Riviera Parque Cuisine
Riviera Parque Takes Pride In Helping You "Personalize" A Menu To Suit Your Taste
Dining - its quality and menu selection - is one of the most important facets of any corporate event, wedding or social occasion. Riviera Parque offers a diverse range of Special Events menus, a catering division (including Takeout & Delivery) and an expansive wine and cocktail selection. Guests may simply choose to order from these menus, or they have the unique option of working with our culinary experts to create a custom-themed dining experience.
Whether for business or pleasure, we are happy to craft a cuisine best suited to your event—from breakfasts, lunches, buffets and dinners for small groups; or fine dining on a large scale for 1500-plus guests at weddings, galas and conferences. Although our cuisine menus are fully customizable, we have put together a number of "Choice Menus" that you may wish to select. Links to many of these choice menus can be found below:
| 2012-2013 Friday & Sunday Weddings (from $59.95 per person) | 2012-2013 International Stations |
| 2012-2013 Saturday Weddings (from $87.95 per person) | 2012-2013 Late Night and Sweet Treats Stations |
| 2012-2013 Distinct Weddings (from $123.95 per person) | 2012-2013 Bar/Alcohol Lists |
| 2012-2013 Sweet Sixteen Sample Menu | 2012-2013 Room Rental Rates Lists (No Cuisine) |
Riviera Parque Dining, Banquet & Convention Centre also offers outside catering. For a list of our outside catering packages as well as our preferred outside catering vendors, please visit our Outside Cateringsection.
Our Executive Chef:
Executive Chef Antonio Barone brings an unrivalled wealth of experience and impeccable credentials to his leadership at Riviera Parque’s three kitchens. He has held executive chef positions at Montreal’s prestigious Queen Elizabeth Hotel and Chateau Champlain, was an award-winning fixture at several prominent kitchens within the CP Hotel chain, and is holder of the coveted Individual Gold Medal for Team Canada at the culinary art’s top gastronomic challenge—The World Team Competition.
