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Banquet and Catering Menus


Please note: There is an additional 15% HST and 15% gratuity added unless otherwise indicated.

Download a PDF of the Banquet and Catering Menus here.

 

Hors d’Oeuvres


$20/dozen:

$26/dozen:

 

Platters 


(for a minimum of 15 people)

TRADITIONAL CRUDITÉS PLATTERS
Assorted fresh vegetables with house-made dipping sauces
$4/person

FRUIT AND CHEESE ~ DOMESTIC AND IMPORTED
Assorted fresh fruit with a selection of local Gouda, Cheddar and other cheeses from around the world
$8/person

PÂTÉS AND TERRINES
A selection of assorted pâtés and terrines served with traditional garnish prepared by our second-year Culinary students
$5/person

SMOKED SEAFOOD PLATTER
A variety of in-house smoked salmon, oysters, herring, scallops, haddock and mussels served with pickled red onion, capers and traditional sauces
$7/person

ANTIPASTI PLATTER
Assortment of roasted peppers, marinated artichokes, olives, grape tomatoes, capers and palm hearts
$7/person

HOUSE SMOKED MEATS
Assortment of house smoked ham, chicken breast and duck, served with classic condiments and garnishes
$7/person

 

Reception Stations 


(for minimum of 30 people)

OYSTERS (Medium Choice)
Fresh Malpeque oysters shucked to order with traditional garnish
$3 each

MUSSELS
Island Blue Mussels steamed in your choice of:
Garlic and wine  //  Garlic and beer  //  Pesto cream sauce  //  Curried cream  //  Marinara sauce
$4/person

BEEF
House smoked brisket on ciabatta served with the following garnishes:
Caramelized onions  //  Sautéed mushrooms  //  Blue cheese  //  Rosemary caper aioli  //   Horseradish
$8/person

POTATO BAR
Served with the following garnishes:
Spring onions  //  House smoked bacon  //  Roasted peppers  //  Smoked salmon
Marinated mushrooms  //  Herb sour cream  //  Island aged Gouda
$5.50/person

SEARED SCALLOPS
Seared Jumbo Scallops served with the following garnishes:
Apricot chutney  //  Roasted garlic butter  //  Tarragon cream  //  Tomato chili salsa
$3 each

CHOWDER/SOUP STATION
Served with warm biscuits, your choice of the following:
Seafood ($3 market surcharge)  //  Corn chowder  //  Ham chowder  //  Mussel with potato
$5/person

 

Plated Dinners


#1 Three Course
Soup or salad or appetizer  //   Entrée (choice of protein, starch, and vegetables)  //   Dessert
$38/person

#2 Four Course
Soup or salad  //  Appetizer  //  Entrée (choice of protein, starch and vegetables)  //  Dessert
$43/person

#3 Four Course and Sorbet
Soup or salad  //  Appetizer  //  Sorbet  //  Entrée  //  Dessert
$45/person

 

Buffets


(for a minimum of 40 people)

Buffet #1
Soup  //  Three salads  //  Two proteins  //  Starch  //  Vegetables  //  Bread/Rolls  //  Assorted desserts
$40/person

Buffet #2
Soup  //  Three salads  //  One platter  //  Two proteins  //  Vegetables  //  Bread/Rolls  //  Assorted desserts
$44/person

Buffet #3
Soup  //  Three salads  //  One pasta station  //  Two proteins  //  One starch //  Vegetables  //  Bread/Rolls  //  Assorted desserts
$47/person

Buffet #4
Soup  //  Three salads  //  One pasta station  //  Two proteins  //  One platter  //  Starch //  Vegetables  //  Bread/Rolls  //  Assorted desserts
$49/person

 

Menu Item Options


SOUPS – BUFFET AND PLATED OPTIONS

SALADS – BUFFET OPTIONS

SALADS – PLATED OPTIONS

APPETIZERS – PLATED OPTIONS   ($3 per person + surcharge)

PASTAS – BUFFET OPTIONS

STARCHES – BUFFET AND PLATED OPTIONS

Potatoes

Rice

Other

VEGETABLES – BUFFET AND PLATED OPTIONS

PROTEINS – BUFFET AND PLATED OPTIONS

Beef

Chicken

Pork

Turkey

Surf n’ Turf  (cost based on market price)

(nine knuckles and claws)

SEAFOOD – BUFFET AND PLATED OPTIONS

VEGETARIAN DISHES – BUFFET AND PLATED OPTIONS

 

Sample Plated Dinner Menus


Sample Three Course Dinner

SOUP OR SALAD APPETIZER
Caramelized root vegetable velouté with fresh herbs and crème fraiche or
Mesclun salad with grape tomatoes, pickled red onion and goat cheese, lemon maple vinaigrette

ENTRÉE
Chicken Supreme stuffed with broccoli and Brie with maple glaze
Brown butter smashed baby red potatoes
Grilled asparagus and braised red cabbage

DESSERT
Chef’s creation

Sample Four Course Dinner

SOUP OR SALAD APPETIZER
Smoked tomato and red pepper soup or
Caesar salad with grilled baguette and roast garlic dressing

ENTRÉE
Pork roulade stuffed with dates and rye
Root vegetable pave with wild mushroom fricassee and deep fried goat cheese
Braised savoy cabbage and glazed root vegetables

DESSERT
Chef’s creation

Sample Four Course and Sorbet Dinner

SOUP OR SALAD APPETIZER
Yukon gold potato and double smoked bacon purée or
Greek salad with plum tomatoes, cucumber, peppers, feta and olives

SORBET
Strawberry tequila

ENTRÉE
Braised island beef short ribs au jus
Ratatouille and sautéed snow peas
Herb roasted baby fingerling potatoes

DESSERT
Chef’s creation

 

Sample Buffet Menus


Sample Buffet Menu #1
Leek and potato soup  //  Maple glazed smoked salmon
Carved hip of Island beef au jus
Whipped potatoes with chives  //  Traditional medley of fresh vegetables
Carrot salad with raisins and herbs  //  Asian cabbage slaw with house-made vinaigrette
Greek salad with plum tomatoes, cucumber, red onion, feta and olives
Bread/rolls  //  Assorted desserts

Sample Buffet Menu #2
Cauliflower parmesan soup  //  Fruit and cheese – domestic and imported
Pork roulade stuffed with dates and rye  //  Indian spiced haddock
Root vegetable pave with wild mushroom fricassee and deep fried goat cheese
Baked Brussels sprouts and glazed carrots
Spinach salad with bacon, fresh oranges and almonds
Warm potato salad (vinaigrette based)  //  Carrot salad with raisins and herbs
Bread/rolls  //  Assorted desserts

Sample Buffet Menu #3
Curried sweet potato purée
Linguini with crispy pancetta, capers, olives and roasted tomatoes
Carved house smoked ham  //  Maple glazed smoked salmon
Rice pilaf  //  Baby bok choy and Pattipan squash  //  Tabbouleh  //  Caesar salad
Mesclun salad with grape tomatoes, pickled red onion and parmesan
Bread/rolls  //  Assorted desserts

Sample Buffet Menu #4
Cream of carrot soup  //  Smoked chicken penne with tomatoes and Padano
Indian spiced haddock  //  Basmati rice
Baby beets with greens and glazed root vegetables
Fruit and cheese – domestic and imported
Traditional German-style potato salad
Courgette and parmesan salad
Carrot salad with raisins and herbs
Bread/rolls  //  Assorted desserts

 

Bar Prices


Domestic beer & well shots $5.25
House wine $5.50-$7.50 glass
Caesars, coolers, imported beer $5.75 each
Caesars, coolers, imported beer $6 each
Bottle of house wine for the table $25 each

Wine List by Glass

Red
Fuzion Shiraz Malbec $5.50
Lindeman’s Bin 50 Shiraz $6.50
Torres Coronas Blend $7.50
Ravenswood Zinfandel $8.50
White
Fuzion Chenin Torrontes $5.50
Las Moras Chardonnay $6.50
Mezzacorona Pinot Grigio $7.50
Cave Spring Riesling $7.50
Stoneleigh Sauvignon Blanc $8.50

Wine List by Bottle

Red
Fuzion Shiraz Malbec $28
Lindeman’s Bin 50 Shiraz $32
Torres Coronas Blend $36
Ravenswood Zinfandel $42
White
Fuzion Chenin Torrontes $28
Las Moras Chardonnay $32
Mezzacorona Pinot Grigio $36
Cave Spring Riesling $36
Stoneleigh Sauvignon Blanc $42

Wine selection based on availability conditions. Gratuities are at the guests’ discretion. All food and beverage products must be purchased from The Culinary Institute of Canada. Alcoholic beverages and food that has not been purchased through our liquor license or made by our team of chefs cannot be brought into the building.