AT HARBOR HILLS COUNTRY CLUB Weddings
Harbor Hills Wedding Package
This package includes your facility fee, all tables and chairs, white floor length linens, dance floor, silverware, glassware and china, a variety of ceremony and reception locations, private dressing area, the cocktail hour with hors d'oeuvres, four-hour open bar with house liquors, wine and draft beer, a "stations" or plated dinner, champagne toast and cake cutting service at just $110 per Guest.
ONE-HOUR RECEPTION
Choice of two passed "Small Bites" and fresh seasonal fruit display.
• Mini Crab Cakes with Creole Rémoulade
• Petite Egg Rolls
• Scallops Wrapped with Bacon
• Imported Prosciutto and Melon Lollipops
STARTER
Your choice of Caesar or Harbor Hills Salad, plated and served to your Guests.
DINNER OPTIONS
Your choice of two dinner options, served or buffet. Dinners include a fresh vegetable selection, artisan rolls and butter and coffee station. Vegetarian options are available upon request.
• Carved Herb-Roasted Prime Rib (buffet only)
Served with Roasted Potatoes
• Pork Tenderloin Diane
Served with Roasted Potatoes
• Chicken Breast Gruyère
Served with Garlic-Whipped Potatoes
• Grilled Scottish Salmon
Served with Wild Rice
• Sliced Filet of Beef (plated only)
Served with Roasted Potatoes
Buffet Selections
THE CHEF'S FEAST | 54 | 15*
Plated Garden Salad or Caesar Salad, Sicilian Antipasto Salad, Greek Pasta Salad, Marinated Mushrooms, Top Round of Beef with Au Jus & Horseradish Sauce, Sweet Glazed Shrimp & Scallops, Creamed Herb Chicken, Roasted Buttered Parsley Potatoes, Sautéed Seasonal Vegetables, Fresh Rolls and Creamy Butter, Coffee & Iced Tea
Upgrade to New York Strip +8 | Tenderloin +9 | Carver Fee +100
A NIGHT IN ITALY | 42 | 10*
Plated Garden Salad or Caesar Salad, Sicilian Antipasto, Marinated Mushrooms, Chicken with Vodka Sauce, TThree-Cheese Lasagna, Sausage and Peppers, Shrimp Alfredo Linguine, Fresh Vegetables, Garlic Bread, Coffee & Iced Tea
TRADITIONAL | 41 | 10*
Plated Garden Salad or Caesar Salad, Sliced Roast Tom Turkey with Sage Dressing, Cranberry Sauce, Sliced Cured Ham with Pineapple & Bing Cherry Sauce, Natural Whipped Potatoes, Carrot & Green Bean Medley, Rolls & Butter, Coffee & Iced Tea
Carver Fee +100
WESTERN COOKOUT | 40 | 10*
Plated Garden Salad, Roasted Red Bliss Potatoes, Cowboy Baked Beans, Garden Fresh Vegetables, Buttered Corn, BBQ Chicken, Texas-Style BBQ Beef Brisket, Cornbread & Butter, Coffee & Iced Tea
Upgrade to Baby Back Ribs +10
MINIMUM OF 50 ADULTS FOR BUFFET
*Additional for package.
Hors D'oeuvres
COLD HORS D'OEUVRES
REGULAR | SERVES 100 PEOPLE
PETITE | SERVES 50 PEOPLE
SHRIMP COCKTAIL | 210 |
147
Includes carrots, celery, cherry tomato, zucchini, cauliflower & broccoli with ranch dressing
ANTIPASTO
| 240 | 178
Includes salami, pepperoncini, artichokes, olives, prosciutto and provolone
SEASONAL FRUIT
| 252 | 189
Includes honeydew, cantaloupe, grapes, strawberries & pineapple with a yogurt-poppy seed dip
ASSORTED CHEESE
| 285 | 179
With imported and domestic cheeses and assorted crackers
HOT HORS D'OEUVRES
PREPARED IN 50-PIECE TRAYS
PETITE EGG ROLLS |
90
Served with oriental mustard, sweet & sour or teriyaki sauce
STUFFED MUSHROOM CAPS |
Choice of sausage, herbal cheese, crab meat, or escargot & garlic
QUICHE BOUCHÉES |
110
Assorted quiches
PHYLLO TRIANGLES |
110
With spinach and feta cheese
CHICKEN FINGERS |
126
Served with dipping sauce
SCALLOPS | 165
Wrapped in bacon and seared to perfection
BEEF WELLINGTONS |
199
Beef tenderloin coated in mushroom duxelles and wrapped in a golden-brown puff pastry
RASPBERRY BRIE EN CROÛTE |
Mini pastries of brie and raspberry baked in a fluffy pastry crust
CRAB CAKES |
220
Petite crab cakes served with Rémoulade sauce
110
210
Plated Entrèes
All entrées are served with a fresh garden salad and a choice of starch, seasonal vegetable, appropriate garnish, butter, fresh rolls, coffee and iced tea. Choose one or two plated entrées. Plated indicates that entrées will be served rather than buffet style.
CHICKEN | 35
CHICKEN BREAST GRUYÈRE
Chicken breast sautéed in virgin olive oil and topped with sliced plum tomatoes, gruyère cheese and mornay wine sauce.
CHICKEN LOUISE
Sautéed breast of chicken topped with artichoke hearts, red sweet pepper and finished with a sherry cream sauce.
CARIBBEAN CHICKEN
Grilled chicken served with tropical fruit salsa, mango and cilantro
MEDITERRANEAN CHICKEN
Boneless breast of chicken, fresh herbs, garlic and spices in a savory plum tomato compote
CHICKEN MARSALA
Lightly breaded chicken breast with a mushroom marsala wine sauce
CHICKEN PICCATA
Lightly breaded chicken breast served with a caper beurre blanc
CHICKEN PARMESAN
Italian bread crumb crusted chicken breast served with a blend of Parmesan and mozzarella cheese and savory red sauce
PORK | 36
PORK TENDERLOIN DIANE
Medallions of pork tenderloin pan-seared in lemon pepper and butter and topped with minced chives
BAVARIAN PORK LOIN ROAST
Sliced pork loin with beer-based sauce, garlic and sliced onions
FRESH ORCHARD PORK
Sliced orange-glazed pork tenderloin in natural au jus sauce
JACK DANIEL'S PORK TENDERLOIN
Pork tenderloin marinated in Jack Daniel's whiskey, sliced and served with a spiced mustard beurre blanc
Plated Entrées Continued
All entrées are served with a fresh garden salad and a choice of starch, seasonal vegetable, appropriate garnish, butter, fresh rolls, coffee and iced tea. Choose one or two plated entrées. Plated indicates that entrées will be served rather than buffet style.
SEAFOOD | 38
FRESH FILLET OF SOLE
Stuffed with a delicate snow crab meat stuffing accented with garlic, white wine and lemon
ORANGE ROUGHY FROMAGE
A delicate orange rough baked with a succulent fromage topping
MAHI MAHI
Grilled mahi mahi topped with a fresh fruit salsa
SALMON
Grilled Atlantic salmon with a roasted red pepper and herb coulis
SIDE DISHES
VEGETABLES
Glazed Carrots | Green Beans & Carrots
Sautéed Zucchini & Squash | Fresh Vegetable Medley Green Bean Almondine
POTATOES
Escalloped | Au Gratin | Red Skin Mashed
Oven-Roasted | Candied Yams | Twice-Baked
Wild Rice Blend | Pilaf | Spanish Rice
BEEF | 46
TENDERLOIN TIPS
Sautéed shallots and mushrooms in a rich demi-glace with select tenderloin tips
FILET AU POIVRE DIJONAISE
Light cream sauce made from the finest Dijon mustard and sautéed with fresh cracked red peppercorns and served over sliced tenderloin
Accompaniment Suggestions
VEGETABLES
Glazed Carrots, Sautéed Zucchini & Squash, Fresh Vegetable Medley Green Bean Amandine, Green Beans & Carrots
RICE
Wild Rice Blend, Pilaf, Spanish Rice
POTATOES
Escalloped, Au Gratin, Mashed Red Skinned Garlic-Whipped, Oven-Roasted, Candied Yams, Twice-Baked
Beverages
OPEN OR HOST BAR
Bartender Fee (4 hour period) | 100
Cocktail Punches
Fruit Punch (Lemonade or Tropical)
Punch
BEER KEG | 275 PER KEG
HOUSE WINE AND CHAMPAGNE
House Wine | 1.5liter for Host Bar (approximately 10 glasses per bottle)
House Wine | 750ml for Table Side or Host Bar
House Champagne | 750ml ( approximately 5 to 6 glasses per bottle)
Non-Alcoholic Champagne Available Wine list available upon request. Premium Wines and Champagnes available.
The sale and service of all alcoholic beverages is regulated by the Florida Division of Alcoholic Beverages & Tobacco. Harbor Hills Country Club is responsible for the administration of those regulations. It is a policy, therefore, that no alcoholic beverages may be brought into the club or taken off of club property at any function. The club will not knowingly serve any intoxicated individual & reserves the right to deny service.