Fanshawe College Flight Attendant students are pleased to partner with The Katana Kafé to offer our series of 12 evenings (Mondays only) of dining in a setting that uniquely combines the romance of aviation with fabulous food, served runway-side at YXU Airport - it’s the perfect location for aviation enthusiasts! The students absolutely love this signature learning experience! Each week features a different 3-course set menu. Please call Katana to book your reservation.
January 19 - Appetizer: Caesar salad Main Course: prime rib with fresh horseradish au jus, mashed potato and carrots Dessert: New York style cheesecake with raspberry coulis
January 26 - Appetizer: bacon wrapped dates with goat cheese Main Course: Mediterranean chicken with creamy lemon risotto Dessert: vanilla gelato with chocolate & cranberry biscotti
February 2 - Appetizer: French onion soup Main Course: striploin with red wine demi, roasted potato and daily vegetables Dessert: carrot cake
February 9 - Appetizer: lobster bisque Main Course: crab stuffed chicken with Hollandaise, mashed potato and green beans Dessert: lemon tart
February 23 - Appetizer: tandoori chicken bites Main Course: pad thai with choice of steak, chicken or shrimp Dessert: mango cheesecake
March 2 - Appetizer: Caesar salad Main Course: rib eye steak with triple cooked chips and roasted asparagus Dessert: sticky toffee pudding with vanilla gelato
March 9 - Appetizer: pakora fritter Main Course: chicken tikka masala with basmati rice Dessert: Sandesh
March 16 - Appetizer: Caesar salad Main Course: fettucine alfredo with choice of shrimp, chicken, beef or vegetables Dessert: Guinness chocolate cake
March 23 - Appetizer: spring vegetable soup Main Course: striploin steak with mushroom and onion demi mashed potato and daily vegetable Dessert: sweet potato crème brulee bars
March 30 - Appetizer: esquites fritters Main Course: beef enchilada with dirty rice Dessert: cocoa-nutty lime tart
April 6 - Appetizer: buttermilk fried calamari with chipotle dip Main Course: seafood fettucine Dessert: no bake whipped ricotta cheesecake with chocolate and raspberry coulis
April 13 - Appetizer: caprese salad Main Course: beef tenderloin, potatoes au gratin, asparagus and roasted cipollini onions Dessert: strawberry shortcake
Vegan-Vegetarian Option: Appetizer: fried plantain (Patacones) smashed plantain chips with salsa, lime, cilantro, and guacamole drizzle Main Course: West African peanut stew Dessert: menu feature according to the evening or vegan sorbet
