The Avenue Banquet Hall, Restaurant, Thornhill

The Avenue Banquet Hall Description

My name is Marla Kay, owner and operator of The Avenue Banquet Hall. Every function held at The Avenue Banquet Hall, benefits from my 25 years of experience as a wedding and event planner. My expertise, determination and personal attention will ensure that your special event is a success. The Avenue Banquet Hall can accommodate between 30 and 400 guests. The hall is structured to host a wide range of events. The exquisite interior has high ceilings, a large majestic foyer surrounding a stylish full length bar, indoor waterfall, separate ceremony room and a fully functional bridal room. The Avenue Banquet Hallis a unique banquet hall because it is a single event facility. You, your family, and your friends are the only guests. My dedicated staff and I make sure that your affair comes together as an enjoyable and memorable private function. Our award winning chefs can create all types of foods to satisfy your palate and meet your budget.

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The Avenue Banquet Hall Reviews

I just want to thank Avenue Banquets for doing such a professional job for son and his new wife. My son is a police officer so you had 50 cops in the place and all were happy. Good food, good service and thanks for all the help preparing for the reception. Thanks.

My nephew just got married and we had the reception at Avenue Banquet Hall in Woodbridge and it was perfect. The night went off without a single problem. The food and staff were great, thanks.

Avenue did a wonderful job on my daughters wedding over the weekend, thank you it was worth every penny.

Thanks for making out occasion so special, with hot delicious food, with friendly staff and nice decorations. It was a wonderful night.

Avenue did an amazing job on our confirmation party, thanks and I look forward to using your services again. David.

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The Avenue Banquet Hall Menus

Menu

Menu

SAMPLE STANDARD DINNER MENU

Unlimited soft drinks and juices

6-8 Cold Appetizer antipasto tuscan style
Salads in the middle of the table

Assorted bread basket and butter

Appetizer: Choice of assorted mushroom crepes, pasta, soup or salad
Main Course: Choice of:

Stuffed Boneless Breast of Chicken
1/2 stuffed cornish hen
Chicken breast supreme
Veal scallopine or veal medallions
Prime rib roast or beef medallions
Choice of 3 from charcoal barbequed salmon, chicken, beef or lamb shish kebob
Choice of filet baked Salmon, rainbow trout or talapia

All main courses are accompanied by red
jacket herb crusted roasted potatoes and
a medley of vegetables.

Dessert: Garnished sorbet
Platter of fruit and a platter of pastries per table.

Coffee and tea served to table.

UPGRADES TO STANDARD DINNER MENU

1. Hor d'oevures: selection of 8 choices of
hot & cold butler passed canapes

2. Main course: Filet mignon and chicken breast
(combination plate) Filet mignon and seafood

3. Sweet table: An assortment of cakes, pastries
and seasonal fruit displays

4. Open Standard bar - champagne toast, Unlimited
red & white wine, domestic beer, rye, scotch, vodka, rum, gin. Cappucino, espresso

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