BVR Event Package 2020 C...EVENT PACKAGE 15979 BOW BOTTOM TRAIL SE, CALGARY, AB 403.476.1310...
Transcript of BVR Event Package 2020 C...EVENT PACKAGE 15979 BOW BOTTOM TRAIL SE, CALGARY, AB 403.476.1310...
EVENT PACKAGE
15979 BOW BOTTOM TRAIL SE, CALGARY, AB403.476.1310
DINNER AND RECEPTIONS
TSUU T’INA
BRIDAL SUITE
JOHN GLENN’S
WOLF DEN
VERANDAV
ER
AN
DA
SENATOR
PATRICK
BURNS
WILLIAM
ROPER
HULL
CHARLIE
YUEN
GRAND SALON
KITCHEN
BAR
MAIN LEVEL
UPPER LEVEL
FRONT LAWN
Cocktails 35Banquet 30
Cocktails 35Banquet 32
Cocktails 150Banquet 1 0
FLOOR PLAN
PRICING• 3-COURSE TASTING | 60 PER PERSON
• 4-COURSE TASTING | 75 PER PERSON
• 5-COURSE TASTING | 90 PER PERSON
• PLUS 18% GRATUITY AND 5% GST
TASTING INCLUDES• A TOUR OF THE HOUSE
• WINE SMALL POURS
• SOME HORS D'OEUVRES
• YOUR CHOICE OF 3, 4 OR 5 COURSES
BOOKING INFORMATION• MINIMUM SPEND RATES VARY ACCORDING TO THE SEASON, TIME OF DAY AND DAY OF THE WEEK.
PLEASE REFER TO THE PRICE CHART FOR BOOKING DETAILS.
• PRICES ARE EXCLUSIVE OF 20% FOOD & BEVERAGE SERVICE & SETUP CHARGE AND 5% GSTON MINIMUM SPEND OR ABOVE.
• ANY RENTALS, LINENS AND AV EQUIPMENT ARE ADDITIONAL.
• CLIENT IS RESPONSIBLE FOR THE SET UP OF ANY DECOR NOT PROVIDED BY THE BOWVALLEY RANCHE RESTAURANT.
• ACCESS FOR CLIENT SETUP IS AS FOLLOWS: AM BOOKING 9:00 AM/PM BOOKING 3:00 PM.
• PRICES AND MENUS ARE SUBJECT TO CHANGE WITHOUT NOTICE. MEAL INDICATORS FORENTRÉE SELECTIONS MUST BE PROVIDED BY THE CLIENT.
• A 60% DEPOSIT (CALCULATED ON THE MINIMUM SPEND) IS REQUIRED AT TIME OFBOOKING FOR SIDE ROOM RESERVATIONS.
• A 30% DEPOSIT (CALCULATED ON THE MINIMUM SPEND) IS REQUIRED AT TIME OFBOOKING FOR GRAND SALON/WHOLE HOUSE RESERVATIONS.
• ALL FOOD AND BEVERAGE IS PROVIDED BY THE RESTAURANT WITH THE EXCEPTION OFWEDDINGS CAKES. $3 CAKE CUTTING FEE PER PERSON APPLIES.
• A $500 RETAINER FEE WILL BE HELD WITH ANY CANCELLATIONS MADE AT ANY TIMEPRIOR TO 90 DAYS BEFORE THE EVENT.
• BOOKINGS OF 140 PEOPLE AND OVER REQUIRE A TENT RENTAL FEE AS PARTOF THEIR RAIN PLAN. *CEREMONIES ONLY.
TASTINGS & TOURSBOOK A PRIVATE TASTING TO HELP
YOU DECIDE ON YOUR MENU.TASTINGS ARE SCHEDULED TUESDAY TO THURSDAY AT 5:00PM OR 5:30PM
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AUDIO-VISUAL COSTS
GUEST CAPACITY INFORMATION
CEREMONY SET-UP AND
TEAR DOWN FEES SCREENS & PROJECTORS(LAPTOP TO BE PROVIDED BY CLIENT)• LARGE SCREEN, PROJECTOR WITH
HDMI CORD | 70• LARGE SCREEN ONLY | 30
SOUND• WIRELESS MIC, SPEAKERS WITH AUX CORD
AND MIC STAND | 55• BOSE SPEAKER | 25
OTHER RENTAL ITEMS• LARGE PODIUM | 20
• CHARLIE’S MUSIC STAND | 10• EASEL | 12
• INCLUDES SET UP AND TEAR DOWN, WHITEFOLDING RESIN CHAIRS, CEREMONY
TABLE WITH WHITE TABLE CLOTH AND CUSHIONED CHAIR.
• BASE FEE $100 + $5 PER PERSON FEE.
• MORNING BOOKINGS: CEREMONIES MAY STARTAT 11:00 AM OR LATER.
• EVENING BOOKINGS: CEREMONIES MAY STARTAT 4:30 PM OR LATER.
WHOLE HOUSE
GRAND SALON & BACKYARD
WILLIAM ROPER HULL ROOM
SENATOR PATRICK BURNS ROOM
JOHN GLENN’S WOLF DEN
BACKYARD TENT
3,000 SQ. FT
32x48
18x22
18x21
13x16
COCKTAIL RECEPTION
200
150
35
35
BANQUET STYLESERVED MEAL
172
120
32
30
12
DIMENSIONSFACILITY
PLEASE INQUIREPLEASE INQUIRE PLEASE INQUIRE
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WHOLE HOUSE
GRAND SALON & BACKYARD
WILLIAM ROPER HULL ROOM
SENATOR PATRICK BURNS ROOM
JOHN GLENN’S WOLF DEN
BACKYARD TENT
FACILITY
PLEASE INQUIRE PLEASE INQUIRE
$9,500
$7,500
$1,200
$1,000
$700
$19,000
$11,000
$3,100
$2,800
$1,000
$26,000
$16,000
$3,300
$3,100
$1,250
june 1st - december 31st
January 1st - may 31st
PLEASE INQUIRE
WHOLE HOUSE
GRAND SALON & BACKYARD
WILLIAM ROPER HULL ROOM
SENATOR PATRICK BURNS ROOM
JOHN GLENN’S WOLF DEN
BACKYARD TENT
FACILITY
$6,000
$3,500
$900
$800
$550
$15,000
$8,000
$2,100
$2,000
$900
$20,000
$13,000
$2,500
$2,300
$1,050
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MINIMUM 3 DOZEN PER ITEM FOR PARTIES OVER 32 | MINIMUM 2 DOZEN PER ITEM
COLD HORS D’OEUVRES | PER DOZEN
MINI CAPRESE SKEWER (GF, NF)BOCCONCINI, TOMATO, BALSAMIC CREMA , BASIL | 37
SESAME CRUSTED AHI TUNA (GF, NF, DF)SERVED ON A SPOON WITH SOY AIOLI
SALMON TARTARE (GF, NF)WITH AVOCADO MOUSSE SERVED IN A VERRINE | 39
WALDORF CHICKEN SALAD (DF) CHOPPED APPLE, PECANS, GRAPES, CELERY, RAINCOAST CRISPS | 39
PROSCIUTTO WRAPPED MELON (GF, NF)BALSAMIC GLAZE, MICRO RADISH | 39
MEDITERRANEAN SALAD (GF, NF)GOAT FETA, OLIVES, TOMATO, CUCUMBER | 37
HOT HORS D’OEUVRES | PER DOZEN
SPECK-WRAPPED PRAWN (GF, NF, DF)CHILLI MAYO, SAGE | 39
CHIMMICHURRI BEEF SKEWERS (GF, NF)GRILLED BAMBOO SKEWERS, ZUCCHINI, PEPPERS | 39
HERB & GARLIC PORCHETTA PORK BELLY (NF, DF, GF) GRAINY MUSTARD AIOLI | 39
MOUNTAIN MUSHROOM ARANCINI (NF)
TRUFFLE AIOLI | 37
HICKEN BITE (NF, DF)SMOKED PAPRIKA AIOLI | 39
BAKED BRIE ON BAGUETTETRUFFLE HONEY, TOASTED PISTACHIOS | 39
SEARED FOIE GRAS (NF)RED ONION JAM, BRIOCHE POINTS, PORT REDUCTION | 39
CRISPY BREADED SHRIMP (DF, NF)SPICY COCKTAIL SAUCE | 38
GRILLED LAMB LOLLIPOP (NF, DF, GF)MINT YOGURT | 55
MINI MARGHERITA PIZZA (NF)FRESH BASIL, MOZZARELLA | 37
CONSUMING ANY FOOD ON OUR PREMISES.
RE
CE
PT
ION
ME
NU
4
SALAD BAR | PER PERSON
HOUSE SALADHERITAGE GREENS, SHAVED VEGETABLES,
HONEY LEMON DRESSING | 5
BEET & GOAT FETA CHEESEHAZELNUT, BALSAMIC, BABY KALE | 7
FRESH TOMATOBURRATA, BASIL, D.O.P. BALSAMIC CREMA | 7
CHEF - ATTENDED ACTION STATIONS | PER PERSON
CARVED BEEF STRIPLOIN *BASED ON 3 OZ PER PERSON*CRUSTY BUNS, HORSE RADISH BUTTER, GOURMET MUSTARD,
PICKLED ONIONS | 17
SALMON WELLINGTON *BASED ON 3 OZ PER PERSON*LEMON BEURRE BLANC, PUFF PASTRY, JULIENNE VEGETABLES | 12
RACK OF LAMB CARVING STATION *BASED ON 3 OZ PER PERSON*HERB CRUSTED LAMB WITH DEMI-GLACE | 20
SHUCKED OYSTERSSERVED WITH LEMON WEDGES, AS ELECTION OF HOT SAUCES AND
HOUSE MIGNONETTES | 3.50 PER 1 PIECE
PLATTERS | PER PERSON
VEGETABLE ANTIPASTOMARINATED AND PICKLED SEASONAL VEGETABLES,
FRESH MOZZARELLA (APPROX .5 PIECES PER PERSON) | 9
CHARCUTERIE BOARDSELECTION OF IN-HOUSE CURED MEATS, TERRINES, CHUTNEYS AND
JELLIES SERVED WITH RUSTIC BREADS(APPROX. 5 PIECES PER PERSON) | 13
SEASONAL FRUIT PLATTERGREEK YOGURT & HONEY DIPPING SAUCE
(APPROX. 60 GRAMS PER PERSON) | 9
COCKTAIL SHRIMPHORSE RADISH COCKTAIL SAUCE, MARIE - ROSE DIPPING SAUCE,
CITRUS WEDGES (APPROX .2 PIECES PER PERSON) | 7
INTERNATIONAL CHEESE DISPLAYWITH FRESHLY BAKED BAGUETTE, RAIN COAST CRACKERS, SELECTION
OF DRIED FRUITS AND SAVOURY JAMS (APPROX. 60 GRAMS PER PERSON) | 13
RE
CE
PT
ION
ME
NU
4
SOUPS AND BISQUES | PER PERSON | PLEASE CHOOSE ONE
LOBSTER BISQUE (GF, NF)WATERFORD FARM PRAWN, SHALLOT BRUNOISE
WILD MUSHROOM VELOUTE (GF, NF)CREME FRAICHE, CRISPY KALE | 12
ROASTED RED PEPPER & TOMATO (GF, NF) *veganTHYME CREAM, BASIL | 12
POTATO LEEK (NF)WITH POTATO LEEK FRICASSE | 12
SALADS | PER PERSON | PLEASE CHOOSE ONE
SPINACH & GORGONZOLA SALAD (GF)PECANS, RADDICHIO, CRANBERRY DRESSING
ARTISAN MIXED GREENS (GF, NF, DF)BOUQUET OF MIXED GREENS, CUCUMBER RING, GARDEN VEGETABLES,
TRUFFLE DRESSING | 13
FRESH TOMATO SALAD (GF, NF)FIOR DI LATTE, FRESH BASIL, OREGANO, BALSAMIC CREMA
APPETIZERS | PER PERSON | PLEASE CHOOSE ONE
SEAFOOD CROQUETTE (NF, DF)SUNDRIED TOMATO PUREE, BEURRE BLANC | 21
CANAROLI RISOTTO (GF, NF)PANCETTA, PEAS, PARMIGIANO REGGIANO | 19
WILD MUSHROOM FETTUCINI (NF) *veganCREAMY MUSHROOMS, ARUGULA | 19
ENTRÉES | PER PERSON | PLEASE CHOOSE TWO MEAT ENTRÉES
TELLICHERRY PEPPER BEEF STRIPLOIN (GF, NF)POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, PORT JUS
TELLICHERRY PEPPER BEEF TENDERLOIN (GF, NF)POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, PORT JUS
FREE-RANGE CHICKEN SUPREME (GF, NF)POTATO PAVE, SEASONAL VEGETABLES, MOREL SAUCE
PAN-SEARED SALMON (GF, NF)ROASTED HERB POTATO, SEASONAL VEGETABLES, PERNOD BEURRE BLANC
RACK OF LAMB (GF, NF)POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, TRUFFLE DEMI-GLACE
VEGETARIAN ENTRÉE OPTION | PER PERSON
VEGETARIAN WELLINGTON (NF) *veganSEASONAL VEGETABLES, LENTILS | 31
GF - GLUTEN FREE | DF - DAIRY FREE | NF - NUT FREE
PL
AT
ED
DIN
NE
RS
5
DESSERTS - PLATED | PER PERSON | PLEASE CHOOSE ONE
VANILLA RASPBERRY BRÛLÉEFRESH FRUIT, BISCOTTI | 12
FLOURLESS ALMOND CHOCOLATE CAKERASPBERRY COULIS, VANILLA ANGLAISE | 12
CHOCOLATE MATCHA MOUSSEMERINGUE, WHITE CHOCOLATE POWDER | 12
STRAWBERRY SHORTCAKECHANTILLY, STRAWBERRY COULIS | 12
PLANT BASED CHOCOLATE CAKESOY GANACHE, MINT SORBET | 12
DE
SS
ER
TS
KID
's m
en
u
MACARONS (GF)CHOCOLATE, PISTACHIO, RASPBERRY, VANILLA
AND SALTED CARAMEL | 38
MINI VANILLA CRÈME BRÛLÉE (GF, NF) | 38
MINI CHOCOLATE CHEESE CAKE (NF) | 36
FRUIT TART | 36
MIXED BERRY PANNA COTTA (GF, NF) | 36
MINI MOCHA MOUSSE IN TULIP CUPS (NF) | 36
CUPCAKES | 38MINI GOURMET CUPCAKES
COURSE IFRESH VEGETABLES
WITH HERBED DIPPING SAUCE
COURSE I I PLEASE CHOOSE ONE
CHICKEN STRIPS WITH HOME STYLE FRIES DOUBLE SMOKED BACON MAC & CHEESE
BEEF STRIPLOIN STEAK WITH SWEET POTATOFRIES & DEMI-GLACE
COURSE I I IGOURMET CUPCAKE
CHOCOLATE OR VANILLA
PALATE CLEANSERS | PER PERSON | PLEASE CHOOSE ONE
MELON SORBET | 5LEMON SORBET | 5
ORANGE SGORPPINO | 6
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CAKESREGULAR SERVINGS ARE RECOMMENDED AS DESSERT FOR A 3-
COURSE MEAL. SMALL SERVINGS ARE RECOMMENDED AS ANADDITION TO A DESSERT BUFFET OR WHEN SERVED WITH A FROZEN
ACCOMPANIMENT IN A 3-COURSE MEAL.
CAKE SIZE
6” ROUND
8” ROUND
10” ROUND
FULL SLAB CAKE
REGULAR SERVINGS
8 PIECES
10 PIECES
14 PIECES
18 PIECES
4 PIECES
32 PIECES
30 PIECES
60 PIECES
BUFFETSERVINGS
18 PIECES
24 PIECES
24 PIECES
42 PIECES
50 PIECES
PRICE
$75.00
$120.00
$150.00
$210.00
$320.00
$450.00
$200.00
$350.00
CAKE OPTIONSPLEASE CHOOSE ONE FROM EACH CATEGORY
CAKE TYPES | CHOCOLATE, STRAWBERRY SHORTCAKE, VANILLA,CARROT, LEMON
ICING TYPES | CREAM CHEESE ICING OR BUTTER CREAM ICING(CHOCOLATE, VANILLA, LEMON)
FILLINGS | SALTED CARAMEL, LEMON CURD, RASPBERRYADD FRoZEN ACCOMPANIMENTS | ADD $3 PER PERSON
ICECREAM (VANILLA, RASPBERRY, CARAMEL)SORBET (LEMON, COCONUT, STRAWBERRY)
CAKE CUTTING FEEA $3 PER PERSON CUTTING FEE WILL APPLY FOR ANY BOOKINGS BRINGING IN THEIR
OWN CAKE. THE CAKE FEE WILL NOT COUNT AS ONE OF THE MINIMUM 3 COURSES ANDA FOOD WAIVER FORM MUST BE SIGNED PRIOR TO THE EVENT.
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Drink listBAR MENU
REGULAR LIQUOR HI-BALLS | 1 OZ | 7.00
PREMIUM LIQUOR HI-BALLS | 1 OZ | 8.00
ULTRA-PREMIUM HI-BALLS | 1 OZ | 10.00
SHOOTERS | 1 OZ | 6.00
REGULAR COCKTAILS | 1 OZ | 7.00
COCKTAILS | 2 OZ | 13.00
DOMESTIC BOTTLED BEER | 7.00
IMPORTED BOTTLED BEER | 8.50
LOCAL DRAFT BEER | 20 OZ | 8.00
IMPORTED DRAFT BEER | 20 OZ | 9.50
ALCOHOLIC PUNCH | 90 PER GALLON (SERVES 16-18 PEOPLE)
SCOTCH SELECTION | PLEASE SEE THE EVENTS COORDINATOR
HOUSE WINE SELECTIONS | 750 ML
TAPIZ–MALBEC – MENDOZA, ARGENTINA | 52
TERRA VIVA PINOT GRIGIO – ITALY | 52
NON ALCOHOLIC BEVERAGES
COFFEE AND TEA | 3.25 PER SERVING
POP | 3 PER SERVING
JUICE | 3 PER SERVING
CEREMONY WATER SERVICE | 1.50 PER PERSON
(OPTION OF CUCUMBERS, PINEAPPLE OR LEMON)
NON-ALCOHOLIC PUNCH | 35 PER GALLON (SERVES 16-18)
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late-night snacks
WILD GAME MINI BURGERS | 9SESAME MINI BUN, TOMATO, BACON, LETTUCE, PICKLE, KETCHUP
COCKTAIL SHRIMP | 7
INTERNATIONAL CHEESE DISPLAY FRESH BAKED | 13
BAGUETTE, RAIN COAST CRACKERS, SELECTION OF DRIED FRUITS,
SEASONAL FRUIT PLATTER | 9
ORGANIC HONEY YOGURT DIPPING SAUCE
60 GRAMS
BLACK OLIVES, JALAPEÑOS, GREEN ONION, FRESH TOMATO
WITH SOUR CREAM AND SALSA
VEGETABLE ANTIPASTO | 9
MARINATED AND PICKLED SEASONAL VEGETABLES,
POUTINE BAR | 15
FRESH CURD CHEESE, GRAVY
TOPPINGS MOROCCAN CHICKEN | PULLED BEEF | BACON BITS |
JALAPEÑOS | CHARRED TOMATO | DICED RED ONIONS
CHARCUTERIE BOARD | 13
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food philosophyDEDICATION TO SUSTAINABILITY
CHEF ANTONIO DE ANGELIS WAS BORN AND RAISED IN ITALY AND HAS CALLED CALGARY HOME SINCE 2010. COMING FROM A SCENIC ISLAND IN THE TYRRHENIAN SEA, HE KNEW AT A YOUNG AGE THAT HE WANTED TO PURSUE HIS
PASSION TO BECOME A PROFESSIONAL CHEF. THE ICONIC “LA CHAUMIERE” RESTAURANT IN CALGARY WAS HIS MOST
SWITZERLAND AND ITALY, WE WELCOME ANTONIO TO OUR BVR FAMILY!
“I’M VERY HONOURED TO BE JOINING SUCH AN ESTEEMED RESTAURANT, ASSOCIATED WITH HIGH
STANDARDS OF SERVICE AND QUALITY. THE DEDICATION AND COMMITMENT TO LOCAL PRODUCE ARE VERY
INSPIRATIONAL AND AKIN TO MY OWN PHILOSOPHIES AND I CAN’T WAIT TO MAKE MY MARK IN THIS
PRESTIGIOUS AND ICONIC RESTAURANT AND IN CALGARY’S CULINARY SCENE“.
historyTHE HISTORY OF THE HOUSE
THE STORY OF THE BOW VALLEY RANCHE IS NEARLY TWELVE DECADES LONG. THROUGHOUT ITS MANY YEARS, THE HOUSE HAS ALWAYS HAD A REPUTATION FOR HOLDING UNFORGETTABLE PARTIES. IT BEGAN
WITH A FEW CHARACTERS WHO WERE CRITICAL TO THE DEVELOPMENT OF ALBERTA’S CATTLE INDUSTRY, THE BIG FOUR. IN FACT, THE IDEA OF THE CALGARY STAMPEDE MAY VERY WELL HAVE BEEN CONCEIVED WITHIN
THE WALLS OF THE HOUSE. IN 1896, CATTLE RANCHER AND BUSINESSMAN WILLIAM ROPER HULL PURCHASED PROPERTY ALONG THE BOW RIVER AND BUILT A SPRAWLING RANCH HOUSE. THE RANCH BECAME A CENTRE FOR REFINED SOCIAL ACTIVITIES, AS HE ENTERTAINED MANY LOCAL AND FOREIGN VISITORS THERE. AMONG THE ACTIVITIES POPULAR WITH THE GUESTS, TENNIS AND THE OUT DOOR POOL WERE CROWD FAVOURITES, AS YOU CAN SEE FROM THE PICTURES BELOW. HULL OWNED THE HOUSE AND PROPERTY UNTIL 1902, WHEN
IT WAS PURCHASED BY PATRICK BURNS, A SUCCESSFUL CATTLE RANCHER WHO EVENTUALLY BECAME A SENATOR. ALMOST A CENTURY LATER, LOCAL RESIDENTS MITZIE AND LARRY WASYLIW CREATED THE FISH
CREEK RESTORATION SOCIETY IN 1995 FOR THE PURPOSE OF RESTORING THE HULL RESIDENCE. IN THE SUMMER OF 1999, THE RANCH HOUSE WAS OPENED AS A FINE DINING RESTAURANT. IN EARLY 2014, GREAT
EVENTS GROUP TOOK OVER THE OPERATIONS OF THE BUILDING, RESTORED TO ITS ORIGINAL GRANDEUR AND REOPENED THE RESTAURANT AS AN EXQUISITE LOCATION. ONCE AGAIN, IT WELCOMES GUESTS FOR REFINED
SOCIAL GATHERINGS AND FINE CUISINE .
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