BHYC Events Guide

BAY HARBOR YACHT CLUB EVENT GUIDE

SAMANTHA LEIGH STUDIOS

INDEX Policies and Procedures

4

Timeline & Fees

6

Exclusive Venues

8

Lange Center Ballroom

9

Lange Terrace, Foyer & Rotunda

10

Marina Lounge & Founder's Room

11

Amenities

12

Dining Menus

14

Breakfast

15

Lunch

16

Passed Hors d'oeuvres

19

Stationary Hors d'oeuvres

20

Salads

21

Plated Entrées

22

Accompaniments

24

Desserts

25

Beverage Menus

26

Spirits

27

Beer

28

Wine

29

Frequently Asked Questions 30

4

POLICIES & PROCEDURES

PAUL RETHERFORD PHOTOGRAPHY

5

General Policies • Bay Harbor Yacht Club Member Sponsorship is required for non-member events.

• Bay Harbor Yacht Club is a private member-only club, surrounded by privately-owned homes. Guests must remain in the designated function space.

• We are a non-smoking facility, including outdoor restaurants, terraces, and patios. Smoking is permitted in the west end of the parking lot only.

Cigar smoking is strictly prohibited.

• Parking is restricted to the west end of the parking lot only. The Club's parking lot is limited in size with 155 parking spaces, shared between members, guests, events and staff. Shuttle transportation for guests is highly encouraged.

• No pets or animals are allowed in the Clubhouse or Banquet Facilities.

• All events must provide a list of guests' names to the Club in advance.

• Good order, proper attire, and decorum must always be observed.

Rates & Availability • Bay Harbor Yacht Club does not offer discounts including Founding Member discounts, on private event rates, and reserves the right to adjust to market pricing at any time.

• A small number of charitable rates are available per year for fundraising events. Availability is based on a first come, first-served basis.

Booking Policy Before issuing a contract, Bay Harbor Yacht Club must collect a signed sponsorship form. A courtesy hold will be issued for the preferred event date during this time for a maximum of 7 days.

Once a contract has been issued, an official hold will be placed on the preferred event date for a maximum of 14 days. At the end of the hold period, the contract expires, and the event date is released back into the available calendar. All agreements become null and void at this time .

Bookings are not considered final until a signed contract and booking deposit have been received.

Contact The Director of Events is your primary contact throughout the sales & planning process. The Banquet Manager will be present on the day-of your event.

Other staff members may also assist in planning in the months leading up to, and on the day-of your event.

Booking & Payments All payments must be paid via check, wire transfer or credit card made payable to Bay Harbor Yacht Club.

A non-refundable and non-transferable advanced booking payment in the amount equal to the room rental or 25% of the total projected invoice is due at signing.

The prepayment is equal to the remaining balance of the total projected invoice and is due in-full one month prior to the event date. A refund check will be issued following the event in instances of overpayment.

Décor Removal Policy All event décor must be removed from the venue within two hours immediately following the event.

Storage is not available.

Food & Beverage Policies • All pricing contained within this guide is subject to change, and Bay Harbor Yacht Club reserves the right to adjust to market pricing for services and products up to ten days before the date of the event.

• The use of outside food and beverage is strictly prohibited unless otherwise specified.

• Food provided by the Club is for on-premise consumption only and may not be removed from the property or packaged to-go.

• Should you have a special food or beverage request that is unable to be fulfilled by Bay Harbor Yacht Club, you must utilize a BHYC approved vendor.

• Bay Harbor Yacht Club reserves the right to deny alcoholic beverages to any guest that cannot show proper identification, or any guest appearing overly intoxicated.

• Shots and underage drinking are strictly prohibited.

• Entertainers and other vendors are not permitted to consume alcohol on Club premises.

Tax, Gratuity & Fees • Sales items are subject to the 6% State of Michigan Sales Tax. • Food and Beverage items are subject to the 6% State of Michigan Sales Tax, 2% Service Fee, and 20% Gratuity.

• Outside services and purchases are subject to 20% processing fee.

• An Event Administration Fee in the amount equal to the greater of $500 or 5% of the total final invoice will be applied to all events.

• Tax exempt groups must provide a certificate upon signing of the Contract.

6

TIMELINE & FEES

7

A13 CREATIVE

Timelines Sponsorship Form Prior to Booking Deposit Required & Contract At Booking Updated Guest & Meal Counts 45 Days Prior Prepayment Required in Full 30 Days Prior Final Guarantee Guest & Meal Counts 14 Days Prior Final Payment Due 14 Days After

Additional Fees (By Invoice Totals) Event Administration Fee - Whichever is greater

5% or $500

All Outside Vendor Orders Placed by BHYC

20%

8

EXCLUSIVE VENUES SAMANTHA LEIGH STUDIOS

9

Lange Center Ballroom Venue Details The epitome of elegance, the Lange Center Ballroom is a magnificent option for larger functions and soirées. Guests are greeted with a grand entrance into the beautiful foyer that leads to the outdoor terrace. From the ceiling of the Ballroom hangs exquisite chandeliers and the north wall of the room is wrapped in windows providing a panoramic view of the lake, giving way to an abundance of natural light. Featuring a neutral color palette, the room is cohesive with any design motif. Accommodating up to 400 guests, this functional venue can be divided or configured to suit smaller gatherings or breakout rooms.

A13 CREATIVE

Features • Capacity: Dining 400 | Theatre Style 530 • Inclusions: Lange Center Terrace, Foyer & Rotunda, Club-Owned Mahogany Chiavari Chairs, Tables, China, Flatware, Glassware, White House Linen • Rate: Inquire for Pricing Venue space is available year-round.

DAN STEWART PHOTOGRAPHY

THE WEBER PHOTOGRAPHERS

10

THE WEBER PHOTOGRAPHERS

Lange Center Terrace, Foyer & Rotunda Venue Details Toast the evening while watching the sunset on the Lange Center Terrace. The Terrace borders the North end of the Lange Center Ballroom and offers copious space to stroll and mingle. With breathtaking, elevated views, you can see for miles across Lake Michigan’s Little Traverse Bay. An ideal location for any event you’d like to take outdoors including cocktail receptions, dinner parties, post-wedding brunches and other celebrations. The expansive Foyer features walls adorned with nautical artwork and a remarkable compass rose at the entrance. The Rotunda overlooks the lake, in the direction of the sunset and offers an intimate location for private events.

Features • Capacity: Dinner 120 | Cocktail Reception 350 • Inclusions: Club-Owned Chairs, Tables, White House Linen, China, Flatware, Glassware • Lange Center Terrace Rate: $1,500 • Foyer & Rotunda Rate: $500 DAN STEWART PHOTOGRAPHY

Venue space is available year-round for special events.

11

Marina Lounge Venue Details Adjacent to the Main Dining area of the Clubhouse, the Marina Lounge boasts a classic Yacht Club ambiance and offers stunning lake views. Intimate dinner parties or cocktail receptions may be hosted on the small patio that connects to the room. Accommodating up to 30 guests, the Marina Lounge is the perfect location to host business presentations and dinners or to celebrate new beginnings such as baby or bridal showers, wedding rehearsal dinners, birthday or retirement parties.

Features • Capacity: 40 • Inclusions: Club-Owned Chairs, Tables, China, Flatware, Glassware • Event Setup Rate: $250

Founder's Room & Terrace Venue Details With walls trimmed in mahogany and a cozy fireplace, you can get down to business in the comfort of the Founder’s Room.

This space offers a warm and professional atmosphere, perfect for business meetings or intimate social gatherings alike.

Features • Capacity: 30 Seated Inside, 56 Seated Outside • Inclusions: Club-Owned Chairs, Table, China, Flatware, Glassware • Event Setup Rate: $250

JESSICA VAN DEL MAREL PHOTOGRAPHY

12

AMENITIES

THE WEBER PHOTOGRAPHERS

13

Bay Harbor Yacht Club offers an array of services and amenities to make your event memorable. This page highlights our top-selling items. To see a complete list of options, please reference our Amenities Rental Guide.

THE WEBER PHOTOGRAPHERS

Audio Visual • Silver Floor Easel $10 • 65" TV $150 • Speaker System & Microphone

$150

Furniture & Equipment • Pipe and Drape $10 per linear foot (Available in white, latte, burgundy or black) • 9" Cream Center Pole

$30 per umbrella

• Stage (4' x 4' pieces | 1' or 2' rise)

$50 per section

THE WEBER PHOTOGRAPHERS

• 7'x6' Boxwood Wall $300 • Cantina Lights $500 • 8'x8' Bamboo Fixture Above Dance Floor

$500

• Uplighting $500 • Photobooth $600 • Dance Floor (Cream Oak 24' x 24' max)

$1,000

Dining

THE WEBER PHOTOGRAPHERS

• Gold Flatware $1.25 per piece • Navy Water Goblet $1.50 • Light Pink Water Goblet

$1.50

• Votives & Tealights $2 • Cake Cutting $2 per person • White Pearl Gold Rim Charger

$6

THE WEBER PHOTOGRAPHERS

14

DINING MENU

SAMANTHA JAMES PHOTOGRAPHY

15

Breakfast V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Continental

Includes Cut Fruit, Yogurt, Granola, Assorted Breakfast Pastries $15 per guest

Customized

Select four items, $27 per guest • Fresh Breakfast Pastries (V) • Cut Fruit Bowl (VE, GF, DF) • Yogurt & Granola (V) • Fruit Smoothies (GF, DF, VE) | Strawberry Banana with Orange Juice • Cinnamon French Toast | Michigan Maple Syrup (V) • Soft Scrambled Eggs with Chives (V, GF) • Crustless Quiche (GF) | Choice of: Wild Mushroom & Swiss or Sausage, Scallions, & Cheddar (Two per person) • Hash Browns (V) • Potatoes O'Brien (V, GF, DF) • Bacon (GF, DF) • Sausage

Cold Sides $7 | Assorted Croissant & Danish | 2 per guest (V) $8 | Yogurt & Granola (V)

Hot Sides $7 | Bacon | 3 strips (GF, DF) $7 | Sausage | 2 links $7 | Hash Browns (V) $7 | Potatoes O'Brien (V, GF, DF)

Omelet Station Add On To Above Options $12 per guest, plus $150 Chef attendant hourly fee •

Whole Eggs, Egg Whites, Vegan Egg Substitute +$6 per portion (available in multiples of 3)

•

Bacon, Sausage, Ham, Mixed Cheese, Feta Cheese, Tomato, Bell Pepper, Spinach, Mushroom, Sauteed Onion, Jalapeño, Salt, Pepper All prices subject to change based on market fluctuations

16

Lunch V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Boxed Lunch $25 per guest

• Assorted Sandwiches or Wraps • Bag of Chips (V, GF) • Chocolate Chip Cookie (GF) • Fresh Fruit (VE, GF, DF) • Bottled Water

Soup

$12 per guest • Gazpacho (V, VE, GF, DF) • Forest Floor (V) • Chicken Noodle (DF) • Roasted Red Pepper and Tomato (V, GF)

Salad

$17 Buffet (Bibb or Caesar), $14 Buffet (Garden) $16 Plated (Bibb or Caesar), $13 Plated (Garden) • BHYC Garden Salad (VE, GF, DF) Mixed Greens, Tomato, Cucumber, Pickled Red Onion, Carrot, Cherry Balsamic Vinaigrette • Bibb and Arugula Salad (V, GF, CN) Hearts Of Palm, Goat Cheese, Toasted Cashew, Dried Cherry, Sweet Sherry Vinaigrette • Caesar Salad (V) Parmesan Reggiano, Croutons, Creamy Caesar Dressing

Snacks & Sweets $5 | Assorted Chips (V, GF) $5 | Trail Mix (CN, V) $6 | Brownie (V) $14 | Half Dozen Chocolate Chip Cookies (V, GF)

All prices subject to change based on market fluctuations

17

Lunch V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Build Your Own Sandwich

Includes Bag of Chips GF bread or wrap available for additional $1 each $22 per guest • Deli Platter Turkey, Ham, Roast Beef, Assorted Cheeses, Assorted Breads and Rolls, Lettuce, Tomato, Onion, and Condiments

Assorted Sandwiches

Includes Bag of Chips GF bread or wrap available for additional $1 each Select three, $20 per guest • Cherry Chicken Salad Wrap | Cheddar, Lettuce, Tomato • Chicken Club | Bacon, Lettuce, Tomato, Onion, Swiss, Mayo • Turkey Avocado | Roasted Red Pepper, Red Onion, Provolone, Roasted-Garlic Chipotle Aioli, Ciabatta • Turkey & Cheddar | Lettuce, Onion, Tomato, Mayo, Wheat • BLT (DF) | Thick Cut Bacon, Lettuce, Tomato, Dukes Mayo, Multigrain • Ham & Swiss | Lettuce, Onion, Tomato, Mayo, Wheat • Local Pastrami | Provolone, Pickled Onion, Bistro Sauce, Rye • Veggie Wrap (V, DF) | Grilled Veggies, Hummus, Roasted Tomato All prices subject to change based on market fluctuations

18

Lunch Buffets Minimum of 12 people Add Tiramisu or Chocolate Cake to Any Buffet, $6 per guest V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Mexican Fiesta $35 per guest •

Tortilla Soup (GF, DF)

•

Southwest Seasonal Vegetable Medley

•

Choose One: Flour (V) or Corn (V, GF) Tortillas

•

Spanish Rice, Refried Beans (GF)

•

Ground Beef and Grilled Chicken (GF, DF)

•

Cheese, Lettuce, Tomato (V, GF)

•

Pico, Salsa, Sour Cream, Guacamole (V, GF)

Italian Pasta $35 per guest •

Garlic Bread (V)

•

Caesar Salad (V)

•

Chef’s Seasonal Vegetable Medley (VE, GF)

•

Baked Lasagna

•

Spaghetti and Meatballs

•

Fettuccine Chicken Alfredo Add Italian Sausage and Peppers $5 per guest

BHYC Buffet $38 per guest •

Caesar and Mixed Greens Salad (V)

•

Bread Rolls & Butter

•

Chef’s Seasonal Vegetable Medley (VE, GF)

•

Buttermilk Whipped Potatoes with Gravy (V)

•

Grilled Chicken Breast, Mushroom Marsala (GF)

•

Baked Salmon, Lemon Beurre Blanc (GF) Sub Whitefish $2 per guest All prices subject to change based on market fluctuations

Passed Hors d'oeuvres Minimum two dozen per item.

Item selection quantities equal to number of guests.

V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Served Cold

Priced per piece $5 | Hummus Crostini - Marinated Tomato, Crispy Chickpea, Sumac, Olive Oil (VE, DF) $5 | Whipped Goat Cheese with Bacon Balsamic Jam in Sesame Cone (CN) $5 | Strawberry Watermelon and Mint Skewer (VE, GF, DF) $5 | Michigan Cherry Chicken Salad - Dried Cherries, Celery, Pecans (DF, CN) $5 | Caprese Skewer – Mozzarella, Basil, Tomato, Olive Oil, Balsamic (V, GF) $6 | Smashed Avocado – Bacon Tomato Jam, Cotija, Cilantro, Toast $6 | Shrimp Cocktail – Bloody Mary Cocktail Sauce, Lemon (GF, DF) $6 | Smoked Salmon Cone – Feta Mousse, Cucumber, Chive $7 | Sweet Potato Biscuit with Country Ham - Spicy Honey Mustard $7 | Steak and Brie – Crispy Shallot, Fig Jam $7 | Antipasto Skewer - Salami, Tortellini, Olive, Mozzarella $8 | Beef Carpaccio – Ponzu, Scallion, Chili Crisp $8 | Tuna Poke Taco – Ahi Tuna Poke, Crispy Wonton, Cucumber, Ponzu, Sesame Seed, Wasabi Aioli (DF)

Served Warm Priced per piece

$4 | Vegan Spring Rolls – Spicy Peanut Sauce (VE, CN) $5 | Arancini - Fried Risotto Balls, Mozzarella, Pomodoro Sauce (V) $5 | Bacon Wrapped Date (GF, DF) $6 | Caramelized Onion and Blue Cheese Stuffed Mushroom (V, GF) $6 | Mushroom Leek and Gruyere en Croute (V) $6 | Coconut Shrimp – Chili Crisp, Bang Bang Sauce $7 | Mini Buffalo Chicken Tacos - Blue Cheese, Scallion $7 | Pork Belly Bites - Pickled Mustard Seed, Sweet BBQ Glaze (DF, GF) $7 | Beef Yakitori – Chili Crisp, Spicy Peanut Sauce $7 | Mini Beef Wellington – Red Wine Demi $8 | Lamb Lollipop – Mint Chutney (DF, GF) $8 | Duck Confit Canape - Pickled Cherry, Caramelized Shallot, Scallion, Toast (DF) $8 | Maryland Style Crab Cake – Remoulade, Chive (DF) $8 | Mini Fried Chicken and Waffle Bites - Local Maple Syrup

19

20

Stationary Hors d'oeuvres Priced per guest 50 person minimum per station V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts $10 | F resh Fruit Display (V, GF) Sliced Seasonally Available Melons, Pineapple, Citrus, Berries, Honeyed Yogurt $10 | F arm Fresh Crudité Display (V, GF) Carrot, Tomato, Celery, Bell Pepper, Asparagus, Broccoli, Cucumber, Ranch Dip, Hummus $12 | G rilled Vegetable Display (VE, GF, DF) Portobello, Red Onion, Summer Squash, Broccolini, Tomato, Bell Pepper, Baby Carrot, Balsamic Drizzle $12 | I mported and Domestic Cheese Display (V, GF) Assorted Cheese, Jams, Dried Fruits, Nuts, Flat Breads, Crackers $18 | C heese & Charcuterie Display (GFO) Premium Cured Meats, Assorted Cheese, Jams, Mustards, Seasonal Pickled Vegetable, Dried Fruits, Nuts, Flat Breads, Crackers $18 | C harcuterie Display (GFO, DF) Premium Cured Meats, Seasonal Pickled Veg, Mustards, Flat Breads, Crackers $72 Per Dozen | S hrimp Cocktail Display (GF, DF) Bloody Mary Cocktail Sauce, Lemon Wedges All prices subject to change based on market fluctuations

21

Dinner Salads V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Plated

Priced per guest $13 | BHYC Garden Salad (VE, GF, DF) Mixed Greens, Tomato, Cucumber, Pickled Red Onion, Carrot, Cherry Balsamic Vinaigrette $16 | P etoskey Field Greens Salad (GF, CN) Great Lakes Greens, Green Apple, Candied Walnut, White Cheddar, MI Dried Cherries, Blueberry Yogurt Dressing $16 | Steakhouse Salad (GF) Romaine Heart, Candied Bacon, Crispy Onion, Blue Cheese, Cherry Tomato, Mustard Bacon Vinaigrette $16 | Tuscano Salad (V, GF, CN) Greens, Smoked Mozzarella, Italian Olives, Toasted Pine Nuts, Marinated Petite Tomato, Basil Vinaigrette $16 | Caprese Salad (V, GF) Mixed Greens, Mozzarella, Sliced Tomato, Olive Oil, Balsamic, Sea Salt, Upgrade to Burrata +$4 per guest $16 | Strawberry Pecan Salad (V, GF, CN) Mixed Greens, Strawberry, Candied Pecan, Goat Cheese, Pickled Red Onion All prices subject to change based on market fluctuations

22

Plated EntrÉes V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Priced per guest, Vegetarian options $33 | Butternut Squash Ravioli (V) Hazelnuts, Sage Brown Butter $33 | Vegetable Wellington (V) Quinoa, Seasonal Vegetables, Mushrooms, Herbs, Harissa $33 | Red Wine Quinoa (VE, GF, DF) Wilted Spinach, Potatoes, Tahini Dressing $35 | Vegan Scallops (VE, GF, DF) Peas, Mint $35 | Honey Chili Marinated Cauliflower Steak (VE, GF, DF, CN) Pistachio-Walnut Gremolata, Miso Mushroom, White Bean Puree, Fresh Herbs

Priced per guest, includes two accompaniments $45 | R oasted Airline Chicken Breast Marsala (GF) Creamy Mushroom Marsala $45 | M oroccan Airline Roasted Chicken Breast (GF, DF) Harissa Carrot Puree, Fresh Herbs $45 | P ork Tenderloin (GF, DF) Brined and Sous Vide, Honey Mustard, Apple Fennel Slaw $50 | L emon Herb Panko Whitefish (GF) Lemon Basil Beurre Blanc $50 | B lackened Salmon (GF, DF) Zhoug Sauce $50 | S eared Mahi (CN) Romesco Sauce $68 | 1 2oz Grilled New York Strip (GF) Tart Cherry Port Wine Sauce $78 | 6 oz Grilled Filet (GF) Red Wine Demi Glace $80 | D uet Plate: 12oz Grilled New York Strip (GF) & Three Jumbo Shrimp (GF) Whiskey Peppercorn Cream Sauce $92 | D uet Plate: 6oz Grilled Filet (GF) & 3oz Crab Cake Red Wine Demi Glace on Filet All prices subject to change based on market fluctuations

23

Substitutions and Multiple Entrée Selections One entrée will be served in a banquet room. Substitutions may be made for dietary or religious purposes, including, but not limited to, vegan and vegetarian restrictions, provided that the number of substitute entrées are less than ten percent (10%) of the guarantee, up to a maximum of ten (10). Any substitute entrée must be confirmed at time of guarantee or an additional charge for the dietary entrée, as well as, the ordered entrée, will be assessed.

If two entrée selections are ordered, a THREE DOLLAR ($3.00) expo fee will be assessed. If three entrée selections are ordered, a FIVE DOLLAR ($5.00) expo fee will be assessed. You may select one vegetable and one grain/starch to pair with your entrée. These selections are required to be paired with all entrees in the event of multiple entrée selections. A fee for any change of entrée at time of the event will be charged, in addition to the charge for the entrées guaranteed and prepared. Member will be responsible for providing nametags or place cards at the table, which must include entrée selections.

THE WEBER PHOTOGRAPHERS

If a duet entrée selection is ordered, the total plate cost will be equal to the cost of the higher priced entrée PLUS a NINE DOLLAR ($9.00) expo fee. *Chef's Recommendation

JENNA GREENAWALT PHOTOGRAPHY

24

SAMANTHA JAMES PHOTOGRAPHY

Accompaniments V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Grains & Starches • Rosemary & Thyme Roasted Fingerling Potatoes (V, GF, DF) • Pomme Purée (V, GF) • Sweet Potato Mash with Maple (V, GF) • Au Gratin Potatoes (V, GF) • Farro Pilaf (V, GF) • Carolina Gold Rice (V, GF)

Vegetables • Roasted Baby Carrots with Local Honey Butter Glaze (V, GF) • Grilled Broccolini (VE, GF, DF) • Sautéed Green Beans (VE, GF, DF) • Roasted Asparagus (VE, GF, DF) • B russels Sprouts (GF, DF) Caramelized Onion, Bacon, Balsamic +$1 per guest for two vegetable selections All prices subject to change based on market fluctuations

CHRISTOPHER DEAU

25

Desserts V = Vegetarian VE = Vegan GF = Gluten Free DF = Dairy Free CN = Contains Nuts

Plated, priced per guest $12 | NY Style Cheesecake with Berries, Raspberry Sauce (V)

DAN STEWART PHOTOGRAPHY

Photo featured is a third party vendor display

$12 | Seasonal Fruit Crumble with Vanilla Ice Cream (V) $12 | Flourless Chocolate Torte with Berries, Whipped Cream (V, GF) $14 | Fresh Baked Cookies by the Half Dozen Choice of Two Flavors: Almond Joy (CN), Caramel Pecan (CN), Oatmeal Raisin, Red Velvet White Chocolate Chunk, Snickerdoodle, Triple Chocolate, Chocolate Chip (GF) All prices subject to change based on market fluctuations

SANDRA THOMAS

DAN STEWART PHOTOGRAPHY

Photo featured is a third party vendor display

26

BEVERAGE MENU

DAN STEWART PHOTOGRAPHY

27

Non-Alcoholic Priced as Noted • $200 per station | Fruit Infused Water Select Three Infusions: Lemon, Lime, Cucumber, Strawberry, Raspberry, Orange, Melon, Ginger or Mint • $35 per pot | Coffee Airpot Regular of Decaf Available. Includes Creamer, Sugar and Sweetener • $95 per urn | C offee Urn Regular or Decaf Available. Includes Creamer, Sugar and Sweetener

THE WEBER PHOTOGRAPHERS

• $2.50 per bottle | Bottled Water or Soda • $3 per teabag | Hot Tea • $12 per gallon | Iced Tea, Lemonade or Juice

Beer Price Based on Consumption

$5 | Non-Alcoholic • Heineken 0.0 • Athletic Brewing Free Wave

$5 | Domestic • Budweiser • Bud Light • Miller Lite • Michelob Ultra

$6 | Seltzer • High Noon • White Claw • Long Drink

$6 | Import • Heineken • Heineken Light • Modelo Especial • Stella Artois

PEYTON BYFORD PHOTOGRAPHY

$6 | Craft • Bell's Oberon Available April-August Only

• Founders All Day IPA • Petoskey Brewing Juicy IPA • Shorts Local’s Light

THE WEBER PHOTOGRAPHERS

28

NORTHERN ART PHOTOGRAPHY

Spirits Price Based on Consumption Additional up charges may vary based on cocktail

Vodka

TAYLOR MARIE PARKER PHOTOGRAPHY

Tequila

• Gypsy

$10

• Espolon Blanco

$12

• Tito's

$12

• Casamigos Blanco

$14

• Grey Goose

$14

• Patron Silver

$15

• Casamigos Reposado $16

Gin

• Del Maguey Vida Mezcal $14

• Beefeater

$10

• Tanqueray

$12

• Hendrick's

$14

Rum

MEGAN HANNON PHOTOGRAPHY

• Bacardi Silver

$10

• Captain Morgan

$12

• Mount Gay Black Barrel

$14

Bourbon • Maker's Mark

$12

• Woodford Reserve $15

Whiskey • Jack Daniels

$10

• Crown Royal

$12

Scotch • Johnny Walker Black

$12

• Glenlivet 12 Yr

$14

29

Wine Price Based on Consumption

Sparkling •

Sentio Prosecco Brut, Veneto, Italy $48

•

Simmonet-Febvre Cremant Brut Rosé, Burgundy, France

$60

•

Veuve Clicquot Yellow Label Brut, Champagne France

$105

•

Laurent-Perrier Brut Rosé, Champagne, France

$120

Rosé •

Babylonstoren Rosé, Simonsberg, South Africa $40

•

Whispering Angel Rosé, Provence, France

$60

Sauvignon Blanc •

The Ned Sauvignon Blanc, Marlborough, New Zealand

$48

•

Cakebread Sauvignon Blanc, Napa Valley, California

$68

•

Daniel Chotard Sancerre, Loire Valley, France

$80

Pinot Grigio •

Dalia Pinot Grigio, Veneto, Italy $48

•

Santa Margherita Pinot Grigio, Alto Adige, Italy

$65

Chardonnay •

Sonoma Cutrer Chardonnay, Russian River Valley, California

$48

•

Louis Latour Pouilly-Fuisse, Burgundy, France

$90

•

Far Niente Chardonnay, Napa Valley, California

$95

Pinot Noir

STEPHANIE BAKER

•

Cloudline Pinot Noir, Willamette Valley, California

$60

•

Belle Glos 'Clark & Telephone' Pinot Noir, Santa Maria Valley, California $80

Red Blend •

Donati 'Claret' Red Blend, Paso Robles, California

$48

•

Catena Malbec, Mendoza, Argentina $55

•

Duckhorn Merlot, Napa Valley, California

•

The Prisoner Red Blend, California $95

$86

Cabernet Sauvignon •

Airfields Cabernet Sauvignon, Yakima Valley, Washington

•

Robert Mondavi Cabernet Sauvignon, Napa Valley, California $80

•

Faust Cabernet Sauvignon, Napa Valley, California

All prices subject to change based on market fluctuations.

$48 $95

PEYTON BYFORD PHOTOGRAPHY

30

FREQUENTLY ASKED QUESTIONS

31

Am I required to be a member of Bay Harbor Yacht Club to host an event? ay Harbor Yacht Club is a private club, and B therefore requires your membership or sponsorship to host an event. Please contact us if you have any questions and we would be happy to assist.

How do I schedule a tour?

An appointment is required to view Bay Harbor Yacht Club. This focused tour typically lasts one hour. To book your appointment, please call Krystle Pantall, Director of Events, at 231.439.2103.

Who will I be working with?

BHYC offers detailed planning services to help you every step of the way. Krystle Pantall, Director of Events, is your primary contact throughout the sales and planning process. The Banquet Manager will be present on the day-of your event. Other staff members may also assist in planning in the months leading up to, and on the day-of your event.

What is needed to reserve?

For non-member events, you will need a signed sponsorship form, signed contract, signed estimate and booking deposit.

Do you have any time requirements?

No - we only require that the event ends at 11pm.

Do you have a dress code? ttire for men, women and children must be in good A taste and appropriate for the season. It is expected that the Members and other persons will choose to dress in fashion befitting of the surroundings and atmosphere provided in the setting of the Club.

Casual attire is appropriate.

What time am I able to set-up and tear-down? ur events team will handle the setup of Club O items, including tables, chairs, linens, flatware and glassware. If the room is available, you may begin setup the day before your event. Otherwise, you will have access to the space 9:00 AM on the day of your event. Please note that tables and linens may still be in the process of being prepared. Delivers can be scheduled as early as 8:00 AM when the building opens. All vendors and event decor must be removed from the venue within two hours unless otherwise arranged. Storage is not available.

For evening events, setup access is typically availably by 2:00 PM on the day of the event. If timing permits, access will be granted earlier, but cannot be guaranteed.

Do you have any décor restrictions?

We are flexible on décor if there isn’t any damage to the facility, furniture, or rental items. Any damage to the facility, as a result of décor, will be charged accordingly to the final event invoice.

• Beeswax or soy candles are highly preferred as their burn produces significantly less soot.

While more traditional paraffin wax candles are permitted, this must be kept to a limit of 8 candles per table.

• Candle wicks must be trimmed to 1/4 inch before use and must have a "wax-catching" barrier between the candle and the furniture on which it is set.

• Stay away from taper candles and candlesticks; our ventilation system will burn them in less than an hour.

• Artificial decor such as fake flower petals, confetti and and other non-biodegradable loose materials are not permitted in any outdoor areas.

• The wind varies- make sure all outdoor décor is firmly secure, and centerpieces are heavy enough to withstand any unpredictable gusts of wind.

• Floating Lanterns are strictly prohibited by Bay Harbor city ordinances - use a sparkler exit instead under the vestibule in front of the Lange Center Entrance.

BAY HARBOR YACHT CLUB Krystle Pantall, Director of Events 4300 Vista Drive | Bay Harbor, MI 49770 M: 231.439.2100 | D: 231.439.2103 events@bayharboryc.com | bayharboryc.com