Allow us the privilege and honor in assisting you with your events and in creating beautiful and unforgettable memories Peter Morentzos

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2 Allow us the privilege and honor in assisting you with your events and in creating beautiful and unforgettable memories Peter Morentzos

3 PRIVATE DINING LUNCH starting at $35 (other menus available)

4 $35 FOR 3-COURSE LUNCH MENU (WITH OPTIONAL HORS D OEUVRES) & SIDES (SEE BELOW FOR ADDITIONAL PRICING) OPTIONAL HORS D OEUVRES FOR THE TABLE (PRE-SELECT 2 ITEMS) ADD $9 PER PERSON ROASTED BONE MARROW SALMON TARTARE GRAVLAX TEMPURA VEGETABLES FRESH SHUCKED ASSORTED OYSTERS on toasted brioche with Fleur de Sel and truffle horseradish & Mascarpone foam, baked Crostini maple syrup drenched blinis with a spicy Mirin sauce port cocktail sauce, horseradish, lemon wedges (add $3 per person) BIG EYE TUNA TARTARE STEAK TARTARE MINI KOBE WAGYU SLIDERS Avocado, wasabi tobiko on Oyster shells (add $3 per person) hand chopped dry aged beef, Quail egg, Grilled Sourdough Toast (add $4 per person) Brioche Buns, Sweet Pickles (add $8 per person) SOUP OR Salad (PRE-SELECT 1 ITEM) LOBSTER BISQUE WITH CRÈME FRAICHE CHEFS SOUPE DU JOUR WEDGE SALAD WARM POTATO SALAD CAESAR SALAD ALIKI SALAD chives and Langot de Caviar shaves iceberg lettuce, blue cheese crumble dressing, smoked pork belly croutons pomme de terre nouvelle, arugula & an anchovy dressing fresh baked garlic croutons, smoked pork belly, parmesan, anchovies Aged Barrel Feta, Heirloom tomatoes, English cucumber, French shallots, EVOO, ENTRÉE (PRE-SELECT 3 ITEMS) PAN ROASTED FRESH DAILY FISH SELECTION SCALLOPS PAN ROASTED CORNISH HEN ANGRY LOBSTER PAPARDELLE BABY VEAL LIVER STEAK STEAK FRITES PETIT FILET MIGNON 12 OZ. VEAL CHOP DELMONICO STEAK (Chef s selection, please ask your server of the choices) butter & sage braised, cauliflower purée, foie gras truffle sauce Thyme, Shitake Mushrooms, smashed peas with fennel and pork belly, Jus de poulet (creamless carbonara), smoked pork belly, fresh fresh Lobster, garlic, fresh farm egg yolks, parmesan pan seared in sage butter & olive oil, caramelized onions, veal wine reduction 6 oz. Bavette de mignon steak; French onion wine sauce, black spring truffle 6 oz. wrapped in smoked pork belly bacon, beurre Maître d hôtel grain fed, Quebec farmed (add 30$ per person) 14 oz. Dry aged 45days boneless rib eye U.S.D.A PRIME (add 40$ per person) THE SIDES (PRE-SELECT 2 ITEMS) THE SAUCES (PRE-SELECT 1 SAUCE) DAUPHINOISE POTATOES STEAK CUT FRENCH FRIES YUKON GOLD MASHED POTATOES, with roasted garlic SAGE & BUTTER MUSHROOMS (add 3$ per person ) BUTTER SAUTÉED ASPARAGUS(add 3$ per person ) ROASTED BABY ZUCCHINI, with Greek oregano & sea salt HOUSE MADE AGED BALSAMIC KETCHUP ROASTED VEAL & WINE REDUCTION BLACK TRUFFLE BEARNAISE SAUCE (add 2$ per person ) The Sweet (PRE-SELECT 1 ITEM) CHEFS CHOICE OF THE DAY MINI CRÈME BRULEE MINI CHOCOLATE SOUFFLE Grand Marnier, wild berries soaked in a port add 2$ per person served with vanilla bean ice cream ( add 4$ per person ) CAFÉ AMERICANO BY NESPRESSO AND / OR HERBAL TEA ADDITIONAL: *Additional Hors D oeuvres can be added for an additional $6 per person per item *Large Shellfish platters can be added for an additional $42 per person *For Parties of 24 or less one additional first course item can be added to this menu for an additional $8 per person *For Parties of 24 or less up to 2 additional entrées can be added to this menu for an additional $12 per person for each entrée added *For Parties of 24 or less one additional dessert can be added to this menu for an additional $8 per person for each dessert added *Prices listed do not include 18% gratuity, and current sales tax *Due to market conditions and availability, menu items and pricing are subject to change without prior notice. *Guests who are Vegetarian, Vegan or who have any particular dietary requirements will be accommodated upon request the day of your event.

5 PRIVATE DINING DINNER starting at $89 (other menus available)

6 $89 FOR 3-COURSE MENU (WITH OPTIONAL HORS D OEUVRES) & SIDES (SEE BELOW FOR ADDITIONAL PRICING) FOR THE TABLE or cocktail (PRE-SELECT 2 ITEMS) ADD $9 PER PERSON ROASTED BONE MARROW SALMON TARTARE FRESH SHUCKED ASSORTED OYSTERS GRAVLAX MINI DRUNKEN BEEF SLIDERS TEMPURA VEGETABLES on toasted brioche with Fleur de Sel and truffle horseradish & Mascarpone foam, baked Crostini port cocktail sauce, horseradish, lemon wedges maple syrup drenched blinis marinated tenderloin in a port balsamic sauce, goat cheese brulee, brioche with a spicy Mirin sauce BIG EYE TUNA TARTARE STEAK TARTARE MINI KOBE WAGYU SLIDERS Avocado, wasabi tobiko on Oyster shells (add $3 per person) hand chopped dry aged beef, Quail egg, Grilled Sourdough Toast (add $4 per person) Brioche Buns, Sweet Pickles (add $8 per person) SOUP OR SALAD (PRE-S ELECT 1 ITEM) LOBSTER BISQUE BUTTER LETTUCE CAESAR SALAD ALIKI SALAD with Crème fraiche, chives and Langot de Caviar shaves sliced English cucumber, Avocado, Radishes, Danish Blue Cheese crumble sauce fresh baked garlic croutons, smoked pork belly, parmesan, anchovies Aged Barrel Feta, Heirloom tomatoes, English cucumber, French shallots, EVOO, ENTRÉE (PRE-SELECT 2 ITEMS) DELMONICO 14 OZ. U.S.D.A. PRIME PETIT FILET 8 OZ. ORGANIC BC KING SALMON PAN ROASTED CORNISH HEN ANGRY LOBSTER PAPARDELLE 2.0 LBS WHOLE MARITIME LOBSTER Colorado Corn Fed, Dry aged 45 days wrapped in smoked pork belly, beurre de Maitre with spring vegetables in a beurre blanc sauce Thyme, Shitake Mushrooms, smashed peas with fennel and pork belly, Jus de poulet (Creamless carbonara), smoked pork belly, fresh 1/2 lobster, garlic, fresh farm egg yolks, parmesan Black Truffle Hollandaise (add $25 per person) THE SIDES (PRE-SELECT 3 ITEMS) THE SAUCES (PRE-SELECT 1 SAUCE) SMASHED POTATOES, EVOO, truffle, chives STEAK CUT FRENCH FRIES YUKON GOLD MASHED POTATOES, with roasted garlic SAGE & BUTTER MUSHROOMS BUTTER SAUTÉED ASPARAGUS ROASTED BABY ZUCCHINI, with Greek oregano & sea salt HOUSE MADE AGED BALSAMIC KETCHUP ROASTED VEAL & WINE REDUCTION BLACK TRUFFLE BEARNAISE SAUCE THE SWEET (PRE-SELECT 1 ITEM) PROFITEROLE CREME BRULEE CHOCOLATE SOUFFLE DEATH BY CHOCOLATE CAKE with crushed walnut brittle, Vanilla bean ice cream, chocolate sauce Grand Marnier, wild berries soaked in a port served with vanilla bean ice cream ( add 6$ per person ) seven different chocolates, brandy chocolate sauce ( add 6$ per person ) ADDITIONAL: *Additional Hors D oeuvres can be added for an additional $6 per person per item *Large Shellfish platters can be added for an additional $42 per person *For Parties of 24 or less one additional first course item can be added to this menu for an additional $8 per person *For Parties of 24 or less up to 2 additional entrées can be added to this menu for an additional $12 per person for each entrée added *For Parties of 24 or less one additional dessert can be added to this menu for an additional $8 per person for each dessert added *Prices listed do not include 18% gratuity, and current sales tax *Due to market conditions and availability, menu items and pricing are subject to change without prior notice. *Guests who are Vegetarian, Vegan or who have any particular dietary requirements will be accommodated upon request the day of your event.

7 PRIVATE DINING CANAPÉS

8 CANAPÉ LIST COLD APPS RAW BAR ( FRESH SHUCKED ) Served by wait staff or a station is created OYSTERS: MIN 24 PCS. OF EACH - RANGE FROM MALPAQUE BAY RASPBERRY POINT LUCKY LIME BEAU SOLIEL COVILLE BAY CARAQUETTE BAY TRESOR LARGE ISLE DE MADELINE BLUE POINT KUMAMOTO CLAMS: CHERRY STONE (LARGE - MIN 24 PCS.) SCALLOPS: (MIN 20 PPL OR 24 PCS.) U5 JUMBO BAY SCALLOPS FRESH SHUCKED BAY SCALLOPS (1.5/per) CARPACCIO STYLE with black olive caviar SASHIMI SELECTION (MIN 50 PCS.) MEDITERRANEAN SEA BASS (MIN 24 PCS.) roasted kadayifi, sumac, chili oil TUNA TATAKI MICRO FETA SALAD (MIN 24 PCS.) SALMON (MIN 24 PCS.) Wasabi aioli, fried capers RED SNAPPER (MIN 24 PCS.) Lobster curry mayo, 4 caviar tobiko, salmon caviar OXTAIL MARMALADE / BRIOCHE (MIN 24 PCS.) SALMON TARTAR (MIN 24 PCS.) on oyster shell TUNA TARTAR (MIN 24 PCS.) with puree of Avocado on scallop shells LOBSTER & DUNGENESS CRAB: (MIN 12 PCS EA.) ½ TAILS CLAWS KING CRAB CLAWS CRAB COCKTAIL ON TOASTED BRIOCHE (MIN 24) SHRIMP: U4-6 SHRIMPS COCKTAIL SHRIMP CEVICHE WITH THAI CHILI GRAVLAX (MIN 24 PCS.) MAPLE SYRUP DRENCHED BLINIS BAKLAVA STYLE IN PHYLLO CLASSIC ON TOASTED BRIOCHE with onions, capers STEAK TARTAR (MIN 24 PCS.) on parmesan flat bread ROASTED TOMATO RELISH (MIN 24 PCS.) with Black olive caviar & pecorino shave CAESAR SALAD LEAF (MIN 24 PCS.) heart of romaine, Q dressing, roasted garlic chip, prosciutto chip, truffle BEEF CARPACCIO (MIN 24 PCS.) with aged balsamic reduction & Parm shavings on a parmesan flat bread FOIE GRAS TORCHON (MIN 24 PCS.) sea salt, black truffle on a toasted brioche CAVIAR SELECTION SERVED WITH FRESH BLINIS RUSSIAN OSCETRA FRENCH PETROSSIAN OSCETRA RUSSIAN IMPERIAL RUSSIAN BELUGA (PRICE TO BE DETERMINED ON DAY OF THE EVENT) for menu consultation and creation to be organized with chef and sales director (BUDGET 1.5 pc. / person) PRICE & AVAILABILITY MAY VARY

10 CANAPÉ LIST HOT APPS HOT (MIN 24 PCS. OR 12 PPL.) OYSTER ROCKEFELLAR CLAMS CASINO roasted pork belly croutons, parmesan béchamel MINI LOBSTER ROLLS tempura & boiled lobster with a spicy lobster mayo TEMPURA LOBSTER STICKS TEMPURA CRAB CAKE BALLS TEMPURA SHRIMP STICKS U5 GRILLED SHRIMP with a spicy papaya glaze WAYGU KOBE SLIDER (MIN 12 PCS.) Q SLIDERS USDA BEEF (MIN 24 PCS.) COLORADO USDA PRIME LAMB CHOPS single cut, with a citrus marinate (MIN 24 PCS.) SPRING LAMB CHOPS, AUSTRALIAN single cut, with a citrus marinate (MIN 24 PCS.) MINI DRUNKEN BEEF SLIDERS with a goat cheese brulee (MIN 12 PCS.) ANGRY LOBSTER DUMPLINGS asain style truffle veal reduction (MIN 24 PCS.) ASIAN BEEF SPRING ROLLS TUNA AND FOIE GRAS TACOS avocado, wasabi aioli, ginger chips GRILLED SMOKED PORK BELLY BACON & Onion Jam (MIN 24 PCS.) BRAISED SCALLOPS wrapped in Pork Belly (MIN 24 PCS.) PAN SEARED FOIE GRAS & TRUFFLE with sea salt on Toasted Brioche (MIN 24 PCS.) TOURNEDOS ROSSINI ON TOAST Foie gras, wild mushrooms, Wagyu tenderloin, on Brioche LOBSTER THERMIDOR on ½ tails (MIN 12 PCS.) ANGRY LOBSTER creamless Carbonara GAVINO S MEATBALLS with roasted tomato Pomodoro sauce STEAKS GRILLED - SLICED ON BUTCHER BOARDS RANGE (MIN 20 PPL.) FILET MIGNON with sea salt and Thyme KANSAS CUT USDA PRIME bone in Sirloin; steak spice LOU S CUT USDA PRIME Bone in Rib steak spices CARIBBEAN ROCK LOBSTER Sliced over garlic sautéed spinach and doused with a garlic butter MAC N TRIO CHEESE LOBSTER MAC N CHEESE LOBSTER & SHORTRIBS MAC N CHEESE SHORTRIBS & TRUFFLE MAC N CHEESE for menu consultation and creation to be organized with chef and sales director (BUDGET 1.5 pc. / person) PRICE & AVAILABILITY MAY VARY

11 PRIVATE DINING CAPACITY & INFO

TASTING TABLE Setup SEATS up to 45 COCKTAIL RECEPTION up to 120 PERSONS

12 SEATING CAPACITY - THE JEFFERSON ROUND TABLES Setup SEATS up to 80 LONG TABLE Setup SEATS up to 40 CONFERENCE STYLE Setup SEATS up to 65 WINE TASTING TABLE Setup SEATS up to 45 COCKTAIL RECEPTION up to 120 PERSONS COMPLETE PRIVATE DINING FOR JEFFERSON & MANARAS up to 120 PERSONS ( WITH BAR )

13 SEATING CAPACITY - THE MANARAS ROUND TABLES Setup SEATS up to 36 LONG TABLE Setup SEATS up to 32 CONFERENCE STYLE Setup SEATS up to 34 WINE TASTING TABLE Setup SEATS up to 30 COCKTAIL RECEPTION up to 120 PERSONS COMPLETE PRIVATE DINING FOR JEFFERSON & MANARAS up to 120 PERSONS ( WITH BAR )

14 ROOFTOP TERRACE COCKTAIL CANAPÉ up to 100 PEOPLE (MAX) Diagram A DINING 5-9 ROUND TABLES OF 6 SEATS up to 54 PEOPLE Diagram B

AUDIO VIDEO PACKAGES PROJECTOR SCREEN (or) $150 - $300 /day $600 - $900 /week EASELS STATIONARY PAPER (or) $75 /day $300 /week MICROPHONE PODIUM (or) $60 /day $200 /week ADDITIONAL SERVICES FLOWERS

15 AUDIO VIDEO PACKAGES PROJECTOR SCREEN (or) $150 - $300 /day $600 - $900 /week EASELS STATIONARY PAPER (or) $75 /day $300 /week MICROPHONE PODIUM (or) $60 /day $200 /week ADDITIONAL SERVICES FLOWERS VALET (DAY AND NIGHT) DECORATIONS & AMBIANCE INTERPRETERS SECRETARIAL SERVICES CATERING PRINTING SERVICES PERSONAL / CONCIERGE SERVICES *Should you care to have a more elaborate setup with, multiple screens, interactive whiteboard or anything not mentioned, please notify us. We have access to many other types of equipment that could satisfy your needs. Our Tea Room is prepared and wired for any additional equipment.

16 marie-andrée chouinard ex r u e d e l a m o n t a g n e m o n t r é a l qc

Allow us the privilege and honor in assisting you with your events and in creating beautiful and unforgettable memories Peter Morentzos

Allow us the privilege and honor in assisting you with your events and in creating beautiful and unforgettable memories Peter Morentzos PRIVATE DINING LUNCH $35 FOR 3-COURSE LUNCH MENU (WITH OPTIONAL HORS