Fundraisers, Galas & Socials
Contact Sales for Inquiries.
- Banquet Services
- Banquet Room Rental
- Host Bar Option One
- Host and Cash Bar Options
- Banquet Room Rental
- Host Bar Option One
- Host and Cash Bar Options
- Hors D'oeuvres Offerings
- Reception Offerings
- Reception Stations
- Dinner Plated - Soups & Salads
- Dinner Plated - Main Entrée
- Dinner Plated - Additional Offerings
- Dinner Plated - Desserts
- Family Service
- Sweet Reception
- Late Night Offerings
- Download Our Full Fundraisers, Galas & Socials Menu
Deposit, Payment Policy and Guarantees
A Series of depsoits are required to hold any space. The first deposit of $1695 plus HST is due at the time of booking. A second deposit of $2500 plus HST is required 9 month's prior to the event date. To ensure the availability of menu items, final menu selections and guest guarantees are required 14 days prior to the event.
Payment is due in full 7 days prior to the event and is based on the established guarantee. For host bars, the cost will be based on an estimated consumption.
Ballroom Rental
Room rental fee includes all china, silver and glassware, tables, chairs, dance floor, risers, podium, microphone and easels. We provide standard white, ivory or black linen tablecloths and linen napkins in a variety of colours. White or black skirting for head tables, cake and gift tables. White or black skirting for head tables, cake and gift tables. Complimentry Coat check is available as weather permits begining October through April based on 100 guests in attendance.
Ballroom Rental Rate
The rental rate is based on a sliding scale contingent upon the actual number of guests guaranteed. There is a minimum guest count required for events, as set out below. The rental rate currently in effect as set out in Schedule A attached to this Agreement. Final rental rate will be determined by the final guest count.Empty Seat Charge
A fee of $16.95 per open seat will be charged based on not attaining the minimum capacity per room.
Rental minimum capacities are as follows:
(i) Saturday minimum guests: Skyline: 400, Skyline B: 250, Skyline A: 150, International: 100
Ceremonies
All Ceremonies will incur a setup fee of $495.00 for setup and teardown. Rehearsals can be accommodated based on availability and must be booked in advance. For Outdoor Terrace ceremonies we have speakers, and a wireless microphone available for a $175.00 rental fee.
Bartender
We offer one Bartender per 100-125 guests in attendance. Should you require an additional bartender, a labour fee of $30.00 per hour will apply with a minimum 3 hour charge.
Special Menu Options
We proudly cater to all guests with dietary and or allergy restrictions. We also have options and pricing available for guests under 10 years of age.
Outside Food
We are a full service catering facility and do not allow outside food or food vendors. If you have a special request please speak with a Client Service Representative.
Pastry Table and Cake Cutting
As an enhancement to dessert service, you may bring in homemade plattered and labeled pastries to be served buffet style. We will provide cutlery, china, paper napkins and service utensils for the buffet at a cost of $1.50 per guest. The client is responsible to platter and label all pastries and provide takeout containers for the pastry table. We are pleased to provide the service of cutting your cake at a cost of $1.50 per slice. This includes china cutlery, and paper napkins. We are not responsible for platters and other itemsleft behind after an event.
Group and Private Menu Tasting
Throughout the year we offer a group event; for a fee which provides an opportunity to taste a variety of food dishes we offer. Private tastings can also be arranged and are subject to additional fees based on menu requests. Please speak with a Client Service Representative for details about our menu tasting options.
Insurance
Functions with alcohol require liability insurance in the amount of $2 Million Dollars naming St Clair College as the additional insured. The insurance slip is required 7 days prior to the event.
Hours
The facility hours of operation are Monday to Friday 7am-1am, Saturday 9am-1am and Sunday 9am-5pm. Security fees are applicable for additional hours outside of the regular hours of operation.
Vendor Insurance
All vendors hired by the client or its subcontractors must provide a certificate liability insurance with at least $2 Million Dollars naming St. Clair College as the additional insured. The insurance slip must be be provided 7 days prior to the function.
Vendor Set up and Teardown
Requests for any vendors to be in the building outside of regular hours will incur a $35.00/hour fee.
Bands and DJ's
All bands are requested to start no earlier than 9pm as to not disrupt other events at the College. All bands and DJ's requiring the freight elevator must be set up prior to 11am on the day of the event.
Socan Fees and Re Sound
Functions involving musical entertainment will be charged a mandatory flat fee payable to SOCAN and Re-Sound. Both organizations have established a fee system for all events providing copyrighted music. Charges are based on the maximum occupancy of a rented room and not the number of guests in attendance. Fees range from $31.31 to $266.21 and are subject to change.
Video Presentation
Skyline Room A and B are equipped with a ceiling mounted projector and screen that can be rented for video presentations at rates starting at $175.00.
Lobby Furniture
The common area furniture may be arranged to accommodate any additional space needs that are required but cannot be removed from the area it is in.
Decorations
Affixing to any walls ceilings funiture or fixtures with tape/fasteners/hooks of any kind is prohibited. All pipe and drape placed in the room and found to be covering any exit or fire apperatus must be clearly labled with the appropriate signage (exit signs must be illuminated). Latex balloons/gloves are not permitted in the college. Should you wish to have balloons at your event they must be made of materials that do not contain latex.
Gratuities
We do not automatically add gratuities. If you wish to thank your servers with a gratuity, you may include it with your final payment or present it directly to the Banquet Supervisor on duty.
Ballroom Rental
Discounted room rental is offered on Friday. Restrictions apply.
Alumni Skyline Room AB Combined
Second Floor
| Event Capacity |
|---|
| 700 Seated with Head Table & Dance Floor |
| 900 Seated without Dance Floor |
| 1150 Cocktail Reception |
| 400 Saturday Room Minimum |
| Guests | Rental Cost |
|---|---|
| 600-Above | $1,895.00 |
| 550-599 | $2,095.00 |
| 500-549 | $2,295.00 |
| 450-499 | $2,395.00 |
| 400-449 | $2,495.00 |
| 350-399 | $2,795.00 |
| 300-349 | $2,995.00 |
Alumni Skyline Ballroom A
| Event Capacity |
|---|
| 230 Seated with Head Table & Dance Floor |
| 350 Seated without Dance Floor |
| 500 Cocktail Reception |
| 150 Saturday Room Minimum |
| Guests | Rental Cost |
|---|---|
| 300-Above | $1,095.00 |
| 275-299 | $1,195.00 |
| 250-274 | $1,295.00 |
| 225-249 | $1,395.00 |
| 200-224 | $1,495.00 |
| 175-199 | $1,595.00 |
| 150-174 | $1,695.00 |
| 125-149 | $1,895.00 |
| 100-124 | $2,195.00 |
Alumni "Skyline" Ballroom B
| Event Capacity |
|---|
| 320 Seated with Head Table & Dance Floor |
| 490 Seated without Dance Floor |
| 650 Cocktail Reception |
| 250 Saturday Room Minimum |
| Guests | Rental Cost |
|---|---|
| 459-Above | $1,095.00 |
| 400-449 | $1,195.00 |
| 350-399 | $1,295.00 |
| 325-349 | $1,395.00 |
| 300-324 | $1,495.00 |
| 275-299 | $1,595.00 |
| 250-274 | $1,695.00 |
| 225-249 | $1,895.00 |
| 200-224 | $1,995.00 |
| 175-199 | $2,095.00 |
| 150-174 | $2,295.00 |
International Ballroom ABCD and Viewpoint Terrace
Fourth Floor
Available Saturday Only
| Event Capacity |
|---|
| 170 Seated with Dance Floor |
| 250 Seated without Dance Floor |
| 320 Cocktail Reception |
| 100 Saturday Room Minimum |
| Guests | Rental Cost |
|---|---|
| 320 | $1,295.00 |
Other Rooms
| Room | Guests | Rental Cost |
|---|---|---|
| Dieppe Room AB | 150-300 | $995.00 |
| Dieppe A | 50-140 | $495.00 |
| Dieppe B | 50-160 | $495.00 |
| Toldo Lounge | 80 | $495.00 |
| Port of Windsor | 40 | $495.00 |
Host Bar Option One - Liquor and Beer
St. Clair College Centre for the Arts supplies all liquor, wine and beer.
Host Open Bar
A host open bar is offered at $12.95 per person and includes all service requirements associated with the bar, including bar staff, bar mixes, pop, juices, condiments and glassware.
Your Client Service Representative can assist you with pricing based on your bar selections.
Standard Alcohol - $2.75 per 1 oz. Drink
- Wisers Whiskey
- Polar Ice Vodka
- Ballantines Scotch
- Lambs White Rum
- Lambs Spiced Rum
- Beefeater Gin
- Kahlua
- Bailey's Irish Cream
- McGuinness Peach Liqueur
- Sambucca
- McGuinness Cherry Whiskey
- Amaretto
Domestic Beer - $2.95 each
- Molson Canadian
- Coors Light
- Sleeman Original
- Sleeman Honey Brown
Imported Beer - $3.50 each
- Heineken
- Corona
Cider - $4.50 each
- Thornbury Premium Apple Cider
Nespresso Specialty Coffee Enhancement
- Espresso - $2.75
- Cappuccino - $3.95
Alternative Beer and Alcohol including non alcoholic can be added to your event by speaking with your Client Service Representative.
Host Bar Option One - Wine Selection
St. Clair College Centre for the Arts supplies all liquor, wine and beer.
Bar House Wine Offering is the Pelee Island Chardonnay and Merlot.
| White Wine | Cost |
|---|---|
| Pelee Island Winery, Chardonnay VQA, Ontario | $20.95 |
| Pelee Island Winery, Sauvignon Blanc VQA, Ontario | $20.95 |
| Pelee Island Winery, Pinot Grigio VQA, Ontario | $21.95 |
| Jacbos Creek, Chardonnay, Australia | $23.95 |
| Red Wine | Cost |
|---|---|
| Pelee Island Winery, Merlot VQA, Ontario | $21.95 |
| Pelee Island Winery, Cabernet Suavignon VQA, Ontario | $22.95 |
| Pelee Island Winery, Pinot Noir VQA, Ontario | $22.95 |
| Jacobs Creek Shiraz, Australia | $25.95 |
| Sparkling | Cost |
|---|---|
| Pelee Island Winery, Lola Secco Sparkling VQA, Ontario | $20.95 |
| Pelee Island Winery, Lola Rose Sparkling VQA, Ontario | $20.95 |
All Special Ordered Sparkling & Still Wines Will be Charged the Retail Cost Plus a Handling fee of $12.00 per bottle.
Some restrictions may apply.
Host and Cash Bar Options
Bar pricing for host and cash option includes tax.
| Standard Bar Liqueur | Each |
|---|---|
| Wisers Special Whiskey | $6.75 |
| Polar Ice Vodka | $6.75 |
| Ballantines Scotch | $6.75 |
| Beefeater Gin | $6.75 |
| Lambs White and Spiced Rum | $6.75 |
| Liqueur | Each |
|---|---|
| Kahlua | $6.75 |
| Baileys Irish Cream | $6.75 |
| Peach Liqueur | $6.75 |
| Sambucca | $6.75 |
| Cherry Whiskey | $6.75 |
| Amaretto | $6.75 |
Beer Offerings
| Standard Beer Offerings | Each |
|---|---|
| Molson Canadian | $6.75 |
| Coors Light | $6.75 |
| Sleeman Original, Clear and Honey Brown | $6.75 |
| Imported Beer Offerings | Each |
|---|---|
| Heineken | $7.25 |
| Corona | $7.25 |
| Sapporo | $7.25 |
Wine Offerings
| Wine | Glass | Bottle |
|---|---|---|
| Pelee Island Merlot | $6.75 | $34.00 |
| Pelee Island Chardonnay | $6.75 | $34.00 |
| Pelee Island Secco Sparkling VQA | N/A | $34.00 |
Non-Alcoholic Beverages
| Beverage | Each |
|---|---|
| Pitcher of Fountain Pop | $14.00 |
| Individual Fountain Pop | $2.75 |
| Bottled Water | $2.50 |
| Juice | $3.00 |
| Non Alcoholic Beer | $4.00 |
If cash or host bar sales do not exceed $500.00, a labour charge of $300.00 will be added.
Hors d'oeuvres Offerings
Minimum of 4 dozen per selection
Cold Selections
Bocconcini and Tomato Bruschetta (V)
Parmesan Rosemary Short Breads with Oven Roasted Tomatoes (V)
Grilled Mediterranean Bruschetta with Balsamic Drizzle (VG)
House Smoked Salmon with Avocado Yogurt Puree on Toast Points
Cucumber Rounds with Smoked Salmon Mousse & Capers (GF)
Garlic Poached Shrimp with Avocado on a Salted Corn Crisp (GF)
Prosciutto Arugula Bruschetta with Mascarpone & Honey
Caprese Brochette (V, VG)
Beef Carpaccio with Arugula Aioli and Red Onion Marmalade
Double Smoked Bacon and Mushroom Ragout on Savoury Short Bread
Mini Pita Bites with Pulled Pork and Sweet Carrot Slaw
Hot Selections
Saffron Arancini served with a Roasted Tomato Sauce (V)
Cantonese Style Vegetable Spring Rolls with a Sweet Chili Sauce (VG)
Cauliflower Fritters with Roasted Onion and Tomato Aioli (V)
Beef Kafta with Lebanese Garlic Sauce (GF)
Asian Baked Chicken Lollipops glazed with Orange Szechuan Sauce
Mini Shepherds Pie
Mini Crab and Halibut Cakes with Citrus Aioli
Baked Brie in Pastry Cups with Spicy Red Pepper Jelly (V)
Chicken Yakitori
Vegetable Samosas with Cucumber Raita (V)
Cajun Chicken Fritters with Creole Dip
Baked Mac & Cheese Crisp
Wild Mushroom Tart with Pecorino Cheese (V)
Honey and Chili Lime Chicken Satays (GF)
Beef Brochette with Teriyaki Glaze
Shrimp Tempura with Sweet Chili Sauce
Pan Seared Sea Scallops with Citrus Beurre Blanc and Onion Crisps
Yorkshire Bites
Pulled Chicken Enchilada Cup
Reception Offerings
Reception Items and Platters
Platters serve 25ppl
Cheese Display
An Arrangement of Imported and Domestic Cheeses with Specialty Crackers
Display of Fresh Fruits
Fresh Cut Seasonal Fruit with Berries
Middle Eastern Dip Platter
In House prepared Hummus, Baba Ganoush and Tabbouleh served with Toasted Pita Chips
St Clair Dip Trio Platter
In House prepared Roasted Red Pepper Hummus, Artichoke Spinach Dip and Roasted Corn Tomato Salsa. Served with Baked Pita Chips
Tapenade Platter
A Trio of In-House prepared Olive Tapenades served with an assortment of Artisan Bread. Roasted Tomato Basil, Roasted Garlic with Artichoke and Black Olive Tapenade Spreads
Fresh Crudité and Dip
Assortment of Fresh Cut Vegetables and House Ranch Dip
Charcuterie and Cheese Board
Display of Smoked and Cured Meats and Cheeses Served with Jams and Spreads. Hard Salami, Smoked Ham, Dry-Cured Chorizo, Genoa Salami, Capicola, Mortadella, Summer Sausage with Mustards and Honey. Creamy Brie, Smoked Gouda and Romano Cheeses with Candied Almonds, Pecans, Fig and Cranberry Jams Assorted Bread Sticks and Artisan Stone Crackers
Italian Cheese and Artisan Bread Platter
A Beautifully Displayed Variety of Italian Cheese and Bread Board. Mini Bocconcini, Provolone, Pecorino, Gorgonzola, Fontina and Parmigiano Reggiano with Grissini and Bread Sticks, Sliced Ciabatta, and baked Rosemary and Black Olive Focaccia. Dips to include Fresh Basil, Roasted Garlic and Sundried Tomato Olive Oils
Chilled Colossal Shrimp
Poached Shrimp 16/20 or 21/25 with Zesty Cocktail Sauce and Lemon Wedges
The Orient Sushi Platter
Japanese Nigiri, Maki and Uramaki Rolls served with Spicy Mayo, Wasabi and Ginger. Four dozen with a selection of Golden Dragon, Vegetable, Shrimp Tempura, Tiger, California and Philadelphia
Reception Stations
Minimum 50 ppl
Indian Station
Samosa Chaat & Pani Puri Station Crispy Samosas and Pani Puri served with Chaat Masala, Fresh Cilantro, Tomatoes, Onions, Potatoes and steamed Chickpeas. Served with a Chutney and Yogurt.
Mashed Potato Martinis
Garlic Whipped Potatoes and Red Skin Smashed Potatoes with Caramelized Carrots and Leeks. Topping include Sour Cream, Onion Frites, Cheddar Cheese, Blue Cheese and Chives. Served with Chicken and Beef Jus.
Mexican Station
Traditionally seasoned Ground Beef, Soft Flour Tortillas, Hand Cut Corn Chips, Shredded Cheese, Lettuce, Tomatoes, Onions, Salsa, Sour Cream and Guacamole.
Asian Station
Singapore Noodles, Shrimp Pad Thai, Mushroom Fried Rice with Barbeque Pork and Vegetable Spring Rolls.
Middle East Station
Specialty array of Shish Kabob, Chicken Kabob, Shish Kafta, Beef and Chicken Gyros, Grape Leaves, Falafel.
Live Action Stations
Pasta Station
Choice of Penne or Farfalle Noodles.
Choice of Sauces include Olive Oil and Garlic, Tomato Blush, Tomato Basil and Alfredo.
Garnishes - Parmesan Cheese, Chilies, Caramelized Onions, Sweet Peppers, Spinach, Sautéed Mushrooms, Chicken Breast and Sausage.
Risotto
Italian Rice simmered in Chicken or Vegetarian Stock, sautéed to order with your choice of Chicken Breast, Sausage, Sweet Peppers, Caramelized Onions, Parmesan Cheese and finished with Whole Butter
Rissoto Station Enhancment with Shrimp
Carving Stations
All Carving Stations include Artisan Rolls, Sauces and Condiments
Ponderosa Hip of AAA Canadian Beef
Minimum 180 people
Slow Roasted Whole Prime Rib
Minimum 50 people
Mustard Crusted Lamb Roast with Lamb Jus
Minimum 25 people
Cranberry Apple Stuffed Pork Loin with Dijonaise Sauce
Minimum 25 people
Dinner Plated
Includes Rolls and a Trio of Flavoured Butters, Soup, Salad, Main Course, Dessert, Coffee and Tea Service
Please choose one of the following options per course:
Soups
Italian Wedding Soup
Slow simmered Mini Meatballs in a Chicken Broth garnished with Acini di Pepe and Herbs
Potato Cheddar
Pureed Yukon Gold Potatoes with Aged White Cheddar in a Chicken Broth garnished with a Cheddar Crostini
Chicken and Potato Dumpling
Hand-made Herbed Potato Dumpling served in a Light Chicken Broth and garnished with Fresh Thyme
Three Onion Bisque
Oven Roasted Leeks, Spanish Onion, Chicken Stock and lightly finished with Cream.
Wild Mushroom and Artichoke Bisque
Oven Roasted Wild Mushrooms and Artichoke Hearts simmered in a Chicken Broth, pureed, and finished with Truffle Oil
Soup Enhancement
Add $1.95 for Enhanced Soup Offerings
Shrimp and Lobster Bisque
A savoury Lobster Stock enriched with Heavy Cream garnished with Lobster and Shrimp
Lemon Chicken with Spinach and Orzo
Succulent Chicken pieces in a Lemon Chicken Broth garnished with Orzo and Spinach
Butternut Squash and Pumpkin Seed Pesto
Puree of Honey Roasted Butternut Squash, Chicken Broth and Double Cream garnished with a Pumpkin Seed Pesto
Roasted Corn Chowder
Oven Roasted Sweet Corn, Chicken Broth & Double Cream served with a Herb Biscuit.
Roasted Red Pepper
Fire Roasted Red Peppers simmered in a Chicken Stock finished with Fresh Cream and Herbs
Duo Soups (Two Soups Split in One Bowl)
Maple Scented Butternut Squash, Roasted Cauliflower, Chicken Broth & Double Cream
Roasted Purple Beet and Carrot Ginger, Chicken Broth & Double Cream
Salads
Please choose one of the following options per course:
Field Greens
Cucumber Wrapped Spring Greens with Grape Tomatoes and Radish Julienne served with a Balsamic Reduction
Tuscan Kale Salad
Rainbow Kale, Arugula with Julienne Carrot, Shaved Radish and Toasted Sunflowers.
Served with a Lemon Poppyseed Vinaigrette
Signature Caesar
Hearts of Romaine Lettuce Wedge with hand-cut Herbed Croutons, Pancetta, Parmesan Crisp and drizzled with our Classic Caesar dressing
Spinach and Strawberry Salad
Baby Spinach, Sugared Almonds, Fresh Strawberries, Julienne Sweet Red Pepper and Shaved Red Onion. Served with our Homemade Strawberry Vinaigrette
Panzanella Salad
Sweet Butternut Squash, Herb Croutons, Cucumbers, Bell Peppers and Bramuda Onion tossed with our House Balsamic Dressing served on a Bed of Spicy Arugula
Salad Enhancement
Add $1.95 for Enhanced Salad Offerings
Sunburst Salad
Soaked Dried Cranberries Tossed with Mesclun Mixed Greens, Sliced Roasted Almonds and Crumbled Goat Cheese Served with a Raspberry Vinaigrette
Pear and Goat Cheese Salad
Spring Greens, Red Wine Poached Bosc Pears, Crumbled Goat Cheese and Candied Walnuts.
Served with a Red Wine Vinaigrette
Harvest Salad
Baby Spinach and Boston Bib garnished with Candied Almonds, Dehydrated Butternut Squash & Granny Smith Apple, tossed in a Riesling Vinaigrette
Main Course
Please choose one of the following options:
Chicken Princess
Frenched Chicken Breast stuffed with Asparagus, Sundried Tomato, Gruyere Cheese and Prosciutto. Accompanied with Potato Dauphinoise, Broccolini with a Herb Velouté
Mediterranean Chicken
Chicken Supreme stuffed with Sundried Tomatoes, Artichokes, Roasted Red Peppers, Olives and Feta Cheese. Accompanied with Pesto Potato Duchess and Broccolini, served with Tomato Demi
Chicken Provençal
Frenched Chicken Breast Encrusted with Herbs de Provence and accompanied with Whipped Garlic Potatoes, Roasted Mediterranean Vegetables with Roasted Fig Jus
Spinach and Artichoke Chicken Supreme
Chicken Supreme Stuffed with Baby Spinach, Artichoke and Herbed Cream Cheese Accompanied with Sweet Potato Duchess, Yellow and Green Bean Almondine with a Dijon Veloute
Caprese Chicken Supreme
Chicken Supreme stuffed with Vine Ripe Tomatoes Fresh Basil and Buffalo Mozzarella Accompanied with Herbed Risotto and Heirloom Carrot Medley & Tomato Veloute
Chicken Breast Wellington
Pan Seared Chicken Breast with Spinach, wrapped in a Puff Pastry and baked golden brown. Accompanied by Mini Herbed Potatoes, Ratatouille and Herb Velouté
Citrus Glazed Salmon
Citrus Glazed Atlantic Salmon topped with Tomato, Corn and Avocado Relish. Accompanied with a Rice Cake and Ratatouille stuffed Eggplant Boat
Cajun Salmon
Cajun Crusted Oven Roasted Atlantic Salmon with a Tropical Fruit Salsa. Accompanied with Lemon and Oregano Baby White Skin Potatoes, Ginger Sesame Bok Choy and Carrots
Shanghai Salmon
Teriyaki Glazed Atlantic Salmon with an Asian Mix of Vegetables Accompanied with Jasmine Rice Pilaf Tower and Steamed Baby Bok Choy Citrus Sauce
Braised Short Ribs
Classic Boneless Braised Short Ribs with Garlic Whipped Potato and French Beans. Served with a Red Wine Jus
Pepper Crusted Steak
Grilled Sirloin Steak Served with Buttered Asparagus, Loaded Stuffed Potato and Mushroom Jus
Manhattan Beef Striploin
Pan Seared Manhattan cut Beef Striploin Served with Buttered Asparagus, Loaded Stuffed Potato and Mushroom Jus
Lamb Chops
Seared Four Bone Mustard crusted Lamb Chops. Served with Smashed Red Skin Potatoes, Roasted Garlic Asparagus, and Lamb Jus.
Veal Roulade
Slow Roasted Veal Striploin stuffed with Spinach and Cream Served with a Caramelized Onion Potato Duchess, Candied Root Vegetable and Green Peppercorn Demi Glace
Additional Offerings as a Plate Combination
Chicken Roulade (4oz)
Jumbo Citrus Broiled Shrimp (3)
Lemon and Herb Basted Lobster Tail
Beef Tenderloin Medallion (4 oz.)
Additional Offerings Family Style Service (per person)
Veal Florentine
Oven Roasted Sliced Beef Striploin
Herb Roasted Beef Tenderloin
Additional Offerings
Additional Offerings to your Plated Meal
Manicotti
Fresh Egg Pasta filled with Ricotta Cheese and Sautéed Spinach with our own Roma Tomato Blush Sauce
Plated Pasta
Penne or Farfalle Pasta in your choice of Tomato Basil, Mushroom Alfredo or Tomato Blush Sauce.
Gnocchi a la Romano
Hand Rolled Potato and Cheese Gnocchi served with your choice of a Tomato Basil, Mushroom Alfredo or Tomato Blush Sauce
Cheese Tortellini
Hand Formed Egg Pasta stuffed with Italian Cheeses served with a choice of Tomato Basil, Mushroom Alfredo or Tomato Blush Sauce. Topped with Parmigiano-Reggiano
Vegetable Lasagna
Fresh Egg Pasta layered with Spinach, Mushroom Cream Sauce and Mozzarella Cheese
Family Style Pasta Service as an Enhancement to a Plated Meal
Your Choice of Pasta: Penne Rigate, Farfalle or Rigatoni
Your Choice of Sauce: Tomato Basil, Bolognese, Puttensca, Tomato Blush or Tomato with Sausage
Vegetarian Offerings
Vegetable Tower
Layered Roasted Vegetables, Portobello Mushrooms, Black Beans, Potato Rosti served on a bed of Quinoa Pilaf and Tomato Sauce. Vegan Entrée
Moroccan Style Stuffed Pepper
A blend of Roasted Mediterranean Vegetable Tagine and Sundried Raisins. Served on a bed of Couscous. Vegan Entrée
Goat Cheese Strudel
Oven Baked Phyllo stuffed with Grilled Eggplant, Zucchini, Onions, Roasted Red Peppers, Goat Cheese Served with Quinoa Pilaf and a Tomato Coulis
Vegetable Jalfrezi
Melange of Peppers, Carrots, Green Beans, and Cauliflower in a Creamy Onion Tomato Sauce, served over Basmati Rice Pilaf. (Vegan Entrée)
Roasted Vegetable and Sundried Tomato Arancini
Hand Rolled Panko Crusted Arborio Rice with a Roasted Vegetable stuffing and served with a Roasted Red Pepper Coulis
Eggplant Slippers
Baby Eggplant stuffed with Herb Crusted Ratatouille on a bed of simmered Bulgar and Lentil Pilaf. Served with a Grape Tomato Ragout. Vegan Entrée
Field Mushroom and Sweet Potato Napoleon
Wilted Baby Spinach, Truffle Scented Sauté of Mushrooms, Baked Tofu and Sweet Potato with a Roasted Red Pepper Coulis. Vegan Entrée
Desserts
All desserts are prepared in house by our talented Chefs.
Chocolate Caramel Pecan Cheesecake
New York Style Vanilla Cheese Cake topped with our Homemade Chocolate Sauce, Caramel Sauce and Candied Pecans
Triple Chocolate Mousse
White Chcolate, Dark Chocolate & Milk Chocolate Mousse Layered on a Brownie Nutella Base and Topped with a Buttercream Rosette
Baked Cheesecake Strudel
New Your Style Vanilla Cheesecake wrapped in Phyllo Pastry with Mango and Wild Berry Coulis
Apple Pear Galette
Rustic Caramelized Apple and Pear Tart with Maple Yogurt and Caramel Sauce
Crème Brule
Choose from as Assortment of Flavoured Brulee: Grand Mariner, Chocolate Truffle and Wild Berry
Tiramisu Tart
Housemade Tart Shell with Chocolate Ganache & Mascarpone Cream Cheese Topped with a Buttercream Rosette & Tuile Crisp
Lemon Panna Cotta
Lemon Panna Cotta topped with Fresh Raspberries & Orange Segments on a Crème Anglais and Wildberry Coulis
Dessert Enhancement
Additional $2.50 per person
Signature Chocolate Mousse Glace
Chocolate Mousse on a Brownie Crust with Coffee Anglaise and Fresh Berries (customized with an edible logo of your choice)
Raspberry Passion Fruit Tart
Flaky Butter Crust filled with Passion Fruit Nectar and Fresh Raspberries. Layered over top a Mascarpone Cream Base with a Flamed Meringue Top
Family Service
Includes Rolls and a Trio of Flavoured Butters, Coffee and Tea Service
Please choose one of the following options per course:
Antipasto Platters
Vegetable
Marinated Eggplant, Grilled Zucchini, Artichokes, Grilled Mushroom, Roasted Red Pepper, Olives, Provolone and Bocconcini
Italian Classic
Prosciutto, Genoa, Provolone, Bocconcini, Olives, Roasted Pepper, Marinated Eggplant and Grilled Zucchini
Choice of Pasta and Sauces
Pasta
Penne Rigate, Farfalle or Rigatoni
Sauce
Tomato Basil, Bolognese, Puttanesca, Tomato Blush or Tomato with Italian Sausage
Choice of Salad
Rainbow Kale, Arugula, Shaved Carrot and Radish, Toasted Sunflowers with Lemon Poppyseed Dressing
House Salad with Balsamic or Raspberry Vinaigrette Dressing
Field Greens with Mandarin and Cranberries served with a Lemon Citrus Dressing
Main Course (Please Select Two Options)
Roasted Herb Chicken
Chicken Parmesan with Tomato Basil Sauce
Pan Seared Chicken with a Mushroom Marsala Sauce
Chicken Picatta with Lemon Caper Sauce
Seared Chicken Breast with White Wine Lemon Sauce
Chicken Saltimbocca
Sliced Roasted Beef Striploin with Mushroom Jus
Sliced Roasted Pork Loin with Apple Demi
Veal Parmesan with Tomato Basil Sauce
Sliced Veal Roast with Mushroom Jus
Starches & Vegetables (Please Choose One of Each)
Roasted Herb Potatoes
Whipped Potatoes
Rosemary Smashed Red Potatoes
Tomato-Basil Arancini
Seasonal Medley
Honey Glazed Baby Carrots
Roasted Maple Root Vegetable
Green and Yellow Beans Almandine
Desserts
Chocolate Mousse Served in a Champagne Coupe
Traditional Vanilla Crème Brule
Family Service - Enhancements
Enhancements Served Platter Style
Antipasto
Seafood Antipasto Salad
Poached Calamari, Shrimp and Scallops Marinated with an Italian Vinaigrette and Pickled Vegetables
Salad
Caesar Salad
Vegetable Offering
Broccolini
Starch Offering
Potato Dauphinoise
Duchess Potato
Poultry Offering
Chicken Princess with Fresh Herb Velouté
Mediterranean Chicken with Tomato Demi Glace
Chicken Breast Wellington with Herb Velouté
Beef Offering
Herb Roasted Sliced Beef Tenderloin or Braised Short Rib
Fish Offering
4oz Citrus Glazed Salmon Salmon
Dessert Offering
Choose from any of our plated dessert options.
Sweet Reception Offerings
Minimum 50 persons
Sweet Table
Assortment of Finger Pastries and Mousse Cups
Skyline Pastry Table
Strawberry Romanoff Torte, Chocolate Mousse Torte, Cheesecake, Chocolate and Raspberry Mousse, Assorted Finger Pastries and Mini Tarts
Live Crepes Station
Traditional French Crepes Served with Wild Berry Compote, Banana Caramel Compote, Cinnamon Apple Raisin, Peaches, Chocolate Sauce and Crème Anglaise
Seasonal Fruit Table
Elegantly Displayed Fresh Cut Fruit and Fruit Carving
Tropical Fruit, Kiwi, Watermelon, Cantaloupe, Honey Dew, Pineapple, Red and Green Seedless Grapes, Strawberries and Assorted Berries
Chocolate Fountain
Warm Flowing Chocolate
Served with Pretzel Sticks, Strawberries, Pineapples, Melon, Mini Rice Krispy Squares, Sponge Cake and Marshmallows
Sundae Bar
French Vanilla Ice Cream served in Tulip Glasses
Candy Sprinkles, Chocolate Sauce, Strawberry Coulis, Toasted Almonds, Chocolate Chips, Crushed Oreos, Crushed M&Ms, Whipped Cream, Maraschino Cherries and Wafer Cones
Traditional Pie Bar
Choose five of the following:
Dutch Apple, Sour Cherry, Rhubarb, Ontario Wild Berry, Cinnamon Peach, Boston Cream, Banana Cream, Coconut Cream and Pumpkin Harvest
Late Night Offerings
Minimum 50 persons
Windsor Style Pizza
A King Size 32 Slice Pizza with your option of Cheese, Pepperoni, Hawaiian, Vegetarian, Supreme and Margherita
Street Cart
Grilled Deli Style Sausages served with Onions, Peppers and Assorted Mustards
Poutine
Hand Cut French Fries, Cheese Curds with our House Gravy
Slider Bar (Select One)
Pulled Pork, Pulled Chicken with Coleslaw, Vegetarian or Mini Beef Burgers with Cheese, Mushrooms, Bacon and Condiments
Nacho Bar
Hand Cut Corn Tortilla Chips, Fresh Salsa, Nacho Cheese Sauce, Guacamole, Seasoned Ground Beef and Sour Cream
Gourmet Grilled Cheese (Choice of Two)
Gruyere, Spinach and Caramelized Onions, Swiss with Sautéed Mushrooms, Canadian Cheddar with Crispy Bacon or Mozzarella with Basil Pesto
Shawarma
Marinated and Grilled Beef or Chicken. Served with fresh Lebanese Pita, Onions, Pickled Turnips, Tomato, Lettuce and Garlic Sauce
Pretzel Station
Jumbo Pretzels with choice of Dips (Choose 2). Gourmet Mustards, Nacho Cheese, Creamy Jalapeno and Smoked Tomato Dipping Sauces
Mac N' Cheese
Elbow Pasta baked in an Aged Cheddar Cheese Sauce. Served with choice of any three toppings:
Bacon, Pulled Pork, Pulled Beef, Spicy Sausage, Blue Cheese, Crispy Onions, Broccoli
Prices Subject to Applicable Taxes and Change.