Buffet dinner

Plant based dinner buffet  $33.50

  • Chef's mix of rolls: sliced focaccia, baguette, ancient grain diamonds and mini pretzel with butter
  • Your choice of four salads 

    • Sleegers 8 green chef mix salad with local tomatoes, cucumber and pumpkin seeds with house made dressings

    • Four potato and green bean salad

    • Kale, Ontario quinoa,tofu and miso lime vinaigrette

    • Super slaw with rice noodles and peanut dressing

    • Moroccan carrot and chickpea salad with orange cinnamon vinaigrette

    • Spinach and strawberry salad with almond and balsamic vinaigrette

    • Arugula, pecan, goat cheese, mandarin and blueberries

  • Your choice of three entrées

    • Tandoori cauliflower steaks

    • White bean falafels

    • Harvest ratatouille with fresh dill and basil on rosemary & Kalamata olive polenta and crispy local tempeh

    • Lau tea da Ontario lentil cakes with tomato ragout and crispy kale

    • Red curry chickpea and Henry's tempeh stew

    • Black pepper tofu with broccoli and peppers

  • Chef's choice of seasonal vegetables

  • Chef's choice of potatoes or rice
  • Desserts

    • Chef's choice of items from 'Sweets from the Earth'

    • Fresh Fruit Platter

    • Aquafaba pavlova with coconut cream and seasonal berry compote

  • Fair Trade organic coffee and tea station

    • Non-diary options available

(30 person minimum)

Dinner buffet  $33.50

  • Chef's mix of rolls: sliced focaccia, baguette, ancient grain diamonds and mini pretzel with butter

  • Mixed greens with local cherry tomatoes, cucumber and peppers with house vinaigrette

  • Your choice of three salads  

    • Spinach and strawberry salad with almond and balsamic vinaigrette

    • Classic Caesar salad with house double smoked bacon

    • Kale and quinoa with diced mango, pomegranate and champagne vinaigrette

    • Moroccan carrot and chickpea salad with orange cinnamon vinaigrette

    • Broccoli farro salad with cranberry and feta

    • Arugula, pecan, goat cheese, mandarin and blueberries

    • Curried rice salad with dried fruit and fresh herbs and yogurt vinaigrette

    • Lentil salad with fine herbs and and vegetables drizzled with red wine vinaigrette

  • Your choice of one vegetarian entrée

    • Ricotta stuffed rigatoni with peas and asparagus in a lemon pesto cream

    • Cheese tortellini with Mediterranean vegetable in a basil tomato sauce

    • Herbed polenta with mushroom ragout

    • Red curry stew with chickpeas, mixed veg and fried tempeh

    • Lau-tea-da Ontario grown lentil cakes with a Romesco sauce

    • Black pepper tofu with broccoli and peppers

  • Your choice of two entrées 

    • Thai BBQ chicken boneless thigh (halal)
    • Roasted black garlic and herb rubbed chicken (halal) breast in a rich chicken jus
    • Fried Chicken (halal) and Waffle with a spiced local maple glaze
    • House smoked beef brisket gnocchi with rapini and a BBQ jus
    • Kalbi beef ribs
    • Yellow curry beef Rendang
    • Salmon with sorrel and preserved lemon vinaigrette
    • Crispy battered Ontario lake perch with caper lemon remoulade
  • Chef's choice of seasonal vegetables
  • Chef's choice of potatoes or rice
  • Add a carving station
    • Mustard and herb crusted prime rib of beef  $8
    • Ral-el-Hanout roasted leg of lamb  $8
  • Desserts
    • Fresh fruit platter

    • Assorted squares

    • Red fruit charlotte

    • Chef's choice of cakes, tortes and cheese cakes (will include a gluten free option)

  • ​COMPLIMENTS:
    • Add chocolate and caramel beignets, mini macaroons, profiteroles and sugar waffles $4

    • Add artisan cheese platter featuring local and international cheeses $4

  • Fair Trade organic coffee and tea station 

    • Non-dairy options available

Local Buffet   $42.50

Chef's choice of bread and butter

Shredded kale and Lindsay goat cheddar salad

Beet and arugula Salad

Mature spinach salad

Elmira's Own grape tomato salad

Local charcuterie board

Lake Erie pickerel

Elmira maple glazed smoked pork loin

Carved roasted beef striploin

Butternut squash polenta cake

Chef's choice of potatoes

Chef's of seasonal vegetables

Warm Martin's apple cobbler

Niagara peach creme brulee

Housemade pumpkin cheesecake

Housemade cranberry and chocolate Torte

Fresh fruit Ppatter

Artisan cheese board

Fair Trade organic coffee and tea station (Non-dairy options available)