PARK EVENTS PACKAGE 304 13th Ave. SW Calgary AB / 403-263-2999 [email protected] “#1 Best New Restaurant” —Calgary Herald— “Amazing New Restaurants In Canada” —O Canada— “Top Ten New Restaurants in the Prairies” —The Globe and Mail— ABOUT SIDEWALK CITIZEN Our food is inspired by the bustling street foods of Israel, the sun drenched markets of the Levant re- gion and the vast outdoors of mountains and prairies around us, combining Mediterranean flavours with local ingredients. We are committed to our local growers and to the environment using the best produce the province and surroundings offers, from organic wheat, grains and seeds to fish, meat and vegetables. Everything is made from scratch. Offering a unique virtue of having the bakery, we provide fresh organic breads, pastries and desserts. Our team of chefs is passionate, imaginative and creative. Our meat and fish options are thoughtful and our vegetarian and vegan options are plentiful and bursting with flavour and substance. We are committed to helping you create a menu that matches your style, values, whims and your budget. Whether you are looking for a reception style ser- vice with appetizers and cocktails, a multi course sit down dinner, or a family style bountiful spread, we are able to create the ideal experience for you. CHEF COLIN METCALFE Colin started his culinary career by taking the appren- ticeship program at SAIT. After graduation he start- ed working at Catch Restaurant where he learned all about cooking top quality seafood and how to run a successful kitchen. It didn’t take long before moved his way up to running the Oyster Bar restaurant. While at Catch he implemented the Ocean Wise pro- gram, helped to win the national 2009 Gold Medal Plates competition and won many oyster shucking competitions. After 5 years at Catch he moved on to run Thompsons restaurant at the Hyatt as well as the Raw Bar Restaurant at Hotel Arts. He would com- pete again in the national Gold Medal Plates com- petition 2011 with Hotel Arts. After working in large hotels for a couple of years he moved on to work for the Concorde Group where he helped open Model Milk, Double Zero Pizza and National Beer Hall. After working with the Concorde Group for almost 2 years the moved on to work with Sidewalk Citizen Bakery in March of 2012. He currently still works at the bak- ery and he also teaches a variety of cooking classes at the Paintbox Lodge in Canmore. CONTACT: Kylie Ward, General Manager [email protected] PARK: SOLARIUM In the geographical and cultural center of the city, Sidewalk Citi- zen Restaurant in Central Memorial Park is a space filled with light and life. Featuring a one of a kind Solarium, it pays homage to the quiet spaces we go to experience nature within a city, share food, conversation and company. As Calgary’s first public park recently designated a national his- toric site, Central Memorial Park is a prominent place in the city’s urban fabric. Developed during Calgary’s first major boom at the turn of the 20th century, the park shows the confidence and opti- mism of a young city, a spirit which remains to this day. Central Memorial Park formerly featured ‘garden rooms,’ semi-en- closed” spaces for picnicking and courting, a romantic tradition we are proud to continue. These garden rooms were the inspiration for the Solarium’s wooden lattice structure. Equally reminiscent of a honeycomb, featuring a fig and a lemon tree, the solarium, is a micro climate of permanent summer. The solarium dining room brings the park inside for the winter and seamlessly integrates into the greenery during the summer. From sunrise on, the translucent cladding floods the space with a soft, diffused natural light. The temperatures are controlled by fire places, skylights and fans, fostering an ideal environment for lin- gering as well as for the growth of a variety of subtropical plants. The interior space was re-imagined as a “secret garden” with a mural backdrop, silver tiles reminiscent of water fountains, and vi- brant pink walls to accentuate the lush greens of the vegetation. FLOOR PLANS LAYOUT 1 A. SOLARIUM 42 seats B. KITCHEN/BAR 31 seats fireplace garage door kitchen door fireplace W door S N bar E LAYOUT 2 A. SOLARIUM 57 standing B. KITCHEN/BAR 38 standing fireplace garage door kitchen door fireplace W door S N bar E LAYOUT 3 A. SOLARIUM LONG TABLE 54 seats B. SEASONAL PATIO / TENT RENTAL capacity varies patio tent space fireplace spilling into park garage door garage door fireplace W door S N E MENUS BRUNCH A. $25/person B. $35/person C. $45/person served family style served family style served family style SESAME, DATE & ROSE GRANOLA SESAME, DATE & ROSE GRANOLA FISH PLATE local greek yogurt (sub almond milk), local greek yogurt (sub almond milk), in house smoked & cured fish, fish roe, date honey, fresh & dried fruit date honey, fresh & dried fruit soft boiled egg, cucumber & radish salad, ash cured olives, sprouted seeded rye bread or SHAKSHUKA ASHORA (vegan) eggs poached with tomatoes & turmeric, SESAME, DATE & ROSE GRANOLA red fife wheat berries and steel cut oat chillies, garlic, fresh herbs, feta cheese local greek yogurt (sub almond milk), porridge with cinnamon and fresh apple date honey, fresh & dried fruit HOUSE MADE WHIPPED LABNEH CHEESE GRILLED SOURDOUGH served with grated tomato and olive oil SHAKSHUKA eggs poached with tomatoes & turmeric, SWEET & SAVORY SCONES GRILLED SOURDOUGH chillies, garlic, fresh herbs, feta cheese ASSORTED LOAVES SWEET & SAVORY SCONES HOUSE MADE WHIPPED LABNEH CHEESE almond olive oil cake served with grated tomato and olive oil banana date loaf (vegan) ASSORTED LOAVES almond olive oil cake feature loaf GRILLED SOURDOUGH banana date loaf (vegan) HOUSE MADE SPREADS feature loaf SWEET & SAVORY SCONES hazelnut halva chocolate spread, rose jam, za’atar butter HOUSE MADE SPREADS ASSORTED LOAVES hazelnut halva chocolate spread, almond olive oil cake rose jam, za’atar butter banana date loaf (vegan) feature loaf HOUSE MADE SPREADS hazelnut halva chocolate spread, rose jam, za’atar butter MENU 1 MENU 2 A. COLD CANAPÉS (per piece) A. PLATTERS (serves 10) served sourdough, baguette, challah, gf lavash or cucumber FISH BOARD $110 CHOPPED LIVER with pickled onion & sumac $4 smoked trout, confit mackerel, cured trout, trout roe, labneh, marinated vegetables, soft boiled eggs, TUNISIAN BARRAMUNDI CEVICHE $4 chopped vegetables & avocado mixed bread basket TAHINI BUTTER radishes & za’atar $3 CHEESE BOARD $95 labneh, marinated feta, fried haloumi, house made pickles, LABNEH trout roe & chives $4 ash marinated olives, dried fruit, mixed bread basket HUMMUS roast mushrooms, parsley & tahini $4 VEGETABLE & DIP BOARD $80 mixed raw, cooked & marinated vegetables, hummus, babaganoush, ash marinated olives, tahini trio: pink, green and black, mixed bread basket B. HOT CANAPÉS (per piece) FALAFEL green tahini sauce $3 B. DINNER PLATES (serves 4) “KIBHE” LAMB MEATBALL pine nuts and bulgur $4 PAN ROASTED CHICKEN $98 GRILLED TURKEY SKEWERS za’atar yogurt sauce $4 chickpea ragout, baby greens, roasted tomatoes, GRILLED BISON SKEWERS $5 chicken broth, dried chillies, chives & olive oil moroccan tomato & chilli sauce FRIED CAULIFLOWER $88 FRIED HALOUMI lemon, rose & honey $3 poached eggs, falafel, fresh cucumber & cilantro salad, POPCORN CHICKEN HEARTS tahini & dill ranch $3 tahini, fermented hot sauce, dukkah FRIED CAULIFLOWER $3 OVEN ROASTED TROUT $94 ambah (mango chutney) yogurt & herbs marinated cucumber & radish, bulgar, sesame & yogurt sauce, fresh dill & parsley, sumac DiNNER A. $35/person B. $55/person STARTERS served family style STARTERS served family style HUMMUS HUMMUS chickpeas, paprika & dried chillies, parsley, tahini, olive oil chickpeas, paprika & dried chillies, parsley, tahini, olive oil FALAFEL green tahini sauce FALAFEL green tahini sauce ISRAELI SALAD mint & parsley ISRAELI SALAD mint & parsley GRILLED SOURDOUGH HOUSE MADE WHIPPED LABNEH CHEESE grated tomato, olive oil GRILLED SOURDOUGH MAiNS served family style PAN ROASTED CHICKEN MAiNS served family style chickpea ragout, baby greens, roasted tomatoes, PAN ROASTED CHICKEN chicken broth, dried chillies, chives & olive oil chickpea ragout, baby greens, roasted tomatoes, chicken broth, FRIED CAULIFLOWER dried chillies, chives, olive oil poached eggs, falafel, fresh cucumber & cilantro salad, FRIED CAULIFLOWER tahini, fermented hot sauce, dukkah poached eggs, falafel, fresh cucumber & cilantro salad, tahini, OVEN ROASTED TROUT fermented hot sauce, dukkah marinated cucumber & radish, bulgar, sesame & OVEN ROASTED TROUT yogurt sauce, fresh dill & parsley, sumac marinated cucumber & radish, bulgar, sesame & yogurt sauce, fresh dill & parsley, sumac Dessert served individually BAHARAT BRAISED BISON israeli couscous, sweet peppers, mint & parsley, dried chillies POACHED BC PEARS lime yogurt, hibiscus syrup Dessert served individually CHOCOLATE CAKE or MALABI Customize YOUR MENU Allergies In order to accommodate the perfect menu for your event, please let us know of any allergies, food sensitivities and or preferences you and or your guests may have. Mix, mAtch + ADD ONS We are happy to accommodate your special requests to the best of our ability. Please ask if there is a special something you’d like to include in addition to the provided menus. DRiNKS coffee+teA wine 5oz beer cans/bottles DRIP COFFEE $5 WHiTE We source all beer from the below local Phil & Sebastien Alter Ego dark roast breweries $8 per can/bottle. LEITZ EINS-ZWEI-DRY RIESLING $11/$53 ASSORTED TEA $5 88 BREWING 2018 Rheingau, Germany BORN COLORADO RAIMBAULT-PINEAU SAUV BLANC $12/$58 2018 Loire Valley, France DANDY ST. ROCH CHARDONNAY $10/$48 FEATURE DRiNKS OL’ BEAUTIFUL 2017 Auvergne, France If you would like to offer your guests a feature We are happy to provide a list of available cocktail, mocktail or juice, our bar staff will RED canned/bottled beer from each vendor at the happily create something for your event.