CATERING - The Fifth Weddings...spaces make The Fifth the perfect location for your next event....

CATERINGT H E F I F T H & T E R R A C E

For more than twenty years The Fifth has been the venue of choice

for countless events and celebrations, creating timeless memories

for our guests and drawing people back time and time again.

With six exquisite venues, The Fifth offers diverse choices of chic

architectural loft design, intimate boutique elegance or rustic fun.

A unique blend of indoor and outdoor possibilities and multipurpose

spaces make The Fifth the perfect location for your next event.

Create a truly distinctive experience for birthdays, corporate

events, day meetings, family celebrations, proposals, rehearsal

dinners, boutique weddings, late night parties and more.

From large events to intimate gatherings, let our culinary team

serve up a personalized catering experience. Choose your favorites

from our diverse menus and we will handle the rest.

Our experienced event coordinators will ensure that your event

gets all the attention it deserves.

Come by, take a look and meet our team.

We look forward to welcoming you.

The Fifth Event Team

t a b l e o f c o n t e n t s

About The Venue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2

Passed Canapés . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4

A Little Less Formal? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Seafood, Cheese, Charcuterie, Sushi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Food Stations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-8

Suggested Sit Down Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-14

Sweets and Dessert Stations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Special Occasion Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Breakfast / Brunch Buffet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Children’s Menu - Passed or Stations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Children's Sit Down Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Menus are subject to change.~

We are happy to send you a quote based on your selected menu items or have our Chef create a customized menu for you. Prices listed are exclusive of taxes and service and are subject to change.

The Fifth Grill & Terrace

1

THE FIFTH DINING ROOM

The Fifth Dining Room features linen covered tables, an inviting zinc bar, sparkling chandeliers and sofas in front of a wood burning fi replace. This eclectic décor provides the century old room a look of understated and timeless elegance.

capacity:sit down dinner – up to 110

stand up reception – up to 140

features:

• wood-burning fi replace• crystal chandeliers• outdoor sitting area• full-service bar• on-site kitchen• private entrance

2

THE FIFTH TERRACE

The Fifth Terrace, open year-round, offers spectacular vistas of the city skyline and a cheerful atmosphere with summertime inspired décor and artifacts. It is the perfect venue for any special occasion.

*The Fifth Dining Room and The Fifth Terrace may be rented separately or as a combination.

capacity:sit down dinner – up to 65


capacity of both venues combined:sit down dinner – up to 160


features:

• heated and open year-round• outdoor sitting area• full-service bar• on-site kitchen• private entrance

3

p a s s e d c a n a p é s (c o l d )

meat and poultry

house-made terrine with cornichon on tostini $3.50

beef carpaccio on herbed crostini $4.75

Prosciutto di Parma and melon skewer (gf) $5.00

steak tartare on potato gaufrette (gf) $5.50

from the sea

maki roll cucumber, salmon, avocado (gf) $3.75

marinated fi sh ceviche avocado, pico de gallo, jalapeño, tostada $4.00

5th salmon gravlax blini chive crème fraiche $4.75

grilled and chilled tiger shrimp guacamole (gf) $4.75

brochette of marinated shrimp chili paste, parsley, lemon (gf) $5.00

lobster and mango salad served on a spoon (gf) $5.50

vegetarian/vegan

baked cheese and herb sticks -3 pieces $2.50

black olive tapenade baked palmiers - 2 pieces $3.25

grape tomato , herbed bocconcini and basil skewer balsamic glaze $3.50

heirloom beet bruschetta goat cheese $3.50

fresh vegetarian roll avocado, cucumber, carrot, sesame wasabi soy dressing (v) $4.00

pear and blue cheese tart $4.25

blue cheese, cranberries and walnuts in Belgian endive (gf) $4.50

roulade of antipasti roasted pepper, mini mozzarella, Kalamata olive (gf) $4.50

skewer of mini cheese ravioli marinated in balsamic $4.50

mini caprese sandwich mozzarella, tomato, basil, pesto, balsamic glaze $4.50

Note: canapés are priced per piece with a minimum order of three dozen per selection and maximum number of selections based on guest count.• up to 50 persons - max. 4 selections • up to 100 persons - max. 5 selections• up to 200 persons - max. 6 selections • above 200 persons - max. 7 selections

v = vegan gf = gluten free

4

p a s s e d c a n a p é s ( h o t )


Note: canapés are priced per piece with a minimum order of three dozen per selection and maximum number of selections based on guest count.• up to 50 persons - max. 4 selections • up to 100 persons - max. 5 selections• up to 200 persons - max. 6 selections • above 200 persons - max. 7 selections

meat and poultry

blackened Cajun style chicken lime crème fraiche (gf) $4.00

Indian style chicken skewer mango chutney (gf) $4.00

mini chicken and cheese quesadilla guacamole $4.25

spiducci lamb brochette yogurt and mint dip $4.25

selection of mini prosciutto or chicken panini tomato relish, parmesan aioli $4.75

mini crispy duck and mushroom sandwich $4.75

teriyaki marinated beef skewer sesame soy $5.00

turkey and stuffi ng roulade with cranberry sauce served on crostini $5.00

tender beef popsicle béarnaise sauce (gf) $5.50

mini cheese burger house-made relish $6.00

roasted lamb chop tzatziki sauce (gf) $7.50

from the sea

Maritime mini fi sh and chips tartar sauce $4.50

shrimp tempura pickled ginger marinade $5.00

seared tiger shrimp lime avocado guacamole (gf) $5.50

mini crab and shrimp cake red pepper aioli $6.00

vegetarian/vegan

cheddar beignet tomato mayo $3.50

cream cheese and jalapeño pastry puff $3.50

caulifl ower pakora spicy aioli (available in vegan) $3.50

mini grilled cheese tomato jam $3.75

open-faced brioche warm mushroom, goat cheese $4.00

goat cheese tart balsamic shallots $4.00

Mediterranean vegetable tart feta cheese, rosemary $4.00

spanakopita spinach, feta, herbs, phyllo pastry $4.00

crispy mac n’ cheese croquette truffl ed boschetto $4.00

truffl ed mushroom arancini parmesan $4.00

veggie slider house-made relish $4.50

baked brie and cranberry strudel $5.00

5

a l i t t l e l e s s f o r m a l ?suggested for heavy hors d’oeuvres or late night snacks

tapas style servings; available either passed or as station

meat and poultry

Chinese steamed bun with Korean glazed chicken thigh, marinated pork or tofu $4.00pickled cabbage, vegetables and jalapeños, Sriracha aioli, hoisin honey garlic glaze, miso mayo

Québec style poutine (vegetarian option available) $5.00

grain-fed chicken, avocado and cheese quesadilla sour cream, salsa $5.50

pulled pork sandwich mustard sauce on brioche $5.50

braised beef with bordelaise served on mashed potato $5.50

crispy duck and mushroom on brioche toast $6.00

5th beef slider caramelized onions, house-made burger sauce $6.00

selection of prosciutto or chicken panini sun-dried tomato spread, mozzarella $6.50

steak sandwich caramelized onions, peppers $7.50

from the sea

shrimp fritter French cocktail sauce $5.50

salmon gravlax sandwich cucumber, shallot, dill, cream cheese $5.50

Maritime fi sh and chips tartar sauce (2 pieces) $8.00

vegetarian/vegan

vegetable spring roll plum sauce $4.00

potato gnocchi tomato basil sauce, grated parmesan $4.00

polenta square with mushroom, shaved parmesan $4.50

creamy mac n' cheese truffl ed boschetto, crispy panko crumbs $4.50

grilled cheese sandwich tomato jam $4.50

add confît of duck $5.50

chopped salad corn, cucumber, red pepper, avocado, romaine, yogurt dressing (gf) $5.00

caprese panini mozzarella, tomato, basil, pesto, balsamic glaze $5.00

wild mushroom ravioli goat cheese $6.50

assorted bar snacks (v) $7 pphomemade veggie chips, truffl ed potato chips, cajun edamame, roasted olives, spicy nuts


Note: priced per piece with a minimum order of three dozen per selection and a maximum number of selections based on guest count.• up to 50 persons - max. 4 selections • up to 100 persons - max. 5 selections• up to 200 persons - max. 6 selections • above 200 persons - max. 7 selections

Late Night Snacks:No labour charge is added when late night snack catering is $500 or over.When catering is under $500, a labour charge of $30 per hour (min. 4 hours) will apply.

6

s e a f o o d , c h e e s e , c h a r c u t e r i e , s u s h i

seafood bar *MP starting at $38.00ppserved with traditional garnish

2 East Coast oysters

3 marinated mussels

2 tiger shrimp

1 king crab claw

1 chilled lobster tail

caviar bar *MP/oz.Acadian sturgeon caviar served with traditional condiments

cheese platter $12.00ppimported and local cheeses, spiced nuts, gelée, dried fruits, grapes,crostini and water biscuits

charcuterie platter $13.50ppimported and locally sourced artisanal cheeses and meats, house-made pâtésaccompanied by pickled vegetables, mustards, jellies, dried fruits, breads and biscuits

sushi platters starting at $2.50/pc.assorted maki, sushi, sashimi

for active sushi bar, chef required *MP

*MP = Market PriceNote: based on a minimum of 30 guests

7

f o o d s t a t i o n s

appetizer station (choice of 3 items) $24.00ppadditional items $9.00pp

beef carpaccio, arugula, shaved parmesan and white truffl e oil

poached Atlantic salmon lemon, dill and cucumber yogurt sauce

house-cured salmon gravlax chive mascarpone

ceviche of whitefi sh and shrimp peppers and cucumber in fresh lime

antipasto platter marinated vegetables, selection of artisanal cheese and cured meats

cheese platter imported and local cheeses, spiced nuts, gelée, dried fruits, grapes, crostini and water biscuits

charcuterie platter imported and locally sourced artisanal cheeses and meats, house-made pâtésaccompanied by pickled vegetables, mustards, jellies, dried fruits, breads and biscuits

vine-ripened tomatoes, mozzarella and fresh basil, olive oil and aged balsamic

roasted marinated heirloom beets, beet seedlings and goat cheese

main course station (choice of 3 mains + 3 side dishes*) $42.00ppserved with basket of freshly baked breads, butter and tapenade (gluten free bread available on request)additional items $14.00pp

from the sea:

seasonal market fi sh (prepared as you wish - grilled, fried, baked, blackened)

seafood fricassée lobster, shrimp, whitefi sh and mussels in white wine sauce

shellfi sh risotto lobster and shrimp

free range fowl:

lemon and tarragon roasted chicken breast (choice of sauces)our suggestions: Provençal with olives, tarragon jus or chimichurri

seared Ontario duck breast, Grand Marnier sauce with orange zest

grass fed meats:

striploin of beef, bordelaise and peppercorn sauce

roast leg of lamb, garlic and thyme jus

vegetarian options:

fresh parmesan pappardelle wild mushrooms

homemade ricotta potato gnocchi lemon basil sauce

homemade lasagna three cheese and tomato sauce

vegetable curry coconut milk (vegan)

sesame stir-fry carrots, red pepper, bean sprouts, broccoli (vegan)

*choice of 3 side dishes (to be selected in advance)

•5th frites •French beans •traditional Caesar salad

•roasted potatoes •blistered cherry tomatoes •mixed green market salad

•traditional or truffl ed •green asparagus •Mediterranean couscous

mashed potatoes •balsamic roasted vegetables •marinated kale salad with

•Savoyard potato gratin •glazed heirloom carrots beets, cashews, sherry vinaigrette

food stations menu continues on next pageNote: based on a minimum of 30 guests

8

f o o d s t a t i o n s

quiche station $18.00ppLorraine / forest mushroom / spinach and goat cheese

prime rib carving station $26.00ppmustards, horseradish, au jus and peppercorn sauce, Yorkshire pudding

add side dishes to any stations (choice of 3 sides; see page 7 for selections) $12.00pp

additional gourmet stations

steamed bao station (create your own, 2 per guest) $8.00pp- Chinese steamed bun with Korean glazed chicken thigh, marinated pork or tofu- pickled cabbage, vegetables and jalapeños, Sriracha aioli, hoisin honey garlic glaze, miso mayo

dip & crudité $8.00pp- seasonal vegetable crudité, hummus, baba ganoush and sun-dried tomato dip- pita crisps, sliced artisan breads, black olive palmiers, baked cheese sticks

taco stand* (create your own, 2 per guest) $9.00pp*add chips and guacamole $2.50pp- soft taco with spicy pulled beef and ground chicken- chopped pepper, tomato, scallion, fresh coriander, lime- Manchego and Monterey Jack cheese, pico de gallo, salsa verde, chili aioli, assorted hot sauces

Asian (choice of 3) $14.00pp

lettuce wrap station (create your own, 2 per guest)- lime marinated shrimp and spicy ground chicken- water chestnuts, cucumber, peppers, avocado, shredded carrots, green onions, chopped cashews- hoisin peanut sauce or soy dressing

dim sum station (3 per guest) - har gau shrimp dumpling, siu mai pork dumpling, vegetable spring roll

dumplings: spicy chicken, shrimp and vegetarian (3 per guest)- chili aioli, ginger soy dressing, Thai slaw

crunchy ginger sesame stir fry with egg noodle served in Chinese take-out box**- vegetarian: broccoli, peppers, water chestnuts, celery, snow peas, carrots, chopped cashews

fried rice bowls** (made to order) - vegetarian: peppers, ginger, bean sprouts, pineapple, cilantro, chili soy sauce

cold Thai noodle salad** - vegetarian: peppers, snow peas, cilantro cashews

curry served with rice and naan bread**- vegetarian: chick peas, onion, bell peppers, spices, mango chutney

**add chicken, beef or shrimp to stir fry noodle, rice bowls, Thai salad and curry $3.00pp

specialty stations upon request (priced accordingly)

Note: based on a minimum of 30 guests

•raw bar / seafood / sushi bar•southern style BBQ ribs

•pasta and risotto bar•mixed grill carving station with selected cuts

9

M E N U 1

- A M U S E B O U C H E -

- C H O I C E O F A P P E T I Z E R -

marinated tiger shrimpavocado, cucumber, mango and grapefruit salad

~

mozzarella and cherry tomato saladseedlings, mixed greens, basil, sherry vinaigrette

- C H O I C E O F M A I N C O U R S E -

baked Atlantic salmonfennel and orange salad, hollandaise sauce

~

Canadian AAA filet mignonbordelaise sauce

~vegetarian option available

- S H A R E D S I D E S F O R T H E TA B L E -

oven roasted seasonal vegetables, 5th frites, butter braised carrots

- D E S S E RT -

The Fifth's dessert duo(seasonal creation)

$ 5 0per guest

service, taxes and beverages not included

s i t d o w n m e n uplease note: guests may choose their own appetizer and main course at time of dining

10

M E N U 2



daily vegan soup~

roasted portobello mushroomsMediterranean couscous, harissa carrot coulis

~

roasted vegetable arancinistuffed crunchy rice balls, tomato confît


house-made gnocchi classic tomato sauce

~

duo of samosa and cauliflower pakoramango chutney

~

stuffed eggplantratatouille, parsnip purée


5th frites, oven roasted seasonal vegetables

- D E S S E RT -

duo ofcashew milk ice cream, caramel, nuts

and

seasonal fruit salad 'minestrone'

$ 5 0per guest


s a m p l e ve g e t a r i a n /ve g a n s i t d o w n m e n uminimum of 30 guests required for a full vegetarian menu

individual requests will be created by our culinary team on the night of the event

11

s i t d o w n m e n uplease note: guests may choose their own appetizer and main course at time of dining



beef carpaccioolive oil, potato gnocchi, shaved parmesan

~

goat cheese salad heirloom beets, microgreens, lemon vinaigrette

~

chef's seasonal soup creation(or customized soup creation)


grain-fed half chickenDijon mustard and lemon sauce

~

baked Atlantic salmonfennel and orange salad, hollandaise sauce

~




oven roasted seasonal vegetables,

5th frites, butter braised carrots

- D E S S E RT -

The Fifth's dessert trio(seasonal creation)

$ 6 0per guest



tuna tartareavocado, red pepper, wonton chips,

soy and lime sauce

~

zucchini carpaccio fresh burrata cheese, pickled vegetable giardiniera

~

antipasto of bresaolaarugula and radicchio salad, tostini


veal scallopinilemon caper sauce

~

seafood fricasséeshrimp, whitefi sh, mussels, vegetables,

white wine sauce

~

braised lamb shankcouscous, celery, harissa sauce



sautéed broccolini, blistered cherry tomatoes,roasted fi ngerling potatoes

- D E S S E RT -


$ 6 0per guest

M E N U 3 M E N U 4


12

s i t d o w n m e n uplease note: guests may choose their own appetizer, main course and dessert (where applicable) at time of dining




~

heirloom tomato saladgoat cheese, fresh herbs, balsamic vinaigrette

~

marinated tiger shrimp avocado, cucumber, mango and grapefruit salad


maple mustard Atlantic salmonginger teriyaki sauce

~


~

roasted rack of lambWhispering Heaven tea rub, port and fresh thyme sauce



oven roasted seasonal vegetables,blistered cherry tomatoes,

5th frites, butter braised carrots

- D E S S E RT -


$ 7 0per guest



roasted squash and pumpkin souppumpkin seeds

~mini lobster rolls

fennel, cabbage, lettuce, baked apple~

beef carpaccioroot vegetables, arugula, gnocchi, parmesan

~artisanal goat cheese

marinated tomatoes, baked beets, avocado, pistachio


duck breastorange balsamic sauce, citrus preserve

~filet of Maritime black cod

spinach, puff pastry, lemon confît sauce~

osso buco Milanesebraised veal shank, white wine broth,

diced vegetables, rosemary ~

roasted filet of beefherb crusted, balsamic



sautéed broccolini, blistered cherry tomatoes,roasted fi ngerling potatoes

- C H O I C E O F D E S S E RT -


~baked Alaska

$ 7 0per guest

M E N U 5 M E N U 6


13

M E N U 7



pear and microgreens salad blue cheese, toasted walnuts, honey lemon drizzle

~Maritime crab cake

shrimp, pickled ginger sauce~

beef carpaccio olive oil, potato gnocchi, shaved parmesan

~hamachi ceviche, cucumber salad

avocado tempura, lemon and ginger vinaigrette


grain-fed half chickenmorels and black trumpet mushrooms

~Canadian AAA filet mignon

bordelaise sauce~

roasted rack of lambWhispering Heaven tea rub, port and fresh thyme sauce

~miso-glazed black cod

citrus reduction ~

vegetarian option available


oven roasted seasonal vegetables, 5th frites, butter braised carrots, blistered cherry tomatoes


frozen Grand Marnier soufflé ~


- M I G N A R D I S E -

$ 8 0 per guest


s i t d o w n m e n uplease note: guests may choose their own appetizer, main course and dessert at time of dining

14

s i t d o w n m e n uplease note: guests may choose their own appetizer, main course and dessert at time of dining

M E N U 8



classic caprese salad heirloom tomatoes, buffalo mozzarella, arugula, fresh basil, balsamic vinaigrette

~hamachi ceviche, cucumber salad

avocado tempura, lemon and ginger vinaigrette~


~torchon of foie gras

peppered pineapple chutney, brioche toast


duo of lobster and jumbo tiger shrimppoached lobster with grilled jumbo shrimp, lemon thyme beurre blanc

~5th beef Wellington

wild mushrooms in puff pastry, bordelaise sauce~

roasted rack of lamb Whispering Heaven tea rub, port and fresh thyme sauce

~baked black cod

citrus salad, kumquat beurre blanc~

vegetarian option available


oven roasted seasonal vegetables, 5th frites, butter braised carrots

- I M P O RT E D A N D D O M E S T I C A RT I S A N A L C H E E S E S -grapes, dried fruits, jellies, crackers


frozen Grand Marnier soufflé ~


- M I G N A R D I S E -

$ 9 0per guest


15

s w e e t s a n d d e s s e r t s t a t i o n s

dessert station choose two items $10.00pp | three items $14.50pp | four items $18.00pp

gf = gluten free n = contains nuts

Note: Stations are based on a minimum of 36 pieces per item and a minimum of 30 guests. Desserts are available at $5.00 per piece with a minimum order of three dozen per selection.Certain items are subject to seasonal availability.Limited selection of desserts available as 'late night treats'.*additional charge for stations with attendants

flaming baked Alaska station (minimum of 12 persons) $8.00ppice cream covered with meringue and fl ambéed with orange liqueur

crêpe station (attendant required*) $14.00ppfresh Brittany crêpes prepared in front of guests (available in gluten-free)

choice of three toppings:chocolate fondant / berries / fruit jams / cane sugar / nutella / pineapple / cinnamon apples /vanilla ice cream

ice cream and sorbet station $13.00ppgourmet ice cream, selected fl avours (gf)Italian fruit sorbets

choice of three toppings:chocolate chips / peanut butter chips / chopped nuts / cookie dough / hot chocolate sauce /raspberry coulis / berries / tropical fruit

chocolate fountain (attendant required*) $15.00ppwith assorted seasonal and tropical fruit

sweet table upon request

confectioneries and pastries• chocolate truffle (gf)• chocolate covered strawberry (gf)• assorted petits fours• mini éclairs topped with chocolate and caramelized

nuts (n) - choice of fi lling: chocolate / vanilla / raspberry / coffee

• chocolate éclair

cakes • tiramisu (n)• vanilla cheese cake with rhubarb or strawberry

compote • salted chocolate or caramel cake with salted

caramel ice cream• chocolate coffee Opera cake (n)• fresh mango cake• Christmas log cake

pies and tarts • tarte tatin, upside down apple pie• peach and almond tart (n)• sugar pecan tart (n)• pumpkin pie tartlets• mini fruit tarts• raspberry tartlets• lemon meringue tartlets

cupcakes and squares • decadent chocolate brownie• cupcakes - choice of: vanilla / chocolate / caramel /

banana / red velvet

frozen desserts • fruit and chocolate tartufo with hot chocolate

ganache • cassata, Italian ice cream cake• frozen Grand Marnier souffl é• macaron ice cream sandwich (n)

custards, creams and mousse • crème brûlée (gf) - choice of: vanilla / salted caramel /

lemon / chai / chocolate • panna cotta with fruit compote• fl oating island, poached meringue on creamy

custard, caramelized sugar• chocolate mousse in shot glass (gf)• chocolate or espresso pot de crème (gf)• Eton mess in a jar (gf)

fresh fruits • tropical and seasonal fruit salad, greek yogurt or

crème chantilly• fruit skewers with crème fraîche (gf)

16

s p e c i a l o c c a s i o n c a ke sChef JP Challet would be delighted to discuss the creation of a specially designed custom cake for any occasion. (weddings, birthdays, graduation, anniversary…)

All our cakes are made in-house using the fi nest of ingredients. The pricing varies according to the choice of cake, decoration and number of guests. A quote will be submitted once a choice has been made.

We are able to offer cakes to suit any taste from a traditional lavish Opera Cake or Gâteau St. Honoré to a selection of Naked Cakes.

A sample of our most popular cakes below.buttercream naked cake in many styles and fl avours (vanilla, fresh fruit purée, chocolate, coffee and more):

• sponge cake with fruit layers, decorated with edible fl owers• 3-tiered ombre cakes with a different fl avour for each tier• tinted vanilla pound cake with layers of delicious custard• multi-layered red, white and dark velvet cake

multi-fl avoured macaron cake in different shapes

Gâteau St. Honoré

opera cake chocolate, coffee and almonds decorated with buttercream

cheesecakes up to three layers in various fl avours (lemon, raspberry, blueberry, vanilla, chocolate, mint,

passionfruit and more)

double chocolate mousse cake

meringue and coconut cake

mini or regular cupcake creations in many fl avours

17

b r e a k f a s t / b r u n c h b u f f e t

continental breakfast served with churned butter, jams, honey $18.00ppselection of freshly baked croissants, muffi ns, bagels, scones,crunchy granola, organic yogurt, cheeses and seasonal fruit

beverages - buffet style

regular coffee, breakfast tea $3.00pp

juices: orange, apple and grapefruit $4.00pp

specialty coffees, hot chocolate upon request

Bloody Mary, Caesar, Mimosa (after 11am) starting at $8.50 per beverage

egg station $14.00ppscrambled / fried / omelette

griddle station served with Ontario maple syrup and house-made compote $13.00ppfl uffy pancakes / Belgian waffl es / French toast

addOntario peameal bacon $5.00ppCanadian natural back bacon $5.00pphouse-made sausages $5.00pp

breakfast crêpes station (attendant required*) $14.00ppfresh Brittany crêpes prepared in front of guests (available in gluten-free)

choice of three toppings:savoury: scrambled eggs / chopped ham / bacon / sausages / tomato / grated cheese / herbsorsweet: cane sugar / fruit jams / fresh berries / cinnamon apples

ploughman's board $13.50ppimported and locally sourced artisanal cheeses and meats, house-made pâtésaccompanied by pickled vegetables, mustards, jellies, dried fruits, breads and biscuits

breakfast bagel with house-cured gravlax $10.50ppcream cheese, cucumber

quiche Lorraineindividual quiches $8.00pp

large (serves 8) $38.00

carved roasted striploin $24.00ppselection of mustards, fresh horseradish and jus, baguette

lighter fareIrish oatmeal $6.50ppcrunchy granola $5.00pporganic yogurt $4.50ppseasonal fruit $4.00ppassorted cookies - min. 3 dozen $4.00pp

Note: based on a minimum of 30 guests*additional charge for stations with attendants

18

c h i l d r e n’ s m e n u sFun Finger Food / Younger Set

Kids’ Birthdays, Bar / Bat Mitzvahs, Family CelebrationsChoose Your Own -- Passed / Stations

finger foods

grilled cheese sandwich $3.00

veggie fritters with ranch dressing $3.00

box of french fries with mayo and ketchup $3.00

vegetable spring roll with plum sauce $3.50

mac n’ cheese $3.50

hotdog in a blanket $3.50

mini burgers $4.00

crispy chicken tenders $5.00

chicken quesadilla $5.00

panko-crusted onion rings $5.00

Québec poutine $5.00with fresh cheese curds and house gravy

desserts

fresh fruit skewers $3.00chocolate and vanilla cupcakes $3.00over the top banana split $4.00

dessert stations (attendant required*)chocolate fountain with assorted fruit $6.00

make your own sundaemulti fl avoured ice cream and sorbets $4.50

choice of three toppings:chocolate chips / peanut butter chips / chopped nuts /

cookie dough / hot chocolate sauce / raspberry coulis /

berries / tropical fruit

colourful sweet and candy table upon request

Note: priced per piece with a minimum order of three dozen per selection and a maximum number of selections based on guest count.• up to 24 persons - max. 3 selections • up to 50 persons - max. 4 selections • up to 100 persons - max. 5 selections• up to 200 persons - max. 6 selections • above 200 persons - max. 7 selections

*additional charge for stations with attendants

19


mini margherita pizza~

bundle of carrot and celery sticks with ranch dip~

Caesar salad~

crispy mac n' cheese croquette


roasted chicken tendersmayo, ketchup, 5th French fries

~

beef or chicken sliderrelish, special sauce, 5th French fries

~

homemade pastatomato sauce, mozzarella cheese

~

creamy mac n' cheesehouse-made bacon bits


gooey fudge sundae~

banana split in a glass~

nut-free chocolate brownies with vanilla ice cream~

fresh fruit skewer with cookie

$ 2 5per guest


c h i l d r e n' s s i t d o w n m e n ucustomer to pre-select all courses of their menu

225 Richmond Street West, Toronto, Ontario, M5V 1W2 | 416-979-0055 | events.thefifth.com

Th ank you for your interest. We look forward to hosting your event!

The Fifth Event Team

5Richmond St.WDuncan St.

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Queen St. W

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The Fifth Terrace

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