PRIVATE DINING PORTFOLIO

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1 PRIVATE DINING PORTFOLIO Saul Corona Event Manager (713) Waugh Dr. Houston, TX

2 Welcome Thank you for considering Tony Mandola s for your private dining needs. This packet will provide you information regarding the rooms and minimums, as well as our hors d oeuvres pricing and suggested pre-set menus. Please do not hesitate to contact us if you have any questions. We look forward to making your event a success! PRIVATE PARTY ROOMS At Tony Mandola s we offer several private rooms to accommodate parties of up to 80 people, as well as full restaurant buy-outs. Our dedicated private dining areas can accommodate virtually any type of event. Our banquet room can be arranged in a variety of configurations and features an in-house LCD projector and projection screen. THE BON TEMPS ROOM The Bon Temps Room is the largest of our private rooms and can accommodate up to 80 guests for a seated dinner, or up to 120 guests for a standing reception. The room has a private courtyard attached and has a projector and screen available for videos or presentations. Please keep in mind that a seated dinner with 80 guests does utilize the entire room and mingling space may be limited. The Bon Temps Room 2 Tony Mandolas Private Dining Portfolio

THE SANTA CHRISTINA ROOM The Santa Christina room can accommodate up to 40 people for a

The room has A/V equipment available for videos or presentations.

with its own private courtyard, can seat up to 32 guests and accommodates up to 45 guests

3 THE SANTA CHRISTINA ROOM The Santa Christina room can accommodate up to 40 people for a seated dinner or up to 50 guests for a standing reception. The room has A/V equipment available for videos or presentations. Please keep in mind that a seated dinner with 40 guests does utilize the entire room and mingling space may be limited. The Santa Christina Room THE FLEUR DE LIS ROOM The Fleur de Lis room, a cozy dining room with its own private courtyard, can seat up to 32 guests and accommodates up to 45 guests for a standing reception. When opened up to the private courtyard, it can accommodate up to 60 people for a standing reception. The Fleur de Lis Room Opening to the Private Courtyard 3 Tony Mandolas Private Dining Portfolio

All of our rooms seating arrangements are flexible.

room style tables. We can accommodate virtually any type of event.

RESTAURANT BUY OUT For large groups of over 80 people, we can arrange for a Buy-out of the restaurant which

4 All of our rooms seating arrangements are flexible. We offer round tables with seating for five (5) to nine (9) guests, long tables, U-shape tables and board room style tables. We can accommodate virtually any type of event. Please note that the round table for 9 people is a tighter fit. Round tables of 5-8 guests are recommended. RESTAURANT BUY OUT For large groups of over 80 people, we can arrange for a Buy-out of the restaurant which means the restaurant is closed to the public for your party! Please inquire with the Event Manager about minimums as they vary depending on the day and month of the event. 4 Tony Mandolas Private Dining Portfolio

5 General Information Tony Mandola s Private Events include: Standard white tablecloths with black linen napkins are used for all events. White napkins may be substituted for black napkins upon request. Specialty linens are available upon request at an additional cost. A menu card with your menu choices will be printed and placed at each guest s seat. TO BOOK A ROOM A signed contract with a valid credit card on file is the only guarantee of your reservation. A deposit is required to book a room. For groups up to 40 guests, a $ deposit is required. For groups over 40 guests, a $1, deposit is required. The deposit for a restaurant buy-out varies depending on the date of the event. All deposits will be deducted from the final bill. An estimated number of guests must be provided at the time of booking. FOOD & BEVERAGE POLICY A food and beverage minimum applies to all private dining reservations. We will gladly customize a menu to accommodate any dietary restrictions or allergies. All food must be provided by Tony Mandola s unless requested and agreed upon by the Event Manager. If a guest brings in their own cake, a $2.00 per person cake cutting fee will apply. All menu details for your event should be finalized one week prior to your event. No changes to your menu can be made the week of your event. ALCOHOL POLICY It is your responsibility to inform the Event Manager of any alcohol restrictions or monetary limits preferred. If no limits or restrictions are requested, Tony Mandola s will not be responsible for the alcohol selections or consumption by the guests at the event. All alcoholic beverages must be supplied by Tony Mandola s in accordance with state and local laws. All cocktails are charged on consumption per drink. Wine is charged on consumption per bottle opened. All wine selections for groups over 20 people must be pre-determined five (5) days before your event to ensure availability. EVENT ORDER An event order will be prepared once all preliminary menu selections and other details have been discussed. This event order will be sent to you and must be signed and returned via one week prior to the event. FINAL HEADCOUNT & GUARANTEES A headcount is due ten (10) days prior to your event. A final headcount is due at least three (3) business days prior to your event. It is your responsibility to provide the final guest count to the Event Manager. We will always attempt to send a reminder. For events scheduled on a Saturday or Sunday, the guaranteed number of attendees must be received by the preceding Thursday. For events scheduled on Monday and Tuesday, the guarantee number of attendees must be received by the preceding Friday. Otherwise, the last confirmed number of attendees will be used. No decrease in the guaranteed headcount after the deadline of three (3) business days prior to the event date will be accepted. Your numbers may increase with less than three (3) business days before the event. This is to ensure that we are fully prepared for your event with dedicated staff, room capacity, custom printed menus, and all food and beverage needs. The food and beverage minimum in the contract must be met for your event. If you fail to meet the food and beverage minimum, a room fee with be charged to make up the difference. The minimums do not include gratuity or taxes. 5 Tony Mandolas Private Dining Portfolio

6 ROOM SET-UP & DÉCOR The room will be set-up one hour before your starting time listed on the contract, unless other arrangements have been made with the Event Manager. If you would like to have access to the room before this time, please speak with the Event Manager. Guests may provide decorations with prior approval from the Event Manager. Tony Mandola s is not responsible for loss or damage to any items brought or left at the property by a guest. Confetti and glitter are prohibited. We are happy to assist in decorating the private room for a fee. The fee is to be determined based on the decorations the guest provides. Assisting in decorating must be requested by the Event Manager at least three (3) days in advance. FINAL BILL & PAYMENT All bills must be paid in full by cash, Visa, Master Card, American Express or Discover the day of the event. All private parties will be subject to a 20% gratuity, 8.25% sales tax and a TX mixed beverage tax. One check is required for private dining events. No separate checks (although multiple forms of payment are permitted). If you need the final bill split evenly between multiple hosts, please inform us of this request prior to the event and we will do our best to accommodate you. TAX & SERVICE CHARGES Menu prices and Food and Beverage minimums are not inclusive and are subject to 8.25% Texas sales tax, a TX mixed beverage tax and a 20% service charge (gratuity). Tax exempt organizations must furnish a current Texas Sales and Use Tax Exemption with the signed contract. VALET Tony Mandola s does provide valet for all guests of the restaurant. Tony Mandola s will determine the number of valet parkers needed for the event. If your guests will be arriving by group transportation (i.e. private bus, limousine, etc.), please let the Event Manager know prior to the event. AUDIO/ VISUAL The Santa Cristina and Bon Temps rooms have a state of the art projection screen and LCD Projector. The set up and usage charge for the screen and projector is $ We will be happy to provide additional audio visual equipment (i.e. Microphone, Speakers, Podium, etc.) for an additional fee, if requested. Tony Mandola s is not responsible if a guest s computer is not compatible with the projector. A computer from Tony Mandola s can be provided, if requested. If Tony Mandola s computer is used, we strongly encourage the presentation to be ed to the Event Manager prior to the event to ensure the presentation successfully projects. If the presentation is unable to project onto the screen, Tony Mandola s is not responsible. If the presentation has sound, we are able to pipe the sound through the private dining room speakers. We are able to provide microphones, speakers or podiums for an additional fee, if requested The music played throughout the private rooms is the same as the music in the main dining room. If you would prefer to play your own music via ipod, iphone, etc., please inform the Event Manager and we will try to accommodate your request. SMOKING POLICY Tony Mandola s is a non-smoking environment. Smoking is available in the courtyard as a designated area. 6 Tony Mandolas Private Dining Portfolio

7 Food &Beverage Minimums JANUARY NOVEMBER DECEMBER Bon Temps Room Bon Temps Room Max capacity 80 people Max capacity 80 people Lunch Monday through Sunday $2,000 Lunch Monday through Sunday $2,500 Dinner Sunday through Tuesday $2,500 Dinner Sunday through Tuesday $4,000 Dinner Wednesday and Thursday $3,000 Dinner Wednesday and Thursday $5,000 Dinner Friday and Saturday $5,000 Dinner Friday and Saturday $6,000 Santa Cristina Room Santa Cristina Room Max capacity 40 people Max capacity 40 people Lunch Monday through Sunday $1,000 Lunch Monday through Sunday $2,000 Dinner Sunday through Tuesday $1,500 Dinner Sunday through Tuesday $2,500 Dinner Wednesday and Thursday $2,000 Dinner Wednesday and Thursday $3,000 Dinner Friday and Saturday $3,000 Dinner Friday and Saturday $4,000 Fleur de Lis Room Fleur de Lis Room Max capacity 32 people Max capacity 32 people Lunch Monday through Sunday $ 750 Lunch Monday through Sunday $1,250 Dinner Sunday through Tuesday $1,000 Dinner Sunday through Tuesday $2,000 Dinner Wednesday and Thursday $1,500 Dinner Wednesday and Thursday $2,500 Dinner Friday and Saturday $2,000 Dinner Friday and Saturday $3,000 CANCELLATION POLICY In the event that you need to cancel your event, the following schedule will be applied to your deposit or minimum: Cancellation 30 days or more before event: No penalty Cancellation 8-29 days before event: 100% of deposit Cancellation 2-7 days before event: 50% of food and beverage minimum Cancellation within 24 hours of event: 100% of food and beverage minimum ** Holidays - Minimum subject to change. 7 Tony Mandolas Private Dining Portfolio

8 Menus HORS D OEUVRES, LUNCH, & DINNER MENUS Menus are suggested pre-set, but are flexible and may be customized. Brunch menus are offered only on Saturday and Sundays. The Brunch Buffet is offered only on Sunday. For children under twelve and under, children s menus are available. All hors d oeuvres and pre-set menus exclude 8.25% Tax and Gratuity. All prices are subject to change. 8 Tony Mandolas Private Dining Portfolio

9 Hors D oeuvres One: $2.50 per guest / Three $7.00 per guest Mini Crab Cakes Served with a Tomatillo Sauce Crab Balls Classic Mixture of Crab Meat, Tri-Colored Bell Peppers and Italian Breadcrumbs, Rolled into a Ball and Deep-Fried to a Golden Brown Shrimp Cocktail Vincente Fresh Shrimp Tossed in a Homemade Cocktail Sauce Mixed with Pico De Gallo and Avocado, Served on an Asian Spoon Cajun Fried Boudin Balls Traditional Pork and Rice Dressing Rolled into a Ball, Battered and Deep-Fried. Served with Tarter and Remoulade Sauces Mini Spiedini Tender Pork Scaloppini, Genoa Salami and Provolone Cheese Rolled Together and Grilled to Perfection, Topped with a Drizzle of Sautéed Olive Oil, Garlic and Parsley Spinach Stuffed Mushrooms Fresh Mushroom Caps Stuffed with Seasoned Creamed Spinach and Baked to Perfection Caprese Skewer Cherry Tomatoes, Mozzarella Cheese, Basil and Olive Oil served on a Skewer Mini Meatballs Our Famous Meatballs served with Marinara Sauce Ahi tuna tostada Blackened seared tuna served over a wonton crisp and Napa cabbage slaw. Topped with mole vinaigrette Smoked salmon Smoked salmon served over English cucumber and dill cream cheese Ahi tuna pokey Ahi tuna folded with ginger, garlic, green onions, avocado, and soy glaze Spicy grape bruschetta Mild spiced red grapes served over toasted crostini with lemon goat cheese and balsamic reduction Beef satay Grilled beef on bamboo skewers drizzled with ponzu sauce Chicken satay Grilled chicken on bamboo skewers drizzled with sweet chili sauce Traditional bruschetta Served over baked crostini s Mediterranean Arancini Sun dried tomato risotto and dill balls stuffed with Kalamata olives and feta cheese. Avocado bites Smashed avocadoes folded with cotija cheese, jalapenos, cilantro, then lightly crusted with panko bread crumbs and garnished with chipotle aioli and lime zest. Lemon coat cheese canape Goat cheese folded with lemon zest black pepper, kosher salt, and drizzled with red wine reduction. Served over water crackers. 9 Tony Mandolas Private Dining Portfolio

10 Harissa hummus pita bites Harissa humus served over pita crisps and basil pesto. Carnitas stuffed wontons Wonton wrap stuffed with pork carnitas, cilantro, tomatillo sauce, and mozzarella cheese Mini prosciutto wrapped asparagus Poached asparagus wrapped with Prosciutto de parma and herbed goat cheese. Garnished with balsamic reduction. Baked brie bites Brie cheese squares topped with fig preserve and wrapped with puff pastry. Mini shrimp empanadas Flaky pastry dough stuffed with shrimp in ranchera sauce, mozzarella cheese, and cilantro. Served with toasted prepared crema fresca. Steak and potato canape Sliced grilled beef tenderloin served over house prepared potato chip, herbed goat cheese, red wine reduction, and cilantro frond Platters Crudité Platter An assortment of Fresh Vegetables served with Bleu Cheese Dressing $4.00 per person Charcuterie Platter An assortment of Fine Meats and International Cheeses $6.00 per person Seasonal Fruit Platter An assortment of Seasonal Fruit $4.00 per person We create in house custom cakes and pastries, please call to inquire 10 Tony Mandolas Private Dining Portfolio

11 Lunch Menu Option #1 The Mandola Business Lunch Special (Monday-Friday only) Salad Sicilian Salad Mixed Greens, Red Cabbage, Artichoke Heart, Olive Tomato, Carrots and Red Onions with Italian Vinaigrette Entrée Lunch Blue Combo Fried Catfish, Fried Shrimp, Served with French Fries and a Side of our Famous Cajun Coleslaw Mama s Spaghetti & Meatballs Mamas famous meatballs in our homemade marinara sauce Dessert Chocolate Cake Homemade Two-layer Chocolate Cake Bread Pudding Mandola Family Recipe Loaded with Cinnamon, Apples and Raisins, Topped with a New Orleans Bourbon Sauce $ Tony Mandolas Private Dining Portfolio

12 Lunch Menu Option #2 Soup or Salad Sicilian Salad Mixed Greens, Red Cabbage, Artichoke Heart, Olive Tomato, Carrots and Red Onions with Italian Vinaigrette Cup of Mama s Gumbo Mama Mandola s Seafood Gumbo Recipe Served with Rice Entrée Mama s Shrimp & Crab Pasta Shrimp & Crab Meat in Slow Cooked Pomodoro Sauce with Fresh House Made Linguini Chicken Picatta Chicken Breast Sautéed, Topped with Onions, Mushrooms, Capers, Lemon & White Wine Butter Sauce Trout Almondine Topped with Crab Meat and Toasted Almonds in a Brown Butter Sauce Dessert Chocolate Cake Homemade Two-layer Chocolate Cake Cheesecake Seasonal Cheesecake Topped with Seasonal Fruit $ Tony Mandolas Private Dining Portfolio

13 Lunch Menu Option #3 Soup or Salad Sicilian Salad Mixed Greens, Red Cabbage, Artichoke Heart, Olive Tomato, Carrots and Red Onions with Italian Vinaigrette Cup of Mama s Gumbo Mama Mandola s Seafood Gumbo Recipe Served with Rice Entrée Beef Tenderloin 44 Farms Served with Wild Mushroom Demi Sauce Mashed Potatoes & The Vegetable of the Day Red Fish Bernadette Pan Sautéed Filet with Olive Oil, Garlic, Tomatoes, Basil & a Touch of White Wine Vinegar Chicken Romano Percorino Romano Crusted Chicken Served Over Linguini in Suga Rosa Sauce Topped with Cherry Tomato and Basil Pesto Dessert Banana Key Lime Pie Homemade Graham Cracker Crust Lined with Sliced Bananas and Filled with Creamy Key Lime Custard Chocolate Cake Homemade Two-layer Chocolate Cake $ Tony Mandolas Private Dining Portfolio

14 Lunch Menu Option #4 Soup or Salad Crab Bisque A Velvety Mix of Lump Crab Meat, Cream, Onions, and Bell Pepper Sicilian Salad Mixed Greens, Red Cabbage, Artichoke Heart, Olive Tomato, Carrots and Red Onions with Italian Vinaigrette Entrée Chicken John Kim Grilled Chicken Breast topped with Mushrooms, Roasted Peppers and White Wine Butter Sauce 8 oz. Filet Mignon Topped with Shallot Marsala Sauce served with Red-skinned Mashed Potatoes and the Vegetable of the Day Linguini Tony Grilled Jumbo Shrimp Tossed with Tomato, Garlic, Olive Oil, and Herbs Dessert Banana Key Lime Pie Homemade Graham Cracker Crust Lined with Sliced Bananas and Filled with Creamy Key Lime Custard Bread Pudding Mandola Family Recipe Loaded with Cinnamon, Apples and Raisins, Topped with a New Orleans Bourbon Sauce $ Tony Mandolas Private Dining Portfolio

15 Dinner Menu Option #1 Soup or Salad Sicilian Salad Mixed Greens, Red Cabbage, Artichoke Heart, Olive Tomato, Carrots and Red Onions with Italian Vinaigrette Cup of Mama s Gumbo Mama Mandola s Seafood Gumbo Recipe Served with Rice Entrée Poblano Relleno Large POblano Pepper Stuffed Shrimp, Crawfish, Crab Meat, Mozarella, Tomatoes, and Served on a Bed of Angel Hair Pasta Chicken John Kim Grilled Chicken Breast topped with Mushrooms, Roasted Peppers and White Wine Butter Sauce Red Drum Tomas Blackened Seared Texas Red Drum Topped with Crab Pico de Gallo & Lime Wine Butter Sauce Dessert Chocolate Cake Homemade Two-layer Chocolate Cake Or Cheesecake Seasonal Cheesecake Topped with Seasonal Fruit $ Tony Mandolas Private Dining Portfolio

16 Dinner Menu Option #2 Soup or Salad Lobster Bisque A Velvety Mix of Lump Lobster Meat, Cream, Onions, and Bell Pepper Caesar Salad Romaine Hearts, Shaved Parmesan Cheese, Croutons, and Bacon Tossed in a Homemade Caesar Dressing Entree Truffle Airline Chicken Pan Seared Oven Roasted Airline Chicken Served Over Red-skinned Mashed Potatoes and the Vegetable of the Day 8 oz. Filet Mignon Prime Filet Grilled to Perfection Served with Red-Skinned Mashed Potatoes and Vegetable of the Day Grilled Seafood Platter Grilled Combination of Snapper, Shrimp, Oysters, and Scallops with Red-skinned Mashed Potatoes and the Vegetable of the Day Dessert Banana Key Lime Pie Homemade Graham Cracker Crust Lined with Sliced Bananas and Filled with Creamy Key Lime Custard Bread Pudding Mandola Family Recipe Loaded with Cinnamon, Apples and Raisins, Topped with a New Orleans Bourbon Sauce $ Tony Mandolas Private Dining Portfolio

17 Dinner Menu Option #3 Soup or Salad Lobster Bisque A Velvety Mix of Lump Lobster Meat, Cream, Onions, and Bell Pepper Sicilian Salad Mixed Greens, Red Cabbage, Artichoke Heart, Olive Tomato, Carrots and Red Onions with Italian Vinaigrette Entrée Chicken Saltimbocca Prociutto Wrapped Grilled Chicken Breast Cutlet topped with a White Wine Butter Sauce Snapper Martha Grilled Filet topped with Shrimp, Crawfish Tails, and Crab Meat, Sauteed in a Basil White Wine Butter Sauce 14 oz. Blackened Rib Eye Skillet Blackened and topped with Sliced Fried Leeks Ahi Tonno Steak Blakcened Ahi Tuna Steak with Crust of Fritti Capers, Artichokes, and Sun-Dried Tomatoes Served with Lemon Butter Sauce Dessert Banana Key Lime Pie Homemade Graham Cracker Crust Lined with Sliced Bananas and Filled with Creamy Key Lime Custard Molten Chocolate Cake Molten Dark Chocolate Center Topped With Vanilla Bean Ice Cream. Topped With Chocolate And Carmel Sauce. $ Tony Mandolas Private Dining Portfolio

The versatile nature of this grand room allows for seated events from 20 to 130 guests or cocktail receptions for up to 200 guests.

THE PIEDMONT ROOM The versatile nature of this grand room allows for seated events from 20 to 130 guests or cocktail receptions for up to 200 guests. Breakfast Food and Beverage Minimum: $500 $100 room