Cocktail and Buffet Dinner


  • Jumbo Scallop with Caramelized Onion on Peppered Crostini with Aged Cheddar Cheese
  • Thai Style Chicken Satay with Spiced Peanut Sauce
  • Shrimp Cocktail with Trio of Dipping Sauces

  • Smoked Salmon on a Sourdough Crostini with Herb Infused Sour Cream
  • Black Olive, Sundried Tomato & Feta Wraps
  • Artichoke Hearts with Mascarpone on a Peppered Crostini
  • Caprese Salad Sticks, Bocconcini Cheese & Cherry Tomato with Pesto Dip


  • Breast of Chicken with Mushroom Cream Sauce
  • Herb Crusted Prime Rib Carving Station
  • Rosemary Roasted Baby Potatoes with Nova Scotian Sea Salt and Cracked Pepper
  • Chickpea Ragout: Artichoke Hearts, Chopped Tomato, Mixed Local Mushrooms, Sweet Valley Corn, Woodshire Spinach and Roasted Red Peppers
  • Mixed Organic Greens with Nova Scotian Blueberry Vinaigrette
  • Medley of Grilled Vegetables (Asparagus, Red Peppers, Mushrooms, Red Onions with  Balsamic Glaze)
  • Classic Caesar Salad with Shaved Parmesan and House Made Croutons
  • Fresh Rolls and Seasoned Butter