Seasonal Fruit Salad, Lemon Balm Syrup and Torn Mint
Cannery’s Own Granola with Dried Fruit, Shaved Coconut and Mixed Nuts
Selection of Dry Cereals
Selection of Individual Yogurts
A Melee of Breakfast Loaves and Pastries with Greaves Jams and Cream Cheese
MAINS AND SIDES
Traditional French Toast Served with Pure Maple Syrup
Applewood Smoked Bacon and Sausage
Roasted Breakfast Potatoes with Grilled Onions and Fresh Rosemary
FROM THE HEARTH
Omelette Bar with a Selection of Ingredients to Customize your Egg Creation
Farm Fresh Eggs Cooked to Order
Belgian Waffles with Fresh Whipped Cream and Berries
Assorted Fruit Juices Freshly Brewed Coffee, De-caffeinated and Selection of Specialty Teas
$19 per person for non-package guests. The full breakfast buffet is available in the Cannery Restaurant between 7:00am and 10:00am. Private rooms may be arranged based on availability without “Made to Order” Omelette Bar, Eggs Cooked to Order and Belgian Waffles and with a minimum of 20 people. For groups fewer than 30 people in a Private Room, a surcharge of $5 per person will apply. Prices are subject to taxes and gratuities. Prices in effect from May 1, 2017 until April 30, 2018.
Terms and Conditions
Please contact us for complete terms & conditions.
WORKING CONTINENTAL BREAKFAST
Seasonal Fruit Salad with Berries
Selection of Dry Cereals and Milk
Granola Bars and Nutrigrain Cereal Bars
Selection of Individual Yogurts
Cannery’s Own Granola with Dried Fruit, Shaved Coconut and Mixed Nuts
A Melee of Breakfast Loaves and Pastries with Greaves Jams and Cream Cheese
Toast, English Muffins and Bagels and Cream Cheese
Fruit Juices, Coffee and Tea
$19 per person for non-package guests. Working Continental Breakfast is available in Private Meeting Room between 7:00am and 10:30am. Prices are subject to taxes and gratuities. Prices in effect from May 1, 2017 until April 30, 2018.
Terms and Conditions
Please contact us for complete terms & conditions.
STARTERS
Rolls and Flavored Butters
Crudités with Garlic Dip and Roasted Vegetable
Hummus Selection of Deli Meats
Relish, Pickles and Olive Tray
A Selection of our Unique Salads
ENTREES
Chef’s Choice Meat Selection (Beef, Chicken, Pork or Lamb)
Chef’s Choice of Pasta Dish
Catch of the Day (Fish)
Potato or Rice Dish
Seasonal Fresh Vegetables
DESSERTS
Seasonal Fruit Assorted Cakes and Pastries
Coffee or Tea
$27 per person for non package guests. The lunch buffet is available in the Cannery Restaurant between 12:00pm and 2:00pm. The lunch buffet is only available when there are 20 or more guests dining. Private Rooms can be arranged based on availability with a minimum of 30 guests. All prices are subject to taxes and gratuities. Price in effect May 1, 2017 until April 30, 2018
Terms and Conditions
Please contact us for complete terms & conditions.
CONFERENCE WORKING LUNCH # 1: SANDWICHES AND WRAPS
Tortilla Wrapped Sandwiches Including:
Egg Salad with Green Onion Mayonnaise
Marinated Grilled Vegetables with Spinach and Pesto
Baguette Deli Sandwiches Including: Roasted Turkey, Asiago, Arugula and Cranberry Mayonnaise
Roast Beef, Swiss Cheese, Crispy Onions and Grainy Mustard Mayonnaise
Bowtie Pasta and Tuna Salad Mixed Green Salad with Balsamic Vinaigrette
Sliced Seasonal Fruit
CONFERENCE WORKING LUNCH # 2: MEDITERRANEAN
Antipasto Board with Prosciutto Ribbons, Salami, Marinated Artichokes, Pickled Vegetables, Cracked Olives, Melon and Crustini
Chef’s Hot Pasta with Grilled Seasonal Vegetables
Toasted Pita Triangles and with Roasted Red Pepper Hummus
Greek Salad with Oregano Vinaigrette
Sliced Seasonal Fruit
CONFERENCE WORKING LUNCH # 3: MEXICAN
Build your own Tacos and Fajitas with Beef and Chicken
Tortilla Chips with Salsa and Guacamole
Grilled Corn and Sweet Potato Salad
Mexican Style Salad with a Lime Vinaigrette
Sliced Seasonal Fruit
CONFERENCE WORKING LUNCH # 4: TEX MEX
Grilled and Chilled Chicken with a Lime Glaze and Charred Corn Salsa
Ancho Chili Glazed Pulled Pork with Caramelized Apples
Slider Buns, Tortilla Wraps and Nacho Chips with Shredded Cheese, Guacamole, Salsa and Sour Cream Green Salad with Avocado in a Creamy Chipotle Dressing
Cajun Coleslaw
Sliced Seasonal Fruit
CONFERENCE WORKING LUNCH # 5: SOUTHWEST
Chef’s Meat Chilli
Grilled and Chilled Cajun Chicken
Corn Bread
Cajun Potato Salad
Green Taco Salad with a Spicy Ranch Dressing
Sliced Seasonal Fruit
BOXED LUNCH TO GO
Daily Salad Creation
Sunchips Choice of Following Wrapped Sandwiches:
Roasted Turkey and Arugula with Cranberry Mayonnaise
Smoked Ham and Cheddar Cheese with Honey Mustard
Grilled Vegetables with Sundried Tomato Pesto
Fresh Seasonal Whole Fruit
Assorted Cookies Bottled Water
WORKING LUNCH ENHANCEMENTS:
Add Grilled Chicken $5
Add Grilled Shrimp $6
Caesar Salad with Garlic Bread $8
Classic Shrimp Cocktail $8
$27 per person for non package guests. Served in a Private Meeting Room. All working lunches include continuous beverages and Pastry Chef’s selection of dessert. Additional charge of $5 per person will be applied for groups of less than 15 people. All prices are subject to taxes and gratuities. Prices in effect May 1, 2017 until April 30, 2018.
Terms and Conditions
Please contact us for complete terms & conditions.
Three Entrée Selections: included in conference package
Four Entrée Selections: additional $5.00 per person
Five Entrée Selections: additional $10.00 per person
BUFFET INCLUDES:
Artisan Bread Basket and Butter
Shrimp Cocktail with Traditional Condiments
Local and Domestic Cheese Board with Dried Fruit, Crackers and Crisps
Sliced Cured Meats with Marinated Vegetables and Olives
Chef’s Selection of Seasonal Salads (Four)
Chef’s Choice of Starch (Potato or Rice)
Chef’s Choice of Seasonal Vegetable A Selection of Desserts and Fresh Fruit
ENTREE CHOICES FROM THE FOLLOWING:
Roasted Beef with Onion Jam and Rosemary Jus
Beef Stroganoff with Porcini Mushrooms and Chive Crème Fraiche
Beef Burgundy with Roasted Cippolini Onion
Blackened Roasted Striploin with Preserved Lime Butter
Cottage Pie, Lobster Potato Crust and Crispy Onions
Pecan and Maple Crusted Roasted Chicken Breast
Cajun Roasted Chicken with Lime Butter
Chicken Parmesan with Tomato Butter
Grilled Chicken Breast with Pesto Drizzle and Baby Rocket Spinach
Buttermilk and Jerk Fried Chicken with Mango Chutney
Shepherd’s Pie with Maple Sweet Potato Crust
Braised Lamb Shank
Curried Pork with Roasted Apples
Maple Dijon Glazed Pork Loin with Peach Chutney
Breaded Veal Schnitzel with Lemon Butter and Fried Capers
Tortellini in a Chardonnay and Porcini Cream Sauce
Baked Rigatoni with Four Cheese Bechamel
Penne in a Spicy Arrabiata Sauce
Ricotta Stuffed Ravioli in a Pesto Cream Sauce
Cannelloni in Roasted Tomato Sauce with Grilled Onion Rings
Rainbow Trout with Beurre Noisette and Capers
Baked Salmon with Caper Berry Relish
Baked Tilapia with Lemon Coconut Cream
Chorizo and Lager Steamed Mussels with Tomato and Sweet Corn
Pesto Crusted Salmon in Saffron Chardonnay Broth
$50.00 per person for non package guests (3 entrées). Served in a Private Room Only. Not available for groups under 20 people. An additional charge of $5.00 per person will be applied for groups less than 30 people.
All Prices are Subject to Taxes and Gratuities. Price in effect May 1, 2017 until April 30, 2018.
Terms and Conditions
Please contact us for complete terms & conditions.
(Please select one appetizer, one entrée & one dessert for the entire group to enjoy) EXECUTIVE CHEF · MARK LONGSTER
FIRST COURSE
Roasted Sweet Potato and Leek Soup with Maple Crème Fraiche and Crispy Leeks
Maple Butternut Squash with Vanilla Cream
Wild Mushroom Bisque with Wild Leeks
Roasted Tomato and Vodka Soup with Herb Oil
Baked Potato and Lager, Aged Cheddar and Chives
Roasted Garlic and Yukon Gold Potato with Truffle Oil Drizzle
Roasted Pepper Bisque with Chipotle and Lime Essence
Young Greens Salad, Grilled Oranges and Candied Walnuts Tossed With Silky Beet Vinaigrette
Chopped Romaine with Parmesan Shards, Crispy Pancetta, Focaccia Crouton in a Buttermilk Dressing
Simple Greens Tossed in Preserved Apricot and Grainy Dijon Vinaigrette with Marinated Peppers and Pepitas
Baby Spinach with Sundried Tomato Vinaigrette, Aged Balsamic, Toasted Pine Nuts and Danish Blue Cheese
Penne Pasta and Parmesan with Roasted Tomato Sauce and Basil Drizzle
ENTRÉES
(All Entrees are served with Chef’s Selection of Niagara’s Best Seasonal Vegetables)
Free-Range Chicken Supreme with Tarragon Cream Sauce With Scalloped Potato and Beet Chips
Maple Pecan Crusted Chicken Supreme with Goat Cheese, Whipped Potato
Seared Atlantic Salmon, Citrus Salsa, Meyer Lemon, Burro Blanco on Warm New Potato Salad
Baked Rainbow Trout with Butter Forked Red Skin Potatoes and Roasted Red Pepper Relish
Roasted Striploin of Beef, Glazed Onion Jam, Rosemary Grilled Tomatoes, Goat Cheese Mashed Potato
Cajun Grilled Striploin of Beef, Preserved Lime Butter, With Crushed Fingerling Potatoes and Red Onion Rings
Roasted Rib Eye of Beef and White Cheddar Mashed Potatoes with Port Wine Reduction
Mexican Stuffed Sweet Bell Pepper with Smoked Tomato and Cilantro oil
Roasted Red Pepper and Goats Cheese Risotto with Wilted Spinach, Arugula and Beet Chip
3 course meal included with conference package. $60.00 per person for non-package guests. For an additional entrée selection, a $6.00 per person surcharge will apply. Maximum of three choices including vegetarian. Your selection of one starch accompaniment for all entrée choices. Final numbers for each entrée choice are to be provided one week in advance. All Prices are Subject to Taxes and Gratuities. Price in effect May 1, 2017 until April 30, 2018
Terms and Conditions
Please contact us for complete terms & conditions.