Wedding Menu HOME RECEPTION DINNER ENHANCEMENTS CREATE-YOUR-OWN BUFFET BEVERAGES CATERING TERMS & CONDITIONS CONTACT US

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1 Wedding Menu

2 Reception Platters and Stations 2 PLATTERS & STATIONS HORS D'ŒUVRES PLATTERS All Reception Platters are available in half orders. Please contact the Catering Department for pricing. Assorted Fresh Vegetable Mirror (Serves 40) $120 with selection of Dips and Hummus Assorted Dessert Mirror (Serves 25) $125 Freshly Baked Assorted Cakes, Cookies and Squares Seasonal Fresh Fruit Mirror (Serves 40) $130 International Cheese and Fruit Mirror (Serves 25) $165 Assortment of Specialty Cheeses with Olives, Grapes and Seasonal Fresh Fruit, served with Freshly Baked Artisan Breads and Crostini Antipasto Platter (Serves 25) $175 Assorted Cured Deli Meats, Specialty Cheeses Marinated and Pickled Vegetables, Poached Mussels and Clams served with Freshly Baked Artisan Breads, Crostini and Crackers Boathouse Whiskey Glazed Wild Sockeye Salmon Platter $175 (Serves 25) Chilled Whiskey Glazed Wild Sockeye Salmon with Sliced Red Onions, Capers and Herb Cream Cheese served with Freshly Baked Sourdough Crostini Ice Prawn Pyramid (100 Pieces) $225 Poached Tiger Prawns Served with Tangy Vodka Cocktail Sauce WEST COAST PLATTER / $265 (Serves 25) Whiskey Glazed Wild Sockeye Salmon Poached Tiger Prawns Mussels Clams Served with Freshly Baked Artisan Breads and Crostini BOATHOUSE DELUXE SEAFOOD & ANTIPASTO PLATTER / $500 (Serves 40) Freshly Shucked Oyster Station Candied Salmon and Whiskey Glazed Wild Sockeye Salmon Freshly Shucked Oysters with Pickled Ginger Vinaigrette Poached Tiger Prawns with Tangy Vodka Cocktail Sauce Marinated Mussels and Clams Assorted Deli Meats and Specialty Cheeses Marinated and Pickled Vegetables Served with Freshly Baked Artisan Breads and Crostini STATIONS Based on minutes of Continuous Service, Minimum of 40 guests, Chef s Serve MASHED POTATO MARTINI STATION / $8 per Guest Choose from Toppings such as Chives, Shredded Cheddar, Crumbled Bacon, Onion Crisps, Mushrooms, Sour Cream, Merlot Demi POUTINE STATION / $10 per Guest Home Cut and Sweet Potato Fries smothered in Gravy and Cheese Curds served with Crumbled Bacon, Sour Cream, Chipotle Mayonnaise, Spiced Beef (Taco) and Salsa MINI FISH AND CHIP STATION / $14 per Guest Served in a Newspaper Cone THE CARVERY / $16 per Guest Our Chefs will carve to order Roast Hip of Beef served with Assorted Miniature Rolls, Mustard, Horseradish and Au Jus Gravy Whole Carved Turkey served with Assorted Miniature Rolls, Cranberry and Mayonnaise MINI TACO STATION / $18 per Guest Soft Corn Tortillas, Fillings (Spicy Beef, Chipotle Chicken, Blackened Cod, Pan Roasted Vegetables) Toppings (Fresh Guacamole, Pico de Gallo, Salsa Verde, Cheddar Cheese, Sour Cream, Shredded Lettuce, Assorted Hot Sauces) accompaniments ( Beans, Coleslaw, Pickled Vegetables) FRESH OYSTER SHUCKING STATION Small (serves 20-30) $600 Large (serves 50-60) $900 continued >

3 Reception Hors d œuvres 3 PLATTERS & STATIONS HORS D'ŒUVRES COLD HORS D OEUVRES (Minimum 2 Dozen Priced per Dozen) Tomato and Bocconcini Skewers, Fresh Basil and Balsamic Glaze / $24 Smoked Salmon Lemon Phyllo Cups Lemon Caper Goat Cheese filling topped with Smoked Salmon / $24 Caramelized Onion Tarts Caramelized Onion with Balsamic and Thyme Sprigs / $26 Puff Pastry Prawn Canapé / $26 Prime Rib with Red Onion Marmalade, Harissa Mayo and Bleu Cheese / $30 Shrimp Taco Bites Chili Lime Spiced Prawns served over Avocado Salsa and Citrus Cream / $32 Crispy Tuna Tacos served with Wasabi and a Mango Salsa / $34 Freshly Shucked Oysters on the Half Shell with Pickled Ginger Vinaigrette / $35 HOT HORS D OEUVRES (Minimum 2 Dozen / Priced per Dozen) Vegetable Pakoras / $20 Chicken Satays with a Pesto Sauce / $24 Mini Spanakopita Turnovers / $24 Hot or Thai Chicken Wings / $24 Coconut Breaded Prawns with Sweet Chilli Sauce / $25 Vegetarian Samosa stuffed with Curried Potato and served with Mango Chutney / $26 Wild Mushroom Ragu Polenta Squares served with a Savory Ragu / $26 Zucchini Patties Shredded Zucchini, Onion, Asiago Cheese, Fresh Mint and Parsley / $26 Taco Fiesta Potato Crisp topped with Cashew Cream and Tomato Salsa / $27 Prosciutto Wrapped Prawns / $30 Hot Vegetable Spring Rolls with/without Prawns served with Sweet Chili Sauce / $30 Thai Spiced Crab Cakes with Lemon Aioli and Mango Salsa / $37 Crab Stuffed Prawns / $38 Beef Sliders with Red Onion Mayonnaise / $38 DESSERT HORS D OEUVRES (Minimum 2 Dozen Priced per Dozen) Assorted Cookies $16 Assorted Squares $16 Assorted Bars $16 Key Lime Pie Square 1" $16 Chocolate Dipped Strawberries $18 Mini Chocolate Cupcakes $20 Triple Chocolate Mousse Cups $20 Fresh Fruit Skewers / Chocolate Drizzled $22 Fresh Fruit Tart with Custard $22 Brownie Bites with Caramel Butter $24 Classic New York Cheesecake Squares with Fresh Seasonal Berries $25 Mini Crème Brulée $26 Freshly Baked Profiteroles $26 Mini Tiramisu Cups $26 Seasonal Fresh Fruit Platter Chocolate Fountain (minimum 20 people) Served with Assorted Fruit, Cakes, Mini Donuts, Marshmallows $6 per Guest $9 per Guest

4 Dinner 4 QUAYSIDE BUFFET / $39 per guest Includes Freshly Brewed Gourmet Coffee and Imported Teas SALADS (CHOOSE 3) Tomato and Bocconcini Salad Slices of Fresh Tomato and Bocconcini Cheese drizzled with a Reduced Balsamic Vinaigrette and Fresh Torn Basil Greek Salad Fresh Cucumbers, Tomatoes, Peppers, Olives and Feta Cheese tossed in a Sherry Wine and Oregano Dressing Okanagan Field Green Salad Baby Greens with Sun-Dried Cranberries, Maple Glazed Almonds and Asiago Cheese tossed in an Apple Cider Vinaigrette Classic Caesar Salad Crisp Romaine with Roasted Garlic and Parmesan tossed in a Creamy Caesar Dressing and topped with Sourdough Croutons Roasted Red Potato Salad with Stone Ground Mustard Mayonnaise, Green Onion and Crispy Bacon Quinoa Kale Salad with Citrus Mustard Vinaigrette, Capers, Green Chickpeas and Feta Cheese Seasonal Spring Salad Spinach, Seasonal Berries, Pecans, Goat Cheese tossed in a Berry Balsamic Dressing ENTRÉES (CHOOSE 3) Butternut Squash Ravioli Tossed in Pernod Cream with Arugula and Toasted Pine Nuts Chicken Marsala Seared with Wild Mushrooms and Shallots Certified Angus Baron of Beef Oven Roasted and Carved to Order, served with a Red Wine Merlot Demi Oven Baked Salmon Served with a Lemon Artichoke and Caper Sauce ACCOMPANIMENTS Assortment of Freshly Baked Breads and Rolls Roasted Baby Potatoes tossed in Garlic Oil and Seasoned Rice Pilaf with Sauteed Carrots, Celery and Onions Seasonal Vegetables DESSERTS (CHOOSE 3) Seasonally Inspired Mini Crème Brulée Assorted Cakes Tiramisu, Triple Chocolate Mousse or Lemon Chocolate Dipped Strawberries Seasonal Fresh Fruit Platter Warm Seasonal Fruit Crumble Served with Fresh Whipped Cream continued > When your group gathers for a meal, your menu choices will help you create just the right mood.

5 Dinner 5 BOATHOUSE BUFFET / $49 per Guest Includes Freshly Brewed Gourmet Coffee and Imported Teas PLATTERS Boathouse Whiskey Glazed Wild Sockeye Salmon Platter Chilled Whiskey Glazed Wild Sockeye Salmon with sliced Red Onions, Capers and Herb Cream Cheese served with Freshly Baked Sourdough Crostini Antipasto Platter Assorted Deli Meats, Specialty Cheeses, Marinated and Pickled Vegetables, Poached Mussels and Clams served with a Selection of Freshly Baked Artisan Breads, Crostini and Crackers SALADS (CHOOSE 4) Tomato and Bocconcini Salad Slices of Fresh Tomato and Bocconcini Cheese drizzled with a Reduced Balsamic Vinaigrette and Fresh Torn Basil Greek Salad Fresh Cucumbers, Tomatoes, Peppers, Olives and Feta Cheese tossed in a Sherry Wine and Oregano Dressing Okanagan Field Green Salad Baby Greens with Sun-Dried Cranberries, Maple Glazed Almonds and Asiago Cheese tossed in an Apple Cider Vinaigrette Classic Caesar Salad Crisp Romaine with Roasted Garlic and Parmesan tossed in a Creamy Caesar Dressing and topped with Sourdough Croutons Roasted Red Potato Salad with Stone Ground Mustard Mayonnaise, Green Onion and Crispy Bacon Quinoa Kale Salad with Citrus Mustard Vinaigrette, Capers, Green Chickpeas and Feta Cheese Seasonal Spring Salad Spinach, Seasonal Berries, Pecans, Goat Cheese tossed in a Berry Balsamic Dressing ENTRÉES (CHOOSE 4) North West Seafood Pasta Wild Market Fish, Roasted Tomatoes, Spinach in a Garlic Cream Sauce Honey Cherry Glazed Cornish Game Hen Seared and roasted with Cherry Balsamic Jus Slow Roasted Prime Rib Oven Roasted and Carved to Order, served with a Red Wine Merlot Demi Cajun Dusted Salmon Pan Seared, Baked and topped with a Mango Salsa Butternut Squash Ravioli Stuffed Ravioli tossed in Pernod Cream with Arugula and Toasted Pine Nuts Roasted Vegetable Risotto with Roasted Asparagus, Zucchini, Fennel and Red Peppers ACCOMPANIMENTS Assortment of Freshly Baked Breads and Rolls Roasted Baby Potatoes tossed in Garlic Oil and Seasoned Rice Pilaf with Sauteed Carrots, Celery and Onions Seasonal Vegetables DESSERTS (CHOOSE 4) Seasonally Inspired Mini Crème Brulée Assorted Cakes Tiramisu, Triple Chocolate Mousse or Lemon Mini Key Lime Pie Chocolate Dipped Strawberries Warm Sourdough Bread Pudding with Fresh Whipped Cream Seasonal Fresh Fruit Platter continued > 2015 edition.

6 Dinner 6 PACIFIC NORTHWEST BUFFET / $59 per guest Includes Freshly Brewed Gourmet Coffee and Imported Teas PLATTERS International Cheese and Fruit Platter Assortment of Specialty Cheeses with Mango Salsa, Grapes and Seasonal Fresh Fruit served with Freshly Baked Artisan Breads and Crostini West Coast Platter Whiskey Glazed Wild Sockeye Salmon, Poached Tiger Prawns, Mussels and Clams served with Freshly Baked Artisan Breads and Crostini SALADS (CHOOSE 4) Tomato and Bocconcini Salad Slices of Fresh Tomato and Bocconcini Cheese drizzled with a Reduced Balsamic Vinaigrette and Fresh Torn Basil Okanagan Field Green Salad Baby Greens with Sun-Dried Cranberries, Maple Glazed Almonds and Asiago Cheese tossed in an Apple Cider Vinaigrette Classic Caesar Salad Crisp Romaine with Roasted Garlic and Parmesan tossed in a Creamy Caesar Dressing and topped with Sourdough Croutons Roasted Red Potato Salad with Stone Ground Mustard Mayonnaise, Green Onion and Crispy Bacon Quinoa Kale Salad with Citrus Mustard Vinaigrette, Capers, Green Chickpeas and Feta Cheese Seasonal Spring Salad Spinach, Seasonal Berries, Pecans, Goat Cheese tossed in a Berry Balsamic Dressing ENTRÉES (CHOOSE 5) Lobster and Crab Ravioli Stuffed with Crab and Lobster served in Citrus Cream Sauce with Grape Tomatoes, Spinach and Fresh Basil Stuffed Chicken Breast Stuffed with Brie, Sun-Dried Tomatoes and Artichokes, Pan Seared and Baked Slow Roasted Prime Rib Oven Roasted and Carved to Order and served with a Red Wine Merlot Demi Fire Grilled Salmon Topped with a Pernod Beurre Blanc Thai Green Curry Chicken, Shrimp, Pineapple, Red Onion, and Roasted Red Pepper Spicy Shrimp Scampi Roasted Garlic, White Wine, Lemon and Chillies Seafood Paella Seasoned Rice with Chorizo, Mussels, Clams and Chicken Butternut Squash Ravioli Stuffed Ravioli tossed in Pernod Cream with Arugula and Toasted Pine Nuts Roasted Vegetable Risotto with Roasted Asparagus, Zucchini, Fennel and Red Peppers ACCOMPANIMENTS Assortment of Freshly Baked Breads and Rolls Roasted Baby Potatoes tossed in Garlic Oil and Seasoned Rice Pilaf with Sauteed Carrots, Celery and Onions Seasonal Vegetables DESSERTS (CHOOSE 4) Seasonally Inspired Mini Crème Brulée Assorted Cakes Tiramisu, Triple Chocolate Mousse or Lemon Warm Seasonal Fruit Crumble served with Fresh Whipped Cream Key Lime Pie Chocolate Dipped Strawberries Seasonal Fresh Fruit Platter THREE-COURSE PLATED / Menus upon request

7 Dinner Enhancements 7 SALADS Assorted Fresh Vegetable Platter with Olives and Dip / $4 per Guest Okanagan Field Green Salad Baby Greens with Sun-Dried Cranberries, Maple Glazed Almonds and Asiago Cheese tossed in an Apple Cider Vinaigrette / $3.50 per Guest Classic Caesar Salad Crisp Romaine with Roasted Garlic and Parmesan tossed in a Creamy Caesar Dressing and topped with Sourdough Croutons / $3.50 per Guest Potato Salad Roasted Red Potato with Stone Ground Mustard Mayonnaise, Green Onion and Crispy Bacon / $4 per Guest Tomato and Bocconcini Salad Slices of Fresh Tomato and Bocconcini Cheese drizzled with a Reduced Balsamic Vinaigrette and Fresh Torn Basil / $4 per Guest Orzo Pasta Salad Assorted Roasted Vegetables tossed in a Basil Pesto Dressing / $4 per Guest Greek Salad Fresh Cucumbers, Tomatoes, Peppers, Olives and Feta Cheese tossed in a Sherry Wine and Oregano Dressing / $4.50 per Guest Quinoa Kale Salad Citrus Mustard Vinaigrette, Capers, Green Chickpeas and Feta Cheese / $4.50 per Guest Seasonal Spring Salad Spinach, Seasonal Berries, Pecans, Goat Cheese tossed in a Berry Balsamic Dressing / $4.50 per Guest West Coast Salad Roasted Red Peppers, Shredded Carrot, Edamame Beans and Mango Salsa tossed in a Citrus Vinaigrette / $4.50 per Guest Quinoa Sweet Potato Salad with Red Onions tossed in Lemon Garlic Vinaigrette / $4.50 per Guest Spinach Walnut and Pear Salad Spinach, Walnuts, Avocado and Pears tossed in an Apple Cider Vinaigrette / $5 per Guest SOUPS Minestrone Soup Fresh Vegetables, Pasta, Light Vegetable Broth / $3.50 per Guest Tomato Basil Soup Roasted Tomatoes, Caramelized Onions, Fresh Basil / $3.50 per Guest Bacon, Potato Leek Soup Smoked Bacon, Creamed Leeks and Roasted Potatoes / $3.50 per Guest Home Style Chicken Noodle Soup Rich Chicken Broth, Penne, Green Onions and Fresh Parsley / $3.50 per Guest Butternut Squash Soup Roasted Butternut Squash and Red Peppers / $4 per Guest West Coast Seafood Chowder Soup Wild Market Fish, Clams, Potatoes, Thyme and Creamy Broth / $4.50 per Guest PASTA SELECTIONS Roasted Vegetable Risotto Roasted Asparagus, Zucchini, Fennel and Red Peppers / $7.50 per Guest Chorizo and Grilled Pepper Penne Grilled Chorizo Sausage and Red Peppers tossed in a Tomato Basil Sauce / $7.50 per Guest Northwest Seafood Penne Wild Market Fish, Bay Shrimp and Clams tossed with Roasted Tomatoes, Baby Spinach in a Roasted Garlic Cream Sauce / $8 per Guest Spinach and Cheese Cannelloni Roasted in a Tomato Basil Sauce / $8 per Guest Penne Rustica Roasted Tomato, Herbs, Capers, Spinach in a Cream Sauce / $8 per Guest Vegetarian Lasagne Spinach, Broccoli, Zucchini and Carrot with Mozzarella Cheese in a House-Made Spicy Tomato Sauce / $8.50 per Guest Lasagne Al Forno Layers of Beef, Ricotta and Mozzarella Cheese with a House-Made Spicy Tomato Sauce / $8.50 per Guest Butternut Squash Ravioli Tossed in Pernod Cream with Arugula and Toasted Pine Nuts / $8.50 per Guest Seafood Paella Seasoned Rice with Chorizo, Mussels, Clams and Chicken / $9 per Guest Lobster and Crab Ravioli Tossed in a Citrus Cream Sauce with Grape Tomatoes, Spinach and Fresh Basil / $9 per Guest continued >

8 Dinner Enhancements 8 ENTREES Pesto Roasted Chicken Rubbed with Fresh Basil Pesto and roasted / $7.50 per Guest Coconut Seared Cod Coconut Lime Sauce, Asparagus, Green Chickpeas and Red Peppers over Seared Cod / $7.50 per Guest Asiago Breaded Chicken Served with Tomato Basil Sauce / $8 per Guest Chicken Marsala Seared with Wild Mushrooms and Shallots / $8 per Guest Honey Cherry Glazed Cornish Game Hen Seared and roasted with Cherry Balsamic Jus / $8.50 per Guest Stuffed Chicken Breast Stuffed with Brie, Sun-Dried Tomatoes and Artichokes, Pan Seared and Baked / $8.50 per Guest Maple Roasted Salmon Fire Grilled and marinated in Maple Soy Glaze /$9 per Guest Cajun Dusted Salmon Pan Seared, Baked and topped with a Mango Salsa / $9 per Guest Oven Baked Salmon Served with a Lemon Artichoke and Caper Sauce / $9 per Guest Fire Grilled Salmon Topped with a Pernod Beurre Blanc / $9 per Guest Butter Chicken Roasted Tomatoes, Coconut Cream, Fresh Cilantro / $9 per Guest Thai Green Curry with Chicken and Shrimp Pineapple, Red Onion and Roasted Red Pepper / $9 per Guest Spicy Shrimp Scampi Roasted Garlic, White Wine, Lemon and Chillies / $10 per Guest Maple Baked Ham Glazed with a Canadian Maple Syrup Mustard Sauce / $12 per Guest Certified Angus Baron of Beef Chef carved (minimum 20 people) / $12 per Guest Slow Roasted Prime Rib Chef carved (minimum 40 people) / $20 per Guest DESSERT Assorted Cookies / $4 per Guest Assorted Squares / $5 per Guest Assorted Bars / $5 per Guest Assorted Cakes / $5 per Guest Tiramisu, Triple Chocolate Mousse or Lemon Key Lime Square / $5 per Guest Fresh Fruit Skewers, Chocolate Drizzled / $3 per Guest Seasonal Fresh Fruit Platter / $6 per Guest Mini Crème Brulée / $7 per Guest Freshly Baked Profiteroles / $7 per Guest Warm Fruit Crumble with Whip Cream / $7 per Guest Warm Sourdough Bread Pudding / $7 per Guest Classic New York Cheesecake / $8 per Guest with Fresh Seasonal Berries Tiramisu / $8 per Guest Triple Chocolate Mousse Cake / $8 per Guest Chocolate Dipped Strawberries / $6 per Guest Chocolate Fountain (minimum 20 people) / $9 per Guest Served with Assorted Fruit, Cakes, Mini Donuts, Marshmallows

9 Create-Your-Own Buffet 9 To determine the per person price, choose the number of allowable items per category from the list below. The price is established by the highest price item chosen in that category. Each category is added up which gives you the total price of your buffet. You can add more items to create a larger buffet at an additional cost. SALADS Choose 2 or Choose 1 Soup and 1 Salad: Okanagan Field Green Salad Baby Greens with Sun-Dried Cranberries, Maple Glazed Almonds and Asiago Cheese tossed in an Apple Cider Vinaigrette / $7 Classic Caesar Salad Crisp Romaine with Roasted Garlic and Parmesan tossed in a Creamy Caesar Dressing and topped with Sourdough Croutons / $7 Orzo Pasta Salad Assorted Roasted Vegetables tossed in a Basil Pesto Dressing / $8 Tomato and Bocconcini Salad Slices of Fresh Tomato and Bocconcini Cheese drizzled with a Reduced Balsamic Vinaigrette and Fresh Torn Basil / $8 Roasted Red Potato Salad with Stone Ground Mustard Mayonnaise, Green Onion and Crispy Bacon / $8 Greek Salad Fresh Cucumbers, Tomatoes, Peppers, Olives and Feta Cheese tossed in a Sherry Wine and Oregano Dressing / $9 Quinoa Kale Salad with Citrus Mustard Vinaigrette, Capers, Green Chickpeas and Feta Cheese / $9 Seasonal Spring Salad Spinach, Seasonal Berries, Pecans, Goat Cheese tossed in a Berry Balsamic Dressing / $9 West Coast Salad Roasted Red Peppers, Shredded Carrot, Edamame Beans and Mango Salsa tossed in a Citrus Vinaigrette / $9 Quinoa Sweet Potato Salad with Red Onions tossed in Lemon Garlic Vinaigrette / $9 Spinach, Walnut and Pear Salad Spinach, Walnuts, Avocado and Pears tossed in an Apple Cider Vinaigrette / $10 SOUP Minestrone Soup Fresh Vegetables, Pasta, Light Vegetable Broth / $7 Tomato Basil Soup Roasted Tomatoes, Caramelized Onions and Fresh Basil / $7 Bacon, Potato and Leek Soup Smoked Bacon, Creamed Leeks and Roasted Potatoes / $7 Home Style Chicken Noodle Soup Rich Chicken Broth, Penne, Green Onions and Fresh Parsley / $7 Butternut Squash Soup Roasted Butternut Squash and Red Peppers / $8 West Coast Seafood Chowder Soup Wild Market Fish, Clams, Potatoes, Thyme in a Creamy Broth / $9 continued >

10 Create-Your-Own Buffet 10 ENTREE (CHOOSE 3) Chorizo and Grilled Pepper Penne Grilled Chorizo Sausage and Red Peppers tossed in a Tomato Basil Sauce / $15 Roasted Vegetable Risotto Roasted Asparagus, Zucchini, Fennel and Red Peppers / $15 Spinach and Cheese Cannelloni Roasted in a Tomato Basil Sauce / $16 Northwest Seafood Penne Wild Market Fish, Bay Shrimp and Clams tossed with Roasted Tomatoes, Baby Spinach in a Roasted Garlic Cream Sauce / $16 Butternut Squash Ravioli Tossed in Pernod Cream with Arugula and Toasted Pine Nuts / $17 Lasagne Al Forno Layers of Beef, Ricotta and Mozzarella Cheeses with a House-Made Spicy Tomato Sauce / $17 Vegetarian Lasagne Spinach, Broccoli, Zucchini and Carrot with Mozzarella Cheese in a House-Made Spicy Tomato Sauce / $17 Lobster and Crab Ravioli Tossed in a Citrus Cream Sauce with Grape Tomatoes, Spinach and Fresh Basil / $18 Pesto Roasted Chicken Rubbed with Fresh Basil Pesto and roasted / $15 Coconut Seared Cod Covered with a Coconut Lime Sauce, Asparagus, Green Chickpeas and Red Peppers / $15 Asiago Breaded Chicken Served with Tomato Basil Sauce / $16 Chicken Marsala Seared with Wild Mushrooms and Shallots / $16 Honey Cherry Glazed Cornish Game Hen Seared and roasted with Cherry Balsamic Jus / $17 Seafood Paella Seasoned Rice with Chorizo, Mussels, Clams and Chicken / $18 Maple Roasted Salmon Fire Grilled and marinated in Maple Soy Glaze / $18 Butter Chicken Roasted Tomatoes, Coconut Cream and Fresh Cilantro / $18 Thai Green Curry with Chicken and Shrimp, Pineapple, Red Onion and Roasted Red Pepper / $18 Certified Angus Baron of Beef Chef Carved (minimum 20 people) / $20 All Create-Your-Own Buffets will be served with: Assortment of Freshly Baked Breads and Rolls Roasted Baby Potatoes tossed in Garlic Oil and Seasoned Rice Pilaf with Sautéed Carrots, Celery and Onions Seasonal Vegetables DESSERT (CHOOSE 2) Assorted Bars and Cookies / $6 Fresh Fruit Skewers / $6 Seasonally Inspired Mini Crème Brûlée / $7 Freshly Baked Profiteroles / $7 Key Lime Square / $7 Warm Sourdough Bread Pudding / $7 Warm Seasonal Fruit Crumble served with Fresh Whipped Cream / $8 Classic New York Cheesecake with Fresh Berries / $8 Includes Freshly Brewed Gourmet Coffee and Imported Teas

11 Bar Service 11 WINE SELECTION WINES & OTHER HOST BAR All beverages consumed are paid for by the host. A bartender is complimentary if beverage consumption exceeds $300 per bar. Otherwise, a bartender labour charge of $60 per bar will apply plus beverage consumption. All host bar prices will be subject to 15% gratuity plus applicable taxes. CASH BAR All guests are responsible for paying for their own beverages. For groups of 50 or more, a cashier is required at a cost of $20 per hour (minimum 3 hours). A bartender labour charge of $20 per hour (minimum 3 hours) will apply if a minimum consumption of $300 net revenue per bar is not met. Please Note: *Host Bar Prices are subject to applicable taxes and gratuity. **Cash Bar prices include applicable taxes. Exactly what your group needs to quench thirsts and delight taste buds. ALCOHOLIC Domestic Beer Canadian, Kokanee, Coors Light, MGD, Budweiser Imported Beer Corona, Stella, Heineken, Guinness HOST BAR* SINGLE/DOUBLE CASH BAR** SINGLE/DOUBLE $5.75 $ Guinness Guinness Cider/Coolers Liquor Premium brands 6.75 / / Liquor Deluxe brands 9.25 / / Top Shelf Tequila Patron Silver, Patron Reposado, Cabo Wabo, Don Julio / / Cocktails 6.50 / / House Wine VQA Liqueurs Grand Marnier 8.75 / / Alcoholic Punch (Serves 50) / / NON-ALCOHOLIC HOST BAR* CASH BAR** Soft Drinks 3.95 bottomless 4.25 bottomless Juice Non-Alcoholic Beer Small Aqua Panna Small Pellegrino Virgin Cocktails Shirley Temple Sparkling Apple Juice Non Alcoholic Punch (Serves 50) 70 Custom non-alcoholic bar available upon request. continued >

12 Wine Selection 12 BAR SERVICE WINE SELECTION RED WINE BY THE BOTTLE CABERNET Tyee, Cabernet Merlot, British Columbia / $32 Lindeman's Bin 45, Cabernet Sauvignon, Australia / $33 Columbia Crest, Cabernet Sauvignon, Washington / $42 PINOT NOIR See You Later Pinot Noir (VQA), British Columbia / $49 MERLOT Tyee (VQA), British Columbia / $32 Peller Estates, British Columbia / $33 Burrowing Owl (VQA), British Columbia / $65 SHIRAZ Lindeman's Bin 50, Australia / $36 Hardy s, Australia / $34 Rosemount, Australia / $43 ZINFANDEL Ravenswood Vinter Blend, California / $45 BLENDS Trapiche Vineyards, Malbec, Argentina / $37 Mission Hill Oculus (VQA), British Columbia / $125 WHITE WINE BY THE BOTTLE CHARDONNAY Tyee (VQA), British Columbia / $32 Hardy s Vintage, Australia / $34 Jackson Triggs Proprietor s Selection, British Columbia / $34 Burrowing Owl, British Columbia / $54 J. Lohr Riverstone, California / $55 PINOT BLANC AND PINOT GRIS Tyee Pinot Gris (VQA), British Columbia / $32 Gray Monk Pinot Gris (VQA), British Columbia / $43 Burrowing Owl Pinot Gris (VQA), British Columbia / $59 SAUVIGNON BLANC Oyster Bay, New Zealand / $46 Kim Crawford, New Zealand / $59 GEWURZTRAMINER AND RIESLING Tyee Gewurztraminer (VQA), British Columbia / $36 BLUSH Sandhill Estates Vineyard, Rosé, British Columbia / $44 ADDITIONAL SELECTIONS SPARKLING WINE La Scala, California / $28 Cordon Negro Brut-Freixenet,Spain / $45 Korbel Brut, California / $56 Henkell Trocken, Germany / $41 CHAMPAGNE Veuve Clicquot, Reims, France / $140 (Subject to Availability) Prices are subject to 15% gratuity and applicable taxes

13 Catering Terms and Conditions 13 FOOD & BEVERAGE SERVICES The Boathouse Restaurant must prepare and provide all food and beverage items for the Hotel s banquet rooms, excluding the Hospitality Suites. Any outside food and beverage brought into the banquet rooms must be approved by the Hotel s Catering Manager or Catering Coordinator, and may be subject to a per person charge. Any violations may result in the immediate closure of the event. Due to health and safety regulations, no leftover food or beverage may be removed from the premises. If a function runs more than half-an-hour behind schedule, an additional charge for holding and/or re-preparing any hot food items ordered may apply. Functions including a Cash or Host Bar, a Bartender is supplied free of charge if consumption is $300 or more, otherwise a $20 per hour (minimum 3 hours) charge will apply. Hotel policy permits the service of alcoholic beverages from 11:00am 1:00am (Monday Saturday) and 11:00am 12:00am (Sundays). All entertainment must finish at this time in order to clear the banquet room(s) by 1:30am. MENU SELECTION The Hotel requires that all menu selections and dietary substitutions be finalized at least two (2) weeks prior to the function date. Under the circumstance that this deadline cannot be met, we cannot guarantee that all food and beverage contents will be available. Menu selections cannot be changed less than five (5) business days prior to the function date. If your taste buds crave something unique, we would be happy to discuss a menu specifically created to match your culinary desires. MENU PRICING All food and beverage prices are subject to change without notice. All food and beverage prices are subject to applicable taxes and a 15% service charge. Kids aged 0 5 years will not be charged for food and beverage items. Kids aged 6 12 years will be charged 2/3rds the price of the buffet menu chosen. Kids aged 13 years and above are considered adults, and will be charged full price of the buffet menu chosen. FOOD ALLERGIES If any guests in your group have food or beverage allergies, we require that you inform us of the names of such guests and a detailed description of their allergies. We will do our due diligence to ensure that we handle all allergies the best way possible. GUARANTEES Guaranteed number of attendees is required three (3) business days prior to the function date. You will be billed the confirmed guaranteed number or actual number of guests served, whichever is greater. If requested, we will prepare 5% above the guaranteed number, to a maximum of 15 persons. continued >

14 Catering Terms and Conditions 14 SOCAN AND RE:SOUND TARIFF FEES As governed by the Copyright Act, the Inn At The Quay is obligated to charge the following tariffs to all events with live or recorded music: SOCAN Tariff #8 $29.56 without dancing, $59.17 with dancing (+tax). For more information: ReSound Fee Tariff #5 $13.30 without dancing, $26.63 with dancing (+tax). For more information: AUDIO VISUAL Please enquire with the Hotel s Catering Manager or Catering Coordinator for full information. BANQUET ROOMS The Hotel reserves the right to substitute a comparable/suitable banquet room(s) in the event the room originally designated becomes unavailable or inappropriate. Banquet rooms are booked only for the time indicated on the contract. If your group goes past the time indicated on the contract, an hourly charge may apply. PAYMENT POLICY Banquet Functions and Conferences require a $1000 deposit to secure the function date. All other functions may also be required to pay a deposit to secure the function date. Functions may be required to complete a credit application or pay a full pre-payment prior to the function date. CANCELLATION POLICY Meetings cancelled less than ten (10) business days prior to the function date, the banquet room rental fee will be charged. Meal functions cancelled less than 72 hours prior to the function date, 60% of the estimated food and beverage cost will be charged. Meal functions cancelled less than 48 hours prior, 100% of the estimated food and beverage cost will be charged. Banquet Functions and Conferences cancelled less than six (6) months prior to the function date, the deposit will be retained unless the date can be re-booked. FOR MORE INFORMATION PLEASE CONTACT Catering Manager: Catering Coordinator: When it s show time, we can help make sure you have the right equipment for a dynamic presentation.

15 Contact Us 15 INN AT THE QUAY 900 Quayside Drive New Westminster, BC V3M 6G1 Canada Catering Telephone: Catering Fax: For more information please contact: Catering Manager: Catering Coordinator: