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Private Dining

Private Dining

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Private Dining

AVAILABILITY

Minimum food and beverage purchase:

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. 

PLAN ONE

3 COURSE DINNER

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

WOOD 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

FALLEN CHOCOLATE CAKE with vanilla ice cream and raspberry sauce


$38 PER PERSON

PLAN TWO

3 COURSE DINNER

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

WOOD GRILLED PORKCHOP - 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

FALLEN CHOCOLATE CAKE with vanilla ice cream and raspberry sauce


$40 PER PERSON

PLAN THREE

3 COURSE DINNER

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

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

FALLEN CHOCOLATE CAKE with vanilla ice cream and raspberry sauce


$42 PER PERSON

PLAN FOUR

4 COURSE DINNER

FIRST COURSE

CLAM CHOWDER - corn, sweet potatoes, bacon

CRAB CAKES - corn salsa, chipotle aioli

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

WOOD 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

FALLEN CHOCOLATE CAKE with vanilla ice cream and raspberry sauce


$50 PER PESON

PLAN FIVE

4 COURSE DINNER

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

FALLEN CHOCOLATE CAKE with vanilla ice cream and raspberry sauce


$52 PER PESON

HORS D'OEUVRES

PRICED PER DOZEN UNLESS STATED
48 HOUR NOTICE

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

3 COURSE LUNCH

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

SALMON - lemon beurre blanc, almond rice, chef's vegetables

CHICKEN PICCATA - spinach, lemon, capers, white wine butter

CHOICE OF: (PICK ON OF THE FOLLOWING)

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

OR

VEAL BOLOGNESE - veal, pork, pancetta simmered in tomato with fettuccine


DESSERT COURSE

VANILLA BEAN CRÈME BRULEE with Tahitian vanilla bean

CINNAMON BREAD PUDDING with butter-rum sauce and Chantilly cream

FALLEN CHOCOLATE CAKE with vanilla ice cream and raspberry sauce


$28 PER PERSON

LUNCH BUFFET

MIXED GREEN SALAD

CAESAR SALAD

MASHED POTATO

CHEF'S CHOICE OF VEGETABLE


CHOICE OF TWO

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

VEAL BOLOGNESE - veal, pork, pancetta simmered in tomato with penne pasta

SALMON - lemon butter

CHICKEN PICCATA


CHOICE OF TWO

CINNAMON BREAD PUDDING butter rum sauce

SEASONAL COBBLER

CHOCOLATE CAKE


$28 PER PERSON

Reservations

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