NORFOLK NAVAL SHIPYARD
DRYDOCK CATERING & CONFERENCE CENTER Scott Center Annex
Andrews St., Bldg. 1461 Portsmouth, VA 23704
Table of Contents Norfolk Naval Shipyard: Our Story
4 5 6 7 8 9
Welcome
Pearl Wedding Package
Hors d’oeuvres Stations & More
Change of Command / Retirement Package
Military Dining-In & Out Conference Packages
10 11 12 13 14 15 16 17
Luncheon Buffets
Plated & Served Dinner Services
Dinner Buffets Picnic Packages
Beverage Service Menu Additional Amenities
NORFOLK NAVAL SHIPYARD DRYDOCK CATERING AND CONFERENCE | 3
Norfolk Naval Shipyard Our Story
The Norfolk Naval Shipyard (originally Gosport Shipyard) , located in Portsmouth, Virginia is known for building, remodeling and repairing U.S. Navy ships. It is the oldest and largest industrial facilitythatbelongs totheU.S. Navy. It was established as Gosport Shipyard in 1767. It was destroyed during the American Revolutionary War in 1779 but was rebuilt and became home to the first operational drydock in the United States in the 1833. Changing hands during the American Civil War, it served the Confederate States Navy until it was again destroyed in1862, when itwas given its current name. The shipyard was again rebuilt, and has continued operation through the present day. The Dry Dock was designed by civil engineer, Loammi Baldwin Jr. Construction of the Dry Dock began in 1827. In 1833 the USS Delaware became the first ship to dock in the United States. The USS Delaware was an impressive 74 gun ship-of-the-line named after the state of Deleware. It lied dormant for many years before arriving at the shipyard for repairs. This Dry Dock is still in existence today and fully functioning. Norfolk Naval Shipyard is the nation’s oldest continuously operating shipyard that repairs, overhauls and refuels the most technologically advanced warships in the world. Norfolk Naval Shipyard’s long standing motto of “Any Ship, Any Time, Anywhere” underscores the capability of its personnel to operate around the world.
USS Deleware, June 17, 1833 The first ship to ever be drydocked in the Western Hemisphere. Sailors powering a capstan slowly drew the 74-gun Delaware into Dry Dock 1. Thousands of excited spectators watched as a powerful steam engine pumped the dock dry. This original painting previously hung in the halls of The Drydock Club and was currated at more than 1 million dollars by the Chrysler Museuem of Art in 2005. The painting now resides in the naval archives.
USS Delaware, June 17, 1833 Drydocked at The Norfolk Naval Shipyard Dry Dock (Gosport Shipyard)
Loammi Baldwin Jr., 1780 -1838 Portrait by Chester Harding The Norfolk Naval Shipyard Dry Dock (Gosport Shipyard) was designed by a famed civil engineer, Loammi Baldwin Jr. As a civil engineer, he designed and constructed public works, including canals, dams and tunnels. The Dry Dock continues to host the nation’s largest ships needing repair.
NORFOLK NAVAL SHIPYARD DRYDOCK CATERING AND CONFERENCE | 4
Welcome Drydock Catering & Conference Center In keeping with its namesake motto, the Drydock Catering and Conference Center wants to thank you for considering booking your catered event with us. Our catering and conference center is available for command events, weddings, receptions and conferences. Our menu options are created and designed to fit our guests taste, budget and lifestyles. Our catering assistants are trained professionals, able to assist you in planning your special occasion with us. Drydock Catering & Conference Center is located at the Scott Center Annex complex. Our facilities and services can be sponsored by active duty, retired military, reservist, Department of Defense employees or a bona fide guest of our military member.
Drydock Catering & Conference Center Norfolk Naval Shipyard at Scott Center Annex Bldg. 1461, Andrews St. Portsmouth, VA 23704 757-396-5053
Catering Office Hours: Monday to Friday* 8 a.m. to 4:30 p.m. Weekends Closed
Dining Room (seats up to 100 people) Party Room (seats up to 115 people) Ballroom (seats up to 550 people) Catering Services available
*Other times available by appointment.
Change of Commands Military Retirements Conferences
Meetings Weddings Anniversaries Family Reunions Birthday Parties Picnic Packages
For booking information, contact the catering manager at (757) 396-5053 or visit NavyLifeNNSY.com/Catering
NORFOLK NAVAL SHIPYARD DRYDOCK CATERING AND CONFERENCE | 5
Pearl Package $30.95 per person Buffet Menu for Parties of 100 or more. Amenities Room Rental White Table Linen and Choice of Accent Color Napkins
Cake Cutting DJ Hook-up China, Silverware & Glassware
Fresh Fruit & Vegetable Display (Bake Brie, Spinach Dip, Cheese & Gourmet Crackers) Fresh Baked Dinner Rolls Coffee & Tea Service during Dinner
Skirted Tables for Sign-in, DJ, Cake, Hors d’oeuvres &Buffet
Hot Hors d’oeuvres (Choice of four, one piece per person, per item) Scallops Wrapped in Bacon Meatballs Lumpia Bacon Cheese Rounds General Tso’s Chicken Chicken Wing (Ding)
Chicken Wings (Plain, BBQ & or Buffalo)
Salads (Choose One) Garden Green Salad
Spinach Salad Fresh Spinach with Chopped Egg, Julienned Red Onion with Hot Bacon dressing
Mixed Greens, Tomato, Red Onion, Cucumber & your choice of dressing (Ranch or Balsamic Vinaigrette) Caesar Salad Crisp Romaine Lettuce with Fresh Parmesan Cheese, Herbed Croutons and Caesar Dressing
Dressings Other dressings available upon request
Accompaniments & Vegetables (Choice of Two) Traditional Mashed Potatoes with Gravy Roasted Red Bliss Potatoes
Rice Pilaf Green Bean Sweet Corn Steamed Broccoli
Roasted Asparagus California Vegetable Blend * Vegan Options Available Upon Request
Scalloped Potatoes Macaroni & Cheese
Entrées (Choice of Two) Seasoned Top Round of Beef Oven Roasted Chicken
Southern Fried Chicken Oven Roasted Turkey with Dressing
Sliced Pork Loin
Additional Entrées (Add-on) Baked Salmon $5 .50
Potato Encrusted Cod $3 .75
Children’s Menu (age three to 10) available; see Catering Assistant. Add an additional accompaniments or vegetable for $2 per person. 20% service charge not included. All prices subject to change
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Hors d’oeuvres Buffet menu must be equivalent to $19 .00 per person (before 20% service charge fee). Hors d’oeuvres by the Platter
Serves approximately 50 guests International Cheese Display Served with Gourmet Crackers Fresh Vegetable Platter Served with Gourmet Crackers Seasonal Fruit Platter
$165 .00
$85 .00
$125 .00
Served with Gourmet Crackers Chilled Hors d’oeuvres 100 pieces per tray Bruschetta Served with Toasted Bread Rounds Chilled Gulf Shrimp
$95 .00
$160 .00
Chicken Boursin Crostini
$95 .00 $85 .00
Deviled Eggs
Hot Hors d’oeuvres 100 pieces per tray General Tso's Chicken
$150 .00
Buffalo Chicken Bites
$75 .00 $85 .00
Meatballs (Sweet Sour, Swedish, BBQ)
Scallops Wrapped in Bacon
$200 .00 $150 .00
Coconut Shrimp
Bacon Cheese Rounds, Butlered
$85 .00
Franks Wrapped in Pastry Red Bliss Potato Bites
$125 .00
$95 .00
Served with Sour Cream & Cheddar Cheese Mac and Cheese Bites $95 .00 Chicken Wings (Plain, BBQ & Buffalo) $135 .00 Spicy Pork Pot Stickers $125 .00 Twice Baked Potato $75 .00 Phyllo Wrapped Bacon $85 .00 Spring Rolls $135 .00 Chicken Satay with Teriyaki Sauce $200 .00
Power House. January 8, 1918 The dangerous weather conditions did not prevent workers from venturing out to the new power plant contrstuction asite at the Norfolk Naval Shipyard. The Power house was frozen in ice and snow from a “bomb cyclone” that swept through the area. The city was at a halt due to extreme winter weather temperatures. (The Hampton Roads Naval Museum Archive)
20% service charge not included. All prices subject to change.
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Stations & More Buffet menu must be equivalent to $19 .00 per person (before 20% service charge fee). Carving Station Serves approximately 100 guests; all stations served with rolls and condiments. Virginia Baked Ham $185 .00 Top Round of Beef $275 .00 Oven Roasted Turkey $250 .00 Stations Serves approximately 100 guests. All stations are served on 6” hors d’oeuvres plates. Elaborate Fruit,Cheese & Vegetable Display $395 .00 Fresh Fruit, Garden Vegetables, Assorted Domestic Cheese, Imported Cheese, Baked Brie, Spinach Dip with an array of Pita Chips and Gourmet Crackers Martini Mashed Potato Bar (per person) $3 .25 Whipped Mashed Potatoes, Gravy, Shredded Cheese, Sour Cream & Chives, Bacon Bits and Butter Pasta Station $6 .50 Angel Hair Pasta, Penne Pasta, served with Marinara Sauce, Alfredo Sauce, Meatballs or Chicken with Garlic Bread Deli Platters $185 .00 Serves approximately 50 guests. Honey Glazed Ham, Oven Roasted Turkey or Roast Beef Sliced American Cheese Fresh Baked Rolls
Mustard & Mayonnaise Chips & Dips Serves approximately 50 guests.
Multi-Colored Tortillas with Queso Dip $70 .00 Spinach Dip with Pita Chips &Baguettes $95 .00 Potato Chips with Ranch Dressing $70 .00 Crab Dip with Pita Chips &Baguette $150 .00
150 Ton Floating Crane at Norfolk Naval Shipyard. July 5, 1917 Mine casings and other components on flatbed railroad cars await assembly at Norfolk Naval Shipyard in July 1917. (Courtesy of the Norfolk Naval Shipyard)
NORFOLK NAVAL SHIPYARD DRYDOCK CATERING AND CONFERENCE | 8
Change of Command / Retirement Package $20 .95 per person Based on two hours. This menu is only available Monday to Friday until 4 p.m. Amenities Room Set-up & Breakdown Screen Podium Microphone LCD Projector Station Elaborate Fruit, Cheese & Vegetable Display Fresh Fruit, Garden Vegetables, Assorted Domestic Cheese, Imported Cheese, Baked Brie & Spinach Dip. Served with an array of Pita Chips and Gourmet Crackers. Deli Platter * Honey Ham, Roast Beef or Turkey Sliced American Cheese Fresh Baked Rolls Butlered Hors d’oeuvres Minimum two per person. Gulf Chilled Shrimp
Hot Hors d’oeuvres (Choice of four, two pieces per item) Meatballs Bacon Cheese Rounds
Spicy Pork Pot Stickers Bacon Wrapped Shrimp General Tso's Chicken Mac and Cheese Bites
Chicken Wings (Plain, BBQ & Buffalo)
Spring Rolls Deviled Eggs
Beverages Freshly Brewed Coffee Fresh Brewed Iced Tea Ice Cold Water
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Military Dining-in & Dining-out $75 .00 per person Minimum of 50 guests. Inclusive (plus breakdown expense). A charge of $4 .00 per person for split menu requests will apply. Amenities Room Set-up & Breakdown White Table Linen Choice of Accent Color Napkin China & Silverware
Open Bar (Well Package) One (1) Bartender for one hour
Appetizer Course Gulf Shrimp Cocktail Served with Copper Ridge Chardonnay
Soup Course French Onion with Croutons Served with Copper Ridge Chardonnay
Salad Course Caesar Salad Served with Copper Ridge Chardonnay
Main Course Please choose one of the following: Prime Rib Au Jus Served with Yorkshire Pudding, Red Bliss Potatoes, Vegetable Medley & Fresh Baked Dinner Roll. Served with Copper Ridge Merlot. Tuscan Chicken Airline Chicken Breast, Pan Seared, Topped with a Sundried Tomato and Spinach Cream Sauce. Served with Mashed Potatoes, Vegetable Medley and Fresh Baked Dinner Roll. Served with Pinot Grigio. Salmon Fillet with Soy Ginger Sauce Rice Pilaf, Roasted Asparagus & Fresh Baked Dinner Roll. Served with Copper Ridge Chardonnay. Vegetarian Plate Vegetarian and Vegan options available upon request. Served with Copper Ridge Chardonnay. Dessert Course Triple Chocolate Mousse Cake Served with Port Wine.
Grog Non Alcoholic (per gallon)
$25 .00 $75 .00
Alcoholic (per gallon)
Cigar Toast All facilities are non-smoking, dinner Mints are optional.
Dry Dock No. 3, February 3, 1904 Dry Dock No. 3 under construction, February 3, 1904 (National Archives and Records Administration, NNSY-1904_01/RG 71-CA, Box 333, Folder D)
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Conference Packages Based on 8 hours, minimum of 25 guests. Standard Conference Package
$3 .50 per person (all inclusive) Room Set-up and Breakdown LCD Projector Drop Down Projector Screen Microphones
Podium Televisions Internet Fresh Brewed Coffee, Iced Tea &BulkWater served all day
*NOTE: Not all facilities are equipped with televisions and internet. Standard Morning Refreshment Package $7 .50 per person Assorted Muffins, Croissants and Whole Fruit Full Day Package $14 .00 per person Served in the Morning Assorted Muffins, Croissants and Whole Fruit Served in the Afternoon
Freshly Baked Cookies or Brownies, Assorted Snacks Standard Afternoon Package $7 .50 per person Freshly Baked Cookies or Brownies and Choice of Three Snacks (Assorted Chips, Pretzels, Trail Mix, Popcorn, Granola Bar, Peanuts)
Dry Dock No. 1, 1933 Photo taken from bottom of dock revealing inscriptions carved in the stone for the centennial commemoration of the Dry Dock in 1933. (National Archives and Records Administration NNSY-1933_01 /RG 71-CA, Box 333, Folder B)
20% service charge not included. All prices subject to change.
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Luncheon Buffets Served Monday through Friday until 2 p.m., minimum of 15 guests. Deli Buffet $12 .00 SALADS Garden Salad
ACCOMPANIMENTS American Cheese Assorted Breads Sliced Tomato, Lettuce Onion and Pickles Mayonnaise
Mustard Creamy Horseradish Sauce Fresh Baked Cookies
Pasta Salad ENTRÉES
Sliced Roast Beef Ham and Turkey
Italian Choice of One Meat $12 .00 Served with Garlic Bread CHOICE OF PASTA: Penne Farfalle
Two meats $14 .00 Classic Caesar Salad with Pecorino Romano Cheese, Seasoned Croûtons and Creamy Dressing
ENTREE Grilled Chicken Italian Sausage Meatballs
CHOICE OF TWO SAUCES: Tomato Vodka Marinara Alfredo Primavera Served with Garlic Bread
Spaghetti Fettuccine
Mexican Fiesta Choice of One Meat $12 .00
Two meats $14 .00
Garden Salad served with Avocado Ranch Dressing MEAT SELECTION Grilled Chicken Breast Strips with Cilantro Pesto Sauce
ACCOMPANIMENTS Hard Taco Shells Frijoles Mexican Rice Diced Tomatoes Shredded Cheddar
Salsa Sour Cream Chopped Lettuce Fresh Churros
Marinated Grilled Flank Steak Strips with Fire Roasted Peppers and Onions Seasoned Ground Beef
Fajita Station Choice of One Meat $10 .95 Two Meats $12 .95 Served with Flour Tortilla, Sautéed Red & Green & Yellow Peppers, Sliced onions, Sour Cream, Diced Tomato, Shredded Cheese and Shredded Lettuce MEAT SELECTION Julienne Cut Beef Strips Julienne Cut Chicken Strips
Add an additional accompaniments ($2 per person) or vegetable for $2 per person. *A carving station may be added for an additional fee of $75. 20% service charge not included/all prices are subject to change
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Plated & Served Dinners Minimum of 50 guests Served with Fresh Garden Greens and choice of one dressing, choice of two accompaniments, Fresh Rolls, Tea and Coffee. Single Entrée Dinner Selections Tuscan Chicken -$20.95 Airline Chicken Breast, Pan Seared, topped with a Sun Dried Tomato and Spinach Cream sauce Stuffed Chicken -$25.95 6 oz. Chicken Stuffed with Hearty Crab Cake, topped with a Supreme Sauce Cod -$20.95 6 oz. Pan Seared served with a slow Pan Roasted Heirloom Tomato, Sautéed Garlic and deglazed with White Wine Sliced Strip Loin -$20.95
Slow Roasted 60 Sliced Strip Loin served with Gravy Accompaniments & Vegetables (Choice of Two) Traditional Mashed Potatoes with Gravy Roasted Red Bliss Potatoes
Dressings Other dressings are available upon request
Scalloped Potatoes Macaroni & Cheese Rice Pilaf
Green Bean Sweet Corn Steamed Broccoli Garden Vegetable Medley Roasted Asparagus
U.S.S. Mississippi (BB-41), June 24, 1931 In dry dock at Norfolk Naval Shipyard. Photo fromwww.historialdairy.com
Children Menus (age three to 10 years old) are available, see Catering Assistant. Add an additional accompaniment or vegetable for $2 per person. 20% Service Charge not included / all prices subject to change.
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. Dinner Buffets Minimum of 50 guests. Includes fresh Rolls, Tea and Coffee. Salads (Choice of one). Garden Green Salad Mixed Garden Greens with Tomato, Red Onion, Cucumber served with Ranch or Balsamic Vinaigrette Caesar Salad Crisp Romaine Lettuce, Fresh Parmesan Cheese, Herbed Croutons and Caesar Dressing Entrées Choice of one for $20 .95 or two for $21 .95 Top Round of Beef * Oven Roasted Turkey* Chicken Alfredo Brown Sugar Glazed Sliced Pork Loin
Dressings Other dressings are available upon request
Golden Fried Flounder Southern Fried Chicken Oven Roasted Chicken Grilled Chicken with Supreme Sauce
Accompaniments & Vegetables (Choice of two) Traditional Mashed Potatoes with Gravy Roasted Red Bliss Potatoes Scalloped Potatoes Macaroni and Cheese Rice Pilaf
Green Beans Sweet Corn Steamed Broccoli Garden Vegetable Medley Roasted Asparagus California Blend Vegetables Desserts Chef's Selection of Assorted Desserts
Aerial View Norfolk Naval Shipyard, 1941 Norfolk Naval Shipyard in 1941 was bustling with activity, just as it had been for several years, with the battleship Alabama (BB-60) under construction and several other battleships, including USS New York (BB-34), undergoing modernization. ( Hampton Roads Naval Museum Photograph )
Add an additional accompaniment or vegetable for $2 per person *A carving station may be added for an additional fee of $75. 20% service charge not included. All prices are subject to change.
NORFOLK NAVAL SHIPYARD DRYDOCK CATERING AND CONFERENCE | 14
Picnic Packages All picnics include a two-hour food service, delivery to any picnic area onboard Norfolk Naval Shipyard, set-up and breakdown of event, cutlery, plastic ware, condiments, napkins, and a full picnic party staffer. Please ask the catering specialist about additional recreational activities available with picnic purchase. America's Drydock $13 .95 ENTREES Hot Dogs with Buns Hamburgers with Buns American Cheese BEVERAGES Ice Water Lemonade, Fruit Punch or Iced Tea
Lettuce Tomato Onions Potato Salad Cole Slaw Condiments (Ketchup, Mustard and Mayo) Add Additional Entrees $3 .00 per person Pulled BBQ Pork Sandwich with Bun BBQ Chicken BBQ Pork Ribblets Fried Fish Flounder Fried Chicken Additional Accompaniments
Picnic Items for Pickup Each pan will accommodate 50 people. BBQ Pork with Buns
$145 .00 $155 .00 $150 .00 $140 .00 $85 .00 $60 .00 $60 .00 $ 60 .00
Hamburgers with Buns Hot Dogs with Buns
Fried Chicken
Macaroni and Cheese
Potato Salad
Cole Slaw
Macaroni Salad Corn on the Cob
$45 .00 $45 .00 $25 .00
Baked Beans Cutlery Sets
$1 .95 per person Corn on the Cob
Baked Beans
(Paper Plates, Napkins, Fork, Spoons) Sternos
Macaroni & Cheese Tri-Color Pasta Salad
$2 .50
$25 .00
Condiments (50 each)
(Ketchup, Mustard and Mayonnaise) Bagged Ice
$5 .00
NORFOLK NAVAL SHIPYARD DRYDOCK CATERING AND CONFERENCE | 15
Beverage Service Menu Bartender Fees & Charges One Bartender per 125 guests Bartender per hour, minimum two hours $25 .00 1.5 ml bottle
Wine Handling Fee 750 ml bottle
$8 .50
$10 .00
Catering Bar Well Brands
House Wines by the Bottle * Copper Ridge Chardonnay $18 .00 Copper Ridge White Zinfandel $18 .00 Copper Ridge Merlot $18 .00 Moscoto $18 .00 *Additional wines are available upon request. Non-Alcoholic Options
$3.75
Call Brands
$4 .50 $6 .25 $4 .50 $6 .00 $5 .00 $6 .00 $3 .50
Premium Brands
Domestic Bottle Beer Imported Bottle Beer
House Wine by the Glass Premium Wine by the Glass
Juice, Fountain Soda
Specialty Drinks Long Island Ice Tea, Tequila Sunrise, Margarita or Sex on the Beach
Served by the gallon. Beverage Station
$285 .00
Coffee, Iced Tea or Lemonade and Water Fresh Brewed Coffee
$8 .50
$40 .00
Sangria Pitcher (2.5 gal) Mimosa Pitcher (2.5 gal)
$70 .00 $55 .00 $85 .00
Assorted Hot Tea (per person)
$1 .50 $1 .50 $2 .00
Canned Soda Bottled Water
Bloody Mary Punch Pitcher (2.5 gal)
Beer Service DOMESTIC Budweiser Bud Light Bud Light Platinum Coors Coors Light Miller
IMPORTED Sam Adams Corona Extra Heinken Blue Moon
Miller Lite Yeungling
*All off sites must be on the Naval Installation
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Additional Amenities Cake Cutting Fee $75 .00 Candy Station Fee $75 .00 DJ Hook up Fee $75 .00 Linen Over-lay Fee $3 .50 Hors d’oeuvres Linen Napkin Fee (per napkin) $0 .75 Extra Table Settings $3 .50 Extended Event Hours (contracted in advance) $200 .00 Extended Event Hours (contracted day of event) $300 .00 Holiday Fee $750 .00 Wedding Fee $200 .00 Rehearsal Fee $200 .00 Bridal Room $100 .00 Clean-up Fee (glitter, confetti & sand) $150 .00
NNSYWaterfront Looking South, April 14, 2011 USS Harry S Truman (CVN-75) recently entered NNSY’s Dry Dock #8 for a Dry-docking and Planned Incremental Availability (DPIA), and is part of a rare carrier overlap as USS Dwight D. Eisenhower (CVN-69) is finishing up its availability. Historic Dry Dock #1 is also shown in the foreground as seen on April 14, 2011. (US Navy image)
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Notes
NORFOLK NAVAL SHIPYARD DRYDOCK CATERING AND CONFERENCE | 18
Notes
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For booking information, contact the catering manager at (757) 396-5053 or visit NavyLifeNNSY.com/Catering
NNSY-MWR-202-447
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