Local Fresh Ingredients Matter

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Cornelia Burke
5 years ago
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1 Lunch

2 Local Fresh Ingredients Matter Shaw Centre is committed to culinary excellence. It is a commitment that includes fresh seasonal, regional, organic and sustainable ingredients, and extends through preparation plating and service. Our carefully planned menus and exquisitely prepared dishes reflect growing trends toward eating global and dining local appealing to increasingly varied international tastes, while responding to twin demands of healthy eating and responsible, sustainable business practices. We work diligently to source many of our products from local suppliers. Morning, noon, and night, our talented kitchen brigades create palate-pleasing and beautifully presented selections, with élan and flair. Prepare to be wowed by Canada s Meeting Place.

3 Oh Canada! Explore coast to coast flavours. roasted root vegetables Slow-roasted with olive oil, fresh thyme and rosemary. maple balsamic chicken Marinated with Älska Farm maple syrup and balsamic vinegar for a true sweet and sour. roasted fingerlings Fingerling potatoes, roasted with Mrs. McGarrigle s mustard a Kitchener inspired salad. red pepper and olive sauce Red pepper and Kalamata olive sauce accents this dish.

4 Lunch Buffet All Lunch Buffets served with Starbucks Organic Coffee, Decaf and Tazo Tea. Senate Debate Romaine Salad Station with Crispy Bacon, Croutons and Lemon-Caper Vinaigrette White Bean and Arugula Pesto Salad with Shaved Avonlea Clothbound Cheddar V GF Shaved Alberta Beef, Canadian Brie, Chipotle Mayo on an Artisan Kaiser Fennel Slaw, Baby Shrimp Ceviche and Citrus Vinaigrette in a Grilled Tortilla Wrap DF Grilled Vegetables and Feta Cheese Flat Bread V Signature Sea Salt and Cracked Pepper Kettle Chips with Creamy Onion Dip Homemade Tartlets, Dark Chocolate Mousse and Sliced Fresh Fruit V Oh Canada! Toasted Pearl Barley and Lentil Salad, Roasted Butternut Squash, Kale and Pickled Red Onion V V+ DF Bibb Lettuce & Spinach, Dried Apple, Birch Syrup, Candied Pumpkin Seeds and Sour Cherry Vinaigrette V V+ DF GF Baked Mac and Cheese with Spinach V Älska Farm Maple Balsamic Marinated Chicken, Roasted Red Pepper and Olive Sauce GF Roasted Root Vegetable Blend with Fresh Herbs V V+ DF GF Roasted Fingerlings with Herbed Dijon Vinaigrette V V+ DF GF Basil Balsamic Melon V V+ DF GF Nanaimo Bar and Pecan Tart V Centre Block Kalamata Olive and Orzo Pasta Salad V V+ DF Romaine Salad with Cucumber, Peppers, Hard Boiled Eggs, Corn and Oregano Feta Cheese Dressing V GF Caramelized Onion, Pingue Prosciutto, Fig and Shaved Charlevoix 1608 on Naan Bread Atlantic Smoked Salmon on Artisan Rye, Dill Aioli, Lemon Marmalade and Caper Berries Heirloom Tomato, Bella Casara Burrata, Raspberry Balsamic Glaze on Olive Focaccia Chocolate Brownies and Squares V Sliced Fresh Fruit and Mocha Tartlets V Wholesome Sliced Yellow Beet Salad, Olive Oil, Arugula and Raspberry Vinaigrette V V+ DF GF Buddha Salad Platter V DF GF Mini Romaine, Eggs, Roasted Corn, Cherry Tomatoes, Pesto Tofu and Apple Cider Vinaigrette Red Quinoa and Smoked Chicken Salad Mason Jar DF GF Grilled Pork Medallion, Agave Vanilla Nectar Rub, Braised Onion and Apple Jus GF Papillote Style Cod Fillet, Spinach, Fennel, Citrus and Warm Caper Vinaigrette DF GF Tempeh Ratatouille Casserole V V+ DF GF Maple Oatmeal Cookies V V+ DF GF Strawberry Cardamon Panacotta GF Indo Taco Time Chickpea Salad V V+ DF GF Corn and Black Bean Salad V V+ DF GF Cucumber, Tomato and Yogurt Salad V GF Vegetarian Samosa with Tamarind Chutney V Creamy Butter Chicken and Cinnamon Scented Basmati Rice GF Cauliflower-Potato Curry V V+ DF GF Lightly Spiced Lentil Curry V GF Grilled Garlic Naan Bread V Chai Tea Mousse and Sliced Fresh Fruit V GF Green Salad with Lime and Honey Vinaigrette V DF GF Warm Soft Flour Tortillas with Homemade Pulled Pork, Crispy Fish and Chili Fried Quinoa Hoisin, Spicy Asian Slaw, Salsa, St-Albert Cheddar Cheese, Sriracha, Spicy Pepper Rings, Lime and Arugula Churros with Spicy Chocolate Dip, Dulce de Leche Flan and Sliced Fresh Fruit V Enhancements Coca-Cola Soft Drinks Minute Maid Fruit Juices Dasani Bottled Water, Badoit Sparkling Water Hydration Station Lemonade, Iced Tea, Flavoured Water /GUEST A final guarantee of less than 25 guests will be subject to a fee of 5.00 per guest. V Vegetarian V+ Vegan DF Dairy Free GF Gluten Free 19

5 Networking Lunch But first, get to know our new menu options. Networking Lunch packages served with Starbucks Organic Coffee, Decaf and Tazo Tea. 20 When you wish the meeting was as good as the lunch! The Fair Crisp Market Vegetables with Ranch Dip V GF Individual Yukon Gold Potato Salads V GF Lemon-Caraway Seed Coleslaw V DF GF Grilled Vegetable Wrap with Caramelized Onions and BBQ sauce V DF GF BBQ House-Made Kettle Chips V V+ DF GF Beef Sliders with Roasted Garlic Aioli Homemade Ketchup and Pickle Spears V V+ DF GF Bacon and Cheddar Bavarian Sausage on French Bakery Roll Fennel Seed Sauerkraut, Mrs. McGarrigle s Mustard Aioli Assortment of Brownie Pops V Freshly Baked Cookies V Watermelon Wedges V V+ DF GF The Market Dijonnaise Rainbow Kale Salad with Fried Honey Tofu V DF GF Yellow Bean and Red Radish Salad with Fresh Dill Vinaigrette V V+ DF GF Croque Monsieur Black Forest Ham and Mornay Sauce Chicken Pad Thai with Fresh Cilantro DF GF Locally-Made Golden Palace Egg Rolls Warm Vegetarian Samosas with Tamarind Chutney V Tiramisu Shot V House Baked Fruit Tartlets V Enhancements Coca-Cola Soft Drinks Minute Maid Fruit Juices Dasani Bottled Water Badoit Sparkling Water Hydration Station (per guest) 3.50 Lemonade, Iced Tea, Flavoured Water A final guarantee of less than 75 guests will be subject to a fee of 5.00 per guest. V Vegetarian V+ Vegan DF Dairy Free GF Gluten Free

6 Rainbow Carrot Salad You don t have to cook fancy or complicated just good food from fresh ingredients. rainbow carrots Slow roasted with olive oil and moroccan spices including cumin, ginger, coriander and cinnamon. tahini vinaigrette Sesame seed puree with Lacelle Apiary honey and olive oil. hummus Charred scallions and mint combine perfectly with this chickpea dip.

7 Plated Lunch Plated Lunches served with artisan bread basket and Starbucks Organic Coffee, Decaf and Tazo Tea. Appetizers Parsnip & Fennel Soup V GF Parsnip Chips Red Pepper & Apple Soup V GF Tart Cider Cream Endive Arugula Salad V GF Grilled Radicchio, Grapes, Avonlea Clothbound Cheddar and Roasted Garlic Dressing Rainbow Carrot Salad V DF GF Chickpea Purée, Charred Scallion and Mint, Toasted Pistachio and Lacelle Apiary Honey Lemon Tahini Chopped Salad V GF Chilled Alberta Flat Iron Steak Salad GF Kale, Butternut Squash Salad with Maple Caramelized Almonds, Goat Cheese Crumble and Chimichurri Butternut Squash Ravioli With Truffle Cauliflower Purée, Olive Oil Demi-Glace, Tomato Compote and Wilted Garlic Broccolini Snow Peas, Radishes, Cucumbers, Greens, Radicchio, Crumbled Feta and Shallot-Dill Vinaigrette Mains Wrapped Pingue Prosciutto Chicken GF White Bean Cassoulet and Grape Truffle Tomato Jam Chicken Supreme GF Cave Spring Bouguignon Style Braised Supreme, Cipollini Onions, Sunchoke Potato Purée and Roasted Brussel Sprouts Thai Curry V V+ DF GF Coconut-Vegetable Green Curry, Steamed Jasmine Rice, Tofu and Sweet Chili Sauce Mushroom Gnocchi V GF Wild Mushroom Cream Sauce, Glengarry Celtic Blue Cheese and Grilled King Oyster Mushrooms Tempeh Cumin Spice Chili V GF Tempeh, Red Beans, Tomato, Onion, Garlic, Cumin with Sour Cream, Cilantro and Corn Bread When offering a choice menu, the highest main course price will apply (Maximum of 3 entrée choices) Desserts Ontario Pork Medallions GF Buttermilk Smashed Potatoes, Birch Syrup, Roasted Rainbow Carrots with Mrs. McGarrigle s Mustard Jus Tuna Poke Bowl DF GF Lemongrass Lacelle Apiary Honey Tuna Tartare, Rice Noodles, Edamame, Yellow Beets and Ponzu Orange Vinaigrette Ontario Trout Fillet GF Five-Spice Dry Rub, Avonlea Clothbound Cheddar Quinoa Risotto and Pineapple Kimchi Dark Chocolate S Mores GF Milk Stout S mores, Toasted Lacelle Apiary Honey Lavender Marshmallow Saskatoon Berry Trifle V Agave Nectar Saskatoon and Seasonal Berry, Spiced Rum Vanilla Cake and Biscotti Carrot Spice Cake V Whipped Cinnamon Sugar Icing, Sweet Carrot Purée and Carrot Crumble Lemon Panna Cotta Thai Basil Lemon Curd, Poppy Seed White Chocolate Dipped Cake and Chai Tea Lemon Panna Cotta Enhancements Badoit Sparkling & Evian Spring Water Service 4. 00/GUEST V Vegetarian V+ Vegan DF Dairy Free GF Gluten Free 22

8 Tuna Poke Bowl Hawaiian Tradition From Our West Coast Influence. tuna Fine diced Ahi Tuna with the perfect amount of acidity and sesame seeds. yellow beet Oven roasted and finely diced. edamame Steamed edamame combined with our homemade citrus-based Ponzu vinaigrette.

9 Lemon Panna Cotta Lemon Pie, Reinvented. panna cotta Unexpected Chai Tea Flavours. lemon curd Incorporating thai basil brings magic to this dish. lemon bread The bread recreates the crust part of the lemon pie inspiration dipped in white chocolate it is complete decadence.

10 Peaches & Cream Soup Our Prairie Chowder. soup Roasted onion, potatoes, seasoned corn and heavy cream make this soup s colour pop. salsa Roasted corn and peach salsa topped with a saffron jalapeno cream.

11 Sous Chef Jody Ward Executive Chef Patrick Turcot Executive Sous Chef Jennifer Sands

12 General Information Food and Beverage Planning You may select from the food and beverage choices presented in our menus or we would be happy to customize and create special menus to suit your tastes and needs. All food and beverage must be prepared and presented by the Shaw Centre. Remaining food and beverages cannot be removed from the facility. Alcohol beverages will be served in accordance with the regulations of the Alcohol and Gaming Commission of Ontario and Shaw Centre Alcohol Beverage Policy. Food and Beverage specifications must be received in writing 45 days in advance of the event. Upon receipt of specifications, your Shaw Centre Event Services Manager will provide written confirmation with an event order no less than 35 days prior. To ensure successful events it is necessary to receive your final guarantee 4 or 5 business days prior to your event (according to the following schedule). Events up to 1000 Guests four (4) business days prior to event Events over 1000 Guests five (5) business days prior to event Once the final guarantee is due, the count may not be decreased. A 3% overage will be prepared up to 50 meals Shaw Centre will make every effort to accommodate increases after the final guarantee is due. Any increase exceeding 10% of the final guarantee will be subject to a 10% surcharge. Food and Beverage Pricing Food and Beverage prices are subject to 13% HST (harmonized sales tax) and an 18% administrative charge. The 18% administrative charge is dispensed as follows: (i) 22% of the administrative charge is retained by the company, and not intended to be a tip, gratuity or service charge for the benefit of service employees and no portion of this 22% is distributed to the service employees, and (ii) 78% of the administrative charge is paid to the service employees (front line staff) as a gratuity. Menu prices cannot be guaranteed more than 90 days out. A surcharge will apply for small groups. A surcharge will apply for food and beverage events scheduled on a Canadian statutory holiday. New Years Day January 1st Family Day Third Monday in February Good Friday Friday before Easter Sunday Easter Monday Monday after Easter Sunday Victoria Day Monday before May 25th Canada Day July 1st Civic Holiday First Monday in August Labour Day First Monday in September Thanksgiving Day Second Monday in October Remembrance Day November 11th Christmas Day December 25th Boxing Day December 26th 42

13 General Information Payment Policy for Food and Beverage Events On Signing...1, plus 13% HST Deposit 14 days prior...estimated Food and Beverage Costs Standard Food and Beverage Service Sit down service is planned for rounds of 8-10 with floor length white linen, china and glassware. To ensure quality and safety, food stations may remain out for a maximum of 2 hours. Attendance higher than the guarantee will be charged the actual event attendance. Fees may apply for extended timelines due to programs. A Custom Menu surcharge may apply. SUCCESSFUL EVENT TIMELINE With Contract 1, Deposit Due 45 Days Food, Beverage, Event Specifications Required from Client 35 Days Event Order sent by Shaw Centre with Confirmation of Event Specifications 14 Days Estimated Food & Beverage Cost 4/5 Business Days Final Guarantee of the Number of Guests Attending 43

Local Fresh Ingredients Matter

Lunch Local Fresh Ingredients Matter Shaw Centre is committed to culinary excellence. It is a commitment that includes fresh seasonal, regional, organic and sustainable ingredients, and extends through