The Balistreri Event Center Ballroom is designed to accommodate up to 250 guests comfortably (up to 200 guests for Weddings) and can accommodate over 250 guests in warm weather months with open–air doors that connect the Ballroom to the outdoor Garden area. Monday - Thursday Evening (6pm - 11pm) January - April | $1,200 May - December | $1,500 Friday Evening (6pm - 11pm) January - April | $2,500 May - December | $3,000 Saturday Evening (6pm - 11pm) January - April | $3,000 May - December | $4,000 Sunday Evening (6pm - 11pm) January - April | $2,000 May - December | $3,000 Above Ballroom Rental Rates are based on 100 guests. There is a price reduction for parties with less than 100 guests. There will be additional charges for parties with more than 100 guests. Wedding Ceremony Fee | $600 (includes one hour rehearsal and optional location in the Garden) * Please note that if you are interested in a daytime corporate event, it must be approved first, due to our regular Winery business hours of 11:00am-5:00pm. Facility Rental Fees include the following Amenities: • On-site Venue Manager • Tables & Chairs • Base Linens and Napkins in various colors • Bringing in your own alcohol is a great savings compared to other venues • Bridal Dressing Room available An $800 booking fee/security deposit is required for the Ballroom. This deposit secures your event date and rental fees with a signed contract and is refunded within 30 days after the event date, less any damages. All Facility Rental Fees are required three (3) months prior to your event date. (Exceptions when short-term contracts are arranged.) There are additional charges if you choose to use an outside Licensed Caterer.

Chicken Entrees • Pan seared chicken breast with mushroom cream sauce • Grilled boneless chicken breast with lemon-herb sauce, oven roasted tomatoes, and chevre • Paprika spiced chicken breast with honey-yogurt sauce and fresh herbs Pork Entrees • House crispy Porchetta with apple cider reduction and fennel slaw • Grilled pork tenderloin with balsamic glaze, fresh caper relish • Braised pork, shoulder, stone ground grits, tomato chutney Beef Entrees • Grilled shoulder tenders or tri tip, with chimichurri sauce • Braised short ribs with demi-glace and herb gramolata • Beef bracioles (marinated flank steak rolled with mushroom duxelle, prosciutto, and aged parmesan) served with horseradish crema Seafood Entrees • Seared salmon filets with saffron buerre blanc • Miso glazed slamon filets with seasonal slaw • Seafood boil with mussels, shrimp, crawfish, corn, and potatoes, in a white wine butter-lemon broth Vegetarian Entrees • Rigatoni with house red sauce, aged parmesan, and fresh basil • Mushroom and squash lasagna • Wild mushroom soft polenta with goat cheese • Eggplant parmesan with fresh mozzarella, house red sauce, and fresh herbs Pasta Entrees • Shrimp penne with lemon-butter sauce, oven roasted tomatoes, fresh basil and aged parmesan • Rigatoni with house red sauce, aged parmesan, and fresh basil • Orecchiette with house sausage, charred broccolini, lemon and pecorino Romano • Rigatoni with lamb ragout, roasted tomatoes, and goat cheese • Farfalle with roasted chicken, basil pesto, lemon, cherry tomatoes, pine nuts, and reduced balsamic • Cold pasta salad with artichoke hearts, sundried tomatoes, olives, parmesan, and creamy Italian dressing Please see attachment for additional information and menu options.