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.

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

 

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

 

STARTERS

Ten dollars

Smoked Trout
Whole fillet of trout served with horseradish-dill sauce, accompanied with herbed crostini

Crab Cake
Jumbo lump crabmeat pan-seared in chive oil with Old Bay-garlic-paprika aioli

Wild Mushroom Risotto (V)(GF)
Creamy arborio rice blended with porcini, shiitake, crimini, and button mushrooms sauteed with garlic, topped with Parmigiano Reggiano, garnished with grilled asparagus

 

SALAD

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

 

ENTRÈES

Forty dollars

 

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

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

Goat Cheese Peirogi Provence (V)
Two over-sized Pierogi filled with goat cheese and sauteed in butter with shallots, asparagus, sun-dried tomato and garlic, drizzled with Basil Pesto and Sun-Dried Tomato Pesto

Pittsburgh Filet Mignon (GF)
7 oz. center cut, choice filet mignon marinated in a dark beef broth, seared in an iron skillet 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