2013
Email| [email protected] Direct Telephone| 604.895.2489 www.panpacificvancouver.co 300 – 999 Canada Place, Vancouver, BC V6C 3B5 imagine a moment 3
simply the best 4
floor plans 7
capacity chart 8
plated breakfast 9
breakfast buffets 10
brunch buffets 13
buffet accompaniments 14
inspiring break ideas 15
design your own break 17
lunch à la carte 18
luncheon buffets 21
reception artistry 26
reception social stations 27
reception by design 28
reception enhancements 29
dinner à la carte 31
dinner buffets 34
beverages & wine 37
catering guidelines 40cateringguid
supplier procedures 49
www.panpacificvancouver.com Prices and menu items subject to change without notice The Pan Pacific Vancouver combines unparalleled event space with an award winning culinary team and knowledgeable catering professionals. Every aspect of your experience as our guest will be “simply the best”.
Caring without compromise is our common belief, example and reputation as the leading hotel in Vancouver.
We offer 42,000 square feet of event space that is luxurious and tastefully appointed. Seventy percent of this space enjoys magnificent views of Vancouver’s North Shore Mountains, Stanley Park, Coal Harbour and Downtown Vancouver.
Now imagine a moment and let yourself escape.
www.panpacificvancouver.com Prices and menu items subject to change without notice CRYSTAL PAVILION BALLROOM 6,800 square feet Anchoring the Pan Pacific event space, the Crystal Pavilion with its rich canopy of crystals is our major ballroom. In a class of its own this unique room is glamorous, warm and function
The space may be divided into three separate rooms to accommodate meetings for up to 700 attendees, receptions for 700 and dinners for 500 guests.
OCEANVIEW SUITES 9,600 square feet These beautifully appointed rooms offer sweeping views ranging from our spectacular Atrium, Stanley Park, Coal Harbour, North Shore Mountains to the east side harbour and downtown Vancouver. This flexible space can be used to facilitate meetings for up to 200, receptions for up to 800 & dinners for 300 guests.
www.panpacificvancouver.com Prices and menu items subject to change without notice CYPRESS SUITE 3,700 square feet With a ‘Restaurant like’ feel this intimate space affords 180 views of the North Shore Mountains, Coal Harbour, Stanley Park and Lions Gate Bridge. Uniquely appointed with its own ‘Bird’s eye maple and marble topped bar, the Cypress Suite will accommodate receptions for up to 250 and dinners for up to 150. Small to medium sized weddings have discovered a perfect location.
COAL HARBOUR SUITE 2,090 square feet This recently renovated, 2,000 square feet of naturally lit event space has incredible views of Vancouver, the North Shore Mountains, Coal Harbour, Stanley Park and The Lions Gate Bridge. It comfortably accommodates meetings for 60, dining for 95 or receptions for up to 110 people.
PACIFIC RIM SUITES 1 & 2 2,970 square feet A graciously appointed marble entrance way and warm décor set the tone of these two vibrant, side-by-side rooms. Combined, they are ideal for a meeting with reception or dinner in the adjoining room. The room can accommodate seating for up to 150 for meetings and 120 for dining.
www.panpacificvancouver.com Prices and menu items subject to change without notice GAZEBO I & II 1,850 square feet Silk wall coverings and crystal chandeliers give these rooms an elegant touch. These flexible, adjoining rooms may be opened up to seat up to 120 for dining or 180 for meetings.
GALLERY BOARDROOM 550 square feet This stylish, executive boardroom can hold up to 20 people at our custom made table adorned with high back leather chairs.
ATRIUM BOARDROOM 278 square feet Let natural light and inner atrium views inspire ideas. This room, overlooking the dramatic atrium lobby, holds up to eight people boardroom style.
BOARDROOM – LOBBY LEVEL 360 square feet Adjacent to the Crystal Pavilion, this 350 square feet space holds up to 12 people boardroom style. It is a perfect office or executive boardroom to compliment functions in the main ballroom, the Crystal Pavilion.
www.panpacificvancouver.com Prices and menu items subject to change without notice FLOOR PLANS up to 22 functions rooms
LOBBY LEVEL
RESTAURANT AND GALLERY LEVEL
www.panpacificvancouver.com Prices and menu items subject to change without notice CAPACITY CHART 42,000 square feet of meeting space
Lobby Level Length & Square Square Ceiling Hollow Reception Banquet Theatre ½ Rounds Classroom U-Shape Boardroom Width Feet Meters Height Square Atrium Lobby Please ask about this unique and flexible venue
Crystal Pavilion 92 x 74 6,808 613 12 700 600 700 300 400 160 190 85
Pavilion A or B&C 74 x 46 3,404 306 12 350 280 340 140 180 75 88 62
Pavilion B or C 46 x 37 1,702 153 12 150 150 160 75 90 35 42 36
Gazebo 1&2 74 x 25 1,850 167 9.5 150 120 120 60 60 50 58 46
Gazebo 1 or 2 37 x 25 925 83 9.5 75 60 70 30 30 27 34 26
Boardroom 20 x 18 360 32 9.5 ------12 Restaurant and Gallery Level Length & Square Square Ceiling Hollow Reception Banquet Theatre ½ Rounds Classroom U-Shape Boardroom Width Feet Meters Height Square Cypress 78 x 47 3,666 330 8.5 250 190 100 95 - 24 28 34
Coal Harbour 38 x 51 2,096 194 8.5 150 120 120 60 60 40 46 38
Pacific Rim 1 23 x 57 1,388 129 8.6 100 100 130 50 42 38 44 36
Pacific Rim 2 25 x 61 1,581 146 8.6 120 120 150 60 80 44 52 42
Atrium Boardroom 12 x 22 276 26 8.6 ------8
Gallery Boardroom 19 x 29 551 42 8.6 ------20
Oceanview 1 29 x 51 1,433 133 8.6 100 80 105 40 54 39 48 38
Oceanview 2 29 x 58 1,455 135 8.6 100 80 105 40 54 39 48 40
Oceanview 3 28 x 39 1,105 102 8.6 80 50 50 25 38 29 38 26
Oceanview 4 28 x 38 1,065 99 8.6 75 50 50 25 28 24 28 20
Oceanview 1-4 - 5,058 470 8.6 350 270 ------
Oceanview 5 39 x 38 1,482 133 8.6 120 90 120 45 60 32 44 28
Oceanview 6 35 x 38 1,330 120 8.6 100 80 100 40 52 30 40 28
Oceanview 7 26 x 38 988 89 8.6 80 60 80 30 45 30 36 28
Oceanview 8 20 x 38 760 68 8.6 40 30 30 - 18 16 22 16
Oceanview 5-8 120 x 38 4,560 410 8.6 400 340 350 150 - - - -
Oceanview 1-8 - 9,618 - 8.6 750 ------
Oceanview Foyer Left 40 x 25 1,000 - - 100 ------
Oceanview Foyer 40 x 34 1,360 - - 250 ------Right Oceanview Foyer 40 x 62 2,480 - - 375 ------
www.panpacificvancouver.com Prices and menu items subject to change without notice (Minimum 30 persons or add $5.00 per person + $200.00 labour charge)
THE WALDORF h g u $37 o e h c lt n A a r t.
u Chilled orange juice (pre-set) s is s n I s r a Fresh fruit and berries (pre-set) lte to e r h e S g -
a Assorted freshly baked muffins, croissants and Danish ” e . s d r n o a
tit Eggs Benedict with hollandaise sauce ly e d p n m Röesti potato ie o c fr r s u y Tomato Provençale o y lwa m a o s Freshly brewed Starbucks coffee fr t wa r a n p o “T” brand teas, herbal infusions s a THE EUROPEAN CLASSIC r u e o p y
ff $43 ts ta e s s ly l ific
a Chilled strawberry smoothie (pre-set) c e a r P t n a a Granola yogurt and fruit parfait (pre-set) P wh y r is e s v s E
e Assortment of pickles, sliced apples, pears, baguette and Raincoast crackers (pre-set) n . r e e v tiv e n
t Corn beef hash with smoked cheddar, caramelized onion and wilted arugula s tte e a b
r with poached farm fresh egg d u n o a f y o c n e Freshly brewed Starbucks coffee n ie o c e
ffi “T” brand teas, herbal infusions c e n , e r m fe
lis WEST COAST HEALTH n a o n C o i t
s $39 n s e c fe e o r r r p
u Chilled grapefruit juice (pre-set) r o u o g y Granola, yoghurt and fruit parfait (pre-set) , kin a ific c m Harvest muffins and whole wheat croissants (pre-set) a P in n ts a r
P Poached farm fresh egg with fresh cut salsa, sliced avocado on whole wheat muffin ffo e e th r
u with olive oil hollandaise sauce, turkey sausage n o a y th ll y a
r Freshly brewed Starbucks coffee ilit c fo u fa o r “T” brand teas, herbal infusions y THE CANADIAN CLASSIC k tte n e a b $43 a th t ' to n t is n
e Chilled orange juice (pre-set) r wa e I “ th Fresh fruit and berries (pre-set) Assorted freshly baked muffins, croissants and Danish Canadian back bacon Country sausages Herb roasted tomatoes Home-style potatoes Freshly brewed Starbucks coffee “T” brand teas, herbal infusions
Enhance with yoghurt smoothies, choice of fresh fruits or berries $48 per pitcher
www.panpacificvancouver.com Prices and menu items subject to change without notice Comforting & wonderfully satisfying (*Minimum 30 persons for buffet or add $5.00 per person + $200.00 labour charge)
THE PAN PACIFIC CONTINENTAL $25 Chilled orange and grapefruit juice Sliced fresh fruits in season Freshly baked croissants, assorted muffins and Danish Honey, preserves and sweet butter Freshly brewed Starbucks coffee e ic v r
e “T” brand teas, herbal infusions s e y th n , a d p o m fo o THE DELUXE CONTINENTAL C e & th , n
p $28 o u - ts t u e s H - e Chilled orange and grapefruit juice ” ! th e r m e o w r Sliced fresh fruits in season F s g . s in u Selection of dry cereals with raisins, nuts, 2% and skim milk th lo t u a b
e Selection of individual yoghurt r fa g s
w Freshly baked croissants, assorted muffins and Danish wa o h t I n
. Honey, preserves and sweet butter o n g o i s s tin e n
s Freshly brewed Starbucks coffee e g m in m
n “T” brand teas, herbal infusions o n c t la p p y ke a d ts n a two ip WEST COAST c r i u t r o a t $35 p r o r p u p o u f s o Chilled orange, grapefruit and cranberry juice ll to A id d t!
c Sliced fresh fruits in season u fe o r y e g
p Freshly baked croissants, assorted muffins and Danish n s i th wa y Honey, preserves and sweet butter r it e . . v . . e . . r
e Marinated BC salmon hash, poached Canadian Grade A eggs, served with citrus hollandaise sauce fo u n u e o v
y OR e k n th a Corned beef hash (with potato, artichoke, zucchini, tomato, smoked cheddar) d h n T “ a poached free range eggs, citrus hollandaise sauce and snipped chives Canadian back bacon Sautéed mushrooms Freshly brewed Starbucks coffee “T” brand teas, herbal infusions
www.panpacificvancouver.com Prices and menu items subject to change without notice THE TRADITIONAL $36 l a e d to
Ltd Chilled orange, grapefruit and cranberry juice y t s s a ir e F g P Sliced fresh fruits in season P in T - th y ” Freshly baked croissants, assorted muffins and Danish . r s e e v e Toast (white, multigrain, rye) e tim d g a
in Honey, preserves and sweet butter m g u n e o ll y a y Scrambled Canadian Grade A eggs h c wa e s e Crispy bacon e th h t d n in Country sausages a n t e r v Home-style potatoes e ffo , e s , s e e Herb roasted tomatoes n i s tim u r b u e
o Freshly brewed Starbucks coffee r Y o !
m “T” brand teas, herbal infusions ity e c l m o fu s r e d n with n wo r THE EXECUTIVE a tu h e c r u
s $36 to e in c o n Chilled orange, grapefruit and apple juice s a e h r c o a m t Sliced fresh fruits in season e n g e v e e Freshly baked croissants, assorted muffins and Danish w d e n r a Toast (white, multigrain, rye) , fo e b ith g w Honey, preserves and sweet butter n k o r l o wo
to Spa müesli with low fat yoghurt, skim milk, fruits, nuts, honey and flax seed to e b e r t u o s
n Eggs Benedict on toasted English muffin, Canadian bacon, and traditional hollandaise sauce * a le p will * add $3.00 to substitute bacon with BC smoked salmon a it h e c p u Herb roasted tomato o s h is I it d n o Freshly brewed Starbucks coffee a t wh u o e
l “T” brand teas, herbal infusions h p g o u e o p r g th in d d n te fi a i c e r e r u s p a p a le p h c a u s m y s lwa wa a t’s I “ with Enhance with müesli, eggs Florentine, or fresh fruit crêpes served with crème Anglaise or pancakes with maple syrup $6 per person, per selection
www.panpacificvancouver.com Prices and menu items subject to change without notice THE CANADIAN $38 Chilled orange, grapefruit and apple juice Sliced fresh fruits in season Selection of dry cereals with raisins, nuts,
LLP 2 % and skim milk n o s Selection of individual yoghurt m o h T r Freshly baked croissants, assorted muffins, Danish
Mille Toast (white, multigrain, rye) - ” . Honey, preserves and sweet butter with k r Homemade Fraser Valley quiche with roasted bell peppers, caramelized onions and asparagus wo o t Crispy bacon g in s s Country sausages le b a Home-style potatoes with tomato salsa e r we
u Freshly brewed Starbucks coffee o Y .
s “T” brand teas, herbal infusions r a e y s u io v e r p THE PAN PACIFIC BUFFET to n o $44 is r a
p (*Minimum 50 persons for the Pan Pacific Buffet) m o c in Chilled orange, grapefruit, apple and cranberry juice ly th o o Sliced fresh fruits, exotic melons and seasonal berries m s o Selection of individual yoghurt s w Spa müesli with low fat yoghurt, skimmed milk, fruits, nuts, honey and flax seed flo t a e tr
e Freshly baked croissants, cinnamon swirl and carrot zucchini loaf r is Freshly baked assorted muffins, Danish and scones th ke a Toast (white, multigrain, rye) m to Bagels with cream cheese: plain, strawberry, sundried tomato d e p l Honey, preserves and sweet butter e h m a Fresh fruit crêpes with crème Anglaise te r u o Mini mushroom and chive breakfast quiche y d n Poached Canadian Grade A eggs Benedict on toasted sourdough crouton with Canadian back bacon and a u o
Y traditional hollandaise sauce * “ * add $3.00 to substitute bacon with BC smoked salmon Country sausages Farm-style potatoes Enhance with local artisan and Herb roasted tomato international Freshly brewed Starbucks coffee cheese presentation “T” brand teas, herbal infusions $10 per person
www.panpacificvancouver.com Prices and menu items subject to change without notice COAL HARBOUR BRUNCH $65 Chilled orange, grapefruit, apple and cranberry juices White and green asparagus salad with chopped egg topped with double smoked bacon garnish Glass noodle and baby shrimp salad drizzled with rice wine vinaigrette Granny Smith apple and Belgian endive salad with citrus crème fraîche e
s Spring nugget potato salad with kosher dills e th
e Spring greens with choice of dressings: citrus pumpkin seed, raspberry hazelnut, ranch and Italian n r la tu p c u ite o Sliced fresh fruits and seasonal berries h y c r n e A Local artisan and international cheese presentation h c w te e n ic ta n Freshly baked hot cross buns, croissants, assorted muffins, Danish and scones S - o s ” ! ! is Honey, preserves and sweet butter u t I o y . s k g n Smoked steelhead salmon, smoked trout and peppered mackerel, served with capers, red onions a in h th T . d and pickled lemon d o e o s g s Jumbo prawns with traditional cocktail sauce e ly r n p o
im Cold meats platter d r e a b e h
I Mini BBQ pork buns, pork and shrimp dumplings, chili sauce will e ll. n
o Vegetable spring rolls with plum sauce we y r e lly v a e e r
d Herb crusted roast striploin of Alberta beef, red wine jus, horseradish and mustards t n n a f we o t Eggs Benedict and Florentine e I r . a k c e Double smoked bacon and country sausages n we ke is ta e th Translucent spring salmon with fennel beurre blanc and lotus root chips b t n ll e v
wi Jardinière of market fresh vegetables e g y in m Gratin potatoes th f y o r e e r v a e Green apple chocolate mousse, creamy hazelnut tort, strawberry shortcake roulade, fresh fruit flan, c t a g
th Blackforest cake, cinnamon rum raisin apple pie, Kahlua chocolate mousse in a martini glass, crème kin w ta o r brûlée, NY style cheese cake, Australian coffee cake and assorted pies kn fo u to o s y n
k Freshly brewed Starbucks coffee n tio a c h n “T” brand teas, herbal infusions T “ fu
Enhance with an omelette station with fillings to include shrimp, smoked salmon, ham, mushrooms, peppers, tomatoes, cheese and scallions $15 per person plus Chef labour charge $250 per chef
www.panpacificvancouver.com Prices and menu items subject to change without notice Perfect suggestions to enhance your breakfast buffet Priced as additions to the buffet ia b m Smoked salmon platter with pumpernickel and traditional condiments (min. 20 persons) $12 per person lu o C h Cold meat platter: prosciutto, French ham, salami (min. 20 persons) $12 per person itis r B
ty Canadian Grade A eggs Florentine $5.50 per person ie c o S
n West Coast smoked salmon Benedict with citrus hollandaise $7 per person o s kin r Local artisan and international cheese platter $10 per person a P - ” ! t! Spa müesli with low fat yoghurt, fruits, nuts, honey and flax seed $6 per person s la b a Hot oatmeal with milk and brown sugar (min. 20 persons) $5 per person d a h ts s A glass of yoghurt: layered with granola, seasonal berries, sprinkled with pecan nuts $10 per person e u g e Fruit crêpes with crème Anglaise (min. 20 persons, 1½ pieces per person) $6 per person th ll a d
n Berry compote $3 per person a ic if r r Pancakes with warm Canadian maple syrup (min. 20 persons) $6 per person te s
wa French toast: brioche dusted with icing sugar, served with warm Canadian maple syrup $6 per person d o
fo (min. 20 persons) e th , g Sliced banana bread, scones, carrot zucchini loaf, assorted muffins, $38 per dozen in d n or lemon poppy seed loaf (min. 1 dozen) ta ts u o s Assorted bagels with plain, strawberry, sundried tomato cream cheese, $6.50 per person wa e sweet butter and preserves ic v r e s e Assorted Danish selection (min. 1 dozen) $42 per dozen th d n Cinnaon buns (min. 1 dozen) $42 per dozen a ff ta s Assorted croissant selection of almond, chocolate hazelnut, cappuccino, r u o
Y or lemon (min. 1 dozen) t! h g i n Fresh berries in season $10 per person g in d n Sliced fresh melons, market fruits and berries in season $9 per person ta ts u o Omelet Station per person n a s
wa Waffle Station, fresh fruits & berries, nuts, whipped cream, dolce de leche, per person t I warm Canadian maple syrup, chocolate sauce Selection of individually packaged preferred breakfast cereals, with 2 % and skim milk $5 per item Selection of plain, low fat and fruit yoghurt $5.25 per item Yoghurt smoothie with bananas, choice of fresh fruits or berries $50 per pitcher Chilled watermelon or honeydew melon juice $44 per pitcher Chilled orange or grapefruit juice $42 per pitcher Tomato, pineapple, apple or cranberry juice $38 per pitcher
www.panpacificvancouver.com Prices and menu items subject to change without notice lty a e R t s Create a theme! Design memorable expressions of style & creativity. a o C
t (*Minimum 30 persons required) s We n tto u S
– UTOPIA $20 per guest ” t. n e v e Fresh fruits, yoghurt and granola parfaits le b a
r Selection of dried fruits, berries and nuts o m e Whole fruit display m ly Low fat bran muffins u tr a Homemade cookies and energy bars e t a e
r Assorted jugs of juice c to
r Freshly brewed Starbucks coffee e th e “T” brand teas, herbal infusions g to g n ki r $20 per guest
wo COFFEE TALK to d r a Assortment of doughnuts w r fo Fresh fruits and berry salad ‘martini’ g kin Cinnamon puff pastry twists o lo
m Lemon squares a I .
ir Selection of assorted soft drinks a h s Freshly brewed Starbucks coffee e fr f o “T” brand teas, herbal infusions h t a e r b te le MORNING DEW REFRESHER $19 per guest p m o c a Pitchers of cucumber and lemon infused water o ls a Mixed berry yoghurt smoothies d n a
t Miniature bran, granola and carrot muffins h lig
e Fresh fruit skewers d a Dried fruits, nuts and berries h c u s Freshly brewed Starbucks coffee is m “T” brand teas, herbal infusions lis a n io s s fe o r COUNTRY MARKET $16 per guest p r u o Y
“ Fresh fruit skewers Brownies, spice peach blondies and cinnamon pecan monkey bites Chilled lemonade Freshly brewed Starbucks coffee “T” brand teas, herbal infusions
www.panpacificvancouver.com Prices and menu items subject to change without notice Enhance with a professional chair massage t n e i or cappuccinos, lattes & espressos, brewed to r e p x order for your event E - SWEET TOOTH $17 per guest ” . h
tc …Speak to your Catering Professional for i h Kettle popcorn a
t details and pricing u
o Assorted candy bars
with Peanut and plain M & M's ff o t Assorted soda pop and water n we Freshly brewed Starbucks coffee g n i
th “T” brand teas, herbal infusions y r e v e e r u s PROSPECT POINT $24 per guest ke a m
to Oatmeal squares m is l Chocolate fountain with fresh fruits, angel food cake, marshmallows and lady fingers a n io s Sparkling and still bottled water s fe o r Freshly brewed Starbucks coffee p d n “T” brand teas, herbal infusions a il ta e d o t
n THE FRENCH QUARTER $29 per guest tio n tte Traditional tea time finger sandwiches (3 pieces / person) a r u o Fresh fruit and berry salad ‘martini’ y d
te Freshly baked scones served with Devonshire cream ia c e
r French pastries and Madeleine p p a Assorted soda pops and waters I . e c Freshly brewed Starbucks coffee n e r
fe “T” brand teas, herbal infusions n o c S A P e CHILL OUT $20 per guest th n o lp
e Create your own sundae h r u Vanilla, chocolate and strawberry ice cream o y r
fo Candied pecan nuts and Oreo cookie U O
Y Chocolate shavings NK
A Strawberry compote and assorted sprinkles H T Chocolate sauce, raspberry coulis and homemade butterscotch sauce ig b y r Freshly brewed Starbucks coffee e v a “T” brand teas, herbal infusions with in g in p ENGLISH BAY $21 per guest p o P “ A selection of mini ‘nostalgia’ cupcakes Chocolate dipped tuxedo strawberries Assorted juices, soft drinks and sparkling water Freshly brewed Starbucks coffee “T” brand teas, herbal infusions
www.panpacificvancouver.com Prices and menu items subject to change without notice t n e i r
e We’ll coordinate your break to your taste and schedule p x E - ” . h “Vancouver Cookies” ~ umbrella shaped sugar cookies dipped in chocolate $36 per dozen tc i h
a Mini ‘nostalgia’ cupcakes ~ double chocolate or lemon with coconut frosting $44 per dozen t u
o (Minimum 2 dozen order of each type)
with Giant oatmeal, peanut butter, white chocolate or chocolate chunk cookies $41 per dozen ff o t Chocolate dipped biscotti $48 per dozen n we
g Crunchy oatmeal squares $48 per dozen n i th
y Double chocolate brownies, lemon bars or Nanaimo bars $48 per dozen r e v e Croissants, Danish, cinnamon swirls or apple turnovers $42 per dozen e r u s Assorted loafs – blueberry lemon, banana chocolate chip, harvest ke a Australian coffee cake m to Deluxe mini finger sandwiches (each order allows 4 pieces) $15 per order m is l a (serves 50) n Sliced fresh fruits and berries in season on a platter $500 per platter io s s Market basket of fresh whole fruit $4 per piece fe o r p Lemon, fruit or chocolate ganache tartelettes (*Minimum 2 dozen order of each type) $48 per dozen d n a
il Chocolate dipped tuxedo strawberries $50 per dozen ta e d Crème puffs o t n Assorted macaroons tio n Fruit skewers with Belgian chocolate sauce $7.50 each tte a r u Fresh vegetable crudité display, hummus, herb and red pepper dips (serves 50) $375 per platter o y d Red, yellow, blue corn chips, plum tomato salsa and avocado dip (serves 20) $90 per order te ia c
e Mixed nuts (serves 20) $100 per order r p p a Pretzels, chips, ranch dip and red pepper aioli $75 per order I . e c Local artisan and international cheese presentation (serves 50) $550 per platter n e r
fe Assorted individual yoghurt – regular and low fat $5.25 each n o c
S Assorted Häagen-Daz ice cream bars $7.50 each A P e Assorted chocolate bars (Mars, Snickers, Oh Henry, Coffee Crisp, Smarties, M & M’s) $4.50 each th n o Vector energy bar, Harvest granola bar and Kellogg’s Nutrigrain Apple Cinnamon bar $5.50 each lp e h r u o y BEVERAGES r fo
U Regular, decaffeinated Starbucks coffee, “T” brand teas and herbal infusions $5.50 per person O Y Yoghurt smoothie with mango raspberry and choice of fresh fruits or berries $50 per pitcher NK A
H Hot chocolate with whipped cream, dark and white chocolate shavings $6 per person T ig b Chilled tomato, pineapple, apple or cranberry juice $40 per pitcher y r e v Chilled orange or grapefruit juice $44 per pitcher a Lemonade or iced tea $38 per pitcher with in
g Fruit juices, soft drinks, Nestea or still water $5.50 per bottle/can in p p San Pelligrino sparkling water (355 ml / 750 ml) $6 / $12 per bottle o P “ Gatorade or carbonated specialty beverages (Jones Soda) $6.50 per bottle Red Bull $7 per can Soya or chocolate milk $38 per pitcher 2 %, skim or homogenized milk $32 per pitcher Cappuccino bar Host pricing available
www.panpacificvancouver.com Prices and menu items subject to change without notice Inspired by the freshest of the season (*Menu includes freshly brewed Starbucks coffee, and “T” brand teas & herbal infusions, minimum 3 courses) (*Minimum 30 persons for add 5.00 per person + 200.00 labour charge) with w ts e n i v lie e c R ir lp e e th Y SALADS f – o ” . . d . a s e g h Grilled asparagus with baby spinach and frisée salad with walnut vinaigrette in a d p d e
t and crumbled goat cheese Feta s we - t e o n n o y e Fraser Valley greens with raspberry gel and summer berries with ice wine vinaigrette $15 r a wh y d r t n s a Crisp Caesar salad greens and parmesan crisps with herbed virgin olive oil $15 u , d la in a l croutons and maple candied bacon g te t, o e h u e q
n Hot House vine ripened tomatoes with frisée greens and baby bocconcini $15 th a b in a t drizzled with balsamic vinegar, basil oil and fresh cracked Szechuan peppercorns s r e fo b e e c a th l f p o t to s - e o b g e e SOUPS th th - is ll l a b te
o Fire roasted butternut squash soup with chive & maple crème $12 e H th n ific o c a e Elephant roast garlic flavoured Roma tomato bisque with olive croutons $11 r P a n y
a and pesto drizzle e P th e , h e T . m
k Coastal mountain forest mushroom soup, laced with truffle oil, $13 s m a o n fr pink peppercorns and chive cream e v e e is a y r e p West Coast seafood chowder with Pemberton nugget potatoes and $14 th h c e r u
fo garnished with crispy beets m e s b e it iv e e c Leek and potato soup with Chantilly cream and snipped chives $11 id e r v l o r te p o
n Thyme and oregano infused minestrone soup with baby vegetables and beans, $11 H e th ific c d topped with olive and feta cheese bruschetta crouton a n P a n ts a n P e wa h t t n t a lie t c n e e th tm t r a a h p w De te s a e ic ip v r tic e n S a ts to n e v ity E c a e p h T a “ c
www.panpacificvancouver.com Prices and menu items subject to change without notice ENTREES VEGETARIAN West Coast forest mushroom ravioli with blanquette of baby vegetables $27 in lemon verbena sauce, garnished with parmesan crisps . c Chef’s paneer (Indian cottage cheese) and vegetable curry $27 n I ll with cumin scented basmati rice De ' O m a Creamy barley risotto with braised artichokes and ratatouille, $27 e T -
” napped with spicy tomato sauce and white wine sauce it! r i p s r Fire roasted vegetable and portobello mushroom cannelloni with $27 u o y
e basil Roma tomato sauce, gratinated with goat cheese with focaccia crostini v lo I ! e Gluten free spaghetti, san marzano pomodoro sauce, and grilled vegetables $27 m ti le b a r FISH o m e m
a Seared Pacific salmon with English pea and mascarpone risotto topped $30 t u b with cherry tomato bruchetta , e m ti t r Crispy seared lingcod with caper and chive Yukon gold potato, citrus burre blanc $30 o h s a
h Seared sablefish with tomato fondue and crispy saffron risotto cake $32 c u s in d n MEAT & POULTRY A ! life y Goat cheese and sundried tomato stuffed chicken breast with whipped potato $29 m d e And nicoise olive juice h ic r n e Herb marinated free range chicken breast with baby vegetables and white cheddar $29 ly u tr and chive mash potato, merlot jus e v a h
u Charbroiled New York steak and tiger prawns on roast garlic mashed potatoes and $32 o Y t! buttered garden fresh seasonal vegetables served with Okanagan vintners reduction s e b e
th Korean marinated flat iron steak with kimchi and bacon fried rice, baby bok choy, $34 e r a crispy lotus root u o Y “ WORKING LUNCH Chicken pot pie with French brie cheese and hand cut vegetables wrapped in puff pastry $34 served with baby green salad
www.panpacificvancouver.com Prices and menu items subject to change without notice n tio ia c o s s A d o o F lth
a DESSERT e H n ia d Blackforest cake, blackout sponge layered with sour cherry marinated in Brandy syrup, $13 a n a
C chocolate cream and cherry mouse - ” . y o j
a Chocolate Hazelnut Napoleon, chocolate puff pastry, Chocolate cream de Patisserie $12 h c u Crunchy praline, apricot compote s r e v u o Tiramisu in Martini Glass, Mascarpone cream, coffee brandy soaked lady finger, $13 c n a
V chocolate sauce and chocolate fettuccini garnish to ip
tr Fresh Strawberry Cheesecake, baked cheese cake on Oreo cookie crumb, $12 l a u n fresh macerated strawberry covered in strawberry glaze n a y m Bread pudding layered with Banana and chocolate chips baked in silky smooth custard $12 s ke a served with Vanilla sauce m ific c Lemon coconut tart, crispy baked tart shell filled with lemon cream, coconut cream, $12 a P n a sprinkled coconut flakes garnished with mango & raspberry sauce P e th t Milk Chocolate rice pudding infused Mexican Aztec spices, $12 a m a garnished with Coco nibs and cassis blueberry compote te e r ti
n Trio of home-made fruit sorbets with fresh macerated fruits and Lady Finger $12 e e th
y Okanagan peach cobbler baked on sable crust, served with ginger cardamom $12 b d e id Strawberry rhubarb pavlova, crisp meringue crust shell with soft and light center, $12 v o r p dusted with matcha tea, fresh strawberry-rhubarb compote, cinnamon mint gelato lity ita p Albino coffee panna cotta served with Kahlua coffee glee and amaretto cookie $12 s o h e h T . k e we is th s u r fo e n o d e v ' u o y ll a r fo u o y k n a th to like d ' I “
www.panpacificvancouver.com Prices and menu items subject to change without notice (*Minimum 30 persons for buffet or add 5.00 per person + 200.00 labour charge)
*(Perfect for a maximum of 100 persons) e BROCKTON OVAL r a ff $45 ta . S c . n I k c s a Chef’s daily soup feature n b d tio e lu fe o Tossed greens with ranch dressing and honey herb vinaigrette S e d e itiv c s OR n o a p v f d o Hearts of romaine with Caesar dressing and focaccia croutons A t P lo H a
- Pasta salad with sundried tomatoes, fresh herbs and garden vegetables d ” . e e iv New potato salad with Kosher dill dressing m e o c e lc r Market fresh vegetable crudités and dips I we . l e e c n fe Create your own sandwich ie s r u e p ke x Assortment of sliced breads, rolls, baguettes a e t m a
e Assorted shaved deli meats – honey ham, roast beef, herbed chicken breast to r g id a d
l Ice shrimp salad u te o o y h
t Egg salad a e th th
t Traditional accompaniments: ll a a y te a Lettuce, tomato, onions, cucumber, hot peppers, pickles, mayonnaise, mustards, horseradish a d i r c e te r s p e p y Fresh fruit and berry salad a e c lly n Assortment of bars and squares e a r e r fe n o we c Freshly brewed Starbucks coffee, “T” brand teas, herbal infusions – r r u o fte g a d kin a ke o m r lo fo e r ll a a “THE DRIVE” TRATTORIA PASTA BAR s u d o e y e
n $47 k r n u a o th ll y
a Assorted rolls, focaccia, grissini, sweet butter ll g a n n i r o s u r
s BC forest mushroom soup e n p e n to i l t Hearts of romaine with Caesar dressing and focaccia croutons a n n o wa ti
t Fraser Valley greens with assorted dressings p s e u c j x I Grilled Mediterranean vegetable and Portobello mushrooms with balsamic glaze “ e Grape tomatoes and baby bocconcini salad with sweet basil oil Pasta buffet with tri-coloured penne, cream rosé sauce and Bolognese sauce Spinach and ricotta cheese cannelloni infused with oregano and pecorino cheese Fresh fruit and berry salad Tiramisu cake and pistachio cherry tart Freshly brewed Starbucks coffee, “T” brand teas, herbal infusions
www.panpacificvancouver.com Prices and menu items subject to change without notice WHISTLER MOUNTAIN $49 Assorted rolls, flat bread, grissini, sweet butter r fo 2 Chef’s daily soup feature t 1 s h 0 2 ig f wa n o l d Orechiette pasta salad with baby shrimp and sundried tomato s a o s ic o a f l g C a e Farmers market vegetable display with assortment of dips g m th , a tin d
s Fennel, cucumber, cherry tomatoes and green olive salad with lemon olive oil dressing a u ke d o wa a o l r is h G it Grilled flat iron steak with fondant vegetables, crispy shallots and natural jus T l o ! n e
tifu Lemon and thyme roasted chicken breast with wild mushroom ragoût ila u tim a e Kits ife b - l Grilled zucchini, Portobello mushrooms, bell peppers, eggplant with roasted garlic . a w t” t o n s h Herb polenta e la y v b e to d m s
o Peak to peak chocolate mousse and snowball macaroons ie r we r p a o r e m r Fresh fruit salad e fte a we m y e ir e v e
a Freshly brewed Starbucks coffee, “T” brand teas, herbal infusions th th h t m a o r will o e v ts llr e n a e b it d t e u h tu t o s b d e
a THE MEDITERRANEAN e r th g t te a n $48 lkin e th y ta t e h e r th ig
n Freshly baked rolls, flat breads, pita, butter n we r e s la u Wh c kid . Chef’s daily soup feature e g ta h c n i T e t . p a y s r
a Cucumber, red onion, bell pepper, olives and goat cheese crumble with lemon herb vinaigrette tiv lo p r g a fo c Selection of Northern and Southern Mediterranean olives its e ff r a e in t s w g Hummus g ll in a zin lm e
a Israeli couscous salad with dried fruits and bell peppers r e m tu a r wh r a r Select garden greens with Italian dressings e p u v e o o d y s d ir e n Olive crusted tilapia with citrus infused butter sauce wa a th r u a o to b Herb marinated breast of chicken with balsamic glaze y l t r a k e n iv s r a
s Pilaf rice r e a th d o m e t Chef’s selection of seasonal vegetables o th fr ike d l ts n n ld a
e Fresh fruit and berry salad u s d u wo tu io
s Baklava and Turkish fruit cake lic e e We “ th d Freshly brewed Starbucks coffee, “T” brand teas, herbal infusions
www.panpacificvancouver.com Prices and menu items subject to change without notice PACIFIC RIM EXPRESS $53 Hot House salad greens with sesame soya lychee vinaigrette Fried tofu salad marinated in soy ginger vinaigrette, tossed with bell peppers, bean sprouts, spring onion and black sesame seeds s d r l Kung Pao vegetable salad with cashew nuts a wo n o e i s h s T
. Vegetarian samosa, tamarind chutney fe 1 o 1 ty r li 0 p 2 a Indian spiced butter chicken with fresh cilantro u r q e ff’s b r
ta Cumin scented basmati rice m ta s s - te g e p n i
e Assorted naan, poppadom and condiments r fiv S te r d a u ie c o r y r ll Assorted dim sum steamers: pork and shrimp shu mai, shrimp har gow with traditional condiments a s a u y m b ,
to Wok fried gingered vegetables d d s n e e s o v a m
o Chow mein noodles with BBQ pork, spring onions, mix vegetables and shanghai noodles e r l y p p a p R e a r in oyster sauce & a g l n e i h we d Assorted California, dynamite and maki rolls, traditional accompaniments c , d r a e e R w v – o r e ” u Fresh fruit and berry salad . r o h r c Mo u
fo Selection of bars and squares . l m e ia y ic r c v e e r v p e Freshly brewed Starbucks coffee, “T” brand teas, herbal infusions s s u r o o u s y o y k y a n , d r a e g th v , in d is we d o y e a H s w . CLOVERDALE RODEO e r to u t o wid n $49 ld ke r a wa m wo we e to l Chili con carne, sour cream, sharp cheddar, green onions and sweet butter rolls l m ff A fa t. ta s n r e its Golden potato salad with grainy mustard dressing u f m o o o y e m ll s Orechiette pasta salad with sundried tomatoes, artichokes and pesto mayonnaise a u is a d c th n e t a b
a Cajun flat iron steak, fried onions and corn salsa, bourbon flavored jus l u s o te g y o k
lin Crispy pan fried trout with lime and caper butter sauce H n e a fe ific th r c Rosemary & garlic roasted new potato u a to o P r s n e s Grilled valley vegetables with chive butter a e tt P r p le e x is e th Apple strudel with vanilla bean ice cream e th to s g o h h g Seasonal fresh fruit salad tin c u i o n wr We e e . t r
e Freshly brewed Starbucks coffee, “T” brand teas, herbal infusions o a ic n v r e r We e “ s a
www.panpacificvancouver.com Prices and menu items subject to change without notice EARL OF SANDWICH
E $49 P O H e Thyme and oregano infused minestrone soup with baby vegetables and beans th s t d a n s r ie r e Selection of Fraser Valley greens with herb vinaigrette F b m & u
e Cucumber, red onion, bell pepper, olives and goat cheese crumble with lemon herb vinaigrette n v r o u o kh Golden potato salad with grainy mustard dressing r d e e k s e s d a
n Assorted pickles and olives p a r u V - s
” Potato chips . ly We d ! n s ie u Display of mini bite sized hot sandwiches (choose 3 of the following) r fr o d f n
” Monte Cristo triple-decker with ham, Swiss cheese, turkey a e t ic n o Steak sandwich with caramelized onions, on toasted sourdough ie h c - f ffic o e
- Montreal smoked meat with grainy Dijon mustard on pretzel bun t c lly a ta
n Grilled Mediterranean vegetable on black olive bread with Fraser Valley goat cheese and olive tapenade n o c tio “ p New York philly steak sandwich on toasted baguette with caramelized onion and peppers with provolone e e c x th e e cheese and horseradish mayo s r we wa Memphis BBQ pulled pork on toasted brioche with frisée greens u ff o y ta s t a e Dulce de leche, whipped custard with layers of orange mango gelée, and double chocolate sponge th th r s e a s e Fresh fruit salad s y o is b r th u – o Freshly brewed Starbucks coffee, “T” brand teas, herbal infusions y r a ll e te y t s to t la e n g VAN DUSEN GARDENS r a fo th r ’t $47 n tte o e d b – h ] c ts u Chef’s daily soup feature n m e v o e s [ s r Garden fresh vegetable crudités and dips u o wa f e o Golden potato salad with grainy mustard dressing ic ll v r a e g s Orecchiette pasta salad with sundried tomatoes, fresh herbs and garden vegetables r tin e a n
tr Moroccan style chick pea salad with bell peppers, onions, tomatoes, cilantro and green chilies in s d e r h i c e Tossed greens with a selection of dressings r o th r d n fo
a Display of open faced and closed gourmet sandwiches (choose 4 of the following) u ) o y ts s k
e Roast beef on herb focaccia with horseradish mayonnaise n u a g th 0 Roast breast of turkey on spinach naan with cranberry chutney 0 to 7 1 e t r Blackened chicken Caesar wrap with select salad greens, served alfresco o e v n o k ( Alderwood smoked salmon on mini bagle with cream cheese, garnished with capers and onions ic r e u n q in
A Herb marinated roast vegetables and feta in mini pita “ d Shaved ham, Swiss cheese and spinach with Dijon mustard mayonnaise on ciabatta bread Shrimp salad with celery, dill and lemon juice on mini bagel Mango chicken salad in chapatti roll Fresh fruit and berry salad Selection of bars and squares Freshly brewed Starbucks coffee and “T” brand teas, herbal infusions
www.panpacificvancouver.com Prices and menu items subject to change without notice ITALIAN CLASSICO on i at $50 oci s s A t Assorted Italian focaccia, grissini breads en m op Thyme and oregano infused minestrone soup with baby vegetables and beans el ev D Tender baby lettuce with balsamic vinaigrette eer ar Grape tomato and mini bocconcini with sweet basil oil C C
B Grilled eggplant and zucchini with roasted bell peppers, fresh herbs and balsamic reduction - ” e. l Italian charcuterie platter: prosciutto cotta, salami, mortadella and proscuitto di parma ab r ou Spinach, ricotta cannelloni, quattro formaggi av f y l Medallions of chicken saltimbocca with Marsala wine sauce m or f
i Housemade flat bread pizza with tomato, bocconcini and fresh herbs n u e
er Fresh fruit and berry salad w s Zuccotto and panna cotta with espresso gelee or t i b i h ex Freshly brewed Starbucks coffee and “T” brand teas, herbal infusions d an s r e b em m GRANVILLE MEWS d r
oa $49 b , es Assorted rolls, flat bread, grissini, sweet butter egat el Chef’s daily soup feature d om r f Tender baby salad greens, with choice of dressings s t n e Grilled asparagus spears with goat cheese crumbles and raspberry walnut vinaigrette m Orecchiette pasta salad with sundried tomatoes, artichokes and pesto mayonnaise com e h Grape tomato and baby bocconcini salad with sweet basil oil T . s Black and white sesame crusted salmon in carrot infused beurre blanc, sprinkled with crispy root vegetables cces u s Dijon, herb crusted sirloin of lamb on a bed of creamy pancetta bean cassoulet a ce Market fresh vegetables en er f Roast BC new crop rosemary garlic potato nuggets with chopped herbs con
r OR ou Rice pilaf ake m o t Fresh fruit and berry salad g n i
p Pastry dessert inspirations el h or f Freshly brewed Starbucks coffee, “T” brand teas, herbal infusions ou y k an h T “
www.panpacificvancouver.com Prices and menu items subject to change without notice Delectable savouries inspire the imagination! Subject to 19% Service Charge and 12% HST ee t r t i ou m on om C s t as p en THE WEST COAST SELECTION e em r i eas
l $42 pp (allows 6 pieces per person) et P R g. A n i A d S V -
an COLD Papaya and mango with Dungeness crab on Belgian endives t ” s ! t
u Seared venison loin with frisée greens and cloudberry compote o gger i as b
w Grilled eggplant and provolone cheese wrap with sundried tomato purée and basil as s t w t es chiffonade i u g ed r h s ou i w
of HOT Marinated teriyaki beef tenderloin skewer with sweet bell pepper and red onion e ey h t
car Chicken tandoori samosas, tamarind dip at d h t
an Fresh basil and boursin cheese stuffed mushrooms l as ai w et t d er o s t es d on i t t h c ou s
en THE BC SELECTION t r i ab at H t r $47 pp (allows 8 pieces per person) le n i ou ai l m Y E p - g. ” . n i d com COLD Smoked salmon rosette, pumpernickel and quince jelly y en re l ev ha on s l Vegetarian sushi roll with wasabi and pickled ginger u e n f h er T he Pan seared Fraser Valley duck breast on olive crouton with pear relish d w g! l n on a i w re az a y l r am o
f HOT Crispy coconut jumbo prawns with lemon lime chili dip on e f s i er af t s
w West Coast Dungeness crab cakes with chunky fennel dip s s ) e r n i ad ou p Crispy risotto balls with sundried tomatoes, pesto h y p I a d H at “ an h t u o y THE GLOBAL SELECTION cod k e an h
t $48 pp (allows 8 pieces per person) h t y l o t al t eci an p w COLD Basil scented bocconcini and grape tomato on bamboo skewers I es ( , t s Salt and pepper rubbed tuna tartar with spicy Dijon mustard in a savoury cone gh i eal n m t California rolls with wasabi and pickled ginger e as l h t t Grilled eggplant and provolone cheese wrap with sundried tomato puree and basil es as gu ef chiffonade + ch 0 r 0 2 ou y e h o t t HOT Lobster fondue with lemon verbena butter s of t f en al Peking duck roll with vegetable julienne and shiitake mushrooms m i eh l b p Alberta beef sliders on brioche buns with kosher dill pickle, frisée greens and grainy Dijon n O “ com Mini vegetarian pakoras with tamarind dip
www.panpacificvancouver.com Prices and menu items subject to change without notice Reception Social Stations Receptions based on 50 people per station, minimum 3 stations and subject to 19% Service Charge and 12% HST BRICK OVEN PIZZERIA $35 pp Fire roasted vegetable cannelloni, basil roma tomato sauce and shaved parmesan Classic antipasti with marinated grilled artichokes, zucchini, eggplant, peppers, olive and pepperoncini selection The Spicy Italian: cappicollo, pepperoni, prosciutto and chilies Zorba the Greek: spinach, peppers, artichokes, feta, onions and olives The Spago: smoked salmon, capers, boursin and cream cheese e t c th e t o g Dir VIVA ITALIA s m NG I o –
o $40 pp r ” . h s ts u s Display of focaccia, crostini, bruschetta with rustic grissini bread sticks e m u d g n r Prosciutto di parma, melon balls a u s o r ke Selection of classic antipasti with marinated grilled artichokes, zucchini, eggplant, peppers, fo a c it b h
a olive and pepperoncini r ig c ( b d a Baby bocconcini, grape tomatoes with sweet basil oil o s o g wa Action Station of Pasta: Gnocchi, Fusilli, Penne pastas t I lly . a e e r Quattro formaggio, Roma tomato and Napoletana sauces m s r o f wa
t Selection of accompaniments: shrimp, chorizo, sundried tomato, pesto and herbs d n o e o v F e . e g e in fr n ASIAN PACIFIC RIM SPICE TRAIL s e s v e e tr e
s $43 pp th a f s o Szechuan spiced Ahi tuna with mango relish t wa u t o I s . Dynamite, Vancouver, California rolls with wasabi and pickled ginger s m e a tr s te Thai rice paper salad rolls e r u th o y k Asian seafood ceviche in a martini glass o d n to a Old Canton dim sum: pork, shrimp dumplings, dipping sauces ly u o te y le Japanese robata with tofu yakitori, beef teriyaki, chicken yakatori p to m o ks c n Taj butter chicken, with steamed basmati rice, naan bread, poppadom, and chutneys a d h n T a
! Vegetarian samosa, tamarind dip b s o u j io t n lic e e d ific s n STEVESTON VILLAGE FISH MARKET g wa a t m r $43 pp e a s s id e
d Mussels à la Provençale d u e o th Y Baked oysters gratin . d s n s e A c
) Mini cone bundles of tempura fried halibut, wild salmon and prawns c u ws s ie a Homemade potato waffle chips and yam fries v s e r wa e Dungeness crab salad with tropical fruit and frisée greens in a wonton spoon v a ty r r a t s p Pasta salad with baby shrimp and bell peppers in spicy vinaigrette e r g u ig O Creamy country coleslaw “ b
“HOT” STAR ATTRACTIONS $46 pp Foie gras stuffed Aldergrove quail with pancetta and Cognac jus West Coast Dungeness crab “Louis” Herb crusted lamb sirloin Alberta beef sliders on brioche buns with kosher dill pickle, frisée greens and grainy Dijon Chicken saltimbocca sticks with provolone Tempura vegetable bundles with Asian dipping sauces
www.panpacificvancouver.com Prices and menu items subject to change without notice Reception by Design s g Appetizing bounties to be devoured! tin e e Minimum two dozen per selection, priced per dozen and subject to 19% Service Charge and 12% HST . m c r n I u o a f d o a n e a m C o s h
Lilly COLD ic li E - wh ” t . a ) ! t y
n Basil scented bocconcini and grape tomato on bamboo skewers $49 e m m m e u y g
- Smoked salmon rosettes on pumpernickel with quince jelly $58 a t n a ffe m u
b Pan seared Fraser Valley duck breast on olive crouton with pear relish $55 d n n a ia s ff
a Salt and pepper rubbed tuna tartar with spicy Dijon mustard in a savoury cone $55 ta e s l th te d o Seared venison loin with frisée greens and cloudberry compote $54 a h h we ( with Grilled eggplant and provolone cheese wrap with sundried tomato puree and basil chiffonade $48 ! s n tic o s ti c ta Papaya and mango with Dungeness crab on Belgian endive $53 a n r fa te s in Vegetarian sushi rolls with wasabi and pickled ginger (best displayed only) $54 s wa s d tle o n
fo Lobster salad with red and yellow bell peppers with Japanese mayo on a dark rye crouton $60 u o e c th d n a California rolls served with traditional condiments (best displayed only) $60 h tio o n ls e a
m Tuna tataki with citrus ponzu sauce $60 e v to a h d h te c n u s wa s a o d ls 21 n a I a - it! y HOT e e Lill s I n with e s Chicken tandoori samosas with tamarind dip $49 r wh a t e n y le y Tartelettes of roasted chicken with sweet bell peppers and olive tapenade $50 m ta r b e r v e o p Peking duck roll with vegetable julienne and shiitake mushrooms $56 u ts s n e e iz v Lobster fondue with lemon verbena butter $62 n e g f o o c s e d r Crispy fried jumbo coconut prawn with lime, lemon and chili dip $59 e d r n d n a u e h t Pancetta wrapped seared scallops with fresh sage leaf $59 e ia c n e o r d
p Indonesian spiced marinated chicken satay with sweet hoisin peanut sauce $54 d p n a a tly ts West Coast Dungeness crab cakes with fennel emulsion $58 a e e g r d g u I b - Marinated beef tenderloin teriyaki skewer with sweet bell peppers and red onion $55 f is o t s n in
o Prawn tempura with ginger flavoured yuzu dip $59 to p d y e g m . a
. Mini vegetarian pakoras with raita dip $48 . n . a e c m la e Fresh basil and boursin stuffed mushrooms $49 p v a h ke I “ ta Mongolian spiced marinated chicken skewer sprinkled with roasted sesame seeds $54 Mini grilled ham and cheese with prosciutto ham and smoked cheddar on toasted brioche bread $49 Crispy risotto balls with sundried tomato & pesto $54 Mongolian spiced marinated chicken skewer sprinkled with roasted sesame seeds $54 Shrimp and cilantro spring rolls with chili dipping sauce $50 Alberta beef sliders on brioche buns with kosher dill pickle, frisée greens and grainy Dijon $58 Vegetable spring rolls with plum sauce $48 Pacific seafood slider on poppy seed bun $58 Pan Pacific Vancouver favourite*
www.panpacificvancouver.com Prices and menu items subject to change without notice Reception Enhancements Sustenance to appease your desires! Subject to 19% Service Charge and 12% HST COLD DISPLAY
Alaskan king crab legs (100 pieces) $500 e n h u T tio o . Jumbo tiger prawns with cocktail sauce (100 pieces) $300 r ia Y c e l. v o a s u s n o
o A Freshly shucked Kushi oysters with traditional condiments (100 pieces) $300 c i n t y a p tr e V s c u
x Lemongrass infused red Thai curry braised mussels, clams (100 pieces) $300 d e ific n c I n a e y P e g Kosher salt marinated West Coast salmon with Szechuan peppercorn and fresh dill $300 b n o l a e o v P n
a (per side – serves 20 to 25 people) e h h c th r e t T fa a
C Alderwood smoked Nass River wild sockeye salmon with traditional condiments $300 o k B s c - a d ” ! b e
r (per side – serves 20 to 25 people) iv e e e m c th o e e r c g Attractive display of assorted sushi, sashimi and maki rolls with traditional condiments $600 k to c a t will b n (100 pieces) e d v we e e t fe t a x d Fresh vegetable crudité display with hummus, herb and red pepper dips (serves 50) $375 th e n n a u r o s u y n
o Sliced seasonal fresh fruit and berries in season on platter (serves 50) $450 e r tio to u s ta d s c r a e Local artisan and international cheese presentation (serves 50) $550 p n wa x a r e c o f I y . k m o ts d s lo n e I o u . y g e m y ACTION STATION b a m t e t n o r t u we e o c t y I n
d Roast baron of beef with multigrain rolls, horseradish and grainy Dijon mustard (serves 100) $925 t. ie n r h e a g p li u x e o e Roast Alberta beef, New York cut, served on crispy wonton with frisée greens and horseradish $600 d y g a to s zin
u (serves 50) a o wa y m a a k it n n
p Tandoori marinated roast rack of lamb with assorted relishes (per rack) $80 a a n th y a i a E r d G r Fraser Valley duck breast with assorted chutneys (per breast) $30 ta U e te s H g e e a y v Demerara sugar, mustard and clove baked ham with sweet butter rolls, traditional chutney, $550 i d g n in e t kin m
x naan bread, poppadom and condiments (serves 50) a e e m th r to t fo a Wild mushroom sauté station with savoury pastry, fresh herbs and chardonnay sauce (50 persons) $225 u th like o it y ly l k m a Chinatown barbecued pig, lotus crisps and fried wontons (per pig, serves 75) $600 n d e r a a t th ld s u u Pacific Coast halibut and Dungeness crab wellington with tobiko butter (serves 50) $400 ly e m r wo I e I c d d
n West Coast salmon wellington with wild mushroom duxelle, citrus hollandaise sauce (serves 50) $375 in n a s a t e a to n e Station of Pasta: Gnocchi, Fusilli, Penne pastas i r h g s like s s Quattro formaggio, Roma tomato and Napoletana sauces ld u u wa e d d wo o a Selection of accompaniments: shrimp, chorizo, sundried tomato, pesto and herbs I “ fo m Pan Asian Noodle Station: Lo mein noodle, Shanghai noodle, E-fu Noodle Peanut sauce, oyster sauce, and teriyaki sauce Selection of accompaniments: assorted seafood and vegetables Tiger prawns Provençale (100 pieces) $300 Indonesian satay station of lamb and chicken with traditional condiments (100 pieces) $600 Taste of India: vegetarian, prawn and chicken curries served with basmati rice, $400 traditional chutney, naan bread, poppadom and condiments (serves 50)
- Ice carving display enhancements suggested for chilled displays starting at $350.00 to $1,000.00+ - Chef assisted action, carving stations from $250.00 per chef, minimum 2 hours - All hot action stations require chef assistance, from $250.00 per chef, minimum 2 hours
www.panpacificvancouver.com Prices and menu items subject to change without notice Reception Enhancements Lovable indulgences! Subject to 19% Service Charge and 12% HST
SWEET SEDUCTIONS
Chocolate fountain: tower with fresh fruit, marshmallows, angel food cake, lady fingers $17 pp and biscotti. Various colours and flavours available (minimum of 100 people) Chocolate dipped, gold dusted fortune cookies, customized fortunes (100 pieces) $350 *10 days advance notice required Tuxedo dressed chocolate dipped strawberries (100 pieces) $500 Petits fours (100 pieces) $500 to n o e r ti u ia s ‘Mignardise’ gourmet miniature cookies (100 pieces) $500 c a o le s s p A te s
r Chocolatier truffle display, variety of textures, flavours (100 pieces) $500 lu e o s wy b a La n l An array of designer mini cupcakes with various themes and flavours (100 pieces) $450 a ia r s T ” wa . t n I
o Chocolate dipped cheesecake lollipops (100 pieces) $400 ! o r s a in in a m g e
a S’more station: roasted homemade marshmallows, dipped in chocolate, $400 s l it e t o o
d and sandwiched between two macaroon cookies, topped with Oreo crumbs (100 pieces) h r to u o le b th a e wi b e c SWEET ACTION STATION to n e ta p is o s h s o a
d Crème brûlée torch action station: orange ginger, Bailey’s and Ecuadorian chocolate, sprinkled $500 d I n d a n k with sugar, blowtorched to a thin delicate caramel crust, garnished with fresh berries a r ff, wo
ta (100 pieces) d s r a h ific r c u a o
P Crêpe Suzette flambé action station: orange cream filled crêpe flambéed in a classic $500 y n f a o P ll French Grand Marnier orange caramel sauce (100 pieces) e a r th fo ll a in
+ Flaming Lollipops: assorted flavours of fresh fruit sorbet, dipped in meringue $450 a g u a o y u and torched until golden brown (100 pieces) o y k with n k a r h T
“ wo - Chef assisted action, sweet action stations from $250.00 per chef, minimum 2 hours, 1 chef per 100 persons - Additional room displays, propping available $200.00 to $1,000.00+
Pan Pacific Vancouver favourite*
www.panpacificvancouver.com Prices and menu items subject to change without notice Each course designed to inspire the next! All plated dinners require a minimum of 30 persons (or add $5.00 per person + $200.00 labour charge) and minimum three courses and subject to 19% Service Charge and 12% HST h hig d 2 a o 1 o 0 h g 2 uc t *All plated dinner include rolls, flat breads, grissini sticks, a s h t us e uc s ug freshly brewed Starbucks coffee and “T” brand teas, herbal infusions s A to d d a ff e h i a r r t r s e a v m ur , ne o y e v d nne a A ha le
y SOUPS & e v n the o J ha t – u ” o tha t. y West Coast Dungeness crab chowder with wild rice and herb bread stick $19 n s id e a a v s s e r s r e o
tito BC forest mushroom soup with pine nuts, chives and red corn confetti $15 tiv e la p e ding r m d o c nd we
r Seafood cioppino en croûte $17 a u a o r y nds fo r l ie r fo e f t BBQ duck consommé with vegetable julienne and shitake mushroom $14 y y r r ho m o s ll ur wrapped in puff pastry l o A e y t. fe c I ing fe ! k r Fire roasted butternut squash soup with chive crème fraîche and red corn tortilla dust $15 te o o pe v bo ir nd a into the n ng utiful ki wo a o o n l be he o SALADS s ne o s kitc ny wa a his
nd Fraser Valley greens with raspberry gel and summer berries, ice wine vinaigrette, $17 with a dding e b o we nc
B cambozola crouton, candied pecans e i f he r e T h pe . C x e e u Firewood roast beet salad with Belgian endive, watercress and frisée greens tossed in $17 tr but ur o e e s e m a r raspberry walnut vinaigrette with a sprinkle of goat cheese crumbles and candied pecans o e c ha pl s h to to wis d
r Sesame crusted Ahi Tuna with mayo and pinapple relish with Fraser Valley greens in a $15 y te m ha ita g s e
r lychee vinaigrette, crispy wontons a he kin y t a m no the r e
fo Grilled asparagus with baby spinach and frisée salad with walnut vinaigrette will m ff I t ta h. us s and crumbled goat cheese Feta tc tr a ur o m nd y A to nd
l. Caesar salad with fresh grated parmesan cheese, herb virgin olive oil croutons, $15 a e ult t u o ho y and maple candied bacon a diffic to in is u r h o y Baby spinach and frisée greens tossed in apple honey vinaigrette, $16 nk whic dinne d r tha and sprinkled with goat cheese croutons big dding nda A ta “ we s Grilled marinated vegetable tower with Salt Spring Island goat cheese, $18 frisée greens, aged balsamic and chive oil Hot House vine ripened tomatoes with mozzarella and frisée greens, $18 drizzled with balsamic vinegar, basil oil and fresh cracked Szechuan peppercorns
Pan Pacific Vancouver favourite*
www.panpacificvancouver.com Prices and menu items subject to change without notice Plated dinners continued… APPETIZERS
Star anise marinated duck breast and duck confit ravioli with celery root purée and orange $22 s o d a gastrique sauce b r a B t s e Soya marinated black cod on shiso infused quinoa and oven dried tomato served $21 v n I –
” with chili aioli . e m o h
m Charbroiled lemon peppered giant tiger prawns with Dungeness crab and tomato risotto $20 o fr y
wa Pan seared Qualicum Bay scallop and pancetta tournedos on a bed of wild mushroom ragoût $19 a e m o h BC salmon trilogy; slow roasted with balsamic reduction, Alderwood smoked in cedar jelly, $21 like lt and wasabi flavoured BC tempura roll fe I s a ff Ballotine of pheasant with Perigord truffles, purée of BC parsnip, lotus chips and galette $20 ta s r u potato, served with natural wine jus o y f o d u Balic smoked salmon, truffle fingerling potato salad, hard boiled quail egg, lemon emulsion $20 o r p e b
ld Roasted Aldergrove quail breast served with foie gras, pancetta, Swiss chard and truffle jus $20 u o h s u o Lamb Carpaccio with oven dried tomato infused quinoa, mélange of roasted nuts, $20 Y . s a crispy capers and cipriani sauce w it t a th s s e c c u s ENTREES e th m iu s
o VEGETARAN / VEGAN p m y S s s West Coast nine herb ravioli in lemon verbena sauce and parmesan crisps $32 e in s u B r Chef’s paneer (Indian cottage cheese) and vegetable curry with cumin $35 u o g n scented basmati rice ki a m in Creamy barley risotto with braised artichokes and ratatouille, napped with spicy $32 e c n a t tomato sauce and white wine sauce is s s a r u o y
ll FISH a r fo h c Slow baked salmon with truffle scented lobster risotto and baby vegetables, $39 u m y r napped with lemon Chardonnay butter, chive oil and tomato concassé e v ks n a
h Pan seared Steelhead trout with rosti potato, spiced potato carrot puree, $38 T “ baby vegetables and balsamic reduction Pan seared crispy sablefish with nine herb ravioli and baby vegetable with citrus beurre blanc $40 Seared Thai spiced crusted lingcod on caramelized pineapple and coconut risotto, baby vegetables and calamansi lime butter sauce
PanPan P Pacificacific V Vancouverancouver fav favourite*ourite*
www.panpacificvancouver.com Prices and menu items subject to change without notice MEAT & POULTRY
Herb roasted Cornish game hen on wild rice pilaf and pearl onion jus $47 Artichoke, sundried tomato and spinach filled chicken suprême, served with Sage Derby $37 e c n
O Infused potato pave with nicoise olive jus n t. n tio e a v d e n r Breast of chicken stuffed with wild and local mushrooms, served with whipped potatoes, $39 u e o is F a r r e
d bouquetière of vegetables and red wine reduction n Liv fu l n ia fu s
d Herb crusted lamb chop and Canadian Prime beef tenderloin medallion $50 s a e n c a c C u with Pemberton potato lasagna, asparagus spears, baby carrots and red wine glaze - s r ” . e g th in o
n West Coast “Oscar” with beef tenderloin and Alaskan king crab au gratin, $53 n e a v r e e t herb butter Barnston Island baby vegetables and fondant potatoes is a a r th d e n ic fu v Charbroiled NY steak, giant tiger prawns with creamy russet mashed potatoes, $48 r e la s a t G
n seasonal local vegetables and Pinot jus t e h ll e ig c R x E e
V Classic charbroiled beef tenderloin, dauphinois potatoes, thyme buttered vegetables $51 d LI n a 2 1 d
0 and merlot wine sauce o 2 fo r u e o th Surf and Turf Pacifica: beef filet mignon and seafood lobster thermidor $66 t ke u a o m b
a with jardinière of vegetables, mousseline potatoes and peppercorn Cognac sauce to s u n d tio te n iza e n DESSERT a lim g r p o m r o u c o Pistachio alizé cake layered with Pistachio cream, sprinkled roasted Pistachio, $ e g n n o i y r lp wild red passion gel e e v h e r d fo n a
in Coconut dacquoise meringue sponge, Lime infused thyme mousse $ l a a g e a m
e with raspberry mousse center, served with berry tea cookie s c u n o io u lic o
e Crème brûlée, rich custard cream topped with a contrasting layer caramelized sugar, $14 y d k a n a g Vanilla, Orange mandarin, Chocolate or Chai Tea th in r a to p h e s r Black Sesame genes cake, Apricot mouse, Cherry glee burned orange meringue $15 p wi I in , b n sprinkled chocolate micro shavings o j tio g a in d d n n u Creamy Cheese Parfait, light cheese cake, Calamansi gel, ginger candied raspberry o ta F r ts e u o Liv
n Sacher petit, flourless chocolate cake thin layer of our home-made apricot confection $15 a n a d i i d d
a chocolate mousse, glazed shiny ganache finish s n a C Wile e b
th Tropical coupe, fresh Maui pineapple thin sliced, Tahitian Vanilla custard, $15 o f B o f lf e crunchy streusel, served with coconut gelato a h h C e , b in n a g O Crispy baked pastry tart, thin layer cream de patisserie, cinnamon vanilla lemon $16 “ a spiced apples, served with lingberry sauce and cinnamon mint gelato Green apple chocolate mousse tort on a hazelnut sponge, baked apple crumble, $15 fresh green apple sorbet Deconstructed Chocolate sampler, raspberry chocolate mousse, chocolate gelato, $18 chocolate streusel, creamy juniper cardamom ganache
www.panpacificvancouver.com Prices and menu items subject to change without notice Hazelnut Semifredo, half frozen hazelnut milk chocolate semifredo, caramel coffee streusel, $18 and chocolate cookie
Pan Pacific Vancouver favourite*
www.panpacificvancouver.com Prices and menu items subject to change without notice u o Y e . s a le with p k r to o e w ir s to e d e l ' g a s r ffs SEYMOUR ile e iv ta r iv s p n e U e
h $94 per person T C th . $125 per person inclusive of service charge and taxes s d NB n a - h ” tio . r a e ily v u e it m s e l fa v Assorted rolls, flat breads, and grissini sticks ' a I n s o r like ti l lie a e r e t e fe o l p l h o FRESH SALADS a f g s o u in p g g u n o Japanese eggplant, red onion and zucchini salad with citrus vinaigrette r kin lle g a a g h m
c Marinated fried tofu salad with julienne of bell peppers, bean sprouts, crispy pea shoots, in r e d fo n m t o ta u
s soy ginger dressing b ts , h u r g o ie u t
s Marinated artichokes and Mediterranean olive salad o s r a o e th m b k e o
r Red bliss potato salad with grainy mustard dressing j th y , wo m y l Hearts of romaine with Caesar dressing and focaccia croutons to g p s u im kin s a d West Coast mushroom salad with capers and white balsamic vinaigrette m ite we u ly q n llo
, Orchiette pasta with sundried tomatoes and spicy pepperoni sauce o a e t r t o a a n th le r p y fo o h e e p
p DECORATIVE PLATTERS n o s r o y u r ilo o e h y v p d e European ham, Italian meat platter d n e A to d . r ks in Sliced smoked BC salmon with traditional accompaniments e n v m a - u n o th c e Prosciutto and sliced pepper coated roast pork loin p n lt o e a V tf n r a a e ific d c h te a , a P d
r MAIN COURSES t n te s a n la P o e
e Pan seared Pacific lingcod with sundried tomato crusted citrus emulsion b m e y th d m
u Lemon sage infused roast chicken with its own jus g o n with y lo d id a n d Spinach and ricotta cheese cannelloni with creamy rosé sauce s a I s s t, a a n p e e d v p n e a ty r t e y Herb tossed potato nuggets p n th e a c o f c o o a Garden fresh seasonal vegetables n r e e e s a tn lik r le a e P r p . a g a
s DESSERT in ic p m r with m a h ly ip Chocolate mousse, cheesecakes, assorted fruit pies, tortes, cakes c h O s ly e n r
th Sliced fresh fruits, seasonal berries tio tte t u a la e d th r n n g a o in g ly fy in r
r Add Callebaut® Chocolate Fountain a tis a e e a s d d e n a $12 per person e iz h , n c g g u o s in c r d e e r a v All dinner buffets require a minimum of 75 persons and subject to 19% Service Charge and 12% HST h m r wa a e
n *All dinner buffets include freshly brewed Starbucks coffee and “T” brand teas, herbal infusions v te u e r s n u e o wa v y a C d h n I “ a NB
www.panpacificvancouver.com Prices and menu items subject to change without notice Dinner buffets continued… GARIBALDI $97 per person $129 per person inclusive of service charge and taxes
Assorted rolls, flat breads, and grissini sticks C
B FRESH SALADS f f o o p n u o r
tio Sunshine Valley winter baby greens, selection of dressings and vinaigrettes g ia c tic o s s Hearts of romaine Cesar salad, focaccia croutons and Parmigiano Reggiano s ta A n s r fa
e Marinated fried tofu salad with julienne of bell peppers, bean sprouts, crispy pea shoots y a s lo y p with sesame soy vinaigrette lo m p E m e
lth Grilled asparagus salad, chopped free range eggs, crispy shallots, tangerine olive oil dressing l a e te o H – H Fraser Valley golden beet salad with pumpkin seed, scented champagne vinegar dressing ” ! r ific a c e a Israeli couscous with wild rice, sundried BC fruits and raspberry walnut oil vinaigrette y P y n r a e v P Classic Greek salad, feta cheese and olives e e u h T o
y Moroccan style chickpeas with hot house peppers, vine ripened tomatoes, olive oil dressing l! u th f lp wi e g h y r kin r e DECORATIVE PLATTERS v y wo r l e v fu Chilled jumbo prawns displayed on crushed ice with cocktail sauce r e e r d n we Assorted sushi rolls with traditional condiments (2 per person) s wo r e s v y r e s lwa e a MAIN COURSES th t’s ll I A !
m Pan seared BC salmon medallions with citrus infused caper butter sauce ll! e th we t s Red wine and herb marinated Fraser Valley duck breast with roasted root vegetables u a o t a e r Whole roasted grain fed Alberta beef striploin crusted with fine herbs with g s ly th
wa and served with pinot noir sauce - carved in your banquet room o o ff m ta s s ($250 chef carving fee applies) o g s n i e v n r Spinach and ricotta cheese cannelloni with creamy rosé sauce o e s g e e v h T a h ! s t ’ s Potatoes au gratin e n c ld c u u s Rice pilaf a wo t s n e wa Garden fresh seasonal vegetables v t e n r e u v o e e ff, h T ta
“ s DESSERT Chocolate mousse, cheesecakes, assorted fruit pies, tortes, cakes Sliced fresh fruits, seasonal berries
Add Callebaut® Chocolate Fountain $12 per person
All dinner buffets require a minimum of 75 persons and subject to 19% Service Charge and 12% HST *All dinner buffets include freshly brewed Starbucks coffee and “T” brand teas, herbal infusions
www.panpacificvancouver.com Prices and menu items subject to change without notice We l. e t 2 o 1 h 0 2 e Dinner buffets continued… ly th u r J fo d e k i r o r a to BLACKCOMB e m d l, a itu y n a $112 per person g P a
& $149 per person inclusive of service charge and taxes m v e is e j th a f R o – n ” o ! Assorted rolls, flat breads, and grissini sticks y ti a p e d c e e r th a f o k r l FRESH SALADS a e wo m h c White and green asparagus salad with chopped egg, double smoked bacon garnish ly u n m o r w Fried tofu with bean sprouts and crispy pea shoots, soy ginger dressing u o o h s w Glass noodle and baby shrimp salad, rice wine vinaigrette o wa it kn e
c White and red quinoa, dried blueberries and cranberries with a mandarin orange dressing We in . s h
lly Watermelon, rocket greens and feta cheese tossed in mint vinaigrette itc ia h c a e t p Moroccan-style chickpea salad with bell peppers, onions, tomatoes, cilantro, green chili s u e o l- Gingered snap peas, and pickled vegetables fu with r e ff d o n
t Golden and red beets with artisan goat cheese crumble n wo e s w Sunshine Valley spring greens with choice of dressings g wa in d d o d Grapefruit kiwi, late harvest ice wine dressing, ranch and Italian dressing e fo w e h e T th . h d c n u DECORATIVE PLATTERS u m o r o a s g g Chilled jumbo prawns and king crab legs displayed on crushed ice with cocktail sauce in in n th e y r v
e Assorted sushi rolls, nigiri sushi with traditional condiments (2-3 per person) e v r e u e o r Sliced smoked BC salmon with traditional accompaniments d u e s y g o j Beef Carpaccio with cipriani sauce, capers and shaved parmesan n kin e a y m ll r a e fo r n
we MAIN COURSES tio d ia n c a e Crispy Alaskan sablefish with citrus sauce, crispy leeks, taro root and candied orange zest - r s p r p e a li
p Herb roasted Fraser Valley chicken breast with caramelized shallot jus d p n u a s s r Roast rack of fresh lamb with herb crust - carved in your banquet room k u n o a f o th ($250 chef carving fee applies) ll e r a e c m n Homemade butternut squash ravioli with herb butter sauce o i s fr r k u
c o a d b n d e
te Potatoes au gratin x fe e t a to e Rice pilaf r d g t te u n
b Garden fresh seasonal vegetables g wa n I i d th n o a n l a d DESSERT r y a a e P “ h Chocolate mousse, cheesecakes, assorted fruit pies, tortes, cakes Sliced fresh fruits, seasonal berries Local artisan and international cheese with French bread and cheese biscuits
Add Callebaut® Chocolate Fountain $12 per person
All dinner buffets require a minimum of 75 persons and subject to 19% Service Charge and 12% HST
www.panpacificvancouver.com Prices and menu items subject to change without notice *All dinner buffets include freshly brewed Starbucks coffee and “T” brand teas, herbal infusions l a n io t p e c 2
x To refresh and enjoy! 1 e 0 e 2 20% Service Charge and current government Tax of 5% GST apply r th e h b *Should liquor consumption fall below $450.00 (not including service charges & tax charges) within a two hour period per bar, m wit te y
p the following charges will apply: $150.00 per bartender & $150.00 per cashier ta e s S r d u e i o r r g a n i r m u
, Beverage service includes the following amenities: d e v te te u A bartender for every 100 guests S in & m y Soft drinks for mix, orange, grapefruit, cranberry, tomato & Clamato juice c y r n e v Na e Fresh fruit garnish, maraschino cherries, olives, cocktail picks, napkins & swizzle sticks, ice & glassware - d ” e y ff. o j ta n s e B &
F LIQUOR We r . u d o n
y House Brands 8.00 per ounce ke y e b we ks Deluxe Brands 9.00 per ounce n e i r th d r
d Specialty Brands 11.75 per ounce e n v a o d e c o n fo e i l r BEER, CIDER, COOLERS e fu r p e x d e
n Domestic Beer 8.00 per bottle g in wo d d d Import Beer, Cider, Coolers or Micro Brewery Beers and Ales 8.50 per bottle e y we o j e l n e b a o r HOUSE WINE ls o a m e ts
s Canadian White or Red House Wine 43.00 per bottle m e a u g h r c International White or Red House Wine 47.00 per bottle u u s o g d n in r a e t ICE WINES n liv e e v d e r Lang, Riesling 98.00 per 375 ml g n fo iti ff c a
x Quails Gate, Optima 98.00 per 375 ml t s e l is e t th o Jackson Triggs, Riesling 98.00 per 375 ml r h o r f u l o y te o d PORTS h n r a u u o o
y Quinta Do Portal, Moscatel Reserva 1996 105.00 per bottle y e s o t o h n J. M. F. Fonseca 138.00 per bottle c o ti we ia c t e a r
p MARTINIS th p d a la e r g Martini Cocktails (Classic, Cosmopolitan, Lemon Drop) 12.00 per cocktail e o c s in e s
r Deluxe Martini Bar (Absolut Vodka) 13.00 per cocktail r u we o s
s Select Martini Bar (Belvedere, Ketel One Vodkas) 14.50 per cocktail We e r p ff. x e ta s o r t ADDITIONAL BEVERAGES u o y like
y Canadian Champagne punch 170.00 1 gallon, 30 glasses ld b u d e wo d
i Chilled alcoholic fruit punch 170.00 1 gallon, 30 glasses I v d o r n p a Chilled non –alcoholic fruit punch 130.00 1 gallon, 30 glasses e e v ic v te r S e Liqueurs; Grand Marnier, Bailey’s, etc. 9.50 per ounce “ s Cognac (VSOP) 13.00 per ounce Sparkling apple juice – Martinelli’s (750 ml) 12.50 per bottle Sparkling mineral water - San Pelligrino (250 ml / 750ml) 6.00 / 12.00 per bottle Assorted soft drinks, Nestea, fruit juices, still water 5.50 per glass
www.panpacificvancouver.com Prices and menu items subject to change without notice 20% Service Charge and current government Tax of 5% GST apply
HOUSE WINES Canadian Jackson Triggs, Black Reserve – Sauvignon Blanc, BC 43.00 International Lindeman’s Premier Selection – Chardonnay, AUS 47.00 a d a n a C is s CHARDONNAY Quails’ Gate “Family Reserve”, BC 90.00 o r ib F Sumac Ridge, Unoaked, BC 45.00 c ti s y
C Mission Hill, Reserve, VQA, BC 59.00 – ” . r a
e Wolf Blass, AUS 58.00 y t x e n Kendall Jackson, Vintner’s Reserve, CA 74.00 in a g a Louis Latour, FR 65.00 u o y Hardys, AUS 43.00 with g
n Nk’Mip Cellars Winemaker’s Series, VQA, BC 55.00 ki r wo
to RIESLING Gray Monk, VQA, BC 53.00 d r a w
r See Ya Later Ranch Unleashed, BC 50.00 fo k o lo
I SAUVIGNON Monkey Bay, NZ 47.00 d n a BLANC Oyster Bay, NZ 60.00 u o y k n Rodney Strong, Charlotte’s Home, CA 57.00 a h T . t r o PINOT GRIS & Kim Crawford, NZ 66.00 p p u s
s PINOT GRIGIO See Ya Later, BC 55.00 u o r e
n Burrowing Owl, BC 67.00 e g l’s Santa Margherita, Italy 60.00 te o H Wild Goose, BC 53.00 ific c a P n a
P GEWÜRZTRAMINER Tinhorn Creek, BC 48.00 t u o Sumac Ridge, BC 45.00 with e l ib s s OTHER Inniskillin “Dark Horse” Vineyard - Pinot Blanc, BC 47.00 o p n e
e VARIETALS Smoking Loon - Viognier, CA 54.00 b e v a Jackson Triggs Black Reserve - Meritage, BC 62.00 h t o n Ménage à Trois – Muscat, Chenin Blanc, Chardonnay, CA 59.00 ld u Hardys Chronicle “The Gamble” – Chardonnay, Pinot Gris, AUS 51.00 wo s s e c c
u CHAMPAGNES Moët et Chandon – Brut, NV, FR 140.00 s ’s a l & SPARKLING WINES Lanson - Brut, NV, FR 130.00 a G e h
T Sumac Ridge - Stellers Jay Brut, BC 75.00 “ See Ya Later Brut, BC 70.00 Domaine Chandon – Brut, CA 75.00 Seaview - Methode Champenoise Brut, AUS 50.00 Santa Margherita Prosecco, Italy 60.00
Pan Pacific Vancouver favourite*
www.panpacificvancouver.com Prices and menu items subject to change without notice 20% Service Charge and current government Tax of 5% GST apply
HOUSE WINES Canadian Jackson Triggs, Black Reserve – Merlot, BC 43.00 International Lindeman’s Premier Selection - Shiraz Cabernet, AUS 47.00
PINOT NOIR Nk’Mip, VQA, BC 60.00 La Crema Sonoma Coast, CA 95.00 Louis Latour, FR 71.00 y t i s r Kim Crawford Malborough, NZ 66.00 e v i Un o n MERLOT Burrowing Owl, BC 90.00 a l i p a
C Tinhorn Creek, VQA, BC 50.00 – ” ! t n Wolf Blass Yellow Label, AUS 59.00 e v e t a Beringer Founder’s Estate, CA 62.00 re g a Clos du Bois, FR 61.00 h uc s
g J. Lohr Cypress, US 61.00 n i t a re c CABERNET Kendall Jackson, Vintner’s Reserve, CA 78.00 or f l l a SAUVIGNON Sumac Ridge Black Sage, BC 69.00 m he t Wolf Blass Yellow Label, AUS 57.00 k n ha t Erazuriz Max Reserve, Chile 63.00 I . g n i t a
d SHIRAZ E Minor Barossa Valley Estate, AUS 64.00 & SYRAH Rosemount Diamond Label, AUS 59.00 ommo c c a d Smoking Loon, CA 52.00 n a t n a s
a ZINFANDEL Sebastiani “Cask”, CA 65.00 e l p
ry Cline, CA 62.00 e v re e Ravenswood Vintner’s Blend, CA 55.00 w f f a t J. Lohr Painter Bridge, US 49.00 s e c i rv e s OTHER The Show - Malbec, Argentina 56.00 he t VARIETALS Mission Hill Five Vineyards - Cabernet Merlot, VQA, BC 53.00 of l l A “ Ménage à Trois - Zinfandel, Merlot, Cabernet, CA 59.00 Penfolds - Shiraz Cabernet, AUS 54.00 Hardys “The Chronicles Butchers Gold” - Shiraz Sangiovese, AUS 57.00 Wynns Coonawarra Estate - Cabernet, Shiraz, Merlot, AUS 67.00 Peppoli Chianti Classico DOCG, Italy 92.00 Jackson Triggs Black Reserve Meritage – Merlot, Cab Sauv, Cab Franc, BC 59.00 Sumac Ridge Black Sage Vineyard Meritage – Cab Sauv, Merlot, Cab Franc, BC 77.00 Osoyoos Larose, Petales d’Osoyoos – Merlot, Cab Sauv, Cab Franc, Petit Verdot, Malbec, BC 80.00
www.panpacificvancouver.com Prices and menu items subject to change without notice All banquet events are subject to the policies of the Pan Pacific Hotel Vancouver.
FOOD & BEVERAGE One pre-selected set menu is requested for all guests. Final selections must be arranged 3 weeks prior to your event; otherwise a choice on the night of the event is an additional $15.00 per person. All selections are charged at the highest menu price.
Special dietary restrictions may be met if notified 72 hours or three business days prior to the event. In the event that any guest in your group has any food allergies, you shall inform us of the names of such persons and the nature of their allergies in order that we can take the necessary precaution when preparing their food. We undertake to provide, on request, full information on the ingredients of any items served to your group. Should you not provide the names of the guests and the nature of their food allergies, you shall indemnify and hold us forever harmless in from, against, any and all liability or claim of liability for any personal injury that does occur.
Any food service events requested after 9:30 pm and prior to 6:30 am are subject to additional labour charges.
Menu pricing and room rental subject to change.
To maintain food and beverage safety and quality, all food and beverage served in the Hotel is to be provided by the Pan Pacific Vancouver, with the exception of wedding cakes, for which a service charge of $3.00 per person will be applicable if you wish us to cut and serve the cake.
In accordance with BC liquor laws, all alcoholic beverages consumed in licensed areas must be purchased by the hotel through the B.C. Liquor Distribution Branch. Liquor service is not permitted after 1:00 am (12:00 am on Sundays and holidays)
Food & beverage prices are guaranteed for six months from the date menus are distributed. Prices can be fixed up to one year prior to your event with prior arrangements. Please anticipate a minimum 5% increase in menu pricing for the period of 183 to 365 days in advance of your planned date.
Pan Pacific Vancouver favourite*
www.panpacificvancouver.com Prices and menu items subject to change without notice EVENT GUARANTEES The Hotel requires an approximate guest count 10 days prior to your event. It is the sole responsibility of the client to advise the final guarantee to the Hotel, 72 hours or three business days prior to the event. This will be considered the minimum guarantee and may not be reduced. The Hotel will prepare and set 5% above the guaranteed number to a maximum of 20 guests, space permitting. In the event no guarantee is received by the Hotel, the original contracted number will be charged, or the actual number of guests served, whichever is greater. A final guarantee of less than 85% of the contracted attendees will result in a food and beverage attrition.
The Hotel reserves the right to provide an alternate banquet room best suited to the group’s size should the number of guests attending the event differ greatly from the original expected number.
SERVICE CHARGE & TAXES All food and beverage service and audio visual requirements are subject to a 20% service charge. Current government sales tax is 5% GST and is applied to all charges including service charge.
PAYMENT A deposit of 30% of estimated revenue potential or $2,000.00, whichever is greater, is required to confirm all bookings. This deposit is non-refundable unless the Hotel is able to re-book the space with comparable business. A second deposit for 50% of the total value of the event is due 90 days prior to the scheduled event date. A third and final deposit for the remainder of the total value of the event is due 21 days prior to the scheduled event date. Any outstanding balance is required to be paid within 7 days upon conclusion of the event. A form will be issued as authorization to bill any remaining charges. This form must be returned to the Hotel with the third and final payment, 21 days prior to the scheduled event date.
Payment may be made by a certified bank draft or cheque, cash or credit card. We also may require a credit card for our file as guarantee. We do accept applications for credit which can be arranged through our Credit Department, a minimum three weeks are required for processing the credit application. Pan Pacific Vancouver reserves the right to require full prepayment should the Credit Application not be approved.
A maximum amount of $10,000.00 can be charged on a credit card per group. The hotel is required by law to advise Canada Revenue Agency of all cash transactions of $10,000.00 or greater.
www.panpacificvancouver.com Prices and menu items subject to change without notice CANCELLATION Events cancelled within 90 days of the scheduled date are subject to a cancellation fee of full meeting room rental and 50% of the contracted food & beverage revenue. Events cancelled within thirty (30) days will be charged 100% percent of the estimated revenue.
*All cancellations must be submitted in writing.
NO SMOKING IN EVENT ROOMS All event rooms, foyers and within 6 meters of all entrances to the hotel are designated non- smoking areas in accordance with the City of Vancouver By-Laws.
MISCELLANEOUS Use of the hotel name and logo in advertising is prohibited without prior approval.
SUPPLIER PROCEDURES All outside suppliers contracted by Hotel Clients to provide services within the Pan Pacific Vancouver are subject to established procedures and guidelines for access, conduct and security. Please check with your Catering Professional.
SIGNAGE Signs may only be displayed directly outside your designated meeting room and on the floor of your meeting room. The Hotel reserves the right to remove signage that is not prepared in a professional manner or deemed unsightly and untidy. Signs are strictly prohibited in the main lobby and ground entrance area. Signage placement and location is at the discretion of the Hotel according to business levels and appearance.
To maintain the condition of our property for the next customer, the Hotel does not permit any article to be fastened onto walls or electrical fixtures. The usage of tacks, tape, nails, screws, bolts or any tools which could mark the floors, walls or ceilings is prohibited. The organizer is responsible for any damage to the premises by their invited guest(s) or independent contractors during the time the premises are under their usage.
www.panpacificvancouver.com Prices and menu items subject to change without notice SOCAN and Re: Sound FEE All live or taped entertainment/music is subject to SOCAN Fees (Society of Composers, Authors & Music Publishers of Canada) as follows:
Room Capacity With Dancing Without Dancing (seated & standing) 1 - 100 guests $20.56 $41.13 101 – 300 guests $29.56 $59.17 301 – 500 guests $61.69 $123.38 Over 500 guests $87.40 $179.79
All live or taped entertainment/music is subject to Re:Sound Fees (Canadian not-for-profit music licensing company dedicated to obtaining fair compensation for artists and record companies for their performance rights) as follows:
Room Capacity With Dancing Without Dancing (seated & standing) 1 - 100 guests $18.51 $9.25 101 – 300 guests $26.63 $13.30 301 – 500 guests $55.52 $27.76 Over 500 guests $78.66 $39.33
SOCAN and Re: Sound fees are based on the capacity of the room, not the actual number of guests attending the event.
PARKING Parking is owned and operated by Vinci and charged at their prices. If you wish to host parking charges for your guests, please advise your catering contact. Valet is charged at $43.00 (inclusive of applicable taxes), with unlimited in and out privileges.
Self parking charged at the following rates per day: Daytime @ $3.75 per half hour to a maximum of $35.01 from 6AM - 6PM Evening @ $3.75 per half hour to a maximum of $9.00 from 6PM up until 6AM. Rates are inclusive of applicable taxes.
*Group Valet Services available – ask your Catering Professional for details, recommended for more than 20 vehicles.
www.panpacificvancouver.com Prices and menu items subject to change without notice SECURITY The Hotel is not responsible for articles left unattended in Banquet Rooms, and, will not assume responsibility for any loss or damage to items and material brought into the Hotel.
The Hotel, at its discretion, may require security for events at the cost to the client. Only Security Services approved by the Hotel may be utilized. Any event for persons under the age of consent (19 years old) must have a minimum of two security officers, per 100 guests, for the full duration of the event.
Hotel Security Staff are available and will be charged $50.00 per hour or $60.00 per hour if overtime is required.
LABOUR RATES
SET UP FEES Set up fees for all meal events where room rental is waived: o $250.00 for small room bookings o $450.00 for large room bookings
Additional fee of $200.00 will apply for Breakfast, Lunch and Dinner events with less than thirty (30) guests.
For revisions to contracted event set up after room set up is complete is $45.00 per staff per hour.
Chef carving/cooking/serving at a food station (per 2 hours) is $250.00 per chef.
HOST BAR The host pays for all consumed beverages. Applicable taxes and service charge are not included in host bar prices. Bartender labour is $150.00 per bartender. (Bartender labour is complimentary if consumption exceeds $450.00)
CASH BAR Guests are responsible for paying for their own beverages. Cash bar prices are inclusive of taxes. Cashier labour is $150.00 per cashier. Bartender labour $150.00 per bartender. (Bartender labour is complimentary if consumption exceeds $450.00) Hosted Coatcheck (minimum 4 hours) One attendant per 200 guests $45.00 per hour
www.panpacificvancouver.com Prices and menu items subject to change without notice Cash Coatcheck Revenue must cover attendants labour or a charge will be levied at $2.00 per coat.
Delegate Fee for servicing a banquet room without food & beverage is $8.00 per guest.
Labor charges apply to all in suite events and catering.
Additional labour charges on Canadian Holidays $10.00 per guest
2013 2014 2015 New Year's Day Tuesday, January 1 Wednesday, January 1 Thursday, January 1 Family Day Monday, February 18 Monday, February 17 Monday, February 16 Good Friday Friday, March 29 Friday, April 18 Friday, April 3 Victoria Day Monday, May 20 Monday, May 19 Monday, May 18 Canada Day Monday, July 1 Tuesday, July 1 Wednesday, July 1 BC Day Monday, August 5 Monday, August 4 Monday, August 3 Labour Day Monday, September 2 Monday, September 1 Monday, September 7 Thanksgiving Day Monday, October 14 Monday, October 13 Monday, October 12 Remembrance Day Monday, November 11 Tuesday, November 11 Wednesday, November 11 Christmas Day Wednesday, December 25 Thursday, December 25 Friday, December 25 Boxing Day Thursday, December 26 Friday, December 26 Saturday, December 26
BOXES, PACKAGES, FREIGHT - DELIVERIES, SHIPPING & STORAGE The Pan Pacific Vancouver is pleased to receive and assist in the handling of boxes and packages. There is limited storage on property, and we are therefore unable to accept shipments earlier than two (2) days prior to your event. Please coordinate the pickup of items immediately following your event as the Hotel is not responsible for damage to, or loss of, any articles left on the premises during or following any event.
All deliveries must be properly labeled. Please include the name of the group, group contact, hotel contact, number of boxes and date of event. Deliveries must be made to the Receiving/Loading Dock of the Hotel between 8:00 AM and 4:00 PM, Monday to Friday. The Hotel will not accept deliveries made at the front door of the hotel.
Should you require assistance with boxes, packages or freight, a labour charge will be assessed at $45.00 per staff member per hour. The amount will be billed to the group account.
Based on Workers Compensation Board risk assessment the following maximum weight restrictions apply when hotel associates are required to move boxes or materials. Should
www.panpacificvancouver.com Prices and menu items subject to change without notice items arrive at the hotel beyond these limits, a professional moving service may be required to assist in moving the items to your respective meeting or guest room - charges will apply. o Lifting objects weighing more than 25 kg (55 lbs.) more than 10 times per day. o Lifting objects weighing less than 5 kg (10 lbs.) if done more than twice per minute, more than 2 hours total per day. o Lifting objects weighing more than 11 kg (25 lbs.) more than 25 times per day and, above the shoulders, below the knees, or at arm’s length from the body. The Hotel will not receive or sign for COD shipments and is not responsible for shipments left behind.
Please arrange with the shipping company to have your shipment picked up from the Hotel on the last day of your meeting. To assist you, the following is a list of courier companies:
Air Canada Cargo: 604.231.6800 DHL Worldwide Express: 604.278.3984 Federal Express: 604.685.3338 Greyhound Courier Express: 604.523.3600 Loomis Express Courier: 1.877.456.6647 Nova Express Courier: 604.278.1935 Purolator: 604.257.2425 Rush Courier: 604.520.9444 UPS: 604.273.0014
Any shipments from outside of Canada must be registered with Canada Customs to ensure prompt clearance. For more information and to register your shipment, contact:
Doug Nowak, Canada Customs & Revenue Agency C: 604-666-1294 F: 604-666-4470
Customs Brokerage Facilitation & Material Handling
Events on the Move, Paul Griggs 604-647-0130
Banquet Office 604-891-2870 Receiving Hours: Monday to Friday from 8:00 am to 5:00 pm
www.panpacificvancouver.com Prices and menu items subject to change without notice STAGEVISION – BUSINESS CENTRE Hours of operation: Monday to Friday from 8:00 am – 17:00 pm Saturday, Sunday & Statutory Holidays – Closed Extended weekend service @ $250.00 for 8 hours
AUDIOVISUAL The Hotel is pleased to have StageVision as our in-house audiovisual company. All audiovisual arrangements can be made directly with StageVision: T: 604.641.1370 F: 604.641.1369 E: [email protected]
An extensive price sheet can be supplied upon request and billing can be arranged directly through the Hotel. Using an audio visual company other than Stagevision will result in an additional service fee which is applied to each meeting room blocked.
The following House Sound Patch fees will apply for all outside A/V suppliers
For any of the individual banquet rooms $300.00 per room, per day Crystal Pavilion Ballroom or Oceanview 1-4 or 5-8 $450.00 per room, per day Oceanview 1-8 $650.00 per room, per day
*Labour charges will apply should the Hotel be required to supervise the equipment move in and out.
The Hotel reserves the right to approve all specifications, including electrical requirements, from outside suppliers. Outside suppliers must comply with all requirements the Hotel deems appropriate, in our sole discretion, regarding use of function space, facilities and use of Hotel services. The Pan Pacific Vancouver’s Catering department can facilitate all arrangements on behalf of the Group.
FIBRE OPTICS From $800.00 + 12% HST per line
A fiber-optic system is similar to the copper wire system that fiber-optics is replacing. The difference is that fiber-optics use light pulses to transmit information down fiber lines instead of using electronic pulses to transmit information down copper lines.
www.panpacificvancouver.com Prices and menu items subject to change without notice POWER Extension cord or Power bars $10.00 each
Additional power requirements will be assessed and charged at current rates. Additional Electrician fees may apply for special requirements. o 30 amp or 50 amp $250.00 per day o 100 amp $550.00 per day o 200 amp $1,100.00 per day
TELEPHONES The Pan Pacific Hotel will provide one in-house phone complimentary in each meeting room. Direct dial, fax, modem lines and speaker phone requests must be arranged one week prior to your event, at an additional cost. Local, long distance and toll free calls will be charged at current Hotel rates. o Registration desk in-house phone $25.00 per day o Additional in-house phone (restricted) $25.00 per day o Polycom with speakers $135.00 per day o Direct dial line (Unrestricted) $200.00 per line
HIGH SPEED INTERNET o High Speed Internet Line $250.00 per day o Activation fee for wired or wireless internet access (one time charge) $65.00 per event o Wireless Internet (1-10 users) starting from $200.00 per day o Video Conferencing prices on request
www.panpacificvancouver.com Prices and menu items subject to change without notice The following procedures are in effect for all event suppliers who deliver to, or work at, the Pan Pacific Hotel Vancouver to include; lighting, sound, audio visual, décor, rentals, production, entertainment, disc jockeys, and bands. We ask that you kindly review and communicate these guidelines to all individuals employed with your organization or contracted for services within the Hotel property. We strictly enforce these guidelines in order to ensure that the comfort, ambience, safety and security of our valuable guests and associates is upheld at all times.
Security/Appearance
1. Personal Identification and clean, professional attire is required. Company uniform, t- shirt with logo or nametag and neat appearance is expected. Unkempt or ripped attire is prohibited.
Conduct
1. A reminder that our hotel is a luxury property and It is our expectation that outside suppliers and contractors, musicians, disc jockeys and technicians conduct themselves in a businesslike and respectful manner. Any conduct or communication that is determined to be unprofessional and disrespectful to Hotel associates or guests may result in eviction from the property and future suspension.
Food and Beverage
1. No food and beverage is to be consumed or brought in by contracted suppliers to any of the public areas of the Hotel. This especially refers to our Atrium space, which is an important reflection of the Hotel’s image and standard of excellence.
www.panpacificvancouver.com Prices and menu items subject to change without notice Access to Hotel
1. All deliveries and access to Hotel for equipment, rentals and décor is through the Receiving Entrance/Loading Dock of the Hotel. The Hotel Receiving entrance is located on sea level via the Waterfront Road. Drive to the north end of Burrard Street. Turn left on Cordova Street and drive down the ramp to Waterfront Road. Turn right at the bottom of Waterfront Road and drive back towards the Hotel. The Pan Pacific Hotel Receiving entrance is the first loading bay on the left-hand side and is noted by a large yellow sign, “Pan Pacific Receiving”. Please ensure that you distinguish this from the VCC loading bay located immediately to our right.
2. The Receiving Entrance door is locked at all times. Please pick up the telephone located on the wall to the left of the Receiving door and contact the Banquet Captain on duty to advise of your arrival. Please ensure you or your colleagues know the specifics of event name, room location and hotel catering contact in order to avoid possible confusion on site. Contact the hotel catering or banquet department in advance if you are unsure of the location of your event.
3. All Suppliers, DJ’s and bands are kindly asked to provide your own carts/dollies to move your own equipment and to expedite your access/delivery.
4. The Banquet team will respond as soon as they are available to escort you to the event room. Please allow sufficient time to allow for delays, as the banquet department may not be immediately available. If you require use of a hotel cart for your delivery, it is advisable to make this arrangement in advance with the Catering contact or banquet department.
5. Do NOT leave your vehicle parked or unattended in the loading bay. Pay Parking is available off the Waterfront Road on both the West and East entrances. Unauthorized vehicles are towed on a frequent basis from this busy area.
6. Our largest service elevator is 12’ in height, depth is 5’ 6”, width is 6’ 6’’. The elevator door entrance is 3’ 6”. Potential oversized deliveries must be communicated in advance and logistics/arrangements will be discussed on a case by case basis to ensure minimal disruption to the Hotel guests.
7. Service hallways must be utilized for transport of deliveries. It is not permissible to move equipment through the public space of the hotel. Exceptions to this include the Atrium space and the Oceanview Suites. When circumstances dictate, the Oceanview Suites can be accessed via the “R” level service elevator corridor and through the World Trade Centre entrance door. As this door is locked at all times, arrangements must be made in advance with the Catering contact for the event who will coordinate this access with our Security Department.
www.panpacificvancouver.com Prices and menu items subject to change without notice 8. Care and attention is required with all hotel property including back of house service corridor floors, walls, elevators and doorways. Any damage, which occurs to hotel property, will be assessed and charged to the responsible supplier.
Suppliers are NOT to access the Oceanview Suites via the Hotel Main Kitchen elevators without permission from Hotel contact. No deliveries or access with equipment are permitted through the Hotel front door entrance, parking elevators, or Hotel guest elevators.
Safety in the Workplace
1. The Pan Pacific Hotel complies with all WCB regulations to Safety in the Workplace. All outside contractors supplying services the hotel must also comply with above mentioned regulations. In situations where the services provided include the moving of equipment, or the setting up of equipment and displays, or the use of ladders or other like equipment, the hotel requires a copy of your written safe work procedures, and your WCB account number for our files. The hotel has the right to issue stop work orders in the case where no procedures are available or service providers are not trained in safe work procedures. Unsafe acts by service providers will result in immediate cancellation of service agreements. Safety in the workplace is an important issue which protects both the hotel and service providers.
2. The maximum volume level permitted at a constant sound is 85 decibels.
* * *
Please contact our Catering or Banquet Department if you have questions or require clarification on any of the procedures. We look forward to working with you in orchestrating a superior event and experience for our guests. Thank you for your assistance and support. We are in turn committed to providing professional cooperation to our suppliers, resulting in a mutually beneficial business relationship.
Catering Office – 604.895.2489 Banquet Office – 604.662.8111 Extension #4225
www.panpacificvancouver.com Prices and menu items subject to change without notice