Breakfast Menu
Breakfast Buffets Options
All buffets include coffee, decaf and tea – Minimum 25 people
The Continental
Seasonal sliced fruit and berries (VG, DF, GF), freshly baked muffins (V), breakfast pastries (V), yogurt (V) and assorted juices. 18.00/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), milk 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), milk and assorted juices. 20.00/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, potato hash, Belgium waffles, berry and Greek yogurt parfaits, assorted fresh pasties, sliced melons and whipped mascarpone. 29.00/person or 35.00/person with Mimosas
Plated Breakfast Options
All plated meals include coffee, decaf and tea with choice of apple or orange juice.
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). 19.00/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). 16.00/person
The Healthy Start
Egg White Omelet with bell peppers, gouda and roasted tomatoes, potato and vegetable hash and fresh fruit.
Fresh cut fruit salad (VG, DF, GF), cottage cheese (V, GF), Greek yogurt (V), baked granola, dried fruits and nuts (V). 17.00/person
* Buffet breakfast options set up with manned stations, minimum and maximums may apply.
Pricing will be locked in 3-months prior to event date to reflect current costs.
Current pricing as at – May 01, 2023.
Lunch Menu
Lunch Buffets
All buffets include coffee, decaf coffee & tea – Minimum 25 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. 25.00/person
Just Like Ma’s
Chicken noodle soup with root vegetables, freshly baked biscuits & rolls with butter and molasses, penne pasta primavera with sundried 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 rust, butter whipped potatoes, house made cookies, warm chocolate chip bread pudding with our caramel sauce. 27.00/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. 27.00/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 sundried tomato parmesan dressing, Minestrone Florentine with fresh basil and spinach, deep dish meat or vegetable lasagna, garlic bread, and chef’s dessert tray. 27.00/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. 26.00/person
Deli Sandwich Buffet – 1.5 sandwiches/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 fresh fruit & berry kabobs and house baked cookies. 24.00/person
Build your own Burger Buffet
25.00/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).
Nacho chips and salsa (V, DF).
Build your own Sandwich Buffet
25.00/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
18.00/person
Includes the following items
Please choose one from each section for the entire group:
Sandwich – ham and Swiss, turkey and sprouts, roast beef, egg salad, tuna salad.
Fresh whole fruit (VG, DF, GF) – apples, oranges, bananas, pears.
Snack (V) – potato chips, granola bars, peanuts, yogurt.
Dessert (V) – cookies, squares, scones.
Beverage – bottled water, juice (apple or orange), soft drink (Pepsi, Diet Pepsi, 7-Up, Diet 7-Up).
Plated Lunch
Includes coffee, decaf coffee, tea, and assortment of soft drinks, fresh rolls and butter – Minimum 10 people.
À la carte
Choose one starter, one entrée and one dessert for the group.
Starters
6.00 Seasonal Soup Selection (GF).
8.00 Caesar Salad: romaine lettuce, house dressing, croutons, bacon crumble, asiago cheese.
9.00 Nacho Salad: artisan greens, tortilla crumble, black olives, roast corn, tomato, picked red onions, coriander chili vinaigrette.
7.00 House Greens: a combination of greens and sprouts with cherry tomatoes, cucumber, shredded carrots, Bermuda onions and our house maple dressing (GF, V).
8.00 Spinach Salad: baby greens, Bermuda onions, mandarin oranges, bacon crumble and sundried 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.
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.
19.00 Chicken pot pie with root vegetables in a creamy velouté sauce baked under a puff pastry dome.
15.00 ½ sandwich or wrap, served with choice of soup of the day or 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
7.00 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).
7.00 House made apple crisp, French vanilla ice cream, caramel sauce and whipped cream (V).
7.00 Strawberry ganache layer cake, white chocolate ganache, whipped cream and strawberry filling with fresh mint (V, GF).
7.00 Lemon mousse with blueberry compote, fresh mint, Chantilly cream (GF, V).
8.00 Gluten-free chocolate ganache torte with strawberry coulis, fresh whipped cream and mint (GF, V).
Pricing will be locked in 3-months prior to event date to reflect current costs.
Current pricing as at – May 01, 2023.
Dinner Menu
Plated Dinner
À la carte
Minimum 25 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).
8.00 Caesar Salad: romaine lettuce, house dressing, croutons, bacon crumble, asiago cheese (GF).
7.00 House greens: a combination of greens and sprouts with cherry tomatoes,
cucumber, shredded carrots, Bermuda onions and our house maple dressing (GF, V).
8.00 Spinach salad: baby greens, Bermuda onions, mandarin oranges, bacon crumble and sundried cranberries with house maple dressing (GF).
10.00 Grilled asparagus salad with grape tomatoes, Vidalia onions and Meyer lemon 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 – Each entrée is complete with chef’s seasonal vegetables and choice of one starch.
32.00 Grilled beef tenderloin with shallot jus (GF).
30.00 Pan blackened Atlantic salmon with an orange and green peppercorn reduction (GF).
26.00 Roast pork loin stuffed with apricot, black cherry & ricotta cheese, Pommery mustard jus (GF).
25.00 Roasted chicken supreme with a wild mushroom ragout (GF).
25.00 Brie & pear stuffed chicken with sweet potato purée and pan jus (GF).
25.00 Slow roasted Angus beef with pan jus and Yorkshire pudding.
24.00 Classic turkey dinner with savoury dressing, pan gravy, and house made cranberry sauce (GF).
30.00 Rosemary crusted leg of lamb with mint pesto reduction.
24.00 Chef’s market vegan selections – Please consult with your sales associate for options.
Roasted baby red potatoes (GF, VG).
Buttermilk whipped potatoes (GF, V).
Brown butter parmesan whipped potatoes (GF, V).
Blistered trio of baby potatoes with herb chimichurri (GF, VG).
Basmati rice and vegetable pilaf (GF, VG).
Asian inspired jasmine rice (GF, VG).
7.00 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 Tiramisu layer torte, vanilla cream and cocoa dusting (V).
8.00 White chocolate amaretto mousse with drunken raspberries (V).
7.00 Strawberry ganache layer cake, white chocolate ganache, whipped cream and strawberry filling with fresh mint (GF, V).
8.00 Gluten-free chocolate ganache torte with strawberry coulis, fresh whipped
cream and mint (GF, V).
Mi’kmaq Inspired
The Indigenous Culinary Experience
Minimum 25 people (minimum of 2 courses per group).
Starters
6.00 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).
42.00 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.
30.00 Cedar Planked Atlantic Salmon, roasted on a cedar slab and lacquered with Wabanaki maple and baby potatoes (GF).
8.00 Whycocomagh Wild Blueberry Streusel Cake with a lemon curd, wild blueberry sauce, whipped cream and fresh mint (V).
7.00 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 3-months prior to event date to reflect current costs.
Current pricing as at – May 01, 2023.
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 (3-4 pieces per person).
For a one-to-two-hour reception, preceding dinner (6-10 pieces per person).
For a two plus hour reception only (10-12 pieces per person).
For a four plus hour event or as a dinner replacement (12-15 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).
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).
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.
24.00/doz
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.
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 (3-4 pieces per person).
For a one-to-two-hour reception, preceding dinner (6-10 pieces per person).
For a two plus hour reception only (10-12 pieces per person).
For a four plus hour event or as a dinner replacement (12-15 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.
25.00/doz
Goat Cheese Balls: Fresh goats cheese rolled in a sesame crust with blueberry coulis (GF).
Thai Shrimp: Thai shrimp & jasmine rice cups with cilantro & lime (GF, DF).
Smoked Salmon: Smoked salmon and cucumber rounds with caraway crème fraiche (GF).
Oyster Shooters: Chilled oysters with Caesar granite and a pink peppercorn mignonette (GF, DF).
25.00/doz
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).
What a Shuckin’ Day – Oyster Bar
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).
Glass of chilled champagne.
What a Shuckin’ Day – Oyster Bar 16.00/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, and a pink peppercorn mignonette (GF).
A Taste of Naples Pizza Table (Pizza is 16″)
A selection of house baked pizzas served fresh from the oven.
Vegetarian: Tomato sauce, roasted red pepper, green peppers, red onions, black olives, tomato, scallions and mozzarella (V). 24.00/pizza
Meat Lovers: Tomato sauce, prosciutto, ground beef, bacon, pepperoni, ham, tomato and mozzarella. 27.00/pizza
Four Cheese: Tomato sauce, mozzarella, provolone, asiago and parmesan cheeses (V). 22.00/pizza
The Classic: Tomato sauce, pepperoni, green peppers, mushrooms and mozzarella. 24.00/pizza
Minimum 25 people.
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
Potato Martini Bar
Creamy mashed potatoes, served in a martini glass with a choice of seafood diablo, curried chicken, 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. 14.00/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
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
Reception Platters
Minimum 10 people.
5.00/person Chef’s selection of seasonal vegetables & dip (V, GF).
10.00/person International & domestic cheese with seasonal berries & crisps (V).
9.00/person Fresh seasonal fruit & berries (V, GF).
6.00/person Roasted garlic hummus & warm grilled pita chips (V, GF).
7.00/person Nacho chips with sour cream and salsa (V, GF).
11.00/person Smoked Atlantic Salmon tray with capers, charred lemon, pumpernickel rounds and whipped cream cheese.
7.00/person Steamed local mussels (GF).
5.00/person Spinach & parmesan dip with grilled pitas (V).
13.00/person Charcuterie, chef’s selection of three imported & domestic cheeses, three charcuterie meats, toasted nuts, fresh fruits & berries, house preserves, olives, crisps and breads.
85.00/tray 68 piece Cocktail Sandwich Tray consisting of a variety of egg salad, tuna salad, roast beef, chicken salad, ham & Swiss, turkey, and vegetarian served on white and whole wheat breads.
Pricing will be locked in 3-months prior to event date to reflect current costs.
Current pricing as at – May 01, 2023.
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 (V). 3.00/each
Fresh fruit & berry medley (GF, V). 8.00/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). 6.00/person
Greek yogurt parfaits with granola and dried fruits (V). 7.00/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
15.00/person
Freshly baked Luskinikn with molasses and butter (V)
Sliced Banana Bread (V)
Seasonal berries and cheese bites (V, GF)
The English Afternoon
14.00/person
Freshly baked scones with jam
Fresh strawberries (VG, DF, GF)
Egg salad and cucumber sandwiches
The Morning Kick Start
13.00/person
Greek yogurt (V)
Fresh fruit and berries (VG, DF, GF)
Granola Bars (V)
The Bistro Break
15.00/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
An assortment of smoothie choices
Platters of fresh berries
Protein bars
Pricing will be locked in 3-months prior to event date to reflect current costs.
Current pricing as at – May 01, 2023.
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 100.00 per event.
Host Bar prices subject to 15% HST and 15% service 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 100.00 per event.
Prices are subject to change – taxes included.
Host or Cash Bar Services
Liquor – 1 oz
Whiskey, Rye, Scotch, Gin, Vodka and Rum – 6.00
Beer
Domestic – 6.00, Imported – 8.00, Craft – 8.00
Wine – 5 oz
House Red or White – 8.00
Coolers
Smirnoff Ice, Blue Lobster or White Claw Sodas – 8.00, Local Ciders – 8.00
Cocktails
Signature Cocktails – 8.00
Non-Alcoholic
Soft Drinks – 3.00, Juice – 3.00, Montellier water – 3.00, Non-Alcoholic Beer – 5.00
Bar Setup
Includes domestic, imported and craft beers, house wines, coolers and sodas, local ciders and assorted spirits.
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.
Wine service, by the bottle, is available during your meal service.
House Wine by the Bottle – 750 ml
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 3-months prior to event date to reflect current costs.
Current pricing as at – May 01, 2023.