Traditional Buffet Dinner
This menu requires a minimum of two weeks notice. It can be served at lunch or at dinner. It includes a Fairtrade organic coffee and tea station with non-dairy options.
Minimum of 30 guests.
$46.00 per person
BREAD - choose one
Mixed dinner rolls
Naan (add $1 per person)
SALADS - choose three
Fresh mixed greens
tomato, cucumber, peppers with Modena balsamic vinaigrette (vegan) and four peppercorn asiago ranch dressing
Spinach and Quinoa
mango, pomegranate tossed in white balsamic dressing
Kale Caesar
sourdough croutons, house double smoked bacon (served on the side), parmesan cheese and house made roasted garlic dressing
Mixed grains salad
harvest squash, ancho dressing, toasted seeds and herbs
Rainbow Slaw
shredded cabbage mix, sliced peppers with lime dressing
Chef’s choice seasonal salad
Monthly feature
For additional salads, add $4.00 per salad
ENTRÉE - choose two proteins
Chicken Thigh
Grilled Thai-style with stir fry vegetables
Baked Tikka masala with peppers and onions
Pickle brined and fried with maple hot sauce glaze and collard greens
Grilled BBQ served with seasonal vegetables
Chicken breast
Grilled Greek marinated with grilled peppers, eggplant, zucchini, roasted tomatoes, olives drizzled with tzatziki to finish
Roasted with mushroom cream sauce and a wild mushroom medley
Honey, lemon and pepper glaze with roasted root vegetables tossed in the same glaze
Classic herb roasted chicken with natural jus - served with seasonal vegetables
Beef - served with seasonal vegetables
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Braised (cut in individual portions)
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Rich red wine and shallot jus
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Green peppercorn
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Chipotle crema
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Slow roasted whole and carved
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House-made BBQ sauce
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Asian Chimichurri
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Classic Bearnaise
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Classic beef gravy
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(add $300.00 per buffet line to have a Chef carve at the buffet)
Pork
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Smoked shoulder - pulled with house-made BBQ sauce and mixed vegetables
- Side Ribs
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Sweet and sour
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House-made BBQ Sauce
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- Belly
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Chinese Five Spice
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Sweet and Sour - hoisin tamarind
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Fish
- Roasted Salmon
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Sauce Vierge - olive oil, cucumber, tomato, onion
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Garden chive vinaigrette on a bed of green beans and slivered almonds
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Wild garlic marinade with corn succotash
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Puttanesca sauce- capers, anchovy, basil, tomato
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Fish cake- a mix of fresh salmon and white fish with remoulade on a bed of sweet peas
- Cod
- Fish and chips served with lemon wedges, tartar sauce and traditional slaw (Fed Hall events only)
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Chickpea and curry crusted- served with seasonal vegetables
Pasta
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Penne Alfredo with gourmet mushrooms and fresh herbs
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Three cheese tortellini with grilled vegetables in marinara sauce
- Gnocchi with seasonal vegetables tossed in pesto
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Gnocchi in housemade BBQ sauce with pulled beef brisket and rapini
VEGETARIAN - choose one
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Black pepper tofu
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Gardein chick’n product (simulated breast or strips) tossed in an Asian infused stir fry
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Corn fritter with warm garlic vegan aioli corn succotash
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Housemade falafel with fresh herbs and shallots topped with pico de gallo
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Seasonal vegetable tart on puff pastry
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Cauliflower and cheddar croquette - creamy cauliflower, barley, smoked cheddar coated in panko
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Korean Bulgogi - veggie ‘beef’, bok choy, green onion, eggplant, Udon noodle, carrot in a ginger tamari sauce
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Firm polenta with Mediterranean vegetables - cheese folded into the polenta and served with a roasted red pepper jam
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Roast ‘beef’ Seitan - housemade, sliced and served with vegan jus and seasonal vegetables
- Tofu ‘fish’ ‘n chips - Nori marinated and pressed tofu, battered and fried with fresh lemon remoulade (Fed Hall events only)
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Bean enchilada - beans, veggie ‘beef’, sweet potato, cheddar, fresh herbs, tomato chipotle sauce. Enchilada can be made vegan
For additional entrées, add $6.00 per entrée
SIDE DISHES - choose one (add a second for $4.00)
Rice
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Classic seasoned white rice
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Southwest rice - cumin, garlic, paprika and fresh herbs
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Chinese inspired fried rice - egg, tamari, peas, corn, chilies
Potato
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Garlic mashed
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Oven roasted mini potatoes
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New potato tossed with parmesan, lemon, dill and garlic tossed new potato
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Sweet potato infused mashed with coconut cream and garnished with onion and cilantro
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French fries - (Fed Hall events only)
Additional sides and platters
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Chef’s choice of seasonal vegetables, served hot - add $3.75 per person
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Spring rolls - add $4 per person
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Egg rolls - add $4.00 per person
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Samosas - add $2.50 per person
- Sushi - California roll, spicy salmon cucumber maki, spicy crab and cucumber maki- seaweed maki - add $12.00
DESSERT
- Family style tiers served to each table
- variety of items including but not limited to beignets, mini maple donuts, sugar waffles, macaroons, house made tarts, truffles, assorted squares and fresh berries (dietaries will be served on a separate plate)
- Dessert table with assorted cakes, squares and fresh fruit buffet- add $4.00 per person
- Dessert table with assorted pies, squares and fresh fruit buffet- add $4.00 per person
Fairtrade organic coffee and tea station
With non-dairy options. Water is included
Indigenous Buffet
This menu requires a minimum of two weeks notice. It can be served at lunch or at dinner. It includes Bannock and Fairtrade organic coffee and tea station with non-dairy option.
Minimum of 30 guests.
$55.00 per person
Appetizers
Dandelion greens and purslane salad
with dried cranberry, toasted pumpkin seeds and a cherry glaze dressing
Hominy salad
with sunchokes, roasted red peper, corn and garlic scape
Green bean and mache salad
with wild flowers and ginger dressing
Smoked fish board
salmon, lake sturgeon, trout, smoked eel, fish eggs, egg mimosa, pickled capers and pickled fiddleheads
Entrées
Fish candy
maple barbecue salmon on garlic infused oil tossed watercress
Turkey breast steak
corn flake crusted with sweet potato hash and citrus aioli
Three sisters vegetable stew
corn, speckled beans, and squash
Candied pepper squash wedges
Wild rice and Canadian medley of mushroom pilaf
Dessert Table
Butter Tarts
Mixed berry open face Bannock pies
Chudleigh Fruit Blossoms
Legend