Cedarhill Golf & Country Club

Wedding Dinner Buffet (minimum 75 peoples)

Menu One

• Salads: Bowtie pasta salad tossed in sundried tomato vinaigrette, Creamy potato salad, Chef salad, Caesar salad with all the trimmings
• Cold Platters: Spinach and artichoke dip served cold with pita triangles, a selection of raw vegetables platter with dip
• Main Entrees: Slow cooked roast beef au jus (with carver), Oven baked boneless chicken breast with tarragon mustard cream sauce, Penne Primavera (tomato sauce)
• Dessert table: A selection of La Rocca cakes, assorted pies, mini squares, and fresh fruit salad

Menu Two

• Salads: Spinach salad with poppy seed dressing, Chef salad with dressings, Mixed bean salad with herb vinaigrette, Tomato and cucumber salad with sun-dried tomato vinaigrette
• Cold Platters: A selection of raw vegetables platter with dip, Spinach and artichoke dip served cold with pita triangles
• Main Entrees: Slow cooked roast beef with a cabernet sauce (with carver), Oven baked boneless chicken breast with cranberry apple chutney, Penne Pasta with rosé sauce
• Dessert table: A selection of La Rocca cakes, assorted pies, mini squares, and fresh fruit salad

Menu Three

• Salads: Spring mix salad with assorted dressings, Bowtie pasta salad with sundried tomato vinaigrette, Greek salad, Caesar Salad
• Cold Platters: Canadian cheese mirror with fruit garnish, a selection of raw vegetables platter with dip
• Main Entrees: Prime rib with cabernet sauce (with carver), Oven baked chicken breast served with wild mushroom cream sauce, Penne Primavera (tomato sauce)
• Dessert Table: A selection of La Rocca cakes, assorted pies, mini squares, and fresh fruit salad

Depending on the menu selection and the season, our Executive Chef will choose the freshest vegetables and the most appropriate starch to compliment your meal. All meals include bread, butter, and coffee/tea.

• Add a soup: Please add $3.95 per person
• Additional salad: Please add $3.95 per person
• Additional hot selection: The Chef will cost your request

Pricing based on a minimum guarantee of 50 people. An additional charge of $3.00 per person, applicable for all persons in attendance, will apply for guarantees of less than 50 people to a minimum of 40 people.

A La Carte Dining (Plated Menu)

The listed prices for our main courses include warm dinner rolls, butter balls, your choice of soup or salad, main dish, dessert and freshly brewed coffee/tea

Soups

• Cream of potato & leek garnished with crispy leeks
• Roasted butternut squash velouté infused with maple syrup and garnished with crème fraiche
• Roasted carrot and parsnip bisque garnished with toasted pumpkin seeds
• Tomato & roasted red pepper velouté garnished with a goat cheese crostini

Salads

• Chef’s salad (fresh greens, cherry tomato, cucumber, julienne carrots, red onion, Italian vinaigrette)
• Caesar salad (romaine lettuce, bacon bits, crouton, parmesan cheese, lemon wedge)
• Cedarhill salad (spring mix blend, crumble goat cheese, candied walnuts and sun-dried cranberries drizzled with a Balsamic dressing)

Main Courses

• Chicken Supreme stuffed with brie cheese and fine herbs with apple cranberry chutney
• Chicken Supreme (8oz) with wild mushroom herb cream sauce
• Chicken Supreme (8oz) with brandy peppercorn sauce
• Prime rib and mini Yorkshire pudding served with cabernet sauce
• Peppercorn crusted pork loin with apple cranberry chutney
• Baked center cut Atlantic salmon served with lemon dill cream reduction

*Add ons available

To compliment every dish, the customer will have a choice between roasted herbed baby white potatoes or garlic parmesan whipped potatoes. Every meal will be served with steamed broccollini and French carrots.

Vegetarian Options

We can accommodate most special dietary requirements.

• Wild mushroom ravioli (served with a white wine cream sauce)
• Penne Primavera (roasted vegetables with tomato sauce)
• Eggplant parmesan (served with potato and vegetables)

Kids Meals

• Chicken fingers with fries
• Penne primavera (roasted vegetables with tomato sauce)
• Accompanied with a bowl of vanilla ice cream

Additional Courses

If you would like to create a 4 course meal, or add a platter to each table, please take a look at some options below:

• Three cheese manicotti with fresh tomato sauce and parmesan cheese
• Antipasto plate: Parma prosciutto & melon, Genoa and Calabrese salami
• Assorted pickled vegetables and Havarti cheese
• “La fee des greves” smoked salmon rosette with julienne red onions, Capers, dill cream cheese and French croutons

Desserts

• Italian gelato filled crêpe served with mixed berry compote and chocolate Sauce
• Apple caramel custard tart
• Chocolate truffle royal
• Caramel latte mousse cake

Late Night Service

Snack Buffet: Raw vegetables with dip, assorted meat platter with buns, Canadian cheese platter with fruit garnish and crackers, hummus with pita triangles, coffee and tea station (Min. 50 people)

Dessert Buffet

Assorted La Rocca Cakes, assorted pies, squares and fresh fruit salad, coffee and tea (Min. 50 people)

Reception menu

Cold canapés (minimum order 5 dozen per item)

• Smoked salmon with dill cream cheese on a fresh baguette
• Tomato basil bruschetta
• Mini fruit skewer (honeydew, cantaloupe, pineapple, watermelon) seasonal only
• Cocktail shrimp with lemon seafood sauce
• Mixed olive tapenade with goat cheese crostini
• Endive spear with sweet potato, bacon, sour cream and chives

Hot canapés (minimum order 5 dozen per item)

• Honey garlic meatballs
• Spanakopita
• Mini vegetables spring rolls served with plum sauce
• Mini crab cakes served with remoulade
• Mini beef wellington
• Teriyaki chicken satay with sweet Thai sauce
• Goat cheese and fig puff

Other reception suggestions

• A selection of raw vegetables platter with blue cheese and ranch dip
• Spinach and artichoke dip (cold) with pita triangles and nacho chips
• Seasonal sliced fresh fruit platter
• Assorted dessert squares
• Assorted domestic and imported cheeses with fresh fruit garnish and crackers
• Quartered sandwiches (salad mixes, 4 quarters per person)
• Deluxe deli style sandwich platter (1 sandwich per person)
• Cold shrimp tower with cocktail sauce and lemon garnish
• Homemade cheese & tomato pizza tray (30 square slices)
• Homemade combination pizza tray (30 square slices)
• Poutine bar: includes fries, gravy, St-Albert cheese curds, bacon bits and caramelized onions

Late night service

Snack buffet

• Assorted raw vegetables with dip, assorted meat platter with buns, Canadian cheese platter with fruit garnish
• Hummus and pita triangles, coffee and tea station (min. 50 people)

Dessert buffet

Assorted cakes, pies, squares and fresh fruit salad, coffee and tea (min. 50 people)