From our Chef

The Union Bank Inn is committed to using the freshest of ingredients of the highest quality possible.  We strive for perfection in all aspects of food preparation- quality ingredients cooked simply but presented creatively & with care.

We are proud to feature as many of our local producers & farmers whenever possible. Enjoy your next event with us at the Union Bank Inn & know that you are helping to support our local farmers & producers & that our Chefs are preparing your food with love & respect. Executive Chef, Robert Simpson

Plate Service

The Union Bank Inn is pleased to present Three, Four or Five Course Dinner Menus for you to choose from.

These selections have been packaged together to allow you to personalize your menu as you desire.

The indicated price with each Entrée is inclusive of all courses provided within that menu and all guests being served the same selection for each course.

Menus and course selections must be pre-selected, prior to your event.

Our Qualified Catering Team would be pleased to tailor a custom menu to accommodate

 any dietary requirements or allergies.

Enhancements

Enhance your Dinner with one of these Elegant Touches.

Choose one of the following selections to be served family style to each table.

Signature Enhancement

Fresh Sliced Seasonal Fruit

Complimented with a Selection of Domestic & Import Cheese

Chocolate Dipped Fruit

A variety of Fresh Seasonal Fruit Dipped in Milk Chocolate

$4.00 per person

Cocktail Receptions

We are pleased to offer a tempting selection of Hors D'oeuvres & Platters to WOW your guests.

Our Qualified Catering Team would be pleased to provide specific recommendations as to how

 many items to order specifically for your event.

A good estimate for quantity is as follows:

  For a Cocktail Reception prior to dinner service, 3 to 4 pieces per guest is recommended.

For a Light Cocktail Reception where guests have already eaten dinner, 6 to 8 pieces per guest, plus platters is ideal.

For a Cocktail Reception during the dinner period, 12 to 14 pieces per guest plus platters will serve as a meal equivalent.