TBG Holiday Package

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

2

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

3

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.

4