OLIVER & BONACINI HOSPITALITY 416.364.1211 ......menus and pricing are subject to change based on...

menus and pricing are subject to change based on seasonal availability

prices exclude tax & gratuity

OLIVER & BONACINI HOSPITALITY

416.364.1211 · [email protected]

OLIVERBONACINIEVENTS.COM



COLD BREAKFAST BUFFETpriced per person

PASTRY PL AT TERfresh seasonal fruits

brioche à tête viennoiseriesfreshly brewed coffee & selection of teas

14

L ADY STEPHEN'S CONTINENTALfresh fruit

brioche à tête viennoiseriespressed yoghurt

granola & preservesfreshly brewed coffee & selection of teas

24

GEORGE'S CONTINENTALfresh fruit

smoked salmon platterwhipped cream cheese, onions, capers & dill

brioche à tête viennoiseriesjams, marmalades & butter

freshly brewed coffee & selection of teas28



HOT BREAKFAST BUFFETpriced per person

PASTRY PL AT TERfresh seasonal fruits

brioche à tête viennoiseriesfreshly brewed coffee & selection of teas

14

MAISONNEUVEscrambled eggs, crème fraîche & chives

breakfast sausages & toronto baconduck fat potatoes


fresh seasonal fruitsgranola & yoghurt

freshly brewed coffee & selection of teas 32

LE DRUMMONDscrambled eggsToronto bacon

crumpetsduck fat potatoes

smoked salmon platterwhipped cream cheese, onions, capers & dill


freshly brewed coffee & selection of teas 36



BRUNCH BUFFETavailable Saturday and Sunday 10:00am-3:00pm

priced per person

LE WESTMOUNTscrambled eggs Toronto bacon

crumpets duck fat potatoes

charcuterie with French & English cheesescoastal oysters & shrimp cocktail

smoked salmon platter whipped cream cheese, onions, capers & dill

brioche à tête viennoiseries jams, marmalades & butter

fresh seasonal fruitsgranola & yoghurt

freshly brewed coffee & selection of teas64



PLATED BRUNCHavailable Saturday and Sunday 10:00am-3:00pm

priced per person

LE L AURENTIENFRESHLY BREWED COFFEE & SELECTION OF TEAS

-

CHIA SMOOTHIE BOWLgranola, berries, pressed yoghurt

-

FRESH SEASONAL FRUITS-

POACHED EGGS & AVOCADO ON TOASTroasted tomatoes, Branston chutney

29

LE STRATHCONAFRESHLY BREWED COFFEE & SELECTION OF TEAS

-

WARM OATMEAL & GRAINScompressed peach, maple sugar

or


-

SMOKED HADDOCK HASHpoached eggs, Keen's mustard cream, green onion

or

POACHED EGGS & AVOCADO TOASTroasted tomatoes, Branston chutney

or

BÉNÉDICTINE EGGScrumpet, Toronto bacon, sauce choron, spinach

-

GEORGE’S MESSChantilly, meringue, berries

or

GLEN BRETON WHISKY PUDDINGsour cream ice cream

44



PLATED BRUNCHavailable Saturday and Sunday 10:00am-3:00pm

priced per person

BRUNCH ELIZABETHFRESHLY BREWED COFFEE & SELECTION OF TEAS

-

BEETROOT SALADblue cheese, shallot vinaigrette, grapes, sunflower seeds

or

CREAM OF MUSHROOM SOUPshimeji & maitake fricassée, bannock Melba toast

or


-

HAMBURGERcauliflower cheese, Chef’s green salad

or

ORGANIC SALMONKevin’s kedgeree, hen’s egg, smoked haddock,

mint yoghurt, apple gastrique or

SMOKED HADDOCK HASH poached eggs, Keen's mustard cream, green onion

-

GEORGE’S MESS Chantilly, meringue, berries

or

THREE CHEESESchutney

59



LUNCHavailable Monday to Friday 11:30am-3:00pm

priced per person ∙ includes bread service

CHARLOT TECREAM OF MUSHROOM SOUP

shimeji & maitake fricassée, bannock Melba toastor

LETTUCE SALADaged Avonlea cheddar, seaweed buttermilk dressing, lardons, cured hen’s yolk

-

BG CLUB SANDWICHchicken, Toronto bacon, tomato, lettuce, saffron aïoli

or

FISH CAKEsalmon caviar, celery root remoulade, poached egg, arugula, sauce gribiche

-


-

FRESHLY BREWED COFFEE & SELECTION OF TEAS48





GEORGINACREAM OF MUSHROOM SOUP



or


-


or

FISH CAKEsalmon caviar, celery root remoulade, poached egg, arugula, sauce gribiche

or

CHICKEN POT PIEclotted cream, mixed mushrooms, roasted vegetables

-


or

GEORGE’S MESSChantilly, meringue, berries, mint

-






ANNIECREAM OF MUSHROOM SOUP



or


or

STEAK TARTAREoyster mayonnaise, bannock, dulse, pickles

-


or

FISH CAKE*salmon caviar, celery root remoulade, poached egg, arugula, sauce gribiche

or

CHICKEN POT PIEclotted cream, mixed mushrooms, roasted vegetables

or

BUTLER’S STEAKchamp mash, Reform sauce

-


or


or


-


*may be substituted for Organic Salmon during event planning process



DINNERpriced per person ∙ includes bread service

L'OUTREMONTCREAM OF MUSHROOM SOUP



-

BUTLER’S STEAK champ mash, Reform sauce

or

ORGANIC SALMONbroccoli, horseradish, shiitake mushrooms, quinoa, lemon purée, matelote sauce

-


-





VILLE MARIECREAM OF MUSHROOM SOUP



or


-

BUTLER’S STEAK champ mash, Reform sauce

or


or

VOL AU VENTbroccoli, root vegetables, wild mushroom, pickles, crispy vegetables, shiitake jus

or

STUFFED QUAIL puff pastry, pork farce, truffle vinaigrette, grilled sucrine lettuce, sauce suprême,

whipped liver parfait-


or


-





LE MONT ROYALCREAM OF MUSHROOM SOUP



or


or

STEAK TARTAREoyster mayonnaise, bannock, dulse, pickles

-


or

VOL AU VENTbroccoli, root vegetables, wild mushroom, pickles, crispy vegetables, shiitake jus

or

SEARED SEA SCALLOPS*black pudding, peas, smoked crème fraîche, mint, turnip, chorizo oil

or

BEEF WELLINGTON**pastry-wrapped filet mignon, mushroom duxelles, prosciutto, chestnut purée,

wild mushrooms, young turnip, sea buckthorn, green peppercorn sauce-


or


or


-


*may be substituted for Stuffed Quail during event planning process

**may be substituted for Butler's Steak during event planning process



RECEPTION PLATTERSpriced per person

VEGETABLE CRUDITÉShousemade dipping sauce

6

HOUSE-CURED SALMON crumpet, onions, capers, dill

14

ST-CANUT FARMS & FRIENDS CHARCUTERIEhouse pickles, mustard, toasts

16

FRUITS DE MER PLATTERchilled Gulf shrimp, coastal oyster, crudo, seasonal additions,

mignonette, Marie Rose & nasty sauce26

FRENCH & ENGLISH CHEESESChef Kevin’s selection, crisps, toasts

19



PASSED CANAPÉSpriced per piece ∙ minimum order of one dozen per item

WELSH RAREBIT sourdough 3

DEVILS ON HORSEBACK bacon-wrapped prunes, almonds, Biff’s mustard 3

CUCUMBER CUP goat cheese, herb, lemon 3.50

CRISPY PORK BELLY Branston pickle 3.50

BEET & CHEESE TERRINE 3.50

MUSHROOM TARTLET pickled shimeji 4

ARANCINI black pudding, smoked cheddar, rouille 4

CANADIAN OYSTER eastern & western, pineapple salsa 4.50

STUFFED YORKSHIRE PUDDING butler’s steak, horseradish 6

STEAK TARTARE oyster mayonnaise on fennel cracker 6

FOIE GRAS TORCHON brioche, Branston pickle 7

TUNA CRUDO citrus, horseradish 7

LAMB LOLLIES mint sauce 8



BEVERAGESpriced per drink

NON-ALCOHOLICFRESHLY BREWED COFFEE OR TEA 3.95

ESPRESSO-BASED COFFEE from 4.50

SOFT DRINK from 3.50

FRESHLY SQUEEZED JUICE 6

ESKA 350ML (still & sparkling) 3.50

ESKA 750ML (still & sparkling) 6.95

SIGNATURE MOCKTAIL from 8

BARSTANDARD RAIL SHOT 8(Smirnoff vodka, Tanqueray gin, Havana Club rum, Canadian Club rye, Sauza tequila)

PREMIUM RAIL SHOT 10(Belvedere vodka, Hendrick’s gin, Lot 40 rye, Appleton rum, Buffalo Trace bourbon)

SIGNATURE COCKTAIL from 14

MARTINI from 12

SINGLE MALT SCOTCH from 12

CIDER/BEERDOMESTIC BOTTLE 8

IMPORT BOTTLE 8.50



BEVERAGESpriced per drink

COCK TAILS SIGNATUREPIMM’S CUP

Pimm’s No. 1, citron, Sprite14

BLOOMING ROSETequila, Chambord, citron, framboise,

Sirop Romarin15

GOLDEN SQUARE MILE SOURgin, liqueur de fleur de sureau St-Germain,

cidre, citron, œuf17

LADY STEPHEN NO. 1vin mousseux, rhum, ananas, thé vert

16

SURLY OLD UNCLEPimm’s No. 1, vermouth rouge, gin, pamplemousse

14

BITTER AUNTPimm’s No. 1, Chambord, aperol, vin blanc,

canneberge, gingembre14

BOULEVARDIER DU BARONwhisky canadien, Campari, vermouth rouge,

liqueur maraschino16

COCK TAILS CL AS SIQUESDARK & STORMY

rhum noir épicé, bière gingembre, lime14

COCKTAIL DUBONNETDubonnet Rouge, gin, angostura, citron

13

ROB ROYscotch, vermouth rouge, angostura

14

SIDECARbrandy, triple sec, citron

14

OLD FASHIONEDbourbon, orange, sucre, angostura

14

NEGRONICampari, gin, vermouth rouge, orange

14

SOIXANTE QUINZEvin mousseux, gin, citron

17

WHITE LADYgin Beefeater, Cointreau, citron

14



WINE LISTSPARKLINGLa Farra Prosecco, Vénétie, Italie 65G.H. Martel 'Victoire Prestige', Champagne, France 120G.H. Mumm, Champagne, France 144G.H. Mumm et Cie Cordon Rouge Brut, Champagne, France 195

WHITETrapiche Chardonnay, Mendoza, Argentine 45Rapitala Chardonnay, Sicile, Italie 50Brancott Estate Sauvignon Blanc, Marlborough, Nouvelle-Zélande 50Bolla Pinot Grigio delle Venezie, Italie 55Cave Spring Riesling, Niagara, Ontario 60Badenhorst Family Wines ‘Secateurs’ Chenin Blanc, Afrique du Sud 62Stoneleigh Sauvignon Blanc, Marlborough, Nouvelle-Zélande 65Kendall-Jackson ‘Vintner’s Reserve’ Chardonnay, Comté de Sonoma, Californie 66Mission Hill Chardonnay, Okanagan Valley, Colombie-Britannique 75Domaine Laroche Chablis, Saint Martin, France 100

REDTrapiche Reserve Malbec, Mendoza, Argentine 45Quinta do Crasto, Flor de Crato, Douro, Portugal 48Montepulciano d’Abruzzo, Barzoli, Italie 48Big House Syrah, Petite Sirah, Grenache, Monterey, Californie 50Campo Viejo Tempranillo Rioja Reserva, Espagne 50Three Thieves, Pinot Noir, Californie 59Rocca delle Macìe Chianti, Italie 60Badenhorst Family Wines ‘Secateurs’ Shiraz, Mourvedre, Grenache Cinsault, Afrique du Sud 62Roc du Manoir ‘Côtes de Castillon’, Bordeaux, France 65Mission Hill, Five Vineyards, Cabernet Sauvignon, Merlot, Colombie-Britannique 68Kenwood Cabernet Sauvignon, Comté de Sonoma, Californie 70Château Paveil de Luze, Margaux, France 120

Not sure what to select? Forward your menu selection and wine price range to your event specialist. Our sommelier is happy to assist with your selection, including additional and

minimal intervention wines that are not listed.



FREQUENTLY ASKED QUESTIONSWHAT ARE THE ROOM CAPACITIES?

Seated Dinner Reception Boardroom

Robson Boardroom 12 25 12

Strathcona 40 60 24

Algonquin 20 30 16

President’s 12 20 12

Père Lacombe 12 20 12

Rogers 4 N/A N/A

WHEN ARE THE ROOMS AVAILABLE?Bookings are made on a first-come, first-served basis, based upon availability.• Breakfast – Monday to Friday, 7:00am to 10:00am• Lunch – Monday to Friday, 11:30am to 3:00pm• Brunch – Saturday and Sunday, 10:00am to 3:00pm• Dinner – Monday to Sunday, 5:30pm to 12:00am

*event timing can be extended on Thursday, Friday and Saturday evenings; please speak to your event specialist for more information

IS THERE A CHARGE TO USE THE SPACE?There is no charge to use the space, provided the minimum food and beverage expenditure is met.

WHAT ARE THE MINIMUM SPEND REQUIREMENTS?The room minimums are based on food and beverage combined, exclusive of tax and 17% gratuity. If the minimum spend requirement is not met, the difference will appear as a minimum spend off-set fee on the final bill.

Monday to Thursday Friday & Saturday Sunday

Breakfast Lunch Dinner Brunch Dinner Brunch Dinner

Robson Boardroom 400. 700. 800. 600. 1,000. 600. 800.

Strathcona 900. 1,200. 2,000. 1,400. 2,200. 1,200. 2,000.

Algonquin 400. 700. 900. 800. 1,000. 700. 900.

President’s 300. 400. 500. 500. 600. 500. 600.

Père Lacombe 300. 400. 700. 500. 800. 500. 800.

Rogers 150. 250. 350. 300. 400. 250. 350.

WHEN IS THE FINAL GUEST COUNT DUE?The guaranteed number of guests attending the event is required 24 hours in advance of event date. Please note, unless we are notified of a guest count revision, the number originally contracted will be assumed as the guarantee. You will be billed for the guaranteed number given or the actual number in attendance, whichever is greater.

CAN I HOLD A MEETING OR PRESENTATION IN THE PRIVATE ROOMS?Absolutely! Please note that adding audio-visual equipment will alter the room capacities.



DO YOU SUPPLY AUDIO-VISUAL EQUIPMENT?Freeman Audio Visual Canada is Oliver & Bonacini’s (O&B’s) official in-house supplier—please contact Freeman Audio Visual Canada to coordinate all of your audio-visual needs at 514.631.1821 x330. Alternate permitted AV suppliers are subject to a 500. (minimum) access fee, must supply insurance, and must contract an AV technician through Freeman Audio Visual Canada if looking to patch into on-site equipment. Please note that only those AV suppliers listed are permitted in O&B event venues and restaurants. Please note that adding audio-visual equipment may alter room capacities.

WHAT SERVICES AND ITEMS DOES BAR GEORGE SUPPLY?The following services are complimentary:• Service staff• Existing tables and chairs• Standard table flatware and glassware• Candles• Printed personalized menus at each place setting• Table numbers

DO YOU PROVIDE REFERRALS TO MUSICIANS, FLORISTS, CAKE MAKERS, ETC.?We are happy to provide referrals for all of your needs! Please speak to your event specialist for more details.

WILL THERE BE A BAR SET UP IN THE ROOM?Bar George service staff can provide full cocktail service to your guests. We can also provide a satellite bar. Please note for a satellite bar, a 500. minimum spend in bar sales before tax and gratuity is required or a bartender charge of 100. will be applied to the final bill. Please speak to your event specialist for suggestions on tailoring your beverage selections and guest experience.

HOW ARE BEVERAGE COSTS MANAGED?Beverages (alcoholic and non-alcoholic) are charged based upon consumption per drink, plus tax and gratuity. We do not offer fixed price per person bar packages or individual bills. Wines are selected from our current list,and charged per bottle. In accordance with liquor licensing regulations, we are unable to permit our guests to bring in their own wine or alcohol, but please advise us of your preferences and we will be happy to find a comparable item from our list. Please note that we are not able to order in wines that are not part of our current selection.

HOW IS THE MENU DETERMINED?All food items for private events are selected from our current seasonal menu package. Food items are subject to current market prices. Your event specialist can assist you with tailoring your selections for the best guest experience.

WHAT OTHER EXPENSES SHOULD I CONSIDER?Please consider below items as common costs. For a formal cost estimate please contact an event specialist.• If designated seating is required, please provide your own place cards and/or seating chart• If cruiser tables are required, your event specialist will be happy to arrange through our third-party supplier—

charges will be added directly to your bill with no additional mark-up• If you require specialty table linens, your event specialist will be happy to arrange through our third-party

supplier—charges will be added directly to your bill with no additional mark-up



IS THERE A CAKE PLATING FEE?The only outside food item permitted to be brought in is celebratory cake or cupcakes. The per guest fee is based on your confirmed guest count.

Cupcake station per guest 2.

Cake—cut and plated by Chef with garnish, served as part of the dinner menu per guest 5.

Cake—cut and plated as part of a self-serve station per guest 3.

WHO IS MY CONTACT ON THE DAY OF THE EVENT?A Bar George Restaurant Manager will be your onsite contact upon arrival and for the duration of your event.

IS PARKING AVAILABLE?Bar George has underground parking for approx. 100 cars. Additional parking is available at Superior Parking on 1414 rue Drummond.

HOW ARE PAYMENTS MADE?The signed confirmation form and deposit of 500. per room is required to secure the date and space, payable by credit card, bank draft or certified cheque. The balance must be paid by credit card or cash at the conclusion of the event. Please speak with your event specialist regarding payment and billing information regarding Buyouts.

WHAT IS THE CANCELLATION POLICY? Your deposit is fully refundable if notice of cancellation is received 14 or more days in advance of event date. If notice of cancellation is received with less than 14 days’ notice the deposit is forfeited. If notice of cancellation is received with less than 48 hours’ notice you will be charged the room minimum plus tax and gratuity.

WHAT ADDRESS SHOULD I USE FOR MY INVITATIONS?Bar George1440 rue DrummondMontreal, QC H3G 1V9

FOR ALL BOOKING INQUIRIES PLEASE CONTACT:[email protected]

OLIVER & BONACINI HOSPITALITY 416.364.1211 ......menus and pricing are subject to change based on...

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Transcript of OLIVER & BONACINI HOSPITALITY 416.364.1211 ......menus and pricing are subject to change based on...