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RECEPTION HOSPITALITY EXECUTIVE CHEF · MARC LYONS For more casual events! Please ask about our Hospitality Rooms. POTATO AND CORN CHIPS $8.00 PER PERSON House-made Spicy Tomato Salsa and Cream Cheese Ranch Dip and Lime Guacamole CHICKEN WINGS $14.00 PER DOZEN Your choice of Buffalo, Cajun or BBQ Chicken wings with Blue Cheese Dip BBQ RIBS $15.00 PER ½ RACK With BBQ Dipping Sauce and Ranch Dip PIZZA BOARD $10.00 PER PERSON Pepperoni and Cheese Rustic Focaccia Pizza with Grilled Red Onions, Roma Tomatoes and Bocconcini Cheese BAR NUTS, PRETZELS AND POPCORN $10.00 PER PERSON Mixed Nuts and Salty Peanuts SELECTION OF CANADIAN CHEESES $8.50 PER PERSON Served with Grapes, Walnuts and Bread Crisp VEGETABLE STICKS AND DIPS $6.00 PER PERSON Fresh Vegetable Sticks with Sour Cream Chive and Peppercorn Goat Cheese Dip SLICED SEASONAL FRUIT PLATTER $7.50 PER PERSON With yogurt dip QUEEN’S LANDING SANDWICHES $10.00 PER PERSON (Based on 2.5 pieces/person) A Selection of Smoked Salmon, Grilled Chicken with Havarti Cheese, Shaved Beef with Horseradish Butter, Black Forest Ham with Swiss Cheese Tuscan Style Grilled Marinated Vegetables with Basil Goat Cheese All prices subject to taxes and gratuities. Prices in effect from May 1, 2017 until April 30, 2018.

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BREAKFAST MENU Available in the Tiara Dining Room between 7:00 am and 9:30 am, this menu is included in the Conference Package. Non-Package Guests: $19.00 per person Breakfast in a Private Room can be arranged based on availability with a minimum of 25 people. **Should your numbers fall below 25 people, you will still be charged for the minimum required. FULL BREAKFAST BUFFET Scrambled Eggs Crisp Bacon Country Sausages Hash Potatoes with Parsley Fresh Seasonal Fruits Selection of Dry Cereals with Milk Assorted Fruit Yogurt Toast Station with Assorted Breads Freshly Baked Muffins, Danishes and Croissants with Preserves and Marmalade Selection of Juices Coffee and Tea This menu is included in the Conference Package when served outside your meeting room. CONTINENTAL BREAKFAST Fresh Seasonal Fruits Assorted Cereals and Milk Assorted Fruit Yogurt Freshly Baked Muffins and Croissants with Preserves and Marmalade Sliced Ham and Cheese Platter Assorted Bagels and Cream Cheese Fruit Juice, Coffee and Tea Additional Selections: - Eggs Benedict at $4.00 per piece - Smoked Salmon at $6.00 per person - Ham and Cheese Quiche at $4.00 piece - Queen’s Landing Breakfast Sandwich at $6.00 per person All prices subject to taxes and gratuities. Prices in effect from April 1, 2017 until April 30, 2018.

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Chef’s Fresh Market Lunch EXECUTIVE CHEF · MARC LYONS Our Lunch Buffet is available in the Tiara Restaurant between 12:00 pm and 2:30 pm, and is included in the Conference Package. Non-Package Guests: $27.00 per person **Lunch in a Private Room can be arranged based on availability with a minimum of 25 people. **Should your numbers fall below 25 people, you will still be charged for the minimum required. Seasonal Soup – Vegetarian Based Fresh Baked Breads and Whipped Butter Cold Selections Hand Cut Greens from Trend Aquaponics, Seasonal Vinaigrette Build your Own Caesar Crisp Romaine, Smoked Bacon, House Baked Croutons’, Creamy Dressing Vegetable Antipasto Roasted and Marinated Vegetables from St. David’s Chef’s Creative Seasonal Salad Deli Board Shaved Cured Meats, Mustards, and House Made Pickles Cheese Board Daily Selection of Domestic Cheese, Iris’ Preserves, Ciabatta Melba’s Mini Ciabatta Sandwich of the Day (selection varies by day) Beef with Smoked Cheddar Horseradish Mayo Roasted Turkey with Arugula, Dried Tomato Mayo Smoked Ham with Aged Cheddar, Maple Mustard Hot Selection Carved Roast (Monday & Thursday -Turkey, Wednesday - Baked Ham, Tuesday & Friday - Beef) Potato Chef’s Choice of Feature Potato Vegetables Inspired Daily from the Bounty of Niagara Vegetarian Friendly Quiche Dessert Pastry Kitchens Cakes and Sweets Seasonal Diced and Whole Fruits All prices subject to taxes and gratuities. Prices in effect from May 1, 2017 until April 30, 2018.

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COLD WORKING LUNCHES EXECUTIVE CHEF · MARC LYONS This menu is included in the Conference Package Non-Package Guests - $27.00 per person ** In order to receive the Cold Working Lunch menu you must have a minimum of 15 people **Should your numbers fall below 15 people, you will still be charged for the minimum required. SOUP Daily Created Soup SALADS (Please select Three) Baby Greens with Cherry Tomatoes and House Vinaigrette Country Mini New Potato Salad with Grainy Mustard and Fresh Italian Parsley Roma Tomato, Red Onions, Basil and Mini Bocconcini Cheese House Caesar Salad with Roast Garlic Dressing, Crisp Bacon and Parmesan Cheese Moroccan Couscous Salad with Toasted Almonds, Dried Apricots and Honey Cumin Dressing Penne Pasta Salad with Grilled Vegetables SANDWICHES ON ARTISAN LOAVES (Please select Three) Maple Honey Baked Ham and Cheese Tender Lettuces and Grainy Mustard Mayonnaise White Meadows Maple Roasted Chicken Cured Tomato and Thyme Aioli Rosemary Roast Beef Sweet Horseradish Aioli, Peppery Lettuces Smoked Turkey With Brie and Pear Butter Tuna Salad With Parsley and Celery Egg Salad With Arugula Grilled Vegetables With Whipped Ontario Goats Cheese All working lunches include Continuous Beverages and Pastry Chef’s Selection of Desserts ADDITIONAL ITEMS Canadian Cheeses with Seasonal Fruits, and Bread Crisp - $8.50 per person Hot Quiche at $4.00 piece Choice of: Ham/Cheese or Grilled Chicken/Mushrooms or Grilled Vegetables/Goat Cheese All prices subject to taxes and gratuities. Prices in effect from April 1, 2017 until April 30, 2018.

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PRIVATE LUNCH & DINNER BUFFET EXECUTIVE CHEF · MARC LYONS LUNCH (2 Entrée Selections) - $32.00 PER PERSON Any additional lunch entrées are added at $6.00 per selection per person DINNER (3 Entrée Selections) – is included in the Conference Package Non-Package Guests - $50.00 PER PERSON Any additional dinner entrées are added at $8.00 per selection per person **Please note that for all of our buffets there is minimum guarantee of 25 people. **Should your numbers fall below 25 people, you will still be charged for the minimum required. EUROPEAN COLD TABLE TO INCLUDE: Baby Greens with Cherry Tomatoes and House Vinaigrette Woodland Mushroom and Pimento Salad with Fresh Coriander Crudités – Seasonal Vegetables with Gourmet Dips Iris’s Seafood Salad, Shrimp, Scallops, Calamari, Fresh Herbs and Olive Oil Country Mini New Potato Salad with Grainy Mustard and Fresh Italian Parsley Roma Tomato, Red Onions, Basil and Mini Bocconcini Cheese Marinated Antipasto Vegetables with Woolwich Goats Cheese European Charcuterie – Shaved Ham, Salami, Turkey, Roast Beef Selection of Canadian Cheeses and Crisp Bread and Preserves Freshly Baked Breads and Creamery Butter ENTRÉES Fillet of Atlantic Salmon with Lobster Cognac Cream Macadamia Crusted White Fish with Lemon Tarragon Cream Roast AAA Beef Strip Loin with Pickled Shallot Jus Pan Seared Rainbow Trout in a Pommery Mustard Cream Roast Chicken Breast in a CDC Merlot Jus Whole Roasted Rib Eye with Candied Root Vegetables and Natural Jus Grilled Breast of Chicken with Woodland Mushroom and Truffle Café au Lait Honey Glazed Pork Roast with Caramelized Apples and Sage Jus Slow Roasted Shoulder of Lamb with Mint Gastrique Jus Pommery Roasted Pork Loin with Sautee of White Cabbage and Smoked Bacon Potato Gnocchi with Wild Mushrooms and White Truffle Oil Penne Pasta with Peppers, Roma Tomatoes, Fresh Basil, Extra Virgin Olive Oil and Parmesan Rice Noodles with Spiced Tofu, Scallions, Vegetables with a Coconut, Thai Curry Sauce All Above Entrées served with the Chef’s Choice of Seasonal Vegetables and Potatoes A SELECTION OF DESSERTS FROM OUR PASTRY CHEF’S KITCHEN Freshly Brewed Coffee, Decaf or Tea Service All prices subject to taxes and gratuities. Prices in effect from April 1, 2017 until April 30, 2018.

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SUNDAY TIARA BRUNCH MENU EUROPEAN COLD TABLE TO INCLUDE: Selection of Seasonal Salads Marinated Antipasto Vegetables with Goat Cheese European Charcuterie Smoked Seafood An Assortment of Imported and Domestic Cheeses Fresh Sliced Fruits Freshly Baked Breads and Creamery Butter ENTRÉES Selection of Two Featured Chef’s Creation Seasonal Vegetables Rosemary Mini Roast Potatoes CARVING STATION Chef’s Feature with Natural Jus and Fresh Horseradish BRUNCH ITEMS Eggs Benedict Crisp Bacon Country Sausage OMELETTES Peppers, Onions, Cheese, Ham, Tomatoes and Mushrooms PANCAKE and FRENCH Toast Fresh Strawberries and Whipped Cream DELECTABLE DESSERTS FROM OUR PATISSERIE PLEASE NOTE THAT MENUS VARY AND ARE SEASONAL All prices subject to taxes and gratuities. Prices in effect from April 1, 2017 until April 30, 2018.

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PRIVATE PLATED DINNER EXECUTIVE CHEF · MARC LYONS This three course menu is included in the Conference Package. Soup or Salad, Entrée & Dessert (One Choice for the Entire Group) Non-Package Guests: $50.00 per person. There is a $5.00 per person surcharge for each additional entrée selection. Numbers must be submitted 7 days prior to your event. SOUPS Roasted Cauliflower and Aged Cheddar, Focaccia Croutons Baked Potato and Leek Soup, Chive Crème Fraiche Carrot and Ginger Soup with 5 Spice Cream Sweet Corn and Potato Chowder with Charred Corn Salsa Truffle Yukon Gold Potato Soup and Cheddar Croutons Soya Roasted Woodland Mushroom and Potato Soup with Truffle Crème Fraiche From November to April: Baked Butternut Squash and Yukon Potato Soup, Smoked Chicken (Seasonal) Candied Celery Root and Potato Soup, Honey Peppered Croutons (Seasonal) Roasted Fennel and Yellow Beet Velouté, Creamed Horseradish UPGRADED SOUP SELECTIONS $4.00 per person Atlantic Lobster Bisque with Cognac Chive Crème Fraiche Porcini Mushroom and Leek Soup with Truffle Cream Asparagus and Spinach Soup with Duck Confit Chilled Gazpacho Soup with Tuscan Croutons Butternut Squash and Yukon Potato Soup with Smoked Chicken (Seasonal) OR SALADS Organic Greens with Poached Pears, Toasted Almonds, Focaccia Crouton and Cider Vinaigrette House Caesar Salad with Baked Garlic and Balsamic Dressing, Crisp Bacon and Parmesan Cheese Spicy Arugula and Frisee Salad, Parmesan, Crisp Bacon with Preserved Lemon Shallot Dressing Young Field Greens with Crumbled Goat Cheese, Spiced Crouton and Baked Apple Vinaigrette Baby Spinach with Marinated Cherry Tomatoes and Bocconcini, Aged Balsamic Vinaigrette UPGRADED SALAD SELECTIONS $4.00 per person Boston Bibb with Poached Pears, Spiced Walnuts and Sour Cream Honey Dressing Spinach Salad with Wild Mushrooms, Grated Eggs, Parmesan and Smoked Bacon Dressing Asian Green Salad with Soya Roast Shiitakes, Scallions and Hoisin Ginger Vinaigrette SORBET $3.00 per person House-made flavours include: Passion Fruit, Champagne, Raspberry, Grappa, Lemon, Lime and Peach CREATIVE CHOICES Penne Arrabiata with Olive Oil, Roasted Plum Tomato, Basil and Parmesan $ 9.00 Potato Gnocchi, Roasted Woodland Mushrooms, Spinach and Truffle Cream $14.00 Warm Ontario Goat Cheese, Bitter Lettuce, Pickled Beets, Ice Wine Caramel $14.00 Dungeness Crab Cakes with Charred Corn Salsa, Smoked Chili Aioli $16.00 Roasted Lobster Bisque with Sweet Curried Crème $12.00 Tea Smoked Atlantic Salmon with Rosemary Baked Garlic Gnocchi and Pinot Noir Jus $18.00 Rosemary Roasted Black Tiger Shrimp with Tropical Fruit Salsa & Mango Coulis $18.00 Butter Poached Lobster Salad, Candied Orange, Avocado Puree, Young Watercress $19.00 ENTRÉES Grilled AAA Beef Striploin Pave, Wild Mushroom Ravioli and Truffle Thyme Jus Breast of Chicken, Candied Onion Mashed Potato, Woodland Mushroom Jus Pan-seared Atlantic Salmon Fillet with Confit Fingerling Potatoes and Preserved Lemon Butter Baked Garlic and Thyme Marinated Rib Eye, Smoked Corn Potatoes, Café au Lait Sauce Baked Organic Breast of Chicken, Truffle Pomme Purée, Baked Apple and Foie Gras Jus Preserve Lemon and Parsley Crusted Rainbow Trout Fillet, Roasted Cauliflower Puree, Buerre Rouge Butter Seared Sea Scallops, Toasted Saffron Risotto, Pinot Noir Jus Roasted Free-range Chicken, Smoked Corn Potatoes and Sweet Honey Jus ENTRÉE Upgrades and/or Substitutions 6oz Beef Tenderloin $12.00 8oz Beef Tenderloin $16.00 10oz Grilled Beef Rib Eye Steak $13.00 12oz Grilled Beef Rib Eye Steak $16.00 “Served with Either Peppercorn Brandy Sauce or Woodland Mushrooms Jus” Lamb Rack with Mustard and Rosemary Crumbs with Mustard Jus $18.00 ENTRÉE Additions Large Onion Rings $ 3.00 Fresh Half Lobster in Shell $18.00 Black Tiger Prawn (1) $ 6.00 All prices subject to taxes and gratuities. Prices in effect from April 1, 2017 until Ap