Twin Lakes Golf & CC

BANQUET LUNCHEON MENU

All entrees include tossed green salad, fresh vegetables, choice of rice or potato (where appropiate) and rolls. All entrees may be served in a buffet for groups of 50 or more.

• Apple Almond Stuffed Chicken Breast- tender chicken breast stuffed with a blend of apples, rice pilaf, and sliced almonds laced with a light white wine cream sauce
• Chicken Marsalla- chicken breast seasoned, sauteed, and topped with a sauce of fresh mushrooms, garlic and marsala wine
• Crepes A La Reine- filled with chicken, onions, celery, and mushrooms
• Chicken Cordon Bleu- tender chicken stuffed with ham and swiss cheese
• Broiled Fillet of Salmon- seasoned with garlic and cracked bell pepper, broiled, and topped with lemon butter or hollandaise sauce
• Shrimp Newburg En Croute- sauteed shrimp and mushrooms in a cream sauce served in a pastry shell
• Fresh Halibut Fillet- fresh halibut seared and finished with a white wine, tomato and caper sauce
• Pan Fried Trout Amandine- fresh brook trout seasoned, pan seared and topped with browned lemon butter
• London Broil- served with mushroom bordelaise sauce
• Filet of Beef Tenderloin- delicately prepared to your preference, topped with bordelaise sauce
• Pasta Primavera with Smoked Salmon- can also be prepared with chicken or shrimp
• Curry or Teriyaki Chicken- served over white rice with steamed vegetables
• Lasagna
• Quiche Lorraine- with sauteed onions, bacon and spinach
• Beef Stroganoff- beef tips and fresh mushrooms simmered in a light brown sauce until tender and tossed with sour cream. Served over buttered pasta

     Salad Entrees:

• Shrimp or Crab Louie
• Caesar Salad with Roasted Chicken
• Sesame Cashew Chicken Salad
• Chef Salad

Please choose no more than 2 selections per function

SPECIALTY BUFFETS

We are pleased to offer the following suggestions for your reception or cocktail party. They are designed to accommodate large groups and to appeal to a variety of tastes and styles. The entire staff here at Twin Lakes Golf and Country Club takes pride in the decorating and set-up of the buffets. Many additional props and supplies are used to create beautiful displays of food.

      Twin Lakes Mexicana:

• Mixed Green Salad
• Assorted Dressings and Conditments
• Toasted Corn Tortilla Shells
• Seasoned Ground Beef
• Spicy Pieces of Grilled Chicken Breast
• Guacamole, Sour Cream, and Salsa
• Shredded Lettuce, Diced Tomatoes and Chopped Onions
• Refried Beans and Mexican Style Rice

     Twin Lakes Italiano:

• Caesar Salad
• Anti Pasta Tray
• Chicken Salad with Grapes and Almonds
• Display of Assorted Fresh Fruits
• Two Pastas
• Two Sauces
• Italian Sausage and Mushrooms
• Parmesan Cheese
• Hot Bread Sticks with Garlic Butter

    Twin Lakes Traditional:

• Caesar Salad
• Shrimp Pasta Salad
• Marinated or Raw Vegetable Tray
• Warm Brie in Pastry Shells
• Assorted Sliced Fresh Fruit Tray
• Carved Roast Baron and Roast Turkey
• Mini Whole Wheat and Silver Dollar Rolls
• Herb Mayonnaise, Dijon Mustard and Horseradish

     Elegant Evening Buffet Dinner:

• Spinach Salad with Fresh Strawberries and Orange Slices
• Poppy Seed Dressing
• Cold Poached Decorated Salmon
• Alder Smoked Salmon
• Chilled Jumbo Prawns on Ice
• Marinated Vegetables Tray
• Fresh Fruit Display
• Carved Prime Rib of Beef
• Au Jus and Horseradish
• Parslied Baby Red Potatoes
• Colorful Medley of Sauteed Vegetables
• Hot French Rolls

     Twin Lakes Country BBQ:

• BBQ Pork Ribs
• BBQ Chicken Breast
• Mixed Vegetables
• Pasta Salad
• Cole Slaw
• Baked Beans
• Scalloped Potatoes
• Corn Bread
• Cookies

     Old Fashioned BBQ:

• Hamburgers and Hot Dogs
• Swiss and Cheddar Cheese
• Buns and Condiments
• Potato Salad
• Pasta Salad
• Fruit Display
• Potato Chips
• Cookies

     Twin Lakes Sandwich Board:

• Assorted Deli Meats
• Assorted Cheeses
• Assorted Breads
• Potato or Pasta Salad
• Caesar Salad
• Potato Chips
• Cookies

SIT-DOWN DINNER MENU

All entrees are served with tossed green salad, choice of one dressing, choice of rice or potato, fresh vegetables, rolls, coffee or tea.

• Roasted Prime Rib- tender roasted prime rib served with a creamy horseradish sauce
• New York Steak- our favorite 10 oz steak topped with ale sauce and onions
• Steak and Prawns- a combination of 6 oz filet with bordelaise sauce and your choice of sauteed or battered deep fried prawns served with cocktail saue
• Beef Wellington- filet of beef with mushroom duxelle wrapped in puff pastry and topped with shitake mushroom demi glace
• Veal Marsalla- veal scallops sauteed with mushrooms and marsalla wine
• Poached Fillet of Salmon- fillet of salmon poached in a white wine sauce and lemon juice served with a choice of basil cream or hollandaise sauce
• Halibut Oscar- poached then crested with dungeness crab, asparagus, and hollandaise sauce
• Baked Chicken Breast- tender and boneless breast of chicken with our own poulette sauce
• Chicken Parmesan- chicken breast breaded, baked and served with marinara sauce
• Pork Florentina- boneless porkloin seasoned with garlic and rosemary, roasted and thinly sliced

Alternate selections for salads and dessert can be made at additional cost

BREAKFAST SELECTIONS

Continental Buffet: fruit display, sweet rolls and muffins, choice of 2 juices, and coffee/water service

Quiche with fresh fruit, juice or coffee (able to add muffins or rolls for additonal fee)

Breakfast Buffet: fruit display, muffins, and sweet rolls, potato o' brien, bacon & sausage, scrambled eggs, juice and coffee (able to add french toast for additiona fee)

Eggs Benedict with fresh fruit and hash browns, juice and coffee

CARVING STATION

Served with petite whole wheat and sourdough rolls or deli breads and condiments

• Roast Baron of Beef
• Roast Breast of Turkey
• Carved Ham
• Carved Pork Loin
• Combination of Baron of Beef and Roast Turkey

HOR D'OEUVRE MENU

Cold Selections:

• Deviled Eggs
• BBQ Pork Display
• Stuffed Baby Red Potatoes
• Assorted Finger Sandwiches
• Assorted Wraps
• Ham Rolls
• Assorted Canapes
• Beef and Pesto Bruchetta
• Tomato Basil Bruchetta
• Alder Smoked Salmon
• Cold Poached Decorated Salmon Display
• Strawberries Dipped in Chocolate
• Jumbo Prawns on Ice in Cocktail Sauce
• Traditional Japanese Nori Rolls
• Bacon and Bleu Cheese Stuffed Cucumber

Hot Selections:

• Swedish Meatballs
• BBQ Meatballs
• Seafood Stuffed Mushrooms
• Sausage and Cheese Stuffed Mushrooms
• Crab & Cheddar in Phyllo Cups
• Assorted Mini Quiche
• Scallops in Bacon
• Water Chestnuts in Bacon
• Egg Rolls
• Chicken Strips
• Sausage Stuffed Mushroom
• Chicken Skewers with Teriyaki or Thai Peanut Sauce
• Chicken Bombs
• Pot Stickers
• Warm Brie in Pastry Shell with Crackers
• Chicken Drumettes
• Jalapeno Poppers
• Maryland Style Crab Cakes

Trays: (based on serving 100 people)

• Assorted Sliced Meat Tray
• Assorted Cheese and Cracker Tray
• Assorted Bread Display
• Assorted Vegetables with Dip Display
• Grilled Vegetable Display
• Assorted Fresh Fruit Display
• Antipasto Tray

Rules of Conduct

• No taking of photographs on any part of the golf course including the putting green and the fountain area
• All attendees must abide by the Twin Lakes Golf and Country Club dress code while in those areas designated members only. (See dress code policy)
• Liquor may only be supplied by the host or hosts or by Twin Lakes Golf and Country Club
• Liquor may only be consumed in those areas designated for the function
• No minors may engage in the consumption of any alcohol. If the problem persists after initial warning by club staff, the bar may be closed and your banquet permit taken away
• Those parties wishing to use club facilities for changing and storing of attire are subject to a service fee. Lockers will be assigned to the Bride and Groom
• Attendees of any function are restricted to those areas which have been rented (i.e. ballroom, garden room, putting room) No one is allowed in the members lounge or on the golf course unless he or she is a member
• The maximum an evening function shall go is 12 midnight. Any function going past midnight or longer than five hours will be charged an additional cost per hour

Dress Code

Appropriate attire is required at all times for members and their guests when utilizing club facilities. Attire should always be in conformance with what is normally expected at a private country club.

The following attire is unacceptable:

• denim jeans or shorts
• athletic shorts
• cut- off shorts
• swimsuits
• halter tops
• tank tops
• bare midriff garments
• sweat suits
• gym or jogging suits

Gentlemen must wear collared shirts at all times. Shoes must be worn at all times. No golf spikes allowed. Juniors will be required to follow dress regulations established for adults. Exceptions to these rules will apply only for special functions when advertised as such.

It is the member's responsibility to inform his or her guest of the dress code requirements. The Clubhouse staff has been directed to inform an member or guest when their attire is not appropriate. Clubhouse privileges Will be denied any member or guest not in compliance with the dress code.

Other Important Notes

Ceremonies Held Outdoors: It is important to understand that weather conditions can change rapidly and consequently, we require that the wedding party always have an alternate plan to move indoors if necessary. The Club is not responsible for controlling the actions or traffic around the Club, which may be a distraction during the ceremony. Certain food services are not permitted outdoors due to health and safety concerns.

Wedding Gifts: The Club staff will collect any wedding gifts as guests arrive and place them on the gift table. All gifts must be removed from the Club at the conclusion of the reception. The Club is not responsible for the loss of any gifts remaining after the reception.

Wedding Cakes: The Club does not prepare wedding cakes however, we can recommend several qualified bakeries in the area. All leftover portions of the cake, including top of cake will be prepared for removal from the building the night of the reception.

Music: There are a wide variety of bands, orchestras and d.j.'s available. We can recommend various groups or a reliable booking agent. Remember to reserve your music as far in advance as possible. The Club must be supplied with an information sheet with name, phone number and contracted times of music.

Flowers: A  number of florists have had experience with the Club receptions. We will be happy to provide a list of qualified florists for your consideration. All flowers must be provided by the host of the reception.

Photographers: We recommend you check with your friends who have had good results from various photographers. We can also recommend photographers who have had good experience at Club receptions.

Decorating: The Club will decorate for your reception at the request of the host. All decorations will be furnished by the host and billed for Club staff decorating time. The Club will not allow anything to be hung on the walls. The use of tape, tacks, pins or nails is strictly prohibited. All decorations and decorating must be approved by Club management.

Wedding Price Schedule

Wedding Ceremonies at the Club: Parties holding ceremonies at the club will be charged a minimum fee per person for either an outside or indoor ceremony. Please check with our Assistant Manager, Ann Sweeney for the actual cost

Reception Basic Fee: A mandatory fee per person is required for all receptions and includes the following: All labor required for the event, and all supplies such as linens, tables, china, glassware, utensils, cake cutting, coffee, tea and non-alcoholic punch. There is no other rental room charge, however a specified clean-up fee is charged for throwing rice, birdseed, etc.

Food Service: All food service must be supplied by the Club with the exception of the wedding cake. There is a per person minimum service charge for the service of cake, coffee, and other light hors d'oeuvres if no other food service is required. Please see the wedding reception menu and buffet selections. If the host requests the remaining food to be packaged, the club can perform this service at an additional charge to be determined based on the amount of food requested.

Special Equipment: Receptions requiring special equiptment, such as tents special tables, folding chairs, etc. will be charged for the rental and delivery costs. Outdoor ceremonies will require the rental of chairs which will be reflected in the bill.