2016 Holiday Party Package - Amazon Web Services · 2016-09-22 · 2016 Holiday Party Package [email protected] 305 King St. West 519 954 6100 ext 0

2016 Holiday Party Package

[email protected] 305 King St. West

519 954 6100 ext 0

What are you looking for? Table of contents:

The Specifics? have you planned a christmas party before? If not, this is a good place to start

The Menus:

Tapas and/or sharing style Traditional dinner Lunch/Brunch

Private/semi-private Options

Cocktail/Canape Party Combined Cocktail/Dinner

Extraordinary Additions Amazing Alternatives


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Gilt Restaurant 2016 Holiday Package

It’s almost that time of the year again time to plan this year’s holiday party! It’s never too early to start brainstorming as the season is approaching quickly and everyone is

eager to begin organizing their holiday plans. Our goal? To execute perfectly what you have imagined for your company and team. We promise easy and fun planning right from the beginning to the night of the party! Let us

do the hard work for you. We want to work with you to make sure that together we plan an event that will impress

your guests while working within a comfortable budget.

A good question to start with is .. WHY Gilt The Gilt Team is made up of professional individuals who are passionate about excellent service and outstanding food. We all work in this industry by choice and because we truly love it. It is our mission to provide the best and most unique food, experience, and service in The Region. We want people to get exactly what they have anticipated and nothing

short of that.

Our culinary team is experienced, passionate and creative and can do so while incorporating your ideas and vision into each menu item.

Our best quality?

The ability to listen. We will give you our top suggestions and ideas but ultimately each decision is yours and we want you to be happy with your experience.

We pride ourselves in our ability to adapt and create the perfect atmosphere for any

occasion. We can host your event AT GILT or any venue you choose, and still give you the “GILT” experience wherever, whenever.


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Where to start? How many people?

● How many guests will be invited to the party? ● Will you allow guests to each bring a “plus one”? ● Approximately, what percentage of guests do you expect to RSVP “attending”? (Tip:

You can guess this by previous year’s holiday party turnout or how far guests are expected to travel )

At Gilt we can accommodate up to 150 guests IN house and virtually an unlimited number OFF site. We can host parties of any size, big or small! Which date would you like to book?

● Dates are important to consider right from the start. Date choice depends on your industry.

● Make sure you consider how many people can attend on a weekday vs. weekend. Are you going to close for the event so all can attend?

● It is important to have an idea of the date you are looking for, whether specific or just general (such as “any Friday in November or December”)

At Gilt we are open seven days a week and can accommodate holiday parties at any time. If you are looking for a private party, we do not charge a room fee, but we do have a minimum spend required and this varies dependent on the date and time. What type of party are you planning?

● A decision should be made on whether you want a brunch, lunch, cocktail and/or dinner party.

● This decision will affect menu development, date availability, and budget. At Gilt we can accommodate any style of party, and are able to create a suitable, interactive menu for any of the above. Although we are known for tapas at Gilt, don’t let that hinder your decision, we can easily create a traditional 3 course dinner for you if that would cater to your group better.

The Specifics Private?

● An important thing to consider when booking is whether you would like the venue to be private. This means the restaurant would be closed to the public for the duration of your party.

● If you are looking for a private event there will be minimums set on the number of people attending as well as on budget.

● Semiprivate parties are also something to consider our lounge/bar area can turned into a cocktail setting, in which we welcome outside guest to have dinner in the dinning room during the duration of your party; the bar/lounge however, would be unavailable to those outside guests.


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** Note: the minimum spend is higher on weekends than on weekdays. If your group is smaller, do not think you need to offer a private party. Gilt takes reservations of large parties and offers group menus to satisfy any number of guests in the dining room. Perhaps a dinner out is the way to go. In fact, when we are open to the public it creates a livelier atmosphere in house and upholds to holiday party norms. Start and End Time

● What is the duration of the party. Would you like there to be a cocktail hour before? How long would you like the bar to stay open?

● These are all things to consider. These factors will affect what time dinner is to be served and what time you should invite guests to arrive.

We promise to ask the right questions to get you thinking! At Gilt we are very flexible with time. If you are a group who likes to party later, we can adjust our hours to accommodate. No pressure added. We can also organize a relatively early dinner so people can get home at a reasonable hour. Budget

● An important thing to consider when booking any party is; what is your budget? ● Will the company/one individual be covering the entire tab? Will people pay for

their own food and bar tabs? ● How much per person are you willing to spend? Asking this question is a great

start point in calculating an overall number. We want you to be comfortable with every decision, including the budget, and for any budget we can provide you with something spectacular. Dietary Restrictions

● When discussing party arrangements with your guests you will realize how many people have specific dietary restrictions. You may need to accommodate vegetarian, gluten free, dairy free, vegan or other food allergies or restrictions. Gilt takes in its ability to make changes for people with dietary restrictions. Why shouldn’t everyone be able to have an amazing dining experience? We’re here to make that happen at no inconvenience.


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The Menus The next several pages layout sample menus that our team has put together to give an

idea of what we can offer at any holiday event.

Gilt is well known for our tapas (small plates) style dining. We are happy to develop a tapas style meal for your group OR a more traditional dinner (3 or 4 courses). We ensure both options will offer an interactive dining experience that we look to achieve at every

service. Below you will find a series of menu options; think about who will be attending the party

and which style of menu will suit your guests best.

Adjustments can ALWAYS be made if there are specific things you would like to see at your event. We have used our past experiences to develop these menus based on

popularity and available seasonal ingredients. The “canapés” section is for a cocktail hour if desired.

**Note: the number of choices, prices, complexity, and availability of dishes varies by menu. Behind the menu: The menus are created by both the Executive Chef and Frontofhouse managers to ensure the highest level of guest satisfaction through food and overall experience.


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TAPAS DINNER/SHARING MENUS This is our specialty! It is a fun, social, and engaging way to dine! Rather than offering individual starters and main courses, Gilt serves dishes that are designed for sharing

brought to the table one at a time steadily throughout the meal.

There are THREE different price points to choose from; the menus will involve more option, specialty ingredients, and intricacies as price points increase.

69 different selections are needed to compose a full sitdown dinner. Enough pieces will

be provided of each menu item to ensure everyone is satisfied and able to try everything. The menu is tiered into layers to make sure dinner is substantial (it is designed to ensure a well balanced dinner – eg. vegetables, meat, and fun + fried)!

Sample Menu – the final menu will be the same layout, but some options may change before the date of

the function. A full menu to select final choices will be provided 2 weeks before your event.

Tapas Dinner 1 $35/person

Tier One Choose 2

● · Chorizo and habanero stuffed bacon wrapped dates tossed in a spicy bbq sauce ● · Fried Montforte cheese curds with spicy mousse

● · Puffed Potatoes with chive sour cream and parmesan ● · Pear and Brie Flatbread drizzled with Guelph honey

Tier Two Choose 2

● · Spicy chicken wings with smoked habanero maple butter, candied boar bacon and pickled jalapeno

● · Korean Fried Chicken with honey bourbon glaze ● · Duck Confit Tacos with soy orange reduction, orange zest crema and corn salsa

● · Pork Belly Perogies with sweet onion, cheese curd, crispy prosciutto ● · Denver Lamb Ribs with house made bbq sauce, pickled chilis and peanuts

● · Chiles Rellenos with goat cheese, chile, chipotle and red pepper

Tier Three Choose 2

● · Poached pear and blue cheese salad, burnt thyme and lemon poached pear with walnuts, caramel lemon vinaigrette, walnuts, arugula and bleu benedictin

● · Brussel Sprout caesar with caper popcorn, manchego, orange and caesar dressing ● · Fried Cauliflower with with turmeric yogurt, tamarind chutney, coriander chutney,

toasted pine nuts ● · String Chaat with vegetable strings, pomegranate, mango, toasted coconut, crispy peas

and thai basil raita

Dessert ● · Doughnuts rolled in cinnamon sugar with chocolate sauce


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Tier One Choose 3

· Seasonal ceviche with assorted chips · Lobster rolls with lemon and chive mayo, bacon and apple

· Nova Scotia scallops on almond sponge cake with macerated blackberries and tarragon · Tuna nachos served on taro root chips with lime aioli, soy glaze and mustard emulsion with yuzu carrot

slaw · Chorizo and habanero stuffed bacon wrapped dates tossed in a spicy bbq sauce

· Fried Montforte cheese curds with spicy mousse · Puffed Potatoes with chive sour cream and parmesan

Tier Two Choose 3

· Spicy chicken wings with smoked habanero maple butter, candied boar bacon and pickled jalapeno · Korean Fried Chicken with honey bourbon glaze

· Duck Confit Gnocchi with confit duck, toasted pecans and white wine butter · Pork Belly Perogies with sweet onion, cheese curd, crispy prosciutto

· Denver Lamb Ribs with house made bbq sauce, pickled chilis and peanuts · Chiles Rellenos with goat cheese, chile, chipotle and red pepper

· Canadian Prime Beef Side Ribs with vanilla cola BBQ sauce, apple cabbage slaw and chipotle crema

Tier Three Choose 2

· Smoked beet salad with walnut dust, lemon labneh, frisee, pickled crab apple and grainy mustard vinaigrette

· Brussel Sprout caesar with caper popcorn, manchego, orange and caesar dressing · Fried Cauliflower with with turmeric yogurt, tamarind chutney, coriander chutney, toasted pine nuts · String Chaat with vegetable strings, pomegranate, mango, toasted coconut, crispy peas and thai basil

raita · Smoked white bean cassoulet with sunchokes, wild mushrooms, edamame, confit cherry tomatoes

Dessert Choose 1

Doughnuts rolled in cinnamon sugar with chocolate sauce Candy Cane pavlova with whipped cream and berries


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Tier One Choose 3

· Seasonal ceviche with assorted chips · Lobster rolls with lemon and chive mayo, bacon and apple

· Nova Scotia scallops with smoked ginger beer broth, chorizo and grilled scallion · Tuna nachos served on taro root chips with lime aioli, soy glaze and mustard emulsion with yuzu carrot

slaw · Chorizo and habanero stuffed bacon wrapped dates tossed in a spicy bbq sauce

· Fried Montforte cheese curds with spicy mousse · Puffed Potatoes with chive sour cream and parmesan

· Beef Tartare with yolk, red wine salt, jalapeno, potato chips · Foie Gras Mousse with brown butter, pickled blueberries and cinnamon dusted waffles

Tier Two Choose 4

· Spicy chicken wings with smoked habanero maple butter, candied boar bacon and pickled jalapeno · Korean Fried Chicken with honey bourbon glaze

· Duck Confit Tacos with soy orange reduction, orange zest crema and corn salsa · Pork Belly Perogies with sweet onion, cheese curd, crispy prosciutto

· Denver Lamb Ribs with house made bbq sauce, pickled chilis and peanuts · Chiles Rellenos with goat cheese, chile, chipotle and red pepper

· Canadian Prime Beef Side Ribs with vanilla cola BBQ sauce, apple cabbage slaw and chipotle crema · Marinated flank steak with Mexican rice and chimichurri

Tier Three Choose 3

· Smoked beet salad with walnut dust, lemon labneh, frisee, pickled crab apple and grainy mustard vinaigrette

· Brussel Sprout caesar with caper popcorn, manchego, orange and caesar dressing · Fried Cauliflower with with turmeric yogurt, tamarind chutney, coriander chutney, toasted pine nuts · String Chaat with vegetable strings, pomegranate, mango, toasted coconut, crispy peas and thai basil

raita · Smoked white bean cassoulet with sunchokes, wild mushrooms, edamame, confit cherry tomatoes

Dessert Choose 1

Doughnuts rolled in cinnamon sugar with chocolate sauce Candy Cane pavlova with whipped cream and berries


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Traditional Style Dinner Menu

Looking for something a little more traditional in your dining experience? The following dinner menus offer just as much creativity and variety.

There are THREE different price points to choose from; the menus will involve more option, specialty ingredients, and intricacies as price points increase.

Dinner Menu 1 $29/pp

*only available Sunday – Thursday, must have minimum of 15 people.

APPETIZER Soup/Salad

choose one soup and one salad, guests select either soup or salad

Soup – choose 1 ● Cream of Wild Mushroom with butter garlic sautéed mushrooms

● Curried Coconut and Carrot Soup with toasted coconut

Salad – choose 1

● Caesar Salad with double smoked bacon, parmesan croutons, parmesan and finished with a roasted garlic dressing

● Beet and Feta Salad with arugula, apple and pesto topped with a balsamic glaze

ENTRÉE

choose two plus one vegetarian option to offer guests

● Chili and lime marinated flank steak with parmesan roasted fingerling potatoes, grilled rapini with beef jus

● Bone in chicken supreme with buttery mashed potato, butter and wine sautéed green beans and finished with a basil cream sauce

● Seared salmon with dill crispy fingerling potatoes, sautéed heirloom carrots and finished with a maple dijon cream sauce

Vegetarian options

● Vegetarian curry with lentils, bok choy, water chestnuts, bamboo shoots and red pepper with cumin scented rice and grilled naan

● Vegetarian pasta with Vincenzo’s linguine, zucchini, confit cherry tomatoes, eggplant and kale with a pesto cream sauce (this can be a meat option if you would like to add chicken or beef)

DESSERT

Choose one for all guests to enjoy

● Gingerbread crème brulee ● Mint chocolate flourless cake with berry coulis

● Doughnuts rolled in cinnamon sugar with salted caramel and chocolate sauce


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Dinner Menu 2 $35/person


choose one soup and one salad, guests select either soup or salad

Soup – choose 1 ● Thai coconut butternut squash soup with pickled chili relish

● Roasted garlic and parmesan soup with tarragon chimichurri (most popular) ● Sweet potato and beet with cinnamon crème fraiche ● Jalapeno, tomato and cranberry with cranberry jelly

Salad – choose 1

● Caesar salad with double smoked bacon, parmesan croutons, parmesan and finished with a roasted garlic dressing

● Endive and radicchio with orange segments, candied pecan, craisins, goat cheese and tossed in a citrus vinaigrette

● Beet and Feta Salad with arugula, apple and pesto topped with a balsamic glaze ● Poached pear salad with arugula, raspberry walnuts, bleu Benedictine and a salted caramel

vinaigrette

Entrees – choose 2 plus one vegetarian option

● Chili and lime marinated flank steak with gruyere sweet potato and potato gratin, grilled rapini with banh mi jus

● 10oz beef striploin with roasted garlic and parmesan mashed potatoes, heirloom carrots and a horseradish cream sauce OR beef jus (choose 1)

● Bone in chicken supreme with crispy fingerling potatoes, butter and wine sautéed green beans and finished with a basil cream sauce

● Coconut chicken curry with water chestnuts, bean sprouts, bok choy and bamboo shoots with cumin scented rice and grilled naan


● Apple brined turkey breast with maple apple mashed potatoes, creamy butternut squash, pomegranate and onion stuffing with a blood orange cranberry chutney and turkey gravy

Vegetarian options

● Vegetarian curry with lentils, bok choy, water chestnuts, bamboo shoots, red pepper with

cumin scented rice and grilled naan ● Vegetarian pasta with Vincenzo's linguine, zucchini, confit cherry tomatoes, eggplant and kale

with a pesto cream sauce (this can be a meat option if you would like to add chicken) ● Cranberry and bourbon winter chili with black beans, chickpeas, tomatoes, kidney beans and

served with garlic toast

Dessert

Select 2, guests choose 1



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● Doughnuts rolled in cinnamon sugar with salted caramel and chocolate sauce ● Chocolate pretzel bread pudding with eggnog caramel sauce

● Carrot cake with cranberry cream cheese icing and cranberry jelly ● Apple cinnamon crisp with maple sugar crumble and Mapleton's organic vanilla icing


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Dinner Menu 3 $45/person

Gourmet Appetizer – To be shared on table once sitting

● Chorizo and chile stuffed bacon wrapped dates with spicy bbq sauce ● Fried cheese curds with franks red hot mousse

● Pear and Brie Flatbread drizzled with Guelph honey


choose one soup and one salad, guests choose either soup or salad


● Roasted garlic and parmesan soup with tarragon chimichurri (most popular) ● Red wine and mushroom with sautéed mushroom medley

● Smokey bacon and potato with bacon jam ● Sweet potato and beet with cinnamon crème fraiche ● New Manhattan clam chowder with prawn chips

● Jalapeno, tomato and cranberry with cranberry jelly ● Seafood chowder with a parmesan tuille

Salad – choose 1


● Endive and radicchio with orange segments, candied pecans, craisins, goat cheese and tossed in a citrus vinaigrette

● Candied yam, spinach and feta salad with sunflower seeds and jalapeno buttermilk dressing ● Heirloom beet salad tossed in herbed olive oil and balsamic with citrus goat cheese puree and

red wine sea salt ● Cinnamon poached pear and mixed greens with pomegranate seeds, candied walnuts,

prosciutto, goat cheese with a maple brown sugar vinaigrette ● Kale and blue cheese, candied figs, pistachios, raspberries and a fig balsamic reduction

● Marinated root vegetable salad with heirloom carrots, parsnips and beets on top of crushed chickpeas with arugula and a soy balsamic reduction

Gourmet Appetizer choose 1

● Chorizo and chile stuffed bacon wrapped dates with spicy bbq sauce ● Fried brie with fruit coulis

● Lobster puffed potatoes with dill sour cream ● Crab and chorizo stuffed doughnuts with spicy aioli

ENTRÉE

choose 3 and one vegetarian option, guests select one

● Grilled 10oz beef striploin with chorizo and crabmashed potatoes, fried brussel sprouts, grilled garlic shrimp and finished with a chorizo cream sauce

● Chili and lime marinated flank steak with gruyere sweet potato and potato gratin, grilled rapini with bahn mi jus



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● Bone in chicken supreme with crispy fingerling potatoes, butter and wine sautéed green beans

and finished with a basil cream sauce ● Bone in chicken supreme with hazelnut and goat cheese quinoa, sautéed heirloom carrots and

finished with a soy balsamic reduction ● Coconut chicken curry with water chestnuts, bean sprouts, bok choy and bamboo shoots with

cumin scented rice and grilled naan ● Seafood pasta with Vincenzo's linguine, butter sautéed shrimp and scallops tossed in a spice

rum and cumin cream sauce ● Seared salmon with dill crispy fingerling potatoes, sautéed heirloom carrots and finished with

a maple dijon cream sauce ● Coconut crusted salmon with raspberry citrus quinoa, buttery swiss chard and finished with a

coconut scallop sauce ● Citrus crusted arctic char with pork hock lentils, broccoli puree, broccoli and a micro green

radish salad ● Lamb shank ragout with orzo, eggplant, kalamata olives, toasted pine nuts and feta cheese with

a smokey tomato sauce ● Bone in pork chop with patates bravas supreme (chorizo, scallions, tomatoes and spicy aioli),

bok choy and finished with pork jus ● Boar bacon wrapped pork tenderloin with aged cheddar mashed potatoes, apple cinnamon

chutney and buttery swiss chard ● Apple brined turkey breast with maple apple mashed potatoes, creamy butternut squash,

pomegranate and onion stuffing with a blood orange cranberry chutney and turkey gravy ● 5 spice crusted and seared duck breast with sesame lentil, bok choy and kaffirlime chimichurri

Vegetarian options




served with garlic toast ● Sweet potato gnocchi with mixed root vegetables with a maple sage cream sauce and finished

with parsnip chips ● Moroccan tagine with sweet potato, cauliflower and chickpeas with Moroccan spices, smoky

tomato sauce and finished with a coconut purple cabbage slaw

Dessert

Select 2, guests choose 1

● Peanut butter and chocolate cheesecake with candied peanuts ● Eggnog gateau basque with a brandy cream sauce ● Candy Cane pavlova with freshly whipped cream



● Carrot cake with cranberry cream cheese icing and cranberry jelly ● Apple cinnamon crisp with maple sugar crumble and Mapleton’s organic vanilla icing


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Dinner Menu 4 $52/pp

APPETIZER Soup/Salad/Gourmet Appetizer

choose one soup, one salad and one gourmet appetizer guests choose one


● Roasted garlic and parmesan soup with tarragon chimichurri (most popular) ● Red wine and mushroom with sautéed mushroom medley

● Smokey bacon and potato with bacon jam ● Sweet potato and beet with cinnamon crème fraiche ● New Manhattan clam chowder with prawn chips

● Jalapeno, tomato and cranberry with cranberry jelly ● Seafood chowder with a parmesan tuille

● Lobster bisque with puff pastry

Salad – choose 1



● Candied yam, spinach and feta salad with sunflower seeds and jalapeno buttermilk dressing ● Heirloom beet salad tossed in herbed olive oil and balsamic with citrus goat cheese puree and

red wine sea salt ● Cinnamon poached pear and mixed greens with pomegranate seeds, candied walnuts,

prosciutto, goat cheese with a maple brown sugar vinaigrette ● Kale and blue cheese, candied figs, pistachios, raspberries and a fig balsamic reduction

● Marinated root vegetable salad with heirloom carrots, parsnips and beets on top of crushed chickpeas with arugula and a soy balsamic reduction

● Calamari nicoise with quail egg, arugula, olives, roasted fennel and roasted potatoes with a sundried tomato vinaigrette

● Singapore chop salad with red Napa cabbage, toasted pine nuts, sesame seeds, grapefruit, chili peppers and scallions with a sesame soy vinaigrette

● Shaved broccoli and brussel sprout salad with blood orange, toasted quinoa, arugula and finished with a cranberry and roasted garlic emulsion

Gourmet Appetizer choose 1

● Chorizo and chilestuffed bacon wrapped dates with spicy bbq sauce ● Fried brie with fruit coulis

● Lobster puffed potatoes with dill sour cream ● Crab and chorizo stuffed doughnuts with spicy aioli

● Jumbo thai chili shrimp

● Salmon ceviche with avocado puree, citrus, jalapeno and plantain chips

choose three and vegetarian option, guests select one

● Chili and lime marinated flank steak with gruyere sweet potato and potato gratin, grilled rapini with bahn mi jus



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● Grilled 8oz beef tenderloin with blue cheese and bacon mashed potatoes, red wine salt sautéed green beans and finished with a stilton cream sauce OR beef jus (choose 1)

● Grilled 10oz beef striploin with chorizo and crab mashed potatoes, fried brussel sprouts, grilled garlic shrimp and finished with a chorizo cream sauce

● Bone in chicken supreme with crispy fingerling potatoes, butter and wine sautéed green beans and finished with a basil cream sauce

● Bone in chicken supreme with hazelnut and goat cheese quinoa, sautéed heirloom carrots and finished with a soy balsamic reduction

● Coconut chicken curry with water chestnuts, bean sprouts, bok choy and bamboo shoots with cumin scented rice and grilled naan


● Coconut crusted salmon with raspberry citrus quinoa, buttery swiss chard and finished with a coconut scallop sauce

● Citrus crusted arctic char with pork hock lentils, broccoli puree, broccoli and a micro green radish salad

● Seafood pasta with Vincenzo's linguine, butter sautéed shrimp and scallops tossed in a spice rum and cumin cream sauce

● Seared halibut with lobster grits, sautéed kale and finished with a dill balsamic reduction ● Miso glazed halibut with roasted purple potatoes, buttery heirloom carrots and finished with a

yuzu soy reduction ● Sesame and togarashi crusted tuna with ginger, edamame, chili, bok choy and wasabi pea

quinoa with a ginger soy wasabi reduction ● Seared rack of lamb with maple and mint fingerling potatoes, pistachio butternut squash and

finished with a Dijon jus ● Lamb shank ragout with orzo, eggplant, kalamata olives, toasted pine nuts and feta cheese with

a smokey tomato sauce ● Bone in pork chop with patates bravas supreme (chorizo, scallions, tomatoes and spicy aioli),

bok choy and finished with pork jus ● Boar bacon wrapped pork tenderloin with aged cheddar mashed potatoes, apple cinnamon

chutney and buttery swiss chard ● Smoked pork hock with smoked paprika and boar bacon mashed potatoes, house made purple

cabbage sauerkraut and finished with smoky lemon pork jus ● Rack of wild boar with crispy sea salt and pepper potato wedges, sweet potato and pear

medley and finished with a maple Dijon reduction ● Apple brined turkey breast with maple apple mashed potatoes, creamy butternut squash,

pomegranate and onion stuffing with a blood orange cranberry chutney and turkey gravy ● 5 spice crusted and seared duck breast with sesame lentil, bok choy and kaffir lime chimichurri

Vegetarian options




served with garlic toast ● Sweet potato gnocchi with mixed root vegetables with a maple sage cream sauce and finished

with parsnip chips ● Moroccan tagine with sweet potato, cauliflower, and chickpeas with Moroccan spices, smoky

tomato sauce and finished with a coconut purple cabbage slaw ● Hot Thai quinoa bowl with purple cabbage, broccoli, carrots, edamame, black beans and water

chestnuts with a spicy peanut sauce


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DESSERT Select 2, guests choose 1

● Peanut butter and chocolate cheesecake with candied peanuts

● Eggnog gateau basque with a brandy cream sauce ● Candy Cane pavlova with freshly whipped cream



● Carrot cake with cranberry cream cheese icing and cranberry jelly ● Apple cinnamon crisp with maple sugar crumble and Mapleton's organic vanilla icing

● Candy cane cheesecake with chocolate mint bark ● Berry cobbler with blackberries, blueberries, raspberries, figs with brown sugar maple granola

and Mapleton’s organic ice cream


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LUNCH & BRUNCH MENU OPTIONS

Lunch $25/pp

NOVEMBER AND DECEMBER: Available any day for lunch

Appetizers Soup/Salad

choose one soup and one salad, guests choose either soup or salad


● Smoky bacon and potato with bacon jam

Salad – choose 1



Entrees – choose 2 plus one vegetarian option

● Pasta Carbonara with Vincenzo’s linguine, double smoked bacon, chicken with a parmesan egg

cream sauce ● Lobster and brie grilled cheese with cheddar, dill and bacon served with herbed parmesan

French fries and béarnaise aioli ● Seasonal cobb salad with turkey, maple bacon, blue cheese, cranberry chutney, croutons, hard

boiled egg and tossed in a sage apple vinaigrette ● Hot turkey sandwich on a pretzel bun with caramelized onions and aged cheddar, house made

gravy and served with herbed parmesan French fries ● Steak & Poutine, 5oz grilled striploin with a traditional poutine

Vegetarian

● Red Thai vegetable curry with eggplant, bok choy, red pepper and bamboo shoots served with

basmati rice and naan ● Caprese frittata with mozzarella, basil and tomato served with house made guacamole

DESSERT

choose one, all guests get same dessert

● Flourless chocolate cake with salted caramel ● Doughnuts rolled in cinnamon sugar with chocolate sauce

● Vanilla crème brulee ● Candy Cane cheesecake

● Chocolate pretzel bread pudding with brandy caramel


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Brunch $25/pp

NOVEMBER AND DECEMBER: Available any day

APPETIZER Pick two, guests choose one

● Doughnuts and jam

● Chorizo and chilestuffed baconwrapped dates with spicy bbq sauce ● Chocolate cinnamon roll

● Fried brie with berry coulis ● Puffed potatoes with chive sour cream

ENTRÉE

Pick two plus one vegetarian option, guests choose one

● Spicy Chicken and Waffles, buttermilkfried chicken tossed in a maple hot sauce with candied bacon

● Eggnog Banana Bread French Toast with brandied caramel sauce and caramelized bananas ● Mushroom and Prosciutto Omelette with home fries

● Lobster Eggs Benedict with brie, bacon, dill and hollandaise on brioche with home fries ● Pulled Pork Eggs Benedict with purple cabbage slaw, house made bbq sauce and arugula with

home fries ● Steak and Eggs, poached eggs with homefries, pearl onions and topped with bearnaise sauce

Vegetarian Options

● Frijoles Enchiladas with red onions, egg , cilantro sour cream and finished with a roasted red

pepper chipotle reduction ● Vegetarian Mushroom omelette with enoki mushroom slaw and home fries

● Cranberry yogurt parfait with vanilla, sage and brown sugar granola and fresh fruit

DESSERT

Choose one, guests all receive same dessert

● Flourless chocolate cake with salted caramel ● Doughnuts rolled in cinnamon sugar with chocolate sauce

● Vanilla crème brulee ● Candy Cane cheesecake

● Chocolate pretzel bread pudding with brandy caramel


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PRIVATE & SEMIPRIVATE OPTIONS

Canape Party We can host canapé parties for 2065 people in the bar and lounge area

(semiprivate) Canapes are also available for pre dinner social/cocktail hour

Canapes must be ordered by the dozen, minimum of 2 dz per canapé

We typically recommend 46 canapes per person, depending on the time and length of party

Mini turkey taco with blood orange cranberry chutney and gravy $22/dz

Sweet pea and mint hummus on an endive leaf (veg/gf) $20/dz

Short rib and stuffing stuffed doughnut with sage aioli $28/dz

Mini burger sliders with quail egg, cheese curd and bacon $30/dz

Ahi tuna sliders with spicy aioli, guacamole and purple cabbage slaw $35/dz

Braised beef slider with jerk seasoning, pineapple chili salsa and ginger $35/dz

Smoked salmon latkes with caper popcorn, pickled red onion and dill cream crèma $30/dz

Foie gras mousse on a crostini with brandy balsamic reduction $40/dz

Curried beet and goat cheese samosa with tamarind $25/dz

Fig, blue cheese and prosciutto flatbread drizzled with honey $28/dz

Mini Yorkshire pudding with braised beef and fresh horseradish $35/dz

Garlic prawns with sweet pea mousse on a potato chip $35/dz

Chorizo and chile stuffed bacon wrapped dates with spicy bbq sauce $28/dz

Guacamole and crispy prosciutto bellinis $25/dz

Beef tartar on a potato chip $35/dz

Salmon ceviche on a plantain chip $30/dz

Boar bacon and aged cheddar potato skins with chive sour cream $32/dz

Lobster puffed potatoes with dill crème fraiche $30/dz

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305 King St. West 519 954 6100 ext 0

Canape Party Combined with Food Stations

A fun way to structure a holiday party without having too much structure is to have an extended cocktail hour styleed party with food stations. This allows guests to keep their party momentum going throughout the evening without having the evening broken up by

dinner. Yes, the food with still be a highlight of the evening, however, it would be showcased at creative, focused food stations.This allows your guests to eat when

convenient and throughout the entire night as stations are introduced.

This style of event is an interactive, more contemporary approach to a holiday party that, in our experience, are very lively and enjoyable for guests.

Below is an outline of how this type of holiday party might pan out

6:00pm guest arrival Bar open when guests arrive

Servers would be circulating with a speciality cocktail upon arrival; this cocktail can be designed based on your company culture, brand, colours, etc. and can be a lot of fun to create. If this cocktail is of interest to you, you are more than welcome to be part of the design,

test, and sample process at gilt prior to the holiday event.

6:308:30pm: have servers walk passed canapés;. Choose 4 different canapés to be passed from the list of canapés provided in this package.

We would provide enough canapés for each person to enjoy at least 2 of each. We will have cocktail tables with linen laid out throughout the restaurant for people to mingle around. We will also have couches along

the wall and the banquette set up for people to sit if they choose!

At this point

8:00pm open first food station

9:00 open second food station

10:00 open dessert station

11:30 open late night food station

Here are some examples of food stations you could choose from:

Savoury 1) “Nacho Bar” – nachos served in boats . . . 2 different types of chips (wonton or corn tortilla) with

various toppings including guacamole, salsa, salsa verde, 2 meats (pulled beef, pulled pork, tuna, bacon, chipotle lime chicken), various cheeses, chipotle aioli, various sauces, green onions, carrot slaw etc.

2) “Pretzel bar” with soft pretzels with variety of dips/sauces (mustard, cheese sauce, chocolate sauce) with toppings such as sauerkraut, cinnamon sugar to roll in, savoury jam etc)

3) Grilled Cheese Bar – Choose between cheeses (cheddar, brie, goat, smoked cheddar), toppings (avocado, tomato salsa, pear, honey, blueberry jam, balsamic etc.) and choose meats (pulled meats,

bacon, salami etc) 4) Noodle/Stir Fry Bar (served in those cute chinese take out containers) choose between two different

types of noodles, 34 sauces, 2 meats and lots of toppings!! 5) Perogie "poutine bar" 2 different types of perogies (one meat, one veg) with various sour creams,

sauces and gravy with cheese curds, bacon ,chives and other toppings!


519 954 6100 ext 0

6)Slider station with beef burgers, lamb burgers, chicken burgers and veggie burgers with slider buns, lettuce wraps (for gluten free) with toppings; bruschetta, tazaiki, bacon, pickled red onion, feta cheese,

cheese curds, brie, lettuce, ketchup, spicy mustard and relish (build your own style). 7) Korean BBQ Taco station with chicken, beef and shrimp (all kalbi marinated) with lettuce wraps, rice paper shells, tortillas, togarashi rice, bean paste sour cream, kimchi, marinated cucumbers, pickled

radish, hot sauce 8)Potato skins/mashed potato bar OR perogies (which we would have a veg/ meat option) with the following toppings; smoked cheddar, boar bacon, scallions, spicy sour cream, hot sauce, chives,

bruschetta, parmesan 9) Mac and Cheese with triple cheese mac and cheese with togarashi panko crust, toppings include; bacon, green onion, chipotle aioli, bbq sauce, spicy ketchup, one additional meat, spices, herbs etc.

.... plus so many more options! If there is something that your team really enjoys we can always make

that into a station (eg. poutine, charcuterie with various meats and cheeses)

Sweet 1) Candy” Apple bar –apple sliced on sticks then choose a sticky dip (white chocolate, caramel,

chocolate sauce) and then choose toppings to roll it in (skor bits, m&m, chocolate pretzels, chocolate chips, marshmallows etc)

2) “Self Serve” ice cream sundae bar (ice cream is in a mason jar and put on ice), people pick mason jar and add toppings (similar toppings as candy apple bar)! Lots of fun stuff!

3) Build your own ice cream sandwich bar!! House made cookies with 2 different types of ice cream and a ton of toppings ( similar to above)

4) Cheesecake bar– choose between 3 different cheesecakes flavours and top it! With a bunch of delicious toppings (similar to above)

5) Donut bar with house made cinnamon sugar coated donuts, assorted toppings, sauces, whipped creams


519 954 6100 ext 0

Extraordinary Additions We want to make sure your event is special and unique. Sometimes small touches make a big difference. The following are optional addons. We offer these in order to make your

event even more special.

Limo or Bus Service If you are booking a small party with us, you may want to consider setting up a limo

service for your guests. This allows you to rest easy about guests having some drinks and getting home safely while simultaneously adding a touch of luxury to your party. You can also set up with a local taxi company to provide vouchers for your guests to use to get

home safely. We have a good connection with local limo service providers, and would be happy to provide

a quote and book this service for you

Take away Favours Often companies want to provide their guests with a small “thank you” favour. We want to take away the stress, and do this for you. We offer a number of different options and are

more than happy to package, brand and distribute these gifts for you. For example; a nicely packaged bag of Gilt’s homemade candy cane caramel corn with a small tag saying “thank you for a great year and celebrating with us tonight”—insert your

company's name

Gift ideas include, homemade cookies and/or flavoured popcorn, truffles, Christmas tree ornaments, bottle of wine or champagne

Photo Booth or Disposable Cameras

A popular AddOn is having disposable cameras on each table for guest arrival. This adds a “fun factor” right at the beginning of the night and a way for guests to remember the

great party they attended. It immediately adds a nice “buzz” to a room. A more expensive but fun option is to rent a photo booth for the evening! Allow us to figure

those finer details out for you.

Dj or Personal playlists Liven up a party by bringing a DJ in to set the tone of a fun evening with lots of dancing!! Our lounge can be turned into a dance floor for private events. Or bring us an iPod or playing device with a company playlist or your favourite music that we can play on our

sound system. This way everyone can hear their favourites!


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Amazing Alternatives Perhaps a restaurant venue is not what you are looking for this year. You are still looking for incredible food and service. Below are some suggested alternatives for holiday parties other than ones hosted in our actual physical restaurant location. If you have another

idea speak to us, we will try to make it work. Halls and Homes Do you have a group over 130? Do you have a specific venue you use every year? Do you host your holiday party in the comfort of your own home? Don’t worry! We will still take care of you. Gilt has great experience catering offsite events. We have done dinners for over 300 people buffet style, over 150 people sit down style, and canapés for cocktail parties. You can either have us take care of all the details from start to finish, such as booking the hall, decorating, providing a full service bar and food OR just the food. Your choice. Talk to us today about off site options! In office parties Sometimes life gets in the way and we lose the time to hold events outside of work hours. Let us take away the stress by bringing a catered lunch or dinner to your office. We can do something simple such as sandwich platters or something magnificent like an oyster bar. No matter what you are looking for we can do something to suit you needs. Talk to us about in office options.

Cork Restaurant Looking for a smaller more intimate venue? Our sister restaurant, Cork is located in the beautiful town of Elora. It is a small (50 seat) fine dining restaurant, any of the traditional dinner menus can be served there! Think about it as an option! If interested, contact Tara at [email protected] or 519 846 8880.

We are sure that we can give you the Gilt experience, wherever, and allow you

to be a guest at your own party.


519 954 6100 ext 0

mailto:[email protected]

Please direct all inquiries to:

Kristi Randall

[email protected]

(519) 954 6100 extension 0

305 King Street West Kitchener, ON N2G1B9


519 954 6100 ext 0

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2016 Holiday Party Package - Amazon Web Services · 2016-09-22 · 2016 Holiday Party Package [email protected] 305 King St. West 519 954 6100 ext 0