Tuckaway Country Club
Banquet Menu
Dear Sir or Madam,
Thank you for your interest in hosting your event at Tuckaway Country Club. It is our sincere interest to exceed your expectations. We wish to provide the quality of service and culinary excellence that you have come to expect.
After reviewing this information, please call me and we’ll get together to review your needs and put together a fabulous event. Tuckaway’s commitment to quality and excellence of service ensures you a successful event.
Sincerely,
Jennifer Sobczak
Banquet Coordinator
Tuckaway Banquets
Sponsorship – All events at Tuckaway Country Club must be member sponsored.
Deposit/Cancellation Policy – A $500 non-refundable deposit will be required to confirm a booking for all non-member weekend events. TCC members will not be required to make a deposit. If parties cancel within five days of their scheduled event for weekday events, they will be charged a cancellation fee of $250 or food costs, whichever is greater.
Prices – Due to market conditions, the prices on our banquet menu are subject to change without notice.
Guarantee Policy – The guaranteed number of people must be given to Jennifer Sobczak, Dining Services Manager, three (3) business days prior to the function. The guarantee is the minimum number of guests your group will be charged. If no guarantee is given, we will consider your last indication of expected guests as the guarantee.
Menu and Other Arrangements -
1. Meal selection, estimated number of guests expected, equipment requests, room arrangements and all details must be made at least two (2) weeks prior to the function.
2. Taste testings may be arranged by appointment only. All menu items for tasting are subject to approval and will be charged to the final event bill. Taste testings will be limited to a maximum of four (4) people.
3. Although our banquet menus are extensive, with sufficient notice, our Chefs will be pleased to prepare any special requirements that you may have.
4. All food and beverages must be purchased through the Club and consumed on premises as directed by federal, state and local laws, with the exception of cakes for special occasions.
5. Parties of twenty-five (25) or more are required to arrange a set menu.
6. Menu selections with more than two (2) entrée choices will be subject to the following restrictions and policies:
· Split menus are limited to two (2) entrée choices plus a vegetarian option.
· In the event that a party wishes to have a third entrée choice, a $2 per person surcharge will be applied
· The patron shall be responsible for providing menu cards for each guest specifying their meal selection.
Bar Service -- All persons must be 21 years of age with valid identification to be served alcoholic beverages. Visibly intoxicated persons will not be served. The management of TCC reserves the right to refuse service and / or close bars at its own discretion. The Club follows all State Liquor Laws regarding alcoholic consumption.
Payment—Payments for all events are expected within 30 days. Cash, check or money order is an acceptable form of payment.
Service Charge and Tax – Food and beverage prices are subject to a 20% service charge for all functions. Milwaukee County sales tax is 5.85% on all food and beverage charges. Sales tax is charged on all service charges at 5.6%.
Set-up – TCC agrees to have the reserved room set up by the arrival time on your function contract.
Damage – TCC reserves the right to charge an appropriate fee if damage to the room or any equipment during the event deems this necessary. Cleaning charge is $50 per hour.
Wedding/Birthday Cakes – You are welcome to provide your own cake. TCC will be happy to cut it for you at no additional charge.
Closing – Our normal closing time is 1:00 a.m., however, in certain situations the club will extend the closing time. Last call will be given 30 minutes prior.
Valet Parking – Valet parking is available at a fee of $10 per hour per valet parker—1 valet is required for each 50 guests.
Coat Check – Coat check is available at a fee of $50 per event.
Smoking – Designated smoking areas can be provided upon request.
Decorations – TCC allows you to bring in your own centerpieces and decorations, however, TCC does not allow confetti, rice, glitter or similar products due to damage to vacuums and laundry equipment. Also, affixing anything to the walls or ceilings is not permitted unless approved by Management.
Ice Carvings – Carvings are available through the Club at $250 and up per carving.
Audio/Visual – A podium, microphone, screen and projector will be provided upon request at no additional charge. TCC also has an electric piano available for use at no additional charge.
Personal Property – Any personal property of patrons or guests brought onto the premises of the Club and left thereon, either prior to or following the event, shall be at the sole risk of the patron. The Club will not be liable for any loss of or damage to any such property for any reason.
Banquet Luncheon
Section
Spring 2007
Banquet Lunch Menu
Spring 2007
All luncheon entrees are accompanied by a first course selection, fresh baked rolls with basil butter, a selection of vegetables and starches and fresh brewed coffee or tea
First Course Selections
Hearts of Romaine
Tender leaves of romaine lettuce tossed with Caesar dressing, croutons and cherry tomatoes and finished with a parmesan tuile
House Salad
Mesculun salad greens mixed with sweet lettuce topped with daikon radish, cucumbers, plum tomatoes, carrots and croutons
Tuscany Salad
Crisp romaine lettuce tossed in a zesty Italian dressing with pepperoncini peppers, red onions, tomatoes, black olives and roasted red peppers
(add $1per person)
Soup of the Day
Our handcrafted soups are made fresh daily
Entrée Salads
Salad Nicoise
Herb marinated five ounce tuna steak seared and sliced over a salad of mixed greens, artichokes, French beans, egg, Yukon gold potato salad, olives, roasted red peppers, capers, all tossed with champagne chive vinaigrette
$14
Salad Caprese
Fresh vine ripe tomatoes, fresh mozzarella marinated with basil pesto on top of mesculun greens mixed with balsamic vinaigrette served with a
parmesan tuile and balsamic reduction
$12
Steak Salad
A six ounce chipotle marinated flatiron steak sliced on top of French beans and mushrooms tossed with mesculun greens in a sun-dried tomato and
parmesan vinaigrette
$16
Grilled Chicken & Chevre Salad
Tender grilled six ounce chicken breast sliced and tossed with mesculun greens toasted almonds, cherry tomatoes, and fresh chevre cheese in balsamic vinaigrette
$14 per person
Lunch Entrées
Classic Breast of Chicken
A six ounce breast of chicken prepared classically one of three ways Marsala, Piccatta or Francaise served with the appropriate sauce and garnish
$15
Oscar add $3
Lemon-Basil Chicken
A six ounce bone in chicken breast basil marinated and grilled served with a Meyer lemon beurre blanc and balsamic drizzle
$15
Rosemary Chicken
Seared six once chicken breast served with a rosemary currant glaze
$14
Chicken Diablo
A six ounce bone in chicken breast stuffed with smoked gouda cheese spice seared with a blend of southwest spices served with a mixed pepper relish and a
roasted poblano cream sauce
$15
Thai Coconut Chicken
A six ounce breast of chicken marinated in lemongrass and kaffir lime leaves pan seared served with coconut curry cream and mango chutney
$15
Slow Roasted Loin of Pork
Mustard and roasted garlic crusted served with a natural jus
$16
Grilled Salmon Fillet
Five ounce grilled fillet of Atlantic salmon served with onion and mustard
confit and rosemary oil
$15
Fillet of Sole Meunière
6 ounce pan seared marinated fillet of sole flavored with white wine and shallots served with lemon thyme infused butter sauce
$17
Grilled Tournedos of Beef
Twin three ounce tournedos of beef grilled to medium served with a smoked mushroom sauce and chanti wine reduction
$18
Vegetarian Entrées
Szechuan Stir-fry
Stir-fry market fresh vegetables and tofu tossed in a sweet Szechuan pepper sauce served over steamed bamboo rice
$15
Mediterranean Grill
Grilled market fresh vegetables marinated in a lemon and balsamic served with tomato basil risotto and roasted garlic puree
$15
Cheese Ravioli
Three cheese ravioli served with a boursin cheese Alfredo finished with arugula pesto, tomato ragu and parmesan curls
$15
Banquet Lunch Menu
Spring 2007
Sides
Starches
Chef’s Choice
Three Cheese Twice Baked Potato
Roasted Garlic Mashed
Oven Roasted Rosemary
Tomato and Parmesan Duchesse Potatoes
Parsley Buttered New Potatoes
Grains
Rice Pilaf
Steamed Bamboo Rice
Autumn Rice with Dried Fruits
Three Cheese Polenta Cakes
Tomato Basil Orzo with Olives and Pine Nuts
Pasta
Angel Hair Pasta with Garlic Butter
Cavatapi with Alfredo Sauce
Vegetables
Chef’s Choice
Grilled Asparagus
Vegetable Medley with Lemon Thyme Butter
Caramelized Carrots with Curry Cumin Butter
Ratatouille Vegetable with Tomato Ragu and Fresh Basil
French Beans Amandine
Buttered Broccoli
Stir-Fried Vegetables in a Sesame Soy Glaze
Business
Section
Spring 2007
Business Section
Spring 2007
The Barista
Includes Boyd’s Premium Columbian fresh brewed coffee
Assorted flavored creamers
Assorted Tazo Teas
$3 per person (25 person minimum)
The Continental
Includes Boyd’s Premium Columbian fresh brewed coffee and tea service
Tropical Fruit Platter with honey poppy seed yogurt
Assorted Fresh Baked Danish and Muffins
Fresh Baked Bagels with Cream Cheese
Orange, Cranberry and Tomato Juices
$11 per person (25 person minimum)
The International
Includes all of the selections from the above package plus bacon and sausage,
your choice of egg dish, breakfast potato and breakfast entrée
$18 per person (25 person minimum)
Egg Dishes Breakfast Potatoes Sweet Entrées
Cheesy Scrambled Eggs Obrien Potatoes Wild Blueberry Pancakes
Tuscan Egg Casserole Oven Roasted Rosemary Potato Orange Brioche French toast
Quiche Lorraine Spanish Potato Hash Vanilla Cheese Crepes
Eggs Benedict
Business Section
Spring 2007
The Ryder Cup
Deli Buffet including three meats and three cheese selections
Garden fresh selection of condiments
Bakery fresh deli breads and rolls
Relish tray with assorted pickles and olives
Assorted spreads of mayonnaise and mustards
Bowl of potato chips
$12 per person (25 person minimum)
The British Open
Includes all of the above plus
Choice of Caesar or Garden Salad
Three Composed Salads
$15 per person (25 person minimum)
The Masters
Includes all selections from the above two packages plus
Choice of Soup
Choice of one additional meat and cheese selection
Choice of two dessert selections
$18 per person (25 person minimum)
Deli Meats
Roast Beef
Smoked Breast Turkey
Honey Ham
Genoa Salami
Corned Beef
Italian Beef
Bologna
Cappacola
Sopprasetta
Cheese
Cheddar
Baby Swiss
Provolone
Horseradish Cheddar
American
Dilled Havarti
Pepperjack
Colby Jack
Smoked Gouda
Salads
Grilled Asparagus
Coleslaw
Potato Salad
Rotini Salad
Fresh Fruit Salad
Bruchetta Salad
Antipasto
Mushroom Orzo
Provencal Vegetables
Soups
Clam Chowder
Cream of Tomato
Wild Mushroom
Chicken Noodle
Mexican Tortilla
Beef Barley
Corn Chowder
Senate Bean
Chicken Gumbo
Japanese Miso
Business Section
Spring 2007
Beverages A la Carte
(all bottled and canned beverages are billed on consumption)
Assorted Coca Cola Products $1.50 each
Bottled Water $2 each
Assorted Gatorade $3 each
Orchard Island Orange Juice $15 Gallon
Ocean Spray Juices $18 Gallon
Boyd’s Coffee $40 Gallon (serves 20)
Boyd’s Decaf Coffee $42 Gallon (serves 20)
Breakfast A la Carte
Fresh Squeezed Orange Juice $20 per gallon
Tropical Fruit Platter $35.00 (serves 25)
Fresh Baked Bagels $2.25 each
Assorted Muffins $2.00 each
Fruit Yogurts $2.50 each
Banquet Dinner
Section
Spring 2007
Plated Dinner Menu
Spring 2007
All dinner entrees are accompanied by a first course selection, fresh baked rolls with basil butter, a selection of vegetables and starches, dessert and
fresh brewed coffee or tea
First Course
House Salad
Mesculun greens and iceberg lettuces tossed with daikon radishes, red onions, carrots, cucumbers and roma tomatoes drizzled with a balsamic dressing
Hearts of Romaine
Tender sweet hearts of romaine salad tossed with our house made Caesar dressing, croutons, fresh lemon, parmesan cheese and cherry tomatoes
Spinach Salad
Served with baby spinach, hickory smoked bacon, red onions, croutons and oven dried tomatoes tossed in warm bacon vinaigrette topped with frizzled onions
(add $1per person)
Tuscany Salad
Crisp romaine lettuce tossed in a zesty Italian dressing with pepperoncini peppers, red onions, tomatoes, black olives and roasted red peppers.
(add $1per person)
Wild Mushroom Bisque en Croute
A mix of wild mushrooms pureed with roasted garlic and cream finished with Marsala wine and fresh sage topped with a pastry crust and baked until golden
Pomodori Parmesan
Fresh tomato soup with parmesan essence and basil coulis
Poultry Entrees
Chicken Diablo
A six ounce bone in chicken breast stuffed with smoked gouda cheese spice seared with a blend of southwest spices served with a mixed pepper relish and a
roasted poblano cream sauce
$23
French Chicken
A six ounce breast of chicken marinated in lemongrass and kaffir lime leaves pan seared served with coconut curry cream and mango chutney
$23
Chicken Classique
Your choice of the classics an eight-ounce chicken breast prepared classically with your choice of Marsala, Piccatta or Francaise served with the appropriate sauce
$22
Oscar add $3
Finfish Entrees
Crab Stuffed Jumbo Shrimp
Three jumbo shrimp with a zinfandel and basil marinade and Tuscan crabmeat and cheese stuffing atop roasted garlic beurre blanc
$25
Grilled Salmon Fillet
Grilled eight ounce fillet of salmon topped with an olive and roasted pepper pistou
$24
Broiled Tilapia
Lightly breaded 8 ounce tilapia fillet served with a leek cream sauce finished with sherry wine and oven dried tomato
$20
Fillet of Sole Meunière
8 ounce pan seared marinated fillet of sole flavored with white wine and shallots served with lemon thyme infused butter sauce
$24
Stockyard Entrees
Grilled Fillet Mignon
Premium cut 21 day wet aged beef tenderloin served medium with a balsamic demi glaze and garnished with onion frits
6 Ounce $30
8 Ounce $34