The Club at Boca Pointe Event Photo Gallery by Heritage Golf Group

Event Guidelines Food & Beverage Minimums: Main Dining Room:

$8,000 in May, June, July, August, September and October $10,000 in November, December, January, February, March and April

All Other Rooms:

$3,000 for Daytime Events (excluding Sundays & Mondays) $5,000 for Evening Events (excluding Sundays & Mondays)

Food and Beverage Minimums do not include taxes, gratuity and applicable fees. Entree Choice Policy (The following stipulations apply to request for multiple entrees): • • •

Multiple entrees are limited to a choice of two (2). Guarantee of attendance with the breakdown of each entrée is required three (3) business days prior to the event. A form of entrée identification is required at the guest table, i.e. marked place card, colored ticket or coded nametag.

Additional Charges (Please see Additional Charges Menu for a full list): •

• • • •

Valet: $4 per person. Price includes tip. Ceremony Fee: $750 for 100 or less guests or $1,000 for more than 100 guests. The ceremony fee includes 25ft of white pipe and drape, white padded folding chairs, audio equipment and tables. Vendor Meal: $30 per Vendor Kid’s Meal: $30 per Kid (Excluding Bar/Bat Mitzvahs) (Available for kids under 12) Security: $200 per security guard. One (1) guard is required for every 30 kids

Please add 20% service charge and 7% sales tax to all food and beverage prices. Complimentary Extras: • • • • • • •

• • • •

Bridal Suite - set up with a couch, chairs, coffee table, steamer, mirror, clothes rack, cheese and cracker display with fresh fruit garnish, wine, champagne, bottled water and canned soda. Food and beverage prepared for 10 people. Arrangement of place cards. Please provide place cards in alphabetical order. Placement of favors House candles on lounge tables Table numbers Gold or silver charger plates and napkin rings Ivory, white or black linens Napkin color choice of ivory, white, black, chocolate brown, royal blue, navy blue, hunter green, sage green, red, burgundy, burnt orange, harvest gold, bright yellow, pink, gold, red & white checkered Ordering of any specialty linen including chair covers, sashes, napkins, overlays, etc. Prices for specialty linens are determined by the size and fabric chosen. 8’ x 24’ Stage and 24’ x 24’ (28’ x 28’ available) Dance Floor in Reception No item will be attached to walls, wallpaper, trim or ceilings by using tape, staples, nails, pins, thumbtacks, zip wire, etc.

The Key West Event Buffet Package Five-Hour Premium Open Bar Red & White Wine Service with Dinner Champagne Toast White Glove Butler Passed Hors d’oeuvres (Please select five items)

Chicken Sate with Thai Dipping Sauce Sesame Chicken with Teriyaki Dipping Sauce Coconut Chicken with Apricot Sauce Brochettes of Beef Teriyaki with Teriyaki Dipping Sauce Miniature Beef Wellington Kosher Franks in a Blanket with Yellow Mustard Miniature Crab Cakes with Remoulade Sauce Coconut Shrimp with Apricot Sauce Spanikopita Assorted Miniature Quiche Raspberry Brie Phyllo Cup Eggplant Cakes with Romesco Sauce Miniature Potato Pancakes with Apple Sauce & Sour Cream Spinach Stuffed Mushrooms Vegetable Dim Sum with Soy Dipping Sauce Miniature Vegetable Spring Rolls with Sweet & Sour Sauce Artichoke Hearts stuffed with Goat Cheese Charred Ahi on Cucumber with Wasabi Mayo Smoked Salmon Canapés Baby Potatoes with Crème Fraiche and Caviar

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Salad Selections (Please select one item)

American Mixed Green Salad American Lettuce Blends, Tomatoes, Carrots, Cucumbers & Balsamic Vinaigrette Dressing

Caesar Salad Fresh Hearts of Romaine Lettuce, Parmigiano-Reggiano Cheese, Focaccia Croutons and Traditional Caesar Dressing

Salad of Field Greens Baby Field Greens, Citrus Segments, Candied Walnuts, Yellow and Red Tomatoes, Goat Cheese Medallion & Raspberry Vinaigrette

Wedge Salad Iceberg Lettuce, Applewood Smoked Bacon, Sweet Cherry Tomatoes, Crumbled Blue Cheese & Creamy Blue Cheese Dressing

Caprice Salad Sliced Local Vine-Ripe Tomato with Fresh Mozzarella and Basil Leaf on Bed of Baby Arugula with Sundried Tomato Vinaigrette and Balsamic Drizzle

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Stations (Please select two items)

Pasta Station Penne and Cheese Tortellini Pastas tossed in Pesto, Alfredo and Pomodoro Sauces

Mashed Potato Bar Sweet and White Potatoes piped into Martini Glasses and served with Honey, Brown Sugar, Sweet Butter, Green Onions, Shredded Cheese, Sour Cream and Applewood Smoked Bacon

Oriental Stir Fry Station Assorted Stir Fry Vegetables, Chicken and Beef

Beef and Chicken Fajita Station Warmed Soft Flour Tortillas, Red and Green Peppers, Onions, Guacamole, Salsa, Sour Cream and Shredded Cheese

Turkey Carving Station Served with Turkey Gravy, Cranberry and Apple Sauce and Assorted Rolls

Honey Baked Ham Carving Station Served with Dark Cherry Sauce, Imported Mustard and Assorted Rolls

Salmon en Croute Carving Station Scottish Salmon baked in Puffed Pastry and served with a Champagne Dill Sauce

5~ Steamship Round of Beef Carving Station Served with Natural Au Jus, Creamy Horseradish Sauce, Horseradish Sauce and Assorted Rolls

5~ Roasted Black Grouper Carving Station Black Grouper, Spinach, Olives and Feta Cheese in Phyllo Dough and served with Tomato Coulis

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Carved Roasted New York Strip Station Served with Balsamic Bordelaise and Béarnaise Sauces, Creamy Horseradish, Horseradish and Assorted Rolls

7~ Brazilian Churassco Swords Station Beef, Chicken and Sausage Swords served with Romesco & Chimichurri Sauces

7~ Carved Prime Rib of Beef Station Served with Natural Au Jus, Creamy Horseradish, Horseradish and Assorted Rolls

8~ Roasted Tenderloin of Beef Carving Station Served with Balsamic Bordelaise and Béarnaise Sauces, Creamy Horseradish, Horseradish and Assorted Rolls

8~ Deli Station Pastrami, Corned Beef and Brisket served with Assorted Rolls and Appropriate Condiments

7~ Choice of Vegetables (Please select two items)

Vegetable Medley, Green Beans Amandine, Grilled Vegetables, Striped Roasted Red Bliss Potatoes, Rice Pilaf, Idaho Mashed Potatoes and Sweet Mashed Potatoes

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Dessert Selections Custom Cake Or Plated Dessert (Please select one item)

Tiramisu Cheesecake Crust of Nila wafers layered with a Mascarpone/Ricotta filling and Coffee/Kahlua soaked Ladyfingers. Topped with Kahlua whipped Cream served with Coffee Sauce Chocolate Caramel Mousse Cake Chocolate Caramel Mousse coated in a Rich Chocolate Glaze with a Chocolate Crunch and Caramel Gelée. Topped with a Chocolate Caramel Quenelle served with Caramel Sauce Hummingbird Cake Moist Banana and Pineapple Cake layered with Cream Cheese Icing served with Caramelized Pineapple Sauce Flan de Queso If a Flan and a Cheesecake had a Baby this would be the Result! Creamy Cheesecake like Texture with the Flavors of a Flan served with Caramel Sauce and Fresh Berries - Gluten Free Lemon Lime Meringue Tart Creamy Lemon Curd with a Moist Lemon Cake is Sandwiched between two Almond Sable Cookies with a Caramelized Almond Nougatine topped with a Lemon Lime Meringue served with Lemon Streusel and Lemon Gel - Nuts 20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Chocolate Almond Cake Moist Chocolate Almond Cake layered with Apricot Jam topped with a Rich Chocolate Cremeux served with Chocolate and Apricot sauce - Nuts Freshly Baked Assorted Rolls & Butter Douwe Egbert’s Regular and Decaffeinated Coffee Selection of Herbal Teas Fountain Beverages

130 ~

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

The Palm Beach Event Buffet Package Five-Hour Premium Open Bar Red & White Wine Service with Dinner Champagne Toast White Glove Butler Passed Hors d’oeuvres (Please select five items)

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Displays (Please select two items)

Imported & Domestic Cheese Display Served with Fresh Fruit Garnish and Assorted Crackers

Vegetable Crudités Served with House Made Dressings

Grilled Vegetables Served with Assorted Focaccia Breads

Hot Spinach & Artichoke Dip Served with Toasted Pita Points

Fresh Seasonal Fruit & Berry Display Bruschetta Bar Balsamic Marinated Roma Tomatoes, Roasted Garlic, Roasted Eggplant, Torn Basil, Shredded Reggiano Parmesan, Extra Virgin Olive Oil, Aged Balsamic, Olive Oil Toasted Baguette and Assorted Focaccia

Antipasto Display Shaved Prosciutto, Hard Salami, Provolone, Fresh Buffalo Mozzarella, Roasted Peppers, Grilled Vegetables, Kalamata Olives, Aged Balsamic and Extra Virgin Olive Oil

Mediterranean Tapas Display Assorted Grecian Olives, Roasted Peppers, Hummus, Assorted Hard and Soft Cheeses, Aged Balsamic, Extra Virgin Olive Oils, Toasted Pita Pointes and Assorted French Breads

Assorted Sushi Display Served with Traditional Garnishes 10 ~

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Salad Selections (Please select one item)

American Mixed Green Salad American Lettuce Blends, Tomatoes, Carrots, Cucumbers & Balsamic Vinaigrette Dressing

Caesar Salad Fresh Hearts of Romaine Lettuce, Parmigiano-Reggiano Cheese, Focaccia Croutons and Traditional Caesar Dressing

Salad of Field Greens Baby Field Greens, Citrus Segments, Candied Walnuts, Yellow and Red Tomatoes, Goat Cheese Medallion & Raspberry Vinaigrette

Wedge Salad Iceberg Lettuce, Applewood Smoked Bacon, Sweet Cherry Tomatoes, Crumbled Blue Cheese & Creamy Blue Cheese Dressing

Caprice Salad Sliced Local Vine-Ripe Tomato with Fresh Mozzarella and Basil Leaf on Bed of Baby Arugula with Sundried Tomato Vinaigrette and Balsamic Drizzle

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Stations (Please select three items)

Pasta Station Penne and Cheese Tortellini Pastas tossed in Pesto, Alfredo and Pomodoro Sauces

Mashed Potato Bar Sweet and White Potatoes piped into Martini Glasses and served with Honey, Brown Sugar, Sweet Butter, Green Onions, Shredded Cheese, Sour Cream and Applewood Smoked Bacon

Oriental Stir Fry Station Assorted Stir Fry Vegetables, Chicken and Beef

Beef and Chicken Fajita Station Warmed Soft Flour Tortillas, Red and Green Peppers, Onions, Guacamole, Salsa, Sour Cream and Shredded Cheese

Turkey Carving Station Turkey Breast served with Turkey Gravy, Cranberry and Apple Sauce and Assorted Rolls

Honey Baked Ham Carving Station Served with Dark Cherry Sauce, Imported Mustard and Assorted Rolls

Salmon en Croute Carving Station Scottish Salmon baked in Puffed Pastry and served with a Champagne Dill Sauce 3~

Roasted Black Grouper Carving Station Black Grouper, Spinach, Olives and Feta Cheese in Phyllo Dough and served with Tomato Coulis 5~

Steamship Round of Beef Carving Station Served with Natural Au Jus, Creamy Horseradish Sauce, Horseradish Sauce and Assorted Rolls 3~

Carved Roasted New York Strip Station Served with Balsamic Bordelaise and Béarnaise Sauces, Creamy Horseradish, Horseradish and Assorted Rolls 5~

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Carved Prime Rib of Beef Station Served with Natural Au Jus, Creamy Horseradish, Horseradish and Assorted Rolls 6~

Brazilian Churassco Swords Station Beef, Chicken and Sausage Swords served with Romesco & Chimichurri Sauces 5~

Roasted Tenderloin of Beef Carving Station Served with Balsamic Bordelaise and Béarnaise Sauces, Creamy Horseradish, Horseradish and Assorted Rolls 6~

Deli Station Pastrami, Corned Beef and Brisket served with Assorted Rolls and Appropriate Condiments 5~

Choice of Vegetables (Please select two items)

Vegetable Medley, Green Beans Amandine, Grilled Vegetables, Striped Red Bliss Potatoes, Rice Pilaf, Idaho Mashed Potatoes and Sweet Mashed Potatoes

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Dessert Selections Custom Cake Or Plated Dessert (Please select one item)

145 ~

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

The Hemingway Event Package Five-Hour Premium Open Bar Red & White Wine Service with Dinner Champagne Toast White Glove Butler Passed Hors d’oeuvres (Please select five items)

Chicken Sate with Thai Dipping Sauce Sesame Chicken with Teriyaki Dipping Sauce Coconut Chicken with Apricot Sauce Brochettes of Beef Teriyaki with Teriyaki Dipping Sauce Miniature Beef Wellington Kosher Franks in a Blanket with Yellow & Deli Mustard Miniature Crab Cakes with Remoulade Sauce Coconut Shrimp with Apricot Sauce Spanakopita Assorted Miniature Quiche Raspberry Brie Phyllo Cup Eggplant Cakes with Romesco Sauce Miniature Potato Pancakes with Apple Sauce & Sour Cream Spinach Stuffed Mushrooms Vegetable Dim Sum with Soy Dipping Sauce Miniature Vegetable Spring Rolls with Sweet & Sour Sauce Artichoke Hearts stuffed with Goat Cheese Charred Ahi on Cucumber with Wasabi Mayo Smoked Salmon Canapés Baby Potatoes with Crème Fraiche and Caviar

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Salad Selections (Please select one item)

American Mixed Green Salad American Lettuce Blends, Tomatoes, Carrots, Cucumbers & Balsamic Vinaigrette Dressing

Caesar Salad Fresh Hearts of Romaine Lettuce, Parmigiano-Reggiano Cheese, Focaccia Croutons and Traditional Caesar Dressing

Salad of Field Greens Baby Field Greens, Citrus Segments, Candied Walnuts, Yellow and Red Tomatoes, Goat Cheese Medallion & Raspberry Vinaigrette

Wedge Salad Iceberg Lettuce, Applewood Smoked Bacon, Sweet Cherry Tomatoes, Crumbled Blue Cheese & Creamy Blue Cheese Dressing

Caprice Salad Sliced Local Vine-Ripe Tomato with Fresh Mozzarella and Basil Leaf on Bed of Baby Arugula with Sundried Tomato Vinaigrette and Balsamic Drizzle

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Single Entrée Selections (Please select three items)

Chicken Potato Crusted with Roasted Chicken Jus, Marsala, Piccata, Francaise, Parmesan, Wellington or Florentine

Salmon Miso Marinated, Maple Ginger Glazed, Champagne Dill Sauce, Tropical Fruit Salsa

Grilled Marinated New York Strip Steak Balsamic Bordelaise or Cabernet Demi Glace

For an Additional $10 per person: Sliced Roasted Beef Tenderloin Balsamic Bordelaise or Cabernet Demi Glace

For an Additional $12 per person: Jumbo Prawns Scampi Style or Romesco Sauce

For an Additional $13 per person: Chilean Sea Bass Miso Marinated or Cherry Tomato Vinaigrette

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Duo Entrée Selections (Please select one item)

Chicken & Salmon For an Additional $10 per person: Sliced Roasted Beef Tenderloin & Salmon Sliced Roasted Beef Tenderloin & Chicken

For an Additional $12 per person: Chicken & Jumbo Prawns For an Additional $13 per person: Chicken & Sea Bass Sliced Roasted Beef Tenderloin & Jumbo Prawns

For an Additional $15 per person: Sliced Roasted Beef Tenderloin & Sea Bass For an Additional $25 per person: Sliced Roasted Beef Tenderloin & Lobster Tail Chicken, Sliced Roasted Beef Tenderloin & Jumbo Prawns

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Dessert Selections Custom Cake Or Plated Dessert (Please select one item)

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

The Mizner Event Package Five-Hour Premium Open Bar Red & White Wine Service with Dinner Champagne Toast White Glove Butler Passed Hors d’oeuvres (Please select five items)

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Displays (Please select three items)

Imported & Domestic Cheese Display Served with Fresh Fruit Garnish and Assorted Crackers

Vegetable Crudités Served with House Made Dressings

Grilled Vegetables Served with Assorted Focaccia Breads

Hot Spinach & Artichoke Dip Served with Toasted Pita Points

Fresh Seasonal Fruit & Berry Display 4~ Bruschetta Bar Balsamic Marinated Roma Tomatoes, Roasted Garlic, Roasted Eggplant, Torn Basil, Shredded Reggiano Parmesan, Extra Virgin Olive Oil, Aged Balsamic, Olive Oil Toasted Baguette and Assorted Focaccia

Antipasto Display Shaved Prosciutto, Hard Salami, Provolone, Fresh Buffalo Mozzarella, Roasted Peppers, Grilled Vegetables, Kalamata Olives, Aged Balsamic and Extra Virgin Olive Oil

6~ Mediterranean Tapas Display Assorted Grecian Olives, Roasted Peppers, Hummus, Assorted Hard and Soft Cheeses, Aged Balsamic, Extra Virgin Olive Oils, Toasted Pita Points and Assorted French Breads

6~ Assorted Sushi Display Served with Traditional Garnishes

10 ~

20% Service Charge and 7% Sales Tax will be added to all Food & Beverage $100.00 Chef Fee per Station (One Chef per 50 Guests)

Stations (Please select one item)