Join us for Mother’s Day at Casablanca Winery Inn on Sunday, May 13, 2018!
Mother’s Day Buffet in the Grand Ballroom
Reservations from 11:00 am to 3:00 pm
$39.95/adult, $19.95/child (5-12 yrs), Free (4 yrs & under)

The Mother’s Day Buffet includes the following items:

Chef’s Omelette and Waffle Station
- Assorted fillings and Cheese to make your own Omelette
- Waffles with Berry Compote and Whipped Cream

Hot Entrees
- Slow roasted Prime Rib
- Roast Turkey and Stuffing
- Baked Fillet of Sole with Lemon Dill Butter Sauce
- Roast Pork Loin with Maple Mustard Herb
- Yukon Garlic Mashed Potatoes
- Steamed New Potatoes with Fresh Herbs
- Fresh Garden Vegetable Medley
- Rigatoni Bolognaise
- Cheese Filled Tortellini in Rose Sauce
- Crisp Bacon and Breakfast Sausage

Cold Features
- Artisan Cheeses
- Fresh Seasonal Fruits
- Assorted House Cut Deli Meats
- Mediterranean Pasta Salad
- Curried Shrimp and Pea Salad
- Potato, Chive and Egg Salad
- Crisp Garden Greens Salad
- Chilled Shrimp, Smoked Salmon and PEI Mussels

House Made Bakery Items
- Assorted Breakfast Pastries and Muffins
- Warm Chocolate Bread Pudding
- Pecan and Butter Tarts
- Assorted Cheesecakes
- Pavlova and Trifle
- Assorted Squares and Cookies

Buffet is served with your choice of Beverage – Coffee, Tea, Decaf, Soft Drink or Fruit Juice.
Reservations are for a maximum of 2 hours per table.

Regular Breakfast Menu only offered in Bogey’s Grillhouse from 7:00-10:00 am. Bogey’s Grillhouse closed after 10 am.
Lobby Bar reopens for Dining from 4 pm onwards.

For reservations, please call Michelle Melanson, F&B Manager at 905-309-2300 or 1-877-446-5746, x.7917 or

Plated Mother’s Day Dinner in Panorama Restaurant
Reservations taken from 5:00 pm to 9:00 pm
$46.95/adult, $23.50/child (10 yrs and under). Kids Menu also available.

Our Plated Feature Dinner Menu Includes:

Choice of Appetizer
Butternut Squash and Sweet Potato Soup, Pickled Yellow Carrots with Apple and Raisin Marmalade
Organic Greens, shaved Asparagus, roasted Red Peppers, pickled White Turnips, shaved Parmesan Cheese, Caramelized Shallot Vinaigrette
East Coast Smoked Salmon, Baby Spinach Bread Pudding, Fingerling Potato Chips, Sauce Choron

Choice of Entree
Wild caught Lake Erie Pickerel, Lyonnaise Potato, Sauce Gribiche
Free Range Chicken Supreme, caramelized Onion and Pearl Barley Pilaff, smoked Bacon and Sage Reduction
Ontario Beef Tenderloin, Gruyere Cheese Scalloped Potato, Red Wine Glace De Veau
Green Asparagus and Goat Cheese Risotto, Shallot Crisps, White Truffle Oil (Vegetarian Option)

Choice of Dessert
Strawberry Rhubarb Brulee Tart
Black Forest Cup with Marinated Cherries
Served with Coffee, Tea or Decaf

For reservations, please call Michelle Melanson, F&B Manager at 905-309-2300 or 1-877-446-5746, x.7917 or