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 HOST YOUR HOLIDAY PARTY AT BISHOP’S POST!

It’s that time of year again! Consider Bishop’s Post to host your celebration of another successful year. Whether you’re looking to plan a company get-together, enjoy an intimate family dinner, or even just to enjoy some holiday martinis and cocktails- we’ve got the perfect setting for you.

With four spacious and unique dining spaces to chose from, Bishop’s Post can accommodate any of your holiday event needs. Our Executive Chef will tailor an exquisite menu to your liking; anything from steaks and scallops, to hor d’evours and appetizers.

Our event spaces do fill up quickly, so to book your event today, contact: Jade, Director of Special Events at 636-439-0831 or by email at jade@bishopspost.com.


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Join us for Restaurant week and enjoy our $30 and $45 options and remember both options will go to benefit Friends with kids with cancer.

Our $30 option will offer

House Salad- Mixed greens, julienne vegetables, grated parmesan, sun flower seeds, garlic croutons, and strawberry vinaigrette.

Caesar Salad- Romaine lettuce, garlic croutons, Parmesan, and caesar dressing.

Chicken linguine- Tomato, mushroom, linguine, grilled chicken. garlic parmesan cream sauce.

Beer battered shrimp tempura- served with house made coleslaw and french fries.

Creme Caramel, french flan

Chocolate brownie, ala mode

Our $45 option will offer

Cup of spicy seafood gumbo.

Wedge salad- Bacon, tomato, crumbled blue cheese, red onion, garlic croutons, and a parmesan peppercorn dressing.

12oz New York strip with shoestring potatoes.

Asian Tuna, Panko encrusted tuna, wasabi whipped potatoes, sesame slaw, soy beurre blanc.

Creme Caramel, French flan

Chocolate brownie, ala mode

"All Things Oregon" "Wine Dinner

Friday October 11th at 6:30-9:00

Garden and Post Room

Cost: $100.00 plus tax and gratuity.

Course 1 : Passed Oregon Oysters & Grilled Shrimp Crostini

Paired with 2018 Penner Ash Viognier

Course 2: Dungeness Crab and Corn Chowder

Paired with 2017 Siduri Yamhill Carlton Pinot Noir

Course 3: Maple Mustard wild caught Salmon, crispy Brussel sprouts, fingerling potatoes, butternut squash puree.

Paired with 2016 Penner Ash Willamette Valley Pinot Noir

Course 4: Coffee Rubbed grass fed Beef Strip loin, celery root silk, charred spinach, cherry demi glaze, crispy potatoes.

Paired with 2017 Siduri Zena Crown Pinot Noir

Course 5: Blackberry Hazelnut Crisp, whipped goat cheese.

Paired with 2016 Penner Ash Shea Vineyard Pinot Noir

Reservations required:

Please RSVP at Bishops Post, by October 4th.

636 536-9404