Photo credit: Mango Studios - Oliver & Bonacini Restaurants · 2020-03-13 · freshly brewed coffee or tea 39. menu 3 truffled scrambled eggs applewood-smoked bacon & breakfast sausage

menus and pricing are subject to change based on seasonal availabilityprices exclude tax & gratuity

Private Dining416.364.1211 · [email protected]

OLIVERBONACINIEVENTS.COM

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Cold Breakfast Buffetpriced per person

Menu 1

CURED MEATS, PROSCIUTTO, CAPICOLA, HAM

SMOKED SALMON PLATTER, CREAM CHEESE, CAPERS & DILL

O&B ARTISANAL PASTRIES, MARMALADES & MAPLE BUTTER

FRESH BERRIES & VANILLA WHIPPED CREAM

FRESHLY BREWED COFFEE OR TEA47.

Menu 2

GRANOLA YOGHURT PARFAIT & ASSORTED CEREALS

FRESH FRUIT SALAD

O&B ARTISANAL PASTRIES



Hot Breakfast Buffetpriced per person

Menu 1

SCRAMBLED EGGS

APPLEWOOD-SMOKED BACON & SAUSAGE

DUCK FAT HOME FRIES

FRESH SEASONAL FRUITS


FRESHLY BREWED COFFEE OR TEA 35.

Menu 2

MUSHROOM QUICHE

APPLEWOOD-SMOKED BACON & BREAKFAST SAUSAGE

DUCK FAT HOME FRIES

FRESH SEASONAL FRUITS & BERRY PLATTER



Menu 3

TRUFFLED SCRAMBLED EGGS

APPLEWOOD-SMOKED BACON & BREAKFAST SAUSAGE

SMOKED SALMON PLATTER

CREAM CHEESE, CAPERS & DILL

DUCK FAT HOME FRIES


GRANOLA & YOGHURT

FRESH BERRIES & VANILLA WHIPPED CREAM



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Canapes priced per piece ∙ minimum order of one dozen per item

4 pieces per person recommended for cocktail hour

VegetarianMIXED MUSHROOM TARTLET truffle ricotta cheese 4.

CHICKPEA FRITTATA preserved lemon, squash purée 4.

GRILLED TOFU gochujang, avocado, housemade pickles 4.

MIXED OLIVE SKEWERS rosemary, chili 4.

TOMATO MOZZARELLA PINCHO basil pesto 4.

CHEDDAR POTATO PIEROGIES pickled cabbage, sour cream 4.

VEGETARIAN SPRING ROLL Anaheim chili jam 4.

VEGETABLE SAMOSA mango chutney 4.

SeafoodCRAB & COASTAL FISH CAKE tartar sauce 4.25

CORN-CRUSTED CALAMARI saffron aïoli 4.25

SMOKED SALMON ON CORNBREAD spiced crème fraîche 4.25

SALMON TARTARE green onion aïoli, pickle 4.25

ALBACORE TUNA apple chutney, fennel 4.25

BLACKENED CATFISH MINI TACO salsa verde, pico de gallo 4.25

CRUNCHY COCONUT SHRIMP tomato horseradish mayo 4.25

GRILLED SHRIMP SKEWER chimichurri 4.50

MeatMINI MEATBALL ricotta, tomato fondue 4.75

STEAK TARTARE gherkins, mustard, capers 4.75

CARNITAS TACO pulled pork, avocado, cilantro, pickled onion 4.75

SOUTHERN FRIED CHICKEN ranch dressing, nasty sauce 4.75

BASIL CHICKEN semolina puffs, tamarind sauce 4.75

BEEF EMPANADAS chimichurri sauce 4.75

SMOKED SHORT RIB SLIDER mustard, capers 4.75

ONTARIO BEEF SLIDER pimento cheese 4.75

Chef’s Selection

Not sure what to select? Leave it to Chef, who will create a seasonally inspired selection ofthree canapés per person, which will include one vegetarian, seafood and meat creation.

14. per person

-



Lunchpriced per person

Menu 1

DAILY SOUP seasonally inspired soup and garnishes

or

JUMP CAESAR kale, romaine, double-smoked bacon,

Parmesan focaccia croutons

—

SEARED ALBACORE TUNAwhite beans, sumac yoghurt, oliver caper salsa

or

LEMON-MARINATED CHICKEN SUPRÊME maple-glazed heirloom carrots, fingerling potatoes,

mustard cream sauce

—

ALMOND FINANCIER CAKE pear and ginger compote, whipped vanilla anglaise

—


Menu 2

WILD & TAME MUSHROOM SOUPassorted mushrooms, truffle

(no cream or butter)

or

CHOPPED SALADtoasted walnuts, pickled squash, celery, green beans, buttermilk ranch dressing

—

THE JUMP BURGER8oz house-ground and griddle-cooked,

smoked pimento cheese, mustard mayo, Jump fries

or

PRAWN FETTUCCINE oven-dried cherry tomato, peperoncino,Jump chardonnay and caper butter sauce

—

JUMP WHITE CHOCOLATE CHEESECAKEphyllo pastry, pink peppercorn, red plum chutney

or

ICE CREAMS & SORBETS daily selection

—



Lunchpriced per person

Menu 3

WARM MUSHROOM & ARUGULA SALAD fresh ricotta, pickled rhubarb, focaccia,

caramelized honey

or

YELLOWFIN TUNA TARTARE green apple, charred green onion aïoli, avocado,

paprika taro chips

—

LEMON MARINATED CHICKEN SUPRÊMEmaple-glazed heirloom carrots,

fingerling potatoes, mustard cream sauce

or

B.C. WILD SEARED SALMONcreamy cauliflower, roasted heirloom carrots, salsa verde,

green olive and raisin chutney

or

FETTUCCINE CON SALCHICHASspicy fennel sausage, peppers,

stewed tomatoes, Parmigiano-Reggiano

—

MILK CHOCOLATE MOUSSEdark chocolate crumble, chocolate sauce,

raspberries

—




Dinnerpriced per person

Menu 1

DAILY SOUP seasonally inspired soup and garnishes

or

GREEN SALAD red leaf lettuce, arugula, frisée,

Treviso, pomegranate vinaigrette

—

SEARED ARCTIC CHAR fregola, charred broccolini, watercress,

yuzu butter

or

THE JUMP BURGER8oz house-ground and griddle-cooked,

smoked pimento cheese, mustard mayo, Jump fries

or

POTATO GNOCCHI fresh basil, rapini, Parmigiano-Reggiano,

confit tomato fondue

—

ALMOND FINANCIER CAKEpear and ginger compote, whipped vanilla anglaise

—


Menu 2



or

CHOPPED SALAD toasted walnuts, pickled squash, celery, green beans, buttermilk ranch dressing

—

SEARED ARCTIC CHAR fregola, charred broccolini, watercress,

yuzu butter

or

10OZ GRILLED STRIP LOIN roasted roots, buttermilk mash,

shallot jus

or

SPINACH RICOTTA RAVIOLI roasted squash, wilted kale, mascarpone cream sauce

—

MILK CHOCOLATE MOUSSEdark chocolate crumble, chocolate sauce,

raspberries

or

ALMOND FINANCIER CAKEpear and ginger compote, whipped vanilla anglaise

—



Dinnerpriced per person

Menu 3



or

YELLOWFIN TUNA TARTAREgreen apple, charred green onion aïoli,

avocado, paprika taro chips

—

GRASS-FED BEEF TENDERLOINroasted root vegetables, pommes gratin, black truffle jus

or

LEMON-MARINATED CHICKEN SUPRÊME maple-glazed heirloom carrots, fingerling potatoes,

mustard cream sauce

or

B.C. WILD SALMON creamy cauliflower, roasted heirloom carrots,

salsa verde, green olive and raisin chutney

—


or

ALMOND FINANCIER CAKE pear and ginger compote, whipped vanilla anglaise

—


Menu 4

WARM MUSHROOM & ARUGULA SALAD fresh ricotta, focaccia, caramelized honey, lemon vinaigrette

or

SEARED LEMON SCALLOPScaramelized celeriac purée, caper leaves, pickled redcurrants

—

TRUFFLE RICOTTA RAVIOLIroasted mixed mushrooms, cheese fondue,

Parmigiano-Reggiano

or

POTATO GNOCCHI & BEEF SHORT RIB RAGÙcharred broccolini, green olives, Pecorino Romano

—

GRASS-FED BEEF TENDERLOINroasted root vegetables, pommes gratin, black truffle jus

or

B.C. WILD SEARED SALMON & LOBSTER BISQUEroasted heirloom carrots, salsa verde,

green olive and raisin chutney

or

MOLASSES-BRINED DUCK BREASTcrispy polenta, parsley root purée, pickled ramps,

caramelized plum gastrique

—


or

MILK CHOCOLATE MOUSSEdark chocolate crumble, chocolate sauce, raspberries

—



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Additional Reception Options

Food Stationspriced per platter ∙ for 15-20 people

COLD SEAFOOD BOARD smoked salmon, poached shrimp, freshly shucked oysters,

tuna tataki, lemon wedges, cocktail sauce, hot sauce, fresh horseradish 195.

CHARCUTERIE & CHEESE BOARD sliced prosciutto, salami, domestic and imported meats and cheeses,

warm marinated olives, pickled vegetables, housemade mustard and relish, flatbreads, O&B Artisan bread

165.

CHEESE BOUTIQUE’S FINEST selection of cheeses with dried fruits, nuts and O&B Artisan bread

125.

Passed Small Platespriced per plate ∙ minimum order of one dozen per item

SEASONAL RISOTTO 13.

WILD B.C. SALMON creamy cauliflower, roasted heirloom carrots, green olive and raisin chutney

18.

BBQ BRISKET POUTINE smoked cheddar, chicken gravy

11.

RICOTTA SPINACH RAVIOLI fresh basil, roasted squash, mascarpone cream sauce

10.

YELLOWFIN TUNA TARTARE green apple, charred green onion aïoli, avocado, paprika taro chips

13.

DUCK BREAST parsley roots purée, caramelized plum gastrique

18.

CAJUN SHRIMP QUESADILLA corn tortilla, avocado, salsa verde

12.


Additional Reception Options

Chef-Manned Stationspriced per person ∙ minimum order of 20 persons

OYSTERS assortment of Canadian oysters with traditional garnishes

4.50 per oyster · minimum 60 oysters

CARVING STATION pre-select porchetta or rib eye

O&B Artisan bread, pickles, Kozlik’s mustards 30.

RISOTTO mushroom or shrimp,

Parmigiano-Reggiano, fresh herbs 11.

MAC & CHEESE STATION

classic, wilted greens or bacon mac 15.

TACOS steak, pork & catfish

shredded kale, queso fresco, avocado, pico de gallo, cilantro, tortillas

16.


Children’s Menupriced per child

JUMP CAESAR classic creamy Caesar dressing,

Tuscan croutons, Parmigiano-Reggiano

—

PENNE WITH CHUNKY TOMATO SAUCEgarlic bread

or

CRISPY CHICKEN FINGERS French fries

—

NUT-FREE BROWNIE ice cream, chocolate sauce

25.



Late Nightpriced per piece ∙ minimum order of one dozen per item

Dessertspriced per piece ∙ minimum order of one dozen per item

TRUFFLED POPCORN Parmigiano-Reggiano 2.75

JUMP FRIES IN A MASON JAR tomato mayo 2.75

CAJUN SHRIMP QUESADILLA corn tortilla, avocado, salsa verde 4.50

SOUTHERN FRIED CHICKEN blue cheese, nasty sauce 4.75

BRAISED SHORT RIBS & SMOKED CHEDDAR POUTINE preserved lemon, sweet pea purée 4.75

MINI JUMP BURGER house ketchup, pimento cheese 4.75

Sweet Table

DATE SQUARES

—

FRESH FRUIT TARTLET

—

MINI MOLTEN CHOCOLATE CAKE

—

COFFEE CAKE

—

NANAIMO BARS

—

SICILIAN RICOTTA CANNOLI

—

COOKIES & CREAM assorted cookies with bourbon mascarpone

4.25

Chef’s Selection of Fresh Sliced Fruits7. per person



Beveragespriced per bottle

Non-AlcoholicQ Water (Still & Sparkling) per person 3.Soft Drink 3.50Freshly Brewed Coffee 3.95Virgin Cocktail from 4.Espresso 4.50Cappuccino, Caffè Latte 5.50Freshly Squeezed Juice 6.Cranberry, Apple, Orange, Pineapple, Grapefruit Juice 6.

BarStandard Rail Shot (1oz) 8.Premium Rail Shot (1oz) from 9.Cognac from 13.Single Malt Scotch from 13.Rail Martini 14.Premium Martini from 16.

BeerDomestic Bottle from 7.Import Bottle from 7.5016oz Draught from 8.50


Signature Cocktailspriced per drink

Winter Bourbons

AMARA MANHATTAN 2oz Jim Beam Black 6 Year Old bourbon, Luxardo Maraschino,

sweet vermouth, macerated cherries, cherry bitters 15.

HONEY FASHIONED 2oz Forty Creek rye, honey liqueur, lemon, lemon bitters

15.

WALNUT BOULEVARDIER 2oz Maker’s Mark bourbon, Campari, walnut sherry, sweet vermouth,

Aztec chocolate bitters 15.

Cocktails

FREEDOM 416 2oz El Dorado 3 Year Old rum, Fernet-Branca, Matt’s cola syrup, lime

15.

GOLDEN MULE 2oz Sauza gold tequila, spiced lime cordial, ginger beer

15.

BERRY BLISS 2oz berry-infused Smirnoff vodka, cassis, cranberry

16.

THE BIG SMOKE 2oz Dillon’s Canoe rye, absinthe, Peychaud’s bitters, Angostura bitters, lemon

16.

JUMP NEGRONI 3oz Dillon’s Unfiltered 22 gin, coffee and cacao infused Campari,

sweet vermouth, Dillon’s DSB bitters, orange 17.


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Wine List

Champagne & SparklingCantina Montelliana dei Colli Asolani DOC Prosecco, Veneto, Italy 60.Cave Spring ‘O&B Sparkle & Buzz’, Niagara, Ontario 68.Goldeck Grüner Veltliner Sekt Trocken, Niederösterreich, Austria 70.Taittinger, Champagne, France 150.

WhiteCave Spring ‘O&B White’ Chardonnay, Niagara, Ontario 50.Cave Spring ‘Jump’ Chardonnay, Niagara, Ontario 52.Cave Spring ‘Canoe’ Riesling, Niagara, Ontario 52.Fontamara Pinot Grigio, Abruzzo, Italy 57.Mission Hill ‘Five Vineyards’ Pinot Blanc, Okanagan, British Colombia 62.Cannonball Chardonnay, Sonoma County, California 68.Loveblock, Sauvignon Blanc, Marlborough, New Zealand 68.Kendall-Jackson ‘Vintner’s Reserve’ Chardonnay, California 70.Blue Mountain Pinot Gris, Okanagan Valley, British Colombia 74.William Fèvre, Chablis, France 94.Mer Soleil ‘Reserve’ Chardonnay, Santa Barbara County, California 105.Truchard Vineyards Chardonnay, Carneros, California 135.

RedCave Spring ‘O&B Red’ Cabernet Franc, Niagara, Ontario 50.Cave Spring ‘Biff ’s Juicy Red’, Niagara, Ontario 52.Campo Viejo Tempranillo, Rioja, Spain 57.Fontamara Quattro, Abruzzo, Italy 57.Kingston Estate Shiraz, Mt. Benson/Clare Valley, Australia 62.Interloper Cabernet Franc, Niagara, Ontario 64.Mission Hill ‘Reserve’ Merlot, Okanagan Valley, British Columbia 65.Flat Rock Pinot Noir, Niagara, Ontario 68.Andeluna Malbec, Mendoza, Argentina 68.Torre a Cona Chianti, Colli Fiorentini, Tuscany, Italy 75.Cannonball Cabernet Sauvignon, Sonoma County, California 75.SerPrimo ‘Rosso’, Cabernet Sauvignon/Merlot, Tuscany, Italy 75.Maison Roche de Bellene ‘Vieilles Vignes’ Pinot Noir, Burgundy, France 88.Duckhorn ‘Decoy’ Cabernet Sauvignon, Sonoma County, California 100.Blue Mountain Pinot Noir, Okanagan Valley, British Columbia 106.Truchard Vineyards, Cabernet Sauvignon, Carneros, California 135.

Not sure what to select? Forward your menu selection and wine price range to your event specialist.

Our sommelier is happy to assist with selecting wines for your event!


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Frequently Asked Questions

Jump Buyout

CAPACITY Jump can accommodate 124 guests for a seated event and 300 guests for a standing cocktail reception.

AVAILABILITY Jump is available Monday through Friday for breakfast events starting at 7:00am and concluding at 10:00am. For weekend events, Jump is available for breakfast, lunch and dinner. Evening functions conclude at 1:00am. For weekday buyouts, please check with your event specialist for availability. Vendors are welcome to arrive for set up two hours prior to guest arrival time.

MINIMUM FOOD & BEVERAGE EXPENDITURE There is no room fee to use the space, provided the minimum food and beverage expenditure is met. The room minimums are based on food and beverage combined, exclusive of tax and an 18% gratuity. If the minimum spend requirement is not met, the difference will appear as a minimum spend offset fee on the final bill.

• Breakfast – 4,000.• Saturday Lunch or Dinner – 10,000.• Sunday Lunch, or Dinner – 7,000.• Sunday preceding a statutory holiday – 10,000. • Statutory holidays are available at a 1,000. surcharge

COMPLIMENTARY SERVICES • Service staff• Existing tables and chairs• Standard table flatware and glassware• Candles• Printed personalized menus at each place setting• Table numbers• Easel

THE FOOD & BEVERAGE EXPERIENCEWorking with your event specialist, you will be invited to select beverages of your choice from our current offering to serve to your guests. Beverages, both alcoholic and non-alcoholic, are charged based on consumption, per drink, plus tax and gratuity.

Your menu selection will be made from our current seasonal menu package and we welcome you to customize the menu by interchanging items between each menu. Your event specialist can assist you with tailoring your selections for the best guest experience.

In order to ensure you are excited about the menu offering, Jump includes a complimentary menu tasting for two guests which will take place approximately one month from your wedding date at the restaurant.

ENTERTAINMENT & AUDIO VISUAL (AV) We welcome you to secure entertainment for your event with us at Jump. The restaurant is not equipped with a DJ sound system, so all required sound systems will need to brought in by your DJ, or alternatively, we would be happy to assist with arranging your AV equipment through our preferred audio-visual supplier.

Please note that adding AV can alter the capacity of the space.

ADDITIONAL EXPENSES FOR CONSIDERATIONPlease consider below items as common costs. For a formal cost estimate, please contact an event specialist.

• SOCAN legislated music fee (government-mandated) – 31.72 to 63.49• RE:SOUND legislated music fee (government-mandated) – 13.30 to 26.63• Security (mandatory if 20 or more guests are underage)• Vendor meals – 40. per person• Onsite ceremonies – start at 400.• Ceremony chairs • Audio-visual equipment• Insurance• Place cards or escort cards to designate guest seating • Additional furniture such a cruiser tables, if desired• Table linens should you wish to enhance the table settings for your event• Cake cutting or plating fee • Early access, if you wish to arrive prior to two hours before guest arrival time

YOUR O&B WEDDING TEAM Throughout the duration of your planning, your event specialist will be the main point of contact and will ensure all details are covered in preparation for the big day. When you and your vendors arrive on-site, you will be welcomed by our on-site team of experts that will be the main point of contact during the event.

PAYMENT & CANCELLATION A signed contract and initial deposit of 2,000. is required to secure the date and space. Your contract will outline your own individual payment schedule, which traditionally includes three payments/deposits. The final (largest) deposit is based upon your final guest count, incidental fees, food selections and an estimate on beverage consumption, less the deposits paid to date.

Your contract may be terminated with formal written notice. If notice of cancellation is received, all deposits received are non-refundable.

Frequently Asked Questions

Jump Private Dining

CAPACITIES & AVAILABILITY Jump is designed with one private dining room, the North room, and one semi-private room, the South room. Both rooms offer a intimate space for dinner within Jump’s energetic dining room. The capacities are as follows:

North Semi-Private South

Seated events 54 34Seated evemts woth screen & projector 30 –

Standing cocktail reception 80 40

The private dining rooms are available for breakfast, late lunch, and dinner, Monday to Friday, and dinner only on Saturdays.

• Breakfast Monday to Friday 7:00am–10:00am • Lunch 2:30pm–4:30pm • Dinner 5:00pm–12:00am

Jump is available for exclusive full restaurant buyouts — please contact an event specialist for more details.

MINIMUM FOOD & BEVERAGE EXPENDITUREThere is no room fee to use the space, provided the minimum food and beverage expenditure is met. The room minimums are based on food and beverage combined, excluding tax and an 18% gratuity. If the minimum spend requirement is not met, the difference will appear as a minimum spend offset fee on the final bill.

North Semi-Private South

Breakfast 800. –Lunch 2,500. 1,000.Dinner 3,000. 1,500.

COMPLIMENTARY SERVICES • Service staff• Existing tables and chairs• Standard table flatware and glassware• Candles• Printed personalized menus at each place setting• Table numbers• Easel

PARKINGUnderground parking is available at 2. per car after 5:00pm Monday through Friday or after 3:00pm on Saturdays and Sundays.

Please obtain a ticket upon entering the parking garage and obtain a blue validation ticket from Jump upon arrival at the restaurant. If a car is left overnight, the owner will be responsible for any additional overnight parking fees. A map and directions can be accessed through our website at oliverbonacinievents.com.

PRESENTATIONS & AUDIO VISUAL The semi-private South room is equipped with a wall-mounted flat-screen TV. We are happy to arrange other equipment through our third-party supplier — charges will be added directly to your bill with no additional markup. Please speak with your event specialist to assess if the spaces at Jump are appropriate for your presentation needs.

THE FOOD & BEVERAGE EXPERIENCEWorking with your event specialist, you will be invited to select beverages of your choice from our current offering to serve to your guests. Beverages, both alcoholic and non-alcoholic, are charged based on consumption, per drink, plus tax and gratuity. All beverage service will be delivered by our staff into your room during the event.

Your menu selection will be made from our current seasonal menu package and we welcome you to customize the menu by interchanging items between each menu. Your event specialist can assist you with tailoring your selections for the best guest experience.

ADDITIONAL EXPENSES FOR CONSIDERATIONPlease consider below items as common costs. For a formal cost estimate, please contact an event specialist.

• Place cards or escort cards to designate guest seating • Additional furniture such a cruiser tables, if desired• Table linens • Cake cutting or plating fee • Furniture removal Fee - 250.

YOUR O&B EVENT TEAMThroughout the duration of the planning, your event specialist will be the main point of contact and will ensure all details are covered in preparation for your event with us. When you and your vendors arrive on-site, you will be welcomed by our on-site team of experts that will be the main point of contact during the event.

PAYMENT & CANCELLATION The signed confirmation form and a deposit is required to secure the date and space, payable by credit card or bank draft. The balance must be paid by credit card or cash at the conclusion of the event. Your Event Specialist will confirm the deposit amount based on the minimum spend of your event.

Documents

Photo credit: Mango Studios - Oliver & Bonacini Restaurants · 2020-03-13 · freshly brewed coffee or tea 39. menu 3 truffled scrambled eggs applewood-smoked bacon & breakfast sausage