Private Dining Menu

Roasted Beet Carpaccio

Roasted beets, whipped goat cheese, orange, toasted pistachios and sherry vinaigrette.

Insalata Mista

Tender mixed greens, shaved cucumber, watermelon radish, heirloom carrots and cherry tomatoes with white balsamic vinaigrette.

Caesar Salad

Baby gem, endive and radicchio with creamy Caesar dressing, pancetta and sourdough croutons.

Poached Pear & Baby Spinach Salad

Poached pears, candied walnuts, goat cheese and pickled mustard seeds with balsamic vinaigrette.

Roasted Butternut Squash Soup

Brown butter, toasted hazelnut crumble, sage crema and sourdough.

Truffled Wild Mushroom Soup

Roasted garlic, thyme, crème fraîche, dehydrated king oyster mushrooms and focaccia.

Burrata & Roasted Grapes

Warm roasted grapes, aged balsamic and thyme, served with grilled focaccia.

Beef Carpaccio Mosaic

Thinly sliced beef with whipped truffle ricotta, shaved Parmesan, baby arugula and crisp phyllo.

Seared Scallops & Parsnip

Silky parsnip purée, brown butter, crisp pancetta and lemon.

Scallop Crudo

Presented on the half shell with cucumber, yuzu kosho, citrus and fresh herbs.

Beet-Cured Salmon*

Shaved fennel, orange, dill, capers, crème fraîche and herb oil.

Lobster Caprese*

Poached lobster tail, heirloom tomatoes, creamy mozzarella, chilled tomato gazpacho, microgreens and crostini.

Wild Mushroom Tart

Buttery pastry with sautéed mushrooms, Taleggio and caramelized shallots, served with a small herb salad.

Autumn Burrata Panzanella

Creamy burrata, roasted squash, pomegranate, shaved fennel, endive, radicchio and sourdough crisps with pickled shallots, pumpkin seed pesto and cider vinaigrette.

Spinach & Ricotta Agnolotti

Hand-folded pasta filled with spinach and ricotta, finished with sage brown butter and toasted pistachios.

Amalfi Ravioli

Mozzarella-filled ravioli with fresh pomodoro sauce, basil and Parmesan.

Handmade Potato Gnocchi

Butternut squash purée, smoked ricotta, toasted pepitas and aged Parmesan.

Wild Mushroom & Truffle Risotto

Creamy Arborio rice with sautéed wild mushrooms, Parmesan, thyme and a delicate touch of truffle.

Seafood Risotto with Lobster Bisque*

Creamy Arborio rice with shrimp, scallops and mussels, finished with lobster bisque, fresh herbs and lemon zest.

Braised Beef Short Rib

Roasted garlic whipped Yukon Gold potatoes, honey-glazed carrots and red wine reduction.

Herb-Crusted Beef Tenderloin

Roasted garlic whipped Yukon Gold potatoes, honey-glazed carrots, asparagus and red wine reduction.

Red Wine-Braised Lamb Shank*

Creamy polenta, roasted root vegetables and rosemary jus.

Veal Osso Buco

Slow-braised veal shank with saffron risotto and lemon-parsley gremolata.

Duck Two Ways*

Seared duck breast and a duck confit croquette with sweet potato purée, charred broccolini, cherry jus and pickled mustard seeds.

Herb-Roasted Chicken Supreme

Roasted chicken breast with sweet potato gratin, Brussels sprouts, cauliflower purée and thyme jus.

Wild Mushroom & Goat Cheese-Stuffed Chicken Supreme

Chicken breast filled with wild mushrooms and goat cheese, served with sweet potato gratin, Brussels sprouts, cauliflower purée and thyme jus.

Crisp-Skinned Salmon

Celeriac purée, roasted leeks and lemon-caper beurre blanc.

Roasted Sea Bass*

Lobster croquette, haricots verts, beurre blanc, dill emulsion and shaved fennel salad.

Branzino alla Puttanesca

Roasted branzino stuffed with calamari, Calabrian chillies, rapini, garlic and sun-dried tomatoes, served with herb-roasted potatoes, puttanesca sauce and mussels.

Charred Cauliflower Steak

Harissa-marinated cauliflower with lentils, smoky romesco, whipped labneh, herb gremolata and savoury spiced granola.

Tiramisu

Espresso-soaked ladyfingers, mascarpone cream and cocoa, served with salted caramel ice cream.

Chocolate Lava Cake

Warm molten chocolate cake with vanilla bean gelato, cookie crumble, seasonal berries and raspberry coulis.

Pumpkin Basque Cheesecake

Caramelized pumpkin cheesecake with a lightly spiced centre and maple whipped cream.

Sticky Date & Walnut Cake

Warm date cake with toffee sauce, toasted walnuts and vanilla gelato.

Vanilla Bean Crème Brûlée

Vanilla custard beneath a caramelized sugar crust, served with seasonal berries, Chantilly cream and a crisp honey tuile.

Raspberry Panna Cotta

Vanilla bean panna cotta with raspberry coulis, fresh raspberries, a crisp honey tuile and delicate meringue kisses.

Vin Santo-Poached Pear

Mascarpone cream, almond crumble and reduced poaching syrup.

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

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 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 & 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 Cups

Crisp phyllo with whipped goat cheese, fig compote and balsamic glaze.

Lobster Arancini

Lobster risotto bites with Parmesan, lemon zest and saffron aioli.

Asparagus, Lemon & Pecorino Arancini

Crisp risotto bites with asparagus, peas, lemon and Pecorino, served with citrus aioli.

Chicken Parm Sliders

Crispy buttermilk chicken, tomato sauce, mozzarella, Parmesan and roasted garlic aioli on toasted buns.

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 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.

Charcuterie & Artisan Cheese Board

Artisan cured meats and cheeses with truffle honey, seasonal fruit, toasted nuts, crostini and house preserves. Available as a shared welcome board.

Welcome Cocktail or Mocktail

A seasonal cocktail or alcohol-free mocktail to welcome your guests.

Niagara Wine Pairing

A selection of local Niagara wines chosen to complement your menu.

Signature Niagara Wine Pairing

A premium selection of local Niagara wines, thoughtfully matched to your chosen courses.

Printed Menus & Guest Place Cards

Personalized printed menus and individual guest place cards for your table.

Tableware Rentals

Plates and cutlery, arranged to suit your selected menu.

Glassware Rentals

Water and beverage glasses, wine glasses, or dedicated glassware sets for wine pairings. Wine-pairing glassware is arranged separately from the wines.