$38.95 Banquet Dinner Menu

(Select Two Salads, Three Entrees, and Two Desserts)


Garden Greens & Vegetables

Baby carrots, grape tomatoes, English cucumber, and shaved radishes in a balsamic vinaigrette


Tuscan Salad

Baby field greens, buffalo mozzarella, tomatoes, roasted garlic, caramelized onions, crisp polenta croutons, artichoke hearts in a garlic-infused balsamic vinaigrette


Classic Caesar

Romaine lettuce, garlic herb croutons, shaved Parmesan cheese, house made Caesar dressing, and Cherry Confetti tomatoes


Spinach Salad

Baby leaf spinach, crisp bacon, sun-dried cranberries, spiced almonds, with citrus vinaigrette




Rigatoni ala Vodka

Grilled chicken, sweet Italian sausage, caramelized onions and spinach in a fresh basil tomato cream ala vodka sauce


Oakwood Grilled Center-Cut Swordfish

Oven-roasted barley, grilled asparagus with chorizo butter


Center-Cut Gorgonzola Pork Chop

Topped with Gorgonzola cheese and Black Mission fig sauce, served with garlic whipped potatoes and roasted vegetables


Shrimp & Mussels Fra Diavolo

Jumbo Gulf shrimp in a house-made spicy tomato pomodoro sauce, served on a bed of linguini with shaved Grana Padano


Bell & Evans Mushroom Chicken

Marinated in fine herbs and served on a bed of wild mushroom risotto, topped with smothered onions, sautéed wild mushrooms and herb jus


Redfish Nouvelle

Lightly blackened with Cajun seasonings and topped with shrimp, scallops, leaf spinach and a Mornay sauce; served with rice pilaf and house-made coleslaw


Honey-Seared Wild Atlantic Salmon

Seared in our brick oven with native honey and fresh herbs, in a sweet honey mustard sauce with garlic whipped potatoes and roasted vegetables


Murray’s Rotisserie Chicken

Garlic mashed potatoes, baby carrots, and a bacon-shallot vinaigrette


8 oz. Filet Au Poivre (Add $5.00)

Grilled to order and served in a brandy peppercorn au poivre sauce with garlic whipped potatoes and roasted vegetables


Grilled 12 oz. New York Sirloin Steak (Add $5.00)

Served with brandy peppercorn au poivre sauce Accompanied by a seasonal vegetable medley and garlic whipped potatoes



Traditional Tiramisu

Abigail’s version of this classic, topped with shaved dark chocolate and fresh whipped cream


Native Apple Strudel

Served warm with a vanilla bean and bourbon sauce


Chocolate Pot de Crème

Rich chocolate custard with raspberry compote