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BANQUET MENU
Our banquet menu is subject to change depending upon ingredient quality and availability.
BUTLERED HORS D'OEUVRES
(Passed during cocktail hour)
(Eight dollars per person)
CHEF'S CHOICE
An assortment of seasonal and enticing bite-sized hors d'oeuvres
APPETIZERS
(Sit-down service before entrees)
(Ten dollars per person)
CRAB CAKES AIOLI
Served with basil pesto aioli, tomato relish, and micro greens
SMOKED TROUT
Individual fillet of smoked trout, horseradish dill sauce
DUCK WINGS
Soy-ginger glazed, Soba noodle salad, zucchini pickles
VEGETABLE RISOTTO CAKE
Golden beet carpaccio, arugula pesto, baby mache greens
ENTREES
Entrees include house salad tossed with apple cider vinaigrette, sorbet, and
chef's choice of potato and vegetable
(All entrees are thirty-five dollars except for the Pittsburgh Filet Mignon which is forty dollars)
ROAST DUCK
Served with Cumberland sauce
PITTSBURGH FILET MIGNON
Marinated, pan blackened to Medium. sauteed mushrooms, herb butter
GRILLED HERB CHICKEN
Marinated, topped with crabmeat
WILD ALASKAN SOCKEYE SALMON
Yucca crusted, rock shrimp and roasted sweet corn sauce
MONGOLIAN PORK PORTERHOUSE
Garlic-wasabi sauce, pickled ginger
GOAT CHEESE PIEROGIE
Sauteed with Vidalia onions, artichokes,tomatoes, mushrooms, basil
*Prices do not include: alcoholic beverages, tax or gratuity.
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