Food and Beverage

2026 Catering Menu

2026 Catering Menu - Valid until June 2026

The Conference Centre will be the sole provider of all food and beverage, with the exception of specialty wedding cakes and cupcakes that have been prepared by a baker with Food Safe Certification.

TRU Conference Centre is happy to accommodate requests for all allergies and will make special meals when requests are made a minimum of ten (10) business days prior to the wedding. Extra fees may apply.

Seasonal Menu Features

Winter Menu Features

Beverages

Warm mulled cider station
Hot chocolate bar

Hors D'Oeuvres

Crostini with caramelized apple, smoked bacon & gorgonzola (VG)
Mini bocconcini skewers with balsamic glaze (VG, GF)

Dinner

Braised Beef Provencal - Slow braised chuck roast with winter herbs, onion, carrot & peppers (GF, DF)
Herb & garlic mashed potato (VG, GF)
Steamed broccoli, carrots & cauliflower (V, GF)

Late Night Snack

Mini pulled-pork sliders

Summer Menu Features

Beverages

Fresh lemonade & iced tea bar
White wine sangria

Hors D'Oeuvres

Mini taco with roasted peach, avocado, cilantro, spring onion and citrus dressing (V)
Maple-cranberry marinated jumbo prawns (GF, DF)

Dinner

Lemon & herb baked salmon filet served with rustic spinach & tomato basil sauce (GF, DF)
Wild rice with herbs (V, GF)
Roasted broccoli & cauliflower (V, GF)

Late Night Snack

Build your own mini-taco bar

Fall Menu Features

Beverages

Cranberry-orange spritz
Cranberry-rosemary sparkler

Hors D'oeuvres

Roasted pumpkin hummus & spring onion cucumber bites (V, GF)
Philly steak puff pastry roll with swiss cheese, caramelized onion and bell pepper

Dinner

Thyme roasted chicken breast with wild blueberry and cranberry au jus (GF, DF)
Herb roasted baby potato (V, GF)
Seasonal vegetable medley

Late Night Snack

Build your own mashed potato bar

Budgeting Considerations

For your budgeting purposes, we recommend the following when doing your calculations:

Cocktail receptions should allow for a minimum of 3-5 pieces of appetizers per person for each hour of the reception. Appetizers are to be ordered in a minimum of 3 dozen per selection.
One bottle of champagne serves 6 champagne flutes.
One bottle of wine serves 5 glasses. We recommend 2 bottles for tables of 8 guests.
Late night snack: we recommend ordering for no more than 50% of your total guest count. Snacks should be served approx. 3-4 hours after dinner, no later than 10:45 p.m.