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Wedding Menus - Banquet Hall Catering |
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Bronze Menu | | Summer Salad | mixed california greens tossed in maple-balsamic vinegar dressing, sprinkled with tear drop tomatoes & julienne of red peppers |  | Grilled Chicken Breast | with red wine sauce |  | Roasted Red Potatoes | with rosemary, garlic & olive oil | Medley of Seasonal Vegetables |  | Strawberry Swirl Cheesecake | with wild berries |  | Fresh Coffee & Fine Teas | | print email |
| Silver Menu | | Roasted Tomato Soup | perfumed with gin | Fall Salad | mixed composed salad of organic greens with mandarin sections, toasted almonds & maple balsamic vinaigrette |  | Marinated Grilled Atlantic Salmon | served with citrus or champagne butter sauce |  | Medley of Seasonal Vegetables |  | Tiramisu Cake | with a duo of fruit caulis and berries |  | Fresh Coffee & Fine Teas | | print email |
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| | Gold Menu | | Tender Baby Greens | tossed in a raspberry vinaigrette sprinkled with toasted almonds |  | Ricotta & Spinach Cannelloni | topped with tomato sauce & mozzarella |  | Breast of Capon | stuffed with goats cheese, pine nuts & fine herbs in balsamic glaze/reduction | Prime Rib au Jus | with creamy horseradish |  | Roasted Red Potatoes | with rosemary, garlic & olive oil | Medley of Seasonal Vegetables | Assorted Dinner Rolls | with butter |  | French Vanilla Ice Cream Crepes | garnished with fresh berries & raspberry coulis |  | Fresh Coffee & Fine Teas | | print email |
| Platinum Menu | | Red Pepper Bisque | sprinkled with roasted shallots |  | Rose Penne Pasta | tossed in a fresh, rosé tomato basil sauce with sundried tomatoes & black olives |  | Grilled Chicken Breast | with red wine sauce | Filet of Beef Tenderloin | accented with aged port reduction |  | Roasted Chateau Potatoes | with rosemary, garlic & olive oil | Medley of Seasonal Vegetables | Assorted Dinner Rolls | with butter | Armenian Flat Bread |  | Chocolate Raspberry Tartufo | with fresh berries and créme anglaise |  | Fresh Coffee & Fine Teas | | print email |
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| | Diamond Menu | | Roasted Butternut Squash Soup | with maple syrup & chives | Summer Salad | mixed california greens tossed in maple-balsamic vinegar dressing, sprinkled with tear drop tomatoes & julienne of red peppers |  | Prosciutto & Melon Antipasto Plate | prosciutto & melon, provolone, grilled eggplant, peppers & zucchini, black & green olives |  | Pan-Seared Beef Tenderloin | served with a woodland mushroom pinot noir reduction |  | Roasted Red Potatoes | with rosemary, garlic & olive oil | Medley of Seasonal Vegetables | Assorted Dinner Rolls | with butter | Focaccia Bread |  | Chocolate Mousse Tower | served with mango and raspberry coulis & berries |  | Fresh Coffee & Fine Teas | | print email |
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© 2012 Peter & Paul Banquet Hall. All rights reserved. |
231 Milner Ave, Scarborough, ON, M1S 5E3 |
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