catering menu for reception · Warm smoked maple salmon, sweet corn griddle cakes, horseradish sour cream, chopped chives 58.00 Seared Gaspé scallop with caramelized cauliflower,

catering menufor reception& dinner

FOUR SEASONS HOTEL TORONTO60 Yorkville Avenue M4W 0A4416 964 0411


25 guest minimum20.00 - 39.00

24.00 (select 8 items)

20.00 (select 3 items)

Items priced per dozen50.00 - 66.00

Our culinary team is committed in supporting the use of sustainable and local products. Menu prices are per person (unless otherwise noted) and exclusive of 13% HST, 12.5% service charge, and 9.5% administration fee. Service charge and administration fee also subject to 13% HST.


passed hors d’oeuvres page 1


Items priced per dozen

Cold

Marinated bocconcini pearls and basil skewers with vine ripened tomato consommé 50.00

Beet marshmallow with goat cheese snow, extra virgin olive oil 52.00

Fresh burrata crostini with baby basil and marinated peppers 52.00

Savoury herb macarons with quince gelée and chicken liver mousse 54.00

Thai chicken salad with baby cilantro, black sesame seed in a curry cone 52.00

Smoked scallop with green apple and bacon vinaigrette, red shiso salt, baby cilantro 58.00

Stuffed calamari niçoise, black olive tapenade, baby basil 54.00

Classic tiger shrimp cocktail shooter, brandy marie-rose sauce with lemon confit 56.00

Roulade of smoked eel and salmon with sour cream and caviar 58.00

Blackened tuna tataki with wasabi aïoli, crispy green onion rice cake 56.00

Assorted hand rolled sushi 58.00

Niagara prosciutto, grilled asparagus and thunder oak gouda wrap 52.00

Duck confit rillettes with fig jam on a sweet potato blini 54.00

Duck liver parfait, iced apple cider jelly, green apple, savoury biscotti 56.00

Foie gras brûlée “a la coque” with spiced quince jam and mouillette 60.00


passed hors d’oeuvres page 2


Items priced per dozen

HotBrie quiche, cranberry relish, chervil 50.00

Porcini mushroom and parmesan risotto balls, smoked basil salt 50.00

Crispy eggplant ravioli stuffed with goat cheese and black olive tapenade 55.00

Trevor’s vegetarian samosas 50.00

Mini mushroom and caramelized onion tart tatin, truffled goat cheese 55.00

Warm parmesan-basil and sea salt madeleines, tomato-fennel marmalade 55.00

Creamy salt cod brandade, grilled bread, saffron aïoli, garlic chips 58.00

Warm smoked maple salmon, sweet corn griddle cakes, horseradish sour cream, chopped chives 58.00

Seared Gaspé scallop with caramelized cauliflower, caper and raisin salsa, baby cilantro 63.00

Mini lobster pot pie, tarragon brioche crumbs 66.00

Jumbo lump crab popcorn, lemon-saffron aïoli, bulls blood seedling 62.00

Warm oyster with pickled cucumber, sea urchin sabayon 60.00

Spaghetti and meat balls, shaved parmesan, basil 55.00

White coco bean bisque, Iberian chorizo salsa 50.00

Pizzetta bianca, gorgonzola, poached fig, Niagara prosciutto and baby arugula pesto 55.00

Mini beef wellington, port wine glaze 58.00

Artisanal grilled lamb sausage with marinated roasted peppers, dried figs and maple mustard 55.00

Pulled smoked pork sandwich, brioche bun and aged cheddar 55.00


reception stations page 1Minimum of 25 guests required unless otherwise specified

The “Urban Spoon” 20.00

Organic crudités bar with assorted condiments:Pita, organic multi grain baguette, organic whole bread loaves, hummus, green goddess, lemon-artichoke dip, smoked goat cheese and white bean dip

Organic cucumber and mint juice sip

Quinoa salad, toasted seeds and green onion salad

Garbanzo bean cakes with chipotle aïoli, garlic chips

Pistachio and mint falafel with tzatziki

Sea salt edamame

The Street Food 24.00

Marinated manchego cheese with black olives, green onion, pickled red pepper with marcona almonds

Crispy calamari with tartare sauce

Mini oxtail and monterey jack cheese quesadilla

Mini croque monsieur sandwiches with apple, pommery mustard butter

Quebec poutine with smoked cheese curd, red wine jus

Chorizo and chicken empanadas, chimichurri sauce

Grilled octopus salad with artichokes and kalamata olives

Pizzetta bianca with gorgonzola, Niagara prosciutto, poached figs, baby arugula pesto

All Canadian Charcuterie and Cheese Bar 21.00

Niagara artisanal cheese board with condiments: Fresh grapes, assorted spiced nuts, quince paste, fig jam, walnut raisin crisps, fresh sliced baguette

Assorted artisanal cold cut board:House made pickled vegetables, pickled spiced red bell pepper, pear chutney, Ontario artisanal flavoured mustard, grissini, herb flat bread

Chef’s RecommendationsOur wine director would be pleased to pair wines with this station. Additional charges will apply.




Hops, Malt and Barley 24.00

“Using only four natural ingredients – spring water, malted barley, hops and yeast, Steam Whistle Beer has quickly become a local favourite. Named after the whistle signaling the end of the workday in the 1950’s, not only does this beer take us back to an era of progress and prosperity, it reminds us to enjoy the simpler things in life.”

Pulled pork nachos and condiments:Salsa, guacamole, cheese, sour cream

Crispy onion ring stacks

Mini beef sliders with jalapeno ketchup

Beer battered fish and chips

Mini chicken pot pies with toasted brioche crumbs and fresh tarragon

Spicy buffalo wings, celery sticks, blue cheese dressing

Mini grilled Italian sausages on brioche loaf, caramelized onion, flavoured mustard

House made meatballs, marsala marinara sauce, fontina cheese, garlic bread

Chef’s RecommendationsCraft brewed beer 9.00

All that Jazz 21.00

Mini muffaletta sandwiches, house picklesSlow braised pork belly skewersBraised beef short ribs and horseradish cream lolliesIndividual sweet potato fries, house smoked ketchupIndividual mini shrimp and grits casserole (mini Staub pot)Soul smothered chicken

Chef’s RecommendationsWe would be pleased to arrange live Jazz entertainment to accompany this station. Additional charges will apply.




Champagne and Caviar Bar 39.00

“Indulge yourself in a selection of decadent Caviar from across Canada served in style on ice with freshly prepared blini and traditional accompaniments.”

Sustainable New Brunswick Acadian sturgeon caviarGreat Lakes golden white fish caviarSt. Jacobs trout caviarBC Keta salmon caviarBuckwheat blini , brioche toast pointsCrème fraîche, sour cream Chopped eggs, capers, red onion, chives

Chef’s RecommendationsOur wine director would be pleased to pair champagne/sparkling wines with this station. Additional charges will apply.

Little Italy 22.00

Assorted foccacia, ciabatta, grissini, olive oil bread, extra virgin olive oil and aged balsamicBurrata and mozzarella barSalumi misti: Assorted salumi and olives Cheese tortellini with mushrooms and prosciuttoChicken parmigiana with chunky tomato and fresh torn basilRoasted red pepper and portobello lasagna

+ Enhancements*

Whole roasted suckling pig with assorted flavoured Kozlik’s mustards and mini kaiser buns (800 each, serves 85)

Whole salt baked salmon with fennel and citrus slaw, pumpernickel crisp, lemon aïoli (425 each, serves 20)

Whole roasted bison tenderloin, soft pretzel rolls, house made pickled vegetables, béarnaise sauce (475 each, serves 20)

Hot maple smoked St. Jacobs bone in ham, green onion buttermilk biscuits, coleslaw, cranberry chutney (400 each, serves 35) *1 Chef Attendant required for every 25 guests @ 40.00 /hour,maximum 50 guests



late night sweetsSweet table includes brewed Torrefazione Italia coffee and selection of “T” teas

24.00 (select up to 8 items)

Mini cupcakes (assorted flavours)Caramel chocolate fudge cakesAlmond frangipane with grand marnier creamTapioca pudding shotsSeasonal fruit verrineChocolate marquis with raspberryRice crispy popsMarshmallow skewersMacaron pyramidAssorted cheesecake popsSeasonal fruit tartsVanilla and maple pot de crèmeSpiced apple torte and sweet mascarponeApricot linzersCaramel popcorn BavariansMini chocolate éclairs Strawberry profiterolesLemon cream cakes and wild blueberry jamPistachio financier and black currantsRaspberry cones and vanilla cream

+ Enhancement

Candy Corner 12.00Hard and soft candies to include:M&M’s, peanut butter cups, mini candy bars and classic candies, caramel popcorn

Cookie Jar 9.00Freshly baked cookies from the pastry shop:Chocolate chunk with walnuts, pecan mudslides, peanut butter, oatmeal raisin, almond sablé

Anti Griddle* 14.00Ice cream and sorbet popsicles, flavours to include:Peppered strawberries, cherries jubilee and bananas Foster, but frozen!

*1 Chef Attendant required for every 35 guests @ 40/hour, minimum 4 hours

Crêpe Station* 26.00 Made à la minute with toppings:Cinnamon sugar, bananas Foster, suzette, nutella, whipped cream and caramel sauce,house made flavoured seasonal ice cream

*1 Chef Attendant required for every 35 guests @ 40/hour, minimum 4 hours



late night comfort food20.00 (select up to 3 items)

Marinated manchego cheese with black olives, green onion, pickled red pepper and marcona almondsCrispy calamari with tartare sauce Mini oxtail and monterey jack cheese quesadillaMini croque monsieur sandwiches with apple and pommery mustard butterQuebec poutine with smoked cheese curd, red wine jusChorizo and chicken empanadas with chimichurri saucePizzetta bianca with gorgonzola, Niagara prosciutto and poached figs, baby arugula pestoPulled pork nachos and condimentsMini grilled cheese sandwiches on brioche with aged Ontario cheddarCrispy onion ring stacksMini beef sliders with jalapeno ketchupBeer battered fish and chips Mini chicken pot pies with toasted brioche crumbs and fresh tarragonSpicy buffalo wings, celery sticks and blue cheese dressingMini grilled Italian sausages on brioche loaf with flavoured mustards and caramelized onionIndividual sweet potato fries and house smoked ketchup

+ Enhancement

Creamy Lobster Fondue 20.00

Lobster tail skewers with baby yukon gold potatoes, apples, assorted crusty breads, baguettes and focaccia



3 course Poultry and Vegetarian entrees 78.003 course Fish, Shellfish entrees 85.003 course Beef, Pork and Lamb entrees 91.00 3 course Veal and Venison entrees 96.00

On-site choice of entrees - add 15.00Add a fourth course to your dinner at 18.00

87.00 - 92.00


all dinner selections include: Torrefazione Italia coffee and Tea Leaves tea


plated dinner page 1All plated dinners include brewed Torrefazione Italia coffee, selection of “T” teas, artisanal breads and butter

Appetizer (select one)

HotOntario goat cheese fritter, shallot and blueberry marmalade, green apple julienne

Warm wild mushroom and caramelized sweet onion tart tatin, truffled goat cheese, aged port wine glaze, baby mâche salad

Twice baked comté cheese soufflé, walnuts, endive, grilled radicchio and pear salad, white balsamic dressing

Pan seared diver scallop with granny smith and double smoked bacon vinaigrette, celery heart salad

Lobster and fennel parfait, tomato and vanilla broth

Maple-pommery mustard glazed arctic char with caramelized cauliflower mousseline, caper-golden raisin salsa

Savoury sweetbread tartlet with creamy leekfondue, parmesan cheese and fresh herb crumble, brown butter

House made smoked duck pastrami, sweet corn griddle cake, red wine braised cabbage, apple cider jus

3 course Poultry and Vegetarian entrees 78.003 course Fish, Shellfish entrees 85.003 course Beef, Pork and Lamb entrees 91.00 3 course Veal and Venison entrees 96.00

ColdRoasted organic baby heirloom beets with house made goat cheese yogurt, aged balsamic, baby basil, toasted pistachios

Dungeness crab salad with crunchy fennel and frisée, grapefruit gelée, citrus dressing

Cauliflower panna cotta, chili marinated shrimp, lemon relish and baby herb salad

Smoked salmon and crab savoy, lime-dill Crème fraîche, New Brunswick Acadian caviar

Applewood smoked lake trout rillettes, white fish caviar, celery root and radish remoulade,lemon sabayon, pumpernickel crisp

Sweet garlic-chili tuna tartare, avocado and coriander terrine, black sesame seed, ponzu emulsion, taro chips

Ontario venison carpaccio, apple and beet salad, honey-walnut vinaigrette

Duck liver parfait with iced cider gelée, radish and roasted vidalia onion salad, toasted mini brioche

Country style pâté, house made pickled vegetables, grilled whole wheat ciabatta

Foie gras torchon, Niagara stone fruit chutney, fleur de sel brioche (Add 5.00)

SoupsCaramelized sweet onion soup with fino sherry, aged gruyère crouton

Wild mushroom consommé with enoki mushrooms

Roasted tomato and fennel bisque, fennel pollen, goat cheese, arugula pesto

Curried sweet potato and coconut soup, raita

Jerusalem artichoke velouté, roasted apple and sage salsa

Green curry-lemongrass broth with smoked chicken, shiitake mushrooms and coriander chutney

Dungeness crab and juniper berry chowder, green onion and parmesan cheese biscuits

SaladsBaby spinach salad with green apple, roasted candy cane beets and fresh goat cheese

Heirloom tomato salad with fresh baby basil, red onion, shaved truffled pecorino cheese, sherry vinaigrette

Zucchini, tomato and onion salad with ricotta salata, country style bread, herb oil



plated dinner page 2


Entrées (select one)

From the gardenHerb and ricotta ravioli, grilled artichokes, cured kalamata olives, rosemary jus

Curried lentil and garbanzo bean ragoût, grilled paneer, crispy shallots

Spelt and wild mushroom risotto, baby arugula and tomato confit, aged thunder oak gouda

From the farmGrilled cornish hen coq au vin, chicken liver and cranberry loaf, pearl onions, bacon lardons, pinot noir jus

Roasted King City farm Muscovy duck breast and duck leg confit parmentier, braised red cabbage, bing cherry infusion

Braised boneless beef short ribs, foie gras ravioli, green lentil du puy ragoût, savoury carrot horseradish crème brûlée, pommery mustard sauce

Sea salt and black pepper basted beef tenderloin, fondant potato, grilled asparagus, shallot confit, smoked bone marrow salsa

Garlic confit stuffed lamb saddle, Provençale ratatouille, grilled artichokes, aged balsamic glaze

Slow roasted Berkshire pork loin, caramelized apple, roasted crosnes, cumin and black bean blini, cider jus

Grilled provimi veal chop, shallot confit, grilled king mushroom, lemon-ricotta gnocchi, fig jus

Slow roasted Ontario venison loin, parmesan-rhubarb polenta savarin, roasted baby beets, parsnip purée, black currant jus, prosciutto crisp

From the seaSlow roasted organic arctic char, creamy leek and potato “risotto”, lemon-thyme chicken jus

Grilled sea bass, edamame and double smoked bacon ragoût, crispy leeks, pinot noir jus

Slow roasted salmon, Israeli couscous with green onion and cranberry, lemon sunflower relish, herb oil

Red shiso and seaweed crusted black cod, shiitake mushroom and furikake rice cake, garlic roasted bok choy, sweet and sour black bean vinaigrette

Seared jumbo shrimp a la plancha, fennel and oven dried tomato risotto, orange-saffron nage

Oven roasted halibut, red pepper and sweet onion fricassée, tomato chutney, baby basil

Citrus-sesame seed crusted tuna with saffron pappardelle, red wine sauce

Grilled jumbo diver scallops, curried endive and sweet potato, roasted almond nage, crispy shallots

Chef’s Recommendations

Artisanal cheese selection

Warm bleu benedictine “pain perdu”, 12.00salted apple cider caramel, roasted bosc pear

Saint-Honoré triple crème cheese, 16.00pickled king mushroom, honey comb, candied pecans

Grey owl ashed goat cheese, 14.00grilled white asparagus,sliced almonds, cherry glaze

Tête-de-moine cheese with 14.00 warm potato and leek salad, bacon powder, pistachio oil

Comté and Ontario prosciutto 12.00terrine, endive and candied walnut salad, champagne vinaigrette


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Sweets (select one)

Chocolate praline torte, toasted pine nuts, port mousse, dried orange, port reductionCrème fraîche blanc manger, grapefruit gelée, passion fruit and citrus caramelDark chocolate fondant, black currant sorbet, pistachio dustCaramelized pineapple mille feuille, lime meringue, aged rum and vanilla anglaiseProfiterole ice cream trio: Salted toffee, chocolate orange confit, raspberry crunch, chocolate Devonshire sauce

Raspberry macaron tart, vanilla panna cotta, raspberry caramelHoney tuile tube, roasted pecan crème de ganache, champagne sabayon, milk chocolate ice creamRoasted apricot soup, almond frangipane, smoked white chocolate ice creamBittersweet chocolate tart, roasted figs, roquefort and vanilla glaceApple tarte tatin, double vanilla bean ice creamTiramisu martini, mocha gelato, chocolate pistachio cantucci di pratoCoconut Bavarian cream, chocolate sablé, salted caramel ganache Mixed fruit fraîcheur, apple cider gelée, clementine sorbetCornbread tres leches, baby banana confit, tonka bean caramelCaramelized pear pavlova, vanilla brûlée, cointreau chantilly

+ Enhancement

Chef’s salt of the world selection: (select one) Add 5.00

Guerande fleur de sel (France)Hawaiian black lava salt (USA)Pink Himalayan salt (India)Maldon sea salt (England)Murray River sea salt flakes (Australia)

Flavoured butter selection: (select one) Add 2.00

Garlic-rosemary butterParmesan cheese-basil butterJalapeno-cilantro lime butterTruffle-chive butter

Spreads and dips for your table: (select one) Add 3.00

Smoked goat cheese and white bean, extra virgin olive oil and fresh cracked pepper Artichoke and lemon, aged balsamicTapenade with roasted garlicMaple roasted butternut squash and ginger

Intermezzo selection to enhance your dinner (select one) Add 6.00

Heirloom tomato, basil and aged balsamic sorbetPassion fruit raspberry sorbet, candied rose petalsChampagne granitéLavender-red wine sorbet


dinner buffet page 1

Canada’s Roots 87.00

Traditional bannock bread, savoury cornmeal tea muffinsChestnut soup, dried apple and herb relishSmoked trout, maple candied salmon belly and smoked white fish platterWild rice salad with dried fruits and nutsBuffalo carpaccio, roasted wild mushroomsSmoked duck breast salad with apple, cranberry and spiced pumpkin seeds Honey glazed quail with sweet potato hashCedar planked maple glazed arctic charRoasted bison short ribs, sweet corn and northern white bean succotashVenison meat loaf, roasted parsnip, Saskatoon berry jusWild boar sausages, cider braised cabbagePheasant tourtiere, cranberry relishBlueberry cobblerRye whiskey and walnut cheesecakeDark chocolate marquis, Saskatoon berry jamBirch syrup pecan tartRoasted Indian corn pudding pot-de-crème


Mini cranberry cakes, maple cream 4.00 Fried pumpkin bread, wild flower honey 4.00

All dinner buffets include brewed Torrefazione Italia coffee and selection of “T” teas




The Orient Express 92.00

Dashi-miso soup with braised daikon and enoki mushroomsGreen papaya and Szechuan duck salad, baby cilantro chutneyMarinated spicy tuna summer rolls, peanut sauce Crunchy vegetable Vietnamese rolls, sweet chili sauceDim sum bar: Pot stickers, siu maai, char siu, spring rolls, har goa with assorted sauces and condimentsAssorted sushi and California rolls with sauce and condimentsBraised sweet and sour pork belly with fried rice Black bean and beef pad Thai Miso glazed black cod, furikake and green onion rice cake, garlic baby bok choy, black sesame seedChinatown fried tofu and green onion lo mein with black sesame seeds Matcha green tea mousse Dragon cookiesWatermelon jelly with toasted coconut Mango tapioca pudding Ginger almond cake, milk chocolate chantillyAsian fruit salad with acai and ginger syrup


Prawn red curry with bean sprouts and cilantro 14.00Banana-nut cake 4.00

Under the Olive Tree 82.00

First press olive oil and aged balsamic, assorted flat breads, fresh pita Assorted dips: Tabbouleh, fatoush, babaganoush, hummus, tzatziki, pita crispMarinated labneh cheese with za’ atar Falafel, stuffed vine leaves Grilled octopus salad with almonds, baby arugula and Jerez vinegarGreek farro salad Moroccan vegetable tagine Spinach and cheese tortellini, sundried tomato, arugula pestoPlancha seared chicken, eggplant caponataLamb sausage with chickpeas and lentil harissa stewGrilled Italian branzino, lemon olive oilArabic sweet delights:Baklava, assorted whole fruit display, dry fruit platter, assorted mixed nutsGreek yogurt pomegranate panna cottaSpiced sweet couscous with dates and mixed nutsMakrout and coconut sablé cookies Pistachio stuffed dates with orange blossom and cinnamon


Om Ali (Egyptian bread pudding) 5.00

All dinner buffets include brewed Torrefazione Italia coffee and selection of “T” teas




Indian Spice Market 89.00

Chai tea made with Indian spices and milkNaan and paratha breadMulligatawny soupSpicy and sour chickpea salad with tomato and cilantroCumin roasted sweet potato and nut salad with dried fruitSpinach salad, fried shallots, honey yogurt dressing Butter chickenTandoori paneer Lamb biryani Handmade vegetable and meat samosas, mango-tamarind sauce Shrimp curry with house made raita and pappadum Lentil and cauliflower curryIndian rice with saffron, sultana golden raisins, toasted cashews Coconut rice puddingMango mousseCarrot halva Rasgulla and gulab jamun


Tandoori roti bread 3.00

Chef’s Family Recipes 91.00

“Born and raised in the coastal city of Concarneau in Brittany, France, Executive Chef Bellec is very proud to share some of his favorite childhood dishes from back home.”

My grandmother’s traditional fish soup with rouille and baguette croutonsStone crab claws with mayonnaise and celery root remouladeRoasted baby beet and shallot salad with fleur de selMussels marinière with sparkling apple ciderRoasted pork loin with prunes and glazed carrotsCreamed scallop “ à la bretonne” with white wine sauce, mushrooms and bread crumbs Calamari “ à l’armoricaine” with white riceCauliflower gratin Lobster stew with sea asparagusParis-brest cakeFar aux pruneauxGalette bretonneAssorted éclairs: Chocolate, vanilla, coffee


Crepes Suzette with salted butter* 6.00

*1 Chef Attendant required for every 40 guests @ 40.00/hour, minimum 4 hours




Power without Flour (Gluten free buffet) 86.00

Wild mushroom bisque, parmesan and green onion biscuits

Three quinoa salad with toasted almonds, dried cranberries, feta cheese and green onion, fresh herb pesto

Baby heirloom beet, arugula and endive salad with Quebecbleu Elizabeth cheese, champagne vinaigrette

Buckwheat soba noodle salad with rare seared ahi tuna, edamame and black sesame seeds, baby cilantro

Grilled zucchini, tomato and onion salad with ricotta salata

Marinated artichoke heart and vine ripened cherry tomato salad, cured black olives, baby basil, aged balsamic and first press olive oil

Saffron risotto with grilled tiger shrimp, mussels and green peas, parmesan cheese and fresh basil

Seared salmon, chickpea, tomato and shaved fennel salad, citrus and sunflower seed relish

Seaweed crusted halibut, shiitake mushroom and furikake rice cake, baby bok choy, lemon beurre blanc

Lemon-garlic grilled chicken suprême, double smoked bacon and corn grits with aged Ontario cheddar

Lentil and cauliflower curry, Indian style wild riceLight sour cream pound cake Mocha phyllo cupsFiber-power biscottiLarge tarte aux pommesIndividual banana cream pudding


Garlic confit stuffed lamb saddle, 15.00Provençale ratatouille, rosemary jus

Apple cider gelée, clementine sorbet 6.00




coffee & teaTorrefazione Italia CoffeePISA BLEND™

This well-balanced blend has a rich aroma, smooth velvety texture and delicious, nutty flavor.

Celebrate your coffee through the rich experience of Italian artistry, tradition and sophistication with Torrefazione Italia premium coffee.

In Italian, ‘Torrefazione’ means ‘place where coffee is roasted. ‘Italia’ refers to the origin, in this case Italy. Torrefazione Italia’s logo represents its Italian heritage.

The Italian flag is in the background and a griffon is in the center. The griffon, a mythological creature with the forebody of an eagle and the hind of a lion, is the city symbol of Perugia, the hometown of Torrefazione Italia founder.

Since first roasting our coffee in Seattle in 1986, we have provided coffee to an ever-growing audience of coffee lovers who prefer our full-bodied and intensely flavorful coffee to all others.

Our rich and authentic roasting style and expert blending create a coffee experience that is truly unforgettable. Torrefazione Italia coffees are smooth and well-balanced while still offering a variety of character.

Tea Leaves Tea

T embodies our freedom to choose the very best for ourselves. Through the act of making a cup of tea and taking a moment to appreciate its aroma before taking a sip, we learn to value the simple luxuries of life. By recognizing art and beauty in everyday life, we are in harmony with our world and discover that peace can be found in a teacup.

GREEN TEASGreen tea has a more subtle, delicate flavor, and has only 1/5 of the caffeine of coffee and is said to be medicinally beneficial.Floral jasmineHealth & well-being green

BLACK TEASBlack tea is grown in China, India, Sri Lanka, and Africa, and is the most common type of tea in the western world. The leaves range in color from brown to black, often with golden or silver tips. The bright copper liquor has a full, round aroma, and a flavor ranging from malty to flowery. English breakfastDecaf English breakfast - co2 processedImperial earl grey

HERBAL INFUSIONS (no caffeine)A collection of herbs, flowers, fruits, berries or spices from around the world. Herbal infusions are naturally caffeine-free.Chamomile flowers (from Egypt)Organic peppermint leaves

Our culinary team is committed in supporting the use of sustainable and local products. Menu prices are per drink (unless otherwise noted) and exclusive of 13% HST, 12.5% service charge, and 9.5% administration fee. Service charge and administration fee also subject to 13% HST.






selectionsPricing on consumption Hosted bar Non-hosted cash bar

Deluxe (1.25 oz) 9.00 12.50(Absolut, beefeater, havana club blanco,wisers deluxe, ballantine’s, jack daniels)

Premium select (1.25 Oz) 12.00 16.50(Absolut elyx, beefeater 24, havana club dry 7 year, crown royal, johnnie walker black, glenfiddich 12 year,glenlivet 12 year, makers mark)

Imported beer 9.00 12.50

Craft beer 9.00 12.50

Domestic beer 8.00 11.00

House wine priced per bottle 13.00

Liqueurs 10.00 14.00

Port/sherry/aperitif 10.00 14.00

Cognac 17.00 23.00

Soft drinks 6.00 8.50

Juices 6.00 8.50

Large still or sparkling water 10.00 14.00

Small still or sparkling water 6.00 8.50

Coffee/tea 6.00 8.50

Barista bar* 10.00 per person

*Featuring a selection of coffees including espresso, cappuccino, latte and macchiato/dedicatedbarista required for every 50 guests @ 100.00 per attendant.


Hosted barPrices are per drink (unless otherwise noted) and exclusive of 13% HST, 12.5% service charge, and 9.5% administration fee. Service charge and administration fee also subject to 13% HST. If the consumption is less than 650.00 net per bar, a bartending fee will be applied for a minimum of four(4)hours at the current hourly rate.

Non-hosted bar Prices are per drink (unless otherwise noted) and inclusive of 13% HST, 12.5% service charge, and 9.5% administration fee. If the consumption is less than 750.00 net per bar, a bartending fee will be applied for a minimum of four(4) hours at the current hourly rate.


enhancements Be on the cutting edge of the cocktail scene…

Stations*Margarita station 14.00 Blended or on the rocks…Complete with colourful salt rims, exotic fruits and berries, and a selection of juices

Vintage cocktail station 14.00 Delight your guests with classic cocktails from an era gone by…rob roy, side car, tom Collins, manhattan, grasshopper, just to name a few.

Martini station deluxe / premium select 14.00 / 18.00 Select up to 4 of the following:Bellini martini, melon martini, dirty martini, chocolate martini, apple martini, lychee martini, French martini, cosmpolitan

Beer! 9.00Beer-tender will have a display of 6 - 10 Artisinal Beer options each with a different style of beer (Pilsner, Heffevisen, Bock, Stout, lager, Pale Ale, IPA, Trapist, Belgium Triple, Porter, cask ale)

Yorkville barista bar 14.00Gourmet Coffee, flavoured Italian syrups, shaved chocolate, whipped creamWith a selection of Sambuca, Baileys, Kahlua

Through the ice...Vodka ice luge beginning at 800.00 each

* Dedicated bartender / barista required for every 50 guests @ 100.00 per attendant

Signature Drinks 14.00

Start the evening off right… Welcome your guests with butler passed cocktails.

SPRING AND SUMMERBlood orange margheritaTequila and Triple Sec with Blood orange juice and simple syrupgarnished with lime and a pinch of Kosher salt on top

Watermelon mojitoWhite Rum, smashed watermelon, mint leaves and minted simple syrup topped with soda

Lychee martiniVodka and lychee syrup shaken over ice and garnished with red grape stuffed frozen lychees

FALL AND WINTERAutumn goldSpiced rum and pear purée shaken over ice and topped with apple juice and a touch of Prosecco

Fabulously lateVodka and ear grey strong tea with Prosecco presented in a Champagne glasstopped with a candied ginger slice

Winter cosmopolitanVodka, Triple Sec and white cranberry and fresh lemon juiceswith an edible flower on top.



wine list WhiteFresh, DelicateVineland Unoaked Chardonnay, 48.00Niagara 2010

Forchir Pinot Grigio ‘Lamis’, 48.00Niagara 2011 Thirty Bench Riesling, 54.00Niagara 2010

Forrest Sauvignon Blanc, 58.00New Zealand 2011

Fruit-filled, RichGrayson Chardonnay, 50.00California 2010

Ravine ‘Sand & Gravel’ Chardonnay, 54.00Niagara 2010

Telmo Rodriquez ‘Basa’ Verdejo, 55.00Spain 2011

Expressive, LuxuriousTerlano ‘Adriano’ Pinot Grigio, 58.00Italy 2011

Domaine Fourrey et Fils Chablis, 64.00France 2010

Antinori Bramito Chardonnay, 65.00Italy 2011

PinkChateau Cazal Viel Rosé 48.00France 2010

RedVibrant, LivelyJaboulet ‘Parallele 45’Cotes-du-Rhone, 48.00France 2008

Ravine ‘Sand & Gravel’ Redcoat, 52.00Niagara 2011

Santa Cristina Antinori Chianti Superiore, 54.00Italy 2009

Telmo Rodriguez ‘LZ’ Tempranillo, 58.00Spain 2010

Structured, VersatileBodegas Foster ‘IQUE’ Malbec, 48.00Argentina 2011

Stratus ‘Tollgate’ Red, 54.00Niagara 2010

Avalon Cabernet Sauvignon, 57.00California 2010

Belle Glos ‘Meiomi’ Pinot Noir, 70.00California 2010

Velvety, Full BodiedEarthworks Shiraz, 54.00Australia 2009

Columbia Crest Merlot, 58.00Washington 2008

Bogle Cabernet Sauvignon, 60.00California 2009

Fontodi Chianti Classico, 77.00Italy 2008

Edge Cabernet Sauvignon, 79.00California 2009

SparklingElegant, CaptivatingPoema Cava Brut, 48.00Spain

Bisol ‘Jeio’ Prosecco, 48.00Domaine Roger Luqet, Italy

Domaine Roger Luqet Crement de Bourgogne, 65.00France

Henry of Pelham ‘Cuvee Catherine’ Rose 78.00Canada

ChampagneCelebratory, UnrivalledPerrier Jouet Grand Brut Champagne, 140.00France

(Additional Champagnes available upon request)



coffee & teaTorrefazione Italia CoffeePISA BLEND™

This well-balanced blend has a rich aroma, smooth velvety texture and delicious, nutty flavor.

Celebrate your coffee through the rich experience of Italian artistry, tradition and sophistication with Torrefazione Italia premium coffee.

In Italian, ‘Torrefazione’ means ‘place where coffee is roasted. ‘Italia’ refers to the origin, in this case Italy. Torrefazione Italia’s logo represents its Italian heritage.

The Italian flag is in the background and a griffon is in the center. The griffon, a mythological creature with the forebody of an eagle and the hind of a lion, is the city symbol of Perugia, the hometown of Torrefazione Italia founder.

Since first roasting our coffee in Seattle in 1986, we have provided coffee to an ever-growing audience of coffee lovers who prefer our full-bodied and intensely flavorful coffee to all others.

Our rich and authentic roasting style and expert blending create a coffee experience that is truly unforgettable. Torrefazione Italia coffees are smooth and well-balanced while still offering a variety of character.

Tea Leaves Tea

T embodies our freedom to choose the very best for ourselves. Through the act of making a cup of tea and taking a moment to appreciate its aroma before taking a sip, we learn to value the simple luxuries of life. By recognizing art and beauty in everyday life, we are in harmony with our world and discover that peace can be found in a teacup.

GREEN TEASGreen tea has a more subtle, delicate flavor, and has only 1/5 of the caffeine of coffee and is said to be medicinally beneficial.Floral jasmineHealth & well-being green

BLACK TEASBlack tea is grown in China, India, Sri Lanka, and Africa, and is the most common type of tea in the western world. The leaves range in color from brown to black, often with golden or silver tips. The bright copper liquor has a full, round aroma, and a flavor ranging from malty to flowery. English breakfastDecaf English breakfast - co2 processedImperial earl grey

HERBAL INFUSIONS (no caffeine)A collection of herbs, flowers, fruits, berries or spices from around the world. Herbal infusions are naturally caffeine-free.Chamomile flowers (from Egypt)Organic peppermint leaves



chef thomas bellecThomas Bellec is enjoying his biggest challenge yet in his new role as Executive Chef at the new Four Seasons Hotel Toronto. “Our mission is to change the way people think about catering events in this city,” says Bellec, whose previous Four Seasons experience includes time in Boston, Hawaii, and Uruguay following his initial post as Chef de Cuisine at the Hotel’s previous location back in 1999. “Dining should be a transcendental experience, encompassing not just taste but the aromas of the food, the way it’s presented on the plate, and the care with which ingredients are chosen and prepared,” says Bellec, noting that on the so-called “rubber chicken circuit,” too often the focus is on getting as many people through the buffet line as quickly as possible.Commenting on the city’s dining scene, he notes, “There are lots of celebrity and up-and-coming chefs in Toronto these days, which raises the bar all around. It’s pretty competitive, which is a good thing – keeps you on your toes.”And on his toes he is, charged with creating menus and preparing meals for as many as 400 people at a time in the Hotel’s largest event space, along with several other venues that may all be booked at the same time.In addition, Bellec oversees the Hotel’s in-room dining program, sending as many as several hundred breakfasts up to guest rooms every morning, as well answering round-the-clock calls from guests and the 210 Private Residences that share the same address as the Hotel. “Every order is different, with one thing in common - it needs to be delivered hot, fast and delicious,” says Bellec.Raised in coastal Concarneau in Brittany, France, Bellec was inspired to cook by his grandparents, who ran a renowned bakery in Brittany. His desire to go professional was his own, however: “I always wanted to play with food and please people.” A recipe for success, if ever there was one. Trained in the classical tradition at a Michelin one-star in his hometown, he worked in several French restaurants before Four Seasons opened the world to him.The job of an Executive Chef isn’t just to dazzle diners, of course. Bellec is hands-on in the kitchen, believing strongly in coaching and guiding his staff from “green talent” to gold. “It’s very rewarding to be able to ship someone off to another Four Seasons, because you know they’re just going to spread that talent around.”

“If someone spends the time to train you, you’ve got to do it as well. It’s my responsibility to create the next generation of Four Seasons talent.”


hotel information page 1

Menu selections and all other details of your event(s) are to be finalized a minimum of three (3) weeks in advance in order to guarantee availability.

A 12.5% service charge and a 9.5% administration fee will be applied on all food and beverage.

13% Harmonized sales tax (HST) applies on food, beverage, service charge and administration fee.

All government tax rates are subject to change, and will be applied in strict accordance with tax regulations on all charges.

No food or beverage of any kind can be brought into the hotel by the patron without the written permission of the hotel and is subject to such service and/or labour charges deemed necessary by the hotel.

We are pleased to offer your guests a choice of two entrees when serving a three or four course plated meal. Orders will be taken tableside the evening of your event. The price per person will reflect the higher meal plus a $15 surcharge.

The catering department will require the guaranteed number for your event 72 hours (3 business days, Monday through Friday, excluding holi-days), prior to the function.

If you are hosting a social or kosher event the catering department will require the guaranteed number for your event (7) business days prior to the event.

A 5% allowance in food preparation over the guaranteed number will be given on all events with 100 people or more. Final charges will be based on the guaranteed number of attendees (or the number of persons for which the event was originally booked, if no guaranteed number is provided) or the total number served, whichever is greater.

A minimum of 21 persons is required for all food functions. A labour charge will apply should the attendance be less than 21 persons.

HOST BARS: If the consumption is less than 650.00 net per bar, a bartending fee will be applied for a minimum of four (4) hours at the current hourly rate.

CASH BARS: If the consumption is less than 750.00 net per bar, a bartending fee will be applied for a minimum of four (4) hours at the current hourly rate.

Due to the Ontario labour laws, all hourly rates quoted will increase by 6.00 an hour per employee on statutory holidays.

The hotel will gladly provide special meals for guests with dietary needs not met by the event menu, including but not limited to vegan, vegetarian and specific food allergies. Guests may choose a children’s menus for those under 12 years of age.

menu pricing

guest guarantee

labour charges

special meals



Ontario Liquor Laws permit the service of liquor from 11:00 a.m. to 2:00 a.m., at which time all entertainment should cease in order to clear the event space by 2:30 a.m A receiving dock provides access to a service elevator for delivering

material to and from meeting rooms.

Loading door: Maximum height 13 ft

Service elevator: 5000 lbs

Enterance: Height 84” x width 48”

Cab: Height 120” x width 68” x length 102”

All vendors and suppliers hired by the client must follow Four Seasons Toronto policies and procedures.

Supplier arrival information must be communicated to the catering department a minimum of twenty-four (24) hours in advance of an event.

All suppliers bringing in equipment are asked to enter the hotel through the loading dock located off Scollard Street (between Yonge and Bay Streets). Unloading equipment through the front entrance of the hotel is strictly prohibited. Please allow additional loading dock time.

There is no parking permitted in the loading dock.

A fee is paid to the Society of Composers, Authors and Music Publishers of Canada (SOCAN) for your right to use music which is copyright. This fee varies depending on the room capacity.

Rental charges apply to all rooms. The Hotel reserves the right to charge a service fee for set-up of rooms with extraordinary requirements. A 22% administration fee applies to all room rental charges.

No signage of any kind is permitted in the lobby of the hotel. Signage can be used outside meeting rooms. The hotel reserves the right to remove signage which is deemed inappropriate.

Please submit a complete list of your requirements prior to arrival. Additional power sources may be rented through the hotel.

liquor laws access to meeting roomvendor information

socan

rental charges

signage

electrical powerThe Four Seasons Hotel Toronto offers valet parking at a daily rate of $40.00 per vehicle.

Should you wish to cover the cost of valet parking for your event guests, a reduced rate of $30.00 plus applicable taxes will be offered.

parking



All material should be addressed to:

Organization and Contact’s Name

c/o Four Seasons Hotel Toronto60 Yorkville AvenueToronto, OntarioM4W 0A4

ATTENTION BANQUET DEPARTMENT: HOLD FOR ARRIVAL (Name of Event, Date of Event, Contact Name for the Event)

We are pleased to receive and assist in the handling of boxes and packages.

Please notify your catering or conference services manager prior to shipping materials. Please coordinate the pick-up of items immediately following your event as the hotel is not responsible for damage to or loss of any articles left on premises during or following an event.

Individual reservations may be made by via phone, fax, or email. For our in-house reservations department please:

Call: (416) 964-0411 Fax (416) 963-6902Email: [email protected]: www.fourseasons.com/toronto

Group rates for guest rooms of 10 or more are available through our sales department. Subject to availability.

Four Seasons Hotel Toronto reserves the right to inspect and control all private functions.

Liability for damages to the premises will be charged accordingly. The conveners for any function are held responsible for the members of their group. The hotel cannot assume responsibility for personal property or equipment brought into the function. Personal effects and equipment must be removed from the event space at the end of each day, unless reserved on a twenty-four (24) hour basis.

Open flames are prohibited in all of our event spaces. All candle flames must be protected by glass encasements.

Smoking is prohibited at all times in all event spaces and public hotel areas.

The estimated outstanding balance is due ten (10) days in advance of the event if payment is made by approved personal cheque or forty-eight (48) hours in advance if payment is made by cash, approved credit card, approved certified or cashier’s cheque or bank draft. A signed credit card authorization form is required for any remaining account balance for which a final account will be remitted at the completion of your Event and is payable upon receipt.

SWANK Audio Visuals of Canada, Corporation is our exclusive in-house audio visual provider. SWANK which is conveniently located on-site can be contacted directly at 416-928-7336.

shipping material

reservations

damages

payment terms

audio visual

Documents

catering menu for reception · Warm smoked maple salmon, sweet corn griddle cakes, horseradish sour cream, chopped chives 58.00 Seared Gaspé scallop with caramelized cauliflower,