Post on 27-Jul-2020
C H R I S T M A S E V E / C H R I S T M A S D A Y B U F F E T
December 24 | seating at 5:00 pm
December 25 | seatings at 11:30 am, 5:00 pm
per adult 69* | per child, 5-12 35*
C O L D I T E M S
Classic Lobster bisque with brandy cream
Roasted mushroom and brussel sprout salad with smoked cheddar, candied bacon and
spiced pecans, wild flower honey and Ontario sherry vinaigrette
Baby kale and romaine salad with Caesar dressing, Ennis maple double smoked bacon,
sour dough croutons, aged parmesan cheese
Assortment of Canadian cheeses and meats and assorted house made jams and pickles
Smoked salmon with dill cream cheese and assorted artisanal breads
H O T I T E M S
Heritage turkey with traditional stuffing, buttered vegetables, buttermilk mash,
orange cranberry chutney, pan gravy
Four cheese stuffed pasta | winter squash purée with truffle cream, roasted squash,
grilled oyster mushrooms, pearl onions and baby spinach
Grilled petit tender beef | glazed heirloom vegetables with grilled green beans
and cognac sauce
Lemon thyme roasted salmon | French lentils with navy beans, roasted baby tomatoes
and wild mushrooms, sherry and chive beurre blanc
S W E E T S
Selection of pastries prepared by the Tundra pastry team to include:
macaroons, mini hazelnut and jelly donuts, Yule logs, chocolate hazelnut cakes, mini
cheesecakes, cinnamon bread pudding
* exclusive of taxes and service charge
holidays
L U N C H a n d D I N N E R 3 C O U R S E N U T C R A C K E R M E N U December 9-30, 2017
per child 20*
C H R I S T M A S E V E ( s e l e c t o n e )
Caesar salad | Soup of the moment | Tundra baby greens
WA LT Z O F T H E S N O W F L A K E S ( s e l e c t o n e ) Jumbo macaroni | white cheddar cheese sauce
Maple glazed chicken breast |mashed potatoes, green beans
Grilled cheese | French fries
Chicken fingers | French fries, plum sauce
Chuck burger | French fries
L A N D O F T H E S W E E T S Indulge your sweet tooth with a take-away Sugar Plum Fairy Sweets Gift bag … the perfect remembrance of your meal!
A D U LT N U TC R A C K E R M E N U December 9-30, 2017
per adult 44*
3 course menu available … main courses include:
Stahlbaum’s Coq au Vin
cornish hen braised in red wine, served with potato dauphinoise,
wild mushrooms, pearl onions
Drosselmeyer’s Gifts | double thick pork chop, cranberry compote,
butter smashed rutabaga, kale and chestnuts, chili, preserved oranges salad
Bounty of the pine forest | B.C. salmon—Oceanwise certified and cooked to order. Served with foraged mushroom ragout, new potato, steamed leek and fennel beurre blanc
S U G A R P L U M F A I R Y ’ S C A V A L I E R Indulge your sweet tooth with individual dessert boards … a collaboration of sweets, cakes, pies and candies!
* exclusive of taxes and service charge
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December 2017
Mon Tue Wed Thu Fri Sat 1 2
3 4 5 6 7 8 9
2:00 pm 7:00 pm
10
5:30 pm
11 12
13
7:00 pm
14
7:00 pm
15
7:00 pm
16
2:00 pm 7:00 pm
17
1:00 pm 5:30 pm
18 19
7:00 pm
20
7:00 pm
21
7:00 pm
22
7:00 pm
23
2:00 pm 7:00 pm
24
1:00 pm
25 26
27
1:00 pm 5:30 pm
28
7:00 pm
29
1:00 pm 5:30 pm
30
2:00 pm 7:00 pm