The upstairs at Scholars Inn is a perfect spot for private business meetings, pharmaceutical programs, rehearsal dinners and more! This beautiful room seats up to 50 guests and is complete with its own bar, bathroom facilities, and a large upper deck.

The deck can accomodate an additional 25 guests (weather permitting) and is ideal for pre-dinner mingling.

If you have any questions regarding the following private party menu, accomodating audio/visual needs, or planning and scheduling your party, you can contact our events coordinator Kerry Feigenbaum 812.332.1892 or leave a message via her voicemail at 812.331.4486 ext #2.

• PARTY PLATTERS •

(Based on 50 guests)

Mini Meatballs $80

served in a pomodoro sauce

Jumbo Shrimp Cocktail $150

classic cocktail sauce & lemon wedges

Fruit & Fromage $110

gourmet cheeses, assorted crackers, fruit & rosemary walnuts

Crudités $80

fresh seasonal vegetables & creamy buttermilk dressing for dipping

Fresh Fruit $90

assorted fresh fruit & honey berry lime coulis

Pita Canapés $80

pita slices topped with roasted garlic hummus, red pepper artichoke spread, spinach & feta spread & olive tapenade served with red onion, tomatoes & cornichons

Brie $115

served with baguette circles & chutney

Spinach Artichoke Dip $80

Melted Parmigiano-Reggiano & Monterey Jack cheese served with tortilla chips

& roma tomatoes

Chicken Skewers $100

marinated & grilled chicken breasts with roasted red pepper aioli for dipping

• SPECIAL DINNER MENU •

APPETIZERS

Trio of Artisan Cheeses    $10

black mission figs, kalamata olive tapenade, frommage crostinis 

Tapas Platter    $11

ask about today’s fresh creations

Baked Brie    $10

fresh fruit confiture, cranberry rosemary drizzle, frommage crostinis

Spinach Artichoke Dip    $8

flour and corn tortilla chips, roma tomatoes, fresh chives

Cured Asian Calamari     $13

radicchio, sesame, ginger, micro herbs

Duo of Shrimp    $12

chilled cocktail with Scholars signature cocktail sauce, crispy katafia with spiced apricot glaze

SALADS

Choose up to two for parties of 20 or less, one for parties of 20 or more.

Field Green   $7

field greens, dried cranberries, toasted almonds, feta cheese, raspberry vinaigrette

Scholars Signature    $5

romaine, tomatoes, red onion, cucumbers, carrots, creamy buttermilk dressing

Caesar    $7

romaine hearts, parmesan cheese, peppers, Scholars croutons, basil caesar dressing

Wedge    $6

iceberg lettuce, red onion, cherry tomatoes, chives, bleu cheese crumbles,

bleu cheese dressing

ENTREES AND PASTAS

Choose up to three items.

Those with an * denote grilled items.

Of your three items, please choose no more than two with an *.  

Items donated with an ¤ require 7 days notice to the kitchen.

Aged Filet Mignon*  (Market Price)

Béchamel macaroni and cheese, red wine demi glace, fresh seven herb salad

Grilled Pork Tenderloin*   $21

roasted forest mushrooms, California bay cider, sweet potato dumpling,

micro herbs, apple jicama slaw

Seared Duck Breast    $26

red rice oyster mushroom risotto, haricot verts, bourbon pear compote, pancetta crisp, New Zealand honey glaze  

Grilled Swordfish* ¤   $27

caramelized onion potato gateau, shaved red onion and tomato salad,

micro herbs, citrus shrimp jus

Bistro Chicken    $17

fingerling potatoes, braised pearl onions and cherry tomatoes, forest mushrooms,

truffled chicken stock

Seared Salmon   $25

provencal vegetable ragu, garden herb tomato concasse, sweet crab relish

Poached Scallops   $23

lemongrass coconut milk, citrus cous cous, crispy parsnips and enoki mushrooms

Scholars Ravioli   (price will vary)

seasonal vegetables, homemade sausage and ravioli of the day

vegetarian upon request

Vegetable and Barley Bowl    $16

seasonal vegetables, lentils, barley, wilted spinach leaves, tomato juice

• DESSERT PLATTERS •

(Based on 50 guests)

Fondue Platter $150

chocolate & caramel fondue pots with assorted dippers

Specialty Cakes

choose from a selection of cakes from the Scholars Inn Bakehouse menu

• DESSERTS •

(Choose up to 3)

Apple Tarte    $7

crumbled pecan crust, caramel sauce & vanilla whipped cream

German Chocolate Cake    $8

layered chocolate-buttermilk cake filled & topped with coconut-pecan frosting

Fruit Sorbet   $6

garnished with berry coulis & frozen fruit skewer

Plain Cheesecake    $7

creamy, smooth & delicious

Berry Berry Cheesecake     $8

fresh berries & berry coulis

Chocolate Dream Cheesecake     $8

chocolate shavings & chocolate sauces

Turtle Cheesecake     $8

caramel sauce, pecans & chocolate sauce

• WINE •

WHITE WINES

Feudo Arancio Chardonnay (Italy) (2005)
Rich with apple and honey notes with a long finish.

Bonterra Chardonnay (CA) (2005)
Refreshing tartness, notes of honey and lightly toasted almonds.

Chateau Ste. Michelle Riesling (Washington) (2006)
Juicy peach, pear, citrus & apricot; the sweetness balanced by hints of mineral & slate.

Montevina Pinot Grigio (CA) (2006)
Slightly acidic, with a soft & fruity face and a rounded body.

Chateau Ste. Michelle Pinot Gris (Washington) (2006)
Refreshing honeydew melon & citrus aromas & flavors. Pleasing finish.

Casa Lapostolle Sauvignon Blanc (Chile) (2006)
Elegant style, with fresh tropical fruits of mango, green melon & peach.

Sauvion & Fils Chenin Blanc (Loire, France) (2004)
Fresh & approachable, with mineral and field flower aromas & flavors.

Montevina White Zinfandel (CA) (2005)
A floral nose with vibrant strawberries and spice on the palate.

RED WINES

Sebastiani Pinot Noir (Sonoma) (2006)
Cherry and strawberry flavors with a soft texture and notes of spice and toasted oak.

Red Knot Cabernet Sauvignon (Australia) (2006)
Supple, velvety style with blueberry & currant flavors, in a light veil of fine tannins.

Greg Norman California Series Cabernet Sauvignon (CA) (2005)
Aromas of pineapple & lemon zest with a palate highlighted by notes of vanilla and spice.

A-Mano Zinfandel (Italy) (2005)
Old-vine primitivo; bursts with dark, spicy & ripe fruit.

Snoqualmie Merlot (Washington) (2005)
Aromas of dark black cherry fruit, clove spice and sweet oak; round, luscious tannins.

Viñedos de El Seque (Spain) (2004)
Dark fruit, vanilla, moderate tannins & a touch of oak.

Angove's Red Belly Black Edge Shiraz (Australia) (2005)
Rich & full bodied, showing ripe plum, cherry, and licorice fruit on the nose.

Viña Montes Classic Reserve Malbec (Chile) (2004)
Slightly spicy with hints of butterscotch, blackberry & plum.