We d d i n g e n c e S e r v i c

Transcription

1 u n i v e r s i t y g o l f c l u b B a n q u e t, & C o n f e r A p r i l 0 1, We d d i n g e n c e S e r v i c M a r c h 3 1, e s dedicated to making your event a memorable one

2 Y ou ve come to the right place! The University Golf Club is really like no other. With a history dating back over 85 years, multiple years of being awarded best public golf course and a setting that is usually only reserved for private clubs, it s perfect for your event. Our Event Coordinators come with vast experience and are great resources for you. University Golf Club also backs that experience with an unwavering commitment to high quality service and food. It s no wonder UGC has become a favourite for meetings, private events, corporate banquets, weddings and golf tournaments. Our beautiful clubhouse and grounds are set up to meet your every need whether it s simply a functional and flexible meeting space or a breakfast, lunch, dinner or cocktail reception venue. Our Chef has fabulous food creations for all occasions. If you re planning a wedding, we can accommodate pre wedding golf with après- golf in the Westward Ho! Public House and Grill Room, your rehearsal and ceremony in the beautiful Gazebo Garden, and your reception in the elegant but relaxed banquet rooms. You can even have your photos taken right here on the grounds. Please call our Event Coordinators to set up an appointment to view our function rooms and/or gazebo garden. We look forward to making your event a wonderful memory.

3 Welcome to University Golf Club T hank you for your interest in the University Golf Club for your event. University Golf Club prides itself on being a great place to golf, shop, eat, get married, take lessons and host banquets or receptions. We are proud to have been voted the #1 Public Golf Course for more than a decade by Vancouver Courier readers. We trust you will find a menu to suit your needs and we will do our best to accommodate allergy and dietary requirements. Some gluten free options are included in our menu and our Executive Chef and his team are pleased to customize a menu for your group should the need apply. Please speak with our Event Coordinator for details on customizing a menu. Our team looks forward to working with you to host an amazing event. Thank you for selecting the University Golf Club. We look forward to welcoming your group. Recommended by the Vancouver Aquarium as an ocean friendly seafood choice.

4 Table of Contents Menus Breakfast, Brunch & Coffee Breaks Breakfast Options Premium Brunch Buffet Coffee Break Favourites Lunch Options Weekday Theme Break Menus All Day Meeting & Lunch Package Weekday Buffet Lunch Menus Picnic Barbecue Lunch Buffet Deluxe Luncheon or BBQ Buffet Arranging a Service Lunch Menu Service Lunch Menu Items Vegetarian and Gluten Free Buffet or Plate Served Entrée Options Chef s Buffet Salad Selections Cocktail Reception Packages and Reception Additions Cocktail Reception Menu Deluxe Cocktail Reception Menu Reception & Buffet Additions House Made Hot/Cold Canapés and Sushi Dinner Options Prix Fix Plate Served Dinner Menu Arranging a Service Dinner Menu Service Dinner Menus Vegetarian and Gluten Free Buffet or Plate Served Entrée Options Buffet Dinner Menus Chef s Buffet Salad Selections Floor Plan Outlines & Map Banquet & Conference Services Audio Visual Equipment Rentals Weekday Bar Minimums & Bartender Charges Weekday Room Rental, Labour Charge & Room Capacity Information General Policies & Information Weekend Policies & Information Wedding Services General Policies & Information Weekend and Wedding Policies & Information Complimentary Wedding Services Ceremony & Photography Information Service Referrals

5 Banquets Breakfast Options Available Monday to Friday / excludes evening events & weddings Gluten free muffins and cookies available on request (additional charges may apply) Continental Breakfast per person Chilled Orange Juice Mini Danish, Muffins, Croissants and House Made Citrus-Currant Scones (1.5 pieces per person) Assorted Preserves and Butter Fruit Salad with Seasonal Berries Coffee Tea Add Plain Yogurt, Granola & Honey per person Westcoast Breakfast (plate served meal) per person Chilled Orange Juice (1 glass per person) Fluffy Scrambled Eggs with Cheddar Cheese and Sautéed Wild Mushrooms or Diced Peppers and Chives (select one) Bacon English Bangers Country Potatoes with Sautéed Onions Mini Croissants and Mini Muffins for each table Assorted Preserves and Butter Fresh Sliced Seasonal Fruit Coffee Tea **Please add 3 per person for Buffet Style (minimum 20 people) UGC Breakfast Buffet (minimum 30 people) per person Selection of Chilled Fruit Juices Platter of Seasonal Tropical Fruit and Berries Granola, Yogurt and Honey Mini Muffins, Croissants and Cheese Scones Egg, Bacon, Cheddar Cheese and Red Pepper Wrap Bacon English Bangers Cinnamon Croissant French Toast with Maple Syrup Assorted Preserves and Butter Coffee Tea **Substitute Eggs Benedict for Egg Wrap on UGC Breakfast Buffet for an additional 4 per person Menu Add Ons/Upgrades Add one of the following: Buttermilk Pancakes with Maple Syrup and Butter per person Vegetable Pancakes with Sour Cream on the Side per person Traditional Eggs Benedict or Eggs Benedict with White Cheddar Cheese, Organic Yellow-Red Tomatoes, Sautéed Spinach and Hollandaise Sauce per person 1

6 Banquets &Weddings Premium Brunch Buffet Minimum 50 people 38 per person Chilled Items Selection of Chilled Fruit Juices Basket of Mini Danish, Croissants, Muffins and House Made Citrus-Currant Scones Banana Bread and Blueberry Loaf Slices Platter of House Cured Salmon, Capers and Red Onion Hot Items Bacon Rosemary Roasted Fresh Baby Potatoes Chef s Selection of Seasonal Steamed Vegetables Omelette Station Fresh Omelettes Prepared by our Chef with Your Choice of Diced Ham, Mushrooms, Peppers, Cheese and Baby Shrimp Choice of two of the following entrées: Traditional Eggs Benedict Eggs Benedict with White Cheddar Cheese, Organic Yellow-Red Tomatoes, Sautéed Spinach and Hollandaise Sauce Symphony of Prawn, Salmon and Scallops in a Delicate Lobster Sauce with Wilted Spinach Baked Wild Mushroom and Spinach Lasagna with Cream Sauce Flavoured with Goat Cheese Pan Seared Salmon with Roasted Cauliflower Purée, Organic Tomato Concassé and Yellow Pepper Oil BBQ Marinated Pork Loin with Braised Red Cabbage and Apple Sauce Braised Chicken Legs with Pearl Onions, Button Mushrooms and Bacon in a Chicken Demi Roasted AAA Beef Strip Loin with Port Wine Sauce Carved by Chef Desserts Assorted Cakes, Pies and Mini Cupcakes with Fresh Whipped Cream Platter of Seasonal Tropical Fruit and Berries Coffee Tea **Gluten Free Dessert or Muffins may be available on request (additional charges may apply) Please see our Reception & Buffet Additions on page 15 to add to your buffet Please see page 22 for additional vegetarian and gluten free entrée options 2

7 Banquets Coffee Break Favourites *Gluten Free Options Coffee / Tea / Herbal Teas (per person) Assorted Bottled Soft Drinks & Fruit Juices (individual serving) Gatorade & Perrier (individual serving) Bottled Water (individual serving) Mini Danish (individual serving) (minimum order 1 dozen) Muffins, Croissants or Fruit Scones (individual serving) Served with Preserves and Butter *Gluten Free Muffins available by the ½ dozen on request House Made Black Cherry & Citrus Scones (individual serving) Served with Preserves and Sweet Butter Dessert Squares (per dozen) (minimum 1 dozen of each kind) Lemon, Pecan, Raspberry Tango Bar, Meltaway Bar or Brownies *Gluten Free Brownies available on request by the dozen Freshly Baked Cookies (per dozen) White Chocolate Chunk Macadamia Nut, Cranberry Oatmeal or Chocolate Chip *Gluten Free Cookies available on request by the dozen Banana Bread or Blueberry Loaf Slices (per dozen slices) *Gluten Free Chocolate Loaf available on request by the dozen Whole Fruit (Apples, Pears, Oranges and Bananas) (per piece) Premium Platter Seasonal Fresh Fruit and Berries (serves 25) Chocolate Dipped Strawberries (per dozen) Basket of Fresh Vegetables with Dill Dipping Sauce or Guacamole (serves 25).. 85 (dill sauce) 100 (guacamole) Assorted Macarons or Bite Size Cheesecakes (36 pieces - mimimum order) Cheese Board with Assorted Crackers (serves 25) Ask about our Chef s Custom BC Cheeseboards pricing varies Bags of Potato Chips (individual serving) Dan-D-Pak (per serving) Almonds, Raw Energy Mix, Fancy Nut Mix and Apple Rings subject to availability 3

8 Banquets Weekday Theme Break Menus Available Monday to Friday / excludes evening events & weddings Summer Splash Break (minimum 12 people) per person Italian Ices, Fruit Bars and Cookies Bottled Fruit Juice, Soft Drinks and Water Chocolate Delight Break (minimum 12 people) per person Assorted Deluxe Chocolate Treats, Chocolate Dipped Strawberries, Chocolate Fudge Brownies, Chocolate Chip Cookies Slider Station (minimum 12 people) per person Beef, Pulled Pork or Vegetarian Sliders Served on Mini Brioche Buns with Truffle Mayonnaise, Herb Ketchup and Pickles (3 pieces per person) Thin Crust Pizza Break (minimum 12 people) per person Prosciutto, Roasted Red Pepper, Goat Cheese & Confit of Garlic Pizza Feta Cheese, Spinach, Roasted Pine Nut, Artichoke and Roma Tomato Pizza (2 pieces per person) Cupcake Break (minimum 12 people) per person Assorted Mini Cupcakes (Chocolate, Vanilla Bean and Red Velvet) (2 per person) Duo-Dip Platter (minimum 12 people) per person Hummus or Tzatziki Dip and Salsa with Tri-Colour Tortilla Chips and Pita Bread 4

9 Banquets All Day Meeting & Lunch Package Minimum 12 people 40 per person Continental Breakfast Chilled Orange Juice Mini Danish, Muffins, Croissants and House Made Citrus-Currant Scones (1.5 pieces per person) Assorted Preserves and Butter Fruit Salad with Seasonal Berries Coffee Tea AM Coffee Break refresh on coffee/tea/water Working Lunch Buffet Chef s Choice Daily Soup Choice of two Chef s Salads: See page 27 for Chef s Salad Selection Choice of three Sandwiches and Wraps: (3 pieces per person) Vegetable Wrap with Goat Cheese, Butter Lettuce, Sun Dried Tomato and Pesto Tuna Salad Wrap with Chives and Lemon Mayo Baby Shrimp Wrap with Avocado, Pea Shoots and Spiced Cocktail Sauce Chicken Salad Sandwich with Butter Lettuce and Chipotle Mayo on Marble Rye Smoked Salmon, Capers, Red Onion and Dill Cream Cheese on a Sesame Bagel Assorted Deli Meats, Aged Cheddar, Tomato and Grainy Mustard Mayo on Mini Brioche Buns Dessert Selection of Assorted Dessert Squares or Mini Cookies (select one) Coffee Tea PM Coffee Break refresh on coffee/tea/water Bottled Juice, Gatorade or Soft Drinks for 1 break (limit one per person) Upgrade to our Build Your Own Sandwich or Taco Lunch buffet per person Upgrade to our Comfort Lunch buffet (minimum 20 people) per person Upgrade to our Italian or Greek Lunch buffet (minimum 20 people) per person To add snack options for a break see page 3 and 4 for selections Extra beverages are available for breaks and are charged on consumption. See page 3 for pricing *Gluten Free Bread available on request; Gluten Free Muffins or Cookies available on request (additional charges may apply) 5

10 Banquets Weekday Buffet Lunch Menus Available Monday to Friday / excludes evening events & weddings Working Lunch Buffet (minimum 12 people) per person Chef s Choice Daily Soup Choice of two Chef s Salads: See page 27 for Chef s Salad Selection Choice of three Sandwiches and Wraps: (3 pieces per person) Vegetable Wrap with Goat Cheese, Butter Lettuce, Sun Dried Tomato and Pesto Tuna Salad Wrap with Chives and Lemon Mayo Baby Shrimp Wrap with Avocado, Pea Shoots and Spiced Cocktail Sauce Chicken Salad Sandwich with Butter Lettuce and Chipotle Mayo on Marble Rye Smoked Salmon, Capers, Red Onion and Dill Cream Cheese on a Sesame Bagel Assorted Deli Meats, Aged Cheddar, Tomato and Grainy Mustard Mayo on Mini Brioche Buns Dessert Selection of Assorted Dessert Squares or Mini Cookies (select one) Coffee Tea *Gluten Free Bread or Gluten Free Cookies available on request (additional charges may apply) Build Your Own Sandwich or Taco Lunch Buffet (minimum 20 people) per person (31 per person to have both hot entrées) Choice of two Chef s Salads: See page 27 for Chef s Salad Selection Bowl of Potato Chips Select Sandwiches or Tacos: 1) Sandwich Fixings: Assorted Fresh Breads (Gluten Free available on request) Sliced Turkey, Ham, Salami and Roast Beef (Egg or Tuna Salad may be substituted for 2 meats at no charge) Swiss, Provolone and Cheddar Cheeses Lettuce, Tomato, Sliced Red Onion and Pickles 2) Taco Fixings: Warmed Soft Tortillas (Gluten Free Corn Tortillas available on request) Spicy Ground Beef, Shredded Lettuce, Diced Tomato, Salsa, Shredded Cheese, Sour Cream and Avocado Hot Entrée (please select one) Slow Cooked Chicken Jambalaya with Chorizo Sausage, Root Vegetables and Organic Tomatoes Celery, Spinach and Feta Filo Puffs with Lentil Bolognese Desserts New York Cheesecake with Seasonal Fruit Toppings Platter of Seasonal Tropical Fruit and Berries Jug of Chef s Fresh Made Lemonade Coffee Tea Please see page 22 for additional vegetarian and gluten free entrée options 6

11 Banquets Weekday Buffet Lunch Menus Available Monday to Friday / excludes evening events & weddings Comfort Buffet (minimum 20 people) per person Chilled Items House Made Caesar Salad Rustic Greens with Italian Dressing, Shredded English Cucumber and Carrots Hot Items Potato-Corn Chowder with House Made Tea Biscuits Choice of one of the following entrées: Individual Shepherd s Pie: Ground Beef, Corn, Garden Peas and Onions in a Rich Gravy, Topped with Yukon Gold Mashed Potatoes and Cheese Individual Chicken Pot Pie: Diced Chicken, Carrots, Celery and Onion Braised in a Chicken Velouté Topped with Puff Pastry Roasted Pork Loin Filled with Apple Dressing Served with a Red Wine Sauce Flavoured with Sultanas Dessert Warm Apple Pie with Vanilla Custard Coffee Tea Greek Buffet (minimum 20 people) per person Chilled Items Hummus and Tzatziki Dips Greek Salad Topped with Feta Cheese and Kalamata Olives House Made Caesar Salad Hot Items Warm Pita Bread Brushed with Olive Oil and Topped with Cheese, Tomato and Black Olives Chicken or Lamb Souvlaki (2 skewers per person) (please select one kind) Saffron Flavoured Wild and Long Grain Rice Lemon and Oregano Roasted Potatoes Desserts Tiramisu Cake with Fresh Berry Compote and Seasonal Fruit Coulis Coffee Tea Additional Souvlaki per skewer Please see page 22 for additional vegetarian and gluten free entrée options 7

12 Banquets Weekday Buffet Lunch Menus Available Monday to Friday / excludes evening events & weddings Italian Pasta Buffet (minimum 20 people) per person Chilled Items Choice of two Chef s Salads: See page 27 for Chef s Salad Selection Hot Items Wedge of Herbed Bread Brushed with Aged Olive Oil and Roasted Garlic Choice of two Pasta entrées: Create your own entrées by selecting two of your favourite pastas, two sauces and two meat or seafood options: Pastas: Sauces: Meat or Seafood: Mushroom Ravioli Alfredo Chicken Linguini Marinara Italian Sausage Fettuccine Tomato Cream Meat Balls Penne Pesto Seafood Medley Bow Tie Cajun Alfredo Jumbo Prawns (add 2 per person) Sample Choices: 1) Penne with Tomato Cream Sauce & Chicken 2) Linguini Marinara with Meat Balls Above pastas served with an array of fresh accompaniments: Parmesan Cheese, Olives, Julienne Spinach, Diced Tomatoes and Scallions Choice of one of the following entrées: Assorted Pizza Wedges: Ham and Pineapple; Pepperoni and Mushroom; Artichoke and Roasted Red Peppers with Black Olives Baked Local Chicken Breast Marinated in Herbed Garlic Oil topped with Triple-Coloured Hot House Tomato Compote Desserts Assorted Biscotti and Espresso Flavoured Cake with Fresh Whipped Cream (2 pieces per person) Coffee Tea Westcoast Buffet (minimum 25 people) per person (36 per person to have all 3 entrées) Chilled Items Basket of Fresh Rolls and Butter on the Buffet Basket of Fresh Vegetables with Dill Dipping Sauce House Made Caesar Salad Choice of one Chef s Salad: See page 27 for Chef s Salad Selection Hot Items Herbed Roasted Baby Red Potatoes Chef s Selection of Seasonal Steamed Vegetables Choice of two of the following entrées: Crispy Breaded Chicken Breast Served with Apple, Pear and Braised Green Cabbage Baked Salmon with Roasted Cauliflower Purée Topped with Sweet Carrot Compote Penne Pasta with Garden Peas, Artichokes, Red Pepper, Asparagus and Creamy Garlic Pesto Sauce Finished with Parmesan Cheese Desserts Platter of Seasonal Tropical Fruit and Berries Assorted Cakes, Pies and Mini Cupcakes with Fresh Whipped Cream Coffee Tea Please see page 22 for additional vegetarian and gluten free entrée options 8

13 Banquets Picnic BBQ Luncheon Buffet Minimum 50 people Available Monday to Friday / excludes evening events & weddings 29 per person Chilled Items Basket of Fresh Vegetables with Dill Dipping Sauce House Made Caesar Salad Choice of one Chef s Salad: See page 27 for Chef s Salad Selection On the Barbecue Choice of two of the following burgers: BBQ Pork Spare Ribs House Made Chef s Beef Burger Marinated Salmon with Lemon Zest and Dill Hot Items Corn on the Cob Baked Beans Lyonnaise Potatoes Desserts Server Attended Ice Cream Station with Condiments and Warm Sauces Coffee Tea Add: Pre-Lunch House Made Cold or Hot Canapés Served to your guests (2 pieces per person) per person See page 16 for canapé options Please see our Reception & Buffet Additions on page 15 to add to your buffet 9

14 Banquets &Weddings Deluxe Luncheon or BBQ Buffet Minimum 50 people 40 per person Chilled Items Basket of Fresh Rolls and Butter on the Buffet Choice of three Chef s Salads: See page 27 for Chef s Salad Selection Hot Items Fresh Baby Potatoes Roasted in Rosemary Chef s Selection of Seasonal Steamed Vegetables Choice of three of the following entrées: Garlic Prawn Skewer Finished on the BBQ (5 prawns per skewer) (Gluten Free) BBQ Blackened Spiced Marinated Top Sirloin Skewer (Gluten Free) Minced Chicken, Spinach and Ricotta Cheese Rolled in a Pasta Sheet Baked with a House Dried Tomato Sauce Oven Roasted Salmon with Yellow Pepper Veloute Topped with Beetroot Purée Symphony of Prawn, Salmon and Scallops in a Delicate Lobster Sauce with Wilted Spinach Roasted Boneless Free Range Chicken Legs with a Curry Sauce Flavoured with Apple, Apricot and Rosemary Spiced Chicken Thigh Skewers Finished on the BBQ Oven Baked Local Chicken Breast in Marsala Sauce Topped with Garlic Sautéed Portobello Mushrooms Grilled Flank Steak with Button Mushrooms, Organic Peppers and Shallots Desserts Platter of Seasonal Tropical Fruit and Berries Assorted Cakes, Pies and Mini Cupcakes with Fresh Whipped Cream Server Attended Ice Cream Station with Condiments and Warm Sauces Coffee Tea Menu Add Ons/Upgrades Add one of the following: Prime Rib au Jus Carved by Chef per person Roasted Striploin of AAA Beef with Morel Mushroom Sauce Carved by Chef per person Upgrade Butler Steak on BBQ to 5 oz. AAA Beef Tenderloin per person Please see page 22 for additional vegetarian and gluten free entrée options 10

15 Banquets &Weddings Arranging a Service Lunch Menu A minimum of 2 courses (must include entrée) & Coffee Tea are required All Meals come with a Basket of Fresh Rolls and Butter for each table Entrées include Chef s Choice Fresh Vegetables and Potato (some exceptions apply) Complete the Following Steps to Customize your Service Menu: 1) Select one item from each course that you would like to offer. 2) Add up the total price of the items selected. 3) Don t forget to add in the price of Coffee Tea. 4) Add 17% Gratuity (Service Charge) to the total of the items selected. 5) Add 5% GST to the total including Gratuity (Service Charge). Service Meal Policies: We will do our best to accommodate dietary and allergy needs. Please advise us of specific dietary, allergy and/or vegetarian needs at least one week prior to your event. Vegetarian and gluten free entrées (see page 22) and dessert available upon request. Children s menus for kids up to 12 years old available upon request. Prices vary depending on final menu selection. If you wish to offer your guests a choice of entrée please contact our Event Coordinator for details. Conditions and a 3 per person charge will apply. Our Chef would be happy to customize a menu. Contact our Event Coordinator for details. Add: Pre-Lunch House Made Cold or Hot Canapés Served to your guests (2 pieces per person) (see page 16 for selections) per person Soups Cream of Vegetable Soup with Goat Cheese and Balsamic Reduction Wild Mushroom-Basil Soup with Red Pepper and Tomato Salsa Creamy Asparagus Bisque with Dungeness Crab Dumplings Beef Short Rib-Red Potato Soup Topped with BBQ Fried Onions Lobster Soup with Pearl from the Sea Garnished with Drops of Lemon Cream (Gluten Free) Salads Spring Lettuces and Baby Plum Tomatoes with Boursin Cheese, Aged Balsamic Vinegar and Basil Olive Oil... 9 Caesar Salad with Garlic Croutons and Freshly Grated Parmesan Cheese Spinach and Mushroom Salad Tossed in a Creamy Ginger Dressing with Diced Hot House Tomatoes Winter Greens, Plum Tomatoes, Mango and Crumbled Blue Cheese with Garlic Dressing Spinach and Beetroot Salad with Fresh Orange, Aged Olive Oil and Basil Marinated Organic Tomatoes Butter Lettuce and Watercress Tossed with Feta Cheese and Red Onions in a Vinaigrette For our Full Selection of Salads and Appetizers see page 19 11

16 Banquets &Weddings Service Lunch Menu Items Entrées (please see page 22 for vegetarian and gluten free options) Lamb and Yukon Gold Potato Stewed with Curry Coconut Milk Sauce served with Basmati Rice Grilled Top Sirloin (6oz), Fried Spring Onions, Button Mushrooms and a Splash of Oyster Sauce Char Grilled Top Sirloin (6oz) with Glazed Shallots, Wild Mushroom and Horseradish Butter Grilled Salmon Marinated in Black Pepper and Lemon Zest served with a Wild Mushroom Barley Risotto Oven Roasted Salmon and Roasted Corn Velouté served with a Spicy Hot House Tomato and Bell Pepper Salsa Baked Salmon with Artichokes and Fresh Herb Risotto Topped with Spring Salad in a Lemon Tomato Vinaigrette Seared Arctic Char, Mashed Potato, Seasonal Vegetables with Pesto Cream Sauce and Baby Watercress Two Roasted Chicken Legs with Sautéed Garlic Mushrooms, Cashews and Red Pepper Sauce Desserts Manhattan Cheesecake Finished with a Strawberry Purée and Candied Pecans Lemon Flan with Whipped Cream and Seasonal Berries Vanilla Bean Gelato with Fruit Coulis and French Wafer Seasonal Fresh Fruit Plate with Brown Sugar Crème Fraîche Deep Dish Apple Pie with Fresh Whipped Cream Chocolate Sensation Cake with Fresh Whipped Cream Tuscan Tiramisu Served with Fresh Vanilla Cream Chef s Selection of House Made Desserts Double Chocolate Paté with Mango Crème Anglaise and Grand Marnier Perfumed Strawberries Mini Chocolate Brownies with Sugar Roasted Peaches and a Scoop of Vanilla Bean Ice Cream all Dusted with Cinnamon Spice Crème Caramel with an Array of Seasonal Berries and Whipped Cream Flavoured with Mint Liqueur Warm Pear and Apple Cobbler with Crunchy Topping Mixed with Chocolate Chunks Coffee Tea (applicable to all service meals) Cake Plating/Serving Fee per person University Golf Club will cut, plate, garnish and serve your cake to each of your guests at their tables. Garnish includes your choice of a Chocolate Dipped Strawberry or Fresh Fruit, with a Chocolate or Fruit Sauce. Please note: University Golf Club does not charge to cut cakes. We will score or cut any birthday, wedding or anniversary cake and add it to a self serve buffet or late night snack station for no charge. (Plates, forks and napkins will be provided.) 12

17 Banquets &Weddings Cheese Board with Assorted Crackers Basket of Fresh Vegetables with Dill Dipping Sauce Cocktail Reception Menu Minimum 25 people 34 per person Select one of the following: 1) Choice of three Sandwiches and Wraps: (3 pieces per person) Vegetable Wrap with Goat Cheese, Butter Lettuce, Sun Dried Tomato and Pesto Tuna Salad Wrap with Chives and Lemon Mayo Baby Shrimp Wrap with Avocado, Pea Shoots and Spiced Cocktail Sauce Chicken Salad Sandwich with Butter Lettuce and Chipotle Mayo on Marble Rye Smoked Salmon, Capers, Red Onion and Dill Cream Cheese on a Sesame Bagel Assorted Deli Meats, Aged Cheddar, Tomato and Grainy Mustard Mayo on Mini Brioche Buns *Gluten Free bread available on request 2) Quartered Tea Sandwiches: (4 pieces per person) Tuna, Egg Salad, Turkey, Ham, Roast Beef and Vegetarian Selection of House Made Cold and Hot Canapés (4 pieces per person) (see page 16 for canapé options) Platter of Seasonal Tropical Fruit and Berries Chocolate Dipped Strawberries (one per person) Coffee Tea Add one of the following Chef Attended or Self Serve Stations to your menu. Each station is 9 per person: 1) Pasta Station Cheese Tortellini with Grilled Chicken, Asparagus Tips, Red Peppers and Shiitake Mushrooms 2) Carved Rack of Lamb with choice of Orange Cranberry Chutney, Dijon Pear Chutney or Apple Mint Chutney 3) Prawn and Scallop Station Sautéed in Butter, Garlic, White Wine and Basil Purée 4) Self Serve Slider Station (one meat, one vegetarian): Choose from Beef, Pulled Pork and Vegetarian. Served on Mini Buns with Pickles, Red Pepper Mayo and Herb Ketchup 5) Self Serve Salmon Station: House Made Gravlax, BBQ Salmon Tips, Salmon Tartare Served with Assorted Crostini, Cream Cheese, Red Onion and Capers *4 pieces of sushi per person may be substituted for sandwiches and wraps at no charge. See pages for Sushi, Canapés, Reception Additions and Evening Cocktail Reception Menus. 13

18 Banquets &Weddings Deluxe Cocktail Reception Menu Cheese Board with Assorted Crackers Basket of Fresh Vegetables with Dill Dipping Sauce Minimum 25 people Also available for daytime events 44 per person Choice of three Sandwiches and Wraps: (3 pieces per person) Vegetable Wrap with Goat Cheese, Butter Lettuce, Sun Dried Tomato and Pesto Tuna Salad Wrap with Chives and Lemon Mayo Baby Shrimp Wrap with Avocado, Pea Shoots and Spiced Cocktail Sauce Chicken Salad Sandwich with Butter Lettuce and Chipotle Mayo on Marble Rye Smoked Salmon, Capers, Red Onion and Dill Cream Cheese on a Sesame Bagel Assorted Deli Meats, Aged Cheddar, Tomato and Grainy Mustard Mayo on Mini Brioche Buns *Gluten Free bread available on request Selection of House Made Cold and Hot Canapés (4 pieces per person) (see page 16 for canapé options) Select one of the following Chef Attended or Self Serve Stations:** 1) Pasta Station Cheese Tortellini with Grilled Chicken, Asparagus Tips, Red Peppers and Shiitake Mushrooms 2) Carved Rack of Lamb with choice of Orange Cranberry Chutney, Dijon Pear Chutney or Apple Mint Chutney 3) Prawn and Scallop Station Sautéed in Butter, Garlic, White Wine and Basil Purée 4) Self Serve Slider Station (one meat, one vegetarian): Choose from Beef, Pulled Pork and Vegetarian. Served on Mini Buns with Pickles, Red Pepper Mayo and Herb Ketchup 5) Self Serve Salmon Station: House Made Gravlax, BBQ Salmon Tips, Salmon Tartare Served with Assorted Crostini, Cream Cheese, Red Onion and Capers Platter of Seasonal Tropical Fruit and Berries Assorted Mini Cupcakes and Dessert Squares Chocolate Dipped Strawberries (one per person) Coffee Tea *4 pieces of sushi per person may be substituted for sandwiches and wraps at no charge. ** Add a 2nd chef or self serve station for an additional 9 per person. 14

19 Banquets &Weddings Recommended Reception & Buffet Additions *Gluten Free Options House Made Gravlax Salmon Platter (two sides) Served with Sliced Baguette, Red Onion and Capers (serves 25) Poached Prawns with Wasabi Cocktail Sauce (serves 25) (75 Prawns) Antipasto Platter (serves 25) Grilled Vegetables, Olives, Marinated Bocconcini and Sliced Italian Meats Drizzled with Olive Oil and Balsamic Vinegar Served with Sliced Baguette Basket of Fresh Vegetables with Dill Dipping Sauce or Guacamole (serves 25) (Dill Sauce) 100 (Guacamole) Thin Crust Pizza Break (minimum 12 people) per person Prosciutto, Roasted Red Pepper, Goat Cheese & Confit of Garlic Pizza Feta Cheese, Spinach, Roasted Pine Nut, Artichoke and Roma Tomato Pizza (2 pieces per person) Chilled Sliced Meat Platter (serves 25) Served with Mustard, Horseradish, Sliced Onions, Tomatoes and Assorted Rolls Duo Dip Platter: Hummus or Tzatziki Dip and Salsa served with Tri-Colour Tortilla Chips and Pita Bread (serves 25) Sandwich & Wrap Platter (50 pieces) Vegetable Wrap, Tuna Salad Wrap, Baby Shrimp Wrap, Chicken Salad Sandwich, Smoked Salmon on Sesame Bagel and Mini Brioche Buns with Assorted Deli Meats *Gluten Free bread available on request Platter of Quartered Sandwiches (60 pieces) (Tuna, Egg Salad, Turkey, Ham, Roast Beef and Vegetarian) Cheese Board with Assorted Crackers (serves 25) Ask about our Chef s Custom BC Cheese Boards - pricing varies Sweets Table (per person) Chef s Selection of Assorted Cakes, Pies and Mini Cupcakes (1.5 pieces per person) Assorted Macarons or Bite Size Cheesecakes (36 pieces minimum order) Substitute Macarons or Bite Size Cheesecakes for Mini Cupcakes on buffets add 1 50 per person Assorted Mini Cupcakes (per dozen) Chocolate Dipped Strawberries (per dozen) Premium Platter Seasonal Fresh Fruit and Berries (serves 25) Dessert Squares (per dozen slices) (minimum 1 dozen of each kind) Lemon, Pecan, Raspberry Tango Bar, Meltaway Bar or Brownies *Gluten Free Brownies available on request by the dozen Freshly Baked Cookies (per dozen) White Chocolate Chunk Macadamia Nut, Cranberry Oatmeal or Chocolate Chip *Gluten Free Cookies by the dozen available on request *Gluten Free Rice Crackers available on request instead of Baguette or Assorted Crackers 15

20 Banquets &Weddings Chef s Selection of House Made Hot Canapés minimum order 2 dozen per selection 37 per dozen Dungeness Crab and Albacore Tuna Croquette Bacon Wrapped Scallop Rolled in a Smoked BBQ Sauce (Gluten Free) Phyllo Wrapped Camembert Cheese with Cranberry Relish Wild Mushrooms with Thyme Wrapped in Puff Pastry Caramelized Onion and Brie Tart (Gluten Free) Tandoori Chicken Satay with Crushed Peanuts (Gluten Free) Wild Mushroom, Parmesan and Risotto Croquette Prawn and Scallop Skewer with Sweet Chili Sauce (Gluten Free) Chef s Selection of House Made Cold Canapés Minimum order 2 dozen per selection 37 per dozen Heirloom Tomato, Basil, and Parmesan Cheese Bruschetta with Balsamic Reduction Prosciutto Wrapped Asparagus with Truffle Essence Rice Cracker with Duck Breast, Saskatoon Jelly and Orange Rind (Gluten Free) Sliced Smoked Salmon, Capers, Red Onion and Cream Cheese Seared Ahi Tuna Marinated in a Soya Barbecue Sauce Topped with an Avocado and Pineapple Compote **Gluten Free Rice Crackers may be substituted on request for Crostini or Rye Toast Sushi Sushi Platter (Salmon, Tuna, Crab and Vegetarian) Served with Soya Sauce and Wasabi (150 pieces) minimum order (200 pieces) (250 pieces) Slider Station Minimum order for 12 people Beef, Pulled Pork or Vegetarian Sliders Served on Mini Brioche Buns with Truffle Mayonnaise, Herb Ketchup and Pickles (3 pieces per person) per person 16

21 Banquets &Weddings Prix Fix Plate Served Dinner Menu No substitutions available for this menu other than special dietary requirements 57 per person with one entrée choice 60 per person with choice of 2-3 entrées (If you wish a choice of entrée please contact our Event Coordinator for details and conditions that apply) All Meals come with a Basket of Fresh Rolls and Butter for Each table and Coffee/Tea Appetizers (please select one) Chicken Terrine Filled with Duck Served with Dried Cherry-Orange Compote with Fresh Avocado or Pan Fried Large Prawn and Scallop Topped with Squash Strings and a Duo of Red and Yellow Pepper Sauce Entrées (Beef, Halibut and Chicken Served with Chef s Choice Vegetables and Potatoes) Pan Seared Halibut with Buttered Spinach and Tomato-Golden Caviar Sauce with Fresh Avocado or Grilled 5oz Bacon Wrapped AAA Beef Tenderloin with Red Wine Sauce Topped with Wild Mushroom Ratatouille or Tarragon Coated Baked Free Range Chicken Breast Filled with Shrimp Mousse Served with Port Wine Demi or Vegetarian Paella with Roasted Tofu Served with Nutty Stilton Bread Fingers Desserts (please select one) Wedge of Chocolate Paté with Warm White Chocolate Sauce Topped with Kirsch Marinated Blackberries or Open Faced Local Apple and Puff Pastry Tart with Creamy Vanilla Ice Cream 17

22 Banquets &Weddings Arranging a Service Dinner Menu A minimum 3 courses & Coffee Tea are required 3 course minimum must include an entrée Complete the Following Steps to Customize your Service Menu: 1) Select one item from each course that you would like to offer. 2) Add up the total price of the items selected. 3) Don t forget to add in the price of Coffee Tea. 4) Add 17% Gratuity (Service Charge) to the total of the items selected. 5) Add 5% GST to the total including Gratuity (Service Charge). Service Meal Policies: We will do our best to accommodate dietary and allergy needs. Please advise us of specific dietary, allergy and/or vegetarian needs at least one week prior to your event. Vegetarian and gluten free entrées (see page 22) and dessert available upon request. Children s menus for kids up to 12 years old available upon request. Prices vary depending on final menu selection. If you wish to offer your guests a choice of entrée please contact our Event Coordinator for details. Conditions and a 3 per person charge will apply. Our Chef would be happy to customize a menu. Contact our Event Coordinator for details. Dinner Entrées served with your choice of Chef s fresh vegetables and potatoes. Please select two of the following vegetables and one potato to accompany your entrée(s): (some exceptions apply) Vegetables: Asparagus, Baby Carrots, Red Peppers, Braised Red Cabbage, Herbed Zucchini, Vegetable Ratatouille, Garlic Roasted Fennel or Green Beans Potatoes: Baby Red Roasted Potatoes Seasoned with Rosemary and Paprika Herbed Parisienne Pan Roasted Melon Ball Shaped Potatoes Seasoned with Paprika and Herbs Duchess Seasoned Mashed Potatoes Mixed with Fresh Egg and Butter, then Piped into Small Shapes, Brushed with Egg Wash and Baked until Golden Brown Marquis Baked Seasoned Mashed Potatoes Formed into a Nest Topped with Tomato Concassé Add: Pre-Dinner House Made Cold or Hot Canapés Served to your guests (2 pieces per person) (see page 16 for selections) per person To complement your meal, please see our wine list for suggestions Cake Plating/Serving Fee per person University Golf Club will cut, plate, garnish and serve your cake to each of your guests at their tables. Garnish includes your choice of a Chocolate Dipped Strawberry or Fresh Fruit, with a Chocolate or Fruit Sauce. Please note: University Golf Club does not charge to cut cakes. We will score or cut any birthday, wedding or anniversary cake and add it to a self serve buffet or late night snack station for no charge. (Plates, forks and napkins will be provided.) 18

23 Banquets &Weddings Service Dinner Menu Items A minimum 3 courses & Coffee Tea are required 3 course minimum must include an entrée All Meals come with a Basket of Fresh Rolls and Butter for each table Starters Appetizers Duck Filled Chicken Terrine with Dried Cherry Orange Compot Blackened Albacore Tuna (Medium Rare) and Caramelized Onions Drizzled with Sesame Oil Soy Reduction Prawn Cocktail with Shredded Cucumber, Tomatoes and Lemon Cocktail Sauce Sliced Smoked Salmon, Shaved Fennel Salad and Orange Vinaigrette Crisp Pork Belly with Apple Purée, White Beans and Apple Cider Jus Soups Wild Mushroom Bisque Garnished with House Dried Tomato and a Splash of Fresh Cream Carrot-Ginger Soup Topped with Spinach Oil and Shredded Local Tomato Seafood Chowder Lobster and Corn Bisque with Sour Cream and Chives Roasted Vine Tomato-Basil Soup with Crème Fraîche Butternut Squash Bisque Served with Mini Sage Gnocchi Cream of Celeriac Soup Flavoured with Apples and Chestnuts Salads Butter Lettuce, Endive, Organic Tomatoes and Cranberries with Garlic Dressing Artisan Lettuces with Red Wine Poached Pear, Dried Figs, Gorgonzola Cheese, Toasted Pecans and Pomegranate Guava Dressing Mixed Greens Rolled in a Goat Cheese and Champagne Dressing Topped with Carrot Chips Torn Leaves of Crisp Romaine with Grilled Chicken Breast and Dried Plum Tomatoes Tossed in Caesar Dressing Baby Mixed Greens, Candied Pecans, Sliver of a Red Wine Poached Pear, Oka Cheese and Champagne Dressing Field Greens, Marinated Olives and Sun Dried Tomatoes with Simple Olive Oil Dressing Butter Lettuce and Endive with Roquefort Dressing, Caramelized Walnuts and BC Apples Arugula Salad with Oranges and Toasted Pine Nuts Rolled in Goat Cheese Dressing Flavoured with Truffle Oil

24 Banquets &Weddings Service Dinner Entrées Entrées Served with Chef s Fresh Vegetables and Potatoes (some exceptions apply) See page 18 to make selections to accompany your entrée See page 22 for Vegetarian and Gluten Free entrée options Meats Petite Fillet (7oz) AAA Beef Tenderloin with Roasted Root Vegetable Purée, Red Onion Marmalade and Beef Jus Roasted AAA Angus Striploin with Red Onion Flavoured Red Wine Demi **Please note: Beef Entrées will be prepared Medium Rare to Medium. Seafood Oven Baked Salmon on Yellow Pepper Sauce Topped with Buttered Spinach and a Slice of Lemon Cured Albacore Tuna Oven Cooked Halibut with Caper Butter Leek Sauce Topped with Crispy Beetroot Sticks Baked Arctic Char with Roasted Cauliflower, Pine Nuts, Celery Root Purée, Smoked Bacon and Sautéed Spinach Grilled Salmon Fillet with Red-Yellow Pepper Sauce and Leek Straw Poultry Duck Breast with Dried Cherry-Cabernet Sauce, Julienned Orange Rind and Arugula Spinach, Red Pepper and Duck Filled Chicken Breast with Oyster Mushroom Sauce Roasted Chicken Breast with Red Wine Sauce Sprinkled with Toasted Almonds and Julienne Leeks Chicken Breast, Smoked Organic Tomato Purée and Sautéed Shitake Mushrooms Vegetarian Barley Risotto, Garden Peas, Sun Dried Tomatoes, Parmesan Cheese and Zucchini Vinaigrette House Made Spinach, Wild Mushroom and Goat Cheese Cannelloni with Celery Root Sauce Topped with Yellow Tomato Compote Penne and Bow Tie Pasta with Roasted Garlic Fennel Cream, Pearl Vegetables and Spinach Topped with Tomatoes Please see page 22 for additional vegetarian and gluten free entrées Our Chef would be happy to customize a menu. Contact our Event Coordinator for details. Children s menus for kids up to 12 years old available on request. Prices vary depending on final menu selection. If you wish to offer your guests a choice of entrée please contact our Event Coordinator for details. Conditions and a 3 per person charge will apply. 20

25 Banquets &Weddings Service Dinner Desserts Vanilla Bean Gelato with Fruit Coulis and French Wafer Seasonal Fresh Fruit Plate with Brown Sugar Crème Fraîche Deep Dish Apple Pie with Fresh Whipped Cream Chocolate Sensation Cake with Fresh Whipped Cream Tuscan Tiramisu Served with Fresh Vanilla Cream Lemon Flan with Whipped Cream and Seasonal Berries Manhattan Cheesecake Finished with a Strawberry Purée and Candied Pecans Chef s Selection of House Made Desserts Double Chocolate Paté with Mango Crème Anglaise and Grand Marnier Perfumed Strawberries Mini Chocolate Brownies with Sugar Roasted Peaches and a Scoop of Vanilla Bean Ice Cream all Dusted with Cinnamon Spice Crème Caramel with an Array of Seasonal Berries and Whipped Cream Flavoured with Mint Liqueur Warm Pear and Apple Cobbler with Crunchy Topping Mixed with Chocolate Chunks Coffee Tea (applicable to all service meals) Cake Plating/Serving Fee per person University Golf Club will cut, plate, garnish and serve your cake to each of your guests at their tables. Garnish includes your choice of a Chocolate Dipped Strawberry or Fresh Fruit, with a Chocolate or Fruit Sauce. Please note: University Golf Club does not charge to cut cakes. We will score or cut any birthday, wedding or anniversary cake and add it to a self serve buffet or late night snack station for no charge. (Plates, forks and napkins will be provided.) 21

26 Banquets &Weddings Vegetarian and Gluten Free Buffet or Plate Served Entrées Vegetarian entrées available for substitution on buffets or plate served meals at no additional charge Fish or chicken gluten free entrées available for substitution on buffets or plate served meals 2 per person upcharge may apply Add an extra vegetarian entrée selection to any buffet - 6 per person Add an extra gluten free fish or chicken entrée selection to any buffet - 8 per person Vegetarian (Gluten Free as shown) Roasted Red Pepper Filled with Basmati Rice Pilaf, Served on a Roma Tomato Confit (Vegan) (not available for buffet) Seasonal Vegetable Croquettes with Red-Yellow Pepper Sauce and Garlic Roasted Mushrooms (Vegan) Vegetable-Chick Pea Curry over Basmati Rice (Vegan) (not available for buffet) Penne and Bow Tie Pasta with Roasted Garlic Fennel Cream, Pearl Vegetables and Spinach Topped with Tomatoes Vegetable Moussaka with Eggplant, Potato, Peppers, Tomato Cream Sauce and Ricotta Cheese (Gluten Free) Corn, Tomato, Cauliflower and Kale Baked with Three Cheese Cream (Gluten Free) Cauliflower, Wild Mushroom and Potato Wellington with Spiced Tomato Sauce Gluten Free Fish or Chicken Entrées Salmon with Grilled Pineapple, Corn Relish and Dill Butter Sauce Roasted Salmon with Balsamic Tomato-Red Onion Vinaigrette Halibut with Lobster Sauce, Buttered Spinach and Tomato Concassé Roasted Breast of Chicken with Coconut Flavoured Sweet Potato Purée and Shallot Portobello Mushroom Sauce 22

27 Banquets &Weddings Chef s Signature Buffet Minimum 50 people 80 per person Appetizers (2 canapés per person passed to guests during cocktail hour) See page 16 for options. Chilled Items Basket of Fresh Rolls and Butter on the Buffet Grilled Trio of Organic Peppers on a Platter with Fresh Basil, Garlic and Olive Oil Sprinkled with Goat Cheese House Made Caesar Salad Choice of three Chef s Salads See page 27 for Chef s Salad Selection Seafood Platter Poached Salmon with Dill and Cracked Black Pepper Garlic Roasted Prawns with Cocktail Sauce Steamed Mussels with Coconut Curry Sauce (Hot) Roasted Blackened Scallops House Cured Gravlax Salmon Hot Items House Made Scalloped Potatoes or Rosemary Roasted Fresh Baby Potatoes (select one) Chef s Selection of Seasonal Steamed Vegetables Entrées Roasted AAA Prime Rib of Beef au Jus Carved by Chef (Gluten Free) Oven Fired Mini Lobster Tails Marinated in Dill, Lemon Rind and Garlic Butter (Gluten Free) House Made Seafood Lasagna with Scallops, Baby Shrimp, Albacore Tuna, Prawns and Spinach Lightly Flavoured with Pernod Cream and Goat Cheese Grilled Salmon Fillet with Simple Lemon Dill Cream and House Dried Tomatoes Local Free Run Chicken Breast with White Wine Mushroom Tarragon Cream Sauce Desserts Platter of Seasonal Tropical Fruit and Berries Assorted Cakes, Mini Cupcakes, Macarons and Fruit Flan or Sticky Toffee Pudding with Vanilla Custard (select either cakes/macarons or pudding) Cheeseboard with Assorted Crackers Server Attended Ice Cream Station with Condiments and Warm Sauces Coffee Tea 23

28 Banquets &Weddings Premium Dinner Buffet Minimum 50 people 70 per person Appetizers (2 canapés per person passed to guests during cocktail hour) (select 2 kinds from hot and cold canapé options on page 16) Chilled Items Basket of Fresh Rolls and Butter on the Buffet Marinated Garlic Grilled Vegetable Platter Drizzled with Extra Virgin Olive Oil and Balsamic Vinaigrette House Made Caesar Salad Choice of three Chef s Salads See page 27 for Chef s Salad Selection Seafood Bowls Poached Peel and Eat Prawns Assorted Seafood and Shellfish Salad Steamed Mussels Rolled in Organic Tomato-Garlic Vinaigrette Hot Items Roasted AAA Striploin with Morel Mushroom Sauce Carved by Chef House Made Scalloped Potatoes Baked with Three Cheeses, Garlic Mashed Potatoes or Rosemary Roasted Fresh Baby Potatoes (Select one style of potato please) Garlic Buttered Green Beans, Baby Carrots and Asparagus Choice of three of the following entrées: Symphony of Prawn, Salmon and Scallops in a Delicate Lobster Sauce with Wilted Spinach Roasted Pork Tenderloin with Tarragon Cream Sauce and Watermelon Relish Seared Pheasant Breast with Banana Cream Sauce Garnished with an Apple Fritter Roasted Lamb Chop with Wild Mushroom Demi and a Splash of Fresh Mint Oil Braised Short Ribs with Garlic, Soya Glaze, Porcini Mushrooms and Salsa Oven Fired Arctic Char with Buttered Spinach, Garlic Prawns and Red Pepper Puree (Gluten Free) Blackened Coho Salmon with Lemon Dill Sauce, Marinated Scallop and Organic Tomato Concassé Butternut Squash Ravioli, Beetroot Cream, Yellow Pepper Compote and Spinach Oil Baked Penne Pasta Rolled in Vegetarian Chili and Three Cheese Desserts Platter of Seasonal Tropical Fruit and Berries Assorted Cakes, Pies and Mini Cupcakes with Whipped Cream or Sticky Toffee Pudding with Vanilla Custard (Select Cakes/Pie or Pudding) Cheese Board with Assorted Crackers Mini Donut Station or Server Attended Ice Cream Station (select one) with Condiments and Warm Sauces (to have both add 2 per person) Coffee Tea Please see page 22 for additional vegetarian and gluten free entrées Upgrade Striploin to Prime Rib au Jus Carved by Chef add 7/person Upgrade Striploin to AAA Beef Tenderloin Wrapped in Mushrooms and Puff Pastry with a Side of Red Wine Reduction Carved by Chef add 8/person 24

29 Banquets &Weddings Deluxe Dinner or Barbecue Buffet Minimum 50 people 65 per person Appetizers (2 canapés per person passed to guests during cocktail hour) Mini Tart Shell Filled with House Cured Salmon Tartare, Sour Cream and Canadian Caviar (Gluten Free) Cherry Tomato Filled with Herb Cream Cheese on a Rice Cracker with Cucumber Mayo (Gluten Free) (To substitute canapés from page 16 please add 1.50/person) Chilled Items Basket of Fresh Rolls and Butter on the Buffet Platter of Whole Side of Salmon Cooked in Dill, Cracked Black Pepper and Lemon Roasted Herbed Prawns House Made Caesar Salad Choice of two Chef s Salads See page 27 for Chef s Salad Selection Hot Items 6 oz. New York Steak Rubbed with an Array of Herbs; Barbecued by Chef or Roasted AAA Striploin with Red Onion and Garlic Infused Red Wine Sauce Carved by Chef (select one) Rosemary Roasted Fresh Baby Potatoes or Garlic Mashed Potatoes (select one) Chef s Selection of Seasonal Steamed Vegetables Choice of three of the following entrées: Baked Black Cod with Fennel-Pink Peppercorn Sauce and Black Cherry-Orange Compote Vegetable Ravioli with Yellow Pepper Sauce, Wild Mushrooms, Ratatouille and Shredded Leeks Oven Baked Salmon with House Dried Tomato and Brandy Flavoured Lobster Sauce Wild Mushroom-Spinach Lasagna Baked with Marinara Sauce, Ricotta and Parmesan Garlic-Rosemary Grilled Chicken Breast, Bouquette of Wild Mushroom and Organic Tomato Broth (Gluten Free) Horseradish Crusted Baked Salmon with Spanish Saffron Cream and a Splash of Spinach and Red Pepper Oils Roasted Chicken Breast Filled with Lobster-Shrimp Mousse Finished with Tarragon Cream Sauce Symphony of Prawn, Salmon and Scallops in a Delicate Lobster Sauce with Wilted Spinach Garlic Buttered Prawn Skewer Finished on the BBQ (5 prawns per skewer) (Gluten Free) Blackened Flank Steak with Cherry Tomatoes Coated with Warm Cilantro Lime Vinaigrette Roasted Lamb Rack Chop with Grainy Dijon Demi and a Splash of Minted Olive Oil and House Dried Tomatoes Desserts Platter of Seasonal Tropical Fruit and Berries Assorted Cakes, Pies and Mini Cupcakes with Fresh Whipped Cream or Sticky Toffee Pudding with Vanilla Custard (Select Cakes/Pie or Pudding) Cheese Board with Assorted Crackers Mini Donut Station or Server Attended Ice Cream Station (select one) with Condiments and Warm Sauces (to have both add 2 per person) Coffee Tea Upgrade New York Steak to 5 oz. AAA Beef Tenderloin Barbecued by Chef add 6 per person *This buffet includes 1 Chef either carving or barbecuing. Any group needing Chefs to BBQ and Carve will pay a Chef s Charge of tax per Chef required. 25

30 Banquets &Weddings Dinner Buffet Minimum 50 people 54 per person Chilled Items Basket of Fresh Rolls and Butter on the Buffet Basket of Fresh Vegetables with Dill Dipping Sauce House Made Caesar Salad Choice of two Chef s Salads See page 27 for Chef s Salad Selection Hot Items Roasted Top Round AAA Beef with Wild Mushroom Sauce, Carved by Chef Rosemary Roasted Fresh Baby Potatoes Chef s Selection of Seasonal Steamed Vegetables Choice of two of the following entrées: Noisette of Pork Tenderloin with Maple Flavoured Demi Finished with an Apple Compote Filled Tart Braised Short Ribs Topped with Three Bean Chili, Herbed Sour Cream and Cilantro Roasted Free Range Chicken Breast with Summer Squash Purée and Organic Red Pepper Salsa Baby Shrimp and Salmon Cakes with Simple Lemon Sauce and Tomato Confit Topped with Fresh Avocado Oven Fired Arctic Char with Roasted Cauliflower Sauce, House Dried Roma Tomato and a Splash of Black Bean Purée Oven Baked Salmon with Yukon Gold Potato Sauce and a Splash of Fresh Spinach Oil Baked Chicken Legs with Coconut Curry Sauce Topped with Coconut Chips and Roasted Candied Pecans Cheese Filled Ravioli Rolled with Ground Local Vegetables. Olive Oil and a Hint of Red Wine Vinegar Desserts Platter of Seasonal Tropical Fruit and Berries Assorted Cakes, Pies and Mini Cupcakes with Fresh Whipped Cream or Sticky Toffee Pudding with Vanilla Custard (Select Cakes/Pie or Pudding) Cheese Board with Assorted Crackers Mini Donut Station with Condiments and Warm Sauces Coffee Tea Add: Chef s Choice Pre-Dinner House Made Cold or Hot Canapés Served to your guests (2 pieces per person) per person See page 16 for canapé options Substitute Server Attended Ice Cream Station for Mini Donut Station add 2 per person Please see our Reception & Buffet Additions on page 15 to add to your buffet Please see page 22 for additional vegetarian and gluten free entrées 26

31 Banquets &Weddings Chef s Buffet Salad Selections Black Bean and Roasted Corn with Chorizo Chili Lime Dressing and Fresh Cilantro Broccoli-Grape Slaw with Sunflower Seeds, Shaved Carrots and Cider Dressing (Gluten Free) House Made Caesar Salad Butter Lettuce and Fresh Papaya in a Ginger Lime Vinaigrette Tossed with Sesame Seeds and Avocado (Gluten Free) Mixed Greens, Baby Beets, Cambazola Cheese, Pears and Pecans with Watermelon Vinaigrette (Gluten Free) Trio of Bean, Cherry Tomato and Red Onions with Dijon Mustard Vinaigrette (Gluten Free) Mixed Greens and Grilled Endive with Poached Pear Rolled in English Cucumber-Champagne Dressing (Gluten Free) Arugula-Butter Lettuce Salad with House Dried Organic Tomatoes, Shredded Carrots and Roasted Fennel Dressing Greek Salad with Watermelon (Gluten Free) Winter Field Greens, Pickled Beets, Roma Tomato and Hearts of Palm with Roasted Garlic Dressing Baby Spinach, Apple, Almonds, Dried Cranberry and Shredded Carrots with Creamy Bacon Dressing Penne Pasta with Sun Dried Tomatoes, Pesto Dressing, Pine Nuts and Crumbled Goat Cheese Marinated Garlic Grilled Vegetable Platter Drizzled with Extra Virgin Olive Oil and Balsamic Vinaigrette (Gluten Free) (Extra 3/person) 27

32 Floorplans Salon 2400 square feet (60 x 40 ) Covered Patio with Heaters Balcony Style Patio Dance Floor approx. 11 x 18 The Westpoint Room 1600 square feet (40 x 40 ) Dance Floor approx. 16 x 28 Outdoor patios complete with tables and chairs. No Smoking permitted on patios. Smoking permitted in designated smoking areas only. S t a n l e y P a r k University Golf Club E n g l i s h B a y Burrard Downtown N University Blvd. Wesbrook Mall SW Marine Dr. Blanca W.4th Broadway W.10th W.12th W.16th W.41st SW Marine Dr. Granville Oak Cambie Vancouver International Airport Richmond Hwy 99 ferries How to find us. For a google map go to 28

33 Weekday Banquets Audio Visual Equipment Rentals Podium and Microphone Complimentary Additional Standing Microphone Wireless Clip-on Microphone Wireless Hand Held Microphone Digital Satellite Background Music Complimentary (Please ask our Event Coordinator for Style of Music Channels available) Tripod Screen (84 x 84 ) Mixer (direct input box for computer hook up into house sound system for laptop sound only, not for dancing music) Flipchart with Paper and Felt Pens Whiteboard with Easel and Dry Erase Markers Black & White Photocopies each Colour Photocopies each Easel Complimentary Wireless Internet Access Complimentary (Password and Network ID are required: Please ask our Event Coordinator for details)(shaw Open WiFi available) University Golf Club Pens (1 per person upon request) Complimentary University Golf Club 4.25 x 7 Notepads (1 per person upon request) Complimentary University Golf Club does NOT own computer, laptop or LCD projectors Additional Audio Visual, including computer projectors are available on request, by special order. Rental, Delivery & Pick up Charges apply. All Audio Visual Equipment Rentals are Subject to applicable taxes. 29 Prices are subject to applicable taxes. Prices subject to change.

34 Weekday Banquets Weekday Bar Minimums & Bartender Charges Available Monday to Friday / excludes weddings A complimentary bartender is provided for cash or host bars that exceed 300 in revenue before taxes and gratuity. A charge of 25 per hour+ GST / bartender will be in effect otherwise (based on a 4 hour minimum) A 10/person minimum revenue required for cash or host bars up to 300 before taxes and gratuity to avoid a charge at 25/hr + GST / bartender (based on a 4 hour minimum) Additional 25/hr bartender charge + GST applies to events that exceed the 4 hour minimum and do not meet the minimum revenue required University Golf Club will provide one bartender per 80 guests Additional bartenders are available for a cost of 100 per bartender + GST The above rates apply to weekday events only and exclude weddings For weekend events please see page 34 under Weekend and Wedding Policies and Information Prices are subject to applicable taxes Menus valid April 01, 2018 to March 31, 2019 Prices Subject to Change 30

35 Weekday Banquets Weekday Room Rental & Labour Charge Information Available Monday to Friday / excludes weddings Weekday Room Rentals Daytime Events rooms available from 7:00am to 4:00pm at the latest Evening Events rooms available from 6:00pm to 1:00am at the latest pre-tax catering = food, coffee/tea and bottled non alcoholic beverage only does not include other beverages 1) No Room Rental Westpoint Room or Salons based on the following: Applies to Daytime Events that have 50+ guests (Westpoint) or 75+ (Salons) and reach a minimum pre-tax catering requirement of 34/person Applies to Evening Events that have 50+ guests (Westpoint) or 75+ (Salons) and reach a minimum pre-tax catering requirement of 44 or more per person 2) Reduced Room Rental based on the following: Applies to Daytime Events with up to 250 guests that spend 24 to 33 per person on pre-tax catering Applies to Evening Events that have less than 50 guests (Westpoint) or 75 guests (Salons) yet reach our minimum pre-tax catering requirement of 44 per person or more on catering 200 Room Rental for one Salon, 350 for two and 450 for three + GST 225 Room Rental + GST for Westpoint Room 3) Full Room Rental based on the following: Applies to Daytime Events that spend less than 24 per person on pre-tax catering Applies to Evening Events that spend less than 44 per person on pre-tax catering 350 Room Rental for one Salon, 650 for two and 900 for three + GST 400 Room Rental + GST for the Westpoint Room Note: Above pre-tax catering minimums are pre gratuity (service charge) and tax Labour Charge 100 Labour Charge + GST per server required for the event, applicable to all events with less than 20 guests 100 Labour Charge + GST per server required, applies to all events who have no pre-tax catering 100 Chef Charge + GST levied for any group requiring a Chef past 9:00pm or asking for more Chefs than included on any given menu Room Capacities for Breakfasts, Luncheons, Dinners & Meetings (the number of guests each banquet room holds varies depending upon room set up requirements) Salons I, II & III Each room is 20 x 40 / total of 2400 square feet a. One room accommodates up to 35 guests b. Two rooms accommodate up to 100 guests c. Three rooms accommodate up to 200 guests d. Three rooms accommodate up to 250 guests for cocktail receptions Westpoint Room Approximately 40 x 40 / total of 1600 square feet a. accommodates up to guests for sit down functions b. accommodates up to 100 guests for cocktail receptions Prices are subject to applicable taxes Menus valid April 01, 2018 to March 31, 2019 Prices Subject to Change 31

36 Banquets &Weddings General Policies & Information A 500 non-refundable/non-transferable deposit and a signed Function Terms Contract are required to secure all Banquet Bookings. A 1000 non-refundable/non-transferable deposit and a signed Function Terms Contract are required to secure all Wedding, Bar Mitzvah or Bat Mitzvah Bookings. An additional 2000 deposit for all Wedding, Bar or Bat Mitzvah bookings is required 120 days prior to the event. In the event of a cancellation of a Function or Wedding Reception, University Golf Club will retain the nonrefundable deposit. Groups that request a change to their Function or Wedding Reception date after the deposit is paid will be required to pay a new deposit for the new Function or Wedding Reception date as all deposits, once paid, are non-transferable. Cancellation charges over and above losing the initial deposits are applicable to events cancelled within 120 days of the event date. For Wedding Receptions, Bar Mitzvah or Bat Mitzvah bookings, pre-payment on all hosted Food and Beverages is required 30 days prior to the function. Any Wedding Receptions, Bar Mitzvah or Bat Mitzvah bookings cancelled within 30 days before the function date will lose the full estimated pre payment on all hosted food/beverages. The University Golf Club strongly recommends that the Host of events purchase Event Liability and Cancellation Insurance for their Function covering all of the Host s activities during the event. Alternatively the Host may be able to endorse their existing commercial or personal insurance policy to provide coverage. This may be arranged through an external insurance provider. In accordance with the Health and Liquor Board regulations, all Food and Beverage must be purchased from University Golf Club, with the exception of Wedding, Birthday, Special Occasion and/or Anniversary Cakes. Corkage Functions respectfully declined. No Food and/or Beverages may be removed from the premises as per Provincial Health and Liquor Board regulations. University Golf Club will add a 17% Gratuity (service charge) to all food and hosted beverages served at the Function. Applicable GST is levied on all charges including the 17% Gratuity (service charge) as per Revenue Canada guidelines. 100 Chef Charge + GST levied for any group requiring a Chef past 9:00pm or an additional Chef over and above the Chef included with a particular menu ie: a chef to BBQ and carve or a Chef to Carve and then a Chef for an additional food station. All Functions must confirm the final minimum guaranteed attendance numbers at least 48 hours prior to the Function. This number may only increase by up to 5% provided Chef approves the increase. University Golf Club will prepare food based on the final minimum guaranteed numbers and is not responsible for identical service if actual numbers are more than the guarantee. All Food and Beverage Pricing is Subject to Change. 32

37 Banquets &Weddings General Policies & Information Functions that hire live or recorded musical entertainment for their event are subject to the SOCAN Fee (Tariff No.8) (Society of Composers, Authors and Music Publishers of Canada) and the Re:Sound (Tariff 5.B) Fee + GST. The applicable charges are as follows: Rates subject to change as per SOCAN & Re:Sound a) Room capacity of guests without dancing SOCAN GST; Re:Sound GST b) Room capacity of guests with dancing SOCAN GST; Re:Sound GST c) Room capacity of guests without dancing SOCAN GST; Re:Sound GST d) Room capacity of with dancing SOCAN GST; Re:Sound GST University Golf Club does not permit the use of nails, tacks, staples or tape on function room walls, outdoor gazebo, railings and/or trellis. Please ask our Event Coordinator if you have décor requests. In accordance with the BC Ministry of Public Safety and Solicitor General, you must be 19 years of age for liquor service. University Golf Club is required to ask for 2 pieces of ID when verifying a customer s age. The first piece of ID must be government issued and include: name, photo, birth date and signature ie: driver s license or passport. The second piece of ID must include your name imprinted on the card and photo or signature ie: care card or credit card. Having 2 pieces of ID does not guarantee liquor service. If UGC has any doubts about the ID produced, you will not be served. Smoking is not permitted within the Clubhouse or on our Salon and Westpoint patios, as per the Provincial Tobacco laws. Smoking is permitted in designated smoking areas only. For weddings, complimentary use of our gazebo area for a rehearsal is included with all ceremony bookings. Rehearsals are booked with our Event Coordinator no more than 8 weeks before the wedding date. We cannot guarantee a plan b rehearsal in a reception room as availability is subject to Clubhouse events. UGC prohibits the use of drones, fog and/or smoke machines, any fireworks, sparklers or other combustible materials. UGC is fully decorated for the holiday season from mid-late November to the New Year. Check with our Event Coordinators for specific set up & take down dates. Decorations are not removed until the New Year. UGC does not have a private bridal room but provides complimentary use of a key to a private bridal closet for dress changes in the ladies locker room (subject to availability). This area may be used for wedding parties to freshen up hair & make up and wait for ceremonies to begin. No men permitted in the ladies area. Men are welcome to use the mens locker room. UGC will not accept responsibility for items brought onto the property or for any items left behind following events. All items brought to the premises must be removed at the end of each event unless prior arrangements have been made with our Event Coordinators. Any items left on UGC property are left at your own risk. Items kept for a maximum of 30 days. 33

38 Weekend Banquets &Weddings Weekend and Wedding Policies & Information All Weekend Events and Wedding Receptions must meet UGC Food/Beverage minimums. Minimums exclude Room Rentals, Gratuity/Service Charge and taxes. Peak Season: May 01 Oct. 31 (Saturdays and Holiday Weekend Sundays) Off Peak Season: Nov. 01 April 30 or Mon.-Fri. and Non Holiday Weekend Sundays during Peak Season Westpoint Room Receptions (minimum 50 guests required; accommodates up to guests for sit down functions and up to 100 for a cocktail reception) Peak Season 300 Room Rental + GST will be levied Off Peak Season 200 Room Rental + GST will be levied Salon Receptions (minimum 100 guests required; accommodates up to 200 guests for sit down functions and up to 250 for a cocktail reception) Peak Season 600 Room Rental + GST will be levied Off Peak Season 500 Room Rental + GST will be levied Afternoon Receptions Reception time for 9:00am 4:00pm / Event must conclude no later than 4:00pm *Room access time for set up 8:00am or later the day of the event Peak Season Minimum food/beverage spend of 50/person plus 17% gratuity/service charge + GST required Off Peak Season Minimum food/beverage spend of 45/person plus 17% gratuity/service charge + GST required Evening Receptions Reception time from 6:00pm 1:00am / Event must conclude no later than 1:00am *Room access time for set up 4:00pm or later the day of the event Peak Season Minimum food/beverage spend of 80/person plus 17% gratuity/service charge + GST required Off Peak Season Minimum food/beverage spend of 70/person plus 17% gratuity/service charge + GST required Children s service lunch or dinner menus for kids up to 12 years old. Prices vary depending on final menu selection Children ages 6-12 are ½ price for cocktail reception or buffet menus Children ages 5 and under are no charge for cocktail reception or buffet menus *Room access times for set up may vary due to room availability, please contact Event Coordinator for details Should any event not meet the minimum spend required for food/beverages, whatever the event is short on the minimum will have that amount added to the room rental + GST. ie: minimum spend is 80/person, groups spend 78/person the 2/person the group is short will be added to the room rental on the final invoice of the event All functions must conclude by the end time as stated on the Function Plan 250 per hour Labour Charge + GST will apply to any function staying beyond the 4:00pm or 1:00am end time, meaning you may not stay past the end time 100 Chef Charge + GST levied for any group requiring a Chef past 9:00pm or asking for more Chefs than included on any given menu On Site Gazebo Ceremony Fee GST 34

39 Weddings Complimentary Wedding Services University Golf Club is pleased to offer the following: White table linen for all tables Coordinating linen napkins (black, brown, purple, violet, navy blue, wedgewood blue, forest green, seafoam green, yellow, burgundy, red, raspberry, baby pink and white) Cutlery, dinnerware and glassware Skirted gift table, DJ table, guest book table and cake table Guests Tables White ceramic bud vase with a mini carnation and a piece of greenery for each table Two clear glass oil lamp candles per table Coloured sparkles to sprinkle on each table Table numbers and stands Head Table Decorative white organza with bows scalloped across front of head table (straight tables only) White ceramic bud vase with a mini carnation and a piece of greenery Clear glass oil lamp candles across the front of the head table Coloured sparkles to sprinkle across the table Services House P/A system (for UGC podium and microphone only) Digital Satellite background music for reception rooms Complimentary use of a cake knife and two toasting glasses 84 x 84 Tripod Screen, A/V Cart and Extension Cord Mixer (direct input box for computer hook up into house sound system for slide show sound only, not for dancing music) Complimentary use of an Easel for seating chart and/or photograph Outdoor patios complete with tables and chairs Photography area with waterfalls and gazebo (subject to availability) Complimentary use of gazebo area (if applicable) for rehearsals (see page 33 for details) Complimentary parking for guests Two reserved parking spaces for Bridal Party outside the front of the Clubhouse Complimentary use of a key for a private bridal closet in the ladies locker room (subject to availability) Note: University Golf Club does NOT own a computer, laptop or LCD projector. Additional audio visual, including computer projectors are available on request, by special order. Rental, delivery and pick up charges apply plus applicable taxes. Referrals (see page 38 for preferred vendors or contact our Event Coordinator) Disc Jockeys, Musicians and Wedding Planners Decorators and Chair Covers Wedding Cakes Photographers and/or Videographers Marriage Commissioners or Celebrants Ice Carver Florists Accommodations Cake Plating/Serving Fee See page 12 or 21 for details 35

40 Weddings Celebrate the Whole Occasion... Pre Wedding Golf Is there a better way to enjoy this tradition than a day of golf, friends, family and great food? Our Event Coordinator can suggest a preplanned package that includes tee times, golf carts and après golf appetizers in our Westward Ho! Public House and Grill Room. If you have something a little different in mind we ll help you customize your event. Rehearsal Contact our Event Coordinator to book a rehearsal in our Gazebo Garden. Afterwards, relax and have your rehearsal dinner with us. We would be happy to reserve a table in the Westward Ho! overlooking the garden. Complimentary Sparkling Wine will be included with your meal! Ceremony The Gazebo Garden at UGC is an idyllic setting for your wedding. With towering trees, a pond with a stream and beautiful gardens, you will have one of the most romantic spots you can find without having to travel all over the city to get there. Reception Only steps away from the ceremony, your guests will appreciate the short trip to your reception! With our reputation for first-class service and wonderful food, your special day will close with a celebration you will remember for many years to come. The Clubhouse at UGC has two beautiful reception rooms available. The Westpoint Room seats 80-90, and the Salon seats 200 (minimums do apply for each room see page 34). Both have an outdoor patio, and are elegantly and tastefully decorated. For more information please contact our Event Coordinator. 36

41 Weddings Ceremony & Photography Information Ceremonies Only couples with their wedding reception booked with our facility may use the Gazebo area for a ceremony. Our on site ceremony charge is GST. Ceremonies may take place at our outdoor Gazebo, if available at the time of booking. The Gazebo is booked on a first come first serve basis. (one ceremony per booking time) If the weather is inclement, the ceremony will take place in your reception room. (on site ceremony fee applies; rate 250 or GST depending on set up) Gazebo ceremony set up includes: (if applicable) Up to 60 folding white resin chairs A round signing table with linen & 2 chairs inside the gazebo A power outlet & extension cord for client s music Sound system with speaker outdoor use only (for client s CD or ipod hook up or UGC handheld mic) A skirted table with chair for DJ set up Red carpet aisle runner 1 banquet server dedicated to set up and take down 10 x 10 tent for musicians Folding white resin chairs for musicians 100 Labour Charge + GST levied per additional banquet server required for set up and take down Daytime Receptions Ceremonies may be scheduled anytime from 9:00am to 11:30am. Remember to leave enough time for your reception and lunch. We recommend eating no later than 12:30pm. Reception rooms available until 4:00pm only. Evening Receptions Ceremonies start at 5:30pm or later. No earlier than 5:30pm. Reception rooms open for guests at 6:00pm. Photos The outdoor Gazebo area may be used for photography. (subject to availability) Only receptions booked with our facility may take photographs on site. Photos may not be taken anywhere on the Golf Course or Putting Greens. The Gazebo may be reserved for photography space for GST (booked on a first come first served basis). 37

42 Service Referrals Photography, Video, Photobooth, DJ & Planner Dynamic Weddings Contact: Dennis Bellia Facebook: Dynamic Weddings Vancouver Hot Wax DJ & Photobooth Contact: Elliott Kipnes Facebook: hotwaxentertainment Accommodation Holiday Inn Vancouver Centre (Broadway) Contact: Dennese Usison Facebook: Holiday Inn Vancouver-Centre Park Inn & Suites by Radisson Vancouver Contact Sales: or Facebook: ParkInnandSuitesVancouverBroadway Photography Vivid Moments Contact: Raymond Chou (weddings) Facebook: Vivid Moments Instagram: vividmomentsweddings Wedding Planning, Design & Décor, Day of Coordination Key Events and Weddings Contact: Lucy Chan Facebook & Wedding Design, Décor, Florist and Cakes Jack and Jill Weddings & Events Décor Contact: Tommy or Aileen Facebook: jackandjillweddings Rentals Lonsdale Event Rentals For Inquiries Contact Facebook & Instagram: lonsdalerentals Photography: Raymond Chou, Vivid Moments Florist (UGC House Florist) Garlands Florist Contact: Aniko Kovacs Facebook: Garlands-Florist 38

43 Our commitment to you is to consistently provide the highest standard of service and finest quality of food in an elegant and relaxed setting. We welcome you and look forward to making your special event a very memorable one. UNIVERSITY GOLF CLUB 5185 UNIVERSITY BLVD, VANCOUVER, BC V6T 1X5 TEL: FAX: University Golf Club UniversityGolf universitygolf