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Rooms must be booked through Royal Botanical Gardens prior to making food service arrangements.
Please contact Royal Botanical Gardens representative:
(rentals@rbg.ca)
or (905) 527-1158 ext. 273
Items are priced per person, with ALL guests at the event having
the same item.
| Dips, Platters and Pates |
| Mascarpone and pesto pate with assorted crackers |
$50.00 |
| Sundried tomato and chevre dip with garlic pita chips |
$50.00 |
| Guacamole with garlic pita chips |
$50.00 |
| Black bean dip with garlic pita chips |
$40.00 |
| Salsa with blue corn chips |
$40.00 |
| Blue cheese and fig pate with crushed walnut crust |
$65.00 |
| Smoked salmon pate |
$70.00 |
| Gravlax with pumpernickel and mustard sauce |
$85.00 |
| Smoked salmon with pumpernickel, red onions and capers |
$60.00 |
| Baskets of fresh seasonal vegetables with dip |
$40.00 |
| All dips, platters and pates are priced to serve 20 - 30 guests |
| Salads |
| Boston watercress and orange with an orange ginger dressing |
$5.00 |
| 5 lettuce salad with shallot, red wine and thyme vinaigrette |
$5.00 |
Radichio and leaf lettuces with grilled oyster mushrooms, grilled
red pepper,with a grapestone oil vinaigrette
|
$6.50 |
Baby greens with chevre and edible flowers
(in season) |
$8.00 |
Assorted soft lettuces with sliced strawberries and toasted almonds
in a raspberry champagne vinaigrette
|
$5.00 |
Young lettuces with pink grapefruit, avocado, pecans and pomegranate
in a citrus vinaigrette
(in season)
|
$5.00 |
| Caesar salad with our own garlic croutons |
$6.00 |
| Potato and fresh dill (buffet service only) |
$2.50 |
| Pasta Primavera |
$5.00 |
| Marinated seasonal vegetables (buffet service only) |
$3.00 |
| Thinly sliced tomatoes with sliced boconccini, fresh basil leaves
and olive oil |
$7.00 |
| Thai duck pasta salad |
$7.00 |
| Marinated beef tenderloin pasta salad |
$7.00 |
| Salad Nicoise |
$7.00 |
| Greek salad |
$7.00 |
Young spinach, with grated egg, crisp bacon, sliced red onion
and tarragon vinaigrette
|
$6.00 |
| Soup |
Black bean, Sweet potato and bacon, Carrot and fresh herb, Vegetable
purees, Tomato Orange consomme, etc
|
$4.50 |
Oyster stew, Fresh fish, Brie with lemon, Tomato with grilled
scallops, Mussel with saffron, etc
|
$6.50 |
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| Light Luncheons |
| Chicken broccoli and ricotta strudels with red pepper cream |
$8.50 |
| Tomato, basil and ricotta tart |
$7.50 |
Mediterranean pie (layers of smoked turkey, mixed peppers, spinach
and cheese in a cheese pastry)
|
$9.50 |
| Spanokapeta |
$7.00 |
| Cheese tortellini with pesto cream sauce and fresh vegetables |
$7.00 |
| with chicken or shrimp |
$11.00 |
| Focaccia with various toppings (Italian flat bread) |
$4.25 |
| Lasagna with meat sauce and three cheeses |
$9.00 |
| Vegetarian lasagna with eggplant and zucchini |
$8.00 |
| Seafood lasagna with crab, scallops and shrimp |
$16.00
p.p. |
| Appetizers and First Courses |
| Veal and green peppercorn pate with Lingon berries, cornichon,
hot mustard and French bread toasts |
$6.00 |
| Gravad Lax with lemon, capers, red onion and pumpernickel |
$9.00 |
| Oversized shrimp, marinated, grilled and served with three sauces |
$12.50 |
| Steamed P.E.I. mussels with fresh basil, tomatoes, garlic, white
wine and shallots |
$8.00 |
| Crab cakes with spicy chili mayonnaise, petite salad |
$10.00 |
| Crepes filled with smoked chicken, wild mushrooms and tarragon |
$9.00 |
| Carpaccio with traditional garnish |
$9.00 |
| Capellini with Mushrooms, sauted Peppers and Sno Peas with a light
alfredo sauce and freshly grated Parmesan |
$7.50 |
| Foiegras |
$19.50 |
| Chicken Entrées |
| Boneless breast of chicken stuffed with three cheeses in a tomato
sauce |
$8.00 |
| Boneless breast of chicken with pecan crust |
$7.50 |
| Boneless breast of chicken stuffed with dried cherries, pecans
and orange zest stuffing |
$10.75 |
Boneless breast of chicken stuffed with Camembert and bacon and
wrapped in phyllo
|
$9.25 |
| Chicken Supremes with sage and onion stuffing |
$12.50 |
Semi-deboned Cornish hen stuffed with gingered orange rice served
with a plum and red wine sauce
|
$17.00 |
| Thai chicken with cabbage, coconut milk and lime leaves |
$7.50 |
| Chicken stew with herb dumplings |
$7.50 |
| Chicken brochettes, marinated in lemon and garlic |
$6.50 |
Boneless breast of chicken rolled with gruyere, proscuitto and
roasted red pepper
|
$9.00 |
| Beef and Veal Entrées |
| Roasted striploin with herb crust |
$17.50 |
| Roasted tenderloin (6 oz portion) with pepper crust and red wine
sauce |
$17.50 |
| Tenderloin stuffed with wild mushroom duxelle and roasted |
$19.50 |
| Tenderloin tips with mushrooms, pepper in a green peppercorn sauce |
$15.50 |
| Roast prime rib of beef (8 oz portion) |
$15.50 |
| Veal stew with tomato, orange and garlic |
$8.50 |
| Provimi veal with herbs de Provence and lemon |
$15.50 |
| Grilled veal chops |
$16.50 |
| Rack of Veal |
$9.50 |
| Beef Bourgignon with Buttered Noodles |
$12.00 |
| Beef Wellington |
$5.00 |
| All of our meats are of the finest quality available |
| Lamb Entrees |
Lamb loin, stuffed with mushrooms duxelle and fresh thyme wrapped
in phyllo pastry
|
$12.00 |
Boneless leg of lamb, roasted, marinated in ginger, garlic, Soya
and orange
|
$10.50 |
| Marinated rack of lamb with mustard herb crust (four chops) |
$13.00 |
| (whole rack) |
$19.00 |
| Lamb stew with fresh vegetables, tomato and rosemary |
$8.50 |
| Lamb chops stuffed with pesto and chevre, served with red wine
sauce |
$10.50 |
| Seafood Entrées |
| Whole roasted salmon garnished with fresh shell fish, such as:
Shrimp, mussels, oysters, scallops all with sauces |
priced by market |
| Salmon stuffed with vegetables and herbs, wrapped in puff pastry
and baked |
$15.00 |
| Seafood stew, a blend of crab, salmon, scallops and shrimp with
tarragon |
$15.00 |
| Salmon Wellingtons, salmon fillets stuffed with fresh vegetables
in a tarragon cream, wrapped in puff pastry and served with a
lemon dill and mushroom sauce |
$18.00 |
| Vegetables |
| A seasonal mixture, sautéed with white wine, fresh thyme and butter |
$3.00 |
| Tomatoes, stuffed with garlic, basil and Parmesan (grilled) |
$3.00 |
| A purée of carrot and rutabaga with nutmeg, cream and butter |
$3.00 |
| Asparagus marinated in garlic, shallots, red wine vinegar |
$3.00 |
| Sautéed snow peas, red pepper and mushrooms |
$3.00 |
| Red pepper baskets filled with fresh seasonal vegetables |
$5.00 |
| Carrots, steamed and wrapped in lightly grilled zucchini, served
with butter and fresh herbs |
$3.00 |
| Green and yellow bean bundles, tied with leek |
$4.00 |
| Potatoes, Rice and Pastas |
| Herb or garlic roast potatoes |
$2.00 |
| Mushroom carved potatoes |
$4.00 |
| Pommes William |
$5.00 |
| Dauphine |
$2.00 |
| Scalloped with garlic and cheese |
$3.00 |
| Couscous with orange, raisins, almonds, etc. |
$2.00 |
| Basmati rice with raisins, almonds and orange zest |
$2.50 |
| White and wild rice with fennel |
$3.00 |
| Pasta with pesto |
$4.00 |
| Pasta with alfredo |
$4.00 |
| Pommes Anna |
$4.00 |
| Duchess potatoes with Paresan crust |
$3.00 |
| Garlic mashed potatoes |
$3.00 |
| Desserts |
| All of our desserts are made on the premises by our chefs |
| Individual almond meringues or almond shortbread with cinnamon
whipping cream and fresh berries with three sauces |
$6.45 |
| White and dark chocolate mousse with raspberry sauce in a sweet
deep fried crepes cup |
$6.00 |
| Chocolate pecan tart with chocolate crust |
$6.00 |
| Cheesecakes (chocolate, amaretto, fig and brandy, lemon, raspberry,
etc.) |
$6.75 |
| Frozen lemon mousse with raspberry sauce |
$7.00 |
| Tart tatin with cinnamon ice cream |
$7.00 |
| Raspberry and blueberry tart with streussel topping |
$6.00 |
| Zabaglione with fresh fruit |
$7.00 |
| Tiramisu |
$7.00 |
| Three fruit terrine with raspberry coulis |
$6.00 |
| Warm bread pudding with chocolate sauce |
$5.00 |
| Flourless chocolate cake with warm Frangelico Creme Anglais |
$6.00 |
Please note, prices do not include
staffing and equipment and are subject
to change until such time as a function is confirmed.
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Company Profile
