The HotHouse Restaurant and Bar has an outstanding reputation, known for its commitment and dedication to providing only the best food, wine and service for over 20 years. We invite you to experience our hospitality and host your next function within our versatile event spaces. Located in the heart of downtown Toronto's historic St. Lawrence Market neighborhood, The Hot House is in close proximity to the city's Financial and Theatre districts, and within walking distance of The Air Canada Centre, The Rogers Centre, Metro Toronto Convention Centre and many major Toronto attractions, theatre, sport and concert venues. With our distinct event areas– Front St. dining, Church St. dining, The Library, Mezzanine & Atrium– The HotHouse can accommodate every occasion, from an intimate lunch, to a corporate cocktail reception of 500 guests

Seated Meal: 140

Seated Meal: 120; Cocktail Reception: 150

Seated Meal:48; Cocktail Reception: 50

Seated Meal: 48; Cocktail Reception: 60

Seated Meal: 40; Cocktail Reception: 60

Seated Meal: 170; Cocktail Reception: 275

We take the stress out of planning and hosting! Our Chefs, Event Manager and staff are here to ensure your event is a memorable success. Each area of the restaurant has its own individual charm but you are welcome to decorate the space to suit your occasion. Whether you are hosting a private dinner with clients, to cocktails with friends & family, you will find the perfect atmosphere within

The HotHouse quickly adapts into a multi-purpose boardroom and conference space for up to 100 people. Seating can be arranged in a variety of styles including classroom, theatre and boardroom set-up. The HotHouse features a state of the art projector, screen, PA system and offers complimentary Wi-Fi throughout

Have a last minute company meeting and need great catering fast? Planning an event in your home want to professionally entertain at a reasonable price? The HotHouse provides reliable, affordable and most importantly, delicious catering. For further details on our Catering capabilities please contact our Events Manager

The private Library space requires 30 or more guests to secure the room or a minimum spend may be required. Each reservation is unique and requirements are at the discretion of the Event Manager

For groups of 30 or more, a pre fixe menu must be chosen. Our prix fixe menus offer a wide assortment of items for your guests and have been prepared to meet your needs; offering variety, top quality selections and with timely preparation and service schedules in mind. Substitutions or special diets can be easily accommodated with prior notice of special requirements or requests. We are pleased to offer customized selections to meet your group's preferences and budget. Menu items are based from current selections with prices/items subject to change based on availability and market prices

No outside food or beverage is allowed, with exception of custom cakes. A $2 per person cake cutting fee will apply

Upon request we can supply a podium and accessibility to our state of the art PA system, projector and screen. If needed we can arrange for rentals, or you are welcome to coordinate with the suppliers you prefer. We print personalized group menus when selected. The HotHouse can also arrange for floral arrangements and/or cakes upon request, adding the charges to your final bill

Upon request, we can supply a podium and microphone free of charge. Our projector and screen can be reserved for a $50 rental fee. Table linens, decor or floral arrangements can be supplied and brought in by the guest

A customized Event Agreement will be created with the details pertaining to your function here with us and is mandatory for groups of 30+ guests. We ask that you provide a signed copy of the agreement and credit card details to confirm the booking, acknowledge final guest count and cancellation policy. Deposits are collected for group bookings of 30 or more guests at min $250 deposit. All deposits are non refundable upon cancellation

Unlimited coffee, tea, Q water & soft drinks

charged on consumption

baby lettuces, cherry tomatoes, heirloom carrots, cucumber with a shallot & aged balsamic vinaigrette

A slowly simmered rich Bolognese of wild boar, fresh herbs, Roma tomatoes and cabernet sauvignon tossed with tagliatelle pasta

Grilled chicken breast napped with a white wine and wild mushroom cream sauce accompanied by steamed seasoned vegetables and wild rice pilaf

Tomatoes, onions, banana peppers, fresh oregano, basil, bocconcini cheese with balsamic glaze

Pancetta bacon, chicken, diced tomatoes, snow peas, red and yellow peppers with a tomato cream Sambuca sauce

baby lettuces, cherry tomatoes, heirloom carrots, cucumber with a shallot & aged balsamic vinaigrette

Grilled pork tenderloin with pommery mustard & white wine cream sauce, served with our daily vegetables and leek & mascarpone mashed potato

Poached centre cut salmon filet with beurre au citron and served with our signature wild rice pilaf and daily vegetables

Supreme of chicken breast baked with a cremini mushroom and Marsala wine sauce, served with our daily vegetables and leek & chive mashed potato

Spinach pasta pockets stuffed with ricotta and butternut squash, our signature tomato basil sauce, fresh leeks and sundried tomatoes

Moist sponge layered with lemon curd and cream garnished with fresh mint and raspberry coulis drizzle

Apple, celeriac, red peppers, Parmesan Reggiano, caramelized pecans, house dressing, mesclun, arugula, spinach and topped with onion sprouts

Romaine, house made garlic croutons, bacon bits & Chef Curt's roasted garlic Caesar dressing

8oz AAA aged New York steak with a porcini mushroom demi and served with a baked russet potato and our daily vegetables

Baked chicken breast, port, shallot & cranberry compote, mascarpone mashed Yukon gold potatoes & our daily vegetables

Centre cut salmon filet stuffed with truffled spinach, sundried tomatoes & braised fennel wrapped in prosciutto and finished with a black truffle butter, served our signature wild rice pilaf and daily vegetables

Italian eggplant, cherry tomatoes, oregano, basil, garlic, olive oil, chillies, tomato basil sauce with tagliatelle

Moist sponge layered with lemon curd and cream garnished with fresh mint and raspberry coulis drizzle

with pesto, Roma tomatoes and melted mozzarella & feta cheeses

Apple, celeriac, red peppers, Parmesan Reggiano, caramelized pecans, house dressing, mesclun, arugula, spinach and topped with onion sprouts

Romaine, house made garlic croutons, bacon bits & Chef Curt's roasted garlic Caesar dressing

8oz bacon wrapped aged filet mignon with a shallot and porcini mushroom demi and served with a baked russet potato our daily vegetables

Chicken breast filled with wilted spinach, toasted pine nuts and chevre, served with a shallot & thyme reduction, Yukon Gold mascarpone mashed potatoes and our daily vegetable

Filet of Halibut with sage brown butter, green pea risotto and heirloom carrots

Gorgonzola dolce and mascarpone tossed with mushroom duxelle and potato gnocchi

with Strawberry Sauce

with sambal, cilantro and cornmeal lightly fried served with chili-lime aioli Traditional fried calamari accompanied by our cilantro, lime and scotch bonnet aioli

baby lettuces, cherry tomatoes, carrots, cucumber with a shallot & aged balsamic vinaigrette

Romaine, house made garlic croutons, bacon bits & Chef Curt's roasted garlic Caesar dressing

Lobster tail, 8oz AAA aged steak served with a black truffle butter, baked russet potato and our daily vegetables

Miso poached black cod, wasabi Yukon gold mashed potatoes, wilted spinach and shiitake mushrooms

Grilled lamb rack served with a porcini mushroom & port demi, baked russet potato and seasonal vegetables

Chicken breast stuffed with Taleggio cheese, wrapped in Prosciutto di Parma and served with a roasted tomato ragout, mascarpone mashed Yukon gold potatoes and our daily vegetables

Served with Smoked Chili and Lime Aioli

with House Made Tzatziki

with Sweet &Tangy Dipping Sauce

with Za'atar and Fontina cheese

filled with Hearty Ratatouille

wrapped Crisp Cheese Straw

Skewers with Macadamia Nut Sambal

Stuffed with Smoked Provolone

with Balsamic Caramelized Onions and Stilton Cheese

with Truffled Aioli and Arugula

Sweet & Tangy Dipping Sauces

Stuffed with Chevre and Drizzled with a Thyme Honey (can be made vegetarian)

with creamy sweet burrata on garlic rubbed crostini

with Tequila Spiked Cocktail Sauce

with Honeyed Figs Saint Agur Cheese and toasted walnuts

Stuffed with Smoked Provolone& Prosciutto Ragu

with Aged Gruyere, Semi Dried Tomatoes and Arugula

with Lemongrass Sambal and Macadamia Nut Sauce

with Tamarind Dipping Sauce

with Tamarind Dipping Sauce

with a Pineapple salsa

with a Smoked Chili Lime Aioli

with Tamarind Dipping Sauce

with Mushrooms and Taleggio Cheese

With cheese such as Beemster Dutch, Saint Agur blue and Triple Crème brie chevre, served with assorted breads, crackers & crostini

Cured Italian meats, grilled vegetables, marinated olives with crostini

Assorted seasonal vegetables with house made hummus and creamy garlic dips

Pate, Prosciutto Di Parma, Wild Boar Cacciatore, Assorted Kozlicks Mustards and Crostini

Choose 3. Served with assorted breads Chevre &Tapenade, Tomato Choka, Eggplant Choka, Hummus, Tzatziki, Crab & Artichoke

Fresh fruit, assorted dessert squares and freshly baked cookies

Assortment of exotic fruit

with a sweet and sour glaze

with a plum tamarind sauce

with creamy garlic dip

meat and vegetarian options

with tomatoes, pesto and four cheeses

with Tamarind Dipping Sauce

include a selection of Italian Cured meats, grilled Vegetables, marinated olives. Accompanied by a basket of crostini and assorted breads

with dried Fruits and candied Pecans accompanied by bread and crackers

topped with Grilled Vegetables

with crostini

topped black bean chili

with a plum tamarind

include Meat and vegetarian options

with creamy garlic dip

with onions and capers

with Cream Cheese

Add on: Pitchers of Orange Juice for $23 each (serves 7)

with an Aged Balsamic Dressing

with House Made Croutons and Bacon Bits

such as gluten free Greek pasta, roasted beet, quinoa

with Au Jus and Horseradish

with a Variety of Vegetarian Toppings

in a White Wine and Chipotle Pepper Sauce

Include Date, Brownies, Nanaimo and Lemon