CATERING MENUS ~ Table of Contents
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OUR TEAM IS HERE TO SERVE YOU! As we welcome you... You will find the Ramada Plaza & Conference Centre in Abbotsford is everything you are searching for; from our sophisticated Grand Pinnacle Ballroom and the state-of-the-art kitchen with its professional Culinary Team, to the Hotel Guest Rooms where your comfort and accessibility take top priority. With you as our focus, we are dedicated to nurturing an experience for you where positive memories are created and treasured. The Ramada Plaza & Conference Centre understands that you want to make your business meeting a success and your special event memorable. That is why we provide you with one-on-one personal assistance with an experienced coordinator to help you from inception to plan, manage and execute your event. We boast over 24,000 square feet of meeting, theatre, and exhibition space that can break into eight separate meeting rooms or accommodate up to 500 guests for dinner in our 6,200 square foot Grand Pinnacle Ballroom. We can also provide the latest sound and video service technology and onsite audio visual support. Executive Chef, Jonathan Stewart, along with his culinary team have collectively prepared the following menu options. Your selection will be prepared specifically for your event using only the best quality ingredients and fresh, local product. If you don’t find what you are looking for, or would like to theme your meal to your event, just inform your catering representative and we’ll work with you and the culinary team to create exactly what you are looking for. FALL WINTER (OCTOBER—MARCH) CATERING MENUS ~ Table of Contents Beverages and Snacks............................................................................................................................................ 2 Breakfast Buffets ................................................................................................................................................ 3-4 Plated Breakfast ..................................................................................................................................................... 5 Breakfast Accompaniments .................................................................................................................................. 6 Working Luncheons ........................................................................................................................................... 7-10 Hot Luncheon Buffets ....................................................................................................................................... 11-14 Plated Luncheons ............................................................................................................................................. 15-16 Served Reception Menus ...................................................................................................................................... 17 Served Reception A La Carte ................................................................................................................................ 18 Decorative Platters................................................................................................................................................ 19 Reception Stations and Midnight Buffets .......................................................................................................20-22 Deluxe Dessert Station ........................................................................................................................................ 23 Deluxe Reception Stations .................................................................................................................................. 24 Reception Station Accompaniments .................................................................................................................. 25 Plated Dinners ................................................................................................................................................. 26-28 Additions to Plated Dinners ................................................................................................................................. 29 Dinner Buffets ................................................................................................................................................. 30-39 Wine Selection ...................................................................................................................................................... 40 Bar Service ............................................................................................................................................................. 41 www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 1 Beverages and Snacks HOT BEVERAGES FULL SERVICE COFFEE BREAK - Includes freshly brewed regular and decaffeinated coffee and an assortment of traditional and herbal teas (minimum 10 guests) Service per person .............................................................................................................................. 3 per person Selection of traditional and herbal teas (on consumption) .............................................................. 3 per person Hot chocolate (on consumption, minimum 10 guests)...................................................................... 3 per person COLD BEVERAGES Non-alcoholic fruit punch (one gallon serves 25 glasses ~ min. 2 gallons) ...................................... 38 per gallon Assorted bottled juice, soft drinks and water (based on consumption) .................................................... 3 each Fresh juice by the pitcher (52oz) .................................................................................................... 25.5 per pitcher Orange, grapefruit, apple or cranberry Lemonade or sweetened ice tea (52oz) ........................................................................................... 19 per pitcher Sparkling mineral water (based on consumption) ...................................................................................... 4 each Energy and herbal drinks (based on consumption) ..................................................................................... 4 each Fresh fruit and berry smoothie ...................................................................................................... 27.5 per pitcher Whole, skim, 2% or chocolate milk (52oz) ......................................................................................... 19 per pitcher FROM THE BAKERY Assorted muffins, croissants and Danish pastries ................................................................................ 29 per doz Bagels with plain or herb cream cheese ............................................................................................... 29 per doz Assorted seasonal scones ...................................................................................................................... 24 per doz Assorted loaf slices ................................................................................................................................. 24 per doz Assorted gourmet cookies ..................................................................................................................... 26 per doz Assorted dessert squares ...................................................................................................................... 24 per doz Assorted donuts ...................................................................................................................................... 21 per doz Assorted biscotti .................................................................................................................................... 24 per doz Assorted French pastries........................................................................................................................ 29 per doz Assorted finger sandwiches (Chef’s selection, based on 3 per person, minimum 10) ..................... 4 per person FRESH FRUIT Fresh whole fruit (min. 10 pieces) .................................................................................................... 1.75 per piece Fresh seasonal sliced fruit and berries (minimum 10) ....................................................................... 4 per person FROM THE SWEET SHOP Ice cream bars ............................................................................................................................................... 4 each Gummy candy and M&M’s .................................................................................................................... 7 per bowl Flavoured popcorn (or plain) .............................................................................................................. 7 per basket Jumbo pretzels (cinnamon or traditional with mustard) .................................................................... 20 per doz Chocolate dipped strawberries ............................................................................................................. 24 per doz All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 2 Breakfast Buffets THE CONTINENTAL THE FRASER VALLEY SUNRISE Fresh orange juice Seasonal fruit and berries Assorted muffins, croissants, Danish pastries, Sweet butter and Okanagan fruit preserves Freshly brewed coffee and tea Fresh orange and cranberry juice Seasonal fruit and berries Scrambled farm fresh eggs Hickory smoked bacon In house made country sausage OR local sliced ham Pan-fried local potatoes with onions and fresh herbs OR potato rissole with chipotle aioli and feta cheese Grilled tomato with balsamic reduction Assorted muffins, croissants and Danish pastries, Sweet butter and Okanagan fruit preserves Freshly brewed coffee and tea 12 per person THE DELUXE CONTINENTAL Fresh orange and cranberry juice Seasonal fruits and berries Assorted flavoured yogurt Assorted muffins, croissants and Danish pastries, Pain au chocolate, sweet butter and Okanagan fruit preserves Bagels with cream cheese, toast Freshly brewed coffee and tea 15 per person A HEALTHY START Fresh orange and cranberry juice Assorted healthy muffins, croissants and Danish pastries, sweet butter and Okanagan fruit preserves Selection of granola, cereal and muesli Seasonal fruit and berries Assorted low fat flavoured yogurt Cottage cheese Boiled eggs Freshly brewed coffee and tea 19 per person, minimum 20 THE OKANAGAN Fresh orange and cranberry juice Seasonal fruit and berries Assorted flavoured yogurt Eggs Benedict with local ham Hickory smoked bacon In house made country sausage OR local sliced ham Scrambled farm fresh eggs Fraser Valley berry pancakes with whipping cream and syrup Cracked pepper and sweet basil crusted tomatoes Pan-fried local potatoes with onions and herbs OR Potato rissole with chipotle aioli and feta cheese Assorted muffins, croissants and Danish pastries, sweet butter and Okanagan fruit preserves Freshly brewed coffee and tea 22 17 per person per person, minimum 20 *Add Fraser Valley berry pancakes or berry French toast with whipping cream and syrup 3 per person All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 3 Breakfast Buffets EUROPEAN MOUNT BAKER BUFFET Fresh orange and cranberry juice Seasonal fresh fruit and berries Assorted plain and flavoured yogurt Assorted muffins, croissants and Danish pastries Pain au chocolate, sweet butter and Okanagan fruit preserves Hard boiled eggs Granola and muesli Assorted European cheese display European meat platter Scrambled farm fresh eggs Hickory smoked bacon In house made country sausage Local sliced ham Lyonnaise potatoes Provençal tomato Fresh orange and cranberry juice Seasonal fresh fruit and berries Assorted yogurts and cottage cheese Assorted muffins, croissants and Danish pastries, Sweet butter and Okanagan fruit preserves Granola, cereal and muesli Mini bagels with smoked salmon and cream cheese Scrambled farm fresh eggs Hickory smoked bacon In house made country sausage Local sliced ham Eggs Benedict with Dungeness crab and cold water shrimp, dill hollandaise New potato hash Sautéed BC mushrooms with pesto cream Cracked pepper and sweet basil crusted tomatoes Cheese platter Freshly brewed coffee and tea Freshly brewed coffee and tea 23 25 per person, minimum 30 per person, minimum 30 *For a healthy alternative: Cholesterol free scrambled eggs, turkey sausage and oatmeal with flax seed available upon request for an extra charge *Add omelette, waffle or crepe stations $5 per person All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 4 Plated Breakfast THE SUMMIT THE PINNACLE Fresh orange juice Basket of assorted muffins, croissants, Danish pastries, Pain au chocolate, sweet butter and Okanagan fruit preserves Fresh fruit and yogurt parfait Scrambled farm fresh eggs Hickory smoked bacon In house made sausage Pan-fried local potatoes with onions and fresh herbs OR potato rissole with chipotle aioli and feta cheese Fresh orange juice Basket of assorted muffins, croissants, Danish pastries, and Pain au chocolate, sweet butter and Okanagan fruit preserves Fresh fruit and yogurt parfait ~ CHOICE OF: Freshly brewed coffee and tea 18 per person, minimum 20 THE APEX Fresh orange juice Basket of assorted muffins, Danish, and croissants, sweet butter and Okanagan fruit preserves Fresh fruit and yogurt parfait Eggs Benedict with cottage ham and hollandaise Pan-fried local potatoes with onions and fresh herbs OR potato rissole with chipotle aioli and feta cheese Cracked pepper and sweet basil crusted tomatoes New York steak and eggs OR Your choice of eggs Benedict, Country ham Smoked salmon West Coast seafood Béarnaise hollandaise sauce ~ Rösti potato, peppers, onions, and cilantro OR potato rissole with chipotle aioli and feta cheese Country sausage Hickory smoked bacon Basil crusted grilled tomato Freshly brewed coffee and tea 25 per person, minimum 20 Freshly brewed coffee and tea 20 per person, minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 5 Breakfast Accompaniments Assorted individual low fat fruit yogurts ........................................................................................... 2 each Selection of cold cereals .................................................................................................................... 2 each Hot oatmeal with flax seed, brown sugar and milk ................................................................ 2 per person Homemade granola or muesli.................................................................................................. 2 per person Eggs Benedict (cottage ham and homemade hollandaise ~one egg) ...................................4 per person Eggs Florentine (spinach and homemade hollandaise ~one egg) .........................................4 per person Eggs BC (smoked salmon, shrimp and homemade hollandaise ~one egg) ........................... 5 per person West Coast Seafood Benedict (Dungeness crab and cold water shrimp)………………….5 per person Classic malted waffles (local berry compote, syrup and sweet butter ~2 pieces) ................ 3 per person Abbotsford very berry pancakes (local berry compote, syrup, whipping cream~2 pieces) ....................................................................................................... 3 per person Abbotsford very berry French toast (house made sweet bread with local berry compote, syrup, whipping cream ~2 pieces) ........................................................................................... 3 per person Hard boiled eggs hot or cold (minimum 1 doz)……………………………………………………...12 doz Country style bacon (2 pieces)………………………………………………………………………2 each House made sausages (2 links)……………………………………………………………………….3 each All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 6 Working Lunches HIGHWAY #1 EXPRESS LUNCH SUMAS SANDWICH BAR Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Salads Soup of the day Chef’s choice gourmet sandwiches (3 varieties) Assorted gourmet cookies Freshly brewed coffee and tea 17 Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Steamed new potato salad, house cured bacon and smoked three onion dressing, aged cheddar crisps ~ Chef’s choice of gourmet sandwiches and wraps (4 varieties) ~ Dessert per person, maximum 20 Choice of: Assorted dessert squares OR gourmet cookies OR Assorted fruit pies OR Seasonal fruit and berry display Freshly brewed coffee and tea 19 per person, maximum 20 Add soup for an additional $3 per person THE ABOVE MENUS ARE AVAILABLE TO GROUPS OF 20 AND UNDER ONLY For groups 20 and under we also invite you to visit the restaurant located at the hotel. Talk to your catering representative to make a reservation. All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 7 Working Lunches HOGAN PARK DELI SOUP & SANDWICH STATION Soups (Choice of One) Chicken with orzo and garden vegetables Carrot and coriander Roasted tomato and basil Spring pea with Chilliwack ham Local mushroom with spring onions and double smoked bacon German potato and leek with house cured bacon Classic French onion with cheese crouton Italian minestrone Beef barley Beef vegetable Potato with Italian sausage and kale Roasted Yam and coconut with green chillies Salads (Choice of Three) Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Kale, Belgium endive and butter lettuce salad, with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Orzo salad, with sautéed mushrooms, Asiago cheese, rocket and pine nuts, white truffle and sherry vinaigrette Barley and pumpkin salad with dried figs, golden raisins, roasted pearl onions, cilantro and mint Steamed new potato salad, house cured bacon and smoked three onion dressing, aged cheddar crisps Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Sandwiches (Choice of Four) Shaved roast beef, pickled gherkins, lettuce, Dijon mayonnaise on brown bread Black forest ham, grainy mustard mayonnaise, smoked gouda on a focaccia bun Shaved breast of turkey, cranberry mayonnaise, cheddar cheese on white bread Spicy pastrami, chipotle mayonnaise, lettuce, tomato on a kaiser roll Deli style salami sandwich, English mustard, tomato, lettuce, on multi grain ficelle Tuna salad, cucumber and sprouts, sliced tomato, multi grain bread Tandoori chicken croissant sandwich Thai noodle chicken wrap, julienne vegetables, spicy soya dressing Roasted chicken and apple salad with walnuts in a sun dried tomato tortilla Cold water shrimp, cucumber, sprouts, avocado mayonnaise on potato chive bread Garden vegetable sandwich, fresh tomato, cucumber, sprouts, lettuce, herb cream cheese (Continued … ) All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 8 Working Lunches HOGAN PARK DELI SOUP & SANDWICH STATION (continued) Greek style vegetables, cilantro mayonnaise, wrapped in a sun dried tomato tortilla Roasted vegetable coconut chutney, wrapped in a sun dried tomato tortilla Tomato bocconcini and grilled vegetables on a baguette Seasonal fruit and berry display Desserts (Choice of One) Assorted tarts and pies OR assorted dessert squares OR assorted gourmet cookies Freshly brewed coffee and tea 22 per person, minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 9 Working Lunches Build Your Own Sandwiches Salads Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Kale, Belgium endive and butter lettuce salad with roasted squash pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Soup (Choice of One) Chicken with orzo and garden vegetables Carrot and coriander Roasted tomato and basil Spring pea with Chilliwack ham Local mushroom with spring onions and double smoked bacon German potato and leek with house cured bacon Classic French onion with cheese crouton Italian minestrone Beef barley Beef vegetable Potato with Italian sausage and kale Roasted yam and coconut with green chillies Build Your Own Sandwiches Assorted breads and buns Assorted sliced smoked and cured deli meats tuna salad, egg salad and chicken salad Sliced tomatoes, lettuce, pickles, assorted mayonnaise and mustards Assorted sliced cheeses Dessert Seasonal fruit and berry display Freshly baked gourmet cookies 24 per person, minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 10 Hot Luncheon Buffets ITALIAN LUNCH GREEK LUNCH Toasted garlic bread Grilled Greek style pita bread with olive oil and oregano Soup Soup (choice one) Minestrone soup OR Potato and kale soup with Italian sausage Home style chicken soup, orzo pasta and vegetables Salads Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Roma tomato and pesto marinated bocconcini cheese salad Antipasto platter Hot Entrees Meat and cheese OR vegetarian lasagne Pappardelle with forest mushroom, cream sauce, Ricotta cheese and cherry tomatoes Fire roasted root vegetables Dessert Tuscan tiramisu Seasonal fruit and berry display Salad Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Greek salad, local feta cheese and smoked Kalamata olives Babaganoush and hummus Hot Entrees Chicken, beef OR pork souvlaki with tzatziki Vegetable moussaka Grilled vegetables with garlic and olive oil Saffron raisin rice pilaf Dessert Assorted dessert squares Minted fruit salad Freshly brewed coffee and tea 26 Freshly brewed coffee and tea per person, minimum 20 26 per person, minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 11 Hot Luncheon Buffets MEXICAN LUNCH CHINESE LUNCH Fresh tortilla chips Ranchero salsa, sour cream and guacamole Mini vegetable spring rolls, plum and ginger relish Soup Soup Wonton soup Roasted corn and chicken soup with poblano and fried tortillas Salads Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Jicama and green papaya coleslaw with cilantro, grilled poblano peppers, lime and chili vinaigrette Hot Entrees Chicken fajitas with grilled peppers and onions, warm tortillas Vegetable quesadilla, fresh tomatoes, cilantro black beans and roasted corn with jack cheese Refried beans, cheese, chipotle sour cream salsa verde Mexican rice, tomato, cumin and cilantro Salad Handpicked Fraser Valley greens, sesame orange dressing Late harvest vegetable coleslaw, Korean BBQ vinaigrette, soy ginger duck Broccoli and cashew salad, sesame orange dressing Hot Entrees Sweet and sour pork OR chicken with grilled pineapple and peppers Vegetable chop suey, bamboo shoots and baby corn BBQ pork fried rice OR steamed sticky rice Dessert Fortune cookies Seasonal fruit and berry display Freshly brewed coffee and tea Dessert 26 Warm cinnamon sugar churros Seasonal fruit and berry display per person, minimum 20 Freshly brewed coffee and tea 26 per person, minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 12 Hot Luncheon Buffets BOMBAY LUNCH GOURMET SALAD BAR Assorted naan and roti with cucumber raita Toasted poppadoms Freshly baked bread rolls Salad Rice and coconut salad with toasted almonds, chilies and green onion Kachumber salad, lime and cilantro Spicy Aloo Chat Salad Hot Entrees Butter chicken with cumin yogurt Biryani rice, toasted cashews and raisins Seasonal vegetables with coconut and fenugreek curry sauce Vegetable samosas, tamarind chutney Handpicked Fraser Valley greens Baby spinach Crisp romaine Assorted vinaigrette and house dressings Assorted seasonal garden vegetables Assorted crumbled cheese Toasted hazelnuts and almonds Grilled chicken breast Baby shrimp Grilled salmon Hard boiled eggs Dessert Dessert Seasonal fruit and berry display Assorted dessert squares Seasonal fruit and berry display Assorted fruit pies Freshly brewed coffee and tea Freshly brewed coffee and tea 26 27 per person, minimum 20 per person, minimum 20 Add soup for an additional $3 per person Add soup for an additional $3 per person All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 13 Hot Luncheon Buffets PIZZA LUNCH HERITAGE LUNCH Salads Freshly baked bread rolls Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Gem tomato salad, white balsamic and roasted garlic vinaigrette Pizza Choose two* Margherita Tomato sauce, roasted tomatoes, bocconcini and basil Primavera Tomato sauce, assorted root vegetables, basil and mozzarella cheese Hawaiian Tomato sauce, ham, pineapple and mozzarella cheese Salsicia Tomato sauce, spicy sausage, spinach, sundried tomatoes and mozzarella cheese Cajun Tomato sauce, grilled breast of chicken, red onion, mozzarella cheese and sour cream Mushroom Tomato sauce, sautéed BC mushroom, sweet onion Mozzarella cheese Salads Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Kale, Belgium endive and butter lettuce salad, with roasted squash pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Local farm grown crudités with green olive and roasted garlic sour cream, honey mustard Saracha dip Hot Entrees Pan seared chicken breast with tomato provençal and white wine oregano pan jus (add prawns 4 per person) Four cheese ravioli with forest mushroom cream sauce, ricotta cheese and cherry tomatoes Oven roasted BC nugget potato with fresh herb and extra virgin olive oil Fresh seasonal vegetables with sweet butter Dessert Assorted tortes, pies and cheesecake Seasonal fruit and berry display Dessert Seasonal fruit and berry display Assorted gourmet cookies Freshly brewed coffee and tea Freshly brewed coffee and tea 28 per person, minimum 20 26 per person, minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 14 Plated Luncheons FRASER VALLEY CHICKEN NEW YORK STEAK Freshly baked bread rolls Freshly baked bread rolls ~ Roasted squash soup with maple and hazelnuts ~ Grilled 60z New York steak with peppercorn brandy cream sauce, roasted pan fries baked tomato gratin, garlic chips (add jumbo tiger prawns $4) ~ Okanagan cherry almond tart, vanilla ice cream ~ Freshly brewed coffee and tea ~ Local mushroom and Boursin soup, roasted garlic cream, garlic chips ~ Prosciutto wrapped Fraser Valley breast of chicken, leek and onion risotto, stuffed heirloom pepper, lemon sage pan jus (add jumbo tiger prawns $4) ~ Baked apple cobbler, salted caramel sauce, vanilla ice cream ~ Freshly brewed coffee and tea 30 per person, minimum 20 people 27 per person, minimum 20 people CANNELLONI Freshly baked bread rolls ~ Heirloom tomato and onion salad with fresh basil, prosciutto, bocconcini and Sicilian olives, white balsamic oregano dressing ~ Roasted butternut squash and mushroom cannelloni with ricotta and mozzarella cheese, sautéed late season greens, thyme cream reduction ~ New York cheesecake, blueberry lavender compote, whipped cream candied lemon ~ Freshly brewed coffee and tea 24 PORK MEDALLION Freshly baked bread rolls ~ Kale, Belgium endive and butter lettuce salad, with roasted squash and pears, dried cranberries, whole mustard maple dressing with spiced pumpkin seeds ~ Seared Chilliwack pork tenderloin medallions, onion confit, roasted squash puree, seasonal vegetables, golden raisin and rosemary pan jus ~ Crème brûlé cheesecake, whipping cream and fresh fruit ~ Freshly brewed coffee and tea 28 per person, minimum 20 per person, minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 15 Plated Luncheons BC WILD SALMON SEARED PACIFIC LING COD Freshly baked bread rolls ~ Parsnip and celeriac soup, with roasted apple, thyme and smoked hazelnuts ~ Pan seared Wild Sockeye salmon, white bean and smoked duck cassoulet, late season vegetable sauté, whole mustard and tarragon sour cream ~ Chocolate banana bread pudding, spiced rum raisin analgaise ~ Freshly brewed coffee and tea Freshly baked bread rolls ~ Thai chicken noodle soup, with shitake mushrooms, rice noodles, chilies, lime and fresh Thai basil ~ Seared Pacific ling cod, yam puree, coconut green curry sauce, papaya and jicama salad ~ Blueberry lemon ricotta cake with rosemary glaze and vanilla cream ~ Freshly brewed coffee and tea 28 per person, minimum 20 29 per person, minimum 20 THE MT. BAKER BURGER Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton ~ House made 6oz BC beef patty, brioche bun, roasted garlic and onion relish, aged cheddar cheese, double smoked bacon, vine tomato, rosemary mayonnaise, sea salt and black pepper wedges ~ Vanilla ice cream, Valrhona chocolate sauce ~ Freshly brewed coffee and tea 25 per person, minimum 10, maximum 60 No substitutions All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 16 Served Reception Menus RECEPTION MENU ONE Cold canapés BC mushroom tapenade, micro rocket, shaved parmesan, basil aioli Herbal grape truffles Roasted beet and fennel tart with walnut and feta crumble Seared Albacore tuna B.L.T. Hot hors d’oeuvres Cornmeal and quinoa hush puppies, honey sriracha dip Nobashi prawns with ponzu sauce Chilliwack braised pork tartlet, caramelized onions Sirloin meatballs, brandy peppercorn sauce OR RECEPTION MENU TWO Cold canapés Mini prawn cocktails, smoked tomato relish Vine ripened tomato bruschetta, fresh basil and aged balsamic Local goat cheese soufflé, candied pecans and fresh thyme Caprese and Dungeness crab salad with globe basil and 50 year old balsamic Hot hors d’oeuvres Vegetarian spring rolls, ginger peach sauce Pacific cod and cilantro pakora, coconut chutney Spiced lamb Koffta with pistachios and saffron mint yogurt Chicken yakitori, teriyaki sauce 19 per person, based on 6 pieces each, minimum 30 These menu items are passed by servers and not on stations, They are recommended for pre-dinner receptions or as an addition to reception platters or stations. All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 17 Served Reception à la carte COLD CANAPÉS Price per dozen Minimum 3 dozen per selection Seared Albacore tuna, pickled vegetables, Dungeness crab............................................................. 30 Rivers Inlet salmon tataki, mirin ginger glaze .................................................................................... 26 Herbal grape truffles with candied pecans ....................................................................................... 24 Ripe melon, small batch prosciutto, fresh basil, aged balsamic ....................................................... 25 Mini prawn cocktail, smoked tomato relish ...................................................................................... 27 Vine ripened tomato bruschetta, fresh basil, aged balsamic ........................................................... 25 Local goat cheese soufflé, candied pecans and fresh thyme ........................................................... 25 Parmigiano-Reggiano crisps, local chèvre mouse, spiced walnuts………………………………….24 Asian BBQ Yarrow duck pancake ....................................................................................................... 26 Seared Albacore tuna B.L.T. ............................................................................................................... 30 Chilled lobster salad with pickled cucumber and caviar ................................................................... 34 Fresh shucked oysters with citrus ice ................................................................................................ 36 Smoked salmon, wild rice blini, fresh dill ........................................................................................... 30 Caprese and Dungeness crab salad with globe basil and 50 year balsamic ..................................... 30 BC mushroom tapenade, micro rocket, shaved parmesan, basil aioli ……………………………...24 HOT HORS D’OEUVRES Vegetarian spring rolls, ginger peach sauce ...................................................................................... 27 Pacific cod and cilantro pakora, coconut chutney ............................................................................. 29 Chilliwack braised pork tartlet, caramelized onions ......................................................................... 29 Chicken yakitori, teriyaki sauce .......................................................................................................... 29 Cornmeal and quinoa hush puppies with sriracha honey dip ............................................................ 27 Nobashi prawns with ponzu sauce ..................................................................................................... 30 Spiced lamb Koffta with pistachios and saffron mint yogurt .......................................................... 29 Sirloin meatballs, brandy peppercorn sauce ...................................................................................... 27 Vegetable pakora, tamarind chutney ................................................................................................ 27 Mini spanakopita, tzatziki sauce ........................................................................................................ 27 Chicken or beef satays, Indonesian peanut sauce ............................................................................ 28 Chicken drumettes, honey garlic sauce ............................................................................................. 28 Tandoori chicken or prawns, cumin yogurt ....................................................................................... 29 Seared Qualicum scallops, cauliflower puree, crisp bacon ............................................................... 30 Pan seared foi gras mini club sandwich ............................................................................................. 60 Braised Kobe short rib, star anise jus, toasted hazelnut ................................................................... 48 Sirloin sliders, onion marmalade ......................................................................................................... 35 Roasted local pork belly, butternut squash and braised shallots .................................................... 29 BC forest mushroom and chevre tartlet ............................................................................................. 27 Mini twice baked potato with chive and white truffle ...................................................................... 27 Mini Yorkshire puddings with braised beef, roasted garlic jus and horseradish cream ................... 31 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 18 Decorative Platters Per person price unless stated otherwise Platters are a minimum order of 10 unless started otherwise Farm fresh crudités, assorted seasonal dips ...................................................................................................... 3.5 Cheese display with breads, crackers and fresh fruit .......................................................................................... 5 Local Artisanal cheese display with breads, crackers and fresh fruit (minimum 30) .........................................8 Charcuterie display with assorted mustards ...................................................................................................... 4.5 Fresh fruit and berry display .................................................................................................................................. 4 Antipasto platter with grilled and marinated vegetables, cured Italian meats, olives and fresh breads (minimum 30) ................................................................................................................................... 5 Assorted Chefs choice finger sandwiches (three pieces per serving) ................................................................ 4 Assorted dessert squares (two pieces per serving) .......................................................................................... 2.5 Assorted French pastries ................................................................................................................... 29 per dozen Cold smoked salmon display with traditional condiments (minimum 20) .......................................................... 7 Gourmet artisan flat breads Choice of one per (two pieces per serving) (goat cheese and arugula, caramelized onions, gouda, chicken and smoked tomato, pesto and grilled peppers) .......... 3 Gourmet thin crust 10 inch pizza (fresh tomato sauce and assorted toppings) ............................... 15 per pizza Tiger prawn cocktail tower with traditional condiments (100 pieces) ............................................................300 Canadian crab legs with fresh lemon and traditional condiments .................................................................... 10 Assorted sushi and maki rolls, wasabi, soy and pickled ginger (5pc) .................................................................. 7 Fresh local shucked oysters, assorted relishes, salsas and condiments (minimum 5 dozen) ........ 40 per dozen All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 19 Reception Stations & Midninght Buffets CANADIAN SEAFOOD STATION Marinated scallops and cold water baby shrimp Cold smoked Rivers Inlet salmon Cedar plank salmon with maple glaze Matsqui First Nation Indian candy Smoked Abbotsford trout and Pacific cod Marinated Vancouver Island mussels and clams Chilled tiger prawns with traditional condiments 27 per person EAST INDIAN STATION Indian bread and pompadom display Assorted chutney, dips, and pickles Vegetable and chicken samosas Pacific cod and cilantro pakoras Tandoori chicken skewers 14 per person GAME NIGHT Corn tortilla chips with fresh ranchero salsa, guacamole and sour cream, cheese dip with green chilies Sirloin sliders, onion marmalade Spicy chicken drumettes with blue cheese and cilantro dip Mini corn dogs with old fashion mustard Roasted peanuts in the shell Spinach and artichoke dip, fresh sour dough bread 20 per person 50 minimum people unless otherwise stated Coffee and tea station included with minimum three station selection Please contact our catering department to assist you in customizing a reception station combination All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 20 Reception Stations & Midnight Buffets MEXICAN FIESTA Fresh warm tortilla chips with house made salsa and cheese sauce Grilled chicken taquitos with salsa verde Cinnamon churros with caramel sauce 12 per person LATENIGHT FAST FOOD Poutine with fresh cheese curds and white truffle gravy In house made Angus Beef sliders with caramelized onions , aged cheddar and rosemary mayonnaise Caramel popcorn with roasted peanuts 14 per person S’MORE BAR Toast your own s’mores Marshmallows to toast Assorted cookies Dark and milk chocolate Coconut and nuts to garnish Hot chocolate with mini marshmallows 10 per person D.I.Y.GRILLED CHEESE BAR Aged cheddar, smoked gouda, swiss and brie Crumbled danish blue Assorted pickles and compotes Sliced prosciutto and bacon Hot sauce, house made ketchup and rosemary mayonnaise Tater tots with feta and green onions 14 per person 50 people minimum unless otherwise stated Coffee and tea station included with minimum three station selection Please contact our catering department to assist you in customizing a reception station combination All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 21 Interactive Stations Chef attended station preparing individual gourmet plates GOURMET RAVIOLI SEARED ALBACORE TUNA Individual served ravioli filled with Italian sausage and fennel in a light cream sauce, fresh herb basil cold pressed olive oil, aged balsamic, crispy pancetta Seared Albacore tuna with steamed sticky rice, Dungeness crab, pickled vegetables, ponzu glaze 12 per person 10 per person THE KEBAB MAN Beef and lamb shish kebabs, baked saffron rice with dried fruit and toasted almonds, garlic yogurt sauce ITALIAN BRAISED VEAL White wine braised veal with rosemary and lemon, creamy polenta, veal jus, shaved parmesan cheese 10 per person 12 per person OLD FASHION BURGER STATION Mini grilled sirloin burgers, aged farm house cheddar, small batch bacon, vine ripened tomatoes 10 per person J CHEUNG FUN CART Wok fried chowmein “take out” with barbeque duck and prawn, crispy bean sprouts, cilantro, hoisin sauce, crispy steam buns MEMPHIS STYLE PULLED PORK ROLL 13 per person Slow cooked Chilliwack pulled pork, in-house chipotle barbeque sauce, sweet and sour cabbage, mulato mayonnaise, soft potato roll 10 per person Minimum three stations ~ 50 people unless otherwise stated Coffee and tea station included with minimum three station selection Please contact our catering department to assist you in customizing a reception station combination All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 22 Deluxe Dessert Station DESSERT EXTRAVAGANZA Classic tarts, flans Freshly baked pies Assorted cheesecakes, tortes European gâteaus French pastries Dark chocolate mousse Cheese display with artisan breads and crackers Seasonal fruit and berry display Freshly brewed coffee and tea 19 per person, minimum 50 ADD CHOCOLATE FOUNTAIN Your choice of Belgium chocolate Dark, milk or white Assorted mini baked goods, cubed fruit Rice crispy treats and marshmallows 7 per person (with Dessert Extravaganza minimum 50) 13 per person (on own minimum 50) CHOCOHOLIC STATION Dark chocolate torte with sour cherries and sweetened cream Triple decadence chocolate cake Assorted brownies and cookies Chocolate dipped strawberries Assorted chocolate cheesecakes White chocolate mousse with fresh berries Chocolate pot au crème Milk chocolate fondue with assorted mini baked goods, cubed fruit, rice crispy treats and marshmallows Mexican hot chocolate with house made marshmallows Freshly brewed coffee and tea 25 per person, minimum 50 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 23 Deluxe Reception Stations TASTE OF THE FRASER VALLEY Abbotsford City Market Display Assorted cheese and bakery breads Farm fresh vegetables with seasonal dips Valley meats and cold cuts Chilliwack Display Peaches and cream corn and tomato salsa with fresh corn chips Slow cooked pulled pork sliders, pickled cabbage slaw Cedar plank cold smoked salmon First Nations candied salmon and smoked trout Mission Display Gathered forest mushroom and goat cheese tartlets Seared lamb satay with apricot and tomato chutney Wild game and fig sausage, red wine jelly Maple Ridge Carving Station Pitt Meadows roasted strip loin, Golden Ears blue cheese crust Assorted mustards and dollar buns Harrison Dessert Extravaganza Dark chocolate fondue with fresh fruit, baked goods and toasted hazelnuts Assorted pies and cakes French pastries 43 per person, minimum 50 COAST TO COAST British Columbia Fraser Valley crudité display with assorted seasonal dips BC smoked salmon and cod display Marinated Pacific prawns and scallops Candy salmon and smoked trout display Seared Albacore tuna with soy glaze and pickled vegetables Fresh shucked local oysters Prairies Station Alberta beef carving station with dollar buns and condiments, lavender jus Roasted chicken drumettes with fire weed honey Buffalo meatballs with Canadian Rye whiskey sauce Atlantic Station North Atlantic mini lobster pie White wine steamed PEI mussels, fresh sour dough bread Cod cakes with green chili and cilantro Quebec Station Montreal style mini bagel chips, assorted dips and spreads Assorted pate and terrines and smoked duck Poutine with white truffle jus and fresh cheese curds Ontario Station Kitchener pork sausage roll Northern Ontario wild rice cake with sundried cherries Niagara grape truffles Dessert Station Canadian cheese board with artisan breads and crackers Assorted French pastries and tarts Dark chocolate fondue with Okanagan fruit 46 per person, minimum 50 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 24 Reception Station Accompaniments DIPS AND SALSA Spinach and onion dip with fresh artisan bread (serves 15) .........................................................................30 Ten layer Mexican bean dip with fresh corn chips (serves 15) .....................................................................30 Humus and garlic yogurt dip with pita chips (serves 15) ..............................................................................30 Farm house cheese fondue with artisan bread and fresh fruit (serves 15) ................................................. 40 Fresh field tomato salsa with corn chips (serves 15) ..................................................................................... 25 Pacific shrimp and sweet corn salsa with corn chips (serves 15) .................................................................30 SNACKS Party mix (serves 15) ....................................................................................................................................... 10 Potato chips (serves 15) .................................................................................................................................. 10 Mini pretzels (serves 15) ................................................................................................................................. 10 Deluxe roasted nuts (serves 15) .................................................................................................................... 18 Large soft pretzels with assorted mustards ............................................................................... 20 per dozen CHEF ATTENDED CARVING STATIONS Roasted Alberta beef Dollar buns, traditional condiments and merlot jus (minimum 30) ....................................................6 Roasted Alberta strip loin Blue cheese crust with dollar buns, traditional condiments and merlot jus (minimum 30) ...............8 Roasted Alberta prime rib Dollar buns, traditional condiments and roasted garlic jus (minimum 40) ........................................ 11 Fraser Valley ham Fire weed honey glaze, dollar buns, traditional condiments (minimum30) ........................................6 Chilliwack pork loin Apple raisin chutney, dollar buns, grainy mustard brandy sauce (minimum 30) ................................6 Roasted leg of lamb with chimichurri sauce, pan jus (minimum 30) .............................................................9 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 25 Fall Winter Plated Dinners (Available October-March) FRASER VALLEY CHICKEN SEARED CHINOOK SALMON Freshly baked bread rolls Freshly baked bread rolls ~ ~ Parsnip and celeriac soup, with roasted apple, thyme and smoked hazelnuts Braised veal shank croquette, red wine reduction, butter poached langoustine, celeriac puree, whole mustard jus ~ Seared chicken breast wrapped with double smoked bacon, roasted yam and local Chèvre puree, peppercorn sauce ~ Crème brûlé, cheesecake, fresh fruit and vanilla anglaise ~ ~ Seared Chinook salmon, golden beet and fennel risotto, thyme citrus beurre blanc ~ Blueberry lemon ricotta cake with rosemary glaze and vanilla gelato ~ Freshly brewed coffee and tea Freshly brewed coffee and tea 34 36 per person, minimum 20 per person, minimum 20 GRILLED CHILLIWACK PORK PACIFIC LING COD Freshly baked bread rolls Freshly baked bread rolls ~ ~ Roasted sweet potato and coconut soup with chili and lime Golden beet and fennel salad with heirloom carrots, green apple with crumbled feta and mint ~ ~ Grilled Moorish pork chop stuffed with sultanas and cumin, roasted root vegetable puree and sherry jus ~ Pistachio cheesecake, saffron and vanilla bean anglaise and p0magranit Seared Pacific ling cod, chanterelle and squash Cannelloni, pumpkin hash, celeriac cream ~ Freshly brewed coffee and tea ~ Okanagan dark cherry and almond flan, vanilla gelato, cherry Merlot sauce ~ Freshly brewed coffee and tea 37 35 per person, minimum 20 per person, minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 26 Fall Winter Plated Dinners (Available October-March) ROASTED NEW YORK STRIP SMOKED PRIME RIB Freshly baked bread rolls Freshly baked breads and rolls ~ ~ Spinach and ricotta ravioli, mushroom sauté, garlic chips, basil and cream Wild mushroom and Armagnac volute, black truffle thyme cream, walnut crumble ~ Sea salt and peppercorn crusted Angus prime rib, fig and walnut jus , whipped yam and Yukon Gold potato with roasted Poblano peppers buttered seasonal vegetables, herb Yorkshire pudding ~ Roasted Black Angus strip loin, sautéed mushroom, roasted garlic olive oil potato puree, asparagus and baby carrots, Okanagan porter demi, Béarnaise sauce ~ Chocolate banana bread pudding, spiced rum raisin Gelato ~ ~ Triple decadent, mousse cake, espresso cream and almond biscuit Freshly brewed coffee and tea ~ Freshly brewed coffee and tea 40 48 per person, minimum 20 per person, minimum 20 BEEF AND PRAWN DUO Freshly baked bread rolls ~ Butter lettuce salad, with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds ~ Grilled Black Angus tenderloin and roasted tiger prawns, potato and Fontina gratin, buttered seasonal vegetables and red wine jus ~ Local apple and cardamom cobbler, vanilla gelato, caramel wafer ~ Freshly brewed coffee and tea FILLET MIGNON AND LOBSTER Freshly baked bread rolls ~ Caesar salad, roasted garlic and lemon dressing, shaved parmesan cheese, crisp house curd bacon ~ Pan roasted BC fillet mignon, merlot jus with half a butter poached Atlantic Lobster, black garlic hollandaise, caramelized onion, pomme puree with and buttered seasonal vegetables ~ Dark chocolate and peanut butter mouse torte, banana brûlée, crème caramel gelato ~ 43 Freshly brewed coffee and tea per person, minimum 20 Market Price per person , minimum 20 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 27 Fall Winter Plated Dinners (Available October-March) CHOICE OF PLATED DINNER PLATED VEGETARIAN ENTRÉE OPTIONS Freshly baked bread rolls Four cheese ravioli, oven dried Campari tomatoes, parmesan cream sauce, pea tip salad and balsamic reduction ~ Parsnip and celeriac soup, with roasted apple, thyme and smoked hazelnuts OR Wild mushroom and Armagnac volute, black truffle thyme cream, walnut crumble ~ Caesar salad, roasted garlic and lemon dressing, shaved parmesan cheese, crisp house cured bacon OR Butter lettuce salad, with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds ~ Choice Of: Seared chicken breast wrapped with double smoked bacon, roasted yam and local Chèvre puree, peppercorn sauce OR Spinach and Portobello mushroom cannelloni in fresh basil and tomato olive oil emulsion with asiago cream OR Potato and mushroom pave with McLennan Creek goat’s cheese, oven cured heirloom tomatoes and BC woodland mushroom ragout (Gluten Free) OR Grilled vegetable tian, seared potato cake, chick pea and tomato ragout (Vegan) OR 29 per person Seared Chinook salmon, golden beet and fennel risotto, thyme citrus beurre blanc OR Grilled Black Angus strip loin, sautéed mushroom, roasted garlic olive oil potato puree, asparagus and baby carrots, Okanagan porter demi, Béarnaise sauce ~ Triple decadent, mousse cake, espresso cream and almond biscuit ~ Freshly brewed coffee and tea 46 per person , minimum 30 Entrée selections must be provided to Catering Office five business days prior to event date All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 28 Fall Winter Additions to Plated Dinners Price Per Person SOUPS Chicken soup with orzo and garden vegetables ..................................................................................5 Carrot and coriander soup with crème fraîche and carrot chips ........................................................5 Roasted tomato and saffron soup with fried chick peas ....................................................................5 Sweet corn and chipotle soup, green tomato and cilantro salsa ...................................................... 6 Local mushroom and Boursin soup, roasted garlic cream, garlic chips ............................................. 6 Potato soup with house cured bacon, chives and aged cheddar crisp ............................................. 6 Classic French onion soup with cheese crouton ................................................................................. 6 Roasted yam and coconut soup with green chillies, golden quinoa hush puppies ........................... 7 Cauliflower soup, wild salmon caviar, chive crème fraîche ................................................................. 7 Consommé of Fraser Valley chicken with pearl vegetables “en croute” .......................................... 8 Seafood chowder ................................................................................................................................. 9 West Coast spot prawn bisque ............................................................................................................ 9 SALADS Butter lettuce salad with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds.................................................................................................... 6 Caesar salad, roasted garlic and lemon dressing, shaved parmesan cheese, crisp pancetta ....................................................................................................................................... 6 Golden beet and fennel salad with heirloom carrots, green apple with crumbled feta and mint ….7 Spinach and rocket greens with goat’s pride cheese, roasted cherries, caramelized walnuts, cherry and rosemary dressing .............................................................................................................. 7 Heirloom tomato and bocconcini salad with grilled zucchini, aged balsamic, shaved Parmigiano-Reggiano cheese, micro herbs .......................................................................................... 7 BC mountain sheep’s brie “en croute” handpicked field greens, raspberry vinaigrette ................. 9 Wilted baby spinach salad with parmesan cheese crisp, maple candied bacon and field mushroom .................................................................................................................................... 9 APPETIZERS Potato gnocchi with gorgonzola cream, crisp pancetta, sweet peas and chives ............................. 8 Semolina gnocchi, wild mushroom sauté, wine reduction, shaved parmesan cheese, fried garlic ..8 Braised veal and ricotta cannelloni, roasted tomato rosè, shaved parmesan, fresh basil .............. 10 Seared BC Albacore Tuna, ponzu glaze, Dungeness crab and pickled vegetable salad .................. 10 West Coast seafood sampler .............................................................................................................. 12 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 29 Fall Winter Buffet Dinners (Available October-March) PACIFIC RIM Artisan breads and rolls Salads (choice of 5 salads) Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Kale, Belgium endive and butter lettuce salad with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Orzo salad with sautéed mushrooms, Aisago cheese, rocket and pine nuts, white truffle and sherry vinaigrette Barley and pumpkin salad with dried figs, golden raisins, roasted pearl onions, cilantro and mint Steamed new potato salad, house cured bacon and smoked three onion dressing, aged cheddar crisps Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Decorated Platters Chilled snow crab with cocktail sauce and lemon Sautéed jumbo tiger prawns with Thai green curry sauce and rice noodles Display of smoked Pacific black cod, mackerel, cold smoked salmon and house made Indian candy Cedar plank Rivers Inlet Sockeye salmon, lemon caper remoulade, pickled onion and parsley salad Seasonal West Coast oysters with assorted condiments Marinated cold water shrimp salad Local and imported artisanal cheeses with warm breads, crackers and fresh fruit Local farm grown crudités with green olive and roasted garlic sour cream, honey mustard Sriracha dip Carving Sea salt and pepper corn crusted Black Angus prime rib, black truffle rosemary jus OR Herb crusted Black Angus beef tenderloin, Armagnac jus and sauce béarnaise Hot Dishes Seared chicken breast wrapped with double smoked bacon, roasted yam and local Chèvre puree, peppercorn sauce OR slow roasted local pork shoulder, onion confit, roasted squash, golden raisin, rosemary pan jus Seared tandoori Ling Cod, cucumber and tomato salad, tamarind reduction, spiced lentils, papadum chips Roasted spring salmon, braised winter greens, Gratinée Bay scallops , white wine cream Seafood cannelloni with spinach and cold water shrimp, Dungeness crab and lobster with chanterelles and tarragon cream OR boleto mushroom ravioli with peccorino thyme cream, roasted mushrooms, parsley and brown butter crumb (continued) All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 30 Fall Winter Buffet Dinners (Available October-March) PACIFIC RIM (continued) Roasted heirloom carrots, with caraway and balsamic onions OR Late season vegetable ratatouille, roasted eggplant and garlic puree, crumbled Rockford cheese Roasted Yukon gold potatoes with lemon butter and crispy leeks OR whipped potatoes with rosemary, pancetta and garlic chips OR lemon grass scented sticky rice with coconut and lime leaves Dessert Toast your own S’mores Marshmallows to toast with assorted cookies dark and milk chocolate, coconut and nuts to garnish Ricotta and blueberry cake with rosemary glaze and orange cream Cheesecakes, tortes, flans and tarts House crème brûlé, chocolate pot au crème Assorted fruit pies and French pastries Chocolate covered strawberries Seasonal fruit and berries ~ Freshly brewed coffee and tea 56 per person, minimum 75 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 31 Fall Winter Buffet Dinners (Available October-March) NORTHERN FLAVOURS Artisan breads and rolls Salads (choice of 5 salads) Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Kale, Belgium endive and butter lettuce salad with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Orzo salad with sautéed mushrooms, Asiago cheese, rocket and pine nuts, white truffle and sherry vinaigrette Barley and pumpkin salad with dried figs, golden raisins, roasted pearl onions, cilantro and mint Steamed new potato salad, house cured bacon and smoked three onion dressing, aged cheddar crisps Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Decorated Platters Iced jumbo tiger prawns, horseradish sauce Display of smoked Pacific black cod, mackerel, cold smoked salmon and house made Indian candy Cedar plank Rivers Inlet Sockeye salmon, lemon caper remoulade, pickled onion and parsley salad Smoked and cured meats with assorted in house made patés , terrines and galantines Local and imported artisanal cheeses with warm breads, crackers and fresh fruit Local farm grown crudités with green olive and roasted garlic sour cream, honey mustard Sriracha dip Carving Smoked Angus beef strip loin with peppercorn crust, black truffle and rosemary jus OR Slow roasted leg of venison with juniper and ginger, black current jus Hot Dishes Braised coconut beef with chilies, lemon grass and ginger with steamed coconut rice OR Slow roasted local pork shoulder, onion confit, roasted squash, golden raisin, rosemary pan jus Seared chicken breast wrapped with double smoked bacon, roasted yam and local Chèvre puree, peppercorn sauce Seared tandoori Ling cod, cucumber and tomato salad, tamarind reduction, spiced lentils, papadum chips OR Seared Chinook salmon, golden beet and fennel risotto, thyme citrus beurre blanc Pappardelle with braised rabbit and Italian sausage ragout with sage fresh ricotta OR Boleto mushroom ravioli with peccorino thyme cream, roasted mushrooms, parsley and brown butter crumb (continued) All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 32 Fall Winter Buffet Dinners (Available October-March) NORTHERN FLAVOURS (continued) Roasted heirloom carrots with caraway and balsamic onions OR Late season vegetable ratatouille, roasted eggplant and garlic puree, crumbled Rockford cheese Roasted Yukon gold potatoes with lemon butter and crispy leeks OR Whipped potatoes with rosemary, pancetta and garlic chips OR Rice pilaf with sautéed wild mushrooms, toasted hazelnuts Dessert Chocolate banana bread pudding with rum raisin gelato Ricotta and blueberry cake with rosemary glaze and orange cream Cheesecakes, tortes, flans and tarts House crème brûlé, chocolate pot au crème Assorted fruit pies and French pastries Chocolate covered strawberries Seasonal fruit and berries ~ Freshly brewed coffee and tea 50 per person, minimum 75 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 33 Fall Winter Buffet Dinners (Available October-March) TASTE OF THE FRASER VALLEY Artisan breads and rolls Salads (choice of 5 salads) Handpicked late season greens, fig honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Kale, Belgium Endive and butter lettuce salad, with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Orzo salad with sautéed mushrooms, Asiago cheese, rocket and pine nuts, white truffle and sherry vinaigrette Barley and pumpkin salad with dried figs, golden raisins, roasted pearl onions, cilantro and mint Steamed new potato salad, house cured bacon and smoked three onion dressing, aged cheddar crisps Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Decorated Platters Smoked and cured meats with assorted in house made patés, terrines and galantines Local and imported artisanal cheeses with warm breads, crackers and fresh fruit Local farm grown crudités with green olive and roasted garlic sour cream, honey mustard Sriracha dip Carving Sea salt and pepper corn crusted Black Angus roast beef, black truffle rosemary jus OR Roasted pork loin, stuffed with apple and cardamom, quince and thyme jus Hot Dishes Seared chicken breast wrapped with double smoked bacon, roasted yam and local Chèvre puree, peppercorn sauce OR slow roasted local pork shoulder, onion confit, roasted squash, golden raisin rosemary pan jus Seared tandoori Ling cod, cucumber and tomato salad, tamarind reduction, spiced lentils, papadum chips OR Seared Chinook salmon, golden beet and fennel risotto, thyme citrus beurre blanc Boleto mushroom ravioli with peccorino thyme cream, roasted mushrooms, parsley and brown butter crumb OR Winter greens and ricotta cannelloni, roasted tomato and artichoke stew with Sicilian olives Roasted heirloom carrots with caraway and balsamic onions OR Late season vegetable ratatouille, roasted eggplant and garlic puree, crumbled Rockford cheese Roasted Yukon gold potatoes with lemon butter and crispy leeks OR whipped potatoes with rosemary, pancetta and garlic chips OR lemon grass scented sticky rice with coconut and lime leaves ~ (continued) All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 34 Fall Winter Buffet Dinners TASTE OF THE FRASER VALLEY (continued) Dessert Chocolate banana bread pudding with rum raisin gelato Ricotta and blueberry cake with rosemary glaze and orange cream Cheesecakes, tortes, flans and tarts House crème brûlé, chocolate pot au crème Assorted fruit pies Seasonal fruit and berries ~ Freshly brewed coffee and tea 45 per person, minimum 50 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 35 Fall Winter Buffet Dinners (Available October-March) ABBOTSFORD MARKET Artisan breads and rolls Salads (choice of 5 salads) Handpicked late season greens, fig, honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Kale, Belgium endive and butter lettuce salad with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Orzo salad with sautéed mushrooms, Asiago cheese, rocket and pine nuts, white truffle and sherry vinaigrette Barley and pumpkin salad with dried figs, golden raisins, roasted pearl onions, cilantro and mint Steamed new potato salad, house cured bacon and smoked three onion dressing, aged cheddar crisps Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Decorated Platters Smoked and cured meats with assorted in house made patés, terrines and galantines Local and imported artisanal cheeses with warm breads, crackers and fresh fruit Local farm grown crudités with green olive and roasted garlic sour cream, honey mustard Sriracha dip Hot Dishes Grilled beef medallions with a yam and onion puree, roasted chilies and ginger Sriracha sauce OR Slow roasted local pork shoulder, onion confit, roasted squash, golden raisin rosemary pan jus Roast nine cut chicken with whole mustard, lemon and honey Seared Tandoori Pacific cod, cucumber and tomato salad, tamarind reduction, spiced lentils, papadum chips OR Seared Sockeye salmon, golden beet and fennel risotto, thyme citrus beurre blanc Boleto mushroom ravioli with peccorino thyme cream, roasted mushrooms, parsley and brown butter crumb OR Winter greens and ricotta cannelloni, roasted tomato and artichoke stew with Sicilian olives Roasted heirloom carrots with caraway and balsamic onions OR Late season vegetable ratatouille, roasted eggplant and garlic puree, crumbled Rockford cheese Roasted Yukon gold potatoes with lemon butter and crispy leeks OR whipped potatoes with rosemary, pancetta and garlic chips OR lemon grass scented sticky rice with coconut and lime leaves ~ (continued) All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 36 Fall Winter Buffet Dinners (Available October-March) ABBOTSFORD MARKET (continued) Dessert Chocolate banana bread pudding with vanilla ice cream Ricotta and blueberry cake with rosemary glaze and orange cream Cheesecakes, tortes, flans and tarts Assorted fruit pies Seasonal fruit and berries Freshly brewed coffee and tea 43 per person, minimum 50 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 37 Fall Winter Buffet Dinners (Available October-March) WHATCOM BOUNTY Artisan breads and rolls Salads (choice of 5 salads) Handpicked late season greens, fig honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Kale, Belgium endive and butter lettuce salad with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Orzo salad with sautéed mushrooms, Asiago cheese, rocket and pine nuts, white truffle and sherry vinaigrette Barley and pumpkin salad with dried figs, golden raisins, roasted pearl onions, cilantro and mint Steamed new potato salad, house cured bacon and smoked three onion dressing, aged cheddar crisps Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Decorated Platters Local and imported artisanal cheeses with warm breads, crackers and fresh fruit Local farm grown crudités with green olive and roasted garlic sour cream, honey mustard Sriracha dip Carving Sea Salt and pepper corn crusted Black Angus roast beef, black truffle rosemary jus OR Roasted pork loin, stuffed with apple and cardamom, quince and thyme jus Hot Dishes Roast nine cut chicken with whole mustard, lemon and honey Slow roasted local pork shoulder, onion confit, roasted squash, golden raisin rosemary pan jus OR Seared tandoori Pacific cod, cucumber and tomato salad, tamarind reduction, spiced lentils, papadum chips Boleto mushroom ravioli with peccorino thyme cream, roasted mushrooms, parsley and brown butter crumbs Roasted heirloom carrots with caraway and balsamic onions OR Late season vegetable ratatouille, roasted eggplant and garlic puree, crumbled Rockford cheese Roasted Yukon gold potatoes with lemon butter and crispy leeks OR whipped potatoes with rosemary, pancetta and garlic chips OR lemon grass scented sticky rice with coconut and lime leaves Dessert Chocolate banana bread pudding with vanilla ice cream Ricotta and blueberry cake with rosemary glaze and orange cream Cheesecakes, tortes, flans and tarts Assorted fruit pies Seasonal fruit and berries Freshly brewed coffee and tea 40 per person, minimum 50 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 38 Fall Winter Buffet Dinners (Available October-March) VEDDER MOUNTAIN Artisan breads and rolls Salads (choice of 5 salads) Handpicked late season greens, fig honey and hazelnut vinaigrette, sour cream dressing with roasted lemon and dill Classic Caesar salad, house made dressing, shaved parmesan cheese, brown butter crouton Kale, Belgium endive and butter lettuce salad with roasted squash, pears and dried cranberries, whole mustard maple dressing with spiced pumpkin seeds Rice and coconut salad with toasted almonds, green papaya, chilies and spring onions Orzo salad with sautéed mushrooms, Asiago cheese, rocket and pine nuts, white truffle and sherry vinaigrette Barley and pumpkin salad with dried figs, golden raisins, roasted pearl onions, cilantro and mint Steamed new potato salad, house cured bacon and smoked three onion dressing, aged cheddar crisps Golden beet and fennel slaw with heirloom carrots, green apple with crumbled feta and mint Local farm grown crudités with green olive and roasted garlic sour cream, honey mustard Sriracha dip Hot Dishes Grilled beef medallions with yam and onion puree, roasted chilies and ginger Saracha sauce OR Slow roasted local pork shoulder, onion confit, roasted squash, golden raisin rosemary pan jus Roast nine cut chicken with whole mustard, lemon and honey OR Seared tandoori Pacific cod, cucumber and tomato salad, tamarind reduction, spiced lentils, papadum chips Pappardelle with peccorino thyme cream, roasted mushrooms, parsley and brown butter crumbs Roasted heirloom carrots with caraway and balsamic onions OR Late season vegetable ratatouille, roasted eggplant and garlic puree, crumbled Rockford cheese Roasted Yukon gold potatoes with lemon butter and crispy leeks OR whipped potatoes with rosemary, pancetta and garlic chips OR lemon grass scented sticky rice with coconut and lime leaves Dessert Cheesecakes, tortes, flans and tarts Assorted fruit pies Seasonal fruit and berries Freshly brewed coffee and tea 37 per person, minimum 30 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 39 Host Wine Selection Our house wine list encompasses delicious, food-friendly wines from local British Columbia complemented by carefully selected choices from other great wine regions of the world. Wine is often a personal experience, so if you do not see what you are looking for on this list, please feel free to request a wine that you would like to see at your event, we may be able to order specifically for you. Your catering representative will be happy to guide you as you make your selections, so please feel free to ask for a recommendation! SPARKLING WINE Bailly Lapierre, Reserve Cremant de Bourgogne, France ......................................................................42 See Ya Later Ranch, Brut, BC, VQA ........................................................................................................ 40 Villa Teresa, Organic Rose Veneto or Prosecco Frizzante, Italy ............................................................ 31 Wolf Blass—Yellow Label, Sparkling Brut, Australia ........................................................................... 29 WHITE WINES Kim Crawford, Sauvignon Blanc, New Zealand....................................................................................... 38 Blasted Church, Hatfields Fuse, BC, VQA ................................................................................................ 36 Gray Monk, Pinot Gris, BC VQA ............................................................................................................... 35 Calona Artist Series, Unoaked Chardonnay, BC, VQA ............................................................................. 33 Red Rooster, Pinot Gris, BC, VQA ............................................................................................................ 30 Red Rooster, Gewurtztraminer, BC, VQA ................................................................................................ 28 Peller Estates, Pinot Blanc, BC, VQA ........................................................................................................ 26 RED WINES Valpolicella Superiore Ripasso, Pasqua, Italy .......................................................................................... 43 J. Lohr Seven Oaks, Cabernet Sauvingnon, California ........................................................................... 40 Wayne Gretzky, Cabernet Sauvingnon/Syrah, BC, VQA.......................................................................... 34 Rosemount, Shiraz, Australia................................................................................................................... 32 Red Rooster, Merlot, BC, VQA .................................................................................................................. 31 Cupcake, Red Velvet, California ............................................................................................................... 29 Calona Artist Series, Cabernet Merlot, BC, VQA ..................................................................................... 28 Peller Estates, Merlot, BC, VQA ............................................................................................................... 26 All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 40 Bar Service House Brand Spirits Top Shelf Spirits Liqueurs & Specialty Spirits Premium Spirits Standard Beer Premium Beer Coolers and Ciders Standard Brand Wine Premium Brand Wine Energy Drinks Sparkling Water Soft Drinks Fruit Juices per bottle per bottle per bottle per glass per glass per item per item per glass per glass HOST BAR* CASH BAR** 4.5 5.5 6.5 8.5 4.5 5 5 5 6 3 3 2 2 6 7 8 10 6 6.5 6.5 6.5 7.5 4 4 2.5 2.5 *Host Bar—Prices are subject to 15% Gratuity, 10% Liquor Tax and 5% GST **Cash Bar—taxes are included Should consumption be less than $300.00 per bar, a Bartender labour charge of $100.00 per 4 hour period per bar will be applied to the total bill. SPECIALTY BEVERAGES Non – Alcoholic Fruit Punch (serves 25~minimum 2) ..................................................... $38.00 per gallon Alcoholic Fruit Punch (serves 25~minimum 2) ................................................................ $76.00 per gallon Martinelli’s non-alcoholic Sparkling Cider ........................................................................ $14.00 per bottle All prices subject to 15% gratuity and 5% GST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 41
