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Golden Valley Golf and Country Club's Corporate Banquet Menu

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Acclaimed as one of the most prestigious country clubs in the Twin Cities, Golden Valley Golf and Country Club features a world-class golf course, tennis and pool facilities, premier social amenities, …

Acclaimed as one of the most prestigious country clubs in the Twin Cities, Golden Valley Golf and Country Club features a world-class golf course, tennis and pool facilities, premier social amenities, and is an award-winning venue for wedding ceremonies, receptions, social events and business meetings.

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  • 1. Corporate Banquet Menu Golden Valley Golf and Country Club 7001 Golden Valley Road | Golden Valley, MN 55427 763-732-4105 | gvgcc.com
  • 2. Our Promise to You Floor-to-ceiling windows with breathtaking views set the stage for your elegant event at our award-winning venue. Experience our exceptional cuisine and beautiful décor at the Twin Cities’ premier country club. Thank you for considering Golden Valley Golf and Country Club for your upcoming event. Our professional catering staff will assist you in arranging every detail to ensure that your event is not only memorable, but remarkable. Every aspect of your event will be executed with uncompromising excellence. Our highly experienced event consultants will help you plan, organize and carefully orchestrate your important day. Our menu offers an outstanding array of selections presented by our Executive Chef and his culinary team. Our unmatched cuisine introduces your guests to a food experience they will never forget. We use only the finest and freshest ingredients and eye-catching presentations to enhance the flavor of your event. Our banquet staff ensures that every aspect of your event is executed with the highest standards of professionalism and class—always responsive, never intrusive, taking care to manage every detail to ensure flawless service. We thank you for considering Golden Valley Golf and Country Club to host your event and for enabling us to be a part of your special occasion. Sincerely, Tom Rubenstein Executive Director, Catering Golden Valley Golf and Country Club gvgcc.com 763-732-4105 10-2010 2
  • 3. Continental Breakfast (1½ hours of service) Continental breakfasts are accompanied by freshly brewed coffee, decaffeinated coffee, herbal tea, chilled orange and cranberry juices. Newport Fresh Fruit Salad Freshly Baked Breakfast Breads Assortment of Mini Muffins and Danish, Sweet Butter Baltusrol Sliced Fresh Fruit Display Freshly Baked Assortment of Danish Pecan Caramel Rolls and Mini Croissants Sweet Butter and Preserves Healthy Start Sliced Fresh Fruit Display Freshly Baked Assortment of Mini Muffins and Mini Scones Chilled Individual Low Fat Fruit Yogurt and Granola Assorted Bagels with Cream Cheese, Sweet Butter and Preserves gvgcc.com 763-732-4105 10-2010 3
  • 4. Plated Breakfast Plated breakfasts are accompanied by a basket of assorted pastries, sweet butter and preserves, freshly brewed coffee, decaffeinated coffee, herbal tea, glass of freshly squeezed orange juice. Huevos Rancheros Scrambled Eggs Served on Warm Corn Tortilla, Topped with Ranchero Sauce and Queso Fresco Cheese, Herb-roasted Potatoes, Applewood-smoked Bacon or Country Link Sausage Spinach and Wild Mushroom Quiche Fresh Spinach and Mushrooms, Swiss Cheese and Eggs Baked in a Flaky Pastry Shell Herb-roasted Potatoes, Applewood-smoked Bacon or Country Link Sausage Americana Scrambled Eggs with Cheddar Cheese and Fresh Chives Herb-roasted Potatoes, Applewood-smoked Bacon or Country Link Sausage French Toast Thick Slices of Brioche Dipped in Vanilla-scented Egg Custard, Caramelized Apples Warm Maple Syrup and Whipped Butter, Applewood-smoked Bacon or Country Link Sausage Steak and Eggs Grilled New York Steak, Scrambled Eggs with Cheddar Cheese and Fresh Chives Herb-roasted Potatoes gvgcc.com 763-732-4105 10-2010 4
  • 5. Breakfast Buffets (30 guest minimum - 1½ hours of service) Breakfast buffets are accompanied by freshly brewed coffee, decaffeinated coffee, herbal tea, chilled orange and cranberry juices. Classic Sliced Fresh Fruit Display Assorted Freshly Baked Mini Muffins and Mini Croissants, Sweet Butter and Preserves French Toast with Caramelized Apples, Warm Maple Syrup and Whipped Butter Spinach Quiche with Oven-dried Tomatoes and Cheddar Cheese Herb-roasted Potatoes, Applewood-smoked Bacon and Country Link Sausage American Sliced Fresh Fruit Display, Warm Pecan Caramel Rolls Assorted Freshly Baked Mini Muffins and Mini Croissants, Sweet Butter and Preserves Scrambled Eggs with Cheddar Cheese and Fresh Chives Herb-roasted Potatoes, Applewood-smoked Bacon and Country Link Sausage Sunrise Sliced Fresh Fruit Display Freshly Baked Assortment of Pecan Caramel Rolls, Mini Croissants and Scones Sweet Butter and Preserves, Granola and Yogurt Parfaits Eggs Benedict, Herb-roasted Potatoes with Caramelized Onions Golden Brunch Buffet Sliced Fresh Fruit and Berries Display, Imported and Domestic Cheese Assorted Breakfast Breads and Pastries, Scrambled Eggs with Cheddar Cheese and Chives Mini Belgian Waffles, Warm Maple Syrup, Chantilly Cream and Berry Compote Applewood-smoked Bacon and Country Link Sausage Mixed Greens, Lemon Vinaigrette, Orecchiette and Spring Vegetable Pasta Salad Chicken Dijon, Salmon Fillet with Saffron Sauce Herbed Parmesan Potatoes, Roasted Vegetables with Pesto Butter gvgcc.com 763-732-4105 10-2010 5
  • 6. A La Carte Breakfast and Break Selections Breakfast Sandwiches Egg and Cheese on Ciabatta • Sausage, Egg and Cheese on Ciabatta Bacon, Egg and Cheese on Ciabatta • Egg and Cheese Breakfast Burrito Bacon, Egg and Cheese Breakfast Burrito Smoked Salmon Display Smoked Salmon, Capers, Onions, Chopped Egg, Chopped Red Onion, Sliced Tomatoes and Cream Cheese, Pumpernickel Bread and Mini Bagels Beverages Assortment of Mini Fresh Fruit Smoothies Freshly Brewed Coffee, Decaffeinated Coffee or Tea Freshly Squeezed Orange Juice Hot Apple Cider Hot Chocolate Lemonade Fruit Punch Freshly Brewed Iced Tea Cranberry Juice Assorted Canned Sodas Bottled Water Sweets and Snacks Assorted Freshly Baked Muffins Assorted Freshly Baked Scones Assorted Bagels with Cream Cheese and Preserves Freshly Baked Brownies Freshly Baked Croissants Assorted Freshly Baked Cookies Assorted Dessert Bars Chocolate-dipped Strawberries Granola Bars Assorted Low-fat Yogurt Freshly Popped Popcorn Trail Mix Roasted Peanuts M&M’s Snack Mix Yogurt-covered Raisins Roasted Cashews gvgcc.com 763-732-4105 10-2010 6
  • 7. Afternoon Breaks (20 guest minimum) The Cookie Jar Freshly Baked Assortment of Gourmet Cookies and Fudge Brownies Assorted Sodas, Bottled Water, Ice Cold Milk Freshly Brewed Coffee and Decaffeinated Coffee Ice Cream Social Selection of Homemade Ice Cream, Waffle Cups Chocolate Shavings, Mixed Berry Compote, Whipped Cream Pineapple, Chocolate and Caramel Sauces, M&M’s, Cherries, Chopped Nuts Bottled Water, Lemonade, Freshly Brewed Coffee and Decaffeinated Coffee The Cinema Freshly Popped Popcorn, Snack Mix, Cinema Candy Assortment Tri-colored Tortilla Chips with Queso Dip and Salsa Assorted Sodas, Bottled Water, Lemonade Freshly Brewed Coffee and Decaffeinated Coffee The Natural Freshly Sliced Crudités with Roasted Red Pepper Hummus and Ranch Dip Domestic and Imported Cheese Display, Crackers and Flatbread Bottled Water, Lemonade, Freshly Brewed Coffee and Decaffeinated Coffee Baja Tri-colored Tortilla Chips, Guacamole, Corn and Black Bean Salsa, Roasted Tomato Salsa M&M’s, Bottled Water, Raspberry Iced Tea and Lemonade Freshly Brewed Coffee and Decaffeinated Coffee Happy Hour Fresh Crudities with Hummus and Ranch Dip, Chicken Wings with Peach BBQ Sauce Pan-fried Pot Stickers, Soy-chili Sauce, Bottled Water, Lemonade Freshly Brewed Coffee and Decaffeinated Coffee gvgcc.com 763-732-4105 10-2010 7
  • 8. Light Luncheon Salads Light luncheon salads are accompanied by freshly baked artisan rolls with sweet butter, freshly brewed coffee, decaffeinated coffee and herbal tea. Please select one entrée. Southwest Steak Sliced Grilled Sirloin, Crisp Romaine, Green Onion, Tomatoes, Corn and Black Beans Topped with Crunchy Tortilla Strips, Chipotle Vinaigrette Asian Chicken Soy-marinated Grilled Breast of Chicken, Napa Cabbage, Romaine, Red Peppers, Snow Peas Water Chestnuts on a Bed of Soba Noodles, Crispy Wontons, Sesame Ginger Vinaigrette Mediterranean Chicken Grilled Breast of Chicken, Tender Baby Greens, Cucumbers, Cherry Tomato, Assorted Peppers Kalamata Olives, Fresh Basil, Sweet Red Onion, Feta Cheese, Pita Croutons Sun-dried Tomato Vinaigrette Grilled Salmon Citrus and Herb-marinated Grilled Salmon Fillet, Baby Greens and Crisp Romaine Cucumber, Sliced Apples, Grape Tomatoes, Hard-boiled Egg Balsamic-Dill Vinaigrette Chicken Caesar Grilled Breast of Chicken, Crisp Romaine Hearts, Shaved Parmesan Cheese Herb Croutons, Roasted Garlic Dressing California Buffalo Shrimp Crispy Shrimp Tossed in Spicy Buffalo Sauce, Served over Tender Greens, Carrots Hearts of Palm, Cucumbers, Cherry Tomatoes, Bleu Cheese Dressing Strawberry Chicken Grilled Breast of Chicken, Fresh Spinach, Candied Almonds, Sliced Strawberries Warm Scandinavian Bread Cheese, Strawberry Vinaigrette gvgcc.com 763-732-4105 10-2010 8
  • 9. Light Luncheon Sandwiches Light luncheon sandwiches are accompanied by freshly brewed coffee, decaffeinated coffee and herbal tea. Please select one entrée. Shrimp Pita Herb-marinated Grilled Shrimp, Shredded Romaine, Peppers, Cucumbers Pita Bread, Tossed with Creamy Lemon Vinaigrette, Kettle Chips and Kosher Dill Pickle Spear Sicilian Thin Slices of Smoked Ham, Salami, Provolone Cheese, Olive Relish, Tomato Herb Foccacia Roll, Pesto Mayonnaise, Kettle Chips and Kosher Dill Pickle Spear Smoked Turkey Shaved Smoked Turkey, Crisp Lettuce, Tomatoes, Swiss Cheese, Buttery Croissant Stone-ground Mustard Aioli, Roasted Vegetable Pasta Salad and Kosher Dill Pickle Spear Chicken Club Grilled Breast of Chicken, Applewood-smoked Bacon, Avocado, Tomatoes, Swiss Cheese Freshly Baked Ciabatta Bread, Chipotle Aioli, Kettle Chips and Kosher Dill Pickle Spear Grilled Vegetable Assorted Grilled Vegetables Drizzled with Pesto and Balsamic Reduction, Mozzarella Cheese Herbed Foccacia Roll, Coleslaw and Kosher Dill Pickle Spear Walleye BLT Herb-crusted Walleye, Applewood-smoked Bacon, Shredded Lettuce, Ripe Tomato Spicy Tartar Sauce, Served on a Croissant, Coleslaw, Kettle Chips and Kosher Dill Pickle Hickory Burger Charbroiled Chopped Sirloin with Cheddar Cheese, Applewood-smoked Bacon BBQ Sauce, Lettuce, Tomato, Kettle Chips and Kosher Dill Pickle Grilled Chicken Marinated Breast of Chicken, Smoked Gouda Cheese, Spinach, Roasted Red Peppers Herb Aioli, Toasted Ciabatta Roll, Kettle Chips and Kosher Dill Pickle gvgcc.com 763-732-4105 10-2010 9
  • 10. Light Luncheon Wraps Wraps are accompanied by freshly brewed coffee, decaffeinated coffee and herbal tea. Please select one entrée. South of the Border Steak Wrap Char-grilled Sirloin, Roasted Corn and Black Beans, Lettuce, Monterey Jack Cheese Guacamole, Jalapeno Wrap, Kettle Chips and Kosher Dill Pickle Asian Vegetable Wrap Shredded Carrots, Cucumbers, Snow Peas, Beans Sprouts, Fresh Mint and Blue Basil Soba Noodles, Lemongrass and Ginger Vinaigrette Herb Wrap, Kettle Chips and Kosher Dill Pickle Chicken Club Wrap Sliced Grilled Breast of Chicken, Applewood-smoked Bacon, Shredded Romaine Lettuce Ripe Tomatoes, Havarti Cheese, Herb Aioli, Sun-dried Tomato Wrap Kettle Chips and Kosher Dill Pickle Add a Cup of Soup to Your Lunch Tomato Basil • Beef Barley • Minestrone Chicken Noodle • Chicken Wild Rice Add a Salad to Your Lunch Garden Salad: Mixed Greens, Vine-ripened Tomatoes, Cucumbers, Carrots Herb Croutons, Lemon and Fresh Herb Vinaigrette Mediterranean Salad: Baby Greens, Cucumbers, Cherry Tomatoes, Kalamata Olives Feta Cheese, Pita Croutons, Sun-dried Tomato and Oregano Vinaigrette gvgcc.com 763-732-4105 10-2010 10
  • 11. Luncheons Luncheon entrees are accompanied by freshly baked artisan rolls with sweet butter, freshly brewed coffee, decaffeinated coffee, herbal tea and Chef ’s featured vegetable. Please select one salad and one entrée. Salads Garden Salad: Mixed Greens, Vine-ripened Tomatoes, Cucumbers, Carrots Herb Croutons, Lemon and Fresh Herb Vinaigrette Mediterranean Salad: Baby Greens, Cucumbers, Cherry Tomatoes, Kalamata Olives Feta Cheese, Pita Croutons, Sun-dried Tomato and Oregano Vinaigrette Specialty Salads Asian Jade Salad: Baby Spinach, Mandarin Oranges, Sliced Strawberries Caramelized Walnuts, Strawberry and White Balsamic Vinaigrette Florina Salad: Baby Lettuce, Cucumbers, Grilled Asparagus, Kalamata Olives Oven-dried Tomato and Basil Vinaigrette Piazza Salad: Parmesan-encased Baby Lettuce, Oven-roasted Yellow and Red Tomatoes Bocconcini, Drizzled with Balsamic Reduction Entrées Chicken Marsala Sautéed Breast of Chicken, Wild Mushrooms, Marsala Wine Sauce, Confetti Rice Caribbean Chicken Citrus-marinated Grilled Breast of Chicken Dusted with Jerk Seasoning Mango and Black Bean Salsa, Coconut Jasmine Rice Chicken Rose Pan-seared Breast of Chicken, Rose Champagne Sauce Brie Mashed Potatoes (Luncheons - continued on next page) gvgcc.com 763-732-4105 10-2010 11
  • 12. Luncheons (continued) Mediterranean Chicken Sautéed Breast of Chicken, Sun-dried Tomatoes, Artichoke Hearts Shiitake Mushrooms, Herb Pan Sauce, Polenta with Fresh Herbs New York Steak Grilled Strip Steak Topped With Sautéed Mushrooms, Cheddar Potato Terrine Boneless Short Ribs Burgundy Wine, Wild Mushrooms and Pearl Onions, Horseradish Mashed Potatoes Parmesan-Crusted Walleye Seasoned with Herbs and Parmesan Crumbs, Lemon Garlic Aioli Cranberry Wild Rice Miso-Lacquered Salmon Roasted Atlantic Salmon with Yellow Miso, Scallion-scented Jasmine Rice Herb-Roasted Salmon Roulade Fresh Salmon Fillet Roasted with Meyer Lemon and Herbs Tomato and Basil Compote, Confetti Rice Green Pea Risotto Zucchini, Sun-dried Tomato, Truffle Emulsion, Freshly Shaved Parmesan $20 Butternut Squash Ravioli Mediterranean Vegetables and Roasted Tomato Concasse Cavatappi and Roasted Vegetables White Wine, Garlic and Fresh Herbs Spicy Wok Chicken Chili-spiced Breast of Chicken, Wok-fired Vegetables with Water Chestnuts, Mushrooms Baby Corn and Soba Noodles, Soy and Ginger Sauce (Vegetarian version also available) gvgcc.com 763-732-4105 10-2010 12
  • 13. Luncheon Buffets (50 guest minimum - 1½ hours of service) Luncheon buffets are accompanied by assorted freshly baked artisan rolls with sweet butter, freshly brewed coffee, decaffeinated coffee, herbal tea and assorted cookies and bars. Please select one of the following buffets. Executive Deli Buffet Platters of Smoked Ham, Turkey and Roast Beef Sliced Cheddar and Swiss Cheese, Fresh Lettuce, Sliced Tomatoes, Onions Sliced Fresh Fruit, Country-style Potato Salad, Pasta Primavera, Kettle Chips Mixed Baby Greens, Lemon Vinaigrette Freshly Baked Breads, Artisan Rolls and Petite Croissants Assorted Miniature Sandwiches Rare Sirloin of Beef, Caramelized Onions, Horseradish Chive Sauce, Foccacia Chicken Salad with Fresh Herbs and Grapes, Mini Croissant Smoked Turkey and Swiss Cheese on Brioche, Chipotle Aioli Fresh Fruit Display, Roasted Vegetable Pasta Salad, Fingerling Potato Salad Pan Pacific Salad with Napa Cabbage, Pea Pods, Shredded Carrots, Bean Sprouts, Ginger Vinaigrette Soba Noodle Salad with Thai Peanut Dressing, Tropical Fruit Display, Pork Fried Rice Grilled Teriyaki Chicken Breast, Wok-seared Beef and Broccoli, Vegetable and Cashew Stir Fry Italian Caesar Salad with Herb Croutons, Shaved Parmesan Cheese, Roasted Garlic Dressing Mozzarella and Tomatoes with Olive Oil and Balsamic Reduction, Fresh Fruit Display Herb-crusted Pork Loin with Sun-dried Tomatoes and Spinach Pan-seared Breast of Chicken, Rose Champagne Sauce Orecchiette Pasta with Roasted Vegetables and Fresh Herbs, Steamed Asparagus Tillinghast Mixed Greens, Vine-ripened Tomatoes, Cucumbers, Carrots, Herb Croutons Lemon and Fresh Herb Vinaigrette, Sliced Fresh Fruit Display Chicken Marsala with Wild Mushrooms and Marsala Wine Sauce Grilled Fresh Atlantic Salmon, Citrus Dijon Sauce Confetti Wild Rice, Gingered Green Beans Luncheon Buffets - continued on next page gvgcc.com 763-732-4105 10-2010 13
  • 14. Luncheon Buffets (continued) South of the Border Romaine with Farmer Cheese, Tomatoes, Green Onions, Avocado Tortilla Strips and Chipotle Vinaigrette, Melon and Citrus Fruit Salad Chicken Fajitas with Seared Onions and Peppers, Cheese Enchiladas with Guajillo Chili Sauce Spanish Rice, Black Bean and Corn Salsa Shredded Lettuce, Fresh Diced Tomatoes, Pico de Gallo, Guacamole, Warm Tortillas Quaker Ridge Romaine with Candied Pecans, Diced Apples, Balsamic Vinaigrette, Sliced Fresh Fruit Display Herb-crusted Pork Loin, Dijon Citrus Sauce Sautéed Breast of Chicken, Chardonnay Chive Sauce Wild Rice Pilaf with Dried Cherries, Ginger Green Beans gvgcc.com 763-732-4105 10-2010 14
  • 15. Executive Package 1 Continental Breakfast Freshly Brewed Coffee, Decaffeinated Coffee, Herbal Tea Chilled Orange and Cranberry Juices Freshly Baked Breakfast Breads, Assortment of Mini Muffins and Danish, Sweet Butter Mid-Morning Break Assorted Sodas and Bottled Water, Coffee and Tea, Granola Bars and Whole Fruit Display Plated Lunch Accompanied by freshly brewed coffee, decaffeinated coffee, herbal tea and Chef ’s featured dessert. Please select one entrée. Southwest Steak Salad Sliced Grilled Sirloin, Crisp Romaine, Green Onion, Tomatoes, Corn and Black Beans Topped with Crunchy Tortilla Strips, Chipotle Vinaigrette Freshly Baked Breadsticks with Sweet Butter Asian Chicken Salad Soy-marinated Grilled Breast of Chicken, Napa Cabbage, Romaine, Red Peppers, Snow Peas Water Chestnuts on a Bed of Soba Noodles, Crispy Wontons, Sesame Ginger Vinaigrette Freshly Baked Breadsticks with Sweet Butter Mediterranean Chicken Salad Grilled Breast of Chicken, Tender Baby Greens, Cucumbers, Cherry Tomato, Assorted Peppers Kalamata Olives, Fresh Basil, Sweet Red Onion, Feta Cheese, Pita Croutons Sun-dried Tomato Vinaigrette, Freshly Baked Breadsticks with Sweet Butter Chicken Caesar Salad Grilled Breast of Chicken, Crisp Romaine Hearts, Shaved Parmesan Cheese Herb Croutons, Roasted Garlic Dressing, Freshly Baked Breadsticks with Sweet Butter California Buffalo Shrimp Salad Crispy Shrimp Tossed in Spicy Buffalo Sauce, Served over Tender Greens, Carrots Hearts of Palm, Cucumbers, Cherry Tomatoes, Bleu Cheese Dressing Freshly Baked Breadsticks with Sweet Butter Strawberry Chicken Salad Grilled Breast of Chicken, Fresh Spinach, Candied Almonds, Sliced Strawberries Warm Scandinavian Bread Cheese, Strawberry Vinaigrette Freshly Baked Breadsticks with Sweet Butter (Executive Package 1 - continued on next page) gvgcc.com 763-732-4105 10-2010 15
  • 16. Executive Package 1 (continued) Smoked Turkey Sandwich Shaved Smoked Turkey, Crisp Lettuce, Tomatoes, Swiss Cheese, Buttery Croissant Stone-ground Mustard Aioli, Roasted Vegetable Pasta Salad, Kosher Dill Pickle Spear Chicken Club Grilled Breast of Chicken, Applewood-smoked Bacon, Avocado, Tomatoes, Swiss Cheese Freshly Baked Ciabatta Bread, Chipotle Aioli, Kettle Chips and Kosher Dill Pickle Spear Grilled Vegetable Sandwich Assorted Grilled Vegetables Drizzled with Pesto and Balsamic Reduction, Mozzarella Cheese Herbed Foccacia Roll, Coleslaw and Kosher Dill Pickle Spear Walleye BLT Herb-crusted Walleye, Applewood-smoked Bacon, Shredded Lettuce, Ripe Tomato Spicy Tartar Sauce, Served on a Croissant, Coleslaw, Kettle Chips and Kosher Dill Pickle Grilled Chicken Sandwich Marinated Breast of Chicken, Smoked Gouda Cheese, Spinach, Roasted Red Peppers Herb Aioli, Toasted Ciabatta Roll, Kettle Chips and Kosher Dill Pickle South of the Border Steak Wrap Char-grilled Sirloin, Green Onions, Roasted Corn and Black Beans, Lettuce Monterey Jack Cheese, Guacamole, Jalapeno Wrap, Kettle Chips and Kosher Dill Pickle Asian Vegetable Wrap Shredded Carrots, Snow Peas, Bean Sprouts, Fresh Mint and Basil, Soba Noodles Lemongrass and Ginger Vinaigrette, Herb Wrap, Kettle Chips and Kosher Dill Pickle Chicken Club Wrap Sliced Grilled Breast of Chicken, Applewood-smoked Bacon, Shredded Romaine Lettuce Ripe Tomatoes, Havarti Cheese, Herb Aioli, Sun-dried Tomato Wrap Kettle Chips and Kosher Dill Pickle Afternoon Break Assortment of Freshly Baked Cookies Snack Mix, Crudités Display with Ranch Dip, Roasted Red Pepper Hummus with Pita Chips Assorted Sodas and Bottled Water, Freshly Brewed Coffee, Decaffeinated Coffee and Tea gvgcc.com 763-732-4105 10-2010 16
  • 17. Executive Package 2 Continental Breakfast Freshly Brewed Coffee, Decaffeinated Coffee, Herbal Tea Chilled Orange and Cranberry Juices, Sliced Fresh Fruit Display Freshly Baked Assortment of Danish, Pecan Caramel Rolls and Mini Croissants Sweet Butter and Preserves Mid-Morning Break Assorted Sodas and Bottled Water, Coffee and Tea, Granola Bars, Whole Fruit Display Lunch Luncheon entrées are accompanied by assorted freshly baked artisan rolls with sweet butter, freshly brewed coffee, decaffeinated coffee, herbal tea, Chef ’s featured vegetable and dessert. Please select one salad and one entrée. Salads Garden Salad: Mixed Greens, Vine-ripened Tomatoes, Cucumbers, Carrots Herb Croutons, Lemon and Fresh Herb Vinaigrette Mediterranean Salad: Baby Greens, Cucumbers, Cherry Tomatoes, Kalamata Olives Feta Cheese, Pita Croutons, Sun-dried Tomato and Oregano Vinaigrette Specialty Salads Asian Jade Salad: Baby Spinach, Mandarin Oranges, Caramelized Walnuts Sliced Strawberries, Strawberry and White Balsamic Vinaigrette Florina Salad: Baby Lettuce, Cucumbers, Grilled Asparagus, Kalamata Olives Oven-dried Tomato and Basil Vinaigrette Piazza Salad: Parmesan-encased Baby Lettuce, Oven-roasted Yellow and Red Tomatoes Bocconcini, Drizzled with Balsamic Reduction Plated Entrées Chicken Marsala Sautéed Breast of Chicken, Wild Mushrooms, Marsala Wine Sauce Roasted Garlic Mashed Potatoes (Executive Package 2 - continued on next page) gvgcc.com 763-732-4105 10-2010 17
  • 18. Executive Package 2 (continued) Caribbean Chicken Citrus-marinated Grilled Breast of Chicken Dusted with Jerk Seasoning Mango and Black Bean Salsa, Coconut Jasmine Rice Chicken Rose Pan-seared Breast of Chicken, Rose Champagne Sauce Brie Mashed Potatoes Miso-Lacquered Salmon Roasted Atlantic Salmon with Yellow Miso, Scallion-scented Rice Parmesan-Crusted Walleye Seasoned with Herbs and Parmesan Crumbs, Lemon Garlic Aioli Cranberry Wild Rice Herb-Roasted Salmon Roulade Fresh Salmon Fillet Roasted with Meyer Lemon and Herbs Tomato and Basil Compote, Confetti Rice Green Pea Risotto Zucchini, Sun-dried Tomato, Truffle Emulsion, Fresh Shaved Parmesan Butternut Squash Ravioli Mediterranean Vegetables and Roasted Tomato Concasse Cavatappi and Roasted Vegetables White Wine, Garlic and Fresh Herbs Spicy Wok Chicken Chili-spiced Breast of Chicken, Wok-fired Vegetables with Water Chestnuts, Mushrooms Baby Corn and Soba Noodles, Soy and Ginger Sauce (Vegetarian version also available) Afternoon Break Balsamic-grilled Vegetables with Aioli Assortment, Pita Crisps with Hummus Snack Mix, Cheese and Berry Display with Artisan Crackers Assorted Sodas and Bottled Water, Coffee and Tea gvgcc.com 763-732-4105 10-2010 18
  • 19. Cold Appetizers Poultry Chicken Roulade Crostini, Saffron Aioli Santa Fe Chicken Phyllo Cup Chicken Spring Roll, Tamarind-Soy Dipping Sauce Seafood Seared Sesame Ahi, Wasabi Cream Tomato Phyllo Cup Filled with Grilled Shrimp, Fresh Mango and Avocado Relish Prosciutto and Grilled Shrimp, Honey Dew Jelly Grilled Shrimp Crostini, Tarragon Crème Fraiche Smoked Salmon, Mascarpone and Chives on Pumpernickel Beef and Pork Herb-roasted Tenderloin of Beef with Red Onion Jam on Crostini Asian Beef on a Wonton Crisp, Wasabi Aioli Smoked Pork Tenderloin, Dijon Apricot Chutney (Cold Appetizers - continued on next page) gvgcc.com 763-732-4105 10-2010 19
  • 20. Cold Appetizers (continued) Vegetarian Duo Gazpacho Sip, Cucumber Relish Roasted Red Pepper Hummus Martini, Grilled Crouton Deviled Eggs with Piquillo Peppers Fresh Raspberry and Brie Phyllo Cup Toscana Bruschetta with Sun-dried Tomatoes, Cannellini Beans, Fresh Basil Caprese Lollipop, Lemon Basil Pesto gvgcc.com 763-732-4105 10-2010 20
  • 21. Warm Appetizers Poultry Chicken and Vegetable Egg Roll, Spicy Mango Jelly Pan-fried Chicken Pot Stickers, Chili Ginger Glaze Chicken Satay, Chili-Lemongrass Glaze Chicken and Fontina Cheese Flat Bread, Sun-dried Tomato and Wild Mushroom Ragout Smoke Chicken Roulade, Fig Compote Ginger Chicken Wonton, Mango Jelly Seafood Smoked Salmon Flat Bread with Caramelized Onions Seared Scallop, Spinach and Corn Succotash Crab Cakes, Smoked Tomato Marmalade Grilled Shrimp Barbie with Andouille Sausage Orange and Achiote Grilled Salmon Skewer Crostini with Crab and Spinach Gratinée (Warm Appetizers - continued on next page) gvgcc.com 763-732-4105 10-2010 21
  • 22. Warm Appetizers (continued) Beef and Pork Mini Cheeseburger on Sesame Brioche, Cheddar Cheese, Red Onion Marmalade Harissa-marinated Grilled Steak Skewers Pulled Pork Phyllo Cups, Sun-dried Tomato and Guajillo Chili Cream Vegetarian Mozzarella Bruschetta, Oven-roasted Tomato, Balsamic Reduction Asiago Cheese and Wild Mushroom Stromboli Brie and Sun-dried Tomato Purse gvgcc.com 763-732-4105 10-2010 22
  • 23. Embellishments Crudities Display Roasted Red Pepper Aioli, Chipotle and Cilantro Hummus Artisan Cheese and Berries Crusty Breads and Crackers, Stone Fruit Marmalade Domestic Cheese Display Assorted Crackers Fresh Fruit Display A Bountiful Display of the Season’s Freshest Fruit and Berries Crostini Bar Hummus, Tapenade, Warm Artichoke and Spinach Gratin, Arugula and Asiago Pesto Iced Jumbo Shrimp Display Jumbo Shrimp, Tangy Cocktail Sauce, Lemon Garnish Smoked Salmon Cheesecake Savory Cheesecake with Smoked Salmon and Fresh Herbs, Lemon Aioli Grilled Pumpernickel Croutons Mediterranean Platter Roasted Garlic Hummus, Assorted Olives, Marinated Artichokes, Grilled Eggplant Roasted Peppers, Bocconcini, Grilled Pita Smoked Salmon Display Mascarpone Cheese with Chopped Capers, Fresh Chives and Lemon Plum and Red Onion Marmalade, Grilled Pumpernickel Croutons (Embellishments - continued on next page) gvgcc.com 763-732-4105 10-2010 23
  • 24. Embellishments (continued) Baked Brie en Croûte Wrapped in Flaky Pastry with Caramelized Apples and Crusty Bread Wild Mushroom Gratin Wild Mushrooms, Herbs and Roasted Garlic Simmered with Asiago Cream, Grilled Croutons Oven-Roasted Artichoke and Spinach Gratin Fresh Spinach, Artichokes and Fresh Herbs, Grilled Pita Chips gvgcc.com 763-732-4105 10-2010 24
  • 25. Chef Carving Stations (1½ hour service, includes assorted artisan rolls) Tenderloin Tenderloin of Beef served with Caramelized Onions and Sautéed Mushrooms Horseradish Sauce Roasted Turkey Breast Roasted Breast of Turkey with Apricot Mustard and Cranberry Relish Roasted Pork Loin Roasted with Fresh Herbs and Apples, Spicy Ginger Chutney and Stone Ground Mustard gvgcc.com 763-732-4105 10-2010 25
  • 26. Plated Dinners Plated dinners are accompanied by assorted freshly baked artisan rolls with sweet butter, freshly brewed coffee, decaffeinated coffee and herbal tea. Please select one salad and one entrée. Salads Caesar Salad: Crisp Romaine Hearts, Shaved Parmesan Cheese Herb Croutons, Roasted Garlic Dressing Garden Salad: Mixed Greens, Vine-ripened Tomatoes, Cucumbers, Carrots Herb Croutons, Lemon and Fresh Herb Vinaigrette Mediterranean Salad: Baby Greens, Cucumbers, Cherry Tomatoes, Kalamata Olives Feta Cheese, Pita Croutons, Sun-dried Tomato and Oregano Vinaigrette Specialty Salads Asian Jade Salad: Baby Spinach, Mandarin Oranges, Caramelized Walnuts Sliced Strawberries, White Balsamic Vinaigrette Florina Salad: Baby Lettuce, Cucumbers, Grilled Asparagus, Kalamata Olives Oven-dried Tomato and Basil Vinaigrette Piazza Salad: Parmesan-encased Baby Lettuce, Oven-roasted Yellow and Red Tomatoes Bocconcini, Drizzled with Balsamic Reduction Poultry Chicken Portabella Portabella Mushroom and Wild Rice-stuffed Breast of Chicken, Champagne Sauce Rosemary Potato Medley, Mediterranean Vegetable Tower Chicken Piccata Pan-seared Breast of Chicken, Lemon Caper Sauce, Wild Mushroom Risotto Roasted Asparagus Chicken Marsala Sautéed Breast of Chicken, Marsala Wine Sauce with Wild Mushrooms Chive Mashed Potatoes, Green Beans with Scallion Butter (Plated Dinners - continued on next page) gvgcc.com 763-732-4105 10-2010 26
  • 27. Plated Dinners (continued) Chicken Dijon Sautéed Breast of Chicken, Dijon Cream Sauce, Herb-roasted Parisian Potatoes Green Beans and Carrot Wands with Thyme Butter Mediterranean Chicken Sautéed Breast of Chicken, Sun-dried Tomatoes, Artichoke Hearts, Herb Pan Sauce Quinoa with Roasted Vegetables and Black Currants Beef and Pork Filet Mignon Char-grilled Filet of Beef, Chianti Demi-glace, Green Onion Potato Cake Sautéed Baby Carrots with Fresh Tarragon Grilled Top Sirloin Char-grilled Top Sirloin, Caramelized Pearl Onions, Thyme Jus Herb-roasted Root Vegetables, Baby Green Beans and Julienned Carrots New York Strip Steak Grilled New York Strip Steak, Bourbon and Wild Mushroom Sauce Roasted Fingerling Potatoes, Steamed Asparagus Lake City Pork Chop Grilled Center Cut Pork Chop, Caramelized Apples and Jack Daniels Demi-glace Roasted Sweet Potatoes, Baby Corn and Green Beans Pork Loin Herb-crusted Pork Loin, Dijon Mustard and Fresh Herbs, Honey Lavender Sauce Roasted Fingerling Potatoes, Asparagus and Red Pepper Sauté (Plated Dinners - continued on next page) gvgcc.com 763-732-4105 10-2010 27
  • 28. Plated Dinners (continued) Seafood Maple Salmon Maple-glazed Grilled Atlantic Salmon, Smoked Tomato Chutney Scallion-scented Jasmine Rice, Steamed Asparagus Miso-Lacquered Salmon Oven-roasted Atlantic Salmon, Scallion Scented Jasmine Rice, Wok-fired Asian Vegetables Parmesan-Crusted Walleye Aioli with Fresh Herbs, Lemon Risotto, Asparagus and Red Pepper Sauté Sea Bass Pan Seared with Blood Orange Butter Sauce, Risotto with Fresh Asparagus gvgcc.com 763-732-4105 10-2010 28
  • 29. Duets Duets are accompanied by assorted freshly baked artisan rolls with sweet butter, freshly brewed coffee, decaffeinated coffee and herbal tea. Please select one salad and one entrée. Salads Caesar Salad: Crisp Romaine Hearts, Shaved Parmesan Cheese Herb Croutons, Roasted Garlic Dressing Garden Salad: Mixed Greens, Vine-ripened Tomatoes, Cucumbers, Carrots Herb Croutons, Lemon and Fresh Herb Vinaigrette Mediterranean Salad: Baby Greens, Cucumbers, Cherry Tomatoes, Kalamata Olives Feta Cheese, Pita Croutons, Sun-dried Tomato and Oregano Vinaigrette Specialty Salads Asian Jade Salad: Baby Spinach, Mandarin Oranges, Caramelized Walnuts Sliced Strawberries, Strawberry and White Balsamic Vinaigrette Florina Salad: Baby Lettuce, Cucumbers, Grilled Asparagus, Kalamata Olives Oven-dried Tomato and Basil Vinaigrette Piazza Salad: Parmesan-encased Baby Lettuce, Oven-roasted Yellow and Red Tomatoes Bocconcini, Drizzled with Balsamic Reduction Plated Entrées Filet Mignon and Crab Cake Char-grilled Filet of Beef, Chianti Demi-glace, Paired with a Jumbo Lump Crab Cake Topped with Roasted Tomato Chutney, Potato Galette, Fresh Asparagus Top Sirloin and Shrimp Char-grilled Top Sirloin Crowned with three Jumbo Shrimp, Garlic Chive Beurre Blanc Wild Mushroom Risotto, Sugar Snap Peas and Carrot Wands Top Sirloin and Walleye Char-grilled Top Sirloin with Sautéed Mushrooms, Paired with Oven-roasted Walleye Green Beans and Carrot Wands, Confetti Rice Duets - continued on next page gvgcc.com 763-732-4105 10-2010 29
  • 30. Duets (continued) Top Sirloin and Miso-Lacquered Salmon Char-grilled Top Sirloin and Oven-roasted Atlantic Salmon, Sesame Jasmine Rice Wok-fired Asian Vegetables Top Sirloin and Chicken Marsala Char-grilled Top Sirloin and Sautéed Breast of Chicken, Marsala Wine Sauce with Wild Mushrooms, Chive Mashed Potatoes, Green Beans with Scallion Butter gvgcc.com 763-732-4105 10-2010 30
  • 31. Vegetarian Offerings Vegetarian offerings are accompanied by assorted freshly baked artisan rolls with sweet but- ter, freshly brewed coffee, decaffeinated coffee and herbal tea. Please select one salad and one entrée. Salads Caesar Salad: Crisp Romaine Hearts, Shaved Parmesan Cheese Herb Croutons, Roasted Garlic Dressing Garden Salad: Mixed Greens, Vine-ripened Tomatoes, Cucumbers, Carrots Herb Croutons, Lemon and Fresh Herb Vinaigrette Mediterranean Salad: Baby Greens, Cucumbers, Cherry Tomatoes, Kalamata Olives Feta Cheese, Pita Croutons, Sun-dried Tomato and Oregano Vinaigrette Specialty Salads Asian Jade Salad: Baby Spinach, Mandarin Oranges, Caramelized Walnuts Sliced Strawberries, Strawberry and White Balsamic Vinaigrette Florina Salad: Baby Lettuce, Cucumbers, Grilled Asparagus, Kalamata Olives Oven-dried Tomato and Basil Vinaigrette Piazza Salad: Parmesan-encased Baby Lettuce, Oven-roasted Yellow and Red Tomatoes Bocconcini, Drizzled with Balsamic Reduction Plated Entrées Polenta Tower On a Bed of Lentils with a Curried Cauliflower Puree and Tomato Bon Bons Green Pea Risotto Zucchini, Sun-dried Tomato, Truffle Emulsion, Fresh Shaved Parmesan Butternut Squash Ravioli Roasted Mediterranean Vegetables and Tomato Concasse Cavatappi and Roasted Vegetables White Wine, Garlic and Fresh Herbs gvgcc.com 763-732-4105 10-2010 31
  • 32. Children’s Menu (Ages 3-10) Meals include French Fries, applesauce, milk, mixed fruit plate (served during the salad course). Please select one option. ~ Chicken Fingers ~ ~ Cheeseburger ~ ~ Grilled Cheese ~ ~ Popcorn Shrimp ~ gvgcc.com 763-732-4105 10-2010 32
  • 33. Dinner Buffets (1½ hour service – 75 guest minimum) Dinner Buffets are accompanied by assorted freshly baked artisan rolls with sweet butter freshly brewed coffee, decaffeinated coffee and herbal tea. The Baltimore Baby Mixed Greens, Fresh Cucumbers, Julienned Carrots, Croutons, Lemon Vinaigrette Sliced Fresh Fruit Display, Roasted Parmesan Potatoes Broccoli and Carrots Sautéed with Butter and Garlic Sautéed Breast of Chicken, Marsala Wine Sauce with Wild Mushrooms Oven-roasted Mahi Mahi, Lemon Caper Sauce Roasted Vegetable Cavatappi with Shaved Parmesan Somerset Hills Baby Spinach and Romaine, Crumbled Brie, Caramelized Pumpkin Seeds, Strawberry Vinaigrette Mélange of Summer Vegetables with Herb Butter, Potato and Aged Cheddar Gratin Grilled Atlantic Salmon, Tomato Chutney Citrus-marinated Grilled Breast of Chicken Dusted with Jerk Seasoning Dijon-crusted Pork Loin, Jack Daniels Glaze Quinoa with Roasted Vegetables and Black Currants San Francisco Baby Spinach, Caramelized Walnuts, Sliced Strawberries, White Balsamic Vinaigrette Sliced Fresh Fruit Display, Tomato and Mozzarella Salad Sautéed Breast of Chicken, Dijon Cream Sauce Salmon Roulade Roasted with Meyer Lemon and Herbs, Saffron Sauce *Roasted Strip Loin of Beef with Horseradish Cream Lemon and Olive Oil-roasted Vegetables Tri-colored Rosemary-roasted Potatoes, Saffron Couscous Golden Dinner Buffet Gourmet Greens, Poached Pears, Caramelized Almonds, Champagne Vinaigrette Artisan Cheese and Fresh Berry Display, Grilled Vegetables, Sun-dried Tomato Aioli Baby Greens, Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese, Oregano Vinaigrette Cavatappi with Spring Vegetables, Garlic, Olive Oil and Toasted Pine Nuts Sautéed Breast of Chicken, Sun-dried Tomatoes, Artichoke Hearts, Herb Pan Sauce Roasted Sea Bass, Chardonnay Butter Sauce Carved Prime Rib of Beef with Truffle Au Jus Wild Rice Pilaf, Mélange of Summer Vegetables Gourmet Mini Dessert Display gvgcc.com 763-732-4105 10-2010 33
  • 34. Dessert Selections Crème Caramel Vanilla Bean Custard and Caramel with Berry Garnish Apple Tart Tender Apples in a Cinnamon and Sugar Crust, Crème Anglaise Fresh Fruit Tart Butter Crust Filled with Vanilla Pastry Cream and Fresh Fruit, Apricot Glaze New York-Style Turtle Cheesecake Topped with Chocolate and Caramel, Sprinkled with Toasted Pecans Chocolate Dome Luscious Chocolate Mousse with Basil Crème Brule Center Dark Chocolate Glaze, Gold Leaf and Chocolate Twig Chocolate Caramel Pecan Tart Vanilla, Caramel and Pecan Filled Tart with Chocolate Ganache Crème Brûlée Vanilla Bean Custard and Crunchy Caramelized Sugar, Presented with a Cookie Tropical Charlotte Vanilla and Almond Cake Layered with Passion Fruit and Mango Mousse Topped with Fresh Fruit Coulis Carrot and Pineapple Cake Carrots, Pineapple Chunks, Raisin and Walnuts, Frosted with Orange Cream Cheese Caramel Sauce (Dessert Selections - continued on next page) gvgcc.com 763-732-4105 10-2010 34
  • 35. Dessert Selections (continued) Chocolate Lava Cake Warm Molten Chocolate Cake with Homemade Green Tea Ice Cream Trio of Sorbet Chef Selection of Three Sorbets, Served with Mango and Kiwi Sauces Family-Style Petite Dessert Platter (Served at guest tables, 25 pieces per platter) Caramel Hazelnut Leaf, Key Lime Tarts, Grand Marnier Chocolate Brownies Coconut and Malibu Rum Bars, Chocolate-dipped Strawberries Family-Style Cookies and Bars (Served at guest tables, 25 pieces per platter) Chocolate Chunk, Oatmeal Raisin, White Chocolate Macadamia Nut Apple Raspberry Bars, Rocky Road Bars and Lemon Bars Dessert Additions Scoop of Vanilla Ice Cream Painted Plate Chocolate, Caramel, Raspberry or Strawberry Sauce Raspberries (3) or Fanned Strawberry Chocolate-dipped Strawberry gvgcc.com 763-732-4105 10-2010 35
  • 36. Late Night Treats Warm Cookies and Milk (75 guest minimum) Carafes of Cold Milk, Chocolate Chunk, Peanut Butter White Chocolate Macadamia Nut and Oatmeal Raisin Cookies Gourmet Mini Dessert Display (75 guest minimum) Tiramisu, Strawberry Charlotte, Grand Marnier Mousse, Chocolate Hazelnut Crunch Lemon Meringue, Caramel Toffee Tart, Raspberry Ganache, Chocolate-covered Strawberries Passion Fruit Jelly with White Chocolate Mousse, Fresh Fruit Tart Chocolate-Covered Strawberries Luscious Fresh Strawberries Dipped in Belgium Chocolate Gourmet Coffee Station (75 guest minimum) Freshly Brewed Regular and Decaffeinated Coffee Assorted Flavored Syrups, Crystallized Ginger, Chocolate-covered Coffee Beans White Chocolate Curls, Cinnamon Sticks, Sugar Swizzles, Whipped Cream Candy Station (100 guest minimum) An assortment of old-time favorites displayed in turn-of-the-century glass candy jars. Assortment may include favorites such as: Hot Tamales, Plain M&M’s, Skittles, Good and Plenty, Mike and Ike Reese’s Pieces, Gummy Worms and Jolly Ranchers Pizza Pepperoni, Sausage or Cheese Sliders Grilled Hamburger, Minced Onions, American Cheese, Ketchup, Mustard and Pickle Chip (Late Night Treats - continued on next page) gvgcc.com 763-732-4105 10-2010 36
  • 37. Late Night Treats (continued) Smoked Salmon Cheesecake Savory Cheesecake with Smoked Salmon and Fresh Herbs, Lemon Aioli Grilled Pumpernickel Croutons Mediterranean Platter Roasted Garlic Hummus, Assorted Olives, Marinated Artichokes, Grilled Eggplant Roasted Peppers, Bocconcini, Grilled Pita Oven-Roasted Artichoke and Spinach Gratin Fresh Spinach, Artichokes and Fresh Herbs, Grilled Pita Chips Wild Mushroom Gratin Wild Mushrooms, Herbs and Roasted Garlic Simmered with Asiago Cream, Grilled Croutons Snacks Freshly Popped Popcorn Trail Mix Roasted Peanuts M&M’s Snack Mix Yogurt-covered Raisins Roasted Cashews Non-Alcoholic Beverages Freshly Brewed Coffee, Decaffeinated Coffee Hot Apple Cider Hot Chocolate Lemonade Fruit Punch Freshly Brewed Iced Tea Cranberry Juice Assorted Canned Sodas Bottled Water gvgcc.com 763-732-4105 10-2010 37
  • 38. Alcoholic Beverage Service House Brand Mixed Drinks Call Brand Mixed Drinks House Brand Cocktails Call Brand Cocktails Premium Brand Cocktails Cordials House Wine Selections per glass Domestic Bottled Beer Imported and Micro-Brew Bottled Beer Domestic Draft Beer - Pint Imported and Micro-Brew Draft Beer Soft Drinks Featured Wines CK Mondavi: Chardonnay, Pinot Grigio, Merlot, Cabernet Sauvignon Featured Champagne Kenwood Yalupa, California gvgcc.com 763-732-4105 10-2010 38
  • 39. Wine List White Wines Chateau Ste. Michelle, Johannisberg Riesling, Columbia Valley Chateau Ste. Michelle, Sauvignon Blanc, Columbia Valley Giesen, Sauvignon Blanc, Marlborough, New Zealand Clos Du Bois, Chardonnay, Sonoma Kendall Jackson VR, Chardonnay, California Argyle, Chardonnay, Willamette Valley Saintsbury, Chardonnay, Carneros Rombauer, Chardonnay, Carneros Red Wines Estancia, Pinot Noir, Monterey Echelon, Pinot Noir, Central Coast Saintsbury, Pinot Noir, Carneros Ravenswood, Merlot, California Echelon, Merlot, Central Coast Greg Norman Estate, Shiraz, Australia Shooting Star, Cabernet Sauvignon, Lake County Wild Horse, Cabernet Sauvignon, Paso Robles Franciscan, Cabernet Sauvignon, Napa Silver Oak, Cabernet Sauvignon, Alexander Valley gvgcc.com 763-732-4105 10-2010 39
  • 40. Rental Items Tables and Chairs 8’ Table with Black Conference Cloth 24” High 30” Round Cocktail Table with Linen 42” High 30” Round Cocktail Table with Linen Chair Cover Chair Sash Tabletop Table Stanchions & Numbers Votive Candles Table Runner Mirrors for Guest Tables Specialty Linens Specialty Napkins Décor Portable Dance Floor (includes set up & tear down) 16” Risers with Stairs Custom Ice Carving Mood Lighting Package Ceiling Draping Piano gvgcc.com 763-732-4105 10-2010 40
  • 41. Business Services Copy and Fax Services Copies or Printing (black and white) Copies or Printing (color) Fax Presentation Supplies Easel Flipchart Easel, Pad and Markers Flipchart Easel, 3M Post-It Pad and Markers White Board and Dry Erase Markers Podium Electrical Extension Cord with Surge Protector Audio Wired Handheld Microphone, Cable and Stand Wireless Handheld Microphone and Stand Wireless Lavaliere Microphone 4-Channel Mixer CD Player Video Portable 35” TV with Cart VCR DVD Player LCD Projector Overhead Projector Projection Screen and Cart Video Package (screen, LCD projector and cart) Telecommunications Telephone Line - Local Service Phone with Telephone Line - Local Service Wireless Speaker Phone - Local Service Internet Wired High-speed Internet Access – One Unit Technician On-site Technician (business hours, 4 hour min.) On-site Technician (after hours, 4 hour min.) gvgcc.com 763-732-4105 10-2010 41
  • 42. Facilities Specifications Golden Valley Golf and Country Club offers the Twin Cities a premier venue for wedding receptions and special events. Our stunning clubhouse features 60,000 square feet of floor-to- ceiling windows, exposed wood-framed beams, sprawling vaulted ceilings, majestic gabled roof lines, and all the upscale amenities that you’d expect to find at a premier venue. With more than 10,000 square feet of functional meeting space, Golden Valley Golf and Country Club can accommodate up to 700 guests. Complete with state-of-the-art audiovisual equipment, the two private Boardrooms are appropriate for smaller meetings or board retreats, while our reception area and outdoor veranda can accommodate larger gatherings. All events include complimentary parking. Dimensions Seated Dinner Reception Bethpage Ballroom 108’ x 64’ 500 700 Bethpage Red 36’ x 64’ 150 225 Bethpage Black 36’ x 64’ 150 225 Bethpage Blue 36’ x 64’ 150 225 Bethpage Green 21’ x 36’ 40 60 Somerset Hills 28’ x 32’ 50 75 Dimensions Maximum Seated San Francisco Boardroom 16’ x 30’ 24 Baltimore Boardroom 16’ x 24 14 gvgcc.com 763-732-4105 10-2010 42
  • 43. Ballroom gvgcc.com 763-732-4105 10-2010 43
  • 44. Facility Information Golden Valley Golf and Country Club is pleased to provide catering and event planning services to you and your guests. We hope that the following information will answer any questions you have about our services. Our professional staff is happy to assist you with rental items and decorations such as tables, chairs, tents, floral arrangements, balloon decorations, ice carvings and other items. Complimentary Amenities Linens from our House Selection China, Silverware, Stemware, Tables and Chairs 3 Votive Candles per Dining Table Parking On-site Coordinator Deposits and Payments A booking is not considered definite or confirmed until the appropriate deposit has been received and a signed contract has been returned. The deposit reserves the Client’s event date. Payments shall be made according to the schedule in the contract. All payments are non-refundable. Corporate events for which credit has been approved a minimum of thirty (30) days prior to the event may be billed according to our policies. In such cases, the remaining balance is due thirty (30) days from date of invoice. A finance charge of up to 1.5% per month, an annual rate of 18%, may be assessed on all past due accounts. Menu Prices Due to varying market conditions, prices on the catering and beverage menus are subject to change without notice. Prices will be guaranteed on all signed Banquet Event Orders within sixty (60) days of scheduled event. Menu prices do not include tax, service charge or room rental. Golden Valley Golf and Country Club shall have the right to substitute product based on quality or availability. If the host of the event chooses to offer more than one entrée selection (not including a vegetarian option) for their event, an additional surcharge of $1.50 per person attending will apply. Menu Selection and Guarantee In order to ensure the availability of your menu items, your menu selection should be submitted to the catering sales manager fifteen (15) business days prior to the function date. Minimum guarantee includes food, hosted beverages and hosted bar items only, unless otherwise specifically indicated, and is pre-tax and pre-service charge. It shall be the Client’s responsibility to notify Golden Valley Golf and Country Club of the final number of attendees no later than four (4) business days prior to the date of your event. The Client’s final guest count is considered a guarantee not subject to reduction, and charges will be assessed accordingly. The Client’s final billing will be based on this guarantee or the actual number of guests served, whichever is greater. (Facility Information - continued on next page) gvgcc.com 763-732-4105 10-2010 44
  • 45. Facility Information continued Food and Beverage Minimums Catered functions are based on food and beverage minimums. If the Client fails to meet the food and beverage minimum designated for the room or rooms that have been booked, an additional food and beverage charge will be applied to the Client’s final invoice. The additional food and beverage charge will be the difference between the food and beverage minimum and the total food and beverage charges exclusive of tax and service charge. Health and Insurance Regulations All food, alcoholic and non-alcoholic beverages must be supplied, prepared and served by Golden Valley Golf and Country Club with the exception of specialty cakes, which must be obtained from a licensed and insured bakery. Homemade cakes are not allowed. If Client chooses to obtain a cake from a licensed and insured bakery, there will be a $2 per guest fee. Due to health department regulations, food and beverage not consumed become the property of Golden Valley Golf and Country Club. Neither the Client nor his/her guests may bring to or remove from premise any food or beverages. Alcoholic Beverage Service Bar service may be offered until 12:30 a.m. All alcoholic beverages must be provided and served by employees of Golden Valley Golf and Country Club. The legal drinking age in the state of Minnesota is 21 for all alcoholic beverages. No alcoholic beverages are permitted to leave the facility. In accordance with the laws of our state, we reserve the right of our trained staff to assess the level of alcoholic consumption and act accordingly, even if this differs from the original contract. All host and cash bars must meet a minimum of $400 per bar, per function or the client will be billed a $150 bartender fee. Room Charges Room charges will apply for each contracted space for standard set-up, breakdown, and event and facility maintenance. Applicable taxes apply to all room charges. Service Charge and Tax All food, non-alcoholic beverages, liquor, beer and wine are subject to a service charge. The entire service charge is the property of Golden Valley Golf and Country Club. The service charge is not the property of any one employee and will be dispersed at the discretion of Golden Valley Golf and Country Club. All food, non-alcoholic beverages, liquor, beer, wine, subcontracted rentals and catering-related services are subject to an appropriate sales tax. The Minnesota Department of revenue requires Golden Valley Golf and Country Club to request a “Certificate of Exemption” from the above named Client if they qualify for tax exemption. Documentation for tax exempt status must be returned with signed contract. If proof of exemption is not provided with your signed contract, Golden Valley Golf and Country Club will charge applicable taxes. (Facility Information - continued on next page) gvgcc.com 763-732-4105 10-2010 45
  • 46. Facility Information continued Banquet Event Order Form All Clients are required to complete and approve a Banquet Event Order form detailing event logistics such as times for guest arrival, beverage and meal service, entertainment, outside vendors, etc. This ensures that all event details have been approved by the Client and Golden Valley Golf and Country Club. The Banquet Event Order form must be completed fifteen (15) business days prior to the function. Floor plans and logistics must be finalized at the time the Banquet Event Order form is completed. Golden Valley Golf and Country Club reserves the right to control all sound and lighting on the premises. Cancellation Policy Client may cancel this contract at any time by providing written notice to Golden Valley Golf and Country Club. Client agrees that if Client cancels this contract for any reason, all deposits shall be treated as a cancellation fee and become the property of Golden Valley Golf and Country Club. The cancellation fee covers Golden Valley Golf and Country Club’s administrative costs and other business losses, which result from Client’s failure to fulfill the terms of this Contract. Client hereby agrees and acknowledges that any amount retained by Golden Valley Golf and Country Club following Client’s cancellation of this contract is reasonable and Client accepts this amount as the termination fee. Rights of Termination for Cause Except as otherwise provided in the Contract, neither party shall have the right to terminate their obligations under this Contract. This Contract is, however, subject to termination without liability to the terminating party under any of the following conditions: The parties’ performance under this Contract is subject to an act of God, war, government regulation, terrorism, disaster or civil disorder, making it inadvisable, illegal or which materially affects a party’s ability to perform its obligations under the Contract. Either party may terminate the Contract for any one or more such reasons upon written notice to the other party within 3 days of such occurrence or receipt of notice of any of the above occurrences. Smoking Policy Golden Valley Golf and Country Club is a non-smoking facility in compliance with the Minnesota Indoor Clean Air Act. Smoking is limited to designated outdoor locations. Audiovisual In-house audiovisual supplies are available through the catering department. We will coordinate your AV and technical support needs based on the fee schedule outlined in the menu. All charges will be added to the Client’s account. It is necessary that all Audiovisual orders be confirmed three (3) business days prior to your event to ensure availability. Golden Valley Golf and Country Club is not responsible for and will be unable to provide any technical assistance to audiovisual equipment that the Client provides. (Facility Information - continued on next page) gvgcc.com 763-732-4105 10-2010 46
  • 47. Facility Information continued Coat Check Service Coat check service may be provided for a fee of $1 per guest. This will be based on your final guest count guarantee. Valet Parking One (1) attendant per 100 guests will be provided for a fee of $25 per hour, per attendant. A four (4) hour minimum is required. Theft and Damages Client agrees to be responsible for any damages or theft to the premises, its furniture, fixtures, equipment and table accessories by guest, invitees or employees of other agents utilized by the Client. Liability Golden Valley Golf and Country Club does not assume responsibility for injury to any persons or damage to or loss of any merchandise, equipment of personal belongings. Decorations Clients are responsible for the distribution, set-up and collection of all materials and decorations provided by the Client. All decorations need to be pre-approved by the catering department. All candles must be enclosed. Taper candles or non-contained candles are not allowed. No tape, nails, pins, tacks, gum or the like may be directly applied to, or onto, the inside or outside walls, ceilings, windows and door glass, or frames and beams. No item may be left overnight and decorations must be removed by the client or client’s vendors at the end of the event. Golden Valley Golf and Country Club will assume no financial responsibility for any damages or theft of equipment, decorations or personal properties. Please note that sand, birdseed, glitter, rice and confetti may not be used either inside or outside of the building. Failure to comply with this policy will result in a clean up fee of $250. Labor Fees Client agrees to begin the function(s) promptly at the scheduled time and agrees to vacate at the hour indicated. This includes all vendors related to the event. Client further agrees to reimburse Golden Valley Golf and Country Club for personnel costs and other expenses incurred as a result of Client’s failure to comply. Guest- to-server ratio averages two servers for up to five tables for plated dinner service. If the client requests additional servers, client agrees to pay $35 per hour, per server, with a four (4) hour minimum. Entertainment and Vendors No entertainment may be scheduled to perform later than 12:30 a.m. Outside vendors are required to vacate the facility one hour after the entertainment is concluded. It is the Client’s responsibility to communicate this information to all of their vendors. Client further agrees to reimburse Golden Valley Golf and Country Club for personnel costs and other expenses incurred as a result of Client’s failure to comply. (Facility Information - continued on next page) gvgcc.com 763-732-4105 10-2010 47
  • 48. Facility Information (continued) Advertising / Program Policy Any printed materials or advertising referring to the use of Golden Valley Golf and Country Club or its premises with the respect to the event must receive prior written approval from Golden Valley Golf and Country Club. All entertainment and programs at Golden Valley Golf and Country Club facilities must receive written approval by Golden Valley Golf and Country Club on or before the completion of the Banquet Event Order. Storage and Approval of Materials Client agrees that Golden Valley Golf and Country Club will not accept and store shipments of any materials prior to the time said materials are required for the event. All shipments must receive prior delivery approval from Golden Valley Golf and Country Club. All items and materials used in presentations or in decorating must receive prior approval from Golden Valley Golf and Country Club. No item may be left overnight and decorations must be removed by the client or client’s vendors at the end of the event. Golden Valley Golf and Country Club will assume no financial responsibility for any damages or theft of equipment, decorations or personal properties. Gun Policy The possession of firearms is forbidden in the Clubhouse and in all areas of the club grounds. Posed Photography Photos consisting of weddings, engagements, and family groups may be accommodated based on the time of day and time of year. Only specific locations will be allowed. gvgcc.com 763-732-4105 10-2010 48

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