Tarpy’s Roadhouse

American Artisan Charcuterie

Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers. Served with Ale Mustard & Sliced Breads

Fresh Fruit Display

Seasonal Fresh Fruits artistically arranged

Garden Vegetable Display

Assorted Seasonal Vegetables, Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing

Domestic Cheese Display

Sonoma Goat Cheese, Pepper Jack, White Cheddar, Gorgonzola and Brie. Served with House Spiced Nuts, Dried Fruits, and Sliced Breads

Gourmet Cheese Spreads

Your Choice of the Following Flavors: Herb & Roasted Garlic Boursin with Italian Parsley, Pimento Cheese, Goat Cheese, Basil Pesto and Sun-Dried Tomatoes. Served with Sliced Breads

Grilled & Chilled Beef Tenderloins with Sweet Pepper Piccalilli

Chicken and Sun Dried Tomato Sausage in Puff Pastry

Cured Salmon in Cucumber Cubes with Saffron Aioli

Tarpy's Mini Meatloaves

Caramelized Onion, Thyme and Gruyere Flatbread

Antipasto Display

Display of Grilled Marinated Vegetables, Vegetable Giardiniera, Olives, Roasted Peppers, Wood Fired Portabella Mushrooms, Marinated Mozzarella and Genoa Salami. Served with Sliced Breads

Parmesan Baby Artichokes with Basil Pesto Aioli

Polenta Squares with Grana Padano, Truffle Aioli & Crispy Sage

Deviled Eggs with Truffle Aioli and Fried Capers

Prawns Wrapped with Apple Wood Smoked Bacon in a Tequila-Honey Glaze

Fresh Fruit Tray

Seasonal Fresh Fruits artistically arranged

Shrimp Cocktail Tray

Seasoned Poached Jumbo Shrimp served with Serrano Chili Cocktail Sauce or Lemon Tartar Sauce garnished with Fresh Lemon

Mixed Greens

baby carrots, tomatoes, red wine vinaigrette

Chili Crusted Chicken Breast

with Apricot Barbecue Sauce

Classic Meatloaf

with Marsala-Mushroom Gravy

Gruyere Scalloped Potatoes

Blue Lake Green Beans

Seasonal Cheesecake

Hearts of Romain

Caesar Dressing, Asiago Cheese, House-made Croutons

Grilled Pork Loin

with a Smoked Apple Mash (require a minimum of 4 days' notice and 20 or more guests)

Herb Roasted Chicken

Sweet Cream Grits

Seasonal Vegetables

Chocolate Espresso Bread Pudding

with Bourbon Crème Anglaise

Chopped Iceberg

Red Cabbage, Carrots, Tomatoes, Red Onion and Sourdough Croutons with a Buttermilk-Parsley Dressing

Tarpy's BBQ Chicken

Smokey BBQ Baby Back Ribs

Mac & Cheese

Bacon Braised Greens

Horseradish Cole Slaw

Peanut Butter Chocolate Mousse Cake

Grilled Flat Iron Steak

with Pomegranate Molasses Glaze

Prawn Pasta

Tomatoes, Corn, Spinach, Sherry-Lobster cream

Bordeaux Braised Beef Short Rib

require a minimum of 4 days' notice and 20 or more guests

Herb Roasted Turkey Breast with Sage Gravy

require a minimum of 4 days' notice and 20 or more guests

Roasted Fingerling Potatoes

Wood Fired Asparagus and Sweet Peppers

Heirloom Apple Crackle

Mixed Greens Salad

with a Dijon-Red Wine Vinaigrette

Apple Slaw

Black Forest Ham

Roast Turkey, Grilled Chicken Breast & Grilled Vegetables with Sliced Cheddar, Monterey Jack & Pepper Jack Cheeses. Served with Soft Telera Rolls

Condiments on the Side

Including Mayonnaise, Dijon Mustard, Rosemary BBQ Aioli and Cilantro Pesto

Tarpy's Cookies and Brownies

Fresh Fruit Sorbet

Gizdich Ranch Olallieberry Pie

Firestone Walker Double Barrel Ale Chocolate Cake

Peanut Butter and Chocolate Mousse Cake

Assorted Cookies and Brownies

Assorted Gourmet Dessert Bars

Deliveries

For deliveries up to 30 miles it's $100. For a set up delivery $250. Disposable plates and silverware $1.00 per person. Disposable chaffers $10 each. 24 hour notice is required. For full service call the catering dept at 831 655-2999.

Tastings

Tastings are typically held at 11:30am or between 2-4pm. A menu tasting can be arranged through our Catering Department. Fees vary depending on the items chosen. At least one weeks' notice is required for tastings due to the fact that some menu items need to be specially ordered

Confirmation & Deposit

A signed contract and deposit equal to 70% of the total event bill will be due no later than two week prior to the event or no later than 48 hours prior to the event if booking is within one week of the event. Events will be confirmed on the calendar only when signed contract and deposit have been received. Once the event is confirmed there is a $100 non-refundable cancellation fee. If services are cancelled 30 or more days prior to the event date, the remainder of the deposit is refundable. If our services are cancelled 15-29 days prior to the event date 50% of the remaining deposit is nonrefundable. If our services are cancelled 1-14 days prior to the event date the entire deposit is non-refundable

Final Head Count

Final guest count is due 10 days prior to the event and cannot be decreased after this time. If no final guest count is provided seven days prior to your event, the most recent estimated count will be used as the final head count. Any increases are subject to the Management's approval

Payment

The final balance is due 48 hours prior to the event

Operations Fee

The 18% operations fee covers expenses incurred to produce the event. It is added to the final bill for all full-service events. This fee is applied to food, beverages, rentals

Event Order

Once we have all your event information, a copy of your Event Order will be sent to you for approval. A signed copy of your Event Order must be returned to the Banquet Department no later than 1 week prior to your event with the final guest count

Rentals

Our coordinator can arrange rentals of china, flatware, glassware, tables, chairs, linens and much more. Rentals are based on individual party requirements. In the event of missing or broken articles a replacement fee will be charged to your final bill

Specialty Items

Please note, items on the menu marked with an asterisk (*) need to be specially ordered. We need to have a minimum of 4 days' notice and a minimum of 20 guests to have these items available

Representation of Tarpy's

If our food and/or services are being resold to another client, we do not allow you to advertise the event as catered by Tarpy's Roadhouse. You may purchase our food and/or services but will be required to sell them as your own

Bar and Beverage Service

Tarpy's can provide full bar services for our wines, liquors, and beverages or we will serve wines, liquors, and beverages provided by you with no corkage fee. For beverages provided by Tarpy's we charge based on consumption. Full Bar Set Up includes ice, cocktail napkins, straws, garnishes and all necessary equipment to facilitate the beverage service for your guests

Staffing Services

Our professional chefs and wait staff are what makes Tarpy's catering so wonderful. The teamwork, high spirits and unequaled attention to detail and cleanliness are unsurpassed. The number of your guests, style of service and the amount of cooking required determines staffing. Generally, we use 1 server for every 15 guests and 1 Chef for every 25 guests. We have a 4-hour minimum staff charge unless other arrangements are made. Catering hours are calculated by the time of your event plus 4 hours (2 hours for set up and 2 hours for cleanup). Chefs and Servers are charged at $28 per hour for full service events. State tax is applied to staffing services

Thyme and Gorgonzola Crostini with Pickled Pears (Warm)

Roasted Baby Beets with Cumin Yogurt and Seeds (Warm)

Warm Sourdough with Pimento Cheese (Warm)

Mushroom & Broccolini Gruyere Grilled Cheese Bites (Warm)

Grana Padano Arancini (Warm)

Local Strawberries with Boursin & Black Pepper (Cold)

Baby Spinach and Feta Cheese Puff Pastry (Warm)

Caramelized Onion, Thyme and Gruyere Flatbread (Warm)

Bruschetta with Roasted Garlic, Goat Cheese and Tomatoes (Warm)

Polenta Squares with Grana Padano, Truffle Aioli & Crispy Sage (Warm)

Parmesan Baby Artichokes with Basil Pesto Aioli (Warm)

Fresh Tortilla Chips with Guacamole and Salsa Roja (Cold)

Roasted Cremini Mushrooms with Spinach and Herb Goat Cheese (Cold)

Asparagus Spears Wrapped with Herb Goat Cheese and Rosemary Ham (Cold)

American Speck Wrapped Peaches with Mint Oil (Cold)

Pulled Pork Sliders with Hog Wash & Red Cabbage Slaw (Warm)

Sriracha Glazed Pork Back Ribs (Warm)

Smoked Chicken Tacos with Cilantro & Queso Fresco (Warm)

Chicken and Sun Dried Tomato Sausage in Puff Pastry (Warm)

Sesame Seed Crusted Lime-Ginger Chicken Skewers (Warm)

BBQ Chicken, Caramelized Onion and Garlic Flatbread (Warm)

Rotisserie Duck with Apricot Chili Mint Glaze on a Wonton (Warm)

Hunan Spiced Chicken Satay with a Sambal Honey Glaze (Warm)

Tarpy's Mini Meatloaves (Warm)

Grilled & Chilled Beef Tenderloins with Sweet Pepper Piccalilli (Cold)

Lamb Lollipops with Pomegranate Molasses Glaze & Pistachio Dust (Warm)

Seared Beef Tenderloin Medallions on Gorgonzola Toast with Mushroom Truffle Duxelle (Warm)

Korean BBQ Taco with Kimchi and Srirachannaise (Warm)

Carne Asada Tostada with Queso Fresco & Guajillo Chili Jam (Warm)

Flat Iron Steak Brochettes with Chimichurri (Warm)

Bison Meatballs in a Cabernet & Apricot Glace (Warm)

Cured Salmon on a Corn Pancake with Herb Goat Cheese (Cold)

Prawns Wrapped with Apple Wood Smoked Bacon in a Tequila-Honey Glaze (Warm)

Lemon Parsley Dungeness Crab Salad on Toast Points (Cold)

Lomi Lomi Salmon Tostada with Shredded Brussels and Lime Crème (Cold)

Cured Salmon in Cucumber Cubes with Saffron Aioli (Cold)

Grilled Salmon on Potato Pancake with Sour Cream and Scallions (Warm)

Thai Lobster Satay with Lime Dipping Sauce (Warm)

Pacific Dungeness Crab Cakes with Srirachannaise (Warm)

Crisp Calamari with Sweet Pepper Piccalilli and Srirachannaise (Warm)

Tequila & Lime Shrimp Taco with Cilantro Crème (Cold)

Annatto Grilled Prawn Tostada with Mango Salsa Bravo (Cold)

Tuna Poke Taco with Soy- Yuzu (Cold)

Baby Butterball Potatoes with Sautéed Leeks and Brie with Paddlefish Caviar (Warm)