Kinley’s goal is to offer an amazing dining experience in a timely and unobtrusive manner. All menu items are prepared to order from scratch. With this in mind, we have developed systems for ensuring the freshest possible menu to be served at the exact moment your guests are ready.

*3D walkthrough of Kinley's Banquet Room

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Concepts for Large Parties

Style of Event - Your menu and table setup are used to achieve certain goals. Business meetings often require foresight and organization. A surprise birthday frequently requires flexibility.

Table Menus - Kinley’s can create custom table menus to include a special greeting at the top of each menu.

Courses - Courses determine your schedule and pricing structure. Most events have 2-4 courses consisting of appetizers, salads, entrées, and/or desserts.

Allergies or Dietary Needs - Kinley’s can customize to accommodate anyone. Advance notice is appreciated. If you know of any guests with allergies or dietary needs, please have them contact Marty Kimball directly at 907-272-8898 (cell phone) and reference the date of your event.

Arrival Time - The larger a group, the greater possibility some guests may arrive late. We recommend scheduling at least 15 minutes for your guests to arrive or to provide appetizers while guests gather.

Seasonal Menu - Kinley’s menu changes seasonally to reflect available products and to keep menu options dynamic.

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Kinley’s Private Banquet Room

Banquet Reservations - Initial banquet requests are held for a courtesy period. This will be shown in an emailed proposal as the 'Contract Due Date'. After this courtesy period Kinley’s requires a credit card number and signed proposal to secure the date of your event. Deposits are not required.

Banquet Capacity - 48 people for a seated banquet without a presentation, 36 with a presentation and up to 70 people for a stand up reception

Lunch Banquets - Many guests only have an hour or so for lunch. We have different solutions depending on the size and logistics of your group, including allowing your guest to arrive before we open for lunch service.

• $360 minimum, all-inclusive, including gratuity

• 3 hour event maximum before labor charges apply.

Dinner Banquets - Evening banquets are scheduled to ensure a busy restaurant does not affect your special event. For this reason we prefer to start banquets up until 630pm or at 8pm or later.

• $900 minimum, all-inclusive, including gratuity

• 4 hour event maximum before labor charges apply.

Room Fee $50.00 - This covers conversion, setup, and all linen. The $50 room fee is applied towards any minimum requirements.

Audio Visual Equipment - Please reference the bottom of this page for available AV and electronic equipment.

Table Setup - Kinley’s has several setup options available ranging from sit-down dinner to stand up reception. We please ask for advanced notice on any additional tables you might need setup. Last minute requests for additional tables may not always be possible.

Final Guest Count -Your final guest count will be due 72 hours before your event .

Decorating - You are welcome to bring in decorations for your event. We ask you please schedule a time for setup in advance. Please make us aware of the decorations, promotional material, and/or entertainment you have planned so we can be prepared when your setup crew or deliveries arrive. Glitter or confetti cannot be used.

December Holiday Banquets - Evening Banquets have a $1200 minimum (including gratuity) for weekdays and $1800 (including gratuity) minimum for Fridays and Saturdays during the month of December.

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Appetizer Party

If you are planning a reception with an appetizer buffet or butler passed appetizers please refer to
Kinley's Catering Menu for your food selection.

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Coursed Appetizers $6-$15

(Kinley’s offers more elaborate appetizers under Appetizer Parties)

Elegant pre-formatted appetizers that can be easily customized. The Chef's Choice Assorted Canapés allows Chef Brett the creativity to rotate between dozens of standard canapés or to create something new. Canapés are tailored around any known allergies or dietary requirements.

Chef's Choice Appetizers $6.00

*Bacon Wrapped Dates-2pp *Chef's Choice Assorted Canapés-2pp

Chef's Choice Appetizers $10.00

*Bacon Wrapped Dates-2pp *Crab Cakes-1.5pp *Chef's Choice Assorted Canapés-2pp

Chef's Choice Appetizers $12.00

*Ahi Tuna Tacos-1pp *Bacon Wrapped Dates-2pp *Chef's Choice Assorted Canapés-2pp

Chef's Choice Appetizers $15.00

*Ahi Tuna Tacos-1pp *Bacon Wrapped Dates-2pp *Crab Cakes-1.5pp *Chef's Choice Assorted Canapés-2pp

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Banquet Salads $5

A salad course provides a time buffer while entree orders are being processed and prepared. For this reason we recommend selecting one salad for all of your guests. There are some price/portion modifications available depending on your menu format.

Caesar

Romaine, Parmesan, Croutons, and Caesar Dressing

House

Field Greens, Bacon, Toasted Pecans, and Bleu Cheese, Pear Vinaigrette

House (No Bacon)

Field Greens, Toasted Pecans, and Bleu Cheese, Pear Vinaigrette

Parisian
($1 per person increase for upgraded salad)

Spinach, Walnuts, Dried Cranberry, Feta, Walnut-Raspberry Vinaigrette (GF)

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Lunch Sandwiches with Salad $16.50

*All Sandwiches will be accompanied with one choice of the banquet salads listed above. Select 1-3 sandwiches depending on the size and logistics of your group..

Chef’s BLT

Smoked Bacon, Green Leaf, Vine Ripened Tomato, Red Onion, Roasted Garlic Aioli, White Cheddar Cheese, Sliced Pickle, and Basil Chiffonade, Served on Focaccia

Crispy Onion Crusted Chicken Breast

Roasted Garlic Aioli, Dried Cranberry Relish, Green Leaf, Red Onion, Vine Ripened Tomato, Served on Focaccia

Falafel Burger

Fried Falafel, Tzatziki Sauce, Feta Cheese, Vine Ripened Tomato, Cabbage Slaw, Cucumber, and Red Onion Served on Ciabatta Roll

Reuben

Sliced Corned Beef, Sauerkraut, Swiss Cheese, and Thousand Island Dressing, Served on Marbled Rye

Roasted Turkey

Granny Smith Apple Marmalade, Warm Brie, Arugula, Balsamic Aioli and Fresh Apple Slices, Served on Baguette

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Lunch Entrees $16

Select 1-3 entrees depending on the size and logistics of your group.

Coconut Crusted Rockfish

Served with Basmati Rice, Chef’s Vegetables, and Green Curry Lemongrass Sauce

Pasta

Penne Pasta, Tossed in a Sundried Tomato Cream Sauce, Sauté of Mushrooms, Peppers, and Arugula, Served with Garlic Bread

Grilled Chicken

Grilled Chicken Breast Served with a Smoked Paprika Demi Glace, Basmati Rice, and a sauté of Onions, Peppers, and Kale

Bratwurst

Cooked in a Pale Ale, Grilled, Sauteed Red Potatoes, and Served with Sauerkraut

Lunch Beef Entrée
($4 per person increase for upgraded entrée)

Short Rib: Boneless Beef, Coconut-Chili Braising Sauce, Gingered Jasmine Rice, Grilled Baby Bok Choy, Pickled Daikon Radish, Basil, Cilantro, Mint (GF)

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Dinner Entrees $32 range

Filet Mignon

Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese, Roasted Fingerling Potatoes, Chef Vegetables

Halibut

Almond Crusted Filet, Cherry and Apple Cider Beurre Blanc, Basmati Rice, Chef Vegetables

Grilled Chicken Pasta

Grilled Chicken, Butternut Squash Stuffed Ravioli, Tomatillo and Roasted Poblano Cream, Sautéed Tomato, Peppers, Onions, Kale, and Mushroom, Topped with Cotija Cheese, Toasted Pumpkin Seeds, and Cilantro

*This entree converts to vegetarian when chicken is omitted.

Dinner Entrees $26 range

Short Rib

Boneless Beef, Coconut-Chili Braising Sauce, Gingered Jasmine Rice, Grilled Baby Bok Choy, Pickled Daikon Radish, Basil, Cilantro, Mint (GF)

Double Cut Pork Chop

Brined and Grilled, Caramelized Onion Demi Glace, Mashed Potatoes, Fennel Confit, and Brussel Sprouts, Topped with Crumbled Chevre, Toasted Walnuts, and Bacon

Rockfish

Grilled Rockfish, Green Curry Lemongrass Sauce, Gingered Jasmine Rice and Chef Sautéed Vegetables (GF)

Grilled Chicken Pasta

Grilled Chicken, Butternut Squash Stuffed Ravioli, Tomatillo and Roasted Poblano Cream, Sautéed Tomato, Peppers, Onions, Kale, and Mushroom, Topped with Cotija Cheese, Toasted Pumpkin Seeds, and Cilantro

*This entree converts to vegetarian when chicken is omitted.

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Banquet Portion Desserts $5

Banquet Portion Desserts are slightly smaller and half the price of Kinley’s traditional dessert menu. Select up to 2 options for your group.

Flourless Chocolate Cake

with Crème Anglaise and Raspberry Sauce

Seasonal Dessert Special

Housemade special for every season by Kinley’s Pastry Chef, Brian Epler

*Spring: Sweet Cherry Bread Pudding Cake (Mar-May)

*Summer: Raspberry Vanilla Torte (June-Aug)

*Fall: Pumpkin Praline Cheesecake (Sep-Nov)

*Winter: Vanilla Bean Peppermint Cake (Dec - Feb)

Sorbet of the Day

Housemade from scratch at Kinley’s

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Beverage Selection

Assorted Non-Alcoholic Beverages $2.75

Allows all of your guests to enjoy coffee, hot tea, iced tea and fountain drinks with endless refills

Coffee / Hot Tea / Iced Tea Set Up $2.75

Coffee, hot tea, and iced tea setup in the room for guests to enjoy as they prefer

Wine and Beer Selection

Kinley’s wine list is updated weekly. We recommend pre-selecting wines to be served at least one week prior event. If you prefer a beer selection also be selected. Sommelier selections are available upon request.

*Offering a Cash Bar may also require charging labor for a bartender.

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Banquet Room Equipment and Charges

A/V - Optima Digital Projector $50.00 - Includes HDMI, DVI-D, VGA, S-Video, or RCA video cord for connecting to a your laptop

A/V - Screen Rental $50 - Includes an extension cord, power strip, and projector table

PA System $50 - Includes a portable PA speaker with both a cordless and corded microphones

Wireless Bluetooth Soundbar – Complimentary

Gratuity - Kinley’s banquet gratuity is 20%.

Corkage Fee $20 - Corkage Fee is a pre-approved charge which applies to bottles of wine brought into Kinley’s.

Labor Charge $25/hour - Applies for servers who work over the maximum time limit for an event and/or bartenders at a no-host bar.

Plate Charge $1 - Plate Charge applies to non-Kinley’s food that is brought in, such as a birthday cake.

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Kinley’s is aware that some events may have circumstances that require some rules to be negotiated. Please let us know ahead of time if there is a specific issue that may need to be addressed or adjusted. Our goal is to amaze each and every guest that comes to our restaurant. Thank you for thinking of Kinley’s for you special event.

Sincerely,
Marty Kimball
Event Coordinator
907-272-8898 cell
KinleysEvents@ak.net

*Kinley’s prefers you contact Marty on his cell phone for special events rather than calling the restaurant. Thank you.