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 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.

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

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. The deposit for December parties is non-refundable. Food and wine selections choices should be finalized three days 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 $18 per standard bottle of 750 ml. (eight bottle limit).   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.

Includes:

1. Two hand-passed hors d’oeuvres (choose two)
   
   • Wild mushroom crostini
   • Gazpacho shooters
   • Beet salad with goat cheese in won ton spoons
     
     
2. Soup or Salad
   
   • Brentwood corn soup
   • Caesar Salad
   • Mixed Greens with pecans, gorgonzola and sundried cherries
     
     
3. Entrees
   
   • Petrale sole Meuniere with summer vegetables and wild rice
   • Center cut pork chop with dry sherry glaze, summer vegetables, and  Butternut squash-potato puree
   • Beluga lentils with pumpkin sauce and grilled baby squashes
   • 10 oz Rib eye steak with green peppercorn sauce, summer vegetables and gruyere potato gratin
     
     
4. Dessert
   
   • Shortcake with summer berries, whipped cream, and berry sauce
   • Warm chocolate cake with almond ice cream and chocolate mousse
   • Meyer lemon tart with shortbread and Swiss meringue

Includes:

1. Three hand-passed hors d’oeuvres  (choose three)
   
   • Wild mushroom crostini
   • Grilled giant chermoula prawns
   • Beet salad with goat cheese in won ton spoons
   • Gazpacho shooters
   • Ahi sashimi
   • Mini crab cakes
     
     
2. Soup or Salad
   
   • Brentwood corn soup
   • Caesar Salad
   • Mixed Greens with pecans, gorgonzola and sundried cherries
     
     
3. Entrees (Select three)
   
   • 8 oz filet mignon with Cabernet sauce, gruyere potato gratin, and summer vegetables
   • Center cut pork chop with dry sherry glaze, sauteed spinach, and  butternut squash-potato puree
   • Beluga lentils with pumpkin sauce and grilled baby squashes
   • 12 oz  prime rib eye steak with green peppercorn sauce, pole beans, and gruyere potato gratin
   • Pan-roasted Alaskan halibut with sherry vinaigrette, cherry tomato, and basil; wild rice, and grilled corn salad
   • Seared day boat scallops with ginger butter sauce, green garlic risotto, and summer Vegetables
     
     
4. Dessert
   
   • Shortcake with summer berries, whipped cream, and berry sauce
   • Warm chocolate cake with almond ice cream and chocolate mousse
   • Meyer lemon tart with shortbread and Swiss meringue

1. five hand-passed hors d’oeuvres  (choose five)
   
   • Wild mushroom crostini
   • Grilled giant chermoula prawns
   • Beet salad with goat cheese in won ton spoons
   • Gazpacho shooters
   • Ahi sashimi
   • Mini crab cakes
     
     
2. Soup or Salad
   
   • Brentwood corn soup
   • Caesar Salad
   • Mixed Greens with pecans, gorgonzola and sundried cherries
     
     
3. Entrees (Select three)
   
   • 8 oz filet mignon with Cabernet sauce, gruyere potato gratin, and summer vegetables
   • Center cut pork chop with dry sherry glaze, sautéed spinach, and  butternut squash-potato puree
   • Beluga lentils with pumpkin sauce and grilled baby squashes
   • 12 oz  prime rib eye steak with green peppercorn sauce, pole beans, and gruyere potato gratin
   • Pan-roasted Alaskan halibut with sherry vinaigrette, cherry tomato, and basil; wild rice, and grilled corn salad
   • Seared day boat scallops with ginger butter sauce, green garlic risotto, and summer vegetables
     
     
4. Wedding cake (not provided by the caprice)