Banquet & Catering Menu 2018

Ho l i d a y I n n To r o n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n Ro a d , To r o n t o , On t a r i o M9W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5 13 RECEPT I ON ENHANCEMENTS PASTA INTERACTIVE STATION / 12 ° Pasta prepared and served fresh, chef's choice pasta ° Sauce: Tomato and basil, roasted garlic cream sauce ° Accompaniments: Bay scallops, baby shrimp, green and red pepper, mushroom and red onion, spinach PEPPERED STRIPLOIN OR PRIME RIB CARVING STATION / 16 ° Served with trio of mustard, horseradish, mini buns and natural jus SEAFOOD BAR STATION / 18 ° Freshly shucked oysters ° Steamed PEI mussels with white wine and tomato ° Cold marinated tiger shrimp with classic cocktail sauce POUTINE BAR / 12 ° House style fries, cheese curd, jus ° Caramelized onion, tomato, bacon, grilled chicken, green onion, fresh jalapeño SWEET RUSH / 12 ° Mini cheesecake ° French pastry ° Fresh fruit platter REFRESH, FROM THE FIELD / 32 ° Organic crudités bar with assorted condiments ° Crisp pita, multi grain baguette, hummus, yogurt and feta dip ° Organic cucumber mint and yogurt sip ° Marinated European cheese with black olive, green onion and pickled red peppers ° Quinoa salad, toasted almonds and green onion ° Vietnamese summer roll ° Garbanzo bean cakes with chipotle aioli ° Indian style potato cakes ° Sea salt edamame URBAN SPOON / 36 ° Artisan cheese board with condiments - Fresh grapes, assorted spiced nuts and fresh sliced baguette ° Artisan Charcuterie board - House made pickled vegetables, fig chutney and herb flat bread with Ontario, artisan mustard, ° Mini chicken pot pie ° Spinach and cheese Spanakopita ° Assorted seafood sushi and Peking duck wraps STREET FOOD / 36 ° Quebec poutine with cheese curd, red wine jus ° Vegetarian empanada with chimichurri sauce ° Beer battered fish and chips ° Mini beef sliders with jalapeño ketchup ° Spicy boneless buffalo wings ° Crudités with heirloom carrot and celery sticks with house dip ° Salsa, guacamole, shredded cheese, sour cream and nacho chips INDULGENCE ON THE LIGHTER SIDE / 38 (Max of 80) ° Nothing but individual power salad - Seared Ahi tuna, frisee Togarshi mayo - Smoked Muscovy duck, orange Cointreau and grainy mustard - Baby kale with Wheat berry and anti-oxidant nuts, seed and berries - Watermelon, baby greens and goat cheese ° Chicken satay and Beef Kalbi Kebab ° Wild mushroom Tourtiere ° Heirloom and organic Vegetable crudités bar, Hummus and pita ° Fresh fruit brochette Served for a minimum of 25 people. COCKTA I L reception