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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.

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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.

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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

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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.

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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.

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(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