HOLIDAY DINNER Buffet: CAD $62.00 per person

Your favorites southern sweet and heat flavors.

• Freshly Baked Sourdough Buns and Whipped Butter
• Spinach Salad with Sundried Cranberries and Candied
Pecans
• Caesar Salad with Maple Smoked Bacon and Romano
Cheese
• Waldorf Salad, Toasted Walnuts and Crumbled Blue
Cheese
• New Potato Salad with Caper, Celery and Lemon Zest
with Grainy Mustard Vinaigrette
• Roasted “Erdmanns Farm” Beet Salad, Goat Cheese
and Citrus Tarragon Dressing
• Artisanal Cured Meat Board with Marinated Olives
• “Gramma Bee’s” Honey Glazed Root Vegetables
• Yukon Gold Smashed Potato with Sour Cream and
Chives
• Penne Pasta with Wilted Arugula, Marinated Olives,
Peppers, San Marzano Tomatoes and Basil
• Sage Rubbed Roasted Turkey, Apple and Sourdough
Bread Stuffing, Cranberry and Port Chutney
• Rosemary Crusted Alberta Roast Baron of Beef with
Merlot Jus
optional
• Chef Carved Grainy Mustard Crusted Slow Roasted
Prime Rib with Rosemary Jus / 72 / 2 hour maximum
• Chocolate and Bavarian Cream Yulelog
• Strawberry and Cream Yulelog
• Apple and Rhubarb Crumble with Cinnamon Greek
Yogurt Crema
• Chai Spiced Pannacotta
• Shortbread Cookies
• Seasonal Fresh Fruit and Berries
• Freshly Brewed Starbucks® Coffee and assorted Teavana Tea’s

UPGRADES (per person)
• Perogies with Bacon Bits, Sour Cream
and Chives 3
• Cabbage Rolls with Confit Tomatoes 3
• Pickling Spice Crusted Porkloin,
with Candied Cabbage 6
• Sirloin Steak with Garlic Butter 8
• Lemon Crusted Pan Seared Salmon 8
(with green tea and orange beurre blanc)
• Bourbon Glazed Baby Back Ribs 6

PLATED DINNER

SOUP AND SALAD
choose one
• Butternut Squash with Maple Crème Fraiche
• Roasted Tomato and Red Pepper Bisque
• Smoked Corn Chowder and Potato Cream with Cold Pressed Canola and Chive Oil
• Artisan Greens and Crisp Root Vegetables with “Gramma Bee’s” Honey Vinaigrette
• Heirloom Tomato and Frisee Salad, Chiffonade Basil, Bocconcini and Balsamic Vinaigrette
• Arugula and Radicchio Salad with Vanilla Poached Pear, Slivered Onion, Candied Walnuts, Blue Cheese and Red Wine Vinaigrette

APPETIZERS
• Dungeness Crab Cake, Peppery Greens, Crispy Capers and Lemon Aioli 8
• Artisan Cured Meats with Marinated Olives and Crostini 8
• Grapefruit and Rosemary Granita 5

ENTREES
• Citrus Infused Sous Vide Chicken 47
(herb roasted fingerling potatoes, grilled asparagus and pancetta boursin cream)
• Supreme of Chicken 51
(asiago polenta, glazed heirloom carrots and tomato basil relish)
• Pan Seared Salmon 53
(red quinoa pilaf, wilted garlic spinach, with green tea and orange beurre blanc)
• Shitake Mushroom Crusted Arctic Char 55
(braised bokchoy, buckwheat noodles with lemongrass and galangal emulsion)
• Chermoula Crusted Lamb Shanks 61
(tumeric barley risotto, confit beets and star anise jus)
• Pickling Spice Pork Loin 51
(pomme puree, candied cabbage with caramel brandy jus)
• 6 oz Black Pepper Crusted Beef Tenderloin 63
(smoked parsnip mash, sweet potato puree and tarragon bordelais sauce)
• 24 Hour Braised Boneless Short Rib 61
(truffle oil infused mashed potato, confit compari tomatoes, cipollini onion and pan jus)
• Wild Mushroom and Spinach Polenta Cake 44
(wilted arugula, pesto, grilled asparagus with tomato basil jus)

DESSERTS
choose one
• Dark Chocolate Cake with Saskatoon Berry Compote and Salted Caramel
• Strawberry Shortcake, Vanilla Bean Chantilly Cream, Fresh Strawberries and Balsamic Reduction
• Classic New York Cheesecake with Spiced Cranberries
• Vanilla Panna Cotta, Prosecco Gelee and Cherry Compote with Brandy Snap
• Blood Orange Curd Tart with Lavender Cream, Dried Berries and Crushed Almond Praline

CHEESE COURSE
• Domestic Cheeses with Rhubarb Compote and Crackers 10
• Artisan Cheeses with Chutney, Candied Walnuts and Crostini 12

Plated dinners include a basket of assorted rolls with infused butters and pink sea salt with freshly brewed Starbucks® Coffee and assorted Teavana Tea’s

RECEPTIONS

Great selection of Chef’s surprise and delights.

TRAYS AND BOARDS
(minimum 15 people per item)
• Marinated Vegetable Antipasto 10
(grilled asparagus, balsamic mushrooms, confit tomatoes, roasted artichokes and shallots)
• Domestic Cheese Board 10
(dried fruits, chutney and crostini)
• Artisanal Cheese Board 12
(locally sourced “Winding Road” Cheeses, dried fruits, chutney, crackers and crostini)
• Artisanal Cured Meats Board 13
(locally sourced cured meats with marinated olives, pickles and Pommery Mustard)
• Charcuterie Board 23
(a combination of our locally sourced Cheese and Cured Meats boards with condiments and crostini)
• Hummus, Tzatziki and Artichoke Dips 8
(with garlic flatbread)
• Vegetable Crudite 8
• Seasonal Fresh Fruit and Berries 7 ½
• Assorted Dessert Squares 5
• Cinnamon Tossed Donut Holes 3 ½
• Assorted Mini Cupcakes 3 ½
• Deluxe French Pastries 9

HOT APPETIZERS

(minimum 3 dozen per item, price per dozen)
• Tandoori Chicken Skewer with Mint Yogurt 34
• Riverside Bistro Chicken Wings 24
(teriyaki, rosemary sea salt, BBQ, tandoori, honey garlic)
• Vegetarian Spring Rolls 30
• Bacon Wrapped Scallops 36
• Vietnamese Pork Spring Roll 34
(with chili lime sauce)
• Honey and Gouchujang Glazed Meatballs 34
• Shrimp Gyoza with Ponzu Dip 38
• Samosas with Mango Chutney 32
• Coconut Shrimp with Siracha Lime Aioli 38
• Curried Chicken Flatbread 34
(with cilantro pesto and goat cheese)
• Confit Heirloom Tomato, Arugula and Bocconcini Flatbread with Balsamic Drizzle 32
• Mini Beef Wellington with Truffle Aioli 36
• Mini Beef Sliders 48
(gruyere and caramelized onions)
• Brazilian Lamb Chop with Pomegranate Glaze 46

COLD APPETIZERS

(minimum 3 dozen per item, price per dozen)
• Bruscetta 30
• Tzatziki Avocado Smoked Salmon on a Cucumber Disk 36
• Antipasto and Feta Salad on Phyllo Cups 32
• Pesto Marinated Bocconcini, Cherry Tomato and Kalamata Olive Brochette 32
• Bouillon Poached Prawn Cocktail, Shaved Radish and Bloody Mary Cocktail Sauce 36
• Deconstructed Spring Roll, Asian Slaw, Spicy Beef on a Wonton Crisp 36
• Tuna Poke Shooters, Crispy Shell, Pea Shoots Mango Consomme 40
• Asparagus and Prosciutto with Herbed Cream Cheese 32
• Fig and Goat Cheese with Arugula Pesto on a Pancetta Chip 34
• Crispy Polenta Squares, Confit Tomato with Olive Tapenade 32

CHEF ATTENDED ACTION STATIONS
Keep the conversations going with one of our Chefs…
(25 person minimum / 2 hour maximum)

15 OIL BARON CARVING STATION
Peppercorn Crusted Baron of Beef, freshly baked Sourdough Buns, Grainy Mustard, Horseradish and Natural Jus

optional
Grainy Mustard Crusted Slow Roasted Prime Rib with Rosemary Jus / 20

18 PAD THAI STIR FRY
Rice Noodles, Chicken, Shrimp, Tofu, Scallions, Cilantro, Bean Sprouts, Crushed Peanuts and Lime Wedges with Pad Thai Sauce

17 GRAVLAX
Beetroot and Gin Salmon Gravlax, Water Cress Salad, Crostini, Sherry Vinaigrette and Lemon Aioli (72 hour notice required)

16 RIVERSIDE STREET TACOS
Pulled Pork, Shredded Chicken, Black Bean Cassoulet, Guacamole, Pico de Galo, Cumin Sour Cream, Cilantro, Cucumber, Green Onion, Flour Tortillas

16 BUTTER CHICKEN POUTINE
Creamy Butter Chicken, Cheese Curds, Onion, Coriander, Pappadum, Mint Raita over Crispy Potato Wedges.

48 SOUTHERN FLAVORS
Your favorite southern sweet and heat flavors.
• Freshly Baked Sourdough Buns and Whipped Butter
• Caesar Salad with Maple Smoked Bacon and Romano Cheese
• Southern Coleslaw with Smoked Chipotle Dressing
• Black Bean, Grilled Pineapple and Cucumber Salad with Cilantro Lime Dressing
• Nugget Potato Salad with Grilled Vegetables and Pommery Mustard Vinaigrette
• Corn on the Cob with Chili Lime Butter
• Dry Rub Roasted Chicken with Wild Blueberry BBQ Sauce
• Ancho Chili Glazed Pork Loin with Root Vegetable Pickle
• Meyer Lemon Curd Tarts
• Saskatoon Berry Tarts
• Watermelon with Balsamic Glaze
• Strawberry Rhubard Crumble with Greek Yogurt Cream
• Freshly Brewed Starbucks® Coffee and assorted Teavana Tea’s

62 ALBERTA OIL BARONS
A celebration of Alberta Beef.
• Artisan Greens, Crisp Root Vegetables and “Gramma Bee’s” Honey Vinaigrette
• Caesar Salad with Maple Smoked Bacon and Romano Cheese
• Toasted Barley Tabbouleh Salad with Grilled Artichoke, Roasted Red Pepper and White Wine Vinaigrette
• New Potato Salad with Caper, Celery and Lemon Zest with Grainy Mustard and Tarragon Vinaigrette
• Roma Tomato, Red Onion and Bocconcini Salad with Balsamic Vinaigrette
• Artisanal Cured Meat Board with Marinated Olives
• “Gramma Bee’s” Honey Glazed Root Vegetables
• Sea Salt Crusted Roasted Baby Potatoes
• Herb Roasted Chicken with Wild Mushroom and Thyme Sauce
• Rosemary Crusted Alberta Roast Baron of Beef with Merlot Jus
optional
• Chef Carved Grainy Mustard Crusted Slow Roasted Prime Rib with Rosemary Jus / 72 / 2 hour maximum
• Pear William Cake
• Columbian Mocha Buttercream Cake
• Grand Marnier Belgium Dark Chocolate Mousse with Raspberry Pearls
• Freshly Brewed Starbucks® Coffee and assorted Teavana Tea’s

UPGRADES
(per person)
• Sirloin Steak with Garlic Butter 8
• Lemon Crusted Pan Seared Salmon 8
(with green tea and orange beurre blanc)
• Bourbon Glazed Baby Back Ribs 6