Thank you for thinking of Kinley's Restaurant for your special event. Kinley's offers customizable menu planning, focusing on the freshest and most creative culinary options possible. Our ability to offer certain menu options may depend on kitchen facilities, travel time, and duration of your event. Please be prepared to provide some basic information on kitchen facilities, preparation space, and distance to serving areas. Reservations can be made by calling Marty Kimball at 907-272-8898 or by email at firstname.lastname@example.org. Cheers!
CONCEPTS FOR CATERING
Style of Event – Your menu selection can determine how casual or formal your event. Please consider the following: Is everyone eating at the same time or progressively snacking? Should some food be butler passed on trays? Are the guests going to eat as soon as they arrive or should food be presented on a staggered schedule?
Allergies or Dietary Needs – Kinley’s chefs can customize to accommodate anyone. Advanced notice is often required for off-premise events because options dramatically decrease for dietary modifications once we leave the restaurant. If you know of any guests with allergies or dietary needs, please have them contact Marty Kimball directly at 907-272-8898. Firsthand information is always the safest option.
Seasonal Menu – We change our menu each season to reflect available products and to keep things lively. This means some menu items may change depending on the time of year, specifically when planning several months in advance.
Payment – Kinley’s requires a 50% deposit based on your estimated proposal. Final payment is due within 7 days of your event, unless otherwise negotiated in advance.
Labor Rates - Kinley’s staff is billed at $25 an hour per staff member. This rate will include travel and setup time.
Additional Fees – Please make sure to outline any additional supplies you might require for special or custom requests. Kinley’s may need to charge additional fees for providing such items as additional plates, glasses, linen, and other rental items above what is automatically included with menu items and beverages provided by Kinley’s.
Antipasto and Hummus Tray $5.50 - Roasted Peppers, Artichoke Hearts, Roasted Garlic, Mixed Greek Olives, & Hummus, Served with Pita Bread
Cheese & Fruit $5.50 - Assorted Cheeses and Seasonal Fruit with Selection of Crackers
Crudités $4.50 - Assorted Fresh Vegetables Served with Blue Cheese Dressing (GF)
Sushi Compilation $9.00 - A variety of nigiri and maki sushi from Sushi & Sushi
Bleu Cheese Mousse Canapés $4.00 - Bleu Cheese Mousse with Black Figs on Crostini
Hummus Canapés $4.00 - Served on Pita Chips, Topped with Cucumber, Kalamata Olives and Feta
Kalamata and Sundried Tomato Tapenade $4.00 - Served on Crostini, Topped with Chevre
Polenta Canapés $4.00 - Polenta Cake with Fresh Mozzarella, Pear Tomato and Basil, Topped with Balsamic Reduction
Roasted Jalapeño Mousse Canapés $4.00 - Served on Housemade Fried Tortilla Chips (GF)
Wild Mushroom Phyllo Tarts $4.00 - Phyllo Tarts with Wild Mushrooms, Roasted Garlic, and Thyme
Bacon Wrapped Dates $3.00 - Served with Garlic Lemon Butter (GF)
Baked Oysters $3.50 - Served Au Gratin, Topped with Spinach and a Bacon Cream (Requires Kitchen and Chef)
Barbecued Pulled Pork Sliders $4.50 - Braised Pork, Sweet Rolls, Barbecue Sauce, Cole Slaw
Chicken Sate - Ginger Sweet Soy $4.00 - Chicken Skewer served with a Ginger Sweet Soy Glace
Chicken Sate - Lemongrass Green Curry $4.00 - Chicken Skewer served with a Lemongrass Green Curry Sauce (GF)
Chicken Sate - Peanut Red Curry $4.00 - Chicken Skewer served with a Peanut Red Curry Sauce
Chicken Spring Rolls $4.00 - Served with a Sweet Chili Sauce (in restaurant only)
Crab Cakes $5.00 - Seasonal crab cake presentation
Grilled Bratwurst $3.50 - Cooked in Pale Ale and Grilled, Served in Demi Glace
Grilled Shrimp $6.00 - Wrapped in Prosciutto (Requires Kitchen) (GF)
Italian Meatballs $4.00 - Served with a Creamy Mushroom Demi Glace
Lamb Rack $9.00 - Roasted Baby Lamb Chops, Served with a Blueberry & Balsamic Demi Glace (Requires Kitchen and Chef)
Lobster Ravioli $5.50 - Resting on a Pool of Roasted Shallot Cream with a Chiffonade of Basil
Spinach & Artichoke Dip $5.00 - Spinach and Artichoke Blend, Served warm with Baguette (minimum of 20 people)
Strip Loin Skewers - Teriyaki $6.00 - Cubed Beef Strip Loin, Skewered, Served with a Teriyaki Sauce
Strip Loin Skewers - Thai Peanut Curry $6.00 - Cubed Beef Strip Loin, Skewered, Served with a Peanut Red Curry Sauce (GF)
Vegetarian Spring Rolls $4.00 - Served with a Sweet Chili Sauce (in restaurant only)
Ahi Tuna Tacos $7.50 - Fried Wonton, Tartare of Ahi Tuna, Wasabi Aioli, Shredded Napa Cabbage and Sesame Vinaigrette
Oysters on the Halfshell $3.00 - With a Riesling Mignonette (Requires Chef) (GF)
Shrimp Cocktail $4.50 - Served with Fresh Horseradish Cocktail Sauce
BUFFET DINNER ENTREES
Kinley’s buffet dinner package is created so you can easily design an exciting menu. You have the choice of salad, 2 entrees, accompanied with chef’s choice side, and seasonal vegetable medley for $35 per person. Add dessert for an additional $6 per person.
Almond Halibut (add $3 pp) - Almond Crusted Halibut Filet, Cherry and Apple Cider Beurre Blanc
Beef Short Rib - Bourguignon - Boneless Braised Beef, Red Wine and Vegetable Bourguignon Sauce, Sautéed Mushrooms
Beef Short Rib - Indonesian - Boneless Braised Beef, Coconut-Chili Braising Sauce, Basil, Mint, Cilantro (GF, DF)
Carved Prime Rib (add $4 pp) - Fresh carved Primer Rib with Horseradish and Au Jus (Requires Chef)
Chicken Marsala - Boneless Chicken Breast, Marsala-Mushroom Demi Glace
Coconut Crusted Rockfish - Rockfish Filet, Coconut Green Curry Lemongrass Sauce (GF, DF)
Filet Mignon (add $6 pp) - Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese (Requires Kitchen)
Grilled Bratwurst - Cooked in a Pale Ale, Grilled, Served Demi Glace with Sauerkraut
Lamb Shank - Moroccan Spiced Braised Shank, Israeli Cous Cous with Sautéed Spinach, Sun-Dried Tomatoes, Figs, and Toasted Almonds
Pork Carnitas - Braised Pork, Chili Verde Sauce, Chopped Tomatoes, Cilantro (GF)
Chana Masala - Indian Curried Chickpeas, Peas, Carrots, Peppers, Onions, Kale (GF)
Mediterranean Baked Penne - Penne Baked in a Roasted Shallot Cream, Artichoke Hearts, Roasted Red Peppers, Sundried Tomatoes, Spinach, Kalamata Olives, Feta Cheese
Choice of one salad
Caesar - Romaine, Parmesan, Croutons, and Caesar Dressing
House - Field Greens, Bacon, Toasted Pecans, and Bleu Cheese, Pear Vinaigrette (GF)
House (No Bacon) - Field Greens, Toasted Pecans, and Bleu Cheese, Pear Vinaigrette
Greek (+$1pp) - Tomatoes, Red Onion, Cucumbers, Topped with Feta, Olives, Balsamic Vinaigrette (GF)
White (+$1pp) - Artichoke Hearts, Shaved Fennel, Parsnip, Rutabaga, Cauliflower, Bleu Cheese Dressing, Bed of Spinach (GF)
Choice of two plate desserts
Flourless Chocolate Cake - with Crème Anglaise and Raspberry Sauce (GF)
Seasonal Dessert Special - Housemade special for every season by Kinley’s Pastry Chef.
*Spring: Tiramisu Torte (Mar-May)
*Summer: Raspberry Vanilla Torte (June-Aug)
*Fall: Pumpkin Praline Cheesecake (Sep-Nov)
*Winter: Vanilla Bean Peppermint Cake (Dec - Feb)
Assorted Petit Fours - Petit fours are served assorted rather than individually plated.