group and corporate function package

Transcription

1 group and corporate function package Call today for a free estimate and venue tour: Audrey Elfassy, Sales & Event Coordinator audrey@ciaowinebar.com Visit our website at

2 planning Ciao Wine Bar is proud of its unique facilities, excellent service and exquisite cuisine. From the planning process through to the event finale, our staff of experienced professionals will ensure that every detail is considered with great care and attention to make your event a success. The following information is provided to assist you in the planning process. menu selections Please find enclosed a selection of group menus that we ve designed specifically for larger parties. We provide more of a family style of service, meaning that some plates are designed to be shared between people. Because of this style of service the number of orders per item served will vary depending on the number of guests in your party. These menus have been specifically designed to provide a nice balance of items to ensure that you and your guests experience the absolute best variety of what Ciao Wine Bar has to offer. You are welcome to pre-choose items you may wish to include on a set menu from our regular a la carte menu. Please note that the dishes on the menus are changeable and pricing would change depending on your specific requests. Also note that our menus are subject to change.

3 133 yorkville avenue, toronto, ontario, m5r 1c4 venue includes: INSIDE: Private Dining Room People Private Dining Room People Upper Level...80 People Main Level...30 People Lower Lounge People OUTSIDE: Patio...50 People TOTAL VENUE People prepare for an old world revolution Ciao Wine Bar offers a truly authentic Italian experience in a contemporary yet soulful environment in the heart of Toronto s Yorkville District. This new Italian eatery and wine bar, created by the Liberty Entertainment Group, offers traditional Italian fare in a relaxed and inviting atmosphere. While Ciao encompasses over 8,000 sq. ft. over three different levels and seats 250, the space remains warm and inviting. The lower level has been transformed into an underground rustic cellar with arched brick walls, vaulted ceilings and vintage viewing wine racks. The focal point of the lower level is the alabaster pizza bar. The mezzanine level, with stone glass walls, rustic wood finishes and butcher block table tops make Ciao ideal for a casual relaxed meal yet elegant enough for a special night out. Street level seating opens onto Yorkville Avenue where diners can linger over a glass of wine late into the evening. amenities wireless internet - plasma televisions - full time dj - coat check - sommelier - enomatic wine serving system atm - wheel chair access - valet parking available

4 executive chef CHEF SAVERIO MACRI EXECUTIVE CHEF CIAO WINE BAR As a native Italian and raised by first generation Italian parents, Chef Saverio Macri s passion for Italian culture and cuisine were nurtured from a very young age. Saverio s first years in the kitchen were spent training in various trattorias in Tuscany, Italy which has immensely influenced and shaped his culinary journey. With an interest in culinary arts and science, Saverio began his professional studies in the United States at Virginia s Averett University, where he graduated with an Honors Bachelor of Science Degree, specializing in food and nutrition. His culinary voyage led him north soon after, and he enrolled in the Culinary Management Program at George Brown College in Toronto, Ontario. His science foundation combined with his enthusiasm for Italian gastronomy, proved to be a powerful force in the kitchen. Saverio has immersed himself in all facets of culinary arts, competing in many prestigious Canadian competitions alongside world renowned chefs. Most notably, Saverio has displayed his talents in the National culinary competition, Gold Metal Plates, which celebrates excellence in Canadian cuisine, wine, arts and athletic achievement and the Grand Cru Culinary Wine Festival, a spectacular culinary event that raises money for the University Health Network in Toronto. Saverio s tremendous culinary talents, passion for food and community involvement, make him an incredible influence in the Toronto culinary industry and to Ciao Wine Bar as Executive Chef.

5 lunch menu 1 PRIMI MELANZANE Baked eggplant, melted bocconcini and parmigiano In a light tomato sauce GANIC MIXED GREENS Balsamic vinegar, extra-virgin olive oil SECONDI DIAVOLA PIZZA Tomato, mozzarella, spicy calabrese salami, Roasted red peppers FETTUCINE Shrimp, pesto, mascarpone cheese In a touch of tomato sauce FUSILLI Chicken & mushrooms in a light cream sauce DOLCI TIRAMISU A Venetian classic LEMON RICOTTA CHEESECAKE With caramel raspberry sauce $35 Per Person p.1

6 lunch menu 2 PRIMI CAESAR SALAD With croutons, bacon, parmigiano reggiano, Lemon and extra virgin olive oil SHRIMP DIAVOLA Black tiger shrimp in a spicy wine and garlic tomato sauce SECONDI WILD MUSHROOM RISOTTO Wild mushrooms and white truffle oil ECCHIETTE Rapini, spicy Italian sausage, fontina, parmigiano reggiano, Garlic and extra virgin olive oil AMERICAN PIZZA Tomato, mozzarella, pepperoni, mushroom, green peppers DOLCI TIRAMISU A Venetian classic LEMON RICOTTA CHEESECAKE With caramel raspberry sauce $40 Per Person p.2

7 lunch menu 3 PRIMI GRILLED CALAMARI Grilled whole calamari, mixed greens, diced tomatoes, Extra virgin olive oil and lemon juice CAESAR SALAD With croutons, bacon, parmigiano, Lemon and extra virgin olive oil CAPRESE Mozzarella di bufala, seasonal tomatoes, basil, Extra virgin olive oil and balsamic vinegar SECONDI CHICKEN PARMIGIANO Breaded chicken breast, tomato sauce with parmigiano cheese and roasted potatoes SEARED AHI TUNA Green beans, arugula, roasted red pepper, grape black olive salsa FETTUCCINE With porcini mushrooms in a light cream sauce DOLCI TIRAMISU A Venetian classic LEMON RICOTTA CHEESECAKE With caramel raspberry sauce $45 Per Person p.3

8 lunch social menu CIAO SERVICE STYLE Chef s Selection Signature Pizza Bruschetta Polenta Fries Gorgonzola Dip Arugula, Radicchio, Endive Sliced Portobello Mushrooms Shaved Parmigiano, Lemon, Extra Virgin Olive Oil Melanzane Baked Eggplant Layered with Melted Bocconcini Mozzarella In a Light Tomato Sauce Arancini Rice Balls stuffed with Ragu and Melted Mozzarella Tagliatelle With Porcini Mushrooms in a Light Cream Sauce Orecchiette With Rapini, Spicy Italian Sausage, Fontina, Parmigiano, Garlic, Extra Virgin Olive Oil Risotto With Fresh Seasonal Vegetables Chef s Selection Dessert Platter $40 Per Person p.4

9 dinner menu 1 ANTIPASTO To share: A SELECTION OF CIAO S SIGNATURE PIZZAS BRUSCHETTA Grilled crostini, fresh tomatoes, basil, extra virgin olive oil POLENTA FRIES Gorgonzola dip PRIMI CAESAR SALAD With croutons, bacon, parmigiano, Lemon and extra virgin olive oil SHRIMP DIAVOLA Black tiger shrimp in a spicy wine garlic tomato sauce MELANZANE Baked eggplant layered with melted bocconcini, Parmigiano in a light tomato sauce SECONDI POLLO MATTONE Roasted free range chicken, rosemary, garlic, Sautéed spinach and roasted potatoes SALMONE FRESCO ATLANTICO Fresh Atlantic salmon, grilled asparagus, fennel orange salad FETTUCINE PRIMAVERA With tomato and fresh seasonal vegetables DOLCI CHOCOLATE BACI BOMBE With hazelnut praline TIRAMISU A Venetian classic LEMON RICOTTA CHEESECAKE With raspberry caramel sauce $50 Per Person p.5

10 dinner menu 2 ANTIPASTO To share: A SELECTION OF CIAO S SIGNATURE PIZZAS BRUSCHETTA Grilled crostini, fresh tomatoes, basil, extra virgin olive oil POLENTA FRIES Gorgonzola dip PRIMI GRILLED CALAMARI With mixed greens, diced tomatoes, Extra virgin olive oil and lemon juice SHRIMP DIAVOLA Black tiger shrimp In a spicy wine garlic tomato sauce CAPRESE SALAD Mozzarella di bufala, seasonal tomatoes, basil, Extra virgin olive oil and balsamic vinegar SECONDI VEAL MARSALA With sautéed wild mushrooms and seasonal vegetables POLLO MATTONE Roasted free range chicken, rosemary, garlic sautéed spinach TONNO SCOTTATO CAPONATA Seared Ahi tuna, grape black olive salsa, green beans DOLCI TIRAMISU A Venetian classic CHOCOLATE BACI BOMBE With hazelnut praline LEMON RICOTTA CHEESECAKE With caramel raspberry sauce $60 Per Person p.6

11 dinner menu 3 ANTIPASTO To share: A SELECTION OF CIAO S SIGNATURE PIZZAS BRUSCHETTA Grilled crostini, fresh tomatoes, basil, extra virgin olive oil POLENTA FRIES Gorgonzola dip PRIMI ARUGULA SALAD Radicchio, endive, sliced Portobello mushrooms, Shaved parmigiano reggiano, lemon and extra virgin olive oil CAPRESE SALAD Mozzarella di bufala, seasonal tomatoes, basil Extra virgin olive oil and balsamic vinegar BEEF CARPACCIO Arugula, parmigiano reggiano and extra virgin olive oil SECONDI SURF & TURF New York striploin and grilled tiger prawns With seasonal vegetables PESCE DEL GINO Oven baked whole fish, lemon, parsley, extra-virgin olive oil, rapini, roasted potatoes WILD MUSHROOM RISOTTO Wild mushrooms and white truffle oil SHT RIBS Chianti braised short ribs With gorgonzola polenta and crispy onions DOLCI LEMON RICOTTA CHEESECAKE With raspberry caramel sauce CHOCOLATE BACI BOMBE With hazelnut praline TIRAMISU A Venetian Classic $65 Per Person p.7

12 dinner menu 4 CIAO SERVICE STYLE PRIMI To Share QUATTRO STAGIONI PIZZA Tomato, mozzarella, olives, ¼ red peppers, ¼ mushrooms, ¼ eggplant, ¼ zucchini DIAVOLA PIZZA Tomato, mozzarella, spicy Calabrese salami, Roasted red peppers ARUGULA SALAD Arugula, radicchio, endive, sliced portabello mushrooms, Shaved parmigiano reggiano, lemon & extra virgin olive oil CALAMARI Deep fried baby squid rings, Garlic mayo & spicy marinara dips SECONDI Choice of: POLLO MATTONE Roasted free range chicken, rosemary, garlic sautéed spinach and roasted potatoes SALMONE FRESCO ATLANTICO Fresh Atlantic salmon, grilled asparagus, fennel orange salad FETTUCINE PRIMAVERA With tomato and fresh seasonal vegetables PENNE ALLA VODKA In a pink vodka cream sauce with pancetta DOLCI To Share LEMON RICOTTA CHEESECAKE With caramel raspberry sauce TIRAMISU A Venetian classic CHOCOLATE BACI BOMBE With hazelnut praline $50 Per Person p.8

13 dinner menu 5 CIAO SERVICE STYLE PRIMI To Share: QUATTRO STAGIONI PIZZA Tomato, mozzarella, olives, ¼ red peppers, ¼ mushrooms, ¼ eggplant, ¼ zucchini DIAVOLA PIZZA Tomato, mozzarella, spicy Calabrese salami, Roasted red peppers CALAMARI Deep fried baby squid rings, Garlic mayo & spicy marinara dips CAPRESE Mozzarella di bufala, seasonal tomatoes, basil, Extra virgin olive oil and balsamic vinegar SECONDI Choice of: SHT RIBS Chianti braised short ribs With gorgonzola polenta and crispy onions POLLO PARMIGIANA Breaded boneless organic chicken breast, melted mozzarella, parmigiano, tomato sauce, rapini, roasted potatoes TONNO SCOTTATO CAPONATA Seared Ahi tuna, grape black salsa, green beans WILD MUSHROOM RISOTTO Wild mushrooms and white truffle oil DOLCI To Share: TIRAMISU A Venetian classic CHOCOLATE BACI BOMBE With hazelnut praline LEMON RICOTTA CHEESECAKE With caramel raspberry sauce $60 Per Person p.9

14 social menu 1 CIAO SERVICE STYLE Chef s Selection Signature Pizza Polenta Fries Gorgonzola Dip Arugula, Radicchio, Endive Sliced Portobello Mushrooms Shaved Parmigiano, Lemon, Extra Virgin Olive Oil Melanzane Baked Eggplant Layered with Melted Bocconcini Mozzarella In a Light Tomato Sauce Arancini Rice Balls stuffed with Ragu and Melted Mozzarella Polpettine Mini Meatballs with Tomato Sauce Deep Fried Baby Squid Rings Garlic Mayo Spicy Marinara Dips Tagliatelle With Porcini Mushrooms in a Light Cream Sauce Orecchiette With Rapini, Spicy Italian Sausage, Fontina, Parmigiano, Garlic, Extra Virgin Olive Oil Rigatoni In traditional Bolognese meat sauce, parmigiano reggiano Risotto With Fresh Seasonal Vegetables Chef s Selection Dessert Platter $45.00 Per Person p.10

15 social menu 2 CIAO SERVICE STYLE Chef s Selection Signature Pizza Polenta Fries Gorgonzola Dip Radicchio Endive with Cambozola, Roasted Red Peppers, Black Olives, Pine Nuts, Honey, Balsamic Vinegar, Extra Virgin Olive Oil Mozzarella di Bufala Seasonal Tomatoes, Basil, Extra Virgin Olive Oil, Balsamic Vinegar Funghi Grilled Portobello, Oyster Cremini Mushrooms Extra Virgin Olive Oil, Balsamic Vinegar Arancini Rice Balls stuffed with Ragu and Melted Mozzarella Black Tiger Shrimp In a Spicy Wine Garlic Tomato Sauce Spiducci Seasoned Grilled Sirloin Steak Skewers Polpettine Mini Meatballs with Tomato Sauce Pollo Piccata Lemon Caper Butter Chianti Braised Short Rib Porcini Crusted Beef Short Ribs, Creamy Gorgonzola Polenta Crispy Onions Tagliatelle With Shrimp, Pesto, Pine Nuts, Mascarpone In a Light Tomato Sauce Risotto With Porcini Mushrooms Seasonal Vegetables Chef s Selection Dessert Platter $55.00 Per Person p.11

16 social menu 3 CIAO SERVICE STYLE Chef s Selection Signature Pizza Polenta Fries Gorgonzola Dip Prosciutto Formaggio Prosciutto, hot salami, Italian cheeses, caponata olives Carpaccio Thinly Sliced Raw Beef, Arugula, Shaved Parmigiano, Extra Virgin Olive Oil, Lemon Juice Arancini Rice Balls stuffed with Ragu and Melted Mozzarella Grilled Octopus Radicchio, Fried Capers, Extra Virgin Olive Oil, Lemon Juice Polpettine Mini Meatballs with Tomato Sauce Gnocchi Gorgonzola Cream Sauce Parmigiano Lobster Ravioli Homemade Ravioli stuffed with Lobster, Lemon Bechamel in a Lobster Cream Sauce Orecchiette With Rapini, Spicy Italian Sausage, Fontina, Parmigiano, Garlic, Extra Virgin Olive Oil Veal Milanese Butterflied Breaded Veal Chop, Rapini Pollo Piccata Lemon Caper Butter Branzino Oven Baked Whole Fish, Lemon, Parsley Extra Virgin Olive Oil Seasonal Vegetables Chef s Selection Dessert Platter $65.00 Per Person p.12