2017 banquet menu - omni hotels & resorts · pdf file2017 banquet menu. banquet &...

2017

BANQUET MENU

BANQUET & EVENT MENUSThe Omni King Edward offers a stylish and prestigious setting for elegant business

gatherings and celebrations of all sizes. Featuring more than 27,000 square feet of

flexible event space, the hotel stands ready to host your occasion in a rich historical

atmosphere. Our contemporary new guestrooms pay homage to a proud history as

Toronto’s first luxury hotel. All of our 301 oversized guestrooms and suites combine

regal elegance and comfort

BREAKFASTMENU

BREAKFAST

CO N T I N E N TA L | $ 2 8 P E R G U E S T

Freshly squeezed orange and grapefruit juice

Selection of freshly baked muffins, danish, croissants and a variety of toast breads

Sliced seasonal fruits and yogurt

Individual dry cereals and granola

Assorted fruit preserves and butter

T H E V I C TO R I A N | $ 3 4 P E R G U E S T


Choice of eggs: free range scrambled eggs with chives, scrambled egg whites with roasted vegetables or over medium eggs

Choice of two meats: bacon, pork breakfast sausages, chicken sausage patty or honey ham

Heirloom potato hash – sweet potato, yukon and purple potato

Sliced seasonal fruits

Fresh bread basket – rye, sour dough, whole wheat, white, multi-grain, gluten free, english muffins

Assorted fruit preserves and butter

A RT O F B R E A K FAS T * | $ 4 0 P E R G U E S T


House made vegetable and fruit juices, fruit smoothies

Array of fresh sliced fruits

Selection of muffins, danish, croissants and a variety of toast breads

Granola parfait station with Activia probiotic yogurt, house made granola, dried fruits, nuts & seeds

Individual dry cereals

Steel cut oatmeal with preserved fruit compote

Wild blueberry pancakes with warm maple syrup

Cinnamon dusted brioche French toast with apple compote

Pork sausage and applewood smoked bacon

Chef attended freshly prepared omelet station with cage-free eggs

Toppings: smoked salmon, ham, mushrooms, onions, tomato, cheddar cheese, bell peppers, asparagus

YOUR CHOICE OF ONE EGG OPTION BELOW –

Eggs benedict (Canadian back bacon)

Eggs florentine (spinach)

Eggs princess (smoked salmon with asparagus)

Chef attendant charge for omelet station additional $150 charge

B U F F E T *

All menus include freshly brewed coffee, decaffeinated coffee, and a selection of teas.

19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change

*Breakfasts are based on 60 minutes of continuous service. All hot buffets require a minimum of 15 people. Groups less than this number will be charged a surcharge of $150.00 additional to menu price.

BREAKFAST

M O R N I N G G LO RY | $ 3 4 P E R G U E S T

Build your own parfait

Home made granola, Greek yogurt, berries, sundried fruits, nuts and seeds

Sliced energy fruits, mango, kiwi, banana, pineapple

Fresh vegetable juices, beetroot and apple, carrot and kale

Detox waters: cucumber, lemon, mint, strawberry, lime

Whole grain breads and gluten free breads served with almond butter

Steel cut oatmeal with cinnamon

Egg white roulade with spinach, asparagus, tomato and chives

T H E B R I T I S H G R A N D S L A M | $ 3 5 P E R G U E S T


Sliced seasonal fruit

The bakery basket: English muffins, toast breads

Oatmeal pudding

Scrambled eggs

Streaky bacon, banger sausages

Sauteed mushrooms, grilled tomatoes, hash browns, baked beans

British condiments, HP sauce, worcestershire, ketchup

T H E G R E AT C A N A D I A N B R E A K FAS T $ 3 6 P E R G U E S T

Freshly squeezed orange juice, grapefruit juice and Ontario apple juice

Artisanal breads with Niagara fruit preserves

Homemade assorted muffins and cinnamon twists

Seasonal sliced fruits and yogurt

Locally made sausage and maple smoked bacon

Free range scrambled eggs with chives

P.E.I. Potato hash with caramelized onions

Blueberry pancakes with warm Quebec maple syrup

Oatmeal pudding

B R E A K FAS T SA N DW I C H E S | $ 9 6 P E R D OZ E N

Smoked salmon bagel with avocado, hard boiled egg, cream cheese, and sprouts

Fried egg, peameal bacon, gruyère cheese on an English muffin

Southwestern tortilla wrap served with tomato salsa *contains ham

BLT sandwich on multigrain bread

B U F F E T *



*Breakfasts are based on 60 minutes of continuous service. All hot buffets require a minimum of 15 people. Groups less than this number will be charged a surcharge of $150.00 additional to menu price.

S T E E L C U T OAT M E A L | $ 8 P E R G U E S T

Seasonal fruit compote and brown sugar

I N D I V I D UA L F R U I T YO G U RT S | $ 5 P E R G U E S T

B OX E D C E R E A L W I T H M I L K | $ 5 P E R G U E S T

Special K, Raisin Bran, Rice Krispies, All Bran

G R A N O L A YO G U RT PA R FA I T | $ 9 P E R G U E S T

BA K E RY BAS K E T | $ 8 P E R G U E S T

Croissants, danish and muffins served with fruit preserves and butter (2 pieces)

S C R A M B L E D EG G W H I T E S | $ 1 1 P E R G U E S T

Roasted seasonal vegetables

BAG E L S W I T H W H I P P E D C R E A M C H E E S E $ 8 P E R G U E S T

BAG E L S W I T H S M O K E D SA L M O N $ 1 4 P E R G U E S T

Lemon and dill cream cheese and capers

C H O I C E O F O N E | $ 1 2 P E R P I EC E

Egg benedict with peameal bacon and hollandaise sauce

Eggs florentine

Eggs princess with smoked salmon & asparagus

F R E S H F R U I T S K E W E R S W I T H H O N E Y YO G U RT D I P | $ 8 P E R P E R S O N

B U T T E R M I L K PA N C A K E S | $ 1 0 P E R P E R S O N

Wild blueberries and honey butter

BREAKFASTA L A C A R T E


B U T L E R PAS S E D B R E A K FAS T H O R S D ’O E U V R E S | $ 6 0 P E R D OZ E N

Mini croque monsieur with ham and gruyère

Strawberry short stack with citrus Greek yogurt

Granola parfait verrine

Southwestern breakfast wrap with charred corn and ham

Canadian smoked salmon scone with lemon dill crème fraîche

Bacon cheddar pig tails

Scotch eggs with brown sauce

Fruit skewer with honey and lemon balm yogurt

Strawberry, lime and chili eye opener

C H E F AT T E N D E D O M E L E T S TAT I O N $ 1 5 P E R G U E S T

Cage-free eggs

TOPPINGS

Smoked salmon, ham, mushrooms, onions, tomato, cheddar cheese, broccoli, asparagus

G R I D D L E S TAT I O N | $ 1 5 P E R G U E S T

Ham and brie stuffed French toast

Buttermilk pancakes, Ontario maple syrup

BREAKFASTH O R D ' O E U V R E S

S TAT I O N S *

19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change *Chef attendant charge for Action Stations additional $150 charge

A TAS T E O F “ T H E B E S T B R U N C H I N T H E C I T Y ” $ 6 5 P E R G U E S T


From the bakery: muffins, danish and croissants, artisan breads

Sliced seasonal fruits

Eggs benedict (Canadian back bacon)

Wild blueberry pancakes with warm maple syrup

Cage free scrambled eggs with bacon, sausage and home fried potatoes

Assorted mini bagels with smoked salmon, whipped cream cheese, capers and onions

New potato salad with chopped dill

Greek salad with feta and kalamata olives

Basil scented tomatoes with bocconcini cheese

Mesclun greens with sherry vinaigrette

Seared Atlantic salmon with mango citrus slaw

Chicken marsala with wild mushrooms

Penne with light tomato cream, sundried tomatoes, artichokes, olives and goat cheese

Seasonal vegetables

Vanilla speckled crème brulée

Chocolate espresso mousse

Fresh fruit crumble

Array of French pastries

A L A C A RT E B R U N C H E N H A N C E M E N T S

TRADITIONAL BEEF WELLINGTON | $350

Foie gras red wine jus. Serves 20

GARLIC AND ROSEMARY ROASTED LEG OF LAMB | $245

Homemade mint jelly. Serves 20

MAPLE AND MUSTARD GLAZED WHOLE HAM | $120

Serves 30

MOROCCAN SPICED TAGINE | $5 PER GUEST

Couscous pilaf and crispy falafel

SEAFOOD BOUILLABAISSE | $7 PER GUEST

With rouille

CHEESE BLINTZES | $60 PER DOZEN

Sour cream and fruit compote

BREAKFAST

B R U N C H *



*Minimum of 50 people required.

BREAKSMENU

C H O O S E 2 F R O M T H E F O L LOW I N G | $ 1 4 P E R G U E S T C H O O S E 3 F R O M T H E F O L LOW I N G | $ 1 8 P E R G U E S T

C R E AT E YO U R O W N B R E A K *

SWEET

Lemon tartlets

Brownies & blondies

Fresh fruit bands

Scones with strawberry jam and sweet whipped butter

Selection of white chocolate macadamia, oatmeal raisin and chocolate chip cookies

Assorted house baked biscotti

Assorted tartlets and squares

Chocolate and vanilla profiteroles

Tea loaves & pound cakes

Carrot vegan cookie bites

SAVOURY

Quiche – roasted vegetables and goat cheese

Quiche - caramelized onions, smoked bacon and gruyère

Warm potato chips with dips

Tortilla chips with dips

Pretzels and popcorn

Samosas with mango chutney

Sausage rolls with branston pickle

Vegetable spring rolls with chili plum sauce

Bagel chips with chive cream cheese

FRESH

Assorted whole fruits

Fruit skewers with yogurt dip

Crudité with dips

Granola bars & trail mix

Hummus, sundried tomato hummus, spicy roasted chick peas with flat breads

Edamame with chili salt

House made fruit and vegetable juices

Seasonal sliced fruits and berries

Caprese skewers

BREAKSAll menus include freshly brewed coffee, decaffeinated coffee and a selection of teas.

18% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change *Breaks are based on 15 - 30 minutes of continuous service.

A L A C A R T E B E V E R AG E S

BREAKS


F R U I T S M O OT H I E S | $ 4 0 P E R P I TC H E R

Choose 2 of the following flavours banana, strawberry, blueberry, forest berries, or peach. Serves 8 glasses per pitcher

TO M ATO, A P P L E , C R A N B E R RY O R P I N E A P P L E J U I C E | $ 3 5 P E R P I TC H E R

Serves 8 glasses per pitcher

F R E S H LY S Q U E E Z E D O R A N G E O R G R A P E F R U I T J U I C E | $ 4 0 P E R P I TC H E R


AS S O RT E D S O F T D R I N K S | $ 6 P E R G U E S T

SA N P E L L EG R I N O, E V I A N O R P E R R I E R WAT E R S | $ 6 P E R B OT T L E

AS S O RT E D B OT T L E D F R U I T J U I C E S $ 6 P E R B OT T L E

CO F F E E , D EC A F F E I N AT E D O R S E L EC T I O N O F P R E M I U M T E AS | $ 5 0 P E R T H E R M O S

Serves 10 cups per thermos

CO F F E E , D EC A F F E I N AT E D O R S E L EC T I O N O F P R E M I U M T E AS | $ 1 0 0 P E R GA L LO N

Serves 20 cups per gallon

I C E D T E A W I T H L E M O N | $ 3 0 P E R P I TC H E R


F R E S H L E M O N A D E | $ 3 0 P E R P I TC H E R


F R U I T P U N C H | $ 9 5 P E R GA L LO N

Serves 25 cups per gallon

F R E S H LY S Q U E E Z E D V EG E TA B L E A N D F R U I T J U I C E B L E N D S I N D I V I D UA L 8 OZ B OT T L E S $ 7 P E R B OT T L E

Beet, ginger & apple

Kale, apple & passionfruit

Mango, orange, carrot & ginger

F R U I T E N H A N C E D O N TA R I O M A P L E WAT E R S “ F I LT E R E D BY N AT U R E ”, 1 0 OZ . B OT T L E S $ 8 P E R B OT T L E

Blueberry, strawberry, cranberry, simply maple

T H E M E D

BREAKS


A F T E R N O O N T E A | $ 2 2 P E R G U E S T

Classic cream scones with devon cream and strawberry preserves

Finger sandwiches

Tea pastries

Tea/coffee

R E J U V E N AT E | $ 1 8 P E R G U E S T

Fresh vegetable juices

Seasonal fruit skewers

Energy bars

Crudite vegetables

Energy waters

CO O K I E JA R | $ 1 8 P E R G U E S T

White chocolate macadamia & oatmeal raisin cookies

Chocolate chip cookie sandwiches

Carrot vegan cookie bites

Coffee, tea, milk

G R E AT C A N A D I A N | $ 1 8 P E R G U E S T

Maple sugar shack tarts

Nanaimo bars

Mini doughnuts

Coffee/tea

S P O RT S TA I LGAT E | $ 2 4 P E R G U E S T

Mini all-beef hot dogs

Warm potato chips

Pulled pork sliders

Beer nuts

Soft drinks, sparkling lemonade

F R U I T M A R K E T O R C H A R D | $ 1 8 P E R G U E S T

Whole fruits

Fruit bands

Fruit smoothies

Dried fruits

Bottled fruit juices

C H O CO L AT E B R E A K | $ 2 0 P E R G U E S T

Chocolate bark

Chocolate dipped dried fruits

Pain au chocolat

Brownies

Hot chocolate, coffee and tea

S H A D E S O F G R E E N | $ 1 8 P E R G U E S T

Edamame

Green crudité with green goddess dressing

Lime curd tartlets

Cucumber mint water

Hot or iced green tea

A L A C A R T E

BREAKS

AS S O RT E D F R E N C H PAS T R I E S $ 5 2 P E R D OZ E N

F R E S H LY BA K E D CO O K I E S | $ 5 0 P E R D OZ E N

Cranberry oatmeal

Chocolate chip

Macadamia white chocolate

Double chocolate

B R OW N I E S A N D B LO N D I E S | $ 5 4 P E R D OZ E N

C L AS S I C C R E A M S CO N E S | $ 6 0 P E R D OZ E N

Devon cream and strawberry preserves

I N D I V I D UA L G R A N O L A BA R S | $ 4 E AC H

Cranberry

Raisin

Honey almond

Apple cinnamon

I C E C R E A M BA R S | $ 7 E AC H

M I N I I C E C R E A M C U P S | $ 5 E AC H

F R E S H C U T F R U I T | $ 9 P E R G U E S T

Minted orange yogurt dip

W H O L E S E AS O N A L F R E S H F R U I T $ 4 P E R G U E S T

I N D I V I D UA L AS S O RT E D T E A LOAV E S $ 6 P E R G U E S T


LUNCHMENU

N O RT H O F T H E B O R D E R TA I LGAT E $ 5 4 P E R G U E S T

Beef and barley soup

Crisp cabbage and apple slaw

Classic caesar salad with shaved parmesan and bacon

Northern style potato salad with green onions, egg and pommery mustard dressing

Maple glazed salmon fillet

Slow roasted honey lager chicken

Pierogi with caramelized onions and sour cream

Grilled vegetables

Niagara ice wine macerated fruits

Mennonite apple streusel cake

AS I A N | $ 5 4 P E R G U E S T

Tom yum soup with shrimp

Thai mango salad with bean sprouts and sweet chili dressing

Vegetable and toasted sesame noodle salad

Crisp romaine salad with oranges, almonds and red onion

Crisp tempura fish with Asian greens and shiitake mushrooms

Lemongrass seared chicken, prawn crackers

Fresh vegetable fried rice

House baked almond cookies

Fresh fruit salad with lychees

I TA L I A N | $ 5 4 P E R G U E S T

Vegetable minestrone with orzo pasta

Arugula, radicchio and fennel in a balsamic vinaigrette

Marinated tomato and bocconcini salad

Antipasto selection with cured meats, roasted vegetables and marinated olives

Seared cod on tomato artichoke ragout

Chicken cacclatore with woodland mushrooms

Penne al forno with leeks, butternut squash and sage cream

Fresh orange salad with limoncello zabaglione

Biscotti

B U F F E T *


All lunches include coffee and tea.

LUNCH

*All buffets require a minimum of 18 people. Groups less than this number will be charged a surcharge of $150.00 additional to menu price.

D E L I B U F F E T | $ 5 4 P E R G U E S T

Chicken noodle soup

Creamy macaroni salad

Vinaigrette coleslaw and potato salad

Assorted pickle and crudité platter

Selection of deli sandwiches

Smoked salmon on a pumpernickel bagel with cream cheese, capers and red onions

“Reuben” smoked meat with sauerkraut and gruyère cheese on marble rye

Picnic egg salad with radish and celery on multigrain

Roasted vegetable and arugula sandwich with ontario goat cheese on a focaccia bun

Smoked turkey with pepper relish, tomato and sprouts on an onion pletzle

Horseradish and assorted mustards

New York style cheesecake with blueberry compote

Fresh fruit salad

V EG E TA R I A N | $ 5 2 P E R G U E S T

Indian lentil soup with fresh coriander

Beet salad with apples and fresh dill

Prairie grain salad with dried fruits

Bitter greens with roasted pears and toasted walnuts

Oven roasted vegetables

Vegetable whole wheat wraps

Silken tofu with sauté of greens

Orecchiette with fresh herbs, mushrooms and kale

Eggplant parcels with spiced vegetable tagine and chickpeas

Rapini, asparagus and blistered tomatoes with soft poached eggs

Orange olive oil cake with honeyed greek yogurt

Fresh fruit crumble with granola streusel

P R OT E I N S A N D G R E E N S | $ 5 5 P E R G U E S T

Mesclun mix and romaine leaves

Seasonal array of salad enhancements

Variety of 3 salad dressings

Lemon and rosemary grilled chicken with blistered tomatoes

Mustard glazed salmon with charred lemons

Soy lacquered tofu with sesame scallions

Sliced melons with lime syrup

LUNCH

B U F F E T *


All lunches include coffee and tea.

*All Buffets require a minimum of 18 people. Groups less than this number will be charged a surcharge of $150.00 additional to menu price.

S O U P S

Maritime seafood chowder

Thai lemongrass and coconut soup with chicken and bok choy

Kale, potato and chorizo soup

Leek & potato soup with crisp fried onions and garlic croutons

Spice roasted butternut squash soup with roasted pumpkin seeds

Wild mushroom broth with fresh herbs and barley

Creamy tomato bisque with basil pesto

Asparagus soup with citrus crème fraîche

Tom yum soup with shrimp

SA L A D S

Bitter greens with roasted pears, walnuts, blue cheese and sherry vinaigrette

Classic Caesar salad with sourdough croutons and bacon

Field greens with shaved heirloom carrots, raisins, almonds and curried buttermilk dressing

Panzanella with baby arugula

Mesclun greens with vegetable ribbons and spanish sherry vinaigrette

House cured salmon, fennel, cucumber and dill salad, mustard sauce

LUNCH

A L A C A R T E


All Lunches are served with assorted bread rolls and coffee, decaffeinated coffee & selection of teas. Entree prices are based on 3 course lunch menu. Please select one appetizer and one dessert from lists below. All meals are French served.

E N T R É E S

PAN SEARED 8 OZ AAA NEW YORK STEAK

$63 PER GUEST

Sautéed mushrooms, bourbon peppercorn sauce

LEMON AND HERB CRUSTED FILLET OF SALMON

$54 PER GUEST

Horseradish scented cream sauce

CRISPY COD | $52 PER GUEST

Artichoke barigoule, capers and basil

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST

$54 PER GUEST

Tomato fondue

BUTTERMILK FRIED CHICKEN | $52 PER GUEST

Maple mustard drizzle

CUMIN AND LIME MARINATED CHICKEN SUPREME

$52 PER GUEST

With mango cilantro glaze and pico di gallo

PESTO CRUSTED CHICKEN SUPREME | $54 PER GUEST

Blistered vine tomatoes

MUSHROOM BACCI IN A ROAST GARLIC CREAM

$49 PER GUEST

Spinach and wild mushrooms

D E S S E RT S

New York cheesecake, fresh berries

Lemon buttermilk panna cotta, blueberries

Ontario apple crumble tart, brown butter crème anglaise

Fresh fruit salad, passion fruit syrup

Flourless chocolate cake, dulce de leche

LUNCH

A L A C A R T E


All Lunches are served with Assorted bread rolls and Coffee, Decaffeinated Coffee & Selection of Teas. Entree prices are based on 3 course lunch menu. All meals are French served.

RECEPTIONMENU

CO L D C A N A P É S | $ 5 5 P E R D OZ E N

Thai rice paper rolls with shrimp

Peppered beef carpaccio with arugula, parmesan and roasted garlic aioli

Canadian smoked salmon blini with sour cream and chives

Peking duck roll with hoisin sauce

Herbed goat cheese beggar’s purse (v)

Spicy smoked chicken and mango rice paper roll

Soy glazed sweet potato and aubergine maki roll (v)

Skewered cherry tomato caprese (v)

California roll

D E LU X E CO L D C A N A P É S

EAST COAST LOBSTER SALAD ROLL | $76 PER DOZEN

RARE SEARED AHI TUNA | $70 PER DOZEN

Scallion ginger vinaigrette

EGGPLANT & RATATOUILLE BLOSSOM | $63 PER DOZEN

Basil pesto

MARINATED SHRIMP SKEWER | $63 PER DOZEN

Smoked salmon and salmon roe

E N H A N C E M E N T S TAT I O N S

CANADIAN AND EUROPEAN CHEESE SELECTION

$16 PER GUEST

Seedless grapes, walnut raisin bread and English crackers

CRISP GARDEN VEGETABLES | $9 PER GUEST

Onion & herb and blue cheese dips

MEDITERRANEAN DIPS AND CRISPS | $9 PER GUEST

Hummus, babaghanoush, sour cream and caramelized onion dip, sweet potato and jalapeno dip with warm potato chips, French sticks and pita

RECEPTION

C A N A P É S


(V) denotes vegetarian option.

*Minimum of 3 dozen required for each selection.

H OT C A N A P É S | $ 5 5 P E R D OZ E N

Chorizo sausage empanada with basque tomato sauce

Petit Maryland crab cake with herb remoulade

Mini quiche with goat cheese and wilted leeks

Hawaiian coconut shrimp with pineapple rum chutney

Southern fried chicken on a stick with peach pepper jelly

Northern woods mushroom risotto cakes

Duckling turnover with green peppercorn

Spicy vegetarian samosa with tamarind sauce (v)

Tiger shrimp tempura with wasabi mayonnaise

Mediterranean vegetable and goat cheese tart (v)

Margherita arancini with arrabiata dip (v)

Wild mushrooms and gruyère in a herb tartlet (v)

Maple candied salmon skewer

Vegan corn and lentil croquette (v)

D E LU X E H OT C A N A P É S | $ 6 5 P E R D OZ E N

House made beef sliders with bread and butter pickles, cheddar and tomato

Mini cheddar and gruyère grilled cheese with confit tomato

Crispy fish and chips with confit lemon and tartar sauce

Pulled pork slider with bourbon bbq sauce and Carolina slaw

Mini reuben with Montreal smoked meat and sauerkraut

Chicken blt with chipotle mayo

Mini steamed buns with duck

Honey mustard glazed lamb chops | $70 per dozen

BA R S N AC K S

Ravier of Almonds | $20 per ravier

Ravier of Cashews | $20 per ravier

Ravier of Pistachios | $20 per ravier

Ravier of Mixed Nuts | $20 per ravier

Ravier of Potato Chips or Popcorn | $15 per ravier

Ravier of Pretzels | $15 per ravier

RECEPTION

C A N A P É S


(V) denotes vegetarian option.

*Minimum of 3 dozen required for each selection.

I TA L I A N S TAT I O N | $ 3 4 P E R G U E S T

Antipasto selection

Marinated vegetables, Italian meats and crisp breads

Caprese salad

Thin crust gourmet pizzas

Mushroom bacci with arugula and roasted garlic cream sauce

S E A F O O D S TAT I O N | $ 4 3 P E R G U E S T

Smoked Atlantic salmon with condiments

Marinated jumbo shrimp with dipping sauces 2 Pieces per person

Poached salmon with mustard dill sauce

Spanish seafood paella

Panko crusted crab cakes with vegetable slaw

T H E T R I E D A N D T R U E | $ 3 4 P E R G U E S T

Country pâté with pickled vegetables

Garden vegetable crudite with two dips

Assorted imported and local cheeses, crusty breads, figs and grapes

R AW BA R | $ 4 7 P E R G U E S T

Seared tuna on sushi rice with ginger scallion vinaigrette

Beef carpaccio with shaved parmesan and crisp baguette

Cured gravlax with mustard dill sauce

Shucked oysters, 2 pieces per person

JA PA N E S E S U S H I | $ 7 0 P E R D OZ E N

Pickled ginger, wasabi and soya sauce

RECEPTIONR E C E P T I O N S TAT I O N S *


*Minimum of 40 people required per station. Stations are based on 30 - 60 minutes of continuous service.

RECEPTIONR E C E P T I O N S TAT I O N S *


C A N A D I A N OYS T E R S | $ 5 P E R P I EC E

Cocktail sauce, shallot, chili vinegar and lemon wraps

W H O L E P U F F PAS T RY W R A P P E D B R I E | $ 2 5 0 SERVES 40

Dried fruit chutney and crisp breads

M AS H E D P OTATO M A RT I N I | $ 1 5 P E R G U E S T

With chives, mushrooms, shredded cheddar cheese, bacon, onion crisps, torn chicken, sundried tomato

SAVO U RY C R E P E S TAT I O N * † | $ 1 6 P E R P E R S O N CHOOSE ONE OF THE FOLLOWING:

Black forest ham, gruyère cheese

Wild mushroom sauté, herb mascarpone

Grilled chicken, spinach, feta

*Minimum of 40 people required per station. Stations are based on 30 - 60 minutes of continuous service.†Labour charge of $150.00 for chef attendant.

RECEPTION

AC T I O N S TAT I O N S *


OV E N R OAS T E D H I P O F B E E F | $ 1 2 0 0 SERVES 80-90

Grain mustard, horseradish and brioche buns

C R I S PY R OAS T E D P O R C H E T TA | $ 5 4 0 SERVES 50

Served with salsa verde and warm rosemary focaccia rolls

T H E K I N G ’ S C L AS S I C B E E F W E L L I N GTO N $ 3 5 0 SERVES 20

Red wine jus

S LOW R OAS T E D F R E E R A N G E T U R K E Y | $ 3 5 0 SERVES 30

Cranberry apple relish and natural jus

GA R L I C & R O S E M A RY R OAS T E D L EG O F L A M B $ 2 4 5 SERVES 20

With house made mint sauce

S LOW R OAS T E D P R I M E R I B O F B E E F | $ 6 2 0 SERVES 50-60

Yorkshire pudding and pan juices

SA L M O N CO U L I B I AC | $ 2 5 0 SERVES 25

With mustard dill sauce

P E P P E R B E R RY R U B B E D W H O L E B E E F S T R I P LO I N | $ 5 0 0 SERVES 40

With crisp onion rings and bearnaise suace

N O RT H E R N WO O D S M U S H R O O M R I S OT TO $ 1 5 P E R G U E S T

With shaved Padano parmesan cheese

S E A R E D T U N A LO I N | $ 1 7 P E R G U E S T

With oriental vegetable slaw and wasabi mayonnaise

S O F T P O L E N TA W I T H WO O D L A N D M U S H R O O M S | $ 1 4 P E R G U E S T

Italian sausage and blistered vine cherry tomatoes

*Labour charge of $150.00 per chef is applied to all action stations.

RECEPTIOND E S S E R T S *


*Sweet tables are based on 30 - 60 minutes of continuous service. †Attendant labour charge of $150.

WA R M T E M P TAT I O N S † | 1 8 P E R G U E S T

Minimum of 50 people.

SELECT ONE OF THE FOLLOWING:

Crêpe suzette flambé served with vanilla ice cream

Warm apple cinnamon fritters with vanilla crème anglaise

Banana beignets flambéed in coconut rum syrup

Belgian waffles with crème chantilly, chocolate sauce and fruit compote

SW E E T F I N A L E | 2 0 P E R G U E S T

Minimum of 75 people.

Array of 3 cakes

Creme brulèe

French pastries

Chocolate espresso mousse

Lemon meringue tartlets

Fresh fruit salad with passion fruit syrup

D E S S E RT E N H A N C E M E N T S

Minimum order of 3 dozen required for each enhancement item.

Array of cupcakes | $72 per dozen

Strawberry shortcake scones | $56 per dozen

Assorted squares and brownies | $54 per dozen

Chocolate dipped strawberries | $52 per dozen

Cheesecake lolly pops | $54 per dozen

Chocolate molten truffle tartlets | $56 per dozen

Individual crème brulèe | $56 per dozen

Vanilla cream filled profiteroles | $52 per dozen

SW E E T C R E P E S TAT I O N † | 1 6 P E R G U E S T

Griddled and custom filled

Grand marnier strawberries with chantilly cream

Caramelized apple, toasted walnuts, maple cream

DINNERMENU

DINNER

A L A C A R T E *


All dinners include a selection of sourdough, multigrain and dark rye rolls with butter, freshly brewed coffee, decaffeinated coffee and a selection of teas. All chef’s creation dinners are French served. Dinner entrées are served with roasted potatoes and seasonal vegetables.

A P P E T I Z E R S A N D SA L A D S

Roasted vegetable tower with herb marinated goat cheese | $18 per guest

The king’s crab cake with atlantic smoked salmon and dill mustard drizzle | $20 per guest

Grilled shrimp martini with chipotle mayonnaise and tropical fruit salsa | $18 per guest

Traditional caesar salad with sourdough croutons, grated parmesan and classic dressing | $15 per guest

Frisée, endive, radicchio, spinach and boston salad with flame roasted peppers and spanish sherry vinaigrette | $16 per guest

Tender spinach and frisée salad with carrot strands, mushrooms and bacon in country dressing | $16 per guest

California organic greens with sundried tomatoes and toasted pumpkin seeds in a basil balsamic vinaigrette $16 per guest

S O U P S

Creamless wild ontario woodland mushroom soup, truffle crème fraîche & snipped chives | $14 per guest

Lightly curried butternut squash soup spiked with coriander yogurt | $14 per guest

Yukon gold potato and leek soup with chive crème fraîche $14 per guest

Lobster minestrone with pesto drizzle | $16 per guest

Cauliflower and aged Canadian cheddar soup $14 per guest

Roasted tomato and fennel soup with orzo and arugula oil $14 per guest

Rosemary roasted parsnip and pear soup with stilton cheese foam | $15 per guest

*On-site choice of two entrées only, add $10.00 per person. Four course dinner required for on-site selection. For groups less than 15 people, a surcharge of $8 per meal per person will be added.

A L A C A R T E *


E N T R É E CO U R S E

Duo of Alberta beef tenderloin and jumbo garlic shrimp with a barolo red wine reduction | $62 per guest

Pan seared filet of beef with a herb and gruyère crust and barolo reduction | $58 per guest

Sundried tomato crusted rack of lamb with rosemary jus $60 per guest

Pan seared supreme of chicken with sauteed leek and mushrooms on a pommery mustard sauce $46 per guest

Pan seared 10 oz. New York steak with bourbon and tri-peppercorn sauce | $54 per guest

Lemon crusted fillet of Atlantic salmon with champagne beurre blanc | $50 per guest

Seared halibut with shaved fennel, tomato confit and salsa verde | Market price

D U O E N T R É E S | $ 6 4 P E R G U E S T CHOICE OF 2 FOR YOUR CUSTOM DUO ENTREES

Pan seared filet of beef with woodland mushrooms

Oven roasted filet of salmon with shaved fennel and tomatoes in a dill beurre blanc

Riesling marinated supreme of chicken with bacon and caramelized shallots

Skewered jumbo shrimp and diver scallop in a lemon garlic butter

V EG E TA R I A N E N T R É E S | $ 4 6 P E R G U E S T (V) DENOTES SUITABLE AS VEGAN ENTRÉE

Mediterranean quinoa pilaf, sauté of vegetables and tahini crème fraîche (v)

Soy lacquered tofu, steamed Asian greens carrot ginger emulsion (v)

House made falafel cakelette, sauté of crisp apple, chick pea and radicchio, tomato shallot vinaigrette (v)

Porcini crusted beet fillet, leek fondue, kale, depuy lentils and vegetable sauté

Northern woods mushroom and goat cheese tart, arugula pesto sauce and pickled fennel salad

Baked vegetable strudel with molten goat cheese and smoked tomato sauce

DINNER

*On-site choice of two entrées only, add $10.00 per person. Four course dinner required for on-site selection. For groups less than 15 people, a surcharge of $8 per meal per person will be added.

All dinners include a selection of sourdough, multigrain and dark rye rolls with butter, freshly brewed coffee, decaffeinated coffee and a selection of teas. All chef’s creation dinners are French served. Dinner entrées are served with roasted potatoes and seasonal vegetables.

PAS S I O N F R U I T M O U S S E | $ 1 6 P E R G U E S T

White chocolate cup swirled with passion fruit coulis

C A R A M E L I Z E D BA N A N A A N D CO CO N U T C R E A M P I E | $ 1 7 P E R G U E S T

With dulce de leche

T I R A M I S U A N D C H O CO L AT E E S P R E S S O M O U S S E | $ 1 8 P E R G U E S T

Bittersweet chocolate cup

T H E K I N G ’ S A RT I SA N A L G OAT C H E E S EC A K E $ 1 6 P E R G U E S T

Rosemary and pepper poached bosc pear

L E M O N B R Û L É E TA RT | $ 1 6 P E R G U E S T

Blueberry compote

H A Z E L N U T A N D DA R K C H O CO L AT E M O U S S E C A K E L E T | $ 1 8 P E R G U E S T

Orange caramel brush and vanilla speckled anglaise

F LO U R L E S S C H O CO L AT E C A K E $ 1 7 P E R G U E S T

Kirsch soaked cherries and Tahitian vanilla cream

M I X E D B E R RY TA RT W I T H L E M O N C H A N T I L LY $ 1 6 P E R G U E S T

Honey ginger sabayon

A D EC A D E N T TAS T I N G T R I O P L AT E $ 2 2 P E R G U E S T

Specially created from our Pastry Kitchen

DINNERP L AT E D D E S S E R T S


TO R O N TO ’ S EC L EC T I C C U I S I N E $ 9 5 P E R G U E S T

Basket of garden fresh vegetables with two dips

Grilled asparagus salad, orange roasted carrots with caraway and balsamic dressing

Wild rice salad with corn, leeks and cranberries

Sliced tomatoes with fresh arugula and extra virgin olive oil

Marinated mushroom salad with artichoke and fennel

Heirloom beets with dill and granny smith apples

Tender salad greens with sherry vinaigrette

Kensington market sausages and cold cuts

Canadian smoked salmon with horseradish cream and traditional garnishes

Slow roasted striploin of beef with yorkshire pudding

Outback spiced chicken on succotash

Seafood paella with mussels, shrimp, calamari and chorizo

Soy lacquered salmon with mango citrus slaw

Bacci pasta with wild mushrooms and baby spinach in roasted garlic cream sauce

Seasonal vegetables

Rosemary roasted fingerling potatoes

SW E E T F I N A L E

Chef’s selection of 3 cakes

Fruit salad

Crème brûlée

French pastry selection

Selection of imported cheese and biscuits

Coffee, decaffeinated coffee and tea

B U F F E T


DINNER

*Minimum of 100 guests required for buffet.

BEVERAGE MENU

S PA R K L I N G W I N E /C H A M PAG N E

Dom Perignon | $449 per bottle

Veuve Cliquot Brut | $149 per bottle

Moet Chandon Brut | $139 per bottle

Catherine Cuvee Brut Rose | $89 per bottle

Villa Sandi Prosecco | $49 per bottle

SAU V I G N O N B L A N C

Ant Moore, New Zealand | $63 per bottle

Kim Crawford, New Zealand | $79 per bottle

C H A R D O N N AY

Laurent Miguel White, France | $51 per bottle

Reif Estates, Ontario | $51 per bottle

Tawse, Ontario | $65 per bottle

Raymond, California | $54 per bottle

P I N OT G R I G I O

Canyon Road, California | $51 per bottle

Campanile, Italy | $55 per bottle

Masi Masianco, Italy | $63 per bottle

BEVERAGESW H I T E W I N E L I S T


P I N OT N O I R

Fess Parker, California | $69 per bottle

M E R LOT

Canyon Road, California | $51 per bottle

Seven Peaks, California | $69 per bottle

C A B E R N E T SAU V I G N O N

Laurent Miguel Red, France | $51 per bottle

Reif Estates, Ontario | $51 per bottle

Foreign Affair, Ontario | $65 per bottle

Chateau St. Jean, California | $75 per bottle

S H I R A Z

Penfolds, Bin 2, Australia | $79 per bottle

F R E N C H - I TA L I A N - S PA N I S H

Torres Riaja, Spain| $58 per bottle

Chianti Ca del doge, Italy | $58 per bottle

BEVERAGESR E D W I N E L I S T


H O S T BA R *

POPULAR DELUXE BRANDS | $10 PER DRINK

Stolichnaya Vodka

Beefeater Gin

Bacardi White Rum

Forty Creek Rye

Jack Daniel’s

J&B Scotch

SELECT PREMIUM BRANDS | $1 1 PER DRINK

Ketel One Vodka

Bombay Sapphire Gin

Havana Club 7yr. Rum

Crown Royal Rye

Bulleit Bourbon

Johnnie Walker Black Label Scotch

Glenlivet 12yr Single Malt Whiskey

Domestic Beer | $9 per drink

Premium/Imported Beer | $10 per drink

House Wine by glass | $10 per drink

Soft Drinks/Mineral Water/Juice | $6 per drink

Liqueurs (1 oz.) | $11 per drink

Cognac VS or Grand Marnier (1 oz.) | $19 per drink

ALCOHOLIC FRUIT PUNCH | $165 PER GALLON

Serves 20 people

NON-ALCOHOLIC FRUIT PUNCH | $95 PER GALLON

Serves 20 people

BEVERAGESB A R S E RV I C E S

19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change *Host beverages will be charged per drink consumed.

C AS H BA R *

POPULAR DELUXE BRANDS | $12 PER DRINK

Stolichnaya Vodka

Beefeater Gin

Bacardi White Rum

Forty Creek Rye

Jack Daniel’s

J&B Scotch

SELECT PREMIUM BRANDS | $13 PER DRINK

Ketel One Vodka

Bombay Sapphire Gin

Havana Club 7yr. Rum

Crown Royal Rye

Bulleit Bourbon

Johnnie Walker Black Label Scotch

Glenlivet 12yr Single Malt Whiskey

Domestic Beer | $11 per drink

Premium/Imported Beer | $12 per drink

House Wine by glass | $13 per drink

Soft Drinks/Mineral Water/Juice | $7 per drink

Liqueurs (1 oz.) | $15 per drink

Cognac VS or Grand Marnier (1 oz.) | $21 per drink

B E V E R AG E E N H A N C E M E N T S

SCOTCH BAR | $15 PER GUEST

Variety of 5 Scotch Whiskies with varying flavours & region aged from 10 – 12 years

SPECIALTY MARTINI BAR | $15 PER GUEST

Guaranteed minimum order is required

Cosmopolitan, dirty martini, chocolatini, traditional martini

SELECTION OF SIGNATURE COCKTAILS

$18 PER GUEST

Guaranteed minimum order is required.

Cocktail suggestions tailored to your event upon request.

BEVERAGESB A R S E RV I C E S

*Prices listed are inclusive of taxes and service charge19% Taxable Service Charge and 13% Sales Tax will be added to all Charges. All Menus and Prices are Subject to Change

C A L L TO DAY TO S P E A K W I T H A C AT E R I N G S P EC I A L I S T

416-863-9700 • OmniHotels.com/KingEdward

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