starting thursday, june 21st, and every thursday thereafter (until further notice), we'll be offering a crazy good deal. how good, you ask? picture this: a freezing and perfect vodka martini- $10. buck-a-shuck oysters + $3/piece shrimp cocktails. then! a caesar salad and an 8oz flatiron with herb butter and gaufrette potatoes for $25. this is just ridiculous. come indulge! book here!
this brightly illustrated photo more/less says it all! to get yall in the door on sunday nights we're offering our peking duck for two - for the low low price of $30! to compliment said ducky deal we're offering a bottle of hidden bench pinot noir - one of niagara's finest - for half the regular price, $33. are we crazy? must be. come see us!!!!
ps. this photo is a triple portion. we're not that crazy.
we always said we'd never do the annual extravaganza - but here we are ...doin it! our winterlicious menu (see below) will be served from january 26th through february 8th, it's a terrific value and as always, we'll be excited to have you in. please reserve here and be sure to note that you're coming in specifically for the prix-fixe as certain seats are reserved specifically for it.
our $43 menu:
general tso-fu (vegetarian)
butter lamb croquettes
morrocan roasted cauliflower
jamaican braised beef, yams, rice and peas
sea bass with black bean sauce, snow pea leaf, miso eggplant
thai vegetable curry (vegetarian)
chocolate and peanut butter
we would love to have you join us for any manner of party, but especially during the holidays!
for sit-down dining we can accommodate groups of up to 35; for one degree less formal we can do a wicked buffet-style event for up to around 80 guests; and for cocktail-hors d'oeuvres we can accommodate up to 120.
that being said, we can also do a combination of these three styles of function - really, whatever your heart desires! the menu for group dining can be seen here, and for the other styles, please see our sample menu below. please note that this list can be subject to some change depending on seasonal availability.
if any/all of this interests you, please send us a quick note here indicating your party size, preferred date, and ideal format; we'll be certain to get back to you within twelve hours confirming availability and with an idea of cost. really hoping to celebrate with you this season!
cocktail party-style offerings
$30/head for all 8 items, or as priced individually (min. 15 pieces)
vietnamese rare beef salad on shrimp cracker - 1 @ $3 (gf/df)
latkes with pastrami trout and sour cream - 1 @ $3 (gf/v)
lime compressed watermelon with avocado, feta, mint and chili - 1 @ $3 (v/df/gf)
chopped liver - seared foie gras, chicken liver mousse, caramelized onions - 1 @ $5
pork belly al pastor - pineapple, avocado, verdita - 1 @ $4 (df/gf)
korean sashimi salad lettuce wraps with smoked trout - $5 (v/df/gf)
butter lamb croquettes with mango chutney and yogurt - 1 @ $4
general tso-fu -1 @ $2 (v)
seafood tower (gf/df)
$175, or as priced individually
oysters -12 x $3 = $36
shrimp cocktail mexicana - $20
mussels escabeche - 12 x $3 = $36
king crab per lb: $60
lobster salad x 1 whole - $24
+ add caviar (sustainable + organic- acadian, from new brunswick/bc) - $120/30g jar
served with blini (fluffy little savoury pancakes), chopped egg, sour cream, chive
suckling pig/black garlic sauce/chinese broccoli/potato - $20/head (min. 20 heads) (gf)
grilled snapper/adobo/salsa verde/tortilla/street corn - $20/head (gf/df)
mushroom and taleggio lasagna/caesar salad/garlic bread - $20/head (v)
salads: $8/head per salad
‘hdb’ korean sashimi salad: trout, asian pear, leaf lettuce, puffed wild rice (v/df/gf)
morrocan eggplant: quinoa, preserved lemon, olive, herbs and chermoula (v/df/gf)
roasted endive: hazelnut, parm and pear (gf/v)
gf = gluten free; v = vegetarian; df = dairy free - not emboldened means ‘can be made as such’
*please be sure to mention any allergies including gluten; items listed as ‘gf’ may contain traces
chef and partner here at peoples, dustin gallagher is currently killing it on top chef canada all-stars - making his second appearance as a contestant, having come close on season one!
his trademark smile, dad jokes and all-round skillset are making him one of the odds-on favourites to take it all! as the show goes along, we'll be adding winning dishes to the menu, allowing fans of the show to taste them in person. first on the roster: honey glazed quail with figs. see below!
as of easter weekend, we're back to offering dinner seven days a week from 5pm until 2am. full kitchen for you to enjoy all the way through. hope to see you late!
for any of you that know pearl morissette - the brainchild winery of financier daniel pearl and winemaker françois morissette, you know that they're serious about naturally resilient, niagara-identity winemaking that's making a serious stamp on the world's impression of ontario bottlings. we've been proud to serve their wines here and at 416 for a number of years now - and as time goes on, and as the VQA continues to reject their products based on silly bullshit such as 'varietal typicity' - they've only become more bold in the wines they put out.
on wednesday, may 10th, we're proud to host a wicked dinner presenting the 2016 'svet nat', a pétillant-naturel style natural sparkling that's as wild as they get - super leesy, acid driven, crazy-ass food wine. we'll be pouring a glass on entry then presenting canapés, a buffet, then a bbq pit in our chinatown back alley with live video broadcast of the pit inside the restaurant!!!! dusty and PM's in-house chef daniel hadida will be making the treats, and the latter course will feature a whole pig raised on the farm and cooked slow over coals chez nous. it's gonna be a party - $85/pp including a glass of the bubbz off the bat, starting at 7. there will be a bunch of PM wines available by the glass and back vintages available by the bottle.
if you're a fan of pearl morissette or would like to become one - this is a damn good opportunity. please join us by clicking here and submitting a booking request via the inquiry form.
please note! we will not be taking regular reservation requests via bookenda for this event.
on wednesday, march 1st, chef todd perrin joins dustin gallagher in the kitchen here at peoples for a wonderful five course dinner, emphasizing much of what todd does in his home kitchen at mallard cottage in quidi vidi village, st. john's, newfoundland. we'll be doing three communal tables - at 6, 7:30 and 9pm - serving the menu posted directly below. please send us a quick note here for any inquiries you might have, or to request seats. we look forward to seeing you!
SOOO... lunch just hasn't been busy enough - and as a result - we're shuttin 'er down as of december 23rd to concentrate on dinner service. maybe (hopefully) the neighb will be more inclined for such a lunch establishment sometime in the near future - but we'll make it loud/proud if we do.
xx to all of you that came out on the regular and we're sorrryyyyyyyyy!! anyway, here's our menu until xmas.
this is turning into a habit! on wednesday, july 6th, we’re doing our third wine dinner of the year - this time with the sommelier/négociant team of nick pearce and will predhomme. in case you’re unfamilliar with the term, a négociant is a guy/gal that buys grapes or wine, then assembles and/or brings them to market. they’re an important cog in the machine that gets good wine into your mouth, and these gentlemen are great at what they do.
having partnered with wineries in willamette, oregon, stellenbosch, south africa, and in prince edward county, the wines express not only their respective climes and terroir, but styles and vinicultural mentalities that drew the team in. similarly, we’re doing this dinner because as a seller of wine, we really like what nick brings us - his taste, and by extension, will’s taste, falls in line with ours. chef/partner dustin gallagher will be making an excellent meal, detailed below, with each course meant to compliment the juice on the table. seats are $125 per guest, and bookings will run from 6-930pm.
to book a reservation or if you have any questions - please submit one in the inquiry field here.