Served 25. Assorted.

Scrambled eggs, cheese, shredded potatoes, gravy and savage wrapped in a warm tortilla. Minimum order of 12.

Fried egg, cheese, and choice of bacon or sausage on awarm biscuit. Minimum order of 12.

Vanilla greek yogurt cups with granola, fresh fruit bowl, assorted breakfast bread, and mini muffins with butter. Includes coffee, water, and juice.

Scrambled eggs, country fried potatoes, assorted pastries, and choice of bacon or sausage. Includes coffee, water, and juice.

Sausage gravy topped with eggs, cheese, tater tots, and breakfast sausage. Includes coffee, water, and juice.

Traditional sandwich on gluten-free bread.

Traditional options on a garlic herb wrap.

Salami, pepperoni, ham with roasted red peppers, provolone cheese, spinach, and pesto spread on focaccia or a spinach wrap.

Roast beef, cheddar cheese, banana peppers, red onion, and horseradish aioli on a sourdough roll or a garlic herb wrap.

Smoked turkey, roast beef, ham, and bacon, with swiss and cheddar cheese, leaf lettuce, tomato, and guacamole on a croissant roll or a garlic herb wrap.

Smoked turkey, cheddar cheese, romaine lettuce, tomato, and chipotle cream sauce on a sourdough roll or a garlic herb wrap.

Roasted peppers, carrots, broccoli, and caramelized onions, provolone cheese, spring mix with a hummus spread on a spinach wrap.

Crispy diced chicken breast tenders tossed in buffalo sauce, topped with bacon, shredded carrots, bleu cheese crumbles over romaine. Served with a choice of ranch or bleu cheese dressing.

Seasoned chickpeas, sundried tomatoes, artichoke hearts, kalamata olives, feta cheese over spring mix, served with balsamic or honey mustard dressing.

Grilled chicken with romaine, red onion, parmesn cheese, tomato, black olives, hard boiled egg and croutons. served with a classic ceaser dressing.

Roasted red peppers, swiss cheese, shredded carrots, banana peppers, cucumbers, and hard-boiled egg over spring mix. Served with balsamic or ranch dressings. Also available as a wrap.

A selection of assorted domestic and imported cheeses, cubed and garnished with fruit (serves 24-30).

A selection of assorted domestic and imported cheeses, cubed and garnished with fruit (serves 24-30).

Includes regular and decaf coffee, flavoured syrups, whipped cream, cinnamon, creamer, and sweeteners.

with a choice of dipping sauce: barbecue, ranch, or honey mustard.

Buffalo or plain with choice of dipping sauce: barbecue, ranch or honey mustard.

Includes ham and cheese pinwheels, deviled eggs, goat cheese balls, caprese skewer, and kalamata olives.

Choice of tandoori thai with peanut sauce or sweet chili teriyaki.

Mascarpone smeared crostini, topped with prosciutto and fresh melon balls.

Dried fig compote on a toasted baguette with shaved parmesan.

Chilled potato leek soup topped with fresh chive and crispy sweet potato.

Fresh garlic, tomato, onion, and olive oil served over a crostini.

Shot glass filled with rich chicken sausage gumbo on a bed of white rice - served with a mini spoon.

Shrimp and anduoille sausage skewers over toasted torragon tomato bisque.

Coconut poched shrimp, pickled red onion, roasted pineapple and guacamole over hand cut corn tortillas.

Freshly whipped mousse an cucunber and garnished with tobika.

Served with tomatilla salsa on aside.

Baked pote cu chousx filled with pork fillete.

Topped with flying fish roa.

Lobster medal suspended in a tomato gelee, topped with creme franchie and herb sprig served in a shot glass.

roasted shaved tenderloin mini sandwich with wate cress toasted bread, mustard horseradish sauce and shaved paremesan.

Tender beef medallions topped with a red wine shallot reduction served with garlic mashed potatoes and chef's choice of vegetables.

Grilled chicken breast in rich carbonara sauce with garlic, pancetta, peas, carrots, red wine, and hint of tomato. Served over a bed of cavatappi pasta and chef's choice of vegetables.

A rustic dish of bone-in leg quarter braised in a white wine jardiniere of fresh baby red potatoes, carrots, peas, cremini mushrooms, and pearl onions.

Marinated chicken breast of halal chicken traditionally seasoned and topped with raisins, kalamata olives, red onions, carrots, and chickpeas. Served with basmati rice.

Bohemian seasoned pork lain roasted and served with creamed caraway sauerkraut, homemade potato dumplings, and topped with a red wine mirepoix pon sauce.

Flaked poached salmon with alfredo sauce on a bed of fettuccine. Served with chef's choice of vegetables.

Angel hair pasta and a garlic parmesan cream sauce topped with sliced cajun chicken breast with sauteed zucchini, squash, and red bell pepper medley.

Sauteed zucchini, squash, onion, and eggplant in a rich garlic tomato sauce stuffed into a sweet pepper and topped with shredded parmesan. Vegan option available.

Tricolor cheese tortellini tossed with spinach, portabello mushrooms, and sundried tomatoes in alfredo sauce. Served with chef's choice of vegetable medley.