Buffet Lunches

It includes a Fairtrade organic coffee and tea station with non-dairy options.

Minimum of 30 guests.

$38.00 per person

BREAD - choose one

Mixed dinner rolls

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SALADS - choose two

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 

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 one protein

Chicken thigh

Grilled Thai-style with stir fry vegetables

Baked tikka masala with peppers and onions 

Grilled BBQ served with seasonal vegetables

Creamy Roasted corn and bean salad - diced onion, peppers, corn, jalapeno with avocado lime dressing and fresh cilantro

Mexican Mole - served with roasted onions and peppers, finished with shaved dark chocolate and cilantro

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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

Classic herb roasted chicken with natural jus - served with seasonal vegetables

Chicken breast with wild mushroom sauce with seasonal vegetables

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Beef - served with seasonal vegetables

1. Braised (cut in individual portions)

   
   
   

   1. Pomegranate and shallot jus

   2. 
      
      

      Green peppercorn 

   3. 
      

      Chipotle crema

2. Slow roasted whole and carved

   1. Asian chimichurri

      
      
   2. 

      Classic Beef gravy

(add $300.00 per buffet line to have a Chef carve at the buffet)

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Pork

1. 
   Smoked shoulder - pulled with house-made BBQ sauce and mixed vegetables  
2. Belly
   1. 
      
      Chinese five spice 
   2. 
      
      Sweet and sour - hoisin tamarind 

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Fish

1. Roasted salmon 
   1. Garden chive vinaigrette on a bed of green beans and slivered almonds
      
      
       
   2. Wild garlic marinade with corn succotash 
      
      
       
2. Fish cake- a mix of fresh salmon and white fish with remoulade on a bed of sweet peas 
   
3. Cod
   1. Chickpea and curry crusted - served with seasonal vegetables
      

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Pasta

1. 
   Penne alfredo with gourmet mushrooms and fresh herbs 
2. 
   Three cheese tortellini with grilled vegetables in marinara sauce 
3. Gnocchi with seasonal vegetables tossed in pesto

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VEGETARIAN - choose one

1. 
   
   Black pepper tofu 
2. 
   
   Gardein chick’n product (simulated breast or strips) tossed in an Asian infused stir fry
3. 
   Housemade falafel with fresh herbs and shallots topped with pico de gallo 
4. 
   Seasonal vegetable tart on puff pastry
5. 
   Korean bulgogi - veggie ‘beef’, bok choy, green onion, eggplant, udon noodle, carrot in a ginger tamari sauce 
6. 
   Firm polenta with Mediterranean vegetables - cheese folded into the polenta and served with a roasted red pepper jam
7. Bean enchilada - beans, veggie ‘beef’, sweet potato, cheddar, fresh herbs, tomato chipotle sauce. Enchilada can be made vegan.
8. Firm polenta with Mediterranean vegetables - cheese folded into the polenta and served with a roasted red pepper jam
   

For additional entrées, add $6.00 per entrée

SIDE DISHES - choose one (add a second for $4.00)

Rice

1. 
   
   Classic seasoned white rice 
2. 
   
   Southwest rice - cumin, garlic, paprika and fresh herbs 
3. 
   
   Chinese inspired fried rice - egg, tamari, peas, corn, chilies 

Potato

1. 
   Garlic mashed
2. 
   
   Oven roasted mini potatoes 
3. 
   New potato tossed with parmesan, lemon, dill and garlic tossed new potato 
4. 
   
   Sweet potato infused mashed with coconut cream and garnished with onion and cilantro 
5. 
   French fries - (Fed Hall events only) 

Additional sides and platters

1. 
   Chef’s choice of seasonal vegetables, served hot - add $3.75 per person 
2. 
   Spring rolls - add $4 per person
3. 
   Samosas - add $2.50 per person

DESSERT

1. Family style tiers served to each table
   1. 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)
2. Dessert table with assorted cakes, squares and fresh fruit buffet- add $4.00 per person

Fairtrade organic coffee and tea station

With non-dairy options. Water is included.

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.

Please note: This menu is dependent on sourcing the items locally. Alternatives will be provided if the listed products aren’t available.

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

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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