Buffets
Le Petit Lunch Buffet
ACCOMPANIED WITH FRESH ROLLS, COFFEE & TEA
MINIMUM 25 PEOPLE REQUIRED
$42
Seasonal Vegetable Platter
served with creamy dill dip
B.C. Smoked Salmon Platter
served with mini bagel halves, cream cheese,
fresh dill, red onions and capers
SALADS
Brock House Salad
Classic Caesar Salad
Citrus Salad
Carved Baron of Beef Station
Carved by a chef and served
with horseradish, Dijon mustard & gravy
HOT ENTRÉES
Roasted Rosemary Chicken
Butternut Squash Ravioli
ACCOMPANIMENTS
Seasonal Vegetables
Roasted Lemon Potatoes
Rice Pilaf
DESSERTS
Seasonal Fresh Fruit Platter
Chocolate Mousse
Homemade Cheesecake
Petit Fours
The above menu may not be used as a dinner option.
Jericho Buffet
ACCOMPANIED WITH FRESH ROLLS, COFFEE & TEA
MINIMUM 50 PEOPLE REQUIRED
$58
Antipasto Platter
Assorted grilled vegetables with artichoke hearts,
salami, capicolla, bocconcini, tapenade and focaccia
Fresh Seafood Platter
Poached salmon, prawns and shrimp
SALADS
Brock House Salad
Jericho Salad
Classic Caesar Salad
Citrus Salad
CARVING STATION – CHOOSE TWO OF THE FOLLOWING
Baron of Beef served with horseradish, Dijon mustard & gravy
Roasted Turkey served with cranberry sauce & gravy
Baked Ham prepared with a honey glaze
HOT ENTRÉES – CHOOSE TWO OF THE FOLLOWING
Roasted Rosemary Chicken
Butternut Squash Ravioli
Grilled Dill Mayonnaise Salmon
Baked Halibut with a Lemon & Coriander Sauce
ACCOMPANIMENTS
Seasonal Vegetables
Roasted Lemon Potatoes
Rice Pilaf
DESSERTS
Seasonal Fresh Fruit Platter
Homemade Cheesecake
Seasonal Berry Pie
Chocolate Mousse
Petit Fours
Point Grey Buffet
ACCOMPANIED WITH FRESH ROLLS, COFFEE & TEA
MINIMUM 50 PEOPLE REQUIRED
$69
Antipasto Platter
Assorted grilled vegetables with artichoke hearts,
salami, capicolla, bocconcini, tapenade and focaccia
Fresh Seafood Platter
Poached salmon, prawns and shrimp
SALADS
Brock House Salad
Pear & Arugula Salad
Classic Caesar Salad
Seafood Butter Lettuce Salad
Tomato & Bocconcini Salad
CARVING STATION – CHOOSE TWO OF THE FOLLOWING
Roasted Leg of Lamb served with mint jelly
Prime Rib served with horseradish, Dijon mustard & gravy
Roasted Duck prepared with a honey glaze
HOT ENTRÉES – CHOOSE TWO OF THE FOLLOWING
Roasted Rosemary Chicken
Mushroom Ravioli
Baked Maple Glazed Wild Salmon
Baked Halibut with a Lemon & Coriander Sauce
ACCOMPANIMENTS
Seasonal Vegetables
Roasted Lemon Potatoes
Rice Pilaf
DESSERTS
Seasonal Fresh Fruit Platter
Homemade Cheesecake
Seasonal Berry Pie
Tiramisu
Petit Fours
Pacific Seafood Buffet
ACCOMPANIED WITH FRESH ROLLS, COFFEE & TEA
MINIMUM 50 PEOPLE REQUIRED
$90
Antipasto Platter
Assorted grilled vegetables with artichoke hearts,
salami, capicolla, bocconcini, tapenade and focaccia
Oysters on the Half Shell
Cocktail Prawns
SALADS
Brock House Salad
Jericho Salad
Classic Caesar Salad
Seafood Butter Lettuce Salad
Tomato & Bocconcini Salad
Citrus Salad
Beef Tenderloin served with horseradish and Dijon mustard
Gourmet Sushi Platter assorted sushi, vegetarian salad rolls & ahi tuna sashimi
Seafood & Pasta Station made to order with a selection of
scallops, prawns, mussels & clams with a variety of pastas & sauces
HOT ENTRÉES
Duck a l'Orange
Baked Maple Glazed Wild Salmon
Snow Crab Legs
ACCOMPANIMENTS
Seasonal Vegetables
Roasted Lemon Potatoes
Rice Pilaf
DESSERTS
Seasonal Fresh Fruit Platter
Homemade Cheesecake
Seasonal Berry Pie
Chocolate Mousse
Tiramisu