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Home My WebLink About2003 06 09 Regular C Advisory Board/Committee Appreciation Dinner COMMISSION AGENDA ITEM C Consent Informational Public Hearing Regular x June 9. 2003 Regular Meeting Mgr. / Authorization REQUEST: The City Clerk is requesting the City Commission review the available dates and submitted information for this year's Advisory Board/Committee 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 purpose of this Agenda Item is to request that the City Commission review the attached available dates and information and decide on a date and location and any other related preferences for the 2003 Advisory Board/Committee Appreciation Dinner. BACKGROUND INFORMATION: CITY OF WINTER SPRINGS CITY COMMISSION REGULAR MEETING - JUNE 9, 2003 REGULAR AGENDA ITEM "C" PAGE20F9 The 1999 Advisory Board/Committee 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 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 The 2000 Advisory Board/Committee Appreciation Dinner was held at the Tuscawilla Country Club (Magnolia Room - 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 Advisory Board/Committee 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 pricefood/beverage and service for this event: $1,900.00 The 2002 Advisory Board/Committee Appreciation Dinner was held at the Tuscawilla Country Club (Magnolia Room - main Ballroom). Other than setting up the place cards, and the welcome and gift tables, and handling some last minute details, all other arrangements were handled by the Tuscawilla Country Club staff. For this event, we added a Hors d'oeuvres Reception prior to the serving of dinner which was very well received. (Note: Additionally, although not paid for by the City - as a Bar was CITY OF WINTER SPRINGS CITY COMMISSION REGULAR MEETING - JUNE 9. 2003 REGULAR AGENDA ITEM "C" PAGE30F9 located in the same area that the Hors d'oeuvres Reception was held, a number of guests did purchase alcoholic beverages. Again, even though not paid for 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: $500.00 and Approximate price Hors d 'oeuvres/food/beverage and service for this event: $3,330.00 ADDITIONAL PRICING INVOL VED WITH PREVIOUS ADVISORY BOARD/COMMITTEE APPRECIATION DINNERS: Invitations (including postage )lPrograms: Approximate price for 1999 Event: $125.00 Approximate price for 2000 Event: $150.00 Approximate price for 2001 Event: $250.00 Approximate price for 2002 Event: $280.00 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 Approximate price for 2002 Gift (Engraved Marble Paperweight): $1,345.00 "Favors" from the Mayor and City Commission for EVERYONE that attended event: Approximate price for 1999 Favor (Tree - "Seedling"): $110.00 Approximate price for 2000 Favor (Embossed Stationary): $65.00 Approximate price for 2001 Favor (Embossed Mints): $40.00 Approximate price for 2002 Favor (Stemmed Flowers and Tulle Covered Scented Votive): $165.00 . As a summary, the following is an approximate total of most of the costs for the past four (4) annual Advisory Board/Committee Appreciation Dinners: CITY OF WINTER SPRlNGS CITY COMMISSION REGULAR MEETING - JUNE 9, 2003 REGULAR AGENDA ITEM "C" PAGE40F9 1999. Senior Center $4,385.00 2000 Tuscawilla Country Club $3,465.00 2001 Winter Springs Golf Club $3,890.00 2002 Tuscawilla Country Club $5,670.00 CURRENT CONSIDERATIONS: At the May 27, 2003 City Commission Special Meeting, under "Reports," the City Commission discussed this year's Advisory Board/Committee Appreciation Dinner, and requested that information be brought back to the City Commission for their consideration. If a Friday evening is selected, consideration of giving guests time to get home from work, etc. should be considered. Last year for the Advisory Board/Committee Appreciation Dinner, we added a Hors d'oeuvres reception, prior to the dinner service which seemed to be well received. Attachment "A" 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. ALL-INCLUSIVE VENUES: Tuscawilla Country Club: ~ Pricing would include everything other than Invitations, Postage, Programs, Advisory Board/Committee Appreciation Gifts, and favors ~ The 2000 Advisory Board/Committee Appreciation Dinner that was held at the Tuscawilla Country Club averaged about $24.50 per person ~ The 2002 Advisory Board/Committee Appreciation Dinner that was held at the Tuscawilla Country Club averaged about $38.00 per person, including Hors d'oeuvres, dinner, dessert, service, and gratuity ~ Current pricing at the Tuscawilla Country Club is approximately $45.00 per person, including Hors d'oeuvres, dinner, dessert, service, and gratuity ~ For sample menu selections and pricing for Tuscawilla Country Club, please refer to Attachment "B" OTHER VENUES: ADDITIONAL SUGGESTIONS THAT COULD BE INCLUDED: CITY OF WINTER SPRINGS CITY COMMISSION REGULAR MEETING - JUNE 9, 2003 REGULAR AGENDA ITEM "C" PAGE 5 on Winter Springs Golf Club: ~ Pricing would include everything other than Invitations, Postage, Programs, Advisory Board/Committee Appreciation Gifts, and favors ~ The 2001 Advisory Board/Committee 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 $37.00 per person, including only Hors d'oeuvres, dinner, service, and gratuity - NOTE: A Dessert quote has not yet been received (which will increase the final quote) ~ For their suggested sample menu and pricing for the Winter Springs Golf Club, please refer to Attachment "c" Winter Springs Civic Center: If the City Commission selects the Winter Springs Civic Center, a caterer will also need to be selected. ~ For sample menu selections and some pricing for Caterers, please refer to Attachment "D," and "E." ~ If this event is to be held at the Winter Springs Civic Center, in addition to obtaining the services of a Caterer, then the following will need to be rented: China, silverware, centerpieces, and decorations. Approximate costs would be in the range of about $600.00. ~ Additional costs would also be required for Invitations, Postage, Programs, Advisory Board/Committee Appreciation Gifts, and favors. ~ For sample menu selections and some pricing for a couple of Caterers that responded to our requests for information, please refer to Attachment "D," and "E." Some ideas that the City Commission may wish to include which have not been officially incorporated before, but which would require additional funds - but would also lend a wonderful ambiance to this event: ~ Have background music provided by a Harpist or a small musical ensemble to play classical music (approximately $300.00 - $500.00, based on availability) CITY OF WINTER SPRINGS CITY COMMISSION REGULAR MEETING - JUNE 9, 2003 REGULAR AGENDA ITEM "C" PAGE 6 OF 9 ~ Serve complimentary wine with dinner (prices vary depending on provider and selections) ADDITIONAL CONSIDERATIONS: What may also be of interest to the City Commission is what other local municipalities do to honor their Advisory Board/Committee Members. The following information is based on what other municipalities have done over the past few years: Altamonte Springs: ~ 200-300 Attendees (Board/Committee Members and their guests) ~ No specific theme is used as the event is held during the December holidays ~ No dress requirements but their Board/Committee Members like to dress up for the event ~ Buffet style dinner (includes various stations such as Pasta Station, Italian Station, Carving Station) held at either the Altamonte Springs Hilton Hotel or Embassy Suites (cost for food ranges from $10,000.00 - $12,000.00) ~ Musical Accompaniment - usually a piano player or keyboard player with background music ~ Ornaments of city buildings/scenery are given as gifts - in 2002 pins with year bars ~ Polaroid photograph given out in a holiday ornament to each as they leave ~ Approximate cost of their entire function: $17,000.00 to $18,000.00 dollars Casselberry: ~ 100-125 Board/Committee Members and Guests attend ~ Formal evening held always in March ~ Usually held at German American Club; Country Clubs (not necessarily in City); or Senior Center and sometimes events are held out of the City - one event was held at Heathrow ~ Buffet style dinner with appropriate Wine served with dinner; and Beer/Wine/Cocktails/Open Bars have been offered prior to the serving of dinner, depending on the location of the event CITY OF WINTER SPRINGS CITY COMMISSION REGULAR MEETING - JUNE 9, 2003 REGULAR AGENDA ITEM "C" PAGE70F9 Casselberry (continued ~ Plaques or Attache Cases with City emblem have been given as gifts of appreciation ~ This past year they had a Harpist for musical accompaniment ~ Also have honored a "Volunteer of the Year" ~ Approximate cost of their function: $5,000.00 dollars Lake Mary: ~ Does not hold Appreciation dinners Longwood: ~ 80-90 Board/Committee Members and Guests attend ~ Buffet style dinner at the Rolling Hills Country Club and in May of 2003 held at their new Community Building ~ Theme for May 2003 event was a Historic theme ~ Tiles with historical buildings printed on them; candy jar with engraved Community Building (this year) have been given as gifts of appreciation ~ Approximate cost of their function: $3,000.00 to 3,500.00 dollars Oviedo: ~ Does not hold Appreciation dinners Sanford: ~ Has not held any Appreciation Dinners in the past 2 or 3 years, but they will probably start holding such events, possibly later this year Winter Park: ~ 200 Board/Committee Members and Guests attend ~ Usually held in a City building ~ Sit down or buffet dinner with a themed atmosphere (one year the theme was the 50's; another year the theme was Jimmy Buffet - with Margarita's; this year, the theme is a usa show [with an actual live usa type show] and Apple Pie for dessert) ~ Live band ~ Small jukeboxes; Uncle Sam hat (this year) were presented as gifts of appreciation ~ Approximate cost of their function: $8,000.00 - $16,000.00 (this year) dollars CITY OF WINTER SPRINGS CITY COMMISSION REGULAR MEETING - JUNE 9, 2003 REGULAR AGENDA ITEM "C" PAGE 8 OF 9 FUNDING: A deposit will most likely 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 other 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 due to normal price increases and with the inclusion of some additional Advisory Board/ Committees Members. Note: As there is approximately only $2,700.00 currently in the "Mayor's Promotional Expense" Line Code, 1100-54800, we will need a supplemental appropriation from the General Fund in the amount of $3500.00 to cover the proposed expenses for this event. This supplemental appropriation dos not consider any other expenses (not related to an Advisory Board/Committee Appreciation Dinner) that probably will arise over the next few months. 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 2003 Advisory Board/Committee 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. ATTACHMENTS: A. Suggested available dates for the 2003 Advisory Board/Committee Appreciation Dinner CITY OF WINTER SPRINGS CITY COMMISSION REGULAR MEETING - JUNE 9, 2003 REGULAR AGENDA ITEM "C" PAGE 9 OF 9 B. Menu/pricing for the Tuscawilla Country Club C. Menu/pricing for the Winter Springs Golf Club D. Menu/pricing for Puffn'StuffCatering E. Menu/pricing for Petty's (Meats) Catering COMMISSION ACTION: ATTACHMENT "A" POSSIBLE DATES AVAILABLE FOR THE 2003 ADVISORY BOARD/COMMITTEE APPRECIATION DINNER TUSCAWILLA COUNTRY CLUB WINTER SPRINGS CIVIC CENTER JULY JULY Saturda)'. .Iuly 5, 2003 Sunda)', July 6, 2003 Sunday, .Iuly 6, 2003 Friday. .Iuly 11,2003 Saturda)'. ,'uly 12.2003 Sunday. ,Iuly 13,2003 Frida)'. ,'ul)' 18.2003 Saturday, .Iuly 19.2003 Sunday, July 20, 2003 Sunday. July 20, 2003 Sunday. ,Iuly 27, 2003 Sunday. .Iuly 27, 2003 AUGUST Friday, Augu~t I. 2003 Salurday. A\I~\ISI 2.2003 AUGUST Friday. ,\ U~\I~I I. 21103 SUnlhlY, Augu~t 10.2003 Friday, Aug\l~t 8. 2003 Sunday, Augu~t 1O.20ll3 WINTER SPRINGS GOLF CLUB JULY Saturday. ,Iul)' 5. 2003 Friday. ,July I I, 2003 Saturday, ,'uly 12.2003 Frida)'. Jul)' 18,2003 AUGUST .------------...... --- / - .- (' SPECIAL DATES TO CONSIDER Independence Day (Cily Holida)) Friday. Jllly 4, 2(J(H Friday. Augusl 15,2003 Friday. ,\ ugust 15. 2l1l13 Sund:.y. August 17. 20113 Sunday, August Ii, 20U3 Friday. August 22, 2003 FridllY. August 22,20(13 Slllul'day. Augn~l 23. 2l1OJ Sunda)', Augu~t 24. 20113 Sunda)~August24.2003 Fridny. August 29,2003 Sunday. AuguSI 31. 20113 SundllY. August 31. 2003 SEPTE/lofBER Friday. Seplember 5. 2003 SEPTEMBER Friday. Seplember 5. 2003 Salllrday. St'ptember 6. 20113 Sunday. St'(ltemher 7, 20113 Sund3)'. Se(ltemher 7, 20113 Suuday, Se(ltember 14,2003 Friday. St>(ltemher 12,2003 Saturdll)', September 13.2003 Sunday. Septembt'r 14. 20113 Friday. Seplemher 19.21103 SundllY. September 21. 2003 Friday. Seplemher 26. 2003 Sunday. September 28, 2003 Frida)'. Seplemher 26, 2003 Sunday, Septembt~r 28. 20113 Friday. t\ ngust 15.20(13 Salurday. Angusl 1(;.20113 SEPTEMBER - .-t; r./ . , ~~~'pte Iher _2 _, II Sal~-;;Y:-Scptem ler 13.~, f'.;d,y. S<p"mh" ,/"" ;-) \, Florida Leaglle O/Cities ,11111I/1/1 COllji'rellc<, AllglIsll4-16,20(H Lahor Day (Cily Holida)) MOllday, S<,plelllha I. 2003 A TT ACHMENT "B " Note: When the Tuscawilla Country Club was contacted for sample Menu items and related pricing, they provided the attached sample quote. Please consider this just as a "suggested" Menu (with related pricing). For additional information, please see the attached menus for additional dinner suggestions. ",un uc u.:J U.:J:.lfP luscaWllla ~oun~r~ ~lUD 'tU"I-;.:Hj~-l::tU~ p.2 TUSCOIl'ilIa Coulltry Club /500 Winter Springs Blvd., WiI,ler Springs, FL 32:fkillller Reception Day Friday Ti me In 07:00 pill Estimate 100 Host Mn Andrca LU<1cCS Datc 7/111/2003 Cocktails 07:00 pill Guarsl/1tee City Of Win tel' Springs Typc Dinncr Recaption Meal 07:45 pm WOl'k (407) 327 5955 1126 East S R 434 Room MaRllOlia Timc 0 u t 11 :00 pm Home (407) Winter Springs FL 32708 . EiLX (40Il3274753 Al'.ct ll2082 Tnt; 5114 Horsd'Oeuv Butlered I Spinach & Willer Chestnut Stuffed Mush 125,00 125,no I Sun-Dried Tomato & olivt: Bouchee 125,00 125,00 S:lhlll The Sunflower Salad Romaine Ccebcrg & Friscc tossed w/ cuculIlbt:rs tomatoes,a Ifal fa sprouts,sunno wt:r,crou In ns tossed wi house vinaigrette choice of rhe following client will give final count 5 days prior Entrees 100 Per Person charge includcs Salad & Entree' 33,95 .1,395,00 Dessert & Beverages (non-alcoholic) Entrees J;jzz-fe~tlilet SlUrred w/rock sluimp & masted garlic; pan seared & loppcd w/ Hollidaise Black &. Blue blackcnedchickcll breast,loppcd w/maytag bJeu cheese and Broiled to perfection Hors~radish Clusted Salmon, crusted in fresh horseradish & toppt:d w, spinach cream sauce Vegetable ehd's choice of vegetnble Starch Chef's choice of starch Brelll! Club Rolls and Butter Dessert To be delel1l1ined Beverages Unlimited sodas included in price Coffee, Decaf; Hot and ICI: Tea SetUp I Magnolia Room Charge 200.00 200,00 Cash Bar Available Misc Club Centelpieces at no charge Rcgistmtion Table SclVp Round Tables of S Head Table AN Wireless Microphone and Podium Photos Speaker After Diruler Lincn Floor Length Linen On tables Ivory 1'llblc Cloth 120"s/ Burgundy Napkins r have reviewed the Evcnt Order and understand Ihe Conlracl. I ngree to pay all costs within. A non-rcfundable deposit is required to confirm the dale, A tinal guarnl1tcc is due five days before lhe event. This gucu"ul1tee count will serve a lhe final billing amOllnt and Il1n}' not be decreased, food Bur Mise- 20'% S.c. $3,645,00 Tax 0,00 $0,00 Less De(Josits 0,00 5200,00 1'O(ill Due $4,574.00 729,00 Signed: Dale: << , . ., irars'lfjOe'uvres,- . ~ ~:) 2' :':. J.,' c ,J Cold Selections (Priced per 100 pieces) Bruschetta on Garlic Rounds - $100.00 Club Finger Sandwiches - $150.00 Assorted Cold Canapes - $150.00 Fresh Strawberries - $175.00 Fruit Kabobs - $150.00 with Chambourd Mousse Shrimp Cocktail - $275.00 Hot Selections (Priced per 100 pieces) Assorted Stuffed Mushrooms .....~....... $ 125.00 Blackened Grouper Bites ................... $ 150.00 Beef Duxelle En Croute ...................... $ 150.00 Kabobs: Bacon & Almond Stuffed Dates ......... $ 125.00 Beef.................................................... $ 150.00 Crab Rangoon........................... .......... $ 125.00 Chicken................. ......... .................... $ 150.00 Coconut Shrimp .................................. $ 225.00 Shrimp ............................................... $ 225.00 Coconut Chicken Tenders ................... $ 150.00 Oriental Spring Rolls ......................... $ 125.00 Chicken Medallions ............................ $ 150.00 Portabello Purses ............................... $ 150.00 Chicken Sate ....................................... $ 150.00 Potato Knishes ................................... $ 100.00 Italian Sausage En Croute................... $150.00 Rumaki .............................................. $ 125.00 Mini Crab Cakes ................................. $ 150.0'0 Seafood Fondue ................................. $ 100.00 Mini Quiche ........................:............... $125.00 Scallops in Bacon .............................. $ 175.00 Vegetable Tempura .............................. $ 100.00 Spanakopita ....................................... $ 125.00 The Club's Carvery (Prices 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 Items Served with Condiments & Fresh Baked Mini Rolls. A $35.00 Carver Fee is required. ~ '+, ?I: :J{ors {fJOeuvres ?~I ,. ~. . {;~ . , JJ Cold Selections (Priced per 100 pieces) Bruschetta on Garlic Rounds- $100.00 Club Finger Sandwiches - $150.00 Assorted Cold Canapes - $150.00 ' Fresh Strawberries - $175.00 Fruit Kabobs - $150.00 with Chambourd Mousse Shrimp Cocktai1- $275.00 Hot Selections (Priced per 1 00 pieces) Assorted Stuffed Mushrooms ............. $ 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 Italian Sausage En Croute................... $ 150.00 Mini Crab Cakes ................................. $ 150.00 Mini Quiche ........................................ $ 125.00 Vegetable Tempura .....:...............,......... $ 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 Rumaki ................:............................. $ 125.00 Seafood Fondue ................................. $ 100.00 Scallops in Bacon .............................. $ 175.00 Spanakopita ....................................... $ 125.00 The Club's Carvery (prices 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 Items Served with Condiments & Fresh Baked Mini Rolls. A $35.00 Carver Fee is required. ~ %e Sit Vown Vinner All entrees served with Tuscawilla House Salad, Chef's selection of Starch and Vegetables, Rolls an,d Butter, Coffee and Tea, Chicken Francaise 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 & Marinara 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 Wales Grilled Chicken Dexelle Stuffed with Spinach & Mushrooms & Served with a Port Demi Glace. Chicken St. Augustine Artichoke Hearts, Red & Green Peppers & Julienne of Carrot Topped with a Light Ginger Sauce. Chicken Cordon Bleu Bonlesss Breast of Chicken Stuffed with Ham & Swiss Cheese, Roast Pork Loin Prepared with Sundried Tomato, Caramelized Onion & Peppers 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, Bordeliaise Sauce or Herb Shailot Mustard. New York Strip Steak & Lobster Tail -.;;;:......:;. .-"~ .." '. 1 '".: . ..." ';li/iitioirarJitcc~~ ah}'"k~ijY'" q ,~~ ",',' ,., ! ,r.p , ,.eM"', " " ~,'~';': ~" . J,l;~ ' ',' ,ii" :" '~.' ~b;" *__ '*1. . : ~.. , " ~ ' . ,'. f: // if "1 . ;,1 . J f (ii' (! '/f ? Pasta Station Tortellini, 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 p~r person Wok Station Chicken Teriyaki, Fried Rice, Oriental Dim Sum & Dipping Sauces. $6.50 per person Chef's Stations Crepe Station Asparagus & Chicken Crepes. Fresh Vegetarian Crepes & Fruit 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 International Coffee Station Gourmet Coffees, Demitasse Assorted Cordials, Fresh Cream & Garnishes. $4.50 per person Chef's Attendent's Fee - $35.00 Other tfJisp rayed I terns 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 Crudite Fresh Seasonal Vegetables Served with Dip., (Serves 100) $175.00 per tray Cold Spiced Peeled Shrimp Approximately 100 pieces. (Serves 30 people per bowl) $275.00 per tray ~, ATTACHMENT "C" ~~IL~IL044 lO.~~ 401",1:>0",0':21:> Ll~A rl'<WAY PAGE 82/85 Winter Springs Golf Club Menu Options APPETIZERS $15.95 per person (Choose any five selections) Stuffed Mushroom Caps wI seafood stuffing Polish mistakes min.iature toa.'lt w/sausage Egg rolls Vegetable platter w/rsnchor bleu cheese Sweedisb meatbalJs Qucsadilla wraps Fried cheese Pot stickers (stuffed jaJapeIJos) Chicken Wings Fruit platter Shrimp cocktail Chips / saLsa Assorted. finger sandwiches Potato puffs Stuffed black oIiveswith cheese Mini quiche PAST A $14.95 per per.YO" (choose olle main course) Spaghetti in a meat sauce Baked ziti Lasagna Fettuccini Alfredo CHICKEN $16.95 per person (choose one main course) Chicken Cordon Bleu Roasted chicken with parsley and garlic Chicken marsala Chicken parmesan Pecan encrusted chicken BEEF 19.95 per person (choose OIre main course) Beef Tips Sliced roast beefv..ith a mushroom gravy Beef stroganoff over noodles or rice Prime Rib ($1 extra per person) ~~/~~/~~44 Ib:~~ 4~ l:::lbb:::lfj':lb Ll=>A l"t'l:lLJAY rH\.:Jc:. r.J.J1 r.J;.I SEAFOOD $21.95 per person (choose DIre main course) Lemon Sole,with lemon buttet Baked fresh salmon Breade<l cod Shrimp Scampi SIDE DISH SUGGESTIONS (Choose any two to go with main course item) Broccoli spear with butter and lemon sauce Baked Potato Brussel sprouts, Asparagus wI heamaise sauce Green beal) aJmondine Green bean casserole Mixed vegetables Zucchini and yellow squash Com on the cob Garlic mashed potatoes Twice baked potato Parsley potatoes Pasta with nlfredo sauce SALAD (choose olle) Caesar Mixed garden green Fruit salad Jello and fruit salad ""All dinners include dinner rolls) iced tea and coffee. Price does not include 7% tax and 20% Gratuity. NOTE: For each additjona) main course item served on buffet or plate, please add an additional $6.00 per person. An additional Prime Rib course will be an additjonal $7.00 per person ~~/23/2844 15:25 48735530'35 LISA FRIDA'! FA(~!:. r.l'l/ r.l:J Winter Springs Golf Club Group Event Contract Organization City of Winter Springs Address Event Date Type Start Time Start Telephone 407-327-5999 Fax 407-327-4753 Item Oty Price Tax Rate Total Appetizers 100 12.00 ,7 1,284,00 Dinner 100 16.95 .7 1,813.65 Gratuity 1 579.00 ,7 619,53 Subtotal Tax Total $ $ 3,717.18 Confirmation Deposit $200,00 Balance Due Due Date Due Date Course Prep. N1A Special Contests N/A Food & Beverage Assorted appetizers will be served at 7:00 p,m. This will include 3 different types. ., chicken dinner will be served at 7:30 to incrude dessert. There will be a cash bar, No dance fioor needed. There will be a mic, and podium provided, No room charge. *Chicken dinner will include 3 side dishes, coffee, iced tea and rolls. 85/29/2844 15:25 4873553895 LISA FRIDAY PAGE 05/05 Winter Springs Golf Club Group Event Contract (Continued) Additionallnstr. Winter Springs 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 unless event guarantees a. minimtun of 130 players. -Final nwnbers of golfers and those eating food must be reported to Joe Keene, General Manager or Ed, Director of Golf no later than five (5) days prior to tournament Number of volunteers who will be eating must also be included at this time. * All tournam~ts requiring donated beverages and or food., must pay a corkage fee aod be listed in this contract as such. Donated beverages must be in cans or plastic and be deUvered the day before the tournament by vendors onJy. Donated beverages must be disbursed by Winter Springs employees and may not be consumed in the Clubhouse. .Pinal pairings are due 48 hours before each event so that Winter Springs may provide cart sjgns and score sheets fur your ovent. · A gratuity of20% will be assessed to all food and beverages purchased at Winter Springs as pee contract. *Jftoum,ament is cancelled by client less than ten (10) days prior to scheduled date, cli~nt is responsible for entire contracted am.OUl1t. , *Qnce the: 9;gned contract has been returned to Winter Springs, our Oper'dtions Department will take C<lrt: uf all inquires or chang~ Any questions at this time should be directed to either Joe Keene, General Manager or Ed. Director of Golf. *Ifthe number oftoumament participants increases or decreases by more than 10%, notice to WiJ)~ Springs must be made no later than 2 weeks prior to tournament. ilfToumament cancellations must be at least 2 weeks prior to event. The deposit will be retumed if the event is cancelled prior to the two (2) week deadline. · Winter Sp.rings requires all golfers to wear a collared shirt and is a soft spike facility. Each participant" must have the,ir own set of golf clubs, Date Winter Springs Vate ATTACHMENT "D" ~ ct~-~;'tjl rpUffN~ ~ " " E R \ ;' ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 A LA CARTE CHILLED HORS D' OEUVRES with traditional cocktail and remoulade sauces ASSORTMENT OF GOURMET BRUSCHE'ITA mushroom and parsley, tomato basil, and/or calamata olives and herbs PESTO AND TOMATO TOASTS topped with thinly shaved parmesan cheese TOMATO & BUFFALO MOZZARELLA SKEWERS marinated buffalo mozzarella skewered with cherry tomatoes and fresh basil MUSHROOMS AND PROSCUI'ITO presented on a bamboo skewer GOAT CHEESE STUFFED CHERRY TOMATOES blended goat cheese, ricotta and prosciutto stuffed in a cherry tomato STRA WHERRIES F1LLED WITH BOURSIN CHEESE IMPORTED BRIE WRAPPED IN PUFF PASTRY GARNISHED WIlli EXOTIC FRUIT AND GINGER SNAPS Choose from fillings of praline & pecans; Raspberries or Sun-dried tomatoes & mushrooms FRESH FRUIT BROCHE'ITES pineapple, cantaloupe, honeydew and strawberries presented on bamboo skewers and served with honey rum sauce FRESH SEASONAL FRUIT DISPLAY served with a berry yogurt dip IMPORTED & DOMESTIC CHEESE DISPLAY Served with a selection of crisp gourmet crackers FRESH VEGETABLE CRUDITE broccoli, zucchini, squash, tomatoes, radishes, carrots & cauliflower, with peppercorn ranch LARGE FARMER'S BREAD LOAF Filled with chilled spinach & water chestnut dip, served with fresh vegetables & bread cubes CHUNKY CHICKEN SALAD BOUCHEE garnished with a champagne grape BLACK BEAN, TOMATO & CILANTRO SALSA offered with white tortilla chips CHILI CON QUESO DIP Offered with white corn tortilla chips NINE LAYER TEX MEX DIP offered with white corn tortilla chips SMOKED BEEF T ARTLETS parmesan cream in a pastry shell garnished with sliced smoked beef, chunked artichoke and tomato CAJUN GRILLED SHRIMP with a red pepper cream, on a cucumber slice CHILLED GULF SHRIMP SHRIMP SALAD BOUCHEES garnished with baby cocktail shrimp AHI TUNA TA.RTARE Presented on crisp pouito gaufrettes SEARED GINGER CRUSTED AHI TUNA Served atQp garlic toast SHRIMP SUSHI wrapped with nori, served with a soy dipping sauce CALIFORNIA ROLLS Jasmine rice rolled in nori with crab, carrot, cucumber, avocado, served with soy, wasabi & pickled ginger SPICY TUNA ROLL Served with soy, wasabi and pickled ginger CHILLED ASPARAGUS WRAPPED IN SMOKED SALMON with a dill cream ASPARAGUS SMOKED TURKEY ROULADES with herbed cream cheese MINI CROISSANTS, filled with sliced honey glazed ham, roast beef or smoked turkey and offered with grain mustard ASSORTED KEY WEST PINWHEELS turkey & provolone, ham & Swiss or vegetarian, with avocado, diced tomato & cream cheese MINI DELI SANDWICHES silver dollar rolls filled with sliced ham, roast beef & smoked turkey, grain mustard and mayonnaise FANCY FINGER SANDWICHES selection including ham, egg, pimento cheese or chicken salads, garnished with pickles &' olives DECORATIVE PLA'ITER PRESENTATION OF SLICED MEATS WIlli ELABORATE GARNISHES AND FRESHLY BAKED ROLLS, CHOOSE FROM THE FOLLOWING: HERB CRUSTED TENDERLOIN OF BEEF with horseradish cream & grain mustard MARINA TED TOP SIRLOIN OF BEEF with horseradish cream & bCarnaise sauces BONELESS PORK LOIN with pineapple ginger chutney HERB CRUSTED BREAST OF TURKEY with grain mustard & mayonnaise 2002 ~ ~- ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 A LA CARTE HOT HORS D' OEUVRES THAI CHICKEN CAKES served with a cucumber dipping sauce COCONUT CHICKEN BROCHETTES marinated chicken breast rolled in coconut served with a honey dijon mustard SESAME CHICKEN BREAST SKEWERS Finished with hoisin sauce CHICKENTENDERSTmPS served with a honey mustard sauce CHICKEN BREAST BROCHETTES choose from the following selection of sauces to include Marsala wine, artichoke creme, mushroom hunter sauce, garlic tomato concassse', honey Dijon, sweet n' sour or peanut sauce HOT AND SPICY CHICKEN WINGS offered with celery and bIeu cheese dip BUFFALO STYLE CHICKEN TENDERLOINS served with honey mustard and bleu cheese MUSHROOM AND PARSLEY PASTA PURSES finished with a shiitake mushroom sauce MINI QUICHE T ARTLETS pastry shells filled with spinach & feta cheese BAKED BLACK BEAN & ROASTED PEPPER DIP served with tortilla chips CORN FRITTERS with a sweet chili sauce TOMATO & BASIL STUFFED ARTICHOKE artichoke hearts filled with a combination of sun-dried tomatoes, basil and cream cheese rolled in seasoned breadcrumbs HOT SPINACH AND ARTICHOKE DIP served with white corn tortilla chips BAKED ARTICHOKE BOTTOMS with herbed Gorgonzola bIeu cheese ARTICHOKE TARTLETS topped with creme fraiche and chives MINIATURE TWICE BAKED NEW POTATOES seasoned whipped potatoes in new potato shells SPINACH & FET A PHYLLO TRIANGLES TANDOORI PRAWNS seasoned with coriander and fresh ginger presented on skewers (3 shrimp per skewer) SEA SCALLOPS WRAPPED IN BACON served with a plum sauce SHRIMP VOL.AU.VENTS gulf shrimp baked with herbs in a pastry shell MUSSELS WITH PROSCUlTTO sauteed prosciutto with garlic and parmesan cheese, on steamed mussels in its natural shell KEY WEST CONCH FRITTERS served with a key lime mayonnaise GULF COAST CRAB CAKES pan seared and served with a caper mayonnaise HOT PARMESAN CRAB DIP served with toasted French baguette rounds CHILI PRAWN SKEWERS SHRIMP SCAMPI jumbo shrimp sauteed in garlic lemon butter offered with toasted garlic rounds PRAWNS IN CRISPY WON TON PIECES offered with an Asian peanut sauce COCONUT SHRIMP offered with fruit chutney GOURMET MEATBALLS choose from the following selections: Swedish with stroganoff sauce, Polynesian with pineapple and sweet n' sour sauce or Italian with marinara MUSHROOM CROSTINI wild mushrooms sauteed with fresh parsley and thyme on toasted baguettes WILD MUSHROOM TARTLETS with goat cheese BAKED STUFFED MUSHROOM CAPS choose from spicy crab momay, spinach & feta, Italian sausage or duxelle MINI MEAT PIE CUPS with fresh tomato and mixed herbs BEEF TENDERLOIN KABOBS with tomatoes & bell peppers, with bordelaise sauce LAMB KORMA PIES curried lamb in a pastry cup, topped with coriander 2002 ~ -- ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 A LA CARTE SPECIALTY HORS D' OEUVRES -PRESENT A TIONS- ITALIAN ANTIPASTO DISPLAY inly sliced Italian meats, marinated vegetables, cheeses and breads BUILD A BRUSCHETTA slices of toasted Tuscan breads with grilled eggplant, sun dried tomatoes, peppers, capers, calamata olives, prosciutto, asiago and mozzarella cheeses -SEAFOOD ITEMS- LOBSTER SALAD ON BRIOCHE ROUNDS garnished with creme fraiche and golden caviar PETITE SHRIMP & ARTICHOKE TARTLETTES topped with garlic breadcrumbs GRILLED SWORDFISH MEDALLIONS with a cilantro plum tomato salsa on toast points SMOKED SALMON MOUSSE ON BASIL CRISPS with champagne mustard SMOKED SALMON ROLL-UPS with romaine, cucumber and dill cream cheese SLICED SMOKED OR POACHED SALMON accompanied by a dill cream cheese, cucumber, red onion, capers, tomatoes and black bread GULF SHRIMP WRAPPED IN SNOW PEA PODS brushed with garlic butter RAGOUT OF LOBSTER & MOREL MUSHROOMS IN TARTLET SHELLS BAKED CRAB MORNA Y stuffed into garlic roasted new potatoes SHRIMP WELLINGTONS accompanied by a key lime caper mayonnaise, -SPECIALTY DIPS- SMOKEY BACON AND AGED VERMONT CHEDDAR FONDUE with whole grain breads and fresh vegetables SHRIMP ETOUFFEE offered with Cajun dusted pita points CHOCOLA TE KAHLUA FONDUE with marshmallows, pound cake and fresh fruit -BEEF ITEMS- ROAST BEEF ROLL stuffed with red peppers and .boursin cheese MINIATURE VEAL OSCARS presented on brioche toast rounds topped with crab, asparagus and sauce hollandaise - VEGETABLE ITEMS- AVOCADO TARTARE herbed chevre. avocado and sun dried tomatoes BAKED CAMEMBERT CHEESE topped with sun dried tomatoes, nicoise olives, pine nuts and fresh basil TERRINE OF GOAT CHEESE, ROASTED PEPPERS AND CALAMA T A OLIVES with toast points PAN SEARED RISOTTO CAKES with portabella mushroom and roasted peppers ROASTED VEGETABLE STRUDEL with a smoked com and tomato salsa PENCIL TIP ASPARAGUS & ROASTED PEPPERS marinated in a balsamic vinaigrette TUSCAN BREAD CROSTINI topped with tomatoes, nicoise olives and capers -POULTRY ITEMS- SMOKED DUCK SAUSAGE QUESADILLAS offered with a green peppercorn mayonnaise BABY NEW POTATOES filled with smoked chicken and asparagus ragout TEQUILA CHICKEN chicken marinated in Mexican spices, tequila & lime ALMOND CRUSTED CmCKEN TENDERS with Asian peanut sauce THAI CURRY CmCKEN SATE' CHICKEN AND ARTICHOKE BROCHETTES served in a white wine cream sauce CHICKEN MUSHROOM & PEPPER KABOBS finished with a sauce Marsala CmCKEN AND ESCARGOT BROCHETTES in a garlic butter 2002 ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 CREA TE YOUR OWN LUNCH OR DINNER BUFFET -SALADS-SELECT ONE- TOSSED GARDEN SALAD garnished with tomato, cucumber, carrots and radishes, served with a herbed vinaigrette ITALIAN PASTA SALAD oriechette pasta shells tossed in a confetti of zucchini and yellow squash with plum tomatoes, black olives and roasted red pepper tossed in a balsamic vinaigrette MEDITERRANEAN SALAD marinated mushrooms, tomatoes, black olives, banana peppers, spring onions and feta cheese tossed in a basil vinaigrette CAESAR SALAD fresh romaine lettuce tossed with garlic croutons and shredded parmesan cheese finished with a classic Caesar dressing -ENTREES-SELECT ONE OR TWO- SLICED MARINA TED TOP SIRLOIN OF BEEF served with horseradish cream and demi-glaze SLICED HERB CRUSTED CAROLINA BONELESS . TURKEY BREAST rolled with an apple walnut dressing draped with rich gravy STUFFED CHICKEN BREAST filled with a mushroom duxelle dressing finished with a herb cream sauce MEDITERANEAN SALMON with capers and tomatoes MEAT OR VEGETARIAN LASAGNA Seasoned beef & Itlalian sausage or vegetables and three cheeses layered with pasta with a spicy marinara sauce CHICKEN MARSALA marinated chicken in a mushroom marsala sauce BREAST OF CHICKEN PICCATA served with a lemon caper sauce GRILLED PORK LOIN MEDALLIONS served with a tarragon orange cranberry sauce -ACCOMPANIMENTS-SELECT ONE- GARLIC & ROSEMARY NEW POTATOES STUFFED TWICE BAKED POT A TOES with cheddar cheese, chives & sour cream FLUFFY MASHED POTATOES served with a rich gravy FESTIVE CONFETTI RICE PILAF FLUFFY WHITE RICE -VEGETABLES-SELECT ONE- HONEY GLAZED BABY CARROTS PROVENCALE VEGETABLE GRATIN sliced Italian vegetables baked with herbs and pannesan cheese GREEN BEANS ALMANDINE FRESH SEASONAL VEGETABLE MEDLEY in a lemon butter sauce PARMESAN BAKED TOMATO HALVES ZUCCHINI AND SQUASH MEDLEY FRESH BROCCOLI seasoned with butter -DESSERT - CHEFS CHOICE OF ASSORTED PASTRIES to include a selection from the following: key lime tarts, pineapple and chocolate cheesecakes, granny smith apple pies, peanut butter brownies, white chocolate cream puffs, chocolate pecan pies, napoleon, peanut butter pies. fruit marble tortes. eclairs, gourmet cookies, cannoli, carrot cake, chocolate decadent brownies and fresh fruit tarts ALL MENUS INCLUDE FRESHLY BAKED ROLLS AND PREMIUM PAPERGOODS & PLASTICW ARE -SERVICE OPTIONS- China and Stainless Flatware Rolled in a Linen Napkin Available at an Additional $1.50 per Guest. There is a $2,00 Per Person Premium for Orders Under 12 Guests, One Entree - $13.95 Per Guest Two Entrees - $16.95 Per Guest DELIVERY/SET-UP & PICKUP IS A V AILABLE THROUGHOUT CENTRAL FLORIDA; PRICES VARY FROM $15.$45 2002 ~ . ~ '(. --::::::c::::-.... ~J' crpUWN~fp ~ " t S R \ 'I- rIJ -- 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 SIGNA TURE LUNCH OR DINNER BUFFET SELECTIONS All Menus include China and Linen Napkins There is a $3,00 per guest Premium for All Orders Under 15 Guests All Menus include Choice of Soup or Salad, Entree and Dessert; Freshly Baked Rolls and Butter ~ Chilled Gazpacho Cream Of Artichoke With Gorgonzola Croutons Three Butternut Squash Soup SALADS Asparagus Salad With Fresh Tomatoes, Artichokes, Roasted Peppers, Prosciutto, Roasted Red Onion, Garlic Herb Oil Field Greens With Grilled Artichoke Hearts, Plum Tomatoes, Walnuts, Roasted Peppers, Cracked Black Pepper, Balsamic Vinaigrette Caesar Salad With Garlic Croutons, Parmesan Cheese, Classic Caesar Dressing Gourmet Greens including Belgium Endive, Watercress, Radicchio and Arugula, Topped with Crumbled Goat Cheese, Raspberry Vinaigrette Dressing ENTREES Grilled Pork Loin With Oregano And Lemon; Garlic Smashed Potatoes; Baked Tomato Halves or Creamed Spinach - $18.25 Lunch; $19.25 Dinner Tuscan Grilled Breast Of Chicken Topped With Green Olives, Golden Raisins, Currants, Finished With Balsamic Vinegar And Fresh Thyme; Roasted New Potatoes; Zucchini Baked And Stuffed With Italian Vegetables And Herbs - $21.90 Lunch; $22.90 Dinner Pan Seared Mahi Mahi With Artichokes, Capers And Mushrooms In Lemon Butter; Blended Wild Rice With Early Peas; Buttered Broccoli Florets - $29.35 Lunch; $31.35 Dinner Peppercorn Crusted Filet with Stilton Butter and Merlot Reduction; Potatoes Au Gratin; Matchstick Vegetable Medley - $28.60 Lunch; $34.80 Dinner Sugar Cane Marinated Chateaubriand Carved and Served Over Chipotle Mashed Potatoes and Finished with Crushed Tomatoes and Roasted Peppers; Balsamic Asparagus Spears - $29.10 Lunch; $35.30 Dinner Salmon Coulibiac Salmon Fillet Seared with Fresh Dill, Topped with Duxelle Stuffing and Cream Cheese Wrapped in Puff Pastry, Laced with a Palma Rosa Sauce; Melange Of Fresh Vegetables With Lemon Butter; Parsley Buttered New Potatoes - $23.10 Lunch; $26.90 Dinner DESSERTS Sliced Granny Smith Apple Pie Layered with Caramel & Toffee-Studded Custard on Shortbread Crust Sliced Chocolate Peanut Butter Pie With Reese's@PeanutButterCups Almond Crusted Cheesecake Topped With Kiwi, Strawberries And Blueberries Assortment Of Gourmet Petite Pastries 2002 ~ :;..<tJ.((. -=:=;:=.. +~!P CPUfrN.~ ~ - " ..., l' 8 R \ ~ r:IJ ~ ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 SPECIALTY LUNCH BUFFETS -THE ITAUAN BUFFET - $15.50 Per Guest- CAESAR SALAD Fresh romaine lettuce tossed with garlic croutons, shredded parmesan cheese, with Caesar dressing GARLIC BREADS TICKS FRESH MOZZARELLA With plum tomatoes and fresh basil, drizzled with virgin olive oil GRILLED CmCKEN BREAST Topped with smoked mozzarella and sliced tomatoes with a Cognac cream sauce GEMELLI PASTA TWISTS With wild mushrooms, asparagus and Romano MELANGE OF FRESH VEGETABLES WITH ITALIAN HERBS ASSORTED INDIVIDUAL DESSERTS -THE TRADITIONAl. BUFFET - $14.50 Per Guest- CHOPPED SALAD Mixed greens layered with tomatoes, cucumbers, bleu cheese, olives & peppers finished with a creamy zucchini dressing FRESHLY BAKED ROLLS with whipped butter GRILLED TUSCAN MARINA TED BREAST OF CmCKEN topped with a balsamic glaze. golden raisins and calamatta olives RED SKINNED SMASHED POTATOES FRESH SEASONAL VEGETABLE MEDLEY in light lemon butter ENGLISH BREAD PUDDING With raisins and vanilla sauce -THE DELI BUFFET - $13.95 Per Guest- CREATE YOUR OWN SANDWICH With honey wheat & rye breads, croissants, Kaiser rolls, honey cured ham, smoked turkey, roast beef, lettuce, tomato, pickles, mayonnaise, mustard and assorted cheeses Dll..LED NEW POT A TO SALAD FRESH SLICED SEASONAL FRUIT With honey yogurt dip ITALIAN PASTA SALAD Tossed in a confetti of zucchini and yellow squash with plum tomatoes, black olives and roasted red peppers with your choice of herbed vinaigrette or creamy parmesan dressing ASSORTED GOURMET COOKIES AND FRESHLY BAKED ASSORTED BROWNIES -SERVICE OPTIONS- All Menus Include Premium Papergoods And Plasticware; China And Stainless Flatware Rolled In A Linen Napkin Available At An Additional $1.00 Per Guest. There Is A $2.00 Per Person Premium For All Luncheon Orders Under 12 Guests. 2002 ~ ~ --- " oJ> 1>Uff~ ~ ~ - ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 SERVED DINNER SELECTIONS - APPETIZERS - SCOTTISH SMOKED SALMON ROSES Presented with a Dill Cucumber Sauce, Watercress, Capers. Tomatoes and Diced Onions FRENCH ESCARGOT en CROUTE Accompanied by Roasted Red Peppers, Garlic and a Tomato Concasse SEAFOOD STRUDEL A Delightful Combination of Crab Meat, Gulf Shrimp and Sea Scallops Stuffed into a Delicate Phyllo Pastry, Presented Atop a Lobo Dill Sauce ITALIAN EGGPLANT ROULADES Stuffed with Ground Pork, Roasted Garlic and Spinach, Finished with Tomato Coulis JUMBO GOURMET MUSHROOMS Stuffed with Italian Gorgonzola and Fresh Herbs Baked to a Bubbly Light Brown, Served with Toast Points ASPARAGUSFEUlLLETTE Served on a Tarragon Mustard Sabayon - SOUPS - ACORN SQUASH WITH DARK RUM, Fresh Pumpkin Soup Served in a Baked Acorn Squash Shell with a Side of Dark Rum, Garnished with Cr~me Fraiche BLUE CRAB AND CORN CHOWDER BEEF CONSOMME With Julienne of Mushrooms and Pastina VICHYSSOISE SOUTHWESTERN-STYLE BLACK BEAN SOUP Topped with Cr~me Fraiche SWISS ONION SOUP With Garlic Croutons SPICY TOMATO GAZPACHO ~DMELONCHAMPAGNESOUP WARM TOMATO SOUP With Chopped Spinach and Cheese Croutons 2002 ~ <!~ __ 01'.. - .. 1>urr~t'P ~--r- "" - ~~/ rP.R\''/~ ~ ~ ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 SERVED DINNER SELECTIONS - SALADS - SALAD OF COLOR Field Greens Accompanied by an Almond Coated Chevre Medallion and a Granny Smith Apple Compote Finished with a Champagne Vinaigrette Dressing FIELD GREENS COMPOSE Belgium Endive, Watercress, Radicchio and Arugula, Topped with Crumbled Goat Cheese and a Raspberry Vinaigrette Dressing FLORIDA AVOCADO SALAD Fanned Avocado with Blanched Plum Tomatoes, Field Greens, Red Onions and Crumbled Bleu Cheese, Topped with Balsamic Basil Vinaigrette CITRUS SPINACH SALAD Fresh Spinach with Sliced Mushrooms, Chopped Bacon and Citrus Segments, with an Orange Citrus Vinaigrette FRESH SPINACH SALAD Spinach Leaves Accompanied by Sliced Mushrooms, Egg, and Bacon, Served with a Sweet Poppyseed or Hot Bacon Dressing MELANGE OF SEASONAL FRESH FRUITS Garnished with Fresh Mint and a Raspberry Papaya Puree CAESAR SALAD Fresh Romaine Lettuce Tossed with Garlic Croutons and Shredded Parmesan Cheese, with a Classic Caesar Dressing FRESH GARDEN SALAD Mixed Greens Garnished with Tomato, Cucumber, Carrot and Radish, Served with an Herbed Vinaigrette -INTERMEZZO - CITRUS SORBET Served Smoking with Dry Ice, and a Miniature Bottle of Absolut Citron Vodka WILD BERRY SORBET Presented on a Sculpted Ice Shell PINK GRAPEFRUIT AND BANANA SORBET LEMON SORBET WITH CITRUS GRANITE - BEEF ENTREES - BEEF TENDERLOIN WELLINGTON Stuffed with a Mushroom Duxelle Wrapped in a Puff Pastry; Served with a Madeira Wine Sauce TWIN TOURNEDOS OF BEEF TENDERLOIN Finished with a Port Demi Glaze and Topped with Stilton Bleu Cheese 8 oz, NEW YORK SIRLOIN STEAK Served with Mushrooms, Caramelized Onions and Maitre'D Butter BEEF BRACIOLA Top Round of Beef Rolled with Garlic, Parsley, Genoa Salami and Parmesan Cheese, Braised in a Red Wine Reduction HERB CRUSTED PRIME Rill OF BEEF 8 oz, Serving; Served with Horseradish Sauce 2002 ~ 1>UffN~ ~;j ~ ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 SERVED DINNER SELECTIONS - POULTRY - DUCK BREAST A L'ORANGE Broiled Boneless and Skinless Breast of Duck Finished with a Classic Orange Demi Glaze CORNISH GAME HEN Stuffed with Wild Rice, Dried Apricots and Pine Nuts, Laced with a Blackberry Buerre Blanc CHICKEN EMPRESS 'Stuffed with Asparagus Spears and Gulf Shrimp, Finished with a Sun-dried Tomato Cream Sauce CHICKEN CORDON BLEU Boneless Chicken Breast Stuffed with Imported Ham and Swiss Cheese, with a Creamy White Wine Sauce ROASTED CHICKEN ROULADE Stuffed with Gourmet Mushrooms, Brie, and Spinach, Finished with a Roasted Red Pepper Cream CHICKEN SALTIMBOCCA Chicken Breast Topped with Prosciutto and Provolone Cheese, Saut~ed with a Mushroom Marsala Sauce CHICKEN ROULADE Stuffed with Fontina Cheese and Roasted Red Peppers, Served on a Bed of Sauteed Escarole with a Light Sherry Wine Sauce GRILLED CHICKEN MEDALLIONS Topped with Artichoke Hearts and Provolone Cheese, Finished with a Spicy Peppercorn Cream - PORK - GRILLED PORK TENDERLOIN MEDALLIONS Finished with Green Peppercorn Sauce or Braised Apples and a Calvados Cream CENTERCUT PORK CHOPS Finished with Cider Cream Sauce and Braised Apples - SEAFOOD - FRESH FLORIDA LOBSTER TAILS Finished with a Chardonnay Peppercorn Glaze SALMON COULmIAC Salmon Filet Seared with Fresh Dill, Topped with Duxelle Stuffing and Sour Cream, Wrapped in Puff Pastry, Laced with Lobo Sauce GRILLED JUMBO PRAWNS Stuffed with Fresh Lump Crab Meat, Finished with Lime Buerre Blanc SALMON PESCADOR Poached Salmon Topped with Crab Meat and Served with Dill Lemon Butter PAN SEARED RED SNAPPER Accompanied by Toasted Almonds and an Amaretto Cream Sauce SEARED SWEET SEA SCALLOPS Served with a Peppery Kiwi Coulis Over Angel Hair Pasta 2002 ~ <;~\.'--..yJ" '" 1>UW~~ ~~ "'-~/ r;IJ ~ ~ 158 Lake Avenue Maitland, Florida 32751 TEL: (407) 629-7833 FAX: (407) 629-6592 SERVED DINNER SELECTIONS - LAMB - FRENCH BABY LAMB CHOPS Covered with Dijon Mustard and Hazelnut Crumbs, Baked and Served with a Mint Jelly - VEAL - VEAL CHOP Stuffed with Spinach, Prosciutto and Fontina Cheese, Finished with a Barolo Wine Sauce VEAL OSCAR Veal Medallions Topped with Crab Meat and Fresh Asparagus, Finished with Sauce Bearnaise VEAL FORESTIERE Veal Loin Steaks Sauteed with an Assortment of Shallots, Wild and Domestic Mushrooms, Finished with a Creamy Demi Glaze VEAL CHA YOTTE Scaloppini Topped with Sliced Chayotte and Provolone Cheese, Finished with Dill Cream Sauce BRAISED VEAL TENDERLOIN NOISETTES With Candied Shallots and a Merlot Demi Glaze - DESSERT - AMARETIO POACHED PEARS Drizzled with Chocolate and Almond Cream Served on a Bed of Chocolate and Caramel Sauces CHOCOLATE BREAD PUDDING AND CARAMELIZED BANANAS FLOURLESSHAZELNUTCHOCOLATETORTE Presented on a Raspberry Coulis TRADITIONAL or APPLE CINNAMON CREME BRULEE Served Warm; Accompanied by Fresh Fruit TRADITIONAL ENGLISH TART Filled with Custard and Fresh Fruit, Topped with an Apricot Glaze Dinner Entrees Include Our Chefs Selection of Fresh Seasonal Vegetables, Starch Accompaniments, Freshly Baked Rolls with Whipped Butter; Fresh Brewed Regular and Decaffeinated Colombian Coffee, Iced Tea and Iced Water with Lemon and Lime Wheels, Split Entrees, Vegetarian Meals and Multiple Dinner Entrees are Available. 2002 ATTACHMENT "E" r Ma~ 30 03 09:48a jD. 1 ~J . 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Ma~ 30 03 09:48a poe ) PETTY'S MEATS CATERING MENU] vV\V\VPETTYSivl EA TS.COM Deviled Egg Tray: Farm fresh eggs are stuffed with our famous deviled egg mixture and colorfully topped with olive slices. med $24.00 (48) 19 $36.00 (72) xl~ 550.00 (tOO) Antipasto Platter: This ever popular tray combines marinated vegetables with. Boars Head ham, pepperoni, imported salami, and provolone cheese on top a bed of fresh greens. med $35.99 Ig $4-5.99 XIg $55.99 Conch fritters wI Ke)' Lime Mustard sauce: Our homemade conch fritters delicately fried to perfection. 0 2 for $1.00 key lime mustard $5.99 jar Breaded Boursin 'Wrapped Mushroom Cap: A large whole mushroom cap overflowing with Boursin Cheese and breaded in potato flakes. $ .99 ea Poppers: Jalapeno wI cheddar or cream cheese stuffed shrimp wi crabmeat or monterey jack cheese. Fried Shrimp: Buttertlied Gulf Shrimp breaded and fried to perfection Southwestern Egg Rolls: Egg roll stuffed with corn, black bean and Cilantro $ t .19 ea Stuffed Oli"es: Your choice of blue cheese or feta inside a large green olive, $9.99 lb Wild Mushroom Tarts: Wild mushrooms (shitakc, Oyster, Portahc11a, Crcmini, and button) Fresh Herbs, swiss cheese fill a homemade chive tart shell $ .99 ea Kalamata Olive Tarts: Sun dried tomato and fresh herb tart shell filled with a creamy mixture of Kalamata olives, artichokes and goat cheese. $ .9gea Chicken Saltinbocca: Juicy chicken tenders stuffed with c..Teamy provolone and proscuitto S .7gea Almond Crusted Duck Tenders: Duck tenders that arc crusted ,\~.;th an almond batter. * Awesome served with either - Raspberry Honey Mustard or mild or fiery Raspberry sauce MARKET PRICE Proscuitto Wrapped Asparagus: Lightly stcamcd fresh asparagus "'''Tapped in cream cheese spread and wrapped in proscuitto. $1-19 whole S .75 halves Dt:ss~rt Platter: A wide variety of small cakes petit fours, baby cheesecakes, candies, and cookies adorn this delectable tray. 0 $75.00 - $] 50.00 Petty1s Famous Chocolate Strawberry Tree: We take a full flat of strawberries and hand dip each one in milk and white chocolate, then we carefully an-ange each strawberry to form a tree, The remaining strawberries surround the tree decoratively on a platter. Market Price PAGE 2 ~ Ma~ 30 03 09:49a p.~ PETTY'S MEATS CATERING MENU. \NVV\VPETn'S!vIEA TS.CO~'1 The Italian Platter: New As pretty as a picture Mortadella, Salami, Capicolla, dry cured black oli\'cs, roasted red peppers, med $29.99 Ig $39.99 xIg $4-9.99 Tortollini Tray: Ow' fmest fresh cheese tortellini are cooked al dente and served on skewers ornately displayed on a sourdough boule and filled with your choice of marinara sauce or cream less alfredo sauce. 7 Layer Dip: This item is fastly becoming one our most popular picks, Colorful and tasty layers of ground sirloin, refrit;d beans tomatoes, onions, lettuce, olives and cheddar cheese are topped and decorated with our tangy sour cream salsa. Garlic Artichoke or Spinach Boule: Freshly chopped artichoke hearts are mixed with fresh garlic, parmesan, cheese and a creamy seasoning mixture and packed inside a french houle, with slices of fresh French bread artfully displayed around this centerpiece. Also available stuffed with Petty's Spinach Dip. Smoked Salmon Tray: The finest quality Norwegian Salmon is sliced very thin and served with cream cheese, capers, and chopped onions, Baby bageb top this beauty. Accompaniments a'\'aHab~c upon request. Market Price Shrimp Tray: Jumbo and juic)' gulf shrimp are cooked to perfection, then quickly peeled and chilled. Each shrimp is decorativcIy arranged on a platter and accompanied by our homemade cocktail sauee and lemons for garnish. med S62.99 (aprox 60-80) 19 598.99 (aprox lJO-160) xlg $l4-9.99(aprox 200-240) Potato Roll Sandwich Tra)': A fresh assortment of ham, turkey and Petty's Toast beef are nestled inside soft potato rolls and garnished to perfection. med $48.99 (36) Ig $72.99 ( ) xlg $106.99 ( ) Meat and Cheese Platter: An assornncnt of ham,turkey breast, Petty's roast beef adorned by American and Swiss cheese and decoratively arranged on a platter. med S47.99Ig $63.99 xlg 574.99 Hye Roller Tray: Our famous combination of Italian meats, herb cream cheese, homemade marinara sauce, green peppers, and imported provolone nestled inside imported cracker bread. This platter is a beautiful addition to any party or luncheon We also have available a '\'cgctarian hye roller this platter is a combination of fresh spinach, carrots, fresh assorted peppers, cucumbers and black olives. The vegetables are nestled inside sun dried tomato cracker bread and smothered in herb cream cheese, med $29.99 19 $4-5.99 xlg$59.99 Petty's Famous Roast Beef Platter: We season and cook our delicious roa:.1: beef to p~rfection, thcn slicc and nicely <I1-range on a platter. Whole (to-15Ib average) $99.99 Half(5-7Ib average) $51.99 Baked Ham Platter: We choose only the most delectable and juicy hams available, we then glaze ham and cook to perfection. The ham is sliced and arranged attractively on a plattcr, Whole Ham $82.99 Petty's Boneless Turkey breast Platters: A boneless turkey breast seasoned and cooked to perfection (traditional or cajun style), sliced and garnished artfully. Whole $82.99 0 o Deluxe Canape Tray: A gourmet cold assortment of the following genoa salami cornets with Dijon Cream, Boursin Cheese & Pecans, Cheddar and port wine Bouchess, smoked mouse in Ban9ucttes with tiny shrimp, Profctcer rolls with Tuna moussc, ham Pinwht;c1s on Pumpernickel Rounds Bay scallops with basil cream cheese, and chicken Pate with Truffles on Toast points. Deluxe Asst (100) S178.99 (50) S89.99 PAGE 3 Ma~ 30 03 09:49a p.4 :' PETTY'S MEATS CATERING MENU · \V\VyV.PETTYS1VIEA TS.COM Petty's Assorted Dip Platter: New item by popular demand, You may choose from our vast selectiun of homemade dips and leave the rest to us! We will creatiycly arrange your selection on a trny with our tastj cheese ball as the centerpiece, with crackers overflowing the platter. $4-5.99 Ig $ 54-.99 xlg Cubed Cheese Tray: An assortment of our wonderful imported and domestic cheese, cut fresh and arranged attractively on a trilY with our cheese ball as the (:enterpieces. med $4().00 19 $50.00 xlg $60.00 Gourmet Cheese Torta: layers of imported mascarpone cheese separated by flavorful layer of sun dried tomatoes and fresh pesto. This tray is surrounded by layers of fresh French Bread slices, Market Price Pine Cone Cheese Ball: These cheese balls are made out of our pettys special cheese spreads shaped like pine cones and and adorned with whole almonds, These beauties will be a topic of com'ersation for any party! WIth crackers, $26.99 Fresh Fruit Tray: Our fruit trays arc pretty as a prett)' as a picture! 1'be freshest selection of fruits are hand picker and gamished to perFection 'with fresh flowers. A must for all. med $48.99Ig $58.99 xlg $68.99 Crudities Tray (Vegetable Tray): Our popular tray combines a fresh broccoli, cauliflower, cucumber, yellow squash, carrots and celery, Each platter is garnished with fresh cherry tomatoes and black olives and served with your choice of dip. med $30.00 Ig $4-0.00 x1g $50.00 Boneless P1-ime Rib Platter: Hand trimmed slow roosted boneless prime rib arranged nieely on a tray or served whole. A Pettis Specialty. Market Price Tenderloin Platters: the "King of Beer' without a doubt! A whole filet mignon is seasoned to perfection, then baked to bring rave review trom all your guest. The tenderloin is cut and arranged beautifully on a platter. Horseradish, Hernaise, and Rolls are available upon request. choice med 5109.99 Ig $149.99 xlg $209.99 prime med SIJ9.991g $191.99 x1g $260.990 o BeefWellington: The "Rolls Ro)'cc" of Roast! A filet mignon is topped with pate and rich mushroom duxclle and encased in our flaky, puff pastry. A very impressive meal! ReefWelli~CJton are available in whole or half tenderloins, and also individual servings. $14-.99Ib cooked S17.991b Whole Steamship Round: Ideal for large gatherings, A whole steamship round '-TCates breathtaking presentation. The hot lamps to keep it warm while the server hand carves for )'our guest. Rolls, horseradish sauce, Bernaisc and other accompaniments are available upon request. Market Price Veal or Chicken Marsala: Lean veal or tender chicken are lightly sauteed wiuI fresh button mushrooms, special seasonings, topped with our delicious Marsala wine sauces. Market Prit:e Johnn}' Roast (a.k.a.)Pett)'s Roast: A succulent rack of pork is stuffed with veal scallopini filet mignon, imported pro"olone, herbs de provence, and array of secret spices. This by tar is one our exclusive masterpieces, Market Pricea PAGE 4 ~. Ma~ 30 03 OS:4Sa p.s PETTY'S MEATS SANDWICH BOARD Create YOUTOwn- from our vast selection of Boar's Head or Petty's own meats & cheese. Petty's Famous Club - Oven roasted turkey breast, honey ham, smoked bacon, American and :Ylonterey Jack cheese, topped with lettuce, tomato, and mayonnaise l\>;th your choice of bread. Italian Scallion - Ham. Genoa salami pepperoni, provolone, letluce, tomato and onions topped with our famous house dressing and served on a delicious sub roll. Grilled Roast Beef with Brie - Our famous rare roast beef melted with creamy brie and topped with chipotle mayonnaise lettuce and tomato. Cajun Turkey Foccacia- Cajun turkey breast topped with Muenster cheese, our spicy "No- Name cheese spread". caramelized onions served on freshly baked Foccacia bread. Petty's French Dip- Our homemade roast becfis grilled to perfection and smothered with provolone and Vidalia onions on a sub roll. Accompanied by our tasty AuJus on the side. Reuben - Premium carved Corned beef, imported Swiss and sauerkraut smothered in our secret dressing and served on Rye bread. Classic BLT - Thick slices of smoked bacon cooked to perfection with fresh tomatoes, lettuce, and mayonnaises on your choice of bread. Cuke It Up- Shaved Boars Head ham, turkey. Havarti, and Swiss stacked high on rye/pumpernickel swirl bread with tomato, onion. thinly sliced cucumbers & mayonnaise. Cheese Steak Supreme - Our delicious steak is grilled LO perfection & smothered with provolone, grilled mushrooms, peppers and onions. The Dominica Special- Thinly sliced proscuitto di Parma. capicolla, fresh mozzarella. roasted red peppers fresh basil, oregano a slathering of extra virgin olive oil. Served on a dabatta roll. Tavern special- Juicy Boars Head Tavern ham grilled with Swiss cheese, vidalia onion, tomato, and lettuce. Served on a freshly baked ciabatta roll with mayonnaise & mustard. Hot Pastrami - Thinly sliced grilled pastrami and provolone with caramelized onions and spicy mustard on a fresh sub roll. Tuna Salad - Egg &dad - Chicken DiU - Your choice of either of our homemade salads sel\led on your choice of bread with letulCe, tomato, and mayonnaise. Cold Salad Trio - Crisp salad greens topped with a scoop of Petty's Chicken Dill salad,Tuna, salad. witJl beefsteak tomatoes for garnish. Caesar Salad - Crisp romaine lettuce, freshly grated Parmesan cheese, homemade zesty croutons made with our delightful Caesar dressing. ," Ne~ 30 03 09:4ge 10.6 PETTY'S MEATS Ci\TERING MENllu \,V'vV'vV.PETTYSivl EA TS.CO N'I Assorted Brushetta Tray: Toasted French bread slices topped with assorted fresh toppings such a:;; tomato, basil and olive oil. . and smoked salmon, cream cheese & capers. and Toasted red peppers & fresh feta, and olive tapenadc t:xtremely tasty and bursting with freshness!! MED $27.99 Lg S 34.99 Baby Bliss Bilinis: Only the freshest baby potatoes are topped with sour cream and scrumptious caviar. Also available with bacon and chives. A hit for any party. (60 c:a) 534.99 Fresh Mozzarella and Tomatoes: An extremely eye catching and elegant platter displaying layers of fresh imported mozzarella slices, vine ripe tomatoes and garnished to perfection with fresh leaves of basil garlic, spices, and 100% olive oil. $S.99Ib Petty's Stuffed Mushrooms: Frcsh and plump mushrooms are stuffed with our famous crabmeat dressing and smothcrL..Q with mozzarella cheese. $4.99Ib Stuffed Cherry Tomatoes: Juicy cherry tomatoes are stuffed with your choice of our famous chicken diU salad, artichokl: spinach dip, or chicken mango Salad. Min. 36 S .75 ea Crab Rangoon's: Delicate crescent shaped wonton's stuffed with a tasty crabmeat mixture and baked to perfeL1:ion. Excellent served with Apricot or Mango Saucc. $ .99 ea Party Finger Pizzas: Our flaky puff pastry is topped with one of our bomemade cream cheese spreads and then smothered with your choice of fresh \'cggies or southwestern style with turkey. veggies, and seasoning to add a spicy surprise. This tray ",'ill defmitcly liven up any party table! $27.99 Hot Asparagus Roll-Ups: Our most popular appetizer! You don't evcn have to like asparagus! We combine several cheeses and tender young asparagus nestk~ into our special pastry. Very suhtle and extremely tast)', ~ .60 ea Cocktail Meatballs: Always a big hit for parties. You may choose from our selection of homemade meatballs such as sweet and sour, raspberry, and swedish ~uce. $3.991b Quiches: Great to serve no matter the time or occasion! Our homemade quiches are available in different sizes to suit your needs mini fOT indi\;duals or large for small gatherings, Each quiche is filled with an assortment of your special mixtures and cooked in a flaky crust. large $7.9gea Mini $ .7gea Mini Beef or Chicken Wellington: Mouthwatering filet mignon or plump juicy chicken is combined with pate, and mushroom duxelle and ~T.lpped inside a flaky puff pastry_ S 1.49 ea Baked Brie: Imported creamy brie is topped with Pettis mustard praline sauce and ne.stled inside a puff pastry. Perfect Item for intimate get together's or large crowds! Available in a 2lb, wheel or individual servings, med $19.99Ig $29.99 mini $1.49 Stuffed Brie Platter: Fresh ripened imported brie is delicately stuffed and layered v,;th juicy sun dried tomatoes, fresh basil and roasted garlic. then artfully decorated on top. TillS elegant centerpieces is surrounded by a bed of crackers. med $24.99 Ig $32.99 Mini Puffs: Available in four cheese or potato. S 1.29 ea creamy mixture of Kalamata olives, artichokes and goat cbeese. S .9gea PAGE 1