River Club Jacksonville Wedding Guide & Menu
Content
THE RIVER CLUB WEDDING GUIDE
Located at the top of the Wells Fargo Center, The River Club commands a spectacular
panorama of the bustling Jacksonville Landing, the city’s downtown district and breathtaking
views of the St. Johns River. Our convenient downtown location makes The River Club the
ideal rendezvous for your entertainment and business needs. The Club has been serving its
members and guests for over fifty years, and has become a focal point for the social and
business entertainment of prominent professionals, dignitaries, businesses, government and
academic leaders. It has also been the premier site of the most elegant weddings and
receptions in the greater Jacksonville area.
At The River Club the only thing more breathtaking is the view. Whether it’s an intimate
dinner for two, a seminar for one hundred or a gala reception of four hundred, The River
Club can accommodate your needs with style. All banquet rooms feature floor to ceiling
window views and each is the ideal setting for both business and social entertaining and
provides distinctive hospitality, impeccable service and unsurpassed cuisine.
From a business luncheon or dinner, a rehearsal dinner or wedding reception, an anniversary
or birthday celebration, The River Club will assist in planning it all from start to finish,
including selecting a menu and fine wines, choosing the room arrangement and deciding on
the best setting to make your event extraordinary.
The River Club’s Catering Department prides itself in providing the finest in professional
service. An experienced Catering Manager will assist you to personally coordinate the many
food and beverage details leading to a spectacular event.
BANQUET POLICIES & GENERAL EVENT INFORMATION
EVENT SERVICE TIMES
Breakfast:
7:00 am until 10:00 am
Lunch:
11:30 am until 3:00 pm
Dinner:5:00 pm until 11:00 pm
All special events are subject to a four hour time limit. Additional time may be purchased at
the rate of $300.00 per half hour. The River Club may be opened during non-business days
or hours when requirements are met. More information is available upon request.
PRIVATE ROOMS
Individual Banquet Rooms are available by prior reservation with the satisfaction of the food
and beverage minimum before tax and service charge as stated on your contract.
MEMBER SPONSORSHIP OF NON-MEMBERS
A member sponsoring a non-member for use of The River Club banquet facilities agrees to
assume full responsibility for that event as if it were his or her own. A sponsoring member
accepts full financial responsibilities for payment of the sponsored event in case of default of
payment by the non-member. When non-payment of the event reaches 60 days, the event’s
balance will be automatically applied to the sponsoring member’s account. The member’s
account must remain current throughout the sponsorship term or the sponsorship will
become void. Confirmation of sponsorship must be provided by a River Club member in
writing prior to the event.
TAX AND SERVICE CHARGE
A 20% service charge and 7% sales tax will be added to each food and beverage sale. Any
service charge, made to a customer for the service of any food or drink product, is
considered part of the sales price and is taxable.
DEPOSITS & PAYMENT ARRANGEMENTS
A Non-Refundable, Non-Transferable Deposit of $750.00 is required by Members and NonMembers in order to secure the space for weddings, December events, Friday and Saturday
evenings. Upon receipt of your deposit, the event will be considered definite. For NonMembers, Weddings and December Events, 50% of the food and beverage spending
minimum is required six months prior to the event date. The final estimated contract
balance is required 30 days prior to event. If the estimate is high, the difference will be
refunded to the client by check within two weeks following the event. If the estimate is low,
the difference will be billed to client, and due upon receipt. Event Charges are master billed
and payment arrangement via separate guest checks is not available. Payment for deposits
and event charges will be accepted in the form of personal or business check, cash or money
order. Credit Card payment is not accepted.
CANCELLATION
Weddings and December Events - Cancellation of events within six (6) months of event
date is subject to a cancellation fee of fifty percent of the food and beverage spending
minimum before tax and service charge. Any wedding reception or December event
canceled within (1) month of event date will be charged the full estimated contract
balance including tax and service charge.
General Events (excludes Wedding and December events) - Cancellation of events
within seven (7) days of event date is subject to a cancellation fee of fifty percent of the
food and beverage spending minimum before tax and service charge. Any event
canceled within (3) business days of event date will be charged the full estimated contract
balance including tax and service charge.
CATERING COMMUNICATIONS
All planning regarding your special event must be directed only through your Event
Manager. Changes in finalized event arrangements, including attendance guarantees, time
changes, menu, cancellations and other planning specifics cannot be handled via a
receptionist or telephone voice mail system.
MENU REQUIREMENTS (Please Read Carefully)
All preliminary Menu Arrangements must be supplied to your Event Manager by two weeks
prior to general events and four weeks prior to weddings and December events.
Hosts of Parties pre-selecting more than one entrée, but no more than three entrees,
must provide an exact count of each choice of entrée in advance according to the
specified guarantee time.
All Appetizers, Soups, Salads and Desserts must consist of a Single Choice.
Host to provide Place cards denoting each guest’s menu choices when selecting a
choice of entrée.
All Beef Items are prepared to a Medium Temperature unless otherwise specified.
GUARANTEE REQUIREMENTS
A confirmed guest attendance number is required by 10:00 am, three business days prior to
your event (five days for weddings and December events). The Club will automatically
prepare for 5% over the host’s guaranteed attendance without charge to host, unless overage
is used on night of event. If no guarantee is provided, we will charge the original estimated
attendance, or the actual number served, whichever is higher.
FOOD AND BEVERAGE ON PREMISES
Food and Beverage not purchased from The River Club (with the exception of a wedding
cake or specialty cake) will not be permitted on club premises. No alcoholic beverages may
be brought to, served or consumed on the Club premises except through regular club
channels. Sales of intoxicating beverages will be in accordance with state and federal
regulations. “Shots” of alcoholic beverages are not permitted under any conditions.
Services of alcohol will not continue for a period longer than four (4) hours.
INDEPENDENT VENDORS
All outside vendors are responsible for their own products and/or deliveries, and will be
accepted into the Club premise no earlier than two hours before your scheduled event start
time. Independent Vendors must communicate only through Club management, and follow
all River Club policies at the discretion of management. The Club does not permit the
affixing of signs, posters, banners or decorations of any sort on the walls, floor or ceiling of
rooms. The cost of labor, repair and/or replacement will be passed onto the client. All
Outside Vendors are required to strike all equipment no later than 60 minutes following each
event.
AUDIO VISUAL EQUIPMENT
The Club’s Event Manager can assist you by arranging audio visual equipment for your
event, with prior notice. The charges for this equipment, when applicable, will be charged to
your event.
LIABILITY
The River Club does not assume responsibility for the damage or loss of any merchandise or
articles brought into the club or any item left unattended. Host is responsible for any and all
damage, theft or breakage that they, their guests or vendors cause.
ATTIRE
Business Dress or Business Casual is required; appropriate denim is allowed. Hats, Shorts
and Athletic attire do not comply with the Club’s dress code. Please direct further questions
to your Event Manager.
MEDIA
The Club’s premises shall not be used for public forum or other similar purposes. Media
coverage and interviews, exhibitions, or photography in any area of the Club are strictly
prohibited without specific written approval. Personal photography, audio-visual or other
similar equipment may be permitted only in the private rooms on the condition that same is
in good taste and that other guests of the Club are not disturbed.
WEDDING FOOD & BEVERAGE MINIMUM GUIDE
The River Club does not charge a rental fee for Reception locations; however, food and beverage minimums
must be observed. All minimums listed here reflect evening events and do not include tax and gratuities.
Should you need daytime event charges, please ask your Event Manager.
Event Space
Maximum
Banquet
Attendance
(Seating for all guests)
Food & Beverage
Minimum
Charge
Entire Club
350
$21,000
Entire 35th Floor
250
$10,500
River Ballroom
River 1
River 2
River 3
200 (160 w/ DF)
60
40
60
$7,000
$2,100
$1,400
$2,100
Florida Ballroom
Florida 1
Florida 2
Florida 3
150 (110 w/ DF)
60
30
40
$5,250
$2,100
$1,050
$2,100
Ortega Room
60
$2,100
All wedding ceremonies are subject to a $600.00 Service Fee plus tax.
Private Room for Wedding Ceremony
Ceremony in the Florida Room with Reception in the River Room
Maximum Seating of 150 guests for a Ceremony
*Sunday Events – Please contact the Event Sales Team for more information
Plated Menus
ALL ENTREES INCLUDE:
Domestic and European Cheeses elegantly displayed with Local and
Tropical Fruits and Berries, Sliced Baguette and assorted Crackers
Choice of Three Butler Passed Hors d’oeuvres during the Cocktail Reception
River Club Gourmet Salad - Organic Field Greens, Radicchio, Frisée and Spinach with Roma
Tomatoes, Carrot Curls and European Cucumbers and finished with a Raspberry Vinaigrette
Chef’s Selection of Seasonal Vegetable & Starch
Freshly Baked Rolls & Butter
Tableside Coffee & Tea Service
Complimentary Champagne Toast
MEDITERRANEAN CHICKEN
Marinated in Extra Virgin Olive Oil, Italian Basil & Sundried Tomatoes
TILAPIA
Pan Seared Tilapia with a Mango & Chive Salsa, Olive Oil and Red Wine Vinaigrette
FILET OF BEEF TENDERLOIN WITH BLACK TRUFFLE SAUCE
Eight ounce Beef Tenderloin seared with an Herb Oil, Served with Au Jus
FILET MIGNON AND LEMON GRASS SHRIMP
A four ounce Petite Filet Mignon with Potato Crisps and Merlot Demi Glaze with Three Lemon
Grass Marinated Shrimp accented by Fresh Basil,
Olive Oil and Citrus Cream
CERTIFIED ANGUS BEEF FILET MIGNON & OCEAN CATCH DU JOUR
Four ounce Filet Mignon and Four ounce Fresh Catch with Chef’s Choice of Preparation and
Sauces
Buffet Selections
BUFFETS INCLUDE:
Domestic and European Cheeses elegantly displayed with Local and
Tropical Fruits and Berries, Sliced Baguette and assorted Crackers
Choice of Three Butler Passed Hors d’oeuvres during the Cocktail Reception
Freshly Baked Rolls & Butter
Tableside Coffee & Tea Service
Complimentary Champagne Toast during Dinner
ST. JOHN’S
DINNER BUFFET
RIBAULT DINNER BUFFET
Soup of the Day
Soup of the Day
Couscous Salad with Roasted Bell Pepper,
Raisins and Lemon-Mint Vinaigrette
Hearts of Romaine, Caesar Dressing
and Asiago Croutons
Organic Mixed Field Greens Salad
with Grilled Portobello Mushrooms
with Assorted Homemade Salad Dressings
Cucumber and Vine Ripe Tomato Salad
with Basil Vinaigrette
Grilled Salmon with Lemon-infused Olive
Oil
Grilled Chicken Breast, Tomatoes, Black
Olives and Marsala Wine Sauce
Oven Roasted Red Bliss Potatoes
Vegetable Medley
Sea Bass with Tomato Concasse
New York Steaks, simply grilled with
Merlot Demi-Glace
Grilled Chicken Breast with Balsamicmarinated Tomatoes and Portobello
Mushrooms
Roasted Yukon Gold Potatoes with
Rosemary and Garlic
Seasonal Vegetables
Hors d ’Oeuvres Receptions
PACKAGE I
Choice of Four Butler Passed Hors d’oeuvres during the Cocktail Reception
Chef Attended Stations
Complimentary Champagne Toast
Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon
CHEESE & FRUIT DISPLAY
Domestic and European Cheeses elegantly displayed with Local and Tropical Fruits and Berries,
Sliced Baguette and Assorted Crackers
CAESAR SALAD STATION
Crisp Romaine Hearts hand tossed with Garlic Herb Sourdough Croutons,
Freshly Grated Parmesan Reggiano Cheese and Caesar Dressing
PASTA STATION WITH GRILLED CHICKEN
Fresh Penne and Tortellini Pastas
Marinara Sauce
Caramelized Vidalia Onion Alfredo
Served with grated Parmesan Cheese, Spicy Olives, Roasted Peppers,
Fresh Herbs and Homemade Garlic Bread
CARVING STATION
Carving Station includes Freshly Baked Rolls
HERB SEARED SIRLOIN
Served with Whole Grain Mustard and Cajun Mayonnaise
A 20% service charge and 7% sales tax will be added to all food and beverage sales
PACKAGE II
Choice of Four Butler Passed Hors d’oeuvres during the Cocktail Reception
Chef Attended Stations
Complimentary Champagne Toast
Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon
ITALIAN ANTIPASTO DISPLAY
Salami, Prosciutto, Mozzarella, Marinated Artichoke, Zucchini,
Yellow Squash, Roma Tomatoes and Provolone Cheese with Italian Bread
MASHED POTATO STATION
Yukon Gold, Idaho, Sweet Potatoes, and Olive Crushed Red Potatoes
With Mushroom Gravy, Cheddar Cheese, Boursin Cheese,
Broccoli, Sour Cream, Chives, Baby Shrimp, Bacon, Butter,
Brown Sugar and Pecans
MARYLAND STYLE CRAB CAKE STATION
Crab Cakes made with Jumbo Lump Crabmeat accented by Fried Green Tomatoes,
Louisiana Cream Sauce and Remoulade Sauce
STEAK AU POIVE STATION
Miniature Certified Angus Beef Tenderloin flamed tableside with Cognac and
Cracked Black Pepper Sauce
A 20% service charge and 7% sales tax will be added to all food and beverage sales
PACKAGE III
Choice of Four Butler Passed Hors d’oeuvres during the Cocktail Reception
Chef Attended Stations
Complimentary Champagne Toast
Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon
CHEESE & FRUIT DISPLAY
Domestic and European Cheeses elegantly displayed with Local and Tropical Fruits and Berries,
Sliced Baguette and assorted Crackers
PASTA STATION
Fresh Penne and Tortellini Pastas
Marinara Sauce
Caramelized Vidalia Onion Alfredo
Served with grated Parmesan Cheese, Spicy Olives, Roasted Peppers,
Fresh Herbs and Homemade Garlic Bread
BAY SHRIMP PROVENCAL
with Fresh Tomatoes, Garlic and Linguini with Basil Cream Sauce
CARVING STATIONS
Carving Station include Freshly Baked Rolls
Horseradish and Garlic Crusted Tenderloin of Beef
Served with Cajun Mayonnaise
Oven Roasted Whole Tom Turkey
Served with Cranberry Mayonnaise and Dijon Mustard
A 20% service charge and 7% sales tax will be added to all food and beverage sales
HORS D’OEUVRES
Bruschetta Fresca
Roasted Pork Medallions with Homemade Mango Chutney on Toasted Baguette
Portobello Mushroom Tapenade
Prosciutto and Tomato on Garlic Crostini
Curried Chicken Salad and Raisin Tartlet
Assorted Mini Quiches
Shrimp Gazpacho Shooter
Spinach and Feta Cheese in Flaky Phyllo Pastry
Monte Cristo
Shrimp Casino
Asparagus Wrapped in Phyllo
Caramelized Onions and Gruyere Cheese in Brioche
Beef or Chicken Satays with Ponzu Sauce
Panko Crusted Brie with Tomato Coulis
Blackened Scallop with Red Pepper and Cilantro
Gulf Shrimp and Chili Horseradish
Bacon-wrapped Sea Scallop with Creamed Horseradish
Beef Wellington
Coconut Shrimp with Sweet Plum Sauce
Brie & Fresh Tomatoes en Croute
Edamame Spring Rolls
Kobe Beef Sliders with American Cheese & Caramelized Onions
Coconut and White Sesame Seed Chicken Nassau
Sautéed Mini Crab Cakes with Remoulade Sauce
Blackened Beef Tenderloin on Sourdough Crostini with Cilantro Mayonnaise
Sesame Tuna Tartar on Pickled Cucumber
Lollipop Lamb Chops with Au Jus
Lobster Medallion on Sourdough Crostini with Caviar
A 20% service charge and 7% sales tax will be added to all food and beverage sales
ADDITIONAL DISPLAYS AND STATIONS
The following items may be substituted in the aforementioned packages.
*Per person pricing is subject to change based on selections*
CRUDITÉS
A colorful array of Garden Fresh Vegetables
with Blue Cheese Dip
ANTIPASTO
Salami, Prosciutto, Mozzarella,
Marinated Artichoke, Zucchini,
Yellow Squash, Roma Tomatoes and
Provolone Cheese with Italian Bread
FLAT BREAD
~Basil, Roma Tomato, Olive Oil & Asiago
~Portobello Mushrooms, Shallots,
Mozzarella & Aged Balsamic Syrup
~Mayport Shrimp, Scallions &
Fresh Mozzarella White Sauce
~Pancetta, Tomatoes, Olive Oil, Prosciutto,
Oregano & Pecorino Cheese
SLIDERS
(Serves 4 pieces per person)
Kobe Beef, BBQ Pulled Pork and
Honey Fried Chicken
RC Blue Cheese House Chips and
Assorted Condiments
TAPAS
Marinated Olives, Feta Cheese, Hummus,
Pita Crisps, Bruschetta, Grilled Asparagus,
Mushrooms, Fresh Avocado Salad,
Shrimp Pesto, Calamari and
Beef Tenderloin Satays
SUSHI
Assorted Sushi Rolls to Include: Tuna,
Salmon, Crab, Pickled Ginger, Wasabi,
Soy, Ponzu, Chili and Shrimp Sauces
RISOTTO
Portobello Mushroom with sautéed Chicken
CHILLED SEAFOOD
Fresh Jumbo Shrimp:
(Market Price)
Oysters on the Half Shell:
(Market Price)
Snow Crab Claws:
(Market price)
Served on a Bed of Ice with Spicy Mustard,
Remoulade Sauce, Cocktail Sauce and
Lemon Wedges
BAKED FRENCH BRIE EN CROUTE
(Serves 30 people)
Toasted Almonds, Honey, Fresh Berries and
French Baguette Rounds
SPINACH & BOURSIN CHEESE
SALMON BAKED IN PUFF PASTRY
(Serves 40 people)
Served chilled and sliced with Dill Remoulade
and Red Onion Chutney
ROASTED BEEF TENDERLOIN
(Serves 25 people)
Sliced and served room temperature with
Cajun Mayonnaise
CAESAR SALAD
Crisp Romaine Hearts hand tossed with
Garlic Herb Sourdough Croutons,
Freshly Grated Parmesan-Reggiano Cheese
and Caesar Dressing
LOCAL SHRIMP & GRITS
Sautéed with Tomatoes, Garlic and Scallions
served with side of Creamy Grits with Bacon,
Andouille Sausage, Chives, Cheddar Cheese,
and Parmesan-Reggiano Cheese
ASIAN STIR FRY
Stir-Fried Vegetables and Lo Mein Noodles
sautéed with Teriyaki Hoisin Sauce
A 20% service charge and 7% sales tax will be added to all food and beverage sales
CARVING STATIONS
Portion size is based on 2 – 3 oz. per person. Carving Stations include Freshly Baked Roll.
We proudly serve Certified Angus Beef® products
ROASTED PORK TENDERLOIN
(Serves 25 portions)
Stewed Cabbage, Grain Mustard and Apple Demi-Glaze
SWEET HONEY GLAZED PIT HAM
(Serves 40 portions)
Dijon Mustard and Garlic Aioli
SPINACH & BOURSIN CHEESE SALMON BAKED IN PUFF PASTRY
(Serves 40 portions)
Dill Remoulade and Red Onion Chutney
DOMESTIC RACK OF LAMB
(Serves 10 portions)
Rosemary, Extra Virgin Olive Oil and Mint Jelly
**Add Chef’s Choice of Fresh Seasonal Vegetable Medley to any Station: $4.00 per person**
A 20% service charge and 7% sales tax will be added to all food and beverage sales
BEVERAGE SELECTIONS
All liquor and wine is charged per measured 10th of the bottle based on consumption. A hosted bar
must be set for parties of 20 or more. A $250.00 plus tax and gratuity beverage spending minimum
must be met, or the difference charged accordingly for private bar set up and staffing.
PRODUCT
Vodka
Gin
Rum
Spiced/Dark Rum
Bourbon
Blend
Scotch
Single Malt
Tequila
DELUXE
Smirnoff
Bombay
Myer’s Platinum
Cruzan 9 Spiced
Jim Beam
Canadian Club
Johnny Walker Red
Camarena
PREMIUM
Stoli
Tanqueray
Bacardi Silver
Captain Morgan
Jack Daniels
Crown Royal
Dewar’s
Glenfiddich 12
Camarena
SELECT
Ketel One
Nolet’s Gin
Bacardi Silver
Bacardi Oakheart
Bulleit
Crown Reserve
Chivas Regal
Glenmorangie
Milagro
HOUSE WINES BY DISCOVERY
Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and Pinot Grigio
House Champagne (per bottle)
Domestic Beer
Imported Beer
Assorted Sodas
Bottled Water
Assorted Juices (per gallon)
Starbucks Regular & Decaf Coffee
Hot Tea
CASH BAR
Cash Bars are subject to the above mentioned $250.00 beverage spending minimum before tax and
gratuity. A cashier’s fee of $15.00 per hour will be incurred on all cash bars.
HOUSE
HOUSE WINE
IMPORTED BEER
PREMIUM
DOMESTIC BEER
ASSORTED SODAS
DELUXE
BOTTLED WATER
A 20% service charge and 7% sales tax will be added to all food and beverage sales
Located at the top of the Wells Fargo Center, The River Club commands a spectacular
panorama of the bustling Jacksonville Landing, the city’s downtown district and breathtaking
views of the St. Johns River. Our convenient downtown location makes The River Club the
ideal rendezvous for your entertainment and business needs. The Club has been serving its
members and guests for over fifty years, and has become a focal point for the social and
business entertainment of prominent professionals, dignitaries, businesses, government and
academic leaders. It has also been the premier site of the most elegant weddings and
receptions in the greater Jacksonville area.
At The River Club the only thing more breathtaking is the view. Whether it’s an intimate
dinner for two, a seminar for one hundred or a gala reception of four hundred, The River
Club can accommodate your needs with style. All banquet rooms feature floor to ceiling
window views and each is the ideal setting for both business and social entertaining and
provides distinctive hospitality, impeccable service and unsurpassed cuisine.
From a business luncheon or dinner, a rehearsal dinner or wedding reception, an anniversary
or birthday celebration, The River Club will assist in planning it all from start to finish,
including selecting a menu and fine wines, choosing the room arrangement and deciding on
the best setting to make your event extraordinary.
The River Club’s Catering Department prides itself in providing the finest in professional
service. An experienced Catering Manager will assist you to personally coordinate the many
food and beverage details leading to a spectacular event.
BANQUET POLICIES & GENERAL EVENT INFORMATION
EVENT SERVICE TIMES
Breakfast:
7:00 am until 10:00 am
Lunch:
11:30 am until 3:00 pm
Dinner:5:00 pm until 11:00 pm
All special events are subject to a four hour time limit. Additional time may be purchased at
the rate of $300.00 per half hour. The River Club may be opened during non-business days
or hours when requirements are met. More information is available upon request.
PRIVATE ROOMS
Individual Banquet Rooms are available by prior reservation with the satisfaction of the food
and beverage minimum before tax and service charge as stated on your contract.
MEMBER SPONSORSHIP OF NON-MEMBERS
A member sponsoring a non-member for use of The River Club banquet facilities agrees to
assume full responsibility for that event as if it were his or her own. A sponsoring member
accepts full financial responsibilities for payment of the sponsored event in case of default of
payment by the non-member. When non-payment of the event reaches 60 days, the event’s
balance will be automatically applied to the sponsoring member’s account. The member’s
account must remain current throughout the sponsorship term or the sponsorship will
become void. Confirmation of sponsorship must be provided by a River Club member in
writing prior to the event.
TAX AND SERVICE CHARGE
A 20% service charge and 7% sales tax will be added to each food and beverage sale. Any
service charge, made to a customer for the service of any food or drink product, is
considered part of the sales price and is taxable.
DEPOSITS & PAYMENT ARRANGEMENTS
A Non-Refundable, Non-Transferable Deposit of $750.00 is required by Members and NonMembers in order to secure the space for weddings, December events, Friday and Saturday
evenings. Upon receipt of your deposit, the event will be considered definite. For NonMembers, Weddings and December Events, 50% of the food and beverage spending
minimum is required six months prior to the event date. The final estimated contract
balance is required 30 days prior to event. If the estimate is high, the difference will be
refunded to the client by check within two weeks following the event. If the estimate is low,
the difference will be billed to client, and due upon receipt. Event Charges are master billed
and payment arrangement via separate guest checks is not available. Payment for deposits
and event charges will be accepted in the form of personal or business check, cash or money
order. Credit Card payment is not accepted.
CANCELLATION
Weddings and December Events - Cancellation of events within six (6) months of event
date is subject to a cancellation fee of fifty percent of the food and beverage spending
minimum before tax and service charge. Any wedding reception or December event
canceled within (1) month of event date will be charged the full estimated contract
balance including tax and service charge.
General Events (excludes Wedding and December events) - Cancellation of events
within seven (7) days of event date is subject to a cancellation fee of fifty percent of the
food and beverage spending minimum before tax and service charge. Any event
canceled within (3) business days of event date will be charged the full estimated contract
balance including tax and service charge.
CATERING COMMUNICATIONS
All planning regarding your special event must be directed only through your Event
Manager. Changes in finalized event arrangements, including attendance guarantees, time
changes, menu, cancellations and other planning specifics cannot be handled via a
receptionist or telephone voice mail system.
MENU REQUIREMENTS (Please Read Carefully)
All preliminary Menu Arrangements must be supplied to your Event Manager by two weeks
prior to general events and four weeks prior to weddings and December events.
Hosts of Parties pre-selecting more than one entrée, but no more than three entrees,
must provide an exact count of each choice of entrée in advance according to the
specified guarantee time.
All Appetizers, Soups, Salads and Desserts must consist of a Single Choice.
Host to provide Place cards denoting each guest’s menu choices when selecting a
choice of entrée.
All Beef Items are prepared to a Medium Temperature unless otherwise specified.
GUARANTEE REQUIREMENTS
A confirmed guest attendance number is required by 10:00 am, three business days prior to
your event (five days for weddings and December events). The Club will automatically
prepare for 5% over the host’s guaranteed attendance without charge to host, unless overage
is used on night of event. If no guarantee is provided, we will charge the original estimated
attendance, or the actual number served, whichever is higher.
FOOD AND BEVERAGE ON PREMISES
Food and Beverage not purchased from The River Club (with the exception of a wedding
cake or specialty cake) will not be permitted on club premises. No alcoholic beverages may
be brought to, served or consumed on the Club premises except through regular club
channels. Sales of intoxicating beverages will be in accordance with state and federal
regulations. “Shots” of alcoholic beverages are not permitted under any conditions.
Services of alcohol will not continue for a period longer than four (4) hours.
INDEPENDENT VENDORS
All outside vendors are responsible for their own products and/or deliveries, and will be
accepted into the Club premise no earlier than two hours before your scheduled event start
time. Independent Vendors must communicate only through Club management, and follow
all River Club policies at the discretion of management. The Club does not permit the
affixing of signs, posters, banners or decorations of any sort on the walls, floor or ceiling of
rooms. The cost of labor, repair and/or replacement will be passed onto the client. All
Outside Vendors are required to strike all equipment no later than 60 minutes following each
event.
AUDIO VISUAL EQUIPMENT
The Club’s Event Manager can assist you by arranging audio visual equipment for your
event, with prior notice. The charges for this equipment, when applicable, will be charged to
your event.
LIABILITY
The River Club does not assume responsibility for the damage or loss of any merchandise or
articles brought into the club or any item left unattended. Host is responsible for any and all
damage, theft or breakage that they, their guests or vendors cause.
ATTIRE
Business Dress or Business Casual is required; appropriate denim is allowed. Hats, Shorts
and Athletic attire do not comply with the Club’s dress code. Please direct further questions
to your Event Manager.
MEDIA
The Club’s premises shall not be used for public forum or other similar purposes. Media
coverage and interviews, exhibitions, or photography in any area of the Club are strictly
prohibited without specific written approval. Personal photography, audio-visual or other
similar equipment may be permitted only in the private rooms on the condition that same is
in good taste and that other guests of the Club are not disturbed.
WEDDING FOOD & BEVERAGE MINIMUM GUIDE
The River Club does not charge a rental fee for Reception locations; however, food and beverage minimums
must be observed. All minimums listed here reflect evening events and do not include tax and gratuities.
Should you need daytime event charges, please ask your Event Manager.
Event Space
Maximum
Banquet
Attendance
(Seating for all guests)
Food & Beverage
Minimum
Charge
Entire Club
350
$21,000
Entire 35th Floor
250
$10,500
River Ballroom
River 1
River 2
River 3
200 (160 w/ DF)
60
40
60
$7,000
$2,100
$1,400
$2,100
Florida Ballroom
Florida 1
Florida 2
Florida 3
150 (110 w/ DF)
60
30
40
$5,250
$2,100
$1,050
$2,100
Ortega Room
60
$2,100
All wedding ceremonies are subject to a $600.00 Service Fee plus tax.
Private Room for Wedding Ceremony
Ceremony in the Florida Room with Reception in the River Room
Maximum Seating of 150 guests for a Ceremony
*Sunday Events – Please contact the Event Sales Team for more information
Plated Menus
ALL ENTREES INCLUDE:
Domestic and European Cheeses elegantly displayed with Local and
Tropical Fruits and Berries, Sliced Baguette and assorted Crackers
Choice of Three Butler Passed Hors d’oeuvres during the Cocktail Reception
River Club Gourmet Salad - Organic Field Greens, Radicchio, Frisée and Spinach with Roma
Tomatoes, Carrot Curls and European Cucumbers and finished with a Raspberry Vinaigrette
Chef’s Selection of Seasonal Vegetable & Starch
Freshly Baked Rolls & Butter
Tableside Coffee & Tea Service
Complimentary Champagne Toast
MEDITERRANEAN CHICKEN
Marinated in Extra Virgin Olive Oil, Italian Basil & Sundried Tomatoes
TILAPIA
Pan Seared Tilapia with a Mango & Chive Salsa, Olive Oil and Red Wine Vinaigrette
FILET OF BEEF TENDERLOIN WITH BLACK TRUFFLE SAUCE
Eight ounce Beef Tenderloin seared with an Herb Oil, Served with Au Jus
FILET MIGNON AND LEMON GRASS SHRIMP
A four ounce Petite Filet Mignon with Potato Crisps and Merlot Demi Glaze with Three Lemon
Grass Marinated Shrimp accented by Fresh Basil,
Olive Oil and Citrus Cream
CERTIFIED ANGUS BEEF FILET MIGNON & OCEAN CATCH DU JOUR
Four ounce Filet Mignon and Four ounce Fresh Catch with Chef’s Choice of Preparation and
Sauces
Buffet Selections
BUFFETS INCLUDE:
Domestic and European Cheeses elegantly displayed with Local and
Tropical Fruits and Berries, Sliced Baguette and assorted Crackers
Choice of Three Butler Passed Hors d’oeuvres during the Cocktail Reception
Freshly Baked Rolls & Butter
Tableside Coffee & Tea Service
Complimentary Champagne Toast during Dinner
ST. JOHN’S
DINNER BUFFET
RIBAULT DINNER BUFFET
Soup of the Day
Soup of the Day
Couscous Salad with Roasted Bell Pepper,
Raisins and Lemon-Mint Vinaigrette
Hearts of Romaine, Caesar Dressing
and Asiago Croutons
Organic Mixed Field Greens Salad
with Grilled Portobello Mushrooms
with Assorted Homemade Salad Dressings
Cucumber and Vine Ripe Tomato Salad
with Basil Vinaigrette
Grilled Salmon with Lemon-infused Olive
Oil
Grilled Chicken Breast, Tomatoes, Black
Olives and Marsala Wine Sauce
Oven Roasted Red Bliss Potatoes
Vegetable Medley
Sea Bass with Tomato Concasse
New York Steaks, simply grilled with
Merlot Demi-Glace
Grilled Chicken Breast with Balsamicmarinated Tomatoes and Portobello
Mushrooms
Roasted Yukon Gold Potatoes with
Rosemary and Garlic
Seasonal Vegetables
Hors d ’Oeuvres Receptions
PACKAGE I
Choice of Four Butler Passed Hors d’oeuvres during the Cocktail Reception
Chef Attended Stations
Complimentary Champagne Toast
Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon
CHEESE & FRUIT DISPLAY
Domestic and European Cheeses elegantly displayed with Local and Tropical Fruits and Berries,
Sliced Baguette and Assorted Crackers
CAESAR SALAD STATION
Crisp Romaine Hearts hand tossed with Garlic Herb Sourdough Croutons,
Freshly Grated Parmesan Reggiano Cheese and Caesar Dressing
PASTA STATION WITH GRILLED CHICKEN
Fresh Penne and Tortellini Pastas
Marinara Sauce
Caramelized Vidalia Onion Alfredo
Served with grated Parmesan Cheese, Spicy Olives, Roasted Peppers,
Fresh Herbs and Homemade Garlic Bread
CARVING STATION
Carving Station includes Freshly Baked Rolls
HERB SEARED SIRLOIN
Served with Whole Grain Mustard and Cajun Mayonnaise
A 20% service charge and 7% sales tax will be added to all food and beverage sales
PACKAGE II
Choice of Four Butler Passed Hors d’oeuvres during the Cocktail Reception
Chef Attended Stations
Complimentary Champagne Toast
Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon
ITALIAN ANTIPASTO DISPLAY
Salami, Prosciutto, Mozzarella, Marinated Artichoke, Zucchini,
Yellow Squash, Roma Tomatoes and Provolone Cheese with Italian Bread
MASHED POTATO STATION
Yukon Gold, Idaho, Sweet Potatoes, and Olive Crushed Red Potatoes
With Mushroom Gravy, Cheddar Cheese, Boursin Cheese,
Broccoli, Sour Cream, Chives, Baby Shrimp, Bacon, Butter,
Brown Sugar and Pecans
MARYLAND STYLE CRAB CAKE STATION
Crab Cakes made with Jumbo Lump Crabmeat accented by Fried Green Tomatoes,
Louisiana Cream Sauce and Remoulade Sauce
STEAK AU POIVE STATION
Miniature Certified Angus Beef Tenderloin flamed tableside with Cognac and
Cracked Black Pepper Sauce
A 20% service charge and 7% sales tax will be added to all food and beverage sales
PACKAGE III
Choice of Four Butler Passed Hors d’oeuvres during the Cocktail Reception
Chef Attended Stations
Complimentary Champagne Toast
Hot Tea & Coffee Station with Whipped Cream, Chocolate Shavings & Cinnamon
CHEESE & FRUIT DISPLAY
Domestic and European Cheeses elegantly displayed with Local and Tropical Fruits and Berries,
Sliced Baguette and assorted Crackers
PASTA STATION
Fresh Penne and Tortellini Pastas
Marinara Sauce
Caramelized Vidalia Onion Alfredo
Served with grated Parmesan Cheese, Spicy Olives, Roasted Peppers,
Fresh Herbs and Homemade Garlic Bread
BAY SHRIMP PROVENCAL
with Fresh Tomatoes, Garlic and Linguini with Basil Cream Sauce
CARVING STATIONS
Carving Station include Freshly Baked Rolls
Horseradish and Garlic Crusted Tenderloin of Beef
Served with Cajun Mayonnaise
Oven Roasted Whole Tom Turkey
Served with Cranberry Mayonnaise and Dijon Mustard
A 20% service charge and 7% sales tax will be added to all food and beverage sales
HORS D’OEUVRES
Bruschetta Fresca
Roasted Pork Medallions with Homemade Mango Chutney on Toasted Baguette
Portobello Mushroom Tapenade
Prosciutto and Tomato on Garlic Crostini
Curried Chicken Salad and Raisin Tartlet
Assorted Mini Quiches
Shrimp Gazpacho Shooter
Spinach and Feta Cheese in Flaky Phyllo Pastry
Monte Cristo
Shrimp Casino
Asparagus Wrapped in Phyllo
Caramelized Onions and Gruyere Cheese in Brioche
Beef or Chicken Satays with Ponzu Sauce
Panko Crusted Brie with Tomato Coulis
Blackened Scallop with Red Pepper and Cilantro
Gulf Shrimp and Chili Horseradish
Bacon-wrapped Sea Scallop with Creamed Horseradish
Beef Wellington
Coconut Shrimp with Sweet Plum Sauce
Brie & Fresh Tomatoes en Croute
Edamame Spring Rolls
Kobe Beef Sliders with American Cheese & Caramelized Onions
Coconut and White Sesame Seed Chicken Nassau
Sautéed Mini Crab Cakes with Remoulade Sauce
Blackened Beef Tenderloin on Sourdough Crostini with Cilantro Mayonnaise
Sesame Tuna Tartar on Pickled Cucumber
Lollipop Lamb Chops with Au Jus
Lobster Medallion on Sourdough Crostini with Caviar
A 20% service charge and 7% sales tax will be added to all food and beverage sales
ADDITIONAL DISPLAYS AND STATIONS
The following items may be substituted in the aforementioned packages.
*Per person pricing is subject to change based on selections*
CRUDITÉS
A colorful array of Garden Fresh Vegetables
with Blue Cheese Dip
ANTIPASTO
Salami, Prosciutto, Mozzarella,
Marinated Artichoke, Zucchini,
Yellow Squash, Roma Tomatoes and
Provolone Cheese with Italian Bread
FLAT BREAD
~Basil, Roma Tomato, Olive Oil & Asiago
~Portobello Mushrooms, Shallots,
Mozzarella & Aged Balsamic Syrup
~Mayport Shrimp, Scallions &
Fresh Mozzarella White Sauce
~Pancetta, Tomatoes, Olive Oil, Prosciutto,
Oregano & Pecorino Cheese
SLIDERS
(Serves 4 pieces per person)
Kobe Beef, BBQ Pulled Pork and
Honey Fried Chicken
RC Blue Cheese House Chips and
Assorted Condiments
TAPAS
Marinated Olives, Feta Cheese, Hummus,
Pita Crisps, Bruschetta, Grilled Asparagus,
Mushrooms, Fresh Avocado Salad,
Shrimp Pesto, Calamari and
Beef Tenderloin Satays
SUSHI
Assorted Sushi Rolls to Include: Tuna,
Salmon, Crab, Pickled Ginger, Wasabi,
Soy, Ponzu, Chili and Shrimp Sauces
RISOTTO
Portobello Mushroom with sautéed Chicken
CHILLED SEAFOOD
Fresh Jumbo Shrimp:
(Market Price)
Oysters on the Half Shell:
(Market Price)
Snow Crab Claws:
(Market price)
Served on a Bed of Ice with Spicy Mustard,
Remoulade Sauce, Cocktail Sauce and
Lemon Wedges
BAKED FRENCH BRIE EN CROUTE
(Serves 30 people)
Toasted Almonds, Honey, Fresh Berries and
French Baguette Rounds
SPINACH & BOURSIN CHEESE
SALMON BAKED IN PUFF PASTRY
(Serves 40 people)
Served chilled and sliced with Dill Remoulade
and Red Onion Chutney
ROASTED BEEF TENDERLOIN
(Serves 25 people)
Sliced and served room temperature with
Cajun Mayonnaise
CAESAR SALAD
Crisp Romaine Hearts hand tossed with
Garlic Herb Sourdough Croutons,
Freshly Grated Parmesan-Reggiano Cheese
and Caesar Dressing
LOCAL SHRIMP & GRITS
Sautéed with Tomatoes, Garlic and Scallions
served with side of Creamy Grits with Bacon,
Andouille Sausage, Chives, Cheddar Cheese,
and Parmesan-Reggiano Cheese
ASIAN STIR FRY
Stir-Fried Vegetables and Lo Mein Noodles
sautéed with Teriyaki Hoisin Sauce
A 20% service charge and 7% sales tax will be added to all food and beverage sales
CARVING STATIONS
Portion size is based on 2 – 3 oz. per person. Carving Stations include Freshly Baked Roll.
We proudly serve Certified Angus Beef® products
ROASTED PORK TENDERLOIN
(Serves 25 portions)
Stewed Cabbage, Grain Mustard and Apple Demi-Glaze
SWEET HONEY GLAZED PIT HAM
(Serves 40 portions)
Dijon Mustard and Garlic Aioli
SPINACH & BOURSIN CHEESE SALMON BAKED IN PUFF PASTRY
(Serves 40 portions)
Dill Remoulade and Red Onion Chutney
DOMESTIC RACK OF LAMB
(Serves 10 portions)
Rosemary, Extra Virgin Olive Oil and Mint Jelly
**Add Chef’s Choice of Fresh Seasonal Vegetable Medley to any Station: $4.00 per person**
A 20% service charge and 7% sales tax will be added to all food and beverage sales
BEVERAGE SELECTIONS
All liquor and wine is charged per measured 10th of the bottle based on consumption. A hosted bar
must be set for parties of 20 or more. A $250.00 plus tax and gratuity beverage spending minimum
must be met, or the difference charged accordingly for private bar set up and staffing.
PRODUCT
Vodka
Gin
Rum
Spiced/Dark Rum
Bourbon
Blend
Scotch
Single Malt
Tequila
DELUXE
Smirnoff
Bombay
Myer’s Platinum
Cruzan 9 Spiced
Jim Beam
Canadian Club
Johnny Walker Red
Camarena
PREMIUM
Stoli
Tanqueray
Bacardi Silver
Captain Morgan
Jack Daniels
Crown Royal
Dewar’s
Glenfiddich 12
Camarena
SELECT
Ketel One
Nolet’s Gin
Bacardi Silver
Bacardi Oakheart
Bulleit
Crown Reserve
Chivas Regal
Glenmorangie
Milagro
HOUSE WINES BY DISCOVERY
Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and Pinot Grigio
House Champagne (per bottle)
Domestic Beer
Imported Beer
Assorted Sodas
Bottled Water
Assorted Juices (per gallon)
Starbucks Regular & Decaf Coffee
Hot Tea
CASH BAR
Cash Bars are subject to the above mentioned $250.00 beverage spending minimum before tax and
gratuity. A cashier’s fee of $15.00 per hour will be incurred on all cash bars.
HOUSE
HOUSE WINE
IMPORTED BEER
PREMIUM
DOMESTIC BEER
ASSORTED SODAS
DELUXE
BOTTLED WATER
A 20% service charge and 7% sales tax will be added to all food and beverage sales
