Kinley’s goal is to offer an amazing fine-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.
Concepts for Large Parties
Style of Event - Your setup and menu 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.
Kinley’s Private Banquet Room
Banquet Reservations - Initial banquet requests are held for a courtesy period of 7 days after initial contact. 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 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, 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, 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.
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.
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 $15.00
*Ahi Tuna Tacos-1pp *Bacon Wrapped Dates-2pp *Crab Cakes-1.5pp *Chef's Choice Assorted Canapés-2pp
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.
Romaine, Parmesan, Croutons, and Caesar Dressing
Field Greens, Toasted Pecans, and Bleu Cheese, Pear Vinaigrette
Spinach, Walnuts, Dried Cranberry, Feta, Walnut-Raspberry Vinaigrette
Lunch Sandwiches $14
*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..
Crispy Onion Crusted Chicken Breast
Garlic Aioli, Dried Cherry Relish, Served on Focaccia
Grilled Eggplant, Spinach, Roasted Red Pepper, Red Onion, Feta Cheese, Kalamata Olive and Artichoke Heart Tapenade, Served on Focaccia
Served on Marbled Rye
Guacamole, Chipotle Aioli, White Cheddar, Crispy Tortilla Strips, Tomato, Green Leaf, and Red Onion, Served on Baguette
Smoked Bacon, Green Leaf, Vine Ripened Tomato, Red Onion, Roasted Garlic Aioli, White Cheddar Cheese, Sliced Pickle, Basil Chiffonade, Served on Focaccia
Lunch Entrees $14
Select 1-3 entrees depending on the size and logistics of your group. Entree price does not include a salad.
Coconut Crusted Rockfish
Served with Basmati Rice, Chef’s Vegetables, and Green Curry Lemongrass Sauce
Penne Pasta, Mushroom Cream Sauce with Sautéed Spinach, Tomatoes, and Zucchini, Served with Garlic Bread
Grilled Chicken Breast on Herbed Chicken Jus with Mashed Potatoes, Sauté of Mustard Greens, Red Onion, Carrots, and Chopped Tomatoes
Cooked in a Pale Ale, Grilled, Sauteed Red Potatoes, and Served with Sauerkraut
Dinner Entrees $24-$32
Select 1-3 options to have available depending on the size and logistics of your group. Modifications can be customized for specific needs. We generally recommend only offering one dinner entrée option that requires a temperature .
Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese, Roasted Fingerling Potatoes, Chef Vegetables
Grilled Chicken Pasta
Fresh Spinach and Artichoke Heart Ravioli, Sun-Dried Tomato Cream Sauce, Sautéed Mushrooms, Crookneck Squash, Sugar Snap Peas, Red and Yellow Bell Peppers, and Fennel
*This entree converts to vegetarian when chicken is omitted.
Almond Crusted Filet, Cherry and Apple Cider Beurre Blanc, Basmati Rice, Chef Vegetables
Cooked in Pale Ale, Grilled, Served with Whole Grain Mustard, Sauerkraut, Roasted Fingerling Potatoes, Chef Vegetables
6-8 additional entree items are available. Kinley’s updates our dinner menu is the spring and fall. Each seasonal menu change creates a dynamic selection of entrees, not all of which work for large parties. Please inquire about with Marty about seasonal menu items.
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.
Seasonal Dessert Special
Housemade special for every season by Kinley’s Pastry Chef, Liz. Examples include:
(Spring) Raspberry Passionfruit Torte, (Summer) Vanilla Bean Semifrado with Fresh Berries, (Fall) Pumpkin Mousse Cake, (Winter) Hummingbird cake
Flourless Chocolate Cake
with Crème Anglaise and Raspberry Sauce
Sour Cream and Raisin Pie
Rum Sauce and Cinnamon Whipped Cream
Sorbet of the Day
Housemade from scratch at Kinley’s
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 changes weekly. We recommend arriving 15-30 minutes before your event to pick out your wines in order to chill white wines. Beer selection can be pre-selected also if you prefer. Sommelier selections are available upon request.
*Offering a Cash Bar may also require charging labor for a bartender.
Banquet Room Equipment and Charges
A/V - Optima Digital Projector $50.00 - Includes 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.
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.
*Kinley’s prefers you contact Marty on his cell phone for special events rather than calling the restaurant. Thank you.