BANQUET MENU  

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

BUTLERED HORS D'OEUVRES
Passed during cocktail hour
Nine dollars per person (10 or more people)

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

APPETIZERS
Ten dollars

SHRIMP BISCUITS AND GRAVY
Buttermilk biscuit, Kli-Vey country sausage, shrimp cream gravy

SPAGHETTI
Toasted hazelnuts, pumpkin, prosciutto, mushrooms, truffle cream

CHICKEN WINGS CONFIT
Szechwan barbeque sauce, scallions, peanuts, pickled local organic celery, wasabi blue cheese

MARINATED BEETS
Fresh mozzarella, basil, aged balsamic, toasted ciabatta

ENTRÈES
Forty dollars

Entrèes include house salad, dessert, and non-alcoholic beverages.
Served with potato and vegetable du jour.

PATAGONIAN ANTARCTIC SALMON
Hemp heart crusted, shaved fennel and grapefruit salad

ORGANIC CHICKEN BREAST
Herb marinade, jumbo shrimp, herb fontina cheese sauce

PITTSBURGH FILET
Marrow butter, button mushrooms
Served to 'Medium' temperature only

PUMPKIN RAVIOLI
Seasonal local organic vegetables, amaretto cream

PORK TENDERLOIN
Sage rub, apple compote, maple balsamic reduction

*Prices do not include: alcoholic beverages, tax or gratuity.