banquet menu planning guide 2019...whether you’re planning an intimate event for 20 special guests...

B a n q u e t M e n u P l a n n i n g g u i d e2 0 1 9

2

Thank you for considering hosting your event with us!

in this planner you will find all the information you need to host

the perfect celebration from lite meals, dinner receptions to brunches.

Remember, when you host your event with Clublink, our expert coordinators will

be with you every step of the way, making sure that every detail is taken care of

and that all you and your guests have to do is enjoy the day.

the get-together .............................................................................. 3

the lite lunch ................................................................................... 4

the Backyard BBq ............................................................................. 6

the Pre-event lunch ......................................................................... 7

the Cocktail Reception ...................................................................... 8

the dinner ...................................................................................... 11

Sweet endings ................................................................................. 16

late-night Cravings ......................................................................... 17

the Family Brunch ........................................................................... 18

the Beverages (Bar Packages and À la carte) ................................... 19

general information and guidelines ................................................. 21

3Minimum number of guests required. Prices are per guest and subject to applicable taxes and administration fee. all prices are subject to change without notice.

The geT-TogeTher M e n u S u g g e S t i o n S

The CelebrationBaked brie wheel served with berry coulis and artisan breads

E

Canadian and international cheeses, garnished with fresh grapes and deluxe assorted nuts accompanied by gourmet crackers and flatbreads

E

assorted mini tartlets: three cheese, florentine and woodland mushroom

E

tropical fruit platter: Fresh and juicy mango, papaya, kiwi, golden pineapple and cantaloupe

24.95

Cocktail Reception PackagehoT hors d’oeuvres

Brie en croute, vegetable samosas, mini quiche, shrimp spring rolls, mini beef wellingtons and Szechuan chicken satay with dipping sauces

Chilled shrimp TowerPoached tiger shrimp on mini skewers, served with spicy cocktail sauce

gourmeT dips ANd spreAds Roasted red pepper dip, artichoke and asiago dip,

hummus, salsa and guacamole served with grilled pita triangles, baguette and crisp nacho chips

BrusCheTTA duo plATTerClassic style:

Vine-ripened roma tomatoes, garlic and fresh basil

Woodland mushroom style: Pan-roasted oyster, shiitake and portobello

mushrooms tossed in a herbed garlic olive oil

Served on toasted baguette and flatbreads

Fresh FruiT KeBABsgolden pineapple, melon and strawberry kebabs

with raspberry and vanilla dipping sauces

39.99


The liTe luNCh M e n u S u g g e S t i o n S

Whether you’re planning an intimate event for 20 special guests or a lavish affair for 120, Clublink has a venue that fits your taste and your budget, to a tee.

AFTerNooN TeA

Selection of traditional and herbal teas, coffee, bottled, still and sparkling water service.

Freshly baked scones served with premium fruit preserves, devonshire cream and creamery butter.

exotic fruit platter of golden pineapple, mango, papaya, assorted melon and fresh berries.

Chef’s finest collection of mini open-faced sandwiches, pitas and wraps.

21.99

luNCh BuFFeT

salad Bar selection organic greens, teardrop tomatoes, roasted peppers, grilled and marinated vegetables, cucumber, celery, shrimp, olives, toasted

almonds and pecans, croutons and crostini with assorted dressings and vinaigrettes

Bakery Basket selection Fresh artisan breads and rolls accompanied

by hummus, roasted red pepper and artichoke dips

hot dishes grilled lemon-pepper chicken

Whole wheat penne pasta primavera Fresh herb-roasted mini potatoes Steamed market-fresh vegetables

dessert Buffet Selection of sliced seasonal fruit

assortment of baked goods and cookies

33.40

Planning an at-home event? Ask about our

catering options!

Diamond Lunch Buffet Spinach and spring greens tossed with pears, toasted pecans and roquefort

thai noodle salad with julienne of fine vegetables and chili vinaigrette

organic baby greens with orange segments, fresh strawberries, blueberries

and slivered almonds

E

albacore tuna and mesclun greens pita pockets

Shaved oven-roasted turkey breast and brie on fresh croissant with grain mustard aioli

Char-grilled peppers, zucchini, portobello mushrooms, crumbled herb goat cheese and hummus spread in a spinach wrap

grilled salmon, crisp romaine leaves with lemon dill dressing served on herb focaccia

E

Combination platter of fine cheeses and fresh exotic fruit

41.00


The liTe luNChM e n u S u g g e S t i o n S

B r u N C h m e N u

Fresh artisan baked breads, croissants, pastries and mini muffins

E

omega-3 scrambled eggs with fresh chives

ontario peameal bacon, chicken and herb mini sausages

griddled Yukon gold potato, pepper and onion hash

E

Baby spinach salad with strawberries, goat cheese and candied pecans

Yazoo salad: Cool cucumbers, trio of peppers, red onions, black olives, crumbled feta and

lemon-oregano dressing

orzo pasta salad with fine-cut vegetables, toasted pine nuts and basil-pesto dressing

E

lunCH SeleCtionS*:oven-baked salmon with crisp focaccia crumb

and grain-mustard crust

Piri-piri grilled chicken

Steamed garden vegetables

E

Selection of pastries, cookies and fruit kebabs

Freshly brewed regular and decaffeinated coffee, selection of traditional and herbal teas

39.99

CheF CArvery AddiTioNs:

garlic, mustard and herb roasted certified angus beef striploin 11.99

Rosemary roasted leg of ontario lamb 11.99

Caramelized onion and sage roasted ontario pork loin 8.99

Honey and cinnamon glazed ham 7.99

Classic roast ontario turkey and accompaniments 9.99

The silver BArBeCue BANqueT

tossed organic baby greens with a light strawberry vinaigrette

Mediterranean grilled vegetable and couscous salad

Vine-ripened tomatoes, bocconcini cheese and fresh basil

Crisp garden vegetable crudités

Hummus, roasted red pepper and artichoke dips and spreads

assorted artisan breads, pitas and wraps

Citrus and thyme marinated grilled boneless skinless grain-fed chicken breast

Char-grilled maple salmon kebabs

Herb roasted potatoes and fresh steamed seasonal vegetables

Fresh-sliced golden pineapple, watermelon, cantaloupe, grapes and strawberries

Freshly brewed regular and decaffeinated coffee, selection of traditional and herbal teas

40.00

*AlTerNATives AvAilABle As suBsTiTuTioNs To luNCh

seleCTioNs:

- deep-dish baked asparagus and woodland mushroom quiche

- Whole-wheat penne pasta with grilled chicken, spinach, artichoke, roasted peppers in a tomato-basil olive oil sauce

- Chicken and shrimp pad thai- oven-baked halibut filet topped with

provencal crumb crust (add 2.99)- Spicy ginger chili beef tenderloin tips

with sautéed Chinese greens- Chicken tikka with basmati rice and

naan breadtwelve-vegetable spicy stir-fry


The BACKyArd BBqM e n u S u g g e S t i o n S

Barbecues are a great option for a casual and relaxed intimate dinner

all package menus include:Hearts of romaine salad with creamy garlic-parmesan dressing

Cherry tomato and mini bocconcini basil-pesto saladSweet and savory couscous salad


slidersMini beef patties, grilled chicken, or grilled salmon served on buns topped with cheddar, Swiss, goat cheese, blue cheese, caramelized onions, sautéed mushrooms, roasted peppers, assorted mustards and condiments 26.99

piri-piri grilled ChiCKeNChili-spiced chicken with green beans tossed in olive oil with toasted almonds, rosemary and garlic-roasted potatoes 28.99

CedAr plANK sAlmoN ANd ChiCKeNFresh Jail island atlantic salmon and lemon, garlic, thyme and yogurt marinated grain-fed range chicken, cooked on a cedar plank served with rosemary and garlic roasted potatoes and a medley of market-fresh vegetables 39.99

surF ANd TurFBeef tenderloin and tiger shrimp skewers served with roasted Yukon gold spears and grilled vegetables 43.99

ChiCKeN ANd riBsBarbecued chicken and pork back ribs, served with grilled vegetables, baked potatoes and fixings 34.99

The liNKs BArBeCueCertified angus beef top sirloin steak and citrus tequila-spiked chicken breasts on kaiser rolls topped with caramelized onions, sautéed mushrooms, grilled peppers and fine condiments 29.99

CANAdiAN BArBeCue eight-ounce certified angus beef burgers, hot italian sausages, all-beef hot dogs and garden burgers with all the fixings 23.99

pArTy FAre

Canadian and international cheese tray garnished with fresh grapes and

berries accompanied by gourmet crackers and flatbreads

Seasonal fruit platter with yogurt dips

Market-fresh crudités of cherry tomatoes, celery, baby carrots, peppers,

cucumber and a trio of dips

golden-crisp chicken wings and sauces

oven-baked nachos smothered with three cheeses, jalapeno peppers, olives

and tomatoes with salsa and sour cream

assorted squares and pastries

30.99

7Minimum number of guests required. Prices are per guest and subject to applicable taxes and administration fee. all prices are subject to change without notice. Minimum number of guests required. Prices are per guest and subject to applicable taxes and administration fee. all prices are subject to change without notice.

The pre-eveNT luNChM e n u S u g g e S t i o n S

The pre-eveNT luNCh

Wraps and mini artisan sandwiches: Smoked turkey and Swiss, maple-cured ham and cheddar, egg salad, tuna salad, roast beef, grilled vegetables and goat cheese

E

Fresh Fruit Platter: an array of melons, pineapple, kiwi, grapes and berries

E

Chilled still and sparkling water service

16.99

The Gourmet Pre-Event Lunch

Canadian and international cheese tray, garnished with fresh grapes, deluxe assorted nuts and dried fruit with gourmet crackers and flatbreads

E

Crisp garden vegetable cruditésHummus, roasted red pepper and artichoke dips and spreads

assorted artisan breads, pitas and wraps

E

deep-dish baked asparagus, woodland mushroom and goat cheese quiche

E

tropical Fruit Platter: Fresh and juicy mango, papaya, kiwi, golden pineapple, cantaloupe and dragon fruit

E

Chilled still and sparkling water service

30.99

Our job is to be attentive to the tiniest details of timing, quality and atmosphere. Your job is to share the joy and savour the moment.

8Minimum number of guests required. Prices are per guest (unless otherwise noted) and subject to applicable taxes and administration fee. all prices are subject to change without notice.

The CoCKTAil reCepTioNM e n u S u g g e S t i o n S

ANTipAsTo BAr (vegeTAriAN)grilled eggplant, zucchini, roasted peppers, onions, asparagus, mushrooms, marinated artichokes, olives, sun-dried tomatoes and basil-bocconcini cheese, served with rustic breads11.99

ANTipAsTo BAr (wiTh Cured meATs)Parma proscuitto, capicolla, calabrese salami, grilled eggplant, zucchini, roasted peppers, onions, asparagus, mushrooms, marinated artichokes, olives, sun-dried tomatoes and basil-bocconcini cheese, served with rustic breads16.99

ANTipAsTo BAr (wiTh seAFood)grilled and marinated calamari, shrimp, scallops, mussels, grilled eggplant, zucchini, roasted peppers, onions, asparagus, mushrooms, marinated artichokes, olives, sun-dried tomatoes and basil-bocconcini cheese, served with rustic breads21.99

sigNATure oysTer plATTersFresh oysters served in the half shell on ice accompanied by lemon wedges, fresh horseradish and hot sauces8.95 (estimated two to three pieces per guest)

sushi BoATa beautifully plated assortment of sushi on a traditional wooden boat. includes California rolls, yam tempura rolls, spicy tuna rolls, spicy salmon rolls, tuna sushi, salmon sushi, shrimp sushi. accompanied by pickled ginger, soy sauce and wasabi. 218.00 for a 62-piece sushi boat (we suggest one sushi boat per 20 guests)

shrimp TowerJumbo black-tiger shell-off shrimp served with spicy cocktail sauce and fresh lemon wedges6.95 (based on three shrimp per guest)

peel-ANd-eAT shrimp BowlPeel-and-eat shrimp served with fresh lemon wedges, brandied marie-rose sauce and fiery cocktail sauce3.99 (based on three shrimp per guest)

Interactive Food StationsmiNi sliders Barbecued all-beef patties served with your choice of toppings: Cheddar, Swiss, goat cheese, blue cheese, caramelized onions, sautéed mushrooms, roasted red peppers, mustards and condiments 16.00 (based on three sliders per guest)

CusTomized pAsTA BowlCreate your own pastaPasta: Regular or whole-wheat penne, farfalle, cheese tortellini or linguiniFillings: Peppers, mushrooms, tomatoes, zucchini, onions, spinach, artichokes, olivesProteins: Shrimp, grilled chicken, hot italian sausageSauces: tomato-basil, white-wine cream, basil-pesto16.99

sTir-Fry ANd Noodle woKCreate your own stir-frynoodles: Shanghai, rice vermicelli, lo mein and udonVegetables: Snow peas, bean shoots, water chestnuts, bok choy, Chinese greens, peppers and shitake mushrooms Proteins: tofu, shrimp, ginger-chicken, Szechuan beefSauces: Hoisin, teriyaki or sweet and spicy thai chili sauce 16.99

Food StationsP l a n n i n g t i P S

the rule of thumb when deciding how much food to order is to provide three to six pieces per person per hour. Plan for less if dinner will follow, more if there will be no meal.

9Minimum number of guests required. Prices are per guest (unless otherwise noted) and subject to applicable taxes and administration fee. all prices are subject to change without notice.

The CoCKTAil reCepTioNM e n u S u g g e S t i o n S

FiNe ArTisAN CheesesCanadian reserve three-year aged cheddar, oka, champfleury, rondoux triple crème and chevrita. Served with fresh baked baguette and assorted crackers, garnished with grapes and deluxe nuts 7.25

TrAdiTioNAl Cheese BoArd Cheddar, marble, Swiss and brie served with assorted crackers, garnished with grapes 6.50

BAKed wheel oF BrieBrie wrapped in puff pastry, with a wild berry compote, fresh baguette, crostini and crackers Full brie wheel (serves 60) 160.00 Half brie wheel (serves 30) 80.00

Fresh FruiT plATTeran array of honeydew, cantaloupe, watermelon, pineapple, grapes and berries 4.60

TropiCAl FruiT plATTer Fresh and juicy mango, papaya, kiwi, golden pineapple, cantaloupe and dragon fruit 6.25

veggie CrudiTés ANd dipsMarket-fresh cut vegetables: Peppers, carrot, celery, cucumber, cherry tomatoes and broccoli with hummus and peppercorn ranch and roasted red pepper dips 3.65

puB-sTyle ComBo plATTer Chicken wings, onion rings, breaded chicken filets and nacho chips, served with plum sauce, barbecue sauce, hot sauces, salsa and sour cream 17.00

gourmeT miNi sANdwiChes artisan baked multi-grain and sourdough mini buns with a variety of gourmet fillings: grilled chicken and peppers, roasted angus prime rib and caramelized onions, smoked ham avocado and brie, poached atlantic salmon and pea sprouts, finest albacore tuna, grilled vegetables 10.99

mixed-grill plATTergrilled shrimp skewers, lamb chops, beef kebabs, chicken satays and hot italian sausage and peppers kebabs 21.00

ClAssiC sANdwiCh plATTerassorted cocktail sandwiches: Black Forest ham and cheddar, roast turkey and Swiss, roast beef and horseradish, tuna salad and egg salad 8.99

BrusCheTTA duo plATTerClassic: Vine-ripened roma tomatoes, garlic and fresh basilWoodland mushroom: Pan-roasted oyster, shiitake and portobello mushrooms tossed in herbed garlic olive oil Served on toasted baguette and flatbreads 5.99

gourmeT dips ANd spreAds wiTh piTA, BAgueTTe ANd NACho ChipsRoasted red pepper dip, artichoke and asiago dip, hummus, salsa and guacamole served with grilled pita triangles, baguette and crisp nacho chips 5.99

shrimp shooTers Black tiger shrimp with spicy cocktail sauce in a shooter glass6.99 (based on three shooters per guest)

Food Stations

Prices are per guest and subject to applicable taxes and administration fee. All prices are subject to change without notice.1 0

The CoCKTAil reCepTioN M e n u S u g g e S t i o n SH o t H o R S d ’ o e u V R e S a n d C o l d C a n a P é S

P l a n n i n g t i P S

When serving passed hors d’oeuvres, plan for three per guest per hour.

to add some extra pizzazz, opt for a fun signature cocktail for guests to sip on during the reception.

Classic cocktails: Why not offer a martini, sangria or caesar station? Choose refreshments that further the theme of your event: Martinis for a sophisticated affair, spiked lemonade for a mid-summer bash.

Hot Hors D’oeuvres 44.00 per dozen

(Minimum order of two dozen of each variety)

AsiAN FlAvours:Chicken satay

Szechuan beef satayPanang shrimpdragon shrimp

Mini cashew chicken spring rollsMini shrimp spring rolls

Mini vegetable spring rollsCrab rangoon

souThwesT FlAvours:Chicken quesadilla

Southwest spring rollsBeef empanadas

Shrimp-andouille kebabs

mediTerrANeAN FlAvours:Feta and sun-dried tomato phyllo

Spanakopitaartichoke and kalamata olive tart

Portobello puff pastryChorizo sausage calzone

Breaded parmesan artichoke heartsWild mushroom in phyllo beggar’s purse

ComForT FlAvours:Mushroom tarts

Mini beef wellingtonsMini chicken wellingtons

Breaded herb and cheese stuffed mushroomsVegetable samosas

speCiAlTy seAFood FlAvours:Coconut shrimp

Bacon-wrapped scallopsShrimp, herb and cheese phyllo purse

Cold Canapés 44.00 per dozen

(Minimum order of two dozen of each variety)

antipasto bocconcini crostini

Prosciutto and cantaloupe

Mini crostini of beef and balsamic caramelized onion

Shrimp salsa on cucumber

Smoked salmon with chive cream cheese

CheF’s seleCTioN oF Cold CANApés

one dozen each of:Smoked salmon rosettes topped with capers

and fresh dillShrimp salsa on cucumber rounds

Prosciutto and melonantipasto and bocconcini on calabrese

Herb goat cheese barquettes

60 piece tray 165.00

CheF’s seleCTioN oF hoT hors d’oeuvres

one dozen each of:Chicken satay

Butter-pecan shrimpMini vegetable spring rolls

Mushroom tartsFeta and sun-dried tomato phyllo

Various dipping sauces

60 piece tray 165.00

SaVe15 PeR Cent

SaVe15 PeR Cent


The diNNerM e n u S u g g e S t i o n S

All diNNer pACKAges iNClude:

Fresh, artisan multi-grain and sourdough breads accompanied by whipped butter

Your choice of soup or salad

Your choice of entrée

Your choice of dessert

Coffee and tea service

AddiTioNs:

extra salad or soup 4.99

Pasta course 6.99-10.99

Sorbet palate refresher 2.25

Gourmet Salad Selections mArKeT sAlAd

Fresh greens with grape tomatoes, cucumber and fine-cut peppers drizzled with balsamic vinaigrette

mediTerrANeAN sAlAd Vine-ripened tomatoes, cucumbers, peppers, black olives, crumbled feta and yasou dressing

spiNACh sAlAd Baby spinach, strawberries, crumbled feta and candied pecans with a raspberry vinaigrette

CAesAr sAlAd Hearts of romaine spears, shaved Parmigiano and crisp crostini, drizzled with lemon-garlic dressing

TomATo ANd BoCCoNCiNi sAlAd Slices of vine-ripened yellow and red tomatoes with bocconcini and mesclun greens,

drizzled with aged balsamic, extra-virgin olive oil and topped with fresh basil (add 1.75)

greeNs ANd peAr sAlAd organic baby greens, candied pecans, sun-dried cranberries, shaved bosc pear and crumbled goat cheese, drizzled with pomegranate vinaigrette (add 2.25)

goAT Cheese ANd greeNs sAlAd arugula and spinach leaves tossed in a light, sweetened citrus cranberry

vinaigrette topped with a pistachio crusted goat cheese medallion (add 2.25)

grilled vegeTABle NApoleoN grilled vegetable stack garnished with organic sprouts and seedlings

drizzled with basil olive oil (add 1.75)


The diNNer M e n u S u g g e S t i o n S

Gourmet Soup SelectionsRoasted tomato bisque with parmesan croutons

Classic minestrone

Carrot and ginger puree with chive sour cream

autumn harvest-butternut squash, sweet yams and carrots garnished with glazed apples

Roasted Yukon gold potato and leek, garnished with crispy leek strands

Fire-roasted three-onion with three-cheese croutons (add 1.99)

Woodland mushroom puree garnished with sautéed medley of mushrooms and herb crème fraiche

Roasted vegetable bisque garnished with basil-pesto and focaccia croutons

Chicken, lemongrass and finely cut-vegetable consommé

Shrimp and lobster bisque garnished with grilled shrimp satay (add 2.75)

Seafood chowder (add 1.99)

duo of white and green asparagus soups (add 1.99) seasonal availability

Pasta Selections Cannelloni: Ricotta cheese- and spinach-filled cannelloni served with a duo of sauces –

Creamy roasted-garlic and fresh tomato-basil 10.99

Regular or whole-wheat penne tossed in a fresh tomato-basil sauce 6.99

Striped jumbo ravioli with ricotta filling (square) 9.99

Jumbo ravioli filled with portobello mushroom (round) 10.99

Florentine stuffed shells – with spinach, ricotta and parmesan cheese 8.99



Additional Appetizer Plates Chilled JumBo Tiger shrimp CoCKTAil

on lettuce with lemon wedges and spicy cocktail sauce 15.99

vegeTAriAN ANTipAsTo plATe grilled and marinated eggplant, zucchini, roasted peppers, asparagus, mushrooms, marinated

artichokes, olives, sun-dried tomatoes, basil bocconcini 13.99

ANTipAsTo plATe Parma proscuitto, capicolla, calabrese salami, grilled and marinated eggplant, zucchini, roasted peppers,

asparagus, mushrooms, marinated artichokes, olives, sun-dried tomatoes and basil bocconcini 16.99

seAFood ANTipAsTo plATe grilled and marinated calamari, shrimp, scallops, mussels, grilled and marinated eggplant,

zucchini, roasted peppers, asparagus, mushrooms, marinated artichokes, olives, sun-dried tomatoes and basil bocconcini

20.99

Seafood Plates (Served as individual plates, family-style upon request.)

grilled shrimp, mussels, clams and calamari 17.99

grilled shrimp, mussels, clams, calamari and alaskan king crab legs 20.99

grilled shrimp, mussels, clams, calamari and baby lobster 22.99

Sorbet Palate Refresher Selections Choose from:

Red-orange, apple, pomegranate, passion fruit, mango, pear, lemon, blueberry, lime-ginger, Champagne, mojito, raspberry,

Sambucca, lime tequila, limoncello or mango Malibu 2.25


The diNNer M e n u S u g g e S t i o n S

e n t R é e S u g g e S t i o n S Prices include fresh bread, choice of soup or salad, choice of one entrée,

choice of one dessert, coffee and tea service.

Combination Platesoven-roasted chicken supreme and beef

tenderloin with port wine and shallot reduction 65.99

oven-roasted chicken supreme and fresh atlantic salmon with a grain mustard sauce

59.99

Beef tenderloin and black tiger shrimp with garlic and herb butter

62.99

grilled atlantic salmon and jumbo shrimp with saffron essence

61.00

Mixed grill trio: double lamb chop, veal tenderloin and pork tenderloin, with

natural pan jus reduction 69.00

Beef tenderloin and broiled lobster tail with béarnaise sauce

76.99

Proscuitto-wrapped pork tenderloin with apple jus

52.99

Butter Chicken: Boneless chicken marinated in an indian-spiced rich butter sauce served with

steamed basmati rice and naan 45.99

tender-braised angus Beef short ribs served in a red wine braising sauce

53.99

Herb-crusted oven-roasted chicken supreme with lemongrass infused pan jus

50.99

Pan-seared Jail island atlantic salmon with lemon-thyme sauce

51.99

Chicken Supreme: Stuffed with spinach, roasted red peppers and ricotta with pan jus

56.99

Roasted beef tenderloin with a port wine reduction

58.99

Prime rib with yorkshire pudding, horseradish and rich pan juices

59.99

12-ounce veal chop with wild mushroom sauce 62.99

grilled alberta centre-cut striploin steak 58.99

Pacific oceanWise halibut crusted with tomato confit, served with champagne sauce

57.99

Pan-seared icy-water arctic char filet served with lemon-spinach sauce

56.99

ontario pickerel filet pan seared with puttanesca-style sauce: Cherry tomatoes, lemon, capers, roasted garlic, fresh herbs and brown butter

55.99

side vegeTABle seleCTioNs Choice of two:

Medley of market vegetables (counts as two) Broccoli florets Buttered carrots

green and yellow beansVegetable bundle (counts as two, add 2.25)

asparagus bundles (add 2.25) grilled market vegetables (add 2.25)

side poTATo ANd riCe seleCTioNs Choice of one:

Herb-roasted mini potatoes garlic-mashed potatoes

Sweet potato and Yukon gold mash double-baked stuffed potato (add 1.99)

Steamed basmati rice Rice pilaf

Additions: grilled shrimp and scallop skewer

12.99

grilled shrimp 6.25

Broiled lobster tail (five ounce)

18.99

everyoNe liKes opTioNs!

give your guests a choice of two or three mains.

2.99 and 3.99 per guest respectively.


V e g e ta R i a n S u g g e S t i o n S

vegeTABle sTrudelgrilled vegetables, assorted mushrooms and goat cheese

rolled in a phyllo pastry served with a roasted tomato-basil sauce

AgNoloTTi pAsTAStacked medallions stuffed with

spinach and cheese oR butternut squash and grilled vegetables

Twelve-vegeTABle sTir Fry

Flash-sautéed fresh vegetables, tossed in a ginger coriander broth

with Shanghai noodles

woodlANd mushroom ANd AspArAgus FlANSautéed medley of shitake,

oyster, cremini and portobello mushrooms with asparagus baked

in a savory crust, served with a roasted red pepper sauce

eggplANT pArmesANlayers of breaded eggplant with basil-tomato sauce and parmesan

cheese baked and served with herb risotto

(Vegetarian items will be charged as main course selection)


C H i l d R e n ’ S M e n u S u g g e S t i o n S

40.00 per child (children 12 years and under)

Pre-determined choice of one appetizer, one entrée and one dessert

AppeTizers

Freshly-cut carrot, celery, cucumbers, oranges and grapes served with dipping sauce

Chicken noodle soup

tomato puree soup topped with croutons

Mixed greens salad

Caesar salad

eNTrées

Spiral twist pasta with tomato sauce

Super cheesy mac and cheese

Bowtie pasta with grilled chicken tossed in tomato sauce

Cheese and tomato pizza

Chicken fingers, fries and crudités with a trio of dipping sauces: Plum, ketchup and ranch

grilled boneless skinless chicken breast served with mashed potatoes and steamed vegetables

oven-baked salmon filet with mini roasted potatoes and steamed vegetables

desserTs

Vanilla ice cream with whipped cream and chocolate sauce

Chocolate brownie topped with vanilla ice cream and whipped cream

trio of strawberry, vanilla and chocolate ice cream

Chocolate chip cookie and ice cream stack

Banana Split: Vanilla ice cream, banana and whipped cream with chocolate and caramel sauce

Knickerbocker glory: layers of fruit cocktail, vanilla, chocolate and strawberry ice cream, crushed cookies,

whipped cream and chocolate shavings


sweeT eNdiNgs M e n u S u g g e S t i o n S

Dessert Selection

Red velvet cupcakes with cream cheese frosting

E

lemon meringue kisses: Zesty lemon butter-baked tarts topped with meringue kisses

E

tropical pineapple cream cake: light vanilla sponge cake layered with

pineapple whipped cream

E

lemon-blueberry whipped cheesecake

E

individual strawberry tarts

E

Cassis teardrop, white chocolate filled with black-currant cream and marbled cassis reduction

E

Chocolate truffles, dark Swiss chocolate galette with chocolate truffle cream topped with

chocolate ganache

E

Classic new York-style baked cheesecake, garnished with fresh berries and fruit coulis

lighT ANd FrozeN desserT seleCTioNs

Strawberry and cream tartufo garnished with vine-ripened berries (add 2.25)

lindt milk chocolate ice cream in a chocolate tulip cup with whipped chantilly and

strawberries (add 2.25)

Strawberry frozen yogurt in a tulip cup with fresh berry compote (add 1.75)

Vanilla ice cream crepe topped with a trio of berries and fruit coulie (add 1.75)

duo of sorbets: lemon and blueberry

tulip shell filled with fresh berries and fruit (add 2.25)

desserT BuFFeT (add 5.95 per guest)a decadent assortment of tortes, gateaux, cakes, pies, flans, mini pastries and freshly-baked cookies

gourmeT desserT BuFFeT (add 7.45 per guest)Chocolate-dipped strawberries, hand-rolled chocolate truffles, croquembouche tower, French-style pastries, fresh fruit skewers, plus an assortment of cookies, tortes, gateaux, cakes, pies and flans

Gourmet Dessert Selection

(add 2.25)

trio of mini cheesecakes: tahitian vanilla, mango and pistachio cheesecakes

set on a chocolate ribbon

E

Warm brioche and butter pudding: Steamed bread and butter pudding topped

with a rich caramel-butterscotch sauce

E

Molten chocolate lava bombes: Warm dark chocolate sponge cakes with

molten chocolate centres

E

Blueberry clafouti: Blueberry pudding with a hint of lemon

E

Warm apple croustade with crème anglaise

E

Vanilla crème brûlée: Classic individual vanilla custards with a caramelized crust

everyone loves ice cream!

Make your crumble or tart a la mode for

1.49 per guest

alternate two dessert selections for 1.99 per guest

alternative to individual plated desserts: Serve a dessert selection buffet

after your entrée course (minimum number of guests required)

1 7Minimum number of guests required. Prices are per guest and subject to applicable taxes and administration fee. all prices are subject to change without notice.

lATe-NighT CrAviNgsM e n u S u g g e S t i o n S

S W e e t a n d S a V o u R YP l a n n i n g t i P S

a good rule of thumb when deciding on food quantity is to order for roughly 65 per cent of your final guest count as some guests will leave after dinner.

desserT BuFFeT a decadent assortment of tortes, gateaux, cakes, pies, flans, mini pastries and freshly-baked cookies 15.99

gourmeT desserT BuFFeT Chocolate-dipped strawberries, hand-rolled chocolate truffles, croquembouche tower, French-style pastries, fresh fruit skewers, plus an assortment of cookies, tortes, gateaux, cakes, pies and flans 18.99

plATTers oF AssorTed BAKed goods • French-style pastries, freshly-baked cookies and

chocolate-dipped strawberries 16.99 • Freshly-baked cookies 20.99 per dozen • Chocolate-dipped strawberries 35.99 per dozen • Hand-rolled chocolate truffles 29.99 per dozen • Assorted pastries 37.00 per dozen

ChoColATe FouNTAiNs Melted milk, dark or white chocolate with strawberries, golden pineapple chunks, melon, marshmallows and mini cookies for dipping 12.00

Fresh FruiT plATTer a colourful array of honeydew, cantaloupe, watermelon, golden pineapple, grapes and berries 6.25

TropiCAl FruiT displAy Fresh and juicy mango, papaya, kiwi, golden pineapple, cantaloupe and dragon fruit 6.75

Crepe ANd wAFFle sTATioN Warm grand Mariner flambéed crepes and waffles, accompanied by fresh fruit, berries, whipped cream and chocolate and caramel sauces 12.00 (this station is generally very popular. We recommend you base your order on your total number of guests.)

Sweet

gourmeT poTATo BAr golden fries, sweet potato fries, poutine station and parmesan-rosemary chips served with garlic and onion aioli 11.00

gourmeT pizzAs Have our chef prepare a selection of wood-fired pizzas for your late-night buffet 14.50 per pizza (all pizzas are cut into eight slices) 10 pizzas serve approximately 50 15 pizzas serve approximately 75 hawaiian: double-smoked ham and golden pineapple with aged cheddar cheeseFour cheese: Parmesan, mozzarella, aged cheddar, goat cheese, topped with tomato sauceprimavera: a selection of grilled vegetables topped with goat cheesepesto Chicken: grilled chicken breast with a pesto sauce and grilled red peppersThe groom’s Favourite: Canadian bacon, pepperoni, sausage and mozzarella cheese

puB-sTyle ComBo plATTer Chicken wings, onion rings, breaded chicken filets and nacho chips, served with plum sauce, barbecue sauce, hot sauces, salsa and sour cream 17.00

sANdwiCh super suB plATTer assorted sandwich subs: Black Forest ham and cheddar, roast turkey and Swiss cheese, roast beef and horseradish, tuna salad and egg salad 8.99

FiNe ArTisAN Cheeses Canadian reserve three-year aged cheddar, oka, champfleury, rondoux triple crème and chevrita, served with fresh baguette and assorted crackers, garnished with grapes, deluxe nuts and dried fruit 7.25

TrAdiTioNAl Cheese BoArd Cheddar, marble, Swiss and brie served with assorted crackers, garnished with grapes 6.25

BAKed wheel oF Brie Brie wrapped in puff pastry, with a wild berry compote, fresh baguette, crostini and crackers Full wheel 160.00 (serves 30) Half-wheel 80.00 (serves 15)

miNi sliders Barbecued all-beef patties served with your choice of toppings: Cheddar, Swiss, goat cheese, blue cheese, caramelized onions, sautéed mushrooms, roasted red peppers, mustards and condiments 16.00

BrusCheTTA duo plATTer Classic: Vine-ripened roma tomatoes, garlic and fresh basil woodland mushroom: Pan-roasted oyster, shiitake and portobello mushrooms tossed in herb and garlic olive oil. Served on toasted baguette and flatbreads. 5.00

gourmeT dips ANd spreAds wiTh piTA, BAgueTTe ANd NACho Chips Roasted red pepper dip, artichoke and asiago dip, hummus, salsa and guacamole, served with grilled pita triangles, baguette and crisp nacho chips 4.99

Savoury

1 8Minimum number of guests required. Prices are per guest and subject to applicable taxes and administration fee. all prices are subject to change without notice.

The FAmily BruNCh

it’s not often you have all your family and friends gathered together, so why not host a brunch? With our convenient catering service, from set-up to clean-up, you won’t have to lift a finger!

Celebration Brunch Buffet Fresh artisan breads, croissants, pastries and mini muffins

E

omega-3 scrambled eggs with fresh chivesMaple bacon, Canadian back bacon and pork sausages

Home-fried potatoes

E

Mesclun greens, grape tomatoes, cucumber and finely-cut peppers with assorted dressings and vinaigrettes

Caesar salad, hearts of romaine spears, shaved Parmigiano and a crisp crostini, drizzled with lemon-garlic dressing

tomato and bocconcini salad, sliced vine-ripened yellow and red tomatoes with bocconcini, drizzled with aged balsamic, extra-virgin olive oil and topped with fresh basil

E

lunCH SeleCtionSBroiled salmon and shrimp with lemon-thyme sauce

grilled grain-fed chicken supreme with a grain mustard sauceSteamed garden vegetables

E


E

Freshly brewed regular and decaffeinated coffee, selection of traditional and herbal teas40.99

AlTerNATives AvAilABle As suBsTiTuTioNs To luNCh seleCTioNs:deep-dish baked asparagus and woodland mushroom quiche

Whole wheat penne pasta with grilled chicken, spinach, artichoke and roasted peppers in a tomato-basil olive oil sauce

Chicken and shrimp pad thaiSpicy ginger chili beef tenderloin tips with sautéed Chinese greens

Chicken tikka with basmati rice and naan breadtwelve-vegetable spicy stir-fry

oven-baked halibut filet topped with provencal crumb crust (add 3.99)

CheF CArvery AddiTioNs:garlic, mustard and herb roast certified angus beef striploin 11.99

Rosemary-roasted leg of ontario lamb 11.99Caramelized onion and sage roasted ontario pork loin 8.99

Honey and cinnamon glazed ham 7.99Classic roast ontario turkey and accompaniments 9.99


Beverage Service PackagessTANdArd BeverAge serviCe

(Five hour)

House bar spirits, red and white wine by the glass, domestic bottled beer, minerals and juices

one-hour bar service prior to dinner, two glasses of wine per guest with dinner (house domestic), four-hour bar service

following dinner 45.44

soFT BArs

Packages available upon request

A La Carte Beverage PricesBottle Beer .................................. from 5.75

Cocktails (one ounce) ................. from 7.50

Scotch, Rye, Rum, Vodka and gin (one ounce) ................... from 6.65

Wine, by the glass ...................... from 7.25

Wine, by the bottle ..................... from 35.60

alcoholic Punch (serves 50 guests) ....................... from 185.50

interested in serving single-malt scotches? ask your catering sales manager for details

The BeverAges

/

the goal of Clublink is to be successful in providing responsible, courteous and professional service of alcohol. Staff is on hand to assist Members and guests in their responsible

consumption of alcoholic beverages and, where appropriate, to avoid activities that put themselves or others at risk. Clublink reserves the right to remove any person who engages

in conduct which is disruptive or compromises the safety of our Members, staff or guests.

2 0

NoTes

2 1

geNerAl iNFormATioN ANd guideliNesthe preceding suggestions are only a few of the many exquisite items available. our event coordinator looks forward to assisting you with your menu selection, and will be pleased to customize menus at your request. Prices are subject to change without notice.

Menu selections must be submitted four weeks prior to the function date. no food or beverage of any kind can be brought in or taken out of the property or grounds of Clublink properties by the Client without the written permission of the Club and are subject to such service and/or labour charges as are deemed necessary by the Club.

guArANTees the event coordinator requires notification of the guaranteed attendance by noon, seven days prior to the function date. if a guaranteed number is not provided before the requested date, the estimated number will be used as the guaranteed number.

the Club prepares all banquets based on the guaranteed number. We are unable to guarantee that we would be able to provide the agreed menu and seating for numbers exceeding the confirmed total attendance. in the event that the attendance is lower than the guarantee, the customer is responsible for payment for the guaranteed number.

Clublink reserves the right to move a function to another room if the guarantee has changed to the point where another room would better accommodate the function. Please be advised that rental and/or labour charges may be assessed for the function space and personnel involved.

FACiliTy Fee a facility fee will be levied for all events. the facility fee is additional and varies according to the function room and Club. Facility fee is based on day and evening functions. day functions must vacate the facility no later than 5 p.m. and evening functions cannot have possession of the room earlier than 5 p.m. Prior arrangements must be made if the room is required later or earlier.

BeverAges the alcohol and gaming Commission/Régie des alcools, des courses et des jeux regulate the sale of alcoholic beverages. as a licensee, this property is responsible for the administration of these regulations. therefore, no alcoholic beverages can be brought onto or taken out of our licensed establishment from any outside sources, which includes all donated alcohol products. it is the law that all alcohol products consumed at this property must be purchased through the l.C.B.o., Brewer’s Retail or S.a.q. by this property.

the earliest bar service is 11 a.m. (ontario) or 8 a.m. (quebec) and the latest is 1 a.m. (ontario and quebec). all entertainment should cease at that time in order to vacate all the function rooms by 1:30 a.m.

Clublink reserves the right to verify identification for any person who appears to be less than 25 years old.

deposiTs ANd pAymeNT poliCy an initial deposit is required to hold any event for a specific date. this deposit is non-refundable once the date is secured and will be credited toward the total charge of your event(s). guests will be provided with personalized quotes with an estimate of their expenditures prior to their function. a second deposit is due prior to the event. all private and social functions will require full pre-payment seven days prior to the date of the event.

an itemized statement of your account will be forwarded and payment is due no later than seven business days from the completion of your event.

dAmAge ANd seCuriTy Clublink reserves the right to inspect and control all private functions held on the premises. liability for damages to the premises will be charged accordingly. the convenors for any functions are held responsible for the other members of their group. Clublink cannot assume responsibility for personal property or equipment brought into its facilities. Personal effects and equipment must be removed from the function room at the end of the function.

Clublink is committed to the responsible serving of alcohol because we aim to provide a safe and friendly environment for our guests and staff and want to abide by all municipal, regional, provincial and federal laws governing the sale, purchase, serving and consumption of alcohol. all our staff are trained in the responsible service of alcohol. We seek the co-operation of patrons to assist us in achieving our aim to provide the best possible experience for you and your guests.

deCorATioNs ANd eNTerTAiNmeNT Please advise us about your intentions of decorating the function room and what form of entertainment you will have for your function. our events department will be happy to assist you in arranging decorative, floral and/or entertainment requirements. no confetti, rice or floral petals are permitted inside or outside the facilities. a minimum cleaning charge of $150 will be levied against parties ignoring this rule.

s.o.C.A.N. We are required by law to collect, on behalf of the Society of Composers, authors and Music Publishers of Canada, royalties when copyright music is played. *S.o.C.a.n. fee is subject to change without notice.

sTorAge/room seT up the facility must be advised as to any special deliveries and room set-up requirements prior to the function date. delivery of materials will only be accepted 72 hours prior to the function (storage space dependent on availability). all deliveries must be clearly labeled with the name of the organization, contact name, date of the function and meeting room name.

Please contact one of our catering sales managers today for more information and to book an appointment

for your own personal consultation.

Toll Free: 1-877-622-4196

www.clublink.ca

banquet menu planning guide 2019...whether you’re planning an intimate event for 20 special guests...

Documents