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The Christmas Buffet

By Chef Paakk





Chef’s Selection of Local and Imported Charcuterie with Artisan Cheeses

Farm Fresh Crudités – assorted homemade dips



Fresh Baked Rolls and Butter


Winter mixed greens, shaved root vegetables, maple mustard dressing


Spinach Caesar Salad - Bacon, Parmigiano-Reggiano, classic dressing, balsamic glaze

Strawberry Arugula–Farmhouse goat cheese, toasted almonds, strawberry yogurt dressing

Roasted Yam and Beet Salad – charred onions, smoked yogurt, lemon thyme vinaigrette

Shaved Brussel Quinoa Slaw– Apples, Walnuts, dried cranberries, balsamic


Seasonally selected Winter Vegetables

Buttermilk Mashed Potatoes – Yukon gold, russets

Three Cheese Ravioli - smoked tomatoes, pickled red onions, shaved mushroom


Herb Brined Fraser Valley Turkey – Stuffing bread pudding, natural gravy, cranberry sauce

Pan Seared BC Salmon – maple and foraged herb butter sauce


The Carvery

Ash rubbed Angus Prime Rib – natural jus, Yorkshire pudding, horseradish cream




Warm sticky toffee pudding with bay leaf caramel

Chocolate ganache jars, locally made pie

Fresh Fruit

Coffee & Tea

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