All buffets require a 20 person minimum
Buffet #1
| $25 PER PERSON |
Spring green salad topped with julienne vegetables and served with poppy seed dresing |
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Penne pasta salad tossed in a red wine vinaigrette and mixed with roasted vegetables and feta cheese |
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Chicken stew in either a tagine sauce or a mushroom cream sauce |
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Thai glazed salmon served with a lime and coriander remoulade |
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Vegetable and Starch |
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Bread and butter |
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Assorted cookies and squares |
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Buffet #2
| $38 PER PERSON |
Spring green salad mix topped with julienne vegetables and served with poppy seed dressing |
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Zesty lemon fruited couscous |
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Village salad with tomatoes, cucumbers, peppers, onions and feta in an oregano dressing |
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Chicken stew in either a tagine sauce or a mushroom cream sauce |
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Sliced beef striploin served witha red wine and rosemary jus with caramelized onions |
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Vegetable and starch |
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Bread and butter |
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Assorted cookies and squares |
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Buffet #3
| $50 PER PERSON |
Spring green salad mix topped with blackberries, sundried tomatoes and a mango dressing |
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Crisp green bean salad topped with julienne red peppers, red onions and topped with poppy seed dressing |
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Mediteranean platter with hummus, roasted vegetables, marinated olives and an artichoke antipasto dip |
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Sliced beef tenderloin served with a merlot jus with caramelized onions |
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Thai baked salmon or sliced chicken breast |
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Vegetable and starch |
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Bread and butter |
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An asortment of chocolate cupcakes, pecan pie and carrot cake |
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Cold Buffet
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Spring green salad topped with julienne vegetables and honey balsamic dressing |
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Roasted tri-coloured potato salad tossed in a honey dijon dill dressing with peppers, onions and balck olives |
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Crisp green bean salad topped with julienne red peppers, red onions and topped with poppy seed dressing |
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Bread and butter |
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assorted cookies and squares |
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Fresh fruit platter |
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| $25 PER PERSON |
Sliced lemon rosemary chicken breasts |
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| $28 PER PERSON |
Thai baked salmon served with a lime and coriander remoulade |
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| $32 PER PERSON |
Sliced beef striploin served wth caramelized onions and a horseradish cream |
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Hors d'oeuvre Buffet
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