The Culinary Institute of Canada operates its banqueting department throughout the culinary school year, which is from mid-October until the end of April
We offer:
- An experienced and detail-oriented team
- Varying room sizes to accommodate groups of up to 216 people (sit down dinner) 400 (reception)
- Varying bar options, including cash and host bar services
- Complimentary white linens for guest tables, as well as linens for display, registration and other tables
- All silverware, glassware, dinnerware, tables and chairs
- Meals prepared by second-year Culinary Arts students with fresh local products
- Assistance with menu selection and development of custom menus
- Audio visual equipment
- Complimentary on-site parking
- Stage and podium for entertainment
Please note:
Alcohol selection based on availability, and therefore prices will change. All food and beverage products must be purchased from The Culinary Institute of Canada. Alcoholic beverages and food that has not been purchased through our liquor license or made by our team of chefs cannot be brought into the building
There is an additional 15% HST and 15% gratuity added unless otherwise indicated.
Download a PDF of the Banquet and Catering Menus here (this is a PDF and will open in a new window)
Hors d’Oeuvres
$20/dozen
Choose from:
- Traditional bruschetta
- Double smoked bacon and goat cheese in puff pastry
- Caramelized apples and brie in cinnamon phyllo
- Moroccan chicken with cilantro yogurt
- Chicken satay with Thai dipping sauce
- Beef satay with Thai dipping sauce
- Miniature crab cakes with chili jam
- Cambozola perogies with spring onion crema
- Barbecued pork stuffed mushrooms
- Acadian style Christmas mini meat pies with chili sauce
- Chef’s Choice of Hors d’Oeuvres – let our students use their creativity to come up with special hors d’oeuvres for you!
$26/dozen
Choose from:
- King crab and mango fresh roll
- Bacon wrapped scallops
- Coconut shrimp
- Lobster medallion with crème fraiche and radish brunoise
- Smoked salmon wrapped scallops
- Crispy short rib croquettes
Platters
(For a minimum of 15 people)
TRADITIONAL CRUDITÉS PLATTERS
Assorted fresh vegetables with house-made dipping sauces
$4/person
FRUIT AND CHEESE ~ DOMESTIC AND IMPORTED
Assorted fresh fruit with a selection of local Gouda, Cheddar and other cheeses from around the world
$8/person
PÂTÉS AND TERRINES
A selection of assorted pâtés and terrines served with traditional garnish prepared by our second-year Culinary students
$5/person
SMOKED SEAFOOD PLATTER
A variety of in-house smoked salmon, oysters, herring, scallops, haddock and mussels served with pickled red onion, capers and traditional sauces
$7/person
ANTIPASTI PLATTER
Assortment of roasted peppers, marinated artichokes, olives, grape tomatoes, capers and palm hearts
$7/person
HOUSE SMOKED MEATS
Assortment of house smoked ham, chicken breast and duck, served with classic condiments and garnishes
$7/person
Reception Stations
(For minimum of 30 people)
OYSTERS (Medium Choice)
Fresh Malpeque oysters shucked to order with traditional garnish
$3 each
MUSSELS
Island Blue Mussels steamed in your choice of:
Garlic and wine // Garlic and beer // Pesto cream sauce // Curried cream // Marinara sauce
$4/person
BEEF
House smoked brisket on ciabatta served with the following garnishes:
Caramelized onions // Sautéed mushrooms // Blue cheese // Rosemary caper aioli // Horseradish
$8/person
POTATO BAR
Served with the following garnishes:
Spring onions // House smoked bacon // Roasted peppers // Smoked salmon
Marinated mushrooms // Herb sour cream // Island aged Gouda
$5.50/person
SEARED SCALLOPS
Seared Jumbo Scallops served with the following garnishes:
Apricot chutney // Roasted garlic butter // Tarragon cream // Tomato chili salsa
$3 each
CHOWDER/SOUP STATION
Served with warm biscuits, your choice of the following:
Seafood ($3 market surcharge) // Corn chowder // Ham chowder // Mussel with potato
$5/person
Plated Dinners
#1 Three Course
Soup or salad or appetizer // Entrée (choice of protein, starch, and vegetables) // Dessert
$43/person
#2 Four Course
Soup or salad // Appetizer // Entrée (choice of protein, starch and vegetables) // Dessert
$47/person
#3 Four Course and Sorbet
Soup or salad // Appetizer // Sorbet // Entrée // Dessert
$55/person
Buffets
(for a minimum of 40 people)
Buffet #1
Soup // Three salads // Two proteins // Starch // Vegetables // Bread/Rolls // Assorted desserts
$50/person
Buffet #2
Soup // Three salads // One platter // Two proteins // Vegetables // Bread/Rolls // Assorted desserts
$54/person
Buffet #3
Soup // Three salads // One pasta station // Two proteins // One starch // Vegetables // Bread/Rolls // Assorted desserts
$58/person
Buffet #4
Soup // Three salads // One pasta station // Two proteins // One platter // Starch // Vegetables // Bread // Rolls // Assorted desserts
$62/person
Menu Item Options
SOUPS – BUFFET AND PLATED OPTIONS
- Maple roasted butternut squash purée
- Cream of carrot
- Cauliflower parmesan
- Yukon gold potato and double smoked bacon purée
- Smoked tomato and red pepper
- Curried sweet potato purée
- Leek, bacon, and potato
- Seafood chowder ($3 per person surcharge)
SALADS – BUFFET OPTIONS
- Traditional German style potato salad
- Warm potato salad (vinaigrette based)
- Pasta salad with tomato, peppers, red onion, herbs and chipotle mayo
- House made creamy coleslaw
- Grilled vegetable salad
- Asian cabbage slaw with house made vinaigrette
- Carrot salad with raisins and herbs
- Tabbouleh
- Courgette and Parmesan salad
SALADS – PLATED OPTIONS
- Caesar salad with grilled baguette and roasted garlic dressing
- Greek salad with plum tomatoes, cucumber, peppers, feta and olives
- Spinach salad with bacon, fresh oranges and almonds
- Mesclun salad with grape tomatoes, pickled red onion and goat cheese
- Spicy mango salad with arugula and tarragon vinaigrette
- Roasted beet salad with goat cheese dressing
APPETIZERS – PLATED OPTIONS ($3 per person + surcharge)
- Pan seared crab cakes with fresh micro greens and green tomato chow
- Smoked pork tenderloin with squash purée
- Chicken confit spring roll with mixed greens
- PEI mussels with choice of sauce (1/4 lb per person ) served family style on the table
- Pan seared scallops with creamed leeks and carrot emulsion
PASTAS – BUFFET OPTIONS
- Seafood linguini ($6 per person surcharge)
- Baked lobster mac ‘n cheese ($6 per person surcharge)
- Traditional lasagna
- Vegetarian lasagna
- Smoked chicken penne with tomatoes and Padano
- Grilled vegetable linguini with goat cheese and truffle oil
STARCHES – BUFFET AND PLATED OPTIONSPotatoes
- Garlic mashed potatoes
- Whipped potatoes with chives
- Herb roasted potatoes
- Baked potatoes
- Fingerling potatoes
- Potato rosti
- Brown butter smashed baby red potatoes
Rice
- Rice pilaf with mirepoix
- Risotto croquettes
- Wild rice
- Basmati rice
Other
- Polenta
- Gnocchi
- Sweet Potato Gnocchi
- Spätzle
VEGETABLES – BUFFET AND PLATED OPTIONS
- Traditional medley of fresh vegetables
- Grilled asparagus
- Baby bok choy
- Braised savoy cabbage with bacon and cream
- Snow peas
- Braised red cabbage
- Sugar snap peas
- Glazed root vegetables
- Ratatouille
- Sautéed French beans
PROTEINS – BUFFET AND PLATED OPTIONSBeef
- Carved roast beef
- Carved prime rib with Yorkshire puddings and au jus ($5 surcharge per person)
- Smoked brisket
- Filet mignon ($7 surcharge per person)
- Barbecued striploin
- Braised short ribs
Surf n’ Turf (cost based on market price)
- Beef tenderloin with choice of pan seared scallops, shrimp, or butter poached lobster (nine knuckles and claws)
Chicken
- Lemon garlic scented
- Supreme stuffed with broccoli and Brie with maple glaze
- Grilled breast
- Breast stuffed with bacon, cambozola, dried fruit and brioche, served with a mushroom sauce
- Herb roasted legs
- Barbecued
Pork
- Carved house smoked ham with a brown sugar, ginger glaze
- Roast loin au jus
- Roulade stuffed with dates and rye
- Grilled loin chop
- Roasted tenderloin au jus
- Barbecued pulled pork
Turkey
- Traditional roasted turkey with carrot bacon stuffing and cranberry sauce
SEAFOOD – BUFFET AND PLATED OPTIONS
- Poached fillet salmon
- Grilled fillet salmon with white wine cream
- Maple glazed smoked salmon
- Parmesan crusted haddock
- Grilled halibut with fruit chutney
VEGETARIAN DISHES – BUFFET AND PLATED OPTIONS
- Zucchini pouches with braised eggplant, Israeli couscous, haloumi cheese and spiced chutney
- Sweet potato gnocchi with curried cream, cauliflower puree, wilted spinach and baby vegetables
- Mushroom linguine with oven roasted tomatoes and Asiago
- Root vegetable pave with wild mushroom fricassee and deep fried goat cheese
- Asparagus, preserved lemon and mint risotto
- Grilled polenta with basil tomato coulis, grilled vegetables and onion jam
