Buffet Menus
**Minimum of 25 people**
**Friday and Saturday evenings during the months of November and December, there is a minimum requirement of 50 guests for all Buffet options**
**Minimum of 25 people**
**Friday and Saturday evenings during the months of November and December, there is a minimum requirement of 50 guests for all Buffet options**
Butter, extra virgin olive oil and balsamic vinegar available
With a creamy garlic dressing, bacon, crostini and Parmigiano cheese
With cherry tomatoes, cucumbers and a honey balsamic extra virgin olive oil dressing
Marinated with fresh rosemary, thyme, and garlic
Chef’s selection of fresh vegetables
Sauteed assorted peppers, onions, mushrooms, sun-dried tomato, spinach, zucchini and basil pesto
Served with a honey and Dijon cream sauce
Slowly braised with beer, dried cherries and pearl onions, served with a truffled turnip puree
with Blueberry Compote
**Minimum of 25 people**