ROSEWOOD HOTEL GEORGIA

All prices are subject to 16% service charge, 4% administration fee, plus total Food & Beverage and related charges are subject to 5% GST. Alcoholic beverages are subject to an additional 10% PST.

ROSEWOOD HOTEL GEORGIA

CATERING MENU PACKAGE 2016


TABLE OF CONTENTS

BREAKFAST

Continental Buffet 3

Hot Buffet 4

Brunch 5

Plated 6

BREAKS & REFRESHMENTS

Coffee Breaks 7, 8

A La Carte Break Items 9

LUNCH

Working 10

Pizza 11

Buffet 12, 13

Plated Summer 14

Seasonal ‘Bento’ Box 15

Plated Autumn 16

RECEPTION

Canapés 17

Platters 18

Action Stations 19

Iced Stations 20

DINNER

Buffet 21, 22

Plated Summer 23, 24

Plated Autumn 25, 26

BEVERAGE

Wine List 27, 28

Bar Service 29

Add-Ons 30

Meeting Room Capacities 31

General Information & Policies 32, 33

All Seafood Options on this menu are recommended by the Ocean Wise program as ocean-friendly.

Table of contents


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BUFFET BREAKFASTS $ per person

YVR CONTINENTAL 29

Freshly Squeezed Orange Juice and Apple Juice

Selection of House Baked Croissants, Mini Muffins, Assorted Danishes

Individual Fruit Salads with Greek Yogurt and Local Honey

Assorted Fruit Preserves

Freshly Brewed Cafe Milano Coffee and a Collection of TWG Teas

DELUXE CONTINENTAL 30

Freshly Squeezed Orange Juice and Grapefruit Juice


House Made Granola with Dried Fruit, 2 percent and Skim Milk

Sliced Seasonal Fruit and Berries, Greek Yogurt and Local Honey



EUROPEAN CONTINENTAL 33


House Baked Croissants, Mini Muffins

House Made Granola with Dried Fruit, 2 percent and Skim Milk

Charcuterie Plate with Air Dried and Smoked Meats with Olives and Pickles

Canadian Sliced Cheese Plate with Grapes and Nuts

Maple Hills Farms Hard Boiled Free Range Eggs

Assortment of Sliced Light and Dark Rye, Multigrain and Sourdough Bread


Freshly Brewed Cafe Milano Coffee and A Collection Of TWG Teas

ENHANCE WITH House Made Granola with Dried Fruit and Skim Milk 5

Assorted Whole Grain, Rye and White Toast with Butter and Preserves 3

Maple Hills Farms Free Range Hard Boiled Eggs 3

Selection of Individual Fruit Yogurts 4

Greek Yogurt Parfait with House Made Granola and Seasonal Fruits 6

Bircher Muesli Rolled Oats, Local Berries, Apple, Almonds, Cream and Milk 5

Selection of Cereals, 2 Percent and Skim Milk 4

Breakfast Sandwich with Maple Hills Farms Free Range Scrambled Eggs, House Cured Paradise Valley Bacon 9

Farmhouse Cheddar Cheese on a Toasted English Muffin

BEVERAGES

Freshly Brewed Cafe Milano Coffee and A Collection of TWG Teas 6.50

Hot Chocolate 6.50

2 Percent, Skim, or Soy Milk 25/Pitcher

Pitchers of Juice, Choice of: 38/Pitcher

Freshly Squeezed Orange, Grapefruit, Cranberry or Apple Juice

Pitchers of Smoothie, Choice of: 49/Pitcher

Rah Raw with Apple, Celery, Spinach, Cranberry and Kale, Sweetened with Pure Blue Agave

Vancouver Antioxidant with Pomegranate, Green Tea, Blueberry, Ginger and Bee Pollen

Grouse Grind with Freshly Squeezed Orange Juice, Banana, Apple and Green Tea

Continental breakfast


BUFFET BREAKFASTS $ per person

A minimum of 20 guests is required for all hot breakfast buffets, or a surcharge of $5 per person applies.

VANCOUVER 38

Freshly Squeezed Orange Juice and Cranberry Juice


Sliced Seasonal Fruit and Berries Greek Yogurt and Honey

Maple Hills Farms Scrambled Free Range Eggs, Farmhouse Cheddar Cheese and Chives

Crushed North Arm Farms Nugget Potatoes with Caramelized Onion and Roasted Campari Tomatoes

Choose 2 of the following;

Chef’s Special Ground Pork Shoulder Sausage

Local Turkey Sausage

House Cured Fraser Valley Bacon

Emperor Ham

Roasted Tomatoes



VICTORIA 39




Maple Hills Farms Free Range Eggs Benedict with Hollandaise Sauce

Choose 1 of the following vartieties;

Emperor Ham

Spinach and House Smoked Pacific Salmon

Roasted Portobello Mushroom



CHEF ATTENDED STATIONS Add to a full breakfast menu. A labour fee of $150 per chef applies to all Chef attended action and carving stations. One chef per 40 guests.

Minimum of 20 guests required

Waffle or French Toast 12


Belgian Liege Waffles, Strawberry Compote and Chantilly Cream

Brioche French Toast, Caramelized Bananas, Noble Bourbon Maple Syrup, Chantilly Cream

Omelette Station 15

Maple Hills Farms Free Range Eggs, Emperor Ham, Smoked Salmon, Shrimp Meat, Tomatoes,

Peppers, Chives, Mushrooms, Spinach, Cheddar and Feta Cheeses

BEVERAGES

Freshly Brewed Cafe Milano Coffee and A Collection of TWG Teas 6.50

Hot Chocolate 6.50


Pitchers of Juice, Choice of: 38/Pitcher

Freshly Squeezed Orange, Grapefruit, Cranberry or Apple Juice

Pitchers of Smoothie, Choice of: 49/Pitcher

Rah Raw with Apple, Celery, Spinach, Cranberry and Kale, Sweetened with Pure Blue Agave

Vancouver Antioxidant with Pomegranate, Green Tea, Blueberry, Ginger and Bee Pollen

Grouse Grind with Freshly Squeezed Orange Juice, Banana, Apple and Echinacea Tea

Hot breakfast


Brunch

ROSEWOOD BRUNCH BUFFET Minimum of 25 guests required, or a surcharge of $5 per person applies. $ per person

55

A Selection of Flat Breads and Rolls

Freshly Squeezed Orange Juice, Grapefruit, Apple and Cranberry Juice



House Made Granola with Dried Fruit and Skim Milk

Individual Fruit Salads with Citrus and Poppy Seeds

Kale and Farro Salad, Grapes, Raisins, Pumpkin Seeds with Vadouvan Vinaigrette

North Arm Farms Roasted Beets with Arugula, Apple, Hazelnuts and Blackberry Vinaigrette

Charcuterie Plate with Air Dried and Smoked Meats, Olives and Pickles

Salt Spring Island Cheese Plate with Fruit and Nuts

Maple Hills Farms Free Range Eggs Benedict with House Cured Bacon and Hollandaise Sauce

Belgian Leige Waffles, Strawberry Rhubarb Compote and Chantilly Cream

Roasted Ross Down Farms Free Range Chicken Breast with Wild Mushroom Polenta

Local Honey Glazed North Arm Farms Root Vegetables

North Arm Farms Nugget Potatoes with Black Pepper and Preserved Lemon Vinaigrette

Chef’s Special Selection of Petit Fours, Tarts, Cakes and Cookies

Freshly Brewed Cafe Milano Coffee and A Collection of TWG Teas


Plated breakfast

$ per person

BOWEN ISLAND 35

Blueberry, Banana and Orange Smoothie

Individual House Made Granola Parfaits with Greek Yogurt and Local Honey

Whole Grain Mini Muffins

Grilled Vegetable, Faro, Quinoa and Tofu Scramble

Pan-fried North Arm Farms Potatoes with Caramelized Onion

Roasted Campari Tomato


HOWE STREET 36

Freshly Squeezed Orange Juice



Bircher Muesli, Rolled Oats, Local Berries, Apple, Almonds, Cream and Milk

Scrambled Free Range Eggs, Farmhouse Cheddar Cheese and Chives

Panfried North Arm Farms Potatoes with Caramelized Onion



Chefs Recipe Ground Pork Shoulder Sausage



Emperor Ham


WEST GEORGIA 37


House Baked Fruit and Nut Loaf



Maple Hills Farms Free Range Eggs Benedict with House Cured Bacon and Hollandaise Sauce

Crushed North Arm Farms Nugget Potatoes with Caramelized Onion and Roasted Campari Tomatoes


DUNSMUIR 37



Bircher Mueslii, Rolled Oats, Local Berries, Apple, Almonds, Cream and Milk

Baked “Frittata” with Spinach, Arugula, Chives, Tomato, Pine Nuts and Feta Cheese (Whole Eggs may be substituted with Egg Whites)

Panfried North Arm Farms Potatoes with Caramelized Onion



Chefs Recipe Ground Pork Shoulder Sausage



Emperor Ham



COFFEE BREAKS

Mid Morning $ per person

Warm and Sticky Cinnamon Buns with Toasted Pecan Crumble 10

Freshly Brewed Milano Coffee and a Collection of TWG Teas

Mini House Made Granola Parfaits with Greek Yogurt and Local Honey 12


Two Bite Fruit and Nut Loaves 12


Individual Fruit Salads with Citrus and Poppy Seeds 13


Mid Afternoon

Selection of House Baked Cookies 10


House Made Macarons, Seasonal Flavours 10


Just Baked, Raisin Scones with Devonshire Cream and Seasonal Fruit Preserves 11


House Made Double Chocolate Brownies, Seasonal Fruit Tarts and Tangy Lemon Bars 12


Signature Caramel Pop Corn with Fresh Rosemary, Curried Roasted Almonds, BBQ Potato Chips 19

Petit Fours and Macaron Display


Breaks & refreshments


BREAKS & REFRESHMENTS Minimum of 12 guests required $ per person

ENERGIZE 17


House Made Chewy Granola Bars

Lemon, Thai Basil and Ginger Green Tea

JUICE BAR (12 ounces per person - 3oz of each flavour) 17

Blueberries, Banana and Ginger

Carrot, Beet, Celery and Lemon

Pomegranate, Acai Berry and Lemon Tea

House Made Chewy Granola Bars

AU CHOCOLATE 17

Dark Chocolate Sour Cream Cake

Spicy Brownie Bites with Basque Espellete Pepper

Chocolate Macarons

SCONUT CRAZE! 19

World Famous Sconuts

Nutella and Dulce Leche Filled Deep Fried Scones

Sweetened Vietnamese Style Iced Coffee Shots

YOGURT “BAR” 16

Organic Local Plain, Low Fat and Greek Yogurts

Add Your Own;

Seasonal House made Fruit Compotes

Toasted, Hazelnuts, Macadamia Nuts, Cashews and Walnuts

Sunflower, Flax and Pumpkin Seeds

Chilliwack Honey

Seasonal Fruits

Yogurt Covered Raisins and Almonds

THE CANDY BAR 16

Nostalgic Assortment of Old Time Candy Favourites:

Candy Sticks, Tootsie Pops, Jelly Beans, Sour Keys, Licorice Allsorts, Pixy Stix, Rockets

TEA TIME 25

Just Baked, Raisin Scones with Devonshire Cream and Seasonal Fruit Preserves

Petit Almond Blueberry and Chilliwack Honey Lemon Tea Cakes

Finger Sandwiches;

Cucumber with Salted Butter on White

Roast Beef with Horseradish Mayonnaise on Whole Wheat

Maple Hills Farms Free Range Egg Salad, Chives and Black Pepper on Petit Croissant

Cold Smoked Sockeye Salmon, Caper Cream Cheese Pinwheel


A Selection of TWG Teas


A LA CARTE BREAK ITEMS $ per dozen

SWEET

Selection of House Baked Cookies 48

Petit All Butter Or Chocolate Croissants 48

Assorted Fruit and Cream Danishes 48

Seasonal Fruit and Grain Mini Muffins 48

Just Baked, Raisin Scones with Devonshire Cream and Seasonal Fruit Preserves 48

Two Bite Fruit and Nut Loaves 48

House Made Chewy Granola Bars 45

Warm and Sticky Cinnamon Buns with Toasted Pecan Crumble 48

House Made Macarons, Seasonal Flavours 43

World Famous Sconuts, Nuttella and Dulce De Leche 45

(Deep Fried Scone Batter Filled with Nutella and Dulce Leche Caramel Sauce)

Lemon Squares 52

Butter Tarts 52

Chocolate Brownies 52

Coffee Cake 52

SAVORY

Individual Crudite, Baby Vegetables with Herb Labneh 48

Individual Fruit Salads with Citrus and Poppy 60

1927 Caramel Pop Corn with Fresh Rosemary (serves 6) 16/Bowl

Selection of Potato Chips 6/Bag

NESPRESSO BAR 7.50

Enhance Your Coffee Break with Nespresso Coffee and Specialty Drinks.

Maximum of 30 guests required. A Labour Fee of $200 Will Apply.

BEVERAGES

Freshly Brewed Milano Coffee and a Collection of TWG Teas 6.50

Soft Drinks, Regular and Diet 5.75

Bottled Juices 5.75

Rosewood Private Label Bottled Water 5.75

San Pellegrino Sparkling Mineral Water 5.75

Vitamin Waters 5.75


Freshly Squeezed Orange, Grapefruit, Cranberry or Apple Juice 38/Pitcher


WORKING SANDWICH BUFFET $ per person

46

Chef’s Daily Soup Creation

Salads (Select Two)

Organic Green Salad with North Arm Farm Root Vegetable Chips, Aged Sherry Vinaigrette

Greek Salad, Windset Farms Cucumber, Tomato and Peppers, Golden Ears Feta Cheese, Kalamata Olives, Lemon Vinaigrette

Panzanella Salad with Vine Ripened Tomatoes, Mozzarella, Barnston Island Italian Basil, Aged Balsamic and Extra Virgin Olive Oil

North Arm Farms Potato Salad with Capers, Albacore Tuna, Green Beans, Kalamata Olives and Red Wine Vinaigrette

Spinach Salad, Mushrooms, Maple Hills Farms Free Range Boiled Egg, Marcona Almonds, Farmhouse Cheddar, Buttermilk Ranch Dressing

Caesar Salad with Serrano Ham, Croutons, Red Cow Parmesan Reggiano Cheese and Creamy Roasted Garlic Dressing

Sandwiches (Select Three)

AAA Angus Roasted Top Round of Beef, Farmhouse Cheddar Cheese, Horseradish Mayonnaise, Grainy Mustard, Butter Lettuce and Vine

Ripened Tomato, on Multigrain Bread

House Made Porchetta, Provolone Cheese, Barnston Island Italian Basil and Extra Virgin Olive Oil on Focaccia Bread

Shaved Emperor Ham, Farmhouse Cheddar Cheese, Butter Lettuce and Vine Ripened Tomato, Triple Crunch Mustard on Sourdough Bread

Mediterranean Salad Wrap, Red Onion, Cucumber, Vine Ripened Tomato, Golden Ears Feta Cheese, Kalamata Olives on A Flour Tortilla

Smoked Turkey Breast, Butter Lettuce and Vine Ripened Tomato, Mayonnaise on Cranberry Sourdough Bread

Pacific Salmon and Fennel Salad, Butter Lettuce on Poppy Seed Roll

Tuna Salad, Cheddar Cheese and Butter Lettuce, Vine Ripened Tomato on Whole Wheat

Caesar Salad Wrap with Grilled Chicken Breast, Parmesan Cheese and Creamy Roasted Garlic Dressing

Maple Hills Farm Egg Salad, Scallions, Celery and Mayonnaise on Whole Wheat Croissant

Curried Chicken Salad Wrap, Grapes, Almonds, Belgian Endive, on Flour Tortilla

Desserts (Select Two)

Two Bite Double Chocolate Brownies

Selection of House Baked Cookies

Hazelnut Praline Mousse

Petit Almond Blueberry Tea Cake

Classic Opera Slice

Signature House Made Macarons, Seasonal Flavours



Working lunch buffets


PIZZA BUFFET $ per person

Minimum of 6 guests required. 47

Salads (Select Two)

Organic Green Salad with North Arm Farm Root Vegetable Chips, Aged Sherry Vinaigrette

Greek Salad, Windset Farms Cucumber, Tomato and Peppers, Golden Ears Feta Cheese, Kalamata Olives, Lemon Vinaigrette

Panzanella Salad with Vine Ripened Tomatoes, Mozzarella, Barnston Island Italian Basil, Aged Balsamic and Extra Virgin Olive Oil

North Arm Farms Potato Salad with Capers, Albacore Tuna, Green Beans, Kalamata Olives and Red Wine Vinaigrette

Spinach Salad, Mushrooms, Maple Hills Farms Free Range Boiled Egg, Marcona Almonds, Farmhouse Cheddar, Buttermilk Ranch Dressing

Caesar Salad with Serrano Ham, Croutons, Red Cow Parmesan Reggiano Cheese and Creamy Roasted Garlic Dressing

Pizza (Select Three)

Quattro Stagioni, Marinated Artichokes, Picholine Olives, Vine Ripened Tomatoes, Shimeji Mushroom, Truffle Oil and Prosciutto de Parma

“Pepperoni” Oyama Meats Spicy Spanish Chorizo, Grilled Windset Farms Red Peppers, San Marzano Tomato Sauce and Mozzerella Cheese

The Blanco, Roasted Garlic Béchamel, Pistachios, Arugula, Extra Virgin Olive Oil, Prosciutto De Parma and Lemon Zest

Margherita, San Marzano Tomato Sauce, Barnston Island Italian Basil and Mozzarella Cheese

Roasted Ross Down Farms Free Range Chicken Breast, and Basil Pesto, Garnished with Toasted Pine Nuts and Oven Dried Tomatoes

House Made Oceanwise Albacore Tuna Conserve, Capers, Arugula, Shallots, Lemon Zest and Extra Virgin Olive Oil

Desserts (Select Two)



Hazelnut Praline Mousse

Petit Almond Blueberry Tea Cake

Classic Opera Slice

Signature House Made Macarons, Seasonal Flavours



ENHANCE WITH $ per person Chef’s Daily Soup Creation add 5


BUFFET LUNCH

All lunch buffets include Freshly Brewed Milano Coffee and a Collection of TWG Teas

A minimum of 20 guests is required for all hot lunch buffets, or a surcharge of $8 per person applies.

$ per person

PACIFIC B-B-Q 52

Jalapeño Cornbread with House Cured Bacon

Organic Green Salad, Crispy Root Chips, Sherry Vinaigrette

Fuji Apple and Cabbage Coleslaw


Fraser Valley Baby Back Pork Ribs, Maple Bourbon Dipping Sauce

Herb Brined Ross Down Farms Chicken Breast, Chipotle Pepper Glaze

Cajun Spiced Local Cod

“Hoppin John” Black Eyed Peas and Rice

Roasted Yams and Corn


Pecan Tarte au Sucre

HARUYO’S HOUSE 54

Miso Soup, Tofu and Scallions

Organic Green Salad, Daikon Sprouts and Shiso Vinaigrette

Broccoli “Goma Ae”, Sesame Soya Sauce

Glass Noodle “Su No Mono”, Cucumber and Shrimp, Sweet Rice Wine Vinaigrette

Teriyaki Chicken Breast with Chilliwack Honey Glaze

Sake Cured Wild Pacific Salmon Filets

Shrimp “Cha Han” Fried Rice

Bok Choy, Fried Bean Curd and Baby Corn

Crème Fraiche Melon Cake

Mini Fruit Tarts

COMMERCIAL DRIVE 54

Focaccia Bread

Panzanella Salad, Vine Ripened Tomatoes, Mozzarella, Barnston Islands Italian Basil, Aged Balsamic and Extra Virgin Olive Oil

Mediterranean Cauliflower and Lentil Salad with Pickled Lemon Vinaigrette


Chianti Braised AAA Angus Beef Short Ribs with Gremolata

Ross Down Farms Free Range Chicken Breast “Puttanesca” Black Olives, Capers, Garlic, Chilies and San Marzano Tomato Sauce

Pacific Cod, Sambucca Cream Sauce with Caramelized Fennel

North Arm Farms Olive Oil Roasted Nugget Potatoes, Pepperoncini

Roasted Eggplant and Zucchini Gratin

Baked Ziti with Brocolli, Kale, Roasted Garlic Bechamel Sauce, Parmesan Cheese

Dark Chocolate and Hazelnut Biscotti

Almond Amoretti Cookies

Tiramisu

Hot lunch buffets


BUFFET LUNCH

All lunch buffets include Freshly Brewed Milano Coffee and a Collection of TWG Teas

A minimum of 20 guests is required for all hot lunch buffets, or a surcharge of $8 per person applies.

$ per person

ROSEWOOD LUNCH BUFFET 58

Chef’s Daily Soup Creation

Organic Green Salad with Root Chips, Sherry Vinaigrette

Baby Spinach, Mushrooms, Egg, Almonds, Farmhouse Cheddar and Buttermilk Dressing

Cucumber, Tomato, Peppers, Feta Cheese, Kalamata Olives, Lemon Vinaigrette

Roasted Chicken Breast, Wild Mushroom Polenta

Pan Seared Pacific Salmon, Preserved Lemon and Horseradish Cream

Baked Ziti with Zucchini, Roasted Garlic Béchamel Sauce, Parmesan Cheese

Honey Glazed Root Vegetables

North Arm Farms Nugget Potatoes with Black Pepper and Lemon Vinaigrette


Signature House Made Petit Fours, Seasonal Flavours

Pecan Tarte au Sucre

Green Tea Honey Cake

Seasonal Fruit Salad with Mint Syrup

FRASER STREET 55

Naan Bread

Spiced Yogurt, Crispy Chickpea “Boondi Raita”

Potato and Pomegranate Salad “Aloo Anar Chaat”

Tomato and Cucumber Salad

Butter Chicken, Traditional Tomato Cream Sauce

Prawn Curry, Mildly Spiced Rich Coconut Curry

House Made Paneer and Spinach Sauce “Palak Paneer”

Green Peas and Rice “Jeera Pulao”

Cumin Scented North Arm Farms Potatoes with Red Chilli “Lal Mirch Ke Aloo”

Gulab Jamun

Cardamom Rice Pudding


SUMMER Available May through September - Our menus are designed based on the freshest ingredients available for the season. To maintain this standard, seasonal menus are not interchangeable. All Plated Lunches include a Selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.

$ per person

BEEF 59

Kale and Farro Salad, Blueberries, Grapes, Spiced Almonds, Vadouvan Vinaigrette

Grilled Strip Loin Steak with Crushed Potatoes Bravas, Chimichurri Sauce

Tres Leche Cake, Milk, Sweetened Condensed Milk, Cream and Strawberries

CHICKEN 56

Minestrone, North Arm Farms Beans, Pancetta, Kale, Herb Gnocchi and Basil Pesto

Roasted Ross Down Farms Free Range Chicken Breast with Corn Croquette, Tarragon Vin Blanc

Triple Lemon Tart with Lemon Frangipane, Meyer Lemon Curd and Vanilla Cream

SALMON 58

Side Stripe Shrimp with Belgian Endive, Radish, Cucumber and Shaved Celery Salad, Lemon Vinaigrette

Wild Pacific Salmon with Smoked Salmon Brandade, Preserved Lemon and Caper Cream

Buttermilk Panna Cotta, Strawberries, Pistachios and Basil

VEGETARIAN 50

Kale and Farro Salad, Blueberries, Grapes, Spiced Almonds, Vadouvan Vinaigrette

Grilled Eggplant Cannelloni with Quinoa, Beluga Lentils, Portobello Mushroom “Bolognese”, Basil Puree

Raspberry and Hazelnut Tart, Raspberry Curd, Vanilla Devon Cream

Seasonal plated lunch - SUMMER


‘Bento’ boxes are a working-style plated lunch, suitable for groups of 12 people or less. A labour fee of $150 per chef applies to meals with less than 20 guests.

$ per person

SUMMER 42 Available May through September Faro and Quinoa Salad, Kale, Arugula, Pumpkin Seeds, Vadouvan Vinaigrette

Free Range Game Hen, Seasonal Vegetables, Caramelized Shallot Jus

Triple Lemon Tart, Lemon Frangipane, Meyer Lemon Curd and Vanilla Cream

AUTUMN 42 Available October through April Winter Green Salad, Beets, Hazelnuts, Apple and Blackberry Vinaigrette

Smoked Steelhead Salmon, Seasonal Vegetables, Maple Vinegar Gastrique

Black Forest Cake, Whipped Cream, Crispy Cherries

Seasonal ‘bento’ box


AUTUMN Available October through April - Our menus are designed based on the freshest ingredients available for the season. To maintain this standard, seasonal menus are not interchangeable. All Plated Lunches include a Selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.

$ per person

BEEF 59

Kale and Farro Salad, Grapes, Raisins, Pumpkin Seeds, Vadouvan Vinaigrette

Grilled Strip Loin Steak with Sweet Potato Gnocchi, Mushroom and Chorizo Ragout

Milk Chocolate Mousse Tart, Breton Shortbread, Salt and Pepper Caramel

CHICKEN 56

Carrot and Parsnip Soup with Candied Ginger, Green Apple Confit

Roasted Ross Down Farms Free Range Chicken Breast with Wild Rice and Pancetta Croquette, Smoked Tomato Vin Blanc

Rum Raisin Bavarian, Chocolate Crisp, Hazelnut Praline, Mousse

SALMON 58

Butter Lettuce with Belgian Endive, Radish, Cucumber and Shaved Celery Salad, Lemon Vinaigrette

Pan Seared Wild Pacific Salmon with Fingerling Potato and Bacon Terrine, Noble XO Maple Gastrique

Brown Butter Financier, Ginger Braised Pears, Buckwheat Honey

VEGETARIAN 50

Roasted Beets with Arugula, Apple, Hazelnuts, Boschetto Al Tartuffo Cheese, Blackberry Vinaigrette

Grilled Eggplant Cannelloni with Quinoa, Beluga Lentils with Celeriac “Bechamel” and Tomato, Basil Puree

Salted Caramel Apple Torte, Apple Confit, Calvados Whipped Cream

Seasonal plated lunch - AUTUMN


CANAPES

COLD CANAPES Crab Claw Louis, Russian Dressing Mozzarella with Olive Oil Crostini, Basil Pickled Beets with Chevre Pork Rillettes with Mustard Seed Caramel Corn Wild Mushroom Éclair, Aged Balsamic Curried Eggplant, Lentils and Pickled Carrots Crab Salad, Passion Fruit and Vanilla Salmon Tartare, Crème Fraiche, Blini Compressed Melon with Feta Cheese and Basil Goats Cheese Boursin Tarts, Parmesan Frico Side Striped Shrimp, Espelette Pepper, Fritatta Tuna Tataki, Ginger Soya Sauce Extra Small Size Local Oysters on the ½ Shell, Yuzu Pearls HOT CANAPES Beef Short Rib Bocadillos, Goat Cheese, Crispy Shallots Chicken Breast, Green Curry and Apple Gougère Moroccan Spiced Lamb Croquettes with Labneh Hazelnut Crusted Scallop, Basil, Red Curry Grilled Vegetable Bocadillo, Romesco Sauce Baked Brie with Roasted Garlic and Chorizo Tarts Chicken Tikka, Candied Mint Celeriac Veloute with Black Truffle Gougère Fraser Valley Turkey Sausage Roll with Triple Crunch Mustard Beef Tenderloin on Mini Yorkshire Pudding, Horseradish Confit Duck Leg, Sour Cherry, Wonton chip Quinoa and Kamut Arancini with Provolone Emmental Cheese and Onion Seed Gougère Naka Dogs Grilled Mini All Beef Hot Dogs with Chef’s Special Japanese Influenced Toppings:

Shaved Bonito Tuna, Dried Seaweed, Tonkatsu Sauce, Japanese Mayonnaise, Shichimi Peppers

*Our house made tart shells are gluten-free, upon request $ per person

4 pieces per Person 20




Receptions


RECEPTION DISPLAYS $ per person

Charcuterie Platter 16

Local Air Dried, Smoked and Cured Meats, Olives, Pickles and Triple Crunch Mustard

Local Cheese Display 16

An Assortment Including Farmhouse Cheddar, Saltspring Island Beddis Blue and Golden Ears Brie

with Fruit Accompaniments, Sliced Baguettes and Crackers

Breads and Dips 14

Assortment of Artisan Breads and Lavash, Edamame Hummus, Roasted Eggplant Babaghanoush

Extra Virgin Olive Oil and Aged Balsamic Vinegar

Dim Sum Assortment

Minimum 20 guests 22

Shrimp (Har Gow), Pork (Shu Mai) and Vegetable Dumplings (Zhengjiao), Steamed Pork Bun (Char Siu Bao)

Oceanwise Seafood Display 47

Minimum 20 guests

A Selection of Locally Harvested, Extra Small Oysters with Seasonal Mignonettes and fruit pearls

Snow Crab “Cocktail” Claws, Poached Peeled Prawns, West Coast Mussels

Manila Clams, We Wai Kai Scallops, Cold Smoked Sockeye Lox and Hot Smoked Candied Salmon

Accompanied with Cocktail Sauce, Tabasco and Lemon

Nat Bailey Stadium 25

Minimum 20 guests

Mini All Beef Hot Dogs and Pepperoni Pizza

Signature Caramel Pop Corn with Fresh Rosemary, 1927 Curried Roasted Almonds, BBQ Potato Chips and Pretzels

Tea Sandwiches $ per dozen

Minimum 1 dozen per type 36

Cucumber with Salted Butter on White

Roast Beef with Horseradish Mayonnaise on Whole Wheat

Maple Hills Farms Free Range Egg Salad, Chives and Black Pepper on Petit Croissant

Cold Smoked Sockeye Salmon, Caper Cream Cheese Pinwheel

Sushi Rolls & Nigiri $ per dozen

Dynamite Roll 37

California Rolls 37

Tuna Nigiri 62

Shrimp Nigiri 62

Salmon Nigiri 62

Pizzas (6 Slices)

Quattro Stagioni & Margherita 18 Each

Snacks (Serves 6) Tortilla Chips, House Made Pico De Gallo 21 /Bowl 1927 Spiced Almonds 32/ Bowl


ACTION STATIONS A labour fee of $150 per chef applies to all Chef attended action and carving stations. One chef per 75 guests.

Minimum of 20 guests required.

$ per person

Risotto 26

British Columbia Wild Mushrooms with 24 Hour Braised Angus Beef Short Rib, Vintage Balsamic Vinegar

North Arm Farms Green Pea and Pea Tips with Pan Seared We Wai Kai Scallops

Oyama Spicy Spanish Chorizo with Local Side Striped Shrimp and Persian Saffron, Lemon

Pasta 25

Casarecci Corn Gluten Free “Pasta”

Tortellini with Chicken and Parmesan Cheese

Ruschticella Strozzapreti with Durum Wheat

Sauces:

Herb Pesto, Barnston Islands Italian Basil, Extra Virgin Olive Oil, Toasted Pine Nuts and Red Cow Parmesan Reggiano

Arrabiata, San Marzano Tomatoes, Red Wine, Crushed Chiles, Garlic and Fresh Herbs

Bolognese, Slow Cooked Ragout of House Ground Chuck Steak, San Marzano Tomatoes, Herbs and Spices

Vietnamese Pho Noodle and Soup 18

Rich Beef and Vegetable Broths with Rice Noodles

Add Your Own:

Beef Short Rib, Tofu, Bean Sprouts, Mint, Lime, Thai Basil

Chili, Hoisin and Fish Sauces

CARVING STATIONS Minimum of 20 guests required. Based on 4 ounces per person

All Stations include Assorted Rolls and Butter

$ per person

House Smoked AAA Angus Beef Tenderloin 26

Béarnaise Sauce

AAA Angus New York Strip Loin of Beef 20

Slow Roasted, Horseradish, Mustard and Maple Bourbon Demi Glace

Fraser Valley Roasted “Porchetta” with Crackling 18

Fruit Mostarda

Herb Crusted Roast Leg of Lamb 19

North African Spices, Harissa Sauce

Wild Sockeye Salmon Coulibiac 19

Baby Spinach, Quail Eggs, Wild Rice and Puff Pastry


ICED STATIONS A labour fee of $150 per chef applies to all Chef attended stations. One chef per 75 guests.

Minimum of 20 guests required.

Pacific “Kiss” Oyster Shucking Station 62/dozen

A Seasonal Selection of Locally Harvested, Oceanwise, Extra Small Oysters

Assorted Mignonettes and Fruit Pearls

$ per person Oceanwise Northern Divine Caviar From The Sunshine Coast 50

Minimum 50 people, based on 10gm per person

Lemon and Chive Blinis, Crème Fraiche, Egg Mimosa

Liquid Nitrogen Ice Cream Station 22

An Assortment of 3 Signature Flavours with Chef’s Selection of Toppings

Green Tea, Strawberry & Basil, Salted Chocolate Caramel

Mini “Passion” Coronets

ENHANCE WITH

An Ice Carving or Ice Bowl

Please ask your Catering Manager for cost.


All Dinner Buffets include a selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.

Minimum of 40 guests required

$ per person

HORNBY 89

Salads

Artisan Greens, Pickled Red and Golden Beets, Goat Cheese,

Panzanella Salad with Tomatoes, Mozzarella, Basil, Aged Balsamic and Extra Virgin Olive Oil

Mediterranean Cauliflower and Lentil Salad with Pickled Lemon Vinaigrette

North Arm Farms Potato Salad with Capers, Albacore Tuna, Green Beans, Olives and Red Wine Vinaigrette

Platters

Charcuterie with Air Dried and Smoked Meats, Olives and Pickles

Grilled Vegetables with Artichoke Hearts and Aged Balsamic Vinegar

Entrees

AAA Angus Beef New York Strip Loin, Balsamic Roasted Onions, Herb Jus*

* Chef attended station. A Carver fee of $150 per chef will apply

Roasted Roasted Ross Down Farms Free Range Chicken Breast Supreme, Spicy Smoked Tomato Chutney

Seared Pacific Salmon Filet, Pancetta “Jam”

Vegetables and Accompaniments

Honey Glazed Root Vegetables

North Arm Farms Nugget Potatoes with Black Pepper and Lemon Vinaigrette

Roasted Eggplant and Zucchini

Desserts

Triple Chocolate Torte, Cappuccino Mousse Cups, Salted Caramel Tarts

Macarons, Lemon Financiers and Seasonal Fruit Salad

WEST PENDER 99

Salads

Artisan Greens, Pickled Red and Golden Beets, Goat Cheese,

Panzanella Salad with Tomatoes, Mozzarella, Basil, Aged Balsamic and Extra Virgin Olive Oil

Beluga Lentil, Kale, Charred Red Peppers, Goats Cheese, Sherry Vinaigrette

Caesar Salad with Serrano Ham, Croutons, Parmesan Cheese and Creamy Roasted Garlic Dressing

Platters

Grilled Vegetables with Artichoke Hearts and Aged Balsamic Vinegar

Charcuterie with Air Dried and Smoked Meats, Olives and Pickles

Lox, Candied and Hot Smoked Salmon, Traditional Accompaniments

Entrees

AAA Angus New York Strip Loin of Beef, Balsamic Roasted Onions, Herb Jus*

* Chef attended station. A Carver fee of $150 per chef will apply

Braised Lamb Shank with Sundried Tomato and Olive Tapenade

Prawns and Scallop Ragout, Crimini Mushrooms

Vegetables and Accompaniments

Baked Ziti with Broccoli, Zucchini, Roasted Garlic Béchamel Sauce, Parmesan Cheese

Honey Glazed North Arm Farms Root Vegetables

North Arm Farms Roasted Zucchini with Raisins and Pine Nuts

North Arm Farms Potato and Fennel Gratin

Desserts

Triple Chocolate Mousse Torte, Cappuccino Mousse Cups, Salted Caramel Tarts

Macarons, Blueberry Financiers, Rosewood Signature Cheesecakes and Seasonal Fruit Salad

Buffet dinners


SUMMER Available May through September - Our menus are designed based on the freshest ingredients available for the season. To maintain this standard, seasonal menus are not interchangeable. All Plated Dinners include a Selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.

Design Your Own Plated Three-Course or Four-Course Menu. Pre-selected or Tableside Service Up to two entrée choices plus a vegetarian option may be selected for plated events. If the entrée counts are provided a minimum of 5-

business days prior to the dinner (pre-selected) along with place cards indicating meal preference, the highest menu price will apply. For

tableside entree selection, a $15 per person surcharge will apply to the highest menu price. A minimum of four courses is required for tableside

service.

Please note the starch selection for tableside service will be the same for all entrees (except vegetarian option)

STARTERS

Soups

North Arm Farms New Potato and Chilliwack Corn Chowder, Dungeness Crab Cake

Haida Gwaii Halibut Consommé, Side Striped Shrimp Gnocchi, Chive Oil

Chilled Green Pea, Basil Panacotta, Serrano Ham

Poached Ross Down Farms Free Range Chicken with Vegetables, Hon Shimeji Mushrooms

Minestrone, Cannellini Beans, Country Ham, Escarole, Herb Pesto

Salads

Baby Gem Lettuce, House Made Albacore Tuna Conserve, Quail Egg, Capers and Lemon Vinaigrette

Cherry Tomatoes, Watermelon, Mozzarella, Extra Virgin Olive Oil, Basil Gelée

North Arm Farms Roasted Carrots with Arugula, Pistachio Nuts and Raisins, Moroccan Spiced Yogurt Dressing

Belgian Endives, Radicchio and Figs, Orange and Ginger Vinaigrette

Herb Roasted Tomato Tart, Moon Strucks White Grace Cheese, Organic Salad Greens, Extra Virgin Olive Oil and Lemon

REPLACE WITH Add $10

Cold Smoked Lois Lake Steel Head with North Arm Farms Summer Vegetable Succotash, Cherry Tomato Vinaigrette

Seared Albacore Tuna, White Bean Salad, Arugula, Lemon Vinaigrette

Fanny Bay Oysters on The ½ Shell, Melon Mignonette, Cucumber Water, Raspberry Pearls

Poached Atlantic Lobster Tail, Cauliflower Salad, Shiso and Citrus Aioli Add $20

ENHANCE WITH

Intermezzo Add $5

Cucumber and Lime

Cantaloupe and Mint

Apricot and Ice Wine

White Peach and Prosecco

Strawberry and Basil

Morello Cherry and Balsamic Vinegar

Seasonal plated dinner - SUMMER


SUMMER

ENTREES

All Main courses are served with Chef’s selected local farm Seasonal vegetables.

$ per person

3crs 4crs

Beef and Lamb 89 99

AAA Angus Beef Tenderloin, Wild Mushroom and Braised Beef Cheek Lorette, Black Pepper Madeira Sauce

AAA Angus Beef Tenderloin and Dungeness Crab Mashed Potatoes “Surf and Turf”, Grilled Asparagus, Béarnaise Sauce

Smoked Lamb Loin, Potato and Celeriac Pave, Tomato and Thyme Pan Jus

Poultry 79 89

Pan Seared Free-Range Chicken Breast, Curried Eggplant, Cauliflower and Potato, Masala Jus

Roasted Garlic and Herb Stuffed Free-Range Chicken Breast, Olive Oil and Lemon Crushed Potatoes, Tomato and Charred Scallion Jus

Yarrow Meadows Duck Breast and Confit Leg “Hash”, Rhubarb, Crispy Cherries

Fish 88 98

Haida Gwaii Halibut Filet, Persian Saffron and Oyama Chorizo Risotto Cake, Charred Tomato Tapenade

Pan Roasted Sablefish with Artichoke and Tomato En Barigoule, Fingerling Potato

79 89

Seared Lois Lake Steelhead Salmon Filet, Braised Artichoke and Local Beans, Fingerling Potato, Pickled Lemon and Basil Vinaigrette

Vegetarian 65 75

Balsamic Grilled Vegetable Cannelloni, Summer Squash and Wild Rice with Fresh Goats Cheese Curd, Crispy Amaranth

Sunflower Seed, Quinoa and Hemp Heart Risotto, Green Peas and Pole Beans. Cherry Tomato and Sunflower Sprout Salad

Gluten Free Corn Penne “Mac and Cheese”, Aged Farmhouse Cheddar and Asiago Cheese Mornay with San Marzano Tomato and Basil Ragout

DESSERTS

Triple Lemon Tart, Lemon Frangipane, Meyer Lemon Curd and Vanilla Cream

Raspberry and Hazelnut Tart, Raspberry Curd, Vanilla Devon Cream

Tres Leche Cake, Milk, Sweetened Condensed Milk, Cream and Strawberries

Buttermilk Panna Cotta, Strawberries, Pistachios and Basil


AUTUMN Available October through April - Our menus are designed based on the freshest ingredients available for the season. To maintain this standard, seasonal menus are not interchangeable. All Plated Dinners include a Selection of Flat Breads and Rolls, Milano Coffee and a Collection of TWG Teas.

Design Your Own Plated Three-Course or Four-Course Menu.

Pre-selected or Tableside Service Up to two entrée choices plus a vegetarian option may be selected for plated events. If the entrée counts are provided a minimum of 5-

business days prior to the dinner (pre-selected) along with place cards indicating meal preference, the highest menu price will apply. For

tableside entree selection, a $15 per person surcharge will apply to the highest menu price. A minimum of four courses is required for tableside

service. Please note the starch selection for tableside service will be the same for all entrees (except vegetarian option)

STARTERS

Soups

Celeriac Veloute with Pan Seared We Wai Kai Scallop

Oxtail Consomme with Red Wine and Caramelized Onion Gnocchi

Roasted North Arm Farms Winter Squash, Apple Crumble

Wild Mushroom Cream, Lemon and Thyme Crouton

Indian Style Yellow Lentils, Zataar and Carrot Fritter

Salads

Belgian Endives, Pickled Fuji Apples, Gorgonzola Cheese, Walnut Vinaigrette, Black Pepper Tuile

Organic Greens, Marcona Almonds, Salt Spring Island Goats Cheese, Fennel, Local Honey Vinaigrette

North Arm Farms Roasted Beets with Arugula, Apple, Hazelnuts, Boschetto Al Tartuffo Cheese, Blackberry Vinaigrette

Kale and Farro Salad, Grapes, Raisins, Pumpkin Seeds, Vadouvan Vinaigrette

REPLACE WITH Add $10

West Coast Bouillabaisse, Saffron Halibut Broth with Side Striped Shrimp, Clams, Mussels, Cod and Rouille Crouton

Cold Smoked Lois Lake Steel Head with Celeriac Puree, Kale, Crispy Faro, Noble 5 Maple Bourbon XO Reduction

Ham Hock Terrine, Parsley, Capers, Lemon Aioli

Wild Mushroom Tart, Roasted Garlic, Organic Salad Greens, English Thyme Emulsion

Duck Duo with Smoked Duck Breast and Duck Leg Confit Croquette, Apple Gelee, Cinnamon Toast Pickled Vegetables and Chevre Terrine, Organic Salad Greens, Hazelnut Vinaigrette

ENHANCE WITH

Intermezzo Add $5

Apple and Ginger

Grapefruit and Black Pepper

Blood Orange and Campari

Pear and Ginger

Mandarin Orange

Morello Cherry and Balsamic Vinegar

Seasonal plated dinner - autumn


AUTUMN

ENTREES

All Main courses are served with Chef’s selected local farm Seasonal vegetables.

$ per person

3crs 4crs

Beef and Lamb 89 99

Roasted AAA Angus Beef Tenderloin, Shimeji Mushrooms, Crispy Pancetta, Red Wine Demi Glace

Roasted AAA Angus Beef Tenderloin, Braised Beef Short Rib Ragout, Pomme Puree, Smoked Pepper Cream

Roasted Loin of Lamb, Gorgonzola and Walnut Polenta, Herb Pesto, Syrah Pan Jus

Poultry 79 89

Roasted Free-Range Chicken Breast, Wild Mushrooms, Potato and Celeriac Pave, Tarragon Sauce

Yarrow Meadows Duck Breast and Confit Leg “Hash”, Quince Tart and Saskatoon Berry Demi Glace.

Fish 88 98

Haida Gwaii Halibut Filet, Celeriac, Apple and Parsnip, Extra Virgin Olive Oil and Lemon Emulsion

Sablefish with Sake Glaze, Edamame and Ginger Risotto, Roasted Miso and Honey Vinaigrette

79 89

Seared Steelhead Salmon Filet, Kamut, Kale Gratin, Pickled Lemon and Chive Vinaigrette

Vegetarian 65 75

Balsamic Grilled Vegetable Cannelloni, Lentils, Adzuki Beans and Chia Seeds with Fresh Goats Cheese Curd

Sunflower Seed, Quinoa and Hemp Heart Risotto, with Butternut Squash, Endive and Apple Salad

Gluten Free Corn Penne “Mac and Cheese”, Aged Farmhouse Cheddar and Asiago Cheese Mornay with San Marzano Tomato and Basil Ragout

DESSERTS

Milk Chocolate Mousse Tart, Breton Shortbread, Salt and Pepper Caramel

Rum Raisin Bavarian, Chocolate Crisp, Hazelnut Praline, Mousse

Brown Butter Financier, Ginger Braised Pears, Buckwheat Honey

Salted Caramel Apple Torte, Apple Confit, Calvados Whipped Cream


WINE LIST $ per bottle

WHITE & SPARKLING WINES

Light and Aromatic Whites

Aromatic, Easy Drinking and Interesting, Great For Canapés and Light Meals

Quail’s Gate Chenin Blanc Okanagan Valley, BC 60 Sokol Blosser ‘Evolution’ Blend Willamette Valley, Oregon 54 Tolloy Pinot Grigio Alto Adige, Itlay 56 Giesen Sauvignon Blanc Marlborough, New Zealand 60 Fouassier ‘Les Romains’ Sancerre Loire, France 84 Chateau Sancerre Loire, France 84

Medium Whites

Approachable and Balanced. Great For Canapés, Seafood and Lighter Meats

Mission Hill ‘5 Vineyards’ Chardonnay Okanagan Valley, BC 50 Sandhill Estate Pinot Blanc Okanagan Valley, BC 52 La Stella ‘Vivace’ Pinot Grigio Okanagan Valley, BC 58 Tantalus Riesling Okanagan Valley, BC 64 Road 13 ‘Old Vines’ Chenin Blanc Okanagan Valley, BC 72 Joie Farm ‘Noble Blend’ Okanagan Valley, BC 76

Rich and Full Bodied Whites

Rich, Creamy and Fruity. Ideal For Chicken, Pork and Salmon

Sandhill Estate Chardonnay Okanagan Valley, BC 55 Cedar Creek ‘Platinum’ Chardonnay Okanagan Valley, BC 58 Went ‘Riva Ranch’ Chardonnay Monterey County, California 72 Meyer Family ‘Tribute’ Chardonnay Okanagan Valley, BC 80 Painted Rock Chardonnay Okanagan Valley, BC 99 Rombauer Chardonnay Napa Valley, California 150

Sparkling

“My Only Regret In Life is That I Did Not Drink More Champagne” – John Maynard Keynes

Blue Mountain NV Brut, Okanagan Falls, BC 79

Anna Spinato Prosecco Brut, Italy 60

Pares Balta Cava Brut, Spain 55

Veuve Clicquot Ponsardin, Champagne, France 155

Moët & Chandon Imperial 155

Billecarte-Salmon Brut Rose NV, Champagne, France 250

Moët & Chandon Dom Perignon, Champagne, 2003 385

Veuve Clicquot Ponsardin, Champagne, France 12L 5,000

Veuve Clicquot Ponsardin, Champagne, France 15L 5,600

Wine


PINK & RED WINES

Pinks $ per bottle

Very Versatile. Best with All Fish, Poultry, Pork and Vegetarian Items.

Joie Farm Rose Okanagan Valley, BC

60

Light Reds

Red Cherry and Fresh Raspberries with Sparkling Acidity. Perfect with Pork or Salmon

Joie Farm ‘PTG’ Blend Okanagan Valley, BC 58 Blue Mountain Pinot Noir Okanagan Valley, BC 65 Tantalus Pinot Noir Okanagan Valley, BC 72 CedarCreek ‘Platinum’ Pinot Noir Okanagan Valley, BC 95 Foxtrot Pinot Noir Okanagan Valley, BC 155

Medium Reds and Blends

Approachable and Fuller Bodied, Yet Balanced. Excellent with Chicken or Pork

Sandhill Cabernet Merlot Okanagan Valley, BC 60 Monte Antico Tuscan Blend Tuscany, Italy 56 Masi ‘Campofiorin’ Blend Veneto, Italy 68 Burrowing Owl Syrah Okanagan Valley, BC 76 Rodney Strong ‘Knotty Vines’ Zinfandel Sonoma, California 76 San Felice ‘Il Grigio’ Chianti ClassicoTuscany, Italy 88

Rich and Full Bodied Reds

Ripe Velvety Dark Fruit. Best with Red Meats

“Compromise Are For Relationships, Not Wine” – Sir Robert Scott Caywood

Mission Hill Cabernet Merlot Okanagan Valley, BC 50 Punto Finale Malbec Mendoza, Argentina 64 Chateau Ste Michelle Cabernet Sauvignon Columbia Valley, Washington 65 Cannonball Cabernet Sauvignon California 78 Duckhorn ‘Decoy’ Cabernet Sauvignon Napa Valley, California 84 Laughing Stock ‘Portfolio’ Blend Okanagan Valley, BC 105 Painted Rock ‘Red Icon’ Blend Okanagan Valley, BC 135 Masi ‘Costasera’ Amarone Classico Veneto Italy 140 Castelgiocondo Brunello di Montalcino Tuscany, Italy 148 Caymus Cabernet Sauvignon Napa Valley, California 220 Antinori ‘Tignanello’ Super Tuscan Tuscany, Italy 210

Dessert Wine

Pleasantly Sweet and Delicious

Lost Bars Vidal Icewine 200ml 80

Taylor Fladgate 10 Year Tawny, Portugal 150


BAR SERVICE

LIQUOR each

Deluxe Brands 9.50

Stolichnaya [Vodka], Tanqueray [Gin], Alberta Premium Rye[Rye Whiskey], J&B [Blended Scotch],

Mount Gay [Dark Rum], Bacardi White [Rum]

Premium Brands 11.50

Grey Goose [Vodka], Bombay Sapphire [Gin], Crown Royal [Rye Whiskey], Bulleit [Bourbon],

Appleton [Dark Rum], Johnny Walker Red, Oban 14, Glenfiddich, Glenmorangie [Scotch]

BEER, CIDER, COOLERS

Heineken, Molson Canadian 8.50

Stanley Park Amber Ale, Mill Street Organic Larger, Guinness Stout 9.00

Strongbow, Sir Perry Cider 8.50

HOUSE WINE

VQA Canadian White or Red House Wine 9.00

Mission Hill 'Five Vineyards' Bin 88 Chardonnay

Mission Hill 'Five Vineyards' Bin 88 Cabernet Merlot

NON-ALCOHOLIC BEVERAGES

Soft Drinks, Juices, Sparkling and Still Bottled Water 5 .75

ENHANCE WITH

LIQUEURS

Grand Marnier, Baileys Irish Cream, Kahlua 10

Cognac (VSOP) 13

MARTINIS (2 oz.) 12

The Classic, Cosmopolitan & Appletini

Premium Martinis (2 oz.) 15

Belvedere and Grey Goose Vodka

Hendrick’s and Tanqueray 10 Gin

or have our mixologist create a special martini to suit your theme

VINTAGE COCKTAILS

Manhattan, Sidecar, Moscow Mule, Gimlet, Mint Julep 13

or have our mixologist create a special cocktail to suit your theme

Bar service


ADD-ONS

Sangria 180/gallon

Brandy, fruit medley and choice of red, white or rose wine

1 gallon ~ 30 glasses

Champagne Punch 180 /gallon

Sparkling wine, brandy, lemon and house made raspberry simple syrup


Chilled Fruit Punch (non-alcoholic) 130 /gallon


Bar Snacks

Tortilla Chips, Salsa 18/bowl (Serves 6) Potato Chips, Sour Cream and Chive Dip 18/bowl (Serves 6) Spiced Beer Nuts 32/bowl (Serves 6)

Bar Service Includes the Following Amenities:

Soft Drinks for Mix, Orange, Pineapple, Cranberry, Tomato and Clamato Juice

Fresh Fruit Garnishes, Marinated Beans, Cherries, Olives

Cocktail Picks, Napkins and Swizzle Sticks, Ice and Glassware

A Bartender For Every 75 Guests For a Host Bar

A Bartender For Every 100 Guests For a Cash Bar

Should liquor consumption fall below $450 (not including service and tax charges), a bartender fee of $150 per bartender will apply.

A Cashier is required for every 100 guests for a cash bar 30/hour

4-hour minimum


Sq. Ft. Size Reception Dining Theatre Classroom U-Shape Boardroom

Spanish Ballroom 2,673 64'9 x 41'2 350 200 350 165 - -

Ballroom Promenade 3,850 - 450 150 - - - -

Lancaster Room 786 42' x 18’7 70 50 60 40 20 30

Lancaster 1 392 21' x 18'7" 35 30 35 20 15 16

Lancaster 2 357 19'10 x 18'7 35 30 35 20 15 16

Tudor Room 704 44' x 16' 65 40 50 30 18 30

Tudor Room 1 364 22'8 x 16' 35 20 35 20 12 14

Tudor Room 2 336 21' x 16' 35 20 35 20 12 14

Boardroom 607 34'11 x 17'8 - - - - - 15

Bowden Room 1,227 31' x 39'6' 100 80 100 60 35 30


Menus – though we have extensive menu options, the chef welcomes the opportunity to customize any menu or prepare items to your

personal taste.

Entrée choices – up to two entrée choices plus a vegetarian option may be selected for plated events. If the entrée counts are provided a

minimum of 5-business days prior to the dinner (pre-selected) along with place cards indicating meal preference, the highest menu price will

apply. If the entrées are selected tableside, a $15 per person surcharge will apply to the highest menu price. A minimum of four courses is

required for tableside service.

Seating – typically we set our private event rooms with 66” round tables of eight or ten. It allows for a more comfortable seating

arrangement for your guests.

Linen – Rosewood Hotel Georgia offers floor-length linens in Rivolta Carmignani as a standard. We are happy to assist in coordinating

customized rental linens should you prefer.

Décor – our catering team can assist you in planning floral, specialty linens, entertainment and lighting needs.

Audio-visual and lighting – Audio Visual services are provided by the Hotel’s in-house supplier, PSAV. Your Catering & Conference Services

contact can assist in facilitating these arrangements. A complimentary podium and microphone (if required) is included at no charge, however

rental fees apply for all additional services. Outside AV Suppliers are subject to an ‘AV Concierge Fee’ as determined by PSAV. All outside

suppliers must contact hotel security to be issued visitor clearance.

Videoconferencing - our Boardroom, located at the top of the grand staircase offers complete state of the art video conferencing technology.

It boasts two 52” high definition monitors, ceiling mounted high resolution LCD projector, a video camera and a document camera. With 607

square foot of space, this room also has its own private lounge area for after meeting receptions.

Please ask your catering manager for rates.

Telephone – meeting room telephones are available at no charge for in-house calls. Registration desk telephones are offered on a

complimentary basis for in-house calls. Dedicated direct dial lines (DID) are available on request at $150. Current hotel rates apply to long

distance and local calls.

High speed internet - high speed internet service is available at $15.00 per user for wireless or wired access up to a maximum of 20 users.

Please consult your catering manager for more than 20 users. An installation charge of $120.00 applies for wired access.

Power – all rooms offer up to 15 amp power on a complimentary basis. Additional power, up to 60 amps, is available for $200 per day. Please

ask your Catering & Conference Services Manager for rates if more than 60 amps of power is required.

Payment and guaranteed attendance – a non-refundable deposit is required to confirm any event space. Remaining charges are due per

schedule in contract, with final balance due 14 days prior to the event, unless billing arrangements have been made.

The FINAL guaranteed number is due no later than 12:00pm, two (2) business days prior to the event, however Pre-selected entrée counts are

due FIVE (5) business days prior to the event. Billing is based on the final number submitted, or the actual attendance, whichever is greater.

The hotel will add a $150 labour charge to plated or buffet functions with less than 20 guests.

Parking – the hotel offers valet parking that may be charged back to the master account on request. Please discuss with the catering

manager.

Labour charge – the hotel will add a $150 labour charge to plated or buffet functions with less than 20 guests. This charge does not apply to coffee breaks. Bartenders are charged at $150 per bartender. Chef and Carver charges are $150 per Chef, based on 75 guests. Hosted coat check attendants at $30 per hour (four hour minimum). Cashiers at $30 per hour (four hour minimum). All functions held on statutory holidays will be subject to labour charge of $35.00 per hour per staff. Minimum of 4 hours per staff.

General information


Contractor compliance – damages to the hotel by the group or appointed contractors hired by the group will be the group’s sole

responsibility. Any contracted company working at the hotel is required to carry and maintain worker’s compensation insurance in statutory

amounts; comprehensive general public liability insurance covering automobile, personal injury and property damage with single limits of not

less than $1,000,000 per person per occurrence. Evidence of such insurance shall be provided to the hotel on hotel’s request.

Access to the hotel – access to the hotel by all contractors, vendors, musicians, exhibitors and decor companies is permitted only through the

designated load-in/load-out areas, as determined by the hotel, during the course of normal business hours. Any access to the hotel after

normal business hours requires hotel approval in writing. Access to the hotel can be coordinated by your catering and conference services

contact. All contractors, vendors, musicians, exhibitors and decor companies upon the arrival at the designated load-in area, must first

contact hotel security to be issued “visitor clearance”.

Security – if required, at the sole judgment of the hotel, in order to maintain adequate security measures in light of the size and nature of the

event, the hotel shall provide, at the group’s expense, security personnel for the event supplied by a reputable licensed guard or security

agency doing business in the city in which the hotel is located.

Signs, banners and displays - signs and banners are not allowed in the hotel’s lobby or public areas. In regard to the group’s meeting space, all

signs must be professionally printed. Nothing shall be posted, nailed, screwed or otherwise attached to walls, floors, or other parts of the

building or furniture. If group desires to hang or adhere posters, banners, flip chart paper or other material in meeting rooms or public space,

the hotel must be notified of this request in advance. Any damage to the hotel as a result of not having prior approval will be billed to group.

The hotel assumes no responsibility whatsoever for displays and/or decorations etc. Brought in to the hotel by any third party including the

group.

Hospitality /registration desks - please note the following guidelines apply for registration and hospitality desks in public areas: professional

signage only (maximum of one sign). No handwritten signage, posters or displays. Area to be kept neat and tidy, along with all boxes stored

underneath desk. No food to be consumed at this desk.

General information

ROSEWOOD HOTEL GEORGIA

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