Four Points by Sheraton Calgary Airport

All buffet dinners include artisan bread rolls with whipped butter, assorted seasonal vegetables with parmesan ranch dip, a selection fo deli meats, cheeses and a relish tray.

Served with freshly brewed Royal Cup™ coffee and assorted Bigelow® organic specialty teas. Pricing is based on 120 minutes of service. Minimum of 30 guests.

Executive dinner buffet

• Chef carved slow roasted AAA Sterling Silver prime rib
• Choice of three (3) salads, four (4) stove tops, and two (2) additional proteins- see bellow for choices
• Served with chef dessert selection of coloured almond macaroons, chocolate dipped profiteroles, cupcakes with fresh berries and mini pumpkin pies $66

Supreme dinner buffet

• Choice of three (3) salads, three (3) stove tops and three (3) proteins
• Served with chef dessert selection of assorted mini cheescakes, strawberry shortcake, cupcakes with fresh berries and house made chocolate brownies $56
• Deluxe dinner buffetchoice of two (2) salads, two (2) stove tops and two (2) proteins - see right column for choices
• Served with chef dessert selection of tiramisu squares, fruit custard tartlets, mini eclairs and house made cupcakes $48

Feast dinner buffet

• Choice of one (1) salad, two (2) stove tops and one (1) protein
• Served with chef dessert selection of assorted cakes, individual mousses, tartlets and specialty pastries $39

Salads - choose from

• Caesar salad with crisp romaine, asiago crisp, capers, parmesan cheese and croutons served with ric’s signature caesar dressing
• Sundried tomato bowtie pasta salad tossed in a balsamic dressing
• Baby spinach salad with toasted almonds, field berries, crumbled goat cheese & balsamic dressing
• Organic greens with raspberries, grape tomatoes, cranberries & toasted almonds in a cilantro citrus vinaigrette
• Artisan greens with fresh seasonal field berries and candied walnuts served with a raspberry vinaigrette dressing
• Mediterranean bruschetta quinoa salad drizzled with a balsamic dressing
• Baby potato salad with champagne mustard aioli and bacon lardons

Stove tops - choose from

• Market vegetables sautéed in parsley butter
• Eggplant parmigiana
• Steamed broccoli and cauliflower in a florentine sauce
• Roasted curry squash
• Oriental stir fried noodles
• Farfalle pasta with a house made tomato basil sauce
• Basmati rice pilaf with sweet garden peas
• Coconut basmati rice pilaf
• Herb roasted baby potatoes
• Yukon gold mashed potatoes with roasted garlic
• Mushroom & spinach pie with a mashed potato topping

Proteins - choose from

• Honey and rosemary roasted chicken
• Chicken parmigiana topped with marinara sauce and grilled artichokes
• Cajun rubbed pork loin with a caramelized onion and apple bacon chutney
• Slow roasted turkey breast with cranberry chutney
• Grilled vegetable & tofu lasagna with pesto
• Lemon pepper wild sockey salmon with a white wine caper beurre-blanc
• Oven roasted wild cod fish served with a thai coconut curry sauce

Chef carved slow roasted AAA Sterling Silver roast beef served with au jus, creamy horseradish, and grainy mustards - Add additional $3 per person for chef carving station

All 3-course plated dinners include artisan bread rolls with whipped butter, freshly brewed Royal Cup™ coffee and assorted Bigelow® organic specialty teas.

Soup & salad selections (choice of one)

• Broccoli cheddar soup with bacon
• Cream of roasted pumpkin soup seasoned with curry
• Traditional minestrone
• Cock-a-leeki soup with chicken, garlic and leeks
• Cream of carrot soup infused with zesty orange and ginger
• Caesar salad with crisp romaine, asiago crisp, capers, parmesan cheese and croutons served with ric’s signature caesar dressing
• Arugula with julienne apples, blue cheese, macerated chili tomatoes, cranberries and toasted almonds in a raspberry vinaigrette
• Baby spinach salad with grilled pineapple, julienne carrots, walnuts, cranberries & aged cheddar tossed in a pineapple balsamic vinaigrette
• Baby potato salad with champagne mustard aioli and bacon lardons

Entree selections (choice of one)

• Slow roasted AAA Sterling Silver prime rib: served with horseradish and au jus, buttermilk yorkshire pudding, baked potato with all the fixings and market vegetables $49
• AAA Sterling Silver striploin: grilled to perfection and topped with a sweet onion relish. Served with cheddar mashed potatoes, sautéed green beans and asparagus in a mushroom demi-glaze $48
• Grilled chicken supreme: topped with neptune mix and brandy cream. Served with seasonal vegetables and cheddar mashed potatoes. $46
• Pacific wild Sockeye salmon: with Snow crab and baby shrimp topped with a Béarnaise sauce. Served with Basmati rice pilaf, sautéed yellow squash and green zucchini $44
• Slow roasted alberta pork loin rib roast: brushed with quebec maple syrup. Served with an apple and onion compote, roasted baby potatoes, and sautéed vegetables $40
• Poached cod on a bed of creamy polenta: with sautéed bok choy and drizzled with lemon caper Beurre blanc $40
• Baked honey mustard chicken breast: stuffed with mushroom, bacon and goat cheese served with a carrot & sweet potato puree, and broccoli tossed in a poppy seed butter $40
• Herb roasted turkey breast: served with cornbread stuffing and roasted butternut squash and a cranberry chutney $39
• Wild mushroom and asparagus risotto $30
• Spinach and ricotta ravioli $28
• Thai green curry vegetables with rice $25

Dessert selections (choice of one)

• Vanilla bean crème brulee garnished with fresh strawberries
• New york cheesecake infused with caramel & topped with field berries
• Fruit custard tartlets with chocolate syrup
• House made tiramisu with berries

Entree enhancements

• Five spice duck breast on a radish and celery ponzu salad $15
• Garlic butter prawns on a mango and tomato salad $10
• Fire roasted tomato brushcetta and parmesan cheese served on a crostini $7