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Full Service Sample Menus

Menu #1

Panache of Lettuces with herb vinaigrette
*
Stuffed Breast of Chicken with wild ginger sauce
White and wild Rice, Fresh mixed vegetables
Rolls and butter
*
Fresh Fruit Flan with maple sauce
Coffee and tea

$25.50 per person

*****

Menu #2

Wild Mushroom Paté with Cumberland Sauce
*
Baked Salmon Filet with Lemon Beurre Blanc
Saffron Rice, Fresh Cauliflower, Sautéed Zucchini and Red Peppers
Rolls and butter
*
Three-layer chocolate terrine with raspberry coulis
Coffee and tea

$28.50 per person

*****

Menu #3

Smoked Atlantic Salmon with capers, red onions,
Lemon, rye points with cream cheese and dill
*
Medallions of Veal with Morel Sauce
Roasted Rosemary Potatoes, Fresh Green Beans, Olive-stuffed Tomato
Rolls and Butter
*
Chocolate Praline Cake with berries and coulis
Coffee and Tea

$36.50 per person

*****

Menu #4

Medley of baby greens with a citrus vinaigrette and small shrimps
*
Fresh Tomato Soup with a dollop of basil cream
*
Marinated Roast Strip Loin of Beef
Chateau Potatoes, Broccoli Spears and Ginger Carrots
Rolls and butter
*
Grand Marnier Mousse with berries and biscuit
Coffee and tea

$38.50 per person

 

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Buffet Sample Menus

(all prices based on a minimum of 50 guests)

Menu #1

Chef-Carved Hip of Beef with condiments (80 people minimum)
Louisiana Chicken in a mildly spicy Cajun Sauce
Roasted Rosemary Potatoes and Rice Pilaf
Mixed fresh hot Vegetables
Cold poached decorated Side of Salmon
Medley of lettuces with our creamy garlic dressing
Greek Salad with Feta Cheese
Celery Apple Walnut and Grape Salad
Rolls and butter
Double Chocolate Cake, Fresh Fruit Salad
Coffee and Tea

$29.50 per person

*****

Menu #2

Roast Rolled Leg of Lamb
Baked Atlantic Salmon Filet with Lemon sauce
Wild and white Rice with herbs, Garlic mashed Potatoes
Mixed fresh hot Vegetables
Devilled Eggs topped with shrimp
Medley of Lettuces with our creamy Garlic Dressing
Lemon, ginger and honey grated carrot salad
Spicy vermicelli salad with green onions and coriander
Rolls and butter
Imported and Domestic Cheeses with Crackers
Fresh Fruit Tarts, Chocolate Mousse
Coffee and Tea

$35.50 per person

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Table Settings

Our china is white with a slightly scalloped pattern. Standard napkin choice is white, but may be ordered in other colours as well. The cutlery is plain stainless steel of a mid-size weight with a small pattern on the stems. Glassware is plain and clear, of a sturdy nature. China, napkins, cutlery and glassware for a buffet as well as for a full-service (3-course) sit-down dinner is $3.75 per person. Regular white tablecloths (72? by 72 ?) are included in the cost, and other types of cloths are available, such as floor-length, damask or coloured/sheer overlays. Salt and pepper shakers are on the table, as well as pitchers of ice water.

Goodies would be glad to dress up your other required tables with cloths and skirting. Usually we do this for the cake table, gift table, head table, d.j. table and more. The basic cost for this service is $15.00 per table, and can also be done in assorted colours.

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Rentals

Cruiser tables: $16.00 each
60" round tables to seat 8 people: $12.00 each
54" round tables to seat 6 people: $12.00 each
6 foot tables for bar, buffet or other: $12.00 each
White folding chairs: $2.50 each
White wood folding chair: $6.00 each
White or Black Bistro chairs: $4.00 each
Gold Chivari Chairs (bamboo-style design) with cushion: $12.00 each
Tents, lighting, dance floor, wraps etc. all available
Floor-length (120?) white round tablecloths: $20.00 each
90 inch rounds: $12.00 each
54 x 120 inch rectangular linen: $8.00 each
Champagne Flutes: $6.00 per dozen.
Wine, Highball and Beer Glasses: $4.00 per dozen
Votive Candles: $1.50 each

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Staff

Servers and bartenders are $80.00 per four-hour period minimum.Chefs and job supervisors are $100.00 for four hours. After that period, staff charge will be $20.00/hr./staff.

Travel time will be included for out of town jobs. Chefs will be in proper cooking attire, servers and bar staff will be in appropriate black and white. There is a 15% service charge based on the food cost.

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Hors d'oeuvres

You may wish to order some cocktail food for your reception, to be served before dinner, or while you are busy with your photographs.

Some suggestions:

-Chicken mousse in mini pastry shells
-Crisp pear wedges with creamy blue cheese and pecan
-Cherry tomatoes with crab stuffing
-Devilled Eggs topped with shrimp
-Smoked Salmon Points
-Goat cheese with sun-dried tomatoes on a crouton
-Large shrimps wrapped in snow peas with cocktail sauce
-Brie on pumpernickel bread squares with grape garnish

Three of these items would cost from $4.50-$6.00 per person, depending on your choice. Hors d?oeuvres are served on silver trays garnished with flowers by our wait staff. Hot items are available as well. See our regular menu.

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Bar

Goodies offers 3 types of bar service:

Host bar = your guests enjoy an open bar, you pay for the consumption of all the beverages on the master bill.

Cash bar = your guests buy drinks at the bar themselves, no charge to you, depending on group size. (minimum $200.00 sales or this is charged to final bill)

The third option is for you to supply all the beverages and have us serve them with our bar set-up.

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Wedding Cake

Goodies would be pleased to help arrange a wedding cake for your event. Prices can be determined upon selection; most cakes are $3.50 - $5.00 per person. If Goodies cuts, plates and serves a cake brought by you, there will be a .50 cent charge per person.

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Sample of a Late-night Buffet

-Mini Tea Sandwiches and Pinwheels
-Fresh-cut vegetables and our mild curry dip
-Canadian Cheddar Cheeses with crackers
-Assorted Squares and Cookies
-Coffee and Tea
$8.00 per person

Other items to be added could be:
-house-made patés with olives and fresh baguette
-fresh-sliced fruit platter
-chocolate-dipped strawberries

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Billing

A 20% non-refundable deposit will be required upon booking time to reserve the date. 30% of the remainder is due 1 week prior to the event, as well as the guaranteed guest count (after you have given the ?guaranteed? guest count, you may increase your guest number, but if it decreases you will still be billed for the 'guaranteed' number).

Charges based upon consumption (host bar) and possible staff overtime charges will be added to the final bill after the event, as well as gratuities and taxes.