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Lunch Buffet Options

a5 Lunch Buffet Options

Lunch Buffet Selections


  • • Sooke Harbour House edible greens & blossoms with a apple cider vinegar honey chive vinaigrette
  • • Sweet pepper cucumber salad with feta cheese and fresh basil
  • • Carrot raisin and red onion salt with mustard seeds, garlic, chili and chives
  • • Orzo salad with hazelnuts, mixed pickled vegetable and a rosemary dressing
  • • Balsamic vinegar roasted garlic chickpea salad with shitake mushrooms, broccoli & flat leaf parsley


  • • Seasonal vegetables in herb butter
  • • Oyster mushroom, snap pea sauté with a red onion, mild chili garlic & mint
  • • Broccoli & roasted onion gratin with a blue cheese cream & chives


  • • Carrot raclette cheese perogies in a sour cream sage sauce
  • • Herb roasted nugget potatoes with caramelized onions, Crimini mushrooms and roasted garlic butter
  • • Mixed vegetable pasta square in a tomato ginger cilantro sauce


  • • Herb baked halibut with scallion sour cream
  • • Grilled salmon with a sundried tomato thyme red onion relish
  • • Honey garlic roasted pork loin with dried fruit parsley chutney
  • • Cumin roasted chicken breast with a ginger oregano cream
  • • Braised lamb with oyster mushrooms, broccoli and a grainy mustard mint jus
  • • Bulgur wheat sundried tomato Crimini mushroom cabbage rolls with a carrot tomato lemon verbena sauce


  • • Dark chocolate mousse garnished with whipping cream
  • • Bread & butter pudding with hazelnuts & cranberries
  • • Apple tartlettes with caramel sauce
  • • Yogurt terrine with raspberry puree
  • • Garden flower jelly glazed champagne mousse
  • • Double chocolate mashed potato brioche with amaretto caramel
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