Warwick Country Club

Transcription

1 Warwick Country Club 394 Narragansett Bay Avenue Warwick, RI Fax

2 Warwick Country Club has facilities available for banquets, dinnerdances, wedding receptions, corporate and charity golf outings, and business meetings, etc. The Club was established by a group of influential Rhode Islanders in 1924 and was originally a yacht club. Today our members enjoy a Donald Ross designed eighteen hole golf course, pool, tennis courts, and complete dining facilities. The Club is located on picturesque Warwick Neck overlooking Narragansett Bay. Our facilities offer a spectacular view of the Bay including both the Jamestown and Newport Bridges.

3 Warwick Country Club Availability and Facilities The Warwick Country Club is available to non-members for six hours on Saturdays and Sundays, March thru December. (Excluding Memorial Day and Labor Day weekends) During June, July and August ~ Saturday s ~ dinner must be served by 5:30 pm. Maximum number of guests in attendance 175. Please contact the Sales Manager for more information. Entertainment must end one half hour before the conclusion of the event. Bar service will end with the conclusion of your entertainment. Beyond a six hour period an additional fee will be incurred of $ per hour. Usage of the Club s private facilities includes the dining room, dance floor and outdoor deck. We will be happy to assist you with all of your arrangements before and during your function, including recommendations for professionals in our area, menu selections and your floor plan. Reservation of Your Date A deposit of five thousand dollars is required for the reservation of our facility for a wedding reception. The five thousand dollar payment consists of a forty five hundred dollar rental fee and state tax, with the balance of the payment to be applied to your final bill after your event. We cannot reserve any date until the full deposit has been received. Please note that in the event of the cancellation of your reservation, the entire deposit is non-refundable and non-transferable transferable. Additionally the Club requires a minimum spend on food and beverage of fifty five dollars per person. All prices are subject to 20% Service Charge, 3% Capital Surcharge and RI State 7% Sales Tax and 1% Restaurant Tax. All prices are Subject to change.

4 Once You Have Reserved Your Date Once you have reserved a date for your function, you are requested to make an appointment with us to discuss arrangements. This appointment should be made three months prior to the date of your function. If you should have any questions following the booking of your date, please do not hesitate to call. A guaranteed number of dinners will be required ten days prior to the date of your function. This is the number of guests, including the bridal party, band and photographer, if you choose to offer them dinner. At this time an estimate of your bill will be prepared, and an appointment will be made for a meeting with us during the week preceding your function. At this meeting, all details and information will be checked. You are required to pay the entire estimate with a certified check or money order at that time. Any difference will be billed or returned to you with the final itemized bill. The following pages contain some forms, which should be helpful in the planning and execution of your event. Included is a planning sheet, a floor plan of our dining room, and a reminder sheet. Please complete the planning sheet and bring it to your planning session.

5 Preparing Seating Arrangements and Place Cards Our tables consist mainly of 60 round maximum of 8 guests (there are 14 table of 8 in the room at all times accommodating 114 guests) and 72 round (accommodates up to 12 guests). Please plan your seating chart according to these requirements. Please complete your seating chart prior to your final appointment. If you would like a head table (traditional long 2-10 people or a round table maximum 10 people) please diagram the seating arrangement of your attendants. Complete the rest of the seating chart by filling in the table number and the number of guests at each table. For example: Table number Number of guests Meal Choices (if applicable) Number: Guests: 6 beef 6 chicken Place Cards Your completed place cards, in alphabetical order, with the head table separate, are required at your final planning meeting (see reminder sheet). If you have offered a choice for your main course, please note with a colored dot each guest s (or couple s) meal choice on the back of their place card. For example: Mr. J. Smith & Guest Table #5 front of place card back of place card Examples of colored dot coordinates: blue = fish red = beef yellow = chicken

6 Hors d Oeuvres All items are priced per 100 pieces unless otherwise indicated. Some of the items below may be passed while others are more suited to stationary displays. Hot Selections Cold Selections Stuffed Mushroom Caps vegetable stuffing $ ham and cheese stuffing $ Scallops and Bacon $ Spinach and Feta Cheese in Phyllo $ Vegetarian Egg Rolls $ with spicy plum sauce Baby Stuffed Artichokes $ served with marinara sauce Stationary Items Chicken Fingers $ served with honey dijon sauce Chicken Wings $ choice of bbq, buffalo or spicy plum Mesquite Chicken Quesadillas $ with sour cream and salsa Italian Bruschetta $ fresh mozzarella, seasoned tomatoes, garlic and olive oil Potato Wrapped Shrimp $ served with a spicy plum sauce Baked Clams Casino $ cracker crumbs and bacon Rhode Island Clam Cakes $ Red or White Chowder $ Mini Maryland Crab Cakes $ served with tartar sauce Shrimp Cocktail $ Assorted Canapes on Toast Points $ seafood, beef and cheese Antipasto Skewers $ mozzarella balls, artichokes, olives and sundried tomatoes on a skewer Celery, Cucumber & Tomato Platter $ with herb cream cheese stuffing Stationary Items Cheese Display $ assorted domestic and imported cheeses garnished with fresh fruit and crackers Fresh Fruit Display $ seasonal melons, berries and grapes Fresh Vegetable Display $ assorted seasonal vegetables served with dip Chocolate Dipped Strawberries $ Antipasto Tray $ traditional Italian meats and cheeses with assorted vegetables, olive oil vinegars and Italian bread (serves 60) Pineapple and Strawberry Trees $ one of each, served with chocolate dipping sauce and confectionary sugar

7 Gourmet Selections All items are priced per 100 pieces unless otherwise indicated. Some of the items below may be passed while others are more suited to stationary displays. Hot Selections Mini Beef Wellingtons $ bite-size beef tenderloin accented with mushroom duxelle & wrapped in pastry Shrimp Plantain Skewer $ breaded shrimp in a plantain and rum coating Fig and Goat Cheese $ served on a focaccia flat bread Chicken Marsala Pot Pie $ Spinach and Artichoke Crisp $ Roasted Eggplant and Pinenut Crisp $ Stationary Items Beef Teriyaki Skewers $ Chicken Teriyaki Skewers $ Fried Calamari $ Giuseppi Style - roasted peppers, garlic, black olives, hot pepper rings tossed with balsamic vinaigrette and finished with a balsamic glaze Shrimp, Scallop and Chicken Kabobs $ marinated in olive oil and herbs Coconut Shrimp $ Shrimp Casino $ casino stuffing wrapped in bacon Cold Selections Cheese and Dried Fruit Canape Cup $ Fruit Canape Cup $ served with a honey yogurt dip Fresh Asparagus $ wrapped with roast beef and horseradish mayonaise Grilled Vegetable Canape Cup $ with fire roasted red peppers and a feta dip Stationary Items Smoked Salmon Platter $ thinly sliced smoked salmon served with crumbled egg, capers & onions (Serves 50 people) Fresh Mozzarella, and Tomato $ layered with red onion and fresh basil served with olive oil and vinegar, drizzled with balsamic glaze, served with Italian bread (serves 50 people) add prosciutto ham $ Grilled Fresh Vegetable Platter $ Assorted Sushi Platter $ avacado & cucumber roll, yellow tail roll, petite tuna roll & fresh summer roll served with wasabi and soy sauce Seafood Display Priced to Market poached shrimp, clams on the half shell, oysters on the half shell, crab claws, and snail salad served on ice with lemons, cocktail and hot sauces

8 Enhance Your Cocktail Hour all selections are priced per person (minimum of 50 people) and served as a three ounce hors d oeuvre portion Carving Station Roasted N.Y. Sirloin $9.50 Roasted Prime Ribeye $9.50 Baked Glazed Ham $5.50 Chicken Roulade Florentine $7.50 Herb-Butter Basted Turkey Breast $5.75 Roasted Honey Dijon Pork Loin $5.50 Tenderloin of Beef $10.50 Grilled Lemon Pepper Swordfish $10.75 Chef s Pasta Station $9.00 attended by our chefs two sauces: marinara and alfredo sauce choice of two stir-ins: black olives, roasted peppers or medley of vegetables choice of two pastas: linguini, penne, cheese ravioli, shells or rotini choice of two mix-ins: baby shrimp, scallops, grilled chicken, meatballs, or Italian sausage Chicken, Broccoli and Ziti with Alfredo sauce $5.50 Chicken Messina ~ chicken, spinach, roasted red peppers, Gnocchi with Pink Vodka Sauce ~ spinach olives, mushrooms and penne pasta tossed in a garlic and homemade gnocchi tossed in a pink vodka sauce with mascarpone white wine and butter sauce $5.50 cheese $6.50 Scallop Scampi ~ bay scallops tossed in a lemon garlic Baked Four Cheese Farfalle ~ ricotta, mozzarella,white wine sauce with angel hair pasta $9.00 parmesan and Romano cheese sauce with Italian sausage tossed with farfalle and baked until golden brown $4.00 Additional Offerings Shrimp Cocktail $12.00 Grilled Eggplant Manicotti $4.50 three u-12 fresh poached shrimp fresh eggplant stuffed with ricotta cheese & seasoning served with cocktail sauce and lemon topped with marinara sauce Pasta $3.50 Palate Cleanser $3.50 penne pasta with marinara your choice of raspberry or lemon sorbet Additional Choices Soups Salads Cream of Broccoli $3.00 Blue Cheese & Walnut $2.00 Lobster Bisque $4.75 Wild Field Greens $2.00 Clam Chowder (red or white) $3.50 Tomato Mozzarella $3.00 Vegetables/Starches Roasted Garlic Mashed Potato $2.00 Baked Stuffed Potato $2.00 Grilled Vegetables Napoleon $5.50 Rice Pilaf $2.00

9 Desserts Tiramisu $5.00 Crème Brule $5.00 Grape Nut Custard $4.00 Bread Pudding $4.00 Dessert Stations Coffee and tea station with Brownies and Assorted WCC Cookies $6.00 Coffee and tea with Chef s selection of assorted desserts, choice of three; $10.00 Tiramisu, Cheesecake, Carrot Cake, Cookies and Cream Pie, Pumpkin Pie, Chocolate Cake Beverage Information Bar Service Options Cash Bar: guests pay for drinks. Open Bar: host will be billed for drinks consumed. The bar may be opened for all or a portion of the event, beverages are charged on a per drink basis. Estimates are available upon request. Bar Related Fees Bartender Fee, $ per bartender (one bartender per 50 guests) Cocktail Server (Optional), $ per server cocktail servers will be available during your cocktail hour and dinner. Dinner Wine and Toast Our current wine list will be made available to you. All wines and champagnes are priced per selection. All wines and champagnes must be supplied by Warwick Country Club. Additional Choices Available Non-Alcoholic Punch - $75.00 per punch bowl Champagne Punch - $ per punch bowl Passed Cocktails - charged on a per drink basis After Dinner Coffee Table $2.50 per person In the library, our staff will set a large table with regular and decaf coffee. You may serve your wedding cake on this table. Additional Information The Coat-check will be staffed between October 15th and April 15th for a fee of $ Coat-check service is always available upon request. The Club Manager must approve use of Club grounds other than during a reception.

10 Entrees All entrees include your choice of soup or salad, vegetable, starch, warm rolls, butter and coffee. Roasted Stuffed Breast of Chicken $25.00 seasoned bread and rice stuffing with veloute sauce Chicken Caprice $25.00 grilled breast of chicken with fresh mozzarella, tomato, fresh basil, garlic and olive oil Chicken Marsala $25.00 a boneless breast of chicken, sautéed with mushrooms in a marsala wine sauce Chicken Francaise $25.00 a boneless breast of egg battered chicken, sautéed in a lemon wine butter sauce Chicken Parmesan $24.00 a boneless breast of chicken, topped with tomato sauce and fresh mozzarella Chicken Saltimbocca $25.50 floured and pan seared breast of chicken wrapped with prosciutto ham and sage and finished with fresh mozzarella in a tomato sauce Sliced Sirloin of Beef (10oz) (minimum of 15 people) $28.00 certified angus beef roasted and sliced, served with a mushroom sauce Prime Rib of Beef (12oz boneless) $32.00 certified angus beef roasted and served with au jus (minimum of 15 people) Roasted Pork Loin (10oz) $25.00 roasted and sliced, topped with apple chutney Veal Marsala $33.50 tender veal, sautéed with mushrooms in a marsala wine sauce Osso Bucco $36.00 braised veal shank in a tomato demi-glaze sauce Grilled Veal T-Bone Bone(14oz) $36.00 topped with a barolo wine demi sauce

11 Entrees New England Baked Scrod $28.00 fresh fillets baked in white wine and butter sauce, topped with cracker crumbs Tilapia Florentine $27.50 tilapia topped with spinach & fresh mozzarella finished with a lemon butter sauce Pan Seared Salmon $32.00 with lemon buerre blanc or southwestern encrusted Chilean Sea Bass Santa Lucia $36.00 pan seared with yellow & red tomatoes, scallions, lump crab meat & topped with a garlic white wine sauce Baked Stuffed Shrimp (4) $33.00 Ritz cracker stuffing, drawn butter and lemon Filet Mignon $39.00 eight ounces of certified angus beef tenderloin steak topped with choice of béarnaise sauce or mushroom gravy W.C.C. Surf and Turf two baked stuffed shrimp accompanied by: Chicken (6oz) $34.00 Filet Mignon (6oz) $40.00 certified angus beef tenderloin topped with either béarnaise sauce or mushroom gravy Children s Meals (kids 12 and under) Chicken Fingers - served with soup or salad and French fries $14.00 Pasta and Meatball - served with soup or salad $14.00 Entree Accompaniments choice of one from each accompaniment Soup or Salad Chicken Escarole, Pasta e Fagiole, Italian wedding or Tomato Florentine Caesar Salad or Country Club Tossed Salad with house banquet dressing Vegetable Wax and Green Beans Almondine, Seasoned Medley of Fresh Vegetables or Broccoli Spears Asparagus, Zucchini and Summer Squash, Butternut Squash Starch Rice Pilaf, Herbed Risotto, Oven Roasted Red Potatoes, Mashed Potatoes, or Baked Potato with sour cream

12 Warwick Country Club Planning Sheet This Planning Sheet is designed to assist you in organizing your reception. Please fill out this Sheet as completely as possible before contacting us to make your final arrangements. Please advise your vendors that the cake and centerpieces can be delivered no earlier than one hour prior to the start of your reception. Cakes cannot be stored at the Club. Bride Groom Number at Head table Traditional or Round Table Cloth Color Date Number of Guests Pictures at WCC- Time of Ceremony Location of Ceremony Arrival Time at Club Dinner Time Bar Arrangements: Cash Full Open Bar Limited Open Bar (beer, wine & soda) Hors d Oeuvres Appetizer Salad Additional Course Entrée Entrée Entrée Vegetable Starch Additional Dessert Coffee Setup in Library Receiving Line at WCC Cake Baker Baker s Telephone # Florist Florist Telephone Photographer Photographer s Telephone Video Video Telephone Music Telephone Time playing Feed Professionals # Questions:

13 Warwick Country Club Reminder Sheet Call the Club ( extension 15) with your final count (Number of Dinners) on. A final estimate of your bill will be figured at this time. Also, make an appointment for the following week:. To this appointment you must bring the following items: 1.Floor Plan 2.Placecards (Placecards must be folded and in alphabetical order; prepare a separate set of placecards for your head table.) 3.Completed Announcement Sheet from your band or dj. 4.Certified or Treasurer s Check in the amount of the final estimate. You may also bring to that appointment any of the following: 1.Toast Glasses 2.Cake Knife 3.Guest Book with Pen 4.Printed Napkins and/or Matches 5.Favors 6.Going Away Clothes 7.Portrait If there is anything else you wish to bring to the Club the day of the wedding, please be sure to check with the Sales Manager first. Please note that centerpieces and cakes cannot be stored at the Club. Cakes and flowers can be delivered one hour prior to the start of the event. We will have an estimate of the bill prepared for you at this final appointment. You will be required to pay the entire estimate at this time. Any difference will be billed or returned to you with an itemized bill following your event.