rosewood hotel georgia
TRANSCRIPT
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 1
ROSEWOOD HOTEL GEORGIA
CATERING MENU PACKAGE 2016
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 2
TABLE OF CONTENTS
BREAKFAST
Continental Buffet 3
Hot Buffet 4
Brunch 5
Plated 6
BREAKS & REFRESHMENTS
Coffee Breaks 7, 8
A La Carte Break Items 9
LUNCH
Working 10
Pizza 11
Buffet 12, 13
Plated Summer 14
Seasonal ‘Bento’ Box 15
Plated Autumn 16
RECEPTION
Canapés 17
Platters 18
Action Stations 19
Iced Stations 20
DINNER
Buffet 21, 22
Plated Summer 23, 24
Plated Autumn 25, 26
BEVERAGE
Wine List 27, 28
Bar Service 29
Add-Ons 30
Meeting Room Capacities 31
General Information & Policies 32, 33
All Seafood Options on this menu are recommended by the Ocean Wise program as ocean-friendly.
Table of contents
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 3
BREAKFAST AND BRUNCH
BUFFET BREAKFASTS $ per person
YVR CONTINENTAL 29
Freshly Squeezed Orange Juice and Apple Juice
Selection of House Baked Croissants, Mini Muffins, Assorted Danishes
Individual Fruit Salads with Greek Yogurt and Local Honey
Assorted Fruit Preserves
Freshly Brewed Cafe Milano Coffee and a Collection of TWG Teas
DELUXE CONTINENTAL 30
Freshly Squeezed Orange Juice and Grapefruit Juice
Selection of House Baked Croissants, Mini Muffins, Assorted Danishes
House Made Granola with Dried Fruit, 2 percent and Skim Milk
Sliced Seasonal Fruit and Berries, Greek Yogurt and Local Honey
Assorted Fruit Preserves
Freshly Brewed Cafe Milano Coffee and a Collection of TWG Teas
EUROPEAN CONTINENTAL 33
Freshly Squeezed Orange Juice and Grapefruit Juice
House Baked Croissants, Mini Muffins
House Made Granola with Dried Fruit, 2 percent and Skim Milk
Charcuterie Plate with Air Dried and Smoked Meats with Olives and Pickles
Canadian Sliced Cheese Plate with Grapes and Nuts
Maple Hills Farms Hard Boiled Free Range Eggs
Assortment of Sliced Light and Dark Rye, Multigrain and Sourdough Bread
Assorted Fruit Preserves
Freshly Brewed Cafe Milano Coffee and A Collection Of TWG Teas
ENHANCE WITH House Made Granola with Dried Fruit and Skim Milk 5
Assorted Whole Grain, Rye and White Toast with Butter and Preserves 3
Maple Hills Farms Free Range Hard Boiled Eggs 3
Selection of Individual Fruit Yogurts 4
Greek Yogurt Parfait with House Made Granola and Seasonal Fruits 6
Bircher Muesli Rolled Oats, Local Berries, Apple, Almonds, Cream and Milk 5
Selection of Cereals, 2 Percent and Skim Milk 4
Breakfast Sandwich with Maple Hills Farms Free Range Scrambled Eggs, House Cured Paradise Valley Bacon 9
Farmhouse Cheddar Cheese on a Toasted English Muffin
BEVERAGES
Freshly Brewed Cafe Milano Coffee and A Collection of TWG Teas 6.50
Hot Chocolate 6.50
2 Percent, Skim, or Soy Milk 25/Pitcher
Pitchers of Juice, Choice of: 38/Pitcher
Freshly Squeezed Orange, Grapefruit, Cranberry or Apple Juice
Pitchers of Smoothie, Choice of: 49/Pitcher
Rah Raw with Apple, Celery, Spinach, Cranberry and Kale, Sweetened with Pure Blue Agave
Vancouver Antioxidant with Pomegranate, Green Tea, Blueberry, Ginger and Bee Pollen
Grouse Grind with Freshly Squeezed Orange Juice, Banana, Apple and Green Tea
Continental breakfast
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BUFFET BREAKFASTS $ per person
A minimum of 20 guests is required for all hot breakfast buffets, or a surcharge of $5 per person applies.
VANCOUVER 38
Freshly Squeezed Orange Juice and Cranberry Juice
Selection of House Baked Croissants, Mini Muffins, Assorted Danishes
Sliced Seasonal Fruit and Berries Greek Yogurt and Honey
Maple Hills Farms Scrambled Free Range Eggs, Farmhouse Cheddar Cheese and Chives
Crushed North Arm Farms Nugget Potatoes with Caramelized Onion and Roasted Campari Tomatoes
Choose 2 of the following;
Chef’s Special Ground Pork Shoulder Sausage
Local Turkey Sausage
House Cured Fraser Valley Bacon
Emperor Ham
Roasted Tomatoes
Assorted Fruit Preserves
Freshly Brewed Cafe Milano Coffee and a Collection of TWG Teas
VICTORIA 39
Freshly Squeezed Orange Juice and Grapefruit Juice
Selection of House Baked Croissants, Mini Muffins, Assorted Danishes
Individual Fruit Salads with Greek Yogurt and Local Honey
Maple Hills Farms Free Range Eggs Benedict with Hollandaise Sauce
Choose 1 of the following vartieties;
Emperor Ham
Spinach and House Smoked Pacific Salmon
Roasted Portobello Mushroom
Assorted Fruit Preserves
Freshly Brewed Cafe Milano Coffee and a Collection of TWG Teas
CHEF ATTENDED STATIONS Add to a full breakfast menu. A labour fee of $150 per chef applies to all Chef attended action and carving stations. One chef per 40 guests.
Minimum of 20 guests required
Waffle or French Toast 12
Choose 1 of the following;
Belgian Liege Waffles, Strawberry Compote and Chantilly Cream
Brioche French Toast, Caramelized Bananas, Noble Bourbon Maple Syrup, Chantilly Cream
Omelette Station 15
Maple Hills Farms Free Range Eggs, Emperor Ham, Smoked Salmon, Shrimp Meat, Tomatoes,
Peppers, Chives, Mushrooms, Spinach, Cheddar and Feta Cheeses
BEVERAGES
Freshly Brewed Cafe Milano Coffee and A Collection of TWG Teas 6.50
Hot Chocolate 6.50
2 Percent, Skim, or Soy Milk 25/Pitcher
Pitchers of Juice, Choice of: 38/Pitcher
Freshly Squeezed Orange, Grapefruit, Cranberry or Apple Juice
Pitchers of Smoothie, Choice of: 49/Pitcher
Rah Raw with Apple, Celery, Spinach, Cranberry and Kale, Sweetened with Pure Blue Agave
Vancouver Antioxidant with Pomegranate, Green Tea, Blueberry, Ginger and Bee Pollen
Grouse Grind with Freshly Squeezed Orange Juice, Banana, Apple and Echinacea Tea
Hot breakfast
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Brunch
ROSEWOOD BRUNCH BUFFET Minimum of 25 guests required, or a surcharge of $5 per person applies. $ per person
55
A Selection of Flat Breads and Rolls
Freshly Squeezed Orange Juice, Grapefruit, Apple and Cranberry Juice
Selection of House Baked Croissants, Mini Muffins, Assorted Danishes
Assorted Fruit Preserves
House Made Granola with Dried Fruit and Skim Milk
Individual Fruit Salads with Citrus and Poppy Seeds
Kale and Farro Salad, Grapes, Raisins, Pumpkin Seeds with Vadouvan Vinaigrette
North Arm Farms Roasted Beets with Arugula, Apple, Hazelnuts and Blackberry Vinaigrette
Charcuterie Plate with Air Dried and Smoked Meats, Olives and Pickles
Salt Spring Island Cheese Plate with Fruit and Nuts
Maple Hills Farms Free Range Eggs Benedict with House Cured Bacon and Hollandaise Sauce
Belgian Leige Waffles, Strawberry Rhubarb Compote and Chantilly Cream
Roasted Ross Down Farms Free Range Chicken Breast with Wild Mushroom Polenta
Local Honey Glazed North Arm Farms Root Vegetables
North Arm Farms Nugget Potatoes with Black Pepper and Preserved Lemon Vinaigrette
Chef’s Special Selection of Petit Fours, Tarts, Cakes and Cookies
Freshly Brewed Cafe Milano Coffee and A Collection of TWG Teas
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 6
Plated breakfast
$ per person
BOWEN ISLAND 35
Blueberry, Banana and Orange Smoothie
Individual House Made Granola Parfaits with Greek Yogurt and Local Honey
Whole Grain Mini Muffins
Grilled Vegetable, Faro, Quinoa and Tofu Scramble
Pan-fried North Arm Farms Potatoes with Caramelized Onion
Roasted Campari Tomato
Freshly Brewed Cafe Milano Coffee and A Collection of TWG Teas
HOWE STREET 36
Freshly Squeezed Orange Juice
Selection of House Baked Croissants, Mini Muffins, Assorted Danishes
Assorted Fruit Preserves
Bircher Muesli, Rolled Oats, Local Berries, Apple, Almonds, Cream and Milk
Scrambled Free Range Eggs, Farmhouse Cheddar Cheese and Chives
Panfried North Arm Farms Potatoes with Caramelized Onion
Roasted Campari Tomato
Choose 1 of the following;
Chefs Recipe Ground Pork Shoulder Sausage
Local Turkey Sausage
House Cured Fraser Valley Bacon
Emperor Ham
Freshly Brewed Cafe Milano Coffee and A Collection of TWG Teas
WEST GEORGIA 37
Freshly Squeezed Orange Juice
House Baked Fruit and Nut Loaf
Assorted Fruit Preserves
Individual Fruit Salads with Greek Yogurt and Local Honey
Maple Hills Farms Free Range Eggs Benedict with House Cured Bacon and Hollandaise Sauce
Crushed North Arm Farms Nugget Potatoes with Caramelized Onion and Roasted Campari Tomatoes
Freshly Brewed Cafe Milano Coffee and a Collection of TWG Teas
DUNSMUIR 37
Freshly Squeezed Orange Juice
Selection of House Baked Croissants, Mini Muffins, Assorted Danishes
Bircher Mueslii, Rolled Oats, Local Berries, Apple, Almonds, Cream and Milk
Baked “Frittata” with Spinach, Arugula, Chives, Tomato, Pine Nuts and Feta Cheese (Whole Eggs may be substituted with Egg Whites)
Panfried North Arm Farms Potatoes with Caramelized Onion
Roasted Campari Tomato
Choose 1 of the following;
Chefs Recipe Ground Pork Shoulder Sausage
Local Turkey Sausage
House Cured Fraser Valley Bacon
Emperor Ham
Freshly Brewed Cafe Milano Coffee and a Collection of TWG Teas
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 7
COFFEE BREAKS
Mid Morning $ per person
Warm and Sticky Cinnamon Buns with Toasted Pecan Crumble 10
Freshly Brewed Milano Coffee and a Collection of TWG Teas
Mini House Made Granola Parfaits with Greek Yogurt and Local Honey 12
Freshly Brewed Milano Coffee and a Collection of TWG Teas
Two Bite Fruit and Nut Loaves 12
Freshly Brewed Milano Coffee and a Collection of TWG Teas
Individual Fruit Salads with Citrus and Poppy Seeds 13
Freshly Brewed Milano Coffee and a Collection of TWG Teas
Mid Afternoon
Selection of House Baked Cookies 10
Freshly Brewed Milano Coffee and a Collection of TWG Teas
House Made Macarons, Seasonal Flavours 10
Freshly Brewed Milano Coffee and a Collection of TWG Teas
Just Baked, Raisin Scones with Devonshire Cream and Seasonal Fruit Preserves 11
Freshly Brewed Milano Coffee and a Collection of TWG Teas
House Made Double Chocolate Brownies, Seasonal Fruit Tarts and Tangy Lemon Bars 12
Freshly Brewed Milano Coffee and a Collection of TWG Teas
Signature Caramel Pop Corn with Fresh Rosemary, Curried Roasted Almonds, BBQ Potato Chips 19
Petit Fours and Macaron Display
Freshly Brewed Milano Coffee and a Collection of TWG Teas
Breaks & refreshments
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 8
BREAKS & REFRESHMENTS Minimum of 12 guests required $ per person
ENERGIZE 17
Individual Fruit Salads with Citrus and Poppy Seeds
House Made Chewy Granola Bars
Lemon, Thai Basil and Ginger Green Tea
JUICE BAR (12 ounces per person - 3oz of each flavour) 17
Blueberries, Banana and Ginger
Carrot, Beet, Celery and Lemon
Pomegranate, Acai Berry and Lemon Tea
House Made Chewy Granola Bars
AU CHOCOLATE 17
Dark Chocolate Sour Cream Cake
Spicy Brownie Bites with Basque Espellete Pepper
Chocolate Macarons
SCONUT CRAZE! 19
World Famous Sconuts
Nutella and Dulce Leche Filled Deep Fried Scones
Sweetened Vietnamese Style Iced Coffee Shots
YOGURT “BAR” 16
Organic Local Plain, Low Fat and Greek Yogurts
Add Your Own;
Seasonal House made Fruit Compotes
Toasted, Hazelnuts, Macadamia Nuts, Cashews and Walnuts
Sunflower, Flax and Pumpkin Seeds
Chilliwack Honey
Seasonal Fruits
Yogurt Covered Raisins and Almonds
THE CANDY BAR 16
Nostalgic Assortment of Old Time Candy Favourites:
Candy Sticks, Tootsie Pops, Jelly Beans, Sour Keys, Licorice Allsorts, Pixy Stix, Rockets
TEA TIME 25
Just Baked, Raisin Scones with Devonshire Cream and Seasonal Fruit Preserves
Petit Almond Blueberry and Chilliwack Honey Lemon Tea Cakes
Finger Sandwiches;
Cucumber with Salted Butter on White
Roast Beef with Horseradish Mayonnaise on Whole Wheat
Maple Hills Farms Free Range Egg Salad, Chives and Black Pepper on Petit Croissant
Cold Smoked Sockeye Salmon, Caper Cream Cheese Pinwheel
Individual Fruit Salads with Citrus and Poppy Seeds
A Selection of TWG Teas
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 9
A LA CARTE BREAK ITEMS $ per dozen
SWEET
Selection of House Baked Cookies 48
Petit All Butter Or Chocolate Croissants 48
Assorted Fruit and Cream Danishes 48
Seasonal Fruit and Grain Mini Muffins 48
Just Baked, Raisin Scones with Devonshire Cream and Seasonal Fruit Preserves 48
Two Bite Fruit and Nut Loaves 48
House Made Chewy Granola Bars 45
Warm and Sticky Cinnamon Buns with Toasted Pecan Crumble 48
House Made Macarons, Seasonal Flavours 43
World Famous Sconuts, Nuttella and Dulce De Leche 45
(Deep Fried Scone Batter Filled with Nutella and Dulce Leche Caramel Sauce)
Lemon Squares 52
Butter Tarts 52
Chocolate Brownies 52
Coffee Cake 52
SAVORY
Individual Crudite, Baby Vegetables with Herb Labneh 48
Individual Fruit Salads with Citrus and Poppy 60
1927 Caramel Pop Corn with Fresh Rosemary (serves 6) 16/Bowl
Selection of Potato Chips 6/Bag
NESPRESSO BAR 7.50
Enhance Your Coffee Break with Nespresso Coffee and Specialty Drinks.
Maximum of 30 guests required. A Labour Fee of $200 Will Apply.
BEVERAGES
Freshly Brewed Milano Coffee and a Collection of TWG Teas 6.50
Soft Drinks, Regular and Diet 5.75
Bottled Juices 5.75
Rosewood Private Label Bottled Water 5.75
San Pellegrino Sparkling Mineral Water 5.75
Vitamin Waters 5.75
2 Percent, Skim, or Soy Milk 25/Pitcher
Freshly Squeezed Orange, Grapefruit, Cranberry or Apple Juice 38/Pitcher
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 10
WORKING SANDWICH BUFFET $ per person
46
Chef’s Daily Soup Creation
Salads (Select Two)
Organic Green Salad with North Arm Farm Root Vegetable Chips, Aged Sherry Vinaigrette
Greek Salad, Windset Farms Cucumber, Tomato and Peppers, Golden Ears Feta Cheese, Kalamata Olives, Lemon Vinaigrette
Panzanella Salad with Vine Ripened Tomatoes, Mozzarella, Barnston Island Italian Basil, Aged Balsamic and Extra Virgin Olive Oil
North Arm Farms Potato Salad with Capers, Albacore Tuna, Green Beans, Kalamata Olives and Red Wine Vinaigrette
Spinach Salad, Mushrooms, Maple Hills Farms Free Range Boiled Egg, Marcona Almonds, Farmhouse Cheddar, Buttermilk Ranch Dressing
Caesar Salad with Serrano Ham, Croutons, Red Cow Parmesan Reggiano Cheese and Creamy Roasted Garlic Dressing
Sandwiches (Select Three)
AAA Angus Roasted Top Round of Beef, Farmhouse Cheddar Cheese, Horseradish Mayonnaise, Grainy Mustard, Butter Lettuce and Vine
Ripened Tomato, on Multigrain Bread
House Made Porchetta, Provolone Cheese, Barnston Island Italian Basil and Extra Virgin Olive Oil on Focaccia Bread
Shaved Emperor Ham, Farmhouse Cheddar Cheese, Butter Lettuce and Vine Ripened Tomato, Triple Crunch Mustard on Sourdough Bread
Mediterranean Salad Wrap, Red Onion, Cucumber, Vine Ripened Tomato, Golden Ears Feta Cheese, Kalamata Olives on A Flour Tortilla
Smoked Turkey Breast, Butter Lettuce and Vine Ripened Tomato, Mayonnaise on Cranberry Sourdough Bread
Pacific Salmon and Fennel Salad, Butter Lettuce on Poppy Seed Roll
Tuna Salad, Cheddar Cheese and Butter Lettuce, Vine Ripened Tomato on Whole Wheat
Caesar Salad Wrap with Grilled Chicken Breast, Parmesan Cheese and Creamy Roasted Garlic Dressing
Maple Hills Farm Egg Salad, Scallions, Celery and Mayonnaise on Whole Wheat Croissant
Curried Chicken Salad Wrap, Grapes, Almonds, Belgian Endive, on Flour Tortilla
Desserts (Select Two)
Two Bite Double Chocolate Brownies
Selection of House Baked Cookies
Hazelnut Praline Mousse
Petit Almond Blueberry Tea Cake
Classic Opera Slice
Signature House Made Macarons, Seasonal Flavours
Individual Fruit Salads with Citrus and Poppy Seeds
Freshly Brewed Milano Coffee and a Collection of TWG Teas
Working lunch buffets
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 11
PIZZA BUFFET $ per person
Minimum of 6 guests required. 47
Salads (Select Two)
Organic Green Salad with North Arm Farm Root Vegetable Chips, Aged Sherry Vinaigrette
Greek Salad, Windset Farms Cucumber, Tomato and Peppers, Golden Ears Feta Cheese, Kalamata Olives, Lemon Vinaigrette
Panzanella Salad with Vine Ripened Tomatoes, Mozzarella, Barnston Island Italian Basil, Aged Balsamic and Extra Virgin Olive Oil
North Arm Farms Potato Salad with Capers, Albacore Tuna, Green Beans, Kalamata Olives and Red Wine Vinaigrette
Spinach Salad, Mushrooms, Maple Hills Farms Free Range Boiled Egg, Marcona Almonds, Farmhouse Cheddar, Buttermilk Ranch Dressing
Caesar Salad with Serrano Ham, Croutons, Red Cow Parmesan Reggiano Cheese and Creamy Roasted Garlic Dressing
Pizza (Select Three)
Quattro Stagioni, Marinated Artichokes, Picholine Olives, Vine Ripened Tomatoes, Shimeji Mushroom, Truffle Oil and Prosciutto de Parma
“Pepperoni” Oyama Meats Spicy Spanish Chorizo, Grilled Windset Farms Red Peppers, San Marzano Tomato Sauce and Mozzerella Cheese
The Blanco, Roasted Garlic Béchamel, Pistachios, Arugula, Extra Virgin Olive Oil, Prosciutto De Parma and Lemon Zest
Margherita, San Marzano Tomato Sauce, Barnston Island Italian Basil and Mozzarella Cheese
Roasted Ross Down Farms Free Range Chicken Breast, and Basil Pesto, Garnished with Toasted Pine Nuts and Oven Dried Tomatoes
House Made Oceanwise Albacore Tuna Conserve, Capers, Arugula, Shallots, Lemon Zest and Extra Virgin Olive Oil
Desserts (Select Two)
Two Bite Double Chocolate Brownies
Selection of House Baked Cookies
Hazelnut Praline Mousse
Petit Almond Blueberry Tea Cake
Classic Opera Slice
Signature House Made Macarons, Seasonal Flavours
Individual Fruit Salads with Citrus and Poppy Seeds
Freshly Brewed Milano Coffee and a Collection of TWG Teas
ENHANCE WITH $ per person Chef’s Daily Soup Creation add 5
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 12
BUFFET LUNCH
All lunch buffets include Freshly Brewed Milano Coffee and a Collection of TWG Teas
A minimum of 20 guests is required for all hot lunch buffets, or a surcharge of $8 per person applies.
$ per person
PACIFIC B-B-Q 52
Jalapeño Cornbread with House Cured Bacon
Organic Green Salad, Crispy Root Chips, Sherry Vinaigrette
Fuji Apple and Cabbage Coleslaw
Choose 2 of the following;
Fraser Valley Baby Back Pork Ribs, Maple Bourbon Dipping Sauce
Herb Brined Ross Down Farms Chicken Breast, Chipotle Pepper Glaze
Cajun Spiced Local Cod
“Hoppin John” Black Eyed Peas and Rice
Roasted Yams and Corn
Two Bite Double Chocolate Brownies
Pecan Tarte au Sucre
HARUYO’S HOUSE 54
Miso Soup, Tofu and Scallions
Organic Green Salad, Daikon Sprouts and Shiso Vinaigrette
Broccoli “Goma Ae”, Sesame Soya Sauce
Glass Noodle “Su No Mono”, Cucumber and Shrimp, Sweet Rice Wine Vinaigrette
Teriyaki Chicken Breast with Chilliwack Honey Glaze
Sake Cured Wild Pacific Salmon Filets
Shrimp “Cha Han” Fried Rice
Bok Choy, Fried Bean Curd and Baby Corn
Crème Fraiche Melon Cake
Mini Fruit Tarts
COMMERCIAL DRIVE 54
Focaccia Bread
Panzanella Salad, Vine Ripened Tomatoes, Mozzarella, Barnston Islands Italian Basil, Aged Balsamic and Extra Virgin Olive Oil
Mediterranean Cauliflower and Lentil Salad with Pickled Lemon Vinaigrette
Choose 2 of the following;
Chianti Braised AAA Angus Beef Short Ribs with Gremolata
Ross Down Farms Free Range Chicken Breast “Puttanesca” Black Olives, Capers, Garlic, Chilies and San Marzano Tomato Sauce
Pacific Cod, Sambucca Cream Sauce with Caramelized Fennel
North Arm Farms Olive Oil Roasted Nugget Potatoes, Pepperoncini
Roasted Eggplant and Zucchini Gratin
Baked Ziti with Brocolli, Kale, Roasted Garlic Bechamel Sauce, Parmesan Cheese
Dark Chocolate and Hazelnut Biscotti
Almond Amoretti Cookies
Tiramisu
Hot lunch buffets
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 13
BUFFET LUNCH
All lunch buffets include Freshly Brewed Milano Coffee and a Collection of TWG Teas
A minimum of 20 guests is required for all hot lunch buffets, or a surcharge of $8 per person applies.
$ per person
ROSEWOOD LUNCH BUFFET 58
Chef’s Daily Soup Creation
Organic Green Salad with Root Chips, Sherry Vinaigrette
Baby Spinach, Mushrooms, Egg, Almonds, Farmhouse Cheddar and Buttermilk Dressing
Cucumber, Tomato, Peppers, Feta Cheese, Kalamata Olives, Lemon Vinaigrette
Roasted Chicken Breast, Wild Mushroom Polenta
Pan Seared Pacific Salmon, Preserved Lemon and Horseradish Cream
Baked Ziti with Zucchini, Roasted Garlic Béchamel Sauce, Parmesan Cheese
Honey Glazed Root Vegetables
North Arm Farms Nugget Potatoes with Black Pepper and Lemon Vinaigrette
Selection of House Baked Cookies
Signature House Made Petit Fours, Seasonal Flavours
Pecan Tarte au Sucre
Green Tea Honey Cake
Seasonal Fruit Salad with Mint Syrup
FRASER STREET 55
Naan Bread
Spiced Yogurt, Crispy Chickpea “Boondi Raita”
Potato and Pomegranate Salad “Aloo Anar Chaat”
Tomato and Cucumber Salad
Butter Chicken, Traditional Tomato Cream Sauce
Prawn Curry, Mildly Spiced Rich Coconut Curry
House Made Paneer and Spinach Sauce “Palak Paneer”
Green Peas and Rice “Jeera Pulao”
Cumin Scented North Arm Farms Potatoes with Red Chilli “Lal Mirch Ke Aloo”
Gulab Jamun
Cardamom Rice Pudding
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 14
SUMMER Available May through September - Our menus are designed based on the freshest ingredients available for the season. To maintain this standard, seasonal menus are not interchangeable. All Plated Lunches include a Selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.
$ per person
BEEF 59
Kale and Farro Salad, Blueberries, Grapes, Spiced Almonds, Vadouvan Vinaigrette
Grilled Strip Loin Steak with Crushed Potatoes Bravas, Chimichurri Sauce
Tres Leche Cake, Milk, Sweetened Condensed Milk, Cream and Strawberries
CHICKEN 56
Minestrone, North Arm Farms Beans, Pancetta, Kale, Herb Gnocchi and Basil Pesto
Roasted Ross Down Farms Free Range Chicken Breast with Corn Croquette, Tarragon Vin Blanc
Triple Lemon Tart with Lemon Frangipane, Meyer Lemon Curd and Vanilla Cream
SALMON 58
Side Stripe Shrimp with Belgian Endive, Radish, Cucumber and Shaved Celery Salad, Lemon Vinaigrette
Wild Pacific Salmon with Smoked Salmon Brandade, Preserved Lemon and Caper Cream
Buttermilk Panna Cotta, Strawberries, Pistachios and Basil
VEGETARIAN 50
Kale and Farro Salad, Blueberries, Grapes, Spiced Almonds, Vadouvan Vinaigrette
Grilled Eggplant Cannelloni with Quinoa, Beluga Lentils, Portobello Mushroom “Bolognese”, Basil Puree
Raspberry and Hazelnut Tart, Raspberry Curd, Vanilla Devon Cream
Seasonal plated lunch - SUMMER
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 15
‘Bento’ boxes are a working-style plated lunch, suitable for groups of 12 people or less. A labour fee of $150 per chef applies to meals with less than 20 guests.
$ per person
SUMMER 42 Available May through September Faro and Quinoa Salad, Kale, Arugula, Pumpkin Seeds, Vadouvan Vinaigrette
Free Range Game Hen, Seasonal Vegetables, Caramelized Shallot Jus
Triple Lemon Tart, Lemon Frangipane, Meyer Lemon Curd and Vanilla Cream
AUTUMN 42 Available October through April Winter Green Salad, Beets, Hazelnuts, Apple and Blackberry Vinaigrette
Smoked Steelhead Salmon, Seasonal Vegetables, Maple Vinegar Gastrique
Black Forest Cake, Whipped Cream, Crispy Cherries
Seasonal ‘bento’ box
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 16
AUTUMN Available October through April - Our menus are designed based on the freshest ingredients available for the season. To maintain this standard, seasonal menus are not interchangeable. All Plated Lunches include a Selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.
$ per person
BEEF 59
Kale and Farro Salad, Grapes, Raisins, Pumpkin Seeds, Vadouvan Vinaigrette
Grilled Strip Loin Steak with Sweet Potato Gnocchi, Mushroom and Chorizo Ragout
Milk Chocolate Mousse Tart, Breton Shortbread, Salt and Pepper Caramel
CHICKEN 56
Carrot and Parsnip Soup with Candied Ginger, Green Apple Confit
Roasted Ross Down Farms Free Range Chicken Breast with Wild Rice and Pancetta Croquette, Smoked Tomato Vin Blanc
Rum Raisin Bavarian, Chocolate Crisp, Hazelnut Praline, Mousse
SALMON 58
Butter Lettuce with Belgian Endive, Radish, Cucumber and Shaved Celery Salad, Lemon Vinaigrette
Pan Seared Wild Pacific Salmon with Fingerling Potato and Bacon Terrine, Noble XO Maple Gastrique
Brown Butter Financier, Ginger Braised Pears, Buckwheat Honey
VEGETARIAN 50
Roasted Beets with Arugula, Apple, Hazelnuts, Boschetto Al Tartuffo Cheese, Blackberry Vinaigrette
Grilled Eggplant Cannelloni with Quinoa, Beluga Lentils with Celeriac “Bechamel” and Tomato, Basil Puree
Salted Caramel Apple Torte, Apple Confit, Calvados Whipped Cream
Seasonal plated lunch - AUTUMN
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 17
CANAPES
COLD CANAPES Crab Claw Louis, Russian Dressing Mozzarella with Olive Oil Crostini, Basil Pickled Beets with Chevre Pork Rillettes with Mustard Seed Caramel Corn Wild Mushroom Éclair, Aged Balsamic Curried Eggplant, Lentils and Pickled Carrots Crab Salad, Passion Fruit and Vanilla Salmon Tartare, Crème Fraiche, Blini Compressed Melon with Feta Cheese and Basil Goats Cheese Boursin Tarts, Parmesan Frico Side Striped Shrimp, Espelette Pepper, Fritatta Tuna Tataki, Ginger Soya Sauce Extra Small Size Local Oysters on the ½ Shell, Yuzu Pearls HOT CANAPES Beef Short Rib Bocadillos, Goat Cheese, Crispy Shallots Chicken Breast, Green Curry and Apple Gougère Moroccan Spiced Lamb Croquettes with Labneh Hazelnut Crusted Scallop, Basil, Red Curry Grilled Vegetable Bocadillo, Romesco Sauce Baked Brie with Roasted Garlic and Chorizo Tarts Chicken Tikka, Candied Mint Celeriac Veloute with Black Truffle Gougère Fraser Valley Turkey Sausage Roll with Triple Crunch Mustard Beef Tenderloin on Mini Yorkshire Pudding, Horseradish Confit Duck Leg, Sour Cherry, Wonton chip Quinoa and Kamut Arancini with Provolone Emmental Cheese and Onion Seed Gougère Naka Dogs Grilled Mini All Beef Hot Dogs with Chef’s Special Japanese Influenced Toppings:
Shaved Bonito Tuna, Dried Seaweed, Tonkatsu Sauce, Japanese Mayonnaise, Shichimi Peppers
*Our house made tart shells are gluten-free, upon request $ per person
4 pieces per Person 20
6 pieces per Person 29
8 pieces per Person 38
10 pieces per Person 47
Receptions
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 18
RECEPTION DISPLAYS $ per person
Charcuterie Platter 16
Local Air Dried, Smoked and Cured Meats, Olives, Pickles and Triple Crunch Mustard
Local Cheese Display 16
An Assortment Including Farmhouse Cheddar, Saltspring Island Beddis Blue and Golden Ears Brie
with Fruit Accompaniments, Sliced Baguettes and Crackers
Breads and Dips 14
Assortment of Artisan Breads and Lavash, Edamame Hummus, Roasted Eggplant Babaghanoush
Extra Virgin Olive Oil and Aged Balsamic Vinegar
Dim Sum Assortment
Minimum 20 guests 22
Shrimp (Har Gow), Pork (Shu Mai) and Vegetable Dumplings (Zhengjiao), Steamed Pork Bun (Char Siu Bao)
Oceanwise Seafood Display 47
Minimum 20 guests
A Selection of Locally Harvested, Extra Small Oysters with Seasonal Mignonettes and fruit pearls
Snow Crab “Cocktail” Claws, Poached Peeled Prawns, West Coast Mussels
Manila Clams, We Wai Kai Scallops, Cold Smoked Sockeye Lox and Hot Smoked Candied Salmon
Accompanied with Cocktail Sauce, Tabasco and Lemon
Nat Bailey Stadium 25
Minimum 20 guests
Mini All Beef Hot Dogs and Pepperoni Pizza
Signature Caramel Pop Corn with Fresh Rosemary, 1927 Curried Roasted Almonds, BBQ Potato Chips and Pretzels
Tea Sandwiches $ per dozen
Minimum 1 dozen per type 36
Cucumber with Salted Butter on White
Roast Beef with Horseradish Mayonnaise on Whole Wheat
Maple Hills Farms Free Range Egg Salad, Chives and Black Pepper on Petit Croissant
Cold Smoked Sockeye Salmon, Caper Cream Cheese Pinwheel
Sushi Rolls & Nigiri $ per dozen
Dynamite Roll 37
California Rolls 37
Tuna Nigiri 62
Shrimp Nigiri 62
Salmon Nigiri 62
Pizzas (6 Slices)
Quattro Stagioni & Margherita 18 Each
Snacks (Serves 6) Tortilla Chips, House Made Pico De Gallo 21 /Bowl 1927 Spiced Almonds 32/ Bowl
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 19
ACTION STATIONS A labour fee of $150 per chef applies to all Chef attended action and carving stations. One chef per 75 guests.
Minimum of 20 guests required.
$ per person
Risotto 26
British Columbia Wild Mushrooms with 24 Hour Braised Angus Beef Short Rib, Vintage Balsamic Vinegar
North Arm Farms Green Pea and Pea Tips with Pan Seared We Wai Kai Scallops
Oyama Spicy Spanish Chorizo with Local Side Striped Shrimp and Persian Saffron, Lemon
Pasta 25
Casarecci Corn Gluten Free “Pasta”
Tortellini with Chicken and Parmesan Cheese
Ruschticella Strozzapreti with Durum Wheat
Sauces:
Herb Pesto, Barnston Islands Italian Basil, Extra Virgin Olive Oil, Toasted Pine Nuts and Red Cow Parmesan Reggiano
Arrabiata, San Marzano Tomatoes, Red Wine, Crushed Chiles, Garlic and Fresh Herbs
Bolognese, Slow Cooked Ragout of House Ground Chuck Steak, San Marzano Tomatoes, Herbs and Spices
Vietnamese Pho Noodle and Soup 18
Rich Beef and Vegetable Broths with Rice Noodles
Add Your Own:
Beef Short Rib, Tofu, Bean Sprouts, Mint, Lime, Thai Basil
Chili, Hoisin and Fish Sauces
CARVING STATIONS Minimum of 20 guests required. Based on 4 ounces per person
All Stations include Assorted Rolls and Butter
$ per person
House Smoked AAA Angus Beef Tenderloin 26
Béarnaise Sauce
AAA Angus New York Strip Loin of Beef 20
Slow Roasted, Horseradish, Mustard and Maple Bourbon Demi Glace
Fraser Valley Roasted “Porchetta” with Crackling 18
Fruit Mostarda
Herb Crusted Roast Leg of Lamb 19
North African Spices, Harissa Sauce
Wild Sockeye Salmon Coulibiac 19
Baby Spinach, Quail Eggs, Wild Rice and Puff Pastry
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 20
ICED STATIONS A labour fee of $150 per chef applies to all Chef attended stations. One chef per 75 guests.
Minimum of 20 guests required.
Pacific “Kiss” Oyster Shucking Station 62/dozen
A Seasonal Selection of Locally Harvested, Oceanwise, Extra Small Oysters
Assorted Mignonettes and Fruit Pearls
$ per person Oceanwise Northern Divine Caviar From The Sunshine Coast 50
Minimum 50 people, based on 10gm per person
Lemon and Chive Blinis, Crème Fraiche, Egg Mimosa
Liquid Nitrogen Ice Cream Station 22
An Assortment of 3 Signature Flavours with Chef’s Selection of Toppings
Green Tea, Strawberry & Basil, Salted Chocolate Caramel
Mini “Passion” Coronets
ENHANCE WITH
An Ice Carving or Ice Bowl
Please ask your Catering Manager for cost.
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 21
All Dinner Buffets include a selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.
Minimum of 40 guests required
$ per person
HORNBY 89
Salads
Artisan Greens, Pickled Red and Golden Beets, Goat Cheese,
Panzanella Salad with Tomatoes, Mozzarella, Basil, Aged Balsamic and Extra Virgin Olive Oil
Mediterranean Cauliflower and Lentil Salad with Pickled Lemon Vinaigrette
North Arm Farms Potato Salad with Capers, Albacore Tuna, Green Beans, Olives and Red Wine Vinaigrette
Platters
Charcuterie with Air Dried and Smoked Meats, Olives and Pickles
Grilled Vegetables with Artichoke Hearts and Aged Balsamic Vinegar
Entrees
AAA Angus Beef New York Strip Loin, Balsamic Roasted Onions, Herb Jus*
* Chef attended station. A Carver fee of $150 per chef will apply
Roasted Roasted Ross Down Farms Free Range Chicken Breast Supreme, Spicy Smoked Tomato Chutney
Seared Pacific Salmon Filet, Pancetta “Jam”
Vegetables and Accompaniments
Honey Glazed Root Vegetables
North Arm Farms Nugget Potatoes with Black Pepper and Lemon Vinaigrette
Roasted Eggplant and Zucchini
Desserts
Triple Chocolate Torte, Cappuccino Mousse Cups, Salted Caramel Tarts
Macarons, Lemon Financiers and Seasonal Fruit Salad
WEST PENDER 99
Salads
Artisan Greens, Pickled Red and Golden Beets, Goat Cheese,
Panzanella Salad with Tomatoes, Mozzarella, Basil, Aged Balsamic and Extra Virgin Olive Oil
Beluga Lentil, Kale, Charred Red Peppers, Goats Cheese, Sherry Vinaigrette
Caesar Salad with Serrano Ham, Croutons, Parmesan Cheese and Creamy Roasted Garlic Dressing
Platters
Grilled Vegetables with Artichoke Hearts and Aged Balsamic Vinegar
Charcuterie with Air Dried and Smoked Meats, Olives and Pickles
Lox, Candied and Hot Smoked Salmon, Traditional Accompaniments
Entrees
AAA Angus New York Strip Loin of Beef, Balsamic Roasted Onions, Herb Jus*
* Chef attended station. A Carver fee of $150 per chef will apply
Braised Lamb Shank with Sundried Tomato and Olive Tapenade
Prawns and Scallop Ragout, Crimini Mushrooms
Vegetables and Accompaniments
Baked Ziti with Broccoli, Zucchini, Roasted Garlic Béchamel Sauce, Parmesan Cheese
Honey Glazed North Arm Farms Root Vegetables
North Arm Farms Roasted Zucchini with Raisins and Pine Nuts
North Arm Farms Potato and Fennel Gratin
Desserts
Triple Chocolate Mousse Torte, Cappuccino Mousse Cups, Salted Caramel Tarts
Macarons, Blueberry Financiers, Rosewood Signature Cheesecakes and Seasonal Fruit Salad
Buffet dinners
All prices are subject to 16% service charge, 2% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 22
SUMMER Available May through September - Our menus are designed based on the freshest ingredients available for the season. To maintain this standard, seasonal menus are not interchangeable. All Plated Dinners include a Selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.
Design Your Own Plated Three-Course or Four-Course Menu. Pre-selected or Tableside Service Up to two entrée choices plus a vegetarian option may be selected for plated events. If the entrée counts are provided a minimum of 5-
business days prior to the dinner (pre-selected) along with place cards indicating meal preference, the highest menu price will apply. For
tableside entree selection, a $15 per person surcharge will apply to the highest menu price. A minimum of four courses is required for tableside
service.
Please note the starch selection for tableside service will be the same for all entrees (except vegetarian option)
STARTERS
Soups
North Arm Farms New Potato and Chilliwack Corn Chowder, Dungeness Crab Cake
Haida Gwaii Halibut Consommé, Side Striped Shrimp Gnocchi, Chive Oil
Chilled Green Pea, Basil Panacotta, Serrano Ham
Poached Ross Down Farms Free Range Chicken with Vegetables, Hon Shimeji Mushrooms
Minestrone, Cannellini Beans, Country Ham, Escarole, Herb Pesto
Salads
Baby Gem Lettuce, House Made Albacore Tuna Conserve, Quail Egg, Capers and Lemon Vinaigrette
Cherry Tomatoes, Watermelon, Mozzarella, Extra Virgin Olive Oil, Basil Gelée
North Arm Farms Roasted Carrots with Arugula, Pistachio Nuts and Raisins, Moroccan Spiced Yogurt Dressing
Belgian Endives, Radicchio and Figs, Orange and Ginger Vinaigrette
Herb Roasted Tomato Tart, Moon Strucks White Grace Cheese, Organic Salad Greens, Extra Virgin Olive Oil and Lemon
REPLACE WITH Add $10
Cold Smoked Lois Lake Steel Head with North Arm Farms Summer Vegetable Succotash, Cherry Tomato Vinaigrette
Seared Albacore Tuna, White Bean Salad, Arugula, Lemon Vinaigrette
Fanny Bay Oysters on The ½ Shell, Melon Mignonette, Cucumber Water, Raspberry Pearls
Poached Atlantic Lobster Tail, Cauliflower Salad, Shiso and Citrus Aioli Add $20
ENHANCE WITH
Intermezzo Add $5
Cucumber and Lime
Cantaloupe and Mint
Apricot and Ice Wine
White Peach and Prosecco
Strawberry and Basil
Morello Cherry and Balsamic Vinegar
Seasonal plated dinner - SUMMER
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 23
SUMMER
ENTREES
All Main courses are served with Chef’s selected local farm Seasonal vegetables.
$ per person
3crs 4crs
Beef and Lamb 89 99
AAA Angus Beef Tenderloin, Wild Mushroom and Braised Beef Cheek Lorette, Black Pepper Madeira Sauce
AAA Angus Beef Tenderloin and Dungeness Crab Mashed Potatoes “Surf and Turf”, Grilled Asparagus, Béarnaise Sauce
Smoked Lamb Loin, Potato and Celeriac Pave, Tomato and Thyme Pan Jus
Poultry 79 89
Pan Seared Free-Range Chicken Breast, Curried Eggplant, Cauliflower and Potato, Masala Jus
Roasted Garlic and Herb Stuffed Free-Range Chicken Breast, Olive Oil and Lemon Crushed Potatoes, Tomato and Charred Scallion Jus
Yarrow Meadows Duck Breast and Confit Leg “Hash”, Rhubarb, Crispy Cherries
Fish 88 98
Haida Gwaii Halibut Filet, Persian Saffron and Oyama Chorizo Risotto Cake, Charred Tomato Tapenade
Pan Roasted Sablefish with Artichoke and Tomato En Barigoule, Fingerling Potato
79 89
Seared Lois Lake Steelhead Salmon Filet, Braised Artichoke and Local Beans, Fingerling Potato, Pickled Lemon and Basil Vinaigrette
Vegetarian 65 75
Balsamic Grilled Vegetable Cannelloni, Summer Squash and Wild Rice with Fresh Goats Cheese Curd, Crispy Amaranth
Sunflower Seed, Quinoa and Hemp Heart Risotto, Green Peas and Pole Beans. Cherry Tomato and Sunflower Sprout Salad
Gluten Free Corn Penne “Mac and Cheese”, Aged Farmhouse Cheddar and Asiago Cheese Mornay with San Marzano Tomato and Basil Ragout
DESSERTS
Triple Lemon Tart, Lemon Frangipane, Meyer Lemon Curd and Vanilla Cream
Raspberry and Hazelnut Tart, Raspberry Curd, Vanilla Devon Cream
Tres Leche Cake, Milk, Sweetened Condensed Milk, Cream and Strawberries
Buttermilk Panna Cotta, Strawberries, Pistachios and Basil
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 24
AUTUMN Available October through April - Our menus are designed based on the freshest ingredients available for the season. To maintain this standard, seasonal menus are not interchangeable. All Plated Dinners include a Selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.
Design Your Own Plated Three-Course or Four-Course Menu.
Pre-selected or Tableside Service Up to two entrée choices plus a vegetarian option may be selected for plated events. If the entrée counts are provided a minimum of 5-
business days prior to the dinner (pre-selected) along with place cards indicating meal preference, the highest menu price will apply. For
tableside entree selection, a $15 per person surcharge will apply to the highest menu price. A minimum of four courses is required for tableside
service. Please note the starch selection for tableside service will be the same for all entrees (except vegetarian option)
STARTERS
Soups
Celeriac Veloute with Pan Seared We Wai Kai Scallop
Oxtail Consomme with Red Wine and Caramelized Onion Gnocchi
Roasted North Arm Farms Winter Squash, Apple Crumble
Wild Mushroom Cream, Lemon and Thyme Crouton
Indian Style Yellow Lentils, Zataar and Carrot Fritter
Salads
Belgian Endives, Pickled Fuji Apples, Gorgonzola Cheese, Walnut Vinaigrette, Black Pepper Tuile
Organic Greens, Marcona Almonds, Salt Spring Island Goats Cheese, Fennel, Local Honey Vinaigrette
North Arm Farms Roasted Beets with Arugula, Apple, Hazelnuts, Boschetto Al Tartuffo Cheese, Blackberry Vinaigrette
Kale and Farro Salad, Grapes, Raisins, Pumpkin Seeds, Vadouvan Vinaigrette
REPLACE WITH Add $10
West Coast Bouillabaisse, Saffron Halibut Broth with Side Striped Shrimp, Clams, Mussels, Cod and Rouille Crouton
Cold Smoked Lois Lake Steel Head with Celeriac Puree, Kale, Crispy Faro, Noble 5 Maple Bourbon XO Reduction
Ham Hock Terrine, Parsley, Capers, Lemon Aioli
Wild Mushroom Tart, Roasted Garlic, Organic Salad Greens, English Thyme Emulsion
Duck Duo with Smoked Duck Breast and Duck Leg Confit Croquette, Apple Gelee, Cinnamon Toast Pickled Vegetables and Chevre Terrine, Organic Salad Greens, Hazelnut Vinaigrette
ENHANCE WITH
Intermezzo Add $5
Apple and Ginger
Grapefruit and Black Pepper
Blood Orange and Campari
Pear and Ginger
Mandarin Orange
Morello Cherry and Balsamic Vinegar
Seasonal plated dinner - autumn
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 25
AUTUMN
ENTREES
All Main courses are served with Chef’s selected local farm Seasonal vegetables.
$ per person
3crs 4crs
Beef and Lamb 89 99
Roasted AAA Angus Beef Tenderloin, Shimeji Mushrooms, Crispy Pancetta, Red Wine Demi Glace
Roasted AAA Angus Beef Tenderloin, Braised Beef Short Rib Ragout, Pomme Puree, Smoked Pepper Cream
Roasted Loin of Lamb, Gorgonzola and Walnut Polenta, Herb Pesto, Syrah Pan Jus
Poultry 79 89
Roasted Free-Range Chicken Breast, Wild Mushrooms, Potato and Celeriac Pave, Tarragon Sauce
Yarrow Meadows Duck Breast and Confit Leg “Hash”, Quince Tart and Saskatoon Berry Demi Glace.
Fish 88 98
Haida Gwaii Halibut Filet, Celeriac, Apple and Parsnip, Extra Virgin Olive Oil and Lemon Emulsion
Sablefish with Sake Glaze, Edamame and Ginger Risotto, Roasted Miso and Honey Vinaigrette
79 89
Seared Steelhead Salmon Filet, Kamut, Kale Gratin, Pickled Lemon and Chive Vinaigrette
Vegetarian 65 75
Balsamic Grilled Vegetable Cannelloni, Lentils, Adzuki Beans and Chia Seeds with Fresh Goats Cheese Curd
Sunflower Seed, Quinoa and Hemp Heart Risotto, with Butternut Squash, Endive and Apple Salad
Gluten Free Corn Penne “Mac and Cheese”, Aged Farmhouse Cheddar and Asiago Cheese Mornay with San Marzano Tomato and Basil Ragout
DESSERTS
Milk Chocolate Mousse Tart, Breton Shortbread, Salt and Pepper Caramel
Rum Raisin Bavarian, Chocolate Crisp, Hazelnut Praline, Mousse
Brown Butter Financier, Ginger Braised Pears, Buckwheat Honey
Salted Caramel Apple Torte, Apple Confit, Calvados Whipped Cream
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 26
WINE LIST $ per bottle
WHITE & SPARKLING WINES
Light and Aromatic Whites
Aromatic, Easy Drinking and Interesting, Great For Canapés and Light Meals
Quail’s Gate Chenin Blanc Okanagan Valley, BC 60 Sokol Blosser ‘Evolution’ Blend Willamette Valley, Oregon 54 Tolloy Pinot Grigio Alto Adige, Itlay 56 Giesen Sauvignon Blanc Marlborough, New Zealand 60 Fouassier ‘Les Romains’ Sancerre Loire, France 84 Chateau Sancerre Loire, France 84
Medium Whites
Approachable and Balanced. Great For Canapés, Seafood and Lighter Meats
Mission Hill ‘5 Vineyards’ Chardonnay Okanagan Valley, BC 50 Sandhill Estate Pinot Blanc Okanagan Valley, BC 52 La Stella ‘Vivace’ Pinot Grigio Okanagan Valley, BC 58 Tantalus Riesling Okanagan Valley, BC 64 Road 13 ‘Old Vines’ Chenin Blanc Okanagan Valley, BC 72 Joie Farm ‘Noble Blend’ Okanagan Valley, BC 76
Rich and Full Bodied Whites
Rich, Creamy and Fruity. Ideal For Chicken, Pork and Salmon
Sandhill Estate Chardonnay Okanagan Valley, BC 55 Cedar Creek ‘Platinum’ Chardonnay Okanagan Valley, BC 58 Went ‘Riva Ranch’ Chardonnay Monterey County, California 72 Meyer Family ‘Tribute’ Chardonnay Okanagan Valley, BC 80 Painted Rock Chardonnay Okanagan Valley, BC 99 Rombauer Chardonnay Napa Valley, California 150
Sparkling
“My Only Regret In Life is That I Did Not Drink More Champagne” – John Maynard Keynes
Blue Mountain NV Brut, Okanagan Falls, BC 79
Anna Spinato Prosecco Brut, Italy 60
Pares Balta Cava Brut, Spain 55
Veuve Clicquot Ponsardin, Champagne, France 155
Moët & Chandon Imperial 155
Billecarte-Salmon Brut Rose NV, Champagne, France 250
Moët & Chandon Dom Perignon, Champagne, 2003 385
Veuve Clicquot Ponsardin, Champagne, France 12L 5,000
Veuve Clicquot Ponsardin, Champagne, France 15L 5,600
Wine
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 27
PINK & RED WINES
Pinks $ per bottle
Very Versatile. Best with All Fish, Poultry, Pork and Vegetarian Items.
Joie Farm Rose Okanagan Valley, BC
60
Light Reds
Red Cherry and Fresh Raspberries with Sparkling Acidity. Perfect with Pork or Salmon
Joie Farm ‘PTG’ Blend Okanagan Valley, BC 58 Blue Mountain Pinot Noir Okanagan Valley, BC 65 Tantalus Pinot Noir Okanagan Valley, BC 72 CedarCreek ‘Platinum’ Pinot Noir Okanagan Valley, BC 95 Foxtrot Pinot Noir Okanagan Valley, BC 155
Medium Reds and Blends
Approachable and Fuller Bodied, Yet Balanced. Excellent with Chicken or Pork
Sandhill Cabernet Merlot Okanagan Valley, BC 60 Monte Antico Tuscan Blend Tuscany, Italy 56 Masi ‘Campofiorin’ Blend Veneto, Italy 68 Burrowing Owl Syrah Okanagan Valley, BC 76 Rodney Strong ‘Knotty Vines’ Zinfandel Sonoma, California 76 San Felice ‘Il Grigio’ Chianti ClassicoTuscany, Italy 88
Rich and Full Bodied Reds
Ripe Velvety Dark Fruit. Best with Red Meats
“Compromise Are For Relationships, Not Wine” – Sir Robert Scott Caywood
Mission Hill Cabernet Merlot Okanagan Valley, BC 50 Punto Finale Malbec Mendoza, Argentina 64 Chateau Ste Michelle Cabernet Sauvignon Columbia Valley, Washington 65 Cannonball Cabernet Sauvignon California 78 Duckhorn ‘Decoy’ Cabernet Sauvignon Napa Valley, California 84 Laughing Stock ‘Portfolio’ Blend Okanagan Valley, BC 105 Painted Rock ‘Red Icon’ Blend Okanagan Valley, BC 135 Masi ‘Costasera’ Amarone Classico Veneto Italy 140 Castelgiocondo Brunello di Montalcino Tuscany, Italy 148 Caymus Cabernet Sauvignon Napa Valley, California 220 Antinori ‘Tignanello’ Super Tuscan Tuscany, Italy 210
Dessert Wine
Pleasantly Sweet and Delicious
Lost Bars Vidal Icewine 200ml 80
Taylor Fladgate 10 Year Tawny, Portugal 150
All prices are subject to 16% service charge, 2% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 28
BAR SERVICE
LIQUOR each
Deluxe Brands 9.50
Stolichnaya [Vodka], Tanqueray [Gin], Alberta Premium Rye[Rye Whiskey], J&B [Blended Scotch],
Mount Gay [Dark Rum], Bacardi White [Rum]
Premium Brands 11.50
Grey Goose [Vodka], Bombay Sapphire [Gin], Crown Royal [Rye Whiskey], Bulleit [Bourbon],
Appleton [Dark Rum], Johnny Walker Red, Oban 14, Glenfiddich, Glenmorangie [Scotch]
BEER, CIDER, COOLERS
Heineken, Molson Canadian 8.50
Stanley Park Amber Ale, Mill Street Organic Larger, Guinness Stout 9.00
Strongbow, Sir Perry Cider 8.50
HOUSE WINE
VQA Canadian White or Red House Wine 9.00
Mission Hill 'Five Vineyards' Bin 88 Chardonnay
Mission Hill 'Five Vineyards' Bin 88 Cabernet Merlot
NON-ALCOHOLIC BEVERAGES
Soft Drinks, Juices, Sparkling and Still Bottled Water 5 .75
ENHANCE WITH
LIQUEURS
Grand Marnier, Baileys Irish Cream, Kahlua 10
Cognac (VSOP) 13
MARTINIS (2 oz.) 12
The Classic, Cosmopolitan & Appletini
Premium Martinis (2 oz.) 15
Belvedere and Grey Goose Vodka
Hendrick’s and Tanqueray 10 Gin
or have our mixologist create a special martini to suit your theme
VINTAGE COCKTAILS
Manhattan, Sidecar, Moscow Mule, Gimlet, Mint Julep 13
or have our mixologist create a special cocktail to suit your theme
Bar service
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 29
ADD-ONS
Sangria 180/gallon
Brandy, fruit medley and choice of red, white or rose wine
1 gallon ~ 30 glasses
Champagne Punch 180 /gallon
Sparkling wine, brandy, lemon and house made raspberry simple syrup
1 gallon ~ 30 glasses
Chilled Fruit Punch (non-alcoholic) 130 /gallon
1 gallon ~ 30 glasses
Bar Snacks
Tortilla Chips, Salsa 18/bowl (Serves 6) Potato Chips, Sour Cream and Chive Dip 18/bowl (Serves 6) Spiced Beer Nuts 32/bowl (Serves 6)
Bar Service Includes the Following Amenities:
Soft Drinks for Mix, Orange, Pineapple, Cranberry, Tomato and Clamato Juice
Fresh Fruit Garnishes, Marinated Beans, Cherries, Olives
Cocktail Picks, Napkins and Swizzle Sticks, Ice and Glassware
A Bartender For Every 75 Guests For a Host Bar
A Bartender For Every 100 Guests For a Cash Bar
Should liquor consumption fall below $450 (not including service and tax charges), a bartender fee of $150 per bartender will apply.
A Cashier is required for every 100 guests for a cash bar 30/hour
4-hour minimum
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 30
Sq. Ft. Size Reception Dining Theatre Classroom U-Shape Boardroom
Spanish Ballroom 2,673 64'9 x 41'2 350 200 350 165 - -
Ballroom Promenade 3,850 - 450 150 - - - -
Lancaster Room 786 42' x 18’7 70 50 60 40 20 30
Lancaster 1 392 21' x 18'7" 35 30 35 20 15 16
Lancaster 2 357 19'10 x 18'7 35 30 35 20 15 16
Tudor Room 704 44' x 16' 65 40 50 30 18 30
Tudor Room 1 364 22'8 x 16' 35 20 35 20 12 14
Tudor Room 2 336 21' x 16' 35 20 35 20 12 14
Boardroom 607 34'11 x 17'8 - - - - - 15
Bowden Room 1,227 31' x 39'6' 100 80 100 60 35 30
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 31
Menus – though we have extensive menu options, the chef welcomes the opportunity to customize any menu or prepare items to your
personal taste.
Entrée choices – up to two entrée choices plus a vegetarian option may be selected for plated events. If the entrée counts are provided a
minimum of 5-business days prior to the dinner (pre-selected) along with place cards indicating meal preference, the highest menu price will
apply. If the entrées are selected tableside, a $15 per person surcharge will apply to the highest menu price. A minimum of four courses is
required for tableside service.
Seating – typically we set our private event rooms with 66” round tables of eight or ten. It allows for a more comfortable seating
arrangement for your guests.
Linen – Rosewood Hotel Georgia offers floor-length linens in Rivolta Carmignani as a standard. We are happy to assist in coordinating
customized rental linens should you prefer.
Décor – our catering team can assist you in planning floral, specialty linens, entertainment and lighting needs.
Audio-visual and lighting – Audio Visual services are provided by the Hotel’s in-house supplier, PSAV. Your Catering & Conference Services
contact can assist in facilitating these arrangements. A complimentary podium and microphone (if required) is included at no charge, however
rental fees apply for all additional services. Outside AV Suppliers are subject to an ‘AV Concierge Fee’ as determined by PSAV. All outside
suppliers must contact hotel security to be issued visitor clearance.
Videoconferencing - our Boardroom, located at the top of the grand staircase offers complete state of the art video conferencing technology.
It boasts two 52” high definition monitors, ceiling mounted high resolution LCD projector, a video camera and a document camera. With 607
square foot of space, this room also has its own private lounge area for after meeting receptions.
Please ask your catering manager for rates.
Telephone – meeting room telephones are available at no charge for in-house calls. Registration desk telephones are offered on a
complimentary basis for in-house calls. Dedicated direct dial lines (DID) are available on request at $150. Current hotel rates apply to long
distance and local calls.
High speed internet - high speed internet service is available at $15.00 per user for wireless or wired access up to a maximum of 20 users.
Please consult your catering manager for more than 20 users. An installation charge of $120.00 applies for wired access.
Power – all rooms offer up to 15 amp power on a complimentary basis. Additional power, up to 60 amps, is available for $200 per day. Please
ask your Catering & Conference Services Manager for rates if more than 60 amps of power is required.
Payment and guaranteed attendance – a non-refundable deposit is required to confirm any event space. Remaining charges are due per
schedule in contract, with final balance due 14 days prior to the event, unless billing arrangements have been made.
The FINAL guaranteed number is due no later than 12:00pm, two (2) business days prior to the event, however Pre-selected entrée counts are
due FIVE (5) business days prior to the event. Billing is based on the final number submitted, or the actual attendance, whichever is greater.
The hotel will add a $150 labour charge to plated or buffet functions with less than 20 guests.
Parking – the hotel offers valet parking that may be charged back to the master account on request. Please discuss with the catering
manager.
Labour charge – the hotel will add a $150 labour charge to plated or buffet functions with less than 20 guests. This charge does not apply to coffee breaks. Bartenders are charged at $150 per bartender. Chef and Carver charges are $150 per Chef, based on 75 guests. Hosted coat check attendants at $30 per hour (four hour minimum). Cashiers at $30 per hour (four hour minimum). All functions held on statutory holidays will be subject to labour charge of $35.00 per hour per staff. Minimum of 4 hours per staff.
General information
All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST. Page 32
Contractor compliance – damages to the hotel by the group or appointed contractors hired by the group will be the group’s sole
responsibility. Any contracted company working at the hotel is required to carry and maintain worker’s compensation insurance in statutory
amounts; comprehensive general public liability insurance covering automobile, personal injury and property damage with single limits of not
less than $1,000,000 per person per occurrence. Evidence of such insurance shall be provided to the hotel on hotel’s request.
Access to the hotel – access to the hotel by all contractors, vendors, musicians, exhibitors and decor companies is permitted only through the
designated load-in/load-out areas, as determined by the hotel, during the course of normal business hours. Any access to the hotel after
normal business hours requires hotel approval in writing. Access to the hotel can be coordinated by your catering and conference services
contact. All contractors, vendors, musicians, exhibitors and decor companies upon the arrival at the designated load-in area, must first
contact hotel security to be issued “visitor clearance”.
Security – if required, at the sole judgment of the hotel, in order to maintain adequate security measures in light of the size and nature of the
event, the hotel shall provide, at the group’s expense, security personnel for the event supplied by a reputable licensed guard or security
agency doing business in the city in which the hotel is located.
Signs, banners and displays - signs and banners are not allowed in the hotel’s lobby or public areas. In regard to the group’s meeting space, all
signs must be professionally printed. Nothing shall be posted, nailed, screwed or otherwise attached to walls, floors, or other parts of the
building or furniture. If group desires to hang or adhere posters, banners, flip chart paper or other material in meeting rooms or public space,
the hotel must be notified of this request in advance. Any damage to the hotel as a result of not having prior approval will be billed to group.
The hotel assumes no responsibility whatsoever for displays and/or decorations etc. Brought in to the hotel by any third party including the
group.
Hospitality /registration desks - please note the following guidelines apply for registration and hospitality desks in public areas: professional
signage only (maximum of one sign). No handwritten signage, posters or displays. Area to be kept neat and tidy, along with all boxes stored
underneath desk. No food to be consumed at this desk.
General information