wedding package - libertygrand.com liberty grand wedding package (10.… · mezzanine which...

WEDDING PACKAGE

LIBERTY GRAND ENTERTAINMENT COMPLEXtel: 416.542.3789 email: [email protected]

25 british columbia rd., toronto www.libertygrand.com

www.libertygroup.com

WHAT WE HAVE TO OFFERLiberty Grand is dedicated to the highest standard of hospitality and customer service. We pride ourselves

on making each and every event one of a kind. Following is a list of the services we have to offer.

~ PLANNING

Liberty Grand will provide you with a Venue Coordinator who will act as a guide in planning all the important details of your wedding day with us. We are happy to recommend to you a list of preferred

suppliers (wedding planners, décor vendors, musicians/DJs, photographers, etc.) who know the venue and have worked with us many times.

You are also welcome to arrange for your venue coordinator to be with you on the day of the wedding to assist your vendors with any load in and set up of your personal items.

TASTING & MENU SELECTION Complimentary tasting of the proposed menu for two guests approximately two months prior to

your wedding date. We understand that some of your guests may have special dietary needs. Liberty Grand is pleased to work with you to create a custom and unique menu that will afford every guest a

culinary experience to remember.

PARKING HOST A host to direct your guests to the appropriate parking lot and function rooms

COMPLIMENTARY BRIDAL SUITE One complimentary bridal suite with a bottle of chilled sparkling wine and chocolate dipped strawberries

ENTRANCES AND FOYERS Large, separate entrance and reception areas are provided for the exclusive use of each banquet room to

ensure privacy and intimacy. This building is handicapped accessible.

PARKING Parking is available on Exhibition grounds and may be booked through Liberty Grand at a discounted rate. Private valet parking is also available for each banquet room and can be arranged through your wedding

coordinator.

COAT CHECK Each entrance to the Liberty Grand has an exclusive coat check area. Coat check is provided

compliments of the Liberty Grand.

LIQUOR SERVICE Liberty Grand is a fully licensed establishment throughout, providing a variety of bar service options.

All menu packages listed include an 8 hour standard bar service.

PRODUCTIONAll Liberty Grand clients will be introduced to our exclusive in-house production team for any requirements

in the areas of sound, lighting and visual production.

GOVERNOR'S ROOM

This spectacular ballroom is the largest room of the complex, comfortably accommodating from 250 up to 800 people, for a

banquet style dinner, and receptions up to 1500 people. This impressive room boasts a grand oak staircase to the upper

Mezzanine which overlooks both the Courtyard and the main dining area. Elegant, traditional French doors open the main ballroom onto the picturesque Courtyard with a magnificent

view of the building's Duomo. Delight in the luxury of an exceptionally spacious entrance foyer ideal for a grand

reception.

THEATRE STYLE......................1000 GUESTS BANQUET STYLE......................250 - 800 GUESTS

RECEPTION STYLE.................1500 GUETS

ARTIFACTS ROOM

The stunning open concept Artifacts Room is equipped with state-of-the-art lighting capabilities which allow the room to be fully customized. The impressive space has no fixed furnishings, which offers great flexibility and is suitable for a myriad of uses.

As one of the largest rooms of the complex, it comfortably accommodates up to 300 people for a banquet style dinner

and receptions up to 1200 people.

THEATRE STYLE.......................700 GUESTSBANQUET STYLE......................120 - 300 GUESTS

RECEPTION STYLE.................1200 GUESTS

RENAISSANCE & CENTENNIAL ROOMS

These exquisite ballrooms, situated at the south side of the building, are mirror images of one another. Luxurious Italian

marble floors and grand columns adorn the private entrance foyer into each of the ballrooms. Originally restored, floor-to-

ceiling arched windows line the south wall of the room to exhibit a spectacular lakefront view from all angles.

THEATRE STYLE.................400 - 600 PEOPLEBANQUET STYLE..............120 - 300 PEOPLERECEPTION STYLE......................700 PEOPLE

10% DISCOUNT FOR OFF SEASON WEDDINGSInquire with one of our coordinators about discounted rates on weddings taking place between

January – March and select Fridays and Sundays throughout the year.

Lounge Rentals - loungerentalsinc.com [email protected] - 416-258-7999

Offering an unparalleled selection of unique, modern, and stylish furnishings and accessories for all events.

Andrea Woodruff - Resident Florist, Liberty Entertainment Group mimiandry.com - [email protected] - 416-726-3558

With experience, creativity and attention to detail, Andrea creates individual client focused floral arrangements.

FLORALS

Sharon d’Costa - Executive Pastry Chef, Liberty Entertainment Group libertygroup.com - [email protected] - 416-542-3789

A sugar and chocolate artist who has won countless competitions, her expertise in hand crafted pastries is evident.

CAKES AND PASTRIES

Sara Papini - sarapapini.com - [email protected]

International opera singer Sara Papini, a Soprano with a truly stunning voice, is the perfect featured live performance to add an air of sophisticated elegance to any event.

LIVE PERFORMANCE

WWW.LIBERTYGROUP.COM

DÉCOR

CHEFSCHEF MICHAEL EWINGCorporate Executive Chef & Vice President Operations, Liberty Entertainment Group

As a twenty-five year veteran of the culinary art industry and having worked in many of Toronto’s top restaurants and catering companies, Michael Ewing draws upon his many years of culinary expertise and artistry in his latest post as the Corporate Executive Chef for all of the Liberty Entertainment Group properties (Casa Loma, Liberty Grand Entertainment Complex, BlueBlood Steakhouse, Rosewater, Spice Route, Cibo Wine Bar, Rosewater Room in Toronto and the Coral Gables Country Club and Cibo Wine Bar in Miami).

Michael began his career with a classical apprenticeship with Westin Hotels at the tender age of 15. Following his apprenticeship, he worked in various capacities to perfect his skills and harness his talent with various establishments notably: Winston’s, the Royal York Hotel and the Metro Toronto Convention Centre.

In 1988, at the age of 23, Michael was promoted to Restaurant Chef at the prestigious 3 Small Rooms under Michael Bonacini. Shortly after that Michael moved to the Skydome in 1990, assisting as Executive Sous Chef and Chef De Cuisine to the launch of the Founder’s Club cooking for numerous heads of state, royalty and prestigious politicians.

In 1994, after a stint at Centro’s Wine Bar, Michael was ultimately led to a post as Executive Chef at Acqua. Yearning for his roots, he returned to the hotel industry supervising a staff of 120 as Executive Sous Chef at the Royal York Hotel, producing 4,000 to 6,000 meals a day for nine restaurant outlets and thirty-four banquet and meeting rooms. In his post as Corporate Executive Chef for the Liberty Entertainment Group, Michael has been greatly involved in creating one of a kind menus for a number of notable world class events; the Toronto International Film Festival opening and closing galas among them.

CHEF DANIEL PONTEExecutive Chef, Liberty Grand Entertainment Complex

Executive Chef Daniel Ponte began his career as an apprentice in Kingston Ontario in 1987. Since then he has worked in some of Toronto’s most prestigious kitchens where he has perfected his skills and defined his culinary approach.

Upon completion of his apprenticeship, Chef Ponte spent 5 years as a main kitchen Sous Chef at the renowned Fairmont Royal York in Toronto. He then moved on to the Westin Harbour Castle as restaurant Sous Chef and later worked as an Executive Chef at the Old Mill Inn. Chef Ponte was also the Executive Sous Chef at the distinguished Hilton Hotel. Along with Chef Michael Ewing, Chef Ponte helped to establish the kitchen at the Liberty Grand Entertainment Complex when Liberty Entertainment Group attained the property in 2001.

Chef Ponte’s various roles and positions over the past 20 years have given him a unique perspective on food preparation. All of his experiences have enabled Chef Ponte to perfect his craft and become one of Toronto’s most notable chefs.

In January of 2008, Chef Ponte returned to the Liberty Grand Entertainment Complex as Executive Chef where he continues to prepare elegant and innovative dinners for an array of events from weddings of all ethnic backgrounds to galas, fundraisers and corporate soirées. Daniel is a credit to his craft and the secret to the Liberty Grand’s renowned culinary excellence.

HORS D'OEUVRESCOLD SELECTIONS

Smoked Veal in Sweet Potato Basket with Artichoke and Horseradish Mayo Dungeness Crab Salad in Mini Filo Basket with Caviar

Kalamata Olive Tapenade with Herbed Goat Cheese on Crostini Peppered Sirloin with Sun Dried Tomato and Horseradish Mayo on French Baguette

Peking Duck Salad Rolls with Hoisin Sauce Smoked Salmon Tamaki Cone with Citrus Soy Sauce Prosciutto di Parma and Melon with Aged Balsamic

Mini Cherry Tomato and Bocconcini on Bamboo Skewer Chilled Lime Marinated Shrimp with Fennel, Lemon Slaw and Chipotle

Classic Tomato Bruschetta on Garlic Crostini with Shaved Pecorino Wild Mushroom and Artichoke Bruschetta with Shaved Pecorino on Garlic Crostini

Thai Vegetable Salad Roll with Ponzu Dipping Sauce California Roll with Soy Sauce and Wasabi

Smoked Salmon Wrapped Asparagus with Goat Cheese Cream Beef Tartar with Pommery Mayo and Cornichon

Watermelon and Feta, Mint Salad

HORS D'OEUVRESHOT SELECTIONS

Sesame Chicken Satay with Citrus Soy Sweet and Sour Chicken Lollipop

Beef and Onion Savory Tartlet Steamed Shrimp Dumpling with Sesame, Soy Sauce

Beef Sui Mai with Sesame, Soy Sauce Deep Fried Chicken Wonton with Spicy Sambal Soy

Vegetarian Pot Sticker with Ponzu Dipping Sauce Goat Cheese and Spinach in Filo Triangle

Mushroom and Leek Crescent in Puff Pastry with Dijon Cream Jamaican Chicken and Vegetable Firecracker with Mango Ketchup

Chicken and Vegetable Spring Roll with Spicy Plum Sauce Shrimp and Vegetable Spring Roll with Spicy Plum Sauce

Vegetable Spring Roll with Spicy Plum Sauce Roasted Vegetable Filo Bundle with Goat Cheese Cream

Mini Potato Samosa with Curried Yoghurt Beef and Eggplant Skewer with Tamarind Glaze

Croissant Verde with Ricotta and Pesto Portobello Frites with Truffle Mayo

Pea and Tarragon Risotto Croquettes Asparagus Croissant with Truffle Saffron Dipping Chorizo and Romano Crisp with Saffron Mayo

Hawaiian Coconut Shrimp with Spicy Plum Ketchup Marinated Thai Shrimp on Lemongrass Skewer with Yuzu Glaze

Marinated Beef Tenderloin on Sugar Cane Skewer with Pomegranate Molasses

LIBERTY GRAND MENU PACKAGESINCLUDING AN 8 HOUR STANDARD BAR

All Packages Include Display & Service of Your Wedding Cake at Late-Night Station

PACKAGE 1 $109 PER PERSON

Chef’s Choice Hors D’oeuvres (3 pieces per person)

Arugula and Friseé Salad Raspberry, Maple and Shallot Vinaigrette

Lemon and Herb Grilled Chicken Supreme with Caramelized Onion Mashed Potato, Local Vegetables and Chardonnay Chicken Jus

Orange and Vanilla Bean Panna Cotta with Late Harvest Riesling and Rhubarb Consommé



Caprese Salad Yellow and Red Vine Ripened Tomatoes, Basil Marinated Bocconcini

10 Year Balsamic and Cold Pressed Olive Oil Vinaigrette

7oz Grilled New York Strip Loin Steak with Herb Roasted Fingerling Potatoes, Local Vegetables and Cabernet Peppercorn Jus

Tiramisu served in a Chocolate Cup with Kahlua Anglaise and Compote of Berries



Butternut Squash Bisque with Apple Compote, Cinnamon Crème Fraîche

Belgian Endive, Radicchio and Arugula Salad with Spiced Pecans and Shallot Vinaigrette

Lemon and Herb Grilled Chicken Supreme with Wild Mushroom and Truffle Risotto, Local Vegetables and Café Au Lait Sauce

Semi Fredo Chocolate Cappuccino with Amaretto Biscotti and Kahlua Foam

The above pricing presumes one menu selection for all guests and is subject to HST and Facility Management Fee





Arugula and Friseé Salad Crumbled Goat Cheese, Oven Dried Cherry Tomatoes

Sherry and Shallot Vinaigrette

Cauliflower and Yukon Gold Potato Bisque with Aged Cheddar and Parsley Foam

Grilled New York Strip Loin Steak and Lemon and Herb Grilled Chicken Supreme, Roasted Garlic Mash, Local Vegetables, Bourbon Veal Jus, Chardonnay Cream Sauce

Gianduja Cognac Truffle Bombe with Strawberry Syrup and Frangelico Cream



Poppy Seed Crusted Ahi Tuna, Soba Noodle and Asian Vegetable Slaw Shiso and Ponzu Vinaigrette

Butternut Squash Ravioli, Toasted Pine Nuts, Rapini and Roasted Garlic Aioli

Filet of Beef Tenderloin, Sweet Potato and Yukon Gold Pave, Local Vegetables Foie Gras Veal Jus

Tahitian Vanilla Creme Brulee Tart wtih Honey Infused Dried Fruit Compotoe and Almond Tuile




MEDITERRANEAN PACKAGE 1 $122 PER PERSON

Chef’s Choice hors d’oeuvres (3 pieces per person)

Antipasto Prosciutto & Salami, Melon Slices, Marinated Mushrooms,

Grilled Peppers, Bocconcini, and Herbed Olives

Pasta Presentation Penne in a Fresh Tomato & Basil Sauce with Grated Parmesan

Duo Entrées Medallion of Veal with Wild Mushrooms in a Light Red Wine Reduction and

Lemon and Herb Grilled Chicken Supreme in a White Wine sauce OR

Grilled New York Striploin Steak with a Bourbon Glaze and Lemon and Herb Grilled Chicken Supreme in a White Wine Sauce

Dessert Orange and Vanilla Panacotta with Rhubarb and Late Harvest Riesling Consommé

MEDITERRANEAN PACKAGE 2 $129 PER PERSON

Chef’s Choice hors d’oeuvres (3 pieces per person)

Antipasto Prosciutto & Salami, Melon Slices, Marinated Mushrooms,

Grilled Peppers, Bocconcini, and Herbed Olives

Duo Pasta Presentation Penne in a Fresh Tomato & Basil Sauce with Grated Parmesan and

Cheese Tortellini in an Herbed Cream Sauce

Duo Entrées Medallion of Veal with Wild Mushrooms in a Light Red Wine Reduction and

Lemon and Herb Grilled Chicken Supreme in a White Wine Sauce OR

Grilled New York Striploin Steak with a Bourbon Glaze and Lemon and Herb Grilled Chicken Supreme in a White Wine Sauce

Seafood Platter Shrimp, Calamari, Mussels, and Halibut with Lemon and Olive Oil Emulsion

Served with Baby Greens and Balsamic Dressing

Dessert Tiramisu served in a Chocolate Cup with Kahlua Anglaise and Compote of Berries


À LA CARTE MENU

APPETIZERS Marinated Black Tiger Shrimp with Mediterranean Style Couscous

dressed with a Mango and Sherry Vinaigrette

Marinated Scallop, Shrimp and Calamari Cocktail with Lemon Sabayon

Smoked Salmon and Herbed Cream Cheese Pâté with Seedling Salad, Fresh Cracked Black Pepper and Basil

Smoked Muscovy Duck Breast with Creamed Goat Cheese and Caramelized Endive Tart, Pea Shoots and Sundried Cherry Drizzle

Foie Gras Terrine with Ontario Ice Wine Jelly, Raisin Brioche and Dried Fruit Preserve

Seared Marinated Scallops with Asian Vegetable Slaw, Wasabi Sour Cream and Toasted Sesame, Mirin Dressing

Bocconcini with Sliced Organic Tomato Salad with Fresh Basil and Extra Virgin Olive Oil

Smoked Salmon with Red Onion, Lemon and Capers

Chilled Shrimp served with Lemon and Cocktail Sauce

Antipasto Prosciutto & Salami, Melon, Marinated Mushrooms, Grilled Peppers, Bocconcini and Herbed Olives

Seafood Antipasto Marinated Scallops, Shrimp, Squid & Octopus, Lemon, Bocconcini & Tomato,

Marinated Mushrooms and Artichokes, Grilled Peppers and Herbed Olives

SOUP SELECTIONS Bisque of Asparagus with Smoked Red Onions and Crispy Pancetta

Tuscan White Bean Soup with Parma Ham

Tomato, Bread and Roasted Garlic Soup with Sweet Basil

Leek and Potato Soup with Stilton Cream

Sweet Corn and Shrimp Chowder

Tomato and Fennel Bisque with Tarragon Cream

Roasted Vegetable Puree with Pesto Drizzle

Velour of Wild Mushroom with Smoked Chicken

Butternut Squash Bisque with Apple Compote, Cinnamon Crème Fraîche

Parsnip and Celery Root Soup with Truffle Olive Foam

SALAD SELECTIONS Caesar Salad with Caper, Anchovy Dressing and Garlic Croutons

Baby Green Salad with Raspberry, Maple Syrup and Shallot Vinaigrette

Spinach and Friseé Salad with Honey Roasted Pear, Crumbled Stilton and Black Currant Vinegar Dressing

Bittersweet Greens of Belgium Endive and Radicchio Salad with Spiced Pecans and Cider Dressing

Arugula and Friseé Salad with Air Dried Cherry Tomatoes, Goat Cheese, Red Onion and Sherry Reduction

Tomato, Watercress and Sweet Onion Salad with Extra Virgin Olive Oil and Balsamic Glaze

Red Oak and Boston Green Salad with Toasted Pine Nuts and Tangerine Vinaigrette

Greek Salad with Tarragon and Oregano Dressing

Boston Bib, Lola Rosa, Belgian Endive Salad with Champagne Cherry Tomatoes, Palm Hearts, Balsamic & Extra Virgin Vinaigrette

PASTA SELECTIONS Fusilli with Grilled Chicken, Rosemary, Red Onion and Gorgonzola Cheese

Penne with a Fresh Tomato and Basil Sauce

Penne with Smoked Salmon, Tomato and Vodka Cream

Gemelli with Manilla Clams, Chorizo Sausage and White Wine Basil Sauce

Spinach and Herbed Goat Cheese Cannelloni with Shrimp Bolognese

Ricotta Ravioli with Cremini Mushroom and Parmesan Reggiano A’olio

Farfalle with White Bean, Cherry Tomato, Pesto and Ricotta Salata

DUO PASTA PRESENTATION Penne or Fusilli in a Fresh Tomato and Basil Sauce with Grated Parmesan

andCheese Tortellini in a Herbed Cream Sauce

RISOTTO Wild Mushroom Risotto finished with Truffle Oil

Butternut Squash Risotto, Duck Confit and Pecorino

Saffron Risotto with Black Tiger Shrimp and Zucchini

ENTRÉE SELECTIONS BEEF

7oz Grilled New York Striploin with Bourbon Peppercorn Jus 7oz Beef Tenderloin with Truffled Red Wine Sauce

7oz Filet of Beef topped with Foie Gras Foam and Madeira Truffle Jus

LAMB Braised Lamb Shank with Rosemary and Garlic Jus

Pistachio Crusted Lamb Rack with Madeira Jus

VEAL Grilled Veal Chop with a Fig and Caramelized Shallot Jus

Tenderloin of Veal with Port Wine and Foie Gras Reduction Veal Scallopini with Meyer Lemon Emulsion

POULTRY Cornish Hen filled with Wild Rice, Pear and Pink Peppercorn Chutney and Natural Jus

Chicken Breast Stuffed with Goat Cheese, Pine Nuts and Tomato with White Wine Chicken Jus Herb Crusted Chicken Breast with Café Au Lait Mushroom Foam

Lemon and Herb Grilled Chicken Supreme in a White Wine Sauce

FISH Lemon Grass Scented Poached Salmon with Soy and Ginger Emulsion

Roasted Salmon Fillet with Lobster Butter and Veal Stock Reduction Halibut Fillet with Soft Parsley Crust and Grain Mustard Foam

Crisped Skin Arctic Char with Calvados and Pink Peppercorn Butter Baked Red Snapper with Snow Crab Crust and Brandied Lobster Cream

Rock Lobster Tails Thermidor - market price Maine Lobster Steamed with Garlic & Herbs or Sauce Americana- market price

DUO ENTRÉE SELECTIONS 5oz Beef Tenderloin and Grilled Lemon Shrimp with Merlot Glaze

5oz Beef Tenderloin and Lobster Thermidor in Port Wine Jus

5oz Grilled Veal Tenderloin in a Red Wine Reduction and Lemon and Herb Grilled Chicken Supreme with White Wine Cream

5oz Grilled New York Striploin, Merlot Jus with Lemon and Herb Grilled Chicken Supreme with White Wine Cream

MAIN COURSE ACCOMPANIMENTS (please select from one of the following)

Sweet Potato and Yukon Gold Galette Yukon Gold, Goat Cheese and Melted Leek Galette

Caramelized Onion Mash Roast Garlic Mash

Pommery and Herb Rosti Horseradish and Pancetta Rosti Garlic and Cilantro Sticky Rice Coconut and Lime Sticky Rice

Arugula and Preserved Lemon Risotto Wild Mushroom and Parmagiano Reggiano Risotto

Potato Galette with Old Cheddar, Sour Cream and Bacon Potato Galette with White Truffle and Chives

Saffron Roasted Fondant Potato

Fondant Potato with Roasted Garlic and Herb Butter and Sea Salt

Entrée selections are served with 1 of the above accompaniments, seasonal vegetables and an assortment of freshly baked breads and butter.

DESSERT MENU Blueberry Vanilla Bean Panna Cotta served in a Chocolate Tulip Cup, Ice Wine Gelée

Raspberry White Chocolate Tart with Candied Orange and Gold Leaf

Black Forest Trifle Martini with Kirsch Macerated Cherries and Dark Chocolate Chards

Tiramisu served in a Chocolate Cup with Kahlua Glaze and Fresh Berries

Trio of Pots de Crème with Orange Chocolate, Cappuccino and Vanilla Bean

Chocolate Baci Bombe with Cognac Ruffle Center and Roasted Hazelnuts

Classic Vanilla Bean Crème Brûlée topped with Fresh Berries

Roasted Peanut Caramel Tart with Milk Chocolate Whipped Cream and White Chocolate Foam

Strawberry Shortcake Martini with White Chocolate Curls and Frosted Mint

New York Style Cheesecake with Graham Cookie Crust and Strawberry Caramel

Salted Chocolate Semi Freddo, Fruit Nougatine, Amaretto Cream

Lemon Almond Sable Tart, Swiss Meringue and Caramelized Citrus Salad, Lemoncello Anglaise

Star Anise Roasted Pineapple, Dragon Fruit Salad, Lychee Cream and Chocolate Chopsticks

Apple Crumble Tart, Caramel Ice Cream, Toffee Anglaise

Passion Fruit Mousse, Almond Crunch and Raspberry

CHILDREN'S MENU$27 PER PERSON

Choice of 1 Appetizer, 1 Entrée, 1 Dessert

Appetizer Crudités and Dip

Mozzarella Sticks with Tomato Sauce Caesar Salad

Entrée Fusilli with Tomato Sauce and Meat Balls

Penne with Tomato Sauce and Parmesan Cheese and Tomato Pizza Chicken Fingers with Fries, Plum Sauce and Ketchup

Cheese Tortellini Alfredo

Dessert Ice Cream Sundae

Chocolate Brownie with Ice Cream

DESSERT MENU LIBERTY GRAND SWEET TABLE 1

Dark Chocolate Layered Torte Black Forest Gateau Wild Blueberry Pie

Cinnamon Apple Crumble Pie Baked New York Style Cheesecake Caramel Pecan Torte Assorted Pastries Lemon Meringue Pie

Fruit Trifle Selected Mini Pastries

LIBERTY GRAND SWEET TABLE 2

Baileys Cheesecake Poached Pear Frangipani Tart

Strawberry Shortcake Tiramisu

Selected Pastry Miniatures Assortment of French Pastries

Dark and White Chocolate Mousse Chocolate Pecan Torte

Local and Exotic Sliced Fruit Crepe Suzette with Burnt Orange Sauce New York Cheesecake with Glazed Berries

CHOCOLATE FOUNTAIN

Assorted Fruits for Dipping Marshmallows and Rice Krispy Squares

Served with coffee and tea

LATE NIGHT STATIONS

MINI SWEET TABLES

SWEET TABLE 1Dark and White Chocolate Dipped Strawberries

Assorted Biscotti and Cookies Assorted Miniature Fresh Pastries

Assorted Miniature Tarts


Assorted Biscotti and Cookies Selected Fresh Fruits

Chocolate Orange Cannoli Assorted Miniature Pastries


Assorted Biscotti and Cookies Assorted Miniature Pastries

Selected Fresh Fruits Swiss Chocolate Fondue with Skewered Fruits

ICE CREAM BARVanilla, Chocolate & Strawberry Ice Cream Chocolate, Caramel & Strawberry Sauce

Waffle Cones Variety of Toppings

*A labour charge of $25 per hour minimum of 4 hours for Ice CreamBar Applies*

Served with coffee and tea

LATE NIGHT STATIONS

SAVORY Pad Thai in Chinese Take Out Box

NY Fries tossed with Herb Butter and Sea Salt

Mini Burgers topped with Red Onion Jam

Peking Duck on Mushroom Fried Rice, Hoisin Glaze

Soft Shell Crab Club with Chipotle Mayo on Brioche

Taco Station with Chicken, Fish and Vegetarian Tacos

Mini NY Street Vendor Hot Dog with Sauerkraut and Mustards

Buffalo Style Chicken Wings with Smokey BBQ Sauce and Blue Cheese Dipping Sauce

Home Made Pizza Dough with Fresh Gourmet Toppings

Poutine with Goats Cheese and Maple Vinegar Jus

Classic Poutine with Cheese Curds and Gravy

Aged Cheddar Mini Grilled Cheese Sandwiches

Classic Mac & Cheese Bar with Bacon, Scallions, Mushrooms, Ham, Broccoli and Siracha

Quesadillas with Chicken, Mushrooms and Peppers

Chicken and Waffle Sliders

Porchetta Station with all the fixings

*A labour charge of $25 per hour minimum of 4 hours for Porchetta StationApplies*

Coffee & Tea Station at an additional cost

RECEPTION AND FOOD STATIONS

SEAFOOD PLATTERS (Served with Baby Greens and Balsamic Dressing)

Shrimp, Calamari, Mussels and Halibut, Garlic and Olive Oil Emulsion

Shrimp, Squid, Mussels, Octopus, Crab Legs, Garlic and Olive Oil Emulsion

Shrimp, Lobster Tails, Mussels, Squid, Crab Legs, Steamed Clams, Garlic and Olive Oil Emulsion

CARVING STATION

Oven Roasted Hip of Alberta Beef with Beef Jus, Horseradish, Mustards and Miniature Kaiser Rolls

Roasted Peppered Prime Sirloin of Beef with Cognac and Peppercorn Jus, Horseradish, Mustards

Baked Salmon Wellington with Citrus Hollandaise Sauce

Honey Glazed Country Ham with Maple Mustard Jus

Slow Roasted Whole Turkey with Natural Pan Jus, Cranberry and Apricot Chutney

Rosemary and Garlic Rubbed Hip of Lamb with Madeira Jus

*A labour charge of $25 per hour minimum of 4 hours per Carving Station Applies*

RECEPTION AND FOOD STATIONSDim Sum Station

Pot Stickers, Sui Mai, Wontons, Spring Rolls, HarKow, Chicken Satay

Cantonese Stir Fry Station Chicken, Beef or Shrimp, Asian Vegetable Medley, Fine Egg Noodles, with Spiced Oyster Sauce

Pasta Station Choice of 2 Pastas from our A La Carte Section with Traditional Garnishes

Oysters Best Selection with Toasted Shallot and Sherry Vinegar, Lemon, Fiery Cocktail Sauce

“Edo” Sushi Pickled Ginger, Wasabi and Soya Sauce

Smoked Salmon Traditional Condiments, Potato Bread, Lemon and Sour Cream

Jumbo Shrimp Cocktail Brandied Marie Rose Sauce, Lemon, and Fiery Cocktail Sauce

A Selection of Canadian and International Cheeses Water Crackers, French and Crisp Breads, Grapes, Dried Fruits and Nuts

Sliced Fruit Platter with Seasonal Berries

Whole Baked Brie with Spy Apple and Sour Cherry Chutney

Antipasto Table Basil Pesto Grilled Vegetables, Melon and Prosciutto,

Assorted Olives, Tomato and Bocconcini, Smoked Sausage, Italian Cheeses, Sliced Breads and Crisps

Liberty Grand Salad Station Field Greens, Caesar Salad and our Chefs Selection of

Market Fresh Composed Salads with an Array of Vinaigrettes and Dressings

Mediterranean Station Hummus, Babaghanoush, with Pita Crisps and Vegetable Chips and Artisan Breads for Dipping

BAR SELECTIONS

STANDARD HOST BAR $45 PER PERSON

Includes Regular Brands (Vodka, Rum, Rye, Gin, Scotch), Domestic Beer, Our Red and White House Wine, Bottle Water, Juice and Soft Drinks.

Regular, Decaffeinated Coffee and Tea served with dinner The Liberty Grand provides Ice, Mix, Glassware, and Bartenders

PREMIUM HOST BAR $55 PER PERSON

Includes Regular and Selected Premium Brands Vodka, Rum, Rye, Gin, Scotch), Domestic and Selected Imported Beer, Our Red and White House Wine, Selected Liqueurs,

Bottled Water, Juice and Soft Drinks Regular, Decaffeinated Coffee and Tea served with dinner

Espresso & Cappuccino available at the bar The Liberty Grand provides Ice, Mix, Glassware, and Bartenders

All specialty beverage items are subject to availability.

In addition to the selections listed above, we are able to create a customized beverage selection for your banquet requirements.

DELUXE BAR ITEMS AVAILABLE UPON REQUEST

Alcoholic Beverage Service Liberty Grand is a fully licensed establishment and must abide by all Federal, Provincial, and Municipal Laws regarding the purchase and sales of alcoholic beverages. All alcoholic beverages must be supplied and served by the Liberty Grand. The service of liquor is permitted between the hours of 11:00 am. and 1:00 am. Each member of our service team is required to successfully complete the Smart Serve program for the benefit of the safety of our guests. *Prices are subject to applicable sales tax and Facility Management Fee

wedding package - libertygrand.com liberty grand wedding package (10.… · mezzanine which...

Documents