Silver Oak VIP Wine Dinner | $150 per person plus tax and gratuity NO DISCOUNTS OR SUBSTITUTIONS AVAILABLE | Doors open 6:00pm | Dinner starts 6:30pm

RESERVATIONS AND PRE-PAYMENT ARE REQUIRED To make a reservation go to bluecanyonrestaurant.com or call 330-486-BLUE

Arrival Bites and Sips 

French Onion Dip 

Jumbo lump Crab, Crudités, House Potato Chips 

2024 Twomey Cellars Sauvignon Blanc, Napa / Sonoma 

Course One 

Yellowtail Crudo   

Spicy Marinated Fennel, Fennel Frond Oil, Citrus, Serrano, Shrimp Chips 

 2025 Silver Oak Sauvignon Blanc, Napa Valley “Inaugural Release” 

Course Two 

Wild Boar Bolognese  

Korean Rice Dumpling, Broccolini, Pecorino Sardo 

2024 Twomey Cellars Pinot Noir Russian River, Sonoma 

Course Three 

Hay Smoked Prime Rib 

Duchess Potato, Creamed Spinach, Onion Jam 

2021 Silver Oak Cabernet Sauvignon, Alexander Valley  

Course Four 

Chocolate Ganache Cake 

 Malted Vanilla Bean Ice cream, Luxardo Cherry Syrup, Pretzel Salt 

2021 Silver Oak Cabernet Sauvignon, Napa Valley 

Adults 13 & up $44.99 | Kids 8-12 $19.99 | 3-7 $9.99| 2 & Under Free

*Complimentary Mimosa (21 yrs and older, one per person)

Buffet:

Applewood Smoked Bacon (GF), Breakfast Sausage Links (GF), Hashbrowns  (GF), Country Ham and Broccolini Quiche, with Aged Cheddar & Mustard Crème Fraiche (GF), Cinnamon Roll French Toast Bake with Cream Cheese Frosting, Garlic Green Beans (GF), Whipped Yukon Gold Potatoes  (GF), Burgundy Braised Beef Tips with Creamy Parmesan Polenta, Chicken Scallopini with Roasted Tomato, Fresh Mozzarella, Spinach, and Kalamata Olive Lemon Butter Sauce, Blackened Shrimp Penne Alfredo with Roasted Broccolini, Fresh Fruit, Assorted Desserts and Pastries, Fall Harvest Salad with Quinoa, Butternut Squash, Dried Cranberries, Apples, Pecans, Apple Cider Vinaigrette (GF), Mediterranean Cous Cous Salad

Carved Prime Rib with Horsey Sauce and Au Jus (GF)

Cold Seafood Display:

• Traditional Shrimp Cocktail (GF)
• Oysters with Champaigne  Mignonette
• Smoked Salmon with Capers  & Pickled Red Onions

Made to Order

-Cheddar Chive Scrambled Eggs

-BC Eggs Benedict with Country Ham, Tillamook Cheddar, and Peppercorn Chive Hollandaise

-Florentine Benedict  with Parmesan Creamed Spinach, Roasted Tomato, and Hollandaise

-Omelets

Wild Mushroom and Goat Cheese Omelet with Spinach, and Herbs

Bacon, and Sausage Omelet with Peppers, Onions, and Cheddar

Ham Boursin Omelet with Peppers, Broccolini, Peppercorn Chive Hollandaise, and Crushed Potato Chips

-Pancakes

Strawberry Pancakes with Whipped Cream Cheese, & Ohio Maple Syrup

Chocolate Chip Pancakes with Whipped Butter,  Ohio Maple Syrup, and Powdered Sugar

Bananas Foster Pancakes with Banana Rum Caramel, Whipped Cream, and Pecans

*MAKE YOUR RESERVATIONS NOW ON OUR WEBSITE @ Bluecanyonrestaurant.com

$80.00 (Tax & Tip Included)

Presented by Professor & Cheese monger

Tom Leguard

Class is in session!

• Sample and learn about 15 different cheeses and accompaniments
• Complimentary Sparkling Wine
• Two intermission small plates

Tickets and additional information available on Eventbrite

AN ITALIAN WINE DINNER

with special guest host Marc Cerimele of RARM Imports Tuesday, October 27, 2026

$125 per person  (plus tax & gratuity)

CARBONARA AGNOLOTTI

Zabaglione filled Egg Pasta, Pecorino Cheese Cloud, Crispy Guanciale, Quail Egg, Pea Tendrils

Chiara Ciavolich “Aries” Pecorino, Terre d’Abruzzo IGP

CHILIAN SEA BASS ALLA PIASTRA

Herb Crusted Chilean Sea Bass, Frisee Greens, 

Pioppino Mushroom Confit, Lemon-Infused Olive Oil,  Caviar Prosecco Beurre Blanc

La Staffa “Rincrocca” Verdicchio dei Castelli di Jesi  Riserva Classico DOCG

FILETTO DI MANZO GIAMBOTTA

Vegetable Wrapped Filet Mignon, Fire Roasted Cherry 

Tomatoes & Cipollini Onions, Parmesan Potato Gratin,  Micro Watercress, Nebbiolo Reduction

Scarzello Nebbiolo, Langhe DOC Scarzello Barolo DOCG

ROASTED FIG & HONEY ICE CREAM

Chocolate Shell Coated, Brûlée Fresh Figs,

Whipped Honey, Salted Ganache

Rubinelli Vajol Recioto della Valpolicella DOCG

Kurtis Helser, General Manager     Regan Reik, Executive Chef Cassandra Soja, Chef de Cuisine

First Semester Cheese School

$80.00 (Tax & Tip Included)

Presented by Professor & Cheese monger

Tom Leguard

Class is in session!

• Sample and learn about 15 different cheeses and accompaniments
• Complimentary Sparkling Wine
• Two intermission small plates

Tickets and additional information available on Eventbrite

Second Semester Cheese School

$80.00 (Tax & Tip Included)

Presented by Professor & Cheese monger

Tom Leguard

Class is in session!

• Sample and learn about 15 different cheeses and accompaniments
• Complimentary Sparkling Wine
• Two intermission small plates

Tickets and additional information available on Eventbrite