Plated Menu
MENU For a PDF of the Royal Mayfair's Menu & Services click the 'Menu' button.
Served Starters | Appetizers
| Thai bbq smoked duck breast placed neatly on marble rye crouton, micro greens, sweet chili and cilantro vinaigrette |
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| Miniature beef tenderloin wellington, wasabi Yukon gold puree, mushroom pepper demi jus |
| Jumbo shrimp cocktail, sauce Diablo, lemon garnish and baguette points |
| Sliced smoked salmon and baby greens, cream cheese rosettes, red onions and rye points |
| Three cheese tortellini and asiago and parmesan cheese sautéed Portobello and button mushrooms diced mini peppers and onions, herb tomato marinara baked panini baguette |
Served Starters | Soups
Select one (1) of the following:
| Roast chicken and lemon pepper with wontons and mushrooms |
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| Butternut squash & honey with sour cream crème fresh |
| Roasted tomato and red bell peppers and basil cream |
| Italian chicken and tortellini pasta soup |
| Spanish beef and peppercorn bean soup |
| Rich clam chowder and corn with smoked back bacon |
| Cream of mushroom soup with seasoned croutons and parsley |
Served Starters | Salads
Select one (1) of the following:
| Butterleaf and radicchio garnished with oranges, berries, toasted almonds, and honey fruit vinaigrette |
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| Spinach and roasted julienne beet salad garnished with peaches and pear wedges, caramelized pecans and herb vinaigrette |
| Romaine Caesar salad, herb croutons, asiago and parmesan cheese, fried prosciutto and Caesar dressing |
| Mayfair garden green organic salad garnished with tomatoes, cucumbers, dried cranberries and roasted tomato vinaigrette |
| Garden mixed green organic salad, crumbled blue cheese, dried fruit, diced bell peppers and herb vinaigrette |
Served Entrées | Lunch
| Roast chicken supreme coq au vin Red wine demi, onions, smoked bacon and mushrooms, galette Yukon potatoes and Chef’s vegetables |
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| Stuffed Monterey pepper chicken breast Stuffed with berries, Monterey pepper jack, spinach, placed neatly on a nest of julienne vegetables and steamed noodles |
| Center cut broiled pork chop Glazed apples and brown syrup sauce, mashed red potatoes and Chef’s vegetables |
| Baked salmon filet Hollandaise veloute, basmati rice and Chef’s vegetables |
| Alberta striploin Roast striploin and peppercorn demi with roast herb potatoes and Chef’s vegetables |
Chef’s VegetarianPhyllo pastry or Baked bell pepper filled with mini roasted vegetables and quinoa, herb tomato sauce placed neatly on herb scented rice and Chefs vegetables |
| Baked salmon or halibut salad Lemon, herb, garlic, olive oil, Chef’s garden greens, slice tomato, cucumber, red onions, Panini crouton |
| Fettuccini Primavera Button mushrooms, peppers, onions, and your choice of sauce: herb tomato or olive oil. Garlic and butter |
| Bbq chicken breast & teriyaki salad Glazed bbq chicken with crisp romaine, Asian noodles and teriyaki jus |
Served Entrées | Dinner
| Mushroom stuffed chicken supreme Garlic jus, supreme placed on a bed of sautéed mushrooms, herb mashed Yukon potatoes and Chef’s fresh vegetables |
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| Honey & Teriyaki glazed chicken breast With mixed berries, Asian noodles and Chef’s fresh vegetables |
| Boison and brie cheese chicken supreme Stuffed and served with basil cream sauce, rice pilaf and Chef’s fresh vegetables |
| Roast Alberta striploin Peppered mushroom demi, chateau potatoes, and Chef’s fresh vegetables |
| Roast Alberta beef tenderloin Merlot wine demi , Yukon gallette potatoes, Chef’s fresh vegetables |
| Roast Alberta prime rib Au jus reduction, rosemary mashed potatoes and Chef’s fresh vegetables Add Yorkshire pudding |
| Herb crusted rack of lamb Dijon Mustard lamb sauce, rosemary mint mashed potatoes and Chef’s fresh vegetables |
| Baked bbq sweet chili salmon filet Sweet chili Thai sauce with sweet potato galette with Chef’s fresh vegetables |
| Baked halibut filet Cajun rubbed halibut, citrus garlic butter rosette, seven grain rice and Chef’s fresh vegetables |
Chef’s VegetarianBaked bell pepper, diced roasted vegetables with quinoa, Chef’s fresh vegetables, herb scented rice and tomato puree sauce or Vegetarian phyllo pastry – assorted roasted vegetables wrapped in phyllo pastry, with Chef’s fresh vegetables and basil, onion and ginger tomato sauce |
| Duet of Alberta beef tenderloin and roast lobster tail Broiled beef tenderloin, lobster tail, roasted fingerling potatoes, Chef’s fresh vegetables, béarnaise sauce and garlic butter |
Desserts
Select one (1) of the following:
| Hugs and kisses torte with cocoa crème anglais and fruit garnish |
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| Grand Marnier crème brulee with fresh berries and white chocolate shavings |
| Assorted baked pies: choose from apple, berry or lemon meringue Optional: al a mode or cheddar cheese |
| Tiramisu tulip, crème anglais, caramel chocolate sauce and fruit garnish |
| New York style cheese cake, strawberry coulis, French whip cream and chocolate garnish |
| Choice of one mousse: chocolate raspberry, chocolate truffle or triple chocolate with mango fruit coulis and fresh berries |
Dessert Buffet (minimum 30 people)
| A buffet variety of tortes, pies, cheesecakes, squares, French pastries, assorted mousses (Chef's choice) | Chef’s choice fruit cobbler | Fresh seasonal fruit platter | Gourmet coffee & tea |
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Chocolate Buffet (minimum 30 people)
| Chocolate petite fours | Assorted chocolate tortes Chocolate avalanche cake | Assorted chocolate mousses Chocolate strawberries | Chocolate pastries |
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* Unconsumed food & beverage may not be removed from the premises.
* All banquet menu prices are subject to change without notice.