Banquet & Catering Menu 2018

Our plated dinner is based on three courses. Entrée served with seasonal vegetables, your choice of soup or salad and a dessert. Add an additional appetizer for $8. Dinners include a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 25 people. MAIN COURSE SMOKED PAPRIKA CHICKEN SUPREME / 50 ° Roasted fingerling potatoes, thyme scented jus ASIAGO AND SPINACH CHICKEN SUPREME / 50 ° Polenta and pan jus NOVA SCOTIA SALMON FILET / 54 ° Red skin roasted potato, raspberry chipotle sauce MOROCCAN ARCTIC CHAR / 54 ° Raisins couscous, green olive, tomato and lemon relish ROASTED BEEF TENDERLOIN / 60 ° Truffle whipped potato, balsamic demi-glace GRILLED STRIPLOIN / 57 ° Fingerling potatoes, blackberry and fig pesto sauce TENDER BONELESS BISON SHORT RIBS / 57 ° Buttery mashed potatoes, Saskatchewan berry jus CHICKEN AND SALMON DUO / 58 ° Creamy risotto, Café au Lait sauce VEGETARIAN TRICOLOURED TORTELLINI / 45 ° Pesto rosé sauce, young vegetables SPINACH AND FETA STRUDEL / 45 ° Tomato coulis SALAD ° Tangled field greens with sherry shallot dressing ° Classic Caesar Salad with shaved parmesan and herbed croutons ° Poached beet, arugula, goat cheese, candied walnut and balsamic ° Heirloom tomato, cucumber, red onions and blue cheese crumble with lemon vinaigrette SOUP ° Maple Butternut Squash ° Forest Mushroom Bisque ° Curried Sweet Potato and Coconut ° Tomato and fennel DESSERT ° Decadent Chocolate Truffle Mini Cake ° Raspberry and Lime Terrine ° Red Velvet Mini Cake ° Cheese Cake, seasonal variety 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 17 PLATED dinner