Let us do the cooking this year. We invite you and yours to join us for our annual Thanksgiving buffet on October 12. With carved meats, fresh salads, pies, casseroles, and no shortage of sides and desserts, you’ll wish you brought your pillow and nightcap.
Read MoreSEAFOOD BOIL | SEPTEMBER 30
Celebrate the sea's bounty with a good old-fashioned East Coast-style seafood boil. Brought to you by our East Coast-raised Sous Chef Travis Blaesing, indulge with cornbread, jalapeno hushpuppies, the seafood boil (clams, mussels, crab, shrimp, sausage, crawfish, corn), and seasonal fruit cobbler for dessert. Served family style. Like East Coast hospitality, this menu is best enjoyed with many friends. This dinner takes place at our fantastic patio.
This experience $85 + tax and gratuity per guest. Make your reservation at the link below.
PINKIES OUT GARDEN PARTY | AUGUST 16
Be the life of the garden party. Our garden parties last year were such a hit, we’re throwing three this season! Join us for our summer garden parties! We’re serving up pastries, sweets, finger sandwiches, tea and tea-inspired cocktails from 12:00pm-2:00pm on our lovely back patio.
This menu is best enjoyed with lots of friends! Fancy hats are not mandatory but they ARE encouraged! Make your reservation at one of the links below. Tickets are $40 + tax and gratuity and include everything but cocktails. And for the families out there, kids eat half price!
EAST COAST SEAFOOD BOIL | JULY 16 | AUGUST 13
Celebrate the sea's bounty with a good old-fashioned East Coast-style seafood boil. Brought to you by our East Coast-raised Sous Chef Travis Blaesing, indulge with cornbread, jalapeno hushpuppies, the seafood boil (clams, mussels, crab, shrimp, sausage, crawfish, corn), and seasonal fruit cobbler for dessert. Served family style. Like East Coast hospitality, this menu is best enjoyed with many friends. This dinner takes place at our fantastic patio.
This experience $85 + tax and gratuity per guest. Make your reservation at the link below.
MOTHER'S DAY BRUNCH BUFFET | MAY 10 & 11
It’s Mother's Day, Treat mom and yourself to our luxurious buffet, which includes something for everyone! Join us on Saturday, May 10th and Sunday, May 11th from 10am - 3pm for our Mother’s Day Brunch. Our brunch buffet includes:
Baguette, Croissants, Biscuits
Greek Salad, Caesar Salad, House Greens Salad, Cappelletti Salad
Open Face Tartines : Bruschetta, Humus, Whipped Feta
Charcuterie Board With Cheese, Crudite, Pickles, Marinated Vegetables, Deviled Eggs
Carved Sweet Mustard Glazed Whole Leg of Ham
Slow-roast Sirloin Beef, Horseradish, Gravy, Mustard
Breakfast Sausage and Bacon
Perogies, Sour Cream
Scrambled Eggs
Crispy Breakfast Sweet Potatoes, Brussels Sprouts, Peppers, and Roast Onions (Vegan) Pasta, Marinara, Peppers, Zucchini, Broccoli, and Fresh Basil (Vegan)
Pie, Cheesecake Bites
Brownies, Blondies, Assorted Squares
Warm Bread Pudding, Butterscotch
$65 per adult, $25 per child (ages 6 -10)
+tax & gratuities)
EASTER TAKEOUT DINNER FOR FOUR | APRIL 19 & 20
Don’t go on an egg hunt to put Easter dinner together. Skip the prep and pre-order our Easter feast for four!
Includes:
Roast Garlic Loaf
Spinach And Cheese Dip
Smoked Salmon And Cocktail Shrimp With Traditional Accompaniments
Salad Of Spinach, Endive, Bibb, Pickled Shallots, Candied Pecans, Goat Cheese, Fresh Herbs, French Mustard Vinaigrette
Potato And Leek Gratin
Maple Honey Roast Carrots
Sage And Onion Stuffing
Slow Roast Turkey
Mustard Glazed Ham
Cranberry Sauce & Gravy
Upgrade either protein for $60 to Shoulder of Lamb
Get all this for $220 + tax. Feeds four. Cold pickup on Saturday April 19 12- 4:30pm or Sunday, April 20, 12- 4pm Reheating instructions included.
CHRISTMAS AT RAPSCALLION & CO.
We’re your one stop Santa’s workshop for everything Christmas this year. Join us December 18-20 for our annual Christmas luncheon buffet, where you can fuel up for a day of Christmas shopping or just catch up with friends and colleagues. Or if you’d rather stay at home, you can order Christmas takeout for pick up December 25, with generous hot and ready portions for two. For bigger parties, you can book out the restaurant, or a private room by emailing jeff@rapandco.ca
Check out the links below for more info!
WHIPPED FETA BURGER | NOVEMBURGER
NOVEMBURGER IS BACK! Hamilton’s beefiest city-wide burger festival is coming November 1 and this year we’re entering with the Whipped Feta Burger. That’s right, we’ve burgified and dare we say improved upon your favourite Rapscallion appetizer. This 5oz patty chuck and brisket patty is served on a brioche bun with herbed feta, persillade, hot honey glazed bacon, pickled banana peppers, and arugula with a choice of salad or house-cut frites. Available only at Rapscallion & Co.
Check out Novemburger and all the other participants here, follow them on social media here, and save yourself a spot to try it here.
THANKSGIVING SUNDAY BUFFET | OCTOBER 13
Let us do the cooking this year. We invite you and yours to join us for our annual Thanksgiving buffet on October 13. With carved meats, fresh salads, pies, casseroles, and no shortage of sides and desserts, you’ll wish you brought your pillow and nightcap.
This experience is $59 + tax per guest and can be made gluten free upon request. To see the full menu or to make your reservation, click the link below.
Rather dine at home? Consider our Thanksgiving To Go package for four. It can be picked up cold on Sunday from 2-6pm, and reheated for a Sunday or Monday Thanksgiving dinner.
THANKSGIVING TO GO
Wish someone else would do the cooking this year, but still want to have Thanksgiving at home? Say no more. We will be offering Thanksgiving To Go for pickup on Sunday, October 13th, between 2 p.m. and 6 p.m. This package serves four and can be picked up cold and reheated at home for a Sunday or Monday Thanksgiving dinner. Order yours at the link below!
This package serves four for $150 + tax & tip and includes:
Cold: potato dinner rolls, mixed greens with side house dressing
Hot: brown sugar mustard glazed bone-in ham, whole roast turkey, cranberry, gravy, red skin buttery mashed potato, sage and onion stuffing, roast sweet potato and brussels sprouts.
Dessert add-on: warm bread pudding, butterscotch, berries
40 YEARS OF MIAMI VICE | SEPTEMBER 16
Here at Rapscallion & Co., Crockett and Tubbs live rent free in our heads. There isn’t at day that goes by where we aren’t wishing to ooze half the nonchalant style and swagger of that dynamic duo. It’s been 40 years since they graced the air with the first episode of Miami Vice, and we damn well intend to celebrate.
ON SEPTEMBER 16, we are cooking up a special Miami Vice-inspired menu. On it, Croquetas de Jamón, Cuban Style Ceviche, Beef Picadillo Empanadas and The Cubano Sandwich. Come join us in celebrating the four decade anniversary of Miami Vice!
EAST COAST SEAFOOD BOIL | SEPTEMBER 24
Join us for the final East Coast-style seafood boil of the season on September 24. Indulge in a messy, buttery feast of cornbread, jalapeno hushpuppies, and the main course: clams, mussels, crab, shrimp, sausage, crawfish and corn, with seasonal fruit cobbler for dessert.
This experience $80 + tax and gratuity per guest. Make your reservation at the link below.
PINKIES OUT GARDEN PARTY | JULY 6, AUGUST 3, AUGUST 31
Be the life of the garden party. Our first-ever garden party was such a hit, we’re throwing two more this season! Join us for our summer garden parties! We’re serving up pastries, sweets, finger sandwiches, tea and tea-inspired cocktails from 10:00am-2:00pm on our lovely back patio.
This menu is best enjoyed with lots of friends! Fancy hats are not mandatory but they ARE encouraged! Make your reservation at one of the links below. Tickets are $40 + tax and gratuity and include everything but cocktails. And for the families out there, kids eat half price!
SUMMER SEAFOOD BOILS | LAST TUESDAY OF THE MONTH
For the second year in a row, we’re celebrating the sea’s bounties with a good ol’ fashioned East Coast-style seafood boil. Join our Sous-chef and favourite Nova Scotian, Travis Blaesing on our beautiful back patio and grab yourself some cornbread and jalapeño hushpuppies as you dive into our boil of clams, mussels, crab, shrimp, sausage, crawfish and corn. Finish with fruit cobbler for dessert.
This meal is served family style and best enjoyed with many friends. Join us on the last Tuesday of the month: June 25, July 30, August 27 any time from 5:30pm - 9:00pm. This experience is $80/guest + tax and gratuity. Make your reservation at one of the links below!
THE GARDEN PARTY | JUNE 8
Pastries! Finger sandwiches! Sweets! Join us June 8 on our beautiful back lawn for a garden party from 12-2pm. We're serving up tea and all the garden party sweets and sammies for $40/person and to enhance your experience we're brewing up some tea-inspired cocktails.
This menu is best enjoyed with lots of friends! Fancy hats are not mandatory but they ARE encouraged! Make your reservation at the link below.
MOTHER'S DAY BRUNCH BUFFET | MAY 12
It’s Mother's Day, Treat mom and yourself to our luxurious buffet, which includes something for everyone! Join us on May 12 from 10-2 for our Mother’s Day Brunch. Our brunch buffet includes:
Croissants, Cheddar biscuits, baguette (butter & jam)
Greek salad, Caesar salad, Greens Salad, Pasta Salad
Open face tartines : bruschetta, whipped feta
Carved: brown sugar mustard glazed bone-in ham
Slow-cooked roast beef, horseradish, mustard
BBQ Chicken, Breakfast sausage/Bacon,
Fusilli with tomato sauce (VEGAN), Roasted sweet potato & brussels sprouts (vegan)
Scrambled eggs, classic Eggs benny, Perogies, Home fries, sour cream, ketchup, green onions
Dessert
Pie, Cheesecake
Brownies/assorted squares
Warm bread pudding, butterscotch
Warm apple crumble (GF)
$55 per adult
KEN'S SLIGHTLY FINER DINER @ THE JOHN STREET DINER
Join chef Kershaw as he takes over the John Street Diner at 29 John St. N. in Hamilton for a four-weekend dining saga! Dive into a personally curated spectacle of flavours with Chef Kershaw’s selection of exquisite dishes and wines. Relish in the choice of two delectable appetizers and three sumptuous main courses each evening ($75/per guest), sprinkled with an array of delightful surprises throughout your experience.
Click the link below to view availability!
Cocktail Class • Night Events @ Rapscallion & Co. Hamilton, Ontario
DIVE INTO COCKTAILS | APRIL 23
Indulge your passion for the art of mixology at Rapscallion & Co.'s exclusive cocktail crafting event. Join us for an immersive experience led by our expert mixologist, where avid learners like yourself will take center stage. Dive deep into the world of cocktail alchemy as you meticulously jot down notes on each step of crafting iconic drinks. This isn't just an event—it's a hands-on masterclass tailored for those who crave knowledge and relish in the pursuit of perfection. Reserve your spot now and prepare to elevate your mixology skills to new heights amidst fellow enthusiasts in Hamilton, Ontario.
6 COURSE BIRD DINNER | APRIL 10
You’ve had chicken. You’ve had turkey. Get ready to meet the other birds! Join us on April 10 at 6:00pm for 6 courses of funky fowl, for $150 + tax and gratuity.
Course 1
PHEASANT LIVER MOUSSE/PATE: brandy snap, redcurrant compote, fresh bread.
Course 2
SCOTCH QUAILS EGG: duck sausage, frisee salad, sauce gribiche
Course 3
KFCH (KENTUCKY FRIED CORNISH HEN): FRIED HENS, CHEDDAR BISCUITS, DUCK SAUASAGE GRAVY, CORNICHON SLAW.
Course 4
CURED DUCK SALAD: CURED DUCK BREAST, MANCHEGO, ROASTED WALNUTS, PICKLED SHALLOT
Course 5
BALLOTINE OF PHEASANT: BREAST STUFFED WITH CONFIT PHEASANT LEG, PHEASANT LIVER+FORCEMEAT. SERVED WITH POMME PUREE, PEAS AND CARROTS AND SAUCE VOLAILLE.
Course 6
STICKY DUCKY PUDDING: TYLER'S STICKY TOFFEE CAKE, DUCK FAT BUTTERSCOTCH, DUCK EGG ICE CREAM, DUCK SKIN STREUSEL.
EASTER TAKEOUT DINNER FOR FOUR | MARCH 31
Don’t go on an egg hunt to put Easter dinner together. Skip the prep and pre-order our Easter feast for four!
Includes:
Whipped Feta
House Focaccia
Caesar Salad
Slow Roast Turkey Breast
Maple Glazed Ham
Sage & Onion Stuffing
Potato Leek Gratin
Honey Roasted Carrot & Parsnip
Turkey Gravy
Get all this for $160 + tax. Feeds four. Cold pickup on March 31 from 2:00pm-4:30pm. Reheating instructions included.