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					For over 3 years Bice has maintained a reputation of creative cuisines, flawless execution
and unparalleled customer service. Whether you are planning a wedding, business engagement,
social affair, gala or fundraiser, our experienced staff of consultants will guide your through each
step of designing a memorable occasion.

Bice's corporate catering division has developed menus and services to ensure total satisfaction
for clients and company staff members.
                                     We believe a successful event goes beyond serving culinary
                                     delights. It requires ingenuity, creativity, and services that
                                     address the needs of your unique event. Customized menu,
                                     venue selection, theme and decor conceptualization, rentals,
                                     staffing, and entertainment are just a few of the details and
                                     services that we can assist you with.

                                     From traditional favorites to inspired new creations, innovative
                                     menu planning, and the highest standards in service, we pride
                                     ourselves on making every event a success.

                                     BICE will cater parties and events at your office or home.
                                     Whatever the location, from boardroom receptions to barbecues
                                     and tent parties, BICE will ensure that you and your guests
                                     enjoy a unique and memorable affair.




Cold
Assorted Sushi/Maki/Mini hand rolls
Cherry tomatoes with Buffala cheese and basil
Cherry tomatoes with marinated Portobello mushrooms
Crab claws with spicy tropical fruit sauce
Giant shrimp in a Martini glass with pineapple sambal salsa
Black mission figue with mascarpone, bresaola, Port on foccacia
Thin foccacia crostini with vegetable garnish
Marinated Salmon lemon masacarpone on cucumber wedge
Bloody Mary oyster shots
Smoked salmon canapes (Russian bread)
Seared Salmon with honey ginger glazed
Mini goat cheese on a raisin and pecan bread
Scallop Ceviche
Salmon/Tuna Sashimi on Endives
Tuna-Salmon tartar with truffle oil on red endive
Cubed watermelon with aged balsamic
Grilled vegetable basket with blue cheese sauce
Tuna cubes with nori, black and white sesame
Soba, bell peppers on Asian spoon
Prosciutto Grissini
* Canapes are sold by the dozen
* Suggestive canapes consumption is 8-10 pieces / person



Hot
Arrancini
Beff tartar with smoky tomato
Chicken skwers with peanut butter dip
Crab cakes with avocado salsa
Filo mushroom - bourse de champignon
Fried baby squid grainy mustard spicy vinaigrette
Grilled lamb chops with tomato confit sauce
Grilled Portobello mushrooms with balsamic glaze
Grilled shrimp with red majo juice
Lemon chicken with capers
Mini Quiches
Mini foccacia (pesto, vegetable, tomato)
Oxtail truffled tarte on brioche
Quails with maple glaze
Assorted quesadillas
Peanut butter dumplings
Rice paper rolls with duck confit and teriyaki sauce
Shrimp tempura with aioli
Sword fish with mango chutney
Vegetarian spring rolls, apricot sauce
Beef tataki
Duxelle of Portobello on asian spoon
Seared scallops in mini bowls with green pea and mint sauce
Cresson Salad with Atlantic Smoked Salmon, Sliced Avocados, Grapefruit and Marinated Black Olives
Caesar Salad with Roasted Tomatoes Bresaola with Homemade Croutons
Tower of Grilled Vegetables Balsamic Vinegar with Shaves of Parmesean di Reggiano
Baby Spinach Salad with Feta Cheese
Roquet salad with marinated beets, walnuts and chives tossed in a Proseco vinaigrette
Mesculan Salad Roasted Cherry Tomatoes served with Fine Herbed Ricotta and Grilled Eggplant




Wild Mushroom Bisque and Truffle Oil
Creamy Asparagus Bisque with Fresh Thyme
Traditional Minestrone with Pesto and Parmesean di Reggiano
Sweet Pea Carolyne

* Soup Course can be replaced with Sushi for Hors D'Oeuvres




Pan seared filet mignon, crispy potato cake and spinach, with a truffled Rossini sauce
Porcini Crusted Rack of Lamb with Roasted Vegetables and Tomato Confit
Pistachio Crusted Breast of Chicken served Fine Herbed Sauce
Grilled Chicken Supreme Pepperonata and Grilled Onions with a fresh Thyme Sauce
Veal Scallopini with Wild Mushrooms Roasted Potato Puree and Spinach
Lamb Osso Bucco Pearled Onions Fennel in a Red Wine Sauce reduction
Filet of Veal with Chipolini Sauce
Grilled Salmon served with Green Vegetable Chutney and Basil Oil
Stripped Sea Bass with Orange and Beet Salad
Braised Cod with Sugared Fennel and Fresh Tomatoes
Roasted Duck with Lentils and Nicoise Salsa and Peppers
Tiramisu a la Bice
Boudino Mascapone
Triple Chocolate Cake
White Chocolate Mousse with Apricot Filling with a Dark ChocolateCover
Chocolate Nutella Cake
Caramelized Bananas in Milk Chocolate Cake
Exotic Fruit Salad
Quadruple chocolate brownies
Rum laced raspberry trifle
Ricotta Beignet withvanilla infused honey
Psychedelic cupcakes
Strawberry Pavlova
Brown sugar pound cake
Lemon sponge with curd center
Summer betty clafouti
Vanilla Panna Cotta with passion fruit syrup
Bluberry Cobbler
Maple pecan Tart
Cocnut Macaroons
Lemon Poppy seed Loaf
Almond fruit cake
Mascarpone Raspberry fool
Crepe Suzette station (cheef is required for this selection)




Please note * The above are samples of suggestive menu items & may be customized to accommodate
any special requests.
* A complete menu package will be created by our catering manager once your selections have been
made or he can create a unique menu based on your specific requests.
Our in-house sommelier is on hand to offer the best pairing of beverages
to complement your menu selection.




Hosting your own private event and doing the cooking yourself…
allow BICE's sommelier to offer you wine consultation to pair the perfect bottles & vintages
to best suit your menu and evening!




Unifying consistency and a sense of harmony within details
are the guiding principles of the BICE event artistry team.
We aim to enthrall not just gastronomic pleasures,
but to stimulate visual and tactile senses as well.



Respecting natural & architectural surroundings
Pure clean forms in styling the location
Uncluttered approach to food & beverage presentation
Embracing every one of our senses
Ambiance: creating a mood
Sophistication, elegance, & style


Above all else: ensure every detail of every event is
a reflection of your personal style.
Cocktails - Minimum 20 guests starting at 25$ / person.
Lunch & Dinner - Minimum 10 guests starting at 52$ / person.

* Due to the variation of lunch menus, based on brunches, corporate or social lunches,
we tailor all lunch menus to best suit the needs of the event.

(The above costs do not include service, alcohol & tax or rentals- should they be required.)




Staff are charged at the following rates - approx 20-30$ / hr.
(which includes; Waiter, Bartender, Chef/Sous Chef, Supervisor.)
Minimum call out charge for staff is 5 hours.




The standard staff ratio for events is:
1 staff member per 8-15 guests for a seated dinner
1 staff member per 10-25 guests for a cocktail function
1 staff supervisor per 200 guests (minimum 1 supervisor per event)
1 bar person per 25 guests
Confirmations for smaller events is 3 days / 2 week confirmations for larger affairs & weddings.
Cancellation 1-2 weeks notice (with the exception of an immediate family loss).



     For all catering inquiries please contact our Corporate Catering Manager, John Doig
                             514.937.6009 / john@bicemontreal.com




     For all catering inquiries please contact our Corporate Catering Manager, John Doig
                             514.937.6009 / john@bicemontreal.com

				
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posted:11/7/2012
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