Liquor and Bar Service Agreement

Cash Bar A Cash Bar allows each guest to purchase drinks on an individual basis at the current market price. Host Bar A Host Bar is a bar sponsored and paid for by the host on a per drink basis. All drink charges are determined by the tallying of drinks consumed. Unlimited Bar Charged per person (Four Hour Reception) Prices include: liquor, draft beer, wine, soft drinks, mixes and garnishes Does not include Shots and Long Island Ice Teas Our Four Levels of Service Are: House Brands Call Brands Premium Brands Prestige Brands

whiskey
Hallers Seagram 7 Jack Daniels Crown Royal

bourbon
Ten High Jim Beam Old Grandad Wild Turkey

gin
White Tavern Seagrams Tangueray Bombay

scotch
Vat 60 Inver House Dewars Chivas

blend
Canadian ltd Black Velvet CC/VO CC/VO

vodka
Kamchatka Skyy Absolute Stoli

rum
Castilla Bacardi Capt Morgan Meyers

tequila
Giro Montazuma Cuervo 1800

specialties
Schnapps Schnapps Kahula Baileys

Soft Drinks Only (per person) Keg Beer Bottles Beer House Wines by the Bottle Champagnes (Asti Spumante & Korbel) Please Note The Following Conditions: For bar service, a bartender fee will be added per bartender Bar Prices are subject to an 18% service charge State Liquor Regulations do not allow liquor to be brought in from outside sources.

Buffet Menu - Create Your Own Buffet

Salad Choices: Choose One (Served Sit-Down With Baguette Rolls & Butter) Gourmet Mixed Euro Green Salad With Assorted Fresh Vegetables & Italian Dressing Classic Caesar Salad With Homemade Croutons Tri-Colored Pepper and Tomato Salad With Vinaigrette Dressing Greek Salad With Feta Cheese with Authentic Toppings and Dressing Spinach Salad Topped With Strawberries & Glazed Walnuts with Balsalmic Dressing Fresh Tomato and Mozzarella Salad with Basil Leaves & Extra Virgin Olive Oil Entre Choices (Minimum of 3 Items) *Carved Meats $100 Per Carver Roasted Leg of Lamb* Herb Roasted New Zealand Rack of Lamb with Burgundy Reduction Sauce Grilled/Roasted Filet Tenderloin with Demi Glace or Au Jus Roasted Prime Rib of Beef with Au Jus Roasted Sirloin of Beef with Demi Glace Roasted Beef Brisket in a Reduction Sauce Bake Braciole of Beef Pinwheel Sliced Served in a Rich Tomato Sauce Roasted Pork Loin with Red Roasted Peppers & Garlic Sauce Grilled Pork Ribs in a Sweet & Tangy Barbeque Sauce Baked Ham with Cranberry Fruit Glaze Grilled or Pan Fried Sweet Sausage with Peppers and Onions Roasted Breast of Turkey with Gravy Herb Roasted Chicken Chicken Francaise in a Lemon Butter & Sherry Wine Sauce Chicken Marsala with Fresh Mushrooms in a Light Wine Sauce Chicken Florentine with Italian Greens and Provolone Cheese Topping Chicken Piccata lightly Battered and Sauteed with White Wine, Lemon, Garlic & Caper Marinated Chicken Breasts Char Grilled or Pan Seared with Onions & Peppers Chicken Parmigiana Serveed in a Rich Tomato Sauce with Ricotta Cheese Eggplant Parmigiana Served in a Marinara Tomato Sauce with Ricotta Cheese Baked White Fish with Butter Crumb Topping Baked Salmon with Lemon-Dill Sauce Stuffed Shells in Marinara Sauce Bow Tie Pasta with Italian Greens (with or w/out Sausage) Baked Ziti with Mozzarella in Marinara Sauce (with or w/out Meatballs) Additional Pasta Creations Pasta Choices: Bow-Tie, Penne, Rotini, Linguine, Cavatappi Pasta Sauces: Olive Oil & Garlic, Alfredo, Bolognese, Light Marinara, Pink Pepper Pasta Entrees: Grilled Vegetables, Chicken, Seafood Accompaniments: Choose One From Each Category Potato or Rice Selection Oven Roasted Redskin Potatoes Butter and Parsley Potatoes Scalloped Potatoes Parmigiana Potatoes Rice Pilaf Diced Asiago Potatoes Mashed Redskin Potatoes Sweet Potato Souffle Wild Rice with Dried Cranberries Saffron Rice Rissotto with Pine Nuts Vegetable Selection Green Beans with Butter and Romano Cheese Green Beans with Mushrooms Buttered Yellow Corn Italian Mixed Vegetables Zucchini and Yellow Squash Green Beans Almondine Seasonal Grilled Vegetables

(Buffets are Accompanied with Rolls, Butter, Coffee, and Tea Service)

Hours Doeurves Menu

Priced Per Fifty Pieces Stuffed Mushroom Caps with Crabmeat/Spinach Spanakopita Mini Crabcakes with Cajun Remoulade Scallops Wrapped in Bacon Coconut Coasted Shrimp Iced Jumbo Shrimp Tail on with Cocktail Sauce Chilled Alaskan Crab Claws Broiled Shrimp Scampi Crowned with Crabmeat Shrimp Eggrolls with Sweet and Sour Sauce Skewered Sesame Chicken Baked Clams Casino Lightly Breaded and Seasoned Fried Calamari Bruchetta Assorted Finger Sandwiches Mini Quiche Swedish Meatballs Canape (Vegetable, Chicken, and Seafood Chicken Roulade on Toast Rounds Mini Beef Kabob Beef Wrapped in Puff Pastry Parmesan Artichoke Hearts Vegetable, Fruit and Cheese Display Raw Bar (Cooked and Uncooked Seafood-your choice)

Sit Down Menu

Salad Choices Choice of one salad per party served with Baguette Roll and Butter Gourmet Mixed Euro Green Salad
with assorted Fresh Vegetables & Italian Dressing

Greek Salad with Feta Cheese

with Authentic Toppings and Dressing

Spinach Salad
topped with Strawberries & Glazed Walnuts with Balsamic Dressing

Fresh Tomato and Mozzarella Salad

with Basil Leaves & Extra Virgin Olive Oil

Entre Choices Maximum of two entrees Poultry Stuffed Chicken Breast

Celery Sage Stuffing and Pan Gravy, Cheese Batter, Sauted in Lemon Butter White Wine Sauce

Chicken Kiev
Chicken breast stuffed with herb butter and baked until golden brown, topped with champagne sauce and fresh parsley

Rock Cornish Hen

With wild rice stuffing topped with pan gravy

Marinated Char-grilled chicken breast

With onions and peppers

Chicken Florentine
With Italian greens and provolone cheese topping

Chicken Francaise
Chicken breast lightly battered in an egg and cheese batter, sauted in lemon butter wine sauce

Chicken Marsala
Chicken breast sauted in mushroom, merlot wine and lemon butter sauce

Chicken Piccata
Lightly battered and sauted with white wine, lemon. Garlic and caper

Veal, Pork and Lamb Stuffed Pork Chop

Stuffed with celery sage dressing topped with pan gravy

Oven Roast Pork Loin

Served with roasted red peppers and garlic in olive oil

Rack of Lamb
With a black pepper mustard crust served with hot pepper or garlic relish

Veal Marsala
Veal sauted with mushroom caps in a marsala wine sauce

Veal Francaise
Veal dipped in an egg and cheese batter sauted in lemon butter wine sauce

Veal Rolatinie
Veal stuffed with prosciutto ham, mozzarella cheese and greens sauted in a wine sauce with portabella mushrooms

New Zealand Baby Lamb Chops

Served with a Dijonaise sauce

Beef Roast Prime Rib of Beef

Slowly roasted with a peppercorn crust, served with Rosemary demi glaze

New York Strip Steak 12 oz or 14 oz Filet of Tenderloin

6 oz or 8 oz or 10 oz

By The Sea Grilled Tuna Steak Baked Boston Scrod

With butter crumb topping

Baked Red Snapper Almondine

Baked snapper sauted in almonds, butter sauce and parsley

Grilled Filet of Salmon

Topped with casino butter and wine

Broiled Lobster Tail

Three 6 oz tails served with lobster crumb stuffing

Baked Talapia
With buttercrumb topping

Stuffed Flounder
Stuffed and baked with crabmeat

Broiled Stuffed Large Shrimp

With crabmeat stuffing

Baked Chilean Sea Bass Topped with Mediterranean fruit salsa

Side Choices
Choose one vegetable and one starch

Vegetable Stir Fry Vegetables

Yellow summer squash, zucchini, carrots, purple onion, sauted in soy sauce and sesame oil

Fresh Garden Baby Carrots

Baby carrots sauted in butter, lemon, honey and brown sugar

Grilled Eggplant
With roasted red peppers in garlic and olive oil

Broccoli
Broccoli spears with a Welsh rarebit cheese sauce

Fresh Garden Green Beans

Served with romano cheese and butter sauce

Green Beans Almondine Italian Mixed Vegetables Starch Large Idaho Baked Potato
Served with butter, sour cream and chives

Mashed Yukon Gold Potato

Mashed with buttermilk, butter, heavy cream, sea salt and black pepper

Baked Slice Redskin Potato

Redskins boiled off, cooled then sliced very thing. Seasoned with black pepper, sea salt

and cheese and baked to golden brown. Parsley Saute Redskin Potato
Served with cracked black pepper and butter

Garden Rice
Sauteed rice, carrots, onion, steamed off in stock

Rice Pilaf
Sauteed rice, onion, parsley cooked off in stock and butter

Stuffed Rebaked Potato

Baked potato cleaned out of potato skin with cheddar cheese, butter, heavy cream, bacon, chives then rebaked

Contract Agreement & Banquet Policies

Food and Beverage Service
The Corinthian is responsible for the quality of the food served to our guests. Due to current health regulations, all food served at The Corinthian must be prepared by our culinary staff. Food may not be taken off the premises after it has been prepared and served. Sales of alcoholic beverages are regulated by the state. As a result, the state does not allow guests to bring alcoholic beverages into The Corinthian or take alcoholic beverages off premises.

Administrative Fees
A $750.00 deposit is required to confirm and hold your date. Deposits are non refundable, but will be applied to your balance. All catering and banquet chargves are subject to 6% PA sales tax on food, 20% food service charge, 18% beverage service charge, and any applicable room fees or setup charge. An acceptable form of payment must be agreed upon during the initial booking arrangements. Acceptable forms include advanced deposit (prepayment), check or credit card. Final payment for guarantee count must be paid no later than 3 days prior to the event. Any additional charges must be paid immediately following the event.

Function Room Assignments

Room assignments are made according to the number guaranteed minimum number of people anticipated. Because these attendance figures may vary from the expected attendance, The Corinthian reserves the right to change room reservations to best accommodate either increasing or decreasing attendance. Weddings excluded.

Guarantees
A minimum of 175 guests is required to reserve The Corinthian for a Saturday evening, unless otherwise agreed upon. A guaranteed guest figure is required for all meal functions 5 business days prior to the function date, and is not subject to reduction. The Corinthian will prepare and charge for food based on the final count received 1 week prior to the event.

Menu Pricing
Due to fluctuating market conditions, menu prices may be subject to proportionate price increases to meet any increased cost of food and beverages. Quotations cannot be guaranteed until 30 days prior to the time that the function takes place.

Entre Selection
In the event that your group requires a split menu, entre selections are limited to a maximum of 2 selections. The Corinthian requires that the engager produces place cards or tickets identifying the particular entre selected by each guest. For Buffet service, our kitchen will prepare more than is anticipated in order to ensure the event a well stocked buffet. Therefore, The Corinthian does not allow carry out food from the buffet during or after the function.

Decorations
The Corinthian does not permit the affixing of anything to the walls, floors, chairs, or ceilings with nails, staples, pins, tape, or any other substance. Rice, confetti, or glitter is not permitted inside the premises. Candles must be obtained in holders taller than the flame. Removal of all decorations must be removed immediately after the event.

Security
The Corinthian will sub-contract security for your event if agreed upon. However, The Corinthian will not be held responsible for any loss, theft, or damages to personal property or personal injury incurred prior, during or following any event. The Corinthian does not assume responsibility for damage or loss of any merchandise or articles left on the premises.

Damages
The Corinthian and its professional staff will make every effort to ensure that your event is a memorable and enjoyable occasion. However, The Corinthian cannot be held responsible for power failures, acts of God, and other circumstances beyond our control. The engager is responsible for any damage caused by the engager, engagers employees, agents, or guests of the engager. An additional charge may be assessed if rooms are damaged or extremely dirty.

Service/Fees
Bartenders are available at the going rate of $10.00 per hour/per bartender Linen Tablecloths and napkins are available and are required at $1.00 p/p Security will be provided by The Corinthian as needed at the rate of $20.00 per hour unless otherwise agreed upon. There is an agreed upon time limit to all events and functions. There will be a $100.00 per half hour charge for additional use over the agreed upon time. Cookie Displays are subject to a $100.00 minimum set up fee. No cake cutting fees. Table lighting is available and negotiable due to the number of tables. Applicable room fees may apply according to your event.

_______________________ Engagers Name _______________________ Corinthian Representatives Name

________________________ Engagers Signature ________________________ Representatives Signature

________ Date ________ Date