Farmington Special Events | Spring 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 | $26

Seasonal Muffins, Seasonal Fresh Fruit, Scrambled Eggs, Buttermilk Pancakes, Sausage and Apple Smoked Bacon, and Home Fries

BAGEL BAR | $14

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

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)

Mimosa Bar | $12 per drink

(includes assorted juices, purees and fresh fruit)

*Consuming

Buffet Lunches

Bu et Lunches include Sodas, Bottled Juices, Co ee 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 | $29 | 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)

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

SPRING MIXED GREENS SALAD

Plated Lunches

Select One Salad and One Entrée

Includes Fresh Rolls, Soda, Juice, Iced Tea and Co ee

SALADS

Baby Greens, Spring Peas, Carrot Ribbons, Spiced Pecans, Shaved Pecorino, White Balsamic Vinaigrette

BEET & GOAT CHEESE

Baby Greens, Baby Beets, Goat Cheese, Spring Radish, Toasted Pine Nuts, Fresh Parsley, Citrus Vinaigrette CAESAR

Romaine, Caesar Dressing, Herb Croutons, Parmesan Crisp, Olive Oil Tomato Petal and Parmesan

Lunch Entrée Salads

Includes Fresh Rolls, Soda, Juice, Iced Tea and Co ee. Does not include Dessert

CHICKEN CAESAR SALAD Chopped Romaine, Grilled Chicken Breast, Parmesan Crisp, Olive Oil Tomato Petal, Herb Croutons, Caesar Dressing

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

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

SEASONAL

ASSORTED

SEASONAL

ALMOND

EXOTIC

$16

$18

$19

$22

$24

$26

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 | $12

(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

= Gluten Free = Vegetarian

Displayed Appetizers

House-made Mozzarella, Fresh Tomato, Pesto, Balsamic, Extra Virgin Olive Oil

Assorted Cured Meats, Provolone, Roasted Peppers, Olives, Artichoke Hearts, Grissini Breadsticks, Whole Grain Mustard, Infused Olive Oil, Garlic Crostini

Choice of Oysters, Poached Shrimp, Clams on the Half Shell. Includes Cocktail Sauce, Lemon, Mignonette, Tabasco.

= Gluten Free = Vegetarian

Plated Dinners

Includes One Salad, One Entrée, and Fresh Dinner Rolls, Soda, Juice, Co ee and Hot Tea

SPRING MIXED GREENS SALAD

SALADS

Baby Greens, Spring Peas, Carrot Ribbons, Spiced Pecans, Shaved Pecorino, White Balsamic Vinaigrette

BEET & GOAT CHEESE

Baby Greens, Baby Beets, Goat Cheese, Spring Radish, Toasted Pine Nuts, Fresh Parsley, Citrus Vinaigrette

CAESAR SALAD

Romaine, Caesar Dressing, Herb Croutons, Parmesan Crisp, Olive Oil Tomato Petal and Parmesan

ENTRÉES

PAN SEARED SALMON

Sauté of Carrots, Leeks, and Spring Radishes, Lemon-Rosemary Risotto, Beurre Blanc

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

= Gluten Free = Vegetarian

Includes One Salad, Entrée, and Fresh Dinner Roll, Soda, Juice, Co ee and Hot Tea

Buffet Dinners

Includes Fresh Dinner Rolls, Soda, Juice, Co ee and Hot Tea

CHOICE OF TWO ENTRÉES | $56

CHOICE OF THREE ENTRÉES | $66

SALADS

(SELECT ONE)

SPRING MIXED GREENS SALAD

Baby Greens, Spring Peas, Carrot Ribbons, Spiced Pecans, Shaved Pecorino, White Balsamic Vinaigrette

BEET & GOAT CHEESE

Baby Greens, Baby Beets, Goat Cheese, Spring Radish, Toasted Pine Nuts, Fresh Parsley, 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

Grilled Skirt Steak with Caramelized Shallots and Merlot jus

Braised Beef Short Ribs

Penne Pasta with Mushroom “Bolognese,” and Shaved Pecorino (Vegetarian)

Smoked Portobello Jambalaya (Vegan)

STARCHES

(SELECT ONE)

Spring Pea Risotto

Whipped Potatoes

Herb Roasted Red Bliss Potatoes

Rosemary Polenta

VEGETABLES

(SELECT ONE)

Spring Vegetables

Sautéed Broccolini

Butter Poached Carrots, Mushrooms, and Spring Radishes

Seasonal Buffet Desserts

SEASONAL CUPCAKE DISPLAY | $11

FARMER'S MARKET ASSORTED TARTLETS | $16

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 | $17

Seasonal Housemade Ice Cream Bars, Dipped In Chocolate and Garnished with Festive Garnish

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

= 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 $16

DUROC PORK LOIN | Includes Bacon Jus $22

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 $24

GLAZED BONE-IN HAM | Includes Honey Dijon $16

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

Market Price

Price based on final menu selection

$20

Outdoor Interactive Stations

AVAILABLE STARTING APRIL 2

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 $38

HERB BRINED DUROC PORK with Cowboy Butter $26

DRY RUBBED BEEF BACK RIBS with Honey BBQ Sauce $39

LAMB TOP SIRLOIN with Chimichurri $42

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

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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

$22

$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, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. =

Late Night Snacks

PASSED

(SELECT TWO | $14 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

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

Silv

Gold

Platinum

$16-$20 per slice

A basic buttercream or fondant cake with minimal / basic design elements.

$21-$25 per slice

$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.

SPONGE

Vanilla

Chocolate

Coconut

Carrot

Funfetti

Red Velvet

Spice

FILLINGS & FROSTINGS

FILLINGS

Vanilla Bean

Lemon

Strawberry

Raspberry

Coconut

Pumpkin Spice

Pistachio

Peanut Butter

Praline

Coffee

EXTERIOR COVERINGS

Vanilla

Chocolate

Fondant

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.