- Pork and chicken skewers with sweet peppers and onions, mushrooms in a Greek oregano dressing with tzatziki
- Grilled summer vegetables with fresh basil and Heirloom tomatoes
- Local golden, candy-cane and red beet salad with lentils and dill
- Traditional potato salad with peppers, green onions and mayonnaise
- Greek salad with Kalamata olives and oregano dressing
Archives
Sample Buffet Menu #2
- Warm brie wrapped with cranberry chutney, baguette
- Fruits and cheeses, with “cheese ball snowman”
- Pomegranate crantinis
- Mussels with white wine and saffron – or- in a Thai green curry
- Coarse salt and Herb-Roasted top sirloin Kawartha Choice beef au jus
or
- Roast cured loin of Ontario pork with apples in riesling
- Potato gratin with cream -or- garlic mashed potatoes
- Carrots and green beans with toasted almonds and herb butter
- Salad of bitter greens and cabbage with red wine vinegar and local honey
- Squash casserole with sweet potatoes and nutmeg
- Tuscan olive bread with butter
- Apple dumplings with buttery caramel sauce and pecans
Holiday Sample Buffet Menu
- An assortment of warm hors d’oeuvres for when your guests arrive
- Warm mulled apple cider or cranberry pineapple punch
- Sweet and sour veal and parsley meatballs
- Oven roasted and stuffed grain fed turkey with sage and cranberry, gravy, roasted root veggies
- Roasted rosemary potatoes
- Caesar salad with sourdough croutons and parmesan tuiles
- Squash and sweet potato casserole with nutmeg, citrus, thyme and butter
- Nine grain honey rolls with butter
- Tipsy Laird -or- Panettone Bread Pudding with Orange Creme Anglaise
Hors d’oeuvre Menu
For the herbivore:
- Phyllo triangles with spinach, sun-dried tomatoes and feta
- Brie and red pepper tartlettes
- Yukon gold and gorgonzola potato latkes with applesauce
- Vietnamese salad rolls in rice paper with golden mango
- House-made artisan focaccia with seasonal grilled veggies
- Potato and pea samosas with yogurt and chutney
- Traditional bruschetta with tomatoes and three cheeses
- Puff pastry spirals with Crosswind Farms goat cheese, grilled veggies, basil pesto
- Soup shooter (several varieties)
For the carnivore:
- Tandoori chicken skewers with mango chutney and yogurt
- Chicken satay with roasted peanut sauce
- Smoked chicken, cheddar and spicy tomato quesadilla
- Pork and wild leek wontons with peanut sauce (in season)
- Crab and wild leek wontons (in season)
- Spicy lemon shrimp skewers with black olive tapenade
- Crispy sweet coconut shrimp
- Crab and avocado california rolls
- Crab with goat milk yogurt and herbs on red lettuce leaves
- Smoked norwegian salmon with horseradish cream on wild rice pancakes
- Grilled thai red curry beef tenderloin skewers
- Grilled whole beef tenderloin, rubbed with rosemary and sea salt, thinly sliced and served on garlic grilled baguette with horseradish cream
- Mini local lamb korma with tahini sauce
- Soup Shooters