Document Sample
                 Private Dining at Auberge du Pommier

                                     THE OSCAR & SOPHIE ROOM
    The Oscar & Sophie Room are fully private rooms. Both can accommodate standing receptions,
                           presentations and seated lunch or dinners.

                                             OSCAR ROOM                        SOPHIE ROOM
              Seated                            48 guests                         48 guests
      Seated with Presentation                  40 guests                         40 guests
    Standing Cocktail Reception                 60 guests                         60 guests
        Restaurant Buy-Out                145 guests seated in the Main Dining Room & Long Room

There is no charge to use the space provided the minimum expenditure is met. If the minimum spend
               requirement is not met the difference will be charged as a room rental.

                            Minimum Food and Beverage Spend Requirement
                                                     OSCAR ROOM              SOPHIE ROOM
                Lunch Monday – Friday                     $500                     $500
               Dinner Monday-Thursday                     $2000                   $1800
               Dinner Friday & Saturday                   $1500                   $1500
          Saturday & Sunday Lunch Buy-Out                            $4000
                Sunday Dinner Buy-Out                                $6000

                   To hold a ceremony onsite there is a $400 (minimum) charge.

   All room minimums are exclusive of gratuity and tax. Please note that minimums are subject to
                 change during holiday periods, please consult your coordinator.


Both rooms are available Monday through Friday for breakfast from 7:00 - 10:30 am, luncheons from
11:30 - 3:00 pm. Evening functions are available from 5:00 pm, Monday through Saturday.

  Auberge is available for full restaurant buy-out events on Saturdays for lunch and on Sundays for
                                            lunch and dinner.


All menus for private functions are pre-set. A package of prepared menu options is available for your
consideration. These menus are based on current restaurant selections and can be mixed and matched
       to suit your taste. Breakfast, lunch, dinner and cocktail reception menus are available.

                         Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
                           Auberge du Pommier

             CHEF SELECTION ~ Chef Bangerter’s Selection
Seasonally inspired selection of three (3) hors d’oeuvres per person and selected by the Chef
                                      $10.00 per person

Quiche Florentine (with spinach, nutmeg & fromage) $3.00
Root vegetable & leek spring rolls with chili plum jelly $3.00
Leek & potato soup with chive crème fraîche $3.00
Mushroom purée with Reggiano cheese $3.00
Parmesan biscuit with fresh goat’s cheese & olive tapenade $3.00

East coast oysters with shallot pickle & Champagne vinegar $3.50
Escargot dumplings with roasted garlic purée $3.00
Pesto rubbed salmon in crispy phyllo pastry served with herb mayonnaise $3.00
Tempura langoustines with sauce ravigote $3.75

Prosciutto wrapped parmesan sticks $3.00
Chicken & vegetable spring rolls with chili plum jelly $3.00
Quiche Lorraine (with bacon, nutmeg & fromage) $3.00
Lamb Kofta with saffron aioli $3.75
Auberge Black Angus burgers with truffle mayonnaise $5.00
Cured foie gras on house baked brioche $5.00

                       The Auberge Cheese Course
  A flight of four cheeses served with house baked bread and raw Canadian honey
       This can be served between the main course and dessert or after dessert
                                  $16.00 per person

                   Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
                                    DINNER MENU SELECTIONS

                 Dinner Menu A                                                Dinner Menu B
                      $6 5.00                                                      $ 75 .00

          Winter Squash Velouté                                               Poached Tuna Salad
 with braised chestnuts and spiced brioche croûtons                 salade Lyonnaise with boiled quail egg
                                                                           and Champagne dressing
               Baked Sea Bass                                                         or
         on grilled fennel with black olives,                                 Truffle Soup
         thyme, roasted potatoes, lemon jus                                     chive chantilly
            and olive oil from Provence
                         or                                                  Baked Salmon
            Free Range Chicken                                             with julienne vegetables
         pearl onions, Heirloom beans and                                   and horseradish broth
         wild mushrooms with truffle cream                                             or
                                                                             Loin of Lamb
              Café Pot de Crème                                     with rutabaga fondant, parsnip purée
coffee custard with milk chocolate caramel and almond                          and swiss chard
                                                                             Apple Galette
                Coffee or Tea                                     with poached currants and maple ice cream

                                                                             Coffee or Tea

                                Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
             Dinner Menu C                                                   Dinner Menu D
                 $83.00                                                          $92.00

         Baked Goat Cheese                                                Celeriac Velouté
    crispy pasrty, sunchoke purée and                              with braised Kobe beef cheek and chervil
            aged balsamic vinegar                                                    or
                      or                                                     Tuna Tartare
         Cured Ocean Trout                                          cucumber, black garlic and ginger
      with citrus, radish and coriander                                              or
                                                                         Foie Gras Terrine
            Roast Pheasant                                                   pressed foie gras
      in a honey mushroom broth with                                  with fruit preserve and brioche
    braised lettuce, truffle oil and lentils
                       or                                               Steamed Sea Bream
        Seared Sea Scallops                                           braised leeks, crustacean cream
      on braised Kobe beef cheek with                                          and saffron aioli
       parsnip purée, cipollini onion                                                 or
           and red wine reduction                                            Loin of Lamb
                       or                                        with golden potato, roasted organic roots
           Beef Tenderloin                                                    and rosemary jus
sweet potato fourchette with mustard greens,                                          or
   pecan bacon ragoût and port wine jus                                    Beef Tenderloin
                                                                 fricassée of French shallot, crosnes and
           Auberge Crêpe                                                artichokes with pepper cress
 warm seasonal fruits with Calvados pastry                                    grain mustard jus
       cream and nutmeg ice cream                                                   
                                                                         Coconut Bavaroise
            Coffee or Tea                                         with roasted pineapple and citrus salad

                                                                            Coffee or Tea

                           Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
                              Auberge du Pommier
                            Private Dining Wine List

Champagne & Sparkling Wines

 N.V.   Antonini Ceresa, Prosecco la Robinia, Italy                                    40.00
 N.V.   Henry of Pelham 'Cuveé Catharine' Rosé Brut, Niagara, Canada                   56.00
2004    Schramsberg Blanc de Noirs, California, U.S.A.                                 90.00
 N.V.   Perrier-Jouët Grand Brut, Champagne, France                                   110.00
 N.V.   Larmandier-Bernier Premier Cru Blanc de Blancs Extra Brut, Champagne          165.00
1999    Moët & Chandon 'Dom Pérignon', Champagne, France                              420.00

White Wine
2008    Cave Spring Oliver Bonacini 'Canoe' Riesling, Niagara, Canada                  40.00
2007    Cave Spring Oliver Bonacini 'Jump' Chardonnay, Niagara, Canada                 40.00
2007    Domaine Lignères 'La Baronne Blanc', Corbières, France                         44.00
2006    Paul Zinck Gewurztraminer, Alsace, France                                      52.00
2007    Tiefenbrunner Pinot Grigio, Alto Adige, Italy                                  50.00
2008    Summerhouse Sauvignon Blanc, Marlborough, New Zealand                          56.00
2006    Benziger 'Los Carneros' Chardonnay, Sonoma County, California, U.S.A.          68.00
2007    Domaine du Carrou, Sancerre, Loire Valley, France                              70.00
2006    J.M. Sohler Pinot Gris Grand Cru Winzenberg, Alsace, France                    76.00
2007    Domaine Roger Luquet, Pouilly Fuissé, Burgundy, France                         80.00
1996    Newton Vineyard Unfiltered, California, U.S.A.                                245.00

Red Wine
2006    Cave Spring Oliver Bonacini 'Biff’s Juicy Red', Niagara, Canada                40.00
2007    Mt. Monster Shiraz, Limestone Coast, Australia                                 50.00
2006    Domaine de la Guicharde, Côtes du Rhône Villages, Rhône Valley, France         52.00
2006    J. Lohr Cabernet Sauvignon, Paso Robles, California, U.S.A                     58.00
2006    J. Lohr Merlot, Paso Robles, California, U.S.A                                 58.00
2004    Rodney Strong Merlot, Sonoma County, California, U.S.A.                        60.00
2006    Penley Estate 'Hyland' Shiraz, Coonawarra, Australia                           68.00
2006    Il Poggione, Rosso di Montalcino, Tuscany, Italy                               70.00
2006    Langmeil 'Valley Floor' Shiraz, Barossa Valley, Australia                      76.00
2004    Magnotta 'Enotrium Grand Riserva', Niagara, Canada                             85.00
2006    J. Lohr Estates 'Hilltop Vineyard', Paso Robles, California, U.S.A.           110.00
2005    Limerick Lane Syrah, Russian River Valley, California, U.S.A.                 140.00
1999    Château Pape Clément, Pessac-Léognan, Bordeaux, France                        450.00

          Sommelier                     Anthony Demas                     Sept 2009

                 Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
                            LUNCH MENU SELECTIONS

           Lunch Menu A                                              Lunch Menu B
                $5 3.0 0                                                  $ 55 .00

                                                                  The Auberge Salad
   Auberge Mushroom Soup
                                                             romaine lettuce leaves with French
       with chives and truffle
                                                              lentils and classic Caesar dressing
        (no cream or butter)
                                                                     Parsnip Velouté
          Crêpe du Jour
                                                                 with dried fruit compote and
       a Parisian classic with an
                                                                    cinnamon spiced yogurt
             Auberge twist
                                                                   Seared Pork Loin
         Grilled Salmon
                                                            sweet potato fourchette, apple garni
on pumpkin purée with pear chutney, sage
                                                                   with clove and honey jus
    and brown butter brussel sprouts
                                                                   Baked Sea Bream
          Apple Galette
                                                              on grilled fennel with black olives,
       with poached currants and
                                                             thyme roasted potato and lemon jus
            maple ice cream
                                                                  Auberge Crêpe
          Coffee or Tea
                                                      warm seasonal fruits with Calvados pastry cream
                                                                  and nutmeg ice cream
                                                                   Coffee or Tea

                           Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
                Lunch Menu C                                                    Lunch Menu D
                     $6 3.0 0                                                          $ 78 .0 0

             Romaine Lettuce                                                  Organic Leaves
        with black pepper croûton, thyme                                   with muscat raisin dressing
          and roasted onion vinaigrette                                       and toasted almonds
                       or                                                               or
            Pheasant Rillettes                                             Celery Root Purée
  with house made pickles, apple purée and thin                       with braised lamb and mustard cress
                 baguette crisps                                                        or
                                                                      Cold Poached Sea Scallops
        Olive Oil Poached Tuna                                              with lemon candy, fennel
 on salad Lyonnaise with boiled egg, caramelized                                 and citrus fruits
        onion and smoked bacon dressing
                       or                                                      Cèpe Ravioli
             Roast Lamb Loin                                             wild mushrooms and Parmesan
with French coco beans, confit garlic and rosemary                            with white truffle oil
                   lamb broth                                                          or
                                                                         Herb Roasted Chicken
            Café Pot de Crème                                             on creamy cornmeal polenta,
  coffee custard with milk chocolate caramel and                               with wild mushroom
                 almond nougatine                                               and Madeira jus
               Coffee or Tea                                                  Beef Striploin
                                                                  with pommes purée and sauce Bourguignonne

                                                                            Coconut Bavaroise
                Breakfast Menu A                                      B r roasted pineapple and
                                                                     with e a k f a s t M e n u B citrus salad
                    Provençe                                           C u i s i n e N a t u r a l
                      (plated)                                                  C(buffet) o r T e a
                       $36.00                                                     $39.00

                                Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
          Breakfast Menu 1                                   Breakfast Menu 2
              Provence                                        Cuisine Natural
                (plated)                                            (buffet)
                 $36.00                                             $39.00

Auberge Egg Fritatta with Slow Roasted Roots,                 Fresh and Dried Fruits
          Thyme and French Brie                                         ~~~
                     ~~~                                 Organic Goat’s Milk and Cheeses
                 Cured Ham                                              ~~~
                     ~~~                            Boiled (Omega 3) Eggs with Cracked Pepper,
         Morning Pastries including                    Fleur de Sel and Whole Grain Breads
        Pain au Chocolat, Croissant                                     ~~~
  and Chef Bangerter’s Fennel Date Bread             Organic Yogurt with Oven Baked Granola
                     ~~~                                                ~~~
               Coffee & Tea                           Smoked Organic Salmon and Flax Seeds
                                                         Organic Fruit and Vegetable Juices
                                                   Freshly Brewed Organic Café and Herbal Teas

          Breakfast Menu 3                                    Breakfast Menu 4
             Québécois                                           Normandy
               (plated)                                            (buffet)
                $30.00                                              $25.00

  Auberge Scrambled Eggs with Champagne                   Fresh Baked Breads including
                 and Chives                            Baguette, Croissant and Apple Bread
                    ~~~                                                ~~~
        Lardons and Sausage Rissole                Jams, Marmalades, Pont-l'Évêque Cheese and
                    ~~~                                               Butter
          House Smoked Salmon                                          ~~~
                    ~~~                                        Salt Cod Brandade
      Multi-Grain Bread and Croissant                                  ~~~
                    ~~~                                      Fresh Apples and Cider
               Coffee & Tea                                            ~~~
                                                                   Café Pressé

                      Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
                          Private Dining Information
                          Frequently Asked Questions

Is the restaurant available for a full buy-out?
The main dining room at Auberge is available for events on Saturdays for lunch only and on
Sundays for lunch and dinner.
If my guest count changes on the day of my function how will I be billed?
The guaranteed number of guests attending the function is required 24 hours in advance of
your function for private dining room bookings or 72 hours in advance for main dining room
bookings. Please note: unless we are notified of a guest count revision, the number
contracted originally will be assumed as the guarantee. You are billed for the guaranteed
number or actual attendance whichever is greater.
How are the costs determined at Auberge?
Charges for the function are based on food & beverage sales plus 15% gratuity, 5% GST and
8% PST (10% PST will apply on alcoholic beverages). Wines will be selected from our
current list. In accordance with liquor licensing regulations, we cannot permit our guests to
bring in their own wine or alcohol, but please advise us of your preferences and we will be
happy to find a comparable item from our list. Please note that we are not able to order in
wines that are not part of our current selection.

What are the regulations regarding entertainment?
A SOCAN (Society of Composers, Authors and Music Publishers of Canada) fee will apply
to any function requiring music. The amounts will be determined based on the type of
entertainment and number of guests.

Room Capacity: 1 – 100        Without Dancing $20.56 With Dancing $41.13
Room Capacity: 101 – 300      Without Dancing $29.56 With Dancing $59.17

Will there be a bar set up in the room?
Depending on the size of your party a customized host bar will be set up or our wait staff will
provide full cocktail service.

Can I hold a meeting in the private rooms?
Absolutely, but please note that although the rooms are private they are not completely

Do you supply audio-visual equipment?
An on-site screen is available on a complimentary basis. If you have other audio-visual
requirements we will arrange for your needs through our contracted AV supplier. Charges
will be added directly to your final bill with no additional mark-up.

                        Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY
What items do you need to supply? What items will we supply?
Candles and linens are provided with our compliments. We will print personalized group
menus for each of your guests. We can also arrange florals adding the charges to your final
bill. If designated seating is required please supply your own place cards. Although we do
not arrange for entertainment, theming or photography we are happy to provide referrals.

How far in advance do we need to book?
Bookings are made on a first-come, first-serve basis. Please contact the Private Dining
Department at 416.364.1211 or by email at

Is there parking available?
Parking is plentiful and complimentary in the underground lot after 5:30 pm weekdays and
all day on weekends. Please note that we are unable to validate parking in the above-ground
pad parking facility.

How are payments made?
An initial deposit of $500 is requested to secure each room, payable by cash, company
cheque or credit card. The balance will be paid at the conclusion of the event. For full
restaurant bookings the deposit is $2000. Payment structure for full restaurant buy-outs can
be discussed in detail with the Private Dining Department.

Is there a cancellation fee?
For all regular functions your deposit is fully refundable unless the function is cancelled with
less than 14 days notice, at which time the deposit will be forfeited. Please note that if the
function is cancelled with less than 48 hours notice you will be charged the room minimum.
Cancellations for full restaurant buy-outs can be discussed in detail with the Private Dining

What is the exact address I should use for my invitations?

Auberge du Pommier
4150 Yonge Street
Toronto, ON M2P 2C6
TEL: 416.222.2220

                        Fa ll Winter 20 09 · PRICES EXCLUDE TAXES & GRATUITY