Highlands Country Club
2010 Event Planning Services & Banquet Menus
Highlands Country Club P.O. Box 220 Highlands, NC 28741 (828) 526-2181
Highlands Country Club takes pride in creating memorable events and is very pleased that you have chosen the Club to host your special event. Our goal is to provide you with an experience that exceeds your expectations. This brochure will describe some of the Club’s services. Please call our Event Coordinator at 828-787-2783 with any questions you might have regarding your special event.
Highlands Country Club Private Events Frequently Asked Questions What services does the Event Coordinator provide? The Highlands Country Club Event Coordinator has been employed to assist our members and guests in the capacity of overseeing and coordinating all Club private events with Food & Beverage services. She also provides minimal assistance with booking entertainment, ordering linens, and recommending other professional services. This position does not act in the capacity of a Wedding Planner, however, if you should desire services more inline with that of a Wedding Planner, Highlands Country Club can supply such service at an additional cost. Can I rent linens from the Club? The Highlands Country Club offers white linens in limited sizes. A minimal cleaning fee is charged to cover our cost of laundering. Our Event Coordinator can also assist you with the rental of colored overlays, bows & napkins. Does the Club supply candles or votives for my use? To accent your event, we have the following in limited numbers: Hurricane lanterns & bowls with candles $10.00 Bud vases $2.00 Table Lanterns & Votives No charge to Members 12’ & 14� Table Mirrors No charge to Members Is Valet service required for my event? Valet service is customary (although not required) for all events at the Highlands Country Club. The Event Planner will assist you in scheduling the appropriate number of valets for your event. The applicable fee is $85 per valet. Does the Club have a dance floor? Available for a set up fee of $250, the Highlands Country Club offers a new parquet dance floor that may be customized to fit the size of your event and location. Does the Club supply flowers for private events? Our Event Coordinator can assist you by recommending reputable local florists for your event. We also welcome outside floral designers and ask that they contact our Event Coordinator to coordinate set up / break-down times and locations. Can the Club recommend a photographer to capture special moments at my event? Highlands Country Club has access to a number of skilled photographers and also welcomes outside professionals. Are there any service charges, taxes or other special fees applicable to my event? All food and beverage items are subject to a 20% gratuity / service charge and .0775 North Carolina tax. All special events require a $2,500 minimum for Food and Beverage service. Non-member sponsored events require payment of a $500 fee.
Highlands Country Club Event Guidelines TO ENSURE A SUCCESSFUL EVENT... 1. Plan early! The Club calendar books quickly. Schedule your event early and confirm available space for your meeting or function with the Club Administrator. 2. Make an appointment! Call the Event Coordinator at (828) 787-2783 to schedule a time that is convenient for both of you. Knowing in advance that you’re coming assists us in providing you with information, menus, etc. to make your meeting efficient and productive. 3. Select a “point person”! If your event involves a committee or group of individuals, please select an individual who will be the contact person for your group to meet with the Event Coordinator. Please confirm all food and beverage details with the Clubhouse Manager/Event Coordinator two weeks prior to your event and the final guarantee one week prior to your event. If the guaranteed number of guests is not confirmed, the Club will prepare and charge for the estimated number of guests or number of guests served, whichever is highest. FOR COURTESY AND SAFETY OF OUR MEMBERS AND GUESTS... 1. Cell phone use is not allowed on Club property (unless you are a doctor on call). House phones are available for guest use. 2. Smoking is prohibited in all Club buildings. Smoking is permitted on porches and decks. 3. To protect you, your guests, and the Highlands Country Club, alcoholic beverages will not be served to anyone under the legal drinking age or to anyone who appears to be under the legal drinking age that cannot show proper identification when requested to do so. Anyone appearing to be intoxicated will not be served alcoholic beverages. 4. To ensure that other members and guests using the Club may enjoy its facilities, we ask that you confine the noise level, including that of the sound system used for entertainment and speaking, within your reserved room (s). 5. Members and guests are responsible for the removal of any and all decorations provided for functions held at the Club and any associated damages to Club property. BOARD POLICIES... 1. It is the responsibility of the member and individuals booking a private party to be aware of and observe the dress code requirements. 2. Cash bars are strictly forbidden at any function held on Club property.
Highlands Country Club Event Guidelines 3. All food and liquor shall be furnished by the Club exclusively. Selections not currently on our wine/beer list may be special ordered. All food is priced for consumption on the premises. Any repackaging will be billed to host Member. 4. Limited use of cameras and video equipment is permitted; however, any photographs or videos taken on the premises must be limited to non-commercial use and have permission from the Clubhouse Manager. 5. Members of the media or working press are not permitted on Club property without Board approval. The Club is not an insurer of the property of members or guests, and will not be responsible for the loss or damage to any personal property.
FEES... 1. All events, other than Club sponsored socials, will be subject to a 20% service charge and .0775 North Carolina Tax on Food & Beverage. 2. A $2,500 deposit may be required and payable by personal check within 30 days of booking. 3. Non-member private parties must be sponsored by a Club Member and are subject to a $500 Non-Member Fee. 4. Events that are held on Sunday, Monday, or Wednesday evenings or any night the Club is closed for regular dining, will require a $2,500 minimum to cover opening the Club. Requests to open the Club for other meals will be subject to discretionary fee. 5. Any event requiring the Clubhouse to be closed to the membership must be authorized by the Board of Governors and will require a minimum event charge of $25,000. 6. Removal of 25% or more of the existing furniture will incur a minimum moving charge of $500, increasing with the number of pieces moved. Prior approval must be obtained before moving any furniture and under no circumstances may pictures, paintings or antiques be moved. 7. Prices are subject to change and will only be guaranteed 30 days prior to the event. Cancellations must be submitted in writing no more than 31 days prior to the event. Functions cancelled within 30 days are subject to a $2,500 fee or costs incurred.
Highlands Country Club Entertainment Guidelines 1. All bands, orchestras, and D.J.’s will be set up completely prior to the beginning of any function. 2. If changing areas are required, notification must be made at least 1 (one) week prior to the engagement. 3. Due to our remote location, it is customary (though not guaranteed) that entertainers receive a meal and beverages. Permission from the host must be given to the management of the Club prior to the function, along with the authorization for billing. Host must also indicate whether entertainers will be allowed to consume alcohol at the event. Please indicate clearly to your host and the Club Manager/ Event Coordinator, the number of meals required. 4. Food and beverage is to be consumed during breaks in specified areas. Entertainers are not allowed in the Club Kitchen or Server Stations. 5. Power sources are as follows: Clubhouse Covered Porch Hudson House
6 dedicated 20 amp circuits 4 dedicated 20 amp circuits
6. Stage requirements must be made known to the Club at least 2 (two) weeks prior to the engagement. 7. Any equipment that must be furnished by the Club will be the responsibility of the host. 8. Management of the Club reserves the right to regulate the volume of any group on the premises. Highlands is also regulated by a sound ordinance that requires events to end by 11:00 pm. On occasion, a sound permit is granted to extend this time frame. Entertainers are asked to assist us in adhering to these guidelines by ending 15 minutes prior to the sound ordinance. 9. Any questions or problems that arise should be brought to the immediate attention of Club Management. 10. All entertainers will be required to provide a workman’s compensation and general liability insurance certificate prior to the engagement.
Breakfast Menu Cold Buffet Breakfast Food Items (Choose one or more)
Fruit Platter 3 Seasonal Fruit Display served w/ Fresh Berries (Chopped Fruit Salad available)
Continental 3 House made Muffins, Cinnamon Rolls, and Danish Assortment
Cereal Bar 2 Assortment of Cereals served w/ Whole Milk
Low Fat Yogurt Bar 4 Low Fat Yogurt w/ Granola Topping, Seasonal Berries, Chopped Nuts, Fruit Puree
Tomato Platter 2 Fresh Sliced Tomatoes Season & Drizzled w/ Extra Virgin Olive Oil
Smoked Salmon Display 5 Norwegian Smoked Salmon, served w/ Cream Cheese, Hard Boiled Eggs, Capers, Mince Red Onion
Bagel Assortment 3 Multi-Grain, Everything, & Plain Bagels, served w/ Whipped Cream Cheese
Please note that all menus provided are to serve as a means to get your creative juices flowing…we can typically accommodate most any special request! All menu prices are per person and are subject to 20% service charge and .0775 NC Sales Tax. Prices are subject to change depending upon current market prices.
Breakfast Menu Hot Breakfast Buffet Food Items Eggs (pick one) Southern Scrambled 2 Breakfast Casserole 2 Quiche (assorted flavors) 3
Eggs Benedict 3 Fried Green Benedict 4 Crab Benedict 5
Proteins (pick two or more) Applewood Smoked Bacon 2 Nantahala Pork Sausage Patties 2 Pork Sausage Links 2 Corned Beef Hash 3
Turkey Bacon 2 Turkey Sausage Patties 2 Chicken Fritters 2 Smoked Beef Sausage 2
Breads (pick one or more) Southern Style Biscuits 1 HCC Crunchy French Toast 2 Danish Assortment 2 Cinnamon Rolls 2
House Made Muffins 2 Buttermilk Pancakes 2 Croissants 2 English Muffins 1
Starches (pick one or more) Stone Ground Grits 2 HCC Cheesy Grits 2 Hashbrowns 2
Oatmeal 1 Home Fries 1
Breakfast Menu Plated Breakfast All EntrĂŠes come with a Cup of Fruit, Biscuits & Danishes Sunrise Special 7 Three Scrambled Eggs, Applewood Smoked Bacon, & Cheese Grits
Corned Beef Hash 9 House made Hash topped w/ Two Poached Eggs, & Hollandaise Sauce
Eggs Benedict
9
Two Poached Eggs on a Toasted English Muffin w/ Canadian Bacon, Topped w/Hollandaise Sauce
Wild Mushroom & Sausage Quiche 8 Individual Quiche served w/ Applewood Smoked Bacon, & Hashbrowns (Additional Flavors Available)
Southern Benedict 10 Two Poached Eggs on a Toasted Buttermilk Biscuits w/ Fried Green Tomatoes, Topped w/ Chipolte Sawmill Gravy
Blueberry Pancakes 8 Three Blueberry Pancakes Topped w/ Granola & Whipped Butter Served w/ Nantahala Sausage Patties, Fresh Vermont Maple Syrup
Stuffed French Toast 9 Challah Bread filled w/ Pecan Cream Cheese, Dipped in Egg Batter and Pan Fried, Served w/ Applewood Smoked Bacon
Lunch Menu Plated Lunch Soups Five Onion Grantine 4 Wild Mushroom & Smoke Gouda 5 Roasted Garden Vegetables 4 Tomato Tarragon with Crab Meat 4 Thai Chile Carrot Ginger 4 Red Pepper & Goat Cheese Bisque 5 Tuscan Tomato Basil 4 Potato, Broccoli, & Cheddar 4 Lobster Bisque 6 Hungarian Beef Goulash 5 Gazpacho (cold) 5 Vichyssoise (cold) 4 HCC Turkey Chili 4
Lunch Menu Plated Lunch Salads HCC Mixed Field Green Salad
5
Vegetable Garni, topped w/ White Balsamic Vinaigrette
Classic Caesar
6
Crisp Hearts of Romaine, Shaved Parmesan, Roasted Garlic Croutons, Creamy Garlic Caesar
Caprese
7
Field Greens, Sliced Tomatoes, Buffalo Mozzarella, Fresh Basil, Aged Balsamic Glaze
Spinach Salad
6
Toasted Almonds, Sun dried Cranberries, Bacon Lardons, Sherry Bacon Vinaigrette
Red Anjou Pears
8
Mixed greens, Toasted Pecans, & Gorgonzola Cheese, topped w/ White Balsamic Vinaigrette
Greek
7
Chiffonade Lettuces, Grape Tomatoes, Carrots, Cucumbers, Red Onion, Kalamata Olives, Feta Cheese, & Herb Vinaigrette
The Wedge
6
Wedge of Boston Bibb Lettuce, Blue Cheese Crumbles, Bacon Pieces Choice of Dressing
The Boston Salad
7
Boston Bibb Lettuce, Cucumbers, Craisins, Spiced Pecans, Peach Pecan Vinaigrette
Lunch Menu Plated Lunch Entrees Greek Chicken Breast 18 Grilled Chicken Breast, Topped w/ Tomatoes, Artichokes, & Kalamata Olives
Vegetable Puttanesca Capellini
16
Zucchini, Squash, Mushrooms, Topped w/ Puttanesca Sauce over Angle Hair Pasta
Grilled Atlantic Salmon
16
Topped w/ Ancho-Chile Cream Sauce, Served w/ Grilled Asparagus
Roasted Pork Loin
17
Gorgonzola Mac n Cheese, Haricot Verts, Topped w/ Pan Jus
Grilled Chicken & Vegetable Panini
16
Herb Marinated Chicken Breast, Roasted Italian Vegetables, Smoked Provolone & Arugula, Served w/ Sundried Tomato Pesto Pasta Salad
Filet Mignon
21
Six oz. Center cut w/ Mushroom Potato Gratin, Sherry Shallot Glace
HCC Crab Cakes
20
Served w/ Mustard Remoulade, Wilted Spinach, Baby Carrots
Chicken Picatta Capellini
16
Angle Hair tossed w/ Walnut Spinach Pesto, Topped w/ Lemon Butter Sauce
Pan Seared Sea Scallops
16
Served w/ Citrus Fennel Salad, Topped w/ Preserved Lemon Oil
Mountain Rainbow Trout
16
Pan Seared, Served w/ Wilted Spinach, Topped w/ Lemon Butter Sauce
Lunch Menu Plated Lunch Entrees Continued Rigatoni alla Carbonara
17
Pasta Tossed w/ Smoked Bacon Cream Sauce w/ English Peas, Garlic, Topped w/ Grilled Chicken & Shaved Parmigiano Reggiano
Smoked Atlantic Salmon
17
Cold Hickory Smoked, Served w/ Cucumber Linguine, & Lemon Buerre Blanc
Shrimp & Calamari Penne Diablo 18 Tiger Shrimp, Calamari Tubes, Vegetable Garni, Tossed w/ Spicy Marinara
Fried Catfish Po Boy
16
Cornmeal Breaded, Topped w/ Shredded Lettuce, Tomatoes, & Buffalo Peppercorn Ranch Served w/ Sweet Pepper Slaw
White Truffle Chicken Salad Sandwich
16
Granny Smith Apples, Toasted Sour Dough, Lettuce, Tomato, Served w/ Cracked Mustard Fennel Slaw
Please note that all menus provided are to serve as a means to get your creative juices flowing…we can typically accommodate most any special request! All menu prices are based on current market prices and are therefore subject to change. Prices are per person and are subject to 20% service charge and .0775 NC State Sales Tax.
Lunch Menu Plated Lunch EntrĂŠe Salads Smoked Salmon Salad 16 Mixed Field Greens, Wilted Scallions, Cornbread Croutons, Topped w/ Walnut Shallot Vinaigrette
Going to California
15
Organic Arugula, Baby Spinach, Watercress, Roasted Yellow & Red Beets, Orange Segments, Pine nuts, Goat Cheese, Topped w/ Balsamic Vinaigrette
Tuna Nicoise
16
Field Greens, Poached Eggs, Haricot Verts, Saffron Poached Potatoes, Caperberries, Nicoise Olives, Yellowfin Tuna Topped w/ Sherry Vinaigrette
Grilled Chicken Caesar
14
Crisp Hearts of Romaine, Shaved Parmigiano Regggiano, Roasted Garlic Croutons, Topped w/ Creamy Caesar Dressing
Asian Grilled Chicken 15 Napa Cabbage, Bean Sprouts, Snow Peas, Shitake Mushrooms, Buckwheat Noodles, Toasted Peanuts, Topped w/ Sesame Soy Vinaigrette
Southern Fried Salad
14
Chopped Hearts of Romaine, Aged Cheddar Cheese, Tomato Wedges, Cucumbers, Julienne Carrots, Topped w/ Honey Mustard Vinaigrette
HCC Trio Salad 16 Field Greens, Vegetable Garni, Scoop of Chicken Salad, Tuna Salad, & Egg Salad Choice of Dressing
Mojo Chicken Taco Salad
16
Flour Tortilla Shell, Chopped Greens, Roasted Corn, Black Beans, Avocado, Cheddar Cheese, Pico de gallo, Topped w/ Cilantro Lime Vinaigrette
Lunch Menu Lunch Buffet Salads (Choose Two or More) Mixed Field Greens 3 Bowls of Carrots, Tomatoes, & Cucumbers Served w/ Three Dressings
Sundried Tomato Pesto Pasta Salad 3 Kalamata Olives, Feta Cheese, Balsamic Vinegar, Chopped Herbs
Sweet Pepper Slaw 3 Red & Green Bell Peppers, Mountain City Cabbage, Honey, & Apple Cider Vinegar
HCC Potato Salad 3 Red Potatoes, Celery, Onions, Garlic, Thyme, Parsley, Tossed w/ Spiced Aioli
Grilled Vegetable Platter 4 Summer Squash, Zucchini, Asparagus, Red Onion, Bell Peppers
Fruit Platter 3 Seasonal Fruit, Sliced & Arranged w/ Fresh Berries
Jalapeno Cole Slaw 3 Shredded Mountain City Cabbage, Carrots, Tossed w/ Jalapeno Mayonnaise
Marinated Cucumbers & Tomatoes 3 Hydro Cucumbers, Roma Tomatoes, Julienne Red Onions, Capers Tossed w/ White Balsamic Vinegar
Summer Peach & Tomato Salad 3 Peaces, Tomatoes, Feta Cheese, & Minced Red Onion Tossed w/ Balsamic Vinegar
Cous Cous Salad 3 Granular Semolina, Asparagus, Orange Segments, Sundried Cranberries, Yellow Raisins, Tossed w/ Extra Virgin Olive Oil
Chickpea & Feta Salad 3 Tomatoes, Fresh Herbs, Red Onions, Garlic, Red Peppers, Feta Cheese, Tossed w/ Extra Virgin Olive Oil
Lunch Menu Lunch Buffet Entrees (Choose two or more) Cold Build Your Own Deli 8 Smoked Turkey, Black Forest Ham, Roast Beef, Cheddar, Swiss, Provolone Cheeses, Lettuce, Tomatoes, Onions Wheat & White Breads Mayonnaise, Mustard, Pickles
HCC Deli Logs 7 Choice of Smoked Turkey, Ham, or Roast Beef, Vegetable Garni, Choice of Cheese, Served on Full Length Baguettes, Cut to Size Mayonnaise, & Mustards on the Side
Hot Roasted Pork Loin 8 Topped w/ Fresh Herbs, & Pan Jus
C.A.B. Hamburgers 8 8 oz Burgers, Grilled, Buns, Sliced Cheeses, Lettuce, Tomatoes, Onions,
Southern Fried Chicken 8 Legs, Thighs, Breasts, & Wings
Grilled Chicken Marsala 7 Mushroom Marsala Sauce, & Fresh Herbs
Lasagna 8 Beef Bolognaise, Ricotta & Mozzarella Cheeses, Layered w/ Chopped Spinach
Roasted Beef Tenderloin 9 Sliced, Topped w/Veal Jus, Horseradish Cream on the Side
Lunch Menu Continued Lunch Buffet Entrees Continued Grilled Salmon
8
Lemon Caper Cream, Fresh Herbs, Lemon Pin Wheels
Chicken Crepes
7
Chicken Hash Rolled into Crepe Shells, Red Grapes, Fresh Herbs, Topped w/ Sauce Mornay
Quiche
6
Wild Mushroom & Fontina, Spinach & Red Pepper, Broccoli Gruyere
Blackened Snapper
8
Red Snapper Fillets, Topped w/ Crawfish Etouffee
Roasted Sirloin
8
Burgundy Shallots, Cabernet Glace
Roasted Loin of Pork
7
Scalloped Apples & Fresh Herbs
Greek Chicken
8
Topped w/ Olives, Artichokes, Tomatoes, & Feta Cheese
Fried Catfish
8
Served w/ Lemons, & Tartar Sauce
Lunch Menu Boxed Lunches Hickory Smoked Turkey 10
Chicken Salad Wrap 11
Served on Multi-Grain, Lea, Lettuce, Tomatoes, Red Onions & Cheddar Cheese with Lay’s Potato Chips, Whole Fruit & Cookie
Chicken Salad, Whole Wheat Wrap, Spinach Leaves, Tomatoes, Red Onions & Cheddar Cheese with Lay’s Potato Chips, Whole Fruit & Cookie
Black Forest Ham 10
Roasted Chicken 11
Served on Multi-Grain, Leaf Lettuce, Tomatoes, Red Served on Baguette, Tomatoes, Buffalo Mozarella, Basil Onions & Swiss Cheese with Lay’s Potato Chips, Whole Aiolo with Lay’s Potato Chips, Whole Fruit & Cookie Fruit & Cookie
Par 3 Club 12
Pepper Roasted Beef 12
Smoked Turkey, Ham, Applewood Smoked Bacon, served on White, Leaf Lettuce, Tomatoes, Red Onions & Cheddar Cheese with Lay’s Potato Chips, Whole Fruit & Cookie
Served on Multi-Grain, Arugula, Tomatoes, Red Onions, Blasamic Mayonnaise & Smoked Provolone with Lay’s Potato Chips, Whole Fruit & Cookie
Garlic Roasted Lamb 13
Roasted Eggplant 11
Served on Foccasia, Sweet Onion Jam, Spicy Harissa Sauce with Lay’s Potato Chips, Whole Fruit & Cookie
Served on Multi-Grain, Sundried Tomatoes, Arugula, Red Onions & Chevre Goats Cheese with Lay’s Potato Chips, Whole Fruit & Cookie
Cocktail Reception Menu Cold Hors d’oeuvre Platters Fruit Platter
3
Season Fruit, Sliced, & Arranged w/ Fresh Berries
Imported, Domestic, & Specialty Cheese Platter Served w/ Crackers & Berries
Grilled Vegetable Display
4
Topped w/ Balsamic Reduction
Whole Poached Salmon
4
Served w/ Traditional Garnish, Crackers, & Crostinis
Smoked Salmon Platter
5
Served w/ Capers, Red Onion, & Cream Cheese
Poached Shrimp Cocktail
5
Served w/ Lemon Wedges, & Cocktail Sauce
Roasted Tenderloin Platter
5
Medium Rare, Sliced, Drizzled w/ Balsamic Reduction
Oysters on the Half Shell
6
Served w/ Accoutrements
Baby Vegetables Crudite
3
Raw Vegetables, Served w/ Blue Cheese Dressing
Assorted Tea Sandwiches
4
(Choose 3) Curried Egg Salad, Tomato Basil, Turkey Dijon, HCC Chicken Salad, Smoked Salmon Dill w/ Dill Cream Cheese, Roasted Vegetable.
Smoked Trout Mousse
4
Served w/ Assorted Crackers, Cucumbers, & Roasted Red Peppers
4
Cocktail Reception Menu Hot Hors d’oeuvre Platters Fried Chicken Tenders 3
Spanikopita 3
Served with Honey Mustard & BBQ Dipping Sauces
Warm Spinach wrapped with Phyllo Dough
Mini Crab Cakes
5
Chicken or Beef Satay 3
Served with Mustard Remoulade
Served with Sweet Chili & Peanut Dipping Sauces
Bacon Wrapped Scallops 4
Mini Twice Baked Potatoes 3
Petite Scallops Wrapped with Applewood Smoked Bacon
Stuffed with Cheddar Cheese, Chives, Bacon Pieces & Sour Cream
Crab Stuffed Mushrooms 5
Shrimp & Andouille Kabobs 4
Jumbo Lump Crab Stuffed into a Button Bushroom
Served with Cajun Aioli
Vegetable Springrolls 3
Chicken Wellingtons 4
Fried & Served with Sweet Chili & Sesame Soy Dipping Sauces
Chicken Wrapped with Puff Pastry
Homemade Meatballs 4
Mushroom Florentine 3
Served with Putanesca Sauce
Creamed Spinach Stuffed into a Mushroom
Ham Biscuits 3
Mushroom Beggars Purse 3
Black Forest Ham Piled into Mini Buttermilk Biscuit
Mushroom Duxelles Wrapped in Phyllo Dough
Mini Kobe Burgers 5
Fried Gulf Shrimp 4
Kobe Beef Cheeseburgers served on Brioche, Topped All The Way
Served with Lemon Wedges & Cocktail Sauce
Mini Assorted Quiche 3
Cocktail Reception Menu Passed Hors d’oeuvres Smoked Salmon Canape 4 Cornbread Pancake, Horseradish Cream, Micro Greens
Sea Scallop Spoons 4 Pan Seared w/ Pineapple Serrano Salsa
Southwestern Chicken Salad 3 Served on a Corn Tortilla Crisp
Crab & Scallion Fritter 4 Seasoned w/ Old Bay, Served w/ Red Chili Tartar Sauce
Chicken or Beef Satay 4 Served w/ Sweet Chili, & Peanut Dipping Sauces
Spanikopita 3 Warm Spinach Wrapped w/ Phyllo Dough
Blackened Shrimp 4 Served w/ Pimento Cheese on a Cornbread Crostini
Vegetable Tartlet 3 Seasonal Vegetables, Belle Chevre Goats Cheese, in a Warm Phyllo Cup
Bacon Wrapped Scallops 4 Petite Scallops Wrapped w/ Applewood Smoked Bacon
Mini Kobe Burgers 5 Kobe Beef Cheeseburgers, Served on Brioche, Topped All the Way
Vegetable Springrolls 3 Fried & Served w/ Sweet Chili, & Seseme Soy Dipping Sauces
Mini Crab Cakes 3 Served w/ Mustard Remoulade
Lobster Dogs 4 Maine Lobster, Skewered, & Tempura Fried, Served w/ Lemon Aioli
Dinner Menu Dinner Buffet Salads Mixed Field Greens 3 Bowls of Carrots, Tomatoes, & Cucumbers Served w/ Three Dressings
Spinach Salad 4 Tossed w/ Toasted Almonds, Yellow Raisins, & Feta Cheese, Served w/ Balsamic Vinaigrette
Tomato Wedge Salad 4 Mix of Yellow & Red Tomatoes, Tossed w/ Fresh Herbs, Feta Cheese, & Balsamic Vinaigrette
Israeli Cous Cous 4 Tossed w/ Lemon Curry Vinaigrette, Red Peppers, & Scallions
Cucumber Dill Salad 3 Tossed w/ Shallots & Chive Crème Fraiche
Tossed Caesar Salad 4 Crisp Hearts of Romaine, Tossed w/ Parmigiano Reggiano, Garlic Croutons, & Creamy Caesar Dressing
Chopped Fruit Salad 3 Seasonal Fruit Tossed w/ Fresh Berries
Three Bean Salad 3 Pinto, Fava, & Kidney Beans Tossed w/ Red Onion, Tarragon, & White Balsamic Vinaigrette
Sundried Tomato Pasta Salad 3 Kalamata Olives, Feta Cheese, Fresh Herbs, Balsamic Vinegar Tossed w/ Sundried Tomato Pesto
Homemade Hummus 4 Puree of Slow Cooked Chickpeas, Garlic, Lemon Juice, & Extra Virgin Olive Oil Served w/ Whole Wheat Pita Crisps
Dinner Menu Dinner Buffet Salads Continued Sweet Pepper Slaw 3 Red & Green Bell Peppers, Mountain City Cabbage, Honey, & Apple Cider Vinegar
Grilled Vegetable Platter 4 Summer Squash, Zucchini, Asparagus, Red Onion, Bell Peppers
Marinated Cucumbers & Tomatoes 3 Hydro Cucumbers, Roma Tomatoes, Julienne Red Onions, Capers Tossed w/ White Balsamic Vinegar
Chickpea & Feta Salad 3 Tomatoes, Fresh Herbs, Red Onions, Garlic, Red Peppers, Feta Cheese, Tossed w/ Extra Virgin Olive Oil
HCC Potato Salad 3 Red Potatoes, Celery, Onions, Garlic, Thyme, Parsley, Tossed w/ Spiced Aioli
Please note that all menus provided are to serve as a means to get your creative juices flowing…we can typically accommodate most any special request! All menu prices are per person and are subject to 20% service charge and .0775 NC Sales Tax. Prices are subject to change depending upon current market prices.
Dinner Menu Plated Dinner Salads HCC House Salad
5
Mixed Greens, Vegetable Garni, & Choice of Dressing
Caesar Salad
6
Hearts of Romaine, Shaved Parmigiano Reggiano, Roasted Garlic Croutons, Creamy Caesar Dressing
Spinach & Brie
7
Spinach tossed w/ Almonds, Sundried Cranberries, Bacon Sherry Vinaigrette Finished w/ Warm Brie Dressing
HCC Wedge
6
Crisp Wedge of Boston Bibb Lettuce, Crumbled Stilton, Bacon Pieces, Grape Tomatoes, & Choice of Dressing
Red Anjou Pears
8
Mixed Field Greens, Blue Cheese Crumbles, Toasted Walnuts, Served w/ White Balsamic Vinaigrette
Caprese Salad 7 Thick Sliced Tomatoes, Fresh Basil, Buffalo Mozzarella, Finished w/ Balsamic Glaze
Belgian Endive
8
Field Greens, Asparagus, Orange Segments, Gruyere Fritter, Served w/ Sherry Vinaigrette
Frisse & Lola Rosa Salad
8
Strawberries, Crushed Macadamias, Served w/ Balsamic Vinaigrette
Greek
7
Chiffonade Lettuces, Grape Tomatoes, Carrots, Cucumbers, Red Onion, Kalamata Olives, Feta Cheese, & Herb Vinaigrette
The Boston Salad 7 Boston Bibb Lettuce, Cucumbers, Craisins, Spiced Pecans, Peach Pecan Vinaigrette
Dinner Menu Plated Dinner Entrees All Entrées Come w/ Chef’s Choice Starch & Vegetables
Filet Mignon
Atlantic Salmon
(6, 8, or 12 oz, Bacon Wrapped Optional) Served w/ Red Wine Veal Jus, or Peppercorn Shallot Glace
(7oz) Grilled, Served w/ Lemon Beurre Blanc
NY Strip Steak (10, 12, or 16oz)
HCC Crab Cakes
Served w/ Wine Merchants Sauce
Seared, Served w/ Mustard Remoulade
Beef Wellington (6oz)
Stuffed Tomato
Filet of Beef Covered w/ Mushroom Duxelles, Wrapped in Puff Pastry
Roasted Tomato, Stuffed w/ Squash, Zucchini, Garlic, Herbs, & Bread Crumbs
Carolina Mountain Trout (8oz)
Black Grouper (7oz)
Sautéed, Served w/ Beurre Noir
Pan Seared, Served w/ Citrus Fennel Broth
Ashley Farms Airline Chicken Breast
Lamb Shank
Served w/ Fond Poulet
Braised, Served w/ Merlot Au Jus
Cornish Game Hen (Half, or Whole Bird)
Veal Osso Bucco
Served w/ Cracklin Pan Gravy
Braised, Served w/ Pan Jus, & Gremolata
Niman Ranch Pork Porterhouse
Maple Leaf Farms Duck
Served w/ Apple Cider Demi Glace
(Half Duck) Slow Roasted, Served w/ Port Wine Cherry Jus
New Zealand Rack of Lamb Smothered w/ Dijon Mustard, & Coated w/ Herbed Bread Crumbs *Prices for plated dinner menu items varies depending upon current market prices.
Dessert Menu
“Banana Split”
Seasonal Fruit Tart
Banana Cake, Topped w/ Trio Ice Creams, Chocolate Syrup & Banana Brule
Pastry Crust filled w/ Vanilla Pastry Cream, & Fresh Berries
Canoli Cake
Georgian Pecan Pie
Pistachios, Chocolate Chips, & Lemon Zest, White Cake
Homemade Traditional Pecan Pie w/ Local Georgia Pecans
Raspberry Pound Cake
HCC Chocolate Lava Cake
Served w/ Moscato Crème
Chocolate Cake w/ Warm Lava Center, Served w/ Fresh Berries
Assorted Petit Fours
Vanilla Bean Crème Brulee
Bite Sized White & Chocolate Cakes, Cookies, & Sweet Treats
Strawberry Shortcake Cheesecake Strawberry Cheesecake w/ Shortbread Crust Topped w/ Whipped Cream & Macerated Strawberries
Served w/ Seasonal Berries
Chocolate Hazelnut Torte Topped w/ Amaretto Spiced Crème
Key Lime Pie
Gala Apple Pie
Served Individual or Whole Pies
Served Warm, & Ala mode
Seasonal Fruit Cobblers
Cinnamon Roll Bread Pudding Topped w/ Crème Anglaise
*Pricing of desserts is dependent on serving option of plated or buffet.
Highlands Country Club boasts its very own Pastry Chef so the list of creative desserts is endless! Please let us know if there is something special we can create for you!
Banquet Bar Menu
Call Brand Liquors
$110.00
Vodka:
Absolut, Ketel One, Smirnoff
Whiskey:
V.O., Jack Daniels, Canadian Club
Bourbon:
Jim Beam, Southern Comfort
Rum:
Mount Gay, Bacardi Silver
Scotch:
J&B, Johnnie Walker Red, Dewars, Famous Grouse
Gin:
Beefeater, Gordons, Tanqueray
Tequila:
Cuervo Gold
Brandy:
Christian Brothers Premium Brand Liquors
$130.00
Vodka:
Grey Goose, Chopin, Belvedere
Whiskey:
Jameson Irish, Crown Royal
Scotch:
Johnnie Walker Black, Chevas Regal, Glenfiddich, Macallan, Glenlivet
Gin:
Bombay Sapphire
Bourbon:
Maker’s Mark After Dinner Cordials
Group A- $70.00
Group B - $75.00
Group C - $90.00
Anisette
Amaretto Disaronno
Benedictine, DOM
Apple Pucker Schnapps
Bailey’s Irish Cream
B&B, DOM
Blue Curacao
Frangelico
Chambourd
Crème de Menthe
Kahlua
Drambuie
Crème de Cacao
Sambuca
Galliano
Butterscotch Schnapps
Grand Marnier
Peppermint Schnapps
Tia Maria
A minimum of 75 people is required to set up a hosted bar. The bar set up fee is $100. Bottles sold by the fifth are charged per 1/10 bottle.
Banquet Bar Menu Banquet Beer Menu Domestic Cans - $3.50
Import/Micro Brew Bottles - $4.50
Budweiser
Amstel Light
Bud Light
Beck’s Light/Dark
Coors Light
Corona
Michelob Light
Heineken
Michelob Ultra
Samuel Adams
Miller Lite
Kaliber- non alcoholic *Check for seasonal favorites*
Banquet Wine Menu The Highlands Country Club offers an excellent wine list to suit your individual tastes. Please consult the Event Coordinator for our most current selections. Prices do not include a 20% service charge and NC state sales tax
The Bobby Jones Room
(right)
seats up to 32 guests, depending upon type of set up,
is well-
appointed and perfect for small groups or business meetings.
The Clubhouse Main Dining Room (below) seats around 102 guests,
depending upon type of set up, and features a beautiful rock fireplace. It
is well-suited for parties desiring
buffet-style service including manned action stations, as well as for elegant plated dinners.
Other HCC Venues The Hudson House features a large dining room with fireplace and an open-air covered porch. It’s a perfect venue for private parties up to 175 guests.
The Covered Porch provides a warm setting with a stone fireplace and seating up to 62 guests. The Grill Room features its very own bar and seats up to 56 guests .
The Stone Terrace is perfect for o utd o o r
d ining
a nd
sea ts
approximately 40 guests. It’s an ideal
venue
reception.
for
a
cocktail