2012 catering package - sunningdale golf€¦ · catering manager ... selection of toppings:...

2012 CATERING PACKAGE

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Thank you for choosing

Sunningdale Golf and Country Club!

We want your special event to be as successful as

you do and we will do everything we can to

ensure a positive experience that will please you

and your guests.

The following are options of exciting menu selections for you to consider.

Please note that the following items are suggestions only,

and we will gladly customize a menu to suit your special event.

Please contact us directly with any questions, or visit our website

for additional information:

http://www.sunningdalegolf.com

We look forward to helping you plan your special day!

Courtney Dale JoAnne Hosack

Catering Manager Food & Beverage Manager

519-660-8063 ext. 235 519-660-8063 ext. 224

[email protected] [email protected]


BREAKFAST BUFFETS

The Continental

Selection of chilled fruit juices

Chef's daily assortment of muffins, Danish pastries, and croissants

with fruit preserves

Freshly brewed 100% Colombian coffee and tea

$11 per person

With sliced fresh fruit

$13 per person

~~

The Sunningdale Club


Chef's daily assortment of muffins, Danish pastries, and croissants

with fruit preserves

Individual low fat yogurt

House made granola

Sliced fresh fruit and berry display

Farm fresh scrambled eggs with chives

Maple cured bacon and Kitchener Mennonite farmers sausages

Grilled tomatoes and homefries


$19 per person

~~

The Health Spa


Low fat muffins and house baked multigrain bread

Fruit preserves and Becel margarine

Seasonal fresh fruit and berries

BUILD YOUR OWN MUESLI BAR

Steel cut toasted oats, assorted nuts and seeds, dried fruit, golden raisins and Sunningdale's

own honey

Your choice of skim, 2% or soy milk and low fat yogurt


$15 per person


BREAKFAST BUFFET ENHANCEMENTS

Selection of cold cereals with milk $3

Individual low fat fruit yogurt $2

Freshly baked muffins , Danish pastries or croissants $3

Brioche French toast with chunky apple compote $7

Great Canadian Bagel Company Bagels cream cheese and fruit preserves $3.50

Whole fresh fruit basket $18 per dozen

Tropical fruit salad with fresh mint $4.50

Fresh fruit brochettes with fruity yogurt dip $4.50

Housemade baked assorted large cookies $3.50

Smoked Nova Scotia salmon or dill-cured gravad lox with capers, red onions, cream

cheese, Artisan-German Rye bread and toasted bagel chips $14

Buttermilk pancakes with Ontario maple syrup $7

Assorted loaves (10 servings per loaf ) $2.50

(Lemon Cranberry, Orange Almond, Banana Walnut,

Key Lime, Apple Cobbler, Double Chocolate )

Charcuterie Breakfast Platter

With cured meats and Canadian cheeses, sweet maple mustard,

freshly baked rolls and country style breads $10

Poached eggs "Benedict" on toasted English muffin with back bacon

and hollandaise $10

Poached eggs "Florentine" on toasted English muffin with sautéed spinach

and hollandaise $10

Poached eggs "Nova Scotia" with smoked Atlantic salmon and

dill flavoured hollandaise $11

Omelette Station (with chef preparing made to order omelettes) $14

Selection of fillings: cheddar cheese, black forest ham, café de Paris mushrooms, cold

water shrimp, scallions, bacon, tomatoes

Belgian waffle station (with chef preparing fresh made waffles) $11

Selection of toppings: whipped cream, nutella spread, seasonal berries, toasted nuts,

chocolate chips, warm maple syrup, strawberry compote


GOURMET BRUNCH BUFFET (Minimum 50 guests)


Chef’s daily selection of breakfast pastries

Assorted warmed rolls, butter

Salads (Choice of 5)

Traditional Caesar salad with sourdough croutons and parmesan cheese

Sleger’s crisp baby greens with cucumber, grape tomatoes,

red radish slivers and assorted dressings

Thai noodle salad with shrimp and fresh Thai basil

Celeriac salad with McIntosh apples and sweet Maui onions

Diced red potato salad with roasted garlic, dill pickles and grainy mustard mayo

Greek vegetable salad with cucumber, red onions, bell peppers, black olives and feta cheese

Moroccan chick pea salad with preserved lemon, cilantro and a hint of curry

Marinated mushrooms with coriander and a Tuscan lemon vinaigrette

Jamaican cristophene and fresh pineapple slaw

English cucumber with sour cream, honey and fresh dill

Couscous salad with dried fruit, golden raisins and fresh cilantro

Tri-coloured fusilli salad with kalamata olives, sweet capicola and Tuscan roasted garlic mayo

Charcuterie platter with black forest ham, Genoa salami, sweet capicola, sliced cheeses,

dill pickles and Dijon mustard

Hot Food

Poached eggs “Benedict” or “Florentine” on English muffins with hollandaise sauce

Maple cured bacon

Mennonite farmers sausage

Omelette station with chef preparing made to order omelettes

Entrées (Choice of 2)

Carved herb crusted roast striploin of beef au jus

Supreme of free range chicken “Catalan Style” (Eggplant, bell peppers, plum tomatoes)

Roast Ontario turkey with a cranberry orange compote

Teriyaki glazed Atlantic salmon with a tropical pineapple mango salsa

All above entrées include fresh market vegetables and potato du jour or basmati rice pilaf

Desserts

Assorted cakes, tortes, fruit pies, mini French pastries, squares and fresh fruit


$35 per person


THEMED COFFEE BREAKS All breaks are served with fresh brewed 100% Colombian coffee,

decaffeinated coffee, and tea.

English Tea Break

Assorted finger sandwiches

Scones with fruit preserves

Assorted loaves

$14 per person

~~

Chocolate Break

Double chocolate home style cookies

Chocolate brownies

Chocolate pastries

Chocolate dipped strawberries

Fresh fruit skewers with chocolate fondue

$17 per person

~~

Kid In A Candy Store Break

Glass jars filled with 4 varieties of favourite candy store items

Listed are some suggestions for candy selection:

Red and black liquorice; milk chocolate clusters; sour peaches; gummy worms;

assorted lollipops; jelly beans; caramel popcorn

Iced tea and assorted soft drinks

$15 per person

~~

The Ball Park Break

Large warm pretzels with honey and whole grain mustard sauce

Mini ball park franks served with relish, onions, prepared mustard

and shredded Ontario cheddar

Candy caramel popcorn

Warm baked cheese nachos and salsa

Root beer and assorted soft drinks

$17 per person

~~

Build Your Own Sundae Break

Chocolate and vanilla ice cream

Raspberry sauce, hot caramel, hot chocolate fudge, whipped cream,

glazed walnuts, chocolate shavings, glazed cherries, crushed Oreos

Waffle and sugar cones

$15 per person


COFFEE BREAK ADDITIONS

Vegetable Crudités and Dips

$4 per person

~~

Toasted Pita Pita Points with Dips

$4 per person

~~

Fresh Carved Seasonal Fruit Platter

$6 per person

Ontario and Quebec Cheese Platter

served with grapes, French baguette, crackers, flatbread and fruit chutney

$7 per person

~~

Tuscan Antipasto Platter

Prosciutto ham, mortadella and sopressata;

buffalo mozzarella and fontina cheese

Marinated artichoke hearts; peppery arugula leaves; Tuscan bean salad; olives; and

bell pepper caponata

Accompanied by ciabatta, focaccia, crisp flatbread and cold pressed olive oil aioli

$7 per person

~~

Sliced Nova Scotia Smoked Salmon

Garnished with Georgian bay smoked trout, capers, red onions, grated eggs,

cream cheese and fresh lemon. Served with German light rye, potato and multigrain bread and

gourmet crackers

$10 per person


SANDWICH BUFFETS

Soup and Salad (Choice of 3)

Chef’s daily soup creation

Diced red potato salad with roasted garlic, dill pickles, and stone ground mustard mayo

Marinated woodland mushrooms with coriander and a Tuscan lemon vinaigrette

Traditional Caesar salad with sourdough croutons and parmesan cheese

Greek village salad with bell peppers, black olives, tomatoes, crisp iceberg lettuce,

capers and feta cheese

Grilled Mediterranean vegetables with a white balsamic and extra virgin olive oil vinaigrette

Moroccan chickpea salad with fresh cilantro, preserved lemon and capsicum

Ontario red beets with sweet onions, granny smith apples and Sunningdale honey dressing

Build Your Own Sandwich

Ontario smoked turkey breast, sugar-cured black forest ham, Genoa salami, sweet capicola,

egg salad, albacore tuna salad and aged Canadian cheddar

Accompanied by freshly baked artisan, German rye and multigrain breads

Hot house tomatoes, Bermuda onions, red leaf lettuce and appropriate condiments

$23 per person

~~

Country Style Sandwiches and Handcrafted Wraps

Roasted chicken salad with chopped nuts, mango and a hint of curry; black forest ham with

havarti cheese and honey mustard; sockeye salmon salad with cucumber; smoked turkey with

asiago and chipotle mayo; teriyaki beef; grilled vegetables with chickpea hummus

Served on fresh kaiser, French baguette, multigrain bread, herbed and multigrain wraps

$23 per person

~~

Scandinavian Style Open Faced Sandwiches

Herb crusted Alberta beef with local gouda cheese; roasted chicken salad with apples and raisins;

smoked salmon with cream cheese, capers and red onions; farm fresh egg salad with

chives; house made chicken liver pate with chutney; cold water baby shrimp with pineapple

and mayo; prosciutto di parma with cipollini onions

Served on open faced French baguette with appropriate condiments

$25 per person

~~

Desserts (included with buffet)

Selection of cakes, fresh fruit pies, and sliced fresh fruit



PLATED LUNCH OPTIONS Prices include rolls & butter, soup OR salad, entrée

and dessert with 100% Colombian coffee and tea

Soups Tuscan white bean, roasted garlic and pancetta soup

Hearty Ontario beef and pearl barley soup

Creamy potato, leek and bacon potage “Parisienne”

Field and forest mushroom chowder

Roma tomato and sweet basil bisque

Chicken noodle with farm fresh vegetables

Canadian East Coast clam chowder with double smoked bacon

Mexican cumin flavoured black bean and roasted corn soup

Ontario maple roasted squash and apple bisque with chive crème fraiche

Salads

Traditional Caesar salad with herb croutons, maple smoked bacon and

parmesan cheese shards

Tender baby spinach and frisée with mandarin orange segments, toasted almonds and white

balsamic vinaigrette

Crisp garden greens with grape tomatoes, red onions, cucumber and grapefruit ginger dressing

Boston Bibb, iceberg, and macro greens with fresh berries and a Meaux mustard dressing

Jamaican cristophene and fresh pineapple slaw with bell pepper confetti and a sweet Asian rice

wine vinaigrette

Entrées

Blackened southern catfish with a fresh tomato salsa; served on a Cajun shrimp

and bell pepper jambalaya $33

Ontario chicken breast supreme “Chasseur” with a forest mushroom thyme jus and chive

polenta cake $34

Roast striploin of Alberta beef with a shallot and fresh garden herb compound butter, shiraz red

wine reduction, bouquet of seasonal vegetables and fingerling potatoes $37

Merlot braised boneless beef short rib with a jus reduction, caramelized pearl onions

and buttermilk herb potato mash $36

Seared steelhead salmon with a Thai fruit salsa, braised Asian cabbage and a lime

ginger aioli $35

Rogan Rosh – mild spiced lamb curry with ginger, cardamoms, fennel and shallots; served on

basmati rice pilaf, refreshing cucumber yogurt raita and fruit chutney $33

Northern woods mushroom risotto with grilled eggplant roulades, Roma tomato sauce

and artichoke olive tapenade $30

Hokkien noodle stir fry (chicken or beef) with snow peas, peppers, shitake mushrooms, fresh

ginger, sweet soy sauce and Chinese five spice $30

Penne pasta “putanesca” with house made chorizo sausage, kalamata olives, Tuscan

tomato sauce, peppers, capers and parmesan cheese $30


THEMED LUNCH AND DINNER BUFFETS All buffets include 100% Colombian coffee and tea

(Minimum 25 people for lunch; 45 people for dinner)

South Asian Market

Freshly baked assorted rolls and butter

Coconut flavoured vegetarian laksa soup with bean sprouts, snow peas, rice vermicelli

and fresh lime

Gado Gado Indonesian fruit & vegetable slaw with bean sprouts

Thai noodle salad with baby shrimp and fresh cilantro

Cucumber, tomato and mango salad, fresh mint and rice wine vinaigrette

Hot Food

Stir fried chicken Kung Pao with cashew nuts, sesames, green onions and chili peppers

Tofu vegetable chow mein with long beans, Napa cabbage, peppers and sweet soy sauce

Thai green beef curry with purple Asian eggplant

Dessert

Melon with lychees

Lemon and vanilla chiffon cake

Lemon meringue pie

Lunch $32, Dinner $40

Memories of Italy

Freshly baked ciabatta bread and butter

Farmhouse minestrone soup with basil pesto and grated asiago cheese

Caesar salad with foccacia bread croutons and parmesan

Marinated artichoke hearts with coriander and lemon dressing

Grilled vegetable and olive antipasto

Hot Food

Genovese basil- rosemary roasted chicken with fennel, peppers and San Marzano tomato sauce

Herb marinated red snapper with a caper-lemon beurre blanc

Wild mushroom ravioli with sundried tomato pesto and extra virgin olive oil

Dessert

Tiramisu espresso cake

Assorted cannolis

Fresh sliced fruit



THEMED LUNCH AND DINNER BUFFETS CONTINUED

Taste of India

Warm naan bread

Mild spiced tomato soup with ginger, coriander and green chilies

OR

Indian spiced carrot soup with ginger, fresh lime juice, honey and a hint of curry

Chick pea salad with garam masala, hint of curry

Classic tomato and sweet onion cachumber

Potato chad with fresh cilantro and red chilies

Hot Food

Delhi butter chicken with fenugreek, garam masala, paprika and cream

Sindi vegetable curry with eggplant, okra, yams and green beans

Madras lamb curry with cumin, coriander, tomatoes and garlic

Lemon scented basmati rice pilaf

Dessert

Tropical fruit salad with fresh mint

Rice pudding with cinnamon

Mango mousse cake


Il Trattoria

Freshly baked ciabatta bread

Tuscan fresh watercress soup with chive crème fraiche and grated Asiago cheese

Tender garden greens with assorted dressings

Cannellini bean salad with tuna and red onions

Ligurian tomato salad with cucumber, marinated olives, fresh lemon and cracked

black peppercorns

Hot food

Assorted thin crust pizzas

Your choice of two pastas with fresh tomato and creamy Alfredo sauce

Tri colour fusilli, linguini, cheese tortellini, bow tie pasta, whole wheat penne or

sundried tomato fettuccine

Dessert

Fresh sliced fruit

Assorted squares

Lunch Only $29.00


THEMED LUNCH AND DINNER BUFFETS CONTINUED

Hawaiian Luau BBQ

Sweet jalapeno corn bread and assorted flatbreads

Gado Gado vegetable salad with pineapple and bean sprouts

Mixed greens with grape tomatoes, cucumber and a sweet Maui onion vinaigrette

Chayote, carrot and mango slaw with fresh lime juice and honey

Lomi Lomi salmon with tomatoes, sweet Maui onions and a hint of ginger

From the Grill

Mahi Mahi with a fresh mango salsa

Huli Huli chicken, marinated with soy, honey, pineapple and curry

BBQ sugar baked bone in ham

Sweet potato "gratin" or fried bamboo infused jasmine rice medley

Desserts

Pina colada coconut mousse cake

Tropical fresh fruit salad

Traditional rum cake



THEMED LUNCH AND DINNER BUFFETS

CONTINUED

Western Style BBQ

Assorted crispy rolls and old world artisan bread

Classic Caesar salad with sourdough croutons, bacon and parmesan cheese

Creamy cole slaw

Three bean salad with red onions and peppers

Roasted garlic potato salad

Macaroni salad with smoked ham

Tomato and cucumber salad with a dill vinaigrette

Floral arrangement of fresh vegetables with dip

From the Grill ( Choice of 3)

8oz AAA striploin steak

Corn fed chicken supreme

East Coast salmon

Tender baby back ribs

Beef, chicken or pork tenderloin brochettes with peppers and red onions

Ontario pork loin chop

8 oz Chuck sirloin beef burger

House made Italian sausage

Corn on the cob

Seasonal fresh vegetable medley

Baked russet potatoes with sour cream and chives

Baked beans

Desserts

Fresh finger fruit display

Fresh berry cobbler

Assorted fruit pies

Dinner Only $45


CHEF ATTENDED ACTION STATIONS (Minimum 25 people)

Mediterranean Gyro Station

Chef carved leg of lamb marinated in rosemary and garlic; served with tzatziki,

shredded romaine, cucumber, red onions, tomatoes and a basket of warm pita bread

$17 per person

~~

Ontario Potato Martini Station

Lemon thyme crushed fingerling potatoes, Yukon gold potato purée, ginger infused

sweet potato mash and forked Peruvian blue potatoes; accompanied by Danish

blue cheese crumble, double smoked bacon, scallions, sour cream, shredded

Monterey Jack cheese and Tabasco

$14 per person

~~

Interactive Sushi and Noodle Soup Station

Miso broth with a selection of noodles and vegetables

Sushi Teriyaki Clouds: smoked salmon or chicken served on rice

Sushi Nigiri: Tuna, salmon, shrimp and crab

Sushi Maki: California roll, red pepper roll and cucumber roll

Accompanied by wasabi horseradish, pickled ginger, soy sauce and daikon radish

$25 per person

~~

Stir Fry Station

Air dried Chinese sausage with cold water shrimp or free range chicken or tender beef tips, wok

fried with crisp vegetables, cilantro sprigs, garlic, sesame soy sauce,

water chestnuts and noodles. Served with Chinese take out boxes and chop sticks

$16 per person

~~

Canadian Oyster Station

East and West Coast oysters on the half shell with horseradish, mignonette,

fresh lemon, chipotle Tabasco and assorted hot sauces

Market Price Per Dozen (10 dozen minimum)

~~


CHEF ATTENDED ACTION STATIONS CONTINUED

Alberta Ranch Station

Roast herb crusted striploin of Alberta beef, baked beans, Canadian whisky BBQ

sauce, mini slider buns, stone ground mustard, horseradish and caramelized onions

$16 per person

~~

Montreal Smoked Meat Station

Lester’s of Montreal smoked brisket of beef sandwiches, made to order, on rye

bread or mini sliders; with kosher dill pickles, assorted deli mustards, cole slaw and

warm German potato salad

$15 per person

~~

Italian Pasta Station

Foccacia and garlic bread

Traditional Caesar salad with bacon, herb croutons and parmesan cheese

Custom cooked to order pasta with your choice of 2 pastas:

Fettuccini, tri coloured penne, cheese tortellini, linguini or bow tie noodles

With smoked ham, peppers, mushrooms, scallions, bacon, chicken, tomatoes and Asiago cheese;

Alfredo, Tuscan tomato, pesto sauces

$17 per person

~~

Maple Smoked Bone-in Sugar Baked Ham Station

With grainy apple and Creole mustard, rustic potato salad, red cabbage slaw and assorted

rolls (pretzel, multi grain and mini Portuguese rolls)

$15 per person

~~

Whole Roast Hip of Canadian Beef (Minimum 125 Guests)

With soft kaiser buns, assorted gourmet mustards, horseradish, creamy cole slaw,

potato salad with roasted garlic, dill pickles, sautéed onions and a rich beef jus

$ 18 per person

~~


CHEF ATTENDED ACTION STATIONS CONTINUED

Nova Scotia Cedar Plank Salmon Station

Marinated with maple syrup and Canadian whisky;

accompanied by a mustard seed onion marmalade and Manitoba wild rice pilaf

$18 per person

~~

Spanish Tapas and Paella Station

Chicken and Mushroom Paella with Catalan Sofrito (tomato and onion sauce)

Tapas (your choice of 5)

Serrano ham crostini with tomato jam

Green olives filled with piquillo peppers and anchovy

Catalan bean stew with chorizo

Blue point mussels with a tomato vinaigrette

Garlic shrimp with chili peppers, olive oil and crostini

Roasted sweet onions with Manchego cheese

Sweet peas with mint and smoked paprika pork sausage

Crab filled cherry tomatoes with hazelnuts and grainy mustard

Baked mini potatoes with a roasted garlic aioli and spicy sauce

Tomato and cucumber gazpacho "Andalucia" with artisan bread crouton

Squid with caramelized onions and flat leaf parsley

Potato hash with peppers, smoked paprika and fried quail egg

Traditional Catalan style chicken with eggplant and peppers

Figs with Spanish ham and honey

Mixed olives marinated in orange-thyme and olive oil

Traditional Catalan flatbread with caramelized onions, peppers, anchovies and

Manchego cheese

Figs with Spanish ham and honey

Artichokes sauteed with serrano ham

Chorizo stewed in hard cider and artisan bread crostini

Fried Calamari with a roasted garlic-lemon aioli

$20 per person

Each additional tapas item $3.00 per person


HORS D’OEUVRES All hors d’oeuvres $3 per piece

Gourmet Hot Hors D’oeuvres

Indonesian peanut glazed beef satays

Indonesian chicken satays with curried pineapple jam

Bacon wrapped scallops

Handcrafted Thai spring rolls with sweet Thai chili sauce

Mennonite farm sausage in puff pastry

BBQ beef and bell pepper spiedini

Panko crusted shrimp with Sunningale honey aioli

Quebec brie and cranberry chutney

Jambalaya chicken brochette with andouille sausage

Greek style spinach spanakopitas

Mini potato and leek beggars pouch

Tandoori chicken kebobs with coriander yogurt

Atlantic salmon and shrimp cakes with a cucumber-dill sauce

Sweet soy chicken drumettes with toasted sesame

Grilled shrimp skewers with pineapple glaze

Quiche Lorraine tartlet with bacon

Mini beef Wellington with a Maui onion confit

Herb crusted lamb chop lollipop with charred tomato jam

Chipotle marinated jumbo shrimp on a bamboo skewer

Italian sausage and red onion spiedini with tomato jam mayo

Crisp rosti potato cake with chive Greek yoghurt

Baked mini potato with sour cream and scallion

Chive polenta with ratatouille vegetables

Buckwheat pancake with apple compote and toasted almonds

Zucchini cake with smoked tomato confit

Gourmet Tasting Soups

Seafood crab bisque with a parmesan herb twist

Chicken gumbo with andouille sausage

Potato - leek soup with Parma ham

Cream of parsnip with a parsnip straw

Corn chowder with pommes frites

French onion soup "Gratine"

Country multi bean soup with crostini

Vegetable-tomato bisque with green basil aioli

Chilled cucumber yogurt soup with fresh dill

Butternut squash bisque with maple syrup crème fraiche

Chilled avocado mint soup with a crisp lotus root disc

Lobster bisque “cappuccino” with a hint of cayenne


HORS D’OEUVRES CONTINUED

Gourmet Cold Hors D’oeuvres and Canapés

Mini savoury cones with gravad lox tartare

Jumbo black tiger shrimp with Marie rose dipping sauce

Cherry tomato with pesto cream cheese

Smoked Atlantic salmon on pumpernickel

Assorted sushi (vegetarian & seafood) with pickled ginger

Mumbai chicken & mango salad tartlet

Grilled prosciutto wrapped asparagus

Malpeque oysters in the half shell with a Maui onion salsa

Spiced steak tartar with Dijon mustard on pumpernickel

Country paté crostini with housemade chutney

Seared ahi tuna with pickled ginger, wasabi and sushi rice

Smoked duck breast on Waldorf and cherry compote

Beef carpaccio on crostini with capers, Asiago and mustard aioli

Spicy Caesar shooter with diver scallop

Woolwich goat cheese and sundried cranberry lollipop

Pickled shrimp and mango gazpacho shooter

Cinnamon poached pear with blue cheese and chutney

Fresh mozzarella with grape tomato and olive "Spiedini “

Woolwich chevre crostini with hot chili jam


DINNER BUFFETS All buffets include 100% Colombian coffee and tea

(Minimum 50 people)

Assorted freshly baked rolls and butter

Soup Creation (Choice of one)

Field & forest mushroom chowder

Roma tomato and sweet basil bisque

Tuscan white bean, roasted garlic and pancetta soup

Hearty Ontario beef and pearl barley soup

Butternut squash and McIntosh apple bisque

Salad Creations (Choice of four)

Classic Caesar salad with sourdough croutons, Asiago cheese and double smoked bacon

Thai noodle salad with fresh coriander, ginger and fresh lime marinated cold

water shrimp

Diced red potato salad with roasted garlic, dill pickles and a stoneground mustard mayo

Greek village salad with bell peppers, cucumber, black olives, tomatoes, capers and

feta cheese

Moroccan chick peas with cumin, fresh cilantro, preserved lemon and capsicum

Ontario red beets with sweet onions, granny smith apples and Sunningdale

honey dressing

Marinated woodland mushrooms with coriander and a Tuscan lemon vinaigrette

Sleger’s organic greens with grape tomatoes, Bermuda onions and assorted dressings

Jamaican cristophene and golden pineapple slaw with raisins and toasted almonds

Tuscan white bean salad with shallots, aromatic parsley, tomatoes and extra virgin

olive oil

Deli Display

Kitchener Mennonite country ham, Metzger's prosciutto salami, sweet capicola

and beerwurst

Canadian East Coast smoke house salmon and peppery mackerels

-served with sweet dill pickles, pearl onions, horseradish and Dijon mustard


DINNER BUFFETS CONTINUED

Hot Entrée Selections

Choice of one hot entree: $42 per person

Choice of two hot entrees: $44 per person

Choice of three hot entrees: $48 per person

Roasted herb crusted striploin of Alberta beef "au jus"

Sugar baked Virginia ham with a pineapple glaze

Roast supreme of Ontario turkey and housemade cranberry chutney

Grilled breast of free range chicken “Espagnol” with tomatoes, eggplants

and bell peppers

Roasted rosemary and thyme seasoned leg of lamb "Provencale"

Teriyaki glazed Atlantic salmon fillet with wasabi horseradish cream

Housemade lasagna “al Forno" with spinach, ricotta, tomatoes and fontina cheese

All buffets are served with herbed mini potatoes, basmati rice pilaf or scalloped potatoes

and fresh seasonal vegetables

Dessert Station

Carved fruit and fresh seasonal berry platter

Chef’s choice of assorted cakes, squares and French pastries

Ontario and Quebec farmhouse cheeses with housemade fruit chutney

Crisp Armenian flatbread and gourmet crackers


PLATED DINNER OPTIONS (Includes assorted rolls and butter)

Soups

All soups $8 per person

Double beef consommé “Celestine” with savoury crèpe juliennes

Mediterranean savoury vegetable soup with orzo and lentils

Creamy tomato bisque with sausage and goat cheese

Creole chicken gumbo “Louisiana Style” with okra, tomatoes and rice

Authentic Vietnamese pho noodle bowl with chicken, beef or vegetables

Tuscan tomato soup “Bolognese Style” with ditalini pasta and parmesan cheese

Tequila spiked chicken chowder with roasted corn, peppers and a kick of jalapeno

White onion bisque with white wine, garlic and a gruyère cheese crouton

Ontario maple roasted butternut squash and apple bisque with crème fraiche

Thai coconut chicken or shrimp soup with tangy lime and a hint of lemongrass

Chilled vegetable gazpacho with an herbed crostini

Canadian East Coast lobster bisque with fine cognac

Chilled potato-leek vichyssoise with fresh chives

~~

Salads

Classic Caesar salad with sourdough croutons, Asiago cheese and double smoked

bacon bits $9

Crisp romaine hearts and iceberg lettuce with tear drop tomatoes, English cucumber slivers

and red onions tossed in a Tuscan lemon-honey dressing $9

Tender leaf spinach and golden frisée with orange and grapefruit segments, local goat cheese

crumble and a sweet Maui onion and key lime vinaigrette $9

Bouquet of tender artisan greens wrapped in a cucumber ring with sweet pepper and red

onion confetti and a roasted cherry tomato vinaigrette $11

Thai noodle salad with fresh coriander, ginger and fresh lime marinated shrimp $11

Boston Bibb and Sleger’s organic baby leaf lettuce with sun dried golden raisins, toasted

walnuts and an Asian lemongrass vinaigrette $11

Peppery arugula, red and green tango and oak leaf lettuce with spiced pecans, aged cheddar

and blueberries tossed in a tangy maple-raspberry vinaigrette $11

Ontario red and golden beet salad with toasted pumpkin seeds, fresh watercress, honey dew

and cantaloupe melon confetti, with a white balsamic vinegar dressing $11


PLATED DINNER OPTIONS CONTINUED

Appetizers

Saffron infused seared sea scallops with a fresh mango salsa on cucumber

carpaccio $16

Chilled jumbo shrimp with grape tomatoes, orange segments and a sweet pickled red

onion salad, with an Ancho-chipotle aioli drizzle $16

Field and woodland mushroom vol au vent with French shallots, dry white wine,

sweet black garlic and cream $13

Ahi tuna tartare and West Coast sushi roll with pickled ginger, sweet soy-chili dipping

sauce and daikon radish $16

Italian antipasto plate

Genoa salami, prosciutto, mortadella, bresaola and fontina cheese;

accompanied by marinated olives, Tuscan white beans, artichokes,

grilled red peppers and rustic Calabrese bread $14

Dill cured gravad lox with a pumpernickel round, drizzled with a sweet mustard dressing served

with caper berries, pickled red onions and a baked mini potato with cream cheese $15

Grilled Mediterranean vegetable strudel with a fire roasted red pepper coulis and

barrel aged balsamic vinegar drizzle $12

Canadian Atlantic crab and salmon cake with a sweet roasted corn salad and lemon

remoulade $15



Meat and Seafood Entrées

Roasted Ontario goat cheese and leek filled chicken breast with thyme pan jus $30

Café de Paris crusted 8 oz beef tenderloin with a Madeira infused demi glaze $34

Oven roasted pork tenderloin with maple glazed apples and a housemade cranberry-raisin

chutney $30

Grilled Atlantic steelhead salmon with a dilled lemon scented butter sauce $31

Pan seared black sea bass with a Florida citrus beurre blanc $37

Free range Ontario chicken supreme filled with spinach, pine nuts and parmesan;

laced with a Bing cherry-port wine glaze $30

Sunningdale honey-glazed rack of lamb with a warm berry compote $38

Roasted prime rib of Alberta beef au jus

With Yorkshire pudding and horseradish

8 oz $30

10 oz $33

12 oz $36

Grilled Caribbean mahi mahi with a tropical pineapple-mango salsa $31

Braised veal osso bucco “Milanaise” with a pinot grigio veal reduction and a tomato basil

marmalade $32



Tenderloin of Beef Mixed Grills

4 oz beef tenderloin with a baco noir reduction, served with:

Bourbon whisky glazed Atlantic salmon $37

Supreme of chicken, with a Meaux mustard cream $37

Rack of lamb with a rosemary-thyme demi glaze $39

Cajun spiced black tiger shrimp $37

Butter basted 5oz Atlantic lobster tail

Market Price

Vegetarian Entrées

German leek and potato strudel with a creamy spinach velouté and sundried tomato

drizzle $29

Grilled Mediterranean vegetables and goat cheese strudel, served

with a fire roasted red pepper coulis $29

Goan mixed vegetable curry - yams, potatoes, garbanzo beans, carrots and garden peas,

simmered in coconut with cumin seeds, coriander, and red chilies; served with basmati

rice pilaf, cucumber raita and crisp papadom $29

Egg ravioli with roasted portobello and cremini mushrooms or roasted butternut squash filling;

served with a Riesling cream sauce, Italian parsley and grated parmesan $29

Tuscan watercress risotto and grilled vegetable kebobs with dry white wine, sundried

tomatoes, Asiago cheese and cream $29



Desserts

All desserts $11 per person; includes 100% Colombian coffee and tea

All desserts are garnished with fresh berries and chocolate sauce or fruit coulis

Raspberry hazelnut tart

Belgian chocolate truffle

Passion fruit & mango chiffon bombe

Wild berry charlotte

Cappuccino tiramisu

Warm apple crisp

Berry crème brulée

Trilogy of flourless cheesecakes

Warm Guinness chocolate pudding with fresh berry compote

Sunningdale honey swirl cheese cake (Gluten free option)

Apple butter cheesecake

Maple syrup upside-down pudding

Raspberry panna cotta

Belgian chocolate truffle

Sunningdale Trilogy of mini desserts: chocolate brownie / New York cheesecake / crème brulée


Details of Event Planning and Payment

(Terms and Conditions) • Sunningdale Golf & Country Club is a private golf club available to service the social and business entertainment

needs of its members and guests. As such we ask that the Club’s Dress Code be respected at all events. For

example, jeans and cargo style pants or shorts are not permitted on Club property at any time. Please ensure all

your guests are made aware well ahead of time. Our full dress code is available on our website at

www.sunningdalegolf.com, or by request to club management.

• All prices are subject to change without notice, to reflect market fluctuations. A guaranteed cost of food can

be requested no earlier than 90 days prior to your event.

• All Saturday events from May to December will require a minimum of $10,000 in Food and Beverage purchases,

before taxes and other charges. Any event with a shortfall will be assessed an additional charge on the final

invoice to equal that amount. (This condition does not apply to members of Sunningdale Golf and Country Club.)

• All prices quoted are subject to HST (13%) and a service charge of 15% (plus 13% HST).

• Menu selection must be submitted to the Food and Beverage Office at least three weeks prior to the function to

ensure availability of menu selections, proper staffing and co-ordination of your function.

• Sunningdale Golf and Country Club, with the exception of wedding cakes must provide all food and beverage

items. All food and beverage items must be consumed on site.

• A guaranteed number of guests and confirmed room set ups must be submitted to the Catering Department no

later than 14 days before the event. All billing will be based on the guaranteed number or actual attendance,

whichever is greater. Additional guests added within 48 hours, may have an extra surcharge of 25% levied.

• A non-refundable deposit may be required at time of confirmation. A prepayment may be required and

due two weeks prior to event. Settlement of account in full is due upon receipt of the final invoice. All

payments are payable by cheque only.

• Cancellation Policy: In the unlikely event that the customer should cancel the event for any reason, the

cancellation penalty will be equal to the amount of any agreed food and beverage revenue and golf related

revenues. It is agreed that the following schedule shall represent the cancellation policy of Sunningdale Golf and

Country Club. 91-120 days prior to event 25%, 61-90 days 50%, 31-60 days 75%, 30 days or less 100%.

• The client shall advise and confirm with Sunningdale Golf and Country Club all arrangements for music or any

other entertainment services prior to the event. SOCAN (for the copyright of music played both live and recorded)

charges are added to the final invoice. $59.17 + 13% hst (subject to change without notice)

• Room rental charges include room set-up, staffing and hosted bartending. Cash bars may have an additional

labour charge. Also included is use of our regular inventory of tables, chairs, tablecloths, napkins, china,

silverware, and glassware. Should rental items be required, an additional charge will occur.

• Sunningdale Golf and Country Club reserves the right to inspect and control all private functions, including the

conduct and performance of entertainers and audible level of music played. Liability for all damages to the

premises will be charged to the representative in charge of the arrangements with the club.

• All interior decorations, signage and posters require prior approval of the Club Management. Decorations on the

exterior of the Clubhouse are not allowed.

• Confetti and the like are not allowed on Club property at anytime.

• Outdoor fireworks may be permitted with proper notice, along with obtaining permits and adhering to the city of

London bylaws. Please see Sunningdale management for further information.

I have read, understand and agree to all terms as listed above.

Name and Date of Event: Signature/Date:

___________________________________ ___________________________________

Sunningdale Authorization:

___________________________________


http://www.sunningdalegolf.com/

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