docPrivate Events - The Farm at South Mountain
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Private Events - The Farm at South Mountain
Private Events: Venue Information & Menus Let us plan the perfect private event for your party. 6106 S 32nd St, Phoenix, AZ 85042 • E-MAIL: info@qatthefarm.com • PHONE: 602.276.0601 www.qAtTheFarm.com Venue Selections The Private Solarium Seating for 40 Guests For exclusive use of The Rear Solarium for 4 hours: VENUE FEE: Monday - Thursday: $400 Friday & Saturday $600 FOOD & BEVERAGE MINIMUM Tuesday – Thursday: $2,200 Friday & Saturday: $3,400 Additional $600 to add Tamarisk Garden Patio Each additional hour is $150 Tamarisk Garden Patio Seats Up to 60 Guests For use of The Garden Patio for 4 hours VENUE FEE: $600 FOOD & BEVERAGE MINIMUM Tuesday – Thursday: $2,200 Friday & Saturday: $3,400 Additional $600 to add Private Solarium. Minimum pricing does not include sales tax and a 22% production charge. Pre-set menus are required for parties of 12 guests or more. Additional venue charges for Holiday weekends and Special Event nights will apply. Event Guarantees Venue Reservation • Final guest count is due 72 business hours prior to event. • We require a 50% deposit upon booking the reservation. • The original guest count will be used if numbers are not updated. • Cancellations must be made 10 days prior to your event. • Group menus and beverage choices will need to be chosen 10 days in advance. • Failure to cancel before then will result in a charge to the credit card given of 75% of the food, beverage & venue minimum. Venue Selections The Fireplace Room Located inside the restaurant featuring the original fireplace Seating for up to 20 guests For use of The Fireplace Room for 4 hours FOOD & BEVERAGE MINIMUM Monday – Thursday: $1,500 Saturday & Sunday: $2,000 Quiessence Restaurant Restaurant buyout Seats 100 For exclusive use of Quiessence Restaurant 5:00pm – 10:00pm VENUE FEE: Monday - Thursday: $1,500 Friday & Saturday: $3,500 FOOD & BEVERAGE MINIMUM Monday – Thursday: $6,500 Friday & Saturday: $9,500 Minimum pricing does not include sales tax and a 22% production charge. Pre-set menus are required for parties of 12 guests or more. Additional venue charges for Holiday weekends and Special Event nights will apply. Beverage Options Full Restaurant Buyout • • Full Restaurant Buyout cancellations must be made 21 days prior to your event. Failure to cancel before then will result in a charge to the credit card given as follows: 75% of food & beverage minimum, less than 7 days before event full charge of food, beverage & venue minimum. • • WINE & BEER BAR: 4 hour service, $150 per bar set up fee. Includes: Wine (as selected), Local Beer, Non-Alcoholic Beverages FULL BAR : 4 hour service, $225 per bar set up fee. Includes: Wine (as selected), Local Beer, Spirits, Non-Alcoholic Beverages. • Final beverage charges are based on consumption • Bar Service includes 1 bartender. Additional bartenders are $150 each. • Additional hours will be charged at $75 per hour, per staff person. Cocktail Hour with Hors D'oeuvres Get the evening started with Cocktails & Appetizers MAYA’S FORAGED GARDEN A Daily offering From Maya’s Garden of Seasonal Vegetables $10.00 per person Hand passed- $14.00 per person CHARCUTERIE Cured Local Meats, Marinated Vegetables, Fruits & Brick Oven Baked Artisan Bread $14.00 per person Hand passed- $18.00 per person ARTISAN BREAD AND LOCAL FROMAGE BOARD Local & House Made Cheese, Brick Oven Baked Artisan Loaves, Seasonal Pestos and Jams $12.00 per person Hand passed- $16.00 per person This sample menu is based on seasonal ingredients and will change. This menu has been provided to give you an idea of the type of menu that we typically offer large parties. Please let event planner know if there are any specific menu needs or vegetarian/vegan requests. Three Course Menu $60.00 per Guest FIRST COURSE Wild Green Salad Shaved Seasonal Veggies, Parmesan, Preserved Lemon Vinaigrette — or — Roasted Cauliflower Soup Rainbow Chard, Garlic Chips, Smoked Trout SECOND COURSE Mangalitsa Pork Braised Pork Shoulder, Meat Balls, Crimson Lentils, Peach Fennel Salad, Bronze Fennel — or — Alaskan Halibut Grilled I’itoi Onions, Carrot Puree, Pancetta Vinaigrette, Cilantro THIRD COURSE Bread Pudding Vanilla Ice Cream, Razz Cherries, Dried Cranberries, Almonds, & Dolce de Leche Caramel This sample menu is based on local and seasonal ingredients and will change. This menu has been provided to give you an idea of the type of menu that we typically offer large parties. Please let event planner know if there are any specific menu needs or vegetarian/vegan requests. Four Course Menu $75.00 per Guest FIRST COURSE Roasted Cauliflower Soup Rainbow Chard, Garlic Chips, Smoked Trout — or — Hamachi Crudo Tomato Vinaigrette, Sorrel, Herbs, Persimmon, Radishes, Tessa SECOND COURSE Wild Green Salad Shaved Seasonal Veggies, Parmesan, Preserved Lemon Vinaigrette — or — New York Strip Carpaccio Herb Salad, Garlic Chips, Parmesan, Heirloom Tomatoes, Calabrian Chili Oil THIRD COURSE Neighborhood Lamb Sausage Flageolet Beans, Herb Gremolata, Medjool Dates, Pancetta — or — Mediterranean Seabass Salsa Verde, Carrot Purée, I’itoi Onions FOURTH COURSE Chocolate Hazelnut Pie Hazelnut Ice Cream, Strawberry Coulis, Edible Flowers — or — Seasonal Housemade Sorbet This sample menu is based on local and seasonal ingredients and will change. This menu has been provided to give you an idea of the type of menu that we typically offer large parties. Please let event planner know if there are any specific menu needs or vegetarian/vegan requests. Five Course Menu $85.00 per Guest FIRST COURSE SECOND COURSE THIRD COURSE Roasted Cauliflower Soup Rainbow Chard, Garlic Chips, Smoked Trout Wild Green Salad Shaved Seasonal Veggies, Parmesan, Preserved Lemon Vinaigrette Potato Gnocchi Mangalitsa Pork Meatballs, Shaved Fennel, Campari Tomatoes, Parmesan Cheese, Basil — or — — or — Hamachi Crudo Tomato Vinaigrette, Sorrel, Herbs, Persimmon, Radishes, Tessa — or — Beet Salad Blue Cheese, Hazelnuts, Aged Balsamic, Frizee and Arugula Fettuccine Pasta Carbonara Local Hen Egg, Parmesan, Duck Prosciutto, Parsley FOURTH COURSE FIFTH COURSE Osso Bucco Braised Veal Shank, Risotto, Baby Carrots and Gremolata — or — Chocolate Hazelnut Pie Hazelnut Ice Cream, Strawberry Coulis, Edible Flowers — or — Seasonal Housemade Sorbet Alaskan Halibut Grilled I’itoi Onions, Carrot Puree, Pancetta Vinaigrette, Cilantro This sample menu is based on local and seasonal ingredients and will change. This menu has been provided to give you an idea of the type of menu that we typically offer large parties. Please let event planner know if there are any specific menu needs or vegetarian/vegan requests.
