HomeMy WebLinkAbout2002 03 25 Regular M Dates and Information on 2002 Board Appreciation Dinner
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COMMISSION AGENDA
ITEM M
Consent
Informational
Public Hearing
Regular X
March 25, 2001
Regular Meeting
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Authorization
REQUEST:
The City Clerk is requesting the City Commission review the available
dates and submitted information for this year's Board Appreciation Dinner
which as in previous year's will honor the individuals who serve our
community as members of the City's Advisory Boards and Committees.
PURPOSE:
This Agenda Item's purpose is to request that the City Commission review
the attached available dates and information and. make their selections for
the 2002 Board Appreciation Dinner.
BACKGROUND
. INFORMATION:
The 1999 Board Appreciation Dinner was held at the Winter Springs
Senior Center. A Staff Member was there three (3) hours 'before the event
to open the building, and to let the caterer in to begin their prep work,
cooking, and setting up of tables, During this time, Staff handled the
decorations, and dealt with any last minute problems, Additionally, a
Staff Member stayed after the event had concluded to let the caterer out, to
make sure that everything was cleaned up, and to lock up the building,
Approximate price of rental of location for this event: $0.00
Approximate price food/beverage and service for this event: $3,000.00
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CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "I"
PAGE 2 OF 9
The 2000 Board Appreciation Dinner was held at the Tuscawilla Country
Club (main Ballroom). Other than setting up the placecards, and the
welcome and gift tables, and handling some last minute details, all other
arrangements were handledby the Tuscawilla Country Club staff.
Approximate price of rental of location for this event: $300,00 and
Approximate price food/beverage and service for this event: $2,150.00
The 2001 Board Appreciation Dinner was held at the Winter Springs Golf
Club. Again, other than setting up the placecards, and the welcome and
gift tables, and handling some last minute details, all other arrangements
were handled by the Winter Springs Golf Club staff. (Note: Although not
planned by the City - as a Bar was located in the same area that the Dinner
was held, a number of guests did purchase alcoholic beverages. Again,
even though not planned by the City, this feature did seem to be well
received by those who took advantage of this service).
Approximate price of rental of location for this event: $200.00 and
Approximate price food/beverage and service for this event: $1,900.00
ADDITIONAL PRICING
INVOLVED WITH
PREVIOUS BOARD
APPRECIATION DINNERS:
Invitations (including postage)/Programs:
Approximate price for 1999 Event: $125.00
Approximate price for 2000 Event: $150.00
Approximate price for 2001 Event: $250.00
"Favors" from the Mayor and City Commission for EVERYONE that
attended event:
Approximate price for 1999 Favor (Tree - "Seedling"): $110.00
Approximate pricefor 2000 Favor (Embossed Stationary): $65.00
Approximate price for 2001 Favor (Embossed Mints): $40.00
Gifts of Appreciation (45 - 60 Gifts):
Approximate price for 1999 Gift (Engraved Acrylic A ward): $1,150.00
Approximate price for 2000 Gift (Engraved Pens): $800.00 (we received
a special on the engraving, which saved the City several hundred dollars)
Approximate price for 2001 Gift (Engraved Marble Paperweight):
$1,500.00
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CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "I"
PAGE 3 OF 9
As a summary, the following is an approximate total of all costs for the
three (3) previous annual Board Appreciation Dinners:
1999
Senior Center
$4,385.00
2000
Tuscawilla Country Club
$3,465.00
2001
Winter Springs Golf Club
$3,890.00
PRESENT
CONSIDERATIONS:
At the March 11, 2002 City Commission Regular Meeting, the
Commission discussed this year's Board Appreciation Dinner, and
requested that information be brought back to the Commission for their
consideration.
As suggested by the City Commission, St. Stephen's Catholic Church, the
Tuscawilla Country Club (their main Ballroom), the Winter Springs Golf
Club, and the Winter Springs Senior Center were all contacted for
availability over the next few months. Note: On Tuesday, March 19,
2002 we were informed that St. Stephen's Catholic Church would not be
able to accommodate the City of Winter Springs,
Another nice venue might have been the park Pavilion, at Central Winds
Park - however, even though the site does have a view of Lake Jesup, and
even if ambient lighting, a tent, and decorations were provided, a major
problem would be mosquitoes. Therefore, no further information was
provided for this location.
DATE/TIl\IE OF EVENT:
As in past events, we have begun the Board Appreciation Dinner at 7:30
p.m. If a Friday evening is selected, consideration of giving guests time to
get home from work, etc. should be a factor.
Although we have not had hors d'oeuvres at previous events, the
Commission might like to offer hors d'oeuvres for this Dinner event,
perhaps with cocktails, With this, we could begin the event at 7:00 p,m.
with hors d'oeuvres and cocktails, followed by the actual dinner service to
begin at 7:30 p.m. This would make for a fancier event.
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ALL-INCLUSIVE
VENUES:
CATERERS:
CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "I"
PAGE40F9
Attachment "B" lists the dates that are currently available for all locations.
As the next few months are booking up very fast, it would be highly
desirable for the City Commission to select their first three (3) choices of
dates and location.
Tuscawilla Country Club:
>- Pricing would include everything other than Invitations, Postage,
Programs, Board/Committee Appreciation Gifts, and favors
>- The 2000 Board Appreciation Dinner that was held at the Tuscawilla
Country Club averaged about $24.50 per person
>- Current pricing at the Tuscawilla Country Club is approximately
$28.00 per person
>- For sample menu selections and pricing for Tuscawilla Country Club,
please refer to Attachment "C"
Winter Springs Golf Club:
>- Pricing would include everything other than Invitations, Postage,
Programs, Board/Committee Appreciation Gifts, and favors
>- The 2001 Board Appreciation Dinner that was held at the Winter
Springs Golf Club averaged about $21.00 per person
>- Current pricing at the Winter Springs Golf Club is approximately
$28.00 per person (with hors d'oeuvres)
>- For their suggested sample menu and pricing for the Winter Springs
Golf Club, please refer to Attachment "D"
*Both organizations were asked to provide edible samples for the City
Commission (at the beginning of this Meeting) - to assist the City
Commission in their selection.
If the City Commission selects the Winter Springs Senior Center, a caterer
will also need to be selected.
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CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "I"
PAGE 5 OF 9
Additionally, if the event is to be held at the Winter Springs Senior Center,
then the following will need to be rented: China, silverware, centerpieces,
decorations. Approximate costs would be in the range of about $500.00.
The following caterers were all contacted for availability over the next few
months. Please s~e Attachment "E" - "I" for a copy of menu and
suggested pricing (when available).
* All caterers were also asked to provide edible samples for the City
Commission (at the beginning of this Meeting) - to assist the City
Commission in their selection.
Bon Appetit:
~ Caterer requested funds availability prior to offering pricing
~ For sample menu selections, please refer to Attachment "E"
Caroll's Catering:
~ Can also provide tables, chairs, linens, china, silverware, lights
~ Requested funds availability prior to offering pricing
~ For sample menu selections, please refer to Attachment "F"
Catering by Valentino's:
~ Linens, china, silverware prices are included in quote
~ Has catered a number of events fo-r the City of Winter Springs
~ Suggested pricing begins at approximately $24,00 per person
~ For sample menu selections and pricing, please refer to Attachment
"G"
Villa Capri Restaurant:
~ Catering only is available for a Friday or Saturday night
~ Can only provide servers with catering for a Sunday Night
~ Can provide tables, linens, china, silverware
~ Can also prepare other types of food than Italian
~ Suggested pricing begins at approximately $22.00 per person (+
service staff and tax)
~ For sample menu selections and pricing, please refer to Attachment
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CITY OF WINTER SPRINGS
i CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "'"
PAGE60F9
ADDITIONAL
SUGGESTIONS
THAT COULD
BE INCLUDED:
Villelli Caterillg:
~ Linens, china, silverware, and centerpieces are included
~ Will provide a quote for tables and chairs
~ Will work with us on the prices
~ Is also beer/wine licensed
~ Suggested pricing begins at approximately $28.00 per person
~ For sample menu selections and pricing, please refer to Attachment "I"
. During the March ll, 2002 City Commission Meeting, when the subject
of holding a Board Appreciation Dinner came up, Mayor Paul P. Partyka
stated, "I think what we are looking for is a nice quality event. . ."
Therefore, some ideas that the Commission may wish to include which
have not been officially incorporated before, but which will require
additional funds:
~ Have background music provided by a Harpist or a small musical
ensemble to play classical music (approximately $300,00 - $500.00,
based on availability)
~ Offer a half-hour cocktail hour with drinks and hors d'oeuvres (If the
Tuscawilla Country Club is selected as the venue for this event, their
"veranda" off the main Ballroom would be available for this). For
most locations, prices vary depending on provider and selections
~ Serve complimentary wine with dinner (prices vary depending on
provider and selections)
~ Offer a "Cash Bar." (As noted above, at the 2001 Board Appreciation
Dinner held at the Winter Springs Golf Club: "As a Bar was located in
the same area that the Dinner was held, a number of guests did
purchase alcoholic beverages. Again, even though not planned by the
City, this feature did seem to be well received by those who took
advantage of this service") Prices vary depending on provider.
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CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "In
PAGE 7 OF 9
);> Offer a "Cash Wine and Beer Bar." (As noted above, at the 2001
Board Appreciation Dinner held at the Winter Springs Golf Club: "As
a Bar was located in the same area that the Dinner was held, a number
of guests did purchase alcoholic beverages. Again, even though not
planned by the City, this feature did seem to be well received by those
who took advantage of this service.") Prices vary depending on
provider.
ADDITIONAL
CONSIDERATIONS:
What may also be of interest to the City Commission is what other local
municipalities do to honor their Advisory Board and Committee Members:
Altamonte Springs:
);> 200 Board/Committee Members and Guests attend
)0> Buffet style dinner at either the Hilton Hotel or the Embassy Suites
);> Ornaments of city buildings/scenery are given as gifts
);> Approximate cost of their function: $17,000.00 to $18,000.00 dollars
Casselberry:
);> 100-125 Board/Committee Members and Guests attend
);> Buffet style dinner
)0> Plaques are given as gifts of appreciation
)0> Approximate cost of their function: $5,000,00 to $6,000.00 dollars
Lake Mary:
);> Does not hold Appreciation dilmers
Longwood:
);> 80-90 BoardlCommitteeMembers and Guests attend
);> Buffet style dinner at the Rolling Hills Country Clu~.
);> Tiles with historical buildings printed on them are given as gifts of
appreciation
);> Approximate cost of their function: $3,500.00 dollars
Oviedo:
);> Does not hold Appreciation dinners
Sanford:
);> No infonnation was available
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CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "I"
PAGE 8 OF9
Winter Park:
~ 200 Board/Committee Members and Guests attend
~ Sit down dinner with a themed atmosphere (last year it was the 50's)
~ Small jukeboxes were presented as gifts of appreciation
~ Approximate cost of their function: $8,000.00 dollars
FUNDING:
A nominal deposit may be required to hold the date preferred by the City
Commission. The deposit amount would be funded from the "Mayor's
Promotional Expense" Line Code, 1100-54800.
All costs for this event would come from the "Mayor's Promotional
Expense" Line Code, II 00-54800. The cost for this year's event will most
likely cost more as with the inclusion of the City's two (2) newest Ad Hoc
Advisory Committees (the Central Winds Park Expansion Ad Hoc
Advisory Committee and the yet unnamed Paw Park Committee to be
organized 'within the next couple of weeks)
Currently. there is approximately $ll ,400.00 in the "Mayor's Promotional
Expense" Line Code, II 00-54800.
RECOMMENDATIONS:
Based on the availability of all Members of the City Commission, the City
Commission is requested to determine their top three (3) preferences of a
date and the location for the 2002 Board Appreciation Dinner.
Unless otherwise noted by the City Commission, as in previous years, the
remaining details (selections for invitations, programs, dinner, favors, gifts
etceteras) will be coordinated through the Office of the City Clerk.
However, if the City Commission would like to make any significant
changes to the event, such as what is listed under "ADDITIONAL
SUGGESTIONS THAT COULD BE INCLUDED:" (items which will
most likely increase the cost of this event), please include such preferences
in any Motion(s) that are made.
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CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "I"
PAGE90F9
A TT ACHMENTS:
A Pages 24 and 25 of the Minutes from the March 11, 2002 City
Commission Regular Meeting
B. Suggested available dates for the 2002 Board/Committee Appreciation
Dinner
C. Menu/pricing for the Tuscawilla Country Club
D. Menu/pricing for the Winter Springs Golf Club
E. Menu/pricing for the Bon Appetit
F. Menu/pricing for the Caroll's Catering
G. Menu/pricing for the Catering by Valentino's
H. Menu/pricing for the Villa Capri Restaurant
1. Menu/pricing for the Vinelli Catering
COMMISSION ACTION:
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ATTACHMENT
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CITY OF WINTER SPRINGS
MINUTES
CITY COMMISSION
REGULAR MEETING - MARCH 11,2002
PAGE 24 OF 28
such thing from anybody." Further, Commissioner Martinez stated, "If that is the case,
we have to address the Commissioners in person, either go to their Meetings and invite
them, or reach out for them one at a time," Brief discussion. Mayor Partyka stated, "I
can go and welcome them again," Attorney Garganese suggested to the Commission that
"We wait for the County Commission to adopt whatever they are going to adopt and if
Oviedo adopts the same thing requesting a waiver of the last stage, then this Commission
needs to consider - their action, and either accept it or do not agree to waive - but we can
get into that issue when the time comes."
Attorney Garganese then advised the Commission that the "Industrial" District Zoning
Ordinance should be sent to the Planning and Zoning Board/Local Planning Agency at
their next Regular Meeting,
REPORTS
B. City Manager - Ronald W. McLemore
No Report.
lJNUPROl'ED
REPORTS
C. City Clerk - Andrea Lorenzo-Luaces
City Clerk Lorenzo-Luaces asked if the City Commission was interested in holding a
Boarci Appreciation Dinner this year. Mayor Partyka stated, "I think to this Commission
it's an annual type of thing," The consensus of the City Commission was to make plans
for such an event, possibly to be held in July.
Deputy Mayor GennelI stated, "I move that we designate Winter Springs Country Club to
have the Board Appreciation Dinner at." Further discussion followed on other possible
venues. Suggestions included St. Stephen's Catholic Church Enrichment Center and the
City's Senior Center, Commissioner Blake asked, "Can we hire somebody to take care of
all of those other issues, planning issues, catering issues, the works?" With brief
discussion on bid requirements, Commissioner Blake added, "It may be an extra step, but
I think what I would feel most comfortable with would be to - put out a request to both
the Winter Springs Golf Club and the Tuscawilla Country Club, including those certain
tough to define atmospheric conditions that Deputy Mayor Gennell brought up - food
quality whatever - and then let us re-evaluate it at our next Meeting." Deputy Mayor
Gennell added, "That includes the options of the Senior Center or the church as well."
Furth~r, Commissioner Blake stated, "Sure, if the Clerk wants to come up with three (3)
different ideas and throw it out there, hopefully not spending too much time on it, and
bring it back to us,"
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CITY OF WINTER SPRINGS
MINUTES
CITY COMMISSION
REGULAR MEETING - MARCH 11,2002
PAGE 25 OF 28
Mayor Partyka summarized, "Andrea [City Clerk Lorenzo-Luaces] I guess you are going
to do some research and request some prices okay, and bring it back to us. And if I may,
I think what we are looking for is a nice quality event at a nice location. If that's
Tuscawilla Country Club, so be it - or Winter Springs - but we want a nice place, nothing
second rate,"
REPORTS
D. Commission Seat Five - David W. McLeod
Absent.
UNAPPROVED
REPORTS
E. Commission Seat One - Robert S. Miller
No Report,
REPORTS
F. Commission Seat Two - Michael S. Blake
Commi!Jsioner Blake stated, "Just two (2) weeks ago, I had a couple of requests and I
haven't heard back on those like some timing issues and Trail stuff." Manager
McLemore stated, "All that is coming to you at the next Meeting,"
REPORTS
G. Commission Seat Three - Edward Martinez, Jr.
Commissioner Martinez commented on his concern with the proposed Vallagio project
and added, ''The Manager has assured me that he is going to start a new process by which
he is going to advise the Commission of an incoming project, etceteras, etceteras,
etceteras. I hope it becomes reality this time."
Next, Commissioner Martinez said, "The Minutes under Consent today will show that I
asked for an Informational Item on the Dock Ordinance to be brought to us at this
Meeting, and that didn't happen either. I already spoke to the Manager and he told me it
is coming next week."
Commissioner Martinez then said to Manager McLemore, "The Department of
Community Affairs ORC, dated February 14th, 2002 - have you responded to this yet?"
Manager McLemore stated "Not as yet - we are formulating responses." Commissioner
Martinez then said, "Would you please provide me with a copy of those responses when
you do it? "Sure," said Manager McLemore.
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ATTACHMENT
"B"
ST. STEPHEN'S
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TUSCAWILLA COUNTRY
CLUB
Friday, April 12.2002
Saturday, April 13,2002
Friday, April 26, 20D2
Friday, May 3, 2002
Saturday, May 11,2002
Friday, May 17,2002
Friday, May 24, 2002
Frlcla,. Jun~ 7.20(12
Frida:,. Jun~ :+.211112
Friday, July 5, 2002
Saturday, July 6, 2002
Friday, July 12,2002
Friday, July 19,2002
Friday. August 2. 2002
Saturday, August 10.2002
Saturday, August 17,2002
Saturday. August 3.1. 20D2
WINTER SPRINGS GOLF
CLUB
APRIL
Saturday. April 20. 2002
MAY
Saturday, May 4, 2002
Sunday, May 12,2002
Friday, May 17,2002
Sunday. May 19,2002
Friday, May 24, 2002
Sunday, May 26,2002
JL.\'E
SLJllda~. Jun~ 2. 2002
Sunday. Junc 9. 20(12
Fridel). JUIlC 14.2002
Salunl,I::. JUlll' 1.5.2<102
FI'llI<lY. JUIl(' 21. 2111 ,2
SarurJ,I)', JUlll' 22. 2002
JULY
Friday. July 5. 2002
Friday. July 12,2002
Saturday. July 13,2002
Friday, July 19,2002
Sunday, July 21,2002
,.( UGIJST
Friday. August 2, 2002
Saturday, August 3, 2002
SUllday. August 4. 2002
Sunday, August 11,2002
Friday. August 16.2002
S\JJlday, August I~, 2002
Ftid~y. August 23. 2002
Saturday. AuguSI 24. 2002
WITER SPRINGS SENIOR
CENTER
Friday, April 5, 2002
Friday, April 12, 2002
Friday, April 19,2002
Saturday, Apfil 20, 2002
Friday, April 26, 2002
SUlld~y. April 28, 2002
Friday, May 3, 2002
Saturday, May 4,2002
Sunday, May 5, 2002
Friday, May 10,2002
Sunday, May 12.2002
Friday, May 17,2002
Friday, May 24,2002
Sunday. May 26,2002
~umJa). JUIlC 2. 2(H12
friday. Jun,' 7. 2illJ2
Sum!;!). JUIlC ll. 2002
I'riday. JUIlC J 4.21102
Saturday. JUIl~ 15. lorl2
friday. Junl' 21. 2002
Sunday. JUlle 23. 20()2
Friday. hllle 2S. 2002
Sund;I). JUIlC 311, 2002
Friday, July 5, 2002
Sunday. July 7. 2002
Friday, July 12.2002
Sunday. July 14,2002
Friday, July 19,2002
Saturday, July 20. 2002
Friday, July 26. 2002
Saturday, July 27. 2002
Sunday, July 28. 2002
Friday. August 2, 2002
SUlld~y. August 4, 2002
Friday, AugusL 9, 2002
Sunday. August 11. 2002
Friday. August 16. 2002
Salurday, August 17. 2002
Friday, August 23. 2002
Saturday. August 24. 2002
Sund~y. August 25. 2002
Friday, August 30, 2002
Salunlay, August 3 I. 2002
SPECIAL DATES TO
CONSIDER
Mother's Day
May 10th
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Tuscawilla Countr~ Club
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We welcome you, your family and friends to enjoy the gracious hospitality at Tuscawilla Country Club.
The wrap-around verandah of our southern plantation-style clubhouse greets 'you and then invites you
into the well appointed foyer, with a sweeping stairway,
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The Magnolia and Azaka Rooms in the Clubhouse offer lovely views of the sweeping lawns of the golf
course: and in each of these private rooms, we provide large round tables for your guests to enjoy a
crumptuous meal prepared by our Executive Chef.
Each event is planned on an individual basis and includes customized room plans and menus to suit
your needs. Consider planning your cermony here at Tuscawilla.....We provide several beautifulloca-
tions both indoors and outdoors.
A Bridal Suite is avaliable for your convenience and referrals forJlorists. photographers. celebration
cakes, musicians, entertainers and party favors can be provided.
Seeking lhat Bistro atmosphere? The Club's Grill is the answer! rn addition to the newly renovated
decor, The Grill offers a full bar; spacious seating and a connecting outdoor covered patio overlooking
the 18th green oftbe golf course.
Please stop by or call for a personal tour of the Club and a Complimentary Catering Guide,
We look toward to seeing you!
11
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1 anet Furlini
Du.:ctor of entering
1500 Wimer Springs Boulevard 407.366.1851 ex!. 307
Winler SPlings. FL 32708 Fax: 407.365.1309
...ww. tuscawillacc .com jfurli ni@luscawillacc.colll
FOl.ilin' CJW"~ If ~fQtuJ by RJJC G(llfGrouf'. lit('.
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Club Brands
t Ho~ $11.00.
2 Hours $15.50.
3 Hours $19.50.
4 Hours $23.0.0.
Hourly Rates for Open Bar
(Prices listed are per person)
Cq.ll Brands
LHour $14.00
2 Hours $18.50
3 Hours $22.50.
4 Hours $26.0.0
.. : Hourly Rate for Limited Bar
Club Wine, Domestic Beer, Soft Drihks & Juices
Premium Brands
1 Hour $l6.o.o.
2 Hours $19.50
3 Hours $23.50.
4 Hours $27 .50.
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1 Hour $10.00.
2 Hours $l~.o.o.
3 Hours $14.00
4 Hours $16,0.0
Club Champagne
$ 15. GO per bottle
(Champagne List Available) ..
Chardonnay - $26.50 \Vhite Zinfandel - $26.50 Merlot - $28.00 Cabemet - $28.00
(Wine List Available)
Cash Bar
$150,00 Set Up and Bartender Fee
(Prices include all applicable ta:res and service charges)
Liquor
Club Brands - $4.00
Call Brands - $4.50
Premium Brands - $6.00
Beer
Domestic Beer - $3.00
Premium Beer - $3.50 .
Premium Domestic - $3.50
Unlimited Soda - $2.50 per person
Wine & Champagne
Club Brands ~ $4,0.0
Juices - $1.50
Soda - $1.00
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Cold Selections
(Priced per 100 pieces)
Bruschetta OIl Garlic Rounds, $100.00
Assorted Cold Canapes - $150.00
Fruit Kabobs - $ I 50.00
Club Finger Sandwiches - $150.00
Fresh Strawberries - $175.00
with Chambourd Mousse
Shrimp Cocktail- $275.00
Hot Selections
(Priced per 100 pieces)
Assorted Stuffed Mus~ooms ............. $ 125.00
Beef Duxelle En Croute ...................... $ 150.00
Bacon & Almond Stuffed Dates ......... $ 125.00
Crab Rangoon ..................................... $ 125.00
Coconut Shrimp ...................:.............. $'225.00
Coconut Chicken Tenders ................... $ 150.00
Chicken Medallions ............................ $ 150.00
Chicken Sate ....................................... $ 150.00
[talian Sausage En Croute................... $ 150.00
Mini Crab Cakes ................................. $ 150.00
Mini Quiche ........................................ $ 125.00
Vegetable Tempw-a .............................. $ 100.00
Blackened Grouper Bites ................... $ 150.00
Kabobs:
Beef. ............................ ............. .......... $ 150.00
Chicken........... ........... ................... ..... $ 150.00
Shrimp ............................................... $ 225.00
Oriental Spring Rolls ......................... $ 125.00
Portabello Purses .............................., $ 150.00
Potato Knishes ................................... $ 100.00
Rwnaki .............................................. $ 125.00.
Seafood Fondue ................................. $ 100.00
Scallops in Bacon .............................. $ 175.00
Spanakopita ....................................... $ 125.00
The Club's Carvery
. (Priee~ are per person)
Roast Tenderloin of Beef ........... $ 12.95
Roast Top Sirloin ....................~.. $ 8.95
Glazed Tenderloin of Pork ......... $ 7.95
Vermont Roast Turkey............... $ 5.95
Honey Baked Ham ..................... $ 5.95
Herb Roasted Veal..................... $ 10.95
Steamship Top Round ................ $ 7.95
All Carved [terns Served with Condiments & Fresh Baked Mini Rolls.
A $35.00 Carver Fee is required.
~ar 13 02 02:22p
Tuscawilla Countr~ Club
407-365-1309
p.5
'kiJ~f~~~1
Chef's Stations
~.repe Station
Asparagus & Chicken Crepes.
Fresh Vegetarian Crepes & Fr~it Crepes.
$6.50 per person
Full Viennese Table
Chocolate Cordial Cups, Chocolate Covered Fruit,
Mini Pashies, Cakes &. Pies.
$10.00 per person
:' t
Pasta Station .
Tortellini, Bowtie & Penne Pasta.
Marinara & Alfredo Sauces & Vegetables.
$8.00 per person
Saute. Station
Baby Lamb Chops served with Mint Jelly,
Pomerrc:lY Mustard & Peach Chutney.
$7.00 per perso!J.
Wok Station
Chicken Teriyaki, Fried Rice,
Oriental Dim Sum & Dipping Sauces.
$6.50 per person
Sundae Bar
Fresh Vanilla and Chocolate Ice Cream
with a variety of toppings & Whipped Cream.
$3.95 per person
International Coffee Station
Gourmet Coffees, Demitasse Assorted Cordials,
Fresh Cream & Garnishes.
$4.50 per person
.Chef's Attendent's Fee - $35.00
Other Vi5p[a!fea Items
International Fruit. Cheese & Vegetable Display
A Be:=autiful Display of Regional & International Cheese with Seasonal Fresh Fruit & Crackers.
(Serves 125) $500.00
Smoked Salmon Display
Served with Toast Points
& Capers.
(Serves 75)
.$250.00 per tray
Vegetable Crudite
Fresh Seas('\!1~ll Vegel.ables
Served with Dip.
(Serves lOO)
$175.00 per tray
Cold Spiced Peeled Shrimp
Approximately 100 pieces.
(Serves 30 people per bowl)
$275.00 per trdY
.. Mar '1 3 02 02: 22 P
Tuscawilla Countr~ Club
407-365-1309
p.6
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The Par Three
A Trio of Tuna, Chicken & .Egg Salads on a Bed of Crisp Greens, Garnished with Fresh Fruit.
A Garden Treasure
Whole Ripe tomato, Stuffed with your choice of Chicken, Shrimp or Tuna Salad. .
Served on a Bed of Crisp Mixed Greens, Garnished with Fresh Fruit.
Caesar's Delight
Crisp Romaine Greens Tossed with Classes Caesar Dressing.
Add Gtilled Chicken or Shrimp.
Island Fantasy
Caribbean Chil.:k~n Salad on Top or a Fresh Pineapple Boat, Garnished with Fresh Fruit.
Roast Pork Loin
Black Pepper Crust with Mango Chutney & Pineapple Sauce.
Fresh Filet of Snapper or Grouper
Prepared with Lemon, Butter & Capers.
Chicken Marsala or Grilled Lemon Chicken
Chicken Scallopini
Chicken Medallions in a Light Creamy Garlic Sauce.
Stuffed Boneless Breast of Chicken
Prepared with Spinach & Mushrooms in a Brown Sauce.
Mediterranean Chicken
Prepared with Artichokes, Sundricd Tomatoes & Gorgonzola Cheese.
Grilled Filet of Salmon
Prepared with a Cucumber Yogurt Relish or a Honey Ginger Glaze.
Chicken & Spinach Crepes
Two Homemade Crepes Topped with a Bechamel Sauce.
Chicken & Pesto Pasta
Julienne Strips of Grilled Chicken Breast, 'Tossed with Penne Pasta & a Creamy Pesta Sa~ce.
Oriental Spring Chicken
Grilled Chicken Breast, Julielme of Fresh Carrot & Sweet Peppers with a Light Ginger Sauce.
Seafood Pasta
Shrimp & Scallops Tossed with Fettuccini Pasta & Alfredo Sauce.
Marinated London Broil au jus with Fresh Mushrooms .
All entrees served with choice ofTuscawilla House Salad or Soup du Jour.
Chef's Selection of Vegetables and Starch. Rolls and Butter, Coffee and Tea.
'Mar '13 02 02: 23p
Tuscawilla Countr~ Club
407-365-1309
"
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All entrees served with Tuscawilla I.rouse Salad, Chef's selection of Starch and Vegetables.
Rolls and Buttcf, Coffee and Tea.
Chicken Francaisc
Grilled Chicken Breast in a Light Creamy Garlic Sauce.
Chicken Marsala
Chicken Breast Served \-'lith a Marsala Wine & Ivrushruom Sauce.
Chicken Parmigiana
Breaded Chicken Breast Topped with Mozarella Cheese & Mminam Sauce.
Cflicken Dijonaisse
Sauteed Chicken Breast with Mushrooms & Artichoke Heart in a Creamy Dijonaisse Sauce.
Grilled Boneless Breast of Chicken
St;rvcd with a Pink Peppercorn Sauce.
Chicken a la \-Vales
Grilled Chicken DexelIe Stuffed with Spinach & Mushrooms & Served with a Port Demi Glace.
Chicken St. Augustine
Artichoke Hearts, Red & Green Peppers & Julienne of CmTot Topped with a Light Ginger Sauce.
Chicken Cordon BIen
Bonlcsss Breast of Chicken Stuffed with Ham & Swiss Cheese.
Roast. Pork Loin
Prepared with Sundlied Tomato, Caramdized Onion & P~ppers or Brandy Peppercom.
Roast Salmon Filet
Prepared in a Lemon Dill or White Wine Garlic Sauce.
Broiled Snapper
Stuffed with Crabmeat.
Grilled Shrimp
Marinated in a Caribbean Citrus Sauce.
Maine Lobster - Market Price
Stuffed with Seafood & Served with a Mornay Sauce.
Roast Prime Rib of Beef Au Jus
Roast Filet Mignon
Served with a Dcmi Glace, Robere Sauce, Bonlcliaise Sauce or Herb Shailot Mustard.
New York Strip. Steak & Lobster Tail
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Mar 13 02 02:23p
Tuscawilla Countr~ Club
407-365-1309
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5t{[ entrees indiufe cfWice of Wee safndsJ two entrees, one starcli and oTleuegetaEfe.
. (Minimum. of 80 Cjuests)
Salads
House Selection of Mixed Greens
Caesar Salad
Italian Pasta Salad
Marinated Broccoli Salad
Cucumber, Tomato and Red Onion
Vegetables
. Broccoli with Julienne of Carrot
Green Beans Almandine
Seasonal Vegetable Medley
Sugar Snap Peas and Baby Carrots
Broiled Tomatoes with Cheese and Herbs
Starches
Garlic Roasted New Potatoes
White and Wild Rice Pilaf
Twice Baked Potatoes
Broccoli and Rice Casserole
Italian Herbed Pasta
Entrees
Chicken Marsala or Milanese
Chi(;kell Chawpagne
Chicken Francaise
Roasted Pork Loin
Sirloin Tips and Portabello Mushrooms
Marinated London Broi) with Au Jus
Chef Attended Carving Station
Herb Roasted Prime Rib
Tup Round ufBeef
Carolina Roast Breast of Turkey
Virginia Baked Ham
Dessert Table
An assortment of Chef selections
A $35.00 carver fee is applicable for any chef attended station_
Additional Starch or Vegetable - Add $1.25 per person.
Additional Entree - Add $2.50 per person (Seafood - $3.50)
A Variety or Assorted Rolls & Freshly Baked Breads,
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, -,
Mar 13 02 02:23p
Tuscawilla Countr~ Club
407-365-1309
p.9
t~~~~:Z:~:$;~~~~~J~~~~E~k,;{"~,;lifil;rt~'l~
Sit Down Luncheons
The Par Three ..................... ..... ....... ............................ ...... .................... ..:. $ 11.95
A Garden Treasure
With Chicken ......... ............................... ........................ .... .................... $ 9.95
With Shrimp ....................................................,..................................... $ 11.95
With Tuna ........ ........... ............ ................................... ........ .................... $ 9.95
Ceasars Delight ..... .................. ...... ................. .......... ........ ....... ................. $ 7.95
Wi th Chicken........................................ .................. .............................. $ 9.95
With Shrimp......................................................................... ................- $ 11.95
Island Fantasy... ................ .......................... ................ ........... ............ ......:s Y.95
Roast Pork Loin ...........,........................................................................... $ 11.95
Fresh Filet of Snapper or Grouper ........................................................... $ l1.95
Chicken Marsala or Grilled Lemon Chicken ........................................... $ 11.95
Chicken Scallopini..................................... ................... ............... ............ $ 11.95
Stuffed Boneless Breast of Chicken ................._...................................... $ 12.50
Mediterranean Chicken ......... ............ ....... ................. ..... ......... ..:............. $ 12.95
Grilled Filet of Slam on ............................................................................ $ 12.50
Chicken & Spinach Crepes ...................................................................... $ 11.95
Chicken & Pesta Pasta ..................................................................::......... $ 11.95
Oriental Spring Chicken .......................................................................... S 11.95
Seafood Pasta .... ............................... ........ ..............................,. ................ $ 14.50
Marinated London Broil.....: ..... ...................... ......... ........................... ..... S 12.95
Sit Down Dinner
Chicken Francaise, Marsala or Parmigiana. ... ....:...........-..... .......... .. S 23.95
Chicken Dijonaissc ....... :.......... ................. ....................... ............... ......... S 24.50
Grilled Boneless Breast of Chicken......................................................... $ 23.95
Chicken a la Wales .......... .......................................................... ............... S 23.95
Chicken St Augustine ..................................,..... ...... .......... ..... ............ ..... $ 23.95
Chicken Cordon Bleu ....... ........................ ..... ................. ......... ........... ..... S 24.95
Roast Pork Loin ....................................................................................... $ 23.95
Roast Salmon Filet................................................................................... $ 26.95
.B roiled Snapper .... ... ...... ............. ...... ......... .............................. ...... ..... ..... $ 26.95
Grilled Shrimp ..... ................. ............. .......... ...... ......... ............ ....... ...... ,... $ 28.95
Maine Lobster.......... ................. ..................................... ............ ..... ......... lvIarket Price
Roast Prime Rib (10oz Cut) .................................................................... $ 28.95
Roast Filet Mignon (~oz Cut) .................................................................. $ 31.95
New York Strip Steak & Lobster TaiL..................................................... Market Price
Dinner Buffet
(80 Person Minimum) .......... ............... .................... ..................... ....... ..... $ 26.95
.......
,~
Mar 13 02 02:24p
Tuscawilla Countr~ Club
407-365-1309
p. 10
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Available from 10:30am - l2:30pm Sunday - Fliday
(Minimum of 60 Guests)
Fresh Fruit Display
Assorted Juice Bar
Assorted Mini Muffins, Fruit Breads & Mini Bagels
Flavored & Plain Cream Cheese, Whipped Butter, Fruit Preserves
Scrambled Eggs with Cheddar Cheese
Crisp Bacon
Grilled Link Sausage .
Breakfast Potatoes Lyonaisse
Cheese Grits
. Chicken Crepes with Bcchannel Sauce
Carved Roasted Pit Ham
with Mini Rolls, Cinnamon Applesauce & Dijonaisse Mustard
Coffee, Decaf: I-lot & Iced Teas
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$15.95 per person
Add a CUstom Omelet Station - Available at $3.50 per perSOll
Unlimited Champagne & Mimosas - Available at $2.50 per person
One hour of Bloody Marys & Screwdrivers - Available at $3.50 per person
Cash Bar Available - $150.00 Set up fee
20% Service Charge & 7% Sales Tax Additional
.'
~
Mar 13 02 02:25p
Tuscawilla Countr~ Club
407-365-1309
p. 1 1
. f
:Minimwn. of 60 quests
Unlimited Champagne
Bors D' Oeuvres
Fresh Vegetable Crudite' with Dip
Display of As~orted Cheese and Crackers
Brunch Buffet
fresh Fruit Display
Mixed Baby Greens with Condiments & Assorted Dressings
Marinated Mushroom Caps & Artichoke Hearts
Chef's basket of Mini Muff'ms, fruit Breads &. Mini Croissants
Eggs Benedict
Grilled Ham Slices
Potato Pancakes with Sour Cream & Cinnamon Applesauce
Seafood Crepes
White & Wild Rice Pilaf
Chicken Medallions Franeaise'
Broccoli and Cauliflower Au Gratin
Sauteed Mushrooms, Red Onion & Garden Peas
Sliced London Broil with a Merlot Wine Sauce
Carved Ham
Assorted Miniature Desserts
Coffee, Decaf, Hot & Iced Teas
$23.50 per person
Add Peel & Eat Shrimp - $4.00 per person
Unlimited Bloody Marys & Screwdrivers - $5.00 per peron (for 4 hours)
Cash Bar Available - $ 150,00 Set Up Fee
20% Service Charge and 7% Sales Tax -is Additional
..
Mar 13 02 02:25p
Tuscawilla Countr~ Club
407-365-1309
p. 12
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, , (Minimum of 60 quests)
Hors D' Oeuvres
Fresh Vegetable Crudite' & Dip
Display of Assorted Cheese & Crackers
Buffet Dinner
A Salad Presentation of Crisp Mixed Greens & Condiments to include:
Sliced Cucumbers, Ripe Tomato Wedges, Sliced Mushrooms, Shredded Carrot & Sliced Red Oniou
Assorted Salad. Dressing; Vmaigrette, Ranch ~ Bleu Cheese, Fat Free Rasberry Vinaigrette
(Choice of Two Entrees & Three Accompaniments)
Herb Roasted Spring Chicken
., Barbeque Chicken
Fried Chicken
Chicken Alfredo with Fettuccini, Mushrooms & Peas
Beef Stew
Beef Stroganotl'
Beef Burgundy with Mushrooms
Roast Vermont Turkey with Cornbread Dressing
Baked Honey Glazed Ham
Lasagna with Marinara Sauce
Baked Ziti
Linguini with White Clam Sauce
Seafood Au Gratin
French Green Bcans - Harvard Beets - Baby Carrots & Peas - Vegetable Medley
Com on the Cob - Mexican Com - Glazed Carr9ts - Cream Spinich
Mashed Potatoes - Roasted Potato Wedges - Rice Pilaf - Baked Beans
Club Rolls & Butter - Coffee, Decaf, Hot & Cold Iced Teas
Dessert
(Choice of One)
Freshly Baked Fruit Cobbler, Club Baked Cookies & Brownies, Chocolate Pudding or Sliced Watermelon.
$16.95 Per l)ersoD
Cash Bar Available - $150.00 Set up Fee
20% Servicc Charge and 7% Sales Tax Additional.
\, i'
Har '13 02 02:25p
Tuscawilla Countr~ Club
407-365-1309
p. 13
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- Mini1rw.m of 80 Cjuests-
One Hour Club, Bar
Display of Vegetable Crudite' - Fresh Seasonal Fruit - Assorted Cheese & Crackers
Butlered Hor D' Oeuvres to include Quiche Triangles, Cocktail Franks in Puff Pastry & Miniature Meatballs
SERVED DINNER
Club Salad & Dressing
Entree' Selections
Breast of Chicken Marsala
Breast of Chicken Fnmcaise
Marinated Sliced London Broil with Mushroom Sauce
Broiled Fish Filet with a Chardonnay, Lemon Au Buerre
Accompaniments
(Choose Two)
Red Bliss Potatoes Roasted in Rosemary and Garlic
Duchess Potdtoes
White & Wild Rice Pilaf
Broccoli with Julienne of Carrot
String Beans Almandine
Stir Fry Medley of Broccoli, Cauliflower, & Julienne of Carrot
Club Rolls & Butter
Coffee, Decaf, Hot or Iced Tea
$35.95 - One choice
$37.95 - Two Choice
Add Roast Prime Rib of Beef Au Jus - Available at $3.00 per person
Add Club Wine, Domestic Heer & Suit Dlinks - Availabie at $6.95 per person
Complimentary Selection of Linen & Table Centerpieces
20% Service Charge & 7% Sales Tax Additional
'Mar "13 02 02: 26p
Tuscawilla Countr~ Club
407-365-1309
p. 14
- 'J.{inittt.um of80 quests -
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One. Hour Club Bar
Display of Vegetable erudite' - Fresh Seasollal Fruit - Assorted Cheese & Crackers
ButIered Hor D" Oeuvres to include Quiche Triangles, Cocktail Fmnks in Puff I:'astry & Miniature Meatballs
.Buffet Dinner
Crisp Salad Greens with Condiments & Dressings
(Choice of Two Entrees, Two Vegetables & Two Straches)
Chicken Mars~la
Chicken Francaise
Chicken Cordon Bleu En Croute'
St Augustine Chicken
Marinated Sliced London Broil with Mushroom Sauce
Herb Roasted Loin of Pork
Fettuccini Alfredo with Prosciutto Mushroom & Garden Peas
Penne Pasta with a Creamy Pesto Sauce
Stuffed Filet of Fresh Fish
Seafood Au Gratin.
Sauteed Mushrooms, Red Onion & Garden Peas
Broccoli with Julienne of Carrot
String Beans Almandine
Honey Glazed Carrot:;
Herb Roasted Potato Wedges
Roasted Garlic Mashed Potatoes
\-Y'bite & Wild Rice Pilaf
Club Rolls & Butter
Coffee, Decaf, Hot or Iced Tea
S39.95 per person
Add Carved Roast Prime Rib of Beef - Available at $3,00 per person
Add Club Wine, Domestic Beer & Soft Drinks - Available at $6.95 per person
Complimentary Selection ofSlandard Linen & Table Centerpieces
20% Service Charge & 7% Sales Tax Additional
~Nar' 13 02 02:27p
Tuscawilla Cauntr~ Club
407-365-1309
p. 15
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('Mi.nimwn of 80 quests)
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One Hour Premiu.m Bar
Club Wine, Domestic Beer & Soft Drinks fur un Additiona11l1ree Hours
Display ofVegetlble Crudite'
Fresh Seasonal Fruit
Assorted Cheese & Crackers
Butlered Hor D' Oeuvres to include:
Stuffed Mushrooms
Caribbean Coconut Chick:en Tenders
Bacon Wrapped Scallops
fresh. Vegetable Tempura
Mixed Baby Greens with Condiments & Assorted Dressings
Ceaser Salad
Marinated Mushrooms & Artichoke He-.u1S
Attended Pusta Station
Chef Carved Roast Prime Rib of Beef
Broccoli with Julienne of Carrot
Sauteed Mushrooms. Red Onion & Garden Peas
Roasted Red Bliss Potatoes with Garlic & Rosmary
Cajan Roasted Potato Wedges
Club Rolls & Butter
Coffee, Decaf, Hot & Iced Tea
$48,50 per person
Add Chef A ttt:nded Salmon Wellington - $3.50 per person
Complimentary Selection of Standard Linens & Table Centerpieces
20% Service Charge & 7% Sales Tax Additional
, ..
Mar 13 02 02:27p
Tuscawilla Countr~ Club
407-365-1309
f'. 16
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(Minimum of so (juests)
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Four Hour Club Bar
Complimentary Champagne Toast
Hors D' Oeuvres
Wheel of Imported Baked Brie with Rasberry Sauce
Artichoke Souffle
Butlered Jumbo Shrimp cocktail, Bacon Wrapped Scallops & Spanikopita
Served Dinner
,,(Choice of One Salad)
Mixed Baby Greens with Balsamic Vinaigrette Dressing & Crumbkd Bleu Cheese
Classic Ceaser Salad, Parmesan Chcc:lc & Hearbed Croutons
Spinach Salad with Mushrooms & Hot Bacon Dressing
Entree' Selection
Chicken Oscar with Crabmeat, Hollandaise & Fresh Asparagus
Chicken & Shrimp Francaise in a Mushroom Chardonnay Sauce
Filet Mignon with Bemaise Sauce
Rack of Lamb with a Pommery Mustard Peppercorn Crust
Petite Filet Mignon & Crab Stuffed Jumbo Shrimp
Accompaniments
(Choose TwO)
Red Bliss Potatoes, Roasted in Rosmary & Garlic
Duchess Potatoes
Twice Baked Potatoes
White & Willi Rice Pilaf
Broccoli with. Julienne of Carrot
String Beans Almondine
Marinated Glilled Fresh Vegetables
Stir Fry Medley of Broccoli, Cauliflower & Julicllile of Carrot
Snow Peas with Roasted Sesame Seeds
Club Rolls & Butter
Coftee, Decaf, Hot & Cold Iced Teas
$65.00 per person
Complimentary Selection of Standard Linen and Table Centerpieces
20% Service Charge & 7% Sales Tax Additional
'Nar~13 02 02:27p
Tuscawil1a Countr~ Club
407-365-1309
p. 17
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~~~^ 'if' ~ ;;. ft -. .r.....,(~.~: - ~ ::;".<i..~. ~r.r"'lr.. . :.t" ,.l.: . ". . ''': i .....~."7....;. ~(~. r...: .,,'J..){... ''fk~' - , 1"1,~'i:~ . . ift.'. ';;'-'''~ .J": >'C~~
;/~~;\ .'P.~':rr?: ".~::, .~~ _>:.":~" ,.~. ..~~':~IJ.::r~~ ~,:. J:~ .!'6.;-!':~.~f;.~ ....."'~1l~.,~~':~"1:~ ~w;::~'. ,."":'\;.~,,;:/.~.::~'S.:e: ......
"~~"~~""-"io:),~~to ;.;~~~~~~1\>="': ': -"~.,~ .._~,.,:.:~,\:.,: \.~.,,, ~ _~~J,~f., ;~~::,,~~,.:
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Guarantees:
A final guarantee of attendance' is required 72 hours prior to your event. Any last minute increase in the
guarantee is subject to product availability. If attendance falls below the guarantee, the Host is still finan-
cially re.sponsible for the number of Guests guardllteed.
Room Charges & Minimums:
Minimum tor food and beverages apply to certain days of the weeks and the size of the rooms. Room charges
are applied as follows:
The Magnolia Room- $ 350.00
TheAzaka Room- $ 200.00
The Cafe, $ 100.00
Ceremony Fee - $ 350,00
Food & Beverage:
All food and beverage items must be supplied at the Club. Wedding or celebration cakes will be permitted. .
No food and beverage may be removed from the Club property under any circumstances,
Location of Event:
Due to the inclement weather, the Club will make the decision three hours prior to move the event indoors. If
the host cannot be contacted, the Club reserves the right to make the final judgement regarding the location.
Deposits:
To secure a location and date for an event, a $500.00 non-refundable- deposit is required. A second deposit of
25% of the balowce is due 60 days prior to the event. The next deposit of 50% of the remaining balance is due
3;) Jays proii: ro the c.venL Full puymenl is due 12 hours prior to the event
Cancellations & Refunds:
Must be made to the Club 30 days in advance of the event date. 50% of the TOTAL ESTUvIATED
CHARGES will be billed.
Loss of Property & Damages:
The club is not responsible for any damages or loss of any merchandise or articles left prior to , during or
after any evcnt. The Client agrees to be responsible for any damages to the Club property by the Client, their
guests and invites.
Consumption of Alcohol:
The Club reserves the right to ask for proper identification before any alcohol is served. The Club reserves
the right to stop serving anyone who, in the Clubs opinion has consUmed too much alcohoL
, .
ATTACHMENT
"D"
.
03/18/2002 03:03
'\ ."
4075330055
PAGE 02
Winter Sprlnp Q)lf Club
Group Event Contract
Date 03/18/2002
Time 08:4~:4S
Page 2
organization
Coordinator
Address
City of Winter Springs
Holly
Reference CW2072002
Event Oa1e 0712012002
07:00 P
Type start Banquet
Telephone
Fax
4071327-1800
407/327-4753
Item
Appetizers
Dinner
Gratuity
aty
.-80" loo
.....00- I v 0
1
Price
Total
~ ~~,~
J.3&5:32 J 54 ~. Y:)
430.BS -C 00, 00
12.00
15.Q5
.02.48
Subtotitl
Tax
Total
Confinnation Deposit
Balance Due
$260.00
$2,573.17
Due Date
Due Date
5 44'S" .00
(
04/1512002
I I
Food & Beverage
NA
NA
There will be 3 types of appetizers served at 7:00 p.m. to
include: sweedlsh me8tbaUs, polish mistakes (sausage on rye),
egg rolls. D4nner will be served at 7:30 p,m to Indude: Chet
carved roast beef, fresh mixed caullflour, carrots and brocolll,
roasted parsley potatoes, coffee, dinner rolls, ccasar salad and
a dessert table. Tables will be dressed In linens. Cash bar
Course Prep.
Spadal Contests
Addltlonallnstr.
THE AGREEMENT
WINTER SPRINGS GOLF CLUB WILL PROVIDE CART TAGS, SCORE CARDS, A RULES SHEET AND
A SCOREBOARD (INCLUDING THE SCORING OF THE EVENT).
-THERE WILL BE OUTSIDE PLAY ON THE GOLF COURSE UNLES EVENT GUARANTEES A MINIMUM
OF 133 PLAYERS OR MORE,
-FINAL NUMBERS OF GOLFERS AND THOSE EATING FOOD MUST BE REPORTED TO JEFF
WILSON, GENERAL MANAGER OR CHIP THOMPSON, HEAD GOLF PROFESIONAl NO LATER THAN
FIVE (5) DAYS PRIOR TO TOURNAMENT. NUMBER OF VOLUNTEERS WHO WILL BE EATING MUST
ALSO BE INCLUDED AT THIS TIME.
-ALL TOURNAMENTS REQUIRING DONATED BEVERAGES AND OR FOOD, MUST PAY A CORKAGE
FEE AND BE LISTED IN THIS CONTRACT AS SUCH. DONATED BEVERAGES MUST BE DISBURSED
BY WINTER SPRINGS EMPLOYEES AND MAY NOT BE CONSUMED IN THE CLUBHOUSE.
-FINAL PAIRINGS ARE DUE 48 HOURS BEFORE EACH EVENT SO THAT WINTER SPRINGS MAY
PROVIDE CART SIGNS AND SCORE SHEETS FOR VOR EVENT.
eA GRATUllY OF 18% WILL BE ASESSED TO ALL FOOD AND BEVERAGES PURCHASED AT
WINTER SPRINGS AS PER CONTRACT.
-IF TOURNAMENT IS CANCELLED BY CLIENT LESS THAN TEN (10) DAYS PRIOR TO SCHEDULED
OATE, CLIENT IS RESPONSIBLE FOR ENTIRE CONTRACTED AMOUNT.
-ONCE THE SIGNED CONTRACT HAS BEEN RETURNED TO WINTER SPRINGS, OUR OPERATIONS
......._.~ --............. ......_...~
"n'"':'caanncc
qq'/
P-~.~
..
~'03/18/2002 09:03
_~076990066
PAGE El3
~
Date 03/18/1002
Time 08:45:4!S
Page 3
DEPARTMENT Will TAKE CARE OF ALL INQURIES OR CHANGES. ANY QUESTIONS AT THIS TIME
SHOULD BE DIRECTED TO EITHER JOE KEENE. GENERAL MANAGER OR CHIP THOMPSON, HEAD
GOLF PROFESSIONAL.
-IF NUMBER OF TOURNAMENT PARTICIPANTS INCREASES OR DECREASES BY MORE THAN 10%,
NOTICE TO WINTER SPRINGS GOLF CLUB MUST BE MADE NO LATER THAN 2 WEEKS PRIOR TO
TOURNAMENT.
-TOURNAMENT CANCELLATIONS MUST BE AT LEAST 2 WEEKS PRIOR TO THE EVENT. THE
DEPOSIT WILL BE RETURNED IF THE EVENT IS CANCELLED PRIOR TO THE TWO (2) WeEK
DEADLINE.
"WINTER SPRINGS REQUIRES ALL GOLFERS TO WEAR A COLLARED SHIRT AND IS A SOFT SPIKE
FACILITY. EACH PARTICIPANT MUST HAVE THEIR OWN SET OF CLUB,
Winter SpringJ Golf Dub
Group Event Contract
ANY QUESTIONS SHOULD BE REFERRED TO THE ATTENTION
OF MARKETlNGITOURNAMENT DIRECTOR. LISA FRIDAY OR GENERAL MANAGER JOE KEENE.
Holly
Date
Winter Springs Golf Club
Date
MAR-18-2002 09:13
4076990066
98%
P.03
~
ATTACHMENT
"E"
,~'"
Fro:n: Dale A Duprat 407.260.5685 To: Holly Pierstorff
Date: 3/]3/02 Time: 4:00:00 PM
Page] of 3
Bon Appetit Caterers
770 Big Tree Drive - Suite 106 - Longwood, FL 32750-3540
Phone 407-332-8148 - Fax 407-260-5685
E-mail info@bonappetitonline.com
www.bonappetitonline.com
Mafch 13. 2002
City of Winter Springs
Holly Piefstorff
Bus: 407.327.5999
Fax: 407.327.4753
Dear Ms. Pierstorff,
Thank you for contacting Bon Appetit Caterers! The following is the infonnation you fequested regafding your event in July, 2002 fOf
approximately 100 guests from 7:00 p.m.-9:00 p.m.
The menu is designed as a sit down buffet to include food presentation tables with white linen, burgundy skirting, china, stainless
flatwafe and cloth napkins.
Dual sided buffet tables will be set up for easy access.
A fine selection of appetizers is available - please inquife.
Salads (choose one)-
Mediterranean Salad: Vine Ripened Tomatoes,
Chopped Onions. Green Peppers, Cucumbers,
Mushrooms. Black Olives and Crumbled Feta
Cheese Tossed with Basil, Oregano. Extra
Virgin Olive Oil and Balsamic Vinegar
Caesaf Salad: Freshly Made Caesaf
Salad with Crisp Cfoutons
Fresh Garden Salad to Include Chilled
Leaf Lettuce, Cucumbers, Onions. Tomatoes and
Mushfooms Served with Ranch & Italian Dressings
Freshly Harvested Greens to Include Frissee,
MAR-13-2002 16:13
p.m
...
}.
,from: D~le A Duprat 407.260.5685 To: Holly Pierstorff
Dale: 3113/02 Time 402:40 PM
Page I of 3
Bon Appetit Caterers
770 Big Tfee Drive - Suite 106 - Longwood. FL 3275Q..3540
Phone 407-332-8148 - Fax 407-260-5685
E-mail info@bonappetitonline.com
www.bonappetitonline.com
Mafch 13,2002
City of Wintef Springs
Holly Piefstorff
Bus: 407.327.5999
Fax: 407.327.4753
Dear Ms. Pierstorff.
Thank you for contacting Bon Appetit Caterers! The following is the informalion you requested regarding your event in July. 2002 for
appfoximatety 100 guests from 7:00 p.m.-9:00 p.m.
The menu is designed as a sit down buffet to include food presentation tables with white linen, burgundy skirting, china, stainless
flatware and cloth napkins.
Dual sided buffet tables will be set up fOf easy access.
A tine selection of appetizers is available - please inquire.
Salads (choose one)-
Mediterranean Salad: Vine Ripened Tomatoes.
Chopped Onions, Gfeen Peppers, Cucumbers.
Mushrooms, Black Olives and Crumbled Feta
Cheese Tossed with Basil, Oregano, Extra
Virgin 06ve Oil and Balsamic Vinegar
Caesar Salad: Freshly Made Caesar
Salad with Crisp Croutons
Ffesh Garden Salad to Include Chilled
Leaf Lettuce, Cucumbers. Onions, Tomatoes and
Mushrooms Served with Ranch & Italian Dressings
Freshly Harvested Gfeens to Include Frissee,
Radicchio. Leatherleaf, Ripe Pear and Imported
Blue Cheese Drizzled with Raspberry Vinaigrette
Spinach Salad with Feta, Walnuts and Balsamic
Vine'gar Reduction
Asian Cucumber Carrot and Scallion Salad with
Sesame Seed Dressing
. Entree (choose one: Grand Buffet choose ~o)-
.-/ Roast Top Sirloin of Beef
Black Angus Roast Prime Rib of Beef
Grilled Double Cut Pork Chops
Honey Crust Baked Ham
Grilled Salmon with Fruit Salsa
Roast Breast of TlII1<ey with Cranberry Mayonnaise
..-./ Chicken Cordon Bleu
Split Cornish Game Hen
Steamship Roast of Beef (125 minimum)
USDA Prime Black Angus Filet Mignon
Pork Loin Stuffed with Sun Dried Fruits
Roast Leg of Lamb
Shrimp or Scallop Scampi with Pasta
Chicken Bfeast Stuffed with Spinach & Ricotta
/Chicken Kiev
Teriyaki Breast of Chicken
Side Orders (choose one)-
Penne, Bow Tie. Angel Hair. Fettucine Of
Linguini Pasta with Marinara, Alffedo, Raphael
or Vodka Herb Cream Sauce
Long Grain Rice Pilaf
Oven Roasted Potatoes
Parsley New Potatoes
*
Many entrees are available as reception style hOfS d'oeIMe. While quantity will femain the same. our chef sizes the cut fOf ease of
enjoyment.
~
cO From: D~le A Duprat 407.260.5685 To: Holly Pierstorll
Date: 3/13/02 Time 4.02:40 PM
Page 2 01 3
City of Winter Springs - 2
Garlic Mashed Potatoes
Vegetables (choose one: Grand BfJffet choose two)-
Green Beans Almondine
Vegetable Medley Saute
Bourbon Glazed Carrots
Buttered Kernel Corn
Broccoli Gratinee
Assorted Grilled Vegetables (add $1.50)
Classic Buffet - $19.95/guest
Grand Buffet - $2S.95/guest
This menu includes rolls, condiments and sauces.
Bon Appetit Caterers win provide the tollowing in this package:
. HIGH TEA & GOURMET COFFEE STATION
Rich foast Colombian and decaffeinated coffees, assorted fine English teas. lemon, sugar. Sweet'n Low, shaved
chocolate, flavored creams. whipped Cfeam and glass Irish coffee cups.
. ALL THE EXTRAS
Delivery. set-up. break-down and clean-up. Alltood buffet tables and linen. fine china. f1al\vare, food service equipment
and serving pieces.
. AND MOST IMPORTANTLY. WE GUARANTEE NO RUN-OUTS!
BAR OPTIONS
Open Bar
pfemium liquors. Budweiser. Miner Lite, California white and blush wines, assorted soft drinks, bar table, linen, burgundy skirting.
quality disposableware, mixers. fruit, carafes. coolefs and ice.
$8.S0/guest, plus tax
$9.95 - under 50 guests
Upgraded Open Bar
Seagfams va. Beefeaters Gin, Appleton Rum, Absolute Vodka, Jack Daniels, Johnnie Walker Black. Mondavi Chardonnay.
Berringef White Zinfandel and Imported Beef
$1150/guest, plus tax
$12.95 - under 50 guests
Beer & Wine Bar
Budweiser. Miller Lite. California white and blush wines. assorted soft drinks, bar table, finen. burgundy skirting. quality
disposablewafe. carafes. coolers and ice.
$7.95/guest. plus tax
$8.95 - under 50 guests
Self serve bar-
Client to provide all beer, wine and soft drinks. Bon Appetit Caterers win set up and provide bar table, linen, burgundy skirting,
disposableware. carafes. coolers and ice.
$1.50/guest, plus tax
Client to pfovide all /iqUOf. beer and wine. Bon Appetit Caterers will set up and pfovide bar table, linen, burgundy skirting, mixefs, fruit.
disposableware. carafes, coolers and ice.
$1.95/guest. plus tax
Service rate is $21.00 per hour with a (5) hour minimum per server or bartender. Ir starr is fequested to remain on the job site past
the contracted hOUfS, the client will be billed an additional $21.00 per hour per server Of bartender. Service time is based on arrival
(2) hours priof to the event for set up, (2) hours for the event and (1) hour bfeakdown and clean up. Howevef, service times may
vary and the above is the general rule of thumb.
~
From: Dale A Duprat 407.260.5685 To: Holly Pierstorf1
, "
Date: 3113/02 Time. 4:02:40 PM
City of Winter Springs - 3
GRATUITIES ARE NOT REQUIRED, BUT ARE GRACIOUSLY ACCEPTED BY THE STAFF.
Receipt of a 50% deposit will feserve the date and time for your function. Prices are subject to change until receipt of this
deposit. Final payment Is due on the day of your event. Should your guest count exceed the minimum contracted
number, an additional Invoice will be issued and payment will be due within 7 days.
BALANCE DUE ON DAY OF EVENT
Thank you for allowing Bon Appetit Catefers the opportunity to assist you with your hospitality needs!
Sincerely,
'[J",,," 'i'. '1:~
Dennis F. Kirkwood
CheflOwner
Bon Appetit Catefers
Page 3 of 3
~ n-,
ATTACHMENT
"F"
b3/13/2882 15:19 4874221388
CAROLL.S CORN CRIB
PA6E fjl
Date: Wednesday, March 13, 2002
To: City of Winter Springs
Holly Pierstorff
Phone: 407-327-1800
Fax: 407-327-4753
From:Caroll's Corn Crib, Inc.
Missy Sackett
Phone: 407-422-1388
Fax: 407-422-1388
Pages: It '
Subject: ) I "I..
~J
. 0'>> ~ ~! ~~~~
r ~ ~! ~/./-p_L~rY"~: ~.
(!uL '-J... . ~ ~ ~.f~~.
'''r'-- ~ () . ..
~I
!!f4
MAR-13-2002 15:18
41374221388
9T<
P.01
~3/13/2002 l~:l~
4lji4LL.i.:ltltl
L.Hr<:ULL ::. l...,ur<:l~ '~K.l.D
rH\;lt:.. ".Jot.
/} ppetizer Mefro.
Assorted Cheeses w/crackers
Fresh Vegetable Trays w/dip,
Fresh Spinach Dip in Bread Rounds
Caroll's Famous Chicken Wings w/our special sauce
Carved Ham w/mini kaiser buns - Mustard, Honey Mustard
Carved Roast Beefw/mini kaiser buns - Horseradish Sauce
Sausage Bites w/sauteed onions & peppers
Teriyaki Chicken Brochettes
Cocktail Meatballs
Mini Vegetable Egg Rolls w/dip
Bourbon Hot Dogs
Scallops wrapped in Bacon
Empanadas (small, fried. meat pies)
Mini Quiche
Salads: Potato, Pasta. Cole Slaw
Holly,
If you want something that is not listed. just ask and we will accolIunodate you.
Call me if you have any questions.
Thanks,
Missy
13 17 Grand Street - Orlando PI, 32805 Tel.Fax 401.422.1388
f1AR-13-2002 1S: 18
4074221388
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d3/13/2002 15:19
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CAROLL'S CORN CRIB
PAGE 03
OUT Specialty
,. B.B. Q. PfJrk Spare R;b,~ - Hidwry Smoked - 8 Hn
* B. B. Q. Chicken - Hickory Smoked -
Char-Grilled Hamburgers
Char-Grilled Hot Dogs
Homemade Baked Beans
Fresh Potato Salad
· Fresh Roasted Corn in the Husk w/sweet butter
Chilled Watermelon Slices
"The Condiment BaJ'''
sauerJcraut, relish, onion, ketchup, mayo
mustard, lettuce, tomato, BBQ sauce
* BB Q. Chicken - Hickory Smoked
>I' B. B, Q. Pork S{JJtdwich - Hickory Smoked -18 Drs.
Char-Grilled Hamburgers
Char-Grilled Hot Dogs
Homemade Baked Beans
Creamy Cole Slaw
* Fre.ch Roa.fted Corn in the Husk JW:rweet butter
Warm Apple Cobbler
* B.B. Q. Chicken - Hickory Smoked
Italian Sausage Sandwich w/sauteed onions and peppers
Char-Grilled Hamburgers
Char-Grilled Hot Dogs
Homemade Baked Beans
Fresh Pasta Salad
.. Fre.~h Roasted Corn ;n the Husk w/sweet butter
Homemade Brownies
Beverages
Soda: Coke, Diet Coke, Sprite
* Fresh Squeezed LemotUUle
fresh Brewed Ice Tea
Bottled Water
Adult Beverages
Imported and Domestic Beer
Wine
DeSserts
Sheet Cakes
Brownies
Cobbler
CookieslPies
Fruit
. We can make any changes or additioDs to any menu select.lon you dcsiX"c, if you
would like sometbin.g that i.8 not on our menu, just ask and we will accommodate
youI .
MAR-13-2002 15:18
4074221388
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P,03
0S/13/2~~~ l~:l~
.:It) I "ILL1.J!:llj
'__Hf"\..Ul-l- ~ '.........1 'I' '0__' "4- ~
If you thought we just cooked great BBQ...... .--
'" We offer theme menus
Greek
Gyros wrrzatziki sauce
Chicken Pita (marinated, grilled chlck~n breast tenders w/sauteed
onions, fresh Idtuu & tomato wla tangy cucumber sauce)
Greek Salad w/feta cheese
Full Carvill!! Station
ROASt Beef
Turkey
Ham
Posta Station
Homemade Red aod White Sauces
Fettuccini Alfredo
Macaroni and Cheese
Baked Ziti
Ravioli
.LR$agna
Stuffed Shells
Italian
SAusage w/villed peppers & onions
Meatball Sub
Mexican
Paella. Seafood or Chicken.
Red Deans and Rice
Blad~ Beans and Rice
Taco/Nacho Bar
Tamales
Appetizers
Shrimp Cocktail
Bacon wrapped Scallops
Reli.~h Trays
Fruit and Cheese Trays
Cocldall Meatballs
ijourbon hot dogs
German
Bratwunt w/slluerkraut
Potato Pancakes w/Applesauce
German Potato Salad
Red Cabbage
Beveraf!es
Domestic and Imported Beer
Wine
:Fresh ~rcwed Ice Tea
Fresh Squeezed Lemonade
Soda
Coffee and Tea
Bottled Water
Oriental
Chicken Satay w/peanut SAUce
Vegetable Stir Fry w/steamed rice
Fried Rice: chicken, pork, shrimp
Egg Foo Youne, chicke14 pork, shrimp
Egg Rolls
Desserts
VenetiaD Table
Cakes, Cookies
BrQwnie.ll, Fruit platters
Candy, Cobblers
We offer tents, tllbles and chairs. Full service linens and chilla to accompany
your event.
r1AR-13-2002 15: 18
4074221388
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P,04
1:J:j! J..j! LI:JI:JL J.:l: J..:>
.....r.J ("'.4,":".J..;)OC
'_,-11 .~...."-.... _ ...._.~., ...." --
FOOD FOR THOUGHT
* House Specialty
l}fEATS
.... B.B. Q. C/Jicken - Hickory Smoked
'" B.B. Q Pork Spare Ribs - Hickory Smoked
,.. RB. Q. Pork Sandwich - Hickory Smoked
Roasted Chicken
Fried Chicken
Chicken Breast Sandwich
* Chicken Pita
Chicken Safay
Chicken on a SticJ<.
'" Caroll's Famous Chicken Wings
Bratwurst w/sauerkraut
Roa~t Beef
Paella, Seafood or Chicken
SIDES
'" Fresh Roasted Corn in the Husk w/sweet butter
Fresh Potato Salad
Creamy Cole Slaw
F.'esh Pasta Salad
Marinated Black Bean Salad
Freshly Toued Salad
Caesar Salad
Greek Salad w/reta cheese
Vegetable Medley
Pasta
Fettuccini Alfredo
Lasagna
.Baked Ziti
Macaroni & Cheese
Ravioli
Stuffed Shells
Desserts
Vcnetain Table
Cakes, Cookies
Brownies, Cobblers
Cheese Cake, Fruit
Cannoti
Char-Grilled Hamburgers
Char-Grilled Hot Dogs
London Broil
Steak & Chicken Faj itas
Steak & Cheese Sub
Italian Sausage
Meat Ball Sub
Gyros
Fried Catfish
Conch, Shrimp & Vegetable Fritters
Smoked Young Turkey
Glazed Ham
Grouper Fingers
Red Beans and Rice
Black Beans and Rice
Baked Potatoes
Homemade Baked Beans
Mashed Potatoes
Sweet Potatoes
Curly Fries/Onion Rings
Fresh Green Beans
Honey Glazed Carrots
Appetizers
Shrimp Cocktail
Antipasto
Relish Trays
Fruit & Cheese Trays
Cocktail Meatballs
Bourbon Hot Dogs
Sausage Bites
Bevertlf!es
* Fresh Squeezed Lenwnade
Soda: Coke, Diet-Coke. Sprite
Fred. Brewed Ice Tea
Beer - Wine
Bottled Water
1317 Orand Street - Orlando Fl. 32805 Tcl"'Fax 407.422.1388
r1AR-13-2002 15: 18
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CARCJLL .::, CUkN U,< 1.b
t"Al:lt:. tlb
;# hi
J, .~.
urSCALE MENU OPTIONS
Pork Roast w/Cranberry Orange Sauce
// Roasted Pork M~dallions with Apricot Glaze
Grilled Pork Chops
Sliced Peppered To.p Round of Beef wlWild Mushroom Bordelaisc
Grilled London Broil w/Bemaise Sauce
Grilled, N ew York Boneless Strip Steak
Grilled Boneless Chicken Breast wILemon PepperlBlackcned or Herb Garlic
Marinated, Grilled Chicken Skewer - Glazed with Tcriyaki Sauce
Chicken Parmesan
Grilled Salmon Fillets w/Creamy Dill Sauce
Scallops in Garlic Butter
Shrimp Scampi
927 Ridgecr09t Rd. Orlando, PI. 32806 Te1"'Fa."{ 407.85l.3088
MAR-l]-2002 15:18
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97%
P.06
ATTACHMENT.
"G"
~J3/14/2002 14:24 4873555115
I-'Abl:. t:lL
eRTERING BY THE IJRLENTINO'S
CINfMR, COMMfRCIRL [} CORPORRTf CRTfRERS
3398 STERLING LRKf CIRCLE
aI/If 00, fL. 32765
PH:487-566-1441 PR6fR:487-3 17-4369 FH:487-366-5116
03-14-02
CITY OF WINTER SPRINGS
ATTN: HOLLY ASST. TO CITY CLERK
BOARD APPRECIATION DINNER
DA TE---OPEN-04-02 107-02'
NUM. OF GUESTS----------IOO
TIME: --------7:00 P.M.
LOCATION TO BE DETERMINED INDOOR / OUTDOOR?
[THE OUTDOORS THE MO. OF MA Y, .TUNE, JULY, & AUG.
WILL BE EXTREML Y HOT & HUMID.)
STYLE: HORS DOUVRES 7-7:30 & DINNER 7:30 -8:30
LINEN SERVICE, CHINA,GLASSWARE & STAINLESS
FLA TW ARE & STAFF ( WAIT STAFF)
RENT A.IJ COST OF LINENS & NECESSAR Y TABLE
WARE WOULD BE APPROXIMATELY--- $575.00
W AIT STAFF AS NEEDED 5 @ $95.00------$475.00
WE ARE ESTIMATING YOUR BORS DOURVES
BUDGET @ A PER PERSON COST OF $6.00 -$10.00 FOR A
TOTAL OF $600.00- $1000.00
WE ARE ESTIMATING YOUR DINNER BUDGET PER
PERSON @ $ 8.00 -$15.00 FOR A TOTAL OF $800.00- $1500.00
RENTAL COSTS---------$S75.00
STAFF COSTS-----------$475.00
HORSDOURVES @ $6.00--$600.00
DINNER @ $8.00----------$800.00
TOT ALS-----------------S2450.00
USING THE HIGHER COST FIGURES FOR YOUR
EVENT \VOULD AMI. TO--------------------$3550.00
MAR-14-2002 13:42
4073665116
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P.02
.~
03/14/2002 14:24 4073665116
PA6E 83
WE ARE ENCLOSING OUR MENDE SELECTIONS
FOR YOUR PERUSAL & WE LOOK FORWARD TO OUR
BEING OF SERVICE TO THE CITY OF WINTER SPRINGS
FOR THIS & MANY MORE EVENTS AS WE HAVE SO
SUCESSFULL Y DONE IN THE P ASI.
THANK YOU,
NORBE.RT VALENTINO
~
CA IERING BY THE VALENTINO'S
MAR-14-2002 13:42
4073665116
P.0'3
~3/14/2002 14:2r
41:) i .:Jbb:Jl1 b
IH~.JC. UJ.
eRTER I NG B'ITHf lJRLENTI NO'S
CINfMR, COMMfRCIRL 1} CORPORRTE CRTfRfRS
3398 STERLIN6 LRKf CIRCLE
011 If 00, FL. 32765
PH:487-366-144 I PRGER:4B7-317-4369 FH:487-366-5116
PROPOSED HORS D'OEUVRES MENU
SLICED ROASTED BEEF TENDERLOIN W/DEMI ROLLS &
WHIPPED CREAM HORSERADISH SAUCE
SLICED HICKORY SMOKED TURKEY W/DEMI ROLLS &
DEJON MUSTARD SAUCE
COLD SHRIMP TREES W/LEMON WEDGES & COCKTAIL SAUCE
SALMON POACHED IN WHITE WINE W/FRESH DILL & LEMON SAUCE
BRAIDED BREAD RINGS WITH HAM, TURKEY, BEEF & ASST. CHEESE
CUT INTO 1" WEDGES
BLACK BREAD, TURKEY, CREAM CHEESE, CRANBERRY & SPROUT
FINGER SANDWICHES
FRESH FRUIT, ASST. CHEESE, CRACKERS & COCKTAIL BREADS
BEEF & CHICKEN DEMI KABABS W/YAKITORI SAUCE
ASST. TEA SANDWICHES
ASST. HOT PUFF APPETIZERS
ROUND PUMPERNICKEL BREADS SCOOPED & FILLED W/GUACAMOLE,
BABY CARROTS, BROCCOLI FLORETS, ETC.
MINATURE BEEF & CHICKEN TACQUITOS W/SALSA
FRESH STRAWBERRIES & CHOCOLATE SAUCE FOR DIPPING
ASST. FRENCH PASTRIES, ~, CHEESE CAKES, COOKIES
r1AR-14-2002 13:44
4073665116
'36%
p.m
,
03/14/2002 14:27
4073565115
,
.....::.,
t-'Al;lt:. t:lL
eRTERING BY THE URLENTINO'S
CINfMR, COMMERCIRL [;1 CORPORRTE CRTERERS
3398 STERLING LRKE CIRCLE
OLJ/fOO, FL. 32765
PH:487-366-1441 PRGfR:487-317-4369 FH:487-366-5116
SA.LADS
PROPOSW MENU SELEX:TICNS
muscnus w / FRESH ORANGES & PINEAPPLE
RICE/PEA roDS /'I'awlA'I'OES
fia.1MUS & TABCULI wi PITA Ka<EI'S
'LCM fAT RID SKrn rorATO $AL. W/FRESH DILL
BROCCOLI SLAW W/OO FAT ~ DIJCN DRESS.
'lUNA SALMJ w/OiOPPm APPLES
OITCKEN SALAD W/CX>PPED P.EARS
RarINI PASTA SAlM) W / VEX;S.
PASTA 8. SHRIMP SA.U\D
.5EAFCCO SAI.Jl..D
FRESH FRUIT
SEA.SQIlAL FRUIT PLA'ITER
SLICED MANm wi FRESH RASPBERRIES
ASST. MELON & CITRUS SALAD
~
BROCCOLI SPEARS OR FI.OREI'S w/~ OR
PARMESAN
aJRN-ON-THE-COB W/DIPPING EUTI'ER
WHOLE KERNEL mRN W /CRACKED PEPPER
CAULIFrDWER w/'IDASTED SEASCNED ~UM8S
GLAZED BABY CARRarS
FRESH ASPARAGUS W/LEMJN
SUGAR SNAP PEAS W /rnESH SAl1l'ED MUSHRC01S
GRml BEANS w/AIn)N[)S OR SF.Jl.Sam) CRUMBS
SPICEY BLACK BEANS
sPlNAQI WRAPPED IN PHYLLO
VEG. SHEPARD'S PIE
STIR -F'RIED VffiS.
BAKED APPLES W/~
SUGAR SNAP PEAS W /WHOLE KERNEL CXJRN
PASTA
PES1D LINGUINE OR FE'I"I'tJCll.l
'IU'1ATO BASIL L~ W/LITE OLIVE OU,
GARLIC &. PrnE NlJI'S
ROITNI W /VFJ:;S & CREAMY GARLIC SAUCE
SAME AS A9'JVE wrm SMJKED 51\I.M:N
LINGUINE W/BLAO< BEANS & UM:N
LASAGNA W/MEAT OR VEGErARIAN
PASTA W/MARINARA SAUCE ALfREIX) SAUCE
, ,
&. MEA" SAlrn:-
I1AR-14-2002 13: 44 4073665116
MAm~
CAESAR SAU\D
GREEK SAI...AD
RCMAINE W / FRESH ORANGES & ORANGE ZEST DR.
SPINAOI SJ\I..AD wi SWEFr-SOOR DRESS.
RCJwm.mE W / FRE:5H SI'RAWBrnRIFS & NErl'AAINES
AIL IJRES.SIN:;S MADE FRESH OAIL y
STAROI
ROASJ:'EI} rorATOES W /GARLIC &. HERBS
IW<ED :IIlAHJ POl'A'IDES &. SWEET FaI'A'IDES
CJiEI:OAR CHEESE MASHED PCTrA'roE5
DLJ'CN ROP.SrED aJARTERrn rorATOES
SD\SCHD UN; GRAIN & WILD RICE W /va:;s.
SFASCmD BRCMN RICE
RI.SC1I"lU (cm:AMY RICE & VD:;S.)
SPANISH RICE
FRIED RICE
EaILTRY
GRll.LED a::NELESS, SKINLESS 0ITa<rn BREASTS
W /I..fZwm-PEJ?PER, BLAQ<E2IlID, OR HERB-GARLlC
SI'IR-FRIED aITcnN & FRESH ~.
arra<m FAJITAS
BARBB:OED arra<rn BREASrS
'IURKEY MICRN (BAroN WRAPPED BREAST ME1\T)
SFA9:NED 'IURKE"f FILETS wi CRANBERRIES
1URKEY SHEPARD'S PIE
ROASTED & ORANGE GLAZED CORNISH HENS
FISH & SEAFCXJD
GRILLED ~SH OR 'lUNA W/OILL & !D1::N
BU.CJCENED CAJUN CATFISH
GRILLED ~ fIIEIS
roPClJRN SHRIMP
BAKED SO\LLOPS
a::QUILU: sr. JAo::uES
IWCED CLAM STRIPS
96%
P.02
03/14/2882 14:27
4873555115
PAbl::: \1:;'
,
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eRTERING BY THE URLENTINO'S
CINEMR6 COMMfRCIRL [; CORPORRTf CRTfRfRS
3398 STERLING LRKE CIRCLE
OlllfDO, fL. 32765
PRGER:4B7-517-4569
FH:487-566-5116
PH:487-366- 1441
BEEF -PORK- LAMB
ROASTED & SLICED WHOLE BEEF TENDERLOIN W/POR'I'OBELLO MUSHRCCMS
SITR-FRIID BEEF & VEGS.
STEAK FAJITAS
BEEF SHEPARD'S PIE
QITCKEN FRIED STEAK BAKED IN WmE SAUCE OR Rill SAUCE
BONELESS PORI< LOIN ROAST W / APRIaJI' GIAZE & BAKED APPLES
BEQ BABY BA.a< RIBS
QULLED PORK Cl10PS
HONEY Bl\KED HAM
EONELESS ROAST LEG OF LAMB W /MlNT SAUCE
DESSERTS
CliEESECAKES, PRALINE, 0i0C. arrp, lIMARETIO, PLAIN &. r.EM-FAT
u::M-FAT LARGE OATMEAL CXXJKIES
S'I'RAWBEERY SOORT CAKE - RIDJCED FAT & SUGAR
ASST. FRESHLY BAKED CAKES - OIOC., LIME, I..EM::N, CARRar, STRAWBERRY, SPICE
KEY LIME PIE
ASST. FRUIT PIES
RUGAlA, CINN. APPLE, RASP., OK.X:. & PUMPKIN
BLA.CJ\ FDREST CAKE
BRCWNIES, WALNUT, OiOC. aa:P, WHITE ClIO:. aup & PEANUT QUP
ENGLISH TRIFLE
BANANA PUOOING W /VPNrr.LA WAFERS, BANANAS & CXX)L \o1HIP
PUDDrnG CAKES
BREADY PUDDING W/sr.RAWBERRY SAUCE
BIRTHDAY CAKES AS ~
MAR-14-2002 13:44
4073665116
'36%
P.03
, ,
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ATTACHMENT
"H"
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~Villa Capri Restaurant... Great food... old world taste!
Page 1 of2
HOrn~ I Lunch Menu I Dinner Menu
Villa
Capri
RESTAURANT
&PIZZERIA
"Great Food. old U70rldTaste/7
Benvenuto all Villa Capri from Your Hosts, Sal Crivello and Jeff Perillo!
We invite you to enjoy traditional southen1 Italian cuisine in a cozy atmosphere
featuring generations-old, family recipes. Using the freshest ingredients, Villa Capri
serves flavorful yet simple dishes including homemade soups and lasagnas as well as
mouthwatering marinara and creamy alfredo sauces.
Savor the chefs creative daily lunch and dinner specials accompanied by an
assortment of wines hand picked to enhance your dining pleasure.
Consider your Villa Capri experience incomplete without sampling our homemade
cheesecake, cannoli or tiramisu.
Villa Capri, great food.... old. world taste!
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,
~ Villa Capri Restaurant... Great food... old world taste!
Page 2 of2
~
5661 Red Bug lake Road * Winter Springs, Fl 32708
Phone 407-388-7766 * Fax 407-388-7767
www.villacaprirestaurant.com
Caterinq Avai/aIJ/e
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C9J}1<!~JtJ s.
Home I Lunch M~nu , Dinner Menu
Weh Site Designed and Hosted tw:
l)uik Internet ofOriando
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~Dinner Menu
.
Home I Lunch Menu I Dinner Menu
Dinner Menu
:,;,~~~:>.(~1f Appetizers.:r<~ii?-.3f
Antipasto Salad - Salami, capicola, ham, provolone cheese, black & green olives, pepperocinis, tomato, onion and
cucumbers served over a bed of mixed greens
Caprese Salad - Fresh mozzarella, slices of roma tomato, basil and proscuitto drizzled with extra virgin olive oil
Greek Salad - Tomatoes, red onions, black olives, pepperocinis, served over a mix of romaine and iceberg lettuce topped
with crumbled feta cheese and greek dressing
Fried Calamari - An Italian favorite - dredged in seasoned flour and fried to perfection
Mussels - New England black mussels sauteed in either marinara or white wine sauce
Breaded Chicken Strips - Lightly breaded chicken breast served with tomato sauce
Bruschetta - Toasted Italian bread topped with marinated roma tomatoes
Fried Mozzarella - Breaded mozzarella fried and served with marinara sauce
Garlic Bread with Cheese
.".....{.;:~.. ..,~;' S .!/",,~~. ,-"1
:~,; '~,~~~ aup "(1' ,~,~!?--,,'j
Soup of the Day
'&0<~iil-rqfr~'fu'0'}~ HOUSE SPECIALTIES f.lr~
."'--~c..-...-<" ^?'
':p; ~'(.~~."
Zuppa oiPesce - Snapper, clams, mussels, shrimp & calamari in a crushed Italian plum tomato sauce served over a bed
of linguine
Chicken & Shrimp Arrabiatto - Chicken breast & sl1rimp, sauteed in extra virgin olive oil with sliced Italian sausage,
pepperocinis & a hint of garlic & red pepper, tossed with penne pasta in a white wine and lemon sauce
Veal Christina - Hand breaded veal sauteed in butter topped with thin slices of ham and swiss in a vermouth demiglase
sauce served with a side of penne pasta
~2l<__........._ o,'If;r~..- .-(f.f'iK----......- ((!$',;;.r-~'- ~~!i~. "".,,,.-11~~. !$'
,'''',1 '~~;;'J"":'O .,..~QJ~:f-:.,-' ~.71.!:l'-"",.,...j'~!" ."~l~~,..,.-j~ ~.:t~~.~f!f1 ~1f~'
,~'t'" ~i!" ..,.,.-.1~___...._..._. 'iF'
,:-O'~~-" Seafood "" ~~P$'
Shrimp Zemino - 10 Jumbo shrimp sauteed with fresh vegetables (zucchini, mushrooms yellow squash, spinach,
onions) then simmered with clams and crushed Italian plum tomatoes served over linguine
Shrimp Scampi - 10 Jumbo shrimp in a garlic lemon butter sauce with a hint of white wine served over Iinguine
Shrimp Fra oiavolo ' 10 Jumbo shrimp in a spicy marinara sauce, served over Iinguine garnished with black mussels
Grouper Joey - Grouper fillets sauteed in buller with sherry, artichoke hearts, capers, onions & mushrooms in a light
marinara sauce
Grouper Putanesca - Grouperiillets,pine-nlJts:'oni~~~~garli~,.gre.en_ ~ black oliyes sauteed in a light marinara sauce
Page 1 of 4
$8.95
$7.95
$7.95
$7.95
$7.95
$5.95
$4.95
$4.95
$3.95
$3.95
$18.95
$18.95
$18.95
$16.95
$14.95
$14.95
$13.95
. .. - - $-13;95' -----
,~. 4.~ . II.... _ .. .. ..: t '.. "n._ ..: ........ ....4....... ...........,. ..... r-. ...... I....J:........ ""." 1... 4--.......,
'1/1 A /(\"1
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j. ,..
'''II Dinner Menu
.
Snapper Genovese - Snapper sauteed in garlic, onions, capers, pine nuts & sherry wine served over linguine
Snapper Cioppino - Snapper sauteed with peppers, onions, garlic & green olives in a sherry wine sauce with a touch of
marinara served over linguine
Mussels - New England black cold water mussels served over linguine in a marinara or white wine sauce
Calamari - Sauteed calamari in a marinara or white wine sauce served over linguine
Clam Sauce - Tender clams sauteed in a red or white wine sauce served over linguine
Ollr SC:l!!(Md j)islws ,,/ r\.' ......c:n'cd l-/;i,I1 r(Jftr Cho;ci.' (~r (I Dioner Salad OJ' (I Cftp of .\'Ollp.
.\'11101/ ( 'Oc5or ,\,'al(/(I /1 \'I..dlnhfr: .1dd"icllwl $ I,no
';'.~~~.. .:-i;" TT l:~~I~. ,',i\
:1'. ~"5f.'-'" V ea .,1" -~",i?-""'.'
(Ollr veu! isji-esh. lIel'er!i'ozen)
Veal Joey' Veal medallions sauteed in sherry with artichoke hearts, capers, onions & mushrooms in a light marinara
sauce
Veal Francese - Veal in a light egg batter sauteed in a lemon white wine sauce
Veal Marsala - Medallions of veal sauteed with mushrooms in a marsala wine sauce
Veal Scaloppini - Medallions of veal sauteed with mushrooms in a white wine sauce
Veal Piccata - Medallions of veal sauteed with capers in a lemon white wine sauce
Veal Parmigiana - Hand breaded veal baked in marinara sauce & topped with mozzarella
Gllr Veal Dish~'s Are Se/"l'ed IFillI YOIlI' Choice {~((I Dinner Salad or {/ Cup o.fSollp,
Pius a Side oj l.inglline, ['<'111/< cif Angel Hair Pas/a i"{lped lI'ill1 Mo/'il/om Sa lice
SIIIClii C(f~xClr ",dad .,ll'CIii{/hJ~ - ,rdditiOllCri S J.OO
C:;'~j~~; Chicken.:;r(~~~'?:
Chicken Scarpariello - Chicken breast sauteed with Italian sausage, pepperocinis, garlic, mushrooms and artichokes in
a spicy white wine and lemon sauce, tossed in penne pasta
Chicken Francese - Chicken breast in a light egg batter sauteed in a lemon and white wine sauce
Chicken Cacciatore - Chicken breast sauteed with mushrooms, onions, carrots & bell peppers in a hearty tomato
sauce served over linguine
Chicken Marsala - Medallions of chicken breast sauteed with mushrooms in a marsala wine sauce
Chicken Scaloppini - Medallions of chicken breast sauteed with mushrooms in a white wine sauce
Chicken Piccata - Medallions of chicken breast sauteed with capers in a lemon and white wine sauce
Chicken Parmigiana - Hand breaded chicken breast baked in marinara sauce & topped with mozzarella
Oil/' Chickell Dish"s .1/'e S~nwi /l'ill1 YOIl/' Cl10ia c~r v Dinner Svlad or a Clip of Soup.
Plus (J Side (~ll.il1glline, Pewu! or rlugelllair Pasta topped u'ith Alari/ll..wo Sauce
Small Caesar So/ad Anlilable - .1t1dilif.11WI S I.on
r~~:'j~'1; Oven Baked .:rr{~'j~
Capri Familgia - Stuffed shell, eggplant rollalini, lasagna, manicotti and a meatball & sausage covered in cheese and
baked to a golden brown
Lasagna - Traditional home style lasagna, layers of pasta, ground beef & 3 cheeses
Baked Ravioli - Cheese ravioli topped with mozzarella baked to a golden brown
Page 2 of 4
S13.95
S13.95
S12.95
S11.95
$11.95
$15.95
S15.95
514.95
S14.95
$14.95
Si3.95
515.95
S14.95
S14.95
S13.95
513.95
$13.95
S12.95
$13.95
511.95
S11.95
~"
...
'4
- ,
-.,;,f)inner Menu
.
Eggplant Rollatini - Eggplant stuffed with a seasoned ricotta mix topped with mozzarella and served with a side of pasta
Eggplant Parmigiana - Slices of fresh eggplant topped with marinara sauce, mozzarella and baked to perfection with a
side of pasta
Baked Penne - Penne pasta mixed with ricotta and parmesan cheese topped with mozzarella and baked in the oven
Stuffed Shells - Ricotta and mozzarella stuffed shells baked in a marinara sauce
Manicotti - Ricotta and mozzarella stuffed tubular pasta baked in a marinara sauce
Our ()\'CII Baked Oishes .1rc Sen'ed IVil1l YOllr Choice oj a Dinner Salad or a Cup of Soup
SII/aii e,le.mr Saiad rI I'aiiabJe - Additiol/al S J.f)f)
#;-. ,-.-. >r~ ~("
.i(.i~ti.0"i; Pasta C'<.~'ifF--'''it'
Fettuccini Carbonara - Fettuccini pasta tossed with cream, proscuitto, onion and imported romano cheese
Fettuccini Alfredo - Fettuccini pasta tossed in an alfredo sauce with imported romano cheese
Spinach Ravioli - Cheese raviolis in a spinach alfredo sauce
Ravioli - Cheese stuffed pasta in marinara sauce
Cheese Tortellini - Prepared in either a marinara or alfredo sauce
Gnocchi - Potato pasta in marinara sauce with a touch of cream
Penne Putanesca - Capers, pine nuts, onions, garlic, green & black olives sauteed in a light marinara sauce (Please advise
your server if you would like to add anchovies. Additional 52.00)
Penne Alia Salvatore - Imported sundried tomatoes sauteed in a garlic and sherry wine sauce with a touch of cream
Penne Alia Vodka - Penne pasta tossed with butter, vodka, cream and a touch of marinara sauce
Choice of Spaghetti, Linguine, Penne or Angel Hair served with:
Meat Sauce
Meat Balls
Sausage
Mushrooms
Broccoli. Garlic & Oil
Marinara Sauce (meatless sauce)
Garlic & Oil
(Jill' Pas/({ Di.,hcs Are S"n'c'" With YOUI' Choice (~r a Dinner Salad or a Cup of Sou!,
Smaii Co".",r Saiad AI'aiiobJe - Additiol/oi S (Of)
All our dishes can be prepared for you to take home and enjoy!'
~ ~p "~~-
~~ti?--,;1. Pizza~ ...~~~
18" Cheese
14" Cheese
Sicilian
Toppings (each) 14" ........ $2.00 18" ........ $2.50
Pepperoni, Sausage. Fresh Mushrooms, Onions, Fresh Bell Peppers. Sliced Meatballs, Black Olives, Ham, Extra Cheese.
Pineapple, Spinach, Broccoli, Eggplant, Artichoke, Anchovies, Fresh Garlic, Roasted Peppers
Page 3 of 4
$11.95
$11.95
$9.95
$9.95
$9.95
$13.95
$11.95
$11.95
$10.95
$10.95
$10.95
$10.95
$10.95
$10.95
$9.95
$9.95
$9.95
$9.95
$9.95
$8.95
$8.95
$12.95
$9.95
$15.95
'"
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. ,
o....iiDinner Menu
.
"r-;'(<~. (i'l
'..,. ~'~ij;,-",;jl
Specialty Pizza 18"rZ~~~1i'
(No Substitutions Please)
Pjzza Bianco - Topped with mozzarella and ricotta cheese, fresh garlic, sliced tomatoes, fresh basil
Vegetarian Pizza - Mushrooms, onions, green peppers, black olives, sliced tomatoes
18" Villa Capri Special - Pepperoni, sausage, sliced meatballs, onions, peppers
14" Villa Capri Special - Pepperoni, sausage, sliced meatballs, onions, peppers
-:r:r~\~.~;r Lil' Paesano's Menu.r~~1l:i""";'f.
(under 12 years old only, please)
Spaghetti with Meat Sauce
Spaghetti with Meatball
Manicotti
Baked Penne
Chicken Fingers
10" Cheese Pizza
Our Lil' Paesano's Dishes are served with your choice of a Dinner Salad or a Cup of Soup and Bread.
Small Caesar Salad Available - Additional $1.00
~~... . ~.. ._~~~ ~.
r"~::i'1'-":' Desserts-ir:: ~:>~;'
Homemade Cheesecake by jerilyn
Spumoni Ice Cream
Can noli - filled with our own homemade cannoli cream
Tiramisu (homemade)
Tortoni
Chocolate Cake
r.!r~;;j~ Beverages(.~~Jf
Soda - Coke, Diet Coke, Sprite, Minutemaid Lemonade, Barq's Root Beer
San Pellegrino Sparkling Water - Small Bottle $2.00 Large Bottle $3.25
Coffee or Hot Tea
Espresso
Cappuccino
Domestic Bottled Beer - Budweiser, Bud Lite, Michelob Light, Amber Bock
Imported Bottled Beer - Heineken, Peroni, Amstel Light
fVine Available By The Glass or Bottle - Please ask)'ollr server/or a wine list.
l1om~ I LlJnGhJy1~nl!. I Dinner Menu..
1..............1/............ ..:11.....,................:...n,............................' ................/,..1:............... 1....."'\....1
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$16.95
$15.95
$17.95
$14.95
$6.95
$6.95
$6.95
$6.95
$6.95
$6.95
$3.95
$3.95
$3.95
$3.95
$3.95
$3.95
$1.25
$1.25
$2.25
$3.25
$2.75
$4.25
, /1 A /("\')
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""'"'.
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ATTACHMENT
"I"
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3i
~
FROM': l) I t~ELL I CATER I NG
it
FAX NO. :4077678751
Mar. 13 2002 03: 58pr1 P2
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WilwNi
C^TERING
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Fat' ~H.OW"
Bak-elLA~'B~
S~ witJt, CreW- Meat:
stu.ffr-d- M~oon-w
FY'"~ M~Co..pS' FQle.d, \(J~ Our ChefS' SpecJ..al, 'BlMuL of Meat; f{eA"l>>-
~ Spice-Y. r opped,; \(JitJt,GY'"~ c~ ~'Ba.ke<L. A. Gowrmet'Trea.ti
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suve.a;, c:n, M i..nV W~ .Cups-:
Vinner '8~ w~c'h.ou:;et ofon,e.- of the.- FoUow~
Salad Selection
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Vegetable Selection
G"'~'Bea.t'\/A~
F~G~Gve..ew'8~ r~~OUve-Oa,~A~
or
Sncw P~klitht8cWy Cw--rotl'
SCUtte~ wi.tJv <9 Uv~ <9cL ~ F Y'eM-v tle.+'~
Entree Selections
PDYk,,~~
SU\l~ Lf1/ lX/ ~aA.iein:;(" Sa..u.ce:
or
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S~ \(}~AwJ~tu'\.lLtlor~~
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