BANQUET & CATERING MENU | 2017
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
INTRODUCT ION
Our unique culinary theme
You have made a great choice in selecting the newly renovated Holiday Inn Toronto International Airport and Conference Centre for your upcoming event. You can count on our team to work seamlessly every step of the way to create an enjoyable and extraordinary experience for all attendees.
Located steps away from Pearson International Airport, we are at the heart of the 400 series highways, minutes away from all the action in the Greater Toronto Area. Our culinary team is committed in supporting the use of sustainable and local produce with a focus of your health, happiness and well-being.
We are delighted to introduce “ Refresh”, our unique healthy themed menu based on natural, seasonal and high quality ingredients developed in our creative style of cooking.
We have made every attempt to create menus that cater to the varied tastes and requirements of our guests. In addition to the published menu, our team is specialized in creating customized solutions to tantalize and captivate your senses. With the completion of this transformation, we are excited to usher in a new era of modernization at the Holiday Inn Toronto International Airport.
Please contact our catering department and we will ensure that your experience is elevated to exceed your expectation.
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5
COMPLIMENTARY° Wireless internet, flipchart with markers, pads, pens and candies
CONTINENTAL BREAKFAST° Chilled fruit juices
° Freshly baked assorted danish, muffins and croissants
° Wholesome seven grain, white and whole wheat bread
° Butter and assorted fruit preserves
° Variety of fruit yogurt
° Fresh fruit salad with seasonal berries
° Freshly brewed premium coffee, decaffeinated coffee and specialty teas
MID MORNING BREAK° Freshly brewed premium coffee, decaffeinated coffee and specialty teas
° Assorted juices
WORKING LUNCH IN MAIN MEETING ROOM° Click here for Lunch Menu Link
MID AFTERNOON BREAK° Freshly baked assorted cookies
° Freshly brewed premium coffee, decaffeinated coffee and specialty teas
° Assorted soft drinks
Executive Package / 69.95
COMPLIMENTARY° Wireless internet, flipchart with markers, pads, pens and candies
HOT BREAKFAST° Chilled fruit juices
° Freshly baked assorted danish, muffins and croissants
° Wholesome seven grain, white and whole wheat bread
° Butter and assorted fruit preserves
° Sliced seasonal fresh fruit
° Variety of fruit yogurt
° Farm fresh scrambled eggs
° Breakfast sausage and bacon
° Crisp breakfast potato
° Freshly brewed premium coffee, decaffeinated coffee and specialty teas
MID MORNING BREAK° Homemade bitesize granolas
° Banana bread
° Freshly brewed premium coffee, decaffeinated coffee, specialty teas
° Assorted Juices
WORKING LUNCH IN MAIN MEETING ROOM° Click here for Lunch Menu Link
MID AFTERNOON BREAK° Freshly baked assorted cookies
° Freshly brewed premium coffee, decaffeinated coffee and specialty teas
° Assorted soft drinks
Signature Package / 79.95
Total Meeting Manifest: Served for a minimum of 15 people.
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
~ Above packages includes Main Meeting Room Rental ~
Our unique culinary theme
MEETING manifest
ENHANCEMENTS° Please contact your catering specialist at 416-798-5805
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
All breakfast served with butter and assorted fruit preserves; freshly brewed premium coffee, decaffeinated coffee and specialty teas.
EARLY BIRD / 18(Served for a Minimum of 10 people)
° Chilled fruit juices
° Freshly baked assorted danish, muffins and croissants
° Wholesome seven grain, white and whole wheat bread
° Variety of fruit yogurt
° Fresh fruit salad with seasonal berries
GOOD START / 20(Served for a Minimum of 10 people)
° Chilled fruit juices
° Freshly baked assorted danish, muffins and croissants
° Wholesome seven grain, white and whole wheat bread
° Sliced bagel served with cream cheese
° Individual cereals with 2% and skimmed milk
° Sliced seasonal fresh fruit with berries
° Variety of fruit yogurt
REFRESH / 22(Served for a Minimum of 15 people)
° Protein Shooters - Banana and strawberry with flax seed - Low Fat honey mango Lassi
° Chilled fruit juice
° Fresh fruit brochette
° Probiotic yogurt
° Individual granola parfait
° Whole wheat, multigrain bread, sliced bagel and cream cheese
° Low fat bran muffin
COLD BREAKFAST
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 54
Our unique culinary theme
BREAKFAST selections
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5 5
OMELETTE STATION / 9° Made to order with choice of fillings: bacon, ham, onion, mushroom, tomato, peppers, spinach, feta, swiss and cheddar
BURRITO BAR / 9° Scrambled egg, spicy grilled chorizo, diced tomato, jalapeno peppers, sour cream, fresh salsa, texmex cheese and green onion
° Soft shell tortilla
SMOOTHIE BAR / 9° Balkan style yogurt, low fat yogurt, soy milk
° Strawberry and seasonal berries, banana and apple
° Walnut, almond and coconut flakes
BREAKFAST ENHANCEMENT Interactive Station
DIXON ROAD CLASSIC / 24(Served for a Minimum of 20 people)
° Chilled fruit juices
° Freshly baked assorted danish, muffins and croissants
° Wholesome seven grain, white and whole wheat bread
° Sliced seasonal fresh fruit
° Variety of fruit yogurt
° Farm fresh scrambled eggs
° Breakfast sausage and bacon
° Crisp breakfast potato
CANADIAN / 27(Served for a Minimum of 20 people)
° Chilled fruit juices
° Freshly baked assorted danish, muffins and croissants
° Wholesome seven grain, white and whole wheat bread
° Sliced seasonal fresh fruit
° Variety of fruit yogurt
° Farm fresh scrambled eggs
° Peameal bacon and breakfast sausage
° Home fried skillet potato with onions and peppers
° Belgian waffle, buttermilk pancake or french toast, served with fruit compote and maple syrup
REFRESH / 29(Served for a Minimum of 20 people)
° Protein Shooters - Banana and strawberry with flax seed - Low Fat honey mango Lassi
° Chilled fruit juice
° Fresh fruit brochette with probiotic yogurt dip
° Individual granola parfait
° Whole wheat, multigrain bread, sliced bagel and cream cheese, low fat bran muffin
° Free range scrambled egg with herbs and mushroom
° Home fried skillet potato with onions and peppers
° Canadian back bacon
° Turkey maple sausage
SUBSTITUTIONS° Scrambled egg for traditional egg benedict / 3
° Bacon for Canadian bacon or breakfast sausage for turkey and apple sausage / 2
HOT BREAKFAST
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 56
All breaks include freshly brewed regular or decaffeinated coffee, specialty teas and soft drinks.Served for a minimum of 20 people.
THE COOKIE JAR / 12° Oatmeal raisin, white chocolate macadamia and double chocolate chunk
° Almond biscotti
° White and chocolate milk
THE REEL / 13° Freshly popped popcorn and potato chips
° Assorted mini chocolate bars
° Bottled juice
ARCTIC CHILLS / 14° Chocolate fudgesicles
° Ice cream bars
° Cookie sandwiches and drumsticks
THE DIP / 12 ° Vegetable crudités with house dipping sauce
° Sundried tomato hummus with pita
° Homemade salsa with nacho chips
THE ENERGIZER / 13° Granola bars and power bars
° Single serve fruit yogurt and whole fresh fruit
° Chilled cranberry cocktail juice
THE BOARD / 14° Domestic & Imported cheese with grape clusters and crackers
° Organic vegetable crudités with homemade dipping sauce
° Seasonal sliced fresh fruit with berries
VITALIZE / 4° Pomegranate and mulberry smoothie (5 oz)
RECHARGE / 4° Orange, mango and green tea smoothie (5oz)
LONGEVITY BOOST / 4° Selection of Nuts and dried fruits
SMART HEALTH / 4° Fresh fruit kebabs with probiotic yogurt dip
UPLIFT / 4° Exotic vegetable chips with green goddess dip
BREAK ENHANCEMENT with our Refresh Series
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Our unique culinary theme
BREAKS
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5 7
° Freshly brewed regular or decaffeinated coffee and specialty teas / 4.5
° Bottled juice / 3.25
° Soft drinks / 3.25
° Bottled water / 3
° Evian Natural Spring Water / 3.5
° Perrier Sparkling Mineral Water / 3.5
REFRESHMENTS
À LA CARTEBREAKSS IGNATURE BREAK
FROM THE BAKERY° Freshly baked danish, muffin and croissant / 3 each
° Bagels with cream cheese / 3.5 each
° Cinnamon buns / 3 each
° Variety of doughnuts / 3 each
° Banana walnut Loaf / 24 each loaf
° Freshly baked cookies / 24 per dozen
° Single serving of fruit yogurt / 3 each
° Granola bar and natural high fibre bar / 2.5 each
° Individual bag of potato chips, popcorn / 2.5 each
° Seasonal vegetable crudités with house made dip / 6 per person
° International and Canadian cheese board with bread and crackers / 11 per person
° Whole fresh fruit / 2.5 per piece
° Sliced seasonal fresh fruit platter with berries / 7.5 per person
° Double fudge brownie / 30 per dozen
° Mini French pastries / 32 per dozen
° Ice-cream sundaes and Drum Sticks / 4.25 each
THE REFRESH / 15° Vitamin packed smoothies - Pomegranate and blueberry - Gogi berry and passion fruit
° Fruit brochette
° Vegetable chips with green goddess dip
° Quinoa Bars
° Dried fruit and nuts
AROUND THE WORLD / 14° Freshly baked pretzels with sweet German mustard
° Spanakopita
° Asian rice cracker
° Lychee drink and masala chai THE SWEET INDULGENCE / 16° Funnel Cake
° Vanilla, chocolate and strawberry ice cream, a variety of toppings, dark and white chocolate; caramel and strawberry sauce
° Chocolate lollies
HOCKEY NIGHT IN CANADA / 16° Root beer
° Individual mini hot dog buns with house made relish and condiments
° Individual mini burgers with ketchup and aged Ontario cheese
° Selection of Canada's favourite doughnuts
Seasonal Break° Please contact your catering specialist at 416-798-5805
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 58
MONDAYORIENT EXPRESS / 31° Soup of the Day
° Orchard Green and Arugula Salad with radish, carrot, bamboo shoots and Asian inspired dressing
° Shanghai Noodle Salad with green onion
° Seasonal Fish with oyster garlic sauce
° General Tao's Chicken
° Vegetable Fried Rice
° Stir Fry Vegetables
° Mango Charlotte Cake
° Seasonal fresh fruit salad
° Asian Fortune Cookies
TUESDAYMEMORIES OF TUSCANY / 31 ° Soup of the Day
° Marinated tomatoes and bocconcini
° Tuscan Bean Salad with artichokes and olives
° Caesar Salad with crunchy garlic croutons and freshly grated asiago cheese
° Roasted chicken, olive and lemon jus
° Pan seared salmon with fennel artichoke ragout
° Tri-colour tortellini, pesto rosè sauce
° Seasonal vegetable medley
° Tiramisu and canoli
WEDNESDAYBAJA COAST / 31° Soup of the Day
° Mixed greens with a choice of dressing
° Five Bean Salad
° Flat iron grilled chicken breast and beef steak slices with Baja chipotle sauce
° Traditional fajita condiments: savoury salsa, sour cream, guacamole and green onions, soft shell taco
° Roasted onion and charred trio of sweet peppers
° Mexican roasted potatoes
° Warm pineapple and caramel cake
° Exotic fruit salad with papaya and mango
THURSDAYTORONTO NEIGHBOURHOOD / 31° Soup of the Day
° Little Italy Antipasti, marinated vegetables, olives and bocconcini
° Local farmer greens
° Danforth lemon oregano lamb souvlaki with Greek yogurt sauce
° Gerrard Indian bazaar chicken tikka masala
° Saffron scented rice
° Chinatown fried tofu and seasonal vegetables
° Chef’s choice of local market dessert
Our Working Lunch includes a selection of freshly brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 15 people.
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Our unique culinary theme
WORKING lunch
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5 9
Alternative Option DIXON ROAD SANDWICH BOARD ° Soup of the Day
° Baby field greens with a choice of dressing
° Granny Smith apple coleslaw
° Selection of pre-made sandwiches and wraps: Tuna, Egg Salad wraps, corned beef, honey baked ham and cheddar, Italian vegetable and goat cheese, on assorted buns
° Chef's selection of dessert
° Whole fresh fruit
SATURDAY AND SUNDAY / 31° Choice of any weekday offering or alternative options
FRIDAYTHE WESTERN BARBEQUE / 31° Soup of the Day
° Country Coleslaw
° Tomato, cucumber and red onion salad with balsamic dressing
° Angus beef hamburger and all beef hot dogs with traditional fixings
° Southern Fried Chicken
° Corn on the cob
° Country style potato
° Ice-cream sandwiches and bars
° Whole fresh fruit
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 510
Our Signature Lunch includes a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 20 people.
REFRESH / 36 ° Earthy Minestrone soup
° Organic crudités bar
° Greek yogurt dip with feta, baked pita crisps
° Roasted beet root, arugula, candied walnut, balsamic dressing
° Quinoa salad with bell peppers, onion and cucumber
° Whole wheat penne, with roasted tomato and garlic sauce
° Grilled thyme chicken
° Cilantro poached salmon, sunflower seeds and lemon relish
° Glazed green beans and toasted almonds
° Flourless chocolate torte
° Apricot Flan
° Fresh fruit salad with orange juice, Cointreau and mint
GO LOCAL / 38° Watercress, Granny Smith apples and celeriac, crumbled goat cheese, candied walnuts
° St. Jacob's Ham and Pasta Salad, creamy herb dressing
° Watermelon and baby arugula with wheat berries
° Georgetown Ontario’s, Roasted Chicken Supreme with wild mushroom sauce
° Farm raised, Ontario trout fillet with capers, tomato nage
° Wild rice pilaf with fine herbs, extra virgin olive oil
° Maple glazed roasted root vegetables
° Seasonal sliced fresh fruit
° Ontario apple crumble tart
° Nanaimo bars
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Our unique culinary theme
SIGNATURE lunch
INDIAN SPICE MARKET / 36
° Mulligatawny Soup
° Spinach salad, fried shallots, honey yogurt dressing
° Spicy and sour chickpea salad with tomato and cilantro
° Kachumber salad, raita, papad and pickles
° Chicken Tikka Masala
° Hyderabadi Beef or Mutton Korma
° Aloo, Gobi Masala, Potato and Cauliflower Curry
° Jeera Pulao and Naan
° Gulab Jamun
° Mango Mousse Cake
° Fresh fruit salad
MEDITERRANEAN / 36° First pressed olive oil and aged balsamic
° Mezze: Tabbouleh, Hummus, Tzatziki, assorted flatbread and pita
° Greek Salad
° Mesclun with choice of dressing
° Falafel
° Plancha seared chicken, eggplant caponata
° Red snapper with fennel, artichoke ragout
° Spinach and cheese tortellini, sundried tomato and arugula
° Seasonal Mediterranean vegetables
° Baklava and Tiramisu
° Seasonal sliced fresh fruit
BETWEEN THE BREAD / 34° Chef’s soup of the day
° Country potato salad
° Waldorf coleslaw
° Greek Salad
° Hickory smoked turkey sandwich, cranberry aioli on a mini baguette
° Rare roast beef, caramelized onion, Kozlik's grainy mustard and horseradish mayo on a brioche bun
° Smoked salmon wrap with baby arugula, lemon and dill cream sauce
° Portobello and brie melt on focaccia
° House made kettle chips
° Seasonal fruit tart
° Freshly baked cookies
° Mini assorted French pastries
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5 11
REFRESH / 36 ° Earthy Minestrone soup
° Organic crudités bar
° Greek yogurt dip with feta, baked pita crisps
° Roasted beet root, arugula, candied walnut, balsamic dressing
° Quinoa salad with bell peppers, onion and cucumber
° Whole wheat penne, with roasted tomato and garlic sauce
° Grilled thyme chicken
° Cilantro poached salmon, sunflower seeds and lemon relish
° Glazed green beans and toasted almonds
° Flourless chocolate torte
° Apricot Flan
° Fresh fruit salad with orange juice, Cointreau and mint
GO LOCAL / 38° Watercress, Granny Smith apples and celeriac, crumbled goat cheese, candied walnuts
° St. Jacob's Ham and Pasta Salad, creamy herb dressing
° Watermelon and baby arugula with wheat berries
° Georgetown Ontario’s, Roasted Chicken Supreme with wild mushroom sauce
° Farm raised, Ontario trout fillet with capers, tomato nage
° Wild rice pilaf with fine herbs, extra virgin olive oil
° Maple glazed roasted root vegetables
° Seasonal sliced fresh fruit
° Ontario apple crumble tart
° Nanaimo bars
PREMIUM / 34 PER DOZEN
COLD ° Mini pita with smoked chicken
° Thai Chicken Tulip
° Prosciutto and melon
° Herbed goat cheese baguette
° Thai salad bundle
HOT° Vegetable Spring Rolls
° Chicken Satay
° Vegetable Samosa
° Beef Wellington
° Chorizo Empanada
° Porcini Arancini
SIGNATURE / 40 PER DOZEN
COLD° Crab Meat Salsa, sour cream on tulip
° Lobster Crepe Purse
° Pastrami, salmon with apple and fennel
° Peking Duck crepe
° Antipasto on polenta
° Assorted sushi
° Seared tuna on cucumber
HOT ° Thai Lemongrass Shrimp
° Bacon and scallops
° Wild Mushroom Tourtiere
° Swiss cheese, prosciutto, apricot en croute
° Smoked Duck, apple chutney on sweet potato muffin
° Salmon Wellington
Minimum of 2 dozen per item.
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 512
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Our unique culinary theme
HORS d’oeuvres
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 5 13
RECEPT IONENHANCEMENTSPASTA INTERACTIVE STATION / 12° Pasta prepared and served fresh, chef's choice pasta
° Sauce: Tomato and basil, roasted garlic cream sauce
° Accompaniments: Bay scallops, baby shrimp, green and red pepper, mushroom and red onion, spinach
PEPPERED STRIPLOIN CARVING STATION / 14° Served with trio of mustard, horseradish, mini buns and natural jus
SEAFOOD BAR STATION / 16° Freshly shucked oysters
° Steamed PEI mussels with white wine and tomato
° Cold marinated tiger shrimp with classic cocktail sauce
POUTINE BAR / 10° House style fries, cheese curd, jus
° Caramelized onion, tomato, bacon, grilled chicken, green onion, fresh jalapeño
SWEET RUSH / 12° Mini cheesecake
° Peti Fours
° French pastry
° Fresh fruit platter
REFRESH, FROM THE FIELD / 30° Organic crudités bar with assorted condiments
° Crisp pita, multi grain baguette, hummus, yogurt and feta dip
° Organic cucumber mint and yogurt sip
° Marinated European cheese with black olive, green onion and pickled red peppers
° Quinoa salad, toasted almonds and green onion
° Thai salad roll and Vietnamese summer roll
° Garbanzo bean cakes with chipotle aioli
° Cuban style potato cakes
° Sea salt edamame
URBAN SPOON / 35° Artisan cheese board with condiments
- Fresh grapes, assorted spiced nuts and fresh sliced baguette
° Artisan Charcuterie board
- House made pickled vegetables, fig chutney and herb flat bread with Ontario, artisan mustard,
° Mini chicken pot pie
° Spinach and cheese Spanakopita
° Assorted seafood sushi and Peking duck wraps
STREET FOOD / 35° Quebec poutine with cheese curd, red wine jus
° Chorizo empanada with chimichurri sauce
° Beer battered fish and chips
° Mini beef sliders with jalapeño ketchup
° Crispy onion rings
° Spicy boneless buffalo wings, celery and heirloom carrot sticks, blue cheese dressing
° Salsa, guacamole, shredded cheese, sour cream and nacho chips
INDULGENCE ON THE LIGHTER SIDE / 35(Max of 80)° Nothing but individual power salad
- Fig and arugula with smoked salmon chiffonade
- Baby kale with quinoa and couscous
- Szechuan duck, peppers, green onion, noodles, sesame dressing
- Poke Ahi Tuna, frisee, Togarashi mayo
° Greek Salad with balsamic beef in jar
° Exotic fruit juices, guava and passion fruit
° Fresh fruit brochette
° No Dessert!
Served for a minimum of 25 people.
COCKTAIL reception
REFRESH / 60° Earthy Minestrone soup
° Artisan cheese board and organic crudité bar
° Greek yogurt dip with feta, baked pita crisps
° Marinated vegetable, artichoke and olives.
° Roasted beet root, arugula, candied walnut, balsamic dressing
° Quinoa salad with bell peppers, onion and cucumber
° Whole wheat penne with roasted tomato and garlic sauce
° Grilled free-range chicken supreme, thyme jus
° Cilantro poached salmon, sunflower seeds and lemon relish
° Glazed green beans and toasted almonds
° Ancient grain pilaf with cranberries
° Flourless chocolate torte
° Apricot Flan
° Pecan tart
° Fresh fruit salad with orange juice, Cointreau and mint
OH CANADA / 65° Watercress, Granny Smith’s apples and celeriac, crumbled goat cheese, candied walnuts
° St Jacob's Ham and Pasta salad, creamy herb dressing
° Watermelon and baby arugula with wheat berries
° Georgetown, Ontario’s Roasted Chicken Supreme, wild mushroom sauce
° Farm Raised, Ontario trout fillet with capers, tomato nage
° Wild rice pilaf with fine herbs, extra virgin olive oil
° Maple glazed roasted root vegetables
° Seasonal sliced fresh fruit
° Country Orange Bread Pudding
° Ontario Apple Crumble Tart
° Nanaimo Bar
Includes Alberta Prime Rib Carving Station ° Horseradish, grainy mustard and artisan buns
Our Signature Buffet Dinner includes a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 40 people.
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 514
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Our unique culinary theme
SIGNATURE buffet dinner
THE ROYAL INDIAN / 60° Mulligatawny Soup
° Spinach salad with fried shallots, honey yogurt dressing
° Spicy and sour chickpea and bean salad with tomato and cilantro
° Kachumber salad, raita, papad and pickles
° Chicken Biryani
° Hyderabadi Beef or Mutton Korma
° Amritsari Fish
° Palak Paneer
° Aloo, Gobi Masala, potato and cauliflower curry
° Dal Makhani
° Jeera Pulao and naan
° Gulab Jamun
° Mango Mousse Cake
° Fresh fruit salad
° Masala Chai
UNDER THE OLIVE TREE / 60° European Charcutiere board and a variety of marinated olives
° First pressed olive oil and aged balsamic
° Mezze: Tabbouleh, Hummus, Tzatziki, assorted flatbread and pita
° Greek Salad
° Mesclun with choice of dressing
° Falafel
° Plancha seared chicken, eggplant caponata
° Red snapper, with fennel artichoke ragout
° Spinach and cheese tortellini, sundried tomato and arugula
° Seasonal Mediterranean vegetables
° Roasted fingerling potatoes
° Baklava, Tiramisu, assorted French pastry
° Exotic fruit platter
FROM THE FAR EAST / 65° Shiitake Mushroom and Tofu Soup
° Orchard Green and Arugula Salad with radish, carrot, bamboo shoots and Asian inspired dressing
° Shanghai Noodle Salad with green onion
° Thai Mussel Salad
° Teriyaki beef stir fry
° General Tao's Chicken
° Vegetable Fried Rice
° Stir Fry Vegetables
° Mango Charlotte Cake
° Chocolate and Matcha Tea Cheese Cake
° Seasonal fresh fruit salad
° Asian Fortune Cookies
Includes Seafood Wok-erie Station ° Shrimp, bay scallop and red snapper
° Bok choy, peppers, onion, honey mushroom, broccoli, red cabbage, green beans
° Black bean sauce, roasted chilli sauce and Thai green curry
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FROM THE FAR EAST / 65° Shiitake Mushroom and Tofu Soup
° Orchard Green and Arugula Salad with radish, carrot, bamboo shoots and Asian inspired dressing
° Shanghai Noodle Salad with green onion
° Thai Mussel Salad
° Teriyaki beef stir fry
° General Tao's Chicken
° Vegetable Fried Rice
° Stir Fry Vegetables
° Mango Charlotte Cake
° Chocolate and Matcha Tea Cheese Cake
° Seasonal fresh fruit salad
° Asian Fortune Cookies
Includes Seafood Wok-erie Station ° Shrimp, bay scallop and red snapper
° Bok choy, peppers, onion, honey mushroom, broccoli, red cabbage, green beans
° Black bean sauce, roasted chilli sauce and Thai green curry
Our buffet includes a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 20 people.
SALAD° Tangled field greens with choice of dressing
° Traditional Caesar, shaved parmesan with herbed croutons
° Country Style Potato salad
° Poached beet, arugula, goat cheese, candied walnut and fig balsamic
° Pasta Salad with roasted red pepper and spinach
° Waldorf Slaw
SOUP OF THE DAY
ENTRÉE ° Plancha seared chicken supreme with wild mushroom sauce
° Baked Atlantic salmon with caper tomato nage
° Slow roasted top sirloin with whiskey rosemary jus
VEGETARIAN ° Spinach and cheese tortellini with sundried tomato
° Penne with artichoke and olives in a roasted tomato garlic sauce
STARCH AND VEGETABLE ° Herbed roasted potato, mashed potato or rice pilaf
° Seasonal vegetable
DESSERT° Tiramisu
° Chocolate Truffle Cake
° Carrot Cake
° New York Cheese Cake
° Apricot Flan
° Black Forest Cake
TIER 1 / 45° Choice of 2 salads
° Soup of the day
° 1 regular entrée
° 1 vegetarian entrée with choice of starch and vegetable
° 2 desserts and seasonal fruit platter
TIER 2 / 55° Choice of 4 salads
° Soup of the day
° 2 regular entrées
° 1 vegetarian entrée with choice of starch and vegetable
° 3 desserts and seasonal fruit platter
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 516
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Our unique culinary theme
BUFFET dinner
Our plated dinner is based on three courses. Entrée served with a seasonal vegetable, your choice of one soup, one salad and one dessert. Add an additional appetizer for $8. Dinners include a selection of freshly baked bread rolls, butter, brewed caffeinated/decaffeinated coffee and an assortment of specialty teas. Served for a minimum of 25 people.
MAIN COURSE
SMOKED PAPRIKA CHICKEN SUPREME / 48° Roasted fingerling potatoes, thyme scented jus
ASIAGO AND SPINACH CHICKEN SUPREME / 50° Whipped potato and pan jus
NOVA SCOTIA SALMON FILET / 52° Red Skin Pomme Lyonnaise, raspberry chipotle sauce
MOROCCAN ARCTIC CHAR TAJINE / 52° Raisins couscous, green olive, tomato and lemon relish
ROASTED BEEF TENDERLOIN / 60° Mini red bliss potatoes, Pinot Noir demi-glace laced with white truffle oil
GRILLED STRIPLOIN / 55° Fingerling potatoes, blackberry and fig pesto sauce
TENDER BONELESS BISON SHORT RIBS / 55° Buttery mashed potatoes, Saskatchewan berry jus
CHICKEN AND SALMON DUO / 55° Lemon rice pilaf, tarragon-sundried tomato, Café au Lait sauce
VEGETARIAN
TRICOLOURED TORTELLINI / 45° Pesto rosé sauce, young vegetables
STIR FRIED VEGETABLE AND TOFU / 45° Shanghai ginger sauce, spring rolls and steamed rice
SALAD° Tangled field greens with sherry shallot vinaigrette
° Classic Caesar Salad with shaved parmesan and herbed croutons
° Poached beet, arugula, goat cheese, candied walnut and balsamic
° Heirloom tomato, frisee and blue cheese crumble with lemon and olive oil vinaigrette
° Baby Kale, Boston bib, blueberry and carrot, Poppyseed-Goji Berry dressing
SOUP° Maple Butternut Squash
° Forest Mushroom Bisque
° Curried Sweet Potato and Coconut
° Home style Fagioli and Italian Vegetable
DESSERT ° Decadent Chocolate Truffle Mini Cake
° Raspberry and Lime Terrine
° Apple Crumble Tart
° Red Velvet Mini Cake
° Cheese Cake, seasonal variety
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PLATED dinner
For sales below $350.00, a bartender and (ticket seller - cash bar) charge of $35.00 each, per hour (minimum of 4 hours), will apply.
WINE by the bottle
HOST BAR Recommended when the Host provides the reception. Holiday Inn charges the Host only for the amount of liquor consumed.
° Liquor, Premium (per oz) / 5.95
° Liquor, Deluxe (per oz) / 6.95
° Domestic Beer (per bottle) / 5.50
° Imported Beer (per bottle) / 5.95
° Liqueurs & Cognacs (per oz / 7.00
° Wine Selection (per glass) / 6.75
° Soft Drinks (per glass) / 2.75
° Mineral Water & Natural Spring Water (per bottle) / 3.50
CASH BAR Recommended when the Guests pay for their own drinks. Price Includes Applicable Taxes.
° Liquor, Premium (per oz) / 6.95
° Liquor, Deluxe (per oz) / 7.95
° Domestic Beer (per bottle) / 6.25
° Imported Beer (per bottle) / 6.95
° Liqueurs & Cognacs (per oz) / 8.00
° Wine Selection (per glass) / 7.75
° Soft Drinks (per glass) / 3.00
° Mineral Water & Natural Spring Water (per bottle) / 4.00
ONTARIO RED WINES° Bricklayer’s Cabernet Merlot, Colio Estates, VQA / 36
° Trius Cabernet Sauvignon, Peller Estates, VQA / 39
° Lake and River Select Cabernet Merlot, Colio Estates, VQA / 33
° Trius Merlot, Peller Estates, VQA / 39
° Jackson-Triggs Merlot, Reserve Select VQA / 35
WORLD RED WINES° Woodbridge Cabernet Sauvignon, California / 38
° Ruffino Chianti, Italy / 46
° Malbec, Pure Malbec Mendozza, Argentina / 42
° Blackstone Syrah, California / 44
° Shiraz, Yellow Tail, Australia / 39
° Valpolicella, Masi Costera, Italy / 45
° Ménage à Trois, Napa Valley, California / 45
° Chateau Neuf Du Pape, Pere Anselme, France / 90
CHAMPAGNE AND SPARKLING° Lily Colio Estate VQA / 40
° Prosecco Bottega, Italy / 41
° Veuve Cliquot / 160
ONTARIO WHITE WINES° Bricklayer’s Chardonnay Pinot Grigio, Colio Estates, VQA / 36
° Jackson-Triggs Chardonnay, Reserve Select VQA / 34
° Bricklayer’s Sauvignon Blanc, Colio Estates, VQA / 39
° Lake and River Select Chardonnay, Colio Estates, VQA / 33
° Trius Reserve Riesling, Peller Estates, VQA / 37 WORLD WHITE WINES° Woodbridge Sauvignon Blanc, California / 36
° Chardonnay, Yellow Tail, Australia / 38
° Ruffino Pinot Grigio, Italy / 39
° Chardonnay, Robert Mondavi, California / 49
° Sauvignon Blanc, Kim Crawford, New Zealand / 59
° Ménage à Trois, Napa Valley, California / 45
° Classico Soave, Masi, Italy / 44
BLUSH / ROSE WINES° Woodbridge White Zinfandel, California / 34
° Girls Night out Rose, Colio Estate, VQA / 33
H o l i d a y I n n To ro n t o I n t e r n a t i o n a l A i r p o r t | 9 7 0 D i x o n R o a d , To ro n t o , O n t a r i o M 9 W 1 J 9 | 4 1 6 . 7 9 8 . 5 8 0 518
Taxes and service charge not
included. All prices are subject to
change without notice. Menu items
may contain nuts and nut
by-products. Please advise your
Catering Manager of any allergies.
2 Introduction
3 Meeting Manifest
4 Breakfast Selections
5 Breakfast Selections
6 Breaks
7 Signature Break
8 Working Lunch
9 Working Lunch
10 Signature Lunch
11 Signature Lunch
12 Hors D'Oeuvres
13 Cocktail Reception
14 Signature Buffet Dinner
15 Signature Buffet Dinner
16 Buffet Dinner
17 Plated Dinner
18 Bar Menu
19 Policies
Our unique culinary theme
BAR menu
POLICIES
CATERING INFORMATIONRegardless of the size or type of your function; Holiday Inn Toronto International Airport guarantees competitive pricing; varied menu selections;
impeccable service and flexibility in custom tailoring the event to match your precise needs.
MENU SELECTIONThe enclosed catering menus are mere suggestions. Our food and beverage experts would be pleased to assist you in customizing a menu to
suit your specific requirements. As a note of interest; special dietary alternatives are available for guests with specific requirements
(Vegetarian; nut/dairy allergies; etc.) with one week’s advance notice. Our Catering Office must receive final menu selections at least ten
business days prior to your function. Prices quoted are for ninety days and are subject to change; thereafter.
FOOD AND BEVERAGE CONSTRAINTSDue to liability insurance, Holiday Inn Toronto International Airport must provide all food and beverage items served; with the exception of
wedding cakes. The removal of any and all food and beverage from the hotel premises is prohibited. In the event that an exception is made;
Holiday Inn Toronto International Airport will not be held responsible for any misfortune resulting from the transportation; refrigeration or
preparation of any food or beverage item(s) removed from the premises.
TAXES; SERVICE CHARGE AND OTHER CHARGESAll prices listed in this package are subject to harmonized sales tax (currently 13%) and service charge (currently 17%). Performing Rights
Charges/SOCAN Fee & Music Licensing Company/RE-SOUND Fee: All events requiring disc jockey services or live entertainment are subject
to applicable performing rights & music licensing charges and applicable taxes. This charge is paid to Holiday Inn Toronto International Airport
who will forward it to the SOCAN organization and RE-SOUND on your behalf.
GUARANTEED NUMBERSA guaranteed number of people attending and any necessary food and beverage details are required three (3) business days (72 hours) prior
to the event. Holiday Inn Toronto International Airport will charge for the number of guaranteed or for the actual number of people served;
whichever is greater. Should the final guaranteed number person fall short of the minimum guarantee originally stipulated on the function
contract; Holiday Inn Toronto International Airport reserves the right to re-assign a suitable function room; to bill for the minimum guaranteed
stipulated and/or to impose a function room rental charge; plus applicable taxes and gratuities. Holiday Inn is prepared to set up 5% above
the guaranteed number (to a maximum of 20 people).
CANCELLATION AND REFUND POLICYCancellations within seven (7) working days prior to event will result in 100% (one hundred percent) payment of room rental; plus contracted
food and beverage estimates. Cancellations between eight (8) and fourteen (14) working days prior to event will result in 50% (fifty percent)
payment of room rental; plus contracted food and beverage estimates. Cancellations between fifteen (15) and twenty-one (21) days prior to
event will result in 25% (twenty-five percent) payment of room rental; plus contracted food and beverage estimates. Cancellations twenty-two
(22) working days or more prior to event will results in no cancellation penalty. Should the function be cancelled; the deposit becomes
refundable only if the Hotel is able to re-sell the reserved space and food and beverage.
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