Catering Menus
Dinner
Full-service dinner buffets and four-course plated dinners for banquets, galas and celebrations.
GF — Gluten free · DF — Dairy free · V — Vegetarian · V+ — Vegan
Dinner Buffet
$75.00 / person · Minimum catering order is for 40 people. Includes dinner rolls and butter; kosher pickles, medley of olives and marinated mushrooms; assorted cakes and seasonal pastries (V); fresh seasonal fruit platter; and Van Houtte™ coffee, decaffeinated coffee, herbal and traditional teas.
Starters
- ·House Blend of Baby Spinach, Kale and Mesclun Greens, Shredded Carrots, Cucumbers, Tomatoes, Sliced Radish, Roasted Chickpeas and Feta Cheese with an assortment of dressings
- ·Roasted Potato Salad with Honey Grainy Dijon Vinaigrette (GF/DF/V)
- ·Vegetable Crudités and Assortment of Artisan Dips (GF/V)
Sides
Choose two options
- ◦Roasted Garlic Mashed Potatoes (GF/V)
- ◦Rosemary and Garlic Roasted Potato Wedges (GF/DF/V/V+)
- ◦Saffron Infused Basmati Rice (GF/DF/V/V+)
- ◦Golden Onion and Spring Vegetable Rice Pilaf (GF/DF/V/V+)
- ◦Honey Glazed Carrots (GF/DF/V)
- ◦Roasted Brussels Sprouts (GF/DF/V/V+)
Entrées
Choose three options
- ◦Beef Bourguignon (DF) with Yorkshire Pudding (DF/V)
- ◦Slow Roasted Sliced Beef in a red wine au jus (GF/DF)
- ◦Garlic and Herb Roasted Bone-In Chicken (GF/DF)
- ◦Baked Salmon with a honey garlic glaze (GF/DF)
- ◦Mushroom Ravioli tossed with an Alfredo sauce (V)
- ◦Grilled Pork Loin with a grainy Dijon sauce (GF/DF)
Vegan entrées — choose one option
- ◦Moroccan Vegan Tajine — slow-cooked stew of butternut squash, chickpeas and lentils in a savoury tomato broth with cumin, coriander and cinnamon (GF/DF/V/V+)
- ◦Louisiana Style Vegan Gumbo — okra, tomatoes, onion, celery, bell peppers and white and red kidney beans with warm southern spice, on a bed of fragrant white rice (DF/V/V+)
Executive Dinner Buffet
$85.00 / person · Minimum catering order is for 40 people. Includes dinner rolls and butter; kosher pickles, medley of olives and marinated mushrooms; assorted cakes and seasonal pastries (V); fresh seasonal fruit platter; and Van Houtte™ coffee, decaffeinated coffee, herbal and traditional teas.
Starters
- ·House Blend of Baby Spinach, Kale and Mesclun Greens, Shredded Carrots, Cucumbers, Tomatoes, Sliced Radish, Roasted Chickpeas and Feta Cheese with an assortment of dressings
- ·Israeli Couscous Salad — tomato, cucumber, feta and red onion with a fresh lemon and basil vinaigrette (V)
- ·Locally Sourced Cheese Platter
Sides
Choose two options
- ◦Roasted Garlic Mashed Potatoes (GF/V)
- ◦Rosemary and Garlic Roasted Potato Wedges (GF/DF/V/V+)
- ◦Saffron Infused Basmati Rice (GF/DF/V/V+)
- ◦Golden Onion and Spring Vegetable Rice Pilaf (GF/DF/V/V+)
- ◦Honey Glazed Carrots (GF/DF/V)
- ◦Roasted Brussels Sprouts (GF/DF/V/V+)
Entrées
- ·Carved Slow Roasted Prime Rib (GF/DF) with a whiskey peppercorn sauce (GF) and Yorkshire Pudding (DF/V)
- ·Butternut Squash Ravioli tossed with a sage and butter sauce (V)
- ·Grilled Chicken Breast glazed with a bourbon sauce (GF/DF)
- ·Baked Panko Crusted Atlantic Salmon glazed with a smoky paprika sauce (GF/DF)
- ·Louisiana Style Vegan Gumbo — okra, tomatoes, onion, celery, bell peppers and white and red kidney beans with warm southern spice, on a bed of fragrant white rice (DF/V/V+)
Plated Dinners
All plated dinners include 4 courses and come with dinner rolls and butter plus Van Houtte™ coffee, decaffeinated coffee, herbal and traditional teas. Catering minimum of 30 guests.
Soups — choose one option
Soups
- ◦Oven Reduced Tomato Quinoa Soup drizzled with basil pesto (GF/DF/V/V+)
- ◦Leek and Potato Soup with crispy leeks (GF/V)
- ◦Balsamic Caramelized French Onion Soup topped with a Gruyère sourdough crostini
- ◦Asparagus and Spring Pea with lemon drizzle (GF/DF/V/V+)
Salads — choose one option
Salads
- ◦Arugula, Radicchio and Belgian Endives with Roasted Beets, Shaved Fennel, Sunflower Seeds and Orange Segments with a honey Dijon vinaigrette (GF/DF/V)
- ◦Spinach, Red and Green Romaine, Radicchio and Arugula topped with a Pear stuffed with Gorgonzola Rosemary Mousse and Toasted Walnuts with a honey vinaigrette (GF/V)
- ◦Arugula and Baby Spinach with Mango, Pomegranate and Grilled Portobello Mushrooms with aged balsamic vinaigrette, garnished with parmesan petals (GF/V)
- ◦Waldorf Salad with Arugula, Sliced Radish, Candied Walnuts, Pickled Carrots and Celery Ribbons, Apple and Plump Raisin Medley, topped with a cider vinaigrette
Entrées — choose one option
- ·Grilled Chicken Supreme marinated in fresh herbs, roasted fingerling potatoes and seasonal vegetables, finished with an amaretto cream sauce (GF)
$80.00 / person
- ·Chicken Kiev with dauphinoise potatoes and seasonal vegetables, finished with a pesto and white wine sauce
$80.00 / person
- ·Grilled 8oz AAA Sirloin marinated in our in-house rub, duchess potatoes and seasonal vegetables, glazed with a whiskey and peppercorn sauce (GF)
$85.00 / person
- ·Salmon Wellington on a bed of dill-infused barley risotto with seasonal vegetables, drizzled with a creamy dill lemon remoulade
$85.00 / person
- ·Short Rib braised to perfection with Dijonnaise mashed potatoes and seasonal vegetables with rosemary port au jus (GF)
$85.00 / person
- ·AAA Prime Rib Centre-Cut with duchess potatoes and seasonal vegetables, finished with a Merlot sauce (GF)
$100.00 / person
- ·Grilled 8oz AAA Filet Mignon with dauphinoise potatoes and seasonal vegetables, finished with a pearl onion port demi sauce (GF)
$110.00 / person
- ·Rolled Eggplant stuffed with caramelized pearl onions, portobello mushroom and tofu mousseline, topped with a roasted red pepper and tomato sauce, herb roasted potatoes and seasonal vegetables (GF/DF/V/V+)
$75.00 / person
- ·Crispy Ratatouille Purse with herb roasted potatoes and seasonal vegetables (DF/V/V+)
$75.00 / person
Dessert — choose one option
Desserts
- ◦Crème Brûlée with Toasted Marshmallow (GF) — creamy custard with caramelized marshmallows in a traditional ceramic ramekin
- ◦Espresso Crème Brûlée (GF/V) — creamy custard flavoured with espresso, topped with caramelized sugar
- ◦Chai Spiced Crème Brûlée (GF/V) — creamy, warm sweet chai spiced custard, topped with caramelized brown sugar
- ◦Lemon Curd Tart with Fresh Berries (DF/V) — silky lemon curd in a buttery tart crust topped with fresh berries
- ◦Chocolate Pyramid (V) — chocolate mousse on a chocolate sponge base with a crunchy gianduia centre, dusted with cocoa
- ◦Vanilla Panna Cotta with Cherry Compote (GF/V) — silky Italian milk custard topped with cherry compote
- ◦Raspberry Greek Yogurt Cheesecake (V) — Greek yogurt cheesecake with raspberry purée and chunks of raspberry cake
- ◦Triple Chocolate Mousse (V) — silky dark, milk and white chocolate cream layers in an elegant glass jar
- Catering minimum is 12 guests, unless otherwise indicated.
- OCEC does not charge a gratuity fee.
- All capacities and prices are subject to change. Please confirm final details with your sales manager.