In order to ensure a quality guest experience please provide the quantities of each entree selection two weeks prior to the event.

Flat Iron Steak**
red wine bordelaise, garlic butter

Boneless Pork Loin
cranberry-apple chutney

Oven-Roasted Chicken Breast
Maker's Mark bbq

The Backstage Event Center * 625 Walnut Street * Cincinnati, Ohio 45202

Plated Dinner

(served with a mixed green salad, fresh bread & butter)​​

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Oven-Roasted Airline Chicken
white wine lemon sauce

Pan Seared Fillet of Salmon*
lemon garlic butter

Fillet of Salmon*
pesto-crusted salmon

Private Dining Coordinator:  Kelly Schneider
Direct Line:  513-550-1869
kschneider@dinetrg.com




Download Party & Event Packet

*consuming raw or undercooked meat,
seafood, shellfish, or eggs may pose an increased
risk of foodborne illness
**all steaks are cooked to medium

Fish & Chips
hand-breaded haddock, slaw, tartar
sauce, duck fat fries

Filet Mignon**
red-wine bordelaise

Oven-Roasted Airline Chicken
white wine lemon sauce

Choose two sides to complement your entree selection

mashed yukon gold potatoes, green beans, asparagus sweet potato mash, broccolini (seasonal)