J a c a r a n d a W e s t C o u n t r y C l u b S p e c i a l Ev ent M e n u Phone: 941.493.5010 Fax: 941.497.7603 Email: clubhousemgr@ jacwestcc.com Web: jacwestcc.com Address: 1901 Jacaranda Boulevard Venice, Florida 34293 Effective Date 08-13
D i nner Events - H ors d oeuvres Selections Each hors d oeuvre tray serves 50 people with 100 pieces. All prices are subject to a 20% service charge and 7% sales tax. Hot Hors d oeuvres Cold Hors d oeuvres Assorted Petite Quiche BBQ Cocktail Ribs Bacon Wrapped Scallops Broccoli Cheese Bites Fried Popcorn Shrimp Potato Skins filled with Sour Cream Onion Pedals Sesame Chicken Bites Spanikopitas Spring Rolls Swedish or Italian Meatballs Antipasto Platter Cheese & Cracker Display Deviled Eggs Fresh Fruit Display Petite Finger Sandwiches Prosciutto Wrapped Melon Assorted Canapés Salmon Mousse Pinwheels Shrimp Cocktail Display (200 pieces) Smoked Salmon Display Vegetable Crudités
D i nner Events All entrées include tossed garden salad with house dressing, choice of potato or rice and vegetable, rolls and butter, coffee, iced tea, lemonade and a dessert. Prices are subject to a 20% service charge and 7% sales tax. B eef Entrée Selections Delmonico Steak Grilled medium and topped with onion straws. Roasted Tenderloin of Beef The finest cut of beef carved into medallions and topped with Béarnaise sauce. Prime Rib Prime Rib of Beef slow-roasted to perfection and served with Au Jus and Horseradish Sauce. Steak Au Pouvre Sirloin steak sautéed in peppercorns, flamed with brandy and topped with a light cream sauce. Filet Mignon Center-cut beef tenderloin topped with mushroom demi-glace (or other sauce of your choice). New York Strip Succulent New York strip steak served with our house burgundy sauce (or other sauce of your choice). Sliced New York Sirloin Slow-cooked sirloin of beef sliced and topped with a mushroom zinfandel Sauce. Steak Diane Twin medallions of beef tenderloin sautéed with mushrooms, shallots and merlot demi-glace. Tournedos of Beef Tenderloin medallions sautéed with two jumbo Gulf shrimp, complemented by fresh mushrooms, asparagus and Béarnaise sauce. Potato or Rice Selections Baked Potato Duchess Potatoes Roasted New Potatoes Potatoes Au Gratin Steamed Parsley New Potatoes Sweet Potatoes Rice Pilaf Wild Rice Vegetable Selections Green Beans Almandine Glazed Carrots Mixed Vegetables: Cauliflower, Broccoli, Carrots Peas and Pearl Onions Sugar Snap Peas
Po u l tr y Selec t i ons All entrées include tossed garden salad with house dressing, choice of potato or rice and vegetable, rolls and butter, coffee, iced tea, lemonade and a dessert. Prices are subject to a 20% service charge and 7% sales tax. Almond Chicken Breast of chicken dipped in egg and sliced almonds, lightly sautéed and finished with lemon butter. Chicken Cordon Bleu A boneless breast of chicken stuffed with smoked ham and Swiss cheese, lightly breaded, baked golden brown and served with our supreme sauce. Chicken Piccata Lightly seasoned and floured breast of chicken sautéed with capers and fresh mushrooms. Steak Au Cornish Game Hen with Wild Rice Stuffing 16-18 ounce game hen, filled with wild rice stuffing Chicken Chardonnay Boneless breast of chicken lightly sautéed with mushrooms and finished with a chardonnay chicken Velouté. Chicken Marsala Fresh breast of chicken sautéed with a flavorful Marsala wine and mushroom sauce. Chicken Supreme Lightly sautéed chicken breast topped with white asparagus and our mushroom supreme sauce. Roast Duckling Crispy duck presented with sun-dried cherry and baby pear zinfandel essence. and baked to perfection. Cranberry Sage Stuffed Chicken Breast Fresh chicken breast filled with bread stuffing, cranberries and fresh herbs, topped with sauce supreme. Potato or Rice Selections Baked Potato Duchess Potatoes Roasted New Potatoes Potatoes Au Gratin Steamed Parsley New Potatoes Sweet Potatoes Rice Pilaf Wild Rice Vegetable Selections Green Beans Almandine Glazed Carrots Mixed Vegetables: Cauliflower, Broccoli, Carrots Peas and Pearl Onions Sugar Snap Peas
Seafood Selections All entrées include tossed garden salad with house dressing, choice of potato or rice and vegetable, rolls and butter, coffee, iced tea, lemonade and a dessert. Prices are subject to a 20% service charge and 7% sales tax. Baked Stuffed Sole Ivory white fillets wrapped around a crab stuffing, baked and drizzled with a lemon Beurre Blanc. Broiled Sea Scallops Broiled with a sherry crumb topping. Boston Haddock Truly our house favorite, fresh Haddock fillets baked with a sherry crumb topping. Crab Stuffed Shrimp 4 Jumbo tiger shrimp stuffed with blue crabmeat and drizzled with a lemon Beurre Blanc. Flounder Francais This white fish fillet is floured, dipped in egg, lightly sautéed and finished with lemon butter. Pecan Crusted Snapper Fresh fillet of snapper breaded in a pecan crust, Seafood Kabob Sea scallops and shrimp on a skewer with peppers and onions. Topped with lemon Beurre Blanc. Baked Salmon Center-cut salmon served with a mustard dill sauce. baked until crisp and topped with a Beurre Blanc sauce. Sole Amandine Fresh sole sautéed with a lemon butter wine sauce and topped with toasted almonds. Potato or Rice Selections Baked Potato Duchess Potatoes Roasted New Potatoes Potatoes Au Gratin Steamed Parsley New Potatoes Sweet Potatoes Rice Pilaf Wild Rice Mahi Mahi Tropical Fresh Mahi Mahi topped with a Mango and Pineapple Salsa Vegetable Selections Green Beans Almandine Glazed Carrots Mixed Vegetables: Cauliflower, Broccoli, Carrots Peas and Pearl Onions Sugar Snap Peas
C o m b ination Entrée Selec t i ons All entrées include tossed garden salad with house dressing, choice of potato or rice and vegetable, rolls and butter, coffee, iced tea, lemonade and a dessert. If you wish to serve a combination selection for your event, only one selection will be permitted. All prices are subject to a 20% service charge and 7% sales tax. Filet and Crab Stuffed Shrimp Center-cut filet prepared medium, served with Béarnaise sauce and accompanied by two lump crabmeat stuffed jumbo shrimp lightly drizzled with a lemon Beurre Blanc. Grilled Chicken and Crab Stuffed Shrimp Grilled chicken breast accompanied by two crabmeat stuffed jumbo shrimp, both topped with lemon Beurre Blanc sauce. Roasted Tenderloin and Crab Cakes The finest cut of beef carved into a medallion accompanied by two Maryland lump crabmeat cakes topped with a citrus aoli sauce. Potato or Rice Selections Baked Potato Duchess Potatoes Roasted New Potatoes Potatoes Au Gratin Steamed Parsley New Potatoes Sweet Potatoes Rice Pilaf Wild Rice Filet Mignon Market Price and Lobster Tail Center-cut filet mignon prepared medium, served with Béarnaise sauce and accompanied by a 7-ounce lobster tail served with drawn butter. Roasted Tenderloin and Chicken Breast The finest cut of beef carved into a medallion, accompanied by grilled chicken breast, both glazed with a light Bordelaise sauce. Roasted Tenderloin and Fresh Fish The finest Cut of Beef carved into a medallion, then glazed in a light Bordelaise sauce beside your choice of fresh fish and sauce. Vegetable Selections Green Beans Almandine Glazed Carrots Mixed Vegetables: Cauliflower, Broccoli, Carrots Peas and Pearl Onions Sugar Snap Peas
B u f fet Selections All buffet selections include rolls and butter, coffee, iced tea, lemonade and a dessert. Minimum number of guest for buffet selection is 50. All prices are subject to a 20% service charge and 7% sales tax. Choose Two Entrées Choose Three Entrées Beef and Pork Beef Burgundy Tips Prime Rib Sliced Sirloin of Beef Roasted Pork Loin Pot Roast Poultry Almond Chicken Chicken Cordon Bleu Chicken Florentine Chicken Chardonnay Chicken Marsala Roasted Tom Turkey Seafood Baked Salmon Baked Stuffed Sole Mahi Mahi Pecan Crusted Snapper Seafood Newberg Pasta Fettuccine Linguine Penne Pasta Tortellini With your choice of Alfredo Sauce, Marinara Sauce or Pesto Sauce Choose Two Salads Caesar Salad Fresh Fruit Display Pasta Salad Potato Salad Tossed House Salad Each Additional Entrée Selection $ per person Each Additional Salad, Potato, Rice or Vegetable Selection $ per person Potato or Rice Selections Baked Potato Duchess Potatoes Roasted New Potatoes Potatoes Au Gratin Steamed Parsley New Potatoes Sweet Potatoes Rice Pilaf Wild Rice Vegetable Selections Green Beans Almandine Glazed Carrots Mixed Vegetables: Cauliflower, Broccoli, Carrots Peas and Pearl Onions Sugar Snap Peas
D esser t Selec t i ons Entrées include one selection of dessert. All guests are served the same selections, regardless of entrée choices. Cake Pie Boston Cream Pie Carrot Cake Cheese Cake with Topping Double Chocolate Cake German Chocolate Cake Cheese Cake with Topping Parfait, Sherbet & Ice Cream Chocolate Ice Cream Parfait Green Crème de Menthe Parfait Strawberry Ice Cream Parfait Sherbet Chocolate Ice Cream Vanilla Ice Cream Apple Pie Blueberry Pie Cherry Pie Fruit of the Forest Pie Key Lime Pie Pumpkin Pie Mousse Chocolate Mousse Raspberry Mousse Strawberry Mousse Specialty Des s er t Selections Celebration Dessert Cup Additional $ per person Chocolate cup filled with chocolate mousse and topped with fresh berries. Ice Cream Pie Additional $ per person Banana Split Pie Cookies & Cream Pie Mud Pie
B a r Selections All prices are subject to a 20% service charge and 7% Florida sales tax. Open Bar: All Beverages Per Person Basis All Open Bar beverages are charged on a per person basis as follows: Open Bar: All Beverages Consumption Basis All Open Bar beverages are charged on a consumption basis as follows: Well $ 1st hour Drinks Beer Call Premium $ 2nd hour $ Every hour thereafter $ 1st hour $ 2nd hour $ Every hour thereafter $ 1st hour $ 2nd hour $ Every hour thereafter Well $ Draft $ Call $ Domestic $ Premium $ Import $ Wine House $ Call $ Soda $ Open Bar: Draft Beer & House Wine Draft Beer & House Wine charged as follows: Beer Draft Bud, Bud Light, Michelob Light, Amberbock Cash Bar: Full Bar Will be available on a C.O.D. Basis. Cash Bar Prices include 20% Service Charge and 7% Sales Tax. Domestic Kegs (15.5 gallons) (7.75 gallons) Import Kegs are available by special request. House Wine 1.5 liter Copper Ridge per bottle Chardonnay, Zinfandel, Cabernet, Merlot 3 liter Inglenook/Livingston per bottle Chablis, Chardonnay, White Zinfandel, Merlot, Cabernet House Champagne per bottle
B a nquet Po l ic i es All functions require a $300 deposit to reserve the Club for your date. All functions require a minimum of 75 people (excluding Club members). Any function that does not guarantee a count of 100 people is subject to a $300 room charge. There are no additional charges for set-up, linen, china or cleanup. Wedding receptions are generally booked for a 4-hour time frame. For wedding receptions no dessert is included in the entrée price. Wedding cake is cut, plated and served in lieu of dessert. If your function or group requires use of the dance floor you must inform us at the time of the booking. (Based on room availability.) Payment for your function/party/reception is due in full at the close of your event. Any exception to this must be pre-arranged with the Clubhouse Manager. No credit cards are accepted. You must pay by cash or check. We require a preliminary count including entrée choices to be called into the office seven (7) days before your event. Final count is required 72 hours prior. Parking can be limited at times. Additional parking is available across the street at the tennis center. It is suggested that you ask your guests to carpool. Due to licensing and insurance requirements, all food and beverage to be served on Club property must be supplied and prepared by Jacaranda West Country Club. In addition, no remaining food or beverage shall be removed from the premises. At the conclusion of the function, such food and beverage (excluding wedding cake) becomes the property of the Club. No food or beverage (including alcohol) may be brought onto the premises or related areas without prior written approval by the Clubhouse Manager. Should the Club find that any customer or guest has brought any type of food or beverage onto the premises or related areas without prior written Club management approval the Club reserves the right to terminate the function immediately at the customer's expense. Should the Club find that any customer or guest has brought any type of alcohol onto the premises without prior written approval by Club management, or allows any minor to consume any alcoholic beverage (everyone must have a valid I.D. in their possession) the Club reserves the right to close the bar immediately and/or terminate the function entirely at the customer's expense. In addition, the customer will be responsible for all fines, loss of business, assessment and liability as a result of the above. Any damages to Club property are subject to loss of your deposit.