Museum of Science and Industry

Hollywood Canteen

The Hollywood Canteen was founded by Bette Davis and John Garfield, modeled after Broadway’s “Stage Door Canteen”. On October 3, 1942, the doors opened and a legend was born. The Hollywood Canteen was the place for servicemen and many of Hollywood’s biggest names to see and be seen.

Whether you wanted an excellent meal, great music or a cozy place to spend time — The Hollywood Canteen was the stylish place to rub elbows with the movie stars! Let’s step back in time and celebrate Hollywood’s patriotism by participating in the wartime entertainment of the troops.

Guests are welcomed into this sleek and sophisticated club by a long red carpet, lined with red velvet ropes. The interior of the club embodies sheer elegance with tables adorned in white tuxedo striped linen, black beaded cabaret lamps, and regal white feather palms dramatically uplit. A chic black leather bar offers guests a variety of beverage options, including the signature cocktail for the evening: a sparkling pomegranate martini.

While jumpin’ and jivin’ to the stylish tunes of our swing band, guests will enjoy hors d’oeuvres passed on pristine silver trays by white-gloved waitstaff, as well as several strolling buffet stations. Buffet décor will be influenced by the elegance of the 1940’s and will feature lush, white floral ensembles including Casablanca lilies. Oversized martini glasses will host floating candles, while shimmering votives are abundantly placed throughout.

Passed Hors d’Oeuvres

• Artichoke, Red Bell Pepper and Black Olive Tartlets
• Smoked Salmon Canape with Red Onions & Dill
• Chicken Liver Rumaki

The Supper Club

• Herb Crusted Ribeye of Beef presented with rich and racy sides including tarragon mustard, horseradish mayonnaise, bbq chutney and an assortment of crusty mini rolls
• Teardrop Tomatoes and Baby Mozzarella with garlic, red onion and black olives marinated in olive oil and red wine vinegar
• Red, Gold and Purple Peruvian Potatoes roasted and drizzled in herb butter

Martinis with a Twist

• Triple Cheese Macaroni chef prepared with Fontina, Provolone and Gouda and mixed with your choice of crispy bacon, caramelized onion, smoked chicken, sundried tomatoes, Danish bleu cheese, black olives and sautéed rock shrimp

The Casablanca

• Breast of Chicken with a Seven-Herb Red Wine Glaze resting atop a bed of green peas, pearl onions and mushrooms
• Wild Mushroom and Vegetable Confetti Pilaf
• Sunburst Squash, White Mushrooms, Red Bell Peppers and Green Beans

Table Side Salads

• Classic Caesar Salad Romaine, shredded parmesan cheese and toasted croutons tossed together with our housemade Caesar dressing Garlic roasted asparagus paired with sundried tomatoes and dressed in a citrus vinaigrette
• Uptown Waldorf Salad Grilled chicken breast, seedless grapes, candied pecans, and celery with a red leaf and romaine lettuce mix topped with crumbled blue cheese and balsamic vinaigrette

Allied Forces Dessert

• Italian Tiramisu, Mini French Pastries, English Trifle, and America’s Farmstand Fruits and Berries Silver Samovars of Starbucks Coffee