WE’RE TURNING PALAIS ROYALE INTO A MODERN DAY
SATURDAY APRIL 8, 2017
JOIN US… IT’S GONNA BE THE BEES KNEES!!
COME AND DINE AND DANCE THE NIGHT AWAY!!
7:00 pm – Midnight
Beautiful 3 Course Dinner
Performing Live on Stage with Tunes from the Classic Jazz Era
Canada’s King of Swing, Bob DeAngelis and his Band.
Put on your Dancing Shoes and be Part of the Roaring 20’s
Dress in period Attire – Prize for best costume.
Palais Royale: Built in 1922 Palais Royale is listed as a Toronto historic site, and designated under the Ontario Heritage Act. Many Torontonians used to frequent the Palais back in the Jazz Age, when the likes of Duke Ellington and Count Basie graced her stage. Capturing this romantic, invigorating time in history, we will use the era of “The Roaring 20’s”, as a platform to create ‘Speakeasy at the Palais Royale’
Speakeasy – Definition: Under 1920s’ Prohibition, a “Speakeasy” was a disguised liquor establishment where alcoholic beverages were sold and consumed. To order alcohol without drawing attention or raising suspicion, bartenders asked customers to remain quiet and “speak easy.” Speakeasies were numerous; often having food, floor shows, and live bands.
The Menu: You will have an experience reminiscent of the prohibition “Speakeasies”, both in venue decor, live entertainment, and a three course dinner menu typical of that era of the Roaring 20’s. The twist being, the classic menu will be transformed by Executive Chef Steffan Howard into its’ 21st century evolution. Old world cuisine will meet its’ contemporary counterpart.
Sweet Pea Soup, Crispy Leeks and Tendrils
Pea soup has been eaten since antiquity; our version is an evolution of what you would see served at the Royal York Hotel in the 1920’s ……we have a little ‘truffle oil’ in ours
Coq au Vin Palais
Coq au vin (French: “cockerel in wine”) is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic, with a history going all the way back to Caesar and the Gaul’s. At the turn of the 19th century most Grand hotels of the world would have this dish on their dining room Menus
Eton Mess with fresh Strawberries and Strawberry Jello
Eton Mess is a traditional English dessert consisting of a mixture of strawberries, broken meringue, and whipped heavy cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College. Jello was “all of the rage” in the 1920’s North America.
The Cocktails: They will be a reinvention of the bygone era of the Speakeasy. Because quality spirits were not available during prohibition, homegrown ‘Hooch’ and ‘Bathtub Gin’ were born. And to mask the awful taste of these homemade spirits, bartenders began mixing and sweetening to make them easier to drink. Many of the original recipes for the cocktails popularized in this era are iconic, and today’s trend setting bartenders are revolutionizing and revitalizing what have become known as the classics. Using exotic fruits, infusion techniques, flavoured syrups and uninhibited imagination Palais Royale reinvents the classics with a 21st century twist.
80.00 per person +hst
Available on line at
or by calling Palais Royale 416-533-3553 x 22
Seating at tables of 8 or 10
Cash Bar Available / Free Parking / Wheelchair Accessible / TTC & Taxi service easily accessible