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weddings
Y o u ' v e t a k e n t h e f i r s t s t e p s t o w a r d s p l a n n i n g y o u r s p e c i a ld a y ; n o w l e t u s h e l p y o u m a k e t h i s e x p e r i e n c e am e m o r a b l e o n e .
W e o f f e r a n e x p a n s i v e e v e n t s p a c e t o h o s t w e d d i n g s o fv a r y i n g s i z e s , f r o m i n t i m a t e g r o u p s t o l a r g e r g a t h e r i n g so f u p t o 2 0 0 s e a t e d g u e s t s . B r e a k o u t r o o m s a r e a v a i l a b l ef o r u s e w h e n e v e n t s r e q u i r e m o r e s p a c e t o a c c o m m o d a t ea v a r i e t y o f w e d d i n g - r e l a t e d e v e n t s , s u c h a s e n g a g e m e n tp a r t i e s , b r i d a l s h o w e r s , r e h e a r s a l d i n n e r s , c e r e m o n i e s ,a n d r e c e p t i o n s .
O u r e x p e r i e n c e d a n d a w a r d - w i n n i n g c u l i n a r y t e a m i s s u r et o d e l i g h t i n p r o v i d i n g y o u a n d y o u r l o v e d o n e s w i t h ad e l i c i o u s m e a l t h a t y o u ' l l r e m e m b e r f o r y e a r s t o c o m e .
Congratulations
eat, drink, and be married
U s e o f L e g e n d s R o o m
R e c e p t i o n - S t y l e H o r sD ' o e u v r e s a n d P l a t t e r s( c h o i c e o f 3 )
C a s h o r H o s t B a r
T a b l e s , C h a i r s a n d L i n e n s
$ 1 5 + + p e r p e r s o n
$ 5 0 0( a d d i t i o n a l $ 2 0 0 i f c e r e m o n yh e l d o n s i t e i n a d j a c e n t r o o m )
I D O
U s e o f L e g e n d s R o o m
T h r e e - C o u r s e B u f f e t
C a s h o r H o s t B a r
T a b l e s , C h a i r s a n d L i n e n s
C h a i r C o v e r s
V o t i v e C a n d l e s
$ 3 1 + + p e r p e r s o n
$ 5 0 0
( a d d i t i o n a l $ 2 0 0 i f c e r e m o n yh e l d o n s i t e i n a d j a c e n t r o o m )
C E L E B R A T I O N
U s e o f L e g e n d s R o o m
E a r l y R e c e p t i o n w i t hD o m e s t i c & I m p o r t e dC h e e s e s
T h r e e - C o u r s e B u f f e t
C a s h o r H o s t B a r
T a b l e s , C h a i r s a n d L i n e n s
C h a i r C o v e r s
V o t i v e C a n d l e s
$ 3 6 . 5 0 + + p e r p e r s o n
$ 5 0 0
( a d d i t i o n a l $ 2 0 0 i f c e r e m o n yh e l d o n s i t e i n a d j a c e n t r o o m )
F O R E V E R
E a r l y R e c e p t i o n w i t h D o m e s t i c& I m p o r t e d C h e e s e s
T h r e e - C o u r s e B u f f e t
H o u s e W i n e B o t t l e s a t T a b l e s( 1 r e d & 1 w h i t e p e r t a b l e )
C a s h o r H o s t B a r
C h a i r C o v e r s
V o t i v e C a n d l e s
L E G E N D A R Y
U s e o f L e g e n d s R o o m
$ 4 3 + + p e r p e r s o n
$ 5 0 0( a d d i t i o n a l $ 2 0 0 i f c e r e m o n yh e l d o n s i t e i n a d j a c e n t r o o m )
v e g e t a b l e p a k o r a s ( v , g f )
d & a b e e f s l i d e r s
c r i s p y f r i e d s h r i m p
c h i l i c h i c k e n f l a u t a s
c a j u n - s t y l e c r a b c a k e s
p o r k e m p a n a d a s
f a l a f e l s l i d e r s ( v v )
l a r g e s h r i m p c o c k t a i l
m i n i l o b s t e r r o l l s
c u r e d s a l m o n c a n a p é s
s m o k e d h a d d o c k p â t é
t i n y t u n a t a c o s ( g f )
a r a n c i n i
h o u s e - m a d e m i n i m e a t b a l l s
p o l e n t a f r i e s ( g f )
m i n i f i s h & c h i p s ( g f )
b a c o n - w r a p p e d s c a l l o p s k e w e r s
t o m a t o b r u s c h e t t a
c a p r e s e s k e w e r s ( v , g f )
r a m e n d e v i l e d e g g s ( v , g f )
c u c u m b e r b o w l ( v )
h a m & c h e e s e p i n w h e e l s
b a c o n & c h i v e q u i c h e s
hors d'oeuvres &plattersH O R S D ' O E U V R E S ( P E R D O Z E N )
R E C E P T I O N P L A T T E R ST R I O O F W A R M D I P SP i m e n t o c h e e s e , s p i n a c h a n d a s i a g o , b a c o n t o m a t o a n d s c a l l i o n . C r a c k e r s , b r e a d a n d c r i s p s .
D I P S & T H I N G SH u m m u s , g u a c a m o l e , F r e n c h o n i o n d i p , a n d f r e s h s a l s a . B a k e r y b r e a d , c r a c k e r s a n d c o r n c h i p s .
F A N C Y F R U I TS e l e c t i o n o f f r e s h s e a s o n a l f r u i t w i t h y o g u r t d i p .
C L A S S I C D E L I M E A T & C H E E S E P L A T T E RS l i c e d d e l i m e a t a n d t h r e e c l a s s i c c h e e s e s . B a k e r y b r e a d , c r a c k e r s a n d a c c o m p a n i m e n t s .
Three-course buffets
SALADS & S IDES
Legends Salad (lettuce, granola, roasted roots and shallot
vinaigrette)Marinated roasted potato.
Seasonal buttered vegetables.
THE MAIN
Chicken Supreme (savoury rub and charred tomato jus)
OTHER INDULGENCES
Apple crisp.Rolls and butter.Coffee and tea.
CROWD PLEASER
SALADS & S IDES
Pickled beet slaw.Cauliflower gratin.
Yukon and sweet mashed potato.
THE MAIN
Smoked pork loin with red-eye gravy.
OTHER INDULGENCES
Buttermilk biscuits and butter. Blueberry cobbler with cinnamon whipped
cream.Coffee and tea.
SOUTHERN FEAST
Standard Buffet Included in Three-Course
Buffet PackagesStandard Buffet
Included in Three-CourseBuffet Packages
SALADS & S IDESCaesar Salad
(Romaine, croutons, bacon, parmesan andhouse dressing)Arugula Salad
(toasted granola, dried cranberries, shavedvegetables and citrus dressing)
Sweet potato and goat cheese pavé.Green beans with slivered almonds and
butter.
THE MAINSCornmeal-crusted crispy cod with remoulade.
Slow-roasted pork belly with sweet mapleglaze.
Smoked BBQ chicken withcranberry BBQ sauce and herbs.
Mini crème brûlée, mini donuts, richchocolate cake, lemon tarts and desserts.
Bakery rolls and butter.Coffee and tea.
OTHER INDULGENCES
NOBLE FEAST
$23++ per person
SALADS & S IDES
Spinach and pecan salad with dried cranberriesand maple apple vinaigrette.
Mustard and vinegar coleslaw.Molasses baked beans.
Mac & cheese.Sweet corn and pimento hush puppy.
House-brined, rubbed, and smoked brisket withroasted tomatillo salsa.
OTHER INDULGENCES
Red velvet cupcakes with cream cheese frosting.Coffee and tea.
THE MAIN
SMOKED BRISKET
$5++ per person
SALADS & S IDES
Spiraled vegetable salad.Green beans in tomato and allspice.Grain and rice pilaf with fresh herbs.
Maple mustard baked salmon with charredlemon.
OTHER INDULGENCES
Strawberry shortcake jars and fresh fruit.Rolls and butter.Coffee and tea.
THE MAIN
KEEPING IT LI T BUFFETGH
upgradeyour buffet
$5++ per person
late night add-onsCorn chips, salsa, sour cream, and cheese
sauce. Add guacamole for $0.50++ per person.
CLASSIC NACHO BARGolden fries, gravy, and real cheese curds.
MONTREAL POUTINE BAR
Local beef sliders with bacon, cheese, picklewith shoestring fries.
SLIDERS & FRIESTraditional Italian pie.
Margherita.
Pesto & artichoke.
HAND-TOSSED PIZZA
Tortilla chips, cheese, cheese sauce,pulled pork, BBQ chicken, green onion,
tomato, onion, salsa, sour cream andguacamole.
GOURMET NACHO BARA selection of East Coast cheeses withcondiments, crackers and garnishes.
LOCAL CHEESE RECEPTION
Scratch gravy, real cheese curds,golden fries, braised beef, hot
peppers, crispy chicken bites, andsalsa Verde aioli
GOURMET POUTINE BAR
$5++ per person$5++ per person
$8++ per person$8++ per person
$12++ per person
$10++ per person
$12++ per person
Glass of our finest local wine andgourmet cheese produced by our
local cheese makers.
WINE & CHEESE
$15++ per person
other add-ons3 oz glass of sparkling wine for the perfect
toast. Choice of Chef's Canada's Kitchen PartyAward-Winning Mott's Landing Brute Classic
or Nova 7 .
A TOAST TO YOUBottles of red and white house wine at the
tables (1 glass per guest).
HOUSE WINE
A glass of fine sparkling wine for each guest.
SPARKLING WINE RECEPTION
An assortment of fun classic candy and
some new age, delicious confections.
CANDY TABLE
$6++ per person
$6.50++ per person
$10++ per person
Bring the outdoor wedding experience
indoors! Melted marshmallows sandwiched
between delicious graham crackers and
decadent milk chocolate squares.
S'MORESSTATION
$5.50++ per person
$300++ (50-75 people) $375++ (75-130 people)
$450++ (130-225 people)
Attended coat-check.
COAT-CHECK
$15+ per hour
General Information
Prices
All food and beverage prices are subject to gratuities (15%) plus HST (15%).
Prices are subject to change.
Menu Planning
In order to ensure that we have your menu choice(s), we ask that you advise
us of your selection 21 days prior to your event. We also ask that you advise
us of any dietary restrictions 7 days prior to your event. Custom menus may
require more more lead time to source ingredients.
To ensure that all requirements are agreed upon, we ask that a copy of the
event order be signed and returned to the Events Manager 10 days prior
to your event.
Guaranteed Attendance
We require a guaranteed attendance number no later than 72 business
hours prior to your event. If a number is not provided, we will prepare and
charge for the original quote (or the actual attendance, whichever is
greater).
Should the number of guests change significantly from the original
number, we reserve the right to provide an alternate room best suited for
your group. We can provide 5% over the guaranteed amount on the day of
the event. Anymore cannot be guaranteed unless we are notified 72 hours
before your event.
Cancellation
2 to 4 days before the event, 50% of the order will be charged to the
event;
on the day before the event, 75% of the order will be charged to the
event; and
on the day of the event, the full order amount will be charged to the
event.
Our cancellation policy due to weather is as follows:
Deposits
All clients who wish to book catering and/or rooms, must provide a
minimum non-refundable deposit of $250 or 50% of the estimated
amount of the event, whichever is less.
Payment of the actual cost of the event must be made on the day of the
event before the conclusion of the event by the individual to the Moncton
Coliseum box office.
Should your event be cancelled within 60 days of the event date, any and
all charges shall be refunded (unless charges have occurred prior to the
event).
Health and Safety
Health and Safety Regulations prohibit guests from removing any food and
beverage products from the premises after the function, and from bringing
in outside food. The Moncton Coliseum and Legends will not be
responsible for the damages to or loss of any articles left in the venue prior
to or after any function.
Alcohol
We can operate a host bar (single bill based on consumption) or cash bar
(guests pay for own drinks) at your request.
Alcohol will not be served past 1 a.m. Last call will take place 1 hour before
service ends.