Post on 06-Oct-2020
transcript
MENUEVENTS
WHEN YOU THOUGHT IT COULDN’T GET ANY BETTER
YOU GET WURST.
EVENT BOOKINGS
TO BOOK CALL 403 245 2345 OR EMAIL EVENTS@WURST.CA
2437 4TH STREET SW | WURST.CA
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PRICED PER GUEST 20 GUEST MINIMUM
RUSTIC CHEESE & CHARCUTERIE BOARDS 10
local & imported cheeses + smoked & cured meats served with house preserves + select mustards fresh bread + crackers + whipped butter house pickled vegetables + house made compotesmarinated olives
CRUDITE PLATTER 5a variety of fresh cut in season vegetables served with roasted garlic hummus & buttermilk ranch
FRUIT PLATTER 6fresh cut fruit & chantilly whip
BELGIAN CHOCOLATE FONDUE 8banana bread + hazelnut cookie + seasonal sliced fruits & berries + marshmallow + dried apricot
CHEF SELECTION OF PETIT FOURS 7 gourmet cookies + one bite treats chef’s hand bakedselections
29
CAPRESE SALAD SKEWER (V) (GF) grape tomato bocconcini cheese + fresh basil + balsamic
SAUSAGE ROLLS bratwurst sausage + pretzel dough rock salt + grainy mustard
REUBEN SPRING ROLL pastrami + sauerkraut swiss cheese + russian dressing
MUSHROOM PATE CROSTINI (V) mushroom duxelle cream cheese + pretzel crostini + fresh herbs
GOUGERES bacon + aged cheddar cheese jalapeño profiterole
39
CAPRESE SALAD SKEWER (V) (GF) grape tomato bocconcini cheese + fresh basil + balsamic
GLAZED STROGANOFF MEATBALL caramelized beer glazed veal & pork hand rolled meatballs dill creme fraiche + gremotata garlic crumb
RED BEET TARTARE (V) (GF) marinated diced beetsgoat cheese mousse + thyme flower infused cold pressed
canola
PORK BELLY SLIDERS glazed pork belly + sauerkraut arugula + roasted shallot aioli
SPECK WRAPPED PRAWNS (GF) schinkenspeck garlic prawn + tomato jam
MAULTASCHEN veal & spinach stuffed dumpling bier jus + crispy onion
ARANCINI (V) crisp risotto balls + parmigiano regianno fine herbs + roasted red pepper pomodoro sauce
59
CAPRESE SALAD SKEWER (V) (GF) grape tomato bocconcini cheese + fresh basil + balsamic
BEET “TARTARE” marinated diced beets goat cheese mousse
ARANCINI (V) crisp risotto balls + parmigiano reggiano fine herbs + roasted red pepper pomodoro sauce
MAULTASCHEN veal & spinach stuffed dumpling bier jus + crispy onion
DUCK CONFIT & BRIE warm phyllo pastry + melted brie cheese black mission figs + balsamic reduction
TUNA TATAKI (GF) seared tuna sesame lime vinaigrette + garlic chips +scallions
SEARED LAMB CHOP LOLLIPOPS herb marinated beer jus
SPECK WRAPPED PRAWNS (GF) schinkenspeck garlic prawn + tomato jam
RECEPTIONS.
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50 GUEST MINIMUM
SWISS RACLETTE GRILL 15whole wheels of raclette cheese melted onto apples fresh bread + house pickles
FRESH SEAFOOD ICE BAR 29poached prawn cocktail + fresh oysters & mignonette marinated mussels + crab legs + cured salmon accompaniments
THE BUTCHER BLOCK 20Your choice of AAA BEEF STRIPLOIN or ROASTED SUCKLING PIG pretzel rolls + accompaniments & house made sauces
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OKTOBERFEAST 65
SERVED BAVARIAN FAMILY STYLE 48 HOURS’ NOTICE REQUIRED
CHEESE & CHARCUTERIE BOARDS
OR 3 CHEESE SWISS ALPINE FONDUE
FOR THE TABLE TO START: CHOOSE 1
MAULTASCHEN DUMPLINGS bier jus + crispy onion
WILD MUSHROOM FLATBREAD gruyère goat cheese + sour cream + rosemary
BAVARIAN STUFFED CHICKEN WINGS tossed in hot sauce + mustard dip
MAINS: CHOOSE 2
WHOLE ROASTED CHICKEN poultry jus
BRATWURST PLATTER sauerkrautapple braised red cabbage
WIENER SCHNITZEL lemon + parsley + dill caper aioli
SEARED SALMON saffron & fennel cream sauce
SMOKED BEEF BRISKET braised apples & onionsmustard bier jus
SIDES: CHOOSE 4
BIERGARTEN GREENS lemon honey vinaigrette
CAESAR SALAD croutons + bacon + radish fried capers
BUTTERMILK MASH scallion butter + roasted garlic
CHEESE SPÄTZLE cream sauce + gruyere
ROASTED SEASONAL VEGETABLES herb butter
GERMAN POTATO SALAD bacon + pickled mustard vinaigrette + radish + chives
TO FINISH:
APPLE RUM RAISON STRUDEL chantilly cream + salted caramel
OR
CHOCOLATE BROWNIE warm chocolate ganache
dark cherries + hazelnut praline + creme anglaise
APPETIZERS: CHOOSE 2
BREAKFAST 15
PRICED PER GUEST 25 GUEST MINIMUMSERVED BUFFET STYLE
SCRAMBLED EGGS + CHIVESBREAKFAST BRATWURST + BACONCOUNTRY CUT HASH BROWNSWAFFLES + WHIPPED CREAM + STRAWBERRY SYRUPTOAST + WHIPPED BUTTER
add onsbiscuits & jam + 3fresh fruit platter + 4banana bread + 3pear + apple strudel + 4
BIERGARTEN GREENS lemon honey vinaigrette
GRILLED BRATWURST PLATTER sauerkraut & germanfried potatoes
WIENER SCHNITZEL PLATTER red cabbage + spätzle
APPLE RUM RAISON STRUDEL chantilly + salted caramel + berries
BAVARIAN 29
HAND MADE BIG PRETZELS house mustards
MAULTASCHEN DUMPLINGS bier jus + crispy onions
BAVARIAN FLATBREAD bacon + sour cream caramelized onions + gruyère
SERVED BAVARIAN FAMILY STYLE
YOUR CHOICE OF:
OR
FEASTS.
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PRICED PER GUEST 30 GUEST MINIMUMSERVED BUFFET STYLE
GET IN LINE.
HAND MADE PRETZELS & FRESH BREAD whipped butter
BIERGARTEN GREENS lemon honey vinaigrette
GERMAN POTATO SALAD bacon + pickled mustard vinaigrette + radish + chives
BUTTER & HERB SPÄTZLE SEASON VEGETABLES herb butter
YOUR CHOICE OF:
ROASTED WHOLE CHICKEN caramelized onions poultry jus
OR
GRILLED BRATWURST sauerkraut + house mustard
APPLE RUM RAISON STRUDEL chantilly cream
salted caramel
LINE 1 30
LINE 2 45 HAND MADE PRETZELS & FRESH BREAD whipped butter
CAESAR SALAD pink peppercorn dressing + croutons bacon + radish + fennel
KALE SALAD raspberry vinaigrette + poached pears dried cranberries + toasted pine nuts
SEASONAL VEGETABLES herb butter
ROASTED ROSEMARY POTATOES brown butter roasted garlic
SPICED YAMS brown sugar glaze + candied pecans
YOUR CHOICE OF 2
SEARED SALMON fennel cream sauce oven roasted tomatoes
OR
PORK JÄGERSCHNITZEL creamy mushroom sauce
OR
ROASTED CHICKEN SUPREME lemon + roasted redpepper + chicken jus
BREAD PUDDING salted caramel + vanilla custardfruit compote
LINE 3 55 HAND MADE PRETZELS & FRESH BREAD whipped butter
CAESAR SALAD pink peppercorn dressing + croutons bacon + radish + fennel
KALE SALAD raspberry vinaigrette + poached pears
dried cranberries + toasted pine nuts
SEASONAL VEGETABLES herb butter
PENNE IN MUSHROOM CREAM SAUCE zucchinislow roasted tomatoes + herbs
ROASTED ROSEMARY POTATOES brown butterroasted garlic
SPICED YAMS brown sugar glaze + candied pecans
SEARED SALMON fennel cream sauce oven roasted garlic
SMOKED BEEF BRISKET braised apples & onionsmustard bier jus
PORCHETTA chorizo stuffed pork loin fennel & onion compote + pan jus
BREAD PUDDING salted caramel + vanilla custardfruit compote
APPLE RUM RAISON STRUDEL chantilly creamsalted caramel
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CARVERY.CHEF ATTENDED CARVING STATIONPRICED PER GUEST 50 GUEST MINIMUM
BEEF 20 ROASTED ALBERTA STRIPLOIN perfect medium rare + roast pan drippings red wine demi glace + horseradish
PIG 20 WHOLE ROASTED SUCKLING PIG. GERMAN STYLE. stuffed & roasted whole + apricot + sage sausage stuffing
BUTTERNUT SQUASH SOUP spiced creme fraiche + herb oil
OR
GREEN SALAD raspberry vinaigrette + pomegranate spiced walnuts
crispy speck
ROASTED PORK BELLYspiced apple compote + roasted root vegetable parsnip purée
OR
TURKEY ROULADE sausage & sage stuffing + poultry gravymashed potatoes + bacon brussel sprouts
OR
BRAISED BEEF CHUCK seasonal vegetables + buttermilk mashed potatoes
red wine demi glace
EGGNOG CHEESE CAKE ginger snap crumb + black berry compote
LOBSTER BISQUE saffron cream
OR
APPLE & BEET SALAD hazelnut vinaigrette + candied hazelnuts + cambozola mission figs
PAN SEARED SALMON asparagus + pomme purée + saffron creme sauce
OR
BEER BRAISED LAMB SHANK roasted root vegetables + pearl onions + spätzle
OR
BEEF TENDERLOIN rainbow carrots + confit fingerlings pots + red wine
demi glace
CHOCOLATE BROWNIE warm chocolate ganache + dark cherries hazelnut praline + creme anglaise
OR
SPICED PUMPKIN CAKE vanilla cream cheese icing + pine nut brittle berry compote
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OUR CHRISTMAS TABLE.
MENU 1 39 MENU 2 49
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FLOORPLANS.
PATIO 60 PPL MAIN FLOOR 125 PPL BEER HALL 225 PPL
CAPACITIES
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TERMS AND CONDITIONS.
• A 30% deposit is required for private events at the time of bookingto secure your space.Deposit is based on the minimum charge in effect.Balance charged to the credit card we have on file the day/eveningof event.
• WURST does not invoice. All events must be paid on full the day/evening of.
• WURST accepts cash, debit, all major credit cards orcertified cheques.
•Deposits will be fully refunded if cancellation is more than60 days before the date of your event.If cancellation occurs before 14 days prior to your event, 50% ofyour deposit will be returned.Should cancellation occur within 14 days of your event, 100% ofthe deposit is non-refundable.
• Final head count due one week prior to event date.Final Charges will be based on the guaranteed number or theactual attendance (whichever is greater).
•Food and beverages (including alcohol) are applied towards yourminimum charge along with any additional equipment rentals, floral,décor etc .18% gratuities and 5% GST are in addition to the minimum.
• Chef is happy to accommodate dietary restrictions withadvance notice.
The guaranteed minimum Food and Beverage spend is dependent on event time and size, plus 18% Gratuity and 5% GST. This amount is to be paid in full (less the amount of the deposit) by credit card and is due the evening of the function.
THANK YOU.