The Restaurant & Banquet Room   POLICIES Room Minimums & Charges: A $500 Minimum (excluding tax and tip) on private luncheons, Tuesday, Wednesday & Thursday nights is required for the private banquet room. A $1000 Minimum (excluding tax & tip) for parties on days closed (Sundays & Mondays),  Friday & Saturday nights. A room charge will be implemented if the minimum is not met. 7.75% Sales tax & 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, beverages, beer, wine or liquor is allowed on the Bistro's premises. White and green linen tablecloths are provided at no additional charge as well as table centerpieces. 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 Family Style: A sit down meal served in bowls and platters. Replenish items as needed. BANQUET DINNER I Option I: All courses. (1) Salad, (3) Entrées, (1) Vegetable, (1) Starch, Bread and Tea Included. $29.95 Per Person BANQUET DINNER II Option II: Two Entrées. (1) Salad, (2) Entrées (Add $1 More for fish choice), (1) Vegetable, (1) Starch, Bread and Tea Included. $25.95 Per Person BUFFET LUNCHEON For a complete list of the Luncheon Buffet menu and procedures click here. $15.00 Per Person HORS D'OEVRES 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'oevres 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 Med. To Med. 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 $7.25 Per Person   Chiffon Sheet Cake w/Buttercream Frosting $3.00 Per Person. Based on guaranteed count. BAR For a complete list of the Banqet Bar Prices click here. DEPOSIT A minimum $500 deposit is required at the time of the booking or half of the total priceof the event, whichever is higher. EQUIPMENT RENTAL Slide Projector $50.00 Screen $35.00 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.   2009
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