a ÇÇk Ça k:k ÝÇ yÝ k Ýy x w Ça )Çak · 2020-02-26 · kÇ mk k¸k: ÝÇ Ã ) 9k Ý y aka 9...

15979 BOW BOTTOM TRAIL SE, CALGARY, AB403.476.1310

[email protected]

DINNER AND RECEPTIONSFOR PARTIES OF 32 AND UNDER

TSUU T’INABRIDAL SUITE

JOHN GLENN’SWOLF DEN

VERANDAV

ER

AN

DA

SENATORPATRICKBURNS

WILLIAMROPER

HULL

CHARLIEYUEN

GRAND SALON

KITCHEN

BAR

MAIN LEVEL

UPPER LEVEL

FRONT LAWN

Cocktails 35Banquet 30



FLOOR PLAN

• MINIMUM SPEND RATES VARY ACCORDING TO THE SEASON, TIME OF DAY AND DAY OF THE WEEK.PLEASE REFER TO THE PRICE CHART FOR BOOKING DETAILS.

• PRICES ARE EXCLUSIVE OF 20% FOOD & BEVERAGE SERVICE & SETUP CHARGE AND 5% GSTON MINIMUM SPEND OR ABOVE.

• ANY RENTALS, LINENS AND AV EQUIPMENT ARE ADDITIONAL.

• CLIENT IS RESPONSIBLE FOR THE SET UP OF ANY DECOR NOT PROVIDED BY THE BOWVALLEY RANCHE RESTAURANT.

• ACCESS FOR CLIENT SETUP IS AS FOLLOWS: AM BOOKING 9:00 AM/PM BOOKING 3:00 PM.

• PRICES AND MENUS ARE SUBJECT TO CHANGE WITHOUT NOTICE. MEAL INDICATORS FORENTRÉE SELECTIONS MUST BE PROVIDED BY THE CLIENT.

• A 60% DEPOSIT (CALCULATED ON THE MINIMUM SPEND) IS REQUIRED AT TIME OFBOOKING FOR SIDE ROOM RESERVATIONS.

• A 30% DEPOSIT (CALCULATED ON THE MINIMUM SPEND) IS REQUIRED AT TIME OFBOOKING FOR GRAND SALON/WHOLE HOUSE RESERVATIONS.

• ALL FOOD AND BEVERAGE IS PROVIDED BY THE RESTAURANT WITH THE EXCEPTION OFWEDDINGS CAKES. $3 CAKE CUTTING FEE PER PERSON APPLIES.

• A $500 RETAINER FEE WILL BE HELD WITH ANY CANCELLATIONS MADE AT ANY TIMEPRIOR TO 90 DAYS BEFORE THE EVENT.

• BOOKINGS OF 140 PEOPLE AND OVER REQUIRE A TENT RENTAL FEE AS PART OFTHEIR RAIN PAY. *CEREMONIES ONLY.

BOOKING INFORMATION

AUDIO-VISUAL COSTS

GUEST CAPACITY INFORMATION

CEREMONY SET-UP AND TEAR DOWN FEES SCREENS & PROJECTORS

(LAPTOP TO BE PROVIDED BY CLIENT)• LARGE SCREEN, PROJECTOR WITH

HDMI CORD | 70• LARGE SCREEN ONLY | 30

SOUND• WIRELESS MIC, SPEAKERS WITH AUX CORD

AND MIC STAND | 55• BOSE SPEAKER | 25

OTHER RENTAL ITEMS• LARGE PODIUM | 20

• CHARLIE’S MUSIC STAND | 10• EASEL | 12

• INCLUDES SET UP AND TEAR DOWN, WHITEFOLDING RESIN CHAIRS, CEREMONY

TABLE WITH WHITE TABLE CLOTH AND CUSHIONED CHAIR.

• BASE FEE $100 + $5 PER PERSON FEE.

• MORNING BOOKINGS: CEREMONIES MAY STARTAT 11:00 AM OR LATER.

• EVENING BOOKINGS: CEREMONIES MAY STARTAT 4:30 PM OR LATER.

WHOLE HOUSE

GRAND SALON & BACKYARD

WILLIAM ROPER HULL ROOM

SENATOR PATRICK BURNS ROOM

JOHN GLENN’S WOLF DEN

BACKYARD TENT

3,000 SQ. FT

32x48

18x22

18x21

13x16

COCKTAIL RECEPTION

200

150

35

35

SERVED MEAL

172

120

32

30

12

DIMENSIONS

PLEASE INQUIREPLEASE INQUIRE PLEASE INQUIRE

WHOLE HOUSE





BACKYARD TENT PLEASE INQUIRE PLEASE INQUIRE

$9,500

$7,500

$1,200

$1,000

$700

$19,000

$11,000

$3,100

$2,800

$1,000

$26,000

$16,000

$3,300

$3,100

$1,250

june 1st - december 31st

January 1st - may 31st

PLEASE INQUIRE

WHOLE HOUSE





BACKYARD TENT

$6,000

$3,500

$900

$800

$550

$15,000

$8,000

$2,100

$2,000

$900

$20,000

$13,000

$2,500

$2,300

$1,050

PLATTERS I PER PERSON

VEGETABLE ANTIPASTOMARINATED AND PICKLED SEASONAL VEGETABLES, FRESH MOZZARELLA

(APPROX .5 PIECES PER PERSON) I 9

CHARCUTERIE BOARDSELECTION OF IN-HOUSE CURED MEATS, TERRINES, CHUTNEYS AND JELLIES

SERVED WITH RUSTIC BREADS(APPROX. 5 PIECES PER PERSON) I 13

SEASONAL FRUIT PLATTERGREEK YOGURT & HONEY DIPPING SAUCE

(APPROX. 60 GRAMS PER PERSON) I 9

COCKTAIL SHRIMPHORSE RADISH COCKTAIL SAUCE, MARIE - ROSE DIPPING SAUCE,

CITRUS WEDGES (APPROX .2 PIECES PER PERSON) 17

INTERNATIONAL CHEESE DISPLAYWITH FRESHLY BAKED BAGUETTE, RAIN COAST CRACKERS, SELECTION

OF DRIED FRUITS AND SAVOURY JAMS (APPROX. 60 GRAMS PER PERSON) I 13

DESSERTS I PER DOZEN

MACARONS (GF)CHOCOLATE, PISTACHIO, RASPBERRY, VANILLA AND SALTED CARAMEL I 38

MINI VANILLA CREME BRULEE (GF, NF) I 38

MINI CHOCOLATE CHEESE CAKE (NF) I 36

FRUIT TART I 36

MIXED BERRY PANNA COTTA (CF, NF) I 36

MINI MOCHA MOUSSE IN TULIP CUPS (NF) I 36

CUPCAKES l 38MINI GOURMET CUPCAKES

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INCLUDES REGULAR COFFEE OR TEA

COURSE 1 TRIO OF BEET SALAD

SOUS VIDE BEETS WITH DEEPWATER FARM KALE, HAZELNUTS, GOAT FETA

GRANOLA AND SWEET BELGIAN WAFFLEGREEK YOGURT, MIXED NUT GRANOLA, FRESH FRUIT

COURSE 2 BRIGHT STONE FARMS EGGS BENEDICT

TRADITIONAL | SARLADAISE POTATO, SIDE BACON

COURSE 3LEMON DELIGHT

LEMON CURD, SPONGE CAKE, AND STREUSEL OR

MAPLE CRÈME BRÛLÉE FRESH FRUIT, SHORT BREAD

$50 PER PERSON INCLUDES REGULAR COFFEE OR TEA

COURSE 1 LIVING LETTUCE MIXED GREENS

CUCUMBER RING, ROASTED RED PEPPER GLACE AND BLACK PEPPER VINAIGRETTE

GRANOLA AND SWEET BELGIAN WAFFLEGREEK YOGURT, MIXED NUT GRANOLA, FRESH FRUIT

COURSE 2

HOLLANDAISE, GRANA PADANO, AND GRILLED BRIOCHE

STEAK AND FRIED EGGS PETIT TENDER, SCRAMBLED EGGS, SALARDAISE POTATO,

VEAL JUS, BACON, GRILLED MINI PRETZEL BUN

COURSE 3LEMON DELIGHT

LEMON CURD, SPONGE CAKE, AND STREUSEL OR


$53 PER PERSONINCLUDES REGULAR COFFEE OR TEA

COURSE 1TRIO OF BEET SALAD

SOUS VIDE BEETS WITH DEEPWATER FARM KALE, HAZELNUTS, GOAT FETA

GRANOLA AND SWEET BELGIAN WAFFLE GREEK YOGURT, MIXED NUT GRANOLA, FRESH FRUIT

COURSE 2STEAK AND FRIED EGGS

PETIT TENDER, SCRAMBLED EGGS, SARLADAISE POTATO,VEAL JUS, BACON, GRILLED MINI PRETZEL BUN

BRIGHT STONE FARMS EGGS BENEDICT SMOKED SALMON | SARLADAISE POTATO, SIDE BACON

COURSE 3SALTED CARAMEL CHOCOLATE MOUSSE

NUT BRITTLE AND VANILLA ICE CREAM

MAPLE CRÈME BRÛLÉE FRESH FRUIT, SHORTBREAD

$55 PER PERSON INCLUDES REGULAR COFFEE OR TEA

COURSE 1LIVING LETTUCE MIXED GREENS

CUCUMBER RING, ROASTED RED PEPPER GLACE AND BLACK PEPPER VINAIGRETTE

TRIO OF BEET SALAD SOUS VIDE BEETS WITH DEEPWATER FARM KALE,

HAZELNUTS, GOAT FETA

COURSE 2STEAK AND FRIED EGGS

PETIT TENDER, SCRAMBLED EGGS, SALARDAISE POTATO,VEAL JUS, BACON, GRILLED MINI PRETZEL BUN

CLASSIC QUICHE LORRAINE ARTISAN MIXED GREEN SALAD

COURSE 3SALTED CARAMEL CHOCOLATE MOUSSE

NUT BRITTLE AND VANILLA ICE CREAM

MAPLE CRÈME BRÛLÉE FRESH FRUIT, SHORTBREAD

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CUCUMBER RING, RED PEPPER GLACE AND BLACK PEPPER VINAIGRETTE

CHEF’S SOUP DU JOUR

COURSE 2 CORNMEAL CRUSTED TROUT

LENTIL RISOTTO, CARROTS, SNOW PEAS AND ARUGULA PESTO BEURRE BLANC

HERB ROASTED PETIT ALBERTA BEEF TENDERLOINSAUCE DUXELLE, POMME LYONNAISE, SAUTÉED ZUCCHINI,

AND ROASTED PEPPERS

COURSE 3 SALTED CARAMEL CHOCOLATE MOUSSE NUT BRITTLE AND VANILLA ICE CREAM


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COURSE 2

8 OZ. ALL NATURAL GAME MEAT BURGER, AGED CHEDDAR, PICKLES, PICKLED ONIONS, BACON, AND GRAINY MUSTARD AIOLI

SWEET POTATO FRIES

CORNMEAL CRUSTED TROUT LENTIL RISOTTO, CARROTS, SNOW PEAS AND

ARUGULA PESTO BEURRE BLANC



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COURSE 2 MILK FED VEAL OSSO BUCO GREMOLADA

GLAZED CARROTS AND BEANS

CORNMEAL CRUSTED TROUT LENTIL RISOTTO, CARROTS, SNOW PEAS AND

ARUGULA PESTO BEURRE BLANC



COURSE IFRESH VEGETABLES

WITH HERBED DIPPING SAUCE

COURSE I I PLEASE CHOOSE ONECHICKEN STRIPS

WITH HOME STYLE FRIESDOUBLE SMOKED BACON MAC & CHEESE

BEEF STRIPLOIN WITH SWEET POTATO FRIES & DEMI-GLACE

COURSE I I IGOURMET CUPCAKE

CHOCOLATE OR VANILLA

din

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r $71 PER PERSONINCLUDES REGULAR COFFEE OR TEA


SOUS VIDE BEETS WITH DEEPWATER FARM KALE, HAZELNUT, AND GOAT FETA CHEESE

RANGELAND FARM ELK TARTARE HORSERADISH CREAM, CURED YOLK, TRUFFLE POWDER, POTATO CRISPS

COURSE 2 FREE RANGE CHICKEN SUPREME WITH TRUFFLE PORCINI

CARROTS, SNOW PEAS, ROASTED TOMATO AND POMME PUREE

PINK PEPPERCORN CRUSTED ICELANDIC GOLDEN SNAPPER SEAFOOD CROQUETTE, GREEN BEANS AND CIPOLLINI ONIONS

COURSE 3MAPLE CRÈME BRÛLÉE

FRESH BERRIES

SALTED CARAMEL CHOCOLATE MOUSSE NUT BRITTLE AND VANILLA ICE CREAM , SHORT BREAD


COURSE 1LIVING LETTUCE MIXED GREEN SALAD

HERB PARMIGIANO REGGIANO CHIPS AND D.O.P BALSAMIC DRESSING

SQUASH VELOUTE WITH ROASTED PUMPKIN SEEDS AND BASIL OIL

COURSE 2

FREE RANGE CHICKEN SUPREME STUFFED WITH TRUFFLE PORCINI


COURSE 3 MAPLE CRÈME BRÛLÉE

FRESH BERRIES, SHORTBREAD

LEMON DELIGHT LEMON CURD, SPONGE CAKE, STREUSEL

din

ne

r $75 PER PERSONINCLUDES REGULAR COFFEE OR TEA

COURSE 1LIVING LETTUCE MIXED GREEN SALAD

HERB PARMIGIANO REGGIANO CHIPS AND D.O.P BALSAMIC DRESSING OR

OCTOPUS CARPACCIO FENNEL ORANGE SALAD AND LEMON OLIVE OIL DRESSING

COURSE 2 PINK PEPPERCORN CRUSTED ICELANDIC GOLDEN SNAPPER

SEAFOOD CROQUETTE, GREEN BEANS AND CIPOLLINI ONIONS

GRILLED BERETTA FARMS BEEF TENDERLOIN POMMES DAUPHINE, BABY VEGETABLE MEDLEY, ROASTED TOMATO

AND BÉARNAISE SAUCE

COURSE 3MAPLE CRÈME BRÛLÉE

FRESH BERRIES

SALTED CARAMEL CHOCOLATE MOUSSE NUT BRITTLE AND VANILLA ICE CREAM , SHORT BREAD



SOUS VIDE BEETS WITH DEEPWATER FARM KALE, HAZELNUT, AND GOAT FETA CHEESE

SQUASH VELOUTE WITH ROASTED PUMPKIN SEEDS AND BASIL OIL

COURSE 2 ELK TARTARE

HORSERADISH CREAM, CURED YOLK, TRUFFLE POWDER, POTATO CRISPS

OCTOPUS CARPACCIO FENNEL ORANGE SALAD AND LEMON OLIVE OIL DRESSING

COURSE 3 FREE RANGE CHICKEN SUPREME WITH TRUFFLE PORCINI


GRILLED BERETTA FARMS BEEF TENDERLOIN POMMES DAUPHINE, BABY VEGETABLE MEDLEY, ROASTED TOMATO

AND BÉARNAISE SAUCE

MAPLE CRÈME BRÛLÉE FRESH BERRIES, SHORTBREAD

LEMON DELIGHT LEMON CURD, SPONGE CAKE, STREUSEL

CAKESREGULAR SERVINGS ARE RECOMMENDED AS DESSERT FOR A 3-

COURSE MEAL. SMALL SERVINGS ARE RECOMMENDED AS ANADDITION TO A DESSERT BUFFET OR WHEN SERVED WITH A FROZEN

ACCOMPANIMENT IN A 3-COURSE MEAL.

CAKE SIZE

6” ROUND

8” ROUND

10” ROUND

FULL SLAB CAKE

REGULAR SERVINGS

BUFFETSERVINGS

18 PIECES

24 PIECES

24 PIECES

42 PIECES

50 PIECES

PRICE

$75.00

$120.00

$150.00

$210.00

$320.00

$450.00

$200.00

$350.00

CAKE OPTIONS

CHOCOLATE, STRAWBERRY SHORTCAKE, VANILLA,CARROT, LEMON

CREAM CHEESE ICING OR BUTTER CREAM ICING(CHOCOLATE, VANILLA, LEMON)

FILLINGS | SALTED CARAMEL, LEMON CURD, RASPBERRYADD FRoZEN ACCOMPANIMENTS | ADD $3 PER PERSON

ICECREAM (VANILLA, RASPBERRY, CARAMEL)SORBET (LEMON, COCONUT, STRAWBERRY)

CAKE CUTTING FEEA $3 PER PERSON CUTTING FEE WILL APPLY FOR ANY BOOKINGS BRINGING IN THEIR

OWN CAKE. THE CAKE FEE WILL NOT COUNT AS ONE OF THE MINIMUM 3 COURSES ANDA FOOD WAIVER FORM MUST BE SIGNED PRIOR TO THE EVENT.

food philosophy

CHEF ANTONIO DE ANGELIS WAS BORN AND RAISED IN ITALY AND HAS CALLED CALGARY HOME SINCE 2010. COMING FROM A SCENIC ISLAND IN THE TYRRHENIAN SEA, HE KNEW AT A YOUNG AGE THAT HE WANTED TO PURSUE HIS

PASSION TO BECOME A PROFESSIONAL CHEF. THE ICONIC “LA CHAUMIERE” RESTAURANT IN CALGARY WAS HIS MOST

DECADE. WITH OVER 20 YEARS’ EXPERIENCE IN PERFECTING THE ART OF CLASSICAL CUISINE IN CANADA, SWITZERLAND AND ITALY, WE WELCOME ANTONIO TO OUR BVR FAMILY!

“I’M VERY HONOURED TO BE JOINING SUCH AN ESTEEMED RESTAURANT, ASSOCIATED WITH HIGH STANDARDS OF SERVICE AND QUALITY. THE DEDICATION AND COMMITMENT TO LOCAL PRODUCE ARE VERY INSPIRATIONAL AND AKIN TO MY OWN PHILOSOPHIES AND I CAN’T WAIT TO MAKE MY MARK IN THIS PRESTIGIOUS AND ICONIC RESTAURANT AND IN CALGARY’S CULINARY SCENE“.

history

THE STORY OF THE BOW VALLEY RANCHE IS NEARLY TWELVE DECADES LONG. THROUGHOUT ITS MANY YEARS, THE HOUSE HAS ALWAYS HAD A REPUTATION FOR HOLDING UNFORGETTABLE PARTIES. IT BEGAN

WITH A FEW CHARACTERS WHO WERE CRITICAL TO THE DEVELOPMENT OF ALBERTA’S CATTLE INDUSTRY, THE BIG FOUR. IN FACT, THE IDEA OF THE CALGARY STAMPEDE MAY VERY WELL HAVE BEEN CONCEIVED WITHIN

THE WALLS OF THE HOUSE. IN 1896, CATTLE RANCHER AND BUSINESSMAN WILLIAM ROPER HULL PURCHASED PROPERTY ALONG THE BOW RIVER AND BUILT A SPRAWLING RANCH HOUSE. THE RANCH BECAME A CENTRE FOR REFINED SOCIAL ACTIVITIES, AS HE ENTERTAINED MANY LOCAL AND FOREIGN VISITORS THERE. AMONG THE ACTIVITIES POPULAR WITH THE GUESTS, TENNIS AND THE OUT DOOR POOL WERE CROWD FAVOURITES, AS YOU CAN SEE FROM THE PICTURES BELOW. HULL OWNED THE HOUSE AND PROPERTY UNTIL 1902, WHEN

IT WAS PURCHASED BY PATRICK BURNS, A SUCCESSFUL CATTLE RANCHER WHO EVENTUALLY BECAME A SENATOR. ALMOST A CENTURY LATER, LOCAL RESIDENTS MITZIE AND LARRY WASYLIW CREATED THE FISH

CREEK RESTORATION SOCIETY IN 1995 FOR THE PURPOSE OF RESTORING THE HULL RESIDENCE. IN THE SUMMER OF 1999, THE RANCH HOUSE WAS OPENED AS A FINE DINING RESTAURANT. IN EARLY 2014, GREAT

EVENTS GROUP TOOK OVER THE OPERATIONS OF THE BUILDING, RESTORED TO ITS ORIGINAL GRANDEUR AND REOPENED THE RESTAURANT AS AN EXQUISITE LOCATION. ONCE AGAIN, IT WELCOMES GUESTS FOR REFINED

SOCIAL GATHERINGS AND FINE CUISINE .

a ÇÇk Ça k:k ÝÇ yÝ k Ýy x w Ça )Çak · 2020-02-26 · kÇ mk k¸k: ÝÇ Ã ) 9k Ý y aka 9...

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