CULINARY MAGIC

EVENING BUFFETS


Buffets are a great traditional choice providing quality, value and selection. Our buffet options allow you to provide an exceptional feast for your guests. The following items are interchangeable to allow you to customize the menu for your event. All menus can be tailored to your tastes and the possibilities are endless. Please contact us if there is a preferred dish that is not listed. We are able to accommodate any dietary restrictions, allergies or preferences and many items listed below are gluten free. Includes: two salads, one entrée, two sides, one dessert, fruit and vegetable platters as well as bread baskets with butter. You may add as many additional items as you desire. Please contact us for more information regarding your event details and to receive a customized price quote.


 

SALADS

Mixed Greens

Tomatoes, cucumbers, red onion and toasted walnuts
served with maple sherry vinaigrette.

Classic Caesar

Crisp romaine hearts, parmesan shavings, garlic croûton
and our signature Caesar dressing.

New Potato Salad

Creamy new potatoes, tarragon, chives, red onion
and grainy mustard, topped with bacon.

Pasta Salad

Olives, sun dried tomatoes, cucumbers onions,
creamy dressing and fresh herbs.

Cous Cous

Toasted cumin, dried apricot, sweet onion
and roasted almonds.

 

SIDES

Carrot Vichy and Sautéed Peas

A honey glazed medley of sautéed carrots and peas
with pearl onions and parsley.

Roasted Seasonal Vegetables

Parsnips, potatoes, carrots, and onions
with fresh herbs.

Sautéed Mushrooms with Peas in Cream

Finished with sherry and fresh thyme.

Broccoli and Green Bean Amandine

Topped with brown butter and toasted almonds.

Roasted Glazed Beets

Roasted Fraser valley beets with vanilla, star anise,
cinnamon and coriander sautéed and glazed with honey.

Penne Pasta

In tomato or cream sauce.

Nugget Potato

New potato with fresh herbs and crème fraiche.

Yukon Gold Potato Mash

Creamy mashed potato with butter and cream.

Pommes Dauphinoise

This classic French potato gratin dish is world
famous, often mistaken for scalloped potato.

 

ENTREES

Fresh Smoked Salmon

Wild BC salmon dry cured with spices,
sugar and salt, smoked on site.

Fresh BC Sole with Tarragon

Fillet of sole twisted into a rosette, skewered
and baked with tarragon compound butter.

Seafood Bouillabaisse

A celebrated seafood stew of Provence. Assorted fish
& shellfish in a white wine, tomato, saffron & herb broth.

Chicken Dijonaise

Slow cooked Fraser Valley Halal chicken braised in
white wine and cream, finished with grainy mustard.

Roasted Turkey Breast

Roasted with rosemary and thyme, sliced and
served in pan gravy.

Roasted Pork Loin

Seasoned with anise seed and mustard, sliced and
served with braised fennel.

Boeuf Bourguignonne

In the style of Burgundy France.Tender AAA beef
braised in red wine with mushrooms and pearl onions.

Beef Short Rib a la Provençal

Slowly cooked to perfection in white wine with
tomatoes, onions, kalamata olives and mushrooms.

Braised Lamb Shank

With tomato, white wine, apricot & curry.

 

DESSERTS

Carrot Vichy and Sautéed Peas

A honey glazed medley of sautéed carrots and peas
with pearl onions and parsley.

Roasted Seasonal Vegetables

Parsnips, potatoes, carrots, and onions
with fresh herbs.

Sautéed Mushrooms with Peas in Cream

Finished with sherry and fresh thyme.

Broccoli and Green Bean Amandine

Topped with brown butter and toasted almonds.

Roasted Glazed Beets

Roasted Fraser valley beets with vanilla, star anise,
cinnamon and coriander sautéed and glazed with honey.

Penne Pasta

In tomato or cream sauce.

Nugget Potato

New potato with fresh herbs and crème fraiche.

Yukon Gold Potato Mash

Creamy mashed potato with butter and cream.

Pommes Dauphinoise

This classic French potato gratin dish is world
famous, often mistaken for scalloped potato.

 
 

Excellent additional items to add on to your buffet

Trio of Canapes

Scarlett Prawns

Prawn and candied mango skewers with cracked spices, served with Indian cocktail sauce.

Antipasti Skewer

Skewered with kalamata olives and marinated mushrooms with pistou.

Roasted Beet Skewer

With goat cheese and walnut drizzle.

Assorted fine cheeses of Quebec

Served with bread, crackers, toasted walnuts, apples and onion jam.
Cheeses may include ash covered chevre, blue brie, oka, triple crème brie,
Saint Raymon and Sir Laurier.


Menus and pricing are subject to change due to seasonal availability and/or cost fluctuations.

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