To begin creating your Custom Menu, please select the menu items you wish to add to your basket. You have the option to select each menu item individually, or you can 'Select All Items' for that given meal period by using the button at the bottom of the page. You can also "Select All Menus" by using the button at the top left of the meal period column.
Buffet Dinner
a surcharge of $4 per person will apply for groups under 20 guests. all buffets are served with Portofino rolls & butter and freshly brewed regular & decaffeinated coffee, specialty blend lot 35 teas with milk
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
SALADS
artisan green salad: shaved carrot, cucumber, radish, sunflower seeds, empress honey dressing
new potato & roasted corn salad: crispy bacon, smoked paprika, arugula, pommery mustard dressing
roasted beet & quinoa: lemon dill dressing
vine ripened tomato & cucumber salad: pickled pearl onions, frisée, black pepper dressing
cold smoked steelhead & Canadian whiskey glazed salmon: capers, onions, lemon
ENTRÉES
braised Vancouver Island beef short rib: pearl onion, mushroom & smoked bacon sauté
Vancouver Island seafood cioppino: salmon, ling cod & Salt Spring Island mussels
herb roasted breast of chicken: lemon thyme jus
spinach & ricotta cannelloni: sautéed mushrooms, roasted garlic tomato sauce
creamy whipped potatoes
steamed & buttered seasonal market vegetables
DESSERTS
devils chocolate truffle cake
wild berry cheesecake
assorted individual crème brûlée
french pastries
warm strawberry rhubarb crisp: vanilla crème anglaise
fresh fruit & berries
SALADS
glass noodle salad: edamame beans, bok choy, carrot, red peppers, pickled red onion, peanut dressing
shitake & oyster mushroom salad: sesame rice wine vinaigrette
chinese napa cabbage salad: almonds, ramen noodles, scallion, soy sesame dressing
CHILLED SEAFOOD STATION
sweet soy and sesame salmon
albacore tuna tataki
sake steamed clams and mussels
ENTRÉES
sweet & sour pork: grilled pineapple, scallions, bell peppers
black pepper beef: sesame & scallion
red chili ling cod & prawns: kaffir lime coconut curry
shanghai bok choy: black bean sauce
steamed jasmine rice
DIM SUM STATION
steamed sausage dumplings
pork shao mai
fried gyoza
vegetable spring rolls
sweet chili sauce, sweet soy, garlic soy
DESSERTS
green tea profiteroles
mango mousse
coconut & pineapple cake
(minimum of 50 guests)
SOUP & SALADS
curried squash & coconut soup
artisan greens: pickled shallots, cucumber, grape tomatoes, shaved fennel, empress honey vinaigrette
asparagus salad: crumbled goat cheese, orange vinaigrette
roasted red & golden beet salad: citrus and dill dressing
roasted mushroom & spinach salad: truffled balsamic vinaigrette
ANTIPASTO STATION
artisan charcuterie: salt spring island cheeses, olives, confit artichokes, grilled marinated peppers
SEAFOOD STATION
smoked salmon: horseradish chantilly
seared albacore tuna: black olive relish
poached prawns: mary rose
ENTRÉES
double smoked bacon wrapped chicken breast: empress honey glazed heirloom carrots
pan seared beef tenderloin medallions: steamed & buttered green beans
hot smoked local salmon: maple-rosemary glaze, grilled fennel
orrchiette aglio e olio: confit garlic & chili oil, preserved lemon, rapini, parmsesan cheese
caramelized onion & thyme potato gratin
DESSERTS
cardamom mango pot de crème
gluten-free almond brownie
cassis yogurt domes
pistachio profiteroles
empress honey panna cotta
oreo chocolate chip cheese cake
caramel chocolate devil’s fudge cake
warm peach & cherry strussel