Celebrate in our atrium, complete with a floor-to-ceiling wood burning fireplace or in the rustic dining room.

Private Dining Option 1

Three Course Menu

SIXTY-FIVE DOLLARS

(Minimum of 20 person)

First

SMOKED MUSHROOM, TRUFFLE & CHIVE BISQUE

or

CANDIED PECAN & CRANBERRY SALAD

spring mix, heirloom tomatoes, boursin cheese, with apple cider vinaigrette

Second

SLOW-ROASTED “AAA” PRIME RIB

served with our natural au jus, creamy garlic mashed potatoes, and seasonal vegetables

or

PAN-SEARED FREE RANGE CHICKEN SUPREME

with bourbon chipotle glaze, served with barley risotto and grilled seasonal vegetables

or

PAN-FRIED WILD CAUGHT ICELANDIC COD AND PRAWNS

served with chardonnay pink peppercorn oyster-mushroom sauce, roasted baby potatoes, root vegetables, and grilled asparagus

Third

Presenting a choice of our House-made Desserts

MANGO CHEESECAKE

or

TIRAMISU CRÈME BRÛLÈE

Private Dining Option 1

Four Course Dining

SEVENTY-FIVE DOLLARS

(Minimum of 20 Person)

First

SMOKED MUSHROOM, TRUFFLE & CHIVE BISQUE

or

GRILLED ROMAINE & ASIAGO SALAD

smoked bacon, herbed crostini with a creamy garlic dressing

Second

DIGBY SCALLOP

with truffle mushroom emulsion, cajun aioli, micro greens

or

GUINNESS BRAISED SHORT RIBS

with parsnip purée

Third

SLOW-ROASTED “AAA” PRIME RIB

served with our natural au jus, creamy garlic mashed potatoes, and seasonal vegetables

or

PAN-SEARED FREE RANGE CHICKEN SUPREME

with bourbon chipotle glaze, served with barley risotto and grilled seasonal vegetables

or

PAN-FRIED WILD CAUGHT ICELANDIC COD AND PRAWNS

served with chardonnay pink peppercorn oyster-mushroom sauce, roasted baby potatoes, root vegetables, and grilled asparagus

Fourth

Presenting a choice of our House-made Desserts

MANGO CHEESECAKE

or

TIRAMISU CRÈME BRÛLÈE

* Please note that while we try to accommodate most dietary constraints, there are instances where we cannot meet every restriction.