1 THE RIVER CLUB WEDDING GUIDE Located at the top of the Wells Fargo Center, The River Club commands a spectacular panorama of the bustling Jacksonville Landing, the city s downtown district and breathtaking views of the St. Johns River. Our convenient downtown location makes The River Club the ideal rendezvous for your entertainment and business needs. The Club has been serving its members and guests for over fifty years, and has become a focal point for the social and business entertainment of prominent professionals, dignitaries, businesses, government and academic leaders. It has also been the premier site of the most elegant weddings and receptions in the greater Jacksonville area. At The River Club the only thing more breathtaking is the view. Whether it s an intimate dinner for two, a seminar for one hundred or a gala reception of four hundred, The River Club can accommodate your needs with style. All banquet rooms feature floor to ceiling window views and each is the ideal setting for both business and social entertaining and provides distinctive hospitality, impeccable service and unsurpassed cuisine. From a business luncheon or dinner, a rehearsal dinner or wedding reception, an anniversary or birthday celebration, The River Club will assist in planning it all from start to finish, including selecting a menu and fine wines, choosing the room arrangement and deciding on the best setting to make your event extraordinary. The River Club s Catering Department prides itself in providing the finest in professional service. An experienced Catering Manager will assist you to personally coordinate the many food and beverage details leading to a spectacular event.
2 BANQUET POLICIES & GENERAL EVENT INFORMATION EVENT SERVICE TIMES Breakfast: 7:00 am until 10:00 am Lunch: 11:30 am until 3:00 pm Dinner: 5:00 pm until 11:00 pm All special events are subject to a four hour time limit. Additional time may be purchased at the rate of $ per half hour. The River Club may be opened during non-business days or hours when requirements are met. More information is available upon request. PRIVATE ROOMS Individual Banquet Rooms are available by prior reservation with the satisfaction of the food and beverage minimum before tax and service charge as stated on your contract. MEMBER SPONSORSHIP OF NON-MEMBERS A member sponsoring a non-member for use of The River Club banquet facilities agrees to assume full responsibility for that event as if it were his or her own. A sponsoring member accepts full financial responsibilities for payment of the sponsored event in case of default of payment by the non-member. When non-payment of the event reaches 60 days, the event s balance will be automatically applied to the sponsoring member s account. The member s account must remain current throughout the sponsorship term or the sponsorship will become void. Confirmation of sponsorship must be provided by a River Club member in writing prior to the event. TAX AND SERVICE CHARGE A 20% service charge and 7% sales tax will be added to each food and beverage sale. Any service charge, made to a customer for the service of any food or drink product, is considered part of the sales price and is taxable. DEPOSITS & PAYMENT ARRANGEMENTS A Non-Refundable, Non-Transferable Deposit of $ is required by Members and Non- Members in order to secure the space for weddings, December events, Friday and Saturday evenings. Upon receipt of your deposit, the event will be considered definite. For Non- Members, Weddings and December Events, 50% of the food and beverage spending minimum is required six months prior to the event date. The final estimated contract balance is required 30 days prior to event. If the estimate is high, the difference will be refunded to the client by check within two weeks following the event. If the estimate is low, the difference will be billed to client, and due upon receipt. Event Charges are master billed and payment arrangement via separate guest checks is not available. Payment for deposits and event charges will be accepted in the form of personal or business check, cash or money order. Credit Card payment is not accepted.
3 CANCELLATION Weddings and December Events - Cancellation of events within six (6) months of event date is subject to a cancellation fee of fifty percent of the food and beverage spending minimum before tax and service charge. Any wedding reception or December event canceled within (1) month of event date will be charged the full estimated contract balance including tax and service charge. General Events (excludes Wedding and December events) - Cancellation of events within seven (7) days of event date is subject to a cancellation fee of fifty percent of the food and beverage spending minimum before tax and service charge. Any event canceled within (3) business days of event date will be charged the full estimated contract balance including tax and service charge. CATERING COMMUNICATIONS All planning regarding your special event must be directed only through your Event Manager. Changes in finalized event arrangements, including attendance guarantees, time changes, menu, cancellations and other planning specifics cannot be handled via a receptionist or telephone voice mail system. MENU REQUIREMENTS (Please Read Carefully) All preliminary Menu Arrangements must be supplied to your Event Manager by two weeks prior to general events and four weeks prior to weddings and December events. Hosts of Parties pre-selecting more than one entrée, but no more than three entrees, must provide an exact count of each choice of entrée in advance according to the specified guarantee time. All Appetizers, Soups, Salads and Desserts must consist of a Single Choice. Host to provide Place cards denoting each guest s menu choices when selecting a choice of entrée. All Beef Items are prepared to a Medium Temperature unless otherwise specified. GUARANTEE REQUIREMENTS A confirmed guest attendance number is required by 10:00 am, three business days prior to your event (five days for weddings and December events). The Club will automatically prepare for 5% over the host s guaranteed attendance without charge to host, unless overage is used on night of event. If no guarantee is provided, we will charge the original estimated attendance, or the actual number served, whichever is higher.
4 FOOD AND BEVERAGE ON PREMISES Food and Beverage not purchased from The River Club (with the exception of a wedding cake or specialty cake) will not be permitted on club premises. No alcoholic beverages may be brought to, served or consumed on the Club premises except through regular club channels. Sales of intoxicating beverages will be in accordance with state and federal regulations. Shots of alcoholic beverages are not permitted under any conditions. Services of alcohol will not continue for a period longer than four (4) hours. INDEPENDENT VENDORS All outside vendors are responsible for their own products and/or deliveries, and will be accepted into the Club premise no earlier than two hours before your scheduled event start time. Independent Vendors must communicate only through Club management, and follow all River Club policies at the discretion of management. The Club does not permit the affixing of signs, posters, banners or decorations of any sort on the walls, floor or ceiling of rooms. The cost of labor, repair and/or replacement will be passed onto the client. All Outside Vendors are required to strike all equipment no later than 60 minutes following each event. AUDIO VISUAL EQUIPMENT The Club s Event Manager can assist you by arranging audio visual equipment for your event, with prior notice. The charges for this equipment, when applicable, will be charged to your event. LIABILITY The River Club does not assume responsibility for the damage or loss of any merchandise or articles brought into the club or any item left unattended. Host is responsible for any and all damage, theft or breakage that they, their guests or vendors cause. ATTIRE Business Dress or Business Casual is required; appropriate denim is allowed. Hats, Shorts and Athletic attire do not comply with the Club s dress code. Please direct further questions to your Event Manager. MEDIA The Club s premises shall not be used for public forum or other similar purposes. Media coverage and interviews, exhibitions, or photography in any area of the Club are strictly prohibited without specific written approval. Personal photography, audio-visual or other similar equipment may be permitted only in the private rooms on the condition that same is in good taste and that other guests of the Club are not disturbed.
5 WEDDING FOOD & BEVERAGE MINIMUM GUIDE The River Club does not charge a rental fee for Reception locations; however, food and beverage minimums must be observed. All minimums listed here reflect evening events and do not include tax and gratuities. Should you need daytime event charges, please ask your Event Manager. Event Space Maximum Food & Beverage Banquet Minimum Attendance Charge (Seating for all guests) Entire Club 350 $21,000 Entire 35 th Floor 250 $10,500 River Ballroom 200 (160 w/ DF) $7,000 River 1 60 $2,100 River 2 40 $1,400 River 3 60 $2,100 Florida Ballroom 150 (110 w/ DF) $5,250 Florida 1 60 $2,100 Florida 2 30 $1,050 Florida 3 40 $2,100 Ortega Room 60 $2,100 All wedding ceremonies are subject to a $ Service Fee plus tax. Private Room for Wedding Ceremony Ceremony in the Florida Room with Reception in the River Room Maximum Seating of 150 guests for a Ceremony *Sunday Events Please contact the Event Sales Team for more information
6 Plated Menus ALL ENTREES INCLUDE: Domestic and European Cheeses elegantly displayed with Local and Tropical Fruits and Berries, Sliced Baguette and assorted Crackers Choice of Three Butler Passed Hors d oeuvres during the Cocktail Reception River Club Gourmet Salad - Organic Field Greens, Radicchio, Frisée and Spinach with Roma Tomatoes, Carrot Curls and European Cucumbers and finished with a Raspberry Vinaigrette Chef s Selection of Seasonal Vegetable & Starch Freshly Baked Rolls & Butter Tableside Coffee & Tea Service Complimentary Champagne Toast MEDITERRANEAN CHICKEN Marinated in Extra Virgin Olive Oil, Italian Basil & Sundried Tomatoes TILAPIA Pan Seared Tilapia with a Mango & Chive Salsa, Olive Oil and Red Wine Vinaigrette FILET OF BEEF TENDERLOIN WITH BLACK TRUFFLE SAUCE Eight ounce Beef Tenderloin seared with an Herb Oil, Served with Au Jus FILET MIGNON AND LEMON GRASS SHRIMP A four ounce Petite Filet Mignon with Potato Crisps and Merlot Demi Glaze with Three Lemon Grass Marinated Shrimp accented by Fresh Basil, Olive Oil and Citrus Cream CERTIFIED ANGUS BEEF FILET MIGNON & OCEAN CATCH DU JOUR Four ounce Filet Mignon and Four ounce Fresh Catch with Chef s Choice of Preparation and Sauces
7 Buffet Selections BUFFETS INCLUDE: Domestic and European Cheeses elegantly displayed with Local and Tropical Fruits and Berries, Sliced Baguette and assorted Crackers Choice of Three Butler Passed Hors d oeuvres during the Cocktail Reception Freshly Baked Rolls & Butter Tableside Coffee & Tea Service Complimentary Champagne Toast during Dinner ST. JOHN S DINNER BUFFET Soup of the Day Couscous Salad with Roasted Bell Pepper, Raisins and Lemon-Mint Vinaigrette Organic Mixed Field Greens Salad with Grilled Portobello Mushrooms with Assorted Homemade Salad Dressings Grilled Salmon with Lemon-infused Olive Oil Grilled Chicken Breast, Tomatoes, Black Olives and Marsala Wine Sauce Oven Roasted Red Bliss Potatoes Vegetable Medley RIBAULT DINNER BUFFET Soup of the Day Hearts of Romaine, Caesar Dressing and Asiago Croutons Cucumber and Vine Ripe Tomato Salad with Basil Vinaigrette Sea Bass with Tomato Concasse New York Steaks, simply grilled with Merlot Demi-Glace Grilled Chicken Breast with Balsamicmarinated Tomatoes and Portobello Mushrooms Roasted Yukon Gold Potatoes with Rosemary and Garlic Seasonal Vegetables
8 Hors d Oeuvres Receptions PACKAGE I Choice of Four Butler Passed Hors d oeuvres during the Cocktail Reception Chef Attended Stations Complimentary Champagne Toast Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon CHEESE & FRUIT DISPLAY Domestic and European Cheeses elegantly displayed with Local and Tropical Fruits and Berries, Sliced Baguette and Assorted Crackers CAESAR SALAD STATION Crisp Romaine Hearts hand tossed with Garlic Herb Sourdough Croutons, Freshly Grated Parmesan Reggiano Cheese and Caesar Dressing PASTA STATION WITH GRILLED CHICKEN Fresh Penne and Tortellini Pastas Marinara Sauce Caramelized Vidalia Onion Alfredo Served with grated Parmesan Cheese, Spicy Olives, Roasted Peppers, Fresh Herbs and Homemade Garlic Bread CARVING STATION Carving Station includes Freshly Baked Rolls HERB SEARED SIRLOIN Served with Whole Grain Mustard and Cajun Mayonnaise A 20% service charge and 7% sales tax will be added to all food and beverage sales
9 PACKAGE II Choice of Four Butler Passed Hors d oeuvres during the Cocktail Reception Chef Attended Stations Complimentary Champagne Toast Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon ITALIAN ANTIPASTO DISPLAY Salami, Prosciutto, Mozzarella, Marinated Artichoke, Zucchini, Yellow Squash, Roma Tomatoes and Provolone Cheese with Italian Bread MASHED POTATO STATION Yukon Gold, Idaho, Sweet Potatoes, and Olive Crushed Red Potatoes With Mushroom Gravy, Cheddar Cheese, Boursin Cheese, Broccoli, Sour Cream, Chives, Baby Shrimp, Bacon, Butter, Brown Sugar and Pecans MARYLAND STYLE CRAB CAKE STATION Crab Cakes made with Jumbo Lump Crabmeat accented by Fried Green Tomatoes, Louisiana Cream Sauce and Remoulade Sauce STEAK AU POIVE STATION Miniature Certified Angus Beef Tenderloin flamed tableside with Cognac and Cracked Black Pepper Sauce A 20% service charge and 7% sales tax will be added to all food and beverage sales
10 PACKAGE III Choice of Four Butler Passed Hors d oeuvres during the Cocktail Reception Chef Attended Stations Complimentary Champagne Toast Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon CHEESE & FRUIT DISPLAY Domestic and European Cheeses elegantly displayed with Local and Tropical Fruits and Berries, Sliced Baguette and assorted Crackers PASTA STATION Fresh Penne and Tortellini Pastas Marinara Sauce Caramelized Vidalia Onion Alfredo Served with grated Parmesan Cheese, Spicy Olives, Roasted Peppers, Fresh Herbs and Homemade Garlic Bread BAY SHRIMP PROVENCAL with Fresh Tomatoes, Garlic and Linguini with Basil Cream Sauce CARVING STATIONS Carving Station include Freshly Baked Rolls Horseradish and Garlic Crusted Tenderloin of Beef Served with Cajun Mayonnaise Oven Roasted Whole Tom Turkey Served with Cranberry Mayonnaise and Dijon Mustard A 20% service charge and 7% sales tax will be added to all food and beverage sales
11 HORS D OEUVRES Bruschetta Fresca Roasted Pork Medallions with Homemade Mango Chutney on Toasted Baguette Portobello Mushroom Tapenade Prosciutto and Tomato on Garlic Crostini Curried Chicken Salad and Raisin Tartlet Assorted Mini Quiches Shrimp Gazpacho Shooter Spinach and Feta Cheese in Flaky Phyllo Pastry Monte Cristo Shrimp Casino Asparagus Wrapped in Phyllo Caramelized Onions and Gruyere Cheese in Brioche Beef or Chicken Satays with Ponzu Sauce Panko Crusted Brie with Tomato Coulis Blackened Scallop with Red Pepper and Cilantro Gulf Shrimp and Chili Horseradish Bacon-wrapped Sea Scallop with Creamed Horseradish Beef Wellington Coconut Shrimp with Sweet Plum Sauce Brie & Fresh Tomatoes en Croute Edamame Spring Rolls Kobe Beef Sliders with American Cheese & Caramelized Onions Coconut and White Sesame Seed Chicken Nassau Sautéed Mini Crab Cakes with Remoulade Sauce Blackened Beef Tenderloin on Sourdough Crostini with Cilantro Mayonnaise Sesame Tuna Tartar on Pickled Cucumber Lollipop Lamb Chops with Au Jus Lobster Medallion on Sourdough Crostini with Caviar A 20% service charge and 7% sales tax will be added to all food and beverage sales
12 ADDITIONAL DISPLAYS AND STATIONS The following items may be substituted in the aforementioned packages. *Per person pricing is subject to change based on selections* CRUDITÉS A colorful array of Garden Fresh Vegetables with Blue Cheese Dip ANTIPASTO Salami, Prosciutto, Mozzarella, Marinated Artichoke, Zucchini, Yellow Squash, Roma Tomatoes and Provolone Cheese with Italian Bread FLAT BREAD ~Basil, Roma Tomato, Olive Oil & Asiago ~Portobello Mushrooms, Shallots, Mozzarella & Aged Balsamic Syrup ~Mayport Shrimp, Scallions & Fresh Mozzarella White Sauce ~Pancetta, Tomatoes, Olive Oil, Prosciutto, Oregano & Pecorino Cheese SLIDERS (Serves 4 pieces per person) Kobe Beef, BBQ Pulled Pork and Honey Fried Chicken RC Blue Cheese House Chips and Assorted Condiments TAPAS Marinated Olives, Feta Cheese, Hummus, Pita Crisps, Bruschetta, Grilled Asparagus, Mushrooms, Fresh Avocado Salad, Shrimp Pesto, Calamari and Beef Tenderloin Satays SUSHI Assorted Sushi Rolls to Include: Tuna, Salmon, Crab, Pickled Ginger, Wasabi, Soy, Ponzu, Chili and Shrimp Sauces RISOTTO Portobello Mushroom with sautéed Chicken CHILLED SEAFOOD Fresh Jumbo Shrimp: (Market Price) Oysters on the Half Shell: (Market Price) Snow Crab Claws: (Market price) Served on a Bed of Ice with Spicy Mustard, Remoulade Sauce, Cocktail Sauce and Lemon Wedges BAKED FRENCH BRIE EN CROUTE (Serves 30 people) Toasted Almonds, Honey, Fresh Berries and French Baguette Rounds SPINACH & BOURSIN CHEESE SALMON BAKED IN PUFF PASTRY (Serves 40 people) Served chilled and sliced with Dill Remoulade and Red Onion Chutney ROASTED BEEF TENDERLOIN (Serves 25 people) Sliced and served room temperature with Cajun Mayonnaise CAESAR SALAD Crisp Romaine Hearts hand tossed with Garlic Herb Sourdough Croutons, Freshly Grated Parmesan-Reggiano Cheese and Caesar Dressing LOCAL SHRIMP & GRITS Sautéed with Tomatoes, Garlic and Scallions served with side of Creamy Grits with Bacon, Andouille Sausage, Chives, Cheddar Cheese, and Parmesan-Reggiano Cheese ASIAN STIR FRY Stir-Fried Vegetables and Lo Mein Noodles sautéed with Teriyaki Hoisin Sauce A 20% service charge and 7% sales tax will be added to all food and beverage sales
13 CARVING STATIONS Portion size is based on 2 3 oz. per person. Carving Stations include Freshly Baked Roll. We proudly serve Certified Angus Beef products ROASTED PORK TENDERLOIN (Serves 25 portions) Stewed Cabbage, Grain Mustard and Apple Demi-Glaze SWEET HONEY GLAZED PIT HAM (Serves 40 portions) Dijon Mustard and Garlic Aioli SPINACH & BOURSIN CHEESE SALMON BAKED IN PUFF PASTRY (Serves 40 portions) Dill Remoulade and Red Onion Chutney DOMESTIC RACK OF LAMB (Serves 10 portions) Rosemary, Extra Virgin Olive Oil and Mint Jelly **Add Chef s Choice of Fresh Seasonal Vegetable Medley to any Station: $4.00 per person** A 20% service charge and 7% sales tax will be added to all food and beverage sales
14 BEVERAGE SELECTIONS All liquor and wine is charged per measured 10th of the bottle based on consumption. A hosted bar must be set for parties of 20 or more. A $ plus tax and gratuity beverage spending minimum must be met, or the difference charged accordingly for private bar set up and staffing. PRODUCT DELUXE PREMIUM SELECT Vodka Smirnoff Stoli Ketel One Gin Bombay Tanqueray Nolet s Gin Rum Myer s Platinum Bacardi Silver Bacardi Silver Spiced/Dark Rum Cruzan 9 Spiced Captain Morgan Bacardi Oakheart Bourbon Jim Beam Jack Daniels Bulleit Blend Canadian Club Crown Royal Crown Reserve Scotch Johnny Walker Red Dewar s Chivas Regal Single Malt Glenfiddich 12 Glenmorangie Tequila Camarena Camarena Milagro HOUSE WINES BY DISCOVERY Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and Pinot Grigio House Champagne (per bottle) Domestic Beer Imported Beer Assorted Sodas Bottled Water Assorted Juices (per gallon) Starbucks Regular & Decaf Coffee Hot Tea CASH BAR Cash Bars are subject to the above mentioned $ beverage spending minimum before tax and gratuity. A cashier s fee of $15.00 per hour will be incurred on all cash bars. HOUSE PREMIUM DELUXE HOUSE WINE DOMESTIC BEER IMPORTED BEER ASSORTED SODAS BOTTLED WATER A 20% service charge and 7% sales tax will be added to all food and beverage sales