docWedding and Social Menus
download 
Report Transcription
Wedding and Social Menus
The Mills House W E DDI NG & S O C I A L E V E N T M E N US H ors D ’oeuvres & Reception D isplays H ors D ’oeuvres Hors D’oeuvres Available In Increments Of 50 Pieces Priced Per Piece Beef/Poultry/Pork Salami, Manchego, Cornichon Napoleon Crostini 3 Chilled Roasted Pork with Dijon & Figs 3 Country Ham, Apple Chutney & Cornbread 3 Pulled Pork Profiterole with House Cucumbers 3 Smoked Duck, Jezebel Sauce & Mascarpone 4 Roasted Quail Salad, Spiced Pecan & Port Wine Grape on Belgian Endive 4 Mini Cuban Sandwiches 3 Blue Cheese Stuffed Dates Wrapped in Bacon 3 Ham Biscuits with Whole Grain Mustard 3 Asian Steamed BBQ Pork Buns 3 Buffalo Chicken Tartlets with Bleu Cheese Fondue 3 Pulled Chicken Slider with Ricotta & Roasted Pepper 3 Smoked Gouda & Chorizo Puff Pastry 4 Jerk Chicken on Sweet Potato Biscuit 4 Miniature Kobe Beef Sliders 4 Lamb Chop Lollipops with Mint Apricot Chutney 4 Seafood Lemon Ginger Shrimp Ceviche Grilled Asparagus Wrapped in Smoked Salmon Crab & Avocado Tartlet Spicy Tuna Tartar & Wasabi Emulsion Served in Wonton Crisp Crab Risotto Fritters with Lemon Jam Lobster Mac & Cheese Bite Smoked Salmon Rosette, Potato Rosti With Lemon Crème Fraiche Frogmore Stew Skewers Shrimp & Grit Spoons with Tasso Gravy Fried Oysters with Chipotle Tartar Served on Brioche Toast Blackened Shrimp in Cornmeal Cup With Avocado Mousse Bacon Wrapped Scallops Lobster Stuffed Phyllo Cups Crab Cakes with Roasted Pepper Remoulade 4.5 4.5 4.5 4.5 4 4 4 4 4 Vegetarian Caramelized Onion & Shiitake Mushroom Tart With Herb Goat Cheese 3 Red Skin Potato with Crème Fraiche 4 Edamame Dumpling with Chili Garlic Sauce 3 Tomato Basil Bisque With Mini Grilled Cheese Sandwich 3 Boursin Stuffed Crispy Artichokes 4 Caramelized Onion & Three Cheese Quesadilla With Salsa Rojo 3 Mushrooms Florentine 3 Vegetable Spring Rolls With Sesame Dipping Sauce 3 Basil Marinated Mozzarella & Tomato Skewer 3 Tomato Bruschetta on Crostini 3 Watermelon Gazpacho Shooter 3 Endive with Marinated Figs and Boursin Cheese 3.5 Fried Green Tomato Topped with Pimiento Cheese 3 Late Night Snacks Pimento Cheeseburger Slider Petite Corn Dog with Grain Mustard Shoestring Fries Pulled Pork Slider Chicken and Waffle Slider Mini Cheese Quesadillas Mini Pizzas Assorted Mini Milkshakes (Chocolate, Vanilla, Cookies and Cream) Mini Root Beer Floats Warm Glazed Doughnuts Mini S’mores Chocolate Chip Cookie with Chilled Milk 4 4 4.5 4.5 4.5 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE 3.5 3 3 3 3.5 3 3 3 3 3 3 3 Reception D isplays Refreshed & Replenished for Two Hours A Minimum of 15 Guaranteed Guests for All Displays Priced per Person Gourmet Cheese Display 8 Imported Cheeses with Crusty Bread, Crackers, Grissini & Flatbreads Seafood Display 16 Jumbo Tail-On White Shrimp, Crab Claws, Ceviche Fish Salad & Local Oysters on the Half Shell Presented with Lemon Crowns, Bloody Mary Cocktail Sauce & Chipotle Tartar Sauce Domestic Cheese Display 10 Locally Sourced Cheeses to Include but Not Limited to Sweet Grass Dairy, Belle Chevre, Cypress Grove & Battery Park Displayed with Artisan Crackers, Crusty Bread, Grissini & Flatbreads Hummus Bar 10 Traditional Roasted Garlic Red Pepper Hummus & Cilantro Lime Hummus Served with Pita Chips & Warm Pita Bread Local Antipasti Display 12 Selection of Regionally Sourced Cured Meats, Marinated & Grilled Vegetables, Craft Charcuterie, House Made Terrines & Pates Sushi & Sashimi Display 15 Spicy Tuna Rolls & California Rolls, Tuna, Salmon, Smoked Eel, Yellow Tail & Shrimp Nigiri Presented with Pickled Ginger, Wasabi, Soy Sauce & Chopsticks Southern Charm Display 10 Pimento Cheese Spread, Pulled Pork Sliders, Deviled Eggs, Pepper Jelly & Cheese Bites Served with Artisan Crackers Smoked Salmon Display 12 Cold Smoked Canadian Salmon with Capers, Chopped Eggs, Red Onions, Whipped Cream Cheese, Marble Rye Crackers & Bagel Chips Grilled Vegetable Display 9 Marinated & Grilled Artichokes & Zucchini, Yellow Squash, Asparagus, Roasted Peppers, Eggplant & Marinated Mushrooms Seasonal Fruit Display 8 Fresh Melons, Pineapple, Grapes & Seasonal Berries Display Trio 20 Choice of Three Displays- Seasonal Fruit Display, Vegetable Crudités, Grilled Vegetables and Cheese Display Add Dips to Any Display Spinach and Artichoke Dip 4 Crab Dip 5 Sweet Vidalia Onion Dip 4 Roasted Red Pepper Dip 4 Crudités 7 Broccoli, Snow Peas, Celery, Bell Peppers, Carrots, Cauliflower & Radishes Presented With Garlic Spinach Buttermilk Dip THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE Action & Carving Stations Carving Stations All Carving Stations Require Attendant Fees All Carving Stations Are Accompanied By Assorted Breads and Rolls Sides are Priced per Person Apple Cider & Orange Brined Turkey Giblet Gravy, Cranberry Compote Serves 35/$295 Brown Sugar Crusted Alabama Ham Toasted Honey Bourbon Butter, Dijon Mustard Serves 40-50/$295 Jerk Roasted Chicken Black Bean Mango Sauce, Toasted Pineapple Butter Serves 20/$275 Baked Salmon Wellington Smothered in Deviled Crab & Wrapped in Puff Pastry Creole Hollandaise Sauce & Caper Aioli Serves 25/ market price Whole Roasted Beef Tenderloin Classic Béarnaise Sauce, Truffled Demi-Glace Serves 30/$325 Garlic and Herb Crusted Steamship Round of Beef Whole Grain Mustard, Fresh Horseradish Serves 125-150/$675 Lamb Leg Stuffed with Sundried Tomato Tapenade Cucumber Yogurt Sauce Serves 50/$485 All Natural Ribeye Garlic Rosemary Crust Blue Cheese Fondue, Horseradish Cream Serves 30/$395 Herb Crusted Pork Loin Topped with Dried Apricot, Apple & Raisin Chutney Served with Whole Grain Mustard Serves 25/$250 Whole Suckling Pig Slow Cooked & Rubbed with BBQ Spice Carolina Gold Mustard, Hickory Tomato & Peach Black Pepper Vinegar Serves 40/Market Price Whole Fish Presentation Lightly Rubbed in Lemon & Herbs Roasted Skin On in a Salt Crust Citrus Aioli, Basil Sea Salt Butter Fish Based on Season & Availability Serves 40/Market Price ENHANCE YOUR CARVING STATION WITH SIDES Starches Roasted Fingerling Potatoes 3 Mashed Potatoes 3 Lowcountry Red Rice 3 Parmesan Risotto 3.5 Truffle Mac N’ Cheese 3.5 Potato Gratin 3.5 Sweet Potatoes 3 Vegetables Roasted Asparagus 4 Collard Greens 3 Green Beans 3 Roasted Squash, Zucchini & Carrots 3 Garlic Buttered Broccolini 4 Fried Green Tomatoes 4 Mixed Greens or Caesar Salad 3 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE Action Stations Based on 4oz Portions, 50% seating, 100% Guest Count Action Stations are Served on Small Appetizer Plates All Stations Require Attendant Fees Priced per Person Risotto Station Made to Order with Asparagus, Sun Dried Tomatoes, Chives, Mushrooms, Basil, Salami, Bell Pepper & Aged Parmesan 11 Slider Station Choice of 3 Sliders Braised Short Rib, Horseradish Swiss, Baby Kale Kobe Beef, Aged Cheddar, House Pickles Ground Lamb, Yogurt Sauce, Smoked Cheddar Seared Tuna, Ginger Aioli, Seaweed Salad Pulled Pork, Coleslaw, Hickory BBQ Roasted Chicken, Mustard BBQ, Pickled Vegetable Slaw Portabella Mushroom, Sautéed Spinach, Boursin Cheese 14 Pasta Station Choice of 2 Pastas Orecchiette • Farfalle • Penne • Rigatoni Choice of 2 Sauces: Basil Pesto • Alfredo • Marinara • Beef & Pork Bolognese Condiments to include Poached Rock Shrimp, Grilled Chicken Breast, Roasted Ratatouille Vegetables & Shaved Parmesan 12 Shrimp & Grits Station White Shrimp Sautéed in Garlic, Tasso, White Wine & Cream Served over Adluh Stone Ground White Grits 12 Mac & Cheese Station Lobster Mac, White Cheddar with Caramelized Onion Mac, Truffle Mushroom with Blue Cheese Mac, Holy Trinity Shrimp & Smoked Sausage Mac Pulled Chicken Mac 12 Fish Taco Station Seasonal Blackened Fish With Cheddar, Green Onions, Tomatoes, Sliced Avocado, Purple Cabbage, Tomatillo Salsa, Assorted Hot Sauces 12 Mashed Potato Bar Choice of: Red Skin Whipped Potatoes With Cheddar Cheese, Sautéed Mushrooms, Scallions & Bacon Strips or Sweet Potatoes Whipped with Pure Maple Syrup With Marshmallows, Toasted Pecans, Brown Sugar, Oatmeal Streusel & Almond Biscotti 12 Southern Station Choice of: Barbeque Pulled Pork, Beef Brisket, or Pulled Chicken With Cornbread and Cole Slaw Served with Traditional, Mustard, and Vinegar BBQ Sauces 13 Lamb & Chicken Tikka Masala Stewed Lamb & Chicken Marinated in Yogurt & Spices, With Green Pea Rice & Charred Naan Bread Garnished with Fresh Cilantro Leaves *Homemade Hot Sauce upon Request* 15 Wok Station Choice of: Shrimp & Chicken Fried Rice With Garlic, Ginger, Green Peas, Scallions, Scrambled Egg & Carrots or Red Curry Duck over Rice Vermicelli Noodles Light Coconut & Red Curry Broth with Peppers & Onions With Sweet Chili Sauce, Black Bean Garlic Puree & Sriracha 15 Chopped Salad Station Mixed Greens, Chicken Breast, Shredded Cheese, Bacon, Red Onion & Blue Cheese Dressing With a Skewer of Mozzarella Cheese, Cherry Tomato & Toasted Bread Stick & Presented in a Martini Glass 10 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE P lated D inners P lated D inners Two Course Minimum Served with Warm Rolls & Butter Fresh Brewed Starbucks© Coffee & Hot and Iced Tazo Tea Please talk to your catering manager about seasonal recommendations APPETIZERS SPRING/ SUMMER Shrimp and Shellfish Risotto with Saffron Roasted Beef Carpaccio with Arugula, Parmesan & Mustard Vinaigrette Blackened Scallops over Johnny Cakes with Apple Butter Grilled Quail with Peach Chow Chow 12 10 12 9 FALL/WINTER Roasted Duck Eggplant Cannelloni with Mole Sauce Lump Crab Cake with Bell Pepper Mustard Sauce & Shaved Fennel Lobster Ravioli with Truffle Brandy Sauce Braised Short Rib over Barley Pilaf & Smoked Cheddar Sauce 10 14 15 11 SOUPS SPRING/SUMMER Lobster Bisque with Sherry Gastrique Tomato Basil with Goat Cheese Panini Smoked Chicken & Corn Chowder Watermelon Gazpacho with Fresh Cilantro 8 7 7 7 FALL/WINTER She Crab with Lump Crab Salad & Chives Butternut Squash Soup Mushroom Bisque with Crème Fraiche & Truffle Oil French Onion Soup with Gruyere Crouton 8 7 7 7 SALADS SPRING/SUMMER Mixed Field Greens, Feta, Cucumber, Tomatoes, Red Onions, Croutons & Aegean Dressing Local Mixed Greens, Seasonal Fruit, Blue Cheese, Candied Walnuts & Balsamic Dressing Caesar, Romaine Hearts, Garlic Herb Croutons, Parmesan Cheese & Creamy Caesar Dressing Spinach Salad with Red Onion, Bacon, Cucumbers, Tomato & Mustard Vinaigrette 6 7 6 7 FALL/WINTER Arugula, Roasted Apples, Blue Cheese, Frisée, Citrus Vinaigrette & Fennel Pollen Dusted Pine Nuts Chicory, Roasted Butternut Squash, Candied Pumpkin Seeds, Goat Cheese & Warm Bacon Vinaigrette Endive, Sweet Grass Cheese, Tarragon Vinaigrette & Spiced Pecans Roasted Beets, Gorgonzola, Bitter Greens, Cashews & Caramelized Shallot Dressing 8 8 8 8 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE SPRING/SUMMER Entrees FALL/ WINTER Braised Chicken Thigh 30 Black Bean Salsa, Cilantro, Grilled Spring Onion Rice & Salsa Verde Seared Tuna 41 Miso Braised Bok Choy, Forbidden Rice, Cilantro Puree & Tabasco Beurre Blanc Braised Pork Shank 40 Mushroom Polenta, Green Beans & Toasted Honey Broth Pecan Crusted Chicken 30 Preserved Lemon Cream & Sweet Potato Purée Grilled Beef Striploin 43 Applewood Cheddar Potato Croquette, Roasted Baby Squash & Port Wine Bordelaise Bistro Filet 44 Cauliflower Mousse, Roasted Brussels Sprout & Truffle Jus Grilled Wild Caught Salmon 35 Gorgonzola Potatoes, Asparagus, Tomatoes & White Wine Sage Sauce Lamb Rack 45 Garlic Grit Cake, Creamed Spinach, Oven Roasted Tomatoes & Rosemary Jus Crab & Shrimp Stuffed Flounder 40 Savannah Red Rice, Julienne Vegetables & Lemon Butter Sauce Pan Seared Duck Breast 35 Mushroom Risotto, Braised Cabbage & Dried Fruit Reduction Chicken Pecan Milanese 30 Roasted Corn Polenta, Cipollini Onions & Caper Butter Braised Brisket 35 Sweet and Sour Collards & Red Rice Flat Iron Steak 43 Potato Gnocchi, Sautéed Swiss Chard & Roasted Garlic Jus Seared Redfish 38 Celeriac Puree, Crispy Carrot Raisin Salad & Orange Tarragon Butter Cheshire Pork Chop 35 Potatoes Dauphinoise, Roasted Tomatoes, Broccolini & Tapenade Vinaigrette Slow Roasted Lamb Shank 40 Curried Couscous, Roasted Root Vegetables. Crisp Garbanzo Beans & Harissa Glaze CLASSIC FAVORITES Grilled Filet of Beef 45 Garlic Whipped Potatoes and Seasonal Vegetables & Bordelaise Sauce Pan Roasted Mahi Mahi 36 Parmesan Risotto and Seasonal Vegetables & Lemon Butter Sauce Airline Breast of Chicken 30 Roasted Potatoes and Seasonal Vegetables & Herb Jus VEGETARIAN FAVORITES Stuffed Portobello Mushroom 28 With Crispy Goat Cheese with Sautéed Spinach &Tomatoes Feta and Spinach Ravioli 28 With Seasonal Vegetable Ragout Mediterranean Pasta 28 Tossed in Olive Oil with Tomatoes, Olives, Basil, and Capers Eggplant Rollatini 28 Stuffed with Spinach, Ricotta, and Parmesan Topped Homemade Marinara CREATE YOUR OWN DUO OR TRIO Add Shrimp 8 Add Lobster 12 Add Crab Cake 8 Add Chicken 6 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE P lated Desserts Raspberry Cheesecake Italian Ricotta Cheesecake Sweet Potato Cheesecake Peek-A-Boo Chocolate Truffle Peanut Butter Pie Key Lime Pie Bourbon Pecan Pie Apple Tartlets Chocolate Ribbon Cake Sabayon Mousse with Whiskey Wrapped in White & Dark Chocolate Ribbon Crème Brûlée with Mixed Berries Dulce de Leche Chocolate Shell with Caramel Center & Vanilla Mousse 8 8 8 8 8 8 8 8 8 8 8 8 8 OTHER DESSERT OPTIONS Bananas Foster Station 10 Bananas Sautéed with Dark Rum, Brown Sugar, Cinnamon & Nutmeg Served with Vanilla Bean Ice Cream Cherries Jubilee 10 Tart Cherries Sautéed in Brandy & Amaretto Presented over Cinnamon Ice Cream Crepes Station 10 French Crepes Served with Sliced Strawberries, Warm Dark Chocolate, Nutella Sauce & Vanilla Whipped Cream S’mores Station 10 Toasted Marshmallow Presented with Chocolate Ganache, Graham Cracker Crumbs, Heath Bar Crumbles & Banana Slices Mini Dessert Display 10 Assorted French Pastries & Truffles Mini Fruit Tarts, Pecan & Lemon Tarts Seasonal Fruit Display 8 Fresh Melons, Pineapple, Grapes & Seasonal Berries Add Chocolate Fondue 3 Add Pretzels, Brownie Bites, Marshmallows & Pound Cake Squares 4 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE D inner Buffets D inner Buffets All Dinner Buffets include Starbucks Coffee, Iced & Hot Teas SPRING/SUMMER Southwestern American Bounty Chicken Tortilla Soup with Avocado & Sour Cream Three Bean Salad in Lime Vinaigrette Southern Style Potato Salad with Sweet Pickle Relish Market Fish Ceviche with Crisp Tortillas, Mango, Cucumber & Peppers Pan Roasted Mojo Swordfish With Salsa Verde, & Mexican Rice Cilantro & Cumin Rubbed Flank Steak With Charred Corn, Peppers & Onion Tres Leches Cake with Chocolate Shavings & Vanilla Flan with Caramel Sauce 60 Seafood Bounty Brandy Lobster Bisque Butter Lettuce with Pickled Shrimp, Marinated Cucumbers & Carrots, Sourdough Croutons & Roasted Tomatoes Parmesan Crusted Flounder With Crab Home Fries & White Wine Butter Shrimp & Grits with Tasso Gravy Steamed Seasonal Vegetables Macaroni Salad with Mustard, Ham & Onions Slow Cooked Beef Brisket With Tomato Hickory Sauce & Red Rice with Sausage Pulled Pork with Peach Pepper Vinegar & Sweet and Sour Collards Smoked Chicken with Carolina Gold Mustard Sauce & Celery Seed Coleslaw Blackberry Pie & Apple Pie 59 Surf & Turf Melon, Prosciutto & Mint Salad Johns Island Tomato & Cucumber Salad With Sherry Vinegar Cobb Salad with Bacon, Blue Cheese, Olives, Tomatoes, Boiled Egg & Grilled Chicken Grilled Bistro Tenders with Horseradish Jus & Parmesan Roasted Potatoes French Pastries, Petit Fours & Artisan Macaroons Pan Seared Crab Cakes in Creole Butter Sauce With Garlic Roasted Asparagus 60 Assorted Tarts Including Lemon, Pecan & Wild Berry 60 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE D inner Buffets All Dinner Buffets include Starbucks Coffee, Iced & Hot Teas FALL/ WINTER Autumn Harvest Oyster Roast Roasted Butternut Squash & Chestnut Soup With Pumpkin Oil Steamed Local Oysters, Corn on the Cob, Smoked Sausage, & Red Potatoes Artisan Greens with Vanilla Poached Pear, Blue Cheese, Fried Shallots, Pecan Brittle & Muscatel Vinaigrette Mushrooms a La Grecque Marinated in Garlic, Chili Flakes & Sweet Vinegar Roasted Cauliflower Salad with Spinach, Oyster Mushrooms, Pumpkin Seeds & Feta Dressing Horseradish Apple Slaw-Tart Apples with Fresh Horseradish, Cabbage & Carrots Whole Grain Mustard Rubbed Chicken Breast With Honey Roasted Root Vegetables Red Wine Braised Short Ribs With Cranberry Scented Endive, Chicory Celery Root & Yukon Potato Gratin Pumpkin Cheesecake with Maple Whip Mills House Fried Chicken with Sour Cream Smashed Potatoes Grilled Niman Ranch Pork Chops with Tomato Gravy & Braised Mustard Greens Chocolate Cobbler with Bourbon Anglaise & Apple Cobbler with Cinnamon Brandy Anglaise 55 60 Comfort Food Caesar Salad, Garlic Croutons & Parmesan Cheese Chicken Noodle Soup Roasted Meatloaf with Caramelized Onions & Mushrooms With Mashed Potatoes Sliced Turkey Breast with Sage Celery Stuffing & Giblet Gravy White Chocolate Cinnamon Bread Pudding with Whipped Cream 53 Italiano Roasted Late Harvest Tomato Bisque with Fennel & Garlic Antipasti Salad of Grilled Vegetables, Provolone, Genoa Salami, Olives & Artichokes in a Red Wine Vinaigrette Roasted Portabella Lasagna With Mozzarella, Marinara & Balsamic Onions Pork Saltimbocca with Prosciutto, Sage & Provolone, Mushroom Marsala Sauce Toasted Garlic Bread Tiramisu & Italian Cream Cake 58 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE Classic Buffets All Buffets include Chef’s Selection of Breads and Rolls Priced Per Person The Charleston Buffet She Crab Soup Crisp Caesar Salad Choice of Entrees Sliced Flat Iron Steak Airline Chicken Breast Roasted Pork Loin Grilled Salmon Add Beef Tenderloin for an additional $5 per person Seasonal Vegetables Choice of Mashed Potatoes, Roasted New Potatoes, Potatoes Au Gratin Chef’s Selection of Assorted Desserts 2 entrees for 58 3 entrees for 62 The John’s Island Buffet Cucumber & Local Tomato Salad Fresh Greens Salad Country Fried Chicken Breast Barbeque Pulled Pork Blue Cheese Cole Slaw Fresh Seasonal Vegetables Macaroni & Cheese Collard Greens Pecan Pie and Key Lime Pie 52 THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE Beverages Bar Packages Additional 150 + Bartender Fee Applies One Bartender per 75 Guests CONSUMPTION BAR SERVICE Silver Tier6 Gold Tier7 Platinum Tier8 Cordials9 Domestic Beer4 Import & Micro Brewery Beer 5 Varietals Wine6 Soda4 Bottled Water4 CASH BAR SERVICE Silver Tier Gold Tier Platinum Tier Cordials Domestic Beer Import & Micro Brewery Beer Varietals Wine Soda Bottled Water *Priced per Drink *Priced per Drink 7 9 11 10 5 6 7 4 4 *Additional Cashier Fees Apply HOSTED BAR INFORMATION Hosted Bars are Priced on a Per Person Basis, for Each Hour of Bar Service, or Part Thereof. The Mills House Provides Soda, Juices, Glassware, Stirrers, Mixers, Napkins & Ice FULL BAR Silver Tier 22 for 3 hours 26 for 4 hours 30 for 5 hours Gold Tier 30 for 3 hours 35 for 4 hours 40 for 5 hours Platinum Tier 36 for 3 hours 43 for 4 hours 50 for 5 hours Skyy Vodka Jim Beam Bourbon Cutty Sark Scotch Beefeater Gin Seagram’s Seven Blend Bacardi Rum Sauza Gold Tequila Absolut Vodka Wild Turkey Bourbon Dewar’s White Label Scotch, Tanqueray Gin Seagram’s V O Blend Bacardi Black Rum Jose Cuervo Tequila Grey Goose Vodka Gentleman Jack Bourbon Johnny Walker Black Scotch Bombay Sapphire Gin Crown Royal Blend Mount Gay Rum Conmemorative Tequila Bars Include House Red & White Wines, Domestic & Imported Beers BEER AND WINE BAR Silver Tier 12 for 3 hours 15 for 4 hours 18 for 5 hours Gold Tier 16 for 3 hours 20 for 4 hours 24 for 5 hours Platinum Tier 22 for 3 hours 27 for 4 hours 32 for 5 hours Champagne Toast & Specialty Cocktails Champagne Toast 3 per adult Specialty Cocktails 7 per adult Wine Pour during Dinner 4 per adult THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE General Information FOOD & BEVERAGE All food and beverage items served in public function rooms must be supplied and prepared by the hotel. Food prices are not guaranteed by the hotel until six months prior to the function. The Mills House cannot allow the removal of food items from the function by the client, guest or invitees. FEES & SURCHARGES All rentals must be handled by a planner or by The Mills House. There is a 22% surcharge for your catering manager to handle outside rentals. All banquet charges will be applied to one master account, as the Mills House cannot be responsible for collecting payment from individuals If alcoholic beverages are to be served on the Hotel premises inclusive of hospitality suite planned in any public space of the hotel, the hotel will require that food and beverages be dispensed only by hotel servers and bartenders. It is the right of the hotel to request proper identification (photo I.D.) of any person of questionable age & refuse alcoholic beverage service if the person is either under age or proper identification cannot be produced; refuse alcoholic beverage service to any person who, in the hotel’s sole judgment, appears intoxicated. At the discretion of the hotel, a security guard may be required; the client will be responsible for all charges. Mills House Bar Plan II Cash Bar accepts cash as the exclusive form of payment. No credit cards or tabs are allowed. All prices are subject to change unless specified in writing. The following will apply: • Buffet breakfast, brunch, lunch or dinner less than 50 guests will be assessed at $100+ • Bartender fees will be assessed at $150+ • Carver & Chef fees will be assessed at $100+ • Cashiers fees of $100+ will be assessed • There is a $75+ cleanup fee for rice, confetti, flower petals and other items left on premise. Sparklers are prohibited Estimated final balance & guarantee guest counts are due to the Hotel by noon 72 hours prior to the event. This minimum number will be the least for which you will be charged. Should a guarantee not be received, the hotel will prepare and charge for the original tentative number indicated at the time of booking. If the guarantee is increased within 48 hours of the function, the Hotel will reserve the right to substitute entrees for the additional guests. The guaranteed number is expected to be within 10% of the agreed number. Please immediately alert your catering manager if the attendance will vary more than 10% from the agreed number. SALES TAX & SERVICE CHARGE All Food, Beverage and Room Rental charges are subject to a hotel service charge of 22%, which is taxable. Charleston, South Carolina Current 2015 Sales Tax Rates are the following: • Room Rental and Audio Visual current 2015 tax rate is 8.5% • Food & Beverage including Beer and Wine, current 2015 sales tax rate is 10.5% • Hard Liquor current 2015 tax rate is 15.5% • Please note that these rates are subject to change without notice. TIMING OF FUNCTIONS The following standards are provided to assist with scheduling and budgeting for your catered functions: • All functions will be set 15 minutes prior to their start time. • All Dinner Buffets are serviced and replenished for 2 hours. • All action stations are based on appetizer portions of 4 oz. per person on small plates and are serviced, refreshed, and replenished for 2 hours. • An additional charge will be incurred if any aforementioned time periods are extended. • All events must end by midnight. • All events lasting more than 5 hours have an additional service charge PLATED & SERVED MENUS You may provide your guests with a choice of up to three entrees, selected in advance. The following stipulations will apply: • Guarantee of attendance, with the breakdown for each entrée, is required three (3) business days prior to the event. • All courses other than entrees must be the same for each guest. • Please give your catering manager a copy of the seating chart with guest count and menu selections per table for the best possible service. • A form of entrée identification is required at the guest table. For example, marked place cards, colored tickets, or coded nametags. THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE FUNCTION ROOMS The Mills House Hotel reserves the right to assign function space based on anticipated attendance. Should your final program change, additional charges for function rooms may apply. The Hotel also reserves the right to change groups to a room suitable for the attendance, with notification, if attendance drops or increases. Your event order outlines all contracted times for function rooms. Any changes after signing the event order may incur additional fees. An additional labor fee will be assessed for groups that change the agreed meeting room setup less than 24 hours prior to the start of the function. The Mills House cannot be responsible for items placed in the room more than 3 hours prior, unattended items or anything left in the room beyond 1 hour after the event. CEREMONY REHEARSALS • Rehearsals can be scheduled Monday to Friday based on space availability. • We cannot guarantee times or locations until 30 days prior to your event. • Keep in mind that any space that is confirmed for your rehearsal is not private and will be set as is. • Should you require private space, all areas of the hotel have a rental along with food and beverage minimums. TASTINGS Tastings can be planned for two people Tuesday to Thursday from 10am to 3pm based on confirmation from your catering manager and our chef. All tastings must be scheduled along with the menu selections 14 days prior; otherwise it will be based on our chef’s selections. Some items are based on seasonal availability. DEPOSITS & PAYMENTS Your deposit schedule will be outlined in your sales contract. Below is a general schedule for events a year out: Upon Signing Contract – We kindly request 25% of the estimated total 6 months prior to the event – The amount of your contracted Food & Beverage Minimum is due 30 days prior – Menu Confirmation and Guest Count Minimum Due 72 Hours Prior – Final Guest Count and Balance of Invoice AUDIO-VISUAL The Mills House Hotel & Presentation Services have a partnership to assist you with all on-site audio-visual service and management. The Mills House Hotel and Presentation Services cannot be held responsible for audio-visual services contracted through another company and does not assume responsibility for equipment brought into the function room areas. In addition service charges will apply if technical help is needed with client owned equipment brought into the hotel. Please note, there is no existing AV in any meeting space. PARKING Valet parking service is available for all guests who are staying at The Mills House. Valet parking will be charged to individual guestrooms. The current charge is $29.00. Valet parking is not extended to guests visiting the hotel. Self-parking is located in the County of Charleston garage located directly behind the hotel for visiting guests, as well as guests staying at the hotel. Self-parking must be paid to the County of Charleston upon exit of the garage by cash or credit card. The Mills House is not affiliated with the County Garage in any way. OUTDOOR FUNCTIONS The hotel management staff reserves the right for final decision on location of all outdoor functions. No amplified music is allowed after 8pm in outside spaces. Outdoor functions will automatically be moved inside if the weather report five hours prior to the start of the function predicts a forty percent (40%) or greater chance of rain, unless a tent has been secured for your outdoor event. The Mills House Hotel must handle all tent rentals due to liability. The planned set up may change with the addition of a tent. Please note extreme wind can remain a factor in the set-up of the tent, which is at the discretion of The Mills House. Tent Packages Courtyard Lined Tent Package $3,500+ Includes interior white liner, twinkle lights, and pole covers. Package must be canceled 30 days prior to the event to avoid charges. Courtyard Weather Backup Package $2,500+ Includes twinkle lights and pole covers. Package can be cancelled without cost to the client if cancelled 3 business days prior to the event. Pool Deck Package starts at $1,800+ Includes twinkle lights and pole covers. Package must be canceled 30 days prior to the event to avoid charges. THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE OFF PROPERTY CATERING • A minimum requirement of food & beverage is required to obtain our catering services. • Transportation Cost Starting at $250.00+. • All Alcoholic Beverages must be provided by the client at all off property events. The Mills House does not possess an off property liquor license, which is required by the State of South Carolina to use our alcohol off property. Please contact your catering manager for more details on how we can assist you with your bar. HIBERNIAN SOCIETY HALL Hibernian Society Hall is a historic, private, non-profit facility and is not required to meet ADA standards. This Historic Venue is a separate entity from The Mills House Hotel, and once this facility is secured for your organization, cancellations are not allowed. It will be your organization’s responsibility to pay all agreed rental fees outlined in your contract. Understanding that Hibernian Society Hall is a historic American treasure, the private membership has established guidelines to protect the building and its contents. Please note when planning, the use of ice sculptures and kegs are prohibited. Nothing should be posted on, nailed, screwed or otherwise attached to the columns, walls, floors, furniture or other parts of the building. Nothing can be hanging or touching any part of the chandeliers. Portraits on the walls may not be taken down or have anything touching/ hanging from them. Open flames are not allowed on the mantles, in addition no fireworks, sparklers or confetti may be used anywhere at Hibernian Hall, including the outside sidewalk. Any exhibits or other equipment used for an event or meeting must be lifted when moved. No item is to be pushed, pulled or moved in a manner which can damage the structure in any way. The use of the Library and downstairs restroom is included with the rental of downstairs only. Parking and the use of the billiards room is exclusively for member use only and is not included in rental space. It is the client’s responsibility to provide alcoholic beverages at this location. AMENITY GIFTS & PACKET DELIVER FEE Gifts & amenities can be delivered to guest rooms by the bellman for a fee of $5/amenity. Gifts cannot be handed out at the front desk. Please talk to your catering manager about the pre-assembled gift bags offered by the Mills House that are $10 inclusive of delivery MENU STYLES Heavy Hors D’oeuvres/Reception Style: A traditional Southern style reception, which includes several chefattended stations and is designed to keep guests mingling and moving throughout the space. Seating is available for approximately half of your guest count. Buffet: Buffet Dinners are set on one long table for guests to help themselves to the menu selections. Assigning your guests to tables is strongly recommended for buffet dinner to alleviate confusion for guests. Seating for full guest count is required. Plated Dinner: Includes assigned seating for full guest count, with place cards at each place setting. Menu denotations are required. THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE
