Buffet lunches

(30 person minimum)

Plant based lunch buffet  $23.50

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

  • Fair Trade organic coffee and tea station

    • Non-dairy options available

(30 person minimum)

Lunch buffet  $23.50

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

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

  • Your choice of two 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 one entrée 

    • Thai BBQ chicken boneless thigh (halal)

    • Roasted black garlic and herb rubbed chicken breast (halal) 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
  • Desserts

    • Fresh fruit platter

    • Assorted squares

    • Red fruit charlotte

  • ​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