Breakfast Menu
Breakfast Buffets Options
All buffets include coffee, decaf coffee, tea, and assorted juices – Minimum 20 people
The Continental
Seasonal sliced fruit and berries (VG, DF, GF), freshly baked muffins (V), breakfast pastries (V), and yogurt (V, GF). 19.00/person
Morning Comfort
Scrambled eggs (GF), bacon and sausage (GF, DF), hash browns (V), seasonal fresh sliced fruit (VG, DF, GF), oatmeal (V, DF), cold cereals (V), baked granola (V), freshly baked sweet loaves (V), French toast with maple syrup (V), and milk. 24.00/person
Treaty Table
Scrambled eggs (GF), bacon and sausage (GF, DF), hash browns (V), fruit salad (GF, VG), oatmeal (GF, VG), and assorted juices. 22.00/person
Membertou Morning
Assorted cold cereals (V), hot oatmeal (V, DF), fresh fruit salad (VG, DF, GF), yogurt (V), baked granola (V), freshly baked muffins (V), breakfast pastries (V), hard-boiled eggs (DF, GF), and milk. 21.00/person
Executive Spread
Chef’s omelette station made to order with local eggs, aged cheddar, tomatoes, ham, bacon crumble, scallions, arugula, bell peppers, shitake mushrooms, gouda cheese, crisp bacon, Wabanaki maple lacquered sausage, scrambled eggs (V), potato hash (V), Belgium waffles (V), berry and Greek yogurt parfaits, assorted fresh pasties, sliced melons, and whipped mascarpone. 32.00/person or 38.00/person with Mimosas
* Buffet breakfast options set up with manned stations, minimum and maximums may apply.
Plated Breakfast Options
All plated meals include coffee, decaf coffee, tea, and assorted juices – Minimum 20 people
Early Morning Feast
Choice of crisp bacon, ham or sausage (GF, DF).
*One selection for entire group, fluffy scrambled eggs (GF), hash browns (V, DF), fresh fruit (VG, DF GF). 21.00/person
The Sweet Side
Choice of pancakes, French toast or Belgium waffles (V)
*One selection for entire group, served with house made strawberry preserves, maple syrup and crisp bacon (GF). 18.00/person
The Healthy Start
Egg White Omelet with bell peppers, gouda and roasted tomatoes, potato and vegetable hash and fresh fruit (GF, V). 18.00/person
Nutritious Kick Start
Fresh cut fruit salad (VG, DF, GF), cottage cheese (V, GF), Greek yogurt (V), baked granola, dried fruits and nuts (V). 17.00/person
Pricing will be locked in 6-months prior to event date to reflect current costs.
Prices subject to 18% gratuity.
Current pricing as at – Jan 1, 2024.
Lunch Menu
Lunch Buffets
All buffets include coffee, decaf coffee, tea, and assorted juices – Minimum 20 people
Traditional East Coast Buffet
Freshly made biscuits & rolls, corn chowder with potato & bacon, mango coleslaw, east coast potato salad with dill aioli and roasted baby red bliss potatoes, salt cod fish cakes, house made baked beans, freshly in-house baked cookies, Nova Scotia blueberry grunt. 27.00/person
Just Like Ma’s
Chicken noodle soup with root vegetables, freshly baked biscuits & rolls with butter and molasses, penne pasta primavera with sun dried tomato parmesan dressing, crisp local greens salad with cucumber, tomatoes, shredded carrot, Bermuda onion and sprouts served with our house maple dressing, classic Sheppard’s pie with a creamy potato crust, butter whipped potatoes, house made cookies, warm chocolate chip bread pudding with our caramel sauce. 29.00/person
A Taste of India
Crisp local greens salad with cucumber, tomato, shredded carrots, Bermuda onion and sprouts, served with our house maple dressing, citrus couscous raisin salad, sweet potato chick pea curry, stewed vegetables in a cardamom sauce, cinnamon ginger scented rice, butter chicken, warm Naan bread, chef’s seasonal dessert. 29.00/person
Viva Italia
Assorted bread and rolls with whipped butter, olive oil and balsamic dip, classic Caesar salad, crisp local green salad with cucumber, tomato, shredded carrots, Bermuda onion and sprouts, served with our house maple dressing, penne pasta, salad primavera with sun dried tomato parmesan dressing, Minestrone Florentine with fresh basil and spinach, deep dish meat or vegetable lasagna, garlic bread, and chef’s dessert tray. 30.00/person
Mexican Inspired
Nacho chips & salsa and chili con carne topping, crisp local greens and sprouts salad with cucumber, tomatoes and shredded carrots, Bermuda onion, and tortilla crisps with a roast garlic dressing. Mexican rice with corn, black beans and cumin, spicy black bean Napa coleslaw with chili coriander dressing. Build your own fajitas with your choice of chicken, beef or bean and tofu, served with flour tortillas and classic toppings of lettuce, tomato, cheddar, scallions, sour cream and salsa, bell peppers, jalapeños. Finish off with a chef’s dessert feature. 28.00/person
Deli Sandwich Buffet – one sandwich/person
An assortment of deli sandwiches on artisan breads.
*Choose three from the following options (gluten-free option, additional $2.00/person):
Tuna salad with apple and ginger aioli, egg salad with chives and mayonnaise, roast beef with horseradish aioli, tomato and lettuce, roast turkey with cranberry aioli, greens and Swiss cheese, Black-forest ham with sweet mustard and cheddar cheese, roasted vegetables and hummus with sprouts.
Chef’s seasonally inspired soup of the day and east coast potato salad with dill aioli and finished off with house baked cookies. 26.00/person
Build your own Burger Buffet
Includes coffee, decaf coffee, tea, assorted soft drinks and bottled water – Minimum 20 people
29.00/person
Includes Two Salads
Please choose from the following:
Potato salad (V, GF)
Greek salad (V, GF)
Green salad (VG, DF, GF)
Coleslaw (V, GF)
Pasta salad (V)
Burger
Please choose one of the following:
8oz beef patty (DF, GF)
Chicken breast (DF, GF)
Veggie burger (V)
Buffet also includes
Basket of assorted buns and condiments.
Basket of cookies (V).
Fresh fruit salad with lime dressing (VG, DF, GF).
Build your own Sandwich Buffet
Includes coffee, decaf coffee, tea, assorted soft drinks and bottled water – Minimum 20 people
29.00/person
Includes Two Salads
Please choose from the following:
Potato salad (V)
Coleslaw (V)
Green salad (VG, DF, GF)
Greek salad (V, GF)
Pasta salad (V)
Buffet also includes
Basket of freshly baked breads, rolls and wraps.
Tray of assorted deli meats, tuna and egg salad.
Shaved vegetable garnish, mustards, mayo, cheeses and pickles (V, GF).
Chef’s soup selection.
Basket of assorted cookies (V).
Lunch on the go
19.00/person
Includes the following items
Please choose one from sandwich section for the entire group:
Sandwich – ham and Swiss, turkey and sprouts, roast beef, egg salad, tuna salad.
Fresh whole fruit (VG, DF, GF) – chef’s choice of apples, oranges, bananas, or pears.
Snack (V) – potato chips, granola bar.
Dessert (V) – two cookies.
Beverage – bottled water.
Plated Lunch
Includes coffee, decaf coffee, tea, and assortment of soft drinks, fresh rolls and butter – Minimum 10 people (minimum of 2 courses per group)
À la carte
Choose one starter, one entrée and one dessert for the group.
Starters
6.00 Seasonal Soup Selection (GF).
9.00 Caesar Salad: romaine lettuce, house dressing, croutons, bacon crumble, asiago cheese.
8.00 House Greens: a combination of greens and sprouts with cherry tomatoes, cucumber, shredded carrots, Bermuda onions and our house maple dressing (GF, V).
9.00 Spinach Salad: baby greens, Bermuda onions, mandarin oranges, bacon crumble and sun dried cranberries with house maple dressing (GF).
12.00 Seafood Chowder: creamy fennel velouté with potatoes, carrots, celery, haddock, mussels, shrimp, scallops and fresh herbs (GF).
10.00 Corn Chowder: roasted corn and bacon chowder with potatoes and cream (GF).
Entrées
19.00 Chicken tenderloins in a rich curry reduction over steamed basmati rice with warm Naan bread.
20.00 Classic fajitas served in a warm flour tortilla with salsa, sour cream, sautéed onions and peppers with your choice of beef, chicken or tofu and black bean – maximum 100 people.
18.00 Chicken and penne pasta in a creamy pesto sauce with sautéed peppers and shitake mushrooms.
16.00 Roasted vegetable and tomato curry over steamed basmati rice with warm Naan bread.
20.00 Deep dish lasagna (choice of meat or vegetable), served with garlic bread.
20.00 Chicken pot pie with root vegetables in a creamy velouté sauce baked under a puff pastry dome.
22.00 ½ sandwich, served with choice of soup of the day and petite house garden salad.
Sandwich selections: Tuna salad with apple and ginger aioli, egg salad with chives and mayonnaise, roast beef with horseradish aioli, tomato and lettuce; roast turkey with cranberry aioli, greens and Swiss cheese, Black Forest ham with sweet mustard and cheddar cheese, roasted vegetables and hummus with sprouts.
Desserts
8.00 Double chocolate brownie with French vanilla ice cream, raspberry coulis, mint and whipped cream (V).
8.00 Traditional strawberry shortcake, moist vanilla sponge cake, lemon curd, marinated strawberries, Chantilly cream (V).
8.00 House made apple crisp, French vanilla ice cream, caramel sauce and whipped cream (V).
8.00 Strawberry ganache layer cake, white chocolate ganache, whipped cream and strawberry filling with fresh mint (V, GF).
9.00 Gluten-free chocolate ganache torte with strawberry coulis, fresh whipped cream and mint (GF, V).
Pricing will be locked in 6-months prior to event date to reflect current costs.
Prices subject to 18% gratuity.
Current pricing as at – Jan 1, 2024.
Dinner Menu
Plated Dinner
À la carte
Minimum 20 people (minimum of 2 courses per group).
Includes coffee, decaf coffee, tea, fresh rolls & butter.
Choose one of each appetizer, entrée and dessert.
Starters
6.00 Seasonal Soup Selection (GF).
9.00 Caesar Salad: romaine lettuce, house dressing, croutons, bacon crumble, asiago cheese.
8.00 House greens: a combination of greens and sprouts with cherry tomatoes, cucumber, shredded carrots, Bermuda onions and our house maple dressing (GF, V).
9.00 Spinach salad: baby greens, Bermuda onions, mandarin oranges, bacon crumble and sun dried cranberries with house maple dressing (GF).
10.00 Grilled asparagus salad with grape tomatoes, Vidalia onions and Meyer lemon dressing (GF, V, VG).
12.00 Seafood chowder: creamy fennel velouté with potatoes, carrots, celery, haddock, mussels, shrimp, scallops and fresh herbs (GF).
10.00 Corn chowder: roasted corn and bacon chowder with potatoes and cream (GF).
Entrées – Each entrée is complete with chef’s seasonal vegetables.
34.00 Grilled beef tenderloin with shallot jus (GF) and brown butter whipped potatoes.
29.00 Roast pork loin stuffed with apricot, black cherry & ricotta cheese, Pommery mustard jus with brown butter whipped potatoes.
26.00 Roasted chicken supreme with a wild mushroom ragout (GF) with roasted baby red potatoes (GF).
30.00 Brie & pear stuffed chicken with sweet potato purée and pan jus with roasted baby red potatoes.
27.00 Slow roasted Angus beef with pan jus and Yorkshire pudding with buttermilk whipped potatoes (V).
26.00 Classic turkey dinner with savoury dressing, pan gravy, and house made cranberry sauce with buttermilk whipped potatoes.
26.00 Vegan Florentine (VG): pan seared red rice with spinach, carrots, mushrooms, tofu, and scallions.
26.00 Vegan Tofu Skillet (VG): cauliflower, Brussels sprouts and red rice with tofu.
25.00 Vegan Stir-fry (VG): warm chickpea, green bean and radish stir-fry with scallions and aioli.
25.00 Vegan Risotto (VG): lentil and sweet potato risotto with tofu.
32.00 Pan blackened Atlantic salmon with an orange and green peppercorn reduction (GF) with balsamic rice and vegetable pilaf.
* Pan blackened Atlantic salmon is subject to a maximum of 100 people.
8.00 Sticky toffee pudding, crème Anglaise, whipped cream and fresh mint (V).
8.00 New York style cheesecake, fresh berries and Chantilly cream (V).
8.00 Triple chocolate mousse, raspberry sauce, Chantilly cream and fresh mint (V).
8.00 Strawberry ganache layer cake, white chocolate ganache, whipped cream and strawberry filling with fresh mint (GF, V).
9.00 Gluten-free chocolate ganache torte with strawberry coulis, fresh whipped cream and mint (GF, V).
8.00 Lemon Layer Cake with white chocolate and lemon curd.
Mi’kmaq Inspired
The Indigenous Culinary Experience
Minimum 20 people (minimum of 2 courses per group).
Starters
8.00 Luskinikn baked in-house and served with whipped Wabanaki maple butter and molasses.
12.00 Three sisters salad with roasted corn, beans, butternut squash, locally sourced artisan greens & sprouts with a sweetgrass vanilla dressing (GF, VG, DF).
9.00 Three sisters soup with a tomato & sage broth and fresh green beans, roasted corn and butternut squash (GF, VG, DF).
Entrées
32.00 Pan seared Muscovy Duck Breast, served medium with a mighty maroon port jus, roasted baby potatoes, raspberry onions and Wabanaki maple glazed turnip (GF).
44.00 Roast venison loin with a juniper crust, Haskap berry jus, smashed new potatoes, green beans and locally foraged mushrooms (GF). Requires a minimum of two weeks notice due to specialty ordering.
32.00 Cedar Planked Atlantic Salmon, roasted on a cedar slab and lacquered with Wabanaki maple and baby potatoes (GF).
9.00 Whycocomagh Wild Blueberry Streusel Cake with a lemon curd, wild blueberry sauce, whipped cream and fresh mint (V).
8.00 Four Cent Bread Pudding, a traditional biscuit style bread baked in a sweet egg custard with fresh seasonal berries and fruit and served with whipped cream (V).
Pricing will be locked in 6-months prior to event date to reflect current costs.
Prices subject to 18% gratuity.
Current pricing as at – Jan 1, 2024.
Reception Menu
Hot Hors d’Oeuvres
Priced per dozen (minimum of 2 dozen per selection).
Recommended Hors d’Oeuvre pieces per person:
For a cocktail reception 30-45 minutes before dinner (6-8 pieces per person).
For a one-to-two-hour reception, preceding dinner (8-12 pieces per person).
For a two plus hour reception only (12-16 pieces per person).
For a four plus hour event or as a dinner replacement (16-20 pieces per person).
20.00/doz
Honey Garlic Meatballs: Pan roasted meatballs in a honey & garlic glaze with fresh parsley.
Tomato & Basil Bruschetta: Herbed baguette toasted with tomato, garlic, basil, peppers and mozzarella (V).
Spanakopita: Crisp phyllo purses stuffed with spinach, feta and garlic (V).
Polenta: Creamy polenta squares baked with chives, basil pesto, parmesan and goat cheese (V, GF).
Vegetable Spring Rolls: Crispy spring rolls with cabbage, onions, sprouts & celery served with a sweet pineapple curry glaze (VG).
Mini Frittatas: Skillet and oven baked using fresh eggs and broccoli, cheddar and fresh basil (V, GF).
21.00/doz
Strawberry Bruschetta: Honey glazed toasted baguettes topped with sweet strawberries, goats cheese and chives (V).
Panko Shrimp: Coldwater shrimp in a panko crusting with lemon chive remoulade sauce.
Three Cheese Bacon Quiche: Flavoured with mozzarella, parmesan and asiago cheeses with bacon in a savoury pastry crust.
Mini Pita Pizzas: Mini pitas with roasted peppers, scallions, basil and mozzarella (V).
Prosciutto Asparagus: Asparagus spears wrapped in prosciutto, baked and served with a lemon aioli (GF).
25.00/doz
Pulled Pork Sliders: Braised pork in a honey barbeque sauce on a mini brioche bun with apple coleslaw and cheddar cheese.
Angus Beef Sliders: Charbroiled Angus beef burgers on a mini brioche bun with aged cheddar, parmesan aioli and a tomato salsa.
Beef Skewers: Angus striploin strips in a Thai marinade and cilantro (GF, DF).
Chicken Skewers: Thai marinated chicken breast with sesame seeds and cilantro (GF, DF).
Pork & Lotus Dumplings: House made pork & lotus dumplings with a ginger soya dipping sauce.
Lamb Meatballs: Moroccan lamb meatballs in a piquant herb sauce (GF).
33.00/doz
Smoked Salmon Fritters: Crisp fried pea fritters with smoked salmon with caraway crème fraiche.
Wrapped Scallops: Sea scallops wrapped in bacon with charred lemon (GF, DF).
Scottadito: Lamb loin chop with a minted chimichurri (GF).
Seared Scallops: Pan seared sea scallops with corn and bacon cassoulets (GF).
Market Priced Specialties
Crab Cakes: Snow crab cakes with a mango relish.
Lobster Stuffed Mushrooms: Lobster & parmesan stuffed cremini mushrooms with fresh basil and fermented black garlic (GF).
747 Shrimp Brochette: Asian-battered jumbo shrimp skewers with ginger lemongrass jam.
Warm Lobster Mousse: A warm lobster & vanilla mousse with lion’s mane mushroom and fermented garlic (GF).
Cold Hors d’Oeuvres
Priced per dozen (minimum of 2 dozen per selection).
Recommended Hors d’Oeuvre pieces per person:
For a cocktail reception 30-45 minutes before dinner (6-8 pieces per person).
For a one-to-two-hour reception, preceding dinner (8-12 pieces per person).
For a two plus hour reception only (12-16 pieces per person).
For a four plus hour event or as a dinner replacement (16-20 pieces per person).
19.00/doz
Gazpacho Shooters: Cilantro & coriander scented chilled tomato soup with cucumber and roasted peppers (GF, VG, DF).
Cherry Tomatoes: Stuffed with cream cheese, fresh basil and dill (GF, V).
Nacho Rounds: Corn tortilla rounds with pulled chicken, pico de gallo, cheddar and scallions.
Mini Caesar Salad Cups: Crisp romaine, asiago cheese, house Caesar dressing, bacon crumble & crouton served in a bite size asiago tuille.
Goat Cheese Balls: Fresh goats cheese rolled in a sesame crust with blueberry coulis (GF, V).
25.00/doz
Thai Shrimp: Thai shrimp & jasmine rice cups with cilantro & lime (GF, DF).
Smoked Salmon: Smoked salmon and cucumber rounds with caraway crème fraiche (GF).
Halibut Ceviche: Point Aconi halibut ceviche spoons with cilantro, chillis and shallots (GF, DF).
Salmon Mousse: Smoked Salmon Mousse on pumpernickel rounds.
Scallop & Watermelon: Bay scallops and watermelon spoons with a ginger dressing (GF, DF).
Market Priced Specialties
Snow Crab: Snow crab sliders served on a mini brioche bun with Meyer lemon aioli.
Lobster: Asian lobster spoons with sesame and lime (GF, DF).
Scallops: Sundried tomato sea scallops with micro basil & balsamic syrup (GF, DF).
Oyster Shooters: Chilled oysters with Caesar granite and a pink peppercorn mignonette (GF, DF).
Chef Inspired Action & Reception Stations
Minimum 25 people.
Chef’s Shellfish Table Market Price
Truffled lobster stuffed cremini mushrooms.
A prime selection of Nova Scotia lobster tails, prepared to order with an array of sauces and accompaniments (GF).
Digby sea scallops cooked in a cast iron skillet with parmesan compound butter (GF).
Chilled Neil’s Harbour snow crab legs with charred lemon and warm butter. A selection of oysters with Caesar granite, pink peppercorn mignonette, tobasco & Worcestershire sauce (GF).
Flute of chilled champagne per person.
What a Shuckin’ Day – Oyster Bar 20.00/person
A selection of prime local and Prince Edward Island oysters shucked to order by the chef and served with Blue Lobster vodka, tabasco sauce, citrus wedges, a pink peppercorn mignonette (GF) and a flute of chilled champagne per person.
Minimum 25 people.
Nacho Bar
Crisp tortilla chips with salsa, sour cream, tomatoes, red onions, jalapeños, shredded cheddar, black olives and our award-winning chili con carne topping (GF). 14.00/person
Add pulled chicken 2.00/person
Add nacho cheese sauce 2.00/person
Pierogi Bar
The ultimate comfort food served to you by our culinary team with a choice of toppings including fried onions, locally sourced grilled sausages, scallions, bacon, salsa and sour cream. 15.00/person
Whipped Potato Bar
Creamy mashed potatoes, served with a choice of seafood diablo (GF), curried chicken (GF), scallions, bacon, sour cream and cheddar cheese. 16.00/person
Shaved Beef Baguette
Slow roasted Angus beef, shaved by our chef, and served on a crisp baguette with choice of mustards, horseradish, dill pickles, cheddar, au jus, greens and potato crisps. 15.00/person
Ravioli Station
Meat and vegetarian ravioli cooked to order by our culinary team members and served with your choice of tomato, bolognese or Alfredo sauces with asiago cheese, scallions, bacon, chillis, tomatoes, red onion and mushrooms. 15.00/person
Poutine Station
Home cut fries, drizzled with pan gravy, melted curds and scallions. 10.00/person
Pulled Pork Slider Station
Slow roasted pulled pork with mango coleslaw and mozza blend, served on pretzel buns. 12.00/person
Reception Platters
Small serves up to 12 people.
Medium serves up to 25 people.
Large serves up to 50 people.
Chef’s selection of seasonal vegetables & dip (V, GF).
Small – 40.00, Medium – 70.00, Large – 130.00
Domestic cheeses with berries and crisps (V).
Small – 75.00, Medium – 140.00, Large – 270.00
International cheese tray with berries and crisps (V).
Small – 100.00, Medium – 190.00, Large – 370.00
Seasonal fruit & berries tray (V, GF).
Small – 75.00, Medium – 140.00, Large – 270.00
Roasted garlic hummus with pita chips (V, GF).
Small – 75.00, Medium – 140.00, Large – 270.00
Smoked salmon tray.
Small – 140.00, Medium – 270.00, Large – 530.00
Steamed mussels (GF).
Small – 80.00, Medium – 150.00, Large – 290.00
Spinach & parmesan dip platter with naan bread (V).
Small – 60.00, Medium – 110.00, Large – 210.00
Chef’s selection charcuterie boards.
Small – 125.00, Medium – 240.00, Large – 470.00
Cocktail Sandwich Trays.
Small – 40.00, Medium – 70.00, Large – 130.00
Pricing will be locked in 6-months prior to event date to reflect current costs.
Prices subject to 18% gratuity.
Current pricing as at – Jan 1, 2024.
Coffee & Nutrition Break
Coffee & tea – regular, decaf. 3.00/person
Bottled water, juices and soft drinks. 3.00/each
Montellier water. 4.00/each
Milk – whole, skim, 2% or chocolate. 3.00/each
Assorted cookies – 2 pieces (V). 3.00/person
Assorted squares – 2 pieces (V). 3.00/person
Assorted muffins (V). 3.00/each
Cinnamon crunchies – 2 pieces. 3.00/person
Whole fruit – apple, orange, pear, banana (DF, GF, VG). 3.00/each
Cereal bars (V). 3.00/each
Protein bars (V). 6.00/each
Breakfast pastries (V). 3.00/each
Luskinikn with whipped butter and molasses (V). 8.00/person – 2 days lead time required
Greek yogurt parfaits with granola and dried fruits (V). 8.00/person
Sliced fruit and yogurt dip (VG). 7.00/person
Yogurt – individual portion (VG). 3.00/each
Themed Breaks Selections
All breaks include regular coffee, decaf and tea. Additional beverages can be added and charged on consumption.
The Traditional
16.00/person
Freshly baked Luskinikn with molasses and butter (V)
Sliced Banana Bread (V)
Seasonal berries and cheese bites (V, GF)
The English Afternoon
15.00/person
Freshly baked scones with jam (V)
Fresh strawberries (VG, DF, GF)
Egg salad and cucumber sandwiches (V)
The Bistro Break
16.00/person
Freshly baked loaves (V)
Chef’s chocolate treats (V)
Cheddar and grape kebobs (V, GF)
The Mediterranean Sampler
14.00/person
Roast garlic hummus (V, GF)
Tzatziki and grilled vegetables (V, GF)
Grilled pita wedges (V)
The Sweeter Side
15.00/person
Freshly baked cookies (V)
Double chocolate brownies (V)
Cheesecake bites (V)
The Smoothie Stop
20.00/person – maximum of 50 people per group
Mango and strawberry smoothies
Platters of fresh berries (V, GF)
Protein bars
Pricing will be locked in 6-months prior to event date to reflect current costs.
Prices subject to 18% gratuity.
Current pricing as at – Jan 1, 2024.
Bar Menu
Host Bar
Suited for functions where an individual or organization is hosting or assuming the total cost of beverages served to all attendees. Host bars are subject to a set up/service charge of 150.00 per event.
Host Bar prices subject to 15% HST and 18% gratuity charge. Prices subject to change.
Cash Bar
Available for non-sponsored functions where the attendees individually purchase their own refreshments. Cash bars are subject to a set up/service charge of 150.00 per event.
Prices are subject to change – taxes included.
Host or Cash Bar Services
Liquor – 1.5 oz
Whiskey, Rye, Scotch, Gin, Vodka and Rum – 6.50
Beer
Domestic – 6.50, Imported – 8.00, Craft – 8.00
Wine – 5 oz
House Red or White – 6.50
Coolers
Smirnoff Ice, Blue Lobster or White Claw Sodas – 8.00, Local Ciders – 8.00
Cocktails
Signature Cocktails – 8.00
Non-Alcoholic
Soft Drinks (bottled water or bottled juice) – 3.50, Montellier water – 4.00, Non-Alcoholic Beer – 5.50
Bar Setup
Includes domestic, imported and craft beers, house and other selected wines, coolers and sodas, local ciders and assorted spirits.
Bar Tickets
Beer, wine, well shots – 7.50 (includes HST/Gratuity)
Coolers, craft, imported, ciders, cocktails – 9.00 (includes HST/Gratuity)
Tickets must be paid in advance, and any refunds are issued based on consumption.
Wine Service
Should you wish to select a wine other than the house options, please contact the sales office a minimum of two weeks prior to the event date to make arrangements. Special order wines may require a guarantee and a non-refundable pre-payment.
Table wine, by the bottle, is available during your meal service. Bottles must be uncorked prior to placement and are charged accordingly.
House Wine by the Bottle – 750 ml
Red (Pinot Noir) 35.00, White (Pinot Grigio) 35.00
Red (Cabernet Sauvignon) 32.00, White (Sauvignon Blanc) 32.00
For a complete list of available wines, contact our sales department.
Prices subject to change.
Pricing will be locked in 6-months prior to event date to reflect current costs.
Prices subject to 18% gratuity.
Current pricing as at – Jan 1, 2024.