Catering Guide - Ramada Hotel Downtown Prince George

Transcription

R A M A D A
P R I N C E
G E O R G E
Conference and
Catering Guide
From meetings, conventions and conferences to private parties and outside
catering functions, our professional catering department is fully equipped
to deliver the best experience for your event. Our catering package offers
every personal need, a variety of menus, taste, and budget in order to create
a memorable event. We will be happy to assist you in choosing the most
suitable selection or we will work with you to create a unique menu for your
special event.
Ramada Prince George Catering Department
[email protected]
Ramada Prince George, 444 George St. T:
Prince
George, BC V2LF:
1R6
ramadaprincegeorge.com
250.563.0055
250.563.6042
T: 250.563.0055 F: 250.563.6042 [email protected]
1
Ramada Prince George, 444 George St. Prince George, BC V2L 1R6 ramadaprincegeorge.com
2
CONFERENCE
A N D
C AT ERI N G
GU I D E
Index
Coffee Break
4
Themed Coffee Break
5
Breakfast Buffets
6
Boxed Meals
7
Lunch Buffet
8
Plated Lunch
10
Reception Hors d`Oeuvres
11
Reception Stations
12
Dinner Buffets
14
Plated Dinners
19
Wine List
20
Beverage Service
21
Meetings & Events
22
Hotel Information
26
Catering Contract Information
28
General Information
29
Room & Equipment Rentals
30
Notes31
Contact Information
32
3
C O F F E E
B R E A K
BEVERAGES
Fresh brewed coffee (Cost per person) Fresh brewed decaf coffee (Cost per person) Traditional & herbal teas (Cost per person) Chilled fruit or vegetable juices (Cost per 60oz pitcher) Chilled iced tea or lemonade with lemon wedges (Cost per 60oz pitcher)
Bottled fruit juices (Cost per 300ml bottle) Bottled regular & diet soft drinks (Cost per 591ml bottle)
Bottled water (Cost per 591ml bottle)
BAKERY PASTRIES
(Cost per person)
Fresh baked pastries with butter & jams
Fresh baked cheese scones with butter & jams
Bagels with cream cheese
Fresh cinnamon buns with whipped butter
Assorted gourmet cookies
Assorted dessert squares
Granola bar
ORCHARD FRUIT
2.5
2.5
2.5
19
19
3
3
3
3
3
3.5
3.5
2
2.5
2
(Cost per person)
Seasonal whole fresh fruit
Sliced seasonal fresh fruit tray
Fresh fruit skewers with yogurt dip
Chocolate dipped strawberries
Individual fruit & plain yogurts (100g)
Orchard trail dried fruit & nut mix
2
5.5
6.5
3.5
3.5
4
4
T H E M E D
C O F F E E
EXECUTIVE BREAK
B R E A K
(Cost per person)
12
Fresh baked cookies & fruit danish with butter & preserves |
Seasonal whole fruits | Pitchers of chilled fruit juice
AFTERNOON TEA
(Cost per person)
16
Cocktail sandwiches (cucumber & salmon, ham mousse,
chicken salad) | English fruit trifle | Fresh baked scones with butter,
preserves & devonshire cream
RAMADA BREAK
(Cost per person)
14
Imported & domestic cheese platter with crackers |
Sliced seasonal fresh fruit platter | Pitchers of chilled fruit juice
SPA PLATTER
(Cost per person)
16
Pitcher of chilled orange & banana smoothie | Fresh fruit skewers
with honey yogurt dip | Orchard trail dried fruit & nut mix
TRIPLE CHOCOLATE BREAK
(Cost per person)
16
Gourmet chocolate chip cookies | Fresh baked chocolate fudge brownies |
Chocolate dipped fruit skewers | Black forest cake
All Themed Coffee Breaks include fresh brewed coffee & tea.
5
B R E A K F A S T
THE CONTINENTAL
B U F F E T S
(Cost per person)
12
Pitchers of chilled fruit juices | Fresh baked pastries with butter & jams |
Sliced seasonal fresh fruit platter
THE TREE LINE
(Cost per person)
15
Sliced seasonal fresh fruit platter | Canadian farm fresh scrambled eggs |
Maple smoked bacon & sausage links | Breakfast potatoes |
Buttermilk pancakes or Cinnamon French toast with maple syrup
THE NECHAKO
(Cost per person)
18
Sliced seasonal fresh fruit platter | Eggs benedict with back bacon &
hollandaise sauce | Maple smoked bacon & sausage links | Breakfast potatoes
THE TWO RIVERS
(Cost per person)
23
Low fat yogurt & granola | Sliced seasonal fresh fruit platter | Canadian farm
fresh scrambled eggs | Maple smoked bacon, sausage links & ham |
Breakfast potatoes | Buttermilk pancakes & Cinnamon French toast with
maple syrup & berry compote | *Chef’s made to order omelet station
*Minimum 20 people
ADDITIONS
(Cost per person)
Assorted individual cereals with milk 3
Granola 8 grain cereal & fresh fruit salad
3.5
Individual fruit yogurts
3.5
Oatmeal with raisins & cinnamon 4
Toast station (white, whole wheat & sourdough) with butter & jams
3
Buttermilk pancakes with maple syrup & berry compote 6
Cinnamon French toast with maple syrup & berry compote 6
Eggs benedict with Canadian back bacon & hollandaise sauce 5
Eggs benedict with wild Pacific smoked salmon
6
*Omelet station (ham, tomatoes, peppers, onions, cheese & mushrooms) 120
*Serves 20 people
All Breakfast Buffets include fresh brewed coffee & tea.
6
B O X E D
M E A L S
THE SUNRISE BOXED BREAKFAST
(Cost per person)
13
Fresh baked muffin with butter | Individual granola bar |
Individual fruit yogurt | Fresh whole fruit | Fruit juice
THE HIKER BOXED LUNCH
(Cost per person)
With one sandwich
With two sandwiches Choice of sandwich | Vegetable crudités with dip | Whole fresh fruit |
Dessert square | Fruit juice
THE TRAVELER BOXED LUNCH
15
18
(Cost per person)
With one sandwich
With two sandwiches Choice of sandwich | Pasta salad or green salad with dressing |
Granola bar | Vegetable crudités with dip | Whole fresh fruit |
Bottled water or Fruit juice
17
19
SANDWICHES CHOICES
On choice of bread (white, whole wheat & sourdough)
Roast beef (horseradish mayonnaise, lettuce & tomato)
Smoked turkey (Swiss cheese, pickles, tomato & lettuce)
Grilled vegetables (cucumber & tomato)
Honey ham (cheddar cheese, dijon mustard, lettuce & tomato)
7
L U N C H
THE CLASSIC
B U F F E T
(Cost per person)
17.5
Chef’s soup kettle of the day | Mixed greens with assorted dressing |
Selection of sandwiches on a variety of breads (1½ per person),
Roast beef, honey ham, tuna, smoked turkey, egg salad & vegetarian |
Dessert squares
THE WRAP
(Cost per person)
18
Chef’s soup kettle of the day | Pasta salad with julienne vegetables |
Vegetable crudités with dip | Assorted spinach & tomato wraps includes
chicken caesar, roast beef, tuna, egg salad, BBQ salmon & vegetarian |
Sliced seasonal fresh fruit platter | Dessert squares
BUILD YOUR OWN SANDWICH BAR
(Cost per person)
20
Chef’s soup kettle of the day | Tossed greens served with poppy seed
vinaigrette | Red skin nugget potato salad | Balsamic grilled artichoke,
peppers, olives, onion & zucchini platter | Artisan breads featuring:
white, whole wheat & kaiser buns | Roast beef, smoked turkey,
black forest ham, egg salad & tuna with leaf lettuce, sliced tomato onion
& cheddar cheese | butter, mayonnaise & mustard | Fresh fruit tarts
ITALIAN BUFFET
(Cost per person)
20
Garlic toast french bread | Caesar salad with garlic dressing | Roma tomato
& bocconcini salad | Vegetable crudités with dip | Tiramisu squares |
Chocolate dipped biscotti
Choose of one Entrée:
Penne Pasta in Marinara sauce
Pasta Primavera in Pesto Cream sauce
Vegetarian Lasagna
Meat Lasagna
ASIAN BUFFET
(Cost per person)
21
Field greens with ponzu dressing | Spicy Thai beef noodle salad |
Chicken or vegetarian egg roll | Sliced seasonal fresh fruit platter | fruit tarts
Spicy butter chicken with rice pilaf
Kung Pao cashew chicken with rice
Sweet & sour pork with rice
Stir-fried chicken in black bean sauce with rice
All Lunch Buffets include fresh brewed coffee & tea.
8
L U N C H
B U F F E T S
NEW YORKER PIZZA BUFFET
(Cost per person)
20
Foccacia bread | Spinach, tomato & meat ball soup | Garden salad
with balsamic dressing | Dessert Squares
Select Three Pizzas:
BBQ chicken & mushroom
Steak strips & blue cheese
Spicy pepperoni & cheese
Black forest ham & pineapple
Garden vegetarian with goat cheese
GREEK BUFFET
(Cost per person)
21
Rosemary foccacia bread | Chicken & rice soup | Tomato & onion
salad with lemon vinaigrette | Rice pilaf & roasted vegetables |
Lemon Burst squares | Sliced Seasonal fresh fruit platter
Rosemary lamb souvlaki
Marinated chicken souvlaki
Spanikopita with spinach & feta
WESTERN BBQ BURGER BAR
(Cost per person)
20
Spring greens with raspberry vinaigrette | Country style coleslaw | Potato salad |
Char-grilled chicken breast or Angus beef burger | Kaiser buns |
Lettuce, tomato, onion & pickles | Cheddar & mozzarella cheese slices |
BBQ sauce, mayonnaise & condiments | Baked potato & sour cream |
BBQ cowboy style beans | Apple pie dessert squares | Fresh sliced fruit platter
SOUTHERN COUNTRY BUFFET
(Cost per person)
21
Buttermilk biscuits | Spinach greens & fried mushrooms | Creamy coleslaw |
Vegetable crudités with dip | Southern buttermilk fried chicken |
BBQ smoked ham & peach chutney | Sweet potato mash | Chicken gravy |
Apple pie & ice cream | Dessert squares
SOUTH OF THE BORDER BUFFET
(Cost per person)
23
Garden salad with sun-dried tomato vinaigrette | Roasted corn salad |
Spanish rice | Hard & soft taco shells | Shredded beef & chicken |
Lettuce, tomato, onions & cheese | Salsa & sour cream | Sliced seasonal
fresh fruit platter | Key lime cheese cake squares
All Lunch Buffets include fresh brewed coffee & tea.
9
P L A T E D
L U N C H
The Plated Lunch includes choice of one soup or salad starter, Choice of one Entrée
with seasonal vegetables, rice pilaf or garlic mashed potato & choice of a dessert.
Fresh brewed coffee, traditional & herbal teas.
SOUPS
Vegetarian minestrone with orzo pasta
French onion with three cheese crust crouton
Roasted butternut squash with crème fraiche & gala apples
Fraser Valley wild mushroom chowder with roasted corn
West Coast clam chowder with Yukon gold potato
SALADS
pinach, bell peppers, caramelized pears, walnuts & goat cheese tossed
S
in honey-lime vinaigrette
Caesar salad with creamy garlic dressing & foccacia herb croutons
Organic field greens with grilled portobello mushrooms, crumbled smoked bacon,
cucumbers & tomato vinaigrette
DESSERTS
Cream caramel with fresh sliced fruit
White chocolate cheese cake with berry compote
Italian tiramisu with Frangelico cream & chocolate sauce
Triple layer double chocolate torte with raspberry coulis
Apple pie with vanilla ice cream
ENTRÉES
(Cost per person)
raser Valley herb marinated chicken breast, F
Served with a wild forest mushroom sauce
24
Roast pork loin stuffed with apple, spinach & apricot, served with juniper berry pan reduction
23
asa Fillet with Alaskan crab mousse topped with
B
a sauvignon blanc sauce
24
Wild Pacific salmon filet baked with a lemon-pepper crust
25
harbroiled sirloin steak with peppercorn jus,
C
crispy battered onions & braised valley mushrooms
29
10
R E C E P T I O N
H O R S
DELUXE HOT SELECTIONS*
D ` O E U V R E S
(Cost per dozen)
29
Mini beef wellington stuffed with mushroom duxcelle | Fire grilled beef
satay with peanut sauce | Chicken satay with spicy nut sauce | Panko crusted
Fanny Bay oysters with remoulade dip | Dungeness crab cakes with ancho aioli |
Pear, caramelized onion & brie tart | Tempura prawns with orange remoulade
sauce | Camembert & cranberry cheese pastry puffs | Coconut breaded prawns
with black bean sauce | Bacon wrapped scallops with curry mayo dip
PREMIUM HOT SELECTIONS*
(Cost per dozen)
26
Tandoori chicken skewers with riata dip | Wild salmon wellington with herb dip |
Swedish meatballs with dill sauce | Ham & three cheese mini quiche |
Spring rolls with Chinese plum sauce | Goat cheese & portabella mushroom
bundles | Parmesan-panko crusted chicken wings with honey garlic dip |
Beef satay with Thai sweet chili sauce | Chicken souvlaki with Greek yogurt dip |
Pork & green onion pot stickers with Ponzu dipping sauce
DELUXE COLD SELECTIONS*
(Cost per dozen)
29
Peppered beef tenderloin on mini yorkshire pudding with horseradish
& caramelized onion | Spicy wild salmon tartar in pastry tart |
Vancouver Island oyster shooter with vodka cocktail jus | California roll
with wasabi cream & soya sauce | Broiled prawns with chipotle mayo on
rye bread crouton | Chicken salad in mini wonton cup | Wild smoked
salmon on lemon-herb blini with crème fraiche | BBQ chicken on toasted
crouton with apple chutney | Goat cheese & spinach mousse on garlic
crostini | Grilled scallops on China spoon with ponzu sauce | Dungeness
crab & shrimp salad on dill bread crouton | Proscuitto & melon brochette
PREMIUM COLD SELECTIONS*
(Cost per person)
26
Smoked ham mousse on toasted rye with grilled pineapple | BBQ smoked
salmon mousse on dill butter crouton | Peppered smoked trout on bannock
bread crouton | Salmon tartar on bread crouton | Shrimp salad in pastry tartlet |
BBQ beef on sourdough with caramelized onions | Grilled chicken with olive tapenade |
Prawn & cucumber relish on toasted sesame bread crouton
*Minimum order of 3 dozen
11
R E C E P T I O N
S T A T I O N S
AAA BARON OF BEEF 350
Served with pan jus & mini yorkshire puddings | Artisan rolls with
whipped butter | Sliced tomatoes, onions & pickles | Dijon & prepared
mustards with horseradish & mayo
Serves 40 guests
CHARBROILED NEW-YORK STRIP LOIN 400
Served with peppercorn jus | Battered crispy onion rings | Artisan rolls
with whipped butter | Dijon & prepared mustards with horseradish & mayo
Serves 40 guests
PRAWNS “PROVENCAL”
(Cost per dozen, minimum 10 dozen)
35
Flambéed in brandy with shallots, tomato, mushrooms & garlic | Served with
toasted “Café de Paris” buttered bread.
MADE TO ORDER CREPES
(Cost per person)
7
Brandy flambéed berries served atop crepes with vanilla whip cream.
Minimum 20 people.
ADDITIONS
(Cost per person)
Baked French brie wheel in puff pastry with dried fruits & nuts (Minimum 30) Vegetable crudités served with vidalia onion dip
Cured deli meat platter Domestic & imported cheese tray with assorted crackers Assorted cocktail style sandwich tray Assorted wrap sandwich platter Garlic roasted pepper hummus with toasted pita bread Pretzels & taco chips with salsa & sour cream Nachos topped with cheese, jalapenos, olives, tomatoes & red onions Spicy chicken wings with blue cheese dip, carrot & celery sticks
Sliced seasonal fresh fruit platter Fresh fruit cubes & chocolate fountain 4
4.5
6
5.5
7.5
9
3
4
8
10
5
8
12
R E C E P T I O N
DESSERT RECEPTION
S T A T I O N S
(Cost per person)
16
Domestic cheese platter | Double chocolate torte | Chocolate fudge brownies |
Vanilla cheese cake | Chocolate dipped biscotti | Dessert squares | Chocolate
fondue with fresh fruit cubes & pound cake | Coffee, traditional & herbal tea
Minimum of 40 guests, 3 pieces per person
LATE NIGHT RECEPTIONS
(Served after 10:00pm only)
MEAT & CHEESE BAR BUFFET
(Cost per person)
12
Freshly baked dinner rolls | Deli meat platter | Domestic & imported
cheese platter | Pickles, relish & olives | Lettuce, tomato & onion slices |
Mayo, butter & mustard
RIBS & POTATO BAR BUFFET
(Cost per person)
14
Cured cold cuts | French breads slices | Pickles, relish & olives | Baked potato,
sour cream, salsa, tomatoes, mushrooms, bacon bits & pan roast gravy |
Braised button ribs with teriyaki sauce
WINGS & DIP BUFFET
(Cost per person)
13
Cured cold cuts with French breads slices | Pickles, relish & olives |
Garlic roasted hummus with toasted pita bread | Spicy chicken wings with
blue cheese dip | Taco chips with salsa & sour cream
13
D I N N E R
B U F F E T S
FAMOUS RAMADA BUFFET
(Cost per person)
29
Chef’s basket of fresh breads & buns with whipped butters
SALADS
Organic market micro greens | Spinach salad with mushrooms & red onions
& raspberry vinaigrette | Penne pasta salad with julienne vegetables
PLATTERS
Fresh vegetable crudités with vidalia onion dip
HOT ENTRÉES
Penne primavera with basil pesto cream sauce | Rosemary roasted mini
nugget potatoes | Sautéed seasonal bouquetiere of vegetables
CHOICE OF ONE
Chicken supreme served with a sauvignon blanc herb sauce
Basa fillet stuffed with Alaskan crab, spinach & cream cheese
Traditional Italian six layer three cheese oven baked lasagna
Slow roast Alberta baron of beef with jus & yorkshire pudding
DESSERTS
Chocolate chip cheesecake with strawberry coulis | Assortment of squares |
Sliced fresh fruit tray | Coffee, traditional & herbal tea
Minimum of 40 guests. $5.00 for an additional entrée.
14
D I N N E R
B U F F E T S
BEDNESTI DINNER BUFFET
(Cost per person)
35
SALADS
Organic market micro greens with raspberry vinaigrette | Greek salad with
cucumbers, tomato, red onion, kalamata olives & feta cheese | Penne pasta
salad with julienne vegetables
PLATTERS
Fresh vegetable crudités with vidalia onion dip | Imported & domestic cheeses |
Cured deli meats & marinated olives
HOT ENTRÉES
Penne primavera with basil pesto cream sauce | Rosemary roasted mini
nugget potatoes | Sautéed seasonal bouquetiere of vegetables
CHOICE OF ONE
Chicken supreme served with a sauvignon blanc herb sauce
Traditional Italian six layer three cheese oven baked lasagna
Slow roast Alberta baron of beef with jus & yorkshire pudding
Spicy butter chicken with basmati rice
DESSERTS
Chocolate chip cheesecake with strawberry coulis | Fresh baked pies |
Mini fruit tartlets | Sliced fresh fruit tray | Coffee, traditional & herbal tea
15
D I N N E R
B U F F E T S
CLUCULZ DINNER BUFFET
(Cost per person)
38
SALADS
Organic market micro greens with raspberry vinaigrette | Greek salad with
cucumbers, tomato, red onion, kalamata olives & feta cheese | Traditional
caesar salad served with foccacia croutons & garlic dressing
PLATTERS
Fresh vegetable crudités with vidalia onion dip | Imported & domestic
cheeses | Cured deli meats & marinated olives
HOT ENTRÉES
Roasted chicken supreme served with a sauvignon blanc herb sauce |
Traditional Italian six layer three cheese oven baked lasagna | Garlic mashed
potatoes | Sautéed seasonal bouquetiere of vegetables
CHOICE OF ONE
Baked lemon pepper crusted fillet of Pacific salmon
Alberta baron of beef with jus & yorkshire pudding
Braised top sirloin steak in caramelized onion sauce
Apple & cranberry stuffed pork loin with cider dijon glaze
Honey glazed smoked ham leg with grilled pineapple
DESSERTS
Citrus cheesecake with strawberry coulis |Fresh baked pies & mini fruit tartlets |
Warm apple crumble with vanilla custard | Fruit skewers with chocolate fountain |
Coffee, traditional & herbal tea
16
D I N N E R
B U F F E T S
THE STUART DINNER BUFFET
(Cost per person)
41
SALADS
Organic market micro greens with raspberry vinaigrette | Greek salad
with cucumbers, tomato, red onion, kalamata olives & feta cheese |
Traditional caesar salad served with foccacia croutons & garlic dressing |
Penne pasta salad with julienne vegetables
PLATTERS
Fresh vegetable crudités with vidalia onion dip | Imported & domestic cheese |
Cured deli meats & marinated olives | Grilled marinated vegetable platter
HOT ENTRÉES
AAA Alberta baron of beef with red wine jus & yorkshire pudding | Penne
pasta with basil pesto cream sauce | Garlic mashed potatoes | Sautéed
seasonal bouquetiere of vegetables
CHOICE OF TWO
West Coast cannelloni filled with Alaskan crab mousse
Apple & cranberry stuffed pork loin with cider dijon glaze
Tandoori spiced chicken supreme breast
Baked lemon pepper crusted fillet of Pacific salmon
DESSERTS
Caramel swirl cheesecake with strawberry coulis | Fresh baked pies & mini
fruit tartlets | Black forest cake | Fresh fruit cubes with chocolate fountain |
Coffee, traditional & herbal tea
17
D I N N E R
B U F F E T S
THE BABINE DINNER BUFFET
(Cost per person)
45
SALADS
Market garden salad with assorted dressings | Greek salad with cucumbers,
tomato, red onion, kalamata olives & feta cheese | Spinach, bell peppers,
caramelized pears, walnuts & goat cheese tossed in honey-lime vinaigrette | Penne
pasta salad with julienne vegetables
COLD PLATTERS
Seafood platter with salmon, mackerel, mussels, clams & prawns | Imported
& domestic cheeses | Cured deli meats & marinated olives | Grilled artichoke,
bell peppers, onions, zucchini, eggplant & mushrooms with balsamic-basil oil
HOT ENTRÉES
Slow roasted AAA prime rib of beef with red wine jus & yorkshire pudding |
Cider glazed porkloin stuffed with spinach, apples & apricots | Rosemary roasted
mini nugget potatoes | Sautéed seasonal bouquetiere of vegetables
CHOICE OF TWO
Wild salmon fillet with lemon pepper crust
Vegetarian pasta primavera with portobello mushrooms
Butter chicken with basmati rice
Chicken supreme with a sauvignon blanc sauce
Beef tenderloin tips in wild mushroom sauce served with flat noodles
Seafood fondue pot with prawns, halibut & scallops in a coconut curry sauce
DESSERTS
Chocolate swirl cheesecake with strawberry coulis | Fresh baked pies &
fruit tarts | Triple layer double chocolate torte with raspberry coulis | Fresh fruit
cubes with chocolate fountain | Coffee, traditional & herbal tea
18
P L A T E D
D I N N E R S
THE ALDER DINNER
(Cost per person)
32
Fresh baked dinner rolls with flavoured butter | Butternut squash soup
with crème fraiche & Gala apples or Radichio & endive with grilled portobello
mushrooms, crumbled smoked bacon, cucumbers & sun-dried tomato
vinaigrette | Rosemary-garlic chicken supreme with fire roasted tomato
sauce | Garlic potato cake | Grilled eggplant & yellow zucchini | Cinnamon
sugar crusted puff pastry spears with seasonal berries & whip cream.
THE SKYLIGHT DINNER
(Cost per person)
36
Fresh baked dinner rolls with flavoured butters | Creamy asparagus soup
with chiffonade of fresh basil or Baby spinach leaves with goat cheese,
candied walnuts, strawberries & lemon-orange vinaigrette | Lemon-pepper
crusted Pacific wild salmon with dilled aioli & fine herb oil | Dungeness crab
& risotto cake | Garlic scented ratatouille | White chocolate mousse with
vanilla tuile & raspberry compote
THE CRANBROOK DINNER
(Cost per person)
39
Fresh baked dinner rolls with flavoured butters | French onion soup with
three cheese crust or Caesar salad served with creamy garlic dressing &
herb croutons | Pepper crusted prime rib | Yorkshire pudding with beef jus |
Sweet onion mashed potato | Flame grilled vegetables | Apple blossom with
vanilla ice cream
THE PREMIER DINNER
(Cost per person)
43
Fresh baked dinner rolls with flavoured butters | Seafood bisque with
prawns & scallops garnished with scallions or Prawn cocktail with spicy
calypso sauce | Grilled filet mignon with red wine peppercorn reduction |
Potato galette | Asparagus & glazed carrots | Triple layer double chocolate
torte with raspberry sauce
All Plated Dinners include fresh brewed coffee & tea.
19
W I N E
RED WINE
L I S T
(Cost per bottle)
Paired with steak, roast, game & heartier foods
Naked Grape Merlot (British Columbia)
Jackson Triggs Cabernet Sauvignon (British Columbia) Obikwa Shiraz (South Africa) Peller Estates Merlot (British Columbia) Bin 88 Mission Hill Cabernet Merlot (British Columbia) The Stump Jump Grenache – D’Arenberg (Australia) Wyndham Estate Merlot (Australia) Quails Gate Merlot (British Columbia)
Wolf Blass Yellow Label Cabernet Sauvignon (Australia) WHITE WINE
22
23
23
25
30
33
33
38
40
(Cost per bottle)
Paired with fish, shellfish, poultry & lighter meats
Naked Grape Chardonnay (British Columbia) Jackson Triggs Chardonnay (British Columbia)
Peller Estates Riesling (British Columbia) Peller Estates Pinot Blanc (British Columbia) Lurton Pinto Gris (Australia) Sumac Ridge Gewürztraminer (British Columbia)
Goundrey Unwooded Chardonnay (Australia) Yellow Tail Chardonnay (Australia) Wolf Blass Yellow Label Chardonnay (Australia) SPARKLING WINE
22
23
23
25
25
26
26
27
40
(Cost per bottle)
Frexinet (France) Banrock Station Sparkling Chardonnay (Australia) Sumac Ridge Stellars Jay Brut (British Columbia) Moet Chandon (France) Non-Alcoholic Sparkling Apple Juice 25
33
40
129
15
Prices are subject to government sales tax, provincial sales tax,
and gratuities. Governed by provincial liquor laws.
20
B E V E R A G E
S E R V I C E
Host Bar
Cash Bar
Standard Liquor (cost per oz)
5.25
6
Premium Liquor (cost per oz)
6.25
6.5
Liqueurs & Cognacs (cost per oz)
6.4
7.5
Domestic Beer (cost per bottle)
5.25
6
Imported Beer (cost per bottle)
6.25
6.5
Coolers & Ciders (cost per bottle)
6.25
6.5
House Wine (cost per glass)
5.5
6.5
Soft Drinks (cost per glass)
1.4
1.5
HOST BAR
Recommended when the host provides the reception. The Ramada Prince George
charges only for the amount of beverages consumed. A bartender charge of $19.00 an
hour (minimum 4 hours) will apply. All prices are subject to Tax and Gratuities.
CASH BAR
Recommended when the guests are to pay for their own beverages. A bartender
charge of $19.00 an hour (minimum 4 hours) will apply. All prices include Tax.
PUNCH SUGGESTIONS
(Cost per bowl)
Fresh Fruit Punch
65
Sangria Punch 100
Fruit Punch with your Choice of Liquor 120
Champagne Punch
130
Each bowl serves approximately 50 guests. All prices are subject
to government sales tax, provincial sales tax, and gratuities.
21
M E E T I N G S
&
E V E N T S
SET-UP STYLES
Round tables are 5ft; Rectangular tables are 6ft or 8ft
Chevron classroom
Boardroom
T-shape
Full rounds (8 or 10 individuals per table)
Theatre
Classroom
U-shape
Hollow square
Half rounds (5 individuals per table)
22
M E E T I N G S
LEGEND
&
E V E N T S
CRANBROOK BALLROOM (MAIN FLOOR)
Lighting Control
110V Outlet
220V Outlet
Microphone
Cable Jack
NORTH
Telephone Jack
CENTRE
SOUTH
Handicap Restroom
Men’s Restroom
Women’s Restroom
Cranbrook Ballroom
Cranbrook North
Cranbrook Centre
Cranbrook South
Floor
Main Floor
Main Floor
Main Floor
Main Floor
Length
82’
27’
25’
27’
Width
55’
55’
55’
55’
Height
13’
13’
13’
13’
Square Footage
4510
1485
1375
1485
Reception capacity
500
132
114
125
Banquet capacity
250
70
80
100
Dinner/Dance capacity
200
60
60
70
Theatre capacity
500
100
120
120
Classroom capacity
170
50
50
70
Hollow Square capacity
N/A
40
56
60
23
M E E T I N G S
LEGEND
&
E V E N T S
SKYLIGHT BANQUET ROOM (MAIN FLOOR)
Lighting Control
110V Outlet
220V Outlet
Microphone
Cable Jack
Telephone Jack
DANCE
FLOOR
Skylight Banquet
Room
Floor
Main Floor
Length
69’
Width
28’
Height
14’
Square Footage
2232
Reception capacity
150
Banquet capacity
120
Dinner/Dance capacity
100
Theatre capacity
100
Classroom capacity
75
50
STORE
ROOM
24
M E E T I N G S
LEGEND
&
E V E N T S
BOARDROOMS (SECOND FLOOR)
Lighting Control
110V Outlet
Telephone Jack
Handicap Restroom
Men’s Restroom
ALDER
BOARDROOM
(1)
BIRCH
BOARDROOM
(2)
CEDAR
BOARDROOM
(3)
Women’s Restroom
Alder Boardroom (1)
Birch Boardroom (2)
Cedar Boardroom (3)
Floor
2nd Floor
2nd Floor
2nd Floor
Length
25’
20’
25’
Width
26’
26’
26’
Height
8’
8’
8’
Square Footage
650
520
650
Boardroom capacity
30
20
30
Theatre capacity
45
40
45
Classroom capacity
25
22
24
24
24
24
U-Shape capacity
25
20
25
25
H O T E L
I N F O R M A T I O N
FITNESS CENTRE
Our fitness centre is located on the third floor, and offers a clean, comfortable, modern
state-of-the-art Star Trac Equipment series. A great way to begin or end your day.
INDOOR POOL
Located next to our fitness centre, you will enjoy our indoor pool, and jetted whirlpool.
Whether you wish to swim laps or soothe your muscles, we’re open
from 6:00am – 11:00pm daily.
BUSINESS CENTRE
Our 24 hour business center is located in the lobby, allowing our guests the
privacy to conduct their business with the assistance of our computer station,
fax and photocopy machine.
VALET SERVICE
24 hour complimentary valet parking service is available for all our registered guests.
STARBUCKS COFFEE
Starbucks is conveniently located in our lobby.
Monday to Friday: 6:00am - 8:00pm
Saturday: 7:00am – 7:00pm
Sunday: 7:00am – 5:00pm
SHEFIELD EXPRESS
Shefield Express is conveniently located in our lobby. Offering late night snacks and
all those little items you may need during your stay. See store for operating hours.
26
H O T E L
COACH’S CORNER PUB
With 13 flat screen TVs to feast your eyes on, you’re going to want to come down to Coach’s
Corner to catch all of this year’s sporting events! We’re always hand crafting our famous
wood stone oven pizzas and are delicately choosing our ingredients to construct each and
every meal for our guests. Your satisfaction is important to us and that is why we feature 9
different draft beers to compliment your meal and your love of entertainment. No matter what
time of day or season, we are striving for excellence. You do your thing. Leave the rest to us!
Hours of Operation: Breakfast
Monday – Saturday: 6:30am – 10:30am (children welcome)
Sunday: 6:30am – 10:00am
Brunch: 11:00am – 2:00pm (19+)
Regular Hours of Operation (19+)
Monday – Friday: 11:00am – 12:00am
Saturday: 11:00am – 1:00am
Sunday: 2:00pm – 11:00pm
THINGS TO DO
• Enjoy local farmer and artisan goods at the Farmers Market held every Saturday.
• Many great locally owned and operated shops and restaurants are in the downtown
core – all within walking distance such as – Homework, Topaz Bead Gallery, Ohh’
Chocolate, The Copper Pig, Twisted Cork, Nancy O’s and The Keg!
• Only a walk away, “The North’s Best”, Two Rivers Art Gallery.
• Central to many of Prince George’s beautiful parks such as Cottonwood Island
park, Connaught Hill and Historic Fort George Park.
• Have the kids with you? Four Seasons Aquatic Centre is only a 5 minute walk away!
• Want a night out? Theatre NorthWest offers a wide variety of plays, tickets available
at Books & Company.
27
CAT ERING
C ON T RA C T
I N F ORM AT I O N
CONTRACT
The function contract is your guarantee of hotel services and prices. The hotel must receive a
signed copy of the contract and billing information before the booking is considered definite.
An initial deposit of the venue cost is due fourteen (14) days after booking the function. This
deposit will be credited towards your final bill.
Private functions and conferences must submit a second deposit of fifty percent (50%) of the
total estimated bill three (3) months prior to the function. This deposit will be credited towards
your final bill.
Weddings must submit a $500.00 deposit and signed contract will be required. Six months
before the wedding 50% of total is due. Three months before the wedding 75% of total is due.
Two weeks before the wedding 100% of total is due.
All functions must submit final guarantee and payment five (5) business days prior to the function.
Should no guarantee be received, the hotel will prepare and charge for the original number
quoted. You will be billed for the guaranteed number or attendance, whichever is greater.
The hotel reserves the right to assign comparable space for the size of the group with or
without notice.
CHANGES & CANCELLATIONS
Cancellation of a confirmed event more than six (6) months prior to its date will result in a
total refund of deposit.
Cancellation of a confirmed event less than six (6) months but more than one (1) month prior to its
date will result in a cancellation penalty equal to the deposit.
Cancellation of a confirmed event less than one (1) month prior to its date will result
in a cancellation penalty equal to 100% of the event cancellation.
MENU SELECTION
In order to provide you with the best service, we advise you to submit your menu selections
and final event details thirty (30) days prior to the event date.
The hotel will prepare and set for 5% above the guaranteed number, to a maximum of
twenty-five (25) guests. (Space Permitting)
All food and beverage services are subject to applicable taxes and gratuities.
The Ramada Prince George shall be the sole supplier of all food and beverages. Wedding,
Anniversary and Birthday Cakes are the only exception.
Prices are subject to change without notice; however, we will guarantee prices
three (3) months prior to the event.
28
G E N E R A L
SPECIAL REQUESTS
Special menu requests for vegetarian, vegan or health related meals must be
received no later than five (5) business days prior to the function.
Requests for special meals must be accompanied by the person’s name and
specific instructions. The Ramada Prince George will try to accommodate
persons with food allergies; however, cannot guarantee that meals will be one
hundred percent (100%) free from traces of allergens.
REGULATIONS
Provincial liquor laws do not permit the service of alcoholic beverages prior to
11:00 am and after 1:00 am.
Due to health regulations, the removal of any food and beverage products after
a function is prohibited.
Due to fire regulations, function attendance shall not exceed licensed maximum
capacities.
The Ramada Prince George is a smoke-free environment. Designated smoking
areas are provided outside of the property.
The customer is responsible for the conduct of their guests and for the costs of any
damages caused by attendees as assessed by the Ramada Prince George.
A minimum $300 damage/repair fee.
The use of tacks, nails or adhesive tape is not permitted. The throwing or use in
any way of paper or metallic confetti, flower petals, feathers, birdseed or rice is
not permitted. A minimum $300 clean-up fee will apply.
Events involving bands or recorded music are subject to RESOUND and/or SOCAN
(Society of Composers, Authors and Music Publishers of Canada) Regulations.
The Ramada Prince George is not responsible for any damaged, lost or stolen
articles.
MAILING INFORMATION
All materials shipped for events should be labeled to the attention of the
Catering Department. Please also include the company name, function name,
contact name and date of event.
29
R E N T A L S
MEETING ROOM RENTALS
Cranbrook Ballroom
Cranbrook South, Centre, North (per section)
Skylight Ballroom Executive Meeting Rooms (Alder, Birch, and Cedar) 800
300
350
150
EQUIPMENT RENTALS
Flipchart with Paper & Markers Whiteboard with Markers & Eraser Easels Data LCD Projector Data LCD Projector Extension Cable 6 ft Screen 8 ft Screen Ballroom Drop Down Screen Wired Microphone Wireless Microphone Lapel Microphone 6 Channel Microphone Mixer with Speakers 27” TV with VCR/DVD Player Speakerphone Dedicated High Speed Internet Access
Photocopying (per page) Fax (outgoing) Fax (in coming) Ramada Prince George, 444 George St. Prince George, BC V2L 1R6 ramadaprincegeorge.com
15
15
10
175
20
20
30
40
10
50
65
75
65
40
50
0.10
3
0.25
30
N O T E S
31
C O N T A C T
BOOK WITH US TODAY
T: 250.563.0055
F: 250.563.6042
T/F: 1.800.830.8833
[email protected]
www.ramadaprincegeorge.com
32

Catering Guide - Ramada Hotel Downtown Prince George

Transcription

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