Ottawa Congress Centre - Food & Beverage

Our award winning Executive Chef Michael Ois has outdone himself once again this year, with unique and all-new menu selections. These new menus are also accompanied by suggested wine pairings from our sommelier Lee Wagner.
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Braised Lamb Shank
$31.50*

Chili pasta with baby spinach and grilled asparagus and prawn

Sommelier’s Suggested Pairing:
Pinot Grigio, Salvalai, Italy $37*

Cream of potato and onion soup with bacon and chives

Braised lamb shank with whole green beans and toasted almonds served with roasted Parisian potatoes

Sommelier’s Suggested Pairing: Shiraz/Cabernet, Wolf Blass “Red Label”, Australia $39*

Calvados scented Bavarian cream with caramelized pear slices

Assorted breads and butter

Coffee/teas

Grilled Balsamic Chicken Breast
$30.75*

Red lentil salad with Boccocini and spring mix lettuce

Sommelier’s Suggested Pairing:
Chardonnay, Peninsula Ridge, Ontario VQA $33*

Mixed seafood chowder

Grilled balsamic chicken breast with lime and fresh basil cream sauce served with Turmeric scented rice pilaf and fresh seasonal vegetables

Sommelier’s Suggested Pairing:
Macon-Villages, Duboeuf, Burgundy, France $35*

Crème caramel with wild berries and fresh mint

Assorted breads and butter

Coffee/teas

Medallions of Beef
$35.00*

Baby leaf spinach with blue cheese and grapefruit filets served with a raspberry vinaigrette

Sommelier’s Suggested Pairing:
Riesling “Reserve”, Henry of Pelham, Ontario VQA $34*

Pureed rice and ginger soup with Shiitake mushroom

Medallions of beef in a mushroom and tarragon sauce served with seasonal fresh vegetable and roasted Parisian potatoes seasoned with rosemary and garlic

Sommelier’s Suggested Pairing:
Cabernet Sauvignon, Beringer “Stone Cellars”, California $42*

Chocolate and raspberry cappuccino with biscotti

Assorted breads and butter

Coffee/teas

$24.95*

Choice of one soup:

• Cream of asparagus
• Mixed seafood chowder
• Roasted pepper and lentil soup
•Velvety zucchini and leek soup

Salads:

• Grilled Romaine lettuce with Caesar dressing, bacon, grated Parmesan cheese and croutons

• Tender spring lettuce with Belgium endive and baby sprouts served with fresh basil and lemon vinaigrette

• Pasta salad Primavera

Choice of one entrée:

• Supreme of chicken with a vegetable and curry sauce

Sommelier’s Suggested Pairing:
Chardonnay, Peninsula Ridge, Ontario VQA $33*

• Braised beef Bourguignon

Sommelier’s Suggested Pairing:Cabernet Sauvignon, Beringer “Stone Cellars”, California $42*

• Cheese Tortellini with basil and tomato sauce

Sommelier’s Suggested Pairing:
Chianti, Tuscio, Tuscany, Italy $36*

Choice of two vegetables:

• Fresh seasonal vegetable
• Garlic mashed potatoes
• Sautéed whole green beans with caramelized pearl onion
• Vegetable couscous
• Rice pilaf with sliced mushroom

Assorted fruit pies, apple crumble and French pastry

Assorted breads and butter

Coffee/teas

* Taxes and gratuities extra

To select one of these menus for your upcoming event and for information on our specialty wine list that has been developed for the Spring 2004 Menu offerings, please contact Mr. Peter Seguin,Vice-President,Food and Beverage at 563-1983 ext.652 or pseguin@ottawacongresscentre.com.