Buffet Feasts

Our sumptuous dinner buffet stations feature bountiful visual displays of deluxe fine dining selections to make your buffet dinner event a truly gastronomic delight! Your event planner will be pleased to put together a complete package including china and linen rentals and staffing for your next special occasion.

Feast #1

Salad Bar:
Rustic Bread Board featuring: rosemary foccacia, house potato rolls, multigrain baguettes; compound butter trio: red wine/shallot, sun dried tomato & basil, herbs du Provence
Mixed micro greens with champagne vinaigrette
Heirloom tomatoes and caramelized red onions with goat cheese sprinkle
Grilled vegetable platter: zucchini, eggplant, medley of peppers,
Portobello mushrooms, fennel
Thai noodles with shredded chicken with mixed julienne vegetables tossed in spicy vinaigrette, topped with crushed peanuts

Chef carved medium to medium/rare peppercorn rubbed prime rib roast with thyme and rosemary demi glace Lobster/horseradish mashed potato
Forest mushroom stuffed ravioli with pepperonata sauce
Turnip and green onion cakes

Strawberry shortcake “shooters” with Chantilly crème
Assorted French macarons
Brie and chocolate fondue

Feast # 2

Salad Bar:
Hearthstone Breads: olive loaf, sourdough loaf, chive and cheddar scones Fresh churned sweet butter, roasted garlic butter, smoky barbecued eggplant spread
Caprese salad topped with fresh basil and balsamic drizzle with cracked black pepper corns
Mixed tender greens with toasted pine nuts, citrus segments and mango vinaigrette
Farfalle with mixed grilled vegetables and roasted red pepper vinaigrette

Thai spiced pork tenderloin with citrus and curry demi glace
Grilled barbecue breast of chicken with fresh basil pesto rub
Potato crusted tilapia with fresh dill and potato flakes; chunky dill pickle and sweet red onion tarter sauce
Roasted vegetable risotto
Grilled Asparagus with sundried tomatoes, feta and cremini mushrooms

Deconstructed Mini Lemon Meringue Pies
White and dark Belgian chocolate dipped jumbo strawberries
Sticky toffee pudding tasting spoons

Feast # 3

Salad Bar:
Pain de la Palisade : assortment of fresh baked French baguettes in an amusing vertical display – sour dough, rustic grains, ficelle, fresh churned sweet butter, orange/brandy butter, tapenade
Baby spinach salad with roasted almond, mushroom, cherry tomato, bacon crisps and hard boiled egg tossed with our lemon poppy seed dressing
Roasted red skin potatoes with peppers and onions tossed in rosemary and balsamic vinaigrette

Canadian beef wellington: tender Alberta Triple A beef wrapped in West Coast smoked salmon, topped with spinach and wrapped with puff pastry
Grilled mesquite chicken with a balsamic glaze
House made potato gnocchi in a gorgonzola cream sauce
Broccoli au gratin

Lime and coconut milk crème brulee
White chocolate “blondies”
Red velvet mini cupcakes

Feast # 4

Salad Bar:
Focaccia, Foccacia, Focaccia!: rosemary and potato, tomato and basil, caramelized red onion and goats cheese, olive oil and red wine vinegar dipping sauce, whole roasted garlic, anchovy butter
Crisp hearts of romaine with our house made Caesar dressing and shards of asiago
Greek orzo salad with roasted peppers, red onion, plum tomatoes and feta in red wine vinaigrette

Veal medallions with Portobello mushroom marsala ragout
Maple glazed chicken supreme: truly Canadian, glazed with grade 1 Ontario maple syrup with a whiskey splash
Parchment baked arctic char with medley of vegetables
Roasted vegetable risotto: arborio rice with julienne of roasted seasonal vegetables served with parmesan shards
Baby vegetables: patty pan squash, mini zucchini, baby carrots

Assorted dessert “shooters”: pistachio, bailey’s Irish cream, Tiramisu
Mini fruit kabobs with ambrosia dip
Chocolate/coconut haystacks

FEAST #5 $59.50

Salad Bar:
Boulangerie Basket: country white Loaf, multigrain rolls, sourdough loaf with Quebec maple syrup flavoured sweet cream butter Mixed greens: endive, radicchio and fennel, padano cheese shavings Tossed in apricot vinaigrette
Heirloom tomato and English cucumber with Bermuda onion and fresh basil
Russian potato, pea and carrot salad tossed in herbed aioli

Surf & Turf:
Pan seared sea bass with chili and saffron reduction | or with grapefruit beurre blanc, garnished with red grapefruit segments Grilled jumbo shrimps with caramelized mango and banana
Szechwan strip loin Asian rub served with our special ginger soy sauce
Mushroom cannelloni in opulent herbed tomato sauce Rosemary and extra virgin olive oil roasted fingerling potatoes with wilted baby spinach
Vegetable Cakes or Broccoli au Gratin

Sweets :
Pistachio Chocolate Fudge Pops
Apple Brown Betty served in a jelly jar with Vanilla Bean Ice Cream and Apple Chip
Lime “Melt away” Cookies