The South Carolina Yacht Club

2009 Catering Guide

Dear Prospective Client, Thank you for considering the South Carolina Yacht Club to assist you with your special occasion. We enjoy a much-deserved reputation for hosting distinctive events, including: unique wedding receptions, both large and small; fantastic cocktail parties and intimate dinners; customized corporate functions; bridal showers and unforgettable Wine Cellar dinners. Our Executive Chef delights in creating the most unusual and appetizing taste sensations, while our staff consistently provides first class service. The South Carolina Yacht Club’s ambiance is unparalleled on Hilton Head Island – the sunsets overlooking Windmill Harbour and the intra-coastal waterway are spectacular. In this material, you will find general catering information along with club guidelines and menu suggestions. Each function at the South Carolina Yacht Club is a unique and special one, so you will not find catering “packages”, but rather ideas from our chef to help get you started on creating the event of your dreams. We invite you to relax and experience entertaining in style. Our attention to every detail will assure extraordinary memories.

Warmly,

Reginald Fadden Director of Food & Beverage

General Information Sponsorship Requirements The South Carolina Yacht Club is an exclusive, private club, catering only to its members and their selected guests. Any non-member desiring to have a function at the South Carolina Yacht Club must be Member-sponsored. Club Usage Fee A club usage fee is charged to all sponsored, non-members for use of rooms for private functions. The club usage fees are as follows: Daytime Evening st N/A $2,500.00 ($5,000 food & beverage minimum required) 1 floor and deck Catesby Dining Room $300.00 $750.00 Chart Room $300.00 $600.00 Board Room $150.00 $250.00 Wine Cellar N/A $500.00 The South Carolina Yacht Club is closed on Mondays and Tuesdays. Catered functions may be arranged on these days with a $5,000.00 food and beverage minimum. Additional staffing and opening fees will also be incurred. Deposits and Payments for SCYC Members A $500.00 deposit will be billed to your member account to guarantee a date for any function requiring reservation of the first floor. Once a menu is set and a catering contract is signed, you will receive a cost estimate for your function. If the function is estimated to cost over $3,000.00, a 50% prepayment of the estimate is will be due 8 weeks prior to the event. Pre-payment of an additional 25% of the estimate will be due 72 hours prior to the function. An invoice for remaining charges will be sent to you following the event. This remaining balance may be billed directly to your member account. Deposits and Payments for Sponsored Guests A non-refundable deposit of $500.00 is required to guarantee a date for all nonmembers. Once a menu is set and a catering contract is signed, you will receive a cost estimate for your function. A 50% pre-payment of this estimate is due 8 weeks prior to the event. Pre-payment of an additional 40% of the estimate will be due 72 hours prior to the function. The total bill is subject to a 20% service charge and 7% South Carolina state sales tax. An invoice for any charges over and above the 90% pre-payment will be submitted to the client within one week following the function. Final payment must be received by the SCYC within two weeks of billing.

Cancellation Policies Initial deposits to reserve a date are non-refundable. Additional deposits that are required for events may be refunded 90% up to three months prior to the event, 50% up to 30 days prior to the event and 25% up to one week prior to the event. Any event cancelled by the client within one week (7 days) of the event date will not receive a refund on their 50% deposit. Furthermore, any event cancelled following the guarantee date (72 hours prior to event) will be responsible for 100% of the estimated food charges and 100% of any rentals, Club usage fees, or other specialty items. In the event that the Club must cancel a function, the client will be fully refunded all deposits. Liability Release Clients must read, sign and agree to all items of the Liability Release Form in order to have a function at the South Carolina Yacht Club. A copy of the form is included. Guarantee Date The guarantee date is 5 days prior to the date of the event. At this time, clients must provide SCYC with the guaranteed number of guests to be in attendance at the function. It may be possible to increase the guest number after the guarantee date up to 24 hours prior to the event, but it is not possible to decrease it. If the guarantee number is not confirmed on said date, the original contract number automatically becomes the guarantee number. The guarantee number is the number of guests that you will be charged for. If contracts have menus that offer a choice between two items, the selection must be finalized by the guarantee date with counts for each choice. Rental Expenses Any equipment necessary to implement the function, which is not part of the SCYC inventory, will be rented. Charges will be added to the client’s total bill. Client will be made aware of all such expenses in a proposal and again in the contract (i.e. dance floor, white wood chairs, votives, heaters, 10-top tables and their linens, etc.). The SCYC provides square, white linens. With advance notice, we may rent special linens for functions at an additional fee. Gate Passes The South Carolina Yacht Club is located in Windmill Harbour, a private gated community. An alphabetical guest list must be provided by the host of each party to the Director of Catering at least 24 hours prior to the function.

Valet Parking Due to limited parking, valet service is required for parties of 20 or more. In the event that more than one party is being held at the same time, the charges will be shared between the two parties. The Club contracts out the valet service and cost is $2.50 per person attending an event. Lock System/Dockage For guests arriving or departing by boat, it is required to reserve dockage space through the Club. Should it be necessary that the lock system be manually opened after regular Harbour Master hours, a $100 fee will apply.

Other Services The South Carolina Yacht Club offers assistance with a variety of services, which encompass every need for special functions. These include floral arrangements, balloons, candles, cakes for any occasion, ice carvings, entertainment, photography, audio/visual equipment and more. Bands/DJ/Entertainment Due to noise ordinances within Windmill Harbour, any band or DJ set up outside must terminate by 10:00 PM. Any band or DJ inside the Club must terminate by 11:30 PM. Weddings Birdseed, rice, etc. are not permitted and cannot be thrown at any location at the South Carolina Yacht Club. Helium balloons are not permitted to be released. Items such as bubbles, flower petals and sparklers are permitted for use on the Club grounds. There is no additional fee to hold a wedding ceremony on Club grounds for clients holding receptions at the Club. Ceremonies may begin after 5 PM on Saturdays. Rehearsal for ceremonies on Club grounds must be scheduled with the Director of Catering as not to conflict with various other Club events. Off Property Catering for SCYC Members The South Carolina Yacht Club is happy to do special orders for delivery, pick-up, or to cater a function at your home. From intimate dinners to large cocktail parties…leave the work to us. In addition to wonderful food, we can provide staff, tables, chairs, linens, full bars and much more. Call the catering office for specific details. • Chefs $100/ (3 hour minimum) • Bartenders $25/hour/BT (3 hour minimum) • Service Staff $20/hour (3 hour minimum)

•

Tables $15/table Chairs $3/chair $20/cooler • Ice • Delivery Fee $50 (waived if service fee exceeds $100.00) • 5% service fee for catering orders that are picked up at the Club. •

SPEICAL NOTES: • All food and beverage must be provided by the South Carolina Yacht Club. No food or beverage items may be brought into the Club with the exception of certain specialty items. All functions, excluding pick-ups, are subject to 20% service charge and 7% SC state sales tax. All prices are subject to change. • Use of the SCYC name or logos is not permitted without prior permission. • If removal of furniture (i.e. chairs, tables) is required, there will be an additional furniture removal and storage fee incurred. • Please check with the Club about vendor set up times as they may not interfere with member dining or other club activities. • All food and beverage prices are subject to change and cannot not be guaranteed until a final contract is signed.

The South Carolina Yacht Club has it all…

breathtaking views, delicious food and outstanding service.

Rooms and Capacity Board Room The Board Room is a charming place for small dinners, meetings or bridal luncheons. Located on the second floor, the room can accommodate up to 10 people.

Chart Room Newly renovated for a very distinctive nautical flare, our Chart Room is the perfect place for a meeting, reception, lunch or dinner for up to 50 people. Located on our second floor, the Chart Room is one that you will definitely want to check out! Catesby Dining Room Our formal dining room, located on the first floor of the Club may be utilized for groups of 20-80 for seated luncheons or dinners (Saturday and Sunday only), or up to 75 guests for receptions. Our adjoining deck overlooking the harbour is an ideal setting for cocktails.

The First Floor The first floor of the Club may be reserved for functions on Saturday evenings, Mondays and Tuesdays. The first floor includes the Catesby Dining Room, Bluefish Grill and adjoining Trophy Dining Room, Harbourside Deck and foyer. The first floor of the Club is able to accommodate up to 150 people. Additional tenting on the promenade or face dock would allow for a party of up to 250. Pool Area The pool area is available for catered events, weather permitting. Wine Cellar Dinners Our unique wine cellar can accommodate 4-16 guests for dinners. Wine cellar dinners are typically five courses with wines accompanying each course and begin at $150 plus tax, service charge per person, and $150 room set up fee.

South Carolina Yacht Club Event Release Form As Client, I (we), _______________________________________________ Release the South Carolina Yacht Club, Windmill Harbour Company, its agents, and employees from any liability for damage or injury occurring during, or resulting from the activities of the undersigned which will occur on_________________________________________________________. I (We) will indemnify and hold harmless South Carolina Yacht Club, Windmill Harbour Company, its agents, and assigns, for such damages or injuries. I (We) assume liability for any property damage, breakage, repairs, maintenance, personal injury, or other damage occurring on or to the premises, or to persons on the premises, caused by the undersigned, by any member of the undersigned’s group, or by any other services contracted by the undersigned. In the event that the facilities are not immediately returned as found, South Carolina Yacht Club and Windmill Harbour Company, in their sole discretion, are authorized to restore the facilities to the previous condition at the cost of the undersigned. The event will consist of________________________________________ The Event will be held in/at______________________________________ The date/time of the event are____________________________________

Client ______________________________________________________ For _____________________________________ Date______________ (Company name, if applicable)

______________________________________________ _____________ South Carolina Yacht Club

Title

Date

Beverage Price List House Liquor $5.50

Call Liquor $6.50

Premium Liquor $8.00

Cordials $8.00

VODKA

Smirnoff

Absolut Flavored Smirnoff Absolut Cirton

Kettle One Grey Goose

GIN

Gordons

Beefeater Tanqueray Bombay

Bombay Sapphire

RUM

Bacardi

Captain Morgan Mount Gay Myers Dark Bacardi Select

SCOTCH

Scoresby

Dewars JW Red J&B

Chival Regal Glenlivet JW Black

Grand Marnier Chambord Cointreau Frangelico Kahlua Courvoisier B&B Drambuie Midori Bailey’s IC Sambuca Campari Amaretto Tia Maria Peach Schnapps Peppermint Schnapps Remy Martin VSOP Godiva Malibu Christian Brothers

TEQUILA

Cuervo Gold

BLENDS

Seagram’s 7

Canadian Club Seagram’s VO Southern Comfort Jameson’s

Crown Royal

BOURBON

Jim Beam

Jack Daniels Wild Turkey 101 Makers Mark

OTHER

Domestic Beer Imported Beer House Wine House Champagne

$3.25 $3.75 $6.00/glass or $24.00/bottle $28/bottle

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It is a Club policy at the SCYC that we do not serve shots from the bar. Bartenders are $25/hour/bartender (one required for every 50 guests).

Wine List All wines and prices are subject to availability. A full wine list is available upon request. We are happy to check on the availability of additional wines. If you choose to special order a wine that is not on our wine list, you will be billed for the amount of wine ordered regardless of consumption.

Chardonnay House Wine Reynolds Tunnel of Elms St. Francis Domaine

Champagne 24 25 22 28 28

House Champagne Mumm, Cordon Rouge, Brut Perrier Jouet Grand Brut Tattinger La Francaise, Brut Piper Heidseik, Cuvee

Cabernet Sauvignon House Wine Tunnel of Elms Alexander Valley J. Lohr St. Francis

28 60 82 60 70

Merlot

24 22 30 28 29

House Wine Callaway Benzinger DeLoach

Miscellaneous Delicato, White Zinfandel Bollini, Pinot Grigio Rosenblum, Zinfandel

24 28 35

SnoQualmie, Sauvignon Blanc 24 Rosemount, Shiraz 29 Sebastiani, Pinto Noir 32

*Please supply us with a few specific brands that you would like to serve so that we may have ample supply of favorites for you and your guests. **All functions must end by 12 Midnight. At this time the bar will close, and no additional drinks will be served. Special arrangements may be made for events to exceed this time limit. A $500/hour fee will be incurred.

24 22 30 29

Gratitude from Elated Clients “Thank you so much for a very special rehearsal dinner and party. We have had so many compliments on the food and atmosphere. It really set the tone for a wonderful and fun weekend. Many, many thanks!” Agnes Browining, Charlotte, NC “Just a note to again thank you for orchestrating such a beautiful party for my birthday celebration. We are so proud of our club, and every detail was perfect last Friday night. You and all the staff are to be congratulated, and I hope you will thank the chef and his staff, and all the servers again for me. My daughter and all our guests were so impressed and are still raving about the food, service and all that made my party so very wonderful. Thank you from the bottom of my heart. It was a memorable evening.” Nancy Springborn, Hilton Head Island, SC “I really appreciate your expert knowledge, kindness, and patience working with us on our wedding. My daughter’s feelings were, “Mom, it was a dream wedding”. I think that says it all! Thank you for allowing us to use your beautiful facility. Please thank the staff on our behalf for every kindness and consideration. From the wedding to the reception, you were there to smooth the way. Thank you for making our wedding a very special memory.” Faye Kassing, Columbia, SC “The event you and the staff of the South Carolina Yacht Club produced last night was right out of Tiffany’s Book of the finest parties! I feel so special! My birthday party was perfect in every way. I have an image of that magnificent cake, the fabulous food, the elegant waitstaff, and all the laughter of good friends burned on my memory forever. You don’t just go an extra mile, you go an extra ten thousand miles.” Leslie Richardson, Hilton Head Island, SC “We want to thank you for all your help in organizing what was a spectacular wedding for us. People are still telling us that it was the best, most fun wedding they’ve attended. Your patience, professionalism, and great attitude made our planning and wedding day seamless and enjoyable. Thank you so much!” Dan and Jennifer Denney, Hilton Head Island, SC

Butler Passed Hors d’oeuvres Priced by the dozen, 3 dozen minimum per item

Hot Hors d’oeuvres Mini Lump Crab Cakes with Citrus Cocktail Sauce Tempura Shrimp with Sweet and Sour Sauce Blueberry Scones with Sugar Cured Ham and Honey Dijon Brie and Almond Cheese Puffs Lobster Rissole Chicken Tenderloins with Spicy Marinara Sauce Warm Spinach in wrapped in Phyllo Italian Sausage Puffs Bacon Wrapped Scallops Fried Artichoke Quarters with Soy Ginger Dipping Sauce Coconut Shrimp Mushroom Caps stuffed with Crab Meat Belgium Endive with Chicken or Beef Stir fry Mini Quiche Mini Beef Wellington Smoked Chicken & Mango Canapé Smoked Salmon on a Potato Pancake Chicken Sate with Oriental Sauce Wonton Shrimp with Plum Sesame Dip Mushroom in Phyllo Mini Shrimp Cakes with Cajun Dipping Sauce Tuna Firecrackers served with Ginger Soy Sauce Duck Quesadilla

$35.00 $27.00 $23.00 $30.00 $35.00 $24.00 $23.00 $25.00 $27.00 $24.00 $27.00 $35.00 $23.00 $24.00 $35.00 $24.00 $26.00 $27.00 $27.00 $26.00 $26.00 $25.00 $27.00

Cold Hors d’oeuvres Assorted Sushi with Appropriate Condiments $30.00 Lobster Medallions with Capered Lemon Aioli $35.00 Mini Vegetable Canapés $22.00 Red Pepper and Herbed Goat Cheese Croustade with Lump Crab Meat $25.00 Southern Tomato and Cucumber Canapés $22.00 Ahi Tuna on a Wonton garnish with Seaweed $25.00 Blackened Shrimp on European Cucumber with Caper Aioli $27.00 Fresh Shrimp Cocktail $27.00 Avocado, Crabmeat and Smoked Salmon Pinwheels $26.00 Artichoke & Crabmeat on a Croustade $26.00 Smoked Duck on Corn Cake with Blueberry Sauce $25.00 Green Olive & Blue Cheese Canapé $22.00 Grape Leaves filled with Rice $25.00 Mousse Truffee Canapés with Caviar $27.00 Shrimp Mousse in Bouche $27.00

Displays & Platters

For cocktail parties and food stationed receptions. All displays and platters are accompanied by traditional condiments, breads, and sauces. Fruits and Vegetables Brie Wheel in puff pastry with Caramel and Walnuts Seasonal and Exotic Fruit Display Imported and Domestic Cheese Display Raw Vegetable Display with Buttermilk Dip Hot Spinach and Artichoke Dip with Flour Tortillas Fruit Kabobs with Yogurt Dipping Sauce Caesar Salad Station Salad Bar Station with two Dressings Mixed Greens Salad with two Dressings Blanched Asparagus and Cherry Tomato Platter Tomato and Mozzarella Platter with Basil Vinaigrette

$55.00 (serves 25) $5.75/person $5.75/person $3.50/person $3.50/person $32.00/dozen $6.00/person $5.00/person $3.75/person $3.00/person $5.25/person

Starches *Pasta Station (pasta, sauces, vegetables) (add chicken, $4.00/person) Rosemary Roasted New Potatoes Wild Rice Medley Garlic or Boursin Mashed Potatoes Marinated Cold Rice Salad with Almond Slivers and White Grapes Assorted Chips and Dips (chips, dips, pretzels, mixed nuts) Rice Pilaf Risotto Dauphine Potato Dauphinoise Potato

$8.00/person $3.50/person $4.00/person $3.50/person $3.50/person $5.00/person $3.50/person $4.00/person $4.00/person $4.25/person

Meats Smoked Salmon Seafood Raw Bar (Shrimp Cocktail and Raw Oysters) Smoked Seafood Display (Mussels, Scallops and Shrimp) *Whole Roasted Turkey *Tenderloin of Beef *Top Round of Beef *Prime Rib of Beef *Seasoned Pork Tenderloin *Smoked Cured Glazed Ham *Salmon en Croute with Lobster Mousse, Rice and Whole Egg Swedish Meatballs Chicken filled with Artichoke & Spinach with Parmesan cheese Seared Scallops with Smoked Salmon set on Seared Cabbage Shrimp and Grits Mini Grilled New Zealand Lamb Chops with Mint Sauce Seared Ahi Tuna with Seaweed Salad, Wassabi and Dipping Sauce Pork Loin filled with Risotto, Parma Ham, and Spinach

$13.00/person $Market Price $14.00/person $7.00/person $16.00/person $12.00/person $14.00/person $12.00/person $10.00/person $15.00/person $5.00/person $12.00/person $14.00/person $14.00/person $36.00/dozen $14.00/person $14.00/person

*These stations require a Chef Attendant, $75.00 A children’s table may be set up with chicken fingers, chips and fruit for $10.00/child.

Buffets

A minimum of 30 guests is required for any buffet. Low Country Buffet $35.00++/person Frogmore Stew (Shrimp, Corn on the Cob, Andouille Sausage, New Potatoes) Pulled Pork BBQ Fried Chicken OR Grilled, Barbecued Chicken Corn Bread and Biscuits Choice of Three Sides: Collards, Garden Salad, Coleslaw, Potato Salad, Pasta Salad, Red Beans and Rice, or Cucumber, Green Beans with Tomatoes Key Lime Pie OR Warm Apple Cobbler Coffee, Tea, Decaffeinated Coffee Crab Cakes, Oysters, Shrimp Cocktail, Barbecued Ribs and other items may be added for an additional fee. Southern Buffet $35.00++/person Mixed Green Salad with Two Dressings Fried Chicken or BBQ grilled Chicken Fried Catfish or Fried Shrimp Buttermilk Ham Biscuits Choice of Three: Okra & Stew Tomatoes, 3 Cheese Macaroni, Cheese Grits Roasted Squash Wedges, Corn Pudding, Southern Style Green beans, Collard Greens Peach Pie OR Pecan Pie Tea, Coffee, Decaffeinated Coffee BBQ Duck, Pork Chops, and other items May be added for an additional fee. All-American Cook Out Buffet $24.00++/person Hamburgers and Hotdogs Buns and All the Fixings Cole Slaw, Pasta Salad, Baked Beans Watermelon Cookies and Brownies Tea and Lemonade

Peel-n-eat Shrimp, Corn on the Cob, Chili, Apple Pie, Cherry Pie and other items may be added for an additional fee.

Luncheons 2 Course from $24++/person with dessert and tea or coffee Grilled Chicken on Mixed Greens with Tart Apples, Walnuts and Roquefort Vinaigrette Southwestern Salad with Blackened Chicken in Tortilla Bowl Grilled Salmon over Mixed Greens with Cherry Tomatoes and Raspberry Vinaigrette Caesar Salad with Crab Cake Summer Citrus Salad with Grilled Shrimp and Mimosa Vinaigrette Lettuce Bowl with Chicken or Tuna Salad and Fresh Fruit with Yogurt Dressing Almond Crusted Chicken over Mixed Greens with Honey Mustard Dressing Grilled Salmon over Chinese Slaw Salad with Ginger Dressing Lobster Spring Roll with Plum Ginger Dipping Sauce and Seaweed Salad

3 Course from $30++/person with salad or soup and dessert, tea or coffee Cashew Chicken with White Rice Jumbo Shrimp over Angel Hair with Cream Sauce Chicken and Mushroom Crepes with Fresh Asparagus Curried Shrimp with White Rice BBQ Salmon with Pineapple Salsa Lacquered Salmon Shrimp Cake with a Black Bean Salsa & Chili Aioli Pork Tenderloin Stir Fry with Somen Noodles and Snow Peas

Seated Dinners

Served with salad or soup, fresh rolls and dessert. Accompanied by starch and fresh vegetables du jour. Additional courses may be added for a fee. Appetizers Crabmeat Martini with Cocktail Vermouth Shrimp Cocktail Seared Jumbo Scallops with Mango Relish and Spiced Port Reduction Golden Isle Shrimp in Pastry Filled with Crabmeat Served with Béarnaise Grilled Quail Marinated in Fresh Herbs set on Wilted Baby Spinach Wild Mushroom Crepes with morel Sauce and Fresh Herbs Spicy Ahi Tuna Sashimi with Fried Wonton and Seaweed Salad Jumbo Lump Crab Cake with Lemon Butter Sauce Fried Soft Shell Crab with Applewood Bacon and Stewed Saffron Tomatoes Smoked Duck Breast with Baby Pears, Walnuts and Blackberry Vinaigrette Sautéed Shrimp with Cheese Grits and Collard Greens wrapped in Beggar’s Purse

Side Salads SCYC Traditional Mixed Greens SCYC Grilled or Traditional Caesar Salad Tart Apple Salad with Roquefort Vinaigrette Citrus Salad with Mimosa Vinaigrette Iceberg Wedge with Almond Slivers and Blue Cheese Herb Marinated Goat Cheese Salad Spinach Salad with Raisins and Pine Nuts Red and Green Salad with Cranberry Vinaigrette Oriental Salad with Mandarin Oranges, Cashews and Plum Ginger Dressing

Soups She Crab Soup Broccoli and Cheddar Cream of Spinach Tomato Bisque Lobster Bisque Homemade Vegetable

$15.00 $12.00 $14.00 $14.00 $11.00 $10.00 $12.00 $15.00 $13.00 $13.00 $13.00

French Onion Seafood Gumbo Gazpacho

Entrees Chicken Breast Stuffed with Spinach, Artichoke and Goat Cheese $30.00 Chicken en Croute Stuffed with Mushrooms and Jack Cheese Set on Lemon and Garlic Beurre Blanc $30.00 Roasted Cornish Game Hen with Basmati Rice and Port Game Sauce $32.00 Roasted Turkey Breast with Fennel Herb Stuffing $29.00 Grilled Pork Tenderloin with Southwest Rub and Red Pepper Coulis $32.00 Oven Roasted Pork Ribeye with White Beans, Bacon and Thyme Jus $32.00 Seared Teriyaki Peking Duck Breast $33.00 Salmon Cornucopia filled with Baby Spinach Set on Saffron Beurre Blanc $32.00 Duel Crab Cake with Chili Aioli $38.00 Lime and Honey Glazed Mahi Mahi with Ruby Citrus Sauce $34.00 Sautéed Freshwater Brook Trout Almandine $34.00 Broiled Grouper with Seafood Risotto, Lobster and Saffron Jus $38.00 Seared Tuna with Portobello Mushroom and Green Peppercorn Sauce $34.00 Pan-seared Sea Bass with Sauce Beurre Blanc $38.00 Grilled Colorado Lamb Chops with Rosemary Sauce $40.00

Grilled Angus Filet of Beef with Classic Bordelaise $39.00 Tournedos of Beef with Roasted Shallot Dimi Topped with Tobacco Onions $39.00 Grilled New York Strip with Southwestern Rub and Black Bean Demi Glace Sauce $38.00 Grilled Filet of Beef topped with Lump Crabmeat and Hollandaise $48.00 Marinated Chicken Breast and Jumbo Shrimp stuffed Filled with Lump Crabmeat on a Mirrored Plate with Beurre Blanc $39.00 Grilled Angus Filet of Beef with Bordelaise and Jumbo Baked Stuffed Shrimp with Lump Crabmeat $50.00 Seared Angus Filet with Truffle Essence and Franchaise of Cold Water Lobster Tail with Lemon and Garlic Beurre Blanc $61.00

Vegetables Starches Grilled Vegetable Medley Wild Rice and Basmati Medley Fresh Asparagus Maple Roasted Sweet Potatoes Haricot Vert Garlic or Boursin Mashed Potatoes Pattypan Squash Polenta Cake with Pancetta Spinach Stuffed Baked Tomato Rosemary Roasted New Potatoes Green Beans Almandine Seasoned Risotto (add $2) Baby Carrots with Snips Roasted Chili Mashed Potatoes Garlic Zucchini and Red Pepper Purple Peruvian Whipped Potatoes Broccoli with Cheese Sauce Stir Fry Rice Spaghetti Squash with Truffle Essence and Orange Honey

NOTE: A choice of two entrees may be offered, in which case a pre-count is required. Also, place cards indicating entrée choices must be provided or a $300.00 fine will be incurred!

This list represents only the beginning of the endless possibilities of offerings

for your special event. Our Chef is more than happy to sit down and discuss additional menu options with you.

Desserts and Cakes Our pastry chef creates remarkable and delicious desserts and cakes from granitas to fruit galettes to pumpkin cheesecake to opera tortes…the possibilities are endless. Just let us know what you want and it can be done. Birthday cakes and wedding cakes are prepared from scratch at the Club. Brides need only bring a picture of their fantasy cake…Chef Pat will turn it into a reality. Nothing is too simple nor ornate for a dessert that will please everyone. Any dessert brought into the Club from an outside vendor will incur a cutting/plating fee of $3.00/person.

California Fruit Tart, Fresh Berries in Chocolate Painted Almond Tuile with Chiboust, Key Lime Pound Cake with Lemon or Orange Curd, Lemon Meringue Tart, Peach Pan Dowdy, Strawberry and Pistachio Ice Cream Cake, Orange Poppy Seed Strawberry Shortcake, Mango Sorbet in Almond Tuile, Passion Fruit Mousse in Chocolate Cup, Cookies and Cream Ice Cream Pie

Carrot and Hazelnut Tort with Crème Cheese Frosting White Chocolate Pumpkin Cheese Cake, Peanut Butter Pie Rustic Apple Tart, Maple-Walnut and Pecan Pie with Bourbon Sauce

Busche de Noel, Peppermint Fudge Ice Cream Pie Sacher Tort, Eggnog Mousse in Chocolate Cup, Rice Pudding Grasshoppers (Mint Chocolate Chip Mousse in Chocolate Shell)

Myers Dark Rum Crème Brule, Key Lime Pie Traditional Tira Misu, Chocolate Espresso Tort, Bitter Chocolate Cheese Cake Bavarian Cream Stuffed Eclairs Your Request…. Homemade Cookies $16.00/dozen Truffles, Pralines, Miniardises and Entrements (variety of bite-sized desserts) - $24.00/dozen A minimum 72 hour notice is preferred for special order cakes. 10” round cakes from $36.00 ½ Sheet Cake from $85.00 Full Sheet Cake from $145.00

NOTE: This list represents only the beginning of the endless possibilities of offerings for your special event. Our Pastry Chef is happy to discuss additional menu options with you.

Brunch Buffet The Chef’s brunch buffet is a spectacle of dining pleasure, or if you can’t decide…please arrange a meeting with the Chef $35.00++/person.

Soup du Jour SCYC Salad Bar Homemade SCYC Dressings Smoked Salmon with Traditional Garnishes Assorted Domestic and Imported Cheese Tray Seasonal and Exotic Fruit Display Jumbo Cocktail Shrimp Seared Ahi Tuna Platter Seasonal Sautéed Vegetables Southern Grits Home Fries with Peppers and Onions Chicken du Jour Fish du Jour Bacon, Link Sausage and Sausage Patties Eggs Benedict Roasted Prime Rib Belgium Waffle Station with all the fixings Full Made-to-order Eggs and Omelet Station Fresh Muffins, Rolls, Assorted Danishes, and more Chef Pat’s Assortment of Desserts & Cookies

Wedding Cakes Here are some ideas for wedding cakes. These flavors and fillings are sure to make each cake as unique as your special day. The Cake White, yellow, chocolate, carrot cake, cheesecake, ground almond, etc. The Filling Raspberry, Lemon Curd, Chocolate Truffle, Vanilla, Hazelnut, Amaretto, Almond, Orange, Cinnamon, Mocha, etc. The Icing on the Cake Traditionally, our wedding cakes are covered with a cream cheese icing and then finished with a traditional buttercream or a French (yellow tent) buttercream. Rolled fondant may also be used. Wedding cake prices begin at A Base Price of $6.50/person There is a $3.00/person plating and cutting fee for cakes brought in from outside sources.