ࡱ>  1 "#$%&'(*+,-./03456789:;<>?@ABCDEFGHIKLMNOPQSTUVWXYZ[\]^_`abcdefghijklmnopqstuvwxyz{|}~Root Entry F<+LWorkbookRMBD0003B2E6 F L DLMBD000379AB  F L DLOle >1TableCompObjqWordDocument0 .F!Sheet1!Object 2  FMicrosoft Office Word Document MSWordDocWord.Document.89q.F!Sheet1!Object 1  FMicrosoft Office Word Document MSWordDocWord.Document.89qOh+'0 `ht @@@ C"NormalCJ_HaJmH sH tH P@P C" Heading 4$$@&a$5>*CJ OJQJ\P@P C" Heading 5$$@&a$5>*CJOJQJ\DAD Default Paragraph FontRiR  Table Normal4 l4a (k(No List>O> C" Cover Paged\^JP>@P C"Title$<@&a$5CJ KHOJQJaJ  z$%;<=>?QRSTUcdefghpqrs}~$%;<=>?QRSTUcdefghpqrs}~0008000H0H0H00000H000000H00000000~##$$9:TTbdggo|#EHqi6Yq$QR!@(q@@UnknownGz Times New Roman5Symbol3& z ArialCFComic Sans MSU ChalkboardCourier NewGV Tempus Sans ITC hJ0mmm!r4d@P .2 Robert HarrisKate Economidesq` bjbjqPqP 0::( ( ( ( 4  T T T T T T T T < > > > > > > $U hbb T T T T T b T T w  T T T < T <  T H ` gY( j   $ 0  ^  $ T T T b b T T T T T T T d( (   The East Coast Grill Presents: Menu Stationary Appetizer Passed Appetizers Buffet Dinner Dessert Beverages #%9:;=QRUcdhprs}{gbZH;{h:9hqi6CJ$OJQJ"hqi6hqi65>*CJOJQJaJhqi6hqi65 hqi65'h:9hqi656>*CJ$OJQJ\]hqi6+hqi6hqi656>*CJOJQJ\]aJhqi6hqi6OJQJaJ"hqi6hqi65CJOJQJ\aJhYqCJOJQJaJhqi6hqi6CJOJQJaJ"hqi6hqi66CJOJQJ]aJ hqi6hqi6CJKHOJQJaJhEHCJKHOJQJaJ$%;<=>?QRSTUcdefghpqrs}~$a$gdqi6gdqi6$a$ dgdqi6~$a$.:pqi6+ =!"#$% SummaryInformation( DocumentSummaryInformation8!Ole >1Table )Oh+'0  ( 4 @LT\dlRobert HarrisNormalKate Economides6Microsoft Office Word@J6@@ XmG$ OM$mU   8  G."SystemGL9( -@BComic Sans MS- 82 CThe East Coast Grill Presents:QDA3IA963H>A963O8! 3>8A9A=793 2  C aX-2 {CMenugA==@BComic Sans MS- 2 { C aY@BComic Sans MS- 2 ! C aQ-)2 CStationary AppetizerQ7A7!>=A7A2V>?A7 ?A8- @ ! - 2 v C a3 2  C aY 2 b! C aY 2 ! C aY 2 ! C aY 2 J! C aY-%2 CPassed Appetizersz>A99AE2V>?A7!?A79- @ ! - 2 $ C aY 2 ! C aY- 2 2 ! C aY 2 ! C aY 2 w ! C aY-2   CBuffet Dinner J=;;A73T!==A8- @ ! * - 2  C aY@Times New Roman- 2 C a-j@1Courier New- 2 + C aZ 2 ! C aZ 2  C aZ 2 )! C aZ-2 FCDessertTA99A87- @ ! F- 2  C aY@Times New Roman- 2 UC a6 2 C a6 2 ;C a6-2  CBeveragesJA9A8A>A9- @ ! 6- 2 < C aYj@1Courier New- 2 u! C aZ 2 ! C aZ- 2 C a--CCBBAA@@??>>==<<;;  : :   9 9   8 8   7 7   6 6 5544332211՜.+,0, hp|    The East Coast Grill Presents:Menu Title Headings@@@ :rNormalCJ_HaJmH sH tH DAD Default Paragraph FontRiR  Table Normal4 l4a (k(No List>Q@> :r Body Text 3 CJOJQJ z Z!)))), Z!000000   !ij!:jk!!Uvu Ktzg6 !@@@UnknownGz Times New Roman5Symbol3& z ArialCFComic Sans MSU ChalkboardCourier NewGV Tempus Sans ITC qhJL왆\ \ !24@P .2 Robert HarrisKate EconomidesCompObjqWordDocument 20SummaryInformation(=DocumentSummaryInformation8Jq`  bjbjqPqP 0::dFFFF R jjjjjjjj$1h b>jjjjj>jjSj"jjjj^ :Fi0 (  (jjj>> jjjjjjjFF  THE FINE PRINT Please be advised that East Coast Grill maintains a Food Minimum on all orders. Also note, the above is an estimate. The price of food per person is based on the number of guests originally estimated. . If the guest count changes considerably within 72 hours prior to the event, your event may be subject to a staffing change and a possible change in food cost per person. The final invoice will take into account any change in guest count, menu items, rentals, service, liquor consumption and overtime. The minimum number of staff hours you will be billed for is 5 hours. After 5 hours, you will be charged for each staff members hourly rate. Billing begins when staff members leave ECGs door and ends when they return to ECGs door, plus one hour. You are encouraged to discuss billing times as noted on this proposal of the menu. In order to secure the date we do require a $750.00 non-refundable deposit. A 50% deposit is due 2 weeks prior to your event. A final count of guests is due 2 weeks before your event. All deposits received will be applied to your final invoice. A non-refundable payment of 50% of the estimated invoice amount is due to secure the date in the event the date is booked less than two weeks in advance. The net balance is due at the time of the party. Kk   hvu hKtzhvu CJOJQJaJhKtzhUCJOJQJaJhKtzhvu CJOJQJaJ"hKtzhvu 5CJOJQJ\aJ Z    .:pvu + =!"#$% Oh+'0  ( 4 @LT\dlRobert HarrisNormalKate Economides6Microsoft Office Word@@.6?@Xn:\GPOM$m(    G."SystemG_P9" -@BComic Sans MS-  2 CTHE FINE PRINT/3*(%6*$*%6/ 2 8C z2@BComic Sans MS-e2 <CPlease be advised that East Coast Grill maintains a Food Min#%"!%(%"&!!%' '! *" (#" .4"# "#!")##';#;2 < Cimum on all orders. Also note, 4#3##"# '% !1!###%2  Cthe above &%"'#!%2 ZiCis an estimate. The price of food per person is based on the number of guests originally estimated. . !"#$ 4! %-'%$ "%#""##'$% #% !##!(" %'##'%"#3(% #"$"% !# $#"#% 4! $'>2 "CIf the guest count changes conside%"'%$"% "##" "'""$$!"##!'%e2 5<Crably within 72 hours prior to the event, your event may be "(#/ &#()'##!$#  # &%$!%" ### % %# 4"#'%2 iCsubject to a staffing change and a possible change in food cost per person. The final invoice will take !#(%"  #" """#$"'""#%"#'"$#! (%!'"##%#"##'"# #% $%!##-'%!#"#!""%. "$%2 q[Cinto account any change in guest count, menu items, rentals, service, liquor consumption ans# #"""### ""#"'""$%###$! "### 4%#"%3!%# "!!%!"%"## "##!#3$##"#2 q Cd overtime.'# % 4% 2 q9C z-2 aCThe minimum number of staff hours you will be billed for is 5 hours. After 5 hours, you will be .&%4"4#4##3(% #"! ""!'"# !##"/'%'%'"# !)'"" !1! %)'"# ###.'%2 *aCcharged for each staff members hourly rate. Billing begins when staff members leave ECGs door "'" $%'"# %""' """3%4'% !'## # ! $*"$'%##!.&$#! """4%3(%!%!!%*'. !'## V2 2Cand ends when they return to ECGs door, plus one "#'%#'!.'%#'%#%# # #*'. !'##$"!##%X2  3Chour. You are encouraged to discuss billing times n'## +##"%%#"## "#%' #'!"# !'#$ 3%!D2 &Cas noted on this proposal of the menu."!##%'##'!$ #$"!"#"'%4%#" 2 C z-^2 A7CIn order to secure the date we do require a $750.00 non%## '%  # %"# % &%'"%.%'# %##%".))()(### 2 A C-zM2 A ,Crefundable deposit. A 50% deposit is due 2 %"##&"(%'%$"! 0))6'%$"!  '#%)n2 BCweeks prior to your event. A final count of guests is due 2 weeks.%%#!$#  ##"# $!%" 1""""### #"##$!!!'#%).%%# >2  "C before your event. All deposits (%"# $### % %#1'%$"! \2 6Creceived will be applied to your final invoice. A non %"%!%'.(%"#$%' #### !#"#!#!%1### 2  C-zL2 9 +Crefundable payment of 50% of the estimated %"##'"(%#"#4%" #")(7#"'%$! 4"%'2 X`Cinvoice amount is due to secure the date in the event the date is booked less than two weeks in #!#"$"4##" !'#% # %"# $'%'"%# &%$ %#  &%'"%!(##$%'% ! '"#/#.$%$!#2 Cadvance."'!"#"% 2 C z--(2 CThe net balance is .&%#$ (""#"%!52 9Cdue at the time of the party'"%"'% 4%#"'$$" #@1Courier New- 2 C.z( 2 C z'@Times New Roman- 2 C z--CCBBAA@@??>>==<<;;  : :   9 9   8 8   7 7   6 6 5544332211՜.+,0 hp|      Title ـ\plavance Ba==,1)8X@"1 Geneva1 Helv1 Helv1 Helv1 Geneva1=Geneva1@ Geneva1$  Chalkboard1 Geneva1*  Comic Sans MS1*@  Comic Sans MS1*  Comic Sans MS1*  Comic Sans MS1*  Comic Sans MS1*@  Comic Sans MS1*  Comic Sans MS1*  Comic Sans MS1*  Comic Sans MS1*  Comic Sans MS1 Geneva1 Geneva1*  Comic Sans MS1*  Comic Sans MS1$  Chalkboard1 Geneva1* Comic Sans MS1* Comic Sans MS1* Comic Sans MS"$"#,##0_);\("$"#,##0\)!"$"#,##0_);[Red]\("$"#,##0\)""$"#,##0.00_);\("$"#,##0.00\)'""$"#,##0.00_);[Red]\("$"#,##0.00\)7*2_("$"* #,##0_);_("$"* \(#,##0\);_("$"* "-"_);_(@_).))_(* #,##0_);_(* \(#,##0\);_(* "-"_);_(@_)?,:_("$"* #,##0.00_);_("$"* \(#,##0.00\);_("$"* "-"??_);_(@_)6+1_(* #,##0.00_);_(* \(#,##0.00\);_(* "-"??_);_(@_)                 + ) , *       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BagsChef Arrives on Site at:Kate Arrives with Servers @Tent Pop Up Lights Rental List East Coast Grill will provide:Plastic PitcherToysSmall Stainless Serving TongsBuffet is Served:Stainless Steel Dinner ForksStainless Steel Dessert ForksStainless Spoons10.5" Plain White Dinner Plates8ft Buffet TableTray Stands ChromeBuffet Serving SpoonsFor Coffee Service: Bar Shift:Margarita Glass6 ft bar Tables Bar GratuityO(The bar gratuity is included and is a separate business from East Coast Grill) (20% Tip)Insurance Breakage Fee"Travel Time ($15.00 per bartender) White NapkinsShuckerUtility0Guests Arrive, Stationary and Passed Apps Start:Rental Pick Up: Rentals Arrive: White Wooden Garden Chair60" Round Tables (seats8-10)Table set up fee/breakdownCaf Tables (Use 120" clothes)6" Bread and Butter Plate Rolling RackFull Sheet Pan TrayRaw Bar Items:3"B&B Scallop Plates (Raw Bar)6" Glass Condiment Bowl: Oyster Forks18" Round Aqua18 Oval Large Ceramic Platters%17"x21" Square Large Pewter Platters11"x21" Large Ceramic Platters2 Tier Buffet Server Pewter$14" Sterling Silver App Tray PlatterSpecial Request: Coffee MugsStainless Tea Spoons50 Cup Coffee MakerReg and Decaf Coffee ServiceChampagne Toast:12oz old fashion Glass Setting: 10 oz martini glass48" Round Appetizer Tables36" Cake Table on WheelsChill N fill TableUmbrellaNavy 13' SkirtBooze Delivery:16" Bowl with stand Work Mats10x10 white tent Rain Plan:Sunny Day Plan:P(Price does not include 5% sales tax or optional gratuity for EAST COAST STAFF) .Bar Set Up ($1.25 Per person/ $125.00 Minimum)Signature Flute13oz Round Wine Glasses12oz Water Glasses90x132 inch White Tablecloth90x156 white Tablecloth120" White Tablecloth108" White Tablecloth96" Plain Tablecloth 8EAST COAST IS NOT RESPONSIBLE FOR POURING ANY BEVERAGES.Screen to Hide BreakdownGalvanized Buckets&There is a 5 hour minimum on all laborextra large coolers%East Coast Grills Bartending Services/) )~**C+ +r,O--.d/A00 11X25 O3, <4 cc ـ ,z9@jOa>qy  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