F. McLintocks Banquet Rooms
Riata & Fireside Fee's and Requirements |
• Availability Varies
• Dinner banquets only
• Seating for up to 100 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. Room is not served until then.
• A $100 room set-up fee is required
• You must supply a confirmed count 7 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
|
| 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. |
|
Crazy 8's | $28.50 |
| 8oz. Top Sirloin and eight scampi style shrimp. |
|
Filet Mignon | $29.50 |
| 8 oz. bacon-wrapped, hand-cut, oak pit barbecued. |
|
Rib-Eye Steak | $30.50 |
| 15 oz. hand-cut, oak pit barbecued. |
|
Top Sirloin | $24.50 |
| 10 oz. hand-cut, oak pit barbecued. |
|
Western BBQ Sampler | $30.50 |
| 3 pork ribs, an 8 oz. top sirloin, and a 6 oz. chicken breast. |
|
Salmon | $24.50 |
| Sauteed in olive oil, white wine & garlic, then finished with an herb butter. Served with fresh mixed vegetables and rice pilaf. |
|
Halibut | $25.50 |
| Sauteed in olive oil, white wine and garlic. Topped with sliced almonds & herb butter and served with fresh mixed vegetables and rice pilaf. |
|
Coastal Sampler | $25.50 |
| A sampling of scallops, shrimp and halibut baked in garlic, butter, mushrooms, and white wine. Served with rice pilaf. |
|
Chicken Oscar | $23.50 |
| 8 oz. chicken breast topped with jumbo shrimp, broccoli spears, and béarnaise sauce. |
|
Oak Pit Chicken Breast | $ 21.50 |
| A 12oz. Chicken breast. Served with a rice pilaf and BBQ sauce on the side.
|
|
Fettuccini Primavera | $20.50 |
| Fettuccini Primavera
Fettuccini noodles topped with fresh vegetables, sautéed with garlic, butter, green onions and sun dried tomatoes. Tossed with a pesto cream sauce
|
|
