Buffet

  • Averaging 40-70$ per head
  • We'll make you a menu according to your requirements and taste upon consultation, see sample menus or a la carte items below for an idea of what we do
  • Or make your own menu by selecting from 'A la carte' selections of dishes (each dish is for 10 people, 20-120$ per dish)
  • For example, a menu of 2 entrées, 1 soup, 2 salads, 2 Meat/Fish dishes, 2 vegetable sides, 2 Desserts for 20 people would come to 50-60$ per person

Buffet selections à la carte

Item (10 portions)

Platters 50-200$

  • Hors d’oeuvres platter (mixed canapés)
  • Charcuterie Platter (cured salamis, foie gras terrine, smoked meats, jerky, sausage) with mustards and pickles
  • Cured fish platter (Smoked salmon and sturgeon, Gravelax, mackerel with horseradish lemon cream, capers, pickled onions)
  • Seafood Escabeche platter (Trout, shrimp, lobster, scallops, mussels)
  • Sushi and sashimi platter
  • Grilled skewer platter: shrimp, chicken, beef, veg…
  • Pizzetta, bruschetta platter
  • Mini-gourmet sandwich platter
  • Cheese and fruit platter

Salads 40-80$

  • Tomato bocconcini, Spinach and proscuitto, crinkleroot oil
  • Chickpea salad with green olives, pepperonata, fried chickpeas
  • Shaved vegetable salad (fennel, squash, celery root..), arugula, almonds, parmesan
  • Niçoise style salad
  • Watermelon feta cucumber salad
  • Chickpea olive roasted pepper salad
  • Couscous salad with citrus, herbs, olives and pine nuts
  • Mediterranean Pasta salad
  • Asian style soba noodle salad
  • Southwestern style cornbread salad
  • Wild rice BBQ chicken salad
  • Classic potato salad
  • Potato smoked salmon caper salad
  • Classic Caesar
  • Green salad

Soups 30-60$ 

  • Duck consommé 
  • Clam chowder with fennel and tomato
  • Parmentier with bacon and watercress/stinging nettle....
  • Turkey minestrone
  • Sichuan carrot
  • Corn chowder with mushrooms and potato
  • Cumin carrot orange
  • Roasted butternut squash with ginger
  • Jerusalem Artichoke soup with boletus oil
  • Tomato dill with orzo
  • Mushroom barley
  • White bean, rapini and parmesan
  • Soubise (Onion) 
  • Lentil garbure
  • Red bean chili
  • Tonkinese sytle
  • Hot and sour mushroom and vegetable 
  • Chantale’s yellow bean soup with caraway and dill
  • Beet Orange and dill or coriander or basil
  • Borcht with oxtail
  • Fava bean with salt pork and tarragon
  • Vichysoisse
  • Gaspacho
  • Spicy melon, cucumber and basil
  • Seafood bisque 

 

Meats & Fish 100-250$

  • Braised beef: Bourguignon or Portuguese style
  • Roast beef au jus, moutarde violette butter
  • Roast pork shoulder/suckling pig with ancho, honey thyme sauce
  • Pork loin roast, charcutière sauce
  • Veal cheeks with red wine, wild mushroom jus
  • Ossobucco with gremolata
  • Leg of lamb, rosemary red pepper jus
  • Lamb shoulder with Moroccan stuffing
  • Rabbit civet with bacon, mushrooms
  • Rabbit or Chicken Provencal
  • Duck confit with Cassoulet style white beans
  • Braised Chicken and vegetable curry
  • Baked market fish with preserved lemon and herbs, olives and tomato
  • Mixed seafood hotpot or bouillabaisse
  • Thai shrimp with coconut and lime
  • Seared Scallops with poulette sauce

Vegetables, Sides 40-100$.

  • Roasted vegetable barley risotto
  • Potato onion roasted pepper frittata
  • Root vegetable latkes
  • Wild mushroom, parmesan polenta
  • Sausage, ratatouille and ricotta cannelloni
  • Vegetable tian
  • Potato-onion gratin
  • Penne tomato sauce
  • Mac’n cheese
  • Parmentier/Fancy Shephard’s pie
  • Herbed Couscous with vegetables and almonds
  • Basmati and Wild rice pilaf
  • Creamed corn
  • Vegetable stir-fry