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901 Lawrence Ave. West, Toronto, ON M6A 1C3 • 647-259-5471 • [email protected] columbuseventcentre.com
COMPLETE WEDDING MENUExtraordinary Events with Distinct Italian Flair
Stunning gardens for outdoor ceremonies and photosChoose between our classic Ballroom and our modern Art Gallery
The �inest Italian and continental cuisine by our award-winning Executive ChefSpacious outdoor setting within the city
DELUXE ANTIPASTO BAR (includes all items from standard Antipasto Bar plus the following)Shrimp CocktailSmoked Salmon with Sliced Red Onion and Capers Steamed Mussels alla MarinaraFried CalamariTrippa alla Romana
HORS D’OEUVRES(select your choice of six)
VEGETABLECherry Tomato and Mini Bocconcini SkewerBruschetta with Cherry Tomatoes, Basil and ParmigianoTruf�le-Infused Baked Polenta SquaresCrostini topped with Black Olive TapenadeSpanakopitaCrispy Vegetable Spring Roll with Sweet and Sour SauceArancini with Marinara Sauce for dippingStuffed Mushroom CapsButternut Squash Soup ShooterMini Samosas
FISHCucumber Cups Filled with Spicy Salmon MousseSmoked Salmon Crostini topped with Herbed Cream Cheese and CapersSalmon WellingtonBreaded Shrimp Cocktail (Hot)Classic Shrimp Cocktail (Cold)Crostini topped with Salted Cod Salad
MEATRare Beef with Gorgonzola on Garlic CrostiniVol au Vent Filled with Chicken in a Mushroom Cream SauceLamb SpiediniLemon Chicken SkewerBeef Skewer with Satay SauceMelon Wrapped with Prosciutto
ANTIPASTO BARAssorted Pizza and Homemade Foccaccia BreadFreshly Sliced Prosciutto with MelonAssorted Italian Deli MeatsAssorted Cheese DisplayCaprese SaladGrilled Zucchini and EggplantMarinated Roasted Red PeppersMarinated Artichoke HeartsHome Seasoned Green Olives with Chili FlakesMarinated MushroomsSeafood SaladFive Bean SaladQuinoa and Chickpea Salad
Fresh Figs Wrapped with Prosciutto Drizzled with Balsamic Glaze
Prosciutto-Wrapped Sea Scallops Topped with Mango ChutneyGrilled Salmon served on a Chinese spoonFrench Cut Lamb Chops
DELUXE HORS D’OEUVRES (additional charge per item)
Wonton Cones Filled with Tuna TartarePro�iteroles with Truf�le and Goat CheeseLobster Bisque Soup ShooterMini Sliders with Caramelized Onions, Smoked Provolone and Homemade Barbecue Sauce
COCKTAIL STATIONS
CROSTINI BARToasted Baguette Rounds Topped with Your Choice of Olive Tapenade, Artichoke Purée,
Bruschetta topping, Baked Fig and Gorgonzola Cheese, Aioli and Anchovies
PROSCIUTTO & PARMIGIANO STATIONFreshly sliced Prosciutto and Parmigiano Wedge accompanied
by Italian Breadsticks and Homemade Focaccia Bread
SPIEDINI STATIONGrilled Lamb and Chicken Skewers accompanied with
assorted Dipping Sauces including Salmoriglio, Satay Sauce, Barbecue, etc.
LAMB CHOP STATIONParmigiano and Herb Crusted French Cut Lamb Chops
OYSTER BARFreshly Shucked Oysters served with Lemon Wedges, Tabasco Sauce and Shallot Vinaigrette
VODKA & CAVIAR STATIONAssorted Vodkas served with Caviar Blini
SUSHI AND SASHIMIAssorted Sushi, Sashimi and Maki Rolls Served with Ginger, Soya Sauce and Wasabi
APPETIZER COURSE SELECTIONS
ANTIPASTIProsciutto, Melon, Caprese Salad, Grilled Vegetables and Marinated Olives
Prosciutto, Melon, Caprese Salad, Grilled Vegetables, Marinated Olives and Seafood Salad
Prosciutto with Sliced Pear, Baked Truf�le-Infused Polenta topped with Parmigiano and Grilled Portobello Mushroom Cap
Beef Carpaccio Topped with a Bed of Arugula, Shaved Parmigiano and Balsamic Reduction
Truf�le-Infused Polenta Torte on a Bed of Melted Fontina Cheese Covered with Sautéed Porcini Mushrooms
Crab Cake with Garlic Aioli and Pickled Beets
SALADSMixed Greens with Sliced Green Apple and Shaved Parmigiano Reggiano in a Champagne Vinaigrette
Mixed Greens with Goat Cheese, Roasted Bell Peppers and Slivered Almonds in an Aged Balsamic Vinaigrette
Traditional Caesar Salad with a Creamy Garlic Parmigiano Dressing,
Croutons and Crisp Bacon
SOUP SELECTIONSRoasted Butternut Squash
Yukon Gold Potato and Leek
Stracciatella alla Romana
Lobster Bisque
Caldo Verde
APPETIZER PLATTERS (may be added in addition to plated appetizer)
Bruschetta Platter
Fried Calamari with Garlic Aioli
Grilled Calamari in a Salmoriglio Marinade
Steamed Mussels
PASTA & RISOTTO SELECTIONS
TOMATO SAUCESCasarecce or Penne in a Fresh Tomato Basil Sauce
Spaghetti alla Chitarra in a Fresh Tomato Basil Sauce
Papardelle in Pheasant or Wild Boar Ragu
Fettuccini alla Bolognese
ROSÉ SAUCESPenne with Pancetta, Chives and Parmigiano Reggiano in a Vodka Tomato Cream Sauce
Potato Gnocchi in a Rosé Sauce
Fusilli Primavera in a Rosé Sauce
CREAM SAUCESPapardelle in a Rich Mushroom Cream Sauce
Casarecce with Roasted Red Peppers and Goat Cheese in an Herbed Cream Sauce
STUFFED PASTASAgnolotti Filled with Ricotta and Spinach in a Cream Sauce
Rotolo di Pasta – Pinwheel Pasta �illed with Ricotta and Spinachin a Béchamel Sauce topped with Fresh Tomato Purée
Meat Lasagna in a Tomato Sauce
Vegetarian Lasagna in a Rosé Sauce
Fresh Homemade Cannelloni Stuffed with Minced Veal, Parmigiano and Fresh Herbs in a Light Tomato Sauce
Fresh Homemade Crepes Filled with Asparagus and Mascarpone Cheese in a Light Cream Sauce
Duck Ravioli in an Arugula Pesto Cream Sauce
RISOTTOPorcini Mushroom Drizzled with Truf�le Oil
Asparagus Risotto
Risotto al Pescatore – with Baby Shrimp and Calamari
Risotto Milanese – Infused with Saffron and Pancetta
Butternut Squash Risotto
Risotto with Sautéed Radicchio and Mushrooms
INTERMEZZO
Lemon Sorbet
Green Apple Basil Sorbet
Blood Orange Sorbet
ENTREES
BEEFFilet Mignon in your choice of Cognac Sauce, Red Wine Sauce or Mushroom Sauce
(may choose Bacon Wrapped)
10 oz. Prime Rib au Jus
Roast Beef
VEAL8 oz. Grilled French Cut Veal Chop in Your Choice of White Wine Sauce or Mushroom Sauce
Veal Scaloppini in a Mushroom Sauce or Picata Sauce
Veal Cutlet Parmigiana
POULTRYLightly Floured Pan Seared Chicken Breast Forestiere (Mushroom Sauce)
Oven Roasted Chicken Breast Supreme in Your Choice of White Wine Sauce or Mushroom Sauce
Chicken Breast Stuffed with Spinach, Provolone Cheese and Prosciutto in a White Wine Sauce
Chicken Breast Stuffed with Ricotta and Spinach in a Marsala Wine Sauce
Rock Cornish Hen
Grilled Quail with Herb and Bread Stuf�ing Wrapped in Bacon
Turkey Breast Medallion with a Tarragon Demi Glaze
PORKBacon-wrapped Pork Tenderloin stuffed with Apples, Cabbage and Bacon
Pork Tenderloin topped with Portobello Mushrooms and Sweet Caramelized Onions
Breaded Pork Cutlet
Pork Chop with Crispy Pork Belly topped with Pepper Apple Caponata
LAMBLamb Chops with Olive Oil, Garlic, Rosemary
ENTREES(continued)
VEGETARIANEggplant Parmigiana
Vegan Shepherd's Pie
Puff Pastry stuffed with Ratatouille
FISH AND SEAFOODOven-Roasted Salmon Fillet in a Lemon Beurre Blanc
Basa Fillet topped with Mango Chutney
Oven Roasted Halibut Fillet in a Lemon Buerre Blanc
Pan-Seared Arctic Char with Lemon, Fresh Herbs and Extra Virgin Olive Oil
Lightly Floured Fillet of Sole garnished with a Lemon Wedge and Fresh Parsley
Lobster Tail with Butter and Herbs
Seafood Skewer with Grilled Tiger Shrimp and Bacon Wrapped Sea Scallop with an Herbed Lemon Butter Sauce
SEAFOOD PLATTERSSTEAMED
Steamed Seafood consisting of Crab Legs, Mussels, Tiger Shrimp, Scallops and Calamari in a White Wine, Garlic, Lemon Sauce (platter per table)
GRILLEDShrimp, Squid, Scallops and Salmon Fillet with Extra Virgin Olive Oil,
Garlic, Lemon and Parsley (platter per table)
FRIEDLightly Battered Calamari, Shrimp and Fillet of Sole (platter per table)
ACCOMPANIMENTS
Heirloom Carrots
Oyster Mushrooms, Garlic and Chili Flakes
Rapini with Olive Oil and Garlic Topped with Crispy Pancetta Bits
Asparagus Spears
String Beans
Roasted Red Peppers
Baby Bok Choy
Fennel Gratin
Seasonal Vegetable Stir-Fry
Roasted Root Vegetables
Purée of Sweet Potatoes
Truf�le-Infused Grilled Polenta
Herb Roasted Mini Red Potatoes
Oven Roasted Potatoes with Garlic, Olive Oil and Rosemary
Duchess Potato
Potato Rosti
Garlic Mashed Potatoes
SALADS (bowl per table)
Romadicchio – Romaine and Radicchio in Aged Balsamic Vinaigrette
Organic Spring Mix with Mandarin Slices in a Balsamic Vinaigrette
Garden Salad with Tomatoes and Cucumbers in a Red Wine Vinaigrette
Greek Village Salad with Tomatoes, Cucumbers, Onions, Olives and Feta Cheese in a Lemon Olive Oil Dressing
DESSERTS
Tri-Coloured Sorbet: Lemon, Mango and Raspberry Sorbet Served in a Martini Glass garnished with a Fresh Mint Leaf
White and Dark Chocolate Mousse Served in a Martini Glass topped with a Strawberry
Vanilla Ice Cream Crepe with Raspberry Sauce and Chocolate Drizzle
Chocolate Tartufo Ice Cream
Crème Brulée garnished with Fresh Berries
Homemade Tiramisu
Dessert Trio: Mini Cheesecake, Chocolate Covered Strawberry and Mini Chocolate Mousse
DESSERT PLATTERS (per table)
Fresh Fruit Platter
Italian and French Pastry Platter
Assorted Cheeses, Grapes
LATE NIGHT SAVOURY STATIONS
PIZZA STATIONHomemade Pizzas with a variety of toppings: Vegetarian, Pepperoni, Ricotta, Spinach and Cherry Tomato, Potato and Caramelized Onions
POUTINE STATIONFrench Fries with Homemade Gravy and Fresh Cheese Curds
GRILLED CHEESE STATIONMini Grilled Cheese Sandwiches including Mozzarella,
Swiss and Mushroom, Cheddar and Bacon and Smoked Mozzarella and Green Apple
MIDWAY STATIONMini Corn Dogs, Popcorn, Nachos and Salsa, French Fries
PORCHETTA STATIONRoasted Suckling Pig Hand Carved and Served with Assorted Panini and Hot Banana Peppers
NACHO STATIONNachos Served with Salsa, Cheddar Cheese, Sour Cream, Green Onions and Olives
PIEROGI STATIONPotato and Cheese Pierogies Served Sautéed Onions, Sour Cream and Bacon Bits
CHICAGO-STYLE STATIONThinly Sliced Roast Beef Hoagies Served with Sweet Peppers, Spicy Giardiniera,
Pickles and Provolone Cheese. Served with Regular Potato Chips
MONTREAL-STYLE STATIONSmoked Meat Sandwiches on Rye Bread Served with Mustard and Pickles
MINI SLIDER STATIONBeef Sliders served with a variety of toppings (Lettuce, Tomato, Onions, Pickles,
Cheddar Cheese, Ketchup, Mustard, Relish, Homemade BBQ Sauce)
MEDITERRANEAN SEAFOOD BUFFETShrimp Sautéed with Garlic, Pimento and Beer, Dungeness Crab, Mussels in a Light Tomato Sauce, Fried Calamari, Shrimp Patties and Cod Fish Croquettes
LATE NIGHT SWEET STATIONS
BELGIAN WAFFLESFreshly made Belgian Waf�les served warm, topped with Strawberry
and Chocolate Sauce and Served with French Vanilla Ice Cream
MILK AND COOKIESFreshly baked Chocolate Chip, Double Chocolate and Oatmeal Raisin Cookies served
with a Glass of Plain, Chocolate and Strawberry Milk
SWEET PANINI STATIONBrioche Filled with Nutella, Strawberries and Bananas Grilled on a Panini Press
BOMBETTE STATIONItalian Style Mini Donuts Filled with Nutella and Pastry Cream
CRÊPE SUZETTEHomemade Crêpes in an Orange Brandy Sauce topped
with Fresh Berries and dusted with Icing Sugar
ICE CREAM SUNDAE BARChocolate and Vanilla Ice Cream with an array of toppings
CHEESECAKE STATIONPlain and Swirled New York Style Cheesecake with a wide array of sauces and toppings
TRADITIONAL SWEET TABLEAssorted Cakes, Flans and Tortes, Italian and French Pastries and Seasonal Fruit
CHURRO STATIONFreshly made Churros with Dulce De Leche Dipping Sauce
BAR MENU
STANDARD OPEN BARSparkling Wine for Toasting
Red and White House Wine per Table
Rye, Vodka, Rum, Gin, Scotch, Brandy
Sambucca, Kalhua, Peach Schnapps, Triple Sec, Campari
Domestic Beers
Soft Drinks, Fruit Juices, Bottled Mineral and Flat Water, Coffee, Tea and Espresso
DELUXE OPEN BARStandard Open Bar Items Plus
Grappa, Bailey’s Irish Cream, Courvoisier Cognac VS
Grand Marnier, Cointreau, Drambuie
Amaretto, Limoncello
Heineken, Stella, Corona
MARTINI BAR
PROSECCO STATION
MOJITO BAR
NON-ALCOHOLIC LEMONADE STATION
SPIKED LEMONADE STATION
NON-ALCOHOLIC PUNCH STATION