Breakfast

Plated Breakfast

Accompanied with orange juice, coffee and specialty teas
Scrambled eggs with chives
Bacon, breakfast sausage
Breakfast potatoes
Croissant
Pan fried mushrooms

 

Continental Breakfast Buffet

Variety of danishes, muffins and croissants
Sliced fresh fruit and whole fruit
Variety of cereals
Toast with jams, and whipped butter
Individual yogurt

 

Full Breakfast Buffet

Danishes, muffins, croissants
Whole fruit
Fresh fruit with flavoured yogurt dip
Scrambled eggs with chives
bacon, breakfast sausage
Breakfast potatoes
Toast station with breads and bagels

Breaks

Morning Breaks

Parfait Bar

Greek yogurt
Dried fruit
Granola
Berry compote – 2 chef inspired varieties
Whole fruit
Coffee and Tea
 
 
Simple Fare
 
Variety of danishes
Variety of muffins
Butter croissant
Whole fresh fruit
Coffee and tea
 
 
Fresh Kick
 
 
Homemade smoothies with chia, flax and almonds
Nature valley granola bars
Clif energy bars
Fruit skewers with vanilla yogurt dip
Vitamin water
Perrier
 
 

Afternoon Breaks

Arriba

Fresh tortilla chips
Salsa
Guacamole
Sour cream
Assorted soft drinks, Perrier
 

3PM Wall

*minimum of 30 people
 
Trail mix
Chocolate covered nuts
Potato chips
Gummy candies
Soft drinks and juices
 
 
The Uptown Market
 
Fresh vegetable crudité with hummus, ranch and French onion dip
Local and international cheeses, cured meats, with marinated olives, crackers and baguette
Coffee and tea

 

 

Lunch

PLATED LUNCH

Three courses include: coffee and tea. Bread Service available upon request at additional per person charge

 

 

STARTERS – Select One Soup OR Salad

 

SOUP

Fire roasted tomato and roasted red pepper soup

Coconut curry butternut squash

 

SALAD

Classic Caesar - romaine, crumbled bacon, creamy Caesar dressing, croutons and shaved parmesan

Caprese with spinach and arugula blend, red onion, bocconcini cheese, roma tomatoes, balsamic glaze

Roasted zucchini panzanella with cucumber, cherry tomatoes, bell peppers, red onion, croutons, in a red wine and oregano vinaigrette, mixed greens

Fresh strawberries with arugula, toasted pine nuts, feta, lemon poppyseed vinaigrette

 

ENTREES – Select One

Chicken supreme, rice pilaf, balsamic roasted cherry tomatoes, chimichurri
Duck leg, garlic and sour cream mashed potatoes, heirloom carrots with leek, blueberry green peppercorn vanilla glaze
Oven roasted salmon, Dauphinoise potato, haricots vert, grainy Dijon cream sauce
Cod en papillote, cherry tomatoes, white wine, turmeric rice, citrus wheels, julienne root vegetables
Sirloin tips with herb crusted baby roasted potatoes, garlic broccoli, deep gravy with red wine and leeks

VEGETARIAN/GLUTEN FREE ENTREES – Select One

Wild mushroom risotto with truffle oil and roasted garlic gluten free bread
Sweet and smokey vegetarian jambalaya with vegan chorizo, roasted root vegetables, in a fiery tomato sauce
Coconut dal, sauteed garlic, sesame flashed tofu, naan bites

 

DESSERT – Select One

Gluten free peanut butter fudge cheesecake with whipped cream and berry coulis
Sticky toffee pudding cake with whipped cream and berry coulis
Triple chocolate mousse with whipped cream and berry coulis
Chocolate chunky mountain cake with whipped cream and berry coulis

  

DAY OF THE WEEK LUNCH BUFFET

*Bread service available upon request*

 

MONDAY – ITALIAN

Minestrone soup
Caesar salad, romaine, shaved parmesan, croutons, bacon bits, Caesar dressing
Eggplant parmesan
Fettucine with creamy alfredo
Penne with Italian sausage, spicy onion and bell pepper and tomato sauce
Garlic bread
Torta Della Nonna
Coffee and tea

 

TUESDAY – MEXICAN

Tortilla soup
Montezuma salad with black beans, corn, cherry tomatoes, bell pepper, red onion, cilantro, with a lime and cumin vinaigrette
Cilantro lime rice
Refried beans
Salsa
Fresh tortillas
Sour cream
Chicken fajitas
Cinnamon sugar churros with dipping sauces
Coffee and tea

 

WEDNESDAY – ORIENTAL

Wonton soup or egg drop soup
Egg rolls
Fried rice
General Tsao chicken
Crispy fried pork with sweet and sour sauce
Fortune cookies
Coffee and tea

 

THURSDAY – MEDITERRANEAN

Avgolemono soup, Greek style lemon chicken soup with rice
Greek salad
Falafel with spicy hummus
Lemon and rosemary potato wedges with tzatziki
Build your own donair
Baklava
Coffee and tea

 

FRIDAY – EAST COAST FARE

Seafood chowder
Mini lobster rolls
Bruschetta cream mussels
Haddock bites with tartar and hot sauce
Salmon with a lemon honey cream sauce
Blueberry crumble
Coffee and tea

 

SATURDAY & SUNDAY – SANDWICH LUNCH

Fire roasted tomato and roasted red pepper soup
 
PLEASE SELECT 3 SANDWICHES
Peameal bacon stacked high on a bun with triple grainy mustard
Turkey BLT – lettuce, tomato, bacon, sliced turkey, mayonnaise on sour dough
Beef brisket, caramelized onions, horseradish mayo, Swiss cheese, valentina hot sauce
Vegetarian wrap – chive and onion cream cheese, leaf lettuce, roma tomato, cucumber, julienne carrot, Havarti cheese, hummus
Shredded chicken Caesar wrap, shaved parmesan, bacon (optional), shaved parmesan, creamy Caesar dressing 
 
Salt and pepper kettle chips
Dessert square platter
Coffee and tea

 

BOXED LUNCH/GRAB AND GO

Whole fruit
2 Chocolate chip cookies
Variety of potato chips

PLEASE SELECT 3 SANDWICHES

Peameal bacon stacked high on a bun with triple grainy mustard
Turkey BLT – lettuce, tomato, bacon, sliced turkey, mayonnaise on sour dough
Beef brisket, caramelized onions, horseradish mayo, swiss cheese, valentina hot sauce
Vegetarian wrap – chive and onion cream cheese, leaf lettuce, roma tomato, cucumber, julienne carrot, Havarti cheese, hummus
Shredded chicken Caesar wrap, shaved parmesan, bacon (optional), shaved parmesan, creamy Caesar dressing

Dinner

PLATED DINNER

*Bread service available at additional per person charge*
Accompanied with freshly brewed coffee and a selection of teas

 

STARTERS
 
SOUP
 
Charred leek and potato
Coconut curry lentil with charred cauliflower
 
SALAD
 
Fresh roma tomato, arugula, fior de latte, toasted pine nut, basil, balsamic glaze, smoked sea salt
Spinach, bacon, roasted mushroom and peppers, onion with red wine vinaigrette, crispy jalapeno
Mixed greens, fried brussel sprouts, dried cranberries, toasted walnut, red onion, tart ranch, bacon, feta crumble
 
ENTRÉE – Select One
 
Coquilles saint Jacques, pan seared scallops, scalloped potatoes, creamy beurre blanc, smoked cheddar, green bean almandine
Chicken supreme, chimichurri, balsamic cherry tomatoes, pan seared wild mushrooms, wild and long grain rice
Atlantic salmon, puttanesca, polenta fritter, grilled eggplant
Black olive tapenade and grainy mustard crusted leg of lamb, ratatouille, garlic spaetzle, brandy cream sauce
Green curry marinated chicken breast with coconut rice, sautéed bok choy and shiitake mushrooms, basil cream sauce
 
VEGETARIAN/GLUTEN FREE ENTREES – Select One
Vegetarian wellington, sauteed kale, balsamic marinated portobello mushroom, curried butternut squash, puff pastry
Gluten free penne, spaghetti squash, vegetarian cacciatore, vegan feta
 
DESSERT – Select One
Gluten free peanut butter fudge cheesecake with whipped cream and berry coulis
Sticky toffee pudding cake with whipped cream and berry coulis
Triple chocolate mousse with whipped cream and berry coulis
Chocolate chunky mountain cake with whipped cream and berry coulis
 
 

BUFFET DINNER

Accompanied with freshly brewed coffee and a selection of teas
 
 
TIER 1
 
Chef’s soup of the day
 
Build your own Caesar salad – romaine with crumbled bacon, herbed croutons, shaved parmesan, creamy Caesar dressing
Mixed greens with cucumber, tomatoes, red onion, bell peppers with chef’s selection of vinaigrettes
 
Chicken breast with parsnip and leek cream sauce
Atlantic salmon with lemon honey dill cream sauce
Three cheese ravioli with marinara sauce
Burnt end brisket with rich leek and red wine gravy
Herb crusted baby potatoes
Seasonal vegetables
 
Chef’s selection of squares, cakes and tarts
Coffee and tea
 
 
TIER 2
 
Chef’s soup of the day
Seafood chowder
 
Salad bar – mixed greens, romaine lettuce, shredded baby kale with accompaniments: toasted nuts and seeds, crumbled bacon, cherry tomatoes, bell peppers, cucumbers, shaved radish, balsamic dressing, Caesar dressing, green goddess dressing, lemon poppy seed dressing
 
Cheese and charcuterie board with marinated olives, crackers and baguette
Roasted vegetables with herbed fresh mozzarella
Sliced beef brisket with pan jus, rolls and onion rings
Grainy Dijon Atlantic salmon with lemon fennel broth
Chicken supreme with chimichurri sauce
Mushroom ravioli with roasted garlic cream sauce
Sauteed spinach with toasted almonds brown butter
Garlic and cream cheese red skinned mashed potatoes
 
Chef’s selection of dessert squares, cakes, tarts
Fruit salad with honey mint syrup
Coffee and tea
  

Reception

HORS D’OUEVRES

Individually plated, bite sized, passed designed for socializing and networking.

We recommend the following:

30-minute service – 4-6 pieces per person
45-minute service – 6-8 pieces per person
60-minute service - 8-10 pieces per person
Additional charge for passed service

 

COLD HORS D’OUERVES

Cherry tomato and bocconcini skewers
Bruschetta – tomato, red onion, garlic, basil, red wine vinegar on crostini with shaved parmesan
Chicken liver pate, herbed chevre, caramelized shallots on crostini

 

DELUXE COLD CANAPES

Wild mushroom bruschetta with shaved parmesan on crostini
Duck confit with hoisin glaze in a lettuce leaf wrap
Old bay poached shrimp with curried seafood sauce
Mini lobster rolls

 

HOT HORS D’OUEVRES

Spanakopita, spinach and feta cheese in phyllo pastry
Coconut shrimp
Pork and leek potstickers with a sour soy sauce
Vegetable samosas with curried yogurt
Mini quiche Florentine and Lorraine - Florentine – white cheddar, spinach, ricotta, herbs and spices – Lorraine – Monterey jack, swiss cheese, bacon, herbs and spices
Mini Swedish meatballs
Mini spring rolls with sweet and sour sauce

 

DELUXE HOT CANAPES

Crab cakes with caper aioli
Mini beef wellingtons
Crab Rangoon with a spicy plum sauce
Brie with raspberry en croute
Truffle macaroni and cheese fritters with spicy ketchup
Bacon wrapped scallops with maple black pepper glaze

 

SELF SERVE STATIONED ITEMS

COLD STATIONS – Platters

Charcuterie Display – local and imported cheese, cured meats, dried fruit, nuts, grapes, marinated olives, crackers and baguette
Tapas – Spicy cauliflower, black bean corn salsa, black olive tapenade, hummus, fresh vegetables, pitas and naan bread
Local Fresh Vegetables – baby carrots, cucumber, celery sticks, cherry tomatoes, radishes, bell peppers, hummus, blue cheese dressing, buttermilk ranch
Sturgeon caviar trio board – 3 tiers of fresh sturgeon caviar, blinis, crème fraiche, chives, hardboiled egg
 
HOT STATIONS
Mashed Potato/Poutine Bar-choice of two fries – French fries, waffle fries, sweet potato fries, chippers or tater tots
Accompaniments: cheese curds, cheddar cheese, sour cream, green onion, diced bell peppers, guacamole, pickled jalapenos, poutine gravy, chicken gravy - 
Add burnt end beef brisket 
Add achiote pulled chicken 
Add bbq pulled pork

Churro Bar – cinnamon sugar churros, salted caramel sauce, chocolate sauce, berry coulis, marshmallows, sprinkles, chocolate chips, butterscotch chips 

 

CHEF ATTENDED ACTION STATIONS

Slider Station – BBQ pulled pork, beef patties, sauteed root vegetable, caramelized onions, sliced tomatoes, shredded cheese, garlic aioli, ketchup, mustard, BBQ sauce, mini brioche buns 
Mini Grilled Cheese and Mini Grilled Cheese with Bacon – served with tomato dill soup
Smoked Fish Station – Each platter is designed to accommodate 20 people - house hot smoked steelhead trout, cold smoked Atlantic salmon, hot smoked maple glazed salmon, smoked sturgeon, capers, pickled red onion, crackers, baguette, marinated olives - 
Bloody Caesar Shrimp Flambé 
Buffalo cauliflower flambé 
Sambuca Beef Flambé 

 

CARVING STATIONS – Minimum 40 guests

Carved Montreal Smoked Meat – served with mini rolls, dill pickles and grainy Dijon mustard 
Carved Prime Rib – slow cooked served with rolls, demi-glace, horseradish, grainy Dijon 
Rack Of Lamb – served with rolls, chimichurri, espagnole sauce, grainy Dijon, olive tapenade