2026–2027 · Private Dining Experiences
The Fall & Winter Menu
Italian-inspired dining, thoughtfully prepared for your table.
Plan Your Private Dinner
Three-Course Private Dining
Starter · Main · Dessert
Four-Course Private Dining
Canapé · Starter · Main · Dessert
A pasta course can be incorporated into a personalized four-course progression.
Chef's Tasting Experience
A bespoke multi-course dining experience showcasing seasonal ingredients and personalized culinary creativity.
Seasonal selections
Explore the menu
Choose one dish per course for your group. We’ll arrange the course sequence and dietary accommodations with you before your event.
Open a category to browse the selections.
First CoursesAppetizers, soups & salads
Appetizers
Seared Scallops & Parsnip
Silky parsnip purée, brown butter, crisp pancetta, and lemon.
Scallop Crudo
Delicately cured raw scallops served on the half shell with cucumber-citrus dressing, yuzu kosho, and fresh herbs.
Beet-Cured Salmon
Shaved fennel, orange, dill, capers, crème fraîche, and herb oil.
Niagara Heirloom Tomato Caprese
Niagara heirloom tomatoes, fresh mozzarella, basil, extra virgin olive oil, and aged balsamic. Option to add poached lobster tail.
Roasted Beet Carpaccio
Roasted beets, whipped goat cheese, orange, toasted pistachios, and sherry vinaigrette.
Baked Brie with Niagara Grapes
Warm Brie, blistered grapes, local honey, toasted walnuts, thyme, and crostini.
Wild Mushroom, Truffle & Fontina Arancini
Crispy risotto bites filled with wild mushrooms, Fontina, and truffle.
Soups
Roasted Butternut Squash Soup
Brown butter, toasted hazelnut crumble, sage crema, and sourdough croutons.
Truffled Wild Mushroom Soup
Roasted garlic, thyme, crème fraîche, dehydrated king oyster mushrooms, and focaccia croutons.
Salads
Insalata Mista
Mixed greens, cucumber, watermelon radish, heirloom carrots, cherry tomatoes, and white balsamic vinaigrette.
Caesar Salad
Baby gem, endive, radicchio, creamy Caesar dressing, pancetta, and sourdough croutons.
Poached Pear & Baby Spinach Salad
Merlot-poached pears, candied walnuts, goat cheese, pickled mustard seeds, and balsamic vinaigrette.
Autumn Burrata Panzanella
Burrata, roasted squash, pomegranate, shaved fennel, endive, radicchio, sourdough crisps, pumpkin seed pesto, and cider vinaigrette.
Pasta & RisottoHand-folded pasta & comforting risotto
Spinach & Ricotta Agnolotti Crown
Hand-folded spinach and ricotta agnolotti arranged in a crown, finished with sage brown butter, crispy prosciutto, toasted pistachios, and Parmigiano Reggiano.
Amalfi Ravioli
Mozzarella-filled ravioli, fresh pomodoro, basil, and Parmesan.
Seafood Risotto with Lobster Bisque
Arborio rice, shrimp, mussels, lobster bisque, fresh herbs, and lemon zest. Optional additions: seared scallops or lobster tail.
Potato Gnocchi & Butternut Squash
Brown butter, squash purée, ricotta, Parmesan, and crispy Brussels sprouts.
Main CoursesMeat, seafood, vegetarian selections & side dishes
Herb-Crusted Beef Tenderloin
Roasted garlic whipped Yukon Gold potatoes, honey-glazed carrots, asparagus, and red wine reduction. Option to add a lobster tail.
Red Wine-Braised Lamb Shank
Creamy polenta, roasted root vegetables, and rosemary jus.
Braised Beef with Tomato & Rosemary Polenta
Slow-braised beef, caramelized onions, red wine jus, creamy tomato-rosemary polenta, and seasonal vegetables.
Niagara Chicken Wellington
Chicken breast wrapped in golden pastry with Ontario mushrooms, roasted garlic, and thyme. Niagara Riesling and wholegrain mustard cream.
Duck Two Ways
Seared duck breast, duck confit croquette, sweet potato purée, charred broccolini, cherry jus, and pickled mustard seeds.
Roasted Sea Bass
Lobster croquette, haricots verts, beurre blanc, dill emulsion, and shaved fennel salad.
Branzino al Forno
Branzino baked in a golden, crisp phyllo pastry boat with sautéed rapini, garlic, and Calabrian chillies, served with a traditional puttanesca sauce of tomatoes, olives, and capers.
Charred Cauliflower Steak
Harissa-marinated cauliflower, lentils, smoky romesco, whipped labneh, herb gremolata, and savoury spiced granola.
Prefer a different cut of steak? Ribeye, New York striploin, and other steak selections are available upon request, subject to availability and market pricing.
Side Dishes
Garlic Mashed Potatoes
Crispy Rosemary Potatoes
Tomato & Rosemary Creamy Polenta
Maple-Roasted Carrots
Crispy Brussels Sprouts with Balsamic & Parmesan
Seasonal Roasted Vegetables
DessertsA sweet finish to your evening
Classic Tiramisu
Espresso-soaked ladyfingers, mascarpone cream, and cocoa. Signature version includes salted caramel ice cream.
Chocolate Lava Cake
Molten chocolate cake, vanilla bean gelato, cookie crumble, seasonal berries, and raspberry coulis.
Pumpkin Basque Cheesecake
Caramelized pumpkin cheesecake, lightly spiced centre, and maple whipped cream.
Sticky Date & Walnut Cake
Warm date cake, toffee sauce, toasted walnuts, and vanilla gelato.
Vanilla Bean Crème Brûlée
Caramelized sugar crust, seasonal berries, Chantilly cream, and honey tuile.
Raspberry Panna Cotta
Vanilla bean panna cotta, raspberry coulis, fresh raspberries, honey tuile, and meringue kisses.
Warm Ontario Apple Crumble
Ontario apples, maple crumble, and vanilla ice cream.
Cocktail Reception CanapésChilled bites, tartlets, warm bites & more
Available as a canapé-only reception or before dinner. Selections and quantities are tailored to your guest count and reception length.
Chilled Bites, Tartlets & Pastry
Beet & Citrus-Cured Salmon
Beet and citrus-cured salmon with crème fraîche, lemon, and fresh dill.
Tuna Crudo
Cured tuna with avocado, soy, sesame, scallion, and yuzu kosho.
Beef Carpaccio
Thinly sliced beef with baby arugula, Parmesan, truffle dressing, and a crisp garnish.
Tomato Tartare in Pani Puri
Roasted red peppers, sun-dried tomatoes, Kalamata olives, and whipped ricotta in a crisp pani puri shell.
Melon & Prosciutto
Compressed cantaloupe with whipped ricotta, mint syrup, and crisp prosciutto.
Tomato Bruschetta
Heirloom tomatoes and basil over crisp crostini with whipped ricotta and balsamic reduction.
Zucchini & Goat Cheese Tartlets
Zucchini and goat cheese tartlets finished with fresh lemon zest.
Tomato Confit & Asparagus Tartlets
Slow-roasted tomato confit, asparagus, whipped ricotta, basil, and olive oil.
Tomato Confit & Whipped Ricotta Puffs
Tomato confit and whipped ricotta in crisp pastry with tomato gastrique, basil, and olive oil.
Gorgonzola & Pear Tartlets
Gorgonzola cream, roasted pear, and toasted walnut in delicate pastry.
Fig & Goat Cheese Phyllo Cups
Crisp phyllo with whipped goat cheese, fig compote, and balsamic glaze.
Warm Bites, Sliders & Skewers
Lobster Arancini
Lobster risotto bites with Parmesan, lemon zest, and saffron aioli.
Wild Mushroom, Truffle & Fontina Arancini
Crisp risotto bites with wild mushrooms, Fontina, and truffle, served with herbed aioli.
Chicken Parm Sliders
Crispy buttermilk chicken, tomato sauce, mozzarella, Parmesan, and roasted garlic aioli on toasted buns.
Braised Short Rib Sliders
Braised beef short rib, caramelized onion, provolone, and roasted garlic aioli on toasted buns.
Mac & Cheese Bites
Creamy macaroni and cheese in a crisp golden coating.
Gamberi Fritti
Tempura and semolina-fried prawns with gremolata aioli and fresh citrus.
Marinated Zucchini & Halloumi Skewers
Herb-marinated zucchini and halloumi, charred and finished with lemon and mint yogurt crema.
Grilled Chicken Skewers
Lemon and herb-marinated chicken with sweet pepper peperonata, salsa verde, and charred lemon.
Cauliflower Beignets
Light and crispy battered cauliflower with Creole aioli.
Crab & Caviar Beignets
Light crab beignets with lemon and chive crème fraîche and caviar.
Short Rib Croquettes
Braised short rib and Parmesan croquettes with pickled onions and scallion aioli.
Mushroom Polenta Bites
Crisp polenta with mushroom duxelles, Parmesan, and thyme.
Optional Additions & ExperiencesPersonal touches for your gathering
Charcuterie & Artisan Cheese Board
Artisan cured meats and cheeses, truffle honey, seasonal fruit, toasted nuts, crostini, and house preserves.
Welcome Cocktail or Mocktail
A seasonal welcome drink to begin the experience.
Niagara Wine Pairing
Local Niagara wines selected to complement the menu.
Signature Niagara Wine Pairing
Premium Niagara wines thoughtfully matched to the selected courses.
Pasta-Making Experience
An interactive pasta-making class and demonstration before dinner, featuring traditional and unique tools, an introduction to ingredients, and hands-on instruction in different pasta-making techniques. Includes a canapé, a small pasta course incorporated into dinner, all ingredients and equipment, aprons, gloves, recipe cards, and a group photo opportunity.
Printed Menus & Guest Place Cards
Personalized menus and individual guest place cards.
Tableware Rentals
Plates and cutlery arranged for the selected menu.
Glassware Rentals
Water, beverage, and wine glasses arranged as required.
Lobster Tail Addition
Available as an enhancement to selected dishes.
Seared Scallop Addition
Available as an enhancement to selected dishes.
All experiences and optional additions are quoted separately.
Menu selections are subject to seasonal availability. Please advise of allergies and dietary requirements in advance.
Planning a private dinner?
A gathering to remember.
Tell us about your gathering and we’ll help create the right menu and experience for your table.
Plan Your Private Dinner