901 Lawrence Ave. West, Toronto, ON M6A 1C3 • 647-259-5471 • cecadmin@villacharities.com 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