Local Fresh Ingredients Matter

Transcription

1 Dinner

2 Local Fresh Ingredients Matter Shaw Centre is committed to culinary excellence. It is a commitment that includes fresh seasonal, regional, organic and sustainable ingredients, and extends through preparation plating and service. Our carefully planned menus and exquisitely prepared dishes reflect growing trends toward eating global and dining local appealing to increasingly varied international tastes, while responding to twin demands of healthy eating and responsible, sustainable business practices. We work diligently to source many of our products from local suppliers. Morning, noon, and night, our talented kitchen brigades create palate-pleasing and beautifully presented selections, with élan and flair. Prepare to be wowed by Canada s Meeting Place.

3 Peaches & Cream Soup Our Prairie Chowder. soup Roasted onion, potatoes, seasoned corn and heavy cream make this soup s colour pop. salsa Roasted corn and peach salsa topped with a saffron jalapeno cream.

4 Plated Dinners Take your time and enjoy the literal fruits of our labour. Plated Dinners served with artisan bread basket and Starbucks Organic Coffee, Decaf and Tazo Tea. 26 We like to share our passion whether it is with 5 or 5000 guests Chef Patrick Turcot, Shaw Centre Executive Chef, 2018 Appetizers Peaches & Cream GF Peaches and Cream Corn Chowder with Jalapeno Saffron Cream Garlic & Cauliflower V GF Roasted Garlic and Truffled Cauliflower Soup with Charred Cauliflower Mushroom & Celeriac V GF Mushroom and Celeriac Chowder with Juniper-Fennel Dust Arctic Char & Slaw GF Hot Smoked Arctic Char, Cucumber-Cabbage Slaw, Avocado Cream, Black Cherries and Jalapenos Caesar & Proscuitto GF Little Gem Lettuce, Blistered Grape Tomatoes, Oat Croutons, Crisp Pingue Prosciutto and Buttermilk Parmesan Dressing Burrata & Tomato V GF Heirloom Tomatoes, Pickled Stone Fruit, Bella Casara Burrata, Shaved Fennel and Grilled Frisée Tuna & Watermelon DF GF Soy Maple Glazed Ahi Tuna, Miso Compressed Watermelon, Wafu Aioli and Cinnamon Squash Purée Mushroom & Goat Cheese V Mushroom, Leek, Sorrel and Upper Canada Cheese Company Nosey Goat Cheese Tart with Arugula, Celeriac, Chicory, Fennel and Chimichurri Baby Spinach & Corn V GF Spinach Salad, Lacelle Apiary Honey Roasted Corn, Grape Tomatoes, Glengarry Celtic Blue Crumble and Apple Cider Maple Vinaigrette Mains Mushroom Chicken Supreme GF With Mushroom Crust and Charlevoix 1608 Cheese, Creamy Mashed Potatoes and Pan Jus Artichoke Caprese Chicken Supreme Stuffed Ontario Chicken Supreme, Spinach Orzo Pasta, Thyme Butter Braised Baby Vegetables and Olive Oil Demi-Glace Miso Glazed Wild Cod DF Buckwheat Noodles, Sesame Seed Braised Daikon and Carrots with Lemongrass Lobster Broth and Lobster Salsa Slow Cooked Beef Short Rib GF Maple Whiskey and Lacelle Apiary Honey Glazed Short Rib with Cornbread Pudding Cake and Balsamic Cipollini Onion Pork Osso-Bucco GF Sortilège Braised, Lemon Zest and Green Pea Risotto, Maple Leek Mushroom Stew with Fresh Gremolata Alberta Bison Bison Tenderloin with Labrador Tea Dry Rub, Duck Confit Rosemary Gnocchi and Juniper Berry Ungava Reduction Jus Alberta Beef Tenderloin GF Maple Mrs. McGarrigle s Mustard Crust with Duck Fat Pont Neuf Yukon Gold Potatoes and Naturel Jus Reduction Land & Sea GF Cabernet Braised Beef Short Ribs and East Coast Basil Crab Cake, Classic Potato Rösti and Lemon Béarnaise Sauce V Vegetarian V+ Vegan DF Dairy Free GF Gluten Free

5 Plated Dinners Take your time and enjoy the literal fruits of our labour. Grain Risotto V Farro and Quinoa with 1894 St-Albert Cheese, Honey Roasted Butternut Squash, Grilled Tempeh and Onion Tomato Compote Spiral Ratatouille V GF Classic Ratatouille, Creamy Basil Polenta, Vegetables Tossed with Organic Olive Oil, Toasted Pumpkin Seeds and Tofu Feta White Bean Truffle Cassoulet V V+ DF White Bean Cassoulet with Eggplant and Lentil Meatless Meatballs, Fleur de Sel Crouton When offering a choice menu, the highest main course price will apply. (Maximum of 3 entrée choice) Desserts All desserts are made in-house by our talented pastry team. Cheesecake V White Chocolate, Pumpkin, and local Goat Cheese with Berry Splash and Cardamom Spread Apple V Classic Tarte Tatin with Apple Cider Glaze, Pecan Brittle and Cinnamon Cream Honey V Hazelnut, Cranberry and Lacelle Apiary Honey Caramel Tart with Honey Glazed Mini Pear Chocolate V GF Chocolate and Cloudberry Bar with Praline Crunch and Orange Gelée Maple V Maple Torte and Lavender Crumble, Whipped Mascarpone and Caramel Swirl V Vegetarian V+ Vegan DF Dairy Free GF Gluten Free Enhancements Badoit Sparkling and Evian Spring Water Service th Course 8.00 A Chef without its team is like a knife without its edge Chef Patrick Turcot, Shaw Centre Executive Chef,

6 Buratta & Tomato Freshness our simple passion. heirloom tomato Lightly dusted with Fleur de Sel. stone fruit Pickled and selected to match the Buratta. buratta Freshly Bella Casara cheese from Vaughan, Ontario.

7 Land & Sea Showcasing Culinary Canada, in one single dish. short rib Bone-in Alberta Short Rib slow braised in a Cabernet Franc. rösti A swiss tradition to compliment the Canadian duo, made with coarsely grated potato. crab cake East Coast pride Our signature crab cake incorporates basil and a touch of Mrs. McGarrigle s mustard.

8 Miso Glazed Wild Cod Culture Combination to Die For. soba noodle Buckwheat noodle served warm with a touch of sesame oil. wild cod Also called Sablefish. Miso glazed to compliment the buttery texture of the cod. broth Placed in a slow-simmered lemongrass lobster broth.

9 Networking Dinner Stations Connect with new partners while enjoying our compositions. Networking dinners served with Starbucks Organic Coffee, Decaf and Tazo Tea. Welcome to Ottawa Lansdowne Artichoke and Goat Cheese Dip V GF Cascade of Raw and Pickled Root Vegetables V V+ DF GF Ranch Fingerling Potato and Smoked Chicken Salad Mason Jars GF Chocolate Dipped Walnut Brownies V The Shaw Experience West Coast Carved BC Smoked Salmon, Buckwheat Blinis, Sour Cream and Lemon Northern Mushroom Arancini with Goat Cheese V Classic Prune Clafoutis and Mascarpone Cream V Along the Rideau Canal Corn, Mushroom Chowder and Brioche Crostini V Ontario Trout Papillote Style with Crab, Fennel and Tomato Remoulade DF GF Oven Roasted Beet Carpaccio, Fried Pancetta and Thyme Emulsion DF GF Vanilla Honey Panna Cotta and Chocolate Dipped Sponge Sugar GF Byward Market Stop Arugula Cobb Salad, Eggs, Bacon, Avocado, Tomato, Glengarry Celtic Blue Cheese and Herb Vinaigrette GF Cast Iron Crispy BBQ Pork Belly and Roasted Red Jacket Potatoes DF GF Cow s Creamery Avonlea Clothbound Cheddar, St-Albert 1894, Glengarry Celtic Blue Cheese, Upper Canada Cheese Company Nosey Goat and Quebec Le Cendre V GF Dried Fruit, Water Biscuits, Black Pepper Crostini and Nuts Signature Ottawa Sweet Treat V Across to Quebec Baby Shrimp Bloody Mary Shot DF GF Duck Confit Grilled Cheese Sandwich with Classic Charlevoix Migneron Cast Iron Classic Ratatouille with Basil Butter V GF Maple Pecan Pie V A final guarantee of less than 75 guests will be subject to a fee of 5.00 per guest. V Vegetarian V+ Vegan DF Dairy Free GF Gluten Free Rockies Carved Smoked Alberta Prime Rib with Salty Herb Crust and Olive Oil Naturel Jus DF GF Grilled Beef Slider on Rosemary Brioche with Bearbrook Farm Boar Bacon Whiskey Onion Jam Prairies Farro and White Bean Salad, Confit Apple, Arugula and Apple Cider Vinaigrette V V+ DF Chardonnay Braised Pickerel, Dill Polenta and Micro Greens GF Classic Fried Pierogies, Sour Cream, Bacon and Shallots Spinach and Bean Sprout Salad, Roasted Almonds and White Balsamic Vinaigrette V V+ DF GF Mini Pavlova and Tarragon-Saskatoon Berry Compote V GF Great Lakes Beer Brined Chicken Drumette with Honey Garlic Glaze DF GF Mini Pulled Pork Steamed Bun with Soy Hoisin Reduction Mini Ice Wine Crème Brûlée V GF East Coast Mac & Cheese Station with Charlevoix Migneron and Ontario Duck Confit Montreal Smoked Meat Mini Reuben Sandwich on Rye with Old Fashion Mustard Classic Maple Sugar Pie V 31

10 The Shaw Experience East Coast

11 Sous Chef Jody Ward Executive Chef Patrick Turcot Executive Sous Chef Jennifer Sands

12 General Information Food and Beverage Planning You may select from the food and beverage choices presented in our menus or we would be happy to customize and create special menus to suit your tastes and needs. All food and beverage must be prepared and presented by the Shaw Centre. Remaining food and beverages cannot be removed from the facility. Alcohol beverages will be served in accordance with the regulations of the Alcohol and Gaming Commission of Ontario and Shaw Centre Alcohol Beverage Policy. Food and Beverage specifications must be received in writing 45 days in advance of the event. Upon receipt of specifications, your Shaw Centre Event Services Manager will provide written confirmation with an event order no less than 35 days prior. To ensure successful events it is necessary to receive your final guarantee 4 or 5 business days prior to your event (according to the following schedule). Events up to 1000 Guests four (4) business days prior to event Events over 1000 Guests five (5) business days prior to event Once the final guarantee is due, the count may not be decreased. A 3% overage will be prepared up to 50 meals Shaw Centre will make every effort to accommodate increases after the final guarantee is due. Any increase exceeding 10% of the final guarantee will be subject to a 10% surcharge. Food and Beverage Pricing Food and Beverage prices are subject to 13% HST (harmonized sales tax) and an 18% administrative charge. The 18% administrative charge is dispensed as follows: (i) 22% of the administrative charge is retained by the company, and not intended to be a tip, gratuity or service charge for the benefit of service employees and no portion of this 22% is distributed to the service employees, and (ii) 78% of the administrative charge is paid to the service employees (front line staff) as a gratuity. Menu prices cannot be guaranteed more than 90 days out. A surcharge will apply for small groups. A surcharge will apply for food and beverage events scheduled on a Canadian statutory holiday. New Years Day January 1st Family Day Third Monday in February Good Friday Friday before Easter Sunday Easter Monday Monday after Easter Sunday Victoria Day Monday before May 25th Canada Day July 1st Civic Holiday First Monday in August Labour Day First Monday in September Thanksgiving Day Second Monday in October Remembrance Day November 11th Christmas Day December 25th Boxing Day December 26th 42

13 General Information Payment Policy for Food and Beverage Events On Signing...1, plus 13% HST Deposit 14 days prior...estimated Food and Beverage Costs Standard Food and Beverage Service Sit down service is planned for rounds of 8-10 with floor length white linen, china and glassware. To ensure quality and safety, food stations may remain out for a maximum of 2 hours. Attendance higher than the guarantee will be charged the actual event attendance. Fees may apply for extended timelines due to programs. A Custom Menu surcharge may apply. SUCCESSFUL EVENT TIMELINE With Contract 1, Deposit Due 45 Days Food, Beverage, Event Specifications Required from Client 35 Days Event Order sent by Shaw Centre with Confirmation of Event Specifications 14 Days Estimated Food & Beverage Cost 4/5 Business Days Final Guarantee of the Number of Guests Attending 43