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Reception a la Carte - Great Events Group

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									RECEPTION MENU
                                   RECEPTION MENU
Cold Selection
minimum servings as stated

Chilled Jumbo Shrimp | 100 pieces
with horseradish lime cocktail sauce

Add Hexagon Ice Bowl for Chilled Shrimp
15” wide x 11” tall

Jalapeno and Cheddar Corn Bread | dozen
jalapeno and cheddar corn bread topped with country style chicken & summer savoury aioli

Curried Chicken Crisps | dozen
curried chicken salad with currants and walnuts served on a pappadum crisp

Skirt Steak Polenta Points | dozen
braised skirt steak on polenta points with a chipotle brunoise

Cuban Braised Beef | dozen
cuban braised beef on corn cakes with a lime chili crème fraiche

Smoked Salmon | dozen
in-house cajun smoked salmon served on a buckwheat blini and topped with a chive aioli

Spoon Trio | dozen
boursin cheese topped with mushroom confit, spicy beef with daikon slaw
and beet cured salmon gravlax with lemon herb aioli

Ahi Tuna and Lobster Crisps | dozen
crisp rice cakes topped with lobster and ahi tuna, green onions,
wasabi, pickled ginger and soya reduction

Ahi Tuna Push Up | dozen
diced ahi tuna with avocado mousse and soya gelee, served in a push up glass

California Rolls | dozen
cucumber and avocado, crabmeat with wasabi, pickled ginger and light soya

Far East Sushi | dozen
variety of sushi, nori maki and california rolls with wasabi, pickled ginger and light soya

Snow Peas and Shiitake | dozen
marinated snow peas and shiitake mushroom on a skewer, served with a wasabi aioli

                 For pricing please contact us at info@greateventsgroup.com or 403.256.7150
                                  RECEPTION MENU
Cold Selection, continued
minimum servings as stated

Panzanella Skewers | dozen
fresh mozzarella, cherry tomato, fresh basil and herbed bread cubes,
with balsamico reduction

Japanese Eggplant Crisp | dozen
japanese eggplant topped with sundried tomato, fresh mozzarella and basil chiffonade

Stuffed Cherry Tomatoes| dozen
marinated cherry tomatoes stuffed with a horseradish bacon cream cheese,
topped with a bacon sliver

Prosciutto with Figs and Mascarpone Cheese | dozen
served on a designer spoon

Crostinis | dozen
dill marinated pork tenderloin with creamy ricotta and braised kale,
loin of beef with ponzu reduction with blue cheese and tomato jam
in house smoked cajun salmon served with lemon aioli,
sesame crusted chicken with arugula and cannelli beans
and bucheron goat cheese with yellow pear tomato

Verrines | dozen
thai marinated chicken with grilled pear, moroccan duck breast with blueberry aioli,
pearled mozzarella with red onion salad

Magret Duck Flapjacks | dozen
hoisin barbecued duck on mini flapjacks with sour cherry compote

Foie Gras French Toast | dozen
fresh foie gras mousse topped with poached pears on a french toast round

Baja Rolls | dozen
      mexican: grilled chicken, tomato, lettuce, red onions, green peppers,
      jalapenos, cheddar and mole sauce
      thai beef: sautéed beef, braised cabbage, carrots, mushrooms, red onion,
      green pepper, sweet chilli sauce
      italian salami: ham, pepperoni, sautéed vegetables, mozzarella, lettuce,
      tomato and dijon dressing
      vegetarian: hummus spread, grilled vegetables, roasted portobello mushroom
      and chipotle aioli

                For pricing please contact us at info@greateventsgroup.com or 403.256.7150
                                  RECEPTION MENU
Cold Selection, continued
minimum servings as stated

Small Scandinavian Baguettes | dozen
sliced baguette topped with smoked salmon, black forest ham, roast sirloin of beef,
italian chicken, double cream brie and goodnature vegetarian

Ciabatta Cocktail Buns | dozen
beef tenderloin with a dijon and horseradish aioli,
turkey breast with a fresh cranberry chutney,
vegetarian with brie cheese and grilled portobello mushrooms

Vegan Vietnamese Salad Rolls | dozen
bean sprouts, rice noodles, carrot julienne, green leaf lettuce and fresh mint
in a rice paper wrap, served with hoi sin dipping sauce

Vietnamese Salad Rolls | dozen
filled with barbecue duck and shrimp, bean sprouts, rice noodles, carrot julienne,
green leaf lettuce, fresh mint in a rice paper wrap, served with hoi sin dipping sauce

Cold Selection - Chef Required
      This section requires an attending chef.
      Minimum 50 guests and appropriate floor space for prep station required.
      Equipment and buffet station décor included.

Thai Beef Cone | dozen
thai marinated beef tenderloin served in a black sesame cone and
topped with spiced sour cream

Duck Confit in a Black Sesame Cone | dozen
with blueberry aioli and duck powder

Ahi Tuna Tartar in Wonton Cones | dozen
with lemon zest and fresh dill

Open Face Fish Tacos | dozen
seared ahi tuna served on top of a wonton strip and topped with a wasabi aioli

Mini Tacos | dozen
with spiced chicken and vegetarian filling, topped with homemade salsa and sour cream

Sake Cured Scallops | dozen
sake cured scallops with a soy gelee on herbed latkes and lemon pepper aioli

                For pricing please contact us at info@greateventsgroup.com or 403.256.7150
                                RECEPTION MENU
Hors D’Oeuvres Platters
minimum servings as stated

Trio of In-House Smoked Atlantic Salmon (per side) | serves 15
cajun, lemon pepper and beetroot smoked sides of salmon, served with bavarian rye,
capers and dill cream cheese

Grilled Mediterranean Antipasto | serves 15
with feta, lemon marinated stuffed olives, roasted eggplant with garlic, fresh asparagus with
green onions and balsamic vinaigrette, marinated artichoke with garlic and herbs, roasted red
peppers in olive oil and grilled zucchini with balsamic thyme, served with a basket of baguettes

Coast to Coast Charcuterie | serves 15
with dry salami, prosciutto, chorizo, smoked duck breast and beef tenderloin and a selection
of cheeses, assorted olives, mustard, pickles, baguette and butter

Antipasto Platter | serves 15
thinly sliced prosciutto, lemon and oregano chicken kebobs, genoa salami, fresh bocconcini,
green olives, roasted red peppers, pickled vegetables and italian bread basket

Seafood Tapas | serves 15
stuffed olives, roasted eggplant, roasted red peppers in olive oil, grilled zucchini with balsamic,
garlic marinated mussels and clams, tarragon poached shrimp and served with a basket of
baguette slices

Hors D’Oeuvres Platters & Snacks
minimum servings as stated

Market Fresh Vegetable Display | serves 15
seasonal market vegetables with a fine herb sauce for dipping

Fresh Vegetable Crudite in Designer Vases | serves 15

Canadian Cheese Board | 1 kg serves 15
spruce meadows white cheddar, swiss, marble, brie, blue, monterey jack, gouda
and dried fruit, grapes, gourmet crackers and raincoast crisps

International Cheese Board | 1 kg serves 15
spruce meadows white cheddar, brie, blue, gouda, boursin, st.paulin, cranberry chevre,
oka and dried fruit, gourmet crackers and raincoast crisps

Fresh Selected Fruit Tray in Season | serves 15

Seasonal Fruit Skewers | serves 15
                                RECEPTION MENU
Hors D’Oeuvres Platters & Snacks (Continued)
minimum servings as stated

Bruschetta | serves 15
chopped fresh roma tomatoes with garlic, basil, olive oil and lemon juice
served on toasted slices of baguette

Dips and Dippers | serves 15
moroccan black bean dip, sesame ginger and curried yam dip
with baked pita chips & rain coast crisps

Mediterranean Dips | serves 15
red pepper tzatziki, pine nut hummus, roasted eggplant dip with pita chips

Homemade Potato Chips | serves 15
with spicy valentine ketchup and onion dip

Pretzels | 500 gram serves 15

Cranberry Trail Mix | 800 gram serves 15

Fancy Nuts | 800 gram serves 15

Hot Selection
minimum servings as stated

Poultry Selection

Turkey Meatballs | dozen
sweet and sour savoury sauce basted turkey meat balls

Chicken Gyoza | dozen
asian dumplings filled with chicken and vegetables and served with a japanese dipping sauce

BBQ Chicken Bacon Bites | dozen
double smoked bacon wrapped barbecue chicken served with calypso sauce

Chicken Satay | dozen
served with a spiced mole sauce

Glazed Chicken Skewers | dozen
sweet and sticky, garlic and brown sugar glazed chicken satays

Mini Chicken Pot Pie | dozen
a creamy mixture of chicken and vegetables served in a light pastry crust

Chicken Wellington | dozen
chicken and mushroom confit served in a puff pastry crust
                                  RECEPTION MENU
Hot Selection (Continued)

Chicken Pakora | dozen
indian style chicken and vegetable fritters

Turkey Tenders Wrapped in Applewood Smoked Bacon | dozen
seasoned lean turkey tender morsels wrapped in sweet applewood smoked bacon
on a bamboo skewer

Pheasant Spring Roll | dozen
julienne of pheasant and fine vegetables in a spring roll wrapper,
served with an asian style sauce

Duck Spiedini | dozen
seared seasoned duck breast served with saskatoon berry compote

Beef Selection

Spicy Barbecue Meatballs | dozen
basted with our original hickory sauce

Wagyu Beef Gyoza | dozen
beef marinated in chili and red cabbage dumpling

Beef Samosa | dozen
and spicy pear chutney for dipping

Mini Shepherds Pie | dozen
savoury ground beef and vegetables in a light pastry shell,
topped with creamy mashed potatoes

Mediterranean Beef Satays| dozen
marinated in lime, cilantro, and fresh chilis

Marinated Flank Steak Satay | dozen
with a green peppercorn sauce

Five Spice Asian beef Roulade | dozen
thinly sliced beef wrapped around five spiced daikon with sesame dipping sauce

BBQ Short Rib Croquettes | dozen
fresh braised short ribs mixed with risotto and vegetables, served with a berry sauce


                  For pricing please contact us at info@greateventsgroup.com or 403.256.7150
                                   RECEPTION MENU
Hot Selection (Continued)

Pork Selection

Pork Gyoza | dozen
dumplings filled with pork and vegetables and japanese dipping sauce

Creamy Sausage Stuffed Mushrooms | dozen
a blend of italian sausage, onions, garlic and balsamico in a marinated mushroom cap

Jamaican Pork Tenderloin Satay | dozen
with a rum jungle sauce

Pork Chimichanga | dozen
shredded pork, black beans and rice in a flour tortilla

Pork Tenderloin Medallion | dozen
served with a balsamic peanut sauce

Lamb Selection

Lamb Kofte Brochettes | dozen
fresh ground lamb with middle eastern spices served on a cinnamon flavoured stick and tzaziki

Lamb Skewer | dozen
with a black olive tapenade oil

Mini Lamb Kambing Sate | dozen
asian marinated lamb satays

Lamb Ragout in a Mini Brioche | dozen
topped with a spicy peanut sauce

Seafood

Crispy Shrimp Sate | dozen
served with a thai chili sauce

Jalapeno Tempura Shrimp | dozen
with a jalapeno coconut aioli dipping sauce

Panang Shrimp | dozen
marinated shrimp rolled in a crispy spring roll served with a sweet chili sauce

Crab Tartlet | dozen
fresh lump crab in a green onion royale

Fish Pakora | dozen
indian style fish and vegetable fritters with a raita yogurt dip
                                    RECEPTION MENU
Hot Selection (Continued)

Chesapeake Crab Cake | dozen
lump crab cake topped with red pepper and cornichon remoulade

Salmon Wellington | dozen
fresh salmon with a creamy dill sauce in a crispy puff pastry

Pancetta Wrapped Sea Scallops | dozen
fresh sea scallops wrapped with pancetta and served with a fig and fire balsamic reduction

Vegetarian

Mac & Cheese Fritter | dozen
with spicy ketchup

Vegetarian Samosa | dozen
with mango balsamic chutney

Vegetarian Empanada | dozen
with chimichurri sauce

Greek Phyllo Triangle | dozen
filled with spinach, feta and ricotta cheeses

Asparagus, Roasted Tomato and Cheese Tart | dozen
herbed asparagus, fire roasted tomatoes and gruyere cheese in a flaky cup

Vegetable Gyoza | dozen
dumplings with mixed asian vegetables and japanese dipping sauce

Fried Cheese Ravioli | dozen
cheese ravioli fried to golden brown and served with a diablo sauce

Wild Mushroom Tart | dozen
medley of wild mushrooms, herbs and spices in a pastry cup

Mushroom Pizzetta | dozen
mushroom and truffled pizzetta topped with fontina cheese

Vegetarian Pakora | dozen
indian style vegetable fritters with a yogurt dip

Vegetable Purse | dozen
grilled vegetables and fresh herbs in a puff pastry purse



                  For pricing please contact us at info@greateventsgroup.com or 403.256.7150
                                  RECEPTION MENU
Hot Selection - Chef Required
      This page requires an attending chef.
      Minimum 50 guests and appropriate floor space for prep station required.
      Equipment and buffet station décor included.

Mini Pulled Pork Slider | dozen
fresh pulled pork in a tangy barbecue sauce on a soft slider bun

Churasco Chicken Bundles| dozen
brazilian spiced chicken served in a mini corn tortilla cup, topped with pico de gallo

Shaved Beef Yorkies | dozen
thinly sliced beef tenderloin served in a mini yorkshire and served with demi glaze

Lamb Tajine | dozen
diced lamb, vegetables in a flavourful sauce served in a mini herbed yorkie

Chesapeake Crab Cake | dozen
lump crab topped with red pepper and cornichon remoulade

Crab and Brie Parcels | dozen
serrano ham wrapped around lump crab and double cream brie

Sea Scallops | dozen
basil crusted sea scallops with citrus compote for dipping

Italian Duck Risotto | dozen
italian spiced duck breast on a bed of herbed barley risotto, savoury jus and spiced arugula

Coquilles St. Jacques | dozen
mini coquilles st. jacques served in a scallop shell




                  For pricing please contact us at info@greateventsgroup.com or 403.256.7150
                                 RECEPTION MENU
Action Stations
      Minimum 50 guests and appropriate floor space for action station set up required.
      Equipment and buffet station décor included.

Certified Angus Beef® Tenderloin | 2 pieces per person
carved whole roasted certified angus beef® tenderloin with red onion confit, creamy
horseradish and dijon mustard served on a crusty roll

Certified Angus Beef® Tenderloin Yorkie | 2 pieces per person
carved whole roasted certified angus beef® tenderloin with creamy mashed potatoes, demi
glaze in a mini yorkie and horseradish aioli

Moroccan Seasoned Lamb Lollipops | 2 pieces per person
moroccan spices and served with a fresh mint aioli

Japanese Rice Bowl Station
steamed jasmine rice topped with stir fried cantonese vegetables, sesame tuna or crispy beef
with scallions

Asian Lettuce Wraps | 2 pieces per person
fresh vegetables and your choice of chicken or shrimp, sautéed in front of your guests, served
on crisp lettuce leaves and coconut rice, served with soy, peanut and hoisin sauces

Arepas Station
authentic south American arepas topped with or stuffed with your choice of cheese, ham,
pulled pork, chicken, chorizo, black beans, avocado salsa and hot sauces

Ravioli Pasta Bar
lobster ravioli with a shrimp rose sauce, ricotta and spinach ravioli with alfredo romana cheese
sauce, served with grilled focaccia bread and fresh cracked pepper

Mini Burger Slider | 2 pieces per person
mini handmade certified angus beef® and vegetarian burgers served on a mini burger bun
with lettuce, tomato, jack cheese, assorted relishes and special dressing

Coast to Coast Shrimp Skillet
jumbo shrimps sautéed with roasted garlic, shallots, tomato and lemon juice and chardonnay
served on a bed of basmati rice and served with a sauce from coast to coast

Oriental Stir Fry Station
a vast symphony of flavours and ingredients with a choice of chicken, jumbo shrimp or
vegetarian, prepared with shanghai noodles and oriental vegetable mix, bok choy, carrots,
peppers, onions, water chestnuts in a fire cracker sauce and green onion garnish,
served in a mini “take out” container with chopsticks
                                     RECEPTION MENU
Action Stations (Continued)

Mediterranean Flat Bread Station
hand made savory warm flatbread served from the grill, choice of:
sauteed chicken, corn, tomatoes, caramelized onions, gruyere, gorgonzola and sage;
prosciutto, bell peppers, pesto, walnuts and fresh basil leaves;
sautéed spinach, wild mushroom medley, zucchini, raisins, goat cheese & moroccan spices

Turkey Mashtini Bar
lean turkey breast roulade, stuffed with fruit stuffing and applewood smoked bacon wrapped,
carved and presented in martini glasses with sage jus and cranberry chutney

Short Plate Station
pick 3 of the following:
petit chicken roulade with apple and andouille stuffing and cider glaze
cheese ravioli with wilted greens and roasted garlic
cuban braised beef on corn cakes with chili lime crème fraiche
flank steak stackers with tomato jam on focaccia with caramelized onions
petit turkey meatloaf with yukon gold mashed potatoes and drizzled with spicy ketchup
roasted chicken and portobello ragout on a polenta cake
crab cake with roasted potato wedge and a dollop of remoulade
tuna slider with asian slaw
thai salmon medallions with sweet asian noodles and an apple chip
mac and cheese with plum tomato florentine

Sushi Station
assorted maki rolls, nigiri sushi and california rolls with wasabi, fresh ginger,
soy sauce and chopsticks all prepared in front of guests

Raw Seafood Bar
jumbo shrimps, ahi tuna tartar, scallop ceviche, marinated mussels, clams and beet cured
atlantic salmon, served with lemon, cocktail seafood sauce and sliced baguette

Shucked Fresh Bay Oysters in the Half Shell | dozen
with lemon, tabasco and worcestershire sauce




                   For pricing please contact us at info@greateventsgroup.com or 403.256.7150
                                   RECEPTION MENU
Action Stations - Desserts
      Minimum 50 guests and appropriate floor space for action station set up required.
      Equipment and buffet station décor included.

Chocolate Banana Crepes
chocolate hazelnut filled crepes topped with flambéed bananas and whipped cream

All Fired Up
mini caramel rum s’mores and crème brulee

Grilled Pound Cake Station
lemon marble and chocolate pound cake grilled in front of your guests and served with
flavoured whipped creams and fresh fruit

Gelato Station
choose from a selection of different flavored gelato, our chef will serve the gelato
in an ice cream cone or bowl

Trifle Station
cubed pound cake, vanilla custard, mixed berries, peach and strawberry compotes and
whipping cream

Desserts – Sweets Table
      minimum order of 15 guests required, or as otherwise stated

Dessert Bar | 3 pieces per person (minimum 30 guests)
mini dessert shooters filled with salted caramel pecan cheesecake, salted caramel pecan
cheesecake, brownie chocolate mousse and passion fruit parfait, a selection of petite french
pastries and assorted hand rolled chocolate truffles

Assorted Gourmet Cookies | dozen

Assorted Dessert Squares | dozen

Macaroons | dozen

Assorted Hand Rolled Truffles | dozen

Lollipop Parade | dozen
cheesecake and brownie lollipops, dipped with dark and white chocolate

Whoopie Pies | dozen
spiced cake with cream cheese filling, chocolate and madagascar vanilla bean

                 For pricing please contact us at info@greateventsgroup.com or 403.256.7150
                                   RECEPTION MENU
Desserts – Sweets Table (Continued)
      minimum order of 15 guests required, or as otherwise stated

Mini Pies | dozen
apple streusel, lemon thyme meringue, chocolate coconut cream pie

S’mores Brownies | dozen
marshmallows, graham crackers and chocolate bars,
marry with fudge brownie perfectly

Decadent French Pastries | dozen

Mini Chocolate Tulip Cups | dozen
filled with salted caramel, chocolate and mocha mousse

Mini Dessert Shooters | dozen
salted caramel pecan cheesecake, brownie chocolate mousse
and passion fruit parfait

Mini Gourmet Cupcakes | dozen
orange creamsicle, s’mores and madagascar french vanilla

Gourmet Cupcakes | large | dozen
orange creamsicle, s’mores and madagascar french vanilla

Mini Crème Brulée | dozen
french vanilla and dark chocolate

Chocolate Fondue |minimum 30 guests
choice of dark, milk or white chocolate an array of fresh seasonal fruit,
pineapple, strawberries, bananas, melons and biscottis

Chocolate Fountain Station
choice of dark, milk or white chocolate; lavish display of pineapples, strawberries,
seasonal fruit and biscottis for dipping

Chocolate Fountain Rental (Available upon request)




                 For pricing please contact us at info@greateventsgroup.com or 403.256.7150

								
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