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
Cod
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
Dessert
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.