Join NIC Professional Cook students in the Third Course Bistro Thursday and Friday evenings for delicious three

Another season begins at Third Course Bistro

Fire up your appetite for the opening of NIC’s Third Course Bistro this winter as NIC students create mouth-watering meals you can’t get anywhere else.

The student-run restaurant opens Thursday and Friday evenings starting January 28 at the Campbell River campus.

The ever-popular tableside flambé is unique to the Bistro and will change weekly.

“Where else in Campbell River can you go and get a dessert flambéed at your table?” asks NIC’s Chef Instructor Christine Lilyholm. “It is very dramatic. It gives students opportunity to plan a creative dessert and interact with customers.”

The restaurant is a collaboration between students in NIC’s Professional Cook 2 and Tourism and Hospitality Management diploma programs. Tourism students serve the meals while Professional Cook 2 students create amazing three, four and five-course meals.

It offers fabulous menu choices, an excellent wine selection and an inviting atmosphere for incredible value.

This year’s menu features baked brie pinwheels, warm smoked salmon salad, rare grilled tuna, braised lamb shank and fresh homemade pasta. For dessert, the espresso crème brûlée, pear belle Helene and mango ice cream stuffed profiteroles are sure to be a hit.

The Bistro is open from 5:30 to 7:30 p.m. on Thursday and Friday evenings from now until March 24, although it is closed Feb. 11 and 12 and March 3 and 4 for student events.

The bistro fills quickly and reservations are recommended. For more information on the winter 2016 menu or wine list, visit

For more information or to make reservations, call 250-923-9708 or email