BOOTH INTERNAL EVENING MENUS

Transcription

1 BOOTH INTERNAL EVENING MENUS

2 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 2 of 13 PASSED HORS D OEUVRES SELECTIONS: Crostini with Goat Cheese, Roasted Red Pepper and Shallot Relish Tomato Consume Shooter with Poached Shrimp Heirloom Tomato and Buffalo Mozzarella Skewers with Aged Balsamic and Basil Pesto Mini Vegetable Egg Rolls with Chinese Hot Mustard Sauce Mini Lamb Burger with Fresh Tzatziki Sauce Wood Grilled Hanger Steak with Salsa Verde on a Toasted Baguette Thai Style Pork Dumplings with Spicy Ponzu Mini Cheeseburger on Brioche Bun with Dill Chip and Grape Tomato Chipotle Chicken and Black Bean Tostones with Queso Fresco and Shaved Radish Smoked Salmon Pizza with Crème Fraîche, Domestic Caviar and Chives Mixed Seafood Sausage with Avocado Salad and Spicy Horseradish Spago s Signature Spicy Tuna Tartar on Crisp Sesame Wonton Maryland Style Crab Cakes with Basil Aioli Coconut Shrimp with Piña Colada Cream Roasted Red Pepper Hummus on a Shallot Thyme Cracker Blue Corn Tostada with Shrimp Ceviche Watermelon Cube with Feta and Tarragon-Balsamic Syrup Mini Open-faced Tuna Slider with Miso Aioli on Sesame Brioche Bun $6.00 per person $4.30 per person $6.55 per person $6.55 per person $4.30 per person $4.30 per person $6.00 per person Minimum 1 Hour of Service Based on 1 Hour of Service, In 1 Location

3 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 3 of 13 BUFFET HORS D OEUVRES SELECTIONS: Vegetable Crudités Platter with Creamy Herb Dip Imported and Domestic Cheese Platter with Gourmet Crackers Spanish Tapas Platter with Roasted Peppers, Serrano Ham, Spanish Chorizo, Marinated Asparagus, Aged Manchego Cheese, Cured Olives and Artichokes Housemade Tri-colored Tortilla Chips with Salsa Fresca and Guacamole Roasted Red Pepper Hummus and Pita Chips Mini Caramel Braised Pork Banh Mi Sandwich Assorted Bowls of Bruschettas to include: White Bean with Prosciutto, Tomato & Basil Relish, Olive Tapenade, and Assorted Flatbreads Wolfgang Puck Focaccia Pizzas Parmesan Crisp with Asparagus Mouse Fire Roasted Vegetable Empanadas with Avocado Salsa Chicken or Beef Satays with Spicy Peanut Sauce Roasted Chicken and Poblano Flautas with Pico De Gallo, Shaved Radish and Queso Cojita Mini Corncakes with Avocado Salsa Mini Calzones Stuffed with Sausage and Fontina Meatballs: Choice of Italian, BBQ, Swedish or Asian Style Chinois Chicken Salad in Mini To-Go Containers Mini Cheeseburger with Aged Cheddar & Remoulade on a Brioche Bun Jumbo Shrimp Cocktail with Spicy Horseradish Sauce Arancini: Crisp Risotto Stuffed with Fresh Mozzarella Served with a Roasted Tomato Basil Sauce Mini Twice Baked Potato with Applewood Smoked Bacon, Chives, Aged Cheddar and Crème Fraîche $6.20 per person $6.20 per person $4.20 per person $6.20 per person

4 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 4 of 13 Minimum 1 Hour of Service Based on 1 Hour of Service, In 1 Location RECEPTION MENU PACKAGE A Buffet Selections: Spanish Tapas Platter with Roasted Peppers, Serrano Ham, Spanish Chorizo, Marinated Asparagus, Aged Manchego Cheese, Cured Olives and Artichokes Imported and Domestic Cheeses with Fresh Fruit and Berries, Caramelized Walnuts, Garlic Crostini, Walnut Toast and Flat Breads Chickpea & Roasted Red Pepper Hummus and Warm Flatbreads House Made Tortilla Chips with Salsa Fresco and Guacamole *** Waiter Passed Hors d oeuvres: Heirloom Tomato and Buffalo Mozzarella with Aged Balsamic and Basil Pesto Maryland Style Crab Cakes with Basil Aioli Crostini with Truffled White Bean Puree and Prosciutto Wood Grilled Hanger Steak with Salsa Verde on Toasted Baguette $30.10 Per Person

5 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 5 of 13 Based on 1.5 Hours of Service RECEPTION MENU PACKAGE B Buffet Selections: Grilled Vegetables and Raw Vegetable Crudité Platter with Herb Dip Imported and Domestic Cheeses with Fresh Fruit and Berries, Caramelized Walnuts, Garlic Crostini, Walnut Toast and Flat Breads Spago Housemade Sausages with Assorted Mustards Assorted Bowls of Bruschettas to include: White Bean with Prosciutto, Tomato & Basil Relish, Olive Tapenade, and Assorted Flatbreads *** Waiter Passed Hors d oeuvres: Mini Vegetable Eggrolls with Chinese Hot Mustard Sauce Mini Gorgonzola Burger on Brioche Bun with Dill Chip and Grape Tomato Thai Style Pork Dumplings with Spicy Ponzu Shrimp Tempura with Black Bean and Ginger Vinaigrette Spago s Signature Spicy Tuna Tartar on Crisp Sesame Wonton

6 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 6 of 13 $36.30 Per Person Based on 1.5 Hours of Service STATION SELECTIONS Meat Carving Station (Choose 2 of the following) Oven Roasted Alaskan Salmon With Shallot and Dill Cream Porketta Roast With Assorted Mustards Slow Roasted Turkey Breast With Fresh Cranberry Sauce and Garlic Aioli Pepper Crusted Strip Loin of Beef With Horseradish Sauce $12.30 Per Person Based on one and a half hour reception Add: Beef Tenderloin with Horseradish Sauce or Leg of Lamb with Fresh Mint Jelly An additional $3.90 Per Person

7 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 7 of 13 All of the Above Served with Silver Dollar Rolls MINIMUM ORDER OF $200 IS REQUIRED FOR ALL FOOD STATIONS ADDITIONAL CHEF FEE FOR MEAT AND SEAFOOD CARVING STATIONS Seafood Station (Choose 2 of the following) Jumbo Shrimp With Horseradish Cocktail Sauce and Fresh Lemon Giant Crab Claws With Mustard Mayonnaise and Fresh Lemon Crawfish & Oysters With Horseradish Cocktail Sauce and Fresh Lemon Smoked Salmon or Smoked Sturgeon With Chopped Egg, Diced Red Onions, Capers, Lemons and Toast Points $17.80 Per Person Sushi Station (Choose 3) Gleacher Maki - California Roll Spicy Tuna Maki Shrimp Maki Salmon Maki BBQ Eel Maki

8 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 8 of 13 $21.85 Per Person *MINIMUM ORDER OF $200 IS REQUIRED FOR ALL FOOD STATIONS *ADDITIONAL CHEF FEE FOR MEAT CARVING AND SEAFOOD STATIONS Risotto Station (Choose 2 of the following) Grilled Vegetable with Fresh Herbs Roasted Summer Sweet Corn and Red Pepper Seafood with Crisp Ginger $10.10 Per Person Fresh Fruit Display Ambrosia Fruit Kabobs With Sour Cream and Brown Sugar Dipping Sauce $5.55 Per Person Fresh Sliced Seasonal Fruit $5.00 Per Person

9 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 9 of 13 *MINIMUM ORDER OF $200 IS REQUIRED FOR ALL FOOD STATIONS *ADDITIONAL CHEF FEE FOR MEAT AND SEAFOOD CARVING STATIONS HOSTED RECEPTION BEVERAGE Based on Consumption per serving Premium Brand Liquors Well Brand Liquors House Red & White Wines Imported Beer Domestic Beer Bottled Waters & Soft Drinks $7.35 each $5.55 each $5.55 per glass $5.00 each $4.75 each $3.60 each Full Premium Open Bar Premium Brand Liquors House Red & White Wines Imported & Domestic Beers Bottled Waters and Soft Drinks $17.00 Per Person $10.00 Per Person For one and a half hours of service For each additional hour Full Well Open Bar Well Brand Liquors House Red & White Wines Imported & Domestic Beers Bottled Waters and Soft Drinks

10 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 10 of 13 $13.85 Per Person $8.35 Per Person For one and a half hours of service For each additional hour Premium Wine and Beer Package House Red & White Wines Imported & Domestic Beers Bottled Waters & Soft Drinks $11.60 Per Person $6.70 Per Person For one and a half hours of service For each additional hour PLATED DINNER (Please Select ONE Item from Each Category) First Course All of the following served with freshly baked breads and sweet butter Spinach Salad with Strawberries, Feta Cheese and Candied Pecans Tossed in Raspberry Vinaigrette Frisée, Arugula and Grilled Radicchio with Shaved Parmesan Tossed in Red Wine Vinaigrette Heirloom Tomato and Melon Salad with Mozzarella, Balsamic and Fresh Basil Tomato and Goat Cheese Tart with Petite Greens Tossed in Our House Vinaigrette Second Course Pan Seared Chicken, Garlic Potato Puree, Seasonal Fresh Vegetables and Natural Jus

11 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 11 of 13 Chicken Roulade with Sautéed Spinach, Swiss Cheese, Seasonal Vegetable, Potato Puree and Roasted Tomato Sauce Strip Loin of Beef Roulade with Asparagus, Prosciutto and Sliced Yukon Potatoes in a Chimichurri Sauce Herb Crusted Atlantic Salmon, Farm Fresh Vegetables, Basil Potato Puree and Red Pepper Coulis $50.55 Per Person Second Course Continued Traditional Beef Wellington with Potato Puree and Sautéed Seasonal Vegetables in a Peppercorn Sauce Herb Roasted Chicken with Potato Gnocchi, Summer Vegetables and Natural Jus Wild Striped Bass with Ragout of Fennel, Fava Beans, Asparagus, Pearl Onions and Citrus-Olive Oil Herb Roasted Pork Loin, Parmesan New Potatoes, Sweet Corn and Hominy Risotto with Natural Savory Jus Paprika Salmon with Yukon Puree, Spinach, Radicchio and Saffron Cream Sauce $55.60 Per Person Steamed Maine Lobster and Sweet Corn Tamale with Creamy Chiles and Leeks $67.25 Per Person

12 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 12 of 13 Grilled Fillet Mignon and Sea Scallops with Spring Onion and Horseradish Whipped Potato, Baby Vegetables and Red Wine Sauce Pepper Crusted Tenderloin of Beef and Maryland Style Crab Cake with Sauce Béarnaise, Farm Stand Vegetables and Yukon Potato Puree $72.90 Per Person Third Course Chef s Selection of Daily Miniature Desserts (served individually OR family style) Wolfgang s Famous Chocolate Truffle Cake with Whipped Cream and Seasonal Fruit House Baked Strawberry Shortcake Crisped Butterscotch Cream Brulee Mango Cheesecake with Raspberry Coulis Dark Roasted Coffee Decaffeinated Coffee Assorted Teas Cream, Sweeteners & Lemon Wedges CATERING POLICIES & PROCEDURES Thank you for choosing the Gleacher Center for your upcoming event. Please find enclosed some key catering details that may pertain to your function: A catering manager will be assigned to you at least two weeks prior to the date of your event and is responsible for all food and beverage arrangements within the Gleacher Center. Catering managers must be notified no later than 2 weeks prior to each function with the client s specific menu selections. If selections are not received prior to 2 weeks, catering managers may not be able to guarantee preferred selections. A final guest count of the exact number of guests scheduled to attend your event is required by noon, 72 business hours prior to your function (excluding Saturday and Sunday). If no guarantee is given, the numbers as contracted will automatically become the guaranteed count. The client will be billed for the guaranteed guest count or actual number of guests, whichever is greater. No food or beverages of any kind will be permitted outside the event space by the patron, guests or invitees.

13 2013 Booth Evening Menus All Pricing is Inclusive of Gratuity and Tax-Exempt 13 of 13 No food or beverages of any kind will be permitted to be brought into the event space by the client, guests or invitees from the outside. All Service is sequential. Breaks in service will incur additional service charges. All evening event prices as quoted herein are inclusive of set up, equipment, and gratuity. Additional service charges may be assessed based on contracted menu. ALL Plated Dinner Services and ANY Catering Services on a Sunday will be subject to service charges, based on contracted menu. Service Charges: Bartenders: $ each based on a minimum 4 hours recommended 1 per 100 guests Supervisor: $ each based on a minimum 4 hours recommended 1 per 100 guests Chef: $ each based on a minimum 4 hours recommended 1 per 100 guests Waitstaff: $ each based on a minimum 4 hours (Receptions: recommended 1 per 20 guests, Plated Services: recommended 1 per 10 guests) Cancellation Cancellation within 5 business days prior to the first scheduled function date will result in a 50% cancellation fee based on the anticipated billing. Client is liable for 100% of total food and beverage charges should cancellation occur less than 72 business hours prior to the first scheduled function. Contracts for food and beverage service must be signed by an authorized individual within 48 business hours of receipt to guarantee pricing as quoted.