Wedding Package - University of Torontosites.utoronto.ca/faculty/docs/pdfs/WeddingPackage.pdf ·...

Wedding Package Thank you for considering the Faculty Club of the University of Toronto as the location for your special event. We offer outstanding cuisine, excellent service and a courteous, professional staff dedicated to making your event a success.

The Faculty Club is pleased to offer, as a guideline, several

menu suggestions to assist you in the planning of your special

event.

The Faculty Club is very proud of their exceptional customer

service & satisfaction to all of our guests. Our goal is to

provide advice to assist you in creating memories that will last

a lifetime. We guarantee to offer quality, customized

individual service, together with a professional attitude &

appearance that will delight your guests.

The Faculty Club is fully air conditioned throughout the

summer months & offers two fireplaces throughout the winter

months.

We will help you put your plans together, allowing you, your

family & guests to relax in the knowledge that someone is

working for you. During your planning sessions, you will

benefit from our extensive knowledge of food, wine, suppliers

& wedding etiquette.

We also welcome the opportunity to create a custom menu reflecting your special occasion and your budget.

We would be pleased to give you a tour of our facility. For an appointment or for further information, please feel free to contact our office at 416-978-6325, Monday through Friday, between 9:00 am and 4:00 pm.

Faculty Club of the University of Toronto, 41 Willcocks Street Toronto, Ontario M5S 1C7 Telephone 416-978-6325, Fax 416-971-2062, Website – www.facultyclub.utoronto.ca

(March 2012)

http://www.utoronto.ca/facultyclub

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TABLE OF CONTENTS BOOKING POLICIES - 3 – 8 SEATING PLANS (MAIN DINING ROOM) - 9 – 10 SUGGESTED VENDORS - 11 – 12 WEDDING PACKAGE #1 - 13 WEDDING PACKAGE #2 - 14 WEDDING PACKAGE #3 - 15 FACULTY CLUB WEDDING PACKAGE - 16 RECEPTION & COCKTAIL PARTIES - 17 – 18 DINNER SELECTIONS - 19 – 22 DINNER BUFFETS - 23 – 24 BREAKS & BEVERAGES - 25 U. OF TEAS - 26 SPECIALTY CAKES - 27 MAIN BAR PRICE LIST - 28 – 30 CASH BAR PRICE LIST - 31 WINE LIST - 32 WEDDING DETAILS - 33 – 35 CONFIRMATION OF BOOKING - 36 SPONSORSHIP FORM - 37 APPLICATION FORM - 38 APPENDIX - 39 – 40

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BOOKING POLICIES AND PROCEDURES Thank you for considering The Faculty Club for your special event. The following brochure is an outline on The Faculty Clubs' function details and prices. We have attempted to anticipate most of your questions, however, should you note something that has not been specified, such as menu suggestions, you need only to ask and we shall do our best to accommodate you.

All bookings must be made through the Faculty Club office. Office hours are Monday through Friday, between 9:00 a.m. and 4:00 p.m., Telephone: 416-978-6325.

MEMBERSHIP

The Faculty Club of The University of Toronto is a private club catering only to members. All functions held at The Faculty Club must be booked by a Faculty Club member. The enclosed confirmation of booking must be filled in at the time of the booking.

SPONSORED EVENTS

When a member sponsors a function, it is necessary for this member to fill in the enclosed Sponsorship Form and Confirmation of Booking Form. NOTE: For sponsored events, a VISA, Master Card or AMEX number and expiry date is required.

MENU SELECTION

Please choose one menu for the group. If you would like a choice of two entrées, the price will increase to the higher entrée price. The exact breakdown of each entrée is to be confirmed to the Catering office no later than two weeks prior to the event. Menu confirmed less than two weeks may be subject to an additional charge due to a required minimum order from suppliers. The group contact must provide identification of each entrée through the use of place cards, tickets, colour coded cards, etc. We can also provide a special menu for people with dietary restrictions. Those guests who are to receive these special meals must be identified to the staff prior to the service commencing. This can only be arranged if the request is made prior to the event. Should you have a request, we would be pleased to discuss it with you. Menus need to be confirmed 2 weeks prior to the event and one month prior for weddings. For weddings, a complimentary menu tasting is available for the Bride & Groom. The ‘tasting’ allows for the clients to understand the quantity and the quality of culinary art that we will provide for your wedding. Unfortunately, we are unable to provide individual tastings or guarantee that the menu served will be identical to your chosen menu.

FOOD AND BEVERAGE / CAKES

All food and beverages must be purchased from The Faculty Club. No food of any kind, except wedding/birthday cakes can be brought into the Club. All wedding cakes must be delivered one hour prior to the reception. The club is not responsible for any cakes stored over night. It is up to the wedding party to move the cake to the cake table. The club is not responsible to any damage done to the cake. Due to health and safety standards, The Faculty Club does not allow any food prepared by their kitchen to leave the premises. Any exception to this rule will be made at the discretion of the Club management only. In such cases, the Club waives any liability whatsoever resulting from the transport, refrigeration or preparation of said food once it leaves the Club property. Any Saturday deliveries must be made on Friday or 1 hour before the function. During the months of July & August all Saturday deliveries must be made on Friday between 9:00 am and 2:30 pm. Please note that we are not responsible for delivery or condition of cakes delivered. There will be a service charge of $1.00 per person for the cutting and serving of wedding/birthday cakes. The club does have a cake knife. No liquor or beverage services will be permitted prior to 11:00a.m. and after 1:00a.m. *Wedding and birthday cakes are available through the Club. Please enquire. *Kosher meals are available upon request. Please give at least 1 weeks notice. Please consult us for prices.

The Faculty Club, University of Toronto, 41 Willcocks Street, Toronto, Ontario M5S 1C7 Telephone 416-978-6325, Fax 416-971-2062, Web site – www.facultyclub.utoronto.ca


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BAR

All bartenders & wait staff are certified by Smart Serve. Smart Serve is dedicated to developing and delivering responsible service training to all individuals who serve alcoholic beverage in the province of Ontario.

Host Bar: You will be billed for all bar costs. If host bars are less than $350.00, a bartender charge of $20.00/hr. from ½ hr. before opening to ½ hr after closing – minimum 3 hours will be applied.

No last call is given on open bars. Please inform D.J. Cash Bar: Bartender charge of $20.00 per hour, for a minimum of 3 hours, from ½ hour before &

after opening. (2 Bartenders will be required if attendance is over 100 people). Ticket Seller charge of $20.00 per hour, for a minimum of 3 hours, from ½ hour before & after opening.

The above charges are subject to 13% H.S.T.

Wine served during receptions will be charged by the glass, and during dinners by the bottle.

ROOM RENTAL CHARGES CLUB ONE DAY MEMBER MEMBERSHIP

MONDAY - FRIDAY

Main Dining Room (Dances – Weekdays) ………………... $ 1000.00 $2000.00 Main Dining Room (Dinner) .................…………………… $ 275.00 $ 550.00 Main Dining Room (Receptions/Meetings) ..……………… $ 525.00 $1,500.00 Main Dining Room (All Day Conferences) ……………….. $ 525.00 $1,500.00 Main Dining Room (Lunch minimum 75 people, or Breakfast) $ 275.00 $ 550.00

Main Lounge (Reception only, max. 150)……….…………. $ 225.00 $ 450.00 Main Lounge (Dinner, max. 40)……….……………………. $ 225.00 $ 450.00 Main Lounge (max. 150 people) with Main D/R dinner booking$ 125.00 $ 250.00 Fairley Lounge Full Day...........................................……………………. $ 325.00 $ 650.00 Half Day (4 hrs. or less) ..................…………………… $ 175.00 $ 350.00 W.D. Foulds D/Room Full Day ............................……………………............... $ 325.00 $ 650.00 Half Day (4 hrs. or less) ..................…………………… $ 175.00 $ 350.00 Upper Dining Room Full Day ..........................................……………………. $ 425.00 $ 850.00 Half Day (4 hrs. or less) ...................…………………… $ 225.00 $ 450.00 Primrose Room Full Day .........................................……………………. $ 225.00 $ 450.00 Half Day (4 hrs. or less) ..................…………………… $ 125.00 $ 250.00 Patio - Half Day (4 hrs. or less - morning, afternoon or evening) $ 275.00 $ 550.00 Weddings, Bar/Bat mitzvahs

Saturdays or Weekdays (8 hours).............................. $1,225.00 $2500.00

*The Faculty Club is fully air conditioned; Closes at 10:00pm, Monday – Friday.

Any events that go past 10:00pm, are subject to additional staff charges.

WIRELESS ACCESS To access our wireless internet, if you have a University (utoronto) account, please visit wireless.utoronto.ca. This should be done at least 1 day prior to your function. If you do not have a utoronto account, please contact the office 1 week prior to your function so that we may set you up as a “guest” for the day.



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EQUIPMENT RENTAL CHARGES Overhead Projector .........................… $ 25.00 Post it Notes (flipchart paper) 30 sheets $ 40.00 or $1.50/sheet Flip Chart (Easel), w/markers & paper $ 25.00* Lazer Pointer ..........…........................…… $ 10.00 Screen (6’ x 8’ Tripod)....................…. $ 30.00 Conference Phone ……………………… $ 100.00 Screen (8’ x 8’ )Tripod………………… $ 50.00 Photocopies ......................…................…. $ .08¢ each Microphone (corded, wireless).………... $ 30.00 Platform (1 person) + Podium………….. $ 50.00 Microphone (lapel)……………..……... $ 75.00 Laptop……………………………………… $ 100.00 LCD Projector ……………………….. $ 80.00 IPOD Docking Station (bring own ipod)... $ 30.00 Podium ……………………………….. $ 30.00 Background Music, Sound System( bring own CDs) $50.00 (w/technician for set up only OR w/technician present @$50.00/hr+HST, minimum 4 hours) *The Club does not permit the affixing of anything on the walls, floors or ceiling of rooms with nails, staples, tape or any other substance. In the event this is done and any damage is suffered, the cost of repair and/or replacements will be billed. SET UPS (maximum #’s may vary depending on A.V. set up) Set up charge

Fairley Lounge - Board Style (max. 20 people) ……………………………… $50.00 - Reception (max. 30 people) ……………………………… $50.00 Main Lounge - Reception (max. 150 people) ……………………………… $50.00 - Separate Tables (max. 40 people) ……………………………… $75.00 - Theatre / Church Style (max. 40 people)………………………… $75.00 W.D. Foulds - Board Style (max. 18 people) ………………………….….. $50.00 - U Shape – Seating All Around (max. 26 people) ……………. $50.00 - U Shape – Seating Outside Only (max. 18 people)……………. $50.00 - Hollow Square (max. 24 people, without buffet table) ………. $50.00 - Solid Square (max. 20 people) ……………………………… $50.00 - T Shape (max. 17 people) ……………………………… $50.00 - Separate Square Tables (max. 35 people = 7 tables of 5’s) ….. $50.00 Primrose Room - Board Style (max. 28 people) ……………………………… $50.00 - Reception (max. 40 people) ……………………………… $50.00 - Theatre / Church Style (max. 50 people) ………………………… $50.00 Upper D/Room - Theatre / Church Style (max. 120 people) …………………… $75.00 - Board Style (max. 26 people) ……………………………… $75.00 - U Shape – Seating Outside Only (max. 30 people) ……………. $75.00 - U Shape – Seating All Around (max. 50 people) ………………. $75.00 - Hollow Square (max. 34 people) ……………………………… $75.00 - Separate Rectangular Tables – Tables of 6 (max. 78 people)… $75.00 Main D/Room - Dance Floor (max. 100 people) – 13 ½’ x 26’ ………………. $100.00

- Separate Tables (max. 150 people with no head table)……….. $100.00 - Theatre Style (max 150 people) ……………………………… $700.00

Patio - Reception, (max 75 people) $100.00 - Wedding Set up (max. 75 people) ……………………………… $100.00 *The Club does not permit the affixing of anything on the walls, floors or ceiling of rooms with nails, staples, tape or any other substance. In the event this is done and any damage is suffered, the cost of repair and/or replacements will be billed.

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NUMBER ATTENDING/CONFIRMATION

An estimate of the number of guests attending must be given at the time of booking. The Club is to be notified within 1 week prior of the event of the exact number of guests expected for the function. We will then bill you for this number as a minimum. If the number of actual guests exceed the confirmed number, then the additional numbers will be billed accordingly. PRICE QUOTATIONS

Price quotations, verbal or written, are subject to change, however, prices quoted up to 60 days prior will be honoured. All prices are subject to 15% service charge and 13% H.S.T.


CLUB HOURS/BOOKING TIMES Monday – Friday (8:00am – 10:00pm), July & August (8:00am – 7:00pm).

Members are welcomed between 8:00am – 10:00pm. Closing time may be extended for private bookings. The Fairley Lounge, W.D. Foulds D/Room, Upper D/Room, Main Lounge, Main D/Room and Primrose Room are all available for breakfasts, lunches, dinners, meetings, receptions & conferences: Dances: Monday – Thursday until 12:00am (midnight), Friday & Saturday until 1:00am Note: Dinners Monday – Friday, minimum of 10 people required Early opening before 8:00am and/or Extended hours past 10:00pm will incur a charge of $100.00/hr Set times for dinner must be kept (set time being seated in D/Room for food service). Please advise us if you are planning to set up audio/visual equipment, or if you are having after dinner speeches or meetings. Speeches - There will be an additional staff charge for any speeches that go beyond half an hour after dinner is served, unless staff is permitted to continue to serve and clear during speeches, or a 10-15 minute break is taken so the tables can be cleared. There will be a staff charge if any meal is delayed by more than 30 minutes. Charges will be made according to confirmed numbers. $1.00 per person for the first half hour, $1.00 per half hour thereafter. We would prefer that your party be in on time, otherwise the quality of your meal will not be up to our usual high standards. For Saturdays and the months of July & August (after 7:00pm): A minimum of 75 people is required to open on a Saturday and a minimum charge of $75.00 per person, including Food and Bar (not including service charge, taxes or room rent). Staffing charges will be applied if these minimums are not reached. The Club is available for a period of 8 hours or less (i.e. 5:00pm to 1:00am). Additional hours are subject to a charge of $100.00 per hour. If any event stays on past 1:30am, there is an additional charge of $100.00 per every ½ hour.

PAYMENT / DEPOSIT

All charges incurred will be billed to the member's or sponsoring member's account. It is the responsibility of the Club member to make sure that any event that is sponsored or hosted by her/him is paid in full within the guidelines outlined below. If a statement of account has to be sent to a person or company other than the listed member, please advise at the time of booking. For special events, a $1,000.00 deposit is required at the time of booking. This deposit is non-refundable. A cleaning and damage deposit in the amount of $200.00 is required when the contract is signed, and will be refunded by mail within two weeks following a satisfactory facility inspection at the conclusion of the event. Rice, birdseed confetti, glitter, etc. is strictly prohibited from being scattered in or on the facility ground, and will result in the loss of the cleaning deposit. 50% of the estimated charges, based on the guaranteed minimum number of guests, is required four weeks prior to the event. The remaining balance is due 2 weeks prior to the event. If payment is late, a money order or credit card number is required. For sponsored events, a credit card is required at the time of booking. An estimated charge will be processed prior to the event.

OVERPAYMENT

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Refunds will follow after the event. Members are reminded that they are responsible for all charges made on their account and the conduct of all guests at any event sponsored by them.

CANCELLATIONS

If the member/client terminates this contract for any reason, the Faculty Club shall be entitled to retain in full, the first deposit together with any and all additional deposits and fees paid to the Faculty Club. The member/client acknowledges and agrees that aforementioned cancellation charges are not a penalty and that the charges represent a genuine and reasonable estimate of the losses and damages of the Faculty Club resulting from cancellation. However, if thirty days notice of cancellation of an event is given, the deposits can be used against any event booked within one year from the original date of the event. This will be allowed one time ONLY.


Reservations for special functions are subject to the following cancellation charges: (i) Cancellation in writing less than one month prior, will incur room rental charges, unless we can rebook. (ii) Cancellation in writing less than five days before the event will be charged 50% of the cost. Functions

cancelled less than 24 hours prior to the event will be charged the full amount. (iii) No cancellation but non-appearance – full charge for the function.

TAXES & GRATUITIES

Please note that food and beverages are subject to a 15% gratuity and 13% HST. Room, equipment & set up charges are subject to 13% HST. MUSIC/SOCAN CHARGES

The following charges will be applied to functions where there is music played - $29.56 + HST (without dancing), $59.17 + HST (with dancing). It is the host’s responsibility to inform us if there will be music played. The Faculty Club does not permit the use of smoke or bubble machines. All bands, D.J.'s and entertainment must finish their last set on or before 1:00 am, and vacate the Club premises by 1:30 am. Dances: Monday – Thursday until 12:00am (midnight). Earlier closing may be requested. TABLE PLANS

Table plans should be confirmed at least one week prior to your special event. The head table will influence your seating plan. Please discuss this when making your reservation. Most tables accommodate 6 people. The club does have table numbers for the tables. FLOWERS / CANDLES / LINEN

If you wish to bring in special arrangements, you may do so. We will accept cut flowers for bud vases, for an additional $50.00 charge. They must arrive at least 2 hours prior to your function. No open flame candles are allowed. All candles must be in some type of enclosure – floating candles, votives, glass shades, etc. are allowed. Votive (flameless) candles are available @ .75¢ each, and burn approximately 8-10 hours. Flameless 6” candles are available @ $3.00 each. 2 silver candelabra for the head table are available @ $5.00 each. The Club has silk flower arrangements and votive candles @ $5.00 per table OR small, fresh flower arrangements can be ordered @ $5.00 each. These will remain at the club. It’s an inexpensive way to dress up the dining room tables. If fresh flower arrangements are removed from the club, there is an additional $50.00 charge. White tablecloths and napkins are provided. Coloured linen may be ordered. Please note that we do not allow you to post, nail, tape or tack anything to any of the walls in The Faculty Club. We do not permit the use of confetti or sprinkles. RELOCATION

The Faculty Club reserves the right to relocate any function to an alternate room within the club when necessary, due to changes in guaranteed numbers. CLUB PIANO RENTAL AND TUNING

There is a piano located in the Main Lounge (needs tuning prior to use) & Upper Dining room. There is no rental charge unless it must be moved, then a charge of $75.00 will apply. If requested to be tuned, then a charge of $100.00 will apply.

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PARKING

We have 8 (total) parking spaces available the east & west side of the club. Passes are available from The Faculty Club. All day-$14.00; Lunch (2 hours)-$6.00; After 5:00pm or Saturdays-$6.00 Parking on Campus: Parking at the University of Toronto is operated through Parking Services, a division of Facilities and Services. There are various lots in and around The Faculty Club. Prior arrangements can be made by pre-paying for your guests parking through Parking Services at 416-978-PARK (7275), www.parking.utoronto.ca ACCESSIBILITY

The main floor of The Faculty Club is wheelchair accessible via a ramp entrance from the east side of the building. Wheelchair washrooms are located on the main floor. The second floor & Pub are not wheelchair accessible.


DELIVERIES / LOST ITEMS

Boxes, materials, decorations, cakes, etc.. may only be delivered up to 1 day before your function. The Faculty Club is not responsible for any lost items or items left behind by you, your guests or vendors. The Club is closed on Sundays. All items must be removed from the Club immediately following the function. CODE OF CONDUCT

It is the Club’s responsibility to act according to the Alcohol & Gaming Licence. The law requires that liquor sales licensees do not serve anyone to the point of intoxication. The Faculty Club reserves the right to control all functions held on the Club premises and to discontinue service of alcoholic beverages at any time, if in the judgement of the Club staff on duty, it would be in the best interest of the Club and members/guests to do so. The Club reserves the right to ask members/guests to leave the Club's premises.

The member and his/her guests will be responsible for any misuse, damage or losses sustained to the premises of the Club incurred as a result of the member's or his/her guest's conduct. Children must not be left unattended at any time. The Club does not permit the affixing of anything on the walls, floors or ceiling of rooms with nails, staples, tape or any other substance, unless approval is given by the management. In the event this is done and any damage is suffered, the cost of repair and/or replacements will be billed. The management reserves the right to ask any person to leave the building if any house rule is being abused. No person is allowed in any other part of the building, other than the designated area where the function is being held. RULES AND REGULATIONS OF THE FACULTY CLUB

1. The Faculty Club reserves the right to close down the event should it pose a security risk to guests, staff or Faculty Club property. 2. Smoking is not permitted inside The Faculty Club, however guests may smoke outside. 3. The Faculty Club has a zero tolerance policy for any use of force including public displays of belligerence

or physical abuse directed at any staff member or guest, or for possession of objects which could be construed as weapons.

4. The University of Toronto has a strict policy on the service and consumption of alcoholic beverages. The Faculty Club servers are required to implement the University standards as well as those of the AGCO. We reserve the right to refuse service to any person we believe has reached a level of intoxication above 0.08% BAC.

5. The Faculty Club reserves the right to refuse to admit any person to its premises if, in the opinion of The Faculty Club staff acting reasonably, there is reason to believe that such person may violate any of the above Rules and Regulations of The Faculty Club.

DAMAGES

You agree to indemnify and save harmless The Faculty Club, its officers, employees and agents from all claims of every kind in respect of any injury, loss or damage resulting from the performance or non-performance of this agreement (or in any way arising out of your wilful or negligent act or omission), unless the injury, loss or damage is caused by the wilful or negligent act or omission of The Faculty Club or any of its officers, employees or agents while acting within the scope of their duties. In particular, you agree to pay for any damages resulting to the property of The Faculty Club caused by you or your guests (including charges associated with removing any confetti, sprinkles, flower petals, or any similar decorative items). The Faculty Club is not responsible for any items left on the premises which are lost or stolen.

http://www.parking.utoronto.ca/

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Entrance

Entrance

FORCE MAJEURE

No failure or omission in the performance of any obligation of The Faculty Club under this contract shall be deemed a breach of this agreement or create any liability for damages if such failure arises from any cause beyond the control of The Faculty Club. LABOUR DISPUTE

In the event of a labour strike, The Faculty Club reserves the right to cancel an event or reschedule to a later date. BAR/BATMIZVAHS

Require additional supervision/security – 1 for every 25 children. Price to be confirmed.


SUGGESTED SEATING PLANS – Main Dining Room 15 podium BAR 14 13 12 11 10 5 6 7 8 9 4 3 2 1 BAR 17 18 19 20 8 16 15 14 13 12 11 8 5 6 7 8 9 10 4 3 2 1

6

6 6

10

6

6

10 10 10

6

6

6

6

Head table 6

D.J.

or

Band 6

Hea

d

Tabl

6 6 6 6

6 6 6 6 6

6 6 6 6 6

10

6

6

6

Total = 106

+ Head Table

Total = 128

+ Head Table

10

Entrance

Entrance

BAR 10 11 12 13

8 9 6 7 5 4 3 2 1

SUGGESTED SEATING PLANS – Main Dining Room BAR 17 18 19 20 21 8 16 15 14 13 12 11 8 5 6 7 8 9 10 4 3 2 1

6

Hea

d

Tabl

6

6

6

6 6

6 6

10

6 6 6 6

D.J.

or

Band

6 6 6

6 6 6 6 6

6 6 6 6 6

6-

10

6-

10

6-

10

6-

10

6 6

Total = 82

+ Head Table

Total = 130 -146

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SUGGESTED HEAD TABLES – Main Dining Room

SEATING ARRANGEMENTS – Upper Dining Room - Theatre - With Tables - For Receptions


SUGGESTED VENDORS

BAR/BAT MITSVAH TEACHING • Michael Rumack, phone 416-966-9646, fax 416-966-8778, email: [email protected]

CAKES Wedding, Birthday, and Specialty Cakes are available through the Club.

• Baker St. Bakery 416-785-9666 • Dufflets – 416-536-1330

• Eat My Words/The Cupcake Shoppe 416-489-7700

CAMPUS GROUNDS (For Photos)

The use of The Faculty Club as a site for photography is restricted to those couples that book The Faculty Club

as a venue for their service or reception. There is no additional charge.

If you would like to have your pictures taken in another location on the St. George campus you are required to

obtain a permit. Information regarding permits, site locations and fees can be obtained through the Office of

Space Management, which is located at 563 Spadina Avenue, in the North Borden building. Please contact

them directly to obtain further information, 416-978-2187, www.osm.utoronto.ca/osm/weddinghome.html or

email: [email protected]

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CEREMONIES • The Campus Chaplains Association, chaplains.sa.utoronto.ca

• Eva Goldfinger 416-494-7450 • Jerry Steinberg 905-886-2874

• Rev. Ralph Wushke – Knox College 416-978-2785 • Robert Trembeau (United Minister) 416-239-9419

• Herbert Harms (Lutheran Chaplain) 416-946-7770, [email protected]

• Ralph Wushke 416-978-2785, [email protected]

• Jim Emerson, Wedding Officiant 416-433-7061, [email protected]

• Sarah Bunnett-Gibson, Weddings from the Heart, 416-967-9322, www.weddingsheart.com, [email protected]

CHAPELS • Faculty Club – Upper Dining Room

• Knox College (Presbyterian), 59 St. George Street, 416-978-2785

• Trinity College (Anglican), 6 Hoskin Avenue, 416-978-3288

• Victoria College 416-585-4524

• St. Michaels (Catholic), 18 St. Mary Street, 416-926-1300

• Newman Centre (Catholic), St. George Street, 416-979-2468

• Multi Faith Centre, Richard Chambers 416-978-5536

CHILD CARE SERVICES • Improv Care, Conference & Event Child Care Services. Add a quality

children’s program to your event, 647-287-5433, [email protected], www.improvcare.ca

DECORATIONS

• Balloon FX – Large & small events, deliveries, using balloons, props & custom signage.

Anne Hindle & Janine Wolfe 416-251-8828

• Balloon Entertainment, Mark Verge 905-432-9207

D.J. • Bram Goldstein Big Entertainment 416-737-6875

• Bob Hawkins Professional Disc Jockey Service 905-853-8705, 416-580-3649, 1-800-361-2855

• Ira Pettle@Company, Bar Mitzvahs 416-785-9876

• Adam West, 416-508-2326, 905-274-7902

• Impact Entertainment, [email protected], www.impactentertainment.ca, 416-953-5281

EVENT PLANNING

• One Fine Day – Melissa Samborski 416-552-0503, www.eventsbyonefineday.com

• Angelique’s Weddings & Events – Angelique Sobschak 905-937-0355, www.angeliquesweddings.com

cont’d….

SUGGESTED VENDORS ….(cont’d)

FLORIST • Blossoms 416-960-8903 • Linden Grove Floral Studio 416-530-2427

• Parterre Flower – 182 Davenport Road, • Mums & Roses 416-690-1282

Michael A. McKim or Douglas McLeod • Petals, Stems & Leaves Inc. 905-482-9165

416-966-8669 or 416-920-8525 • Violets by Dalia 905-893-3403

• Foglie, the flower shop – 416-654-1991

HOTELS • The Park Hyatt, 4 Avenue Rd., 416-925-1234 • Holiday Inn, 280 Bloor St. W. 416-968-0010

• Four Seasons, 41 Avenue Rd., 416-964-0411 • Hotel Intercontinental, 220 Bloor St. W. 416-324-5900

LIMOUSINE • Pearson International Limousine. Metro Wide Service, 416-259-7887 or 416-259-0911.

10% Discount on Airport Trips, 20% Discount on Special Events & Weddings.

MAGICIAN/JUGGLER • Mark Cmor 416-960-0465

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MAKE-UP/HAIR • Blushing Brides 416-410-5800

• The Henna Girl, Lisa Kara Chinsky 416-440-9114

MUSICIANS • The Micky Loran Orchestra - Attila Glatz 416-787-8858

• The After Midnight Band – Mark Kopman 416-789-2828

• The Westminster Ensemble – Douglas Nadler 416-536-3240

• Harp Music – Sandra Fann 416-466-4532

• Nova Sounds Entertainment – Alan Shiner 416-926-1918

PHOTOGRAPHER • Ron Wood 416-205-9966

• Reportage Photography Inc. 416-461-6617, 416-461-2202,[email protected]

PIANIST • David Story 905-325-0756

• Brian Wray 416-286-0807, pager 336-7601

• Clark Piano Tuning 416-421-8082

SUMMER ACCOMMODATION • Victoria University - Open May 14 to August 25, 2001, 416-585-4524

TAILORS/DRESSMAKERS • Davenport Tailors & Dressmakers, 416-923-2098 or 416-961-4953

VALET PARKING • phone 416-928-2893

VIDEOGRAPHER • All Event Video Services Inc. – Randy S. Maxwell, phone 416-254-9999, fax 416-234-9999

The Faculty Club, University of Toronto, 41 Willcocks Street, Toronto, Ontario M5S 1C7

Telephone 416-978-6325, Fax 416-971-2062, Web site – www.facultyclub.utoronto.ca

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Wedding Package #1

RECEPTION

• Scallops wrapped in Bacon

• Spanikopita

• Gorgonzola, Prosciutto, Bread Stick

DINNER • Cream of Brandy, Thyme & Wild Mushroom Soup, fresh chives

OR

• Baby Arugula, Grape Tomatoes, Asiago Cheese, Artichoke Hearts,

Balsamic Reduction & Extra Virgin Olive Oil

• 6oz Beef Tenderloin au jus with Sautéed Garlic Shrimps,

Mashed Mini White Potatoes, Seasonal Vegetables

• Ice Cream Crepe with Bing Cherries Jubilee

Assortment of Dinner Rolls & Sweet Butter,

Coffee (regular, decaffeinated), Selection of Fine & Herbal Teas

Includes Complimentary Cake Cutting, Late Night Coffee & Tea

BEVERAGE SELECTIONS • Host Bar (4 hour maximum, Regular Brands)

• Sparkling Wine Toast (1 glass per person)

• Red and White House Wine (2 glasses per person)

$132.00 per person

(No Substitutions) *For customized packages, please see our complete Banquet Package

All prices are subject to 15% Service Charge and 13% H.S.T.

Prices are subject to change without notice

Final guarantee of attendance on all food functions is required three (3) business days prior to

the function date excluding holidays and the guarantee must not fall below the

minimum number required for the function room booked



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Wedding Package #2

RECEPTION

• Fig & Goat Cheese Crown in Puff Pastry

• Spinach & Feta Cheese in Phyllo Pastry

• Asian Spiced Salmon Skewers

DINNER • Butternut Squash & Sweet Potato Soup with Toasted Pumpkin Seeds & Crème Fraiche

OR

• Romaine Lettuce with Grape Tomatoes, Asiago Cheese, Roasted Garlic Dressing

• 4oz Chicken Breast & 4 z Beef Tenderloin

in a Black Peppercorn Dijon Mustard & Brandy Sauce,

Mashed Mini White Potatoes, Seasonal Vegetables

• Semi-Sweet Belgium Chocolate Cup with Raspberry Gelato







$121.00 per person









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Wedding Package #3

RECEPTION

• Crispy Asian Vegetarian Spring Rolls with Plum Sauce

• ½ Jumbo Shrimp with Dilled Mayonnaise & Red Pepper on Cucumber

• Wild Mushroom & Polenta Squares, baked with Asiago Cheese

DINNER • Leek & Potato Soup with Gorgonzola Cheese

OR

• Baby Spinach, Mandarin Oranges, Mushrooms, Toasted Almonds, Tarragon Dressing

• Oven Roasted Breast of Chicken with Caramelized Apples, Sundried Cranberries,

Toasted Almonds, Calvados Sauce,

Basmati Rice Pilaf OR Mashed Mini White Potatoes, Seasonal Vegetables

• Black & White Chocolate Mousse with Fresh Berries







$111.00 per person









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Wedding Package #4

RECEPTION

• Beef with Teriyaki & Ginger Sauce

• Smoked Salmon & Cream Cheese Rosette on Pumpernickel Rounds

• Assortment of Savory Tarts

DINNER • Tomato Bisque with Crème Fraiche Pesto

OR

• Salad Panache ~ Baby Greens with Julienne of Vegetables

• Chicken Supreme au jus,

Basmati Rice or Mashed Mini White Potatoes,

Seasonal Vegetables

• Semi-Sweet Belgium Chocolate Cup with French Vanilla Ice Cream, Fresh Berries & Fruit Coulis







$95.00 per person









http://www.facultyclub.utoronto.ca/

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RECEPTIONS AND COCKTAIL PARTIES Minimum number for Saturday receptions is 75 people to a maximum of 250 people.

HORS D'OEUVRES $2.25 per piece, Chef’s choice $2.00 per piece

Recommended 1 hour before dinner ~ 3 pieces per person

Recommended 2 hours before dinner ~ 5 pieces per person

Vegetarian

• CRISPY ASIAN VEGETARIAN SPRING ROLLS

• FIG & GOAT CHEESE CROWN IN PUFF PASTRY

• FOCACCIA (Mediterranean flat bread) with pesto, goat cheese, sundried tomatoes, mushrooms and mozzarella cheese

• MINI SAVORY TARTS (assorted)

• MINI CROSTINI w/ 4 cheeses & caramelised onions

• OKA, APPLE, ALMOND & HONEY IN PHYLLO PASTRY

• QUESADILLA floured tortilla stuffed with mozzarella cheese, black olives, tomato, peppers, jalapeno peppers, served with salsa

• ROASTED GARLIC & CHEESE PUFF

• SPANIKOPITA spinach & feta cheese in phyllo pastry

• SMOKED SALMON AND CREAM CHEESE ROSETTE on cucumber OR potato crisps

• SWEET POTATO FRIES with garlic aioli ▲

• VEGETARIAN SAMOSAS ▲

• WILD MUSHROOM & POLENTA SQUARES, baked w/ Asiago cheese

Non Vegetarian

• ASIAN SPICED SALMON SKEWERS ▲

• CHICKEN DRUMETTES (choice of 1) Buffalo, Mexican, honey garlic or teriyaki ▲

• CHICKEN, BEEF, SHRIMP OR PORK (choice of 1) with teriyaki & ginger sauce or satay with spicy peanut sauce, or souvlaki w/ tzatziki dip ▲

• CRAB CAKES sweet succulent crab, flavoured with garlic aioli, in a toasted bite size morsel ▲

• CRISPY CALAMARI with lemon aioli dip ▲

• DUCK &ORANGE IN A PHYLLO POCKET

• ½ JUMBO SHRIMP WITH DILLED MAYONNAISE AND RED PEPPER ON CUCUMBER ▲

• MEATBALLS WITH ASSORTED SAUCES (choice of 1) Swedish, Sweet & Sour, Italian or Peppercorn ▲

• MINI SALMON WELLINGTON

• MINI BEEF BURGERS (CHICKEN OR LAMB) ▲ ($2.75 PER PIECE)

• MINI FISH & CHIP BITES ▲

• MOROCCAN CHICKEN IN PHYLLO PASTRY

• PROSCIUTTO & PEAR on crostini w/ gorgonzola cheese & walnuts ▲

• QUESADILLAS with shrimps, cilantro, Asiago cheese & peppers

• SCALLOPS WRAPPED IN BACON ▲

• SPICY SAUSAGE baked in puff pastry with pommery mustard

• THIN CRUST PIZZA – grilled chicken, sundried tomatoes, goat cheese & pesto

Or – pepperoni, mushroom, green peppers & mozzarella

Deluxe Hors D’Oeuvres (minimum 24 people, $3.50/piece)

• GRILLED VEGETABLE STACK ON POLENTA • ASSORTED DIM SUM

• SHRIMP KABOB • SCALLOP KABOB • LAMB CHOP

• PROSCIUTTO, GORGONZOLA CHEESE, BREAD STICK

All prices are subject to 15% Service Charge and 13% H.S.T. The Faculty Club, University of Toronto, 41 Willcocks Street, Toronto, Ontario M5S 1C7


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PLATTERS, DIPS & SPECIALTIES (platters serve 15 – 20) • ANTIPASTO PLATTER shaved prosciutto, capicolla, salametti, melon, sundried tomatoes, artichokes, $89.95 provolone cheese & olives • BAKED CAMEMBERT stuffed with cranberries & toasted almonds in phyllo, with raspberry coulis & bagel crisps $85.95

• BRUSCHETTA PLATTER, s/w Toasted French Bread $74.95 • CHEESE PLATTER a selection of cheese – choice of four platter $94.95 camembert, creamy havarti, old cheddar, swiss gruyere and gorgonzola, per person $ 9.95 s/w fruit garnish. (french cheese available on request) • CORN CHIPS WITH SALSA AND GUACAMOLE $54.95

• FRESH FRUIT PLATTER (selection of seasonal fruits) platter $79.95 per person $ 8.95

• FRESH CRUDITÉ PLATTER a selection of crisp seasonal vegetables s/w creamy dip platter $69.95 per person $ 6.95 • LAYERED PESTO, SUNDRIED TOMATOES AND CREAM CHEESE $69.95 BUTTER TORTE, with bagel crisps

• GRILLED PITA with hummus & babaganoush dips, sundried tomatoes, feta cheese, kalamata olives $69.95 • MEXICAN DIP layered dip with sour cream, cream cheese, salsa, grated cheddar cheese, $69.95 mozzarella cheese, peppers and tomatoes, served with Corn Chips

• COGNAC PATÉ PLATTER with mango chutney, gherkins, olives & cherry tomatoes, s/w French baguette slices $59.95

• SUSHI PARTY TRAY (90 pieces) OR VEGETARIAN SUSHI (90 pieces) $189.95 Sushi, Tuna Rolls, California Rolls, Avocado Cucumber Rolls, Spicy Salmon Rolls, Honour Rolls (green onions, salmon, fly fish eggs & avocado), Mushroom Shiitake Rolls • SPINACH & ARTICHOKE DIP, with Asiago Cheese, s/w pumpernickel $69.95 • POACHED SALMON (6lbs.) served cold, with lemon dill mayonnaise $169.95 • SIDE OF SMOKED SALMON served with capers, onions, cream cheese and pumpernickel bread $125.95 • BLACK ANGUS BEEF TENDERLOIN served cold, on crostini, w/ shiitake mushroom slaw (serves 35-40) $325.50

STATIONS (staff charges $20.00/hr)

• CARVING STATION: · Roast Beef w/French stick, horseradish & variety of mustards $ 10.95 (per person) · Triple A Striploin w/french stick, horseradish & variety of mustards $ 16.95 (per person)

· Rib Eye w/french stick, horseradish & variety of mustards $ 15.95 (per person) · Beef Tenderloin w/french stick, horseradish & variety of mustards $ 21.95 (per person) • SUSHI STATION, hand rolled by a team of expert rollers, made to order Market Price • ITALIAN STATION, mini eggplant & veal parmesan, house made tomato sauce Market Price & hot house tomato bruschetta, w/french stick, horseradish & variety of mustards

SPECIALTY ITEMS: · COCKTAIL SHRIMPS (21/25) w/ seafood sauce – $2.95 each piece · LAMB CHOP w/fresh mint, garlic & fresh herb sour cream dip – $3.95 each piece · VEGETABLE KABOB – $3.95 per person · RODNEY’S OYSTER BAR – available upon request · SUSHI CHEF – available upon request



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DINNER SELECTIONS Please select only one entrée for your party from the choices listed below. If you would like a choice of two entrées, the price will increase to the higher entrée price. The exact breakdown of each entrée is to be confirmed to the Catering office no later than one week prior to the event. Menu confirmed less than one-week may be subject to an additional charge due to a required minimum order from suppliers. In addition to the selected entrées, all Dinners include Soup or Salad, Seasonal Garden Vegetables and Potato or Rice (does not apply to Pasta or Vegetarian entrées), Chef’s Choice Dessert, Dinner Rolls with butter and choice of Coffee or Tea. Vegetables, Potato, Rice are not included in Pasta or Vegetarian entrées.

At the Faculty Club, our goal is to meet your foodservice needs in every way. Please let us know if we can serve you in any of the following ways. Special Dietary Needs – If someone in your group requires a vegetarian, low-sodium, low-fat or other specialized meal, please advise your catering representative in advance and we will provide an alternate selection for these individuals at no additional charge. Choice of Four Menu – For parties of 20 people or less, another option that provides a bit more selection is to offer our “Choice of Four” menu chosen by our chef, featuring a poultry, beef, seafood, and pasta selection. Your guests will be presented with an attractively prepared menu describing these four selections, and are able to order the entrée of their choice. Cost - $45.00 per person + taxes & gratuity (includes rolls & butter, soup or salad, dessert, coffee/tea)

APPETIZERS - In addition to soup or salad (which is included), let us suggest one of our tempting appetizers:

• SOUP (see choices page 29) $ 6.25 • COLD SOUP (see choices page 29) $ 6.25 • SALAD PANACHE – baby greens with julienne of vegetables $ 6.25

• CAESAR SALAD $ 6.50 • GREEK SALAD $ 6.50 • JUMBO SHRIMP COCKTAIL (3) $ 7.50 • SMOKED SALMON with capers & red onion $ 7.50 • COGNAC PATÉ, served with mango chutney & baguette crisps $ 6.50 • PROSCIUTTO & MELON $ 6.95

POULTRY ENTRÉES

• ROASTED SUPREME OF CHICKEN (8oz), s/w au jus, $42.95 basmati rice OR potato, seasonal vegetables

• ROASTED SUPREME OF CHICKEN (8oz), s/w au jus, julienne of sweet bell pepper & $42.95 shiitake mushroom slaw, steamed jasmine rice, seasonal vegetables

• ROASTED SUPREME OF CHICKEN (8oz), stuffed w/ spinach, feta cheese, $42.95 caramelised onions, s/w white chardonnay cream sauce, rice pilaf, seasonal vegetables

• ROASTED SUPREME OF CHICKEN (8oz), w/ caramelized apples, sundried cranberries $42.95 & toasted almonds, s/w calvados sauce, basmati rice OR potato, seasonal vegetables

• BONELESS CORNISH GAME HENS with wild rice mushroom stuffing, black peppercorn $44.95 dijon mustard brandy sauce, s/w potato & seasonal vegetables

• ROAST TURKEY ~ served with all the trimmings (bread stuffing w/ sage, celery, carrots $39.95 & onions), potato, seasonal vegetables, cranberry sauce, gravy – minimum 20 people


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MEAT ENTRÉES (s/w rice OR potato, seasonal vegetables)

• FILET OF BEEF AU JUS (6 oz) $49.95

with a shallot & red cabernet sauvignon reduction, sweet bell pepper & shiitake mushroom slaw (8 oz) $55.95

• FILET OF BEEF AU JUS, 6oz with shrimps ……………………………………………… $56.95

• SLOW ROASTED RIB EYE AU JUS (minimum of 20 people) $44.95

• GRILLED NEW YORK SIRLOIN STEAK (8 oz) $46.00

with brandied mushroom or black peppercorn brandy sauce (10 oz) $49.95

• HERB CRUSTED NEW ZEALAND RACK OF LAMB (4 chops) $49.95

with dijon mustard and rosemary, au jus

• ROASTED ONTARIO PORK TENDERLOIN with homemade apple chutney, au jus $44.95

FISH ENTRÉES (s/w rice OR boiled potato, seasonal vegetables)

• FILET OF SALMON poached, baked or grilled…………………………………… $42.95

with light pernod sauce OR lemon dill beurre blanc, OR maple glazed OR miso glaze

• FILET OF ARCTIC CHAR pan fried, s/w lemon beurre blanc OR……………………. $47.95

Red pepper sabayon , OR maple glazed

• SALMON WELLINGTON with wild mushrooms and fine herbs, wrapped in puff pastry, $44.95

s/w white chardonnay, chive cream sauce

• SALMON or SOLE PAUPIETTE stuffed with seasoned spinach, with citrus beurre blanc $44.95

• PAN SEARED HERB PISTACHIO CRUSTED FILET OF SALMON $44.95

with a shallot chardonnay white wine sauce

PASTA ENTRÉES

*Add Garlic Bread – additional $1.50 per person

• CANNELLONI with meat, s/w tomato & alfredo sauce & mixed mushrooms $33.95

• MANICOTTI with ricotta cheese & spinach, s/w tomato provençale, kalamata olives, alfredo sauce $33.95

• PENNE PRIMAVERA with pesto, julienne of vegetables, sundried tomatoes, Asiago cheese $33.95

• TORTELLINI with meat, julienne of prosciutto, arugula, in a rose vodka sauce $33.95

• TORTELLINI with cheese, julienne of sweet bell peppers, in a rose vodka basil sauce $33.95



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VEGETARIAN SELECTIONS

• JAPANESE EGGPLANT stuffed with Mediterranean vegetables, in a coconut milk $33.95

& curry sauce w/ fresh coriander

• RATATOUILLE with rice OR couscous $33.95

• MOROCCAN STEW Mediterranean vegetables in a peanut & coriander sauce, s/w rice $33.95

• WILD MUSHROOM CASSEROLE with garlic white wine cream sauce & asiago cheese, $33.95

served with giabatta bread

• GRILLED VEGETABLE GOAT CHEESE TOWER $33.95 s/w marinated roasted zucchini, sweet bell peppers, polenta, eggplant, onions, mushrooms served with tomato sauce, drizzled with pesto sauce

CHILDREN’S MENU (same price as other chosen entrée) (Includes salad, ice cream and soft drink)

• MACARONI & CHEESE

• PIZZA with choice of mushroom, mozzarella cheese, bacon, ham and olives

• CHICKEN FINGERS with fries

• GRILLED CHEESE SANDWICH with fries

• BURGER with fries



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SOUPS (please choose one) SALADS (please choose one)

Cold • SALAD PANACHE baby greens with julienne of vegetables

• CHILLED MELON W/ YOGURT

& FRESH FRUIT (add $1.25) Add $1.25/person for the following salads:

• GAZPACHO (add .50¢) • SPINACH SALAD with mandarin oranges, mushrooms, toasted

• CUCUMBER AND DILL (add .50¢) almonds & dried cranberries

• TOMATO BASIL • ARUGULA, w/ roasted red peppers, candied pecans & Asiago cheese

• VICHYSSOISE • CLASSIC GREEK SALAD with kalamata olives & feta cheese

• CLASSIC CAESAR SALAD with parmesan cheese, bacon bits

& garlic croutons Hot

• TOMATO BISQUE with oregano or basil pesto

• CLASSIC MINESTRONE Add $2.00/person for the following salad:

• GREEN LENTIL SOUP • LAYERED VINE RIPE TOMATOES & BOCCONCINI

• SPLIT PEA SOUP CHEESE, with pesto dressing

• AGED CHEDDAR CHEESE AND

BROCCOLI with herb croutons

• CARROT GINGER

• CREAM OF BRANDY, THYME AND WILD

MUSHROOM with splinters of chives

• CREAM OF GARDEN VEGETABLE

• CREAM OF CAULIFLOWER

• BUTTERNUT SQUASH, CURRY & APPLE

• BUTTERNUT SQUASH, CRÈME FRAÎCHE and toasted sunflower seeds • CREAM OF LEEK, POTATO AND STILTON

• CLAM CHOWDER (add $1.00)

• ROASTED PARSNIP & PEAR w/CARROT

DESSERT ~ Chef’s Choice OR

Add $1.95 to substitute:

• Belgium Chocolate Cup with Seasonal Fresh Fruit Salad OR

Vanilla Ice Cream OR Gelato (Raspberry or Mango)

• Gelato Sensual Fruit Ices available in Mango OR Raspberry Gelato

• Fresh Baked Homemade Fruit Pies • Carrot Cake

• Creamy Style Cheesecake - Classic Flavours • Pecan or Chocolate Pecan Flan

• Fresh Strawberries with whipped cream (in season) • Chocolate Banana Cake

• Bread Pudding with seasonal fruits & caramel sauce • Vanilla Ice Cream Crepe w/ Bing Cherries Jubilee



Choice of dressings · balsamic · raspberry · mediterranean vinaigrette · honey dijon · poppyseed dressing · herb vinaigrette · rice vinaigrette w/ ginger, garlic & cilantro

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DINNER BUFFETS ............ $47.95 (Choice of 4 salads, 1 carving, 2 entrées & signature dessert) Monday - Friday............ Minimum 75 .......... Maximum 150 Saturday ............ Minimum 75 .......... Maximum 150

Monday-Friday.... Minimum 20 (choice of 2 salads, 1 carving, 1 entrée & chef’s choice dessert) $44.95 Monday-Friday.... Minimum 20 (choice of 3 salads, 2 entrées & chef’s choice dessert) $41.95 Monday-Friday.... Minimum 20 (choice of 2 salads, 1 entrées & chef’s choice dessert) $38.95

Additional salad $2.50 pp, Additional entrée $3.50 pp, Additional carving $4.50 pp

Suggested trays to compliment your buffet: · Whole Decorated Salmon with Dill Sauce - $169.95 · Peel & Eat Shrimps (40 - 50) - $19.95/lb. · Side of Smoked Salmon, served with capers, onions, sour cream & black bread - $125.95

Salads: • Devilled Eggs • Grilled Vegetables (add $2.95/person) • Seasonal Greens • Coleslaw (Vinaigrette or Creamy) • Greek Salad • Asian Napa Salad • Cucumber & Fresh Dill Salad • Three Bean Salad • Caesar Salad • Carrot & Raisin Salad w/ vinaigrette • Mediterranean Pasta Salad • Cognac Paté • Creamy Potato Salad • Curried Couscous Salad • Mushroom Salad • Vegetable Platter with dip • Spinach Salad with mandarin oranges, almonds & dry cranberries • Arugula with roasted red peppers, candied pecans & Asiago cheese • Quinoa Salad with peppers, onions, cumin vinaigrette & dried cranberries ~ (add $1.95/person)

Carving: • Roast Beef • Roast Pork Loin with caramelized apple chutney • Smoked Leg of Maple Glazed Ham (bone in) • New Zealand Roast Leg of Lamb, with a dijon herb crust • Roast Turkey with all the trimmings (add $2.95 per person) • Roast Striploin (add $4.95 per person) • Pepper Crusted Beef Tenderloin w/ Port Reduction (add $4.95per person)

Entrées: Vegetarian • Penne Primavera, w/ pesto, julienne of vegetables, sundried tomatoes, Asiago cheese (with shrimps, add $2.95) • Moroccan Stew ~ mediterranean vegetables in a peanut & coriander sauce • Ratatouille with Rice or Couscous • Tortellini with Cheese, provençale rose vodka sauce • Manicotti with ricotta cheese & spinach, s/w tomato provençale, kalamata olives, alfredo sauce • Mediterranean Vegetables, in a coconut milk & curry sauce, w/ fresh coriander Non-Vegetarian • Roast Chicken with: · apricot brandy, white wine sauce & toasted almonds OR · mushroom & tarragon sauce OR • mushroom & white chardonnay sauce OR · curry sauce w/ toasted coconut & dried cranberries • Beef Stroganoff • Beef Bourguignon • Miso Glazed Salmon Fillet • Poached Salmon (served hot), w/ lemon beurre blanc • Seafood Newburg ~ Shrimps, Scallops, Salmon, in a light pernod cream sauce, with melted Asiago cheese (add $4.95 per person) • Cannelloni with meat, s/w tomato & alfredo sauce & mixed mushrooms • Tortellini with meat, julienne of prosciutto, arugula, rose vodka sauce

Served with rolls & butter, rice pilaff and potatoes, seasonal vegetables, coffee/tea (cont’d……)

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DINNER BUFFETS cont’d…

DESSERT ~ Chef’s Choice OR:

Add $1.95 to substitute:

• Belgium Chocolate Cup Seasonal Fresh Fruit Salad OR

Vanilla Ice Cream OR Gelato (Raspberry or Mango)

• Fresh Baked Homemade Fruit Pies

• Creamy Style Cheesecake - Classic Flavours • Pecan or Chocolate Pecan Flan

• Carrot Cake

• Chocolate Banana Cake

• Fresh Strawberries with whipped cream (in season)

• Vanilla Ice Cream Crepe w/ Bing Cherries Jubilee

• Gelato Sensual Fruit Ices available in Mango OR Raspberry Gelato

• Bread Pudding with seasonal fruits & caramel sauce

Dessert Table -$6.95 per person (includes selection of cakes & pastries) Cheese Tray - $9.95 per person or $94.95 (serves approx. 15-20)

Fresh Fruit Tray - $8.95 per person or $79.95 (serves approx. 15 – 20)



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Bartender charge: Self Serve Bar – No Bartender Charge. Host Bar – If Host Bars are less than $350.00, a bartender charge of $20.00/hr. – min. 3 hours will apply.

MAIN BAR PRICE LIST – (Service Charge & H.S.T. Not Included)

All bartenders & wait staff are certified by Smart Serve. Smart Serve is dedicated to developing and delivering responsible service training to all individuals who serve alcoholic beverage in the province of Ontario. You are charged per consumption – not a flat rate per person. Please select what you would like available for your bar services (can include everything, or be restricted). House Wine, by the glass …. $6.75

Wine Selection, by the glass – Pinot Grigio, Masi, and many more…… …. $7.75

Domestic Beer – Blue Pilsner, Budweiser, Coors Lite, Blue Lite …. $4.95

Premium Beer – Sleeman Cream Ale, Alexander Keith’s, Waterloo Dark …. $5.95

Imported Beer – Heineken, Corona, Stella Artois, Guinness …. $5.95

Draft Beer Creemore Springs Premium Lager, Upper Canada Dark Ale, Steam Whistle … $5.25

Coolers – Mike’s Raspberry Lemonade, Mike’s Hard Lemonade, …. $5.25 Strongbow Cider

Non-Alcoholic Beer – Becks …. $4.25

Standard Liquor Brands (per 1 oz) …. $5.50 Bombay Sapphire Gin, Famous Grouse, Canadian Club Rye, Stolichnaya Vodka, Appleton Estate Rum, and many more…..

Premium Liquor Brands (per 1 oz) Crown Royal Rye, Grappa Sandro Bottega $5.50 Chivas Regal …. $8.25 Grand Marnier …. $8.95

Martinis …. $8.50

Bourbon – Jack Daniels Sour Mash, Jim Beam …. $5.95

Liqueurs (per 1 oz) …. $7.50 Amaretto, Baileys, Frangelico, Kahlua, Sambuca, Drambuie, Limoncello, Amarula Cream, Framboise, Crème de Menthe, Schnapps, and many more……..

Cognacs (per 1 oz) Courvoisier VSOP …. $10.50

Aperitif (per 2 oz) …. $4.95 Dubonnet Red, Cinzano Red & White (Vermouth), Campari, Pernod

Sherry, Port (per 2 oz) …. $4.95

Single Malts (per 1 oz) Highland Park …. $8.50 Talisker …. $10.50 Laphroaig …. $8.50 Dalwhinnie …. $10.50 Cragganmore …. $9.95 Glenfiddich …. $6.95 Glenmorangie …. $7.95 Laguvulin 16 yr old …. $13.50 Glenkinchie …. $11.50 Chivas regal, 12 years …. $11.50



27


MAIN BAR PRICE LIST – (cont’d) (Service Charge & H.S.T. Not Included)

Punch Selections Non-Alcoholic - $72/bowl; Champagne - $137.75/bowl; Alcoholic - $143.25/bowl (Punch Bowls serve approx. 40 glasses) Gentle Breeze – Cranberry Juice, Grapefruit, Sprite The English Garden Sipper – Ice Tea, Raspberry Juice Raspberry Lemonade – Lemonade, Raspberry Juice Florida Cocktail – Orange Juice, Pineapple Juice, Sparkling Water Also: Hot Apple Cider (seasonal), Eggnog (seasonal)

Sangria – Red Wine, Brandy, Sparkling Water, Mixed Fruit Juice Sparkling Wine Sangria – White Wine, Macerated Peaches w/ Brandy, Gingerale Melon Ball – Vodka, Melon Liqueur, Pineapple Juice Singapore Sling – Gin, Cherry Brandy, Lime Juice, Sparkling Water, Grenadine Bellini – Sparkling Wine, Peach Juice Blue Lagoon – Vodka, Blue Curacao Rum Punch – Dark & Light Rum, Orange Juice, Fruit Punch, Gingerale Faculty Glory – Sparkling Wine, Sprite, Pamm (pomegranate liqueur) Also: Mulled Wine, Rum & Eggnog (seasonal)

Non-Alcoholic Refreshments Soft Drinks – Coke, Diet Coke, Sprite, Gingerale, Soda Water, Tonic Water, Iced Tea… $2.75 Bottled Juices – Orange, Apple, Grapefruit, Pineapple, Tomato, Mango, …. $3.25 Pommegranate, Cranberry, Pear Coffee/Tea …. $2.25 Cappuccino …. $4.25 Espresso …. $3.95 House “Q” Still or Sparkling Water (unlimited) …. $1.25

Specialty Martinis …. $8.50 Traditional Martini – Gin or Vodka, Olives & Lemon Twist Blue Dolphin – Vodka, Blue Curacao, Pineapple Juice, Lemon Twist & Cherry Lychee Martini – Vodka, Lychee Liqueur & Whole Lychee Chocolate Martini – Vodka, Crème de Cacao & Hershey’s Kiss Cosmopolitan – Vodka, Triple Sec, Lime Juice & Cranberry Juice Bermuda Triangle – Vodka, Peach Schnapps, Banana Liqueur, Amaretto, Orange, Pineapple, Cranberry Juice & Orange Wedge Sour Apple – Vodka, Apple Juice, Sour Apple Liqueur Manhattan – Rye, Sweet Vermouth, Cherry Blue Moon – Gin, Blue Curacao & Lemon Twist French Martini – Vodka, Chambord & Pineapple Juice Broken Golf Cart – Amaretto, Melon Liqueur & Cranberry Juice Sahara Martini – Vodka, Crème de Cacao, Galliano, Cream & Espresso


Telephone 416-978-6325 Fax 416-971-2062 , Web site – www.facultyclub.utoronto.ca

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MAIN BAR PRICE LIST – (cont’d) (Service Charge & H.S.T. Not Included)

Specialty Cocktails …. $7.75

Caesar – Vodka or Gin, Clamato, Tabasco, Worchester & Horseradish

Sours – Amaretto, Bourbon Lime Juice & Cherry

Tom Collins – Gin, Lime Juice & Simple Syrup

Black or White Russians – Vodka, Kahlua with or without milk and a Cherry

Mojito – Rum, Sugar, Mint Leaves, Lime & Soda

Faculty Club Breeze – Gin, Orange Pelegrino & Alizé

Faculty Club Choice – Pimm’s #1, Lemon Wedge, Mint Leaves, Gingerale

Non-Alcoholic Cocktails …. $4.75

Specialty Coffees …. $7.75

Spanish Coffee – Brandy, Kahlua, Grand Marnier

Irish Coffee – Irish Whisky, Baileys

Faculty Club Coffee – Frangelico, Godiva Liqueur

B52 Coffee – Baileys, Grand Marnier, Kahlua

Snacks

Potato chips …. $2.25 per person

Pretzels …. $2.25 per person

Louisiana Mix …. $2.50 per person

The Faculty Club does not served bottled flat water, but instead offers

our own House “Q” Still or Sparkling Water (unlimited) $1.25/person +++.



Telephone 416-978-6325 Fax 416-971-2062 , Web site – www.facultyclub.utoronto.ca

29

CASH BAR PRICE LIST


Liquor Bar Brands (1 oz.) ………. $7.50 Martinis ………. $10.00 Cocktails ……… $10.00

Wine per glass ………. $8.00 Premium Wine per Glass ……….. $10.00 Beer (Bottled), Domestic ………. $6.50 Beer (Premium, Imported) ………. $8.00 Draught (Pint) ………. $7.00 Draught (1/2 Pint) ………. $4.00 Soft Drinks ………. $3.50 Juice ………. $4.00 Mineral Water ………. $3.00 Liqueurs (1 oz.) ………. $9.00 Cognac (1 oz.) ………. $10.50 Grand Marnier ………. $11.00 750ml of House Wine ………. $35.00 Litre of House Wine ………. $41.00 Espresso ………. $4.00 Cappuccino ………. $5.00 (Prices include taxes and service charge)

MONDAY – SATURDAY Bartender Charge = $20.00 per hour for a minimum of 3 hours. Ticket Seller = $20.00 per hour for a minimum of 3 hours.



30

WINE LIST


White Wines Bottle/750ml

Canadian, Hillebrand Trius, Dry Riesling2010 ------ $28.50 Canadian, Crush Pinot Grigio 2009 ------ $29.35 Canadian,Dan Aykroyd, Riesling, 2007 ------ $31.00 Canadian, Henry Pelham, Chardonnay Reserve 2009 ------ $31.50 Canadian, Daniel Lenko, Unoaked Chardonnay 2006 ------ $35.00 Canadian, Hillebrand Trius, Dry Riesling ------ $28.50 French, Henri Bourgeois Fils, Baronnes Sancerre 2009 ------ $43.00 French, Pierre Sparr, Gewurztraminer Carte D’Or 2008 ------ $38.30 Italian, Masi, Soave Classico 2009 ------ $30.25 Italian, Ogio, Pinot Grigio 2010 ------ $29.15 Californian, Guenoc, Chardonnay 2009 ------ $38.00 New Zealand, Tinput Hut, Sauvignon Blanc 2010 ------ $39.00 South African, Cape Dreams sauvignon Blanc 2010 ------ $32.00

House Wine, Benchmak, VQA Vidal, Canada Glass: $6.75, ½ Litre: $16.50, 750ml: $28.00, Litre: $32.50

Red Wines

Canadian, Henry of Pelham, Baco Noir 2009 ------ $31.50 Canadian, Dan Aykroyd, Pinot Noir, 2007 ------ $28.50 Argentinean, Domiciano De Barrancas, Malbec 2008 ------ $35.50 Australian, Kingston Estate, Petit Verdot 2009 ------ $33.00 Californian, Brownstone Merlot 2008 ------ $32.00 Californian, 7 Deadly Zins 2008 ------ $43.00 Californian, Mirassou, Pinot Noir 2010 ------ $32.00 Italian, Masi Valpolicella 2009 ------ $33.50 Italian, Ripasso Valpolicella Minini 2008 ------ $32.25 South African, Bon Courage, Shiraz 2008 ------ $33.50

House Wine: Lakeview Benchmark, VQA, Canada Glass: $6.75, ½ Litre: $16.50, 750ml: $28.00, Litre: $32.50

Rosé Wine Canadian, Southbrook Cabernet 2009 ------ $32.00

Sparkling Wines Prosecco Di Valdobbiadene ------ $33.50 Henry of Pelham Cuvee Catherine Rose Brut, VQA, Niagara Peninsula, Ontario ------ $55.00 Veuve Clicquot Brut, Champagne, France ------ $121.00

Wine served during the reception will be charged by the glass, and during dinner by the bottle. Wines that are specially ordered are subject to $20.00 corkage/bottle.

If host bars are less than $350.00, a bartender charge of $20.00/hr – min. 3 hrs. will apply.



32

Varieties:

• Carrot Cake Moist carrot cake with walnuts, pineapple and coconut, masked with honey-sweet cream cheese icing

• Chocolate Fudge Cake Moist chocolate fudge cake filled and iced with bittersweet chocolate ganache or masked with white butter cream • Chocolate Banana Cake Alternating layers of chocolate fudge & banana cake, finished with chocolate frosting and a shiny chocolate glaze • Golden Cake Classic sponge with orange liquer layered with fresh strawberries, blueberry or raspberry compote & creamy butter cream, masked with butter cream • Classic Lemon Cake White sponge layered with tangy lemon butter cream; masked with white butter cream • Classic Mocha Cake White sponge layered with alternating mocha & chocolate butter cream, masked with mocha butter cream & shiny chocolate glaze • Simple White Cake White sponge cake layered and masked with white butter cream • White Chocolate Mousse Cake Fresh strawberries and blueberries float in a silky smooth white chocolate mousse, sandwiched between three layers of vanilla cake. Handmade white chocolate shavings complete this dessert • Chocolate Mousse Cake Light chocolate mousse alternating with layers of flourless chocolate cake, covered with bittersweet ganache and a cluster of chocolate curls • Chocolate Raspberry Truffle Three layers of light chocolate cake filled with raspberry butter cream, puréed berries and a rich chocolate truffle cream

Serving sizes range from 9” round to 18” x 24” for most cakes. Please contact the office for available sizes, servings & prices.

• Specialty cakes may be ordered, with at least 2 weeks notice. • Cake cutting, plates, cutlery, napkins are included in the cost. • Please confirm if you would like any inscription on the cake.



33

WEDDING DETAILS – The Faculty Club, U. of T.

Bulletin Board to Read:

Date:

Bill to (member’s name, account #, address): Expected attendance:

Guests arriving at:

Ceremony time:

Reception time:

Photos:

Receiving line time:

Contact: Name: (allow approx. 45 min. for #100,

Phone #: suggested location – Fairley Lounge)

Fax #: Ring Dinner Bell at:

Email #: M/L to introduce Head Table,

Welcome, few announcements, grace

(allow approx. 20 min. for guests to be

Menu: seated & M/C to introduce Head Table,

(Reception): based on #100).

Dinner served at:

Speeches:

Dance:

Room Rent: $……... +HST, Set up: $….… +HST

Socan Fees: $…………….

Additional Charges: Candles $

Centrepieces $

Flowers $

Clean up charge: $

Early Opening charge: $

Patio ($250.00), Yes No

Estimate: $

Deposit rec’d: $

Payment rec’d: $

Payments due (50%): $

Remaining Balance (50%) $

Visa/MC/Amex #:

M/D/R ( pm) .. Ring Dinner Bell

M/D/R ( pm) .. Dinner – Welcome, Intros., Grace

$ /person +15% SC +13% HST

(Dinner)

34

(Children’s Menu):

(Alternative Meals):

(Additional Meals):

(Wedding Cake):

Bar: (Reception):

(Wine with Dinner):

(Champagne for Toast):

(After Dinner Bar):

(Liqueurs):

Set up:

(a) Ceremony in U/D/R: Chairs facing

Table for signing, set up in , skirted with white tablecloth. Open doors to office/washroom for access.

(b) Main Dining Room: Head Table of

Family Table of

Colour Coded Cards (if giving selection of entrée)

Centrepieces

Guest List

Name Cards

Seating Plan

#’s for Tables

Linen

35

(c) Audio Visual: Microphone to be set up in

Podium

Slide Projector, Overhead Projector, Screen

Lighting

Speeches

Presentations

Slide Show

(d) Flowers, etc: Flowers

Candles/Candelabra

Guest Book

Gift Table

Favours

Brochure/Programs

Platform

Music

Booster Seat/Highchair

Cameras


Telephone 416-978-6325 Fax 416-971-2062, Web site – www.facultyclub.utoronto.ca

36

UNIVERSITY OF TORONTO FACULTY CLUB

CONFIRMATION OF BOOKING

If you have read the Booking Policies, and understand the policies, and you wish you reserve a space at the Faculty Club, please complete and sign the form below and return it to our office at your earliest convenience. Department / Organization / Event: Member’s Name: Membership Number: (If being sponsored, please complete Sponsor Form). Billing Address: Visa/Mastercard/Amex ________ Expiry Date

(Any outstanding balance will be charged to above credit card, a 2% convenience charge will be applied). Tel. # (home) (office) (fax) Email address Type of Event: Date of function: # of guests expected: Date Signature We look forward to assisting you with your special events plan, and we are confident your function will be the success you expect. If you have any questions, please feel free to give us a call at (416) 978-6325 at your convenience.

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SPONSORSHIP FORM

I, NAME _____________________________________________________________________

(DEPARTMENT) ______________________________________________________________

DO HEREBY AGREE TO SPONSOR, AND TO TAKE FULL RESPONSIBILITY FOR THE

CONDUCT OF MY GUESTS AND PAYMENT OF ALL CHARGES RELATED TO THE

FOLLOWING FUNCTION:

TYPE OF FUNCTION ___________________________________________________________

NAME OF HOST _______________________________________________________________

DATE OF FUNCTION ____________________________________________________________

SPONSOR'S SIGNATURE ________________________________________________________

MEMBERSHIP NUMBER ________________________________________________________

DATE ________________________________________________________________________

38

APPLICATION FOR MEMBERSHIP TO THE FACULTY CLUB, U. OF T. Applicant please complete Section A only and return to the above address: SECTION A - TO BE COMPLETED BY APPLICANT (PLEASE PRINT) Surname ________________________________________ Given Names _______________________________ Title: Mr. ________ Ms. ________ Miss ________ Mrs. ________ Dr. ________ Prof. _________ Business Address _____________________________________________________________________________ ______________________________ Postal Code _____________ Phone ( ) __________________________ Residential Address ___________________________________________________________________________ ______________________________ Postal Code _____________ Phone ( ) __________________________ E-mail _______________________________________________ *Add E-mail address to list serve *(IN ORDER TO RECEIVE INFORMATION ELECTRONICALLY ABOUT CLUB EVENTS AND NEWSLETTERS) Club Notices should be sent to: Business Address ( ), Residential Address ( )

I have been a member of the Faculty Club before - no ( ), yes ( ) Date _________________________________ How did you hear about the Club? I retired from the University (date) _______________________________________________________________ I graduated from the University (date) ______________________ Program ______________________________ Confirmed by Student Records Student # _____________________________

Regular Membership ( ) - Annual Fee = $325.00 +HST (must be a current employee of U. of T.) Senior Membership ( ) - Annual Fee = $150.00 +HST (retired from U. of T. OR Alumni – 65yrs or older, D.O.B. ______________) Alumni Membership ( ) - Annual Fee = $325.00 +HST Associate Membership* ( ) - Annual Fee = $325.00 +HST President's Circle Membership ( ) - Annual Fee = $325.00 +HST Special Members ( ) - Annual Fee = $325.00 +HST

* Payment must be submitted with application. · The annual fee is payable on or before July 1st of each year · Please enclose cheque payable to the Faculty Club · Visa, M/Card or Amex - Credit Card # Expiry Date (2% convenience charge will be applied to all credit card payments) · Associate Members must be sponsored by a Regular Member of the Club (One who is eligible for the Joint Membership) · Referred by: Name Membership #

I agree to abide by the House Rules & By-Laws as set down by the Board of Directors. Date ___________________________ Signature of Applicant ________________________________________ Name of Sponsoring Member ________________________________________ Membership # ______________

(if applicable)

(APPLICATION MUST BE COMPLETED IN FULL BEFORE MEMBERSHIP IS PROCESSED) SECTION B - FOR OFFICE USE ONLY The application for membership of the above has been approved on __ , 20__

Signed

Chairman, Membership Committee Effective Date of Membership Dues Starting (date) Processed by Date Payment Received Membership #

Please check applicable category

39

Excerpts of Letters from our Members

“ I wanted to thank you and your staff for an excellent wedding experience for our family

back on June 11th. All of our requests were met graciously and promptly and the staff

who assisted our guests that evening were extremely courteous and helpful. We

appreciate the attention to detail and the outstanding service that The Faculty Club

provided. We have seldom had a more positive experience anywhere. Thank you for all of

your personal efforts and please extend our appreciation to the dining room, bar and

hospitality staff who attended to our needs that evening.”

“I can’t say enough about your crew - they are great to work with, very accommodating and patient. The food was amazing and the service exceptional as usual, you guys always make me look so organized! :) Thanks once again for helping me pull off another successful event, it seems to be getting better every year!”

“We can’t thank you enough for the wonderful manner in which

everyone contributed to our wedding reception. We have received so

many tremendous compliments on the superb service, food and

atmosphere throughout our event. Thank You! Thank You!”

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Finding the Faculty Club:

41 Willcocks St. 416-978-6325. Mon.-Fri. 9:00am – 5:00 pm. After hours & Sat. 416-978-6405.

Driving: From the East via Don Valley Parkway – follow the signs for the Bloor Street Viaduct which brings

you out at Bloor Street about 3 Km from your destination. You will turn right onto Bloor. Heading west along

Bloor, you should turn left at the lights at St. George and head south on St. George. It is probably easiest to

continue down St. George to College, turn right on College and then right onto Spadina Ave. This will get you

to the parking lot.

From the West via the QEW and Gardiner Expressway – Follow the downtown signs to the Spadina Ave. exit

from the elevated Gardiner Expwy. Follow Spadina Ave. 3 kms north to Willcocks.

Subway/TTC: Exit Spadina station. Take the southbound streetcar, Willcocks is the 3rd

stop.

Faculty Club, University of Toronto - Parking (FC)

41 Willcocks St.

SP 1

Bloor

Harbord

College

Sp

adin

a

Willcocks

Huro

n

Glen MorrisGH

FC

Spadina 1 Meter Parking (SP1)

Drive north on Spadina, past

College, around Spadina Circle,

keep on left lane - entrance on N

side to SP1 (do not park on

reserved blocks or permit block).

Graduate House

Meter Parking (GH)

One block N of Harbord, turn

right (E) onto Glen Morris (one-

way east). Underground parking

(2 levels)at NE corner of

Graduate House, entrance off

Glen Morris.

CIT Parking

Meter parking, underground

parking (4 levels), entrance off

Huron St. (213 Huron St.)

St.

Geo

rge

CIT

Russell St.

Wedding Package - University of Torontosites.utoronto.ca/faculty/docs/pdfs/WeddingPackage.pdf ·...

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Transcript of Wedding Package - University of Torontosites.utoronto.ca/faculty/docs/pdfs/WeddingPackage.pdf ·...