타피즈

Fried capers & truffle aioli

Coal-roasted, blistered tomatoes, lemon-basil pesto

Scallions, sesame seeds, soy-yuzu aioli, wasabi tobiko

Herb goat cheese, roasted garlic, blistered tomatoes

Lime-Thai dipping sauce, "Srirachanaise"

Honey-sriracha glaze, spicy peanuts

Ale washed, Maldon sea salt, ale-cheddar, whole-grain mustard

Smoked avocado aioli, carrot, corn relish

Pistachio romesco, marble potatoes, grape tomatoes

Gruyere scalloped potatoes, green beans, apricot BBQ sauce

Za'atar-Pistachio hummus, roasted pepper falafel, mixed olive, feta, cherry tomatoes finished with smoked paprika oil and grilled pita (Vegan without the cheese)

Grilled shrimp, sweet cream grits, piccalilli, creamed carrot butter

Tomatoes, corn, spinach, sherry-lobster cream, asiago cheese

Rice pilaf, snap peas, broccoli, beurre Blanc, blistered tomato

Carrot quinoa with shaved asparagus and cauliflower, Pernod infused raisins over coconut cream finished julienne mango medley

Dungeness crab risotto, roasted butternut squash, asparagus, fava beans, cherry tomatoes, lemon caper butter sauce

Potato salad, horseradish slaw

Roasted garlic mashed potato, green beans, Madeira-mushroom gravy

Red wine demi-glace, roasted garlic mashed potatoes, green peas, caramelized cipollini onions, fresh thyme

Gorgonzola spinach, roasted garlic mashed potatoes, Cognac-black pepper demi-glace

Peppercorn and spice seasoned New York steak, duck fat roasted marble potatoes, broccolini with fresh parsley

Roasted garlic mashed potatoes, butter poached asparagus, mushroom and lobster mornay

Roasted marble potatoes, fire grilled broccolini, Cognac-black pepper demiglace, fresh parsley

Baby Yukon Golds, spring mushrooms, hydroponic watercress, Smoked Maldon Salt, Mint Powder and Merlot Reduction

Herb butter sautéed broccolini, serrano pepper corn pudding, cherry port wine reduction

Bacon bits, cherry tomato, Point Reyes blue cheese

Romaine hearts, garlic croutons, Grana Padano cheese

Local mixed greens, candied pecans, Point Reyes blue cheese, white balsamic vinaigrette

Chicken, bacon, avocado, tomato, egg, creamy gorgonzola

Roasted and raw red & golden beets, orange segments, Humboldt fog cheese, candied walnuts, citrus vinaigrette

Salinas Valley Spring Mix, pickled shallots, blueberries, crispy mix grains, Point Reyes blue cheese, maple bourbon dressing

Horseradish slaw, green goddess aioli, ciabatta, petite iceberg wedge

½ lb. Certified Angus Beef, lettuce, tomato, onion, pickle, brioche, steak fries

Lemon aioli, lettuce, tomato, brioche, sweet potato fries

New York Steak Tips with Brie, Roasted Peppers, Caramelized Onions and demiglace, Francese, Steak Fries

Brie, bacon, lobster, truffle aioli, brioche, steak fries

Bearface Canadian Whiskey, Montenegro Amaro, Angostura, Filthy Cherry

Buffalo Trace Bourbon, Lime, Strawberry Puree, Ginger Beer

Monterey Rye, Drambuie, Angostura Bitters, Montenegro Amaro

Buffalo Trace Bourbon, Cardamom Bitters, Orange Twist

Evan Williams Bourbon, Lemon & Choice Of: Passionfruit, Pineapple, Guava, Peach, Strawberry, Mango, Blood Orange

Kirori Japanese Whiskey, Homegrown Rosemary Syrup, Mint

Four Roses Bourbon, Grand Marnier, "Filthy" Cherry Juice, Angostura Bitters

George Dickel Rye, Mint, Lime, Strawberry Puree, Ginger Beer

Aperol, Homegrown Rosemary Syrup, Sparkling Wine, Orange Twist

Pomegranate Infused Tequila, Pom Juice, Grand Marnier, Lime

Peach Vodka, Strawberry, Lemon, Simple Syrup, Sparkling Wine

Choice Of: Lime, Passionfruit, Pineapple, Guava, Peach, Mango, Strawberry, Blood Orange

Tequila, Mezcal, Blue Curaçao, lime juice, butterfly pea flower syrup, egg whites

George Dickel Rye Whiskey, Organic Maple Syrup, Mike's Hard Lemonade and Mint

Pipe Dream, Bourbon, Lost Monarch, Blended, Emerald Giant, Rye

Bourbon Rye Bourbon, Port, Cask Finished

Wheaten Bourbon, Chardonnay Barrel Classic Bourbon, Cabernet Barrel Rye Whiskey, Port Barrel

sweet & sour, sprite, blood orange puree

sprite, sweet & sour

sprite, strawberry puree, sweet & sour

sport tea, sweet & sour

sport tea, guava juice

sport tea, cranberry juice

illy

orange juice, pineapple juice, cranberry juice

guava juice, mango juice, pineapple juice

ginger ale, grapefruit juice

served with choice of: fries, fruit or green beans

tomato sauce or garlic cream / Add chicken +$7.95

lemon beurre blanc, blistered tomatoes, rice pilaf, green beans

garlic whipped potatoes, green beans, mushroom gravy

served with choice of: fries, fruit or green beans / Add cheese +$1.75

served with choice of: fries, fruit or green beans

served with whipped cream and chocolate sauce

served with fresh berries and a cookie

whiskey frosted, a la mode

lemon curd & vanilla whipped cream

salted caramel ice cream

candied peanuts

vanilla ice cream, fresh berries, white chocolate ganache

Remy Martin 1738, Kahlua, espresso shot

Vanilla Vodka, Chocolate Liquor, Baileys

RumChata, Kahlua, espresso shot

Screwball Whiskey, Chambord, Baileys

Baileys, Frangelico, coffee, topped with peanut butter whiskey infused whipped cream

rosemary aioli, grana padano cheese

herb goat cheese & roasted garlic

with lime-Thai dipping sauce & "srirachanaise"

back ribs, honey-sriracha hot sauce and spicy peanuts

dried coffee rub, "srirachanaise", ranch dressing

scallions, sesame seeds, soy-yuzu aioli, tobiko

Cruzan Peach Rum, Simple Syrup, Mint, Soda Water

Tres Paraguas Tequila, Sweet-Sour, Orange Liquor, Lime

Clock Tower Gin, Chambord, Orange Liquor, Pineapple Juice

George Dickel Rye, Aperol, Sparkling Wine

Evan Williams Bourbon, Honey Simple Syrup, Lemon

Evan Williams Bourbon, Muddled Blackberry, Sweet Vermouth, Angostura Bitters

Bearface Canadian Bourbon, Lime, Ginger Beer

Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers. Served with Ale Mustard & Sliced Breads

Seasonal Fresh Fruits artistically arranged

Assorted Seasonal Vegetables, Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing

Sonoma Goat Cheese, Pepper Jack, White Cheddar, Gorgonzola and Brie. Served with House Spiced Nuts, Dried Fruits, and Sliced Breads

Assorted Seasonal Vegetables. Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing

Your Choice of the Following Flavors: Herb & Roasted Garlic Boursin with Italian Parsley, Pimento Cheese, Goat Cheese, Basil Pesto and Sun-Dried Tomatoes. Served with Sliced Breads

Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers. Served with Ale Mustard & Sliced Breads

Display of Grilled Marinated Vegetables, Vegetable Giardiniera, Olives, Roasted Peppers, Wood Fired Portabella Mushrooms, Marinated Mozzarella and Genoa Salami. Served with Sliced Breads

Display of Grilled Marinated Vegetables, Vegetable Giardiniera, Olives, Roasted Peppers, Wood Fired Portabella Mushrooms, Marinated Mozzarella and Genoa Salami. Served with Sliced Breads

Assorted Seasonal Vegetables. Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing

Seasonal Fresh Fruits artistically arranged

Sonoma Goat Cheese, Pepper Jack, White Cheddar, Gorgonzola and Brie. Served with House Spiced Nuts, Dried Fruits, and Sliced Breads

Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers. Served with Ale Mustard & Sliced Breads

Your Choice of the Following Flavors: Herb & Roasted Garlic Boursin with Italian Parsley, Pimento Cheese, Goat Cheese, Basil Pesto and Sun-Dried Tomatoes. Served with Sliced Breads

Seasoned Poached Jumbo Shrimp served with Serrano Chili Cocktail Sauce or Lemon Tartar Sauce garnished with Fresh Lemon

baby carrots, tomatoes, red wine vinaigrette

with Apricot Barbecue Sauce

with Marsala-Mushroom Gravy

Caesar Dressing, Asiago Cheese, House-made Croutons

with a Smoked Apple Mash (require a minimum of 4 days' notice and 20 or more guests)

with Bourbon Crème Anglaise

Red Cabbage, Carrots, Tomatoes, Red Onion and Sourdough Croutons with a Buttermilk-Parsley Dressing

Apple Wood Smoked Bacon and Tomatoes with a Creamy Gorgonzola

with Pomegranate Molasses Glaze

Tomatoes, Corn, Spinach, Sherry-Lobster cream

with Bourbon Crème Anglaise

with Fuji Apples, Gorgonzola Cheese and Candied Pecans in a White Balsamic Vinaigrette

require a minimum of 4 days' notice and 20 or more guests

require a minimum of 4 days' notice and 20 or more guests

with a Dijon-Red Wine Vinaigrette

Roast Turkey, Grilled Chicken Breast & Grilled Vegetables with Sliced Cheddar, Monterey Jack & Pepper Jack Cheeses. Served with Soft Telera Rolls

Including Mayonnaise, Dijon Mustard, Rosemary BBQ Aioli and Cilantro Pesto

with Salted Caramel Ice Cream

For deliveries up to 30 miles it's $100. For a set up delivery $250. Disposable plates and silverware $1.00 per person. Disposable chaffers $10 each. 24 hour notice is required. For full service call the catering dept at 831 655-2999.

Tastings are typically held at 11:30am or between 2-4pm. A menu tasting can be arranged through our Catering Department. Fees vary depending on the items chosen. At least one weeks' notice is required for tastings due to the fact that some menu items need to be specially ordered

A signed contract and deposit equal to 70% of the total event bill will be due no later than two week prior to the event or no later than 48 hours prior to the event if booking is within one week of the event. Events will be confirmed on the calendar only when signed contract and deposit have been received. Once the event is confirmed there is a $100 non-refundable cancellation fee. If services are cancelled 30 or more days prior to the event date, the remainder of the deposit is refundable. If our services are cancelled 15-29 days prior to the event date 50% of the remaining deposit is nonrefundable. If our services are cancelled 1-14 days prior to the event date the entire deposit is non-refundable

Final guest count is due 10 days prior to the event and cannot be decreased after this time. If no final guest count is provided seven days prior to your event, the most recent estimated count will be used as the final head count. Any increases are subject to the Management's approval

The final balance is due 48 hours prior to the event

The 18% operations fee covers expenses incurred to produce the event. It is added to the final bill for all full-service events. This fee is applied to food, beverages, rentals

Once we have all your event information, a copy of your Event Order will be sent to you for approval. A signed copy of your Event Order must be returned to the Banquet Department no later than 1 week prior to your event with the final guest count

Our coordinator can arrange rentals of china, flatware, glassware, tables, chairs, linens and much more. Rentals are based on individual party requirements. In the event of missing or broken articles a replacement fee will be charged to your final bill

Please note, items on the menu marked with an asterisk (*) need to be specially ordered. We need to have a minimum of 4 days' notice and a minimum of 20 guests to have these items available

If our food and/or services are being resold to another client, we do not allow you to advertise the event as catered by Tarpy's Roadhouse. You may purchase our food and/or services but will be required to sell them as your own

Tarpy's can provide full bar services for our wines, liquors, and beverages or we will serve wines, liquors, and beverages provided by you with no corkage fee. For beverages provided by Tarpy's we charge based on consumption. Full Bar Set Up includes ice, cocktail napkins, straws, garnishes and all necessary equipment to facilitate the beverage service for your guests

Our professional chefs and wait staff are what makes Tarpy's catering so wonderful. The teamwork, high spirits and unequaled attention to detail and cleanliness are unsurpassed. The number of your guests, style of service and the amount of cooking required determines staffing. Generally, we use 1 server for every 15 guests and 1 Chef for every 25 guests. We have a 4-hour minimum staff charge unless other arrangements are made. Catering hours are calculated by the time of your event plus 4 hours (2 hours for set up and 2 hours for cleanup). Chefs and Servers are charged at $28 per hour for full service events. State tax is applied to staffing services

whiskey frosted, a la mode

lemon curd & vanilla whipped cream

salted caramel ice cream

candied peanuts

vanilla ice cream, fresh berries, white chocolate ganache

Remy Martin 1738, Kahlua, espresso shot

Vanilla Vodka, Chocolate Liquor, Baileys

RumChata, Kahlua, espresso shot

Screwball Whiskey, Chambord, Baileys

Baileys, Frangelico, coffee, topped with peanut butter whiskey infused whipped cream

rosemary aioli, grana padano cheese

herb goat cheese & roasted garlic

with lime-Thai dipping sauce & "srirachanaise"

back ribs, honey-sriracha hot sauce and spicy peanuts

dried coffee rub, "srirachanaise", ranch dressing

scallions, sesame seeds, soy-yuzu aioli, tobiko

Cruzan Peach Rum, Simple Syrup, Mint, Soda Water

Tres Paraguas Tequila, Sweet-Sour, Orange Liquor, Lime

Clock Tower Gin, Chambord, Orange Liquor, Pineapple Juice

George Dickel Rye, Aperol, Sparkling Wine

Evan Williams Bourbon, Honey Simple Syrup, Lemon

Evan Williams Bourbon, Muddled Blackberry, Sweet Vermouth, Angostura Bitters

Bearface Canadian Bourbon, Lime, Ginger Beer

Fried capers & truffle aioli

Coal-roasted, blistered tomatoes, lemon-basil pesto

Scallions, sesame seeds, soy-yuzu aioli, wasabi tobiko

Herb goat cheese, roasted garlic, blistered tomatoes

Lime-Thai dipping sauce, "Srirachanaise"

Honey-sriracha glaze, spicy peanuts

Ale washed, Maldon sea salt, ale-cheddar, whole-grain mustard

Smoked avocado aioli, carrot, corn relish

Pistachio romesco, marble potatoes, grape tomatoes

Gruyere scalloped potatoes, green beans, apricot BBQ sauce

Za'atar-Pistachio hummus, roasted pepper falafel, mixed olive, feta, cherry tomatoes finished with smoked paprika oil and grilled pita (Vegan without the cheese)

Grilled shrimp, sweet cream grits, piccalilli, creamed carrot butter

Tomatoes, corn, spinach, sherry-lobster cream, asiago cheese

Rice pilaf, snap peas, broccoli, beurre Blanc, blistered tomato

Carrot quinoa with shaved asparagus and cauliflower, Pernod infused raisins over coconut cream finished julienne mango medley

Dungeness crab risotto, roasted butternut squash, asparagus, fava beans, cherry tomatoes, lemon caper butter sauce

Potato salad, horseradish slaw

Roasted garlic mashed potato, green beans, Madeira-mushroom gravy

Red wine demi-glace, roasted garlic mashed potatoes, green peas, caramelized cipollini onions, fresh thyme

Gorgonzola spinach, roasted garlic mashed potatoes, Cognac-black pepper demi-glace

Peppercorn and spice seasoned New York steak, duck fat roasted marble potatoes, broccolini with fresh parsley

Roasted garlic mashed potatoes, butter poached asparagus, mushroom and lobster mornay

Roasted marble potatoes, fire grilled broccolini, Cognac-black pepper demiglace, fresh parsley

Baby Yukon Golds, spring mushrooms, hydroponic watercress, Smoked Maldon Salt, Mint Powder and Merlot Reduction

Herb butter sautéed broccolini, serrano pepper corn pudding, cherry port wine reduction

Bacon bits, cherry tomato, Point Reyes blue cheese

Romaine hearts, garlic croutons, Grana Padano cheese

Local mixed greens, candied pecans, Point Reyes blue cheese, white balsamic vinaigrette

Chicken, bacon, avocado, tomato, egg, creamy gorgonzola

Roasted and raw red & golden beets, orange segments, Humboldt fog cheese, candied walnuts, citrus vinaigrette

Salinas Valley Spring Mix, pickled shallots, blueberries, crispy mix grains, Point Reyes blue cheese, maple bourbon dressing

Horseradish slaw, green goddess aioli, ciabatta, petite iceberg wedge

½ lb. Certified Angus Beef, lettuce, tomato, onion, pickle, brioche, steak fries

Lemon aioli, lettuce, tomato, brioche, sweet potato fries

New York Steak Tips with Brie, Roasted Peppers, Caramelized Onions and demiglace, Francese, Steak Fries

Brie, bacon, lobster, truffle aioli, brioche, steak fries

Evan Williams Bourbon, Lemon & Choice Of: Passionfruit, Pineapple, Guava, Peach, Strawberry, Mango, Blood Orange

Kirori Japanese Whiskey, Homegrown Rosemary Syrup, Mint

Four Roses Bourbon, Grand Marnier, "Filthy" Cherry Juice, Angostura Bitters

George Dickel Rye, Mint, Lime, Strawberry Puree, Ginger Beer

Bearface Canadian Whiskey, Montenegro Amaro, Angostura, Filthy Cherry

Buffalo Trace Bourbon, Lime, Strawberry Puree, Ginger Beer

Monterey Rye, Drambuie, Angostura Bitters, Montenegro Amaro

Buffalo Trace Bourbon, Cardamom Bitters, Orange Twist

Aperol, Homegrown Rosemary Syrup, Sparkling Wine, Orange Twist

Pomegranate Infused Tequila, Pom Juice, Grand Marnier, Lime

Peach Vodka, Strawberry, Lemon, Simple Syrup, Sparkling Wine

Choice Of: Lime, Passionfruit, Pineapple, Guava, Peach, Mango, Strawberry, Blood Orange

Tequila, Mezcal, Blue Curaçao, lime juice, butterfly pea flower syrup, egg whites

George Dickel Rye Whiskey, Organic Maple Syrup, Mike's Hard Lemonade and Mint

Pipe Dream, Bourbon, Lost Monarch, Blended, Emerald Giant, Rye

Bourbon Rye Bourbon, Port, Cask Finished

Wheaten Bourbon, Chardonnay Barrel Classic Bourbon, Cabernet Barrel Rye Whiskey, Port Barrel

sweet & sour, sprite, blood orange puree

sprite, sweet & sour

sprite, strawberry puree, sweet & sour

sport tea, sweet & sour

sport tea, guava juice

sport tea, cranberry juice

illy

orange juice, pineapple juice, cranberry juice

guava juice, mango juice, pineapple juice

ginger ale, grapefruit juice

served with choice of: fries, fruit or green beans

lemon beurre blanc, blistered tomatoes, rice pilaf, green beans

tomato sauce or garlic cream / Add chicken +$7.95

garlic whipped potatoes, green beans, mushroom gravy

served with choice of: fries, fruit or green beans / Add cheese +$1.75

served with choice of: fries, fruit or green beans

served with whipped cream and chocolate sauce

served with fresh berries and a cookie

Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers. Served with Ale Mustard & Sliced Breads

Seasonal Fresh Fruits artistically arranged

Assorted Seasonal Vegetables, Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing

Sonoma Goat Cheese, Pepper Jack, White Cheddar, Gorgonzola and Brie. Served with House Spiced Nuts, Dried Fruits, and Sliced Breads

Assorted Seasonal Vegetables. Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing

Your Choice of the Following Flavors: Herb & Roasted Garlic Boursin with Italian Parsley, Pimento Cheese, Goat Cheese, Basil Pesto and Sun-Dried Tomatoes. Served with Sliced Breads

Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers. Served with Ale Mustard & Sliced Breads

Display of Grilled Marinated Vegetables, Vegetable Giardiniera, Olives, Roasted Peppers, Wood Fired Portabella Mushrooms, Marinated Mozzarella and Genoa Salami. Served with Sliced Breads

Display of Grilled Marinated Vegetables, Vegetable Giardiniera, Olives, Roasted Peppers, Wood Fired Portabella Mushrooms, Marinated Mozzarella and Genoa Salami. Served with Sliced Breads

Assorted Seasonal Vegetables. Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing

Seasonal Fresh Fruits artistically arranged

Sonoma Goat Cheese, Pepper Jack, White Cheddar, Gorgonzola and Brie. Served with House Spiced Nuts, Dried Fruits, and Sliced Breads

Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers. Served with Ale Mustard & Sliced Breads

Your Choice of the Following Flavors: Herb & Roasted Garlic Boursin with Italian Parsley, Pimento Cheese, Goat Cheese, Basil Pesto and Sun-Dried Tomatoes. Served with Sliced Breads

Seasoned Poached Jumbo Shrimp served with Serrano Chili Cocktail Sauce or Lemon Tartar Sauce garnished with Fresh Lemon

baby carrots, tomatoes, red wine vinaigrette

with Apricot Barbecue Sauce

with Marsala-Mushroom Gravy

Caesar Dressing, Asiago Cheese, House-made Croutons

with a Smoked Apple Mash (require a minimum of 4 days' notice and 20 or more guests)

with Bourbon Crème Anglaise

Red Cabbage, Carrots, Tomatoes, Red Onion and Sourdough Croutons with a Buttermilk-Parsley Dressing

Apple Wood Smoked Bacon and Tomatoes with a Creamy Gorgonzola

with Pomegranate Molasses Glaze

Tomatoes, Corn, Spinach, Sherry-Lobster cream

with Bourbon Crème Anglaise

with Fuji Apples, Gorgonzola Cheese and Candied Pecans in a White Balsamic Vinaigrette

require a minimum of 4 days' notice and 20 or more guests

require a minimum of 4 days' notice and 20 or more guests

with a Dijon-Red Wine Vinaigrette

Roast Turkey, Grilled Chicken Breast & Grilled Vegetables with Sliced Cheddar, Monterey Jack & Pepper Jack Cheeses. Served with Soft Telera Rolls

Including Mayonnaise, Dijon Mustard, Rosemary BBQ Aioli and Cilantro Pesto

with Salted Caramel Ice Cream

For deliveries up to 30 miles it's $100. For a set up delivery $250. Disposable plates and silverware $1.00 per person. Disposable chaffers $10 each. 24 hour notice is required. For full service call the catering dept at 831 655-2999.

Tastings are typically held at 11:30am or between 2-4pm. A menu tasting can be arranged through our Catering Department. Fees vary depending on the items chosen. At least one weeks' notice is required for tastings due to the fact that some menu items need to be specially ordered

A signed contract and deposit equal to 70% of the total event bill will be due no later than two week prior to the event or no later than 48 hours prior to the event if booking is within one week of the event. Events will be confirmed on the calendar only when signed contract and deposit have been received. Once the event is confirmed there is a $100 non-refundable cancellation fee. If services are cancelled 30 or more days prior to the event date, the remainder of the deposit is refundable. If our services are cancelled 15-29 days prior to the event date 50% of the remaining deposit is nonrefundable. If our services are cancelled 1-14 days prior to the event date the entire deposit is non-refundable

Final guest count is due 10 days prior to the event and cannot be decreased after this time. If no final guest count is provided seven days prior to your event, the most recent estimated count will be used as the final head count. Any increases are subject to the Management's approval

The final balance is due 48 hours prior to the event

The 18% operations fee covers expenses incurred to produce the event. It is added to the final bill for all full-service events. This fee is applied to food, beverages, rentals

Once we have all your event information, a copy of your Event Order will be sent to you for approval. A signed copy of your Event Order must be returned to the Banquet Department no later than 1 week prior to your event with the final guest count

Our coordinator can arrange rentals of china, flatware, glassware, tables, chairs, linens and much more. Rentals are based on individual party requirements. In the event of missing or broken articles a replacement fee will be charged to your final bill

Please note, items on the menu marked with an asterisk (*) need to be specially ordered. We need to have a minimum of 4 days' notice and a minimum of 20 guests to have these items available

If our food and/or services are being resold to another client, we do not allow you to advertise the event as catered by Tarpy's Roadhouse. You may purchase our food and/or services but will be required to sell them as your own

Tarpy's can provide full bar services for our wines, liquors, and beverages or we will serve wines, liquors, and beverages provided by you with no corkage fee. For beverages provided by Tarpy's we charge based on consumption. Full Bar Set Up includes ice, cocktail napkins, straws, garnishes and all necessary equipment to facilitate the beverage service for your guests

Our professional chefs and wait staff are what makes Tarpy's catering so wonderful. The teamwork, high spirits and unequaled attention to detail and cleanliness are unsurpassed. The number of your guests, style of service and the amount of cooking required determines staffing. Generally, we use 1 server for every 15 guests and 1 Chef for every 25 guests. We have a 4-hour minimum staff charge unless other arrangements are made. Catering hours are calculated by the time of your event plus 4 hours (2 hours for set up and 2 hours for cleanup). Chefs and Servers are charged at $28 per hour for full service events. State tax is applied to staffing services

whiskey frosted, a la mode

lemon curd & vanilla whipped cream

salted caramel ice cream

candied peanuts

vanilla ice cream, fresh berries, white chocolate ganache

Remy Martin 1738, Kahlua, espresso shot

Vanilla Vodka, Chocolate Liquor, Baileys

RumChata, Kahlua, espresso shot

Screwball Whiskey, Chambord, Baileys

Baileys, Frangelico, coffee, topped with peanut butter whiskey infused whipped cream

served with choice of: fries, fruit or green beans

lemon beurre blanc, blistered tomatoes, rice pilaf, green beans

tomato sauce or garlic cream / Add chicken +$7.95

garlic whipped potatoes, green beans, mushroom gravy

served with choice of: fries, fruit or green beans / Add cheese +$1.75

served with choice of: fries, fruit or green beans

served with whipped cream and chocolate sauce

served with fresh berries and a cookie