

PRIVATE DINING & EVENTS


THE SPACE
Rumor: The Ultimate Event Venue
Discover the perfect setting for your special occasion at Rumor. Our versatile venue accommodates:
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Rehearsal dinners
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Wedding receptions
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Birthdays
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Corporate events
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Any special celebration
Amenities:
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Flexible floor plans to suit your needs
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Modern décor for a sophisticated ambiance
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Complimentary parking for your guests
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Valet service available at an additional cost
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Live music available upon request
Capacity:
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Seated: 45 people
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Standing Cocktail Reception: 70 people
Minimum Spend (Full Restaurant Buyout):
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Sunday to Tuesday: $2,000
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Wednesday & Thursday: $3,000
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Friday & Saturday: $4,000
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FOOD & BAR
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customized food & drink menus to fit your needs and budget
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locally-sourced ingredients
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vegan and gluten-free options
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guided wine and beverage selection
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signature cocktails tailored to your event
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Chef Zach Poole has artistic culinary skills and has worked across Canada and Europe in well respected establishments including Michelin-starred Au Fil du Temps in Provence, France and Toronto’s Canoe.
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Sommelier Chase MacLeod brings an inviting, unpretentious approach to wine, and will assist with all your party's beverage needs.
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Canapés
$3.50 per piece
Endive Salad
Seasonal Produce, Champagne Vinaigrette
Mushroom Tart
Spinach and Feta Crema, Cherry Tomato
Earl Grey Panna Cotta
Shortbread, Berries
$4.50 per piece
Ceviche
Steelhead Trout, Lingcod, Bell Pepper, Lime
Chicken Skewer
Chimichurri Marinade
Sardine Crostini
Cashew romesco, caper berry, fennel
Tomato + Buffalo Mozzarella Spoon
Balsamic jelly, basil
$5.50 per piece
Dungeness Crab Salad
Charcoal Cracker, Radish, Tobiko
Prawn Skewer
Garlic Harissa Marinade
Prosciutto Salad Roll
Arugula, Fig, Parmesan, Olive Oil
Meatballs
Breadcrumbs, herbed ricotta, arrabbiata
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Wine Barrel Charcuterie
$250
Dip Plate
$100
Hummus and Guacamole
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SAMPLE MENUS
Family Style
First Course
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Charcuterie Platter
meat, cheese, pickles, mole pecans, marinated olives
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Warm Cauliflower Dip
cashews, olive tapenade, sourdough
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Beet Panzanella Salad
greens, cucumber, feta, croutons, beets, parsnip chips
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Second Course
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Porchetta
slow cooked pork loin, herbs and spices
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Smoked Sablefish Risotto
porcini stock, marinated oyster mushrooms, black garlic miso
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Hasselback Potatoes
horseradish creme fraiche, parmesan crumb
Plated
Five-Course
First Course
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Parsnip Ginger Soup
Second Course
Organic Salad
Plum, cherry tomatoes, cucumbers, mizuna, roasted garlic champagne vinaigrette
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Third Course
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Venison Tartare
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Fourth Course
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Rack of Lamb
chimichurri, romesco purée. heirloom rainbow carrots
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Fifth Course
Tirimisu
cherry biscoti