Upcoming events.
Event will take place on the second floor. Please inform of us of any mobility accommodations.
Afternoon Tea
A quaint and relaxing afternoon with petite bites, sweet treats and tea. Join us in our heavenly upstairs dining room and enjoy:
Chicken Salad Croissant
Cheese & spinach Empanadas
Chocolate Profiteroles
Hazelnut & white chocolate blondies
Quiche Lorraine
Smoked Salmon Canapé
Black currant scones
Caramel apple tartelettes
Also enjoy coffee, a variety a specially selected teas, and soda.
Buffet will be set up on our first floor and seating will be throughout the restaurant. Please inform of us of any mobility accommodations.
Please note, ticket does not include gratuity.
Sunday Brunch Buffet
In addition to an a la carte menu, we will be offering a brunch buffet on October 13th and October 27th.
Buffet Menu
Menu coming soon!
Event will take place on the second floor. Please inform of us of any mobility accommodations.
Chef Talks
With Chef Margot Blondet featuring the French region of Burgundy
This dinner is the first in a series we are calling "Chef Talks." During this evening you will dine with our featured Chef of the month, enjoying a prix fixe menu that highlights and explores a specific region, certain ethnic cuisine, or ingredient that inspired that Chef to step into the kitchen.
Our First Chef is, of course, Chef Margot Blondet. A culinary heavyweight in Dayton, she is the owner and Executive Chef of both Manna Uptown and Salar Restaurant & Lounge in the Oregon District. Trained at Le Cordon Bleu in her native Lima, Peru, Chef Margot's style of cuisine marries her Peruvian and French heritage. In this, our first Chef Talks Dinner, Chef Margot will be introducing and exploring the French region of Burgundy.
Menu
Gougère is a savory baked pastry made of choux dough mixed with cheese. There are many variants.
Oeufs en Meurette is a classic Burgundy dish of poached eggs covered in a rich red wine sauce filled with lardons, mushrooms, and onions.
Poulet Gaston Gérard is a famous French chicken recipe dating back to the 1930s that celebrates cheese, white wine and Dijon mustard.
Poires au vin et casis Crème de Cassis also known as Cassis liqueur is a sweet, dark red liqueur made from blackcurrants and is a specialty of Burgundy. Pears are poached in the cassis and served for a fruity and light dessert.