The Arid Club. Planning Guide

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Clement Winfred Copeland
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1 The Arid Club Planning Guide

2 TABLE OF CONTENTS Club Policies Menu Selection Breakfast Menu Lunch Menu Appetizers and Displays Dinner Meeting Facilities Equipment Arid Club Meeting Facilities Cheat Sheet General Contact Information 2

3 Club Policies The sponsoring member must be present at all functions booked in his or her name. For parties of 13 or more, we require menu choices to be selected a minimum of 7 business days prior to the event. For groups larger than 50 the menu must be selected 14 business days in advance. Menus for events larger than 100 patrons must be selected a minimum of 3 weeks before the event. All menu changes for large parties (over 50) must occur a minimum of 7 business days prior to the event (i.e. hors d oeuvres, wine, etc). We understand that the need to reserve a private room may arise at the last minute and we will make every effort to accommodate you in these instances. Due to product availability and time constraints for ordering, the Chef may need to select a menu for your group. We require a final guaranteed guest count a minimum of 48 hours in advance of your event. Billing for the function will be based on the guaranteed count or the actual number of guests in attendance, whichever is higher. Payment is due no later than the close of the member s billing cycle; however payments may be made in advance. For persons or groups using the Club under the sponsorship of an Arid Club member, payment is due at the close of the event. The Club accepts Visa, MasterCard, American Express, and checks. Otherwise, charges will be applied to the sponsoring member s account. The member is responsible for all charges incurred including food, beverage, sales tax, equipment rentals, musicians, and property damage. Entertainment may be considered, but is not generally allowed unless the Club has been booked in its entirety; in which case stipulations will be agreed-upon with the Dining Room Manager. DJs, dance floors and any decorations not coordinated with the Dining Room Manager are included as entertainment. Last-minute cancellations (inside the 48 hour guarantee time) are subject to a fee of 30% of the actual cost per person to cover the costs incurred for product ordered as well as time spent on preparation. Notice of cancellation for parties of 75 or more is required 45 days or more in advance. Cancellation within 45 days of the event is subject to a $150 cancellation fee, along with any other fees for cancellation within 48 hours. Changes in agreed upon terms, may result in additional charges or fees. 3

4 Dress Code All persons are required to wear neat and clean Business Casual Attire in all common areas of the Clubhouse. Business Casual Attire for men includes: collared shirt (dress shirt, golf shirt, button down or Polo) turtlenecks or sweaters, dress slacks or neat and clean denim. For women, this includes: Collared shirts, blouses, turtlenecks, sweaters, skirts, tailored pants or neat and clean denim. Inappropriate attire includes but is not limited to: Tee shirts (tank tops, halter tops, crop tops), sandals (beach sandals, Birkenstocks, flip-flops), athletic wear (sweatpants, sweatshirts, jogging suits, spandex), torn clothing (holed or ragged clothing of any type), any clothing with offensive or profane language or provocative or revealing clothing. The Club staff is required to enforce the Dress Code in all areas of the Clubhouse. Any person not in compliance with the Dress Code may be asked to leave the Clubhouse. Please help keep The Arid Club one of Idaho s most distinctive and distinguished clubs by dressing appropriately. The Kingfish or General Manager may grant an exception to the dress code policy for special Club and member events. 4

5 Alcohol Service Shooters, shots or other methods of rapid alcohol consumption will NOT be permitted. Cash payment for bar services is not available to individuals or groups. Any wine not provided by the Club must be pre-arranged and approved by the Club Manager. The corkage fee for bottled wine brought into the Club is $20.00 per opened 750ml bottle; 1.5L (magnums) or larger format bottles are charged corkage based on their size relative to 750ml bottles (i.e. a 1.5L bottle is equivalent to 2-750ml bottles). Last call will be made no later than 11:45pm, with no exceptions. Cell Phones Cell phones may not be used inside the Club except in the following designated areas: the phone room, the entry way, and on the second floor. Private Event Minimum An Arid Club member may reserve The Club exclusively for a private event. A Food and Beverage Minimum of $4500 before tax & gratuity is required. If the minimum is not met, then a charge will be applied to make up the difference. The same minimum will apply for an event booked on dates or times outside of our normal hours of operation. 5

Menu Selections For groups up to 12 people, we will allow you to order from our regular menu. However, groups larger than 12 will be required to pre-select their menu items from the Banquet Menu.

The numbers and choices are as follows: Less than 12 can use the regular menu unless they prefer a set menu 13 to 30 people may choose 3 items from the banquet menus 31 to 50 people may select 2

Place cards are available at an additional cost of 50 cents per person, place cards require 48 hours notice.

6 Menu Selections For groups up to 12 people, we will allow you to order from our regular menu. However, groups larger than 12 will be required to pre-select their menu items from the Banquet Menu. Guests need not preselect, we will have individual menu choices at each place setting on the day of the event. The numbers and choices are as follows: Less than 12 can use the regular menu unless they prefer a set menu 13 to 30 people may choose 3 items from the banquet menus 31 to 50 people may select 2 choices 51 and over will have 1 selection Menu selections will be printed on Arid Club Banquet Cardstock. Place cards are available at an additional cost of 50 cents per person, place cards require 48 hours notice. All entrée charges are based on meals ordered, all unmatched guarantee numbers will be charged the least expensive single item ordered. The entire group needs to have the same first course and dessert course. Additional fees include salad upgrades, dessert, and appetizers. A 6% ID sales tax will be applied to all events. A discretionary 20% gratuity will be added to each food and beverage service check. The gratuity may be raised or lowered as instructed by the member. Arid Club Buffets We do not charge by the piece but prepare food on a per person basis. As such The Arid Club does not allow left-over food items to be boxed and to leave the premises. 6

7 Breakfast Menus Classic Continental Breakfast (Minimum of ten guests required to order this option) Fresh Squeezed Orange Juice Homemade Breakfast Pastries Sliced Seasonal Fruit Fresh Brewed Coffee $11.95/ Person Plated Breakfast Selections All Plated Breakfast Selections prices are per person (Minimum of Ten guests required), and include Fresh Fruit Compote, fresh squeezed Orange Juice, fresh brewed Dawson Taylor Coffee, Hot Tea or Milk French Toast with Warm Maple Syrup O Brien Potatoes Country Sausage Applewood Smoked Bacon $12.50 Arid Eggs Benedict Poached Eggs on an English Muffin with Canadian Bacon and Hollandaise Sauce O Brien Potatoes $16.00 Idaho Breakfast Scrambled Eggs with Three Cheeses Grilled Ribeye Steak O Brien Potatoes American Breakfast Scrambled Eggs Country Sausage Links Applewood Smoked Bacon O Brien Potatoes $12.50 Light Brunch Vegetable Frittata with Feta style Cheese Marinated Tomatoes Cottage Cheese 7 $12.50

8 The Arid Club Breakfast Buffet Prices are Per Person and Require a Minimum of 25 Guests Scrambled Eggs with Three Cheeses Country Sausage Applewood Smoked Bacon O Brien Potatoes Assorted Breakfast Pastries Sliced Seasonal Fruit Fresh Squeezed Orange Juice Freshly Brewed Coffee Hot Tea and Milk $16.50/ Person Additional Breakfast Add Ons Pancakes or French Toast with Warm Maple Syrup $3.00 Biscuits with Country Gravy $3.50 Eggs Benedict $6.00 Crab and Asparagus Frittata $6.00 Plain or Fruit Yogurt $2.25 Granola and Assorted Cereals $2.25 Coffee & Tea Service $3.00 per person 8

9 Plated Lunch Selections All Lunch Entrée Prices are Per Person and Include Soup du jour or House dressed Green Salad, Fresh Zeppole s Bread, appropriate starch and vegetable, and fresh brewed Dawson Taylor Coffee, Hot Tea, or Soda. Chicken Piccata Seared Chicken Breast finished with Lemon Caper Sauce $18.00 Chicken Cordon Bleu Grilled Chicken Breast topped with Black Forest Ham and Baby Swiss $18.00 Chicken Stir Fry Tender Strips of Chicken, Sautéed with Oriental Vegetables in a Sesame Garlic Sauce Over White Rice $16.50 Grilled Fresh Salmon Served with Citrus Butter $19.50 Idaho Ruby Trout Crusted with Almond and Fresh Herbs $19.00 Beef Stroganoff Sautéed Beef Tips and Mushrooms Laced with Rich Gravy and Sour Cream Served atop Egg Noodles $17.00 Grilled Ribeye Steak Petite Prime Ribeye Grilled to Perfection and laced with Mushroom Sauce $21.00 Roast Pork Loin Served with Dijon Cream $18.50 Vegetarian Fettuccini Sauté of Seasonal Fresh Vegetables with Alfredo Sauce $

10 Light Fare Luncheon Selections Prices are Per Person and include a cup of soup du jour and Zeppole s Bread Classic Caesar Salad Crisp Romaine Tossed with Herb Croutons, Parmesan Cheese and Classic Dressing $11.00 With Grilled Chicken Breast or Bay Shrimp $4.50 Mandarin Salad Organic Greens and Shredded Vegetables tossed with Scallions and Toasted Almonds in a Pineapple and Sweet Chili Vinaigrette $11.00 With Grilled Chicken Breast or Bay Shrimp $4.50 Cobb Salad Mixed Greens topped with Roasted Turkey, Avocado, Bacon Crumbles, Hard Boiled Egg, Scallions, Blue Cheese and Tomato. Continental dressing on the side. $13.75 Seasonal Fresh Fruit Salad Fresh Fruit Medley, Honey Poppy Seed drizzle with Cottage Cheese $12.00 Knickerbocker Salad Mixed Greens tossed with Sherry Vinaigrette topped with Grilled Chicken Breast, Avocado, Tomatoes, Kalamata Olives and Feta Style Cheese $13.75 Luncheon Dessert Selections Prices are Per Person Vanilla Bean Ice Cream with Two Sauces $4.25 Turtle Brownie $5.50 Vanilla Cheese Cake $6.75 Seasonal Fruit Crisp with Chantilly Cream $6.75 Dark Chocolate Mousse $5.50 with Fresh Berries $

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12 Plated Dinner Selections All Prices are Per Person (Minimum of Thirteen Guests) and Include GROUPS Choice of Soup du Jour or House Salad, Chef s Fresh Vegetable, Appropriate Starch, Zeppole Bread and Fresh Brewed Dawson Taylor Coffee, Hot Tea, Soda or Milk. (13-30 guests: 3 Choices; guests: 2 Choices; Over 50 guests: 1 Choice) Prime Beef Selections Beef Brochette Tender Beef Skewered and Grilled with Assorted Vegetables with Tamarind Peppercorn Sauce $29.00 Grilled 14 oz Ribeye Steak Tamarind Peppercorn Sauce $37.00 Grilled 8 oz Filet Mignon Classic Béarnaise Sauce $39.00 Poultry Selections Grilled Chicken Cleopatra Tender Chicken Breast Topped with Oregon Bay Shrimp, Tomatoes and Capers in a Beurre Blanc Sauce with Fresh Herbs $27.00 Seared Chicken Piccata Tender Chicken Breast, Lemon-Caper Sauce $24.00 Seared Chicken Marsala Tender Chicken Breast, Mushrooms, Marsala Wine Butter $26.00 Bruschetta Chicken Tender Chicken Breast Topped with a Balsamic Tomato Relish and Feta Style Cheese $24.00 Seafood Selections Grilled Wild Salmon Citrus Beurre Blanc $27.00 Grilled Seasonal Fish Appropriate Sauce $28.00 Pan Roasted Idaho Ruby Trout Almond Brown Butter $26.00 We are Happy to Discuss a Custom Dessert Selection for your Event. 12

13 Lamb and Veal Selections Herb Crusted Rack of Lamb Dijon and Herb Crust, Mint Demi Glace $35.00 Veal Medallions Red Wine Half Glaze $36.00 Combination Plates 5 oz Filet and Petite Chicken Breast $ oz Filet Mignon and 4 oz Salmon $37.00 Petite Chicken Breast and 4 oz Salmon $ oz Filet and 4 oz Lobster Tail $48.00 Specialty Soups and Salads Available at an Addition Cost, Prices are per Person French Onion Soup Garlic Crouton and Swiss $5.50 Classic Caesar Salad Herb Croutons, Parmesan Cheese, Crisp Romaine, and Classic Dressing $4.50 Baby Spinach Salad Warm Pancetta Vinaigrette $5.50 Salad Du Roi Fresh Crab, Bay Shrimp, and Sherry Vinaigrette $14.50 Dinner Desserts Prices are per Person. One dessert choice per group. Warm Fallen Chocolate Soufflé Vanilla Bean Ice Cream $12.00 Seasonal Fruit Crisp Vanilla Bean Ice Cream $8.25 Gourmet Cheesecake $8.00 Crème Brule With Seasonal Berries $7.50 Vanilla Bean Ice Cream With Housemade Chocolate and Caramel Sauces $

14 Arid Club Buffet Price per Person (50 person minimum) $49.95 Hand Carved Roasted Prime Rib Au Jus Baked Idaho Potatoes Appropriate Vegetable Popovers Salad bar featuring: Oregon Bay Shrimp Marinated Bean Salad Balsamic Marinated Tomatoes Vegetable Crudite Housemade Dressings Dessert Display Fresh Brewed Dawson Taylor Coffee, Hot Tea, or Soda Add a Fresh Fish Option to your Arid Club Buffet for an additional $3.50 per person 14

Meeting Facilities Private Dining Room 1 (private) 481 Sq ft.

Theater 30 Reception 30 Private Dining Room 2 (private) 345 Sq ft.

Theater 18 Reception 25 Private Dining Room 1 & 2 (private) 826 Sq ft.

15 Meeting Facilities Private Dining Room 1 (private) 481 Sq ft. Set-Up Style Max Attendees Dinner 22 Classroom 16 Conference 24 Theater 30 Reception 30 Private Dining Room 2 (private) 345 Sq ft. Set-Up Style Max Attendees Dinner 16 Classroom 15 Conference 16 Theater 18 Reception 25 Private Dining Room 1 & 2 (private) 826 Sq ft. Set-Up Style Max Attendees Dinner 48 Classroom 30 Conference 22 Theater 48 Reception 70 15

Meeting Facilities Board Room (private) 345 Sq ft.

Room (private) 1210 Sq ft Set-Up Style Max Attendees

100 The Card Room is available for Evening parties only

16 Meeting Facilities Board Room (private) 345 Sq ft. Set-Up Style Max Attendees Dinner 12 Conference 12 Card Room (private) 1210 Sq ft Set-Up Style Max Attendees Dinner 60 Classroom 60 Conference 40 Theater 75 Reception 100 The Card Room is available for Evening parties only Alcove (Semi-private) 353 Sq ft Set-Up Style Max Attendees Dinner 18 16

Max Attendees Dinner 100 Classroom 60 Conference N/A Theater N/A Reception 75 Entire Arid Club (private) Set-Up Style Max Attendees

17 Meeting Facilities For Large Events Upper Level of the Main Dining Room (non-private) Set-Up Style Max Attendees Dinner 60 Classroom 40 Conference N/A Theater N/A Upper Level of Main Dining Room and Private Dining Rooms 1 & 2 (non-private) Set-Up Style Max Attendees Dinner 100 Classroom 60 Conference N/A Theater N/A Reception 75 Entire Arid Club (private) Set-Up Style Max Attendees Dinner 180*** With Dance Floor 160 Classroom N/A Conference N/A Theater 200 Reception 300 ***Requires minimum guarantee. Please see page 5 17

18 Equipment All of the Arid Club owned Audio Visual equipment is available free of charge unless it has already been reserved by another member at the same time. We will be happy to rent any equipment we do not carry for your event. We have the following items in our inventory ready for you use: LCD Projector Screens Conference Phone Dry Erase Board TV/DVD Dance Floor Rental Dance Floor 12X12: $250 Dance Floor 16X16: $300 The Arid Club is able to arrange the following upon request: Florist Pianist DJ Jazz Duo Face Painter Balloon Artist 18 Net Book Projector Remote A/V cart Flipcharts Microphone Custom name tags can be made for your group at a cost of $ 1.25 per name with 48 hours notice.

19 ARID CLUB MEETING FACILITIES CHEAT SHEET Room Name Square Feet Dinner Style Overall Room Dimensions Classroom Style Conference Style Theater Style Reception Privacy First Floor Private Dining Room x Private Private Dining Room x Private Private Dining Rooms 1 & x Private Alcove x NA 20 NA NA Semi- Private Main Dining Room- Upper Level N/A 20 x 30 60* 40 NA NA NA Non- Private Main Dining Room- Upper Level and Private Dining Rooms 1 & 2 N/A N/A 100** 60 NA NA NA Non- Private Main Floor and Private Dining Rooms N/A N/A 200*** NA NA Private Patio N/A N/A 40 NA NA NA 50 Semi- Private Second Floor Board Room x NA 12 NA NA Private Card Room x 49 60* 40 NA Private 19

20 Thank you for choosing the Arid Club. Included in this packet you will find all of the necessary tools to get you started. For any questions or to schedule your event please contact: Arid Club (208)

21 The Arid Club 1137 W River St Boise, ID (208) Fax (208) Executive Staff Contact Information Alvin Charlton General Manager, acharlton@aridclub.org Eric Gremmo Club House Manager, eric@aridclub.org Paula Marcelin Office Manager, paula@aridclub.org Chris McDonald Executive Chef, chefchris@aridclub.org 21

BoatHouse Restaurant

BoatHouse Restaurant Banquet & Conference Information Packet BoatHouse Restaurant 700 Park Avenue Winona Lake, IN 46590 Phone: 574.268.2179 Fax: 574.268.9248 Email: banquets@boathouseatwinona.com General