Dinner Banquet Services

 

Our Banquet Room accommodates a maximum of 70 guests banquet style.  If you have less than 60 guests in your party, there will be other groups seated in the room with you. While the Banquet area is separate from the main dining area, it is not private; Other people are seated near you. We recommend you view our banquet rooms before booking your function.

 

Dinner Banquets may be scheduled from 4 pm to 8 pm Sunday through Wednesday night. Thursday, Friday and Saturday night banquet are scheduled at 4pm only and you have the tables until 6pm. (There are no alternative time selections on these three days) A $300 deposit and a signed Banquet Agreement is required to confirm your reservation.

 

Luncheons may be scheduled Tuesday thru Friday from 11 am to 3 pm.  Your event must be concluded by 3 pm. A $200 deposit and a signed Banquet Agreement are required to confirm your reservation.

 

We request that one month prior to your event, you provide us with an estimated guest count within 15% of your final count. Please select three items for your guests selection. Three days prior to your event we take your entrée selections and the number of each item you will need. We will make meal tags for you to give to your guests indicating which entrée selection they have made.

 

All meat selections are prepared at a medium rare to medium temperature. If this will not work for your guests, please select one temperature that will best suit your group, for example all rare or all well done.

 

You may decorate the tables any way you wish, however we request that you not affix anything to the walls or use confetti. You may bring in your own dessert with a $2.00 dessert fee.  Our corkage fee is $15 per  bottles.  We have a three bottle limit.

 

If you have any questions regarding our group services policy please do not hesitate to call our coordinator, Kristina, at (916) 351-0606.

RUDY’S HIDEAWAY DINNER BANQUET MENU

PLEASE SELECT THREE ITEMS FOR YOUR PARTY

 

INCLUDES : House Garden Salad with Ranch dressing; Entrée served with a Baked Potato with butter & sour cream and warm San Francisco Sourdough bread.   Items Priced Individually *

 

BEEF

(All Beef Items are prepared Medium Rare to Medium)

 

PRIME RIB Our famous slow roasted USDA choice Prime Rib       35

NEW YORK STEAK Char-grilled Certified Angus Beef®        38

FILET MIGNON Char-grilled and finished with house  Bearnaise  43

 

SURF & TURF

PRIME RIB & LOBSTER  60
 

SEAFOOD

 

7/8 OZ LOBSTER TAIL with drawn butter & fresh lemon   45

GRILLED SALMON Atlantic Salmon filet finished with Lemon Dill Cream sauce 31

LOBSTER RAVIOLI Lobster filled pasta tossed in a light lobster cream sauce with diced tomatoes and shredded parmesan cheese     27 (does not include baked potato)

 

OTHER ITEMS

CHICKEN MARSALA chicken medallions in Marsala wine sauce with

fresh mushrooms    23

 

VEGETARIAN PASTA PRIMAVERA Penne pasta and fresh seasonal vegetables
tossed in a light garlic butter sauce with shredded parmesan cheese    20

 

~ A SWEET TREAT ~
Add an assortment of fresh baked cookies & brownies
$40
Serves 10

 

~ HOUSE WINE BY THE BOTTLE ~
 

Camelot Vineyards Chardonnay   25
     Camelot Vineyards Cabernet   25
     Camelot Vineyards Merlot   25
    

~ OTHER  WINES BY THE BOTTLE  AVAILABLE ~

$2 per person service fee for any outside dessert
$15 Corkage Fee for outside wine (maximum of 3 bottles)

*Sales tax & gratuity additional

 

*Sales tax & gratuity additional

Three Day Pre-Order Required

Please call our Banquet Coordinator Kristina (916) 351-0606 xt 3

Lunch Banquet Services

 

LUNCH BANQUET SERVICES

 

Our Banquet Room accommodates a maximum of 70 guests banquet style.  If you have less than 60 guests in your party, there will be other groups seated in the room with you. While the Banquet area is separate from the main dining area, it is not private; Other people are seated near you. We recommend you view our banquet rooms before booking your function.

 

Dinner Banquets may be scheduled from 4 pm to 8 pm Sunday through Wednesday night. Thursday, Friday and Saturday night banquet are scheduled at 4pm only and you have the tables until 6pm. (There are no alternative time selections on these three days) A $300 deposit and a signed Banquet Agreement are required to confirm your reservation.

 

Luncheons may be scheduled Tuesday thru Friday from 11 am to 3 pm.  Your event must be concluded by 3 pm. A $200 deposit and a signed Banquet Agreement are required to confirm your reservation.

 

We request that one month prior to your event, you provide us with an estimated guest count within 15% of your final count. Please select three items for your guests selection. Three days prior to your event we take your entrée selections and the number of each item you will need. We will make meal tags for you to give to your guests indicating which entrée selection they have made.

 

All meat selections are prepared at a medium rare to medium temperature. If this will not work for your guests, please select one temperature that will best suit your group, for example all rare or all well done.

 

You may decorate the tables any way you wish, however we request that you not affix anything to the walls or use confetti. You may bring in your own dessert with a $2.00 dessert fee.  Our corkage fee is $15 per  bottles.  We have a three bottle limit.

 

If you have any questions regarding our group services policy please do not hesitate to call our coordinator, Kristina, at (916) 351-0606.

RUDY’S HIDEAWAY LUNCHEON BANQUET MENU

PLEASE SELECT THREE ITEMS FOR YOUR PARTY

 

INCLUDES: House Garden Salad with Ranch dressing  Items priced individually *

PRIME RIB Our famous slow roasted Prime Rib with baked potato & Au jus        32

FRESH  SALMON Char-grilled and served over Rice pilaf with Lemon Dill cream sauce  30

 

LEMON ROSEMARY CHICKEN Marinated Farm chicken quarter with Rosemary Lemon sauce
over rice pilaf  with fresh vegetables 21

VEGETARIAN PASTA PRIMAVERA Penne pasta and fresh seasonal vegetables tossed in a light
garlic butter sauce with shredded parmesan cheese    18

 

LOBSTER

LOBSTER TAIL 5/6  oz lobster tail served with rice pilaf and drawn butter  33

 

LOBSTER TAIL 7/8 oz lobster tail served with rice pilaf and drawn butter  45

 

LOBSTER RAVIOLI Lobster filled pasta tossed in a light lobster cream sauce with diced tomatoes and
shredded parmesan cheese         27

 


 

SALADS

All Salads Include: Cup of our famous Boston Clam Chowder
 

BAY SHRIMP OR CRISPY CHICKEN CAESAR Crisp Romaine, aged Parmesan and garlic Croutons
tossed in a classic Caesar dressing    19

 

SEAFOOD LOUIE Fresh lettuce with Bay Shrimp, Tiger Prawns, Crab and lobster, sliced tomatoes, cucumbers, black olives and Eggs.  Served with Louie dressing   29

 

~ A SWEET TREAT ~
Add an assortment of fresh baked cookies & brownies
$39

Serves 10

*Sales tax & gratuity additional

Three Day Pre-Order Required

Please call our Banquet Coordinator Kristina (916) 351-0606 xt 3