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 25,000 square feet of meeting, theatre, and exhibition space that can break into nine 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. The culinary fare at the Ramada is unlike any offered in the Fraser Valley. 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. The Culinary Team is also proud to be Ocean Wise 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. SPRING & SUMMER (APRIL—SEPTEMBER) CATERING MENUS ~ Table of Contents Beverages and Snacks............................................................................................................................................ 2 Breakfast Buffets ................................................................................................................................................ 3-4 Plated Breakfast ..................................................................................................................................................... 5 Breakfast Accompaniments .................................................................................................................................. 6 Working Luncheons ............................................................................................................................................ 7-8 Hot Luncheon Buffets ........................................................................................................................................ 9-11 Plated Luncheons .............................................................................................................................................. 12-13 Served Reception Menus ...................................................................................................................................... 14 Served Reception A La Carte ................................................................................................................................ 15 Decorative Platters................................................................................................................................................ 16 Reception Stations ................................................................................................................................................ 17 Deluxe Dessert Station ......................................................................................................................................... 18 Deluxe Reception Stations ................................................................................................................................... 19 Reception Station Accompaniments .................................................................................................................. 20 Plated Dinners .................................................................................................................................................. 21-23 Additions to Plated Dinners ................................................................................................................................. 24 Dinner Buffets .................................................................................................................................................. 25-32 Wine Selection ...................................................................................................................................................... 33 Bar Service ............................................................................................................................................................ 34 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 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 ....................................................................................................... 19 per pitcher Sparkling mineral water (based on consumption) .................................................................................. 3.25 each Energy drinks (based on consumption) ........................................................................................................ 4 each Fresh fruit and berry smoothie ...................................................................................................... 27.5 per pitcher Whole, skim, 2% or chocolate milk .................................................................................................... 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 ........................................................................................................................ 32 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) .................................................................. 3.75 per person FROM THE SWEET SHOP Ice cream and frozen fruit bars ............................................................................................................... 3.75 each Gummy candy and M&M’s ................................................................................................................. 4.5 per bowl Flavoured popcorn (or plain) .............................................................................................................. 7 per basket Jumbo pretzels (cinnamon or traditional with mustard) ...................................................................... 3.75 each Chocolate dipped strawberries ............................................................................................................. 24 per doz All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 2 Breakfast Buffets THE CONTINENTAL THE OKANAGAN Fresh orange juice Seasonal fruit and berries Assorted muffins, loaf slices, croissants, Danish pastries, sweet butter and Okanagan fruit preserves Freshly brewed coffee and tea Fresh orange, grapefruit, apple and cranberry juice Seasonal fruit and berries Assorted flavoured yogurt Eggs Benedict Hickory smoked bacon In house made country sausage or local sliced ham Sautéed local wild mushroom ragout Cracked pepper and sweet basil crusted tomatoes Pan-fried local potatoes with onions and herbs 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, loaf slices, croissants and Danish pastries, sweet butter and Okanagan fruit preserves Traditional English scones 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 flavoured yogurt Cottage cheese Freshly brewed coffee and tea 20 per person, minimum 30 THE FRASER VALLEY SUNRISE 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 Grilled tomato with balsamic reduction Assorted muffins, croissants and Danish pastries, sweet butter and Okanagan fruit preserves Freshly brewed coffee and tea 18 per person, minimum 20 17 per person All prices subject to 15% gratuity and 12% HST. 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, grapefruit, cranberry and apple juice Seasonal fresh fruit and berries Assorted plain and flavoured yogurt Assorted muffins, croissants and Danish pastries, sweet butter and Okanagan fruit preserves Traditional English scones 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, grapefruit, cranberry and apple 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 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 *Add omelette, waffle or crepe stations $5 per person All prices subject to 15% gratuity and 12% HST. 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, assorted scones, sweet butter and Okanagan fruit preserves Fresh fruit and yogurt parfait Scrambled farm fresh eggs Hickory smoked bacon In house made country sausage Pan-fried local potatoes with onions and fresh herbs Fresh orange juice Basket of assorted muffins, croissants, Danish pastries, and assorted scones, sweet butter and Okanagan fruit preserves Fresh fruit and yogurt parfait Cottage cheese CHOICE OF: New York Steak and eggs Freshly brewed coffee and tea OR 17 per person, minimum 20 Salmon Eggs Benny, béarnaise hollandaise sauce 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 Cracked pepper and sweet basil crusted tomatoes Rösti potato, peppers, onions and cilantro In house made 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 12% HST. 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 ................................................................ 3 per person Homemade granola or muesli.................................................................................................. 2 per person Eggs Benedict (cottage ham and homemade hollandaise ~one egg) ............................................. 4 each Eggs Florentine (spinach and homemade hollandaise ~one egg) ................................................... 4 each Eggs BC ( smoked salmon, shrimp and homemade hollandaise ~one egg) ............................... 5 each French toast (local mixed berry compote, syrup and sweet butter ~2 pieces)............................... 3 each Classic malted waffles (local berry compote, syrup and sweet butter ~2 pieces) .......................... 3 each Abbotsford very berry pancakes (local berry compote, syrup and sweet butter ~2 pieces) ......... 3 each All prices subject to 15% gratuity and 12% HST. 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 Fraser Valley greens, raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Salads Soup of the day Chef’s choice gourmet sandwiches (3 varieties) Assorted gourmet cookies Freshly brewed coffee and tea 17 per person, maximum 20 Handpicked Fraser Valley greens, raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley New potato salad, fresh Italian parsley, lemon zest capers, roasted tomato and pesto dressing Choice of: Chef’s choice of gourmet sandwiches (4 varieties) OR Chef’s choice of gourmet wraps (4 varieties) Choice of: Assorted dessert squares OR Assorted 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 12% HST. 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 Salads (Choice of Three) Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Asian noodle salad, sweet soya chili dressing, fried tofu and toasted peanuts New potato salad with fresh Italian parsley, lemon zest, capers, roasted tomato and pesto dressing Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley Sandwiches (Choice of Four) Shaved roast beef, pickled gherkins, Dijon mayonnaise, lettuce 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 herb 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 multigrain baguette 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 Garden vegetable sandwich, fresh tomato, cucumber, sprouts, lettuce, herb cream cheese All prices subject to 15% gratuity and 12% HST. 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) Seasonal fruit and berry display Desserts (Choice of One) Assorted tarts and pies OR Assorted squares OR Assorted cookies Freshly brewed coffee and tea 21 per person, minimum 20 All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 9 Hot Luncheon Buffets ITALIAN LUNCH GREEK LUNCH Freshly baked bread rolls Oven fresh Greek style pita bread Soup Minestrone soup Soup Home style chicken soup, orzo pasta and vegetables Salads Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Basil pesto marinated bocconcini cheese and roma tomato salad Antipasto platter Salad Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Greek salad, feta, olives, lemon olive oil and herb dressing Babaganoush and hummus Hot Entrees Meat and cheese lasagne Four cheese ravioli with sautéed pea shoots in a Pinot Gris saffron cream sauce Fire roasted root vegetables Hot Entrees Chicken or Beef souvlaki with tzatziki Vegetable moussaka ~ Grilled vegetables with garlic and olive oil Saffron raisin rice pilaf Dessert Tuscan tiramisu Seasonal fruit and berry display Dessert Assorted dessert squares Minted fruit salad Freshly brewed coffee and tea Freshly brewed coffee and tea 24 24 per person, minimum 20 per person, minimum 20 All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 10 Hot Luncheon Buffets GOURMET SALAD BAR QUICHE AND SALAD Freshly baked bread rolls Freshly baked bread rolls Handpicked Fraser Valley greens Baby spinach Crisp romaine Vinaigrette and house dressings Assorted seasonal garden vegetables Assorted crumbled cheese Grilled chicken breast Grilled New York steak Baby shrimp Hard boiled eggs Grilled salmon Handpicked Fraser Valley greens, raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Choice of Quiche: Smoked salmon and shrimp OR Spinach and mushroom OR Ham and bacon with Swiss cheese Dessert Seasonal fruit and berry display Assorted fruit pies Freshly brewed coffee and tea Dessert Seasonal fruit and berry display Assorted dessert squares 24 per person, minimum 20 Freshly brewed coffee and tea Add soup for an additional $3 per person 22 per person, minimum 20 *Choose two for an additional $2 per person Add soup for an additional $3 per person All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 11 Hot Luncheon Buffets PIZZA LUNCH HERITAGE LUNCH Salads Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley Pizza Choose two* Margherita 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 jalapeño, spinach, sundried tomatoes and mozzarella cheese Cajun Tomato sauce, grilled breast of chicken, red onion, mozzarella cheese and sour cream Freshly baked bread rolls Salads Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley Early farm fresh crudités with roasted eggplant and tomato dip, basil and Asiago cheese dip, lemon and fresh dill sour cream Hot Entrees Woodland mushroom stuffed pan seared chicken breast with oregano jus Four cheese ravioli with sautéed pea shoots in a Pinot Gris saffron cream sauce Cajun spiced roasted new nugget potato with fresh herb and extra virgin olive oil Fresh seasonal vegetables with sweet butter Dessert Seasonal fruit and berry display Assorted gourmet cookies Dessert Assorted tortes, pies and cheesecake Seasonal fruit and berry display Freshly brewed coffee and tea Freshly brewed coffee and tea 22 26 per person, minimum 20 per person, minimum 20 All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 12 Plated Luncheons FRASER VALLEY CHICKEN NEW YORK STEAK Freshly baked bread rolls Freshly baked bread rolls Roma tomato and basil soup flavoured with vodka ~ Roasted Fraser Valley breast of chicken with Boursin cheese and herb stuffing , BC forest mushroom and chipollini onion cream Fresh seasonal vegetables Buttermilk whipped potatoes with oregano jus ~ Baked granny smith apple tart à la mode Butter lettuce and herb tip salad, Fraser Valley berries, spiced almonds, shaved parmesan, aged balsamic vinaigrette ~ Grilled New York steak with peppercorn bandy cream sauce Roasted garlic whipped potatoes Okanagan farm vegetable medley ~ Okanagan peach crisp with vanilla bean ice cream Freshly brewed coffee and tea Freshly brewed coffee and tea 24 26 per person, minimum 20 people per person, minimum 20 people CANNELLONI Freshly baked bread rolls PORK MEDALLION Caesar salad, focaccia croutons, Reggiano-Parmigiano cheese ~ Spinach and portobello mushroom cannelloni in fresh basil and tomato oil emulsion with asiago cream Freshly baked bread rolls Fresh seasonal vegetables ~ Tuscan tiramisu parfait Local mushroom soup with spring morels and double smoked bacon, crispy leeks ~ Pan seared Chilliwack pork tenderloin, aged cheddar and leek potato gratin, seasonal buttered vegetables, smoked tomato jus ~ Abbotsford berry cheesecake with vanilla cream Freshly brewed coffee and tea Freshly brewed coffee and tea 22 26 per person, minimum 20 per person, minimum 20 All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 13 Plated Luncheons BC WILD SALMON SEARED HALIBUT Freshly baked bread rolls Freshly baked bread rolls Cauliflower soup, wild salmon caviar and chive créme fraîche ~ Seared wild Sockeye salmon, vegetable and white bean cassoulet, whipped potato with chives and butter, Chardonnay beurre blanc ~ Lemon tart with fresh raspberry and lavender whipped cream Spinach and endive salad, candied bacon, sautéed mushrooms, balsamic vinaigrette ~ Seared Haida Gwaii halibut, garden vegetable risotto, lemon butter, herb tips ~ Berry triffle with lemon chiffon and mascarpone white chocolate mousse Freshly brewed coffee and tea Freshly brewed coffee and tea 29 28 per person, minimum 20 per person, minimum 20 All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 14 Served Reception Menus RECEPTION MENU ONE Cold canapés Roasted beet salad with local goat cheese Herbal grape truffles Asian BBQ Yarrow duck pancake Seared Albacore tuna B.L.T. Hot hors d’oeuvres Risotto fritters with sweet peas, bocconcini and fresh tomato sauce Firecracker prawns, hoisin dipping sauce Spiced lamb satay, tomato apricot chutney 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 Chilliwack braised pork tartlet, caramelized onions Chicken yakitori, teriyaki sauce 19 per person, based on 6 pieces each, minimum 30 These menu items are passed by servers and are recommended for pre-dinner receptions or as an addition to reception platters or stations. All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 15 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 Roasted beet salad with local goat cheese ....................................................................................... 24 Herbal grape truffels ........................................................................................................................... 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 ........................................................................................... 27 Caprese and Dungeness crab salad with globe basil and 50 year balsamic ..................................... 30 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 Risotto fritters with sweet peas, bocconcini and fresh tomato sauce ............................................ 27 Firecracker prawns, hoisin dipping sauce .......................................................................................... 30 Spiced lamb satay, tomato apricot chutney ...................................................................................... 29 Sirloin meatballs, brandy peppercorn sauce ...................................................................................... 27 Vegetable pakora, tamarind chutney ................................................................................................ 27 Mini spanakopita, tzatziki sauce ........................................................................................................ 27 Chicken or beef satay, 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 .......................................................................................................... 31 Mini grilled cheese, farm house aged cheddar, small batch cured ham ........................................... 29 BC forest mushroom and chevre tartlet ............................................................................................. 27 Mini twice based potato with chive and white truffle ....................................................................... 27 Mini Yorkshire puddings with braised beef, roasted garlic jus and horse radish cream ................... 31 All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 16 Decorative Platters Per person price unless stated otherwise Platters are a minimum order of 10 people unless started otherwise Farm fresh crudités, assorted seasonal dips ...................................................................................................... 3.5 Cheese display with breads, crackers and fresh fruit ....................................................................................... 4.5 Local Artisanal cheese display with breads, crackers and fresh fruit (minimum 30) ......................................... 7 Charcuterie display with assorted mustards ...................................................................................................... 4.5 Fresh fruit and berry display ............................................................................................................................. 3.75 Antipasto display with grilled and marinated vegetables, cured Italian meats, olives and fresh breads (minimum 30) ........................................................................................................................................................ 4 Assorted 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 focaccia pizza fingers (two pieces per serving) .................................................................................... 4 (In-house baked focaccia bread, fresh tomato sauce and assorted toppings) Gourmet thin crust 10 inch pizza (fresh tomato sauce and assorted toppings) ............................... 14 per pizza Tiger prawn cocktail tower with traditional condiments (100 pieces) ............................................................ 250 Canadian crab legs with fresh lemon and traditional condiments .................................................................... 10 Assorted sushi and maki rolls, wasabi, soy and pickled ginger ........................................................................... 7 Fresh local shucked oysters, assorted relishes, salsas and condiments (minimum 5 dozen) ........ 36 per dozen All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 17 Reception Stations 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 EAST INDIAN STATION Indian bread and pompadom display Assorted chutney, dips, pickles and yogurt dips Vegetable and chicken samosas Pacific cod and cilantro pakoras Tandoori chicken skewers 14 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 sourdough bread 20 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 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 18 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 10 ITALIAN BRAISED VEAL THE KABOB MAN Beef and lamb shish kebobs, baked saffron rice with dried fruit and toasted almonds, garlic yogurt sauce Milk fed veal, braised in white wine with rosemary and lemon, creamy polenta, veal jus, shaved parmesan cheese 10 12 OLD FASHION BURGER STATION Mini grilled sirloin burgers, aged farm house cheddar, small batch bacon, vine ripened tomatoes 10 J CHEUNG FUN CART Wok fried chowmein “take out” with barbeque duck and prawn, crispy bean sprouts, cilantro, hoisin sauce 13 MEMPHIS STYLE PULLED PORK ROLL Slow cooked Chilliwack pulled pork bun, in-house chipotle barbeque sauce, sweet and sour cabbage, mulato mayonnaise, soft potato roll Custom stations may also be arranged through your catering representative 10 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 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 19 Deluxe Dessert Station DESSERT EXTRAVAGANZA Classic tarts and flans Freshly baked pies Assorted cheesecakes and 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) 13 per person (on own) 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 Freshly brewed coffee and tea 25 per person, minimum 50 All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 20 Deluxe Reception Stations COAST TO COAST 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 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, 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 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 21 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) .................................................... 5 Roasted Alberta strip loin Blue cheese crust with dollar buns, traditional condiments and merlot jus (minimum 30) ............... 7 Roasted Alberta prime rib Dollar buns, traditional condiments and roasted garlic jus (minimum 40) .........................................9 Fraser Valley ham Fire weed honey glaze, dollar buns, traditional condiments (serves 30) ............................................ 5 Chilliwack pork loin Apple raisin chutney, dollar buns, grainy mustard brandy sauce (serves 30) ..................................... 5 Roasted leg of lamb with chimichurri sauce, pan jus (minimum 30) .............................................................8 All prices subject to 15% gratuity and 12% HST. Prices subject to change. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 22 Spring & Summer Plated Dinners (Available April-September) FRASER VALLEY CHICKEN LING COD Freshly baked bread rolls Freshly baked bread rolls ~ ~ Carrot and coriander with crème fraîche and carrot chips Butter lettuce and herb tip salad, fresh Fraser Valley berries, spiced almond brittle, shaved parmesan, aged balsamic dressing ~ Roasted Fraser Valley breast of chicken with boursin cheese and herb stuffing, rosemary and morel cream, butter glaze seasonal vegetables Seared Pacific Ling Cod, oven roasted tiger prawns, green Thai curry sauce, sticky rice cake ~ ~ Pistachio and pear torte with cardamom cream and fresh berries OR Triple decadence torte, crème anglaise with fresh berries Coconut lemon tart, fresh raspberries and cream ~ Freshly brewed coffee and tea ~ ~ Freshly brewed coffee and tea 36 per person, minimum 20 33 per person, minimum 20 SMOKED PRIME RIB Freshly baked breads and rolls GRILLED NEW YORK STEAK Freshly baked bread rolls ~ Potato gnocchi alla puttanesca, crisp pancetta, sweet peas and chives ~ Grilled New York steak with gorgonzola cheese, fresh tomato and herb salad, steamed new potatoes, early root vegetables, tamarind jus ~ Local handpicked greens, roasted peaches, triple cream brie, Parma ham, Agassiz hazelnuts and early honey vinaigrette ~ Sea salt and peppercorn crusted Angus prime rib, roasted onion and early garlic jus, pommes puree with aged white cheddar, buttered seasonal vegetables, herb Yorkshire pudding ~ ~ Warm Bing cherry tart with cardamom sugar, toasted almond gelato Strawberry rhubarb cobbler with vanilla gelato ~ Freshly brewed coffee and tea Freshly brewed coffee and tea 37 ~ 40 per person, minimum 20 per person, minimum 20 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 23 Spring & Summer Plated Dinners (Available April-September) BEEF AND PRAWN DUO GRILLED CHINOOK SALMON Freshly baked bread rolls Freshly baked bread rolls ~ ~ Caesar salad, roasted garlic and lemon dressing, shaved Parmesan cheese, crisp pancetta Bolete mushroom cappuccino, thyme foam and porcini powder ~ ~ Grilled Angus beef tenderloin, white truffle and thyme butter, oven roasted tiger prawns, pomme purée with roasted fingerling potato, buttered seasonal vegetables and smoked tomato sauce Grilled Wild Chinook Salmon, tomato and spring onion relish, charred corn beurre blanc, leek potato brandade with fresh haricot verts ~ Okanagan peach crisp with Vanilla gelato OR Triple decadence torte, crème anglaise with fresh berries ~ ~ Berry trifle with lemon chiffon and mascarpone white chocolate mousse ~ Freshly brewed coffee and tea 35 per person, minimum 20 Freshly brewed coffee and tea FILLET MIGNON AND LOBSTER 38 per person, minimum 20 ROASTED CHILLIWACK PORK Freshly baked bread rolls ~ Local mushroom soup with spring morels and double smoked bacon, crispy leeks ~ Grilled Chilliwack Valley pork chop with chimichurri sauce, yam purée, roasted cauliflower and roasted tomato ~ Dark chocolate torte with whipped cream, dulce de leche and fresh mint ~ Freshly brewed coffee and tea 35 Freshly baked bread rolls ~ Spinach and rocket greens with Goat’s pride cheese, roasted cherries, caramelized walnuts, sherry and rosemary dressing ~ Pan roasted BC fillet mignon, merlot jus with half a buttered poached Atlantic Lobster, black garlic hollandaise, pomme puree with caramelized onion and buttered seasonal vegetables ~ Fraser Valley berry cheesecake, crème anglaise ~ Freshly brewed coffee and tea Market Price per person , minimum 20 Please discuss this with your catering representative per person, minimum 20 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 24 Spring & Summer Plated Dinners (Available April-September) WEST COAST CRAB POT Sourdough bread ~ Hand picked Fraser Valley green, heirloom tomatoes and buffalo mozzarella, 25 year balsamic and first press olive oil ~ Steamed Dungeness Crab, clams and Vancouver Island Mussels with grilled house made Andouille sausage, new potatoes and corn on the cob, white wine garlic broth ~ Berry shortcake with lavender cream and strawberry gelato ~ Freshly brewed coffee and tea 42 per person, minimum 50 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 25 Spring & Summer Plated Dinners (Available April-September) 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 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) ~ Consommé of Fraser Valley chicken with pearl vegetables “en croute”OR Bolete mushroom cappuccino, thyme foam and porcini powder ~ Seared BC Albacore tuna, ponzu glaze, Dungeness crab salad, pickled vegetables ~ Choice Of: Grilled Chilliwack Valley pork chop with chimichurri sauce, yam puree, Butter glazed heirloom vegetables OR Roasted Fraser Valley breast of chicken with boursin cheese and herb stuffing, rosemary and morel cream, butter glaze seasonal vegetables OR Grilled Wild Chinook Salmon, tomato and spring onion relish, charred corn beurre blanc, leek potato brandade and fresh haricot verts OR Grilled Alberta beef tenderloin, white truffle and thyme butter, oven roasted tiger prawns, pomme purée with fingerling potato, buttered seasonal vegetables and smoked tomato jus ~ Individual chocolate decadence cake Fresh fruit and berries ~ Freshly brewed coffee and tea 59 If choice is given by guest at the event 49 If the entrée selections are provided 29 per person PLATED VEGAN ENTRÉE OPTIONS Tofu Greek salad, kalamata olives, pepper, basil, cilantro, lemon Dijon vinaigrette OR Tomato soup, focaccia croutons Main: Pan seared vegan chicken breast, jalfrezi vegetables, potato bhaji, Thai coconut curry sauce OR Linguine pasta with vegan chicken, roast vegetables, spicy arrabiata sauce Dessert: Apple raisin strudel, vanilla tofulati gelato OR Berry crumble, vanilla tofulati gelato 35 per person All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 26 Spring & Summer Additions to Plated Dinners (Available April-September) 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 Spring pea with Chilliwack ham soup and crème fraîche .................................................................... 6 Local mushroom soup with spring morels and double smoked bacon, crispy leeks ........................ 6 Potato with house cured bacon, chives and aged cheddar crisp ...................................................... 6 Classic French onion soup with cheese crouton ................................................................................. 6 Cauliflower soup, wild salmon caviar, chive crème fraîche ................................................................. 7 Consommé of Fraser Valley chicken with pearl vegetables “en croute” ........................................... 7 Seafood chowder ................................................................................................................................. 8 West Coast Spot prawn bisque ........................................................................................................... 8 SALADS Butter lettuce and herb tip salad, fresh Fraser Valley berries, spiced almond brittle, shaved parmesan aged balsamic dressing .......................................................................................... 6 Caesar salad, roasted garlic and lemon dressing, shaved parmesan cheese, crisp pancetta ....................................................................................................................................... 6 Local handpicked greens, roasted peaches, triple cream brie, Parma ham, Agassiz hazelnuts and early honey vinaigrette .................................................................................... 7 Spinach and rocket greens with Goat’s pride cheese, roasted cherries, caramelized walnuts, sherry and rosemary dressing .......................................................................... 7 BC mountain sheep’s brie “en croute” handpicked field greens, raspberry vinaigrette ................. 8 Wilted baby spinach salad with parmesan cheese crisp, maple candied bacon and field mushrooms ................................................................................................................................... 8 APPETIZERS Potato gnocchi with gorgonzola cream, crisp pancetta, sweet peas and chives ............................. 6 Soft polenta with white truffle and braised veal, sautéed forest mushrooms, rosemary jus ........... 7 Braised veal and ricotta cannelloni, roasted tomato rose, shaved parmesan, fresh basil ............... 8 Seared BC Albacore Tuna, ponzu glaze, Dungeness crab and pickled vegetable salad ................... 9 West Coast seafood sampler ............................................................................................................... 9 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 27 Spring & Summer Buffet Dinner (Available April-September) PACIFIC RIM Artisan breads and rolls Salads Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley New potato salad with fresh Italian parsley, lemon zest and capers, roasted tomato and pesto dressing Asian noodle salad, sweet soya chili dressing, fried tofu, toasted peanuts Decorated Platters Marinated Vancouver Island mussels and clams, baby cold water shrimp and smoked scallops Roasted tiger prawns and chilled crab claws with cocktail sauce, brandy sauce and lemons Display of smoked Black Cod, mackerel, cold smoked salmon and house made Indian candy Assorted West Coast Oysters with assorted condiments Cedar plank Rivers Inlet Sockeye Salmon, lemon caper remoulade Smoked meats and assorted in house made patés and terrines Artisanal cheeses, breads, crackers and fruit Early farm fresh crudités with roasted eggplant and tomato dip, basil and Asiago cheese dip, lemon and fresh dill sour cream Carving Sea salt and pepper corn crusted Black Angus prime rib, roasted onion and early garlic jus OR Herb crusted Black Angus beef tenderloin, merlot jus and sauce béarnaise Hot Dishes Apple wood smoked, seared Rossdown Farms breast of chicken, honey and stout barbeque sauce, grilled peach and cilantro relish Oven roasted blackened Haida Gwaii halibut, avocado cream with sweet corn and lime salsa Seared West Coast salmon, hoisin ginger glaze, bok choy with chilies and cashews Asiago and roasted garlic tortellini with butter poached Atlantic lobster gem tomatoes, king mushrooms, summer squash, fresh peas, lemon thyme cream Early garden vegetables with sea salt and butter Double baked potato filled with house made bacon and garden chives OR cumin roasted new potato with fresh oregano and garlic OR whipped potatoes with BC aged white cheddar OR seven grain pilaf, toasted almonds and Okanagan dried fruit (...continued) All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 28 Spring & Summer Buffet Dinner (Available April-September) PACIFIC RIM (continued) Dessert Okanagan peach and strawberry crisp with vanilla gelato Duo of white chocolate and blackberry mousse, with fresh blackberries and candied lemon 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 53 per person, minimum 75 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 29 Spring & Summer Buffet Dinner (Available April-September) NORTHERN FLAVOURS Artisan breads and rolls Salads Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley New potato salad with fresh Italian parsley, lemon zest, capers, roasted tomato and pesto dressing Asian noodle salad, sweet soya chili dressing, fried tofu, toasted peanuts Decorated Platters Roasted tiger prawns with cocktail sauce, brandy sauce and lemons Display of smoked Black cod, mackerel, cold smoked salmon and house made Indian candy Cedar plank West Coast sockeye, lemon caper remoulade Smoked meats and assorted in house made patés and terrines Artisanal cheeses, breads, crackers and fruit Early farm fresh crudités with roasted eggplant and tomato dip, basil and Asiago cheese dip, lemon and fresh dill sour cream Carving Roasted New York strip loin, gorgonzola crust, smoked tomato jus OR Spring lamb leg with mustard and rosemary, black garlic jus Hot Dishes Seared Yarrow duck breast, soft polenta, button mushroom ragout OR Applewood smoked, seared Rossdown Farms breast of chicken, honey and stout barbeque sauce, grilled peach and cilantro relish Oven roasted blackened Haida Gwaii halibut, avocado cream with sweet corn and lime salsa Seared local pork tenderloin medallion with golden raisin and pine nuts, sauce Marsala Asiago and roasted garlic tortellini with gem tomatoes, king mushrooms, summer squash, fresh peas, lemon thyme cream OR Potato gnocchi with braised veal ragout, onion lemon and parsley Early garden vegetables with sea salt and butter Double baked potato filled with house made bacon and garden chives OR cumin roasted new potato with fresh oregano and garlic OR whipped potatoes with BC aged white cheddar OR seven grain pilaf, toasted almonds and Okanagan dried fruit (continued) All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 30 Spring & Summer Buffet Dinner (Available April-September) NORTHERN FLAVOURS (continued) Dessert Okanagan peach and strawberry crisp with vanilla gelato Duo of white chocolate and blackberry mousse, with fresh blackberries and candied lemon 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 47 per person, minimum 75 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 31 Spring & Summer Buffet Dinner (Available April-September) TASTE OF THE FRASER VALLEY Artisan breads and rolls Salads Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley New potato salad with fresh Italian parsley, lemon zest, capers, roasted tomato and pesto dressing Asian noodle salad, sweet soya chili dressing, fried tofu, toasted peanuts Decorated Platters Smoked meats and assorted in house made patés and terrines Artisanal cheeses, breads, crackers and fruit Early farm fresh crudités with roasted eggplant and tomato dip, basil and Asiago cheese dip, lemon and fresh dill sour cream Carving Sea salt and pepper core crust roast beef with smoked tomato jus OR Roasted salted pork loin, with caraway seeds, grainy mustard jus Hot Dishes Applewood smoked, seared Rossdown Farms breast of chicken, honey and stout barbeque sauce, grilled peach and cilantro relish Oven roasted blackened Haida Gwaii halibut, avocado cream with sweet corn and lime salsa OR Seared West Coast salmon, hoisin ginger glaze, bok choy with chilies and cashews Asiago and roasted garlic tortellini with gem tomatoes, king mushrooms, summer squash, fresh peas, lemon thyme cream OR Potato gnocchi with braised veal ragout, onion lemon and parsley Early garden vegetables with sea salt and butter Double baked potato filled with house made bacon and garden chives OR cumin roasted new potato with fresh oregano and garlic OR whipped potatoes with BC aged white cheddar OR seven grain pilaf, toasted almonds and Okanagan dried fruit Dessert Okanagan peach and strawberry crisp with vanilla gelato Duo of white chocolate and blackberry mousse, with fresh blackberries and candied lemon Cheesecakes, tortes, flans and tarts House crème brûlé, chocolate pot au crème Assorted fruit pies and French pastries Seasonal fruit and berries Freshly brewed coffee and tea 42 per person, minimum 50 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 32 Spring & Summer Buffet Dinner (Available April-September) ABBOTSFORD MARKET Artisan breads and rolls Salads Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley New potato salad with fresh Italian parsley, lemon zest and capers, roasted tomato and pesto dressing Asian noodle salad, sweet soya chili dressing, fried tofu, toasted peanuts Decorated Platters Smoked meats and assorted in house made patés and terrines Artisanal cheeses, breads, crackers and fruit Early farm fresh crudités with roasted eggplant and tomato dip, basil and Asiago cheese dip, lemon and fresh dill sour cream Hot Dishes Seared local pork tenderloin medallion with golden raisin and pine nuts, sauce Marsala Apple wood smoked, nine cut chicken, honey and stout barbeque sauce, grilled peach and cilantro relish Oven roasted blackened Haida Gwaii halibut, avocado cream with sweet corn and lime salsa OR Seared West Coast salmon, hoisin ginger glaze, bok choy with chilies and cashews Asiago and roasted garlic tortellini with gem tomatoes, king mushrooms, summer squash, fresh peas, lemon thyme cream OR Potato gnocchi with braised veal ragout, onion lemon and parsley Early garden vegetables with sea salt and butter Cumin roasted new potatoes with fresh oregano and garlic OR whipped potatoes with BC aged white cheddar OR seven grain pilaf, toasted almonds and Okanagan dried fruit Dessert Okanagan peach and strawberry crisp, vanilla whipping cream Duo of white chocolate and blackberry mousse, with fresh blackberries and candied lemon Cheesecakes, tortes, flans and tarts House crème brûlé, chocolate pot au crème Assorted fruit pies Seasonal fruit and berries Freshly brewed coffee and tea 39 per person, minimum 50 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 33 Spring & Summer Buffet Dinner (Available April-September) WHATCOM BOUNTY Rustic and traditional bread display Salads Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley New potato salad with fresh Italian parsley, lemon zest, capers, roasted tomato and pesto dressing Asian noodle salad, sweet soya chili dressing, fried tofu, toasted peanuts Decorated Platters Artisanal cheeses, breads, crackers and fruit Early farm fresh crudités with roasted eggplant and tomato dip, basil and Asiago cheese dip, lemon and fresh dill sour cream Carving Sea salt and pepper core crust roast beef with smoked tomato jus OR Roasted salted pork loin, with caraway seeds, grainy mustard jus Hot Dishes Applewood smoked, nine cut chicken, honey and stout barbeque sauce, grilled peach and cilantro Seared West Coast salmon, hoisin ginger glaze, bok choy with chilies and cashews Asiago and roasted garlic tortellini with gem tomatoes, king mushrooms, summer squash, fresh peas, lemon thyme cream Early garden vegetables with sea salt and butter Cumin roasted new potatoes with fresh oregano and garlic OR whipped potatoes with BC aged white cheddar OR seven grain pilaf, toasted almonds and Okanagan dried fruit Dessert Okanagan peach and strawberry crisp, vanilla whipping cream Duo of white chocolate and blackberry mousse, with fresh blackberries and candied lemon 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 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 34 Spring & Summer Buffet Dinner (Available April-September) VEDDER MOUNTAIN Rustic and traditional bread display Salads Handpicked Fraser Valley greens with raspberry poppy seed vinaigrette, local yogurt and golden tomato dressing with Italian basil Caesar salad, roasted garlic croutons, Parmigiano-Reggiano cheese Spinach salad with blueberries, raspberries and strawberries, Vancouver Island aged cheddar crisps, smoked almonds, white balsamic and thyme vinaigrette Red quinoa and bulgur wheat tabbouleh with roasted lemon, sweet corn and parsley New potato salad with fresh Italian parsley, lemon zest, capers, roasted tomato and pesto dressing Asian noodle salad, sweet soya chili dressing, fried tofu, toasted peanuts Early farm fresh crudités with roasted eggplant and tomato dip, basil and Asiago cheese dip, lemon and fresh dill sour cream Hot Dishes Grilled beef medallions fresh heirloom tomato and basil salad, smoked tomato jus Applewood smoked, nine cut chicken, honey and stout barbeque sauce, grilled peach and cilantro Asiago and roasted garlic tortellini with gem tomatoes, king mushrooms, summer squash, fresh peas, lemon thyme cream Early garden vegetables with sea salt and butter Cumin roasted new potatoes with fresh oregano and garlic OR whipped potatoes with BC aged white cheddar OR seven grain pilaf, toasted almonds and Okanagan dried fruit Dessert Cheesecakes, tortes, flans and tarts Assorted fruit pies Seasonal fruit and berries Freshly brewed coffee and tea 34 per person, minimum 30 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 35 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 Prosecco or Rose Veneto Frizzante, Italy ............................................................. 31 Wolf Blass—Yellow Label Sparkling Brut, Australia ............................................................................. 29 WHITE WINES Kim Crawford Sauvignon Blanc, New Zealand ........................................................................................ 38 Quails Gate Chardonnay, BC VQA ............................................................................................................ 37 Blasted Church Hatfields Fuse, BC VQA ................................................................................................... 34 Gray Monk Pinot Gris, BC VQA ................................................................................................................ 33 Peller Estates Pinot Blanc BC, VQA .......................................................................................................... 26 RED WINES Blasted Church Merlot/Cabernet, BC .......................................................................................................44 Valpolicella Superiore Ripasso, Italy ........................................................................................................ 43 Quails Gate Pinot Noir, BC ....................................................................................................................... 43 Sandhill Syrah Sandhill Estate, BC, VQA................................................................................................... 38 Rosemount Shiraz, Australia .................................................................................................................... 32 Cupcake Red Velvet, California ................................................................................................................ 29 Peller Estates Merlot, BC, VQA................................................................................................................. 26 All prices subject to 15% gratuity and 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 36 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 8.50 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 and 12% HST **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 12% HST. Prices subject to change without notice. www.ramadaabbotsford.ca Phone 604~870~1050 Fax 604~870~6165 Page 37
