HOST THE
GREENEST
HOLIDAY PARTY at Toronto Botanical Garden
2 0 1 9 / 2 0 2 0 H O L I D AY P A C K A G E S FROM $110 PER PERSON
F O R YO U R S P E C I A L E V E N T C O N TA C T C U R T I S J A C K S O N AT S A L E S @ T O R O N T O B O TA N I C A L G A R D E N . C A
HOLIDAY MENU PACKAGES PACKAGE 1 . . . . . . . . . . . . . . . . . . . . . . .
$70 per guest*
8 Passed Appetizers/Desserts
PACKAGE 2 . . . . . . . . . . . . . . . . . . . . . . . $110 per guest* 6 Passed Appetizers 2 Food Stations 1 Passed Dessert
PACKAGE 3 . . . . . . . . . . . . . . . . . . . . . . . $150 per guest* 7 Passed Appetizers 3 Food Stations 2 Passed Desserts
*Includes staffing and serviceware for 4 hour event.
PASSED APPETIZERS ST U F F I N G C ROQUET T ES Sourdough, Celeriac, Braised Leeks, Taleggio Cheese, Apricot Marmalade, Crispy Sage
FO IE GRAS BRÛ LÉ E TA RT Brown Butter Pastry, Torched Sugar, Sour Cherry Compote
EN D I V E CA N O E Aerated Goat Cheese, Heirloom Beet, Grapefruit, Hazelnut Praline, Citrus Dressing, Basil Sprouts
LO BSTE R TE MPU RA Umami Aioli, Pickled Ginger, Wakame Slaw, Shio Kombu, Chives
X MAS SL I DE R Ground Lamb, Jalapeño Feta, Tomato Chutney, Arugula, Pickled Onions, Beet Steam Bun
PO ME GRA NATE A RCTIC CH A R Potato Latke, Charred Scallion Cream Cheese, Pickled Shallots, Dill
M I N I YO R K SH I R E PUDDI N G Sous Vide Braised Beef, Horseradish Mustard, Celeriac Remoulade
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FOOD STATIONS DIM SUM
Choose 2
C H I C K E N D U M PLI N G Gochujang, Charred Scallion, Ginger, Yuzu Chili Aioli, Ponzu Glaze, Pickled Jalapeño, Thai Basil Salad S H R I MP D U MPLI N G Toasted Sesame, Charred Scallion, Sambal, Miso Gochujang Aioli, Mustard Glaze, Wakame, Cilantro, Chives M U SH RO O M DUMPLI N G Cremini, Smoked Shiitake, Napa Cabbage, Sriracha, Truffle Malt Aioli, Cider Thyme Glaze, Pickled Beet, Parsley
BRUSSEL CAESAR BRU SSE L SP RO UT SALAD Jalapeño Caesar Dressing, Double Smoked Bacon, Egg Yolk Caviar, Charred Lemon, Candied Tomato, Sourdough Crumble
ARTISANAL PASTA SU NCH O K E AGNO LOTTI Cacio e Pepe Sauce, Sunflower Seed Pesto, Sunchoke Chips, Pecorino Snow
SMOKED TURKEY LEG BBQ SMO K E D TU RK E Y LE G Cranberry BBQ Sauce, Jalapeño Corn Bread, Cider Braised Cabbage
TRUFFLE BEEF WELLINGTON PU FF PASTRY W RA PPE D BE E F TE ND ER LOIN Dijon Mustard, Truffle Mushroom Duxelle, Pomme Purée, Garlic Greens, Truffle Demi Glaze
GIFT WRAPPED GROUPER STE A ME D GRO U PE R Sage Brown Butter, Butternut Squash Purée, Heirloom Beans, Pakora Vegetables, Chili Herb Salad
PASSED DESSERTS ST I CK Y TO F F E E PUDDI N G B OWLS Bourbon Caramel, Whipped Chantilly, Pecan Praline
CH O CO LATE PE A NU T BU TTE R FU D GE Crispy Rice, Sea Salt
M I SO C R È ME BRULE Banana Foster Snow, Sesame Bark
RE D VE LVE T CU PCA K E S Green Vanilla Icing, Klick Logo Bark
A P P L E C I N N A MON DON UT S Puffed Oats, Cream Cheese Anglaise
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BAR PACKAGES STANDARD BAR ...........................
BEER & WINE ..............................
$ 40 per Guest
$ 25 per Guest
Based on 6 hours of service.
Vodka Gin Rum Rye Tequila
Stoli Tanqueray Captain Morgan Spiced Rum Canadian Club Tromba
Beer Select 2 Steam Whistle Pilsner Creemore Springs Premium Lager Stella Artois
Based on 3 hours of service.
Beer Select 2 Steam Whistle Pilsner Creemore Springs Premium Lager Stella Artois White Wine Red Wine
BYOB ............................................ $ 5 per Guest Corkage Fee
White Wine Santa Rita Gran Hacienda Sauvingon Blanc, Chile Red Wine Santa Rita Gran Hacienda Cabernet Sauvignon, Chile
Special Occasions Permit must be obtained through the AGCO with a purchase receipt. Glassware/bar equipment is not included. Bartenders billed separately by your selected caterer.
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