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									       CANYON LAKE PROPERTY OWNERS ASSOCIATION




Update on Bar and Grill Pilot Program and Analysis of
       Restaurant, Bar and Catering Services
                   at the Lodge
                  February 2011
                                                    TABLE OF CONTENTS
EXECUTIVE SUMMARY ........................................................................................................................ 3
INTRODUCTION....................................................................................................................................... 4
BAR AND GRILL PILOT PROGRAM ................................................................................................... 5
RESTAURANT AND BAR SERVICE OPTIONS .................................................................................. 8

   BAR AND GRILL SERVICE.......................................................................................................................... 8
   FULL-SERVICE LIGHTHOUSE RESTAURANT ............................................................................................ 12
CATERING SERVICES .......................................................................................................................... 14

   FINANCIAL ANALYSIS ............................................................................................................................. 14
ATTACHMENT A: BAR AND GRILL MENU .................................................................................... 17
ATTACHMENT B: PROPOSED LIGHTHOUSE RESTAURANT MENUS (FULL-SERVICE)... 20
ATTACHMENT C: PROPOSED EQUIPMENT LIST ........................................................................ 29
ATTACHMENT D: PROPOSED CATERING MENU ........................................................................ 31



                                                        INDEX OF TABLES
TABLE 1: CAPITAL IMPROVEMENTS RELATED TO BAR AND GRILL .................................. 5
TABLE 2: NON-OPERATING BAR AND GRILL EXPENSES .......................................................... 6
TABLE 3: OPERATING P/L FOR BAR AND GRILL PILOT............................................................ 6
TABLE 4: REMAINING SEED MONEY FOR BAR AND GRILL..................................................... 7
TABLE 5: 3-DAY BAR AND GRILL PROPOSED HOURS AND SERVICES ................................. 8
TABLE 6: P/L PROJECTION FOR BAR AND GRILL SERVICES 3-DAYS PER WEEK............. 9
TABLE 7: 2-DAY BAR AND GRILL PROPOSED HOURS AND SERVICES ................................. 9
TABLE 8: P/L PROJECTION FOR BAR AND GRILL SERVICES 2-DAYS PER WEEK........... 10
TABLE 9: DIRECTV® SPORTS PACKAGES.................................................................................... 11
TABLE 10: POTENTIAL COMPETITORS ........................................................................................ 12
TABLE 11: 3-DAY FULL-SERVICE RESTT. AND BAR PROPOSED HRS AND SERVICES ... 13
TABLE 12: SAMPLE PLATED MEAL LABOR COST FOR A 6 HOUR EVENT ......................... 15
TABLE 13: SAMPLE BUFFET MEAL LABOR COST FOR A 6 HOUR EVENT ......................... 15
TABLE 14: PROJECTED ANNUAL CATERING EVENTS BY CATEGORY .............................. 15
TABLE 15: PROJECTED ANNUAL CATERING REVENUE BY CATEGORY ........................... 16
TABLE 16: PROJECTED ANNUAL PROFIT/LOSS FOR CATERING SERVICES .................... 16



                                                                                                                                    Page 2 of 37
Executive Summary

The Lighthouse Restaurant within the Canyon Lake Lodge was closed on September 29, 2008.
For two years, the CLPOA did not provide restaurant, catering or routine bar services at the
Lodge. September 9, 2010 was the inauguration date for a pilot program to examine the
feasibility of regular food and beverage service under a Bar and Grill theme.

The Bar and Grill pilot program was timed for the 2010-2011 National Football League (NFL)
Regular Season during the months of September-January. To-date, revenue from September
through December is $66,121. Known expenses for the same period are $60,472, resulting in an
estimated profit of $5,649.

The following pages provide a detailed update on the Bar and Grill pilot program and presents
three options for regular the food and beverage services at the Lodge. These are:
    1. Bar and Grill service, with weekly operation on Friday, Saturday and Sunday
    2. Bar and Grill service, with weekly operation on Saturday and Sunday
    3. Catering services for special event bookings
Each option envisions that staff will operate and manage food and beverage services.

In addition, this document provides a guideline for considering the future reinstatement of a
full-service restaurant and bar at the Lodge.

This report was prepared at the request of the Canyon Lake Board of Directors for their
February 1, 2011 meeting. Within it, staff recommends that the Board take the following
actions:

       Recommendation 1: Authorize continued Bar and Grill service at the Lodge on
       Saturdays and Sundays for the balance of the current fiscal year, which ends on April 30,
       2011

       Recommendation 2: Direct staff to develop an online survey to obtain member
       feedback and gauge willingness to support full-service restaurant operations at the
       Lodge, with the goal of providing the survey results to the Board prior to the adoption of
       the FY 2011-12 Budget in April 2011

       Recommendation 3: Authorize the reinstatement of catering services at the Lodge




                                                                                     Page 3 of 37
Introduction

The Canyon Lake Lodge is a common area facility that is accessible to members and their
guests. The Lodge is equipped with a commercial kitchen, indoor restaurant seating, a separate
bar area, multiple balconies, several meeting rooms, a private dining room, a performance
stage and banquet facilities. The facility is routinely reserved for special events such as:
        Anniversary parties
        Birthday parties
        Bridal showers
        Club meetings
        Corporate meetings
        Retirement parties
        Reunion parties
        Weddings / Receptions

The Lodge is also frequently used as a central location and food/beverage service facility for
community events throughout the year. These include: Fiesta Day, 5/10K Runs, Fourth of July
celebrations, summer Taco Tuesdays, and more.

The original Lodge facility opened in 1968 and operated as a restaurant, bar, and banquet
facility for 40 years. The original lodge was demolished in 1999 and the current facility opened
in September 2000.

The Lighthouse Restaurant within the current Lodge was closed on September 29, 2008 due to
financial and staffing issues. For two years, the CLPOA did not provide restaurant, catering or
routine bar services at the Lodge. September 9, 2010 marked the start of a pilot program to re-
establish regular food and beverage service under a Bar and Grill theme.

With the pilot program nearing an end, this document has been prepared at the request of the
Canyon Lake Board of Directors to provide options for the reinstatement of regular food and
beverage services at the Lodge.

This document does not address bar service for special events because such service is currently
provided and is mandated by the provisions of the liquor license at the Lodge.

The next section contains details on the Bar and Grill pilot program.




                                                                                    Page 4 of 37
Bar and Grill Pilot Program

With the desire to determine the feasibility of reinstating regular food and beverage service at
the Lodge, the Canyon Lake Board of Directors instructed staff to open a Bar and Grill at the
Lodge in time for the 2010-2011 NFL regular season during the months of September-January.
The Bar and Grill was to provide weekly indoor and outdoor food and beverage service and be
open on Sunday, Monday, and the occasional Thursday when NFL games are played. The Board
also provided staff with the discretion to open the Bar and Grill for community and special
sporting events that occurred during the pilot program. This discretion was used to open the
facility for the following events:
         2010 Holiday Boat Parade
         5/10K Run
         College Football Bowl Games
         Major League Baseball World Series
         NBA Finals
         NFL Playoff Games
         NFL Super Bowl XLV (future)
         Holiday Tree Lighting Ceremony

At the Board’s direction, staff has made several capital improvements at the Lodge. These
improvements were primarily funded from the Repair and Replacement Reserve as well as the
Community Facilities Fund. In addition, staff made a number of minor improvements to the
Lodge facility in preparation for the pilot program. These ranged from cleaning the carpeted
areas to repainting the bar and main traffic areas –financed through the current Operating
Budget.

Table 1 summarizes the major capital improvements completed in relation to the Bar and Grill.
It should be noted that many of the improvements were necessary due to 10 years of wear and
tear. Further, the improvements provide benefits to other activities since the facility is
frequently used for special events and private member functions.

TABLE 1: CAPITAL IMPROVEMENTS RELATED TO BAR AND GRILL

                   Improvement                         Amount Charged to the
                                                   Repair and Replacement Reserve
 Repair of Patio Deck                                                       8,371
 Replacement of Existing 7 TVs                                             10,852
 Replacement of Indoor Bar and Patio Furniture                              2,350
 Replacement of Kitchen Swap Coolers                                        5,400
                                             Total $                       26,973




                                                                                    Page 5 of 37
The Board allocated $50,000 from the Community Facilities Fund as seed money for the project
and directed staff to return to the Board for further direction if the net-operating subsidy
reached $40,000. Table 2 illustrates the non-operating expenses that have been charged
against this budget to-date.

TABLE 2: NON-OPERATING BAR AND GRILL EXPENSES

                           Improvement                             Amount Charged to the
                                                                 Community Facilities Fund
 Installation of Indoor Fans                                                            993
 Installation of 8 Additional TVs                                                   16,577
 Installation of Beer Tabs                                                              775
 Kitchen Equipment, Flatware, and Other Non-disposable Supplies                       7,586
 Miscellaneous Repairs and Improvements                                               3,090
                                                           Total $                  29,021



Table 3 provides a summary profit/loss statement for the Bar and Grill pilot program as of
December 2010. Table 3 includes a portion for increased administrative support, but does not
costs for management staffing because the pilot program is being administrated without an
augmentation in management. Further, Table 3 includes an estimate of $3,000 in additional
utility costs associated with the Bar and Grill. The data shows that the marginal operating costs
of the Bar and Grill from September to December is a positive $5,649.

TABLE 3: OPERATING P/L FOR BAR AND GRILL PILOT (SEPTEMBER-DECEMBER EST.)

                                                          Amount
 Revenue                                                      66,121
 Expenses
 Food/Beverage Staff                                          27,177
 Cost of Goods Sold                                           24,465
 Utilities                                                     3,000
 Additional Administrative Support                             3,730
 Other                                                         2,100
                                     Total Expenses           60,472

                             Estimated Profit/Loss    $        5,649

The Bar and Grill was open for approximately 296 hours from September through December.
With $66,121 in revenue for the same period, hourly revenue averaged $223.




                                                                                     Page 6 of 37
Based on four months of service, Table 4 provides an estimate of the remaining funds from the
$50,000 in initial seed money that the Board allocated from the Community Facilities Fund. The
data shows that there is $26,628 remaining. It should be noted that, from an operating
prospective, the pilot program was profitable by $5,649. The negative variance in the seed
funding relates to non-operating expenses for facility improvements and non-disposal supplies
(as outlined in Table 2).

TABLE 4: REMAINING SEED MONEY FOR BAR AND GRILL (SEPTEMBER-DECEMBER EST.)

                                                                 Amount
 Seed Funding (Community Facilities Fund)                                    50,000

 Non-Operating Expenses (Table 2)                                           (29,021)

 Offset from Operating Profit (Table 3)                                       5,649

                             Total Remaining Funds $                         26,628



Attachment 1 contains the current food menu for the Bar and Grill. The menu was adjusted and
expanded several times during the pilot program to respond to customer demand.




                                                                                       Page 7 of 37
Restaurant and Bar Service Options

       Recommendation 1: Staff recommends that the Board authorize continued Bar
       and Grill services at the Lodge for the balance of the current fiscal year, which
       ends on April 30, 2011.

Below are details on two options for continued Bar and Grill service at the Lodge. These are:

Bar and Grill Service
     3-Days per Week
            - Weekly operation on Friday, Saturday and Sunday
     2-Days per Week
            - Weekly operation on Saturday and Sunday


Bar and Grill Service
The following options are not intended to prevent or have a significant impact on community
events that currently use the Lodge (i.e. Fiesta Day, 5/10K Runs, Fourth of July celebrations,
Taco Tuesday events, etc.). Additionally, under either option, it is envisioned that the Bar and
Grill will be open for select sporting events that fall outside of its regular operating schedule
(i.e. Super Bowl, MLB World Series, NASCAR Championships, College Bowl Games, Olympics,
World Cup, NBA Finals, etc.).

3-Days per Week
Under this option, the Bar and Grill will be open for a happy hour and dinner on Friday night
and provide lunch and dinner on Saturday and Sunday. The proposed hours of operation and
services are outlined in Table 5.

TABLE 5: 3-DAY BAR AND GRILL PROPOSED HOURS AND SERVICES

                                      Friday        Saturday       Sunday
 Hours of Operation                5pm - 11pm     11am - 11pm   11am - 9pm
                                     (6 hrs.)       (12 hrs.)     (10 hrs.)
 Plated Breakfast
 Breakfast Brunch
 5 Items or Less Breakfast Menu                                     √
 Lunch                                                     √        √
 Happy Hour Specials                    √
 Dinner                                 √                  √        √




                                                                                     Page 8 of 37
Based on the current revenue trend of $223 per hour, Table 6 provides a projected profit/loss
for operating the Lodge as a Bar and Grill 3-days per week. The data provides for an estimated
weekly profit of $654 (or $34,001 annually).

TABLE 6: P/L PROJECTION FOR BAR AND GRILL SERVICES 3-DAYS PER WEEK



 Weekly Revenue
 Weekly Operating Hours                                     28
 Hourly Revenue Est.                       $              223
 Projected Weekly Revenue                  $            6,244

 Weekly Expenses
 Weekly Staffing Cost                      $            2,749
 Departmental Overhead Offset (10%)        $              624
 Cost of Goods Sold (33%)                  $            2,061
 Supplies and Services (2.5%)              $              156
 Projected Total Expenses                  $            5,590

 Weekly Projected Profit/Loss              $               654

 Annual Projected Profit/Loss              $           34,001


2-Days per Week
Under this option, the Lighthouse Bar and Grill will be open for lunch and dinner on Saturday
and Sunday. The proposed hours of operation and services are outlined in Table 7.

TABLE 7: 2-DAY BAR AND GRILL PROPOSED HOURS AND SERVICES

                                         Saturday          Sunday
 Hours of Operation                    11am - 11pm      11am - 9pm
                                         (12 hrs.)        (10 hrs.)
 Plated Breakfast
 Breakfast Brunch
 5 Items or Less Breakfast Menu                                 √
 Lunch                                         √                √
 Happy Hour Specials
 Dinner                                        √                √




                                                                                  Page 9 of 37
Based on the current revenue trend of $223 per hour, Table 8 provides a projected profit/loss
for operating the Lodge as a Bar and Grill 2-days per week. The data provides for an estimated
weekly profit of $628 (or $32,636 annually).

TABLE 8: P/L PROJECTION FOR BAR AND GRILL SERVICES 2-DAYS PER WEEK

Weekly Revenue
Operating Hours                                       22
Hourly Revenue Est.                    $             223
Projected Weekly Revenue               $           4,906
Weekly Expenditures
Weekly Staffing Cost                   $           2,046
Departmental Overhead Offset (10%)     $             491
Cost of Goods Sold                     $           1,619
Supplies and Services (2.5%)           $             123
Projected Total Expenditures           $           4,278

Weekly Projected Profit/Loss           $             628

Annual Projected Profit/Loss           $          32,636


Entertainment
At this time, no on-site performers or entertainers are planned for the Bar and Grill.
Entertainment is currently provided via 15 flat screen monitors that feature satellite television
service and special sports packages provided by DIRECTV® (the leading service-provider for
television access to college and professional sporting events). For an annual budget of $1,800,
the Bar and Grill can subscribe to several DIRECTV® sports packages. Table 9 outlines these
options.




                                                                                    Page 10 of 37
TABLE 9: DIRECTV® SPORTS PACKAGES

     DIRECTV®               Season          Annual Cost                     Description
     Packages                                  (est.)
College Football     September - December          $250    Access to major College Football games
College Basketball   November - March              $250    Access to major College Basketball games
FOX Soccer Plus      Continuous                    $180    Access to international soccer and rugby
                                                           matches
Fuel TV              Continuous                 Included   Access to various skateboarding,
                                                           snowboarding, surfing, BMX, freestyle
                                                           motocross, and wakeboarding events
Grand Slam Tennis    January - October          Included   Access to major Tennis championships
                                                           including Australian Open, French Open,
                                                           Wimbledon and US Open
MLB EXTRA INNINGS    April - October               $300    Access to every professional Baseball game
NASCAR HotPass       February - November        Included   Access to every NASCAR Race
NBA League Pass      October - April               $200    Access to every professional Basketball game
NFL SUNDAY TICKET    September - January           $335    Access to every professional Football game
                                                           played on Sundays (currently subscribe)
NHL Center Ice       October - May                 $228    Access to nearly every National Hockey League
                                                           game
UFC Fights           Continuous                     var.   Access to various professional fights
WWE Matches          Continuous                     var.   Access to various professional wrestling
                                                           matches
X Games              Winter and Summer          Included   Access to extreme sporting event games



Marketing Assessment
Staff located 15 potential competitors within a 6 mile radius of the Lodge that provide similar
services as the Bar and Grill concept. Table 10 illustrates that while only 4 of the businesses
offer Sunday brunch, nearly all have restaurant facilities that include a full liquor license and a
sports themed bar. Nevertheless, the successful performance of the Bar and Grill pilot program
illustrates that the Canyon Lake community is supportive of the Lodge and is willing to
patronize it. It should be noted, however, that the “Sports Stop” restaurant and bar will soon
reopen within a 1 mile radius of the Lodge. The continued operation of the Bar and Grill at the
Lodge through April 2011 will demonstrate what effect, if any, the “Sports Stop” will have. We
are hopefully that a significant portion of the community continues to patronize the Lodge.
Additionally, the scenic location and accessibility of the Lodge distinguishes it from any
potential competitor.




                                                                                           Page 11 of 37
TABLE 10: POTENTIAL COMPETITORS

                                                             Services
    Potential Competitor                                                Sunday   Sports Themed
                                  Restaurant      Liquor License        Brunch        Bar
                                          Less than 1 Mile
 Canyon Lake Country Club              √                √                 √           √
 Pepe’s Mexican Restt./Bar             √                √                 √           √
 Lake House Tavern                     √                √                             √
 Sports Stop (opening soon)            √                √                 √           √
 Amato’s Italian Restaurant            √                √                             √
                                      Between 1 Mile to 3 Miles
 Grapes &Tomatoes                      √        √, beer/wine only
 Hana Sushi                            √        √, beer/wine only
                                      Between 3 Mile to 6 Miles
 Pit Stop Bar & Grill                  √                √                 √           √
 Don Jose Italian Restaurant           √                √                 √           √
 Annie's Cafe                          √        √, beer/wine only
 Denny's                               √        √, beer/wine only
 Coco's                                √        √, beer/wine only
 Casino Restaurant                     √                √                             √
 Beer Hunter Menifee                   √                √                             √
 Menifee Lakes Country Club            √                √                 √           √


Full-Service Lighthouse Restaurant
There appears to be a general interest in examining the feasibility of reinstating the Lighthouse
Restaurant as a full-service food and beverage facility, complete with standard hours for serving
breakfast, lunch and dinner. Therefore, staff recommends that the Board take the following
actions.

       Recommendation 2: Direct staff to develop an online survey to obtain member
       feedback and gauge willingness to support full-service restaurant operations at
       the Lodge, with the goal of providing the survey results to the Board prior to the
       adoption of the FY 2011-12 Budget in April 2011. CLPOA staff can develop,
       implement, and analyze the results of an online survey without an additional
       resource allocation from the Board. The workload will be absorbed by existing
       personnel and direct costs are projected to be less than $300.

Should the Lighthouse Restaurant return to a full-service facility, staff has developed proposed
hours, services, and menus for Board and community consideration. Table 11 identifies the
proposed hours of operation and services. Attachment 2 contains the proposed menus for
breakfast, lunch and dinner service.


                                                                                     Page 12 of 37
TABLE 11: 3-DAY FULL-SERVICE RESTAURANT AND BAR PROPOSED HOURS AND SERVICES

                                      Friday        Saturday         Sunday
 Hours of Operation                5pm - 11pm      8am - 11pm      8am - 9pm
                                     (6 hrs.)        (15 hrs.)      (13 hrs.)
 Plated Breakfast                                        √
 Breakfast Brunch                                                       √
 5 Items or Less Breakfast Menu
 Lunch                                                  √               √
 Happy Hour Specials                     √
 Dinner                                  √              √               √




                                                                                Page 13 of 37
Catering Services

       Recommendation 3: Authorize the reinstatement of catering services at the
       Lodge. Staff believes that there is a sufficient market for such services. The
       projected up-front costs are $20,500 to initiate this venture. This includes supply
       and equipment purchases as well as staff time for training and general
       preparation.

Prior to the closing of the Lighthouse Restaurant in 2008, catering services were provided at the
Lodge by the Food and Beverage Department. Since that time, event planners, clubs, and
members have used outside catering companies. Several members, event planners and clubs
have asked that the CLPOA to reinstate catering services. In addition, staff believes that there is
sufficient demand for a catering service. However, for such a venture to be financially feasible it
will be necessary to mandate that all events requiring food service use the CLPOA Food and
Beverage Department. This is the current practice at the Canyon Lake Country Club and was
the practice prior to closing the Lighthouse Restaurant in 2008. Any exceptions to this
requirement must be approved by the General Manager’s Office and is typically only granted
for cultural events when the menu selection cannot be sufficiently prepared by the Food and
Beverage Department.

Reinstatement of catering services will necessitate the purchasing of various kitchen and
serving equipment. The estimated cost of this equipment is approximately $16,500.
Attachment 3 contains a proposed equipment list, complete with desired quantities, itemized
prices and proposed vendors.

In addition, it is estimated that an additional $4,000 will be needed to cover costs associated
with supply and equipment purchases as well as staff time for training and general preparation.

Attachment 4 contains a proposed catering menu. Gratuity and tax are not included in the
menu prices. In addition, as per CLPOA policy, sanctioned clubs and committees will receive a
15% discount on all food and beverage items, with the exception of alcoholic beverages.


Financial Analysis
The typical event last 6 hours and requires 8 hours of staffing. Below are two tables that project
labor costs for Plated and Buffet events.




                                                                                      Page 14 of 37
TABLE 12: SAMPLE PLATED MEAL LABOR COST FOR A 6 HOUR EVENT (REQUIRES 8 STAFF HRS.)

       Position           No. of Staff      Hours         Loaded Hourly              Total
                                                              Wage
 Manager on Duty                     1               8             19.05                152.40
 Cooks                               2               8             13.32                243.84
 Dishwasher/Busser                   2               8               9.99               159.84
 Server                              3               8               8.88               213.12
                                                              Grand Total     $         738.48


TABLE 13: SAMPLE BUFFET MEAL LABOR COST FOR A 6 HOUR EVENT (REQUIRES 8 STAFF HRS.)

       Position           No. of Staff      Hours         Loaded Hourly              Total
                                                              Wage
 Manager on Duty                     1               8             19.05                152.40
 Cooks                               2               8             13.32                243.84
 Dishwasher/Busser                   1               8               9.99                79.92
 Server                              3               8               8.88               213.12
                                                              Grand Total $            689.28

Based on booking trends at the Lodge for catered events over the last three years, we project a
total of 125 events and 10,225 attendees at the events. Table 14 provides a projection of
catering events by category.

TABLE 14: PROJECTED ANNUAL CATERING EVENTS BY CATEGORY

     Event Type          Average Attendees       No. of Projected Events    No. of Projected Attendees
 Sanction club events                      75                         75                           5,625
 Weddings (Tier 1)                        150                         20                           3,000
 Weddings (Tier 2)                         75                         10                             750
 Other events (Tier 1)                     60                         10                             600
 Other events (Tier 2)                     25                         10                             250
                                         Total                       125                          10,225




                                                                                             Page 15 of 37
Table 15 provides a projection for annual catering revenue by category.

TABLE 15: PROJECTED ANNUAL CATERING REVENUE BY CATEGORY

         Event Type             Projected         No. of            15%          Total Projected
                                  Event         Projected         Discount          Revenue
                                Revenue          Events          (per event)
Sanction club events
    Breakfast Buffets               971.25              12        (145.69)                9,906.75
    Luncheons - Salad               746.25              24        (111.94)               15,223.50
    Lunch/Dinner Taco Bars          896.25              39        (134.44)               29,710.69
Weddings (Tier 1)                 3,700.00              20                               74,000.00
Weddings (Tier 2)                 1,800.00              10                               18,000.00
Other events (Tier 1)             1,017.00              10                               10,170.00
Other events (Tier 2)               398.75              10                                3,987.50
                                                     Grand Total (Annual)        $      160,998.44

Total projected annual expenditures to initiate catering services at the Lodge are approximately
$160,000. Table 16 provides an estimated profit and loss analysis for catering services.
TABLE 16: PROJECTED ANNUAL PROFIT/LOSS FOR CATERING SERVICES

                                                                  Amount
Revenue
Pre-Discount Projected Revenue                                         170,676
Post-Discount Projected Revenue (15% to sanctioned clubs)              160,998
Expenses
Projected Event Staffing Cost                                           87,636
Departmental Overhead Offset                                             6,000
Cost of Goods Sold                                                      56,323
Supplies and Services                                                   10,225
                                  Total Projected Expenses             160,184

Projected Annual Profit/Loss                                 $             814


As noted in the above Table, there is an estimated minimal profit of approximately $800. It
should be noted that this does not include revenue room rental fees, which are currently
budgeted at $19,000 for this fiscal year. This budgeted figure accounts for fee-based events and
does not include catered events sponsored by sanctioned clubs which are not charged room
rental fees, as per CLPOA policy.




                                                                                       Page 16 of 37
Attachment A: Bar and Grill Menu

Appetizers
                                       Southwest Eggrolls
  Filled with chicken, bell peppers, onions, corn and black beans. Served with sour cream and
                                        smoky salsa. 6.95

                                       Potato skins
  Our skins are loaded with melted cheese, crisp bacon, green onions, and sour cream. 5.95

                                        Hot Wings
     Jumbo chicken wings served with your choice of bleu cheese dressing or BBQ sauce.
                12 wings 9.95         18 wings 12.95        24 wings 15.95

                                        Fried Pickle Spears
                      Breaded pickle sticks served with ranch dressing. 5.95

                                     Jalapeno Poppers
    Breaded jalapeno peppers stuffed with cream cheese. Served with ranch dressing. 5.95

                                        Chicken Tenders
             Crisp breaded chicken tenderloins with ranch dressing or BBQ sauce. 7.95

                                      Garlic Parmesan Fries
                             Fresh garlic and parmesan cheese. 4.95

                                          Onion Rings
                          Beer battered and served golden brown. 4.95

                                         Sample Platter
 A huge platter of southwest egg rolls, potato skins, hot wings, fried pickles, jalapeno poppers,
                   chicken tenders, and onion rings. No substitutions please.
                                             13.95

          Chili Cheese Fries 5.95      French Fries 3.95       Sweet Potato Fries 3.95




                                                                                     Page 17 of 37
                                                                 Attachment A: Bar and Grill Menu


Breakfast (Served Sunday from 10:00 – 12:00 a.m.)

                                         Breakfast Burrito
 Three scrambled eggs with shredded cheddar and Monterey jack cheese, sautéed red onions,
Ortega chilis, hash browns, ham, apple wood smoked bacon, and breakfast sausage. Served in a
          large flour tortilla with our house made Pico De Gallo and sour cream. 7.95

                                     Breakfast Sandwich
One egg fried hard with your choice of sausage or bacon and aged cheddar cheese. Served on
                       an English muffin with golden hash browns 5.95

Salads

                                           Chicken Salad
   Crisp lettuce with garlic grilled chicken, Deli ham, red onion, grape tomatoes, cucumber,
     shredded cheddar and Monterey jack cheese with and your choice of dressing. 8.95

                                          Side Salad
  Crisp lettuce, red onion, cucumber, grape tomatoes and your choice of salad dressing. 4.95

Gourmet Sliders

Three Holten Ranch Angus beef sliders served on grilled rolls with your choice of French fries
                                  or sweet potato fries.

                                      Traditional sliders
              Grilled red onion, American cheese, bread and butter pickles. 8.95

                                        El Diablo Sliders
    Grilled red onion, roasted red bell pepper, pepper jack cheese and chipotle aioli. 8.95

                                     Gun Slinger Sliders
Grilled red onion, sweet BBQ sauce, apple wood smoked bacon, aged cheddar cheese, topped
                                  with an onion ring. 8.95

Wraps and stuff
                  Served with your choice of French fries or sweet potato fries.

                                  Chicken Cordon Bleu Wrap
 Tender sliced ham, crisp chicken tenders, Swiss cheese, shredded lettuce, and ranch dressing.
                                             7.95
                                        Fish and Chips
      Tender beer battered halibut filets served with French fries and tartar sauce. 9.95



                                                                                    Page 18 of 37
                                                                 Attachment A: Bar and Grill Menu


                                       Chili Cheese Dog
   Three mini dogs with Chili con carne, shredded cheddar cheese and diced red onion. 5.95

                                       Chicken Quesadilla
   Seasoned grilled chicken with garlic, red onion, Ortega chili, fire roasted red pepper, crisp
bacon, shredded cheddar and Monterey jack cheese. Served with sour cream and Pico De Gallo.
                                              7.95

                                     Vegetarian Quesadilla
Red onion, Ortega chili, fire roasted red pepper, shredded cheddar and Monterey jack cheese.
                        Served with sour cream and Pico De Gallo. 6.95




                                                                                    Page 19 of 37
                                 Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


                    Lighthouse Restaurant Plated Breakfast Menu

Specialties

Eggs Benedict are served with your choice of hash browns or potatoes O’Brien and toast.

Crab Cake Benedict
One crab cake topped with two poached eggs and hollandaise sauce. 8.95

Florentine Benedict
Toasted English muffin with grilled tomatoes, wilted spinach, poached eggs and hollandaise.
8.95

Classic benedict
Toasted English muffin with Canadian bacon, poached eggs and hollandaise sauce. 8.95

Breakfast Skins
Potato skins stuffed with scrambled eggs, bell peppers, onions, and melted cheese. 6.95

Breakfast Burrito
Three scrambled eggs, bacon, sausage, red onion, Ortega chili, and hash browns. 7.95

Lighthouse Breakfast
Two eggs cooked to order, two sausage links, two strips of bacon and two pancakes. 7.95

                                      From the Griddle

                    Served with whipped butter and Vermont maple syrup

                     Short Stack 5.95                    Full Stack 6.95
                                    Add Blueberries 1.50

                                      French Toast
          With whipped butter and Vermont maple syrup. (1) 2.95 (2) 5.95 (3) 7.95

                                 Caramel Pecan French Toast
                                 Crème Brulee battered 6.95




                                                                                     Page 20 of 37
                                 Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


Healthy Selections

Old Fashioned Oatmeal Served with brown sugar, California raisins, and cream. 4.95

Rise and Shine
Three scrambled egg whites with cottage cheese and sliced tomatoes. 5.95

Fruit Parfait
Fresh berries with crunchy granola and vanilla yogurt. 5.95

Seasonal fruit cup 3.95 bowl 6.95

Omelets

Our three eggs omelets are served with hash browns or potatoes O’Brien and toast. Egg beaters
and egg whites are available upon request.

House – Sausage, bell pepper, onion, salsa, and cheese. 8.95

Three Cheese – Cheddar, Monterey Jack, and Swiss cheese. 7.95

Vegetarian – Roasted red bell peppers, tomato, onion, mushrooms, and cheese. 7.95

Spinach – Spinach, mushrooms, and Swiss cheese. 7.95

Colorado – Ham, bell peppers, onions, and cheese. 8.95

ABC – Avocado, bacon, and cheese. 8.95

Texan – our house chili and cheese, topped with red onion. 8.95

Baha – Chorizo, Ortega Chili, onions, tomato and shredded cheese. Topped with sliced avocado
and served with Pico De Gallo. 8.95

Kitchen Sink – Tomato, bell pepper, onion, mushrooms, bacon, sausage, and shredded cheese.
8.95

                     Lighthouse Restaurant Sunday Brunch Menu

                               All entrees include the following
                                        Shrimp Cocktail
                             Buttermilk Pancakes and French toast
                                    Roasted Potato Medley


                                                                                     Page 21 of 37
                              Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


                      Garden Salad with assorted salad dressings
                                  Assorted cold salads
                                   Fresh Fruit Display
                    Mini Croissants and breakfast breads with butter
                             Assorted pastries and desserts

                   Add Champagne to your brunch experience for 3.95
                             Bottomless Mimosas 5.95

                                 Plated Brunch Entrees

                              Traditional Eggs Benedict
      Poached eggs, Canadian bacon, English muffins, and hollandaise sauce 19.95

                                Crabbycake Benedict
          Poached eggs with Canadian bacon, crab cakes and hollandaise 21.95

                                    Eggs Rockefeller
    Poached eggs, fried oysters, English muffins, and Creole hollandaise sauce. 21.95

                                     Filet Benedict
         Poached eggs, beef tenderloin medallions, and hollandaise sauce 25.95

                                    Eggs Sardou
   Poached eggs with sautéed spinach, artichoke hearts, and hollandaise sauce 21.95

                                     Huevos rancheros
 Refried beans, Spanish rice, corn tortillas, chorizo, shredded cheddar and Monterey jack
            cheese, Pico De Gallo, sour cream, and two over easy eggs 22.95

                                  Tableside Omelets
 Choice of ingredients: ham, bacon, sausage, shrimp, crab meat, mushrooms, tomatoes,
           jalapeños, green peppers, red peppers, onions, and cheeses. 19.95

                                       Steak and Eggs
                 8oz flat iron steak cooked to order with two eggs 22.95

                                    Country Brunch
Two eggs cooked to order with four strips of bacon and a biscuit with country gravy 20.95

                                       Kids Brunch
                              Includes orange juice or milk
                                (8 and under only please)



                                                                                  Page 22 of 37
                                  Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


                          Scrambled eggs with cheese and bacon 7.95

                                 Tableside two egg omelet 7.95

                             Chicken tenders and French fries 8.95

                                Cheese and egg quesadilla 7.95


                           Lighthouse Restaurant Lunch Menu

Appetizers
                                       Southwest Eggrolls
  Filled with chicken, bell peppers, onions, corn and black beans. Served with chipotle ranch
                                          sauce. 6.95

                                       Shrimp cocktail
 Tiger shrimp served with horseradish cocktail sauce, avocado, and fresh lemon wedge. 10.95

                                       Potato skins
  Our skins are loaded with melted cheese, crisp bacon, green onions, and sour cream. 6.95

                                        Hot Wings
 Chicken wings served with your choice of lemon pepper, buffalo sauce, honey bbq sauce, or
           garlic parmesan. Served with carrots, celery and blue cheese dressing.
                      12 wings 9.95 18 wings 12.95 24 wings 15.95

                                           Calamari
                    Breaded calamari rings with warn marinara sauce. 7.95

                                          Bruschetta
 Fresh roma tomatoes, basil, extra virgin olive oil and garlic on toasted Italian bread. Drizzled
                         with 25 year old balsamic vinegar. 7.95


                                         Irish Nachos
  Crisp corn tortillas covered with melted cheese, green onions, bacon, and a dollop of sour
                                         cream. 7.95

                                         Sample Platter
A huge platter of southwest egg rolls, potato skins, hot wings, chicken tenders, and onion rings.
                               No substitutions please. 14.95




                                                                                      Page 23 of 37
                                      Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


            Chili Cheese Fries 5.95       French Fries 3.95        Sweet Potato Fries 3.95

Salads
                                      Apple Walnut Salad
  Crisp hearts of romaine, roasted chicken breast, Fiji apples, crumbled blue cheese, walnuts,
                     golden raisins and honey balsamic vinaigrette. 10.95

                                   Strawberry Passion Salad
   Fresh spinach, strawberries, pignolis, and goat cheese with champagne vinaigrette. 10.95
                                 Add grilled chicken breast 2.00

                                           Caesar Salad
         Crisp hearts of romaine, shaved parmesan and croutons with Caesar dressing. 7.95
                                      Add Chicken breast 9.95

                                          Side Salad
  Crisp lettuce, red onion, cucumber, grape tomatoes and your choice of salad dressing. 4.95


Gourmet Sliders
Three Holten Ranch Angus beef sliders served on grilled rolls with your choice of French fries
                                  or sweet potato fries.

                                        Traditional sliders
                Grilled red onion, American cheese, bread and butter pickles. 8.95

                                         El Diablo Sliders
     Grilled red onion, roasted red bell pepper, pepper jack cheese and chipotle aioli. 8.95

                                      Gun Slinger Sliders
 Grilled red onion, sweet BBQ sauce, apple wood smoked bacon, aged cheddar cheese, topped
                                   with an onion ring. 8.95

                                          Chili Cheese Sliders
          Chili Con Carne, Ortega chili, shredded cheddar and Monterey jack cheese. 8.95

                                     Black and Blue Sliders
             Crumbled blue cheese, apple wood smoked bacon, A.1 steak sauce. 8.95

Sandwiches, Wraps, and stuff
               Served with your choice of French fries or sweet potato fries

                                        Salmon Club Sandwich



                                                                                          Page 24 of 37
                                Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


 Charbroiled salmon served on a ciabatta roll with applewood smoked bacon, sliced tomato,
                crisp lettuce, basil, sautéed red onion and mayonnaise. 13.95

                                   Chicken Cobb Sandwich
Grilled chicken breast, applewood smoked bacon, avocado, Blue cheese dressing, crisp lettuce
                     and garlic mayonnaise on a grilled ciabatta roll. 12.95

                                    Crisp Chicken Wrap
                   Chicken tenders, romaine lettuce, ranch dressing. 6.95

                                    Chicken Caesar Wrap
      Grilled chicken breast, romaine lettuce, Caesar dressing, parmesan cheese. 6.95

                                     Chicken BLT Wrap
 Grilled chicken breast, apple wood smoked bacon, crisp lettuce, tomato, mayonnaise. 7.95

                                        Fish and Chips
      Tender beer battered halibut filets served with French fries and tartar sauce. 9.95

                                      Chili Cheese Dogs
  Three mini dogs with Chili con carne, shredded cheddar cheese and diced red onion. 5.95


                          Lighthouse Restaurant Happy Hour
                                          $4.00
                                       Potato skins
    Our skins are loaded with melted cheese, crisp bacon, green onions, and sour cream.

                                              $4.00
                                         Irish Nachos
  Crisp corn tortillas covered with melted cheese, green onions, bacon, and a dollop of sour
                                             cream.

                                             $5.00
                                      Southwest Eggrolls
 Filled with chicken, bell peppers, onions, corn and black beans. Served with chipotle ranch
                                             sauce.

                                           $5.00
                                          Calamari
                      Breaded calamari rings with warn marinara sauce.




                                                                                    Page 25 of 37
                                  Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


                                            $6.00
                                       Shrimp cocktail
    Tiger shrimp served with horseradish cocktail sauce, avocado, and fresh lemon wedge.


                            Lighthouse Restaurant Kids Menu

                                      Build your own pizza
We bring all the ingredients to your table and your child can build their own pizza. We’ll bake it,
                                       slice it, and serve it!
      Cheese, pepperoni, pineapple, ham, black olives, Italian sausage, red onions 7.95


          The following items are served with your choice of fresh fruit or French fries

                                      Cheeseburger
             1/3 pound cheeseburger with lettuce, tomato, onion, and pickle 5.95

                                    Kid’s mini hot dogs 4.95

                                   Grilled Chicken Breast 5.95

                                      Chicken Tenders 5.95

                                 Grilled Cheese Sandwich 4.95

                                Kraft Macaroni and Cheese 3.95



                           Lighthouse Restaurant Dinner Menu

Pasta and Pizza
                               Pasta Pomodoro (Gluten Free)
 Gluten free penne pasta tossed with tomatoes, garlic, spinach, mushrooms, olive oil, pignolis,
                       and topped with fresh parmesan cheese. 10.95
                                  Add Grilled Chicken 4.00
                                   Add Grilled Shrimp 6.00


                                   Chicken Carbonara
Sautéed chicken, sweet peas, applewood bacon, and mushrooms in a roasted garlic parmesan
                          cream sauce over penne pasta. 14.95




                                                                                      Page 26 of 37
                                   Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


                                             Ciao Bello
             Fresh basil, tomato, garlic, Mozzarella cheese, fresh tomato sauce. 14.95

                                        Pollo Resistance
           EVOO, barbecued chicken, red onion, fresh cilantro, Mozzarella cheese. 15.95

                                          Amore Roma
              Pepperoni, Italian sausage, mushrooms, red onion, black olives. 16.95

                                            Pesto Pinolas
           Basil pesto, Pinolas, fresh tomato, artichoke hearts, Mozzarella cheese. 15.95


Entrées
                      Pan Roasted Sea Bass with Fresh Herb Crème Fraiche
                           Rice pilaf and seasoned vegetables 16.95

                          Roasted Bell Pepper Pesto Grilled Swordfish
Fire roasted red bell peppers, pesto marinated swordfish, rice pilaf, seasoned vegetables. 17.95

                                 Cedar Plank King Salmon
 Glazed with orange bbq sauce and served with garlic mashed potatoes and asparagus. 19.95
                                    Beef Short Rib Osso Bucco
    Braised short rib with pasilla and chipotle chili’s, espresso and red wine, garlic mashed
                             potatoes, seasoned vegetables. 19.95

                                       Steak Neptune
    8oz. Filet mignon, jumbo shrimp, asparagus, béarnaise sauce, mashed potatoes. 26.95

                                      12 oz New York Strip
   Frizzled onions, roasted garlic herb butter, port wine demi glace, baked potato, seasoned
                                        vegetables. 21.95

                                 8 oz Tuscan Flat Iron Steak
Garlic herb rub, Gorgonzola butter, balsamic onion jam, mashed potato, seasoned vegetables.
                                            16.95


Desserts

                                    New York Cheesecake
  Philadelphia cream cheese, fresh eggs and heavy cream. Served with raspberry coulis. 5.95



                                                                                       Page 27 of 37
                               Attachment B: Proposed Lighthouse Restaurant Menus (Full-Service)


                                     Bananas Foster
Sliced bananas sautéed in Meyers Rum, brown sugar and butter prepared to order and served
                            over French Vanilla ice cream. 5.95

                          Flourless Chocolate Cake (gluten free)
                             With vanilla créme anglaise. 5.95

                                Seasonal Fruit Cobbler
                      Served warm with vanilla bean ice cream. 4.95

                                 Chocolate Mousse Cake
                            Served with raspberry sauce. 5.95

                                       Crème Brulee
                  Served with fresh fruit and vanilla bean ice cream. 5.95




                                                                                   Page 28 of 37
Attachment C: Proposed Equipment List

                                        Case     Price /                          Proposed
         Description       Item #                        Quantity   Total Price
                                        Size       CS                              Vendor
  1 China Plate          8583049      1 DZ        103.99      10      1,039.90       US Foods
  2 China Saucer         8585242      2 DZ         83.99        5       419.95       US Foods
  3 China Cup            8585148      3 DZ         83.99        3       251.97       US Foods
  4 China Soup           8583536      1 DZ         89.99        8       719.92       US Foods
  5 China Soup           8583064      3 DZ         85.99        4       343.96       US Foods
  6 China Pasta          8584724      1 DZ        106.99        4       427.96       US Foods
  7 China Bread          8585713      3 DZ         98.99        7       692.93       US Foods
  8 Cold Buffet Bar      6344766      1 Each     2599.00        1        2599        US Foods
  9 Toaster              8544728      1 Each      369.00        2       738.00       US Foods
 10 Silver Platters      644197       1 Each       31.00        3        93.00       US Foods
    Food Container
 11                      5255567      1 Each       24.00       6        144.00        US Foods
    Lid
 12 Food Container       3090477      1 Each       32.00       6        192.00       US Foods
 13 Soup Warmer          6172704      1 Each      229.00       2        458.00       US Foods
                                                                                    Restaurant
 14 Salad Prep table     TSSU-72-18   1 Each     2,695.10      1      2695.10
                                                                                        Source
 15   Hobart Whip        n/a          1 Each          n/a      1          n/a              n/a
 16   Reach In Freezer   6496525      1 Each     1,800.00      1      1800.00        US Foods
 17   Coffee Pot         7331028      1 Each        96.49      2       192.98        US Foods
 18   Coffee Pot         1331669      1 Each        96.49      2       192.98        US Foods
 19   Full Pan 2.5”      7129752      Set of 6     154.49      1       154.49        US Foods
 20   Full Pan 4”        7014301      Set of 6     209.00      1       209.00        US Foods
 21   Full Pan 6’        1129766      Set of 6     309.00      1       309.00        US Foods
 22   Sauce Pan 4.5Qt    7329691      1 Each        37.19      4       148.76        US Foods
 23   Sauce pan 7Qt      3329703      1 Each        56.49      3       169.47        US Foods
 24   Sauce Pan 10 Qt    2329696      1 Each        69.99      2       139.98        US Foods
 25   Pot 16 Qt          5059076      1 Each        63.99      1        63.99        US Foods
 26   Pot 20 Qt          6179998      1 Each        71.49      1        71.49        US Foods
 27   Sautee Pan 12”     LIN4012      1 Each        37.95     15       569.25         Acemart
 28   Pizza Pan 17”      AMM18717     1 Each         5.25     10        52.50         Acemart
                         RSHP177A-
 29 Pizza Cutter                      1 Each       17.98       1         17.98        Acemart
                         CP
 30   Omelet Pan         1301274      1 Each       25.59       3         76.77        US Foods
 31   Water Glass        25809        4 DZ         74.50       2        149.00        US Foods
 32   Dinner Fork        9433749      1 DZ          8.79      10         87.90        US Foods
 33   Dinner Spoon       3433752      1 DZ          6.79      10         67.90        US Foods
 34   Dinner Knife       5433750      1 DZ         14.90      10        149.00        US Foods



                                                                                  Page 29 of 37
                                                      Attachment C: Proposed Equipment List


35 Spoon Soup            8717183     1 DZ     14.90       20       298.00         US Foods
36 Knife, Steak          1330695     1 DZ      4.97       20        99.40         US Foods
   Salt and Pepper
37                       9007519     2 DZ     81.00         2      162.00         US Foods
   Shaker
38 Tray, Server          COP3016     1 Each   13.98       10       139.80         Acemart
39 Pan Grate Full size   AAAPG10     1 Each    4.98        6        29.88         Acemart
40 China Cap 12”         AAACCS12C   1 Each   28.98        2        57.96         Acemart
41 Pepper Mill           444828      1 Each   62.49        3       187.47         US Foods
                                                  Grand Total $16,412.63




                                                                              Page 30 of 37
Attachment D: Proposed Catering Menu

Below is the proposed catering menu for the Lodge.

Additional notes:
        As per CLPOA policy, sanctioned clubs and committees will receive a 15% discount on all food
        and beverage items, with the exception of alcoholic beverages.
        Gratuity and tax are not included in the following prices.

Breakfast Buffets
                        Breakfast buffet $12.95 per person (minimum of 25 people)

                                         Fresh Fruit Platter
                        Mellon, red and green grapes, pineapple, and strawberries

                                          Bakery Selections
                                            Assorted Danish
                              Muffins, breakfast breads, and mini croissants
                                        Butter and assorted jellies

                                    Scrambled eggs with cheese

                                         Breakfast meats
                                             Select two:
                                          Grilled ham steak
                                       Apple wood smoked bacon
                                         Grilled sausage links
                                           Corned beef hash

                                               Starch
                                             Select two:
                                             Hashbrowns
                            Medley of Yukon, red, purple, and sweet potatoes
                            Country fried potatoes with peppers and onions


                                                 Juice
                                              Select one:
                                                 Apple
                                                Orange
                                            PineappleGuava

                                           Fresh Brewed
                                           Coffee and hot tea
                 Compliment your breakfast buffet with the following selections


                                                                                         Page 31 of 37
                                                                      Attachment D: Proposed Catering Menu



                                   Omelet Station $ 3.00 per person
 Includes shredded cheese, diced onion, diced bell peppers, fresh sliced mushrooms, bacon crumbles, breakfast
                  sausage, pit ham, bay shrimp, jalapeno peppers, and fresh Pico De Gallo

                           Mini Belgian waffle station $ 3.00 per person
                           Includes fresh sliced strawberries, and whipped cream

                                   Eggs Benedict $ 2.00 per person

              Buttermilk pancakes with Vermont maple syrup $ 2.00 per person

                             Texas style French toast $ 2.00 per person

                                 Quiche Lorraine $ 1.95 per person
                               Includes bacon, Swiss cheese, onion, and cream


                                         Other Breakfast items

                                     Continental breakfast $ 6.95
                                  Breakfast breads, Danish, bagels, butter,
                                       Cream cheese, coffee, juice, tea

                                   Light Breakfast Buffet $10.95
             Scrambled eggs with cheese, choice of bacon or sausage, and croissants with butter


                                      Add fresh Fruit $ 1.50 per person


Hors D’oeuvres (displayed)
                                          All prices are per person

                                            BAKED BRIE
                          Puff pastry wrapped brie wheel, baked and served with
                                honey, toasted almonds and French bread
                                                 $ 2.95

                                          SMOKED SALMON
                    Displayed as a rose bouquet with traditional garnish, dill sour cream,
                                    whole grain mustard and toast points
                                                  $ 4.95




                                                                                                  Page 32 of 37
                                                                   Attachment D: Proposed Catering Menu


                                       FRESH FRUIT
                   Sliced pineapple, honeydew melon, green grapes, red grapes,
                                      And fresh strawberries
                                              $2.25

                                 VEGETABLE CRUDITE
                        Carrots, celery, cauliflower, broccoli, bell peppers,
                                    cherry tomatoes, ranch dip
                                               $ 1.75

                                   CHEESE DISPLAY
                    Cheddar, Swiss, pepper jack, gourmet cracker assortment
                                             $ 2.50

                              SPINACH-ARTICHOKE DIP
                                 Garlic toasted pita wedges
                                           $ 2.25

                          CRAB-BLUE CHEESE-OLIVE DIP
                                Toasted French bread
                                       $ 2.75


Hors D’oeuvres (displayed or passed butler style)
                                    All prices are per 25 pieces

                                             HOT
                         Mini Crab cakes with sweet chili aioli $ 50.00
                        Garlic Grilled Pita with Olive tapenade $ 40.00
                         Pesto Chicken Wrapped in Prosciutto $ 50.00
                                 Mini Beef Wellington $ 85.00
                                   Swedish Meatballs $ 40.00
                                Bacon Wrapped Scallops $ 64.00
                                  Vegetable Quesadilla $ 45.00
                           Bruschetta with Fresh Mozzarella $ 40.00
                           Chicken Satay with teriyaki Sauce $ 75.00
                    Potato Pancakes with Sour Cream & apple sauce $ 45.00
                          Italian Sausage Stuffed Mushrooms $ 55.00
                                Crab stuffed Mushrooms $65.00

                                            COLD
                            Chilled Jumbo Shrimp Cocktail $ 110.00
                          Deviled Eggs with Chives and Dijon $ 35.00
                                Smoked Salmon Canapé $ 80.00
                           Strawberries Dipped in Chocolate $ 55.00
                                 Prosciutto and Melon $ 60.00
         Egg salad, smoked salmon, tuna salad, and chicken salad tea sandwiches $45 .00


                                                                                          Page 33 of 37
                                                                  Attachment D: Proposed Catering Menu


Luncheon Menu
                 All luncheon entrees include tossed salad with balsamic vinaigrette,
                               warm rolls with butter, coffee and tea

                                 CHOICE OF ONE STARCH
                                    Garlic whipped potatoes
                                   Herb roasted red potatoes
                                            rice pilaf

                              CHOICE OF ONE VEGETABLE
                                    Green beans almandine
                                Brown sugar glazed baby carrots
                                   Buttered garden medley
                                      Grilled Asparagus

                         CENTER OF THE PLATE SELECTIONS
                                         Three choices maximum
                          8 oz sirloin steak with caramelized onions $ 14.95
                                         Beef stroganoff $ 11.95
                                Braised pot roast, vegetable jus $ 13.95
                                 Chicken and mushroom crepes $ 12.95
                     Spinach-feta stuffed chicken breast, artichoke cream $ 13.95
                            Dijon crusted salmon fillet, dill sauce $ 15.95
                             Pork scaloppini, orange-pecan glaze $ 13.95

                                    LUNCHEON SALADS

                                 Caesar Salad with Chicken $ 9.95
                 Chopped romaine lettuce, Caesar dressing, croutons, parmesan cheese,
                             Seasoned grilled chicken and garlic bread

                                         Cobb Salad $9.95
             Mixed greens topped with diced tomatoes, bacon bits, blue cheese crumbles,
                       hard boiled egg, avocado and seasoned grilled chicken


Buffet Dinners
                                        Custom Buffets
                    Buffet includes served house salad with balsamic vinaigrette,
                            warm dinner rolls with butter, coffee and tea

                                      Choice of one starch
                                            Baked potato
                                      Garlic whipped potatoes
                                      Herb roasted red potatoes
                                             Rice pilaf
                                       Twice baked potatoes




                                                                                          Page 34 of 37
                                                                      Attachment D: Proposed Catering Menu


                                         Choice of one vegetable
                                           Green beans almandine
                                       Brown sugar glazed baby carrots
                                          Buttered garden medley
                                             Grilled Asparagus

                                          Choice of two entrees
                                              Trout Almandine
                                    Teriyaki marinated grilled flank steak
                                               Chicken marsala
                                   Sonoma County marinated chicken breast
                             Apple and almond stuffed chicken breast with veloute
                                              Seafood Newburg
                                       Roasted pork loin with apple jus
                                             $ 15.95 per person

                                           Choice of two entrees
                                    Sautéed salmon with tomato-basil caulis
                                 Crab stuffed sole fillet with lemon cream sauce
                            Spinach-feta stuffed chicken breast with artichoke cream
                                    Chicken cordon blue with sauce supreme
                                    Grilled pork tenderloin with mustard jus
                                         Roasted prime rib of beef au jus
                                     Teriyaki marinated grilled flank steak
                                               $ 17.95 per person

                                            Optional desserts
                                     Dutch apple pie with vanilla ice cream
                                          New York style cheesecake
                                            German chocolate cake
                                                 Carrot cake
                                              $ 2.95 per person

                                       Taco Bar Buffet $11.95
Taco meat, warm corn and flour tortillas, Mexican rice, refried beans, lettuce, tomatoes, diced onion, cheese,
                                 salsa, sour cream and jalapeno peppers

                              Three Cheese Lasagna Buffet $13.95
               Ground beef and Italian sausage or spinach lasagna with garlic bread, garden
                                       salad, and Italian dressing

                                       Barbeque Buffet $15.95
½ pound Hamburgers or cheeseburgers, ¼ pound all beef hot dogs, marinated chicken, warm buns, fiesta corn,
     baked beans, choice of two salads: cole slaw, potato salad, macaroni salad or fresh seasonal fruit.




                                                                                                 Page 35 of 37
                                                             Attachment D: Proposed Catering Menu


                                   Pasta Buffet $16.95
                 Three different pastas with meat sauce, marinara sauce and
                  Alfredo sauce, meatballs, Italian sausage, chicken, shrimp,
           mushrooms, chopped tomatoes, broccoli, garlic pesto sauce, garlic bread and
                       garden salad with choice of two salad dressings

                                    Optional desserts
                             Dutch apple pie with vanilla ice cream
                                  New York style cheesecake
                                    German chocolate cake
                                         Carrot cake
                                      $ 2.95 per person

Plated Dinners
                   All dinners include tossed salad with balsamic vinaigrette,
                          warm dinner rolls with butter, coffee and tea

                              CHOICE OF ONE STARCH
                                      Baked Potato
                                 Garlic whipped potatoes
                                Herb roasted red potatoes
                                        Rice pilaf
                                  Twice baked potatoes

                           CHOICE OF ONE VEGETABLE
                                 Green beans almandine
                             Brown sugar glazed baby carrots
                                Buttered garden medley
                                   Grilled Asparagus

                         CENTER OF PLATE SELECTIONS
                               Three choices maximum

                           8 oz roasted prime rib of beef au jus $ 19.95
                        6 oz roasted beef tenderloin, cabernet jus $ 23.95
                        8 oz roasted beef tenderloin, cabernet jus $ 25.95
                 8 oz char broiled New York strip loin, béarnaise Sauce $ 21.95
                        Chicken cordon blue with sauce supreme $ 13.95
                           Champaign rosemary chicken breast $ 13.95
                         8 oz roasted pork loin, apple-onion jus $ 14.95
                                 Seared salmon Provencal $ 18.95




                                                                                         Page 36 of 37
                              Attachment D: Proposed Catering Menu


OPTIONAL EMBELLISHMENTS
      Prices are per person

      Shrimp cocktail $ 7.95
       Soup Du Jour $ 2.95
     Side Caesar salad $ 1.95
      Fresh fruit cup $ 2.25
    Lemon cream tartlets $ 2.95




                                                     Page 37 of 37

								
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