Book An Event

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Parties are held in up to 4 hour increments.
We are excited to host your event! The following selections help us determine the amount of resources that are required to clean, set-up, break-down, and configure your room selection for your event. The Standard Room Fee is $250 and will include set-up/break-down of the tables, configuration of the table selection, linen care, and facility costs.
The Banquet Room & Courtyard are the most common places for events. If other areas are selected, their cost is determined based on the time of day, and the day of the event. For Example: The Covered deck on prime time on the weekend would rent out for $500 + the cost of the party. The deck on off peak time would rent out for much less.
Your style will determine what type of food and facility options will be available.
Your guest count is the total number of people including outside vendors.
Center of Room Buffet
Front of Room Buffet
Back of Room Buffet
Center of Room Buffet
Front of Room Buffet
Back of Room Buffet
Center of Room Buffet
Front of Room Buffet
Back of Room Buffet
Crudités are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, baby corn, and asparagus spears. It is recommended to get 1 Crudités for every 25 guests.
Charcuterie is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Our version of the Charcuterie is more Americanized with select cured meats, and assorted fruit, nuts, spreads, olives, and crackers. A cheese option can be added to enhance the Charcuterie. It is suggested to get 1 Charcuterie for every 25 guests.
An hors d'oeuvre, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served before a meal, or they may be served before seating, such as at a reception or cocktail party. Hors d'oeuvres are typically served before the meal even begins, while appetizers tend to indicate the beginning of the meal. An hors d'oeuvre isn't considered to be part of the meal, but appetizers are usually chosen specifically to compliment the following courses.
A main course is the featured or primary dish in a meal consisting of several courses. Select a minimum of 3 options (maximum of 5 options), for your guests.
Side Items compliment your Main Course Selection. Select up to 3 items to be served with your dinner.
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SKU: Private Event Quote Category:

Description

Welcome to our on-line event proposal portal. This tool will send us your event information, and allow us to see if your date is available. Upon completion of building your event on our quotation system, your event quote will be entered into your shopping cart. Once your event is in the cart and you are on the cart page, select “Free Quote” for a shipping option, and then press the “Proceed to checkout” button at the bottom of the form.

Once your event is on the “Check Out” Page fill in the necessary contact information. In the “Shipping” section select “Free Quote”, and then in the payment section select “Event Quote” and then press the “Place order” button. This will conclude the estimate process from your side, and our internal processing will begin. We will reach out to you, at the information you provide, within 2 days of receiving your request.

We will give instructions on any other information we require, and give details on our payment options. Currently, we are accepting cash payments, or checks only. All payments are to be made 7 days in advance, and require a signed contract. This assures all of our staff, outside vendors, food purveyors, and entertainers are compensated for their services.

Thank you for using the Blackjax On-Line Event Portal.

Due to continuing cost changes, and product availability, food pricing can change for events booked for more than 30 days out. If this is the case, we will be very clear with the pricing changes, and how we can maintain your budget with alternative options.

This program was developed due to the inability to find qualified help. We wish it was a real person, and will continue to look for the most qualified candidates to perform all of our open jobs.