2017 banquet menu - omni hotels & resorts · pdf file2017 banquet menu. banquet &...
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BANQUET & EVENT MENUSThe Omni King Edward offers a stylish and prestigious setting for elegant business
gatherings and celebrations of all sizes. Featuring more than 27,000 square feet of
flexible event space, the hotel stands ready to host your occasion in a rich historical
atmosphere. Our contemporary new guestrooms pay homage to a proud history as
Toronto’s first luxury hotel. All of our 301 oversized guestrooms and suites combine
regal elegance and comfort
BREAKFAST
CO N T I N E N TA L | $ 2 8 P E R G U E S T
Freshly squeezed orange and grapefruit juice
Selection of freshly baked muffins, danish, croissants and a variety of toast breads
Sliced seasonal fruits and yogurt
Individual dry cereals and granola
Assorted fruit preserves and butter
T H E V I C TO R I A N | $ 3 4 P E R G U E S T
Freshly squeezed orange and grapefruit juice
Choice of eggs: free range scrambled eggs with chives, scrambled egg whites with roasted vegetables or over medium eggs
Choice of two meats: bacon, pork breakfast sausages, chicken sausage patty or honey ham
Heirloom potato hash – sweet potato, yukon and purple potato
Sliced seasonal fruits
Fresh bread basket – rye, sour dough, whole wheat, white, multi-grain, gluten free, english muffins
Assorted fruit preserves and butter
A RT O F B R E A K FAS T * | $ 4 0 P E R G U E S T
Freshly squeezed orange and grapefruit juice
House made vegetable and fruit juices, fruit smoothies
Array of fresh sliced fruits
Selection of muffins, danish, croissants and a variety of toast breads
Granola parfait station with Activia probiotic yogurt, house made granola, dried fruits, nuts & seeds
Individual dry cereals
Steel cut oatmeal with preserved fruit compote
Wild blueberry pancakes with warm maple syrup
Cinnamon dusted brioche French toast with apple compote
Pork sausage and applewood smoked bacon
Chef attended freshly prepared omelet station with cage-free eggs
Toppings: smoked salmon, ham, mushrooms, onions, tomato, cheddar cheese, bell peppers, asparagus
YOUR CHOICE OF ONE EGG OPTION BELOW –
Eggs benedict (Canadian back bacon)
Eggs florentine (spinach)
Eggs princess (smoked salmon with asparagus)
Chef attendant charge for omelet station additional $150 charge
B U F F E T *
All menus include freshly brewed coffee, decaffeinated coffee, and a selection of teas.
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
*Breakfasts are based on 60 minutes of continuous service. All hot buffets require a minimum of 15 people. Groups less than this number will be charged a surcharge of $150.00 additional to menu price.
BREAKFAST
M O R N I N G G LO RY | $ 3 4 P E R G U E S T
Build your own parfait
Home made granola, Greek yogurt, berries, sundried fruits, nuts and seeds
Sliced energy fruits, mango, kiwi, banana, pineapple
Fresh vegetable juices, beetroot and apple, carrot and kale
Detox waters: cucumber, lemon, mint, strawberry, lime
Whole grain breads and gluten free breads served with almond butter
Steel cut oatmeal with cinnamon
Egg white roulade with spinach, asparagus, tomato and chives
T H E B R I T I S H G R A N D S L A M | $ 3 5 P E R G U E S T
Freshly squeezed orange and grapefruit juice
Sliced seasonal fruit
The bakery basket: English muffins, toast breads
Oatmeal pudding
Scrambled eggs
Streaky bacon, banger sausages
Sauteed mushrooms, grilled tomatoes, hash browns, baked beans
British condiments, HP sauce, worcestershire, ketchup
T H E G R E AT C A N A D I A N B R E A K FAS T $ 3 6 P E R G U E S T
Freshly squeezed orange juice, grapefruit juice and Ontario apple juice
Artisanal breads with Niagara fruit preserves
Homemade assorted muffins and cinnamon twists
Seasonal sliced fruits and yogurt
Locally made sausage and maple smoked bacon
Free range scrambled eggs with chives
P.E.I. Potato hash with caramelized onions
Blueberry pancakes with warm Quebec maple syrup
Oatmeal pudding
B R E A K FAS T SA N DW I C H E S | $ 9 6 P E R D OZ E N
Smoked salmon bagel with avocado, hard boiled egg, cream cheese, and sprouts
Fried egg, peameal bacon, gruyère cheese on an English muffin
Southwestern tortilla wrap served with tomato salsa *contains ham
BLT sandwich on multigrain bread
B U F F E T *
All menus include freshly brewed coffee, decaffeinated coffee, and a selection of teas.
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
*Breakfasts are based on 60 minutes of continuous service. All hot buffets require a minimum of 15 people. Groups less than this number will be charged a surcharge of $150.00 additional to menu price.
S T E E L C U T OAT M E A L | $ 8 P E R G U E S T
Seasonal fruit compote and brown sugar
I N D I V I D UA L F R U I T YO G U RT S | $ 5 P E R G U E S T
B OX E D C E R E A L W I T H M I L K | $ 5 P E R G U E S T
Special K, Raisin Bran, Rice Krispies, All Bran
G R A N O L A YO G U RT PA R FA I T | $ 9 P E R G U E S T
BA K E RY BAS K E T | $ 8 P E R G U E S T
Croissants, danish and muffins served with fruit preserves and butter (2 pieces)
S C R A M B L E D EG G W H I T E S | $ 1 1 P E R G U E S T
Roasted seasonal vegetables
BAG E L S W I T H W H I P P E D C R E A M C H E E S E $ 8 P E R G U E S T
BAG E L S W I T H S M O K E D SA L M O N $ 1 4 P E R G U E S T
Lemon and dill cream cheese and capers
C H O I C E O F O N E | $ 1 2 P E R P I EC E
Egg benedict with peameal bacon and hollandaise sauce
Eggs florentine
Eggs princess with smoked salmon & asparagus
F R E S H F R U I T S K E W E R S W I T H H O N E Y YO G U RT D I P | $ 8 P E R P E R S O N
B U T T E R M I L K PA N C A K E S | $ 1 0 P E R P E R S O N
Wild blueberries and honey butter
BREAKFASTA L A C A R T E
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
B U T L E R PAS S E D B R E A K FAS T H O R S D ’O E U V R E S | $ 6 0 P E R D OZ E N
Mini croque monsieur with ham and gruyère
Strawberry short stack with citrus Greek yogurt
Granola parfait verrine
Southwestern breakfast wrap with charred corn and ham
Canadian smoked salmon scone with lemon dill crème fraîche
Bacon cheddar pig tails
Scotch eggs with brown sauce
Fruit skewer with honey and lemon balm yogurt
Strawberry, lime and chili eye opener
C H E F AT T E N D E D O M E L E T S TAT I O N $ 1 5 P E R G U E S T
Cage-free eggs
TOPPINGS
Smoked salmon, ham, mushrooms, onions, tomato, cheddar cheese, broccoli, asparagus
G R I D D L E S TAT I O N | $ 1 5 P E R G U E S T
Ham and brie stuffed French toast
Buttermilk pancakes, Ontario maple syrup
BREAKFASTH O R D ' O E U V R E S
S TAT I O N S *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change *Chef attendant charge for Action Stations additional $150 charge
A TAS T E O F “ T H E B E S T B R U N C H I N T H E C I T Y ” $ 6 5 P E R G U E S T
Freshly squeezed orange and grapefruit juice
From the bakery: muffins, danish and croissants, artisan breads
Sliced seasonal fruits
Eggs benedict (Canadian back bacon)
Wild blueberry pancakes with warm maple syrup
Cage free scrambled eggs with bacon, sausage and home fried potatoes
Assorted mini bagels with smoked salmon, whipped cream cheese, capers and onions
New potato salad with chopped dill
Greek salad with feta and kalamata olives
Basil scented tomatoes with bocconcini cheese
Mesclun greens with sherry vinaigrette
Seared Atlantic salmon with mango citrus slaw
Chicken marsala with wild mushrooms
Penne with light tomato cream, sundried tomatoes, artichokes, olives and goat cheese
Seasonal vegetables
Vanilla speckled crème brulée
Chocolate espresso mousse
Fresh fruit crumble
Array of French pastries
A L A C A RT E B R U N C H E N H A N C E M E N T S
TRADITIONAL BEEF WELLINGTON | $350
Foie gras red wine jus. Serves 20
GARLIC AND ROSEMARY ROASTED LEG OF LAMB | $245
Homemade mint jelly. Serves 20
MAPLE AND MUSTARD GLAZED WHOLE HAM | $120
Serves 30
MOROCCAN SPICED TAGINE | $5 PER GUEST
Couscous pilaf and crispy falafel
SEAFOOD BOUILLABAISSE | $7 PER GUEST
With rouille
CHEESE BLINTZES | $60 PER DOZEN
Sour cream and fruit compote
BREAKFAST
B R U N C H *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
All menus include freshly brewed coffee, decaffeinated coffee, and a selection of teas.
*Minimum of 50 people required.
C H O O S E 2 F R O M T H E F O L LOW I N G | $ 1 4 P E R G U E S T C H O O S E 3 F R O M T H E F O L LOW I N G | $ 1 8 P E R G U E S T
C R E AT E YO U R O W N B R E A K *
SWEET
Lemon tartlets
Brownies & blondies
Fresh fruit bands
Scones with strawberry jam and sweet whipped butter
Selection of white chocolate macadamia, oatmeal raisin and chocolate chip cookies
Assorted house baked biscotti
Assorted tartlets and squares
Chocolate and vanilla profiteroles
Tea loaves & pound cakes
Carrot vegan cookie bites
SAVOURY
Quiche – roasted vegetables and goat cheese
Quiche - caramelized onions, smoked bacon and gruyère
Warm potato chips with dips
Tortilla chips with dips
Pretzels and popcorn
Samosas with mango chutney
Sausage rolls with branston pickle
Vegetable spring rolls with chili plum sauce
Bagel chips with chive cream cheese
FRESH
Assorted whole fruits
Fruit skewers with yogurt dip
Crudité with dips
Granola bars & trail mix
Hummus, sundried tomato hummus, spicy roasted chick peas with flat breads
Edamame with chili salt
House made fruit and vegetable juices
Seasonal sliced fruits and berries
Caprese skewers
BREAKSAll menus include freshly brewed coffee, decaffeinated coffee and a selection of teas.
18% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change *Breaks are based on 15 - 30 minutes of continuous service.
A L A C A R T E B E V E R AG E S
BREAKS
18% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
F R U I T S M O OT H I E S | $ 4 0 P E R P I TC H E R
Choose 2 of the following flavours banana, strawberry, blueberry, forest berries, or peach. Serves 8 glasses per pitcher
TO M ATO, A P P L E , C R A N B E R RY O R P I N E A P P L E J U I C E | $ 3 5 P E R P I TC H E R
Serves 8 glasses per pitcher
F R E S H LY S Q U E E Z E D O R A N G E O R G R A P E F R U I T J U I C E | $ 4 0 P E R P I TC H E R
Serves 8 glasses per pitcher
AS S O RT E D S O F T D R I N K S | $ 6 P E R G U E S T
SA N P E L L EG R I N O, E V I A N O R P E R R I E R WAT E R S | $ 6 P E R B OT T L E
AS S O RT E D B OT T L E D F R U I T J U I C E S $ 6 P E R B OT T L E
CO F F E E , D EC A F F E I N AT E D O R S E L EC T I O N O F P R E M I U M T E AS | $ 5 0 P E R T H E R M O S
Serves 10 cups per thermos
CO F F E E , D EC A F F E I N AT E D O R S E L EC T I O N O F P R E M I U M T E AS | $ 1 0 0 P E R GA L LO N
Serves 20 cups per gallon
I C E D T E A W I T H L E M O N | $ 3 0 P E R P I TC H E R
Serves 5 glasses per pitcher
F R E S H L E M O N A D E | $ 3 0 P E R P I TC H E R
Serves 5 glasses per pitcher
F R U I T P U N C H | $ 9 5 P E R GA L LO N
Serves 25 cups per gallon
F R E S H LY S Q U E E Z E D V EG E TA B L E A N D F R U I T J U I C E B L E N D S I N D I V I D UA L 8 OZ B OT T L E S $ 7 P E R B OT T L E
Beet, ginger & apple
Kale, apple & passionfruit
Mango, orange, carrot & ginger
F R U I T E N H A N C E D O N TA R I O M A P L E WAT E R S “ F I LT E R E D BY N AT U R E ”, 1 0 OZ . B OT T L E S $ 8 P E R B OT T L E
Blueberry, strawberry, cranberry, simply maple
T H E M E D
BREAKS
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
A F T E R N O O N T E A | $ 2 2 P E R G U E S T
Classic cream scones with devon cream and strawberry preserves
Finger sandwiches
Tea pastries
Tea/coffee
R E J U V E N AT E | $ 1 8 P E R G U E S T
Fresh vegetable juices
Seasonal fruit skewers
Energy bars
Crudite vegetables
Energy waters
CO O K I E JA R | $ 1 8 P E R G U E S T
White chocolate macadamia & oatmeal raisin cookies
Chocolate chip cookie sandwiches
Carrot vegan cookie bites
Coffee, tea, milk
G R E AT C A N A D I A N | $ 1 8 P E R G U E S T
Maple sugar shack tarts
Nanaimo bars
Mini doughnuts
Coffee/tea
S P O RT S TA I LGAT E | $ 2 4 P E R G U E S T
Mini all-beef hot dogs
Warm potato chips
Pulled pork sliders
Beer nuts
Soft drinks, sparkling lemonade
F R U I T M A R K E T O R C H A R D | $ 1 8 P E R G U E S T
Whole fruits
Fruit bands
Fruit smoothies
Dried fruits
Bottled fruit juices
C H O CO L AT E B R E A K | $ 2 0 P E R G U E S T
Chocolate bark
Chocolate dipped dried fruits
Pain au chocolat
Brownies
Hot chocolate, coffee and tea
S H A D E S O F G R E E N | $ 1 8 P E R G U E S T
Edamame
Green crudité with green goddess dressing
Lime curd tartlets
Cucumber mint water
Hot or iced green tea
A L A C A R T E
BREAKS
AS S O RT E D F R E N C H PAS T R I E S $ 5 2 P E R D OZ E N
F R E S H LY BA K E D CO O K I E S | $ 5 0 P E R D OZ E N
Cranberry oatmeal
Chocolate chip
Macadamia white chocolate
Double chocolate
B R OW N I E S A N D B LO N D I E S | $ 5 4 P E R D OZ E N
C L AS S I C C R E A M S CO N E S | $ 6 0 P E R D OZ E N
Devon cream and strawberry preserves
I N D I V I D UA L G R A N O L A BA R S | $ 4 E AC H
Cranberry
Raisin
Honey almond
Apple cinnamon
I C E C R E A M BA R S | $ 7 E AC H
M I N I I C E C R E A M C U P S | $ 5 E AC H
F R E S H C U T F R U I T | $ 9 P E R G U E S T
Minted orange yogurt dip
W H O L E S E AS O N A L F R E S H F R U I T $ 4 P E R G U E S T
I N D I V I D UA L AS S O RT E D T E A LOAV E S $ 6 P E R G U E S T
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
N O RT H O F T H E B O R D E R TA I LGAT E $ 5 4 P E R G U E S T
Beef and barley soup
Crisp cabbage and apple slaw
Classic caesar salad with shaved parmesan and bacon
Northern style potato salad with green onions, egg and pommery mustard dressing
Maple glazed salmon fillet
Slow roasted honey lager chicken
Pierogi with caramelized onions and sour cream
Grilled vegetables
Niagara ice wine macerated fruits
Mennonite apple streusel cake
AS I A N | $ 5 4 P E R G U E S T
Tom yum soup with shrimp
Thai mango salad with bean sprouts and sweet chili dressing
Vegetable and toasted sesame noodle salad
Crisp romaine salad with oranges, almonds and red onion
Crisp tempura fish with Asian greens and shiitake mushrooms
Lemongrass seared chicken, prawn crackers
Fresh vegetable fried rice
House baked almond cookies
Fresh fruit salad with lychees
I TA L I A N | $ 5 4 P E R G U E S T
Vegetable minestrone with orzo pasta
Arugula, radicchio and fennel in a balsamic vinaigrette
Marinated tomato and bocconcini salad
Antipasto selection with cured meats, roasted vegetables and marinated olives
Seared cod on tomato artichoke ragout
Chicken cacclatore with woodland mushrooms
Penne al forno with leeks, butternut squash and sage cream
Fresh orange salad with limoncello zabaglione
Biscotti
B U F F E T *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
All lunches include coffee and tea.
LUNCH
*All buffets require a minimum of 18 people. Groups less than this number will be charged a surcharge of $150.00 additional to menu price.
D E L I B U F F E T | $ 5 4 P E R G U E S T
Chicken noodle soup
Creamy macaroni salad
Vinaigrette coleslaw and potato salad
Assorted pickle and crudité platter
Selection of deli sandwiches
Smoked salmon on a pumpernickel bagel with cream cheese, capers and red onions
“Reuben” smoked meat with sauerkraut and gruyère cheese on marble rye
Picnic egg salad with radish and celery on multigrain
Roasted vegetable and arugula sandwich with ontario goat cheese on a focaccia bun
Smoked turkey with pepper relish, tomato and sprouts on an onion pletzle
Horseradish and assorted mustards
New York style cheesecake with blueberry compote
Fresh fruit salad
V EG E TA R I A N | $ 5 2 P E R G U E S T
Indian lentil soup with fresh coriander
Beet salad with apples and fresh dill
Prairie grain salad with dried fruits
Bitter greens with roasted pears and toasted walnuts
Oven roasted vegetables
Vegetable whole wheat wraps
Silken tofu with sauté of greens
Orecchiette with fresh herbs, mushrooms and kale
Eggplant parcels with spiced vegetable tagine and chickpeas
Rapini, asparagus and blistered tomatoes with soft poached eggs
Orange olive oil cake with honeyed greek yogurt
Fresh fruit crumble with granola streusel
P R OT E I N S A N D G R E E N S | $ 5 5 P E R G U E S T
Mesclun mix and romaine leaves
Seasonal array of salad enhancements
Variety of 3 salad dressings
Lemon and rosemary grilled chicken with blistered tomatoes
Mustard glazed salmon with charred lemons
Soy lacquered tofu with sesame scallions
Sliced melons with lime syrup
LUNCH
B U F F E T *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
All lunches include coffee and tea.
*All Buffets require a minimum of 18 people. Groups less than this number will be charged a surcharge of $150.00 additional to menu price.
S O U P S
Maritime seafood chowder
Thai lemongrass and coconut soup with chicken and bok choy
Kale, potato and chorizo soup
Leek & potato soup with crisp fried onions and garlic croutons
Spice roasted butternut squash soup with roasted pumpkin seeds
Wild mushroom broth with fresh herbs and barley
Creamy tomato bisque with basil pesto
Asparagus soup with citrus crème fraîche
Tom yum soup with shrimp
SA L A D S
Bitter greens with roasted pears, walnuts, blue cheese and sherry vinaigrette
Classic Caesar salad with sourdough croutons and bacon
Field greens with shaved heirloom carrots, raisins, almonds and curried buttermilk dressing
Panzanella with baby arugula
Mesclun greens with vegetable ribbons and spanish sherry vinaigrette
House cured salmon, fennel, cucumber and dill salad, mustard sauce
LUNCH
A L A C A R T E
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
All Lunches are served with assorted bread rolls and coffee, decaffeinated coffee & selection of teas. Entree prices are based on 3 course lunch menu. Please select one appetizer and one dessert from lists below. All meals are French served.
E N T R É E S
PAN SEARED 8 OZ AAA NEW YORK STEAK
$63 PER GUEST
Sautéed mushrooms, bourbon peppercorn sauce
LEMON AND HERB CRUSTED FILLET OF SALMON
$54 PER GUEST
Horseradish scented cream sauce
CRISPY COD | $52 PER GUEST
Artichoke barigoule, capers and basil
SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST
$54 PER GUEST
Tomato fondue
BUTTERMILK FRIED CHICKEN | $52 PER GUEST
Maple mustard drizzle
CUMIN AND LIME MARINATED CHICKEN SUPREME
$52 PER GUEST
With mango cilantro glaze and pico di gallo
PESTO CRUSTED CHICKEN SUPREME | $54 PER GUEST
Blistered vine tomatoes
MUSHROOM BACCI IN A ROAST GARLIC CREAM
$49 PER GUEST
Spinach and wild mushrooms
D E S S E RT S
New York cheesecake, fresh berries
Lemon buttermilk panna cotta, blueberries
Ontario apple crumble tart, brown butter crème anglaise
Fresh fruit salad, passion fruit syrup
Flourless chocolate cake, dulce de leche
LUNCH
A L A C A R T E
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
All Lunches are served with Assorted bread rolls and Coffee, Decaffeinated Coffee & Selection of Teas. Entree prices are based on 3 course lunch menu. All meals are French served.
CO L D C A N A P É S | $ 5 5 P E R D OZ E N
Thai rice paper rolls with shrimp
Peppered beef carpaccio with arugula, parmesan and roasted garlic aioli
Canadian smoked salmon blini with sour cream and chives
Peking duck roll with hoisin sauce
Herbed goat cheese beggar’s purse (v)
Spicy smoked chicken and mango rice paper roll
Soy glazed sweet potato and aubergine maki roll (v)
Skewered cherry tomato caprese (v)
California roll
D E LU X E CO L D C A N A P É S
EAST COAST LOBSTER SALAD ROLL | $76 PER DOZEN
RARE SEARED AHI TUNA | $70 PER DOZEN
Scallion ginger vinaigrette
EGGPLANT & RATATOUILLE BLOSSOM | $63 PER DOZEN
Basil pesto
MARINATED SHRIMP SKEWER | $63 PER DOZEN
Smoked salmon and salmon roe
E N H A N C E M E N T S TAT I O N S
CANADIAN AND EUROPEAN CHEESE SELECTION
$16 PER GUEST
Seedless grapes, walnut raisin bread and English crackers
CRISP GARDEN VEGETABLES | $9 PER GUEST
Onion & herb and blue cheese dips
MEDITERRANEAN DIPS AND CRISPS | $9 PER GUEST
Hummus, babaghanoush, sour cream and caramelized onion dip, sweet potato and jalapeno dip with warm potato chips, French sticks and pita
RECEPTION
C A N A P É S
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
(V) denotes vegetarian option.
*Minimum of 3 dozen required for each selection.
H OT C A N A P É S | $ 5 5 P E R D OZ E N
Chorizo sausage empanada with basque tomato sauce
Petit Maryland crab cake with herb remoulade
Mini quiche with goat cheese and wilted leeks
Hawaiian coconut shrimp with pineapple rum chutney
Southern fried chicken on a stick with peach pepper jelly
Northern woods mushroom risotto cakes
Duckling turnover with green peppercorn
Spicy vegetarian samosa with tamarind sauce (v)
Tiger shrimp tempura with wasabi mayonnaise
Mediterranean vegetable and goat cheese tart (v)
Margherita arancini with arrabiata dip (v)
Wild mushrooms and gruyère in a herb tartlet (v)
Maple candied salmon skewer
Vegan corn and lentil croquette (v)
D E LU X E H OT C A N A P É S | $ 6 5 P E R D OZ E N
House made beef sliders with bread and butter pickles, cheddar and tomato
Mini cheddar and gruyère grilled cheese with confit tomato
Crispy fish and chips with confit lemon and tartar sauce
Pulled pork slider with bourbon bbq sauce and Carolina slaw
Mini reuben with Montreal smoked meat and sauerkraut
Chicken blt with chipotle mayo
Mini steamed buns with duck
Honey mustard glazed lamb chops | $70 per dozen
BA R S N AC K S
Ravier of Almonds | $20 per ravier
Ravier of Cashews | $20 per ravier
Ravier of Pistachios | $20 per ravier
Ravier of Mixed Nuts | $20 per ravier
Ravier of Potato Chips or Popcorn | $15 per ravier
Ravier of Pretzels | $15 per ravier
RECEPTION
C A N A P É S
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
(V) denotes vegetarian option.
*Minimum of 3 dozen required for each selection.
I TA L I A N S TAT I O N | $ 3 4 P E R G U E S T
Antipasto selection
Marinated vegetables, Italian meats and crisp breads
Caprese salad
Thin crust gourmet pizzas
Mushroom bacci with arugula and roasted garlic cream sauce
S E A F O O D S TAT I O N | $ 4 3 P E R G U E S T
Smoked Atlantic salmon with condiments
Marinated jumbo shrimp with dipping sauces 2 Pieces per person
Poached salmon with mustard dill sauce
Spanish seafood paella
Panko crusted crab cakes with vegetable slaw
T H E T R I E D A N D T R U E | $ 3 4 P E R G U E S T
Country pâté with pickled vegetables
Garden vegetable crudite with two dips
Assorted imported and local cheeses, crusty breads, figs and grapes
R AW BA R | $ 4 7 P E R G U E S T
Seared tuna on sushi rice with ginger scallion vinaigrette
Beef carpaccio with shaved parmesan and crisp baguette
Cured gravlax with mustard dill sauce
Shucked oysters, 2 pieces per person
JA PA N E S E S U S H I | $ 7 0 P E R D OZ E N
Pickled ginger, wasabi and soya sauce
RECEPTIONR E C E P T I O N S TAT I O N S *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
*Minimum of 40 people required per station. Stations are based on 30 - 60 minutes of continuous service.
RECEPTIONR E C E P T I O N S TAT I O N S *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
C A N A D I A N OYS T E R S | $ 5 P E R P I EC E
Cocktail sauce, shallot, chili vinegar and lemon wraps
W H O L E P U F F PAS T RY W R A P P E D B R I E | $ 2 5 0 SERVES 40
Dried fruit chutney and crisp breads
M AS H E D P OTATO M A RT I N I | $ 1 5 P E R G U E S T
With chives, mushrooms, shredded cheddar cheese, bacon, onion crisps, torn chicken, sundried tomato
SAVO U RY C R E P E S TAT I O N * † | $ 1 6 P E R P E R S O N CHOOSE ONE OF THE FOLLOWING:
Black forest ham, gruyère cheese
Wild mushroom sauté, herb mascarpone
Grilled chicken, spinach, feta
*Minimum of 40 people required per station. Stations are based on 30 - 60 minutes of continuous service.†Labour charge of $150.00 for chef attendant.
RECEPTION
AC T I O N S TAT I O N S *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
OV E N R OAS T E D H I P O F B E E F | $ 1 2 0 0 SERVES 80-90
Grain mustard, horseradish and brioche buns
C R I S PY R OAS T E D P O R C H E T TA | $ 5 4 0 SERVES 50
Served with salsa verde and warm rosemary focaccia rolls
T H E K I N G ’ S C L AS S I C B E E F W E L L I N GTO N $ 3 5 0 SERVES 20
Red wine jus
S LOW R OAS T E D F R E E R A N G E T U R K E Y | $ 3 5 0 SERVES 30
Cranberry apple relish and natural jus
GA R L I C & R O S E M A RY R OAS T E D L EG O F L A M B $ 2 4 5 SERVES 20
With house made mint sauce
S LOW R OAS T E D P R I M E R I B O F B E E F | $ 6 2 0 SERVES 50-60
Yorkshire pudding and pan juices
SA L M O N CO U L I B I AC | $ 2 5 0 SERVES 25
With mustard dill sauce
P E P P E R B E R RY R U B B E D W H O L E B E E F S T R I P LO I N | $ 5 0 0 SERVES 40
With crisp onion rings and bearnaise suace
N O RT H E R N WO O D S M U S H R O O M R I S OT TO $ 1 5 P E R G U E S T
With shaved Padano parmesan cheese
S E A R E D T U N A LO I N | $ 1 7 P E R G U E S T
With oriental vegetable slaw and wasabi mayonnaise
S O F T P O L E N TA W I T H WO O D L A N D M U S H R O O M S | $ 1 4 P E R G U E S T
Italian sausage and blistered vine cherry tomatoes
*Labour charge of $150.00 per chef is applied to all action stations.
RECEPTIOND E S S E R T S *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
*Sweet tables are based on 30 - 60 minutes of continuous service. †Attendant labour charge of $150.
WA R M T E M P TAT I O N S † | 1 8 P E R G U E S T
Minimum of 50 people.
SELECT ONE OF THE FOLLOWING:
Crêpe suzette flambé served with vanilla ice cream
Warm apple cinnamon fritters with vanilla crème anglaise
Banana beignets flambéed in coconut rum syrup
Belgian waffles with crème chantilly, chocolate sauce and fruit compote
SW E E T F I N A L E | 2 0 P E R G U E S T
Minimum of 75 people.
Array of 3 cakes
Creme brulèe
French pastries
Chocolate espresso mousse
Lemon meringue tartlets
Fresh fruit salad with passion fruit syrup
D E S S E RT E N H A N C E M E N T S
Minimum order of 3 dozen required for each enhancement item.
Array of cupcakes | $72 per dozen
Strawberry shortcake scones | $56 per dozen
Assorted squares and brownies | $54 per dozen
Chocolate dipped strawberries | $52 per dozen
Cheesecake lolly pops | $54 per dozen
Chocolate molten truffle tartlets | $56 per dozen
Individual crème brulèe | $56 per dozen
Vanilla cream filled profiteroles | $52 per dozen
SW E E T C R E P E S TAT I O N † | 1 6 P E R G U E S T
Griddled and custom filled
Grand marnier strawberries with chantilly cream
Caramelized apple, toasted walnuts, maple cream
DINNER
A L A C A R T E *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
All dinners include a selection of sourdough, multigrain and dark rye rolls with butter, freshly brewed coffee, decaffeinated coffee and a selection of teas. All chef’s creation dinners are French served. Dinner entrées are served with roasted potatoes and seasonal vegetables.
A P P E T I Z E R S A N D SA L A D S
Roasted vegetable tower with herb marinated goat cheese | $18 per guest
The king’s crab cake with atlantic smoked salmon and dill mustard drizzle | $20 per guest
Grilled shrimp martini with chipotle mayonnaise and tropical fruit salsa | $18 per guest
Traditional caesar salad with sourdough croutons, grated parmesan and classic dressing | $15 per guest
Frisée, endive, radicchio, spinach and boston salad with flame roasted peppers and spanish sherry vinaigrette | $16 per guest
Tender spinach and frisée salad with carrot strands, mushrooms and bacon in country dressing | $16 per guest
California organic greens with sundried tomatoes and toasted pumpkin seeds in a basil balsamic vinaigrette $16 per guest
S O U P S
Creamless wild ontario woodland mushroom soup, truffle crème fraîche & snipped chives | $14 per guest
Lightly curried butternut squash soup spiked with coriander yogurt | $14 per guest
Yukon gold potato and leek soup with chive crème fraîche $14 per guest
Lobster minestrone with pesto drizzle | $16 per guest
Cauliflower and aged Canadian cheddar soup $14 per guest
Roasted tomato and fennel soup with orzo and arugula oil $14 per guest
Rosemary roasted parsnip and pear soup with stilton cheese foam | $15 per guest
*On-site choice of two entrées only, add $10.00 per person. Four course dinner required for on-site selection. For groups less than 15 people, a surcharge of $8 per meal per person will be added.
A L A C A R T E *
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
E N T R É E CO U R S E
Duo of Alberta beef tenderloin and jumbo garlic shrimp with a barolo red wine reduction | $62 per guest
Pan seared filet of beef with a herb and gruyère crust and barolo reduction | $58 per guest
Sundried tomato crusted rack of lamb with rosemary jus $60 per guest
Pan seared supreme of chicken with sauteed leek and mushrooms on a pommery mustard sauce $46 per guest
Pan seared 10 oz. New York steak with bourbon and tri-peppercorn sauce | $54 per guest
Lemon crusted fillet of Atlantic salmon with champagne beurre blanc | $50 per guest
Seared halibut with shaved fennel, tomato confit and salsa verde | Market price
D U O E N T R É E S | $ 6 4 P E R G U E S T CHOICE OF 2 FOR YOUR CUSTOM DUO ENTREES
Pan seared filet of beef with woodland mushrooms
Oven roasted filet of salmon with shaved fennel and tomatoes in a dill beurre blanc
Riesling marinated supreme of chicken with bacon and caramelized shallots
Skewered jumbo shrimp and diver scallop in a lemon garlic butter
V EG E TA R I A N E N T R É E S | $ 4 6 P E R G U E S T (V) DENOTES SUITABLE AS VEGAN ENTRÉE
Mediterranean quinoa pilaf, sauté of vegetables and tahini crème fraîche (v)
Soy lacquered tofu, steamed Asian greens carrot ginger emulsion (v)
House made falafel cakelette, sauté of crisp apple, chick pea and radicchio, tomato shallot vinaigrette (v)
Porcini crusted beet fillet, leek fondue, kale, depuy lentils and vegetable sauté
Northern woods mushroom and goat cheese tart, arugula pesto sauce and pickled fennel salad
Baked vegetable strudel with molten goat cheese and smoked tomato sauce
DINNER
*On-site choice of two entrées only, add $10.00 per person. Four course dinner required for on-site selection. For groups less than 15 people, a surcharge of $8 per meal per person will be added.
All dinners include a selection of sourdough, multigrain and dark rye rolls with butter, freshly brewed coffee, decaffeinated coffee and a selection of teas. All chef’s creation dinners are French served. Dinner entrées are served with roasted potatoes and seasonal vegetables.
PAS S I O N F R U I T M O U S S E | $ 1 6 P E R G U E S T
White chocolate cup swirled with passion fruit coulis
C A R A M E L I Z E D BA N A N A A N D CO CO N U T C R E A M P I E | $ 1 7 P E R G U E S T
With dulce de leche
T I R A M I S U A N D C H O CO L AT E E S P R E S S O M O U S S E | $ 1 8 P E R G U E S T
Bittersweet chocolate cup
T H E K I N G ’ S A RT I SA N A L G OAT C H E E S EC A K E $ 1 6 P E R G U E S T
Rosemary and pepper poached bosc pear
L E M O N B R Û L É E TA RT | $ 1 6 P E R G U E S T
Blueberry compote
H A Z E L N U T A N D DA R K C H O CO L AT E M O U S S E C A K E L E T | $ 1 8 P E R G U E S T
Orange caramel brush and vanilla speckled anglaise
F LO U R L E S S C H O CO L AT E C A K E $ 1 7 P E R G U E S T
Kirsch soaked cherries and Tahitian vanilla cream
M I X E D B E R RY TA RT W I T H L E M O N C H A N T I L LY $ 1 6 P E R G U E S T
Honey ginger sabayon
A D EC A D E N T TAS T I N G T R I O P L AT E $ 2 2 P E R G U E S T
Specially created from our Pastry Kitchen
DINNERP L AT E D D E S S E R T S
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
TO R O N TO ’ S EC L EC T I C C U I S I N E $ 9 5 P E R G U E S T
Basket of garden fresh vegetables with two dips
Grilled asparagus salad, orange roasted carrots with caraway and balsamic dressing
Wild rice salad with corn, leeks and cranberries
Sliced tomatoes with fresh arugula and extra virgin olive oil
Marinated mushroom salad with artichoke and fennel
Heirloom beets with dill and granny smith apples
Tender salad greens with sherry vinaigrette
Kensington market sausages and cold cuts
Canadian smoked salmon with horseradish cream and traditional garnishes
Slow roasted striploin of beef with yorkshire pudding
Outback spiced chicken on succotash
Seafood paella with mussels, shrimp, calamari and chorizo
Soy lacquered salmon with mango citrus slaw
Bacci pasta with wild mushrooms and baby spinach in roasted garlic cream sauce
Seasonal vegetables
Rosemary roasted fingerling potatoes
SW E E T F I N A L E
Chef’s selection of 3 cakes
Fruit salad
Crème brûlée
French pastry selection
Selection of imported cheese and biscuits
Coffee, decaffeinated coffee and tea
B U F F E T
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
DINNER
*Minimum of 100 guests required for buffet.
S PA R K L I N G W I N E /C H A M PAG N E
Dom Perignon | $449 per bottle
Veuve Cliquot Brut | $149 per bottle
Moet Chandon Brut | $139 per bottle
Catherine Cuvee Brut Rose | $89 per bottle
Villa Sandi Prosecco | $49 per bottle
SAU V I G N O N B L A N C
Ant Moore, New Zealand | $63 per bottle
Kim Crawford, New Zealand | $79 per bottle
C H A R D O N N AY
Laurent Miguel White, France | $51 per bottle
Reif Estates, Ontario | $51 per bottle
Tawse, Ontario | $65 per bottle
Raymond, California | $54 per bottle
P I N OT G R I G I O
Canyon Road, California | $51 per bottle
Campanile, Italy | $55 per bottle
Masi Masianco, Italy | $63 per bottle
BEVERAGESW H I T E W I N E L I S T
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
P I N OT N O I R
Fess Parker, California | $69 per bottle
M E R LOT
Canyon Road, California | $51 per bottle
Seven Peaks, California | $69 per bottle
C A B E R N E T SAU V I G N O N
Laurent Miguel Red, France | $51 per bottle
Reif Estates, Ontario | $51 per bottle
Foreign Affair, Ontario | $65 per bottle
Chateau St. Jean, California | $75 per bottle
S H I R A Z
Penfolds, Bin 2, Australia | $79 per bottle
F R E N C H - I TA L I A N - S PA N I S H
Torres Riaja, Spain| $58 per bottle
Chianti Ca del doge, Italy | $58 per bottle
BEVERAGESR E D W I N E L I S T
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change
H O S T BA R *
POPULAR DELUXE BRANDS | $10 PER DRINK
Stolichnaya Vodka
Beefeater Gin
Bacardi White Rum
Forty Creek Rye
Jack Daniel’s
J&B Scotch
SELECT PREMIUM BRANDS | $1 1 PER DRINK
Ketel One Vodka
Bombay Sapphire Gin
Havana Club 7yr. Rum
Crown Royal Rye
Bulleit Bourbon
Johnnie Walker Black Label Scotch
Glenlivet 12yr Single Malt Whiskey
Domestic Beer | $9 per drink
Premium/Imported Beer | $10 per drink
House Wine by glass | $10 per drink
Soft Drinks/Mineral Water/Juice | $6 per drink
Liqueurs (1 oz.) | $11 per drink
Cognac VS or Grand Marnier (1 oz.) | $19 per drink
ALCOHOLIC FRUIT PUNCH | $165 PER GALLON
Serves 20 people
NON-ALCOHOLIC FRUIT PUNCH | $95 PER GALLON
Serves 20 people
BEVERAGESB A R S E RV I C E S
19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change *Host beverages will be charged per drink consumed.
C AS H BA R *
POPULAR DELUXE BRANDS | $12 PER DRINK
Stolichnaya Vodka
Beefeater Gin
Bacardi White Rum
Forty Creek Rye
Jack Daniel’s
J&B Scotch
SELECT PREMIUM BRANDS | $13 PER DRINK
Ketel One Vodka
Bombay Sapphire Gin
Havana Club 7yr. Rum
Crown Royal Rye
Bulleit Bourbon
Johnnie Walker Black Label Scotch
Glenlivet 12yr Single Malt Whiskey
Domestic Beer | $11 per drink
Premium/Imported Beer | $12 per drink
House Wine by glass | $13 per drink
Soft Drinks/Mineral Water/Juice | $7 per drink
Liqueurs (1 oz.) | $15 per drink
Cognac VS or Grand Marnier (1 oz.) | $21 per drink
B E V E R AG E E N H A N C E M E N T S
SCOTCH BAR | $15 PER GUEST
Variety of 5 Scotch Whiskies with varying flavours & region aged from 10 – 12 years
SPECIALTY MARTINI BAR | $15 PER GUEST
Guaranteed minimum order is required
Cosmopolitan, dirty martini, chocolatini, traditional martini
SELECTION OF SIGNATURE COCKTAILS
$18 PER GUEST
Guaranteed minimum order is required.
Cocktail suggestions tailored to your event upon request.
BEVERAGESB A R S E RV I C E S
*Prices listed are inclusive of taxes and service charge19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change