Falls Manor Catering & Special Events

Total Page:16

File Type:pdf, Size:1020Kb

Falls Manor Catering & Special Events FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TWP, PA 19007 • Text or Call (215) 943-7070 • [email protected] V27 4/10//2019 Falls Manor…Wedding Planning Made Easy PLATINUM WEDDING PACKAGE, ALL INCLUDED: • 5 Hour Wedding Reception • 5 Hour Top Shelf Open Bar with a choice of 2 Signature cocktails & signs • Champagne Toast with Strawberry • Cocktail Hour with 10 Hors-D’oeuvres & 2 Food Stations • Sit Down or Buffet Style Dinner • 3 Tier Fondant or Buttercream Wedding Cake & Cake Tasting • Coffee & Tea with Dinner & Coffee Station After • Iced Tea & Water Station; Soda, Water, Juices at the bar • Uplighting in a Variety of Colors • Guest Tables Accommodating up to 12 • Linens & Napkins in Choice of Color • Variety of Centerpieces • Gold Chiavari Chairs or Ivory Chair Covers • Choice of Table Numbers • 2 Bridal Suites with Private Bathrooms, Champagne & Water Service • Decorated Sweetheart Table or Head Table with Loveseat & “Mr. & Mrs.” Sign • Maître D’ to Run the Entire Day • Personal Server for the Couple • White Glove Service • Use of Front Lawn, Gazebo & One-of-a-Kind Light Wall for Photos • Seasonal Coat Check Attendant • Sales Tax & Gratuity NOW MAKE YOUR RECEPTION YOUR OWN! ADD ANY OF THESE ENHANCEMENTS AT NO CHARGE: • Couple’s Monogram OR Custom Ice Sculpture • Sparkler Exit OR Custom Love Story Sign • “After Party Station”: Taste of Philly, Doughnut Wall OR Giant Chocolate Chip Cookie • “Save The Dates” on Cream or White Stock for up to 75 Cards OR Bathroom Baskets • Cake Stands, Cake Toppers, Cake Knives, Cake Plate & Forks w/ ”Mr & Mrs”, To-go cake boxes • Charger Plates in Gold or Silver • Champagne Flutes for the Couple • Food Tasting for 4 guests • Personalized Menu Cards • Place Cards • Card Boxes • One Wedding Dance Lesson with La Luna Dance Studio Complimentary Reception DJ OR Photobooth with 150 contracted full-paying guests FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TWP, PA 19007 • Text or Call (215) 943-7070 • [email protected] V27 4/10//2019 Falls Manor…Wedding Planning Made Easy CEREMONY MUST-HAVES, ALL INCLUDED: • 30 Minutes Prior to Reception • Set in a Gorgeous Ballroom with Chandeliers • Tulle Backdrop with Lights & Lanterns or White Arch • Gold Chiavari Chairs • 30-minute Rehearsal NOW MAKE YOUR CEREMONY YOUR OWN! ADD ANY OF THE FOLLOWING ENHANCEMENTS AT NO CHARGE: • Four Decorative Tall Flower Arrangements on Mirror Pillars • Ceremony Table • Lanterns or Vases Lining the Aisle • Flower Girl Baskets • Ring Bearer Pillows • Audio Speaker with auxiliary cable • Decorative “Choose a Seat, Not a Side” Sign Ceremony does not include a microphone, please add in house DJ for Ceremony if a microphone is desired CEREMONY PRICING: $800 all inclusive Falls Manor…One Fairytale at a time RECEPTION PRICING: $_______ per person all inclusive $_______ January, February, or July $_______ Saturday afternoon (11 am-4 pm) $_______ New Year’s Eve (requires 150 person minimum) GUEST MINIMUMS: Friday - 100 Saturday - 130 Sunday - 100 Saturday afternoon (11 am-4 pm) - 100 FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TWP, PA 19007 • Text or Call (215) 943-7070 • [email protected] V27 4/10//2019 WEDDING IN A BOX: All included: Photographer (4 hours), Videographer (4 hours), Reception DJ & Photobooth $3,300 (Savings of $1,152 ) ENHANCEMENTS Please add 6% tax • In House Photographer – 4 hours $1400 • Photographer Additional Hours – $300 per hour ($200 at the time of booking) • Engagement Photos – $400 • In House Videographer – 4 hours $1200 • Videographer Additional Hours – $150 per hour • In House DJ – 5 hour Reception $1000 • DJ Additional Hours – $200 per hour • Couple’s Monogram – $350 • Custom Ice Sculpture – $400 • Sparkler Exit – $1.50 per person • Custom Love Sign – $70 • DJ for Ceremony Music with an optional microphone – $170 • Photobooth – 4 hours $600 • Balloon Picture Backdrop – $400 • Grand Entrance & Cloud Dance for First Dance – $350 • Rolling Bar during Dinner Service – $270 • Extra Hour with Open Bar-$13 per person • Doughnut Wall – $6 per person • Taste of Philly – $6 per person • Giant Chocolate Cookie Favor – $4 per person • Chair Sash – $3 each • Wedding Dance Lesson – $85 each • Projector & Screen – $200 each • Flower Wreath for Lantern Centerpiece – $60 each • Bathroom Baskets for Men’s & Ladies Room – $30 each “The staff responded to all of my emails immediately. The food was fantastic! The décor was gorgeous! So much was included, it was really a one stop shop.”—Lauren H. 11/11/17 “Perfect! From the food to the service, I couldn’t have asked for a better wedding venue!”—Alaura D. 12/31/16 FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TWP, PA 19007 • Text or Call (215) 943-7070 • [email protected] V27 4/10//2019 Terms & Conditions • Children ages 0-10 Half Price. • Vendor Meals (DJ, Photographer, Videographer, etc.) are half price. We do not serve alcohol to the vendors. • Wedding times on Friday, Saturday and Sunday are flexible. • Falls Manor hosts only one wedding at a time. However, there might be other non-wedding events taking place starting at least 1 hour after the end of the cocktail hour. • $1,500.00 non-refundable deposit and a signed contract by both parties is required to reserve the date, time frame and pricing. • Credit cards are only accepted for initial payment (cash or check preferred). All other payments must be done by cash or check. • Weddings booked 366 days or more from date of contract, follow the below payment schedule: − 25% deposit of the estimated balance is due 3 months after booking − 25% deposit of the estimated balance is due 6 months after booking • Weddings booked 365 days or less from date of contract, follow the below payment schedule: − 25% deposit of the estimated balance is due 2 months after booking − 25% deposit of the estimated balance is due 4 months after booking • Final balance is due 10 business days prior to the event in the form of cash or certified check only. Other payments may be made in the interim. Final amount may not be charged to a credit card. • A $500 Refundable Security Deposit is required with the final payment and will be shredded after your function pending any repairs resulting from the said function or to cover any missing items. • All deposits and interim payments made are non-refundable and non-transferable. Available Dates: _________________________________________________________________________ Potential Date__________ Price pp_____ # of Guests_____+ Ceremony Fee_____+ Add Ons_____ =______ Potential Date__________ Price pp_____ # of Guests_____+ Ceremony Fee_____+ Add Ons_____ =______ Potential Date__________ Price pp_____ # of Guests_____+ Ceremony Fee_____+ Add Ons_____ =______ Falls Manor reserves the right to change the package and pricing at any time FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TWP, PA 19007 • Text or Call (215) 943-7070 • [email protected] V27 4/10//2019 FALLS MANOR WEDDING MENU Cocktail Hour Butlered Hors D’oeuvres (Choice of 10) Seafood Mini Maryland Crab Cakes with Cajun remoulade | Crab stuffed mushroom caps | Seared Ahi Tuna on rice cracker with wasabi and ginger | Smoked Salmon Canapé | Tapas Shrimp with garlic and lime | Coconut Crusted Shrimp with Thai sweet chili glaze | Voodoo Rubbed Bacon wrapped sea scallops $1++ Meat Sesame Chicken Skewers with teriyaki aioli | Petite filet canapé with au poivre spread | Mini Beef Wellingtons with Dijonnaise dip | Philly cheese steak egg rolls with sriracha ketchup | Buffalo Chicken spring rolls with bleu cheese cream | Coney Island franks in a blanket with honey mustard | Micro cheese burgers on brioche bun | Mini Chicken Cordon Bleu | Antipasto Skewers Vegetarian Raspberry and Brie in Phyllo Cup | Tomato Bruschetta on parmesan crostini topped with balsamic glaze | Asiago and Phyllo Crusted Asparagus Spears | Mini Grilled Cheese and Tomato Soup | Mini Vegetable Spring Rolls with duck sauce Caribbean Inspired Pork Carnitas Empanada with avocado crema | Chorizo Empanada with avocado crema | Sweet Plantain Canapé- Sliced sweet plantain topped with queso fresco and micro cilantro | Carnitas Tostones- Fried tostones topped with pork carnitas and cilantro aioli FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TWP, PA 19007 • Text or Call (215) 943-7070 • [email protected] V27 4/10//2019 Cocktail Hour Stations (Choice of 2) Pasta Station Homemade garlic bread | Parmesan cheese | Crushed red pepper | Sun dried tomato infused extra virgin olive oil Pasta Choices, pick 2 Penne | Cavatappi | Farfalle | Campanelle Sauce Choices, pick 2 Vodka | Marinara | Primavera/Alfredo | Aglio e Olio- Roasted garlic with extra virgin olive oil, basil, oregano, and shredded loccatelli cheese | Fra Diavolo-Spicy tomato sauce **Add $150 attendant fee for Live Action Pasta Station if desired Mash-Tini Bar Served with Martini Glasses Sour cream | Butter | Minced scallions | Steamed broccoli | Zucchini & squash | Cheddar | Parmesan | Bacon | Brown sugar| Cinnamon | Mini marshmallows | Raisins Potato Choices, pick 2 Yukon Gold mashed potatoes | Red Bliss Mashed | Roasted Garlic Mashed potatoes | Sweet mashed potatoes Cheese Display with Fresh Crudité Fresh vegetables | Assorted dips | Falls Manor spinach artichoke dip | Hummus | Local and imported cheeses w/fresh fruit | Homemade fig jam | Local honey | Dijon mustard | Flat bread | Italian bread | Crackers Homemade Flat Bread Pizza Station (Choice of Two) • Margherita
Recommended publications
  • Sample Menu Items & Prices Are Subject to Change
    Sample Menu Items & prices are subject to change. Items vary by location. RAW BAR APPETIZERS Oysters on the Half Shell* Classic Baked Onion Soup Colossal Lump Crab Cocktail Lobster Bisque Spicy mustard & cocktail sauce Sesame Crusted Seared Ahi Tuna* Crispy Calamari Wasabi, pickled ginger Thai sweet hot chili sauce, carrots, scallions, cashews Jumbo Shrimp Cocktail Blackened Fresh Jumbo Scallops Cocktail sauce & fresh shaved horseradish Blue cheese, walnuts, sweet onion dressing Chilled Shellfish Platter* Dr. Jekyll (serves 2 to 4) Jumbo Lump Crab Cake Mr. Hyde (serves 4 to 8) Red pepper aioli, grainy mustard sauce SALADS Hyde Park Wedge Beefsteak Tomato & Sweet Onion Blue cheese dressing, bacon & candied pecans, Blue cheese or hard smoked port wine drizzle mozzarella, choice of dressing Caesar Salad Steakhouse Chop Salad Anchovies upon request Aged Tillamook cheddar, hearts of palm, bacon, cucumber, tomato, red onion, house vinaigrette BAR FAVORITES Dry Aged Hamburger* (9oz) Jumbo Lump Crab Cakes With cheese add 1 Red pepper aioli, spicy mustard sauce House Made Fries or Onion Straws add Bacon Gruyère Dry Aged Burger* (9oz) BBQ Pork Shank* (16oz) House Made Fries or Onion Straws add Slow-roasted, BBQ glazed, onion straws Grilled Fresh Salmon Caesar Anchovies upon request Chicken Milanese Chicken Parmesan Crispy romano-crusted chicken, Pan-sauteed, provolone, mozzarella, red sauce white wine lemon caper sauce SIDES Steamed Fresh Asparagus Béarnaise Lobster Mac & Cheese Fresh Creamed Spinach Sauteed Spinach & Garlic Sautéed Fresh Spinach
    [Show full text]
  • Plated Dinners
    1111 Jefferson Road | Rochester, NY 14623 (585) 475-1510 | Fax: (585) 475-1541 Plated Dinners Enhance your evening All Entrees Include Event with: Your choice of Salad, Warm Rolls and Butter Chair Covers and Overlays Entrée, Dessert, Coffee, Decaffeinated Floral Centerpieces Coffee and Revolution Teas Additional Fee Applies Salads Classic Caesar Salad Strawberry Field Salad Mixed Baby Field Green Salad Baby Wedge Salad Greek Salad Enhancements Tortellini Carbonara Penne Bolognese Lump Crab Cocktail Blackened Sea Scallops Seared Ahi Tuna Crab Cakes Smoked Salmon with Capers, Onions Hard Boiled Eggs, Crostini Chilled Jumbo Shrimp Tomato Caprese Salad, Buffalo Mozzarella Wild Mushroom Vol-au-vent Please Note: Above Menus Prices are Subject to 8% NYS Sales Tax, and a 22% Administrative Fee 1111 Jefferson Road | Rochester, NY 14623 (585) 475-1510 | Fax: (585) 475-1541 In Flight Dinners Chicken Wellington Boneless Breast of Chicken, Mushroom Duxelle, Wrapped in Puff Pastry and Baked, Asparagus, Rosti Potatoes Chicken Oscar Seasoned Breast of Chicken, Lump Crabmeat, Crowned with Asparagus and Bearnaise Sauce, Yukon Gold Potatoes Chicken Piccata Chicken Breast Seasoned and Seared, Lemon Beurre Blanc, Yukon Gold Potatoes, Julienne Vegetables Chicken Mediterranean Marinated Boneless Breast of Chicken, Sun-dried Tomato Pesto, Roasted Red and Yellow Peppers, Melted Mozzarella Cheese, Fresh Vegetables, Yukon Gold Mashed Potatoes, Fresh Vegetables Chicken Rosemary Grilled Breast of Chicken Infused with Rosemary and Red Currant Glaze, Roasted Potatoes,
    [Show full text]
  • Hors D'oeuvres & Appetizers
    CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite
    [Show full text]
  • Appetizers on the Slide Dressed & Tossed Wrap 'N Rolls Noodles
    appetizers wrap ’n rolls served with parmesan potatoes or chips chicken wings 8 served with celery and bleu cheese, yum - burger 12 traditional hot or spicy b.b.q. grilled ground chuck, pork, and veal with crisp lettuce, tomato, onions, american cheese, applewood bacon, and topped with a freid egg parmesan potatoes 6 jumbo hand cut potato wedges fried in peanut oil, tossed with classic philly cheese steak 12 black pepper, chives and parmesan cheese shaved prime rib, caramelized onions and provolone on a soft roll bbq chicken quesadilla 7 club sandwich 12 grilled chicken, spicy bbq sauce, sour cream, roasted turkey, apple wood smoked bacon, crisp lettuce, tomato, guacamole and fresh pico de gallo gruyere and mayonnaise salt and pepper calamari 10 california b.b.q. chicken 10 arrabiata sauce lettuce, tomato, red onion and avocado shrimp on the rocks 12 french dip 12 chilled jumbo shrimp, classic horseradish cocktail sauce shaved prime rib and gruyere on toasted baguette with au jus disco fries 8 layers of french fries, american cheese, salmon burger 13 chicken gravy, and scallions sesame crusted salmon filet, teriyaki glaze, avocado, wasabi aioli, pickled ginger lettuce and tomato chicken noodle soup 6 roasted chicken, seasonal vegetables, pasta grilled vegetable wrap 9 seasoned chicken broth marinated eggplant, mushrooms, zucchini, yellow squash sweet red onions, roasted peppers and hummus with mixed greens, and aged soup of the day 6 balsamic seasonal selection of hot and cold soups noodles & oodles available after 5pm served with garlic
    [Show full text]
  • GF Crust Available 3 Appetizers Add Protein to Any Salad Assorted Bread
    Appetizers BRUSCHETTA — 8 ITALIAN FRIED RISOTTO — 10 Fresh mozzarella cheese, house tomato jam, house Fried risotto, fresh mozzarella cheese, house pesto sauce, tomato, fresh basil, balsamic glaze, marinara sauce ciabatta bread ITALIAN SHRIMP ROLL — 11 STUFFED MUSHROOMS — 10 Wonton wrapped fried shrimp, fresh basil, pesto mayo Baby bella mushrooms, house Italian sausage, house marinara sauce ITALIAN NACHOS — 12 Fried lasagna chips, house Italian sausage, house CALAMARI — 11 tomato jam, cheese sauce, black olives, pepperoncini, Fried calamari, house marinara sauce, lemon marinara sauce, fresh basil and honey aioli GF available assorted bread rolls EGGS YOUR MAJESTY — 10 2.50 Smoked Benton’s country ham, sunny side up local egg, Served with our garlic honey butter fried bread roll, Maldon sea salt salads pizzas GF Crust Available 3 SPINACH SALAD — 11 Spinach, bacon pieces, pecans, egg, sun dried tomato, CRAB RANGOON — 18 house bacon dressing House white sauce, fresh crab, fried wontons, CAPRESE TOWER — 12 scallions, cream cheese, sweet Thai chilli Fresh mozzarella cheese, local tomatoes, basil olive sauce, mozzarella cheese oil, Maldon sea salt, balsamic glaze MEAT LOVERS — 16 FARRO SALAD — 10 House red sauce, house Italian sausage, local beef, Farro, feta cheese, peas, roasted red peppers, sun dried tomatoes, local cherry tomatoes, cucumber, parsley, pepperoni, bacon, mozzarella cheese Italian vinaigrette MARGHERITA — 12 CAESAR SALAD — 10 House marinara sauce, fresh mozzarella cheese, Romaine lettuce, house croutons, red onion, parmesan
    [Show full text]
  • Upload Full 2017-2018 Sample Menus
    PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] Brick Lane Catering Sample Menus Photography courtesy of www.danacubbagephotography.com PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] In today’s abundant catering market Brick Lane Catering is a dynamic catering company that stands out from the rest by specializing in hand crafted custom menus that offer world culinary styles & flavors to our cliental. As an elite caterer in a competitive market we strive to set ourselves apart from the typical catering offerings by delivering memorable, flavorful and appealing cuisine hosted in the utmost professional environment by highly trained professional staff. Whether planning a small cocktail party, a large gala, or anything in between our personalized and detailed consulting services will help you customize your event. Owner and Executive Chef Charlie Giordano brings years of experience to the Charleston catering market. His 30 years of experience as a Chef, has allowed him to impress clients in Charleston for 14 years. Before he joined Brick Lane Catering, he spent 5 years as the Executive Chef at Duvall Catering and Event Design, Charleston’s largest full service catering company. Charlie strives to create memorable dishes that will “wow” your guests. He spends countless hours creating unique, custom and new menu items that are sure to please. Christy Roper fell in love with the food and beverage scene at what began as a college side job with catering and restaurant group Crew Carolina. After 8 years in the business as a Catering Director and then Wedding Planner, Christy joined the Brick Lane Catering team in 2011 as their Catering Sales Manager.
    [Show full text]
  • Water Street Grill
    SEPTEMBER 24-26 WATER STREET GRILL @MAXTakeover! BISTRO ON GIBBS STREET Come re-live the iconic dining experience that was the WATER STREET GRILL. Chef TONY GULLACE will team up with Water Street chefs MARK CUPOLO of Rocco, JAY SPERANZA of Tony D’s, private chef LUCAS SANTIAGO and others along with current Max staff to re-create the Water Street Grill menu favorites you remember. INDOOR + OUTDOOR dining available LIVE ENTERTAINMENT each night REUNITE with some old friends and meet some new! WATER STREET GRILLTakeover! DATE: September 24, 25, 26 2020 WHERE: Max Bistro @ Eastman Place • 25 Gibbs Street PHONE: 585.697.0491 E-MAIL: [email protected] TIME: 5 p.m. – 10 p.m. A different charity THU Endless Highways to be highlighted SEPT 24 endless-highway.org every night with FRI HUGS 5% of all proceeds SEPT 25 helpusgivesmiles.org being donated to InterVol each cause. SAT SEPT 26 intervol.org MENU HIGHLIGHTS: raw oysters, shrimp alexander, charred tenderloin, block island swordfish, pasta with truffle sauce, steak au poivre, osso bucco bolognese, malaysian clams, fried calamari java joe’s famous potato gnocchi “so light you have to catch them in a butterfly net” + many more. Specialty cocktails, wine, & beer specials. An unforgettable a la carte dining experience... RESERVATIONS RECOMMENDED APPETIZERS ENTRÉE NOTHERN OYSTERS ON ICE STEAK AU POIVRE classic mignonette 14 oz prime ny strip, swiss chard, sauce au poivre, 15 mashed potatoes 45 JUMBO SHRIMP COCKTAIL lemon, cocktail sauce JAVA JOE’S POTATO GNOCCHI 15 veal osso buco bolognese
    [Show full text]
  • Steak Au Poivre with Roasted Onion Mashed Potatoes
    In your box 2 oz. Sour Cream 1 oz. Butter 2 Russet Potatoes 1 tsp. Coarse Black Pepper 4 tsp. Beef Demi-Glace 1 Yellow Onion 6 oz. Cremini Mushrooms Customize It Options 12 oz. Steaks 12 oz. Grass Fed Sirloin Steaks 14 oz. USDA Choice New York Strip Steak (Serves 2) 12 oz. Filets Mignon You will need Olive Oil, Salt, Pepper, Cooking Spray Baking Sheet, Colander, Medium Non-Stick Pan, Medium Pot Steak au Poivre with roasted onion mashed potatoes NUTRITION per serving–Calories: 696, Carbohydrates: 52g, Fat: 35g, Protein: 45g, Sodium: 1327mg. Prep & Cook Time Cook Within Difficulty Level Spice Level Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients 40-50 min. 6 days Intermediate Not Spicy *Nutrition & allergen information may vary by protein. Please review protein and meal labels for details. Before you cook Take a minute to read through the recipe before you start– we promise it will be time well spent! Ƀ If using fresh produce, thoroughly rinse and pat dry Ƀ Preheat oven to 400 degrees Ƀ Prepare a baking sheet with foil and cooking spray Ƀ Ingredient(s) used more than once: butter Ƀ Upon delivery, remove potato from meal bag and store at room temperature 1 2 Customize It Instructions Prepare the Ingredients Roast the Mushrooms and Onion • If using grass fed sirloin steaks, follow same instructions as steaks. • Quarter mushrooms. • Place mushrooms on one half of prepared baking sheet and • If using filet mignon, follow same instructions as steaks • Halve and peel onion.
    [Show full text]
  • Soups & Salads Starters Sandwiches & Burgers
    Welcome to Charlie B’s, A True Stowe Classic Charles Henry Baraw, the original Charlie B., was born in Westfield, Vermont in 1873. In 1903, Charles and his wife Bertha bought a farm at the head of Chelsea Valley, Vermont and moved there to raise Jersey cows, horses and children. The youngest of their eight children, Stuart Winfield Baraw and his wife Bea began the Stoweflake Inn & Resort in 1963. The folks in Chelsea still remember Charlie B’s “sugaring-off” parties every Spring when friends came to celebrate the season and another year’s harvest. This tradition of memorable times, friends and food continues at the present day Charlie B’s Pub & Restaurant. Soups & Salads French Onion Soup, Topped with Cabot Cheddar & Swiss Cheese . 7 New England Clam and Corn Chowder . 8 Local Mixed Greens, [GF] With Fresh Seasonal Fruit, Herbs, Pecans, Feta Cheese and a Lemon and Olive Oil Dressing . 9 Classic Caesar Salad, [GF] With a Parmesan Crostini and House Made Caesar Dressing . 9 Caprese Salad, [GF] Fresh Maplebrook Farm Mozzarella and Balsamic Reduction . 12 Add to your salad: Chicken Breast (6) Salmon (8) or Shrimp (9) Starters Classic Shrimp Cocktail, [GF] With House Made Cocktail Sauce and Fresh Lemon . 12 Crispy Calamari, Served with Sriracha Aioli and Banana Peppers . 12 Roasted Red Pepper Humus, [GF] With Fresh Vegetables and Pita Chips . 13 Crispy Buffalo Chicken Wings, With Carrots, Celery & Bayley Hazen Blue Cheese Dipping Sauce . 13 Sweet Chili Glazed Chicken Wings, [GF] With Asian Cucumber Salad . 13 Sandwiches & Burgers All sandwiches come with a choice of French Fries, Sweet Potato Fries, Potato Chips or Side Salad All sandwiches can be made Gluten Free Fully Loaded Grilled Chicken Sandwich, With Cabot Cheddar Cheese, Crispy Bacon, and Mustard Aioli, Served on Sourdough Bread .
    [Show full text]
  • Hors D'oeuvres
    Event Menu Wedding Menu ALTADENA TOWN AND COUNTRY CLUB PACKAGE A Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up Room Set-up Fee (Including Colored Linens) One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included PACKAGE B Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up Room Set-up Fee (Including Colored Linens) Chair Cover with Colored Sash One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included PACKAGE C Three Choices of Passed Hors d’oeuvres Sparkling Fruit Punch Champagne Toast Salad Choice of Entrée Wedding Cake One Glass of House Wine Served with Entrée Bartender and Complete Bar Set-up First Two Hours Hosted Bar (House Brand) Room Set-up Fee (Including Colored Linens) Chair Cover with Colored Sash One-Night Stay at Participating Hotel (with 75 confirmed guests or more)* Service Charge Included *Subject to availability. The above prices are subject to government sales tax. ALTADENA TOWN AND COUNTRY CLUB S ALAD S House Salad or Caesar Salad Upgrade to a Melange Salad for an Additional $3.00 E NTRÉE S Package A | Package B | Package C Roasted Chicken Breast with Pesto, Merlot Sauce $80.95 | $85.95 | $101.95 Chicken Breast, Mustard Tarragon Cream Sauce $80.95 | $85.95 | $101.95
    [Show full text]
  • Wedding Dinner Off Premise
    Wedding Dinner Off Premise Customize your menu with following options, Choice of 5 Whipped goat cheese, prosciutto, topped with truffle Furikake Tuna on a flat bread with mango relish oil & pistachio's on a crostini Bruschetta, tomato and onion salad, crostini, Crab Cake, smoked red pepper aioli balsamic glaze Shrimp Toast, ginger soy dipping sauce Chickpea & Sopresata Crostini topped with pesto Macadamia Encrusted Brie, honey bourbon glaze Fire roasted asparagus wrapped with salume Harissa Rubbed Chicken Sate, mango chutney Baked Clams Oreganata Wild Mushroom Arancini, smoked tomato puree Gorgonzola Apple Fritter with fig jam Grilled Turkey Slider, avocado aioli, pepper jack Herb Crusted Beef, basil aioli cheese * MAY WE SUGGEST * upgraded hors d’oeuvres options are an additional charge Lobster Truffles Baby Lamb Chop, herb crusted shallot mint demi Skewered Shrimp, roasted pineapple glaze Mediterranean Lamb Meatballs, dill yogurt sauce Mini Lobster Rolls, creme fraiche ginger soy Smoked Duck Cranberry compote, rye croustade Crab & Avocado bite Crostini, lump crabmeat, avocado crema Market Table seasonal vegetable crudité herb aioli spicy hummus local American cheese display grapes strawberries dried figs apricots baguettes crostini & crackers OR Mediterranean Table flat breads & pita hummus caponata marinated artichoke hearts roasted peppers assorted olives feta cheese RECEPTION Salad and Pasta SALADS (Choice of 1) Caesar Salad, shaved parmesan & roasted garlic rosemary croutons Baby Spinach, Applewood smoked bacon,
    [Show full text]
  • Until the Meat Falls Off the Bone
    University of Central Florida STARS Electronic Theses and Dissertations, 2004-2019 2009 Until The Meat Falls Off The Bone Holly Kapherr University of Central Florida Part of the Creative Writing Commons Find similar works at: https://stars.library.ucf.edu/etd University of Central Florida Libraries http://library.ucf.edu This Masters Thesis (Open Access) is brought to you for free and open access by STARS. It has been accepted for inclusion in Electronic Theses and Dissertations, 2004-2019 by an authorized administrator of STARS. For more information, please contact [email protected]. STARS Citation Kapherr, Holly, "Until The Meat Falls Off The Bone" (2009). Electronic Theses and Dissertations, 2004-2019. 4071. https://stars.library.ucf.edu/etd/4071 UNTIL THE MEAT FALLS OFF THE BONE by HOLLY V. KAPHERR B.S., Brigham Young University, 2005 A.A.S., Culinary and Hospitality Institute of Chicago, 2006 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Fine Arts in the Department of English in the College of Arts and Humanities at the University of Central Florida Orlando, Florida Fall Term 2009 ABSTRACT Though this work started as a formal academic cultural study, it stretched and squirmed and became not only an examination of the cultures themselves, but how I came to fit within those cultures. By combining my experiences travelling as a child and young adult as well as learning the craft of professional cooking, the essays in this work are highly centered around food and what food means both to me and to cultures throughout the world.
    [Show full text]