BUFFET DINNER

CHEF’S TRADITIONAL BUFFET MENU SELECTIONS DINNER BUFFET $28 99 Add $300 if under 20 people SALAD SELECTIONS MAIN ENTRÉES • Assorted Rolls & Butter • Fresh Greens Salad CHEF CARVED ROAST SIRLOIN OF BEEF • Chef’s Medley of Hot Vegetables • Classic Caesar Salad • with Horseradish and Gravy & Roasted • Choice of: • Strawberry Spinach Salad Vegetable Display Butternut Squash Ravioli • Original Greek Salad BRAISED BEEF MEDALLIONS Baked Tortellini • Creamy Pasta Salad • root beer au jus (select Rose or Pesto sauce) • Russian Potato Salad CHEF CARVED ALBERTA PRIME RIB

• Select Two Salads • Baja Sweet Potato Salad • with a rich Peppercorn Gravy $ 00 • Select One Starch • Thai Noodle Salad ADD 4 PER PERSON • Select One Main Entrée • Roasted Beet Salad PARMESAN CRUSTED • Chef’s Selection of Assorted Desserts • Watermelon & Cucumber (seasonal) CHICKEN CORDON BLEU • Freshly Brewed Coffee & Assorted Teas • with roasted red pepper sauce • Marinated Vegetable Salad CHEF’S SIGNATURE • Waldorf Salad TUSCAN CHICKEN • White wine, dill, lemon & caper sauce DINNER BUFFET $31 99 • Caprese Salad Add $300 if under 20 people • Roasted Squash Salad SICILIAN CHICKEN • Assorted Rolls & Butter • stuffed with chorizo sausage, roasted pepper & artichoke, italian butter sauce • Chef’s Medley of Hot Vegetables STARCH SELECTIONS

• Select Four Salads • Herb Roasted Baby Potato BACON WRAPPED CHICKEN

• Select One Starch • Garlic Whipped Potato • Bacon Wrapped Chicken Thigh with Grilled Onions and Pesto • Select One Additional Hot Vegetable • Loaded Potato Cupcakes • Select Two Main Entrées • Scalloped Potatoes FUSION CHICKEN BREAST • Chef’s Selection of Assorted Desserts • Creamy Dill Fingerling Potato • stuffed with Roasted Bell Pepper, Parmesan, Shrimp, served with • Freshly Brewed Coffee & Assorted Teas • Basmati Rice Pilaf a demi glaze • Wild Rice PIlaf CHEF’S PREMIUM CHICKEN VIENNOIS • Anna Potato Gratin DINNER BUFFET $36 50 • Stuffed with Spinach, Onion, • Garlic Smashed Potato Not available for less than 50 people Mozzarella, served with a rich creamy mushroom and dill sauce • Assorted Rolls & Butter HOT VEGETABLE • Charcuterie Platter • Honey Glazed Carrots with Dill GLAZE PORCHETTA • Roasted Porkloin wrapped in pork belly • Chef’s Medley of Hot Vegetables r$TQEEQNK%CWNKƃQYGT/QTPC[

• Fresh Vegetable Crudite & Dip • Green Beans Almandine PORK VIENNOIS • Stuffed with Spinach, Onion, • Select Five Salads • Caramelized Spiced Carrots • Select One Additional Hot Vegetable Mozzarella, served with a rich creamy • Roasted Butternut Squash • Select Two Starch mushroom and dill sauce • Italian Roasted Mushrooms VIRGINIA BAKED HAM • Select Two Main Entrées & Vegetables • Chef’s Selection of Assorted Desserts • Maple Glazed Ham with an Apple • Broccoli with brown butter & mozza • Freshly Brewed Coffee & Assorted Teas Mustard Chutney r4QCUVGF%CWNKƃQYGT SESAME CRUSTED TERIYAKI SALMON CHEF’S EXCLUSIVE • with Pineapple, Lemon and Ginger DINNER BUFFET $39 99 Teriyaki Glaze Not available for less than 50 people BAKED SALMON

• Assorted Rolls & Butter • with Lemon Dill Cream Sauce • Charcuterie Platter ROAST SALMON DISPLAY

• Chef’s Medley of Hot Vegetables • Chef Carved Whole • Fresh Vegetable Crudite & Dip • Seasonal Fresh Fruit Platter • Select Six Salads • Select One Additional Hot Vegetable • Select Two Starch • Select Three Main Entrees • Chef’s Selection of Assorted Desserts • Freshly Brewed Coffee & Assorted Teas

*Pricing is subject to a 16% Service Charge + 5% GST.

P8

Menu effective date: Nov. 21, 2019