BUFFET DINNERS

Our menus are fully customizable, for any budget.  These are some sample menus.  NOTE: All our Buffet menus include buffet table coverings and serving equipment, all plateware and cutlery, staff to prepare, set up, serve, and clear, to a maximum of 5 hours. Extra staff time is billed at $25/hour.

DINNER BUFFET #1: $45 pp plus 15% Gratuity and 5% GST

COLD ITEMS
Italian Charcuterie and Antipasto Display
featuring Artichoke Hearts, Greek Olives, Bocconcini, Italian Sausages and Baby Corn
Cold Grilled Vegetable Display featuring Roasted Saanich Peninsula Seasonal Vegetables with a Balsamic Reduction served with a Honey and Olive Oil Fusion

SALADS
Saanich Spring Greens
, Baby Kale, Arugula, and Shredded Beets served with our House Vinaigrette Dressing
Quinoa Salad with Sweet Peas, Chiffonade of Spinach, Caramelized Red Onions, and a Sun-Dried Tomato Dressing
Cherry Tomato, Red Onion and Bocconcini Salad with a Pesto Olive Oil Vinaigrette
Spinach Salad with Fresh Berries, Asparagus Spears and Roasted Fennel with a Creamy Honey & Chive Dressing
Black Bean, Baby Corn and Roasted Vegetable Salad
Assorted Breads with Butter Balls

HOT ITEMS
Roasted Saanich Peninsula-Grown Summer Vegetable Medley featuring, Zucchini, Sweet Bell Peppers, Baby Carrots, Sweet Peas, and Asparagus
Baby Savoury Roasted Potatoes
Spinach and Cheese Tortellini with BC Wild Mushrooms and Feta Cheese

ENTRÉES
BC Wild Sockeye Salmon Fillet
with a Tomato and Leek Ragout, White Wine Cream Sauce
Grilled Chicken Breast on a Bed of Wilted Spinach, Grilled Fennel and Red Onion, glazed with an Orange Wine Reduction
Chef Carved Slow-Roasted Angus Beef with Horse Radish Cream and Red Wine Jus

 DESSERTS
Assorted Desserts including Cakes, Squares and Petit Fours
Fresh Fruit Display
Tea & Coffee featuring Level Ground Organic Coffee and Herbal Teas

 DINNER BUFFET #2: $38.50 pp plus 15% Gratuity and 5% GST

COLD ITEMS
Italian Charcuterie and Antipasto Display
featuring Artichoke Hearts, Greek Olives, Bocconcini, Italian Sausages and Baby Corn

SALADS
Saanich Spring Greens
, Baby Kale, Arugula, and Shredded Beets served with our House Vinaigrette Dressing
Quinoa Salad with Sweet Peas, Chiffonade of Spinach, Caramelized Red Onions, and a Sun-Dried Tomato Dressing
Cherry Tomato, Red Onion and Bocconcini Salad with a Pesto Olive Oil Vinaigrette
Assorted Breads with Butter Balls

HOT ITEMS
Roasted Saanich Peninsula-Grown Summer Vegetable Medley featuring, Zucchini, Sweet Bell Peppers, Baby Carrots, Sweet Peas, and Asparagus
Baby Savoury Roasted Potatoes
Spinach and Cheese Tortellini with BC Wild Mushrooms and Feta Cheese

ENTRÉES
Grilled Chicken Breast
on a Bed of Wilted Spinach, Grilled Fennel and Red Onion, glazed with an Orange Wine Reduction
Chef Carved Slow-Roasted Angus Beef with Horse Radish Cream and Red Wine Jus

 DESSERTS
Assorted Desserts including Tarts, Squares and Petit Fours
Fresh Fruit Display
Tea & Coffee featuring Level Ground Organic Coffee and Herbal Teas

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OPTIONS FOR THE SALAD TABLE
Saanich Spring Greens, Baby Kale, Arugula, and Shredded Beets served with our House Vinaigrette Dressing
Sweet Romaine and Parmesan Caesar Salad
Traditional Red Skin Potato Salad
Farfalle Pasta Salad with Sun-dried Tomatoes, Caramelized Onions
Mediterranean Greek Salad with Kalamata Olives and Feta Cheese
Cabbage and Apple Slaw
Thai Noodle Salad
Spinach Salad with fresh Berries, grilled Asparagus, Mandarin Orange Dressing
Creamy Pesto Penne Salad
Quinoa Salad with Sweet Peas, Chiffonade of Spinach, Caramelized Red Onions, and a Sun-Dried Tomato Dressing
Southwest Black Bean, Corn and Roasted Vegetable Salad
Arugula, Fennel, Cherry Tomato Salad
Cherry Tomato, Red Onion and Bocconcini Salad with a Pesto Olive Oil Vinaigrette

OPTIONS FOR DINNER ENTRÉES
BC Wild Sockeye Salmon Fillet with a Tomato and Leek Ragout, White Wine Cream
Red Snapper Fillet, with a Lemon Caper Cream Sauce
Stuffed Sole Fillet with a Smoked Salmon Mousse, White wine Cream Sauce
Seafood Medley featuring Salmon, Prawns, Fresh Clams and Mussels simmered in a White Wine Cream Sauce
Grilled Chicken Breast on a Bed of Wilted Spinach, Grilled Fennel and Red Onion, glazed with an Orange Wine Reduction
Supreme Chicken Breast stuffed with Feta Cheese, and a Sun-Dried Tomato Concasse, Roasted Red Pepper Coulis
Parmesan Chicken, Boneless Chicken smothered in a Parmesan and Garlic Sauce
Roasted Rosemary Chicken, Oven Roasted, fresh Herbs and Wine Glazed
West Coast Stuffed Chicken Breast – Breaded and stuffed with Smoked Salmon and Brie Cheese
Chicken Cordon Bleu – Breaded and Stuffed with Honey Ham and Swiss Cheese
Asian Cashew Butter Chicken
Tandoori Marinated Roast Chicken
Herb and Dijon Marinated Pork Chop, Apricot and Cilantro Salsa
Stuffed Pork Loin – Roasted and stuffed with Apples and Berry Stuffing
Braised Pork Tenderloin served with a BC Wild Mushroom Cream Sauce
Chef-Carved BC Angus Slow-Roasted Beef with Red Wine Jus
Chef-Carved BC Honey Ham with a Dijon Glaze

Notes:
o   Additional entrée is $4.50 
o   Upgrade to Angus Prime Rib for $4.50
o   Decorated Salmon or Smoked Seafood Display is an additional $4.50.

Check out some other sample menus below.

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