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Weddings & Buffet Dinners

Weddings & Buffet Dinners

We are excited to feature a wide range of entrees, soups, salads, sides and desserts that together will make a perfect dinner for your party. Notice that the sides accompanying each entree are suggestions only. Feel free to adjust sides to your liking. Custom dinners are also available and I would be happy to create a special menu for your group. Please allow extra time for pricing. Entrees feature local meats and seasonal produce wherever possible in order to promote health and support our local economy! Any special dietary needs will be accommodated at no extra charge. Download the Weddings & Buffet Menu as a PDF
  • Package pricing

    Choose a package that accompanies the following entree selections to suit your style and budget.  For example, If you only want one main entree for your group, then the Tall package will add the mentioned salads and sides for an additional 6.00 to the main entree price.    However, if you choose two main entrees, you would add the Grande or Venti package.  Alternatively, choose from the sides below at their a la carte pricing.  

  • Tall

    • per person 6.0

    Accompanies one main entree selection and two hot sides.  Add two salad options, artisan breads with whipped garlic butter, iced water service, coffee and tea bar ​

  • Grande

    • per person 9.0

    Accompanies two main entrees with four sides.  Add two salad selections, artisan breads with butter, iced water service, coffee and tea

  • Venti

    • per person 10.5

    This is for those who want a great deal of variety at their event!  Accompanies two main entrees and four sides in total.  Add three salad options, a vegetarian entree or soup, artisan breads with butter, iced water service, homemade cold beverage, coffee and tea bar

  • Entrees

    We set up our dinner buffet to accommodate any needs of your group.  Start with a main entree, and either go with the suggested sides to accompany the main, or choose your own from the selection below.  Choose any other additions a la carte or pick a package that suits your event!  

  • Greek roasted chicken

    • 21

    Chicken quarters roasted in garlic and Greek herbs

    with a side of refreshing cucumber and mint tzaziki. 

    Side suggestion: Rosemary infused roasted winter vegetables, wild rice pilaf

  • Stuffed acorn squash

    • 20

    Sweet and buttery sqaushes stuffed with locally made Italian sausage or plant based alternative, sauteed vegetables and fresh herbs.  Side suggestion:  Creamy risotto and  steamed broccoli 

  • Pistachio crusted stuffed chicken

    • 23.5

    Boneless and skinless chicken breast stuffed with mushrooms and caramelized onion and crusted with sweet pistachios.  Side suggestion:  Roasted red-skinned potato and honeyed carrots

  • Tarragon roast beef au jus

    • 21

    Tender Northern Ontario beef roasted in tarragon and red wine. 

    Side suggestion:  Garlic smashed red potatoes and seasonal vegetable

  • Beef and Elk bourguignon

    • 22

    A French classic!  Local beef and elk seared and slow roasted in red wine, with root vegetables, mushrooms and onions

    Side suggestion:  Garlic smashed red potato and homemade buttermilk biscuits 

  • Caribbean style jerk marinated pork tenderloin

    • 20.5

    House-made sweet and spicy jerk marinated Northern Ontario pork tenderloin, roasted to juicy perfection

    Side suggestion:  Bahamian peas’n’rice and roasted plantain

  • Grilled trout with fresh mango cilantro salsa

    • 25

    Locally sourced trout filet (Eat the Fish) seasoned and grilled till flaky tender with a side of freshly made mango salsa with cilantro and lime

    Side suggestion:   Wild rice pilaf and steamed asaparagus 

  • Grilled walleye gremolata

    • 25

    Locally sourced pickerel (Eat the Fish) grilled and served with lemon, garlic and herb gremolata.  Side suggestion:  Wild rice pilaf, roasted broccoli 

  • Mexican fiesta

    • 18

    All the makings of a delicious Mexican feast, pulled chicken, spiced beef or tofu, fresh tomatoes and lettuce, house-made guacamole and salsa fresca, sour cream and cheddar.  Served with warmed flour tortillas or corn tortillas (GF)

    Side suggestion:  Black bean and rice pilaf and corn on the cob

  • Roasted vegetable lasagna

    • 17

    A rich and comforting dish with layers of roasted squash, peppers, mushrooms and three cheeses. Topped with my homemade pesto cream sauce and mozzarella and baked to a golden brown.

    Served with your choice of two sides

  • Stuffed portabella mushroom

    • 18

    Grilled and stuffed with quinoa, carmelized onions, and peppers and broiled with peppered gouda.

    Served with your choice of two sides

  • Ratatouille

    • 17

    Sweet peppers, zucchini, tomatoes, crimini mushrooms and eggplant grilled and then stewed to perfection.  Finished with fresh herbs, olives and capers.  With a little Heartbeat hot sauce kick!

    Served with your choice of two sides

  • Sides

    With all of the above entrees, any side can be switched with the selection below.  Note that gourmet sides (*) are an additional .5 per person if chosen.  

  • Side selections

    • a la carte 3.0

    Starches:

    • Garlic smashed potatoes
    • Maple roasted sweet potatoes
    • Pesto penne with fresh made basil pesto
    • Wild rice pilaf with cranberry & walnuts
    • Rice pilaf with caramelized onions and mushrooms
    • Creamy risotto with fresh Asiago*
    • Roasted potato wedges
    • Quinoa pilaf*
    • Creamy garlic penne with fresh parmesan

    Vegetables

    • Steamed asparagus with chive butter*
    • Honeyed carrots
    • Green beans with brown butter and almonds
    • Roasted winter vegetables
    • Corn on the cob (in season)
    • Steamed broccoli 
  • Salads

    We love making our salads fresh, colourful and full of flavour!  When possible, we use local greens and vegetables in our salads

  • Salad selections

    • a la carte 3.0
    • for any additional salad 1.0
    • Mixed greens salad bar big bowl of mixed greens with julienne veggies, with house made vinaigrettes, toasted seeds, croutons and cranberries on the side 
    • Baby spinach salad with strawberries (seasonal), candied pecans and honey balsamic vinaigrette    
    • Classic Ceasar with homemade croutons and dressing, with freshly grated parmesan
    • Greek farfalle salad with chunks of feta, peppers, cucumber and kalamata olives
    • Southwest quinoa salad with roasted peppers, corn, black beans, and red onion, tossed in a cumin infused lime vinaigrette and fresh arugla 
    • Summer kale salad (seasonal) with baby kale, golden raisins, and toasted pistachios, tossed in white balsamic vinaigrette
    • Fennel and green apple slaw red cabbage and green onion tossed in a lemony vinaigrette – with toasted pumpkin seeds 
    • Thai style mixed greens with mandarin orange slices, redwing onion, toasted almonds and Thai vinaigrette.  Topped with sunflower shoots 
    • Caribbean style mixed greens salad with toasted coconut, fresh pineapple, grapes and sweet onion vinaigrette
  • Soups

    All soups are made in house with high quality ingredients and my own stock.  See the lunch menu for more soup varieties!

  • Soup selections

    • a la carte 3.5
    • Butternut Squash with ginger cream           
    • Carrot and fennel with watercress
    • Tomato and roasted sweet pepper bisque with basil pesto swirl
    • Wild mushroom bisque with truffle oil
  • Bread basket

  • Breads

    • a la carte 2.0

    Fresh artisan loaves, pumpernickel bread, homemade wheat buns made with local Brule Creek flour.  Served with whipped garlic butter.

  • Desserts

    Our desserts are hand crafted, often using local fruits and local Brule Creek flour

  • Plated dessert selection

    • a la carte 5.5
    • Warm gingerbread with lemon sauce and cream
    • Caribbean rum cake with coconut cream and caramel rum sauce
    • Stuffed baked apples cream cheese stuffed with crumble topping and caramel sauce
    • Dark chocolate truffle cake with raspberry sauce and cream (GF)
    • Pumpkin roll with cream cheese filling
    • Carrot pineapple cake with cream cheese frosting
    • All natural red velvet cake with roasted beets and cream cheese frosting
  • Hand held desserts

    • 4.00

    2 per person 

    Gourmet mini cupcakes: 

    Choose your favourites!  Chocolate with Baileys, Cinnamon pecan with caramel fudge frosting, Vanilla orange, all natural red velvet with German buttercream, Spiced carrot and pineapple with cream cheese frosting.

    Other hand held specialties:

    Mocha brownies, lemon shortbread squares, butter tart bars

     

  • Hot and cold drinks

    We are committed to using only Fair Trade and organic coffee along with local loose leaf teas 

    Herbal teas are also available for those who would rather pass on the caffeine in the evening

    Iced tea and lemonade is made from scratch using real lemons and no mixes

  • Hot

    • a la carte 2.00
    • Fair Trade organic coffee
    • Locally sourced loose leaf teas 
    • Herbal tea chest 
    • Canadian honey, Fair Trade sugar, milk and cream on the side
  • Cold

    • a la carte 1.75

    Made with freshly squeezed lemons and Belluz strawberries (when available)

    • Homemade lemonade – strawberry or lemon
    • Homemade iced tea – raspberry or lemon
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