Food & Conference
Services

BUFFET DINNER 

ELABORATE COLD TABLE
Antipasto tray including assortment of olives, pickles, and marinated vegetables
Fresh cut crudités with dip
Seasonal garden salad served with two dressings
Classic potato salad
Greek salad
Citrus quinoa and mixed grain salad with dill

HOT ENTRÉES
CHOOSE 2 OF THE FOLLOWING
Chef-carved roast sirloin of beef au jus
Baked three cheese tortellini rosé
Grilled vegetable lasagna
Meat Lasagna
Coconut Curry Tofu
Asian style stir fried vegetables with tofu
Chef-carved country style baked ham with raisins and pear
Medallions of chicken coq au vin
Curried chickpeas and potatoes
Chicken cacciatore

DESSERT TABLE
Fresh cut seasonal fruits
Assorted cheeses
Variety of cream puffs, cakes, and tarts

ENHANCE YOUR EXPERIENCE
Consider adding a third entrée to your menu.
Chef-carved slow roasted prime rib 
Oven roasted filet of Atlantic salmon with dill 
Stuffed breast of chicken a la forestiere 
Roast turkey with stuffing and gravy 
Grilled vegetable lasagna 
Coconut Curry Tofu 

PLATED

Served with fresh baked rolls, seasonal vegetables, and your choice of appropriately selected potatoes or rice.

PLEASE CHOOSE A MINIMUM OF THREE COURSES

SALADS

Seasonally mixed greens salad with house vinaigrette 
Freshly tossed Caesar salad 
Baby wedge salad, green apple, sharp aged cheddar, crisped bacon with Buttermilk ranch dressing 
Roma tomato and Bocconcini salad with baby greens with balsamic vinaigrette 

SOUPS

Soup of the day Roasted butternut squash with ginger 
Classic leek and potato 
Creamy asparagus and mushroom bisque 

ENTREES

Pan seared supreme of free run Ontario chicken with fresh local rosemary jus
Coconut curry tofu marinated in a green curry broth with ginger, chile, kaffir lime leaf and lemongrass
Slow roasted AAA prime rib of Alberta beef au jus (minimum 20 guests) 
Three lentil and mushroom ragout in phyllo cup with quinoa pilaf and butternut squash coulis
Curried vegetable strudel with charred tomato compote and parmesan crisps
8oz grilled center cut filet mignon with horseradish, mousseline crust and blue cheese crumble
Seared Ontario trout fillet with roasted grape tomatoes and Kalamata olives
Mushroom asparagus and Boursin cheese stuffed chicken breast with Chardonnay crème

DESSERTS

Port wine poached Bosc pear
Classic Red Velvet Cake with crème anglaise
French vanilla cheesecake with fresh berry compote
Fresh strawberry shortcake with whipped Chantilly crème and fresh mint
Triple chocolate mousse cake with raspberry coulis

PLATTERS

DELUXE LOCAL ARTISAN CHEESE BOARD
A cheese tray elegantly presented with craft-made local cheeses, beautifully garnished with fresh-cut fruit flanked with crackers, water biscuits, and baguettes.

CANADIAN CHEESE PLATTER 
A cheese tray tastefully decorated with Swiss, Cheddar, and Monterey Jack cheeses, served with assorted crackers and water biscuits.

SEASONAL FRUIT PLATTER 
An array of hand-cut seasonal fruit including berries, melon, grapes, and citrus fruits.

MARKET VEGETABLE PLATTER 
Market fresh raw vegetables including cauliflower, broccoli, cucumber, radish, bell peppers, carrot, and celery sticks served with our house-made dip.

ARTISANAL CHARCUTERIE PLATTER 
Chef selected sausages, pates or terrines including a variety of fresh baked crostini, water biscuits, and sliced baguettes. Accompanied by house chutneys and locally made mustards.

BITE-SIZED SWEET SELECTION 
A variety, including mini cookies, pastries, small cakes, and tarts. Three pieces per person.

SIGNATURE PETITE FOURS 
A variety of elegant mini-French pastries, mini macarons, strawberries & mini fruit tarts. Three pieces per person.