halifax world trade & convention centre catering menu wtcc menu... · halifax world trade &...

Halifax World Trade & Convention Centre

CATERING MENU

HALIFAX NOVA SCOTIA CANADA WTCCHALIFAX.COM

Breaks

Breakfast

Reception

Wine & Spirits

Lunch

Dinner

“We take pride in knowing every meal we serve is fresh

and prepared in-house.”

- Chef Christophe Luzeux

www.wtcchalifax.com

ALL FOOD AND BEVERAGE PRICES ARE SUBJECT TO 16.5% SERVICE CHARGE AND 15% HST.

MENU IN EFFECT UNTIL DECEMBER 31, 2012. PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. Come check us out at wtcchalifax.com

Breaks

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Beverages

Billed on per person guarantee │ 3.25 per person

Fair Trade Coffee & Orange Pekoe Tea (minimum 10)

Individual Milk 250ml – 2%, Skim, and Chocolate

Fresh-squeezed Orange Juice

Billed on consumption | 3.25 each

Assorted Chilled Juices

Assorted Soft Drinks

Bottled Water

18L Water Cooler | 30 per bottle

From our Pastry Shop

| 3.50 per person

Danishes

Muffins

Cinnamon Rolls

Tea Biscuits

Fruit Turnovers

Croissants

Assorted Mini Muffins (two per person)

Coffee Cakes & Sliced Loaves (two slices per person)

Assorted Sweet Petites (two per person)

| 4 per person

Assorted Cookies (two per person)

Granola Bars

Oat Cakes

www.wtcchalifax.com



Break Enhancements (prices are per person)

Sliced Fresh Fruit & Berries with Yoghurt Dip | 8

Fresh Fruit Kebabs | 4

Seasonal Whole Fruit | 3

Fresh Fruit Salad with Exotic Fruit Juice | 4

Crisp Vegetable Crudité & Dip | 6

Light Fruit Yogurt (100 ml) | 3.50

Berry and Fruit Smoothies | 6

Canadian & Nova Scotia Cheeses & Fruits served with Grapes and Crackers | 7

Nova Scotia Smoked Salmon & Bagels with Cream Cheese | 6

Mexicana Nachos with Salsa, Sour Cream and Guacamole | 7

Assorted Ice Cream Bars (Milk Chocolate, Vanilla Almond, Coffee Crunch, Dark

Chocolate, and Vanilla) | 6

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Themed Coffee Breaks (prices are per person)

The Healthy Choice | 13

Fresh-made Blueberry Smoothies

High-fibre Low Fat Apple & Cranberry Cakes

Poppy Seed & Dried Blueberry Oatmeal Cookies

Fair Trade Colombian Coffee & Orange Pekoe Tea

Ice Cream Buffet | 12

Chocolate, Vanilla, and Strawberry Ice Cream with Warm Chocolate Sauce

Amaretto Biscotti with Fruit Coulis and Assorted Toppings


Munchies | 8

Baskets of Potato Chips, Twisted Pretzels, Roasted Peanuts and Dried Fruit


Lemonade Stand | 13

Refreshing Lemonade

Assorted Cupcakes

Fresh Fruit & Berry Display


Chocolate Obsession | 15

A Chocolate Fondue of Warm, Melted Belgian Chocolate

served with Sliced Fresh Fruit

Double Chocolate & Walnut Brownies

Giant Chocolate Chip Cookies

Hazelnut & Chocolate Mini Crêpes

Hot Chocolate Milk


www.wtcchalifax.com



Breakfast

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Plated Breakfast (Includes: grilled tomatoes, O’Brien potatoes, orange juice, fair trade Colombian Coffee

and Orange Pekoe tea)

| 19 per person

Scrambled Eggs with Cheddar Cheese & Chives, Back Bacon & Sausage

Pepper & Leek Omelette topped with Gouda Cheese, Back Bacon & Sausage

Peppered Bacon & Scallion Quiche with Hollandaise Sauce, Back Bacon &

Sausage

Apple-Cinnamon Pancake with Maple Syrup and Fresh Berries, Back Bacon &

Sausage

French-style Cinnamon-Raisin Toast with Maple Syrup, Back Bacon & Sausage

Eggs Benedict with Shaved Smoked Ham & Homemade Hollandaise Sauce

Continental Breakfast

Continental Sunrise | 13 per person

(minimum 10 persons)

Chilled Fruit Juices

Selection of Breakfast Pastries & Muffins with Jams, Marmalade & Butter

Assorted Individual Yogurts

Fair Trade Coffee and Orange Pekoe Tea

Breakfast Enhancements (prices are per person)

Fresh Fruit & Granola Parfait | 4

Fresh Fruit Kebabs | 3

Seasonal Whole Fruit | 2.50

NS Smoked Salmon on Bagel with Cream Cheese | 6

Sliced Fresh Fruit & Berries with Yogurt Dip | 7

Basket of Fresh Homemade Pastries | 3

Fruit Cup with Tropical Juice | 3

www.wtcchalifax.com



Hot Buffet Breakfasts

Nova Scotia Breakfast using Local Products | 28 per person


Chilled Apple Juice

Basket of Fresh Buns and Croissants

Maritime Yogurt Parfait with Apple Wedges and Granola

Meadow Brook Pork Loin with Acadian Maple Glaze

The Pork Shop Breakfast Sausages

Baked & Roasted King Potatoes

Scrambled Valley Eggs topped with Fox Hill Cheddar

Brewed Coffee and Orange Pekoe Tea, with Nova Scotia Dairy Cream and Milk

The Haligonian Buffet | 25 per person


Fresh Sliced Fruit

Assorted Light Flavored Yogurt

Selection of Homemade Breakfast Pastries

Nova Scotia Back Bacon

Link Sausages

O’Brien Potatoes

Chilled Milk

Chilled Nova Scotia Fruit Juices

Fair Trade Coffee/Orange Pekoe Tea

Select One of the Following Entrées:

Scrambled Eggs with Chives, Ham & Cheddar Cheese

Buttermilk Pancakes with Maple Syrup and Berries

French Toast with Maple Syrup

Omelettes with Red Pepper & Herbed Havarti Cheese

Eggs Benedict with Shaved Smoked Ham and Homemade Hollandaise Sauce*

(*add $2 = $27/person)

www.wtcchalifax.com



Lunch

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Plated Lunch (prices are per person)

(Includes: Fresh rolls with NS butter, soup or salad, entrée, dessert, fair trade Colombian

coffee & orange pekoe tea.)

Prices based on a minimum of three courses.

ENTRÉES:

Pepper-Crusted Pork Loin served with Roasted Garlic Jus and Chef’s selection

of Potato/Rice and Seasonal Vegetables | 33

Grilled Chicken Breast Dijonnaise served with Old-Fashioned Mustard Sauce

and Chef’s selection of Potato/Rice and Seasonal Vegetables | 34

Seared Atlantic Salmon Filet served with Orange-Citrus Sauce and Chef’s

selection of Potato/Rice and Seasonal Vegetables | 35

Wild Mushroom Ravioli with Roasted Pork Tenderloin & Creamy

Spinach | 33

Grilled Beef Striploin Steak served with Green Madagascar Peppercorn Sauce

and Chef’s selection of Potato/Rice and Seasonal Vegetables | 35

Mediterranean Roasted Chicken Breast served with Garlic Tomato Basil

Sauce and Chef’s selection of Potato/Rice and Seasonal Vegetables | 34

Poached Haddock served with Vanilla Butter Sauce and Chef’s selection of

Potato/Rice and Seasonal Vegetables | 34

Vegetarian Gnocchi with Leek & Mushroom Sauce topped with Parmesan

Cheese and served with Garlic Fingers | 32

SOUPS:

Roasted Pear & Parsnip Soup

Split Pea Soup with Pancetta Lardons

Tomato & Leek Soup

Chicken & Vegetable Barley Soup

Squash & Crème Fraiche Soup

Nova Scotia Seafood Chowder (Add $1 per person)

SALADS:

Caesar Salad with Whole Wheat Croutons & Double-Smoked Bacon Bits

Lentil Salad with Smoked Ham & Roasted Carrot Dressing

Spinach Salad with Honey-Bacon Dressing

Carrot & Raisin Salad with Candied Walnuts & Shallot Vinaigrette

Quinoa Tabbouleh Salad with Grilled Vegetables and Herb & Garlic Vinaigrette

DESSERTS:

Marbled Brownie Cake with Vanilla Bean Ice Cream and

Dark Chocolate & Raspberry Sauce

Raspberry Panna Cotta on Almond Sable Breton with Raspberry Compote,

served with White Chocolate Sauce

Milk Chocolate and Orange Pot de Crème served with

Salted Hazelnut Shortbread

Strawberry & Rhubarb Clafouti Tart with Crème Anglaise,

served with Strawberry Coulis

Peach & Cinnamon Kuchen with Vanilla Chantilly,

served with Raspberry Coulis

Blueberry Cheesecake with Lemon Crumble served with

Nova Scotia Berry Coulis

www.wtcchalifax.com



Lunch Buffet (prices based on a minimum of three courses)

(All three course meals served with Fair Trade Colombian Coffee & Orange Pekoe Tea)

APPETIZERS:

Soups and Chowders | per person

Chef’s Soup Creation of the Day | 5

Minestrone Soup with White Navy Beans | 6

Smoked Ham & Split Pea Soup with Mini Scone | 6

Nova Scotia Seafood Chowder | 7

Add a second soup for $3/person

Salads | per person

One Salad | 6 Two Salads | 7 Three Salads | 8

Traditional Caesar Salad

Orzo Pasta Salad with Kalamata Olives & Cherry Tomatoes

Root Vegetable Salad with Roasted Shallot Dressing

Corn & Potato Salad with Roasted Peppers and creamy Herb Vinaigrette

ENTRÉES:

Sandwich Display | 13 per person

(two pieces per person - minimum 10 persons)

Served on assorted breads: Croissant, Tortilla, Multi-Grain, White and Whole

Wheat

Fillings: Marinated Roasted Chicken Breast with Chipotle Mayonnaise - Tuna

& Cheddar - Ham and Calabrese with Honey-Mustard Spread - Grilled Red

Onions, Bacon and Roast Beef with Gouda Cheese - Tomato & Cucumber

with Dill Cream Cheese Spread

Hot Entrées | 21 per person

(add $9 per person for each additional Hot Entrée – minimum 20 persons)

Cheese Tortellini with Roasted Tomato Basil Sauce & Garlic Fingers and

Seasonal Vegetables

Beef Stroganoff served with Rotini Pasta, Seasonal Vegetables, and Rolls

& Butter

Grilled Chicken Souvlaki served with Fragrant Rice, Seasonal Vegetables, and

Rolls & Butter

Pork Goulash with Hungarian Paprika Sauce, served with Rice Pilaf, Seasonal

Vegetables, and Rolls & Butter

Chef’s Chicken, Beef or Seafood of the Day, with Rice, Seasonal

Vegetables, and Rolls & Butter

Continued on next page

www.wtcchalifax.com



Lunch Buffet continued

Pizza Corner | 14 per person


Choose 2 flavours:

Pepperoni Mozzarella

Tomato, Spinach & Bocconcini

Deluxe

Smoked Chicken & Mushroom

Barbeque Chicken

3-Cheese Vegetable

DESSERTS:

(per person)

Fresh Fruit Display & Yogurt Dip | 6

Tiramisu with Assorted Italian Cookies | 6

Pastry Chef’s Dessert Buffet | 6

Fresh Homemade Assorted Cookies (two per person) | 4

Lunch on the Run Served in 45 Minutes

(Salad & Entreé are served together, dessert is pre-set)

30 per person

Served with: Fresh-Baked Rolls with Nova Scotia Butter and Fair Trade

Coffee & Orange Pekoe Tea.

Select One Salad: (Entrée and salad are served together)

Garden Salad with Sundried Cranberries and Lemon Dressing

Spinach Salad with Mandarin Poppy Seed Dressing

Grilled Vegetable Salad with Feta, and Cucumber & Herb Dressing

Select One Entrée: (Entrée and salad are served together)

Meat Lasagna à la Bolognese, served with Garlic Bread

Beef and Corn Shepherd’s Pie served with Roasted Garlic Potato Mousseline

Seafood Crêpes, served with Lobster Cream Sauce (*contains shellfish)

Chicken & Ham Crêpes, topped with Mozzarella Cheese Moroccan

Vegetarian Couscous with Roasted Pepper Sauce

Select One Dessert: (Dessert is pre-set)

Double-Chocolate Mousse, served with Chantilly Cream

Fresh Fruit Cocktail with an Almond Tuile

Sweet Petite Platter (2 pieces per person)

Baked Nova Scotia Cheesecake with Berry Coulis

Chocolate Milk Tiramisu

www.wtcchalifax.com



Dinner

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Plated Dinners

(Includes: Fresh-baked rolls with Nova Scotia butter, fair trade Colombian coffee and orange pekoe

tea)

Based on a minimum of three courses

APPETIZERS

Soups | 6 per person

Cajun Crab Bisque

Wild Mushroom & Roasted Chicken Soup

Thai Chicken & Coconut Curry Soup

House Specialty | 7 per person

Our famous Maritime Seafood Chowder

(served with a cheddar tea biscuit)

Salads | 6 per person

Oriental Wonton Salad with Honey-Glazed Pork Loin

(served with sesame dressing)

Sweet Potato Gnocchi Salad with Sliver of Pork Tenderloin

(served with molasses dressing)

Peppered Beef Carpaccio & Yukon Gold Potato Salad

(served with roasted garlic & herb dressing)

Couscous & Cranberry Salad with Mandarin

(served with red pepper coulis vinaigrette)

Asian Sesame Seaweed Salad with Seared Albacore Tuna Loin

OPTIONAL SECOND COURSE

Intermezzo | 4 per person

Lime & Vodka Granité

Champagne & Cranberry Sorbet

Lavender & Lemon Sorbet

ENTRÉES (prices are per person)

Grilled Beef Tenderloin served with Foie Gras Butter Sauce, Pomme Darphin,

and Seasonal Vegetables | 32

Seared Halibut Filet and Tiger Shrimp served with Dill Sauce, Fragrant

Basmati Rice, and Seasonal Vegetables | 32

Duet of Grilled Beef Tenderloin and Roasted Chicken Breast served with

Cognac-Morel Sauce, Garlic-Chive Potato Mousseline, and Seasonal

Vegetables | 31

Surf & Turf: Grilled Beef Tenderloin with Half-Pound Lobster, served with

Black Pepper Sauce, Garlic Dauphinois, and Seasonal Vegetables | 27

(plus Cost of lobster at market price)

Roasted Prime Rib of Beef served with Shallot-Burgundy Sauce, Herb-Roasted

Potatoes and Seasonal Vegetables | 31

Grilled Salmon Filet with Lobster Ravioli served with Lemon Butter Sauce,

Wild Rice Pilaf, and Seasonal Vegetables | 30

Continued on next page

www.wtcchalifax.com



Plated Dinners continued

Roasted Stuffed Chicken Breast with Double Crème Brie and Cremino

Mushroom served with Madeira Sauce, Rice Pilaf, and Seasonal

Vegetables | 30

Grilled Pork Tenderloin with Sausage Ravioli served with Porto Herb Demi

Glaze, Barley & Squash Risotto-style, and Seasonal Vegetables | 30

DESSERTS | 7 per person

(Alternating dessert service available for $2 per person supplement. Maximum of two alternating

desserts per event.)

Crème Caramel with Dark Chocolate Amoretti

Flourless Chocolate Cake with Vanilla-Almond Ice Cream and

Burnt Orange Sauce

Lime & White Chocolate Parfait with Almond Crunch and Blueberry Coulis

Baked Alaska “Our Way” with Passion Fruit Ice Cream and Toasted Coconut

Meringue served on Cocoa Nib Breton

Dark Chocolate & Chai Bavarois with Caramel Ganache Surprise

and Crème Anglaise

Apple and Cranberry Tatin on Ginger Sponge served with Vidal Iced Wine

Soufflé Glace and Apple Cider Reduction

www.wtcchalifax.com



The Scotian Theme Dinner

| 32 (per person plus cost of Lobster at market price, plus service charge and tax)

Cheddar Biscuits

Nova Scotia Seafood Chowder

White and Black Bean Salad

Butternut Squash and Celery Root Salad

Dill Potato Salad

Nova Scotia Lobster boiled in Sea-Salted Water served with Drawn Garlic Butter

(Our Chef recommends: one (1) 11/4

lb. market lobster per person)

Select one of the following Desserts to complete your meal:

Blueberry Cake with Blueberry Sauce

Scotian Pumpkin Pie with Fresh Flavoured Whipped Cream

Warm Nova Scotia Blueberry Crumble with Fresh Flavoured Whipped Cream

Spiced Annapolis Apple Pie with Sauce Anglaise

Strawberry Rhubarb Cobbler with Fresh Flavoured Whipped Cream

Fair Trade Colombian Coffee and Orange Pekoe Tea



Dinner Buffets

(Includes: Fresh-baked rolls with Nova Scotia butter, fair trade Colombian coffee and orange pekoe tea)

Prices based on a minimum of four courses

APPETIZERS

(Add $3 per person for each additional soup or salad)

Soups | 6 per person

Roasted Chicken with Portobello Cream

Maple Butternut Squash

Cream of Carrot & Parsnip with Roasted Cumin

Salmon in Oriental Lemon Grass & Ginger Broth, with Tofu and Amani Beans

Sun Dried Tomato Bisque

Alternate option: Nova Scotia Seafood Chowder | 7 per person

Salads | 7 per person (includes 2 salads)

Micro Greens with Apple Cider Vinaigrette

Greek Salad with Mediterranean Dressing and Marinated Feta

Pasta Salad with Basil Pesto and Toasted Pine Nuts

Moroccan Couscous Salad with Harissa Dressing

ENTRÉES

(All entrées are served with Chefs selection of Potato or Rice and Seasonal Vegetables)

Hot Entrées Category One | 27 per person

(add a second entrée from the same category for only $9 per person)

Carved Beef Strip Loin with Nova Scotia Whiskey Sauce

Roasted Chicken served with Chanterelles and Apple Sauce

Poached Atlantic Salmon Filet with Watercress Cream

Roasted Pork Loin with Sun-dried Tomato & Scallion Sauce

Beef Stroganoff with Paprika and Sour Cream Sauce

Hot Entrées Category Two | 31 per person

(add a second entrée from the same category for only $9 per person)

Halibut with Lobster Nantua Sauce

Lamb Chop with Roasted Garlic Jus

Roasted Beef Tenderloin Carved to Order – served with

Black Peppercorn Sauce

Asparagus & Goat Cheese – Stuffed Chicken Breast served with

Pipêrade Sauce

DESSERT BUFFET | 7 per person

A selection of our Pastry Chef’s finest, to include Mini Pot de Crème, Sweet

Petites, Assorted Cakes, Medley of Tortes, Warm Pudding, Cheesecakes,

Fresh Fruit Salad

Dessert Enhancements (prices are per person)

World Cheese Display with Berries and Crackers or Sliced Fruit Display or

Chocolate Strawberry Tree or Ice Cream Parlor | 4

Add a Chocolate Fondue to your Buffet | 5

Add a Crêpes Suzette Flambé Station | 5

www.wtcchalifax.com



Reception

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Reception – Passed Hors D’oeuvres

Serving recommendations for receptions:

Lunch 6-9 pieces per person

Dinner 8-10 pieces per person

Pre-dinner 3-5 pieces per person

Post-dinner 2-3 pieces per person

COLD HORS D’OEUVRE

| 30 per dozen

Caprice Brochettes with Cherry Tomato, Bocconcini Cheese & Basil Infused Oil

Smoked Chicken & Cantaloupe

Blue Cheese & Caramelized Walnut Crostini

Cognac Pâté with Shallot Confit

Smoked Pork and Guacamole on Corn Bread Toast

Mini Shrimp, Asparagus and Dill Canapés

Goat Cheese & Cherry Tomato Crostini with Pesto

Prosciutto & Asiago Cheese Canapés with Truffle Honey

Mango Neems with Sweet & Sour Peanut Sauce

Cured Salmon with Citrus and Lemon Caper Cream Cheese

Prosciutto, Stilton Cheese & Fig Canapés

HOT HORS D’OEUVRE

| 30 per dozen

Panang Shrimp with Thai Sauce

Bacon-wrapped Scallops

Chicken Souvlaki Kebabs

Mini Beef Wellingtons

Barbequed Meatballs

Lamb Satay with Tzatziki Dip

Beef Kebabs with Hoisin Sauce

Mushroom Tartelettes

Vegetarian Mini Spring Rolls

Leek & Gouda Quiche

Nova Scotia Acadian Mini Pot Pies

Mini Vegetarian Pizza Fingers

Chicken Quesadillas

Sliders | 14 per person

Choose two:

Beef Tenderloin & Horseradish

Roasted Herb Chicken with Jalapeno Havarti

Grilled Vegetables & Goat Cheese

Barbecued Pulled Pork

Seafood Cake with Tartar Sauce

www.wtcchalifax.com



Reception Display Stations

All stations serve 10 people minimum unless otherwise noted.

Serving Recommendations for receptions:

Lunch 6-9 pieces per person

Dinner 8-10 pieces per person

Pre-dinner 3-5 pieces per person

Post-dinner 2-3 pieces per person

Prices are per person

Crudité Cascade with Dip | 6

Canadian and Nova Scotia Cheeses served with Fruit, Grapes and Crackers | 7

World Cheese Display garnished with Fresh Fruit, Berries and Crackers | 8

Baron of Beef, carved and served on assorted Kaiser Rolls with Condiments

(minimum 50 persons) | 16

Digby Scallop Flambé with Anise – 4 scallops per person (minimum 20 persons) | 14

Flambé Shrimp with Cracked Pepper and Cognac-4 shrimp per person

(minimum 20 persons) | 15

Smoked Nova Scotia Salmon with Toast Points | 12

Hot Mussel Marinière with Drawn Garlic Butter | 8

Nigri & Maki Sushi Bar, with Wasabi & Pickled Ginger (minimum 50 persons) | 12

Country Pâté & Cold Cut Mirror with Baguette Toasts & Cumberland Sauce | 8

Mexicana Nachos with Salsa, Sour Cream and Guacamole | 7

Cocktail Finger Sandwiches – 3 pieces per person | 10

Garlic Pita Chips with Warm Artichoke Dip | 8

White & Dark Chocolate Strawberry Tree (minimum 50 persons) | 10

Belgium Chocolate Fondue with Berries, Marshmallows and Banana Bread | 11

VIP Display Station: Belgium Chocolate Fountain | 12 per person

served with Diced Exotic Fruit, Seasonal Berries, Roasted Marshmallows, and

Diced Banana Bread

OPTIONAL: Station Attendant (i.e., Flambé Attendant, Meat Carver, Shucker,

etc.) @ $50 per station

www.wtcchalifax.com



VIP Nova Scotia Reception | 60 per person

(Minimum 50 persons*)

All products sourced from Nova Scotia suppliers.

*Numbers for each station are based on 50 persons. For attendance over 50, the quantities per station

would be adjusted accordingly with the price remaining at $60/person.

FOOD STATIONS:

Smoke House Station (40 ppl)

Nova Scotia hot and cold Smoked Seafood, served with Condiments, and Sour

Dough & Pumpernickel toast points

Mussel Farm (30 ppl)

…cooked in White Wine with Shallots & Chives, and served with

Tatamagouche Drawn Butter, or Chilled & Marinated in Garlic & Tomatoes,

with Fresh Basil

Oyster Shakers (30 ppl)

Oyster Display and Oyster Shooters, served with assorted Condiments

Flambé Station (50 ppl)

Digby Scallop Flambé with Roasted Parsley Garlic Butter, and Nova Scotia

Whiskey

Nova Scotia Cheese Display (40 ppl)

Gouda, Dragon’s Breath, Cheddar(s), Havarti etc……..served with Grapes &

Baguette Toasts

Back to Our Roots (35 ppl)

Crisp Nova Scotia Root Vegetables and Crudité served with Assorted Dips

Nova Scotia Carving Station (50 ppl)

Roasted Leg of Lamb and Marinated Pork Loin served on mini Whole Wheat &

Corn Bread Kaisers with Red Onion Confit and assorted Condiments

PASSED HORS D’OUEVRES:

Cold Canapés

Lobster and Apple Canapé

Lunenburg Cold Water Shrimp Canapé

Roasted Chicken and Pear Canapé

Smoked Pork Tenderloin with Squash Salad

Hot hors d’oeuvres

Bacon-wrapped Digby Scallop

Mini open-face Beef Burger with Blue Cheese

Lamb Chop with Savoury Herbs and Roasted Garlic

Mini Salted Fish Cake with Caramelized Onions

www.wtcchalifax.com



Wines &

Spirits

www.wtcchalifax.com



Bar Pricing

HOST BAR CASH BAR*

Local Beer** | 4.50 | 5.50

Imported Beer – Stella Artois | 5.50 | 6.50

Alcohol (1oz.)*** | 4.50 | 5.50

House Wine (5oz. glass) | 4.50 | 5.50

House Wine – Import (5oz. glass) | 6.50 | 7.50

Liqueurs | 6.50 | 7.50

Specialty Scotch | 8.50 | 9.25

Non-Alcoholic Beer | 2.75 | 3.50

Wine-based Punch, per litre | 14.75 | n/a

Liquor-based Punch, per litre | 17.75 | n/a

Non-Alcoholic Fruit Punch, per litre | 9.50 | n/a

*Prices include tax

**We offer a full selection of Keith’s and Labatt’s Products

***We offer a full selection of Corby’s Spirits

Trade Centre Limited’s preferred beverage suppliers are The Coca-Cola Company, Corby Distillers Ltd.,

and Labatt Breweries of Canada. Please contact your Sales or Event Manager should you require

clarification on products offered and/or the policy regarding use of other beverages not listed.

Additional fees will apply

www.wtcchalifax.com



Food & Beverage Policies

1) All final guarantees for food & beverage must be received seventy-two (72)

hours (three business days) prior to event. “Business days” are defined as

Monday – Friday, excluding holidays.

It is incumbent upon the convener to confirm the final guarantee with

the Event Manager.

2) If required, final guarantees may be increased by a maximum of 5% up to

twenty-four (24) hours (1 business day) before service time. Any increase after 24

hours is subject to a $1.00 per person surcharge.

3) All food & beverage purchases are subject to a 16.5% service charge, plus

15% harmonized sales tax, subject to change without notice.

4) Trade Centre Limited (TCL) is the exclusive supplier of all food & beverage to

the complex. No food or beverage from any supplier may be brought on site.

5) TCL staff will have the final responsibility for determining the most appropriate

locations for food & beverage service.

6) The World Trade and Convention Centre (WTCC) endeavors to meet your

needs with our very diverse menu package. However, our Executive Chef

would be delighted to create a custom menu to make your event truly unique.

Please contact your Event Manager for details.

7) Seating arrangements are based upon seventy-two inch oval tables, which seat 10

guests. If there are fewer than 10 guests per table, a service charge may apply.

8) Timed Service Policy: TCL enforces a strict policy on programs which exceed 30

minutes prior to the service of all meals. The client will be held responsible for all

staffing costs incurred by the delay.

9) Event agendas must be submitted to the WTCC Event Manager for approval

one week prior to the event. TCL maintains the right to hold the client

responsible for all staffing costs incurred by the extension of normal meal

service timing due to programs or agendas which structure service of food

courses around program presentation. Meal prices are based upon 1½ hours

continuous service, beginning within ½ hour after the doors are opened. Any

extension of this time can be subject to additional labour charges.

10) TCL prepares food for only the guaranteed number of guests. If alternates are

required, they must be included in your guarantee.

11) Trade Centre Limited, as a licensee, is responsible for the administration,

service and sale of all alcoholic beverages in accordance with the regulations of

the Nova Scotia Alcohol and Gaming Authority.

As per the Nova Scotia Alcohol and Gaming Authority:

- All spirits, wine and beer must be supplied by TCL;

- No alcoholic beverages may be used as auction or display items;

- No alcoholic beverages may be removed from the premises.

12) Trade Centre Limited’s preferred beverage suppliers are The Coca Cola

Company, Corby Distilleries Ltd., and Labatt Breweries of Canada. Please

contact your Sales or Event Manager should you require clarification on

products offered and/or the policy regarding use of other beverage suppliers

not listed. NOTE: Additional fees will apply.

13) TCL supports the responsible service and consumption of alcohol in compliance

with the liquor laws of Nova Scotia. TCL reserves the right to discontinue

service to patrons who violate the principles of responsible alcohol

consumption.

14) Please check with your Event Manager prior to making any commitments to

sponsors relating to food and beverage service.

15) Food and beverage service is based on a minimum of ten guests unless

otherwise specified on the menu (e.g., Buffet lunch—minimum 20)

PLEASE ADVISE YOUR EVENT MANAGER OF ANY FOOD ALLERGIES OR SPECIAL

DIETARY REQUESTS AT THE TIME OF YOUR FINAL GUARANTEE TO ENSURE A

SAFE AND ENJOYABLE EVENT FOR ALL PARTICIPANTS.

www.wtcchalifax.com

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