1. food and drink
2. food
3. grains and pasta

chef@mosesjackson.com
202-679-4783
1
RECEPTION PACKAGE SUGGESTION A
ASSORTED FRESH FRUITS AND VEGETABLES
Condiments: Whipped Sabayon and Whipped Ranch Cream
HOT HORS D’OEUVRES
(Choice of 6)
Oysters Rockefeller; Mini Crab Cakes; Spinach and Artichoke Dip with Toast Points; Fresh Scallops Wrapped in Bacon; Cajun Meat
Balls; Grilled Andouille with Creole Mustard Sauce; Oyster or Chicken or Beef En Brochette; Eggplant and Tasso Stuffed
Mushrooms; Crawfish Balls; Oysters Bienville; Stuffed Shrimp; Mushroom Purses
COLD HORS D’OEUVRES
(Choice of 3)
Crabmeat Ravigote on Endive, Bacon, Eggplant Caponata on Grilled Bruschetta; Mini Muffalettas; Shrimp Mousse Cones; Salmon
Pin Wheels w/ Wild Mushroom Tapenade; Stuffed Artichoke Hearts; Hog Head Cheese with Stone Wheat Crackers; Mini Po-boys;
Finger Sandwiches
PASTA
(Choice of 1)
Crawfish Maque Choux over Angel Hair, Chicken Alfredo Primavera, Primavera Alfredo Shrimp, and Tasso Fettuccine Porto Fino
BRISKET STATION
w/ Fresh Baked Rolls & Condiments:
Au Jus; Horseradish Sauce; Sour Cream; Plantation Cane BBQ Sauce; Creole Mayonnaise; Chow-Chow
$35.95 per person
SMASHED POTATO STATION (Served in a martini glass)
Add $ 4.95 per person
2
RECEPTION PACKAGE SUGGESTION B
ASSORTED FRESH FRUITS AND VEGETABLES
Condiments: Whipped Sabayon and Whipped Ranch Cream
HOT HORS D’OEUVRES
(Choice of 6)
Oysters Rockefeller; Mini Crab Cakes; Spinach and Artichoke Dip with Toast Points; Fresh Scallops Wrapped in Bacon; Cajun Meat
Balls; Grilled Andouille w/ Creole Mustard Sauce; Oyster or Chicken or Beef En Brochette; Eggplant and Tasso Stuffed Mushrooms;
Crawfish Balls; Oysters Bienville; Stuffed Shrimp; Mushroom Purses
COLD HORS D’OEUVRES
(Choice of 3)
Crabmeat Ravigote on Endive; Eggplant Caponata on Grilled Bruchetta; Mini Muffalettas; Shrimp Mousse Cones; Salmon Pin
Wheels; Wild Mushroom Tapenade; Stuffed Artichoke Hearts; Hog Head Cheese with Stone Wheat Crackers; Mini Po-boys; Finger
Sandwiches
SOUP STATION
(Choice of 1)
Turtle Lobster Bisque; Oyster Rockefeller Seafood Gumbo; Chicken and Andouille Gumbo; Tomato Basil Bisque
PASTA
(Choice of 1)
Crawfish Maque Choux over Angel Hair; Chicken Alfredo Primavera; Primavera Alfredo Shrimp;
and Tasso Fettuccine Porto Fino
CARVING STATION
(Choice of 2)
Brisket; Pork Tenderloin; Ham; Turkey Breast w/ Fresh Baked Rolls & Condiments:
Au Jus; Horseradish Sauce; Sour Cream; Plantation Cane BBQ Sauce; Creole Mayonnaise; Chow-Chow
$41.95 per person
SMASHED POTATO STATION (Served in a martini glass)
Add $ 4.95 per person
3
RECEPTION PACKAGE SUGGESTION C
IMPORTED AND DOMESTIC CHEESES
Backed Brie with Apricot Sauce
Or
International and Domestic Cheese display with various Crackers and Breads
ASSORTED FRESH FRUITS AND VEGETBLES
Condiments: Whipped Sabayon and Whipped Ranch Cream
HOT HORS D’OEUVRES
(Choice of 6)
Oysters Rockefeller, Mini Crab Cakes; Spinach and Artichoke Dip with Toast Points; Fresh Scallops Wrapped in Bacon; Cajun Meat
Balls; Grilled Andouille with Creole Mustard Sauce; Oyster or Chicken or Beef En Brochette; Eggplant and Tasso Stuffed
Mushrooms; Crawfish Balls; Oysters Bienville; Stuffed Shrimp & Mushroom Purses.
COLD HORS D’OEUVRES
(Choice of 3)
Shrimp Stuffed Endive; Crabmeat Ravigote on Endive, Bacon, Lettuce, Cream Cheese Spread Stuffed Cherry Tomatoes; Eggplant
Caponata on Grilled Bruchetta; Mini Muffalettas; Shrimp Mousse Cones; Salmon Pin Wheels; Wild Mushroom Tapenade; Stuffed
Artichoke Hearts; Hog Head Cheese with Stone Wheat Crackers; Mini Po-boy Finger Sandwiches
Tomato Bisque
PASTA
(Choice of 1; served in chafing dish)
SOUP STATION
(Choice of 1)
Turtle Soup
Lobster Bisque
Oyster Rockefeller
Seafood Gumbo
Chicken & Andouille Gumbo
Crawfish Maque Choux over Angel Hair Pasta
Chicken Alfredo Primavera
Primavera Alfredo
Shrimp & Tasso Fettuccine Porto Fino
HOT ITEMS
(Choice of 1; served in chafing dish)
Shrimp Creole; Crawfish Étouffée; Jambalaya; Corn Maque Choux; Pork Tenderloin in a Plantation Cane Sauce; Grilled Assorted
Vegetables; Grillades and Grits; Turkey Roulade; Chicken Provencal; Grouper Marsala; Osso Buco.
CARVING STATION
(Choice of 2)
Brisket, Pork Tenderloin, Ham, Turkey Breast (with Fresh Baked Rolls & Condiments: Au Jus; Horseradish Sauce; Sour Cream;
Plantation Cane BBQ Sauce; Creole Mayonnaise; Chow-Chow).
$49.95 per person
SMASHED POTATO STATION
Add $ 4.95 per person
4
SIGNATURE HORS D’OEUVRES
Soft Shell Crab Legs (100 pieces)
$225.00
Sectioned, flash fried and served w/ a Wasabi Aioli dipping sauce
New Orleans Sushi (100 pieces)
$120.00
Traditional Stewed Kidney Beans & Pickled Pork Strips streaked w/ Cajun Fire rolled in Sticky Rice and dusted in Corn Bread
Crumbs
Pâté Horns (100 pieces)
$225.00
Classic Chopped Liver in a Whole Wheat Horn w/ Cornichon
Crab Glacé (100 pieces)
$200.00
Blue Crab Claw Meat Glacé atop a Parmesan Toast Point
Oyster Spoons (100 pieces)
$175.00
Asian Spoon w/ a Raw Oyster topped with Horseradish Sauce & Chowder Cracker
Crawfish Pie (100 pieces)
$120.00
Mini Shells filled w/ Étouffée, topped w/ a Crawfish Tail.
Oyster Patties (100 pieces)
$175.00
Mini Puffed Pastry Shells piped with an Oyster Leek Cream, topped with a Flash Fried Oyster.
Pâté Squares (100 pieces)
$225.00
Classic Forced Meat in a Puffed Pastry centered w/ a Cornichon and cut into serving squares
Sweet Pepper Poppers (100 pieces)
$125.00
Mini multi-colored Sweet Peppers filed w/ Alligator Sausage, topped w/ a Whipped Creole Mustard Sauce
Beef Tip Pirogue (100 pieces)
$175.00
Tender Filet Tips sautéed in Garlic Butter, served in a French Loaf
SIGNATURE FINGER SANDWICHES
5
Fresh Strawberries w/ a Walnut Berry Cream Cheese Spread on Rye (50 pieces)
$55.00
Fresh Baby Spinach, Mushrooms, Golden Tomato w/ a Watercress, Bacon Bit, Cream Cheese
Spread on Wheat Rye Swirl (50 pieces)
$65.00
Mini Chicken Muffalettas (50 pieces)
$75.00
SMASHED POTATO STATION
(Served in a martini glass)
$5.95 per person
Potatoes
Purple Peruvian, Yukon Gold, Sweet Potato.
Condiments
Whipped Butter, Sour Cream, Cheddar Cheese, Stilton Cheese Green Onions, Roasted Garlic, Applewood Smoked Bacon Bits,
Tortilla Ribbons, Sweet Pepper Confetti
Vegetables
Steamed Broccoli, Corm Maque Choux, Sautée Forest Mushrooms, Sweet Peas
Toppers
BBQ Pulled Pork, Shrimp Étouffée
Sauces
Andoulle/Tasso Gravy
TRAYS
Pâté Tray - $160.00
Assorted Smoked Seafood Tray - $160.00
Shrimp Boat, Oyster Boat, Crawfish Boat - Market Price
Assorted Seafood Bar - Market Price
Shrimp Boat, Oyster Boat, Crawfish Boat - Market Price
Oysters on the Half Shell - Market Price (Shucker - extra $40.00)
Boiled Shrimp (per lb) - Market Price
Marinated Crab Claws - Market Price
Salmon Board (Smoked, Cured, or Whole Poached) - Market Price
Baked Brie with Apricot Sauce (Wheel) - $125.00
International and Domestic Cheese Tray - $100.00
Eggplant Mum - $18.00
Fruit Tray - $80.00
6
SIGNATURE CAKES
French Kiss Cake (Wedding)*
Alternating multi-layers of Red Velvet & Almond Cake w/ a Kirsch Cream Marachino Cherry filling
Temptress Cake (Rehearsal or Groom’s)*
Multi-layers of moist Chocolate Cake w/ a Tiramisù filling, topped with Mini Chocolate Apple Bombs centered w/ an oozing
Marshmallow Cream, accented w. handmade Chocolate Leaves around the side and a piped Chocolate Snake Base
* Custom Wedding Cakes and Specialty Cakes priced upon request.
Our pastry chefs can create from photos or descriptions.
CHOCOLATE FOUNTAIN STATION
Rich milk chocolate flowing through three tiers of chocoholic decadence accompanied by an assortment of fresh fruit
(strawberries, pineapple), pretzel sticks, cake cubes, marshmallows, and rice crispy cubes skewered for your dipping pleasure
$1.95 per person plus $475.00 Fountain Fee
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BAR SELECTIONS
SELECT BAR
Taaka Vodka, Grey Goose Vodka
PREMIUM BAR
(Per Person Price)
1st hour - $12.95; Additional hour(s) - $7.95
Tanqueray Gin, Booker’s Bourbon, Cutty Sark Scotch, Captain Morgan P.S. Rum
Stolichnaya Vodka
Maker;s Mark Bourbon, Jose Cuervo Tequila, 1800 Tequila
Absolute Vodka
Bacardi Light Rum, V.O. Gold Canadian Whiskey
Bombay Gin
Jose Cuervo White Tequila, Cardenal Mendoza Brandy
Dewar’s Scotch
Canadian Club Whiskey, Glen Livet Scotch (12 yr)
Jack Daniel’s Black Bourbon
Christian Brothers Brandy, Bombay Sapphire Gin
Captain Morgan Rum, Jose Cuervo Gold Tequila
House Wine and Beer
Crown Royal Whiskey
SPECIALTY DRINKS
(prices based per gallon)
Hurricane $256.00
Swamp Fever $224.00
Margarita $192.00
Piña Colada $192.00
Brandy Milk Punch $192.00
Bloody Mary $192.00
8
RECEPTION BANQUET MENU
HOT ITEMS (SERVED IN CHAFING DISHES)
Beef Tips with Peppers and Onions $110.00
Glazed Ham with Pineapple and Cloves $65.00
Corned Beef & Cabbage $80.00
Pork Tenderloin with Spiced Pecans $90.00
Stuffed Pork Chop 10 oz (10 pcs) $120.00
Grillades and Grits (1/2 pan of each) $85.00
Venison Chili with Cornbread $85.00
Bracioline $85.00
Catfish Court-Bouillon $80.00
Shrimp Creole $145.00
Stuffed Shrimp (50 pcs) $200.00
Stuffed Crab (25 pcs) $200.00
BBQ Shrimp (3 lbs) $65.00
Crawfish Étouffée $160.00
Chicken with Peanut Sauce $110.00
Stuffed Quail (15 pcs) $150.00
Chicken Parmesan $85.00
Lasagna (Meat) $100.00
Lasagna (Vegetable) $90.00
Mashed Potatoes $55.00
Jambalaya (Cajun or Creole) $110.00
Paella $90.00
Eggplant Pamesan $85.00
Corn Maque Choux $55.00
Vegetable Medley $55.00
Crab Cakes (25 pcs) $200.00
Wild Dirty Rice $70.00
Potatoes Lyonnaise $55.00
Grilled Vegetable Platter $75.00
Shrimp Étouffée $145.00
Chicken Alfredo Primavera $110.00
Pork Tenderloin in a Plantation Cane Sauce $100.00
Fish en Papilote (12 pcs) $120.00
Stuffed Filet of Beef (Boursin Cheese or Oysters) $160.00
9
HOT HORS D’OEUVRES
Chicken, Beef, Lamb, or Pork En Brochette (100 pcs) $120.00
Grilled Andouille with Creole Mustard (100 pcs) $80.00
Cajun Meat Balls (100 pcs) $80.00
Lamb Lollipops (50 pcs) $205.00
Mini Filet Mignon (50 pcs) $175.00
Stuffed Shrimp (50 pcs) $150.00
Oyster En Brochette (50 pcs) $125.00
Shrimp En Brochette (50 pcs) $150.00
Fried Crab Fingers with Tarter Sauce (100 pcs) $130.00
Crawfish Pies (50 pcs) $85.00
Oyster Patties (50 pcs) $75.00
Crawfish Balls (50 pcs) $85.00
Crab Balls (50 pcs) $125.00
Fried Alligator (4 lb) $80.00
Fried Catfish (5 lb) $80.00
Fried Shrimp (3 lbs) $80.00
Oysters Rockefeller (50 pcs) $125.00
Oysters Bienville (50 pcs) $125.00
Fried Chicken Tenders (100 pcs) $100.00
Spinach & Artichoke Dip in Puff Pastry (50 pcs) $75.00
Crawfish Egg rolls (25 pcs) $75.00
Scallops En Brochette (50 pcs) $125.00
Crab Cakes (50 pcs) $175.00
Crawfish Cakes (50 pcs) $125.00
Fried Chicken Drumettes (100 pcs) $80.00
Eggplant and Tasso Stuffed Mushroom (50 pcs) $65.00
Fried Okra (200 pcs) $55.00
Fried Bell Pepper Rings (200 pcs) $55.00
Fried Eggplant (100 pcs) $80.00
Crab Dip (1/2 gal) $175.00
Spinach and Artichoke Dip (1/2 gal) $55.00
Lobster Dip (1/2 gal) $175.00
Chicken Roulade (50 pcs) $90.00
10
Scallops Wrapped in Bacon (50 pcs) $125.00
COLD HORS D’OEUVRES
Goose Liver Pâté on Facaccia (100 pcs) $150.00
Hog Head Cheese with Stone Wheat Crackers (100 pcs) $80.00
Endives with Shrimp on Thai Remoulade (100 pcs) $160.00
Smoked Trout on Cucumber Rounds (100 pcs) $140.00
Salmon Pin Wheels (100 pcs) $160.00
Shrimp Mold $120.00
Celery Stuffed with Crawfish Mousse (100 pcs) $80.00
Deviled Eggs (100 pcs) $85.00
New Potatoes Stuffed with Sour Cream and Topped with Caviar (100 pcs) $125.00
Asparagus, Blue Cheese, Figs, Pecans, Balsamic Reduction Bruschetta (50 pcs) $80.00
Wild Mushrooms Tapenade (1/2 gal) $70.00
Stuffed Cherry Tomatoes (100 pcs) $110.00
Eggplant Caponata on Grilled Bruschetta (100 pcs) $110.00
Spinach Dip (1/2 gal) $55.00
Onion Dip (1/2 gal) $55.00
Salsa Dip (1/2 gal) (Raja, Black Bean, Corn & Verte) $55.00
Fresh made Mozzarella, Prosciutto, Fresh Basil roulade (50 pcs) $75.00
Stuffed Artichoke leavess (50 pcs) $65.00
Stuffed Artichoke Hearts (50 pcs) $85.00
Crabmeat Ravigote on Endive (50 pcs) $110.00
FINGER SANDWICHES
Mini Chicken Muffalettas (50 pcs) $75.00
Mini Muffalettas (50 pcs) $75.00
Assorted Meats (Ham, Turkey, Beef) (50 pcs) $55.00
Assorted Spreads (Egg Salad, Tuna Salad, Deviled Ham) (50 pcs) $50.00
Assorted Cheese (American, Smoked Gouda, Swiss) (50 pcs) $50.00
Strawberries with a Walnut Berry Cream Cheese Spread on Rye (50 pcs) $55.00
Baby Spinach, Fresh Mushrooms, Golden Tomato, with Watercress Bacon Bit Cream Cheese Spread on Wheat (50 pcs) $65.00
Mini Po-Boys (50 pcs) $75.00
11
PASTA (served in chafing dishes)
Crawfish Maque Choux with Pasta $160.00
Pasta Primavera $110.00
Shrimp & Tasso Pasta $160.00
Fetuccine Porto Fino $110.00
Chicken Alfredo Primavera Pasta $160.00
SALAD, PASTA & OMELET STATIONS
(PRICING UPON SELECTIONS)
Salad
$1.50 per person
Lettuce, tomato, cucumber, cheese, plus other selections
Pasta
$3.00 per person
plus other selections
Pasta Selections: (Choose One)
Bow Tie, Penne, Fusilli, Shells, Ziti, Fettuccine
Pasta Sauce Selections: (Choose One)
Marinara, Tasso Cream, Alfredo, Pesto Cream, Marinara Con Funghi, Quattro Formaggi, Bolognese, Carbonara,
Arrabbiata, Chili Ginger Broth, Saffron Broth
Omelet
$3.00 per person
Vegetable, cheese, plus other selections
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ADDITIONAL ITEM SELECTIONS
Seafood Selections: (Add as labeled)
Shrimp - $2.00
Crawfish - $2.00
Crabmeat - $3.00
Mussels (Fresh) - $1.00
Mussels (Smoked) - $2.00
Choux Pique Caviar - $1.00
Oysters - $1.00
Calamari - $2.00
Scallops - $1.00
Clams - $1.00
Escargot - $2.00
Sardines - $1.00
Lobster - $6.00
Seasonal Fish - Market Price
Vegetable Selections: (Add .50 each)
Mushrooms, Sun-dried Tomatoes, Greek Olives, Kalamata Olives, Broccoli, Cauliflower, Artichoke, Roasted Peppers,
Green Peas, Carrots, Mung Bean Sprouts, Herbs, Diced Sweet Pepper, Roasted Garlic, Scallions, Vidalia Onions, Red
Onion, Grilled Tofu, Eggplant, Yellow Squash, Zucchini, Okra, Sunburst Squash, Asparagus (add’l $1.00)
Meat Selections: (Add $1.00 each)
Andouille, Italian Sausage, Tasso, Pancetta, Prosciutto, Canadian Bacon, Beef Brisket, Applewood Smoked Bacon, Daube
Cheese Selections: (Add $1.00 each)
Romano, Parmesan, Asiago, Stilton, Smoked Gouda, Catahoula Blue, Goat Cheese (Chevre), Feta, Fireball Mozzarella,
Fresh made Mozzarella, Smoked Mozzarella
Nut Selections: (Add $1.00 each)
Walnuts, Pine Nuts, Peanuts, Cashews, Pistachios, Macadamias, Pecans, Almonds
13
BRUNCH ITEMS
(15 Pieces per Pan)
Eggs Benedict
$125.00
Toasted English Muffin, Canadian Bacon, topped with Poached Eggs and Hollandaise Sauce
Eggs Sardou $135.00
Steamed Artichoke Heart Bottoms filled with a Herbsaint laced Creamed Spinach topped with Poached Eggs and a Hollandaise Sauce
Eggs Lafitte
$150.00
Smoked Salmon or Smoked Trout and Poached Eggs with a Lemon Dill Hollandaise on an English Muffin
Eggs Plaquemine
$135.00
Fried Oysters atop Poached Eggs and a traditional Hollandaise on an English Muffin
Eggs Mediterranean
$130.00
Grilled Portobello Mushrooms and Cilantro topped by Poached Eggs with a Veal Demi Glacé on an English
Muffin
Eggs Pontchartrain
$165.00
Paneed Eggplant Medallions topped with Jumbo Lump Crab Cakes, Poached Eggs and Dark Creole
Tomato Sauce
Veal Grillades and Grits
$135.00
Rounds of Veal prepared in a Dark Creole Tomato Sauce
CARVING STATION
(Accompanied by Assorted Breads and Condiments)
Top Round (20-24 lbs) $175.00
Brisket (8 lbs avg.) $160.00
Pork Loin (10-12 lbs) $125.00
Rib Eye (10-12 lbs) $160.00
Ham (10-12 lbs) $75.00
Leg of Lamb (7-9 lbs) $145.00
Smoked Beef Tenderloin (5-7 lbs) $160.00
Turkey Breast (8 -10 lbs) $75.00
Ménage à Trois (Turkey, Duck, Chicken, Stuffing) (16-18 lbs) $110.00
Crochon De Lait (pan) $90.00
Stuffed Beef Tenderloin (Boursin Cheese or Oysters) $175.00
14
MISCELLANEOUS TRAYS
Pâté Tray - $160.00
Assorted Smoked Seafood Tray - $160.00
Shrimp Boat, Oyster Boat, Crawfish Boat - Market Price
Assorted Seafood Bar - Market Price
Shrimp Boat, Oyster Boat, Crawfish Boat Market Price
Oysters on the Half Shell - Market Price (Shucker - extra $40.00)
Boiled Shrimp (per lb) - Market Price
Marinated Crab Claws - Market Price
Salmon Board (Smoked, Cured, or Whole Poached) - Market Price
Baked Brie with Apricot Sauce (Wheel) $125.00
Fruit Tray $80.00
International and Domestic Cheese Tray $100.00
Eggplant Mum - $18.00
SOUPS
Turtle Soup (1 gal) $45.00
Corn and Crab Soup (1 gal) $75.00
Broccoli and Crab Soup (1 gal) $75.00
Shrimp Bisque (1 gal) $60.00
Lobster Bisque (1 gal) $45.00
Oysters Rockefeller Soup (1 gal) $45.00
Crawfish Bisque (1 gal) $60.00
Broccoli and Crawfish Soup (1 gal) $60.00
Gumbo (Seafood, Chicken, Chicken Andouille, Duch, Z-Herbs, Goose, Andouille, Rabbit, Quail (1 gal)
$45.00
Tomato Basil Bisque (1 gal) $45.00
Potato Leek Soup (1 gal) $45.00
Chilled Avocado Soup (1 gal) $60.00
15
SNACK TRAYS
Vegetables $80.00
Assorted Pickled Vegetables $95.00
Wasabi Peas (per lb) $20.00
Almonds (per lb) $12.00
Cashews (per lb) $16.00
Macadamias (per lb) $30.00
Pistachios (per lb) $20.00
Mixed Nuts (per lb) $20.00
Green Olives (per lb) $12.00
Black Olives (per lb) $12.00
Cajun Snack Mix (per lb) $18.00
Starlight Mints (per lb) $16.00
Pillow Mints (per lb) $16.00
Chocolate Wafers (per doz) $20.00
Cracklin’ $20.00
16
CONTRACTS: Written proposals will be presented by the provider (Jess Nawlins Catering)for client acceptance, which constitute the
contract. Accepted proposals/contracts contain the set date, commencement time, conclusion time, foods, beverages and all banquet
requirements. The set date, commencement time, and conclusion time are nontransferable. Date and time changes will result in a new
contract and reservation. Standard bookings are three (3) hour events.
DEPOSIT: A 50% deposit, termed payment one, is due upon reservation (availability is guaranteed when a deposit is received)
accompanied by a valid credit card. Deposits are non-refundable. Event reservations are guaranteed when a deposit is received and
accepted and contacts are signed by the client and provider. Both parties have 24 hours to cancel in writing without recourse.
PAYMENT: Banquets are open credit accounts secured by a credit card voucher prior to the banquet. Clients authorize charges and
guarantee payment upon proposal acceptance. A 25% deposit, termed payment two, is due thirty (30) days prior to the event. The
final 25% deposit, termed payment three, is due one (1) week (7 days) prior to the reserved event or banquet. Payment in full on all
other outstanding balances is due prior to the reserved event or banquet commencement. Time coverage charges must be paid at the
event. If payment is not received by the stated time frames, the provider is given permission to charge the credit card provided or the
event or banquet will be considered cancelled and/or in a breach of contract. The client will be responsible for forfeiture of deposits,
and/or cancellation fees and/or in breach of contract. The client will be responsible for forfeiture of deposits, and/or cancellation fees
and/or any damages for breach of contract. Check payment requires prior approval. Collection fees (1.5% per month delinquent fee,
40% Attorney fee) will be charged for failure to meet payment schedules and policies in accordance with banquet policies on unpaid
balances.
HEAD COUNT: Head Count is the total number of guests for a banquet including the client. All contracts identify a head count
which becomes a head count guarantee eight (8) days prior to the banquet date. Client head count changes must be notified in writing
prior to the guarantee. If there is a balance or credit owed, adjustments will be handled accordingly. Fluctuations in head count
beyond 10% warrant a new contract. A reduction in the head cont guarantee eight (8) days prior to the event affecting the accepted
proposal may result in a price change. The final payment due will be based on a final head count guarantee plus any increase as
reflected in actual attendance or required service(s).
SET-UP: All banquet requirements will be contained in the proposal. Client changes by the designated contact person may be
accepted by the facility prior to the banquet (to facilitate banquet set up). Changes should be in writing by the client via fax, mail, email, or hand delivery with documented receipt from the provider.
FOOD: Banquet selections may be available for parties of 75 or greater. Food selections for banquets require a dish count eight (8)
days prior to the banquet. Up charges may be incurred for multiple food Choices. Preset pricing may be arranged for smaller parties.
Food and beverage must be supplied by the provider or assigned contracted caterer. Food and beverage must be supplied by the
provider or assigned contracted caterer. A specially prepared box consisting of refrigerated foods from the event may be ordered to be
taken after the event. All selections are based upon fresh product availability; substitutions may be required. Wedding cakes may be
brought on site from outside professional bakers with written approval of provider.
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BEVERAGES
OPEN BAR:
Elite Brands, Wine & Beer
Premium Brands, Wine & Beer
Select Brands, Wine & Beer
1st Hour
$15.95
$12.95
$ 9.95
Add’l Hour(s)
$10.95 person
$ 7.95 person
$ 4.95 person
HOSTED BAR: Open tab (per drink) paid by Client.
CASH BAR: Individual Guests pay per drink.
A Banquet Wine List is available. A corkage fee ($15.00 per bottle, plus 30% suggested retail price) will be charged on client
supplied wines not available to banquet facility with prior approval. Unlimited tea or coffee is available @ $1.50 minimum per
person.
DECORATIONS/ENTERTAINMENT: Decorations and/or entertainment must be approved in advance, in writing and specifically
detailed in entirety.
CONTACT: All Banquet decision must be made by one designated contact person from the group. Mutually agreed written contracts
take precedence over verbal instructions.
OFF-SITE CATERING: Additional costs to stated prices will charged for off-site catered functions for services such as
delivery/pickup, bartending, wait staff, servers, chefs, set-up, supplies and equipment, as needed.
TAX/GRATUITY: All Banquets are charged 9.5% tax and 18% gratuity on the entire payment due.
TASTINGS: A tasting is available, but will be billed and paid at the tasting by the client. Tasting deposit price guidelines plus tax
and gratuity: soup, salad, appetizer-$10.00 each, entrée-$25.00 each, hors d’oeuvres-$10.00 each, dessert-$10.00 each, tasting cakes$20.00 each ($50 minimum tasting deposit). In the event a reservation is booked as a result of the tasting, the tasting deposit will be
credited to the reservation deposit payment three. The tasting is not a meal, but allows a client to taste various food stuffs to finalize
selections. A taste of each item requested by the client will be provided. Variations in the items tasted may occur between the tasting
and the event due to product procurement, time, availability, etc.
CANCELLATION: If for any reason beyond the provider’s control, including but not limited to: strikes, labor disputes, restrictions or
regulations on travel, supplies, acts of terrorism or acts of GOD, the provider is unable to perform its obligations under this agreement,
such non-performance shall be excused by the client and the provider may terminate this agreement without liability of any nature
whatsoever upon the re-assignment of the client’s deposit to another event to take place within one calendar year of the date of the
original reservation, subject to availability. In no event shall the provider be liable for consequential damages of any nature for any
reason whatsoever. Should an event be canceled for reasons beyond the client’s control, as determined by the provider through client
documented evidence, the deposit may be re-assigned to a second event to take place within one calendar year of the date of the
original reservation, subject to availability. If at any time subsequent to the acceptance of the proposal/contract should the function
reservation be cancelled by the client for reasons other than beyond the client’s control, a cancellation fee is due the provider as
follows: a cancellation of more than six (6) months prior to the reservation-a 50% of contract cancellation fee is due and payable upon
cancellation; a cancellation of more than one(1) month prior to the reservation- a 75% of contract cancellation fee is due and payable
upon cancellation; a cancellation of more than on (1) week-a 100% of contract cancellation fee is due and payable upon cancellation.
PERSONAL ATTENDANTS: Events will be under the direction of a Designated Banquet manager to serve the many requests and
needs of the client as the event occurs.
SECURITY: All on-site events, banquets or functions must have an off-duty Police Officer present, which will be an additional
charge to the client (Cost: usually $35 per hour, 4 hour minimum; 30 minutes before, 30 minutes after, plus event duration). The
number of officers will be determined by the provider.
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