There’s no more important event than a wedding and the Park West Loft promises the ultimate setting for any ceremony from the intimate to the extravagant.

Our PARK WEST LOFT space is 4,400 square feet. Featuring a full service bar and lounge as you enter the space. Our space is an exciting, eclectic space, with many fine furnishings and architectural details.

Floor Plan (125 to 150 people) Our meeting space accommodates up to 150 people in either seminar-style seating or round tables of eight. For cocktail events, we can accommodate up to 175 people.

Executive Chef John Benjamin leads a team of talented professionals that continue to inspire with creative new offerings and contemporary presentations, utilizing the best seasonal ingredients from our local partners and purveyors.

Gallery

Sample Menus

Butlered Hors D’oeuvres

Hot Canapes
Ribeye Spring Rolls with Steak Sauce

Mini Chicken Meatballs with Au Poivre Sauce

“Chop Stick” Crispy Tempura Shrimp Spinach and Blue Cheese Puffs

Chicken Sate with Thai Peanut Sauce

Mini Grilled Brie Sandwiches with Orange Marmalade

Mini Beef Wellingtons


Cold Canapes
Pickled Cucumber Cups with Smoked Trout Salad

Tomato Bruschetta with Fresh Basil and Grilled Red Onion

Grapes Rolled in Goat Cheese and Walnuts

Bacon Wrapped Dates with Toasted Almonds

Mini Chicken Tacos with Avocado & Chipotle

Mini Pepa-Dew Pepper stuffed with Provolone Cheese

Mediterranean Salad on Bambo Stick (artichoke, mozzarella, olives & peppers)

California Sushi Roll – Crabmeat, Avocado, Wasabi & Soy


Appetizers
“North Eastern Style” Lobster Bisque

Ahi Tuna Tartar - Crisp Miso Basket, Papaya Sesame, Vinaigrette

Beet Salad - Toasted Walnuts, Blue Cheese, Walnut Vinaigrette

Smoked Trout Tacos - Pickled Red Onions, Cilantro Aioli, Taro Chip

Grilled Eggplant - Goat Cheese and Oven Roasted Tomato Bundles Red Tomato Emulsion and Herb Salad

Hearts of Romaine Caesar Salad Style - Extra Virgin Olive Oil, Garlic, Croutons

Crisp Iceberg Lettuce Applewood Smoked Bacon – Blue Cheese, Goddess Dressing, Plum Tomatoes

Paella Cakes Smoked Chorizo - Shellfish Trio, Petite Green Peas, Roasted Lobster Sauce

Local Baby Mixed Greens - Red Radishes, Sweet Cherry Tomatoes, Champagne Vinaigrette

Grilled Octopus - White Beans, Chorizo, Friscee, Roasted Garlic Vinaigrette

Rigatoni Pasta with Short Rib Bolognese - Pecorino Romano Cheese & Herbed Ricotta Cheese

Kale & Quinoa Salad - Meyer Lemon, Apricots, Pickled Red Onions, Feta Cheese

Butternut Squash Risotto with Rock Shrimp


Entrees

New York Sirloin Steak - Rosemary Potato Confit, Haricot Vert Bundle, Southern Fried Sweet Onions

Grilled 8 oz Filet of Beef - Potato Rosti, Spinach with Caramelized Shallots, Bordeaux Demi Glace

Sautéed Jumbo Black Tiger Shrimp - White Bean Puree, Plum Tomatoes, Nicoise Olives, Capers, Basil

Maine Diver Scallops - Yellow Corn Polenta, Tomato Oil Infused Broccoli Rabe, Roasted Lobster Sauce

Rosemary Basted “AMISH” Chicken - Hen of the Woods Mushrooms, Butternut Squash Stuffing, Pearl Onion Sauce

Pan Seared Mediterranean Bronzini - Orange Scented Broccoli Rabe, Fingerling Potatoes, Tomato & Olive Compote

Whole Roasted Beefsteak Tomato - Golden Quinoa Stuffing, Winter Root Vegetables, Roasted Garlic Pan Sauce

Braised Short Ribs of Beef in Guinness Stout - Lemon-Thyme Risotto, Thumbelina Carrots, Pine Nut Gremolata

Crispy Skin Atlantic Salmon - Golden Quinoa, Tuscan Kale, Ruby Red Grapefruit Butter


dessert

Dessert Sampler: Chocolate Carmel Torte Maple Crème Brulee Seasonal Fruit

Or

Assorted Sorbet with Fresh Berries