private dining - oliverbonacinievents.com · Canadian Peppercorn Sauce - Chef’s Selection of Sweets for the Table - ... The private dining rooms are available Monday to Friday,

private dining Oliver & Bonacini Events and Catering 416.364.1211 [email protected] oliverbonacinievents.com

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menus and pricing are subject to change based on seasonal availability prices exclude tax & gratuity

canapés priced per piece · one dozen minimum order per item

4 pieces per person recommended for a one-hour reception

vegetarian Mushrooms on Toast Seasonal Mushrooms, Late Harvest Apple Vinegar 4.75 Mac & Cheese Croquette Spiced Ketchup Mayo 4. Warm Ricotta Cattail Bannock, Hazelnuts, Osprey Bluffs Honey 3.75 Asparagus Tempura Balsam Fir Aïoli 3.50

seafood B.C. Pink Shrimp Roll Charred Cabbage, Wasabi Mayo 5. Albacore Tuna Tartare Squid Ink Tapioca Crisp, Yuzu Cream 4.50. Maple-Cured Salmon Baby Gem Lettuce, Smoked Avocado 4.50. Crispy Smelts Toasted Seaweed Mayo 4.25.

meat Canoe Classic Tourtière Cedar Jelly, Sea Buckthorn 5. Grandview Farms Beef Slider Truffled Mayo 5. Foie Gras Parfait Vegetable Bark, Preserved Berries 5. Heritage Pork Sausage Roll Green Tomato Catsup 4.50. Buttermilk Chicken Drumette Blue Cheese Sauce 4.

Hand-Rolled Rice Paper Rolls

minimum order of 100 pieces · two days’ notice required Chilled Peking Duck Roll 5. Seasonal Vegetable Roll 4.50.

oyster platter Oyster Boy’s Finest served on the half shell with 54 smoker & mignonette

4.75. per piece · live shucker available for an additional fee

chef’s selection Not sure what to select? Leave it to Chef, who will create a seasonally inspired selection

of three canapés per person, which will include one vegetarian, seafood and meat creation. 14. per person

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breakfast priced per person including coffee & tea

classic canoe breakfast Canoe Frittata

Northern Woods Mushrooms, Charred Leeks, Thunder Oak Gouda

- Applewood-Smoked Bacon & Sausage

- Pastries

Scones, Croissants, Danishes, Marmalades, Vanilla Crème Fraîche

- Fresh Fruits & Berries

- Housemade Granola & Activia Yoghurts

44.

healthy choice Organic Hen’s Egg Quiche

Broccoli, Spinach, Ricotta -

Maple Flaxseed Porridge -

Housemade Granola & Activia Yoghurts -

Avocado & Berries 37.

cottage breakfast Cattail & Wild Blueberry Pancakes Whipped Butter, Local Maple Syrup

- Crème Fraîche Scrambled Eggs

Field Mushrooms, Chives -

Applewood-Smoked Bacon & Sausage -

Canoe Home Fries -

Steel-Cut Oat Porridge Fresh Berries, Osprey Bluffs Honey

39.

continental Basket of Morning Breads Scones, Bagels, Croissants,

Marmalades, Vanilla Crème Fraîche -

Maple Salmon Gravlax Traditional Garnishes

- Fresh Fruits & Berries

- Housemade Granola & Activia Yoghurts

30.

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lunch priced per person

menu a Iceberg Salad

Bacon, Laurel-Infused Oats, Pickled Mustard Seeds, Green Goddess Dressing

or Heirloom Tomato Soup

Basil, Parmesan Croutons, Olive Oil or

Grass-Fed Steak Tartare Foraged Pickles, Gelled Yolk, Pretzel Toast

- Steelhead Trout

Sweet Pea Fricassée, Poached Onions, Split Pea Falafel

or Aurora Chicken

Crispy Buttermilk Thigh, Zucchini, Roasted Romaine, Courgette Fritter

or Beef Filet & Cheek

Charred Onion Petals, Dandelion, Baby Potatoes -

Wild Ginger Panna Cotta Preserved Wild Blueberries, Milk Crumb,

Basil Powder or

Strawberry Shortcake Cheesecake Mousse, Victorian Sponge,

Sumac Meringue -

Freshly Brewed Coffee & Selection of Teas 92.

menu b Northern Woods Mushroom Soup

Shaved Mushrooms, Chives, Puffed Wild Rice or

Romaine Salad Bacon, Melba Toast, Parmesan Cream,

Anchovy Vinaigrette -

Haida Gwaii Albacore Tuna Quail Egg, Roasted Fennel, Olive Crumble,

Sweet Corn Purée or

Leo’s Ricotta Pasta Torn Basil, Parsley Gremolata, Cacio e Pepe

or Flat Iron Steak

Wax Beans, Creamy Alliston Spuds, Canadian Peppercorn Sauce

- Tarte au Sucre

Walnut Praline, Rye Crumble, Screech Currants or

Valrhona Double Chocolate Cake Maple Crémeux, Salted Caramel,

Aerated Milk Chocolate -


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menu c Romaine Salad

Bacon, Melba Toast, Parmesan Cream, Anchovy Vinaigrette

or Chilled Summer Squash Soup

Sweet & Sour Leeks, Camelina Chantilly -

Haida Gwaii Albacore Tuna Quail Egg, Roasted Fennel, Olive Crumble,

Sweet Corn Purée or

Aurora Chicken Crispy Buttermilk Thigh, Zucchini, Roasted Romaine,

Courgette Fritter -

Tarte au Sucre Walnut Praline, Rye Crumble, Screech Currants

Freshly Brewed Coffee & Selection of Teas

74.

express lunch Iceberg Salad

Bacon, Laurel-Infused Oats, Pickled Mustard Seeds, Green Goddess Dressing

- Steelhead Trout

Sweet Pea Fricassée, Poached Onions, Split Pea Falafel

or Flat Iron Steak

Wax Beans, Creamy Alliston Spuds, Canadian Peppercorn Sauce

- Chef’s Selection of Sweets for the Table

- Freshly Brewed Coffee & Selection of Teas

70.

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dinner priced per person

menu a - four courses Northern Woods Mushroom Soup

Balsam Fir Crème Fraîche, Puffed Wild Rice or

Pea Salad Peameal Lardons, Ricotta Salata, Sea Buckthorn,

Minus 8 Verjus, Minted Buttermilk Curd -

Québec Foie Gras Terrine Seasonal Flavours

- Tamarack Lamb Rump

Whipped Ricotta, Zucchini, Charred Romaine, Nettle Gnocchi Parisienne, Anchovy Jus

or Organic Ocean Halibut

Roasted Rapini, Crispy Spätzle, Broccoli Crumb, Beurre Noisette

- Tarte au Sucre

Walnut Praline, Rye Crumble, Screech Currants or


Aerated Milk Chocolate -


menu b Chilled Summer Squash Soup

Sweet & Sour Leeks, Camelina Chantilly, Zucchini Fritter

or Grass-Fed Steak Tartare

Foraged Pickles, Gelled Yolk, Pretzel Toast or

Romaine Salad Bacon, Melba Toast, Parmesan Cream,

Anchovy Vinaigrette -

Tea-Smoked Duck Breast Crushed Kohlrabi, Scallion, Charred Onions,

Potato Crisp or

Ontario Beef Tenderloin Braised Beef Cheek, Burdock Root, Garlic Scapes, Evergreen Cream,

Crispy Capers, Wild Rice or

Wild B.C. Salmon Sweet Pea Fricassée, Poached Onions,

Nori Persillade, Split Pea Falafel -

Wild Ginger Panna Cotta Preserved Wild Blueberries, Milk Crumb,

Basil Powder or


Sumac Meringue -


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menu c Chilled Summer Squash Soup

Sweet & Sour Leeks, Camelina Chantilly, Zucchini Fritter

or Romaine Salad

Bacon, Melba Toast, Parmesan Cream, Anchovy Vinaigrette

- Organic Ocean Halibut

Roasted Rapini, Crispy Spätzle, Broccoli Crumb, Beurre Noisette

or Tea-Smoked Duck Breast

Crushed Kohlrabi, Scallion, Charred Onions, Potato Crisp

or Ontario Beef Tenderloin

Braised Beef Cheek, Burdock Root, Garlic Scapes, Evergreen Cream,

Crispy Capers, Wild Rice -


Aerated Milk Chocolate or


Sumac Meringue -


menu d Northern Woods Mushroom Soup


Ontario Burrata Birch-Pickled Cucumbers, Toasted Seaweed,

Squid Ink Lavash, Prairie Seeds, Grains -

Tamarack Lamb Rump Whipped Ricotta, Zucchini, Charred Romaine,

Nettle Gnocchi Parisienne, Anchovy Jus or

Kohlrabi Risoni Parmigiano-Reggiano, Watercress,

Roasted Endive -

Tarte au Sucre Walnut Praline, Rye Crumble, Screech Currants

or Wild Ginger Panna Cotta

Preserved Wild Blueberries, Milk Crumb, Basil Powder


97.

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menu e Northern Woods Mushroom Soup


Romaine Salad Thunder Oak Gouda, Cured Duck Yolk, Sourdough Croutons, Caesar Dressing

- Wild B.C. Salmon

Curry Creamed Leeks, Roasted Fennel, Buttered Fingerling Potatoes

or Alberta Lamb Sirloin

Crispy Brussels Sprouts, Lamb Bacon, Roasted Pepper Piperade

- Mason Jar Verrine

Wild Blueberry Compote, Graham Cracker Meringue, Cheesecake Mousse


83.

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taste canada priced per person

Chef’s seasonal selection of tasting-sized Canoe favourites. Accompaniments and desserts change regularly based on the season.

East Coast -

North of 60th Parallel -

B.C. -

Ontario -

Alberta Beef* or

Prairie Game* or

Atlantic or Pacific Fish* -

Pre-Sweet -

Québec -

Petit Fours

130.

*select two main course options for all of your guests to choose from

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package add-ons priced per person

Cheese Course

Selection of Three Canadian Cheeses, Raisin Buttermilk Biscuits, Osprey Bluffs Honey

20.

Handmade Pasta Mid-Course Choice of Tomato Fondue or Lemon Thyme Cream

Farfalle or Fazzoletti 18. Ricotta-Stuffed Pasta 21.

Seasonally Inspired Amuse & Intermezzo Courses

10.

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platters priced per platter

fine canadian cheeses Preserved Fruits, Artisanal Honey,

Nuts, Biscuits

Small Platter (serves 20 persons)

150.

Large Platter (serves 40 persons)

285.

canadian meat platter Mixed Charcuterie, Sausage & Pâtés from Across Canada & Housemade

Small Platter

(serves 10 to 15 persons) 160.

Large Platter

(serves 25 to 30 persons) 275.

fresh seasonal fruit & berries Small Platter

(serves 20 persons) 95.

Large Platter


sumac & rye whisky salmon gravlax

Traditional & Foraged Garnishes

Small Platter (serves 15 to 20 persons)

150.

ontario’s finest vegetable offerings Market Vegetables, Housemade Dips

Small Platter


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composed plates priced per piece · one dozen minimum order per item

Braised Beef Cheek Molasses, Crispy Spätzle 20. Foie Gras Terrine Seasonal Flavours 19. Roasted Halibut Campfire Roots, Smoked Mustard Aïoli 19. Pork Croquette on Waffle Birch Syrup, Sauerkraut 11. Handmade Pasta Broccoli Purée & Beurre Noisette, Thunder Oak Gouda 10.

food stations priced per person

Whole-Roasted Grass-Fed Beef Rib Eye Cattail Yorkshire Pudding, Horseradish Cream 49. Liberty Commons Smoked Meat Croissants, Grainy Mustard, Coleslaw 39. Brined Heritage Chicken Buttermilk Mash, French Beans, Pan Gravy 36. Sweet Pea Risotto Minted Crème Fraîche, Puffed Wild Rice 30.

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canoe raw bar priced per person

Featuring home-grown, seasonally inspired fish & shellfish specialties

Cracked, shucked & presented with seasonal garnishes

Oyster Boy’s East & West Coast Oysters -

Poached Gulf Shrimp -

Chopped Scallop -

Yarmouth Lobster Salad -

Sumac & Rye Whisky Salmon Gravlax -

Tuna & Salmon Tartare -

Chef’s Addition 45.

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late night priced per piece · minimum order of one dozen per item

Canoe Poutine Monforte Cheese Curds, Duck Confit 7. Mini Canoe Lobster Clubhouse Smoked Cheddar, Canadian Bacon 6.50 Classic Tourtière Cedar Jelly, Sea Buckthorn 5.50 Grandview Farms Beef Slider Truffle Mayonnaise 5. French Fries in Mini Take-Out Box Truffle Mayonnaise, Ketchup 4. Layered Grilled Cheese Peppered Ketchup 4. Maple Popcorn 2.50.

sweet offerings priced per piece · minimum order of one dozen per item

Mini Tarte au Sucre

- Brown Butter Coffee Cake

- Tamarack Carrot Cake

- Double Chocolate Brownie

- Marble Cheesecake Bar

- Nanaimo Bar

- Housemade Cookies

4.50

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children’s menu priced per child · pre-select one dessert

menu 1 Vegetable Spring Rolls

Plum Sauce -

Beef Slider Green Beans, French Fries

- Choose a Dessert

32.

menu 2 Chicken Fingers

BBQ Sauce -

Penne Pasta & Garlic Bread Extra Virgin Olive Oil, Thunder Oak Gouda,

Basil, Tomato Sauce -

Choose a Dessert 28.

desserts O&B Artisan Chocolate Brownie Vanilla Ice Cream, Fudge Sauce

- Strawberry Shortcake

Vanilla Pound Cake, Strawberries, Whipped Cream

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bar product list priced per drink

Vodka Smirnoff*,Grey Goose, Belvedere, Chopin, Ketel One, Dillon’s, Georgian Bay,

Stolichnaya, Tito’s Handmade, Nütrl, Absolut Elyx Gin Beefeater*, Tanqueray, Tanqueray No. Ten, Bombay Sapphire, Hendrick’s,

Plymouth, Dillon’s, Dillon’s Rose, The Botanist Rum Lamb’s*, Bacardi White, Bacardi 8 Year Old, Bacardi Añejo, Mount Gay,

Appleton Estate 12 Year Old, Havana Club, The Kraken Black Spiced, Newfoundland Screech

Canadian Whisky Canadian Club*, Canadian Club 100% Rye, Seagram’s V.O., Crown Royal, Crown Royal Northern Harvest, Forty Creek, Lot No. 40, Pike Creek, Gooderham & Worts Four Grain

Scotch Blend Ballantine’s*, J&B, Cutty Sark, Dewar’s, Chivas, Johnnie Walker Red, Johnnie Walker Black, Johnnie Walker Gold, Johnnie Walker Blue

Bourbon Jim Beam*, Jack Daniel’s, Jack Daniel’s Single Barrel, Maker’s Mark, Maker’s 46, Knob Creek, Woodford Reserve, Basil Hayden’s, Blanton’s

Single Malt Glenmorangie Original, Highland Park 12 Year Old, Glenfiddich, The Glenlivet, Dalwhinnie, Bowmore, Lagavulin, Laphroaig, Talisker, Balvenie, Balvenie DoubleWood 12 Year Old, The Macallan Gold, The Macallan Amber, The Macallan Sienna, The Macallan Rare Cask

Irish Whiskey Tullamore Dew, Bushmills Black Bush, Jameson, Green Spot

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bar prices Standard Rail Shot (1oz) 8.95 Soft Drink 3.95 Premium Rail Shot (1oz) from 10.95 Juice 4. Signature Cocktail from 16. Freshly Squeezed Juice 7. Signature Mocktail from 7. Freshly Brewed Coffee &

Selection of Teas 3.95

Martini from 16. Espresso-Based Coffee from 5. Single Malt Scotch from 13. Q Water (Still or Sparkling) per person 3. San Pellegrino (750ml) 8. Acqua Panna (750ml) 8.

beer Draught 16oz Bottle Steam Whistle

10. Classic 375ml 9. to 12.

Lost Craft Revivale Lagered Ale 10. Large Format 14. to 28. Mill Street Seasonal Selection 10. Muskoka Cream Ale Selection 10.

*indicates standard bar rail products; bar pricing and brands subject to change without notice

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wine list

sparkling Riondo Prosecco Extra Dry, Veneto, Italy 60. Cave Spring ‘O&B Sparkle & Buzz’, Niagara, Ontario 64. Henry of Pelham ‘Cuvée Catharine’ Brut Rosé, Niagara, Ontario 82. Perrier-Jouët Grand Brut, Champagne, France 185.

white Cave Spring ‘Jump’ Chardonnay, Niagara, Ontario 52. Cave Spring ‘Canoe’ Riesling, Niagara, Ontario 52. Bouchard Père & Fils, Mâcon-Lugny, Saint-Pierre, Burgundy, France 64. Kenwood Sauvignon Blanc, Sonoma County, California 68. Flaxbourne Sauvignon Blanc, Marlborough, New Zealand 70. Kendall Jackson ‘Vintner’s Reserve’ Chardonnay, California 75. Wilhelm Walch Pinot Grigio, Alto Adige, Italy 76. William Fèvre ‘Champs Royaux’ Chablis, France 92. DeLoach Chardonnay, Russian River Valley, California 94. Charles Baker Picone Vineyard, Vinemount Ridge, Ontario 98. Château Montelena Chardonnay, Napa Valley, California 195.

rosé Leaning Post, Niagara Peninsula, Ontario 70.

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red Cave Spring ‘Biff's Juicy Red’, Niagara, Ontario 52. Argento ‘Esquinas’ Malbec, Mendoza, Argentina 58. McManis Petit Sirah, California 68. Mission Hill ‘Reserve’ Merlot, Okanagan Valley, British Columbia 70. Serprimo Rosso Cabernet Sauvignon/Merlot, Tuscany, Italy 74. Château de Nages ‘Vieille Vignes’, Rhône Valley, France 74. Tawse ‘Grower’s Blend’ Pinot Noir, Niagara Peninsula, Ontario 75. Kenwood Cabernet Sauvignon, Sonoma County, California 75. Bodegas Olabarri Reserva, Rioja, Spain 84. Hess Collection Cabernet Sauvignon, North Coast, California 84. Decoy Cabernet Sauvignon, Sonoma County, California 102. Stratus ‘Red’ Cabernet Sauvignon Blend, Niagara-on-the-Lake, Ontario 135. Pelissero Nubiola Barbaresco, Piedmont, Italy 155. Perata Vineyards Cabernet Sauvignon, Yountville, Napa Valley, California 160.

dessert & fortified 13th Street ‘13 Below Zero’ Riesling, Niagara, Ontario (375ml) 54. Cave Spring Riesling Icewine, Niagara, Ontario (375ml) 140.

reserve champagne Moët & Chandon Dom Pérignon 575. Louis Roederer Cristal 685.

Not sure what to select? Forward your menu selection and wine price range to your Event Specialist. Our Sommelier is happy to assist with selecting wines for your event!

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frequently asked questions What are the room capacities?

East West East & West Seated Events 40 24 60 Standing Cocktail Reception 60 40 100

When are the rooms available?

The private dining rooms are available Monday to Friday, on a first-come, first-serve basis, based upon availability. • Breakfast – 7:00am to 10:00am • Lunch – 11:30am to 3:00pm • Dinner – 5:00pm to 12:00am • Canoe is available for exclusive full restaurant buyouts on Saturdays and Sundays—please contact an

Event Specialist for more details

Is there a charge to use the space?

There is no charge to use the space, provided the minimum food and beverage expenditure is met. A gratuity of 18% will be applied to all food, beverage, and minimum spend offset fees plus applicable government taxes.

What are the minimum spend requirements?

The room minimums are based on food and beverage combined, exclusive of tax and an 18% gratuity. If the minimum spend requirement is not met the difference will appear as a room rental fee on the final bill.

East West East & West Breakfast or Lunch 1,500. 1,000. 2,500. Dinner 2,500. 1,500. 4,000.

When is the final guest count due?

The guaranteed number of guests attending the event is required 24 hours in advance of event date. Please note, unless we are notified of a guest count revision, the number originally contracted will be assumed as the guarantee. You will be billed for the guaranteed number given or the actual number in attendance, whichever is greater.

Can I hold a meeting or presentation in the private rooms?

Absolutely! Please keep in mind that although the rooms are private, they are not soundproof. Adding audio-visual equipment will alter the room capacities.

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Do you supply audio-visual equipment?

The only AV equipment we have onsite is a complimentary tripod 5x5’ screen. We are happy to arrange other equipment through our third-party supplier—charges will be added directly to your bill with no additional mark-up.

What services and items does Canoe supply?

The following services are complimentary: • Service staff • Existing tables and chairs • Standard table flatware and glassware • Printed personalized menus at each place setting • Table numbers • Easel • Podium

Do you provide referrals to musicians, florists, cake makers, etc.?

We are happy to provide referrals for all of your needs! Please refer to our preferred suppliers list online at bit.ly/obpreferredsuppliers.

Will there be a bar set up in the room?

Canoe service staff can provide full cocktail service to your guests. Please speak to your Event Specialist for suggestions on tailoring your beverage selections and guest experience.

How are beverage and wine costs managed?

Beverages (alcoholic and non-alcoholic) are charged based upon consumption per drink, plus tax and events administration fee. We do not offer fixed price per person bar packages or individual bills. Wines are selected from our current list and charged per bottle. In accordance with liquor licensing regulations, we are unable to permit our guests to bring in their own wine or alcohol, but please advise us of your preferences and we will be happy to find a comparable item from our list. Please note that we are not able to order in wines that are not part of our current selection.

How is the menu determined?

All food items for private events are selected from our current seasonal menu package. You are able to interchange items between each menu—prices will be adjusted accordingly. Food items are subject to current market prices. Your Event Specialist can assist you with tailoring your selections for the best guest experience.

What other expenses should I consider?

Please consider below items as common costs. For a formal cost estimate please contact an Event Specialist. • If designated seating is required, please provide your own place cards and/or seating chart • If cruiser tables are required, your Event Specialist will be happy to arrange through our third-party

supplier—charges will be added directly to your bill with no additional mark-up • If you require table linens, your Event Specialist will be happy to arrange through our third-party

supplier—charges will be added directly to your bill with no additional mark-up

http://bit.ly/obpreferredsuppliers

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Is there a cake plating fee?

The only outside food item permitted to be brought in is celebratory cake or cupcakes. The per guest fee is based on your confirmed guest count. Cupcake station per guest 2. Cake - cut and plated by Chef with garnish and served as part of the dinner menu per guest 5. Cake - cut and plated as part of a self-serve station per guest 3.

What should I consider in regards to timing? Be sure to consider the following items for your agenda and timing. Your Event Specialist can help with any questions you may have regarding: • Cocktails and canapés – How long? • Seating – depending on final guest count and pace of crowd, seating can take 10-30 minutes • Formal introductions, first toasts and welcome speech • Order taking – at least 15 minutes needed • Speeches – for best flow, we recommend having speeches after order taking, before first course is

served or in-between courses • Formal Presentation/Guest Speaker – please speak to your Event Specialist to coordinate service

timing with presentation

How does the load-in and load-out work?

For exclusive use of one of the freight elevators in the TD Bank Tower (66 Wellington Street West) for load-in and/or load-out, it must formally be booked in advance by your Event Specialist. The charge is 80. per hour without an operator, or 120. per hour with an operator, plus tax. For further information please contact your Event Specialist.

Who is my contact on the day of the event?

A Canoe Restaurant Manager will be your onsite contact upon arrival and for the duration of your event.

Is parking available?

Complimentary underground parking is available after 5:30pm, Monday to Friday at the Toronto Dominion Parking Facility. Please obtain a ticket from machine upon entering parking garage. Validation is provided to guests at the restaurant on event date. Should you wish to arrange complimentary parking for your guests prior to 5:30pm, please contact your Event Specialist. A map and directions can be accessed through our website at oliverbonacinievents.com.

Is smoking permitted?

Please note that Canoe is a non-smoking establishment in conformity with the Smoke-Free Ontario Act, S.O. 1994, c. 10 and its regulations. Accordingly, smoking is strictly prohibited at Canoe and on the premises.

How are payments made?

The signed confirmation form and deposit of 500. per room is required to secure the date and space, payable by credit card or bank draft. The balance will be paid by credit card or cash at the conclusion of the event.

http://www.oliverbonacinievents.com/Venues/Restaurants/Canoe/Canoe-Location.aspx

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What is the cancellation policy?

Your deposit is fully refundable if notice of cancellation is received 14 or more days in advance of event date. If notice of cancellation is received with less than 14 days’ notice the deposit is forfeited. If notice of cancellation is received with less than 48 hours’ notice you will be charged the room minimum plus tax and events administration fee.

What address should I use for my invitations?

Canoe Restaurant & Bar TD Bank Tower, 54th Floor 66 Wellington Street West Toronto, ON M5K 1H6

For all booking inquiries please contact:

416.364.1211 [email protected] oliverbonacinievents.com

mailto:[email protected]

http://www.oliverbonacinievents.com/Venues/Restaurants/Canoe/Canoe-Location.aspx

Documents

private dining - oliverbonacinievents.com · Canadian Peppercorn Sauce - Chef’s Selection of Sweets for the Table - ... The private dining rooms are available Monday to Friday,