Special Events & Banquets

Osetra has a total seated dining capacity of 250 persons. The restaurant and each of its different seating sections are available for either private or semi-private events. (Semi-private events involve the non-exclusive use of the restaurant or one of its sections). Osetra is wheelchair accessible. The different dining sections of the restaurant and their capacities are listed below:

Setup for Banquets:
See the Banquet Setup

Mezzanine Level: This is Osetra’s single largest section of floor space and has a seating capacity of 125 persons.
See the Mezzanine here

Atlantic Room: Located on our Mezzanine level, this completely private room features a single rectangular table and has a seating capacity of 14 persons.
See the Atlantic Room here

Pacific Room: Located on our Mezzanine level, this is our largest completely private dining space. It has a seating capacity of 30 persons.
See the Pacific Room here

Cocktail Lounge: Perfect for dining, hosting a reception or simply having a cocktail, our ground level cocktail bar has a capacity of 70 persons.
See the Cocktail Lounge here
 

SAMPLES OF GROUP MENUS

BANQUET EVENT MENU ITEMS

BASIC CUSTOM MENU # A-1

BASIC CUSTOM MENU # A-2

STANDARD CUSTOM MENU # B-1

STANDARD CUSTOM MENU # B-2

STANDARD CUSTOM MENU # B-3

STANDARD CUSTOM MENU # B-4

FULL-COURSE CUSTOM MENU # C-1

FULL-COURSE CUSTOM MENU # C-2

PREMIER CUSTOM MENU # D-1

PREMIER CUSTOM MENU # D-2

PRIX FIXE # E-1

PRIX FIXE # E-2

WINES BY THE GLASS

SPECIAL EVENTS MENU ITEMS

APPETIZERS & RECEPTION HORS D’OEUVRES
(Served individually plated or family-style)

Tempura Shrimp
            Tempura style topped with mango salsa

Maryland Crab Cakes

Sautéed white lump crab meat finished with fresh mango salsa and served with a house-made Russian remoulade

Australian Single-bone Lamb Chop

Grilled, with a garlic black bean sauce

Steak Skewers

Top Sirloin beef skewers marinated in soy sauce with ginger and garlic then grilled

Spicy Tempura Tuna Roll

Tempura-style with a soy glaze wasabi paste

Breaded Mushroom Caps

Champignon mushroom caps, stuffed with breadcrumbs, roasted peppers, sautéed onions, minced pine nuts, raisins, Parmesan cheese, olive oil and fresh herbs then baked in white wine sauce

Crab & Shrimp Mushroom Caps

Champignon mushroom caps, stuffed with crab meat, shrimp, fresh herbs and panko, then baked in white wine sauce

Bruschetta

Slices of lightly toasted house-made Italian country bread rubbed with roasted garlic and topped with a fresh roma tomato salsa

*Cheese, Fruit and Cracker Platter

Assorted cheeses, seasonal fruit and crackers

* Premium item upgrade

SOUPS AND SALADS 

Soup of the Day

Daily Chef’s selection

White Clam Chowder

Spinach Salad

Organic baby spinach, strawberries, red  onions, crispy bacon, Gorgonzola, in raspberry vinaigrette

Caesar Salad

Hearts of Romaine salad with a house-made Caesar dressing

House Salad

Spring mix, goat cheese and pear tomatoes with walnut vinaigrette

MAIN COURSES

Mushroom Risotto

Creamy Arborio rice cooked in a mushroom broth, with shallots and wild mushrooms. Finished with truffle butter and Parmesan cheese.

Pasta Primavera

Penne pasta served with seasonal vegetables sautéed in olive oil, garlic, and white wine. Topped with a light tomato sauce

Organic Jidori Chicken

Grilled with fresh herbs,  served with spinach and mashed potatoes. Finished in a Sauvignon Blanc herb sauce

Salmon

 Pan seared, served over mashed potatoes, sautéed spinach and a chives beurre blanc

Stuffed Shrimp

Pan-seared, wrapped with spinach in spring roll paper served with spicy tuna rolls tempura style, wasabi and soy glaze

Sea Bass

Pan seared, served over mashed potatoes and finished in citrus tomato vinaigrette

Halibut

Citrus marinated. Pan seared, served over mashed potatoes and French green beans. Finished in lemon brown butter emulsion and roasted almonds

Yellow Tail

Sesame seed crusted, pan seared. Finished in a soy sauce reductions and wasabi. Served with sautéed shoestring carrots and bokchoy

Filet Mignon (10 oz.)

Grilled, served with roasted garlic mashed potatoes and asparagus. Finished with a cabernet reduction sauce

Ribeye

Bone-in Rib Eye, grilled, served with garlic mashed potatoes and green beans

Flat Iron

Grilled, served with mashed potatoes, grilled asparagus and a Madeira sauce

* Steak and Crab Legs

Sautéed Filet MIgnon served with Alaskan king crab legs, mashed potatoes, grilled asparagus and a Madeira sauce

*Surf & Turf

Sautéed Filet mignon served with Maine lobster, chive mashed potatoes and sautéed vegetables

*Baked Maine Lobster

Stuffed with crab meat, crusted with panko and topped with a masago-herb-cream sauce

*Premium Item upgrades

DESSERTS
(Served individually plated)