Canyon Park – Dinner Private Dining Package

Choose any combination of (4) entrée choices from the different priced menus. We will custom print menus reflecting those choices, for each of your guests. A special message may be added to these menus for no additional charge.

You may add an appetizer assortment from our appetizer menu. Simply multiply the price by how many guests you are serving.

We will do our best to accommodate any special dietary needs (vegetarian, gluten free, etc.)

We would also be pleased to help you select wines to compliment your meal and we’d be to show your guests our house-made assortment of desserts.

Call us with your choices at least a week ahead of your event. Our entrée prices do not include beverages, sales tax or a 20% gratuity. A single check for the party is ideal.

There is a room charge for each event. $50 for up to 25 people and $100 for parties of 26 or larger. 34 people maximum.

Call (425) 402-9600 to arrange your booking.

VARIETY ASSORTMENTS

We’ve taken the guesswork out and combined our favorites in these assortments below. Priced per guest, with a minimum of 15 guests.

LEONARDO ASSORTMENT

Italian meats and cheeses, fresh mozzarella with basil and roma tomatoes, smoked salmon mousse, seasonal vegetables & dip
$9

ANTONIO ASSORTMENT

Dungeness crab and artichoke dip, tender fried calamari, Italian meats and cheeses, smoked salmon mousse, seasonal vegetables & dip
$12

NICCOLO ASSORTMENT

Jumbo prawn cocktail, tender fried calamari, Dungeness crab and artichoke dip, smoked salmon mousse, seasonal vegetables and dip, assortment of fresh baked pizza slices from the wood-burning oven
$14

Fresh seasonal vegetable tray served with assortment of dips
$4

Fresh seasonal fruit tray
$4

Smoked salmon mousse with diced onion, capers and assorted crackers
$4

Fresh mozzarella, basil and roma tomatoes
$4

Any of our apple wood oven fired pizzas cut into party slices
$5

PENNE POLLO

Sautéed chicken, broccoli and mushrooms in a Marsala tomato sauce topped with Romano cheese and green onions.

FETTUCCINE ALFREDO

Classic parmesan and garlic cream sauce tossed with ribbons of fettuccine pasta.

RIGATONI BOLOGNESE

Our hearty tomato and sausage sauce tossed with rigatoni pasta and served with grilled Italian sausage links.

BUCATINI ROMANA

Pancetta bacon, onion, garlic and chili flakes, tossed with extra virgin olive oil, tomatoes and Italian parsley, topped with romano cheese.

TORTELLINI GORGONZOLA

Plump cheese filled fresh tortellini in a rich gorgonzola-pesto cream sauce topped with roasted pine nuts.

TAGLIATELLE PRIMAVERA

Wood oven roasted broccoli, asparagus and tomatoes, sautéed with garlic, chili flakes and extra virgin olive oil with ricotta salata cheese.

FETTUCCINE DI MARE

Fresh seafood, bay scallops, shrimp and baby clams sautéed in a sauce of white wine and cream, served over ribbons of fettuccine pasta.

POLLO PARMIGIANO

Breaded breast of chicken baked with our pomodoro sauce and topped with mozzarella cheese, served with parmesan risotto.

POLLO PICCATA

Tender chicken breast sautéed with artichoke hearts, capers, lemon, wine and butter, served with garlic mashed potatoes.

LASAGNA

Layers of fresh egg pasta with Italian sausage, Romano, mozzarella and ricotta cheeses topped with béchamel, basil pesto cream and tomato sauces.

POLLO MARSALA

Tender chicken breast sautéed with mushrooms and herbs in a marsala wine sauce, served with parmesan risotto.

FILETTO alla GORGONZOLA

Beef tenderloin medallions pan seared and topped with a balsamic gorgonzola cream sauce and frizzled onions, served with garlic mashed potatoes.
* $42

HALIBUT PACIFICO

Pacific halibut, pan seared with lemon, white wine and butter, served with parmesan risotto.

SCAMPI LIMONE

Large prawns sautéed with tomatoes, red onions & spinach in a white wine and lemon butter sauce, topped with chopped scallions, served with parmesan risotto.

VITELLO PICCATA

Tender veal slices sautéed with artichoke hearts, capers, lemon, wine and butter, served with garlic mashed potatoes.

VITELLO MARSALA

Tender veal slices sautéed with mushrooms and herbs in a marsala wine sauce, served with parmesan risotto.

CALAMARI PICCATA

Hidden Bay wild caught calamari steak, egg-dipped and sautéed with garlic, shallots, artichokes and capers, flamed with white wine and finished with lemon and butter, served with parmesan risotto.