Lakeside Banquet Events - Olympic Club...Chocolate cake with a rich dark chocolate mousse filling...
Transcript of Lakeside Banquet Events - Olympic Club...Chocolate cake with a rich dark chocolate mousse filling...
The Lakeside Clubhouse provides beautiful panoramic views for weddings, receptions and private events. With world-class facilities and spectacular floor plan, Lakeside offers a marvelous array of catering services for your convenience.
Our team of experts will assist with your planning needs and ease your mind as you prepare for one of the most memorable events of your life.
LakesideBanquet Events
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Contents3 Club Management
4 Breakfasts
5 Coffee Breaks
6 Three-Course Plated Lunches
7 Main Course Salad Plated Lunch
8 Lunch Buffet
11 Receptions
14 Plated Dinners
16 Dinner Buffets
19 Beverages
20 Special Event Wine List
21 Special Event Liquors
22 Special Event Beers
23 Preferred Vendor List
26 Pricing and Policies
Club ManagementAva ChinCatering Director [email protected] | 415.404.4318
Sandra BertolozziCatering Manager — Lakeside [email protected] | 415.404.4301
Steven SolomonCatering Assistant [email protected] | 415.404.4306
Marc PassettiExecutive Chef — Lakeside [email protected] | 415.404.4324
Phillip BenedettiExecutive Sous Chef - Lakeside [email protected] | 415.404.4321
Sara HatfieldDining and Banquets Director [email protected] | 415.404.4312
Alexia HeuerDining and Banquets Manager [email protected] | 415.404.4385
Heather GaffeyAssistant Lakeside Clubhouse Manager [email protected] | 415.404.4304
Mike DeweesLakeside Clubhouse Manager [email protected] | 415.404.4331
Lloyd GillespieAssistant General Manager [email protected] | 415.345.5246
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BreakfastsContinental BreakfastAssorted Muffins, Danishes, Croissants
Sliced Fresh Fruit
Fresh-Squeezed Orange Juice & Grapefruit Juice
Peet’s Coffee, Selection of Hot Teas$30
Cliffs Course BreakfastAssorted Muffins, Danishes, Croissants
House Made Granola, Chia Seed-Coconut Parfait and Fresh Berries
Breakfast Burrito, California Style with Home Fries, Chorizo
Scrambled Eggs and a Vegetarian Burrito
Fresh-Squeezed Orange Juice & Grapefruit Juice
Peet’s Coffee, Selection of Hot Teas$35
Ocean Course BreakfastAssorted Muffins, Danishes, Croissants
Sliced Fresh Fruit
Steel Cut Oats with Brown Sugar
Scrambled Cage-Free Organic Eggs
Buttermilk Pancakes, Maple Syrup
Bacon & Chicken Apple Sausage
Home Fries with Caramelized Onions
Fresh-Squeezed Orange Juice & Grapefruit Juice
Peet’s Coffee, Selection of Hot Teas$39
Lake Course BreakfastAssorted Muffins, Danishes, Croissants
Sliced Fresh Fruit
Yogurt and Housemade Granola
Scrambled Cage-Free Organic Eggs
Pan De Mie French Toast, Seasonal Berry Compote
Turkey Bacon & Chicken Apple Sausage
Hash Browns
Fresh-Squeezed Orange Juice & Grapefruit Juice
Peet’s Coffee, Selection of Hot Teas$39
Plated BreakfastAssorted Muffins, Danishes, Croissants
Sliced Fresh Fruit
Cage-Free Scrambled Eggs
Hash Browns, Bacon, or Chicken Apple Sausage, Roasted Roma Tomato
Fresh-Squeezed Orange Juice & Grapefruit Juice
Peet’s Coffee, Selection of Hot Teas$35
Breakfast Buffet EnhancementsButtermilk Pancakes or French Toast, Maple Syrup $6
Eggs Benedict $8
Individual Yogurts $5
½ Grapefruit $3
Yogurt & Berry Parfaits $6
Bagels & Cream Cheese $5
Hot Oatmeal $4
Hard Boiled Eggs $3Pc
Protein Smoothies $6
Prices subject to change. All prices listed are per person unless otherwise noted.
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Coffee BreaksFitness BreakAssorted Clif, Promax & Kuna Bars
Banana & Protein Smoothie
Whole Fresh Fruit
Peet’s Coffee, Selection of Hot Teas$20
Chocolate BreakChocolate Chip Cookies, Brownies, Chocolate Éclairs,
Ghirardelli Chocolates
Assorted Soft Drinks, Bottled Water
Peet’s Coffee, Selection of Hot Teas$20
Giants BreakWarm Salted Pretzels, Mustard
Ice Cream Bars
House-Made Lemonade
Peet’s Coffee, Selection of Hot Teas$20
Coffee Break EnhancementsWhole Fruit $5
Sliced Fruit $9
Assorted Cookies $6
Individual Potato Chips $6
Power Bars $7
Trail Mix $7
Prices subject to change. All prices listed are per person unless otherwise noted.
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Three-Course Plated LunchesSaladsMixed Green Salad (GF) Shaved fennel, Fuji apple, candied walnut, Vella dry jack, balsamic vinaigrette
Olympic Club Caesar Hearts of romaine, sourdough croutons, shaved parmesan reggiano, housemade caesar dressing
Butter Leaf Lettuce Salad (GF) Radish, red grapes, blue cheese, quinoa, lemon dressing
MainsMushroom Risotto Sautéed wild mushrooms, aged parmesan, truffle balsamic reduction $50
Free-Range Chicken Breast (GF) Roasted cauliflower puree, seasonal vegetables, sage pan sauce $54
Fig-Crusted Pork Loin (GF) Sweet potato puree, braised greens, brandy-mustard pan sauce $54
Sustainably-Farmed Salmon (GF) Lentils du Puy, seasonal vegetables, citrus beurre blanc $55
Pesto Crusted Petrale Sole Roasted new potatoes, seasonal vegetables, lemon butter caper sauce $55
Carved Beef Striploin (GF) Chive mashed potatoes, seasonal vegetables, demi-glace $60
DessertsChocolate Marquise Chocolate cake with a rich dark chocolate mousse filling and a raspberry cream center, garnished with a chocolate fan and a raspberry
Chocolate Brownie with Vanilla Ice Cream & Chocolate Sauce Dark chocolate cake with dark chocolate chips and walnut pieces, dusted with powdered sugar and cocoa powder and topped with vanilla ice cream
Dutch Apple Tart Buttery short dough tart shell filled with sautéed apples, raisins, sliced almonds, topped with a butter streusel, baked to a golden brown, finished with a dusting of confectioners’ sugar
Lemon Meringue Buttery short dough tart shell filled with lemon curd, topped with a generous swirl of baked meringue, finished with a delicate dusting of confectionary sugar
Strawberry Bagatelle White cake with sliced fresh strawberries in a vanilla cream filling, garnished with a half strawberry
Prices subject to change. All prices listed are per person unless otherwise noted.
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Entrée Salads Asian Chicken Salad (GF) Napa cabbage, mandarin orange segments, grilled scallions, crispy rice noodles, sesame tamari $48
Grilled Salmon Baby kale, roasted golden beets, farro, pickled carrots and red cabbage, sherry wine vinaigrette $51
Tuna Nicoise (GF) Ahi tuna, greens, nicoise olives, haricot vert, egg, fingerling potato, champagne vinaigrette $51
DessertsChocolate Marquise Chocolate cake with a rich dark chocolate mousse filling and a raspberry cream center, garnished with a chocolate fan and a raspberry
Chocolate Brownie with Vanilla Ice Cream & Chocolate Sauce Dark chocolate cake with dark chocolate chips and walnut pieces, dusted with powdered sugar and cocoa powder and topped with vanilla ice cream
Dutch Apple Tart Buttery short dough tart shell filled with sautéed apples, raisins, sliced almonds, topped with a butter streusel, baked to a golden brown, finished with a dusting of confectioners’ sugar
Lemon Meringue Buttery short dough tart shell filled with lemon curd, topped with a generous swirl of baked meringue, finished with a delicate dusting of confectionary sugar
Strawberry Bagatelle White cake with sliced fresh strawberries in a vanilla cream filling, garnished with a half strawberry
Prices subject to change. All prices listed are per person unless otherwise noted.
Main Course Salad Plated Lunch
Lunch BuffetOcean Course Salad & Sandwich Buffet
Hearts of Romaine Salad Radicchio, red grapes, gorgonzola cheese, candied walnuts, grilled chicken breast, lemon-basil dressing, balsamic vinaigrette, ranch dressing
Quinoa Salad Cherry tomato, cucumber, feta cheese, arugula, lemon, olive oil
Roast Beef Sandwich Smoked gouda cheese, leaf lettuce and tomato on a french roll
Turkey Club Bacon, avocado, lettuce, tomato, mayonnaise, brioche roll
Tuna Salad Sandwich Capers, onions, pickles, mayonnaise, lettuce, tomato, wheat
Grilled Eggplant Sandwich Fontina cheese, romesco sauce (contains nuts), arugula, focaccia
Assorted Brownies and Lemon Bars
Peet’s Coffee, Selection of Hot Teas$48
Lake Course Lunch Buffet
Assorted Rolls
Mixed Greens and Baby Spinach Salad Cherry tomatoes, radish, crumbled feta, carrots, candied walnuts, raspberry vinaigrette, balsamic vinaigrette, Thousand Island dressing
Roasted Beet Salad Chevre, orange blossom honey, red wine vinaigrette, yukon gold potato salad, scallions, arugula, tarragon and whole grain mustard vinaigrette
Grilled Chicken Breast Pan sauce
Roasted Salmon Shaved fennel, citrus beurre blanc
Wild Rice Pilaf
Medley of Vegetables
Cookies, Pecan and Raspberry Bars
Peet’s Coffee, Selection of Hot Teas$53
Minimum 25 people. Prices subject to change. All prices listed are per person unless otherwise noted.
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Lunch BuffetMission District Latin-Inspired Buffet
Romaine Lettuce Salad Corn tortilla strips, queso fresco, diced tomato, black beans, black olives, chipotle ranch, cilantro-chili vinaigrette
Black Bean and Roasted Corn Salad Cherry tomato, baby kale, cilantro, lime
Red Cabbage Jicima, cilantro, cotija cheese, pepitas, chili-lime dressing
Corn Tortilla Chips Roasted tomato salsa, sour cream and guacamole
Chicken Fajitas with Peppers & Onions Flour tortilla
Anchiote and Lime-Marinated Red Snapper Pineapple & salsa
Spanish Rice
Medley of Seasonal Vegetables
Flan, Tres Leches Cake
Horchata, Agua Fresca
Peet’s Coffee, Selection of Hot Teas$53
North Beach Italian-Inspired Lunch Buffet
Garlic Bread
Hearts of Romaine Garlic croutons, parmesan cheese, pancetta, cherry tomatoes, cucumbers, Caesar dressing, sherry vinaigrette
Panzenella Salad Vine-ripened tomatoes, rustic bread, onions, garlic, fresh mozzarella, balsamic
Ceci Bean Salad Garbanzo beans, celery, onion, garlic, basil, feta, red wine vinaigrette
Chicken Cacciatore
Cheese Ravioli Pesto cream sauce
Eggplant Parmesan
Roasted seasonal vegetables
Cookies, Tiramisu, Cannoli
Peet’s Coffee, Selection of Hot Teas$53
Minimum 25 people. Prices subject to change. All prices listed are per person unless otherwise noted.
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Lunch BuffetAfternoon Tea Buffet
Chopped Salad Mixed greens, red grapes, crumbled blue cheese, grilled chicken breast, candied walnuts, lemon-basil dressing
Quinoa Salad Arugula, onions, cherry tomato, cucumber and feta cheese
Afternoon Tea Sandwiches Deviled egg salad sandwich, pan de mie Smoked salmon, chive cream cheese, marble rye Madras curry chicken salad, dried currants, brioche roll Grilled eggplant, piquillo pepper hummus, focaccia
Petite Fours & Scones Lemon curd and devonshire cream
Peet’s Coffee, Selection of Hot Teas$53
Minimum 25 people. Prices subject to change. All prices listed are per person unless otherwise noted.
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ReceptionsPassed Hors D’oeuvresVietnamese spring rolls, nuoc nam
Cardamom-marinated chicken skewers, mint chutney (GF)
Sicilian arancini, beef bolognaise, San Marzano tomato
Mini grilled cheese, tomato soup
Foie gras mousse, poached pear, baguette
Duck rillettes, pickled apple, crostini
Sliders, caramelized onion and cheddar, bacon aioli
Rosemary and dijon lamb chops (GF)
Miniature corn dogs, honey mustard
House-cured salmon, crème fraiche, caviar, buckwheat blini
Tomato, boconcini and pesto skewers (GF)
Tuna poke, wasabi tobiko, cucumber (GF)
Endive, blue cheese mousse, candied walnut, Fuji apple (GF)
Proscuito-wrapped melon (GF)
Tuna tataki, nori, pickled red onion, ponzu
Fig and goat cheese skewer, fresh basil (GF)
Smoked salmon crepe, chive cream cheese
$68 a dozen
Prices subject to change. All prices listed are per person unless otherwise noted.
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ReceptionsReception StationsCorn Tortilla Chips Salsa and guacamole $6
Housemade Kettle Chips Sour cream and onion dip $6
Crudités Display Display of local vegetables, hummus, baba ghanoush and pita $9
Cheese Board Sliced baguette, dried fruit, orange blossom honey $15
Smoked and Cured Salmon Smoked salmon, house-cured gravlox, lemons, capers, red onions, cream cheese, baguette $17 per person
Chilled Jumbo Prawns Served on ice with lemons, lime, cocktail sauce $61 per dozen
Salumi Board Display of artisanal cured meats, sausages and pickled vegetables $16
Oysters on the Half Shell Served on ice with lemon, limes, mignonette, cocktail sauce and hot sauce $61 per dozen
Flatbread Pizza Station Pesto chicken, margarita, basil, fresh mozzarella, pepperoni $17 per person (minimum 25 guests)
Pasta Station Gnocchi, pancetta, onion, garlic, baby spinach, pesto, white wine and butter, cheese tortellini, crimini mushrooms, white wine, San Marzano tomato $19 per guest (minimum 25 guests)
Taco Station Carne asada — marinated and grilled skirt steak, flour tortillas, guacamole, sour cream, roasted tomato salsa $19 per guest (minimum 25 guests)
Milk Chocolate Fountain Warm milk chocolate served with seasonal berries, fruits, pound cake, rice crispy treats and brownies $17 per guest (minimum 25 guests)
Additional charge of $400 for each culinary attendant needed. Prices subject to change. All prices listed are per person unless otherwise noted.
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ReceptionsCarveryRoasted, Salt-Brined Free-Range Turkey Housemade orange-cranberry sauce, pan gravy $265 (serves 20 guests)
House-Smoked Beef Striploin Cabernet jus, creamy horseradish $495 (serves 30 guests)
Leg of Lamb Gremolata, Zinfandel au jus $665 (serves 40 guests)
Slow-Roasted Porchetta Salsa verde, calabrian chili $475 (serves 40 guests)
Slow-Roasted Prime Rib Au jus horseradish cream $850 (serves 40 guests)
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Additional charge of $400 for each culinary attendant needed. Prices subject to change. All prices listed are per person unless otherwise noted.
Plated DinnersSaladsBaby Spinach, Lolla Rossa (GF) Cabernet poached pear, blue cheese, candied walnuts, dried cranberry, balsamic vinaigrette
Iceberg Wedge (GF) Blue cheese dressing, pancetta, scallions, balsamic reduction
Hearts of Romaine Salad Garlic crostini, shaved parmesan, caesar dressing
Roasted Beet Salad (GF) Wild arugula, chevre, citrus, orange blossom honey, red wine vinaigrette
Mixed Greens and Shaved Fennel Salad (GF) Heart of palm, cherry tomato, feta cheese, hazelnut-sherry wine vinaigrette
Vegetarian EntréesAubergine and Chickpea Stew (GF/Vegan) Madras curry coconut milk $62
Saffron Risotto, English Pea (GF) Parmesan reggiano, blood orange vanilla reduction $62
Nettle Pesto Gnocchi, Parmesan Sabayon Hen of the woods mushroom $62
Main CoursesRoasted, Free-Range Chicken Breast (GF) Roasted garlic mashed potatoes, mushroom pan sauce, seasonal vegetables $71
Roasted Cornish Game Hen (GF) Fingerling potatoes, braised mustard greens, whole grain mustard pan sauce $71
Grilled Salmon, Roasted Fennel Puree (GF) Seasonal vegetables, lemon soubise $73
Miso-Marinated Black Cod — Skin On (GF) Edamame puree, seasonal vegetables, yuzu emulsion $75
Line Caught Halibut (GF) Saffron and leek risotto, lemon beurre blanc, seasonal vegetables $77
Zinfandel-Braised Beef Short Ribs (GF) Red wine and shallot mashed potatoes, seasonal vegetables, demi-glace $79
Slow-Roasted Prime Rib (GF) Mashed potatoes, creamed spinach, au jus $79
Cast Iron-Seared Filet Mignon (GF) Yukon potato gratin, seasonal vegetables, cabernet demi-glace $83
Surf and Turf (GF) Grilled filet mignon and roasted gulf prawns, pommes puree, seasonal vegetables, cabernet au jus $85
All menu prices are based on the entrée selected and include 1 salad, 1 entrée and 1 dessert. When multiple entrées are offered, the highest selected entrée price will prevail for all meals. Prices subject to change.
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Plated Dinners
All menu prices are based on the entrée selected and include 1 salad, 1 entrée and 1 dessert. When multiple entrées are offered, the highest selected entrée price will prevail for all meals. Prices subject to change.
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DessertsPear and Caramel Cake Decorated sponge with chocolate cake, diced pears in caramel cream with chocolate pearls
Chocolate Hazelnut Gianduja Chocolate cake with chocolate hazelnut mousse and vanilla crème brulee center, roasted hazelnut pieces, chocolate glaze & hazelnut garnish
Chocolate Coffee Swirl Short dough disk with chocolate coffee mousse, coffee crème brulee center, chocolate glaze with chopped pistachios & garnish
Chocolate S’mores Tart Short dough shell with dark chocolate mousse, graham cracker cookies, toasted marshmallow garnish
Molten Chocolate Cake Dense chocolate cake with a soft cream center
Caramel Mystique South American dessert with a tropical twist — chocolate cake filled with dulce de leche mousse, a chocolate-dipped sesame nougat brittle layer, banana mousse center, wrapped in a chocolate jaconde oval pattern, apricot glaze finish, milk chocolate tuile garnish
Dutch Apple Tart Buttery short dough tart shell filled with sautéed apples, raisins, sliced almonds, topped with a butter streusel, baked to a golden brown, finished with a dusting of confectioners’ sugar
Pistachio Raspberry Tranche Pistachio almond cake layered with raspberry jelly and vanilla cream, garnished with white chocolate pearls and raspberry
Lemon Eclipse Eclipse shaped dessert on a short dough cookie base with lemon cream and a raspberry cream center, garnished with white chocolate pieces, pistachio bits and a fresh raspberry
Coconut Passionfruit Aurora White cake with coconut cream, diced pineapples in rum, mango passionfruit, strawberry jelly and chocolate pearls
Dinner Buffets
Minimum 75 people. Prices subject to change. *Carving attendant fee will apply. 1 carver needed for each 100 people.
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Buffet Menu #1
Soup of the Day Assorted rolls
Baby Mixed Greens Salad Hearts of romaine, cherry tomatoes, cucumbers, carrots, radish, parmesan cheese, croutons, balsamic vinaigrette, house dressing, Thousand Island, Caesar dressing
Quinoa Salad Radish, corn, arugula, cherry tomato, mint, lemon and olive oil
Roasted Beet Salad Red wine vinaigrette, chevre, orange blossom honey
Red Cabbage Salad Carrot, jicama, toasted pumpkin seeds, cotija cheese, chili-lime dressing
Grilled Vegetable Platter Balsamic glaze
Charcuterie Platter
Imported and Domestic Cheese Board Crackers, sliced baguette
Fresh Melon and Prosciutto, Deviled Eggs
House Gravlox and Smoked Salmon
Oysters on the Half Shell
Baked Salmon, Smoked Trout and Peppered Mackerel
Prawn Cocktail
Marinated Clams and Mussels Lemons, cocktail sauce and black pepper mignonette
Carved Prime Rib* Au jus, horseradish
Rosemary Roasted Leg of Lamb* Mint chimichuri sauce
Chicken Mole, Pepitas, Chile Pablano
Mahi Mahi with Tomotillo Salsa
Spanish Rice
Truffle-Scented Mashed Potatoes
Selection of Local Seasonal Vegetables
Creamed Spinach
Flour Tortillas
Kids BBQ Chicken Drum Sticks, Roasted Red Potatoes
Assortment of Seasonal Cakes, Pies, Torts, Mini Pastries, Cookies, Sliced Fresh Fruit, Flan, Bread Pudding
Peet’s Coffee & a Selection of Hot Teas$95
Dinner Buffets
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Buffet Menu #2
Soup of the Day Assorted rolls
Baby Mixed Greens Salad Baby spinach, cherry tomatoes, cucumbers, carrots, radish, feta cheese, pumpkin seeds, balsamic vinaigrette, house dressing, raspberry vinaigrette
Farro Salad Arugula, cherry tomato, kalamata olive, cucumber, lemon dressing
Penne Pasta salad Oregano, sun dried tomato, onion, peppers, grilled artichoke hearts, red wine vinaigrette, parmesan
Marinated Mushroom Salad Roasted shallot vinaigrette
Grilled Vegetable Platter Balsamic glaze
Charcuterie Platter
Imported and domestic cheese board Crackers, sliced baguette
Fresh Melon and Prosciutto, Deviled Eggs
House Gravlox and Smoked Salmon
Oysters on the Half Shell
Baked Salmon, Smoked Trout and Peppered Mackerel
Prawn Cocktail
Marinated Clams and Mussels Lemons, cocktail sauce and black pepper mignonette
Carved Prime Rib* Au jus, horseradish
Carved Roasted Turkey* Sage gravy
Corn Bread
Seared Local Sturgeon Lemon caper sauce
Basil Mozzarella Ravioli Tomato, vodka cream sauce
Roasted Garlic Mashed Potatoes
Selection of Local Seasonal Vegetables
Creamed Spinach
Kids: Macaroni and Cheese with Ham, Fried Chicken Drumsticks
Assortment of Seasonal Cakes, Pies, Torts, Mini Pastries, Cookies, Sliced Fresh Fruit, Crème Brulee, Bread Pudding
Peet’s Coffee & a Selection of Hot Teas$95
Minimum 75 people. Prices subject to change. *Carving attendant fee will apply. 1 carver needed for each 100 people.
Dinner Buffets
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Buffet Menu #3
Soup of the Day Assorted rolls
Baby Kale Salad Hearts of romaine, cherry tomatoes, cucumbers, carrots, grapes, blue cheese, candied walnuts, balsamic vinaigrette, house dressing, lemon basil dressing
Buckwheat Soba Noodle Salad Cilantro, scallions, peppers, toasted sesame, bay shrimp, sriracha–sesame dressing
Green Papaya Salad Peppers, cabbage, peppers, sweet chili-lime dressing
Green Bean Salad Toasted almonds, olives, hard boiled egg, sherry vinaigrette
Grilled Vegetable Platter Balsamic glaze
Charcuterie Platter
Imported and Domestic Cheese Board Crackers, sliced baguette
Fresh Melon and Prosciutto, Deviled Eggs
House Gravlox and Smoked Salmon
Oysters on the Half Shell
Baked Salmon, Smoked Trout and Peppered Mackerel
Prawn Cocktail
Marinated Clams and Mussels Lemons, cocktail sauce and black pepper mignonette
Carved Angus Prime Rib* Red wine jus
Chinese Five-Spice Roasted Pork Shoulder*
Line Caught Salmon Ponzu sauce and scallions
Grilled Chicken Teriyaki
Buttermilk and Chive Mashed Potato
Selection of Local Seasonal Vegetables
Creamed Spinach
Assorted Dim Sum and Potstickers
Kids: Stir Fried Chow Mein Noodles, Fried Rice
Assortment of Seasonal Cakes, Pies, Torts, Mini Pastries, Cookies, Sliced Fresh Fruit, Bread Pudding
Peet’s Coffee & a Selection of Hot Teas$95
Minimum 75 people. Prices subject to change. *Carving attendant fee will apply. 1 carver needed for each 100 people.
BeveragesBeverages & CocktailsSuper Premium Brands $11.00
Premium Brands $10.25
Call Brands $9.25
Imported Beer $8.75
Domestic Beer $7.75
Iced Tea/Lemonade $3.00
Soft Drinks, Bottled Water, Juices $5.00
A bartender fee of $475 per bartender for 4 hours is required if a private bar is requested or deemed necessary by the Club for each event. An overtime fee of $140 each hour thereafter may be incurred based on the requirements of each individual event.
Wine and champagne will be charged for the number of bot-tles opened and all other beverages are charged on per drink consumption during the event.
The Olympic Club offers a fine selection of wines for your special event. If you desire to provide your own wine, we charge a corkage fee of $25 per 750 mL bottle for the total number of bottles opened.
All bars will cease all alcoholic beverage service one half hour before the scheduled end time of your event. Non-alcoholic beverages will be available until the conclusion of the event or the scheduled closure time of the bar.
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Prices subject to change.
SparklingChandon “Brut Classic,” California $35
Schramsberg “Blanc de Noir,” Napa Valley $54
Moët & Chandon “Brut Imperial,” Èpernay, France $67
RoséCaves D’Esclans “Whispering Angel,” France $38
Pinot GrigioSanta Margherita, Italy $42
Sauvignon BlancDog Point, Marlborough, New Zealand $33
Duckhorn, Napa Valley $38
ChardonnayOlympic Club Private Label, Napa Valley $33
Rombauer, Carneros $53
Jordan, Russian River Valley $45
Pinot NoirBaileyana “Firepeak Vineyard,” Edna Valley $37
Flowers, Sonoma Coast $55
MerlotPride Mountain, Napa Valley $53
Cabernet SauvignonOlympic Club Private Label, Napa Valley $36
The Pairing, Santa Ynez Valley $46
Frank Family, Napa Valley $67
Silver Oak, Alexander Valley $83
ZinfandelRobert Baile “Black Chicken,” Napa Valley $53
Corkage fee: Per 750 ML Bottle $25
Vintages are available upon request.
Special Event Wine List
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Call Brands $9.25
Smirnoff VodkaBeefeater’s GinJim Bean BourbonBacardi Silver RumJose Cuervo Gold TequilaSeagram 7 Crown WhiskeyCutty Sark
Premium Brands $10.25
Tito’s VodkaStolichnaya VodkaBombay Dry GinTanqueray GinJack Daniel’s WhiskeyBulleit BourbonJameson’s Irish WhiskeyDewar’s White LabelJohnnie Walker RedMount Gay RumJose Cuervo Tradicional
Cordials (upon request)
Amaretto Disaronno CointreauGrand MarnierCourvoisier CognacHennessy CognacMacallan Single Malt Scotch 12 Year Remy Martin VSOP Cognac Martell Cordon Bleu
Super Premium Brands $11
Grey Goose VodkaKetel One VodkaBombay Sapphire GinHendrick’s GinCaptain Morgan’s Private StockMaker’s MarkPatron SilverJohnnie Walker BlackGlenlivet Single Malt 12 Year
Special Event Liquors
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Domestic Bottled BeersBudweiser/Bud Light $7.75
Coors/Coors Light $7.75
Miller Genuine Draft/Miller Lite $7.75
Premium Draught BeerStella $8.75
Olympic Club 506 IPA $7.75
Sierra Nevada $8.75
Anchor Steam Lager $8.75
Premium/Imported BeerHeineken $8.75
Becks/Becks NA $8.75
Corona $8.75
Guinness $8.75
Special Event Beers
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2018 OLYMPIC CLUB PREFERRED VENDOR LIST
Event PlannersJBD Events 415.640.3435 www.jbdevents.com
Mandy Scott Events 415.441.5937 www.mandyscott.com
Wedding Coach 415.310.0033 www.weddingcoach.bz
Kuleana Design 415.282.3211 x112 www.kuleanawweddings.com
Lisa Feldman Design 415.987.9392 www.lisafeldmandesign.com
Day of CoordinatorsThe Wedding Coach 510.522.9333 www.weddingcoach.bz
Corinne Skover 415.516.0149 [email protected]
Adrienne Lee — Tickled Events 510.501.8949 www.tickledevents.com
Steele My Heart 415.866.7874 www.steelemyheart.com
Audio Visual CompaniesKMT Management Services 925.551.0920 [email protected]
SMS Productions 415.596.3225 www.stevemoonsound.com
Verducci Event Productions 415.545.8635 www.verduccies.com
DJsDenon & Doyle 925.689.5090 www.djay.com
Sound in Motion Entertainment Group 415.640.8949 www.simdjs.com
Verducci Event Productions 415.545.8635 www.verduccies.com
BandsTainted Love 510.655.7926 www.taintedlove.com
Pop Rocks 415.447.4730 www.poprocks.net
Cheeseballs 415.447.4730 www.cheeseballs.com
Wonderbread 5 415.447.4730 www.wonderbread5.com
Klipptones 415.265.0901 www.klipptones.com
Busta Groove 408.981.6451 www.bustagroove.com
Martini Straight Up 415.846.9567 www.sfbooking.com
KJ All Stars 707.342.3810 www.kjallstars.com
Hip Service 916.354.9924 www.hipservice.com
Pure Ecstasy 510.693.9899 www.pure-ecstasy.com
Live Ceremony & Cocktail MusicMagnolia Jazz Band 408.245.9120 www.magnoliajazz.com
Delectables Jazz Band 925.518.3190 www.ivyhillentertainment.com
Klippnotes 415.265.0901 www.klipptones.com
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2018 OLYMPIC CLUB PREFERRED VENDOR LIST
Hand Lettering & CalligraphySteele My Heart 415.866.7874 www.steelemyheart.com
RentalsLinens — Napa Valley Linens 510.788.4551 www.nvlinens.com
Chiavari Chairs & Tables — SnB Party Rentals 650.877.0840 [email protected]
Glassware, Flatware etc. — Unica Party Rentals 650.610.9002 www.unicapartyrentals.com
FloristsFloreal 415.885.4261 www.florealsf.com
Absolute Elegance 415.577.0044 www.aefloralsf.com
Mandy Scott Events 415.441.5973 www.mandyscottevents.com
Violetta Flowers 415.279.4039 www.violettaflowers.com
CakesSusie Cakes 415.474.2253 www.susiecakes.com
The CakeMaker 415.863.6100 www.cakemaker.net
Schubert’s Bakery 415.752.1580 www.schuberts-bakery.com
PhotographersLarissa Cleveland Photography 415.860.3402 www.larissacleveland.com
Alixann Loosle 801.369.0284 www.alixannlooslephotography.com
Sound in Motion Entertainment Group 415.640.8949 www.simdjs.com
Janae Shields 415.516.1418 www.janaeshields.com
Misti Layne Photography 415.225.1128 www.mistilayne.com
Jordan River Photography 408.390.4840 www.jordanriverphoto.com
Loic Nicolas 415.742.4800 www.loicphoto.com
Heather Scharf 559.916.1687 www.heatherscharfphotography.com
Videographers Sound in Motion Entertainment Group 415.640.8949 www.simdjs.com
Blissful Pixel — Simon Wong [email protected]
Reel Eyes Media — Darren Baca 209.890.5132 www.reeleyesmedia.com
Nice Shots Films — David Myers 469.665.9963 www.niceshotfilms.com
PhotoboothSound in Motion Entertainment Group 415.640.8949 www.simdjs.com
SnapFiesta Photobooth 855.762.7374 www.snapfiesta.com
Verducci Event Productions 415.545.8635 www.verduccies.com
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2018 OLYMPIC CLUB PREFERRED VENDOR LIST
TransportationMosaic Global Transportation 650.864.9701 www.mosaicglobaltransportation.com
SF Mini Bus 415.777.5555 www.sfminibus.com
Lighting Sound in Motion Entertainment Group 415.640.8949 www.simdjs.com
Verducci Event Productions 415.545.8635 www.verduccies.com
OfficiantsSanford Marshall — The Wedding Coach 510.522.WEDD www.weddingcoach.bz
Steve Siglin — Officially Yours! 844.332.7076 www.stevesiglin.com
Minister Maggie 650.740.3544 www.ministermaggie.com
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Pricing and Policies
Prices are subject to change without notice.
All prices and policies listed in this packet are subject to change. Some seasonal menu items are subject to current market price fluctuation. Prior to your function, an event order detailing your event will be provided and prices quoted are good for 30 days from the date of publication.
Additional labor charges, in addition to room rental fee, may be billed if the function requires special services that will not be covered by the food and beverage revenue. Overtime charges will be billed should they occur due to the function running over the agreed ending time.
A deposit in the form of a check or member charge is required for all events that take place in a private function room. The amount will be conveyed in writing along with a confirmation letter or contract securing your reservation. All deposits will be posted as a credit against your final bill.
House RulesPlease be advised that it is the member’s responsibility to share the Club rules and dress code with your guests so that they may be in compliance. More extensive rules may be found in the Member Handbook at www.olyclub.com.
Guests may not enter areas of the Clubhouse other than the area where the function is being held, unless they are accompa-nied by an Olympic Club member.
Cell phone usage is prohibited at all times.
Dress Code Business casual attire is required for both men and women. For gentlemen, tucked in, collared shirts are required at all times.
Hats of any kind are prohibited while inside the Clubhouse.
All types of denim, regardless of label, are prohibited at any time for either men or women, including all vendors hired for an event in the clubhouse.
For additional information on the dress code please visit www.olyclub.com.
Reciprocal Club EventsThe catering deposits apply for the initial deposit and additional deposits due are as follows:
120 days prior to the event, a second deposit of 50% of the estimate revenue is due. The final 50% is then due 30 days prior to the event. If this remaining deposit is not received 30 days prior to the event, the Club reserves the right to cancel the event and keep all deposits received. Under no circumstance will the event occur without full payment in advance.
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Catering Deposits
Estimated Revenue Deposit Due
$10,000 or less Room Rental
More than $10,000* $4,500
*Events where the total revenue is estimated to exceed $10,000, a second deposit of 50% of the estimated revenue is due 90 days prior to the event.
Service FeesA cake cutting fee of $3.50 per person will be charged for all cakes plated and served by the Club.
For events requiring a culinary attendant (or carver), a fee of $400 is charged for a maximum of a two-hour period, per attendant.
A 20.5% service charge and current applicable sales tax will be added to all food and beverage prices.
For events held on a Tuesday, Wednesday, or Thursday, the club charges a setup fee of $1,500 and a food and beverage minimum of $3,200. For events held on a Saturday, the Club charges a setup fee of $3,300 and a minimum of 150 people. (For September and October, the minimum is 200 people). Sponsored events for a non-family member will be charged an additional $5,000 room rental on Saturday evenings.
A valet fee of $475 is required for events with over 75 per-sons in attendance.
A coat check attendant fee of $250 is required for lunch and dinner events with over 100 people, except golf tournaments. The club may require a coat check attendant (at the Club’s discretion) for events with 50–99 people, depending on weather, type of event, etc. For events of 50 or fewer, coat check will be self-check.
There is a maximum of three hours for breakfast and lunch events, and four hours from the start time of dinner events, excluding weddings. The event must conclude no later than 12am/midnight. A fee of $600 will be charged for every 30 minutes the event extends beyond the above limits.
Your guaranteed attendance for each function must be received by 12pm/noon, no later than five (5) business days prior to your event. Your event will be billed at the provided guaranteed number regardless if less people attend the event. Additional guests over the guaranteed number will be added to your final bill.
CancellationsCancellation damages will be calculated based upon the date of cancellation listed below and will be a percentage of total anticipated banquet food and beverage revenue and meeting room rental revenue figures as set forth above.
Date of Cancellation% of Anticipated Revenue Due to Club
2 months to 0 days prior to event*
100% of all deposits to date
9–2 months prior to event 75% of all deposits to date
11–9 months prior to event Initial Deposit
From contract signature date to 12 months prior to event
Deposit Returned
*If an event is cancelled withing 72 hours of the scheduled date, a cancellation fee will be imposed based on the cost of goods and labor already arranged for or purchased by the Club.
Lakeside Clubhouse Capacities and Room RentalsAll events will be subject to a room rental fee. State sales tax is applied to all room rental fees.
Please note: There is a 20-person minimum to reserve a private room.
Total Sq. Feet Room SizeRoom
Rental Fee# of People
Banquet# of People Reception
Clubhouse Main Floor 12015 N/A $3300* 500 600
Main Dining Room (MDR) 1507 29’x53’ $1500 200 225
Lounge 2277 33’x69’ $900 220 250
Garden Court** 3364 58’x58’ $900 150 200
Vista Room 264 18’x33’ $350 50 60
President’s Room 759 23’x33’ $350 50 70
Conference Room (Table for 20 people) $350 N/A N/A
*Tuesday evenings, Wednesday and Thursday $1500. **The re-set of the Garden Court including wedding ceremonies during any type of function will result in an additional $2,000 charge.
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