Special Event Menu

Lunch Buffet – Option 1

Includes:

• Assorted bread with whipped butter
• Crispy romaine salad with Ontario grapes, pickled red onion, shaved carrots, cucumber and tamarind dressing with cilantro mint yogurt
• Honey mustard glazed wild B.C. salmon
• Citrus hoisin glazed grilled chicken with toasted sesame and scallion
• Pan seared fingerling potatoes with caramelized onion and fresh herbs
• Steamed French beans and heirloom tomato salad with shaved fennel and celery with red wine vinaigrette
• Seasonal sliced fruits and berries

Lunch Buffet – Option 2

Includes:

• Assorted bread with whipped butter
• Organic kale salad with niçoise olives, frisee and toasted walnuts with honey lime vinaigrette
• Southern style chipotle dill BBQ glazed chicken breast
• Herb marinated grilled P.E.I. flank steak with charred tomato salsa
• Chunky broccoli salad with sundried tomatoes, raisins and roasted garlic aioli
• Roasted butternut squash and French lentil salad with sweet onion, mint, parsley and Gorgonzola
• Seasonal sliced fruits and berries

Lunch Buffet – Option 3

Includes:

• Grilled pita and flatbread with hummus
• Shaved beet, arugula and pomegranate salad with feta, slivered almonds and pomegranate yogurt dressing
• Coriander crusted Atlantic salmon with saffron buttermilk crema
• Bandari spiced skin-on boneless chicken thigh with fennel and sweet onion relish
• Green couscous and roasted vegetable salad with pickled meyer lemon
• Spiced garlic savoy cabbage ribbons with five spice vinaigrette

Lunch Buffet – Option 4

Includes:

• Assorted bread with whipped butter
• Radicchio and frisee salad with woodland mushroom, naval orange, toasted hazelnuts and aged balsamic
• Hand-made ricotta gnocchi with San Marzano tomato sauce, Parmigiano Reggiano and torn basil
• Braised short rib rigatoni with blistered tomato, sautéed rapini, Grana Padano and fresh basil
• Grainy mustard grilled chicken supreme with herb aioli
• Mini rosemary potatoes with smoked Maldon

Lunch Buffet – Option 5

Includes:

• Grilled naan bread with mango chutney
• Lamb, beef or vegetarian samosa with tamarind chutney
• Fattoush salad with curried carrot, sweet grapes, cucumber, preserved chilli, pomegranate, cilantro, mint dressing and tamarind reduction
• Baked rice pulao
• BBQ tandoori chicken
• Lamb saag
• Chana masala
• Seasonal sliced fruit

Lunch Buffet – Option 6

Includes:

• Assorted ciabatta with whipped butter
• Baby arugula and pear salad with pink grapefruit, frisee and honey roasted pecans with poppy seed dressing
• Grass fed P.E.I. beef tenderloin with salsa verde
• White miso glazed rainbow trout with chili lime soy
• Cinnamon maple glaze heirloom carrots with dill sour cream dressing
• No nut pesto macaroni salad with Riesling apples and dehydrated cranberries