Broiled Cider chipotle marinated Pork Tenderloin with roasted garlic root vegetable puree with an apple, pear and applewood bacon sauté $2500
Marinated Hamachi with Winter citrus, garlic and clove with sweet potato purée and rum kissed vegetable
sauté $1800
Roasted Salmon topped with Sun dried tomato on wilted spinach $2000
Braised 100% Grass Fed Short ribs with whiskey; dried apricots and cherries with roasted potatoes, parsnip and rutabega $2700
Food Total $15,075
Labor Cost
front of the house
3 bartenders $480 @ $20 x 8hrs each
1 bareback $160 @ $20 x 8hrs
1 Floor Mgr $300
12 servers $1680 @ $20 x 7hrs each
Total $2620.00
Back of the house
Chef $300
3 cooks $600 @$20x 10 hrs each
Dish- $180 @ $12 x 15 hrs
Total $1080.00
Total labor cost
$2620.00 front of the house
$1080.00 back of the house
$3700.00 (This total does not reflect a gratuity. )
Food and Labor total $18775.00 (does not include sales tax or gratuity)
SOUTH OF THE BORDER THEME - OUTDOOR
145 Persons
Menu
Stationary Appetizer Buffet
Chips with Guacamole, salsa roja and salsa verde $90
Shrimp Ceviche with tomatoes, chipotle, shaved red onion and fresh citrus $160
Main Buffet
Fajita served with hot corn tortillas
Chicken Fajita $230
Seafood Fajita $230
Peppers and onions $115
Fresh romaine with tomatoes, avocado, shaved red onion and a fresh lime vinaigrette $160
Helote-fresh grilled corn with lime, queso fresco and cayenne $160
Black Bean Salad with jalapeno, jicama, bell peppers red onion, carrots and corn $115
Long grain rice with sautéed onion and garlic $50
Salsas-$125
-salsa verde tomatillos, jalapeno and yellow onion (medium heat)
-salsa roja-tomatoes, yellow onion and chili de arbol (hot)
-tropical salsa with pineapple, mango and papaya with bell pepper
-crema de cilantro
Dessert
Flandango (3 cakes) $75
Coffee station $50
Food Cost $1560
Projected Labor Cost-
BOH
Chef $350
Cook1 $280
Cook2 $200
BOH total $830
FOH
Server 1 @ $20/hr x 8 hrs=$160
Server 2 @ $20/hr x 8 hrs=$160
Server 3 @ $20/hr x 8 hrs=$160
Server 4 @ $20/hr x 8 hrs=$160
FOH Total $640
Projected Labor total =$1470
Projected food cost= $1560
Projected Totals $3030 (does not include sales tax or gratuity)
Less deposit -500
Projected Total $2530.0 (does not include sales tax or gratuity)
Sales tax 212.10
Food and Labor Total with tax $2742.10 (does not include gratuity)
ITALIAN INFLUENCED CASUAL WEDDING BUFFET
150-170 People
Buffet Dinner
Lasagna- House made pasta and fresh marinara & meat sauce layered with roasted vegetables and Italian
cheeses $300
Italian Bread Basket including family rye bread, ciabatta, foccacia, etc $100
Roasted Vegetables- sweet corn, bell peppers, carrots, summer squash, zuks, red onion, green beans $240
Roasted Garlic Mashed Potatoes with lemon $175
Spreads $45/each
-avocado
-roasted garlic and chevre
-herbed butter
-bruschetta
-roasted pepper
San Marzano Braised Chicken Breast with sweet onions and fresh thyme rosemary and oregano $325
Fruit and Cheese Platter honeydew, cantaloupe, pineapple, watermelon, grapes garnished with berries, dried fruit and fresh mint melon, gorg ,parmesano, pecorino $175
Baby Arugula with sautéed mushroom, gorgonzola, roasted grapes and a prosciutto $225
Field Greens with pepperoncini, roasted red peppers, olives, capers, sheaved red onion, oregano and white
balsamic vinaigrette $225
Sangria red wine blended with fresh citrus including lemon, lime and orange $75
Hibiscus Lemonade – a fresh interesting twist on the fresh classic $50
Total projected food total $2115 (does not include sales tax or gratuity)
Labor Projection
Projected BOH Labor
1 chef $350
2 cooks @ 24hrs @ $20-$480
Total both $830
Projected FOH Labor
4 servers a 7hrs each @ $20/hr=$560
Total FOH = $560
Projected Total
Total Labor =$1390
Total Food =$2115
Food and Labor Total = $3505(does not include sales tax or gratuity)
HAPPY HOUR THEME
350 guests
Warehouse Space
allergies-none
food limitations-some vegetarian
spice levels-mixture not too high of a spice level but with good flavor
Quantities-smaller appetizer sized portions
#1 (Meat) Station:
Shrimp Ceviche $500.00
Chicken Wings-variety of sauces $200.00
Coconut chicken satay with peanut sauce $350.00
Lemongrass, scallion and beef satay w/ ponzu sauce $350.00
Total category $1400.00
#2 Station:
Carrs crackers $55.00
Baguette $120.00
Focaccia $120.00
Fresh tomato bruschetta $175.00
Kalamata tapenade $200.00
Sun dried tomato tapenade $125.00
Sweet basil pesto $120.00
Chevre with roasted garlic and thyme $130.00
Total Category $1045.00
#3 Station:
Mixed olive bowl $175.00
Caprese salad $225.00
Nuts- Walnuts, almonds, peanuts, pistachios, etc $140.00
Large fruit and cheese
-Amish Gorgonzola, Wisconsin cheddar $ 425.00
Spanish Manchego and Brie
-berries, cantalope, watermelon, honeydew $275.00
Grapes, stone fruit, tropical fruits
Total Category $1240.00
Total Food Cost = $368
Labor Cost:
BOH
Chef-$350.00
Cook1 13 hrs @ $20/hr =$260
Cook2 13 hrs @ $20/hr =$260
FOH
Server 1 4hrs @ $20=$80
Server 2 4hrs @ $20=$80
Server 3 4hrs @ $20=$80
Server 4 4hrs @ $20=$80
Total Labor = $1190
Total Food and Labor Cost =$4875 (does not include sales tax or gratuity)
Casual, Themed & Personalized Event Samplings listed
CASUAL PICNIC BAT MITZVAH
100 persons
Bryant Lake Pavillion
Parchment wrapped submarine sandwiches = $250
condiments available include; sliced tomato, shredded lettuce, slice onion and cucumber with yellow and Dijon mustards and horseradish sauce
-tuna salad on ciabatta bread onion, chive, mayo, pickles, pepperoncini
-roast beef
-turkey oven roasted
Black Bean and Corn salad with Orzo$125
Penne or rotini with roasted seasonal vegetables including bell pepper, mushrooms, squashes, zuks, red onion,
etc $170
Baby Red Potato Salad- olive oil, lime garlic and fresh herbs $150
Carrot Sticks and Pickles$50
Fresh Fruit Platter with melon, grapes, tropical and stone fruits with fresh berries and mint$150
French Bread $50
ICE CREAM SUNDAE BAR with Hagen Daaz vanilla ice cream with caramel, chocolate, fresh strawberries,
maraschino cherries, chopped and whole nuts and fresh whipped cream, also will have root beer available
for root beer floats $225
Total Projected Food Cost = $1170
Projected Labor Cost
BOH
Chef $300
1 cook @ $20 x 10= $200
1 dish $10 x 10= $100
Total BOH $600.00
FOH
Server 1 6 hrs @ $20= $120
Server 2 6 hrs @ $20= $120
Server 3 6 hrs @ $20= $120
Server 4 6 hrs @ $20= $120
Total FOH $480
Total labor - $1080.00
Total Projected Cost = $2250 (does not include tax and gratuity)
THEMED FAMILY FRIDAY NIGHT DINNER
Jomonon Hall
50 persons
Plated
Vegetarian Option 10 persons
Spinach Salad with wild mushrooms, Door County dried cherries and roasted almonds with a white wine Dijon vinaigrette $200
Pan Seared Chicken Breast with roasted Garlic Mashed Potatoes, Baby Carrots and a Natural pan Sauce $490
Vegetarian Option; Roasted Vegetable Platter with nutty brown rice cake and romesco sauce $80
Chocolate Tartlett with Pumpkin Filling and Nutmeg Cream$175
Total Projected Food Cost = $945
Projected Labor
BOH
Chef $350
Cook 1 @ $20 per 8hrs=$160
Cook 2 @ $20 per 8hrs=$160
Total $670
FOH
Server 1 @ $20 per 6hrs =$120
Server 2 @ $20 per 6hrs =$120
Server 3 @ $20 per 6hrs =$120
Server 4 @ $20 per 6hrs =$120
Total $480
Total Projected Labor = $1150
Total Projected Food and Labor Cost $2095.00 (does not include tax or gratuity)
Labor Total $1150.00
Food Total $ 945.00
Projected Total $2095(does not include sales tax or gratuity)
Sub Total $2095.00
Tax $146.65
Total $ 2241.65
Less deposit -$500.00
Total Balance $1741.65
½ balance due $ 870.75
Remaining due $ 870.75
Gratuity $ 419.00
Final balance $1289.75 (includes all taxes and gratuity)
“JOSH’S DELI” KIDDUSH BUFFET LUNCHEON
200 people (w/kids)
Levalis Hall
potato and onion knishes-small/ bite size(500 each) $250
coleslaw $125
chopped liver w/ small pumpernickel (60) $65
Grand Roasted Vegetable Platter (100)$245
Fresh Seasonal Fruit Platter (100) $245
Tray of Deli Sandwiches(120each whole) on caraway rye or Einstien challah rolls;
-corned beef $330
-turkey (thick slice roasted breast)$330
Egg Salad Sandwich on Challah roll 20 each with lettuce $40
Chef carved hot pastrami with bread basket $315
Kosher Hot Dogs wrapped in foil $200
White bun with relish, pickles, hot peppers, tomatoes, onions, celery salt avail. $45
Each table with deli condiments mustard, ketchup, mayo pickles, pickled tomatoes, and small bags of
chips $market price
Root Beer Floats $345
Food Total $2535.00 ( does not include sales tax or gratuity)
Bakery ( not included in food totals)
black and white cookies-200 each @ .50=$100.00
quarter brownies 200 each @ .45=$ 90.00
$190.00
Muddy Paws- NY cheesecakes 2” diameter 125 each - $ 93.75
Projected Labor Cost
boh
Chef $350
Cook 1 $20/hr @ 10 hrs $200
Cook 2 $20/hr @ 10 hrs $200
foh
Servers ( uniform-jeans, white t-shirt with monogrammed deli cap and apron)
6 each @ $20/hr 6hrs/each=$720
boh + foh =Labor Total $1470
Labor Total $1470.00
Food Total $2535.00
Projected Total $4005( does not include sales tax or gratuity)
Sub Total 4005.00
Tax 280.35
Total 4285.35
Les deposit -500.00
Total Bal 3785.35
½ balance due 1892.67
Remaining due 1892.67
Gratuity 801.00
Final balance 2693.67 ( includes all taxes and gratuity)
PERSONALIZED BAT MITZVAH
Friday Night Dinner
Family style
-challah-75.00
-antipasta platter 125.00
-spinach salad with wild mushrooms, dried berries and roasted nuts 125.00
-Caesar for kids 50.00
Buffet
Garlic roasted mashed potatoes 125.00
Side of salmon 350.00
Grilled seasonal balsamic vegetables 175.00
Rotini with fresh herb pesto, parm and sundried tomatoes 125.00
Rotini with parmesan and butter kids 50.00
Dessert buffet 250.00
Mini pumpkin pies
Chocolate mousse tart
Poached apple and pear tartlett w/marscapone or cream
Beverage
Wine, grape juice
sparkling water,sparkling cider, coffee and tea 50.00
Total balance (–wine and juice from shul) $1575.00
SATURDAY KIDDISH
225 guests
Balsamic vegetable salad 350.00
Israeli salad 350.00
Spinach and feta roulade 150.00
Wild mushroom with chevre 150.00
Angel hair with roasted veg 325.00
Smoked whitefish 125.00
Smoked salmon 125.00
Herring 55.00
Watermelon fruit basket with Julia carved in it 50.00
Bread Basket 50.00
Hummus,chatzilim, bruschetta,roasted garlic and chevre and tahina 225.00
Root beer floats 100.00
Cookie variety 250.00
Cake congratulations Julia 220.00
Beverage Wine, juice
lemonade, decaf coffee and a bottle of whiskey 100.00
total balance (-wine and juice from shul) $2500.00
SATURDAY NIGHT OPEN HOUSE BUFFET
Tuna Tataki 175.00
Hoisin Salmon Spring Roll 175.00
Vegetable Maki 125.00
Ponzu Sauce 25.00
3 cheese and fresh herb risotto 75.00
Organic field greens with grilled tropical fruit hearts of palm, toasted almonds with a coconut lime vin 125.00
Artisan pizzas-3 variety 225.00
Key lime cheesecake 125.00
Graham biscuits 50.00
Coconut sorbet 50.00
Beverages
Pina colada 75.00
-virgin
-reg
Hibiscus citrus water , Coffee and tea 25.00
Total balance - $1250.00
SUNDAY BRUNCH BUFFET
Bread basket 40.00
Hummus,chatzilim, bruschetta,roasted garlic and chevre and tahina 40.00
Smoked whitefish and salmon 75.00
Antipasta platter 60.00
Fruit and cheese 60.00
Tortilla Espanola 125.00
Roasted vegetable hash 75.00
Pasta salad 75.00
Assorted Desserts 50.00
Total balance-$600.00
Total Food cost for all events-$5925.00
Labor Cost
Thursday
Chef $350
Pastry Chef $240
___________________
$540.00
Friday
Chef $350
Cook $150
Server 1 $120
Server 2 $120
Dish $60
___________
$ 800.00
Saturday
Chef $350
Cook $180
Cook $90
Dish $120
Server 1 $240
Server 2 $240
Server 3 $120
Server/bartender$240
______________________
$1580.00
Sunday
Chef $350
Cook $120
Server 1 $120
Server2 $120
$710.00
Food And Labor Total $8765 ( does not include sales tax and gratuity)
Brunch Formal & Light –Fun event samples Listed
Themed & Cuisine Focused event samples listed
Themed APHRODISIAC CANDLE LIGHT DINNER
(to get in the mood!)
30-50 persons
Stationary App
Artisan Cheese Platter with local and imported cheeses-Brie, Manchego, Vermont Cheddar and Amish Gorgonzola with dried fruit and nuts $50.00
Plated Dinner (highlighted items are aphrodisiacs)
Seared Black Tiger Shrimp with warmed ginger lemon butter-$75
Organic Field Greens with strawberries, spiced Marcona almonds and a Balsamic Vinaigrette-$125
Pan Seared Chicken Breast with roasted Garlic Mashed Potatoes and a Natural pan Sauce-$250
Caramel Pecan Cheesecake with a Calibout chocolate sauce-$100
Labor Cost
Chef $350
Cook @ 4hrs =$80
2 Servers @ 4hrs each= $160
Labor Cost: $610
Food Cost: $600
Total food and labor = $1210 (does not include sales tax and gratuity)
CUISINE FOCUSED PERUVIAN BUFFET DINNER
20 Persons
Anticuchos - Thousand Hills 100% Grass Fed beef; marinated, skewered and grilled. $60
Ceviche de Corvina with shaved red onion, bell peppers, jalapeno, habenero $100
Papa a la Huanciana- Peruvian potato salad with kalamata, hard cooked egg and bibb lettuce $80
Salad with avocado shaved red onion and tomato fresh lime vin $55
Arroz con Pollo- with cilantro, dark beer and aji Amarillo-$125
Flan- Traditional Peruvian custard with caramel $100
Total Projected Food Cost $520
Labor Cost
Chef $350
Cook 10 hrs @$20/hr=$200
Server 1 7 hrs @ $20/hr= $140
Server 2 7 hrs @ $20/hr= $140
Total Labor Projection = $830
Total Projected Cost $1350 (this does not include sales tax or gratuity)
Sub Total $1350.00
Tax $94.50
Total $ 1444.50
Gratuity $288.90
Total Due = $ 1733.40
Rental:
25 persons
Knives, forks, spoons, plates 9”, App 7’, Napkins (yellow, orange, reds)
plastic wine glasses, water glasses, coffee cups
Birthday, Showers, Holidays & Christmas Events!
LATIN BIRTHDAY PARTY
50 Persons
Passed Appetizer
Brazilian tamarind Marinated Shrimp $100
Chipotle Seared Scallops $100
Cheese empanada with salsa verde $70
Anticuchos de Pollo (Peruvian marinated and skewered chicken) $100
Buffet
Helote roasted corn with lime, cayenne and queso fresco $70
Ceviche shrimp with shaved red onion, habenero, jalapeno, garlic, bell pepper with fresh lemon and lime $130
Arroz con pollo cilantro onion and dark beer marinated and slow cooked chicken and rice$250
Chili and Lime marinated flank steak- $300
Salad with avocado shaved red onion and tomato fresh lime vin $110
Fresh fruit dusted with cayenne and lime watermelon, mango, papaya and pineapple $80
Total Projected Food Cost = $1310
Labor Cost
Chef $350
Cook1 $20/hr@ 10 hrs=$200
Cook2 $20/hr@ 10 hrs=$200
Server $20/hr @ 8hrs=$160
Server $20/hr @ 8hrs=$160
Server $20/hr @ 8hrs=$160
Bartender $20/hr @ 8hrs=$160
Bartender$20/hr @ 8hrs=$160
Projected Labor Total $1550
Projected Total Cost $2860 (this does not include sales tax or gratuity)
FORMAL CHRISTMAS PARTY
250-300 people
Passed Apps
Polenta Canape with basil and sun dried tomato pestos
Serrano wrapped breadstick
Crostini with pecorino fresh rosemary and roasted garlic
$675
Buffet One
Imported Italian Antipasti platters- roasted marinated, peppers, onions and mushrooms, liver pate, smoke trout pate, prosciutto and Serrano hams, parmesano, aged provolone, smoked mozzarella, etc $900
Large fruit and cheese with dried and fresh fruits with imported and local artisen cheeses
And herbed hope creamery butter $800
Bread Basket with Italian breadsticks, rosemary crackers, ciabatta, focaccia, etc $250
Caviar, with holiday gravlax, pumpernickel crostini and vodka citrus crème fraiche $450
Buffet Two
Roasted Garlic and Herb Crusted Beef Tenderloin with orange horseradish and roasted tomatillo salsa $455
Wilted red and green chard with shallot, garlic and Carr Valley Crema Kasa $350
Shrimp Ceviche –Ecuadorian style with shaved red onion, lemon, lime, tomato, cilantro and garlic $750
Platter of Freshly Smoked fish, salmon, whitefish and trout with capers, preserved lemon and shallot $1200
Roasted Footjoy Farms winter vegetables-fingerling and baby red potatoes, parsnip, rutabega, beets and carrots $250
Roasted Ratatouille Platter-tomatoes, pepper, onions, eggplant, zuks, squashes, green beans and asparagus $500
Carrot Apple wild rice with marcona almonds, dried apricots and prairie grove farms bacon $650
Wild Mushroom Risotto with Italian cheeses and roasted garlic $650
Desserts
Award winning local chocolates $400
Sautéed apple tartlets $350
Phyllo tart with pumpkin mousse and pecan crumble $350
Chocolate mousse tartlet with fresh orange $400
Tirimisu $350
Chocolate profiteroles $400
Zabayon Bisquits with cherry $300
Food Total $10,020
Labor Projection
Bartenders 3 @ 27 hrs @ $20.00 =540
Bar back 1 @8hrs @ $20.00=160
Servers 4@ 8 hrs @ $20.00 = 640
Floor Manager 1 @ $300.00=300
Front of House Total= $1640.00
Cooks 1@ 20 hrs @ $12.00= 240
Cooks 2@ 16 @$18.00= 576
Cooks 1@ 24 @ $25.00=600
Back of House Total = $1416.00
Total Estimate of Labor: $3056.00
Total Food and Labor = $13,076 (does not include sales tax or gratuity)
Autumn Shower
10 pp
Sit down luncheon
Cranberry creamcheese wonton $30
Sesame chicken crisp spring roll $60
Ponzu sauce
Roasted Calabaza Soup with maple crème fraiche and toasted pumpkin seeds $60
Warm Spinach Salad with Duck Confit wild rice, apples and shitakes with an orange ginger dressing $120
Asian pear and apple tarlett with fresh cinnamon cream drizzle $80
Food Total $350
Chef $350
Server
5hrs@$20/hr=$100
Labor Total
$450
Food and Labor Total $800(does not include sales tax and gratuity)
CASUAL HOLIDAY PARTY
Stationary App Buffet
60-80pp
Passed App $240
Spinach Italian G Parmesan Phyllo cup
Potobello mushroom and Italian sausage stuffed crimini
Garlic Pancetta Skewered chicken
Antipasta platter with prosciutto, pancetta Italian sausages and salamis (mortadella, calabrese, soprasatta, saucision, genoa, etc) with marinated peppers, balsamic ciopini onions, olives, capers and more $175
Living Water Gardens Caprese salad with fresh mozzarella and herbs $125
Fussili with wild mushroom, red wine caramelized onions, spinach and gorgonzola $225
Grand Roasted Winter Vegetable Platter with carrots, beets, peppers, onions, eggplant, portobellos, rutabega and parsnip $125
Seared Italian Herb beef tenderloin with caramelized onion aioli and romesco sauce $450
San Marzano Braised Chicken with marsala, onion, Italian Parsley, thyme and oregano $350
Bread Basket foccacia, ciabatta, baguette parmesan crackers and more $100
Spreads Including;
Sundried tomato pesto, Basil Pesto, Roasted Garlic Chevre and bruschetta $160
Desserts
Hazelnut chocolate torte $225 (3 each @ $75)
Apple Pie with amaretto cream $135 (3 each @$45)
Cheesecake with Italian Cherries $225 (3 each @ $75)
Menu Total $2215.00
Labor Total $1705.00
Rental $ 300.00
Tax $ 245.00
Total $4465.00 (does not include sales tax or gratuity)
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