BANQUETS

Policies

Prices subject to change without notice.

Red Room Minimum & Charges: (Food & Bev. Goes towards Min.)

  • A $500 Minimum (excluding tax and tip) on private luncheons, Tuesday, Wednesday & Thursday nights in required for the private banquet room.
  • A $1000 Minimum (excluding tax and tip) for parties on days closed (Sundays & Mondays), Friday & Saturday nights.
  • Main Dining Room: $3500 to $6000 minimum (excluding tax and tip) depending on day of week and time of year
  • A room charge will be implemented if the minimum is not met.


6.75% Sales tax and 20% Gratuity is not included with the price.

A guaranteed number must be received one week prior to the event.

The Bistro will prepare 10% over the guaranteed amount and will charge based on the guaranteed amount or actual served, whichever is higher.

No outside food (exception-baked goods from a govt. inspected facility), beverages, beer, wine or liquor is allowed on the Bistro’s premises.

The bar will be set up according to your request.

A custom menu can be created for your event. Please discuss the options with Libby.

Deposit: A minimum $500 deposit is required at the time of the booking or half of the total price of the event, whichever is higher.

Cancellation Policy: 90 days or more before the event: A full deposit will be refunded (No deposit will be refunded after that time)

Family Style
A sit down meal served in bowls and platters. Replenish items as needed.

Banquet Dinner l
$29.95 Per Person
All courses. (1) Salad, (3) Entrees, (1) Vegetable, (1) Starch, Bread and Tea Included.

Banquet Dinner II
$25.95 Per Person
Two Entrees. (1) Salad, (2) Entrees (Add $2 more for fish choice), (1) Vegetable, (1) Starch, Bread and Tea included.

Buffet Luncheon
$15.00 Per Person
For a complete list of the Luncheon Buffet menu and procedures click here.

Hors d'oevers Only — Buffet Style
Select (3) Meats; (1) Vegetable; (1) Starch $19.95 Per Person
Select (2) Meats; (1) Vegetable; (1) Starch $17.95 Per Person
For a complete list of the Hors d’oevers only buffet menu click here.

MENU CHOICES

Salad Course
Salad w/Balsamic Vinaigrette Dressing (Cleared after completion.)
Served w/Warm, garlic butter bread.

Caesar Salad
Add to base price — $1.00

Chicken Course
Italian Baked Breasts, thighs, wings and legs covered in Italian herbs.

Baked Lemon, Butter & Garlic
Half Chicken Baked in lemon, butter & garlic
Add to base price — $1.00

Sautéed Hazelnut
Breasts covered in almonds and deglazed in Hazelnut créme sauce
Add to base price — $1.00

Guest's Special Request
Price based on type and preparation of selection requested.

Meat Course
Sliced Roast Beef w/Marsala Mushroom Sauce

Sliced Prime Rib
Cooked Medium To Medium Rare Served w/Au Jus
Add to base price — $2.00

Guest's Special Request
Price based on type and preparation of selection requested.

Seafood Course
Seafood Du Jour w/Chablis Dill Sauce

Guest's Special Request
Price based on type and preparation of selection requested.

Starch Course
Choice of (1) of the following w/no additional cost
Whipped Potatoes
Penne Pasta w/Tomato Sauce
Red Skin Potatoes

Guest's Special Request
Price based on type and preparation of selection requested.

Vegetables
Medley of vegetables

Guest's Special Request
Price based on type and preparation of selection requested.

Dessert
Additional Cost based on selections

Dessert Du Jour
$5.75 Per Person

Chiffon Sheet Cake w/Buttercream Frosting
$3.00 Per Person.

Based on guaranteed count

Bar
For a complete list of the Banquet Bar Prices click here


Deposit
A minimum $500 deposit is required at the time of the booking or half of the total price of the event, whichever is higher.

Equipment Rental
Projector, wireless internet: $150
Screen: $50

Cancellation Policy
90 days or more before the event: A full deposit will be refunded. (No deposit will be refunded after that time.)



All prices may change without notice.



DINING HOURS

Tuesday through Thursday:
5 to 9:30 p.m.
Friday & Saturday:
5 to 10 p.m.

BAR & LOUNGE HOURS

Tuesday through Thursday:
5 till ?

BANQUET

Sunday through Saturday depending on size of group.

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