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Best Buffet Restaurants in Toronto, Ontario
North Indian Food
Baba ganoush, edamame hummus and black olive tapenade with grilled naan. Choice of either our Steam Whistle beer mussels or our Curried mussels. Ethiopian samosas stuffed with seasoned lentils, lightly fried and served with a zhoug yogourt dip. Cauliflower seasoned with thyme, allspice, cinnamon and scotch bonnet peppers, dredged in a chickpea flour and fried. Served with a pineapple salsa. Lightly coated with potato starch and fried with cilantro, lime and scotch bonnet aioli. Apple, celeriac, red peppers, baby lettuce, onion sprouts and house dressing. Quinoa, roasted butternut squash, avocado, broccoli, grapes, on a bed of baby kale and spinach, pomegranate seeds, fresh basil vinaigrette.
Yellowfin tuna marinated in soy sauce, ginger, garlic, rice wine vinegar, seasoned jasmine rice, avocado, edamame, cucumber, heirloom carrots, pickled ginger, furikake sprinkle. Stilton cheese, toasted walnuts, dried cranberries, orange segments and baby lettuce tossed with a sherry vinaigrette. English cucumbers, Roma tomatoes, peppers, red onion, Kalamata olives, baby kale, feta cheese and traditional dressing. Our house dressing is a balsamic, shallot, thyme and Dijon mustard vinaigrette.
Burgers are cooked to a minimum temperature of medium-well 71 degrees. Tomato sauce, fontina and mozzarella cheese, Fini Prosciutto di Parma and arugula. White sauce, caramelized onions, roasted garlic, smoked duck breast, fontina and mozzarella cheese, fried rosemary. White sauce, caramelized onions, Yukon gold potato, gorgonzola and mozzarella cheese, speck. Chicken breast marinated in Moroccan spices, grilled and served on fresh ciabatta bread with roasted red peppers, caramelized onions, lettuce and a Charmoula mayo.
Garnished with tomato, onion, mint and a preserved lemon and serrano chili aioli. A slowly simmered rich bolognese of wild boar, fresh herbs, Roma tomatoes and Cabernet Sauvignon tossed with tagliatelle. Chicken breast, diced tomatoes, snow peas, red and yellow peppers, in a tomato cream Sambuca sauce.
Ricotta cheese, spinach, ground beef, veal and pork with a tomato basil sauce and mozzarella. Potato gnocchi, pancetta, cremini mushrooms, and a gorgonzola and mascarpone cream sauce. Fresh fillet of Atlantic salmon with wild leek butter. Supreme of chicken roasted and finished with a bright sauce of citrus, olives and herbes de Provence.
Due to the nature of this cut of meat it is well marbled, which adds to the flavour of the steak,. Ask your server for Market Price. Tiger shrimp, blackened chicken breast, spicy Italian sausage, bell peppers, red onion, chili peppers and tomatoes on wild rice pilaf. Broccoli, peppers, snow peas and bean sprouts with a sweet and sour sauce on basmati rice.
Chicken breast simmered in a mild, rich and tangy sauce of yogurt, cream, tomato and butter, with our own blend of garam masala curry spices served with aged basmati rice, grilled naan and a side of anchar spiced green apples. Sponge cake drenched in espresso, Kahlua, brandy, Frangelico and Baileys Irish Cream, covered with layers of sweetened Mascarpone cheese and lightly dusted with cocoa powder. This classic French dessert is infused with citrus flavours of lemon, orange and yuzu, a cardamom scented caramelized sugar and fresh raspberries. An ultra-rich cheesecake with graham crackercrust and perfectly sweet strawberry sauce.
The quintessential English dessert served warm, with a scoop of vanilla ice cream. Strawberries and blueberries layered with a light white chocolate mousse and moist vanilla sponge, white chocolate curls. Five layers of rich, moist chocolate cake with decadent chocolate icing.
Choice of wild blueberry or strawberry rhubarb, served a la mode. Gourmet thin crust pizza with a choice of pepperoni or cheese. Penne with your choice of tomato, Alfredo, or tomato cream sauce. Soft drink, apple juice, cranberry juice, or milk. Vanilla ice cream with a choice of chocolate syrup, strawberry topping, or caramel sauce. Russian River Valley, California.
Sharing is caring. Made to share by the pitcher or enjoy by the glass. The ultimate thirst quencher! An invigorating blend of equal parts Bull Dog Gin, lychee liqueur, finished with fresh-pressed and additive-free raspberry lemonade. A delicious and refreshing fusion of Moscato, Triple Sec, and fresh-pressed Passionfruit lemonade, assorted fruit medley. Mouth-watering blend of fresh-pressed juices and red wine, prepared with a drizzle of almond syrup, fruit medley, splash of ginger ale.
THE 10 BEST Buffet Restaurants in Toronto - TripAdvisor
Aperol, Pineapple Juice, Lemon and Prosecco. Fresh thyme and plum-infused Skyy vodka, Galliano, blueberry lemonade. A refreshing blend of London dry gin, muddled basil leaves, ginger syrup and lemon juice. Served in a rocks glass over ice with a basil garnish. Fresh pressed Blood Orange juice, drizzle of simple syrup, and 1. Dark rum, ginger beer, splash of lime juice, ice. Served over ice. Applewood-smoked, in-house.
El Jimador tequila and Triple Sec, fresh lime juice and agave nectar, served over ice. Contains pasteurized egg whites. Garnished with an orange twist. El Jimador tequila or Patron tequila with Cointreau, fresh lime juice, agave nectar, shaken and served over ice. Bulleit Frontier bourbon, stirred with Campari and sweet Vermouth. Garnished with an orange twist and Marasca cherry. An unfiltered beer neither over-sweet or bitter, with a pillowy mouthfeel.
Lovely tropical and pine notes. Unfiltered and aggressively hopped. Vibrant and perfectly balanced, pouring a rustic orange with a exclusive malty backbone. Dry hopped to finish, intensifying the dynamic citrus, floral and stone fruits with a hint of pine. As an American style Porter HP offers up the best of a traditional Porter with a flash of unique bittering hops to complement the roasted malts. Medium bodied with a creamy, silky mouthfeel and a soft chocolatey finish. Conditioned on chicory, a traditional coffee substitute, this beer undulates of rich chocolate and espresso notes with a dry finish.
Sticking around the city for August Long?
Join us in celebrating the three-day weekend with our Breakfast Table spread on August 5th. Choice of Steam Whistle or Curried mussels. Upgrade your 16 oz glass of Steam Whistle to a 20 oz pint. Dinner buffet from 5pm - 9pm featuring a made-to-order pasta bar. Every Sunday from am to pm featuring live jazz music. Choice of Prime Rib or Chef's featured Roast with all the fixings.
Join us every Wednesday evening from 5pm to 9pm to upgrade your midweek dinner plans. With over 25 cold and hot dishes to choose from, we offer a wide variety of delicious items to satisfy your cravings. Two eggs lightly poached in tomatoes, onions, spinach, hint of chili and cumin, topped with feta, served with a crusty Portuguese bread. Toasted whole wheat English muffin, pea meal bacon, topped with house truffled hollandaise sauce, home fries. Toasted whole wheat English muffin, wilted spinach, smoked salmon, topped with house truffled hollandaise sauce, home fries. Fluffy scrambled eggs, your choice of bangers or pea meal bacon, home fries and multigrain toast.
Challah bread, Dijon mustard, smoked ham and gruyere cheese, toasted to a golden brown, home fries. Three slices of egg dipped challah bread, cooked to a golden brown and topped with a pear, maple cranberry compote, toasted pecans. Quinoa, roasted butternut squash, avocado, broccoli florets, grapes, toasted hazelnuts and pomegranate with a fresh basil dressing on baby kale and spinach. A zesty teaspoon of orange marmalade, muddled with Bulldog Gin and Cointreau. Clamato juice, El Jimador Reposado Tequila, fresh lime juice, with Cholula hot sauce and Worcestershire sauce, smoked sea salt and lime zest rim.