SUNSET BUFFETS

Warm Artisan Rolls

with butter

Garden Greens

fresh crisp vegetable, dried cranberries, house vinaigrette GF V

Caesar salad

with garlic dressing and parmesan cheese

Watermelon, Cucumber, and Mint Salad

with feta cheese, Spanish onion lime vinaigrette GF

Clayton Cabbage Slaw

with sweet peppers, sun-dried cranberries, apples, and tarragon dressing GF V

Capresse Heirloom Tomato Gem Salad

with pearl bocconcini, basil, extra virgin olive oil and aged balsamic dressed

Italian mixed olives, marinated mushrooms, and pickled vegetables GF V

Charcuterie Platter

smoked hams, European salamis, capocolli, garlic link, house roasted turkey breast, black angus Canadian beef, European smoked meats, Swiss, Italian, Spanish and Bavarian sausages, mustards, and pickled condiments.

Rice Pilaf

with sautéed vegetables, butter and chef select seasonings GF

Roast Potatoes

extra virgin olive oil, sweet onion, garlic, and house seasonings GF

Fresh blanched Seasonal vegetables

chef’s choice GF

SUNSET BUFFET (Choose Two Entrees)

Ravioli

roasted wild mushroom stuffed pasta envelopes gently cooked and served with a roasted bell pepper butter sauce finished with pesto.

Pappardelle Pasta

broad egg noodles, kalamata olives, roasted peppers, garlic, tomatoes, crumbled salts spring island goat cheese, fresh marinara, Italian parsley

Prawn Pesto Penne

penne Reigate, pesto cream sauce, roasted black tiger prawns finished with pine nut crumble and parmesan cheese.

Chicken Scaloppini

escalope of free-range chicken breast, seared golden brown, served with a rich marsala wine espagnole sauce with wild foraged mushrooms GF

Chicken Mojo

bone in chicken marinated in fresh rosemary, onion, garlic, Dijon mustard and white wine, roasted served in the natural juices and chopped parsley lemon gremolada GF

Sea Bass

creole seasoning, blackened with butter, fresh papaya and pineapple salsa, crème fraiche GF

Salmon

fresh BC salmon medallions, lemon pepper and sea salt, blanched spinach, sauce lemon beurre Blanc and cold-water shrimp GF

Pork Loin

Sakura roasted pork loin with mustard seed crust thinly sliced, served with prosciutto chips and a fennel jus GF

Chef Carving Station (choose one)

Pork loin

Sakura roasted pork loin with a mustard seed crust served with a Dijon au jus GF

Roast beef

certified angus beef with natural au Jus, grainy and Dijon mustards, beaver hot horseradish GF

Whole Ham

Maple and glove whole ham, grainy mustards

Fresh Fruit Platter

Sliced cantaloupe, watermelon, and honeydew melons, oranges, kiwi fruit, seedless grapes, golden shell pineapple, fresh strawberries. Selection may change due to availability.

Sweet Tooth Platter

A selection of sweet sheet cakes with fresh berries and garden mint

Fresh ground arabica coffee and herbal tea station

SUNRISE BUFFET

Warm Artisan Rolls

with butter

Garden Greens

fresh crisp vegetables, dried cranberries, house vinaigrette GF V

Rotini Pasta Salad

olives and sun-dried tomato dressing

Clayton Cabbage Slaw

with sweet peppers, sun-dried cranberries, apples, and tarragon dressing GF V

Roast potatoes

extra virgin olive oil, sweet onion, garlic, and house seasonings GF V

Fresh blanched Seasonal vegetables

chef’s choice GF V

Italian mixed olives, marinated mushrooms, and pickled vegetables GF V

SUNRISE BUFFET (Choose Two Entrees)

Ravioli

Roasted wild mushroom stuffed pasta envelopes gently cooked and served with a roasted bell pepper butter sauce finished with pesto.

Vegetable Lasagna

Grilled eggplant, mushrooms, onion, garlic, spinach, sweet bell peppers, zucchini, fire roasted marinara, full fat mozzarella cheese, cilantro, and parmesan cheese GF

Pappardelle Pasta

Broad egg noodles, kalamata olives, roasted peppers, garlic, roasted tomatoes, crumbled salts spring island goat cheese, fresh marinara, Italian parsley

Chicken Tamari

Fraser valley fresh free run boneless chicken thigh marinated with miso, chili, and fresh ginger, seared, and glazed with a five spiced tamari sauce, sautéed Asian vegetables, grilled pineapple GF

Chicken Scaloppini

Escalope of free run chicken breast, seared golden brown, served with BC shitake mushroom jus, with a rich stock, white wine and finished with butter GF

Pacific Fresh Red Snapper

Steamed with fresh lemon, minced shallots and sea salt, tomato Provencal, fresh basil, garlic, red cold-water shrimp and blanched spinach, sauce beurre Blanc GF

Sea Bass

Creole seasoning, blackened with butter, fresh papaya and pineapple salsa, crème fraiche GF

Chef Carving Station (choose one)

Pork loin

Sakura roasted pork loin with a mustard seed crust served with a Dijon au jus GF

Roast beef

Certified angus beef with natural au Jus, grainy and Dijon mustards, beaver hot horseradish GF

Whole Ham

Maple and glove whole ham, grainy mustards

Sweet Tooth Platter

A selection of sweet sheet cakes with fresh berries and garden mint

Fresh ground arabica coffee and herbal tea station

HORIZON BUFFET

Warm Artisan rolls

with butter

Caesar salad

with garlic dressing and parmesan cheese

Thai Noodle Salad

with sweet peppers, green onion, five- spice sesame soy dressing

Caprese Heirloom Tomato Gem Salad

with pearl bocconcini, basil, extra virgin olive oil and aged balsamic vinaigrette GF

Baby Spinach Salad

sliced strawberry, feta cheese, toasted almonds house made honey vinaigrette GF

Clayton Cabbage Slaw

with sweet peppers, sun-dried cranberries, apples, and tarragon dressing GF V

Italian mixed olives, marinated mushrooms, and pickled vegetables GF

Charcuterie Platter

smoked hams, European salamis, capocolli, garlic link, house roasted turkey breast, black angus Canadian beef, European smoked meats, Swiss, Italian, Spanish and Bavarian sausages, mustards, and pickled condiments.

Salmon Platter

smoked sliced salmon, maple, tandoori salmon nuggets, cold sauces, and garnishes.

accompaniments

Rice Pilaf

with sautéed vegetables, butter and chef select seasonings GF

Roast potatoes

extra virgin olive oil, sweet onion, garlic, and house seasonings GF

Fresh blanched Seasonal vegetables

Chefs’ choice GF

HORIZON BUFFET (Choose one pasta)

Ravioli

roasted wild mushroom stuffed pasta envelopes gently cooked and served with a roasted bell pepper butter sauce finished with pesto.

Ravioli

braised beef stuffed pasta envelopes gently cooked and served with a chipotle pepper and mushroom cream sauce finished with parmesan cheese and crème fraiche.

Pappardelle Pasta

broad egg noodles, kalamata olives, roasted peppers, garlic, roasted tomatoes, crumbled salts spring island goat cheese, fresh marinara

Prawn Pesto Penne

penne Reigate, pesto cream, sauteed prawns finished with parmesan cheese.

Cheese Tortellini

cheese and basil tortellini with a roasted garlic cream sauce finished with parmesan.

HORIZON BUFFET (Choose Two Entrees)

Chicken Scaloppini

escalope of chicken breast, seared golden brown, served with a wild mushroom cream sauce with fresh thyme and butter GF

Peruvian Chicken

bone in chicken marinated in sweet onion, lemon juice, craft beer, garlic, cumin, soy, black and green serrano pepper, roasted and served with fresh parsley lemon gremolada.

Red Thai Chicken

poached Fraser valley free run chicken breast served with a red Thai cream sauce fresh basil and crispy leeks crushed salted peanuts (suggest Jasmin Rice)

Sea Bass

creole seasoning, blackened with butter, fresh papaya and pineapple salsa, crème fraiche GF

Salmon

fresh BC salmon medallions, lemon pepper and sea salt, blanched spinach, lemon beurre Blanc and cold-water shrimp GF

Pacific Cod Medallions

ocean wise cod, steamed, chardonnay grainy mustard beurre Blanc with cold water shrimp, salts spring island muscles and Italian parsley infused oil GF

Pork Loin

Sakura roasted pork loin with mustard seed crust thinly sliced, served with prosciutto chips and a fennel jus GF

Beef Peppercorn

black angus marinated beef, sautéed, and served in a rich red wine peppercorn sauce finished with cream and butter (suggest mashed potatoes or soft polenta)

HORIZON BUFFET

Chef Carving Station (choose one)

Pork loin

Sakura roasted pork loin with a mustard seed crust served with a Dijon au jus GF

Roast Beef

certified angus beef with natural au Jus, grainy and Dijon mustards, beaver hot horseradish GF

Whole Ham

Maple and glove whole ham, grainy mustards

Fresh Fruit Platter

Sliced cantaloupe, watermelon, and honeydew melons, oranges, kiwi fruit, seedless grapes, golden shell pineapple, fresh strawberries. Selection may change due to availability.

Sweet Tooth Platter

A selection of sweet sheet cakes, cheesecakes, and European fruit mousse tortes

Fresh ground arabica coffee and herbal tea station

BARBECUE BUFFET

Garlic Bead

Cabbage, sweet pepper, and cilantro slaw

with sun-dried cranberries, apples, and tarragon dressing GF V

Santa Fe Pasta Salad

with sundried tomato dressing

Garden Green Salad

fresh crisp vegetables, house vinaigrette GF V

Off the BBQ:

Chicken Breast

Steak

Salmon

Baked Potatoes

with sour cream, bacon, green onion, and butter

Corn on the Cob

with fresh parsley butter (seasonal)

Sweet Tooth Platter

A selection of sweet sheet cakes with fresh berries and garden mint

Fresh ground arabica coffee and herbal tea station