Freshly Brewed OLCC Signature Coffee, Chilled Orange Juice, Herbal Tea, Assorted Breakfast Pastries and Muffins, Fresh Fruit Display
OLCC CLASSIC BREAKFAST $27
(minimum of 20 guests)
Assorted Breakfast Breads and Rolls, Fresh Fruit Display, Scrambled Eggs, Bacon, Sausage, Hash Browns, Corned Beef Hash, OLCC French Toast Casserole, Coffee, Tea, Iced Tea
Add: Eggs Benedict $5
THE SIGNATURE BRUNCH $36
(minimum of 20 guests)
Assorted Breakfast Breads and Rolls, Fresh Fruit Display, Scrambled Eggs, Bacon, Sausage, Hash Browns, Chef’s Choice Chicken Entrée, Vegetable Medley, OLCC Mini Salad Bar to Include: Two Lettuce Bowls, Trio of Dressings, Assorted Toppings, Chef’s Choice of Two Composed Seasonal Salads
Pecan Crusted Sliced Chicken, Mixed Greens, Sliced Granny Smith Apples, Dried Cherries, Cucumber, Green Onion, White Cheddar, Citrus Vinaigrette Dressing
CALIFORNIA CHICKEN COBB SALAD $25
Grilled Chicken Breast, Tomatoes, Bacon, Avocado, Hard Boiled Egg, Cucumber, Red Onion, Crumbled Bleu Cheese served over Crisp Greens, White Balsamic Vinaigrette
Sub: Steak $8 | Salmon $6
Lunch Entrées
Each Entree Includes Rolls & Butter
House Salad $6, Caesar Salad $8, Greek Salad $10
OLCC QUICHE
QUICHE FLORENTINE $20
Spinach, Feta Cheese, served with Arugula Salad, Fresh Fruit & Tomato
QUICHE LORRAINE $20
Bacon, Leek, Gruyere Cheese, served with Seasonal Greens and Fresh Fruit
VEGETARIAN
ASIAGO CHEESE RAVIOLI $24
Spinach, Wild Mushrooms, Asparagus, Carrot Purée, Parsley Brown Butter
Pan Seared Great Lakes Whitefish, Fingerling Potato, Savoy Cabbage Ragout
ATLANTIC SALMON $30
Pink Peppercorn, Maple Glaze, Sticky Rice, Julienne Vegetable, Shiitake Broth
Lunch Buffets
OLCC DELI BUFFET $28
Soup du Jour, Chef’s Choice of Two Seasonal Salads, Selection of Deli Meats, Assorted Bread and Condiments, Tomato, Onion, Lettuce, Sliced Cheese, Relish, Assorted Cookies and Brownies, Coffee, Tea, Iced Tea
HOT LUNCHEON BUFFET $38 (minimum of 20 guests)
Soup du Jour, Rolls and Butter, Chef’s Choice of Two Seasonal Salads, Seasonal Fresh Fruit, Vegetable Medley, Potato du Jour, Chicken and Fish Entrée, Assorted Cookies and Brownies, Coffee, Tea, Iced Tea
Boxed Lunches
GRAB & GO! $25
These boxed lunches are great for golf outings, paddle tournaments, meetings or when you’re on the go. All boxed lunches include bottled water, fresh fruit, composed salad, chips, and a cookie.
Chocolate Devil’s Food Cake, White Chocolate Mousse, Brandied Cherries, Cherry Jam
TIRIAMISU
Vanilla Chiffon Soaked in Espresso, Tiramisu Mousse
TRIPLE CHOCOLATE TORTE
3 Layers Devil’s Food Cake, Chocolate Mousse, Buttercream Frosting, Covered in Chocolate Glaze, Topped with Chocolate Garnish
BEST OF BOTH WORLDS TORTE
3 Layers of Marble Cake, 1 Layer Chocolate Mousse, 1 Layer White Chocolate Mousse, Buttercream, Chocolate Curls, Chocolate Décor
WHITE CHOCOLATE STRAWBERRY TORTE
3 Layers of Yellow Cake, Top Layer White Chocolate Mousse, Bottom Layer Strawberry Bavarian, Topped with Buttercream, White Chocolate Vermicelli and Fanned Strawberries
BAILEYS WHITE CHOCOLATE TORTE
3 Layers Yellow Cake Drizzled in Baileys and Filled with Baileys, White Chocolate Bavarian, Topped with Buttercream, White Chocolate Vermicelli, Chocolate Decor
CHOCOLATE RASPBERRY TORTE
3 Layers Devils Food Cake filled with 2 Layers Raspberry Bavarian, Topped with Buttercream, Chocolate Glaze, Fresh Strawberries
LEMON RASPBERRY
3 Layers of Yellow Cake filled with 2 Layers of Raspberry Marmalade and Lemon Mousse, Topped with Buttercream, White Vermicelli, Fresh Raspberries, Lemon Jelly Slices
For any cake customizations, please contact the Catering Department
LATE NIGHT FOOD STATIONS
SOFT PRETZEL $12
Mustard, Cheese Sauce
CONEY ISLAND $15
Mini Hot Dogs, Chili, Onion, Mustard, Ketchup, Relish
Premium House Wines: Olema Chardonnay, Allan Scott Sauvignon Blanc, Eola Hills Piot Noir, Donati Cabernet, Mionetto Prosecco, Diamarine Rose 12
Beer-Labatt Blue 5, Blue Light 5, Coors Lite 5, Bud Light 5, Bells Two Hearted 6
Catering Policies
A. MEMBER USE
Members may arrange with the Catering Director for personal use of banquet facilities. A room rental charge will not apply to meetings or events with food and beverage, or small meetings with minimal set-up needs. Large events with no food and beverage, or events with extensive set-up needs may require a room rental fee. A member must be and remain in good standing to book or sponsor a function.
B. SPONSORED USE BY NON-MEMBERS
By arrangement with the Catering Director, members may sponsor the use of banquet facilities for a non-member for which there will be a room rental charge. All bookings for sponsored events must be made by the sponsoring member. In sponsoring a function, the member assumes full responsibility for the conduct of guests, compliance with Club rules, and any debt or damage incurred to the Club. The sponsoring member will be responsible for payment should the Club be unable to come to a resolution with the non-member. OLCC requests that the sponsoring member be in attendance at the event.
*Non-Member events may make reservations for a function 12 months prior to the requested date of the event.
C. ROOM RENTAL AND CAPACITIES
A room rental fee will be charged for all sponsored functions occurring at the Club according to the following:
*Room capacities may be less based on table size selected, dance floors or soft seating areas.
D. FOOD AND BEVERAGE MINIMUMS
During offseason periods from October through March, food and beverage minimums will be applied at the discretion of the Catering Director.
E. DEPOSITS AND PAYMENTS
Deposits are required for all sponsored functions at the discretion of the Catering Team. The deposit will be applied to the final invoice upon completion of the event. Initial deposit is non-refundable. Final bill is due one week following the event.
F. DRESS CODE
Proper attire, as established by the Board of Governors, shall be required on Club premises at all times. NO denim is permitted on club grounds.
G. DECORATIONS AND ENTERTAINMENT
The placement and removal of decorations and all entertainment arrangements for private functions must be coordinated in advance with the Catering Director.
Catering Policies
H. ADVERTISEMENT
There shall be no public advertising, public notices, promotions or coverage in any media (newspaper, radio, television or general circulation publications) of any event to be conducted at the Club without the express written permission of the Board of Governors. Any violations of this rule will result in the immediate cancellation of the function.
I. FOOD AND BEVERAGE ARRANGEMENTS
ALL food and beverage must be provided by Orchard Lake Country Club, and will be consumed within the time frame of the event as stated on the banquet event order. Exceptions may be made for wedding or other specialty cakes (cake cutting fee will apply). If for special circumstances, specialty foods are required, the Club will procure them for the event.
Alcoholic beverages, if desired, must be supplied by OLCC. OLCC operates in strict accordance with state regulations and the MLCC. OLCC staff will not serve alcohol to anyone under the age of 21 and will restrict serving alcoholic beverages in the event of excessive consumption.
J. CHOICE OF MENUS AND FEES
If you opt to offer your guests a choice of three or more separate entrees in advance of the event, there will be a charge of $3 per person
If you opt to offer your guests a choice of two or more separate entrees in advance of the event the following policies will apply:
- Host is required to provide individual place cards at the table for each person indicating the entrée they have selected
- The final guaranteed number of each entrée is required (1) week in advance of the event
If you opt to offer your guest a choice between two or three entrees without a count guarantee prior to the event the following policies will apply:
For groups of 12 people or less selections must be available on current Grill dining menus
For groups of 25 or less, Chef will determine the limited menu choices 2 week prior to event
For groups 26 or larger, meals must be determined ahead of time
K. GUARANTEES
To ensure service standards for all functions an expected guest count must be given to the Catering Office (2) weeks prior to the event, and a final guarantee must be given (1) week prior to the event. This number will be the minimum number used for billing purposes. All events with a choice of entrée selections are required to give a detailed entrée selection count (1) week prior to the event.
L. TAX EXEMPTION
Sales-tax-exempt groups must sign a certificate noting tax exempt number and signature of organization representative with all proper information and provide to Orchard Lake Country Club prior to the function for each event.
M. CANCELLATION
The following cancellation fees apply to all private events booked:
-Initial deposits are non-refundable.
-Events cancelled within (48) hours of the event will be subject to cancellation charges equaling 100% of anticipated event revenue.
-Events cancelled within 3-4 business days of the event date will be subject to cancellation charges equaling 75% of the anticipated event revenue.
-Events cancelled within 5-15 business days of the event date will be subject to cancellation charges equaling 50% of anticipated event revenue.
N. DAMAGE TO CLUB
All repair work resulting from damage to the Club property will be completed by person or firms selected and supervised by the Club. Members will be required to pay for any damage to Club property. Members are at all time responsible for the actions of their guests or any organization that they have sponsored for use of the Club facilities. The use of nails, staples or other devices to affix decorations in any part of the Clubhouse is specifically prohibited unless previously approved by the Catering Director.
Catering Policies
O. PERSONAL ARTICLES
OLCC will not assume any responsibility for any loss or damage of any merchandise or articles left at the Club prior to, during, or following any function.
P. ENTERTAINERS
Functions with entertainment should use discretion with respect to loud music or behavior that may be objectionable to other Club guests. Management reserves the right to exercise the final authority over bands, DJs, musicians and other entertainment, whether they are engaged by the Host(ess) or through the Club. The Club will request entertainers to reduce their volume should the noise level be objectionable. Entertainers are not permitted to invite guests into the Club without management permission.
Q. INCLEMENT WEATHER
Upon availability, OLCC reserves the right to make the final decision to move an outdoor function inside during inclement weather, or based upon impending inclement weather, as predicted by the National Weather forecast. Parties will be moved due to wind, rain, cold or lightning storms. The decision to move such parties will be made at a minimum of (6) hours prior to the event or at the discretion of the Catering Director. Host(ess) will be notified of the decision to the fullest extent possible.
R. VALET
Valet service is required for every function. Rates are as follows:
-Under 30 Guests-$3 per person
-31-50 Guests-$150
-51-100 Guests-$200
-101-150 Guests-$250
-151-200 Guests-$300
-For events over 200 guests rates will increase $50 per 50 guests
*Valet charges are for service only and do not include gratuity. Gratuities are the responsibility of the individual guests.
S. ADDITIONAL STAFFING & SETUP
Additional bartenders and/or wait staff may be requested to service your guests at $50 per hour per additional staff. A Satellite Bar is available for setup at $150 per bar.
Chef Attendants for live-action stations are available for $200 per Chef for a maximum of 3 hours.
Vendor Policies
The following guidelines and rules are proposed to enhance the understanding and working relationship between our independent vendors and the Club. It is recommended that the host share this document with all contracted vendors.
Vendors must stay within the reserved function room(s).
Access to rooms may be limited due to other functions. Please verify the availability and scheduled access time prior to your function. Rooms will be available for decorating 2 hours prior to the function unless other arrangements are made directly with the Catering Director. All vendors are required to contact the Catering Director to arrange for set up and pick up times. These times must be strictly adhered to due to other events happening at the Club.
OLCC is not responsible for any lost or damaged equipment.
Vendor certificate of insurance must be made available to the Catering Director upon request.
Club decorations (furniture, artwork, etc.) are to be removed and replaced by Club staff only. If any change in décor is desired, please make arrangements in advance or speak with the manager on duty during set up.
Vendors are required to provide all tools necessary to complete their contracted services including, but not limited to, carts, ladders, tape, scissors, etc. When finished, all debris must be cleaned up and removed from the property by the Vendor from which it originated. An additional fee will be assessed and billed to the host should extra services be required due to improper care taken by the florist or decorator.
The Club prohibits using any adhesive or nails on any surface. Wiring to existing facilities is allowed.
Our first obligation is to our members. Please be considerate when parking vehicles or using the front Entrance, and do your best to clean as you go. The Club is continually on display and being shown to guests by proud OLCC members.
The host is required to inform all vendors of the Club’s dress code. Denim is strictly prohibited on property. Vendors will not be admitted and able to complete their contracted services if not in proper attire.
Alcoholic beverage service is not permitted for entertainers, photographers and other outside vendors
Outdoor music/entertainment must conclude by 10:00pm per city ordinance.
Indoor music/entertainment must conclude by 12:00am per city ordinance.
