PACKAGE 01
Executive Lunch
Ideal for board meetings and leadership teams. Includes one main course, two sides and dessert.
Starting at$55–$75 / guest
Catering experiences
Designed for gatherings that matter.
Flexible formats for boardrooms, receptions, leadership retreats, conferences, government events, university events and Indigenous cultural events.
Full-service presentationThoughtful event setup for boardrooms, receptions and large gatherings.
Thoughtful event service
Presentation considered from start to finish.
Riverstone pairs distinctive menus with polished setup and service, creating a catering experience that feels appropriate for the occasion.
From executive lunches to large receptions, each event is planned around the setting, guest experience and service requirements.
Core packages
Three ways to gather with Riverstone.
Starting ranges are provided for planning. Final pricing reflects guest count, menu selection, staffing, service format and event requirements.
PACKAGE 02
Corporate Reception
Designed for networking events and client gatherings. Includes six to eight canapés per guest.
Starting at$45–$65 / guest
PACKAGE 03
Indigenous Culinary Experience
A full cultural dining experience with reception canapés, main course, sides, dessert and a cultural introduction.
Starting at$85–$120 / guest
Signature experience
Cuisine with cultural context.
The Indigenous Culinary Experience pairs a curated ingredient-focused menu with an optional introduction to the food and its traditions.
Riverstone can include a brief explanation of the history of Indigenous ingredients, traditional harvesting practices and the cultural significance of selected dishes.
- Full-service catering and event setup
- Indigenous ingredient-focused menu
- Optional cultural introduction
- Thoughtful presentation for corporate audiences
- Custom planning around dietary requirements
Executive menu inspiration
From reception to dessert.
A selection of dishes drawn from Riverstone’s corporate catering package.
Opening bites
Smoked trout on bannock crostini, bison sliders, duck confit tartlets and maple-glazed root vegetable skewers.
Centrepiece courses
Cedar-roasted salmon, braised bison short rib, smoked duck breast or a roasted squash and wild rice bowl.
Sides & desserts
Three Sisters salad, wild rice with cranberries, maple-roasted sweet potatoes, Saskatoon berry tart and wild berry crumble.
Booking guidance
Reserve 2–4 weeks ahead.
Earlier planning is recommended for large conferences, government events and complex service requirements.