banquet & catering menu 2018...oatmeal raisin, white chocolate macadamia and double chocolate...

BANQUET & CATERING MENU | 2018

H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5

2 Introduction

3 Meeting Manifest

4 Breakfast Selections


6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres

13 Cocktail Reception

14 Signature Buffet Dinner


16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies

Taxes and service charge not

included. All prices are subject to

change without notice. Menu items

may contain nuts and nut

by-products. Please advise your

Catering Manager of any allergies.

INTRODUCT ION

Our unique culinary theme

You have made a great choice in selecting the newly renovated Holiday Inn Toronto International Airport and Conference Centre for your upcoming event. You can count on our team to work seamlessly every step of the way to create an enjoyable and extraordinary experience for all attendees.

Located steps away from Pearson International Airport, we are at the heart of the 400 series highways, minutes away from all the action in the Greater Toronto Area. Our culinary team is committed in supporting the use of sustainable and local produce with a focus of your health, happiness and well-being.

We are delighted to introduce “ Refresh”, our unique healthy themed menu based on natural, seasonal and high quality ingredients developed in our creative style of cooking.

We have made every attempt to create menus that cater to the varied tastes and requirements of our guests. In addition to the published menu, our team is specialized in creating customized solutions to tantalize and captivate your senses. With the completion of this transformation, we are excited to usher in a new era of modernization at the Holiday Inn Toronto International Airport.

Please contact our catering department and we will ensure that your experience is elevated to exceed your expectation.

Exective ChefDhruba Bastakoti


COMPLIMENTARY° Wireless internet, flipchart with markers, pads and pens

CONTINENTAL BREAKFAST° Chilled fruit juices

° Freshly baked assorted danish, muffins and croissants

° Butter and assorted fruit preserves

° Variety of fruit yogurt

° Fresh fruit salad with seasonal berries

° Freshly brewed premium coffee, decaffeinated coffee and specialty teas

MID MORNING BREAK° Freshly brewed premium coffee, decaffeinated coffee and specialty teas

° Assorted juices

WORKING LUNCH IN MAIN MEETING ROOM° 2 composed garden fresh salads

° Antipasti platter comprising of marinated vegetables, assorted sliced meats, dips, aioli’s, and variety of breads

° 1 entrée (meat, poultry or fish)

° 1 vegetarian entrée

° 1 rice, potato or other

° Assorted desserts

° Soft drinks, coffee and tea

MID AFTERNOON BREAK° Freshly baked assorted cookies


° Assorted soft drinks

Executive Package / 80.00

COMPLIMENTARY° Wireless internet, flipchart with markers, pads and pens

HOT BREAKFAST° Chilled fruit juices


° Wholesome seven grain, white and whole wheat bread

° Butter and assorted fruit preserves

° Sliced seasonal fresh fruit


° Farm fresh scrambled eggs

° Breakfast sausage and bacon

° Crisp breakfast potato


MID MORNING BREAK° Bitesize granolas and fruit loaf

° Freshly brewed premium coffee, decaffeinated coffee, specialty teas

° Assorted Juices

WORKING LUNCH IN MAIN MEETING ROOM° 2 composed garden fresh salads

° Antipasti platter comprising of marinated vegetables, assorted sliced meats, dips, aioli’s, and variety of breads

° 1 entrée (meat, poultry or fish)

° 1 vegetarian entrée

° 1 rice, potato or other

° Assorted desserts

° Soft drinks, coffee and tea

MID AFTERNOON BREAK° Freshly baked assorted cookies


° Assorted soft drinks

Signature Package / 90.00

Total Meeting Manifest: Served for a minimum of 12 people.

2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies






Catering Manager of any allergies.~ Above packages includes Main Meeting Room Rental ~


MEETING manifest

ENHANCEMENTS° Please contact your catering specialist at 416-798-5805

2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies







All breakfast served with butter and assorted fruit preserves; freshly brewed premium coffee, decaffeinated coffee and specialty teas.

EARLY BIRD / 18(Served for a Minimum of 10 people)

° Chilled fruit juices


° Individual cereals with 2% and skimmed milk


° Fresh fruit salad with seasonal berries

GOOD START / 20(Served for a Minimum of 10 people)




° Sliced bagel served with cream cheese

° Individual cereals with 2% and skimmed milk


° Sliced seasonal fresh fruit with berries

REFRESH / 22(Served for a Minimum of 15 people)

° Protein Shooters - Banana and strawberry with flax seed - Low Fat honey mango Lassi

° Chilled fruit juice

° Exotic sliced fresh fruit

° Probiotic yogurt

° Individual granola parfait

° Whole wheat, multigrain bread, sliced bagel and cream cheese

° Low fat muffin

COLD BREAKFAST



BREAKFAST selections

H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5 5

OMELETTE STATION / 10° Made to order with choice of fillings: bacon, ham, onion, mushroom, tomato, peppers, spinach, feta, swiss and cheddar

BURRITO BAR / 10° Scrambled egg, spicy grilled chorizo, diced tomato, jalapeño peppers, sour cream, fresh salsa, texmex cheese and green onion

° Soft shell tortilla

SMOOTHIE BAR / 10° Balkan style yogurt, low fat yogurt, soy milk

° Strawberry and seasonal berries, banana and apple

° Walnut, almond and coconut flakes

BREAKFAST ENHANCEMENT Interactive Station

DIXON ROAD CLASSIC / 25(Served for a Minimum of 15 people)







° Breakfast sausage and bacon


CANADIAN / 28(Served for a Minimum of 20 people)







° Peameal bacon and breakfast sausage


° Belgian waffle, buttermilk pancake or french toast, served with fruit compote and maple syrup

REFRESH / 30(Served for a Minimum of 20 people)

° Protein Shooters - Banana and strawberry with flax seed - Low Fat honey mango Lassi

° Chilled fruit juice

° Exotic sliced fresh fruit

° Individual granola parfait

° Whole wheat, multigrain bread, sliced bagel and cream cheese, low fat muffin

° Free range scrambled egg with herbs and mushroom

° Home fried skillet potato with onions and peppers

° Canadian back bacon

° Turkey maple sausage

SUBSTITUTIONS° Scrambled egg for traditional egg benedict / 6

° Bacon for Canadian bacon or breakfast sausage for turkey and apple sausage / 4

HOT BREAKFAST








All breaks include freshly brewed regular or decaffeinated coffee, specialty teas and soft drinks.Served for a minimum of 15 people.

THE COOKIE JAR / 14° Oatmeal raisin, white chocolate macadamia and double chocolate chunk

° Almond biscotti

° White and chocolate milk

THE REEL / 14° Freshly popped popcorn and potato chips

° Assorted mini chocolate bars

° Bottled juice

THE DIP / 14 ° Vegetable crudités with house dipping sauce

° Hummus and feta with pita

° Homemade salsa with nacho chips

THE ENERGIZER / 14° Granola bars and power bars

° Single serve fruit yogurt and whole fresh fruit

° Chilled cranberry cocktail juice

THE BOARD / 16° Domestic & Imported cheese with grape clusters and crackers

° Organic vegetable crudités with homemade dipping sauce

° Seasonal sliced fresh fruit with berries

VITALIZE / 6° Pomegranate and mulberry smoothie (5 oz)

RECHARGE / 5° Orange, mango and green tea smoothie (5oz)

LONGEVITY BOOST / 6° Selection of Nuts and dried fruits

SMART HEALTH / 6° Fresh fruit kebabs with probiotic yogurt dip

UPLIFT / 5° Exotic vegetable chips with chickpea and feta dip

BREAK ENHANCEMENT with our Refresh Series

2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies


BREAKS


° Freshly brewed regular or decaffeinated coffee and specialty teas / 4.5

° Bottled juice / 3.75

° Soft drinks / 4

° Bottled water / 4

° Evian Natural Spring Water / 4

° Perrier Sparkling Mineral Water / 4

REFRESHMENTS

À LA CARTEBREAKSS IGNATURE BREAK

FROM THE BAKERY° Freshly baked danish, muffin and croissant / 3 each

° Bagels with cream cheese / 3.5 each

° Cinnamon buns / 3 each

° Banana, cranberry or poppy seed loaf / 26 each loaf

° Freshly baked cookies / 26 per dozen

° Single serving of fruit yogurt / 3 each

° Granola bar and natural high fibre bar / 3 each

° Individual bag of potato chips, popcorn / 3 each

° Seasonal vegetable crudités with house made dip / 8 per person

° International and Canadian cheese board with bread and crackers / 11 per person

° Whole fresh fruit / 4 per piece

° Sliced seasonal fresh fruit platter with berries / 8 per person

° Double fudge brownie / 36 per dozen

° Mini French pastries / 36 per dozen

° Ice-cream sundaes and Drum Sticks / 5 each

THE REFRESH / 16° Vitamin packed smoothies - Pomegranate and blueberry - Gogi berry and passion fruit

° Fruit brochette

° Vegetable chips with chickpea and feta dip

° Quinoa Bars

° Dried fruit and nuts THE SWEET INDULGENCE / 16° Funnel Cake

° Vanilla, chocolate and strawberry ice cream, a variety of toppings, dark and white chocolate; caramel and strawberry sauce

° Chocolate lollies

HOCKEY NIGHT IN CANADA / 16° Root beer

° Individual mini hot dog buns with house made relish and condiments

° Individual mini burgers with ketchup and aged Ontario cheese

° Selection of Canada's favourite doughnuts

Seasonal Break° Please contact your catering specialist at 416-798-5805








ORIENT EXPRESS / 35° Soup of the Day

° Orchard Green and Arugula Salad with radish, carrot, bamboo shoots and Asian inspired dressing

° Shanghai Noodle Salad with green onion

° Seasonal Fish with oyster garlic sauce

° General Tao's Chicken

° Vegetable Fried Rice

° Stir Fry Vegetables

° Mango Charlotte Cake

° Seasonal fresh fruit salad

° Asian Fortune Cookies

MEMORIES OF TUSCANY / 35° Soup of the Day

° Marinated tomatoes and bocconcini

° Caesar Salad with crunchy garlic croutons and freshly grated asiago cheese

° Roasted chicken, olive and lemon jus

° Pan seared salmon with fennel artichoke ragout

° Tri-colour tortellini, pesto rosè sauce

° Seasonal vegetable medley

° Tiramisu and canoli

Our Working Lunch includes a selection of freshly brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 15 people.

2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies


WORKING lunch


BAJA COAST / 35° Soup of the Day

° Mixed greens with a choice of dressing

° Mexican corn and bean salad

° Flat iron grilled chicken breast and beef steak slices with Baja chipotle sauce

° Traditional fajita condiments: savoury salsa, sour cream, guacamole and green onions, soft shell taco

° Roasted onion and charred trio of sweet peppers

° Mexican roasted potatoes

° Warm pineapple and caramel cake

° Exotic fruit salad with papaya and mango

TORONTO NEIGHBOURHOOD / 35° Soup of the Day

° Little Italy Antipasti, marinated vegetables, olives and bocconcini

° Local farmer greens

° Danforth lemon oregano lamb souvlaki with Greek yogurt sauce

° Gerrard Indian bazaar chicken tikka masala

° Saffron scented rice

° Chinatown fried tofu and seasonal vegetables

° Chef’s choice of local market dessert








Our Signature Lunch includes a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 20 people.

REFRESH / 38 ° Earthy Minestrone soup

° Organic crudités bar

° Greek yogurt dip with feta, baked pita crisps

° Roasted beet root, arugula, candied walnut, balsamic dressing

° Quinoa salad with bell peppers, onion and cucumber

° Whole wheat penne, with roasted tomato and garlic sauce

° Grilled thyme chicken

° Cilantro poached salmon, sunflower seeds and lemon relish

° Glazed green beans and toasted almonds

° Flourless chocolate torte

° Apricot Flan

° Fresh fruit salad with orange juice, Cointreau and mint

GO LOCAL / 38° Watercress, Granny Smith apples and celeriac, crumbled goat cheese, candied walnuts

° St. Jacob's Ham and Pasta Salad, creamy herb dressing

° Watermelon and baby arugula with wheat berries

° Georgetown Ontario’s, Roasted Chicken Supreme with wild mushroom sauce

° Farm raised, Ontario trout fillet with capers, tomato nage

° Wild rice pilaf with fine herbs, extra virgin olive oil

° Maple glazed roasted root vegetables

° Seasonal sliced fresh fruit

° Ontario apple crumble tart

° Nanaimo bars

2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies


SIGNATURE lunch

INDIAN SPICE MARKET / 38

° Mulligatawny Soup

° Spinach salad, fried shallots, honey yogurt dressing

° Spicy and sour chickpea salad with tomato and cilantro

° Kachumber salad, raita, papad and pickles

° Chicken Tikka Masala

° Hyderabadi Beef or Mutton Korma

° Aloo, Gobi Masala, Potato and Cauliflower Curry

° Jeera Pulao and Naan

° Gulab Jamun

° Mango Mousse Cake

° Fresh fruit salad

MEDITERRANEAN / 38° First pressed olive oil and aged balsamic

° Mezze: Tabbouleh, Hummus, Tzatziki, assorted flatbread and pita

° Greek Salad

° Mesclun with choice of dressing

° Falafel

° Plancha seared chicken, eggplant caponata

° Seasonal fish with fennel, artichoke ragout

° Spinach and cheese tortellini, sundried tomato and arugula

° Seasonal Mediterranean vegetables

° Baklava and Tiramisu


BETWEEN THE BREAD / 38° Chef’s soup of the day

° Country potato salad

° Cranberry Waldorf coleslaw

° Greek Salad

° Hickory smoked turkey sandwich, cranberry aioli on a mini baguette

° Rare roast beef, caramelized onion, Kozlik's grainy mustard and horseradish mayo on a brioche bun

° Smoked salmon wrap with baby arugula, lemon and dill cream sauce

° Portobello and brie melt on focaccia

° House made kettle chips

° Seasonal fruit tart

° Freshly baked cookies

° Mini assorted French pastries


REFRESH / 38 ° Earthy Minestrone soup

° Organic crudités bar




° Whole wheat penne, with roasted tomato and garlic sauce

° Grilled thyme chicken




° Apricot Flan


GO LOCAL / 38° Watercress, Granny Smith apples and celeriac, crumbled goat cheese, candied walnuts

° St. Jacob's Ham and Pasta Salad, creamy herb dressing


° Georgetown Ontario’s, Roasted Chicken Supreme with wild mushroom sauce

° Farm raised, Ontario trout fillet with capers, tomato nage




° Ontario apple crumble tart

° Nanaimo bars

PREMIUM / 34 PER DOZEN

COLD ° Mini pita with smoked chicken

° Thai Chicken Tulip

° Prosciutto and melon

° Herbed goat cheese baguette

HOT° Vegetable Spring Rolls

° Chicken Satay

° Vegetable Samosa

° Beef Wellington

° Porcini Arancini

SIGNATURE / 40 PER DOZEN

COLD° Crab Meat Salsa, sour cream on tulip

° Lobster Crepe Purse

° Smoked duck roulade

° Antipasto on polenta

° Assorted sushi

° Seared tuna on cucumber

HOT ° Thai Lemongrass Shrimp

° Bacon and scallops

° Wild Mushroom Tourtiere

° Smoked duck, apple chutney on sweet potato muffin

Minimum of 3 dozen per item.








2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies


HORS d’oeuvres


RECEPT IONENHANCEMENTSPASTA INTERACTIVE STATION / 12° Pasta prepared and served fresh, chef's choice pasta

° Sauce: Tomato and basil, roasted garlic cream sauce

° Accompaniments: Bay scallops, baby shrimp, green and red pepper, mushroom and red onion, spinach

PEPPERED STRIPLOIN OR PRIME RIB CARVING STATION / 16° Served with trio of mustard, horseradish, mini buns and natural jus

SEAFOOD BAR STATION / 18° Freshly shucked oysters

° Steamed PEI mussels with white wine and tomato

° Cold marinated tiger shrimp with classic cocktail sauce

POUTINE BAR / 12° House style fries, cheese curd, jus

° Caramelized onion, tomato, bacon, grilled chicken, green onion, fresh jalapeño

SWEET RUSH / 12° Mini cheesecake

° French pastry

° Fresh fruit platter

REFRESH, FROM THE FIELD / 32° Organic crudités bar with assorted condiments

° Crisp pita, multi grain baguette, hummus, yogurt and feta dip

° Organic cucumber mint and yogurt sip

° Marinated European cheese with black olive, green onion and pickled red peppers

° Quinoa salad, toasted almonds and green onion

° Vietnamese summer roll

° Garbanzo bean cakes with chipotle aioli

° Indian style potato cakes

° Sea salt edamame

URBAN SPOON / 36° Artisan cheese board with condiments

- Fresh grapes, assorted spiced nuts and fresh sliced baguette

° Artisan Charcuterie board

- House made pickled vegetables, fig chutney and herb flat bread with Ontario, artisan mustard,

° Mini chicken pot pie

° Spinach and cheese Spanakopita

° Assorted seafood sushi and Peking duck wraps

STREET FOOD / 36° Quebec poutine with cheese curd, red wine jus

° Vegetarian empanada with chimichurri sauce

° Beer battered fish and chips

° Mini beef sliders with jalapeño ketchup

° Spicy boneless buffalo wings

° Crudités with heirloom carrot and celery sticks with house dip

° Salsa, guacamole, shredded cheese, sour cream and nacho chips

INDULGENCE ON THE LIGHTER SIDE / 38(Max of 80)° Nothing but individual power salad - Seared Ahi tuna, frisee Togarshi mayo - Smoked Muscovy duck, orange Cointreau and grainy mustard - Baby kale with Wheat berry and anti-oxidant nuts, seed and berries - Watermelon, baby greens and goat cheese

° Chicken satay and Beef Kalbi Kebab

° Wild mushroom Tourtiere

° Heirloom and organic Vegetable crudités bar, Hummus and pita

° Fresh fruit brochette

Served for a minimum of 25 people.

COCKTAIL reception

REFRESH / 60° Earthy Minestrone soup

° Artisan cheese board and organic crudité bar


° Marinated vegetable, artichoke and olives.



° Whole wheat penne with roasted tomato and garlic sauce

° Grilled free-range chicken supreme, thyme jus



° Ancient grain pilaf with cranberries


° Apricot Flan

° Pecan tart


OH CANADA / 60° Watercress, Granny Smith’s apples and celeriac, crumbled goat cheese, candied walnuts

° St Jacob's Ham and Pasta salad, creamy herb dressing


° Georgetown, Ontario’s Roasted Chicken Supreme, wild mushroom sauce

° Farm Raised, Ontario trout fillet with capers, tomato nage




° Country Orange Bread Pudding

° Ontario Apple Crumble Tart

° Nanaimo Bar

Add Alberta Prime Rib or Striploin Carving Station / 8° Horseradish, grainy mustard and artisan buns

Our Signature Buffet Dinner includes a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 40 people.








2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies


SIGNATURE buffet dinner

THE ROYAL INDIAN / 48° Mulligatawny Soup

° Spinach salad with fried shallots, honey yogurt dressing

° Spicy and sour chickpea and bean salad with tomato and cilantro

° Kachumber salad, raita, papad and pickles

° Chicken Biryani

° Hyderabadi Beef or Mutton Korma

° Amritsari Fish

° Palak Paneer

° Aloo, Gobi Masala, potato and cauliflower curry

° Dal Makhani

° Jeera Pulao and naan

° Gulab Jamun

° Mango Mousse Cake

° Fresh fruit salad

° Masala Chai

UNDER THE OLIVE TREE / 60° European Charcutiere board and a variety of marinated olives

° First pressed olive oil and aged balsamic

° Mezze: Tabbouleh, Hummus, Tzatziki, assorted flatbread and pita

° Greek Salad

° Mesclun with choice of dressing

° Falafel

° Plancha seared chicken, eggplant caponata

° Seasonal fish with fennel artichoke ragout

° Spinach and cheese tortellini, sundried tomato and arugula

° Seasonal Mediterranean vegetables

° Roasted fingerling potatoes

° Baklava, Tiramisu, assorted French pastry

° Exotic fruit platter

FROM THE FAR EAST / 60° Shiitake Mushroom and Tofu Soup



° Thai Mussel Salad

° Teriyaki beef stir fry





° Chocolate and Matcha Tea Cheese Cake



Add Seafood Wok-erie Station / 8° Shrimp, bay scallop and seasonal fish

° Bok choy, peppers, onion, honey mushroom, broccoli, red cabbage, green beans

° Black bean sauce, roasted chili sauce and Thai green curry


FROM THE FAR EAST / 60° Shiitake Mushroom and Tofu Soup



° Thai Mussel Salad

° Teriyaki beef stir fry





° Chocolate and Matcha Tea Cheese Cake



Add Seafood Wok-erie Station / 8° Shrimp, bay scallop and seasonal fish

° Bok choy, peppers, onion, honey mushroom, broccoli, red cabbage, green beans

° Black bean sauce, roasted chili sauce and Thai green curry

Our buffet includes a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 20 people.

SALAD° Tangled field greens with choice of dressing

° Traditional Caesar, shaved parmesan with herbed croutons

° Country Style Potato salad

° Poached beet, arugula, goat cheese, candied walnut and fig balsamic

° Wheat berry with roasted red pepper and spinach

° Cranberry Waldorf Slaw

SOUP OF THE DAY

ENTRÉE ° Plancha seared chicken supreme with wild mushroom sauce

° Baked Atlantic salmon with caper tomato nage

° Slow roasted top sirloin with whiskey rosemary jus

VEGETARIAN ° Spinach and cheese tortellini with sundried tomato

° Penne with olives and peppers in a creamy pesto sauce

STARCH AND VEGETABLE ° Herbed roasted potato, mashed potato or rice pilaf

° Seasonal vegetable

DESSERT° Tiramisu

° Chocolate Truffle Cake

° Carrot Cake

° New York Cheese Cake

° Apricot Flan

° Black Forest Cake

TIER 1 / 48° Choice of 2 salads

° Soup of the day

° 1 regular entrée

° 1 vegetarian entrée with choice of starch and vegetable

° 2 desserts and seasonal fruit platter

TIER 2 / 57° Choice of 4 salads

° Soup of the day

° 2 regular entrées

° 1 vegetarian entrée with choice of starch and vegetable

° 3 desserts and seasonal fruit platter








2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies


BUFFET dinner

Our plated dinner is based on three courses. Entrée served with seasonal vegetables, your choice of soup or salad and a dessert. Add an additional appetizer for $8. Dinners include a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and anassortment of specialty teas. Served for a minimum of 25 people.

MAIN COURSE

SMOKED PAPRIKA CHICKEN SUPREME / 50° Roasted fingerling potatoes, thyme scented jus

ASIAGO AND SPINACH CHICKEN SUPREME / 50° Polenta and pan jus

NOVA SCOTIA SALMON FILET / 54° Red skin roasted potato, raspberry chipotle sauce

MOROCCAN ARCTIC CHAR / 54° Raisins couscous, green olive, tomato and lemon relish

ROASTED BEEF TENDERLOIN / 60° Truffle whipped potato, balsamic demi-glace

GRILLED STRIPLOIN / 57° Fingerling potatoes, blackberry and fig pesto sauce

TENDER BONELESS BISON SHORT RIBS / 57° Buttery mashed potatoes, Saskatchewan berry jus

CHICKEN AND SALMON DUO / 58° Creamy risotto, Café au Lait sauce

VEGETARIAN

TRICOLOURED TORTELLINI / 45° Pesto rosé sauce, young vegetables

SPINACH AND FETA STRUDEL / 45° Tomato coulis

SALAD° Tangled field greens with sherry shallot dressing

° Classic Caesar Salad with shaved parmesan and herbed croutons

° Poached beet, arugula, goat cheese, candied walnut and balsamic

° Heirloom tomato, cucumber, red onions and blue cheese crumble with lemon vinaigrette

SOUP° Maple Butternut Squash

° Forest Mushroom Bisque

° Curried Sweet Potato and Coconut

° Tomato and fennel

DESSERT ° Decadent Chocolate Truffle Mini Cake

° Raspberry and Lime Terrine

° Red Velvet Mini Cake

° Cheese Cake, seasonal variety


PLATED dinner

For sales below $350.00, a bartender and (ticket seller - cash bar) charge of $35.00 each, per hour (minimum of 4 hours), will apply.

WINE by the bottle

HOST BAR Recommended when the Host provides the reception. Holiday Inn charges the Host only for the amount of liquor consumed.

° Liquor, Premium (per oz) / 7

° Liquor, Deluxe (per oz) / 8

° Domestic Beer (per bottle) / 7

° Imported Beer (per bottle) / 8

° Liqueurs & Cognacs (per oz / 8

° Wine Selection (per glass) / 8

° Soft Drinks (per glass) / 3.50

° Mineral Water & Natural Spring Water (per bottle) / 4

CASH BAR Recommended when the Guests pay for their own drinks. Price Includes Applicable Taxes.

° Liquor, Premium (per oz) / 8

° Liquor, Deluxe (per oz) / 9.50

° Domestic Beer (per bottle) / 8

° Imported Beer (per bottle) / 9.50

° Liqueurs & Cognacs (per oz) / 9.50

° Wine Selection (per glass) / 9.50

° Soft Drinks (per glass) / 4

° Mineral Water & Natural Spring Water (per bottle) / 5

RED WINES° Bricklayer’s Cabernet Merlot, Foundation Colio Estates, VQA / 35

° Jackson-Triggs Merlot, Ontario, VQA / 35

° Woodbridge Cabernet Sauvignon, California / 35

° Ruffino Chianti, Italy / 46

° Malbec, Pure Malbec Mendozza, Argentina / 42

° Inniskillian, Cabernet Shiraz, VQA / 37

° Valpolicella, Masi Costera, Italy / 45

° Ménage à Trois, Napa Valley, California / 45

° Kim Crawford, Pinot Noir, New Zealand / 56

CHAMPAGNE AND SPARKLING° Prosecco Bottega, Italy / 45

° Veuve Cliquot / 160

WHITE WINES° Bricklayer’s Chardonnay Pinot Grigio, Colio Estates, VQA / 40

° Jackson-Triggs Chardonnay, Reserve Select VQA / 35

° Bricklayer’s Chardonnay Foundation, Colio Estates, VQA / 35

° Woodbridge Sauvignon Blanc, California, / 42

° Ruffino Pinot Grigio, Italy / 44

° Woodbridge Chardonnay, California / 49 ° Kim Crawford, Sauvignon Blanc, New Zealand / 56

° Ménage à Trois, Napa Valley, California / 45

BLUSH / ROSÉ WINES° Woodbridge White Zinfandel, California / 35








2 Introduction

3 Meeting Manifest



6 Breaks

7 Signature Break

8 Working Lunch

9 Working Lunch

10 Signature Lunch

11 Signature Lunch

12 Hors D'Oeuvres




16 Buffet Dinner

17 Plated Dinner

18 Bar Menu

19 Policies


BAR menu

POLICIES

CATERING INFORMATIONRegardless of the size or type of your function; Holiday Inn Toronto International Airport guarantees competitive pricing; varied menu selections;

impeccable service and flexibility in custom tailoring the event to match your precise needs.

MENU SELECTIONThe enclosed catering menus are mere suggestions. Our food and beverage experts would be pleased to assist you in customizing a menu to

suit your specific requirements. As a note of interest; special dietary alternatives are available for guests with specific requirements

(Vegetarian; nut/dairy allergies; etc.) with one week’s advance notice. Our Catering Office must receive final menu selections at least ten

business days prior to your function. Prices quoted are for ninety days and are subject to change; thereafter.

FOOD AND BEVERAGE CONSTRAINTSDue to liability insurance, Holiday Inn Toronto International Airport must provide all food and beverage items served; with the exception of

wedding cakes. The removal of any and all food and beverage from the hotel premises is prohibited. In the event that an exception is made;

Holiday Inn Toronto International Airport will not be held responsible for any misfortune resulting from the transportation; refrigeration or

preparation of any food or beverage item(s) removed from the premises.

TAXES; SERVICE CHARGE AND OTHER CHARGESAll prices listed in this package are subject to harmonized sales tax (currently 13%) and service charge (currently 17%). Performing Rights

Charges/SOCAN Fee & Music Licensing Company/RE-SOUND Fee: All events requiring disc jockey services or live entertainment are subject

to applicable performing rights & music licensing charges and applicable taxes. This charge is paid to Holiday Inn Toronto International Airport

who will forward it to the SOCAN organization and RE-SOUND on your behalf.

GUARANTEED NUMBERSA guaranteed number of people attending and any necessary food and beverage details are required four (4) business days (96 hours) prior

to the event. Holiday Inn Toronto International Airport will charge for the number of guaranteed or for the actual number of people served;

whichever is greater. Should the final guaranteed number person fall short of the minimum guarantee originally stipulated on the function

contract; Holiday Inn Toronto International Airport reserves the right to re-assign a suitable function room; to bill for the minimum guaranteed

stipulated and/or to impose a function room rental charge; plus applicable taxes and gratuities. Holiday Inn is prepared to set up 5% above

the guaranteed number (to a maximum of 20 people).

CANCELLATION AND REFUND POLICYCancellations within ten (10) working days prior to event will result in 100% (one hundred percent) payment of room rental; plus contracted

food and beverage estimates. Cancellations between eleven (11) twenty-one (21) working days prior to event will result in 50% (fifty percent)

payment of room rental; plus contracted food and beverage estimates. Cancellations twenty-two (22) working days or more prior to event will

result in no cancellation penalty. Should the function be cancelled; the deposit becomes refundable only if the Hotel is able to re-sell the

reserved space and food and beverage.


banquet & catering menu 2018...oatmeal raisin, white chocolate macadamia and double chocolate...

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