We can offer seating for up to 70 people in our private upstairs dining room
We can offer seating for up to 170 people in our downstairs dining areas
It is possible to accommodate your own live music or DJ music if space permits
We offer a full service bar with liquor, beer and a large wine list.
We accommodate buffet banquets, sit down banquets, cocktail banquets and
after hours dance parties.
Private dining room is available for groups of 20 or more
Space is available for business luncheons or seminars for a very reasonable room charge.
Finalized pre-arrangements and a major credit card are needed to solidify the booking.
You need to contact David Whitestine directly at 805-595-2515 to make banquet plans.
Dinner entrée items range from $22 to $65. The average entrée price is $32. Full entrees include a choice of clam chowder, house salad or Caesar salad and a choice of rice pilaf or au gratin potatoes. All entrees include fresh vegetables.
Lighter meals range from $10 to $22. All smaller meals are served a la carte. Any soup or salads are available for $6 each.
Liquor, beer, wine, appetizers and dessert prices vary. Appetizer, dessert and non-alcoholic beverage prices can be adjusted during the arrangement process to arrive at an inclusive per person cost.
There is a $5 per person room rental charge for banquets.
Required state tax, room rental charge and gratuity will be added to meal and beverage charges.
Hosted bar, no host bar or limited host bar charges are easy to accommodate.
Decorations are always a possibility.
As always, we will endeavor to accommodate any special request in order to make your experience a very memorable one.
Olde Port Inn Banquet Offerings
If you do not see a food item that you would like we may be able to order or prepare it especially for your event.
Bay Shrimp Cocktail
Bacon Wrapped Prawns
Fried Calamari Steaks or Tubes & Tentacles
Ahi Tuna with Ginger Soy sauce
Oysters on the half Shell
Cheese & Cracker Tray
Fresh Vegetable Tray
New England Clam Chowder
Mixed Green Salad
Caesar Salad – plain or with Salmon or Chicken
Warm Greek Salad
Bacon Wrapped Filet Mignon with sautéed mushrooms & onions.
Filet Oscar with Dungeness crab meat, fresh asparagus topped with Béarnaise Sauce.
Ribeye Steak with sautéed mushrooms and onions.
New York Steak with Sautéed mushrooms and onions.
Classic Steak Diane with medallions of Filet Mignon.
Half Pound Angus Burger
Mango Mandarin Chicken
Some fish entrees may not always be available
Salmon – Broiled then topped with Ginger Soy Sauce and Wasabi
Salmon - Blackened
Alaskan Halibut Picata - sautéed with olive oil, lemon, capers, fresh garlic, white wine and butter.
Rock Cod - Lightly breaded then deep fried.
Rock Cod - Blackened
Mahi Mahi – Coconut encrusted, grilled, then topped with red curry sauce.
Petrale Sole – Lightly breaded then grilled and topped with Caper Tarragon Buerre Blanc sauce.
Swordfish – Blackened then grilled and topped with Mango Mandarin salsa.
Sea Bass – Lightly breaded then grilled and topped with Mango Mandarin salsa.
Ahi Tuna – Grilled to medium rare in our Ginger Soy Sauce then topped with Buerre Blanc Sauce and deep fried Leeks.
Fresh fish Vera Cruz – Choose any available fresh fish. Lightly breaded then placed over homemade salsa then topped with Cioppino broth with Jack cheese melted over top.
Chicken Vegetable Penne Pasta
Vegetable Penne Pasta
Seafood Fettuccine with Shrimp, Scallops & Clams
Jambalaya Pasta with Shrimp, Chicken & Sausage
You need to contact David Whitestine directly at 805-595-2515 to make banquet plans