A Message from the General Manager

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					                       A Message from the General Manager

                       The Mount Vernon Inn
When the occasion is truly a special one – when the atmosphere must be as unique and
memorable as the people you’re entertaining – think first and foremost of The Mount
Vernon Inn.

For those once-in-a-lifetime moments during a special business celebration or gathering,
The Mount Vernon Inn offers a picture-perfect setting. Fireplaces crackle & pop in
season, casting a warm glow over the entire restaurant. Delicate and hearty aromas flow from
Chef Thompson’s kitchen, which features mesquite-grilled seafood, succulent roasted game,
freshly baked breads and colonial crackers, and an impressive array of tempting desserts. Our
staff is attired in the charming style of the 18th Century.

We invite you to relax and take comfort in knowing that your business associates, family
members and friends will feel right at home at The Mount Vernon Inn, in the same way
that George Washington felt at home on his beloved Virginia plantation over two centuries ago.

Corporate executives who are weary of the stilted, glitzy and often over-celebrated restaurants in
downtown Washington will be delighted by the charm and elegance of our cozy country inn.
Our comfortable, warm and intimate setting transports guests far from the business world.

The Mount Vernon Inn is also an ideal location for weddings, reunion dinners, holiday,
birthday and anniversary celebrations for friends and loved ones. We have six intimate colonial-
styled dining rooms and can accommodate 220 guests for dinner and 250 for a stand-up

The Mount Vernon Inn takes pride in the creativity and flexibility of its staff, its kitchen
and Chef Richard Thompson. We invite you to select from a wide range of appetizers, entrees,
and desserts in several price ranges.

So why not treat your guests and yourself to a celebration that will be remembered for years to

We would be delighted to be of service…

                                  William H. Robertson
                                    General Manager
                                  The Mount Vernon Inn

                                                                                           July 2009
                                  Private Parties at the
                         The Mount Vernon Inn
                             General Event Information

To ensure proper and prompt service, a pre-set menu is required for all groups over 15 people.
Menu Selections are due two weeks prior to your scheduled event. Depending on the size of
your group and the amount of space rented, a choice of up to three entrée selections may be
available for your group. Larger groups may require one entrée selection, we will be happy to
create a paired main course for your group. Minimum Food & Beverage charges may apply
to large groups based on space, availability and date of event.

The Entire Restaurant:

   Saturday: AM or PM $2,000                      Monday-Friday: AM or PM $1,500

   Sunday Day: $1,500                             Sunday Evening: $1,000

         220 maximum for sit down dinner with cocktails and dancing
         280 maximum for sit down dinner without cocktails and dancing
         260 maximum for stand-up, food station reception with dancing (limited seating)

Verandah Dining Room with the sunken garden (up to 60 seated) $450

George Washington Room (up to 100 seated) $450

Betsy Ross Room (up to 40 seated) $300

Tavern Room (up to 40 seated) $300

Lafayette Room (up to 30 seated) $300

Potomac Room (up to 40 seated) Not available for single room private rental.

Two adjacent dining rooms available at $550

                                                                                           July 2009
11 am – 4 pm OR 5:30 pm – 1:30 am (Five hour maximum event time)

ONLY Non-amplified classical music will be permitted in a single dining room
(Example: String quartet, Trio, Harp etc.) Amplified Music will be permitted ONLY when the
Entire Inn has been rented.

Beverages are priced on the last page of this packet. No alcohol will be permitted to be brought in
from the outside. We recommend that you select your wines in advance to ensure availability.

Private Parties are responsible for arranging any flowers, entertainment and special event cake that
may be needed for the function. Any services or products brought in from the outside must be
pre-approved by the Mount Vernon Catering Management. We will be happy to refer vendors
who have worked at the Mount Vernon Inn. House Linens, China, Flatware and Glassware are
included in our prices. Any specialty linens, chargers, etc are to be ordered through the catering
department and our partnered rental companies.

The Mount Vernon Inn boasts a beautiful sunken garden space ideal for Wedding Ceremonies.
An elegant brick and slate outdoor courtyard will hold approximately 120-160 seats under a 30x30
white tent. A bridal staircase will lead your guests into the landscaped garden from our Verandah
Dining Room. This area may be rented only with a catered event in the Verandah or the Entire

*Ceremony Fees and Times
AM Functions 10:00 Start Time: $500                   PM Functions 5:30 Start Time:      $500

                    The Reception will start at the conclusion of your ceremony.
                   *Fees include 30 by 30 foot tent and 120 white garden chairs.

                                                                                             July 2009
                 Sit Down Meal Examples**

                           MENU I - $35
   Warm Goat Cheese & Field Green Salad with Champagne Vinaigrette
                     Petite Filet Mignon with Crab Cake
                   Sliced Duck Breast with Shrimp Sambal
              Tomato Stuffed with Sautéed Garlic & Spinach
                               Duchesse Potato
                 Homemade Breads and Colonial Crackers
         Fresh Berries in a Chocolate Cup with Chambord Cream
                           Non-Alcoholic Beverage

                           MENU II - $31
Mixed Green Salad with Cherry Tomatoes, Parmesan and Balsamic Vinaigrette
                 Sundried Tomato Encrusted Red Snapper
           Chicken Breast Stuffed with Apples, Figs and Walnuts
                            Garlic Mashed Potatoes
                               Amaretto Carrots
                 Homemade Breads and Colonial Crackers
                    Homemade Chocolate Bread Pudding
                           Non-Alcoholic Beverage

           **All menus are subject to a 20% Gratuity and a 5% Tax.
                           These menus are examples.
      We would be happy to tailor make a menu to suit your needs and budget.

                                                                               July 2009
                    MENU III - $32
         Inn Salad with Raspberry Vinaigrette Dressing
             Grilled Salmon with Hollandaise Sauce
      Herb Crusted Beef Medallions with Béarnaise Sauce
                         Potato Au Gratin
                    Steamed Vegetable Medley
           Homemade Breads and Colonial Crackers
                        Fresh Fruit Cobbler
                     Non-Alcoholic Beverage

                    MENU IV - $28
                           Tavern Salad
           Stuffed Pork Tenderloin with Plum Sauce
       Chicken Paillard with a Mushroom-Madeira Sauce
                 Oven Roasted Red Bliss Potato
                        Fresh Green Beans
           Homemade Breads and Colonial Crackers
                     Colonial Bread Pudding
                     Non-Alcoholic Beverage

     **All menus are subject to a 20% Gratuity and a 5% Tax.
                     These menus are examples.
We would be happy to tailor make a menu to suit your needs and budget.

                                                                         July 2009
               COLONIAL MENUS**
                           MENU I - $41
                         Mount Vernon Hoe Cake
(Corn Fritter topped with Smithfield Ham, Crabmeat and Hollandaise Sauce)
        Broiled Rockfish over a bed of Baby Spinach & Red Onion
   Grilled Rabbit, Beef Medallion and Venison Cranberry Sausage Patty
                        Southern Style Sweet Potatoes
                  Stewpot Greens with Beets and Pine Nuts
                 Homemade Breads and Colonial Crackers
                                 English Trifle
                           Non-Alcoholic Beverage

                           MENU II - $36
        Blue Cheese and Walnut Salad with Raspberry Vinaigrette

  Venison Medallion, Sliced Duck Breast and Turkey Apple Sausage Patty
                          Sweet Potato Spoon Bread
                         Southern Style Red Cabbage
                    Corn Fritters and Homemade Breads
                            Apricot Bread Pudding
                           Non-Alcoholic Beverage
              (Complimentary Port and Madeira after dinner)

               Colonial Peanut & Chestnut Soup is available
      Tasting Portion served in a Demitasse Cup $1.50 per person
         Appetizer Portion served in a Soup Plate $4 per person

               **All menus subject to 20% Gratuity and 5% Tax
                           These menus are examples.
      We would be happy to tailor make a menu to suit your needs and budget.

                                                                               July 2009
                                Sit Down Dinner Options
                                      FIRST COURSES
~Chopped Salad with Strawberry, Sugared Almonds,                  ~Colonial Hoe Cakes
     & Craisins with a Mustard Vinaigrette             (Corn Fritter topped with Smithfield Ham,
                                                          Fried Oysters and Hollandaise Sauce)
                 ~Lobster Bisque
                                                           ~Spinach Salad with Strawberries
                ~Shrimp Cocktail
                                                              & Honey Pecan Dressing
       ~Mini Crab Cake over Mixed Greens
                                                            ~Grilled Shrimp over Asparagus
               with a Vinaigrette
                                                               & Mount Vernon Slaw
~Fallen Goat Cheese Soufflé over Mixed Greens with
         a Poppy Seed Honey Vinaigrette

                            MAIN COURSES/ENTREES
            ~Seared Tenderloin au Poivre             ~Veal Loin Chop with a Whiskey Demi-Glace
   with a Port Wine Reduction & Shiitake Garnish
                                                      ~Pork Medallions with Barbecued Shrimp
    ~Wild Boar Chops with a Rye Whiskey Glaze
                                                              ~Petite Filet Mignon with
       ~Grilled Halibut with a Guinness Glaze
                                                              Crab Stuffed Lobster Tail
          ~Rosemary Crusted Lamb Chops
                                                                ~Grilled Tuna Steak
               with Garlic Shrimp
                                                          with a Wasabi & Ginger Garnish
                  ~Broiled Rockfish
                                                        ~Caramelized Onion & Gruyere Tart
           with a Homemade Ginger Sauce

            ~Duchesse Style Sweet Potatoes             ~Roasted Broccoli with Ancho Butter
             ~Goat Cheese Bread Pudding                            ~Fried Okra
                      ~Rice Pilaf                                   ~Succotash
                    ~Cheddar Grits                      ~Smoky Brussel Sprouts with Bacon
                       ~Polenta                               ~Fried Green Tomatoes
             ~Roasted Fingerling Potatoes                 ~Tomato Cobbler (Family Style)

               ~Flourless Chocolate Cake                          ~Carrot Cake
                ~Heath Bar Cheesecake                           ~Red Velvet Cake
          ~Crème Brulee with a Berry Garnish              ~Pineapple Upside Down Cake
                  ~Lemon Chess Pie                     ~Raspberry Sorbet in a Chocolate Cup

                                                                                          July 2009
                         Stand up Food Station Reception
                                    FOOD STATIONS**
                             Pasta Station with Assorted Sauces and Toppings
                                                  Caesar Salad
                             Carved Beef Tenderloin with Peppercorn Sauce
                           Sliced Virginia Honey Baked Ham with Dijon Sauce
                                     Oven Roasted Red Bliss Potatoes
                                           Fresh Vegetable Medley
                             Fresh Coffee (Regular & Decaffeinated) and Tea
                      Chocolate Fondue with Strawberries, Pineapple and Coconut
                                          (Minimum of 60 guests)

                    OTHER FOOD STATION OPTIONS
                                            Antipasto Station 

                                Crab Cakes, Grilled Salmon or Chicken 

                Mashed Potato Bar with Assorted Toppings Served in Martini Glasses 

     Colonial Hoe Cake Station with Smithfield Ham, Crab, Hollandaise, Pulled Chicken, Fried

                      Oysters, Remoulade Sauce, Black Beans & Barbecue Sauce
                                     Southern Style Barbecue Station

    with Pulled Pork and Chicken with Assorted Sauces, Cole Slaw, Cornbread Squares & Rolls 
                                        Marinated Salad Display 
                          Dessert Table with Mini Pastries, Petit Fours and Tarts 
                              Ice Cream Sundae Bar with Assorted Toppings 
  Carved to order options: Rosemary Crusted Lamb Chops, Steamship Round of Beef, Prime Rib of
                 Beef, Oven Roasted Turkey Breast, Leg of Lamb or Baby Back Ribs 

                               Please contact the catering office for pricing
                             **All menus subject to 20% Gratuity and 5% Tax
These menus are examples. We would be happy to tailor make a menu to suit your needs and budget.
                                                                                                   July 2009
                                         A la Carte Hors d’Oeuvres Menu
                                  PLACED ONLY Hors d’Oeuvres
Curried Nuts (Small Bowl)                             $35    Asparagus Vinaigrette with Fried Olives (Serves 50) $90
Vegetable Crudité with Dip (Serves 50)                $80    Mini Dessert & Petit Four Display (Serves 50)          $175
Baked Brie En Croute (Serves 50)                      $80    Strawberry and Chocolate stuffed Brie (Serves 50)      $100
Imported Cheese & Fruit Display (Serves 50)           $100   Hot Crab Dip (Serves 50 people)                        $80
Swedish Meatballs (100 pieces)                        $60    Smoked Salmon Platter (Serves 50)                      $175
Chef Thompson’s Country Paté (Serves 50 people)       $80    Whole Poached Salmon (Serves 50)                       $200
Charcuterie Display (Serves 50)                       $145   Fig & Walnut Tapenade w/Goat Cheese (Serves 50) $80
Goat Cheese w/Lavender Honey & Nuts (Serves 50) $80          Brie Wedges with Assorted Sauces (Serves 50)           $60
Antipasto Display (Serves 50)                         $145   Raw Bar                                      Market Price

                                         PASSED Hors d’Oeuvres
Almond Stuffed Dates wrapped with                            Grilled Lamb Satay with Tzatziki Sauce (50 pieces)     $75
Bacon (100 pieces)                                    $75
                                                             Smoked Duck Breast Biscuit
Bruschetta with Asiago Cheese (50 pieces)             $60    with Apricot Preserves (50 pieces)                     $60
Mushroom Caps stuffed with                                   Rabbit Tenderloin
Cream Cheese or Spinach and Garlic (50 pieces)        $75    with Mustard Sauce (50 pieces)                         $80
Baked Mushroom Caps stuffed                                  Venison Canapés
with Crabmeat or Sausage (50 pieces)                  $100   with Lingonberry Preserves (50 pieces)                 $80
Spinach, Garlic and Feta in Puff Pastry (50 pieces)   $60    Wild Boar Satay with Barbecue Sauce (50 pieces)        $90
Quiche Lorraine Squares (50 pieces)                   $60    Venison Tenderloin Crostinis (50 pieces)               $100
Bleu Cheese & Cranberry Puffs (50 pieces)             $60    Scallops wrapped in Bacon (100 pieces)                 $100
Virginia Ham Raspberry Biscuits (50 pieces)           $60    Gazpacho Shots (50 pieces)                             $60
Cranberry Turkey Biscuits (100 pieces)                $80    Caviar in Puff Pastry
                                                             with Dipping Sauce (50 pieces)                         $75
Bacon wrapped Breadsticks (50 pieces)                 $60
                                                             Sausage Puffs (100 pieces)                             $100
Beef Pasties (50 pieces)                              $60
                                                             Crab Puffs (50 pieces)                                 $60
Chicken Satay with Peanut Sauce (100 pieces)          $60
                                                             Smoked Salmon Roses
Tuna Sashimi Crostini (50 pieces)                     $125
                                                             with Sweet Mustard (50 pieces)                         $90
Fried Oysters with Remoulade (50 pieces)              $80
                                                             Asparagus & Prosciutto
Assorted Canapés (50 pieces)                          $60    wrapped in Phyllo (50 pieces)                          $90
Mini Macaroni & Cheese Tarts (50 pieces)              $60    Coconut Shrimp with Plum Sauce                   Market Price
Plantain or Corn &Crab Fritters (50 pieces)           $80    Jumbo Shrimp Cocktails                           Market Price

                                                                                                        July 2009
House Brand Drink                      $5.00              Juice                           $2.00
Call Brand Drink                       $5.50              Sodas, Coffee, Tea              $1.75
Premium Brand Drink                    $6.00              Mount Vernon
                                                          Root Beer & Ginger Ale          $2.75
Super Premium Brand Drink              $7.25
                                                          Cider (Hot or Cold)             $1.95
Top Shelf Brand Drink                 $10.00
                                                          Hot Cider with Brandy           $5.00
Domestic Beer                          $3.25
                                                          House Wine (CA) (per bottle) $18.00
Dominion Beer                          $3.75
                                                           Chardonnay, Cabernet Sauvignon,
Sparkling Water                        $2.25               White Zinfandel
Bottled Water                          $2.00              House Champagne (per bottle)   $18.00

                   FLAT RATE BAR BY THE HOUR
                                  HOUSE BRAND BAR
                                    $20.00 for First Two Hours
                             $5.00 for every hour after the second hour

      Bar includes: House Brand Vodka, Gin, Rum, Bourbon, Scotch, Blended Whiskey and
                    Tequila, House Wine, Beer, Sodas and Juice.

                                    CALL BRAND BAR
                                    $24.00 for First Two Hours
                             $7.00 for every hour after the second hour

      Bar includes: House Brand liquors and Absolut Vodka, Beefeater Gin, Bacardi Rum,
                    Jim Beam Bourbon, Dewar’s Scotch, Seagram’s 7 Blended Whiskey, Jose
                    Cuervo Tequila, House Wine, Beer, Sodas and Juice.

      PLEASE NOTE:      Minimum of 50 guests
                        Prices subject to tax and gratuity
                        Satellite bar set-up fee: $100.00
                        Champagne toast or wine with dinner sold separately
                        No shots or shooters
                            All prices subject to tax and gratuity

                                                                                             July 2009

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