Banquet Menu Selections - The National Club
Banquet Menu Selections - The National Club
Banquet Menu Selections - The National Club
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Soup<br />
Salad<br />
Appetizers<br />
<strong>The</strong> <strong>National</strong> <strong>Club</strong><br />
Private Function <strong>Menu</strong> Suggestions<br />
Choice <strong>Menu</strong>s: Starters and desserts are limited to one choice.<br />
Entrée splits are limited to two choices with a $3.50 surcharge per person.<br />
A guarantee of each entrée is required 72 hours in advance as well as names for place cards<br />
to ensure smooth service. Surcharge includes the printing of the place cards.<br />
Roasted beetroot puree with dill and lemon infused crème fraiche ..............................................<br />
$6.95<br />
Corn, potato & cheese soup with corn kernels ...............................................................................<br />
. $6.95<br />
Tomato fennel soup puree with basil oil splash ...............................................................................<br />
. $6.50<br />
Caramelized onion, sautéed mushroom soup with cheddar cheese crostini ...............................<br />
$7.50<br />
Lobster bisque with lemon crème fraiche and lobster nuggets ......................................................<br />
$9.95<br />
Mesclun greens with grape tomatoes, garden vegetable julienne and house vinaigrette .........<br />
$6.95<br />
Italian garden leaf salad with capers, toasted pine nuts, Roma tomato, Parmigiano slivers,<br />
roasted garlic basil Vinaigrette<br />
Baby spinach salad with crumbled port infused stilton cheese, candied walnuts, roasted<br />
pear, honey grainy mustard vinaigrette<br />
Five leaf salad with mandarin orange, toasted hazel nuts, cherry tomato, goat cheese<br />
nuggets, brown sugar apple cider vinaigrette<br />
Boston bibb salad with roasted squash, sunflower seeds, apple wood smoked cheddar<br />
cheese, aged balsamic vinegar dressing<br />
Sliced Niagara prosciutto with honey roasted pear, micro greens, and an organic olive oil<br />
splash<br />
Vodka cured smoked salmon gravlax with caper berries, red onion, horseradish cream<br />
and kalamata olive bread crisp<br />
...<br />
$7.95<br />
........<br />
$8.50<br />
...........<br />
$7.95<br />
.........<br />
$8.95<br />
...<br />
$11.95<br />
.......<br />
$14.95<br />
Wild mushroom risotto with Parmigiano-Reggiano slivers with white truffle oil droplets .........<br />
$10.95<br />
Smoked trout filet with orange supreme, roasted fennel, arugula leaves, honey orange<br />
dressing<br />
Thinly sliced beef Carpaccio with micro arugula cress, Parmigiano-Reggiano slivers,<br />
olicatessen olive oil and aged balsamic vinegar swirl<br />
Insalata caprese with heirloom tomato, mozzarella cheese, grilled and marinated red onion,<br />
basil cress<br />
........<br />
$14.95<br />
...........<br />
$12.95<br />
. $9.95<br />
Continued on to next page...<br />
www.softcafe.com
Entrées<br />
Private Function <strong>Menu</strong> Suggestions<br />
Traditional prime rib of beef with Yorkshire pudding, buttermilk mashed Yukon gold potato<br />
and french served au jus<br />
Whole roasted sliced Chinese pork loin with char sui sauce, steamed jasmine rice infused<br />
with goji berries, sautéed baby bok choy<br />
. $31.95<br />
. $26.95<br />
Panko and herb crusted rack of lamb served with caramelized onion and fennel mashed<br />
potato, shiraz essence<br />
....<br />
$39.95<br />
Seared choice veal filet mignon brushed with porcini mushroom powder, served upon wild<br />
mushroom risotto, Marsala cream sauce<br />
. $39.95<br />
Grilled Alberta beef tenderloin on roasted root vegetable risotto, Parmigiano-Reggiano<br />
slivers, served with Madeira peppercorn essence<br />
Grilled New York strip loin steak with herb roasted mini red potatoes, marchand de vin<br />
sauce<br />
........<br />
$39.95<br />
........<br />
$35.95<br />
Seared breast of chicken supreme with a honey and aged balsamic glaze served with sun<br />
dried tomato, thyme Yukon gold mashed potato, natural pan juices<br />
. $26.95<br />
Slow roasted Cornish game hen brushed with a fig and almond glaze served on a roasted<br />
squash, toasted sunflower seed, sun-dried cherry rice pilaf, port wine reduction<br />
Pan seared Pacific cod set upon forbidden rice infused with peppers and green onion<br />
served with a citrus saffron butter cream sauce<br />
Pan seared Ontario rainbow trout fillet served on an ancient blend of grains and rice pilaf<br />
infused with toasted almond slivers, shiitake mushrooms, chives, served with tarragon<br />
beurre blanc<br />
Duo Plates<br />
Seared breast of chicken supreme with grilled black tiger shrimp, with tarragon, Roma<br />
tomato Pernod cream sauce<br />
Grilled beef tenderloin medallion with seared pacific cod pave served with cabernet<br />
essence and chardonnay beurre blanc<br />
Cold Plates<br />
Grilled breast of chicken supreme with honey soya sesame glaze served with forbidden<br />
rice salad infused with cashews, red peppers, dried fruits and green onion and micro<br />
cress<br />
Roasted Alberta beef tenderloin with caprese salad, caramelized onion, micro greens and<br />
pesto vinaigrette<br />
Seared and chilled Atlantic salmon fillet brushed with Tandoori spice set upon a kamut<br />
kernel salad infused with sun-dried cherries, Shiitake mushrooms, green onion and<br />
cabbage cress, served with coriander lime mayonnaise<br />
..<br />
$31.95<br />
.........<br />
$29.95<br />
....<br />
$29.95<br />
........<br />
$29.95<br />
.............<br />
$42.95<br />
......<br />
$26.95<br />
..<br />
$39.95<br />
.......<br />
$33.95<br />
Continued on the next page...
Vegetarian Meals<br />
Desserts<br />
Private Function <strong>Menu</strong> Suggestions<br />
Ravioli filled with smoked mozzarella, pesto tomato sauce, parmesan cheese, olive oil<br />
splash<br />
........<br />
$24.95<br />
Wild mushroom risotto with a drizzle of truffle oil ..........................................................................<br />
. $18.95<br />
Grilled tofu with tika masala sauce, jasmine rice, steamed green vegetables ..........................<br />
$22.95<br />
Seared polenta cake with eggplant puree, grilled portobello mushroom, steamed green<br />
vegetables, light tomato sauce<br />
.......<br />
$22.95<br />
Red velvet white chocolate mousse cake with raspberry compote ...............................................<br />
$8.95<br />
Citrus swirl baked cheesecake with tropical fruit coulis and seasonal berries ............................<br />
$8.95<br />
Semi sweet flourless chocolate cake with Griotte cherry sauce and chantilly cream .................<br />
$8.95<br />
Vanilla bean crème brule with apricot ginger snap wafer ...............................................................<br />
$8.95<br />
Marsala coffee tiramisu with marinated berries, chocolate hazel nut biscotti ..............................<br />
$8.95<br />
Granny smith apple honey almond oatmeal crisp with vanilla yogurt ice cream .........................<br />
$8.95<br />
Lemon Sabayon citrus tart with passion fruit coulis and chantilly cream .....................................<br />
$8.95<br />
Platters of assorted sliced fresh fruits ............................................................................<br />
. $5.95 per person<br />
Assorted freshly baked cookies and biscotti .................................................................<br />
. $14.95 per dozen<br />
Assorted truffles and petit fours ...................................................................................<br />
. $31.95 per dozen<br />
Platter of artisan premium cheese ................................................................................<br />
$12.95 per person<br />
Chef's selection of cheeses to include Stilton, served with crackers, fruit and nuts<br />
Coffee, Decaf and Assorted Herbal Teas .....................................................................<br />
. $2.95 per person<br />
<strong>The</strong>se are only menu suggestions.<br />
If you should have any special menu requests or budget<br />
requirements just let us know and we would be happy to suggest alternative options.
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