The main dining room is available for exclusive buy-outs Sunday through Thursday dinner for a minimum food and beverage charge of $5000, Friday dinner for $6000. With enough notice, the restaurant is also available on Saturday evenings for a buy-out.  The facility fee is $300 for five hours.

The private dining room on our lower level is available Sunday through Thursday dinner for a minimum food and beverage charge of $1000, Friday and Saturday dinner for a minimum food and beverage charge of $1200.  The room fee is $125 for four hours.

Lunch exclusives are available in the main dining room Monday through Friday for a minimum of $1500, and on Saturday and Sunday for $2000.

The room fee is $125 for three hours.

Our price minimums include only the cost of food and beverages and do not include 9% tax and 20% gratuity which are added.

A deposit is required to reserve your event date. This amount will be credited to your final bill. The deposit for the main dining room is $500 and for the private dining room it is $350. This deposit is non-refundable and is due 14 days prior to your event. Food and wine selections choices should be finalized a week prior to your event. With this we can assure you a rewarding culinary experience.  Your final guest count as pertains to the billing may change up to 36 hours before the event.  If there is a decrease in your number of guests attending you will not be charged, provided you notify us by no later than 36 hours before your event.  If you choose to bring your own wine our corkage fee is $25 per standard bottle of 750 ml.  Should you bring your own dessert and have us cut and plate it, there will be a $3.50 per person charge.

Valet service is available for $220 per evening.  The valet’s tip is not included.

Two hand-passed hors d'oeuvres:

• Castelvetrano olive crostini
• forest mushroom macchiatti

Soup or Salad

• Artichoke bisque with lemon oil (soup changes often)
• Mixed greens with pecans, gorgonzola, and orange segments

Entrees

• California sea bass in court bouillon with peruvian potatoes and garlic rouille crostini
• ribeye steak with green peppercorn sauce, gruyere-potato gratin, and vegetables

Desserts

• Warm chocolate cake with almond ice cream and chocolate mousse
• Sorbet duet with poached pear and cinnamon syrup

Includes:

Three hand-passed hors d’oeuvres  (Choose three)

• Forest mushroom macchiatti
• Grilled giant chermoula prawns
• Gazpacho shooters
• Ahi sashimi
• Castelvetrano olive crostini
• Mini crab cakes

Soup or Salad

• Carrot-ginger soup with fried ginger and creme fraiche garni (soup changes often)
• Mixed greens with pecans, gorgonzola, and orange segments

Entrees

• Filet mignon with cabernet sauce, pole beans, and gruyere-potato gratin
• California sea bass in court bouillon with peruvian potatoes and garlic rouille crostini
• Seared day boat scallops with beluga lentils, zoe's bacon, and pumpkin sauce

Desserts

• Meyer lemon tart with swiss meringue and shortbread
• Warm chocolate cake with milk chocolate mousse and almond ice cream
• Sorbet duet with poached pear and cinnamon syrup
• Hazelnut creme brulee 

1. Five hand-passed hor's d'oeuvres (choose five)

• forest mushroom macchiatti
• grilled giant chermoula prawns
• beet salad with goat cheese in spoons
• gazpacho shooters
• ahi sashimi
• Mini crab cakes
• Castelvetrano olive crostini

2. Soup or Salad

• Artichoke bisque with lemon oil (soup changes often)
• Mixed greens with pecans, gorgonzola, and orange segments

3. Entrees

• Filet mignon with cabernet sauce, gruyere-potato gratin, and spring vegetables
• Orecchiette pasta with chicken, pancetta, and english peas
• Seared day boat scallops with beluga lentils, zoe's bacon, and pumpkin sauce
• California sea bass in court bouillon with peruvian potatoes and garlic rouille crostini

4.  Wedding cake (Not provided by The Caprice)