Enjoy an exclusive dining experience at Babblin' Babs Bistro -- a private dinner at Tacoma's most intimate culinary destination. Chef William Mueller creates menus of three to five courses based on your tastes, paired with wine and beer, if you choose.

Your party -- from 6 people to 18 people -- can reserve the entire restaurant for the entire evening. Wine and beer pairings, for an additional $25 per person.

Chef William's 3-Course Dinners: $40 per person, plus tax and gratuity

Sample menu:

• Tomato White Cheddar Soup- The wonderful pairing of a gooey grilled cheese sandwich and a bowl of hot steaming tomato soup. Fresh fire roasted tomatoes, onions, allspice, and other spices creamed together and finished with a lot of white cheddar cheese. Garnished with a mini grilled cheese crouton for that at home by the fire feeling!!

• Scrumptious Maple Pecan Spinach Salad- This salad is filled with root vegetables that you would find in every cellar. Fresh spinach, red onion, jicama, red bell pepper, carrots, and pecans. Then pure organic maple syrup, rice vinegar, mustard, and chardonnay grape seed oil. Then all brought together just lightly glazing each and every leaf.

• Wild Sockeye Salmon fillet- Wild salmon caught by Captain Charlie in Bristol Bay Alaska with a Bourbon pecan glaze infused with ginger, garlic, and Key lime juice. Garnished with a saffron brown rice studded with red pepper and the tips of asparagus with candied shallots and pecans.

Chef William's 4-Course Dinners: $60 per person, plus tax and gratuity

• Chicken Vegetable with Pancake Strips- Fresh celery, carrots, peas swimming in an all natural chicken broth. Then pieces of chicken meat are added with thin stripe of German style pancakes.

• Endive and Meatball Salad- This starts with hand ground sirloin seasoned with nutmeg, allspice, and black pepper. Rolled into balls and seared then deglazed with Riesling wine and reduced down to a honey thickness. Curly endive lightly balanced and tossed with butter, then crowned with the meatball and napped with sauce.

• Fillet of Wild Cod with Shrimp Sauce- This dish starts with a slow simmering shellfish stock seasoned with celery leaves, white wine, and lots of shrimp, then used to make a creamy white dill sauce studded with more shrimp and laced over the delicate lightly seasoned cod fillet. Then garnished with potato pancakes with apple-horseradish and parsleyed butter carrots.

• Trio of Baby Cakes- These are mini cupcakes done in a light and airy style with a rich buttery finish. Black Forrest with Kirsch injected cherry and baked in the center and topped with chocolate butter cream and shavings of chocolate. Traditional apple strudel done in a cupcake form, and no meal would be complete without a caramel pretzel cupcake topped off with a white chocolate butter cream.

Chef William's 5-Course Dinner: $75 per person, plus tax and gratuity

• Asian Shrimp Cocktail- Large succulent shrimp steamed in a sake vegetables and Szechuan peppercorns. Chilled and platted with wasabi cocktail sauce.

• Indonesian Carrot Soup- A blend of Spanish onions, sweet carrots, honey and curry. Brought together with coconut milk, coriander, sherry and red pepper, then garnished with toasted coconut flakes. The result is a spicy yet sweet, golden-hued puree.

• Organic Pear & Bleu Cheese Salad- Fresh sweet organic greens lightly glazed in our bleu cheese vignette dressing with Bosc pears and pecans.

• Apple and Riesling Sorbet- The refreshing taste of apples and Riesling wine. Blended and then twisted and turned into this frozen delight!

• Babs Land & Sea Combo- Fresh Painted Hill top sirloin lightly seasoned with our New Orleans Solutions, and oven seared. Then fresh wild caught crab meat studded with bell peppers, celery, green onions and other seasonings creates a savory mixture that crowns the steak, is finished in the oven. Garnished with braised Swiss chard in sherry garlic vinegar and sweet potato wedges in a chili lime.

• Cheese & Fruit Plate- New York white cheddar, Chèvre and brie, served with seasonal fruit and berries.