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FORSYTH COUNTRY CLUB Event Services Guide 1 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Forsyth Country Club – Points of Contact EVENT PLANNERS CLUBHOUSE MANAGEMENT Social Director, Sally Anglin 336.760.8193 [email protected] Chief Operating Officer, Lee Smith, CCM, CCE 336.760.8186 [email protected] Assistant Social Director, Amanda Howard 336.768.0220 x 1202 [email protected] Phil Barber, Clubhouse Manager 336.760.8197 [email protected] Executive Chef, Michael Mort, CEC 336.768.0220 x 1207 [email protected] Welcome, Since 1913, we have been treating members and their guests like family at Forsyth Country Club. We are honored to be a part of those memorable occasions in the lives of our members and those hosting events at our Club. It is our pleasure to provide impeccable service and attention to detail ensuring your party or event will be enjoyed by everyone. The Club is available year-round with multiple spaces on the main level of the Clubhouse, able to accommodate groups up to 400 people, for breakfast, lunch, or dinner. An extensive banquet menu is available or a menu may be custom designed to meet individual tastes and themes. Please keep the Club in mind for your business meetings, pool side birthday parties, ladies’ luncheons, retirement dinners, and family gatherings. Thank you for thinking of Forsyth Country Club. We look forward to hosting your event. Sincerely, Sally Anglin Social Director 2 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Room Facility Information The Ballroom is the Club’s largest private event space and can seat up to 350 people without the dance floor and 220 with the dance floor. Two large bay window flank the north end of the room, while two gas log fireplaces greet guests at the entrance off the Loggia. The Ballroom opens onto the Terrace which overlooks the majestic greens of the golf course. The Ballroom has a permanent dance floor that is 23 x 23. An ideal spot for private dinners and ladies luncheons, the Continental Room can seat up to 64 people and accommodate as many as 80 people for a cocktail type reception. This room includes a cozy fireplace and a large bay window that overlooks our beautiful golf course. Named for one of the founding members of the Club, the Reynolds Room is one of the most popular private dining areas available. The two-room space is perfect for cocktails prior to dinner in the ante-room with soft seating and a fireplace. The dining area can seat up to 20 guests. 3 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Room Facility Information Named for the Club’s golf course architect, the Donald Ross Room boasts views of the golf course and is ideal for business meetings and private functions up to 18 people. The Terrace Room located on the front side of the Clubhouse. It can accommodate up to 16 people for a seated meal and is a very popular spot for bridge groups. Adjoining the Terrace Room is the Drawing Room, which also connects to Tommy’s Bar. The Terrace and Drawing Rooms combined can seat up to 40 people. Tommy’s Bar is the perfect area for drinks prior to dinner. With soft seating and warm atmosphere, guests are sure to feel at home while dining in this area. Please see page 23 for a layout of the main level of the Club. 4 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Meeting, Specialty Breaks, and Breakfast All prices are per person BEVERAGES Coffee and Soft Drinks Cofee, Fruit Juices, and Soft Drinks Coffee, Fruit Juices, Soft Drinks, Bottled Water, and Iced Tea 4 5 6 SNACKS Fresh Baked Cookies 4 Fudge Brownies & Blondies 5 Granola Bars 4 Jumbo Soft Pretzels 4 COOKIE CORNER 8 Freshly baked Chocolate Chip, Oatmeal Raisin, White Chocolate Macadamia Nut Cookies, Fudge Brownies, and Blondies. Assorted Sodas, Bottled Water, Freshly Brewed Coffee, Decaffeinated Coffee, and FCC Tea Selections. THE HEALTH NUT 10 Fresh Whole Fruit, Granola Bars, Dried Fruits, Mixed Nuts, Individual Fruit Yogurts on Ice, Fruit Juices, Bottled Water, Freshly Brewed Coffee, Decaffeinated Coffee, and FCC Tea Selections. TASTE OF TIJUANA 8 Tri-Colored Tortilla Chips with Salsa, Queso Dip, Guacamole, and Sour Cream. Assorted Sodas, Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Hot Teas BREAKFAST BUFFETS THE CONTINENTAL 10 Freshly Squeezed Orange and Grapefruit Juice, Cranberry Juice. Assorted Homemade Breakfast Bakeries: Croissants, Muffins, and Danishes. Sliced Seasonal Fruit: Melon, Fresh Berries, and Hawaiian Pineapple. Individual Fruit Yogurts on Ice. Freshly Brewed Coffee and Decaffeinated Coffee, FCC Tea Selections DELUXE CONTINENTAL 14 Freshly Squeezed Orange and Grapefruit Juice, Cranberry Juice. Scrambled Eggs, Choice of Bacon or Link Sausage, Choice of Breakfast Potatoes or Grits. Assorted Homemade Breakfast Bakeries: Croissants, Muffins, and Danishes. Sliced Seasonal Fruit: Melon, Fresh Berries, and Hawaiian Pineapple. Individual Fruit Yogurts on Ice. Freshly Brewed Coffee and Decaffeinated Coffee, FCC Tea Selections FCC SIGNATURE BREAKFAST BUFFET 17 ADD CLASSIC EGGS BENEDICT 4 Freshly Squeezed Orange and Grapefruit Juice, Cranberry Juice. Assorted Homemade Breakfast Bakeries: Croissants, Muffins, and Danishes. Accompanied by: Fruit Preserves and Butter. Sliced Seasonal Fruit: Melon, Fresh Berries, and Hawaiian Pineapple. Individual Fruit Yogurts on Ice. Scrambled Eggs, Applewood Smoked Bacon, Country Sausage Links, Breakfast Potatoes or Grits. Granola. Ricotta Blintzes with Peach Preserves. Freshly Brewed Coffee and Decaffeinated Coffee, FCC Tea Selections 5 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Plated Lunch Menu - Cold Plated Entrées In order to expedite service, groups of 13 or more are asked to offer one selection. All prices are per person All plated luncheon entrée selections include rolls, coffee, and tea service PACIFIC CHICKEN SALAD 16 Grilled Chicken Breast, Baby Greens, Goat Cheese, Figs, Grapes, Toasted Walnuts with Maple Balsamic Vinaigrette CHICKEN COBB SALAD 16 Tossed Romaine, Iceberg, and Radicchio topped with rows of Grilled Chicken Breast, Smoked Bacon, Crumbled Blue Cheese, Diced Tomatoes, Cucumbers, Eggs, and Shredded Carrots served with your choice of dressing FORSYTH COUNTRY CLUB CHICKEN SALAD Served with Seasonal Fruit and Banana Bread Finger Sandwiches 16 GRILLED GREEK STYLE CHICKEN SALAD 16 Marinated Grilled Chicken Breast on Mixed Greens with Feta, Kalamata Olives, Red Onion, Cucumbers, Banana Peppers, and Tomatoes served with Lemon-Oregano Vinaigrette TRADITIONAL TUNA NICOISE SALAD 18 Seared Tuna, Haricot Vert, Fingerling Potatoes, Kalamata Olives, and Sliced Eggs GRILLED CHICKEN CAESAR SALAD 16 GRILLED SHRIMP CAESAR SALAD 19 Served in a Parmesan Basket. Garnished with Egg, Tomato Wedges, and Kalamata Olives 1913 SALAD 16 Grilled Chicken Breast with Mixed Greens, Granny Smith Apples, Dried Cranberries, Candied Walnuts, Goat Cheese, and Balsamic Vinaigrette SMOKED TURKEY ON A SOFT KAISER ROLL 15 Pepper Jack Cheese, Red Peppers, Basil Aioli and Lettuce. Served with Seasonal Fruit or Orzo Pasta Salad with Vegetables GRILLED CHICKEN AND APPLEWOOD CLUB 15 Smoked Cheddar on Thick Cut Sour Dough, Onion Aioli, Lettuce and Tomato. Served with Seasonal Fruit, Orzo Pasta Salad with Vegetables, or Fried Chips HERB ROAST BEEF ON MARBLE RYE 15 Provolone Cheese, Shredded Lettuce, Tomato, Grain Mustard Aioli. Served with Seasonal Fruit, Orzo Pasta Salad with Vegetables, or Fried Chips 6 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Plated Lunch Menu - Hot Plated Entrées In order to expedite service, groups of 13 or more are asked to offer one selection. All prices are per person All hot plated luncheon entrée selections include appropriate accompaniments, rolls, coffee and tea service FREE RANGE CHICKEN BREAST 18 Grilled with Sautéed Greens, Rosemary Roasted Potatoes, and Tomato Relish ROAST BREAST OF CHICKEN 18 with Chive Whipped Potatoes, Seasonal Vegetables, Mushrooms, and Sage Pan Gravy CHICKEN FRANCAISE 18 Sautéed in a Light Parmesan Batter and Served with Lemon-Caper Demi-Glace, Saffron Risotto, and Seasonal Vegetables. CHICKEN VOL AU VENT 18 Chicken Breast Simmered with Mushrooms in a light Veloute. Served over Puff Pastry with Grilled Asparagus BEEF TENDERLOIN TIPS 19 Simmered with Savory Demi-Glace. Served with Wild and White Rice Pilaf and Seasonal Vegetables GRILLED ATLANTIC SALMON 19 Lemon Caper Béurre Blanc, Saffron-Herb Risotto and Seasonal Vegetables PAN SAUTÉED LUMP CRAB CAKE 19 Rosemary Roasted Potatoes, Creole Béurre Blanc, and Seasonal Vegetables CHAR GRILLED FILET MIGNON 25 A 5 oz. Center Cut Filet Grilled, and served with Mushrooms, Horseradish Whipped Potatoes, Seasonal Vegetables, and Cabernet Demi-Glace FOREST MUSHROOM & SAFFRON RISOTTO CAKES 15 Sautéed Spinach and Honey-Ginger Glazed Carrots, and Roast Tomato Confit HOUSE MADE QUICHE: Served with Seasonal Vegetable medley. Your choice of: Quiche Lorraine 15 Spinach, Tomato, Chevre 15 Broccoli, Ham, and Cheddar 16 *See page 12 for dessert options* 7 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Buffet lunch The following selections are available for a minimum of twenty guests. All buffet options include fresh baked rolls, coffee, and tea service COLD LUNCHEON BUFFETS SOUP AND SALAD BUFFET 19 Hot Soup Selections; Build Your Own Salad with Assorted Greens, Toppings, Dressings, and Fresh Fruit Additional Options – Choose Two: Chicken Salad, Tuna Salad, Shrimp Salad, Pasta Salad, Roasted Vegetable Cous Cous, Tomato Aspic, Chilled Grilled Chicken, Mozzarella, Tomato, and Cucumber Salad in a Basil Oregano Vinaigrette; Brownies, Lemon Bars, and Chocolate Chip Cookies THE CORNER DELI 18 Fresh Carved Roast Turkey Breast, Virginia Ham, Sliced Roast Beef; Cheddar, Swiss, Pepper Jack; Artisan Breads, Rolls, Croissants; Leaf Lettuce, Sliced Tomatoes, Pickles, Traditional Garnishes; Seasonal Fruit, Kettle Chips; Cookies, Brownies, and Lemon Bars. HOT LUNCHEON BUFFET: 22 STARTERS (CHOOSE 2) Mixed Greens Salad with Dressings Fresh Seasonal Fruit Sliced Tomatoes and Cucumbers with Feta and Lemon- Oregano Vinaigrette Hot Soup Selection Lemon Orzo Pasta Salad with Fresh Vegetables ACCOMPANIMENTS (CHOOSE 2) Maple Whipped Sweet Potatoes Bleu Cheese Macaroni Creamy Mashed Potatoes Scalloped Potatoes Wild and White Rice Pilaf Southern Style Green Beans Steamed Asparagus Herb Crusted Roma Tomato Balsamic Grilled Vegetables Creamy Risotto Succotash Guilford Mill Stone Grits with White Cheddar, Sautéed Zucchini and Squash in Herbed Butter Rosemary Roasted Fingerling Potatoes add additional accompaniment - $2/each 8 ENTRÉES (CHOOSE 2) Grilled Salmon with Lemon Béurre Blanc Slow Cooked Beef Brisket Beef Tenderloin Tips with Mushrooms Rotisserie Chicken Blackened Trout Pork Loin with Dijon Cream Sauce Roasted Vegetable Penne Pasta with Pink Vodka Sauce Roast Breast of Turkey with Cranberry Relish Roast Chicken Breast with Sage Pan Gravy FCC Classic Fried Chicken add additional entrée - $3/each DESSERTS (CHOOSE 2) Assorted Cheesecakes, Red Velvet Layer Cake with Cream Cheese Dressing Angel Food Cake with Fresh Berries Chocolate Glazed Marble Pound Cake Chocolate Chess Pie, Coconut Layer Cake Key Lime Pie, Fresh Berry Trifle Ice Cream Sundae Bar with assorted toppings Warm Fruit Cobbler Warm Bread Pudding with Vanilla Sauce Banana Pudding add additional dessert - $2/each Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Plated Dinner starters and salads In order to expedite service, groups of 13 or more are asked to offer one selection. All prices are per person APPETIZERS SALADS TRUFFLE RISOTTO 9 with Dry Aged Parmesan, White Truffle Oil, and Grilled Asparagus CAESAR SALAD 5 Crisp Romaine, Kalamata Olives, and Croutons. Served with Creamy Parmesan Dressing FCC SAUTÉED LUMP CRAB CAKE with Caper Tartar sauce ICEBERG WEDGE 5 with Tomatoes, Bleu Cheese Crumbles, Kalamata Olives, and Bacon 9 CAROLINA SHRIMP AND GRITS 9 White Cheddar Grits, Green Onions, Bacon, and Tomatoes HEARTS OF ROMAINE 5 with Brie, Pears, and Walnuts, Dijon Vinaigrette SLOW BRAISED SHORT RIBS 11 Served on Stilton Macaroni and Cheese with Applewood Smoked Bacon BABY SPINACH 5 with Goat Cheese, Spicy Pecans, and Strawberries, Orange-Ginger Vinaigrette CORNMEAL FRIED GREEN TOMATOES 9 Creamy Garlic-Herb Cheese Sauce. Heirloom Tomato Salad, Cucumbers, Goat Lady Chevre, and Lemon Oregano Vinaigrette CHILLED JUMBO SHRIMP COCKTAIL 11 ITALIAN CAPRESE SALAD 5 Sliced fresh Buffalo Mozzarella, Sliced Tomatoes, Basil and Cracked Pepper, and Balsamic-Oil Vinaigrette SEARED SLICED AHI TUNA with Wasabi-Soy Aioli and Crispy Rice Noodles 11 BABY FIELD GREENS 5 with Gorgonzola Cheese, Roasted Apples, and Cranberries, Buttermilk Dressing SOUPS 5 Sweet Corn Applewood Smoked Bacon Broccoli and Cheddar, Butternut Squash Chilled Vegetable Gazpacho, Chilled Vichyssoise Classic French Onion with Gruyere Crostini FCC Angus Beef Chili, Mushroom Veloute New England Clam Chowder Potato, Leek, and Bacon, Tomato Basil Bisque Soup may be substituted for a Mixed Baby Greens Salad 9 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Plated Entrées All prices are per person Entrée includes Mixed Baby Greens Salad, appropriate accompaniments, Rolls, Coffee and Tea Service. ROSEMARY ROASTED FREE RANGE CHICKEN BREAST Horseradish Mashed Potatoes and Haricot Vert 29 BRIE AND APPLE STUFFED BREAST OF CHICKEN 29 with Chive Whipped Potatoes, Herb Crusted Roma Tomato, and Steamed Snap Peas GRILLED CHICKEN BREAST “OSCAR” 33 Topped with Lump Crab Meat, Grilled Asparagus, and Bearnaise Sauce. Served with Mushroom Risotto TRUFFLE RISOTTO WITH DRY AGED PARMESAN White Truffle Oil, Melange of Baby Vegetables 26 BRAISED SHORT RIBS 35 with Mascarpone Grits Cake, Grilled Roma Tomato, and Baby Green Beans CARVED ROAST ANGUS SIRLOIN STRIP 35 Whole Roasted NY Strip Loin, sliced and served medium rare with Sauce Forestiére, Herb Crusted Roma Tomato, and Rosemary Roast Potatoes CHAR BROILED FILET MIGNON 38 7-ounce, Grilled, Center Cut Beef Tenderloin, Served with a Cabernet Mushroom Sauce, Truffle Whipped Potatoes, and Seasonal Vegetables SEARED VEAL OSCAR 42 Two Medallions topped with Lump Crab, Grilled Asparagus, and Mushroom Risotto. Served with a Bearnaise Sauce HONEY-MINT GLAZED RACK OF LAMB 49 Scallion-Mashed Potatoes, Mushroom Croustillant, Roasted Tomato, and Red Wine Sauce WARM MUSHROOM AND GOAT CHEESE STRUDEL in Puff Pastry, Oven Roasted Vegetables, and Lentil Ragout 10 24 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Plated Entrées All prices are per person Entrée includes Mixed Baby Greens Salad, appropriate accompaniments, Rolls, Coffee and Tea Service. GRILLED ATLANTIC SALMON FILLET 33 Lemon Caper Béurre Blanc, Saffron-Herb Risotto, and Seasonal Vegetables SEARED LUMP CRAB CAKES 33 Rosemary Roast Potatoes, Baby Green Beans, and Carrots with Creole Béurre Blanc GRILLED SEA BASS 39 Pineapple Salsa, Wilted Chard, Roasted Garlic Potatoes, with Tahitian Vanilla Béurre Blanc PAN SEARED GROUPER 39 Leek and Lobster Hash, Braised Fennel, Sauce Nantua DUO ENTRÉES GRILLED PETITE FILET AND ROAST BREAST OF CHICKEN 39 Baby Green Beans, Carrots, Dijon Whipped Mashed Potatoes, Mushroom-Cabernet Demi-Glace GRILLED PETITE FILET AND ATLANTIC SALMON 41 Creamed Leak and Baby Onions, Horseradish Mashed Potatoes, and Mustard Grain Béurre Blanc GRILLED PETITE FILET AND JUMBO BACON WRAPPED SHRIMP Rosemary Roast Potatoes, Seasonal Vegetables, and Tangy Molasses Glaze 44 GRILLED PETITE FILET AND SEARED LUMP BAY CRAB CAKE Chive Mashed Potatoes, Seasonal Vegetables, and Creole Béurre Blanc 44 SURF AND TURF 57 Broiled 5-ounce Cold Water Lobster Tail and 6-ounce Filet Mignon served with Drawn Butter and Cabernet Mushroom Sauce. Lemon-Herb Crusted Rosemary Roasted Potatoes and Seasonal Vegetables GRILLED BREAST OF CHICKEN AND JUMBO BACON WRAPPED SHRIMP Chive Whipped Potatoes, Seasonal Vegetables, and Creole Béurre Blanc 35 11 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Dessert Options All prices are per person SIGNATURE COUNTRY CLUB PIE with Hot Fudge and Strawberry Garnish RED VELVET LAYER CAKE with Cream Cheese Frosting 6 6 HOUSE MADE LEMON CURD TART 6 Devonshire Cream and Berries FRESH STRAWBERRY CAKE 6 Passion Fruit Curd and Strawberry Coulis CHOCOLATE GLAZED MARBLE POUND CAKE 6 with Caramel Sauce KEY LIME TART with Raspberry Sauce 6 VANILLA BEAN CREME BRULÉE 6 with Crisp Sugar Crust and Fresh Berry Garnish DARK CHOCOLATE CHESS TART with Whipped Cream, Red Berry Swirl, and Chocolate Curls 6 BOURBON PECAN TART 6 with Whipped Cream, Caramel Sauce and a Strawberry Garnish DARK CHOCOLATE FUDGE LAYER CAKE 6 with Vanilla Whipped Cream FROZEN MEYER LEMON SOUFFLÉ with Berry Garnish 6 SEASONAL BERRY COBBLER 6 12 CLASSIC NY CHEESECAKE with Strawberry Sauce 6 ICE CREAM AND SORBETS 5 Vanilla Bean, Chocolate, Espresso, Mango Sorbet, Raspberry Sorbet, and Lemon Sorbet. Served with Shortbread Cookie, ICE CREAM SUNDAE BAR 7 with Assorted Toppings to Include: Hot Fudge, Strawberry Sauce, Butterscotch Sauce, Cookie Crumbs, and Chocolate Chips CHOCOLATE FOUNTAIN 8 (minimum 40 people) served with Fresh Bananas, Pineapple, Marshmallows, Rice Krispy Bars, Pretzels, Strawberries, and Angel Food Cake Squares PASTRY CHEF’S SUGAR RUSH 9 Pastry Chef ’s Creation of Cakes, Tarts, Mini Desserts, Truffles CHEF ATTENDED DESSERT STATIONS *Station Attendant $25/hour HOT CHOCOLATE AND FRITTERS 14 Requires Two Station Attendants Cinnamon Sugar Coated Beignets, Housemade Hot Chocolate. Toppings for Hot Chocolate Include: Biscotti, Marshmallows, Whipped Cream, Assorted Nuts, Seasonal Fruit Compote CREPES MADE TO ORDER 14 Fillings to Include: Nutella, Lemon Cream, Vanilla Cream Toppings to Include: Warm Suzette Sauce, Whipped Cream, Fresh Berries, Caramelized Nuts, Seasonal Fruit Compote Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Buffet Dinner The following selections are available for a minimum of twenty guests. All buffet options include fresh baked rolls, coffee, and tea service. DINNER BUFFETS 37/ per person STARTERS/SALADS (CHOOSE 2) Mixed Baby Greens Salad, assorted dressings Fresh Seasonal Fruit Hot Soup Selection Caesar Salad with Croutons, Parmesan, and Kalamata Olives Sliced Tomatoes, and Cucumbers with Feta. Lemon Oregano Vinaigrette ENTREES (CHOOSE 2) Cornmeal Dusted Flounder with Mustard Cream Beef with Mushroom Wine Sauce Blackened Trout with Slow Cooked Tomatoes Low Country Shrimp and Guilford Mill Stone Grits Grilled Salmon with Lemon Beurre Blanc Soy and Honey Glazed Salmon, Wasabi Aioli Oven Roasted Grouper, Blood Orange Vinaigrette Hickory Smoked Beef Brisket FCC Fried Chicken Parmesan Herb Crusted Chicken, Lemon Caper Butter Sauce Roasted Vegetable Penne with Pink Vodka Sauce Roast Pork Loin with Pearl Onions 5-Spice Rubbed Chicken Breast with Baby Chard Add additional entrée ($3) CARVING (CHOOSE 1 AND ADD $5) New York Sirloin, au jus Roast Prime Rib, Horseradish and au jus Roast Breast of Turkey, Giblet Gravy Black Oak Ham, Sundried Cherry Sauce Slow Cooked Beef Brisket, Mustard BBQ Rosemary Roast Beef Tenderloin (Add $10) SAVORY SIDES (CHOOSE 3) Creamy Mashed Potatoes Roasted Fingerling Potatoes Scalloped Potatoes Maple Whipped Sweet Potatoes Guilford Mill Stone Grits with White Cheddar Wild and White Rice Pilaf Creamy Risotto with Forest Mushrooms Blue Cheese Macaroni Steamed Broccolini with Baby Carrots Sautéed Fresh Kale in Herbed Butter Southern Style Green Beans Steamed Asparagus Herb Crusted Roma Tomato Balsamic Grilled Vegetables Fried Green Tomatoes with Buttermilk Dressing Savory Succotash Sautéed Zucchini and Squash in Herbed Butter Add additional sides $2/each DESSERTS (CHOOSE 3) Red Velvet Layer Cake Fresh Strawberry Cake Chocolate Glazed Marble Poundcake Assorted Cheesecakes Angel Food, with Fresh Berries Chocolate Chess Pie Chocolate Fudge Layer Cake Coconut Layer Cake Fresh Berry Trifle Ice Cream Sundae Bar, assorted toppings Key Lime Pie Fruit Cobbler Warm Strawberry Cobbler Warm Bread Pudding with Vanilla Sauce Banana Pudding Add additional desserts $2/each 13 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Stationary Hors D’oeuvres All prices are per person, per selection SEASONAL GARDEN VEGETABLE DISPLAY 5 Asparagus, Celery, Baby Carrots, Broccoli, Cauliflower, Cherry, Tomatoes, Hummus, and Pita Chips Blue Cheese, Ranch, and Balsamic Vinaigrette INTERNATIONAL ASSORTMENT OF CHEESE AND FRUIT 7 Assorted imported and domestic Cheeses served with an array of fresh seasonal Fruit and Crackers ASSORTED ROASTED VEGETABLE DISPLAY 5 Basil Marinated and Roasted, served with Roasted Red Pepper and Curry Dips ANTIPASTI DISPLAY 9 Olive Tapenade, Crostini Toast, Marinated Olives, Roasted Peppers, Grilled Zucchini and Onions with Herbs and Olive Oil, Grilled Portobella Mushrooms, Buffalo Mozzarella with Vine-Ripened Tomatoes, Marinated Artichokes, Prosciutto di Parma, Salami, Pecorino and Provolone Cheese, Balsamic Vinegar, Extra Virgin Olive Oil, Dried Fruits CAPRESE DISPLAY 5 Tomatoes, Fresh Mozzarella, Basil, Olive Oil, Kalamata Olives MINI PLATES 14 Cold Mini Martinis Pickled Beets, Goat Cheese, Sesame Dressing Mozzarella, Cherry Tomatoes, Basil, Arugula, and Crispy Prosciutto Salmon Tartare with Citrus Marinade, Crème Fraîche. Mini Crab Salad with Guacamole Shrimp Cocktail ASIAN STATION 11 Wakame Salad, Steamed Dumplings; accompanied by: Ginger Soy Sauce, Tempura-Fried Shrimp, Crisp Spring Rolls, Asian Dipping Sauces SLICED ROAST BREAST OF TURKEY 7 Thinly Sliced, served with Cranberry-Peach Chutney and Miniature Rolls POACHED SALMON (minimum of 20) 9 Covered with Sliced English Cucumbers, served with Lemon Dill Créme Fraiche, and Crostini SMOKED SALMON DISPLAY 8 Thinly Sliced and Garnished with Capers, Lemon, Onion, and Dill-Cream Cheese, served with Toast Rounds 13 SLICED BEEF TENDERLOIN TRAY (minimum of 20) Rosemary Roasted Medium Rare and Sliced, served with Assorted Accompaniments and Miniature Soft Rolls. Creamy Horseradish, Dijon and Mayonnaise 14 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Chef Attended Hors D’oeuvres All prices are per person, per selection CHEF ATTENDED CARVING STATIONS Served with freshly baked miniature rolls and assorted condiments Rosemary and Black Pepper 16 Slow Cooked Beef Brisket Roasted Beef Tenderloin with Mustard BBQ Sauce Herb Crusted New York Strip Sirloin 14 Brown Sugar and Mustard Glazed Seared Sesame Crusted Ahi Tuna 12 Black Oak Ham with Asian Sauces Roast Breast of Turkey Honey-Dijon-Soy Glazed Pork Tenderloin 11 with Cranberry Relish Cedar Plank Olive Oil & Rosemary Salmon 11 with Creole Rémoulade 10 9 9 Additional carving items of equal or lesser value for half price CHEF-TOSSED SALADS 7 Mixed Field Greens and Iceberg Lettuce: Haricot Vert, Grape Tomatoes, Mozzarella, Organic Cucumbers, Spiced Pecans, Hard Boiled Eggs, Chopped Bacon, and Avocado Caesar Salad: Chopped Hearts of Romaine, Shaved Parmesan, Caesar Dressing, and Garlic Croutons Accompanied by: Balsamic Vinaigrette, Ranch, Caesar, Olive Oil Pesto CREAMY GUILFORD MILL GRIT COCKTAILS 10 Grits Selection: Farmhouse Cheddar Grits, Smoked Heirloom Tomato Grits, Roasted Garlic and Herb Grits Toppings: Red Wine Braised Short Ribs, Spice Rubbed Pulled Pork, Citrus Brined Smoked Shrimp QUESADILLA STATION 8 Beef, Chicken, or Shrimp (choice of two) with Cheddar and Monterrey Jack cheeses, Green Onions, Salsa, Sour Cream, and Guacamole MASHED POTATO BAR 6 Creamy Whipped Idaho Potatoes and Mashed Sweet Potatoes with assorted toppings: Crumbled Bleu Cheese, Shredded Cheddar, Diced Roma Tomatoes, Crisp Bacon Bits, Sour Cream and Chives, Spiced Pecans, and Brown Sugar PASTA STATION 8 choose two pastas, two sauces, and two garnishes Pastas: Penne, Tri-Colored Tortellini, and Bow Ties Sauces: Chunky Marinara, Alfredo, Primavera, Basil-Pesto Garnishes: Baby Shrimp, Chicken, Broccoli, Zucchini, Summer Squash, Tomatoes, Peppers, Sundried Tomatoes, and Sausage 15 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Chef Attended and hot Hors D’oeuvres SLIDER STATION 12 Mini Crab Cake Slider, Grilled Beef Slider with American Cheese, Pulled Pork Slider with Coleslaw. Shoe String Fries. Siracha Mayo, Honey Mustard, and Mayo ADULT GRILLED CHEESE STATION 8 Grilled Pimento Cheese and Fresh Tomato; Grilled Red Dragon, Spinach and Tomato; Smoked Gouda, Applewood Bacon HOT HORS D’OEUVRES All prices are per person, per selection 4 Assorted Individual Quiche Baked Brie and Raspberry in Pastry Cheddar Cheese Wafers Pulled BBQ Pork on Mini Polenta Cakes Smithfield Ham Biscuits Smoked Turkey on Sweet Potato Biscuits Spinach and Feta Triangles Sweet Thai Chili Glazed Chicken Bites Stuffed Mushrooms, choice of: Pimento Cheese, Spinach & Artichokes, Sweet Italian Sausage 5 Petite Reubens on Marble Rye Crispy Fried Chicken Tenderloins Ham and Swiss Poppy Seed Rolls Mini Tempura Chicken, Orange Wasabi Assorted Flatbread Pizzas Tempura Crispy Green Beans 16 6 Truffle Macaroni and Cheese Bites Soy and Sesame Glazed Beef Skewers Lump Crab Cakes with Tartar Sauce Turkey Hot Brown Croustades Tempura Shrimp with Pickled Ginger Chicken Satay, Spicy Thai BBQ Sauce 8 Applewood Bacon Wrapped Sea Scallops New Zealand Lamb Chop with Honey Mint Sauce Baked Oysters Rockefeller Miniature Beef Wellington Mini Shrimp and Grits with Tasso Gravy Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Cold Hors D’oeuvres All prices are per person, per selection Emmentaler Cheese, Wild Mushroom Crostini with Baby Greens and White Cheddar Herb Chevre and Olive Tapenade Crostini Onion Confit Tart with Goat Cheese and Olives Black Eyed Pea Hummus Crostini with Tomatoes and Cucumber Cherry Tomatoes Stuffed with Herbed Goat Cheese 4 Mini Smoked Salmon Canape with Caviar and Dill Cream Sauce Chilled Melon Wrapped in Prosciutto Ham Roast Turkey and Havarti Pinwheels Chilled Sesame Seared Tuna with Wasabi Aioli Deviled Eggs with Red and Black Caviar 5 Fresh Goat Cheese Beignet with Smokey Guava Jelly Prosciutto Wrapped Asparagus Tuna Tartar with Wasabi Aioli and Pickled Ginger Lump Crab Salad with Lime & Mango Salsa on Endive 6 Mini Lobster Profiterole with Tarragon and Basil Sliced Tenderloin of Beef on Mini Bun, Horseradish, Caramelized Onion Sauce Foie Gras Mousse with Fresh Popcorn and Beet Syrup 8 Assorted Sushi and California Rolls with Wasabi, Pickled Ginger, and Soy 9 Chilled Shrimp with Housemade Cocktail Sauce 12 LATE NIGHT FUN FOODS MINI SLIDERS 6 with Pommes Frites GRILLED CHEESE with Tomato Soup Shooters 6 HUMMUS WITH PITA CHIPS 6 SEVEN LAYER TACO DIP 7 MILK AND COOKIES 6 Shot glass of Milk and Chocolate Chip Cookies ONION RING BASKET 7 MINI MILK SHAKES 5 17 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Alcoholic Drinks All bar charges based on consumption SPIRITS House Brands $6.50 per drink: Evans Williams, Dewar’s, Smirnoff, Gordon’s, Captain Morgan Call Brands $7.50 per drink: Jack Daniels, Crown Royal, Johnny Walker Red, Absolut or Tito’s, Bombay or Tanqueray, Mt. Gay Premium Brands $8.25 per drink: Makers Mark or Woodford Reserve, Johnny Walker Black, Grey Goose or Ketel One, Bombay Sapphire or Hendrick’s, Appleton VXC Spirits may be mixed between house, call, and premium brands as requested BEER Domestic Beer $4.00 Budweiser, Bud Light, Miller Light, Yuengling, Michelob Ultra Premium Beer $5.00 Blue Moon, Heineken, Amstel Light, Corona Light, Newcastle, Stella Artois, Sierra Nevada, Sam Adams Craft Beer $5.50 The Olde Mecklenburg Brewery, Foothills Brewery, Green Man Legendary Ales, Stone Brewery Keg Beer Domestic 1/6 Barrel $140, 1/2 Barrel $460 Import 1/6 Barrel $200, 1/2 Barrel $480 Seasonal Selections Available upon Request 18 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Alcoholic Drinks All bar charges based on consumption HOUSE WINES $25 Per Bottle Trinity Oaks Chardonnay Montpelier Cabernet Sauvignon Mars and Venus Merlot Wycliffe Sparkling $26 Per Bottle Ponga Sauvignon Blanc Ca’Brigiano Pinot Grigio Line 39 Pinot Noir **An extended wine list is available upon request ADDITIONAL DRINK OPTIONS Champagne Mimosa $6.00/per drink Warm Apple Cider $25/gallon Sparkling Grape Juice Red or White $15/bottle (non-alcoholic) Assorted Juices (orange, tomato, cranberry) $2/glass Assorted Soft Drinks/ Perrier $2/can Bloody Mary $6.50/per drink Coffee Station – Fresh brewed coffee and decaffeinated coffee, assorted sweeteners, cream - $2.50/per person CASH BAR Prices below include service charge and sales tax Cashier Ticket $50/per attendant Domestic Beer $5, Craft Beer and Imported Beer- $6 House Brands $8, Call Brands - $9, Premium Brands - $10 House Wines - $9 19 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Club Policies FOOD All food items must be supplied and prepared by the Club and may not be removed from the premises. All prices reflect per person charges. No food is allowed to be brought onto Club property with the exception of specialty cakes. Please contact the Social Director to accommodate any special dietary needs. Any additional buffet items may not be taken off Club property for later consumption. MENU PLANNING AND SELECTION Final menu selections are needed at least two weeks prior to the event. Parties of 12 or less may order a la carte from the Forsyth Grill menu. On Friday and Saturday evenings, parties of 12 or less may order from the main level formal dining menu. Parties of 13 or more are required to choose a set menu to ensure efficient service. CHOICE OF ENTRÉE Seated menu functions requesting a choice of entrée will be limited to a choice of 3 or fewer entrées and a maximum of 75 people. Parties selecting a choice of entrée will be required to provide the Club with the exact number of each entrée 72 hours prior to the event. Additionally, the host must provide place cards with guest name and a distinct code to indicate the entrée selection. All entrées will be served the same salad; same entrée accompaniments; and the same dessert. ALCOHOLIC BEVERAGES The Club complies with all ABC regulations as they relate to the sale of alcohol. The NC drinking age is 21. Please understand that your guests may be asked to show their identification. The Club reserves the right to refuse service at any time. Beer, Wine, or Liquor are not allowed to be brought onto Club property from outside sources, and no products may leave the property. There will be a $25 per hour per bartender charge for all private parties requesting a bar. All bar charges are based on consumption. GUARANTEE COUNTS A final guest head count is due 72 hours prior to the event. The Club will bill for the guaranteed number or actual attendance, whichever is greater. If your function is on a Tuesday, please make your guarantee the previous Friday. PRICING Club menus are subject to change without notice until 30 days prior to your event. All food and beverage items are subject to a 22% service charge and 6.75% sales tax. Please note: NC State Law requires the Club to tax the service charge. DRESS CODE Dress code on the main level of the Club after 5pm is jacket required, tie optional. The sponsoring member is responsible for communicating the dress code to their guests. (Jeans or denim clothing are not permitted at any time on the main level. Collared shirts are required for gentlemen) 20 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Club Policies SMOKING Please note that the Clubhouse is a smoke-free building. There are smoking receptacles at all entrances to the Clubhouse. HOURS OF OPERATION All banquets, events, and receptions are scheduled for a maximum of 5 hours. Any time over 5 hours is subject to additional labor fees. All events must end by midnight. LIABILITY The Club does not assume responsibility for guests’ personal property and equipment brought onto Club property. This includes floral arrangements and/or decorations left after an event is over. PROPERTY DAMAGE OR EXCESSIVE CLEAN UP The sponsoring member is responsible for all costs to repair any damages incurred to the Club’s property by your guests, attendees, independent contractors or any other agents under your control. Fees will be accessed if excessive cleaning is required after an event. MEDIA Any event held at the Club must be by invitation only. No publicity or advertisement using the Club’s name or logo in any media outlet is allowed. Advertisements or posters of any sort are not permitted on Club property. CANCELLATION POLICY A $1000 cancellation fee will be billed if a Ballroom function is canceled less than 90 days prior to the event unless the function can be rescheduled within 3 months of the original date. PAYMENTS All functions are billed to a member’s account, including non-member events. The Club welcomes a check as payment for events, made out to Forsyth Country Club. We do accept Visa or Mastercard; however, there is a 4% fee added to the total. VALET PARKING AND COAT CHECK Valet Parking and coat check, if requested, can be arranged by the Club. The charge for valet parking will be based on your final guest count and the number of valet attendants needed. We recommend one coat attendant per 200 people. The fee for one attendant is $75. 21 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax Club Policies AUDIO VISUAL EQUIPMENT LCD projector & Screen: $50 Flip chart, pad, markers: $5 The Club’s sound system, podium, and screen are available in the Ballroom and Continental Room without charge. If we do not have the necessary equipment that you require in-house, we are glad to rent what you need, and it will be charged to your account. We do request that you book your audio visual needs in advance. LINEN/TABLE DECORATIONS White tablecloths and napkins are included for all events. Should you desire different colors or fabrics, they may be special ordered and charged to your account. Please contact the Social Director for more details. Round mirror tiles and votive candles/holders are available free of charge. ENTERTAINMENT The Club has worked with many talented entertainment individuals and groups, which offer varied price points to coordinate for your party. If the Club can be of assistance in arranging for entertainment, please contact the Social Director. All food and incidentals for such entertainment will be the responsibility of the host unless otherwise arranged. Musicians must adhere to the Club’s dress code. SPONSORED WEDDING RECEPTION POLICY Forsyth Country Club invites Members in good standing to sponsor events for their guests. Any sponsored event is the financial responsibility of the Club Member. Additional details regarding sponsored events and corresponding member responsibilities may be obtained in the Social Director’s Office. Any function that requires any facility of the Club to be closed that would be normally open to the membership at the time of the occasion must be approved in advance by the Board of Directors. Members who would like to sponsor an event for guests, please review the following guidelines: Contact the Club’s Social Director to confirm sponsorship and book date. Complete and return a Function Request Form All Sponsored Wedding Receptions subject to Board approval. Room rental fees are as follows: Ballroom is $1500; Continental Room is $500; all other rooms are $100. 22 Forsyth Country Club 3101 Country Club Road :: Winston-Salem, NC 27104 :: 336.768.0220 www.forsythcc.org Clubhouse Map Donald Ross Room Continental Room Tommy’s Bar Drawing Room Terrace Room Loggia BallRoom Reynolds Room 23 All Prices Subject to a 22% Service Charge & 6.75% NC State Sales Tax