HomeMy WebLinkAbout2002 04 02 Regular M 2002 Board Appreciation Dinner
COMMISSION AGENDA
ITEM M
Consent
Informational
Public Hearing
Regular X
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Marc 2001
Re lar 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
commtmity 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 o/rental o/locationfor this event: $0.00
Approximate price food/beverage and service for this event: $3,000.00
CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "I"
PAGE20F9
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 handled by 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: $J,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'j: $110.00
Approximate price for 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 Award): $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
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 infonnation 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\1E OF EVENT:
As in past events, we have begun the Board Appreciation Dilmer 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.
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.
CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25. 2002
REGULAR AGENDA ITEM "I"
PAGE50F9
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 see 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 for 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
"H"
ADDITIONAL
SUGGESTIONS
THAT COULD
BE INCLUDED:
CITY OF WINTER SPRINGS
CITI' COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "I"
PAGE60F9
Vinelli Catering:
~ 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 11, 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.
CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25. 2002
REGULAR AGENDA ITEM "I"
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:
Altamollte Springs:
~ 200 Board/Committee Members and Guests attend
~ 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
~ Plaques are given as gifts of appreciation
~ Approximate cost of their function: $5,000.00 to $6,000.00 dollars
Lake Mary:
~ Does not hold Appreciation dilmers
Longwood:
~ 80-90 Board/Committee Members and Guests attend
~ Buffet style dinner at the Rolling Hills Country Club
~ 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
CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "("
PAGE 8 OF 9
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, 1100-54800. 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
AdvisOI)l Committee and the yet unnamed Paw Park Committee to be
organized l-vithin the next couple of weeks)
Currently. there is approximately $11,400.00 in the "Mayor's Promotional
Expense" Line Code, 1100-54800.
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.
CITY OF WINTER SPRINGS
CITY COMMISSION
REGULAR MEETING - MARCH 25, 2002
REGULAR AGENDA ITEM "("
PAGE90F9
ATTACHMENTS:
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:
CITY OF WINTER SPRINGS
MINUTES
CITY COMMISSION
REGULAR MEETING - MARCH II, 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."
Attomey Garganese then advised the Commission that the "Industrial" District Zoning
Ordinance should be sent to the Planning and Zoning BoardILocal Planning Agency at
their next Regular Meeting.
REPORTS
B. City Manager - Ronand W. McLemore
No Report.
fJIl1lfJlfJrJ!i1
REPORTS
C. City Clerk - Andrea Lorenzo-Luaces
City Clerk Lorenzo-Luaces asked if the City Commission was interested in holding a
Board 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 Gennell 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 arld 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."
Further, 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."
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.
'BOVlJ
REPORTS
E. Commission Seat One - Robert S. Miller
No Report.
REPORTS
F. Commission Seat Two - Michael S. Blake
Commi8sioner 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.
ST. STEPHEN'S
CATHOLIC CHURCH
~~I~
~~~
TUSCAWILLA COUNTRY
CLUB
Friday, April 12.2002
Saturday, Aplil 13.2002
Friday, April 26. 2002
Friday, May 3, 2002
Saturday, May 11,2002
Friday, May 17,2002
Friday, May 24, 2002
Iridal. June ~. ~(\02
I rida\. .Iu." 14. :'tltl2
Friday, July 5, 2002
Saturday, July 6, 2002
Friday, July 12,2002
Friday, July 19,2002
Friday. Augu,;t 2. 2002
Salllrday. .\ugu,t 10.201)2
Saturday. .\UJ!lhl 17. 20'l2
Saturday. August 3 J, 2002
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
.Ii '\'1:
Sundil~. Jun,' 2. 21102
Sundil~. Jun,' c/. 2[111:
J rid.IY. June' 14. :"102
Saturd;:). .lun,' 1'.20112
I nd.lY. Jun,':'1 :'0112
Salurd,I)'. .lUll" 22. 21l1l:'
JULY
Friday, July 5, 2002
Friday, July 12,2002
Saturday. July 13,2002
Friday. July 19,2002
Sunday. July 2\, 2002
Al'GL'ST
F,iday. August 2. 2002
SalllrdilY, August 3. 2002
Sunda). August 4. Z002
Sunday. AuguSl II, 2002
Friday. August 111.2002
Sunday. August IX. 20o:!
Friday. AU!;llst 23. 2002
Saturday. August 24. 20112
WITER SPRINGS SENIOR
CENTER
Friday, April 5.2002
Friday, April 12,2002
Friday, April 19,2002
Saturday, April 20, 2002
Friday, April 26, 2002
Sunday. 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
SUlld,i). JunL' 2. .'1102
I :id:JY. .hllll.' 7. ~(ltC
"und.l~. JUIIL' <i. 2,H/::'
rddJ~. .lUll" 14. ::'IIIC
S,nurclay. .lUll" 15.2011::'
Ii iday. Jun,'.' I. ::'11112
SUnU,i). JUI1L' 23.2002
I ,iday. .Il1n,' 2". 2111C
Sunu,,). JUIIL' 30 20P2
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, AugU"1 2. 2002
Sund"y. August 4. 2002
Friday. AugU"1 9. 2002
SUllday. August 11.2002
I'riday. Augu"l 16. 2002
SatUlday. August 17.2002
friday. Augu"l 23. 2002
Salurday. Augu"l 24. 2002
Sunuay. August 25, 2n02
Friday. Augusl 30. 201J2
Saturday. Augu,,[ J 1. 2()02
SPECIAL DATES TO
CONSIDER
Mothers Day
May 10th
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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.
The Magnolia and Azalea Rooms in the Clubhouse offer lovely views of the sweeping lawns of the golf
course: and in each oftbese 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 yoW" convenience and referrals for florists, photographers, celebration
cakes, musicians, entertain.ers 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 COlU1ecting 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 towa.rd to seeing you!
~
~~CAWILLA
~~ COUNTRY CLUB
Janet Furtini
Director of Catering
1500 Wimer Springs Boulevard 407.366.1851 exl. 307
Winter Splings. FL 32708 Fax: 407.365.1309
v"ww.tuscawillacc.com jfurlini@tuscawilfacc.colll
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Club Brands
1 Hour $11.00
2 Hours $15.50
3 Hours $19.50.
4 Hom"s $23.00
Hourly Rates for Open Bar
(prices listed are per person)
Call Brands
1.Hour $14.00
2 Hours $18.50
3 Hours $22.50
4 Hours $26.00
.' : Hourly Rate for Limited Bar
Club Wine, Domestic Beer, Soft Drinks & Juices
Premium Brands
1 Hour $16.00
2 Hours $19.50
3 Hours $23.50
4 Hours $27.50
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1 Hour $10.00
2 Hours $l~.OO
3 Hours $14.00
4 Hours $16.00
Club Champagne
$15.00 per bottle
(Champagne List Available) .
Chardonnay - $26.50 White 2inf:mdel - $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:'(cs 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 - $4.00
Juices - $1.50
Soda - $1.00
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.
Cold Selections
(priced per I 00 pieces)
Bruschetta on Garlic Rounds - $100.00
Assorted Cold Canapes - $150.00
Fruit Kabobs - $150.00
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 ...................:.............. f225.00
Coconut Chicken Tenders ................... $ 150.00
Chicken Medallions ............................ $ 150.00
Chicken Sate ....................................... $ 150.00
Italian Sausage En Croutc................... $ 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
ShriInp ............................................... $ 225.0.0
Oriental Spring Rolls ......................... $ 125.00
Portabello Purses ............................... $ 150.00
Potato Knishes ................................... $ 100.00
Rmnaki .............................................. $ 125.00
Seafood Fondue ................................. $ 100.00
Scallops in Bacon .............................. $ 175.00
Spanakopita ....................................... $ 125.00
The CI ub's Carvery
(Pricc~ arc 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.
Mar 13 02 02:22p
Tuscawilla Countr~ Club
407-365-1309
p.5
Chef's Stations
Crepe Station
Asparagus & Chicken Crepes.
Fresh Vegetarian Crepes & Frl!it Crepes.
$6.50 per person
Full Viennese Table.
Chocolate Cordial Cups, Chocolate Covered Fruit,
Mini Pastries, Cakes & Pies.
$10.00 per person
Sundae Bar
Fresh Vanilla and Chocolate Ice Cream
with a variety of toppings & Whipped Cream.
$3.95 per person
.' ,
Pasta Station .
TorteHini, Bowtie & Penne Pasta.
Marinara & Alfredo Sauces & Vegetables.
$8.00 per person
Saute.Station
Baby Lamb Chops served with Mint Jelly,
Pomerray Mustard & Peach Chutney.
$7.00 per perso!l
Wok Station
Chicken Teriyaki, Fried Rice,
Oriental Dim Sum & Dipping Sauces.
$6.50 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 fJJisp rayed Items
International Fruit. Cheese & Vegetable Display
A Beautiful 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 erudite
Fresh Seas(\~Hl Vcgel.ables
Served with Dip.
(Serves lOO)
$175.00 per tray
Cold Spiced Peeled Shrimp
Approximately 100 pieces.
(Serves 30 people per bowl)
$27 5.00 per tray
Q nr::-
Mar 13 02 02:22p
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 Glilled Chicken or Shrimp.
Island Fantasy
Caribbean Chickt: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, Suncmed 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 Sauce.
Oriental Spring Chicken
Grilled Chicken Breast, Julienne 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 \\rith choice ofTuscawilla House Salad or Soup du Jour.
Chef's Selection of Vegetables and Starch, Rolls and Butter, Coffee and Te3.
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Mar 13 02 02:23p
Tuscawilla Countr~ Club
407-365-1309
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All entret:s served with Tuscawilla House Salad. Chef's sdection of Starch and Vegetables.
Rolls and Butter, Coffee and Tea.
Chicken Francaisc
Grilled Chicken Breast in a Light Creamy Garlic Sauce.
Chicken Marsala
Chicken Breast Served with a Marsala Wine & Mushroom Sauce.
Chicken Parmigiana
Breaded Chicken Breast Topped with Mozarella Cheese & Mmincml Sauce.
Chicken Dijonaisse
Sauteed Chicken Breast with Mushrooms & Artichoke Heart in a Creamy Dijonaisse Sauce.
Grilled Boneless Breast of Chicken
Served with a Pink Peppercorn Sauce.
Chicken a la 'Vales
Grilled Chicken DexeUe Stuffed with Spinach & Mushrooms & Served with a Port Demi Glace.
Chicken St. Augustine
Artichoke Heart..'i, Red & Green Peppers & Julienne of Carrot Topped with a Light Ginger Sauce.
Chicken Cordon BIen
Bonlesss Breast of Chicken Stuffed. with Ham & Swiss Cheese.
Roast Pork Loin
Prepared with SundJ.ied Tomato, Caramc:lized Onion & P~ppers or Brandy Peppercorn.
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 Demi Glace, Robere Sauce, Bonleliaise 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
p.8
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~{[ entrees iru:Uufe c!inia of wee safaJs/ two entrees, one starcfi aJUi orce vegetuEfe..
. ('Minimum. of 80 quests)
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 Almondine
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
Chil.;ken Cllt1mpagne
Chicken Francaise
Roasted Pork Loin
Sirloin Tips and Portabello Mushrooms
M.arinated London Broil with Au Jus
Chef Attended Carving Station
Herb Roasted Prime Rib
Top Round of Beef
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 Ba.ked Breads.
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Mar 13 02 02:23p
Tuscawilla Countr~ Club
407-365-130S
p.S
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Sit Down Luncheons
,
The Par Three. ......... ................ ....... .......................... ......... ....... .... ........ .... $ 11.95
A Garden Treasure
With Chicken. .......... ....... ...... ........................... ..... .... .... ..... '" ................ $ 9.95
With Shrimp .......................................................................................... $ 11.95
Wi th Tuna.............................................................................................. $ 9.95
Ceasars Delight ..... ........ ........ ........ ...... ........... ..... ..... ......................... ....... $ 7.95
With Chicken...... ..... ...... ............................... ..... ............ ... ................. ... $ 9.95
With Shrimp .......................................................................................... $ 11.95
Island Fantasy ..........,.................................................................... ........ ... $ 9.95
Roast Pork Loin ....................................................................................... $ 11.95
Fresh Filet of Snapper or Grouper ........................................................... $ 11.95
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 ofS1amol1............................................................................ $ 12.50
Chicken & Spinach Crepes ...................................................................... $ 11.95
Chicken & Pesto Pasta .............................................................................. $ 11.95
Oriental Spring Chicken .......................................................................... S 11.95
Seafood Pasta .... ..... ........... ........ ........ ....... ............. ................... ........ ........ S 14.50
Marinated London Broil.....:............ ...... ..................................... ............. $ 12.95
Sit Down Dinner
Chicken Francaise, Marsala or Parmigiana. ... ....:................. ........... .. S 23.95
Chicken Dijonaisse ....... ~.................... ............................. ................ ......... $ 24.50
Grilled Boneless Breast of Chicken ......................................................... $ 23.95
Chicken a la Wales ................................................................................... $ 23.95
Chicken St Augustine ...............................".............................................. $ 23.95
Chicken Cordon Bleu ......................................................................... ..... $ 24.95
Roast Pork Loin .................................".................................................... $ 23.95
Roast Salmon Filet... ....... ......................................................... ............ .... $ 26.95
B roiled Snapper ....... .......... ............... ............................. ........ ........ .......". $ 26.95
Grilled Shrimp ............. ................................... ........... ......................."..... $ 28.95
.Maine Lobster.. ........ ... .............. ......................... .................... .................. &larket Price
Roast Prime Rib (lOoz Cut) ..........."....................................................... $ 28.95
Roast Filet Mignon (Roz Cut) .................................................................. $ 31.95
New York Strip Steak & Lobster TaiL..................................................... Market Price
Dinner Buffet
(80 Person Minimum) ......................... ...... ....... ............................ ............ $ 26.95
,.....r:-.,
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Mar 13 02 02:24p
Tuscawilla Countr~ Club
407-365-1309
p.l0
Available from 10:30am - 12:30pm Sunday - Friday
(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, Hut & Iced Teas
$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
n ,,.,
Mar 13 02 02:25p
Tuscawilla Countr~ Club
407-365-1309
p. 1 1
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:Mi.nimu.rn of 60 quests
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Unlimited Champagne
Hors D' OeuvreS
Fresh Vegetable Crudite' with Dip
Display of Assorted 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 Muffins, Fruit Breads &; Mini Croissants
Eggs Benedict
Grilled Ham Slices
Potato Pancakes with Sour Cream & Cinnamon Applesauce
Seafood Crepes
White & Wild Rice Pilaf
Chicken Medallions Francaise'
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
; ,
Bors D' Oeuvres
Fresh Vegetable Crudite' & Dip
Display of Assorted Cheese & Crackers
Buffet Dinner
A Salad Presentation of Crisp Mixed Greens & Condiments to include:
Sliced Cucwnbers, Ripe Tomato Wedges, Sliced Mushrooms, Shredded Carrot & Sli(;ed Red Onion
Assorted Salad. Dressing; Vmaigrettc, Ranch; Bleu Cheese, Fat Free Rasherry Vinaigrette
(Choice of Two Entrees & Three Accompaniments)
Herb Roasted Spring Chicken
.. Barbeque Chicken
Flied Chicken
Chicken Alfredo with Fettuccini, Mushrooms & Peas
Beef Stew
Beef Stroganotf
Beef Burgundy with Mushrooms
Roast Vermont Turkey with Cornbread Dressi.ng
Baked Honey Glazed Ham
Lasagna with Marinara Sauce
Baked Ziti
Linguini with White Clam S;luce
Seafood Au Gratin
French Green Beans - Harvard Beets - Baby Carrots & Peas - Vegetable Medley
Corn on the Cob - Mexican Com - Glazed Carrots - 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'erson
Cash Bar Available - $150.00 Set up Fee
20% Service Charge and 7% Sales Tax Additional
n < '"'
Mar 13 02 02:25p
Tuscawilla Countr~ Club
407-365-1309
p.13
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- Minimum of 80 quests -
One Hour Club. Bar
Display of.Vegetable Crudite' - Fresh Seasonal Fruit - Assorted Cheese & Crackers
But1ered Hor D' Oeuvres to include Quiche Triangles, Cocktail Fr.mk.s in Puff Pastry & Miniature Meatballs
SERVED DINNER
Club Salad & Dressing
Eotree' Selections
Breast of Chicken Marsala
Breast of Chicken Fmncaise
Marinated Sliced London Broil wlth Mushroom Sauce
Broiled Fish Filet with a Chardonnay, Lemon Au Buerre
Accompaniments
(Choose l\vo)
Red Bliss Potatoes Roasted in Rosemary and Garlic
Duchess Potatoes
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 Prune Rib of Beef Au Jus - Available at $3.00 per person
Add Club Wine. Domestic Heer & SuN: Dlinks - Avuilabie at: $6.95 per person
Complimentary Selection of Linen & Table Centerpieces
20% Service Charge & 7% Sales Tax Additional
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Mar 13 02 02:26p
Tuscawilla Countr~ Club
407-365-1309
p. 14
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One, Hour Club Bar
Display of Vegetable erudite' - Fresh Seasonal Fruit - Assorted Cheese & Crackers
Butfered Hor D" Oeuvres to include Quiche Triangles, Cocktail Franks in Puff Pastry & Miniature Meatballs
Buffet Dinner
Crisp Salad Greens with Condiments & Dressings
(Choice ofl'wo Entrees, Two Vegetables & Two Straches)
Chicken Marsala
Chicken Francaise
Chicken Cordon Bleu En Croute'
St Augustine Chicken
Marinated Sliced London Broil with Mushroom Sauce
Herb Roasted Loin of Pork
Fcttuccini Alfredo with Prosciutto Mushroom & Garden Peas
Penne Pasta with a Creamy Pesta 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 Carrots
Herb Roasted Potato Wedges
Roasted Garlic Mashed Potatoes
White & Wild Rice Pilaf
Club Rolls & Butter
Coffee, Decaf, Hot or Iced Tea
539.95 per person
Add Carved Roast Prime Rib of Beef - Available a.t $3.00 per person
Add Club Wine, Domestic Beer & Soft Drinks - Available at $6.95 pcr person
Complimentary Selection of Standard Linen & Table Centerpieces
20% Service Charge & 7% Sales Tax. Addit-ional
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P.14
Mar 13 02 02:27p
407-365-1309
Tuscawilla Countr~ Club
p. 15
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One Hour Premium Bar
Club Wine, Domestic Beer & Soft Drinks for CUl Additional1l1ree Hours
Display of Vegetable Crudite'
Fresh Seasonal Fruit
. . . Assorted Cheese & Crackers
Butlered Hor D' Oeuvres to include:
Stuffed Mushrooms
Caribbean Coconut Chick.en Tenders
Bacon Wrapped Scallops
Fiesh Vegetable Tempura
Mixed Baby Greens with Condiments & Assorted Dressings
Ceaser Salad
Marinated Mushrooms & Artil;hoke Hearts
Attended Pasta Station
Chef Carved Roast Prime Rib of Beef
Broccoli with Julienne of Carrot
Sauteed Mushrooms, Red Onion & Garden P{.:as
Roasted Red Bliss potatoes with Garlic & Rosmary
Cajan Roasted Potato Wedges
Club Rolls & Butter
Coffee, Decaf, Hot & Iced Tea
$48.5U per person
Add Chd Attended Salmon Wellington - $3.50 per person
Complimentary Selection of Standard Linens & Table Centerpieces
20% Service Charge & 7% Sales Tax Additional
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Mar 13 02 02:27p
Tuscawilla Cauntr~ Club
407-365-1309
p.16
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(:Minimu.m of 50 yuests)
.. .
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 & Crumbled Bleu Cheese
Classic Ceaser Salad, Pannesan Cheese & Hcarbcd Croutons
Spinach Salad with Mushrooms & I~Iot 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 Putatoes
White & Wild 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
Co flee, Decaf, Hot & Cold Iced Teas
$65.00 per person
Complimentary Selection of Standard Linen and Table Centerpieces
20% Service Charge & 7% Sales Tax Additional
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P.1.6
Mar 13 02 02:27p
Tuscawilla Countr~ Club
407-365-1309
p. 17
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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 a.vailability. If attendance falls below the guarantee, the Host is still tinan-
cially responsible for the number of Guests guaranteed.
Room Charges & Minimums:
Minimum for 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
. The Azalea 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 bal<!l1ce is due 60 dD.ys prior to the event. The next deposit of 50% of the remaining balance is due
3;) ~ays proii.' to the event. Full payment. is due 72 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 ESTDvlATED
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 event. The Client agrees to be responsible for any damages to the Club property by the Client, their
gue~'ts and invites.
Consumption of Alcohol:
The Club reserves the right to ask tor proper identification before any alcohol is served. The Club reserv~s
the right to stop serving anyone who, in the Clubs opinion has consUmed too much alcohoL
MAR-13-2002 13:30
407 365 1309
95%
P.17
83/18/2082 09:83
4876998866
PAGE 82
Winter Sprinp Golf Club
Group Event Contract
Date 03/18/1001
Time 08:4~:4S
Page 1
Reference CW2012002
organization
Coordinator
Address
City of Winter Springs
Holly
Event Date 07/2012002
01:00 P
Type Start Banquet
Telephone
Fax
4071327-1800
407/327-4753
Item
Appetlzef'S
Dinner
Gratuity
Qty
.-oe-to'O
.....aa- I v 0
1
Price
12.00
15.95
402.48
Subtot81
Tax
Total
Totll
~ ~~,~
~ J54~. CO
430.85 -C 00. .::>0
Confirmation Deposit
Balance Due
$260.00
$2,573.17
Due Date
Due Date
3 44'S- .DO
I
04/1512002
I I
Food & Beverage
NA
NA
There wlll be 3 types of appetizers served at 7:00 p.m. to
include: sweedlsh meatbaUs, polish mistakes (sausage on rye),
egg rolls. Clnner will be served at 7:30 p.rn to Indude: Chef
carved roast beef. fresh mixed caullflour. carrots and brocolll,
roasted parsley potatoes. coffee. dinner rolls, ceasar salad and
a dessert table. Tables will be dressed In linens. Cash bar
Course Prep.
Spedal Contests
Additional Instr.
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 YOR EVENT.
-A GRATUITY OF 18% WILL BE ASESSEO 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
DATE. CLIENT IS RESPONSIBLE FOR ENTIRE CONTRACTED AMOUNT.
-ONCE THE SIGNED CONTRACT HAS BEEN RETURNED TO WINTER SPRINGS, OUR OPERATIONS
MAR-18-2002 09:13
4076990066
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P.02
83/18/2~~..!9...~.:~.__. .~!375998855
PAGE 83
Date 03/18/1002
TIme 08:4!:4S
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 U\TER 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 Springs Golf Club
Group Event Contract
ANY QUESTIONS SHOULD BE REFERRED TO THE ATTENTION
OF MARKETING/TOURNAMENT DIRECTOR. LISA FRIDAY OR GENERAL MANAGER JOE KEENE.
Holly
Date
Winter Springs Golf Club
Date
MAR-18-2002 09:13
4076990066
98%
P.03
From: Dale A Duprat 407.260.5685 To: Holly Pierstorff
Date: 3113/02 Time: 4:00:00 PM
Page 1 01 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
March 13.2002
City of Winter Springs
Holly Pierstorff
Bus: 407.327.5999
Fax: 407.327.4753
Dear Ms. Pierstorff.
Thank you for contacting Bon Appetit Caterers! The following is the information you requested regarding your event in July, 2002 for
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
flatware and cloth napkins.
Dual sided buffet tables will be set up for easy access.
A fine selection of appetizers is available - please inquire.
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
Caesar Salad: Freshly Made Caesar
Salad with Crisp Croutons
Fresh Garden Salad to Include Chilled
Leaf Lettuce, Cucumbers, Onions, Tomatoes and
Mushrooms Served with Ranch & Italian Dressings
Freshly Harvested Greens to Include Frissee,
MAR-13-2002 16:13
P.01
From: Dale A Duprat 407.260.5685 To: Holly Pierstorff
Date: 3/]3/02 Time 4.02.40 PM
Page I 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
lMNW.bonappetitonline .com
March 13,2002
City of Winter Springs
Holly Pierstorff
Bus: 407.327.5999
Fax: 407.327.4753
Dear Ms. Pierstorff.
Thank you for contacting Bon Appetit Caterers! The following is the information you requested regarding your event in July. 2002 for
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
flatware and cloth napkins.
Dual sided buffet tables will be set up for easy access.
A fine selection of appetizers is available - please inquire.
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
Caesar Salad: Freshly Made Caesar
Salad with Crisp Croutons
Fresh Garden Salad to Include Chilled
leaf lettuce, Cucumbers. Onions, Tomatoes and
Mushrooms Served with Ranch & Italian Dressings
Freshly Harvested Greens to Include Frissee,
Radicchio, Leatherleaf. Ripe Pear and Imported
Blue Cheese Drizzled with Raspberry Vinaigrette
Spinach Salad with Feta. Walnuts and Balsamic
Vinegar Reduction
Asian Cucumber Carrot and Scallion Salad with
Sesame Seed Dressing
"Entree (choose one: Grand Buffet choose two)-
// 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 Turkey 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 Breast Stuffed with SpinaCh & Ricotta
.....chicl<en Kiev
Teriyaki Breast of Chicken
Side Orders (choose one)--
Penne. Bow Tie. Angel Hair, Fettucine or
linguini Pasta with Marinara. Alfredo, Raphael
or Vodka Herb Cream Sauce
Long Grain Rice Pilaf
Oven Roasted Potatoes
Parsley New Potatoes
*
Many entrees are available as reception slyle hors d'oeuvre. While quantity will remain the same, our chef sizes the cut for ease of
enjoyment.
Map-1,-?~~? 1h:1~
94%
P.l2l1
From: Dale 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 Buffet choose Iwo)-
Green Beans A1mondine
Vegetable Medley Saute
Bourbon Glazed Carrots
Buttered Kernel Corn
Broccoli Gratinee
Assorted Grilled Vegetables (add $1.50)
Classic Buffet - $19.95/guest
Grand Buffet - $25.95/guest
This menu includes rolls. condiments and sauces.
Bon Appetit Caterers will provide the following in this package:
. HIGH TEA & GOURMET COFFEE STATION
Rich roast Colombian and decaffeinated coffees, assorted fine English teas, lemon, sugar. Sweet'n Low, shaved
chocolate, flavored creams. whipped cream and glass Irish coffee cups.
. ALL THE EXTRAS
Delivery, set-up, break-down and clean-up. All food buffet tables and linen. fine china, flatware. food service equipment
and serving pieces.
. AND MOST IMPORTANTLY, WE GUARANTEE NO RUN-OUTS!
BAR OPTIONS
Open Bar
Premium liquors. Budweiser. Miller Lite. California white and blush wines, assorted soft drinks, bar table, linen, burgundy skirting,
quality disposableware. mixers, fruit. carafes. coolers and ice.
$8.50/guest. plus tax
$9.95 - under 50 guests
Upgraded Open Bar
Seagrams va, Beefeaters Gin. Appleton Rum, Absolute Vodka, Jack Daniels, Johnnie Walker Black. Mondavi Chardonnay.
Berringer White Zinfandel and Imported Beer
$1150/guesl. plus tax
$12.95 - under 50 guests
Beer & Wine Bar
Budweiser, Miller Lite, California white and blush wines. assorted soft drinks. bar table. linen. burgundy skirting, quality
disposableware. 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 will set up and provide bar table. linen. burgundy skirting.
disposableware. carafes. coolers and ice.
$1.50/guest. plus tax
Client to provide all liquor. beer and wine. Bon Appetit Caterers will set up and provide bar table. linen. burgundy skirting, mixers, 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. If staff is requested to remain on the job site past
the contracted hours, the client will be billed an additional S21.00 per hour per server or bartender. Service time is based on arrival
(2) hours prior to the event for set up, (2) hours for the event and (') hour breakdown and clean up. However, service times may
vary and the above is the general rule of thumb.
Mf""!O_1""7__""n~"'" 1C,= 1C::::
q4%
P.02
From: Dale A Duprat 407.260.5685 To: Holly Pierstorfl
Date: 3/13/02 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 reseNe 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 Caterers the opportunity to assist you with your hospitality needs!
Sincerely,
'lIeccf4. '? '7::~
Dennis F. Kirkwood
CheflOwner
Bon Appetit Caterers
MAR-13-2002 16:15
94%
Page 3 of 3
P.03
03/13/2002 15:19 4074221388
CARIJLL'S CORN CRIB
PA(~E 111
Date: Wednesday, March 13, 2002
To: City of Winter Springs
Ho~ly Pierstorff
Phone: 407-327-1800
Fax: 407-327-4753
FrOD1:Caroll's Corn Crib, Inc.
Missy Sackett
Phone: 407-422-1388
Fax: 407-422-1388
Pages: ~
Subject: ~ J
. 0>> ~ ~j~~:~
r r ~! ~/ -j~m'-N .. ~.
~ 'q-<- ;j r ~ ~f~~.
~,
~
MAR-13-2002 15:18
4074221388
97~.-;
P.01
03/13/2002 15:1~
4 tl ( 4:L :Ll.:H:itl
L.Hr<:UL..L.. .;) '~Ur<:H L.r<:.L 0
r ~-i\;l~ '-l"
.1-ppetizer M,enu.
Assorted Cheeses w/crackers
Fresh Vegetable Trays w/dip
Fresh Spinach Dip in Bread Rounds
CaroH'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 accommodate you.
Call me if you have any questions.
Thanks,
Missy
1317 Grand Street - Orlando FI. 32805 Tel"'Fax 407.422.1388
MAR-13-2002 15:18
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P.02
83/13/2002 15:19
4874221388
CAROLL'S CORH CRIB
PAGE 83
OUT Specialty
,. B.B. Q. Pf}Tk Spare Rib.~ - Hickory Smoked - 8Hn
>I< B. B. Q. Chicken - Hickory Smoked -
Char-Grilled Hamburgers
Char-Grilled Hot Dogs
Homemade Baked Beans
Fresh Potato Salad
'" Fresh Roasted Com in the HU.fk w/sweet butter
Chilled Watermelon Slices
ttThc Condiment Bar"
sauerkraut, relish, onion, ketchup, mayo
mustard, lettuce, tomato, BBQ sauce
* B.B. Q. Chi~ken - Hickory Smoked
ljl B. B. Q. Pork Sandwich - Hickory Smoked -18 Hrs.
Char-Grilled Hamburgers
Char-Grilled Hot Dogs
Homemade Baked Beans
Creamy Cole Slaw
>1= Fre.ch R04fted Com in the Husk wl.vweet 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.fh RoiUted Corn in the Husk w/sweet butter
Homemade Brownies
Beveragei
Soda: Coke, Diet Coke, Sprite
* Fresh Squ.eezed Lemo1UUle
Fresh Brewed Ice Tea
Bottled Water
Adult Beverages
Imported and Domes6c Beer
Wine
Desserts
Sheet Cakes
Brownies
Cobbler
Cookie5/Pies
Fruit
II< We can make any changes or additions to any menu selection you desirc, if you
would like somethio.g that 18 not on our menu, just ask and we will accommodatc
you! .
MAR-13-2002 15:18
4074221388
97%
P.03
83/13/288~ lj;l~
4tJ/4LL1,jljO
.....f-tf\.ULL- ..:...; \...l-Jr\." ....., \.... ~
If you thought we just cooked great BBQ...... ...
W We offer theme menus
Greek
Gyros wrrzat~iki sauce
Chicken Pita (nwrlnateJ, grilled chiden breast unders wlsauteed
onions, fresh lettuce &: tomato wla tangy cucumber sauce)
Greek Salad w/feta cheese
Full Carvill!! Station
Roast Beef
Turkey
Ham
Pasta Station
Homemade Red and White Sauces
Fettuccini Alfredo
Macaroni and Cheese
Baked Ziti
Ravioli
Lasagna
Stu.ffed Shells
Italian
SAusage w/erilled peppers & onions
Meatball Sub
Mexican
Poella, Seafood or Chicken
Red Beans and Rice
Black Beans and Rice
Taco/N acho Bar
Tamales
Appetizers
Shrimp Cocktail
Bacon wrapped Scallops
Relish Trays
Fruit and Cheese Trays
Cocldail Meatballs
Bourbon hot dogs
German
Bratwunt w/sauerkraut
Potato Pancake! w/App1esauce
German Potato Salad
Red Cabbage
Beverages
Domestic and Imported Beer
Wine
:Fresh -lJrcwed Ice Tea
Fresh Squeezed Lemonade
Soda
Coffee and Tea
Bottled Water
Oriental
Chicken SAtny w/peanut !lauce
Vegetable Stir Fry w/steamed rice
Fried Rice: chicken, pork, shrimp
Egg Foo Youne. chicken, pork, shrimp
Egg Rolls
Desserts
Venetian TRble
Cakes, Cookies
BrQwnies, Fruit plAtters
Candy, Cobblers
We offer tents, tlJbles and chairs. Full service linens and china to accompany
your event
MAR-13-2002 15:18
4074221388
97%
P.04
~~/~~/L~~L i~;iJ
<oyr-J I ""t~~J,. ..JOe.
FOOD FOR THOUGHT
'" House Specialty
MEATS
. B.B.Q. Chicken -Hickory Smoked
'" .B.n. Q Pork Spare Ribs - Hickory Smoked
* B.B. Q. Pork Sandwich - Hickory Smoked
Roasted Chicken
Fried Chicken
Chicken Breast Sandwich
* Chicken Pita
Chicken Satay
Chicken on a Stick
j: Caroll's Famous Chicken Wings
Bratwurst w/sauerkraut
Roast Beef
Paella, Seafood or Chicken
SIDES
'" Fresh Roasted Corn in the Husk wl.rweet butter
Fresh Potato Salad
Creamy Cole Slaw
Fresh Pasta Salad
Marinated Black BeJll.n Salad
Freshly Tossed Salad
CaesAr Salad
Greek Salad w/feta cheese
Vegetable Medley
Pasta
Fettuccini AI(redo
Lasagna
Baked Ziti
Macaroni & Cheese
Ravioli
Stuffed SheJls
Desserts
Venetain Table
Cakes, Cookies
Brownies, Cobblers
Cheese Cake, Fruit
Cannoti
Char-Grilled Hamburgers
Char-Grilled Hot Dog!!
London Broil
Steak & Chicken Fajitas
Steak & Cheese Sub
Italian Sausage
Meat Ball Sub
Gyros
Fried Catfish
Conch, Shrimp & Vegetable Frltten
Smoked Young Turkey
Glazed Barn
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 Bean!!
Honey Glazed Carrots
Appetizers
Shrimp Cocktail
A.ntipasto
Relish Trays
Fruit & Cheese Trays
Cocktail Meatballs
Bourbon Hot Dogs
Sausage Bites
Beverll!!es
* Fresh Squeezed Lemonade
Soda: Coke, Diet-Coke, Sprite
Fresh Brewed Ice Tea
Beer - Wine
Bottled Water
1317 Grand Street - Orlando PI. 32805 Tel"'Fax 407.422. I 388
MAR-13-2002 15:18
4074221388
97%
P.05
03/13/2002 15:13
4074221388
CARCJLL '::, l":UKf-l (":k 1 b
t-'A\;>t. tlb
UPSCALE MENU OPTIONS
Pork Roast w/Cranberry Orange Sauce
/' Roasted Pork Medallions with Apricot Glaze
Grilled Pork Chops
Sliced Peppered Top Round of Beef wfWild Mushroom Bordelaisc
Grilled J"oodon Broil w/Bernaise Sauce
Grilled, New York Boneless Strip Steak
Grilled Boneless Chicken Breast wILemon Pepper/Blackcned 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 Ridgecf'ost Rd. Orlando, PI. 32806 Te1*Fa;x 407.851.3088
MAR-13-2002 15:18
4074221388
97%
P.06
03/14/2002 14:24 4073555115
t-'AlJC ~:L
CRTERIN6 8'1 THE LJRLENTINO'S
CINfMR, COMMERCIRL [} CORPORRTE CRTfRfRS
339B STERLING LRKE CIRCLE
DU/fOo, fL. 32765
PH:4B7-366- 1441 PR6fR:4B7-3 17-4369 fH:4B7-366-51 '6
03-14-02
CITY OF WINTER SPRINGS
ATTN: HOLLY ASST. TO CITY CLERK
BOARD APPRECIATION DINNER
DA TE---OPEN-04-02 I 07-02 .
NUM. OF GUESTS-------------IOO
TIME: --------7:00 P.M.
LOCA TION TO BE DETERMINED INDOOR I OUTDOOR?
[THE OUTDOORS THE MO. OF MA Y, JUNE, JULY, & AUG.
WILL BE EXTREMLY HOT & HUMID.]
STYLE: HORS DOUVRES 7-7:30 & DINNER 7:30 -8:30
LINEN SERVICE, CHINA,GLASSW ARE & STAINLESS
FLA TW ARE & STAFF ( WAIT STAFF)
RENTAl" COST OF LINENS & NECESSARY TABLE
WARE WOULD BE A.PPROXIMATELY--- $575.00
W A.IT ST AFlF AS NEEDED 5 @ $95.00------$475.00
WE ARE ESTIMATING YOUR BORS nOURVES
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 AMT. TO---------------------$3550.00
t1AR-14-2002 13:42
4073665116
96;~
P.02
03/14/2002 14:24 4073665116
PAGE El3
WE ARE ENCLOSING OUR MENDE SELECTIONS
FOR YOUR PERUSAL & WE LOOK FORW A lID 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 PAST.
THANK YOU,
NORBE.RT VALENTINO
~
CATERING BY THE VALENTINO'S
r1AR-14-2002 13: 42
4073665116
P.03
83/14/2882 14:27
4I:li.:lbb~llb
rH\;lc:. U.l.
CRTfR I NG B'ITHf lJRLfNTI NO'S
CINfMR, COMMERCIRL I} CORPORRTf CRTfRERS
3398 STERLIN6 LRKE CIRCLE
OIlIEOO, FL. 32765
PH:487-366-1441 PRGER:487-317-4569 FH:487-366-5116
PROPOSED HORS D'OEUVRES MENU
SLICED ROASTED BEEF TENDERLOIN W/OEMI ROLLS &
WHIPPED CREAM HORSERADISH SAUCE
SLICED HICKORY SMOKED TURKEY W/DEMI ROLLS &
DEJON MUSTARD SAUCE
COLD SHRIMP TREES WiLEMON WEDGES & COCKTAIL SAUCE
SALMON POACHED IN WHITE WINE W/FRESH DILL & LEMON SAUCE
BRAIDED BREAD RINGS WITH HAM, TURKEY, BEEF & ~.. CHEESE
CUT INTO 1" WEDGES
BLACK BREAD, TURKEY, CREAM CHEESE, CRANBERRY & SPROUT
FINGER SANDWICHES
FRESH FRUIT, ASST. CHEESE, CRACKERS & COCKTAIL BREADS
BEEF & CHICKEN OEMI 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, T~, CHEESE CAKES, COOKIES
r~R-14-2002 13:44
4073665116
96%
P.01
83/14/2082 14:27
4873555115
r'A(,jt, tlL
eRTERING BY THE URLENT/NO'S
CINE/VtR, COMMfRCIRL t; CORPORRTf CRTERfRS
3398 STERLING LRKE" CIRCLE
OlJ/fDO, FL. 32765
PH:487-366-1441 PRGER:487-317-4369 FH:487-366-5116
SAL\DS
PROrosED MENU SELECTICNS
musmus /.1/ FRESH ORANGES & PINEAPPLE
RICE/PEA FODS/'TClMA'I'OES
HCM1US & TABOULI wi PITA fQ:KEI'S
u::M 'f"'AT RED SKrn rorATO SAL. W/FRESH DILL
BRCXXDLI SLAW W 100 FAT HCNEY DIJCN DRESS.
TUNA SALAD W/QiOPP:ED APPLES
OITCKrn SALAD w/QiOPPED PEARS
ROITNI PPSI1\. SAUD wi VffiS.
PASrA & SHRIMP SALAD
SEAFCX:o SAlAD
mESH FRUIT
SEASalAL FRUIT PLA'ITER
SLICED l-lANQ) W / FRESH RASPBERRIES
ASsr. MELON & CITRUS SALAD
~
BRcx:cnLI SPEARS OR FLORETS w/~ OR
PARMESAN
CJRN -ON- THE-OJB W /DIPPING BU'I"I'ER
WHOLE KERNEL mRN W /CRACKED PEPPER
CAULIFr.CMER w I'I'OASTED SEA.SalID CRUMBS
GLAZED BABY CARROrS
FREsH ASPARAGUS W /UltDN
SUGAR SNAP PEAS W /FRESH SAUTED MUSHRCX::MS
GRml BEANS W / AL'1JNDS OR SE:ASCl'lED O<tlMBS
SPICEY BLAO< BEANS
SPINAQf WRAPPED IN PHYLI.D
VEG. SHEPARD'S PIE
sr:rn. -FRllD VffiS.
BAKED APPLES w/~
SUGAR SNAP PEAS W /WHOLE KERNEL CORN
PASTA
PES'ID LINGUINE OR FETI'tJCIlIlE
'IU'-lATO BASIL L~ W/LITE OLIvE On.,
GARLIC & PDlE NUI'S
ROITNI W J'IJFJ:,S & c:m'.AMY GARLIC SAUCE
SAME AS AOOVE WIni SMJKED SAI.M:N
LINGUINE; W /BLAO< BEANS & LEMl'l
IASAGNA W /'f1D..T OR VEGETARIAN
PASTA W/MARlNARA SAUCE ALfRErO SAUCE
, ,
& MEA'T' ~Ar1n:-
r1AR-14-2002 13:44 4073665116
MAJN SAU.DS
CAESAR SAIAD
GRE:EX SAIJU)
~ wi FRESH ORANGES & ORANGE ZE5T DR.
SPINAOI SALAD wI SWEET-$OOR DRESS.
RCMAINE wI FRESH STRAWBERRIES & ~
AU. DRESSlN;S MADE FRESH DA.IL Y
STARrn
ROAS.l'F.D rorA'l'OES W IQ.RLIC & HERBS
lW<ED lIWD Pal'ATOES & SWEET roI'A'IOES
OIEI:OAR aiEES'E MASHED POI'ATOES
D~ ROASTED CUARTERED roI'AWES
SEA.SCmD LeN; GRAIN & WILD RICE W lVEGS.
SEASONID BRCWN RICE
RISOrro (rnEAMY RICE & VEX:;S.)
SPANISlf. RICE
FRIm RICE
FroLTRY
GRn.LED B:::NELESS, SI<nlLESS 0IT0<Dl BREASTS
W/I..flwm-PEPPER, HLACXENED, OR HERB-GARLlC
STIR-FRIED arra<m & FRESH VE):;S.
aiIa<m FAnTAS
BARBF.XXJED arra<m BREASTS
WRI<EY MI~ (BA.a:lN WRAPPID BREAST MEAT)
SE'Jl.SCNED ~ FILF:rS w / CRANBE:RRl:ES
1URKEY SHEPARD I S PIE
ROASrm & ORANGE GrAZED CORNISH HENS
FISH & SEAFCOD
GRILLED smRDFISH OR TUNA W/DILL & LEM:N
BLACJ<ElIlED CAJUN CATFISH
GRILLED ~ FILETS
roPCORl'f SHRn1P
BAKED OCALWPS
c:r:QUII..IE sr. J1I.CIJUES
BAKED CLAM SI'RIPS
96%
P.02
S3/14/2002 14:27
4S73555115
PAGE tl::l
CRTERIN6 BY THE LJRLENTINO'S
CINfMR, COMMfRCIRL V CORPORRTf CRTfRfRS
3398 STERLING LRKf CIRCLE
OIlIEDO, fL. 32765
PRGER:487-517-4369
FH:487-566-5116
PH:487-366- 1441
BEEF -PORK-I>>lB
ROASTED & SLICED WHOLE BEEF TEl'IDERLOIN W/POR'I'OBEUD MUSHR.CCt1S
SITR-FRIID BEEF & VEX:;S.
STEAK FAJITAS
BEEF SHEPARD'S PIE
OITCKEN FRIED STEAK BAKED m WINE SAUCE OR RED SAUCE
BONELESS PORK LOIN ROAST W / APRI<X7I' GLA.ZE & BAKED APPLES
. BBQ BABY BA.a< RIBS
GRILLED PORK OiOPS
HONEY BAKED HAM
OONELESS ROAST LEG OF LAMB W /MINT SAUCE
DESSERTS
0iEESECAKES, PAAI,INE I OKX:. aiIP, AMAR.ETro, PlAIN & TIM-FAT
LOW-FAT LARGE OATMEAL axJKIES
STRAWBEERY SHORT CAKE - REJ:.UCED FAT & SUGAR
ASST. FRESHLY BAKED CAKES - 0i0C., LIME, I...EM:::.N, CARRar, STRAWBERRY, SPICE
KEY LIME PIE
ASST. FRUIT PIES
RUGAIA, CINN. APPLE, RASP. I 0i0C. & PUMPKIN
BIAG( fORESI' CAKE
BRa.JNIES, WAWUT, rnoc. ClITP, WHITE Clio:. aup & PEANUr Q{D>
ENGLISH TRIFLE
BANANA puoornc w /VN:.fUJ..A WAFERS, BANANAS & CXX)L WHIP
PUDDrnG CAKES
BREADY PtJDDI~ W/STRAWBERRY SAUCE
BIRTHDAY CAKES AS ~
MAR-14-2002 13:44
4073665116
96%
P.D3
Villa Capri Restaurant... Great food... old world taste!
Page 1 of2
Home I Lunch Menu I Dinner Menu
ViII a
Capri
RESTAURANT
&PIZZERIA
"Great F~"od. old U70rldTasten
Benvenuto all Villa Capri from Your Hosts, Sal Crivello and Jeff Perillo!
We invite you to enjoy traditional southenl 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 in.complete without sampling our homemade
cheesecake, cannoli or tiramisu.
Villa Capri, qreat food... old world taste!
http://www.villacaprirestaurant.com/
3/14/02
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/olJ/e
l
C Qllt~tG.r_() ~
Hom~ I Lunch Menu I Dinner ME;nu
Web Site Designed and Ho~t~d by:
l)uik Illlernet of Orlando
~")r87r
~
0000
http://www.villacaprirestaurant.com/
3/14/02
Dinner Menu
Home I Lunch Menu I Dinner Menu
Dinner Menu
~.. ;;to,.
<'X--~~'>,..._:.<~ Apinett.zers .:r"~~'~~
..' ~ '<J:~ or Z"" . ~ ':,].!: -
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
,_e.. -<co ",.,.-.!ti', .?,.
.,,~J ~1j~'" SOUp 'it'; '~/t-~:;'
Soup of the Day
~~~~~"9:;(.i'~~ii~.J1j HOUSE SPECIAL TIES r:r~y1
.r~~"i"'--"'~
. .....'~
Zuppa DiPesce - Snapper, clams, mussels, shrimp & calamari in a crushed Italian plum tomato sauce served over a bed
of linguine
Chicken & Shrimp Arrabiatto - Chicken breast & shrimp, sauteed in extra virgin olive oil with sliced Italian sausage,
pepperocinis & a hillt of garlic & red pepper, tossed with penile 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
.. ~," '-&:'. r'<~'t o'~'" \i"'l ~. ~.___~~... @'" "''''-~t\.~. t'1'(. 'ri~~ t!'!'
.:r~~;~,'i;:r'~t;i~~:.r"~g:J-':ft"[.l '~~i)Jrc: ~-7:'~~';f:: .~~~'
01.,.. "-,_ ..;.. ._ ,,_ ."
~ . . ~ ~., ~ ~
r:r'i~~C<--.J.P Seafood ..~~~,;:"-"'"'
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 Diavolo - 10 Jumbo shrimp in a spicy marinara sauce, served over linguine garnished with black mussels
Grouper Joey - Grouper fillets sauteed in butter with sherry, artichoke hearts, capers, onions & mushrooms in a light
marinara sauce
Grouper Putanesca - Grouper fillets, pine nuts, oni~~~:garlic, green ~ black q1lves sauteed in a light marinara sauce
http://www.villacaprirestaurant.com/dinner .html
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
3/14/02
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
Our Seo}ooc! Di.\"hes Are .';el'l'i'd Whh rour Choice (~fa Dinner ~";l1lad OJ' a Clip o/.)'oup.
Smull ('aesar Salad !"'oilaMe !/ddlli'l/lOl 51.(1(1
.;......--z~."" .:x\" TTeal~,.':"'--~'~""^'~~'
.'l~' "~l?,(f-':> V 1 I,' ~":"l:::---
(Ollr veal is(resh. never/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
Our Veal Dishes tire S""',,d IFitli four Choice ofa Dillller Salad or a Cup afSoup.
Plus a Side of /.inguine. Penile or Angel Hair Pasfa If)pped with Marillara S(I/Iee
Small Caesar Salelil tlmilabie - Addiliollal S 1.00
....,-..z~~_~"'\:: Cht.cken .'......--.~~;.0;::
.. ~ '.;J~" .J", ",it ...
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
Our Chicken Dishes Are SelTed Wifh Yvur Chvice of a DII/ner Salad vr a Cup vfSvup.
Plus a Side (~/Lil1gllinc. Pewit! or Angelllair Pasla Topped 11';111 :\farilll.:wo Sauce
SII/OII C""sor 8010d AWlilable - .1(/(/iti<)IIo11 51.(1(1
C~'~~~j; Oven Baked .r~~~~
Capri Familgia - Stuffed shell, eggplant rollatini, 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
htt1"l' I Iv\"",v.; vi II ;1r.;11"1rirest:'l11r::mt.com/di nner.htm 1
Page 2 of 4
S13.95
S13.95
S12.95
S11.95
511.95
$15.95
515.95
S14.95
514.95
$14.95
$13.95
$15.95
$14.95
S14.95
$13.95
$13.95
$13.95
$12.95
5.13. 95
5.11.95
$11.95
3 ,r 4/02
Dinner 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 Oven Hoked ~ishes .'/re Senw! IVith Your Choice of a Dinner Salad or a Clip of So up
Small ('"esar Salad Availab!e - Additiona! SUJ()
_~:';'" ' {'<;", l:!r-.., '~
-'1'- ":V"'_"_.'~:-....--'"' Pasta ,'ii'i''''~''~J'i!
.,' ....~\..ll. j'.," ~{7:)t ,~
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 selVer if you would like to add anchovies - Additional $2.00)
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, Unguine, Penne or Angel Hair served with:
Meat Sauce
Meat Balls
Sausage
Mushrooms
Broccoli, Garlic & Oil
Marinara Sauce (meatless sauce)
Garlic & Oil
Our Pasta Dishes .'ire Se'T"d With Your Choice of a Dinner Salad or a Cup ofSoll{'
Smoll C"c.mr So!ad Avoih,hle - Addi/iona! SI.OO
All our dishes can be prepared for you to take home and enjoy!
~~(~. ^-\<t'. .,,~t~.... tt~=r
:;p '~{;!-,,":t.' PIZZa (.1." '~.:;jt-"':>'
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
http://www.villacaprirestaurant.com/dinner.html
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
3/14/02
Dinner Menu
.::~:G~:'j~~F Specialty Pizza 18"r&it~.{tl'''''~'
(No Substitutions Please)
Pizza 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--::'~ LiZ' Paesano's Menu.r{,~ii'F...P"'
(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
.y,--{:~::Q.........t\;J Desserts r~~l?--""f.
Homemade Cheesecake by jerilyn
Spumoni Ice Cream
Cannoli - filled with our own homemade cannoli cream
Tiramisu (homemade)
Tortoni
Chocolate Cake
.~Z~~.. ,. ~~. -.~
::r.~.:j~" Beverages":;' .~:t,)J>'
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
Wine Available By The Glass or Bottle - Please askyollr server/or a wine list.
Hom~ I LUDCh Menl,J I Dinner Menu
http://www.villacaprirestaurant.com/dinner.htm!
Page 4 of 4
$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
3/14/02
FR0I1 : l) I t~ELL I CATER I t~G
FAX NO. :4077678751
t1ar. 13 2002 03:58Pt1 P2
.~
Wilwlli
C^TERING
C~~pyopow.L-
FaT'
13O'CM"cL-AppY'~V~
Your C~ of Two- of f{orl' V' O-UWe-YS- Serv~ 'Bu.:tler- Style-
FO?' ~H.our
'8a1uuLA~'8~
St:u.(fe.<L \() i.d\t Cr-etb- M ea.t'
stWfE>~ M~OOtni'
FY'~ M~Cap~ 'Filled- \()~ Our Chef ~ SpedaL'B~ofMeat; Tle4'"b1-
a.n.dt Sp~ T oppw w~GY'~ c~ at'\d- aetk.e.d-. A. Gourmet" TY'ecU:/
S~ Scallop
WY'e7.pP~ (;n, '8~ SeKVuL Lw (No pu.c.m,. S(U..(.Ce/
13~ WyapllwWc;tW': C~
M~Curry sJvi-mp Sa,lad,.
A 'D~13~ofGY'UWC~ GCU"Uo cuu:LOniCwa.dd(y ~~(Uwor.
S~ (;n, M L.+1.c/ W01'l.ttmt . C up~
Vinn.er '8~ witJ,., c'h.oi<>> af () n.e.- of the- foUow~
Salad SelectIon
~
13~t~Vi.fP~(;n,(NoS~~P~ It'\.dW~ D~
witJv'F~13aby G~~S~G(:UI"M+t,V~\(,I~T~
A~ S~wi.tht'Ratpbe.ny V~
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PGW~C~~01M'"H~C~
f'~ Orw
is'):; Hi{Jh"'.".., ~2i . I.,.nc;""-,""'. Fiorillo .l:7';i} . 14m! 7t'>i.CHr.f. . f"X l-t(7) io".P.iS~
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FROM : lJ It-lELLl CATER I t-lG
FAX t-lO. : 4077678751
ria. r. 13 2002 03: 59Pti P3
Pasta SelectIon
f'~p~
Pe-t'U'l.et p~ Suve<L W~01..U'" chef ~tt~ Vod..k.a- MCU'"i.+1..aYa- SCtUCe/
or-
T~A1h-e.do-
C~ F~ T~ c.n,~C".ea..mtS~ Toppe<LwWvth.e- F~ Im:pOt'"ted-
P~C~
Vegetable Selection
G,..ee.t'\I'Bea-t'\lA~
F"'~G~G""'e.e.w'B~ Tcmed--cA1.tOl.i.ve-Oa~A~
0,.-
S nb\(I p~ with, Baby CctrY'Ot}-
s~ wf.th, OUN~ Oa ~ F,....eift; tlul>>-
Entre.e Se.lections
por-1vf..i~
Serve<L W"\I ~ t--fa.deira- S~
or-
()YU\lR~ Pr;,me,Rw
Sevved-wuJt,.AwJU4'~flOY~~
or-
BeefBour~
. 0,.-
st:uff-e,(L po,.-1vC~
T~ C~ Ccd'PcvTv Chop~ G,....a1dm-P~ S~ \(Jt.tJ,., y01..U'" chcice.-
ofWU'Ri<:es Cr-a.O- S~ cv wa.a.- ~ ~ocn-u
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FROM :VINELLI CATERING
FAX NO. :4077678751
Mar. 13 2002 03:59PM P4
SBf'"Vfa; Infor"~
type- of Sen-Cau r ~ SUVL.ce-
S~01'l/. C~Wli.dvS~ Flatware-
L iNt.etu A ~ T' ~ WI i.tJ1.- clot.'Jt- No.p~
T~C~l.e<;e,.y. Gla.#Bow~ with" ~ C~O"Y\/'R.~M(.yyew
with-S~ f'Loyal; Oi-tp~
Be.vera.ge-: A~S~~C~
PyLcbPerPer1Ot1t: $27.00 (B~0"Y\/~100 peopte,,)
18 % G Yatu.a;y
l%S~TCC1U
ServLa." Cfuwf1€/. $ 75.00 per ~ (NlMJ1.b.Ew of ~er),' tv-lnv ~min.ed- upo-t'V
~~ CCW1.t ~ me.t'\.W ~t.Or\t)
P~AYe- G~ few "f"'hWty Va-yk fY'0111/'D~
3 -13 -02
P~ J<.e.ep en, M GruL That- NO ~e+1.W W W yi.tte+1,o ~ Sb:m.& We.- W ~ be, MOt"eJ'
~tl~py ro-ttf!1p With-A~ C~UpcwY01.U" R.eq~/
~ Yaw For C~~ V~Ca..ter~ For YO1M'" tVed'!
Beer & W i.ttet S e.r\'U;e,-
V~ CcU:er~ w Ft.tlo/ I ~ed.- w-PYOV~ yow wit'h,ge.er GUtd- Wi-n.e- Serv(.ce.,
Glt" ~C~~ of.
$7.00 Pu PUltOt1t{or ~fOUYtt.OUY F~
T'h4- I n.cludeM
C~oftwo-'D~'8e.e.f'".l-'
Import:.ed-'Beu- - A~ $1.00 Per Penow
W~
Caber~Sau.\I~ W~Z~ Mulot; Char~
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p~ T'hre€/
MAR-13-2002 16:09
4077678751
96%
P.04
MEMORANDUM
TO:
Mayor And City commissio\
Andrea Lorenzo-Luaces, C~lerk
FROM:
SUBJECT:
March 25,2002 Agenda - Regular Agenda Item "M"
DATE:
March 25, 2002
Please find an additional quote that came in after Regular Agenda Item "M" (for the
March 25, 2002 Agenda) had been approved by the City Manager and after Agenda
Packages had been distributed to you.
At our last Meeting, a number of concerns were voiced about food quality and venues,
and making the Board Appreciation Dinner a first class event for all of your appointees
who serve the City of Winter Springs so well. In an effort to assist you in your decision
making - as you know, we invited all of the caterers that we tried to obtain quotations
from, along with the Tuscawilla Country Club and the Winter Springs Golf Club to
provide you with samples.
Due to time constraints, the Tuscawilla Country Club did not provide a sampling for you
this evening, as they had a "big" event planned for tonight. Staff from the Tuscawilla
Country Club did offer to provide you with a sampling of the entree that they are serving
this evening- "Lasagna" - but we felt that other food selections might have been more
appropriate, therefore there is nothing that I am aware of from the Tuscawilla Country
Club. Staff from the Tuscawilla Country Club did of course say that they wanted our
business and invited you all to dine with them at any time (at your own expense) for
further ideas about their dining selections.
The Winter Springs Golf Club explained to us that they did not have enough notice, as
they normally just serve lunch and that Special Events such as our Board Appreciation
Dinner involves the selected food items being delivered, and then cooked on site and
served. The Winter Springs Golf Club did offer to put a sampling together at their Golf
Club, if there was a specific time and date in the near future that could be arranged in
accordance with your schedules. If this is your desire, please advise me as to your
preference.
As always, if I can be of further assistance, please feel free to contact me.
Attachment
DOCS/ci tc I erk/ corresponden cc/ co mmi ss i on/2 00 2/0 2 4 4. d oc
(rom. Dale A Duprat 407.260.5685 To: Holly Pierstorff
Date. 3/21/02 Time: 2:13:10 PM
Page 1 of 2
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
March 21, 2002
City of Winter Springs
Holly Pierstorff
Bus: 407.327.5999
Fax: 407.327.4753
Dear Ms. Pierstorff,
Thank you for contacting Bon Appetit Caterers! The following is the information you requested regarding
your event in July. 2002 for approximately 100 guests from 7:00 p.m.-9:00 p.m.
The menu is designed as a sit down served dinner to include china, stainless flatware and cloth napkins.
Menu
Fresh Garden Salad to Include Chilled Leaf Lettuce, Cucumbers, Onions, Tomatoes and Mushrooms
Served with Ranch Dressing
Chef Carved USDA PRIME "Black Angus" Sirloin Roast of Beef Served with Fresh Horseradish,
Horseradish Sauce and Green Peppercorn Sauce
Long Grain Rice Pilaf
Vegetable Medley
Freshly Baked Rolls and Butter
Key Lime Tarts
Freshly Brewed Coffee Served with Cream, Sugar, Sweet'n Low and Irish Coffee Cups
Assorted Soft Drinks
$19.95/guest, plus tax
We have many options available in various price ranges -- please feel free to inquire.
We shall be pleased to offer freshly prepared samples upon request.
MAR-21-2002 14:25
94%
P.01
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From: Dale A Duprat 407.260.5685 To: Holly Pierstorff
Date: 3/2]/02 Time: 213:]0 PM
Page 2 of 2
City of Winter Springs - 2
Service rate is $21.00 per hour with a (5) hour minimum per server or bartender. If staff is requested to
remain on the job site past the contracted hours, the client will be billed an additional $21.00 per hour per
server or bartender. Service time is based on arrival (2) hours prior to the event for set up. (2) hours for the
event and (1) hour breakdown and clean up. However, service times may vary and the above is the general
rule of thumb.
GRATUITIES ARE NOT REQUIRED, BUT ARE GRACIOUSLY ACCEPTED BY THE STAFF.
RENTAL SCHEDULE
48" Round Table (seats 6-8)
60" Round Table (seats 8-10)
90" Round Tablecloth (fits 36" or 48" table)
108" Round Tablecloth (fits 48" or 60" table)
Samsonite Folding Chair
White Wood Folding Chair
$11.00 each
$13.00 each
$9.00 each
$12.00 each
$3.50 each
$4.50 each
BON APPETlT CATERERS GUARANTEES NO RUN OUTS WITHIN THE SERVING TIME WITH AN
ACCURATE GUEST COUNT.
Receipt of a 50% deposit will reserve the date and time for your function. Prices are subject to change
until receipt of this deposit. Should your guest count exceed the minimum contracted number, an
additional invoice will be issued and payment will be due within 7 days.
Thank you for allowing Bon Appetit Caterers the opportunity to assist you with your hospitality needs!
Sincerely.
~.. '7. 'N:.J.-.d.
Dennis F. Kirkwood
Chef/Owner
Bon Appetit Caterers
MAR-21-2002 14:26
94%
P.02