Banquet & Catering Menu 2018

THE ROYAL INDIAN / 48 ° Mulligatawny Soup ° Spinach salad with fried shallots, honey yogurt dressing ° Spicy and sour chickpea and bean salad with tomato and cilantro ° Kachumber salad, raita, papad and pickles ° Chicken Biryani ° Hyderabadi Beef or Mutton Korma ° Amritsari Fish ° Palak Paneer ° Aloo, Gobi Masala, potato and cauliflower curry ° Dal Makhani ° Jeera Pulao and naan ° Gulab Jamun ° Mango Mousse Cake ° Fresh fruit salad ° Masala Chai UNDER THE OLIVE TREE / 60 ° European Charcutiere board and a variety of marinated olives ° First pressed olive oil and aged balsamic ° Mezze: Tabbouleh, Hummus, Tzatziki, assorted flatbread and pita ° Greek Salad ° Mesclun with choice of dressing ° Falafel ° Plancha seared chicken, eggplant caponata ° Seasonal fish with fennel artichoke ragout ° Spinach and cheese tortellini, sundried tomato and arugula ° Seasonal Mediterranean vegetables ° Roasted fingerling potatoes ° Baklava, Tiramisu, assorted French pastry ° Exotic fruit platter FROM THE FAR EAST / 60 ° Shiitake Mushroom and Tofu Soup ° Orchard Green and Arugula Salad with radish, carrot, bamboo shoots and Asian inspired dressing ° Shanghai Noodle Salad with green onion ° Thai Mussel Salad ° Teriyaki beef stir fry ° General Tao's Chicken ° Vegetable Fried Rice ° Stir Fry Vegetables ° Mango Charlotte Cake ° Chocolate and Matcha Tea Cheese Cake ° Seasonal fresh fruit salad ° Asian Fortune Cookies Add Seafood Wok-erie Station / 8 ° Shrimp, bay scallop and seasonal fish ° Bok choy, peppers, onion, honey mushroom, broccoli, red cabbage, green beans ° Black bean sauce, roasted chili sauce and Thai green curry 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 15