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

SCALLOPS
Bacon, peas, thai chilies, lemon zest, local black garlic, pesto, linguini, toasted bread crumbs

WHOLE WHEAT FLATBREAD
Local pasture raised chicken confit, edgewood, caramelized onions, roma tomatoes, fontina, charred scallions

SMOKED TROUT
Whole filet, horseradish dill dip, crackers

CRABCAKE
Papaya mango mint salsa, remoulade

ENTRÈES
Forty dollars

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

PASTURE RAISED CHICKEN
Brown sugar brined half chicken, mustard barbeque sauce

SALMON
Black chia seed crusted, creamed sambal

PITTSBURGH FILET
Marrow butter, button mushrooms

PORK PORTERHOUSE
Tomato syrup, fig chutney

VEGETABLE BUCATINI
Local shiitake mushrooms, asaparagus, piquillo peppers, peas, spinach, garlic herb butter

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