Corporate & private events
Event Menus
From breakfast meetings to seated dinners, prepared in house and served in the room.
Start the day
Breakfast and brunch buffets
Four buffets, from a light continental to a full brunch. Every buffet includes orange juice, coffee and tea.
Continental
- Seasonal sliced fruit
- Muffins, assorted Danish and scones
- Yogurt parfait bar: berries, maple granola, dried fruit
Ohio
- Seasonal sliced fruit
- Bagel bar with assorted schmears
- Smoked salmon: red onion, cucumber, capers
- Soft scrambled eggs with aged cheddar
- Applewood-smoked bacon
Allegheny
- Seasonal sliced fruit
- Muffins, assorted Danish and scones
- Yogurt parfait bar: berries, maple granola, dried fruit
- Soft scrambled eggs with aged cheddar
- Lyonnaise potatoes with caramelized onions
- Butterscotch French toast with Pennsylvania maple syrup
- Applewood-smoked bacon and breakfast sausage
Three Rivers
- Seasonal sliced fruit
- Muffins, assorted Danish and scones
- Yogurt parfait bar: berries, maple granola, dried fruit
- Smoked salmon: red onion, cucumber, capers
- Soft scrambled eggs with aged cheddar
- Bagel bar with assorted schmears
- Butterscotch French toast with Pennsylvania maple syrup
- Whipped meringue pancakes: caramelized banana, brown butter walnuts
- Lyonnaise potatoes with caramelized onions
- Applewood-smoked bacon and breakfast sausage
Brunch enhancements
Stations with a chef need a chef attendant
- Made-to-Order Omeletsbacon, sausage, ham, peppers, onion, mushroom, tomato, chives, cheddar, Swiss, feta chef attendant
- Beignet Barstone fruits, whipped ricotta, chocolate, butterscotch, apple butter
- Bloody Mary and Mimosa Barbuild your own, for two or three hours
11 a.m. to 2 p.m.
Plated lunch
A first course, one main and something sweet, served at the table. Add the chef’s soup of the day.
First course
Choose one
- Arcadia Greensshaved root vegetables, toy box tomatoes, rosé champagne vinaigrette
- Caesarromaine hearts, pepperoncini rings, parmesan flake, garlic brioche, black pepper Caesar
- Chopped Wedgecured tomato, chive, pickled red onion, bacon, steakhouse ranch
Fish and fowl
Main course · choose one
- Herbes de Provence Chickenmelted leeks, mustard sauce, crispy fingerling potatoes
- Au Poivre Salmonwild mushroom, beurre blanc
- Alaskan Codgrilled pineapple chutney, wild rice, ginger-lemongrass brodo
Beef and pork
Main course
- Pork Tenderloinmojo, turnips, hominy grits, orange gastrique spring and summer
- Petite New York Stripgrilled broccolini, whipped potato purée, natural jus
Roots and stems
Main course
- Root Vegetable Bologneseroasted heirloom carrots, sofrito, rigatoni vegetarian; vegan on request
- Warm Quinoa SaladBrussels sprouts, fennel, herbed yuzu vinaigrette vegetarian
- Cauliflowerwhole roasted cauliflower, dill-tomato chutney vegetarian
Duo plate
In place of a single main
- Filet Mignon Duowith your choice of fire-roasted shrimp or a jumbo lump crab cake upgrade
Sweets
Choose one
- Popcorn Panna Cottacaramel corn, sea salt
- Pineapple Pound Cakecoconut cream
Served for one hour
Lunch buffets
Two buffets featuring meats from Smallman Street, each finished with mini pastries and desserts.
2nd Avenue Deli
Salad or soup · choose two
- Blistered tomato basil soup with cheddar croutons
- Chicken and egg noodle soup with carrots and parsley
- Arcadia greens
- Caesar
- Loaded baked potato salad: chive, chopped egg, cheddar, smoked bacon
- Rotini pasta salad: parmesan, olive, fire-roasted vegetables, sherry vinaigrette
The deli · all included
- Sandwiches on sourdough and wheat: smoked turkey and American, chipped ham and Swiss, roast beef and cheddar
- Fire-roasted veggie wrap with hummus
- Tomato, red leaf, pickle and shaved onion
- House-made spreads: green goddess mayo, violet mustard, Meyer lemon aioli
- House chips, sea salt or smoked barbecue
- Lettuce wraps on request for gluten-free guests
- Dessert: the chef’s selection of mini pastries and desserts
Penn Avenue Buffet
Salad or soup · choose two
- Caesar, with grilled chicken available
- Caprese: toy box tomatoes, red onion, basil, balsamic, olive oil
- Rotini pasta salad: parmesan, olive, fire-roasted vegetables, sherry vinaigrette
- Italian wedding soup: meatball, black kale, parmesan broth
Antipasto and entrata · all included
- Artisan meats, marinated olives, spiced almonds
- Mediterranean breads, infused oils and vinegars
- Goodness Grows Farms chicken salad with cranberries, almonds and lemon
- Parmesan potato wedges with peas and garlic butter
- Wood-fired vegetable caponata with caramelized balsamic
- Marinated feta with rosemary, lemon and black pepper
- Manicotti: house-made ricotta, lemon, black truffle, toasted pepper, white sauce
- Dessert: the chef’s selection of mini pastries and desserts
À la carte
Add to any lunch
- Seasonal fruit platter
- Cheese and cracker platter
- Sweet and salty snack cups: pistachio brittle, spiced Marcona almonds, caramel corn
- Truffle fries: parmesan, white truffle oil
Dinner is served
Seated dinner
Three passed appetizers, then a first course, your choice of mains with two sides, and dessert. Offer any three mains, or a duo plate plus a vegetarian option.
Passed appetizers
Choose three; more can be added
Cold
- Mushroom Bruschettamarinated portobello, whipped goat cheese
- Tomato Bruschettaheirloom tomato, garlic, basil, balsamic
- Tuna Crudored onion, yuzu vinaigrette, radish, pea tendrils
- Petite Capresebuffalo mozzarella, rainbow tomato, basil, balsamic vegetarian
- Goat Cheese Crostinifig, spiced honey, rosemary vegetarian
- Seafood Cevichewhite corn tortilla, tomato, avocado, citrus, chilies upgrade
Hot
- Char Siu Beef Sataykimchi aioli
- Lamb Meatballmint, vindaloo
- Crispy Cauliflowerchipotle, shallot oil, fine herbs vegetarian
- Panissechickpea fritter, crispy shallot, malt aioli vegetarian
- Black Garlic Potato Bitesaged cheddar mousse, chive
- Gnocchi Agli e Oliopotato gnocchi, garlic, small-batch olive oil, parmesan vegetarian
- Maine Scallopbacon, apricot, horseradish upgrade
- Peekytoe Crab Cakehot ’n’ sour mustard upgrade
First course
Choose one
- Arcadia Greensshaved root vegetables, toy box tomatoes, rosé champagne vinaigrette
- Caesarromaine hearts, pepperoncini rings, parmesan flake, garlic brioche, black pepper Caesar
- Chopped Wedgecured tomato, chive, pickled red onion, bacon, steakhouse ranch
Fish and fowl
Main course
- Herbes de Provence Chickenmelted leeks, mustard sauce
- Rosemary Chickenprovolone, prosciutto di Parma
- Swordfishmustard, champagne, herb chermoula
- Au Poivre Salmonwild mushroom, beurre blanc
- Striped Basslemon piccata, fried caper
- Halibutseed and nut, burnt lemon upgrade
Beef and pork
Main course
- Pork Loinwood-roasted mirepoix fall and winter
- Pork Tenderloinmojo, turnips, hominy grits, orange gastrique spring and summer
- Petite New York Stripthree peppercorns, brandy upgrade
- Filet Mignonred wine sauce upgrade
- Braised Short Ribroasted vegetable jus upgrade
Roots and stems
Main course
- Root Vegetable Bologneseroasted heirloom carrots, sofrito, rigatoni vegetarian; vegan on request
- Wild Mushroom Strudelgoat cheese fonduta, baby spinach vegetarian
- Cauliflowerwhole roasted cauliflower, dill-tomato chutney vegetarian
Duo plate
In place of three mains
- Filet Mignon Duowith your choice of fire-roasted shrimp or a jumbo lump crab cake upgrade
Gourmet sides
Choose two
- Glazed root vegetables
- Broccoli rabe
- Wood-roasted haricots verts
- Anson Mills wild rice
- Herb-roasted fingerling potatoes
- Whipped potato purée
Sweets
Choose one
- Popcorn Panna Cottacaramel corn, sea salt
- Pineapple Pound Cakecoconut cream
- Godiva Chocolate Moussestrawberry, cinnamon crumble, whipped cream
Additional courses
Add to any dinner
- Gazpacho Shooterchilled seasonal vegetables and olive oil
- Lobster Bisquecorn crema, tobiko, tarragon, by the cup
- Green Apple Sorbeta palate cleanser
- Seasonal Fruit Taster
Dishes marked “upgrade” are available at an added cost. If you offer more than one main, please mark each guest’s choice on their place card with a symbol or color.
Mix and mingle
Reception stations
Passed appetizers and three stations of your choice, so guests graze and mingle at their own pace.
Stations
Choose three
- Mediterraneangarlic–olive oil hummus, tabbouleh, artisan breads and pita, with roasted piquillo peppers, marinated feta, za’atar spiced chickpeas, cucumber salad, giardiniera and marinated olives
- From the Gardenchoose three: Arcadia greens, Caesar, wood-roasted baby carrots with goat cheese and chimichurri, or caprese
- The Stripcapicola and steak sliders, provolone, Red Devil hot sauce, Breadworks bread, sweet and sour cabbage, hand-cut fries; portobello sliders available
- From the Millrotini, ravioli or gnocchi, with sweet basil and D.O.P. tomato, parmesan cream sauce, grilled chicken, roasted garlic, spinach, burnt pine nut, sweet vinegar peppers and Parmigiano chef attendant
- Black and Gold Stadiumgarlic parmesan and buffalo chicken wings with ranch, blue cheese, carrots and celery; 50 Yard Line nachos with pickled jalapeño, BBQ pork and sour cream; PNC chicken tenders; PPG pretzel bites with cheese sauce and spicy mustard
- Mexican War Streetsachiote pork carnitas and chicken verde tinga, El Milagro chips and warm flour and corn tortillas, with cilantro and onions, queso fresco, pico de gallo, sour cream, jalapeño, pickled cabbage and three salsas; a vegan option on request
Passed appetizers
Minimum of 25 pieces each
Cold
- Mushroom Bruschettamarinated portobello, whipped goat cheese
- Tomato Bruschettaheirloom tomato, garlic, basil, balsamic
- Tuna Crudored onion, yuzu vinaigrette, radish, pea tendrils
- Petite Capresebuffalo mozzarella, rainbow tomato, basil, balsamic vegetarian
- Goat Cheese Crostinifig, spiced honey, rosemary vegetarian
- Seafood Cevichecorn tortilla, tomato, avocado, citrus, chilies
Hot
- Char Siu Beef Sataykimchi aioli
- Lamb Meatballmint, vindaloo
- Crispy Cauliflowerchipotle, shallot oil, fine herbs vegetarian
- Panissechickpea fritter, crispy shallot, malt aioli vegetarian
- Black Garlic Potato Bitesaged cheddar mousse, chive
- Gnocchi Agli e Oliopotato gnocchi, garlic, small-batch olive oil, parmesan vegetarian
- Maine Scallopbacon, apricot, horseradish
- Peekytoe Crab Cakehot ’n’ sour mustard
À la carte
Add to any reception
- Charcuterieartisan meats and cheeses with spiced Marcona almonds, house-made mustards and jams, Mediterranean breads
- Venti Fruits de Merraw and cooked shellfish in three tiers. Silver: Florida Gulf white shrimp cocktail. Gold: adds East Coast oysters and steamed mussels and clams. Platinum: adds Alaskan crab claws and olive oil–poached Maine lobster tails.
- From the Butcher’s Blockdry-aged prime rib, herb-roasted chicken, rosemary leg of lamb or wild king salmon en croute, with fingerling potatoes available chef attendant
- Dessertthe chef’s selection of mini pastries and desserts
For meetings
Meeting break stations
Served for up to one hour, alongside another food or beverage package.
Breaks
- Build-Your-Own ParfaitGreek and regular yogurt, house-made granola, berries, honey
- Morning Health Stationwhole fruit, granola bars, Greek yogurts
- Afternoon Health Stationcrudité cups with hummus and house dip, fruit cups, a mini trail mix bar
- Oatmeal Bardried fruit, fresh berries, honey, maple syrup, cinnamon sugar
- Homemade ChipsBBQ, ranch, sea salt
- Jumbo Cookieschocolate chunk, peanut butter, oatmeal raisin, by the dozen
- Ball ParkCracker Jack, soft pretzels with mustard
- Sweet Treatsbrownies, Rice Krispies treats, cookies
- Plattersseasonal fruit, or cheese and crackers, each for up to 10 guests
Drinks
- Coffee Barregular and decaf coffee, assorted teas, sugar and creamers; for an hour, a half day or all day
- Afternoon Pick-Me-Upcanned Coke products, regular and decaf coffee, assorted juices, bottled water
- Hydration Stationfruit-infused water, unsweetened iced tea, seasonal infused lemonade
Raise a glass
Beverage package
An open bar for two, three or four hours, with more hours available, or drink tickets and a consumption bar.
Liquor
All included
- Tito’s Vodka
- Tanqueray
- Bacardi Rum
- Captain Morgan Rum
- Cazadores Tequila
- Jim Beam Bourbon
- Jack Daniel’s Whiskey
- Dewar’s Scotch
Beer
All included
- Miller Lite
- IC Light
- Yuengling Lager
- Fat Head’s Head Hunter IPA
- Allagash White
- Bell’s Two Hearted Ale
Wine
Choose any three
- Chardonnay
- Pinot Grigio
- Sauvignon Blanc
- Sparkling White
- Rosé
- Pinot Noir
- Cabernet Sauvignon
Enhancements
Available to add
- Specialty cocktails: ask your event manager for the full list
- Liquor upgrades: Patrón Silver, Crown Royal, Grey Goose, Hendrick’s, Bulleit, Johnnie Walker Black, LaMarca Prosecco, Aperol, St-Germain, Chambord, White Claw and an after-dinner cold brew cocktail
- After-dinner cordials: Baileys, Kahlúa, amaretto
- Tableside wine service
- A non-alcoholic package with the open bar: iced tea or lemonade, Coke products, coffee and hot tea
- Drink tickets (at least two per guest) or a consumption bar
Good to know
- Upgraded liquors replace a standard choice rather than adding to the list.
- Wintergarden doesn’t serve shots or martinis.
Good to know
Planning details
How booking, timing, vendors and the day itself work.
Venue fee and minimum
Every event has a venue fee and a food and beverage minimum, which depend on the day of the week, the type of event and the time of year. Your quote shows both.
Booking and payments
A non-refundable deposit is due at booking, with your signed event agreement. Final menu choices are due at least 30 days before your event, and final payment five business days before.
Timing
Events at Wintergarden can start at 8 a.m. and must end by 11 p.m. Vendors, decorators and deliveries can arrive up to four hours before your start time.
Linens and seating
Included: dining tables, silver chiavari chairs, high and low cocktail tables, banquet tables with linens, cloth napkins in your choice of color, flatware and stemware. Floor-length linens are available to rent.
Staffing
All event staff are included, with at least one server for every 25 guests and one bartender for every 50 at seated events. Your sales manager handles the planning, and our operations team runs the day. Some stations need a chef attendant for two hours.
Food and drink
All food and drink is prepared by Wintergarden and enjoyed at the venue; exceptions need our events team’s approval in advance. All alcohol is served by Wintergarden’s trained staff, who ask for photo ID from anyone who may be under 21 and may decline service to anyone underage, without ID or who appears intoxicated.
Your vendors
Every vendor you hire follows Wintergarden’s procedures for setup, loading hours, fire codes and noise, and their names and contact details go to your event coordinator. Vendors must be insured, licensed in Pennsylvania where applicable, and provide two certificates of insurance naming HRLP Fourth Avenue, LLC and Bottleneck Management, Inc. as additional insured. Discounted vendor meals may be available.
Decor and entertainment
Bring in your own decor and decorator, and our staff set up the room as planned with you. DJs, bands and other entertainment are welcome; plan power and placement with your event coordinator. Open-flame candles need a permit and inspection from the Pittsburgh Bureau of Fire.
Plan your menu
Tell us your date and guest count, and our events team will walk you through the options.