Please use this page as a planning guide for your special functions.  Feel free to ask for any special needs or requests, and we hope you will allow us to make your special occasion an enjoyable experience.  Thank you for making us your choice! To make an appointment, please call us at (607) 433-7646.
 

To learn more about the capabiities of the banquet room or conference room, please visit each respective page.  On each page, you will also see additional menu packages that are available, as well as more information about room size, etc.

• Banquet Room - http://www.stellalunas.com/banquet.htm
• Conference Room - http://www.stellalunas.com/conferences.htm

The following are our choices for special function meal selections:

Photo provided by Charles Ellsworth
 
 
 

Primo

• Small Portion of Cheese Ravioli
• Small Portion of Seafood Ravioli
• Small Portion of Risotto Primavera
• Small Portion of Risotto al mare (seafood)

• Sicilian Salad ... Diced tomatoes, onions, cucumbers & fresh mozzarella tossed with extra virgin oliv oil.
• Caesar Salard ... Our special variation
• Spinach Salad ... Made with calamata olives, tomatoes, feta cheese in a lemon olive oil dressing.

Intermerro
• Lemon Sorbet


Entreé Selections

• Filet Mignon - Handcut and grilled to order.
• Veal Chops - Stuffed with mushrooms, capers, pork & prosciutto.
• Pork Sirloin - Grilled and seasoned with rosemary and sage.
• Lasagna - Layered with tomatoe meat sauce and a bechamel (white) sauce.
• Melengane alla Sicilliana - Made with prosciutto & seasoned with sage in a light cream sauce over cavatelli.
• Salmon - Grilled and topped with a citrus sauce.
• Chichken Saltimbocca - Layered with prosciutto & mozzarella, seasoned with sage & white wine.
• Veal Picatta - Capers, lemon, garlic, crushed red peppers in a white wine garlic sauce.

Desserts

• Dessert will be selected from our dessert tray.  Espresso and cappuccino are available to compliment your dessert choice.

Guarantees and billing:
The tentative number of people to be served must be given to the banquet manager at least TEN (10) working days prior to a function.

Final changes in numbers of expected guests and entree selections must be submitted no later than FIVE (5) full working days prior to a function.  Any costs incurred from this day forward due to cancellations will be charged to the organization.  This final tally will be used in determining the total bill.

All meals, events and bar service within this booklet are planned for a maximum of 4 hours at a fixed room charge of $200.  Additional costs incurred will be passed on to the group with extended service periods at a rate of $100 per hour.

All events include table linen service.  In addition to the final costs of any event, an 18% gratuity and Sales Tax will be added.

A Five Hundred dollar ($500.00) deposit will be taken at the time of booking for the banquet or conference room. This deposit is non-refundable.

For parties of Fifty (50) or more people, half of the total bill is due one month prior to the event.

Quotes given for an event six months or more in advance may be subject to price changes.  The customer will be notified of these changes.