Deposit:  A $100.00 deposit is required to reserve the banquet room. The deposit is refunded up to two weeks prior to the event. The reservation is not complete until the deposit is received and this form has been filled out.

Service Fee:  The set-up, service and clean-up is $8 / hour per server. We generally require one server for every 15-18 guests.

Room Capacity:  Our banquet room comfortably seats 60 people.

Menu Planning:  Parties are limited to four entrees. Food items are typically the same portion and price as our floor menu although we would be happy to discuss special banquet arrangements. Executive Chef, John Sievers, must be contacted at least one week prior to the event to arrange the menu. We have a "No outside food or beverage policy" (cakes or bottles of wine are the exception with a $2.00 per person cake cutting fee and a $12.00 per bottle corking fee).

Minimum Purchase:  A minimum of 500.00 dollars must be spent on food at Thursday - Saturday evening events. A minimum of 300.00 dollars must be spent on food at all other times.  All food must be on one tab. No separate checks will be available. Payment is due on completion of the banquet. A cash bar is available for the purchase of beverages.

Gratuity:  A 20% gratuity will be added to the bill.