PRIVATE BOOKINGS

Online Reservations at Prairie 360 are available for groups up to 10 people through OpenTable. For larger parties, please email.

In addition to our fine food, our friendly and professional staff, we will make every attempt to fulfill any special requests or requirements you may have. This may include special seating arrangements, allergy or dietary restrictions, complete privacy, audio/video equipment, and other items you may require for your event.

We will work with you to ensure that your private booking reflects your own taste and personal touches. Our goal is to relieve you of the many details that go along with hosting a successful event so that you, as well as your guests, can thoroughly enjoy the function.

We also offer specialty fine dining menus for groups, weddings or that Special Date. Take a look ...

 
 
 

GROUP A ($38/PERSON)

• House Salad

• Fresh Bread served with compound butter.

Choose one entrée to be served to all guests

• CHERRY HEN

Roasted Cornish Game Hen with orange cherry sauce and served with soft truffled polenta.

• OYSTER MUSHROOM TENDERLOIN

Seared tenderloin (served medium) with oyster mushrooms and pearl onions in a balsamic reduction served over top of house made sweet potato gnocchi in a roasted garlic cream sauce.

• PESTO PASTA

Nature's Farm Spaghetti with Sundried Tomatoes, Onion, Mushrooms and Spinach in a Pesto Cream sauce with Goat Cheese o Tomato Char. Skin on Arctic Char pan seared served with a tomato and leek wine sauce and a side of lemon olive orzo.

• PORK MEDALLIONS

Pork tenderloin seared and finished in the oven served with a fig maple sauce and a side of farro and cabbage.

Dessert

• Chef’s Featured Unbaked Cheesecake.

Options

• Add Appetizer Course (excluding Charcuterie, Cheese or Fish Board) $ 9

• Upgrade your dessert options (2 options) $ 5

GROUP B ($48/PERSON)

• House Salad

• Fresh Bread served with compound butter.

Choose any 3 entrées from the following to be offered to all guests

• CHERRY HEN

Roasted Cornish Game Hen with orange cherry sauce and served with soft truffled polenta.

• OYESTER MUSHROOM TENDERLOIN

Seared tenderloin (served medium) with oyster mushrooms and pearl onions in a balsamic reduction served over top of house made sweet potato gnocchi in a roasted garlic cream sauce.

• PESTO PASTA

Nature's Farm Spaghetti with Sundried Tomatoes, Onion, Mushrooms and Spinach in a Pesto Cream sauce with Goat Cheese.

• DUCK POND

Seared duck breast with red wine vinegar and blueberry sauce and served with green lentils.

• TOMATO CHAR

Skin on Arctic Char pan seared served with a tomato and leek wine sauce and a side of lemon olive orzo.

• PORK MEDALLIONS

Pork tenderloin seared and finished in the oven served with a fig maple sauce and a side of farro and cabbage.

Dessert

• Chef’s Featured Unbaked Cheesecake.

Options

• Add Appetizer Course (excluding Charcuterie, Cheese or Fish Board) $ 9

• Add from The Grill (12 oz NY Striploin/Ribeye) $15

• Upgrade your dessert options (2 options) $5

GROUP C ($66/PERSON)

• House Salad

• Fresh Bread served with compound butter

Choice of Appetizer

• Bruschetta of the day.

• Pork Belly (Fried pork belly served with a house made apple chutney).

Choice of Entrée

• CHERRY HEN

Roasted Cornish Game Hen with orange cherry sauce and served with soft truffled polenta.

• OYESTER MUSHROOM TENDERLOIN

Seared tenderloin (served medium) with oyster mushrooms and pearl onions in a balsamic reduction served over top of house made sweet potato gnocchi in a roasted garlic cream sauce.

• PESTO PASTA

Nature's Farm Spaghetti with Sundried Tomatoes, Onion, Mushrooms and Spinach in a Pesto Cream sauce with Goat Cheese.

• DUCK POND

Seared duck breast with red wine vinegar and blueberry sauce and served with green lentils.

• TOMATO CHAR

Skin on Arctic Char pan seared served with a tomato and leek wine sauce and a side of lemon olive orzo.

• PORK MEDALLIONS

Pork tenderloin seared and finished in the oven served with a fig maple sauce and a side of farro and cabbage.

Choice of dessert

• Chef’s Featured Unbaked Cheesecake

• Chef’s Featured Creme brulee

Options

• Add Appetizer Course or individual Charcuterie, Cheese or Fish Board $ 9

• Add from The Grill (12 oz NY Striploin/Ribeye) $15

• Upgrade your dessert options (2 options) $5

FIND US

83 Garry Street
Winnipeg, MB R3C 0R3
Directions | Map

LUNCH HOURS
Mon - Fri, 11am - 1:30pm

DINNER HOURS
Sun - Thu, 4:30pm - 9pm
Fri - Sat, 4:30pm - 10pm

SKY LOUNGE HOURS
Fri - Sat, 5pm - Late
Lounge Menu Available

BRUNCH HOURS
Sun, 10:30am - 1:30pm

CONTACT US

(204) 505-2681
Email
Reserve a Table