JAZZ & BRUNCH SERIES
[ Sundays from 15 January - 26 March 2017 ]
Sunday afternoons from January 15th – April 30th, we will be showcasing Niagara’s finest Jazz musicians alongside our Brunch & Lunch menus. Live Jazz from 12pm - 3pm. Sunday Brunch menu available 11am - 4:30pm.
Reservations recommended: 905.468.1222 or firstname.lastname@example.org
January 15: Juliet Dunn Trio
January 22: MGM Trio
January 29: Mark Ucci Trio
February 5: Ashley St. Pierre & Trio
February 12: MGM Trio
February 19: Peter Shea Trio
February 26: Vintage Jazz Trio
March 5: Mark Ucci Trio
March 12: Vintage Jazz Trio
March 19: James Gay Trio
March 26: Juliet Dunn Trio
April 2: Dr. Jazz & the Jazzbugs
April 9: Juliet Dunn Trio
April 16: Mark Ucci Trio
April 23: Rob Fekete Duo
April 30: James Gay Trio
DUE TO POPULAR DEMAND!
Interested in performing? Contact email@example.com
OLiV EASTER FEASTER
[ Friday April 14th - Monday April 17th ]
Join us for Lunch, Dinner or Sunday Brunch throughout Easter Weekend. Enjoy unique Easter-inspired Features infused with OLiV Premium Extra Virgin Olive Oil & Balsamic Vinegar! We are also offering a Easter Dinner special available April 14th through April 17th. Choose from 3 courses + a bottle of wine for $99 per couple (plus applicable taxes & gratuities).
Appetizer (Please Choose One)
Oven Roasted Red & Yellow Beets, Pineapple Goats Cheese, Baby Rocket, Candied Cashews,
Red Beet Coulis, Shallot EVO Oil & Cherry Balsamic Vinaigrette.
OLiV’s Version of a Scotch Egg using Spring Lamb with a Crispy Panko Crust. Served with a Parsnip &
Yellow Beetroot Puree. Finished with OLiV White Truffle EVO Oil & Fig Balsamic.
Fresh Lobster wrapped in a Savory Crepe served with a Pea Shoot Salad & a Carrot Ginger Emulsion.
Finished with OLiV Blood Orange EVO Oil.
Entrée (Please Choose One)
Arctic Halibut Quick-Fried Golden Brown. Served with a Cippolini Broth, Corn Succotash & Heirloom
Tomato Salad. Finished with OLiV Sundried Tomato, Parmesan & Garlic EVO Oil.
A Traditional Risotto with Spring Peas, Asparagus, Green Onions, Wild Mushrooms & Shallots.
Finished with Cream, Parmesan & Mascarpone Cheese. Finished with OLiV Butter EVO Oil.
6oz AAA Black Angus Tenderloin grilled to your specifications & finished with Smoked Cognac
Gravy & a nest of Crispy Shallots. Served with Pan-Fried Parmesan Potatoes & Fresh Vegetables.
Finished with Roasted Garlic EVO Oil.
Roasted Berkshire Ham Roast glazed with OLiV White Pineapple Balsamic & Fresh Grilled Pineapple.
Served with Jalapeño Corn Bread & Fresh Garden Vegetables.
Choice from an Array of Delectable Petite Desserts prepared by our in-house Patisserie.
MAKE A RESERVATION
Call ahead or complete all fields in the contact form.