EVERY MOMENT. EVERY DETAIL. EVERY MEMORY.

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Tiffany Moody
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1 EVERY MOMENT. EVERY DETAIL. EVERY MEMORY. the greatest stories begin with that special moment; slowing the pace of our surroundings; allowing our senses to capture the finest details; creating memories to be forever engraved in our minds.

2 FEATURES 300,000 kwh natural gas standby generator ceiling mounted audio visual equipment complimentary parking ACCESSORIES STAFF a decorative easel + reception tables flatware, glassware + royal doulton china ivory damask floor length table linens + napkins 64 round tables which accommodate up to 10 guests + banquet chairs a maitre d 1 waiter per 15 guests a bartender (above 50 adults) should you require a bartender and your guest count is below 50 adults, additional fees will apply. FOOD + BEVERAGE a champagne toast a 3 course plated meal cake cutting, coffee, tea + espresso service deluxe bar service menu packages begin at $85 per person + hst there is a $10 premium for functions occuring on a saturday 2

3 PER TABLE focaccia, olive + flat breads, mascarpone butter, tuscan pepper + olive tapenade SELECTION OF 1 FROM THE LIST BELOW - either an appetizer, salad, soup or prelude APPETIZER grilled octopus salad with shaved carrots on butter lettuce balsamic roasted cherry tomatoes on fior di latte with pesto + garlic crostini charred rapini with roasted beets + walnuts on burrata buffalo mozzarella, pear, rosemary oil, pine nuts + honey SALAD baby spinach, sliced pear, goat cheese + candied walnuts in shallot mustard vinaigrette romaine, radicchio, arugula with cherry tomatoes in balsamic gelee + olive oil shaved fennel with oranges + avocado radicchio with arugula, feta + pine nuts in balsamic gelee + olive oil SOUP sweet roasted butternut squash + caramelized apple creamy lobster bisque roasted red pepper + tomato mushroom soup with oyster mushroom garnish PRELUDE fazzoletto di casa stuffed with ricotta + spinach tied with green spaghetti on blush rose mushroom agnolotti in plum tomato garnished with fresh basil orecchiette with cherry tomatoes + arugula topped with buffalo mozzarella spring pea risotto with balsamic infused cherry tomatoes assorted mushroom risotto with parmesan cheese + parsley spinach + arugula risotto with parmesan shavings 3

4 ENTREE SELECTION OF 1 7oz grilled aaa alberta filet mignon in cabernet reduction 10oz grilled french cut veal chop with roasted tomatoes, shallots + olives 10oz braised prime short rib in onion demi glaze twin 4oz grilled veal medallions in peppercorn cognac 6oz mediterranean sea bream in mango + black bean salsa or red pepper puree 6oz pan fried chicken supreme in tomato + olive caponata 12oz bone in aaa alberta filet mignon in cabernet reduction + $15 per person 6oz oven roasted sea bass in red pepper puree + $10 per person add a pair of 8ct grilled jumbo shrimp + $6 per person add a 5oz baked crusted lobster tail + $12 per person SIDES SELECTION OF 2 green bean, julienned red + yellow bell pepper tied with carrot roasted king oyster mushrooms prosciutto wrapped asparagus oven roasted broccollini tied with a carrot glazed baby root vegetables creamy polenta roasted mini yukon gold potatoes double baked puree of yukon gold potato layered on roasted sweet potato slice red skinned smashed potatoes with sour cream + chive roasted mini nu red potatoes 4

5 DESSERT SELECTION OF 1 creme brulee trio - tahitian vanilla bean, chocolate hazelnut + maple dulce de leche trio - churro, baked cheesecake + creme brulee granny smith apple, pear + cranberry crisp poached pear, mascarpone + oat crumble red velvet molten lava cake topped with mascarpone + fresh berries warm sticky toffee pudding with a dollop of mascarpone creme tiramisu garnished with fresh strawberry slices + dark mint chocolate straw blood orange sorbet garnished with candied orange peel coffee, tea + espresso service to the table is included with dessert 5

6 DELUXE BAR Bar Rail rye, rum, gin, scotch, vodka Liqueur courvoisier vs, bailey s irish cream, grand marnier, grappa friulana nonino, amaro montenegro, amaro averna, campari aperativo, vermouth red International + Domestic Beer heineken, stella artois, corona, coors light, budweiser, molson canadian Wine beringer cabernet sauvignon - st. helena, california beringer pinot grigio - st. helena, california Non-alcoholic san pellegrino + acqua panna assorted soft drinks + juices coffee, tea + espresso 6

7 OPTIONAL please speak with your sales representative regarding the cost of hors d oeuvres, reception + late night stations BUTLER PASSED HORS D OEUVRES HOT beef bourguignon with button mushrooms + cocktail onions potato + cheddar pierogi with sauteed onions + sour cream chicken parmesan lollipops sicilian rice balls in plum tomato truffled asparagus crostini with melted parmesan cheese oysters rockefeller coconut shrimp in chilli plum sauce citrus infused scallop with fresh chive fried calamari cone with lemon aioli creamy polenta topped with mushroom ragu fried brie cheese cakes with fig jam + toasted walnuts oven baked zucchini fries in a cone with chipotle mayo COLD roasted fig, salami + cheese skewer bacon, lettuce, tomato + avocado buns sesame charred rare tuna on crispy wonton with avocado mayo lobster + caviar on a cucumber wafer tuna ceviche on an asian spoon shrimp shooter + bloody mary smoked salmon pizza with cream cheese wild mushroom + red pepper crostini eggplant slices rolled + stuffed with feta + sage goat cheese stuffed mushrooms olive, goat cheese + pistachio bites fior di latte, prosciutto, fig jam + sea salt on a crostini 7

8 HORS D OEUVRES BAR + $10 per person station display cherry tomato + bocconcini skewers, mini grilled vegetable stacks, prosciutto flower + melon, roasted red peppers, shrimp cocktails, frutta di mare shells, olive cups + bruschetta butler passed hors d oeuvres creamy polenta with mushroom ragu, steamed mussels in tomato broth, sicilian rice balls in plum tomato + fried calamari with lemon aioli RECEPTION STATIONS + $5 per person - each station VENETIA mediterranean shellfish + assorted mushroom risotto prepared live CHARCUTERIE BOARD assorted cured meats with multigrain oval, organic granery, rosemary + cranberry focaccia, french baguettes, olive boule + pickled vegetables CHEESE + CRACKERS grana padano, blue cheese, aged cheddar, asiago, brie + gouda assorted crackers with dried fruits, nuts + olive tapenade, fig marmalade + honey SOUTH EAST a variety of sushi + maki add a professional chef for $400 GREEK lollipop chicken + lamb chops, saganaki flambe with metaxa brandy prepared live *flambe is not available in the library POLENTA creamy polenta topped with charred rapini or port mushroom ragu 8

9 LATE NIGHT all stations include a uniformed attendant LE SWEET THINGS petite fours, mousses, french macarons, creme brulee, fudge, tarts, marshmallow lollipops, cookies + fruit vases SWEET + SAVOURY PIZZA PIE goat cheese, roasted tomatoes, pesto + fresh basil prosciutto, sopressata, salami + banana peppers in plum tomato brownie with mascarpone + strawberries, drizzled with chocolate nutella, toasted hazelnuts, chopped white chocolate + sliced banana SLIDERS black angus beef patty with avocado, caramelized onions, olives, roasted peppers sauteed mushrooms, prosciutto, bacon, bleu, cheddar, goat + provolone cheese with mini glass coke bottles GRILLED CHEESE brie + apple, bacon + swiss, jalapeño + cheddar with tomato soup shooters TACOS beer battered halibut + braised pork, mayonnaise crema, shredded cabbage, tomatillo salsa, pickled jalapenos, spanish onions, avocado + cilantro COOK-IES warm chocolate chip, macadamia + oatmeal cookies topped with marshmallow cream, chocolate, sprinkles, presented in a martini glass POUTINE french fries + fresh cheese curds in beef gravy. add bacon, pulled pork, sour cream, banana peppers, chives, bbq sauce + roasted garlic mayo MINI PANZEROTTIS deep fried stuffed with cheese + tomato sauce, cheese, tomato sauce + pepperoni and tomato sauce, goat cheese + arugula PASS AROUND VEAL SANDWICHES 1/2 hot pepper + 1/2 sweet pepper in aluminum foil wrappers MEDITERRANEAN MIDNIGHT + $15 per person - includes le sweet things shrimp, king crab + lobster in white wine, mussels in tomato broth, fried calamari, cod fish + shrimp croquettes, seafood risotto with mediterranean shellfish + caramel custard tarts 9

10 PAYMENT STRUCTURE a cheque equal to 30% of the estimated event balance is due at signing. final payment is due by bank draft 3 days prior to the event date. CANCELLATION POLICY all deposits are non-refundable and non-transferable. FINAL GUEST NUMBERS final numbers are due 10 days prior to the event date. you will be charged based on your minimum guaranteed guests, the confirmed final guests numbers or the actual numbers of guests in attendance whichever is greater. VENDORS working vendors will be charged 25% off the adult price. CHILDREN children s meals are available at a rate of $60 + hst for children 12 + under. this meal includes a chef s choice pasta, chicken and dessert. children 12 + under with an adult meal will be charged 25% off the adult price. FOOD AND BEVERAGE POLICY all food and beverage consumed at bellvue manor, with the exception of the event cake, must be supplied by bellvue manor. in accordance with health department regulations, leftover food will not be released to clients or guests. DIETARY REQUESTS bellvue manor will create one special meal this meal will encompass all the restrictions requested for the event. kosher meals are available at an additional cost and must be purchased exclusively through bellvue manor. AUDIO VISUAL platinum entertainment solutions is the exclusive provider for all audio and visual equipment. please contact for pricing information. ROOM ACCESS access to the function room and bridal suite is at 10:00 a.m. FURNITURE bellvue manor provides clients with 64 round tables, which seat a maximum of 10 guests. alternate and/or additional furniture must be rented exclusively through bellvue manor. 10

EVERY MOMENT. EVERY DETAIL. EVERY MEMORY.

EVERY MOMENT. EVERY DETAIL. EVERY MEMORY. the greatest stories begin with that special moment; slowing the pace of our surroundings; allowing our senses to capture the finest details; creating memories