These are some of our guests favourite Buffets but we would be happy to create a menu to your specifications.

Based on a minimum of 40 guests / service staff and rentals required


  • Salmon: Alder Smoked and Grilled Fresh Salmon with Roasted corn and tomato relish
  • Beef: Slow Roasted spice crusted Beef Brisket with Red Wine Sauce, caramelized shallots and fresh chopped rosemary
  • Roasted baby Potatoes and Yams tossed in olive oil ,roasted with garlic and thyme OR Wild Rice Pilaf with fresh herbs and seaweed butter
  • Seasonal roasted Vegetable’s tossed in fiddlehead butter
  • Assorted Local Greens with tomatoes, cucumber, shredded carrots and blackberry Vinaigrette
  • Heirloom tomato Salad with rocket sprigs, marinated fennel and fiddleheads
  • Kelp Glazed Bannock OR Sliced Artisan bread with Assorted butters



  • Herb Marinated grilled salmon with Lemon Caper sauce topped with pickled fiddleheads
  • Cranberry and fresh herb Marinated roasted Pork with locally foraged wild mushroom ragout
  • Scalloped Wapato Potato
  • Seasonal Steamed Vegetables with lavender and rosemary scented butter
  • Golden and Red Beets tossed with peppery arugula , crisp green apples, goat cheese and toasted sunflower seeds
  • Assorted Local Greens with balsamic and extra virgin olive oil
  • Kelp Glazed Bannock OR Sliced Artisan Bread with Assorted Butters


KHATSAHLANO aka XATS’ALANEXW $50.00 per person

  • Fresh Herb and Preserved Lemon Marinated grilled Chicken drizzled with basil and lemon zest oil
  • Honey and Soy Marinated roasted salmon on braised tomato and leek with a ginger and green onion compote
  • Wild Rice and seaweed Pilaf OR Butter and Chive Steamed Red potatoes
  • Honey and Garlic tossed Green beans
  • Assorted Local Greens with Wild Rose Dressing
  • Noodle Salad with cabbage, peppers, shredded carrots and green onions
  • Kelp glazed Bannock OR Sliced Artisan Breads with Assorted Butter


THE RIVER GRASS $45.00 per person

  • Chicken Coq au Vin: Tender Chicken thighs (bone on) with mushrooms, bacon , pearl onions in a rich red wine sauce
  • Venison Shepherds pie: Layers of ground Venison and vegetables topped with Mashed Potatoes
  • Mixed Greens with assorted seasonal vegetables with Lemon and olive oil
  • Mediterranean Quinoa Salad with quinoa, peppers, grape tomatoes, cucumber, feta and kalamata olives
  • Roasted Sweet Potato and yams with a smoked paprika spice rub OR Penne with roasted tomatoes, garlic, onions, fresh shredded basil, asiago and olive oil
  • Kelp glazed bannock OR Sliced Artisan Bread with Assorted Butters

Salishan Catering Buffet menu pdf