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GENERAL SPECS:
• 15,936 SF total area
• Interior Area: 7,022 SF (capacity of 250 people)
• Exterior Area: 7,914 SF (capacity of 150 people)
• Total Occupancy: 400 people
• Three bars
• Two wading pools and a central swimming pool
• Dining room
• Private dining room
• Outdoor patio
• Six private cabanas
• Fourteen washrooms (7 on each floor)
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SPECIAL AMENITIES
EVENT DESIGN & PL ANNIN G
Your Event manager will be pleased to assist in arranging your event details, menu design, and
specialty items such as; rental equipment, décor & florals, audio visual equipment, valet parking,
and more (dependent on event requirements).
PARKIN G
Under ground parking is available onsite. Parking is pay-and-display (not validated by Lavelle).
Valet parking can be arranged through your special Events Manager.
MENU DESIGN
Menus enclosed are exemplary of what our Executive Chef & culinary team have created. Personalized & custom menu design is available to suit your unique vision. Special dietary requests
can be accommodated, please inform your Event Manager of any special requests.
CU LIN ARY TEAM
Our team offers high end, professional, fine dining service. All management and staff are smart
serve certified to ensure your guests can enjoy their culinary experience safely.
BEVERAGE SERVICE
Lavelle is a licensed establishment, and provides a selection of fine liquor & wine product. Bar
service options can be discussed and designed with your Event Manager.
AC CESSIBILIT Y
Lavelle is handicap accessible.
COAT C HEC K
Coat check is available onsite and can be arranged in advance through your Event Manager.
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E X E C U T I V E C H E F RO M A I N AV R I L
Trademark’s Executive Chef Romain Avril brings years of experience to Lavelle’s kitchen. With
classic French training that evolved to include fusion and molecular gastronomy, Chef Avril’s
contemporary French creations will entice and delight even the most discerning critics.
Born in Paris, France in 1985, Trademark Executive Chef Romain Avril discovered his passion
for cooking at the early age of thirteen. By seventeen, he was working at a 1 Michelin Star
restaurant in Brittany. He obtained his Bachelor Degree in French and Chinese gastronomy in his
native France while concurrently working at 1 and 2 Star Michelin restaurants, including Relais
et Chateaux. At 21, Avril moved to London and began cooking at The Greenhouse in Mayfair,
London. It was at this 2 Michelin Star restaurant that Avril had the opportunity to try his culinary
hand at feeding important UK politicians, as well as celebrities, such as Tom Cruise.
It was in England that Avril began moving away from his classic French training and towards
fusion and molecular gastronomy. In 2010, Avril decided to move to Canada, a country he
had briefly visited and vowed to come back to. He started as a Sous Chef at Colborne Lane
Restaurant in Toronto, moving on to open Origin North Restaurant and Bar as the Chef De
Cuisine and finally Executive Chef at the renowned La Société Bistro.
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COFFEE/TEA
SELECTION OF JUICES
SMOKED SALMON BAGEL
F R E S H B E R R I E S PA R FA I T
SELECTION OF DANISHES
SELECTION OF SCONES
SELECTION OF MUFFINS
ASSORTMENT OF BREAD AND BUTTER
SELECTIONS JAMS AND PRESERVES
FRESH FRUIT SALAD
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COFFEE/TEA
SELECTION OF JUICES
HAM OR SPINACH BENNY
SALMON BENNY
HOMEMADE SCONES
PA N C A K E S A N D M A P L E S Y R U P
SELECTION OF DANISHES
SELECTION OF MUFFINS
ASSORTMENT OF BREAD AND BUTTER
O M E L E T T E S TAT I O N
SELECTIONS JAMS AND PRESERVES
FRESH FRUIT SALAD
F R E S H B E R R I E S PA R FA I T
$45 PER PERSON
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BASKET OF GOODS
served family style
MENU INCLUDES A PRE-SELECTION OF 2 MAINS
C L A S S I C B R E A K FA S T
peameal bacon, eggs,
sausage, toast
FRENCH TOAST
caramelized banana, coconut, peanut
YUZU & KALE FLORENTINE
hollandaise, muffin
SMOKED SALMON BENEDICT
hollandaise, fennel, muffin
C O C O A N I B WA F F L E
b e r r i e s , m a p l e b u t t e r, t o n k a c r e a m
CARROT TEXTURES
yoghurt, hazelnut, sea buckthorns
OR
S’MORE
burnt marshmallow ice cream,
c h o c o l a t e b a r, a e r a t e d m i l k c h o c o l a t e
COFFEE/TEA • JUICE
$45
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FINGER SANDWICHES
Smoked salmon and creme fraiche on brioche
Ham and mustard, horseradish, on white bread
Cucumber and cream cheese on multigrain
Egg and chive salad on rye
MINI QUICHES
CHOICE OF 2
Quiche Lorraine
Leek and blue cheese quiche
Mushroom and goat cheese quiche
SWEETS
CHOICE OF 2
Scones + cream + jams (1pc)
Eclairs (1pc)
Chouquette (1pc)
Macarons (1 pc)
Mini gateau (1pc)
A SELECTION OF FINE HERBAL TEAS
$40 PER PERSON
Make it a boozy afternoon tea:
Add bottle of prosecco for $40
Add bottle of champagne for $100
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PREMIUM
$4 PER PIECE
B E E F TA R TA R C R O S T I N I • D F
SMOKED SALMON, PICKLED ONIONS, DILL CRÈME FRAICHE, BAGUETTE • GF DF
B E E T, WA L N U T A N D G O AT C H E E S E TA R T L E T • V G F
P O R T M A R I N AT E D F I G , G O AT C H E E S E M O U S S E , C R O S T I N I • V G F
C H I C K E N C R O Q U E T T E , P I C K L E D B A B Y T U R N I P, TA R TA R S A U C E
MINI CROQUE MONSIEUR• V
HAM AND CHEESE PUFF • V
R ATAT O U I L L E , M U S H R O O M A N D P E S T O TA R T L E T • V G F D F
DELUXE
$5 PER PIECE
T U N A TA R TA R E N O R I , C H I L I , S E S A M E • G F D F
SCALLOP CEVICHE PUFFED RICE, LEMON VERBENA • GF DF
LOBSTER SALAD ON BRIOCHE
PROSCUITTO AND BOURSIN TOAST • GF
D U C K R AV I O L I W I T H P I C K L E D R A D I C C H I O F O I E G R A S B U T T E R • G F D F
M I N I B U R G E R , G R U Y E R E , Z U C C H I N I P I C K L E , G A R L I C M AY O
P E A R A N D C H E S T N U T TA R T, B L U E C H E E S E C R E A M • V G F
SALT COD AND LEEK CROQUETTE, RED PEPPER SAUCE
SWEET
$3.50 PER PIECE
C H O C O L AT E T R U F F L E • G F
ASSORTED FILLED DOUGNUTS
CINNAMON APPLE TURNOVER WITH DULCE DE LECHE
S A L T E D C A R A M E L C H O C O L AT E TA R T
SEASONAL BERRY SHOOTER
ANY ITEM MARKED WITH THESE SYMBOLS CAN BE MODIFIED TO FIT NEEDS
V = VEGAN
GF = GLUTEN FREE
DF = DAIRY FREE
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LUNCH
$40 PER PERSON
your selection of:
1 a p p e t i z e r, 2 m a i n s , a n d 1 d e s s e r t
$50 PER PERSON
your selection of:
2 appetizers, 2 mains, and 2 desserts
$60 PER PERSON
your selection of:
2 appetizers, 3 mains, and 2 desserts
DINNER
$75 PER PERSON
your selection of:
1 a p p e t i z e r, 2 m a i n s , a n d 1 d e s s e r t
$80 PER PERSON
your selection of:
2 appetizers, 2 mains, and 2 desserts
$85 PER PERSON
your selection of:
2 appetizers, 3 mains, and 2 desserts
LUNCH & DINNER A LA CARTE DISHES
F O U N D O N T H E N E X T 4 PA G E S
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S O U P O F T H E D AY
SALAD
ORGANIC GREEN SALAD
radish, cherry tomato, champagne dressing
BEET SALAD
lemon goat yoghurt, goat cheese, candied walnut,
s h a v e d f e n n e l , c h a m o m i l e h o n e y, m â c h e
STEAK & BLACK KALE SALAD
q u i n o a , c o r i a n d e r, m i n t , r e d c h i l i ,
crispy shallot, roasted peanut, mango vinaigrette
COBB SALAD
blue cheese, walnut, bacon lardons
soft boiled eggs, avocado dressing
APPETIZERS
B E E F C A R PA C C I O
olive oil, roasted hazelnut,
quail egg, crispy shallots, parmesan
S T E A K TA R TA R E
h a z e l n u t , c u c u m b e r, s p i c y k e t c h u p ,
horseradish, quail eggs
T U N A TA R TA R E
s o y d r e s s i n g , d a i k o n , s e s a m e c r a c k e r,
p i c k l e d g i n g e r, c i l a n t r o
S O U P O F T H E D AY
CHARCUTERIE BOARD
house made pickles, mustards, grilled bread
S E A F O O D P L AT T E R A N D A C C O M PA N I M E N T S
o y s t e r s , l o b s t e r, c r a b c l a w s ,
tuna tartare, shrimp, smoked salmon
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LUNCH ENTRÉES
SMOKED SALMON BAGEL
O P E N FA C E O M E L E T T E
yuzu crème fraîche, lime leaves
dill, bagel
Chanterelle, tomato jam,
Sauvagine, greens
AV O C A D O T O A S T
AGNOLOTTI
feta, granny smith, spicy mayo,
soft poached egg, red chili,
grilled sourdough
hazelnut, feta, butternut squash,
sage, lemon balm
CROQUE MADAME
Parisian ham, gruyère,
sunnyside egg,
grilled sourdough
PA P PA R D E L L E
vanilla & saffron lobster bisque
tarragon, truffle, lobster
STEAK FRITES +$5
STEAK SANDWICH
roasted striploin, caramelized
onions, horseradish, mâche,
gruyère
8oz flat iron, caramelized
shallot, red wine jus
FOGO ISLAND COD +$5
seasonal accompaniments
CHICKEN SALAD
watercress, pickles,
apple purée,
grilled multigrain
C’S BURGER
7 o z p a t t y, b r i e , m a p l e b a c o n ,
t o m a t i l l o & f i g c h u t n e y, p i c k l e d r e d
onion, smoked tomato aioli
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DINNER ENTRÉES
AGNOLOTTI
C’S BURGER
hazelnut, feta, butternut squash,
sage, lemon balm
7 o z p a t t y, b r i e , m a p l e b a c o n ,
t o m a t i l l o & f i g c h u t n e y, p i c k l e d r e d
onion, smoked tomato aioli
FOGO ISLAND COD
s e r v e d w i t h C h e f ’s s e l e c t i o n o f
seasonal accompaniments
PORK TENDERLOIN
s e r v e d w i t h C h e f ’s s e l e c t i o n o f
seasonal accompaniments
LAMB SADDLE
WILD BC SALMON
s e r v e d w i t h C h e f ’s s e l e c t i o n o f
seasonal accompaniments
s e r v e d w i t h C h e f ’s s e l e c t i o n o f
seasonal accompaniments
AAA BEEF TENDERLOIN
G R I L L E D S O Y- M A R I N AT E D
YELLOW FIN TUNA
cucumber & daikon,
charred fennel,
ginger hollandaise, jalapeño
s e r v e d w i t h C h e f ’s s e l e c t i o n o f
seasonal accompaniments
18 OZ ANGUS
DRY AGED RIBEYE
wild mushroom, frites,
red wine jus
+$40 PER PERSON
CHICKEN CORDON BLEU
gorgonzola, Parisian ham,
garlic pomme purée,
chanterelles jus
32 OZ ANGUS DRY AGED
B O N E I N T O M A H AW K
frites, greens, béarnaise
+$40 PER PERSON
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P R O D U C T S U B J E C T T O AVA I L A B I L I T Y
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F R E Q U E N T LY A S K E D Q U E S T I O N S
What is Lavelle’s capacity?
Lavelle can host up to 400 guests reception style (approximately 250 inside & approximately
150 outside), or 100 – 120 guests seated in our main dining room (capacity ranges dependent
on style of set up). Private dining is available for up to a maximum of 14 guests in our exclusive
private dining room. The Lounge Bar can accommodate 80-100, guests and features banquette &
sofa style seating.
Is there a room charge?
Dependent on achieving the minimum food and beverage expenditure, room rental can be
waived (may vary dependent on date and service requirements).
Is the Patio available for a private event?
Our large outdoor areas are open all year round, including winterization between December and
February. Private areas can be booked in conjunction with interior lounge space to host casual
cocktail parties.
What are the minimum spend requirements?
Food and beverage minimums are specifically designed based on the needs of each event, event
times, and will fluctuate dependent on the specific date. Should a minimum not be achieved, the
difference will appear as room rental on your final invoice.
What services are provided by Lavelle?
The following services are provided complimentary as a part of your custom event package:
•
•
•
•
•
•
Your event manager, maître’d, and all service staff
Existing tables and chairs
Premium table flatware and glassware
Candles & votives
Personalized printed menus at each place setting
Table numbers
Are referrals to industry suppliers provided (florists, linen, DJ/Band, audio visual, etc.)?
We are happy to provide referrals for all of your special needs. Your Event Manager will assist you
in making these special arrangements if required.
Does Lavelle supply audio-visual equipment?
AV equipment is not available onsite. We are happy to arrange AV equipment through our third
party supplier, and charges will be invoiced accordingly. Lavelle’s audio system is capable of
providing in-house background music and the use of our plasma TV. Your DJ will be able to supply
a microphone if required.
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F R E Q U E N T LY A S K E D Q U E S T I O N S
How is the Bar & Beverages managed?
Beverages (alcoholic and non-alcoholic) are charged based upon consumption per drink, plus
applicable tax and service fees. Specialty wines can be selected from our wine list and charged
per bottle, or alternatively our sommelier will be happy to assist in selecting wine pairings. In
accordance with liquor licensing regulations, we are unable to permit our guests to bring in their
own wine or alcohol, however, for special preferences, we will be happy to find a comparable
item on our extensive list. Bar offerings can be customized with your Event Manager.
How is the menu determined?
All food items for private events are selected from our current seasonal menu package. All items
are interchangeable, and prices will be adjusted accordingly. Food items are subject to current
market prices. Your Event Manager will assist you in customizing your selections to ensure a
unique and memorable experience.
Can Lavelle accommodate special dietary restrictions?
Our culinary team will accommodate allergies and/or special dietary requests if we are notified
in advance. Please note, Lavelle cannot guarantee an allergen free environment. Menus can
be customized to reflect dietary restrictions. We are not a kosher restaurant; however, we can
create a kosher style menu or bring in kosher certified options.
Is there a cake plating fee?
Lavelle does not permit outside food/catering however, celebratory cakes or cupcakes are
permitted (please notify your Event Manager). Cakes can be cut and plated by Chef with garnish
and served as Dessert on your dinner menu or as a part of a self-serve station at $7 per person
(plus applicable taxes & a service fee).
What other expenses should I consider?
For a formal personalized cost estimate please contact a Sales and Event Manager.
•
•
•
•
•
•
•
On-site ceremony fee $1,000
Chair rental (ceremony)
Security (mandatory if 20 or more guests are under the age of 19)
Vendor meals available at $45 per person
Audio-visual equipment (if required)
Place cards, escort cards and/or seating chart required pre-assigned seating
If additional furniture and/or linens are required, your Event Manager will arrange rentals through our third-party supplier (charges to be added to final invoice).
When is access permitted for setup?
Dependent on regular service hours, clients and their suppliers will be permitted access for set
up two hours prior to guest arrival time. If early access is required, please speak with your Event
Manager. Additional room rental/labour fees may apply.
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F R E Q U E N T LY A S K E D Q U E S T I O N S
How is load-in & load-out organized?
The loading dock and delivery elevators are managed by security. All deliveries must be
scheduled in advance through your Event Manager.
Are on-site ceremony rehearsals permitted?
Due to our regular service hours, on-site ceremony rehearsals are scheduled based on availability
and subject to approval by your Event Manager.
Is a bridal suite provided onsite?
Located off of our main dining room, our private dining room can be used as the wedding party
bridal suite.
Who is my contact on the day of the event?
A Lavelle Restaurant Manager will be your on-site contact upon arrival and for the duration of
your event.
Is parking available?
Underground parking is available on-site. Parking is pay-and-display (not validated by Lavelle).
Is coat check offered?
Coat check is available, host or guest paid at $3 per item.
Is smoking permitted?
Please note that Lavelle is a non-smoking establishment in conformity with the Smoke-Free
Ontario Act, S.O. 1994, c. 10 and its regulations. Accordingly, smoking is strictly prohibited at
Lavelle.
How are payments arranged?
A signed contract and initial deposit of $2,000 is required in order to secure your event date
(payable by bank draft or credit card). Your contract will outline your deposit schedule, which
typically includes three payments. The final deposit is based upon your final guest count,
incidental fees, food selections and an estimate on beverage consumption, less the deposits
paid to date.
What is the cancellation policy?
Your contract may be terminated with formal written notice. If notice of cancellation is received,
all deposits received are non-refundable. Trademark Hospitality Inc. reserves the right to
terminate any contract for which payment of the final estimated invoice is not received five
business days prior to the event.
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L AV E L L E P R E F E R R E D S U P P L I E R S L I S T - P R I VAT E E V E N T S
DJ & Entertainment
Michael Coombs
www.michaelcoombs.ca
416-676-7992
St. Royals Entertainment
844-787-6925 | [email protected]
www.stroyalentertainment.com
Event Production
Fifth Element Group
416-241-4440 | [email protected]
www.fifthelementgroup.com
Firedog Creative
647.797.3839 | [email protected]
www.firedogcreative.ca
Photographer & Photo Booth
Mango Studios
416-366-4723 | [email protected]
www.mangostudios.com
Décor & Design
Rachel A. Clingen
905-763-7700
www.rachelaclingen.com
Fifth Element Group
416-241-4440 | [email protected]
www.fifthelementgroup.com
Event Grafitti
416-509-8358 | [email protected]
www.eventgraffiti.com
Ferris Wheel Press
www.ferriswheelpress.com
Furniture
Luxe Rentals
416-745-0808 | [email protected]
www.luxerentals.net
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