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)
NORFOLK NAVAL SHIPYARD DRYDOCK CATERING AND CONFERENCE | 10
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