sample event menu

8/22/2019 Sample Event Menu

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Liquor and Bar Srvic AgremtCash Bar

A Cash Bar allows each guest to purchase drinks on an individual basis at the current market price.

Host BarA Host Bar is a bar sponsored and paid for by the host on a per drink basis. All drink charges are determined by the tally-

ing of drinks consumed.

Unlimited BarCharged per person (Four Hour Reception)

Prices include: liquor, draft beer, wine, soft drinks, mixes and garnishesDoes not include Shots and Long Island Ice Teas

Our Four Levels of Service Are:

House Brands Call Brands Premium Brands Prestige Brands

Soft Drinks Only (per person)Keg Beer

Bottles BeerHouse Wines by the BottleChampagnes (Asti Spumante & Korbel)

Please Note The Following Conditions:For bar service, a bartender fee will be added per bartender

Bar Prices are subject to an 18% service charge

State Liquor Regulations do not allow liquor to be brought in from outside sources.

rum specialtiesteq uil a

Castilla

Bacardi

Capt Morgan

Meyers

Schnapps

Schnapps

Kahula

Baileys

Giro

Montazuma

Cuervo

1800

vodka

Kamchatka

Skyy

Absolute

Stoli

blend

Canadian ltd

Black Velvet

CC/VO

CC/VO

scotch

Vat 60

Inver House

Dewars

Chivas

gi n

White Tavern

Seagrams

Tangueray

Bombay

bourbon

Ten High

Jim Beam

Old Grandad

Wild Turkey

whiskey

Hallers

Seagram 7

Jack Daniels

Crown Royal


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Buft Mu - Crat Your Ow BuftSalad Choices: Choose One (Served Sit-Down With Baguette Rolls & Butter)

Gourmet Mixed Euro Green Salad With Assorted Fresh Vegetables & Italian DressingClassic Caesar Salad With Homemade Croutons

Tri-Colored Pepper and Tomato Salad With Vinaigrette DressingGreek Salad With Feta Cheese with Authentic Toppings and Dressing

Spinach Salad Topped With Strawberries & Glazed Walnuts with Balsalmic DressingFresh Tomato and Mozzarella Salad with Basil Leaves & Extra Virgin Olive Oil

Entre Choices (Minimum of 3 Items) *Carved Meats $100 Per CarverRoasted Leg of Lamb*

Herb Roasted New Zealand Rack of Lamb with Burgundy Reduction SauceGrilled/Roasted Filet Tenderloin with Demi Glace or Au Jus

Roasted Prime Rib of Beef with Au JusRoasted Sirloin of Beef with Demi Glace

Roasted Beef Brisket in a Reduction SauceBake Braciole of Beef Pinwheel Sliced Served in a Rich Tomato Sauce

Roasted Pork Loin with Red Roasted Peppers & Garlic SauceGrilled Pork Ribs in a Sweet & Tangy Barbeque Sauce

Baked Ham with Cranberry Fruit GlazeGrilled or Pan Fried Sweet Sausage with Peppers and Onions

Roasted Breast of Turkey with GravyHerb Roasted Chicken

Chicken Francaise in a Lemon Butter & Sherry Wine SauceChicken Marsala with Fresh Mushrooms in a Light Wine Sauce

Chicken Florentine with Italian Greens and Provolone Cheese ToppingChicken Piccata lightly Battered and Sauteed with White Wine, Lemon, Garlic & Caper

Marinated Chicken Breasts Char Grilled or Pan Seared with Onions & PeppersChicken Parmigiana Serveed in a Rich Tomato Sauce with Ricotta Cheese

Eggplant Parmigiana Served in a Marinara Tomato Sauce with Ricotta CheeseBaked White Fish with Butter Crumb Topping

Baked Salmon with Lemon-Dill SauceStuffed Shells in Marinara SauceBow Tie Pasta with Italian Greens (with or w/out Sausage)

Baked Ziti with Mozzarella in Marinara Sauce (with or w/out Meatballs)

Additional Pasta CreationsPasta Choices: Bow-Tie, Penne, Rotini, Linguine, Cavatappi

Pasta Sauces: Olive Oil & Garlic, Alfredo, Bolognese, Light Marinara, Pink PepperPasta Entrees: Grilled Vegetables, Chicken, Seafood

Accompaniments: Choose One From Each Category

(Buffets are Accompanied with Rolls, Butter, Coffee, and Tea Service)

Vegetable Selection

Green Beans with Butter andRomano Cheese

Green Beans with MushroomsButtered Yellow Corn

Italian Mixed VegetablesZucchini and Yellow Squash

Green Beans AlmondineSeasonal Grilled Vegetables

Potato or Rice Selection

Oven Roasted Redskin PotatoesButter and Parsley Potatoes

Scalloped PotatoesParmigiana Potatoes

Rice PilafDiced Asiago Potatoes

Mashed Redskin PotatoesSweet Potato Soufe

Wild Rice with Dried CranberriesSaffron Rice

Rissotto with Pine Nuts


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Hours Dourvs MuPriced Per Fifty Pieces

Stuffed Mushroom Caps with Crabmeat/Spinach

Spanakopita

Mini Crabcakes with Cajun Remoulade

Scallops Wrapped in Bacon

Coconut Coasted Shrimp

Iced Jumbo Shrimp Tail on with Cocktail Sauce

Chilled Alaskan Crab Claws

Broiled Shrimp Scampi Crowned with Crabmeat

Shrimp Eggrolls with Sweet and Sour Sauce

Skewered Sesame Chicken

Baked Clams CasinoLightly Breaded and Seasoned Fried Calamari

Bruchetta

Assorted Finger Sandwiches

Mini Quiche

Swedish Meatballs

Canape (Vegetable, Chicken, and Seafood

Chicken Roulade on Toast Rounds

Mini Beef Kabob

Beef Wrapped in Puff Pastry

Parmesan Artichoke Hearts

Vegetable, Fruit and Cheese Display

Raw Bar (Cooked and Uncooked Seafood-your choice)


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Sit Dow Mu

Salad ChoicesChoice of one salad per party served with Baguette Roll and Butter

Gourmet Mixed Euro Green Salad

with assorted Fresh Vegetables & Italian Dressing

Greek Salad with Feta Cheesewith Authentic Toppings and Dressing

Spinach Saladtopped with Strawberries & Glazed Walnuts with Balsamic Dressing

Fresh Tomato and Mozzarella Saladwith Basil Leaves & Extra Virgin Olive Oil

Entre ChoicesMaximum of two entrees

Poultry

Stuffed Chicken BreastCelery Sage Stufng and Pan Gravy, Cheese Batter,

Sauted in Lemon Butter White Wine Sauce

Chicken KievChicken breast stuffed with herb butter and baked until golden brown,

topped with champagne sauce and fresh parsley

Rock Cornish HenWith wild rice stufng topped with pan gravy

Marinated Char-grilled chicken breastWith onions and peppers

Chicken FlorentineWith Italian greens and provolone cheese topping

Chicken FrancaiseChicken breast lightly battered in an egg and cheese batter, sauted in lemon butter wine sauce

Chicken MarsalaChicken breast sauted in mushroom, merlot wine and lemon butter sauce

Chicken PiccataLightly battered and sauted with white wine, lemon. Garlic and caper

Veal, Pork and Lamb

Stuffed Pork ChopStuffed with celery sage dressing topped with pan gravy

Oven Roast Pork LoinServed with roasted red peppers and garlic in olive oil

Rack of LambWith a black pepper mustard crust served with hot pepper or garlic relish

Veal MarsalaVeal sauted with mushroom caps in a marsala wine sauce

Veal FrancaiseVeal dipped in an egg and cheese batter sauted in lemon butter wine sauce

Veal RolatinieVeal stuffed with prosciutto ham, mozzarella cheese and greens sauted in a wine sauce with portabella mushrooms

New Zealand Baby Lamb Chops

Served with a Dijonaise sauce


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BeefRoast Prime Rib of Beef

Slowly roasted with a peppercorn crust,served with Rosemary demi glaze

New York Strip Steak12 oz or 14 oz

Filet of Tenderloin6 oz or 8 oz or 10 oz

By The Sea

Grilled Tuna Steak

Baked Boston ScrodWith butter crumb topping

Baked Red Snapper AlmondineBaked snapper sauted in almonds, butter sauce and parsley

Grilled Filet of SalmonTopped with casino butter and wine

Broiled Lobster TailThree 6 oz tails served with lobster crumb stufng

Baked TalapiaWith buttercrumb topping

Stuffed FlounderStuffed and baked with crabmeat

Broiled Stuffed Large ShrimpWith crabmeat stufng

Baked Chilean Sea BassTopped with Mediterranean fruit salsa


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Side ChoicesChoose one vegetable and one starch

Vegetable

Stir Fry VegetablesYellow summer squash, zucchini, carrots, purple onion,

sauted in soy sauce and sesame oil

Fresh Garden Baby CarrotsBaby carrots sauted in butter, lemon, honey and brown sugar

Grilled EggplantWith roasted red peppers in garlic and olive oil

BroccoliBroccoli spears with a Welsh rarebit cheese sauce

Fresh Garden Green BeansServed with romano cheese and butter sauce

Green Beans Almondine

Italian Mixed Vegetables

Starch

Large Idaho Baked PotatoServed with butter, sour cream and chives

Mashed Yukon Gold PotatoMashed with buttermilk, butter, heavy cream, sea salt and black pepper

Baked Slice Redskin PotatoRedskins boiled off, cooled then sliced very thing. Seasoned with black pepper, sea salt

and cheese and baked to golden brown.

Parsley Saute Redskin PotatoServed with cracked black pepper and butter

Garden RiceSauteed rice, carrots, onion, steamed off in stock

Rice PilafSauteed rice, onion, parsley cooked off in stock and butter

Stuffed Rebaked PotatoBaked potato cleaned out of potato skin with cheddar cheese, butter, heavy cream, bacon, chives then rebaked


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Cotract Agremt & Banqut PolicisFood and Beverage ServiceThe Corinthian is responsible for the quality of the food served to our guests. Due to current health regulations, all food served at The Corinthian must beprepared by our culinary staff. Food may not be taken off the premises after it has been prepared and served. Sales of alcoholic beverages are regulatedby the state. As a result, the state does not allow guests to bring alcoholic beverages into The Corinthian or take alcoholic beverages off premises.

Administrative Fees

A $750.00 deposit is required to conrm and hold your date. Deposits are non refundable, but will be applied to your balance. All catering and banquetchargves are subject to 6% PA sales tax on food, 20% food service charge, 18% beverage service charge, and any applicable room fees or setupcharge. An acceptable form of payment must be agreed upon during the initial booking arrangements. Acceptable forms include advanced deposit (pre-payment), check or credit card. Final payment for guarantee count must be paid no later than 3 days prior to the event. Any additional charges must bepaid immediately following the event.

Function Room AssignmentsRoom assignments are made according to the number guaranteed minimum number of people anticipated. Because these attendance gures may varyfrom the expected attendance, The Corinthian reserves the right to change room reservations to best accommodate either increasing or decreasing at-tendance. Weddings excluded.

GuaranteesA minimum of 175 guests is required to reserve The Corinthian for a Saturday evening, unless otherwise agreed upon.A guaranteed guest gure is required for all meal functions 5 business days prior to the function date, and is not subject to reduction. The Corinthian willprepare and charge for food based on the nal count received 1 week prior to the event.

Menu PricingDue to uctuating market conditions, menu prices may be subject to proportionate price increases to meet any increased cost of food and beverages.Quotations cannot be guaranteed until 30 days prior to the time that the function takes place.

Entre SelectionIn the event that your group requires a split menu, entre selections are limited to a maximum of 2 selections. The Corinthian requires that the en-gager produces place cards or tickets identifying the particular entre selected by each guest. For Buffet service, our kitchen will prepare more than isanticipated in order to ensure the event a well stocked buffet. Therefore, The Corinthian does not allow carry out food from the buffet during or after the

function.

DecorationsThe Corinthian does not permit the afxing of anything to the walls, oors, chairs, or ceilings with nails, staples, pins, tape, or any other substance. Rice,confetti, or glitter is not permitted inside the premises. Candles must be obtained in holders taller than the ame. Removal of all decorations must be

removed immediately after the event.

SecurityThe Corinthian will sub-contract security for your event if agreed upon. However, The Corinthian will not be held responsible for any loss, theft, or dam-ages to personal property or personal injury incurred prior, during or following any event. The Corinthian does not assume responsibility for damage orloss of any merchandise or articles left on the premises.

DamagesThe Corinthian and its professional staff will make every effort to ensure that your event is a memorable and enjoyable occasion. However, The Co-rinthian cannot be held responsible for power failures, acts of God, and other circumstances beyond our control. The engager is responsible for anydamage caused by the engager, engagers employees, agents, or guests of the engager. An additional charge may be assessed if rooms are damagedor extremely dirty.

Service/Fees

Bartenders are available at the going rate of $10.00 per hour/per bartenderLinen Tablecloths and napkins are available and are required at $1.00 p/pSecurity will be provided by The Corinthian as needed at the rate of $20.00 per hour unless otherwise agreed upon.There is an agreed upon time limit to all events and functions. There will be a $100.00 per half hour charge for additional use over the agreed upon time.

Cookie Displays are subject to a $100.00 minimum set up fee. No cake cutting fees.Table lighting is available and negotiable due to the number of tables.

Applicable room fees may apply according to your event.

_______________________ ________________________ ________Engagers Name Engagers Signature Date

_______________________ ________________________ ________Corinthian Representatives Name Representatives Signature Date

sample event menu

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