2018 Dinner Selection

A la Carte Selection

Please select one menu item under each course for entire group. Minimum four courses.


Soup Course

Parsnip & Apple Soup

Chefs Signature Five Forest Mushroom Soup

Green Pea & Mint Soup

Leek & Potato

Carrot, Orange & Ginger Soup


Salad Course

Green Apple, Crumbled Blue Cheese, Toasted Pecans
On Mixed Greens with a Light Blue Cheese Dressing

Kale Ceasar Salad
With House Made Croutons, Sautéed Prosciutto, Cherry Tomatoes, Creamy Ceasar Dressing, Shaved Parmesan Cheese

Roast Red Beet & Blood Orange Segments
On a bed of Arugula with Warm Citrus Dressing

Shaved Fennel, Mint, Black Olives and Chards of Pecorino
On Butter Lettuce with Lemon, Basil and Olive Oil Dressing

Sautéed Prosciutto, Garlic & Toasted Pine Nuts
On a bed of Baby Spinach with Warm Extra Virgin Olive Oil Dressing, Shaved Asiago Cheese


Fish Course

Chef`s Signature Pan Seared Sea Scallops
On a bed of Linguini with Sautéed Spinach, Chardonnay Nage, Infused with White Truffle Oil

On Roasted Tomatoes, Chefs Greens

Roasted Halibut
On Black Ink Risotto, Port Wine Jus


Pasta/Risotto Course

Mushroom Risotto
Forest Mushrooms, Truffle Oil Drizzle, Shaved Parmesan Cheese

Butternut Squash Ravioli
Walnut Brown Butter Sauce

Classic Meat Lasagna
Rich Tomato Sauce, Fresh Parmesan Cheese

Three Cheese Tortellini
Sautéed Cherry Tomatoes, Spinach, Pesto, Asiago Cheese


Entrée Course

Individual Beef Wellington
Roast Fingerling Potatoes, Seasonal Vegetables, Cabernet Jus

Breast of Chicken with Apple Cider Cream Sauce
Mini Reds, Creamed Leeks & Smoked Bacon, Seasonal Vegetables

Dijon Mustard & Pistachio Crusted Rack of Lamb
Potato Tian, Seasonal Vegetables, Berry Jus

Roast Breast of Duck
Mini Reds, Savoy Cabbage, Smoked Bacon, Chantrelles, Red Wine Jus



Lemon Tart
Raspberry Sorbet, Fall Berry Coulis

Bread & Butter Pudding
With Clotted Cream, Dried Apricots

Chocolate Soufflé

Apple Tarte Tatin
Rum & Raisin Ice Cream

Sticky Toffee & Date Pudding
Rich Caramel Sauce, French Vanilla Ice Cream


Cheese Course

Selection of 3 Cheeses
Served with Grapes, Apple, Cheese Crackers, Nuts, Wine Jelly


Pricing Structure

Four Courses $65 per person
Choice of Soup or Salad, Fish or Pasta, Entrée, Dessert

Five Courses $75 per person
Choice of Soup, Salad, Fish or Pasta, Entrée, Dessert

Six Courses $85 per person
Choice of Soup, Salad, Fish, Pasta, Entrée, Dessert

Cheese Course additional $16 per person

Prices subject to HST and 18% gratuity


Sommelier Pairings

Andy & Annette Lee are both sommeliers as part of the dining experience at Bacchus House you must all be guests and take a minimum of 4 courses with wine parings. We purchase wines to match the menu you have selected for which we charge a $200 Sommelier Fee, Wines are charged at cost a receipt will be provided.

Each course will be introduced as well as each wine pairing; this is meant to be a fun interactive evening for those who enjoy good food and wine and the company of family and good friends.