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