Dine - internationalcentre.com · Dine. Peppercorn Crusted Beef . Tenderloin and Herbed Hasselback...
Transcript of Dine - internationalcentre.com · Dine. Peppercorn Crusted Beef . Tenderloin and Herbed Hasselback...
Dine
Peppercorn Crusted Beef Tenderloin and Herbed Hasselback Potato withSummer VegetableSuccotash
Signature AppetizersSustainable Nicoise / 15Seared Albacore Tuna, Ontario Green Beans, Pickled RedOnions, Tomatoes, Heirloom Potatoes and an 8-Minute Farm Fresh Egg
Smoked Ontario Duck / 13 Dried Muskoka Cranberry and Mandarin Orange Slaw, Pomegranate Molasses, Crispy Potatoes
Ontario Whiteªsh and Nova Scotia Lobster Terrine / 16Triple Crunch Mustard Crème Fraîche, Black Pepper Crackerson an Heirloom Radish and Sprout Salad
Seafood Duo / 15Sustainably Harvested Scallop Ceviche, Ancho Dusted Shrimp, Green Mango Salad and Taro Root Chips
Grilled Local Quail / 12Marinated Squash Salad, Crispy Chick Pea Cake,Cherry Reduction
Twice-Cooked Pork Belly / 12Ginger Fried Asian Greens, Baby Carrots and Star Anise
Smoked Salmon and Crab Meat Parcels / 15Melted Onions, Crispy Leeks, Basil Purée
Signature SaladsYear RoundMediterranean Salad of Baby Arugula, Grilled Artichokes, Marinated Red Onions, Black Olives with a Red Wine Vinaigrette
IC Romaine Wedge, Farm Fresh Hard Boiled Egg, Bacon, Croutons, Shredded Parmesan, Roasted Garlic with a Lemon Pepper Dressing
IC Minted Waldorf, Ontario Apples, Celery, Walnuts and Fresh Mint in a Yogurt Dressing
Spring/SummerBaby Arugula, Ontario Peaches, Shrimp, Roof Top Garden Basil with a Red Wine Vinaigrette
Ontario Cucumber Ribbons, Bibb Lettuce, Marinated Red Onions, Feta Cheese, Roof Top Garden Dill with a Lemon Vinaigrette
House Pickled Green and Yellow Zucchini, Heirloom Spinach, Pine Nuts, Raisins and Roof Top Garden Mint with a Sherry Vinaigrette
Fall/WinterSpinach and Endive, Flax, Pumpkin Seeds, Granny Smith Apple with an Ontario Blueberry Vinaigrette
Roasted Beets, Spinach, Pistachios in a Stilton Dressing
Roasted Ontario Butternut Squash, Organic Arugula, Dried Muskoka Cranberries, Fresh Thyme with a Maple Vinaigrette
Any options / 12
PLATED À LA CARTEAll complete dinners include Freshly Baked Artisan Rolls with Butter, Freshly Brewed Regular & Deca�einated Co�ee and Variety of Specialty Teas with Lemon, Honey & Milk
DineDinner Menu
Minimum Plated Dinner price of 61 dollars per guest, protein entrée only. Minimum guarantee of 20 guests, minimum 3 courses or surcharges may apply.2016–2017 Event Culinary Menu. Prices subject to change without notice. Tax and Facility Fee not included.
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Savoury SoupsYear RoundHot and Sour Soup with Shrimp
Roasted Mushroom Purée withCrumbled Bacon and Fresh Herbs
Ontario Cauliflower, Onion and Sa�ron
Spring/SummerChilled Ontario Vine-Ripened Tomato Gazpacho, Diced Cucumbers and Peppers Garnished with Croutons Add Nova Scotia Lobster / 4
Green Bean and Corned Beef Minestrone
House-Smoked Roasted Red Pepper with Charred Corn and Black Beans
Fall/WinterCurried Yellow Lentil with Cumin and Shrimp
Double Beef Consommé with a Julienne of Ontario Fall Vegetables and Braised Short Rib Ravioli
Leek and Potato Garnished with Tru�le Oil and Chives
Any option / 9
IntermezzoNiagara Ice Wine Sorbet
Vodka Lemon Sorbet
Red Beet & Merlot Sorbet
Apple Cider Sorbet
Ginger Lime Sorbet
Any option / 6.5
PLATED À LA CARTE ...continued
DineDinner Menu
Minimum Plated Dinner price of 61 dollars per guest, protein entrée only. Minimum guarantee of 20 guests, minimum 3 courses or surcharges may apply.2016–2017 Event Culinary Menu. Prices subject to change without notice. Tax and Facility Fee not included.
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Signature EntréesSelect (1) one each from the Protein Entrées or Vegetarian Entrées, Vegetable Sides and Starch Selections
HAND-CRAFTED PROTEIN ENTRÉESCornish Hen / 42Roasted Half Rock Cornish Hen stu�ed with Mushroom and Herb Alberta Barley, Rosemary Jus Select one vegetable side. Starch included.
Peppercorn Crusted Ontario Beef Tenderloin / 49.5Classic Brandy Peppercorn Sauce
Grilled Manhattan-Cut Striploin / 46.5Chimichurri Sauce
12oz Bone-In Ontario Ribeye Steak / 49.5Fresh Herb Salsa Verde
Double Cut Ontario Omega-3 Pork Chop / 42.5Smoky Maple Mustard Jus
Caramelized Onion, Leek, Sage and Goat Cheese Stu�ed Chicken Supreme / 42.5Roasted Red Pepper Salsa Rossa
Roasted Pork Tenderloin / 43.5Stu�ed with Prunes, Wrapped in Prosciutto, Madeira Jus
HAND-CRAFTED VEGETARIAN ENTRÉESPhyllo “Beggar’s Purse”Layered roasted vegetables with Bu�alo Mozzarella, on Wilted Garlic Spinach with a Fresh Tomato Sauce
Wild Mushroom and Herb Polenta CakeOrganic Arugula, Roasted Red Pepper Salsa Rossa
VEGETABLE SIDESYear Round French Beans with Roasted Shallots
Ontario Wildflower Honey Glazed Parsnips and Heirloom Carrots
Braised Red Cabbage with Ontario Apples
Spring/Summer Broccoli with Lemon and Olive Oil
Summer Vegetable Succotash
Sugar Snap Peas with Roof Top Garden Mint
Fall/WinterBrussels Sprouts Gratin
Glazed Carrots
Maple and Thyme Roasted Squash
Roasted Heirloom Beets
STARCHESRoasted Onion and Thyme Mashed Potatoes
Green Onion and Lemon Forked Potatoes
Roasted Ontario Vine-Ripened Tomato and Garlic Polenta
Potato and Gruyere Gratin
Herbed Hasselback Potatoes
Yukon Gold Potato and Sweet Potato Pave
Herb and Parmesan Barley Risotto
PLATED À LA CARTE ...continued
DineDinner Menu
Minimum Plated Dinner price of 61 dollars per guest, protein entrée only. Minimum guarantee of 20 guests, minimum 3 courses or surcharges may apply.2016–2017 Event Culinary Menu. Prices subject to change without notice. Tax and Facility Fee not included.
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In partnership with
Signature Desserts Double Chocolate Cheese Cake / 10Berries, Raspberry Coulis
Fresh Fruit Flan / 12Honeydew Melon Sorbet, Passion Fruit Coulis
Warm Bread Pudding with Dried Muskoka Cranberries / 12Bourbon Caramel Sauce, Maple Crunch Ice Cream
Ontario Apple Tarte Tatin / 12Cinnamon Ice Cream
Ontario Peach Frangipane Tart / 12French Vanilla Ice Cream
Ontario Zucchini Brownies / 13White Chocolate Crème Brûlée, Lindt Chocolate Ice Cream
Local Cheese Experience / 14Ontario Brie, 5-Year Aged Ontario Cheddar, Chocolate Cheese, Niagara Gold Rhubarb Chutney, Cranberry Foccacia, Niagara Riesling and Cabernet Sauvignon Jellies
PLATED À LA CARTE ...continued
DineDinner Menu
Minimum Plated Dinner price of 61 dollars per guest, protein entrée only. Minimum guarantee of 20 guests, minimum 3 courses or surcharges may apply.2016–2017 Event Culinary Menu. Prices subject to change without notice. Tax and Facility Fee not included.
Soup and SaladsSelect (4) four from the following items
Year RoundOrganic Mediterranean Quinoa, Ontario Vine-Ripened Tomatoes, Cucumbers, Peppers, Kalamata Olives, Feta, Oregano with a Red Wine Vinaigrette
IC Custom Romaine Salad with Farm Fresh Hard Boiled Eggs, Bacon, Croutons, Shredded Parmesan, Roasted Garlic with a Lemon Pepper Dressing
Roasted New Potato, Green Beans, Leeks, Parsley and a Grainy Mustard Dressing
B.L.T. Pasta Salad, Fusilli with Bacon, Spinach, Ontario Vine-Ripened Tomato, Fresh Herbs, Mixed with a Smoked Grainy Mustard Dressing
Organic Greens with Chef’s Array of Delectable Dressings
Barley Salad with Dried Apricots, Cranberries and Pecans in an Orange Balsamic Dressing
Spring/SummerWatermelon, Ontario Vine-Ripened Tomato, Feta Cheese, Oregano, Red Onions with a Balsamic Vinaigrette
Curried Cauliflower and Chick Peawith Roof Top Garden Cilantro
Ontario Vine-Ripened Tomato and Local Bu�alo Mozzarella, Torn Roof Top Garden Basil, Balsamic and Olive Oil
Fall/WinterKale and Carrot Slaw with a Rice Wine Vinaigrette
Maple Roasted Squash, Pumpkin Seeds, Dried Muskoka Cranberries with an Apple Cider Vinaigrette
Roasted Ontario Beets, Grilled Leeks, Hazelnuts, Mint and Ricotta with a Sherry Vinaigrette
Ontario Root Vegetable Slaw anda Grainy Mustard Dressing
Chef’s Soup du Jour
CUSTOMIZED EXECUTIVE DINNER BUFFET“Hot Stu�” / 59.5Minimum of 20 Guests
Menu selections include Freshly Baked Artisan Rolls with Butter, Medley of In-Season Vegetables, Vibrant Display of Sliced Fresh Fruit and Berries, Freshly Brewed Regular and Deca�einated Co�ee and Variety of Specialty Teas with Lemon, Honey & Milk
DineDinner Menu
Minimum Executive Bu�et Dinner price of 59.5 dollars per guest. Minimum guarantee of 20 guests, surcharge of 5 dollars per guest may apply.2016–2017 Event Culinary Menu. Prices subject to change without notice. Tax and Facility Fee not included.
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In partnership with
CUSTOMIZED EXECUTIVE DINNER BUFFET ...continued
DineDinner Menu
Minimum Executive Bu�et Dinner price of 59.5 dollars per guest. Minimum guarantee of 20 guests, surcharge of 5 dollars per guest may apply.2016–2017 Event Culinary Menu. Prices subject to change without notice. Tax and Facility Fee not included.
EntréesSelect (3) three from the following items
Grilled Moroccan Spiced Chicken
House-Smoked BBQ Chicken
Pan Seared Atlantic Salmonwith a Green Olive Tapenade
Extremely Slow Roasted Ontario Striploin with a Peppercorn Sauce
Provençal Beef Stew with Red Wine and IC Roof Top Garden Herbs
Thai Green Curry Chicken
Veal Goulash Stew, Paprika, Caraway and Onions
Stir Fried Chicken with Snap Peas and Carrots in a Black Bean Sauce
Roasted Chicken Supreme with Lemon and Rosemary
Ontario Lake Trout with a Kale and Almond Pesto
Slow Cooked Five-Bean Chili
Vegetarian Paella
AccompanimentsSelect (1) one from the following items
Sea Salt and Olive Oil Roasted Baby Potatoes
Roasted Onion and Thyme Whipped Potatoes
Steamed Jasmine Rice
Smoked Jalapeño Corn Bread
Sweet Potato Wedges with Cilantro and Lime
DessertsSelect (3) three from the following items
Mini Butter Tarts
Mini Crème Brûlées
Decadent Dessert Squares
Chocolate Fudge Brownies
Assorted Mini Cheesecakes
Selection of Freshly Baked Cookies
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