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Mission Statement We at Swank settle for nothing less than the highest standards of quality, freshness and customer satisfaction. We will stop at nothing.

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Presentation on theme: "Mission Statement We at Swank settle for nothing less than the highest standards of quality, freshness and customer satisfaction. We will stop at nothing."— Presentation transcript:

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2 Mission Statement We at Swank settle for nothing less than the highest standards of quality, freshness and customer satisfaction. We will stop at nothing to bring you exactly what you need, making sure you have the ultimate dining experience. For passion, professionalism and skilled techniques, whether it be here in our open kitchen island or any off-site event you may have, come to Swank.

3 Our Restaurant Located in the heart of Queens campus Open concept kitchen – Customer interaction – Leave a lasting impression Large preparation area

4 Outside Swank Offsite Catering – Fully customized events – Food drives – Charity events – Community involvement

5 Inside Swank Breakfast/Lunch Menus – Panko onion rings – Soup of the day – Build your own omelette – Swank Shake Build relationship with clientele Utilize leftover banquet food

6 Queen’s Dinner The Queen gets Swanked

7 Queen’s Dinner: On Location

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11 Queen’s Dinner: Layout

12 Queen’s Dinner: Canapes Mini Asparagus Quiche Mini Tourtières Onion confit w/ goat's cheese on crostini Stuffed mushroom caps w/ chorizo béchamel Smoked salmon pâté w/ toast points

13 Queen’s Dinner: VQA Wines SIBLING RIVALRY WHITE VQA (1) SOUTHBROOK TRIOMPHE SAUVIGNON BLANC 2007 (XD) VINELAND ESTATES DRY RIESLING VQA (2) EASTDELL ESTATES CABERNET/MERLOT 2007 (D) HIDDEN BENCH TERROIR CACHÉ MERITAGE 2006 (XD) TAWSE SKETCHES OF NIAGARA ROSÉ 2008 (D)

14 Queen’s Dinner: Canadian Brew GALT KNIFE OLD STYLE LAGER BEAU’S LUG-TREAD LAGER ALE NUT BROWN ALE RED LEAF SMOOOTH RED LAGER WATERLOO DARK AMBREE D’AMOUR BOREALE BLANCHE MAPLE CREAM WRASPBERRY ALE HURRICANE INDIA PALE ALE

15 Queen’s Dinner: Scotch JOHNNIE WALKER, BLUE LABEL 15 LAPHORAIG, TRIPLE WOOD GLENFIDDICH, 21 YEAR OLD GLENGOYNE, 17 YEAR OLD HIGHLAND PARK HJARTA

16 Queen’s Dinner: Layout

17 Queen’s Dinner: Menu Sweet Corn and Bean Stew P.E.I. Lobster Potato Salad Pacific Maple Glazed Salmon AAA Alberta Beef Tenderloin Medallions Ontario Cheese Plate Maple Fudge, Angel Food Cake with Wildberry compote, Berry Sorbet

18 Queen’s Dinner: Vegetarian Menu Wild Mushroom and Leek Soup Heirloom Beet and Carrot Salad Broccoli Soufflé Pasta Primavera Carbonara Ontario Cheese Plate Maple Fudge, Angel Food Cake with Wildberry compote, Berry Sorbet

19 Queen’s Dinner: Layout

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21 Queen’s Dinner: Late Night Snacks Poutine – Maple-infused foie gras with Wilton cheddar and duck gravy – Sweet potato fries, pulled pork and gorgonzola – Brie and mushroom ragout with rhubarb ketchup Beaver Tails – Killaloe sunrise (cinnamon, sugar and lemon) – Chocolate dipped with a local berry medley – Savoury roasted garlic and thyme

22 Thanks from Swank


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