Chives Restaurant
Perfect for your next business dinner or special occasion!

The charming building that houses Chives Restaurant offers you an ideal setting for an intimate gathering or a grand celebration.  With history dating back to the late 1800’s the building now reflects a warm, comfortable, Wisconsin-casual atmosphere to complement JR’s upbeat dishes. Whether you are planning a business meeting, a wedding rehearsal, or a casual gathering of friends, Chives Restaurant is the perfect venue for your function. We offer several styles of parties including buffets, plated dinners, tapas parties, and wine tastings. All menus are planned to suit your needs and include all necessary services such as china, linen, and glassware.

Chives features the following unique group dining spaces:

Chives Schoolhouse
seats up to 30 - 40 guests

Chives Schoolhouse is located across the parking lot from Chives Restaurant in the historic White Pine Schoolhouse. The atmosphere is very similar to Chives Restaurant, with tall windows, hardwood floors, & high ceilings. There is also a small display kitchen onsite, where you can see the chef preparing your dishes. Chives Schoolhouse has a capacity of 30 - 40 people with a private bar.  Chives Schoolhouse is the perfect private room, ideal for a business lunch, to a rehearsal dinner.  Inspired by a country feel, the old schoolhouse is home to our Saturday cooking classes.

Chives Restaurant
Back Room seats up to 30 guests with private bar
Chives Main Dining Area and Back Room seats 90-100 guests.

(minimums required for reservation of Main Dining Area with Back Room)

Chives Back Room Dining Photos

Chives Restaurant is located on Riverside Drive in Suamico (next to the fire department). The historic building, once a General Store built in the late 1800’s, has a casual, quaint, and old world feel. The private room is located toward the rear of the building with a capacity of 20 people with a private bar, or 30 people without a private bar. The main dining room is also available to host your functions with a capacity of 60 people.

For more information or ideas
Jason at jasontitletown@yahoo.com
or by calling 434-6441 after 3 p.m.

or Cindy at chivesdining@sbcglobal.net
or by calling 562-6512 anytime.

What’s your fancy?
We can create a variety of menus for special events, while allowing you to personally select the cuisine that best fits your gathering style!

APPETIZER MENU
For dine in, pick up (oven ready) or drop off
Select any 3 or 4 appetizers

Price Per Person:
3 appetizers:  $7        4 appetizers:  $10

Chicken and goat cheese wontons

Gourmet cheese assortment

Baked oysters with bacon and cheddar

Crab or shrimp fritters

Mini crab cakes

Asian spicy chicken drum sticks

Seared tuna on sesame cracker with ginger and wasabi

Herb grilled steak on a stick with crumbled bleu cheese

Vegetarian rolls with portabello and boursin

Spinach and artichoke dip with homemade crostini

Mini beef or chicken tostadas with chipotle and cilantro sour cream

Jumbo Shrimp (add $2 per piece)

Choice of:  Grilled with herbs, classic cocktail, prosciutto wrapped

LUNCH BUFFET
For dine in, drop off or pick up
$13 per person

Assorted Sandwiches to include: 
Grilled chicken on anandama bread, steak with tomato and bleu cheese, BLT with avocado, turkey club, portabello with smoked onions and herb mayo

Soup of the Day

Tossed Garden Salad

Dessert – Chef’s Daily Creation

PLATED LUNCHES
Dine in only
$17 per person

Choice of soup or garden salad

Grilled salmon with mixed vegetable and citrus butter

Rainbow trout with brown butter, capers and roasted potato

Grilled petit filet with port wine mashers and mixed veggies

Butternut squash ravioli

Beef stroganoff with wild mushroom
and jumbo spaetzle  noodle

Chicken picatta with broccolini and potato

Includes chef’s daily dessert creation

PLATED DINNER MENU
Available at Chives, Chives Schoolhouse or venue of your choice with kitchen accessibility

Price per person
3 course (excludes appetizer) $25
4 course (includes appetizer) $35

APPETIZER (optional course)

Crab cakes with sunflower sprouts and red pepper aioli

Crispy 5 cheese risotto with heirloom tomato coulis and basil

Coconut shrimp with horseradish and berry jam

Spicy lamb burgers with tomato chutney

Smoked salmon and potato pancake with capers, onion, and crème Fraiche

Wild mushroom bruschetta with goat cheese

Seared tuna with butter peas, black pepper and truffle oil

SALADS

Hearts of romaine with maytag bleu cheese vinaigrette

Chives mixed green salad:  your choice of dressing

Baby greens with apples, onion and raspberry vinaigrette

Caesar salad

Poached pear with stilton (add $2)

Spinach salad with warm Nueskes bacon dressing (add $2)

ENTREES

Grilled chicken marsala

Flat Iron au poive with roasted potato and mixed veggies

Norwegian salmon with potato hat and Buerre rouge

Butternut Squash Ravioli

Lemon sole with capers

Duck breast with mashed sweet potato and jalapeno jelly

*Grilled Angus filet

*Herb crusted roasted lamb loin with montrechet potato and cabernet demi glace

*Chives special fish of the day
*add additional $10 per person for these entrees

DESSERTS

Volcano cake with ice cream and raspberry sauce

Chives HoHo with raspberry sauce

Jack Daniels Caramel Apple Bread Pudding

Crème Brulee daily creation

Dacquoise