the river club. price rc banquet guide 2014.pdffreshly brewed regular and decaffeinated coffee,...

The River Club. Located at the top of the Wells Fargo Center, The River Club commands a spectacular panorama of the bustling Jacksonville Landing, the city’s downtown district and breathtaking views of the St. Johns River. Our convenient downtown location makes The River Club the ideal rendezvous for your entertainment and business needs. The Club has been serving its members and guests for over fifty years, and has become a focal point for the social and business entertainment of prominent professionals, dignitaries, businesses, government and academic leaders. It has also been the premier site of the most elegant weddings and receptions in the greater Jacksonville area. At The River Club the only thing more breathtaking is the view. Whether it’s an intimate dinner for two, a seminar for one hundred or a gala reception of four hundred, The River Club can accommodate your needs with style. All banquet rooms feature floor to ceiling window views and each is the ideal setting for both business and social entertaining and provides distinctive hospitality, impeccable service and unsurpassed cuisine. From a business luncheon or dinner, a rehearsal dinner or wedding reception, an anniversary or birthday celebration, The River Club will assist in planning it all from start to finish, including selecting a menu and fine wines, choosing the room arrangement and deciding on the best setting to make your event extraordinary. The River Club’s Catering Department prides itself in providing the finest in professional service. An experienced Catering Manager will assist you to personally coordinate the many food and beverage details leading to a spectacular event.

BANQUET POLICIES & GENERAL EVENT INFORMATION EVENT SERVICE TIMES Breakfast: 7:00 am until 10:00 am Lunch: 11:30 am until 3:00 pm Dinner: 5:00 pm until 11:00 pm All special events are subject to a four hour time limit. Additional time may be purchased at the rate of $300.00 per half hour. The River Club may be opened during non-business days or hours when requirements are met. More information is available upon request. PRIVATE ROOMS Individual Banquet Rooms are available by prior reservation with the satisfaction of the food and beverage minimum before tax and service charge as stated on your contract. MEMBER SPONSORSHIP OF NON-MEMBERS A member sponsoring a non-member for use of The River Club banquet facilities agrees to assume full responsibility for that event as if it were his or her own. A sponsoring member accepts full financial responsibilities for payment of the sponsored event in case of default of payment by the non-member. When non-payment of the event reaches 60 days, the event’s balance will be automatically applied to the sponsoring member’s account. The member’s account must remain current throughout the sponsorship term or the sponsorship will become void. Confirmation of sponsorship must be provided by a River Club member in writing prior to the event. TAX AND SERVICE CHARGE A 20% service charge and 7% sales tax will be added to each food and beverage sale. Any service charge, made to a customer for the service of any food or drink product, is considered part of the sales price and is taxable. DEPOSITS & PAYMENT ARRANGEMENTS A Non-Refundable, Non-Transferable Deposit of $750.00 is required by Members and Non-Members in order to secure the space for weddings, December events, Friday and Saturday evenings. Upon receipt of your deposit, the event will be considered definite. For Non-Members, Weddings and December Events, 50% of the food and beverage spending minimum is required six months prior to the event date. The final estimated contract balance is required 30 days prior to event. If the estimate is high, the difference will be refunded to the client by check within two weeks following the event. If the estimate is low, the difference will be billed to client, and due upon receipt. Event Charges are master billed and payment arrangement via separate guest checks is not available. Payment for deposits and event charges will be accepted in the form of personal or business check, cash or money order. Credit Card payment is not accepted.

CANCELLATION

Weddings and December Events - Cancellation of events within six (6) months of event date is subject to a cancellation fee of fifty percent of the food and beverage spending minimum before tax and service charge. Any wedding reception or December event canceled within (1) month of event date will be charged the full estimated contract balance including tax and service charge.

General Events (excludes Wedding and December events) - Cancellation of events within seven (7) days of event date is subject to a cancellation fee of fifty percent of the food and beverage spending minimum before tax and service charge. Any event canceled within (3) business days of event date will be charged the full estimated contract balance including tax and service charge.

CATERING COMMUNICATIONS All planning regarding your special event must be directed only through your Event Manager. Changes in finalized event arrangements, including attendance guarantees, time changes, menu, cancellations and other planning specifics cannot be handled via a receptionist or telephone voice mail system. MENU REQUIREMENTS (Please Read Carefully) All preliminary Menu Arrangements must be supplied to your Event Manager by two weeks prior to general events and four weeks prior to weddings and December events.

Hosts of Parties pre-selecting more than one entrée, but no more than three entrees, must provide an exact count of each choice of entrée in advance according to the specified guarantee time.

All Appetizers, Soups, Salads and Desserts must consist of a Single Choice.

Host to provide Place cards denoting each guest’s menu choices when selecting a choice of entrée.

All Beef Items are prepared to a Medium Temperature unless otherwise specified. GUARANTEE REQUIREMENTS A confirmed guest attendance number is required by 10:00 am, three business days prior to your event (five days for weddings and December events). The Club will automatically prepare for 5% over the host’s guaranteed attendance without charge to host, unless overage is used on night of event. If no guarantee is provided, we will charge the original estimated attendance, or the actual number served, whichever is higher.

FOOD AND BEVERAGE ON PREMISES Food and Beverage not purchased from The River Club (with the exception of a wedding cake or specialty cake) will not be permitted on club premises. No alcoholic beverages may be brought to, served or consumed on the Club premises except through regular club channels. Sales of intoxicating beverages will be in accordance with state and federal regulations. “Shots” of alcoholic beverages are not permitted under any conditions. Services of alcohol will not continue for a period longer than four (4) hours. INDEPENDENT VENDORS All outside vendors are responsible for their own products and/or deliveries, and will be accepted into the Club premise no earlier than two hours before your scheduled event start time. Independent Vendors must communicate only through Club management, and follow all River Club policies at the discretion of management. The Club does not permit the affixing of signs, posters, banners or decorations of any sort on the walls, floor or ceiling of rooms. The cost of labor, repair and/or replacement will be passed onto the client. All Outside Vendors are required to strike all equipment no later than 60 minutes following each event. AUDIO VISUAL EQUIPMENT The Club’s Event Manager can assist you by arranging audio visual equipment for your event, with prior notice. The charges for this equipment, when applicable, will be charged to your event. LIABILITY The River Club does not assume responsibility for the damage or loss of any merchandise or articles brought into the club or any item left unattended. Host is responsible for any and all damage, theft or breakage that they, their guests or vendors cause. ATTIRE Business Dress or Business Casual is required; appropriate denim is allowed. Hats, Shorts and Athletic attire do not comply with the Club’s dress code. Please direct further questions to your Event Manager. MEDIA The Club’s premises shall not be used for public forum or other similar purposes. Media coverage and interviews, exhibitions, or photography in any area of the Club are strictly prohibited without specific written approval. Personal photography, audio-visual or other similar equipment may be permitted only in the private rooms on the condition that same is in good taste and that other guests of the Club are not disturbed.

A 20% service charge and 7% sales tax will be added to all food and beverage sales

BREAKFAST

All Plated Selections Include

Orange Juice, Still Water & Tableside Coffee Service

BRIOCHE FRENCH TOAST

Finished with Cinnamon and Vanilla Maple Syrup served with Applewood Smoked Bacon

AMERICAN FAVORITE

Farm Fresh Scrambled Eggs with Garden Chives, Applewood Smoked Bacon,

River Club Breakfast Potatoes and a freshly Baked Biscuit

EGGS BENEDICT

Canadian Bacon and Poached Eggs on a Toasted English Muffin with Hollandaise Sauce

and River Club Breakfast Potatoes

STEAK AND EGGS

8 oz. grilled New York Strip Steak and Scrambled Eggs served with Breakfast Potatoes


BREAKFAST BUFFETS

RIVER CLUB CONTINENTAL

Fresh Fruit Danish, Blueberry Muffins, Coffee Cake, Coffee, Hot Tea, Orange, Grapefruit &

Cranberry Juices

EXECUTIVE CONTINENTAL

Fresh Fruit Danish, Blueberry Muffins, Sliced Fresh Fruit, Assorted Yogurt, Coffee Cake, Coffee,

Hot Tea, Orange, Grapefruit & Cranberry Juices

CONTINENTAL BREAKFAST ENHANCEMENTS

(Add any of the following to the Continental Breakfast

to make it even more enjoyable!)

Jalapeno Biscuits with Sausage and Cheddar Cheese

Assorted Bagels accented with Cream Cheese, Butter and Preserves

Savory Croissants with Eggs and American Cheese and your choice of Bacon or Ham

Yogurt with Homemade Granola and Fruit

Traditional Steel Cut Oatmeal with Brown Sugar and Assorted Dried Fruits

House Smoked Atlantic Salmon with Sliced Tomatoes, Red Onions and Capers

ESPRESSO AND CAPPUCCINO STATION

(Available for groups of 20 or less)

Espresso

Cappuccino


HOT BREAKFAST BUFFET I

(Minimum 20 guests)

Assorted Breakfast Bakeries, Fancy Preserves and Sweet Butter

Seasonal Fresh Fruit and Berries

Assorted Flavored Yogurts

Assorted Cereals, Whole and 2% Milk

Farm Fresh Scrambled Eggs with Fine Herbs

French Toast with Warm Maple Syrup

Applewood Smoked Bacon and Link Sausage

River Club Breakfast Potatoes

Freshly Brewed Regular and Decaffeinated Coffee, Assorted Harney & Sons Teas

Freshly Squeezed Orange and Grapefruit Juices

HOT BREAKFAST BUFFET II

(Minimum 20 guests)

Assorted Breakfast Bakeries, Fancy Preserves and Sweet Butter

Seasonal Fresh Fruit and Berries

Flavored Yogurts

Homemade Granola and Assorted Cereals

Whole and Low Fat Milk

Classic Eggs Benedict with Hollandaise Sauce

Farm Fresh Scrambled Eggs with Fine Herbs

Cheese Blintzes with Fresh Berry Compote

Applewood Smoked Bacon and Link Sausage

Yukon Gold Lyonnaise Potatoes

Freshly Brewed Regular and Decaffeinated Coffee, Assorted Harney & Sons Teas

Freshly Squeezed Orange, Cranberry, Apple and Grapefruit Juices


PLATED LUNCH

All Entrees Include:

Choice of Soup, Salad or Dessert

Entree

Starch & Vegetable

Freshly Baked Rolls & Butter

Iced Tea, Still Water & Tableside Starbucks Coffee Service

Soup, Salad or Dessert (Select One at Included Price *OR* offer Two at an additional $4.00 per person)

Soup of the Day

Gazpacho

Vegetable

Cuban Black Bean

She Crab (add $2 per person)

River Club Gourmet Salad

Caesar Salad with Garlic Croutons

Spinach Salad with Maytag Blue Cheese, Candied Walnuts, Fresh Raspberries

dressed with a Raspberry Vinaigrette (add $2 per person)

Assorted Cookies

Brownies

Vanilla Crème Brûlée

Key Lime Pie

Opera Cake (additional)


Entree (Select One)

RIVER CLUB CROISSANT

Sliced Smoked Ham, Smoked Turkey, Applewood Smoked Bacon, Lettuce and Tomato served with

Pasta Salad

GRILLED CHICKEN CAESAR SALAD

Crisp Romaine and Focaccia Croutons tossed with our Classic Dressing

COBB SALAD

Grilled Chicken Breast and Fresh Garden Greens with Avocado, Crumbled Applewood Bacon,

Maytag Blue Cheese Crumbles and finished with a Sherry Walnut Vinaigrette

MEDITERRANEAN SALAD

Herb Marinated Chicken Breast served over Orzo Grains with Sun-Dried Tomatoes, Kalamata

Olives, Feta Cheese, Roasted Peppers and Artichoke Hearts with

Balsamic and Roasted Garlic Vinaigrette

SHRIMP & GRITS

Served over Creamy Cheese Grits garnished with Crumbled Bacon and Scallions

CHICKEN DIJONNAISE

Baked with Dijon Mustard and Bread Crumbs atop Linguine, with Roasted Tomatoes

and Baby Asparagus in Lemon Butter

CHICKEN MARSALA

Sautéed with Portobello Mushrooms in a Marsala Wine Sauce atop Linguine

with Fresh Seasonal Vegetable Medley

MEDITERRANEAN CHICKEN

Marinated in extra Virgin Olive Oil, Italian Basil and Sun-dried Tomatoes served with grilled

Asparagus, Roasted Tomato and Garlic Mashed Potatoes


LEMON THYME SALMON

Seared in Extra Virgin Olive Oil with Sun-dried Tomatoes,

Pinot Gris, grilled Asparagus and Herb Orzo

BALLONTINE OF CHICKEN PORTOBELLO

Portobello Mushrooms and Goat Cheese with Wilted Spinach, accompanied by a Fennel and

Saffron Risotto Cake and steamed Haricot Vert

MACADAMIA CRUSTED CHICKEN

Encrusted with Macadamia Nuts and a Lime Beurre Blanc Sauce served with

Chef’s Choice of Vegetable and Starch

GRILLED PETITE FILET MIGNON

6 oz. Beef Tenderloin grilled to a Medium Temperature, topped with Boursin Cheese,

sautéed Portobello Mushrooms and Onions garnished with Horseradish Whipped Potatoes and

Fresh Seasonal Vegetables

THE DOUBLE TAKE

4 oz. Petite Filet Mignon grilled to a Medium Temperature, paired with a 4 oz. Fillet of

Fresh Ocean Catch with Garlic Mashed Potatoes, Roasted Tomatoes and

Baby Asparagus with Lemon Butter

THE RIVER VIEW

Pan Seared Sea Bass with Roasted Fennel and Yellow Tomato Fondue served with

Saffron Rice Pilaf and Steamed Baby Vegetables tossed in Dill Butter


LUNCH BUFFETS *Individual Vanilla Crème Brûlée may be added to any buffet for an additional $2 per person*

DUPLICATE DAILY LUNCH BUFFET

(Minimum 20 guests)

Soup of the Day

Full Salad Bar

Chef’s Choice of Three Hot Entrees

Vegetable of the Day

Chef’s Choice of Starch

Dessert Buffet

Freshly Baked Rolls and Butter

Freshly Brewed Coffee, Iced Tea & Still Water

ALL AMERICAN DELI

(Minimum 20 guests)

Soup of the Day

Homemade Coleslaw

Pasta Salad

Fried Chicken Salad with Honey Mustard Dressing

Albacore Tuna Salad

Sliced Roasted Sirloin, Turkey Breast and Ham

Provolone, Swiss and Cheddar Cheeses

Sliced Tomatoes, Dill Pickles and Leaf Lettuce

Mayonnaise and Dijon Mustard

Hearth-Style Breads and Rolls

Individual Bags of Gourmet Potato Chips and Pretzels

Chef’s Choice of Assorted Homemade Desserts




THE RIVER CLUB LUNCH BUFFET

(Minimum 25 guests)

Soup of the Day

Mixed Field Greens Salad with Traditional Assorted Garden Vegetables

and Assorted Dressings

Tomato and Mozzarella Salad

Ale Battered Cod

Bruschetta Grilled Chicken Breasts

Bourbon Barbecued Flank Steak

Oven Roasted Red Bliss Potatoes

Green Beans Almondine




EXECUTIVE BOARD ROOM LUNCH BUFFET

(Minimum 25 guests)

The River Club She Crab Soup

Dill Shrimp Salad

Salad of Beefsteak Tomatoes, White Beans, shaved Fennel and Artichoke Hearts

Pasta Salad

Chilled Herb and Peppercorn seared Beef Tenderloin with Tarragon and Roasted Shallot Aioli

Grilled Jumbo Shrimp, Hearts of Palm, Roasted Peppers,

Spring Onions and Extra Virgin Olive Oil

Lemon Basil Breast of Chicken

Roasted Yukon Gold Potatoes

Grilled Seasonal Vegetable Medley





A LA CARTE ITEMS

ALL DAY MEETING PACKAGE

Executive Continental Breakfast

Duplicate Daily Lunch Buffet

P.M Snack (choice of cookies, granola bars or pretzels)

All Day Beverage Station with Assorted Sodas, Bottled Water & Coffee

BEVERAGE STATION

(4-hour limit)

Bottled Water

Assorted Sodas

Freshly Brewed Regular & Decaf Coffee

Harney & Sons Hot Tea

Additional charge per person to add another 4-hour time block

ESPRESSO & CAPPUCCINO STATION

(Available for groups of 20 or less)

Espresso

Cappuccino

THE BREAKAWAY

Freshly Baked Cookies & Brownies

Freshly Brewed Coffee and Harney & Sons Assorted Teas

AM HEALTHY BREAK

Assorted Whole Fresh Fruit

Trail Mix & Energy Bars

Assorted Flavored Yogurts

Premium Juices and Bottled Water


FARMERS MARKET BREAK

Vegetable Crudités with Assorted Dips

Sliced Ciabatta Bread with

Roasted Garlic Hummus

Trail Mix with Dried Fruits

Juices & Bottled Water

PRETZEL BAR

Homemade Soft Pretzels

Served with Mustard and Chocolate Fondue

ASSORTED COOKIES

ASSORTED SLICED COFFEE CAKE

BROWNIES

ASSORTED TRADITIONAL TEA SANDWICHES

SEASONAL FRUIT SKEWERS

ASSORTED YOGURT

ASSORTED GRANOLA BARS/ENERGY BARS

TRAIL MIX, MIXED NUTS OR CHOCOLATE COVERED PRETZELS


HORS D’OEUVRES

*Selections can be Butler Passed or Displayed*

Bruschetta Fresca

Roasted Pork Medallions with Homemade Mango Chutney on Toasted Baguette

Portobello Mushroom Tapenade

Prosciutto and Tomato on Garlic Crostini

Curried Chicken Salad and Raisin Tartlet

Assorted Mini Quiches

Shrimp Gazpacho Shooter

Spinach and Feta Cheese in Flaky Phyllo Pastry

Monte Cristo

Shrimp Casino

Asparagus Wrapped in Phyllo

Caramelized Onions and Gruyere Cheese in Brioche

Beef or Chicken Satays with Ponzu Sauce

Panko Crusted Brie with Tomato Coulis

Blackened Scallop with Red Pepper and Cilantro

Gulf Shrimp and Chili Horseradish

Bacon-wrapped Sea Scallop with Creamed Horseradish

Beef Wellington

Coconut Shrimp with Sweet Plum Sauce

Brie & Fresh Tomatoes en Croute

Edamame Spring Rolls

Kobe Beef Sliders with American Cheese & Caramelized Onions

Coconut and White Sesame Seed Chicken Nassau

Sautéed Mini Crab Cakes with Remoulade Sauce

Blackened Beef Tenderloin on Sourdough Crostini with Cilantro Mayonnaise

Sesame Tuna Tartar on Pickled Cucumber

Lollipop Lamb Chops with Au Jus

Lobster Medallion on Sourdough Crostini with Caviar


RECEPTION DISPLAYS

CHEESE & FRUIT

Domestic and European Cheeses and

Seasonal Local and Tropical Fruits, Berries,

Sliced Baguette and Assorted Crackers

CRUDITÉS

A colorful array of Garden Fresh Vegetables

with Blue Cheese Dip

GOAT CHEESE FONDUE

(Serves 20 people)

In Spicy Tomato Sauce, sliced Tuscan Bread

ANTIPASTO

Salami, Prosciutto, Mozzarella,

Marinated Artichoke, Zucchini,

Yellow Squash, Roma Tomatoes and

Provolone Cheese with Italian Bread

FLAT BREAD

~Basil, Roma Tomato, Olive Oil & Asiago

~Portobello Mushrooms, Shallots,

Mozzarella & Aged Balsamic Syrup

~Mayport Shrimp, Scallions &

Fresh Mozzarella White Sauce

~Pancetta, Tomatoes, Olive Oil, Prosciutto,

Oregano & Pecorino Cheese

SLIDERS

(Serves 4 pieces per person)

Kobe Beef, BBQ Pulled Pork and

Honey Fried Chicken

RC Blue Cheese House Chips and

Assorted Condiments

TAPAS

Marinated Olives, Feta Cheese, Hummus,

Pita Crisps, Bruschetta, Grilled Asparagus,

Mushrooms, Fresh Avocado Salad,

Shrimp Pesto, Calamari and

Beef Tenderloin Satays

SUSHI

Assorted Sushi Rolls to Include: Tuna,

Salmon, Crab, Pickled Ginger, Wasabi,

Soy, Ponzu, Chili and Shrimp Sauces

CHILLED SEAFOOD

Fresh Jumbo Shrimp: (Market Price)

Oysters on the Half Shell: (Market Price)

Snow Crab Claws: (Market price)

Served on a Bed of Ice with Spicy Mustard,

Remoulade Sauce, Cocktail Sauce and

Lemon Wedges

BAKED FRENCH BRIE EN CROUTE

(Serves 30 people)

Toasted Almonds, Honey, Fresh Berries and

French Baguette Rounds

SPINACH & BOURSIN CHEESE

SALMON BAKED IN PUFF PASTRY

(Serves 40 people)

Served chilled and sliced with Dill Remoulade

and Red Onion Chutney

ROASTED BEEF TENDERLOIN

(Serves 25 people)

Sliced and served room temperature with

Cajun Mayonnaise


ACTION STATIONS Chef recommends four stations (Minimum 25 guests with stations, chef attended 1.5 hours)

CAESAR SALAD

Crisp Romaine Hearts hand tossed with

Garlic Herb Sourdough Croutons,

Freshly Grated Parmesan-Reggiano Cheese

and Caesar Dressing

Grilled Chicken

Grilled Shrimp

DIM SUM

Shrimp Sho-Mai, Duck Pot Sticker,

Pork Steam Buns, Shrimp and Chicken

Dumplings prepared in an authentic

Oriental steamer with Ponzu, Sweet Chili,

Plum and Soy Sauces

PASTA

Penne and Tortellini with

Marinara Sauce and

Caramelized Vidalia Onion Alfredo,

Parmesan-Reggiano Cheese, Spicy Olives,

Roasted Peppers, Fresh Herbs and

Homemade Garlic Bread Sticks

Grilled Chicken

Shrimp

LOCAL SHRIMP & GRITS

Sautéed with Tomatoes, Garlic and Scallions

served with side of Creamy Grits with Bacon,

Andouille Sausage, Chives, Cheddar Cheese,

and Parmesan-Reggiano Cheese

MASHED POTATO

Yukon Gold, Idaho, Sweet Potatoes, and

Olive Crushed Red Potatoes with

Mushroom Gravy, Cheddar Cheese,

Boursin Cheese, Broccoli, Sour Cream,

Chives, Baby Shrimp, Bacon, Butter,

Brown Sugar and Pecans

ASIAN STIR FRY

Stir-Fried Vegetables and Lo Mein Noodles

sautéed with Teriyaki Hoisin Sauce

Grilled Chicken

Shrimp

BAY SHRIMP PROVENCAL

with Fresh Tomatoes, Garlic and Linguini

with Basil Cream Sauce

RISOTTO

Portobello Mushroom with sautéed Chicken

MARYLAND STYLE CRAB CAKE

Jumbo Lump Crabmeat with

Fried Green Tomatoes,

Louisiana Cream Sauce and Remoulade Sauce

STEAK AU POIVE

With Cognac and

Cracked Black Pepper Sauce


CARVING STATIONS Portion size is based on 2 – 3 oz. per person. Carving Stations include Freshly Baked Roll.

We proudly serve Certified Angus Beef® products

OVEN ROASTED WHOLE TOM TURKEY

(Serves 40 portions)

Cranberry Mayonnaise and Dijon Mustard

ROASTED PORK TENDERLOIN


Stewed Cabbage, Grain Mustard and Apple Demi-Glaze

SWEET HONEY GLAZED PIT HAM


Dijon Mustard and Garlic Aioli

SPINACH & BOURSIN CHEESE SALMON BAKED IN PUFF PASTRY


Dill Remoulade and Red Onion Chutney

DOMESTIC RACK OF LAMB


Rosemary, Extra Virgin Olive Oil and Mint Jelly

Market Price

HERB SEARED SIRLOIN


Whole Grain Mustard and Cajun Mayonnaise

FRESH HORSERADISH & GARLIC CRUSTED BEEF TENDERLOIN


Cajun Mayonnaise

**Add Chef’s Choice of Fresh Seasonal Vegetable Medley to any Station: Additional**


PLATED DINNER

All Entrees Include:

Soup or Salad

Entrée with Starch & Vegetable

Dessert

Freshly Baked Rolls & Butter


Soups & Salads (Select One at Included Price *OR* Offer Two Courses

at an Additional $5.00 Per Person)

Gazpacho

Minestrone

Cuban Black Bean

She Crab (add $2 per person)

River Club Gourmet Salad

Caesar Salad with Garlic Croutons

Plum Tomato and Mozzarella over Bibb lettuce with Basil Vinaigrette

Spinach Salad with Maytag Blue Cheese, Candied Walnuts, Fresh Raspberries dressed with a

Raspberry Vinaigrette

Wedge Salad with Grape Tomatoes, Bacon, Maytag Blue Cheese Crumbles, Balsamic Glaze and

Maytag Blue Cheese Dressing

Vanilla Crème Brûlée

Key Lime Pie

Opera Cake

Dessert Trio (additional charge)

Tiramisu (additional charge)


Entrees (Select One)

ASPARAGUS AND MUSHROOM GARGANELLI PASTA

Roasted Portobello Mushrooms, Red Peppers, and Asparagus with Basil Cream Sauce

WILD MUSHROOM AND SPINACH RISOTTO

Fire Roasted Tomato Coulis

EGGPLANT PARMESAN

Layers of Eggplant, Basil, Mozzarella and Parmesan-Reggiano Cheeses baked in Tomato Sauce

GRILLED VEGETABLE FRITTATA

Chiles, Cilantro and Goat Cheese

MEDITERRANEAN CHICKEN

Marinated in extra Virgin Olive Oil, Italian Basil and Sun-dried Tomatoes and Kalamata Olives

CHICKEN PICCATA

Lemon Caper and White Wine Sauce atop Linguine, with Grilled Asparagus and Roasted Tomatoes

CHICKEN MARSALA

Portobello Mushrooms with a Marsala Wine Sauce atop Linguine with

Fresh Seasonal Vegetable Medley

BALLONTINE OF CHICKEN PORTOBELLO

Chicken Breast stuffed with Portobello Mushrooms and Goat Cheese with Wilted Spinach,

accompanied by a Fennel and Saffron Risotto Cake

LEMON THYME SALMON

Seared in Extra Virgin Olive Oil with Sun-dried Tomatoes, Pinot Gris and Herb Orzo


BLACKENED TILAPIA

With a Lime Beurre Blanc and Red Wine Vinaigrette

DUET OF CHICKEN AND JUMBO SHRIMP

HORSERADISH AND PESTO ENCRUSTED SALMON

Finished with a Citrus Beurre Blanc

NEW YORK SIRLOIN

Simply Grilled Merlot Demi-Glaze

MAHI-MAHI

Pan Seared Florida Mahi-Mahi with a Mango and Chive Salsa

PAN SEARED SEA BASS

Sweet White Corn, Haricot Vert and Tomato Concassé accented by

Crisp Matchstick Potatoes in Lemon Grass Broth

FILET OF BEEF TENDERLOIN WITH BLACK TRUFFLE SAUCE

8 oz. Filet Mignon seared with Herb Oil and served with Au Jus

BOURSIN CHEESE FILET MIGNON

An eight ounce Filet Mignon seared with Herb Oil and topped with Boursin Cheese

DUET OF FILET MIGNON AND FRESH CATCH

DUET OF FILET MIGNON AND GRILLED JUMBO SHRIMP

DUET OF FILET MIGNON AND LUMP CRAB CAKE

COLORADO LAMB CHOPS

Citrus Infused Demi-Glace


DINNER BUFFETS

ITALIAN DINNER BUFFET

(Minimum 25 guests)

Antipasti with Salami, Prosciutto and Fresh Mozzarella

Caesar Salad

Marinated Vegetables and Tapenade

Classic Chicken Piccata

Cheese Tortellini with Alfredo Sauce

Pasta Primavera with Marinara Sauce

Tiramisu, Cannolis, Flan and Biscottis

Freshly Baked Garlic Sticks


ST. JOHNS DINNER BUFFET

(Minimum 25 guests)

Soup of the Day

Couscous Salad with Roasted Bell Peppers, Raisins and Lemon-Mint Vinaigrette

Organic Mixed Field Greens Salad with Grilled Portobello Mushrooms with

Assorted Homemade Salad Dressings

Grilled Salmon with Lemon-infused Olive Oil

Grilled Chicken Breast, Tomatoes, Black Olives and Marsala Wine Sauce

Oven Roasted Red Bliss Potatoes

Vegetable Medley





RIBAULT DINNER BUFFET

(Minimum 25 guests)

Soup of the Day

Hearts of Romaine, Caesar Dressing and Asiago Croutons

Cucumber and Vine Ripe Tomatoes Salad with Basil Vinaigrette

Sea Bass with Tomato Concassé

New York Steaks, simply grilled with Merlot Demi-Glace

Grilled Chicken Breast with Balsamic-marinated Tomatoes and Portobello Mushrooms

Roasted Yukon Gold Potatoes with Rosemary and Garlic

Seasonal Vegetables




MAYPORT DINNER BUFFET

(Minimum 25 guests)

Lobster Bisque

Mixed Field Greens Salad with Garden Vegetable Accompaniments and Assorted Dressings

Chilled Seafood Display

Lemongrass and Pepper Spiced Shrimp, Crab Claws and Oysters on the Half Shell

with Lemons and Cocktail Sauce

Butter Poached Lobster Tails, Drawn Butter and Lemon Halves

Today’s Fresh Catch

Petite Filet Mignon with Black Truffle Butter

Garlic Mashed Potatoes

Grilled Asparagus, Baby Carrots and Roma Tomatoes

Chef’s Choice of Assorted Homemade Desserts, Petit Fours and Crème Brûlée




BEVERAGE SELECTIONS All liquor and wine is charged per measured 10th of the bottle based on consumption. A hosted bar

must be set for parties of 20 or more. A $250.00 plus tax and gratuity beverage spending minimum

must be met, or the difference charged accordingly for private bar set up and staffing.

PRODUCT DELUXE PREMIUM SELECT

Vodka Smirnoff Stoli Ketel One

Gin Bombay Tanqueray Nolet’s Gin

Rum Myer’s Platinum Bacardi Silver Bacardi Silver

Spiced/Dark Rum Cruzan 9 Spiced Captain Morgan Bacardi Oakheart

Bourbon Jim Beam Jack Daniels Bulleit

Blend Canadian Club Crown Royal Crown Reserve

Scotch Johnny Walker Red Dewar’s Chivas Regal

Single Malt Glenfiddich 12 Glenmorangie

Tequila Camarena Camarena Milagro

HOUSE WINES BY DISCOVERY

Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and Pinot Grigio

House Champagne (per bottle)

Domestic Beer

Imported Beer

Assorted Sodas

Bottled Water

Assorted Juices (per gallon)

Regular & Decaf Coffee

Hot Tea

CASH BAR

Cash Bars are subject to the above mentioned $250.00 beverage spending minimum before tax and

gratuity. A cashier’s fee of $15.00 per hour will be incurred on all cash bars.

the river club. price rc banquet guide 2014.pdffreshly brewed regular and decaffeinated coffee,...

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