TRU Conferences, Weddings, and Events
macarooms

Food and Beverage

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 reception. Appetizers are to be ordered in 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.
  • Entrée selections: choose a minimum of one for your buffet.
  • Salads and pairings: choose two to four for your buffet.
  • Pasta selections: choose one or two for your buffet.
  • Desserts: if you are not having a traditional cake or cupcakes, please choose from our dessert selections.
  • Coffee & Tea: choose to add non-alcoholic beverages on a station in the room.
  • 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.

Wedding Menu

These menu items are hand selected from our full catering menu.

Menu dietary guide: (VG) Vegetarian, (V) Vegan, (GF) Gluten Free, (DF) Dairy Free, (NF) Nut Free

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.

variety of different foods

Hors D'oeuvres

(Priced per dozen. Minimum of 3 dozen per selection)

  • Crostini topped with artichoke parmesan olive tapenade & roasted bell pepper. (VG) $26
  • Focaccia topped with smoked salmon, lemon dill cream cheese, red onion & fired capers. $35
  • Watermelon salad bites with mint, feta & balsamic glaze. (VG, GF) $30
  • Mini taco with asian marinated cucumber, carrot, herbs, garlic & sambal. (V) $29
  • Sweet & spicy chili lime marinated jumbo prawns. (DF, GF) $38
  • Seared sesame ginger ahi tuna with sweet soy & spring onion sauce. (DF) $38
  • Philly steak puff pastry roll with swiss cheese, caramelized onions & bell peppers. $31
  • Peppered beef tenderloin, horseradish, bacon & blue cheese roll. (GF) $40
  • Caramelized onion, grape tomato, garlic & feta puff pastry roll. (VG) $27
  • Brie, cranberry & almond phyllo. (VG) $27
  • Gorgonzola, pear, walnut and caramelized onion phyllo. (VG) $29
  • Coconut crusted shrimp with tropical salsa. $33
  • Crab cakes with a roasted red pepper aioli. $34
  • Roasted bacon wrapped brussel sprout skewer with caesar gastrique. $23
  • Parmesan crusted chicken bites topped with micro greens and drizzled with marinara aioli. $32
  • Striploin steak bites with portabella mushroom, chipotle aioli & micro greens. (GF) $36

Entrées

(Priced per guest. 10 person minimum unless stated)

  • Grilled balsamic chicken breast with caramelized onions & bell peppers. (DF, GF) $6.50
  • Chicken breast neptune topped with a creamy crab, shrimp & chive white wine sauce. (GF) $11
  • Parmesan & herb crusted chicken breast with roasted red pepper & tomato bruschetta. $7.50
  • Grilled oregano chicken breast with your choice of sauce. $6.50
  • Lemon & herb baked salmon fillet with your choice of sauce. $8.50
  • Chardonnay poached salmon with wild blueberry, cranberry & caramelized onion au jus. (DF, GF) $9
  • Pork tenderloin medallions in an apple cider whole grain mustard au jus. (DF, GF) (15 guests) $11
  • Maple glazed cranberry ham with apple sauce & dijon mustard. (DF, GF) (20 guests) $6.50
  • Dijon crusted baron of beef with red wine rosemary jus, horseradish & dijon mustard. (DF, GF) (20guests) $10
  • Beef striploin provencal with bell peppers, onion & garlic simmered in a red wine demi-glaze. (DF, GF) $16
  • Sage roasted turkey with cranberry sauce & cider pan gravy. (DF, GF) (20 guests) $9.50
  • Herb crusted leg of lamb with a red wine, pearl onion & mint demi-glaze. (DF, GF) $15
  • Seared duck breast medallions with a wild mushroom demi-glaze. (DF, GF) $15.50

Pasta

(Priced per guest. 20 person minimum)

  • Traditional beef lasagna. $9
  • Butternut squash & baby kale penne. (VG) $5.50
  • Bechamel vegetable lasagna. (VG) $6.50
  • Pesto spinach & artichoke bowtie. (VG) $5.50
  • Roasted vegetable alfredo penne. (VG) $5.50
  • Sicilian rotini vegetable marinara. (VG, DF) $5.50
  • Spicy penne arribiata. (VG, DF) $5.50
  • Roasted sweet potato rontin alfredo. (VG) $6
  • Cheese filled tortellini. (VG) $6
  • Quattro fromaggio raviloli. (VG) $7

Bread

(Priced per guest. 10 person minimum)

  • Assorted rolls with butter. (VG) $1.75
  • Cheddar biscuits with whipped butter. (VG) $2

Salad

(Priced per guest. 10 person minimum)

  • Balsamic marinated vegetable. (V, GF) $5
  • Roasted potato with bell pepper, onion, celery & dill in a dijion vinaigrette. (V, GF) $5
  • Macaroni with feta, cucumber, tomato, onion, bell pepper & olives in a greek feta vinaigrette. (VG) $5
  • Lemon chickpea & vegetable. (V, GF) $4.50
  • Tomato, cucumber & bocconcini. (V, GF) $5.50
  • Broccoli, grape & cheddar with red onion, almonds & shredded carrot in a cranberry vinaigrette. (V, GF) $5
  • Avocado caprese tortellini with red pepper, tomato, onion & spinach in a pesto dressing. (VG) $6
  • Organic greens, baby kale & berries with feta, toasted pecans & your choice of dressing. (VG, GF) $6
  • Spinach, kale & beets with goat cheese, dried cranberries, red onion & your choice of dressing. (VG, GF) $5

Potato & Grain

(Priced per guest. 10 person minimum)

  • Mashed roasted garlic & herbs. (GF) $3.50
  • Whipped gorgonzola & horseradish. (GF) $6
  • Whipped baked brie & tarragon. (GF) $5.50
  • Herb roasted baby potato. (V, GF) $3.50
  • Sweet potato mash with chives. (GF) $4.50
  • Mushroom & spring onion fried rice. (V, GF) $4
  • Seven grain rice pilaf. (V) $4
  • Grilled vegetable quinoa pilaf. (V, GF) $4.50

Vegetable

(Priced per guest. 20 person minimum)

  • Roasted broccoli & cauliflower. (V, GF) $4
  • Roasted root vegetable medley. $4
  • Butternut squash, carrot & parsnip. (V, GF) $4.50
  • Mediterranean vegetable medley. (V, GF) $4.50
  • Balsamic vegetable medley. (V, GF) $4.50
  • Sautéed cabbage, carrot & onion. (V, GF) $3.50
  • Peas, carrots & roasted bell peppers. (V, GF) $3.50

Platters

(Small 10-15 guests, medium 20-30 guests and large 40-50 guests)

  • Vegetarian Antipasto
    Small $109 I Medium $170 I Large $274
    Balsamic marinated roasted eggplant, zucchini, asparagus, red onion, bell pepper, tomato & garlic cloves. Served with herb marinated bocconcini, kalamata olives & panini bread. (VG)
  • Fruit & Cheese
    Small $98 I Medium $164 I Large $276
    Assorted seasonal fruits, cheddar, marble & swiss cheese. Served with grapes, berries & an assortment of crackers. (VG)
  • Gourmet Cheese & Baguette
    Small $120 I Medium $200 I Large $315
    Herb goat cheese balls, creamy brie, gorgonzola, sharp cheddar & smoked gouda cheese. Served with garlic baguette crostini, crackers, berries & grapes. (VG)
  • Charcuterie
    Small $142 I Medium $219 I Large $328
    Herb marinated bocconcini, creamy brie, sharp cheddar, genoa salami, smoked prosciutto, roasted garlic, roast turkey, pepperoni and kalamata olives. Served with panini bread, crackers, berries & grapes.

Desserts

(Priced per guest. 10 person minimum)

  • Banana chocolate chip custard (GF, NF) $6
  • Coconut panna cotta (GF, NF) $6
  • Flourless chocolate torte (GF, NF) $7
  • Vegan pina colada rice pudding (V, NF) $8
  • Vegan chocolate ganache cake (V, GF, NF) $8

Late Night Snack

(Served between 8 p.m. - 10:45 p.m. Priced per guest. 10 person minimum)

  • Sandwich Station $9
  • Slider Station $9
  • Poutine Bar $9
Thompson Rivers University