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food and beverageBOAR’S HEAD
PACKAGES AND INFORMATION
Charlottesville’s Only Four Diamond Resort
WWW.BOARSHEADRESORT.COMOwned and Operated by the University of Virginia Foundation
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Boar’s Head provides 125 chiavari chairs, based on availability. Additional chairs are rented at the guest expense.* For the night of the reception and based on availability at time of contract signing.
Seasonal package price discount of 10% during January, February, August, or December (except holidays and holiday weekends) 20% Gratuity, 9.3% Sales Tax
weddingpackages
boar’s head
PREMIER WEDDING DINNER PACKAGEMinimum 30 GuestsFOUR-HOUR EVENT
One-Hour Cocktail Reception Signature Cocktail
Three -Hour Premium Host BarSix Hors d’Oeuvres
Four-Course Plated Dinner or Three-Entrée Dinner BuffetPremium House Wine Service with Dinner
Wedding Cake and Champagne Toast
THE PREMIER PACKAGE PROVIDES:Complimentary Two Nights Guest Suite for Bride and Groom*
Rose Petal Turn-Down and Chocolate-Dipped Strawberries with Sparkling Wine AmenityMidnight Picnic Snack BasketContinental Breakfast in Bed
Chocolate Table Favors for the Wedding ReceptionPrivate Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, and Votives and Candle Centerpieces
Pricing: Saturdays and Holidays $215 per GuestAll Other Days $200 per Guest
GOLD RECEPTION PACKAGEMinimum 30 GuestsFOUR-HOUR EVENT
One-Hour Cocktail Reception Three-Hour Premium Host BarThree Buttered Hors d’Oeuvres
Heavy Hors d’Oeuvres Reception Wedding Cake and Champagne Toast
THE HORS D’OEUVRES PACKAGE PROVIDES:Complimentary Two Nights Guest Suite Room for Bride and Groom*
Chocolate-Dipped Strawberries and Sparkling Wine AmenityPrivate Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, and Votives and Candle Centerpieces
Pricing: Saturdays and Holidays $195 per GuestAll Other Days $185 per Guest
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SILVER WEDDING DINNER PACKAGEMinimum 30 GuestsFOUR-HOUR EVENT
One-Hour Cocktail Reception Three-Hour Premium Host Bar
Three Hors d’OeuvresThree-Course Plated Dinner or Three-Entrée Dinner Buffet
Premium House Wine Service with DinnerWedding Cake and Sparkling Wine Toast
THE SILVER PACKAGE PROVIDES:Complimentary Two Nights Guest Room for Bride and Groom*Chocolate-Dipped Strawberries with Sparkling Wine Amenity
Private Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, Votives and Candle Centerpieces
Pricing: Saturdays and Holidays $190 per GuestAll Other Days $180 per Guest
WEDDING BRUNCH BUFFET PACKAGEMinimum 30 GuestsFOUR-HOUR EVENT11:00 a.m. – 3:00 p.m.
Four-Hour Limited Host Bar to Include:Domestic and Imported Beer, Premium House Red and White Wine,
Mimosas, Bloody Marys, and Bellinis Brunch Buffet
Wedding Cake and Sparkling Wine Toast
THE BRUNCH PACKAGE PROVIDES:Complimentary Overnight Guest Room for Bride and Groom* Chocolate-Dipped Strawberries and Sparkling Wine Amenity
Private Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, Votives and Candle Centerpieces
Pricing: Saturdays and Holidays $145 per GuestAll Other Days $130 per Guest
WEDDING LUNCHEON PACKAGEMinimum 30 GuestsFOUR-HOUR EVENT
(to conclude by 4:00 p.m.)Four-Hour Limited Host Bar to Include:
Domestic and Imported Beer, Premium House Red and White WineOne-Hour Cocktail Reception with Hors d’Oeuvres Display
Three-Course Plated Luncheon or Two-Entrée Luncheon BuffetWedding Cake and Sparkling Wine Toast
THE LUNCHEON PACKAGE PROVIDES:Complimentary Overnight Guest Room for Bride and Groom* Chocolate-Dipped Strawberries and Sparkling Wine Amenity
Private Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, Votives and Candle Centerpieces
Pricing: Saturdays and Holidays $140 per GuestAll Other Days $125 per Guest
Boar’s Head provides 125 chiavari chairs, based on availability. Additional chairs are rented at the guest expense.* For the night of the reception and based on availability at time of contract signing.
Seasonal package price discount of 10% during January, February, August, or December (except holidays and holiday weekends) 20% Gratuity, 9.3% Sales Tax
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premierpackage
boar’s head
ReceptionHORS D’OEUVRES Please select six.
We suggest three cold items and three hot items, which may be buttered or stationed. Included with both plated and buffet dinners.
COLDLobster Vichyssoise Shooter
Plum Tomato and Mozzarella Skewer with Basil PestoPoached Asparagus Wrapped in Smoked Salmon on English Cucumber
Corn and Crab Salad in PhylloBeef Carpaccio on Toast with Parmesan and Chives
Ratatouille and Goat Cheese in Phyllo
HOTSpinach and Feta Cheese in Crispy PhylloChicken Cordon Bleu Bites with Dijon Aioli
Miniature Crab Bites with Bistro SauceGruyere and Leek Tart
Beef Short Rib and Fontina Sandwich on Toasted Brioche
All Plated and Buffet Dinner Selections include House Rolls with Butter, Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon.
Plated SelectionsMinimum 30 GuestsTWO-HOUR EVENT
STARTERS Please select one.
Chilled Vichyssoise with Lobster Cream and Chopped LobsterRoasted Red Pepper Bisque with Sambuca Cream
Seared Maryland Crab Cake with Fennel Citrus Arugula Salad and RemouladeLobster Ravioli with Truffle-Lobster Sauce and Spiced Onion Crisps
Potato Gnocchi with Brandy Porcini Cream and Shaved Asiago
SALADS Please select one.
Fresh Field Greens with Baby Plum Tomatoes, Oil-Cured Olives, Ciabatta Croutons, Balsamic VinaigretteBaby Spinach Salad with Shaved Bermuda Onions, Toasted Pancetta, Sherry-Mustard VinaigretteCrisp Romaine with Crispy Prosciutto Roasted Tomatoes and Parmesan-Peppercorn Vinaigrette
Rosette of Tender Boston Lettuce with Gorgonzola Crumbles, Rose Grapes, Candied Walnuts, and Champagne Vinaigrette
Tossed Baby Arugula with Oven-Dried Tomatoes, Pine Nuts, and Goat Cheese Vinaigrette
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ENTRÉES Please select two.
Includes Chef’s selections of Accompaniment and Seasonal Vegetable.Honey-Mustard Glazed Salmon
Truffle Potato Croquette, Lemon Sauce Blackened Seasonal Fish
Whipped Potatoes, Lemon-Tomato-Caper Butter Roasted Breast of Chicken
Polenta Cake, Braised Fennel, Tomato-Olive VeloutéSlow-Roasted Breast of Duck
Braised Cabbage, Jasmine Rice, Five Spice JusRoasted Loin of Pork
Corn-Andouille Bread Pudding, Braised Greens, Scratch GravyShallot Marmalade Filet Mignon
Chive-Potato Purée, Charred Tomatoes, Veal Reduction
VEGETARIAN SELECTIONSChoose One Vegetarian Selection*
Pappardelle PastaDiced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic,
Lemon and Basil Olive OilCreamy Virginia Goat Cheese Farro “Risotto Style”
Roasted Red Pepper, Arugula SaladRoasted amFOG Mushroom Ragout in Puff Pastry
Grilled Asparagus SaladParmesan Crusted Polenta Cake
Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce
DESSERTS Please select one.
Chocolate Flourless Cake with Raspberry Sauce and Chantilly Cream (GF/NF) Lemon Meringue Tart with Raspberry Sauce and Fresh Berries (NF) Peanut Butter Oreo Torte with Salted Caramel and Chocolate Sauce
Buffet Selections Two-Hour Service, Minimum 30 Guests
SALADS Please select three.
Buffalo Mozzarella with In Season Tomatoes in Basil Pesto and Cured OlivesCurried Couscous with Golden Raisins, Chick Peas, and Fresh Mint
Pappardelle Pasta Salad with Grilled Shrimp and Sun-Dried Tomato VinaigretteGrilled Vegetable Ratatouille Salad
Grilled Asparagus Platter with Truffle and Crimini Mushrooms
CHEESE AND FRUIT STATION
Assorted Imported and Domestic Cheese Display Garnished with Grapes, Strawberries, Marcona Almonds, Baguettes, and Crackers
Display of Fresh Sliced Seasonal Fruits
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ENTRÉES Please select three. Includes Chef’s selections of Accompaniment and Seasonal Vegetable.
Pan-Seared Seasonal Fish with Braised Chard and Tomato-Olive-Caper RagoutFilet of Atlantic Salmon with Braised Mussels and Saffron Cream
Southern Chicken Fricassee with Crimini Mushrooms and Herb DumplingsGrilled Loin of Pork with Roasted Corn-Black Bean Salsita and Pan Jus
Grilled Bistro Filet with Shallot Confit and Rosemary JusSimply Roasted Petite Beef Tender with Red Wine-Cipollini Jus and Cherry Tomato Confit
VEGETARIAN SELECTIONSChoose One Vegetarian Selection*
Pappardelle PastaDiced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic,
Lemon and Basil Olive OilCreamy Virginia Goat Cheese Farro “Risotto Style”
Roasted Red Pepper, Arugula SaladRoasted amFOG Mushroom Ragout in Puff Pastry
Grilled Asparagus SaladParmesan Crusted Polenta Cake
Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce
DESSERTS Please select two.
Boar’s Head Bread Pudding with Vanilla Crème AnglaiseBerry Parfait with Chantilly Cream and Sweet Scones (NF)
Seasonal Mixed Berries with Grand Marnier and Orange Zest-Scented Whipped CreamChocolate Decadence Torte (GF/NF)
Assorted Tartlets Assorted Cheesecake Bites
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package
boar’s head
gold
ReceptionCocktail Hour
Two-Hour ServiceHORS D’OEUVRES
Please select three (buttered).Lobster Vichyssoise Shooter
Plum Tomato and Mozzarella Skewer with Basil PestoPoached Asparagus Wrapped in Smoked Salmon on English Cucumber
Corn and Crab Salad in PhylloBeef Carpaccio on Toast with Parmesan and Chives
Ratatouille and Goat Cheese in Phyllo
Dinner SelectionsPlease select four from the Stations and Displays below.
CHEF-ATTENDED CARVING STATION Please select two from the choices below.
Roasted Striploin of Beef with Assorted Mustards Served with Milk RollsNorth Atlantic Salmon en Croûte with Lemon Dill Sauce
Catch of the Day with Caper Tomato RelishRoasted Leg of Lamb with Rosemary Red Wine Sauce
SEAFOOD DISPLAYOysters and Clams on the Half Shell
Cold Poached Jumbo Shrimp with Horseradish Cocktail Sauce
WARM DISPLAYSweet and Sour Sesame Chicken
Spinach and Feta Cheese in Crispy PhylloArtichoke Dip with Crackers
Steamed Shrimp Shao-Mai with Sesame Teriyaki Sauce
PASTA STATIONPenne and Tortellini Pastas with Choice of Two Sauces
Choose Two: Sauce Diablo, Pesto Cream, Marinara, Alfredo, Oil and Fresh Herb
SUSHI AND SASHIMI DISPLAYMade in the Traditional Fashion, Fresh Sushi and Sashimi, Pickled Ginger, Wasabi, Soy Sauce
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Dinner SelectionsContinued
WADE’S MILL SHRIMP & GRITS STATIONFresh Sautéed Shrimp, White Wine, Peppers and Onions, BBQ Creole Sauce
RISOTTO STATIONCreamy Risotto Served with Roasted Mushrooms, Asparagus, Tomatoes, and Parmesan Cheese
SOUTHERN MASHED POTATO BARCreamy Mashed Potatoes and Sweet Potatoes, Shredded Cheddar Cheese,
Chopped Green Onions, Grilled Shrimp Pieces and Crispy Bacon Bits
SLOW ROASTED SUCKLING PIG STATIONPeach Barbecue, Sliced Roll
Dessert Selections
DESSERT STATION Choose One: Chocolate Cornets with Assorted Mousses, Assorted Mini Tartlets,
Assorted Petit Fours, Fruit and Fondue, S’Mores Station (Out Door Only)
Includes Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon.
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package
boar’s head
silver
ReceptionHORS D’OEUVRES
Please select two (buttered).Included with both plated and buffet dinners.
COLDPoached Asparagus Wrapped in Smoked Salmon on English Cucumber
Goat Cheese and Ratatouille in PhylloBeef Carpaccio on Toast with Parmesan and Chives
HOTChicken Cordon Bleu Bites with Dijon Aioli
Miniature Crab Bites with Bistro SauceBeef Short Rib and Fontina Sandwich on Toasted Brioche
All Plated and Buffet Dinners include House Rolls with Butter,
Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon.
Plated SelectionsMinimum 30 GuestsTWO-HOUR EVENT
STARTERS Please select one.
Chilled Vichyssoise with Lobster Cream and Chopped LobsterRoasted Red Pepper Bisque with Sambuca Cream
Open Faced Mushroom Ravioli with Fontina Cheese and Dry Sherry Velouté
SALADS Please select one.
Fresh Field Greens with Baby Plum Tomatoes, Oil-Cured Olives, Ciabatta Croutons, and Balsamic VinaigretteBaby Spinach Salad with Shaved Bermuda Onions, Toasted Pancetta, and Sherry-Mustard Vinaigrette
Tossed Baby Arugula with Oven-Dried Tomatoes, Pine Nuts, and Goat Cheese Vinaigrette
ENTRÉES Please select two.
Includes Chef’s selections of Accompaniment and Seasonal Vegetable.Honey-Mustard Glazed Salmon and Truffled Potato Croquette, and Lemon Sauce
Roasted Breast of Chicken with Polenta Cake, Braised Fennel, and Tomato-Olive RelishRoasted Loin of Pork with Corn-Andouille Bread Pudding, Braised Greens, and Scratch Gravy
Roast Ribeye Steak with Red Wine-Cipollini Jus and Cherry Tomato Confit
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VEGETARIAN SELECTIONSChoose One Vegetarian Selection*
Pappardelle PastaDiced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic,
Lemon and Basil Olive OilCreamy Virginia Goat Cheese Farro “Risotto Style”
Roasted Red Pepper, Arugula SaladRoasted amFOG Mushroom Ragout in Puff Pastry
Grilled Asparagus SaladParmesan Crusted Polenta Cake
Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce
DESSERTSChocolate Flourless Cake with Raspberry Sauce and Chantilly Cream (GF/NF)
Lemon Meringue Tart with Raspberry Sauce and Fresh Berries (NF) Peanut Butter Oreo Torte with Salted Caramel and Chocolate Sauce
Buffet SelectionsTwo-Hour Service
Minimum 30 Guests
SALADS Please select three.
Pappardelle Pasta Salad with Grilled Shrimp and Sun-Dried Tomato VinaigretteGrilled Vegetable Ratatouille Salad
Tossed Field Greens with Two House-Made DressingsChilled Asparagus Platter with Truffle Tomatoes and Crimini Mushrooms
FRUIT STATIONDisplay of Fresh Sliced Seasonal Fruits
ENTRÉES Please select three.
Includes Chef’s selection of Accompaniment and Seasonal Vegetable.
Seared Filet of Atlantic Salmon with Braised Mussels and Saffron CreamSouthern Chicken Fricassee with Crimini Mushrooms and Herb Dumplings
Grilled Bistro Filet with Roasted Corn-Black Bean Salsita and Pan JusGrilled London Broil with Shallot Confit and Rosemary Jus
VEGETARIAN SELECTIONSChoose One Vegetarian Selection*
Pappardelle PastaDiced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic,
Lemon and Basil Olive OilCreamy Virginia Goat Cheese Farro “Risotto Style”
Roasted Red Pepper, Arugula SaladRoasted amFOG Mushroom Ragout in Puff Pastry
Grilled Asparagus SaladParmesan Crusted Polenta Cake
Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce
DESSERTS Boar’s Head Bread Pudding with Vanilla Crème Anglaise
Assorted Miniature Pastries
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package
boar’s head
brunch buffet
Two-Hour ServiceMinimum 30 Guests
BREAKFAST BREAD AND SALADSelection of Breakfast Pastries and Bagels with Butter, Fruit Preserves, and Honey
Caesar Salad with Romaine Lettuce, Focaccia Croutons, Shaved Parmesan Cheese, and Caesar Dressing
DISPLAYSAssorted Imported and Domestic Cheese Display Garnished with Grapes,
Strawberries, Marcona Almonds, Baguettes, and Crackers
Display of Fresh Sliced Seasonal Fruits
Smoked Salmon Display with Traditional Accoutrements
MAIN COURSES AND ACCOMPANIMENTSFarm-Fresh Scrambled Eggs with Cheddar Cheese and Chives
Crisp Applewood Smoked BaconBreakfast Sausage Links
Traditional Eggs Benedict with Lemon-HollandaiseCheese Blintzes Served with Sour Cream and Three-Berry Compote
CHEF-ATTENDED CARVING STATIONSlow-Roasted Rib of Beef au Jus with Creamed Horseradish
PASTA STATIONPenne Pasta with Grilled Chicken, Arugula Leaves, and Sun-Dried Tomato Cream
DESSERTSBoar’s Head Bread Pudding with Vanilla Crème Anglaise
Assorted Miniature Pastries
BEVERAGESFreshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, Iced Tea with Lemon,
Fresh Chilled Orange, Grapefruit, and Tomato Juices
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package
boar’s head
luncheon
ReceptionHORS D’OEUVRES DISPLAY
Please select one. Included with both plated and buffet luncheons.
Assorted Imported and Domestic Cheese Display Garnished with Grapes, Strawberries, Marcona Almonds, Baguettes, and Crackers
Display of Fresh Sliced Seasonal FruitsCrisp Vegetable Crudité with Green Goddess Dip
Display of Sun-Dried Tomato and Olive Tapenade and White Bean Hummus, Served with Grilled Flatbreads and Extra Virgin Olive Oil
Antipasti Misti Platter
Plated Selections One-Hour Service
STARTER AND SALAD
Please select one.
Chef’s Soup du Jour
Boar’s Head Harvest SaladFresh Field Greens with Baby Plum Tomatoes, Oil-Cured Olives, Ciabatta Croutons, and Balsamic Vinaigrette
ENTRÉES Please select two.
Includes Chef’s selections of Accompaniment and Seasonal Vegetable.Pan-Seared Seasonal Fish with Grilled Vegetable Ratatouille and Brown Butter-Caper Sauce
Grilled Breast of Chicken with Whipped Potatoes, and Natural JusOven-Roasted Half-Chicken with Fresh Herbs, Horseradish Whipped Potatoes, and Fennel Jus
Southwestern Grilled Marinated Flank Steak with Smashed Red Potatoes and Roasted Corn RelishFire-Roasted Tenderloin of Beef with Roasted Shallot Sauce,
Whipped Potato Purée and Grilled Tomato
VEGETARIAN SELECTIONSChoose One Vegetarian Selection*
Pappardelle PastaDiced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic,
Lemon and Basil Olive OilCreamy Virginia Goat Cheese Farro “Risotto Style”
Roasted Red Pepper, Arugula SaladRoasted amFOG Mushroom Ragout in Puff Pastry
Grilled Asparagus SaladParmesan Crusted Polenta Cake
Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce
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DESSERTS
Chocolate Flourless Cake with Raspberry Sauce and Chantilly Cream (GF/NF)Duet of Chocolate and Raspberry Swirl Cheesecakes with Fresh Berry Compote and Chantilly
CreamTia Maria Tiramisu with Frangelico Crème Anglaise
Buffet SelectionsMinimum 30 GuestsONE-HOUR EVENT
STARTER AND SALADS
Chef’s Soup du JourTossed Field Greens with Two House-Made Dressings
Fruit Chop Salad with Mint
ENTRÉES AND ACCOMPANIMENTS
Includes Chef’s Selection of Accompaniment and Seasonal Vegetable.
Roasted Breast of Chicken Dijonnaise and Leek ConfitBaked Salmon with Saffron-Pernod Sauce
DESSERTS
Boar’s Head Signature Bread Pudding with Vanilla Crème Anglaise Assorted Miniature Pastries
All Plated and Buffet Luncheons include House Rolls with Butter, Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas,
and Iced Tea with Lemon.
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cake
boar’s headwedding
CAKE FLAVORSPick up to 3 maximum Traditional White Cake
Sponge Cake (Vanilla, Coconut, Coffee, or Peppermint)Devil’s Food Cake Chocolate Genoise
Red Velvet CakeDacquoise (Almond or Chocolate) Gluten Free
CAKE FILLINGSRaspberry or Strawberry Preserves
Buttercream (Vanilla, Coconut, Peppermint, Coffee)Lemon CurdLime Curd
Lemon Bavarian CreamCaramel Mousse
Dark Chocolate MousseWhite Chocolate Mousse
Chocolate GanacheFresh Berries and Whipped Cream
Vanilla Pastry CreamCannoli Filling
Cream Cheese Icing
CAKE ICINGSPick 1
Traditional ButtercreamItalian Buttercream
White Chocolate ButtercreamChocolate Ganache
*Fondant additional cost
Highly detailed designs may require an additional fee.
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luncheons
boar’s head
bridal
Soup and Salad Plated Luncheons include three courses:Chef’s Soup du Jour, One Salad Entrée with Chef’s Selection of Garnishes, and One Dessert
All Luncheons also include House Rolls with Butter, Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon
One-Hour Service
SALAD ENTRÉES Please select one.
Boar’s Head Chopped Salad Ham, Turkey, Salami, Roast Beef, Cheddar Cheese, Swiss Cheese,
Tomato, Avocado, and Ranch Dressing
Grilled Chicken Breast SaladHerb-Grilled Chicken Breast on Romaine Lettuce with Artichoke Heart,
Roasted Red Peppers, Focaccia Croutons, and Caesar Dressing
Citrus Salad with ShrimpTender Bibb Lettuce, Watercress, Orange and Grapefruit Sections,
Jumbo Gulf Shrimp, and Mango-Poppy Vinaigrette
Classic Caesar SaladCrisp Romaine Lettuce with Imported Parmesan Cheese,
Sourdough Croutons, and Caesar DressingAdd Chicken or Shrimp.
DESSERTS Please select one.
Chocolate Flourless Cake with Raspberry Sauce and Chantilly Cream (GF/NF)
Lemon Meringue Tart with Raspberry Sauce and Fresh Berries (NF)
Peanut Butter Oreo Torte with Salted Caramel and Chocolate Sauce
$32 per guest. Pricing subject to 9.3% tax and 20% gratuity.
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post wedding
Minimum 25 GuestsTWO-HALF-HOUR EVENT
BREAKFAST BUFFET Citrus and Mint Marinated Fruit Salad
Selection of Breakfast Pastries and Bagels with Butter, Fruit Preserves, and HoneyFarm Fresh Scrambled Eggs
House-Made French Toast with Peaches, Candied Pecans, and Maple SyrupBreakfast Sausage Links
Crisp Applewood Smoked Bacon Breakfast Potatoes
Fresh Chilled Orange, Grapefruit, and Tomato JuicesFreshly Brewed Regular and Decaffeinated Coffee
Selection of Hot Teas$32 per Guest
ENHANCEMENTS TO BREAKFAST BUFFET Oatmeal with Brown Sugar and Golden Raisins $6.00
Wades Mill Stone Ground Grits with Cheddar Cheese, Chives, and Crumbled Bacon $6.00Breakfast Burrito * Wrapped in a Flour Tortilla with Salsa Fresca and Queso $7.00
Eggs Benedict with Canadian Bacon and Lemon-Hollandaise $7.00 Buttermilk Biscuit with Scrambled Eggs * and Cheddar Cheese $6.00 Buttermilk Biscuit with Breakfast Sausage and Cheddar Cheese $7.00
Scrambled Eggs * with Applewood Smoked Bacon and Swiss Cheese on Petit Croissant $7.00 * Egg Beaters and Egg Whites are available upon request.
STATION ENHANCEMENTS TO BREAKFAST BUFFET
Attendant Fee of $100 per Station per HourOmelet Station
Three-Egg Omelets* made to order with Plum Tomatoes, Ham, Mushrooms, Sweet Peppers, Onions, Cheddar Cheese, and Salsa Fresca
* Egg Beaters and Egg Whites are available upon request. $12.00 per Guest.
Smoked Salmon StationSmoked Salmon with Traditional Garnishes of
Hard Boiled Egg, Tomatoes, Capers, Cream Cheese, and Red OnionsServed with Assorted Bagels
$15.00 per Guest.
Waffle StationChocolate and Vanilla Belgian Waffles cooked to order.
Served with Whipped Cream, Fresh Berry Compote, Toasted Pecans, Chocolate Chips, and Maple Syrup$10.00 per Guest.
Pricing subject to 9.3% tax and 20% gratuity.
breakfast
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children’s meals
boar’s headwedding
CHILDREN’S MEALS Please select one.
Meals include Fresh Fruit Cup, French Fries, Freshly Baked Cookies, and Chocolate or White Milk.
Chicken Fingers
Hot DogMacaroni and Cheese
Ages 4 to 10$16 per child. Pricing subject to 9.3% Tax and 20% gratuity.
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boar’s headsummaryof package fees
PREMIER DINNER PACKAGE Saturdays and Holidays $215 per Guest All Other Days $200 per Guest
GOLD RECEPTION PACKAGE Saturdays and Holidays $195 per Guest All Other Days $185 per Guest
SILVER DINNER PACKAGE Saturdays and Holidays $190 per Guest All Other Days $180 per Guest
WEDDING BRUNCH BUFFET PACKAGE Saturdays and Holidays $145 per Guest All Other Days $130 per Guest
WEDDING LUNCHEON PACKAGE Saturdays and Holidays $140 per Guest All Other Days $125 per Guest
Seasonal Package Price Discounts*December, January, February, and August
10% Discount
* Not Available on Holidays and Holiday Weekends
ADDITIONAL INFORMATIONBar Information
Boar’s Head premium bar includes Titos, Tanqueray, Johnny Walker Red Scotch, Jack Daniels, Bacardi, Seagram VO Blend and José Cuervo liquors. Domestic and Imported beers include
Bud Light, Amstel, Heineken, O’Doul’s, and Corona. Local Craft Selections include Devil’s Backbone Vienna Lager, Starr Hill Seasonal and Bold Rock Cider. Consult with your event
coordinator for our current wine list and to discuss additional bar services.
Special Dietary RequestsPricing subject to 9.3% Tax and 20% gratuity.
Our chefs are happy to accommodate any special dietary requirements or allergies upon request.
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