PRIVATE DINING - Oliver & Bonacini Restaurants€¦ · Fontamara Pinot Grigio, Abruzzo, Italy 55 Keint-He ‘Voyageur’ Chardonnay, Prince Edward County, Ontario 62 Kenwood Sauvignon

(v) vegetarian · (gf) gluten-free · (df) dairy-free menus and pricing are subject to change based on seasonal availability

prices exclude tax and gratuity

PRIVATE DININGOliver & Bonacini Hospitality

416.364.1211 · [email protected] oliverbonacinievents.com



VEGETARIANCRISPY CREMINI MUSHROOM ginger soy sauce (v) 3.75CARROT, LEEK + SHIITAKE SPRING ROLL chili plum sauce (df) 3.75 AVOCADO CRISP pico de gallo, cilantro cress (v)(df) 4VEGETABLE SAMOSA tamarind chutney (v) 4BEET TARTARE goat cheese, granny smith apple, crispy taro (v)(gf) 4.25

SE AFOODFISH + CHIP CAKE potato flakes, malt vinegar 4 LUMA PRAWN COCKTAIL tomato, horseradish (gf)(df) 4.25SMOKED SALMON ROLL cucumber, pickled, daikon, carrot, teriyaki mayo (gf)(df) 4.25CHARRED HUMBOLDT SQUID spicy sauce, ginger, scallion, crispy garlic (df) 4.5TROUT GRAVLAX TARTARE rice crisp, radish, cacik (df) 5ALBACORE TUNA SSAM lettuce, pickled ginger aïoli, green onion slaw (df) 5SHRIMP PO’BOY celeriac remoulade, wasabi peas 6

ME ATCHICKEN POTSTICKER hoisin, sesame (df) 4 JERK CHICKEN carrot slaw 4.25K.F.C. (KOREAN FRIED CHICKEN) gochujang sauce, scallion 4.25CROQUE-MONSIEUR béchamel, gruyère, black forest ham 4.25 MINI BEEF BURGER arugula, tomato chutney, pickle 5LAMB KOFTA spiced yoghurt, mint cress (gf) 6.5

CANAPÉSpriced per piece · minimum one dozen order per item

4 pieces per person recommended for each hour of cocktail reception

CHE F ’S SE LECTIONNot 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



CHARCUTE RIE STATIONsliced cured and dried meats, sausages, mustard, pickles, O&B artisan breads

(serves 15 guests)

165

SE LECTION OF CANADIAN + EUROPE AN CHE ESES

O&B artisan bread, honey (serves 15 guests)

155

CHIPS + D IPSgoat cheese and artichoke dip, artisanal crackers

4.75 per person

MARINATE D OLIVESgarlic, rosemary, orange

3 per person

GOURMET POPCORNsea salt and cracked pepper

or sea salt and caramel

or pecorino and truffle oil

2 per person

STATIONARY PL ATTE RS



BEEF SHORT RIB POUTINEsmoked cheddar and onion gravy

14

K.F.C. (KOREAN FRIED CHICKEN)rice, edamame, charred scallion mayo

13

CURRIED CHICKENtomato, chickpeas, potato, spinach

13

LAMB RAGÙ CAVATELLItomato, rapini, pecorino

13

NORTH OF BORDER (gf)pulled pork, chipotle, potato salad

13

CHARRED HUMBOLDT SQUID (gf)(df)baked beans, chorizo

13

MAPO TOFU BOX (v)

12

TRUFFLED MAC + CHEESE (v)

10

PA SSE D COMPOSE D PL ATESpriced per plate



ME NU A

THE ALWAYS VEGETARIAN SOUP (v)seasonal garnish

or

HEIRLOOM CARROT SALAD (v)(gf)arugula, goat cheese, pear, almonds, cumin dressing

ROASTED SALMONbutternut squash, lentils, pine nuts,

raisins, sumac

or

GNOCCHI (v)truffle cream, mixed mushrooms,

spinach, pecorino cheese

CHOCOLATE TERRINEcranberry compote, sour cream ice cream

FRESHLY BREWED COFFEE + SELECTION OF TEAS

61

ME NU B


or

ESCAROLE + RANCH SALAD (v)(gf)toasted almonds, watercress, cranberry

ROAST CHICKENchickpea purée, smoky eggplant, tomato, olive, red pepper dressing

or

ROASTED SALMONbutternut squash, lentils, pine nuts,

raisins, sumac

or

GNOCCHI (v)truffle cream, mixed mushrooms,

spinach, pecorino cheese

COCONUT PANNA COTTA (gf)shaved coconut, compressed pineapple,

peanut brittle


67

LUNCHpriced per person



ME NU C


or

KALE CAESAR SALADwhite anchovies, roasted garlic, pancetta,

grana padano, crouton

GRILLED FLAT IRON STEAKfries, horseradish crema, mushroom

or

ROAST CHICKENchickpea purée, smoky eggplant, tomato, olive, red pepper dressing

or

SEARED ALBACORE TUNA (gf)(df)black rice, XO brussels sprouts, avocado,

watercress, sauce vierge

PASSION FRUIT TARTmeringue, grapefruit sorbet,

popping candy

or



74

LUNCHpriced per person



ME NU A


or

HEIRLOOM CARROT SALAD (v)(gf)arugula, goat cheese, pear, almond, cumin dressing

SEARED SALMONchickpea purée, smoky eggplant,

cherry tomato, olives, roasted red pepper dressing

or

ROAST CHICKENherb marble potatoes, mustard greens,

king oyster mushrooms, porcini mushroom jus

or

JERUSALEM ARTICHOKE RISOTTOpreserved lemon, oyster mushrooms, spinach


peanut brittle


67

ME NU B


or

ESCAROLE + RANCH SALAD (v)(gf)toasted almonds, watercress, cranberries

ROASTED TROUT (gf)butternut squash, lentils, apple,

kale, lemon, brown butter

or

GRILLED FLAT IRON STEAK (gf)grilled radicchio, new potatoes,

king oyster mushrooms, horseradish cream, beef jus

or



PASSION FRUIT TARTmeringue, grapefruit sorbet, popping candy

or



71

DINNE Rpriced per person

ADD TO YOUR DINING EXPERIENCE WITH A CHEESE COURSE

Featuring a selection of Canadian cheeses served with O&B Artisan bread and honey, the cheese course can be served between the main course and dessert or after dessert.

18 per person



ME NU C


or

TUNA RILLETTESpretzel crouton, crispy shallot, fennel pollen,

crème fraîche, triple crunch mustard

or

HEIRLOOM CARROT SALAD (v)(gf)arugula, goat cheese, pear, almonds, cumin dressing

SEARED TUNAkohlrabi, XO brussels sprouts,

king oyster mushrooms, black sesame aïoli, sauce vierge

or



or

JERUSALEM ARTICHOKE RISOTTOpreserved lemon, oyster mushrooms, spinach


peanut brittle

or

PASSION FRUIT TARTmeringue, grapefruit sorbet, popping candy


74

ME NU D


or

BEEF TARTARE (gf)spiced soy sauce, sabayon,

tobiko, pickled ginger, rice crisp

or

GRILLED CALAMARIolives, pickled shallots, tomato,

capers, brown butter

ROASTED CODcauliflower, lentils, raisins, pine nuts, sumac

or

GRILLED STRIP LOIN (gf)confit potato, broccolini,

king oyster mushroom, madeira marrow jus

or

ROAST DUCK BREAST (gf)kohlrabi, XO brussels sprouts, mustard greens, sour cherry jus

TRUFFLED SAUVAGINE (v)burnt honey sabayon, fig

or



87

DINNE Rpriced per person



CAESAR SALAD (gf)parmigiano-reggiano, pancetta,

creamy garlic dressing, puffed wild rice

or

SOUP OF THE DAY (v)seasonally inspired

BEEF SLIDERparmesan fries

or

CHEESE RAVIOLIfive-cheese cream sauce

or

ROAST CHICKEN (gf)green beans, crushed marble potatoes,

dark chicken jus

SELECTION OF HOUSEMADE ICE CREAMS OR SORBETS

26

CHILDRE N’S ME NUpriced per child



NON -ALCOHOLICfreshly brewed coffee or tea 4cappuccino, caffè latte, espresso from 6freshly squeezed juice 6bottled juice 5soft drink 3.95mocktail from 5Q water (still or sparkling—high quality purified water onsite) per person 3

SPECIALT Y BARpremium shot (1oz) from 9.95single malt scotch - The Glenlivet 12 Year Old from 12cognac - Martell VS from 12rail martini from 14.95premium martini from 16.95

BE E Rdomestic bottle 7imported bottle 9draught from 8

STANDARD BAR (1oz) 7.95

Smirnoff Vodka

Beefeater Gin

Sauza Gold Tequila

El Dorado 3 Year Old Rum

Canadian Club Rye

Jim Beam White Bourbon

Ballantine’s Scotch Blend

BE VE R AGESpriced per drink · pricing subject to change without notice



SPARKLINGCanti Prosecco, Veneto, Italy 55Tawse ‘Spark’ Limestone Ridge Riesling, Niagara, Ontario 65Taittinger, Champagne, France 150 Perrier-Jouët, Champagne, France 170

WHITECave Spring ‘O&B White’, Niagara, Ontario 48Cave Spring ‘Canoe’ Riesling, Niagara, Ontario 52Cave Spring ‘Jump’ Chardonnay, Niagara, Ontario 52Fontamara Pinot Grigio, Abruzzo, Italy 55Keint-He ‘Voyageur’ Chardonnay, Prince Edward County, Ontario 62Kenwood Sauvignon Blanc, Sonoma Coast, California 62Prà ‘Otto’ Soave, Veneto, Italy 68Michel Gassier Viognier, Rhône Valley, France 72Cave Spring ‘Adam Steps’ Riesling, Niagara, Ontario 80Antonutti ‘Ramato’ Pinot Grigio, Friuli, Italy 85Cedar Rock Chardonnay, California 90Château de Maligny Chablis, France 110

WINE LIST

Have something specific in mind? Let your event specialist know. Our sommelier is happy to assist with selecting wines for your event!



WINE LIST

Have something specific in mind? Let your event specialist know. Our sommelier is happy to assist with selecting wines for your event!

RE DCave Spring ‘O&B Red’, Niagara, Ontario 48Cave Spring ‘Biff’s Juicy Red’, Niagara, Ontario 52Domaine Tinedo ‘Ja!’ Tempranillo, La Mancha, Spain 55La Piuma Chianti, Tuscany, Italy 55Ironstone Zinfandel, Lodi, California 60Bodega Vistalba ‘Tomero Clásico’ Malbec, Uco Valley, Argentina 62McManis Petite Sirah, California 68Malivoire ‘Small Lot’ Pinot Noir, Niagara, Ontario 72Kenwood Cabernet Sauvignon, Sonoma Coast, California 72Cannonball Cabernet Sauvignon, California 90Etrusca Bolgheri Rosso DOC, Tuscany, Italy 117Tenuta Delle Terre Nere, Sicily, Italy 130



CAPACITIES + AVAILABILITYLuma is designed with one private dining room and three semi private spaces. The King Rail Bar offers scenic views of King Street, by our main bar. The main dining room can be sectioned off to allow your large group to dine together in the restaurant.

The private dining rooms are available Monday to Friday for lunch and dinner, and dinner only on Saturdays. Bookings are made on a first-come, first-served basis, based upon availability.

• Lunch — 11:30am to 3:00pm • Dinner — 5:00pm to 12:00am

Luma is available for exclusive full restaurant buyouts seven days a week — please contact an event specialist for more details.

MINIMUM FOOD + BEVERAGE EXPENDITUREThere is no room fee to use the space, provided the minimum food and beverage expenditure is met. 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 minimum spend offset fee on the final bill.

Seated Event Standing Cocktail Reception

Private Dining Room 14 -King Rail Bar - 40Patio 30 60Main Dining Room — East 40 -Main Dining Room — West 80 -

Lunch Dinner

Private Dining Room 500 800King Rail Bar 800 800Patio 1,500 1,500Main Dining Room — East 1,500 3,000Main Dining Room — West 3,000 5,000

COMPLIMENTARY SERVICES• Service staff • Existing tables and chairs • Standard table flatware and glassware • Candles • Printed personalized menus at each place setting • Table numbers

PARKINGUnderground parking is available in the TIFF Bell Lightbox parkade. Parking is pay-and-display (not validated by Luma). A map and directions can be accessed through our website at oliverbonacinievents.com.

LUMA PRIVATE DINING FREQUE NTLY A SKE D QUESTIONS

http://oliverbonacinievents.com



PRESENTATIONS + AUDIO VISUALLuma does not have any AV equipment onsite. We are happy to arrange AV equipment through our third-party supplier — charges will be added directly to your bill with no additional markup.

THE FOOD + BEVERAGE EXPERIENCE:Working with your event specialist, you will be invited to select beverages of your choice from our current offering to serve to your guests. Beverages, both alcoholic and non-alcoholic are charged based on consumption, per drink, plus tax and gratuity. All beverage service will be delivered by our staff into your room during the event. Your menu selection will be made from our current seasonal menu package and we welcome you to customize the menu by interchanging items between each menu. Your event specialist can assist you with tailoring your selections for the best guest experience.

ADDITIONAL EXPENSES FOR CONSIDERATIONPlease consider below items as common costs. For a formal cost estimate please contact an event specialist.

• Place cards or escort cards to designate guest seating • Additional furniture such a cruiser tables, if desired • Table linens • Cake cutting or plating fee

YOUR O&B EVENT TEAMThroughout the duration of the planning, your event specialist will be the main point of contact and will ensure all details are covered in preparation for your event with us. When you and your vendors arrive onsite, you will be welcomed by our onsite team of experts that will be the main point of contact during the event.

PAYMENT + CANCELLATION The signed confirmation form a deposit is required to secure the date and space, payable by credit card or bank draft. The balance must be paid by credit card or cash at the conclusion of the event. Your event specialist will confirm the deposit amount based on the minimum spend of your event.

WHAT ADDRESS SHOULD I USE FOR MY INVITATIONS?Luma TIFF Bell Lightbox, 2nd Floor 350 King Street West Toronto, ON M5V 3X2

FOR ALL BOOKING INQUIRIES PLEASE CONTACT:416.364.1211 [email protected] oliverbonacinievents.com

mailto:[email protected]

http://oliverbonacinievents.com

Documents

PRIVATE DINING - Oliver & Bonacini Restaurants€¦ · Fontamara Pinot Grigio, Abruzzo, Italy 55 Keint-He ‘Voyageur’ Chardonnay, Prince Edward County, Ontario 62 Kenwood Sauvignon