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CATERING GUIDE

Forsyth Country Club www.forsythcountryclub.com

WELCOME, At Forsyth Country Club, our commitment is to provide exceptional service and genuine hospitality to all of our members and guests, ensuring an unforgettable experience at every moment. We pride ourselves on tailoring our services to meet the unique needs and desires of your special event. Our Clubhouse’s main level offers versatile space for up to 400 guests, available year-round, and provides the flexibility to create personalized food and beverage menus that reflect your preferences. We frequently collaborate with trusted outside vendors to accommodate any special requests, including lighting, audio-visual needs, floral arrangements, linens, tenting, and more. Whether you’re planning a business meeting, poolside birthday party, ladies' luncheon, retirement dinner, baby shower, or family gathering, we have the perfect setting and resources to make your event extraordinary. Thank you for considering Forsyth Country Club. We look forward to helping you create a memorable event.

Event Coordinators Clubhouse Management Jennifer Lopus

Lance Cook, WCMC, MWMCS, CCCD, CEC,

Catering & Events Director

CCA, CFBE, FMP, CFSM, WSET II

336.546.6062 | j.lopus@forsythcc.com

Director of Culinary Operations l.cook@forsythcc.com Sydney Lundquist

Catering & Events Manager 336.760.8193 | s.lundquist@forsythcc.com

3101 Country Club Rd, Winston-Salem, NC 27101 336.768.0220 www.forsythcountryclub.com

Table of Contents PAGE 3-4 Room Information and Clubhouse Map PAGE 5-7 Menu Planning Guidelines and Club Policies PAGE 8-9 Breakfast ~ Buffet and Plated PAGE 10 Baby and Bridal Showers PAGE 11-15 Lunch ~ Plated and Buffet PAGE 16 Starch ~ Vegetable ~ Soup Options PAGE 17-23 Dinner ~ Plated and Buffet PAGE 24-27 Receptions ~ Passed, Stations, Displays PAGE 28-31 Beverages PAGE 32 Kid’s Catering PAGE 33 Chef’s Table Experience

Room Information THE BALLROOM The Ballroom is the Club’s largest private event space and seats up to 300 guests without the dance floor and 200 with the dance floor. Two large bay windows showcase the north end of the room offering spectacular views. The Ballroom opens onto the outdoor Terrace which overlooks the majestic greens of the golf course.

THE BALLROOM TERRACE Connected to the Ballroom and overlooking our beautiful golf course, the Ballroom Terrace offers a picturesque setting for a variety of events. Ideal for casual gatherings, birthday celebrations, and elegant dining experiences, the Terrace accommodates up to 80 guests for a formal seated dinner and up to 100 guests for a reception-style event. The Ballroom Terrace is also a popular choice for wedding ceremonies, providing a stunning backdrop. For ceremonies, the Terrace can accommodate up to 125 guests.

THE CONTINENTAL ROOM An ideal spot for private dinners and ladies luncheons, the Continental Room seats up to 80 guests and accommodates up to 90 guests for a cocktail-style reception. This room includes a cozy fireplace and a large bay window that overlooks the golf course.

THE REYNOLDS ROOM Named for one of the founding members of the Club, R.J. Reynolds Jr., 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 room seats up to 14 guests.

THE DONALD ROSS ROOM 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 20 guests.

THE DRAWING ROOM The Drawing Room is adjacent to Tommy’s Bar and the Terrace Room. It may be used as a stand alone room or in combination with The Terrace Room and/or Tommy’s Bar. As a stand alone room, the Drawing Room accommodates 24 guests for a seated meal. This room is also often enjoyed as a card room, meeting space, and social space to host guests for a variety of events.

THE TERRACE ROOM The Terrace Room is located on the front side of the Clubhouse. It accommodates up to 16 guests for a seated meal and is a very popular spot for intimate gatherings.

TOMMY’S BAR Tommy’s Bar is the perfect room for drinks prior to dinner or welcoming guests with a cocktail and hors d’oeuvres.

OUTDOOR EVENT LAWN Adjacent to the fire-pit just beyond the restaurant patio, our outdoor event lawn is perfect for outdoor receptions, graduation events, and more. This space accommodates up to 150 for a seated event, and up to 200 for a cocktail reception or wedding ceremony.

Venue Diagram

MENU PLANNING GUIDELINES AND

Club Policies Food All food items must be supplied and prepared by Forsyth Country Club and may not be removed from the premises. Please notify the Club in advance to accommodate any dietary requests. All pricing is based on a per person charge. Specialty dessert items not prepared by the Forsyth Country Club culinary team will incur an additional fee, starting at 4 per person. Additionally, any leftover food or beverage items may not be taken off the premises for future consumption.

Choice of Entrée Seated menu functions requesting a choice of entrée will be limited to a choice of two or fewer entrées. Parties selecting a choice of entrée will be required to provide the Club with the exact number of each entrée five days before the event. Additionally, the host must provide place cards with the guest’s name and a distinct code to indicate the entrée selection. All entrées will be served with the same salad, entrée accompaniments, and dessert. Menus where the guests are choosing at the time of arrival are limited to two entrée selections and the maximum count for this is 20 guests. The first course and dessert must be the same for all guests unless approved by culinary management.

Alcoholic Beverages The Club complies with NC 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 identification. The Club reserves the right to refuse service at any time. Beer, wine, or liquor are not permitted onto Club property from outside sources, and no products may leave the property. Specialty beverages are subject to additional fees dependent on ingredients and availability, including beverages from external vendors or those that are specially ordered from outside of Forsyth Country Club. There will be a 25 per hour per bartender charge for all private parties requesting a bar.

Guarantee Counts A final guest headcount is required fourteen days before the event. The Club will bill for the guaranteed number of guests or the actual attendance, whichever is greater. For events taking place on a Tuesday, please submit your final headcount by the prior Thursday.

Pricing Club menus are subject to change without notice until 30 days before your event. All food and beverage items are subject to a 24% service charge and current NC sales tax. Please note: NC State Law requires the Club to tax the service charge. Specialty equipment rentals, external vendors, and additional staffing may be subject to additional labor fees.

Hours of Operation All banquets, events, and receptions are scheduled for up to five hours. Any event extending beyond five hours will incur additional labor fees. Events must conclude by midnight, unless approved by management.

MENU PLANNING GUIDELINES AND

Club Policies Dress Code The Club’s dress code is established and enforced to ensure a comfortable, enjoyable, and appropriate environment for all members and guests in the various areas of the Club. Members and their guests are required to change clothing in the locker rooms and are responsible for ensuring that their guests adhere to the dress code. The Board has empowered Club Management with the discretion to determine what constitutes inappropriate attire and to address such matters discreetly with the member when necessary. We encourage members and their guests to dress up rather than dress down. At a minimum, attire must meet the Club’s casual standard, which includes sportswear appropriate for sporting activities at the Club, excluding the Fitness Center and Pool Pavilion. All attire must be worn in a neat and well-maintained manner. Shirts are to be worn tucked in unless they are specifically designed to be worn untucked. Gentlemen are required to remove hats upon entering the Clubhouse.

Liability The Club is not responsible for any personal property or equipment brought onto the premises, including floral arrangements, rentals, or decorations left behind after an event.

Property Damage or Excessive Cleanup

The sponsoring member is responsible for all costs associated with repairing any damage to Club property caused by their guests, attendees, independent contractors, or any other individuals acting on their behalf or under their control. Additional fees may be assessed if excessive cleaning is required following an event.

Media All events held at the Club must be by direct invitation only. Mass mailings, public postings, and e-blast invitations are not permitted. Use of the Club’s name, logo, or photographs in any form of advertising, publicity, or media outlet is strictly prohibited without prior written approval from Club Management. Advertisements, signage, or posters of any kind are not permitted on Club property unless approved in advance by Forsyth Country Club Management.

Valet Parking & Coat Check

Valet parking and coat check services are available upon request through the Club. The valet parking fee will be based on the final guest count and the number of valet attendants needed. We suggest one coat attendant for every 150 guests, with a fee of 100 per attendant.

Entertainment The Club has collaborated with a variety of talented entertainers and groups, offering different pricing options to suit your event. If you would like assistance arranging entertainment, please contact your Event Coordinator. The host will be responsible for all food and incidental costs related to the entertainment, unless otherwise specified in the musicians' contract. Musicians are required to adhere to the Club's dress code.

MENU PLANNING GUIDELINES AND

Club Policies Linen/Table Decorations/Rentals White tablecloths and napkins are provided at no extra cost for all events. Standard silverware, glassware, tables, and seating are included in the event price, except for outdoor events. If you prefer different colors or fabrics, these can be specially ordered for an additional charge. Please reach out to the Director of Catering for more information. Votive candles and holders are available at no charge. Additional fees may apply for rentals from external vendors, such as tents, linens, lighting, and staging. Any charges from external vendors will be added to the final event invoice.

Audio Visual Equipment LCD Projector: 100 Smart Monitor: 50 The Club's sound system and podium are available for your event at no additional charge. If any necessary equipment is not available in-house, we are happy to rent the items you need, and the cost will be charged to your account.

Cancellation Policy A 1,000 cancellation fee will apply if a Ballroom function is canceled less than 90 days before the event, unless the function is rescheduled within three months of the original date. Cancellation fees vary depending on the timing of the cancellation. If canceled within 72 hours of the event, 50% of the food and beverage costs will be charged. Cancellations within 24 hours will incur a 100% charge for food and beverage.

Payments All functions are billed to the sponsoring members’ 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 an additional fee added to the total.

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. Please be aware that member functions take precedence over sponsored functions up to six months in advance of the scheduled function date. After the six month period from the scheduled function date, has been reached, the space is formally reserved for the sponsored guest function. Any function that requires any facilities of the Club to be closed the membership must be approved in advance by the Board of Directors. Members who would like to sponsor an event for guests will need to contact the Club’s Director of Catering.

Breakfast Buffet All breakfast buffets are served with orange juice, water, coffee station, hot tea selections (priced per person).

Bagel Bar

Plain and Everything Bagels with Cream Cheese, Peanut Butter, Jam and Softened Butter Assortment of Freshly Baked Pastries Seasonal Fruit Display with Fresh Berries

Front Nine 15 Grab and Go Concept (individually wrapped/select one option) Breakfast Burrito with Peppers, Onions, Sausage, Cheddar, and Egg in Flour Tortilla Biscuit Sandwich with Fried Chicken or Sliced Pork Loin, Cheese, Tabasco Mayo Individual Quiche: Lorraine (bacon and swiss), Florentine (spinach, onion, and parmesan), Caprese (tomato, basil, and mozzarella) Flaky Croissant Sandwich with Ham, Egg, and Cheese or Bacon and Egg Cheese

Back Nine 18 Assortment of Freshly Baked Oversized Muffins and Danish Seasonal Fruit Display with Fresh Berries Vanilla Yogurt Parfait topped with Raspberry Sauce and Honey Toasted Granola

Full Round 24 Seasonal Fruit Display

Fluffy Scrambled Eggs

Potatoes O’Brien: Red Bliss Potatoes with Vidalia Onion, Peppers, Paprika Country Sausage Links

Applewood Smoked Bacon

Creamy Cheddar Cheese Grits

Breakfast Pastries and Oversized Muffins

(*available for parties of 20 or more)

Build Your Own Southern Brunch Served with fresh baked pastries, seasonal sliced fresh fruit display, honey granola-yogurt parfaits, and red bliss breakfast potatoes. Available for parties of 20 or more.

From The Chicken Coop (choose one)

Fresh Seasonal Salads (choose one) Romaine and Berry Salad, Toasted Almonds, Feta Cheese, Citrus Vinaigrette Kale and Baby Spinach Salad, Candied Pecans, Black Pepper-Honey Roasted Apples, Bleu Cheese, Honey Mustard Dressing Grilled Zucchini, Bell Peppers, Asparagus, Portobello, Red Onions over Arugula Greens, Crumbled Goat Cheese, Rosemary-Balsamic Vinaigrette

Farm Fresh Scrambled Eggs Spinach-Feta-Sun Dried Tomato Frittata Quiche Florentine: Sweet Onion-Spinach-Parmesan Crispy Fried Prestige Farms Chicken +6pp

From The Carolina Pasture (choose one)

Hot Off The Griddle (choose one) Cornflake Crusted Brandied French Toast Choice of Blueberry, Chocolate Chip, or Regular Silver Dollar Pancakes Belgian Malted Waffles with Toppings

30 per person

Applewood Smoked Bacon Strips Oven Roasted Breakfast Sausage Links Smoked and Seared Breakfast Ham Turkey Bacon +4 per person

Create your Breakfast Buffet & Additional Enhancements

The selections below are optional additions you can add to any buffet to enhance your experience. Priced per guest. Build Your Own Buffets requires a minimum per person charge of 24+ and a minimum of 20 guests.

Breakfast Entrées

Fruits & Breakfast Pastries

Farm Fresh Scrambled Eggs 4

Seasonal Fruit and Mixed Berry Display 4

Malted Belgian Waffles with Assorted Toppings 4

Vanilla Yogurt Parfait with Honey Granola-Raspberry 3

Flavored Pancakes with Assorted Toppings 4

Assorted Danishes 4

Choice of Blueberry, Banana, Chocolate Chip, Plain

Assorted Oversized Muffins 3

Cornflake Crusted Brandied French Toast 5

Toasted English Muffins 2

Flaky Buttermilk Biscuits and Sausage Gravy 4

Flaky and Buttery Biscuits 2

Spinach, Feta, and Sun-Dried Tomato Frittata 5

Sticky Pecan Cinnamon Rolls in Cast Iron 5 Cinnamon Rolls with Cream Cheese Icing 4

Breakfast Meats Applewood Smoked Bacon Strips 4

Chef Attended Omelet Station

Pork Breakfast Sausage or Seared Ham 4

Featuring Farm Fresh Eggs and Egg Whites (available upon

Alaskan Smoked Salmon Display

request), Mushrooms, Tomatoes, Onions, Spinach, Pit Ham,

with Traditional Condiments 14

Tri-Colored Bell Peppers, Smoked Bacon, Cheddar Cheese 15

Oats, Grains, and Starches Southern Baked Hashbrown Casserole 4

To assist with serving your guests at our highest

Red Bliss Breakfast Potatoes with Onions and Peppers 4 Sautéed Lyonnaise Potatoes with Fresh Thyme 4 Creamy Stone Ground Grits with Cheddar Topping 4 Oatmeal with Fruit and Nut Toppings 4

ability, we require one omelet station per 40 guests. An additional cost of 100 will be charged per chef attendant, per hour.

Plated Breakfast Selections

Plated selections are served with assorted pastries, orange juice, water, coffee station, hot tea selections. Priced per person. Minimum of 20 guests.

FCC Breakfast Farm Fresh Scrambled Eggs with choice of Two Strips of Applewood Smoked Bacon or Two Oven Roasted Breakfast Sausage Links, choice of Red Bliss Potatoes with Peppers, Onions, and Paprika, or Creamy Stone Ground Cheddar Grits, Fresh Fruit Salad Martini 18

Steak and Eggs Peppered and Grilled Flank with Sunny-Side Egg, Breakfast Potatoes, Charred Asparagus, Roasted Roma Tomato Half 24

Avocado Toast with Poached Eggs Smashed Avocado on Sourdough Toast, Poached Eggs, Microgreens, and Chili Flakes and side of Fruit 21

Baby Shower and Bridal Shower Menu Packages are for a minimum of 20 guests. Priced at 50 per guest.

Assorted High Tea Sandwich Display coronation chicken salad (turmeric, raisins, and almonds) on soft wheat creamy egg salad with chives on soft rye shaved english cucumber and whipped herb cream cheese on soft white bread with arugula garnish

Melon Salad Martinis with Honey-Poppy Seed Yogurt and Split Red Grapes Caprese Skewers with Tortellini, Ciligiene Mozzarella, Grape Tomato, Basil Pistou (no pine nuts)

Mini Quiche Assortment Spinach-Strawberry Salad with Toasted Almonds, Crumbled Goat Cheese, Red Onion, Creamy Balsamic Shrimp Cocktail Shooters with Zesty Horseradish Cocktail Sauce Strawberry Champagne Shortcake Lemon Bars with Sweet Chantilly and Blueberry

Assorted Pastel Macarons Strawberries Dipped in Chocolate

Afternoon Snacks & Business Meeting Packages Packages are for a minimum of 10 guests. Priced per guest.

Twisted Pretzels 3 Cheddar Goldfish 3 FCC Snack Mix 3 Roasted Peanuts 4

Gourmet Nuts 5 Tortilla Chips and Salsa 4 Potato Chips and Ranch Dip 4 Assorted Finger Sandwiches 6 Mini Croissant Sandwiches 7

Assorted Cookies 4 Fudge Brownies 4 Oversized Muffins 3 Assorted Danish 4

Crudité Vegetable Arrangement an array of vegetables with distinctive cuts, accompanied by bleu cheese and ranch 7

Seasonal Fruit Display a variety of sweet fruits, arranged with eye appeal and dimensional flavors 7

Imported Cheese Board from mild to strong, soft to hard, a range of cheese to please the palate served with crackers 11

Fruit and Domestic Cheese Duet a combination that will have something for everyone, served with assorted crackers 9

Vegetable Antipasto Arrangement assortment of marinated olives, herbed tomatoes, pepperoncini, feta cheese, grilled vegetable mélange, marinated artichokes, chickpea hummus, grilled pita bread 10

Mediterranean Relish Tray kalamata tapenade, pickled onions, marinated cherry tomatoes, lemon hummus, basil pistou, crispy flatbread 10

Baked Brie en Croute brie cheese wheel wrapped in puff pastry with sugared pears and toasted almonds 9

Refreshing Non-Alcoholic Beverage Packages Slow Brewed Regular/Decaffeinated Coffee, Soft Drinks, Bottled Water 6 Slow Brewed Regular/Decaffeinated Coffee, Sweet and Unsweetened Iced Tea, Lemonade, Soft Drinks, Bottled Water 8

Lunches are served with warm rolls and salted butter, water, iced tea, and coffee. Priced per guest. (20 person minimum)

Cold Plated LUNCHEONS

SHRIMP SALAD WITH MANGO-PAPAYA RELISH

coated with citrus-tarragon mayonnaise, crispy french baguette crostini, gourmet greens, sweet mango-papaya-red pepper relish, finished with herb oil 21

TRIO SALAD SAMPLER tuna salad, chicken salad, and shrimp salad with sliced fruit garnish, gourmet baby greens, and raspberry vinaigrette 23

RUSTIC RED GRAPE-WALNUT CHICKEN SALAD underlay of grilled vegetables, french bread crostini, spring greens, balsamic-sundried tomato vinaigrette 20

GARDEN COBB SALAD rows of tomatoes, cucumbers, hearts of palm, avocado chunks, goat cheese crumbles, bacon, red onions, black olives, over crisp greens with a citrus-honey vinaigrette on the side 9/16

CAESAR SALAD crisp romaine lettuce, house made classic dressing, focaccia croutons, grated parmesan, shaved pecorino-romano cheese 9/16

TUNA NICOISE SALAD grilled tuna fillet, tender haricot vert (green beans), hard-boiled eggs, roasted baby potatoes, marinated tomatoes, shaved red onions, sliced black olives, herbs, coated with a red wine vinaigrette 29

CHILLED TENDERLOIN OF BEEF pepper crusted and roasted four-ounce filet of beef, chilled and sliced. served with sweet potato salad, red onion marmalade, marinated asparagus, roasted tomatoes, extra virgin olive oil 32

FCC HOUSE SALAD house mixed greens, shaved english cucumber, grape tomatoes, red onions, carrots, choice of two dressings 9/16

LOCAL BOSTON BIBB & CANDIED BACON SALAD bibb lettuce, roasted roma tomatoes, candied pepper bacon, shaved romano, crispy shallots, white balsamic 9/16

THE 1913 SALAD mixed baby greens, bourbon compressed granny smith apples, dried cranberries, toasted pecans, crumbled goat cheese, maple-sherry vinaigrette 9/16

THE DONALD ROSS SALAD gourmet lettuce blend, sugared pecans, dried cherries, crumbled bleu cheese, grape tomatoes, English cucumber, shaved red onion, dark balsamic vinaigrette 9/16

Entrée Salad Protein Additions

Homemade Dressings & Vinaigrettes

Pan Seared Large Shrimp (6) 12 Sliced Chargrilled Boneless Chicken Breast 9 Seared Faroe Island Salmon 13 Rare Sesame Crusted Ahi Tuna 15 Creamy FCC Chicken or Albacore Tuna Salad 9

Rosemary-Honey-Balsamic Vinaigrette Hearty Bleu Cheese Dressing Creamy Buttermilk Ranch Dressing Maple-Sherry Vinaigrette Raspberry Vinaigrette

Lunches are served with warm rolls and salted butter, water, iced tea, and coffee. Priced per guest. (20 person minimum)

CHICKEN CHARDONNAY

Hot Plated LUNCHEON

seared boneless chicken breast accompanied with a white wine cream sauce, served with roasted garlic mashed potatoes and tender green beans with diced roasted red pepper 24

LONDON BROIL flank steak marinated in balsamic, grilled and thinly sliced, placed upon buttery mashed potatoes, served with mushrooms, asparagus, battered onion rings, and demi-glace 26

SEARED CRABCAKES sweet crab meat combined with delicate seasoning, seared and served with starch and one vegetable, oven-cured tomatoes, creole tartar sauce 28

STUFFED CHICKEN CORDON BLEU chicken stuffed with imported Swiss cheese, honey ham shavings, fresh sage leaves, and wrapped with bacon, sliced and served with mashed potatoes, green vegetable of choice and mustard-cream sauce 23

SHALLOT-HERB MARINATED FLAT IRON STEAK OVER GRILLED VEGETABLES Charbroiled five ounce steak placed over a grilled vegetable arrangement and one starch selection to top and shallot vinaigrette to finish the dish 27

CHARBROILED SALMON six ounces of Faroe Island salmon and served over roasted potatoes, surrounded with a smoked tomato puree, garnished with julienne cucumbers in lemon juice and olive oil 26

TOMATO-BASIL PASTA WITH SHRIMP buttery capellini pasta topped with tender shrimp in a warm "country style" tomato-basil relish, fine herbs 25

RAVIOLI FLORENTINE ricotta filled pasta, roasted garlic-spinach cream, sun dried tomato julienne, sliced portobello, sauteed shallots, shaved romano cheese 22

CHICKEN AND BASIL PISTOU CREPES wild rice pilaf, chicken and basil filling, lemon cream, blistered tomato garnish, asparagus and baby carrot duet 22

GARLIC-ROSEMARY ROASTED BEEF SHOULDER MEDALLIONS creamy whipped potatoes, buttered asparagus, oven blistered tomatoes, brandied whole grain mustard sauce, haystack potatoes 26

PECAN CRUSTED CHICKEN caramelized onion whipped potatoes, grilled broccolini spears, sauteed cremini quarters, dijon-peppercorn sauce 25

FRESH BAKED QUICHE individual crust with creamy egg custard and desired filling, petite baby green salad with pickled red onion, carrot ribbons, shaved cucumber, balsamic vinaigrette, herb roasted roma tomato half 21

CLASSIC SOUTHERN BBQ GLAZED MEATLOAF creamy cheddar-chive potato mash, sautéed green beans, caramelized Vidalia onions, blistered grape tomatoes, sweet barbecue sauce 23

Plated Dessert LUNCH OPTIONS

FCC Signature Country Club Pie graham cracker crust, vanilla bean ice cream, toasted meringue, chocolate sauce, fresh strawberry 10

Family Style Dessert Tower (1½ pieces per person) assorted mini tarts, mini chocolate mousse, madeleines, macarons, mini cheesecake 12

Vanilla Bean Panna Cotta

Fruit Tart berry mousse, chocolate tart, coulis, assorted berries 11

Crème Brulée with Berries traditional vanilla crème brulée, fresh berries, small madeleine (gluten free) 10

macerated mixed berries, sugar cookie 10

Cheesecake Chocolate Mousse Cake rich chocolate mousse with chocolate cake and caramel ganache, fresh raspberries 11

Key Lime Tart vanilla tart, berries, white chocolate whipped ganache 11

flavor profiles: passion fruit, blueberry, chocolate, vanilla, raspberry (all gluten free) cheesecake, dipped in chocolate with cacao nibs, chocolate whipped ganache, fresh berries 12

Ice Cream Chocolate, Vanilla, Strawberry, Caramel, Coffee 7

Sorbet Mango, Mixed Berry, Raspberry, Coconut 7 Waffle Cone Upgrade +2 per person Optional Toppings for Ice Cream (choice of two toppings)

maraschino cherries, oreo crumbs, caramel, chocolate sauce, sprinkles, whipped cream. Assorted sorbets garnished with fresh berries, toasted coconut, sprig of mint

Lunch Buffet

Lunches are served with warm rolls and salted butter, water, iced tea, and coffee. Priced per guest. (20 person minimum)

SELECTIONS

Luncheon buffets are accompanied with your choice of:

Simple Salad Bar grape tomatoes, cucumber slices, shaved red onion, shredded carrots, Italian dressing, buttermilk-ranch dressing, rosemary-balsamic vinaigrette with crisp baby salad greens

Caesar Salad Bar crisp romaine leaves, grated parmesan, sundried tomato julienne, herbed croutons, anchovy fillets, shaved romano cheese, classic Caesar dressing

Soup Refer to page 16 for soup offerings

Vegetables

Starches

Entrees

(additional +4)

(additional +12)

Green Beans with Topping White Corn with Roasted Red Pepper Sweet Green Peas with Pearl Onions Broccoli and Melted Cheddar Cheese Brown Sugar Glazed Carrots Chopped Collards with Salt Pork Yellow Squash Casserole Fried Okra and Stewed Tomatoes Succotash Braised Cabbage and Carrots Sugar Snap Peas with Pimentos Squash Medley Roasted Seasonal Vegetables Broccoli and Cauliflower Buttered Mushrooms Ratatouille Roasted Butternut Squash Buttered Baby Lima Beans Tender Asparagus Spears

Buttery Mashed Potatoes Hawaiian Ham with Pineapple and Soy Oven-Baked Sweet Potatoes Herb Baked Chicken Roasted Red Bliss Potatoes Salisbury Steak with Mushroom Gravy Country Style Baked Beans Blackened Pork Loin Black-Eyed Peas with Bacon and Onion Meatloaf with Hunter Sauce Potato Lyonnaise or O'Brien Shrimp Stir Fry over Noodles or Rice Whipped Skin-On Red Bliss Potatoes Linguini with Clams, White or Red Confetti Orzo Pasta Salad Beef Stroganoff with Egg Noodles Macaroni and Cheddar Cheese Chicken or Beef Pot Pie Parslied Red Bliss Potatoes Spicy Shrimp Creole Aromatic Rice Pilaf Sliced Beef Au Jus Potato Au Gratin Chicken Florentine with Garlic Sauce Candied Yams with Marshmallows Spicy Shrimp and Grits Mini Baked Potatoes Beef Stew with Mushrooms and Onions Twice Baked Potatoes Fried Chicken Pasta Alfredo Roast Turkey with Gravy and Cranberry Wild Rice Casserole Asian Beef and Peppers Cottage Potato Fries Chicken Parmesan Jasmine Rice Chicken Marsala with Mushrooms

Buffet Configurations

Desserts (additional +6)

Mini Cheesecake Mini Key Lime Tart with Torched Meringue Vanilla Crème Brulée with Caramelized Sugar Mini Chocolate Mousse Cups Bread Pudding Fruit Cobbler Decadent Fudge Brownies Sweet Blondies Assorted Cookies Assorted Mini Cake Strawberry Shortcake with Macerated Berries Chocolate Caramel Tart

25 per person

ONE

36 per person

TWO

THREE

44 per person

FOUR

48 per person

FIVE

1 vegetable 1 starch 1 entrée 1 dessert

1 vegetable 1 starch 2 entrées 1 dessert

1 vegetable 2 starches 2 entrées 2 desserts

2 vegetables

1 starch 2 entrées 2 desserts

2 starches 2 entrées 2 desserts

Fruit Cobblers with Streusel-Crumb Topping

Apple-Cinnamon-Raisin with Walnuts, Peach-Brown Sugar-Cranberry with Pecans, Luscious Cherry Cobbler, Sweet Blueberry Cobbler

Ice Cream Sundae Bar with Hot Fudge and Assorted Fun Toppings *Requires a staff attendant at +100 per hour/50 for half hour

Deli Buffet

Lighter Lunch

(Minimum of 20 people.)

24 Thinly sliced meats roasted turkey breast, honey ham, roast beef, genoa salami Assortment of Cheeses american cheese, swiss cheese, provolone cheese, cheddar cheese Breads white bread, wheat bread, hoagie rolls, brioche buns, marbled rye bread Condiments dijon mustard, mayonnaise, whole grain mustard, green leaf lettuce, sliced red onion, tomatoes Accompaniments kettle potato chips, pickle spears, coleslaw, potato salad, cookies, brownies 23 Choice of two proteins items hamburgers, cheeseburgers, hot dogs, or chicken breasts Condiments lettuce leaves, sliced tomatoes, red onions, pickle spears, mustard, ketchup, mayonnaise, buns Accompaniments zesty coleslaw, potato salad or pasta salad, kettle potato chips Dessert assorted cookies or brownie squares

Cook-Outs

Soup and Salad

20 Selection of a house-made soup with crackers and rolls Salad bar grape tomatoes, cucumber slices, shaved red onion, shredded carrots, focaccia croutons with crisp baby greens Italian dressing, buttermilk-ranch dressing, balsamic vinaigrette Accompaniments biscuits and warm rolls with salted butter Desserts assorted cookies or brownie squares

Cold Salad “Picnic” Buffet 30

Selection of a house-made soup with crackers and rolls Accompaniments biscuits and warm rolls with salted butter Salad bar as stated above and choice of three FCC tuna salad creamy chicken salad marinated mushrooms deviled eggs fruit salad grilled vegetable display tortellini salad orzo pasta salad mustard potato salad zesty coleslaw Greek salad with feta Desserts assorted cookies or brownie squares

Starch ~ Vegetable ~ Soup STARCH OPTIONS FOR PLATED MEALS

VEGETABLE OPTIONS FOR PLATED MEALS

Rustic Smashed Red Bliss

Steamed Broccoli with Garlic Butter

Creamy Potato Puree (infused with your choice:

Haricot Vert with Brown Butter, Toasted Almonds

roasted garlic, parmesan, sour cream-chive)

Honey-Peppered and Roasted Baby Carrots

Wild Rice Pilaf

Chargrilled Asparagus Spears

Split & Roasted Fingerling Potatoes with Herbs

Zucchini and Sun-Dried Tomatoes

Bleu Cheese Polenta

Roasted Root Vegetables with Olive Oil and Thyme

Wild Mushroom Risotto

Brussels Sprouts with Pancetta and Balsamic Glaze

Creamed Sweet Potatoes

Asparagus Spears with Lemon Zest Butter & Fresh Oregano

Fragrant Saffron Rice

Roasted Whole Button Mushrooms with

Barley Risotto with Mirepoix

Fire Charred Red Peppers

Grits with Corn Kernels and Bacon

Tender Cauliflower with Persillade

Orzo Pasta with Basil Pistou

Baby Bok Choy with Sesame-Ginger

Layered Potato Pave

Julienne Yellow Squash-Zucchini-Carrots with

Tri-Colored Quinoa with Spinach and Sun-Dried Tomatoes

Shallot Butter

Farro with Zucchini-Yellow Squash-Red Pepper,

Grilled Broccolini Spears with Leek Confit Butter

Lemon Vinaigrette

Baked Tomato with Spinach Stuffing

Shredded Potato au Gratin with Crumb Topping

Fiesta Corn with Bell Peppers, Vidalia Onions,

Baked Duchess Potatoes

Cilantro-Lime

Large Pearl Cous Cous with Cumin & Charred Scallions

Snow Peas with Shiitake Mushrooms

SOUP SELECTIONS FOR BUFFETS Red Pepper and Pear Soup with Gingered Cream Side Potato and Bacon with Cornbread Crumble Topping Creamy Three Onion with Thyme and Cheese Croutons Tomato-Basil Bisque with Chopped Prosciutto Cream of Asparagus with Shiitake Bacon Roasted Butternut Squash Bisque with Cracked Sage Silky Parsnip-Apple Puree with Sliced Chives Carrot and Five Spice with Crisp Asian Wonton Forest Mushroom and Barley with Herb Oil Gazpacho with Jalapeno; Scallion Garnish Chilled Melon with Champagne Cauliflower with Parmesan and Bacon Pieces Hearty Broccoli and Cheddar Creamy Chicken and Corn Warm Potato-Leek with Swiss, Dill Garnish

Beef & Duet

PLATED DINNER SELECTIONS

Dinners are served with warm rolls and salted butter, water, iced tea, and coffee. Choice of starch and vegetable to accompany. Priced per guest. (20 people minimum)

Prime Rib of Beef slow-roasted ten ounces of 1855 ribeye served with slightly thickened au jus and horseradish cream 46

Filet Mignon six ounces of grilled filet of beef finished with a club-made red wine veal reduction 49

Surf and Turf four-ounce grilled filet of beef accompanied by a four-ounce juicy lobster tail and appropriate sauces 65

Filet Oscar seared six ounces of filet topped with buttery jumbo lump crabmeat, asparagus, and hollandaise sauce 58

Filet Wellington six ounces filet mignon topped with mushroom duxelle, wrapped in golden puff pastry, bearnaise 54

Peppercorn Crusted Strip-loin sliced ten-ounce steak with peppercorn crust served with brandied-mustard-mushroom sauce 40

Herb-Honey Roasted and Sliced Tenderloin six-ounce cut from the tenderloin of beef, sliced and fanned finished with shiitake-leek sauce 49

Grilled Shoulder Tender with Rosemary charred, roasted, sliced teres major with rosemary and shallots, served with hunter sauce 36

Filet and Salmon Duet grilled four-ounce filet of beef and grilled three-ounce fillet of salmon with appropriate sauces 52

Filet and Chicken grilled four-ounce filet of beef accompanied with seared three-ounce boneless chicken breast 50

Filet and Crab Stuffed Shrimp grilled five ounce filet of beef accompanied with two large shrimp stuffed with crab 60

Filet and Crabcake grilled four ounce filet of beef with a roasted two and half ounce jumbo lump crabcake, garlic aioli 58

Poultry

PLATED DINNER SELECTIONS

Dinners are served with warm rolls and salted butter, water, iced tea, and coffee. Choice of starch and vegetable to accompany. Priced per guest. (20 people minimum)

Chicken stuffed with Apples-Almonds-Golden Raisins six-ounce chicken breast wrapped around an autumn stuffing encased with bacon, cider cream 28

Chicken Cordon Bleu sliced chicken stuffed with imported Swiss and honey ham wrapped with bacon, mustard cream sauce 28

Chicken Chardonnay seared six-ounce chicken breast with a shallot-white wine cream sauce 28

Chicken Wellington seared four-ounce chicken breast topped with mushroom duxelle, and wrapped with puff pastry 32

Pecan Chicken six-ounce pecan-breaded chicken cooked until golden brown and accented with bourbon butter 29

Chicken "Supreme" Florentine ten-ounce frenched chicken breast topped with tomato concasse, surrounded by spinach-garlic cream 34

Chicken Marsala seared six ounces of chicken breast served with a mushroom-marsala sauce 29

Seared Duck Breast a l'Orange eight ounces of rendered duck breast, sliced served with an orange-Grand Marnier sauce 40

Chicken Piccata pounded, breaded, and seared chicken breasts served with a lemon-herb sauce 29

Stuffed Cornish Game Hen rock cornish hen stuffed with a wild rice blend, accented with a warm pear sauce 35

Chicken Provencal floured and seared six ounce chicken breast with a white wine sauce of tomatoes, olives, basil 29

Chicken Polynesian six ounces of seared, boneless chicken breasts served with a pineapple-soy polynesian sauce 30

Seafood

PLATED DINNER SELECTIONS

Dinners are served with warm rolls and salted butter, water, iced tea, and coffee. Choice of starch and vegetable to accompany. Priced per guest. (20 people minimum)

Salmon with Apple Reduction seared six ounces of salmon fillet complimented with a cinnamon-nutmeg apple reduction 30

Salmon Oscar six ounces of grilled salmon topped with buttery jumbo lump crab, asparagus, and hollandaise sauce 38

Flounder stuffed with Crab six ounces of delicate flounder fillets wrapped around jumbo lump crabmeat, lemon-caper cream sauce 40

Flounder Florentine six ounces of baked flounder topped with a wilted spinach-roasted garlic cream sauce 36

Shrimp Creole or Jambalaya aromatic vegetables combined with large shrimp and tomatoes in a creole/jambalaya sauce, over rice 27

Mahi Mahi grilled six ounces of mahi mahi served with a tomato-olive tapenade and red pepper compound butter 30

Grilled Chilean Sea Bass six ounces of imported sea bass, grilled and served with a lemon-oregano vinaigrette 50

Salmon with Mushroom Duxelle six ounces of salmon ying-yang with a mushroom duxelle top, served with a lemon-pepper cream sauce 34

Shrimp Scampi over Pasta succulent large shrimp combined with garlic, tomatoes, clam juice, lemon juice, white wine, scallions 27

Peppercorn Crusted Tuna Stuffed with Feta, Spinach, Sundried Tomatoes butterflied and stuffed six ounces tuna fillet with a peppercorn crust (cooked medium rare) 36

Trout Amandine eight ounces of tender seared skin-on rainbow trout served with an almond-herb butter 29

Pork, Veal, Lamb PLATED DINNER SELECTIONS

Dinners are served with warm rolls and salted butter, water, iced tea, and coffee. Choice of starch and vegetable to accompany. Priced per guest. (20 people minimum)

Seared Pork Loin Medallion seven-ounce thick pork loin steak grilled served with an apple-calvados sauce 27

Rack of Lamb with Mustard-Thyme Crust roasted double rack of lamb encrusted with Dijon mustard and English thyme, sauce chasseur 38

Veal Tenderloin six-ounce seared, herb-crusted tenderloin finished with a port wine reduction 48

Pork Tenderloin with Balsamic Syrup six-ounce tender pork with honey-pepper crust served with a balsamic reduction 32

Osso Bucco sixteen-ounce tender braised veal shank served with gremolata and red wine veal reduction 48

Double Cut Pork Rib Chop extra thick twelve-ounce frenched rib chop served with orange-tarragon sauce 34

Lamb Loin Chop twelve-ounce marinated and grilled served with an oregano chimichurri sauce 34

Veal Piccata veal escalope served with a lemon-herb sauce, charred thick-cut lemon slice 36

Lamb Stew tender lamb stew with root vegetables surrounded with velvety mashed potatoes 31

Grilled Veal Rib Chop fourteen-ounce double thick veal chop, marinated and grilled served with brandied demi-glace 54

Veal Oscar five-ounce veal tenderloin topped with jumbo lump crabmeat, asparagus, and hollandaise 54

Starter Salads Plated Traditional and Specialty Salad Offering Add-Ons for Plated Dinners 9 SPINACH-ARTICHOKE SALAD tender baby spinach leaves topped with sauteed mushrooms, caramelized onions, crumbled feta cheese, bacon pieces, chopped egg, honey mustard dressing

MIXED BERRY-WALNUT SALAD gourmet baby greens, fresh blueberries, cut strawberries, plump raspberries, candied walnuts, crumbled feta cheese, white balsamic vinaigrette

DRIED FRUIT AND ALMOND SALAD mesclun mix topped with dried cranberries, apricots, raisins, toasted almonds, goat cheese crumble, herbed raspberry dressing

CAPRESE SALAD bibb and baby arugula blend topped with split grape tomatoes, ciligiene mozzarella in lemon and herbs, shaved red onions, basil pistou-balsamic dressing

CAESAR SALAD crisp romaine lettuce, house made classic dressing, focaccia croutons, grated parmesan, shaved pecorino romano cheese

FCC HOUSE SALAD house mixed greens, shaved english cucumber, grape tomatoes, red onions, carrots, choice of two dressings

LOCAL BOSTON BIBB & CANDIED BACON SALAD bibb lettuce, roasted roma tomatoes, candied pepper bacon, shaved romano cheese, crispy shallots, white balsamic

THE 1913 SALAD mixed baby greens, bourbon compressed granny smith apples, dried cranberries, toasted pecans, crumbled goat cheese, maple-sherry-roasted shallot vinaigrette

THE DONALD ROSS SALAD gourmet lettuce blend, sugared pecans, dried cherries, crumbled bleu cheese, grape tomatoes, English cucumber, shaved red onion, dark balsamic vinaigrette

WEDGE SALAD iceberg lettuce, bleu cheese crumbles, grape tomato halves, red onions, bacon pieces, shredded carrots, scallion threads, jalapeno-bleu cheese dressing

GARDEN COBB SALAD rows of tomatoes, cucumbers, hearts of palm, avocado chunks, goat cheese crumbles, bacon, red onions, black olives, over crisp greens with a citrus-honey vinaigrette on the side

Dinner Buffet

Dinners are served with warm rolls and salted butter, water, iced tea, and coffee. Choice of starch and vegetable to accompany. Priced per guest. (20 people minimum)

SELECTIONS

All dinner buffets are accompanied with your choice of: Simple Salad Bar grape tomatoes, cucumber slices, shaved red onion, shredded carrots, Italian dressing, buttermilk-ranch dressing, rosemary-balsamic vinaigrette with crisp baby salad greens Caesar Salad Bar crisp romaine leaves, grated parmesan, sundried tomato julienne, herbed croutons, anchovy fillets, shaved romano cheese, classic Caesar dressing Soup list of soup offerings on page 16

Vegetables

Starches

Entrees

(additional +6)

(additional +15)

Green Beans with Topping White Corn with Roasted Red Pepper Sweet Green Peas with Pearl Onions Broccoli and Melted Cheddar Cheese Brown Sugar Glazed Carrots Chopped Collards with Salt Pork Yellow Squash Casserole Fried Okra and Stewed Tomatoes Succotash with Seasonings Braised Cabbage and Carrots Sugar Snap Peas with Pimentos Squash Medley Roasted Seasonal Vegetables Broccoli and Cauliflower Buttered Mushrooms Ratatouille Roasted Butternut Squash Stewed Tomatoes Buttered Baby Lima Beans Tender Asparagus Spears

Buttery Mashed Potatoes Hawaiian Ham with Pineapple and Soy Oven-Baked Sweet Potatoes Salisbury Steak with Mushroom Gravy Roasted Red Bliss Potatoes Blackened Pork Loin Country Style Baked Beans Shrimp Stir Fry Over Noodles or Rice Black-Eyed Peas with Bacon and Onion Baked Salmon with Dill Potato Lyonnaise or O'Brien Linguini with Clams, White or Red Whipped Skin-On Red Bliss Potatoes Beef Stroganoff with Egg Noodles Confetti Orzo Pasta Salad Chicken OR Beef Pot Pie Macaroni and Cheddar Cheese Spicy Shrimp Creole Parslied Red Bliss Potatoes Sliced Beef Au Jus Aromatic Rice Pilaf Chicken Florentine with Garlic Sauce Potato Au Gratin Spicy Shrimp and Grits Candied Yams with Marshmallows Southern Fried/Baked with BBQ Chicken Mini Baked Potatoes Turkey with Stuffing and Gravy Twice Baked Potatoes Chicken Parmesan Pasta Alfredo Beef Tips over Rice Wild Rice Casserole Pork Chops with Mushroom Sauce Cottage Potato Fries Beef or Vegetable Lasagna Tortellini Italian Sausage with Onions and Peppers Jasmine Rice Carolina Pork BBQ

Buffet Configurations

Desserts (additional +6)

34 per person

ONE

44 per person

TWO

THREE

54 per person

FOUR

60 per person

FIVE

1 vegetable 1 starch 1 entrée 1 dessert

1 vegetable 1 starch 2 entrées 1 dessert

1 vegetable 2 starches 2 entrées 2 desserts

2 vegetables 1 starch 2 entrées 2 desserts

2 vegetables 2 starches 2 entrées 2 desserts

Fruit Cobblers with Streusel-Crumb Topping

Apple-Cinnamon-Raisin with Walnuts, Peach-Brown Sugar-Cranberry with Pecans, Luscious Cherry Cobbler, Sweet Blueberry Cobbler

Ice Cream Sundae Bar with Hot Fudge and Assorted Fun Toppings 22 *Requires a staff attendant at +100 per hour/50 for half hour

FROM THE

Pastry Shop Dessert Bar

Gourmet selection of individual French and Southern-inspired pastries to include Mini Crème Brulee, Tarts and Mousse Variations All American Display

Mini Cakes, Mini Key Lime Tart, Mini Cheesecake, Assorted Shooters Baker’s Rack

Bread Pudding with Caramel Sauce Fruit Cobbler with Streusel on the Side Ice Cream Sundae Bar 7 Sprinkles, Maraschino Cherries, Oreo Crumble, Chocolate Syrup, Caramel Sauce, Whipped Cream Passed Desserts and Confections 6 per guest for a half-hour to an hour cocktail reception 7 per guest for a two-hour cocktail reception 12 per guest for displayed hors d’oeuvres for two hours

Assorted Macarons Mini Mousse Cone Key Lime Tart Macarons Mini Cake

Passed Hors d’Oeuvres HOT

COLD

Miniature Crabcakes with Lemon Aioli

Duck Prosciutto with Apples and

Baked Oysters Rockefeller with

Carambola Cheese on Croustade

Spinach-Pernod-Parmesan Topping

Roast Beef Tenderloin with Horseradish Cream

Country Ham Biscuits with Honey Mustard Butter

on Crostini, Sliced Chives

Grilled New Zealand Lamb Chops

Smoked Salmon Mousse on Cucumber Round,

with Sun-Dried Cherry-Rosemary Dip

Caper, Fresh Dill

Skewered Filet Mignon with Sauce Bearnaise

Roasted Lobster and Corn Salad in Wonton Crisp

Thai Chicken on Sushi Rice with Ginger Salad

Skewered Cheese Tortellini with Tomato,

Crab, Sausage OR Vegetable Stuffed Mushrooms

Ciligiene and Basil Pesto

with Boursin Cheese

Deviled Eggs with Paprika and Chopped

Shrimp Fritters with Caper-Lemon Aioli

Celery Leaf Garnish

Miniature In-House Made Pimiento Cheese Panini

Brie and Raspberry Filo

Pan Seared Tuna with Gingered Spinach

Wild Mushroom Rillette on Crostini

on Ciabatta Crisp

with Asiago Cheese

Artichoke-Asiago Cheese Croustade

Vegetable and Herb Filo Tartlet with Goat Cheese

Blackened Pork Skewers with

Cornbread Rounds with Seafood Salad

Horseradish Marmalade

Portobello Mushroom Canape

Crab Rangoon with Thai Chili Sauce

with Roasted Red Pepper, Balsamic, Chive

Bacon Wrapped Sea Scallop with

Focaccia with Dijon, Prosciutto,

Balsamic Syrup

Grated Pecorino Cheese

Sesame Chicken with Thai Chili Sauce

Melon wrapped with Prosciutto, Balsamic Syrup

Mini Quiche Assortment

Curried Chicken Salad Canape

Vegetable Spring Rolls with Teriyaki Sauce

Shrimp Cocktail with Zesty Sauce and Lemon

Beef Empanada with Salsa Cru

Brie Wedge on Crostini

Chicken Satay with Peanut Sauce

with Macerated Strawberries

Spanikopita - Spinach and Feta Turnovers

Tuna Tataki with Ponzu Syringe

Almond Crusted Chicken Strips

Fingerling Potato with Lobster Salad

with Honey Mustard Parmesan Arancini Fritters with Garlic-Tomato Sauce Baked Brie Bites with Raspberry Sauce Potato and White Truffle Croquette Coconut Shrimp with Orange-Horseradish Marmalade

All passed hors d’oeuvres are priced per item, per guest. 7 per guest for a half-hour to an hour cocktail reception. 8 per guest for a two-hour cocktail reception. 12 per guest for displayed hors d’oeuvres for two hours.

Carving Stations Priced per guest.

Prime Rib of Beef

Sage Roasted Turkey Breast

cooked medium rare served with Dijon mustard, horseradish, horseradish cream, split yeast rolls 19

oven roasted served with cranberry chutney, whole grain honey mustard, split yeast rolls 15

Roasted Tenderloin of Beef

Honey-Black Peppercorn Pork Loin

cooked medium rare served with Dijon mustard, horseradish, horseradish cream, split yeast rolls 23

served with onion jam, Dijon mustard, orange-horseradish marmalade, split yeast rolls 13

Top Round of Beef accompanied with whole grain, Dijon, horseradish cream, split rolls 16

Traditional & Themed Action Stations Priced per guest. Minimum of 20 guests. Chef Attendant Fee of 100 per attendant. Prices subject to market conditions and availability.

Pasta your choice of pasta and cheese tortellini, alfredo and marinara, mushrooms, onions, peppers, tomatoes, asiago cheese, zucchini, and yellow squash 11 Add Grilled Chicken or Cut Rope Sausage 5 Poached Shrimp 6

Mashed Potato Bar roasted garlic potato and sweet potato with toppings of bacon, cheddar, scallions, sour cream, marshmallows, brown sugar, butter 11

Shrimp and Grits creamy cheddar grits, 16/20 shrimp tail off, andouille sausage, tri-color peppers, diced tomato, onions, scallions, cheddar cheese, cajun cream sauce 15

Risotto Bar creamy arborio rice with shallots, butter, chicken stock, white wine. Toppings of artichokes, sun-dried tomatoes, pancetta, baby portobello mushrooms, shaved romano, asparagus pieces 14

Oriental Stir Fry bok choy, bean sprouts, snow peas, carrots, mushrooms, peppers, house made teriyaki sauce, fragrant white rice, green onion, choy mein noodle 15 Add Chicken 5/Shrimp 6

Seafood Station crab claws, shrimp cocktail, steamed and chilled clams, oysters in the half shell, mignonette, cocktail sauce, lemons, prepared horseradish Market Price

CHEF ATTENDED DESSERT ACTION STATION The Forsyth Ice Cream Sundae Parlor

Banana Foster Flambe caramelized bananas, vanilla ice cream 11

choice of: vanilla or chocolate ice cream maraschino cherries, chopped nuts, sprinkles, marshmallows, oreo crumbles, chocolate sauce, caramel sauce, whipped cream 9

Classic Ice Cream Sandwiches assorted cookies and graham crackers with fun toppings to include: nuts, sprinkles, chocolate chips, oreo crumbles 10

Create Your Own Cupcake Bar choice of two cupcake flavors: carrot, red velvet, chocolate or vanilla all served with assorted frostings and garnishes 10

French Brasserie Dessert Crepes assorted fresh fruit and sweet fillings; toasted nuts, assorted toppings 12

Grand Dessert Bar Displays Priced per guest.

The Petite French Pâtisserie Dessert Bar 15 vanilla bean cream puffs petite crème brûlée seasonal fruit tartlets with vanilla pastry cream dark chocolate mousse

All American Classics Dessert Bar 13 decadent chocolate and toasted pecan tartlets with chantilly cream key lime tart red velvet whoopie pies with whipped cream cheese filling

Modern Fusion Dessert Bar 14 tres leche cake and cinnamon sugar churros with chocolate sauce and caramel tropical passion fruit cheesecake italian tiramisu

Displayed Arrangements Priced per guest

Vegetable Crudité

an array of vegetables with distinctive cuts, accompanied by bleu cheese and ranch 7

Seasonal Fruit Display

a variety of sweet fruits, arranged with eye appeal and dimensional flavors 7

Imported Cheese Board

from mild to strong, soft to hard; assortment of cheeses served with crackers 11

Fruit and Domestic Cheese Duet

a combination that will have something for everyone; served with assorted crackers 9

Vegetable Antipasto Arrangement

assortment of marinated olives, herbed tomatoes, pepperoncini, feta cheese, grilled vegetable mélange, marinated artichokes, chickpea hummus, grilled pita bread 10

Mediterranean Relish Tray

kalamata tapenade, pickled onions, marinated cherry tomatoes, lemon hummus, basil pistou, crispy flatbread 10

Baked Brie en Croute

brie cheese wheel wrapped in puff pastry with sugared pears and toasted almonds 9

Grilled Vegetable Arrangement

an assortment of marinated and grilled vegetables, balsamic syrup 9

Cold Smoked or Poached Salmon

whole poached salmon with rainbow garnishments or smoked salmon with accoutrements and mini bagels 9

Warm Crap Dip

creamy crab with lemon and herbs, assorted crackers 12

Hot Spinach-Artichoke Dip

accented with Parmesan cheese, French baguette crostini

Trio of Dips

black bean, guacamole, fire-roasted salsa, crisp corn tortilla chips 9

SLIDER BAR 8 each

Cheeseburger American Cheese and Condiments

Cordon Bleu – Grilled Chicken, Ham, Sage, Swiss, Dijon

Pulled Pork with Brown Sugar Barbecue

Roasted Turkey and Cranberry Chutney

Buffalo Chicken with Mild Spice and Bleu Cheese Sauce

Eggplant Parm - Fried Crispy, Tomato Sauce, Prov-Parm

Caprese – Mozzarella, Tomato, Basil, Balsamic Mayo

Greek Lamb with Tzatziki, Cucumber-Red Onion-Dill

Philly Cheesesteak with Peppers-Onions-Provolone

BBQ Shrimp with Lettuce Shred and Tomatoes

Portobello with Grilled Onions, Arugula, Garlic Aioli

BLT – Pepper Bacon, Tomato, Hydro Bibb, Lemon-Aioli

Grilled Salmon with Lime-Cilantro Slaw

Forest Mushroom Swiss Burger

Banh Mi – Vegetable with Vietnamese Sauce

Pastrami with Sauteed Onions, Swiss, Mustard

Reuben with Corned Beef, Thousand Island, Swiss, Kraut

Crabcake with Tartar and Micro

Chicken Parm, Herbed Tomato Sauce, Provolone, Parm

Sliced Beef - Vidalia, Provolone, Horseradish Cream

Consumption Bar Price per usage. Non-alcoholic beer, wine, and liquor are available. Please inquire.

Spirits “1913” 10

Tito’s Vodka, Tanqueray Gin, Dewar’s White Scotch, Evan Williams Bourbon, Mount Gay Rum, El Jimador Silver Tequila

“Donald Ross” 12

Ketel One Vodka, Bombay Sapphire Gin, Johnnie Walker Black Scotch, Maker’s Mark Bourbon, Bacardi Silver Rum, Espolon Silver Tequila

“Winston & Salem” 14

Grey Goose Vodka, Hendricks Gin, Monkey Shoulder Scotch, Woodford Reserve Bourbon, Diplomatico Reserva Rum, Casamigos Blanco Tequila

Wine

per opened bottle

Sparkling – Gran Valor Brut Proverb California Wines – Chardonnay, Sauvignon Blanc, Pinot Grigio, Cabernet Sauvignon, Pinot Noir 30 Sparkling – La Marca Prosecco William Hill California Wines – Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Pinot Noir 45 The FCC Wine List is available. Please inquire.

Beer Standard 4 Bud Light, Coors Light, Miller Light, Michelob Ultra, Yuengling

Premium 6 Blue Moon, Corona, Samuel Adams, Sierra Nevada, Stella Artois

Craft/Seltzer 8-10 Rotating selection. Please inquire.

Local Breweries Foothills Brewing, Wise Man Brewing, Fiddlin’ Fish Brewing. Brands available/Selections vary: High Noons, White Claws, Truly, Topo Chicos

Consumption Bar Priced per guest.

Hot Tea Station Mix of Black, Green, Herbal, and Specialty Teas Honey, Sugar, Milk/Cream, Lemon Traditional Tea Bag Station 4 Loose Leaf Tea Bag Station 5

Refreshing Non-Alcoholic Beverages Priced per beverage consumption

Soft Drinks 3 Bottled Water 2 Perrier 4

Kids Catering Priced per guest

Add-Ons/Games

The Crazy Duck 12

Go CRAZY and have your party with a buffet to include your choice of Angus Beef Hamburgers or All Beef Hotdogs, Crispy Curly Fries, Fresh Fruit Salad with Assorted Toppings and Traditional Condiments

Pizza Night 12

Invite your friends over for a Pizza Party! Fresh Baked Pepperoni and Mozzarella Cheese Pizzas with Fresh Fruit Salad, Caesar Salad, and a Vanilla Bean Ice Cream Sundae Bar with Assorted Toppings

Bluey + Bingo Bring the magic of the hit children’s show right to your child’s birthday party with our exclusive Bluey + Bingo Character add-on. Bluey + Bingo are available for photographs, dance party, and one-on-one interactions for 30-minute increments. Pricing: 150 for one character 250 for two characters (Characters will need a 15-minute break between each 30 minute interaction)

Silent Disco Turn up the fun with glowing headphones, kidfriendly beats, and a DJ to keep the party going.

Simply Snacking 8

Keep it simple with a Vanilla Bean Ice Cream Sundae Bar and a choice of two light snacks: Goldfish, Popcorn, Pretzels, or Assorted Cheese and Crackers

Extras 3

Caesar Salad Pasta Salad House Salad Potato Salad Fresh Fruit Salad Grilled Chicken Assorted Cookies Macaroni & Cheese Fudge Brownies Corn Dogs Crispy Chicken Fingers

Pricing: 150 per hour includes equipment rental and DJ attendant Families are responsible for creating two to three Spotify playlists to be sent to the DJ attendant. Alternatively, for an additional $50, the DJ can created up to three family friendly personalized playlists for your event.

Locations Legacy Lounge Pool Pavilion

Beverages All party packages include water and lemonade. FCC will provide all standard disposables.

Rules and Policies All parties are intended for children 12 and under. All packages are subject to a 24% service charge and 7% NC sales tax. Final headcount is due 72 hours prior to event. All parties are weather permitting. Pool parties are limited to a total of 20 guests, including both children and parents. Pool guest fee is 10 per guest and will be charged to host member account. Host may provide their own themed items and decorations. Please be kind and remove all decorations after the event.

MEMORABLE EVENT

Chef’s Table Experience Our Chef's Table offers you and your guests a truly unforgettable dining experience. Available for parties of 10 or fewer, this exclusive event is held Wednesday through Saturday evenings. Our Executive Chef will work closely with you to curate a personalized five-course menu. The dinner takes place in the Main Kitchen on the upper level of the Clubhouse, with each course served tableside. The price is 265 per person. You are welcome to bring your own wine for a corkage fee of 25 per bottle. Guests may also order drinks a la carte from the bar, or, upon request, our staff can recommend wine pairings to complement your meal. Beverages will incur additional charges. Menu Planning Questions: Do you have a preferred theme (e.g., French, All Seafood, etc.)? Are there any must-have ingredients (e.g., Foie, Wagyu, Uni)? Are there any allergies or dietary restrictions within the group? Do you have a specific server request? Are the other attendees members? How would you like the bill to be settled (all to one account or split between accounts)? To learn more or make a reservation for our Chef's Table experience, please contact Catering Director at 336.768.0220. Reservations must be made three weeks in advance.

Notes