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UNFORGETTABLE IS TABOO

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					UNFORGETTABLE
  IS TABOO
                                                                                                    WEDDINGS

                    OVERVIEW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           1

                    CATERING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           2

                    VENUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .        3

                    WEDDING PACKAGES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                         4

                    RECEPTION
                    Hors D’Oeuvres . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .             5
table of contents




                    Platters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .   8

                    DINNER
                    À la carte starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .          9
                    À la carte entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .           10
                    À la carte enhancements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                    11
                    À la carte desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .            12
                    Bu et . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .      13
                    Action Stations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .          14
                    Reception Style Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                   15
                    Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .      16
                    Late night options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .            17

                    CASUAL REHEARSAL
                    Taboo BBQ - light dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                   18
                    Rehearsal Condo Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                19

                    BREAKFAST
                    Bu et . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .    20

                    ALCOHOL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .            22
                                                                     OVERVIEW

                         Venues / General Information                               Venue Rental Fees:
                                                                                    At Taboo, a separate venue rental fee is charged in
                         OUTDOOR CEREMONIES                                         addition to Food and Beverage selections.

                         The Fireside Patio                                         Venue rental fees encompass charges for the following:
                         The Fireside Patio provides a breathtaking view            Tables, banquet chairs, white-on-white linen,
                         of the Lake for up to 200 guests.                          glassware, atware, china, three votive candles per
unforgettable is taboo


                                                                                    table, dance oor, complimentary on-site guest
                         The Grassy Knoll                                           shuttles, set up of the venue (excluding additional
                         Situated near the shores of Lake Muskoka,                  décor), tear down of the venue, serving sta , bar sta
                         the Grassy Knoll can accommodate up to                     as well as the services of a dedicated wedding
                         150 guests.                                                coordinator.

                         RECEPTIONS                                                 SPECIAL SERVICES

                         The Pavilion                                               Menu Tasting
                         Located at the prestigious Taboo Golf Course, our          Taboo is pleased to o er a complimentary tasting meal
                         Pavilion can accommodate 230 guests. Available May         for the Bride and Groom.
                         through October, the Pavilion is equipped
                         with full air conditioning and heating capabilities.       Complimentary Stay
                                                                                    Taboo is pleased to extend a complimentary stay on
                         The Boathouse                                              the wedding night.
                         The Boathouse o ers a breathtaking view of
                         Lake Muskoka and is able to accommodate
                         up to 190 guests.

                         The Fireside Room
                         The Fireside Room is warm, inviting, and can
                         provide a unique and cozy location for
                         reception dinners of up to 70 people.

                         The Fireside Private Dining Room
                         Nestled in the heart of the Fireside Room,
                         the Private Dining Room o ers intimate dining
                         for up to 50 guests.

                         *All of our event venues are subject to availability and
                         are subject to interaction with other events occurring
                         in the Resort on the same date.




                                                                                                                                             UNFOR GE T TABLE IS TABOO 1
                                                                       CATERING

                         Food                                                         Provincial Liquor Laws
                         Taboo Resort, Golf & Spa o ers à la carte or all inclusive   Taboo Resort is responsible for the administration of
                         package options to suit your requirements.                   the sale & service of all alcoholic beverages as
                                                                                      governed by the liquor laws of Ontario. All liquor
                         Taxes and Gratuities                                         served during your event must be purchased under the
                         All Food & Beverage prices are guaranteed three (3)          Taboo Resort, Golf & Spa liquor license at the prices
unforgettable is taboo


                         months prior to the date of the event. The following         determined by Resort Management. Guests of the
                         charges apply: 15% on all services, 8% P.S.T. on food        facility or those attending the event may not bring in
                         and 10% P.S.T. on alcohol, as well as G.S.T. of 5% on all    alcoholic beverages into service areas.
                         services and service charges.
                                                                                      Beverages
                         As of July 1, 2010 a gratuity charge of 15% and the          The sale of alcohol is permitted between 11am and
                         Ontario Harmonized Sales Tax of 13% will be applied to       1am each day. Entertainment must cease by 1am in
                         all food and beverage items.                                 order that the function room is vacant by 1:30am.

                         Food and Beverage Requirements                               Products other than those noted on the Banquet Bar
                         At Taboo Resort, Golf & Spa, we pride ourselves on our       and Wine List in this Package may be ordered upon
                         ability to maintain our strict standards for Health and      request, speci cally for your function, if they are
                         Safety. Because of this, all Food & Beverage to be           available from the LCBO. These beverages will be priced
                         consumed during your event* must be supplied and             at costs determined by Taboo Resort, Golf & Spa and
                         prepared by Taboo Resort, Golf & Spa.                        will be subject to all applicable taxes and service
                                                                                      charges.
                         *Wedding cakes can be brought in for your reception,
                         however, some storage and handling restrictions may
                         apply. Delivery of and handling of the cake once it
                         arrives at the Resort must be organized through your
                         Wedding Planner.




                                                                                                                                                                       www.eventdecorator.com
                                                                                                                                                UNFOR GE T TABLE IS TABOO 2
                                                               VENUE

              Venue Rental Fees

              Fees Include:
               • Ceremony and reception location
                 (subject to availability)
               • Alternate room reserved at no cost for the
                 ceremony in the event of inclement weather
               • Table and covering for registry signing
               • Glassware, china and flatware
               • White-on-white linen, including floor length
                 underlay, topper and napkin
               • All requested tables with appropriate coverings
               • Banquet-style chairs
rental fees




               • Three votive style candles per table
               • Set up and tear down of the ceremony and
                 reception locations (excluding additional décor)
               • Services of our on-site Wedding Coordinator
               • Bar staff, service staff
               • Complimentary on-site shuttle service for
                 your entire stay

              Complimentary pre-wedding menu tasting for two
              including consultation with our Chef

              Complimentary bridal suite on the night of the
              wedding


              $3000 plus GST




                                                                       UNFOR GE T TABLE IS TABOO 3
                                                         WEDDING

           Flowers and Candy                                    Champagne and Caviar

           Inclusions:                                          Post-Ceremony
            • Plated or buffet style dinner with coffee/tea        • Choice of one hour host bar or signature drink
            • Late night snack                                   • Sparkling or flat water
            • Two glasses of wine per person, chosen from        • Selection of hot and cold hors d’oeuvres served
              our Sommelier approved wine list                     butler style (4 pieces/person)

           Post dinner bar service – billed on consumption      Dinner
                                                                 • Plated or buffet style dinner with coffee/tea
           $110 person                                           • One glass of sparkling wine per person
           Inclusive of taxes and service charges.                 for toasting




                                                                                                                                               www.zmolu.com
                                                                 • Two glasses of wine per person, chosen from our
packages




                                                                   Sommelier approved wine list
                                                                 • Four hours host bar service for your reception
           Wine and Roses                                        • Complimentary cake cutting
                                                                 • Printed dinner menus
           Post-Ceremony
            • Complimentary flat or sparkling water             For groups of 100 or more, this package includes a
            • Selection of hot and cold hors d’oeuvres          complimentary one-night stay (based on availability)
              served butler style (3 pieces/person)             on the weekend of your 1st year anniversary and
                                                                choice of the following:
           Dinner
            • Plated or buffet style dinner with coffee/tea        • Round of Golf for Two at Taboo
            • Two glasses of wine per person, chosen from our    • Complimentary Dinner for two in
              Sommelier approved wine list                         Elements Restaurant based on our fabulous
            • Four (4) hours post dinner host bar service          Table D’Hote Menu featuring Chef’s
            • Complimentary cake cutting                           spectacular creations

           $165 person                                          $215
           Inclusive of taxes and service charges.              Inclusive of taxes and gratuities.




                                                                                                                       UNFOR GE T TABLE IS TABOO 4
                                                            RECEPTION

                                                          Cold Savory Passed Hors D’oeuvres

                 Cold hors d’oeuvres                                         Premium cold hors d’oeuvres
                 $36 per dozen                                               $48 per dozen

                 Beef tartare with tru e essence on an herbed crostini       Spicy tuna tartare on a lotus cup

                 Hummus three ways: basil, roasted pepper & olive            Beef carpaccio with a tru e aïoli Parmesan &
                                                                             enoki mushrooms
                 Scallop ceviche in a lychee cup on a
                 Peruvian potato chip                                        Lobster & black bean roll with a soy coriander dip
hors d’oeuvres




                 Mediterranean vegetable pavé &                              Pressed duck con t wrapped in duck prosciutto
                 basil scented oil
                                                                             House smoked salmon with fennel mousse
                 Dill cream cheese & curried Indian prawn
                 in a phyllo cup                                             Seared hamachi & napa salad in a phyllo cup

                 Pistachio crusted Brie tart with smoked apple chutney       Milford Bay smoked trout & Boursin parcel
                                                                             wrapped in chive
                 Vietnamese smoked duck spring roll with
                 a ve-spice hoisin dip                                       Poached shrimp with a tequila spiked cocktail sauce

                 Heirloom tomato bruschetta with pesto croutons              Foie gras parfait with cognac cranberry jelly

                 Smoked trout on a potato chive blini with                   French Brie with pickled pears
                 a caviar crème fraîche
                                                                             Crab & avocado salad served on toasted brioche
                 Pressed vermouth & mint marinated
                 watermelon wrapped in proscuitto                            Cremini mushroom cap with smoked chichen
                                                                             & corn kernels
                 Maple & vodka cured salmon on a bagel
                 crisp with coriander mascarpone spread

                 Marbled wild game terrine wrapped in leek
                 & carrot with red current compote

                 Cucumber & melon sip with a mint balsamic jelly

                 Tomato espuma with balsamic jelly




                                                                                                                                   UNFOR GE T TABLE IS TABOO 5
                                                            RECEPTION

                                                          Hot Savory Passed Hors D’oeuvres

                 Hot hors d’oeuvres                                        Premium hot hors d’oeuvres
                 $36 per dozen                                             $48 per dozen

                 Potato wrapped halibut                                    Mini beef Wellington
                 with house made tartar sauce
                                                                           Herb crusted lamb chop with Calvados jus
                 Miso rubbed sesame crusted
                 skewered scallop                                          Coconut crusted shrimp with a Thai curry dip

                 Thai curry chicken with coriander yogurt                  Mini Yorkshire pudding stu ed with
hors d’oeuvres




                                                                           sliced beef & horseradish
                 House made vegetable samosa with
                 papaya passion fruit purèe                                Sugar cane skewered tempura prawn with
                                                                           avocado lime aïoli
                 Prosciutto wrapped prawn
                                                                           Dungeness crab cake with a roasted
                 Vegetable pot sticker with sweet soy                      red pepper purée

                 Sweet potato fries with chipotle dip                      Wild mushroom & duck con t
                                                                           in a pu pastry with Gruyère fondue
                 Root vegetable gnocchi with
                 Gorgonzola cream                                          Macadamia & honey crusted trout served
                                                                           on a yucca boniato rosti
                 Carmelized shallot tarte Tatin with
                 chive crème fraîche                                       Maple date glazed crispy duck served
                                                                           on a fondant potato
                 Smoked chicken & roasted red pepper
                 quesadilla                                                Bison slider served with smoked tomato ketchup

                 Root vegetable B52 with parsnip cream,                    Fig, proscuitto & Benedictine blue parcel
                 carrot cardamom & celeriac foam
                                                                           Beef empanadas with a chive crème fraîche
                 Baked Brie & pear tart

                 Hand forged mushroom tartlet with
                 chive sour cream

                 Teriyaki beef skewer with peanut dip




                                                                                                                            UNFOR GE T TABLE IS TABOO 6
                                                           RECEPTION

                                                           Stand up food with more substance

                Forked Food
                (served in rice bowls)

                $6 per serving, minimum of 5 selections:

                 • Cluster tomato salad with goat cheese, fresh basil, máche with a honey balsamic vinaigrette

                 • Chilled jumbo prawn with a spiced rémoulade

                 • Tru e potato salad with house smoked duck
hors d’oeures




                 • Tuna ceviche on marinated compressed watermelon with sprouts

                 • Beef carpaccio with white asparagus & parmesan wafer

                 • Pan-seared scallop with double smoked hoisin glazed bacon in citrus browned butter

                 • Tempura prawn, sugar cane skewered mango mojo, grilled pineapple jicama salad

                 • Sous vide salmon on a tomato citrus risotto

                 • Coconut curry chicken crusted in sesame seeds with coriander yogurt dipping sauce

                 • Wild leeks, Jerusalem artichoke, Gruyère wild mushroom strudel & rosemary port jus

                 • Maple date glazed duck with a parsnip potato rosti

                 • Sliced roast tenderloin of beef on tru e pomme purée

                 • Pulled, then pressed pork shoulder, chive whipped potato with a house made barbeque sauce

                 • Deconstructed duck con t & hand forged mushroom ravioli, tomato concassé, fresh herbs &
                   rosemary red wine jus

                 • House made meatball with tomato basil pan stew & noodles




                                                                                                                 UNFOR GE T TABLE IS TABOO 7
                                                                                          RECEPTION

                                                                                       Optional items at an additional cost

           Whole side of smoked Paci c salmon, pumpernickel, onion, capers, lemon,
           cream cheese & bagel chips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                    $250

           Assorted domestic & imported cheeses with crackers & baguette. . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                               $12 person

           Whole wheel of St. André cheese with apples, grapes, baguette & crackers. . . . . . . . . . . . . . . . . . .                                                        $250

           Antipasto platter: salami, marinated eggplant, artichokes, kalamata olives,
           roasted red peppers & bocconcini with fresh basil (serves 30). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                           $300

           Grilled vegetable platter: marinated & grilled vegetables, asparagus,
           portabello mushroom, eggplant, sweet peppers, zucchini & roma tomatoes
platters




           (serves 30). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .   $210

           Crisp seasonal crudités with dip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                  $7 person

           Spinach or artichoke cheese dip with bagel chips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                  $7 person

           Assorted sandwiches or tea sandwiches (50 pieces per tray). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                          $120 tray

           Assorted sliced fresh fruit & berries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                     $8 person

           Country pâté with Cumberland sauce, baguette & crackers (serves 30). . . . . . . . . . . . . . . . . . . . . . . .                                                   $145 terrine

           Baked Brie, pecan crust & baguettes
           1 kg (serves 15). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .        $135
           3 kg (serves 30). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .        $390

           Bistro platter (chicken wings, calamari, baked nachos with cheese,
           onion, peppers & olives). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                $20 person

           Chilled jumbo shrimp with spicy chili dipping sauce (100 pieces). . . . . . . . . . . . . . . . . . . . . . . . . . .                                                $340

           Sushi platter, Chef’s selection (serves 25). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                         $65




                                                                                                                                                                                               UNFOR GE T TABLE IS TABOO 8
                                                                     DINNER

                                                             Select one soup or salad, entrée & dessert
                                                        A $9pp surcharge will apply to have both soup & salad

                      Soups                                                          Salads


                      Tomato roasted fennel soup with a tarragon                     Artisan greens, cucumber & grape tomatoes, basil
                      crème fraîche                                                  balsamic vinaigrette & an heirloom tomato crisp
à la carte starters




                      Shell sh bisque with a shrimp spring roll                      Romaine spears with crisp pancetta, herbed crouton,
                                                                                     roasted garlic lemon dressing

                      Carrot & coconut with coriander                                Arugula salad, rosemary poached pears, toasted
                                                                                     walnuts, red pepper tossed in aged port vinaigrette

                      Spicy summer gazpacho with avocado                             Marinated cluster tomatoes, basil infused goat cheese,
                                                                                     tendril, with an aged balsamic vinaigrette

                      Navy bean velouté, smoked bacon &                              Baby spinach, citrus segments, fresh raspberries &
                      herbed croutons                                                blueberry champagne vinaigrette




                                                              *All dinners are served with co ee & tea.




                                                                                                                                              UNFOR GE T TABLE IS TABOO 9
                                                                      DINNER

                                                                          Choice of one entrée*

                     Beef                                                             Fish & Seafood
                      • Grilled striploin with Benedictine blue cream sauce            • Roasted halibut, yuzu soy avocado vinaigrette
                      • Roast prime rib, Yorkshire pudding & au jus                    • Pan seared pickerel in a saffron lobster broth
                      • Grilled 10oz rib eye steak with merlot & shallot reduction     • Five-spiced tuna with spicy black bean sauce
                        (enhance with lobster $19pp or king prawns $14pp)

                     Pork                                                             Duet or Combination
                      • Grilled pork chop with a vanilla & pineapple sauce             • Beef tenderloin with a tempura prawn
                      • Pork tenderloin medallions & a morel cream sauce               • Poached then grilled chicken breast with
à la carte entrées




                                                                                         marinated salmon & accompanying sauces
                     Lamb
                      • Roasted rack of lamb, stone mustard infused oil &
                        a rosemary jus                                                Vegetarian
                                                                                       • Roasted Jerusalem artichoke, leek, Gruyère strudel
                     Poultry                                                             & wild mushrooms with truffle oil
                      • Chicken supreme forestière with a pearl onion                  • Pumpkin risotto, port soaked raisins, pine nuts &
                         demi glace                                                      basil infused oil
                      • Spinach & goat cheese stuffed chicken breast                    • Deconstructed mushroom ravioli with chive
                         with a sorrel cream                                             Boursin cream
                      • Prosciutto and Gruyère wrapped chicken breast &
                        smoked apple chutney



                     Entrées will be served with fresh seasonal vegetables            *Additional charges may apply for more than
                     & starch                                                         one entrée or duet plate.




                                                                All dinners are served with coffee & tea.




                                                                                                                                              UNFOR GE T TABLE IS TABOO 10
                                                                          DINNER

                          Cold Appetizers $10                                           Hot Appetizers $10

                          House cured smoked salmon, caviar crème fresh,                Sugarcane skewered tempura prawn, mango mojo,
                          red onion, tempura capers with                                grilled pineapple & jicama salad
                          pumpernickel croutons
à la carte enhancements


                                                                                        Tamari & honey glazed pressed pork, pistachios,
                          Beef carpaccio, marinated enoki mushrooms,                    braised bok choy & pickled carrots
                          tempura asparagus, tru e aïoli &
                          parmesan chards                                               Deconstructed ravioli of duck con t &
                                                                                        hand forged mushroom, tomato concassé,
                          Seafood & mango with coriander spring roll                    fresh herbs & a rosemary red wine jus
                          with a fresh daikon salad with a
                          citrus ponzu dipping sauce




                          Cold Appetizers $14                                           Hot Appetizers $14

                          Tuna & hamachi ceviche with pressed watermelon,               Pan seared scallops with double smoked hoisin
                          olive & mint salad nished with crème fraîche                  glazed bacon in a citrus brown butter sauce

                          Poached prawns with a tequila spiked cocktail                 Blue swimmer crab cake, black bean,
                          sauce with sprouts                                            charred corn salsa & red pepper aïoli




                                                                             Palate Cleansers $5

                                                                          Champagne kirsch sorbet

                                                                              Yogurt lime sorbet

                                                                       Frozen Ontario berries & ice wine




                                                                    All dinners are served with co ee & tea.




                                                                                                                                          UNFOR GE T TABLE IS TABOO 11
                                                                   DESSERTS

                      Pastry Chef’s sample of desserts

                      Classic Tiramisu with biscotti

                      Lime tart with italian meringue

                      Mascarpone - vanilla cream with
                      orange sponge cake, berry coulis
à la carte desserts



                      Vanilla - Rosemary creme brulee with
                      fresh fruit

                      Creme caramel with cinnamon chantilly,
                      cranberry compote
                      Black pepper cheese cake with strawberries
                      and balsamic reduction

                      Apple tart with goat cheese, nutmeg creme anglaise
                      and cognac caramel

                      Chocolate - peanutbutter mouse with banana
                      and raspberry coulis

                      Rich Chocolate Layer Cake with maple sauce
                      and raspberries

                      Spiced pumkin pie with cranberries, maple sauce
                      (September and October only)




                                                                              UNF OR GE T TABLE IS TABOO 12
                                                         DINNER

        Assorted breads, atbreads & rolls                             Pork
                                                                       • Pork loin with smoked apple & apricot stuffing
        Chef’s house made soup                                           with Calvados jus
                                                                       • Proscuitto & sage wrapped pork tenderloin
        • Arugula salad with honey glazed roasted beets,                 with a cider reduction
          goat cheese with sherry vinaigrette                          • Pommery honey glazed pork loin with a
        • Boston Bibb & red oak leaf salad with dried                    rosemary jus
          cranberries, toasted sun ower seeds in an                    • Grilled pork chop with vanilla pineapple sauce
          orange cranberry vinaigrette
        • Fingerling potato salad with smoked duck,                   Beef
          grilled spring onion & cherry tomatoes in a                  • Herb crusted petit beef medallions & pommery jus
          lemon thyme olive oil                                        • Prosciutto wrapped beef tenderloin with
        • Israeli couscous salad with roasted Mediterranean              port reduction
          vegetables, black olives & artichokes in                     • Roast prime rib, mini Yorkshire pudding & au jus
          basil pesto vinaigrette                                      • Roasted striploin shaved in pan drippings
                                                                       • Beef tenderloin tips stroganoff with gherkins
bu et




        Garden-fresh crudités                                          • Medallions of rib eye beef, brandied
                                                                         peppercorn jus
        Domestic & imported cheeses with baguette
                                                                      Pasta
        Please select two protein entrées & one pasta:                 • Linguini, wild mushroom & pecorino shavings
                                                                         in a tru e scented cream
        Fish                                                           • Lumachini, roasted plum tomato, parmesan
         • Cornmeal crusted trout & citrus beurre blanc                  shavings & a basil pesto purée
         • Pickerel with a scallop mousse wrapped in                   • House made three cheese lasagna
           prosciutto                                                  • Cheese tortellini with forked smoked chicken
         • Georgian Bay white fish with spring onion cream               in leek & garlic cream sauce
         • Salmon with a carrot & cardamom sauce
         • Coconut curried red snapper
                                                                      All entrées served with Chef’s choice of fresh
        Poultry                                                       seasonal vegetables & starch
         • Herb panko crusted chicken breast with
           pommery sauce                                              Pastry Chef’s selection of desserts
         • Sundried tomato & kalamata olive stuffed
           chicken with pesto cream                                   Fruit salad
         • Chicken supreme, wild mushrooms, bacon,
           pearl onions with red wine sauce
         • Duck confit with blackberry thyme sauce



                                                *All dinners are served with co ee & tea.




                                                                                                                            UNFOR GE T TABLE IS TABOO 13
                                                                        DINNER

                                                                   Attended by a Taboo Chef

                  Pasta: Chef’s choice of two pastas & two sauces                Carving
                  with guest’s choice of accompaniments
                  (serves maximum 40)                                            Roast striploin of beef & au jus
                  $275                                                           appropriate condiments, dollar buns
                                                                                 (serves maximum 30)
                  Stir Fry : guest’s choice of steak or chicken                  $340
                  with assorted vegetables, lo mein noodles,
                  soya or hoisin sauce in take-out Chinese food                  Pommery mustard & maple glazed country ham,
                  containers (serves minimum of 40)                              honey mustard, mini multigrain buns
action stations




                  $365                                                           (serves maximum 50)
                                                                                 $300
                  Sauté : tiger prawns, sautéed in olive oil, garlic,
                  shallots, chives & Sauvignon Blanc (100 pieces)                Atlantic salmon Wellington & hollandaise sauce
                  $425                                                           (serves maximum 12)
                                                                                 $175
                  Sauté : diver scallops sautéed with
                  shallots, garlic, Pernod                                       Whole roasted turkey cranberry & sage stu ng
                  $375                                                           (serves maximum 30)
                                                                                 $250
                  Potato : potato martinis with whipped Yukon
                  gold potatoes or sweet potato mash, crispy shallots,           Roast leg of lamb, mint sauce or cumin jus
                  mushrooms, sour cream & chives & poutine bar                   (serves maximum 25)
                  with choice of toppings (minimum 40 people)                    $275
                  $210
                                                                                 Roast beef Wellington & Québec foie gras jus
                  Dim Sum : vegetarian pot stickers, deep fried                  (serves maximum 20)
                  pork or shrimp wontons, chicken or pork sui mei                $450
                  (minimum 40 people)
                  $355

                  Seafood : chilled tiger prawns, shucked oysters
                  in the half shell, marinated mussels, lemon aïoli,
                  Tabasco & Worcestershire (serves 100)
                  $1200

                  Oyster Bar: lemons, cocktail sauce
                  & traditional mignonette (100 pieces)
                  $market price




                                                                                                                                  UNFOR GE T TABLE IS TABOO 14
                                                                         DINNER

                                                                     (Minimum of 60 people)

                         Selection of canapés & hors d’oeuvres                    Seafood station
                         to be served butler style                                 • Smoked seafood/ chilled seafood
                                                                                   • Flambéed jumbo prawns, Pernod
                         Cold                                                        or white wine & garlic
reception style dinner


                         Dill cream cheese
                         & Indian prawn in phyllo cup                             Carving station
                                                                                   • Maple glazed country ham
                         Smoked duck mousse                                          with honey cup mustard
                         & star anise orange marmalade                             • Herb & peppercorn crusted roast top sirloin
                                                                                   • Dollar & multigrain buns
                         House-cured salmon & beef emulsion
                                                                                  Dessert table
                         Vodka gazpacho shooter with tempura scallion              • Mini French pastries
                                                                                   • Fruit tartlets
                         Hot                                                       • Chocolate dipped strawberries
                         Vegetable pot sticker and sweet soy reduction             • Homemade truffles

                         Meatballs stu ed with Brie served with                   Freshly brewed coffee
                         smoked tomato ketchup                                    & selection of assorted teas

                         Thai curry chicken & coriander yogurt                    $70 pp

                         Selection of international cheeses
                          • Crudités & dips
                          • Antipasto
                          • Charcuterie
                          • Fresh seasonal fruits
                          • Fresh breads, flat breads and crackers




                                                                                                                                   UNFOR GE T TABLE IS TABOO 15
                                                             DESSERTS

                                                               Sweet Tables

           The Finishing Touch                                       Service of Wedding Cake as Dessert
           Milk chocolate caramel mousse torte
           New York cheesecake                                       One of our Chefs will cut & prepare your wedding
           Pro teroles with dark chocolate sauce                     cake for presentation with freshly brewed co ee &
           Assorted house made cookies                               selection of assorted teas
                                                                     $9 pp
           Freshly brewed co ee
           & selection of assorted teas                              Please ask your Wedding Coordinator for more
           $20 pp                                                    details.

           The Sweet Farewell
           Belgian chocolate tru e cake
desserts




           Traditional cheesecake
           Crème caramel
           Petite French pastries
           Seasonal fresh fruit, domestic cheese selection

           Freshly brewed co ee
           & selection of assorted teas
           $26 pp

           *The Finishing Touch & The Sweet Farewell include
           the cutting & displaying of your
           wedding cake for the sweet table




                                                                                                                         UNFOR GE T TABLE IS TABOO 16
                                                                     DINNER

                                                                           Late Night Options
                                                                   (Select 4 items from one category)

                     Option #1                                                     Option #3
                     (Minimum of 50 people)                                        (Minimum of 30 People)

                     French fry station                                            Garden vegetable tray, variety of accompaniments
                     *White & sweet potato fries                                   Assorted snack mix, potato chips, tortillas & salsa
                     served with the following                                     Assorted bread sticks, atbreads with dips
late night options



                      •  gravy                                                     Selection of freshly baked cookies
                      • salsa                                                      Mixed cocktail nuts
                      • aïoli                                                      Chocolate dipped pretzels
                      • cheese curds                                               Cracker Jack caramel corn

                     Assorted deli-style meats & fresh breads                      $15pp
                     Domestic & imported cheese tray
                     Fruit skewers with yogurt dip                                 All late night options include freshly brewed co ee
                     Assorted tarts & cookies                                      & selection of assorted teas
                     Chicken wings
                     Assorted gourmet ice cream bars

                     $22pp

                     Option #2
                     (Minimum of 50 people)

                     Mini assorted submarine sandwiches
                     Nacho chips with salsa
                     Soft Bavarian pretzels with mustard
                     Popcorn bar with avoured seasonings
                     Assorted pizza (based on 1.5 pieces/person)
                     Fruit skewers with yogurt dip
                     Jumbo hot dogs & sausages

                     $20pp




                                                                                                                                         UNFOR GE T TABLE IS TABOO 17
                                                         CASUAL REHEARSAL

                                                                        (Minimum 25 people)
                                                  Catered at the Fireside Patio, Costa del Plenti Poolside Terrace or
                                                 Boathouse Deck - subject to availability & some restrictions apply

                           Crisp vegetable crudités with dip                          Baskets of kettle chips
taboo bbq - light dinner


                           Pickled vegetable & relish platter                         Freshly baked crusty buns
                                                                                      with appropriate condiments
                           Traditional Caesar salad with garlic crostini & parmesan
                           cheese                                                     Dessert Bu et
                                                                                      (o ering a variety of our Pastry Chef’s
                           Three bean salad with peppers, onions, parsley & white     delectable creations)
                           wine shallot vinaigrette
                                                                                      Freshly brewed co ee
                           Spinach salad with golden raisins, strawberries, Stilton   & selection of assorted teas
                           cheese & poppy seed dressing
                                                                                      $30pp
                           Please select two of the following entrées
                           (one of each selected entrée will be                       *Vegetarian options should be prearranged with
                           provided per person)                                       your Coordinator

                            • Grilled Octoberfest sausage
                              with sauerkraut & onions
                            • All beef hamburgers
                            • All beef hot dogs
                            • Grilled 6oz. New York striploin
                            • Grilled salmon burger
                            • Grilled marinated chicken & vegetable kebab
                            • Vegetable brochette brushed with pesto butter
                            • Grilled 4oz chicken breast




                                                                                                                                       UNFOR GE T TABLE IS TABOO 18
                                                   CASUAL REHEARSAL

                                                      (For groups 15 or more, to a maximum of 30)
                                    Spend the night before your wedding with your family & closest of friends in one
                                       of our Chalets equipped with full kitchen facilities & barbeques. Taboo can
                                       help relieve the stress of the preparation by having dinner brought to you.

                        Salads (select two)                                   Sides
                                                                              Fresh corn on the cob
rehearsal condo party



                         • Whole wheat penne pasta salad,                     Seasonal vegetables
                           roasted chippolini onions, peppers                 Baked potatoes or potato wedges
                           & dill dressing                                    Nacho chips with assorted dips
                         • Mixed artisan greens , mandarin segments           (salsa, guacamole & sour cream)
                           & coriander citrus vinaigrette
                         • Roasted beet salad                                 Dessert Table
                           with sweet rice vinegar dressing                   Our Pastry Chef will select a variety
                         • Marinated tomato & bocconcini salad                of delectable items prepared fresh from
                         • Classic Caesar salad with bacon bits               the pâtisserie
                           & herbed croutons
                         • Boston bibb lettuce, roasted apple,                Freshly brewed coffee
                           spiced pecans & honey lime dressing                & selection of assorted teas

                        Entrées (select two)                                  All entrées come ready for the grill.

                         • 8oz. NY striploin                                  Your Wedding Coordinator would be happy to
                         • Party platter: burgers, Bratwurst sausages         arrange for one of Taboo’s talented Chefs to BBQ
                           & veggie burgers                                   for your guests for a fee of $100 per hour.
                         • ¼ rack baby back ribs with BBQ sauce
                         • Maple teriyaki glazed salmon                       Taboo will include all of the dishes, glassware,
                         • Ginger orange chicken breast                       flatware, cooking & serving utensils.
                         • Shrimp skewers (2 skewers with 4 shrimp)           All appropriate condiments & sauces
                         • Chicken kebabs (2 per person)                      will be provided.
                         • Beef kebabs (2 per person)
                         • Vegetarian lasagna                                 $45pp




                                                                                                                                 UNFOR GE T TABLE IS TABOO 19
                                                   BREAKFAST

                                                     Muskoka Beach Brunch

        Assorted Fresh Juices                                     Scrambled eggs with herbs, mushrooms & peppers
                                                                  Pork sausage & bacon
        Basket of house made breakfast pastries:                  Grilled herbed tomatoes
        Croissants, mu ns, danish pastries,                       French toast with maple syrup
        bagels, banana bread                                      Roasted red potatoes
        Preserves, marmalade, honey & butter                      Three cheese lasagna
                                                                  Honey baked ham
        Platters of sliced fruits
        Melons, fresh strawberries, pineapple chunks, orange &    Dessert Table
        grapefruit segments                                       Our Pastry Chef will select a variety of delectable items
                                                                  prepared fresh from the pâtisserie
        Salad of market greens with choice of dressing            Freshly brewed co ee
        Oriental noodle salad, sweet chili dressing               & selection of assorted teas
bu et




        Tomato salad, honey mustard vinaigrette
        Grilled sweet bell peppers, goat cheese                   $40pp
        & basil oil

        Selection of international cheese, fruit, crackers
        Selection of deli meats with assorted condiments




                                                                                                                              UNFOR GE T TABLE IS TABOO 20
                                                   BREAKFAST

        Daily Breakfast Bu et                                          European Breakfast

        Assorted fruit juices                                          Assorted fruit juices
        Freshly baked croissants, mu ns, bagels                        Sweet breakfast pastries
        & breakfast breads                                             French baguette
        Preserves, honey, butter & cream cheese                        Selection of cheeses
                                                                       Deli style meats
        Pancakes or french toast with maple syrup                      Whole fruit
        Chef’s choice of daily eggs                                    Low-fat yogurt
        Turkey or maple pork sausage & bacon
        Grilled herbed tomatoes                                        $18
        Breakfast potatoes

        Seasonal fruits & berries
        Low-fat yogurt & cottage cheese
bu et




        Cold cereals with milk
        Hot oatmeal with brown sugar
        & maple syrup

        $20

        Continental Breakfast

        Assorted fruit juices
        Freshly baked croissants, danishes, pastries,
        mu ns & bagels
        Home-style granola
        Cream cheese, preserves & honey
        Seasonal fruits & berries
        Low-fat yogurt

        $16




                                               All breakfasts are served with co ee & tea.




                                                                                                  UNFOR GE T TABLE IS TABOO 21
                                                                                             ALCOHOL

            Banquet Host Bar Price List*

            Domestic Beer (Canadian, Coors Light, Bud, Blue) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                  $7.25

            Premium Beer (Keith’s, Sleeman, Muskoka Cream Ale, Rickards, Steamwhistle) . . . . . . . . . . . . . . . . .                                                          $7.00

            Imported Beer (Heineken, Corona, Stella, Beck’s) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                $7.85

            House Wine by Glass (5oz) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                   $7.25

            Premium Liquor (1oz) (Wisers Rye, Absolut Vodka, Beefeater Gin,
            Ballentine Scotch & Bacardi Rum) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                        $7.00
beverages




            Coolers (Kegtini Green Apple, Mike’s Cranberry, Smirno Ice) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                             $7.90




                                                                                                                                                                                                                         www.zmolu.com
            Single Malt Scotch (Maximum 12 years) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                             $7.75

            Martinis (see attached list) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .            $10.00

            Standard Liqueurs (Kahlua, Bailey’s, Frangelico, Amaretto) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                      $7.00

            Premium Liqueurs (Grand Marnier, Drambuie, Benedictine) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                             $7.75

            Cognac (Courvosier, Remy Martin) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                        $7.75

            Aperitifs (2oz) (Dubonnet, Vermouth, Campari, Sherry) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                       $6.00

            Soft Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .   $3.50

            Muskoka Springs Bottled Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                     $3.50

            Non-alcoholic Punch (25 glasses) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                        $75.00/bowl

            Alcoholic Punch (25 glasses) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                  $195.00/bowl

            *All above prices are quoted per drink and INCLUDE all taxes and service charges.

            Listed items above may vary. Specialty orders require a minimum of three weeks notice
            prior to function date. Taboo Resort operates according to AGCO Regulations.




                                                                                                                                                                                                 UNFOR GE T TABLE IS TABOO 22
                                                         ALCOHOL

            Martini Bar Suggestions                          Dessert Martini Bar

            Enhance your bar service with a selection        Please choose two of the following:
            of special Martinis so your guests can sample
            some unique beverages.                           Caramilk Martini – Vodka, white Crème de Cacao,
                                                             Butterscotch Schnapps, garnished with a caramel
            All beverages are billed upon consumption,       square
            per drink @ $10.00 each, including taxes
            and service charge.                              Loon Call Martini – Vodka, Bailey’s, Frangelico,
                                                             Amaretto, garnished with a chocolate co ee bean
            Please choose two of the following:
                                                             Strawberry Chocolate Martini – Strawberry Vodka,
            Classic Gin or Vodka Martini - splash            Bailey’s, Dark Crème de Cacao, garnished with a
beverages




            of Vermouth, garnished with olives or            Chocolate Dipped Strawberry
            lemon twist
                                                             Cheesecake Martini – Vanilla Vodka, cranberry juice,
            Cosmopolitan Martini - Vodka, Cointreau,         Amaretto, garnished with a cherry
            cranberry juice, sour mix, garnished
            with a cranberry                                 Creamsicle Martini – Vodka, Triple Sec, orange juice,
                                                             cream, garnished with an orange slice
            Taboo Sunset Martini - Mandarin Vodka,
            cranberry juice, splash of 7-up, garnished
            with an orange slice

            Lemon Twist Martini - Lemon Vodka,
            dry vermouth, sugared rim, garnished
            with a lemon twist

            Grape Passion Martini - Vodka, red grape
            juice, garnished with a sugared grape




                                                                                                                     UNFOR GE T TABLE IS TABOO 23
                                                              WINE LIST

                  Sparkling                                                   Red

                  N.V Villa Sandi Prosecco, Italy 40                          2007 Taboo “Trinity” Red, Ontario
                  N.V Codorniu Brut Classico 36                               a proprietary blend of Merlot, Syrah and Cabernet
                  2005 13th Street Winery “Cuvee Thirteen” Brut,              Franc; exclusive to Taboo 40
                  Ontario 64                                                  2007 Mike Weir Estate Winery Pinot Noir, Ontario 62
                  N.V Perrier Jouet, Champagne, France 129                    2006 Hedge Lane Cabernet Sauvignon, Australia 42
                  N.V Moet & Chandon Champagne “Brut Imperial”,               2006 Geo Merrill “Pimpala Road” Shiraz, Australia 42
                  France 123                                                  2006 Pirramimma Shiraz “Stocks Hill”, Australia 58
                  N.V Vilmart & Cie Grand Cellier, Champagne,                 2006 Hamelin Bay Ramopant
                  France 119                                                  Red-Shiraz/Cabernet/Merlot, Australia 62
from the cellar




                  N.V Veuve Clicquot Ponsardin “Brut”, Champagne,             2007 Aresti Cabernet Sauvignon, Chile 36
                  France 141                                                  2006 Ponte Merlot, Italy 40
                                                                              2005 Fontella Chianti, Italy 40
                  White                                                       2007 J.Lohr Merlot “Los Osos”, Paso Robles, California 64
                                                                              2007/8 Falchini Chianti, Italy 44
                  2008 Taboo “Trinity” Chardonnay, Ontario                    2007 Rochford Pinot Noir “Latitude”, Yarra Valley,
                  a lightly oaked Chardonnay created                          Australia 54
                  exclusively for Taboo 38                                    2006 Washington Hills Syrah, Washington State 42
                  2006 Cave Spring Chardonnay “CSV” Ontario 74                2005 Zardini Amarone della Valpolicella, Italy 88
                  2008 Cave Spring Riesling “Dolomite”, Ontario 46            2006 R.J Philips Merlot, California 36
                  2006 Sumac Ridge Chardonnay “Private Reserve”, BC 46        2007 Stimson Estate Cabernet Sauvignon,
                  2008 Mike Weir Sauvignon Blanc, Ontario 42                  Washington State 46
                  2008/9 Serenissima Pinot Grigio IGT, Italy 36               2007 Lotus Cabernet Sauvignon, California 54
                  2008 Hogue Pinot Grigio, Washington State 46                2006/7 Jean Luc Columbo Cotes du Rhone, France 54
                  2008 Aresti Chardonnay, Chile 36                            2007 Laderas De El Sequé, Alicante, Spain 47
                  2008 Tiefenbrunner Pinot Grigio, Italy 51                   2007 Altano, Douro, Portugal 40
                  2007 Hunt Chardonnay, Australia 40
                  2007/8 Woodshed Sauvignon Blanc, Australia 40
                  2008 Nautilus Sauvignon Blanc, New Zealand 67
                  2006/7 Parducci Chardonnay, Mendocino, California 43
                  2007 Murphy-Goode Chardonnay, Sonoma 62                     Please note that all wines are subject to availability and
                  2007 Martin Ray Chardonnay “Russian River Valley”,          must be con rmed two weeks prior to your event.
                  Sonoma 83
                  2008 Rabl Gruner Veltliner, “Spiegel” Kamptal, Austria 48




                                                                                                                                           UNFOR GE T TABLE IS TABOO 24

				
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