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MENU
I
HOR
D' OEUVRES
Buffet Service
Board of Imported and Domestic Cheeses
cut up in cubes and decorated with Fresh Fruit, Wicker Basket
filled with sliced French bread, crackers and bread sticks
Board of Crudities Array of Fresh Vegetables consisting
of:
Celery, Carrots and Zucchini Sticks, Red and Green Pepper
Rings, Cauliflower and Broccoli Buds, Cherry Tomatoes, Mushrooms,
etc, with Scooped-out Red Cabbage in center filled with Spinach
or Dill Dip
Passed Butler Style by our White Gloved Servers
Chinese Egg Rolls,
Sweet and Sour Sauce
Mushroom Caps
Filled with Duxelles of Mushrooms, Spices and Herbs
Tiny Swedish Meatballs,
Smitane or B.B.Q. Sauce
Small Red Skinned Potatoes
filled with Sour Cream and Dab of Black Caviar on Top
DINNER
Starter
Caesar Salad
Intermezzo
Tri-flavored
Sorbet
in Champagne Glass, Lemon Leaf, underlined with Gold Doily
Entree
Double
Breast of Chicken wrapped in Phyllo Dough
Filled with Spinach, Mushrooms and Light Cheese - Watercress
Morel Sauce or Grilled Lemon Chicken or Chicken Piccata
with Lemon Cappers Potato Basket
filled with Chinese Pea Pods, Water Chestnuts, Asparagus Tips
and Strips of Red Bell Pepper and Cauliflower Buds
Dessert
ÒChocolate SamplerÓ on Bed of Raspberry Sauce:
Mini
Square of Flourless Chocolate Cake Mini Florentine Basket
Filled with White Chocolate Mousse Two large strawberries
dripped one in White and one in Dark Chocolate, garnished
with slice of Kiwi Fruit on a Lemon Leaf
Beverages
Freshly Brewed Coffees and Teas, Lemons
Warm Variety of Dinner Rolls - Butter Tear Drop on Lemon Leaf
Ask your Catering Representative about Menu Changes or Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
CHILDREN'S MENU
STARTER
Plate
of Nachos
with Melted Cheddar Cheese on Top, with a Container of Salsa
in Center or
Chilled Milk Shake:
Vanilla, Chocolate or Strawberry or
Fresh Fruit Cocktail or
Mixed Green ChefÕs Salad,
Choice of Dressing
ENTREE
Combination Plate of:
Two Pieces of Fried Chicken
and Hamburger
on a Dollar Size Bun (or Cheeseburgers), Garni du Chef
or Breaded Chicken Fingers and Pizza Squares
or Spaghetti or Mostaccioli with Marinara Sauce
and Cocktail Hot Dogs in a Blanket
ÒChoice of any two items belowÓ
French Fried Potatoes, French Fried Onion Rings, French Fried
Mushrooms, Piece of Garlic Bread
Soda Bar Package for the Evening
Hors dÕoeuvres during the Reception, four (4) items Nachos
with Salsa, Mozzarella Sticks, Bite Size Pizza and Pigs in
a Blanket
Security Persons Required, 2/@ $25.00 per hour each, 4 hour
minimum, 2 per 100 people
All Food and Beverage Prices are subject to 17% Service Charge
and 10% Tax. ÒAll prices are subject to change without noticeÓ.
MENU II
HOR
D' OEUVRES
Buffet Service
Board
of Imported and Domestic Cheeses
cut up in cubes and decorated with Fresh Fruit, Wicker Basket
filled with sliced French bread, crackers and bread sticks
Board of Crudities Array of Fresh Vegetables consisting
of:
Celery, Carrots and Zucchini Sticks, Red and Green Pepper
Rings, Cauliflower and Broccoli Buds, Cherry Tomatoes, Mushrooms,
etc, with Scooped-out Red Cabbage in center filled with Spinach
or Dill Dip
Passed Butler Style by our White Gloved Servers
Hot Artichoke Puffs
with Bearnaise Sauce
Variety of Quiche
Breaded Zucchini Fingers
with Sweet and Sour Sauce
Crisp Triangles of Phyllo Dough
filled with Spinach and Feta Cheese
DINNER
Starter
Bibb Lettuce, Radicchio, Endive, Hearts of Palm, Artichoke
Hearts, Cherry Tomatoes, Raspberry Vinaigrette Dressing, Fresh
Peppermill
Intermezzo
Tri-flavored Sorbet
in Champagne Glass, Lemon Leaf, underlined with Gold Doily
Entree
Medallions of Chicken
Topped with Large Scampi Port Wine Mushroom Sauce
Special Baked Potato
Chinese Pea Pods
with Water Chestnuts
Baby Belgium Carrots
with Fine Herbs
Dessert
Large Florentine Basket Filled with Praline Ice Cream
with a Large Pecan on Top On a Bed of Chocolate-Fudge and
Anglaise Sauces (Swirled with a Fork), - Mint Leaf
Beverages
Freshly Brewed Coffees and Teas,
Lemons
Warm Variety of Dinner Rolls -
Butter Tear Drop on Lemon Leaf
Ask your Catering Representative about Menu Changes or Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
MENU III
HOR
D' OEUVRES
Buffet Service
Board of Imported and Domestic Cheeses
cut up in cubes and decorated with Fresh Fruit, Wicker Basket
filled with sliced French bread, crackers and bread sticks
Board of Crudities Array of Fresh Vegetables consisting
of:
Celery, Carrots and Zucchini Sticks, Red and Green Pepper
Rings, Cauliflower and Broccoli Buds, Cherry Tomatoes, Mushrooms,
etc, with Scooped-out Red Cabbage in center filled with Spinach
or Dill Dip
Passed Butler Style by our White Gloved Servers
Mini Beef Kabobs
with Pineapple on Skewer, sauce Teriyaki
Mushroom Caps
filled with Crabmeat Mornay
Mini Breast of Chicken Kabobs
with Pineapple on Skewer, sauce Teriyaki
Miniature Crab Cakes
with Dijon Mustard Sauce
DINNER
Starter
Bibb
Lettuce, Radicchio, Belgium Endive, Hearts of Palm, Artichoke
Hearts, Cherry Tomatoes, Sprinkles of Goat Cheese on top,
Vinaigrette Dressing, Fresh Peppermill
Intermezzo
Tri-flavored Sorbet
in Champagne Glass, Lemon Leaf, underlined with Gold Doily
Entree
Roast Prime Rib of Beef Au Jus or New York Sirloin Steak
Chinese Pea Pods
with Water Chestnuts
Fresh Carrots and Zucchini Strips,
Sauteed
Duchess or Special Baked Potato
Dessert
Raspberry Sherbet
in a White Chocolate Basket Topped with Fresh Raspberries
on a Bed of Raspberry Sauce.
Beverages
Freshly Brewed Coffees and Teas,
Lemons
Warm Variety of Dinner Rolls -
Butter Tear Drop on Lemon Leaf
Ask your Catering Representative about Menu Changes or Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
MENU IV
HOR
D' OEUVRES
Buffet Service
Board
of Imported and Domestic Cheeses
cut up in cubes and decorated with Fresh Fruit, Wicker Basket
filled with sliced French bread, crackers and bread sticks
Board of Crudities Array of Fresh Vegetables consisting
of:
Celery, Carrots and Zucchini Sticks, Red and Green Pepper
Rings, Cauliflower and Broccoli Buds, Cherry Tomatoes, Mushrooms,
etc, with Scooped-out Red Cabbage in center filled with Spinach
or Dill Dip
Passed Butler Style by our White Gloved Servers
Chicken Satay
with Peanut Sauce
Deep Fried Gulf Shrimps
with Cocktail Sauce
Artichoke Hearts Fritters
with Bearnaise Sauce
Tiropites / Spanakopites
DINNER
Starters
Bibb Lettuce, Radicchio, Endive, Hearts of Palm, Artichoke
Hearts, Vinaigrette and Green Goddess Dressing, Fresh Peppermill
Intermezzo
Tri-flavored Sorbet
in Champagne Glass, Lemon Leaf, underlined with Gold Doily
Entree
Young Rack of Lamb or Medallions of Beef, Veal or Breast
of Chicken, Swordfish, Salmon, Tuna
ÒChoice of Any TwoÓ
Chanterelle Sauce
Tomato
Filled with Duxelles of Mushrooms
Haricot Verts
Tied with Pimento Strip
Potato Basket
Filled with Baby Potatoes
Dessert
Baked Alaska Flambe
Chocolate or Strawberry Sauce
Beverages
Freshly Brewed Coffees and Teas,
Lemons
Warm Variety of Dinner Rolls -
Butter Tear Drop on Lemon Leaf
Ask your Catering Representative about Menu Changes or
Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
MENU V
HOR
D' OEUVRES
Buffet Service
Board
of Imported and Domestic Cheeses
cut up in cubes and decorated with Fresh Fruit, Wicker Basket
filled with sliced French bread, crackers and bread sticks
Board of Crudities Array of Fresh Vegetables consisting of:
Celery, Carrots and Zucchini Sticks, Red and Green Pepper
Rings, Cauliflower and Broccoli Buds, Cherry Tomatoes, Mushrooms,
etc, with Scooped-out Red Cabbage in center filled with Spinach
or Dill Dip
Passed Butler Style by our White Gloved Servers
Chicken Satay
with Peanut Sauce
Deep Fried Gulf Shrimps
with Cocktail Sauce
Artichoke Hearts Fritters
with Bearnaise Sauce
Tiropites / Spanakopites
DINNER
Starters
Bibb Lettuce, Radicchio, Lola Rosa Lettuce
with Red Bell Pepper on top for color, place Lola Rosa Lettuce
in center of Plate,
Belgium Endive, Hearts of Palm
(arranged like a flower),
Vinaigrette and Ranch Dressing, Fresh Peppermill
Intermezzo
Tri-flavored Sorbet
in Champagne Glass, Lemon Leaf, underlined with Gold Doily
Entree
Whole Roast Tenderloin of Beef or Broiled Filet Mignon
with Mushroom Caps
Fresh Watercress
Small Fresh Artichoke
filled with Bearnaise Sauce
Parisienne Potatoes or Special Baked Potato
Tomato Scooped and filled with Duxelles of Mushrooms, Asparagus
Spears,
Au Beurre
Dessert
On a Bed of Raspberry Sauce, a Large Florentine Basket Filled
with Half Vanilla and Half Chocolate Ice Cream Chantilly Mint
Leaf Topped with Fresh Raspberries
Beverages
Freshly Brewed Coffees and Teas,
Lemons
Warm Variety of Dinner Rolls -
Butter Tear Drop on Lemon Leaf
Ask your Catering Representative about Menu Changes or Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
MENU VI
HOR
D' OEUVRES
Buffet Service
Board of Imported and Domestic Cheeses
cut up in cubes and decorated with Fresh Fruit, Wicker Basket
filled with sliced French bread, crackers and bread sticks
Board of Crudities Array of Fresh Vegetables consisting
of:
Celery, Carrots and Zucchini Sticks, Red and Green Pepper
Rings, Cauliflower and Broccoli Buds, Cherry Tomatoes, Mushrooms,
etc, with Scooped-out Red Cabbage in center filled with Spinach
or Dill Dip
Passed Butler Style by our White Gloved Servers
Mini Kebobs with Scallops-Shrimp Peas Pods
with Ginger Sauce
Mushrooms Caps
filled with Crabmeat Mornay
Pieces of Boneless Sesame Duck
with Orange Sauce
Tiropites / Spanakopites
DINNER
Starters
Caesar Salad or Fresh Spinach Leaf Salad,
with Warm Bacon Dressing, Fresh Peppermill
Intermezzo
Tri-flavored Sorbet
in Champagne Glass, Lemon Leaf, underlined with Gold Doily
Entree
Twin Filet Mignon
topped with Large Scampi
Chanterelle Sauce
Watercress
Fresh Tomato Pasta
with Basil Sauce
Asparagus Polonaise -
Tied with Pimento Baby Belgium Carrots
Dessert
On
a Bed of Raspberry Sauce and Sauce Anglaise (Swirled with
a Fork), a large Florentine Basket filled with White Chocolate
Mousse, Chantilly, Mint Leaf, Sprinkled with some Fresh
Raspberry on top
Beverages
Freshly Brewed Coffees and Teas,
Lemons
Warm Variety of Dinner Rolls -
Butter Tear Drop on Lemon Leaf
Ask your Catering Representative about Menu Changes or Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
SUPPLEMENT LIST OF HORS D'OEUVRES
COLD
Whole sides of Smoked Irish Salmon
Condiments Cocktail Rye and Pumpernickel Breads
Chopped Chicken Liver Mold
Cocktail Rye Bread
Whole Poach Salmon
(Attractively decorated)
Gravlax
Condiments Cocktail Rye and Pumpernickel Breads
Carpaccio
Condiments Cocktail Rye and Pumpernickel Breads
Blinis
(made to order) Caviar and Condiments
Wheel of Baked Brie En Croute,
room temperature with sliced French Bread, Apples and Pears
HOT
The Below Carved Items Include:
Condiments, Dollar Size Buns, Rye Rolls and Pita Bread.
Whole Strip Sirloin Beef
Whole Tenderloin of Beef
Whole Baron of Lamb
Whole Roast Turkey
Whole Baked Ham in Bone
All of the above items Serve 70-80 people
Our ChefÕs are Available to Carve above items $100.00 each,
plus 10% tax
PASTA STATION
Tri-color Tortellini Bow Tie-Penne Pasta
Chafing Dish and Saute Pan with a Burner to Toss Pasta with
Olive Oil and Oregano, Alfredo, Marinara or Pesto Sauces,
Chopped Mushrooms, Freshly Grated Parmesan Cheese and Garlic
Bread
Our ChefÕs are available to Cook Pasta in room $100.00 each,
plus 10% tax. Ask your Catering Representative about Menu
Changes or Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
WEDDING
CAKE SUGGESTIONS
We can custom make your cakes with your choice of cake,
filling and icing flavors. Bride and Groom, Wedding Bells
or White Doves are available for the top of your cake or your
florist can provide fresh flowers.
CAKE FLAVOR SUGGESTIONS
White, Yellow, Chocolate, Marble
CAKE FILLING SUGGESTIONS
Raspberry, White Butter Cream, Chocolate Butter Cream, Lemon,
Fresh Strawberries, Whipped Cream, Mocha, Banana
COFFEE BAR
Freshly Brewed Coffees
Flavored Teas,
Lemons
Whipped Cream, Chocolate Shavings, Cinnamon Sticks, Orange
and
Lemon Peels
(Any Liquor - charge accordingly)
International Coffee Bar
Note: Own Sweet Table $2.00 per person service charge.
Note: You may provide your own Cake at a $2.00 per person
service charge.
Ask your Catering Representative about Menu Changes or Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
SWEET TABLE SUGGESTIONS
Full Sweet Table
Croquembouche
Cheese Cake
(Plain, Strawberry and Chocolate Chip)
Napoleon Slices
Chocolate Eclairs
Fresh Fruit
Sliced (In Mirror) with (Brown Sugar in Sour Cream)
Banana Cream Pie
Chocolate Layer Cake
Chocolate Brownies
Lemon Mousse
with Shaved Chocolate in Chocolate Cups
Assorted Cheese Board
decorated with Fresh Fruit, Sliced French Bread and Crackers
Fresh Fruit Tartlettes
Miniature French Pastries
Taffy
Apples
Petit Fours
Velvet Cake
Assorted Mousse
in Chocolate Cups (White or Dark)
Fresh Pineapple Trees
Assorted Butter Cookies
Chocolate Covered Strawberries
(White or Dark) or Chocolate Coated Tree
Halavah
Surrounded with Mixed Nuts
ICE CREAM BAR
Vanilla, Chocolate and Strawberry Ice Creams Chocolate,
Strawberry and Butterscotch Sauces - Assorted Toppings
Sliced Bananas, Nuts, Whipped Cream, Sprinkles, Maraschino
Cherries, Crunched Oreo Cookies, Granola, etc.
ÒPastry Chef to Dish up Ice Cream $100.00 plus 10% taxÓ
Ask your Catering Representative about Menu Changes or Substitutions.
ÒPrices subject to change without noticeÓ Price do not include
customary gratuity of 17% and tax of 10%
POLICIES
SET MENU
A pre-selected uniform menu is required for all parties over
20 persons occupying a private dining room. Prices are subject
to change to reflect market fluctuations. Please bear in mind
that these are only suggestions and may be changed in any
way (with price subject to change). If you prefer we will
be happy to custom design a menu for you. Your menu selection
should be submitted not later than 2 weeks in advance of the
function date. However, if your function is a large party,
we ask that you make an appointment with one of our Catering
Managers no later than 1 month prior to the function date
to discuss the menu and arrangements. One menu should be selected
for all guests. You may offer a maximum of 2 entree choices,
however you must notify our Catering staff of the number of
each entree tickets or place cards must be given to your guests
so we may identify those with a different entree. When doing
the Floor Plan you may also identify table number guest is
seated at.
GUARANTEE
It is the responsibility of our client to contact the Rosemont
Catering and advise the number of guests attending their function
no later than 72 hours preceding the function. This count
is not subject to reduction after this time. If a guarantee
is not established, Rosemont Catering will charge you for
the expected number of guests denoted on the banquet menu
contract. The day of function if the number of guest increases,
this number will be your new guarantee.
FOOD AND BEVERAGES
The gratuity is 17% plus 10% tax on food, beverage and gratuity.
All foods and beverages served in our facilities must be purchased
from Rosemont Catering and served only in authorized areas
with the exception of a cake for special occasions, or a Sweet
Table can be brought in from outside at $2.00 per person,
service charge.
CANCELLATION
Cancellations must be made with the Catering staff. Parties
over 20 persons with a planned menu will be charged 25% of
the total bill if cancelled within 48 hours of the function
and 50% of the total if cancelled within 24 hours of the function,
(100% of the total bill if cancelled the day of function).
However, for large parties with a signed confirmation, if
the function is cancelled within 3 months of the function
date Rosemont Catering reserves the right to charge a cancellation
fee and forfeit the deposit. The only time we will refund
a deposit is if room is rebooked.
CEREMONY CHARGE
Any Ceremony held on our premise, extra space is required,
therefore an additional charge of $3.00 per person must apply.
AMENITIES
We can assist you in ordering hand carved ice sculptures,
floral pieces, music and decorations. Please note that any
decorations or displays brought into the facility must conform
in all respects to the ÒCity of Rosemont Building Code and
Fire OrdinanceÓ. They should also be Òfree standingÓ (without
attachments to walls, ceilings or floors).
POSTING
All function posting must be agreed upon by Rosemont Catering.
PUBLICITY
Publicity, and advertising of any kind, or media coverage
connected with the function must be approved by Rosemont Catering.
MENU SELECTION
Please indicate your selection to the catering office at least
15 days before the date of your function. We will make every
effort to accommodate special menu requests.
SERVICE AND TAX CHARGE
Food and beverage prices are subject to 17% service charge
and 10% state tax. Gratuity is taxable.
GUARANTEE
A final attendance guarantee must be given 72 hours prior
to the function. The guaranteed number will be considered
a minimum; from that time on, it may be increased but not
decreased, we overset by 5%.
PAYMENT
An advance deposit of $1,000.00 is due at the time of the
definite reservation. Payment in full is due 3 days before
the function. When guarantee is established. All prices subject
to change without notice. Full payment must be made with a
cashiers check or money order to Rosemont Catering Co., Inc.
PRICES
All quoted prices are current and subject to change thirty
(30) days prior to confirmed dates of function in order to
meet increased operational and/or market cost. Discounted
prices of $5.00 per person will apply to all special occasion
parties booked at noon on weekends and Friday or Sunday evening.
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