Return to flip book view

LONDON HUNT AND COUNTRY CLUB BANQUET E V E N T

WELCOME TO THE LONDON HUNT AND COUNTRY CLUB 1431 Oxford Street West London Ontario

MEN U TAB L E OF CO N TEN TS SELECTIONS BREAKFAST PAGE 5 MEETING BREAKS PAGE 7 Continental Breakfast Buffet European Continental Breakfast Buffet Traditional Hot Breakfast Buffet The Southwest Breakfast Buffet The Canadian Breakfast Buffet The Hunt Club Breakfast Buffet Breakfast Buffet Additions and Enhancements PASSED CANAPES Passed Canapes Premium Passed Canapes PAGE 9 12 LUNCH PAGE 13 16 DINNER PAGE 17 30 STATIONS PAGE 31 34 Cold Buffet Hot Buffet Plated Appetizers and Entrees Traditional Dinner Buffet Premium Hunt Club Buffet Dinner Buffet Enhancements Barbeque Dinner Buffet Burger Bar Barbeque Dinner Buffet Burger Bar Enhancements Barbeque Dinner Buffet Hunt Club Formal Barbeque Barbeque Dinner Buffet Hunt Club Formal Barbeque Enhancements Plated Dinners Soup Plated Dinners Salads Appetizers and Intermezzo Plated Dinners Entrees Plated Dinners Desserts Pre Dinner Light Stationary Offerings Substantial Stationary Offerings Dessert Stationary Offerings LATE NIGHT OFFERINGS PAGE 35 EVENT PACKAGES PAGE 37 40 IDEA GALLERY PAGE 41 42 EVENT ROOMS PAGE 43 44 EVENT POLICIES PAGE 45 46 CULINARY TEAM PAGE 47 48 Gold Package Silver Package Bronze Package

01 B R E A K F A S T O F F E R I N G S 4

B R EA KFA S T OF F E RINGS CONTINENTAL BREAKFAST BUFFET An assortment of homemade pastries muffins doughnuts and breakfast breads assorted jams butter sliced melon and fruit fresh fruit juice coffee and tea EUROPEAN CONTINENTAL BREAKFAST BUFFET Assorted boulangerie including fresh baked croissants toast station with assorted breads and jams sweet butter sliced cold cuts and cured meat sliced domestic and imported cheeses chilled hard boiled eggs variety of yogurts house toasted muesli and granola sliced melon and fresh fruit fresh fruit juice coffee and tea TRADITIONAL HOT BREAKFAST BUFFET Scrambled eggs with fresh chives smoked bacon and pork sausages crispy home fried potatoes sliced tomatoes fresh fruit juice coffee and tea THE SOUTHWEST BREAKFAST BUFFET Scrambled egg bacon smoked cheddar and saut ed sweet pepper burritos wrapped in flour tortillas OR roasted vegetable and chevre frittata OR chorizo sausage and aged cheddar frittata Accompanied by sweet potato home fries sliced ripe tomatoes hot sauce bar fresh fruit juice coffee and tea THE CANADIAN BREAKFAST BUFFET An assortment of homemade pastries muffins doughnuts and breakfast breads house made granola bars maple yogurt whole fruit selection scrambled eggs with fresh chives peameal bacon smoked bacon French toast with real Canadian maple syrup fresh fruit juice coffee and tea THE HUNT CLUB BREAKFAST BUFFET An assortment of homemade pastries muffins doughnuts and breakfast breads scrambled eggs with fresh chives smoked bacon pork sausages crispy home fried potatoes sliced ripe tomatoes assorted jams sliced melon and fruit fresh fruit juice coffee and tea BREAKFAST BUFFET ADDITIONS AND ENHANCEMENTS Yogurt two flavours with granola and muesli Hunt Club honey Fruit Salad Cocktails or Fruit Skewers Buttermilk Pancakes with real Canadian maple syrup Savoury Turnovers tuna and cheddar spinach and feta apple and bacon and sundried tomato and caramelized onion Bagels with assorted cream cheeses assorted jams sweet butter and Hunt Club honey Hot or Cold Cereal with brown sugar assorted nuts seeds and dried fruit bar fresh chilled milk soy available Smoothie Bar chef s choice of three smoothies 5

02 M E E T I N G B R E A K S 6

M EETING BRE AKS FRUIT SALAD COCKTAILS OR FRUIT SKEWERS SMOOTHIE BAR Chef s choice of two CANDY BAR WHOLE FRUIT COOKIES AND MILK An assortment of miniature cookies warm with milk bar for dipping HUNT CLUB HOMEMADE GRANOLA BARS PROTEIN AND GRANOLA BAR SELECTION PARFAIT TABLE Plain and fruit yogurt with fresh berries and muesli in cocktail glasses BUILD YOUR OWN SUNDAE STATION Chocolate and vanilla ice cream bowls assortment of syrups fresh berries cookie dough Oreo crumb toasted coconut maraschino cherries and nuts 7

03 P A S S E D C A N A P E S 8

PASSED CAN A P ES FRESH THAI SPRING ROLLS Crispy vegetable and mango julienne seasoned rice noodles chili peanut hoisin dipping sauce cold SMOKED SALMON WEDGES Norwegian cold smoked salmon flour tortilla dill and citrus cream cheese cold RARE ROASTED PRIME RIB On a house made kettle chip crispy shitake mushrooms horseradish aioli baby shoots cold PROSCIUTTO WRAPPED SUMMER MELON Cracked pepper sherry vinegar reduction cold MARTINI OLIVE CROSTINI Manzanilla olive tapenade thyme and parmesan biscotti chevre crumble sweet red pepper cold SHRIMP COCKTAIL Cold poached shrimp with fresh lemon and zesty cocktail sauce cold CHICKEN CAESAR CUP Diced chilled chicken garlic Caesar dressing rimmed cucumber cup lemon parmesan chip cold MEDITERRANEAN MINI TURNOVERS Golden pastry filled with tuna capers sundried tomato fresh oregano and feta cheese with white balsamic drizzle and baby shoots cold MINI QUICHE Crumbled chorizo and asiago cheese with sweet onion thyme and corn relish hot SOUTHWEST PULLED CHICKEN Smoked pepper in black bean polenta cup with fresh pico de gallo and toasted cumin sour cream hot MINIATURE BEEF WELLINGTON In flakey pastry with forest mushroom jus and petit herb salad hot CRISPY FRIED PORK AND VEGETABLE POT STICKERS Sweet soy drizzle scallions curried plum sauce hot CEDAR PLANKED SALMON SKEWERS Maple glazed with chili rouille and water cress hot JERK MARINATED BEEF SATAY Beef tenderloin satay spicy jerk rub saut ed leeks grilled pineapple compote hot CALIFORNIA AVOCADO SPRING ROLL BITES Roasted garlic carrot slaw cilantro lime yogurt hot ARANCINI Creamy breaded risotto balls spinach Grana Padano lemon with sundried tomato and garlic dipping sauce hot 9

03 P R E M I U M P A S S E D 10 C A N A P E S

P RE MIUM PAS S ED CAN A P ES COLD POACHED SHRIMP Served over horseradish infused Caesar shooter with chili pickled cucumber frisee crispy bacon cold GRILLED TURKEY AND APPLE SAUSAGE Served on potato blinis dijon sriracha aioli cranberry chutney bitter greens cold CURED SALMON CROSTINI Salmon rosettes on smoked pepper toasted brioche peach and prosciutto jam cr me fraiche cold POLYNESIAN SCALLOP AND SHRIMP CEVICHE SPOONS Marinated in rice vinegar Fijian curry and coconut milk with pineapple scallions fresh cilantro spicy chopped peanuts cold SWEET POTATO AND POACHED ONION TATIN Puff pastry Hunt Club honey herb mayonnaise spiced pecan cold REUBEN CANAPES Shaved corned beef on grilled rye house sauerkraut gruy re Russian dressing cold CRISPY FRIED COCONUT SHRIMP Horseradish and orange marmalade dipping sauce hot YUCATAN STYLE SLOW ROASTED PORK On a chili spiced tortilla chip pickled onion cilantro drizzle hot STUFFED MINI YORKIES Braised beef in Yorkshire pudding with aged cheddar horseradish cr me fraiche hot BUTTER CHICKEN STYLE SATAYS Chicken satays with Makhani sauce mango brunoise naan crumb saffron cream fresh cilantro hot ASIAN DUCK KABOBS Hoisin glazed orange and duck sausage wrapped in bacon sesame vegetable threads hot MINI TOMATO CONE Chevre snow rimmer forest mushroom and beet salad fresh tarragon hot 11

04 L U N C H O F F E R I N G S 12

L UNCH OF F ERING S COLD LUNCH BUFFET APPETIZER OPTIONS CHOOSE THREE DAILY SOUP CREATION HUNT CLUB CAESAR SALAD MARKET GREENS SALAD With shaved vegetables and assorted vinaigrettes and dressings TRADITIONAL SLAW With sundried cranberries MINI RED SKIN POTATO SALAD With red onion sweet peppers fresh scallions smoke cheddar and pommery vinaigrette BROCCOLI SALAD With vegetables creamy dressing sundried raisins and toasted pecans PASTA SALAD DU JOUR COLD LUNCH BUFFET SANDWICH OPTIONS CHOOSE ONE TEA SANDWICH DISPLAY Assortment of tea sandwiches including smoked ham with swiss rare roasted beef with cheddar and a variety of salads egg tuna salmon roast chicken Offered with relish display DELI SANDWICH DISPLAY Sliced rare roast beef pastrami tuna salad egg salad roast turkey breast shaved smoked ham with a selection of sliced cheeses on variety of deli style breads with potato chips and dill pickles BAGUETTES AND WRAPS An assortment of sliced meats cheeses and sandwich salads with artisanal lettuce in crusty French baguettes whole wheat and spinach flour tortilla wraps Offered with house pickled vegetables All of the sandwich lunches are served with dessert display including sliced melons and fruit assorted squares and fresh baked cookies 13

L UNCH OF F ERING S BUILD YOUR OWN LUNCH BUFFET APPETIZER OPTIONS CHOOSE THREE DAILY SOUP CREATION HUNT CLUB CAESAR SALAD MARKET GREENS SALAD With shaved vegetables and assorted vinaigrettes and dressings TRADITIONAL SLAW With sundried cranberries MINI RED SKIN POTATO SALAD With red onion sweet peppers fresh scallions smoke cheddar and pommery vinaigrette ROASTED VEGETABLE AND QUINOA SALAD With crumbled feta MOROCCAN COUSCOUS SALAD PASTA SALAD DU JOUR ROASTED BEET SALAD Over market greens with shaved Bermuda onions candied nuts crumbled chevre sundried cranberries sliced grapes and house mustard cider vinaigrette LITE COBB SALAD With organic bibb lettuce crumbled blue cheese chopped tomatoes crisp bacon scallions and creamy ranch dressing BUFFET HOT LUNCH ENTREE OPTIONS CHOOSE ONE SHAVED CORNED BEEF CARVERY Hot shaved corn beef with warm sauerkraut house pickled vegetables assorted cheeses and mustards Russian dressing variety of bread including marbled rye BEEF STRIPLOIN CARVERY Whole rare roasted strip loin fresh rolls creamy horseradish variety of mustards red onion relish beef jus CHEESY BAKED LASAGNA Meat or vegetable lasagna warm garlic toast served with dried chiles and grated parmesan VEGETARIAN LUNCH Orecchiette pasta with baby arugula olive oil wild mushroom and roasted tomato ragout fresh basil crumbled chevre gluten free option available with gluten free penne noodles All of the sandwich lunches are served with dessert display including sliced melons and fruit assorted squares and fresh baked cookies 14

L UNCH OF F ERING S PLATED LUNCH OFFERINGS Includes fresh rolls and butter with choice of appetizer entree dessert and coffee APPETIZER OPTIONS ROASTED CHICKEN QUINOA AND BRUNOISE OF VEGETABLES In a rich lemon chicken parmesan broth with a basil chip CHIPOTLE SWEET POTATO CHOWDER With roasted corn fresh chives and maple cr me fraiche FOREST MUSHROOM CREAM SOUP Truffle oil fresh tarragon CREAMY HERBED TOMATO SOUP With roasted garlic oil cracked pepper and brie crostini TRADITIONAL CAESAR SALAD SALAD OF BABY SPINACH Shaved asiago oven dried heirloom tomatoes orange segments white balsamic vinaigrette ROASTED BEET SALAD Over market greens with shaved Bermuda onions candied nuts crumbled chevre sundried cranberries sliced grapes and house mustard cider vinaigrette ENTREE OPTIONS HERB CRUSTED POACHED CANADIAN ATLANTIC SALMON Smashed mini red potatoes grilled summer squash beet cream SEARED CHICKEN BREASTS With lemon and smoked paprika sundried tomato mashed Yukon potatoes buttered green beans onion and prosciutto jam MAPLE GLAZED PORK LOIN Over roasted mushroom ravioli tossed with wilted baby spinach toasted almonds smoked provolone cream CHEESE TORTELLINI Tossed in caramelized onions basil grilled peppers with sweet tomato basil sauce and fresh ricotta 15

05 D I N N E R O F F E R I N G S 16

DINNER OF F ERING S TRADITIONAL DINNER BUFFET All traditional dinner buffet s include fresh baked roll basket seasonal vegetables roasted potatoes cookies and squares SALAD OPTIONS CHOOSE THREE HUNT CLUB CAESAR SALAD Hearts of romaine lettuce smoked bacon shaved parmesan spiced croutons house made Caesar dressing SUMMER GREENS Chopped artisan lettuces shaved radish carrot ribbons shaved Bermuda onions heirloom cherry tomatoes assorted vinaigrettes and dressings STEAKHOUSE WEDGE SALAD Crisp iceberg lettuce prosciutto chips fresh heirloom tomatoes crispy onions crumbled blue cheese blue cheese dressing ASIAN NOODLE SALAD Chow mein noodles crisp julienned vegetables sesame seeds fresh cilantro lime and ginger vinaigrette MINI RED SKIN POTATO SALAD With chopped red onions sweet peppers fresh scallions smoked cheddar and pommery vinaigrette PASTA SALAD DU JOUR ENTREE OPTIONS CHOOSE TWO WHOLE ROASTED BLACK ANGUS STRIPLOIN Smoked mushroom ragout red wine jus assorted condiments HERB MARINATED WHOLE CHICKEN Six cut chicken with roasted garlic and smoked paprika chicken jus CORNMEAL AND SAGE CRUSTED PICKEREL With tomato zucchini relish FIVE SPICE AND SWEET SOY GLAZED TILAPIA Grilled oranges sesame ginger butter sauce CHILLI AND MAPLE ROASTED PORK LOIN Caramelized onion and oregano jus RATATOUILLE FILLED PORTOBELLO MUSHROOMS vegan gluten free option Over quinoa balsamic glaze toasted pine nuts 17

DINNER OF F ERING S PREMIUM DINNER BUFFET All traditional dinner buffet s include fresh baked roll basket seasonal vegetables roasted potatoes and homemade dessert display of miniatures SALAD OPTIONS CHOOSE THREE HUNT CLUB CAESAR SALAD Hearts of romaine lettuce smoked bacon shaved parmesan spiced croutons house made Caesar dressing SUMMER GREENS Chopped artisan lettuces shaved radish carrot ribbons shaved Bermuda onions heirloom cherry tomatoes assorted vinaigrettes and dressings STEAKHOUSE WEDGE SALAD Crisp iceberg lettuce prosciutto chips fresh heirloom tomatoes crispy onions crumbled blue cheese blue cheese dressing ASIAN NOODLE SALAD Chow mein noodles crisp julienned vegetables sesame seeds fresh cilantro lime and ginger vinaigrette MINI RED SKIN POTATO SALAD With chopped red onions sweet peppers fresh scallions smoked cheddar and pommery vinaigrette BITTER GREENS Baby bitter greens organic shoots toasted almonds shaved fennel citrus segments sundried cranberries citrus vinaigrette ROASTED BEET SALAD Over market greens with shaved Bermuda onions candied nuts crumbled chevre sundried cranberries sliced grapes and house mustard cider vinaigrette TOMATO AND WATERMELON SALAD Fresh cubed feta extra virgin olive oil balsamic reduction fresh mint FLOWERING BIBB SALAD With shaved asiago oven dried heirloom tomatoes orange segments white balsamic vinaigrette PASTA SALAD DU JOUR 18

DINNER OF F ERING S PREMIUM DINNER BUFFET CONTINUED All traditional dinner buffet s include fresh baked roll basket seasonal vegetables roasted potatoes and homemade dessert display of miniatures ENTREE OPTIONS CHOOSE THREE WHOLE ROASTED BLACK ANGUS STRIPLOIN Smoked mushroom ragout red wine jus assorted condiments HERB MARINATED WHOLE CHICKEN Six cut chicken with roasted garlic and smoked paprika chicken jus CORNMEAL AND SAGE CRUSTED PICKEREL With tomato zucchini relish PONDEROSA BEEF HIP CARVERY Red wine jus an assortment of condiments including horseradish cranberry grainy mustard hot dijon mustard tarragon grainy mustard smoked chilli mustard Hunt club honey mustard CEDAR PLANKED SALMON Grainy mustard and maple marinated with assorted condiments including hot Dijon mustard red onion marmalade lemon aioli TRADITIONAL SLOW ROASTED PRIME RIB Red wine jus Yorkshire pudding assorted condiments PAN SEARED CHICKEN BREAST Stuffed with lemon pecorino and asparagus with porcini and pancetta cream sauce HERB CRUSTED STUFFED PORK LOIN Stuffed with apple and celeriac with creamy Goose Island s Honkers Ale sauce SEARED PORK TENDERLOIN OPTION ONE Crusted with fresh thyme ground pecan Hunt Cub honey served spiced jus SEARED PORK TENDERLOIN OPTION TWO Crusted with fig glaze and black pepper with caramelized onion jus 19

DINNER OF F ERING S DINNER BUFFET ENHANCEMENTS PREMIUM BREAD BASKET Upgrade bread selection to premium basket which includes Hunt Club fresh baked pain rustic breadsticks French baguette pretzel bread herbed focaccia SOUP STATION Add soup station to the buffet or served bowl of soup before dinner ANTIPASTO DISPLAY Grilled and marinated vegetables artisanal cured meats marinated and imported cheeses COCKTAIL SHRIMP AND SMOKED SALMON DISPLAY With appropriate condiments DOMESTIC AND IMPORTED CHEESES With dried fruit fresh grapes assorted crackers ADDITIONAL ENTREE CHOICE HOMEMADE DESSERT DISPLAY OF MINIATURES Variety of homemade mini pies assorted mini cheesecakes cr me brulee and chocolate mousse shots flavoured meringues double chocolate brownie wedges mini cookie filled jars assorted squares daily special treats from our Pastry Chef SLICED FRUIT AND BERRY PLATTER CHOCOLATE LOVERS Ask our Chef for details 20

DINNER OF F ERING S BARBECUE DINNER BUFFET BURGER BAR Barbecue burger bar dinner buffet includes fresh corn on the cob with assorted butters sliced seasonal melon fresh baked cookies and squares SALAD OPTIONS CHOOSE THREE HUNT CLUB CAESAR SALAD Hearts of romaine lettuce smoked bacon shaved parmesan spiced croutons house made Caesar dressing SUMMER GREENS Chopped artisan lettuces shaved radish carrot ribbons shaved Bermuda onions heirloom cherry tomatoes assorted vinaigrettes and dressings STEAKHOUSE WEDGE SALAD Crisp iceberg lettuce prosciutto chips fresh heirloom tomatoes crispy onions crumbled blue cheese blue cheese dressing ASIAN NOODLE SALAD Chow mein noodles crisp julienned vegetables sesame seeds fresh cilantro lime and ginger vinaigrette MINI RED SKIN POTATO SALAD With chopped red onions sweet peppers fresh scallions smoked cheddar and pommery vinaigrette PASTA SALAD DU JOUR BURGERS Handmade ground beef chuck burgers sundried tomato and oregano infused turkey burgers and Ontario lamb burgers served with classic toppings and condiments CLASSIC TOPPINGS AND CONDIMENTS Sliced tomatoes sliced onions crisp lettuce sliced pickles ketchup mustard and relish TOP SHELF TOPPINGS AND CONDIMENTS Caramelized onions saut ed mushrooms aged cheddar cheese swiss cheese crumbled blue cheese crumbled chevre bacon crumble baby spinach bruschetta mix guacamole chipotle aioli steak sauces and zucchini relish 21

DINNER OF F ERING S BARBECUE DINNER BUFFET BURGER BAR ENHANCEMENTS PREMIUM BURGER BUN SELECTION Upgrade burger bun selection to variety of whole grain buns pretzel buns sesame seed buns and ciabatta ADD BARBECUE BACK RIBS ADD HONEY MUSTARD BARBECUE CHICKEN GRILLED ARTISANAL SAUSAGES Choose two flavours POTATO WEDGES ASSORTED HOMEMADE PIES 22

DINNER OF F ERING S FORMAL BARBECUE DINNER BUFFET Formal barbecue bar dinner buffet includes fresh baked rolls baked potatoes with all the toppings OR barbecue glazed mini red skin potato brochettes with scallions corn on the cob with assorted butters grilled vegetable brochettes sliced seasonal melon platter and assorted homemade pies SALAD OPTIONS CHOOSE THREE HUNT CLUB CAESAR SALAD Hearts of romaine lettuce smoked bacon shaved parmesan spiced croutons house made Caesar dressing SUMMER GREENS Chopped artisan lettuces shaved radish carrot ribbons shaved Bermuda onions heirloom cherry tomatoes assorted vinaigrettes and dressings STEAKHOUSE WEDGE SALAD Crisp iceberg lettuce prosciutto chips fresh heirloom tomatoes crispy onions crumbled blue cheese blue cheese dressing MINI RED SKIN POTATO SALAD With chopped red onions sweet peppers fresh scallions smoked cheddar and pommery vinaigrette TOMATO AND WATERMELON SALAD Fresh cubed feta extra virgin olive oil balsamic reduction fresh mint FLOWERING BIBB SALAD With shaved asiago oven dried heirloom tomatoes orange segments white balsamic vinaigrette KALE AND BEET SALAD Lemon scented quinoa crumbled chevre chopped pecans sherry vinegar and cracked black pepper reduction SUMMER BEAN MEDLEY Mixed beans and chopped vegetables tossed in southwestern style vinaigrette PASTA SALAD DU JOUR 23

DINNER OF F ERING S FORMAL BARBECUE DINNER BUFFET CONTINUED Formal barbecue bar dinner buffet includes fresh baked rolls baked potatoes with all the toppings OR barbecue glazed mini red skin potato brochettes with scallions corn on the cob with assorted butters grilled vegetable brochettes sliced seasonal melon platter and assorted homemade pies FROM THE GRILL VARIETY OF ARTISANAL SAUSAGES CHOOSE THREE ARTISANAL SAUSAGES Turkey and apple spicy Italian chorizo turkey and sundried tomato marquez style lamb Guinness infused Bratwurst FROM THE GRILL ENTREES CHOOSE TWO HONEY MUSTARD GLAZED CHICKEN THIGHS MARINATED CHICKEN BREAST In lemon garlic and herbs BLACK ANGUS STRIPLOIN STEAKETTES Grilled to your liking with horseradish butter HP butter or smoked paprika and chive butter choose one and saut ed mushrooms CANADIAN ATLANTIC SALMON FILET With dill chimichurri sauce and grilled lemon GRILLED PICKEREL With cherry tomato relish and fresh scallions BARBECUE BACK RIBS Spice rubbed and slow roasted with whiskey bbq sauce FORMAL BARBECUE DINNER BUFFET ENHANCEMENTS GRILLED SHRIMP SKEWERS With thai chili glaze PREMIUM POTATO SIDE Upgrade potato to crab and smoked cheddar stuffed twice baked potatoes with bacon and scallions ADDITIONAL ENTREE CHOICE 24

DINNER OF F ERING S PLATED DINNERS SOUP OPTIONS All plated dinners include assorted fresh baked rolls and butter Upgraded bread basket warm house baked pain rustic assorted fresh baked rolls breadsticks French baguette pretzel bread herbed focaccia CLASSIC SOUPS ROASTED BUTTERNUT SQUASH SOUP Spiced cr me fraiche toasted pumpkin seeds FOREST MUSHROOM CREAM SOUP With truffle oil fresh thyme CREAMY HERBED TOMATO SOUP With roasted garlic oil cracked pepper and brie crostini MAPLE ROASTED PARSNIP PUREE With caramelized apple chili oil ROASTED TOMATO AND CUMIN With coconut cream naan crisp ANDALUSIAN GAZPACHO With coconut cream naan crisp chilled HOT AND SOUR CHICKEN SOUP Julienne of Asian vegetables crunchy chow mien DECADENT SOUPS CHILLED POTATO AND LEEK SOUP Smoked Norwegian salmon dill cr me fraiche TRADITIONAL FRENCH ONION SOUP Three cheese gratin leek threads CHORIZO AND PRAWN GUMBO Roasted leek and acorn squash burnt almond saffron cream CREAM OF ROASTED CAULIFLOWER AND BRIE Roasted garlic oil orange dust PUREE OF CELERIAC AND PEAR With blue cheese crostini sage dust CHICKEN AND LIME SOUP Brunoise of vegetables black beans quinoa CREAM OF PUMPKIN AND GRUYERE With clove cream toasted hazelnut chives MARSALA INFUSED LOBSTER BISQUE Roasted garlic cream burnt shallot lemon and parsley gremolata 25

DINNER OF F ERING S PLATED DINNERS SALAD AND APPETIZER OPTIONS SALADS SUMMER GREENS Artisan lettuces shaved radish carrot ribbons fennel julienne cherry tomatoes organic shoots honey grapefruit vinaigrette NAPA VALLEY SALAD Artisan lettuces Bermuda onions sliced grapes dried cranberries toasted pecans and chevre cranberry oregano vinaigrette BABY SPINACH SALAD Shaved asiago oven dried heirloom tomatoes orange segments white balsamic vinaigrette FLOWERING BIBB SALAD Red pepper confetti shaved grana Padano candied nuts sherry hazelnut vinaigrette ROASTED ARTICHOKE RED PEPPER AND SUMMER SQUASH TERRINE Chermoula style Israeli couscous carrot and orange puree toasted chickpeas DUO OF BEETS Goat cheese fondue orange segments pistachio dust aged sherry vinegar caramel INSALATA CAPRESE NAPOLEON Buffalo mozzarella vine ripe tomato balsamic paint crispy basil frisee extra virgin olive oil SOBA NOODLE SALAD NESTS Sesame vegetable julienne sweet soy glazed forest mushrooms crushed peanuts fresh cilantro ALMOND SCENTED CARROT AND FINGERLING POTATO SALAD Turmeric and mint yogurt hunt club honey drizzle sundried cranberries sprouts SHRIMP COBB SALAD Iceberg wedge shrimp skewer cherry tomato sliced egg smoked bacon blue cheese crumble avocado dressing WOVEN SALAD OF PROSCIUTTO AND MELON Baby arugula burnt shallot vinaigrette cracked pepper toasted pine nuts APPETIZERS SWEET POTATO AND ONION SAVOURY TATIN Puff pastry maple aioli fresh thyme spiced pecans baby greens SMOKED SALMON ROSES Rye blini pickled cucumber smoked paprika lemon cream Kalamata dust SHREDDED DUCK FLATBREAD Fresh oregano brandied apple gorgonzola squash jam cracked pepper 26

DINNER OF F ERING S PLATED DINNERS INTERMEZZO AND ENTREE OPTIONS INTERMEZZO STRAWBERRY LEMON MANGO OR RASPBERRY SORBET To cleanse the palate served in a rocks glass with mint sugar rim PORK AND LAMB ENTREES HERB CRUSTED PORK LOIN Stuffed with roasted apple and celeriac Goose Island s Honkers Ale cream sauce tarragon whipped Yukon gold potato seasonal vegetable CARAWAY PORK TENDERLOIN Truffled mushroom jus sweet potato croquette seasonal vegetable GRILLED SMOKED PEPPER CHOP Apple corn relish root vegetable succotash cassava chips BRAISED PORK BELLY Espresso barbecue glaze carrot cumin puree roasted Brussels sprouts SLOW ROASTED LAMB LEG Quince glaze rosemary jus crispy smashed mini red potatoes roasted root vegetable batons CHIMICHURRI COATED NEW ZEALAND LAMB RACK Red wine jus roasted garlic turnip mash charred tomatoes asparagus SLOW WINE BRAISED NEW ZEALAND LAMB SHANK Harissa braise reduction garlic polenta roasted squash CHICKEN ENTREES GARLIC AND ROSEMARY HALF CHICKEN Buttermilk and chive mashed potatoes chef s selection vegetables rich chicken jus ROASTED HALF CORNISH HEN XATO STYLE Olive and artichoke studded crushed fingerlings herb coated shrimp skewer romesco sauce Chef s selection vegetables PAN SEARED CHICKEN SUPREME Stuffed with lemon pecorino and spinach with porcini and pancetta cream sauce parsley whipped Yukon potatoes fresh asparagus PAN SEARED CHICKEN BREAST Balsamic onion glaze lemon scented potato cake seasonal vegetables MUSTARD FRIED CHICKEN SUPREME Barbecue chicken jus southern style dirty rice baby carrots BUTTER CHICKEN SUPREME Tandoori marinated roasted supreme makhani sauce aromatic basmati rice cumin roasted root vegetables grilled naan 27

DINNER OF F ERING S PLATED DINNERS ENTREE OPTIONS CONTINUED FISH ENTREES SALMON ROULADE Hunt Club honey whiskey glaze quinoa and roasted corn stuffing roasted beets wilted kale GRILLED SALMON FILET Grapefruit tarragon beurre blanc fried capers roasted garlic mashed potato vegetable medley BAKED SALMON Hoisin glaze scallion butter sweet gingered carrots toasted sesame sticky rice CORNMEAL AND SAGE CRUSTED PICKEREL Tomato zucchini relish buttermilk chive smashed mini red potato Chef s selection vegetables ALMOND CRUSTED TILAPIA FILET Charred tomato coulis onion infused fingerling confit Chef s selection vegetables BURNT MAPLE BUTTER BASTED PICKEREL Mustard sauce lemon scented potato cake fresh asparagus spears BAKED RAINBOW TROUT Saffron tomato broth charred leeks Parisienne potatoes fresh asparagus spears PROSCIUTTO WRAPPED HALIBUT Apple gastrique roasted garlic mashed Yukon potato chef s selection vegetables BAKED HALIBUT STEAKETTES Grilled shrimp skewer tomato orange horseradish salsa saut of fennel sweet pepper and summer squash BEEF ENTREES TRADITIONAL PRIME RIB DINNER With miniature Yorkshire pudding red wine jus butter whipped Yukon gold potatoes Chef s selection vegetables WHOLE ROASTED BLACK ANGUS STRIPLOIN Forest mushroom jus herb roasted mini red skin potatoes fresh buttered asparagus SLOW ROASTED BEEF TENDERLOIN Red wine jus horseradish whipped Yukon gold potatoes Chef s selection vegetables GRILLED FILET MIGNON Horseradish jus roasted garlic sweet potato and Yukon pave grilled asparagus SURF AND TURF Rare roasted tenderloin b arnaise sauce mini lobster tail rosemary scented fingerling potato cake chef s selection vegetables GRILLED STRIPLOIN STEAKETTE Red wine jus mushroom ragout thyme scented rosti potato buttered baby carrots CABERNET BRAISED BEEF SHORT RIBS Rosemary and smoked cheddar potato croquette grilled Mediterranean vegetables 28

DINNER OF F ERING S PLATED DINNERS DESSERT OPTIONS CLASSIC HUNT CLUB DESSERTS STRAWBERRY SHORTCAKE Orange scented tea biscuit berry puree fresh sliced strawberries vanilla chantilly cream SEASONAL FRUIT PAVLOVA Fruit paint rich vanilla Chantilly custard fresh fruit mint coulis BITTERSWEET CHOCOLATE GANACHE TORTE Salted caramel chocolate paint nut paste CLASSIC VANILLA BEAN CR ME BRULEE Mini biscotti fresh berries LEMON MERINGUE TART Raspberry coulis fresh raspberries lemon dust DECADENT HUNT CLUB DESSERTS PEACH CRUMBLE TART Cinnamon chantilly quenelle chilli brittle maple CHOCOLATE PATE Strawberry sorbet mango paint burnt almond buttermilk custard TRIO OF SORBET Fresh berries mint coulis meringue crumb candied peel FLOURLESS CHOCOLATE CAKE Chocolate paint macerated berries vanilla quenelle CHOCOLATE ORANGE CHEESECAKE Chocolate ganache gingerbread crumb orange coulis candied peel WHITE CHOCOLATE POT DU CR ME Blueberry compote clove cookie black pepper brittle 29

06 S T A T I O N O F F E R I N G S 30

S TAT I O N OF F ERING S STATION OPTIONS PRE DINNER LITE STATIONS IMPORTED AND DOMESTIC CHEESES Fresh crostini assorted crackers dried fruit fresh grapes candied nuts ICED SHRIMP DISPLAY Chilled black tiger shrimp served with lemon wedges and cocktail sauce FRESH SHUCKED OYSTER BAR Assorted east coast oysters with mignonettes cocktail sauce and fresh lemon ITALIAN ANTIPASTO DISPLAY Marinated assorted grilled vegetables assorted cheeses assorted pickles and olives cured Italian meats fresh crostini and bread TAPAS AND MEZZE DISPLAY Marinated assorted grilled vegetables assorted dips and hummus toasted crostini pain rustic and flat breads marinated feta and olives sherry macerated melon assortment of Spanish cheeses and fish chorizo and serrano ham GOURMET SALAD BAR Choose between a selection of fresh chopped romaine a variety of artisanal lettuces organic seedlings fresh vegetable julienne hard boiled eggs quinoa assorted seeds and nuts grated cheeses shredded albacore tuna or sockeye salmon grilled chicken breast strips bacon bits hot peppers assorted dressings SUSHI DISPLAY Selection of sushi rolls maki rolls and sashimi salted edamame tempura vegetables wasabi and pickled ginger GOURMET OPEN FACED SANDWICH DISPLAY Chef s choice array of canapes with assorted sandwich salads sliced imported cheese sliced artisanal meats and vegetables ASSORTED MINI QUICHE A selection of traditional and chef s creation quiches in miniature flakey pastry shells assorted vegetable chutneys 31

S TAT I O N OF F ERING S STATION OPTIONS CONTINUED SUBSTANTIAL STATIONS MASHED POTINI BAR Whipped Yukon gold potatoes served in a martini glass with assorted toppings including caramelized onions saut ed mushrooms scallions crumbled bacon smoked cheddar cheese crumbled blue cheese sour cream PASTA BAR A selection of three different pastas made fresh before your eyes with a variety of sauces meats vegetables and cheeses with fresh grated grana Padano parmesan and chilies TACO BAR Soft and hard taco shells with Mexican spiced fish or ground beef saut ed peppers assorted toppings including fresh pico de gallo guacamole sour cream shredded lettuce shredded cheddar cheese fresh scallions chipotle mayo and hot sauce bar STIR FRY STATION Individual Chinese take out boxes served with chicken and beef stir fry or sub one for shrimp with Asian vegetables and steamed rice or sub for fried chow mien noodle made fresh before your eyes and served with chop sticks fresh bean sprouts and scallions PAD THAI STATION Individual take out boxes served with chicken and tofu or sub chicken for shrimp or beef Pad Thai made fresh before your eyes and served with crushed peanuts scallions chili oil fresh bean sprouts fried egg and sriracha CEDAR PLANKED SALMON AND ROASTED BEEF TENDERLOIN CARVERY Slow roasted beef tenderloin maple and grainy mustard marinated cedar planked salmon fresh baked rolls red onion marmalade horseradish assorted mustards and lemon aioli 32

S TAT I O N OF F ERING S STATION OPTIONS CONTINUED DESSERT STATIONS HOMEMADE DESSERT DISPLAY OF MINIATURES A variety of homemade mini pies assorted mini cheesecakes cr me brulee and chocolate mousse shots flavoured meringues double chocolate brownie wedges mini cookie filled jars assorted squares daily special treats from our Pastry Chef SLICED FRUIT AND BERRY PLATTER GLUTEN FREE DESSERT DISPLAY Assorted mousse shots variety of flavoured cream brulee miniature fruit short cakes gluten free biscuits flourless chocolate cake two bite brownie bites sliced fruit peanut butter cookies flavoured meringues CHOCOLATE LOVERS Please ask the Chef for details 33

07 L A T E N I G H T 34 O F F E R I N G S

L AT E NIGH T O F F ERING S LATE NIGHT BREAKFAST BAR Smoked bacon scrambled eggs hash browns FRENCH FRY BAR Individually served French fries sweet potato fries spicy curly fries or sub one for onion rings with tomato ketchup and chipotle aioli BUILD YOUR OWN POUTINE Individually served French fries with hot homemade gravy and aged cheese curds CHILI DOG STATION Mini hot dog sliders with homemade chilli shredded aged cheddar fresh scallions and hot sauce bar MINI CHEESEBURGER SLIDERS With aged cheddar smoked ketchup aioli and port braised onions MINI GRILLED CHEESE With smoked cheddar hickory smoked ham and tomato jam ASSORTED THIN CRUST PIZZA With a variety of chef s choice gourmet toppings MINI FISH AND CHIPS STATION Two bite house beer battered haddock pieces fresh cut Yukon gold fries with lemon wedges tartar sauce and tomato ketchup NACHO BAR Warm fresh corn tortilla chips hot cheese pot assorted garnishes salsa and sour cream MOVIE STYLE POPCORN BAR Authentic popcorn machine with individual bags for serving and assorted flavour shakers BUILD YOUR OWN GOURMET BROWNIE STATION Warm brownies warm chocolate sauce caramel sauce berry compote vanilla ice cream and topping bar including maraschino cherries candied nut crumble Oreo crumb mini marshmallows and sundried cranberries WARM GOURMET DOUGHNUTS Sugar coated doughnut holes with topping bar including assorted syrups whipped cream Oreo crumb cinnamon shaker toasted coconut and fresh berries COOKIES AND MILK Miniature warm cookie assortment with milk bar for dipping 35

08 E V E N T P A C K A G E S 36

GOLD PACK A G E CANAPES Four passed canapes chosen from the premium passed canapes selections FIRST COURSE Choose one soup from our classic soup selections SECOND COURSE Choose one salad from our salads selections THIRD COURSE choice of Prosciutto Wrapped Halibut or Grilled Filet Mignon or Surf and Turf DESSERT Choose one of our decadent Hunt Club desserts LATE NIGHT Build your own poutine bar 37

SILVER PACK A G E CANAPES Three passed canapes chosen from the passed canapes selections FIRST COURSE choice of Decadent Soup Selection or Duo of Beets Salad or Caprese Napolean Salad SECOND COURSE choice of Slow Wine Braised New Zealand Lamb Shank or Mustard Fried Chicken Supreme or Baked Rainbow Trout DESSERT Choose one of our decadent Hunt Club desserts 38

B R ONZE PACK A G E FIRST COURSE choice of Classic Soup Selection or Summer Greens Salad SECOND COURSE choice of Caraway Pork Tenderloin or Garlic and Rosemary Half Chicken or Grilled Salmon Filet DESSERT Choose one of our decadent Hunt Club desserts 39

09 I D E A G A L L E R Y 40

09 I D E A G A L L E R Y 41

10 E V E N T R O O M S 42

E VENT RO O MS RECEPTION THEATRE U SHAPE DINNER Main Dining Room 600 400 50 300 Private Dining Room 100 70 25 60 South Lounge 100 100 30 40 60 Main Lounge 200 150 40 90 Blue Lounge 60 40 25 30 43

11 E V E N T P O L I C I E S 44

E VE NT P O LICIES CANCELLATION POLICY For all Member functions which have limited availability Members accounts will be charged the advertised cost at the time of reservation All cancellations must be received 48 hours prior to the event WINE CORKAGE POLICY The conditions are Wine must be commercially made and unopened Homemade wine not allowed Club staff must open wine Must be served in a food service area not a lounge All the same obligations and responsibilities pertaining to beverage service apply and Corkage fee of 20 00 per bottle will be charged MEMBER SPONSORED PRIVATE FUNCTION GUIDELINES A Member sponsor of a function including non Members is responsible for ensuring that Rules and regulations regarding Club etiquette are followed by all those attending Dress regulations are understood and adhered to by all men and women attending the event The Main Lounge Dining Room and South Lounge are considered to be formal areas and tie and jacket is considered appropriate The sponsor is present at all times during the function and that all guests leave the Club as scheduled If the sponsor is unable to be present at all or any part of the function another Club Member must be designated to act on behalf of the sponsor in accordance with the above mentioned guidelines Invoiced costs for any damages or loss that occurred at the function may be promptly remitted to the Club by the sponsor 15 gratuity is charged on food and beverage An applicable tax of 13 hst is charged on all items including gratuity In all cases Members are billed and responsible for payment of any supplies consumed by the party convened at the Club Under no circumstances is the Club s name to be used in any advertising promotion or publicity etc Otherwise cancellation of any said function may result Written application must be made and approval given by Club Management for such Member sponsored events as follows 1 Fund Raising Charity 2 Media Community Bulletin 3 Political 4 Labour Negotiations 5 Corporate Promotion SPONSORED WEDDING POLICY The London Hunt and Country Club is available for Sponsored Weddings providing the following criteria are met Sponsor must be a Member of the London Hunt and Country Club Guest count must exceed 100 guests to reserve the Main Dining Room Deposit of 2 500 00 required on confirmation of date Payment of 50 estimated cost of food and beverage is required when menu is finalized The remaining 50 is to be paid four days before the event Member sponsor is responsible for account payment Member sponsoring must be present for event Member sponsoring is responsible for the conduct of all guests and all damages or loss incurred by the Club during event A set up fee will be charged for the wedding reception Please note menu prices are subject to change and do not include beverages gratuities taxes or other charges 45

12 M E E T O U R 46 T E A M

ME E T O U R TEA M MICHAEL STARK Executive Chef mstark londonhuntclub com GINNY LEYTEN Events Coordinator gleyten londonhuntclub com LISA ITTERMAN Catering Manager litterman londonhuntclub com 47

www londonhuntclub com