Warwick Country Club 394 Narragansett Bay Avenue Warwick, RI 02889 401-739-0550 Fax 401-737-3410 Warwick Country Club has facilities available for banquets, dinner- dances, wedding receptions, corporate and charity golf outings, and business meetings, etc. The Club was established by a group of influential Rhode Is- landers in 1924 and was originally a yacht club. Today our members enjoy a Donald Ross designed eighteen hole golf course, pool, tennis courts, and complete dining facilities. The Club is located on picturesque Warwick Neck overlooking Narragan- sett Bay. Our facilities offer a spectacular view of the Bay including both the Jamestown and Newport Bridges. Warwick Country Club Availability and Facilities The Warwick Country Club is available to non-members for six hours on Saturdays and Sundays, March thru December. (Excluding Memorial Day and Labor Day weekends) pm. During June, July and August ~ Saturday’s ~ dinner must be served by 5:30 pm. Maximum number of guests in attendance 175. Please contact the Sales Manager for more information. Entertainment must end one half hour before the conclusion of the event. Bar service will end with the conclusion of your entertainment. Beyond a six hour period an additional fee will be incurred of $500.00 per hour. Usage of the Club’s private facilities includes the dining room, dance floor and outdoor deck. We will be happy to assist you with all of your arrangements before and during your function, including recommendations for professionals in our area, menu selections and your floor plan. Reservation of Your Date A deposit of five thousand dollars is required for the reservation of our facility for a wedding reception. The five thousand dollar payment consists of a forty five hundred dollar rental fee and state tax, with the balance of the payment to be applied to your final bill after your event. We cannot reserve any date until the full deposit has been received. Please note that in the event of the non- non-transferable. cancellation of your reservation, the entire deposit is non-refundable and non-transferable Additionally the Club requires a minimum spend on food and beverage of fifty five dollars per person. All prices are subject to 20% Service Charge, 3% Capital Surcharge and RI State 7% Sales Tax and 1% Restaurant Tax. All prices are Subject to change. Once You Have Reserved Your Date Once you have reserved a date for your function, you are requested to make an appointment with us to discuss arrangements. This appointment should be made three months prior to the date of your function. If you should have any questions following the booking of your date, please do not hesitate to call. A guaranteed number of dinners will be required ten days prior to the date of your function. This is the number of guests, including the bridal party, band and photographer, if you choose to offer them dinner. At this time an estimate of your bill will be prepared, and an appointment will be made for a meeting with us during the week preceding your function. At this meeting, all details and information will be checked. You are required to pay the entire estimate with a certified check or money order at that time. time. Any difference will be billed or returned to you with the final itemized bill. The following pages contain some forms, which should be helpful in the planning and execution of your event. Included is a planning sheet, a floor plan of our dining room, and a reminder sheet. Please complete the planning sheet and bring it to your planning session. Preparing Seating Arrangements and Place Cards Our tables consist mainly of 60” round maximum of 8 guests (there are 14 table of 8 in the room at all times accommodating 114 guests) and 72” round (accommodates up to 12 guests). Please plan your seating chart according to these requirements. Please complete your seating chart prior to your final appointment. If you would like a head table (traditional long 2-10 people or a round table maximum 10 people) please diagram the seating arrange- ment of your attendants. Complete the rest of the seating chart by filling in the table number and the number of guests at each table. For example: Table number Number: Number of guests Guests: Meal Choices 6 beef (if applicable) 6 chicken Place Cards order, Your completed place cards, in alphabetical order with the head table separate, are required at your final planning meeting (see reminder sheet). If you have offered a choice for your main course, please note with a colored “dot” each guest’s (or couple’s) meal choice on the back of their place card. For example: Mr. J. Smith & Guest Table #5 front of place card back of place card Examples of colored dot coordinates: blue = fish red = beef yellow = chicken Hors d’ Oeuvres All items are priced per 100 pieces unless otherwise indicated. Some of the items below may be passed while others are more suited to stationary displays. Hot Selections Cold Selections Stuffed Mushroom Caps Shrimp Cocktail $235.00 vegetable stuffing $115.00 Assorted Canapes on Toast Points $220.00 ham and cheese stuffing $115.00 seafood, beef and cheese Antipasto Skewers $185.00 Scallops and Bacon $265.00 mozzarella balls, artichokes, olives and sundried Spinach and Feta Cheese tomatoes on a skewer in Phyllo $175.00 Celery, Cucumber & Tomato Platter $115.00 Vegetarian Egg Rolls $145.00 with herb cream cheese stuffing with spicy plum sauce Baby Stuffed Artichokes $170.00 Stationary Items served with marinara sauce Cheese Display $185.00 assorted domestic and imported cheeses Stationary Items garnished with fresh fruit and crackers Chicken Fingers $130.00 Fresh Fruit Display $185.00 served with honey dijon sauce seasonal melons, berries and grapes Chicken Wings $125.00 Fresh Vegetable Display $165.00 choice of bbq, buffalo or spicy plum assorted seasonal vegetables served with dip Mesquite Chicken Quesadillas $170.00 Chocolate Dipped Strawberries $165.00 with sour cream and salsa Antipasto Tray $250.00 Italian Bruschetta $130.00 traditional Italian meats and cheeses fresh mozzarella, seasoned with assorted vegetables, olive tomatoes, garlic and olive oil oil vinegars and Italian bread (serves 60) Potato Wrapped Shrimp $215.00 Pineapple and Strawberry Trees $150.00 served with a spicy plum sauce one of each, served with chocolate Baked Clams Casino $175.00 dipping sauce and confectionary sugar cracker crumbs and bacon Rhode Island Clam Cakes $115.00 Red or White Chowder $140.00 Mini Maryland Crab Cakes $185.00 served with tartar sauce Gourmet Selections All items are priced per 100 pieces unless otherwise indicated. Some of the items below may be passed while others are more suited to stationary displays. Hot Selections Cold Selections Mini Beef Wellingtons $285.00 Cheese and bite-size beef tenderloin accented with Dried Fruit Canape Cup $275.00 mushroom duxelle & wrapped in pastry Fruit Canape Cup $275.00 Shrimp Plantain Skewer $295.00 served with a honey yogurt dip breaded shrimp in a plantain Fresh Asparagus $175.00 and rum coating wrapped with roast beef and Fig and Goat Cheese $225.00 horseradish mayonaise served on a focaccia flat bread Grilled Vegetable Canape Cup $275.00 Chicken Marsala Pot Pie $210.00 with fire roasted red peppers and a feta Spinach and Artichoke Crisp $225.00 dip Roasted Eggplant Stationary Items and Pinenut Crisp $225.00 Smoked Salmon Platter $135.00 thinly sliced smoked salmon served with Stationary Items crumbled egg, capers & onions Beef Teriyaki Skewers $210.00 (Serves 50 people) Chicken Teriyaki Skewers $190.00 Fresh Mozzarella, and Tomato $115.00 Fried Calamari $215.00 layered with red onion and fresh basil Giuseppi Style - served with olive oil and vinegar, drizzled roasted peppers, garlic, black olives, with balsamic glaze, served with hot pepper rings tossed with balsamic Italian bread (serves 50 people) vinaigrette and finished with a balsamic add prosciutto ham $135.00 glaze Grilled Fresh Vegetable Platter $150.00 Shrimp, Scallop Assorted Sushi Platter $275.00 and Chicken Kabobs $225.00 avacado & cucumber roll, yellow tail marinated in olive oil and herbs roll, petite tuna roll & fresh summer roll Coconut Shrimp $225.00 served with wasabi and soy sauce Shrimp Casino $245.00 Seafood Display Priced to Market casino stuffing wrapped in bacon poached shrimp, clams on the half shell, oysters on the half shell, crab claws, and snail salad served on ice with lemons, cocktail and hot sauces Enhance Your Cocktail Hour all selections are priced per person (minimum of 50 people) and served as a three ounce hors d’oeuvre portion Carving Station Roasted N.Y. Sirloin $9.50 Roasted Prime Ribeye $9.50 Baked Glazed Ham $5.50 Chicken Roulade Florentine $7.50 Herb-Butter Basted Turkey Breast $5.75 Roasted Honey Dijon Pork Loin $5.50 Tenderloin of Beef $10.50 Grilled Lemon Pepper Swordfish $10.75 Chef’s Pasta Station $9.00 attended by our chefs two sauces: marinara and alfredo sauce choice of two stir-ins: black olives, roasted peppers or medley of vegetables choice of two pastas: linguini, penne, cheese ravioli, shells or rotini choice of two mix-ins: baby shrimp, scallops, grilled chicken, meatballs, or Italian sausage Chicken, Broccoli and Ziti with Alfredo sauce $5.50 Chicken Messina ~ chicken, spinach, roasted red peppers, Gnocchi with Pink Vodka Sauce ~ spinach olives, mushrooms and penne pasta tossed in a garlic and homemade gnocchi tossed in a pink vodka sauce with mascarpone white wine and butter sauce $5.50 cheese $6.50 Scallop Scampi ~ bay scallops tossed in a lemon garlic Baked Four Cheese Farfalle ~ ricotta, mozza- rella,white wine sauce with angel hair pasta $9.00 parmesan and Romano cheese sauce with Italian sausage tossed with farfalle and baked until golden brown $4.00 Additional Offerings Shrimp Cocktail $12.00 Grilled Eggplant Manicotti $4.50 three u-12 fresh poached shrimp fresh eggplant stuffed with ricotta cheese & seasoning served with cocktail sauce and lemon topped with marinara sauce Pasta $3.50 Palate Cleanser $3.50 penne pasta with marinara your choice of raspberry or lemon sorbet Additional Choices Soups Salads Cream of Broccoli $3.00 Blue Cheese & Walnut $2.00 Lobster Bisque $4.75 Wild Field Greens $2.00 Clam Chowder (red or white) $3.50 Tomato Mozzarella $3.00 Vegetables/Starches Roasted Garlic Mashed Potato $2.00 Baked Stuffed Potato $2.00 Grilled Vegetables Napoleon $5.50 Rice Pilaf $2.00 Desserts Tiramisu $5.00 Crème Brule $5.00 Grape Nut Custard $4.00 Bread Pudding $4.00 Dessert Stations Coffee and tea station with Brownies and Assorted WCC Cookies $6.00 Coffee and tea with Chef’s selection of assorted desserts, choice of three; $10.00 Tiramisu, Cheesecake, Carrot Cake, Cookies and Cream Pie, Pumpkin Pie, Chocolate Cake Beverage Information Bar Service Options Cash Bar: guests pay for drinks. Open Bar: host will be billed for drinks consumed. The bar may be opened for all or a portion of the event, beverages are charged on a per drink basis. Estimates are available upon request. Bar Related Fees Bartender Fee, $150.00 per bartender (one bartender per 50 guests) Cocktail Server (Optional), $150.00 per server cocktail servers will be available during your cocktail hour and dinner. Dinner Wine and Toast Our current wine list will be made available to you. All wines and champagnes are priced per selection. All wines and champagnes must be supplied by Warwick Country Club. Additional Choices Available Non-Alcoholic Punch - $75.00 per punch bowl Champagne Punch - $100.00 per punch bowl Passed Cocktails - charged on a per drink basis After Dinner Coffee Table $2.50 per person In the library, our staff will set a large table with regular and decaf coffee. You may serve your wedding cake on this table. Additional Information The Coat-check will be staffed between October 15th and April 15th for a fee of $100.00. Coat-check service is always available upon request. The Club Manager must approve use of Club grounds other than during a reception. Entrees All entrees include your choice of soup or salad, vegetable, starch, warm rolls, butter and coffee. Roasted Stuffed Breast of Chicken $25.00 seasoned bread and rice stuffing with veloute sauce Chicken Caprice $25.00 grilled breast of chicken with fresh mozzarella, tomato, fresh basil, garlic and olive oil Chicken Marsala $25.00 a boneless breast of chicken, sautéed with mushrooms in a marsala wine sauce Chicken Francaise $25.00 a boneless breast of egg battered chicken, sautéed in a lemon wine butter sauce Chicken Parmesan $24.00 a boneless breast of chicken, topped with tomato sauce and fresh mozzarella Chicken Saltimbocca $25.50 floured and pan seared breast of chicken wrapped with prosciutto ham and sage and finished with fresh mozzarella in a tomato sauce Sliced Sirloin of Beef (10oz) (minimum of 15 people) $28.00 certified angus beef roasted and sliced, served with a mushroom sauce Prime Rib of Beef (12oz boneless) $32.00 certified angus beef roasted and served with au jus (minimum of 15 people) Roasted Pork Loin (10oz) $25.00 roasted and sliced, topped with apple chutney Veal Marsala $33.50 tender veal, sautéed with mushrooms in a marsala wine sauce Osso Bucco $36.00 braised veal shank in a tomato demi-glaze sauce T-Bone(14oz) Grilled Veal T-Bone $36.00 topped with a barolo wine demi sauce Entrees New England Baked Scrod $28.00 fresh fillets baked in white wine and butter sauce, topped with cracker crumbs Tilapia Florentine $27.50 tilapia topped with spinach & fresh mozzarella finished with a lemon butter sauce Pan Seared Salmon $32.00 with lemon buerre blanc or southwestern encrusted Chilean Sea Bass Santa Lucia $36.00 pan seared with yellow & red tomatoes, scallions, lump crab meat & topped with a garlic white wine sauce Baked Stuffed Shrimp (4) $33.00 Ritz cracker stuffing, drawn butter and lemon Filet Mignon $39.00 eight ounces of certified angus beef tenderloin steak topped with choice of béarnaise sauce or mushroom gravy W.C.C. Surf and Turf two baked stuffed shrimp accompanied by: Chicken (6oz) $34.00 Filet Mignon (6oz) $40.00 certified angus beef tenderloin topped with either béarnaise sauce or mushroom gravy Children’s Meals (kids 12 and under) Chicken Fingers - served with soup or salad and French fries $14.00 Pasta and Meatball - served with soup or salad $14.00 Entree Accompaniments choice of one from each accompaniment Soup or Salad Chicken Escarole, Pasta e Fagiole, Italian wedding or Tomato Florentine Caesar Salad or Country Club Tossed Salad with house banquet dressing Vegetable Wax and Green Beans Almondine, Seasoned Medley of Fresh Vegetables or Broccoli Spears Asparagus, Zucchini and Summer Squash, Butternut Squash Starch Rice Pilaf, Herbed Risotto, Oven Roasted Red Potatoes, Mashed Potatoes, or Baked Potato with sour cream Warwick Country Club Planning Sheet This “Planning Sheet” is designed to assist you in organizing your reception. Please fill out this Sheet as com- pletely as possible before contacting us to make your final arrangements. Please advise your vendors that the cake and centerpieces can be delivered no earlier than one hour prior to the start of your reception. Cakes cannot be stored at the Club. Bride___________________________________ Number at Head table_____ Traditional or Round Groom__________________________________ Table Cloth Color________________________ Date__________ Number of Guests________ Pictures at WCC- ________________________ Time of Ceremony ________________________ Receiving Line at WCC____________________ Location of Ceremony______________________ Cake Baker _____________________________ Arrival Time at Club _______________________ Baker’s Telephone #______________________ Dinner Time _____________________________ Florist __________ _______________________ Bar Arrangements: Florist Telephone _________________________ Cash _______ Full Open Bar______ Photographer ____________________________ Limited Open Bar (beer, wine & soda) ______ Photographer’s Telephone __________________ Hors d’ Oeuvres__________________________ Video __________________________________ _______________________________________ Video Telephone _________________________ _______________________________________ Music __________________________________ _______________________________________ Telephone_______________________________ Appetizer_______________________________ Time playing_____________________________ Salad __________________________________ Feed Professionals_________ #_____________ Additional Course_________________________ Entrée _________________________________ Questions:______________________________ Entrée_________________________________ _______________________________________ Entrée _________________________________ _______________________________________ Vegetable _______________________________ _______________________________________ Starch _________________________________ _______________________________________ Additional Dessert ________________________ _______________________________________ Coffee Setup in Library ____________________ _______________________________________ Warwick Country Club Reminder Sheet Call the Club (739-0550 extension 15) with your final count (Number of Dinners) on ____________. A final estimate of your bill will be figured at this time. Also, make an appointment for the following week: __________________. To this appointment you must bring the following items: 1.Floor Plan 2.Placecards (Placecards must be folded and in alphabetical order; prepare a separate set of Placecards table.) placecards for your head table. 3.Completed Announcement Sheet from your band or dj. 4.Certified or Treasurer’s Check in the amount of the final estimate. You may also bring to that appointment any of the following: 1.Toast Glasses 2.Cake Knife 3.Guest Book with Pen 4.Printed Napkins and/or Matches 5.Favors 6.Going Away Clothes 7.Portrait If there is anything else you wish to bring to the Club the day of the wedding, please be sure to check with the Sales Manager first. Please note that centerpieces and cakes cannot be stored at the Club. Cakes and flowers can be delivered one hour prior to the start of the event. We will have an estimate of the bill prepared for you at this final appointment. You will be required to pay the entire estimate at this time. Any difference will be billed or returned to you with an itemized bill following your event.