R E N D E Z - V O U S
D I N N E R M E NU
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PLATED DINNER #1 |
PLATED DINNER#2 |
PLATED DINNER #3 |
PLATED DINNER #4 |
| 1 Appetizer Platter | 2 Appetizer Platter | 2 Appetizer Platters | 1st Course |
| • | • | • | Brie Brulee Platter |
| 1 Salad Selection | 1 Salad Selection | 2 Salad Selection | Country Platter |
| • | • | • | • |
| Choice of 2 Entrées: | Choice of 2 Entrées: | Choice of 3 Entrées: | 2nd Course (Seated) |
| Chicken or Fish | Fish or Meat | Fish or Meat or Chicken | Smoked Salmon |
| • | • | • | • |
| 1 Tarte Selection | Choice of 2 Tartes | Choice of 2 Tartes | 3rd Course |
| $70/person | $80.00/person | $95.00/person | Arugula Salad |
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For more information contact |
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| 4th course | |||
| Lobster | |||
| • | |||
| 5th Course | |||
| Filet Mignon | |||
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| Choice of 2 Deserts | |||
| $135.00/person* | |||
*This menu may be customized to fit your needs!
Appetizers platters are served in our living room area and are designed for the initial reception. Individual plated appetizers are available for an additional charge.
ALL menu prices include corking /beverage fees, Specialy bread and ILLY brewed coffee service. Prices do not include applicable sales taxes and 20% service charge.
Provided beverages include Coke, Diet Coke, Sprite and Minted Iced Tea, Lemonade. Premium water service featuring Hildon still and Sparkling water is available for an additional charge of $3 per person. Vegetarian options are available upon request. We are happy to create custom children’s menus for your younger guests.
Dinner Menu Selections
RECEPTION APPETIZER
B R I E B R U L E E P L A T T E R
Imported Brie served warm and topped with caramelized apples and served with
seasonal fresh fruits & baguette toasts
B A K E D A P P L E S A N D P E A R S
Organic apples and pears tossed with a bit of aged balsamic, fresh thyme and olive oil and baked with
Vermont chèvre on top and served warm with baguette toasts.
C R U D I T E P L A T T E R
An assortment of the seasons freshest vegetables artfully displayed and served with herbed crème fraîche
P A T E D E C A M P A G N E P L A T T E R
A lovely country-style terrine served with Dijon mustard, cornichons and Baguette toasts.
C O U N T R Y P L A T T E R
Parmigiano-Reggiano, Pont L’Eveque, Cypress Humbolt Fog, and Gruyère served with
sliced salami, pears, apples, dried fruits and nuts.
SALADS
M I X T E S A L A D
Organic mixed greens tossed with our classic Dijon vinaigrette & topped with warm Vermont chèvre.
T A L E G G I O S A L A D
Organic greens tossed with fresh raspberries, apples, red onions, sugared pecans, and prickly pear vinaigrette.
Topped with warm Taleggio cheese on toasts.
M O Z Z E R E L L A & T O M A T O
Organic locally grown tomatoes served with creamy fresh mozzarella,
drizzles of 16 year old balsamic vinegar and our homemade basil pesto.
A R U G U L A S A L A D
Organic baby arugula tossed with pears, feta, walnuts, cucumbers and onions in a aged balsamic and date vinaigrette.
R O Q U E F O R T S A L A D
Organic greens, roasted apples, toasted hazelnuts, dried figs and Premier Cru Roquefort.
P A R M A S A N O S A L A D
P E A R B R I E S A L A D
ENTRÉE SELECTIONS
C H I C K E N
Pistachio-encrusted all natural free-range chicken breast served with
buttery Yukon gold mashed potatoes, haricot verts and a roasted garlic/whole grain mustard cream sauce.
Herb-encrusted all natural free-range chicken breast served with a
Valencia orange demi glace, crème fraîche mashed potatoes, and steamed asparagus.
Garlic and lemon zest encrusted all natural chicken breast drizzled with a sun-dried tomato and fresh basil cream sauce and served with served with buttery Yukon gold mashed potatoes and oven roasted zucchini.
F I S H
Chardonnay roasted salmon drizzled with lemon butter and served with fresh asparagus and parslied potatoes
Roasted salmon drizzled with a basil and arugula cream sauce,
buttery Yukon gold mashed potatoes, and a medley of oven roasted cherry tomatoes and zucchini
Seasonal fish (halibut/cod) roasted with shallots and served with a heavenly wild mushroom cream sauce,
buttery Yukon gold mashed potatoes, and steamed asparagus
Seasonal fish (halibut/cod) drizzled with fresh herb infused butter and served atop
steamed couscous with fresh cherry tomatoes & torn basil
M E A T
100% natural Australian filet mignon marinated in thyme and topped with a lovely sauce of
Cognac and wild mushrooms. Served with buttery Yukon gold mashed potatoes and sautéed asparagus.
100% natural Australian filet mignon served with caramelized onion marmalade,
balsamic/port glaze, buttery Yukon gold mashed potatoes and sautéed haricots verts
100% natural Australian filet mignon served with horseradish crème fraîche,
roasted Yukon Gold potatoes, and haricots verts.
100% natural herb-encrusted pork tenderloin served with warm thyme infused apple compote,
morsels of crisp bacon, crème fraîche mashed potatoes and sautéed haricots verts
Our signature spice rubbed natural Australian lamb shank served Moroccan style atop couscous
with a harissa spiced vegetable ragout studded with dried fruit
Additional entree selections and preparations
may be found on the current Coup des Tartes menu.
TARTE SELECTIONS
Banana Brûlée – Our signature tarte!
A chocolate crust filled with bananas and coconut cream. Topped with
spears of bananas and brûléed to order! (For parties 25 or less)
Four Berry Tarte
Luscious strawberries, raspberries, blueberries and blackberries
topped with a cinnamon almond crumble and served warm with vanilla bean ice cream
Chocolate Raspberry Truffle Tarte
a divine soufflé like tarte filled with a fresh raspberry and Chambord truffle center
served warm with vanilla bean ice cream
Chocolate Lovers Tarte
A warm chocolate chip and pecan cookie crust filled with our
creamy Belgian chocolate cream – topped with fresh whipped cream
The Grand Canyon Tarte
A deep dish chocolate crust filled with alternating layers of Belgian chocolate mousse
and peanut butter mousse. Divine!
Lemon Tarte
A chocolate crust with creamy tangy lemon filling served nice and cold with a dollop of whipped cream
White Chocolate Mousse
Belgian white chocolate mousse swirled with fresh raspberries in a chocolate cookie crust
Chocolate Mousse Tarte
Creamy Belgian chocolate mousse in a chocolate crust with a dollop of whipped cream
Mocha Nut Tarte
Pecans and walnuts baked in a Kahlua and Belgian chocolate custard
and served warm with drizzles of chocolate and vanilla ice cream
Brown Butter Pear Tarte
Lovely pears baked in a brown butter and vanilla bean custard and served warm with crème anglaise
Fresh Fruit Tarte
A vanilla crust filled with vanilla pastry cream with a hint of Grand Marnier and topped with
the season’s freshest fruits and berries
Additional tarte selections may be found on the Coup des Tartes seasonal menu.
RECEPTION APPETIZERS
B R I E B R U L E E P L A T T E R
Imported Brie served warm and topped with caramelized apples and served with
seasonal fresh fruits & baguette toasts
C O U N T R Y P L A T T E R
Parmigiano-Reggiano, Pont L’Eveque, Cypress Humbolt Fog, and Gruyère served with
sliced salami, pears, apples, dried fruits and nuts.
SEATED MENU
S M O K E D S A L M O N
Scotch Smoked Salmon on roasted sweet potato rounds with wasabi crème fraîche and caviar
•
A R U G U L A S A L A D
Organic locally grown baby arugula tossed with pears, feta, walnuts and onions in a balsamic date vinaigrette
•
L O B S T E R
Sweet and tender Australian lobster tail broiled with herb butter and served atop
coconut curry risotto studded with fresh mango and bits of cilantro
•
F I L E T M I G N O N
100% natural grass fed Australian filet Australian filet mignon marinated in thyme
and topped with a lovely sauce of Cognac and morel mushrooms.
Served with buttery Yukon gold mashed potatoes and sautéed asparagus
•
C H O C O L A T E M O U S S E T A R T E
Creamy Belgian chocolate mousse in a chocolate crust with fresh raspberries and
a dollop of whipped cream.
Premium water service, MJ boutique breads and Illy brewed coffees included.
$135.00 per person This menu may be customized to suit your needs!
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PLATED LUNCH #1 |
PLATED LUNCH #2 |
LUNCH SELECTIONS
Arugula Chèvre Tarte
A wonderful deep dish tarte filled with sautéed arugula and our light goat cheese custard.
Served warm with a mixed green salad tossed with our house Dijon vinaigrette.
Mushroom Tarte
A savory tarte filled with sweet onions, mushrooms, fresh thyme and a Gruyere custard.
Served warm with a mixed green salad tossed with our house Dijon vinaigrette.
Poulet Salad
Organic mixed greens tossed with roasted free-range chicken breast, strawberries, dried cranberries,
and sliced almonds- drizzled with a lemon/lavender vinaigrette
Chicken and Feta Salad
Organic mixed greens tossed with roasted free-range chicken breast, crumbled feta, fresh tomatoes, cucumbers, torn basil, toasted walnuts, Bermuda onion and lemony olive oil vinaigrette.
Toasted Chicken Sandwich
Warm chicken, Taleggio, roasted red pepper, & pesto mayo croissant sandwich. Served with seasonal fruits.
Filet and Onion Sandwich
Filet Mignon, caramelized onions and horseradish mayonnaise croissant sandwich.
Served with a seasonal fruit salad.
ALL menu prices include corking /beverage fees, Specialty breads and fresh herbed butter, and ILLY brewed coffee service. Prices do not include applicable sales taxes and 20% service charge.
Provided beverages include Coke, Diet Coke, Sprite and Iced Tea. Premium water service featuring Hildon sparkling and still water is available for an additional charge of $3 per person.
Buffet Menu Selection
BREAKFAST BUFFET
Freshly baked strawberry/banana scones
Fresh fruit platter
Breakfast entrée
Coffee Service and Fresh Orange Juice
$20 with one entree
$25 with two entrees
$30 with three entrees
B R E A K F A S T E N T R E E S E L E C T I O N S
Toasted Ham, Gruyère and
Tomato Croissant Sandwiches
Arugula Chèvre Tarte wonderful deep dish tarte filled with
sautéed spinach and our light goat cheese custard
Vanilla yogurt, fresh berry
and granola parfaits
Protein Breakfast Sliced chicken, hard boiled eggs, cheeses,
cucumber, tomatoes, Dijon dressing
COCKTAIL BUFFET RECEPTION
$65/person includes corking/beverage fees
Brie Brûlée Platter - Imported Brie served warm and topped with caramelized apples- served with
fresh fruit & baguette toasts
Crudité Platter - An assortment of the freshest vegetables
served with herbed crème fraîche
Country Platter - Parmigiano-Reggiano, Pont L’Eveque, Cypress Humbolt Fog, and Gruyère
served with sliced salami, pears, apples, dried fruits and nuts.
Baked Apples and Herbs - Organic apples and pears tossed with a bit of aged balsamic, fresh thyme and olive oil
and baked with Vermont chèvre on top and served warm with baguette toasts
Caramelized onion, bacon and Gruyere tartes
Mozzarella and Tomato Platter - Organic locally grown tomatoes served with creamy fresh mozzarella,
drizzles of 16 year old balsamic vinegar and our homemade basil pesto.
Skewered garlic shrimp with a chili herb mayo
Toasted Chicken, Taleggio, spinach, roasted red pepper and pesto mayonnaise croissant sandwiches
Filet Mignon, caramelized onions and horseradish mayonnaise croissant sandwich.
Assortment of miniature dessert tartes
F R E Q U E N T L Y A S K E D Q U E S T I O N S
How do I secure a date for my event?
Completely fill out and sign the attached contract and send or fax in a non-refundable deposit ($500 for an evening event and $250 for a daytime event). Once the signed contract and deposit are received
the space will be secured for your event. We operate on a first come first served basis with deposits so
it is wise to check availability one more time before sending your contract.
Are there any minimums?
There is a $1500 minimum for all evening events and a $500 minimum for all daytime events.
These minimums are based on menu charges only (not inclusive of tax and gratuity).
On Fridays and Saturday evenings in December the minimum increases to $2000.
What is included in the per person menu price?
Our costs include facility charges, corking/beverage fees, personalized menus, custom place mats from our collection, votive candles, and ribbon-tied ivory napkins. We also provide light dinner music by way of our sound system.
If you wish to bring in your own music we have a 5 CD changer which you may use.
You are also welcome to bring in an IPod or MP3 player, but please bring any necessary connections and chargers. Live music can also be fun –acoustic guitars and strings work best in the room.
How does the BYOB program work?
Patrons may bring in their own wine, beer or champagne. The corking/beverage fee is included in the menu price.
Coke, Diet Coke, Sprite and iced tea are also provided as part of the menu price.
The staff at Rendez-Vous is not permitted to handle alcoholic beverages; however, we do provide a
service bar area, ice, ice buckets, wine openers and stemware. Patrons may bring in their own wine steward.
How do we know how much wine to bring in?
Each 750 ml bottle of wine will yield roughly four 6 oz glasses of wine.
We suggest that patrons bring their selected menu to a reputable wine shop for assistance with their wine selections.
Do you have AV Equipment?
Yes. You may rent our equipment for an additional $200. This includes a digital projector and Screen.
What can I do to make my event extra special?
We suggest placing fresh flowers on the tables, custom linens, entertainment, and providing car service for your guests. We can help you do it all. Flowers add so very much to an event and make wonderful gifts for hostesses and guests of honor. Our in-house florist would be happy to create a personalized floral design for your next event. Please give us a call at 602-717-7129 for more information.
Probably the most important accessory to any event is the personal touch. Pictures, placecards, unique party favors, a guest book, personalized menu titles, and a great toast will all help to make your event memorable.
What if unexpected guests show up?
It is very importian to have an accurate count for staffing and food preperation. We are not oblagaied to serve your extra guests, but we will make every effort to serve everyone. If you feel there is a chance of “extra guests”, we will set for the possabliity of more. There will be a $12.50 per person food surecharge fee add to your fiinle bill for going over your final guest count.
R E N D E Z - V O U S
Please sign and return this contract with your deposit to: 4626 N. 16th Street, Phoenix, AZ 85016.
Or you may complete the contract and fax it to us: Phone: 602-212-1082 Fax: 602-212-1138
Time:_____________________________Number of guests expected:____________________________
ClientName:______________________________________________________________________________
Address:__________________________________________________________________________________
PhoneNumber:________________FaxNumber:_________________ Email ______________________
A non-refundable deposit is due upon signing of this agreement. Evening events require a $500 non-refundable deposit and daytime events require a $250 non-refundable deposit. The deposit will be credited toward the final balance. The final balance is due and payable on the day of the event and is payable by cash, check, Visa, MasterCard, or American Express.
All menu fees will incur a 22% service charge in addition to any applicable sales taxes. Prices are subject to change and will be confirmed 14 days prior to the event. There is a minimum charge of $500 for any day event and $1500 for any evening event.
A guaranteed final guest count is due two business days in advance of the above event. The client will be charged for the number of guests guaranteed or the number of guests in attendance, whichever is greater. If no guarantee is received, the client will be charged for the number of guests originally contracted for when the reservation was secured, or for the number of guests in attendance, whichever is greater. Rendez-Vous will not be obligated to serve or set up for more than 3 guests above the guaranteed number. However in the event we are able to accommadate your extra guest their will be a $12.50 food surecharge per person over your final count. DUE TO THE FRESHNESS OF OUR FOOD YOUR MENU IS REQUIRED TO BE CHOSEN NO LATER THEN 14 DAYS PRIOR TO YOUR EVENT. IF IT IS NOT CHOSEN, IT WILL BE OUR CHEFS CHOICE. (Client initial __________)
Alcoholic beverages will not be provided by Rendez-Vous. Clients must arrange to purchase and deliver their own alcoholic beverages. Guests may only bring wine or champagne. Distilled spirits are prohibited. While Rendez-Vous can offer suggestions as to the amount of wine that is usually needed for an event, Rendez-Vous is not responsible for insuring that the correct amount of alcohol has been purchased to cover actual consumption. Clients are responsible for removing any remaining alcoholic beverages at the conclusion of the event. Rendez-Vous staff may NOT handle, open, serve or pour any alcoholic beverages whatsoever. Clients may hire or bring their own wine steward.
Client agrees to be responsible for any damage done by client or client’s guests to equipment or catering space during their use of premises. Rendez-Vous reserves the right to refuse service to any guest that is acting in a manor that is inappropriate or causing damage to the property. It is at the discretion of the management to charge the client for any damages that have occurred. At the discretion of management, clients may be charged an additional $200 cleaning fee in the event that the catering space is left with an excess of garbage such as broken glass, confetti, floral petals, spilled food or wine, or other litter.
Rendez-Vous is not responsible for loss or damage to any property brought into or left at the facility by the client or its guests.
This agreement is void if it cannot be performed due to uncontrollable circumstances on the part of Rendez-Vous and the client’s deposit will be refunded. If food or services specified cannot be furnished for any reason due to such circumstances, other food and services may be substituted at prices originally charged for them, but not is excess of the price agreed upon.
A signature below indicates that you have read and agree to the terms of this agreement as outlined above.
_____________________________________________ _________________________________________
Signature Date
If the deposit is to be secured by a credit card, please fill out the following:
Name as it appears on the card:___________________________________________________________
Billing Address:____________________________________________________________________________
City, State and Zip Code ________________________________________________________________
Credit Card #___________________________________________________ Expiration Date:________
Authorizing Signature:___________________________________________________ Date: __________
Deposit Amount _______________________________________________________
