Celebrate
Special Events
We provide impeccable service and graceful dining in an atmosphere of elegance.












Plated Dinner
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Veal Parmigiana
Milk fed breaded veal topped with tomato sauce, baked with brick cheese.
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Veal Cordon-Bleu
Milk fed veal, stuffed with ham and cheese, topped with a light cream sauce.
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Chicken Parmigiana
Tender breast of chicken, breaded and grilled with a topping of tomato sauce and brick cheese.
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Chicken Florentine
Seven-ounce chicken breast stuffed with mushrooms and spinach, topped with a light cream sauce.
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Filet of Salmon
Marinated and oven baked filet of salmon with a light lemon herb sauce.
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Stuffed Salmon
Seven-ounce salmon stuffed with shrimp, topped with a lemon dill white sauce.
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New York Sirloin
Ten ounce sirloin steak, topped with a peppercorn cognac cream sauce.
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Roasted Prime Rib of Beef Au Jus
Slow roasted prime rib of beef with natural juices.
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Filet Mignon (6oz)
Beef tenderloin oven roasted with a mushroom Port wine sauce.
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Filet Mignon (8oz)
Beef tenderloin oven roasted with a mushroom Port wine sauce.
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All above entrées include:
Garden salad or soup
Choice of potato or seasoned rice and vegetables
Choice of dessert
Coffee or Tea
Reception
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Shrimp Platter with Cocktail Sauce
( 5 doz per tray )
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Smoked Salmon on Rye
( 5 doz per tray )
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Tuna Mousse on Crackers
( 5 doz per tray )
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Breaded Shrimp
( 5 doz per tray )
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Breaded Scallops
( 5 doz per tray )
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Spanakopita
( 5 doz per tray )
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Chicken Nuggets
( 5 doz per tray )
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Mini Quiche Lorraine
( 5 doz per tray )
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Mini Meat Balls
( 5 doz per tray )
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Mini Egg Rolls
( 5 doz per tray )
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Cheese Sticks
( 5 doz per tray )
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Zucchini Sticks
( 5 doz per tray )
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Pizza
Applicable taxes & services not included
Buffet
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Buffet 1.
Mixed salad
Caesar salad
Leek Potato salad
Hommos
Lasagna with Meat Tomato Sauce
Penne Arabiatta
Chicken Breast with Mushroom Sauce
Steamed Rice with Peas
Bread & butter
Coffee & Tea
Dessert
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Price Per Person ( + 13% Tax + 15% Gratuity)
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Buffet 2.
Panache salad
Pasta Salad
Vegetable Crudités with Herb Dip
Roasted Young Potatoes
Penne with Creamy Pesto Sauce
Steamed Vegetables
Steamed Rice with Peas
Roasted Chicken Roulade served with Herb Sauce
Bread & Butter
Coffee & Tea
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Price Per Person ( + 13% Tax + 15% Gratuity)
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Buffet 3.
Assorted Garden Green Salad
Italian Pasta salad
Vegetable Crudités with Herb Dip
Assorted Cold Cuts & Pickles
Hommos, Leak and Potato Salad
Roasted Young Potatoes
Penne Tossed With Marinara Sauce
Steamed Vegetables
Steamed Rice with Peas
Salmon Filet with Dill Cream Sauce
Chicken Breast with Marsala Wine Sauce
Bread & Butter
Coffee & Tea
Dessert
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Price Per Person( +13% Tax + 15% gratuity)
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Buffet 4.
Green Salad, Hawaiian Salad, Hommos
Noodles Salad, Caprese Salad
Assorted Cold Cuts & Pickles
Grilled Vegetables Salad
Smoked Salmon Display
Penne Arabiatta, Roasted Young Potato
Steamed Rice with Peas
Steamed vegetables
Salmon Filet with Basil Cream Sauce
Chicken Roulade with Whole Grain Mustard
Bread & Butter
Coffee & Tea
Dessert
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Price Per Person ( + 13% Tax + 15% gratuity)
Catering / Booking Policy
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Deposit :
A non-refundable deposit on account of $500.00 is required to guarantee the date of function.
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Menu Selection:
Final menu selection should be submitted at least two weeks in advance of the function.
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Guest Count:
Guaranteed final guest count to be provided to catering office one week prior to the event date.
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Payment:
Payment of total estimated charges will be required two weeks prior to the event. The balance, if any, is required the evening of the function.
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Room Charges:
Minimum number of guests required to book the banquet hall must exceed 80 persons.
If the guest count is less than 80 you will be charged for 80 persons.
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Rates:
Prices are current and are guaranteed only for six months prior to function.
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Taxes:
All rates listed are subject to applicable taxes. HST at 13% is applicable to all items & to room rentals.
A 15% service charge is also recommended.
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Others:
All music will be terminated at 1:00 a.m. The hall must be completely vacated by 1:30 a.m. Any damage to the premises caused by any members of the function will be the responsibility of the function organizer.