Special Events
FALL MENU | 2024
Breakfast Buffets
Minimum of 15 guests are required for breakfast bu ets. Your event manager is happy to create options for fewer than 15 guests. Includes Orange and Cranberry Juice, V8, Water, Co ee and Hot Tea
CONTINENTAL | $18
Hard Boiled Eggs, Seasonal Breakfast Pastry, Seasonal Fresh Fruit, Individual Yogurts, Bagels, Butter, Cream Cheese, and Jelly
HEALTHY START | $22
Spinach & Feta Skillet Fritatta, Greek Yogurt Bowls with Berries and Granola, Super Grain Cups, Fresh Cut Fruit, Grapefruit Halves, Steel Cut Oatmeal with Brown Sugar, Butter, and Dried Fruits
THE COMMONWEALTH BREAKFAST | $32 | MINIMUM 20 GUESTS*
Seasonal Breakfast Pastry, Fresh Fruit, Grits, Scrambled Eggs, Biscuits, Sausage Gravy, Grilled Edwards Virginia Ham, Apple Smoked Bacon, Whipped Butter, Strawberry Jam. * +$10 per person for each guest under the minimum
THE JEFFERSON | $28
Seasonal Muffins, Seasonal Fresh Fruit, Scrambled Eggs, Buttermilk Pancakes, Sausage and Apple Smoked Bacon, and Home Fries
BAGEL BAR | $16
Assorted Fresh Bodo’s Bagels (will include plain, sesame, poppy, and cinnamon raisin) displayed with Whipped Butter, Plain Cream Cheese, Vegetable Cream Cheese, and Scallion Cream Cheese, and Strawberry Jam. (Add House Smoked Salmon +$12 Per Person)
BREAKFAST SANDWICH STATION | $18
Fried Chicken Biscuits with Sausage Gravy, Sausage, Egg, and Cheese Muffins, and Breakfast Burritos. Displayed with Fresh Fruit Salad, Hash Browns
FARMINGTON BRUNCH BUFFET | $46 | MINIMUM 30 GUESTS*
Assorted Breakfast Pastries, Fresh Fruit, Seasonal Mixed Greens Salad, Scrambled Eggs, Home Fries, Apple Smoked Bacon, Sausage Links, Banana Pancakes with Warm Maple Syrup, Shrimp & Grits, FCC Fried Chicken, Seasonal Vegetables. * +$10 per person for each guest under the minimum
Individual Yogurt Cup
Home Fries
Bacon
BREAKFAST BUFFET ENHANCEMENTS
$2
$4
& Granola
Biscuits & Gravy
Breakfast Burritos
(Eggs, Pepper Jack, Flour Tortilla, Side of Salsa)
Toast or Pancakes $9 Eggs Benedict* $10 Fried Chicken Biscuit $11
Sausage Biscuits
Sausage, Egg and Cheese Biscuits
House Smoked Salmon Display (House Smoked Salmon, Capers, Chopped
Onion, Egg, Cream Cheese, Sour Cream, Cocktail Pumpernickel Bread)
OMELET STATION ADD-ON ($16 PER PERSON)
Subject to a $100 attendant fee. Minimum of 30 guests. Not available in the Je erson Room. Tomatoes, Onions, Broccoli, Ham, Peppers, Bacon, Mushrooms, Salsa, Cheddar Cheese
RAISE THE BAR ENHANCEMENTS
Bloody Mary Bar | $11 per drink (includes all the fixings)
= Gluten Free = Vegetarian
Mimosa Bar | $12 per drink (includes assorted juices, purees and fresh fruit)
$8
$9
Buffet Lunches
Bu et Lunches include Water, Co ee, Hot and Iced Tea
ARTISANAL SANDWICH DISPLAY | $28 | MINIMUM 10 GUESTS
CHOOSE THREE SANDWICHES
(Includes Route 11 Kettle Chips, Pickle Spears, Choice of Seasonal Mixed Greens Salad, Pasta Salad, or Cole Slaw)
ROAST TURKEY with Lettuce, Tomato, and Mayonnaise on a Club Roll
BLACK FOREST HAM, Swiss, Lettuce, Tomato, and Dijon on Marble Rye
GRILLED VEGETABLE WRAP with Pesto Mayonnaise
ROAST BEEF with Cheddar and Horseradish Mayo on Ciabatta
GENOA SALAMI, HAM, PEPPERONI, and Mortadella with Swiss Cheese, Lettuce, Tomato, Oil & Vinegar on Tuscan Bread
CURRIED CHICKEN SALAD on a Croissant with Walnuts and Grapes
DISPLAY OF WRAPS | $26 | MINIMUM 10 GUESTS
(Includes Route 11 Kettle Chips and choice of Seasonal Mixed Greens Salad, Pasta Salad, or Coleslaw)
An Assortment of Pinwheel Style Wraps to include: TURKEY BLT with Boursin & Mayo on a Flour Tortilla
CAPRESE WRAP with Fresh Basil, Balsamic and Olive Oil in a Spinach Tortilla HAM, SWISS, AND HONEY DIJON in a Sundried Tomato Tortilla.
PANINI DISPLAY | $29 | MINIMUM 10 GUESTS
(Includes Route 11 Kettle Chips, and Choice of Seasonal Mixed Greens Salad, Pasta Salad or Coleslaw)
Selection of Paninis to include:
HAM & BRIE on a Pretzel Roll with Honey Dijon
GRILLED CHICKEN with Broccoli Rabe, Fresh Mozzarella, and Balsamic on Ciabatta
PORTABELLA MUSHROOM, Gruyere, Roasted Red Pepper and Garlic Mayo on Ciabatta
THE FARMINGTON SPA BUFFET | $30 | MINIMUM 15 GUESTS
Seasonal Mixed Greens Salad, Super Grain Salad Cups, Smoked Salmon & Avocado Toast, Fresh Fruit Salad with Mint & Passion Fruit Vinaigrette, Grilled Harissa Chicken Kebabs, Roasted Red Pepper Hummus, Tzatziki Sauce, Fresh Pita
REUBEN DISPLAY | $32 | MINIMUM 10 GUESTS
(Includes Route 11 Kettle Chips and Seasonal Mixed Greens Salad)
Pastrami Reuben with Thousand Island, Swiss, and Sauerkraut on Marble Rye, Turkey Reuben with Coleslaw, Thousand Island, and Swiss on Marble Rye, Pepper Smoked Salmon with Sauerkraut, Gruyere and Dijonnaise on Pumpernickel.
TACO BAR | $34 | MINIMUM 15 GUESTS
Soft Flour and Corn Tortillas, and Hard Taco Shells with choice of two:
MARINATED CHICKEN GROUND BEEF SHRIMP (+$4 PER PERSON)
SKIRT STEAK* BARBACOA
(Includes Cheddar Cheese, Sour Cream, Pico de Gallo, Guacamole, Refried Beans, Lettuce, Tomato, Spanish Rice and Southwest Salad with Cilantro Lime Vinaigrette)
SOUTHERN BBQ | $36 | MINIMUM 15 GUESTS
Choose Two:
CAROLINA PULLED PORK 14 HOUR BEEF BRISKET (+$2 PER PERSON)
PEACH TEA BBQ CHICKEN HOUSE SMOKED SAUSAGE
PORK BABY BACK RIBS (+$5 PER PERSON)
(Includes Corn Pudding, Smokey Collards, Hearts of Romaine with Buttermilk Ranch Dressing, Fresh Baked Corn Bread, and Coleslaw)
= Gluten Free = Vegetarian
FALL MIXED GREENS SALAD
Plated Lunches
Select One Salad and One Entrée
Includes Fresh Rolls, Water, Co ee, Hot and Iced Tea
SALADS
Baby Greens, Butternut Squash, Parsnip Ribbons, Candied Pumpkin Seeds, White Balsamic Vinaigrette
APPLES & GOAT CHEESE
Baby Greens, Caramelized Apples, Goat Cheese, Spiced Pecans, Cider & Sage Vinaigrette
CAESAR SALAD
Romaine, Caesar Dressing, Herb Croutons, Parmesan Crisp, Olive Oil Tomato Petal and Parmesan
ENTRÉES
HERB ROASTED CHICKEN BREAST
Pumpkin Risotto, Roasted Brussels Sprouts with Raisins & Pine Nuts
PAN SEARED CHICKEN BREAST
Fall Vegetables, Roasted Fingerlings & Bacon
CAROLINA STYLE SHRIMP & GRITS
With French Beans
BRAISED BEEF SHORT RIB
Black Beans & Rice, Charred Broccolini, Chimichurri
PAN SEARED SALMON
Bacon & Sweet Potato Hash, Roasted Brussels Sprouts with Raisins & Pine Nuts
VEGETARIAN OPTIONS
$39
$39
$36
$46
$47
ROASTED VEGETABLE LASAGNA
Bechamel, Basil, Tomato Sauce $39
MUSHROOM “BOLOGNESE
Over Penne Pasta with Shaved Pecorino
ROASTED ACORN SQUASH (VEGAN)
Wild Rice, Farro, Dried Cherries, Toasted Almonds, Brussels Sprouts and Tahini Sauce
PUMPKIN RISOTTO
$38
$39
Candied Chestnuts, Wild Mushrooms, Fried Sage $39
Gluten Free = Vegetarian
Lunch Entrée Salads
Includes Fresh Rolls,Water, Co ee, Hot and Iced Tea. Does not include Dessert
CHICKEN CAESAR SALAD Chopped Romaine, Grilled Chicken Breast, Parmesan Crisp, Olive Oil Tomato Petal, Herb Croutons, Caesar Dressing $18
COBB SALAD Chopped Romaine, Hard-Cooked Egg, Grilled Chicken, Tomatoes, Apple Smoked Bacon, Maytag Bleu Cheese, Avocado, White Balsamic Vinaigrette
DELI SALAD TRIO Tuna Salad, Chicken Salad and Egg Salad with Leaf Lettuce, Tomato, Cucumber, Fresh Melon, Berries and Cottage Cheese
SOUTHWEST SHRIMP SALAD Chopped Romaine, Cilantro Lime Marinated Shrimp, Corn & Black Bean Salsa, Avocado, Pepper Jack, Southwest Ranch
BURRATA PANZANELLA SALAD Traditional Bread Salad with Burrata Mozzarella, Baby Tomatoes, Pickled Red Onion, Parmesan, Fresh Basil and Red Wine Vinaigrette $24
MEDITERRANEAN SALMON SALAD Grilled Salmon over Baby Greens with Kalamata Olives, Toasted Almonds, Roasted Red Pepper, Feta, Sundried Tomatoes, and Red Wine Vinaigrette
Lunch Desserts
BUFFET
PLATED LUNCH DESSERTS APPLE STREUSEL TARTLET, Cinnamon Crema $12
PUMPKIN PIE BREAD PUDDING, Spiked Anglaise $11
Breaks
AFTERNOON BREAK
(Includes Soft Drinks, Hot Tea, and Co ee)
Chef’s Choice of Seasonal Cookie Assortment | $10
Seasonal Brownie & Bar Cookies | $14
HEALTH NUT | $14
(Includes Vitamin Water, Soft Drinks, Hot Tea, and Co ee)
Fresh Fruit Skewers, Yogurt, House made Granola, Fresh Vegetable Crudité with Ranch Dip
ENERGY BOOST | $17
(Includes La Colombe Cold Brew, Soft Drinks, Hot Tea, Co ee)
Assorted Candy Bars, M&M’s, Clif Bars, Chocolate Covered Espresso Beans
Hors d’Oeuvres
SELECT FOUR TO BE PASSED FOR ONE HOUR | $24 PER PERSON
SELECT FOUR TO BE PASSED ONE AND HALF HOURS | $30 PER PERSON
SELECT FOUR TO BE PASSED TWO HOURS | $38 PER PERSON
COLD SELECTIONS
Tuna Tartare on a Nori Dusted Wonton Crisp
Pimiento Cheese “Everything” Cream Puffs
Vietnamese Summer Roll (Vegan)
Beet Macaron with Pistachio Goat Cheese
Smoked Duck with Orange and Caramelized Shallot Cream
Antipasto Skewers
Mozzarella & Sundried Tomato Roulade on Garlic Toast
HOT SELECTIONS
Mini Chorizo Empanadas with Avocado Crema
Farmington Ham Biscuits
Shrimp & Andouille Skewer
Blue Cheese Beef Pops
Mini Mac & Cheese Muffins
Fried Oysters with Cajun Remoulade
Vegetable Spring Rolls with Sweet Chili Sauce
Havredals Plant Based “Chicken” Kebab with Mint Yogurt Sauce
Char Siu Pork Belly Skewers
Edward’s Virginia Ham Hush Puppies with Mustard Aioli
= Gluten Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
= Gluten Free = Vegetarian
Displayed Appetizers
CHIPS, GUACAMOLE & SALSA
Tri-Colored Tortilla Chips with Salsa and Guacamole
CAPRESE PLATTER
House-made Mozzarella, Fresh Tomato, Pesto, Balsamic, Extra Virgin Olive Oil
VEGETABLE CRUDITÉ
A display of Fresh Vegetables served with Ranch, Roasted Onion and Red Pepper Dips
FRESH FRUIT DISPLAY
Assortment of Seasonal Fruit
GRILLED VEGETABLE BOARD
Seasonal Grilled Vegetables artfully arranged and served with Ranch Dressing and Truffle Aioli
DOMESTIC AND IMPORTED CHEESE DISPLAY
Assorted Cheeses with Crackers
ANTIPASTO DISPLAY
Assorted Cured Meats, Provolone, Roasted Peppers, Olives, Artichoke Hearts, Grissini Breadsticks, Whole Grain Mustard, Infused Olive Oil, Garlic Crostini
HOUSE SMOKED SEAFOOD DISPLAY
Smoked Salmon, Shrimp, Scallops, and Trout Displayed with Dill Sour Cream, Capers, Fresh Lemon, and Fresh Citrus Confit
RAW BAR
Choice of Oysters, Poached Shrimp, Clams on the Half Shell. Includes Cocktail Sauce, Lemon, Mignonette, Tabasco.
*Consuming raw
undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
= Gluten Free = Vegetarian
Plated Dinners
Includes One Salad, One Entrée, and Fresh Dinner Rolls, Water, Co ee, Hot and Iced Tea
SALADS
FALL MIXED GREENS SALAD
Baby Greens, Port Poached Pear, Stilton, Toasted Walnuts and White Balsamic Vinaigrette
APPLES & GOAT CHEESE
Baby Greens, Winter Squash, Goat Cheese, Toasted Pumpkin Seeds and Citrus Vinaigrette
CAESAR SALAD
Romaine, Caesar Dressing, Herb Croutons, Parmesan Crisp, Olive Oil Tomato Petal and Parmesan
ENTRÉES
HERB ROASTED CHICKEN BREAST
Pumpkin Risotto, Sauté of Brussels Sprouts, Raisins, and Pine Nuts, Chai Chicken Jus
PAN SEARED CHICKEN BREAST
Country Ham Roasted Fingerlings, Fall Vegetables, Chicken Jus
MAPLE GLAZED DUROC PORK LOIN Pumpkin Risotto, French Beans, Maple Bacon Pork Jus
Risotto, Fall Vegetables, Short Rib Jus
Parsnip Whipped Potatoes, Fall Spiced Vegetables, Chai Beef Jus
Roasted Beet Risotto, Sauté of Brussels Sprouts, Raisins, and Pine Nuts, Chai Beef Jus
MAPLE GLAZED SALMON
Sweet Potato Dauphinois, Fall Vegetables, Lemon Butter
= Gluten Free = Vegetarian
Plated Dinners
Includes One Salad, Entrée, and Fresh Dinner Roll, Water, Co ee, Hot and Iced Tea
FILET MIGNON & CRAB CAKE
LAND & SEA DUOS
Pan Seared Filet Mignon and Crab Cake, Fall Vegetables, Whipped Potatoes, Merlot Jus
FILET MIGNON & SALMON
Pan Seared Filet Mignon and Salmon, Pumpkin Risotto, Fall Vegetables, Merlot Jus
GRILLED FLAT IRON STEAK & SHRIMP
Chimichurri Marinated Flat Iron Steak, Garlic Butter Shrimp, Parmesan Risotto, French Beans
**Substitute Filet Mignon +$10 Per Person
CHICKEN & SHRIMP
Pan Roasted Chicken Breast, Herb Marinated Shrimp, Parmesan Risotto, French Beans, Truffle Chicken Jus
VEGETARIAN
ROASTED VEGETABLE LASAGNA | MINIMUM 6 GUESTS
Bechamel, Basil, Tomato Sauce
PORTOBELLO MUSHROOM WELLINGTON
Portobello Mushroom, Spinach and Goat Cheese Baked in Puff Pastry and Served with Ratatouille and Tomato Coulis
ROASTED ACORN SQUASH (VEGAN)
Wild Rice, Farro, Dried Cherries, Toasted Almonds, Brussels Sprouts and Tahini Sauce
PUMPKIN RISOTTO
Candied Chestnuts, Wild Mushrooms, Fried Sage
Plated Dinner Desserts
Buffet Dinners
Includes Fresh Dinner Rolls, Water, Co ee, Hot and Iced Tea
CHOICE OF TWO ENTREES | $58
CHOICE OF THREE ENTREES | $68
SALADS
(SELECT ONE)
FALL MIXED GREENS SALAD
Baby Greens, Port Poached Pear, Stilton, Toasted Walnuts and White Balsamic Vinaigrette
APPLES AND GOAT CHEESE
Baby Greens, Winter Squash, Goat Cheese, Toasted Pumpkin Seeds and Citrus Vinaigrette
CAESAR SALAD
Romaine, Caesar Dressing, Herb Croutons, Parmesan Crisp, Olive Oil Tomato Petal and Parmesan
ENTRÉES
Herb Roasted Chicken with Pan Gravy
FCC Fried Chicken
Roasted Vegetable Lasagna (Vegetarian)
Grilled Salmon with Fresh Lemon
Sole Meuniere with Lemon Caper Butter
Chimichurri Grilled Skirt Steak with Crispy Onions
14 Hour Smoked Beef Brisket (with Horseradish Cream Served on the Side)
Penne Pasta with Summer Vegetables, Pesto and Shaved Pecorino (Vegetarian)
Smoked Portobello Jambalaya (Vegan)
STARCHES
(SELECT ONE)
Pumpkin Risotto
Whipped Potatoes
Herb Roasted Red Bliss Potatoes
Rosemary Polenta
VEGETABLES
(SELECT ONE)
Fall Vegetables
Roasted Brussels Sprouts with Raisins and Pine Nuts
French Beans
= Gluten Free = Vegetarian
Seasonal Buffet Desserts
SEASONAL CUPCAKE DISPLAY | $11
HARVEST TIME | $16
Dessert focused on celebrating pumpkin, pear and apple
BONJOUR AND BON APPETITE** | $17
A Seasonal Selection of Chef’s Inspired Twist on Classic European-Inspired Mini Desserts
SOUTHERN HOSPITALITY | $18
A Mini Pastry Display Showcasing the Heart and Soul Desserts of the South
DEATH BY CHOCOLATE | $20 MINIMUM OF 50 GUESTS
An Assortment of Everything Chocolate Mignardise, Highlighting Dark, Milk, and White Chocolate Delights
**Chef’s Favorite
Dessert Action Stations
MINIMUM OF 50 GUESTS AND $100 ATTENDANT FEE
BANANA BLISS | $17
Toasted Chocolate Chip Banana Cake, Caramelized Rum Bananas, and Vanilla Whip
TOASTED BREAD PUDDING | $17
Drizzled with Toffee Sauce
DIPPIN TIME | $19
Seasonal Housemade Ice Cream Bars, Dipped In Chocolate and Garnished with Festive Garnish
= Gluten Free = Vegetarian
Dine-Around Dinners
Combine your favorite stations to create your custom culinary experience. Minimum of 30 guests. Interactive stations will be subject to a $150 fee per attendant needed to execute stations.
Our Food & Beverage team will determine the number of attendants needed based on final head counts and flow of service.
CARVING STATIONS
All carving stations include fresh dinner rolls and an appropriate sauce
ROAST TURKEY BREAST | Includes Traditional Gravy
$18
DUROC PORK LOIN | Includes Bacon Jus $24
SIGNATURE 14-HOUR SMOKED BRISKET | Includes Horseradish Cream $32
ROAST BEEF TENDERLOIN | Includes Merlot Jus $40
ROAST PRIME RIB OF BEEF | Includes Natural Jus and Horseradish Cream $36
WHOLE SMOKED DUCK | Includes Peach Chutney
GLAZED BONE-IN HAM | Includes Honey Dijon
CLASSIC SEAFOOD BOIL
A Selection of Fresh Seafood to Include Lobster, Shrimp, Mussels, Clams, and Crawfish. Boiled to Order with Fresh Sweet Corn and Red Bliss Potatoes. Served with Drawn Butter, Fresh Lemon, and Cocktail Sauce
CHEF’S SMALL PLATES
Watch the Chefs as they artfully plate elegant small tasting dishes in front of your guest’s eyes. Includes two selections per station. Ask your Event Sales Contact for a complete list of seasonal offerings
PASTA STATION (SELECT TWO)
• Penne with Vodka Sauce
• Buccatini all’Amatriciana (Tomato Sauce, Red Pepper Flakes, Guanciale, and Pecorino)
• Rigatoni with Beef Short Rib Ragout
• Penne with Seasonal Vegetables and Pesto
• Orecchiette with Italian Sausage and Broccoli Rabe
• Tortellini with Alfredo Sauce, Ricotta, and Peas
$24
$18
Market Price
Price based on final menu selection
$22
Outdoor Interactive Stations
Inclement weather may cause these stations to be moved indoors and displayed. The Food & Beverage Team will determine when outdoor stations need to move indoors.
BACKYARD GRILL OUT
Hamburgers, Cheeseburgers, Grilled Chicken Breast, and Hot Dogs Grilled to Order and Served with French Fries, Garden Salad, Potato Buns, Ketchup, Mustard, Mayonnaise, Relish and Additional Toppings to Include Bacon, Lettuce, Tomato, and Onion
PIZZA STATION (CHOOSE TWO)
• Neapolitan Pizza Cooked to Order in Our Ooni Ovens (requires 2 attendants per station)
• Classic Cheese Pizza (San Marzano Tomato Sauce, Mozzarella)
• Margherita (San Marzano Tomatoes, Fresh Mozzarella, Basil)
• White Pizza (Olive Oil, Ricotta, Mozzarella)
• Pepperoni Pizza (San Marzano Tomato Sauce, Mozzarella, Pepperoni)
$32
$22
• Truffle Mushroom (+$3 Per Person) (Olive Oil, Ricotta, Mozzarella, Black Tru le, Mushrooms, Tru le Oil, Fresh Thyme)
FIRE TABLE CARVING STATION
Chefs cook over live fire and carve the finished product to order. Includes one open fire side dish.
BOURBON GLAZED TOMAHAWK RIBEYE with Peach Chutney
HERB BRINED DUROC PORK with Cowboy Butter
DRY RUBBED BEEF BACK RIBS with Honey BBQ Sauce
LAMB TOP SIRLOIN with Chimichurri
Add Smoked Sausage as a secondary item for $8 per person
Choose one of the following open fire sides:
• Fire Roasted Corn on the Cob
• Campfire Braised Greens and Beans
• Cast Iron Baked Beans
• Cast Iron Mac & Cheese
$38
$26
$39
$42
Displayed Dinner Stations
BUILD YOUR OWN SALAD BAR
Baby Greens, Romaine, and Baby Spinach Displayed with Toppings to include: Bacon, Tomato, Cucumber, Carrot, Shaved Red Onion, Toasted Pecans, Quinoa, Shredded Cheddar, Croutons, and Seasonal Additions. Served with White Balsamic Vinaigrette, Caesar Dressing, and Ranch.
GRAIN BAR
Build your own grain salad with assorted ingredients to include: Quinoa, Wild Rice, Farro, Fresh Tuscan Kale, Dried Fruit, Chia Seeds, Flax Seeds, Diced Tofu, Sliced Almonds, Shredded Carrot, Diced Tomato, Beets, Cilantro Lime Vinaigrette, and Lemon Herb Vinaigrette.
TACO BAR
Soft Flour & Corn Tortillas with a choice of two of the following:
• Marinated Chicken
• Skirt Steak
• Shrimp (+$9 Per Person)
• Ground Beef
• Barbacoa
Includes Cheddar Cheese, Sour Cream, Pico de Gallo, Guacamole, Lime Wedges, Cotija, Salsa Verde, Diced Tomato, Onion, and Shredded Lettuce
UVA STATION
College Inn’s Cheesy Bread with Marinara and Ranch Dipping Sauces; Coupe’s Cheese Fries with Bacon & Ranch Dipping Sauce; The Virginian’s Spicy Buffalo Chicken Sliders with Provolone and Ranch
MIDDLE EASTERN STATION
Beef & Chicken Kebabs, Falafel, Warm Pita, Hummus, Baba Ganoush, Tzatziki Sauce, Basmati Rice, Feta, Diced Onion, and Diced Tomato
COUNTRY FRENCH CLASSICS
Country Style Pork Paté, Coq au Vin, Rice Pilaf, Traditional Ratatouille, French Baguette
ASIAN FLAVORS
Vegetable Spring Rolls, Steamed Pork Buns, General Tso’s Chicken, Steamed Rice
CHEF’S GRAND TAPAS DISPLAY MINIMUM 30 GUESTS. INDOOR SETUP ONLY
An elaborate selection of cold food artfully plated on hundreds of individual small plates and displayed as a focal point to your event. This display showcases the highest level of cold food craftsmanship that our culinary team has to offer. Ask your Event Sales Contact for photos.
$16
$18
$24
$24
$26
$32
$32
$60
Add an additional starch or vegetable to any station. Ask your Event Sales contact for the seasonal selections. *Consuming raw or undercooked meats,
Late Night Snacks
PASSED
(SELECT TWO | $16 PER PERSON)
(SELECT FOUR | $24 PER PERSON)
Franks in a Blanket, Honey Dijon
BBQ Pulled Pork Sliders, Southern Slaw
Cheeseburger Sliders*
Mini Sausage, Egg and Cheese Biscuits
Lemon Meringue Pie Cones
Chocolate Covered Oreos
DISPLAYS
LATE NIGHT BREAKFAST | $18 PER PERSON
Fresh Fruit, Sausage and Egg and Cheese Biscuits, Bacon, Home Fries, Coffee
SLIDER DISPLAY | $22 PER PERSON
Select Two: Sausage, Egg and Cheese Biscuit, Mini Cheeseburgers, BBQ Pulled Pork, Catfish Po’ Boy, Fried Green Tomato
Gluten Free = Vegetarian
Bronze
CUSTOM CAKES
PRICING TIERS
Allow our talented pastry chef to prepare a custom cake for your special event or to pick up and enjoy at home. The sky is the limit with design ideas!
$13-$15 per slice
$16-$20 per slice
A basic buttercream or fondant cake with minimal / basic design elements.
$21-$25 per slice
Platinum
$25+ per slice
An intricate buttercream pattern, or medium amount of fondant work or basic to medium level gumpaste flowers.
Intricate fondant, painting, intricate gumpaste work, pastillage, etc. Medium to high level of hand work.
A highly skill-oriented cake, cake carving, intricate multimedium cake design extensive hand work.
Chef Root and her pastry team look forward to designing your unique custom cake. Our events team will be happy to answer any questions you might have.
Gluten Free = Vegetarian
SPONGE
FILLINGS & FROSTINGS
FILLINGS
EXTERIOR COVERINGS Vanilla Chocolate
Fondant = Gluten Free = Vegetarian
Carrot
Funfetti
Red Velvet Spice
Vanilla Bean
Lemon
Strawberry
Raspberry
Coconut
Pumpkin Spice
Pistachio
Peanut Butter
Praline
Coffee
Policies & Procedures
SPECIAL EVENT RESERVATIONS
• Events may be booked up to 18 months in advance for member’s personal functions, and 12 months in advance for any sponsored event. Your event order and contract will include the specific times of your event and use of the room.
• All events at Farmington must be sponsored by a member in good standing. The member does not have to attend the event but must sign the event contract.
• Room rentals are waived for members’ personal social functions that are being paid for directly by the member and for which the member will not be reimbursed by another person or organization. Examples of personal social functions are weddings, anniversaries, birthdays, etc.
• To allow for adequate preparation time, menu plans should be completed with our Special Events Office a minimum of four weeks in advance. The guaranteed number of attending guests is required five full business days in advance of your event. All food and beverage charges are subject to a 20% service charge for member functions and a 23% service charge for sponsored functions. All events featuring food and beverage are subject to applicable taxes.
FOOD & BEVERAGE
• Menus must be finalized on an event order with your Event Manager at least thirty days before your event.
• Final headcount guarantees and details are due five business days before your event.
• Special dietary needs for guests are also required five days before your event. Any special dietary restrictive meals requested the day of the event will be charged accordingly ($25 breakfast, $30 lunch, $50 dinner).
• For plated meal service pricing is based on offering a single entrée selection, plus accommodation of dietary needs, such as gluten-free/vegan options. It is possible to provide your guests with a choice of entrées in advance of the event, with a maximum of two entrees selections permitted. If there is a price difference between the two entrée choices, the higher price is charged to all guests. The final quantity of each entrée is required five business days before your event, and you are required to create place cards for each guest with their entrée notation in accordance with Club guidelines.
• Buffet & Station Style Meals are refreshed for 1.5 hours. Additional time may be purchased in advance with your Event Manager. The final number of each station will be determined by our Culinary team when we receive your final headcount.
DÉCOR & ENTERTAINMENT
• Your event can be enhanced with lighting, linens, entertainment, florals and other décor. Your Event Manager can assist you with these plans as well as contract and manage the vendors with payments through our Farmington account. A surcharge of 20% will be added to all outside services arranged by the Events Department.
• If you choose to arrange these services privately, the host is responsible for the conduct and performance of any independent contractors that the Club does not manage on your behalf. Please request and review the Rules & Regulations for Independent Contractors.
FINANCIALS
• A deposit equal to the room rental, and signed contract are required to confirm all reservations.
• All services and charges are subject to local and state taxes in addition to a 20% service charge for members and 23% service charge for sponsored guests.
• Member owned businesses and nonprofits are close to our hearts. Ask your Special Events Manager about how we can help.
Meet the Team
MICHAEL MATARAZZO
Executive Chef
Born and raised in Bellmore, NY, Michael is a 2003 Culinary Institute of America Graduate. In 2005 he completed the renowned Greenbrier Culinary Apprenticeship program. In 2006 Michael was named Captain of the 2008 US Regional Culinary Olympic Team which became the first US Regional Team to win the World Championship in Erfurt, Germany, effectively defeating 62 teams from 32 Nations. In 2010, Chef Matarazzo was named USA's Chef of The Year by the American Culinary Federation and continued to represent the US in the Global Chefs Challenge in Vancouver, BC, where he placed second in the Western Hemisphere. In 2011, Michael became and remains the Advisor to The United States Military's Culinary Olympic Team and has guided the team to winning multiple gold medals on the International stage. He is a certified culinary competitions judge with the American Culinary Federation and a Certified Executive Chef.
MELLISA ROOT
Executive Patry Chef
Chef Mellisa Root is a multiple gold medal-winning pastry chef with a wealth of experience managing and working in the kitchens of world-class Michelin restaurants, luxury resorts, country clubs, and artisanal bakeshops. In 2021, she was a finalist on the Netflix series, School of Chocolate. Before coming to Farmington, Mellisa and her husband owned and operated The Hairy Lobster, a heritage-based farm-to-table share plate restaurant in the heart of the Pearl District in Portland, OR. The restaurant earned national recognition for its desserts, cocktails, and savory food. Earlier in her career, Mellisa was the pastry chef of Madera, worked at Thomas Keller's Per Se, was pastry sous chef for Francois Payard’s in Caesars Palace, and was a chocolatier and wedding cake designer under Executive Pastry Chef Laurant Branlard for the Walt Disney World Swan and Dolphin Resort.
JOE BROOKER
Special Events Chef de Cuisine
Joe Brooker joined the Farmington culinary team in 2014 as the banquet sous chef. In 2018, he took the helm as the Blue Ridge Room chef de cuisine, and, in 2020, was promoted to chef de cuisine of the Special Events Kitchen. Joe was born and raised in Whipple, Ohio, and has always had a deep love of cooking. After graduating with a culinary degree from Hocking College in 2007, Chef Brooker continued on to work at some of the most prestigious properties in the country. He was the off-site catering chef at the Homestead in Hot Springs, VA, before joining the banquet team at Gaylord Opryland Resort & Convention Center in Nashville, TN, in 2008. From there, Chef Brooker moved on to the world-renowned Greenbrier Resort in White Sulphur Springs, WV, where he started as a rounds chef and worked his way up to the title of Saucier, overseeing all hot food production for the resort's main dining room.
= Gluten Free = Vegetarian