BVR Event Package 2020 C...EVENT PACKAGE 15979 BOW BOTTOM TRAIL SE, CALGARY, AB 403.476.1310...

EVENT PACKAGE

15979 BOW BOTTOM TRAIL SE, CALGARY, AB403.476.1310

[email protected]

DINNER AND RECEPTIONS

TSUU T’INA

BRIDAL SUITE

JOHN GLENN’S

WOLF DEN

VERANDAV

ER

AN

DA

SENATOR

PATRICK

BURNS

WILLIAM

ROPER

HULL

CHARLIE

YUEN

GRAND SALON

KITCHEN

BAR

MAIN LEVEL

UPPER LEVEL

FRONT LAWN

Cocktails 35Banquet 30

Cocktails 35Banquet 32

Cocktails 150Banquet 1 0

FLOOR PLAN

PRICING• 3-COURSE TASTING | 60 PER PERSON

• 4-COURSE TASTING | 75 PER PERSON

• 5-COURSE TASTING | 90 PER PERSON

• PLUS 18% GRATUITY AND 5% GST

TASTING INCLUDES• A TOUR OF THE HOUSE

• WINE SMALL POURS

• SOME HORS D'OEUVRES

• YOUR CHOICE OF 3, 4 OR 5 COURSES

BOOKING INFORMATION• MINIMUM SPEND RATES VARY ACCORDING TO THE SEASON, TIME OF DAY AND DAY OF THE WEEK.

PLEASE REFER TO THE PRICE CHART FOR BOOKING DETAILS.

• PRICES ARE EXCLUSIVE OF 20% FOOD & BEVERAGE SERVICE & SETUP CHARGE AND 5% GSTON MINIMUM SPEND OR ABOVE.

• ANY RENTALS, LINENS AND AV EQUIPMENT ARE ADDITIONAL.

• CLIENT IS RESPONSIBLE FOR THE SET UP OF ANY DECOR NOT PROVIDED BY THE BOWVALLEY RANCHE RESTAURANT.

• ACCESS FOR CLIENT SETUP IS AS FOLLOWS: AM BOOKING 9:00 AM/PM BOOKING 3:00 PM.

• PRICES AND MENUS ARE SUBJECT TO CHANGE WITHOUT NOTICE. MEAL INDICATORS FORENTRÉE SELECTIONS MUST BE PROVIDED BY THE CLIENT.

• A 60% DEPOSIT (CALCULATED ON THE MINIMUM SPEND) IS REQUIRED AT TIME OFBOOKING FOR SIDE ROOM RESERVATIONS.

• A 30% DEPOSIT (CALCULATED ON THE MINIMUM SPEND) IS REQUIRED AT TIME OFBOOKING FOR GRAND SALON/WHOLE HOUSE RESERVATIONS.

• ALL FOOD AND BEVERAGE IS PROVIDED BY THE RESTAURANT WITH THE EXCEPTION OFWEDDINGS CAKES. $3 CAKE CUTTING FEE PER PERSON APPLIES.

• A $500 RETAINER FEE WILL BE HELD WITH ANY CANCELLATIONS MADE AT ANY TIMEPRIOR TO 90 DAYS BEFORE THE EVENT.

• BOOKINGS OF 140 PEOPLE AND OVER REQUIRE A TENT RENTAL FEE AS PARTOF THEIR RAIN PLAN. *CEREMONIES ONLY.

TASTINGS & TOURSBOOK A PRIVATE TASTING TO HELP

YOU DECIDE ON YOUR MENU.TASTINGS ARE SCHEDULED TUESDAY TO THURSDAY AT 5:00PM OR 5:30PM

1

AUDIO-VISUAL COSTS

GUEST CAPACITY INFORMATION

CEREMONY SET-UP AND

TEAR DOWN FEES SCREENS & PROJECTORS(LAPTOP TO BE PROVIDED BY CLIENT)• LARGE SCREEN, PROJECTOR WITH

HDMI CORD | 70• LARGE SCREEN ONLY | 30

SOUND• WIRELESS MIC, SPEAKERS WITH AUX CORD

AND MIC STAND | 55• BOSE SPEAKER | 25

OTHER RENTAL ITEMS• LARGE PODIUM | 20

• CHARLIE’S MUSIC STAND | 10• EASEL | 12

• INCLUDES SET UP AND TEAR DOWN, WHITEFOLDING RESIN CHAIRS, CEREMONY

TABLE WITH WHITE TABLE CLOTH AND CUSHIONED CHAIR.

• BASE FEE $100 + $5 PER PERSON FEE.

• MORNING BOOKINGS: CEREMONIES MAY STARTAT 11:00 AM OR LATER.

• EVENING BOOKINGS: CEREMONIES MAY STARTAT 4:30 PM OR LATER.

WHOLE HOUSE

GRAND SALON & BACKYARD

WILLIAM ROPER HULL ROOM

SENATOR PATRICK BURNS ROOM

JOHN GLENN’S WOLF DEN

BACKYARD TENT

3,000 SQ. FT

32x48

18x22

18x21

13x16

COCKTAIL RECEPTION

200

150

35

35

BANQUET STYLESERVED MEAL

172

120

32

30

12

DIMENSIONSFACILITY

PLEASE INQUIREPLEASE INQUIRE PLEASE INQUIRE

2

WHOLE HOUSE





BACKYARD TENT

FACILITY

PLEASE INQUIRE PLEASE INQUIRE

$9,500

$7,500

$1,200

$1,000

$700

$19,000

$11,000

$3,100

$2,800

$1,000

$26,000

$16,000

$3,300

$3,100

$1,250

june 1st - december 31st

January 1st - may 31st

PLEASE INQUIRE

WHOLE HOUSE





BACKYARD TENT

FACILITY

$6,000

$3,500

$900

$800

$550

$15,000

$8,000

$2,100

$2,000

$900

$20,000

$13,000

$2,500

$2,300

$1,050

3

MINIMUM 3 DOZEN PER ITEM FOR PARTIES OVER 32 | MINIMUM 2 DOZEN PER ITEM

COLD HORS D’OEUVRES | PER DOZEN

MINI CAPRESE SKEWER (GF, NF)BOCCONCINI, TOMATO, BALSAMIC CREMA , BASIL | 37

SESAME CRUSTED AHI TUNA (GF, NF, DF)SERVED ON A SPOON WITH SOY AIOLI

SALMON TARTARE (GF, NF)WITH AVOCADO MOUSSE SERVED IN A VERRINE | 39

WALDORF CHICKEN SALAD (DF) CHOPPED APPLE, PECANS, GRAPES, CELERY, RAINCOAST CRISPS | 39

PROSCIUTTO WRAPPED MELON (GF, NF)BALSAMIC GLAZE, MICRO RADISH | 39

MEDITERRANEAN SALAD (GF, NF)GOAT FETA, OLIVES, TOMATO, CUCUMBER | 37

HOT HORS D’OEUVRES | PER DOZEN

SPECK-WRAPPED PRAWN (GF, NF, DF)CHILLI MAYO, SAGE | 39

CHIMMICHURRI BEEF SKEWERS (GF, NF)GRILLED BAMBOO SKEWERS, ZUCCHINI, PEPPERS | 39

HERB & GARLIC PORCHETTA PORK BELLY (NF, DF, GF) GRAINY MUSTARD AIOLI | 39

MOUNTAIN MUSHROOM ARANCINI (NF)

TRUFFLE AIOLI | 37

HICKEN BITE (NF, DF)SMOKED PAPRIKA AIOLI | 39

BAKED BRIE ON BAGUETTETRUFFLE HONEY, TOASTED PISTACHIOS | 39

SEARED FOIE GRAS (NF)RED ONION JAM, BRIOCHE POINTS, PORT REDUCTION | 39

CRISPY BREADED SHRIMP (DF, NF)SPICY COCKTAIL SAUCE | 38

GRILLED LAMB LOLLIPOP (NF, DF, GF)MINT YOGURT | 55

MINI MARGHERITA PIZZA (NF)FRESH BASIL, MOZZARELLA | 37

CONSUMING ANY FOOD ON OUR PREMISES.

RE

CE

PT

ION

ME

NU

4

SALAD BAR | PER PERSON

HOUSE SALADHERITAGE GREENS, SHAVED VEGETABLES,

HONEY LEMON DRESSING | 5

BEET & GOAT FETA CHEESEHAZELNUT, BALSAMIC, BABY KALE | 7

FRESH TOMATOBURRATA, BASIL, D.O.P. BALSAMIC CREMA | 7

CHEF - ATTENDED ACTION STATIONS | PER PERSON

CARVED BEEF STRIPLOIN *BASED ON 3 OZ PER PERSON*CRUSTY BUNS, HORSE RADISH BUTTER, GOURMET MUSTARD,

PICKLED ONIONS | 17

SALMON WELLINGTON *BASED ON 3 OZ PER PERSON*LEMON BEURRE BLANC, PUFF PASTRY, JULIENNE VEGETABLES | 12

RACK OF LAMB CARVING STATION *BASED ON 3 OZ PER PERSON*HERB CRUSTED LAMB WITH DEMI-GLACE | 20

SHUCKED OYSTERSSERVED WITH LEMON WEDGES, AS ELECTION OF HOT SAUCES AND

HOUSE MIGNONETTES | 3.50 PER 1 PIECE

PLATTERS | PER PERSON

VEGETABLE ANTIPASTOMARINATED AND PICKLED SEASONAL VEGETABLES,

FRESH MOZZARELLA (APPROX .5 PIECES PER PERSON) | 9

CHARCUTERIE BOARDSELECTION OF IN-HOUSE CURED MEATS, TERRINES, CHUTNEYS AND

JELLIES SERVED WITH RUSTIC BREADS(APPROX. 5 PIECES PER PERSON) | 13

SEASONAL FRUIT PLATTERGREEK YOGURT & HONEY DIPPING SAUCE

(APPROX. 60 GRAMS PER PERSON) | 9

COCKTAIL SHRIMPHORSE RADISH COCKTAIL SAUCE, MARIE - ROSE DIPPING SAUCE,

CITRUS WEDGES (APPROX .2 PIECES PER PERSON) | 7

INTERNATIONAL CHEESE DISPLAYWITH FRESHLY BAKED BAGUETTE, RAIN COAST CRACKERS, SELECTION

OF DRIED FRUITS AND SAVOURY JAMS (APPROX. 60 GRAMS PER PERSON) | 13

RE

CE

PT

ION

ME

NU

4

SOUPS AND BISQUES | PER PERSON | PLEASE CHOOSE ONE

LOBSTER BISQUE (GF, NF)WATERFORD FARM PRAWN, SHALLOT BRUNOISE

WILD MUSHROOM VELOUTE (GF, NF)CREME FRAICHE, CRISPY KALE | 12

ROASTED RED PEPPER & TOMATO (GF, NF) *veganTHYME CREAM, BASIL | 12

POTATO LEEK (NF)WITH POTATO LEEK FRICASSE | 12

SALADS | PER PERSON | PLEASE CHOOSE ONE

SPINACH & GORGONZOLA SALAD (GF)PECANS, RADDICHIO, CRANBERRY DRESSING

ARTISAN MIXED GREENS (GF, NF, DF)BOUQUET OF MIXED GREENS, CUCUMBER RING, GARDEN VEGETABLES,

TRUFFLE DRESSING | 13

FRESH TOMATO SALAD (GF, NF)FIOR DI LATTE, FRESH BASIL, OREGANO, BALSAMIC CREMA

APPETIZERS | PER PERSON | PLEASE CHOOSE ONE

SEAFOOD CROQUETTE (NF, DF)SUNDRIED TOMATO PUREE, BEURRE BLANC | 21

CANAROLI RISOTTO (GF, NF)PANCETTA, PEAS, PARMIGIANO REGGIANO | 19

WILD MUSHROOM FETTUCINI (NF) *veganCREAMY MUSHROOMS, ARUGULA | 19

ENTRÉES | PER PERSON | PLEASE CHOOSE TWO MEAT ENTRÉES

TELLICHERRY PEPPER BEEF STRIPLOIN (GF, NF)POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, PORT JUS

TELLICHERRY PEPPER BEEF TENDERLOIN (GF, NF)POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, PORT JUS

FREE-RANGE CHICKEN SUPREME (GF, NF)POTATO PAVE, SEASONAL VEGETABLES, MOREL SAUCE

PAN-SEARED SALMON (GF, NF)ROASTED HERB POTATO, SEASONAL VEGETABLES, PERNOD BEURRE BLANC

RACK OF LAMB (GF, NF)POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, TRUFFLE DEMI-GLACE

VEGETARIAN ENTRÉE OPTION | PER PERSON

VEGETARIAN WELLINGTON (NF) *veganSEASONAL VEGETABLES, LENTILS | 31

GF - GLUTEN FREE | DF - DAIRY FREE | NF - NUT FREE

PL

AT

ED

DIN

NE

RS

5

DESSERTS - PLATED | PER PERSON | PLEASE CHOOSE ONE

VANILLA RASPBERRY BRÛLÉEFRESH FRUIT, BISCOTTI | 12

FLOURLESS ALMOND CHOCOLATE CAKERASPBERRY COULIS, VANILLA ANGLAISE | 12

CHOCOLATE MATCHA MOUSSEMERINGUE, WHITE CHOCOLATE POWDER | 12

STRAWBERRY SHORTCAKECHANTILLY, STRAWBERRY COULIS | 12

PLANT BASED CHOCOLATE CAKESOY GANACHE, MINT SORBET | 12

DE

SS

ER

TS

KID

's m

en

u

MACARONS (GF)CHOCOLATE, PISTACHIO, RASPBERRY, VANILLA

AND SALTED CARAMEL | 38

MINI VANILLA CRÈME BRÛLÉE (GF, NF) | 38

MINI CHOCOLATE CHEESE CAKE (NF) | 36

FRUIT TART | 36

MIXED BERRY PANNA COTTA (GF, NF) | 36

MINI MOCHA MOUSSE IN TULIP CUPS (NF) | 36

CUPCAKES | 38MINI GOURMET CUPCAKES

COURSE IFRESH VEGETABLES

WITH HERBED DIPPING SAUCE

COURSE I I PLEASE CHOOSE ONE

CHICKEN STRIPS WITH HOME STYLE FRIES DOUBLE SMOKED BACON MAC & CHEESE

BEEF STRIPLOIN STEAK WITH SWEET POTATOFRIES & DEMI-GLACE

COURSE I I IGOURMET CUPCAKE

CHOCOLATE OR VANILLA

PALATE CLEANSERS | PER PERSON | PLEASE CHOOSE ONE

MELON SORBET | 5LEMON SORBET | 5

ORANGE SGORPPINO | 6

6

CAKESREGULAR SERVINGS ARE RECOMMENDED AS DESSERT FOR A 3-

COURSE MEAL. SMALL SERVINGS ARE RECOMMENDED AS ANADDITION TO A DESSERT BUFFET OR WHEN SERVED WITH A FROZEN

ACCOMPANIMENT IN A 3-COURSE MEAL.

CAKE SIZE

6” ROUND

8” ROUND

10” ROUND

FULL SLAB CAKE

REGULAR SERVINGS

8 PIECES

10 PIECES

14 PIECES

18 PIECES

4 PIECES

32 PIECES

30 PIECES

60 PIECES

BUFFETSERVINGS

18 PIECES

24 PIECES

24 PIECES

42 PIECES

50 PIECES

PRICE

$75.00

$120.00

$150.00

$210.00

$320.00

$450.00

$200.00

$350.00

CAKE OPTIONSPLEASE CHOOSE ONE FROM EACH CATEGORY

CAKE TYPES | CHOCOLATE, STRAWBERRY SHORTCAKE, VANILLA,CARROT, LEMON

ICING TYPES | CREAM CHEESE ICING OR BUTTER CREAM ICING(CHOCOLATE, VANILLA, LEMON)

FILLINGS | SALTED CARAMEL, LEMON CURD, RASPBERRYADD FRoZEN ACCOMPANIMENTS | ADD $3 PER PERSON

ICECREAM (VANILLA, RASPBERRY, CARAMEL)SORBET (LEMON, COCONUT, STRAWBERRY)

CAKE CUTTING FEEA $3 PER PERSON CUTTING FEE WILL APPLY FOR ANY BOOKINGS BRINGING IN THEIR

OWN CAKE. THE CAKE FEE WILL NOT COUNT AS ONE OF THE MINIMUM 3 COURSES ANDA FOOD WAIVER FORM MUST BE SIGNED PRIOR TO THE EVENT.

7

late-night snacks

WILD GAME MINI BURGERS | 9SESAME MINI BUN, TOMATO, BACON, LETTUCE, PICKLE, KETCHUP

COCKTAIL SHRIMP | 7

INTERNATIONAL CHEESE DISPLAY FRESH BAKED | 13

BAGUETTE, RAIN COAST CRACKERS, SELECTION OF DRIED FRUITS,

SEASONAL FRUIT PLATTER | 9

ORGANIC HONEY YOGURT DIPPING SAUCE

60 GRAMS

BLACK OLIVES, JALAPEÑOS, GREEN ONION, FRESH TOMATO

WITH SOUR CREAM AND SALSA

VEGETABLE ANTIPASTO | 9

MARINATED AND PICKLED SEASONAL VEGETABLES,

POUTINE BAR | 15

FRESH CURD CHEESE, GRAVY

TOPPINGS MOROCCAN CHICKEN | PULLED BEEF | BACON BITS |

JALAPEÑOS | CHARRED TOMATO | DICED RED ONIONS

CHARCUTERIE BOARD | 13

9

food philosophyDEDICATION TO SUSTAINABILITY

CHEF ANTONIO DE ANGELIS WAS BORN AND RAISED IN ITALY AND HAS CALLED CALGARY HOME SINCE 2010. COMING FROM A SCENIC ISLAND IN THE TYRRHENIAN SEA, HE KNEW AT A YOUNG AGE THAT HE WANTED TO PURSUE HIS

PASSION TO BECOME A PROFESSIONAL CHEF. THE ICONIC “LA CHAUMIERE” RESTAURANT IN CALGARY WAS HIS MOST

SWITZERLAND AND ITALY, WE WELCOME ANTONIO TO OUR BVR FAMILY!

“I’M VERY HONOURED TO BE JOINING SUCH AN ESTEEMED RESTAURANT, ASSOCIATED WITH HIGH

STANDARDS OF SERVICE AND QUALITY. THE DEDICATION AND COMMITMENT TO LOCAL PRODUCE ARE VERY

INSPIRATIONAL AND AKIN TO MY OWN PHILOSOPHIES AND I CAN’T WAIT TO MAKE MY MARK IN THIS

PRESTIGIOUS AND ICONIC RESTAURANT AND IN CALGARY’S CULINARY SCENE“.

historyTHE HISTORY OF THE HOUSE

THE STORY OF THE BOW VALLEY RANCHE IS NEARLY TWELVE DECADES LONG. THROUGHOUT ITS MANY YEARS, THE HOUSE HAS ALWAYS HAD A REPUTATION FOR HOLDING UNFORGETTABLE PARTIES. IT BEGAN

WITH A FEW CHARACTERS WHO WERE CRITICAL TO THE DEVELOPMENT OF ALBERTA’S CATTLE INDUSTRY, THE BIG FOUR. IN FACT, THE IDEA OF THE CALGARY STAMPEDE MAY VERY WELL HAVE BEEN CONCEIVED WITHIN

THE WALLS OF THE HOUSE. IN 1896, CATTLE RANCHER AND BUSINESSMAN WILLIAM ROPER HULL PURCHASED PROPERTY ALONG THE BOW RIVER AND BUILT A SPRAWLING RANCH HOUSE. THE RANCH BECAME A CENTRE FOR REFINED SOCIAL ACTIVITIES, AS HE ENTERTAINED MANY LOCAL AND FOREIGN VISITORS THERE. AMONG THE ACTIVITIES POPULAR WITH THE GUESTS, TENNIS AND THE OUT DOOR POOL WERE CROWD FAVOURITES, AS YOU CAN SEE FROM THE PICTURES BELOW. HULL OWNED THE HOUSE AND PROPERTY UNTIL 1902, WHEN

IT WAS PURCHASED BY PATRICK BURNS, A SUCCESSFUL CATTLE RANCHER WHO EVENTUALLY BECAME A SENATOR. ALMOST A CENTURY LATER, LOCAL RESIDENTS MITZIE AND LARRY WASYLIW CREATED THE FISH

CREEK RESTORATION SOCIETY IN 1995 FOR THE PURPOSE OF RESTORING THE HULL RESIDENCE. IN THE SUMMER OF 1999, THE RANCH HOUSE WAS OPENED AS A FINE DINING RESTAURANT. IN EARLY 2014, GREAT

EVENTS GROUP TOOK OVER THE OPERATIONS OF THE BUILDING, RESTORED TO ITS ORIGINAL GRANDEUR AND REOPENED THE RESTAURANT AS AN EXQUISITE LOCATION. ONCE AGAIN, IT WELCOMES GUESTS FOR REFINED

SOCIAL GATHERINGS AND FINE CUISINE .

10

BVR Event Package 2020 C...EVENT PACKAGE 15979 BOW BOTTOM TRAIL SE, CALGARY, AB 403.476.1310...

Documents

Transcript of BVR Event Package 2020 C...EVENT PACKAGE 15979 BOW BOTTOM TRAIL SE, CALGARY, AB 403.476.1310...