Homestyle Buffet Menu
Entrée
-
Daily Soup
Soup of the day (one (1) choice) includes pork, crackers and kimmelweck crostini.
-
Bread Station
Future bakery bread, dinner rolls, butter pods and olive oil.
-
Dips
BUTTERNUT SQUASH HUMMUS and CHIMICHURRI.
-
Cold Salad Buffet Station
GREENHOUSE GREENS, ROMAINE – RADICCHIO MIX, KALE & ARUGULA MIX, SHREDDED HEIRLOOM CARROTS, HOTHOUSE CHERRY TOMATOES, ENGLISH CUCUMBER, CAULIFLOWER FLORETS, BROCCOLI FLORETS, SWEET PEPPERS, RED ONION, RADISHES, and CELERY HEARTs.
-
Vegetable Pickle
PITTED SPANISH BLACK OLIVES, STUFFED OLIVES, DILL PICKLE, BUTTER PICKLES, and PICKLED PEARL ONIONS.
Compound Salads
-
Mediterranean Pasta Salad
RIPE TOMATOES, PEPPERS, RED ONION, CUCUMBER, CELERY FETA CHEESE, KALAMATA OLIVES and RED WINE OREGANO DRESSING.
-
Ontario Potato Salad
RED ONION, CORN, PEPPERS, FRESH HERBS and GRAIN MUSTARD AIOLI.
-
Bean and Grain Salad
BRUNOISE OF ROOTS, CORIANDER, SESAME and GINGER SOY VINAIGRETTE.
-
Multi Cabbage Slaw
RED/GREEN AND SAVOY CABBAGE, SHREDDED ROOTS, DILL, FENNEL and MUSTARD SEED VINAIGRETTE.
Carving Station & Hot Food
Week One
-
BACON WRAPPED MEAT LOAF
CARAMELIZED ONION sauce
-
CAULIFLOWER MAC AND CHEESE
-
CHOPPED STEAK
PEPPERCORN BRANDY SAUCE
-
CHICKEN DRUM STIXS
TUSCAN STYLE TOMATO SAUCE
-
BRATWURST AND BEER POT PIE
-
ROASTED REDSKIN POTATOES
SEA SALT – CRACKED PEPPER – OLIVE OIL
-
LOADED PIEROGIS
SOUR CREAM – BACON CARAMELIZED ONIONS
Week two
-
ROASTED PORK LOIN
GRILLED APPLE GRAVY
-
MUSHROOM LASAGNA
TOMATO BASIL SAUCE – MOZZARELLA
-
SALISBURY STEAK
CARAMELIZED ONION sauce
-
FRIED RANCH CHICKEN THIGH
COLESLAW – HERB AIOLI
-
TURKEY LEEK POT PIE
PUFF PASTRY – HERB CREAM
-
MASHED POTATOES
CRISPY FRIED ONIONS
-
SAUTÉED BROCCOLI AND ZUCCHINI
CRISPY FRIED ONIONS
-
NONA’S MEATBALLS
MARINARA – PENNE PASTA
WEEK THREE
-
TURKEY LOAF WELLINGTON
PUFF PASTRY – MUSHROOM SAUCE
-
SQUASH MAC AND CHEESE
FRESH HERBS – AGED CHEDDAR ROASTED GARLIC
-
CLASSIC CABBAGE ROLLS
SMOKED TOMATO SAUCE
-
CHICKEN THIGH STROGANOFF
MUSHROOM – ONION – HERBS
-
ONTARIO PORK AND APPLE POT PIE
CIDER JUS
-
ROASTED YUKON GOLD POTATOES
KALE - SEA SALT – ROSEMARY
-
ROASTED BEET AND FENNEL
-
LOADED PIEROGIS
SOUR CREAM – BACON - ONIONS
week four
-
ROASTED PORK SHOULDER
GRAIN MUSTARD JUS
-
GRILLED VEGETABLE LASAGNA
TOMATO BASIL SAUCE – MOZZARELLA
-
TURKEY MEAT LOAF MUFFIN
CREAMY MUSHROOM SAUCE
-
VEAL CREBINETTE
PANKO – CREAMED ROOTS
-
CHICKEN & SQUASH POT PIE
APRICOT GINGER JUS
-
SWEET POTATO MASH
SPINACH – SCALLIONS
-
CARROTS AND GREEN BEANS
HERB BUTTER
-
NONA’S MEAT BALLS
MARINARA – PENNE PASTa
