wedding & social event menus - Charleston - The Mills · PDF fileTHE MILLS HOUSE HOTEL 2015...

The Mills House W EDDI NG & SOCI A L EV EN T M EN US

H ors D ’oeuvres & Reception D isplays

THE MILLS HOUSE HOTEL 2015 CATERING MENUS • PRICES DO NOT INCLUDE SALES TAX OR TAXABLE SERVICE CHARGE

Beef/Poultry/PorkSalami, 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

SeafoodLemon Ginger Shrimp Ceviche 4.5Grilled Asparagus Wrapped in Smoked Salmon 4.5Crab & Avocado Tartlet 4.5Spicy Tuna Tartar & Wasabi Emulsion Served in Wonton Crisp 4.5Crab Risotto Fritters with Lemon Jam 4Lobster Mac & Cheese Bite 4Smoked Salmon Rosette, Potato Rosti With Lemon Crème Fraiche 4Frogmore Stew Skewers 4 Shrimp & Grit Spoons with Tasso Gravy 4 Fried Oysters with Chipotle Tartar Served on Brioche Toast 4 Blackened Shrimp in Cornmeal Cup With Avocado Mousse 4 Bacon Wrapped Scallops 4.5Lobster Stuffed Phyllo Cups 4.5 Crab Cakes with Roasted Pepper Remoulade 4.5

VegetarianCaramelized 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 3Boursin Stuffed Crispy Artichokes 4Caramelized 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 3.5Fried Green Tomato Topped with Pimiento Cheese 3

Late Night SnacksPimento Cheeseburger Slider 3.5Petite Corn Dog with Grain Mustard 3Shoestring Fries 3Pulled Pork Slider 3Chicken and Waffle Slider 3.5Mini Cheese Quesadillas 3Mini Pizzas 3 Assorted Mini Milkshakes (Chocolate, Vanilla, Cookies and Cream) 3Mini Root Beer Floats 3Warm Glazed Doughnuts 3Mini S’mores 3Chocolate Chip Cookie with Chilled Milk 3

H ors D ’oeuvresHors D’oeuvres

Available In Increments Of 50 PiecesPriced Per Piece


Gourmet Cheese Display 8Imported Cheeses with Crusty Bread,

Crackers, Grissini & Flatbreads

Domestic Cheese Display 10Locally 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

Local Antipasti Display 12Selection of Regionally Sourced Cured Meats,

Marinated & Grilled Vegetables, Craft Charcuterie,House Made Terrines & Pates

Southern Charm Display 10Pimento Cheese Spread, Pulled Pork Sliders,

Deviled Eggs, Pepper Jelly& Cheese Bites Served with Artisan Crackers

Smoked Salmon Display 12Cold Smoked Canadian Salmon with Capers,

Chopped Eggs, Red Onions, Whipped Cream Cheese,

Marble Rye Crackers & Bagel Chips

Grilled Vegetable Display 9Marinated & Grilled Artichokes & Zucchini,

Yellow Squash, Asparagus, Roasted Peppers, Eggplant & Marinated Mushrooms

Crudités 7Broccoli, Snow Peas, Celery, Bell Peppers, Carrots, Cauliflower & Radishes Presented

With Garlic Spinach Buttermilk Dip

Seafood Display 16Jumbo Tail-On White Shrimp, Crab Claws, Ceviche

Fish Salad & Local Oysters on the Half ShellPresented with Lemon Crowns, Bloody Mary

Cocktail Sauce & Chipotle Tartar Sauce

Hummus Bar 10Traditional Roasted Garlic Red Pepper Hummus & Cilantro Lime Hummus Served with Pita Chips &

Warm Pita Bread

Sushi & Sashimi Display 15Spicy Tuna Rolls & California Rolls,

Tuna, Salmon, Smoked Eel, Yellow Tail & Shrimp Nigiri Presented with Pickled Ginger, Wasabi,

Soy Sauce & Chopsticks

Seasonal Fruit Display 8Fresh Melons, Pineapple, Grapes & Seasonal Berries

Display Trio 20Choice of Three Displays- Seasonal Fruit Display,

Vegetable Crudités, Grilled Vegetables and Cheese Display

Add Dips to Any Display

Spinach and Artichoke Dip 4Crab Dip 5

Sweet Vidalia Onion Dip 4 Roasted Red Pepper Dip 4

Reception D isplaysRefreshed & Replenished for Two Hours

A Minimum of 15 Guaranteed Guests for All Displays

Priced per Person

Action & CarvingStations


Apple Cider & Orange Brined Turkey Giblet Gravy, Cranberry Compote

Serves 35/$295

Jerk Roasted Chicken Black Bean Mango Sauce, Toasted Pineapple Butter

Serves 20/$275

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 SauceServes 50/$485

All Natural Ribeye Garlic Rosemary Crust

Blue Cheese Fondue, Horseradish Cream Serves 30/$395

StarchesRoasted Fingerling Potatoes 3

Mashed Potatoes 3Lowcountry Red Rice 3Parmesan Risotto 3.5

Truffle Mac N’ Cheese 3.5Potato Gratin 3.5Sweet Potatoes 3

ENHANCE YOUR CARVING STATION WITH SIDES

Brown Sugar Crusted Alabama HamToasted Honey Bourbon Butter, Dijon Mustard

Serves 40-50/$295

Baked Salmon Wellington Smothered in Deviled Crab &

Wrapped in Puff Pastry Creole Hollandaise Sauce & Caper Aioli

Serves 25/ market price

Herb Crusted Pork LoinTopped with Dried Apricot,

Apple & Raisin ChutneyServed with Whole Grain Mustard

Serves 25/$250

Whole Suckling Pig Slow Cooked & Rubbed with BBQ SpiceCarolina Gold Mustard, Hickory Tomato

& Peach Black Pepper VinegarServes 40/Market Price

Whole Fish Presentation Lightly Rubbed in Lemon & Herbs

Roasted Skin On in a Salt CrustCitrus Aioli, Basil Sea Salt Butter

Fish Based on Season & AvailabilityServes 40/Market Price

VegetablesRoasted Asparagus 4

Collard Greens 3Green Beans 3

Roasted Squash, Zucchini & Carrots 3Garlic Buttered Broccolini 4

Fried Green Tomatoes 4Mixed Greens or Caesar Salad 3

Carving StationsAll Carving Stations Require Attendant Fees

All Carving Stations Are Accompanied

By Assorted Breads and Rolls

Sides are Priced per Person


Risotto StationMade 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 KaleKobe Beef, Aged Cheddar, House Pickles

Ground Lamb, Yogurt Sauce, Smoked CheddarSeared Tuna, Ginger Aioli, Seaweed Salad

Pulled Pork, Coleslaw, Hickory BBQRoasted Chicken, Mustard BBQ, Pickled Vegetable SlawPortabella Mushroom, Sautéed Spinach, Boursin Cheese

14

Pasta StationChoice of 2 Pastas

Orecchiette • Farfalle • Penne • RigatoniChoice of 2 Sauces:

Basil Pesto • Alfredo • Marinara • Beef & Pork BologneseCondiments to include Poached Rock Shrimp, Grilled

Chicken Breast, Roasted Ratatouille Vegetables & Shaved Parmesan

12

Shrimp & Grits StationWhite Shrimp Sautéed in Garlic, Tasso,

White Wine & Cream Served over Adluh Stone Ground White Grits

12

Mac & Cheese StationLobster Mac,

White Cheddar with Caramelized Onion Mac, Truffle Mushroom with Blue Cheese Mac,

Holy Trinity Shrimp & Smoked Sausage MacPulled Chicken Mac

12

Fish Taco StationSeasonal 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 Stripsor

Sweet Potatoes Whipped with Pure Maple Syrup With Marshmallows, Toasted Pecans,

Brown Sugar, Oatmeal Streusel & Almond Biscotti12

Southern StationChoice 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 MasalaStewed Lamb & Chicken Marinated in Yogurt & Spices,

With Green Pea Rice & Charred Naan BreadGarnished with Fresh Cilantro Leaves

*Homemade Hot Sauce upon Request*15

Wok StationChoice of:

Shrimp & Chicken Fried Rice With Garlic, Ginger, Green Peas,

Scallions, Scrambled Egg & Carrotsor

Red Curry Duck over Rice Vermicelli NoodlesLight Coconut & Red Curry Broth

with Peppers & OnionsWith Sweet Chili Sauce, Black Bean Garlic Puree

& Sriracha 15

Chopped Salad StationMixed Greens, Chicken Breast, Shredded Cheese,

Bacon, Red Onion & Blue Cheese DressingWith a Skewer of Mozzarella Cheese, Cherry Tomato & Toasted Bread Stick & Presented in a Martini Glass

10

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

Action Stations

P lated D inners


APPETIZERS

SPRING/ SUMMERShrimp and Shellfish Risotto with Saffron 12Roasted Beef Carpaccio with Arugula, Parmesan & Mustard Vinaigrette 10Blackened Scallops over Johnny Cakes with Apple Butter 12Grilled Quail with Peach Chow Chow 9

FALL/WINTERRoasted Duck Eggplant Cannelloni with Mole Sauce 10 Lump Crab Cake with Bell Pepper Mustard Sauce & Shaved Fennel 14 Lobster Ravioli with Truffle Brandy Sauce 15 Braised Short Rib over Barley Pilaf & Smoked Cheddar Sauce 11

SOUPS

SPRING/SUMMERLobster Bisque with Sherry Gastrique 8Tomato Basil with Goat Cheese Panini 7Smoked Chicken & Corn Chowder 7Watermelon Gazpacho with Fresh Cilantro 7

FALL/WINTERShe Crab with Lump Crab Salad & Chives 8Butternut Squash Soup 7Mushroom Bisque with Crème Fraiche & Truffle Oil 7French Onion Soup with Gruyere Crouton 7

SALADS

SPRING/SUMMERMixed Field Greens, Feta, Cucumber, Tomatoes, Red Onions, Croutons & Aegean Dressing 6Local Mixed Greens, Seasonal Fruit, Blue Cheese, Candied Walnuts & Balsamic Dressing 7Caesar, Romaine Hearts, Garlic Herb Croutons, Parmesan Cheese & Creamy Caesar Dressing 6Spinach Salad with Red Onion, Bacon, Cucumbers, Tomato & Mustard Vinaigrette 7

FALL/WINTERArugula, Roasted Apples, Blue Cheese, Frisée, Citrus Vinaigrette & Fennel Pollen Dusted Pine Nuts 8Chicory, Roasted Butternut Squash, Candied Pumpkin Seeds, Goat Cheese & Warm Bacon Vinaigrette 8Endive, Sweet Grass Cheese, Tarragon Vinaigrette & Spiced Pecans 8Roasted Beets, Gorgonzola, Bitter Greens, Cashews & Caramelized Shallot Dressing 8

Two Course MinimumServed with Warm Rolls & Butter

Fresh Brewed Starbucks© Coffee & Hot and Iced Tazo TeaPlease talk to your catering manager about seasonal recommendations

P lated D inners


SPRING/SUMMER

Braised Chicken Thigh 30Black Bean Salsa, Cilantro,

Grilled Spring Onion Rice & Salsa Verde

Braised Pork Shank 40 Mushroom Polenta, Green Beans

& Toasted Honey Broth

Grilled Beef Striploin 43 Applewood Cheddar Potato Croquette, Roasted Baby

Squash & Port Wine Bordelaise

Grilled Wild Caught Salmon 35Gorgonzola Potatoes, Asparagus, Tomatoes

& White Wine Sage Sauce

Crab & Shrimp Stuffed Flounder 40Savannah Red Rice, Julienne Vegetables

& Lemon Butter Sauce

Chicken Pecan Milanese 30 Roasted Corn Polenta, Cipollini Onions & Caper Butter

Flat Iron Steak 43Potato Gnocchi, Sautéed Swiss Chard

& Roasted Garlic Jus

Cheshire Pork Chop 35Potatoes Dauphinoise, Roasted Tomatoes,

Broccolini & Tapenade Vinaigrette

CLASSIC FAVORITES Grilled Filet of Beef 45

Garlic Whipped Potatoes and Seasonal Vegetables& Bordelaise Sauce

Pan Roasted Mahi Mahi 36Parmesan Risotto and Seasonal Vegetables

& Lemon Butter Sauce

Airline Breast of Chicken 30Roasted Potatoes and Seasonal Vegetables

& Herb Jus

CREATE YOUR OWN DUO OR TRIO Add Shrimp 8Add Lobster 12

Add Crab Cake 8Add Chicken 6

FALL/ WINTER

Seared Tuna 41Miso Braised Bok Choy, Forbidden Rice, Cilantro

Puree & Tabasco Beurre Blanc

Pecan Crusted Chicken 30Preserved Lemon Cream

& Sweet Potato Purée

Bistro Filet 44Cauliflower Mousse, Roasted Brussels Sprout

& Truffle Jus

Lamb Rack 45Garlic Grit Cake, Creamed Spinach, Oven Roasted

Tomatoes & Rosemary Jus

Pan Seared Duck Breast 35Mushroom Risotto, Braised Cabbage &

Dried Fruit Reduction

Braised Brisket 35Sweet and Sour Collards & Red Rice

Seared Redfish 38Celeriac Puree, Crispy Carrot Raisin Salad

& Orange Tarragon Butter

Slow Roasted Lamb Shank 40Curried Couscous, Roasted Root Vegetables.

Crisp Garbanzo Beans & Harissa Glaze

VEGETARIAN FAVORITESStuffed Portobello Mushroom 28

With Crispy Goat Cheese with Sautéed Spinach &Tomatoes

Feta and Spinach Ravioli 28With Seasonal Vegetable Ragout

Mediterranean Pasta 28Tossed in Olive Oil with Tomatoes, Olives, Basil,

and Capers

Eggplant Rollatini 28Stuffed with Spinach, Ricotta, and Parmesan

Topped Homemade Marinara

Entrees


Raspberry Cheesecake 8Italian Ricotta Cheesecake 8Sweet Potato Cheesecake 8Peek-A-Boo Chocolate Truffle 8Peanut Butter Pie 8Key Lime Pie 8Bourbon Pecan Pie 8Apple Tartlets 8 Chocolate Ribbon Cake 8Sabayon Mousse with Whiskey Wrapped in White & Dark Chocolate Ribbon 8Crème Brûlée with Mixed Berries 8Dulce de Leche 8Chocolate Shell with Caramel Center & Vanilla Mousse 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 10Tart Cherries Sautéed in Brandy & AmarettoPresented over Cinnamon Ice Cream

Crepes Station 10French Crepes Served with Sliced Strawberries, Warm Dark Chocolate, Nutella Sauce & Vanilla Whipped Cream

S’mores Station 10Toasted Marshmallow Presented with Chocolate Ganache,Graham Cracker Crumbs, Heath Bar Crumbles & Banana Slices

Mini Dessert Display 10Assorted French Pastries & TrufflesMini Fruit Tarts, Pecan & Lemon Tarts

Seasonal Fruit Display 8Fresh Melons, Pineapple, Grapes & Seasonal BerriesAdd Chocolate Fondue 3Add Pretzels, Brownie Bites, Marshmallows & Pound Cake Squares 4

P lated D esserts

D inner Buffets


SouthwesternChicken Tortilla Soup with Avocado & Sour Cream

Three Bean Salad in Lime Vinaigrette

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 BountyBrandy 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

French Pastries, Petit Fours & Artisan Macaroons

60

SPRING/SUMMER

American BountySouthern Style Potato Salad with Sweet Pickle Relish

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

Pan Seared Crab Cakes in Creole Butter Sauce With Garlic Roasted Asparagus

Assorted Tarts Including Lemon, Pecan & Wild Berry

60

All Dinner Buffets include Starbucks Coffee, Iced & Hot Teas

D inner Buffets


Autumn Harvest Roasted Butternut Squash & Chestnut Soup

With Pumpkin Oil

Artisan Greens with Vanilla Poached Pear, Blue Cheese, Fried Shallots, Pecan Brittle

& Muscatel Vinaigrette

Roasted Cauliflower Salad with Spinach, Oyster Mushrooms, Pumpkin Seeds

& Feta Dressing

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

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

FALL/ WINTER

Oyster RoastSteamed Local Oysters, Corn on the Cob,

Smoked Sausage, & Red Potatoes

Mushrooms a La Grecque Marinated in Garlic,

Chili Flakes & Sweet Vinegar

Horseradish Apple Slaw-Tart Apples with Fresh Horseradish, Cabbage & Carrots

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

ItalianoRoasted 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

All Dinner Buffets include Starbucks Coffee, Iced & Hot Teas

D inner Buffets


The Charleston Buffet

She Crab SoupCrisp 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

All Buffets include Chef’s Selection of Breads and RollsPriced Per Person

Classic Buffets

Beverages


CONSUMPTION BAR SERVICESilver Tier 6 Gold Tier 7 Platinum Tier 8 Cordials 9 Domestic Beer 4 Import & Micro Brewery Beer 5 Varietals Wine 6 Soda 4 Bottled Water 4

*Priced per Drink

HOSTED BAR INFORMATIONHosted 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

BEER AND WINE BAR

Bars Include House Red & White Wines, Domestic & Imported Beers

Silver Tier22 for 3 hours26 for 4 hours30 for 5 hours

Skyy VodkaJim Beam BourbonCutty Sark Scotch

Beefeater GinSeagram’s Seven Blend

Bacardi RumSauza Gold Tequila

Silver Tier 12 for 3 hours 15 for 4 hours 18 for 5 hours

Gold Tier30 for 3 hours35 for 4 hours40 for 5 hours

Absolut VodkaWild Turkey Bourbon

Dewar’s White Label Scotch,Tanqueray Gin

Seagram’s V O BlendBacardi Black RumJose Cuervo Tequila

Gold Tier 16 for 3 hours 20 for 4 hours 24 for 5 hours

Champagne Toast & Specialty CocktailsChampagne Toast 3 per adultSpecialty Cocktails 7 per adult

Wine Pour during Dinner 4 per adult

Platinum Tier36 for 3 hours43 for 4 hours50 for 5 hours

Grey Goose VodkaGentleman Jack Bourbon

Johnny Walker Black ScotchBombay Sapphire Gin

Crown Royal BlendMount Gay Rum

Conmemorative Tequila

Platinum Tier 22 for 3 hours 27 for 4 hours 32 for 5 hours

CASH BAR SERVICESilver Tier 7 Gold Tier 9 Platinum Tier 11Cordials 10Domestic Beer 5 Import & Micro Brewery Beer 6 Varietals Wine 7 Soda 4 Bottled Water 4

*Priced per Drink *Additional Cashier Fees Apply

Additional 150 + Bartender Fee AppliesOne Bartender per 75 Guests

Bar Packages


FOOD & BEVERAGEAll 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.

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.

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.

FEES & SURCHARGESAll 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

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

TIMING OF FUNCTIONSThe 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 MENUSYou 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.

General Information


FUNCTION ROOMSThe 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.

TASTINGSTastings 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 & PAYMENTSYour 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 total6 months prior to the event – The amount of your contracted Food & Beverage Minimum is due30 days prior – Menu Confirmation and Guest Count Minimum Due72 Hours Prior – Final Guest Count and Balance of Invoice

AUDIO-VISUALThe 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.

PARKINGValet 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 FUNCTIONSThe 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 PackagesCourtyard 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.


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 HALLHibernian 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 FEEGifts & 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 STYLESHeavy Hors D’oeuvres/Reception Style: A traditional Southern style reception, which includes several chef-attended 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.

wedding & social event menus - Charleston - The Mills · PDF fileTHE MILLS HOUSE HOTEL 2015...

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Transcript of wedding & social event menus - Charleston - The Mills · PDF fileTHE MILLS HOUSE HOTEL 2015...