| |
TOP SHELF | DINNER | BUFFET
NEW YEAR'S EVE TOP SHELF: MAJESTIC | IMPERIAL
NEW YEAR'S EVE DINNER: REGAL | ARISTOCRATIC | REGAL-ARISTOCRATIC
NEW YEAR'S EVE BUFFET: GRAND | DELUXE GRAND
GENERAL WEDDING INFORMATION
Top Shelf (2 options)
1) TOP SHELF MAJESTIC
April, May, June, July, August, September, October, November, December
2012: $52.67 per guest
2013: $55.05 per guest
Friday or Sunday or any day in January, February or March
2012: $50.03 per guest
2013: $52.29 per guest
New Year's Eve
2012: $52.67 per guest
Garden tossed salad or Fresh fruit cup
Rolls & Butter
Citrus sherbet intermezzo
2 Hors d'oeuvres choices: (served “Butler-style” during the cocktail hour)
Fresh fruit (in season) with tantalizing homemade dip
Buffalo chicken bites (boneless)
Chicken fingers with sweet & sour sauce or honey
Sausage bits
Kielbasi bits
Croissant wrapped mini franks with mustard
Deviled eggs
Swedish meatballs with brown gravy
Deep fried batter dipped mushrooms
Deep fried batter dipped cauliflower
Mini pizza
Tuna log served with crackers and cocktail breads
Fresh mushrooms stuffed with crabmeat dressing
Tuna fish salad on cocktail bread
Egg salad on cocktail bread
Fresh vegetables & dip
1 Seafood Hors d'oeuvres choice: (served “Butler-style” during the cocktail hour)
Deep fried fantail shrimp with cocktail sauce
Deep fried sea scallops with cocktail sauce
1 Side choice:
Homemade soup
Pasta & homemade meatball
Fettuccini Alfredo
Penne with vodka sauce
2 Entree choices:
Boneless stuffed chicken breast
Chicken breast Hawaiian
Baked stuffed pork chop
Fresh baked filet of haddock
Chicken Florentine
Chicken alfredo
Chicken filet topped with dill sauce
1 Potato choice:
Baked
Mashed
1 Hot Vegetable choice:
California blend
Belgian carrots w/ raisin sauce
Corn
Green beans
Green beans almandine
Peas & carrots
Coffee or tea with your meal
2) TOP SHELF IMPERIAL
April, May, June, July, August, September, October, November, December
2012: $55.77 per guest
2013: $60.41 per guest
Friday or Sunday or any day in January, February or March
2012: $54.88 per guest
2013: $57.39 per guest
New Year's Eve
2012: $57.77 per guest
Garden tossed salad or Fresh fruit cup
Rolls & Butter
Citrus sherbet intermezzo
2 Hors d'oeuvres choices: (served “Butler-style” during the cocktail hour)
Fresh fruit (in season) with tantalizing homemade dip
Buffalo chicken bites (boneless)
Chicken fingers with sweet & sour sauce or honey
Sausage bits
Kielbasi bits
Croissant wrapped mini franks with mustard
Deviled eggs
Swedish meatballs with brown gravy
Deep fried batter dipped mushrooms
Deep fried batter dipped cauliflower
Mini pizza
Tuna log served with crackers and cocktail breads
Fresh mushrooms stuffed with crabmeat dressing
Tuna fish salad on cocktail bread
Egg salad on cocktail bread
Fresh vegetables & dip
1 Seafood Hors d'oeuvres choice: (served “Butler-style” during the cocktail hour)
Deep fried fantail shrimp with cocktail sauce
Deep fried sea scallops with cocktail sauce
1 Side choice:
Homemade soup
Pasta & homemade meatball
Fettuccini Alfredo
Penne with vodka sauce
2 Entree choices:
Chicken tenders
Chablis fresh cut chicken tenders delicately sauteed in garlic & butter, then gently simmered in our homemade white wine sauce
and
Fresh baked filet of flounder
stuffed with crabmeat dressing
Optional & additional entrée selection:
Prime rib au jus $2.42 additional per person (subject to change based upon market value)
1 Potato choice:
Baked
Mashed
1 Hot Vegetable choice:
California blend
Belgian carrots w/ raisin sauce
Corn
Green beans
Green beans almandine
Peas & carrots
Coffee or tea with your meal
Applies to all Top Shelf:
Length:
5 hour reception
New Year's Eve: 7:30 p.m.-12:30 a.m.
Prices:
include sales tax and gratuity
Accommodations:
Saturday evening ballroom minimum: 100 guests (subject to change)
Accommodations: up to 300 guests
*No other party will be held at the Regal Room at the time of your reception (with 100 guests or more)
Cocktail Hour & Continuous TOP SHELF bar:
Variety of wines, light & regular beer of your choice, vodka, gin, scotch, bourbon, sloe gin, rum, rye, whiskey sours, manhattans, martinis, tom collins, fuzzy navels, soda, juice, etc.
Toast Drink:
Asti or Champagne
Dessert:
Wedding cake
Wedding cake and ornament top:
selected from our catalogue
Mistress of ceremonies:
Will coordinate with your entertainment throughout the reception for complete protocol and formalities
Decor:
Silk flowers and candelabras for the main table with
White or white lace skirting. Elegant centerpieces of fresh white flowers with a taper candle for the guest tables with white tablecloths and the color napkin of your choice.
New Year's Eve Decorations:
Party hats, tiaras, favors, noisemakers, balloons
Dinner (3 options)
1) DINNER REGAL
April, May, June, July, August, September, October, November, December
2012: $40.66 per guest
2013: $42.55 per guest
Friday or Sunday or any day in January, February or March
2012: $38.62 per guest
2013: $40.42 per guest
New Year's Eve
2012: $40.66 per guest
Garden tossed salad
Rolls & Butter
Citrus sherbet intermezzo
1 Side choice:
Homemade soup
Pasta & homemade meatballs
Penne with vodka sauce
2 Entree choices:
Boneless stuffed chicken breast
Chicken breast Hawaiian
Baked stuffed pork chop
1 Potato choice:
Baked
Mashed
1 Hot Vegetable choice:
California blend
Belgian carrots w/ raisin sauce
Corn
Green beans
Green beans almandine
Peas & carrots
Coffee or tea with your meal
2) DINNER ARISTOCRATIC
April, May, June, July, August, September, October, November, December
2012: $40.66 per guest
2013: $42.55 per guest
Friday or Sunday or any day in January, February or March
2012: $38.62 per guest
2013: $40.42 per guest
New Year's Eve
2012: $40.66 per guest
Garden tossed salad
Rolls & Butter
3 Hors d'oeuvres choices: (served “Butler-style” during the cocktail hour)
Fresh fruit (in season) with tantalizing homemade dip
Buffalo chicken bites (boneless)
Chicken fingers with sweet & sour sauce or honey
Sausage bits
Kielbasi bits
Croissant wrapped mini franks with mustard
Deviled eggs
Swedish meatballs with brown gravy
Deep fried batter dipped mushrooms
Deep fried batter dipped cauliflower
Mini pizza
Tuna log served with crackers and cocktail breads
Fresh mushrooms stuffed with crabmeat dressing
Tuna fish salad on cocktail bread
Egg salad on cocktail bread
Fresh vegetables & dip
2 Entree choices:
Boneless stuffed chicken breast
Chicken breast Hawaiian
Baked stuffed pork chop
1 Potato choice:
Baked
Mashed
1 Hot Vegetable choice:
California blend
Belgian carrots w/ raisin sauce
Corn
Green beans
Green beans almandine
Peas & carrots
Coffee or tea with your meal
3) DINNER REGAL-ARISTOCRATIC
April, May, June, July, August, September, October, November, December
2012: $42.86 per guest
2013: $44.86 per guest
Friday or Sunday or any day in January, February or March
2012: $40.71 per guest
2013: $42.61 per guest
New Year's Eve
2012: $42.86 per guest
Garden tossed salad
Rolls & Butter
Citrus sherbet intermezzo
3 Hors d'oeuvres choices: (served “Butler-style” during the cocktail hour)
Fresh fruit (in season) with tantalizing homemade dip
Buffalo chicken bites (boneless)
Chicken fingers with sweet & sour sauce or honey
Sausage bits
Kielbasi bits
Croissant wrapped mini franks with mustard
Deviled eggs
Swedish meatballs with brown gravy
Deep fried batter dipped mushrooms
Deep fried batter dipped cauliflower
Mini pizza
Tuna log served with crackers and cocktail breads
Fresh mushrooms stuffed with crabmeat dressing
Tuna fish salad on cocktail bread
Egg salad on cocktail bread
Fresh vegetables & dip
1 Side choice:
Homemade soup
Pasta & homemade meatballs
Penne with vodka sauce
2 Entrée choices:
Boneless stuffed chicken breast
Chicken breast Hawaiian
Baked stuffed pork chop
1 Potato choice:
Baked
Mashed
1 Hot Vegetable choice:
California blend
Belgian carrots w/ raisin sauce
Corn
Green beans
Green beans almandine
Peas & carrots
Coffee or tea with your meal
Applies to all Dinners:
Length:
5 hour reception
New Year's Eve: 7:30 p.m.-12:30 a.m.
Prices:
include sales tax and gratuity
Accommodations:
Saturday evening ballroom minimum: 100 guests (subject to change)
Accommodations: up to 300 guests
*No other party will be held at the Regal Room at the time of your reception (with 100 guests or more)
Cocktail Hour & Continuous brand name bar:
Variety of wines, light & regular beer of your choice, vodka, gin, scotch, bourbon, sloe gin, rum, rye, whiskey sours, manhattans, martinis, tom collins, fuzzy navels, soda, juice, etc.
Toast Drink:
White Zinfandel, Chardonnay or Merlot
Dessert:
Wedding cake
Wedding cake and ornament top:
selected from our catalogue
Mistress of ceremonies:
Will coordinate with your entertainment throughout the reception for complete protocol and formalities
Decor:
Silk flowers and candelabras for the main table with
White or white lace skirting. Elegant centerpieces for the guest tables with white tablecloths and the color napkin of your choice.
New Year's Eve Decorations:
Party hats, tiaras, favors, noisemakers, balloons
Buffet (2 options)
1) GRAND BUFFET
April, May, June, July, August, September, October, November, December
2012: $40.66 per guest
2013: $42.55 per guest
Friday or Sunday or any day in January, February or March
2012: $38.62 per guest
2013: $40.42 per guest
New Year's Eve
2012: $40.66 per guest
Pickled eggs
Assorted relishes
Rolls & Butter
3 Salad choices:
Cole slaw
Egg salad
Macaroni salad
Pasta salad
Potato salad
Garden tossed salad
Tuna fish salad
1 Pasta choice:
Rigatoni & Homemade meatballs
Penne with vodka sauce
1 Potato choice:
Buttered parsleyed
Oven roasted
Mashed
1 Hot Vegetable choice:
California blend
Belgian carrots w/ raisin sauce
Corn
Green beans
Green beans almandine
Peas & carrots
3 Meat choices:
Roast beef
Virginia baked ham
Honey dipped chicken
Oven roasted Italian chicken
Chicken strips in butter & garlic
Kielbasi
Sausage & peppers
Batter dipped Pollock
Porketta
Coffee or tea with your meal
2) DELUXE GRAND BUFFET
April, May, June, July, August, September, October, November, December
2012: $44.23 per guest
2013: $46.30 per guest
Friday or Sunday or any day in January, February or March
2012: $42.01 per guest
2013: $43.98 per guest
New Year's Eve
2012: $44.23 per guest
Pickled eggs
Assorted relishes
Rolls & Butter
Homemade stuffed cabbage
3 Salad choices:
Cole slaw
Egg salad
Macaroni salad
Pasta salad
Potato salad
Garden tossed salad
Tuna fish salad
1 Pasta choice:
Rigatoni & Homemade meatballs
Penne with vodka sauce
Fettuccini alfredo
2 Potato choices:
Buttered parsleyed
Oven roasted
Mashed
2 Hot Vegetable choices:
California blend
Belgian carrots w/ raisin sauce
Corn
Green beans
Green beans almandine
Peas & carrots
5 Meat choices:
Roast beef
Virginia baked ham
Honey dipped chicken
Oven roasted Italian chicken
Chicken strips in butter & garlic
Kielbasi
Sausage & peppers
Batter dipped Pollock
Porketta
Coffee or tea with your meal
Applies to all Buffets:
Hors d’oeuvres:
May be added for a nominal fee
Length:
5 hour reception
New Year's Eve: 7:30 p.m.-12:30 a.m.
Prices:
include sales tax and gratuity
Accommodations:
No other party will be held at the Regal Room at the time of your reception (with 100 guests or more)
Cocktail Hour & Continuous brand name bar:
Variety of wines, light & regular beer of your choice, vodka, gin, scotch, bourbon, sloe gin, rum, rye, whiskey sours, manhattans, martinis, tom collins, fuzzy navels, soda, juice, etc.
Toast Drink:
White Zinfandel, Chardonnay or Merlot
Dessert:
Wedding cake
Wedding cake and ornament top:
selected from our catalogue
Mistress of ceremonies:
Will coordinate with your entertainment throughout the reception for complete protocol and formalities
Decor:
Silk flowers and candelabras for the main table with white, white lace, or pink skirting. Mirrors and oil lamps for the guest tables with white tablecloths and the color napkin of your choice.
New Year's Eve Decorations:
Party hats, tiaras, favors, noisemakers, balloons
General Wedding Information
Extra Menu Items:
Hors d'oeuvres
$3.30 per person
Additional hors d’oeuvres
$1.10 per person
Deep Fried Shrimp or Deep Fried Scallops Hors d'oeuvres (both w/cocktail sauce)
$2.00 per person (with Aristocratic & Regal-Aristocratic Dinner options)
Meal For Children 10 and under
(chicken fingers, fries & vegetable)
$12.41 per child
Fresh baked filet of haddock
$2.73 per guest
Choice roast beef
$2.42 per guest (subject to change based upon market value)
Beef Stroganoff
on a bed of rice or fettuccini
$3.58 per guest (subject to change based upon market value)
Beef Burgundy
on a bed of rice or fettuccini
$3.58 per guest (subject to change based upon market value)
Choice prime rib au jus
prepared medium well
$7.26 per guest (subject to change based upon market value)
Chicken Tenders Chablis
delicately sauteed with butter & garlic and gently simmered to perfection in white wine sauce $4.84 per guest
Chicken Breast Florentine
cheese and spinach rolled and baked inside a boneless chicken breast, topped with delicious homemade white cream sauce
$1.82 per guest
Beverage fountain
$1.21 per guest
(beverage consumption charge may apply for those beverages not included in your plan)
Extra Dessert Items:
Fruit pie
$3.82 per guest
Homemade rice pudding with whipped cream
$3.06 per guest
Ice cream sundaes (with black raspberry, strawberry, chocolate, or creme de menthe topping) $1.94 per guest
Jello with whipped cream
$1.94 per guest
Pie ala mode
$4.97 per guest
Exquisite venetian table
with fresh fruit & dip (in season), gourmet cakes, cheesecake with toppings, assorted mini eclairs, cream puffs, cupcakes, fruit tarts, lafayettes, brownies, fresh brewed coffee, tea, decaffeinated coffee, decaffeinated tea
$6.87 per guest
Mini venetian table
with assorted mini eclairs, cream puffs, cupcakes, fruit tarts, lafayettes, brownies
$3.82 per guest
Ice cream
$1.39 per guest
Extra Decor Items:
Fresh white floral centerpieces with taper candle
Market value
Lighted archway for on-premise indoor ceremony
$35
White runner for on-premise indoor ceremony
$10
Standard chair covers
Market value
Full length tablecloths
approximately $8 per table (market value)
Centerpiece rental:
Tall White silk floral $5 each
Mirrors with oil lamps $5 each
Policies:
All reception prices are quoted on a per person basis. Prices include sales tax and gratuities.
Saturday evening minimum = 100. Maximum = 250. Minimum for ballroom on other days & times = 50. If less than 100 guests on Saturday evening, $100 surcharge applies.
Reservations:
Your initial count must be into the Regal Room two weeks prior to your reception. Your final count is needed one week prior with no cancellations. After this date, we will, however accept late reservations up to two days before your reception. All reservations must be paid for.
Deposit:
A non-refundable deposit of $500.00 is required to reserve your wedding reception date & time. If your wedding reception is cancelled, your deposit is not refunded and may not be transferred to any other type of party. However, if your wedding reception is postponed, the deposit will be transferred to the new wedding reception date and an additional deposit of $500.00 is required. All deposits are deducted from your final balance. All reservations must be paid for.
Final Payment:
Your final payment is due the day before your reception. All reservations must be paid for.
We accept cash or cashier's check for final payment. Sorry, no personal checks, no credit cards.
TOP SHELF | DINNER | BUFFET
NEW YEAR'S EVE TOP SHELF: MAJESTIC | IMPERIAL
NEW YEAR'S EVE DINNER: REGAL | ARISTOCRATIC | REGAL-ARISTOCRATIC
NEW YEAR'S EVE BUFFET: GRAND | DELUXE GRAND
GENERAL WEDDING INFORMATION
|
|