When you are hosting a dinner for any occasion you should insist that every detail meets with your expectations. For that reason, we encourage you to meet with our Executive Chef, Ryan Murphy, in order to tailor the perfect meal for your needs. You may wish to simplify the decision making process with some of our tantalizing suggestions. The menu packages on these pages can help you get started.
| Picasso | Course #1 – selection of any two soups or salads |
| Three Courses $45 | Course #2 – selection of any two entrées from Group 1 |
| Course #3 – your choice of dessert |
| Matisse | Course #1 – selection of any two soups or salads |
| Four Courses $55 | Course #2 – selection of any two entrées from Group 1 |
| Course #3 – your choice of dessert |
| Van Gogh | Course #1 – one soup |
| Five Courses $65 | Course #2 – selection of any two salads |
Course #3 – selection of any two appetizers |
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Course #4 – selection of two entrées from Group 1, 2 or 3 |
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Course #5 – selection of two desserts |
| Rembrandt | Course #1 – one soup |
| Six Courses $75 | Course #2 – one salad |
Course #3 – selection of any two appetizers |
|
Course #4 – sorbet |
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Course #5 –selection of three entrées from Group 1, 2 or 3 |
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Course #6 –selection of any two desserts |
All of the menu packages are exclusive of taxes and gratuities and assume that quantities of each specific item are pre-determined. Extra charges may apply if you wish for your guests to make their selections on the evening of the event. A suggested minimum number of twenty guests applies. Smaller groups may be accommodated under some circumstances. For larger groups you may wish to limit the numbers of choices in order to speed up dinner service.
Southwest Beef and Vegetable Soup with Roasted Garlic and Parmigiano Reggiano
Yukon Potato and Salt Cod Soup with Smoked Paprika Oil and Chives
Creamy Mushroom Soup with Sour Cream, Chive and Balsamic Reduction
Root Vegetable and Bacon Soup with Truffle Oil
Classic Caesar Salad with Double Smoked Bacon and Foccacia Croutons
Salad of Spinach, Pickled Beets, Aged Cheddar, and Candied Pecans
Baby Mixed Greens with Crumbled Chèvre, Cucumber, Fresh Peach and Vidal Vinaigrette
Fennel, Orange and Radicchio Salad with Feta Cheese, Smoked Almonds and Walnut Truffle Dressing
Sautéed Garlic Shrimp with Lemon and Chili
Smoked Salmon Puffs with Caper Cream Cheese
Slow Roasted Pork Belly with Warm Arugula and Lingonberry Compote
Chicken, Sausage and Cremini Ragout with Wild Rice and Brioche Bread Pudding
Duck Confit and Caramelized Onion Tart with Tarragon Scented Local Roma Sauce
Local Mushroom Fricassee over Grilled Crostini with Aged Canadian Cheddar and Truffle Oil
Chocolate Kahlua Pave with Fresh Whipped Cream
Vanilla Cinnamon Crème Brulée with Fresh Berries
Chardonnay Poached Ontario Pear with Caramel Sauce
Lemon Tart with Crème Anglaise