The Fine Line

Upscale Buffet

OVERVIEW

With a Carving Station Available with even the Basic Package you can enjoy a taste of Haute Cuisine. The following options are a collection of classic and new Fine Dining staples available within the convenience of Buffet Service.

  • Dietary Restricted options and Substitutions Available -

Package Options

The Minimum number of Diners is 20, Tiered Packages Come with 1 Canape/Hor D’oeuvres, 1 Salad, 2 Sides, and 1 Protein. It includes 3 Chefs to Setup and Serve, Servers to clear Dishes, Delivery, and Dish and Cutlery Rentals. 

  • Tier 1 -1425- Additional Diners 40.75 Each, Tier 1 Options marked with “1” 
  • Tier 2 - 1815- Additional Diners 60.25 Each, Tier 2 Options marked with a “2” and include all Tier 1 options
  • Tier 3 -2040- Additional Diners 71.5 Each, Tier 3 Options marked with a “3” and include all Tier 1&2 options

Maximum 200 Diners, additional Items added on a Per Dish Basis, Pricing available during Booking.

  • Beverage Station(includes Glass & Mug Rentals) -265-
  • Bartender(includes Labour and Basic Setup) -180-
  • Keg/Beer/Liquor Pricing

Canape

  • Focaccia & Compound Butter - Fresh Baked Airy Bread, served with House Compound Butter Made with Heavy Cream, Garlic Confit, and Herbs & Spices “1”
  • Bruschetta - House Made Crostini Topped with Seasoned Grape Tomatoes, Shallots, Garlic Confit, Mini Bocconchini and drizzled with Basil Oil “1”
  • Mousse Crostini - Available in 3 Varieties - Chicken Pate, garnished with Pickled Shallot - Goat and Grana Mousse, garnished with Fried Capers - Salmon Pate, garnished with Dill Spring - “2”
  • Finger Sandwiches - Elevated versions of the classic High Tea Favorite prepare on Gourmet Bread and quality curated Ingredients, the four varieties are: - Seasoned Cucumber, Whipped Cream Cheese, Tomato Bread - Egg Salad, Pea Shoots, on Country bread a slightly sweet Whole Wheat delight - House Made Onion Jam, Birchwood Mild Cheddar, Malted Bread reminiscent of rye or pumpernickel - Thinnest possibly shaved Continental Garlic Roast Beef, House Made Dijon Mayo, on 6 Cereal Bread, a wonderful seeded loaf “3”

Hors D'oeuvres

  • Arancini - White Wine Grana Padano Risotto, made with Vegetable Stock, formed into spheres, breaded, and fried Golden Brown, served with warm Marinara “1”
  • Parmesan Asparagus Wraps - Spears of Asparagus, Crispy Parmesan, rolled up into a tidy bundle “2”

Salads

  • Mixed Salad - Greens, Carrot Matchsticks, Cucumber Slices, Halved Grape Tomatoes, Thinly Sliced Radish, Craisins, and Ravens Island Dressing on the Side “1’
  • Broccoli Apple Salad - Fresh Broccoli with our House-Made Sweet and Tangy Apple Dressing, Garnished with Gala Apples and Grated Carrot “1”
  • Caesar - Romaine Tossed in House Made Caesar Dressing, Toasted Panko, Fried Capers, and Parmesan on the side “2”
  • Beet and Carrot Salad - Marinated Shaved Carrot, Thin Sliced Beets, Citrus Green Onion and Honey Dressing, Root Vegetables arranged on a bed of Dressed Arugula, Garnished with Toasted Pumpkin seeds “3”

Sides

  • Roasted Tri-Colored Beets - Golden, Candy Cane, and Red Beets, Cut, Seasoned and Roasted, Finished with a Maple, Cured Pork, and Balsamic Gastrique, Garnished with Pickled Red Onion “1”
  • Potato Duchess - Whipped and Piped into Spiraling Cylinders and Baked till Crispy, finished with Parmesan “1”
  • Fingerling Potatoes - Small Flavorful Potatoes, tossed in Herb & Garlic Oil and roasted till Golden Brown “2”
  • Steamed Vegetable Bundles - Carrots, Asparagus, Yellow Zucchini, Green Beans, and Red Pepper Seasoned and tied in Bundles with Chives “2”
  • Farmers Market Pasta - Shiitake Mushrooms, Grape Tomatoes, Asparagus, Almond Basil Pesto, Garnished with Garlic Confit and Basil Leaves “3”
  • Risotto - Vegetable Stock, White Wine, Shiitake Mushrooms, Herbs, and Garlic Finished with Grana Padano “3”

Proteins

  • Stuffed Pork Loin Carving - A whole Loin Spiral Butterflied, Spread with your choice of either Spiced or Herb Stuffing, Rolled and Trussed tightly, Roasted and Glazed, Sliced Fresh for Diners during service “1”
  • Pork Tenderloin - Brined with Star Anise and Aromatics, basted during roasting with a Sweet and Tangy Glaze, cut into Medallions and served with House Made Apple Jelly “1”
  • Ale Roast Chicken - Spatchcocked Chickens Ravens Ale Brined, Roasted with Compound Butter Under the skin and our Signature Corvus Seasoning, served with Drippings Gravy “1”
  • Poached Salmon - White Wine and Salmon Stock Poaching Liquor is used to cook Salmon Fillet Portions with Butter and Dill “2”
  • Individual Pot Roasts - 63 Acres Beef Trimmed and Cut into Individual Portions, Pan Seared and Braised With Red Wine and Aromatic Stock, spoon soft and served with Jus “2”
  • Duck Confit - Whole Duck Legs Dry Brined with Sage, Rosemary, Lemon, and Thyme for at least 12 hours, Slow Roasted for 8 hours and finished in a very Hot oven to add some Color and Texture to the Skin, garnished with Sage Leaves “3”
  • Beef Tenderloin Carving - Wonderfully Tender 63 Acres Beef, Seared, Rubbed, and Trussed, Roasted to Medium Rare, Sliced Fresh for Diners during service, Served with Scratch Made Demi Glace Au Jus “only available with 13.25pp (3), 22.5pp (2), 33pp (1) upcharge”