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The Westin Calgary

320 4th Avenue SW · Calgary · Alberta T2P 2S6 · Canada · Phone: (403) 266-1611


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breaks all day breaks uplift vitalize renew restore recharge revive breathe	lunch chilled lunch table invigorate regenerate hot lunch table starters entrées accompaniments desserts chilled plated lunch Renewal Refresh hot plated lunch seasonal salads seasonal soups main course whole roasted aaa 8oz prime rib aged cheddar mashed potatoes, pan jus free range chicken supreme fresh chickpea and winter squash succotash seared pork tenderloin grilled radicchio, warm italian butterbean salad aaa 8oz ny striploin wild mushroom and pancetta thyme ragoût, roasted corn and sweet potato purée filet of sockeye salmon herb risotto, watercress, wakame and shitake mushroom salad, warm mustard emulsion seared atlantic halibut ginger heirloom carrot purée, kanzuri pepper sauce vegetarian main course sweet endings grab and go revive picnic restore picnic vegetarian sandwich substitutions
reception reception table whole side of smoked salmon chilled prawn cocktail artisan cheese tray fresh crudités platter antipasto display chocolate fountain handmade truffles and candies petits fours selection layered cake selection cold canapés 40 per dozen vietnamese rolls basil, mint, rice vermicelli, cucumber, carrot, sweet chili sauce tahitian prawn artichoke with tahitian vanilla poached local spot prawn and roma tomato salsa kobe beef tartar summer truffle, quail egg fresh ahi tuna caramelized pineapple, ponzu sauce malpeque oyster shooters tequila, cucumber, sweet red pepper, fresh lime juice mini profiteroles with lobster salad and mango foie gras mousse okanagan cherry compote, toasted butter brioche organic cherry tomato, goat cheese tower dungeness crab salad with cayenne aioli 50 per dozen california rolls, crab and avocado dynamite rolls, tempura shrimp 52 per dozen assorted sushi and sashimi soy sauce, wasabi and pickled ginger 47 per dozen dessert canapés selection hand rolled truffles slice of chocolate paté with toasted pistachio marble chocolate mousse swirl ginger lemon bite, candied lime zest banana brulée spoonful warm berry cobbler bite passion fruit panna cotta tiramisu teaser cheesecake croquette mini xangos, caramel sauce hot chocolate and banana wonton hot canapés 36 per dozen seared pork pot stickers house made ginger plum sauce chicken or beef skewers spiced with cardamom and chili, grilled peach chutney mini quiche lorraine vegetarian spring rolls thai sweet chili sauce spinach and ricotta spanakopita tzatziki with fresh mint jalapeno cheddar poppers crispy california artichokes chèvre cheese organic 'the works' baby potato 46 per dozen dungeness crab cakes fennel mint salad lobster morel ragout in a pastry cup bacon wrapped scallops tossed in basil pesto sauce seared alberta lamb loin pickled ramp baba ghanoush yuzu scented jumbo prawns edamame puree grilled heirloom tomato and buffalo mozzarella panini with summer basil brie en croute with raspberry chutney mini beef burgers chipotle aioli, toasted caraway seed cocktail bun chicken chilito jalapeno cheese dragon shrimp in fried wonton seared halibut burgers toasted pretzel bun, cherry tomato, roasted garlic mayo short ribs braised with chipotle and truffle jus with roasted sweet corn polenta mini beef wellingtons action stations pasta add free range breast of chicken or jumbo shrimp ~ per person flambéed yuzu jumbo prawns west coast style paella oyster shucking station smoked mesquite alberta strip loin whole roasted alberta top sirloin whole seared aaa beef tenderloin moroccan roasted leg of lamb honey dijon ponderosa ham port wine poached free range bison tenderloin	dinner dinner table starters entrées accompaniments desserts assorted squares and brownies housemade cheesecake sampler french mini 'morsels' white chocolate raspberry pot pies dried figs, brown sugar mascarpone, cinnamon honey drizzle and toasted pecans housemade decadent chocolate marquise plated dinner soups seasonal salads main course whole roasted 10 oz aaa prime rib-herb roasted red skin potatoes, three peppercorn sauce aaa 10 oz ny striploin with wild mushroom and pancetta thyme ragout, roasted corn and sweet potato puree seared pork tenderloin with grilled radicchio, warm italian butterbean salad grilled alberta veal chop with roasted organic young potatoes, morel fricassee free range chicken supreme stuffed with goat cheese and spinach, fresh chickpea and winter squash succotash chipotle lime crusted lamb rack with saffron risotto, pan jus filet of sockeye salmon with herb risotto, watercress, wakame and shitake mushroom salad, warm mustard emulsion seared atlantic halibut with a ginger cayenne heirloom carrot purée, kanzuri pepper sauce grilled swordfish filet with moroccan charmoula, cilantro scented bulgur wheat and lentil pilaf vegetarian main course ginger wasabi marinated tofu, celery root puree, fireweed honey glazed baby carrots, broccolini, roasted red pepper sauce 58 vegetable ratatouille spanakopita wild mushroom risotto, asparagus tempura, red and yellow sweet pepper sauce 60 sweet ending collection
bar and wine host host bar cash cash bar wine wine - white sparkling veuve clicquot brut champagne, france moet et chandon dom perignon brut, champagne sweet dry light to medium intensity tommassi pinot grigio "le rosse", italy oyster bay sauvignon blanc, new zealand woodbridge mondavi chardonnay, california louis jadot rose, beaujolais, france dry medium to full intensity matua valley sauvignon blanc "paretai", new zealand marques de riscal rueda, spain jackson triggs chardonnay "westin vintners" vqa okanagan bonterra viognier (organic) mendocino, california wine - red dry light to medium intensity beringer pinot noir "founders' estate", usa mcwilliam's shiraz "hanwood estate", australia kendall jackson meritage " vintner's reserve", usa alexander valley zinfandel "temptation", usa jackson triggs merlot "westin vintners", vqa okanagan dry medium to full intensity trapiche malbec "oak cask", argentina folonari merlot cabernet sauvignon, italy marques de riscal rioja gran reserva, spain errazuriz cabernet "max" reserva, chile bonterra syrah mendocino california (organic) grant burge "the holy trinity", australia	specialty menus spring/summer all day meetings the calgarian lunch summer bbq lunch taste of alberta dinner fall/winter taste of roma lunch table asian influence lunch table south of the border lunch table Festive Plated Dinner Menu (choose one from each course) Roasted Butternut Squash Soup, Eggnog Crème fraîche, Maple Walnut Cracker Garden Vegetable Bisque, Basil Oil, Goat Cheese Crostini Organic Potato Soup, Italian Sausage, Fennel Seed Cracker Mesculine Greens, Julienne Carrot, Beefsteak Tomato, Cucumber, Candied Pecans, Dried Cranberries and Champagne Vinaigrette Romaine Heart Caesar Salad, Oka Cheese, Pepper Stick Croutons, Organic Cherry Tomato Young Spinach, Arugula, Avocado, Farm Fresh Egg, Applewood Smoked Bacon, Jumbo Prawn Pan Seared Alberta Lamb Loin, Five Onion Marmalade, Parsnip Roasted Corn Puree, Seasonal Vegetables 78 alberta Beef Tenderloin, Truffle Mashed Potatoes, Sage jus, and Seasonal Vegetables 80 Free Range Chicken breast, Caramelized Squash Walnut Risotto, Gala Apple Glaze 76 warm chocolate cake, hot fudge, häagen-dazs® ice cream, caramel sauce triple chocolate mousse napoleon, raspberry sauce, fresh berries eggnog brulee, candied cranberries, gingersnap tuile above and beyond hail caesar break caesar's lunch table modern caesar sustainable options breakfast powerhouse thrive break comfort nature lunch smart chilled table heavenly plated reception cold canapes pinot noir poached british columbia pear, parma prosciutto ~ dz 40 roasted young beets, goat cheese, balsamic reduction ~ dz 40 hot canapes alberta white tail venison confit, sour cherry relish, roasted onion crostini ~ dz 46 bison pastrami, blackberry dijon, mini pretzel bun ~ dz 46 action stations alberta elk tenderloin, blackberry cognac sauce (serves 15) ~ 400 free range fresh turkey breast, marjoram cracked black pepper roasted, cranberry, orange chutney, natural thyme gravy (serves 15) ~ 130 montreal smoked meat, rye buns, grasshopper dijon, horseradish sauce, fresh rye bread (serves 30) ~ 400 reception table dinner organic table replenish plated dinner planner's edge planners edge specialty events a cooking event with a twist rock & roll sushi fun with Wii charity feud beyond the velvet rope
event technology psav brainstorm - 5 to 10 attendees synapse - 5 to 10 attendees with basic internet connectivity focus - 10 - 20 attendees collaborate - for 10 - 20 attendees with basic internet connectivity communicate - for 20 - 50 attendees initiative - for 20 - 50 attendees with basic internet connectivity


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