OVERBROOK GOLF CLUB
Wedding Reception
Package
Effective September 1, 2008
Wedding Receptions
All Reception Packages Include
Butlered Hors D’oeuvre
Appetizer, Salad, Entrée and Dessert
Premium Open Bar for Five Hours
Champagne Toast
Wine Service with Dinner
All Taxes and Gratuities
Valet Parking, Coatroom Attendant and Maid Service
Packages do not include Music, Flowers, Wedding Cake or Vendor Meals.
Packages are priced by the Entrée price plus any premium items you wish to add.
For Friday Evening, Sunday or Saturday receptions arriving at noon or earlier
deduct $15.00 from the package price.
An estimated number of guests within a range of twenty
is required at least threeweeks prior to your affair.
A guaranteed number, which is the minimum number you will be charged, should be received two days before your reception along with a seating plan.
Receptions not hosted by an Overbrook member
must have a club member sponsor.
A down payment of $2,500.00 is required to confirm a reception date. In the event of a cancellation this is non-refundable unless another reception is booked. For sponsored receptions we cannot accept a deposit or confirm until twelve months in advance.
Thank you for considering Overbrook and feel free to call us if you have any questions or require additional information.
Overbrook Golf Club
Steve Uyeno - General Manager, 610.688.4002,
Jim Bartorillo- Assistant Manager, 610.688.4001,
Gregory Ferreri-Executive Chef
Telephone – 610-688-4000
Fax – 610.964.1839
Butlered Hors d’oeuvre
Choose Eight
Standard
Maryland Crab Cakes
Sherried Beef Tenderloin Tips with Grain Mustard Sauce
Marinated Flank Steak on Garlic Toast
Steamed Oriental Won Ton with Duck Sauce
Spinach and Feta Cheese in Filo Dough
Potato Pancakes with Apple Sauce
Gruyere and Leek Tartlets
Portobello Mushroom Strips with Ranch Dipping Sauce
BBQ Pork Buns
Thai Curry Chicken
Batter Dipped Zucchini with Marinara
Kosher Franksin Puff Pastry
Mini Mushroom and Shallot en Croute
Coconut Shrimp
Southwestern Chicken Puffs
Lump Crabmeat Canapés with Apple Brandy
Smoked Salmon Crostini with Herbed Cream Cheese
Fresh Tomato Bruschetta
Available Upgrades
Jumbo Cocktail Shrimp
Premium Hors d’oeuvre Selection
Cheese and Crudité Display
Sushi Station
Antipasto Table
Raw Bar with Ice Piece
Pasta Station or Carving Station
DINNER
APPETIZER
Choose One
Standard
California Melon Wedges with Berry Puree
Assortment of Seasonal Fresh Fruit Served in Martini Glass
Cream of Broccoli Soup
Wild Mushroom Bisque
Cream of Asparagus
Chicken Tortellini Soup with Spinach
Premium
Shrimp or Lobster Bisque Au Sherry 3.00
Wedges of Melon with Prosciutto di Parma 4.00
Jumbo Shrimp & Crabmeat Cocktail 8.00
Sauté Jumbo Crabcake with Dry Vermouth Sauce 8.00
Jumbo Shrimp Stuffed with Crabmeat 8.00
Penne Pasta with Plum Tomato Marinara 5.00
Cheese Tortellini with Red Pepper Alfredo 5.00
SALAD COURSE
Choose One
Standard
Gourmet Mixed Green Salad with Balsamic or Raspberry Vinaigrette
Classical Caesar Salad
Premium
Spinach Saladwith Bleu Cheese, Pears, Candied Nuts and Vinaigrette 3.00
Boston Bibb Lettuce with Goat Cheese, Mandarin Oranges,
Candied Nuts and Vinaigrette 3.00
Milan Salad Classic Tossed with Bacon, Egg and Shrimp 4.00
ENTREES
Twin Breast of Chicken with Choice of:
Mushrooms and Marsala Wine Sauce or Chardonnay Cream with Fresh Tarragon and Shallots or Picatta Style with White Wine, Lemon and Herbs 110.00
Parmesan and Panko Crusted Chicken
with Roasted Tomato Butter Sauce 115.00
Chesapeake Chicken Topped
With Jumbo Lump Crabmeat, Tomato Concasse and Fresh Herbs 120.00
Fresh Norwegian Salmon Filet
Topped with Three Citrus Buerre Blanc 120.00
Grilled Center Cut Filet Mignon
Topped with Mushrooms and Cabernet Wine Sauce 130.00
Roasted Chateaubriandwith Mushroom Madeira 120.00
Combination Plates:
Roasted Chateaubriand and Two Jumbo Scampi
With Herbed Aioli Drizzle 130.00
Grilled Center Cut Filet Mignon and Broiled Lobster Tail 150.00
Roasted Chateaubriand and Fresh Norwegian Salmon Fillet 125.00
Grilled Center Cut Filet Mignon and Jumbo Lump Crab Cake
With Herbed Aioli Drizzle 135.00
All Entrées Served with Chef’s Selection
Of Seasonal Vegetable, Potato and Garnish
DESSERT
Choose One
Served with the Wedding Cake
Bassetts Vanilla Ice Cream with Choice of:
Sliced Strawberries Romanoff or Blueberry Compote or Godiva Drizzle
Topped with Fresh Whipped Cream and Chocolate Shavings
Bassetts Chocolate Ice Cream Topped with Frangelico Cream Sauce
VENDOR LIST
BAND AND ORCHESTRA LIST
CHATTERBAND – PAUL MARTONE 1.800.CHATTER
CTO – CARMEN TOMASSETTI 610.688.8886
DON EATON ORCHESTRA – DON EATON 610.363.3955
RICH POSMONTIERENSEMBLE 215.836.1616
SID MILLER ORCHESTRA 215.389.7750
VINCENT JAMES BAND – CHARLES INTERRANTE 610.239.0137
CHICO’S VIBE – DENNIS CHICCINO 610.642.4451
PHILADELPHIA FUNK AUTHORITY – GARY RIVERSON 1.800.805.7677
JANIS NOWLAN ORCHESTRA 610.296.2626
THE JACK FAULKNER ORCHESTRA 215.483.3686
JAMES GERARD ORCHESTRA 610.525.3890
JELLY ROLL- KURT TICHENELL 610.793.9233
JOE SUDLER’S SWING MACHINE 215.333.8785
PHOTOGRAPHERS
DAVE CAMPLI 610.889.0189
CLAIRE PRUETT 610.-328.7800
GEORGE SCARINO 610.874.6355
MICHAEL LESLIE 610.667.0950
ALEX LOWY 610.644.1475
PHILIP GABRIEL 610.355.7609
SARAH DICICCO 610.348.2199
FLORISTS
TISH LONG 610.527.3193
FLOWERS BY PRISCILLA 610.644.1919
ADELBERGERS 610.688.0431
MATLACK 610.431.3077
CPG EVENTS BY CAROLE POWERS GORDON 215.842.3221
ACCENTS BY MICHELE 610.356.LOVE
NANCY SAAM 610.649.4438
TABLE ART 610.658.2004
BAKERIES
CLAYS CREATIVE CORNER 610.647.2119
AUX PETITS DELICES 215.971.0300
VIKING BAKERY 610.642.9227
DOUGH MAIN 610.520.0273
SWEET JAZMINES 610.644.1868
ANN’S CAKE PAN 215.646.4558