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