TO OUR PATRONS We are proud to serve you and offer some specialties that will enhance any planned event. There are a number of "special events" that are complex and require special attention to detail. These include, but are not limited to, events for more than 200 people, conferences, weddings, retirements, training, and VIP functions. These functions typically require customized menus and set up due to the customer’s desire for a unique event. In addition to strategic logistical planning, additional labor and specialty equipment may be needed to successfully orchestrate such events. SPECIAL EVENTS at DSCR Due to different requirements, special events may be subject to longer lead-time guarantee dates and deposits. Events requiring extraordinary use of equipment may incur rental charges. We can discuss any of these charges as well as changes in guarantee dates in greater detail as appropriate. Specifications for these events must be received no less than 30 days prior to the event unless otherwise negotiated between the customer and Bellwood Catering. MWR offers services at: Bellwood Club The Barn Community Center (under renovation) Pool Picnic Area (seasonal) Pavilions 1 and 2 and Pavilion at Parker Pond McKeever Auditorium Jolly Elk Room 1 Jolly Elk Room 2 MENU PROPOSALS Our catering office is often asked to design menu proposals to meet specific customer requirements. Accompanying these proposals, which consider expected attendance at these events, are menu planning documents, set up, tables and chair rentals, and pricing evaluations. If an event's attendance falls significantly below the original number expected, the proposed prices may be adjusted. Pricing for custom menu proposals is valid for no more than 30 days after the proposal is submitted to the customer. Written confirmation of acceptance will be required prior to expiration of 30-day period in order to lock in proposed pricing. MENU PRICES Menus and prices listed are subject to change until a signed Catering Service Agreement is received. FLOOR PLANS We will review guest seating arrangements (floor plan) to ensure ample space has been considered. Both parties will make appropriate recommendations to create the best possible guest experience. Large events that require catering set up, breakdown, and cleanup often take place in areas not commonly dedicated for that purpose. In these instances, we will discuss effective solutions to hide staging areas from the view of guests.
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Additionally, as safety is always important, we reserve the right to specify floor plans and layouts of all set-ups, seating tables, serving station, and like items to enable safe and efficient service at events. This includes reserving necessary space dedicated to both, back of house and front of house, for service and breakdown areas. These details will be reviewed with our facility managers and customers prior to developing final floor plans. OVERSETS Once the final guarantee is due, the count may not be decreased. For every event, we will be prepared to serve five percent over on plated meals of the final guarantee. The customer will be billed based on the final guarantee or the actual number of meals served whichever is greater. We will make every attempt to accommodate increases in the count after the final guarantee is due. However, any increase exceeding five percent is not guaranteed service. If the count increases after the final guarantee timeline, the five percent overage will no longer apply. Bellwood Catering will pre-set the five percent overage for the increased count at the customer’s request but will assess an additional charge. CANCELLATION POLICY Cancellation of any event must be sent in writing to CateringBellwood@DLA.mil. Any cancellation received less than seven days in advance of the event will result in a fee of 50% of the estimated food and beverage charges. Any cancellation received after the final guarantee has been provided will result in a fee equal to 100 percent of the charges on the affected event order. EXCLUSIVITY All food and beverages provided on premises by Center Restaurant and Bellwood Club are operated and controlled exclusively by MWR in-house food and beverage provider, Center Restaurant. Arrangements for all catered functions must be made through Bellwood Catering at Center Restaurant (CateringBellwood@DLA.mil). Food or beverages from an outside source are not allowed on the premises. Bellwood Catering will make every effort to accommodate special dietary requirements. Please make arrangements for special requests during initial event planning to insure guests are satisfied. Bellwood Catering will not be held responsible for missing items such as personal knives, champagne flutes, cake parts, or any property provided by outside parties. FOOD AND NON-ALCOHOLIC BEVERAGE SAMPLING GUIDELINES Ask us about food and beverage sampling for your function.
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LINEN RENTAL All tables for plated and full-china buffet meal functions are dressed with mid-length white linen and napkins. Breaks, roll-in services, box lunches, and receptions are not considered as full meal functions and tables will not be dressed complimentary for these events. Additional tablecloths for meeting room sets may be requested for an extra fee. We will be able to assist with any custom linen and décor details. Additional fees will be charged for any additional linen requests, to include overlay and extras. Each 85 x 85 white linen for round of 10 (linen is included $5 for plated or buffet meal functions at one cloth per round of 10 guests Each 54 x 120 white linen for classroom tables $5 Auxiliary tables covered with linens (high top table, bridal table, cake table, gift table, name card table, registration table, DJ table, and podium Per table $10 Per podium $5 Cake cutting charges (includes china plate, dessert fork, and cake serving) Boxes for additional cake must be provided by the bakery at $1 per person. $1 per person Table numbers and stands (per table) $1.50 SERVICE PERSONNEL GUIDELINES Bellwood catering standard for a plated/seated meal is for service at tables of ten (10) guests with 1 personnel per 25 guests. And for buffet meals, the Bellwood catering minimum standard is 1 personnel per 100 guests for a disposable event and 1 personnel per 40 guests for a china event. An additional labor fee will be applied for additional personnel request. The fee will be assessed according to the additional personnel required to service the event at $15.00 per hour with a four (4) hour minimum. Functions that start at 6pm will end midnight. Adherence to our service guidelines will ensure the smooth and successful execution of you function. CATERING SERVICE AGREEMENT Bellwood Catering (contract) outlines specific agreements between the customer and the caterer. The signed Catering Service Agreement, along with required payments, must be received by MWR no less than 72 hours in advance of the first scheduled service. If the signed Catering Service Agreement is not received within 72 hours, menu prices are subject to change. Event orders, when completed, will also form part of the contract. To ensure proper event planning, we request all food and beverage specifications be received in writing and contract signed no less than seven days prior to date of scheduled event. Final guest counts are required 72 hours prior to the event. Event balance is based on the final guest count (72 hours prior to event). A signed contract and a deposit of 25% of total quoted services is required to reserve your event date. The remaining balance is due 72 hours prior to your event unless other payment arrangements are made. Prices quoted are subject to change up to 60‐days prior to your event. Children’s portions are available for children 11 years or under. PAYMENTS Bellwood Catering accepts MasterCard, Visa, and checks as payment for products and services. 3
GUARANTEES To ensure the success of your event, it is necessary we receive your “final guarantee” (confirmed attendance) for each meal function by the following schedule: Events up to 200 people require final guarantee 72 hours prior to the scheduled event. NOTE: The above schedule excludes weekends and holidays. SERVICE CHARGES All food and beverage items are subject to a 20% service charge. MINIMUM REQUIREMENTS AND DELIVERY FEES There is a minimum guarantee of 50 people for all meal functions, seated or buffet. If the guarantee is less than 50 people, a $125.00 small party fee will apply.
RESERVATIONS THE BELLWOOD CLUB Catering Email CateringBellwood@DLA.mil THE BARN COMMUNITY CENTER (under renovation) Pool Picnic Area (Seasonal) Pavilion 1 and 2, and Pavilion at Parker Pond Call: 804-279-1094 MCKEEVER AUDITORIUM, JOLLY ELK ROOM 1, AND JOLLY ELK ROOM 2 Requests must be made through the elk net. https://elknet.aviation.dla.mil/elkusers/wx/NEW%20WEBPAGES/MWR%20DIVISION.html You may check the availability of the room through outlook calendar under: AVN Conference Room (Jolly Elk 1) AVN Conference Room (Jolly Elk 2) AVN Conference Room McKeever
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| BELLWOOD MENU |
BELLWOOD MENU BEVERAGES Fresh Brewed Regular and Decaf Hot Coffee (gallon)
$20
Gourmet Hot Tea and Hot Chocolate (gallon)
$20
Orange, Cranberry and Apple Juice (gallon)
$25
Iced Tea, Fruit Punch and Lemonade (gallon)
$20
Assorted Soft Drinks (each)
$1.25
Bottled Water (each)
$1.50
Sparkling Water (each)
$1.75
Assorted Bottled Juices (each)
$2.75
Whole, Skim and Low Fat Milk – Half Pint (each)
$1
EXECUTIVE COFFEE SERVICE Treat your attendees to an upgraded coffee experience:
$4 per person
(includes bottomless coffee) Hot coffee and Bottled water Hazelnut, French Vanilla, and Half and Half Cinnamon Sticks, chocolate sauce, caramel, and whipped cream MORNING BAKERIES Assorted Donuts, Muffins, and Danishes (dozen)
$20
Assorted Breakfast Breads (dozen)
$16
Assorted Bagels with Cream Cheese (dozen)
$16
Croissant (dozen)
$16
BREAKFAST SANDWICHES (dozen) Fried Eggs and Cheese Sandwich on your choice of: Biscuit, Toast, or Croissant (2) Ham, Bacon or Sausage (2)
$50
BREAKFAST BURRITOS (dozen) Scrambled Egg* and Cheese in a Flour Tortilla:
$50
Choice of Ham, Bacon or Sausage AFTERNOON BAKERIES Assorted Fresh Baked Cookies (dozen)
$8
Chocolate Brownies (dozen)
$15
Pantry Items (each): Assorted Whole Fruits
$1
Assorted Yogurt
$1.25
Assorted Dry Cereal Mini with Milk
$1.75
Hardboiled Eggs
$.75
Quick Stop: Yogurt and Parfait Station
$4 per person
Oatmeal and Grits Station
$4 per person
Includes Granola, Honey, Brown Sugar, Raisins, Peanuts, Caramel, and Cinnamon Omelet Station (each) – 50-person minimum
$9
Made to Order Omelets* Featuring a Variety of Fresh Ingredients, biscuits, toast and butter. Eggs, Ham, Crumbled Bacon, Spinach, Mushrooms, Onions, Diced Tomatoes, and Cheese
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INDIVIDUAL SNACKS (DOZEN)
$15
Nature Valley® Granola Bars (dozen) Assorted Candy Bars (dozen) Biscotti (dozen) Bags of Chips, Pretzels and Popcorn (dozen) Tortilla Chips Bowl with Salsa (per person)
$2
BREAK PACKAGE All break packages are based on a thirty-minute service time and include assorted soft drinks, bottled water and hot coffee service. SALTY AND SWEET (based on 1.5 servings per person) Cookies and Bags of Assorted Bags of Chips, Pretzels and Popcorn
$7
ENERGY Trail Mix, Whole Fresh Fruit and Nature Valley® Granola Bars
$8
CONTINENTAL BREAKFAST All continental breakfasts include an assortment of fresh chilled fruit juices and hot coffee service. THE CONTINENTAL Assorted Muffins, Bagels and Danish Butter, Assorted Fruit Preserves and Cream Cheese
$8
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THE EXECUTIVE
$10
Display of Fresh Fruit Assorted Bagels, Danish and Breakfast Breads Butter, Assorted Fruit Preserves and Cream Cheese Assorted Fruit Yogurt and Granola
"HEALTHY"
$9
Fresh Cut Seasonal Fruit Hard Boiled Eggs Fruit and Nut Breads Butter and Margarine Assorted Dry Cereals with Milk Assorted Fruit Yogurt and Granola
BREAKFAST BUFFET All breakfast buffets are served with assorted bakeries, fresh sliced fruit, an assortment of fresh chilled fruit juices and hot coffee service.
“The Virginian Scrambled Eggs Sausage Gravy Buttermilk Biscuits and Toast Sausage, Bacon or Ham (select two) Grits Breakfast Potatoes
$10
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"River City"
$12
Cheese and Spinach Quiche Sausage, Bacon or Ham (select two) Breakfast Potatoes Croissants, Butter, and Preserves “Interstate 64”
$12
Scrambled Eggs French Toast / Waffles / Pancakes (select one) Served with: Maple Syrup, Whipped Butter, Preserves, and Powder Sugar Sausage, Bacon or Ham (select two) Breakfast Potatoes
BOXED LUNCHES SALADS All boxed salads are served with a cookie, whole fruit, your choice of a salad and a soda or bottled water.
CHEF SALAD Romaine, Baby Lettuces, Cherry Tomato Halves, Cucumber, Onions, Boiled Egg, Bleu Cheese, and Choice of dressing and a Roll
$12
HOUSE SALAD With Mixed Greens, Cherry Tomato, Cucumber, Onions, Shredded Carrots, Cheddar Cheese, Croutons, and Choice of dressing and a Roll
$10
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SANDWICHES All boxed sandwiches are served with chips, cookie, whole fruit, your choice of a sandwich and a soda or bottled water.
DELI SANDWICHES Choice of:
$9
Turkey or Ham or Italian Cheddar Lettuce, Tomato, Onion on a Baguette Condiments (Mustard, Mayonnaise, salt and pepper)
SUPER DELI SANDWICHES Choice of:
$12
Roast Beef or Seafood Salad or Chicken Salad Cheddar or Swiss Lettuce, Tomato, Onion on a Baguette Condiments (Mustard, Mayonnaise, salt and pepper)
LUNCH and DINNER ENTREES Entrées are accompanied by your choice of one salad and one dessert, rolls, butter, iced water, iced tea and hot coffee service PAN SEARED TILAPIA Tilapia Seared with Lemon Pepper and Served with Rice Pilaf, and Vegetable Medley
$15
HERB ROASTED CHICKEN
$14
Slowly Roasted Chicken Quarter Served with Rosemary Roasted Potatoes, and Sautéed Green Beans
| BELLWOOD MENU | ROAST BEEF AU POIVRE
$17
Sliced Tender Roast Beef with Cracked Black Pepper and Brandy Cream Sauce, Garlic Mashed Potatoes, Roasted Seasonal Vegetables ROASTED PORK LOIN
$15
Pork Loin Seasoned and Roasted to Perfection and Served with Bourbon Apples, Wild Rice, and Seasonal Mixed Vegetables EGGPLANT Parmesan (Vegetarian)
$13
Breaded Eggplant Crusted with Panko and Parmesan Cheese Topped with Homemade Marinara and Served with Herb Buttered Noodles, and Sage Broccoli. SALAD CHOICES: Price is included with Entree HOUSE SALAD Mixed Greens, Tomatoes, Cucumbers and Carrots GARDEN SALAD Chopped Iceberg Lettuces, Red Cabbage, Shredded Carrots and Croutons CAESAR SALAD
add $2
Romaine, Ground Parmesan Cheese, Croutons and House Creamy Caesar Dressing DRESSINGS: Italian Vinaigrette, Balsamic Vinaigrette, Raspberry Vinaigrette, Ranch, Hot Bacon DESSERT CHOICES: Price is included with Entree Sheet Cake Bread Pudding Fruit Cobbler Chocolate Layered Cake
add $3
New York Cheese Cake
add $3
Molten Lava Cake
add $3
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BUFFET (LUNCH AND DINNER) Buffet meals include salad, rolls, appropriate condiments, iced water, iced tea and hot coffee service. THE "CARVER"
Two Meat - $ 16 Three Meat - $ 18 Four Meat - $ 20
A Display of Sliced Roast Beef*, Ham and Turkey, Roasted Pork Loin Cheddar and Swiss Cheeses Assorted Fresh Breads and Rolls Pasta Salad Homemade Potato Salad Fruit Platter Freshly Baked Cookies and Brownies
TRADITIONAL – Choice of Two Entrée
$15
Garden Salad with Mixed Greens, Cucumbers, Tomatoes, Carrots, Herb Vinaigrette and Ranch Dressing Assorted Dinner Rolls Roasted Chicken Quarters with Pan Gravy Baked Tilapia with Lemon Pepper Roasted Pork Loin with Au Jus Choice of One Starch: Rice Pilaf Mashed Potato Parsley Potatoes Fresh Steamed Green Beans Sautéed Seasonal Vegetables Fruit Cobbler or Bread Pudding
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SOUTHERN BELLE
$13
Assorted Rolls or Corn Bread Southern Fried Chicken Country Fried White Fish Mashed Potatoes or Mac and Cheese Steamed Green Beans or Braised Collard Greens or Buttered Corn Fruit Cobbler or Bread Pudding HOT HORS D’ OEUVRES Hors d’oeuvres are priced for minimum order of 50 pieces per item. VEGETARIAN Vegetable Spring Rolls with Sweet and Sour Sauce
$65
CHICKEN Fried Chicken Fingers with Honey Mustard Sauce
$75
Bacon Wrapped Chicken Liver with Water Chestnut
$65
Buffalo or BBQ Chicken Wings with Blue Cheese Dip
$75
BEEF and PORK Steamed Pork Pot Stickers with Soy Sauce
$65
Pulled Pork Sliders with BBQ Sauce
$75
Beef Sliders* with Caramelized Onions and House Slider
$75
Meatballs (BBQ, Swedish Style)
$65
SEAFOOD Crab and Artichoke Dip with Crostini - Tray
$75
Crab Rangoon with Sweet and Sour Sauce
$75
Coconut Shrimp with Raspberry Sauce
$75
Bacon Wrapped Scallops
$75
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COLD HORS D’ OEUVRES Hors d’oeuvres are priced for minimum order of 50 pieces per item. VEGETARIAN Tropical Fruit Skewers with Honey Yogurt Dipping Sauce
$90
Fruit Tray
$90
Vegetable Crudité with Dip - Tray
$90
Cheese Tray
$90
BEEF and CHICKEN Chicken Salad Veronique in Sliced Cucumber
$75
SEAFOOD Chilled Shrimp with Cocktail Sauce
$90
SWEET HORS D’ OEUVRES (per dozen) Mini Éclairs
$25
Mini Assorted Cheesecakes
$30
Chocolate Covered Strawberries – Seasonal
$25
Brownie topped with Peppermint
$25
RECEPTION DISPLAY FRUIT AND CHEESE SUNBURST Sliced Seasonal Fruits and Berries
$175
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THE FARMERS MARKET
$175
Chefs Choice of Seasonal Vegetables with Assorted Dips CHEESE DISPLAY
$200
International and Domestic Cheeses and Assorted Bread and Crackers COMBININATION OF THREE (3) – 100 people
$400
BAKED BRIE EN CROUTE BRIE Cheese Baked in Puff Pastry Topped Fresh Cranberries and Fruit Preserves $50 each (Serves approximately 25 people) CHIPS AND DIPS (Bowl)
$15
Original and Old Bay Seasoning Homemade Potato Chips with Caramelized Onion Dip and Blue Cheese Dip BRUSCHETTA DISPLAY
$90
Build Your Own Bruschetta featuring Traditional Tomato and Basil, Wild Mushroom and Olive Tapenades and Garlic Crostini CHILLED MARINATED GRILLED VEGETABLES
$90
Balsamic Glaze and Extra Virgin Olive Oil and Assorted Crackers ANTIPASTO Thinly Sliced Italian Meats, Assorted Cheeses, Grilled Assorted Vegetables
$90
Herb Vinaigrette and Crostini CHEFS SEAFOOD DISPLAY
$30 (based on 4 pieces per person)
Shrimp Cocktail, Clams, New Zealand Chilled Mussels and Oysters on the Half Shell Cocktail Sauce, Dill Mustard Sauce, Lemons and Baskets of Toasted Bagel Chips
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RECEPTION STATION "BELLA"
$17 per person
Pastas can be made to order** or displayed. Select two pastas and two sauces from the selections below: Penne, Bowtie or Tri-colored Tortellini Marinara, Bolognese, Alfredo or Pesto Cream Sauce Served with Fresh Grated Romano Cheese, Crushed Red Pepper Flakes and Garlic Bread Toppings – Grilled Chicken, Bay Shrimp, Pepperoni, Spinach, Onions, Tomato, Peppers, Olives, Broccoli, and Mushrooms BUILD YOUR OWN NACHO BAR
$14 per person
Corn Salsa, Salsa Verde, Pineapple Salsa, Pico de Gallo, Slow Roasted Pork, Spicy Pulled Chicken, Bay Shrimp Hot Nacho Cheese and Tortilla Chips Toppings - Lettuce, Onions, Tomato, Peppers, Olives, Black Beans, Corn, and Jalapeno PAN-ASIAN STIR-FRY
$17 per person
Lo Mein, Steamed Rice Select two sauces and two ingredients from the selections below: Szechuan, Teriyaki, Sweet Chili Sauce, and Korean BBQ Chicken, Shrimp, Beef Toppings –Spinach, Chopped Cabbage, Onions, Peppers, Broccoli, Mushrooms, Bean Sprouts, Carrots, Water Chestnut, and Bamboo Shoots. FLAMBE BANANA STATION Flambé Banana can be made to order** or displayed Select two sauces from the selections below: Peach Amaretto, Bananas Foster or Pineapple Rum Sauce Served with Cubed Pound Cake and Whipped Cream
$10 per person
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BANQUET BARS Bellwood Catering offers many options when it comes to banquet bars. CASH BAR Event attendees will pay for drinks at the prices listed on the next page (requires a cashier). HOSTED CONSUMPTION BAR The event host will pay for all attendee beverages. The amount charged to the event host will consist of the specific number of each category of drinks served during that event. HOSTED BAR A hosted bar is billed based on the number of people attending a function and the time of service.
Receipt of Bellwood Event Planning and Catering Guidelines and Procedures
The Bellwood Event Planning and Catering Guidelines and Procedures were written as a source of information for anyone planning an event using Richmond Morale, Welfare and Recreation services and facilities. It is provided for your convenience.
I hereby acknowledge receipt of the Bellwood Event Catering Guidelines and Procedures.
Print _________________________________ Sign _________________________________
Date _______/_______/20_____
Remarks _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________
MWR Richmond Form 5, January 2017