Holiday Breakfast or Brunch

Grayson Valley Country Club

Lunch

Catering Guide

Jessica McCarty, Events Director

250.854.5420

jessica@graysonvalleycc.com=

= &nb= sp;

Grayson Valley Country= Club

General Information

Individ= uals who are not members of Grayson Valley Country Club are subject to facility rent= al charges and deposits. Deposit= s are paid in advance, securing the date and will be refunded to you within 7 to = 14 business days after a function, provided property has not been damaged and = no money is owed toward the function.

All non= -member functions held at the club must be sponsored by an active member in good standing, or by the approval of management and its representatives. When sponsored by a member, the me= mber signing the contract guarantees and is responsible for payment. Any subcontractors, ie: florists, entertainment, etc., is to be coordinated with the club for speci= fic times to decorate and to set up.

When de= corating for your event nothing can be pinned, taped, stapled, or nailed to walls, windows, or doors, etc. All decorations must be free-standing or tied.= If damage occurs to facilities, charges will be incurred.

Rental Information

Ballroom

&= nbsp; Rental - $350.00 &nbs= p; Deposit - $350.00 &nbs= p; Food Minimum - $550.00

&= nbsp; Capacity- up to 400 people for standing receptions

&= nbsp; Dance floor - 20X30 (600 sq. ft.)

Ladies Card Room and Parlor

&= nbsp; Rental - $250.00 &nbs= p; Deposit - $250.00 &nbs= p; Food Minimum - $250.00

&= nbsp; Capacity – Parlor seats 50 people, Card Room seats 30 people

Main Bar

Minimum – renter must guarantee $150.00 in sales, if not met, renter must pay the difference.

Capacity – Seats 35 = people

Rental Options

&nbs= p;

White Chair Covers -= $2.00 per chair

White Tulle Canopy with Sparkling White Lights that drapes down from

our<= /u> vaulted ceiling - $350.00=

Ice Sculptures ̵= 1; available with prices ranging from $300.00-$350.00

Coat Check - $45.00<= /p>

Disc Jockey Table - = $45.00

Cake and Punch Servers - $45.00 each

Carver - $45.00

Room rental= includes use of our table linens and dinnerware.&nb= sp; A clean-up fee is applied to all rooms ranging from $50.00- $100.00 according to size of function.

Breakfast or Brunch

Banquet

=
Luncheon = Salads

GVCC Holiday Salad – Generous = scoop of fresh chicken salad over a bed of crisp lettuce. Served with an assortment of fresh seasonal fru= it and complimented with homemade banana nut bread and cream cheese.

Chef’s Salad= – Bed of fresh torn greens, topped with julienne strips of ham and turkey, sprinkled with crisp bacon, Swiss, chedd= ar, and Parmesan cheeses. Garnish= ed with fresh vegetables and served with homemade rolls.

Cajun Chicken Sala= d – Crisp Tortilla Shell filled with a mixt= ure of fresh salad greens, topped with strips of warm Cajun spiced grilled chicken breast and cheddar cheese. Served with sour cream and salsa.

Fried Chicken Tend= erloin Salad – Crisp salad mix t= opped with shredded cheese, tomato, olives, and strips of hot, crunchy fried chic= ken tenderloins. Served with homemade rolls.

Grilled Chicken Sa= lad – a bed of fresh mixed greens, topped with shredded cheese, olives, tomatoes, and strips of juicy grilled chicken breast. S= erved with homemade rolls.

Trio of Salads – fresh and crisp mixture of salad greens topped generously with homemade chicken salad, tuna salad, and pasta salad. Garnished with seasonal fresh fruits and served with banana nut bread and cream cheese.<= /span>

All salads are $10.95

Add Beverage for $1.95    &= nbsp; Add Dessert for $3.95

Lunch Plated Menus<= /span>

Banquet Entrees served with garden salad, your c= hoice of potato, your

choice of vegetable, and homemade rolls.

Plated Entrée=         &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;

= Beef Tenderloin Medallions with Burgundy Sauce&n= bsp;            = ;            &n= bsp;      $market price

= Smoked Prime Rib with Horseradish Sauce  = ;            &n= bsp;            = ;              &= nbsp;   $market price

= 8oz Filet Mignon     &= nbsp;           &nbs= p;            &= nbsp;                   &= nbsp;           &nbs= p;            &= nbsp;         &= nbsp;   $market price

= New York Strip      &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            =         &= nbsp;   $market price

= Grilled Top Sirloin with Mushrooms and Onions =             &nb= sp;            =          $market price

= Roast Round of Beef Au Jus    = ;            &n= bsp;            = ;            &n= bsp;            = ;            &= nbsp;   $16.95

= Chicken Cordon Bleu     &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;         &= nbsp;   $14.95

= Chicken Supreme      =             &nb= sp;            =             &nb= sp;            =             &nb= sp;                &= nbsp;   $14.95

= Festive Roasted Turkey with Dressing and Giblet Gravy                  &= nbsp;   $14.95

= 4oz Filet Mignon with 4oz Chicken Supreme =             &nb= sp;            =            &= nbsp;   $17.95

= 4oz Filet Mignon with 4 Grilled Shrimp &nb= sp;            =             &nb= sp;                    &= nbsp;   $19.95

= 6oz Sirloin with 5oz Lobster Tail  &n= bsp;            = ;            &n= bsp;            = ;                  &= nbsp;   $35.95

= Cajun Baked Tilapia     =             &nb= sp;              &= nbsp;           &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;         &= nbsp;   $14.95

= Fried Shrimp      &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &= nbsp;   $14.95

= Fried or Blackened Catfish Filets    =             &nb= sp;            =             &nb= sp;                &= nbsp;   $14.95

= Broiled or Fried Scallops    &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;                 &= nbsp;   $17.95

Lunch Buffet Menus

Buffet S= elections include a salad bar and homemade rolls.

=

Light Buffet    $11.95        &= nbsp;           &nbs= p;            &= nbsp;   Customary Buffet       $16.95

Includes: &n= bsp;      2 entrees      =             &nb= sp;            =    Includes:         =         &= nbsp;   3 entrees

                            =         1 vegetable     &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;          2 vegetables

                            =         1 potato      &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p; 1 potato

= ;

Poultry= - Chicken Supreme, Southern Fried Chicken, Bon= eless Roasted Chicken, Lemon Chicken Almandine, Roasted Cornish Game Hen/Split, F= ried Chicken Tenderloins

Beef - Smoked Prime Rib (add $5.00), Roast Round of= Beef Au Jus, Beef Stroganoff over Pasta, Country Fried Beef Steak with Gravy and Onions, Grilled Top Sirloin Steak with Mushrooms and Onions(add $4.00), Cou= ntry Pot Roast with Vegetables

Pork - Smoked Pork Chops with Apple Stuffing, Grill= ed Pork Chops, Pork Loin with Mushroom Sauce, Honey Roasted Pit Ham, Baked Ham with Raisin Sauce, BBQ Spare Ribs, Pulled Roast Pork Butt.

Seafood= – Blackened Tilapia, Broiled Salmon with= Lemon Butter Sauce (add $3.00), Deep Fried Catfish Filets, Shrimp Creole with Ste= amed Rice, Scallops with Bacon and Mushrooms over Linguini (add $3.00)

Pasta <= /u>– Fettuccine Alfredo, Tortellini in a Bro= ccoli Cheese Sauce, Manicotti Stuffed with Spinach and Three Cheeses, Lasagna with Meat (add $3.00)

Vegetables – Steamed Broccoli Florets, Yellow Squa= sh Casserole, Green Bean Casserole, Glazed Carrots, Braised Cabbage, Baby Lima Beans, Shoe Peg Corn, Cream Corn, Parmesan Tomatoes, Fresh Green Beans, Vegetable Medley, Black-eyed Peas, Fried Green Tomatoes, Creamed Spinach, Turnip Greens, Collard Greens,

Potatoes and G= rains – Oven Roasted Potatoes, Parsley Buttere= d Red Skins, Whipped Potatoes and Gravy, Garlic Mashed Potatoes, Four-Cheese Mash= ed Potatoes, Au Gratin Potatoes, Escalloped Potatoes, Candied Yams, Cornbread Dressing, Sweet Potato Soufflé, Rice Pilaf, Glazed Yam Patties, Maca= roni and Cheese, Hashbrown Casserole

&nb= sp;

Add Beve= rage $1.95             =        Add Dessert $3.95

Carving Station

All carv= ing stations include fresh rolls and condiments

Carving = Selections require a minimum of 40 people.

There is= a $45.00 charge for a carver when ordering any hand-carved selection.

Steamship Round of Beef

Whole Smoked Top Round

Whole Roasted Honey Glazed Por= k Loin

Roasted Boneless Turkey Breast=

Smoked Whole Turkey=

Roasted Beef Tenderloin (market price)

Whole Smoked Prime Rib (market price)

All hand= -carved meats priced $4.25 per person unless otherwise specified.

Dessert Menu

Cobblers –Apple, Peach, or Cherry

Fresh Chocolate Roulade

Grandma’s Chocolate Pie<= /p>
Key Lime Pie

Red Velvet Cake

Carrot Cake

Key Lime Cake

Italian Crème Cake

Pound Cake

Chocolate Truffle Cake

Homemade Pecan Pie

Coconut Cake

Cheesecake

Banana Pudding

(Ask for your favorite dessert if not listed)

All desserts $3.95 per person<= /h6>

Bar Menu

Mixed Drinks

Bar -- $3.5= 4

Call -- $4.= 53

Premium --$= 5.31

=

Beer

Domestic --= $2.82

Import -- $= 3.02

=

House Wines

Per Glass -= - $2.82

Bottle -- $= 24.00 and up

=

Champagne

Per Bottle = -- $24.00

=

Soft Drinks

Per Glass -= - $1.95

=

All Food and Beverage Prices are Subject to 6%Ta= x and 18% Gratuity
Rental Contract Terms and Conditions

1)&n= bsp;     Seven days after booking, the full amount of room rental and deposit is due to guarantee space. Any space not guaranteed will be released thereafter. Room ren= tal will be refunded if cancelled more than 90 days prior to the function date. In the event of cancell= ation within 90 days by the customer for any reason whatsoever, the customer shal= l be held liable for all losses sustained by Grayson Valley Country Club and all rental and deposit monies shall be held to cover said losses as liquidated damages in addition to any other rights our company may have.

2)&n= bsp;     Menus must be finalized no later than 3 weeks prior= to the scheduled event. All menu prices are subject to 18% gratuity and 6% sales tax. Prices are subject to change seven= days prior to event with prior notice to the customer. The balance due for the event shal= l be paid in full 7 days prior to the event.

3)&n= bsp;     All catering of food or beverages, including alcoho= lic beverages, must be provided by Grayson Valley Country Club.

4)&n= bsp;     All functions require a guarantee number of people 7 days prior to any event. This number will be considered your guarantee, not subject to reduction and char= ges will be made accordingly. Thi= s is number for whom you will pay unless the actual number of participants is gr= eater than the number given. If a guarantee is not given, the number expected will be used as a guarantee.

5)&n= bsp;     If an open bar is requested, the engager of the function is responsible for the total beverages served. If a specified time or amount limi= t is requested, it is the engager’s responsibility to inform the bartender ahead of time.

6)&n= bsp;     Customer agrees to be responsible for any damages d= one to the function room, carts, golf course, or any other area of Grayson Vall= ey Country Club by the customers, their guests, invitees, employees, independe= nt contractors, or other agents under the customer’s control.

7)&n= bsp;     Grayson Valley Country Club will not assume or acce= pt responsibility for damage to or loss of any merchandise or articles left in= the Club prior to, during or after the customer’s function.

8)&n= bsp;     Grayson Valley Country Club reserves the right assign another room for customer’s functio= n in the event the room originally designated for such function shall be unavail= able or inappropriate, in the company’s sole opinion.

9)&n= bsp;     In the event of non-payment, the customer agrees to= pay any reasonable collection costs, attorney fees and court costs, whether or = not collection results in litigation.

10)&= nbsp; Grayson Valley Country Club reserves the right to inspect and control all functions held on the premises. All sta= te and local laws governing the purchase and consumption of food and beverages on premises will be strictly adhered to.

THI= S IS THE ENTIRE CONTRACT. ALL ORAL DISCUSSIONS ARE MERGED INTO THIS CONTRACT AS WRITTEN. ALL ADDITIONS AND DELETIONS MUST BE INITIALED BY BOTH PARTIES.

Rental Information

Ballroom

Ladies Card Room and Parlor

Main Bar

Rental Options

Luncheon = Salads

All salads are $10.95

Add Beverage for $1.95 &= nbsp; Add Dessert for $3.95

Carving Station

Dessert Menu

All desserts $3.95 per person<= /h6>

Bar Menu

Mixed Drinks

Beer

House Wines

Champagne

Soft Drinks