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It includes a Fairtrade organic coffee and tea station with non-dairy options.

Minimum of 30 guests.

$46.00 per person

BREAD - choose one

ÌýMixed dinner rolls

Naan (add $1 per person)

SALADS - choose three

Fresh mixed greens

tomato, cucumber, peppers with Modena balsamic vinaigrette (vegan) and four peppercorn asiago ranch dressing

Spinach and Quinoa

mango, pomegranate tossed in white balsamic dressing

Kale Caesar

sourdough croutons, house double smoked bacon (served on the side), parmesan cheese and house made roasted garlic dressingÌý

Mixed grains salad

harvest squash, ancho dressing, toasted seeds and herbs

Rainbow Slaw

shredded cabbage mix, sliced peppers with lime dressing

Chef’s choice seasonal salad

Monthly feature

For additional salads, add $4.00 per salad

ENTRÉE - choose two proteins

Chicken Thigh

Grilled Thai-style with stir fry vegetables

Baked Tikka masala with peppers and onionsÌý

Pickle brined and fried with maple hot sauce glaze and collard greens

Grilled BBQ served with seasonal vegetables

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Chicken breastÌý

Grilled Greek marinated with grilled peppers, eggplant, zucchini, roasted tomatoes, olives drizzled with tzatziki to finish

Roasted with mushroom cream sauce and a wild mushroom medley

Honey, lemon and pepper glaze with roasted root vegetables tossed in the same glaze

Classic herb roasted chicken with natural jus - served with seasonal vegetables

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Beef - served with seasonal vegetables

1. Braised (cut in individual portions)

   1. 
      

      Rich red wine and shallot jus

   2. 
      
      

      Green peppercornÌý

   3. 
      

      Chipotle crema

2. Slow roasted whole and carved

   
   
   1. 

      House-made BBQ sauceÌý

      
      
   2. 

      Asian ChimichurriÌý

   3. 
      

      Classic Bearnaise

   4. 
      

      Classic beef gravyÌý

(add $300.00 per buffet line to have a Chef carve at the buffet)

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Pork

1. 
   Smoked shoulder - pulled with house-made BBQ sauce and mixed vegetablesÌý
2. Side Ribs
   1. 
      
      Sweet and sourÌý
   2. 
      
      House-made BBQ SauceÌý
3. Belly
   1. 
      
      Chinese Five SpiceÌý
   2. 
      
      Sweet and Sour - hoisin tamarindÌý

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Fish

1. Roasted Salmon
   1. 
      
      Sauce Vierge - olive oil, cucumber, tomato, onionÌý
   2. 
      
      Garden chive vinaigrette on a bed of green beans and slivered almondsÌý
   3. 
      
      Wild garlic marinade with corn succotashÌý
   4. 
      
      Puttanesca sauce- capers, anchovy, basil, tomatoÌý
2. 
   Fish cake- a mix of fresh salmon and white fish with remoulade on a bed of sweet peasÌý
3. Cod
   1. Fish and chips served with lemon wedges, tartar sauce and traditional slaw (Fed Hall events only)
   2. 
      
      Chickpea and curry crusted- served with seasonal vegetables

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Pasta

1. 
   Penne Alfredo with gourmet mushrooms and fresh herbsÌý
2. 
   Three cheese tortellini with grilled vegetables in marinara sauceÌý
3. Gnocchi with seasonal vegetables tossed in pesto
4. 
   
   Gnocchi in housemade BBQ sauce with pulled beef brisket and rapini

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VEGETARIAN - choose one

1. 
   
   Black pepper tofuÌý
2. 
   Gardein chick’n product (simulated breast or strips) tossed in an Asian infused stir fry
3. 
   Corn fritter with warm garlic vegan aioli corn succotashÌý
4. 
   Housemade falafel with fresh herbs and shallots topped with pico de galloÌý
5. 
   Seasonal vegetable tart on puff pastryÌý
6. 
   Cauliflower and cheddar croquette - creamy cauliflower, barley, smoked cheddar coated in pankoÌý
7. 
   Korean Bulgogi - veggie ‘beef’, bok choy, green onion, eggplant, Udon noodle, carrot in a ginger tamari sauceÌý
8. 
   Firm polenta with Mediterranean vegetables - cheese folded into the polenta and served with a roasted red pepper jamÌý
9. 
   Roast ‘beef’ Seitan - housemade, sliced and served with vegan jus and seasonal vegetablesÌý
10. Tofu ‘fish’ ‘n chips - Nori marinated and pressed tofu, battered and fried with fresh lemon remoulade (Fed Hall events only)
11. 
    Bean enchilada - beans, veggie ‘beef’, sweet potato, cheddar, fresh herbs, tomato chipotle sauce. Enchilada can be made vegan

For additional entrées, add $6.00 per entrée

SIDE DISHES - choose one (add a second for $4.00)

Rice

1. 
   
   Classic seasoned white riceÌý
2. 
   
   Southwest rice - cumin, garlic, paprika and fresh herbsÌý
3. 
   
   Chinese inspired fried rice - egg, tamari, peas, corn, chiliesÌý

Potato

1. 
   Garlic mashed
2. 
   
   Oven roasted mini potatoesÌý
3. 
   New potato tossed with parmesan, lemon, dill and garlic tossed new potatoÌý
4. 
   
   Sweet potato infused mashed with coconut cream and garnished with onion and cilantroÌý
5. 
   French fries - (Fed Hall events only)Ìý

Additional sides and platters

1. 
   Chef’s choice of seasonal vegetables, served hot - add $3.75 per personÌý
2. 
   Spring rolls - add $4 per person
3. 
   Egg rolls - add $4.00 per person
4. 
   Samosas - add $2.50 per person
5. Sushi - California roll, spicy salmon cucumber maki, spicy crab and cucumber maki- seaweed maki -Ìýadd $12.00

DESSERT

1. Family-style tiers served to each table
   1. Variety of items including but not limited to beignets, mini maple donuts, sugar waffles, macaroons, house-made tarts, truffles, assorted squares and fresh berries (dietaries will be served on a separate plate)
2. Dessert table with assorted cakes, squares and fresh fruit buffet – addÌý$4.00 per person
3. Dessert table with assorted pies, squares and fresh fruit buffet – addÌý$4.00 per person

Fairtrade organic coffee and tea station

With non-dairy options. Water is included.

This menu requires a minimum of two weeks notice. It can be served at lunch or at dinner. It includes Bannock and Fairtrade organic coffee and tea station with non-dairy option.

Minimum of 30 guests.

$55.00 per person

AppetizersÌý

Dandelion greens and purslane salad

with dried cranberry, toasted pumpkin seeds and a cherry glaze dressing

Hominy salad

with sunchokes, roasted red peper, corn and garlic scape

Green bean and mache salad

with wild flowers and ginger dressing

Smoked fish board

salmon, lake sturgeon, trout, smoked eel, fish eggs, egg mimosa, pickled capers and pickled fiddleheads

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EntréesÌý

Fish candy

maple barbecue salmon on garlic infused oil tossed watercress

Turkey breast steak

corn flake crusted with sweet potato hash and citrus aioli

Three sisters vegetable stew

corn, speckled beans, and squash

Candied pepper squash wedges

Wild rice and Canadian medley of mushroom pilaf

Dessert Table

Butter Tarts

Mixed berry open face Bannock pies

Chudleigh Fruit Blossoms