Party Planning and Catering Information
We are thrilled you are considering Ariana Restaurant to host your special event. Listed here is some basic information about our space and a sample menu. We can accommodate almost any request. We are also available for catering. Please contact Ariana for additional information and pricing by email or call 541-330-5539.
Capacity
Seated Dinner- 40 Maximum. Cocktail reception-50 Maximum.
Payment
A down payment of 30% is due at the time of reservation to hold the date; local checks are accepted for deposits. Full payment is due upon the conclusion of all dinners unless pre-paid in advance. MasterCard, Visa, and American Express are all accepted.
Service Charge
An 18% service charge on food and beverage will be added to your bill.
Additional Services
Wine Pairings, audio/visual equipment, floral arrangements, dietary requests, and other special arrangements can be made with at least five days advance notice.
Guarantee
Attendance must be confirmed at least five days before the event. This number will be considered your guarantee. Changes made after this date will not be considered in regards to final charge.
Beverages
All beverages including wine, liquor, non-alcoholic beverages, coffee and tea are at an additional cost. We request at least five days notice for wine requests to ensure availability.
Corkage
$15 per 750ml bottle, corkage is waived bottle by bottle if the same number is ordered off our list.
Menu Title
Personalized menus will be printed for your guests with company name or message compliments of Ariana.
Sample Menus
*Personalized menus are also available
Hors d’oeuvres and Cocktails
A selection of either passed or buffet style hors d’oeuvres.
-Citrus and Coriander Cured Salmon Gravlax with accoutrements
-Cypress Grove Chevre with Roasted Peppers and Olive Tapenade*
-Pepper Crusted Beef Crostini with Horseradish Crème Fraiche
-Rogue Creamery Blue Cheese Crostini with Truffle Honey*
-House Chorizo with Whole Grain Mustard
Three Course Menu
First Course
Ariana Salad-Crisp Greens, Red Onion, Oranges and Gorgonzola, Basil Vinaigrette*
Or
Fire Roasted Tomato Bisque with Basil*
Second Course
Sauteed Petrale Sole with Roasted Fingerlings and Rustic Olive Tapenade
Or
Beef Tenderloin au Poivre with Cognac Peppercorn Sauce and Smashed Potatoes
Or
Spinach and Ricotta Canelloni with Dad’s Marinara and Parmesan Sauce*
Third Course
Buttermilk Panna Cotta with Strawberry Coulis and Rosemary Shortbread
Or
Bananas Foster Cake Drenched in Rum Toffee Sauce with Vanilla Ice Cream
Four Course Menu
First Course
Dungeness Crab Cake with Lemon- Caper Remoulade and Microgreens
Or
Fennel and Garlic Marinated Pork Spareribs
Second Course
Baby Mixed Greens with Apple, Walnuts, and Gorgonzola with Lemon Vinaigrette*
Or
Wild Mushroom Bisque with White Truffle Oil
Third Course
Roasted Quail with Sage and Sweet Onion Polenta with Bacon Dijon Sauce
Or
Caramelized Jumbo Scallops with Potato Puree, Creamed Leeks and Shallots
Or
Braised Beef Shortribs with Creamy Parmesan Polenta and Roasted Peppers
Fourth Course
Scharffenberger Chocolate Pot de Crème with Amaretto Biscotti
Or
Vanilla Ice Cream Filled Profiteroles with Chocolate and Caramel Sauces