The Waterlot Restaurant and Inn 2010Catering Menus
At The Waterlot Restaurant
Five private dining areas with seating for 4-44 or the entire restaurant can seat 125 guests. Out door Patio for cocktail receptions.
*Rehearsal Dinners *Sunday Morning Brunch
*Romantic Anniversary *Retirement & Birthday Celebrations
*Corporate Seminars, business luncheons
*Catered to your venue, home or office
Weddings in the Magical Marquee on the Banks of the Nith
Large out-of-doors area with ample space for a tent marquee for up to 150 people.
We can take care of booking the tent, dance floor, tables, chairs, dishes etc.
Outside gazebo available for rent for the actual ceremony.
Full wedding package starting at $79 per person
Bed & Breakfast
Dr. Kirkpatrick Suite - white iron double bed, large living area and private bath $100 double occupancy; $120- based on 4 guests with a queen-size pull out couch in the living room. Two large rooms under the peaks at the front of the house. These share a marble shower, bidet, water closet and wet vanity. There is also a common seating area under the cupola. $90 double occupancy. All room rates include continental breakfast.
General information for Catered Events
Service staff $15 per hour per staff member. Certified Smart Serve bartenders are $17 per hour per staff member. Please confirm final number of guests 72 hours in advance of function.
10% of food bill required to book function. Rental dishes range $5 -8 per plate.
Call Leslie Elkeer
Phone 662-2020 Fax 662-2114
Email leslie@waterlot,com www.watertlot.com
Visit our web site for current special events, view the house and
surrounding grounds or savour our a la carte menu.
The Waterlot Restaurant and Inn 2009
Served Dinner Menu
Soups
Brandied duck and peppercorn with crème fraiche
Shrimp bisque with apple brandy
Vegetable minestrone
Roasted garlic and potato
Roasted red pepper, chevre and tomato
Vegetable and corn chowder
Chicken consommé with wild mushrooms and gnocchi
Salads and Appetizers
Salad of organic greens and vegetables with a walnut and raspberry dressing
The Waterlot Caesar salad
Spinach, feta, sweet peppers and olives in herb vinaigrette
Grilled marinated vegetable and hearts of romaine with shaved Romano cheese
Grilled vegetable and smoked cheese stack
Tiger shrimp on warm potato pancake with tomato dill mayonnaise and capers*
Country Inn peppercorn pate with calvados and apple jelly and toast points*
House smoked duck breast, poached pear, Oka cheese and pine nuts on
mache with an elderberry wine reduction*
Dinner Entrees
Bronzed Atlantic salmon with chive, dill and citrus butter
Pork loin stuffed with dried fruits and a port wine sauce
Oven roast chicken breast with a wild mushroom sauce
Breast of chicken stuffed with proscuitto and spinach with tomato coulis
Breast of chicken stuffed with Oka and currants glazed with peaches
Oven roasted leg of lamb stuffed with dried cranberries, spinach, asiago cheese*
Prime Rib of Beef au jus *
Desserts & Coffee - Tea
Hazelnut cappuccino torte*
Orange and vanilla cheesecake * Rich chocolate mousse cake
Pear custard flan *Blackberry sponge cake flan *Caramel mocha cheesecake
* $2 per plate surcharge for appetizers and entrees *
You may wish to choose 2-3 at each course to allow for options for your guests
All entrees are served with seasonal vegetable and potato. Minimum 20 guests
Taxes and Gratuity are not included.
January 2009
The Waterlot Restaurant and Inn 2009
Cocktail Receptions
Cold Canapés
Citrus and pepper-cured salmon with cream cheese on toast $18.50/doz.
Mild curried chicken stuffed puff pastry $17.95/doz.
Thai style marinated vegetable stuffed cucumbers $13.95/doz.
Vegetarian sushi rolls $15.95/doz
Chicken liver pate on toast rounds $12.95/doz
Smoked salmon mousse canapé $15.95/doz
Smoked salmon rolled in a crepe with dill cream cheese $16.95/doz.
Italian Tri- colored torte $15.95/doz.
Hot Hors D’oeuvres
Cajun spiced beef or chicken satays with a spicy salsa $24.50/doz.
Caramelized onion crepes $18.95/doz.
Proscuitto wrapped scallops with a mild curried yogurt dip $24.95/doz.
Vegetarian spring rolls with a soya dipping sauce $18.95/doz.
Mini bruschetta bread with mozzarella cheese $10.95/doz.
Spinach and cheese phyllo $14.95/doz.
Wild mushroom tarts $16.95/doz.
Oka, apple, almond and honey bundles $18.95/doz.
Lobster phyllo rolls $20.95/doz.
Asian Noodle nests $17.95/doz.
Cocktail Trays (price per 40 people)
Canadian Brie and apples baked in pastry $59.95
Crab, spinach and lemon dip, hummus and hot artichoke dip $49.00
Selection of imported and domestic cheese with fruit and crackers $75.00
Garden fresh crudités with a garlic and dill dip $59.00
An array of sliced fruits and berries $69.00
Assorted cocktail sandwiches (40 pieces) $59.00
Cold poached salmon with a dill mayonnaise and lemon $98.00
An array of pates and terrines with chutneys and preserves $75.00
Poached jumbo shrimp with a tomato, brandy and horseradish sauce $80.95
Fresh oysters on the half shell with lemon hot sauce (market) $00.00
Assorted fresh desserts and pastries $75.00
Selection of imported cold cuts with French bread $69.95
Selection of house smoked fish $89.95
January 20009
The Waterlot Restaurant and Inn 2009
Working lunch: $13.95
Assortment of fresh vegetables, pickles and olives
Waterlot house salad with vegetables and dressing
Assorted sandwiches on fresh bread
Selection of pies and tarts
Coffee/tea
Business luncheon: $15.95
Assortment of fresh vegetables, pickles and olives
Waterlot house salad with vegetables and dressing
Potato salad or grilled vegetable salad
Selection of cold cuts with fresh breads and cheeses
Selection of dessert pastries and tarts
Coffee/tea
Hot buffets:
Waterlot house salad with vegetables and dressing or Caesar salad
Potato salad or grilled vegetable salad or pasta salad
Steamed rice or roasted potato
Seasonal vegetables
Selection of dessert pastries and tarts
Entrée choices (price is based on one entrée choice)
Salmon and rice in pastry with rosemary cream $18.95
Slow cooked beef and mushroom ragout $17.95
Pasta primavera in tomato sauce $16
Seared mango glazed chicken $18.95
Grilled vegetable and smoked cheese lasagne $16.95
*Rental dishes and service staff available.
This plan is available at the Waterlot Restaurant or catered to your location.
Taxes and Gratuity are not included.
Minimum number in attendance 20 people
The Waterlot Restaurant and Inn 2009
Off Site Dinner Buffet Selections
Hot buffet #1 $27.95
Vegetable crudités with dip
Potato salad or pasta salad or grilled vegetable salad
Waterlot house salad or Caesar salad
Baked Atlantic salmon with chives and lemon
Seared chicken with a mango and cilantro glaze
Assorted pastries and desserts & Coffee/tea
Vegetable crudités with dip
Potato salad or pasta salad or grilled vegetable salad (2)
Waterlot house salad or Caesar salad or spinach and feta cheese salad
Pasta primavera in tomato sauce
Oven roasted chicken with an herb and mushroom sauce
Paupiette of sole and shrimp in a dill cream sauce
Assorted pastries and desserts & Coffee/tea
Hot buffet #3 $29.95
Vegetable crudités with dip
Potato salad or pasta salad or grilled vegetable salad (2)
Waterlot house salad or Caesar salad or spinach and feta cheese salad
Roasted sirloin of beef with a caramelized onion jus
Chicken breast with a raspberry thyme sauce
Assorted pastries and desserts & Coffee/tea
Hot buffet #4 $30.95
Vegetable crudités with dip
Potato salad or pasta salad or grilled vegetable salad (3)
Waterlot house salad or Caesar salad or spinach and feta cheese salad
Roasted sirloin of beef with a caramelized onion jus
Bronzed Atlantic salmon with chive, dill and citrus butter
Imported and domestic cheese platter
Assorted pastries and desserts & Coffee/tea
Hot Buffet#5 $33.95
Vegetable crudités with dip
Potato salad or pasta salad or grilled vegetable salad (3)
Waterlot house salad or Caesar salad or spinach and feta cheese salad
Roasted sirloin of beef with a caramelized onion jus
Roasted breast of chicken with raspberry thyme honey
Bronzed Atlantic salmon with chive, dill and citrus butter
Imported and domestic cheese platter
Assorted pastries and desserts & Coffee/tea
All entrees are served with seasonal vegetable and potato.
Minimum number in attendance 20 people.
Email reservations to leslie@waterlot.com or phone 519-662-2020