Bishop’s University Catering Guide
1
Catering Overview
Thank you for your interest in our services. Please review the following guidelines as they will help our team ensure that
your event is a success. We look forward to the pleasure of working with you to create and customize a menu to suit
whatever occasion you are planning for.
Orders
For regular catering orders, we request three working days’ notice to guarantee your specific order and time. For special
events we require at least one week’s notice for confirmation of guest attendance and menu selection. Additional
charges are applied for late requests. Custom meals, special dietary needs, and vegetarian requests are readily
accommodated.
Bar Service
Liquor service charges are based on a minimum of 125$ of sales, per hour, per bar. If the minimum sale amount is not
attained, the client is responsible for covering the difference. Marshals are required for all student events; this will be
charged to the client.
Cancellation Policy
To avoid billing charges, a 72 hour cancellation notice is required on all catering services. For large events or banquets,
the customer will incur any costs that have been generated in relation to the event.
Billing
Charges are based either on the number of guests given at the time of confirmation, or the actual number of guests,
whichever is greater. Billing options include: university account, cheques, cash, interact or credit card. For non-university
departments, a 50% deposit is required upon booking and the full balance will be due 1 week prior to the event. For in
house events, the bill will be sent to the department following the event. Any lost or damaged catering items are the
responsibility of the client, and will be added to your invoice. Additional charges may be assessed if the banquet is longer
than three hours.
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Delivery
Orders of less than 25$ will incur a delivery charge. Late catering orders, as well as caterings requested on holidays, may
be subject to additional charges. Please advise us if, after delivery, you move your catered event to another location so
that we may arrange prompt clean up afterwards.
Services
Full service and formal events will have both linen and china service. A Maitre’D will monitor any formal event which has
50 or more guests at no additional cost. Should you require a Maitre’D for a smaller event, an additional labor charge will
apply. Please note that there is no gratuity (15%) charged to your account, only the applicable taxes.
If at any time you would like to work with our team to build a menu for your event, please don’t hesitate to contact us.
Our Catering Manager & Executive Chef will be honored to assist you in making your event a success. For more
information, or to place an order, please contact our Catering and banquet department at 819-822-9600 extension 2340
or by e-mail at [email protected]
Under agreement with Bishop’s University, Sodexo has exclusive rights to all catering on the university campus grounds.
Groups may not bring food on campus or remove leftovers from the event.
The following information will be required when booking an event:
Group name or department
Contact name, telephone number and address
Time of service
Expected attendance
Agenda – if banquet service
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Sunrise at Bishop’s
Breakfast
The Bus Stop
Assorted juices
Assorted muffins
Coffee & tea
4.75
Continental Gaiters
Assorted juices
Assorted Viennoiseries
Fresh fruit platter
Coffee & tea
6.25
The Dewies Healthy Start
6.25
Multigrain bagel with light cream cheese
Fresh fruit martini parfait
Coffee & tea
Early Bird Low Fat Starter
Fresh fruit, yogurt & granola
Assorted juices
Assorted muffins
Muesli cereal with soy milk
Mixed dried fruit confit and flax
Coffee & tea
7.25
Bishop’s American Breakfast Buffet
Minimum 20 peoples
Fresh fruit salad
Fresh fruit platter
Cottage cheese & honey
Yogurt & granola
Scrambled eggs
Canadian beans
Sausage, bacon and ham
Sautéed potatoes
Assorted Viennoiseries
Jam & butter
Coffee, tea & juice
12.50
4
Bénédictine egg
Yogourt & Granola parfait
Fresh fruit cut
Bran muffin
Coffee, tea and soya milk
Orange juice
10.50
Rancheros egg
Vector and 1% milk
Fresh fruit cut
Banana bread
Cheddar cheese
Coffee, tea and soya milk
Apple juice
9.50
Florentine egg
8.90
Fresh fruit salad
Whole wheat bagel with cream cheese
Fruit jam
Coffee, tea and soya milk
Orange juice
Spanish scrambled egg
Fresh fruit cut
Cottage cheese
Bran and carrot muffin
Coffee, tea and soya milk
Pineapple smoothie
8.50
Bénédictine egg: English muffin, ham, poached egg, Hollandaise sauce
Rancheros egg: Wrap, scrambled egg, Salsa, tomato
Spanish scrambled egg: Scrambled egg, tomato, green peppers, red peppers, onion, and chorizo
Florentine egg: Whole Wheat bread, spinach, onion, poached egg, cheese
5
À la Carte
Coffee Break
À la Carte
Fresh fruit platter (10-12 people)
Fresh whole fruit basket (10 people)
Croissants (one dozen)
Danishes (one dozen)
Chocolatines (one dozen)
Cinnamon rolls (one dozen)
Homemade cookies (one dozen)
Banana bread (12 people)
Cranberry bread (12 people)
Individual yogurts
Cheddar cheese platter (12 people)
Local cheese platter (12 people)
Crudité and dip (12 people)
Finger sandwiches (24 pieces)
22.75
8.25
15.50
17.50
17.50
17.50
9
15.50
15.50
2
27
37
22
36
Beverage
Half- gallon (10 cups)
14
Gallon (20 cups)
28
Non-Alcoholic Punch
60
Vodka Punch
95
Hot chocolate (20 cups)
28
Individual juice bottles
2
Vitamin Water (bottles)
3
Juice (per litre)
10
Soft drink
2
Sparkling water
2.50
Water service
0.50
(All orders under 20$ will incur a 25 $ delivery
charge.)
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All Work and No Play
Working Lunches
The Alumni Buffet*
14
The Alumni includes tomato juice, greek salad.
Grilled vegetable flat bread sandwich with humus
and lettuce
Roast beef baguette with Dijon mustard and
Swiss cheese
Ham croissant with cheese, tomato, and lettuce
Smoked salmon bagel with cream cheese, onion
and capers
Dessert, coffee and tea
The Lunch Buffet*
16.50
Soup of the day
Two varieties of chef salad
Assortment of sandwiches
(Pumpernickel egg sandwiches, turkey warp and whole wheat ham
sandwich)
Mini pastries
Sparkling water
Coffee & tea
Healthy Meal
Quinoa salad meal
Beef
Chicken
Vegetarian
7-grain sandwich
Beef
Chicken
Vegetarian
Corn fusilli salad and vegetable
For groups
Assorted wrap tray (dz.)
Antipasto plate (12 people)
Nicoise Salad (12 people)
Chicken Caesar salad
Greek salad
Assorted sushi plate (75 pieces)
13
12
12
13
12
11
11
24
80
60
60
60
70
*The Alumni Buffet and The Lunch Buffet are for a minimum of 10 people
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Catch Your Breath
Full Lunch Menu
Grilled Vegetable Salad
22
Duck leg confit with julienned
apples, flambéed in Calvados
Maple pie with barley sugar
Vanilla Dubarry Soup
18
Chicken supreme with Pommery
mustard crust
Tiramisu
Endive salad with blue cheese 22
from St-Benoit-du-Lac
Provincial herb salmon
Crème brulé
Mango salmon tartar
23
Teriyaki pork medallion with ginger
Sweet sushi
Tomato and basil soup
Classic Loraine quiche with salad
Crème caramel
14
Caesar salad
Bolognaise penne rigate
Fruit pastry
14
* All options include bread & butter as well as coffee & tea service
8
Dusk at Bishop’s
Dinatoire & Cocktail
Martini Seafood Sauté
Assorted seafood sautéed with vodka
served on a bed of lettuce. Made to order
with Chef, served Martini-style
Sushi Sashimi
Assorted sushi, sashimi, nigiri, including
vegetarian sushi and vegetarian roll, with
ginger and wasabi
Chocolate Fondue
Fresh fruit brochette with marshmallows.
Includes cookies
Thai station
Beef, rice stick noodle, rapini, green chilli,
chopped onion and fresh ginger. Made to order
by Chef, with Hoisin and oyster sauce
$38 per pers.
This cocktail concept will create one of the most interactive events as our chef will be
cooking in front of your guests. This is a great way to impress your guests. This formula includes
the four stations above. A minimum of 30 guests is required for this cocktail. Additionally, this is a
great idea for networking events!
9
The Great Taste
Hors d’oeuvres à la carte
Hot Canapés (dz)
25
Mini-Wellington
Goat cheese prosciutto
Chicken satay
Chicken wings
Brie & cranberry pastry
Apple and Swiss crêpes
Bacon wrapped scallops
Cold Canapés (dz)
25
Sushi Maki
Orange duck terrine
Salmon & scallop tartar
Beef tartar
Italian kebabs
Gazpacho shooter
Strawberry asparagus chutney
Assorted Canapés (dz) 18
Stuffed mushrooms
Shrimp mousse
Mini quiches
Mousse of liver
Spanakopita
Bruschetta
Orders are to be made by the dozen, with a minimum order of 3 dozen.
Alternate option: The Chef’s Choice – assortment of hot and cold canapés at 21$ per dozen,
with a minimum order of 3 dozen.
10
Sunset at Bishop’s
Dinner menu
Trilogie de tartare
40.50
Beef, venison, duck
Veal medallion with blue cheese cream
sauce
Double chocolate mousse
Potage Argenteuil
32
Baby spinach citrus salad
Grilled Chilean sea bass with barley risotto
Mixed berry pastry
Smoked trout from Pisciculture des
Bobines with citrus cream
Mini mushroom pastry
Roasted lamb with rosemary
Local lavender ice cream
40.50
Julienned vegetable roll with gazpacho
Poached pear with goat cheese
Angus beef filet with wild mushrooms
Tarte Tatin
39
Citrus salad with coriander
Lentil soup
Apple and wild berry duck confit
Trilogie de crème brulée
30
Fresh sprouts with house vinaigrette
perfumed with sesame oil
Thai soup with coriander and ginger
Sautéed chicken filet and vegetables
with Hoisin, on a bed of linguini rice
Green tea sherbet
24
Seafood bisque
30
Coq au Porc
Tomato & Bocconcini with olive oil
and fresh basil
Fine crêpes with local apples and caramel
* All options include bread & butter as well as coffee & tea service
11
Fresh from the garden
Gluten and Lactose free menu
Garden stir-fry
Grilled vegetable served on rice sticks
21
Europeen salad
Nicoise style salad
19
Marinated chicken
Chicken marinated with lemon grass and saffron
22
Bolognaise pasta
Corn pasta served with a game meat bolognaise
24
Layered vegetable
Fresh grill vegetable with polenta
24
Warm duck salad
28
Quebec pork served with Compton apple
Pork tenderloin served with an apple gastrique
23
12
The Right Plate
Evening Buffet
38.50$
Minestrone soup
Cold cut meat platter
Smoked salmon platter with condiments
Salad bar
Orzo salad with roasted eggplant, Portobello mushrooms and peppers
Seafood Ceviche
Terrine and pâté
Salmon Koulibiac
Veal stew
Penne Napolitano with sausage, Roma tomatoes, spinach and tomato sauce
Rice and vegetables of the day
Regional cheese and fresh fruit with Focaccia and Crostini breads
Chocolate fondue with fresh fruit
Assorted desserts
Coffee & tea
Add sirloin beef, sliced by our Chef, for only 10.00$
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The Daily Buffet
Lunch or Dinner Buffet
22.50$
Soup of the day with assorted breads
Caesar Salad
Greek Salad
Chicken Cacciatore
Eggplant gratin
Rice and vegetable of the day
Date squares
Coffee & tea
The Daily Buffet is for groups of more than 15 people.
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All You Care To Eat
Bishop’s Buffet
45$
Clam Chowder
Garden salad with crisp vegetables and croutons
Assorted terrines and pâtés from Québec
Smoked and marinated fish platter from St-Laurent
Assortment of salads
Seasonal prime poultry
Lion-Beer beef miroton
Lasagna
Assortment of fresh cheeses from Saint-Benoit-du-Lac
served with fresh fruit and a variety of fresh breads
Chocolate cake and maple pie
Fresh fruit martini cup with grape vodka
Coffee & tea
Add a rum pepper shrimp sauté for only 10$ per person
15
The Sunburn
Bishop’s BBQ
Gaiter’s Choice
Tossed salad, pasta salad, Caesar salad, coleslaw, veggies and dip
Boneless chicken breasts marinated in spicy Cajun sauce
8 oz. hamburgers and veggie burgers on Kaiser Buns
Punch
16.50
The Dewies
Beef, chicken, shrimp brochettes
Greek and Caesar salad
French fries
Dijon mustard, hot sauce and tzatziki
Grilled pineapple brochette
20
The Tailgate Back Yard BBQ
Home-style beef and turkey burger
Hot dogs (including vegetarian option)
Coleslaw and Caesar salad or pasta salad
Soft Drink
Brownies
15
The Coach
33.50
16 oz. AAA New York cut Angus steak
or
Full rack of ribs
Fully loaded baked potatoes with bacon bits, sour cream and fresh vegetables
Mixed salad with aged Balsamic dressing
16
Fresh from the Oven
Pizza Specials 16”
Quattro Formaggi
Gorgonzola, Ricotta, Feta and Mozzarella cheeses with fresh basil and olive oil
17
The Funghi
Three varieties of mushrooms, arugula with spinach, basil, olive oil and mozzarella
17
Marinara
Shrimp, fresh tomat0es, oregano, basil, garlic and olive oil
18
Caprie
Italian sausages, artichokes, tomatoes, onions and mozzarella
18
The BU
Tomato sauce, pepperoni, green peppers, red onions, mushrooms and cheese
18
The Vegetarian
Tomato sauce, assorted fresh vegetable, mozzarella cheese
15
17
On the Go
Box Lunches
Low fat yogurt
Bagel with cream cheese
Granola bar
Orange juice
6.50
Banana muffin
Fresh fruit
Canadian cheese
Apple juice
5.50
Turkey sandwich
Crudité
Granola bar
Juice
6.50
Chicken Caesar salad
Melba crackers
Fruit parfait
Juice
11.50
Chef Salad
8
Dark forest ham croissant with coriander,
tomato, cheese and lettuce
Fruit salad
Vegetable juice
Chef Salad
Chicken wrap with avocado
Homemade cookies
Orange juice
9.75
Chef Salad
8.50
Grilled vegetable flatbread sandwich
Canadian cheese
Trail mix
Apple juice
18
Rentals
1.
2.
3.
4.
5.
6.
Water glasses
Beer glasses
Wine glasses
Tablecloth 53X53
Tablecloth 53X120
Tablecloth 81X81
0.75
0.75
0.75
6
6
6
Wine
White Wine
House Wine, Miglianico Trebbiano d’Abruzzo, Abruzzo, Italy (1 liter)
Chardonnay/Pinot Grigio Trevini Primo, Veneto, Italy
Aligoté Roger de Jouenne, Burgundy, France
Pinot Grigio Verduzzo Masianco, Vénétie, Italy
Chablis Albert Bichot, Burgundy, France
19
22
25
28
35
Red Wine
House wine, M Montepulciano d’Abruzzo, Abruzzo, Italy (1 liter)
Cabernet, Merlot, J.P. Chenet, Pays d’Oc, France
Pinot Noir Rosemount Diamond Label, Australia Méridional Australia
Cabernet-Sauvignon Liberty school, California, United States
19
22
28
32
Last edited August 31th 2013
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