weddings events catering - amazon s3...butler passed. minimum of 25 pieces, two pieces per person...

Weddings | Events | Cateringb

THEGEORGIACLUB .COM / 1050 CHANCELLORS DR . / STATHAM, GA 30666

We invite you to spend your wedding weekend here at The Georgia Club. Experience the

simplicity and ease of having your wedding ceremony and reception in one location. Imagine

spending a morning of pampering preparation in our VIP Suite, hosting your ceremony at one of the

property’s beautiful locations, and dancing the night away in the elegant Dawgwood Ballrooms, all

without stepping foot off of the property! Choose to host your ceremony offsite and join us in the

grand ballroom to celebrate! Upon entering the Club’s ballrooms, Dawgwood I and II, you and your

guests will experience an inviting atmosphere enhanced by beautiful golf course views. Coupled

with elegance and grace, The Georgia Club presents a beautiful backdrop for welcoming family and

friends for your one of a kind celebration.

THE WEDDING OF YOUR DRE AMS

All wedding ceremonies held at The Georgia Club include the following:

• Ceremony location: select from our outdoor wedding pavilion,

Village Hall lawn or indoor Vilage Hall

• Ceremony guest seating—white garden style wedding chairs

• Set up and Breakdown of wedding ceremony guest seating and table needs

• Professional planning of your event including creation of a fully functional timeline

and premium vendor recommendations.

Ceremony Fee: $1250 plus tax

All wedding receptions held at The Georgia Club include the following:

• Use of the Georgia Club’s Dawgwood Ballroom for up to four hours for your reception

• All Necessary Tables and Ballroom Guest Seating

• Black, ivory or white linens on all tables

• China, glass, silver and serving pieces as needed

• Wood parquet dance floor

• Complimentary wedding tasting for bride and groom

• Banquet captain & service team dedicated to your event

Reception Fee:

Monday-Friday and Sunday: $2000 plus tax

Saturday Rental Fee: $2500 plus tax

The Wedding of Your Dreams

b

TH E A Z ALE A

• First tier buffet dinner selection

• Wedding cake cutting and service, silver cake stand, bride and groom champagne and serving pieces

• Beverage Station featuring Sweet and Unsweet Tea, Jittery Joe’s Coffee & Water

• One overnight stay in VIP Suite on Wedding Weekend

Suite Stay includes Continental Breakfast Service

$38 per guest plus tax and gratuity

TH E G AR DEN IA

• Choice of three butler passed hors d’oeuvres

• First tier buffet dinner selection

• Wedding cake cutting and service, silver cake stand, bride and groom champagne and serving pieces


• One overnight stay in VIP Suite on Wedding Weekend

Suite Stay includes Continental Breakfast Service


TH E MAG NOL IA

• Ivory Chair Covers with Coordinating Sash for All Ballroom Chairs

• Cocktail Hour includes three butler passed hors d’oeuvres

and one culinary exhibition of your choice.

• Second Tier Buffet Dinner

or

Single Entrée Plated Dinner

• Wedding cake cutting and service, includes silver cake stand, bride and groom champagne and serving set


• Two Overnight Stays in VIP Suite on wedding weekend

Suite stay includes continental breakfast service.


All-InclusiveWedding Packages

b

b

The Wedding of Your Dreams

TH E PR I M ROSE

• Chiavari Chairs provided for Ballroom Guest Seating

• Chargers on Guest Tables provided for all Guest Rounds

• Specialty Floor Length Linen provided for all Guest Rounds

• Up lighting provided for the Circumference of the Ballroom

• Cocktail Hour Hors d’ouevres include choice of five butler passed hors d’oeuvres,

one Culinary Exhibition of your choice and one Passed Signature Drink during Cocktail Hour

• Third tier buffet dinner OR Dual Entrée Plated Dinner

• Wedding cake cutting and service, includes silver cake stand,

bride and groom champagne and serving pieces


• One Overnight Stay in VIP Suite on Friday for bridal party and on Saturday Evening for the bride and groom. Suite stay includes

continental breakfast service. Wedding night stay includes bottle of champagne

for bride and groom and chocolate covered strawberries.

• Professional Day of Coordinating for your wedding ceremony and reception


SH U T TL E SERV ICES

Ask our staff how you can add shuttle services to any of your packages, allowing your guests to stay at a

local hotel and be shuttled to and from your wedding!

• All Packages Are Fully Customizable

• Hosted, Customized Bar Selections May Be Added To Any Wedding Package.

All hosted bars are billed based on consumption and are fully customized to the client’s specifications.

Please see event guide for customized bar selections.

• All buffet dinners include one first course, one entrée, two accompaniments, rolls and butter

• The Georgia Club invites you to bring in a wedding baker of your choice for your wedding cake.

Should you prefer The Georgia Club to provide the wedding cake, we may do so for an additional fee.

• Additional menu options are available the on wedding guide including carving stations, live cooking

stations, children’s meals, vendor meals and other beverage selections. Any of these items can be added

to your package to create a customized menu.

• Wedding Planning direction includes a copy of our recommended vendor list full of trusted wedding

professionals, local bakeries and hotel accommodations.

Minimum of 25 guests required for any display.

AMERICAN, FRENCH AND ITALIAN CHEESE DISPLAY Creamy, blue

and hard Artisan cheeses paired with house made jams, Local honey, Dried fruits

and fresh berries, Lavosh. Sliced baguettes and toasts for serving

SEASONAL FRESH FRUIT DISPLAY Honey lime yogurt

FINCH CREEK FARMS CRUDITÉ Farmer Cass’ bounty in the raw

with roasted garlic hummus, Herb garden creamed cheese

VEGETABLES – RAW, ROASTED, MARINATED AND GRILLED Grilled asparagus,

Portobello mushrooms, Yellow squash, Zucchini, Finch Creek Farms bounty, Lavosh,

Artisan breads—roasted garlic hummus and herb garden creamed cheese

GASTRO PUB Soft pretzel bites, Whole grain mustard, Hamburger sliders,

Pickled vegetables, Beer cheese and chips, Sausage and peppers

WHOLE SMOKED SALMON Hickory smoked Verlossa salmon, Cucumber scales,

Dill raita, Lemon preserves, Caper horseradish cream, Fancy crackers and crostini

ANTIPASTO Prosciutto, Marinated peppers, Ciopolinni onions, Olives, Roasted peppers,

Grilled vegetables, Flat breads, Marinated mozzarella cheese

FLAT BREAD DISPLAY Meatball and tomato sugo, Mozzarella and Spanish chorizo,

Roasted peppers, Manchego and pesto with fresh veggies

bCulinary Exhibitions

Butler Passed. Minimum of 25 pieces, two pieces per person per hour is recommended.

CO L D B I T E S

FINCH CREEK CRUDITÉ SHOOTERS Veggies in the raw, Avocado cream

SEASONAL FRUIT BROCHETTES Honey lime yogurt

BRUSCHETTAS choice of:

• Roasted tomato, Basil, Balsamic reduction

• Seared cremini mushrooms, Whipped goat cheese, Caramelized shallot

• Garden blend, Freshest of veggies, Herbed farm cheese

• Shrimp, House made bacon, tomato

• Pork belly, Dried cherry mostarda, Lively greens

• White bean, Crispy pancetta, Boursin

BERKWOOD BERKSHIRE HAM Sorghum mustard, Silver dollar rolls

OYSTERS ON THE HALF SHELL Lemon pickle, Horseradish, cocktail sauce

JUMBO SHRIMP SHOOTERS Pink hoppers, Rémoulade or cocktail sauce

BLACKENED SHRIMP TACO Padilla crèma, Cilantro relish

SMOKED SALMON DEVILED EGGS Capers, Onion, Fresh dill

TROPICAL ROCK SHRIMP CEVECHIE Tropical chip, Pink guava

CAPRESE SKEWERS Tomato, Basil, Fresh mozzarella, Black pepper

SHAVED FILET Bleu cheese, Crispy leeks, Baguette

GUACAMOLE JICAMA DISC Bazooka guacamole, Goat cheese drizzle

GOAT CHEESE CROSTINI Whipped goat cheese, Sweet shallot, Balsamic drizzle

bPassed Hors D'oeuvres

Butler Passed. Minimum of 25 pieces, two pieces per person per hour is recommended.

H OT B I T E S

GRILLE BBQ SHRIMP SATAY Tangy BBQ

SOUTHWEST SPRING ROLLS Smoked chicken, Green chile, Chipotle cream

CHURRASCO GRILLED SIRLOIN OF BEEF Chimichurri

HOUSE-MADE MEATBALLS Caramelized garlic and basil sugo, Parm

SPICY PORK MEATBALL Soft pretzel, Whole grain mustard

SOUTHERN STYLE CRAB CAKES Rémoulade

FRIED GREEN TOMATO Pimento cheese

CHICKEN SATAY Honey soy, Sesame seeds, Chile

MINI BURGERS Bread butter pickles, Ketchup, Mustard

DEVILS ON HORSE BACK Almond stuffed date, Applewood smoked bacon

ZUCCHINI FRITES Sweet basil, Lemon aioli

VEGGIE SPRING ROLL Cucumber soy

CRISPY PORK BELLY Apple, Gouda skewer

LOBSTER SHOOTERS Coconut curry broth

bPassed Hors D'oeuvres

All dinners are custom designed. Select one first course, one entrée, and two accompaniments.

All Plated dinners include fresh baked rolls and butter.

Plated dinner requires that each guest have the same first course and accompaniments.

Service charge increases to 25% for plated dinners.

P O U LT RY

ALL-NATURAL CHICKEN ROULADE

Arugula, Sun-dried tomatoes, Prosciutto rosemary demi,

Roasted red potatoes, Haricot vert

ALL-NATURAL FREE RANGE CHICKEN

Paneed, Red pepper fennel coulis,

Crème fraiche mashed, Tapenade, Seared Swiss chard

GRILLED AIRLINE CHICKEN

Fresh vegetable ragu,

Creamy polenta cake, Smoked tomato broth sage,

Prosciutto, Fontina cheese, Green peppercorn sauce

B EEF

GRILLED BEEF TENDERLOIN

Balsamic Demi,

Potato Fontina gratin, Toasted garlic broccoli

SMOKED BEEF TENDERLOIN

Worcestershire demi,

Crown twice baked potato, Grilled asparagus

12 OUNCE NEW YORK STRIP STEAK

Worcestershire demi,

Bacon scallion mash, Grilled asparagus, Onion jam

SWEET AND SPICY BARBECUE BRAISED SHORT RIB

Roasted garlic mashed potatoes, Braised carrots, Pearl onion

bPlated Dinners

P O R K

STUFFED PORK LOIN

Prosciutto & Dates,

Creamy Romano polenta cake, Fresh veggie ragu

BONE-IN PORK LOIN

Smoked and maple glazed,

Roasted cracked red skin potatoes, Collard greens

F R E S H E S T O F F I S H & S E A FOO D

SCOTTISH SALMON

Georgia corn and red potatoes gratin, Sautéed green beans, Fennel relish

LOCAL TROUT

Brown butter, Mashed potatoes, Roasted crook neck squash

SOUTHERN STYLE CRAB CAKES

Bacon scallion hash, Green beans

SEASONAL GULF FISH

Grilled orange butter, Herbed Carolina rice, Baby veggies

D U E T

SMOKED FILET OF BEEF AND HERB ROASTED CHICKEN

Broiled cracked red potatoes, Asparagus, Herb jus

CHICKEN ROULADE AND LOBSTER RAVIOLI

Sun-dried tomato and Arugula stuffing, Chicken demi, Roasted broccoli

SIRLOIN AND GARLIC SHRIMP

Crowned twice baked potato, Roasted local veggies

JERK SPICED PORK LOIN AND GRILLED SHRIMP

Cilantro rice, Black beans, Mango salsa

1/2 COLD WATER LOBSTER AND FILET

Slow roasted tenderloin, Poached & grilled lobster,

Asparagus, Potato-Fontina gratin, Drawn butter

bPlated Dinners

Buffet dinners are divided into three tiers of pricing. Select one first course, two entrées, and two accompaniments.

All buffet dinners include rolls and butter.

1S T T I ER

Suggested Buffet Entrée Selections

PAN ROASTED AIRLINE CHICKEN BREAST

Preparations from which to choose:

Caper White Wine Sauce

Marsala

Whole Grain Mustard

BONE-IN HICKORY SMOKED CHICKEN Barbecue glaze, Citrus brine

HICKORY SMOKED PORK LOIN Tennessee whiskey glaze

BRAISED PORK POT ROAST Carrots, Onions, Celery, Sweet garlic broth

BROILED COD Caper Buerr fondue

GRILLED CHICKEN PENNE PASTA Fresh vegetables, Pesto cream sauce, Parmesan cheese

SPAGHETTI AND MEATBALLS

House made meatballs, Tomato basil sugo, Garlic bread crumbs, Parmesan

CREOLE MEATLOAF Georgia Club barbecue glaze, Crispy onions

TENDER BRISKET Carolina barbecue, Pickled onion

FILET TIPS Mushroom ragu with Coulettes

b

Customized Buffet Selections

Buffet selections are divided into three tiers of pricing. Select one first course, two entrées, and two accompaniments.


2N D T I ER


WILD MUSHROOM STUFFED FREE RANGE CHICKEN ROULADE

Arugula, Sun-dried tomatoes, Rosemary demi

FREE RANGE PAN SEARED CHICKEN Roasted red pepper fennel coulis, Tapenade

STUFFED PORK LOIN Dates, Greens, Molasses glaze, Natural jus

PORK CUTLET Pan seared, Piperade, Sherry jus

SALMON

Preparations from which to choose: Pan Roasted with Lemon Brown Butter

Blackened with Citrus Relish

Grilled with Herb Butter

Sesame Crusted with Teriyaki & Wasabi Aioli

Baked with Horseradish Crust

SEARED MAHI Creole Cream Sauce

GRILLED SHRIMP SKEWERS Peach Chutney

PECAN TROUT Citrus Reduction

SHRIMP CAVATAPPI Applewood Bacon, Leeks, Roasted Tomatoes

BRAISED SHORT RIBS Spanish red wine braise, Pearl onions, Carrots, Celery

SMOKED SIRLOIN Worcestershire jus


b

Buffet selections are divided into three tiers of pricing. Select one first course, two entrées, and two accompaniments.


3R D T I ER


SPRINGER MOUNTAIN FARM AIRLINE CHICKEN

Farmer Cass veggies, Fingerling potatoes, Herb jus

HALF PRESSED ALL NATURAL CHICKEN

Balsamic herb reduction, Cauliflower and tomato puree

VERLOSSA SALMON

SALMON

Preparations from which to choose: Pan Roasted with Lemon Brown Butter

Blackened with Citrus Relish

Grilled with Herb Butter

Sesame Crusted with Teriyaki & Wasabi Aioli

Baked with Horseradish Crust

GROUPER Herb crust, Lemon confit, Vin blanc

LOBSTER RAVIOLI Truffle cream, Mache

SMOKED FILET OF BEEF Worcestershire demi


b

V EG E TA R I A N O P T I O N S

STUFFED TOMATOES

Barley, Spinach, Garlic cream sauce

VEGETABLE LASAGNA

Putanesca sauce

PORTABELLA

Arugula, Sun-dried tomatoes

VEGETABLE STIR FRY

Rice, Seasonal veggies, Ponzu


b

Select One: Further customize your meal by selecting more than one first course

for an additional charge.

SO U P SEL EC T I O N S

Tomato Basil, She Crab Soup, Minestrone Chili, Chicken Noodle, Brunswick Stew

SA L A D SEL EC T I O N S

WEDGE OF ICEBERG

Grape tomatoes, Local bacon, Bleu cheese crumbles

CAPRESE

Fresh tomato, Mozzarella, Sweet basil, Good olive oil, Balsamic

ENDIVE

Shaved fennel, Honey crisp apple, Arugula, Honey shallot vinaigrette

STRAWBERRY FIELDS

Spinach, Strawberries, Goat cheese, Honey pecan, Champagne vinaigrette

RIBBONS OF ICEBERG

Spicy fried walnuts, White peach vinaigrette, Blue cheese

GARDEN

Mixed greens, Romaine, Fresh tomatoes, Cucumbers, Julienned carrots,

Buttermilk Ranch dressing

CLASSIC CAESAR

Hearts of Romaine, Parmesan crouton, Traditional creamy Caesar dressing

THE GEORGIA CLUB

Mixed greens, Grape tomatoes, Carrots, Red onion,

Homemade Herb-Cucumber Ranch dressing, served with a Fried Green tomato

ARTISAN

Field greens, Caramelized pecans, Gorgonzola cheese,

Sun-dried cranberries, Balsamic Vinaigrette

*ADDITIONAL SALAD DRESSINGS MAY BE OFFERED ON THE SIDE AT NO ADDITIONAL COST

Suggested First Course Selections

b

Select Two:Further customize your meal by selecting an additional accompaniment.

Additional accompaniments may be added for an additional charge.

S TA RCH ACCO M PA N I M EN TS

Herb Roasted New Potatoes

Creamy Romano Grits

Potatoes Au Gratin

Whipped Potatoes

Bacon Scallion Mashed Potatoes

Roasted Garlic Mashed Potatoes

Whipped Sweet Potatoes

Roasted Cracked Red Potatoes

GA Creamed Corn with Smoked Tomato

Penne Pasta with Tomato Sugo

Parmesan Risotto

Classic Rice Pilaf

Five Cheese Macaroni

Wild Rice with Garden Herbs

Ham and Beans

V EG E TA B L E ACCO M PA N I M EN TS

Seasonal Vegetable Blend

Haricot Vert with Lemon Butter, Almonds

Tennessee Whiskey Glazed Carrots

Toasted Brussels tossed with Chile Soy

Creamed Spinach with Garlic

Country Green Beans with Tomato, Molasses, Bacon

Collard Greens with Ham Hock, Sweet Onion, Sweet and Spicy Vinegar

Squash Casserole with Sweet Onion, Rich Broth

Roasted Cremini Mushrooms

Stewed Okra and Tomatoes

Steamed Broccoli

Roasted Root Veggies with Thyme Honey

b

Suggested Accompaniments

Take your event from ordinary to extraordinary with the addition of a carving station or

live cooking stations. All stations include a composed salad and silver dollar rolls.

All stations require a $100 attendant fee.

BEEF TENDERLOIN

Paris mustard demi, Horseradish sauce

CARVED PRIME RIB

Au jus, Horseradish sauce

PRIME SIRLOIN

Worcestershire demi, Sweet onion pickles, Horseradish

SMOKED BRISKET

Sorghum barbecue vinegar hot sauce, Crispy onions

TURKEY BREAST

Silver dollar rolls, Apricot mayonnaise, Cranberry marmalade

WHOLE SALMON

House cured, Caper mayo, Grilled lemons, Dill raita, Sliced baguette

MAPLE SOY PORK LOIN

Cucumber pickle, Crispy wonton threads

CARVED HAM

Red eye gravy, Honey mustard

RACK OF LAMB

Rosemary demi, Tomato-mint jam

bCarvery

The surest way to transform an ordinary meal to an extraordinary event, Action Stations are a great

enhancement to any buffet meal as well as a vital piece of any Hors D’oeuvre collection. Each Live

Cooking Station includes a composed salad. All Live Cooking Stations require a $100 attendant fee.

PASTA

Penne, Bowtie, Cavatappii

Caramelized garlic

Basil tomato sauce, Pesto, Artichoke cream

Toppings to Include:

Grilled chicken, Poached shrimp, Roasted mushrooms, Sweet peppers, Crispy prosciutto,

Shaved Parmesan, Herbs, Garlic bread crumbs, Roasted garlic

(Wheat Pasta Available)

GLORIOUS CRAB CAKES

Fresh Lump crab cakes, Spicy remoulade, Citrus tar tar, Grilled orange butter

MACARONI AND CHEESE

Holy Swiss, White Cheddar or Chipotle Gouda cheeses

Toppings to Include:

Scallions, Bacon, Corn relish, Ham, Tomatoes, Shaved Parmesan, Steamed broccoli, Fresh herbs

THREE POTATOES

Yukon Gold, Red Jacket and Sweet Potato Mashers

Accoutrements to Include:

Sun-dried tomatoes, Whipped butter, Lobster butter, Truffle butter, Chives, Jalapenos,

Parmesan cheese, Brown sugar, Sea salt, Roasted red peppers, Fresh herbs

SLIDER BAR

Choice of Three:

Lamb burger with cucumber yogurt, Smoked salmon BLT, Traditional cheeseburger,

Crab cake with lemon aioli, BBQ pulled pork, Sliced smoked beef brisket, Southern fried chicken,

Grilled Balsamic marinated Portabella mushroom, Chicken salad

SOUTHERN SHRIMP AND GRITS*

Shrimp sautéed with diced ham, Peppers, Onions, White wine tomato sauce over stone ground grits

bLive Cooking

Complete your meal with a delicious sweet ending. We recommend selecting one dessert for plated dinners and at least two for buffet dinners. v $5 per person a la carte.

Desserts notated with an *asterisks require a $100 attendant fee.

Seasonal pies and tarts available upon request.

*CLASSIC BANANAS FOSTER

*GEORGIA PEACH FLAMBÉ

Jack Daniels, Brown sugar, Vanilla ice cream

TRIPLE CHOCOLATE BREAD PUDDING

Crème Anglaise

NEW YORK STYLE CHEESECAKE

Belgium chocolate, Fresh berries, Mint

RED VELVET CAKE

TIRAMISU

Soft whipped cream, Chocolate cigarette

FLOURLESS CHOCOLATE CAKE

Fresh berries

MINIATURE MUDSLIDES

The perfect “adult” dessert

Customized Celebration Cakes also available upon request.

b

Customized Dessert Selections

The Georgia Club offers children’s meals specifically designed to suit our young guests 12 and under.

Children may also be served from the event buffet at a discounted rate of half of the cost per person.

Ages 3 and under are complimentary.

Plated Children's MealsSelect one entrée and two accompaniments $8 per child plus tax and gratuity

Buffet Children's MealsSelect two entrées and two accompaniments $12 per child plus tax and gratuity

EN T R ÉE S

Chicken Tenders with Honey Dijon Sauce

Kid’s Pizza

Cheese or Pepperoni

Grilled Cheese

Hot Dog

Cheeseburger

Spaghetti & Meatballs

ACCO M PA N I M EN TS

Fresh Fruit

French Fries

Macaroni & Cheese

Green Beans

bChildren's Meals

The Georgia Club invites you to host a meal for your vendors at a discounted price.

Traditionally meals are hosted for vendors who will be present throughout

the entire event including photographers, DJ's, band members, etc.

All vendor meals are $13 per vendor.

GEORGIA CLUB SANDWICH

Potato chips, Fresh fruit

VEGETARIAN SANDWICH

Potato chips, Fresh fruit

SEASONAL HOT PASTA

Vendor Meals b

The Georgia Club offers a three-tier bar pricing system featuring Well, Call and Premium Brand Liquor priced

per liter. Bottles are inventoried at the beginning and end of your event and charges are based only on

the amount consumed per tenth of bottle. Pricing includes mixers, garnishes, glassware, and ice.

A $75 set up fee is applicable for each bar. Cash bar pricing available upon request.

Liquor Bar SelectionsBased on Consumption

W EL L B R A N DS

Bowman Vodka, Bowman Gin, Kentucky Beau Bourbon, Bowman Rum,

Seagram’s 7 Whiskey, 100 Pipers Scotch, Torada Tequila

$120

C A L L B R A N DS

Ketel One Vodka, Seagram’s Gin, Jack Daniels Bourbon, Myers Silver Rum,

Seagram’s VO Whiskey, Chivas Scotch, Cuervo Gold Tequila

$140

PR EM I U M B R A N DS

Vox Vodka, Boodles Gin, Bulleit Bourbon, Pyrat XO Reserve Rum,

Crown Royal Whiskey, Macallan Scotch, Patron Silver Tequila

$155

S I G N AT U R E COC K TA I L S

Custom blended cocktails, specifically designed to coordinate with your event,

including Champagne Punch, Mimosas, and other customized cocktails.

PRICED PER GALLON

b

Bar Selections

Beer & Wine SelectionsBased on Consumption

DO M E S T I C B EERBudweiser, Coors Light, Michelob Ultra

$3.50

I M P O RT B EERHeineken, Amstel Light, Corona

$4.50

H O U SE CH A R DO N N AY A N D W H I T E Z I N FA N D EL Per bottle

$25

H O U SE C A B ER N E T SAU V I G N O N A N D M ER LOT Per bottle

$29

H O U SE C H A M PAG N E Per bottle, available at bar or for toasts

$26

Additional wine selections are available from our cellar.Additional specialty beer selections may be available upon request.

Bar Selections b

S E C U R I N G T H E DAT E

Signed Event Confirmation Agreement and non-refundable deposit equal to the

Facility Fee(s) are required to secure the date for your event. We also require that a valid credit card

be held on file through the date of your event.

SC H ED U L E O F PAY M EN T

Anticipated food balance is due along with final guaranteed guest count no less than four business days

prior to your event. If guaranteed guest count is not received at this time, the greatest expected number of

guests will serve as the final guest count. If the actual number of guests in attendance is greater than your

guarantee, an additional 10% food surcharge will be assessed on the number of guests exceeding the

guarantee. Any balances due after reconciliation of the event will be immediately charged to the

credit card on file. A copy of the final invoice will be sent via e-mail reflecting this final payment.

The following forms of payment are accepted: Visa, MasterCard, Discover, American Express,

Check, Money Order, or Cash.

ROO M R E Q U I R EM EN T S A N D R EN TA L

To ensure that each event is indeed “private,” we request that all activities be confined to the room(s)

reserved. The Club reserves the right to reassign your room if the guaranteed number of guests drops

below 15% of expected number or increases beyond the capacity of the room reserved. Food and beverage

minimums are required with each private room. All events must conclude by 12 a.m. Daytime

events must conclude by 4 p.m. All event rentals are for a period of (4) hours. Wedding ceremonies

add an additional (1) hour. Additional hours may be available for purchase at an hourly rate.

C A N C EL L AT I O N P O L I C Y

TGC event deposits are non-refundable under any circumstance.

Unless contract is cancelled as described, the full estimated cost of event will be due:

v If TGC receives written notice of cancellation of event 90 days or more prior to the event,

event deposit shall be forfeited.

v If TGC receives written notice of cancellation of event 45 to 89 days prior to the event,

a cancellation fee equal to 33% of anticipated balance shall be due.

v If TGC receives written notice of cancellation less than 45 days prior to event,

then a cancellation fee equal to 50% of anticipated balance shall be due.

b

Event PoliciesAT THE GEORGIA CLUB

F OO D S ERV I C E A N D C EL EB R AT I O N C A K E S

Outside food may not be brought into the Club with the exception of celebration cakes. The Georgia Club

invites guests to select a baker of their choice to provide celebration cakes. A cake set-up fee of $1.25 person

plus tax & gratuity will be applied. The Georgia Club Culinary Team will handle all other culinary needs for

each event. Special dietary meals may be provided upon request. Place cards designating guest entrée

selections are required for all plated meals with more than one entrée choice. All buffet meals will be ready

for service 15 minutes prior to anticipated time of arrival or requested start time. All items will be removed

from buffets two hours after buffet start time. Due to the sensitivity of food handling, The Georgia Club

is unable to provide the host with any leftover food. Menus listed are suggested guidelines and are

subject to change due to market demand. In order for our staff to effectively plan and execute your event,

all final details must be confirmed no later than one month in advance of your reserved date.

B E V ER AG E S ERV I C E

The Georgia Club, as a licensed premise, is responsible for the sale and service of all alcoholic beverages

in compliance with state, county, and city laws and regulations. Due to these licensing regulations, no

outside beverages may be brought into the property. The Georgia Club is required to request proper photo

identification of any guest of questionable age and is required to refuse alcoholic beverages to any guest

under age or who cannot produce proper identification. The Georgia Club reserves the right to refuse

service to anyone who, in the management’s judgment, is overly intoxicated. Alcoholic beverages may

not leave the building. Bars will be set and ready for service 15 minutes prior to the anticipated time of

arrival. If an event is set with more than one bar, consolidation of the bars will occur as guest count

decreases to 50% of original attendance.

PR I C E S A N D F EE S

A 20% service charge, 7% sales tax, and 3% liquor excise tax will be added to the cost of all food,

beverage, and other services arranged by our Special Events Department. Service charge includes the

use of all necessary tables, chairs, table linens, china, glassware, and silver as well as service staff. Events

requiring the rental of additional supplies or equipment will incur the cost of such items. Prices are

guaranteed if planned within 60 days prior to your event date. All prices quoted prior to 60 days are

subject to change without notice due to fluctuations in the market.

b


O U T D OO R E V EN T S

If your event is scheduled for an outdoor venue and there is a threat of inclement weather, the decision

to move the function to the inclement weather venue must be made at least five hours prior to the

event start time. If you are unable to be reached for that decision, The Georgia Club will make the

final event venue determination.

L I N EN , C H I N A , D É CO R , A N D FAVO R S

The Georgia Club is pleased to provide basic table linens in the following colors: white, ivory, black, as well

as traditional glassware, silver chafing dishes, flatware, and white banquet china. Specialty linens and serving

items may be available to be rented for an additional fee. Wedding favors, place cards, centerpieces, floral,

and all other decorations are the sole responsibility of the event host. All décor must be confined to the

specific room(s) reserved for your function and must be limited to tabletop or free standing displays that do

not require fixation to ceilings, walls, or furniture. Due to the sensitivity of our fire protection system, smoke

machines, sparklers, and other smoke-producing items are not permitted inside the building. All décor

should be delivered to the Club the day of your event and taken with you upon departure unless

specific arrangements are made with the Special Events Department based on the events schedule.

The Georgia Club is not responsible for any personal items before, during, or after an event.

V EN D O R S A N D O U T S I D E S ERV I C E S

Event hosts are encouraged to employ the services of outside event vendors including florists, bakers,

DJ's and/or bands, photographers, specialty linen providers, event design/lighting professionals, and

transportation service providers. The Georgia Club is happy to coordinate any and all of these services for

the event host upon request. All services arranged through the Special Events Department are subject to a

20% handling fee. A list of recommended vendors can be provided upon request. Please advise musicians,

bands, and DJ's that all amplification of music must be confined to the specific room assigned to the event.

Outside amplification must conclude by 10 p.m.

b

Event Policies AT THE GEORGIA CLUB

S E C U R I T Y

The Georgia Club assumes no responsibility for items brought into the Club. Any Club property damaged or

removed from the building or surrounding areas becomes the responsibility of the event host. The Georgia

Club Welcome Gate is staffed Sunday through Thursday, 7 a.m. to 9 p.m., and Friday and Saturday, 7 a.m. to

12 a.m. If you, your guests, or any vendors (including limousine or transportation services) require access

to The Georgia Club before or after Welcome Gate hours, please obtain an access code from us.

S M O K I N G P O L I C Y

Smoking is not permitted inside any buildings at The Georgia Club. Smoking is permitted only in

designated outdoor areas. Contact your Event Coordinator should your event require the use of ashtrays.

LOGO A N D PH OTO U SAG E

Permission Usage of the logo and/or pictures without permission is subject to legal action.

BRITTANY M. WARDLOW

Catering Director v The Georgia Club

1050 Chancellors Drive / Statham, GA 30666

P 770.725.3110 / F 770.725.1852

[email protected]

b


The Georgia Club is located less than one mile south of University Parkway (GA Hwy 316) off the

Craft Road exit in Statham, 32 miles east of I-85 and Gwinnett and 10 miles west of Athens.

From AtlantaTake I-85 north to GA Hwy 316 (University Parkway, exit 106)

Travel 31.5 miles east (Hwy 53 will be 4.5 miles before you turn and Hwy 211 will be 1.5 miles before you turn)

Turn right onto Craft Road (look for the white Georgia Club monument)

Travel .4 miles until Craft Road intersects with Barber Creek Road

The Welcome Gate will be straight ahead

From AthensTake GA Hwy 316 (University Parkway) west

Once past GA Hwy 78, travel 4.2 miles to Craft Road

Turn left onto Craft Road

Travel .4 miles until Craft Road intersects with Barber Creek Road

The Welcome Gate will be straight ahead

To The ClubhouseFrom the Welcome Gate, proceed approximately 100 yards to the first intersection

Turn left at the stop sign

Follow this road approximately .3 miles to the Clubhouse parking lot on the left

To The Village HallFrom the Welcome Gate, proceed approximately 100 yards to the first intersection

Turn left at the stop sign

Follow this road approximately .3 miles to the Village Hall parking lot on the right

b

DirectionsTO THE GEORGIA CLUB

weddings events catering - amazon s3...butler passed. minimum of 25 pieces, two pieces per person...

Documents