Veal Parmigiana

Milk fed breaded veal topped with tomato sauce, baked with brick cheese.

Veal Cordon-Bleu

Milk fed veal, stuffed with ham and cheese, topped with a light cream sauce.

Chicken Parmigiana

Tender breast of chicken, breaded and grilled with a topping of tomato sauce and brick cheese.

Chicken Florentine

Seven-ounce chicken breast stuffed with mushrooms and spinach, topped with a light cream sauce.

Filet of Salmon

Marinated and oven baked filet of salmon with a light lemon herb sauce.

Stuffed Salmon

Seven-ounce salmon stuffed with shrimp, topped with a lemon dill white sauce.

New York Sirloin

Ten ounce sirloin steak, topped with a peppercorn cognac cream sauce.

Roasted Prime Rib of Beef Au Jus

Slow roasted prime rib of beef with natural juices.

Filet Mignon (6oz)

Beef tenderloin oven roasted with a mushroom Port wine sauce.

Filet Mignon (8oz)

Beef tenderloin oven roasted with a mushroom Port wine sauce.

All above entrées include:

Garden salad or soup

Choice of potato or seasoned rice and vegetables

Choice of dessert

Coffee or Tea

Shrimp Platter with Cocktail Sauce

( 5 doz per tray )

Smoked Salmon on Rye

( 5 doz per tray )

Tuna Mousse on Crackers

( 5 doz per tray )

Breaded Shrimp

( 5 doz per tray )

Breaded Scallops

( 5 doz per tray )

Spanakopita

( 5 doz per tray )

Chicken Nuggets

( 5 doz per tray )

Mini Quiche Lorraine

( 5 doz per tray )

Mini Meat Balls

( 5 doz per tray )

Mini Egg Rolls

( 5 doz per tray )

Cheese Sticks

( 5 doz per tray )

Zucchini Sticks

( 5 doz per tray )

Pizza

Applicable taxes & services not included

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

Price Per Person ( + 13% Tax + 15% Gratuity)

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

Price Per Person ( + 13% Tax + 15% Gratuity)

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

Price Per Person( +13% Tax + 15% gratuity)

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

Price Per Person ( + 13% Tax + 15% gratuity)

Deposit :

A non-refundable deposit on account of $500.00 is required to guarantee the date of function.

Menu Selection:

Final menu selection should be submitted at least two weeks in advance of the function.

Guest Count:

Guaranteed final guest count to be provided to catering office one week prior to the event date.

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.

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.

Rates:

Prices are current and are guaranteed only for six months prior to function.

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.

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.