Sample Corporate Event
Corporate: venues -
corporate home
EVENT SCHEDULE
Guests to begin arriving at 5:30 p.m. for the cocktail hour, which
will take place on the grassy area near the dock. We will set up
the raw bar, seven cocktail tables, and have servers passing hors
d'oeuvres butler style. Servers will also offer champagne, sparkling
water, red and white wine, and full bar service will be available
both inside the tent and outside. A jazz quartet will be playing
in the SW corner of the tent. Around 7 p.m., guests will find their
assigned seats for dinner, and we will provide silver table numbers
and menu cards. There will be a welcome, and salad would be served
around 7:20 p.m. Bartenders will provide wine service, with the
main course being served around 8 p.m. After dessert and coffee
have been served, the performance will begin (around 9:15 p.m.)
and the event will conclude around 10:30 p.m.
MENU
Hors d'oeuvres passed Butler Style
Skewered Pear Tomatoes with Mozzarella Cheese and Basil
Leaf
Crostini with Caramelized Vidalia Onion and Gorgonzola Cheese
California Rolls with Sesame Soy Dipping Sauce
Skewered Fresh Mission Figs wrapped in Parma Ham with Balsamic Caramel
Raw Bar Appetizer Display
Served on a bed of crushed ice and elaborately decorated with sea
glass, starfish, and sea beans.
Native Littleneck Clams (400) and Canadian Oysters (300) are shucked
while your guests watch, and are offered with Tabasco sauce, horseradish
and lemons. Jumbo Shrimp (700), perfectly steamed in Old Bay seasoning,
is served with cocktail sauce, and Premium Smoked Atlantic Salmon
is presented on marble boards with dill mustard and horseradish
chive sauces, capers, and lemons.
Seated Dinner
European Artisan Breads, honey- butter noisettes, and carafes of
thyme-infused virgin olive oil on each table.
Salad
Lobster Tail Medallions on a bed of Mesclun and Baby Spinach Greens
with Red and Yellow Pear Tomatoes in a Citrus Chive Emulsion with
Citrus Zest
Main Course
Angus Beef Tenderloin Medallions are served over a tower
of Chunky Roasted Garlic and Red Smashed Potatoes along with a bundle
of Haricots Vert. The entrée is then drizzled with a Citrus
Tarragon Béarnaise Sauce and finished with exotic and colorful
Microgreens.
(Portobello Mushroom vegetarian option)
Dessert
4" Chocolate Truffle Brownie "Sailboats",
the hull piped with your corporate logo in yellow, are served on
a pool of Raspberry Coulis with Whipped Cream Dollop and Mint Leaf
Coffee, Decaffeinated Coffee and Assorted Bigelow Teas
We will provide one event manager, two floor captains, 25 servers,
six chefs, two raw bar shuckers and five kitchen assistants for
eight hours (3 - 11 p.m.) to set up, serve and clean up.
Food and Service = $68 per person
COMPLETE BAR SERVICE
Available in two locations.
We will pass wine and champagne to the guests as they arrive, or
they may help themselves to bar service.
Bar offerings include Dewar's, Grey Goose, Mt. Gay and Bombay Sapphire,
Tangueray, Maker's Mark and Canadian Club liquors; Veuve Cliquot
champagne; Robert Mondavi Chardonnay, Sauvignon Blanc and Merlot
wines; Bass Ale, Sam Adams, Amstel Lite, and Budweiser beers.
Sonoma Cutrer Chardonnay and, Joseph Phelps Cabernet dinner wines
We will provide liquor liability insurance, four bartenders, four
wine servers, coolers, ice, assorted sodas, juices, garnishes and
all appropriate glassware.
$26 per person
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