private dining and events package

PRIVATE DINING AND EVENTS PACKAGE
Thank you for considering Far Niente for your upcoming event.
Located in the heart of Toronto’s Financial District, Far Niente features an atmosphere of relaxed elegance and luxurious comfort.
The vibrant contemporary cuisine offers a blend of seasonal artisan products, intense flavours and stunning presentations. We
offer exceptional meeting spaces combined with versatile menus and superior service.
Our prix fixe menus are flexible, our Chef is pleased to alter them to suit your specific requirements if requested, an additional
charge may apply depending on the requested modification. All menus provide a choice of appetizer, main course and dessert
from which your guests may choose.
We are happy to accommodate most dietary restrictions and allergies. Please let us know at your earliest convenience so that
we may tailor your menu. We can also arrange for kosher meals to suit the unique details of any function, from canapes to
3-course menus.
It is preferred that your menu selection is confirmed 7 days prior to your event if you are opting for a pre set menu. It is advisable
to select one of our pre set menus for groups 12 or greater.
Our in-house Sommelier would be glad to assist you in selecting wines for your function. All wines will be charged based on
consumption and will be subject to gratuities and applicable taxes.
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]
PRIVATE DINING ROOMS
NAPA ROOM
SONOMA ROOM
••
Seats up to 24 guests
••
Seats up to 14 guests
••
$1000 minimum at lunch
••
$500 minimum at lunch
••
$1500 minimum at dinner
••
$750 minimum at dinner
Napa and Sonoma rooms adjoin to hold a larger party of up to 36 guests.
••
$1500 minimum at lunch
••
$2250 minimum at dinner
The Napa room is equipped with a built in screen for presentations.
There is a $25.00 rental fee for the use of the on-site projector.
ATRIUM
PRIVATE ATRIUM
••
Seats up to 60 guests for dinner
••
Seats up to 16 guests
••
Combines with private atrium to hold 100 guests for a
••
Available for dinner only, minimum spend negotiable
cocktail/canape function
••
Available for dinner only, minimum spend negotiable
PATIO also available for buyouts or afterwork cocktail functions.
Buyout minimums are subject to date and type of event.
MINIMUM FOOD AND BEVERAGE EXPENDITURE POLICY
Our policy is that we allocate a minimum food and beverage expenditure for certain areas within our restaurants. Only in
the event that the minimum is not reached in food and beverage consumption, do we charge a venue rental in order to reach the
minimum expenditure as agreed prior.
All totals will be subject to 18% Gratuity and 13% HST as per Provincial guidelines.
FLOWERS AND DECOR
We work with a number of Toronto's premiere event suppliers. From floral arrangements to specialty linens, entertainment
and decor, let us take the stress out of planning so you can focus on being a guest.
CONFIRMATION AND CANCELLATION
The guaranteed number of guests attending the function is required 48 hours in advance of the function for private room
bookings. Please note that should the guest count decrease and Far Niente is not notified the Host named above will be billed
for the guaranteed number given, or in attendance, whichever is greater. In event of cancellation, 48 hours notice is requested.
Failure to provide notice will result in a penalty of $30 per guest will be charged to the named host.
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]
Far Niente
LUNCH MENU NUMBER ONE – $40/PP
APPETIZERS
Daily Soup
With seasonal garnish
Caesar Salad
Romaine lettuce, wild boar bacon bits + parmesan shavings
Harvest Salad
Mixed greens, berries, grilled papadum,
mango + passion fruit dressing
MAINS
Curried Fish Sandwich
Tilapia, cucumber kimchi, chipotle aioli on a house baked coconut bun
Cobb Salad
Fresh iceberg lettuce, marinated grape tomatoes, Roquefort, roasted chicken breast,
Dijon dressing, avocado puree
Cappellini Agli e Olio
Lemon stuffed olives, blistered tomatoes, double-blanched garlic + olive oil
DESSERT
Citrus Cheesecake
Ginger Graham Crust, Fresh Berries
Triple Chocolate Layer Cake
Chantilly Cream
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]
Far Niente
LUNCH MENU NUMBER TWO – $45/PP
APPETIZERS
Mushroom Soup or Daily Soup
With Seasonal Garnish
Caesar Salad
Timeless classic, romaine lettuce,
wild boar bacon bits + parmesan shavings
Harvest Salad
Mixed greens, berries, grilled papadum, mango + passion fruit dressing
Waldorf Salad
Apple, beets, yogurt dressing, sun-kissed cranberries, candied pumpkin seeds + walnuts
MAINS
Cappellini Agli e Olio
Lemon stuffed olives, blistered tomatoes, double-blanched garlic + olive oil
Crispy Chicken
with California slaw + triple crunch mustard
Curried Fish Sandwich
Tilapia, cucumber kim chi, chipotle aioli on a house baked coconut bun
Cobb Salad
Fresh iceberg lettuce, marinated grape tomatoes, Roquefort,
roasted chicken breast, Dijon dressing, avocado purée
6oz Flatiron
With frites + truffle aioli
DESSERTS
Citrus Cheesecake
Ginger Graham Crust, Fresh Berries
Triple Chocolate Layer Cake
Chantilly Cream
Crème Brulee
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]
Far Niente
DINNER MENU NUMBER ONE – $55/PP
APPETIZERS
Daily Soup
With Seasonal Garnish
Harvest Salad
Mixed greens, berries, grilled papadum, mango + passion fruit dressing
Caesar Salad
A timeless classic, romaine lettuce, wild boar bacon bits + parmesan shavings
MAINS
Capellini Agli e Olio
Lemon stuffed olives, blistered tomatoes, double-blanched garlic + olive oil
Togarashi Crusted Salmon
Roast fingerling potatoes, asparagus + ginger-chive sauce
Roast Chicken
With Sweet Indian Spices, Curried Cauliflower, Biryani rice, Crisp Pakoras
+ Cucumber Raita
DESSERTS
Citrus Cheesecake
Ginger graham crust, fresh berries
Triple Chocolate Layer Cake
Chantilly cream
Coffee or tea
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]
Far Niente
DINNER MENU NUMBER TW0 – $65/PP
APPETIZERS
Daily Soup
With Seasonal Garnish
Caesar Salad
A timeless classic, romaine lettuce, wild boar bacon bits + parmesan shavings
Harvest Salad
Mixed greens, berries, grilled papadum, mango + passion fruit dressing
Citrus Cured Smoked Salmon
Shaved Fennel and Orange Salad, Mixed Olives, Croutons
MAINS
Vegetable Medley Taglietelle
Seasonal vegetables with Tagliatelle Noodles in a tomato sauce
Mahogany Glazed Halibut
Kabayaki roasted halibut, quick fried spring vegetables,
sesame crusted shitakes + pureed mushroom sauce
Roast Chicken
With Sweet Indian Spices, Curried Cauliflower, Biryani rice, Crisp Pakoras
+ Cucumber Raita
Steak Frites
Grilled 6 oz Angus Beef Tenderloin with Crispy Fries, California Slaw
Truffle Aioli
DESSERTS
Tahitian Vanilla Crème Brulee
With shortbread cookie
Triple Chocolate Layer Cake
Chantilly cream
Sorbets & Gelato
Coffee or Tea
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]
Far Niente
DINNER MENU NUMBER THREE – $75/PP
APPETIZERS
Wild Mushroom Soup
Chive + truffle oil
Waldorf Salad
Apple, beets, yogurt dressing, sun-kissed cranberries, candied pumpkin seeds + walnuts
House Smoked Duck Ham
Grilled onion + frisee with preserved lemon vinaigrette + ginger chive sauce
Seared Sea Scallops
Banana Pepper Slaw + pomegranate Glaze
MAINS
Cappellini Agli e Olio
Lemon Stuffed Olives, blistered tomatoes, double-blanched garlic + olive oil
Seared Bluefin Tuna
Farmers beans, garlic new potatoes, artichichoke hearts,
char roasted tomato + nicoise olives
Roast Chicken
With Sweet Indian Spices, Curried Cauliflower, Biryani, Crisp Pakoras + Cucumber Raita
Pan Roasted Grouper
Curried Israeli cous cous, swiss chard, dried tomatoes + plum chutney
Steak Frites
Grilled 8 oz Angus Beef Tenderloin with Frites, Slaw + Truffle Aioli
DESSERTS
Citrus Cheesecake
Ginger Graham Crust, Fresh Berries
Triple Chocolate Layer Cake
Chantilly cream
Apple Pie a La Mode
Individual tartlet, oat & nut crumble, vanilla ice cream
Coffee or Tea
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]
CANAPES
Priced per piece. Minimum order by the dozen.
(v) = vegetarian
Brie & Apple Mini Burgers (v) $2.50
Truffle Risotto Balls (v) $3.00
Yakitori Chicken Sliders $2.50
Shrimp Cocktail Caesar Shooters $3.50
Mini Bison Burgers $2.50
Colossal Shrimp $8.00
Charred Prosciutto & Asparagus Spears $3.00
Tandoori Chicken Satays $3.00
Quince Jam & Mascarpone Cream
with Cucumber Raita
Seared Tuna Nicoise Salad $3.00
Mango Duck Spring Rolls $3.00
served on a Porcelain Spoon
with Mango + Passionfruit Dip
Upgrade:
Parmesan Crisp (v) $2.50
Pissaladière (v) $3.00
Horseradish Cream, Tomato & Arugula
with Oven Dried Tomato, Black Olive Paste & Brie
Mini Quiche (v) $2.50
Asian Beef Satay $3.50
with Mushroom & Goat Cheese
with Coconut-Peanut Sauce
Vegetable Spring Rolls (v) $2.50
Herb Marinated Grilled Lamb Chop $5.50
with Plum Sauce
with Mint Sauce
Shrimp Fritters $3.00
Lamb Merguez Pogo Sticks $3.50
with Chinese 5 Spice Chutney
PLATTERS
SWEET TABLE
Crisp Raw Vegetables $4.95
Signature Dessert Shots $2.45
with House Prepared Dip
Attractively presented in shot glasses
includes varieties
Seasonal Fruit Platter $6.95 per person
with Berries and Maple Yogurt Dip
Assorted Petit Four Bakery Desserts $2.50
2 pieces per person
Artisanal Cheese Platter $7.95
A selection of local and artisanal cheeses served with
Assorted Abbey’s Bake House Desserts $3.50
crackers and garnished with fruit
1.5 pieces per person
Our in-house Cheese Sommelier is happy to source and
customize a cheese menu just for your event
Jumbo Shrimp Platter
with Chef Jordan’s Zesty Cocktail Sauce
and Lemon Garnish
50pc $90
100pc $170
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]
HOLIDAY COCKTAILS
Terry’s Chocolate Orange
cacao • orange • cold brew coffee
8
Candycane Cosmopolitan
spiced rum • peppermint • cranberry
9
Frosty Toddy
rum • orange • spiced tea cold brew
10
Singapore Kir
sparkling • wild cherry • chili • pineapple
12
Rusty Copper Nail
johnnie walker green • drambuie • ginger
13
Events & Catering Manager Jennifer Brenner • 416-214-9922 • [email protected]