PRIVATE MENU AQUARIUM

Transcription

1 PRIVATE E V E N T S MENU AQUARIUM S E AT E D S E R V E D

2 A CLASSIC COMMITMENT Imagination, craft and inspiration lie at the center of The Classic Catering People s vision of honoring food traditions while embracing new tastes and techniques. As a locally owned, certified Women s Business Enterprise, the Classic team has been bringing people together over memorable cuisine at the National Aquarium for over 30 years. Along the way, we have served our community as passionately as our clients. Every year, we partner with environmental, arts and health organizations throughout Maryland and D.C. to help these communities thrive. Because the only thing more satisfying than bringing people together for a great meal, is bringing them together for a good cause. We re fundraisers, volunteers, donors and board members as well as caterers. SUSTAINABILITY AND COMPOSTING Our spirit is rooted in a commitment to the environment through composting, recycling and continually seeking greener ways to work. In partnership with the National Aquarium s mission to celebrate and nurture the world s aquatic habitats, our menu offers Best Choice or Good Alternative seafood as outlined by Seafood Watch. As a member of the Oyster Recovery Partnership Shell Recycling Alliance, the shells rom the native Eastern or American oysters served at our events, are collected and used to support oyster population growth the Chesapeake Bay. Our commissary and kitchens have implemented a 100% composting program for all waste. LOCALLY SOURCED AND SEASONAL OFFERINGS Baltimore and the surrounding communities have made our success possible. Our support of the local, organic and fair trade purveyors and products are an ongoing part of our menu development and food service delivery. We maintain a small, yet reliable herb garden during the spring, summer and fall months. This garden has been providing herbs to our kitchen for over 15 years. The Classic Catering People 99 Painters Mill Road Owings Mills, Maryland

3 SEATED SERVED DINNER ALL PRICES INCLUDE SALAD, SERVED ENTRÉE, DESSERT AND COFFEE SERVICE SALADS Please select one of the following: Baby Organic Iceberg Maytag blue cheese, applewood smoked lardoons, pickled celery OR housemade thousand island dressing with cured grape tomatoes Baby Romaine buttermilk and herb dressing, shaved beets housemade brioche croutons micro beet tops Baby Boston Bibb Lettuce white balsamic syrup, thinly sliced watermelon, breakfast radish, pickled teardrop tomatoes, micro chervil Baby Frisee and Lollo Rossa Lettuce raspberry poppy seed honey lime vinaigrette, sliced strawberries, shaved honeydew melon micro chervil Red and Yellow Grape Tomatoes with Mini Mozzarella in a Basil Pesto served in a Boston Bibb cup croutons, micro purple basil, Thai basil Baby Spinach and Watercress Salad dried cherries, toasted almonds, feta cheese, grape tomatoes port wine vinaigrette House Chopped Vegetable Salad romaine, radishes, cucumber, grape tomatoes, scallions, chick peas, diced red onions, hearts of palm oregano vinaigrette Baby Kale and Frisee local goat cheese, strawberries, sunflower seeds, crispy chick peas lemon-yogurt dressing PAGE 1 of 1

4 ENTRÉES Please select one of the following plates: Porcini Crust Beef Tenderloin porcini powder rubbed beef tenderloin with an Italian parsley-leek compound butter Whipped New Crop Yukon Gold Potatoes with Celery Root Sauté of Haricots Verts, Scallions and Julienne Carrots $43.50 per guest Seared Beef Tenderloin with an Aged Port and Orange Zest Demi-Glace Roasted Baby Creamer Potatoes with Micro Dill Compound Butter Peeled Jumbo Asparagus Spears $43.50 per guest Grilled Beef Tenderloin Maytag blue cheese sauce and crispy Vidalia onions threads Crushed Creamer Potatoes with Italian Parsley Butter Zucchini and Yellow Squash Spaghetti Timbale $43.50 per guest Seared American Lamb Tenderloin two Dijon mustard sauce Risotto Timbale with Rosemary, Black Garlic and Winter Parmesan Cherry Tomato Brûlée Haricots Verts, Batons of Celery and Zucchini with Italian Parsley $48.50 per guest Applewood Smoked Bacon Wrapped Berkshire Pork Tenderloin Fuji apple and Vidalia onion demi-glace Baked Idaho Potato filled with Potato Puree, Bacon and Scallions Baby Brussels Sprouts with Caraway Butter Glaze $31.00 per guest Pan Seared Rockfish Fillet bouillabaisse sauce - a saffron infused tomato sauce Black Quinoa Pilaf Timbale herbs, small dice of carrots, shiitake mushrooms and scallions Sautéed Baby Bok Choy $52.50 per guest PAGE 1 of 3

5 Apricot Juniper Berry Glazed Wild Alaskan Salmon New Crop Carrot and Ginger Puree Sautéed Broccolini with Shallots $41.50 per guest Roasted Wild Alaskan Salmon with Fennel, Cherry Tomato and Coriander Relish Toasted Couscous with Orange Zest and Carrots Sautéed Haricots Verts with Roasted Red Pepper $41.50 per guest Pan-Seared Pacific Halibut white balsamic mirin glaze with scallions Puree of Fennel and New Crop Potato Braised Plum Tomatoes, Peas and Artichokes $51.50 per guest Broiled Jumbo Lump Maryland Crab Cake flavored with Old Bay Whipped Potatoes with Sauté of Corn Broccolini with Basil Olive Oil $44.50 per guest Chicken Tagine with Apricots and Almonds boneless chicken thighs rubbed with ground cinnamon, ginger, turmeric, pepper, salt and oil simmered with onions, garlic, cilantro and parsley dried apricots plumped in cinnamon, scented water and honey Turmeric Scented Couscous tiny dice of carrots and red peppers Haricots Verts $30.00 per guest Tuscan Style Pan Roasted Chicken artichoke hearts, Mediterranean black olives, tomatoes, fresh rosemary Risotto with Zucchini and Yellow Squash Local Honey and Pomegranate Roasted Carrots $30.00 per guest Chicken Marsala chicken scallopini with woodland and portabella mushrooms sautéed in Marsala wine Italian Parmesan Potato Pave Green Beans with Orange Gremolata $30.00 per guest PAGE 2 of 3

6 TEAMED ENTRÈES Porcini Crust Beef Tenderloin porcini powder rubbed beef tenderloin with an Italian parsley-leek compound butter Two Jumbo Shrimp Stuffed with Crab Imperial OR Broiled Jumbo Lump Maryland Crab Cake flavored with Old Bay Whipped Yukon Gold Potatoes Sautéed Asparagus Spears $53.50 per guest Broiled Jumbo Lump Maryland Crab Cake flavored with Old Bay Grilled Chicken Breast roasted plum tomato sauce with fennel seed glaze Corn Pudding Soufflé Sautéed Green Beans, Batons Yellow Squash and Grape Tomatoes $40.00 per guest Seared Wild Alaskan Salmon with an Apricot Glaze Chicken Breast with Forest Mushroom Cream Sauce Whipped Butternut Squash and New Potatoes Roasted Plum Tomato Brûlée Haricots Verts with Leek Butter $36.00 per guest PAGE 3 of 3

7 SERVED DESSERTS Please select one of the following desserts: Mango Semifreddo semi frozen mango mousse yellow genoise white chocolate ganache glaze Gritisimo Cheese Cake rich cheese cake laced with Italian brandied cherries Individual De-Constructed Espresso Chocolate Gateaux red wine hibiscus Italian buttercream raspberries in a Morello cherry puree cats tongue cookie with caramelized almonds Dark Chocolate Bête Noir with Bosc Pears flourless chocolate cake infused with brandy poached Bosc pears Morello Cherry Coulis candied ginger madeleine Raspberry Bomb raspberry mousse dark chocolate truffle velvety coco butter shell Lemon Blueberry Fool lemon mousse blueberry compote mint yellow sponge cake Strawberry Tart with Apricot Nappage and Pistachio Dust Grand Marnier pastry cream rhubarb coulis and a strawberry macaroon Banana and Appleton Estate Rum Crème Brûlée almond tullie sail golden raisin and apricot mini tartelette PAGE 1 of 1

8 BEVERAGE PACKAGES CLASSIC PREMIUM BAR $22 per guest for 2 hours $5 per guest for each additional hour Liquor Grey Goose Vodka Ciroc Vodka Ketel One Oranje Buffalo Trace Single Barrel Bourbon Jack Daniels Whiskey Johnnie Walker Black Scotch Makers Mark Bourbon Bacardi Light Rum Hendricks Gin Avion Tequila Kahlua Coffee Liqueur Dry and Sweet Vermouth Triple Sec Beer Flying Dog Seasonal New Belgium Fat Tire Sierra Nevada Season Natty Boh Miller Lite O Douls Amber Non-Alcoholic Beer Wine 2012 Tiefenbrunner Pinot Grigio (Auditrol/Alto Adige, Italy), 2012 Honig Sauvignon Blanc (Napa Valley, California) 2011 Ernesto Catena Tuhaun Malbec (Mendoza, Argentia) 2011 Laetitia Pinot Noir (Arroyo Grande Valley, California) Fantinel Prosecco Extra Dry Sparkling Wine (Friuli-Venezia, Italy) Non-Alcoholic Pepsi, Diet Pepsi and Sierra Mist Schweppes Ginger Ale, Club Soda and Tonic Sparkling Water and Carafes of Spring Water Ocean Spray Orange, Grapefruit, Cranberry, Pineapple and Lime Juices Bloody Mary Mix, Sour Mix, Margarita Mix Bar Olives, Lemon, Limes, Cherries, Grenadine Simple Syrup, Half and Half Cream, Ice ENHANCEMENTS TO THE CLASSIC PREMIUM PACKAGE ARE AVAILABLE AT AN ADDITIONAL COST

9 CLASSIC DELUXE BAR $18 per guest for 2 hours $4 per guest for each additional hour Liquor Grey Goose Vodka Skyy Vodka Makers Mark Bourbon Jack Daniels Whiskey Johnnie Walker Red Scotch Bacardi Rum Beefeater Gin Sauza - Blanco Tequila Kahlua Coffee Liqueur Dry and Sweet Vermouth Triple Sec Beer Flying Dog Seasonal New Belgium Fat Tire Sierra Nevada Season Natty Boh, Miller Lite O Douls Amber Non Alcoholic Beer Wine Cavit Pinot Grigio Cup Cake Sauvignon Blanc Casillero Del Diablo Pinot Noir 14 Hands Merlot Fantinel Prosecco Extra Dry Sparkling Wine Non-Alcoholic Pepsi, Diet Pepsi, and Sierra Mist Schweppes Ginger Ale, Club Soda and Tonic Sparkling Water and Carafes of Spring Water Ocean Spray Orange, Grapefruit, Cranberry, Pineapple, and Lime Juices, Bloody Mary Mix, Sour Mix, Margarita Mix Bar Olives, Lemons, Limes, Cherries, Grenadine Simple Syrup, Half and Half Cream, Ice ENHANCEMENTS TO THE CLASSICS DELUXE PACKAGE ARE AVAILABLE AT AN ADDITIONAL COST

10 CLASSIC BEER AND WINE BAR $16 per guest for 2 hours $5 per guest for each additional hour Beer Flying Dog Seasonal New Belgium Fat Tire Sierra Nevada Season Natty Boh Miller Lite O Douls Non-Alcoholic Beer Wine Cavit Pinot Grigio Cup Cake Sauvignon Blanc Casillero Del Diablo Pinot Noir 14 Hands Merlot Fantinel Prosecco Extra Dry Sparkling Wine Non-Alcoholic Pepsi, Diet Pepsi Sparkling Water, Carafes of Spring Water Lemons, Limes, Ice ENHANCEMENTS TO THE CATERER S PACKAGE ARE AVAILABLE AT AN ADDITIONAL COST NON-ALCOHOLIC BAR $6 per guest for 2 hours $2 per guest for each additional hour Pepsi, Diet Pepsi and Sierra Mist Ginger Ale Club Soda Carafes of Spring Water Lemon and Limes CORDIALS $5 per guest for 1 hour Add to your Bar Package or Coffee Station Kahlua Grand Marnier Bailey s Irish Cream Amaretto Di Saronno Hennessy VS

11 DINNER WINE SERVICE $25 per bottle Fantinel Prosecco Extra Dry Sparkling Wine Cavit Pinot Grigio Cup Cake Sauvignon Blanc Casillero Del Diablo Pinot Noir 14 Hands Merlot CONSUMPTION-CASH PREMIUM BAR PRICING Spring Water $2 Bottled Sparkling Water $2 Cranberry, Orange and Grapefruit Juices $3 Pepsi, Diet Pepsi, Sierra Mist $2 House Wine and Domestic Beer $5 Microbrews $6 Imported Beer $7 Cocktails $8 COFFEE STATION $5 per guest for the evening Chesapeake Bay Roasting Company ECO Reef Coffee - Signature Blend Chesapeake Bay Roasting Company ECO Reef Coffee - Swiss Water Decaffeinated Blend (Free Trade Organic Coffee)Tazo Teas Sugar In the Raw, Sweet and Low, Splenda, Half and Half and Lemons Chocolate Shavings, Whipped Cream, Hazelnut, Caramel and French Vanilla Syrups

12 A CLASSIC CATERED EVENT GUIDELINES ALL MENU & BAR PRICES ARE SUBJECT TO SERVICE PERSONNEL, RENTALS AND SALES TAX TABLES, CHAIRS AND LINENS The Classic Catering People and The National Aquarium in Baltimore have an inventory of tables and chairs available in the various event spaces. Based on your event requirements, additional rentals may be required. Inventory includes: 60 Rounds $ Rounds $ Round Stand Up Cocktail Tables $ Round Cocktail Tables $ Tables $ Tables $8.50 Linen Napkins $1.00 Linen Tablecloths $ Designer Linens $ Wood or Melamine Folding Chairs $4.50 Wood Bar Stools $13.00 Chiavari Chairs $8.00 Chiavari Bar Stools $16.00 Dance Floor, if required in Pier 3 Overlook Varies Staging $ Tent Party Rentals $600 - $900 Pipe and Drape $6.00 per foot Furniture Removal, if required for Pier 4 Atrium Varies Delivery, Set-up and Dismantle Fees, based on timing and logistics Varies CHINA, SILVER, GLASSWARE AND CATERERS SERVICE EQUIPMENT You have several options available at The National Aquarium in Baltimore. China, silver and glassware are permitted in many of the exhibit spaces throughout the Aquarium. In those spaces that require the use of disposable guestware, we offer a choice of red plasticware or a 100% biodegradable plate, napkin, cup and cutlery set. China, Silver, Glassware and Caterers Table Top Biodegradable and Red Plastic Options $ per guest $6.00 per guest SERVICE PERSONNEL Once the event concept is determined and at the initial time of proposal, our Account Executive will provide a detailed summary of the service personnel required for the event. Charges for our service personnel are $35/hour or fraction thereof, per staff member, for a minimum of 5 hours. Chefs and party managers are billed at the rate of $35/hour or fraction thereof, for a minimum of 5 hours. This includes set-up, actual party time, clean-up and breakdown. EVENT PARTNERS Please inform your Classic Catering People Account Executive of any event partners that will contribute to the event. Musicians, florists, decor companies or other sub-contractors can be coordinated by our team. The National Aquarium in Baltimore provides access to the venue two hours prior to the event time for set up and one hour after the event ends for breakdown. PAGE 1 of 2

13 CONTRACTS/GUARANTEES/DEPOSITS/PAYMENT A non-refundable deposit of $1000 is due with a signed contract. An additional 60% of the estimated bill is due three weeks prior to the event date. The final balance is due five days prior to the event date, based on the final guarantee provided. Billing will be based on the greater of the final guarantee received or the actual guest count. MARYLAND STATE TAX Maryland State Tax is 6% and will be added to all charges for food, beverages, rentals, equipment and service personnel. An additional 3% Maryland State Tax is required on all alcohol and alcohol related services. PAGE 2 of 2