Thank
you for considering ArtHouse on Ingersoll for your special event.
Whether it’s a private or corporate event, a sit-down dinner for
25 or a cocktail party for 100+, we will work with you to design a wonderful
evening at one of Des Moines’ most unique event locations.
ArtHouse offers you and your guests many
amenities. Our noted cuisine is designed and executed by Executive Chef
Tag Grandgeorge, using the freshest local ingredients available. Each
event is unique and our top-notch food is the perfect complement to the
artistic environment in which it is served. We are also pleased to offer
complete beverage service, including a full range of premium liquors as
well as imported and domestic wines and beer.
Because ArtHouse is a working art gallery as well as a restaurant,
its artistic ambience makes it an especially desirable location for special
events. Representing and exhibiting local, regional, and national artists
including Iowa’s own Karen Strohbeen and Bill Luchsinger, ArtHouse
allows your guests the opportunity to mingle with one another in a stimulating,
art-charged atmosphere. Carrying everything from one-of-a-kind jewelry
pieces to ceramics to prints and paintings, ArtHouse is brimming
with the best art selection in Central Iowa.
The charm of a special event at ArtHouse is its intimacy. Not
open to the public in the evenings, the place is yours exclusively and
allows us to cater to your every need.
Sit-Down Dinner
(25 - 65 guests)
Begin
the evening by greeting your guests in the gallery for a social hour with
a full bar, beer and wine service, or nonalcoholic beverages. Your guests
can wander through the gallery space, nibbling on delectable hors d’oeuvres
while viewing the latest of our monthly art exhibitions.
Social hour is followed by a delicious sit-down dinner in the art-filled
restaurant space. Chef Grandgeorge has created menu items for the perfect
dining experience. You may simply choose from each of the categories and
build your ideal meal, or sit down with us to design a menu specially
tailored for your event. Dinners can be three, four or five courses,
depending on your needs.
Pricing will vary based on number of courses and
menu items chosen. For your convenience,
here are some dollar ranges of the different kinds of meals that can be
devised.
• Three Course Meal: $30
to $49 per person, food only.
• Four Course Meal: $34 to $55 per person,
food only.
• Five Course Meal: $40 to $63
per person, food only.
Cocktail Party (25 - 150 guests)
The
options are many if you are planning a cocktail party.
Chef Grandgeorge has put together an intriguing and delicious appetizer
menu. Choices range from light hors d’oeuvres to a custom-designed
hearty buffet. Let us help define your menu needs.
A full bar of premium liquors is available, as well as a wide selection
of wines and beers. Special requests can always be satisfied as
well.
Both the gallery and restaurant are available
for you and your guests to enjoy. You may choose to set up food
tables in the restaurant, the gallery, or both. Perhaps you want
our staff to pass food trays among your guests or create a central buffet.
There are many options to make your party special.
Again, pricing will vary based on scope and duration of party and menu
items chosen.
Cocktail party:
• $15 to $30 per person, food only.
• Beverages: Wine and Beer, $9 to $15 per person
• Full Liquor Bar, Wine & Beer, $12 to $19 per person
Guest information
At ArtHouse we strive to make your event as flawless as possible.
In our efforts to accomplish this, we ask for your assistance.
We would like to finalize the menu 3 to 4 weeks prior to your event. A
final count of guests will be needed 72 hours before. Please inform
us of any special dietary requirements at that time.
Facility Rental/Service Charges
A facility rental fee of $300 may be added, based on the size of the party.
Service charges including set-up/tear-down fee and gratuity: 22%
6% Iowa sales tax
Deposit/Cancellation Policy
Typically, we require a $300 deposit, which is nonrefundable after 30
days prior to the scheduled event.
A 50% payment will be required of any event that is cancelled within seven
days of the event.
Event Menu Offerings
Entrée—Seafood
• Poached Salmon with Herb Aioli
• Peppercorn-Crusted Salmon with Cranberry Butter
• Baked Swordfish with Orange, Saffron, Currants,
and Toasted Pine Nuts
• Baked Halibut with Tomato, Shallot, and White
Wine Sauce
• Lobster Newberg with Thyme Biscuits
• Additional seafood options upon request.
Entrée—Beef
• Filet of Beef Tenderloin with Tarragon Sauce
• Filet of Beef Tenderloin with Gin Spiked Juniper Berry Au Jus
• Gorgonzola-Stuffed Filet of Beef Tenderloin with Roasted Red Pepper Coulis
• Provencal Filet of Beef Tenderloin with Lavender, Tomatoes, Roasted Red Peppers, Onions,
and Black Olives
• Andalusian Filet of Beef Tenderloin with Sautéed Olives, Raisins, and Prosciutto, topped with an
Orange Aioli
• Peppered Filet of Beef Tenderloin with Brandy Cream Sauce
Entrée—Pork
• Apple-Stuffed Pork Chops, Caramelized Onions & Mustard Sauce
• Pork Chops with Tarragon, Tomato, and Dijon Sauce
• Roasted Pork Tenderloin with Rosemary-Port Demi-Glace
• Maple-Glazed Pork Loin with Dijon Gravy
• Pork Loin with Peppered Pineapple and Red Onion Compote
• Roasted Pork Loin with Camembert Cream Sauce
• Pork Loin with Sauce of Sage and Orange
• Baked Ham with Raisin-Plum Sauce
• Seared Ham Steak with Watercress and Madeira Sauce
Entrée—Chicken
• Ham, Broccoli and Swiss-Stuffed Chicken Breast with Sauce Mornay
• Baked Chicken Breast with Shitake Mushroom-Marsala Cream Sauce
• Caramelized Shallot and Feta Cheese-Stuffed Chicken Breast with Raspberry-Balsamic Reduction
• Green Olive and Shallot-Stuffed Chicken Breast with Pimiento and Garlic Butter
Entrée—Lamb
• Lamb Loin Chops with Mushroom and Chianti-Tomato Sauce
• Mustard-Crusted Lamb Loin Chops with Shallot Cream Sauce
• Lamb Chops with Tomato-Mint Vinaigrette
Side Dishes—Starches
• Buttermilk-Chive Mashed Yukon Gold Potatoes
• Luxemburg Mashed Potatoes with Blue Cheese and Bacon
• Artichoke and Kalamata Olive Mashed Potatoes
• Garlic Mashed Potatoes
• Apple and Celery Root Mashers
• Thyme-Lemon Mashed Yukon Gold Potatoes
• Maple Mashed Sweet Potatoes with Niman Ranch Bacon
• Apple-scented Mashed Sweet Potatoes
• Garlic Roasted Baby New Potatoes with Roasted Peppers
• Fennel and Potato Gratin
• Rosemary Roasted Red Potatoes
• Gorgonzola-Thyme Bread Pudding
• Mushroom Bread Pudding
Side Dishes—Vegetables
• Sautéed Baby Carrots and Parsnips
• Rum and Honey Glazed Baby Carrots
• Green Beans with Toasted Almonds
• Asparagus with Shaved Parmesan and Lemon Zest
• Green Beans with Niman Ranch Bacon and Butter
• Barley, Cabbage, and Apple Ragout
• Sautéed Red Onions, Carrots, Squash, and Zucchini
• Cauliflower au Gratin
• Celery Root Puree
• Baked Tomato and Zucchini
Soups
• Creamy Tomato with Croutons and Fresh Basil
• Roasted Red Pepper with Gorgonzola Crème Fraiche and Chives
• Roasted Squash with Green Onions
• Onion with Cheese Croutons
• Cream of Mushroom with Crispy Fried Onions
Salads
• Mixed Greens with Orange-Balsamic Vinaigrette and Crumbled Feta Cheese
• Romaine Tossed in Caesar Vinaigrette with Toasted Pine Nuts and Shaved Parmigiano-Reggiano
• Mixed Greens with Red Wine Vinaigrette and Shaved Parmesan Cheese
• Spinach with Crumbled Blue Cheese, Sliced Pea, and Roasted Shallot Vinaigrette
• Baby Greens with Salmon, Fennel, Cucumber, and Lemon Dill Vinaigrette
• Belgian Endive with Dijon Vinaigrette, Roquefort Cheese, and Walnuts
• Shrimp, Avocado, and Citrus
Desserts
• Raspberry and Chocolate Truffle Torte
• Chambord Truffle Torte
• Hazelnut Torte Laced with Apricot Preserves
• Raspberry Almond Torte
• Inside-out German Chocolate Torte
• Carrot Cake
• Chocolate Chip Bourbon Pecan Tart
• Country Apple Cheese Tart
• Linzertorte
• Bailey’s Irish Cream Cheesecake
• Chocolate Chip Cheesecake
• Amaretto Cheesecake
Hors d’oeuvres—Canapes and Bruschetta
• Basil-Raisin Pesto with Chopped Walnuts
• Curried Tuna Salad with Dried Cranberries and Cashews
• Black Bean spread with Pico de Gallo
• Goat Cheese with Green Olive Tapenade
• Cream Cheese with Prosciutto and Roasted Red Pepper
• Mascarpone Cheese and Fig Cake
• Curried Cream Cheese with Shrimp and Chives
• Sun-dried Tomato Pesto with Scallions
• Basil Pesto with Pine Nuts
• Smoked Salmon with Champagne Mustard and Onion Sprouts
• Caviar with Toasted Points and Lemon Wedges
(Red Lumpfish or Whitefish Caviar)
Hors d’oeuvres—Pinwheels
• Avocado, Cream Cheese, and Black Olives
• Basil Pesto and Chicken
• Sun-dried Tomato Pesto with Scallions and Chicken
• Cream Cheese with Chives and Garden Peppers
• Black Olive Pesto with Shrimp
Hors d’oeuvres—Salmon Platter
• Norwegian cold Smoked Salmon “lox style” with onions, champagne mustard, and dill
Hearty Buffet: Designed upon request