EXECUTIVE AIRPORT PLAZA EXECUTIVE BURNABY EXECUTIVE PLAZA COQUITLAM EXECUTIVE HOTEL VINTAGE PARK

Transcription

1 BANQUET MENUS EXECUTIVE AIRPORT PLAZA EXECUTIVE BURNABY EXECUTIVE PLAZA COQUITLAM EXECUTIVE HOTEL VINTAGE PARK 7311 Westminster Highway 4201 Lougheed Highway 405 North Road 1379 Howe Street Richmond, BC Burnaby, BC Coquitlam, BC Vancouver, BC

2 BREAKFAST CONTINENTAL BREAKFAST Buffet Minimum of 10 People Assorted fresh fruit juices Choice of three: Bakery fresh croissants, Muffins, Danish, Banana bread or Bagel Chilliwack honey, Sweet butter & preserves THE EUROPEAN CONTINENTAL Buffet Minimum of 10 People Assorted fresh fruit juices Bakery fresh croissants, Muffins Chilliwack honey, Sweet butter & preserves Fresh seasonal fruit & berries with natural yogurt Charcuterie platter with European deli meats & cheese, Hot hard boiled egg AMERICAN BREAKFAST Buffet Minimum of 20 People Assorted fresh fruit juices Bakery fresh croissants, Muffins or Danish Chilliwack honey, Sweet butter & preserves Fresh seasonal fruit & berries with yogurt Toast selection with preserves & sweet butter Short stack of buttermilk pancakes Peppered scrambled eggs Country sausage, Maple smoked bacon & hash brown potato THE WEST COAST BENEDICTS Buffet Minimum of 20 People Assorted fresh fruit juices Toasted bagels, Cream cheese & Alderwood smoked salmon Cinnamon spiced yogurt Fresh seasonal fruit & berries Trilogy of benedicts: Smoked salmon, Spinach & back bacon with Hollandaise sauce Hash brown potato

3 BUILD YOUR OWN EXECUTIVE BREAKFAST BUFFET (OR ADDITIONS TO BREAKFAST) Assorted fresh fruit juices Skim milk Milk Assorted low fat yogurt Cottage cheese Yogurt Choice of three: Bakery fresh croissants, Muffins, Danish, Banana Bread or Bagel Chilliwack honey, Sweet butter & preserves Cold Cuts platter with European deli meats & cheese Toast selection Buttermilk pancakes Crispy bacon Baked ham Breakfast sausage Scrambled eggs Scrambled eggs with chives & peppers Eggs Benedict Smoked salmon benedicts Spinach benedicts Montreal smoked beef, Yukon gold potatoes hash Home fried potatoes Fresh seasonal fruit

4 CANADIANA BREAKFAST Buffet Minimum of 20 People Assorted fresh fruit juices Bakery fresh croissants, Muffins or Danish Chilliwack honey, Sweet butter & preserves Fresh seasonal fruit & berries with yogurt Toast, Montreal smoked beef Scrambled eggs, Hash brown potato THE BAGEL BREAKFAST Buffet Minimum of 20 People Assorted fresh fruit juices Assorted freshly baked bagels (2 bagels per person) Herb flavored cream cheeses, Chilliwack honey, Sweet butter & preserves Scrambled eggs with chives, Maple glazed ham Home fried potatoes Fresh seasonal fruit EXECUTIVE HEALTH SMART BREAKFAST Minimum of 20 People Fresh squeezed orange, grapefruit & tomato juice Cranberry bran muffins Chilliwack honey, Sweet butter & preserves Honey almond granola Assorted low fat yogurts Cottage cheese Skim milk Fresh seasonal fruit BUFFET BREAKFAST Minimum of 40 People (Less then 40 people, additional $5.00 per person) Assorted fresh fruit juice station Fresh seasonal fruit & berries Assorted cold & Hot cereals Cottage cheese Yogurt Home fried hash brown potatoes Scrambled eggs with chives Spanish sauce Crispy bacon Baked ham & breakfast sausage Freshly baked muffins & croissants Assorted preserves & sweet butter

5 THE EXECUTIVE PLATED BREAKFAST Fresh orange juice Scrambled eggs with bacon & sausage or ham, Breakfast potatoes Assortment of muffins, Fruit Danishes & croissants Chilliwack honey, Sweet butter & preserves Freshly brewed regular or decaffeinated coffee Traditional & herbal teas THE BENEDICTINE PLATED BREAKFAST Fresh orange juice Two poached eggs on English muffin Canadian back bacon, Hollandaise sauce Broiled tomato with herbs, Breakfast potatoes Croissants with jams, Marmalade, Honey & butter Freshly brewed regular or decaffeinated coffee Traditional & herbal teas THE PACIFIC PLATED BREAKFAST Fresh orange juice Two poached eggs on English muffin Smoked sockeye salmon, Hollandaise sauce Breakfast potatoes Croissants, Jams, Marmalade, Honey & butter Freshly brewed regular or decaffeinated coffee Traditional & herbal teas

6 BRUNCH BRUNCH BUFFET Only Available Between 10:00AM and 3:00 PM Chef s selection of freshly baked breads & rolls Assorted chilled juice Freshly baked muffins, Bagels, Croissants Preserves, Marmalade, Honey & sweet butter Scrambled eggs, Eggs Florentine Crisp bacon, Breakfast sausages, Executive griddle top potatoes Belgium waffles, Strawberry compote, Maple syrup Salads Wild & gathered greens, Fresh berries, Mandarin oranges Caesar salad Tri colored pasta salad, Fresh basil, Sun dried tomato vinaigrette, Platter Assorted cold cuts, Domestic & international cheeses Vegetable antipasto Chutneys, relishes & mustards Crisp local farm vegetables, Zesty dip Entrées Vancouver s daily market Rock fish White wine herb sauce Chicken legs, Bourbon mushroom sauce Mosaic of wild rice Fresh seasonal vegetables Roast potatoes On the Carvery Slow roasted Baron of Beef Or Brown sugar & spice glazed ham Or Roasted lamb legs Desserts Fresh fruit mirror with assorted desserts, Brownies & Nanaimo bars

7 LUNCH BUFFET EXECUTIVE LUNCH BUFFET Minimum of 20 People Choice of Four: Soup of the day Nugget potato salad Shell pasta, Pesto mayonnaise Wild & gathered greens, Fresh berries, Mandarin oranges Fraser valley garden salad, Chef's dressing Classic Greek salad, Goat cheese feta Caesar salad with focaccia croutons & Parmesan cheese Choice of Four: Shrimp salad croissant, Horseradish butter mayonnaise, Smoked turkey, Aged Canadian cheddar, French baguette Black forest ham, Swiss Emmental, Mill baguette Cream cheese, Grilled marinated vegetable, Tomato, Sprouts, Focaccia Egg salad wrap Tuna salad panini Roasted beef, Dijon mayonnaise, Sliced onion & chutney, Kaiser roll Olives, Cocktail onions, Pickled peppers, Cornichons Squares & mousse cakes WORKING LUNCH BUFFET Minimum of 30 People Chef s selection of freshly baked breads & rolls Choice of Four: Soup of the day Caesar salad with focaccia croutons & Parmesan cheese Fresh market greens with selection of dressings Baby spinach salad, Blue cheese, Sliced apples & caramelized pecans Greek salad with feta goat cheese Gold coin potato salad Choice of Two: Baron of Beef with sherry dip & French baguette Chicken stir fry with Chinese vegetables Grilled Portobello mushroom, Spinach & feta (Vegetarian) Seafood medley in a white wine caper sauce Roasted breast of chicken with a white truffle sauce Steak and mushroom pie Meat or creamy vegetable lasagna & jardinière of market fresh vegetable & potato or rice Minted fresh fruit salad Tortes & mousses

8 12 PIZZA LUNCH BUFFET Minimum of 30 People Chef s selection of freshly baked breads & rolls Choice of Four: Soup of the day Wild & gathered greens with fresh berries, Mandarin oranges Butter lettuce & asparagus tip salad, Sun dried tomato vinaigrette Caesar salad with focaccia croutons & Parmesan cheese Tomato & baby bocconcini salad with African bush basil Pizza Selection - Choice of Two: Ham, Pesto & pineapple Pepperoni, Green pepper & Goat cheese Smoked chicken, Vine ripened tomato & green olives Chorizo sausage, Onion, Mushrooms & sour cream Smoked salmon, Red onion, Sour cream & capers Cheese, Basil, Tomato, Mushrooms & artichokes PASTA LUNCH BUFFET Minimum of 30 People Chef s selection of freshly baked breads & rolls Choice of Four: Soup of the day Nugget potato salad Shell pasta, Pesto mayonnaise Wild & gathered greens, Fresh berries, Mandarin oranges Fraser Valley garden salad, Chef's dressing Classic Greek salad, Goat cheese feta Caesar salad with focaccia croutons & Parmesan cheese Penne, Farfallini, Rotini Tomato sauce, cream sauce, meat sauce Tiramisu cakes Desserts Squares, Chocolate tortes, Cheese cakes, Pies & mousse cakes Whole fresh fruit display

9 FRENCH COUNTRY THEME LUNCH Minimum of 30 People Chef s selection of fresh baked breads & rolls Choice of Four: Soup of the day Select salad greens, Vinaigrette au fine herbs Salad Nicosia, Salad Orientale Chicken legs Bonne Femme, Pearl onions, Bacon & potatoes Provencal beef stew Jardinière of market fresh vegetables & potato or rice Tortes & mousses CARIBBEAN BUFFET LUNCH Minimum of 30 People Chef s selection of fresh baked breads & rolls Choice of Four: Soup of the day Avocado dip with cheese cubes & raisins Spinach salad with caramelized pecans Spicy bean salad, Assorted seasonal greens with nuts Choice of Two: Caribbean coconut papaya beef curry Baked Rock fish cumin, Lime & freshly ground black pepper Chicken legs coated, Pineapple & blue cheese sauce Corn, Vegetable medley, Rice pilaf Squares, Chocolate tortes, Cheese cakes & mousse cakes Whole fresh fruit display MEDITERRANEAN BUFFET LUNCH Minimum of 30 People Chef s selection of freshly baked breads & rolls Choice of Four: Soup of the day Greek salad Medley of baby lettuce, Olive oil & vinegar dressing Lemon, Roasted hazelnut, Mint Cous-cous salad Orange & onion salad Baby spinach salad, Sliced apples & pecans Gold coin potato salad Choice of Two: Lemon pepper chicken legs Beef stroganoff Roasted lamb leg Paella Savory rice pilaf with fine herbs Garlic & lemon roasted nugget potatoes Medley of vegetables Squares & mousse cakes Whole fresh fruit display Assorted olives, Peppers, Pickles

10 EXECUTIVE BURGER LUNCH BUFFET Minimum of 30 People Choice of Four: Soup of the day Tomato & Spanish onion salad Caesar salad with croutons & a tangy dressing Sweet corn & diced pepper salad Gold coin potato salad Fresh market salad, Selection of dressings Tri-colour pasta salad Choice of Two: Marinated chicken burger Salmon burger Beef burger Vegetarian burger Baked beans, Corn on the cob, Burger buns, condiments Sliced fresh seasonal fruit platter Apple pie, Dessert squares & cookies EAST INDIAN LUNCH BUFFET Minimum of 30 People Sweet corn, Chili, Cilantro & assorted pepper salad Raita Mesclun greens with onion & tomato Choice of Two: Butter chicken Chicken curry Beef curry Aloo gobi Cheese stuffed eggplant, Chili tomato sauce Mango chutney Green pea & saffron basmati rice Naan bread Fresh fruit display Mango cheesecake

11 VEGETARIAN LUNCH BUFFET Minimum of 30 People Chef s selection of freshly baked breads & rolls Choice of Four: Vegetable chowder Tomato & Spanish onion salad Sweet corn & diced pepper salad Gold coin potato salad Mesclun green, Hazelnut curry vinaigrette Roasted bell pepper salad, Sweet corn & bean salad, Tomato bocconcini Baby beet & red onion salad Vegetable platter, Blue cheese dip, Pesto mayonnaise Assorted olives & pickles Focaccia, Baguette, Assorted Rolls, Butter Choice of Two: Mushroom strudels, Vegetable lasagna Szechuan vegetable & firm tofu stir fry Grilled eggplant & curried chickpea with spinach and feta cheese WESTERN BBQ LUNCH BUFFET Minimum of 30 People Chef s selection of freshly baked breads & rolls Choice of Four: Soup of the day Tomato & Spanish onion salad Fresh market greens with selection of dressings Caesar salad with croutons & a tangy dressing Sweet corn & diced pepper salad Gold coin potato salad Choice of Two: Bourbon marinated chicken Wild BC salmon filets 6 oz New York steaks Baked potatoes, Corn on the cob, Baked beans Sliced fresh fruits & seasonal berries Chocolate mousse, Assorted cheesecakes, Assorted fruit pies Steamed fresh market vegetables Wild rice medley Squares, Cheesecakes, Pies & mousse cakes Whole fresh fruit display

12 LUNCH PLATED PASTA LUNCH PLATED Minimum of 20 People Chef s selection of freshly baked breads & rolls Fraser Valley mesclun greens Virgin olive oil & tarragon vinaigrette Choice of One Penne, Farfallini or Rotini With Choice of One Tomato sauce, Cream sauce or White wine, Olive oil Garlic sauce PLATED STEAK LUNCH Minimum of 20 People Chef s selection of freshly baked breads & rolls Soup of the day New York center cut steak sandwich With fries & house salad Roasted hazelnut vanilla mousse Tiramisu cakes WILD BC SALMON PLATED LUNCH Minimum of 20 People Chef s selection of freshly baked breads & rolls Heart of butter lettuce with sweet bell peppers Kiwi chive dressing Pan seared filet of salmon, Basmati rice, Grilled seasonal vegetables, Orange lime sauce Minted fresh fruit salad CHICKEN BREAST PLATED LUNCH Minimum of 20 People Chef s selection of freshly baked breads & rolls Soup of the day Spiced grilled chicken breast With Caesar salad Fresh lemon tart COFFEE AND REFRESHMENT BREAK Mineral or sparkling water

13 Energy beverages Pop, Juice Gourmet regular & decaffeinated coffee & assorted teas Thermos of coffee or tea Freshly squeezed Orange, Apple, or Grapefruit juice Whole, Skim, or 2% Milk Garden vegetables with tzatziki Granola bar & dried Okanagan fruits Assorted squares Freshly baked croissants Muffins (assorted selection) Freshly baked giant cookies Platter of fresh sliced seasonal fruit Whole fresh fruit basket Honey almond granola parfait Ice cream bars Dark & white chocolate fondue, Banana Bread, Chocolate & Vanilla Sponge Cake, Berries, Fruit Minimum of 25 People DESSERT & COFFEE BREAK Minimum of 10 People MILK & COOKIE BREAK

14 Assortment of freshly baked jumbo cookies Choice of Two: Freshly baked jumbo cookies, Assorted squares, Banana bread, Muffins & Coffee & tea With coffee, tea or 2% Milk FRESH FRUIT & VEGGIE BREAKS Minimum of 25 People Local farm fresh fruit & veggies, Tzatziki sauce & kiwi mango dressing With choice of: Fresh fruit punch, Mineral water with lemon & lime wedges Or Coffee & tea AFTERNOON FIESTA Minimum of 10 People Tortilla chips Salsa, Sour cream & guacamole dip Pickles & olives With choice of: Fruit juices & pop Or Coffee & tea DIP N SAVOR Minimum of 10 People (Less than 10 people, additional 2.00 per person) Pita bread Tzatziki Dip, Hummus, Mediterranean roasted red pepper salad With choice of: Iced tea & juices Or Coffee & tea EXECUTIVE MORNING AND AFTERNOON BREAKS (Minimum of 10 people)

15 LIGHT N HEALTHY Assortment of fruit flavored yogurt Chilliwack honey, Granola, BC local nuts With choice of: Apple or Orange or Cranberry juice Or Coffee & tea CHOCOLATE EXTRAVAGANZA Chocolate fudge & pecan brownies Chocolate covered rice crispy squares Chocolate chunk cookies White & dark chocolate dipped strawberries Pitchers of ice cold chocolate milk Deluxe blend of roasted coffee, Traditional & herbal teas THE SUGAR RUSH Chocolate dipped rice crispy squares Chocolate covered coffee beans Jelly beans Maple & walnut fudge Deluxe blend of roasted coffee, Traditional & herbal teas ICE CREAM PARLOUR Selection of ice cream bars & frozen yogurt Fruit pops & Oreo cookies Deluxe blend of roasted coffee, Traditional & herbal Teas FONDUE & CAKES (Minimum of 25 People) Dark & white chocolate fondue Banana bread, Chocolate & vanilla sponge cake, Berries, Fruit THE PERFECT MID-DAY BREAK Selection of tea sandwiches to include: Smoked salmon & dill cream cheese, Black forest ham, Butter mayonnaise Chicken & pineapple pate on toast Cheese scones with preserves Gourmet pastries Deluxe blend of roasted coffee Traditional & herbal teas (3 finger sandwiches per person) ASSORTMENT OF OPEN FACED SANDWICHES (Any time of the day) Presented on Focaccia, Baguette, Croissant & Assorted Wraps

16 EXECUTIVE SANDWICH BUFFET Choice of Four: Chicken & papaya, Chives Roast beef, Sliced onion & chutney Egg salad, Cucumber Black forest ham, Cheddar cheese Tuna salad, Apple Cream cheese, Tomato, Cucumber, Sprouts Served with an assortment of pitted olives, Pickles & fresh vegetables 3 pieces per person Traditional & herbal teas WEST COAST SANDWICH BUFFET Choice of Four: Baby shrimp, Dill mayonnaise Brie cheese, Grapes Smoked salmon with onion rings & capers Crab & pineapple, Chives Cream cheese, Avocado, Tomato, Sprouts Prosciutto & asparagus Served with an assortment of pitted olives, Pickles & fresh vegetables 3 pieces per person Traditional & herbal teas TEA SANDWICH TRAY (Only Available Between 3:00PM and 5:00 PM) Choice of Four: Open face on assorted breads Black forest ham with cheddar cheese Smoked salmon, Cream cheese Caper, Red onion Cucumber sprouts & butter mayonnaise Served with an assortment of pitted olives & pickles 3 pieces per person Traditional & herbal teas The above selections reflect our suggestions. We would be pleased to customize a menu for your group. BOXED LUNCHES

17 THE BACKPACKER Deli meat & cheese on French baguette Market green salad, Kosher pickle Fresh cut vegetables Whole fresh fruit Jumbo cookie Orange juice THE PICNIC LUNCH Roast tender chicken breast Garlic baguette Potato salad Cheddar cheese, Fresh cut vegetables Kosher pickle Whole fresh fruit Jumbo cookie Orange juice

18 RECEPTION SELECTION COLD Dill pickled oysters, English cucumber capellini Wild salmon tartare, Sweet red onion, Crème fraîche, Black caviar Grana Padano Parmesan crisps, Goat cheese mousse Japanese spoon Maine Diver scallop ceviche BC salmon gravlax rose, Oat cake, Lemon cream cheese Roulade of smoked chicken, Baby spinach, Curried langoustines Loch Fyne mussels, Wild BC smoked salmon mousse, Beluga caviar BC prawn, Avocado salsa, Potato Mille-feuille, Chipotle aioli Mini bagel chips, Cumin Coriander black tiger Muskovy duck confit, Quadra Island organic quince compote Niagara grape & cheese truffles Wasabi blini, Ahi tuna tartar, Tobiko caviar Smoked salmon roulade, Wasabi cream, Dark rye croustade Beef striploin roll chive horseradish Tomato, Bocconcini, Focaccia crouton, Balsamic reduction Phyllo purse French brie, Cumberland jelly BC farm fresh vegetables, Spicy tzatziki dip Chilliwack farms & international cheeses, French bread & assorted crackers Tortilla chips, Curried jumbo prawns, Mango salsa Grilled, Poached asparagus & Parma prosciutto Organic tomato, Crispy basil, Grana Padano shooters HOT Champagne baked Oysters, Mushroom, Scallions, Champagne cream Crisp panko Dungeness crab cakes, Pineapple ginger salsa BC mushroom Flight Tasting Pork cheek poppers, Apple marmalade Executive Certified Angus Beef sirloin sliders, Potato mini brioche Tandoori chicken drummettes Tempura prawns, Soya wasabi glee Beef satay, Asian peanut sauce Tikka chicken skewers, Cucumber raita Mini quiche roasted sweet peppers, Boursin cheese Mini quiche of red onion, Figs & stilton Pastry purse pear, Cambanzola cheese, Candied cashews Spicy vegetable samosas, Green or red chutney Spicy chicken samosas, Green or red chutney Swedish meatball skewer, BBQ sauce Vegetable spring rolls, Spicy plum sauce Sesame jack pork potsticker Spanakopita, Spicy tzatziki Indian vegetable pakoras, Mango chutney

19 CREATE YOUR OWN DINNER MENU Our Chefs have designed these Dinner Menus to enable you to create your own three or four course customized menu. Included in the three course menu: Freshly Baked Assorted Rolls and Butter, Coffee and Assorted Teas Please note that the Starter & Dessert should be the same for all attendees. Three or four course menus need to include one entrée. We would be pleased to customize a menu for your group. Contact our catering sales team, and they can assist you with your menu planning. For Entrée Maximum Choice of 3 (& Pre ordered is required) SOUP Pacific Northwest seafood chowder BC wild salmon, clams, shrimp Tomato, avocado buttermilk soup Roasted Fraser Valley butternut squash soup Vegetable chowder Hot & sour chicken soup Hungarian beef goulash soup SALAD Executive Caesar Salad Traditional Caesar Salad with Chef s twist Marinated olives, Pesto Parmesan croutons Bleu Claire Cheese, Roasted BC Pear Salad Little Qualicum Bleu Claire cheese, Candid cashews, Mesclun & micro greens Spinach Salad Orientale Blue cheese, Sliced apples, Spicy caramelized pecans Champagne & Lavender Salad Seasonal greens, Belgian endive, Warm goat cheese galettes, Lavender vinaigrette

20 APPETIZER Antipasto Plate Black tiger prawns, Venezia prosciutto, Melon, Marinated artichokes, Italian salami Fresh local farm roasted vegetables,tomato bocconcini Truffled Carpaccio of Beef Sherry vinegar emulsion, Organic hazelnut oil Salmon & Halibut Ceviche Extra virgin olive oil, Limoncello reduction, Olives & peppers Roma Tomato, Okaganagan Goat Cheese Salad Fried organic basil aged balsamic vinegar, Extra virgin olive oil Smoked Salmon Crisp potato pancakes, Capers, Onions Cherry tomato, Cream cheese Prawn Martini Prawns & pear cocktail, Cinnamon infused tomato, Horseradish confit Tomato brandy sauce Oysters Rockefeller Traditional New Orleans recipe Spinach, Pernod, Scallions, Light Béchamel sauce ENTRÉE Fraser Valley Chicken Breast Spinach Salt Spring Island goat cheese farce, Grana padano potato gratin, Port wine roasted shallot jus Pan-Fried Filet of Wild BC Salmon Lemon grass scented basmati rice, Pea shoots, Lemon & orange sauce Pacific Halibut Imperial Dungeness crab, Chilliwack corn, Potato gratin, BC farm vegetable strings, Tarragon corn crème, Lemon orange sauce

21 Broiled, Marinated Nicola Valley 6 oz Beef Tenderloin Truffle Bobs ranch shallots, Pinot Noir glaze or herb butter Garlic gratin potatoes Grilled seasonal vegetables Certified Angus Beef New York Steak 8 oz Centre cut strip loin, Full bodied texture, Red wine rosemary garlic jus Grana Padano potato gratin, Seasonal vegetables Braised Quadra Island Lamb Shank Lamb shank in red Zinfandel & spices Garlic mashed potatoes, Sautéed asparagus, Port reduction Berkshire Pork Chop Mashed Yukon gold potatoes, Grilled seasonal vegetables, Agassiz hard cider jus Grilled Vegetables Napoleon Aged balsamic, Red pepper emulsion grilled, Marinated tofu, Truffled beans, Pea sprouts DESSERT Chocolate terrine with crème anglaise Belgian chocolate cup Picasso with fresh fruit Vanilla beans, Ginger crème brûlé Lemon cheesecake with blueberry compote Okanagan apple tart with whipped cream Tiramisu cake

22 DINNER BUFFET TIVOLI BUFFET Minimum of 50 People Choice of Four: Wild & gathered greens, Fresh berries, Mandarin oranges, Roasted garlic vinaigrette Classic Caesar salad, Pesto croutons, Reggiano parmesan Butter lettuce & asparagus tip salad, Sun dried tomato vinaigrette Red bliss potato salad Spinach salad Orientale Sicilian fennel & orange salad with mint & red onion Decorative Platters Poached decorated salmon surrounded by salmon medallions with a citrus mayonnaise Decorated ham surrounded by black forest & prosciutto ham Antipasto of artichoke hearts, Grilled vegetables, Bocconcini, Tomatoes & Melon Seafood medley, Clams, Black mussels, with a herb vinaigrette Main Courses Grilled chicken breast, Truffled brandy jus, Shitake mushrooms Roasted grain fed beef striploin, Sauce Pinot Noir (carved) Broiled BC salmon filets with a citrus orange parsley sauce Chow mein noodle stir fry with fresh vegetables, Ginger & green onions Minted baby roast potatoes Grilled fresh seasonal vegetables Dessert Sliced fresh fruits & seasonal berries Chocolate mousse, Assorted cheesecakes, Assorted fruit pies, Tortes & cakes International cheeses with French bread & assorted crackers Gourmet regular & decaffeinated coffee & assorted Teas

23 COPPER CLUB BUFFET Minimum of 50 People Choice of Four: Pasta salad with Pacific baby shrimp & pesto mayonnaise Asparagus tip, Sweet pepper medley, dressed with walnut oil Gourmet farm salad with a choice of dressings Salad Orientale Sicilian fennel & orange salad with mint & red onion Grilled marinated vegetable salad Decorative Platters Poached decorated salmon surrounded by salmon medallions with a citrus mayonnaise Decorated ham surrounded by black forest & Prosciutto ham Antipasto mirror, Artichoke hearts, Grilled vegetables, Bocconcini, Tomatoes & Melon Main Courses Choice of Two: Grilled chicken breast, Wild mushrooms, Green peppercorn sauce Center cut sirloin steak with a port wine glaze Broiled BC salmon filets dressed with lemon, orange & fresh herb sauce Grilled vegetarian lasagna Ravioli filled with wild mushrooms with a roasted tomato sauce Baby minted potatoes & basmati rice Grilled fresh seasonal vegetables Dessert Sliced fresh fruit & seasonal berries Chocolate mousse, Assorted cheesecakes, Assorted fruit pies, Tortes & cakes Gourmet regular & decaffeinated coffee & assorted teas

24 CENTENNIAL BUFFET Minimum of 50 People Choice of Four: Wild & gathered greens with fresh berries, Mandarin oranges, with roasted garlic vinaigrette Classic Caesar salad, with pesto croutons and Reggiano parmesan Butter lettuce & asparagus tip salad, Sun dried tomato vinaigrette Red bliss potato salad Sicilian fennel & orange salad with mint & red onion Decorative Platters Poached decorated salmon surrounded by salmon medallions with a citrus mayonnaise Decorated ham surrounded by black forest and prosciutto ham Antipasto mirror, Artichoke hearts, Grilled vegetables, Bocconcini, Tomatoes & Melon Seafood medley, Clams, Black mussels, Herb vinaigrette Main Courses Choice of Four Entrees: Roast leg of lamb (carved), with a traditional mint sauce Grilled breast of chicken with a sweet papaya curry Center cut sirloin steak with a red wine glaze (carved) Shrimp fried rice with Thai spices Grilled Pacific salmon filets with saffron glaze Ricotta & spinach cannelloni, Crème tomato sauce & Baby roasted potatoes, Medley of vegetables, Spanish rice Dessert Sliced fresh fruits & seasonal berries Chocolate mousse, Assorted cheesecakes, Assorted fruit flans, Tortes & cakes International cheeses with French bread & Assorted crackers White Grand Marnier chocolate for dipping with strawberries Gourmet regular & decaffeinated coffees & assorted teas

25 CREATE YOUR OWN EAST INDIAN DINNER BUFFET Minimum of 50 People Salads Minimum Choice of Four: Sweet corn, Chili, Cilantro & assorted peppers salad Tomato Kachumber Raita Mesclun greens with onion & tomato Red chutney Green chutney Wild & gathered greens, Fresh berries, Mandarin oranges, Roasted garlic vinaigrette Hot Selection Minimum Choice of Three: Butter chicken Karai Gosh or Chicken Fish masala Bindi curry Cheese stuffed eggplant, Chili tomato sauce Karai chicken Beef biryani Bhaji Gosh or Chicken Vegetarian palak paneer Lamb curry Aloo gobi & Buffet includes: Green pea & saffron basmati rice Jeera potatoes Naan bread Dessert Minimum Choice of Two: Fresh fruit display Mango cheesecake Cardamom infused crème caramel Buffet includes: Gourmet regular & decaffeinated coffee & traditional East Indian Chai tea

26 EXECUTIVE BUFFET Minimum of 50 People Rustic European bread display Sweet butter, Olive tapenade & Artichoke pesto spread Select garden greens, with orange basil yogurt dressing or Champagne & fine herb vinaigrette Caesar salad with focaccia croutons & Parmesan cheese Grilled & marinated hearts of palm with fried capers Tender asparagus spears with goat cheese crumble Tomato & baby bocconcini salad with African bush basil Fire roasted bell peppers & onions with lemon thyme oil Corn salad with wild rice & scallions Jumbo shrimp with cocktail sauce Chilled salmon display with poached salmon, BBQ and smoked salmon Chilled ice display of mussels & clams Smoked trout, Peppered mackerel Smoked turkey & cranberry mango chutney Roast beef display, Creamy horseradish and jardinière of home pickled vegetables European country baked ham & charcuterie display with black forest ham, Deli meats, Sausage, Pates & Cumberland sauce Carving Station - One Chef Roasted pork loin with wild mushrooms, Spinach, Sun dried tomatoes & Pine nuts Roasted boneless leg of rosemary & Dijon crusted lamb with garlic glaze Sautee Station - Two Chefs Grapefruit & garlic scallops & prawns with fireweed honey & chives Spatzle sautéed with country butter & garden fresh herbs Sautéed red cabbage with apples & raisins Hot Chaffing Presentation Stuffed breast of free range chicken Saffron parsley sauce Petit filet of beef, Bourbon four peppercorn sauce BC wild salmon filet, Lemon, Orange sauce Steamed & buttered potato nuggets Jardinière of baby vegetables Confetti rice pilaf with pearl vegetables Grilled vegetable gratin with plum tomatoes Desserts Station - One Chef Bananas foster With vanilla bean gelato Dark & white chocolate fondue station Banana bread, Chocolate & vanilla sponge cake, Berries, Fruit Brule & crème caramels Bars, Squares, French pastries Chocolate tortes, Cheese cakes, Fruit flans, Pies & mousse cakes Domestic & imported cheese display Gourmet regular & decaffeinated coffees & assorted teas

27 PRESIDENTIAL DINNER Minimum of 25 People Executive Pear Caramelized shallots wild BC mushrooms duxelles Brandy, Amaretto cream sauce or Manitoba Quail Roasted quail breast glazed with Sauterne dressed on French beans in truffle oil Egg ravioli bound with spinach & cream cheese ~ Mango Mint & Concord Grape Intermezzo Presented in a tear drop ice globe ~ Choice of: Wild Pacific Halibut Pan fried filet of wild Pacific halibut, Dressed with lemon & orange watercress, Potato dauphine or Filet of Beef Filet of Alberta beef roasted, Chanterelles, Port wine reduction Shallots mashed potatoes or Grilled Vegetables Napoleon Aged balsamic, Red pepper emulsion grilled, Marinated tofu, Truffled beans, Pea sprouts or Free Range Chicken Breast Wrapped in Okanagan double smoked bacon, Apple brandy sauce Yukon gold potato coins or Sustainable, Naturally Organic, Wild Northern Caribou Pan seared tenderloin, Blackberry jus Parmesan gratin potatoes ~ A Selection of Canadian Cheeses ~ Dark and White Chocolate Terrine Raspberry coulis & crème anglaise

28 CREATE YOUR OWN DINNER BUFFET Minimum of 50 People Buffet includes: Rustic European bread display & sweet butter Add olive tapenade & artichoke pesto spread Salads Minimum Choice of Four: Pasta salad with Pacific baby shrimp & pesto mayonnaise Asparagus tip, Sweet pepper medley, Dressed with walnut oil Sicilian fennel & orange salad with mint & red onion Grilled marinated vegetable salad Wild & gathered greens, Fresh berries, Mandarin oranges, Roasted garlic vinaigrette Classic Caesar salad, Pesto croutons, Reggiano parmesan Butter lettuce & asparagus tip salad, Sun dried tomato vinaigrette Red bliss potato salad Spinach salad Orientale Sweet corn, Chili, Cilantro & assorted peppers salad Tomato Kachumber Raita Mesclun greens with onion & tomato Grilled marinated hearts of palm with fried capers Tender asparagus spears with goat cheese crumble Tomato & baby bocconcini salad with African bush basil Fire roasted bell peppers & onions with lemon thyme oil Corn salad with wild rice & scallions Decorative Platters Minimum Choice of Two: Poached decorated salmon surrounded by salmon medallions, Citrus mayonnaise Decorated ham surrounded by black forest & prosciutto ham Antipasto of artichoke hearts, Grilled vegetables, Bocconcini, Tomatoes & melon Chilled salmon display, Poached salmon, BBQ & smoked salmon, Smoked trout, Peppered mackerel Smoked turkey & cranberry mango chutney Jardinière of home pickled vegetables Roast beef display, Creamy horseradish Shrimp with cocktail sauce Iced seafood medley display of mussels & clams European country baked ham & charcuterie display with black forest ham, Deli meats, Sausage, Pates & Cumberland sauce

29 Main Courses Minimum Choice of Two: Grilled chicken breast, Truffled brandy jus, Shitake mushrooms Chicken breast, Mushroom green peppercorn sauce Chicken biryani Breast of chicken, Sweet papaya curry Butter chicken Chicken curry Spinach & feta stuffed breast of free range chicken, Saffron parsley sauce Roasted grain fed beef striploin, Sauce Pinot Noir Center cut sirloin steak with a port wine glaze Beef curry Petit filet of beef, Bourbon four peppercorn sauce Beef biryani Broiled BC salmon filets, Citrus orange parsley sauce Grilled Pacific salmon filets with saffron glaze Fish masala BC wild salmon filet, Lemon, Chive sauce Shrimp fried rice, Thai spices Baby pork back ribs, Brown sugar & brandy Roast leg of lamb, Traditional mint sauce Lamb curry Chow mein noodle stir fry with fresh vegetables, Ginger & green onions Grilled vegetarian lasagna Ravioli filled with wild mushrooms with a roasted tomato sauce Ricotta & spinach cannelloni, Crème tomato sauce Cheese stuffed eggplant, Chili tomato sauce Vegetarian palak paneer Aloo gobi Bindi curry Add to Your Buffets Carving Station With Chef Roasted pork loin with wild mushrooms, Spinach, Sun dried tomatoes & pine nuts Roasted boneless leg of rosemary & Dijon crusted lamb with garlic glaze Whole roasted baron of beef Sugar smoked ham Or Sautee Station With Chef Grapefruit & garlic scallops & prawns with fireweed honey & chives Spatzle sautéed with country butter & garden fresh herbs Sautéed red cabbage with apples & raisins Or Seafood Fondue Station With Chefs BC shrimp, Wild BC salmon, Mussels & Clams

30 Or Assorted Sushi Station With Chefs California rolls, Tuna Maki, Cucumber Maki, Wasabi & pickled ginger Or Desserts Station With Chef Bananas foster with vanilla bean gelato Buffet includes: Choice of Three: Steamed & buttered potato nuggets Jeera potatoes Minted baby roast potatoes Garlic & lemon roasted nugget potatoes Grilled vegetable gratin with plum tomatoes Confetti rice pilaf with pearl vegetables Basmati rice Spanish rice Green pea & saffron basmati rice Jardinière of baby vegetables Medley of vegetables Grilled seasonal vegetables Buffet includes: Choice of Four Desserts Sliced fresh fruits & seasonal berries Chocolate mousse, Assorted cheesecakes, Assorted fruit pies& tortes, Fruit cakes International cheeses, French bread & Assorted crackers White Grand Marnier chocolate for dipping with strawberries Mango cheesecake, Cardamom infused crème caramel Buffet includes Choice of Two: Gourmet regular & decaffeinated coffee Traditional East Indian Chai Assorted teas

31 EXECUTIVE LITTLE ITALY Create Your Own Italian Menus Minimum of Four Courses (minimum 20pl) Appetizers: Antipasto, Prosciutto, Melon, Bocconcini & tomato, Olives, Grilled mixed salad Antipasto with three black tiger prawns Pastas Penne or Rigatoni or Farfalle or Tricolor Ravioli (Other types and shapes of pasta are available upon request) Choice of Sauces: Tomato, Tomato with meat, Creamy three cheese, Alfredo, Rose Specialty Pastas Cannelloni cheese & spinach Cannelloni meat & cheese Cannelloni seafood Tortellini chicken & garlic Cheese, herb tortellini Lasagna meat or vegetarian (Large ravioli) Lobster, red peppers (Large ravioli) Ricotta & spinach (Large ravioli) BC forest mushrooms Risotto Risotto Frutti di mare (seafood & rice) Risotto con funghi (mushrooms & rice) Risotto with seasonal vegetable Salads Mixed gourmet salad Wild & gathered greens with fresh berries, Mandarin oranges, Balsamic vinaigrette Caesar salad, Chef s Caesar dressing, Grana Padano Parmesan Tomato & bocconcini Extra virgin olive oil, Balsamic reduction Bleu Claire cheese, Roasted BC pear salad Little Qualicum Bleu Claire cheese, Candid cashews, Mesclun & micro greens, Red Oak leaf lettuce, Tossed in a raspberry vinaigrette

32

33 Main Courses Roast prime rib of beef, Port wine roasted shallot jus Fillet Mignon (6 oz) with merlot jus, Centre cut filet, Most tender, Milder in flavor, Pinot Noir glaze Baby pork back ribs basted with brown sugar & brandy Roasted pork loin, Wild mushrooms, Spinach, Sun dried tomatoes & pine nuts Phyllo wrapped chicken breast, Spinach Salt Spring island goat cheese farce, Golden phyllo pastry, Crème chives sauce Grilled Chicken Breast, Truffled brandy jus, Shitake mushrooms Fraser Valley chicken breast mushroom, Prosciutto, Buffalo mozzarella cheese farce Chicken parmesan, Grana Padano parmesan cheese, free range local farm eggs Broiled wild BC salmon filets, Citrus orange parsley sauce Pan fried filet of wild Pacific halibut, Dressed with lemon & orange watercress Basa filet, white wine, fresh herbs & butter All Main Courses are served with roast gold potato coins or mashed potatoes or steamed new potatoes or lemon grass scented basmati rice & Chef s choice of seasonal vegetables, bread & butter. Side Dish Specialties Platters of wild BC salmon Filet (2.5oz per person) Platters of lemon butter jumbo prawns (3 per person) Platters of calamari salad Platters of scallops (two) and prawns (three) Platters of grilled chicken breast herb marinated Platters of risotto or pasta Bowls of mixed gourmet salad Platters prices apply only when a main course is ordered Desserts Platters of fresh fruit Tartuffo Pear shaped ice cream Lemon sorbet Orange sherbet New York cheese cake House made tiramisu Assortment of dessert squares Cake cutting fee on a decorated plate

34 VERONA BUFFET Minimum of 50 People Basket of assorted rolls, Whipped butter Choice of Four Wild & gathered greens with fresh berries, Mandarin oranges, Balsamic vinaigrette Classic Caesar salad, with pesto croutons & Reggiano parmesan Red bliss potato salad Sicilian fennel & orange salad with mint & red onion salads Fresh tomato & bocconcini served with basil vinaigrette House made four bean salad with roasted red onion, parmesan Decorative Platters Antipasto of artichoke hearts, Grilled vegetables, bocconcini, Tomatoes & melon Vegetable crudités Assorted pickles & olives Main Courses Roasted grain fed beef striploin, Sauce Pinot Noir (carved) Please choose two additional Entrées from the following: Rosemary, Garlic, Italian spiced, Roasted chicken Grilled chicken breast, Truffled brandy jus, Shitake mushrooms Honey Dijon roasted chicken Broiled BC salmon filets with a citrus orange parsley sauce Grilled Pacific salmon filets with saffron glaze Berkshire pork chops, Agassiz hard cider jus Roasted boneless leg of rosemary & Dijon crusted lamb with garlic glaze Please choose two additional Sides from the following: Penne or Farfalle with tomato sauce Steamed long grain rice pilaf, pesto, spring vegetables Minted baby roast potatoes Grilled fresh seasonal vegetables Dessert Chocolate mousse Gourmet regular & decaffeinated coffee & assorted teas Assortment of Italian cream filled pastries Fresh brewed coffee & tea

35 VENEZIA BUFFET Minimum of 50 People Bread sticks, Tuscan flat bread, Buns, Whipped butter Choice of Four Fennel, Avocado, Cherry tomato salad Classic Caesar salad with freshly baked croutons & parmesan cheese Fresh tomato & bocconcini salad with basil vinaigrette Wild & gathered greens with fresh berries, Mandarin oranges, Balsamic vinaigrette Classic Caesar salad, with pesto croutons & Reggiano parmesan Butter lettuce & asparagus tip salad, Crumbled blue cheese, Sun dried tomato vinaigrette Fire roasted bell peppers, Lemon thyme oil Sicilian fennel & orange salad with mint & red onion Please choose one Pasta from the following: Penne with traditional Italian tomato sauce Farfalle with pesto, extra virgin oil & roast vegetables Farfalle with Italian sausage, Walnuts & a brandy cream sauce Ricotta & spinach cannelloni, Crème tomato sauce Decorative Platters Mediterranean olives, Assorted pickles Antipasto mirror, Artichoke hearts, Grilled vegetables, Bocconcini, Tomatoes & melon Main Courses Roasted grain fed beef striploin, Sauce Pinot Noir (carved) Or Roasted boneless leg of rosemary & Dijon crusted lamb with garlic glaze (carved) Please choose three additional Entrées from the following: Grilled chicken breast, Truffled brandy jus, Shitake mushrooms Prawns & scallops braised in tomato sauce Berkshire pork chops, Agassiz hard cider jus Grilled Pacific salmon filets with saffron glaze BC mussels, Italian sausage, Peppers & onions, Sicilian tomato sauce Pan fried Basa filet, white wine, fresh herbs & butter Wild BC salmon filet, Sun dried tomato lemon sauce Please choose two additional Sides from the following: Rosemary, Garlic mashed potatoes Steamed long grain rice pilaf, pesto, spring vegetables Minted baby roast potatoes Grilled fresh seasonal vegetables Dessert Chocolate mousse Assortment of Italian pastries Gourmet regular & decaffeinated coffees & assorted teas

36 RECEPTIONS EXCLUSIVE DINNER RECEPTION Minimum of 50 People ~ Minimum Selection of 3 Stations Station One Pate, local & regional cheese display Select Chef garden greens Bread basket display with assorted spreads & tapenades Station Two One Chef Fillet of beef, Cracked three pepper & pan drippings Baby pork back ribs, Brown sugar & brandy Broccoli salad Station Three Baked Halibut in pastry with sweet pepper sauce Sautéed fresh west coast scallops with zucchini & garlic juice Tender asparagus spears Station Four Seafood fondue BC shrimp, Wild BC salmon, Mussels & clams Fraser Valley crudités display Station Five One Chef Grilled filet of wild Pacific salmon Gravlax Marinated tomato, Onion & local feta cheese salad Dessert Bar Chocolate fountain fondue, Dried, fresh fruits & berries Mallows, Pound cakes Brule s Cheesecake gratin spoons Gourmet regular & decaffeinated coffee & assorted teas Dessert Bar Complimentary With Your Choice of Three Stations

37 RECEPTION STATIONS Poached Prawns Cocktail sauce and fresh lemon Assorted Sushi California rolls, Tuna Maki, Cucumber Maki, Wasabi & pickled ginger Seafood Display Mussels, Clams, Prawns, Candied smoked salmon, Peppered mackerel Whole Roasted Baron of Beef Carved by the Chef, Port wine reduction, Bread rolls & condiments Sugar Smoked Ham Bread rolls, Butter & Dijon mustard Assorted Sliced Deli Meats Roast beef, Prosciutto, Black forest ham, French bread, Condiments & mustards Sliced Fresh Fruit Display Local BC Farm Fresh Vegetable & Assorted Dip Executive Cheese Selection Selection of Chilliwack dairy farm & imported cheeses, French bread, crackers, Fresh fruit, Berries & grapes Grilled Mediterranean Vegetable Antipasto Artichokes, Asparagus, Peppers, Eggplant & zucchini, Focaccia bread DESSERT BUFFET Assorted Cakes, Bars & Sliced Seasonal Fresh Fruit Chocolate Dipped Strawberries, White & Dark Chocolate Grand Marnier White and Dark Chocolate Fondue Banana Bread, Chocolate and Vanilla Sponge Cake, Berries, Fruit

38 TASTE OF WORLD WITH EXECUTIVE CHEFS Minimum of 50 People Minimum Selection of 3 Stations French Chef Salad Orientale Pate display Seafood bouillabaisse, Light fennel saffron broth Potato gratin Dauphinois Brazilian Chef Avocado dip with cheese cubes & raisins Assorted seasonal greens with nuts Chilled salmon medallions with BBQ Trout, Salmon, & Mackerel Baby pork back ribs basted with brown sugar & Brandy Corn, Vegetable medley Moroccan Chef Lemon & mint coriander cous cous salad Assorted olives, Peppers, Pickles Fresh vegetable platter with pesto dressing Chicken Tajine Paella Italian Chef Bruschetta alla Romana Toasted thin sliced baguette with tomato, Olive, Garlic in Olive Oil Orange & red onion salad, Half shell mussels, Chilled prawn platter Baked vegetable lasagna German Chef Field salad with a German vinaigrette Cucumber salad with dill & sour cream Ham surrounded by black forest cornets Carving station Westphalia Sauerbraten marinated beef Dessert Bar Bananas Foster with vanilla bean gelato Dark & white chocolate fondue station with banana bread, Chocolate & vanilla sponge cake, Berries, Fruit Brule flight tasting & torching Bars, Squares, French pastries, Chocolate tortes, Cheesecakes, Fruit flans, Pies & mousse cakes Domestic & imported cheese display Gourmet regular & decaffeinated coffees & assorted teas Dessert Bar Complimentary With Your Choice of Three Stations

39 BANQUET BAR LIST Premium Brand Liquor Deluxe Brand Liquor Domestic Beer Imported Beer Non-Alcoholic Beer Ciders/Coolers House Wine House Wine Liqueur Grand Marnier Cognac VSOP Soft Drinks Bottled Spring Water Juices/Mineral Water 1 oz 1 oz per bottle per bottle per bottle per bottle per glass per bottle per ounce per ounce per ounce per glass per bottle per bottle Note: Host Bar prices do not include applicable taxes or gratuities. Cash Bar prices include 10% liquor tax and 5% GST A complimentary bartender is provided for both cash and host bars, if consumption revenue exceeds $ net revenue per bar (not including service & tax charges). If consumption falls below the $ net revenue, the following labor charges will apply: Specialty Beverages Non-Alcoholic Fruit Punch Alcoholic Punch Sparkling Wine Punch Rum and Egg Nog per bowl per bowl per bowl per bowl * Each bowl serves 30 people

40 BANQUET WINE LIST White Wines Okanagan Vineyards Chardonnay, Canada, VQA Sumac Ridge Cellar Selection Sauvignon Blanc, BC, VQA Jackson Triggs Proprietors Edition Chardonnay, BC, VQA Banrock Station Unwooded Chardonnay, Australia Hardy s Nottage Hill Chardonnay, Australia Naked Grape Pinot Grigio Robert Mondavi Woodbridge Sauvignon Blanc Jackson Triggs Espirit Chardonnay Support 2010 Kumala Sauvignon Blanc, South Africa Red Wines Okanagan Vineyards Merlot, Canada, VQA Jackson Triggs Proprietors Selection Merlot Robert Mondavi Woodbridge Cabernet Sauvignon, CA Sumac Ridge Cellar Selection Cabernet Merlot, BC, VQA Banrock Station Shiraz, Australia Hardy s Nottage Hill Merlot, Australia Naked Grape Shiraz Jackson Triggs Espirit Merlot Support 2010 Kumala Cabernet Shiraz Sparkling Wines & Champagnes Cipes Brut Summerhill Stellars Jay Brut, Sumac Ridge Dom Perignon Veuve Cliquot Henkell Troken Mumms (750) Mumms (375)