HomeMy Public PortalAbout2017 Banyans on the Green k
5/23/2017
Nate, f
Here is the proposal for the golf course. We really feel like it will work great for E
the City of McCall and us. let us know if you have any questions. Thank you for
your consideration and we look forward to hopefully working with you in the
future.
Sincerely,
Michael Byrne
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1
Oak on the Green
Cougar Restaurant Enterprises
McCall Golf Course
McCall, Idaho 83638
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Confidentiality Agreement
The undersigned reader acknowledges that the information provided by Cougar Restaurant Enterprises in this business plan
is confidential;therefore,reader agrees not to disclose it without the express written permission of Terrence Michael Byrne
Jr or Frank Dana Maryott.
It is acknowledged by reader that information to be furnished in this business plan is in all respects confidential in nature,other
than information which is in the public domain through other means and that any disclosure or use of same by reader,may
cause serious harm or damage to Cougar Restaurant Enterprises.
Signature
Name(typed or printed)
Date
Table of Contents
1.0 Transmittal Letter................................................................................... 1 t
2.0 Business Summary................................................................................... 2
2.1 Mission... ...... . . . .. .. .... . .. . . . .. ... . ... ... ..... ........ . . . .. ... .. . . . . ... ... ... .. ... ... .. . 2
2.2 Objectives........ .. .. ........ . . . ... . . .... . .. . . . .... . . .. ... . .. .. ... .. .. . ....... . .. . . ...... . .. 3
2.3 Keys to Success. . . . . . . . . .. .. . . . . .. . .. . . .. . .. . .. . . .... . . . . .. . . . . . . .. . . . . .. . ... .. . . . .. ... ... . .. . 3
3.0 Company Summary.................................................................................. 3
3.1 Company Ownership. . . . . ... . . .. . . . .. .. .. . . .. .. . .. .. . . . . .. ... ... . . .. . .. .. . .. .. .... . ..... ...... 4
3.2 Start-up Summary. .... . . . .. ... . . . . .. .. . . . . .. . ... . .. . .. . .. ... . .. . ... .. .. . . . . .. . . . .. . . .... .. .. . . 4
3.3 Business Financials. . . . .... . . . . .. .. ... . . . . . .. . .. . . .. .. . ... .. . . . . . ... .. .. . . . ..... . . . .. . .. .. .... . 5
4.0 Products and Services................................................................................ 6
4.1 Lunch Menu .... .... .. .. .... . . . .. . .. . . .. . . .. ... . . .. .. . ... . .. . . .. ... .. . . . . .. .... . . . .. ... . . .. .. 7
4.2 Dinner Menu . . .. . .. .. ..... . . .. . . . ... .. ..... . .. . . .. .. . . .. .. .. . . .... .. .. .. .... . .... . .... .. . .. . . 7
4.3 Tournament Menu. . . . . .... . . . .. . . . .... . ... . . ..... . . .. . . .. ... . . . ..... .. . . . . . .. .. . .... ... . . .. .. 7 f
4.4 Catering Menu .. . . . .. . . . .. . . .. .. . .. .. . . . ... ..... . . . .. ...... . . .... ... . . . . . ....... .. .. ... . .. . . . 7
5.0 Proposal............................................................................................ 8
6.0 Contractual Acceptance............................................................................... 9
Appendix.................................................................................................................................10
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1.0 Transmittal Letter
Cougar Restaurant Enterprises
1040 NE Indiana Pullman, WA
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99163
April 15',2017
Terrence Michael Byrne(President)and Frank Dana Maryott(Secretary)of Cougar Restaurant Enterprises are authorized
to make obligations committing Cougar Restaurant Enterprises to this proposal.Any correspondence can be sent to the
address above or an E-Mail Address of Banyanskpalouseridge_org. Terrence or Frank can be reached by phone:
Terrence Michael Byrne
Work(509)335-8474
Cell(509)336-5420
Frank Dana Maryott
Work(509)335-8474
Cell(509)592-7569
Terrence Mic7(Secretary)
nt)
Frank Dana M
page 1
Oak on the Green
2.1 Business Summary
4
2.2 Mission
Oak is the restaurant and bar soon to be a favorite for its regional NW pub fare. Golfers and non-golfers alike will find Oak a
great place to relax and enjoy the exceptional views of the golf course. Guests will love the warm feel of the distinguished fire #;
place and reclaimed wood tables while dining on regional American cuisine while recalling the warmth and flavors of a
simpler place and time they know and love. Visitors will become lifetime guests and only Oak will offer such a versatile
menu in extraordinary surroundings at reasonable prices.
In today's highly competitive environment, it is becoming increasingly more difficult to differentiate one restaurant concept from
another. Oak is a warm and stylish pub restaurant unlike any other typical McCall restaurant, it will provide a unique
combination of excellent food at value pricing with a fun and entertaining atmosphere.Oak is the answer to an increasing
demand.The public(1)wants value for everything that it purchases,(2)is not willing to accept anything that does not meet its
expectations,and(3)wants a warm and inviting atmosphere with its dining experience. With our diverse menu and warm
ambience,we will provide guests with a rich dining experience they expect at a high quality restaurant located in a first class golf
facility and surrounding mountains.
Oak will give the locals ofMcCall a place to go with friends and family,where they can experience a casual campy club feel that is open to
anyone. Not only will our guests receive a great meal,they will also be provided with a festive atmosphere. We will offer
unique fare such as a wood fired grill station,and Prime Local R&R Ranch Beef(rivaling the quality and flavor of great
American steak houses such as Morton's,The Palm,and Ruth Chris),which will set us apart from the competition.The full-
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service bar will serve classic American cocktails with an emphasis on local wines.
Our focus will be serving quality food and beverage to the golfing public and restaurant patrons,at a great value.We will
feature a large selection of freshly-prepared food in a menu of over 30 items that are full of flavor and zest at a great price.
Customer satisfaction is paramount.When approached by a customer with a request,our motto will be,"Yes is the
answer;what is the question?"We will strive for broad appeal.We want to be the restaurant of choice for everyone:
families and singles,young and old,male or female.
Employee welfare will be equally important to our success.All will be treated fairly with the utmost respect. We want our
employees to feel a part of the success of Oak.Happy employees make happy guests.
We will combine menu variety,atmosphere,ambiance,and friendly staff to create a sense of"place"in order to reach our
goal of over-all value in the dining/entertainment experience.
The local community is very important to us. We owe part ofthe longevity in Pullman to the connection with the local people
while being able to cater to the University and their diverse needs The caterings we have done for various WSU teams,and
the many donor events over the years,have been a big part of our business.We have come to consider ourselves partners with
the city and University and their growth. We have many friends and supporters on campus in different departments that we
have done business with.The local's that call the Palouse their home are also a big part of our success. We are excited about
the growth of the area,and we continually strive to give the community great food and a warm atmosphere to enjoy with their
family and friends when they visit our area. This is what we wanted to create when we opened Banyans on the Ridge eight
yearn ago and what we are hoping to accomplish with this new opportunity.
page 2
Oak on the Green
2.3 Objectives
Oak's objectives for the first three years of operation include:
• Keeping cost of goods under 30%of revenue.
• Keeping employee labor cost between 26 and 29%of revenue.
• Averaging sales between$400,000 to 500,000 dollars per year with yearly increases of 6 to 9%
• Maintaining tight controls on costs and operations by utilizing automated computer systems.And controlcosts
through bi-monthly inventories of each department.
• Building a lasting golf course restaurant.
2.4 Keys to Success
The keys to the success of Oak are:
1. The creation of a unique,two pronged approach to attract the golfing and light lunch customer while turning into
a casual dining experience in the evening.
2. Execution of our primary goal to serve nothing but the highest quality food at fair prices in a clean,festive
environment.We must deliver on this pledge 100%ofthe time,without exception.
3. Controlling costs at all times,in all areas.
4. Hiring the best people available,training,motivating and encouraging them,and thereby retaining the friendliest,
most efficient staffpossible.
3.1 Company Summary
• Entertaining surroundings--The restaurant will feature a wood fired grille British,Prime local R&R Ranch Beef,
and fresh regional seafood from the Pacific Fish Corporation.We will also serve standard American fare
(sandwiches,hamburgers,and snacks)to accommodate the golfers.Our interior aesthetic will be a warm,rich pub
theme.
• Quality food--accommodate will serve nothing but fresh meats and seafoods,crisp salads,delectable side dishes and
scrumptious desserts,all served with old-fashioned,home style care.
• Variety,variety,variety--With numerous lunch and dinner specials every day our customers will learn to expect
something different. Our extensive menu featuring over 30 items,and a friendly and knowledgeable wait staff,our
customers will learn to expect an entertaining experience each and every time they walkthrough our doors.
• Golf Restaurant Summer Hours--Our lunch menu will be served all day from 11:00am until 4:00pm Monday
through Friday and from 10:00am to 4:00pm on weekends.Our Dinner menu will be served from 4:00pm until
9:00pm 7 days a week.
• Golf Restaurant Winter Hours—Wednesday through Friday 11:00-1:00 for lunch and 4:00pm to 9:00pm for
dinner. Saturdays we will be open 7:00am to 9:00pm and Sundays 9:00am to 3:00pm.
• Breakfast--wait staff will serve a breakfast,offering fresh fruits in-season,cold juices,hot breakfast items,and
made-to-order omelets.
• Golf Tournaments and catering--Oak will be a prime location for weddings or events with the size of the location
we would be able to accommodate groups up to 250 and have the ability to do more than one party per day.This
will allow us to cater to the local community organizations.Oak will also be able to cater off premise with our
extensive catering menu and friendly and knowledgestaff.
• Friendly employees--Our employees will treat each customer as if they were a guest in their own home. They will
be trained to answer any questions and foresee and take care of any problems to 100%guest satisfaction.
page 3 '
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Oak on the Green
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3.2 Company Ownership
k
Cougar Restaurant Enterprises is owned and operated by Terrence Michael Byrne Jr.and Frank Maryott under the umbrella
of Cougar Restaurant Enterprises Inc.they own and operate Banyans on the Ridge and Cougar Restaurant Caterings.
Mr.Byrne and Mr.Maryott have worked in the restaurant industry for the last thirty years.They operated Pete's Bar and
Grill in Pullman for over 20 years,and the Fireside Grille for 10 years with average sales of 2.8 million dollars per year.
They turned Pete's Bar and Grill,a once struggling restaurant,into one of the most successful restaurants on the Palouse. Mr.
Byrne has also worked in a management capacity while he worked for TGI Fridays,Dominos Pizza,and Rare Bird
Restaurants Inc.which operated Pelican Pete's in Pullman,Pete's,and Everett Pete's.Mr.Maryott has worked for the
Tacoma Rainier's Baseball club for 4 years,and for 6 years he had been the Food and Beverage Director of Washington
National Golf Club,the university course for the Washington Huskies which accommodated over 40,000 rounds per year.
Every year he was responsible for over 15,000 tournament rounds of golf per year for high end companies such as Microsoft,
Boeing,IBM,and Starbucks just to name a few. He was in charge of all restaurant,beverage cart,and bar operations.He
worked closely with the University of Washington on the men's,and women's Regional as well as the Pac-10
Championships that were held there yearly. While there,he worked closely with the golf shop and maintenance staff
learning all aspect of the operation,and was acting General Manager for a short period of time. Since 2008 when Banyans
was opened,Michael and Frank have held all the above job descriptions in their work at Banyans and close working
partnership with Palouse Ridge Golf Course.
Mr.Byrne was born in Seattle Washington and grew up in Kirkland Washington where he graduated from Juanita High
School in 1982.He attended Washington State University in the education department until 1987.He then left college to run
Pelican Pete's,a waterfront restaurant serving fresh seafood,pasta,and steaks until 1990 when he purchased Pete's Bar and
Grill in Pullman.Mr.Byrne has been a member of the Pullman community for the past 24 years,he is married to his wife
Traci and has three children,Cayley,Samantha,and Terry.
Mr. Maryott was born and raised in Renton Washington where he graduated from Lindbergh High School in 1985. He }
attended Washington State University,and started Cougar Restaurant Enterprises with Mr.Byrne in 1990.He left Pullman
to pursue an opportunity in the food and beverage industry that would broaden his overall knowledge of the industry.Frank,
his wife Shannon,and their daughter Audrey just recently moved back to Pullman to help operate Pete's,Fireside Grille,
Banyans on the Ridge and Cougar Restaurant Caterings.
3.3 Start-up Summary
Oak's start-up expenses cover a wide range of items as shown in the following chart and table.Below is the detailed
reasoning behind these estimates.
• Kitchen/Restaurant Design--Miscellaneous.Fees.
• Travel/Lodging--Travel expenses for the owners,for restaurant research,design and start up costs involving
traveling.
• Manuals/Handbooks/Recipes--All are estimates for typing,printing of employee training information,laminating
recipes for kitchen use,and binders for all manuals.
• Pre-opening Labor--This will cover training of employees and management as well as cleaning and organizing the
restaurant prior to opening.
• VIP Lunch/Dinner--We will host both a VIP lunch and dinner.This will serve the dual purpose of training our staff
and introducing ourselves to the community.The list of individuals invited will come from the Chamber of
Commerce and Washington State University.We will pick a local charity to be the beneficiary of our event.A guest
will receive an invitation for himself and one other to attend our event free-of-charge.All we will ask of our patrons is
that they make a small donation to the charity.
• Other Current Assets--Include smallwares such as silverware glassware,plate ware,and all other miscellaneous
serving ware.
page 4
Oak on the Green E:.
Table: Start-up
Requirements
Start-up Expenses "
Kitchen/Architectual Plans 4
Travel and Lodging
Design of Logo
Manuals/Handbooks/Recipes
Recruiter Fees Help Wanted Ads
Pre-opening Labor-staff/Mgmt/Trainers
Uniforms
Point of Sale System > W4 .
Office/Miscellaneous Expenses
Total Start-up Expenses g
Start-up Assets
Cash Required
Start-up Inventory .tMO
Other Current Assets A
Long-term Assets so
Total Assets
u
Total Requirements
Table: Restaurant Remodel
Requirements
New Rustic Dining Room Tables 4
Shelby Williams Dining Room Chairs U
Bar Stools (3Q
Bar Tables :
New Bar with Granite Topes :`
Back Bar
Fire Place Remodel
Wooden Blinds
TV's
Front Hostess Stand `:
`4
Total Requirements t"
page 5
Oak on the Green
4.1 Products and Services
Oak will provide quality dining seven days per week. We will be open for lunch and dinner. Oak will serve over 30 menu items for
lunch and dinner with a wide variety to cover most tastes and budgets. We will also have a snack bar area for golfers. Weather your
coming to golf,for your anniversary dinner,business meeting,family gathering or to relax with friends on the patio,we will have
something for you.
4.2 Lunch Menu
Please see attached in Appendix A.
1
4.3 Dinner Menu
Please see attached in Appendix B.
4.4 Tournament Menu
Please see attached in Appendix C.
4.5 Catering Menu
Please see attached in Appendix D.
page 6
Oak on the Green
8.1 Proposal
Proposal (negotiable)
Payment to the City of McCall of the following percentages of gross receipts: for the restaurant/pub,nine percent(9%)
up to$400,000;seven percent(7%)above$400,000. At$400,000 the yearly rent accrued to the City of McCall would
be$36,000.00.
1.The term"Gross Receipts"as used herein means all gross revenue received by Oak for the sale of food,beverage and other
products on the Premises and golf course. It includes all monies received by Oak for food,beverages and other products
sold to patrons of the pub and restaurant facility.However,the term Gross Receipts shall not include tips or charges for Idaho
State sales tax or other excise taxes imposed by any government imposed directly on the sale of goods or services to be
charged to the consumer,although collected by Oak.
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2.Oak shall record all funds which are received in a system which records and identifies the date and amount of each r
transaction.Records of daily sales shall be submitted to City of McCall on a monthly basis along with a written statement
detailing gross and net receipts signed by Oak.
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page 10
Oak on the Green
9.0 Contractual Acceptance
Cougar Restaurant Enterprises 1040 NE Indiana St.
Pullman,WA 99163
k
January 17, 2007
Terrence Michael Byrne(President)and Frank Dana Maryott(Secretary)of Cougar Restaurant Enterprises
have read and accept the City of McCall's golf course commercial lease agreement.
All the pricing in this proposal will remain in effect for 180 days after the proposal closing date.
Cougar Restaurant Enterprises has been locally owned and operated for the last 30 years.
errence Michael Byrn
Frank D. Maryott
page 8
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BANYANS RIDTHE
GE
TM
PALOUSE RIDGE
GOLF CLUB
AT WASHINGTON STATE UNIVERSITY
1260 Palouse Ridge Drive
Pullman, WA 99164
T1
Cateri' ng
Menu
Banyans specializes in creating dynamic menus unique to your event. We offer breakfast,
lunch and dinner options as well as a selection of appetizers that will be sure to please. We offer in
house catering in our banquet room, patio areas or restaurant. We will also gladly bring the catering
to your event location. Whether you have a small event, business event with meeting space needed,
or large wedding, Banyans is confident we can accommodate your venue and catering needs. We
have over 20 years of experience catering in the Pullman area, and look forward to helping you plan
your event.
Ordering
Our management staff can readily assist you with all of your catering needs. Office hours are from
9:00am to 4:00pm Monday through Friday. We strive to return your call the same business day if
before 3:00pm and all other phone calls will be returned the following day. Please allow at least 48
hours notice when placing orders.
Pick-Up
All menu selections are prepared fresh daily and available for pickup. Large orders must be placed
48 hours prior to pick up.
Delivery/Drop-Off
Our friendly and professional staff will set-up the catering at the location requested. The staff will
light chaffing dishes if needed, arrange the plate ware, set up buffet line, and make sure you are
satisfied before they depart. There is a$50 delivery fee for this service.
Full Service Events in Banyans Banquet Facility
Banyans specializes in full service caterings. We welcome you to our large banquet room with
sweeping views of the Palouse. Our banquet facility is the perfect venue for a large party, wedding
or reception. For detailed information about weddings, please see the Wedding FAQ link.
Rental Fees and Service Charges
Rental fees vary depending on type of event and number of people. See our Wedding FAQ page for
information on facility rental. Please call for a quote for conference and small party rentals. All
items are subject to Washington State sales tax and an 18% service charge.
Billin
We accept Visa,Master Card, American Express, Checks, and Purchase Orders.
T2
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Banyans Catering Menus
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Northwestern Dinner Buffet
Slow roasted prime rib seasoned and roasted to perfection
Baked salmon filets topped with a garlic butter sauce t
Tender rice pilaf with toasted almonds
Roasted new potatoes with an herb butter glaze f
Orange ginger glazed carrots
Fresh green beans
Fresh assorted fruit
Spinach salad tossed with balsamic vinaigrette
Mixed salad greens and vegetables served with huckleberry vinaigrette dressing
Artisan roll assortment and whipped sweet butter
y Fresh brewed Cravens coffee
Assorted herbal and English teas
Assorted sodas
3
$26 per person based on 100 guests
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Pacific Rim Dinner Buffet
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Ginger Plum Chicken
(Grilled boneless chicken breasts, Chinese plum sauce,
Fresh ginger and sweet onions)
Fragrant jasmine rice with toasted coconut flakes
Stir-fried vegetables with rich soy glaze
Asian noodle salad
Crisp romaine lettuce and tender baby greens with sliced water chestnuts, slivered almonds,
sliced sweet red onions and a honey lime dressing
An array of seasonal fresh fruits
Sliced multigrain and seeded baguettes paired with whipped sweet butter
Fresh brewed Cravens coffee
Assorted herbal and English teas
Assorted sodas
$20 per person based on 100 guest
T3
Classic Dinner Buffet
Chicken Marsala
(Tender,golden browned boneless breasts in a
Rich mushroom marsala glaze)
Slow roasted baron of beef(cooked to medium rare)
Tender rice pilaf with toasted almonds
Roasted new potatoes baked in a herb butter.
Orange ginger glazed carrots
Fresh green beans
Fresh assorted fruit
Pasta salad
Pea salad
Mixed salad greens and vegetables served with huckleberry vinaigrette dressing
f
Artisan roll assortment and whipped sweet butter
Freshly brewed Cravens coffee
Assorted herbal and English teas
Assorted sodas
$21 per person based on 100 guests
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Tuscan Dinner Buffet
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Breaded chicken parmesan
Penne pasta with garlic cream sauce.
Grilled seasonal vegetables topped with parmesan cheese. F
Fresh seasonal fruit.
Mixed salad greens and vegetables served with balsamic vinaigrette dressing.
Soft Parmesan breadsticks and whipped garlic butter.
Freshly Brewed Cravens Coffee
Assorted herbal and English Teas
Assorted sodas
$20 per person based on 100 guests
;t
T4
Pasta Bravo Dinner Buffet
Three cheese tortellini pasta in a rich and creamy garlic sauce with sauteed mushrooms and
sweet red peppers.
Penne pasta in an Italian sausage marinara sauce.
Fresh seasonal fruit.
Pea salad
Caesar salad
Soft parmesan breadsticks with whipped garlic butter.
Freshly brewed Cravens coffee
Assorted herbal and English teas
Assorted sodas
$ 18 per person based on 100 guests
r
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Aloha Dinner Buffet
Tender roasted loin of pork with a pineapple mango chutney sauce
Grilled chicken satay with peanut sauce
Sweet coconut jasmine rice
Roasted herb butter glazed sweet potatoes
Fresh Fruit
Mixed salad greens and vegetables served with honey lime vinaigrette dressing
Artisan roll assortment and whipped sweet butter
Freshly brewed Cravens coffee
Assorted herbal and English teas
Assorted sodas
$21 per person based on 100 guests
Appetizer Buffet
Chicken satay with peanut sauce
Meatballs with a teriyaki pineapple glaze
Pork and vegetable potstickers
Spinach and artichoke dip
Hummus trio with pita bread
Fresh fruit
Gourmet cheese and crackers
Vegetable platter
Pasta salad and pea salads
Freshly brewed Cravens coffee
Assorted herbal and English teas
Assorted sodas
$ 17 per person based on 100 guests
T5
Desserts
(Prices are for buffet dinners)
New York Cheesecake with Strawberries $3.25
Chocolate Flourless Torte $3.50
Assorted dessert bars $3.75
Assorted Tortes $3.00
Chocolate Cheesecake $3.50
Large Fudge Brownie $2.50
Apple Pie $3.00
Lemon Meringue Pie $3.25
Berry Crisp $3.25
Assorted Cookies $2.00
Chocolate Cake $2.50
T6
Breakfast
Continental Breakfast$8.50 per person
Assorted Yogurt
Fresh Seasonal Fruit
Bagels and cream cheese
Assorted Pastries, croissants, scones, and muffins
Assorted Juices
Cravens Cougar Blend Coffee, decaffeinated coffee, and gourmet teas
Executive Continental Breakfast $10.50 per person
Biscuits and sausage gravy
Scrambled Eggs
Assorted Yogurt
Fresh Seasonal Fruit
Assorted Pastries, croissants, scones, and muffins
Assorted Juices
Cravens Cougar Blend Coffee, decaffeinated coffee, and gourmet teas
Breakfast Buffet $15.00 per person
Sausage Quiche
Vegetarian Quiche
Sausage
Bacon
Red Potato Hashed browns
Fresh Seasonal Fruit
Pasta salad
Pea Salad
Assorted Pastries, croissants, scones, and muffins
Assorted Juices
Cravens Cougar Blend Coffee, decaffeinated coffee, and gourmet teas
Box Lunch
r:
L UNCH TO GO-$10 per person
Choice of Chicken Caesar Wrap, Turkey Wrap or Turkey Ciabatta sandwich. With Fruit, Pasta
Salad, Cookie and Bottled Water.
F
T7
Cold Appetizers Price based on 25 people
Antipasto Platter $60.00
Sliced Italian salami, olives, marinated artichoke hearts,
seasonal roasted vegetables, and brie cheese.
Crab Dip $45.00
Cold crab dip served with Chips.
BBQ Pork& Sesame Seeds $60.00
Marinated BBQ pork served with hot mustard,
hot ketchup, and sesame seeds.
Bruschetta $45.00
Italian country bread topped with chopped tomato, red onion,
garlic, basil.
Fresh Fruit Platter $75.00 1
Seasonal fresh fruits
Smoked Salmon Dip $60.00
Tender smoked salmon blended with cream cheese,
green onions, and our blend of spices. Served with crackers.
Vegetable Platter $45.00
A seasonal array of Garden Vegetables with
Ranch dressing and hummus,
Gourmet Cheese and Cracker Platter $70.00
A selection of smoked Gouda, Muenster,
And Havarti cheese cubes. Served and crackers.
Cougar Gold Cheese and Cracker Platter $90.00
Our gourmet cheese platter with a selection
of Cougar Gold cheeses. Served with crackers.
Deviled Eggs $35.00
Choose from traditional, Hummus, or pesto
Hummus Trio $35.00
Traditional hummus, roasted red pepper hummus,
and sun-dried tomato hummus. Served with pita bread,
Cocktail Prawns $75.00
Served with cocktail sauce.
T8
Hot Appetizers Price based on 25 people
Satay Chicken $65.00
Skewered teriyaki chicken breast served
with peanut sauce.
Cocktail Meatballs $55.00
Choose from any of our housemade sauces: BBQ,
sweet teriyaki and pineapple, or marinara.
Stuffed Mushrooms $60.00
Choose from either Sausage-Parmesan,
or crab and shrimp.
Buffalo Wings $75.00
Spicy or mild chicken drumettes with celery,
carrots, and Bleu Cheese dressing.
Mini Crab Cakes $90.00
All white lump crab meat mixed with roasted
red peppers, vegetables, and spices.
Chicken Egg Rolls $55.00
Chicken and vegetable egg rolls fried and
served with a plum sauce.
Spinach and Artichoke Dip $45.00
Topped with Parmesan and Mozzarella and served with
garlic crostini.
Add bay shrimp and crab $75.00
Potstickers $55.00
Pork and vegetable filled dumplings. Pan seared
and steamed, served with a plumb dipping sauce.
Mini Sliders $55.00
Choose from BBQ chicken, BBQ pork,
Or BBQ beef brisket.
Mini Quiche $65.00
Assortment includes spinach and mushroom, broccoli
and cheddar,three cheese, and garden vegetable.
T9
Luncheon Buffets...
Sandwich and Salad Buffet
Assorted breads.
Assorted sliced cheeses.
Roasted turkey, ham, and roast beef.
Lettuce,tomatoes,and condiments.
Pasta salad,pea salad, and a field green salad.
Freshly Brewed Cravens Coffee
Assorted herbal and English Teas
Assorted sodas
$ 14 per person based on 50 guests
Italian Buffet
Beef lasagna and vegetarian lasagna
Penne pasta with a garlic cream sauce.
Green beans
Fresh seasonal fruit
Pasta salad, pea salad, and a field green salad.
Garlic bread sticks
Freshly Brewed Cravens Coffee
Assorted herbal and English Teas
Assorted sodas
$ 14 per person based on 50 guests
Sherry Chicken Buffet
Sherry chicken
Rice pilaf
Green beans,and fresh steamed vegetables.
Fresh seasonal fruit.
Mixed young salad greens and vegetables served with huckleberry vinaigrette dressing.
Assorted Rolls
Freshly Brewed Cravens Coffee
Assorted herbal and English Teas
Assorted sodas
$ 12 per person based on 50 guests
T10
BBQ Buffet
BBQ pulled pork
BBQ beef brisket
Baked beans.
Au gratin potatoes.
Corn and green beans
Fresh seasonal fruit.
Potato salad
Green Salad
Assorted Rolls
Freshly Brewed Cravens Coffee
Assorted herbal and English Teas
Assorted sodas
$ 15 per person based on 50 guests
Soup and Salad Buffet
Trio of soups (call for selection)
Fresh seasonal fruit.
Mixed young salad greens and vegetables served with huckleberry vinaigrette dressing.
Pasta salad
Pea salad
Assorted Rolls
Freshly Brewed Cravens Coffee
Assorted herbal and English Teas
Assorted sodas
$ 12 per person based on 50 guests
Baked Potato and Salad Buffet
Fresh baked potatoes
Sour cream, butter, bacon bits, red onions,cheddar cheese, and green onions.
Fresh seasonal fruit.
Mixed young salad greens and vegetables served with huckleberry vinaigrette dressing.
Caesar salad
Pea salad
Freshly Brewed Cravens Coffee
Assorted herbal and English Teas
Assorted sodas
$ 12 per person based on 50 guest
T11
Golf Tournament Menu...
"Caddy Sack"Breakfast-$10 per person
Gourmet Breakfast Sandwich,Juice and Fresh Brewed Coffee.
"ON THE TURN"Lunch Tickets -$8 per person
Tickets are good on the turn for choice of roasted turkey sandwich, hot dog, polish dog,
cheeseburger, or BBQ pork sandwich. Served with chips and a bottled soda or water.
"Caddy Sack"Lunch -$10 per person
Choice of Chicken Caesar Wrap, Turkey wrap or Turkey Ciabatta sandwich. With Fruit,
Cookies, Chips and Bottled Water.
"Dog of a Deal"—$7 per person
Gourmet All Beef Hot Dog Potato Chips, Cookie and Choice of bottled beverage.
"Burger Basket"—$8 per person
Cheeseburger(plus all the fixings'), Potato Chips, Cookie and Choice of bottled beverage.
"Country BBQ"-- $20 per person
BBQ Pork Ribs, Fried Chicken, Mixed Vegetables, Baked Beans, Scalloped Potatoes,
Corn Bread, Cole Slaw, Garden Salad, Coffee, tea and soft drinks
"Cougar Tailgater"--$1 S per person
Grilled Hamburgers, Polish sausage, baked beans, Condiments,
Potato Salad, Cole Slaw, Chips, Cookies, Coffee tea, and soft drinks
"Chili Feed" $14 per person
Bratwurst, Polish Sausage, Chicken Chili, Beef Chili, Vegetable Chili,
Corn Bread, Condiments, Potato Salad, Cole Slaw,
Cookies, Coffee, tea and soft drinks
T12