docBanquet Menu - Will`s Fargo Restaurant
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Banquet Menu - Will`s Fargo Restaurant
THE STORY A visit to Will’s Fargo Steakhouse + Bar recalls a bygone era when the building served as a roadhouse on the “milk run” between Monterey and Tassajara. In 1959, the former tea room became Will’s Fargo Dining House, a dressed-up saloon that served the best steaks in the county. Owner Will Fay merged the gracious aura of a Victorian parlor with a western “Fargo” way station, dressing up the interior with antiques and collectibles. And Will’s became the center of life in the bucolic valley. As time rolled on, Carmel Valley grew into a modern destination, with world-class wineries, epicurean restaurants and visitors who desired a more elevated experience. Thomas Lowder purchased Will’s Fargo in 2014, turning over operations to his daughter Hunter Lowder and her husband Nick Elliott (they also manage the daily operations at nearby Holman Ranch, a wedding and special event venue that also produces wine and olive oil). The updated Will’s Fargo offers a traditional dining experience with a continental twist (from aged steaks to local seafood to fresh, organic vegetables) — while still maintaining that old Carmel Valley history and charm. The menu from French-born chef Jerome Viel appeals to both strict carnivores and those who want a lighter, healthier meal. There are many vegetarian, vegan and gluten-free options. The Lowders have continued Wills Fargo’s run as a favorite locals’ hangout, and have positioned the property as a prime venue for special events such as banquets, corporate retreats, rehearsal dinners, family reunions and more. In the spirit of old and new, the Will’s Fargo family welcomes a unique blend of locals and visitors into an establishment that celebrates both its unique history and an exciting new chapter. LETTER FROM THE CHEF It was a bit of a culture shock when I left Europe in 1999 for small-town life in Carmel Valley. Born in Brittany, France, I began studying the culinary arts at the age of 15. Traveling throughout Europe to study each region’s specialties, I worked at many high-end restaurants alongside some of the world’s greatest chefs. The truth is, I quickly fell in love with this beautiful valley — and my future wife — and we are raising a family in my adopted homeland. For more than a decade I’ve taken my roots in Continental cuisine and applied them to the classic American steakhouse at Will’s Fargo Steakhouse + Bar. The food we create at Will’s is elegant but still rustic, with a focus on quality meats and fresh ingredients from local purveyors. But in this modern age not everyone eats the same, so we try to create an experience that appeals to all tastes. Many people (including my wife) embrace a vegetarian lifestyle, so at Will’s we serve food “From the Field” along with food “From the Farm.” Using seasonal, organic produce from our neighbors at Earthbound Farm, Will’s offers a huge variety of salads and fresh veggies. We can cater to gluten free diners and many meals on our private menus can be prepared vegan. This level of accommodation makes Will’s Fargo the perfect venue for special events and large banquets. From classic steaks and side dishes to inventive salads, fresh seafood and braised comfort food, my team can adapt to any event, from a large rehearsal dinner to an intimate corporate luncheon. Discover a new kind of American steakhouse in the heart of Carmel Valley, where all of our varied histories come together to help make your event truly memorable. WE CAN ACCOMMODATE ANY REASON TO CELEBRATE! We are happy to customize menus to meet your group’s needs. CONTENT PAGES BRUNCH ................................... 1-3 LUNCH ..................................... 4-7 PICNICS.................................. 8-10 BREAK & REFRESHMENTS ......... 11 HORS D'OEUVRES ...................... 12 APPETIZERS .............................. 13 DINNER ................................. 14-18 AFTER PARTY ............................ 19 BEVERAGES .............................. 20 SPACES ...................................... 21 OFFSITE BARTENDING SERVICES .... 22 BRUNCH $20 ++ 20 PERSON MINIMUM BUFFET ASSORTED FRESH FRUIT ASSORTED TOAST APPLEWOOD SMOKED BACON CHICKEN APPLE SAUSAGE FRENCH TOAST & MAPLE SYRUP SCRAMBLED EGGS COUNTRY POTATOES FRESHLY BREWED COFFEE, ORGANIC TEA, ORANGE JUICE 1 BRUNCH $25 ++ 20 PERSON MINIMUM BUFFET ASSORTED FRESH FRUIT CROISSANT & PAIN AU CHOCOLAT SMOKED SALMON & BAGELS, CREAM CHEESE, RED ONIONS, CAPERS APPLEWOOD SMOKED BACON CHICKEN APPLE SAUSAGE FRENCH TOAST & MAPLE SYRUP VEGETARIAN FRITTATA COUNTRY POTATOES FRESHLY BREWED COFFEE, ORGANIC TEA, ORANGE JUICE 2 BRUNCH $30 ++ 20 PERSON MINIMUM BUFFET ASSORTED FRESH FRUIT CROISSANT & PAIN AU CHOCOLAT SMOKED SALMON & BAGELS, CREAM CHEESE, RED ONIONS, CAPERS TOMATOES AND MOZZARELLA, HOLMAN RANCH OLIVE OIL, BALSAMIC REDUCTION APPLEWOOD SMOKED BACON CHICKEN APPLE SAUSAGE FRENCH TOAST & MAPLE SYRUP CLASSIC EGGS BENEDICT COUNTRY POTATOES PRIME RIB, HORSERADISH, AU JUS (PRIME RIB CAN BE ADDED FOR $5 PER PERSON ++) FRESHLY BREWED COFFEE, ORGANIC TEA, ORANGE JUICE 3 CARMEL VALLEY BUFFET $25 20 PERSON MINIMUM EARTHBOUND FARM ORGANIC BEET SALAD MIXED EARTHBOUND FARM ORGANIC GREEN SALAD, HOLMAN RANCH RED WINE & OLIVE OIL VINAIGRETTE BLACK ANGUS BEEF BURGERS SLICED CHEDDAR, MONTEREY JACK CHEESE, LETTUCE, PICKLES, ONIONS, TOMATOES, KETCHUP, MAYONNAISE, DIJON MUSTARD ASSORTED SAUSAGES SEASONAL FRUIT SALAD BROWNIES COFFEE, TEA AND ICED TEA $25.00 PER PERSON + SERVICE CHARGE AND TAX - 20 PERSON MINIMUM 4 DELI BUFFET $28 20 PERSON MINIMUM POTATO SALAD, CORNICHON, DIJON VINAIGRETTE, ARUGULA, RED ONIONS CLASSIC CAESAR SALAD ASSORTED GRILLED VEGETABLES SLICED SALAMI, TURKEY BREAST, BLACK FOREST HAM & ROAST BEEF ASSORTED SLICED CHEESES ASSORTED BREAD BASKET LETTUCE, RED ONIONS, ROMA TOMATOES, HARD BOILED EGG SLICES, JALAPEÑOS CHIPOTLE REMOULADE, MAYONNAISE, DIJON MUSTARD, KETCHUP ASSORTED CHIPS SEASONAL PIE COFFEE, TEA AND ICED TEA $28.00 PER PERSON + SERVICE CHARGE AND TAX - 20 PERSON MINIMUM 5 PLATED LUNCH SOUP DU JOUR SALAD (PLEASE SELECT ONE) CARMEL VALLEY MIXED GREENS BALSAMIC VINAIGRETTE, PARMIGIANO-REGGIANO, SHERRY TOMATO DRESSING 9 ICEBERG WEDGE SMOKED BACON, CHIVES, TOMATOES, BLEU CHEESE DRESSING, RED ONIONS 10 EARTHBOUND FARM SPINACH SALAD BALSAMIC VINAIGRETTE, DANISH BLEU CHEESE CRUMBLE, BACON, CANDIED PECAN 10 BUTTER LETTUCE MEYER LEMON & HOLMAN RANCH VINAIGRETTE, BEETS, FETA CHEESE, TOASTED ALMONDS 10 CAESAR SALAD BABY ROMAINE, CROUTONS, PARMIGIANO-REGGIANO, ANCHOVY 9 THE ORIGINAL COBB SALAD DIJON VINAIGRETTE 12 6 ENTREES (PLEASE SELECT TWO) BBQ PORK CHOP RED CABBAGE “A LA LILLOISE,” FRENCH FRIES 18 GOAT CHEESE RAVIOLI GARLIC, TOMATO, PARMESAN CREAM SAUCE, SPINACH 15 GRILLED MARINATED NATURAL CHICKEN BREAST POTATO GRATIN, SEASONAL VEGETABLE 18 GRILLED SALMON HOLMAN RANCH OLIVE OIL, MEYER LEMON, GNOCCHI, SPINACH 18 PRIME TOP SIRLOIN (8 OZ) FRENCH FRIES, SAUTÉED MUSHROOMS & CARAMELIZED ONIONS 22 BRAISED LAMB SHANK SERVED OVER MOROCCAN COUSCOUS, RATATOUILLE 20 DESSERTS (PLEASE SELECT ONE) HOLMAN RANCH OLIVE OIL ICE CREAM WITH MIXED BERRIES 6 SEASONAL PIE VANILLA ICE CREAM, RASPBERRY COULIS 7.50 CHEVRE CHEESE CAKE TOASTED ALMONDS, RASPBERRY COULIS 7 “FONDANT“ AU CHOCOLAT VANILLA ICE CREAM, CARAMEL SAUCE 7.50 COFFEE CRÈME BRULEE 7 7 RANCH PICNIC ASK ABOUT OUR EXCLUSIVE VINEYARD PICNIC SPOT $20 ++ PER PERSON CLUB SANDWICH TURKEY, AVOCADO, MAYONNAISE, TOMATO, LETTUCE, BACON, PROVOLONE CHEESE OR VEGETABLE SANDWICH AVOCADO, MAYONNAISE, TOMATO, LETTUCE, GRUYERE SEA SALT CHIPS FRUIT SALAD ASSORTED COOKIES AND A BOTTLE OF SPARKLING OR STILL WATER UPGRADES: BOTTLE OF RED, WHITE OR SPARKLING WINE, PICNIC BASKET, FLOWERS, PICNIC BLANKET, PHOTOGRAPHY 8 FRENCH PICNIC ASK ABOUT OUR EXCLUSIVE VINEYARD PICNIC SPOT $30 ++ PER PERSON QUICHE LORRAINE SAUCISSON SEC, CORNICHONS, MOUTARDE DE DIJON PÂTÉ A LA TRUFFLE NOIR FROMAGE D’AFFINOIS FRENCH BAGUETTE, BEURRE SALÉ SALADE MESCLUN MACAROON PERRIER / EVIAN WATER UPGRADES: BOTTLE OF RED, WHITE OR SPARKLING WINE, PICNIC BASKET, FLOWERS, PICNIC BLANKET, PHOTOGRAPHY 9 VALLEY PICNIC ASK ABOUT OUR EXCLUSIVE VINEYARD PICNIC SPOT $40 ++ PER PERSON SMOKED SALMON, TOAST, LEMON CRÈME FRAICHE, CAPERS, RED ONIONS PROSCIUTTO SAN DANIELE, SLICED APPLES, CORNICHON GRILLED LOCAL ASPARAGUS HEIRLOOM TOMATOES & MOZZARELLA, HOLMAN RANCH OLIVE OIL, BALSAMIC REDUCTION CHOCOLATE DIPPED STRAWBERRIES MACAROON PELLEGRINO/ PANNA WATER 1 SPLIT OF CHANDON ROSÉ SPARKLING WINE UPGRADES: BOTTLE OF RED, WHITE OR SPARKLING WINE, PICNIC BASKET, FLOWERS, PICNIC BLANKET, PHOTOGRAPHY 10 BREAK & REFRESHMENT HUMMUS, HOLMAN RANCH OLIVE OIL, PITA BREAD 5 / PERSON BABA GANOUSH, PITA BREAD 5 / PERSON ASSORTED CHEESE & CRACKERS 10 / PERSON CHARCUTERIE, CORNICHON, BAGUETTE 10 / PERSON COUNTRY OLIVE MIX 10 / BOWL ASSORTED COOKIES 14 / DOZEN ASSORTED MACAROONS 24 / DOZEN CHOCOLATE DIPPED STRAWBERRIES 22 / DOZEN + SERVICE CHARGE AND TAX 11 PASSED HORS D'OEUVRES COLD CLASSIC STEAK TARTARE, BRIOCHE 30 / DOZEN TUNA TARTARE, WASABI CRACKERS 33 / DOZEN SMOKED SALMON, CRÈME FRAICHE, CAPER, RED ONIONS AND TOAST POINT 33 / DOZEN BELGIUM ENDIVE, FOURME D’AMBERT CHEESE, CANDIED PECAN 26 / DOZEN COLD WATERMELON FRESCA SOUP 20 / DOZEN ASPARAGUS & GOAT CHEESE WRAPPED IN PROSCIUTTO, POMEGRANATE GLAZE 28 / DOZEN HOT VEGETARIAN SPRING ROLLS, SOY& WASABI EMULSION 26 / DOZEN STUFFED MUSHROOM, SPINACH, CARAMELIZED ONIONS, GOAT CHEESE, ALMONDS 26 / DOZEN BBQ SHRIMP WRAPPED IN BACON 33/ DOZEN MINI CRAB CAKE, CHIPOTLE REMOULADE 33 / DOZEN WILD MUSHROOM RISOTTO BALL 26 / DOZEN 12 APPETIZERS $8 FAMILY STYLE (PLEASE CHOOSE TWO) RELISH TRAY INCLUDED STEAK BITES SOY, GINGER, CUCUMBERS, BLACK SESAME SEED SHRIMP COCKTAIL FRIED CALAMARI TARTAR & COCKTAIL SAUCE STUFFED PORTOBELLO MUSHROOM SPINACH, PINE NUT, FETA CHEESE, POMEGRANATE REDUCTION SMOKED SALMON LEMON CRÈME FRAICHE, CAPER, RED ONIONS, TOAST POINTS $8.00 PER PERSON + SERVICE CHARGE AND TAX 13 DINNER-$38 ++ FIRST COURSE (PLEASE SELECT ONE) SOUP DU JOUR OR MIXED GREENS, BALSAMIC DRESSING, PARMESAN ENTREE (PLEASE SELECT TWO) BAKED MONTEREY ROCK COD, HOLMAN RANCH OLIVE OIL SAFFRON RICE PILAF, SEASONAL VEGETABLES GRILLED FREE RANGE CHICKEN POTATO GRATIN, SEASONAL VEGETABLES ROASTED PORK CHOP POTATO GRATIN, SEASONAL VEGETABLES GRILLED PRIME SIRLOIN - (8 0Z) POTATO GRATIN, SAUTÉED MUSHROOMS & CARAMELIZED ONIONS CHEF VEGETABLE PLATE & GOAT CHEESE RAVIOLI STUFFED PORTOBELLO WITH SPINACH, FETA CHEESE, PINE NUTS & SEASONAL VEGETABLES DESSERT (PLEASE SELECT ONE) DUTCH APPLE PIE VANILLA ICE CREAM, CARAMEL SAUCE CRÈME CARAMEL BROWNIE, VANILLA ICE CREAM FRESHLY BREWED COFFEE, ORGANIC TEA 14 DINNER-$48 ++ FIRST COURSE (PLEASE SELECT ONE FAMILY STYLE APPETIZER) FRIED CALAMARI WILD MUSHROOM RISOTTO BALL ASPARAGUS AND GOAT CHEESE WRAPPED IN PROSCIUTTO SECOND COURSE (PLEASE SELECT ONE) CLASSIC CAESAR SALAD TOASTED GARLIC CROUTON, ANCHOVY, REGGIANO-PARMIGIANO ICEBERG WEDGE CANDIED PECAN, BLUE CHEESE CRUMBLE, CARAMELIZED PEARS FRENCH ONION SOUP CROUTON, GRUYERE CHEESE ENTREE (PLEASE SELECT TWO) GRILLED PRIME TOP SIRLOIN, “SAUCE MARCHAND DE VIN” (10 OZ) TWICE BAKED POTATO AND SEASONAL VEGETABLES GRILLED SALMON, MANGO SALSA BASMATI & WILD RICE AND SEASONAL VEGETABLES BRAISED SHORT RIB, SHALLOT SAUCE POTATO GRATIN AND SEASONAL VEGETABLES MONTEREY ARTICHOKE & FONTINA AGNOLOTTI ROASTED GARLIC LEMON & CAPER SAUCE SLOW ROASTED PRIME RIB (10 OZ) FRENCH FRIES, CARAMELIZED ONIONS & SAUTÉED MUSHROOMS ROASTED HALF FREE RANGE CHICKEN POTATO GRATIN, SEASONAL VEGETABLES, TARRAGON SAUCE. CHEF VEGETABLE PLATE GOAT CHEESE RAVIOLI, POTATO GRATIN, TOMATO PROVENCAL, STUFFED PORTABELLO WITH SPINACH, FETA & PINENUTS, SEASONAL VEGETABLES DESSERT (PLEASE SELECT ONE) WARM TRUFFLE CAKE VANILLA ICE CREAM, BOURBON CARAMEL SAUCE “CHARLOTTE” LEMON YOGURT MOUSSE, LADYFINGER, FRESH BERRIES MADAGASCAR VANILLA CREME BRULEE FRESHLY BREWED COFFEE, ORGANIC TEA 15 DINNER-$60 ++ FIRST COURSE (PLEASE SELECT ONE FAMILY STYLE APPETIZER) FRIED CALAMARI WILD MUSHROOM RISOTTO BALL ASPARAGUS & GOAT CHEESE WRAPPED IN PROSCIUTTO BBQ SHRIMP WRAPPED IN BACON SMOKED SALMON WITH CREME FRAICHE AND TOAST POINTS SECOND COURSE (PLEASE SELECT ONE) DUNGENESS CRAB CAKE CHIPOTLE REMOULADE, MICRO ARUGULA HEIRLOOM TOMATO MOZZARELLA HOLMAN RANCH OLIVE OIL, BALSAMIC REDUCTION, BASIL ICEBERG WEDGE CANDIED PECAN, BLUE CHEESE CRUMBLE, CARAMELIZED APPLES, SMOKED BACON ARTICHOKE SOUP WITH WHITE TRUFFLE OIL ENTREE (PLEASE SELECT TWO) GRILLED KANSAS CITY STEAK, “SAUCE AU POIVRE ” (10 OZ) TWICE BAKED POTATO, CARAMELIZED ONIONS & SEASONAL VEGETABLES GRILLED SALMON, “OLIVES, ROASTED TOMATO, BASIL” SPINACH POTATO GNOCCHI, PARMIGIANO-REGGIANO, HOLMAN OLIVE OIL GRILLED FILET MIGNON (8OZ) “BÉARNAISE” FRENCH FRIES AND SEASONAL VEGETABLES ROASTED QUAIL WITH RED WINE SAUCE CARAMELIZED ONIONS, SAUTÉED MUSHROOMS, BLACK TRUFFLE MASHED POTATOES CHEF VEGETABLE PLATE POTATO GRATIN, GOAT CHEESE RAVIOLI, TOMATO PROVENCAL , STUFFED PORTABELLO WITH SPINACH, FETA & PINENUTS, SEASONAL VEGETABLES SEARED KUROBUTA PORK TENDERLOIN “POMME DAUPHINE”, SEASONAL VEGETABLES GRILLED FREE RANCH CHICKEN “PIMENT D’ESPELLETTE” MASHED POTATOES, FRENCH BEANS & MARSALA SAUCE DESSERT (PLEASE SELECT ONE) CHOCOLATE TRUFFLE CAKE “CHARLOTTE” VANILLA ICE CREAM, BOURBON CARAMEL SAUCE LEMON YOGURT MOUSSE, LADYFINGER, FRESH BERRIES VANILLA CRÈME BRULEE, FRESH BERRIES SEASONAL PIE FRESHLY BREWED COFFEE, ORGANIC TEA 16 DINNER-$75 ++ FIRST COURSE (PLEASE SELECT TWO FAMILY STYLE APPETIZERS) FRIED CALAMARI WILD MUSHROOM RISOTTO BALL ASPARAGUS & GOAT CHEESE WRAPPED IN PROSCIUTTO VEGETARIAN SPRING ROLLS SMOKED SALMON WITH CREME FRAICHE AND TOAST POINTS BBQ SHRIMP WRAPPED IN BACON SECOND COURSE (PLEASE SELECT ONE) BUTTER LETTUCE CHAMPAGNE VINAIGRETTE, GOAT CHEESE CRUMBLE, APPLE, PECAN DUNGENESS CRAB CAKE CHIPOTLE REMOULADE, MICRO ARUGULA HEIRLOOM TOMATO MOZZARELLA BALSAMIC REDUCTION, HOLMAN RANCH OLIVE OIL, BASIL SALADE FRISEE POACHED EGG, SMOKED DUCK BREAST, CROUTON, WALNUTS AND CHAMPAGNE VINAIGRETTE LOBSTER BISQUE SOUP THIRD COURSE (PLEASE SELECT ONE) ROASTED QUAIL, SAUCE MARCHAND DU VIN SAUTÉED MUSHROOM & CARAMELIZED ONIONS BAKED MONTEREY BAY BLACK COD SPINACH POTATO GNOCCHI, MICRO ARUGULA CRAB RAVIOLIS TOMATO-GARLIC CREAM, PARMESAN 17 ENTREES (PLEASE SELECT TWO) GRILLED FILET MIGNON, BÉARNAISE SAUCE (POTATO GRATIN), SEASONAL VEGETABLES ROASTED RACK OF LAMB FRESH MINT SAUCE, POLENTA, RATATOUILLE BRAISED KOBE SHORT RIB “POMME DAUPHINE”, SEASONAL VEGETABLES SEARED DUCK BREAST “A L’ORANGE” SPICED SWEET POTATO PUREE, ROASTED PARSNIPS GRILLED HALIBUT “OLIVES, ROASTED TOMATO BASIL” SPINACH, POTATO GNOCCHI, PARMIGINA-REGGIANO & HOLMAN RANCH OLIVE OIL ROASTED MARY’S CHICKEN BLACK TRUFFLE BUTTER, (POTATO GRATIN) & WILD MUSHROOMS KANSAS CITY STEAK TWICE BAKED POTATO, CARAMELIZED ONIONS & SEASONAL VEGETABLES CHEF VEGETABLE PLATE GOAT CHEESE RAVIOLI, POTATO GRATIN, TOMATO PROVENCAL, STUFFED PORTABELLO WITH SPINACH, FETA & PINE NUTS & SEASONAL VEGTABLES DESSERT PETIT FOURS (SERVED FAMILY STYLE) AND (PLEASE SELECT ONE) “ “SYMPHONY” SOFT HAZELNUT MERINGUE WITH CHOCOLATE MOUSSE, ESPRESSO MOUSSE, CARAMEL SAUCE WARM TRUFFLE CAKE WITH HOLMAN RANCH OLIVE OIL ICE CREAM CHEVRE CHEESE CAKE WITH TOASTED ALMONDS & RASPBERRY COULI FRESHLY BREWED COFFEE, ORGANIC TEA 18 AFTER PARTY WANT YOUR PERFECT EVENING TO NEVER END? START TIME 10:30PM END TIME AS LATE AS 1:30AM CHOOSE FROM THE FOLLOWING LATE NIGHT SNACKS BEEF SLIDERS CHICKEN TENDERS BACON WRAPPED SHRIMP, BBQ SAUCE GOURMET GRILLED CHEESE ASSORTED COOKIES ASSORTED MACAROONS CHOCOLATE DIPPED STRAWBERRIES VEGETABLE TRAY ASSORTED CHEESE & CRACKERS ASK US ABOUT OTHER OPTIONS, IF THERE IS SOMETHING THAT YOU WOULD LIKE TO SERVE! CASH BAR OPTIONS AVAILABLE BEVERAGE PACKAGES AVAILABLE JOIN US DOWN AT WILL’S FARGO STEAKHOUSE + BAR FOR YOUR REHEARSAL DINNER, FAREWELL BRUNCH, BRIDAL SHOWER, WELCOME DINNER AND AFTER PARTY 19 BEVERAGE PACKAGES (PER PERSON & PER HOUR CHARGE, 20 GUEST MINIMUM) SPARKLING AND STILL BOTTLED WATER SOFT DRINKS INCLUDED IN ALL PACKAGES BEER/WINE BAR $10 HOUSE WINE SPARKLING WINE DOMESTIC & PREMIUM BEERS SALOON BAR $14 DELUXE WINES SPARKLING WINE DOMESTIC & PREMIUM BEER DELUXE LIQUORS FARGO BAR $18 SPECIALTY COCKTAIL SERVED FOR FIRST HOUR HOLMAN RANCH ESTATE WINE SELECTION SPARKLING WINE DOMESTIC AND PREMIUM BEER PREMIUM LIQUORS SPECIALTY BARS: MIMOSAS, BLOODY MARY, MARTINIS HOSTED/CASH BAR: BASED ON CONSUMPTION, SUBJECT TO TAX AND SERVICE CHARGE 20 SPACES PUBLIC & PRIVATE SPACES AVAILABLE BACK PATIO 60 PEOPLE SEATED, 75 PEOPLE STANDING FRONT PATIO 30 PEOPLE SEATED BUTCHER ROOM 10 PEOPLE SEATED DINING ROOM 75 PEOPLE SEATED TOTAL RESTAURANT (INDOOR AND OUTDOORS) 140 PEOPLE CORKAGE: $25 PER 750 ML BOTTLE 21 OFF SITE BARTENDING SERVICES BEER & WINE HOUSE WINE, DOMESTIC BEER, IMPORTED BEER $28PP (3 HOURS) $32PP (4 HOURS) $36PP (5 HOURS) WELL BAR $32PP (3 HOURS) $36PP (4 HOURS) $40PP (5 HOURS) CALL BAR $36PP (3 HOURS) $41PP (4 HOURS) $46PP (5 HOURS) PREMIUM BAR $41PP (3 HOURS) $48PP (4 HOURS) $55PP (5 HOURS) BAR SET UP FEE $100 PER BAR 20% SERVICE CHARGE AND SALES TAX WILL BE ADDED TO ALL FOOD AND BEVERAGES. GLASSWARE CAN BE PROVIDED FOR AN ADDITIONAL COST. JUICES, MIXES, SODA, GARNISHES, HOUSE WINE, DOMESTIC BEER, ICE TEA AND COFFEE INCLUDED 22
