forsyth country club

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All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax

FORSYTH COUNTRY CLUB Event Services Guide

2 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org

EVENT PLANNERS

Social Director, Sally Anglin 336.760.8193

[email protected]

Assistant Social Director, Amanda Howard 336.768.0220 x 1202

[email protected]

CLUBHOUSE MANAGEMENT

Chief Operating Officer, Lee Smith, CCM, CCE 336.760.8186

[email protected]

Phil Barber, Clubhouse Manager 336.760.8197

[email protected]

Executive Chef, Michael Mort, CEC 336.768.0220 x 1207

[email protected]

Forsyth Country Club – Points of Contact

Welcome,

Since 1913, we have been treating members and their guests like family at Forsyth Country Club. We are honored to be a part of those memorable occasions in the lives of our members and those hosting events at our Club. It is our pleasure to provide impeccable service and attention to detail ensuring your party or event will be enjoyed by everyone. The Club is available year-round with multiple spaces on the main level of the Clubhouse, able to accommodate groups up to 400 people, for breakfast, lunch, or dinner. An extensive banquet menu is available or a menu may be custom designed to meet individual tastes and themes.

Please keep the Club in mind for your business meetings, pool side birthday parties, ladies’ luncheons, retirement dinners, and family gatherings.

Thank you for thinking of Forsyth Country Club. We look forward to hosting your event.

Sincerely,

Sally Anglin Social Director

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The Ballroom is the Club’s largest private event space and can seat up to 350 people without the dance floor and 220 with the dance floor. Two large bay window flank the north end of the room, while two gas log fireplaces greet guests at the entrance off the Loggia. The Ballroom opens onto the Terrace which overlooks the majestic greens of the golf course.

The Ballroom has a permanent dance floor that is 23 x 23.

An ideal spot for private dinners and ladies luncheons, the Continental Room can seat up to 64 people and accommodate as many as 80 people for a cocktail type reception. This room includes a cozy fireplace and a large bay window that overlooks our beautiful golf course.

Named for one of the founding members of the Club, the Reynolds Room is one of the most popular private dining areas available. The two-room space is perfect for cocktails prior to dinner in the ante-room with soft seating and a fireplace. The dining area can seat up to 20 guests.

Room Facility Information


Named for the Club’s golf course architect, the Donald Ross Room boasts views of the golf course and is ideal for business meetings and private functions up to 18 people.

The Terrace Room located on the front side of the Clubhouse. It can accommodate up to 16 people for a seated meal and is a very popular spot for bridge groups.

Adjoining the Terrace Room is the Drawing Room, which also connects to Tommy’s Bar. The Terrace and Drawing Rooms combined can seat up to 40 people. Tommy’s Bar is the perfect area for drinks prior to dinner. With soft seating and warm atmosphere, guests are sure to feel at home while dining in this area.

Please see page 23 for a layout of the main level of the Club.

Room Facility Information

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All prices are per person

COOKIE CORNER 8Freshly baked Chocolate Chip, Oatmeal Raisin, White Chocolate Macadamia Nut Cookies, Fudge Brownies, and Blondies. Assorted Sodas, Bottled Water, Freshly Brewed Coffee, Decaffeinated Coffee, and FCC Tea Selections.

THE HEALTH NUT 10Fresh Whole Fruit, Granola Bars, Dried Fruits, Mixed Nuts, Individual Fruit Yogurts on Ice, Fruit Juices, Bottled Water, Freshly Brewed Coffee, Decaffeinated Coffee, and FCC Tea Selections.

TASTE OF TIJUANA 8Tri-Colored Tortilla Chips with Salsa, Queso Dip, Guacamole, and Sour Cream. Assorted Sodas, Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Hot Teas BREAKFAST BUFFETS

THE CONTINENTAL 10Freshly Squeezed Orange and Grapefruit Juice, Cranberry Juice. Assorted Homemade Breakfast Bakeries: Croissants, Muffins, and Danishes. Sliced Seasonal Fruit: Melon, Fresh Berries, and Hawaiian Pineapple. Individual Fruit Yogurts on Ice. Freshly Brewed Coffee and Decaffeinated Coffee, FCC Tea Selections

DELUXE CONTINENTAL 14Freshly Squeezed Orange and Grapefruit Juice, Cranberry Juice. Scrambled Eggs, Choice of Bacon or Link Sausage, Choice of Breakfast Potatoes or Grits. Assorted Homemade Breakfast Bakeries: Croissants, Muffins, and Danishes. Sliced Seasonal Fruit: Melon, Fresh Berries, and Hawaiian Pineapple. Individual Fruit Yogurts on Ice. Freshly Brewed Coffee and Decaffeinated Coffee, FCC Tea Selections

FCC SIGNATURE BREAKFAST BUFFET 17ADD CLASSIC EGGS BENEDICT 4Freshly Squeezed Orange and Grapefruit Juice, Cranberry Juice. Assorted Homemade Breakfast Bakeries: Croissants, Muffins, and Danishes. Accompanied by: Fruit Preserves and Butter. Sliced Seasonal Fruit: Melon, Fresh Berries, and Hawaiian Pineapple. Individual Fruit Yogurts on Ice. Scrambled Eggs, Applewood Smoked Bacon, Country Sausage Links, Breakfast Potatoes or Grits. Granola. Ricotta Blintzes with Peach Preserves. Freshly Brewed Coffee and Decaffeinated Coffee, FCC Tea Selections

Meeting, Specialty Breaks, and Breakfast

BEVERAGESCoffee and Soft Drinks 4 Cofee, Fruit Juices, and Soft Drinks 5Coffee, Fruit Juices, Soft Drinks, 6 Bottled Water, and Iced Tea

SNACKS Fresh Baked Cookies 4Fudge Brownies & Blondies 5Granola Bars 4Jumbo Soft Pretzels 4


In order to expedite service, groups of 13 or more are asked to offer one selection. All prices are per person All plated luncheon entrée selections include rolls, coffee, and tea service

PACIFIC CHICKEN SALAD 16Grilled Chicken Breast, Baby Greens, Goat Cheese, Figs, Grapes, Toasted Walnuts with Maple Balsamic Vinaigrette

CHICKEN COBB SALAD 16Tossed Romaine, Iceberg, and Radicchio topped with rows of Grilled Chicken Breast, Smoked Bacon, Crumbled Blue Cheese, Diced Tomatoes, Cucumbers, Eggs, and Shredded Carrots served with your choice of dressing

FORSYTH COUNTRY CLUB CHICKEN SALAD 16Served with Seasonal Fruit and Banana Bread Finger Sandwiches

GRILLED GREEK STYLE CHICKEN SALAD 16Marinated Grilled Chicken Breast on Mixed Greens with Feta, Kalamata Olives, Red Onion, Cucumbers, Banana Peppers, and Tomatoes served with Lemon-Oregano Vinaigrette

TRADITIONAL TUNA NICOISE SALAD 18 Seared Tuna, Haricot Vert, Fingerling Potatoes, Kalamata Olives, and Sliced Eggs

GRILLED CHICKEN CAESAR SALAD 16GRILLED SHRIMP CAESAR SALAD 19Served in a Parmesan Basket. Garnished with Egg, Tomato Wedges, and Kalamata Olives

1913 SALAD 16Grilled Chicken Breast with Mixed Greens, Granny Smith Apples, Dried Cranberries, Candied Walnuts, Goat Cheese, and Balsamic Vinaigrette

SMOKED TURKEY ON A SOFT KAISER ROLL 15Pepper Jack Cheese, Red Peppers, Basil Aioli and Lettuce. Served with Seasonal Fruit or Orzo Pasta Salad with Vegetables

GRILLED CHICKEN AND APPLEWOOD CLUB 15Smoked Cheddar on Thick Cut Sour Dough, Onion Aioli, Lettuce and Tomato. Served with Seasonal Fruit, Orzo Pasta Salad with Vegetables, or Fried Chips

HERB ROAST BEEF ON MARBLE RYE 15Provolone Cheese, Shredded Lettuce, Tomato, Grain Mustard Aioli. Served with Seasonal Fruit, Orzo Pasta Salad with Vegetables, or Fried Chips

Plated Lunch Menu - Cold Plated Entrées

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In order to expedite service, groups of 13 or more are asked to offer one selection. All prices are per person All hot plated luncheon entrée selections include appropriate accompaniments, rolls, coffee and tea service

FREE RANGE CHICKEN BREAST 18Grilled with Sautéed Greens, Rosemary Roasted Potatoes, and Tomato Relish

ROAST BREAST OF CHICKEN 18with Chive Whipped Potatoes, Seasonal Vegetables, Mushrooms, and Sage Pan Gravy

CHICKEN FRANCAISE 18Sautéed in a Light Parmesan Batter and Served with Lemon-Caper Demi-Glace, Saffron Risotto, and Seasonal Vegetables.

CHICKEN VOL AU VENT 18Chicken Breast Simmered with Mushrooms in a light Veloute. Served over Puff Pastry with Grilled Asparagus

BEEF TENDERLOIN TIPS 19Simmered with Savory Demi-Glace. Served with Wild and White Rice Pilaf and Seasonal Vegetables

GRILLED ATLANTIC SALMON 19Lemon Caper Béurre Blanc, Saffron-Herb Risotto and Seasonal Vegetables

PAN SAUTÉED LUMP CRAB CAKE 19Rosemary Roasted Potatoes, Creole Béurre Blanc, and Seasonal Vegetables

CHAR GRILLED FILET MIGNON 25A 5 oz. Center Cut Filet Grilled, and served with Mushrooms, Horseradish Whipped Potatoes, Seasonal Vegetables, and Cabernet Demi-Glace

FOREST MUSHROOM & SAFFRON RISOTTO CAKES 15Sautéed Spinach and Honey-Ginger Glazed Carrots, and Roast Tomato Confit

HOUSE MADE QUICHE: Served with Seasonal Vegetable medley. Your choice of: Quiche Lorraine 15Spinach, Tomato, Chevre 15Broccoli, Ham, and Cheddar 16

*See page 12 for dessert options*

Plated Lunch Menu - Hot Plated Entrées


STARTERS (CHOOSE 2)Mixed Greens Salad with DressingsFresh Seasonal FruitSliced Tomatoes and Cucumbers with Feta and Lemon- Oregano Vinaigrette Hot Soup SelectionLemon Orzo Pasta Salad with Fresh Vegetables

ACCOMPANIMENTS (CHOOSE 2)Maple Whipped Sweet PotatoesBleu Cheese MacaroniCreamy Mashed PotatoesScalloped PotatoesWild and White Rice PilafSouthern Style Green Beans Steamed AsparagusHerb Crusted Roma TomatoBalsamic Grilled VegetablesCreamy RisottoSuccotashGuilford Mill Stone Grits with White Cheddar, Sautéed Zucchini and Squash in Herbed ButterRosemary Roasted Fingerling Potatoesadd additional accompaniment - $2/each

ENTRÉES (CHOOSE 2)Grilled Salmon with Lemon Béurre BlancSlow Cooked Beef Brisket Beef Tenderloin Tips with MushroomsRotisserie ChickenBlackened TroutPork Loin with Dijon Cream SauceRoasted Vegetable Penne Pasta with Pink Vodka SauceRoast Breast of Turkey with Cranberry RelishRoast Chicken Breast with Sage Pan GravyFCC Classic Fried Chickenadd additional entrée - $3/each

DESSERTS (CHOOSE 2)Assorted Cheesecakes, Red Velvet Layer Cake with Cream Cheese DressingAngel Food Cake with Fresh BerriesChocolate Glazed Marble Pound Cake Chocolate Chess Pie, Coconut Layer CakeKey Lime Pie, Fresh Berry TrifleIce Cream Sundae Bar with assorted toppingsWarm Fruit CobblerWarm Bread Pudding with Vanilla Sauce Banana Puddingadd additional dessert - $2/each

Buffet lunch

The following selections are available for a minimum of twenty guests. All buffet options include fresh baked rolls, coffee, and tea service

SOUP AND SALAD BUFFET 19Hot Soup Selections; Build Your Own Salad with Assorted Greens, Toppings, Dressings, and Fresh Fruit

Additional Options – Choose Two: Chicken Salad, Tuna Salad, Shrimp Salad, Pasta Salad, Roasted Vegetable Cous Cous, Tomato Aspic, Chilled Grilled Chicken, Mozzarella, Tomato, and Cucumber Salad in a Basil Oregano Vinaigrette; Brownies, Lemon Bars, and Chocolate Chip Cookies

THE CORNER DELI 18Fresh Carved Roast Turkey Breast, Virginia Ham, Sliced Roast Beef; Cheddar, Swiss, Pepper Jack; Artisan Breads, Rolls, Croissants; Leaf Lettuce, Sliced Tomatoes, Pickles, Traditional Garnishes; Seasonal Fruit, Kettle Chips; Cookies, Brownies, and Lemon Bars.

COLD LUNCHEON BUFFETS

HOT LUNCHEON BUFFET: 22

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APPETIZERS

TRUFFLE RISOTTO 9with Dry Aged Parmesan, White Truffle Oil, and Grilled Asparagus

FCC SAUTÉED LUMP CRAB CAKE 9with Caper Tartar sauce

CAROLINA SHRIMP AND GRITS 9White Cheddar Grits, Green Onions, Bacon, and Tomatoes

SLOW BRAISED SHORT RIBS 11Served on Stilton Macaroni and Cheese with Applewood Smoked Bacon

CORNMEAL FRIED GREEN TOMATOES 9Creamy Garlic-Herb Cheese Sauce. Heirloom Tomato Salad, Cucumbers, Goat Lady Chevre, and Lemon Oregano Vinaigrette CHILLED JUMBO SHRIMP COCKTAIL 11

SEARED SLICED AHI TUNA 11with Wasabi-Soy Aioli and Crispy Rice Noodles

SALADS

CAESAR SALAD 5Crisp Romaine, Kalamata Olives, and Croutons. Served with Creamy Parmesan Dressing

ICEBERG WEDGE 5with Tomatoes, Bleu Cheese Crumbles, Kalamata Olives, and Bacon

HEARTS OF ROMAINE 5with Brie, Pears, and Walnuts, Dijon Vinaigrette

BABY SPINACH 5with Goat Cheese, Spicy Pecans, and Strawberries, Orange-Ginger Vinaigrette

ITALIAN CAPRESE SALAD 5Sliced fresh Buffalo Mozzarella, Sliced Tomatoes, Basil and Cracked Pepper, and Balsamic-Oil Vinaigrette

BABY FIELD GREENS 5with Gorgonzola Cheese, Roasted Apples, and Cranberries, Buttermilk Dressing

SOUPS 5Sweet Corn Applewood Smoked Bacon Broccoli and Cheddar, Butternut SquashChilled Vegetable Gazpacho, Chilled VichyssoiseClassic French Onion with Gruyere CrostiniFCC Angus Beef Chili, Mushroom Veloute New England Clam ChowderPotato, Leek, and Bacon, Tomato Basil Bisque

Soup may be substituted for a Mixed Baby Greens Salad

Plated Dinner starters and salads

In order to expedite service, groups of 13 or more are asked to offer one selection. All prices are per person



Entrée includes Mixed Baby Greens Salad, appropriate accompaniments, Rolls, Coffee and Tea Service.

ROSEMARY ROASTED FREE RANGE CHICKEN BREAST 29Horseradish Mashed Potatoes and Haricot Vert

BRIE AND APPLE STUFFED BREAST OF CHICKEN 29with Chive Whipped Potatoes, Herb Crusted Roma Tomato, and Steamed Snap Peas

GRILLED CHICKEN BREAST “OSCAR” 33Topped with Lump Crab Meat, Grilled Asparagus, and Bearnaise Sauce. Served with Mushroom Risotto

TRUFFLE RISOTTO WITH DRY AGED PARMESAN 26White Truffle Oil, Melange of Baby Vegetables

BRAISED SHORT RIBS 35with Mascarpone Grits Cake, Grilled Roma Tomato, and Baby Green Beans

CARVED ROAST ANGUS SIRLOIN STRIP 35Whole Roasted NY Strip Loin, sliced and served medium rare with Sauce Forestiére, Herb Crusted Roma Tomato, and Rosemary Roast Potatoes

CHAR BROILED FILET MIGNON 387-ounce, Grilled, Center Cut Beef Tenderloin, Served with a Cabernet Mushroom Sauce, Truffle Whipped Potatoes, and Seasonal Vegetables

SEARED VEAL OSCAR 42Two Medallions topped with Lump Crab, Grilled Asparagus, and Mushroom Risotto. Served with a Bearnaise Sauce

HONEY-MINT GLAZED RACK OF LAMB 49Scallion-Mashed Potatoes, Mushroom Croustillant, Roasted Tomato, and Red Wine Sauce

WARM MUSHROOM AND GOAT CHEESE STRUDEL 24in Puff Pastry, Oven Roasted Vegetables, and Lentil Ragout

Plated Entrées

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Entrée includes Mixed Baby Greens Salad, appropriate accompaniments, Rolls, Coffee and Tea Service.

GRILLED ATLANTIC SALMON FILLET 33Lemon Caper Béurre Blanc, Saffron-Herb Risotto, and Seasonal Vegetables

SEARED LUMP CRAB CAKES 33Rosemary Roast Potatoes, Baby Green Beans, and Carrots with Creole Béurre Blanc

GRILLED SEA BASS 39Pineapple Salsa, Wilted Chard, Roasted Garlic Potatoes, with Tahitian Vanilla Béurre Blanc

PAN SEARED GROUPER 39Leek and Lobster Hash, Braised Fennel, Sauce Nantua

DUO ENTRÉES

GRILLED PETITE FILET AND ROAST BREAST OF CHICKEN 39Baby Green Beans, Carrots, Dijon Whipped Mashed Potatoes, Mushroom-Cabernet Demi-Glace

GRILLED PETITE FILET AND ATLANTIC SALMON 41Creamed Leak and Baby Onions, Horseradish Mashed Potatoes, and Mustard Grain Béurre Blanc

GRILLED PETITE FILET AND JUMBO BACON WRAPPED SHRIMP 44Rosemary Roast Potatoes, Seasonal Vegetables, and Tangy Molasses Glaze

GRILLED PETITE FILET AND SEARED LUMP BAY CRAB CAKE 44Chive Mashed Potatoes, Seasonal Vegetables, and Creole Béurre Blanc

SURF AND TURF 57Broiled 5-ounce Cold Water Lobster Tail and 6-ounce Filet Mignon served with Drawn Butter and Cabernet Mushroom Sauce. Lemon-Herb Crusted Rosemary Roasted Potatoes and Seasonal Vegetables

GRILLED BREAST OF CHICKEN AND JUMBO BACON WRAPPED SHRIMP 35Chive Whipped Potatoes, Seasonal Vegetables, and Creole Béurre Blanc

Plated Entrées


SIGNATURE COUNTRY CLUB PIE 6with Hot Fudge and Strawberry Garnish

RED VELVET LAYER CAKE 6with Cream Cheese Frosting

HOUSE MADE LEMON CURD TART 6Devonshire Cream and Berries

FRESH STRAWBERRY CAKE 6Passion Fruit Curd and Strawberry Coulis

CHOCOLATE GLAZED MARBLE POUND CAKE 6with Caramel Sauce

KEY LIME TART 6with Raspberry Sauce

VANILLA BEAN CREME BRULÉE 6with Crisp Sugar Crust and Fresh Berry Garnish

DARK CHOCOLATE CHESS TART 6with Whipped Cream, Red Berry Swirl, and Chocolate Curls

BOURBON PECAN TART 6with Whipped Cream, Caramel Sauce and a Strawberry Garnish

DARK CHOCOLATE FUDGE LAYER CAKE 6with Vanilla Whipped Cream

FROZEN MEYER LEMON SOUFFLÉ 6with Berry Garnish

SEASONAL BERRY COBBLER 6

CLASSIC NY CHEESECAKE 6with Strawberry Sauce

ICE CREAM AND SORBETS 5Vanilla Bean, Chocolate, Espresso, Mango Sorbet, Raspberry Sorbet, and Lemon Sorbet. Served with Shortbread Cookie,

ICE CREAM SUNDAE BAR 7with Assorted Toppings to Include: Hot Fudge, Strawberry Sauce, Butterscotch Sauce, Cookie Crumbs, and Chocolate Chips

CHOCOLATE FOUNTAIN 8(minimum 40 people)served with Fresh Bananas, Pineapple, Marshmallows, Rice Krispy Bars, Pretzels, Strawberries, and Angel Food Cake Squares

PASTRY CHEF’S SUGAR RUSH 9Pastry Chef ’s Creation of Cakes, Tarts, Mini Desserts, Truffles

CHEF ATTENDED DESSERT STATIONS*Station Attendant $25/hour

HOT CHOCOLATE AND FRITTERS 14Requires Two Station Attendants Cinnamon Sugar Coated Beignets, Housemade Hot Chocolate. Toppings for Hot Chocolate Include: Biscotti, Marshmallows, Whipped Cream, Assorted Nuts, Seasonal Fruit Compote

CREPES MADE TO ORDER 14Fillings to Include: Nutella, Lemon Cream, Vanilla Cream

Toppings to Include: Warm Suzette Sauce, Whipped Cream, Fresh Berries, Caramelized Nuts, Seasonal Fruit Compote

Dessert Options


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DINNER BUFFETS 37/ per person

STARTERS/SALADS (CHOOSE 2)Mixed Baby Greens Salad, assorted dressingsFresh Seasonal FruitHot Soup SelectionCaesar Salad with Croutons, Parmesan, and Kalamata OlivesSliced Tomatoes, and Cucumbers with Feta. Lemon Oregano Vinaigrette

ENTREES (CHOOSE 2)Cornmeal Dusted Flounder with Mustard Cream Beef with Mushroom Wine SauceBlackened Trout with Slow Cooked Tomatoes Low Country Shrimp and Guilford Mill Stone Grits Grilled Salmon with Lemon Beurre BlancSoy and Honey Glazed Salmon, Wasabi AioliOven Roasted Grouper, Blood Orange VinaigretteHickory Smoked Beef BrisketFCC Fried ChickenParmesan Herb Crusted Chicken, Lemon Caper Butter SauceRoasted Vegetable Penne with Pink Vodka SauceRoast Pork Loin with Pearl Onions 5-Spice Rubbed Chicken Breast with Baby ChardAdd additional entrée ($3)

CARVING (CHOOSE 1 AND ADD $5)New York Sirloin, au jusRoast Prime Rib, Horseradish and au jus Roast Breast of Turkey, Giblet GravyBlack Oak Ham, Sundried Cherry SauceSlow Cooked Beef Brisket, Mustard BBQRosemary Roast Beef Tenderloin (Add $10)

SAVORY SIDES (CHOOSE 3)Creamy Mashed PotatoesRoasted Fingerling PotatoesScalloped PotatoesMaple Whipped Sweet PotatoesGuilford Mill Stone Grits with White Cheddar Wild and White Rice PilafCreamy Risotto with Forest MushroomsBlue Cheese MacaroniSteamed Broccolini with Baby CarrotsSautéed Fresh Kale in Herbed ButterSouthern Style Green BeansSteamed AsparagusHerb Crusted Roma TomatoBalsamic Grilled VegetablesFried Green Tomatoes with Buttermilk DressingSavory SuccotashSautéed Zucchini and Squash in Herbed ButterAdd additional sides $2/each

DESSERTS (CHOOSE 3)Red Velvet Layer Cake Fresh Strawberry Cake Chocolate Glazed Marble PoundcakeAssorted CheesecakesAngel Food, with Fresh BerriesChocolate Chess PieChocolate Fudge Layer CakeCoconut Layer CakeFresh Berry TrifleIce Cream Sundae Bar, assorted toppingsKey Lime PieFruit CobblerWarm Strawberry CobblerWarm Bread Pudding with Vanilla SauceBanana Pudding Add additional desserts $2/each

Buffet Dinner

The following selections are available for a minimum of twenty guests. All buffet options include fresh baked rolls, coffee, and tea service.


All prices are per person, per selection

SEASONAL GARDEN VEGETABLE DISPLAY 5Asparagus, Celery, Baby Carrots, Broccoli, Cauliflower, Cherry, Tomatoes, Hummus, and Pita ChipsBlue Cheese, Ranch, and Balsamic Vinaigrette

INTERNATIONAL ASSORTMENT OF CHEESE AND FRUIT 7Assorted imported and domestic Cheeses served with an array of fresh seasonal Fruit and Crackers

ASSORTED ROASTED VEGETABLE DISPLAY 5Basil Marinated and Roasted, served with Roasted Red Pepper and Curry Dips

ANTIPASTI DISPLAY 9Olive Tapenade, Crostini Toast, Marinated Olives, Roasted Peppers, Grilled Zucchini and Onions with Herbs and Olive Oil, Grilled Portobella Mushrooms, Buffalo Mozzarella with Vine-Ripened Tomatoes, Marinated Artichokes, Prosciutto di Parma, Salami, Pecorino and Provolone Cheese, Balsamic Vinegar, Extra Virgin Olive Oil, Dried Fruits

CAPRESE DISPLAY 5Tomatoes, Fresh Mozzarella, Basil, Olive Oil, Kalamata Olives

MINI PLATES 14Cold Mini MartinisPickled Beets, Goat Cheese, Sesame DressingMozzarella, Cherry Tomatoes, Basil, Arugula, and Crispy ProsciuttoSalmon Tartare with Citrus Marinade, Crème Fraîche. Mini Crab Salad with GuacamoleShrimp Cocktail

ASIAN STATION 11Wakame Salad, Steamed Dumplings; accompanied by: Ginger Soy Sauce, Tempura-Fried Shrimp, Crisp Spring Rolls, Asian Dipping Sauces

SLICED ROAST BREAST OF TURKEY 7Thinly Sliced, served with Cranberry-Peach Chutney and Miniature Rolls

POACHED SALMON (minimum of 20) 9Covered with Sliced English Cucumbers, served with Lemon Dill Créme Fraiche, and Crostini

SMOKED SALMON DISPLAY 8Thinly Sliced and Garnished with Capers, Lemon, Onion, and Dill-Cream Cheese, served with Toast Rounds

SLICED BEEF TENDERLOIN TRAY (minimum of 20) 13Rosemary Roasted Medium Rare and Sliced, served with Assorted Accompaniments and Miniature Soft Rolls. Creamy Horseradish, Dijon and Mayonnaise

Stationary Hors D’oeuvres

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CHEF ATTENDED CARVING STATIONS Served with freshly baked miniature rolls and assorted condiments

Additional carving items of equal or lesser value for half price

CHEF-TOSSED SALADS 7Mixed Field Greens and Iceberg Lettuce: Haricot Vert, Grape Tomatoes, Mozzarella, Organic Cucumbers, Spiced Pecans, Hard Boiled Eggs, Chopped Bacon, and Avocado Caesar Salad: Chopped Hearts of Romaine, Shaved Parmesan, Caesar Dressing, and Garlic CroutonsAccompanied by: Balsamic Vinaigrette, Ranch, Caesar, Olive Oil Pesto

CREAMY GUILFORD MILL GRIT COCKTAILS 10Grits Selection: Farmhouse Cheddar Grits, Smoked Heirloom Tomato Grits, Roasted Garlic and Herb GritsToppings: Red Wine Braised Short Ribs, Spice Rubbed Pulled Pork, Citrus Brined Smoked Shrimp

QUESADILLA STATION 8Beef, Chicken, or Shrimp (choice of two) with Cheddar and Monterrey Jack cheeses, Green Onions, Salsa, Sour Cream, and Guacamole

MASHED POTATO BAR 6Creamy Whipped Idaho Potatoes and Mashed Sweet Potatoes with assorted toppings: Crumbled Bleu Cheese, Shredded Cheddar, Diced Roma Tomatoes, Crisp Bacon Bits, Sour Cream and Chives, Spiced Pecans, and Brown Sugar

PASTA STATION 8choose two pastas, two sauces, and two garnishesPastas: Penne, Tri-Colored Tortellini, and Bow Ties Sauces: Chunky Marinara, Alfredo, Primavera, Basil-PestoGarnishes: Baby Shrimp, Chicken, Broccoli, Zucchini, Summer Squash, Tomatoes, Peppers, Sundried Tomatoes, and Sausage

Chef Attended Hors D’oeuvres

Rosemary and Black Pepper 16 Roasted Beef Tenderloin Herb Crusted New York Strip Sirloin 14Seared Sesame Crusted Ahi Tuna 12 with Asian Sauces Honey-Dijon-Soy Glazed Pork Tenderloin 11Cedar Plank Olive Oil & Rosemary Salmon 11 with Creole Rémoulade

Slow Cooked Beef Brisket 10 with Mustard BBQ Sauce Brown Sugar and Mustard Glazed 9 Black Oak HamRoast Breast of Turkey 9 with Cranberry Relish


4Assorted Individual QuicheBaked Brie and Raspberry in PastryCheddar Cheese WafersPulled BBQ Pork on Mini Polenta CakesSmithfield Ham BiscuitsSmoked Turkey on Sweet Potato BiscuitsSpinach and Feta TrianglesSweet Thai Chili Glazed Chicken BitesStuffed Mushrooms, choice of: Pimento Cheese, Spinach & Artichokes, Sweet Italian Sausage

5Petite Reubens on Marble RyeCrispy Fried Chicken TenderloinsHam and Swiss Poppy Seed RollsMini Tempura Chicken, Orange WasabiAssorted Flatbread PizzasTempura Crispy Green Beans

6Truffle Macaroni and Cheese BitesSoy and Sesame Glazed Beef SkewersLump Crab Cakes with Tartar Sauce Turkey Hot Brown CroustadesTempura Shrimp with Pickled GingerChicken Satay, Spicy Thai BBQ Sauce

8Applewood Bacon Wrapped Sea ScallopsNew Zealand Lamb Chop with Honey Mint Sauce Baked Oysters RockefellerMiniature Beef WellingtonMini Shrimp and Grits with Tasso Gravy

SLIDER STATION 12Mini Crab Cake Slider, Grilled Beef Slider with American Cheese, Pulled Pork Slider with Coleslaw. Shoe String Fries. Siracha Mayo, Honey Mustard, and Mayo

ADULT GRILLED CHEESE STATION 8Grilled Pimento Cheese and Fresh Tomato; Grilled Red Dragon, Spinach and Tomato; Smoked Gouda, Applewood Bacon

HOT HORS D’OEUVRESAll prices are per person, per selection

Chef Attended and hot Hors D’oeuvres

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Emmentaler Cheese, Wild Mushroom Crostini with Baby Greens and White Cheddar 4Herb Chevre and Olive Tapenade CrostiniOnion Confit Tart with Goat Cheese and OlivesBlack Eyed Pea Hummus Crostini with Tomatoes and CucumberCherry Tomatoes Stuffed with Herbed Goat Cheese

Mini Smoked Salmon Canape with Caviar and Dill Cream Sauce 5Chilled Melon Wrapped in Prosciutto HamRoast Turkey and Havarti PinwheelsChilled Sesame Seared Tuna with Wasabi AioliDeviled Eggs with Red and Black Caviar

Fresh Goat Cheese Beignet with Smokey Guava Jelly 6Prosciutto Wrapped AsparagusTuna Tartar with Wasabi Aioli and Pickled GingerLump Crab Salad with Lime & Mango Salsa on Endive

Mini Lobster Profiterole with Tarragon and Basil 8Sliced Tenderloin of Beef on Mini Bun, Horseradish, Caramelized Onion SauceFoie Gras Mousse with Fresh Popcorn and Beet Syrup

Assorted Sushi and California Rolls with Wasabi, Pickled Ginger, and Soy 9

Chilled Shrimp with Housemade Cocktail Sauce 12

Cold Hors D’oeuvres

LATE NIGHT FUN FOODS

MINI SLIDERS 6with Pommes Frites

GRILLED CHEESE 6 with Tomato Soup Shooters

HUMMUS WITH PITA CHIPS 6

SEVEN LAYER TACO DIP 7

MILK AND COOKIES 6Shot glass of Milk and Chocolate Chip Cookies

ONION RING BASKET 7

MINI MILK SHAKES 5


Alcoholic Drinks All bar charges based on consumption

SPIRITSHouse Brands$6.50 per drink: Evans Williams, Dewar’s, Smirnoff, Gordon’s, Captain Morgan

Call Brands$7.50 per drink:Jack Daniels, Crown Royal, Johnny Walker Red, Absolut or Tito’s, Bombay or Tanqueray, Mt. Gay

Premium Brands$8.25 per drink: Makers Mark or Woodford Reserve, Johnny Walker Black, Grey Goose or Ketel One, Bombay Sapphire or Hendrick’s, Appleton VXC

Spirits may be mixed between house, call, and premium brands as requested

BEERDomestic Beer$4.00Budweiser, Bud Light, Miller Light, Yuengling, Michelob Ultra

Premium Beer$5.00Blue Moon, Heineken, Amstel Light, Corona Light, Newcastle, Stella Artois, Sierra Nevada, Sam Adams

Craft Beer$5.50The Olde Mecklenburg Brewery, Foothills Brewery, Green Man Legendary Ales, Stone Brewery

Keg Beer

Domestic1/6 Barrel $140, 1/2 Barrel $460

Import1/6 Barrel $200, 1/2 Barrel $480 Seasonal Selections Available upon Request

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Alcoholic Drinks All bar charges based on consumption

HOUSE WINES$25 Per Bottle Trinity Oaks Chardonnay Montpelier Cabernet Sauvignon Mars and Venus MerlotWycliffe Sparkling

$26 Per BottlePonga Sauvignon Blanc Ca’Brigiano Pinot Grigio Line 39 Pinot Noir

**An extended wine list is available upon request

ADDITIONAL DRINK OPTIONS

Coffee Station – Fresh brewed coffee and decaffeinated coffee, assorted sweeteners, cream - $2.50/per person

CASH BAR Prices below include service charge and sales tax

Champagne Mimosa$6.00/per drink

Sparkling Grape JuiceRed or White$15/bottle (non-alcoholic)

Bloody Mary$6.50/per drink

Warm Apple Cider $25/gallon

Assorted Juices (orange, tomato, cranberry)$2/glass

Assorted Soft Drinks/ Perrier$2/can

Cashier Ticket$50/per attendant

House Brands$8, Call Brands - $9, Premium Brands - $10

Domestic Beer$5, Craft Beer and Imported Beer- $6

House Wines - $9


Club Policies

FOODAll food items must be supplied and prepared by the Club and may not be removed from the premises. All prices reflect per person charges. No food is allowed to be brought onto Club property with the exception of specialty cakes. Please

contact the Social Director to accommodate any special dietary needs. Any additional buffet items may not be taken off Club property for later consumption.

MENU PLANNING AND SELECTIONFinal menu selections are needed at least two weeks prior to the event. Parties of 12 or less may order a la carte from the Forsyth Grill menu. On Friday and Saturday evenings, parties of 12 or less may order from the main level formal dining

menu. Parties of 13 or more are required to choose a set menu to ensure efficient service.

CHOICE OF ENTRÉESeated menu functions requesting a choice of entrée will be limited to a choice of 3 or fewer entrées and a maximum of 75 people. Parties selecting a choice of entrée will be required to provide the Club with the exact number of each entrée 72 hours prior to the event. Additionally, the host must provide place cards with guest name and a distinct code to indicate

the entrée selection. All entrées will be served the same salad; same entrée accompaniments; and the same dessert.

ALCOHOLIC BEVERAGESThe Club complies with all ABC regulations as they relate to the sale of alcohol. The NC drinking age is 21. Please understand that your guests may be asked to show their identification. The Club reserves the right to refuse service at any time. Beer, Wine, or Liquor are not allowed to be brought onto Club property from outside sources, and no products may leave the property. There will be a $25 per hour per bartender charge for all private parties requesting a bar. All bar

charges are based on consumption.

GUARANTEE COUNTSA final guest head count is due 72 hours prior to the event. The Club will bill for the guaranteed number or actual

attendance, whichever is greater. If your function is on a Tuesday, please make your guarantee the previous Friday.

PRICINGClub menus are subject to change without notice until 30 days prior to your event. All food and beverage items are

subject to a 22% service charge and 6.75% sales tax. Please note: NC State Law requires the Club to tax the service charge.

DRESS CODE

Dress code on the main level of the Club after 5pm is jacket required, tie optional. The sponsoring member is responsible for communicating the dress code to their guests. (Jeans or denim clothing are not permitted at any time on the main

level. Collared shirts are required for gentlemen)

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Club Policies

SMOKINGPlease note that the Clubhouse is a smoke-free building. There are smoking receptacles at all entrances to the Clubhouse.

HOURS OF OPERATIONAll banquets, events, and receptions are scheduled for a maximum of 5 hours. Any time over 5 hours is subject to

additional labor fees. All events must end by midnight.

LIABILITYThe Club does not assume responsibility for guests’ personal property and equipment brought onto Club property. This

includes floral arrangements and/or decorations left after an event is over.

PROPERTY DAMAGE OR EXCESSIVE CLEAN UPThe sponsoring member is responsible for all costs to repair any damages incurred to the Club’s property by your guests, attendees, independent contractors or any other agents under your control. Fees will be accessed if excessive cleaning is

required after an event.

MEDIAAny event held at the Club must be by invitation only. No publicity or advertisement using the Club’s name or logo in

any media outlet is allowed. Advertisements or posters of any sort are not permitted on Club property.

CANCELLATION POLICYA $1000 cancellation fee will be billed if a Ballroom function is canceled less than 90 days prior to the event unless the

function can be rescheduled within 3 months of the original date.

PAYMENTSAll functions are billed to a member’s account, including non-member events. The Club welcomes a check as payment for events, made out to Forsyth Country Club. We do accept Visa or Mastercard; however, there is a 4% fee added to

the total.

VALET PARKING AND COAT CHECKValet Parking and coat check, if requested, can be arranged by the Club. The charge for valet parking will be based on your final guest count and the number of valet attendants needed. We recommend one coat attendant per 200 people.

The fee for one attendant is $75.


Club Policies

AUDIO VISUAL EQUIPMENT

The Club’s sound system, podium, and screen are available in the Ballroom and Continental Room without charge. If we do not have the necessary equipment that you require in-house, we are glad to rent what you need, and it will be charged

to your account. We do request that you book your audio visual needs in advance.

LINEN/TABLE DECORATIONSWhite tablecloths and napkins are included for all events. Should you desire different colors or fabrics, they may be special ordered and charged to your account. Please contact the Social Director for more details. Round mirror tiles and votive

candles/holders are available free of charge.

ENTERTAINMENTThe Club has worked with many talented entertainment individuals and groups, which offer varied price points to coordinate for your party. If the Club can be of assistance in arranging for entertainment, please contact the Social Director. All food and incidentals for such entertainment will be the responsibility of the host unless otherwise arranged.

Musicians must adhere to the Club’s dress code.

SPONSORED WEDDING RECEPTION POLICYForsyth Country Club invites Members in good standing to sponsor events for their guests. Any sponsored event is the financial responsibility of the Club Member. Additional details regarding sponsored events and corresponding member responsibilities may be obtained in the Social Director’s Office. Any function that requires any facility of the Club to be closed that would be normally open to the membership at the time of the occasion must be approved in advance by the

Board of Directors.

Members who would like to sponsor an event for guests, please review the following guidelines:Contact the Club’s Social Director to confirm sponsorship and book date.

Complete and return a Function Request FormAll Sponsored Wedding Receptions subject to Board approval.

Room rental fees are as follows: Ballroom is $1500; Continental Room is $500; all other rooms are $100.

LCD projector & Screen: $50

Flip chart, pad, markers: $5

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Donald Ross RoomContinental Room

Tommy’s Bar

Drawing Room

Terrace Room

LoggiaBallRoom

Reynolds Room

Clubhouse Map

forsyth country club

Documents