Our banquet menu is subject to change depending upon ingredient quality
and availability
A room fee may apply to parties larger than 10.

**Pricing does not include alcoholic beverages, tax or gratuity.



Passed during cocktail hour
Nine dollars per person (10 or more people)

An assortment of seasonal and enticing bite-sized hors d'oeuvres



Ten dollars

Peppered Beef Tenderloin Tips
Beef tenderloin tips lightly coated with cracked pink and black peppercorns, pan-seared to medium-rare and served with Green Peppercorn-Cheddar-Garlic Sauce

Pistachio Pesto Shrimp
Jumbo shrimp tossed in Pistachio Pesto, grilled and served with Roasted Red Pepper Coulis

Crab Cake
Jumbo lump crab meat pan-seared in chive oil, stacked with Creole Red Cabbage Slaw,
accompanied with Remoulade Sauce

Wild Mushroom Risotto (V)
Seasonal Wild Mushrooms sauteed with shallot and garlic, blended with creamy Arborio Rice and topped with Parmigiano Reggiano, drizzled with Chive Oil



Included in Entrèe price

House Salad (V)(GF)
Baby greens and crisp green leaf tossed with candied walnuts, dried cranberry, sliced honey crisp apples, and apple cider vinaigrette, topped with feta cheese



Forty dollars


Grilled Herb Chicken (GF)
Whole breast of chicken marinated in citrus juices and herbs, grilled with crab meat and asparagus spears,
finished with an herb pan sauce

Sesame Seared Wild Alaskan Sockeye Salmon (GF)
Wild for Salmon© Sockeye Salmon fillet coated with sesame seeds, seared in rice oil, topped with lightly tossed micro green salad and finished with Hoisin-Honey-Orange Sauce

Goat Cheese Pierogi Provence (V)
Two over-sized Pierogi filled with goat cheese and sauteed in butter with seasonal vegetables, drizzled with Basil Pesto and Sun-Dried Tomato Pesto

Filet Mignon (GF)
7 oz. center cut, choice Filet Mignon, grilled with sauteed mushrooms, topped with garlic-herb butter

Roast Duck Cumberland (GF)
Half duckling crisped in the oven and served with Currant-Apple Dipping Sauce