New BEO Packages HOUSTON by IntownGolfClub

Food Packages HOUSTON

TEXAS

food packages standing events

From tray-passed hors d’oeuvres, stationary appetizers to a full buffet, we offer a wide range of options to match the style of your event. PASSED H OR S D' OEUVR ES Bite-sized individual portions, tray-passed. No utensils needed. Light: 3 menu selections – $28 per guest Standard: 5 menu selections – $45 per guest Heavy: 7 menu selections – $60 per guest

C HEF' S SM A LL PL AT ES ( STAT IONARY APPS) Heavy appetizers on food stations for guests to help themselves. Light: 3 menu selections – $35 per guest Standard: 4 menu selections – $45 per guest Heavy: 5 menu selections – $55 per guest

B U FFE T Full display spreads for lunch or dinner. Lunch – $35 per guest Standard – $65 per guest Premium – $95 per guest

ADDON OP T IONS Optional display platters or stations to supplement any of the above. Charcuterie Display – $150 Each (serves 10-15) Club Snack Display – $125 Each (serves 15-20) Assorted Dessert Display – $150 Each (serves 15-20) Baked Goods Dessert Display – $100 Each (serves 15-20) Carving Stations (prime rib or beef tenderloin) - $20-30 per person Raw Bar (30 ppl minimum) - $25-35 per person Late Night Snack Station – $20 per person

All food and beverages are subject to 23% service charge & admin fees and applicable taxes. Venue rental fees are charged separately. Any changes or substitutes due to dietary restrictions must be requested at least 7 days prior to the event. Prices are subject to change.

passed hors d’oeuvres packages Choose a package and the corresponding number of menu selections. (All selections come with 2 pieces each.) • light: 3 selections - $28 per guest • standard: 5 selections - $45 per guest • heavy: 7 Selections - $60 per guest

TUNA CRUDO SPOON* (gf) fresh tuna crudo, citrus & soy

BRUSCHETTA CUPS (V) tomato, fresh basil, olive oil, and white balsamic in a crisp pastry cup

CHICKEN SALAD CUPS creamy chicken salad served in a crisp, bite-sized pastry cup

FRESH FRUIT SKEWER (v, gf) melon, grape, strawberry, and pineapple served with honey-vanilla yogurt

MINI BEEF WELLINGTON* tender beef wrapped in flaky puff pastry and baked until golden

TOMATO SOUP SHOOTER (v) rich, savory tomato soup served in a petite shooter

SHRIMP COCKTAIL SKEWER (gf) chilled shrimp served with classic cocktail sauce in a petite shooter

CALIFORNIA ROLL (gf) classic sushi roll with crab, avocado and cucumber

SPICY TUNA ROLL (gf) fresh tuna with a touch of spice rolled with seasoned sushi rice

CRAB CAKE golden crab cake finished with a dollop of spicy remoulade

v = vegetarian | vv = vegan | gf = gluten-free | gf+ = can be made gluten-free *This item contains raw or undercooked ingredients. Consuming raw or undercooked ingredients may increase the risk of foodborne illness. Please notify your server of any allergies or dietary restrictions.

chef’s small plates stationary apps packages Choose a package and the corresponding number of menu selections (serving size depends on item): • light: 3 selections - $35 per guest • standard: 4 selections - $45 per guest • heavy: 5 selections - $55 per guest

GRILLED CHICKEN SATAY (gf) grilled chicken skewers with sweet soy glaze, served with pickled cucumbers

SMOKED BRISKET TAQUITOS (gf) smoked brisket and sharp cheddar cheese in a rolled corn tortilla, topped with lime crema and pico de gallo

AHI TUNA POKE WONTON CRISP diced ahi tuna and avocado tossed in ponzu sauce on a wonton crisp garnished with macadamia nuts

MARGHERITA FLATBREAD (v) artisan flatbread topped with marinara and fresh mozzerella, tomato and basil

HOUSTON HOT CHICKEN SLIDER crispy chicken on toasted brioche bun served with Houston hot spicy rub, slaw and spicy mayo

SPINACH & ARTICHOKE DIP (v) warm spinach and artichoke dip toped with parmesan and Asiago cheese served with grilled pita chips

SHRIMP CEVICHE (gf) citrus marinated shrimp, pico de gallo, served on fried plantain chips

buffet menu package

Lunch

Includes 1 starter, 3 sandwiches / entrées, 2 accompaniments $35 per guest STA R T ER S  CH OOSE ONE OUR CLASSIC CAESAR* ( gf+ ) romaine lettuce, traditional dressing, brown butter croutons, parmesan and black pepper

IGC HOUSE SALAD* (v, gf+ ) artisinal lettuce, cherry tomatoes, cucumbers, red onion, fried garlic, brown butter croutons, with house balsamic

GUACAMOLE (vv, gf ) served with tajin dusted corn chips

SA NDW I C HES & ENT R ÉES  CH OOSE T H R EE TURKEY BLT house roasted turkey, crisp bacon, swiss cheese, lettuce, tomatoes and mayo

GRILLED CHICKEN SALAD CROISSANT creamy grilled chicken salad with dice onion, celery and mayo on a toasted crossiant

ROAST BEEF & SWISS house roasted beef, swiss cheese, horseradish mayo, served on white, wheat or rye bread

GRILLED VEGETABLE WRAP marrinated and grilled squash, onions, portabello mushroms and feta cheese with pesto mayo

CHICKEN CAESAR WRAP grilled chicken breast, crisp romaine, parmesan cheese, caesar dressing wrapped in a flour tortilla

AC C O M PANIMENTS  CH OOSE T WO HOUSE POTATO CHIPS (vv) PASTA SALAD (v) SEASONAL FRUIT SALAD (vv) POTATO SALAD (v)

buffet menu package

Standard

Includes 2 starters, 2 entrées, 2 sides and chocolate chip cookies $65 per guest STA RT ER S  CH OOSE T WO IGC HOUSE SALAD* (v, gf+ ) mixed greens, tomatoes, cucumbers, red onion, fried garlic, brown butter croutons, balsamic

GUACAMOLE ( vv, gf ) avocado dip served salsa macha (contains peanuts, sesame seeds) with tajin dusted corn chips SHRIMP COCKTAIL ( gf ) poached shrimp served with cocktail sauce

C L ASS I C ENT R ÉES  CH OOSE T WO HONEY LAVENDER ROAST CHICKEN ( gf ) honey-lavender brined with roast chicken jus

PAN-ROASTED SALMON* ( gf ) with honey-miso glaze

SPICY SAUTEED SHRIMP AL LA VODKA

sauteed shrimp, garlic, shallots, vodka, Calabrian peppers and marinara cream sauce

BUTTERNUT SQUASH RISOTTO (v) butternut squash risotto with diced onions, baby portobello mushrooms and broccolini topped with parmesan cheese SMOKED BRISKET FRIED RICE

chopped brisket tossed with white rice, egg, onions, carrots and tossed soy sauce and garnished with green onions

S I DES  CH OOSE T WO ROASTED FINGERLING POTATOES (v, gf ) SEASONAL VEGETABLES (v, gf ) ANCIENT GRAINS PILAF (vv) CREAMY MASHED POTATOES (v, gf ) MAC & CHEESE (v)

SWEE T ENDING CHOCOLATE CHIP COOKIES ( v )

buffet menu package

Premium

Includes a charcuterie display, 3 starters, 3 entrées, 3 sides and 2 desserts $95 per guest

C H AR CU T ER IE DISPL AY An abundant display of artisan cheeses, cured meats, seasonal fruit, marinated olives, nuts, crackers, crostini, and house preserves.

STA R T ER S  CH OOSE T H R EE OUR CLASSIC CAESAR* (gf+) romaine lettuce, traditional dressing, brown butter croutons, parmesan and black pepper

IGC HOUSE SALAD* (v, gf+) mixed greens, tomatoes, cucumbers, red onion, fried garlic, brown butter croutons, balsamic

ANCIENT GRAINS SALAD (vv) steamed wild rice and ancient grains salad with shaved red onion, julienne carrots, grape tomatoes and tossed in truffle vinegrette

SHRIMP CEVICHE (gf) citrus marinated shrimp, pico de gallo and cilantro served with fried plantain chips

CRAB CAKES seared crab cake served with a spicy remoulade

buffet menu package

Premium - cont’d

C L ASS I C ENT R ÉES  CH OOSE T H R EE HONEY LAVENDER ROAST CHICKEN (gf) honey-lavender brined with roast chicken jus

BLACKENED RED FISH with creamy cajun sauce

DR PEPPER BRAISED SHORT RIB

slow cooked short ribs served with sticky Dr. Pepper glaze

BUTTERNUT SQUASH RISOTTO (v) butternut squash risotto with diced onions, baby portobello mushrooms and broccolini topped with parmesan cheese CHIMICHURRI STRIP STEAK*

roasted NY strip steak served with chimichurri sauce

S I DES  CH OOSE T H R EE MASHED POTATOES (v, gf ) SAUTEED BROCCOLINI (vv, gf ) TRUFFLE MAC & CHEESE (v) ANCIENT GRAINS PILAF (vv) CIDER GLAZED CRISPY BRUSSEL SPROUTS WITH BACON

D ESSER T  CH OOSE T WO ASSORTED PETIT FOURS (v) variety of bite-sized sweets

CHOCOLATE S’MORE BITES (v) flourless chocolate cake, homemade marshmallow fluff, graham cracker puree CHOCOLATE CHIP COOKIES (v) with Maldon salt

add-on display options & enhancements Add any of the below to a standing event package. C H AR CU T ER IE B OAR D $150 each - serves 10-15 An abundant display of artisan cheeses, cured meats, seasonal fruit, marinated olives, nuts, crackers, crostini, and house preserves.

C LUB SNACK DISPL AY $125 each - serves 15-20 A selection of house-made dips, seasonal spreads, chips, crackers, and shareable accompaniments inspired by the club's current menu.

ASS 0RT ED DESSER T DISPL AY $150 each - serves 15-20 An assortment of miniature desserts & seasonal sweets.

BA KED G OODS DESSER T DISPL AY $100 each - serves 15-20 Chocolate chip cookies and brownies.

C AR VING STAT IONS Prime Rib Carving Station +$20 per guest Beef Tenderloin Carving Station +$30 per guest R AW B AR (30 people minimum) Oyster Bar +$25 per guest Oyster & Shrimp Bar +$35 per guest L ATE NIGH T SNACK STAT ION +$20 per guest Chef's Selection of Late Night Favorites, including cheeseburger sliders, chicken tenders, french fries, and pepperoni flatbread

seated event menu packages For seated meals served in our private dining room (or other area of the club allowing seated, banquet-style events), we offer a pre-set menu with options you select in advance, and guests make their choice for each course.

TI ER I: B USINESS LUNCH A simple lunch menu perfect for board meetings or day-time gatherings. $35 per guest - includes: One salad or starter, served family style for the table Choice of a pre-selected salad (with protein), bowl or sandwich TIER II: CLU B DINNER A three-course meal where guests choose from a pre-selected, limited club menu for each course. $55 per guest - includes: Choice of two pre-selected starters Choice of three pre-selected entrées Choice of two pre-selected desserts TI ER III: EXECU T IVE DINNER An elevated four-course menu selected from a set of premium options. Dishes are available exclusively for the Executive Dinner and not on our regular club menu. $125 per guest - includes: One salad Choice of two pre-selected premium starters Choice of three pre-selected premium entrées Choice of two pre-selected premium desserts

seated event menu

Tier 1: Business Lunch $35 per guest

STA RTERS (S ERVED FAMILY ST YLE)  CH OOSE ONE CHICKEN SATAY (gf) grilled chicken skewers with sweet soy glaze, served with pickled cucumbers TUNA POKE WONTON CRISP* (gf) diced ahi tuna and avocado tossed in ponzu sauce on a wonton crisp garnished with macadamia nuts FRENCH ONION SOUP

caramelized onion soup in beef stock topped with a swiss and parmesan crouton

SA N DW I C HES , BO WLS & SAL ADS  CH OOSE T H R EE MEDITERRANEAN CHICKEN RICE BOWL (gf) curried rice topped with marinated tomato, cucumber, kalamata olive salad, citrus thyme marinated chicken breast, feta cheese, tzatziki and lemon oil ANCIENT GRAIN BOWL (vv) steamed wild rice and ancient grains with sautéed garlic, butternut squash, mushrooms, broccolini, spiced butternut squash puree, oven dried tomato and sliced avocado

HOUSTON HOT CRISPY CHICKEN COBB

Houston hot spiced chicken breast, artisan greens, tomatoes, avocado, chopped bacon, egg, sharp white cheddar, and ranch dressing topped with crispy onions

CLUB BURGER*

house-ground beef, american and swiss cheese, burger sauce, lettuce, tomato and pickle. Served with french fries or chips

GRILLED CHICKEN MELT

griddled sourdough with spinach and artichoke spread, grilled chicken and asiago cheese

TURKEY CLUB

House-roasted turkey breast, swiss cheese, bacon, lettuce, tomato, and mayo on toast white or wheat bread. Served with fries or potato chips.

seated event menu

Tier 2: Club Dinner $55 per guest STA RT ER S  CH OOSE T WO OUR CLASSIC CAESAR* ( gf+ )

romaine lettuce, traditional dressing, brown butter croutons, parmesan and black pepper

IGC HOUSE SALAD* (v, gf+ ) mixed greens, tomatoes, cucumbers, red onion, fried garlic, brown butter croutons, balsamic

FRENCH ONION SOUP

caramelized onion soup in beef stock topped with a swiss and parmesan crouton

EN TR ÉES  CH OOSE T H R EE IGC CHILI RUBBED CHICKEN FAJITAS grilled chili rubbed chicken breast served with sautéed onions and peppers, flour tortillas, sour cream, pico de gallo and shredded cheddar cheese

PAN ROASTED RED FISH (gf) blackend red fish served with sautéed broccolini, baby carrots, roasted fingerling potatoes a creamy cajun sauce

BUTTERNUT SQUASH RISOTTO (v) butternut squash risotto with diced onions, baby portobello mushrooms and broccolini topped with parmesan cheese CLUB STEAK* (+$10 PER PERSON) (gf) grilled flat iron steak with smoked mashed potatoes and broccolini, topped with garlic herb butter

D ESSER TS  CH OOSE T WO BROWNIE COOKIE SUNDAE (v) served warm with vanilla ice cream

BANANA PUDDING (v) banana custard stacked with banana bread and Nilla wafers, served with salted caramel and whipped cream SWEET POTATO PRALINE PIE (v) sweet potato and pecan pie served with vanilla ice cream

seated event menu

Tier 3: Executive Dinner $125 per guest

SA L AD  CH OOSE ONE OUR CLASSIC CAESAR* ( gf+ ) romaine lettuce, traditional dressing, brown butter croutons, parmesan and black pepper

IGC HOUSE SALAD* (v, gf+ ) mixed greens, tomatoes, cucumbers, red onion, fried garlic, brown butter croutons, balsamic

STA R T ER S  CH OOSE T WO LOBSTER BISQUE (gf) creamy lobster soup with sherry topped with creme fraiche and chives

CRAB CAKE seared crab cake served with a spicy remoulade

WAGYU MEATBALL Wagyu beef meatball served with roasted garlic marinara

TRUFFLE ARANCINI (v) fried risotto ball stuffed with mozzarella cheese and tossed with truffle oil

seated event menu

Tier 3: Executive Dinner - cont’d EN TR ÉES  CH OOSE T H R EE 8OZ FILET MIGNON* ( gf ) grilled beef tenderloin served with smoked mashed potatoes, broccolini and garlic herb butter

LAMB CHOPS* ( gf ) pan roasted double cut lamb chops served with roasted fingerling potatoes, baby carrots and a syrah wine reduction

SEAFOOD PAELLA ( gf ) saffron rice with shrimp, mussles, chicken breast, chorizo and lobster tail

CHILEAN SEA BASS ( gf ) miso marinated sea bass with seared baby bok choy, baby carrots and charred lemon

D ESSER TS  CH OOSE T WO CRÈME BRÛLÉE (v, gf ) ake vanilla custard with burnt sugar crust

CHOCOLATE S’MORE ( v ) warm flourless chocolate cake served with toasted marshmallow and graham cracker ice cream

SWEET POTATO PRALINE PIE (v) sweet potato and pecan pie served with vanilla ice cream