04/20/09 07:16 PM |
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Janelle Meatley
So I got a Proposal from Molaine for the Harbor Beach Marriott FYI
Cocktail Reception & Dinner Packaged Created Specially For: Fort Lauderdale High School Class of 2000 Dinner Gala Ms Molaine Noel Saturday, June 10, 2010 150 Guests expected
7:00 – 8:00pm Cocktail Reception / Ocean View Terrace or Ballroom Foyer
Premium Four Hour Open Bar Premium Brand Cocktails One Hour during Cocktail and Four during Dinner /Dance Maker’s Mark Bourbon Canadian Club Blended Whiskey J&B Scotch, Beefeater Gin, Smirnoff Vodka Jose Cuervo Gold Tequila, Bacardi Silver Rum, Korbel Brandy
Three Butler Passed Hors d’oeuvres or Two Display Stations
Fresh Vegetable Crudité Display Served with Peppercream Dip Antipasto Display Anti Pesto Display of Prosciutto, Salami, Mozzarella, Roasted Red Yellow Peppers, Mushrooms, Artichoke Hearts, Pepperoncini and Olives with Italian Dressing Cold Hors D’oeuvres Spinach and Cream Cheese Mousse on Fresh Rye with Shredded Parmesan Chicken and Capers on Asiago Toast Points with Vinegar Glace Marinated Shrimp, Dill and Cucumber Salad Tarts Bruschetta with Pesto and Roasted Peppers Hot Hors D’oeuvres Parmesan Artichoke Stuffed with Goat Cheese Mousse Duck Filled Pot Stickers with Guava Dipping Sauce Portabello Mushroom Vol-au-Vent Crabmeat Rangoon with Plum Sauce Grilled Vegetables in Phyllo Purse Smoked Chicken Quesadilla Wild Mushroom Tartlettes
8:00pm – 12:00am Plated Dinner Dance
All Dinner Entrees served with the Chef's selection of Seasonal Vegetables and Starch Rolls and Butter, Freshly Brewed Coffee, Decaffeinated Coffee and Tea Selection
Dinner Appetizers (Please Select One) Smoked Mozzarella Tortellini With Alaskan Crab Asparagus Sage Cream Sauce
Wild Mushroom Beggar’s Purse Wild Mushrooms with Artichoke Heart Fontina Cheese, Port Wine Sauce
Salads (Please select one)
Caribbean Caesar Salad Banana Bread Croutons Mango Caesar Dressing
Resort Salad Mesclun Greens with Delicate Herb Leaves, Tear Drop Tomatoes, Cucumber, Goat Cheese Crumble and Mustard Seed Vinaigrette
Entrée (Please select one) Caribbean Chicken Grilled Breast of Chicken with Orange Beurre Blanc Papaya Mango Salsa and Multi Grain Rice Pan Seared Salmon Salmon with Citrus Beurre Blanc Wild & Long Grain Rice
Center Cut Filet Mignon Grilled Center Cut Filet Mignon Cabernet Sauvignon Demi-Glace Sauce Scallop Au Gratin Potatoes Dessert (Please Select One)
Peach Almond Tart Sweet Dough Crust, Topped with Raspberry Marmalade and Frangipane Baked with Peaches Served with a Raspberry Carmel Sauce
Key Lime Cheesecake Demisphere With a Tropical Fruit Salad
Chocolate Timbale Dense Chocolate-Almond Cake with Chocolate Mousse Garnished with Chocolate Fan and Grand Marnier Poached Raspberries $130.00 Per Person
1 Bartender per every 100 Guests $125 per bartender fee applies
Tablecloths, Napkins, Votive Candles Centerpieces Client to provide Staging for Band or Disjockey Discounted Valet Parking $8 per car for non overnight guests
The Above Listed Prices are Subject to 24% Service Charge and 6% Sales Tax Group is Tax Exempt, please provide a copy of the Exemption Form
Sleeping Room Rate $199.00 per night plus applicable taxes
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