Skip to main content

Catering

THE ERICKSON ALUMNI CENTER AT STATLER WILSON  COMMONS

 *For a full list of menu options, we invite you to contact us here.

** The Erickson Alumni Center cannot ensure that the menu items listed below do not contain ingredients that may cause an allergic reaction. Foods containing dairy, egg, nut, wheat, and shellfish are processed in our kitchen and the factories that supply our ingredients.

Breakfast Buffets

All served & buffet breakfasts come with coffee (decaf available), hot assorted herbal teas, juice and water.

American
Fresh seasonal cut fruit, assorted gourmet pastries, rolls, muffins, breakfast breads, butter and fresh preserves. 

Tapas Style Breakfast Reception
Assorted mini quiches, mini breakfast sliders, pastrami smoked salmon with citrus cream, mini toast points, mini banana French toast with chocolate drizzle, yogurt parfait shooters layered with fresh fruit and granola, chocolate covered strawberries, mini cream puffs, eclairs and brownie/muffin bites.

American Healthy Start
Assorted whole grain bagels with cream cheese, bran fruit and nut muffins, low-fat fruit yogurts with granola, warm cinnamon oatmeal and fresh seasonal cut fruit

Mountaineer Breakfast Buffet
Salsa draped scrambled eggs, applewood smoked bacon, maple sausage links or country style ham, home-fried potatoes, breakfast breads, danishes, butter and preserves, and fresh cut fruit.

Chef Stations


  • Waffle
  • Omelet
  • Buffet Enhancements: Add on your favorites like fresh baked biscuits with country sausage gravy or cheese blintzes with fresh berry compote!

Lunch Buffets

All buffets are $15 per person and served with coffee (decaf available), iced tea, and iced water. Available 11am-2pm. Minimum of 25 people.

 Taste of Italy Pasta Bar

Three pastas with classic Alfredo, roasted red pepper cream, and homemade marinara sauces, meatballs, grilled balsamic chicken, caprese salad, mixed green salad with black olives, peperoncini, red onion, romano and balsamic dressing, mini breadsticks, and chef’s choice desserts

 

Baked Potato & Salad Bar

Russet oven baked potatoes with choice of toppings including: homemade chili, cheese, steamed broccoli, cauliflower, sour cream, homemade bacon bits, and chives served with our Erickson house salad, choice of dressings, baked artisan rolls, and chef’s selection of healthy dessert choices

 

Mountaineer Game Day

Thick and thin crust pizzas in both meat and vegetarian varieties, jumbo hot dogs, bourbon barbecue and garlic butter wings served with blue cheese, celery, and carrots, mixed green salad with black olives, peperoncini, red onion, romano and balsamic dressing, and chef’s dessert sampler

 

West Virginia Homestyle

Yankee pot roast with simmered root vegetables, creamed chicken and sawmill biscuits, red-skinned mashed potatoes, bourbon glazed carrots, chop house salad with bacon bits and chopped egg, and dessert sampling of chef’s favorite West Virginia treats


Wrap Assortment

Vegetarian, chicken, ham and Swiss, turkey, bacon, and cheddar, homemade potato chips, Erickson house salad with dressings, vegetable pasta salad with herb vinaigrette, and chef’s selection of desserts

 

Mountaineer Picnic

Grilled Black Angus burgers, jumbo all-beef hot dogs, barbecue beans, red-skinned potato salad, bread and butter pickles, husk-roasted silver queen corn, and chef’s choice desserts

 

Southern Country

Crispy buttermilk fried chicken, barbecue pulled pork  with fresh cornmeal crusted rolls, three cheese macaroni, Carolina coleslaw, garden house salad with dressings, and chef’s choice dessert station of southern sweets

 

Deluxe Salad Bar

Cajun grilled chicken breast, filet of sirloin, ranch fried potatoes or sweet potato fries, mixed greens with all accompaniments, sun-dried tomato vinaigrette, peppercorn ranch and white peach balsamic dressings, rolls, butter, and chef’s choice desserts

 

Market Deli

Chef’s soup of the day, Erickson house salad with dressings, fresh vegetable spring pasta salad, gourmet deli meats and cheeses with all accompaniments, artisan breads, rolls, wraps, baguettes, homemade potato chips, and chef’s choice desserts

Boxed Lunches

All boxed lunches served with crispy leaf lettuce, sliced tomatoes, chips, fresh fruit, chef’s choice gourmet cookie, and bottled water or soda. Available 10am-2pm. Priced per person.

 Upgrades

 Sandwiches

 Godfather Grinder

Capicola, pepperoni, Genoa salami, black oak ham, and provolone topped with olive relish on an Italian baguette

Shaved Roast Beef and Swiss

Peppercorn crusted beef, Swiss cheese, and horseradish mayo on a ciabatta roll

Turkey Cran Peno

Oven roasted turkey breast, cucumbers, and Swiss cheese on thick cut cranberry walnut bread with cranberry dijon relish

Cuban Steak

Citrus marinated flat iron steak on a baguette with sliced ham, Havana black bean pesto, cilantro, and fresh red pepper

Caprese Baguette

Fresh mozzarella marinated in herb vinaigrette, sliced roma tomato, baby arugula, marinated purple onions, and yellow peppers on a multigrain baguette

Stacked Portobello Mushroom

Marinated portobello mushrooms, roasted red peppers, and grilled zucchini with roasted garlic aioli on an herbed ciabatta roll

 Wraps

 Buffalo Blue Cheese Wrap

Marinated grilled chicken in buffalo sauce topped with provolone, lettuce, tomato, and creamy blue cheese  spread

Turkey Bacon Cheddar Wrap

Oven roasted turkey breast, applewood smoked bacon, and cheddar in a garlic herb wrap with sun-dried tomato aioli

Thai Steak Wrap

Thinly sliced Asian marinated top sirloin with Asian vegetable slaw and peanut sauce wrapped in a spinach tortilla

Vegetarian Wrap

Grilled portobello mushrooms, onions, roasted red peppers, and red pepper hummus in a garlic herb wrap

Salads

 Club

Julienne strips of pepper crusted turkey, honey ham, apple- wood smoked bacon with sharp cheddar and Monterey Jack cheeses over crisp field greens and your choice of dressing

Sesame Chicken Salad

Chilled flat noodles tossed with celery, carrots, green onions, chopped fresh spinach, sliced chicken breast, and a sesame ginger dressing topped with toasted sesame seeds

Barbecue Chicken Salad

Chopped mixed greens topped with black beans, sweet  corn, crispy corn tortilla chips, pepper jack cheese, tomatoes, scallions, and chopped barbecue chicken served with ranch dressing

Classic Caesar Salad with Chicken or Shrimp

Your choice of marinated chicken or shrimp, romaine, sourdough croutons, and shaved Asiago with Caesar dressing

Steak Fajita Salad

Carnita steak marinated in red chili on a bed of mixed  greens, avocado, red and yellow bell peppers, purple onion, tri-colored tortillas, and a ginger lime dressing

Spinach Salmon Salad

Poached salmon on a bed of spinach, candied pecans, red onion, sliced egg, and Granny Smith apples with vinaigrette dressing

Ahi Tuna Niçoise

Fresh tuna grilled rare with hard-boiled eggs, tomato, Kalamata olives, potatoes, and green beans tossed in a niçoise dressing with mixed baby greens

Greek Salad

Mixed greens topped with tomato, cucumber, avocado, feta cheese, marinated artichoke hearts, Kalamata olives, and peperoncini with lemon vinaigrette dressing

Poached Pear and Blue Cheese Salad

Mixed greens topped with blue cheese crumbles, dried cranberries and walnuts, served with a Port Wine vinaigrette

Served Lunches

Served with artisan rolls, house salad or soup, coffee (decaf available), iced tea, and iced water. Available 10am-2pm. Priced per person.

Almond Crusted Boneless Chicken  Breast

With warm honey mustard and herb roasted, tri-colored baby potatoes and choice of vegetable

 Sesame Crusted Chicken

With teriyaki vinaigrette, wasabi cream, and pickled ginger served with fried rice and stir-fry vegetables

 Maryland Crab Cake

Jumbo lump crab cake served with fresh herbs, Old Bay remoulade sauce, paired with barley risotto and choice of vegetable

 Southern Style Creamed Chicken and Biscuits

 Fresh baked biscuit and red-skinned mashed potatoes with white meat chicken in a pan gravy with choice of vegetable

 Pepper Crusted Top Angus

Slow roasted pepper crusted top round of Angus beef, sliced thin with red-skinned potatoes, portobello and grilled onion demi-glace, and choice of vegetable

Chicken Bruschetta

Parmesan crusted chicken breast with fresh bruschetta tomatoes with parmesan risotto and choice of vegetable

 Medallions of Pork

Herb crusted medallions of pork, pork au jus, tri-colored oven roasted baby potatoes, and choice of vegetable

Treats and Sweets

 Displays

Aloha Break

Fruit kabobs with tropical Chantilly cream, assorted macaroons, white chocolate macadamia cookies, and

 Chocolate Indulgence

Chocolate dipped strawberries and pretzels, fudge chocolate brownies, and rocky road cookies

 Healthy Snack Shack

Roasted red pepper hummus with pita chips, assorted cut vegetables, and homemade trail mix with mini dark chocolate chips

 Tailgater

Pepperoni rolls, mini burgers, corn dogs, and homemade potato chips with onion ranch dip

Seventh Inning Stretch

Jumbo soft pretzels, dijon mustard dip, pecan and caramel corn, and assorted candy bars

 South of the Border

Fresh guacamole, Santa Fe black bean salsa, tri-colored tortillas, and fresh vegetable crudités

 Fun Fondue

Sliced Granny Smith apples and shortbread wafers with warm caramel fondue, and soft pretzel sticks with warm queso fondue and mustard dip

 Tuscan Garden

Italian relish tray with Kalamata olives, roasted peppers and peperoncini, assorted cheeses, pepperoni, sun-dried tomato pesto dip, and garlic herb crostinis


 Buffets

COUNTRY HOMESTYLE

 ENTRÉES *Choose three

 Yankee pot roast with simmered root vegetables

English Breaded Whitefish

Traditional stuffed chicken in supreme sauce

Three cheese spinach ravioli with classic Alfredo or marinara

 Meatloaf with barbecue gravy

SALADS

Erickson house salad with goat cheese, candied pecans, and selection of dressings | Sour cream potato salad | Fresh fruit salad with citrus dressing

SIDES

Yukon Gold mashed potatoes  |  Green bean casserole

 DESSERTS

Caramel apple pie  |  Chocolate layer cake

 *Served with buttermilk biscuits


HAWAIIAN LUAU

 ENTRÉES *Choose three

 

Slow roasted apple cider and ginger pork loin 

Jerk marinated beef kabobs

Coconut shrimp with mango dipping sauce 

Grilled mahi mahi with citrus salsa

Grilled spicy Caribbean lime chicken breast

SALADS

Mixed green salad with dried cranberries, Mandarin oranges, and toasted almonds with ginger soy dressing

| Fresh citrus ambrosia salad | Maui pasta salad with seasonal vegetables, cilantro, and sesame dressing

SIDES *Choose two

Roasted macadamia nut rice pilaf | Roasted sliced sweet potatoes with brown sugar butter | Herb roasted tri-colored baby potatoes  |  Cilantro lime rice pilaf |  Mushroom risotto

*Choose one

Bourbon glazed carrots   |  Stir-fry vegetables

DESSERTS

Coconut layer cake  |  Macadamia nut cookies

 *Served with artisan rolls


SICILIAN

 ENTRÉES *Choose three

 Chicken romano with lemon and parmesan Chicken bruschetta

Portobello mushroom ravioli with roasted red pepper cream 

Rosemary infused braised roast beef

Meat lasagna Rustic Italian cod

Italian sausage with fire roasted peppers and onions

SALADS *Served with breadsticks

Caprese salad with buffalo mozzarella, fresh basil, and balsamic drizzle | Classic Italian salad with black olives, red onion, peperoncini, and romano | Creamy penne pasta with seasonal vegetables

SIDES *Choose one

Parmesan risotto  |  Cheddar mashed potatoes

*Choose one

Eggplant parmesan in tomato basil sauce | String beans in fresh herbs and roasted garlic  |  Squash medley

 DESSERTS

Tiramisu  |  New York style cheesecake with fresh berries 

 


APPALACHIAN   SMOKEHOUSE   GRILL

 ENTRÉES *Choose three

 

Black Angus ground sirloin burgers 

Cedar smoked salmon

Smoked sliced beef brisket, pommery mustard dip Pork chops

Yuengling barbecue baby back ribs

Pork Chops 

Bone-in chicken with Jack Daniel’s dipping sauce

SALADS *Served with jalapeño corn muffins

Grilled Caesar salad  |  Red-skinned potato salad  |  Chop house salad with Romaine and iceberg lettuce, chopped egg, and bacon bits

 SIDES *Choose two

Baked hobo beans with ground chuck and molasses

| Herb roasted sliced potatoes  |  Baked sweet potatoes with cinnamon butter | Salt-rubbed baked russet potatoes

*Choose one

Balsamic marinated grilled vegetable kabobs

|  Husk roasted sweet corn on the cob

 DESSERTS

Chocolate brownies | Grilled honey peaches |   Key lime pie


MOUNTAINEER & THE MARINER

 ENTRÉES *Choose three

 Almond chicken with dijon mustard sauce 

Pork loin medallions with pork au jus 

Coconut shrimp

Maple salmon with cinnamon butter

 Black Angus top sirloin tips with burgundy demi-glace 

Shrimp and crab stuffed filet of sole with lemon 

Proscuitto and spinach steak roulade

Chicken bruschetta

 Miso grilled flank steak with merlot demi-glace 

Old Bay shrimp scampi

SALADS *Choose two, served with artisan rolls

Summer house salad with mixed greens, Mandarin oranges, dried cranberries, and toasted almonds  |  Fresh fruit salad with citrus dressing | Erickson house salad with mixed greens, goat cheese, and candied pecans | Chop house salad with mixed greens, diced eggs, and homemade bacon bits

 SIDES *Choose two

Rice pilaf:  Classic or Black  |  Risotto: Parmesan, mushroom, sweet pea, or corn | Mashed potatoes: Yukon Gold, red-skinned, or white cheddar | Baked sweet potato with cinnamon honey butter | Salt-rubbed Idaho baked potato | Tri-colored herb roasted baby potatoes | Stone ground cheese grits | Potato croquettes | Five cheese macaroni  |  Potato gnocchi  | Dauphinoise potatoes

*Choose one

Bourbon glazed baby carrots  |  Brussel sprouts provençal

| Grilled asparagus with lemon herb butter | Julienned seasonal vegetables | Squash medley | Italian green beans with roasted red peppers  |  Roasted vegetable

ratatouille  |  Green pea succotash

 DESSERTS *Choose two

Tiramisu | Crème brûlée | Cheesecake with fresh berries and cream | Chocolate tuxedo bomb | Assorted gourmet bread puddings 

 

 Served Entrées

Served with your choice of salad, starch and vegetable (or chef recommended sides), as well as artisan rolls, coffee (decaf available), iced tea, and iced water. Available 3-8 pm. Three choice entrée maximum. Priced per person.

 Salads

Erickson House  Mixed greens, goat cheese, candied pecans, tomatoes, and  carrots

Chop House  Iceberg and romaine lettuce, diced eggs, bacon, tomatoes, and  cucumbers

 Poultry

 Almond Crusted Boneless Chicken  Breast

With warm honey mustard

Sesame Crusted Chicken

With teriyaki vinaigrette, wasabi cream, and pickled ginger served with fried rice and stir-fry fresh vegetables

Chicken Bruschetta

Parmesan crusted chicken breast with fresh bruschetta tomatoes

Pan Roasted Chicken Breast

Prosciutto wrapped chicken breast stuffed with goat cheese, blue corn grits, braised mustard greens, and lemon thyme infused jus

Chicken Coq Au Vin

Roasted chicken braised in red wine with pearl

onions, roasted tomatoes, mushrooms, and bacon  lardon

Chicken Oscar

Pan seared chicken breast with jumbo lump crab meat and béarnaise sauce

Barbecue Duck Breast

Molasses barbecue sauce, jalapeño cornbread, marinated red onion, and arugula


Seafood 

Cedar Planked Salmon

Maple and brown sugar cured salmon filet with cinnamon herb butter

Chili-Rubbed Mahi Mahi

With pineapple mango salsa, herbed orzo, and stewed tomatoes

Sicilian Stuffed Filet of Salmon

Stuffed with sundried tomatoes, spinach and portobello mushrooms with a lemon wine sauce

Maryland Style Crab Cakes

Jumbo Lump Crab Cakes finished with a remoulade sauce

 

Duets

 Petite 3 oz. Filet of Sirloin and Cedar Planked Maple Salmon 

Petite 3 oz. Black Angus Filet and Maryland Style Crab Cakes


Beef, Pork and Lamb

 Boneless Braised Beef Short  Ribs

With mushroom onion demi-glace

Sirloin Steak Diane

10 oz. sirloin with shiitake mushrooms, garlic, shallots, and cabernet brandy demi-glace

Hanger Steak

8 oz. hanger steak rubbed with coffee and chili, served with chimichurri sauce

Prime Rib

12 oz. herb-crusted and slow roasted prime rib served with horseradish cream or au jus

Black Angus Filet Mignon

8 oz. filet with a portobello mushroom and red onion demi-glace

New Zealand Dijon Crusted Rack of Lamb

Finished with a rosemary garlic reduction

Pork Osso Buco

Southwest dry-rubbed, slow braised, bone-in pork shank

Pork Strip Steak

Marinated and served with a bourbon brown sugar demi-glace

 Sicilian Stuffed Filet of Salmon

Stuffed with sundried tomatoes, spinach, and portobello mushrooms with a lemon wine sauce

Maryland Style Crab Cakes

Jumbo lump crab cakes finished with a remoulade sauce


Vegetables

 

Bourbon glazed baby carrots  |  Brussel sprouts provençal

| Grilled asparagus with lemon herb butter | Julienned seasonal vegetables | Squash medley | Italian green beans with roasted red peppers | Green pea succotash | Roasted vegetable ratatouille


Starches

 

Classic or black rice pilaf |  Five cheese macaroni  |  Baked sweet potato with cinnamon honey butter |  Salt-rubbed Idaho baked potato  |  Tri-colored herb roasted baby potatoes

| Potato gnocchi | Stone ground cheese grits | Potato croquettes  |  Dauphinoise potatoes

Risotto: Parmesan, mushroom, sweet pea, or corn

 Mashed potatoes: Yukon Gold, red-skinned, or white cheddar


 SALAD UPGRADE

Summer Salad Mixed greens, Mandarin oranges, dried cranberries, and roasted almonds

Tomato & Cucumber Salad Red onion, basil, and balsamic vinaigrette drizzle

 The Wedge Hearts of iceberg lettuce, beefsteak tomatoes, bacon, and crumbled blue cheese

 Spinach Salad Baby spinach, chopped mushroom, egg, red onion, and warm bacon dressing

SOUPS

Italian wedding  |  Italian sausage and bean  |  Butternut squash bisque | French onion with Roquefort crouton | Italian tomato bisque  |  Stuffed pepper  |  Burgundy beef barley

| Loaded baked potato | Littleneck clam chowder | Roasted corn and she crab bisque |  Maine lobster bisque

DESSERTS

 Fresh baked pies and cakes  |  Chocolate mousse with berries  |  Fresh berry compote |Gourmet bread puddings | Tiramisu | Crème brûlée |  Cheesecakes with fresh berries and cream  |  Specialty gourmet cakes and pies  |  Chocolate tuxedo bomb  |  Dessert duets

 

Five Course Tasting Menu

A unique and adventurous dining experience! Your guests will enjoy a five course meal comprised of specialty dishes selected by our chef, with a focus on local and seasonal ingredients. Expect complex and fascinating dishes and  flavors.

First Course

SMOKIN’ SHRIMP ANTIPASTO

 

SECOND COURSE

OLIVE-ROASTED CHILEAN SEA BASS IN THE STYLE OF NICOISE

 

THIRD COURSE

FRENCH ONION BRAISED BEEF SHORT RIB CANNELONI WITH TALEGGIO  CHEESE

 

FOURTH COURSE

BEEF TENDERLOIN ON POTATO-MUSHROOM RISOTTO AND PORCINI SAUCE

 

FIFTH COURSE

PEAR AND CRANBERRY TART WITH ROSEMARY SORBET AND BLUE VEIN ANGLAISE

 *Sample Menu

Hors D'Oeuvres  

 WARM

  • Brie en croute
  • Italian tomato basil soup shooters and mini grilled cheese wedges
  • Ratatouille vegetable tart Vegetable pot stickers Spanakopita
  • Portobello and sundried tomato purse Asian short rib pot pie
  • Pulled pork in cornbread tart Fontina chicken bites
  • Thai peanut and chicken satay
  • Bacon wrapped salmon with bourbon sauce BBQ shrimp and grits in a bacon crisp
  • Baked brie with brown sugar and roasted almonds
  • Sliders: Southern fried chicken on a biscuit, pulled pork or Black Angus burgers
  • Wings: BBQ, garlic, or buffalo (boneless or regular)
  • Meatballs with barbecue, sweet and sour, Italian, or Swedish sauces
  • Reuben puffs
  • Sirloin with gorgonzola skewer wrapped in bacon Sliced stromboli
  • Buffalo chicken spring roll
  • Chicken Cordon Bleu in puff pastry
  • Coconut shrimp with Chambord dipping sauce Crabmeat stuffed mushrooms
  • Lobster empanadas
  • Seafood purses stuffed with scallops, shrimp, and crab Italian sausage stuffed baby portobellos
  • Blackened tenderloin medallions, horseradish cream Baked Oysters Rockefeller

COLD

  • Antipasto kabob with mozzarella
  • Asiago and prosciutto wrapped asparagus Classic or portobello bruschetta
  • Deviled eggs with black olives and capers
  • Shrimp cocktail or crab claws with Bloody Mary cocktail sauce
  • Assorted gourmet sliders: roast beef with blue cheese and caramelized onions, chicken salad, smoked turkey with sundried tomato aioli, and honey ham with dijon mustard

DIPS

WARM

  • Buffalo chicken dip served with pita chips
  • Lobster queso dip or Maryland crab dip with crostinis 
  • Spinach and artichoke dip served with tri-colored tortillas

COLD

  • Fresh guacamole with tri-colored tortillas 
  • Roasted red pepper hummus with pita chips 
  • Santa Fe black bean salsa with tri-colored tortillas
  • Shrimp and watermelon ceviche Baked Oysters Rockefeller
  • Balsamic watermelon cubes  *seasonal
  • Fruit kabobs
  • Deluxe fruit display with Chantilly cream, vegetable display (selection of 9 vegetables), or domestic cheeses
  • Smoked salmon roses
  • Smoked trout with dill hollandaise

 

 DESSERTS 

Assorted dessert shooters: tiramisu, chocolate mud pie, raspberry, and orange cream

Assorted mini gourmet brownie bites Assorted mini gourmet cheesecakes

Assorted petit fours: choice of “Chocolate Lovers”, “Coffee Lovers”, or “Royal”

Chocolate covered strawberries


PACKAGES

For more information on Packages, Enhancements and other catering options we provide, please contact us here. 

POLICIES

The Erickson Alumni Center is licensed by the State of West Virginia to sell alcoholic beverages on the premises. To ahere to those State guidelines, no beverage of any type may be brought on to the premises. If alcoholic beverages are to

be served on the premises, the alcoholic beverage license requires that only The Erickson Alumni Center purchase the alcoholic beverages from a licensed vendor and The Erickson Alumni Center employees or their assignees (i.e. servers and bartenders) dispense the alcoholic beverages.

Our alcoholic beverage license requires us to: request proper questionable age); refuse alcoholic beverage service if the

produced; and refuse alcoholic beverage service to any per- son, who at the employee’s discretion, appears intoxicated.

You or your guests are not permitted to knowingly serve any alcoholic beverage to an underage guest. If our employees see or suspect any illegal drinking, this will result in the suspension of all bar activity during your event, if not potentially resulting in the premature ending of the event.

 To comply with state laws, alcohol is not allowed when an event is designed for minors such as school age award pro- grams, birthday parties and/or receptions where a majority (50% plus one) of guests in attendance are under the age of 21.

When alcohol is served for any student groups, security must be present for the duration of the event/serving. One  security personnel will be required for every 50 guests and facility director two weeks prior to the event.

*Please note that West Virginia University is a Coca-Cola partner.

CASHBARS

Each guest pays individually. There is a bar set-up

fee that includes a one-hour setup, one hour of operation minimum, and one hour for breakdown. One bartender is required per 50 guests. An additional per hour bartender fee will be applied if the minimum of per bar is not met over the duration of bar service. Additional bars required for groups larger than 150 guests will also have an additional set-up fee. A partial bar service with beer, wine, and soda is available for a fee, as well as bartender fee.

HOSTBARS

The sponsoring host is responsible for the bar bill. There is a bar set-up fee that includes a one-hour setup, one hour of operation minimum, and one hour for breakdown. One bar is required per 100 guests, with one bartender per 50 guests. Additional bars required for groups larger than 150 guests will also have an additional set-up fee.

*Please note all prices are per glass (including mixers and garnishand include a 6% state tax on cash purchases. A 22% service charge and a 6% sales tax will be added for a sponsoring host bar.