At the gallery:

- sparkling wine (Cordon Negro, a Cava from Spain)
- cold canapes (shaved beef/ goat cheese/ shallots/ rye crustini; smoked scallop mousse/ szechwan peppercorn/ arugula/ phyllo cup; grilled asparagus/ yuzu/ onion shoot/ cracked pepper aioli/ potato coin)

At the restaurant:

- mojito pitchers
- appetizer platters (gourmet mini-sliders; sweet potato fries and curry dip; vegetable spring rolls; navajo fry bread)

- red and white wine (an Argentinian Malbec and an Australian Riesling)
- crispy haddock: house-spiced japanese panko bread crumbs/ house cut frites/ homemade tarter sauce; OR
- striploin salad: 6oz certified angus beef/ oven roasted tomatoes/ arugula/ mesculin greens/ house made gorgonzola dressing; OR
- wok chicken: chicken/ szechwan chili sauce/ red and green peppers/ mushrooms/ celery/ rice noodles (mild, medium or hot)

- warm brownie with vanilla ice cream
- wedding cake