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 kinleysevents@ak.net. 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. Advance notice is appreciated when possible. 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. We contact every client well in advance of any menu changes.

Payment – Kinley’s requires a 50% deposit based on your estimated proposal. 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.

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Platters

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

Sushi Compilation $8.00

A variety of nigiri and maki sushi from Sushi & Sushi

Canapés

Bleu Cheese Mousse Canapés $4.00

Bleu Cheese Mousse with Black Figs on Crostini

Duck Confit Canapés $4.00

Duck Confit, Caramelized Onion and Bleu Cheese 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

Grilled Polenta with Fresh Mozzarella, Pear Tomato and Basil, Topped with Balsamic Reduction

Roasted Jalapeño Mousse Canapés $4.00

Served on Housemade Fried Tortilla Chips

Wild Mushroom Phyllo Tarts $4.00

Phyllo Tarts with Wild Mushrooms, Roasted Garlic, and Thyme

Hot Appetizers

Bacon Wrapped Dates $3.00

Served with Garlic Lemon Butter

Baked Oysters $3.50

Served Gratin, Topped with Spinach and a Bacon Cream (Requires Kitchen and Chef)

Barbequed Pulled Pork Sliders $4.50

Braised Pork, Sweet Rolls, Barbeque Sauce, Cole Slaw

Chicken Sate - Ginger Sweet Soy $4.00

Chicken Skewer served with a Ginger Sweet Soy Glace

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

Crab Cakes $5.00

Seasonal crab cake presentation (Requires Kitchen)

Grilled Bratwurst $3.00

Cooked in Pale Ale and Grilled, Served in Demi Glace

Grilled Shrimp $6.00

Wrapped in Prosciutto (Requires Kitchen)

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

Vegetarian Spring Rolls $4.00

Served with a Sweet Chili Sauce

Cold Appetizers

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)

Shrimp Cocktail $4.50

Served with Fresh Horseradish Cocktail Sauce

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Buffet Dinners Entrees

Kinley’s buffet dinner package is created so you can easily design an exciting menu. You have the choice of salad, 2 entrées, accompanied with chef’s choice side, seasonal vegetable medley, and bread for $35 per person. Add dessert for an additional $5 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 - S.E. Asian

Boneless Braised Beef, Coconut-Chili Braising Sauce, Pickled Daikon Radish, 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, 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

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Buffet Salads

Choice of one salad

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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Buffet Desserts

Choice of two plate desserts

Flourless Chocolate Cake

with Crème Anglaise and Raspberry Sauce

Seasonal Dessert Special

Housemade special for every season by Kinley’s Pastry Chef, Brian. Examples include:

(Spring) Sweet Cherry Bread Pudding Cake, (Summer) Raspberry Vanilla Torte, (Fall) Pumpkin Praline Cheesecake, (Winter) Vanilla Bean Peppermint Cake

Assorted Petit Fours

Petit fours are served assorted rather than individually plated.