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MEDICINE LAKE PLANT-BASED BUFFET

FROM OUR CAST IRON KETTLE

  • BC Mushroom (V/GF/DF)
    Canadian Wild Rice, Rosemary, Baby Mushrooms, Courvoisier Olive Oil Emulsion
  • Hearth & White Split Buns
    Olive Oil and Balsamic Vinegar

STARTER

  • Salad Station
    Assorted Greens, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Maple Balsamic (V/GF/NF), Sherry Vinaigrette (V/GF/NF)
  • Bean Salad (GF/V/DF)
    Pinto, Garbanzo, Kidney, Edamame and Green Beans, French Shallot, Scallion Red Wine Vinaigrette
  • Grainy Mustard Mushroom Potato Salad (GF/V/DF)
    Roasted Mushroom, Fried Onion, Lemon, Mustard, Fingerlings, Touch of Truffle
  • Crudité Platter and Edamame Hummus Drizzle (GF/V/DF)
    Seasons Finest Vegetables, Nutritional Yeast, Pine Nuts

ENTRÉE

  • Grilled Cauliflower (GF/V/DF)
    Corn and Edamame Bean Succotash, Charred Lime, Charred Scallion Vinaigrette
  • Vegetable Stufato (GF/DF)
    Eggplant, Bell Peppers, Tofu, Cannellini Beans, Savory Smoked San Marzano Broth
  • Herbed Gluten Free Gnocchi (V/GF/DF)
    Cauliflower Soy “Cream”, Smoked Mushroom, Purple Kale Vegan Parmesan
  • Turmeric Scented Couscous (V/DF)
    Pepitas, Thompson Raisins, Dried Cranberries, Fresh Parsley
  • Roasted Red Skin and Sweet Potato Medley (GF/V/DF)

DESSERT

  • Vegan Coconut Panna Cotta (V/GF)
  • Vegan Dark Chocolate Mousse (V/GF/DF)
  • Vegan Carrot Cake (V/DF)
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