Private Rooms - Group Menus
(modified version available in Fireside Room)
Dinner: Three Courses $82, Four Courses $98
Lunch: Three Courses $72, Four Courses $98
1st Course
Soup du Jour
or
Winter Greens
Whipped Goat Cheese, Pickled Beets, Mustard Vinaigrette (V, GF)
Mid – Course
(with 4 Course Menu)
Cacio & Pepe Pasta
Garlic, Shallot, Chives, Parmigiano Reggiano (V, GF)
Main Course
6oz AAA Beef Tenderloin (add $12/order)
Pomme Puree, Seasonal Vegetables, Green Peppercorn Jus (GF)
or
BC Steelhead
Fennel Soubise, Potato Pave, Root Vegetables, Dill (GF)
or
Gnocchi con la Zucca
Seasonal Squashes, Mushroom, Parmigiano, Kale & Basil Pesto (V)
Can be made vegan on request
Dessert
Chocolate Sticky Toffee Pudding
Toffee Sauce, Chantilly Cream, Candied Pecan
or
Basque Country Cheesecake
Seasonal Compote, Chantilly, Candied Pecan (GF)
Fresh brewed Coffee & Tea
Optional substitution for either beef or fish:
Chicken Supreme
Pomme Puree, Seasonal Vegetables, Fricassee Sauce (GF)
Fresh Brewed Coffee or Tea
Beef Tenderloin is prepared medium. Well done may be requested on site.
Guests may order from the menu at the time of the event if the group is smaller than 30 guests.
If the guest number is larger than 30:
choose one starter and one dessert for all.
Mains must be pre-ordered by guests, confirmed 5 days prior.
(Host to provide place cards for each guest with the guest’s name and a symbol indicating meal choice.