Burlington Golf &CountryClub Catering Package
Memorable Celebrations Since 1922...
Welcome...
Burlington Golf & Country Club appreciates your inquiry and the opportunity to host your special event. Our dedicated, professional staff will guide you through your special day paying close attention to the smallest detail. Please feel free to contact us with any questions you may have. Menus may be selected from the enclosed package or our Executive Chef would be happy to create a specific gourmet menu tailored to your needs. We offer warm atmosphere, great food, attentive service and an exquisite view. To manage your event, we have a dedicated Catering Coordinator as your point of contact, to arrange all the details and ensure your meeting or conference is a success!
Memorable Celebrations Since 1922... 2
Meet Our Executive Chef...
Michael Bruno E
xecutive Chef Michael Bruno chose his career path very early — he was only ten years old. As with many young boys, he had considered becoming a police officer because he wanted to catch the bad guys, but fate had something else in mind. Michael grew up in Etobicoke and one day found a torn up old Betty Crocker cookbook and with half of it missing, the first page featured a recipe for Curry Tuna Salad. He set out to the kitchen to make it and enjoyed the satisfaction of sharing a meal with his parents and brother and sister. Michael’s parents encouraged his new interest, so many configurations of tuna salad were created until he decided to turn the page and try other recipes. In his last year of high school, seventeen-year-old Michael continued his pinpoint focus on becoming a chef. He completed the Cooperative Program hours at the landmark Old Mill in Toronto and over the next four years added the college-level apprenticeship hours earning the rank of Junior Sous Chef. As a student of the threeyear Apprenticeship Program at Humber College, he was required to log 6000 field hours; a seven day a week commitment of two days of school followed by five days of work. No doubt, this grueling schedule was intended to allow the cream to rise to the top. Trained and 21, with an urge to spread his wings, he joined the staff of the Toronto Cricket Skating and Curling Club, a facility boasting a dining room overlooking the skating rink where members could watch skating legend, Elvis Stojko train. Four years later, an opportunity for Sous Chef of Woodbine Race Track was undertaken but only for a short time for the General Manager of The Old Mill saw his resume for Restaurant Chef and immediately re-hired him. There he remained for two years when a unique opportunity arose. For the next ten years Michael worked alongside owner Peter Bochna at Absolutely Fine Foods where he not only prepared fine gourmet foods for the store-front but also had the good fortune to cater personal parties and largescale events in exclusive spaces including The Carlu and The Maple Leaf Centre. Add to this, private airline inflight catering services with gourmet meals for the jet-set and upscale events including The Toronto Film Festival. However, for Michael, he is most proud of the butchery skills honed through Peter’s grasp of the true and timeless art of butchery. Peter has ruefully remarked that “no one is teaching the younger generation how to be true butchers…I’m trying to teach my staff how to coax the best flavour and texture from meat at every stage.” As a result, Michael has spent half of his time honing the skill of butchery and meat aging techniques, skills he enjoys applying here at BGCC. 3
Breakfast...
A Quick Something...
• Breakfast loafs & mini fruit Danish • Freshly brewed regular & decaffeinated coffee, tea & orange juice
The Morning Starter...
• Assorted muffins, mini Danish, croissants & fresh fruit platter • Freshly brewed regular & decaffeinated coffee, tea & orange juice
The Continental...
• Assorted muffins, Danish, croissants, toasted bagels & grain breads, jams & cream cheese • Granola cereal with vanilla yogurt & fresh milk, hard boiled eggs & fresh fruit platter • Freshly brewed regular & decaffeinated coffee, tea & orange juice
The Classic...
• Fresh scrambled eggs, cured bacon, English-style breakfast bangers, yellow potato home fries with roasted peppers & Bermuda onions • Assorted toasts with fruit jams, butter & cream cheese • Fresh fruit presentation • Freshly brewed regular & decaffeinated coffee, tea & orange juice
A Little More Added On...
• Fresh buttermilk waffles or pancakes, served with Canadian maple syrup • French toast “fingers” served with Canadian maple syrup • The Spanish “omelet” wrap, sharp cheddar, assorted bell peppers, house made salsa, in a flour tortilla • The traditional smoked salmon platter: Norwegian smoked salmon, cream cheese, capers • Fresh fruit platter
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Lunch Menu ~ à la Carte...
Minimum 12 people Soup or Salad...(choice of one) Soups... Salads...
• Roasted butternut squash and apple bisque • Carrot and ginger • Sweet potato with cranberry swirl • Burlington Country Club salad ~ fresh field greens, sweet red grapes, sliced strawberries topped with spicy pecan crumble with a maple shallot vinaigrette • Classic Caesar ~ crisp romaine lettuce tossed in a creamy garlic dressing, crisp pancetta, herbed crouton, shaved Parmesan cheese and lemon • Baby kale topped with sweet red beets, red onion and crumbled goat cheese dressed with our herb infused oil and balsamic vinaigrette
Entrée....(choice of one)
• Chicken supreme (6 oz) with a cilantro lime chili sauce served with fragrant rice pilaf, roasted asparagus spears with cherry tomatoes • Chicken Marbella ~ oven baked 6 oz chicken supreme with an olive and caper sauce, herb and lemon infused couscous with roasted Mediterranean vegetables • Thai marinated 6 oz salmon filet topped with julienne ginger infused vegetables on a fragrant rice pilaf • Herb crusted carved Ontario pork loin with a sweet apple-cranberry jus, roasted mini red potatoes and fresh seasonal vegetables • Pasta rotolo with your choice of beef, chicken or vegetarian filling, ricotta cheese and topped with our house marinara sauce and shaved Parmesan cheese
Desserts....(choice of one) • • • • •
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Crème caramel Carrot cake Lemon meringue pie Chocolate caramel cheesecake With freshly brewed regular and decaffeinated coffee and tea
Lunch Menu ~ Buffet... Minimum 25 people Salads...
• Sweet and spicy slaw with dried cherries and jalapeño vinaigrette • Fresh garden greens with sweet grape tomatoes, carrot straws and hothouse cucumber with a balsamic vinaigrette
Hot Sides...(choice of one veg and one starch) • • • • •
Fragrant Mudajara (rice & lentils) Steamed rice pilaf Roasted rosemary mini red potatoes Oven roasted cauliflower with grape tomatoes Steamed mixed vegetable medley
• • • •
Cilantro-lime chicken with a sweet spicy sauce Chicken Marbella, oven baked with olives, capers, garlic and oregano Canadian beef tenderloin tips with grilled peppers, onions and mushrooms Thai marinated salmon filet with julienne ginger vegetable garnish
Hot Mains...(choice of one) Pasta...(choice of one)
• Cheese tortellini served with Alfredo or in a rich tomato sauce with baby spinach and grape tomatoes • Penne pasta with sweet grape tomatoes, red onion and feta in a sun-dried tomato cream sauce • Farfelle pasta with mushrooms, spinach, garlic & goat cheese in a white wine cream sauce
Desserts...
• A delicious selection of French pastries, sweet squares and freshly baked cookies • Freshly brewed regular and decaffeinated coffee and tea
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Working Lunch... The Deli Sandwich Buffet...
• Assorted flour tortilla wraps and fresh baked buns with a variety of fillings including; • grilled vegetables and goat cheese • grilled chicken Caesar • smoked salmon with cucumber and Philly cheese • shaved beef with tomato lettuce & horseradish mayo • smoked turkey, bacon and Swiss cheese with field greens and ranch sauce • egg salad with spinach and sweet tomato • All served with our own zesty coleslaw, crispy dill pickle & onion tray with celery and carrot, house cooked kettle chips and assorted dessert squares and fresh baked cookies
The Deli Bar...
• Assorted sliced deli meats and cheese display including; • Black Forest ham, capocollo, Italian salami, smoked turkey and corned beef brisket • medium Canadian cheddar and provolone cheese • assorted sandwich rolls and breads • sliced hot house tomatoes and sweet red onion • creamy mayonnaise, Dijon mustard and butter • All served with our own zesty coleslaw, crispy dill pickle & onion tray with celery and carrot, house cooked kettle chips and assorted dessert squares and fresh baked cookies
Cocktail Sandwich Reception...
• Small cocktail sandwich triangles with an assortment of fillings including, Black Forest ham and cheddar, creamy egg salad, sockeye salmon and albacore tuna on whole wheat or white sandwich breads (6 pieces per person) • All served with a fresh cut veggie tray including hot house English cucumber, carrot, celery, cherry tomatoes and ranch sauce, assorted dessert squares and fresh baked cookies
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Dinner Menu ~ à la Carte... Minimum 12 people Soups...(choice of one)
• Roasted butternut squash and apple bisque • Carrot and ginger • Sweet potato with cranberry swirl
Salads...(choice of one)
• Burlington Country Club salad ~ fresh field greens, sweet red grapes, sliced strawberries topped with spicy pecan crumble with a maple shallot vinaigrette • Classic Caesar ~ crisp romaine lettuce tossed in a creamy garlic dressing, crisp pancetta, herbed crouton, shaved Parmesan cheese and lemon • Baby kale topped with sweet red beets, red onion and crumbled goat cheese dressed with our herb infused oil and balsamic vinaigrette
Entrée...(choice of one)
• Chicken supreme ~ oven roasted 8 oz chicken breast with a piquant Dijon crème fraîche sauce served with haricots vert, baby carrots and Paris mash • Chicken & beef combo ~ oven roasted 6 oz chicken breast served with a 3 oz tenderloin filet, piquant Dijon crème fraîche sauce, haricot vert, baby carrots and Paris mash • Pasta rotolo with your choice of beef, chicken or vegetarian filling, ricotta cheese and topped with our house marinara sauce with shaved Parmesan cheese • Thai Marinated 8 oz salmon filet topped with julienne ginger infused vegetables on a bed of fragrant rice pilaf • Herb crusted carved Ontario pork loin with a sweet apple & cranberry jus, roasted mini red potatoes and fresh seasonal vegetables • Beef tenderloin filet 6 oz topped with a blue cheese crust (with roasted garlic & panko) served with haricot vert, baby carrots, Paris mash & a rich cab-demi glace (surcharge applies)
Desserts...(choice of one) • • • •
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Pecan tart Chocolate truffle pyramid Dulce de leche cheesecake With freshly brewed regular and decaffeinated coffee and tea
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Dinner Menu ~ Buffet... Minimum 25 people Salads...
• Baby kale with sweet red beets, crumbled goat cheese and red onion chards with a maple shallot vinaigrette • Sweet and spicy slaw with dried cherries and jalapeño vinaigrette • Fresh garden greens with sweet grape tomatoes, carrot straws and hothouse cucumber with a balsamic vinaigrette
Hot Sides...(choice of one veg and one starch) • • • • • • •
Fragrant Mudajara (rice & lentils) Steamed rice pilaf Roasted rosemary mini red potatoes Delmonico potatoes in garlic cream sauce Oven roasted cauliflower with grape tomatoes Steamed mixed vegetable medley Roasted Mediterranean vegetables with herbs
Pasta...(choice of one)
• Cheese tortellini served with Alfredo or in a rich tomato sauce with baby spinach and grape tomatoes • Penne pasta with sweet grape tomatoes, red onion and feta in a sun-dried tomato cream sauce • Farfelle pasta with mushrooms, spinach, garlic & goat cheese in a white wine cream sauce
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Hot Mains...(choice of two) • • • • •
Cilantro-lime chicken with a sweet spicy sauce Chicken Marbella oven baked with olives, capers, garlic and oregano Canadian beef tenderloin tips ~ with grilled peppers, onions and mushrooms Slow braised beef short ribs in red wine demi Thai marinated salmon filet with julienne ginger vegetable garnish
Desserts...
• A delectable presentation of cakes, pies or flans and French pastries made by local artisan patisserie Chefs • With freshly brewed regular and decaffeinated coffee and tea
Enhancements...
• Carving station with Canadian prime rib of beef with au jus and creamy horseradish • Artisan cheese board with a selection of local and international favorites • Antipasto station including marinated olives, artichokes, mushrooms, roasted red peppers, melon & grapes, with provolone cheese and fresh bocconini, fresh shaved prosciutto, sweet Genoa salami and capocollo, marinated calamari and Italian bread sticks • Jumbo shrimp pyramid with seafood dipping sauce
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Hors d’oeuvres
Chef ’s Choice of... Hot Hors d’oeuvres... Cold canapés...
For Larger Functions †...
Chef ’s Choice...(Hot and Cold) Standard... Premium...
Host Bar
†(Minimum 5 doz per item - Minimum 25 doz order)
Bar Arrangements
Bar service for minimum of 40 people. Otherwise a Bartender Fee will apply. All cash bar prices are subject to applicable taxes & gratuity.++
Premium Liquor 1 oz Deluxe Liquor 1 oz Domestic Beer Bottle Imported Beer Bottle House Wine 6oz glass Soft Drinks / Juice Mineral Water
Punch ~ Serves 35 Non Alcoholic Wine Punch Alcoholic
Red Wine
Peller Estates Family Series ~ Cabernet Merlot ~ Canada Lindemans Bin ~ Shiraz ~ Australia Barefoot ~ Merlot ~ USA Beringer ~ Cabernet Sauvignon ~ California
White Wine
Peller Estates Family Series ~ Sauvignon Blanc ~ Canada Lindemans Bin ~ Chardonnay ~ Australia Placido ~ Pinot Grigio ~ Italy
Sparkling Wine
Freixenet ~ Dry ~ Spain Blu Giovello Prosecco ~ Dry ~ Italy
++All Prices are subject to HST & 15% Service Charge 14
Terms & Conditions
• ++ Indicates that all prices are subject to 15% Service Charge & 13% HST.
• Prices quoted are guaranteed for 60 days only & subject to change thereafter.
• Event guests are not permitted to take photos in private member areas of the golf club. Any event function taking photos in these restricted areas including on the golf course will be required to forfeit their deposit. • The Club has a dress code that must be adhered to by all who are coming to the Club. The host is responsible for the attire of his or her guests. • Use of cellular phones is not permitted in member areas of the Clubhouse. • A final guaranteed number of persons is required 5 days prior to the event. You will be billed the guaranteed number or the attendance, whichever is higher. The seating plan must be finalized five (5) days in advance of the function. • A non-refundable deposit is required at time of booking. This amount is based on the event estimate. Events require full payment based on an estimated invoiced. This invoice is payable 15 days prior to the event. The balance of your invoice is payable upon receipt. Payments not received within fifteen (15) days of the final invoice will incur an administration fee at the monthly rate of two percent (2%) until the final invoice has been paid in full. • Products & equipment are the responsibility of the exhibitor. Arrival & departure times must be arranged through the catering office. The Club is not responsible for lost or damaged articles. The Club will accept pre-arranged deliveries of products & display items only when sufficient space is available. • Food & beverages may only be purchased through the Club. Burlington Golf & Country Club reserves the right to control all events. • Beverages will be served in strict compliance with the requirements of the Liquor Control Act of Ontario, the Smart Serve program. Alcohol not purchased through the Club cannot be brought into any function from outside sources, which includes all donated liquor. • Times & types of entertainment are governed by standard regulations. Club approval is required for any & all entertainment planned at your function. A Socan charge will apply when entertainment is booked. • All decorations & staging used must conform to local fire regulations. A selection of audio visual equipment is available in-house. • The smoking or consumption of cannabis in any form by members,visitors or their guests is prohibited on ALL BGCC property. The Chief Operating Officer (“COO”) as agent for the Board of Directors may permit a Member or his or her guest to use cannabis for medical purposes in a specially designated area of the club if the member or guest provides to the COO a medical certificate from his or her treating physician verifying the need for the use of medical cannabis 24 hours in advance of any such use on BGCC property.
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Burlington Golf &CountryClub Burlington Golf & Country Club’s traditional architecture takes full advantage of the spectacular vistas of the Burlington Bay. Constructed in 2008, our modern, well-appointed facility welcomes you to book your next business meeting or corporate function in one of our banquet or conference rooms. Since 1922, families have chosen our beautiful venue to host parties and special events. Celebrate all life has to offer, let us make your special function a memorable event. JACQUELINE VANDERVOORT 905 634-7726 x 228 • 1-877- BIG-EVNT (244-3868) Hours: Monday to Saturday ~ 8:30am to 4:30pm events@burlingtongolfclub.com
Memorable Celebrations Since 1922...
• 422 NORTH SHORE BOULEVARD EAST • BURLINGTON • ONTARIO • L7T 1W9 • WWW.BURLINGTONGOLFCLUB.COM NOV 2019