Banquet Menu - Delta Hotels

Banquet Menu 

Prices Subject to change without notice 

Taxes & gratuities not included 

Last revised December 2010 

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OUR HOTEL 

Welcome to the ideal location for your next meeting or convention in Ottawa. The minute you enter the 

Delta Hotel Ottawa City Centre, you will be impressed by the attention to detail and décor of our facility. 

Overlooking the city’s scapes and natural wonders of Canada’s Capital, our hotel is ideally located in the 

heart of downtown Ottawa’s business and entertainment districts, just steps away from the Parliament 

Buildings, shopping and major attractions. Book your next event at the Delta Hotel Ottawa City Centre 

MOUTH‐WATERING CUISINE 

Executive Chef, Christopher Marz, and his culinary team have selected recipes that incorporate regional 

ingredients using fresh produce, flavourful herbs and premium meats. Browse our menu and note the 

Chef’s recommendations and signature dishes identified in boxes. Select from the menu items we’ve 

listed, or, work with our Chef to customize a menu for your event. Our flexible catering options allow 

you to develop a menu that meets your needs. 

MEET & CELEBRATE 

Our hotel features some of the largest function space in Ottawa including, 11 breakout rooms and 

penthouse level reception rooms and 24,000 square feet of space to accommodate groups of all sizes. 

Whether you’re hosting a small meeting for ten or planning an event for 900 guests, let us be your host. 

Plus, our catering and conference services team will take care of all the details to guarantee your event is 

a success. Ask about our unique meeting packages that include themed coffee breaks to make your event 

dynamic and fun! 

LET US CATER TO YOUR NEEDS 

Our Hotel 

At the Delta Hotel Ottawa City Centre, you will find much more than your standard array of hotel 

services. Our dedicated team of hotel professionals will ensure that your meeting runs smoothly, from 

the quality of the audio/visual equipment to the refreshments and everything in between. Whatever your 

event, our hotel will deliver more than you expect. To schedule an appointment, please contact us at (613) 

237‐3600. 




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FOOD AND BEVERAGE 

The Place to Meet 

Menu selections and contracts must be finalized forty five (45) days prior to the function. 

The number of people must be guaranteed 72 business hours before the event for groups of 300 and less, 

and 96 business hours before the event for groups of over 300 people. When no guarantee is given, the 

estimated number of people at the time of booking is taken as a guarantee for billing. 

The Client agrees to pay the number guaranteed or in attendance, whichever is greater. The Hotel is 

prepared to serve 2% above the guarantee up to a maximum of 20 persons, provided this does not exceed 

the capacity of the room. 

Menu prices will be confirmed 3 months prior to the function. All pricing is priced “per person” unless 

otherwise indicated. All prices quoted for food and beverage are subject to applicable provincial and 

federal taxes and a 15% service charge. 

Governed by the Ontario liquor laws, no beverage service will be permitted after 2:00 a.m. 

Food on buffets can only be left out for a maximum of 2 hours due to Food Safety Regulations. 

Children 12 years and under will receive a 50% discount on meals or a children’s menu is available. 

DIETARY CONSTRAINTS AND FOOD ALLERGIES 

The Delta Hotel Ottawa City Centre is proud to have a well established and maintained food allergy and 

restriction policy. We are pleased to offer alternative meals for those guests with special dietary 

constraints. Special requests must be made 3 business days prior to your event. 

In the event that any of the guests in your group has food allergies, you shall inform us of the names of 

such persons and the nature of their allergies, in order that we can take the necessary precautions when 

preparing their food. Your Conference Service Manager will be happy to answer any questions you have. 




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SERVICE CHARGES 

All food and beverage requirements to be served in the function rooms are exclusively supplied by the 

Delta Hotel Ottawa City Centre Catering Department. The only exceptions to this is with respect to 

wedding cakes, where a $50.00 cake cutting fee may apply, and wine to be served with dinner, where a 

$15 per bottle corkage fee will apply. 

A $50.00 labour charge is applicable for food functions of less than 25 people. 

If a function should require a bar; it is required that the net bar sales are $500 or more. Should the net bar 

sales be less than $500, the difference will be added to the final bill. 

When the services of a Chef are required, a minimum of four (4) hours service charge, at $25.00 per hour 

is applicable. 

MUSIC 

For functions hiring a disc jockey or live music, a SOCAN licensing fee will apply. 

TELEPHONE/INTERNET ACCESS 

A dedicated phone line is available upon request, which allows you to make or receive calls directly. This 

dedicated telephone line (with long distance available upon request) is at a charge of $25 per day 

All our rooms have high‐speed Internet access capabilities; costs depend on specific needs. Please contact 

our in‐house audio visual supplier for more details. 

AUDIO VISUAL 

Our in‐house supplier is TBA. 


Use of alternative audio‐visual supplier will require clearance from the Hotel in order to ensure that the 

necessary insurance documents are filed. Additionally, applicable user fees will be charged to cover the 

additional cost of the use of Hotel resources in the course of executing you event. Schedules of these costs 

are available upon request. 




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SECURITY REQUIREMENTS 

For certain events, the Hotel may require that security guards be provided at the client’s expense ($25.00 

per hour plus HST per security guard, minimum of 2 security guards). Only Hotel approved security 

firms may be utilized. 

MATERIAL DELIVERY AND PICK‐UP / HANDLING CHARGES 

Delivery of materials for meetings will only be accepted 72 hours prior to the function (storage space is 

subject to availability). The material must clearly show the following information: 

Name of event: 

Date of Event: 

Name of Event Contact: 

Room Name: 

Catering Representative: 

Number of items: 

Attention: Banquet Department 

A Handling Charge of $1.00 per box (in and out) will apply when more than 10 boxes are expected. 

The Hotel does not provide storage or handling services for exhibit material. All material and exhibits 

must be removed from the Hotel premises on the last day of the event. The client is responsible to make 

arrangements for the pick‐up of all material. 

The Hotel assumes no liability for loss or damage to materials while stored on Hotel premises. Items 

stored for more than 72 hours will be charged $5.00 per box per day. 

Our receiving dock business hours are 7:00AM – 3:30PM Monday through Friday. Please make 

alternative arrangements with your Crowne Meeting Manager outside of these times. Labour charges for 

weekend deliveries/pick ups may apply. 

FUNCTION ROOMS 


The Delta Hotel Ottawa City Centre reserves the right to charge allocated function space should the 

number of guests exceed the maximum capacity of the room or not meet the minimum required number 

of guests for that room. 

In accordance with fire regulations, no fire exits are to be blocked. Candles with an open flame are not 

permitted. 

Nails, tacks and tape are strictly forbidden. Easels and corkboards are available. Kindly make 

arrangements with us beforehand if you have anything to affix. 




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CLOAK ROOM 

Coat check facilities are available on a host or cash basis. The Hotel assumes no responsibility for loss or 

theft. Please speak to your Conference Service Manager to make arrangements. 

FLORAL AND DECOR 

Your Catering Representative will be pleased to assist you with any floral, entertainment and décor 

recommendations. Entertainment should cease by 1:45 a.m. in order to vacate the function by 2:00 a.m. 

CANCELLATION 

In the event of cancellation within nine (9) weeks prior to the function date, a cancellation fee equal to the 

deposit will be charged. Should the function be cancelled within six (6) weeks prior to arrival, the full 

value of the regular meeting room rental and the estimated food value will be charged. If the function is 

cancelled three (3) weeks or less prior to the function, full food and beverage and rental costs will be 

charged. 

DEPOSIT AND CREDIT BILLING 


A deposit of $1000.00 is required to confirm all bookings. This deposit is non‐refundable. 

All social functions will be required to pay 100% of estimated charges 72 hours prior to the event by 

credit card, certified cheque or cash. 

Groups who wish to request direct billing should complete a credit application four (4) months prior to 

the event to allow sufficient time to receive approval from our Credit Manager. All payments are due 

within thirty days of receipt of invoices. 




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Coffee Breaks 

Beverages 

INDIVIDUAL MILK ....................................................................................................................... $1.95 (each) 

FRESHLY BREWED COFFEE AND TEA .......................................................................................... $3.75 (per cup) 

ASSORTED INDIVIDUAL SOFT DRINKS (COKE, SPRITE, GINGER ALE AND DIET COKE) ............ $3.50 (each) 

ASSORTED INDIVIDUAL CHILLED JUICES ................................................................................... $3.00 (each) 

JUG OF WHITE OR CHOCOLATE MILK (12 X 5OZ GLASSES) ....................................................... $16.50 (per jug) 

JUG OF ICE TEA (6 X 5OZ GLASSES) ............................................................................................. $16.00 (per jug) 

ASSORTED JUGS OF POP (COKE, SPRITE, GINGER ALE & DIET COKE) ....................................... $16.95 (per jug) 

ASSORTED JUGS OF CHILLED JUICES (12 X 5OZ GLASSES) .......................................................... $19.95 (per jug) 

Water Menu 

SAN PELLEGRINO WATER 500ML .............................................................................................. $5.25 (per bottle) 

PERRIER WATER 500ML .............................................................................................................. $5.25 (per bottle) 

NESTLE PURE LIFE NATURAL WATER 500ML ............................................................................ $1.75 (per bottle) 

From our Bakery 

WARM CINNAMON OR PLAIN SCONES WITH PRESERVES .......................................................... $2.95 (each) 

ASSORTED GRANOLA/CEREAL BARS .......................................................................................... $2.95 (each) 

COLD CEREAL AND MILK ........................................................................................................... $2.95 (per person) 

SUMPTUOUS ASSORTED COOKIES ............................................................................................... $2.95 (per person) 

ASSORTED SQUARES .................................................................................................................... $2.95 (per person) 

ASSORTED MARKET TURNOVERS ............................................................................................... $31.50 (per dozen) 

BAGELS WITH FLAVOURED CREAM CHEESE .............................................................................. $26.50 (per dozen) 

BAKER’S BASKET OF DANISH PASTRIES, CROISSANTS AND MUFFINS ....................................... $31.50 (per dozen) 

Healthy Snacks 

WHOLE FRESH FRUIT .................................................................................................................. $2.50 (each) 

ASSORTED YOGURTS ................................................................................................................... $2.95 (each) 

FRESH FRUIT SALAD .................................................................................................................... $3.95 (per person) 

SLICED FRESH FRUIT ................................................................................................................... $4.95 (per person) 

ADD CHOCOLATE FONDUE TO SLICED FRESH FRUIT ................................................................ $2.95 (per person) 

ASSORTED FRUIT BREADS (12 SLICES PER LOAF) ........................................................................ $2.95 (per person) 

CANADIAN YELLOW AND WHITE CHEDDAR CUBES (1.5 OZ / PER PERSON) ........................... $3.95 (per person) 




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Themed Coffee Breaks 

O DE TO V ITALITY AND L ONGEVITY 

Mediterranean Vegetable Platter with Hummus and Pita Chips, 

Whole Fresh Fruit and V8 Juice 

$8.95 per person 

F UN AT THE M OVIES 

Freshly Popped Popcorn, Chocolate Bars, 

Mrs. Vicky Potato Chips and Soft Drinks 


T ROPICAL I SLAND F ANTASY 

Banana Loaf, Brown Sugar and Rum Soaked Pineapple Cubes, 

Mango and Raspberry Smoothies 


C ASUAL S PLENDOR 

Orange Juice, Seasonal Sliced Fresh Fruit, Assorted Squares, 

Freshly Brewed Coffee and Tea (Regular and Herbal) 


P ICK M E U P B REAK 

Assorted Fruit Juices 

Low Fat Yogurt Parfaits with Homemade Maple Roast Granola 

Seasonal Fruit Kabobs with Berry Coulis 



P RESTON S TREET B REAK 

Assorted Italian Biscotti and Stuffed Canolli, Flavored Coffee, Tea (Regular and Herbal) 


E NERGY B REAK 

Energy Bars 

Assorted Vitamin Flavored Waters 

Powerade Energy Drinks 


T HE A RCTIC I CEBERG 

Assorted Nestle Ice Cream Bar Novelties and Frozen Juice Bars, 






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Rise & Shine Breakfast 

Fresh Start Continental 

C HILLED O RANGE AND G RAPEFRUIT J UICE 

F RESH F RUIT S ALAD 

B AKERS B ASKET OF T RADITIONAL C ROISSANTS, D ANISH P ASTRIES, 

M UFFINS, T OAST, B AGELS, F RUIT B READ OR S CONES (CHOICE OF 3) 

B UTTER AND P RESERVES 

F RESHLY B REWED C OFFEE AND T EA (REGULAR AND H ERBAL) 


The Long Distance Runner 

C HILLED O RANGE, A PPLE AND G RAPEFRUIT J UICE 

L OW F AT F RUIT Y OGURT 

C OLD C EREAL AND M ILK 

S LICED F RESH F RUIT 

C INNAMON S CONES, B RAN M UFFINS AND W HOLE W HEAT T OAST 

M ARGARINE AND P RESERVES 



Rise & Shine Ottawa 

(minimum 25 person) 

C HILLED O RANGE AND G RAPEFRUIT J UICE 


F RESH B ASKET OF M ARKET C ROISSANTS, D ANISH P ASTRIES, S CONES, M UFFINS, 

T OAST, B AGELS OR F RUIT B READ (CHOICE OF 3) 

C OLD C EREAL AND M ILK 

S CRAMBLED E GGS 

S AUSAGE, H AM OR C RISP B ACON (CHOICE OF 2 M EATS) 

C OUNTRY S TYLE P OTATOES 

B UTTER AND P RESERVES 



A N A DDITIONAL $1.50 PER PERSON FOR GROUP SMALLER THAN 25 PEOPLE 




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Breakfast Enhancements 

C ANADIAN C HEESE T RAY 

Cubed Canadian White and Yellow Cheddar and Brie (1.5 oz per person) 


Assorted Individual Cereals 

$ 2.95 per person 

Assorted Individual Yogurts 

$ 2.95 per person 

P REMIUM G EVALIA C OFFEE U PGRADE 

Upgrade Your Breakfast Coffee to Gevalia Medium or Dark Roast and Start the Day Even Better! 

$0.75 per cup 

C INNAMON S WIRLED F RENCH T OAST 

Freshly Baked and Served Warm with Ottawa Valley Maple Syrup 


C HEESE O MELET 

Farm Fresh Egg Omelet with Canadian Cheddar 


M ANGO AND R ASPBERRY F RUIT S MOOTHIE 

Yogurt Based Smoothie with Mango, Raspberry and Sweetened with Honey 


E GGS B ENEDICT 

Poached egg on an English muffin topped with Hollandaise sauce 


B ELGIUM W AFFLES 

Served with whipped cream and Ottawa Valley Maple Syrup 





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Working Cold Buffet Luncheons 

Lean and Mean 

C HEF’ S C HOICE S OUP OF THE D AY 

P ICKLED, M ARINATED, AND F RESH V EGETABLE P LATTER WITH O LIVES 

AND R ELISH I NCLUDING F AT F REE R ANCHERS D IP 

G ARDEN G REEN S EASONAL S ALAD WITH A SSORTED D RESSINGS 

C HEF’ S F RESHLY M ADE C OMPOSED S ALAD OF THE D AY 

R IDEAU B AKERY P UMPERNICKEL T OPPED WITH T UNA F LAKES, L OW F AT C OTTAGE C HEESE, 

F RESH D ILL AND S CENTED WITH A T OUCH OF L EMON L IME 

L EBANESE P ITA P OCKET WITH G RILLED C HICKEN, S HREDDED P ICKLED T URNIP, O NION, 

T OMATO, G ARDEN G REENS AND F RESH H UMMUS 

W HOLE W HEAT W RAP R OLLED WITH L OW F AT C REAM C HEESE, A SPARAGUS, 

C RISP R ED P EPPERS, S HAVED R ED O NION, S HREDDED C ARROT AND T ENDER S PROUTS 

(CHOICE OF T WO S ELECTIONS) 


C HEF’ S D AILY D ESSERT S ELECTION 

F RESHLY B REWED C OFFEE AND T EA 


The Tuscany 


P ICKLED, M ARINATED AND F RESH V EGETABLE P LATTER WITH O LIVES AND R ELISH I NCLUDING F AT F REE 

R ANCHERS D IP 



P ROSCIUTTO, B ROCCONCINI AND R OAST R ED P EPPER P ANINI WITH P ESTO D RIZZLE 

G ENOA S ALAMI AND T OMATO B RUSCHETTA C IABATTA WITH F RESH B ASIL 

AND P ADANO P ARMESAN 

M ARINATED G RILLED V EGETABLE F OCCACIA W EDGE WITH C RUMBLED G OAT C HEESE, B ABY S PINACH 

AND A GED B ALSAMIC V INEGAR 









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O Canada 


P ICKLED, M ARINATED AND F RESH V EGETABLE P LATTER WITH O LIVES AND R ELISH I NCLUDING F AT 

F REE R ANCHERS D IP 



M ONTREAL S MOKED M EAT S ANDWICH ON M ARBLED R IDEAU R YE 

C RISP K OSHER P ICKLES, S AUERKRAUT AND E NGLISH S TYLE M USTARD 

S HAVED T URKEY C ROISSANT WITH C RISP G ARDEN L ETTUCE, A GED C ANADIAN C HEDDAR AND 

T ANGY C RANBERRY R ELISH 

O PEN F ACED B AGEL WITH L OW F AT C REAM C HEESE AND S LICED A TLANTIC S MOKED S ALMON 

S HAVED R ED O NION AND C APERS 






Red White and Blue 


P ICKLED, M ARINATED AND F RESH V EGETABLE P LATTER WITH O LIVES AND R ELISH I NCLUDING F AT 

F REE R ANCHERS D IP 



C OLD W ATER S HRIMP AND C RAB S ALAD ON A W HOLE W HEAT C IABATTA WITH S ALAD S PROUTS AND 

L OW F AT C ITRUS M AYONNAISE 

“PHILLY” C HEESE S ANDWICH WITH S HAVED B EEF, S AUTÉED M USHROOM AND P EPPERS 

G RAINY M USTARD M AYONNAISE AND H AVARTI M ELT 

C RISPY R AW V EGETABLES IN A W HOLE W HEAT W RAP WITH C HICK P EAS AND C ORN 

T OSSED IN A S ESAME S EED V INAIGRETTE 









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Create a Deli Sandwich 


C HEF’ S F RESHLY M ADE S ALAD OF THE D AY 

P ICKLED, M ARINATED AND F RESH V EGETABLE P LATTER WITH O LIVES AND R ELISH I NCLUDING 

F AT F REE R ANCHERS D IP 

A S ELECTION OF S ANDWICH F ILLINGS AND T OPPINGS I NCLUDING D ELI C OLD C UTS, 

Z ESTY T UNA S ALAD AND E GG S ALAD 

A V ARIETY OF B READS AND B AGUETTE 



$21.95 PER PERSON 

Custom Lunch Upgrades and Options 

(applicable only to lunches) 

A DDITIONAL C OMPOSED S ALAD 


C ANADIAN C HEESE T RAY 

Cubed Canadian White and Yellow Cheddar and Brie (1.5 oz per person) 


P LEASE I NQUIRE A BOUT L OCAL OR O RGANIC M ENU S ELECTIONS FOR YOUR G ROUP F UNCTIONS 




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Hot Buffet Luncheons 

Little Italy Pasta Lunch 

(Minimum of 20 people) 

I NSPIRATIONAL S OUP OF THE D AY 

S ELECTION OF T WO S EASONAL AND M ARKET F RESH S ALADS 

M EDITERRANEAN STYLE V EGETABLE P IZZA 

WITH F ETA C HEESE 

B EEF AND M OZZARELLA L ASAGNA 

C RUSTY B READ ROLLS 

D ESSERT S ELECTION OF THE D AY 

F RESHLY B REWED C OFFEE AND T EA(REGULAR AND H ERBAL) 


House of Commons Buffet 


I NSPIRATIONAL S OUP OF THE D AY 

S ELECTION OF T WO S EASONAL AND M ARKET F RESH S ALADS 

H OT E NTRÉE S ELECTIONS: 

P LEASE S ELECT A NY T WO H OT E NTRÉES F ROM THE 

P LATED L UNCH S ELECTIONS T HAT F OLLOW 

F RESH S EASONAL V EGETABLE S ELECTION 

C HEF’ S S ELECTION OF A PPROPRIATE S TARCH 

A SSORTED B YWARD M ARKET B AKED R OLLS 

D ESSERT T ABLE 


$29.50 per person* 

Add a third entrée for an additional $2.95 per person 

Add an additional seasonal salad for $1.50 per person 

*Pricing based on a minimum of 30 people / Less than 30 people a $1.95 surcharge applies 




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Plated Lunchtime Favorites 

One Entrée Lunch Includes 

C HOICE OF C HEFS I NSPIRATIONAL S OUP OF THE D AY OR S EASONAL G ARNISHED S ALAD 

F RESHLY B AKED B ASKETS OF B READ WITH B UTTER 

M AIN C OURSE 

(PLEASE S ELECT O NE OF THE E NTRÉES L ISTED B ELOW) 

D AILY D ECADENT D ESSERT 


Two Entrée Lunch Option 

I NCLUDE A S ECOND P LATED E NTRÉE P RE‐ S ELECTED A M INIMUM 72 H OURS P RIOR 

FOR AN A DDITIONAL 


Our Plated Favorites 

(1 CHOICE OF ENTRÉE: MINIMUM 20 PEOPLE) 

(2 CHOICE OF ENTRÉES: MINIMUM 50 PEOPLE) 

D ANIEL’ S F AMOUS J ERK C HICKEN 

C ARIBBEAN INSPIRED TENDER CHICKEN BREAST RUBBED WITH JERK SPICE, GRILLED AND 

TOPPED WITH A TOMATO C REOLE SAUCE 


S UGAR B USH P ORK L OIN 

F RESH C ANADIAN PORK LOIN BRUSHED WITH OUR S UGAR B USH GLAZE (OTTAWA V ALLEY 

MAPLE SYRUP, D IJON AND CRUSHED PEPPERCORNS). F INISHED WITH A CARAMELIZED APPLE 

AND C ALVADOS SAUCE 


W HITE W INE P OACHED S ALMON 

A TLANTIC SALMON FILET GENTLY POACHED WITH C HARDONNAY AND FINISHED WITH 

WITH LEMON AND TARRAGON CREAM 





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Plated Lunchtime Favorites 

B ANGKOK C HICKEN 

L EMONGRASS AND CHILI MARINATED BREAST OF CHICKEN WITH A PINEAPPLE AND 

COCONUT CREAM SAUCE ON BOK CHOY WITH MIXED SAUTÉED VEGETABLES 


D RUNKEN W ESTERN R OAST B EEF 

S LOW R OAST A LBERTA BEEF WITH A M ONTREAL STEAK SPICE RUB AND SLOW ROAST TO 

PERFECTION. S ERVED WITH A C ANADIAN C LUB INSPIRED WHISKY SAUCE 


W HOLE W HEAT R AVIOLI 

W HOLE W HEAT R AVIOLI WITH LEEK AND ASPARAGUS FILLING. 

T OSSED IN A LIGHT A LFREDO S AUCE WITH SHAVINGS OF SAUTÉED VEGETABLES 


P ENDING THE MENU SELECTION AND THE SEASON, OUR E XECUTIVE C HEF WILL CHOOSE THE 

FRESHEST VEGETABLES, AND THE MOST APPROPRIATE STARCH TO COMPLIMENT YOUR MEAL. 




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The Lebreton Dinner Buffet 

F RESHLY B AKED A SSORTED B READ R OLLS WITH B UTTER 

S OUP OF THE D AY 

Cold Selections 

D ELICATESSEN C OLD C UTS WITH C HEESE AND C RACKERS 

A SSORTED F RESH G ARDEN V EGETABLE V ARIETY S ERVED WITH C REAMY H ERB D IP 

G REEK S TYLE S ALAD 

T EXAS C AESAR S ALAD 

F USILLI S ALAD WITH S UN D RIED T OMATO AND P ESTO D RESSING 

B ABY P OTATO S ALAD WITH G RAIN M USTARD D RESSING 

Hot Selections 

(Choice of 2 of the following) 

P OACHED S ALMON F ILET WITH LEMON AND T ARRAGON CREAM 

R OAST C HICKEN B REAST WITH MUSHROOM CAFÉ AU LAIT SAUCE 

S LOW R OAST A LBERTA B EEF WITH G REEN P EPPERCORN S AUCE 

A SIAN S TYLE S TIR F RIED V EGETABLES WITH R ICE N OODLES AND B LACK B EAN S AUCE 

R OAST P ORK L OIN WITH A PPLE AND C ALVADOS J US 

P ENNE P ASTA T OSSED IN P ESTO WITH S PINACH AND T OMATO S AUCE 

T REAT Y OUR G UESTS TO AN E NHANCED D INING E XPERIENCE BY O FFERING A 

L ARGER S ELECTION OF H OT D ISHES FOR AN A DDITIONAL $2.95 PER E NTRÉE 

Desserts 

B YWARD M ARKET S ELECTION OF F RESH C AKES 


F RESHLY B REWED C OFFEE OR S ELECTION OF T EAS 



Pending the menu selection and the season, our Executive Chef will choose the 

freshest vegetables, and the most appropriate starch to compliment your meal. 




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The Algonquin Dinner Buffet 

F RESHLY B AKED A SSORTED B READ R OLLS WITH B UTTER 

S OUP OF THE D AY 

Cold Selections 

D ELICATESSEN C OLD C UTS WITH C HEESE AND C RACKERS 

C RISP G ARDEN V EGETABLE V ARIETY S ERVED WITH C REAMY H ERB D IP 

T OMATO, A RTICHOKE H EARTS AND G OAT C HEESE S ALAD 

S PINACH S ALAD WITH M ANDARINS AND S UN D RIED C RANBERRIES 

P ASTA S ALAD WITH SUNDRIED TOMATOES AND ROASTED RED PEPPER AND PESTO DRESSING 

N ORTH A FRICAN COUSCOUS SALAD 

Hot Selections 

(Choice of two of the following.) 

R OAST C HICKEN B REAST WITH S UN D RIED T OMATO AND P ESTO C REAM 

R OAST S TRIP L OIN OF B EEF WITH S HALLOT AND R ED W INE S AUCE 

G RILLED S NAPPER F ILET WITH T ANGY C REOLE S AUCE 

H ERB R UBBED R OAST L EG OF L AMB WITH F RESH H ERB S TUFFING AND P ORT J US 

W HOLE W HEAT R AVIOLI WITH L EEK AND A SPARAGUS FILLING 

S AUTÉED S TRIPS OF C ANADIAN V EAL WITH M USHROOM AND T ARRAGON S AUCE 

T REAT Y OUR G UESTS TO AN E NHANCED D INING E XPERIENCE BY O FFERING A 

L ARGER S ELECTION OF H OT D ISHES FOR AN A DDITIONAL $2.95 PER E NTRÉE 

Desserts 

B YWARD M ARKET S ELECTION OF F RESH C AKES 

D ICED F RESH F RUITS WITH D ARK C HOCOLATE D IPPING F ONDUE 

F RESHLY B REWED C OFFEE OR S ELECTION OF T EAS 








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Canadian Dining Experience 

Recreate the Restaurant Dining Experience by giving your guests the 

opportunity to select from up to Three Entrée Choices 

shortly before the meal begins. 

2 CHOICES: MINIMUM 20 PEOPLE, MAXIMUM 400 

3 CHOICES: MINIMUM 50 PEOPLE, MAXIMUM 400 

A LL ENTREES ARE SERVED WITH FRESHLY SELECTED VEGETABLES AND STARCH. 

Menu with a Choice of Two Entrées: 

C HOOSE ANY TWO ENTRÉE OPTIONS 

AT THE HIGHER PRICE OF THE TWO PLUS $3.95PER PERSON 

Menu with a Choice of Three Entrées: 

C HOOSE ANY THREE ENTRÉE OPTIONS 

AT THE HIGHER PRICE OF THE THREE PLUS $5.95 PER PERSON 

T HE M EAL I NCLUDES Y OUR C HOICE OF: 

A PPETIZER OR SALAD 

F RESHLY MADE SOUP 

S UCCULENT ENTRÉE 

S INFUL DESSERT 

UPGRADED G EVALIA COFFEE 

AND TEA(REGULAR AND H ERBAL) 

C OMPLIMENTARY WHITE GLOVE SERVICE FOR ADDED ELEGANCE 

*Please provide at least one weeks notice. Three choice menus may not be available during peak periods. 




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Evening Dinner Selections 

Baskets of Freshly Baked Bread Rolls with Butter 

Appetizers and Salads 

(Your choice of the following salads are included with your entrée.) 

A SPARAGUS, CHERRY TOMATO, BELL PEPPER AND OLIVE SALAD WITH 

A LEMON YOGURT DRESSING 

M IXED SEASONAL GREENS AND FRESH HERB SALAD WITH BALSAMIC VINAIGRETTE 

R OMA TOMATO SALAD WITH RED ONION AND M ARIPOSA GOAT CHEESE DRESSING 

B ABY SPINACH SALAD WITH MANDARINS, CRUMBLED FETA, SUN DRIED CRANBERRIES 

AND RASPBERRY DRESSING 

Upgrade Your Selection 

For an additional $1.95 upgrade your appetizer with one of the following selections. 

L EMON MARINATED TIGER PRAWNS ON AVOCADO AND TOMATO SALSA 

WITH SPICY C AJUN REMOULADE 

R OASTED VEGETABLE AND GOAT CHEESE TART ON BABY SPINACH SALAD 

WITH MAPLE BALSAMIC DRIZZLE 

A TLANTIC SMOKED SALMON CURLS AND BABY SHRIMP SALAD WITH CAPERS AND 

LEMON 

Soup 

(Your choice of the following soups are included with your entrée.) 

C REAMY GARDEN GREEN ASPARAGUS SOUP 

M APLE ROAST BUTTERNUT SQUASH SOUP 

S MOOTH F RENCH TOMATO SOUP WITH G IN C HANTILLY 

B LENDED Y UKON GOLD AND LEEK SOUP 

B RANDIED ONION SOUP WITH FRESH THYME AND G RUYERE CHEESE CROUTONS 

Z UCCHINI, ROASTED RED PEPPER AND POTATO SOUP 

Palate Cleanser 

Offer one of the following palate cleansers as a refreshing way 

to introduce the entrée and an added treat to your guest. 

Additional $2.50 per person 

G REEN T EA AND G INGER G RANITÉ 

B LOOD O RANGE AND C AMPARI S ORBET 

S PICED R ED W INE G RANITÉ 

O RANGE AND C OINTREAU S ORBET 




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Succulent Entrées 

Cedar Smoked Atlantic Salmon Filet 

Fresh Atlantic salmon grilled, then smoked and gently brushed with Ottawa Valley maple syrup, 

crushed black peppercorns and Dijon. Accompanied by a light chive cream 


Our Chef’s Famous Canadian Beef Dishes 

G RILLED C ANADIAN R IB E YE S TEAK 

10oz Alberta rib eye marinated in olive oil, red wine and fresh herbs, grilled 

and served with a Ottawa region three mushroom and onion sauce 


S IGNATURE “AAA” F LAT I RON S TEAK 

Our famous juicy and tender Alberta flat iron steak with special Wild West rub. Grilled 

and served with a shallot and red currant jam 


S LOW R OASTED P RIME R IB OF B EEF 

Alberta prime rib rubbed with Montréal steak spice and gently roasted to perfection. 

Each generous slice is served with a Cabernet and shallot jus 

made from the ribs own juices 


G RILLED L EMON M ARINATED C HICKEN K EY W EST S TYLE 

Juicy skinless chicken breast gently marinated in lemon and a secret blend of spices grilled to perfection 

and finished with a lemon and leek sauce 


H ERB R UBBED L EG AND L OIN OF L AMB 

Slow roast leg of lamb rubbed with fine herbs, olive oil and garlic. Served with a 

tender lamb loin chop, fresh bread stuffing and a Portobello mushroom sauce 


S URF AND T URF 

Char Grilled Alberta Beef Striploin topped with three Jumbo Shrimps, served 

With sautéed local mushrooms and café au lait sauce 





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Succulent Entrées 

V EGETARIAN G RILLED V EGETABLE AND G OAT C HEESE S TRUDEL 

Char grilled Italian style vegetables tossed in olive oil, rolled with phyllo and Ontario organic goat 

cheese and baked golden brown. Topped with a tasty spicy tomato Arrabiata sauce 


W HOLE W HEAT A SPARAGUS R AVIOLI WITH O KA C HEESE 

Asparagus filled whole wheat ravioli served with fresh seasonal garden vegetables and a stewed tomato 

and Oka cheese ragout 


P ROSCIUTTO WRAPPED C HICKEN S UPREME 

Juicy Chicken wrapped with Italian Prosciutto. Accompanied by a zesty tomato concassé 


M APLE R OAST L OIN OF P ORK 

Fresh Canadian pork loin brushed with our Sugar Bush glaze (Ottawa Valley maple syrup, Dijon and 

crushed peppercorns). Finished with a caramelized apple and Calvados sauce 


S AUTEED C REOLE S TYLE M AHI M AHI 

Delicate Mahi Mahi fillets topped with a uniquely Caribbean style seasoning, sautéed and dressed with 

a sweet and sour mango chutney 


S OUTHERN S TYLE R OAST C HICKEN S UPREME 

Roast Chicken Supreme, sautéed and dressed with smoked chipotle seasoned with mango barbeque 

sauce 


C ANADIAN P ORK T ENDERLOIN 

Roasted pork tenderloin medallions topped with caramelized peaches and 

finished with a mild coconut and pink peppercorn cream 




Two Entrée Dinner Option 

I NCLUDE A S ECOND P LATED E NTRÉE P RE‐ S ELECTED A M INIMUM 72 H OURS P RIOR 

FOR AN A DDITIONAL 





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Sinful Desserts 

(Your choice of one of the following.) 

V ANILLA ICE CREAM FILLED F RENCH CREPE WITH FRESH FRUIT COMPOTE 

P EAR AND A LMOND F LAN WITH CREAMY B RANDY C RÈME A NGLAISE 

L EMON AND CHEESE MOUSSE CAKE WITH A DUO OF FRUIT SAUCES 

S INFUL CHOCOLATE MOUSSE CAKE, G RAND M ARNIER SAUCE 

Upgrade Your Selection 

For an additional $2.50 upgrade your dessert by choosing one of the following. 

H OMEMADE VANILLA RASPBERRY PANNA COTTA WITH I TALIAN BISCOTTI 

R ICH TRIPLE CHOCOLATE MOUSSE CAKE WITH RASPBERRY COULIS 

I RISH STYLE PAVALOVA ( SOFT AND CREAMY MERINGUE) TOPPED 

WITH FRESH WHIPPED CREAM AND SEASONAL BERRIES 

W ARM CARAMELIZED APPLE TART TOPPED WITH RICH VANILLA ICE CREAM AND 

A C ALVADOS BUTTERSCOTCH SAUCE 

B RANDY SOAKED CHERRIES WITH WHITE CHOCOLATE AND 

MASCARPONE CHEESE MOUSSE FINISHED WITH A CANDIED CITRUS PEEL 

Fresh Coffee and Tea 

Your meal includes freshly brewed premium coffee 

and a selection of premium branded teas. 

Medium Roast Gevalia Kaffe 

Create the ultimate dinner by serving your guests the best of the best. This rich, superior 

tasting blend has been made under the appointment of the King of Sweden. 

Additional $0.75 per cup 




Page 23 of 29

Reception Specialties 

Hors D’oeuvres 

Minimum order of 5 dozen (2 dozen of one kind) 

Chef’s Choice of Hot and Cold Canapés 

AN ASSORTMENT OF HORS D ’ OEUVRES CHOSEN BY 

THE CHEF TO BEST SUIT YOUR MENU AND RECEPTION 

$25.95 per dozen 

Cold Hors D’oeuvres 

H ALVED M USSELS WITH T OMATO C ILANTRO M AYONNAISE 

S AVORY S HRIMP P UFFS WITH F RESH D ILL AND C HILI M AYO 

P ROSCIUTTO AND P ALM H EARTS R OLLS WITH G REEN O LIVES 

C OLD S EAFOOD C ANAPÉ A SSORTMENT 


Hot Hors D’oeuvres 

M ARINATED C HICKEN B ROCHETTES WITH S ATAY S AUCE 

G OLDEN B AKED S PINACH AND F ETA IN C RISPY P HYLLO P ASTRY 

M INI V EGETARIAN S PRING R OLLS WITH P LUM S AUCE 

A SSORTED M INI Q UICHE 


Deluxe Cold Appetizers 

L EMON AND H ERB M ARINATED S HRIMP WITH M ELON 

S TUFFED C UCUMBER WITH L OBSTER S ALAD 

P ROSCIUTTO F LOWERS ON C RISPY R OUNDS WITH C RANBERRY S AUCE 

C AMEMBERT W EDGE WITH G RAPES ON F RENCH B AGUETTE 


Deluxe Hot Appetizers 

A SIAN S TYLE B EEF B ROCHETTES WITH T ERIYAKI S AUCE 

B ACON W RAPPED S CALLOPS 

A SSORTED C RISPY S EAFOOD D IM S UM D UMPLINGS 

C RAB AND B RIE C HEESE IN C RISP P HYLLO P ASTRY 

B AKED M USHROOM T ARTS 

B LACK BEAN Q UESADILLA R OLLS 

M INI S HRIMP S KEWERS WITH C OCKTAIL S AUCE 

M INI B EEF AND M USHROOM P ASTRY P ARCELS 





Page 24 of 29


Assorted Deli Sandwiches on Whole Grain Hearty and Italian Style Bread 

Roast Turkey with Cranberry Mayo, Black Forest Ham with 

Swiss cheese and Dijonaise and Chunky Roast Vegetable with Feta 

(2 Pieces per person) 


M EDITERRANEAN H UMMUS AND P UMPERNICKEL 

Roasted Garlic Hummus Served in a Hollow Pumpernickel Bread Bowl with Baked Pita Chips, 

Pumpernickel Cubes and Crisp Garden Vegetables 

(minimum 25 people) 


C ROWNE D ECADENT D ESSERT T ABLE 

A Vast Dessert Table Featuring Assorted Cakes and Pies, Seasonal Sliced Fruit with 

Velvety Melted Chocolate Fondue. 

Served with Freshly Brewed Coffee and Tea (Regular and Herbal) 

( minimum 40 people) 


C ANADIAN C HEESE P LATTER 

Assorted Canadian 

Made Cheese Garnished Beautifully with Fresh Seasonal Fruit and 

served with Crispy Crackers and French Baguette 

(3 ounces per person) 


C REAMY B AKED B RIE WITH C RANBERRIES 

Canadian Double Brie Stuffed with Cranberry Sauce, Wrapped in Buttery Puff Pastry and Baked Golden 

Brown. Served Warm with French Baguette 

(Minimum 25 people) 


C RISP G ARDEN V EGETABLES AND D IP 

Assorted Fresh Garden Vegetable Variety Served with Creamy Herb Dip 


F RESHLY S LICED S EASONAL F RUIT P LATTER 

Freshly Prepared Seasonal Fruits Beautifully Arranged and Garnished 


S ALTY S NACKS 

Choice of Mini Pretzels, Potato Chips, Nachos with Sour Cream and Mild Salsa or Mixed Bar Style Nuts 

(Serves 10 people) 

$9.95 per basket 




Page 25 of 29


T OMATO B RUSCHETTA WITH O LIVE O IL AND H ERB C ROSTINI 

Freshly Diced Tomato Bruschetta served with Crispy Olive Oil Brushed Crostinis 


P IZZERIA E XPRESS 

All Dressed (Pepperoni, Peppers, Mushrooms, Red Onion) or Vegetarian Pizza (Red Onion, Mushroom, 

Peppers, Artichoke Hearts and Black Olives) 

(Based on 1 squares per person) 


G ARNISHED A TLANTIC S MOKED S ALMON P LATTER 

Sliced Atlantic Smoked Salmon Dressed with Capers, Red Onions, Lemons and Cream Cheese 


$125.00 

T IGER S HRIMP P ALM T REE 

An Unbeatable Reception Centerpiece! 15 dozen Lemon and Herb Marinated Tiger Shrimp on a 

Pineapple Tree Topped with Palm Leaves and Garnished with Fresh Lemons and Cherry Tomatoes. 

Served with Cocktail Sauce and Cajun Remoulade. 

$650.00 

V IVA I TALIA P ASTA S TATION 

Assorted Pasta (Fettuccini, Penne with Spicy Sausage, and Cheese Tortellini) Tossed and Served with 

Choice of Primavera, Roma Tomato and Basil Sauce, or Spinach and Cheese Sauce. Served and 

Garnished with Fresh Padano parmesan and Chopped Herbs 


With the Addition of Sautéed Shellfish (Bay Scallops, Shrimp, Mussels) 

$3.95* per person 

C ARVED A LBERTA H IP OF B EEF 

Slow Roast Alberta Hip of Beef au Jus Served with Condiments and an Assortment of 

Breads and Baguette (Each hip serves 150 people) 

$895.00* 

H ERB R UBBED AND R OASTED S TRIPLOIN OF B EEF 

Roasted Alberta Strip Loin of Beef Rubbed with Cracked Black Pepper and Herbs and Slowly Roasted. 

Served with Condiments and an Assortment of Breads and Baguettes (serves 30 people) 

$295.00* 

*Chef labour charge of $25.00/hour – minimum 4 hours will apply, one Chef per 100 people. 




Page 26 of 29

Individual Reception Ideas 

S UGAR B USH C ARVED H AM 

Smoked Ham Glazed with our Sugar Bush Sauce (Ottawa Valley Maple Syrup, Dijon and 

Crushed Peppercorns) and Baked Until Sticky and Brown. Served with Condiments 

and an Assortment of Breads and Baguettes 


$200.00* 

C ARVED O RANGE T HYME R OAST T URKEY 

Carved Breast of Turkey with Orange and Thyme Glaze, Pan Gravy, 

Condiments and an Assortment of Breads and Baguettes 


$200.00* 

O TTAWA V ALLEY S UGAR B USH T AFFY S TATION 

Twirl Your Own Sticky Taffy using Earls Famous Maple Syrup Served on Crushed Ice 

$6.95* per person 

*Chef labour charge of $25.00/hour – minimum 4 hours will apply, one Chef per 100 people. 




Page 27 of 29

Wine List 

White 

Our Recommendation 

Inniskillin, Pinot Grigio, Niagara Series ….………………………………….$31. 00 (per bottle) 

Italy 

Gabbiano, Pinot Grigio.......................................................................................$39. 00 (per bottle) 

United States 

Beringer, Pinot Griogio.......................................................................................$35. 00 (per bottle) 

Australia 

Lindermann, Chardonnay……………………………………………….…….$33. 00 (per bottle) 

Chile 

Santa Carolina, Sauvignon Blanc......................................................................$33. 00 (per bottle) 

France 

Phillippe de Rothchild, Sauvignon Blanc…………………………………....$35. 00 (per bottle) 

South Africa 

Kumala, Chardonnay....……………………………………………………….$30. 00 (per bottle) 

Argentina 

Fuzion, Chenin Blanc, Chardonnay…………………………………………$31. 00 (per bottle) 

Red 

Our Recommendation 

Inniskillin, Pinot Noir, Niagara Series……………………………………….$31. 00 (per bottle) 

Italy 

Gabbiano, Chianti...............................................................................................$42. 00 (per bottle) 

Australia 

Lindermanns, Shiraz Bin 65….…………………………………………..…...$36. 00 (per bottle) 

United States 

Beringer, Merlot, Cabernot Sauvignon...........................................................$35. 00 (per bottle) 

Chile 

Santa Carolina, Cabernet Sauvignon..............................................................$33. 00 (per bottle) 

France 

Phillippe de Rothschild, Pinot Noir………………………………………….$35. 00 (per bottle) 

South Africa 

Kumala, Merlot,………………………………………………...……………..$30. 00 (per bottle) 

Argentina 

Fuzion, Malsee, Shiraz…………………………………………………….….$31. 00 (per bottle) 

Sparkling 

South East Australia 

Pink………………………………………………………………………….…..$42. 50 (per bottle) 




Page 28 of 29

Bar 

House Wine…………………………………………………………………………………………………………$6. 50 

Liquor (House Brand)……………………………………………………………………………………………….$5. 50 

Liquor (Premium Brand)……………………………………………………………………………………………$6. 50 

Domestic Beer…………………………………………………………………………………………...…………$5. 50 

Imported Beer…………………………………………………………………………..………………….……....$6. 50 

Liqueurs (Regular – Amaretto, 

Crème de Menthe, Irish Cream, Kahlua, 

Schnapps, Tia Maria)……………………………………………………………………………………….….…….$5. 75 

Liqueurs (Deluxe – Grand Marnier, 

Drambuie, Cointreau, Cognac)...................................................................................................................................$6. 75 

Soft Drinks…………………...……………………………………………………………………………….……..$2. 40 

Prices for all Spirits are based 

on 29 ml (1oz) 

Bar List 

Punch 

Sparkling Wine Punch…………………………………………………………………………… $120. 00 (per bowl) 

Margarita Punch………………………………………………………………………………….. $130. 00 (per bowl) 

Sangria Punch……………………………………………………………………………………...$120. 00 (per bowl) 

Liquor Punch……………………………………………………………………………………… $120. 00 (per bowl) 

Fruit Punch…………………………………………………………………………………………. $80. 00 (per bowl) 

Serves Approximately 60 People 

Draft 

Minimum Order of 40 people 

Labatt’s Draft Machine……………………………………………………………………….available upon request 

All prices are subject to taxes and 15% gratuity charge 




Page 29 of 29

Banquet Menu - Delta Hotels

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