2012 CATERING PACKAGE - Sunningdale Golf€¦ · Catering Manager ... Selection of toppings:...
Transcript of 2012 CATERING PACKAGE - Sunningdale Golf€¦ · Catering Manager ... Selection of toppings:...
Thank you for choosing
Sunningdale Golf and Country Club!
We want your special event to be as successful as
you do and we will do everything we can to
ensure a positive experience that will please you
and your guests.
The following are options of exciting menu selections for you to consider.
Please note that the following items are suggestions only,
and we will gladly customize a menu to suit your special event.
Please contact us directly with any questions, or visit our website
for additional information:
http://www.sunningdalegolf.com
We look forward to helping you plan your special day!
Courtney Dale JoAnne Hosack
Catering Manager Food & Beverage Manager
519-660-8063 ext. 235 519-660-8063 ext. 224
BREAKFAST BUFFETS
The Continental
Selection of chilled fruit juices
Chef's daily assortment of muffins, Danish pastries, and croissants
with fruit preserves
Freshly brewed 100% Colombian coffee and tea
$11 per person
With sliced fresh fruit
$13 per person
~~
The Sunningdale Club
Selection of chilled fruit juices
Chef's daily assortment of muffins, Danish pastries, and croissants
with fruit preserves
Individual low fat yogurt
House made granola
Sliced fresh fruit and berry display
Farm fresh scrambled eggs with chives
Maple cured bacon and Kitchener Mennonite farmers sausages
Grilled tomatoes and homefries
Freshly brewed 100% Colombian coffee and tea
$19 per person
~~
The Health Spa
Selection of chilled fruit juices
Low fat muffins and house baked multigrain bread
Fruit preserves and Becel margarine
Seasonal fresh fruit and berries
BUILD YOUR OWN MUESLI BAR
Steel cut toasted oats, assorted nuts and seeds, dried fruit, golden raisins and Sunningdale's
own honey
Your choice of skim, 2% or soy milk and low fat yogurt
Freshly brewed 100% Colombian coffee and tea
$15 per person
BREAKFAST BUFFET ENHANCEMENTS
Selection of cold cereals with milk $3
Individual low fat fruit yogurt $2
Freshly baked muffins , Danish pastries or croissants $3
Brioche French toast with chunky apple compote $7
Great Canadian Bagel Company Bagels cream cheese and fruit preserves $3.50
Whole fresh fruit basket $18 per dozen
Tropical fruit salad with fresh mint $4.50
Fresh fruit brochettes with fruity yogurt dip $4.50
Housemade baked assorted large cookies $3.50
Smoked Nova Scotia salmon or dill-cured gravad lox with capers, red onions, cream
cheese, Artisan-German Rye bread and toasted bagel chips $14
Buttermilk pancakes with Ontario maple syrup $7
Assorted loaves (10 servings per loaf ) $2.50
(Lemon Cranberry, Orange Almond, Banana Walnut,
Key Lime, Apple Cobbler, Double Chocolate )
Charcuterie Breakfast Platter
With cured meats and Canadian cheeses, sweet maple mustard,
freshly baked rolls and country style breads $10
Poached eggs "Benedict" on toasted English muffin with back bacon
and hollandaise $10
Poached eggs "Florentine" on toasted English muffin with sautéed spinach
and hollandaise $10
Poached eggs "Nova Scotia" with smoked Atlantic salmon and
dill flavoured hollandaise $11
Omelette Station (with chef preparing made to order omelettes) $14
Selection of fillings: cheddar cheese, black forest ham, café de Paris mushrooms, cold
water shrimp, scallions, bacon, tomatoes
Belgian waffle station (with chef preparing fresh made waffles) $11
Selection of toppings: whipped cream, nutella spread, seasonal berries, toasted nuts,
chocolate chips, warm maple syrup, strawberry compote
GOURMET BRUNCH BUFFET (Minimum 50 guests)
Selection of chilled fruit juices
Chef’s daily selection of breakfast pastries
Assorted warmed rolls, butter
Salads (Choice of 5)
Traditional Caesar salad with sourdough croutons and parmesan cheese
Sleger’s crisp baby greens with cucumber, grape tomatoes,
red radish slivers and assorted dressings
Thai noodle salad with shrimp and fresh Thai basil
Celeriac salad with McIntosh apples and sweet Maui onions
Diced red potato salad with roasted garlic, dill pickles and grainy mustard mayo
Greek vegetable salad with cucumber, red onions, bell peppers, black olives and feta cheese
Moroccan chick pea salad with preserved lemon, cilantro and a hint of curry
Marinated mushrooms with coriander and a Tuscan lemon vinaigrette
Jamaican cristophene and fresh pineapple slaw
English cucumber with sour cream, honey and fresh dill
Couscous salad with dried fruit, golden raisins and fresh cilantro
Tri-coloured fusilli salad with kalamata olives, sweet capicola and Tuscan roasted garlic mayo
Charcuterie platter with black forest ham, Genoa salami, sweet capicola, sliced cheeses,
dill pickles and Dijon mustard
Hot Food
Poached eggs “Benedict” or “Florentine” on English muffins with hollandaise sauce
Maple cured bacon
Mennonite farmers sausage
Omelette station with chef preparing made to order omelettes
Entrées (Choice of 2)
Carved herb crusted roast striploin of beef au jus
Supreme of free range chicken “Catalan Style” (Eggplant, bell peppers, plum tomatoes)
Roast Ontario turkey with a cranberry orange compote
Teriyaki glazed Atlantic salmon with a tropical pineapple mango salsa
All above entrées include fresh market vegetables and potato du jour or basmati rice pilaf
Desserts
Assorted cakes, tortes, fruit pies, mini French pastries, squares and fresh fruit
Freshly brewed 100% Colombian coffee and tea
$35 per person
THEMED COFFEE BREAKS All breaks are served with fresh brewed 100% Colombian coffee,
decaffeinated coffee, and tea.
English Tea Break
Assorted finger sandwiches
Scones with fruit preserves
Assorted loaves
$14 per person
~~
Chocolate Break
Double chocolate home style cookies
Chocolate brownies
Chocolate pastries
Chocolate dipped strawberries
Fresh fruit skewers with chocolate fondue
$17 per person
~~
Kid In A Candy Store Break
Glass jars filled with 4 varieties of favourite candy store items
Listed are some suggestions for candy selection:
Red and black liquorice; milk chocolate clusters; sour peaches; gummy worms;
assorted lollipops; jelly beans; caramel popcorn
Iced tea and assorted soft drinks
$15 per person
~~
The Ball Park Break
Large warm pretzels with honey and whole grain mustard sauce
Mini ball park franks served with relish, onions, prepared mustard
and shredded Ontario cheddar
Candy caramel popcorn
Warm baked cheese nachos and salsa
Root beer and assorted soft drinks
$17 per person
~~
Build Your Own Sundae Break
Chocolate and vanilla ice cream
Raspberry sauce, hot caramel, hot chocolate fudge, whipped cream,
glazed walnuts, chocolate shavings, glazed cherries, crushed Oreos
Waffle and sugar cones
$15 per person
COFFEE BREAK ADDITIONS
Vegetable Crudités and Dips
$4 per person
~~
Toasted Pita Pita Points with Dips
$4 per person
~~
Fresh Carved Seasonal Fruit Platter
$6 per person
Ontario and Quebec Cheese Platter
served with grapes, French baguette, crackers, flatbread and fruit chutney
$7 per person
~~
Tuscan Antipasto Platter
Prosciutto ham, mortadella and sopressata;
buffalo mozzarella and fontina cheese
Marinated artichoke hearts; peppery arugula leaves; Tuscan bean salad; olives; and
bell pepper caponata
Accompanied by ciabatta, focaccia, crisp flatbread and cold pressed olive oil aioli
$7 per person
~~
Sliced Nova Scotia Smoked Salmon
Garnished with Georgian bay smoked trout, capers, red onions, grated eggs,
cream cheese and fresh lemon. Served with German light rye, potato and multigrain bread and
gourmet crackers
$10 per person
SANDWICH BUFFETS
Soup and Salad (Choice of 3)
Chef’s daily soup creation
Diced red potato salad with roasted garlic, dill pickles, and stone ground mustard mayo
Marinated woodland mushrooms with coriander and a Tuscan lemon vinaigrette
Traditional Caesar salad with sourdough croutons and parmesan cheese
Greek village salad with bell peppers, black olives, tomatoes, crisp iceberg lettuce,
capers and feta cheese
Grilled Mediterranean vegetables with a white balsamic and extra virgin olive oil vinaigrette
Moroccan chickpea salad with fresh cilantro, preserved lemon and capsicum
Ontario red beets with sweet onions, granny smith apples and Sunningdale honey dressing
Build Your Own Sandwich
Ontario smoked turkey breast, sugar-cured black forest ham, Genoa salami, sweet capicola,
egg salad, albacore tuna salad and aged Canadian cheddar
Accompanied by freshly baked artisan, German rye and multigrain breads
Hot house tomatoes, Bermuda onions, red leaf lettuce and appropriate condiments
$23 per person
~~
Country Style Sandwiches and Handcrafted Wraps
Roasted chicken salad with chopped nuts, mango and a hint of curry; black forest ham with
havarti cheese and honey mustard; sockeye salmon salad with cucumber; smoked turkey with
asiago and chipotle mayo; teriyaki beef; grilled vegetables with chickpea hummus
Served on fresh kaiser, French baguette, multigrain bread, herbed and multigrain wraps
$23 per person
~~
Scandinavian Style Open Faced Sandwiches
Herb crusted Alberta beef with local gouda cheese; roasted chicken salad with apples and raisins;
smoked salmon with cream cheese, capers and red onions; farm fresh egg salad with
chives; house made chicken liver pate with chutney; cold water baby shrimp with pineapple
and mayo; prosciutto di parma with cipollini onions
Served on open faced French baguette with appropriate condiments
$25 per person
~~
Desserts (included with buffet)
Selection of cakes, fresh fruit pies, and sliced fresh fruit
Freshly brewed 100% Colombian coffee and tea
PLATED LUNCH OPTIONS Prices include rolls & butter, soup OR salad, entrée
and dessert with 100% Colombian coffee and tea
Soups Tuscan white bean, roasted garlic and pancetta soup
Hearty Ontario beef and pearl barley soup
Creamy potato, leek and bacon potage “Parisienne”
Field and forest mushroom chowder
Roma tomato and sweet basil bisque
Chicken noodle with farm fresh vegetables
Canadian East Coast clam chowder with double smoked bacon
Mexican cumin flavoured black bean and roasted corn soup
Ontario maple roasted squash and apple bisque with chive crème fraiche
Salads
Traditional Caesar salad with herb croutons, maple smoked bacon and
parmesan cheese shards
Tender baby spinach and frisée with mandarin orange segments, toasted almonds and white
balsamic vinaigrette
Crisp garden greens with grape tomatoes, red onions, cucumber and grapefruit ginger dressing
Boston Bibb, iceberg, and macro greens with fresh berries and a Meaux mustard dressing
Jamaican cristophene and fresh pineapple slaw with bell pepper confetti and a sweet Asian rice
wine vinaigrette
Entrées
Blackened southern catfish with a fresh tomato salsa; served on a Cajun shrimp
and bell pepper jambalaya $33
Ontario chicken breast supreme “Chasseur” with a forest mushroom thyme jus and chive
polenta cake $34
Roast striploin of Alberta beef with a shallot and fresh garden herb compound butter, shiraz red
wine reduction, bouquet of seasonal vegetables and fingerling potatoes $37
Merlot braised boneless beef short rib with a jus reduction, caramelized pearl onions
and buttermilk herb potato mash $36
Seared steelhead salmon with a Thai fruit salsa, braised Asian cabbage and a lime
ginger aioli $35
Rogan Rosh – mild spiced lamb curry with ginger, cardamoms, fennel and shallots; served on
basmati rice pilaf, refreshing cucumber yogurt raita and fruit chutney $33
Northern woods mushroom risotto with grilled eggplant roulades, Roma tomato sauce
and artichoke olive tapenade $30
Hokkien noodle stir fry (chicken or beef) with snow peas, peppers, shitake mushrooms, fresh
ginger, sweet soy sauce and Chinese five spice $30
Penne pasta “putanesca” with house made chorizo sausage, kalamata olives, Tuscan
tomato sauce, peppers, capers and parmesan cheese $30
THEMED LUNCH AND DINNER BUFFETS All buffets include 100% Colombian coffee and tea
(Minimum 25 people for lunch; 45 people for dinner)
South Asian Market
Freshly baked assorted rolls and butter
Coconut flavoured vegetarian laksa soup with bean sprouts, snow peas, rice vermicelli
and fresh lime
Gado Gado Indonesian fruit & vegetable slaw with bean sprouts
Thai noodle salad with baby shrimp and fresh cilantro
Cucumber, tomato and mango salad, fresh mint and rice wine vinaigrette
Hot Food
Stir fried chicken Kung Pao with cashew nuts, sesames, green onions and chili peppers
Tofu vegetable chow mein with long beans, Napa cabbage, peppers and sweet soy sauce
Thai green beef curry with purple Asian eggplant
Dessert
Melon with lychees
Lemon and vanilla chiffon cake
Lemon meringue pie
Lunch $32, Dinner $40
Memories of Italy
Freshly baked ciabatta bread and butter
Farmhouse minestrone soup with basil pesto and grated asiago cheese
Caesar salad with foccacia bread croutons and parmesan
Marinated artichoke hearts with coriander and lemon dressing
Grilled vegetable and olive antipasto
Hot Food
Genovese basil- rosemary roasted chicken with fennel, peppers and San Marzano tomato sauce
Herb marinated red snapper with a caper-lemon beurre blanc
Wild mushroom ravioli with sundried tomato pesto and extra virgin olive oil
Dessert
Tiramisu espresso cake
Assorted cannolis
Fresh sliced fruit
Lunch $33, Dinner $40
THEMED LUNCH AND DINNER BUFFETS CONTINUED
Taste of India
Warm naan bread
Mild spiced tomato soup with ginger, coriander and green chilies
OR
Indian spiced carrot soup with ginger, fresh lime juice, honey and a hint of curry
Chick pea salad with garam masala, hint of curry
Classic tomato and sweet onion cachumber
Potato chad with fresh cilantro and red chilies
Hot Food
Delhi butter chicken with fenugreek, garam masala, paprika and cream
Sindi vegetable curry with eggplant, okra, yams and green beans
Madras lamb curry with cumin, coriander, tomatoes and garlic
Lemon scented basmati rice pilaf
Dessert
Tropical fruit salad with fresh mint
Rice pudding with cinnamon
Mango mousse cake
Lunch $33, Dinner $41
Il Trattoria
Freshly baked ciabatta bread
Tuscan fresh watercress soup with chive crème fraiche and grated Asiago cheese
Tender garden greens with assorted dressings
Cannellini bean salad with tuna and red onions
Ligurian tomato salad with cucumber, marinated olives, fresh lemon and cracked
black peppercorns
Hot food
Assorted thin crust pizzas
Your choice of two pastas with fresh tomato and creamy Alfredo sauce
Tri colour fusilli, linguini, cheese tortellini, bow tie pasta, whole wheat penne or
sundried tomato fettuccine
Dessert
Fresh sliced fruit
Assorted squares
Lunch Only $29.00
THEMED LUNCH AND DINNER BUFFETS CONTINUED
Hawaiian Luau BBQ
Sweet jalapeno corn bread and assorted flatbreads
Gado Gado vegetable salad with pineapple and bean sprouts
Mixed greens with grape tomatoes, cucumber and a sweet Maui onion vinaigrette
Chayote, carrot and mango slaw with fresh lime juice and honey
Lomi Lomi salmon with tomatoes, sweet Maui onions and a hint of ginger
From the Grill
Mahi Mahi with a fresh mango salsa
Huli Huli chicken, marinated with soy, honey, pineapple and curry
BBQ sugar baked bone in ham
Sweet potato "gratin" or fried bamboo infused jasmine rice medley
Desserts
Pina colada coconut mousse cake
Tropical fresh fruit salad
Traditional rum cake
Lunch $36, Dinner $45
THEMED LUNCH AND DINNER BUFFETS
CONTINUED
Western Style BBQ
Assorted crispy rolls and old world artisan bread
Classic Caesar salad with sourdough croutons, bacon and parmesan cheese
Creamy cole slaw
Three bean salad with red onions and peppers
Roasted garlic potato salad
Macaroni salad with smoked ham
Tomato and cucumber salad with a dill vinaigrette
Floral arrangement of fresh vegetables with dip
From the Grill ( Choice of 3)
8oz AAA striploin steak
Corn fed chicken supreme
East Coast salmon
Tender baby back ribs
Beef, chicken or pork tenderloin brochettes with peppers and red onions
Ontario pork loin chop
8 oz Chuck sirloin beef burger
House made Italian sausage
Corn on the cob
Seasonal fresh vegetable medley
Baked russet potatoes with sour cream and chives
Baked beans
Desserts
Fresh finger fruit display
Fresh berry cobbler
Assorted fruit pies
Dinner Only $45
CHEF ATTENDED ACTION STATIONS (Minimum 25 people)
Mediterranean Gyro Station
Chef carved leg of lamb marinated in rosemary and garlic; served with tzatziki,
shredded romaine, cucumber, red onions, tomatoes and a basket of warm pita bread
$17 per person
~~
Ontario Potato Martini Station
Lemon thyme crushed fingerling potatoes, Yukon gold potato purée, ginger infused
sweet potato mash and forked Peruvian blue potatoes; accompanied by Danish
blue cheese crumble, double smoked bacon, scallions, sour cream, shredded
Monterey Jack cheese and Tabasco
$14 per person
~~
Interactive Sushi and Noodle Soup Station
Miso broth with a selection of noodles and vegetables
Sushi Teriyaki Clouds: smoked salmon or chicken served on rice
Sushi Nigiri: Tuna, salmon, shrimp and crab
Sushi Maki: California roll, red pepper roll and cucumber roll
Accompanied by wasabi horseradish, pickled ginger, soy sauce and daikon radish
$25 per person
~~
Stir Fry Station
Air dried Chinese sausage with cold water shrimp or free range chicken or tender beef tips, wok
fried with crisp vegetables, cilantro sprigs, garlic, sesame soy sauce,
water chestnuts and noodles. Served with Chinese take out boxes and chop sticks
$16 per person
~~
Canadian Oyster Station
East and West Coast oysters on the half shell with horseradish, mignonette,
fresh lemon, chipotle Tabasco and assorted hot sauces
Market Price Per Dozen (10 dozen minimum)
~~
CHEF ATTENDED ACTION STATIONS CONTINUED
Alberta Ranch Station
Roast herb crusted striploin of Alberta beef, baked beans, Canadian whisky BBQ
sauce, mini slider buns, stone ground mustard, horseradish and caramelized onions
$16 per person
~~
Montreal Smoked Meat Station
Lester’s of Montreal smoked brisket of beef sandwiches, made to order, on rye
bread or mini sliders; with kosher dill pickles, assorted deli mustards, cole slaw and
warm German potato salad
$15 per person
~~
Italian Pasta Station
Foccacia and garlic bread
Traditional Caesar salad with bacon, herb croutons and parmesan cheese
Custom cooked to order pasta with your choice of 2 pastas:
Fettuccini, tri coloured penne, cheese tortellini, linguini or bow tie noodles
With smoked ham, peppers, mushrooms, scallions, bacon, chicken, tomatoes and Asiago cheese;
Alfredo, Tuscan tomato, pesto sauces
$17 per person
~~
Maple Smoked Bone-in Sugar Baked Ham Station
With grainy apple and Creole mustard, rustic potato salad, red cabbage slaw and assorted
rolls (pretzel, multi grain and mini Portuguese rolls)
$15 per person
~~
Whole Roast Hip of Canadian Beef (Minimum 125 Guests)
With soft kaiser buns, assorted gourmet mustards, horseradish, creamy cole slaw,
potato salad with roasted garlic, dill pickles, sautéed onions and a rich beef jus
$ 18 per person
~~
CHEF ATTENDED ACTION STATIONS CONTINUED
Nova Scotia Cedar Plank Salmon Station
Marinated with maple syrup and Canadian whisky;
accompanied by a mustard seed onion marmalade and Manitoba wild rice pilaf
$18 per person
~~
Spanish Tapas and Paella Station
Chicken and Mushroom Paella with Catalan Sofrito (tomato and onion sauce)
Tapas (your choice of 5)
Serrano ham crostini with tomato jam
Green olives filled with piquillo peppers and anchovy
Catalan bean stew with chorizo
Blue point mussels with a tomato vinaigrette
Garlic shrimp with chili peppers, olive oil and crostini
Roasted sweet onions with Manchego cheese
Sweet peas with mint and smoked paprika pork sausage
Crab filled cherry tomatoes with hazelnuts and grainy mustard
Baked mini potatoes with a roasted garlic aioli and spicy sauce
Tomato and cucumber gazpacho "Andalucia" with artisan bread crouton
Squid with caramelized onions and flat leaf parsley
Potato hash with peppers, smoked paprika and fried quail egg
Traditional Catalan style chicken with eggplant and peppers
Figs with Spanish ham and honey
Mixed olives marinated in orange-thyme and olive oil
Traditional Catalan flatbread with caramelized onions, peppers, anchovies and
Manchego cheese
Figs with Spanish ham and honey
Artichokes sauteed with serrano ham
Chorizo stewed in hard cider and artisan bread crostini
Fried Calamari with a roasted garlic-lemon aioli
$20 per person
Each additional tapas item $3.00 per person
HORS D’OEUVRES All hors d’oeuvres $3 per piece
Gourmet Hot Hors D’oeuvres
Indonesian peanut glazed beef satays
Indonesian chicken satays with curried pineapple jam
Bacon wrapped scallops
Handcrafted Thai spring rolls with sweet Thai chili sauce
Mennonite farm sausage in puff pastry
BBQ beef and bell pepper spiedini
Panko crusted shrimp with Sunningale honey aioli
Quebec brie and cranberry chutney
Jambalaya chicken brochette with andouille sausage
Greek style spinach spanakopitas
Mini potato and leek beggars pouch
Tandoori chicken kebobs with coriander yogurt
Atlantic salmon and shrimp cakes with a cucumber-dill sauce
Sweet soy chicken drumettes with toasted sesame
Grilled shrimp skewers with pineapple glaze
Quiche Lorraine tartlet with bacon
Mini beef Wellington with a Maui onion confit
Herb crusted lamb chop lollipop with charred tomato jam
Chipotle marinated jumbo shrimp on a bamboo skewer
Italian sausage and red onion spiedini with tomato jam mayo
Crisp rosti potato cake with chive Greek yoghurt
Baked mini potato with sour cream and scallion
Chive polenta with ratatouille vegetables
Buckwheat pancake with apple compote and toasted almonds
Zucchini cake with smoked tomato confit
Gourmet Tasting Soups
Seafood crab bisque with a parmesan herb twist
Chicken gumbo with andouille sausage
Potato - leek soup with Parma ham
Cream of parsnip with a parsnip straw
Corn chowder with pommes frites
French onion soup "Gratine"
Country multi bean soup with crostini
Vegetable-tomato bisque with green basil aioli
Chilled cucumber yogurt soup with fresh dill
Butternut squash bisque with maple syrup crème fraiche
Chilled avocado mint soup with a crisp lotus root disc
Lobster bisque “cappuccino” with a hint of cayenne
HORS D’OEUVRES CONTINUED
Gourmet Cold Hors D’oeuvres and Canapés
Mini savoury cones with gravad lox tartare
Jumbo black tiger shrimp with Marie rose dipping sauce
Cherry tomato with pesto cream cheese
Smoked Atlantic salmon on pumpernickel
Assorted sushi (vegetarian & seafood) with pickled ginger
Mumbai chicken & mango salad tartlet
Grilled prosciutto wrapped asparagus
Malpeque oysters in the half shell with a Maui onion salsa
Spiced steak tartar with Dijon mustard on pumpernickel
Country paté crostini with housemade chutney
Seared ahi tuna with pickled ginger, wasabi and sushi rice
Smoked duck breast on Waldorf and cherry compote
Beef carpaccio on crostini with capers, Asiago and mustard aioli
Spicy Caesar shooter with diver scallop
Woolwich goat cheese and sundried cranberry lollipop
Pickled shrimp and mango gazpacho shooter
Cinnamon poached pear with blue cheese and chutney
Fresh mozzarella with grape tomato and olive "Spiedini “
Woolwich chevre crostini with hot chili jam
DINNER BUFFETS All buffets include 100% Colombian coffee and tea
(Minimum 50 people)
Assorted freshly baked rolls and butter
Soup Creation (Choice of one)
Field & forest mushroom chowder
Roma tomato and sweet basil bisque
Tuscan white bean, roasted garlic and pancetta soup
Hearty Ontario beef and pearl barley soup
Butternut squash and McIntosh apple bisque
Salad Creations (Choice of four)
Classic Caesar salad with sourdough croutons, Asiago cheese and double smoked bacon
Thai noodle salad with fresh coriander, ginger and fresh lime marinated cold
water shrimp
Diced red potato salad with roasted garlic, dill pickles and a stoneground mustard mayo
Greek village salad with bell peppers, cucumber, black olives, tomatoes, capers and
feta cheese
Moroccan chick peas with cumin, fresh cilantro, preserved lemon and capsicum
Ontario red beets with sweet onions, granny smith apples and Sunningdale
honey dressing
Marinated woodland mushrooms with coriander and a Tuscan lemon vinaigrette
Sleger’s organic greens with grape tomatoes, Bermuda onions and assorted dressings
Jamaican cristophene and golden pineapple slaw with raisins and toasted almonds
Tuscan white bean salad with shallots, aromatic parsley, tomatoes and extra virgin
olive oil
Deli Display
Kitchener Mennonite country ham, Metzger's prosciutto salami, sweet capicola
and beerwurst
Canadian East Coast smoke house salmon and peppery mackerels
-served with sweet dill pickles, pearl onions, horseradish and Dijon mustard
DINNER BUFFETS CONTINUED
Hot Entrée Selections
Choice of one hot entree: $42 per person
Choice of two hot entrees: $44 per person
Choice of three hot entrees: $48 per person
Roasted herb crusted striploin of Alberta beef "au jus"
Sugar baked Virginia ham with a pineapple glaze
Roast supreme of Ontario turkey and housemade cranberry chutney
Grilled breast of free range chicken “Espagnol” with tomatoes, eggplants
and bell peppers
Roasted rosemary and thyme seasoned leg of lamb "Provencale"
Teriyaki glazed Atlantic salmon fillet with wasabi horseradish cream
Housemade lasagna “al Forno" with spinach, ricotta, tomatoes and fontina cheese
All buffets are served with herbed mini potatoes, basmati rice pilaf or scalloped potatoes
and fresh seasonal vegetables
Dessert Station
Carved fruit and fresh seasonal berry platter
Chef’s choice of assorted cakes, squares and French pastries
Ontario and Quebec farmhouse cheeses with housemade fruit chutney
Crisp Armenian flatbread and gourmet crackers
PLATED DINNER OPTIONS (Includes assorted rolls and butter)
Soups
All soups $8 per person
Double beef consommé “Celestine” with savoury crèpe juliennes
Mediterranean savoury vegetable soup with orzo and lentils
Creamy tomato bisque with sausage and goat cheese
Creole chicken gumbo “Louisiana Style” with okra, tomatoes and rice
Authentic Vietnamese pho noodle bowl with chicken, beef or vegetables
Tuscan tomato soup “Bolognese Style” with ditalini pasta and parmesan cheese
Tequila spiked chicken chowder with roasted corn, peppers and a kick of jalapeno
White onion bisque with white wine, garlic and a gruyère cheese crouton
Ontario maple roasted butternut squash and apple bisque with crème fraiche
Thai coconut chicken or shrimp soup with tangy lime and a hint of lemongrass
Chilled vegetable gazpacho with an herbed crostini
Canadian East Coast lobster bisque with fine cognac
Chilled potato-leek vichyssoise with fresh chives
~~
Salads
Classic Caesar salad with sourdough croutons, Asiago cheese and double smoked
bacon bits $9
Crisp romaine hearts and iceberg lettuce with tear drop tomatoes, English cucumber slivers
and red onions tossed in a Tuscan lemon-honey dressing $9
Tender leaf spinach and golden frisée with orange and grapefruit segments, local goat cheese
crumble and a sweet Maui onion and key lime vinaigrette $9
Bouquet of tender artisan greens wrapped in a cucumber ring with sweet pepper and red
onion confetti and a roasted cherry tomato vinaigrette $11
Thai noodle salad with fresh coriander, ginger and fresh lime marinated shrimp $11
Boston Bibb and Sleger’s organic baby leaf lettuce with sun dried golden raisins, toasted
walnuts and an Asian lemongrass vinaigrette $11
Peppery arugula, red and green tango and oak leaf lettuce with spiced pecans, aged cheddar
and blueberries tossed in a tangy maple-raspberry vinaigrette $11
Ontario red and golden beet salad with toasted pumpkin seeds, fresh watercress, honey dew
and cantaloupe melon confetti, with a white balsamic vinegar dressing $11
PLATED DINNER OPTIONS CONTINUED
Appetizers
Saffron infused seared sea scallops with a fresh mango salsa on cucumber
carpaccio $16
Chilled jumbo shrimp with grape tomatoes, orange segments and a sweet pickled red
onion salad, with an Ancho-chipotle aioli drizzle $16
Field and woodland mushroom vol au vent with French shallots, dry white wine,
sweet black garlic and cream $13
Ahi tuna tartare and West Coast sushi roll with pickled ginger, sweet soy-chili dipping
sauce and daikon radish $16
Italian antipasto plate
Genoa salami, prosciutto, mortadella, bresaola and fontina cheese;
accompanied by marinated olives, Tuscan white beans, artichokes,
grilled red peppers and rustic Calabrese bread $14
Dill cured gravad lox with a pumpernickel round, drizzled with a sweet mustard dressing served
with caper berries, pickled red onions and a baked mini potato with cream cheese $15
Grilled Mediterranean vegetable strudel with a fire roasted red pepper coulis and
barrel aged balsamic vinegar drizzle $12
Canadian Atlantic crab and salmon cake with a sweet roasted corn salad and lemon
remoulade $15
PLATED DINNER OPTIONS CONTINUED
Meat and Seafood Entrées
Roasted Ontario goat cheese and leek filled chicken breast with thyme pan jus $30
Café de Paris crusted 8 oz beef tenderloin with a Madeira infused demi glaze $34
Oven roasted pork tenderloin with maple glazed apples and a housemade cranberry-raisin
chutney $30
Grilled Atlantic steelhead salmon with a dilled lemon scented butter sauce $31
Pan seared black sea bass with a Florida citrus beurre blanc $37
Free range Ontario chicken supreme filled with spinach, pine nuts and parmesan;
laced with a Bing cherry-port wine glaze $30
Sunningdale honey-glazed rack of lamb with a warm berry compote $38
Roasted prime rib of Alberta beef au jus
With Yorkshire pudding and horseradish
8 oz $30
10 oz $33
12 oz $36
Grilled Caribbean mahi mahi with a tropical pineapple-mango salsa $31
Braised veal osso bucco “Milanaise” with a pinot grigio veal reduction and a tomato basil
marmalade $32
PLATED DINNER OPTIONS CONTINUED
Tenderloin of Beef Mixed Grills
4 oz beef tenderloin with a baco noir reduction, served with:
Bourbon whisky glazed Atlantic salmon $37
Supreme of chicken, with a Meaux mustard cream $37
Rack of lamb with a rosemary-thyme demi glaze $39
Cajun spiced black tiger shrimp $37
Butter basted 5oz Atlantic lobster tail
Market Price
Vegetarian Entrées
German leek and potato strudel with a creamy spinach velouté and sundried tomato
drizzle $29
Grilled Mediterranean vegetables and goat cheese strudel, served
with a fire roasted red pepper coulis $29
Goan mixed vegetable curry - yams, potatoes, garbanzo beans, carrots and garden peas,
simmered in coconut with cumin seeds, coriander, and red chilies; served with basmati
rice pilaf, cucumber raita and crisp papadom $29
Egg ravioli with roasted portobello and cremini mushrooms or roasted butternut squash filling;
served with a Riesling cream sauce, Italian parsley and grated parmesan $29
Tuscan watercress risotto and grilled vegetable kebobs with dry white wine, sundried
tomatoes, Asiago cheese and cream $29
PLATED DINNER OPTIONS CONTINUED
Desserts
All desserts $11 per person; includes 100% Colombian coffee and tea
All desserts are garnished with fresh berries and chocolate sauce or fruit coulis
Raspberry hazelnut tart
Belgian chocolate truffle
Passion fruit & mango chiffon bombe
Wild berry charlotte
Cappuccino tiramisu
Warm apple crisp
Berry crème brulée
Trilogy of flourless cheesecakes
Warm Guinness chocolate pudding with fresh berry compote
Sunningdale honey swirl cheese cake (Gluten free option)
Apple butter cheesecake
Maple syrup upside-down pudding
Raspberry panna cotta
Belgian chocolate truffle
Sunningdale Trilogy of mini desserts: chocolate brownie / New York cheesecake / crème brulée
Details of Event Planning and Payment
(Terms and Conditions) • Sunningdale Golf & Country Club is a private golf club available to service the social and business entertainment
needs of its members and guests. As such we ask that the Club’s Dress Code be respected at all events. For
example, jeans and cargo style pants or shorts are not permitted on Club property at any time. Please ensure all
your guests are made aware well ahead of time. Our full dress code is available on our website at
www.sunningdalegolf.com, or by request to club management.
• All prices are subject to change without notice, to reflect market fluctuations. A guaranteed cost of food can
be requested no earlier than 90 days prior to your event.
• All Saturday events from May to December will require a minimum of $10,000 in Food and Beverage purchases,
before taxes and other charges. Any event with a shortfall will be assessed an additional charge on the final
invoice to equal that amount. (This condition does not apply to members of Sunningdale Golf and Country Club.)
• All prices quoted are subject to HST (13%) and a service charge of 15% (plus 13% HST).
• Menu selection must be submitted to the Food and Beverage Office at least three weeks prior to the function to
ensure availability of menu selections, proper staffing and co-ordination of your function.
• Sunningdale Golf and Country Club, with the exception of wedding cakes must provide all food and beverage
items. All food and beverage items must be consumed on site.
• A guaranteed number of guests and confirmed room set ups must be submitted to the Catering Department no
later than 14 days before the event. All billing will be based on the guaranteed number or actual attendance,
whichever is greater. Additional guests added within 48 hours, may have an extra surcharge of 25% levied.
• A non-refundable deposit may be required at time of confirmation. A prepayment may be required and
due two weeks prior to event. Settlement of account in full is due upon receipt of the final invoice. All
payments are payable by cheque only.
• Cancellation Policy: In the unlikely event that the customer should cancel the event for any reason, the
cancellation penalty will be equal to the amount of any agreed food and beverage revenue and golf related
revenues. It is agreed that the following schedule shall represent the cancellation policy of Sunningdale Golf and
Country Club. 91-120 days prior to event 25%, 61-90 days 50%, 31-60 days 75%, 30 days or less 100%.
• The client shall advise and confirm with Sunningdale Golf and Country Club all arrangements for music or any
other entertainment services prior to the event. SOCAN (for the copyright of music played both live and recorded)
charges are added to the final invoice. $59.17 + 13% hst (subject to change without notice)
• Room rental charges include room set-up, staffing and hosted bartending. Cash bars may have an additional
labour charge. Also included is use of our regular inventory of tables, chairs, tablecloths, napkins, china,
silverware, and glassware. Should rental items be required, an additional charge will occur.
• Sunningdale Golf and Country Club reserves the right to inspect and control all private functions, including the
conduct and performance of entertainers and audible level of music played. Liability for all damages to the
premises will be charged to the representative in charge of the arrangements with the club.
• All interior decorations, signage and posters require prior approval of the Club Management. Decorations on the
exterior of the Clubhouse are not allowed.
• Confetti and the like are not allowed on Club property at anytime.
• Outdoor fireworks may be permitted with proper notice, along with obtaining permits and adhering to the city of
London bylaws. Please see Sunningdale management for further information.
I have read, understand and agree to all terms as listed above.
Name and Date of Event: Signature/Date:
___________________________________ ___________________________________
Sunningdale Authorization:
___________________________________