Special Events & Banquets
For any questions regarding large groups or to book an event please contact our banquet coordinators at (619)708-7690 or (619)300-7834. Email: events@osetrafishhouse.com
Osetra has a total seated dining capacity of 250 persons. The restaurant and each of its different seating sections are available for either private or semi-private events. (Semi-private events involve the non-exclusive use of the restaurant or one of its sections). A diagram of Osetra’s wheelchair accessible floor plan can be found on page 2. The different dining sections of the restaurant and their capacities are listed as follows:
Mezzanine Level: This is Osetra’s single largest section of floor space and has a
seating capacity of 125 persons.
Atlantic Room: Located on our Mezzanine level, this completely private room features a single rectangular table and has a seating capacity of 14 persons.
Pacific Room: Located on our Mezzanine level, this is our largest completely private dining space. It has a seating capacity of 30 persons.
Cocktail Lounge: Perfect for dining, hosting a reception or simply having a cocktail, our ground level cocktail bar has a seated capacity of 55 persons.
Oyster Bar: On the ground level as guests enter Osetra is our oyster bar. It features a comfortable lounge atmosphere to sample our selection of fresh oysters and gourmet caviar.
Floor Plans & Photos
Samples of Group Menus
SPECIAL EVENTS MENU ITEMS
APPETIZERS & RECEPTION HORS D’OEUVRES
(Served individually plated or family-style)
- Maryland Crab Cakes
- Sautéed white lump crab meat finished with fresh mango salsa and served with a house-made Russian remoulade
- Baked Oysters
- Served on the half shell with a masago cream sauce
- Australian Single-bone Lamb Chop
- Grilled, with a garlic black bean sauce
- Steak Skewers
- Beef skewers marinated in soy sauce with ginger and garlic then grilled
- Spicy Tempura Tuna Roll
- Tempura-style with a soy glaze wasabi paste
- Breaded Mushroom Caps
- Champignon mushroom caps, stuffed with breadcrumbs, roasted peppers, sautéed onions, minced pine nuts, raisins, Parmesan cheese, olive oil and fresh herbs then baked in white wine sauce
- Shellfish Mushroom Caps
- Champignon mushroom caps, stuffed with crab meat, shrimp, fresh herbs and panko, then baked in white wine sauce
- Bruschetta
- Slices of lightly toasted house-made Italian country bread rubbed with roasted garlic and topped with a fresh roma tomato salsa
- Cheese, Fruit and Cracker Platter
- Assorted cheeses, sliced pear, grapes, candied walnuts and crackers
SOUPS AND SALADS
- Soup of the Day
- Daily Chef’s selection
- Lobster Bisque
- With caviar and crème fraiche.
- Fennel Salad
- Shaved fennel, arugula, pear tomatoes and herb goat cheese with hazelnut vinaigrette
- Caesar Salad
- Hearts of Romaine salad with a house-made Caesar dressing
- House Salad
- Spring mix, goat cheese and pear tomatoes with walnut vinaigrette
MAIN COURSES
* Premium item upgrades
- Mushroom Risotto
- Creamy Arborio rice cooked in a mushroom broth, with shallots and wild mushrooms. Finished with truffle butter and Parmesan cheese.
- Pasta Primavera
- Penne pasta served with seasonal vegetables sautéed in olive oil, garlic, and white wine. Topped with a light tomato sauce
- Free Range Chicken
- Grilled, served with roasted garlic mashed potatoes and asparagus. Finished with a cabernet reduction sauce.
- Salmon
- Pan seared, served over mashed potatoes. Finished in a morel mushroom pinot noir reduction.
- Osetra Ahi Tuna Roll
- Pan-seared, wrapped with spinach in spring roll paper served with spicy tuna rolls tempura style, wasabi and soy glaze
- Sea Bass
- Pan seared, served over mashed potatoes in citrus tomato vinaigrette
- Mahi Mahi
- Pan seared. Served with leeks and artichoke risotto in a yellow bell pepper coulis.
- Halibut
- Pan seared, served over mashed potatoes, finished with yellow and red tomato concassé
- Filet Mignon (10 oz.)
- Grilled, served with roasted garlic mashed potatoes and asparagus. Finished with a cabernet reduction sauce
- Ribeye
- Bone-in Rib Eye, grilled, served with garlic mashed potatoes and green beans
- New York Strip
- Grilled, served with mashed potatoes, grilled asparagus and a Madeira sauce
- * Steak and Crab Legs
- Grilled New York Strip served with Alaskan king crab legs, mashed potatoes, grilled asparagus and a Madeira sauce
- *Surf & Turf
- Sautéed Filet mignon served with Maine lobster, chive mashed potatoes and sautéed vegetables
- * Baked Maine Lobster
- Stuffed with crab meat, crusted with panko and topped with a masago-herb-cream sauce
- *Stuffed Sole
- Stuffed with crab meat, crusted with panko and topped with a masago-herb-cream sauce.
DESSERTS
(Served individually plated or family-style)
- Vanilla Mousse
- Two-color sponge cake layered topped with Vanilla mousse
- Chocolate Passion
- Layers of chocolate sponge cake, chocolate mousse, chocolate hazelnut cream and chocolate ganache
- Chocolate Profiteroles
- Cream-filled pastry cakes topped with chocolate cream sauce
- Lemon Roll
- Sponge cake layered, filled with lemon cream and covered with strawberry sauce
- Fresh Seasonal Fruit
- Served over a vanilla cookie shell with chantilly cream
- New York Cheesecake
- Cookies
- Assorted house-made cookies
