Downtown Clubhouse Catering Menu, Sept. 2023

MISSOURI ATHLETIC CLUB

Downtown Clubhouse Catering

Thank you for your interest in hosting an upcoming event at the Missouri Athletic Club. The Missouri Athletic Club’s Downtown Clubhouse has experienced professionals to offer advice and help guide the planning for special events for 10 to 500 guests. A designated event planner will collaborate with the host to satisfy specific needs, personal tastes, and fine details. Suggested menus, ordering guidelines and tips included in this packet will help with the initial stages of planning.

EVENT ROOM OPTIONS AND FEES

Each room at the Missouri Athletic Club’s Downtown Clubhouse has its own characteristics and can be set up to the host’s preference. Due to the high volume of requests and limited amount of space, the MAC requests that a food and beverage minimum is met. Club charges do not count towards the food and beverage minimum calculation. The banquet rooms can be used without ordering food or beverages; however, a room rental fee will be charged as follows:

Room Rentals

Missouri Room | 5,000

F Food & Beverage Minimums | Fri. 10,000 / Sat. 20,000 / Sun. 10,000

Eads Room | 500

Art Lounge | 1,000

F Food & Beverage Minimum | 5,000 Crystal Room | 750

F Food & Beverage Minimum | 1,000 Empire Room | 50

Guests of the MAC are required to provide a member sponsor to host an event at the Club. All events must have a signed contract and credit card on file prior to the event date. Any delinquent and uncollectable balance for a sponsored event will become the responsibility of the member.

Signed banquet event orders (BEOs) are required prior to the start of any function. If a signed BEO is not received prior to the event, the last order form sent to the client will be accepted as approved.

MISSOURI ATHLETIC CLUB

GUARANTEED NUMBER OF GUESTS

The host must provide a guaranteed number of guests attending five business days prior to the event. This number is not subject to reduction. If the actual number of guests exceeds the guaranteed number, the MAC will strive to accommodate everyone. However, the menu for the additional guests may differ from the original. The charge for the added meals plus 25% of the meal price will be added. It is the host’s responsibility to confirm the guaranteed number of guests with the MAC.

Changes made less than 72 hours prior to the event may incur an additional charge.

MENU SELECTIONS AND REMOVAL OF FOOD

The MAC requires pre-arranged menus for events with 15 or more guests. All menu selections must be finalized at least one week prior to the event. The MAC reserves the right to make any reasonable menu substitutions (at its sole discretion) for any last-minute requests or changes in food market limitations.

Due to health regulations and food safety concerns, only the MAC’s catering staff can remove any unconsumed food after the event.

Cakes from other distributors are the only outside food items permitted on the premises of the MAC’s Downtown Clubhouse; however, a cake cutting fee of $1.50 per guest will be charged on the final bill.

BAR SERVICES

The MAC offers a variety of bar options including a host bar, member signature/credit bard bar, and a flat-rate bar. For member signature/credit card bars set up within the banquet room, the MAC requires a bartender fee of $200 if the revenue does not exceed $250.

AUDIO VISUAL EQUIPMENT

The MAC offers a variety of audio visual equipment, including but not limited to the following:

Wireless handheld microphone | 45 Projector | 100 Screen | 100

Flat-screen television | 85 DVD player | 50

Flip chart and markers | 15 Speakerphone | 25

Power cords | 5

Easels (two included) | 10

Riser (6x8) | 150

Confidence monitor | 185

Uplights | 35

Tech Fee | 200

MISSOURI ATHLETIC CLUB

LINENS AND CHAIRS

The MAC’s Downtown Clubhouse has an assortment of linen colors to use for your event. If the Downtown Clubhouse does not carry the linen color requested, the MAC can rent linens from an outside vendor for an additional charge. Please see the Catering Manager for current linen rental rates.

Upgrade Options

Floorlength white or ivory linen | 6 Gold chivari chairs | 6

METHOD OF PAYMENT

Billing can be made by a charge to a Member account, check, or a credit card. All food and beverage items are subject to a 25% charge. This charge is not a tip or gratuity; however, a portion of this charge may be distributed to service employees.

CANCELLATIONS

In the unfortunate occurrence of an event cancellation, please notify the MAC as soon as possible. Events canceled with less than 72 hours notice will incur a cancellation fee of up to 100% of the event costs.

BREAKFAST & BRUNCH BUFFETS

Includes orange juice, coffee and tea F

CONTINENTAL | 20

Chef’s selection of seasonal fruit and berries

Individual flavored yogurt with granola

Assorted breakfast pastries

BREAKFAST EXPRESS | 27

Designed for a minimum of 20 guests

Chef’s selection of seasonal fruit and berries

Individual flavored yogurt with granola

Assorted breakfast pastries

Scrambled eggs served with salsa and shredded cheddar

Hardwood smoked bacon and sausage links

Hashbrown potatoes

MAC BREAKFAST | 35

Designed for a minimum of 20 guests

House-made pumpkin, poppyseed and cranberry nut breads

Assorted breakfast pastries

Individual flavored yogurt with granola

Scrambled eggs served with salsa and shredded cheddar

Hardwood-smoked bacon, sausage links and chicken sausage patties

Hashbrown potatoes with peppers and onions

BREAKFAST & BRUNCH BUFFETS

Includes orange juice, coffee and tea

F

MAC BRUNCH | 85

Designed for a minimum of 30 guests

COLD SELECTION

Seasonal fresh fruit and berries

Grilled vegetables drizzled with balsamic vinaigrette

Smoked salmon, trout and mackerel

HOT SELECTION

Scrambled eggs

Crisp applewood bacon, sausage links and kielbasa

Ranch-style potatoes with peppers and onions

Buttermilk biscuits and country gravy

Asparagus, honey roasted carrots and almond tossed green beans

Eggs benedict with crab hollandaise on top of an English muffin

Pan-seared chicken breast with wild mushroom sherry cream sauce

Oven-roasted salmon on baby spinach with fresh tomato pico

OMELETTE STATION

Let your guests create the perfect omelet by choosing from the following accompaniments:

Diced ham, red onions, basil and tomatoes, red and green peppers, spinach, mushrooms, shredded cheddar cheese and fresh salsa

Egg whites and egg beaters also available

CARVED TRI-TIP OF BEEF

Accompanied by thyme au jus, creamy and grated horseradish and assorted house-made dollar rolls

VIENNESE

PASTRY DISPLAY

Assortment of freshly baked cakes

Flan, cheesecake, miniature cream puffs

Chocolate covered strawberries

BREAKFAST & BRUNCH BUFFETS

MIMOSA OR BLOODY MARY BAR

Set-up | 25

MIMOSA BAR

Assorted fruits (raspberries, strawberries, pineapples and peaches) Assorted juices (orange juice, pineapple juice and peach juice)

Champagne charged by the brand: Wycliff | 30 / bottle

Veuve Clicquot | 120 / bottle

BLOODY MARY BAR

Olives, blue cheese-stuffed olives, celery, hot sauces, pickles, candied bacon, pearl onions, caper berries, house-made tomato juice and seasoned salt

Vodka charged by the brand: Smirnoff | 8 / drink

Tito’s | 9 / drink

ENHANCEMENTS

Bagels by the dozen | 24 Served with flavored house-made cream cheese and assorted jellies

Fresh-baked pastries by the dozen | 24 Breakfast breads, muffins, chocolate croissants and danishes

Greek yogurt and granola | 6 Accompanied by fresh seasonal berries and sliced almonds

Breakfast sandwich | 9

Scrambled egg, turkey sausage patty, cheddar cheese on English muffin

Croissant sandwich | 9

Seared St. Louis Miller ham, scrambled egg, pepper jack cheese

Breakfast wrap | 9 Stuffed with scrambled eggs, country sausage, potatoes, peppers, onions, salsa

Coffee and tea | 40 Regular or decaffeinated Dubuque Coffee and iced tea

Soft drinks | 3

Upgraded Juice Bar | 3

Cranberry, Grape and Tomato Juice

MAC-THEMED BREAKS

F

HEALTH BREAK | 18

House-made granola bars

Assorted whole fruits and seasonal berries

Whole-roasted nut mix

F

BUILD-A-PARFAIT | 16

Granola

Greek yogurt

Strawberries, blueberries, pineapple and kiwi

Walnuts and sliced almonds

F

SWEET DELIGHT | 24

Assorted cookies and brownies

Priced per dozen F

TAKE ME OUT TO THE BALLGAME | 24

Hot pretzel bites with mustard and cheese dip

Nacho chips, salsa and jalapeños

Cracker Jack popcorn

Gardetto’s

Assorted soft drinks

F BREADS & SPREADS | 18

Dip your tortilla chips or pita chips in a selection of four spreads, accompanied by a seasonal sliced fruit tray. Spread selection: ginger verde guacamole, warm spinach dip, feta and roasted garlic dip, traditional hummus, roasted red pepper hummus and artichoke and olive dip

F

SWEET & SALTY | 14

Buttery popcorn, pretzels, mixed nuts and cookies

PLATED LUNCH

Includes a choice of salad with entrée and dessert, fresh-baked house rolls and butter, coffee and tea service

F

SALADS

MAC House Salad

Kale, cucumbers, grape tomatoes, pickled red onions and creamy Italian dressing

Hearts of Romaine

Sun-dried tomatoes, romano cheese, balsamic vinaigrette and garlic bruschetta

Spinach Salad

Harvest greens, poached pear, candied walnuts, strawberries, creamy herb dressing

Loaded Wedge

Grape tomatoes, bacon, shredded pepper jack with creamy avocado dressing

Caesar Salad

Fork and knife romaine, shredded romano cheese, house-made Caesar dressing with garlic croutons

Greek Salad

Peppers, artichoke hearts, feta cheese, tossed in roasted garlic vinaigrette

PLATED LUNCH

F ENTRÉES

Traditional Baked Lasagna (minimum order of 12) | 32 Garlic and thyme-spiced ground beef with mascarpone and ricotta cheese, house-made tomato sauce served with steamed broccoli and garlic bread sticks (vegetarian option available)

Chicken Boursin Rigatoni Rustica | 34 Grilled chicken breast tossed with broccoli, fresh tomatoes and toasted pine nuts tossed with rigatoni pasta in a creamy boursin cheese sauce

Chili Coffee Rubbed Sliced Tri-Tip of Beef Sandwich | 38 Grilled French bread, roasted red peppers, arugula, tomato, grain mustard vinaigrette and garlic-roasted baby red potatoes

Sliced Smoked Brisket with Smoky BBQ Sauce Sandwich | 36 Potato bun, parmesan seasoned fries

Pecan-Crusted Chicken Breast | 34 Shredded potato cake, market vegetables and honey dijon cream

Chicken Piccata | 34 Lemon caper cream sauce, parmesan risotto and olive oil broccolini

MAC Style Chicken Spiedini | 34 With lemon cream sauce, rolled and stuffed with three cheeses, parmesan risotto and olive oil broccolini

Scottish Salmon | 38 Sautéed spinach and shallots with chimichurri and smoked cheddar potato plank F

DESSERTS

Please see page 15 for selections

LUNCH BUFFET

Includes coffee and tea service

Designed for a minimum of 30 guests

THE

LUNCH

BREAK DELI | 25

Signature soup of the day

Seasonal salad bar

Dried cranberries, sunflower seeds, garlic croutons, grape tomatoes, cucumbers, blue cheese, bacon bits, shredded cheddar, carrots with assorted dressings, artichoke, cucumber, tomato, red onion salad and creamy dill red potato salad

Deli platter of hickory smoked ham, roast turkey breast and angus roast beef

Cheese platter of sliced Swiss, cheddar, provolone and American

Leaf lettuce, sliced red onions, tomatoes and pickles

Signature potato chips, assorted house-made rolls and sliced breads

Mayonnaise, mustard and creamy horseradish

Assorted fresh baked cookies and brownies

EXECUTIVE LUNCH WITH GOURMET SANDWICHES | 30

Roast beef, provolone, artichoke relish and pesto mayo on baguette

Apple bacon chicken salad on flaky croissant

Turkey cobb lavash with bacon, blue cheese crumble and avocado mayo

Granny Smith apples and brie with fresh baby spinach on a French baguette (V)

Traditional garden salad with duo of dressings on the side

Toasted cranberry apple couscous with apricots, granny smith apples, almonds, red onions, fresh spinach and scallions

House-made potato chips

Assorted condiments and pickles

Assorted cookies and brownies

THE HEARTLAND BUFFET | 35

Romaine, red cabbage, tomatoes and bacon in buttermilk ranch

Spinach and kale salad with mandarin oranges, toasted almonds, strawberries and crumbled blue cheese with honey lime vinaigrette

Creamy dill red potato salad

Shredded root vegetable slaw

Grilled seasonal vegetables

Bacon cheddar potato casserole

Grilled salmon with fresh tomato salsa

Chicken picatta with lemon caper sauce

Classic beef burgundy served on a bed of rice

Chef selection of pastries

ST. LOUIS ITALIAN | 40

Romaine hearts with focaccia croutons

Shredded romano cheese, classic Caesar dressing, mozzarella, tomato and black olive salad with basil vinaigrette

Sliced Italian deli display of mortadella, capicola, salami, mozzarella, provolone

Olives, pepperoncini and cherry peppers

Garlic bread sticks

Olive oil Italian roasted vegetables

Bronzino roasted tomato broth

Tri-colored tortellini with garlic cream

Baked beef and Italian sausage lasagna

Chicken picatta with lemon caper sauce

Tiramisu and whipped ricotta-filled cannoli

All food & beverage is subject to 25% Club charge.

BOX LUNCHES

Choice of two of the following: individual bag of potato chips, apple, cookie or brownie

MAC BOX LUNCHES | 25

Turkey with pesto aioli and mozzarella on chiabatta

Smoked ham and Swiss cheese with lettuce, tomato and honey mustard served on sliced white bread

Roast beef with cheddar cheese and horseradish sauce on brioche

BLT with peppered bacon, tarragon mayonnaise on toasted sourdough

Grilled chicken with maple bacon jam on brioche

House club croissant, turkey, honey ham, bacon, lettuce and tomato with honey mustard and mayonnaise on a croissant

Combo with turkey, ham, roast beef and pepperoncini with sweet hot mustard on chiabatta

Whole wheat wrap with assorted roasted vegetables, crisp spinach and red pepper hummus

PLATED DINNER

Includes a choice of salad with entrée, vegetable, starch, and dessert, fresh-baked house rolls and butter, coffee and tea service

MAC House Salad

Mixture of harvest greens and kale, cucumbers, grape tomatoes, pickled red onions and creamy Italian dressing

Hearts of Romaine

Sun-dried tomatoes, shredded romano cheese, balsamic vinaigrette and garlic bruschetta

Spinach Salad

Harvest greens, poached pear, candied walnuts, strawberries with creamy herb dressing

Loaded Wedge

Grape tomatoes, bacon, shredded pepper jack cheese with creamy avocado dressing

Greek Salad

Romaine lettuce, cucumbers, grape tomatoes, artichokes, olives, feta cheese, red wine vinaigrette

Caesar Salad

Fork and knife romaine, shredded romano cheese, house-made Caesar dressing with garlic croutons

ENTRÉES

POULTRY ENTRÉES

MAC-Style Chicken Spiedini | 45

Chicken breast stuffed with fresh basil, shaved parmigiano-reggiano cheese and rolled in panko bread crumbs with silky lemon cream sauce

Chicken Picatta | 45

Boneless breast of chicken lightly breaded and charbroiled, topped with white wine lemon butter sauce and capers

Oven-Roasted Chicken Breast | 40 With herb pan jus

Almond-Crusted Chicken | 42

Sautéed chicken breast with herbed breading topped with green onion relish and sherry cream sauce

PLATED DINNER

F ENTRÉES CONTINUED

FISH ENTRÉES

Chilean Sea Bass | Market price

Fillet of Chilean sea bass, herb-dusted and pan-seared, served on a bed of sautéed spinach and citrus reduction

Salmon | 55

Scottish salmon rubbed with olive oil and house seasoning on a bed of julienned vegetables with fresh pico de gallo

Grilled Mahi-Mahi | 54

Served with pineapple chutney and lemon-ginger cream

BEEF ENTRÉES

New York Strip au Poivre | 58

Char-grilled 10 oz. New York strip with green peppercorn jus with roma tomato and green onion relish

Roasted Tenderloin of Beef | 65

Sliced garlic-roasted beef tenderloin, port wine demi and shiitake mushroom butter

Filet Mignon | 69

Char-grilled 8 oz. Certified Angus Beef, maître d’hôtel butter and port wine demi

COMBINATION PLATES

Roasted Tenderloin & Scottish Salmon | 78

Beef tenderloin rubbed in garlic topped with Cabernet butter mushrooms and roasted salmon with lemon cream

Filet Mignon & Crab Cake | 74

5 oz. grilled filet with tomato and onion relish and crab cake with stone-ground mustard cream sauce

Roasted Tenderloin & Shrimp | 72

Roasted beef tenderloin served with caramelized shallot and tomato chutney and shrimp scampi

Grilled Salmon & Shrimp | 58

Olive oil-rubbed salmon with fresh pico de gallo and shrimp scampi

Filet Mignon & Chicken | 69

5 oz. char-grilled filet topped with garlic butter

Grilled chicken breast with sun-dried tomato cream

All food & beverage is subject to 25% Club charge.

PLATED DINNER

F

ENTRÉES CONTINUED

VEGETARIAN ENTRÉES

Vegetable Lasagna | 36

Layered zucchini, squash, tomatoes, broccoli, mushrooms and marscapone and ricotta cheese with house-made tomato sauce

Vegan Plate | 30

Grilled eggplant and sautéed kale with dried cherries and roasted almond pesto, roma tomato and sautéed mushrooms in garlic with French green beans and baby carrots

ENTRÉE ACCOMPANIMENTS

VEGETABLES

Asparagus (seasonal availability), steamed broccoli, green bean bundle, grilled seasonal vegetables, herb-roasted roma tomatoes, honey-glazed carrots and roasted Brussels sprouts

STARCH

Asiago au gratin potato wedge, wild rice pilaf, Yukon gold potato cake, wild mushroom and truffle risotto, double stuffed baby red potatoes, herb-buttered linguine pasta, smoked cheddar cheese potato plank, garlic and rosemary roasted fingerling potatoes, tri-colored orzo, goat cheese and roasted garlic mashed potatoes

DESSERT SELECTIONS

Flourless Chocolate Cake

Alternating layers of rich flourless chocolate cake and raspberry mousse

Served with raspberry sauce and fresh cream (GF)

New York Style Cheesecake

Strawberry sauce and whipped cream

Carrot Cake

Spiced carrot cake with cream cheese frosting (contains nuts)

Lemon Raspberry Mousse Bomb

Raspberry mousse with a creamy lemon filling on a lemon cake base

Whiskey Pecan Brownie

Rich chocolate brownie with layers of whiskey caramel mousse, pecans and whipped cream (contains nuts)

Chocolate Mousse

Served on a base of flourless chocolate cake with whipped cream and chocolate shavings

Twisted Key Lime Pie

Crunchy graham cracker crust layered with white chocolate and key lime mousses topped with toasted meringue

Black Forest Torte

Dark chocolate cake topped with Kirsch-infused whipped cream, sweet dark cherries and garnished with chocolate shavings

Pecan Bread Pudding

Our homemade caramel rolls with caramel sauce (contains nuts)

Apple Pie

With cinnamon oatmeal streusel topping

Tiramisu

Layers of creamy custard set atop espresso-soaked ladyfingers

Gooey Butter Cake

A gooey St. Louis classic

DINNER BUFFET

Includes coffee and tea service

D esigned for a minimum of 30 guests

THE EADS BUFFET | 52

Includes house salad bar with toppings and dressings plus dessert display

Accompanied by house rolls and butter

ACCOMPANIMENTS

Vegetables (select one)

Roasted root vegetables

Steamed broccolini

Green beans and red peppers

Grilled seasonal vegetables

Herb-roasted roma tomatoes

Sautéed spinach and mushrooms

Honey-glazed carrots

Starch (select one)

Asiago potatoes

Vegetable rice pilaf

Risotto balls in marinara

Yukon gold potato cake

Double-stuffed baby red potatoes

Herb-buttered linguine pasta

Bleu cheese potato plank

Goat cheese thyme polenta cake

Entrée (select three)

Chicken picatta with lemon caper sauce

Chicken spiedini with lemon cream

Chicken breast marsala

Chicken Parmesan with marinara sauce

Roasted pork loin with hunters sauce

Boneless pork chop with apple chutney

Thai-marinated flank steak

Marinated beef tenderloin tips

Grilled BBQ salmon

Trout almondine

Grilled mahi-mahi with pineapple relish

Dessert (pick two from dessert selection)

DINNER BUFFET

Includes coffee and tea service

D esigned for a minimum of 30 guests

CHERRY DIAMOND BUFFET | 62

Salad bar including grape tomatoes, crumbled bacon, julienne carrots, red onions, cucumbers and assorted dressings

Grilled vegetable platter with balsamic drizzle

Seasonal fresh vegetable medley

Herb-roasted baby red potatoes

Rigatoni pasta with broccoli, mushrooms and tomatoes in boursin cream

Baked chicken with sun-dried tomato and shiitake mushroom sauce

Roasted Scottish salmon with fresh pico de gallo

Garlic-rubbed prime rib of beef with shallot and thyme au jus and creamy and grated horseradish

Chef’s selection of assorted pastries

SOUTHERN COMFORT | 45

Potato soup with shredded cheddar cheese, bacon and scallions

Jalapeno cornbread and buttermilk biscuits

Chopped salad bar: romaine, cucumber, bacon, grilled onion, shredded cheddar, tomatoes, buttermilk ranch and red wine vinaigrette

Smoked beef brisket with cabernet mushroom sauce

Chicken pot pie

MAC and cheese

Southern-style green beans

Apple cobbler

ST. LOUIS TASTE OF THE HILL | 49

Caesar salad with house-made Caesar dressing, shredded Romano cheese and croutons

Greek salad with olives, tomatoes, red onions and pepperoncini

Garlic bread sticks

Grilled vegetables with baby carrots and green beans

Tri-colored tortellini with mushrooms, grape tomatoes and broccoli in alfredo sauce

Baked salmon with fresh pico

Beef cannelloni with roasted tomato sauce

Chicken picatta with lemon caper cream sauce

Tiramisu

Ricotta cheesecake with strawberry sauce

HOR D’OEUVRES

Passed or Displayed

PER PIECE | 3.25

Smoked salmon on rye crostini with salmon caviar

Asparagus-wrapped with prosciutto

Lobster and tarragon salad on cornmeal crostini

Caprese skewers (V and GF)

Sun-dried tomato-wrapped roast beef pinwheel with horseradish

Grilled marinated artichoke and ricotta crostini

Avocado, baby mozzarella and oven-roasted tomato crostini

Tomato bruschetta with basil and balsamic

Prosciutto wrapped melon

Seared rare tuna on cucumber coin, wasabi mayo and pickled ginger (GF)

Mozzarella, vine-ripened tomato, EVOO, basil, served on a baguette

Roasted red pepper hummus on pita chips

Smoked chicken salad in puff pastry shell

PER PIECE | 3.75

Brie cheese wedge and candied apples on crostini

Spanakopita

Petite crab cake with remoulade sauce

Applewood bacon-wrapped shrimp with spicy honey drizzle

Chinese pork pot stickers with soy sauce

Boursin cheese-stuffed cremini mushrooms (V)

Vegetable spring rolls with sweet chili dipping sauce

Toasted ravioli with marinara sauce

Applewood bacon-wrapped scallops with chimichurri

Arancini with marinara sauce and shredded Parmesan

Artichoke fritter with lemon aioli

Chicken swiss cordon bleu bites

Mini beef wellingtons

Grilled chicken satay with peanut sauce

Scottish smoked salmon, dill cream on wheat berry toast points

Coconut-crusted shrimp with sweet Thai chili sauce

DISPLAYED STATIONS

Designed for a minimum of 30 guests

Priced per person

IMPORTED AND DOMESTIC CHEESE DISPLAY | 18

Aged Midwest cheeses from local American regional creameries, imported French and Spanish cheese with fresh fruit and berries, French breads and lavash

CRUDITÉS AND BRUSCHETTA BAR | 16

Display of ricotta and roasted artichoke, Greek olives, assortment of fresh crisp produce Grilled seasonal vegetables, oven-roasted tomatoes, hummus with pita chips

CHEF-INSPIRED CAESAR SALAD | 16

Guests compose a custom-made salad with crisp, center-cut romaine lettuce with pickled red onions, oven-roasted tomatoes, marinated artichokes, smoked salmon, pesto grilled chicken, garlic croutons, shredded romano cheese House-made Caesar and oil vinegar

BRIE BAKED IN PUFF PASTRY | 20

A wheel of brie wrapped in puff pastry, baked and served with raspberry preserve, walnuts, and crisp selection of French breads

ANTIPASTO | 15

Marinated grilled vegetables, genoa salami, capicola, prosciutto, buffalo mozzarella, marinated olives, artichokes, mushrooms, roasted red peppers, assorted domestic and imported cheeses with flat breads and crusty French bread

is subject to 25% Club charge.

CARVING STATIONS

Designed to serve 25 guests

One chef per 100 guests required

Chef attendant fee | 200

GARLIC-MARINATED ROAST TENDERLOIN OF BEEF | 400

Horseradish sauce, spicy mustard, chipotle mayonnaise, shallot-thyme au jus

House-made dollar rolls

WHOLE ROAST TURKEY | 200

Cranberry sauce, dill mayonnaise, spicy grain mustard, rosemary pan gravy

House-made dollar rolls

CLOVE-STUDDED BONE-IN MILLER HAM | 250

Spicy grain mustard, golden raisin relish, orange cranberry glaze

House-made dollar rolls

CHIPOTLE BBQ RUBBED BEEF STRIPLOIN | 300

Horseradish sauce, spicy mustard, tarragon mayonnaise, crispy onion strips

House-made dollar rolls

Port wine thyme au jus

SALMON EN CROUTE | 275

Baked puff pastry, stuffed with spinach and shallot mousse

Salsa verde, cilantro jalapeño mayonnaise, stone-ground mustard

WHOLE ROAST PORK LOIN | 225

Horseradish sauce, spicy mustard, chipotle mayonnaise, pan dripping sauce

House-made dollar rolls

BAR SERVICE F

BEVERAGES

The MAC is proud to offer Members and guests a fine selection of wines, spirits and non-alcoholic refreshments for any occasion.

DELUXE BRANDS

Smirnoff, Brokers Gin, Bacardi, Captain Morgan, Seagram’s 7, Jim Beam, J&B, Musuave Blanco

PREMIUM BRANDS

Tito’s, Tanqueray, Bacardi, Captain Morgan, Jack Daniels, Makers Mark, Dewar’s, Musuave Blanco

TOP-SHELF BRANDS

Ketel One, Bombay Sapphire, Bacardi, Captain Morgan, Crown Royal, Woodford Reserve, Glenmorangie, Musuave Blanco

ALL PACKAGES INCLUDE:

Budweiser, Bud Select, house wine selection, Pepsi soft drinks, juices

Ask your event manager for a current wine list to enhance your bar.

PACKAGES

Beer, wine & soda

First hour | 17

Two hours | 27

Each additional hour | 6 Deluxe First hour | 21

Two hours | 32 Each additional hour | 9

Flat Rate Bar

Premium

First hour | 23

Two hours | 33

Each additional hour | 10

Top-Shelf

First hour | 28 Two hours | 40 Each additional hour | 12

Hosted Bar

The host or hostess will be charged per beverage consumed by event attendees.

Member Signature/Credit Card Bar

Individuals will be responsible for purchasing beverages.

Pricing is per beverage

Deluxe brand | 8 Premium Brand | 9

Top-Shelf Brand | 10

Cordials (up to) | 11 Domestic Beer | 5

Imported Beer | 6 House Wine | 9 Soft Drinks | 3

Perrier | 4

Additional Fees

Bartender (up to four hours, one per 100 guests required) | 200 Corkage Fees (must be donated direct from distrubuter) | 25/bottle of wine, 0.50/beer or soda

All food & beverage is subject to 25% Club charge.