Corporate and Group Function Package

Transcription

Corporate and Group Function Package
Call Today for a Free Estimate and Venue Tour
Jeannie DesRoches, Sales & Event Coordinator
416.214.5888 ext. 21 Direct: 416.214.0157
jeannie.desroches@libertygroup.com
Visit our website: www.libertygroup.com
v01.14
Planning Information
The Rosewater is situated minutes from the heart of Toronto’s financial and entertainment districts. The restaurant
lends itself to a variety of functions, including business lunches and dinners, cocktail
receptions and special events.
VENUE DETAILS
On the ground level is our Main Dining Room, a spectacular venue that features 22’ ceilings adorned with handpainted cornice moldings complemented beautifully by natural hardwood floors. The Main Dining Room is suitable
for both formal dinner settings as well as casual dining and has space for a optional dance floor.
The Mezzanine level, which overlooks the main dining room and the foyer, is suitable for semi-private dining.
In addition, we have three private Boardrooms seating 6, 10 and 16 people respectively. The main Boardroom
features floor-to-ceiling windows overlooking the Main Dining Room.
The lower level, known as the Supper Club, is a self-contained, elegantly appointed function room. The Supper Club
is elegantly furnished with crisp white linens and chivary chairs and includes space for an optional dance floor.
It is ideal for private cocktail functions and sit-down lunches and dinners.
The White Room is a private room ideal for cocktails or a sit down dinner. This modern contemporary space features
an impressive dining table and lighting fixture as well as a plasma TV and its own bar.
Exclusive use of the entire restaurant is available on Sundays for corporate and social events.
The Rosewater‘s modern menu achieves harmony with the beauty and elegance of the heritage structure.
The highest standards of quality and meticulous attention to detail are carried out by every member of staff.
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BOARDROOMS (3)
BANQUET STYLE..........4-16 PEOPLE
WHITE ROOM
20
5
FULL VENUE
375+
Toronto’s most elegant dining establishment.
Minutes from Toronto's Financial and Theatre districts, the Rosewater offers a fresh and unique
dining experience. From the intimate setting of the upper mezzanine level, which overlooks the
main dining room, to the self-contained supper club on the lower level, this building lends an air
of romance and casual decadence when dining on a fusion of modern classics.
Corporate Exectutive Chef
CHEF MICHAEL EWING
Corporate Executive Chef
Liberty Entertainment Group
As a twenty-five year veteran of the culinary art industry and having
worked in many of Toronto’s top restaurants and catering companies,
Michael Ewing draws upon his many years of culinary expertise and
artistry in his latest post as the Corporate Executive Chef for all of the
Liberty Entertainment Group properties (Liberty Grand Entertainment
Complex, Rosewater, Spice Route, Ciao Wine Bar, Rosewater Room,
Cibo Wine Bar in Toronto and the Coral Gables Country Club and
Cibo Wine Bar in Miami).
His culinary philosophy is simple, “ Buy the best product, keep it
simple, concentrate on flavour. ” His culinary style is 21st century.
Michael began his career with a classical apprenticeship with Westin
Hotels at the tender age of 15. Following his apprenticeship, he
worked in various capacities to perfect his skills and harness his
talent with various establishments notably: Winston’s, the Royal
York Hotel and the Metro Toronto Convention Centre.
In 1988, at the age of 23, Michael was promoted to Restaurant Chef at the prestigious 3 Small Rooms under
Michael Bonacini. Shortly after that Michael moved to the Skydome in 1990, assisting as Executive Sous Chef and
Chef De Cuisine to the launch of the Founder’s Club cooking for numerous heads of state, royalty and prestigious
politicians. In 1994, after a stint at Centro’s Wine Bar, Michael was ultimately led to a post as Executive Chef at
Acqua. Yearning for his roots, he returned to the hotel industry supervising a staff of 120 as Executive Sous Chef
at the Royal York Hotel producing 4,000 to 6,000 meals a day for nine restaurant outlets and thirty-four banquet
and meeting rooms. In his post as Corporate Executive Chef for the Liberty Entertainment Group Michael has been
greatly involved in creating one of a kind menus for a number of notable world class events; the Toronto International Film Festival opening and closing galas among them.
Throughout his career, Michael has been involved with many facets of culinary excellence. As an educator, he
frequently conducted seminars and classes at George Brown College and Humber College. Many protégés have
been inspired over the years following his lead in the kitchens of such food and hospitality icons such as the Royal
York Hotel. Among his peers, Michael attained much notoriety, particularly in1988 winning the Gold medal at the
coveted Culinary Olympics in Frankfurt, Germany.
Whether cooking for Nelson Mandela, Queen Elizabeth or Tom Cruise, to donating his time and energy to developing the chefs of tomorrow, to attaining international acclaim and award-winning excellence Michael Ewing is a
devoted, passionate and talented credit to his craft and to the Liberty Entertainment Group.
v01.14
Breakfast Menu
Continental
Danish, Croissant, Muffins, Sweet Butter,
Honey, Fruit Preserves
Coffee/Tea/Orange Juice
$15 PER PERSON
Traditional Breakfast
Farm Fresh Scrambled Eggs
Bacon, Sausage or Ham (choose 2)
Old Fashioned Home Fries
Assorted Breakfast Breads
Whipped Butter
Honey
Fruit Preserves
$25 PER PERSON
Executive
Oven Baked Omelets
Bacon Sausage or Ham (choose 2)
Old Fashioned Home Fries
Sliced Fruit
Assorted Breakfast Breads
Sweet Butter
Honey
Fruit Preserves
$29 PER PERSON
Breakfast Breads and Pastries
Banana Bread, Apple Coffee Cake
Lemon Pound Cake, Ancient Grain Loaf
Assorted Scones, Muffins
Danish, Croissant
Sweet Butter, Honey, Fruit Preserves
$18 PER PERSON to add to any of the above
*Prices are subject to applicable sales tax and service charge
1
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Lunch Menu
LUNCH MENU ONE
First Course
Assorted Baby Greens with Pear Shavings,
Toasted Almonds, White Balsamic Vinaigrette
Or
Potato and Leek Soup
Peppered Crème Fraiche
Main Course
Grilled Atlantic Salmon Filet
Red Wine Glazed Lentils with Root Vegetables
Or
Herb Roasted Breast of Chicken
Lemon-Thyme Jus
Potato and Celeriac Mashed, Sautéed Vegetables
Dessert
Vanilla Panna Cotta
Grand Marnier Infused Orange Cinnamon Broth
Or
Cherry, Almond Cream Tartlet
with Port-Fig Ice Cream
Coffee/Tea
$30 PER PERSON
2
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Lunch Menu
LUNCH MENU TWO
First Course
Butternut Squash Soup
Maple Cream and Chives
Or
Vine Ripened Tomatoes topped with Bocconcini Cheese,
Basil Pesto, Aged Balsamic Vinegar
Main Course
Or
Steak Frites
Merlot Jus, Parmesan Fries
Or
Lemon-Thyme Jus
Dessert
Cherry, Almond Cream Tartlet
with Port-Fig Ice Cream
Or
Vanilla Panna Cotta
Grand Marnier Infused Orange Cinnamon Broth
Coffee/Tea
$35 PER PERSON
3
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Lunch Menu
LUNCH MENU THREE
First Course
Vine Ripened Tomatoes topped with Bocconcini Cheese,
Basil Pesto, Aged Balsamic Vinegar
Or
Crème Fraiche, Double Smoked Bacon
Or
Spiced Garlic Shrimps
Black Pepper Pernod Butter
Fennel and Pine Nut Slaw
Main Course
Red Wine Braised Lamb Shank
Yukon Gold Mashed, Maple Glazed Carrots,
Pommery Mustard Foam
Or
Pan Roasted Filet of Black Grouper
Lemon & Chive Beurre Blan
Wild Mushroom Ratatouille
Or
Whole Roasted Rack of Pork
Caramelized Onion Mash, Calvados Apple Sauce
Dessert
Rosewater Chocolate Surprise
Orange Confit
Or
Northern Spy Apple Strudel
Cinnamon Crème Anglaise
Coffee/Tea
$40 PER PERSON
4
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Dinner Menu
DINNER MENU ONE
First Course
Citrus Salad
Rosewater Greens, Orange and Grapefruit Segments,
Toasted Almonds, Honey Lemon Vinaigrette
Or
Potato and Leek Soup
Peppered Crème Fraiche
Main Course
Lemon-Thyme Jus
Or
Desserts
Milk Chocolate Pistachio Cake
with Banana Chocolate Chunk Ice Cream
Or
Trio of Sorbets
Berry Garnish
Coffee and Tea
$45 PER PERSON
5
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Dinner Menu
DINNER MENU TWO
First Course
Maple Cream and Chives
Or
Roasted Baby Beets, Pear Shavings, Truffle Flavored Arugula
Goat’s Cheese Crème Fraiche, Toasted Walnuts
Main Course
Pan Roasted Fillet of Black Grouper
Lemon & Chive Beurre Blanc
Or
Grilled New York Strip
Herb and Sea Salt Roasted Fingerlings
Artichoke-Tomato Sauté and Merlot Jus
Or
Lemon-Thyme Jus
Desserts
Cherry, White Chocolate Brioche Bread Pudding
With Baileys Crème Anglaise
Or
Crème Brulée
Port and Fig Ice Cream, Pistachio Cookie
Coffee and Tea
$60 PER PERSON
6
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Dinner Menu
DINNER MENU THREE
First Course
Vine Ripened Tomatoes with Buffalo Mozzarella
Basil Oil, Aged Balsamic Vinegar
Or
Seared East Coast Scallops
Roasted Cherry Tomato, Spinach Risotto
Pancetta Crisp
Or
Rosewater Caesar Salad
Baby Romaine, Parma Ham, Manchego Cheese
Creamy Garlic Dressing
Main Course
Beef Tenderloin
Truffle Baked Potato, Sautéed Vegetables
Cognac Peppercorn Sauce
Or
Pan Roasted Fillet of Black Grouper
Lime & Chive Beurre Blanc
Or
Oven Roasted Lamb Sirloin
Scallop Potato with Gruyere, Vine Ripened Baked Tomato
Ancient Grain Mustard Sauce
Desserts
Espresso Flavored Twelve Layer Opera Cake
Crème Brulée Ice Cream
Or
Northern Spy Apple Gallette
Cinnamon Crème Anglaise
Coffee and Tea
$70 PER PERSON
22 Guests and Under
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Dinner Menu
DINNER MENU FOUR
First Course
Wild Mushroom Risotto
Butter Poached Dungeness Crab, Truffle Oil
Or
Smoked Salmon
on Potato Rosti with Leek
Caviar Crème Fraiche and Porcini Oil
Intermezzo
Sorbet
Main Course
Beef Tenderloin with Seared Foie Gras
Truffle Baked Potato, Sautéed Vegetables
Merlot Sauce
Or
Rack of Lamb
Scallop Potato with Gruyere, Vine Ripened Baked Tomato
Ancient Grain Mustard Sauce
Or
Fennel, Coriander Seed Encrusted “Seared Rare” Big Eye Tuna
Baby Bok Choy, Shitake Mushroom
Star Anise Jus
Dessert
Rosewater Trio
A Selection of our Pastry Chefs Favorites
Coffee and Tea
$85 PER PERSON
22 Guests and Under
8
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Dinner Menu
VEGETARIAN OPTIONS
Red Wine Glazed Green Lentils
with Sautéed Root Vegetables, Quinoa Grains with Raisins
Cauliflower with Hollandaise and Almonds
Mushroom Spinach Ragout, Roasted Mini Reds
Tagliatelle with Sautéed Vegetables
Homemade Basil Pesto, White Wine, Olive Oil
Mushroom Spinach Risotto
Regiano Parmesan Cheese, Truffle Oil
9
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Hors d’Oeuvres
COLD SELECTIONS
Air Dried Tomato with Goat Cheese and Black Olive Tapenade on a Garlic Crouton
$30
Salmon Gravalax Marinated with Beets on Pumpernickel and Dill Crème Fraiche
$36
Peppered Sirloin on Crostini with Pommery Mustard and Artichoke Relish
$39
Hoisin Marinated Peking Duck Salad Roll
$36
Smoked Salmon Tamaki Cone
$36
Seared Citrus Scallop on Asian Rice Cake
$36
Niagara Proscuitto Wrapped Melon with Blueberry Baco Noir Balsamic Drizzle
$36
Mini Caprese Salad of Bocconcini, Cherry Tomato and Basil on a Bamboo Skewer
$30
Chilled Gulf White Shrimp with Chipotle Mango Dip
$39
Classic Bruschetta on a Garlic Rubbed Crouton with Shaved Parmesan
$30
Smoked Atlantic Salmon on Ancient Grain Crostini with Lime Crème Fraiche
$36
Watermelon Squares with Feta Cheese and Black Olives
$30
Seared Salmon on Brioche with Saffron Aioli and Radish Seedlings
$36
Goat’s Cheese Tartlets with Lemon Thyme and Cranberry Chutney
$33
Mini Yorkshire Pudding with Shaved Roast Beef and Horseradish Cream
$39
Roasted Eggplant and Caramelized Tomato Bruschetta with Caper Tapanade
$36
Priced per dozen
*orders per dozen only
10
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Hors d’Oeuvres
HOT SELECTIONS
Tandori Chicken Satay with Butter Chicken Sauce
$36
Brie and Leek Quiche
$30
Vegetable, Lamb or Beef Samosa with Mango Chutney
$33
Goat Cheese and Spinach in a Phyllo Triangle
$30
Shanghai Chicken Wonton with Asian Dipping Sauce
$30
Wild Mushroom in a Phyllo Bundle
$30
Marinated Beef Tenderloin on Sugar Cane Skewer
$39
Escargot with a Classic Garlic Herb Butter Sauce in Puff Pastry Bouche
$30
Scallop and Double Smoked Bacon Roll
$36
Chicken or Vegetable Spring Roll with Spicy Plum Sauce
$30
Roasted Vegetables in a Phyllo Bundle
$30
Crab and Brie Phyllo Triangle with Saffron Cream
$33
Mushroom Caps with Proscuitto, Romano and Spinach
$33
Vegetable Empanada with Chili Lime Sour Cream
$33
Rosewater Crab Cake with Lime Crème Fraiche
$36
Mini Beef Burgers with Canadian Brie, Arugula and White Truffle Mayonnaise
$42
Crispy Wonton Shrimp with Sweet and Sour Dipping Sauce
$36
Mini Oyster Po Boy with Remoulade on Brioche Bun
$48
Priced per dozen
*orders per dozen only
11
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Additional Information
ADD THE FOLLOWING TO ANY DINNER PACKAGE:
Individual service of sorbet to refresh the palate
$4 PER PERSON
Homemade Chocolate Truffles and Mignardeses to finish your meal
$2 PER PERSON
Aritsanal Canadian and International Cheese selection
Served individually or as a platter for the table
$10 PER PERSON
Chef’s Selection Amuse Bouche
$5 PER PERSON
12
v01.14
Wine List
SPARKLING WINE & CHAMPAGNE
CORMONS PROSECCO, LIBERTA
HENRY OF PELHAM, BRUT ROSE, CUVEE CATHERINE, NIAGARA,NV
HENRY OF PELHAM, BRUT BLANC DE BLANC, CUVEE CATHERINE, NIAGARA, '07
VEUVE CLIQUOT, REIMS, NV
MOET & CHANDON, BRUT IMPERIAL, EPERNAY, NV
$ 50
$ 70
$ 85
$140
$140
WHITE WINE
PINOT GRIGIO, CESARI, DELLE VENEZIE, ITALY, '11
PINOT GRIS RESERVE, CASA DEA, PRINCE EDWARD COUNTY, ONTARIO, CAN, '10
PINOT GRIGIO, COLANERI, "CAVALLONE," NIAGARA PENINSULA, '11
CHARDONNAY UNOAKED, HENRY OF PELHAM, NIAGARA , CANADA, '10
CHARDONNAY, KENDALL-JACKSON, SANTA ROSA, CALIFORNIA, '10
CHARDONNAY, CLOSSON CHASE, PRINCE EDWARD COUNTY, '10
CHARDONNAY, STARMONT, MERRYVALE, NAPA, '10
SAUVIGNON BLANC, PENINSULA RIDGE, TWENTY MILE BENCH, CANADA, '10
SAUVIGNON BLANC, NAUTILUS ESTATE, MALBOROUGH, NEW ZEALAND, '10
SAUVIGNON BLANC, STAETE LANDT, MARLBOROUGH, NEW ZEALAND, '10
CHABLIS, JOSPEH DROUHIN, BOURGOGNE, FRANCE, '10
POUILLY-FUISSE, CHATEAU DE BEAUREGARD, BOURGOGNE, FRANCE, '10
RIESLING, DOMAINE PAUL ZINCK, ALSACE, FRANCE, '11
RIESLING, SUE-ANN STAFF WINERY, ROBERT'S BLOCK, CANADA, '11
$ 40
$ 52
$ 58
$ 40
$ 54
$ 78
$ 90
$ 40
$ 52
$ 65
$ 60
$ 90
$ 46
$ 51
RED WINE
RIPASSO CLASSICO SUPERIORE, DELIBORI, VENETO, ITALY, '10
AMARONE DELA VALPOLICELLA, CLASSICO, ZARDINI, VENETO, ITALY, '07
CHIANTI CLASSICO, CLEMENTE VII, TOSCANA, ITALY, '11
CHIANTI CLASSICO RISERVA, CASTELLO DI QUERCETTO, TOSCANA, ITALY, '08
MALBEC, BEN MARCO, DOMINO DEL PLATA, MENDOZA, ARGENTINA, '09
TEMPRANILLO, LAN RESERVA, RIOJA, SPAIN, '05
BACO/CABERNET, HOUSE WINE COMPANY, SPECK BROS, ONTARIO, CANADA, '10
CRASTO, DOURO, PORTUGAL (Tinta Roriz, Touriga Nacional), '09
PINOT NOIR, LE CLOS JORDANNE RESERVE, NIAGARA, CANADA, '09
PINOT NOIR, CRU, MONTAGE VINEYARDS, CENTRAL COAST, CALIFORNIA, '09
MENAGE A TROIS (ZINFANDEL, MERLOT, CABERNET SAUV), CALIFORNIA, 11
MERLOT, CUPCAKE, RED VELVET, CENTRAL COAST, CALIFORNIA, "10
MERLOT, FREEMARK ABBEY, NAPA VALLEY, CALIFORNIA, '09
CABERNET FRANC, COLANERI, "UNITA", (APPASSIMENTO), '09
CABERNET SAUVIGNON, SEVEN OAKS, J. LOHR, PASO NOBLE, CALIFORNIA, '10
CABERNET SAUVIGNON, MARQUES DE CASA CONCHA, MAIPO, CHILE, '11
CABERNET SAUVIGNON, PENLEY ESTATE, PHEONIX, COONAWARRA, AUSTRALIA, '09
CABERNET SAUVIGNON, STERLING VINEYARDS, NAPA VALEY, CALIFORNIA, '10
ZINFANDEL, ROCK WALL WINE COMPANY, JESSIE'S VINEYARD CALIFORNIA, '09
SHIRAZ EARTHWORK , BAROSSA VALLEY, AUSTRALIA, '09
SHIRAZ VALLEY FLOOR, LANGMEIL, BAROSSA VALLEY, AUSTRALIA, '10
$ 52
$ 110
$ 60
$ 75
$ 53
$ 69
$ 36
$ 48
$ 65
$ 81
$ 48
$ 50
$ 85
$ 58
$ 55
$ 66
$ 75
$ 81
$ 70
$ 50
$ 85
Full wine list available upon request.
*The year may changed depending on availability and stock.
13
v01.14
Group Function Details
To:______________________________________
Today’s Date:________________
Company:________________________________
Address:_____________________________
_____________________________
Phone #: _____________Fax #:__________________
From:___________________________________
Special Event Coordinator:_______________________
Subject: Group Function Details
Number of pages incl. cover:_______
Please advise regarding the following details:
1. Offer Mineral Water or Flat Water? ($6.00/750ml bottle)
2. Method of Final Billing:
3. Registration Table Required?
Credit Card
or
Inside of Room
or
Yes or Upon Request
Cheque
Outside of the Room
4. Heading to appear on printed menus? {Compliments of the Rosewater}
5. Microphone/podium/easel required?
{All other AV Equipment including extension cords to be arranged by the client.}
6. Please notify when audio/visual equipment if required will be delivered and installed.
{Before 11:30AM and after 2:30PM only please.}
7. Floral arrangements? None Required
or
Client to Supply
or
Rosewater to Arrange
8. Floral budget?
9. Table configuration: Boardroom Style Round Tables (Supper Club Only) or
10.Will you require any vegetarian meals?
Yes
Rectangles
No
11.Other dietary concerns?
Please return by fax to: Sales & Event Coordinator Jeannie DesRoches, Fax# 416-214-2412
Group FunctionContract
1. Confirmation: Please complete and return this contract by fax to confirm your group booking. Booking will be
considered tentative until contract is received.
2. Deposit: 50% of estimated food charges is required in order to confirm your group booking. We accept this deposit
by credit card or company cheque.
3. Guarantee: We require 5 business days notice, prior to the function date, for both the selected menu, bar details and
the guaranteed number of guests to be served. This guarantee will be the minimum # of guests you will be billed
for or the actual # of guests in attendance, whichever is greater.
4. Payment: Full payment is due on the same day of the function upon completion by credit card or company cheque.
Any bill not paid upon completion will have an HST charge added to the service amount.
5. Taxes & Gratuity: All food and beverages are subject to applicable taxes. Food items are taxed at 13% HST
(Harmonized Sales Tax). Alcoholic beverages are also subject to 13% HST. Gratuity of 18% of total food and
beverage charges will be added automatically to final charges. 13% HST (as stipulated in the Revenue Canada
Federal Tax Guide) will apply to the gratuity portion of the invoice.
6. Cancellation: Must be recived in writing at least 14 days prior to the function date or deposits are non-refundable.
A 10% administration charge will be automatically deducted.
7. Room Charge: Exclusive use of the Supper Club level is $300.00.
Company Name: _____________________
Address: ____________________________
____________________________
Deposit Amount: __________________________
Method of Payment: ________________________
Credit Card Type:__________________________
Convenor’s Name:____________________
Credit Card Number:________________________
Convenor’s Tel. #: ____________________
Expiry Date:_________
Date of Function:_____________________
Cardholder’s Name:_________________________
Time of Function:_____________________
Cardholder’s Signature: ______________________
Number of Guests:____________________
Date signed:_________
Please return by fax or email to:
Jeannie DesRoches, Sales and Event Coordinator
Email: jeannie.desroches@libertygroup.com Fax: 416-214-2412

Corporate and Group Function Package

Transcription

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