Chef Tom Toole and his staff at Belle Epoque Catering and Events prepare bountiful feasts for on- and offsite catered events. Housed in a building that dates back to 1870—just a few years after buildings were invented—Belle Epoque's in-house banquet hall seats 240 people. Entrees from steak au poivre to salmon roulade top round dining tables set with china, and guests take turns on a hardwood dance floor that becomes part of the meal if beavers are in attendance.
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