2022 Banquet Guide

Valley Banquets

BANQUET GUIDE 2022

2 2022 BANQUET GUIDE

Thank you for
choosing Valley
Country Club!

Our food and beverage department is a full-service
dining provider ranging from classic dishes to ethnic
cuisines and themed parties. We provide service in both
fine dining and casual dining atmospheres. We have a full
range of adult beverage options and we will source any of
your specialty beverage needs.
Our planning process is designed to make planning
your event easy and efficient so you can concentrate on
making memories.

DIRECTIONS
From I-25

Go east on Arapahoe Road. Continue 4.5 miles to Jordan
Road, turn left (north). Proceed to the first stop sign
which is Caley Avenue. Take a right (east) on Caley and
proceed straight to the Clubhouse.

From I-225

Go south on Parker Road. Turn right (west) on Arapahoe
Road. Turn right (north) on Jordan Road. Proceed to the
first stop sign which is Caley Avenue. Take a right (east)
on Caley and proceed straight to the Clubhouse.

CONTACT
Kristy Scott

14601 Country Club Drive
Centennial, CO 80016
720-630-2466
[email protected]

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Room options

BUNKER ROOM

The Bunker Room is an ideal location for hosting intimate gatherings,
parties, business meetings, and special occasions. The Bunker Room
can seat up to 24 guests and provides easy access to the east and west
patios and bar area. The large south-facing windows provide ample
natural light during the day with views of the first tee box.

COLORADO ROOM

The Colorado Room is a perfect place to host showers, birthdays,
anniversaries, rehearsal dinners, and business meetings. The room offers
an intimate setting with a roaring fireplace and windows overlooking
the golf course. We offer board-style seating for 16 guests or round-table
seating for up to 30 guests.

CREEKSIDE DINING ROOM

Our Creekside Dining Room features a wall of windows that overlook
Cherry Creek and the front nine acreage of our golf course. The room
has a floor-to-ceiling fireplace and double doors that open to a terrace
with a fire pit. This room is sure to lend a touch of class to any event and
is versatile enough to be used for business meetings, luncheons, dinners,
wedding ceremonies, and receptions. This room can accommodate up
to 60 guests.

MOUNTAINVIEW BALLROOM

The Mountainview Ballroom is the perfect place to hold your wedding
reception, sports banquet, business meeting, golf tournament, birthday,
bar and bat mitzvah, or anniversary celebration. The room has an
abundance of natural light and is surrounded by windows providing
views of the mountains and golf course. We offer classroom seating
for 60 guests, U-shaped tables for 40 guests, theater seating for up to
150 guests, cocktail reception for 200 guests(and plated dinner seating
for 120 guests, 80 guests with a dance floor.) The bar is conveniently
located inside the room, and chandeliers and mini-lights offer a festive
atmosphere.

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Room Pricing options

EVENT ROOM PRICING

NON-MEMBER ROOM RENTAL & FOOD BEVERAGE MINIMUM PRICING APPLIES TUESDAY TO SUNDAY
Room . . . . . . . . . . . . . . . . . . . .Rental . . . . . . . . Food and Beverage
Mountainview Ballroom . . . . . . . . . $500 . . . . . . . . . $3,000
Creekside . . . . . . . . . . . . . . . . . .$500 . . . . . . . . . $3,000
Colorado Room . . . . . . . . . . . . . .$300 . . . . . . . . . $3,000
Bunker Room . . . . . . . . . . . . . . . $300 . . . . . . . . . $3,000

Events are reserved at a maximum guest time of five hours unless additional time is requested.

INCLUDED IN RENTAL • Buffet Chafers and Serving Pieces
• Registration Table • Outdoor Terrace with Tables and Chairs
• Gift and Accessory Table
• Buffet Tables (unavailable in Mountainview Ballroom
• Dining Tables and Colorado Room)
• Table Linens and Napkins • Room Setup and Tear-down
• Elegant Glassware, Flatware, and China

Additional use of the facility may be purchased by the hour when available.

MISCELLANEOUS COSTS

Dance Floor . . . . . . . . . . . . . $150 Setup Fee
Chef-Attended Stations . . . . . . $100 per Attendant*
Golf Beverage Cart Attendant . . $100 per Attendant*
Bartender . . . . . . . . . . . . . . $100 per Attendant*
Audio/Visual . . . . . . . . . . . . $150 Setup Fee
Additional Service Staff . . . . . . $100 per Staff member*
*Cost per hour
Audio/Visual: screen, projector, wireless and corded microphone, dry erase/flip chart easels, speaker, and audio accessories
Accessories: variety of adapters*, mic stand, and speaker stand.
*due to the variety of devices it is best to contact the Events manager to ensure compatibility priot to the event day

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Breakfast options

BREAKFAST BUFFET PLATED SELECTIONS

CONTINENTAL 12 THREE BUTTERMILK PANCAKES 10
breakfast breads, yogurt and granola, pure maple syrup, fresh fruit, hash browns 11
fresh fruit display, bagels and cream cheese blueberries, bananas, or chocolate chips, add 1.5 12

BIRDIE 14 ALL-AMERICAN BREAKFAST
scrambled eggs, applewood-smoked bacon, three scrambled eggs, hash browns, fresh fruit,
breakfast sausage patties, hash browns, and choice of applewood-smoked bacon or
fresh fruit display | gf breakfast sausage patty | gf

PAR 3 16 BREAKFAST BURRITO
scrambled eggs, applewood-smoked bacon, large flour tortilla with scrambled eggs, potatoes,
breakfast sausage patties, seasoned breakfast cheddar cheese topped with pork green chili,
potatoes, assorted breakfast breads, shredded lettuce, sour cream, and pico de gallo
fresh fruit display choice of sausage, bacon, or vegetarian
served with hash browns

VALLEY BRUNCH* 25

chef-prepared omelet station, applewood smoked
bacon, breakfast sausage patties, chicken limon, roasted
potatoes, fresh fruit display, yogurt and granola, field
green salad with choice of dressings, and dessert bites

BREAKFAST ADD-ONS

BELGIAN WAFFLE STATION 9
homemade Belgian waffles with maple syrup,
berry compote, candied pecans, fresh strawberries,
and bananas

*Chef-prepared stations are subject to a chef attendant fee. See page 5 for details.
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Soup & Salad options

SOUPS

CHICKEN AND WILD RICE 5/7
natural chicken broth wild rice

NEW ENGLAND CLAM CHOWDER 5/7

chopped clam, bacon, potatoes in a creamy soup

TOMATO BASIL 5/7
silky rich tomato with fresh basil | gf

VALLEY PORK GREEN CHILI 5/7

with a warm tortilla and shredded jack cheese | gf

SALADS

CAESAR SALAD 7/11
romaine lettuce, herbed croutons, shaved
parmesan cheese, cherry tomatoes, and
classic caesar dressing

SPINACH & ARUGULA 8/12

tomato, avocado, goat cheese, shaved carrot, almonds
and cider vinaigrette

VALLEY GREEN SALAD 7/11
mesclun, roasted cherry tomatoes,
cucumber, beets, candied pecans with
choice of dressing

LITTLE GEM 8/12

gem lettuce, applewood-smoked
bacon, shaved red onion, bleu cheese crumbles,
roasted cherry tomatoes, and bleu cheese dressing

SALAD ADD-ONS 7
7
Red Bird Farms chicken breast 7
Canadian salmon 12
grilled white shrimp
6oz bistro tender steak

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Lunch options

PLATED SELECTIONS

includes choice of french fries, cottage cheese, fresh fruit, or house chips (the selected side must be the same for all meals)

CAJUN CHICKEN WRAP 14 COBB SALAD 14

blackened chicken breast, baby spinach, garlic aioli, chopped iceberg and radicchio tossed with bleu
roasted bell peppers, and caramelized onions cheese crumbles, avocado, cherry tomatoes,
diced all-natural chicken, applewood smoked bacon,
and a hard-cooked egg with choice of dressing | gf
POWER SALAD 14

baby greens, quinoa, beets, red peppers, craisins,
walnuts, avocado, and cranberry balsamic vinaigrette | gf
TURKEY AVOCADO CLUB SANDWICH 15

all-natural chicken breast, grilled salmon, house roasted turkey breast, avocado mash, bacon, swiss,
leaf lettuce, tomato, and herb aioli served on toasted
or grilled shrimp, add 7 sourdough

SPINACH AND ARUGULA 12

tomato, avocado, goat cheese, shaved carrot, almonds GRILLED CHICKEN CAESAR SALAD 18
crisp romaine dressed with creamy caesar dressing,
and cider vinaigrette | gf tossed with parmesan cheese, cherry tomatoes,
herb croutons, and topped with grilled,
all-natural chicken breast, grilled salmon, all-natural chicken breast

or grilled shrimp, add 7

TUSCAN CHICKEN WRAP 14

herb-roasted chicken breast, sun-dried tomato aioli, VALLEY BURGER 16
wagyu beef hamburger with applewood-smoked
artichoke hearts, red onion, feta cheese, and arugula bacon, cheddar cheese, lettuce, tomato, onion,
wrapped in a large flour tortilla and pickle served on a brioche bun
beef burger can be substituted with turkey burger
or impossible patty

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Dinner options

PLATED SELECTIONS

includes warm rolls with butter and choice of two sides

PENNE PASTA WITH VODKA SAUCE 19 MEDITERRANEAN ROASTED SALMON 28
with spinach, bell peppers, and creamy tomato salmon roasted on cedar planks and served with 39
vodka sauce cucumber-tomato relish and lemon butter | gf 40
all-natural chicken breast, grilled salmon, 44
or grilled shrimp, add 7 DUO OF PETITE FILET & SEARED SALMON
no side selection with this entrée 4-ounce, center-cut filet with red wine sauce and
seared salmon with cucumber-tomato relish | gf
ITALIAN CHICKEN PICCATA 21
sautéed all-natural chicken breast topped with 10OZ SLOW-ROASTED PRIME RIB
lemon white wine sauce, capers with horseradish cream and au jus | gf

HERB-ROASTED AIRLINE CHICKEN BREAST 24 6OZ CENTER-CUT FILET MIGNON
8-ounce airline chicken breast lightly marinated pan-roasted with fresh herbs and red
and roasted with fresh herbs, topped with wine reduction | gf
natural chicken jus | gf

VEGETABLE NAPOLEON(V) 24 SIDE SELECTIONS
roasted portobello, roasted pepper, sweet potato,
spinach, tomato, cauliflower, asparagus, and Flash-Fried Brussels Sprouts(v)
mushroom jus | gf Grilled Asparagus (v)
Roasted Seasonal Vegetable Medley (v)
PAN-SEARED CAPRESE CHICKEN Roasted Cauliflower (v)
pesto, roma tomatoes, and fresh mozzarella | gf 25 Steamed Baby Carrots (v)
Classic Creamy Mashed Potatoes
BEEF TENDERLOIN TIPS Wild Rice Pilaf
cooked with mushrooms in a red wine sauce | gf 27 Dauphinoise Potatoes with Parmesan Crust
Herb-Roasted Red Bliss Potatoes (v)
Whipped Sweet Potatoes (v)
Steamed Broccoli (v)

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Buffet options

LUNCH & DINNER

DELI BUFFET 18 TUSCAN BUFFET 28

selection of sliced turkey, ham, and roast beef | sliced roasted chicken with artichokes and lemon, seared
cheddar, swiss, and pepper jack cheese | red leaf lettuce, salmon with tomato, olives, and spinach | penne pasta
tomato, onion, pickles, and condiments | pasta salad | with sun-dried tomato pesto, grilled eggplant, and
assorted cookies | house chips squash | toasted garlic baguettes, mixed green salad with
kalamata olives, roma tomatoes, cucumbers, and shaved
parmesan | tiramisu
SUMMERTIME BUFFET 21

third-pound grilled hamburgers and Vienna beef
hotdogs | brioche hamburger buns and fresh hotdog
BIG TEX BUFFET 31

rolls | red leaf lettuce, sliced onions, sliced tomatoes, pulled pork and BBQ brisket | tangy coleslaw, creamy
and pickles | thick-cut potato chips, barbecue baked mashed potatoes, green beans, mixed green salad with
beans, fresh fruit salad, and crisp garden salad | assorted tomatoes, carrots, cucumbers | warm apple crisp | corn
cookies and fresh-baked brownies bread

POLYNESIAN BUFFET 28 SURF & TURF 40

romaine and cabbage salad | huli huli chicken breast | petite 4-ounce filet with red wine demi-glace and
sesame crusted salmon | garlic string beans | steamed mushrooms, seared salmon with tomato, cucumber
rice | lo mein noodle | chocolate cake relish | grilled lemon asparagus, herb-roasted red bliss
potatoes | arugula and romaine salad with roasted
tomatoes, bleu cheese crumbles, applewood-smoked
CLASSIC ITALIAN BUFFET 26

italian sausage and peppers, fettuccine alfredo, penne bacon, shaved red onion, and croutons | chocolate lava
rosa, chicken parmesan, caesar salad, garlic bread sticks cake
| cannolis

PRIME RIB BUFFET 42

FAJITA GRILL 27 roasted prime rib, au jus and horseradish cream |

grilled seasoned steak and fajita chicken with peppers seasonal grilled vegetables, creamy mashed potatoes |
and onions served with warm flour tortillas | seasoned valley mixed greens | berry cobbler
black beans, lime-cilantro rice, shredded lettuce, sour
cream, cheese, and salsa verde | churros

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Appetizer options

PASSED APPETIZERS DISPLAYED APPETIZERS

50 pieces to order. Feeds 15-20 people.

TURKEY BITES WRAPPED IN BACON 160 WHOLE BAKED BRIE 75
wheel of brie wrapped in puff pastry and
CAPRESE BRUSCHETTA 65 served with crackers, crostini, and fig jam

ITALIAN SAUSAGE-STUFFED MUSHROOMS 85 VEGETABLE CRUDITÉ 60
with sauce rosé fresh-cut seasonal vegetables with
buttermilk ranch

SPANAKOPITA 90

MEDITERRANEAN PLATTER 70

TANDOORI CHICKEN SKEWER 145 marinated olives, naan, hummus, roasted pepper and

artichoke dip, sundried tomato dip

ASIAN PORK POT STICKERS 85
with sweet thai chile sauce
FRESH FRUIT DISPLAY 80
assorted fresh fruit and berries

PESTO CHICKEN FLATBREAD 80
with roma tomatoes and mozzarella
RUSTIC ITALIAN ANTIPASTO 125
assorted salumi, cheese, marinated artichokes,
BACON-WRAPPED DATES 100 olives, crackers and sliced baguette
with boursin cream

IMPORTED & DOMESTIC CHEESE DISPLAY 150
with crackers, crostini, dried fruit,
BUFFALO CHICKEN PHYLLO POUCH 165 toasted walnuts, and fig jam

VEGETABLE SPRING ROLLS 85
with sweet soy dipping sauce
WHOLE-ROASTED ANGUS BEEF TENDERLOIN

(AVERAGE 5 LBS) 295

SHRIMP COCKTAIL 95 served room temperature and thinly sliced

with horseradish cream sauce, dijon mustard,
brioche rolls, shredded red leaf, roma tomatoes,
COCONUT SHRIMP 85

and red onion

SOUTHWEST EGGROLLS 125

SMOKED SALMON MOUSSE CANAPÉS 100

AHI TUNA WONTON 145
with ponzu aioli

MINI CRAB CAKES 135
with remoulade

BACON, FIG, BOURSIN PHYLLO CUP 65

MINI 4 CHEESE CALZONE 150

Additional orders may be available in increments of 25 pieces.

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Action Stations & Dessert options

CARVING STATIONS* PLATED DESSERTS

ROASTED TURKEY BREAST 10 CHOCOLATE TORTE 8
with cranberry chutney and brown gravy with wild berry sauce

SLOW-ROASTED ALL-NATURAL PORK LOIN 14 KEY LIME PIE 8

with garlic-dijon sauce with whipped cream

HERB-CRUSTED SIRLOIN 18 NEW YORK CHEESECAKE 7
with red wine sauce with salted caramel sauce

PRIME RIB 25 SEASONAL BERRIES 8
with horseradish cream and au jus with chantilly cream 9
minimum 20 people
SINFUL SEVEN CAKE
ACTION STATIONS* layered white chocolate, milk, and
dark chocolate mousse

OMELET STATION 10
with various seasonal toppings
DISPLAYED DESSERTS 5 PP
WAFFLE STATION 5 PP
with maple syrup, berries, 9
candied pecans, whipped cream
COOKIES & BROWNIES
RAMEN STATION chocolate chip cookies, sugar cookies,
ramen cups served with assorted toppings, and chocolate brownies
ramen noodles, and choice of meat or
vegetable broths 11

PASTA STATION SWEET TREATS
with a variety of toppings and pastas with assorted small, bite-sized desserts
marinara, alfredo, and pesto
SUNDAE BAR 8 PP
SAUTÉED SHRIMP 16 chocolate and vanilla ice cream,
sautéed shrimp with assorted sauces
and a variety of garnishes assorted toppings, and sauces

WARM APPLE OR CHERRY CRISP 85

18 baked apple or cherry crisp with pastry crumbles

serves 20-25 people

*All carving and action stations are subject to a chef attendant fee. See page 5 for details.
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Bar options

HOSTED BARS CONSUMPTION AND CASH BAR PRICES

Time Beer, Wine, Well Liquor Call Liquor Bottled Soft Drinks 3
1 Hour 18 per guest 24 per guest Domestic Beer 6
2 Hours 20 per guest 28 per guest Import or Micro Brew Beer 7
3 Hours 24 per guest 32 per guest House Wine by the Glass 8
4 Hours 28 per guest 34 per guest Well Liquor 10
Call Liquor 13
House Wine (bottle) 30
House Champagne (bottle) 32

WELL LIQUOR Price includes Club charge and tax

Finlandia Vodka, New Amsterdam Gin, Bacardi Rum,
Sauza Tequila, Dewars Scotch, Jim Beam Whiskey

HOUSE WINES

CALL LIQUOR Canyon Road Chardonnay 8/30
Canyon Road Pinot Grigio 8/30
Vodka: Grey Goose, Ketel One, Tito's Canyon Road Sauvignon Blanc 8/30
Gin: Bombay Sapphire, Tanqueray Canyon Road Pinot Noir 8/30
Rum: Captain Morgan Spiced, Mount Gay Canyon Road Cabernet Sauvignon 8/30
Tequila: Don Julio, Hornitos Wycliff Champagne (bottle only) 32
Scotch: Famous Grouse, Johnnie Walker Black, Johnnie
Walker Red N/A BEVERAGE STATION
Bourbon/Whiskey: Canadian Club, Crown Royal,
Glenlivet 12, Jameson, Maker's Mark Traditional*: coffee, decaf coffee, $3 pp
Liqueurs: DiSaronno Amaretto, Bailey's Irish Cream, iced tea and water
Kahlua

add-on lemonade additional $1 pp
kid's station: lemonade and water $3pp

*unlimited

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Policies

DEPOSIT AND PAYMENT DRESS CODE

Upon agreement of contract, Valley requires a $500 The host/hostess is responsible for the proper attire of all
deposit for your event. This deposit confirms your persons in attendance. Appropriate attire means clean,
reservation and is non-refundable. The deposit will be presentable clothing in good condition and not offensive
applied to your final charges with the balance due 3 days to others. All men’s shirts must have collars. Jeans with
prior to the day of the event. Valley Country Club accepts holes, rips, tears and hoodies are not permitted.
cash, personal checks, Visa, MasterCard, American
Express and Discover. FUNCTION LENGTH AND SPACE

CANCELLATION All functions will be booked at a maximum of five hours.
If additional time is requested, the charge is $2 per guest,
In the event of cancellation, the renter will be held per half hour (based on guarantee or actual attendance,
responsible for 25% of the function’s estimated cost up whichever is greater). Reserved space is exclusive to
to 90 days prior to event. Within 90 days of the event the party contracted. It is the responsibility of the host/
date, renter will be held responsible for 75% of the hostess to ensure that all guests remain in the reserved
function’s estimated cost and within 30 days of the event, private areas. Valley reserves the right to change room
renter will be held responsible for 100% of the function’s assignment and/or limit the number of guests due to
estimated cost. room size.

CLUB CHARGE BEVERAGE SERVICE

All food and beverage are subject to a 20% Club Charge Colorado State Law regulates the sale and service of
and a 4.25% tax. Gratuities are at the discretion of the alcoholic beverages. Alcoholic beverages may not be
host/hostess. Please note, Club Charge is not a gratuity brought onto or removed from Club property. Sale of
for the staff. alcohol to persons under 21 years of age is prohibited.

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Valley Country Club reserves the right to refuse service DECORATIONS
to any guest without valid identification, to any guest
supplying alcohol to minors, or to any guest who appears No glitter, rice, seed, flower petals or paper confetti items
to be intoxicated. Shots are not permitted during events. are allowed. No items may be attached to any Club surface
by any means without prior authorization. Decorating is
FOOD SERVICE the responsibility of the host/hostess and all items must
leave the Club at the end of the event. Early drop off must
All food will be prepared on site. By written agreement, be approved prior to the event.
we do allow outside specialty desserts and cakes.
LIABILITY
MEAL GUARANTEE
The host/hostess is responsible for the conduct of all
An approximate guest count is required at the time of persons in attendance and for any damages to the
booking. Confirmation of the number of guests attending facilities. Property brought onto the Club premises will
is required three business days prior to your function. be the sole responsibility of the group. The Club assumes
The Club will be pleased to set 5% over the guarantee no liability for its loss or damage.
for a function of less than 100 guests and 4% over the
guarantee for functions of 100 guests or more. If a meal SMOKING AND CELL PHONES
guarantee is not given, the Club will set based on the last
available written estimate. The final bill will be based on Smoking is not allowed in any banquet facility or anywhere
the guarantee or actual attendance, whichever is greater. in the Clubhouse. There is a specified area outside the
Gentlemen’s Grille for smoking. All cell phones must be
MUSIC AND ENTERTAINMENT set to vibrate while on Club property.

The client may provide their own entertainment. The
Club can assist with a list of vendors if needed.

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