F. McLintocks Banquet Rooms
Schedule of Fee's and Requirements |
• Availability Varies
• Seating for up to 110 guests
• Maximum of 4 hours per event with an out time no later than 10pm
(Extended hours available $100/hr if booked in advance.)
• A $150 non-refundable deposit (applied to your bill) along with your signed contract is required for all banquets
• A $100 room set-up fee is required
• You must supply a confirmed count 4 days prior to the banquet
(There are no reductions allowed after this time)
• Groups of 30 or less may order from our regular dinner menu
(No early supper)
• Children may order off of our kid's menu
• Groups may select up to 3 entrees
• The quantity of each entree must be given to F. McLintocks one week prior to your event.
• In-room private bar set-up fee is $100.00
(Private Bar includes a full service bar & bartender)
• No-host bar service from Main Dining Room available
• Appetizer parties require a set-up fee of $500.00, not including appetizers
(Not available July & August)
• Special linen colors available at an extra charge
• Tax and a 20% service charge will be added to all items
• If you bring your own specialty cake we will cut and serve it for $2.00/person
• Corkage fee per bottle: $10.00 per magnum: $15.00
• Prices subject to change
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| Banquet Dinner Menu |
All Dinners Include:
Onion Rings, Salsa, Choice of one salad (Fresh Spinach, Tossed Green or Caesar), Trail Camp Beans, Ranch Fried Potatoes, Garlic Bread, Coffee, Tea, Iced Tea, Soda or Milk and Sherbet. |
The Original Tunny Special | $31.50 |
| 8 oz. Filet Mignon topped with two jumbo shrimp, asparagus spears and béarnaise sauce. |
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Crazy 8’s | $28.50 |
| 8 oz. Top Sirloin and 8 Scampi Style Shrimp. |
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Filet Mignon | $29.50 |
| 8 oz. bacon-wrapped, hand-cut, oak pit barbecued. |
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Rib-Eye Steak | $30.50 |
| 15 oz. hand-cut, oak pit barbecued. |
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Top Sirloin | $24.50 |
| 10 oz. hand-cut, oak pit barbecued. |
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Western BBQ Sampler | $30.50 |
| 3 pork ribs, an 8 oz. top sirloin, and a 6 oz. chicken breast. |
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Salmon | $24.50 |
| Fresh salmon filet charbroiled and topped with lemon tarragon butter. Served with broccoli florets and rice pilaf. |
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Swordfish | $24.50 |
| Charbroiled and topped with a fresh mango salsa. Served with a sweet corn tamale and rice pilaf. |
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Coastal Sampler | $25.50 |
| A sampling of scallops, shrimp and halibut baked in garlic, butter, mushrooms, and white wine. Served with rice pilaf. |
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Chicken Oscar | $23.50 |
| 8 oz. chicken breast topped with jumbo shrimp, broccoli spears, and béarnaise sauce. |
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Santa Fe Chicken | $21.50 |
| Marinated chicken breast barbecued and served on a bed of rice pilaf with spinach and mushrooms. Topped with a chipolte cream sauce and green onions. |
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Farmer's Market Plate | $18.50 |
| Sweet corn tamale topped with mango salsa. Served with grilled mushrooms, vegetables and rice pilaf. |
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