Every menu starts with a blank page.
WHAT'S ON THE TABLE
Six categories to build from. The dishes get written with you.
HOW IT WORKS
Nothing off a package.
Every menu is built for one event, around your guests and your season, then handed to a kitchen that makes it all from scratch. The categories below are the canvas — we write the dishes together.
01 · Hors d'oeuvres
The first thing they taste.
Passed or stationed, matched to the room and the season. The opening note of the night.
Ahi Tuna Tartare Wonton — mango [df]
Seared Beef Carpaccio — boursin & horseradish mustard
Spicy Korean BBQ — boursin, on a cucumber bite
Cold Poached Shrimp Cocktail [gf, df]
Stuffed Peppadew — whipped goat cheese, basil [v, gf]
HOT
Gochujang Glazed Pork Belly — sesame, cilantro [gf]
Mini Jumbo Lump Crab Cakes — remoulade [df]
Bacon Date Bites — goat cheese, pecan, raspberry coulis [gf]
Hot Honey Coconut Chicken [df]
Pakora — fried vegetable fritter, chimichurri [vg]
02 · Plated Dinners
A seated course, coursed and timed.
Designed around your guest list and cooked from scratch, then served to the table on a timeline that holds.
Pan Seared Chilean Sea Bass — lemon butter sauce
Strip Loin — au jus
Roasted Chicken Breast Marsala — mushroom cream sauce
Sirloin Medallions — onion marmalade, pearl onion demi-glace
Vancouver Salmon — lemon glaze
03 · Stations
Somewhere for the room to gather.
Interactive and generous — food that keeps people moving, talking, and coming back for another plate.
Hot Tomato Bruschetta — a live-action station: pesto, prosciutto, gremolata, balsamic glaze, romesco
Steak & Crispy Potato — garlic cream, pickled onions, micro greens
Crab & Shrimp Wonton Dip — chili crunch, ginger sauce
Blackened Pork Loin — mango chutney, sweet potato purée
Tuna Tartare Tostada — asian slaw, crispy wonton
04 · Displays
The spread that greets them.
The abundance people see when they walk in — as much about the look as the taste.
Cheese & Charcuterie Grazing Board — domestic and imported cheeses, salamis, jam, dried fruit, fresh berries, nuts
Chilled Seafood Display — tuna poke, crab salad, oysters on the half shell, shrimp cocktail
Domestic Cheese Display — chef's choice of jam, dried fruit, berries, nuts, crostini
Traditional Crudité
05 · Desserts
The last bite they remember.
From a single showpiece to a full table, made in-house and finished for the moment it's served.
Cookies — chocolate chip, oatmeal raisin, snickerdoodle, white chocolate macadamia
Cupcakes — vanilla or chocolate, your choice of icing
Brownies
06 · Beverages
Signature drinks, staffed and poured.
Cocktails built for your event, curated wine, and a bar our own team runs from open to last call.
WINE SPECTATOR — AWARDED WINE PROGRAM
Wine, curated by Tyler — a Wine Spectator–awarded list at the restaurant, and the same eye brought to your event. He'll source and pair a selection built for what you're eating.
Full bar — house and premium selections, staffed by our own bartenders
Signature cocktails — built for your event
Craft & domestic beer — Boulevard, KC Bier Co., and more
Beverage stations — with zero-proof options that don't feel like an afterthought
The full menu
Every dish, every package, in full.
gf gluten-free · df dairy-free · v vegetarian · vg vegan