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Y o u ' v e t a k e n t h e f i r s t s t e p s t o w a r d s p l a n n i n g y o u r s p e c i a ld a y ; n o w l e t u s h e l p y o u m a k e t h i s e x p e r i e n c e am e m o r a b l e o n e .

W e o f f e r a n e x p a n s i v e e v e n t s p a c e t o h o s t w e d d i n g s o fv a r y i n g s i z e s , f r o m i n t i m a t e g r o u p s t o l a r g e r g a t h e r i n g so f u p t o 2 0 0 s e a t e d g u e s t s . B r e a k o u t r o o m s a r e a v a i l a b l ef o r u s e w h e n e v e n t s r e q u i r e m o r e s p a c e t o a c c o m m o d a t ea v a r i e t y o f w e d d i n g - r e l a t e d e v e n t s , s u c h a s e n g a g e m e n tp a r t i e s , b r i d a l s h o w e r s , r e h e a r s a l d i n n e r s , c e r e m o n i e s ,a n d r e c e p t i o n s .

O u r e x p e r i e n c e d a n d a w a r d - w i n n i n g c u l i n a r y t e a m i s s u r et o d e l i g h t i n p r o v i d i n g y o u a n d y o u r l o v e d o n e s w i t h ad e l i c i o u s m e a l t h a t y o u ' l l r e m e m b e r f o r y e a r s t o c o m e .

Congratulations

eat, drink, and be married

U s e o f L e g e n d s R o o m

R e c e p t i o n - S t y l e H o r sD ' o e u v r e s a n d P l a t t e r s( c h o i c e o f 3 )

C a s h o r H o s t B a r

T a b l e s , C h a i r s a n d L i n e n s

$ 1 5 + + p e r p e r s o n

$ 5 0 0( a d d i t i o n a l $ 2 0 0 i f c e r e m o n yh e l d o n s i t e i n a d j a c e n t r o o m )

I D O


T h r e e - C o u r s e B u f f e t



C h a i r C o v e r s

V o t i v e C a n d l e s

$ 3 1 + + p e r p e r s o n

$ 5 0 0

( a d d i t i o n a l $ 2 0 0 i f c e r e m o n yh e l d o n s i t e i n a d j a c e n t r o o m )

C E L E B R A T I O N


E a r l y R e c e p t i o n w i t hD o m e s t i c & I m p o r t e dC h e e s e s






$ 3 6 . 5 0 + + p e r p e r s o n

$ 5 0 0

( a d d i t i o n a l $ 2 0 0 i f c e r e m o n yh e l d o n s i t e i n a d j a c e n t r o o m )

F O R E V E R

E a r l y R e c e p t i o n w i t h D o m e s t i c& I m p o r t e d C h e e s e s


H o u s e W i n e B o t t l e s a t T a b l e s( 1 r e d & 1 w h i t e p e r t a b l e )




L E G E N D A R Y


$ 4 3 + + p e r p e r s o n

$ 5 0 0( a d d i t i o n a l $ 2 0 0 i f c e r e m o n yh e l d o n s i t e i n a d j a c e n t r o o m )

v e g e t a b l e p a k o r a s ( v , g f )

d & a b e e f s l i d e r s

c r i s p y f r i e d s h r i m p

c h i l i c h i c k e n f l a u t a s

c a j u n - s t y l e c r a b c a k e s

p o r k e m p a n a d a s

f a l a f e l s l i d e r s ( v v )

l a r g e s h r i m p c o c k t a i l

m i n i l o b s t e r r o l l s

c u r e d s a l m o n c a n a p é s

s m o k e d h a d d o c k p â t é

t i n y t u n a t a c o s ( g f )

a r a n c i n i

h o u s e - m a d e m i n i m e a t b a l l s

p o l e n t a f r i e s ( g f )

m i n i f i s h & c h i p s ( g f )

b a c o n - w r a p p e d s c a l l o p s k e w e r s

t o m a t o b r u s c h e t t a

c a p r e s e s k e w e r s ( v , g f )

r a m e n d e v i l e d e g g s ( v , g f )

c u c u m b e r b o w l ( v )

h a m & c h e e s e p i n w h e e l s

b a c o n & c h i v e q u i c h e s

hors d'oeuvres &plattersH O R S D ' O E U V R E S ( P E R D O Z E N )

R E C E P T I O N P L A T T E R ST R I O O F W A R M D I P SP i m e n t o c h e e s e , s p i n a c h a n d a s i a g o , b a c o n t o m a t o a n d s c a l l i o n . C r a c k e r s , b r e a d a n d c r i s p s .

D I P S & T H I N G SH u m m u s , g u a c a m o l e , F r e n c h o n i o n d i p , a n d f r e s h s a l s a . B a k e r y b r e a d , c r a c k e r s a n d c o r n c h i p s .

F A N C Y F R U I TS e l e c t i o n o f f r e s h s e a s o n a l f r u i t w i t h y o g u r t d i p .

C L A S S I C D E L I M E A T & C H E E S E P L A T T E RS l i c e d d e l i m e a t a n d t h r e e c l a s s i c c h e e s e s . B a k e r y b r e a d , c r a c k e r s a n d a c c o m p a n i m e n t s .

Three-course buffets

SALADS & S IDES

Legends Salad (lettuce, granola, roasted roots and shallot

vinaigrette)Marinated roasted potato.

Seasonal buttered vegetables.

THE MAIN

Chicken Supreme (savoury rub and charred tomato jus)

OTHER INDULGENCES

Apple crisp.Rolls and butter.Coffee and tea.

CROWD PLEASER

SALADS & S IDES

Pickled beet slaw.Cauliflower gratin.

Yukon and sweet mashed potato.

THE MAIN

Smoked pork loin with red-eye gravy.

OTHER INDULGENCES

Buttermilk biscuits and butter. Blueberry cobbler with cinnamon whipped

cream.Coffee and tea.

SOUTHERN FEAST

Standard Buffet Included in Three-Course

Buffet PackagesStandard Buffet

Included in Three-CourseBuffet Packages

SALADS & S IDESCaesar Salad

(Romaine, croutons, bacon, parmesan andhouse dressing)Arugula Salad

(toasted granola, dried cranberries, shavedvegetables and citrus dressing)

Sweet potato and goat cheese pavé.Green beans with slivered almonds and

butter.

THE MAINSCornmeal-crusted crispy cod with remoulade.

Slow-roasted pork belly with sweet mapleglaze.

Smoked BBQ chicken withcranberry BBQ sauce and herbs.

Mini crème brûlée, mini donuts, richchocolate cake, lemon tarts and desserts.

Bakery rolls and butter.Coffee and tea.

OTHER INDULGENCES

NOBLE FEAST

$23++ per person

SALADS & S IDES

Spinach and pecan salad with dried cranberriesand maple apple vinaigrette.

Mustard and vinegar coleslaw.Molasses baked beans.

Mac & cheese.Sweet corn and pimento hush puppy.

House-brined, rubbed, and smoked brisket withroasted tomatillo salsa.

OTHER INDULGENCES

Red velvet cupcakes with cream cheese frosting.Coffee and tea.

THE MAIN

SMOKED BRISKET

$5++ per person

SALADS & S IDES

Spiraled vegetable salad.Green beans in tomato and allspice.Grain and rice pilaf with fresh herbs.

Maple mustard baked salmon with charredlemon.

OTHER INDULGENCES

Strawberry shortcake jars and fresh fruit.Rolls and butter.Coffee and tea.

THE MAIN

KEEPING IT LI T BUFFETGH

upgradeyour buffet

$5++ per person

late night add-onsCorn chips, salsa, sour cream, and cheese

sauce. Add guacamole for $0.50++ per person.

CLASSIC NACHO BARGolden fries, gravy, and real cheese curds.

MONTREAL POUTINE BAR

Local beef sliders with bacon, cheese, picklewith shoestring fries.

SLIDERS & FRIESTraditional Italian pie.

Margherita.

Pesto & artichoke.

HAND-TOSSED PIZZA

Tortilla chips, cheese, cheese sauce,pulled pork, BBQ chicken, green onion,

tomato, onion, salsa, sour cream andguacamole.

GOURMET NACHO BARA selection of East Coast cheeses withcondiments, crackers and garnishes.

LOCAL CHEESE RECEPTION

Scratch gravy, real cheese curds,golden fries, braised beef, hot

peppers, crispy chicken bites, andsalsa Verde aioli

GOURMET POUTINE BAR

$5++ per person$5++ per person

$8++ per person$8++ per person

$12++ per person

$10++ per person

$12++ per person

Glass of our finest local wine andgourmet cheese produced by our

local cheese makers.

WINE & CHEESE

$15++ per person

other add-ons3 oz glass of sparkling wine for the perfect

toast. Choice of Chef's Canada's Kitchen PartyAward-Winning Mott's Landing Brute Classic

or Nova 7 .

A TOAST TO YOUBottles of red and white house wine at the

tables (1 glass per guest).

HOUSE WINE

A glass of fine sparkling wine for each guest.

SPARKLING WINE RECEPTION

An assortment of fun classic candy and

some new age, delicious confections.

CANDY TABLE

$6++ per person

$6.50++ per person

$10++ per person

Bring the outdoor wedding experience

indoors! Melted marshmallows sandwiched

between delicious graham crackers and

decadent milk chocolate squares.

S'MORESSTATION

$5.50++ per person

$300++ (50-75 people) $375++ (75-130 people)

$450++ (130-225 people)

Attended coat-check.

COAT-CHECK

$15+ per hour

General Information

Prices

All food and beverage prices are subject to gratuities (15%) plus HST (15%).

Prices are subject to change.

Menu Planning

In order to ensure that we have your menu choice(s), we ask that you advise

us of your selection 21 days prior to your event. We also ask that you advise

us of any dietary restrictions 7 days prior to your event. Custom menus may

require more more lead time to source ingredients.

To ensure that all requirements are agreed upon, we ask that a copy of the

event order be signed and returned to the Events Manager 10 days prior

to your event.

Guaranteed Attendance

We require a guaranteed attendance number no later than 72 business

hours prior to your event. If a number is not provided, we will prepare and

charge for the original quote (or the actual attendance, whichever is

greater).

Should the number of guests change significantly from the original

number, we reserve the right to provide an alternate room best suited for

your group. We can provide 5% over the guaranteed amount on the day of

the event. Anymore cannot be guaranteed unless we are notified 72 hours

before your event.

Cancellation

2 to 4 days before the event, 50% of the order will be charged to the

event;

on the day before the event, 75% of the order will be charged to the

event; and

on the day of the event, the full order amount will be charged to the

event.

Our cancellation policy due to weather is as follows:

Deposits

All clients who wish to book catering and/or rooms, must provide a

minimum non-refundable deposit of $250 or 50% of the estimated

amount of the event, whichever is less.

Payment of the actual cost of the event must be made on the day of the

event before the conclusion of the event by the individual to the Moncton

Coliseum box office.

Should your event be cancelled within 60 days of the event date, any and

all charges shall be refunded (unless charges have occurred prior to the

event).

Health and Safety

Health and Safety Regulations prohibit guests from removing any food and

beverage products from the premises after the function, and from bringing

in outside food. The Moncton Coliseum and Legends will not be

responsible for the damages to or loss of any articles left in the venue prior

to or after any function.

Alcohol

We can operate a host bar (single bill based on consumption) or cash bar

(guests pay for own drinks) at your request.

Alcohol will not be served past 1 a.m. Last call will take place 1 hour before

service ends.

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