Private Dining

Monday - Wednesday: $800

Thursday: $1,000

Friday $1,800

Saturday: $2,000

Private Luncheons Monday - Saturday: $800

MENU SELECTIONS

Parties of 15 or more will be required to order from private dining menu.

All private dining menu selections are required at least five days prior to the event.

ROOM CAPACITY

The room holds up to 50 guests and can be arranged to accommodate business dinners, showers, presentations, rehearsal dinners, cocktail parties and more...

BAR ARRANGEMENTS

OPEN - Host responsible for bill.

CASH - Individual responsible for bill.

Specific wines may be pre-selected prior to event

PAYMENT

All major credit cards or cash are accepted. 7% sales tax is added to final bill and is not included in food and beverage minimum. 

FIRST COURSE

CLAM CHOWDER - corn, sweet potatoes, bacon

HOUSE WEDGE SALAD - iceberg, sliced onion, tomatoes, blue cheese, buttermilk dressing

MESCLUN - mixed greens, great hill blue cheese, spiced pecans, pear vinaigrette

ENTRÉE COURSE

UNDER THE BRICK CHICKEN - all natural half chicken, truffle pommes, lemon garlic confit

GRILLED SALMON - shaved brussel sprouts, bacon, spatzle, maple dijonaise 

BOLOGNESE - veal, pork, and pancetta simmered in tomato with fettuccine, shaved parmesan

DESSERT COURSE

VANILLA BEAN CRÈME BRULEE with Tahitian vanilla bean

CINNAMON BREAD PUDDING with butter-rum sauce and Chantilly cream

CHOCOLATE CAKE with vanilla ice cream and chocolate-toffee sauce

$38 PER PERSON

FIRST COURSE

CLAM CHOWDER - corn, sweet potatoes, bacon

MESCLUN - mixed greens, great hill blue cheese, spiced pecans, pear vinaigrette

CAESAR SALAD - romaine hearts, croutons, shaved parmesan

ENTRÉE COURSE

UNDER THE BRICK CHICKEN - all natural half chicken, truffle pommes, lemon garlic confit

GRILLED PORK CHOP - cauliflower-potato mash, glazed carrots, cranberry-orange compote 

SHRIMP FETTUCCINE -artichoke hearts, sun-dried tomatoes, spinach, herbed butter 

DESSERT COURSE

VANILLA BEAN CRÈME BRULEE with Tahitian vanilla bean

CINNAMON BREAD PUDDING with butter-rum sauce and Chantilly cream

CHOCOLATE CAKE with vanilla ice cream and chocolate-toffee sauce

$40 PER PERSON

FIRST COURSE

CLAM CHOWDER - corn, sweet potatoes, bacon

CAESAR SALAD - romaine hearts, croutons, shaved parmesan

MESCLUN - mixed greens, great hill blue cheese, spiced pecans, pear vinaigrette

ENTRÉE COURSE

UNDER THE BRICK CHICKEN - all natural half chicken, truffle pommes, lemon garlic confit

GRILLED TENDERLOIN - pommes puree, grilled asparagus, garlic-thyme demi

PAN SEARED HADDOCK - pommes puree, Mediterranean relish, lemon butter

DESSERT COURSE

VANILLA BEAN CRÈME BRULEE with Tahitian vanilla bean

CINNAMON BREAD PUDDING with butter-rum sauce and Chantilly cream

CHOCOLATE CAKE with vanilla ice cream and chocolate-toffee sauce

$42 PER PERSON

FIRST COURSE

CLAM CHOWDER - corn, sweet potatoes, bacon

CLAM CAKES - crab, charred lemon

CREOLE BARBECUE SHRIMP - worcestershire, lemon, butter, black pepper

SALAD COURSE

CAESAR SALAD - romaine hearts, croutons, shaved parmesan

HOUSE WEDGE SALAD - iceberg, sliced onion, tomatoes, blue cheese, buttermilk dressing

ENTRÉE COURSE

UNDER THE BRICK CHICKEN - all natural half chicken, truffle pommes, lemon garlic confit

BOLOGNESE - veal, pork, and pancetta simmered in tomato with fettuccine, shaved parmesan

GRILLED SALMON - shaved brussel sprouts, bacon, spatzle, maple dijonaise 

DESSERT COURSE

VANILLA BEAN CRÈME BRULEE with Tahitian vanilla bean

CINNAMON BREAD PUDDING with butter-rum sauce and Chantilly cream

CHOCOLATE CAKE with vanilla ice cream and chocolate-toffee sauce

$50 PER PESON

FIRST COURSE

CLAM CHOWDER - corn, sweet potatoes, bacon

CRAB CAKES - corn salsa, chipotle aioli

BARBECUE SHRIMP - worcestershire, lemon, butter, black pepper

SALAD COURSE

MESCLUN - mixed greens, great hill blue cheese, spiced pecans, pear vinaigrette

CAESAR SALAD - romaine hearts, croutons, shaved parmesan

ENTRÉE COURSE

UNDER THE BRICK CHICKEN - all natural half chicken, truffle pommes, lemon garlic confit

WOOD GRILLED TENDERLOIN - pommes puree, grilled asparagus, garlic-thyme demi

PAN SEARED HADDOCK - pommes puree, Mediterranean relish, lemon butter

DESSERT COURSE

VANILLA BEAN CRÈME BRULEE with Tahitian vanilla bean

CINNAMON BREAD PUDDING with butter-rum sauce and Chantilly cream

CHOCOLATE CAKE with vanilla ice cream and chocolate-toffee sauce

$52 PER PESON

Mini Crab Cakes $25

Shrimp Cocktail $28

BBQ Shrimp $28

Tomato, Basil, Olive Crostini $18

Duck Pastrami Crostini $22

Tuna & Cucumber Crostini $22

Deviled Eggs $15

Beef & Horseradish Crostini $24

Charcuterie Platter $6/PP

Roasted Vegetable Platter $5/PP

Cheese Platter with Crackers $5/PP

Crudités Platter with Buttermilk Dressing $4/PP

Chips with Blue Cheese Bacon Dip $4/PP