CATERING SERVICES TERMS AND CONDITIONS MENU SELECTIONS Brescia s Food Services offers a large selection of menus to suit your needs and budget. Some restrictions may apply due to your choice of location, or size of your group. If you can t find what you are looking for, please contact Food Services and we will help tailor a menu to your needs. Only food and beverages provided by Brescia Food Services may be consumed on Brescia premises (catering from external sources is not permitted). DEPOSITS AND INVOICING External catering orders will require a minimum 25% deposit in advance followed by the balance upon completion of your function. Larger conferences and weddings are subject to a non-refundable $5000.00 deposit. CANCELLATION AND GUARANTEED NUMBERS POLICY After the order has been placed, if your event is cancelled, you will be charged for all the costs incurred prior to the time of cancellation. Estimates of numbers attending your event will be given to Food Services/Conference Services during the planning process. A final guarantee of the number of people attending your event is required five (5) business days before your event. You will be invoiced for the guaranteed or actual number at your event, whichever number is greater. ADDITIONAL CHARGES Additional charges will be applied for: Special Room Set-ups Audio/Visual and I.T. 1 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Hot Beverages COFFEE TEA HOT CHOCOLATE HOT APPLE CIDER Brescia University College Food Services- Catering Menu Cold Beverages CANNED JUICE CANNED SOFT DRINKS DASANI WATER (591ml) FRUIT PUNCH BRESCIA PUNCH WATER PITCHER WATER DISPENSER Host Bar and Cash Bar Services Domestic Beer House wine Liquor Special cocktail Soft drinks Note: Taxes not included Host Bar services are charged based on consumption and estimated prior to your event. Cash Bar services are available for wine and beer service for a minimum of 30 people. Cash Bar services for a full bar requires a minimum of 100 people and must meet a minimum of $650 in sales or host will pay the difference. Special Occasion Permit charges applicable. 2 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Breaks and Breakfast Pastries and Break selections ASSORTED FRESH BAKED MUFFINS CROISSANTS AND MULTIGRAIN CROISSANTS (PER PIECE) CHOCOLATE CROISSANTS, CINNAMON ROLLS AND DANISH (PER PIECE) SMALL ASSORTED DESSERT SQUARES Including brownies, macaroons, fruit bars (2 pieces per person) BUTTER TARTS ASSORTED INDIVIDUAL YOGURTS YOGURT, GRANOLA AND FRESH FRUIT PARFAITS FRESH BAKED SCONES MINI MUFFIN (2 PER GUEST) MINI DANISH (2 PER GUEST) WHOLE FRUIT (PER PIECE) FRUIT AND DIP Assorted seasonal fresh fruit and yogurt dip (5 pieces per person) FRUIT BROCHETTES Assorted seasonal fresh fruit and yogurt dip ASSORTED BAGELS AND CREAM CHEESE DELUXE MINI DESSERTS AND CHEESECAKE SQUARES (1 PIECE PER PERSON) FRESH BAKED COOKIES Small cookies per dozen Large cookies per dozen 3 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
(Minimum 10 guests for all hot breakfast items) Hot Breakfast Items and Buffets BAKERY BASKET Assorted muffins and croissants served with butter and jam SCRAMBLED EGGS METZGER S SMOKED BACON (3 pieces per guest) METZGER S BREAKFAST SAUSAGE (3 pieces per guest) BUTTERMILK PANCAKES With butter and syrup (2 pancakes per guest) SKILLET POTATOES With onion and sweet peppers CRISPY TATER TOTS HOT BREAKFAST BUFFET Chilled Orange and Apple Juice Croissants, Scones and Muffins Sliced fresh fruit Scrambled eggs Bacon and Breakfast Sausage Crispy Tater Tots Coffee and Tea CONTINENTAL BREAKFAST BUFFET Chilled Orange and Apple Juice Croissants, Scones and Muffins Sliced fresh fruit Granola Greek yogurt Coffee and Tea 4 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Lunch Soups Served Buffet Style Brescia University College Food Services- Catering Menu Lunch Soups, Salads and Sandwiches SOUP OF THE DAY CREAMY TOMATO AND FRESH BASIL CORN AND BACON CHOWDER ROAST PEPPER BISQUE BROCOLLI AND CHEDDAR BUTTERNUT SQUASH AND PEAR Lunch Salads Served Buffet Style MARKET GREENS WITH BALSAMIC VINAIGRETTE AND RANCH DRESSING CAESAR SALAD WITH PARMESAN AND CROUTONS TOMATO, BOCCONCINI AND ARUGULA SALAD GREEK SALAD WITH FETA AND OLIVES SUN DRIED TOMATO AND PASTA SALAD MORROCAN CHICK PEA AND COUS COUS SALAD QUINOA, SPINACH AND APPLE SALAD BEET, ARUGULA AND GOAT CHEESE SALAD ASIAN NOODLE SALAD Home Style Sandwiches ON SLICED WHITE, WHOLE WHEAT AND RYE BREADS WITH TURKEY, ROAST BEEF, SMOKED HAM, TUNA SALAD, EGG SALAD AND HUMMUS AND VEGETABLES Home Style Wraps ON 10 TORTILLAS WITH TURKEY, ROAST BEEF, SMOKED HAM, TUNA SALAD, EGG SALAD AND HUMMUS AND VEGETABLES Gourmet Sandwiches and Wraps ON DELUXE PANINI, FOCACCIA, CIABATA, KAISERS AND 12 WRAPS -HOUSE ROASTED METZGERS BEEF TOP SIRLOIN WITH CHEDDAR, CARAMELIZED ONION, SPINACH AND DIJON MAYO -HOUSE ROASTED HAYTER S TURKEY WITH SWISS CHEESE, HERB MAYONAISE, LETTUCE AND TOMATOES -SOUTH WEST SPICED CHICKEN BREAST WITH SALSA, GUACAMOLE, TOMATOES AND LETTUCE -MARINATED GRILLED VEGETABLES WITH GOAT CHEESE AND BABY GREENS -BOCCONCINI AND VINE TOMATOES WITH PESTO MAYO AND ARUGULA -PROSCUITTO, MORTADELLA AND SALAMI WITH OLIVE TAPENADE AND PROVOLONE CHEESE 5 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
(Minimum 10 persons) Brescia University College Food Services- Catering Menu Cold Lunches That Can Be Packaged To Go! Sandwich Combos HOME STYLE LUNCH ONE HOME STYLE SANDWICH OR WRAP, ONE BAG OF POPCORN, ONE PIECE OF WHOLE FRUIT, ONE JUICE GOURMET LUNCH ONE GOURMET SANDWICH OR WRAP, ONE LARGE COOKIE, ONE BAG OF POPCORN, ONE PIECE OF WHOLE FRUIT, ONE JUICE Cold Salads and Proteins GRILLED CHICKEN CAESAR SALAD GRILLED CHICKEN, ROMAINE LETTUCE, HOME MADE CROUTONS, GRATED PARMESAN AND BACON BITS THAI MARINATED CHICKEN AND ASIAN NOODLE SALAD POACHED SALMON, GREEN BEAN, OLIVE, EGG AND TOMATO NICOISE SALAD 6 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Fresh Baked Pizza from Our Wood Stone Oven ASSORTED LARGE (8 SLICE PIZZAS) CHOOSE FROM: PEPPERONI, HAWAIIN, MEAT LOVER, CHEESE, VEGETARIAN, DELUXE, BBQ CHICKEN AND VEGAN GLUTEN FREE AVAILABLE UPON REQUEST 7 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
(Minimum 10 persons, served buffet style) Hot lunches Global Selection VEGETARIAN LASAGNA WITH TOMATO BASILICO SAUCE AND CAESAR SALAD Grill Selection CHICKEN SOUVLAKI WITH GREEK VILLAGE SALAD, LEMON RICE AND TZATZIKI CHEESE TORTELLINI ALFREDO WITH SAUTÉED VEGETABLES AND MARKET GREEN SALAD PESTO RUBBED CHICKEN BREAST WITH A SUN DRIED TOMATO CREAM AND VEGETABLE AND HERB RICE PILLAF CHICKEN AND ASIAN VEGETABLE STIR FRY, WITH RICE AND ASIAN CABBAGE SLAW ASIAN VEGETABLE, TOFU AND CASHEW STIR FRY, WITH RICE AND ASIAN CABBAGE SLAW BUTTER CHICKEN WITH BASMATI RICE, CORIANDER CHUTNEY AND NAAN VEGETABLE AND TOFU KORMA WITH BASMATI RICE, CORIANDER CHUTNEY AND NAAN BBQ CHICKEN WITH COLE SLAW AND CONFETTI RICE METZGER S HAMBURGER ON A BUN WITH, LETTUCE, TOMATO, RED ONION AND CONDIMENTS, SERVED WITH A GARDEN SALAD ORGANIC VEGGIE BURGER ON A BUN WITH, LETTUCE, TOMATO, RED ONION AND CONDIMENTS, SERVED WITH A GARDEN SALAD CHICKEN AND HERB BURGER (NO BREADING) ON A BUN WITH, LETTUCE, TOMATO, RED ONION AND CONDIMENTS, SERVED WITH A GARDEN SALAD CHICKEN AND BEEF SATAYS (ONE OF EACH) WITH A THAI RICE NOODLE SALAD 8 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Receptions, Stations, Hors D oeuvres And Canapé Reception Platters CRUDITÉ AND DIP Assorted garden fresh vegetables and buttermilk herb dip VEGETABLE ANTIPASTO, PITA AND DIP PLATTER Grilled and marinated peppers, zucchini, red onions and eggplant. House made hummus, Greek yogurt dip and pita points HARVEST ANTIPASTO DISPLAY Italian cured meats, Italian cheeses with grilled and marinated peppers, zucchini, red onions and eggplant.marinated artichoke hearts, tomatoes, mushrooms and olives, with assorted Italian breads and rolls DOMESTIC CHEESE AND FRUIT PLATTER Old cheddar, brie and farmers marble cheese garnished with grapes and served with crackers CANADIAN ARTISANAL CHEESE PLATTER A selection of artisan crafted soft and hard cheeses from Ontario and Quebec with fresh fruit, crackers and sliced baguette TORTILLA CHIPS AND DIPS House made tortilla chips with guacamole, tomato salsa and sour cream 9 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Food Stations *Please note: stations are restricted to the Mercato only and based on availability and event approval - Minimum of 25 people; chef-manned stations may incur an additional labour charge BASIC POUTINE BAR French fries, gravy, cheese curds, cheese sauce, tomato sauce, bacon bits, green onions, diced peppers, ketchup GOURMET POUTINE BAR French fries, sweet potato fries, gravy, cheese curds, cheese sauce, tomato sauce, bacon bits, caramelized onions, pulled pork, grilled chicken, green onions, diced peppers, ketchup MASHED POTATO BAR Mashed potatoes with gravy, cheese sauce, sour cream, bacon, chicken, broccoli, diced peppers, green onions TACO AND TACO SALAD BAR Flour and corn tortillas with beef, chicken, chili lime vegetables, guacamole, salsa, corn salsa, Queso sauce, hot sauce, shredded lettuce, red onions, diced tomato, sour cream and cheese 10 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Food Stations *Please note: stations are restricted to the Mercato only and based on availability and event approval - Minimum of 25 people; chef-manned stations may incur an additional labour charge CARVED ROAST BEEF SANDWICH STATION Slow roasted top sirloin of beef, beef jus and ciabatta rolls, mustard, horseradish, chimi churi sauce, sautéed mushrooms, roasted peppers, caramelized onions, shredded cheddar, crumbled blue cheese and side Caesar Salad TORTELLINI AND RAVIOLI STATION Cheese tortellini or beef ravioli with choice of marinara, blush or Alfredo sauce. With choice of Italian sausage, grilled chicken or seafood medley and sautéed mushrooms, sweet peppers and onions ASIAN NOODLE STIR FRY STATION Chow mein noodles or rice noodles with choice of chicken, beef, pork, seafood medley or tofu. With garlic black bean, teriyaki or pad Thai sauce and choice of vegetables. SLIDER STATION Cheese burger or crispy chicken sliders with lettuce, tomato, dill pickle and our special burger sauce PIZZA STATION Assorted hand crafted pizza slices from our Wood Stone pizza oven with all your favourite toppings S MORES BAR Our S mores bar can be used indoors or outdoors and features graham crackers, marshmallows, milk chocolate, dark chocolate and peanut butter cups 11 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Hors D oeuvres and Canapé Minimum order of 25 pieces per canapé or hors d oeuvre VEGETARIAN Sautéed mushrooms with thyme on warm flatbread Thai vegetable rice paper rolls with sriracha aioli Saffron and mozzarella risotto arancini with tomato fondue Individual cheese fondue with baguette toast Artichoke and green olive bruschetta on parmesan crostini Tomato, basil and bocconcini pops Salsa verde, tomato jam and chevre on polenta fritter SEAFOOD Salmon tartar with Asian slaw and wasabi aioli Shrimp ceviche tostada with avocado and tomato marmalade Crispy crab cake with chipotle mayo and mango salsa Smoked salmon, capers and créme fraiche on warm flatbread Shrimp cocktail shooter with homemade cocktail sauce Crab fondue mac and cheese Seafood croquette with lemon and parsley cream MEAT Rosemary lamb pops with mint yogurt and sweet pepper compote Korean beef bulgolgi skewers with sweet chili, shallot and ginger Prosciutto and fresh mozzarella on warm flatbread Country style duck pate crostini with seasonal fruit compote and grainy mustard Cheeseburger slider with lettuce, tomato and homemade Thousand Island dressing Mini potato, bacon and rosemary quiche Pulled pork and creamy cole slaw slider Beef carpaccio with horseradish mayonnaise and roasted mushroom Charred new potato and prosciutto skewers with chive sour cream Yellow curry and coconut milk chicken satay with roasted peanut sauce 12 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Minimum 25 people- select one Dinner Soups CREAMY TOMATO AND FRESH BASIL CORN AND BACON CHOWDER ROAST PEPPER BISQUE BROCOLLI AND CHEDDAR BUTTERNUT SQUASH AND PEAR WILD MUSHROOM BROTH Wild mushrooms in a thyme broth with chevre croustade and snipped chives ROASTED TOMATO AND FENNEL Roasted tomato and fennel bisque with crème fraiche drizzle and pesto crostini SQUASH AND APPLE BISQUE Roasted squash and apples with a maple sour cream and spiced apple chutney Dinner Appetizers/ Middle courses PENNE A LA VODKA Penne pasta in a vodka infused blush sauce TORTELLINI ALFREDO Cheese tortellini in a creamy garlic and parmesan sauce Brescia University College Food Services- Catering Menu Plated Dinner Service Soups, Salads and Appetizers Dinner Salads BABY GREENS WITH CUCUMBER, TOMATO AND HOMEMADE BUTTERMILK AND CHIVE DRESSING CAESAR SALAD WITH PARMESAN AND CROUTONS SPINACH, QUINOA AND APPLE SALAD BEET, ARUGULA AND GOAT CHEESE SALAD Roasted beets, citrus, toasted hazelnuts and goat cheese drizzle ASIAN CRISPY NOODLE SALAD Julliened Asian vegetables, crispy noodles, baby spinach and maple soy and lime vinaigrette TOMATO, FRESH MOZZARELLA AND ARUGULA Vine tomatoes, oven dried tomatoes, fresh mozzarella, baby arugula and basil dressing BOUQUET OF BABY GREENS AND SEEDLINGS Sleger s baby greens and seedlings wrapped in a cucumber ribbon served with edible blossoms, raspberries and white balsamic dressing 13 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Plated Dinner Service Main Courses Minimum 25 people- select one or two - includes assorted rolls and butter, and fresh brewed coffee and tea Dinner main course- HERB ROASTED CHICKEN BREAST Pan seared and served with a mustard cream sauce, maple roasted sweet potatoes and fine beans GOAT CHEESE AND MUSHROOM-FILLED CHICKEN SUPREME Served with a natural herb jus, roasted baby potatoes and Mediterranean vegetables with basil and tomato SPINACH AND ASIAGO CHEESE-FILLED CHICKEN SUPREME Served with a smoked tomato fondue, roast garlic fingerling potatoes and seasonal vegetables GRILLED BEEF TENDERLOIN MEDALLION AND HALF CHICKEN BREAST Grilled 4oz beef tenderloin medallion and BBQ half chicken breast served with a mustard and maple jus, twice baked potato with the works and steamed seasonal vegetables HERB-CRUSTED BEEF TENDERLOIN Roasted beef tenderloin with mustard and herb crust and a red wine jus served with roast garlic whipped potatoes and grilled vegetables STUFFED PORK LOIN Filled with apple and caramelized onion served with a mustard jus and goat cheese spun Yukon gold potatoes and roasted root vegetables LEMON AND TARRAGON GLAZED SALMON Served with a citrus salsa, herbed rice pilaf and buttered vegetable medley PAN SEARED RAINBOW TROUT With a brown butter lemon and caper sauce, roasted baby potatoes and steamed seasonal vegetables 14 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Plated Dinner Service Main Courses Minimum 25 people- includes assorted rolls and butter, and fresh brewed coffee and tea Dinner main courses continued VEGETARIAN GLUTEN FREE- LAYERED POLENTA AND GRILLED VEGETABLES With sautéed spinach and creamed shallots on a tomato and basil fondue VEGETARIAN GLUTEN FREE- MUSHRROM RISOTTO ARANCINI Crispy mushroom risotto arancini on roasted Portobello mushroom with grilled vegetables and smoked pepper emulsion VEGAN, GLUTEN FREE AND LACTOSE FREE -LEMON AND THYME WHITE BEANS AND SWISS CHARD Lemon and thyme white bean puree, with sautéed Swiss chard and spinach, sweet pepper ragout, tomato compote, polenta croutons and salsa verde 15 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Minimum 25 people- select one Dinner plated dessert Plated Dinner Service Desserts RASPBERRY SORBET AND FRESH FRUIT Raspberry sorbet with seasonal fresh fruit and mint SEASONAL FRUIT CHEESECAKE Creamy cheesecake with chef s choice of seasonal fruit and brown sugar caramel and candied lemon CHOCOLATE TORTE Chocolate torte with raspberry compote and vanilla whipped cream LEMON, LEMON, LEMON Lemon pound cake, lemon curd and lemon cream with blueberry compote and crumbled meringue STRAWBERRY BISCUIT SHORTCAKE Cream biscuits, macerated strawberries, strawberry coulis, crème anglaise and whipped cream MAPLE BUTTER TART Maple butter tart with bumble berry compote and citrus crème fraiche DARK CHOCOLATE/MILK CHOCOLATE Dense dark chocolate cake and milk chocolate mousse with cherry compote and vanilla cream 16 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
Buffet Dinner Service The Grand Buffet (Minimum 75 guests) Fresh baked rolls and butter Classic Caesar Salad, Spinach, Berry and Almond Salad, Tomato and Bocconcini salad Marinated Vegetable Salad Cheese tortellini with pesto cream and oven dried tomatoes Seared Salmon Fillet with Citrus Beurre Blanc Roasted Chicken Breast with wild mushroom and tarragon demi- glace sauce Chef Attended Carved Roasted Top Sirloin of Ontario Beef with Horseradish, Mustard and Jus Rice Pilaf, Herb Roasted Baby Potatoes, Steamed seasonal Vegetables Fresh Cut Fruit The Gourmet Dessert Buffet Cakes, tortes, tarts and petit fours Coffee and tea The Premium Buffet (Minimum 50 guests) Fresh baked rolls and butter Classic Caesar Salad Tomato and Bocconcini salad Marinated Vegetable Salad Penne in a blush sauce with roasted peppers and baby spinach Lemon and thyme roasted chicken Chef Attended Carved Roasted Top Sirloin of Ontario Beef with Horseradish, Mustard and Jus Herb Roasted Baby Potatoes, Steamed seasonal Vegetables Fresh Cut Fruit Assorted Dessert Selection Coffee and tea 17 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
The London Buffet (Minimum 25 guests) Buffet Dinner Service The Brescia Buffet (Minimum 25 guests) Fresh baked rolls and butter Fresh baked rolls and butter Classic Caesar Salad, Garden Salad with choice of dressings Cheese Tortellini Alfredo Herb Roasted Chicken Breast with roasting pan jus Roasted Baby Potatoes, Steamed seasonal Vegetables Fresh Cut Fruit Seasonal Cheesecake Coffee and tea Baby greens with fennel and apple and honey balsamic vinaigrette Farfalle Pasta with peas, mushrooms and béchamel sauce Pollo alla Cacciatora Hunter s chicken with tomato, olives and sweet peppers Olive Oil and Parsley Potatoes, Mediterranean Vegetables Traditional Italian Tiramisu with mascarpone cheese, espresso and lady finger biscuits Coffee and tea 18 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.
The Italian Buffet (Minimum 25 guests) Buffet Dinner Service The International Buffet (Minimum 25 guests) Fresh baked rolls and butter Baby greens With tomatoes, parmesan and lemon garlic vinaigrette Penne pasta Prima Vera With Tomato basilico sauce Porchetta Slow roasted pork shoulder flavoured with rosemary, thyme, fennel, garlic and lemon Creamy polenta, Broccoli and Rapini Chocolate Torta with Amaretto Cream Coffee and tea Fresh baked rolls and butter Garden Salad with choice of dressings Butter Chicken Thai curried vegetables and chick peas in coconut milk Vegetable fried basmati rice Steamed seasonal Vegetables Fresh Cut Fruit And chocolate dipping sauce Coffee and tea 19 P a g e P r i c e s a r e q u o t e d o n r e q u e s t.