Buffets
Minimum 20 persons, 2 hours of service maximum, 5$ extra per person, per extra hour
Possibility of a lunch buffet at Le Comptoir Restaurant, offered on weekdays only, 20 persons minimum, 36 per person.
Buffets Include: Royal Cup Café Sumba Coffee & Decaffeinated Coffee, Lot 35 Fairmont Teas with Milk, Honey & Lemon.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
APPETIZERS
Soup of the day and basket of assorted breads
Mixed green salad, served with balsamic & raspberry vinaigrette
Mediterranean couscous salad
Mixed raw vegetables served with our homemade dip
ASSORTMENT OF FINE SANDWICHES
Chicken salad wrap, Caesar style
Olive baguette, grilled vegetables, goat cheese and
sun-dried tomato pesto
Black forest ham on kaiser bun, brie, Meaux
mustard mayo
Beef baguette, caramelized onions in the “P’tit Train
du Nord” beer, horseradish mayonnaise topped
with old cheddar cheese, served warm *4 Extra
DESSERTS
Fresh fruit salad
Carrot cake
Cheesecake
Assorted homemade bars
APPETIZERS
Fresh salads and vinaigrettes
Potato salad with smoked bacon and herb vinaigrette
Mediterranean salad with olives and marinated feta
Coleslaw with apples, roasted walnuts, creamy dressing
Mixed raw vegetables and dip
MAIN COURSES
Beef flank steak, mustard lyonnaise sauce
Chicken breast marinated in a homemade BBQ sauce
Salmon on a cedar plank, maple glaze
Potatoes sautéed with sea salt and herbs
Grilled vegetables, herb and lemon oil
DESSERTS
Fruit salad
Assorted cakes and dessert squares
APPETIZERS
Vegetable minestrone and bread basket
Traditional Ceasar salad
Tomato, bocconcini pearls, minced fennel and fresh basil salad
Italian orzo salad
Proscuitto and melon platter
Assortment of marinated olives
MAIN COURSES
Ravioli stuffed with mushrooms, creamy leek sauce, perfumed with truffle oil
Marinated chicken, roasted tomatoes, sautéed peppers and red onion
Pan-fried walleye, fennel sauce flambéed with sambucca
Yukon gold potatoes sautéed with lemon
Mixed vegetables with oregano
DESSERTS
Tiramisu
Biscotti
Cannoli alla siciliana
Limoncello mousse
APPETIZERS
Soup of the day and basket of assorted breads
Mixed green salad, crispy vegetables served
with balsamic and dijon vinaigrette
Quinoa & vegetable salad with roasted almonds
Potato salad
MAIN COURSE CHOICES (Select Two)
PASTA
Veal cannelloni, rosé sauce, melted Petit train du nord cheese
Penne with carbonara sauce
Sweet potato gnocchi and tarragon “beurre blanc” sauce
MEAT
Asian style beef medallion, shiitake mushrooms, teriyaki sauce
Poultry breast, wild mushrooms and demi-glace sauce
Mediterrannean pork cassoulet
FISH
Salmon trout fillet, citrus sauce
Halibut steak, dried tomato relish and caper relish
Ginger and maple glazed salmon in a lemon sauce
DESSERT BUFFET
APPETIZERS
Soup of the day and basket of assorted breads
Mixed green salad, crispy vegetables served
with balsamic and dijon vinaigrette
Quinoa & vegetable salad with roasted almonds
Potato salad
MAIN COURSE CHOICES (Select Three)
PASTA
Veal cannelloni, rosé sauce, melted Petit train du nord cheese
Penne with carbonara sauce
Sweet potato gnocchi and tarragon “beurre blanc” sauce
MEAT
Asian style beef medallion, shiitake mushrooms, teriyaki sauce
Poultry breast, wild mushrooms and demi-glace sauce
Mediterrannean pork cassoulet
FISH
Salmon trout fillet, citrus sauce
Halibut steak, dried tomato relish and caper relish
Ginger and maple glazed salmon in a lemon sauce
DESSERT BUFFET