exhibitor guidelines and manual 2015

Transcription

EXHIBITOR GUIDELINES
AND MANUAL 2015
Exhibit Guidelines and Manual
TABLE OF CONTENTS
INTRODUCTION............................................................................................................................. 2
EXHIBITOR DEADLINES AND KEY DATES...................................................................................... 2
CONTACT INFORMATION AND OFFICIAL TRADESHOW CONTRACTORS................................... 3
REQUIRED DOCUMENTS............................................................................................................... 4
GES SHOW SERVICES .................................................................................................................... 4
CLARK’S AUDIO VISUAL................................................................................................................. 4
FAIRMONT ROYAL YORK................................................................................................................ 4
RHODES & WILLIAMS INSURANCE............................................................................................... 4
EXHIBIT SCHEDULE........................................................................................................................ 5
MAXIMUM LOAD SIZE – FREIGHT ELEVATOR.............................................................................. 6
EXHIBIT BOOTH INCLUSIONS....................................................................................................... 6
EXHIBIT BOOTH SPACE RENTAL DOES NOT INCLUDE:................................................................ 7
SHIPPING AND RECEIVING............................................................................................................ 7
SHIPMENTS ORIGINATING IN CANADA....................................................................................... 9
SHIPMENTS FROM OUTSIDE CANADA......................................................................................... 9
LOADING DOCKS AND PARKING................................................................................................... 9
MATERIALS HANDLING................................................................................................................. 9
HAND CARRIED MATERIAL............................................................................................................ 9
EXHIBITOR REGULATIONS............................................................................................................. 9
EXHIBITION PURPOSE................................................................................................................... 9
BOOTH REGULATIONS................................................................................................................. 10
EXHIBITOR ADVERTISING AND PROMOTION............................................................................ 10
QUALITY OF DISPLAY................................................................................................................... 11
ELIGIBLE EXHIBITS....................................................................................................................... 11
LIABILITIES AND RESTRICTIONS................................................................................................. 11
INSURANCE.................................................................................................................................. 11
RECYCLING AND RESIDUAL WASTE MANAGEMENT................................................................. 12
INDUSTRY MEETING AND EVENTS............................................................................................. 12
COMPLIANCE WITH REGULATIONS............................................................................................ 12
EXHIBITOR REGISTRATION.......................................................................................................... 12
INDEMNIFICATION AND HOLD HARMLESS AGREEMENT........................................................ 13
EXHIBITOR-APPOINTED CONTRACTOR FORM.......................................................................... 14
Canadian Neurological Sciences Federation
50th Annual Congress
Toronto, ON
June 9 - 12, 2015
1
INTRODUCTION
This package contains all the necessary documents required to exhibit at the Canadian Neurological Sciences Federation 50th Annual
Congress, being held at the Fairmont Royal York, Toronto, Ontario, June 9 – 12, 2015.
Please ensure you read the attached information carefully and return all the required forms prior to the deadline dates indicated
below (and in some cases on the headers of each form).
In order to make the exhibition a success, all exhibitors who occupy booth space agree to conform to the full rules and regulations
outlined in the previously issued Sponsor and/or Exhibitor invitation, as well as in this Exhibitor Manual.
If you have any questions pertaining to the enclosed information, please don’t hesitate to contact the appropriate parties as detailed
in the contact information section.
EXHIBITOR DEADLINES AND KEY DATES
Exhibition Application &/or Contract: ____________________________________________________ April 1, 2015
Advance Warehouse Shipments: ________________________________________ May 12 to June 2, 2015 (via GES)
Clark’s Audio Visual Order Forms: ______________________________________________________ May 29, 2015
GES Show Services Order Forms: _____________________________________ May 18, 2015 (for discounted rates)
Indemnification and Hold Harmless Agreement: __________________________________________ May 19, 2015
Exhibitor Appointed Contractor Form: ___________________________________________________ May 19, 2015
Toronto, ON
June 9 - 12, 2015
2
CONTACT INFORMATION AND OFFICIAL TRADESHOW CONTRACTORS
CNSF SECRETARIAT
Dan Morin
CEO
7015 Macleod Trail SW, Suite 709
Calgary, AB T2H 2K6
Tel: 403-229-9544
Fax: 403-229-1661
[email protected]
www.cnsfederation.org
CONFERENCE FACILITY
Fairmont Royal York
Keith McCauley
Manager, Conference Services/Catering
100 Front St. West
Toronto, ON M5J 1E3
Tel: 416-860-4536
Fax: 416-368-8148
[email protected]
http://www.fairmont.com/royal-york-toronto/
CONFERENCE MANAGEMENT Intertask Conferences
Kelly Benoit
Exhibit Coordinator
275 Bay St.
Ottawa, ON K1R 5Z5
Tel: 613-238-6600 Ext. 233
Fax: 613-236-2727
[email protected]
www.intertaskconferences.com
OFFICIAL AUDIO VISUAL SUPPLIER
Clark’s Audio Visual
Mark Happeney
General Manager
1615 Venables St. Vancouver, BC V5L 2H1
Tel: 604-877-8558
Fax: 604-879-2993
[email protected]
www.clarksav.com
CUSTOMS AND TRANSPORTATION SERVICES
GES
Mario Mendes
Logistics Coordinator
5675 McLaughlin Rd.
Mississauga, ON L5R 3K5
Tel: 905-283-0553 Cell: 416-717-8214
[email protected]
www.gesexpo.ca
OFFICIAL DISPLAY COMPANY
GES
Radha Seemungal
Exhibitor Services Executive
5675 McLaughlin Rd.
Mississauga, ON L5R 3K5
[email protected]
www.gesexpo.ca
Toronto, ON
June 9 - 12, 2015
3
REQUIRED DOCUMENTS
Enclosed are the necessary forms for exhibitors to order items that are outside of the exhibit package inclusions. Please refer to the
Exhibitor Deadlines and Key Dates Checklist to ensure you have completed and returned all necessary documentation by the required
dates.
The Exhibitor Guidelines and Manual includes the following forms:
GES SHOW SERVICES
Item/Service:
1. Payment and Credit Card Authorization Form
2. Material Handling Order Form
3. Material Handling Information
4. Advance Shipment
5. Furniture & Accessories Order Form
6. Specialty items/Plants Order Form
7. Carpet & Cleaning Order Form
8. Graphics & Signage Order Form
9. Installation & Dismantle Labour Order Form
10. GEM Counters & Showcase
11. GEM Show Special Order Form
12. Transportation Order Form
13. GES Canada Terms & Conditions of Contract
CLARK’S AUDIO VISUAL
1. Audio Visual Exhibitor Order Form
FAIRMONT ROYAL YORK
1. Exhibitor Information
2. Internet Order Form
RHODES & WILLIAMS INSURANCE
1. Application for Insurance
Toronto, ON
June 9 - 12, 2015
4
EXHIBIT SCHEDULE
EXHIBIT MOVE-IN (SET-UP)
DAYDATEHOURS
Wednesday
June 10, 2015
10:00 to 16:00
To ensure an efficient off loading and set-up for all exhibitors, specific move-in times MAY be assigned for each exhibitor by the
Official Show Service Provider, GES. Special arrangements (i.e.: early access) must be addressed and agreed upon with GES in
advance of the show dates.
Access to the Exhibit Hall will be granted only to those personnel who have been registered and are wearing an approved
identification badge (refer to Exhibitor Registration) and in accordance with the dates and times.
All exhibits and displays must be set-up and void of all cartons, crates and packing materials by 15:00 on Wednesday, June 10, 2015.
Any exhibit or display that is not set-up, may be removed and stored by the Conference Management at the sole expense of the
Exhibitor.
NOTE: No display material except that carried by hand will be permitted to move through the exhibit area during show hours.
EXHIBIT SHOW HOURS
DAYDATEHOURS
Wednesday
June 10, 2015
17:15 to 19:15
ThursdayJune 11, 201510:00 to 18:00
FridayJune 12, 201510:00 to 13:30
EXHIBIT MOVE‐OUT (DISMANTLING)
DAYDATEHOURS
Friday
June 12, 2015
13:30 to 19:30
Toronto, ON
June 9 - 12, 2015
5
MAXIMUM LOAD SIZE – FREIGHT ELEVATOR
Please refer to the Fairmont Royal York Rules and Regulations for Exhibitors for full instructions.
Maximum Weight Capacity of the Freight Elevator: 3000 lbs
Maximum Size Capacity of the Freight Elevator:
Length: 7’1”
Height: 6’11”
Width: 4’2”
Shipments must be delivered to the receiving area.
No exhibit/display shall be dismantled before 13:30 on Friday, June 12, 2015. This regulation will be strictly enforced.
Dismantling a booth before the official closing of the Exhibition is prohibited. If an exhibitor removes a booth before the end of the
show, he/she is subject to a penalty of $500 (enforced by CNSF).
Any material left in the facility following the official move‐out time, will be removed by GES, and held in storage and charged at
the prevailing rates at the Exhibitors’ expense. The Conference Management shall be entitled to seize and hold (at the Exhibitors’
expense) any exhibit or display materials of Exhibitors with outstanding payments owing to Conference Management or any Official
Supplier. These will be released once all Conference Management claims have been settled.
EXHIBIT BOOTH INCLUSIONS
The following is included in your standard booth package:
•• One 10’ w x 8’ d pipe and drape booth.
•• 8’ high background and 3’ high side dividers in black drape.
•• One 6’ table with black skirt.
•• Two padded chairs.
•• One waste paper basket.
•• One 44” w x 7” h identification sign (black block text on white background).
•• One electrical outlet 120 V, 15A.
•• Daily vacuuming of aisles and general housekeeping of the exhibit common areas.
•• NOTE: It is the exhibitor’s responsibility to keep and maintain each exhibit space and paths thereof in a clean, dust‐free and orderly fashion for the duration of the show.
•• General show lighting for all the event areas.
•• Two Exhibitor Registration Only badges per 10’ w x 8’ d exhibit space.
•• Note: Full Congress registrations for exhibitors and sponsors are available at a discounted rate of $900 and additional Exhibit
Hall Only passes are available at $200 each. They can be purchased online at: http://congress.cnsfederation.org/congress/
registration
Toronto, ON
June 9 - 12, 2015
6
EXHIBIT BOOTH SPACE RENTAL DOES NOT INCLUDE:
•
•
•
•
Material handling, additional equipment/supplies or drayage* costs.
Individual booth lighting, additional electrical outlets, transportation, warehousing, brokerage services, special materials,
carpets or furnishings beyond those already specified, and the movement, transfer, removal, storage, setup, and dismantling
of customer exhibits.
Telephone, Internet, computer data lines, and specialized telecommunication services.
Specialized security staffing requirements for individual booths or exhibits, either overnight or during the event, beyond the
general level of security (exhibit hall will be locked) provided by the Conference Management.
*Drayage: Your materials must be moved from the loading dock to the exhibit hall and back if you do not ship in advance to the
GES warehouse. This must be done by GES or your own employees. If you ship your materials to the GES Advance Warehouse,
drayage is included.
SHIPPING AND RECEIVING
Exhibitors are responsible for the shipment of their exhibits and materials. GES is the Official Transportation and Customs Clearance
Provider for the Canadian Neurological Sciences Federation 50th Annual Congress. The Exclusive Show Services and Drayage
Contractor (GES) provides material handling and advance warehousing. Once your material arrives at the advance warehouse, GES
ensures delivery to and from the exhibit space. Please also see Material Handling section.
GES advance warehouse will accept crated, boxed, or skidded material beginning Tuesday May 12, 2015 at the advance shipping
address indicated below. Materials must arrive at the warehouse by Tuesday June 2, 2015. Shipments received after June 2, 2015 are
subject to extra charges and delivery will not be guaranteed. Shipments sent collect will not be accepted.
Toronto, ON
June 9 - 12, 2015
7
Ensure all freight destined for the advance warehouse is labeled with the following:
Exhibitor Name and Booth #
CNSF Congress
c/o GES
6130 Netherhart Road
Mississauga, Ontario, Canada
L5T 1B7
Name of carrier:
Box___ of ___ (Total number of boxes in shipment)
NOTE: Any questions regarding shipments? Please contact Radha Seemungal at GES at 905-283-0517. For GES Logistics shipments,
please contact Mario Mendes at GES at 905-283-0553.
Exhibitor’s shipping material using FedEx, UPS or any other carrier, must employ the services of GES to move the boxes from the
loading dock to the exhibit hall and back, or move them on their own. Shipments to the Fairmont Royal York will only be accepted on
Wednesday June 10th and must be clearly labeled as follows:
Conference Title:
Name of Exhibiting Company:
Booth #:
Total number of pieces:
To: Fairmont Royal York Hotel
c/o Catherine Wallace
Xerox Business Centre
100 Front Street West
Toronto, ON M5J 1E3
CANADA
416-368-2511
Via:
(carrier)
Notify:
(contact name & Phone #)
All shipping, receiving and storage of display material and packing cases are the responsibility of the Exhibitor, GES Show Services and
Drayage Contractor and shipping company selected.
Toronto, ON
June 9 - 12, 2015
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SHIPMENTS ORIGINATING IN CANADA
All shipments originating in Canada should be prepaid and consigned.
SHIPMENTS FROM OUTSIDE CANADA
For the convenience of Exhibitors shipping goods from outside Canada, GES has been appointed the Exclusive Customs Broker to
handle customs clearance for those Exhibitors who may require such service.
For your convenience, you may download all forms from their website: www.gesexpo.ca.
All fees related to customs clearance are the sole responsibility of the Exhibitor.
LOADING DOCKS AND PARKING
Arriving by car? Major roadwork is being completed in the area surrounding the hotel. Please click here for directions and
information on current road closures: https://www.fairmont.com/royal-york-toronto/map/mapanddirections/
MATERIALS HANDLING
The Exclusive Show Services and Drayage Contractor (GES) provides material handling and advance warehousing for the Canadian
Neurological Sciences Federation 49th Annual Congress. Once your material arrives at the advance warehouse, GES is in charge of
handling from the loading dock to the booth and back to the dock at the end of the show. Clarification of charge out rates and details
are provided in the enclosed GES order forms.
HAND CARRIED MATERIAL
Exhibitors who hand carry their own material to the Fairmont Royal York must be prepared to supply their own labour, dollies and
hand trucks etc for unloading their material and moving from the receiving area to their booth location. Similarly they must take
responsibility for the removal and storage of their empty crates and boxes. Materials can only be delivered during the set-up and
dismantling hours. Any fees associated to this will be the sole responsibility of the Exhibitor.
In the event of any labor or related jurisdictional disputes or any other problems connected with the shipment, consignment or pick
up of exhibits by or for the Exhibitor, the Conference Management may reject, move, delay or immobilize an exhibit or act in what it
deems to be a necessary and proper fashion without liability to the Exhibitor.
EXHIBITOR REGULATIONS
In the enforcement and interpretation of the following rules and regulations, the decision of the CNSF is final. Exhibitors are
required to abide by the guidelines and policies outlined in these guidelines and distribute same to exhibit personnel, display house
personnel, and any other contractors working for the exhibiting organization.
EXHIBITION PURPOSE
The purpose of the CNSF Exhibition is to present interactive and informative exhibits to delegates in order to educate them about
products and services pertinent to their professional interest.
Toronto, ON
June 9 - 12, 2015
9
BOOTH REGULATIONS
1. Assigned exhibit/display space must be staffed at all times throughout designated exhibit hours.
2. No background may be placed to obstruct, block or interfere with the lighting or visibility of an adjacent booth. Booth and
display structures shall not exceed the given size requirements. Aisle space may not be used for exhibit purposes or for
solicitation of business.
3. Distribution of materials outside the booth is expressly forbidden.
4. Distribution of samples, etc. is permitted providing it does not interfere with an adjoining Exhibitor and is conducted in a
dignified manner. Noisemakers, blinking lights or any action which, in the opinion of Conference Management, may be a
source of annoyance or danger to the health or safety of others will not be permitted.
5. The Exhibitor shall not close or remove the exhibit until the conclusion of the entire Exhibit unless otherwise directed by the
Conference Management.
6. Prizes, drawings and contests are permitted, in accordance with the Fairmont Royal York.
7. Distribution of refreshments or other products for consumption not manufactured or related to the activities of the Exhibitor
are not permitted per the general rules and regulations governing the Fairmont Royal York.
8. No signs or other articles are to be fastened to the walls, drapes, ceilings, etc. by any method whatsoever. The use of
thumbtacks, scotch or double sided tape, nails, screws, bolts or any tools or material which could mark the floor or walls is
strictly prohibited. Robots, or other remote control devices, should be limited only to the Exhibitor’s space. If you have any
such devices that may not fit in your assigned space, please contact Conference Management prior to the trade show and we
will try to accommodate your needs.
9. The Exhibitor shall be responsible for all damage to structures, furnishings, etc. which may be caused by their representatives,
employees or guests. All exhibits not in accordance with booth regulations and any proposed structural changes must be
forwarded to Conference Management for written approval.
10. The recording, either audio or video, of any event is not permitted without prior written authorization by CNSF.
11. Exhibitors may not assign, sublet or apportion all or any part of the space contracted for/by them, and may not advertise or
display goods or services other than those manufactured, distributed, or sold by them in the regular course of their business.
Space contracted for/by an exhibitor is for the sole use of that exhibitor.
EXHIBITOR ADVERTISING AND PROMOTION
All give-aways and handouts, with the exception of company literature, must be approved by the CNSF. Advertising and promotion
must be limited to the confines of the assigned exhibit booth. The Conference Management or CNSF reserves the right to ban what
it may consider objectionable premiums or novelties, and to prevent the distribution of any article or product which it believes might
endanger the health and safety of those attending the Exhibit Hall.
Handouts and/or brochures may only be distributed within the Exhibitor’s assigned booth space inside the Exhibit Hall. Handouts
and/or brochures must not be placed on the Conference meeting chairs without prior written special permission from the
Conference Management. In all instances, booth promotions, giveaways and/or sales activities must respect the Canadian Medical
Association guidelines for Physicians and the Pharmaceutical Industry and the Rx&D Code of Conduct.
NOTE: The distribution by non-exhibitors of advertising material, magazines and brochure on the Conference site is strictly forbidden.
Toronto, ON
June 9 - 12, 2015
10
QUALITY OF DISPLAY
Agents, solicitors, and representatives of firms promoting commercial products in connection with the Conference will not be
permitted to use rooms and space elsewhere at the Fairmont Royal York for display of their products, without the permission of the
Conference Management. Advertising, solicitation and distribution of literature for commercial products will not be permitted except
in the booth space assigned in the Exhibit Hall.
ELIGIBLE EXHIBITS
CNSF reserves the right to determine the eligibility of any company or product for inclusion in the Congress; and it reserves the right
to reject or prohibit any exhibitor from the exhibition.
LIABILITIES AND RESTRICTIONS
The Exhibitor agrees to be responsible for any damage done to the function rooms or any other part of the Hotel, by the Exhibitor,
his/her guest, invitees, employees, independent contractors or other agents under the Exhibitor’s control. The Hotel will not assume
or accept any responsibility for damage to or loss of any merchandise or articles left in the Hotel prior to, during or following the
event.
In the event that the Exhibitor requires a permit or license from any governing body, local, state or federal, the Exhibitor is solely
responsible for obtaining such license or permit at their own expense.
Exhibitors cannot block any part of hallways, doors, entrances, stairways, aisles and emergency exit.
With the exception of service animals, no animals are allowed in the meeting space without written approval from the Fairmont
Royal York.
Nothing is allowed to be attached or fastened to the walls.
No smoking is allowed in the building.
All food & beverage must be ordered through the catering department of the Fairmont Royal York.
INSURANCE
The exhibitor is responsible for insurance related to their participation in the Exhibition and must have their own liability insurance.
In the event of fire, flooding or theft, no matter how caused, the Hotel and its representatives assume no liability for any bodily harm
or material damage to products, booths, equipment or decorations occupying any rented space within the building or being moved
in or out of the building. Exhibitors must maintain and enforce at all times during the Conference, policies of fire, theft, or other
insurance to cover all risks. The Conference Management will take every reasonable precaution to prevent loss to Exhibitor’s goods,
but under no circumstances will either the Conference Management or the Official Suppliers assume any responsibility for loss and
damage which might ensue from any cause in connection with transfer, installation, maintenance or removal of exhibits. Neither
Conference Management, nor the Official Suppliers will be responsible, in any way, for goods while on exhibit or in storage.
Security personnel will be on duty during move‐in, move‐out, and when the exhibit hall is closed to delegates, but neither the
Conference Management, the Fairmont Royal York, nor any Official Suppliers will assume any responsibility for loss or damage caused
to Exhibitors by fire, theft, damage, personal injury or otherwise.
Exhibitors must provide proof of insurance and paid premiums on request by the Conference Management. Conference Management
reserves the right to change the suggested minimum amount of insurance and the type of insurance based on the advice it may
receive from time to time from its Risk Management Advisors or based on legal requirements of the operator of the Exhibit Hall
or other parties with whom the Conference Management may from time to time contract in respect of the Exhibit Hall and/or the
Conference.
Toronto, ON
June 9 - 12, 2015
11
RECYCLING AND RESIDUAL WASTE MANAGEMENT
The exhibitor has the obligation to use the equipment provided at his disposal for recycling (paper, paperboard, glass, plastic) for the
duration of the event (including setup / dismantling and during the exhibition). Additional selective collection may be added to those
mentioned above.
CONGRESS SCHEDULING
The CNSF Organizing Committee reserves the right to change the dates, times and/or location of the Exhibition, as well as the exhibit
floor plan, and is not liable for damages.
INDUSTRY MEETING AND EVENTS
(Outside of CNSF Annual Congress)
Industry is not permitted to hold events involving delegates during the week of the CNSF Congress. Sales presentations and
equipment demonstrations are permitted only in the Exhibit Hall. Special exceptions approved by CNSF may be permitted.
COMPLIANCE WITH REGULATIONS
The Conference Management reserves the right to take such action and to make such changes including changes to these Conditions
and Regulations as are considered necessary or desirable to the efficient and proper conduct of the Exhibit. The Conference
Management reserves the right to restrict exhibits or terminate the contracts of Exhibitors which, because of noise or any other
reason, becomes objectionable. The Conference Management is released from any and all claims for damage, which might result in
consequence thereof.
All matters not covered in these regulations are subject to the decision and control of the Conference Management notwithstanding
anything in the application for space or contained in these regulations. No verbal arrangements or any variation of the Agreement
or its conditions is binding on the Conference Management unless confirmed to the Exhibitor in writing by the Conference
Management. Please contact the CNSF Secretariat office at (403) 229-9544 with any questions regarding the above.
EXHIBITOR REGISTRATION
All Exhibitors must pre-register representatives prior to the Exhibit move-in. Two Exhibit Hall only badges are provided per 10’w
x 8’d booth and will allow access to the Exhibit Hall only. Badges must be worn at all times. Exhibitors who wish to attend Congress
sessions must purchase a Full Congress registration at the discounted rate of $900.00. If your number of registrations exceeds the
number of allotted complimentary Exhibit Hall only registrations, additional Exhibit Hall only registrations may be purchased for
$200.00. Exhibitor Area Only badges are not transferable.
If you wish for your exhibit staff to register themselves, provide them with the access code to make their own booking. If you have
any questions, please contact Silvie Hould at [email protected]
Toronto, ON
June 9 - 12, 2015
12
INDEMNIFICATION AND HOLD HARMLESS AGREEMENT
Name of Company: _____________________________________________________
Scope of Work: Exhibiting during the Canadian Neurological Sciences Federation 50th Annual Congress (“the Congress”),
Fairmont Royal York, Toronto, ON.
From: June 9-12, 2015.
We agree to the fullest extent permitted by law, to protect, indemnify, defend and hold harmless the Fairmont Royal York, in addition
to, GES, Canadian Neurological Sciences Federation (CNSF), Intertask Ltd., their affiliates and associates (the “Indemnified Parties”)
against and from all claims, liability, damages, losses and expenses (the “claims”), howsoever the same may be caused by reason
of any suit, claim demand, judgment or cause of action initiated by any person or entity arising or alleged to have arisen directly or
indirectly out of exhibiting at the Congress, except where such claims result from the actions or inactions, whether negligent or not,
of any Indemnified Party.
Company Name _____________________________________________________
Authorized Signing Officer _____________________________________________________
Name (please print)
_____________________________________________________
Title _____________________________________________________
Date _____________________________________________________
Authorized Signing Officer _____________________________________________________
Name (please print) _____________________________________________________
Title _____________________________________________________
Date _____________________________________________________
Please complete this form and return to CNSF Secretariat via e-mail: [email protected] or by fax: 613-236-2727 no later
than May 22, 2015.
Toronto, ON
June 9 - 12, 2015
13
EXHIBITOR-APPOINTED CONTRACTOR FORM
(Deadline: May 22, 2015)
All Exhibitors must complete and return this form to Show Management no later than May 22. An Exhibitor who has
not advised Show Management in writing by the deadline must use its own full-time employees or officially appointed
contractors to install or dismantle its exhibit.
ÊÊ We will use our own full-time employees to install and dismantle our exhibit (If choosing this option, you are still
required to submit this form)
ÊÊ We will contract labour through GES
ÊÊ We will use an Exhibitor-appointed Contractor (EAC) according to the policies, rules and guidelines and the Terms of
Agreement – Rules and Guidelines
Company Name of EAC:_______________________________________________________________________________
Contact Name:_____________________________________ E-mail:___________________________________________
Telephone: ( ______ ) _______________________________ Ext: ________ Facsimile: ( ______ ) ___________________
PLEASE NOTE:
Exhibitors are responsible for ensuring that their Exhibitor-appointed Contractors:
Are aware of and abide by all the policies, rules and guidelines and the Terms of Agreement – Rules and Guidelines.
Submit to Show Management, by the deadline, a Certificate of Insurance outlining the following coverage:
Comprehensive General Liability insurance with a minimum limit of $5,000,000 CDN;
The Policy shall include CNSF, Intertask Conferences, and The Fairmont Royal York Hotel
as additional insured and shall contain a cross-liability clause.
Booth No:___________________________________ Date:__________________________________________________
Company Name:_____________________________________________________________________________________
Contact Name:_____________________________________ E-mail: __________________________________________
Telephone: (______)_________________________________ Ext:________ Facsimile: (______) ____________________
Signature of Authorized Officer: X ______________________________________________________________________
Toronto, ON
June 9 - 12, 2015
14
AUDIO VISUAL EXHIBITOR ORDER FORM
Canadian Neurological Sciences Federation 50th Annual Congress
Location: Fairmont Royal York, Toronto Ont.
Exhibiting Company:
Install Date:
Booth #:
Date Required: M M / D D / Y Y
On Site Contact:
Time:
Date Finished:
Time:
MM / DD / YY
Start Date:
End Date:
MM / DD / YY
Time:
MM / DD / YY
Time:
MM / DD / YY
Time:
Submission Deadline: Friday, May 29th, 2015
Mobile #:
Clark’s AV Contact: James Downey
Clark’s AV Contact email: [email protected]
E-Mail:
QTY
All prices are subject to all applicable taxes & surcharges
Daily Rate
Weekly Rate
( 3 - 7 Days )
TOTAL
Video / Audio Players, Sound and Accessories
$75.00
$225.00
Multi-Region Blu-Ray Player
DVD Player (NTSC)
Multi Region DVD Player
$125.00
$375.00
iPad2 – WiFi 16GB
$50.00
$150.00
Booth Audio System (2 Powered Speakers, Stands, 1 Wired Microphone, 4ch Mixer and all
Cables)
$225.00
$675.00
Da-Lite Deluxe Insta-Theatre Projection Screen
$125.00
$375.00
Black / Gold Poster Easel
$25.00
$75.00
Elation Opti Tri Par LED Par Can - Uplighting
$35.00
$105.00
LED Display Lights
$25.00
$75.00
22” Flat-Screen LCD Computer Monitor with Data Cables
$150.00
$450.00
27” Flat-Screen LCD Computer Monitor with Data Cables
$200.00
$600.00
32” Flat-Screen LCD Monitor with Data Cables
$275.00
$825.00
*42” 16:9 HD 1080p LCD Screen (Does not include Speakers)
$350.00
$1,050.00
*55" Class Cinema 3D 1080p 120Hz LED TV (Built in Speakers)
$550.00
$1,650.00
$1,000.00
$3,000.00
*Wall Mount Bracket (for Clark’s AV monitors only)
$125.00
$375.00
*Dual Post Monitor Floor (for Clark’s AV monitors only)
$125.00
$375.00
5ft
6ft
Data Monitors – Includes table-top base
*65” 16:9 HD 1080p LCD Screen
(Does not include Speakers)
Shelf for Dual Post Monitor Floor Stand (for Laptop / DVD Player)
$15.00
$45.00
$50.00
$150.00
PC Laptop Computer: 2.3 GHz, Windows 7/Office 10
$200.00
$600.00
23" TouchSmart All-In-One PC: Intel Core i5 Windows 7/Office 10
$250.00
$750.00
MacBook Pro 15” Laptop Computer: 2.3GHz quad-core Intel Core i7, 500GB HD, OSX,
iWork
$250.00
$750.00
iMac 21.5-inch 2.9GHz Desktop Computer
$350.00
$750.00
iMac 27-inch 2.9GHz Desktop Computer
$450.00
$925.00
Black and White Laserjet Printer
$175.00
$375.00
Video Stand Cart with Black Skirt
34”
42”
48”
54”
Items marked with * are subject to additional labour charges
Computers & Printers
Equipment Subtotal
Don’t see what you’re looking for? Contact us!
[email protected] or 1604 877 8558
Basic Installation Charges
20% Late Submission Fee
Sub Total
GST/PST
Grand Total ($CAD)
Page 1 of 2
$110.00
AUDIO VISUAL EXHIBITOR ORDER FORM
Canadian Neurological Sciences Federation 50th Annual Congress
Exhibiting Company:
Booth #:
Payment Information
Company Name:
Street/PO Box:
City:
Prov/State:
Phone:
Postal/Zip:
Fax:
Ordered by:
Email Address:
Credit Card Number:
Expiry Date:
Security Code:
Name as it appears on Card:
Signature of Cardholder:
BY EVIDENCE OF MY SIGNATURE AS SIGNED ABOVE, I DO HEREBY AUTHORIZE THE AMOUNT STATED TO BE CHARGED TO MY CREDIT CARD NUMBER AS NOTED ABOVE.
Comments / Instructions
Email order form to:
[email protected]
Fax order form to:
+1 604 879 2993
ONCE YOUR ORDER HAS BEEN PROCESSED,
CONFIRMATION WILL BE EMAILED TO YOU
LIMITATIONS OF LIABILITY
Clark’s Audio Visual Services guarantees the proper operation of all equipment at the time of release to the lessee. It is agreed that the lessee understands
how to operate the equipment. If there are any equipment failures they must be reported immediately and will be considered for any price adjustment.
Equipment must not be tampered with in any way (including minor repairs). Clark’s Audio Visual Services will not be liable for any injuries, including death,
resulting from issue of, or tampering with said rental equipment. Nor will Clark’s Audio Visual Services be liable for costs incurred due to equipment failure
that may lead to delayed, reduced, or cancelled events.
EQUIPMENT RENTAL & SECURITY
It is understood that the equipment is to be used only by the lessee and used within the stated period. The lessee shall be liable for all lost, damaged, or
stolen equipment. It is the lessee’s responsibility toe secure all equipment at all times.
ADDITONAL EXCLUSIONS
Additional requirements may be required and are not included with the equipment rental. These may include, but not limited to, electrical connection fees,
audio patch fees, motorized man lifts, generators, union labour, etc. which is the responsibility of the customer and will be quoted and invoiced directly to
the customer by the facility.
CANCELLATION
Cancellations made with less than 48 hours notice, shall remain due for the full value of the rental. Rental deposits shall be non-refundable with less than
72 hours notice.
Clark’s Audio Visual Services Ltd.
1615 Venables Street, Vancouver, BC, Canada V5L 2H1
Phone: +1.604.877.8558 Fax: +1.604.879.2993
Email: [email protected] Website: www.clarksav.com
Page 2 of 2
24 Hour Service
Toll Free North America
Phone: +1.800.667.1819
Fax: +1.800.665.2932
The Fairmont Royal York Hotel
Toronto Ontario
ph. 416.703.3944Fax. 416.703.2041
[email protected]
[email protected]
Event Technology Exhibitor Order Form
E tN
Event
Name
L d in
Load
i date
d t
Event Date(s)
Load in times
Company Name
Contact Name
Load out date
Contact Address
Load out times
Contact Phone
Email Address
Room Name
Booth Number
Please Complete Credit Card Authorization Form
Credit Card Info
O
Onsite
C
Contact
O
Onsite
Phone
Video/Computer Monitors and Accessories
Quantity
Required
Advance
Booking
Description
Onsite Request
Total
Days Required
Rate x Days)
(Qty x
20" LCD M
Monitor
i (f
(for C
Computer only)
l )
$110 00
$110.00
$137.50
$137 50
$
-
30" Flat Panel Monitor
$300.00
$375.00
$
-
42" Flat Panel Monitor with Case Stand
42
$770.00
$962.50
$
-
50" Flat Panel Monitor with Case Stand
$1 000 00
$1,000.00
$1 250 00
$1,250.00
$
-
Fl t Panel
Flat
P
l Monitor
M it D
Deluxe
l
St
Stand
d
$75 00
$75.00
$93 75
$93.75
$
-
DVD player
$85.00
$106.25
$
-
$325.00
$406.25
$
-
$75 00
$75.00
$93 75
$93.75
$
-
Laptop Computer
Wireless Mouse
Audio Equipment
Quantity
Required
q
Advance
Booking
g
D
Description
i ti
O it Request
R
t
Onsite
Total
D
R
i d
Days
Required
Rate x Days)
y )
(Qty x
CD player
$85.00
$106.25
$
-
Small Powered Speaker - for computer or DVD player
$55.00
$68.75
$
-
$165 00
$165.00
$206 25
$206.25
$
-
$45.00
$56.25
$
-
$85.00
$106.25
$
-
42" Rolling cart with black skirt
$30.00
$37.50
$
-
54" Rolling cart with black skirt
54
$30.00
$37.50
$
-
$50.00
$50.00
$
-
$100 00
$100.00
$100 00
$100.00
$
-
Wireless Microphone: Handheld or Lavaliere
4 Channel audio Mixer (required if renting a microphone)
Powered Speaker on Stand
Misc Equipment
Misc.
Hi h Speed
High
S
d Internet
I t
t
HSIA Wireless (Per
(
Computer/Per
p
Day)
y)
HSIA Wired
* For Any Other Equipment Requests Please Contact (416) 703-3944
703 3944 for Pricing *
Labor Rate
Please Select the Appropriate Labor Rate in the far left Colum.
Col m (example:
(e ample If the setup
set p and dismantle both take place between
bet een 900-1700
900 1700 enter "1" in the " Day
Da Rate " box.
bo If the setup
set p is
between 1700 - 900 and the dismantle is on a weekend enter "0.5"
"0 5" in the "Evening/Early Morning Rate" box and "0.5"
"0 5" in the "Weekend/Holiday Rate" box.
box
Advance
Booking
Description
Labor Rate
Setup/Dismantle Day Rate (0900-1700)
Onsite Request
Estimated Hours of
Setup & Dismantle
Total
Hours)
(Rate x
$67.50
$101.25
0 $
-
Setup/Dismantle Evening/Early Morning Rate (1700-0900)
$101 25
$101.25
$151 88
$151.88
0 $
-
Setup/Dismantle Weekend/Holiday Rate
$135 00
$135.00
$202 50
$202.50
0 $
-
* PLEASE COMPLETE THE CREDIT CARD AUTHORIZATION FORM *
Subtotal $
Additional Comments:
Labor $
33.75
18% Service Charge $
13% HST $
-
Total Order $
-
Toronto, ON
-
Minimum Labour Charge
Shown. Labour Charges
will be adjusted
j
on final
invoice
June 9 - 12, 2015
17
Internet Order Form
Event Name
Event Date(s)
Company Name
Contact Name
Contact Address
Load in date
Load in times
Load out date
Load out times
Email
Address
Booth
Number
Contact Phone
Room Name
Please Complete Credit Card
Authorization Form
Credit Card Info
Onsite Contact
Onsite Phone
High Speed Internet
Quantity
Required
Description
Advance Booking
Days
Required
Onsite Request
Total (Qty x Rate x Days)
HSIA Wireless (Per Computer/Per
$50.00
$50.00
Day)
$100.00
$100.00
HSIA Wired
*For Any Other Equipment Requests Please Contact (416) 703-3944 for Pricing*
$
$
Labour Rate
Please Select the Appropriate Labour Rate in the far left Column. (example: If the setup and dismantle both take place between
0900-1700 enter "1" in the "Day Rate" box. If the setup is between 1700-0900 and the dismantle is on a weekend enter "0.5" in the
"Evening/Early Morning Rate" box and "0.5" in the "Weekend/Holiday Rate" box.
Description
Labour Rate
Setup/Dismantle Day Rate (09001700)
Setup/Dismantle Evening/Early
Morning Rate (1700-0900)
Setup/Dismantle
Weekend/Holiday Rate
Advance Booking
Onsite Request
Estimated
Hours of
setup &
Dismantle
Total (Rate x Hours)
$67.50
$101.25
0 $
$101.25
$151.88
0 $
$135.00
$202.50
0 $
*PLEASE COMPLETE THE CREDIT CARD AUTHORIZATION FORM*
Additional Comments:
Subtotal $
Labour $
18% Service Charge
13% HST
Total Order $
Toronto, ON
33.75
Minumum Labour
Charge Shown.
Labour Charges will be
adjusted on final
invoice.
June 9 - 12, 2015
18
RULES AND REGULATIONS FOR EXHIBITORS
Exhibit Guidelines
and Manual
DISPLAY EQUIPMENT AND SERVICES
a) AUDIO-VISUAL EQUIPMENT
May be obtained from PSAV Show Services 416-703-3944 on advance
order only.
b)
COMPLETE RENTAL DISPLAYS
May be obtained from Show Services Company at the discretion of the
Main Group
*** ANY SMALL ITEMS THAT ARE VALUABLE AND EASILY
PICKED UP IT IS SUGGESTED THAT YOU TAKE THEM WITH YOU
WHEN YOU LEAVE YOUR EXHIBITS AT THE END OF THE DAY.***
SHIPMENTS AND STORAGE OF EXHIBIT MATERIAL
ORIGINATING IN CANADA
All shipments must be shipped prepaid
Booth No. (
)
RECEIVING, UNLOADING, MOVING AND HANDLING OF
EXHIBITOR'S MATERIAL
This will be the responsibility of each exhibitor. It is necessary for exhibitors to
provide their own labour or to arrange directly with SHOW SERVICES for
unloading from trucks, moving exhibits or displays to the exhibit floor or display
room, spotting and/or erecting same, and to dismantle, re-crate, and replace in
storage.
Shipments must be properly labelled and addressed, and must be prepaid.
Exhibitors must advise number of pieces shipped, weight and size of each piece.
Send copies of Bills of Lading, Transport Company documents, etc. to assist in
tracing, if necessary.
ELEVATOR SERVICES AVAILABLE
a) SMALL EXHIBITS: (Hand Carried, etc.)
Electric Freight elevator will carry a load of 3,000 pounds. Doors are 6'11"
maximum height, 4'2" maximum width, and 7'1" from front to back of
elevator. Location: from Piper Lane at back of Hotel. PLEASE NOTE:
The No-Parking restrictions on Piper Lane are stringently enforced.
The Fairmont Royal York are not responsible for any parking
infractions.
LARGE EXHIBITS:
The Hydraulic Elevator (located east side of Hotel through Piper Lane).

Will carry a load of thirty thousand pounds (30,000)

Width of opening on all floors – Nine feet (9')

Height of Opening varies floor by floor:
o
Convention Floor - Eight feet (8')
o
Main Mezzanine Floor - Seven feet nine inches (7'9")

Length of Platform - Thirty-two feet (32')

Height of loading dock – Four feet (4)
SIGNS
All signs must be provided by Exhibitor.
USE OF EXHIBIT SPACE
All demonstrations, interviews, or other sales activities must be confined to the
limits of your exhibit booth. No Exhibitor shall assign, sublet or apportion the
whole or any part of the space allotted to him without the knowledge and consent
of the Exhibits Manager. Aisles must be kept clear and exhibits shall be
arranged so that sales personnel will remain inside of the space rented.
(Name of Conference)
The Fairmont Royal York
c/o- Catherine Wallace
Xerox Business Centre
Toronto, Ontario
M5J 1E3
Notify:
Via:
(carrier)
(contact name)
b)
Minimal storage space is available for those exhibitors in advance or who are
unable to remove their materials following the show. Please contact Xerox
Business Centre at the Fairmont Royal York Hotel at 416-860-5010 to arrange
storage.
FLOOR LOAD
The floor load capacity is 100 pounds per square foot. Maximum door width is
60 inches. For equipment in excess of this weight, special arrangements must be
made through the Building Manager of the hotel. Wooden skids with
countersunk fasteners must be used for all pieces of heavy equipment.
PREPAID SHIPMENT
(Exhibitor's Firm Name)
CRATE STORAGE
The FAIRMONT ROYAL YORK has limited space to permit the storing of
empty crates and packing materials. Exhibitors must arrange for removal of
their crates and packaging materials and return.
FIRE PRECAUTIONS
Fire-hose cabinets, alarm boxes, extinguishers and exits must be left accessible
and in full view at all times. All display material must be flame-proofed and will
be subject to inspection by the Toronto Fire Department. No inflammable fluids
or substances may be used or shown in booths.
NOISY OR OBNOXIOUS EQUIPMENT
If the operation of any equipment or apparatus produces noises of sufficient
volume or odours found to be annoying to neighbouring exhibitors or guests, it
will be necessary to discontinue such operation.
Radio, television, motion pictures or other sound and visual aids will be operated
in such a manner and place as not to provide inconvenience to other exhibitors.
Sound must be at a level to reach the immediate vicinity of the exhibitor's area
and the management reserves the right to prohibit use of any equipment
contravening these regulations.
HAZARDOUS MATERIALS
a) MOTOR VEHICLES ON DISPLAY
i)
See attached Fire Safety Guidelines.
ii) Floor coverings must be provided so as to completely protect hotel
floors, carpets and property.
b) Radioactive materials of any kind or equipment emitting radiation are
strictly prohibited from use or display, and must not be brought upon the
Hotel premises.
CONCESSIONS
Any and all concessions in the building including checkroom, food, alcoholic
beverages and refreshment privileges, tobacco, cigarettes, cigars, candies,
vending machines, souvenirs, programs, brochures and sundries of any nature
whatsoever are specifically reserved and the Exhibitor agrees that none of the
aforementioned items shall be sold or offered by the Exhibitor on or from or
about the leased space without the prior written permission of the Hotel.
ELECTRICAL POWER AND LIGHT
Exhibitors may order additional electrical outlets or display lighting for their
booths. When additional or special installations are required, advance notice of
Toronto, ON
June 9 - 12, 2015
19
30 days must be given. Charges for these installations must be paid by the
Exhibitor. All electrical work, electrical wiring, illuminated display booths, and
electrical equipment on display must be approved, installed and conform with
regulations established by the Hydro-Electric Power Commission of Ontario.
to destination.
b) Arrangements must be made with the official Canada Customs Broker for
proper documentation, inspection and return, if to the U.S.A. or other
destinations outside Canada.
c) Transport truck, carrier, cartage agent or your own trucker must be
instructed to pick up your shipment for forwarding.
TELEPHONES
All installations must be ordered two weeks in advance. Type of service,
installation and cost information is available from the Telecommunications
Manager, at The Fairmont Royal York , at (416) 368-2511.
INTERNET
If you require internet access at your booth, you must arrange for this yourself by
contacting:
CLEANING OF DISPLAY BOOTHS
Show aisles are cleaned nightly after hours, but the cleaning staff is not
permitted to enter exhibitors' display spaces. Refuse should be placed in the
aisles for removal, at closing time.
PSAV Show Services
(416) 703-3944
LIABILITY
The Fairmont Royal York and/or how Services and/or their personnel will not be
responsible for loss and/or damage or injury to exhibits, merchandise, personnel
or other properties while such are on the Hotel property. The Exhibitor shall
accept full responsibility for any and all damage caused by the Exhibitor or his
representatives and agrees to indemnify and save harmless The Fairmont Royal
York and/or Show Services and/or their personnel from and against any and all
claims for any such loss, damage or injury, no matter how caused.
LITERATURE DISTRIBUTION
Advertising and sales promotion materials may be distributed from your booth
only. No materials may be placed on seats, attached to walls, ceiling or
woodwork or placed in public places for distribution.
COMPLIANCE WITH LAWS AND INDEMNIFICATION
The Exhibitor will not do or permit anything to be done in, upon or about the
leased space, or the Building or bring or keep anything therein which will in any
way conflict with the regulations of the Fire, Police or Health Departments or
with the rules, regulations, by-laws or ordinances of any governmental authority
having jurisdiction over the premises or the business conducted therein, all of
which the Exhibitor undertakes to abide by and conform to.
The Exhibitor covenants and agrees that it will indemnify and hold harmless the
Lessor against any penalty imposed for or damage arising out of the violation of
any laws or ordinances by the Exhibitor, its agents, employees, visitors, guests
and licensees, and that it will protect, indemnify and hold harmless the Lessor
against any and all damage or expenses arising out of any accident or occurrence
on or about the premises causing injury or death of any person or damage to
property and against any and all damage or expenses arising out of any failure of
the Exhibitor, in any respect, to comply with and perform all the requirements
and provisions of the Agreement between them.
ate of the lease period. If the Agreement is so terminated during the lease period,
then rent to the time of such termination shall be apportioned.
INSURANCE
The Exhibitor shall not do or permit anything to be done in or about the leased
space or bring into, or keep upon the leased space, anything which will in any
way affect the fire risk or increase the rate of fire or other insurance on the
Building, or which will in any way invalidate or conflict with fire insurance
policies covering the Building. Should the rate of any type of insurance on the
Building be increased by reason of any violation of the Agreement by the
Exhibitor, the Lessor, in addition to all other remedies, may pay the amount of
such increase, and the amount so paid shall become payable by the Exhibitor as
additional rent on demand. The Lessor will not assume toward the Exhibitor any
responsibility for the safety of exhibits against robbery, fire damage, accidents or
for any cause whatever. In all cases, the Exhibitor must insure its own exhibits
and merchandise.
SHIPPING OF CRATES AND MERCHANDISE AFTER
DISMANTLING
Exhibitors must make their own shipping arrangements.
a) Crates, packing cases and packages must be securely closed and labelled as
2
Toronto, ON
June 9 - 12, 2015
20
Welcome to The Fairmont Royal York - a landmark event destination in Toronto for more than 85 years.
Our commitment to service excellence shows - we’ve proudly hosted Toronto’s most distinctive events since 1929. The Fairmont Royal York’s
award-winning culinary team combined with the city’s most historic and elegant ballrooms, deliver events that are remembered for years
to come.
Meetings and events at The Fairmont Royal York feature uniquely local themes with inventive cuisine and classic décor. The Executive Chef
and his brigade of banquet chefs helm the largest hotel culinary operation in Canada. The size and diversity of this team of experts allows
access to the country’s finest food and beverage products. Banquet menus feature authentic recipes showcasing cuisine and cooking
methods from around the world.
It is our pleasure to offer you custom menus, featuring local, organic and sustainable ingredients or dietary preferences from our Fairmont
Lifestyle Cuisine program. Our Conference Services and Catering Managers would be pleased to provide you with further information on these
selections. Quality beverages are the finishing touch of any event. The Fairmont Royal York is a proud supporter of VQA wines – Ontario’s
Vintner Quality Alliance. We continue to recognize quality wines from Ontario and across Canada and recently received the VQA Award of
Excellence. The breadth of our beverage program allows a compliment to every event, from a casual beer-tasting dinner to the most elegant
champagne toast.
Sustainable Cuisine
The hotel’s famous rooftop herb garden has been in place since 1996 and was the first in what are now over a dozen gardens
within the Fairmont chain and Toronto. Our garden yields over 50 different fresh products including fine herbs, vegetables, and
edible flowers. Our garden also boasts award winning honey with some of the city’s most productive bee hives with annual yields
of over 800 lbs of honey. Our honey won Grand Champion in 2014 in Toronto’s Royal Winter Agricultural Fair and placed first
overall in 2012. All produce and products are purchased locally as the seasons allow and are kept within 100 km radius whenever
possible to lessen our carbon footprint on the environment and support local producers and our community. Our Chef’s are
committed to sustainable agriculture and have built industry partnerships with like minded purveyors and suppliers including the
Eco Wise Seafood program.
For more than 85 years, great food, wine and exemplary service have been central to the mandate of The Fairmont Royal York. We’re
pleased that you are considering our renowned banquet facilities and look forward to working with you to create a distinctive and
memorable event.
V12
CONTINENTAL BREAKFAST
BUFFET SELECTIONS
HOT BREAKFAST
CONTINENTAL BREAKFAST BUFFET SELECTIONS
All pricing is per person. Minimum charge is for 10 persons.
BUFFET SELECTIONS
BOX BREAKFAST SELECTIONS
PLATED BREAKFAST SELECTIONS
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
À LA CARTE BREAKFAST AND
BREAK ITEMS
THEMED COFFEE BREAKS
WORKING LUNCH BUFFETS
LUNCHEON À LA CARTE
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
LIFESTYLE CUISINE
CONTINENTAL BREAKFAST BUFFET
30
Fresh Chilled Orange, Pink Grapefruit, Apple and
Cranberry Juices
Low Fat Ontario Apple, Carrot, and Toasted Bran Muffins
Accompanied by Local Preserved Fruit Spreads
Platters of Seasonally Fresh Sliced Fruit and Berries
Housemade Muesli with Assorted Dried Fruit,
Low Fat Yogurt, Skim Milk
RYH Rooftop Honey
Served with your choice of Low Fat Yogurt, Soy, Skim
and 2% Milk
THE CONTINENTAL
BREAKFAST BUFFET
DELUXE CONTINENTAL
BREAKFAST BUFFET 30
EURO DELUXE CONTINENTAL
32
BREAKFAST BUFFET
Fresh Orange and Pink Grapefruit Juice
Chef’s Daily Assortment of Breakfast Pastries, Muffins and
Croissants with Preserves and Marmalade
Chef’s Daily Assortment of Breakfast Pastries,
Muffins and Croissants with Preserves and Marmalade
Individual Danon Fat-Free Assorted Fruit Yogurts
Organic Granola with Dried Fruits
Sliced Seasonal Fruit and Berries
Sliced Seasonal Fruit and Berries
25
H.C. Valentine Coffee Company,
Sourcing the World’s Top 4% of all Coffee Beans
Regular and Decaffeinated Coffee
Fairmont Blended Black, Green and Herbal Teas
Nova Scotia Smoked Salmon, Cream Cheese and Bagels,
Lemon, Red Onion, Capers and Chopped Hard Boiled Egg Garnish
Charcutière Breakfast Platter with
Locally Cured Meats and Canadian Cheeses
Kozlik’s Canadian Mustard
Sliced Baguette and Flatbread
RECEPTION ITEMS
SUSHI BY BENIHANA
CHEF ATTENDED RECEPTION
ACTION STATIONS
Created using fresh and nutritionally balanced ingredients,
Fairmont Lifestyle Cuisine Plus dishes contribute to
optimal health and wellness.
CARVING STATIONS
RECEPTION STATIONS
THEMED DINNER RECEPTIONS
BANQUET WINE LIST
BANQUET BEVERAGE LIST
Fairmont is committed to your health and well being by preparing all cuisine without artificial Trans Fat.
Labour Charge of $95.00 for fewer than 20 people. All prices are subject to 18% Service Charge and 13% HST. All prices are in Canadian Dollars and are valid for events occurring through December 31, 2015.
Menu items may contain nuts and nut by-products. Please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives for your group function.
BUFFET SELECTIONS
HOT BREAKFAST
HOT BREAKFAST BUFFET SELECTIONS
BUFFET SELECTIONS
BRUNCH BUFFET
LIFESTYLE CUISINE
BREAKFAST BUFFET
BREAKFAST BUFFET
Chilled Orange, Pink Grapefruit, Apple and Cranberry Juices
ECO-MEET BUFFET BREAKFAST
39
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
Trio of Daily Soy Based Fruit Smoothies
Low Fat Berry Yogurt Muffins
Assorted Popular Brand Cereals, Accompanied by 1%,
Skim and Soy Milk
Cinnamon Apple Filled Breakfast Crêpes,
Seasonal Fruit Compote Topping
Hot Creamy Oatmeal
Accompanied by Brown Sugar, Québécois Maple Syrup
and Macerated Dried Fruit
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
Build Your Own Yogurt Parfait Station;
Selection of Organic Granola, Flavoured Flax Seeds,
Seasonal Fruit and Berries,
Nuts and Dried Fruits, Low Fat Fruit Yogurts
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
38
Black River Organic Apple and Cranberry Juice
Danishes and Mini Bagels
Crofters Organic Fruit Spreads
Omega Rich Scrambled Farm Fresh Eggs,
Aged Ontario Cheddar & Rooftop Chives
Free Range Heritage Chicken and Apple Sausage
Home Fried Potatoes with Royal York Spice,
Caramelized Onion and Herbs
THE “BENEDICT”
BREAKFAST BUFFET
40
THE FRONT STREET
BREAKFAST BUFFET
Freshly Sliced Seasonal Fruits with Berries
Pre Selected Choice of:
Traditional Eggs Benedict with Poached Farm Fresh Eggs
Canadian Back Bacon, Hollandaise Sauce
OR
Poached Farm Fresh Eggs over Whole Wheat English Muffin,
Goat Cheese Spread,
Roasted Portobello Mushrooms & Peppers,
Choron Hollandaise Sauce
Cinnamon French Toast with Maple Syrup
Roasted Baby Potatoes with Caramelized Onion and Thyme
Chicken Apple Sausage
Scrambled Eggs with Chopped Chives &
Aged Ontario Cheddar, Home Fried Red Skin Potato Wedges,
Maple Smoked Streaky Bacon
Buttermilk Pancakes with Maple Syrup &
Compote of Local Berries
BANQUET WINE LIST
38
BUFFET SELECTIONS
HOT BREAKFAST
HOT BREAKFAST BUFFET SELECTIONS CONTINUED
BUFFET SELECTIONS
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
THE ROYAL YORKER BREAKFAST BUFFET
38
37
Northern Woods Mushroom, Ontario Cheddar &
Asparagus Omelette
Pre Selected Choice of Sandwich:
Breakfast Roll with Peameal Bacon, Fried Egg and
Ontario Cheddar Cheese
OR
Multigrain Wrap Scrambled Eggs, Low Fat Swiss Cheese,
Caramelized Onions and Fresh Tomatoes
OR
Vegetarian Ciabata with Grilled Vegetables, Jalapeno Havarti
and Sundried Tomato Spread
OR
Breakfast Burrito with Scrambled Eggs, Portuguese Sausage,
Jack Cheese, Fresh Tomato Salsa
BREAK ITEMS
“BREAKFAST ON THE RUN” BUFFET
BOXED LUNCHES TO GO
Belgian Style Waffles with Local Berry Compote &
Ontario Maple Syrup
DINNER À LA CARTE
Spiced Hash Brown Potatoes, Royal York Breakfast Sausage
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
BUFFET SELECTIONS
CONTINENTAL BOX BREAKFAST “TO GO”
BRUNCH BUFFET
Individual Bottled Fruit Juices
Whole Seasonal Fresh Fruit
Individual Bottled Fruit Juices
Whole Seasonal Fresh Fruit
House Made Breakfast Banana Bread
Organic Granola Bar
Fresh Diced Fruit Salad with Toasted Coconut
Low-Fat Muffin
Organic Granola Bar
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
30
with “To Go” Cups & Lids
BOXED LUNCHES TO GO
FITNESS BREAKFAST “TO GO”
30
with “To Go” Cups & Lids
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
BRUNCH BUFFET
All pricing is per person. Minimum charge is for 10 persons. Also available as Buffet Breakfast.
Chef Attendant required $50 per hour (3 hour minimum).
All pricing is per person.
Selection of Fresh Juices: Apple, Orange, Grapefruit
Selection of Cold Cereals with Milk
Royal York Cheese Display served with Ontario Strawberries and Grapes,
Fresh Baguette and Crackers
Assortment of Freshly Baked Danish, Croissant, Muffins,
and Breakfast Breads
Bagels with Cream Cheese, Butter and Preserves
Assorted European Charcutiere with Melon
Nova Scotia Smoked Salmon, Cream Cheese and Bagels, Lemon, Red Onion, Capers and Hard Boiled Egg
BUFFET SELECTIONS
THE BAY STREET
PLATED BREAKFAST
BRUNCH BUFFET
LIFESTYLE CUISINE
PLATED BREAKFAST
36
EXECUTIVE WORKING
PLATED BREAKFAST
36
Fresh Chilled Orange, Pink Grapefruit, Apple and
Cranberry Juices
Individual Preset Croissants with Preserves and Marmalade
BREAK ITEMS
Individual Preset Low Fat Muffins
Accompanied by Butter, Honey and Fruit Preserves
Yogurt Granola Parfait with Fresh Berries
Ontario Cheddar and Herb Omelette
Country-Style Herb Potatoes,
Oven Roasted Cherry Tomatoes,
Asparagus and Sautéed Mushrooms
BREAKFAST BUFFET
ENHANCEMENTS
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
Scrambled Egg Whites with Sautéed Mushrooms,
Green Onions, Peppers and Low Fat Swiss Cheese
on a Bed of Sautéed Organic Spinach
Grilled Asparagus Spears, Herb Roasted Potatoes, and
Blistered Cherry Tomatoes
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
Strawberry Banana Smoothie with
Royal York Rooftop Honey
Individual Preset Muffin with Creamery Butter
Individual Freshly Sliced Seasonal Fruits with Berries
ECO-MEET PLATED BREAKFAST
40
37
Black River Organic Apple and Cranberry Juice
Individual Preset Fruit Danish
Crofters Organic Fruit Spreads
Poached Ontario Free Run Eggs on
Whole Wheat Toasted English Muffin
Rooftop Thyme Hollandaise
OR
Local Free Run Egg Omelet with Spinach,
Tomatoes and Feta Cheese
Free Range Heritage Chicken and Apple Sausage
Home Fried Potatoes with Royal York Spice,
Caramelized Onion and Herbs
Pingue Prosciutto and Niagara Gold Cheese Omelette
OR
Traditional Eggs Benedict with Peameal Bacon,
Hollandaise Sauce
Served with Asparagus Spears,
Oven Roasted Organic Grape Tomato with
Extra Virgin Olive Oil and Herbs
Country Style Herb Potatoes
60
Whole Wheat Pasta Salad, Tomato, Olives, Peppers, Parmesan Cheese,
Tarragon Dressing
Mixed Garden Greens, Assorted Ontario Dried Berries, Pumpkin Seed,
Shaved Asiago, Balsamic Dressing
Baby Potato Salad, Scallions & Garden Herbs Bound in Kozlik Dijon Aioli
Organic Quinoa Salad, Mandarin Segments, Shaved Red Onion,
Tomato & Roasted Peppers
The Fairmont Royal York Eggs Benedict on Toasted English Muffins
Peameal Bacon, Lemon Thyme Hollandaise
Belgian Waffles with Maple Syrup
Maple Smoked Bacon and Chicken Apple Sausage
Carving Stations: (Chef Attendant Required)
Roasted Canadian “AAA” Striploin of Beef
Bakery Rolls, Caramelized Onion Jus,
Selection of Kozlik’s Flavoured Mustard
OR
Cedar Plank Roasted Salmon Filet
Marinated in Ontario Maple and Whiskey
Chambord Beurre Blanc, Confit of Red Onion
Citrus Crusted Tilapia Filets
Blood Orange Emulsion, Fennel and Orange Salad with Chives
Grilled Seasonal Vegetables, Basil Pesto Drizzle
Rosemary and Garlic Confit Roasted 100 km Fingerling Potatoes
Pastry Chef’s Dessert Display
BREAKFAST BUFFET ENHANCEMENTS
Royal York Rooftop Honey Yogurt and Fresh Berry Parfaits with Granola
6 each
10
7
Charcutière Breakfast Platter with Cured Meats and Canadian Cheeses, Kozlik’s Canadian Mustard
Fresh Sliced Baguette and Flatbreads
14
Poached Eggs Benedict on Toasted English Muffins with Back Bacon and Hollandaise 11
Poached Eggs Benedict on Toasted English Muffins with Nova Scotia Smoked Salmon and Hollandaise 12
Poached Eggs Benedict on Toasted English Muffins with Buttered Spinach and “Light” Hollandaise 11
Hot Creamy Oatmeal, accompanied by Brown Sugar, Ontario Maple Syrup and Macerated Dried Fruit 7
Omelette Station with Chef Preparing Made to Order Omelettes
with a Selection of Fillings: Cheddar Cheese, Black Forest Ham, Northern Woods Mushrooms,
Bell Peppers, Baby Spinach, Scallions, Bacon, Smoked Salmon and Tomatoes, Fresh Chopped Herbs
Chef Attendants required at $50 per hour. Minimum 3 Hours
15
Belgian Waffle Station with Chef Preparing Fresh Made Waffles
Selection of Toppings: Whipped Cream, Nutella Spread, Seasonal Berries, Toasted Nuts, Chocolate Chips
and Warm Maple Syrup 14
Chef Attendants required at $50 per hour Minimum 3 Hours
BREAKFAST SANDWICHES9
Breakfast Roll with Peameal Bacon, Fried Egg and Ontario Cheddar Cheese
OR
Multigrain Wrap Scrambled Eggs, Low Fat Swiss Cheese, Caramelized Onions and Fresh Tomatoes
OR
Vegetarian Ciabatta with Grilled Vegetables, Jalapeno Havarti and Sundried Tomato Spread
OR
Breakfast Burrito with Scrambled Eggs, Portuguese Sausage,
Jack Cheese, Fresh Tomato Salsa
BUFFET SELECTIONS
À LA CARTE BREAKFAST AND BREAK ITEMS
HOT BREAKFAST
BUFFET SELECTIONS
BEVERAGES
BAKERY
H.C. Valentine Coffee Company, Sourcing the World’s Top 4% of all Coffee Beans
Bakery Fresh Bagels with Assortment of Whipped Cream Cheeses
BRUNCH BUFFET
ENHANCEMENTS
Regular Coffee100 per gallon each / 50 per half gallon each
Decaffeinated Coffee100 per gallon each / 50 per half gallon each
Fairmont Blended Black, Green and Herbal Teas100 per gallon each / 50 per half gallon each
Individual Fresh Orange, Grapefruit Juice, Apple Juice,
BREAK ITEMS
Cranberry Juice or Pink Lemonade THEMED COFFEE BREAKS
Whistler Mountain Hot Chocolate, served with Whipped Cream,
BREAKFAST BUFFET
Chocolate Shavings, Mini Marshmallows DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
6 each
7 each
Individual Strawberry Banana or Blueberry Acai Berry Yogurt Smoothies 8 each
Bottled “Snapple” – Lemon Tea and Nectarine White Tea 7 each
“Powerade” Sports Drink – Mountain Berry and Orange 7 each
Vitamin Water - “Focus”,“Energy”, “Essential” and “Restore”
7 each
Red Bull Energy Drink 8 each
Soft Drinks including: Coke, Diet Coke, Sprite, Ginger Ale,
6 each
2% Milk and Skim Milk22 per litre
Sweetened Freshly Brewed Ice Tea with Lemon ACTION STATIONS
Royal York Lemonade 27 per litre
CARVING STATIONS
Waters:
RECEPTION STATIONS
27 per litre
ESKA Bottled Water 6 each
San Pellegrino Sparkling Water 7 each
Evian Water 7 each
BANQUET WINE LIST
Including: Blueberry, Multigrain, Bran and Cranberry Oatmeal
Freshly Baked Almond, Chocolate and Butter Croissants56 per dozen
Breakfast Breads: Banana Bread Loaf, Orchard Apple Cinnamon,
Carrot Cake, Cranberry Apricot, Lemon Poppy Seed56 per dozen
Warm Sticky Cinnamon Rolls with Cream Cheese Fondant Icing
56 per dozen
Warm Pretzels with Assorted Mustards 56 per dozen
SWEETS
Pastry Chef’s Selection of Five Assorted Miniature French Pastries: 57 per dozen
Fresh Berry Tarts, Chocolate Truffle Torte and Lemon Curd Slice
Chilled Bottled Starbucks Frappucino & Espresso Double Shots
Diet Ginger Ale, Nestea Ice Tea, Root Beer, Diet Sprite SUSHI BY BENIHANA
Low-Fat and Flavoured Muffins56 per dozen
Freshly Baked Selection of Lemon Scones, Cheddar Cheese Scones
and Muskoka Cranberry Scones, with Preserves56 per dozen
Add Chef attendant to make and serve Smoothies to order for your guest50 per hour, minimum 3 hours
BOXED LUNCHES TO GO
52 per dozen
House Baked Rice Krispie Squares Dipped in Chocolate 50 per dozen
Our Pastry Chef’s Selection of House-Baked Assorted Biscotti: 52 per dozen
Aniseed, Chocolate Dipped, Espresso and Pistachio
Five Chewy Homestyle Cookies: Chocolate Chunk, 52 per dozen
Oatmeal Raisin, Butter Toffee, Cranberry Oatmeal,
White Chocolate Macadamia Nut
Mini Assorted Cupcake Display 52 per dozen
Frosted Mini Carrot, Blueberry, Cranberry and Almond Cupcakes
Triple Chocolate Brownies 54 per dozen
Chocolate Dipped Cheesecake Lollipops 56 per dozen
Lemon Meringue Curd Tartlets
52 per dozen
Maple Sugar Lollipops 58 per dozen
Nanaimo Bar Squares 50 per dozen
Chocolate, Ricotta and Vanilla Filled Cannolis 50 per dozen
BUFFET SELECTIONS
À LA CARTE BREAKFAST AND BREAK ITEMS
CONTINUED
HOT BREAKFAST
BUFFET SELECTIONS
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
FRUIT AND YOGURT
Selection of Whole Fresh Fruit: Bosc Pears, Red Delicious Apples, Oranges, Bananas, Granny Smith Apples
GRAB AND GO
5 piece
Assorted Chocolate Bars: Aero, Kit Kat, Mars,
Coffee Crisp, Mr. Big
Fresh Fruit Kabobs with Mango Yogurt Dipping Sauce
Baskets of Assorted Mini Chocolate Bars: 56 per dozen
Kit Kat, Aero, Smarties and Coffee Crisp
Sliced Fresh Fruit and Berries: Honeydew, Pineapple, Watermelon, 12 per person
Cliff Protein Bars Cantaloupe, Dragon Fruit, Grapes and Strawberries
5 each
12 per dozen
7 each
Individual Danon Fat-Free Assorted Fruit Yogurts: Strawberry, Peach, Raspberry and Blueberry
6 each
Taste of Nature Assorted Organic Food Bars
6 each
6 each
Individual Assorted Greek Yogurts 6 each
Assorted Flavoured Nutri Grain Bars:
Flavours to include: Blueberry, Strawberry and Apple Cinnamon
Health Break “Shooters”: Fresh Strawberry Banana Smoothie “Shooter” Dried Apricot, Cranberry and Almond “Shooter” 6 each
6 each
Soy and Nut Butter “Power” Shakes – Organic Soy Milk, Peanut Butter, Banana, Hemp Seeds, Cocoa
6 each
DINNER BUFFET
Assorted Gourmet Ice Cream Bars:
Häagen-Dazs Bars
Drumsticks and Ice Cream Bars
8 each
6 each
Individual Bagged Potato Chips:
Miss Vickies Plain and Salt and Vinegar, Lays regular and BBQ
4 each
Individual Salted Pretzels
4 each
RECEPTION ITEMS
SUSHI BY BENIHANA
Hotel will not be responsible for the gluten and nuts contained in pre-packaged products.
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
Breaks can be enhanced with appropriate decor for an additional charge. All prices are per person. Minimum charge is for 10 persons.
BUFFET SELECTIONS
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
THE ROYAL TEA BREAK
CHEESE AND FRUIT BREAK
24
Choux Pastry Swans with Chantilly Cream,
Roof Top Honey Madeline’s
Fresh Fruit Clafouti Chocolate Crunch Flourless Cake
Lemon, Sultana & Muskoka Cranberry Scones
Devonshire Cream, Butter & Preserves
BOXED LUNCHES TO GO
DINNER À LA CARTE
THE ROYAL COOKIE BREAK
22
Selection of Canadian Cheese with Dried Figs and Grapes
Assorted Crackers and Fresh Baguette
Sliced Fresh Fruit and Berries: Honeydew, Pineapple,
Watermelon, Cantaloupe, Grapes and Strawberries
ENERGY BREAK
Fresh Orange and Grapefruit Juice, Apple Juice, Cranberry Juice
Cliff Bars and Taste of Nature Assorted Organic Food Bars
Individual Fresh and Dried Berry Shooters
Mango Raspberry Smoothie with Royal York Honey
& Organic Granola
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
Assorted Biscotti:
Aniseed, Chocolate Dipped, Espresso and Pistachio
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
HEALTH BREAK
22
Fresh Fruit Kabobs, Mango Yogurt Dipping Sauce
Taste of Nature Assorted Organic Food Bars
Pineapple, Banana & Coconut Milk Smoothies
BANQUET WINE LIST
22
(Minimum 20 persons).
Glass Jars filled with a Variety of Favorite Candy Store Items
Scoops and Brown “to go” Paper Bags
Red and Black Licorice, Milk Chocolate Clusters,
Sour Peaches, Gummy Worms,
Cola Bottles, Assorted Lollipops, Jelly Beans, Caramel Popcorn and Nerds
Snapple Iced Tea, Assorted Mini Soft Drinks
21
22
Selection of Cookies:
Five Chewy Homestyle Cookies: Chocolate Chocolate Chunk,
Oatmeal Raisin, Butter Toffee, Cranberry Oatmeal,
White Chocolate Macadamia Nut, Coconut Macaroons
KID IN A CANDY STORE BREAK
THE BALL PARK BREAK
21
Warm Ballpark Soft Pretzels, Honey & Whole Grain Mustard Sauce
Mini Corn Dogs with Kozliks Grainy Mustard
Popcorn and Roasted Peanuts
Warm Baked Cheese Nachos & Salsa
Barq’s Root Beer
CANADIAN MAPLE
THE CITRUS BREAK
22
Chocolate Espresso Brownie, Belgian Chocolate Mousse Shooter
Chocolate Dipped Strawberries
Kit Kat Chocolate Bars
BUILD YOUR OWN SUNDAE BREAK
Maple Cookies, Joseph’s Maple Fudge
Maple Cranberry Mousse Shots
Maple Brûlée, Quebec Maple Sugar Tarts
Fairmont Maple Maple Tea
22
22
Mini Warm Honey Scones, House Made
Seasonal Fruit Preserves & Devonshire Cream
Dark Chocolate Dipped Honey Madeline’s
Coconut Macaroons
Royal York Roof Top Lavender Tea Bread
Assortment of Royal York Blended Teas & Jugs of Iced Black Tea
Accompanied by Sliced Lemons, Royal York Honey
Assorted Donuts & Fritters:
Chocolate Dip, Blueberry Fritter, Dutchie, Maple Dip,
Honey Cruller & Chocolate Glazed
Chilled Bottled Starbucks Frappucino & Espresso Double Shots
Flavoured Coffee Syrups, Whipped Cream
Mini Lemon Meringue Tarts
Lime Mousse Mini Chocolate Cups
Orange Coconut Macaroons
Fresh Squeezed Lemonade Stand:
Classic, Strawberry & Lemon Basil
24
THE COFFEE AND DONUT SHOP
21
(Minimum 50 persons).
Chocolate and Vanilla Ice Cream
Raspberry, Hot Caramel, Hot Fudge Sauces and Whipped Cream
Glazed Walnuts, Chocolate Shavings, Glazed Cherries,
Crushed Oreos
21
ROYAL YORK HONEY & TEA BAR
THE CHOCOLATE LOVER
WILLOWSTREAM JUICE BAR
24
House Pressed Vegetable and Fruit Juices: Carrot and Ginger,
Strawberry and Banana, Tomato and Cucumber
Apple Kale Pineapple
Low-Fat Granola Bars, Assorted Vitamin Waters
GARDEN PARTY BREAK
22
VIP Sliced Fruit Display
Mini Tomato Caesars, Tomato Minted Cucumber, Pickled Beans
Organic Baby Crudités, Pea Shoots, Chipotle Basil Dipping Sauce
Vegetable Chips, Chive Sour Cream
(Full Menu Available Gluten Free If Requested)
BUFFET SELECTIONS
HOT BREAKFAST
All prices are per person. Minimum charge is for 10 persons.
BUFFET SELECTIONS
LIFESTYLE CUISINE LUNCH BUFFET
56
HEALTH & WELLNESS LUNCH BUFFET
56
BRUNCH BUFFET
ST. LAWRENCE MARKET BUFFET
52
ROYAL WRAP IT UP LUNCH
54
KENSINGTON MARKET LUNCH
54
Bermuda Banana Tomato Bisque
Vegetarian Pepper Pot Soup
Chef’s Soup of the Day from the Royal York’s Kettles
Bakery Fresh Assorted Rolls & Butter
Bakery Fresh Assorted Rolls & Butter
Organic Baby Greens, Sun Dried Blueberries, Grape Tomatoes and
Toasted Pumpkin Seeds with Cranberry Orange Vinaigrette
Spinach Salad, Strawberries, Toasted Pumpkin Seeds, Local Goat Cheese,
Organic Watercress Tomato Salad, Balsamic Vinaigrette
Mango Summer Roll, Peanut Sauce
Vegetable Brown Rice Sushi Roll, Kaiware Sprouts
Baby Spinach Leaf Salad, Roasted Butternut Squash,
Cucumber, Sunflower Seed Dressing
Potato Salad, Cornichons, Red Onion, Capers,
Scallions & Dill Mustard Dressing
Chickpea Salad with Red Onion, Green and Red Peppers,
Arugula and Chipotle Vinaigrette
Salad of Baby Greens, Candy Cane Radish Slivers,
Cucumbers, Grape Tomatoes, Mill Street Organic Ale
Vinaigrette, Tomato Cucumber Salad with
Oregano Citrus Dressing
Heart of Romaine Caesar Salad, Oven Dried Tomatoes,
Parmesan Cheese, Whole Grain Croutons, Anchovy Dressing
Tuna Nicoise, Organic Rocket, Heirloom Tomato, Haricot Vert,
100km Fingerling Potatoes, Kalamata Olive Nicoise
Grilled Vegetable Antipasti, Aged Balsamic Vinaigrette
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
Roasted Vegetable and Arugula Salad with Tomato Chipotle Dressing
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
Highbush Cranberry Glazed Ontario Rainbow Trout
Sundried Apricot and Organic Quinoa Pilaf
Lemon and Herb Marinated Boneless Skinless Chicken Breasts
Warm Edamame, Sweet Corn Tomato Salad
Steamed 7 Grain Rice with Extra Virgin Olive Oil and Herbs
Steamed Seasonal Vegetables
Roasted Natural Chicken Breast
Spice Tempered Sauteed Red Onion and Sweet Peppers,
Butternut Squash, Curry Sauce
Buckwheat Noodle Stir-fry With Carrots, Asian Green and Shiitake Mushroom
Almond Citrus Crusted Salmon, Daikon, Fennel Slaw with Ginger Soy Vinaigrette
Ginger Black Bean Sauteed Broccoli and Peppers
Strawberry Yogurt Shots
Mini Fresh Fruit Pavlovas
Platters of Sliced Seasonal Fruit
Whole Grain Carrot Cake, Whipped Avocado and Lime
Passion Fruit Cheesecake, Salted Caramel Sauce
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
Shaved Smoked Turkey, Lettuce,
Swiss Cheese and Cranberry Aioli
Black Forest Ham & Aged Cheddar, Grainy Mustard Aioli
Tuna Salad, Citron Mayo, Red Onion, Bell Peppers, Crisp Greens
Balsamic Grilled Vegetable Wrap with Cucumber and Red
Pepper Hummus
Served with Horseradish, Mustards and Gherkins
Orange Mandarin Shots
Lemon Curd Cake
Fresh Cut Fruit Salad
Sundried Tomato Tortilla with Smoked Turkey, Arugula,
Asiago and Smoked Tomato Aioli
Spinach Tortilla with Grilled Chicken Caesar,
Sundried Tomatoes and Parmesan Reggiano
Whole Wheat Tortilla Shrimp Salad Wrap with Chipoltle,
Lime and Shaved Cabbage and Fennel, Citrus Aioli
Roasted Vegetables with Hummus, Quinoa and
Artichoke in a Spinach Wrap
Chocolate Mousse Shots, White Pearls
Guava Mousse Chocolate Cups
Pineapple Cubes with Grapes
Selection of Sandwiches:
Herb Roasted Chicken Salad, Fresh Celery, Raisins,
Niagara Apples, Citrus Aioli
Montreal Smoked Meat, Sauerkraut, Kozlik’s Mustard,
Pretzel Loaf
Smoked Salmon, Watercress, Dill Cream Cheese,
Mini Croissant
Heirloom Tomato, Buffalo Mozzarella,
Garden Basil & Avocado
Sliced Fresh Fruit Platter
Canadian Maple Panna Cotta
Pistachio Biscotti
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
BUFFET SELECTIONS
BRUNCH BUFFET
UNION STATION “BUILD YOUR OWN SANDWICH”
BUFFET 52
BREAKFAST BUFFET
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
56
58
Baby Spinach and Radicchio with Sundried Figs,
Grape Tomatoes, Pumpkin Seeds and Balsamic Vinaigrette
Jumbo Shrimp, Asparagus, Grape Tomato & Bell Pepper Salad,
Lemon Tarragon Vinaigrette
Build Your Own Cobb Salad Presentation:
Crisp Local Greens, Diced Blue Cheese, Eggs, Bacon, Crisp Bosc
Ontario Pears, Spiced Cashews, Garden Herb Grilled Organic
Chicken Breast, In House Buttermilk Ranch Dressing
Canadian Cheese Display, Sliced Fresh Baguette, Mission Fig
Chutney, Port Poached Pear Spears
Black Forest Ham, Roasted Turkey Breast, Roast Baron of Beef,
White Albacore Tuna Salad, Balsamic Grilled Vegetables
Provolone, Cheddar, Chili Havarti
Selection of Lettuce, Sliced Tomato, Pickles
Hummus, Red Pepper Spread, Basil Aioli,
Horseradish Cream and Local Mustards
Selection of Assorted Open Face Sandwiches:
Prosciutto, Ontario Asiago and Strawberry on Calabrese
Smoked Ham, Arugula and Mandarin with
Red Currant Jelly
Smoked Turkey, White Cheddar, Sliced Apple and
Cranberry Aioli
Roasted Red Pepper, Grilled Zucchini and Babaganoush,
Garden Sprouts
Hazelnut Chocolate Cake
Raspberry Mango Shots
Sliced Fresh Fruit Platter
Hazelnut Chocolate Cake
Raspberry Guava Shots
Diced Pineapple and Sundried Ontario Strawberries
Ontario Mesclun Mixed Greens, Cherry Tomatoes,
Carrot Curls, Beet Wisps and Shaved Red Onion,
White Balsamic and Tarragon Vinaigrette
Cucumber and Tomato Salad with Fresh Cilantro and
Limoncello Vinaigrette
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
THE EXECUTIVE SANDWICH BUFFET
ENHANCEMENTS
BAY STREET WORKING LUNCH
ECO-MEET LUNCH BUFFET
56
Roasted Butternut and Ontario Apple Bisque
Rooftop Chive Crème Fraîche
Assorted Bakery Fresh Rolls and Butter
Seasonal Fruit Display, Herb Garden Mojito Mint Yogurt Dip
Baby Greens with Arugula, Roasted Ontario Pear, Pickled Red Onions,
Candied Pecans
Niagara Icewine and Roof Top Honey Dressing
Organic Quinoa Roasted Ontario Corn Salad, Red Onion,
Tomato, Peppers, Tarragon Vinaigrette
Baby Potato Salad, Gherkins, Onion, Capers, Green Onion,
Dill Mustard Vinaigrette
Open Face Mini Sandwiches:
Smoked Tenderloin of Beef with Roasted Peppers, Sweet
Onions and Pommery Mustard
Togorashi Grilled ‘Ahi Tuna with Mango Aioli and Organic Arugula
Roast Turkey and Gouda with Roasted Peppers, Kawaira Sprouts
Grilled Vegetables and Roasted Red Pepper Hummus
Pink Peppercorn Crusted Ontario Free Range Chicken Breast
Natural Chicken Jus
Rooftop Honey & Ginger Glazed Atlantic Salmon
Daikon Fennel Slaw with Ginger Soy Vinaigrette
Maple Glazed Poached Organic Carrots
Quinoa and Butternut Squash Pilaf
Dessert Selection
Assorted Macaroons, Mini Quebec Sugar Tarts, Mini Carrot Cakes,
Lemon Cream Cheese Frosting
TORONTO’S LITTLE ITALY LUNCH BUFFET
56
Roasted Fennel and Tomato Bisque
Grissini Bread Sticks
Caprese Salad, Vine Ripened Tomatoes,
Baby Bocconcini and Pesto Vinaigrette
Caesar Salad with Sundried Tomatoes, Foccacia Croutons and
Grana Padano
Antipasto Platter with Olives, Grilled Zucchini,
Red, Green & Yellow Bell Peppers, Eggplant
Roasted Chicken Breast Saltimbocca Style
Sage and Prosciutto White Wine Jus with Sautéed Mushrooms
Basil Pesto Crusted Snapper, Putanesca Sauce, Tomato, Caper,
Red Onion Salad
Lemon and Thyme Roasted Baby Red Potatoes
Forest Mushroom Cannelloni with Sundried Tomato Sauce,
Bell Peppers and Artichokes
Tiramisu in Chocolate Cups
House Baked Biscottis
BUFFET SELECTIONS
HOT BREAKFAST
WORKING LUNCH BUFFETS CONTINUED
All prices are per person. Lunch service is a minimum of 3 courses and must include an Entrée.
All Lunches are served with an Assortment of Freshly Baked Rolls and Butter, H.C. Valentine Coffee Company, Regular and Decaffeinated Coffee, Fairmont Blended Black, Green and Herbal Teas.
BUFFET SELECTIONS
BRUNCH BUFFET
SOUTH ASIA MARKET BUFFET
56
BREAKFAST BUFFET
Vegetarian Thai Tom Yum Soup
Mushrooms and Scallions
ENHANCEMENTS
Mixed Greens, Daikon, Carrot Slivers, Mandarin Sections,
Won Ton Crisps and Sesame Ginger Vinaigrette
Thai Baby Shrimp Salad, Cilantro, Peppers,
Chili Lemon Vinaigrette
Cucumber Tomato and Mango Salad with Fresh Mint,
Mango Vinaigrette
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
5 Spice and Ginger Char Siu Chicken, Spring Onions
& Toasted Sesame Seeds
Lemon Grass-Scented Jasmine Rice
Black Pepper Beef with Stir Fried Onion and Capsicum
Tofu Vegetable Hakka Chow Mein
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
Banana Chocolate Mousse
Mango Guava Mousse Shots
ALL CANADIAN BUFFET
56
Upgrades:
For an additional $1 per person upgrade your dinner rolls with Artisan Flavored Flat Breads.
For an Additional $4 per person upgrade to our Selection of Ace Bakery Artisanal Breads, Flavoured Butters and Tapenade Flatbreads:
Whole Wheat, Calabrese, MultiGrain, Rosemary Foccacia, Sourdough, and Petit Pain.
Maple Roasted Butternut Squash Soup
Mixed Baby Greens, Sundried Strawberries, Aged White Cheddar,
Walnuts and Mill Street Organic Ale Vinaigrette
Roasted Ontario Corn and Bell Pepper Orecchiette Pasta Salad,
Smoked Tomato Vinaigrette
Coriander Crusted Atlantic Salmon with Fennel Daikon Salad
and Warm Honey Lime Emulsion
Thyme Roasted Chicken Breast with Chasseur Hunter Sauce
Yukon Gold Potato Au Gratin
Fresh Seasonal Medley of Vegetables
Nanaimo Bar Gâteau
Warm Rhubarb Apple Cobbler
Fresh Cantaloupe with Sun Dried Blueberries
APPETIZERS \ SOUPS
SALADS
Chef’s Homemade Soup of the Day
12
Field and Forest Mushroom Chowder with
Prairie Grains, Royal York Honey and
Clipped Chives (Vegetarian)
13
Cream of Ontario Asparagus with Smoked Onion,
Rooftop Garden Herbs
13
Bermuda Banana Tomato Bisque
13
Pepper Pot Vegetable Chowder 13
Roasted Butternut Squash and Sweet Potato Soup
with Chive Crème Fraîche 13
Smoked Chicken and Lemongrass with
Shiitake Mushrooms and Scallions
13
Roasted Celeriac and Ontario Bosc Pear 13
Organic Spinach and Baby Greens with
Sundried Tomatoes, Marinated Artichokes
Toasted Pine Nuts, Cranberry Maple Vinaigrette
14
Organic Baby Greens with Ontario Grape Tomatoes
Fig Slivers, Toasted Pumpkin Seeds, Shaved Asiago
and Balsamic Vinaigrette
14
Baby Organic Greens with Caramelized Ontario Apples, Sun-Dried Golden Raisins,
Toasted Pecans and Niagara Icewine Vinaigrette
14
Asian Greens and Arugula Salad, Pickled Carrots, Daikon Cress, Chili Toasted Cashews,
Toasted Sesame Seeds, Soy Ginger Vinaigrette
14
Mesclun Greens and Arugula with Aged White Cheddar, 14
Spiced Pecans, Sundried Cherries and Blueberries with
Champagne Citrus Vinaigrette
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
CONTINUED
All prices are per person. Lunch service is a minimum of 3 courses and must include an Entrée.
BUFFET SELECTIONS
ENTRÉES
Pink Peppercorn & Tarragon Crusted Grain Fed Chicken Breast Red Pepper Pesto Mash, Lemon Thyme Jus
30
Mill Street Cobble Stone Stout Braised Beef Short Ribs 34
Herb Crushed Baby Potatoes, Braising Jus Reduction
& Caramelized Pearl Onions
Chipotle Sundried Tomato Crusted Chicken Breast Pesto Orzo Risotto and Opal Basil Jus
30
Grilled Ontario Chicken & Ricotta Spinach Cannelloni Fresh Tomato & Alfredo Sauces
Garden Vegetable Selection
Ginger and Lemongrass Glazed Chicken Breast Warm Ginger Scented Potato Salad with Citrus,
Julienne Vegetables and Asian Greens, Anise Jus
30
Citrus Herb Crusted Ontario Rainbow Trout Filet Scarlet Quinoa, Red Grapefruit and Ginger Emulsion
31
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
SALAD ENTRÉES
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
Coriander and Orange Dusted Ocean Wise Snapper 31
Sweet Red Pepper Essence, Lemon Herb Pomme Purée
White Balsamic & Fennel Glazed Salmon Filet Lemon Chervil Beurre Blanc,
Red Bliss Butternut Squash Hash
36
Maltese Orange Glazed Atlantic Salmon Filet 36
Seven Grain Rice and Cranberry Risotto, Citrus Essence
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
Herb Roasted Beef Tenderloin 39
Yukon Gold Potato Risolet, Niagara Pinot Noir Jus
Smoked Paprika Rubbed AAA Canadian Sirloin Steak Crushed Sweet Potatoes,
Northern Woods Mushroom Ragoût
$14 each
White Chocolate and Butterscotch Mousse
Mango Passion Fruit Sorbet with Raspberry Coulis
Chocolate Cappuccino Truffle Gateau
Sour Cherry and Dark Chocolate Bombe with Mango Coulis
29
DESSERTS
The Royal York Cobb33
Fresh Seasonal Greens and Watercress, Diced Egg,
Tomato, Red Onions, Avocado, Bacon,
Grilled Chicken, Spiced Pecans and Scallions
served with Lemon Herb Vinaigrette
Togorashi Spiced Ahi Tuna Loin
32
Organic Arugula and Mesclun Greens,
Kalamansi Dressing, Hearts of Palm,
Asian Pickle Cucumber, Cherry Tomatoes, Crisp Won Ton
Balinese Style Chicken Salad 30
Buckwheat Soba Noodles, Shredded Savoy Cabbage,
Scallions, Shredded Carrot, Chili Toasted Cashews,
Bean Sprouts, Green Beans
Sesame Citrus Soy Dressing
Baked Apple Cranberry Streusel with Calvados Anglaise
Maple Crunch Cheese Cake with Frangelico Cream
Grand Marnier Citrus Crème Cappuccino
Lemon Curd Mousse, Mini Maple Sugar Tart, Strawberry Coulis
Fresh Fruit Tart, Vanilla Custard and Wild Berry Coulis
Maple Pecan Pie with Chocolate and Vanilla Bean Sauce
Espresso Flourless Chocolate Cake, Bailey’s Anglaise
Quebec Maple Sugar Tart, Chantilly Cream
35
BANQUET WINE LIST
BUFFET SELECTIONS
BOXED LUNCHES TO GO
HOT BREAKFAST
BUFFET SELECTIONS
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
BOXED LUNCH 1
38
BOXED LUNCH 2
38
Tri-Coloured Fusilli Vegetable Salad with Grape Tomato,
Kalamata Olives, Scallions, Chives, Asiago,
Tarragon Vinaigrette
Roasted Vegetable Salad wih Zucchini,
Tomatoes, Eggplant, Green and Yellow Peppers,
Tomato-Chipotle Vinaigrette with Oregano
Sandwich and Wrap Selections:
Roasted Vegetables with Hummus, Quinoa and
Artichoke in a Spinach Wrap
OR
Shaved Smoked Turkey, Lettuce,
Swiss Cheese and Cranberry Aioli
Sandwich and Wrap Selections:
Flaked Poached Salmon with Shaved Red Onion,
Baby Spinach Leaves, Caper Aioli in a Flour Tortilla
OR
Herb Foccacia Sandwich with Mortadella,
Black Forest Ham, Genoa Salami, Kozlik’s Mustard Aioli,
Provolone Cheese
Includes: Whole Fresh Fruit, Assorted Chips,
Gourmet Cookies, Crackers & Cheese,
Soft Drink Beverage, Condiments and Cutlery
Includes: Whole Fresh Fruit, Assorted Chips,
Gourmet Cookies, Crackers & Cheese,
Soft Drink Beverage, Condiments and Cutlery
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
BUFFET SELECTIONS
DINNER À LA CARTE
All prices are per person. Dinner service is a minimum of 3 courses and must include an Entrée.
All Dinners are served with an Assortment of Freshly Baked Rolls and Butter, H.C. Valentine Coffee Company, Regular and Decaffeinated Coffee, Fairmont Blended Black, Green and Herbal Teas.
Upgrades:
For an additional $1 per person upgrade your dinner rolls with Artisan Flavored Flat Breads.
For an Additional $4 per person upgrade to our Selection of Ace Bakery Artisanal Breads, Flavoured Butters and Tapenade Flatbreads:
Whole Wheat, Calabrese, MultiGrain, Rosemary Foccacia, Sourdough, and Petit Pain.
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
COLD APPETIZERS
HOT APPETIZERS
SOUPS, BISQUES AND CHOWDERS
Caprese Salad 21
Vine Ripened Yellow and Red Tomatoes with
Marinated Buffalo Mozzarella, Cabbage Cress,
Fresh Arugula Pesto and Balsamic Reduction
Fennel Pollen Seared Scallop23
Cauliflower Puree, Confit Grape Tomatoes,
Passion Fruit Beurre Blanc
Forest Mushroom and Artichoke Velour
Royal York Honey, Clipped Rooftop Chive and Prairie Grains
(Vegetarian)
Cocoa Nib Braised Beef Short Rib22
Smoked Parsnip Puree,
Grilled Portobello Mushroom Ribbons and
Café Au Lait Sauce, Spiced Tomato Oil
Fire Roasted Ontario Tomato Juniper Bisque
Rosemary Crema
Grilled Mediterranean Vegetable Tower 21
Ontario Goat’s Cheese, Citrus Quinoa Salad,
Corn Salsa and Pea Tendrils,
White Balsamic and Basil Dressing
Chilled Seafood Trio 23
Nova Scotia Smoked Salmon, Pan Seared Scallop
and Jumbo Shrimp,
Cucumber Carpaccio with Ontario Apple Pear Salsa
and Mango Emulsion
Highbush Cranberry Arctic Char 22
Butternut Squash Purée, Sautéed Spinach,
Roasted Yellow Tomato Jus and Chive Essence
Smoked Maple Atlantic Salmon 22
Green Pea and Herb Risotto, Pickled Red Onions,
Roasted Fennel, Yellow Tomato Emulsion
Togorashi Seared Salmon 21
Sweet Pea and Wasabi Sticky Rice Tower,
Red Curry Aioli and Ponzu Drizzle
Smoked Chicken and Portobello Agnolotti Pasta19
Sautéed Spinach and Bell Peppers,
Sundried Tomato Sauce and Basil Pesto Drizzle
Niagara Prosciutto and Port Poached Bosc Pears20
Baby Arugula Cress, Balsamico Reduction,
Shaved Parmesan
Lobster Mascarpone Ravioli22
Smoked Tomato Cream and
Preserved Lemon Vinaigrette Drizzle,
Confit Fennel and Cherry Tomatoes
Ontario Asparagus Bisque
Double Cream Brie, Crispy Fried Onions
Roasted Niagara Celeriac and Ontario Bosc Pear
Smoked Ontario Corn and Baby Leek Chowder
Pesto Cream
Citrus Roasted Butternut Squash and Vanilla Bean Velour
Smoked Chicken and Lemongrass
Shiitake Mushrooms and Scallions
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
Black Peppercorn Crusted Beef Carpaccio 22
Pickled Honey and Enoki Mushrooms with
Baby Arugula, Pecorino, Aged Balsamic and Truffle Oil
14 each
Ricotta Agnolotti Pasta 19
Sautéed Spinach and Bell Peppers,
Sundried Tomato Sauce and Basil Pesto Drizzle
BUFFET SELECTIONS
HOT BREAKFAST
DINNER À LA CARTE
CONTINUED
BUFFET SELECTIONS
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
NAGE STYLE SOUPS
16 each
These soups are presented with a delicately arranged
garnish and served French-style.
PALETTE CLEANSERS
9
Blood Orange Sorbet
Canadian Maple Roasted Butternut Squash and
Apple Bisque (Vegetarian)
Caramelized Butternut Cubes, Chive Crème Fraîche
Mango Raspberry Sorbet
Sweet Potato and Roasted Ontario Corn Chowder
Double Smoked Bacon Rashers,
Mélange of Forest Mushrooms
Champagne and Grapefruit Sorbet
Ontario Organic Greens16
Caramelized Apples, Sun-Dried Golden Raisins,
Toasted Walnuts
Niagara Icewine and Royal York Rooftop Honey Vinaigrette
Guava Blueberry Sorbetto
BREAK ITEMS
SALADS
Baby Spinach Salad with Roasted Butternut Squash 16
Candied Pecans, Sundried Cranberries and Pea Shoots,
Mill St. Organic Ale and White Truffle Vinaigrette
Niagara Icewine and Strawberry Sorbet
Tuscan White Bean Velouté
Truffle Duck Confit, Roasted Garlic, Herb Oil
BOXED LUNCHES TO GO
Crisp Romaine Caesar 16
Sundried Tomatoes, Garlic Croutons, Shredded Parmesan
and Creamy Caesar Dressing
Baby Arugula Salad and Mesclun Salad16
Shaved Asiago, Dried Figs, Grape Tomatoes and
Toasted Pine Nuts
Orange Lavender Dressing
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
Organic Baby Greens and Shaved Fennel16
Grapefruit and Orange Segments, Hearts of Palm,
Freshly Picked Mint, Sundried Cranberries
Cranberry Maple Vinaigrette
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
DINNER À LA CARTE
CONTINUED
BUFFET SELECTIONS
ENTRÉES
BOUNTY OF THE SEA
OPEN RANGE
BRUNCH BUFFET
Roasted Free-Range Chicken Breast40
Stuffed with Spinach Pine Nut & Parmesan,
Sweet Potato & Thyme Hash,Citrus Brandy Sauce Jus
Seared Ocean Wise Sea Bream 46
Kaffir Lime, Sweet Pea & Mascarpone Risotto
Citrus Beurre Blanc, Red Current Essence
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
Lemon Thyme Roasted Organic Chicken Breast41
Roasted Organic Yellow Potato Pave, Apricot and Pear Chicken Jus
Kozlik’s Mustard & Garden Thyme Brushed Chicken Breast 40
Stuffed with Gorgonzola Scented North Woods Mushrooms
Caramelized Pearl Onion Mashed Potato with Thyme,
Wild Mushroom Scented Jus
Apple Cider Brined Roasted Free – Range Chicken Breast 40
Choibi Sausage, Pearl Onion and White Bean Fricasse,
Niagara Red Wine Pan Reduction
Hickory Mushroom Crusted Beef Tenderloin52
Truffled Crushed Potatoes, Caramelized Onion, Grilled Asparagus,
Madeira Jus and Porcini Essence
Espresso Crusted Filet Mignon52
Forest Mushroom Chive Risotto, Braised Broccoli Rabe
Tawny Port Reduction and Tia Maria Emulsion
Dijon Horseradish Crusted Beef Tenderloin Filet 52
Savoyard Potato, Caramelized Shallot and Peppercorn Sauce
Roast Prime Rib of Alberta Beef48
Horseradish and Garlic Chive Mash Niagara Merlot Jus
Ontario Bone in Pork Chop48
Cider Maple Glazed Tenderloin and Pulled Pork Hash
Yukon Gold Potato, Caraway, Caramelized Onions
Calvados Jus
Roasted Sustainable Wild Striped Bass42
Citrus Organic Quinoa with Sautéed Fennel,
Saffron Tomato Fondue
Seared Ocean Wise Arctic Char Filet40
Lemon Chervil Mashed Potato, Coconut Pea Sauce
Lemon Balm Crusted Ocean Wise Halibut Filet 49
Forbidden Black Rice, Candied Habanero and
Mango Essence
Lemon Gremolata Crusted Ocean Wise BC Halibut 49
Organic Red Quinoa with Roasted Butternut Squash
Citrus Yellow Pepper Coulis
Canadian Maple Whiskey Glazed Atlantic Salmon43
Preserved Lemon and Sweet Pea Risotto,
Blood Orange Vinaigrette
Tamarind Chili Glazed Atlantic Salmon Fillet43
Lemongrass Kaffir Lime Risotto, Tomato Beurre Blanc,
Mint and Coriander Pistou
SURF AND TURF DUO’S
Herb Roasted Tenderloin and Chili and Lime Tiger Prawn 57
Roasted Garlic & Chive Potato Purée, Pinot Noir Jus,
Chili Citrus Emulsion
Seared Beef Tenderloin and ½ Butter Poached Lobster Tail 60
Roesti Pave, Perigourdine Sauce, Lemon Emulsion
Grilled Ontario Filet Mignon & Maple Whisky Salmon Yukon Gold Potato and Caramelized Shallot Mash,
Baco Noir Sauce, Maple Whiskey Beurre Blanc
56
Ontario Beef Tenderloin & Togorashi Spiced Prawn 57
Yukon Gold & Sweet Potato Purée,
Niagara Cabernet Pan Jus, Niagara Apple and Mango Salsa
Spice Rubbed Ontario Beef Tenderloin &
Rosemary Roasted Rack of Lamb Wild Mushroom and 7 Grain Risotto,
Roasted Cippolini Onion & Balsamic Jus
VEGETARIAN ENTRÉES
55
38
Oven Roasted Vine Ripened Stuffed Tomato
& Roasted Vegetable Strudel
Herb Crusted Ratatouille and Tofu, Green Pea Emulsion,
Forbidden Rice, & Roasted Garlic White Bean
Purée Seasonal Vegetables
Roasted Vegetable Strudel
Herb Roasted Potatoes, Organic Spinach, Sundried Tomatoes,
Kalamata Olives, Marinated Artichokes
Crispy Chick Peas, Roasted Red Pepper Coulis
Wild Mushroom and Roasted Garlic Potato Napoleon
Wilted Arugula, Truffle Scented Mushrooms, Bean Cassoulet,
Yellow Pepper Coulis
Grilled Roasted Corn, Asiago & Garden Herb Polenta Cakes
Fennel and Saffron Fondue,
Blistered Asparagus, Ratatouille Vegetables,
Chick Pea and Roasted Garlic Purée
Paneer and Cumin Scented Ratatouille
Vegetable Stuffed Portabello Mushroom
Spiced Cauliflower with Crushed Potatoes and Chick Peas
Ginger Scented Tomato Sauce
BUFFET SELECTIONS
HOT BREAKFAST
DINNER À LA CARTE
CONTINUED
BUFFET SELECTIONS
BRUNCH BUFFET
DESSERTS
15 each
DESSERTS
17 each
Milk and White Chocolate Flourless Cake, Peach Compote
Amaretto Cheese Cake, Fresh Berries, Mini Canadian Sugar Tarts
ENHANCEMENTS
Guava and Mango Mousse, Blood Orange Sorbet
Dark and Milk Chocolate Espresso Chocolate Cups, Chocolate Pearls,
Seasonal Berries
Dark Chocolate Hazelnut Truffle, Seasonal Berries, Vanilla Bean Sauce
BREAKFAST BUFFET
BREAK ITEMS
Trio of Chocolate Slices, Lemon Curd Squares, Cranberry Cheese Cake
Passion Fruit Mousse, Exotic Fruit Coulis, Cranberry Compote
Chocolate Flourless Cake, Lemon Tartlets and Cherry Compote
Lemon Curd Slices, Chocolate Hazelnut Kisses, Seasonal Berries
Orange Mandarin Mousse Espresso Chocolate Cups, Raspberry Sauce
White Chocolate & Espresso Mousse Cup with Fresh Berries &
Amoretti Biscotti
Coconut Lime Panna Cotta with RYH Honey, Peanut Crunch,
Seasonal Berries
RYH Warm Sticky Toffee Pudding, Crème Fraiche Ice Cream and Salted Caramel
Toffee Sauce
BOXED LUNCHES TO GO
DINNER À LA CARTE
Milk Chocolate Cremeaux with Chocolate Crunch, Tahitian Vanilla Bean Ice Cream,
Fresh Berries
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
DESSERT BUFFET
All prices are per person.
BUFFET SELECTIONS
DEATH BY CHOCOLATE BUFFET
25
EUROPEAN GELATO STATION
18
ICE CREAM FLOAT STATION
18
(Chef attended $50 per hour, minimum 3 hours).
Ice Creams, choice of; Citron, Raspberry,
Blueberry, Crème Caramel Or Ontario Cranberry
Chef Scooped Tahitian Vanilla, Strawberry and Chocolate Ice Creams
into Sundae Glasses
Featuring Your Choice of Hot Crêpes OR Warm Belgian Waffles
Choice of the following garnishes;
Hot Sour Cherries, Hot Chocolate and Caramel Sauce
Caramelized Walnuts, Pistachio Croquante,
Sun Dried Ontario Fruits and Berries
Hundreds & Thousands Sprinkles,
Chocolate Shavings and Fresh Fruits
Barqs Root Beer, Coke, Cream Soda & Orange Crush Floats
ICE CREAM SUNDAE BAR 18
CHOCOLATE WATERFALL
Chocolate Dipped Biscotti and Coconut Macaroons
Chef Scooped Tahitian Vanilla, Strawberry and Chocolate Ice Creams,
into Sundae Glasses
Warm Dark Belgian Chocolate Cascade
Chocolate Dipped Strawberries
Dream Bar Ice Cream Bar Toppings;
BREAKFAST BUFFET
Chocolate Pecan Tarts
ENHANCEMENTS
Chocolate Flourless Cake
BREAK ITEMS
Chocolate Cheese Cake Lollipops
Double Chocolate Cookies
BOXED LUNCHES TO GO
Chocolate Truffle and Pralines
Mini Milk Chocolate and Banana Shots
Hazelnut Chocolate Espressos
DESSERT BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
Bowls of Assorted; Crushed Walnuts, Granola,
Almonds and Oreo Cookie Crumb
Assorted Fillings and Toppings;
Brandied Strawberries with Rhubarb and Pineapple,
Blackberries with Orange and Port
Honeyed Apple Sauce, Blueberry Maple Syrup
Toasted Almonds, Whipped Cream and Tahitian Vanilla Ice Cream
House Whipped Cream, Chocolate Fudge Brownies
White Chocolate Sour Cherries Espresso Cups
DINNER À LA CARTE
DINNER BUFFET
21
BRUNCH BUFFET
HOT CRÊPE & WAFFLE STATION
(Minimum charge is for 100 persons).
Chocolate Lovers - Chocolate Fudge Brownies, Chocolate Sauce,
Assorted Chocolate Shavings and M&M’s
24
(Minimum of 100 people).
Housemade Biscotti, Marshmallows, Rice Krispie Bites, Pretzel Sticks
Honeydew, Cantelope, Pineapple, Strawberries
Angel Food Cake & Brownie Bites
ACTION STATIONS
Fruit for the Fruit Lovers - Fresh Sliced Strawberries, Fresh Raspberries, Blueberries,
Shredded Coconut and Maraschino Cherries
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
Sauces for the Sweet Tooth - Caramel Sauce, Butterscotch Sauce,
Marshmallow Crème and Melba Sauce
A Touch of Crunch - Crushed Walnuts, Granola, Almonds and Oreo Cookie Crumb
Candy Is Always Dandy: Skittles, Gummy Bears, Reese’s Pieces and Nerds
Whipped Cream
BUFFET SELECTIONS
DINNER BUFFET
HOT BREAKFAST
BUFFET SELECTIONS
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
ROYAL YORK DINNER BUFFET
79
Minimum charge is for 50 persons.
COLD
Crisp Romaine with Sliced Grilled Chicken, Sundried Tomatoes
Creamy Caesar Dressing
Baby Spinach Salad with Roasted Butternut Squash, Dried Apples,
Toasted Pecans and St. Lawrence Market Mustard Vinaigrette
Fire-Roasted Vegetable Salad with Zucchini, Tomatoes, Eggplant,
Green and Yellow Peppers, Chipotle Tomato Vinaigrette with Oregano
ENTRÉES
Niagara Pear Glazed Chicken Breast with Pimento Potato Purée
and Black Currant Jus
Citrus Crusted Medallion of Atlantic Salmon with Saffron Risotto and
Lemon Balm Cream Sauce
Vegetarian Wild Mushroom Cannelloni Baked in Tomato Sauce and
Finished with Five Cheese Gratin
Seasonal Vegetable Medley
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
Scarlet Quinoa Salad with Grilled Asparagus, Cherry Tomatoes,
Icewine Vinaigrette
Royal York Cheese Display served with Ontario Strawberries and Grapes
Fresh Baguette and Crackers, Ontario Dried Fruit and Berries
DESSERTS
Pastry Chef’s Selection of House Make Desserts including:
Lemon Cranberry Cheese Cake
Chocolate Flourless Cake
RECEPTION ITEMS
Maple Mousse Chocolate Coffee Cups
SUSHI BY BENIHANA
Canadian Sugar Tarts
Guava and Raspberry Mousse Shots
ACTION STATIONS
Fresh Fruit Display
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
RECEPTION ITEMS
HOT BREAKFAST
BUFFET SELECTIONS
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
CANAPÉS Prices are per dozen.
HOT HORS D’OEUVRES Prices are per dozen.
FROM THE SEA
FROM THE SEA
56
Smoked Pastrami Salmon Roulade with Apple and Fennel on a Skewer
Lobster Mango Salad on Belgian Endive, Citrus Segments
Spicy Cured Sesame Salmon Bite on Spoon With Wakame Salad and
Wasabi Ginger Aioli
Charred Ahi Tuna with Mango Chutney on Cucumber
Smoked Salmon Wrapped Jumbo Shrimp with Saffron Remoulade
Jumbo Shrimp Cocktail Shooter
Togarashi Seared Shrimp with Niagara Peach Relish, Toasted Crostini
Ahi Tuna Poke with Ponzu in Pastry Tulip
Citrus Marinated Scallop Ceviche Shooter with Fresh Cilantro
Vodka Spiced Caesar Oyster Shooter (Can be served Alcohol Free)
Ginger and Lime Spiced Crab, Mango and Cucumber Summer Rolls
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
FROM THE LAND
56
FROM THE GARDEN
56
RECEPTION STATIONS
BANQUET WINE LIST
Thai Shrimp Spring Roll with Sweet Thai Chili Sauce
Digby Scallops Wrapped in Bacon
Scallop St. Jacques in a Chinese Soup Spoon
Chipotle Lime Marinated Shrimp on Lemongrass Skewer
Mango Cilantro Aioli
Coconut Shrimp Skewer, Sweet Chilly Dip
Atlantic Oceanwise Salmon Dill Cake
Atlantic Lobster, Ontario Aged Cheddar Lollipop, Truffle Mayonnaise
Mescal Shrimp Brochette, Garlic-Parsley Mojo
Yorkshire Pudding with Smoked Salmon Pastrami,
Caramelized Onion and Caper
Mini Crab Cake with Mango Habanera Aioli
Maple Chili Glazed Atlantic Salmon with Citrus Beurre Blanc on Asian Spoon
FROM THE LAND
Foie Gras Mousse With Red Currant Jelly on Croustade
Hoisin BBQ Duck Wraps with Baby Leeks
Smoked Pepper Duck Ribbon with Cherry Compote and Cabbage Cress
Blackened Beef Striploin Wrapped Asparagus Spears with Citrus Aioli
Fig & Asiago Wrapped with Niagara Prosciutto
Niagara Prosciutto Wrapped Asparagus with Dijon Drizzle
Manchego and Quince Wrapped in Parma Ham
Asian Spiced Beef Rice Paper Rolls with Butter Lettuce and
Pickled Vegetables
Cinnamon Poached Pear with Date Chutney and Micro Watercress
Cherry Tomato Croustade with Ontario Chèvre & Basil Pesto
Vegetarian Mango Summer Rolls with Passion Fruit Sweet Chili
Dipping Sauce
Goat Cheese & Macadamia Nut Stuffed Strawberries
Vine Ripened Tomato Basil Bruschetta on Parmesan Garlic Crostini
Portobello Mushroom Croustade, Truffle scented Chèvre & Pickled Pepper
Roasted Beets, Feta Cheese, Citrus Segments, Candied Pecans on Spoon
FROM THE GARDEN
56
56
Yorkshire Pudding with Shaved Smoked Meat
Sesame Crusted Chicken Skewer, Kaffir Lime Coriander, Peanut Sauce
Chicken Spring Rolls, Thai Chili Sauce
Tandoori Spiced Chicken Brochette with Coriander Yogurt
Jerk Seasoned Yorkshire Valley Farm Organic Chicken wrapped in Phyllo
Mini Beef Medallions, Shiitake Mushroom Jus served on Chinese Spoon
Petit Beef Burgers, Aged White Cheddar, Kozlik’s Chive Dijon Aioli
Charbroiled Mini Lamb Burger, Ontario Borgonzola Cheese and
Coriander Mayonnaise
Mill Street Cobblestone Stout Braised Shortrib,
Parsnip Purée Served on Asian Spoon
Rooftop Mint & Rosemary Crusted Lamb Chop Lollipop, Charred
Tomato Coulis
Lamb Samosa with Honey Tamarind Chutney
Mango Peppercorn Duck Turnovers
Beef Yakitori Lollipops with Garlic Dipping Sauce
56
Vegetable Samosa with Honey Tamarind Chutney
Vegetable Spring Roll, Thai Sweet Chilly Sauce
Fergus Farm Goat Cheese & Artichoke Truffle with Sundried
Tomato Aioli
Fennel Scented Spanakopita in Phyllo
Wild Mushroom Wonton Tortellini with
Roasted Red Pepper Aioli
Gorgonzola and Wild Mushroom Potato Lollipop,
Roasted Garlic Aioli
Sundried Tomato Arancini with Roasted Garlic Aioli
Manitoba Cranberry and Brie Arancini
BUFFET SELECTIONS
SUSHI BY BENIHANA
HOT BREAKFAST
BUFFET SELECTIONS
BRUNCH BUFFET
SUSHI ROLLS
68 per dozen
DELUXE SUSHI ROLLS
72 per dozen
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
California Roll
Crab Stick, Masago Roe, Avocado, Cucumber
Dragon Roll
Masago, Crabstick, Avocado, Cucumber, BBQ Eel
Benihana Roll
Avocado, Mango, Gherkin, Tempura Crunch, Ginger Mayo
Rainbow Roll
California Roll Topped with Kona Kampachi, Tuna, Salmon
Spicy Tuna Roll
Tuna, Cucumber with Benihana Creamy Spicy Sauce
Spider Roll
Soft Shell Crab, Cucumber, Avocado, Ginger Mayo,
Sweet Soy Drizzle
Dynamite Roll
Shrimp Tempura, Cucumber, Avocado,
Ginger Mayo with Sweet Soya Sauce
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
Crispy Spicy Salmon Roll
Salmon, Avocado, Tempura Bits,
Benihana Spicy Sweet Sauce
Cucumber Avocado Roll
Avocado, Cucumber, Chili Lime Mayo
NIGIRI
76 per dozen
Yellow Tail, Salmon, Tuna, Shrimp,
Wasabi, Pickled Ginger, Soy Sauce, and
Chopsticks Accompany all Displays
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
BUFFET SELECTIONS
HOT BREAKFAST
BUFFET SELECTIONS
CHEF ATTENDED RECEPTION ACTION STATIONS
All prices are per person. Minimum number of persons per station is 25.
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
ONTARIO FARMERS GARDEN GREENS
“DANFORTH AVENUE” GYRO STATION
15
Organic Green Salad Tossed to Order: Romaine, Spinach
and Spring Greens, Cucumbers, Maui Onions, Tomatoes,
Black Olives, Shaved Fennel, Roasted Mushrooms,
Local Goat Cheese, Gorgonzola, Bacon Crumbles,
Garlic Croutons. Served with Choice of Mango Vinaigrette,
Blue Cheese Vinaigrette or Creamy Mustard Balsamic Vinaigrette
CAPLANSKY’S SMOKED MEAT STATION
“SPADINA AVENUE” CHINATOWN STIR FRY
Add: Grilled Julienne Chicken Breast or Seared Pesto Shrimp for an
additional $9 per person
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
CLASSIC CAESAR SALAD
Add: Julienne Grilled Chicken Breast or Seared Pesto Shrimp for an
BATHURST STREET AVENUE PHO NOODLE BAR
Simmering Pho Beef and Vegetarian Broths with Scallions and Ginger
19
LITTLE ITALY PASTA STATION
19
Spinach Cheese Tortellini and Tri Colour Fusilli, Red Onion, Garlic,
Mushrooms, Bell Peppers, Grilled Artichokes, Black Olives, Sun
Dried Tomatoes, Baby Spinach Leaves, Fire Roasted Tomato
Basil Sauce, Roasted Garlic Alfredo Cream Sauce,
Parmesan Cheese and Chili Flakes
Add: Smoked Chicken Breast and Sautéed Shrimp for an
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
24
62 per dozen
Rodney’s Oyster House is Canada’s Representative amongst the
Great Oyster Houses of the World and is the Exclusive Supplier
of Oysters to The Fairmont Royal York
(Chef Required to Assemble Sandwiches)
Rodney’s Seasonal Selection of the Finest East and West Coast Oysters
Hot Mini Sandwiches on Rye Baguette made to order by one of our Chefs
Kosher Deli Dills, Coleslaw and Assorted Kozlik’s Mustard in Mason Jars
Red & White Checkered Deli Paper
Available Served on the Half Shell with Cocktail Sauce, Mignonette,
Horseradish, Tabasco and Fresh Lemon
For a True Rodney’s experience enhance your reception with the
addition of one of Rodney’s own House Shuckers to interact with
and educate your guest as he opens their Oysters.
15
Island Baby Romaine, Herb Focaccia Croutons, Parmigiano Reggiano Cheese
and Caesar Dressing
DINNER BUFFET
RECEPTION ITEMS
24
Deep Water Prawns, Free-Run Chicken and Air-Dried
Chinese Sausage, Wok-Fried with Crisp Asian Vegetables & Noodles
Cilantro Sprigs and Toasted Black Sesame
OYSTER STATION
24
Chef Carved Leg of Lamb Marinated in Rosemary & Garlic
Served with: Tzatziki, Shredded Romaine, Cucumber, Tomato, Red Onion,
Baskets of Warm Pita Bread
Shredded Cabbage, Sliced Shiitake Mushrooms,
Baby Bok Choy, Gai Lan, Water Chestnuts, Bean Sprouts,
Snow Peas, Shaved White Onions & Carrot
Mint, Basil Leaves, Lime Wedges, Thai Bird Chili Peppers,
Fresh Ginger, Garlic, Scallions and Siriacha Chili Sauce
POUTINE STATION
Add: for an additional $9 per person
Sesame Marinated Chicken
Shaved Beef
Seafood OR Pork Dumplings
Add: Braised Short Ribs and Smoked Chicken for an
19
Hand Cut Yukon Gold Potato French Fries & Sweet Potato Fries,
Served in Mini Chip Truck Boxes, Cheese Curds
Homemade Gravy, Ketchup & Herb Mayonnaise
ONTARIO MUSHROOM RISOTTO STATION
Risotto with Sautéed Ontario Mushrooms, Fresh Thyme,
Shaved Parmesan Cheese and White Truffle Oil
22
One shucker - 1-500 oysters (Shucker Only, Cost of Oysters priced as above) 325
Two shuckers - 501-1200 oysters (Shucker Only, Cost of Oysters priced as above) 600
BUFFET SELECTIONS
HOT BREAKFAST
BUFFET SELECTIONS
CARVING STATIONS
RECEPTION STATIONS
All prices are per piece.
All prices are per person. Minimum number of persons per station is 25.
BRUNCH BUFFET
BREAKFAST BUFFET
MAPLE SMOKED BONE IN ONTARIO HAM
GLAZED IN ROYAL YORK HONEY 425 (Serves 35)
Maple Grain Mustard & Apricot Jus
Mini Portuguese Rolls
CEDAR PLANK MAPLE
WHISKY ATLANTIC SALMON
DRY SNACKS
350 (Serves 20)
Accompanied by Maple Onion Confit,
Manitoba Wild Rice Quinoa Pilaf
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
KOLZIK MUSTARD CRUSTED
RACK OF LAMB 76 per Dozen Chops
ROAST STRIPLOIN OF
ALBERTA BEEF 550 (Serves 25)
with Roasted Garlic and Rosemary Lamb Jus
Maple Grain Mustard & Apricot Jus
Fresh Baked Pain Au Lait Buns
WHOLE ROASTED
BABY SUCKLING PIG
SEA SALT AND 5-PEPPER
CRUSTED PRIME RIB 550 (Serves 30)
With Creamy Horseradish, Grainy Mustard and Au Jus,
Garlic Rolls
WHOLE ROASTED LAMB
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
650 (Serves 30)
Asian BBQ Sauce, Rainbow Slaw & Buns
Caramelized Honey Thyme Lamb Jus
WHOLE ROAST HIP OF
CANADIAN BEEF 1500 (Serves 125)
Royal York Cranberry Sauce and Savory Gravy,
Fresh Baked Buns
Royal York Signature Bar Mix - 325 gms
Potato Chips - 220 gms
Pretzels - 325 gms
Royal York Deluxe Mixed Nuts - 250 gms
Popcorn - 450 gms
Corn Nacho Chips with Salsa - 450 gms + 250 ml Salsa
ROYAL YORK CHEESE DISPLAY
350 (Serves 20)
15 per bowl
15 per bowl
22 per bowl
15 per bowl
20 per bowl
20
ONTARIO CHEDDAR &
CHARDONNAY CHEESE FONDUE
20
Aged Medium-Sharp Cheddar, Emmental and Swiss Cheeses Melt
Beautifully with Ontario Chardonnay, Garlic and Seasonings
Rustic Artisan Breads, Fresh Vegetables and Crisp Ontario Apples,
Sliced Kolbasa Sausage & Pickled Vegetables
28
Char Siu Bao, Vegetable Pot Stickers, Pork and Shrimp Siu Mai,
Shrimp Har Gau
Served with Soy-Mustard, Siracha Soy Sauce and Sweet Chili
(Based on 6 pieces per person)
BENIHANA SUSHI STATION
32
Sushi Nigiri; Tuna, Salmon, Shrimp
Sushi Maki; California Roll, Spicy Tuna Roll, Cucumber Roll
Served with Wasabi, Pickled Ginger, Soy Sauce, Chop Sticks
(Based on 6 pieces per person)
SLICED FRESH FRUIT DISPLAY
12
Freshly Sliced Cantaloupe, Honeydew, Pineapple,
Watermelon, Dragon Fruit and Seasonal Berries
SOUTH OF THE BORDER TACO BAR
17
ST. LAWRENCE MARKET SEAFOOD STATION
39
KENSINGTON MARKET STATION
Chilled Jumbo Shrimp with Remoulade, Cocktail Sauce
and Lemon Wedges
Rodney’s Freshly Shucked Oysters on the
Half Shell with Mignonette, Horseradish and Tabasco Sauce
Smoked Nova Scotia Salmon Garnished
with Local Smoked Trout, Radicchio, Capers,
Grated Egg, Red Onions and Fresh Lemon
Chilled PEI Mussels with Tarragon Vinaigrette
CHILLED JUMBO SHRIMP
29
TEA SANDWICHES
58 per dozen
Cucumber Watercress, Egg Salad and Scallions, Black Forest
Ham and Red Current Jelly, Smoked Salmon and Arugula Cress,
Smoked Turkey and Cranberry Aioli
DELI SANDWICHES
10
18
MAPLE WALNUT CRANBERRY BAKED BRIE
13
Selection of Sandwiches:
Herb Roasted Chicken Salad, Fresh Celery, Raisins, Niagara Apples, Citrus Aioli
Montreal Smoked Meat, Sauerkraut, Kozlik’s Mustard, Pretzel Loaf
Smoked Salmon, Watercress, Dill Cream Cheese, Mini Croissant
Heirloom Tomato, Buffalo Mozzarella, Garden Basil & Avocado
Provolone, Asiago, Mortadella, Genoa Salami, Prosciutto,
Smoked Sausage, Pepperettes, Tomato Bocconcini Salad,
Honeydew, Cantaloupe, Pickled Vegetables and Marinated Olives
Served with Focaccia and Grissini Sticks
12
Served with Fresh French Baguette
SLICED NOVA SCOTIA SMOKED SALMON
66 per dozen
with Remoulade, Cocktail Sauce and Lemon Wedges
Carrots, Celery, Broccoli and Cauliflower Florets,
Red, Yellow and Green Bell Peppers, Baby Grape Tomatoes,
Zucchini, Radish, Ranch and Thousand Island Dipping Sauces
COLLEGE STREET ANTIPASTI DISPLAY
21
Chicken Souvlaki, Spanakopita, Dolmades, Hummus
Baba Ghanoush, Tabouleh, Olives, Mini Pitas,
Olive Tapenade, Tzatziki, Lemon, Olive Oil
Ahi Tuna Tartar on Avocado Salad with Tomato Relish
Citrus Grilled Shrimp and Scallops with Savoy Slaw
Lump Crab Martini with Mignonette Sauce
VEGETABLE CRUDITÉS
22
Achiote Taco Beef & Spiced Cauliflower, Tomato and Chick Pea
Taco Shells, Warm Flour Tortillas, Refried Beans
Pico De Gallo Salsa, Fresh Limes, Cheddar Cheese, Sour Cream, Guacamole
Hummus, Roasted Red Pepper Dip, Artichoke and Asiago Dip
Mini Pitas, Lavosh, Pita Chips
CHILLED SEAFOOD MARTINI SELECTIONS
BANQUET WINE LIST
19 per bowl
Gouda, Borgonzola, Ontario White Cheddar,
Havarti with Dill, Triple Cream Brie, Niagara Gold and Le Cremeaux
Served with Ontario Strawberries, Grapes, Fresh Baguette and Crackers
DIM SUM STATION
Assorted Mustards and Horseradish,
Fresh Baked Buns
ROASTED WHOLE ONTARIO TURKEY
800 (Serves 30)
TRIO OF DIPS
18
Smoked Nova Scotia Salmon Garnished with Local Smoked Trout,
Radicchio, Capers, Grated Egg, Red Onions and Fresh Lemon
SLIDERS BURGER STATION
22
Pre Selected Choice of 2:
Beef Slider with Aged Cheddar, Dijon Aioli and Onion Jam
Lamb Slider with Borgonzola, Coriander Aioli, Pickled Red Onion
Turkey Slider with Swiss Cheese, Cranberry Mayo, Pickle
Crispy Chicken Slider, Sweet Chili Aioli, Cabbage Slaw
BUFFET SELECTIONS
HOT BREAKFAST
CANADA COAST TO COAST!
BUFFET SELECTIONS
TORONTO SPORTS FANATIC
STREETS OF TORONTO
85
88
PACIFIC COAST
SPADINA & DUNDAS
80
BRUNCH BUFFET
BREAKFAST BUFFET
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
Asian Vegetable and Rice Noodle Salad with Sesame Vinaigrette
British Columbia Smoked Salmon, Caper, Red Onion, Crème Fraîche
Pacific Seafood Salad
Crab Crusted Halibut Filets, Old Bay Butter Sauce
THE PRAIRIES
Display of Freshly Baked Breads and Rolls with Butter
Quinoa Salad with Dried Fruit and Citrus Vinaigrette
Carved Alberta Beef Striploin Peppercorn Thyme Jus
Herb Roasted Fingerling Potatoes
CENTRAL CANADA
Royal York Cheese Display - Gouda, Borgonzola, Ontario White
Cheddar, Havarti with Dill, Triple Cream Brie, Niagara Gold and
Le Cremeaux
Served with Ontario Strawberries, Grapes, Fresh Baguette and
Crackers, Maple Molasses Glazed Chicken Breast Supreme,
Tarragon Pan Juices, Québécois Tourtière
Seasonal Vegetable Medley
MARITIMES
Mixed Greens with Shaved Fennel, Candied Pecans
and Raspberry Vinaigrette
PEI Potato Salad with Grainy Mustard and Bacon
Alexander Keith’s Steamed Mussels, Roma Tomatoes,
Garden Parsley
Potato Frites
ROCKY MOUNTAIN DESSERTS
Canadian Sugar Tarts, Nanaimo Bars, Niagara Peach and Cherry
Cobbler, Okanagan Apple Cheesecake, Strawberry Rhubarb Pie,
Saskatoon Berry Tarts,Maple Mousse Shots, Wild Berry Strudel,
Chai Crème Brûlée, Blueberry Fritters, Lemon Curd Pave
At The intersection of Spadina Avenue and Dundas Street West,
is dense with Asian restaurants, fruit markets, fish markets,
bakeries, specialty shops. A smaller version – often called
Chinatown East – is located in Riverdale, in Toronto’s east end.
Dim Sum Station
Selection of Dim Sum Served in Steamer Baskets
Pork Sui Mai, Har Gow, Vegetable Pot Stickers,
Pork and Vegetable Pot Stickers, Soya Sauce,
Rice Wine and Ginger Infused Dipping Sauce
Stir Fry Station
Ginger Fried Beef, Jasmine Sticky Rice, Asian Vegetables,
Soya and Ginger Sauces, Oriental Noodles, Scallions,
Sweet Chili Sauce
JANE & FINCH
Every summer in Toronto the largest Caribbean festival in
North America moves to the beat of calypso and steel pan
during the annual Caribana Festival.
Island Greens Salad with Toasted Pecan and Orange Sections
and Citrus Honey Dressing
Lightly Pickled Cabbage and Sweet Pepper Escobiche Slaw with
Mango and Scallions, Lime Chili Vinaigrette
Jerk Rubbed Chicken
Fried Fish Taco Station, Onions, Tomato, Lettuce,
Mango Lime Coriander Salsa
GREEKTOWN ON DANFORTH
Toronto’s Greek Town, one of our most active ethnic communities,
is located on Danforth Avenue. This popular community throws a
three day festival each year in celebration of their Greek heritage.
Hummus, Dolmades, Assorted Olives, Baba Ghanoush,
Tzatziki, Mini Pita Bread
Chicken Souvlaki
Spinach and Feta Cheese Spanakopita
Tomato Fusilli Salad, Grape Tomato, Kalamata Olives, Scallions,
Crumbled Feta and Lemon Tarragon Vinaigrette
LITTLE INDIA ON GERRARD
Bombay Butter Chicken with Cardamom Basmati Rice
Mango Chutney and Yogurt Raita
Lamb Rogan Josh and Vegetables
Pompadums, Naan Bread
ST. LAWRENCE MARKET ON FRONT
Chai Crème Brûlée, Baklava, Fig Brûlée Tart,
Okanagan Apple Streusel, Canadian Sugar Pie,
Maple Cranberry Mousseline Cake, Chocolate Raspberry Truffle,
Lemon Cheesecake, Dark Chocolate / Hazelnut Torte,
Cranberry Pecan Tart, Fresh Fruit Tarts,
Bread and Butter Pudding,
Platter of Freshly Sliced Fruit & Berries
THE TORONTO MAPLE LEAFS STATION
“We haven’t won since ’67” Pre Game Meal”
Roasted Canadian Striploin of Beef with
100mph Slapshot Horseradish
(Carver Required)
Baked Macaroni and Cheese au Gratin
Eat your Greens Salad bar – Spinach & Organic Mixed Greens
with Cucumbers, Maui Onions, Tomatoes, Black Olives,
Shaved Fennel, Roasted
Mushrooms, Local Goat Cheese, Gorgonzola, Bacon Crumbles,
Garlic Croutons. Served with Choice of Mango Vinaigrette,
Blue Cheese
Vinaigrette or Creamy Mustard Balsamic Vinaigrette
THE TORONTO RAPTORS STATION
Air Canada “Take Flight” Roasted Chicken – Jerk Roasted Pork
With Rainbow Coleslaw and Sautéed Greens
Roasted Corn Asparagus and Baby Shrimp Salad
Ontario Baby Potato Salad with Mustard Mayo
THE TORONTO BLUE JAYS
“The Official Hot Dog of the Blue Jays” Nathan’s Franks
Ballpark Buns, Assorted “Street Meat” Condiments including Ketchup,
Mayo, Mustard, Relish, Sauerkraut, Hot Banana Peppers, Bacon Bits,
Cheddar Cheese
Jumbo Salted Warm Pretzels
Warm Salted Peanuts
THE TORONTO ROCK
Salt and Pepper Fried Rooster Wings –
Side Sauces of Hot, Honey Garlic, Chili Lime,
BBQ Bleu Cheese and Ranch Dips
Stadium Nachos – Layered High with Monteray Jack Cheese,
Olives, Jalapenos, Green onions, Bell Peppers, Bermuda Onions –
Sides of Salsa and Sour Cream
THIRD & GOAL
Breakaway Canadian Sugar Tarts
55 yard line Nanaimo Bars
20 yard Endzone Maple Mousse in Martini Glass
Chad Owen’s Lemon Cheesecake Lollipops
Cubed Melon and Pineapple Fruit Salad
The Offensive Line’s Bread and Butter Pudding
BUFFET SELECTIONS
BANQUET WINE LIST
HOT BREAKFAST
BUFFET SELECTIONS
RED WINE SELECTION
WHITE WINE SELECTION
BRUNCH BUFFET
BREAKFAST BUFFET
Jackson Triggs, Proprietors Edition
Cabernet Sauvignon / Cabernet Franc, VQA, Ontario
This wine is intensely aromatic, exhibiting a core of ripe plum,
anise, black currant and bell pepper. Bold fruit flavours
supported by firm leather tannins lead to a rich, extended finish.
46
ENHANCEMENTS
BREAK ITEMS
Montalto Sicilia, Nero D’Avola / Cabernet Sauvignon, Italy
Deep ruby in colour, with blackberry and blueberry aromas,
merging with a palate of soft tannins, dry fruit and gentle
notes of wood.
49
Baron Philippe De Rothschild, Merlot, Languedoc, France The fruity body is underpinned by silky tannins. The packed
and harmonious mid-palate reveals blackberry and violet flavours’,
building to an attractively long finish.
50
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
56
Sterling, Merlot, California Bright aromas of black cherry and plum hold through the
senses as they join ripe, chewy tannins on the palate. The fruit is
complemented by ample caramel, mocha and toasty oak from
56
extensive aging in new American oak barrels.
BOXED LUNCHES TO GO
DINNER À LA CARTE
Smoking Loon, Cabernet Sauvignon, California Brimming with rip raspberry and blackberry with a touch
of white pepper and dill; finishes with notes of currants and
strawberry rhubarb pie filling.
Malivoire, Red, Beamsville Ontario, Canada
45% Merlot, 40% Cabernet Sauvignon, 15% Gamay.
Nose of raspberry, cherry, vanilla and cedar. The palate greets
you with flavors of plumb, black currant, dark chocolate and
a long finish.
50
Angels Gate, Pinot Noir, Niagara, Ontario, Canada
Bouquet is rich with nutmeg, leather and white pepper.
The tannins are still young and firm, subtle flavours of
black plum, spices and a soft toasty finish.
54
Montresor Valpolicella Classico, Italy Ruby red colour with brilliant reflections. Vinous aromas on the
nose, with scents of cherry, violet and black-current. The taste is
velveted, warm, refined.
54
Heritages Rouge, Cotes du Rhone, France Aromas of red cherry, with floral and nutty complexity with a touch
of white pepper. Fruity palate with white pepper and enough tannin
and acidity for structure. Great with white meats.
56
La Posta Tinto Blend, Mendoza, Argentina Aromas of red cherries and raspberries infused with mocha
and spice. First sip a flood of sweet, fresh fruit and a long finish.
Hints of backing spice and some oak keep the fruit flavors fresh
and lively. Great with burgers, lamb and pizza.
56
Costa Mediana, Ripasso, DOC Valpolicella Red fruit aromas and Asian spices. Palate is rich, multi-layered
and well balanced. Ripasso is re-fermented with a portion of
dried grapes for a deeper richer character. Perfect for red meats.
60
Aquinas, Pinot Noir, Napa Valley
Rich and full flavours of raspberry, peach skin and roasted
walnuts with burnt caramel notes. This wine is medium bodied
and fruit forward with nice acidity creating a versatile wine.
68
Liberty School Cabernet Sauvignon, Paso Robles, California The 2010 Cabernet Sauvignon opens with aromas of black cherry,
plum and violets, followed by subtle flavors of strawberry and
allspice. Firm yet supple tannins finish off this approachable
fruit-driven Cabernet Sauvignon.
80
CHAMPAGNE AND SPARKLING WINE
Jackson Triggs, Proprietors Edition, Chardonnay 46
VQA, Ontario, Canada
Luminous gold in colour, this vintage is beautifully
structured with soft aromas of green apple, pineapple
and butterscotch on the nose. Notes of vanilla, lemon
and toasted oak complement the creamy textured finish.
Montalto Sicilia, Pinot Grigio, Sicily, Italy Sicily’s warm climate has loaded this ripe Pinot Grigio with
flavours of yellow peach, honey and toasty bread. Crisp
and delicate, it is surprisingly full-bodied, with great length.
49
Fetzer Sundial, Chardonnay, California Tropical aromas of pineapple, banana and honeydew with
notes of vanilla, lemongrass, hazelnut and clove. This crisp,
medium-bodied wine has flavors of citrus, baked apples,
melon and pear with a wonderfully lingering finish.
50
Baron Philippe De Rothschild, Chardonnay, Languedoc, France50
The fruit-driven attack reveals a fine balance between peach
flavors’ and buttery notes. A mineral mid-palate leads
into a long and fresh finish.
Decopas, Sauvignon Blanc, Mendoza, Argentina 50
Crisp and Refreshing. Decopas means “By the Glass”.
Aromas of fresh grapefruit mingle with floral notes. A crisp palate,
with inviting minerality that lingers on an extended finish.
Enjoy with seafood, salads, as well as spicy foods.
Malivoire, White, Beamsville Ontario, Canada 50
62% Chardonnay, 27% Pinot Gris and 11% Gewurztraminer
Fragrances of yellow plumb, pineapple, lime and orange peel with
gentile hints of wildflowers, and laundered linens. Bolstered by Spunky
acidity, flavours’ recall apple tart, baked pear, peach, grapefruit
and lemon.
Angels Gate, Pinot Gris, Niagara, Ontario52
2014 National Wine Awards Bronze. The palate has a bouquet
of peach, honey, rose and green tea leaf. Also look for hints of
vanilla. Flavours of peach and grapefruit come first, followed
by a long finish with hints of melon, citrus and banana.
Les Salices, Sauvignon Blanc, Pays d’Oc, France52
A aromatic expression of the vine: boxwood, citrus with
tropical fruits. A full-bodied round palate, combined with a
acidic touch. Some sweet spices in the finish. Try with grilled fish,
pasta in cream sauce, white meats and vegetarian dishes.
Sterling “Vintner’s Collection”, Chardonnay,52
Central Coast, California, United States
A creamy and buttery textured chardonnay with
tropical fruit, vanilla and toasty melon.
Kris, Pinot Grigio, Delle Venezie, Torentino-Alto Adige, Italy Features highly expressive floral and mineral aromas. On the palate,
you’ll find citrus and peach flavors with a touch of almond.
Medium bodied, clean and focused.
56
Monkey Bay Sauvignon Blanc, Marlborough New Zealand Lifted aromas of gooseberry, bell pepper, and newly mown grass,
with some pineapple and melon notes. A fresh, lively, approachable
wine with an excellent balance of fruit sweetness and juicy acidity.
Vibrant presence on the palate with an exhilarating finish.
56
Francis Coppola Diamond Collection 2012 Gold Label Chardonnay80
Monterey California, United States
2012 was an excellent vintage across California because of steady,
mild temperatures that persisted throughout summer. The fortuitous
weather conditions helped our Chardonnay develop very pronounced
aromatics. The perfect balance of sweet, luscious fruit and crisp
natural acidity make this a standout wine.
Angels Gate, Fairmont Private Label Sparkling, Niagara55
This dry lively wine crafted in the Traditional Method carries notes
of green apple, pear and bread to your nose, along with flavors
of citrus, apple, peach and pear.
Prosecco Astoria DOC, Italy65
Pale straw, light mousse; candied lemon, pear and apple aromas;
dry, elegant with simple fruit flavours.
Victoire, Champagne Brut Prestige, France110
Tropical fruit and floral aromas. Extremely fresh on the palate,
offering subtle delicious sensations.
Piper Heidsieck, Champagne, France125
A juicy, fleshy pear and golden grape texture. The finish narrows
to citrus and grapefruit flavours.
Charles De Cazanove Brut Rose N.V. Champagne, France125
Delicate flavours of dried currant, graphite, green plumb,
meringue and grapefruit zest.
Möet & Chandon, Brut Impérial, Champagne, France140
The world leader in quality Champagne. Its aromas are radiant,
the palate is seductive, the finish delicate with a fresh crispiness
- revealing the magical balance of fine Champagne.
Dom Pérignon, Champagne, France450
Named after the “father” of Champagne, this is the top of the line
Champagne from Möet & Chandon. Always a vintage Champagne,
made only in years when the grapes are exceptional.
BUFFET SELECTIONS
HOST BARS
CASH BARS
Host Bar prices are subject to 13% HST
and 18% Service Charge.
Cash Bar prices include all
Taxes and Service Charge.
HOT BREAKFAST
BUFFET SELECTIONS
Premium Brands (1 oz)
9 per service
12 per service
BRUNCH BUFFET
Deluxe Brands (1 oz)
10 per service
13 per service
BREAKFAST BUFFET
Ultra Deluxe Brands (1 oz)
11 per service
14 per service
Domestic Beer
8 per bottle
11 per bottle
Imported Beer
9 per bottle
12 per bottle
Soft Drinks
6 per service
8 per service
Glass of Wine (6 oz)
10.50 per service
13.50 per service
Liqueurs (1 oz)
11 per service
14 per service
Grand Marnier/Cognacs (1 oz)
12 per service
15.50 per service
Fruit Punch (non-alcoholic)
100 per gallon
N/A
Gin, Rye, Rum or Vodka Punch
175 per gallon
N/A
ENHANCEMENTS
BREAK ITEMS
BOXED LUNCHES TO GO
DINNER À LA CARTE
DESSERT BUFFET
DINNER BUFFET
RECEPTION ITEMS
SUSHI BY BENIHANA
We follow smart serve guidelines - pour 1 oz drinks.
If less than $500.00 net consumption per bar, the cost of each bartender and each cashier will be $50.00/hr. for a minimum of 3 hours.
We provide the following liquors on our bars - Gin, Rum, Rye, Scotch, Vodka, Bourbon, Dry and Sweet Vermouth. No charge for soft drinks used as mixers.
Ontario Liquor regulations will not permit the sale of alcoholic beverages after 2:00 a.m.
All entertainment should cease at that time in order that the function room may be vacated by 2:30 a.m. Labour charges may be applicable in servicing a function until 2:00 a.m.
ACTION STATIONS
CARVING STATIONS
RECEPTION STATIONS
BANQUET WINE LIST
The following Beverage Packages can be added to any Host Bar (not available as single packages).
SCOTCH PACKAGE
5
AFTER DINNER LIQUORS PACKAGE
A variety of five scotches/whiskeys will be selected for your event by your
Beverage Manager, varying in flavor, region, and age from 10yr to 15yr.
Grand Marnier
Remy Martin VSOP
Baileys
Amaretto
Patron XO Café
3

exhibitor guidelines and manual 2015

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