Event Menu

Contact Carmen Brennan-Bain
Events Coordinator

(315) 781-0201 Ext. 501
Email: carmen@belhurst.com

GENERAL INFORMATION
Thank you for considering Belhurst for your upcoming event.  Our establishment offers a variety of options and a staff with the expertise to provide you with an enjoyable and successful experience.

The following guidelines and procedures will ensure that you are completely satisfied.

Payment Policy
PLEASE NOTE:  A $9,000.00 minimum guarantee (before 7.5% tax and 18% service charge) is required for the Ballrooms on Saturdays, May through October, and a minimum of $5,000 for Fridays and $3,000 for Sundays, May through October.  There are no minimum guarantees for any other day of the week or time of the year.  Any and all overnight accommodations may not be applied to this minimum.

Menus
Menu prices are guaranteed 30 days prior to your event.

We must have a tentative count two weeks prior to your event.  A final guarantee is required one week in advance of the event.  You will be charged for the figure quoted in this guarantee. Belhurst hosts two Ballroom events per day, up to 6 hours each. 

We require a $600.00 non-refundable deposit to secure your date as a definite, paid by cash, cashier’s check, money order, VISA/MasterCard, American Express (additional 2% for credit card).

Menu selections and other details must be finalized a minimum for four months prior to your event date.  A non-refundable deposit of $800.00 is due at that time, paid by CASH, CASHIER’S CHECK or MONEY ORDER ONLY.

One month prior to your event, final arrangements are completed and a deposit of 50% of the total estimate is due, by CASH, CASHIER’S CHECK or MONEY ORDER ONLY.

Belhurst reserves the right to request all or part of the bill prior to the function.  Payment of the total balance is required 72 hours prior to the function date based on the guaranteed number of guests, paid by CASH, CASHIER’S CHECK or MONEY ORDER ONLY.

Security
Belhurst will not assume responsibility for any personal items prior to, during or following your event.
Special arrangements can be made through the banquet office, if it is necessary to leave any items.

Beverage Service
We offer a complete selection of beverages to complement your function.  Please note that alcoholic beverage sales are regulated by the State of New York.  Belhurst, as a licensee, is responsible for administration of these regulations.  It is a policy that no liquor, beer or wine may be brought into the facility from outside sources.  It is New York State Law that no person under the age of 21 be served or consume or have possession of any alcohol beverage.  Proper identification is required for all.

Decorations
Belhurst will not permit any tape, staples, nails or any other substances used to affix items to the walls or ceiling.  Throwing rice, small rose petals or confetti on the premises will incur a $300.00 cleaning charge.

Service Charge & Sales Tax
There is an 18% service e charge on the food and beverage total.  New York State sales tax of 7.5% is charged on food, beverage, room rental and special services total.

Outside Food
No food products are allowed into the facility from outside sources without consent of Belhurst, proof that the product is from a NYS inspected facility and a signed liability form must be provided.

SERVICES AND AMENITIES
The prestigious Belhurst, with its gracious grounds overlooking Seneca Lake, offers the following to make your event a most memorable occasion for you and your guests.

Room Set-Up and No Charge
Off white tablecloth with a white damask overlay and off white napkins
Full china/silverware/glassware table setting
Microphone (Indoor ONLY)
Easel

Special Services 

Cake Cutting                         $0.75 p/p
Late Occupancy of room with permission (1 hour max)    $300.00
Inside ceremony $600.00
Chair cover set up (your rental) $2.00 p/chair

 

***Baked Goods are not the responsibility of Belhurst.  Early drop off, of any and all baked goods are NOT allowed other than regular scheduled times on the day of event.***

Outside Function 

Ceremony on lawn

$600

Beverage and Hors D'oeuvres service on lawn

$250

Ceremony/reception chairs $2.50 p/p
Aisle Runner $60

At Belhurst, we understand the importance of your event.

Our Staff is ready to serve your every need an answer any questions you may have.

Breakfast 

* Prices are for a minimum of 30 guests. A charge of $3 per guest is applied if minimum is not met *

Continental Buffet $11 per guest

Display of assorted Danish, mini muffins and breakfast pastries, assorted bagels with cream cheese, butter and preserves, assorted whole fresh fruit, coffee, tea and bottled water.

Lakeview Breakfast $13 per guest

Build your own breakfast buffet or have it served for an additional $2 per guest. Includes assorted juices, coffee, tea, bagels with cream cheese, butter and preserves and seasonal fruit salad.

Please choose one item from each category:

Eggs

    • scrambled
    • frittata (potatoes, arugula, mushrooms, shallots, tomatoes)
    • Benedict
      i.     Additional charge of $1.50 per guest
    • Chef attended omelet station
      i.     Additional charge of $4 per guest plus a $50 chef attended fee per chef, per hour for a minimum of 1 hour

    Meat

      • bacon
      • ham
      • pork sausage
      • corned beef hash
      • turkey sausage or turkey bacon

      Starch

        • thyme scented hash browns
        • seasoned home fries
        • potatoes Obrien
        • latke
        • chive and NYS cheddar cheese grits

        Breads

          • vanilla and cinnamon French toast
          • Belgium waffles with whipped crème and mixed berry compote
          • pancakes with NYS maple syrup
          • fruit stuffed crepes
          • croissants with orange honey and assorted flavored butters

          Additional Breakfast Enhancements:

          Somkes salmon display

          $5 per guest

          Fresh seasonal fruit display $3 per guest
          Breakfast pastry display $3 per guest
          Parfait station $4 per guest
          Assorted yogurts $2 per guest

          Breaks 

          Morning $7 per guest

          Please choose 2 items from the following.

          • Assorted mini muffins and Danish
          • Stuffed croissants
          • Seasonal fruit display
          • Greek yogurt with fresh berries and granola
          • Assorted fresh fruit smoothie shooters
          • Bagels with cream cheese, butter and preserves
          Afternoon $7 per guest

          Please choose 2 items from the following.

          • Assorted fresh baked cookies and brownies
          • Vegetable crudités with dip
          • Imported and domestic cheese display with crackers
          • assorted dips with toasted pita points
          • assorted roasted nuts

          Lunch
          * Prices are for a minimum of 30 guests. A charge of $3 per guest is applied if minimum is not met * 

          Served Lunch $13 per guest

          All selections are served with your choice of sweet onion kettle chips or balsamic dressed field greens and chef’s choice of dessert. French fries or onion petals may be substituted for an additional charge of $2 per guest. A course of served soup du jour may be added for an additional charge of 3 per guest. Please choose 3 items from the following:

          • Caesar salad with grilled chicken
            • Substitute grilled salmon for an additional $4
          • Castle chop salad
          • Turkey burger on toasted ciabatta with cranberry mayo, melted brie and arugula
          • Slow roasted beef on weck with herbed jus
          • Corned beef Reuben on marble rye
          • Turkey or smoked ham club on toasted wheat
          • Mediterranean tuna salad in spinach wrap
          • Artichoke and spinach stuffed Portobello “burger” with basil mayo
          • Chicken Veronique and bib lettuce on croissant bun
          Buffet Lunch $15 per person

          All lunch buffets include served soup du jour, dinner rolls and butter, chef’s choice of dessert, coffee and tea service. Please choose 2 items from each of the following categories.

          • Salads
            • Tossed house with choice of dressing
            • Traditional Caesar
            • Fresh fruit salad
            • Mediterranean pasta salad
            • Mustard based cole slaw
            • Tri coloring fingerling potato salad
            • Neptune salad
          • Entrees
            • Lemon and rosemary roasted bone in chicken
            • Panko breaded chicken parmigiana
            • Cranberry and cornbread stuffed chicken breast with savory pan gravy
            • Bacon and NYS cheddar stuffed meatloaf
            • Salisbury Steak Bourguignon
            • Pulled pork with tangy Belhurst Barbeque
            • Mustard rubbed pork loin with roasted apple gravy
            • Baked Atlantic salmon (choice of miso glaze or lemon-caper Beurre blanc)
            • Vietnamese swai bruschetta
            • Farfalle with broccoli and seafood alfredo
          • Sides
            • NYS cheddar and chive whipped potatoes
            • Herb roasted red bliss potatoes
            • Honey and brown sugar roasted sweet potatoes
            • Vegetable rice pilaf
            • Penne pasta (choice of marinara, olive oil and garlic, vodka blush sauce, or creamy parmesan)
            • Roasted seasonal vegetable medley
            • Sautéed peas, pearl onions and mushrooms
            • Maple and pancetta glazed brussel sprouts
            • Broccoli, cauliflower and red pepper medley

           

          BEVERAGE SELECTIONS
          (50 person minimum)

          OPEN BAR
          Premium liquors, Domestic Beers, House Wines - Unlimited Consumption 

          1 Hour $17.50 p/p
          2 Hours $19.50 p/p
          3 Hours $21.50 p/p
          4 Hours $23.50 p/p
          5 Hours $25.50 p/p
          Under 21 $6.00 p/p

          Included:  Champagne or non-alcoholic champagne toasts for all guests, soda and juice.  Add $1.50 for wine toast for all guests.

          HOST BAR
          Host pays for amount guests consume

          Premium cocktail $5
          Top shelf cocktail $7/$9
          Soada & juice $1.50
          Wine $5
          Bottled beer $4 - $7

          HOUSE WINES*

          Chardonnay, Cabernet, or Blush

          $20.00 per carafe

          *See Edgar’s Wine List for all other wines available by the bottle

           

          EXTRAS

          Champaign/Wine Toasts $3.50 p/p  
          Non-Alcohol Receptions $5.50 p/p/h  
          Corkage Fee $8 /btl  

          Hors d’oeuvre Selections 

          All hors d’oeuvre selections are served with appropriate accoutrements

          HAND PASSED                                           Per 100pc Per 50pc
          Sausage Stuffed Mushrooms  $200 $110
          Mozzarel $225 $120
          Artichoke & Spinach Stuffed Mushrooms $190 $100
          Asparagus & Asiago in Phyllo $210 $115
          Avocado Spring Roll $210 $115
          Beef and Chicken Satay $215 $120
          Black Bean Empanada $210 $115
          Smoked Chicken Cornucopia $220 $115
          Shrimp and Bean Quesadilla  $230 $125
          Mini Crab Cakes with Dill Remoulade $230 $125
          Blue Cheese and Wine Beggar Purse $230 $125
          Chevre and Sundried Tomato in Phyllo $225 $120
          Spanakopita $200 $110
          Mini Beef Wellington $270 $140
          Parmesan Artichoke Hearts $200 $110
          Mushroom Vol Au Vent $225 $120
          Mini Vegetable Egg Roll $220 $115
          Assorted Mini Quiche $230 $125
          Coconut Chicken Fritters $230 $125
          Caprese Skewers $200 $110
          Shrimp Cocktail (Court Poached)  $250 $140
          Bacon Wrapped Scallop   $250 $140
          Cocktail Franks En Croute                          $175 $95
          Assorted Mini Pizza Rounds          $215 $110

          Cheeseburger Puffs                  

          $220 $115
          Grilled Cheese and Tomato Shooters   $225 $120
               

          Specialty Displays: 

          Antipasto $5 per guest (minimum of 25)

          Marinated grilled vegetables, olives, fresh buffalo bocconcini, marinated mushroom salad with garlic and herb toasted crostini        

          Brie en Croute $150 per each wheel (Serves approximately 50-75)

          Baked brioche wrapped brie with cranberries and marmalade served with herb toasted crostini

          Vegetable Crudités with Dip
          $4 per guest for parties under 20

          $75 Serves 25
          $145 Serves 50
          $175 Serves 100

          Sliced Seasonal Fruit Display
          $4 per guest for parties under 20

          $75 Serves 25
          $145 Serves 50
          $175 Serves 100

          Assorted Domestic & International Cheeses with Crackers
          $5 per guest for parties under 20

          $85 Serves 25
          $165 Serves 50
          $320 Serves 100

          Charcuterie           
          $6 per guest (minimum of 30)
          Prosciutto, hard salami, capicolla, olives, manchego cheese, asiago cheese, and herb toasted crostini

          Spinach-Artichoke Dip
          Warm dip of artichokes, spinach and smoked Gouda served with toasted pita points. Add blue crab for $2 per guest

          $80 Serves 25
          $155 Serves 50
          $300 Serves 100

          Specialty Late Night Displays:

           

          French Fry Station $5 per guest

          Crisp French fries served with ketchup, mustard, avocado ranch, NYS cheese dip and spicy buffalo dipping sauces

          Taco Station $6 per guest

          Seasoned ground angus served with shredded lettuce, diced tomatoes, diced onions, shredded cheddar cheese, sour cream, guacamole, salsa and tortilla shells

           

          Castle Plate Station $7 per guest

          Grilled red hots and beef patties served with homefries, macaroni salad, meat hot sauce, diced onions, mustard, ketchup and dinner rolls

           

          Dinner
          * Prices are for a minimum of 30 guests. A charge of $3 per guest is applied if minimum is not met *

          Served Dinner

          First Course Enhancements:

          (Choice of one item)

          Italian Wedding Soup   $4 per guest
          Jalapeno-Corn Chowder $3 per guest
          Tomato Bisque with Chevre Crostini $4 per guest
          Chicken-Saffron Consume Udon Noodles & Sprouts $5 per guest
          Three Cheese Tortellini with Roasted Tomato-Vodka Coulis $3 per guest
          Crab Cake with Sweet Cucumber Slaw and Dill Remoulade $6 per guest
          Wild Game Chili with Avocado Crème Friache $6 per guest
          Raw Oysters on the Half Shel Market Price
          Lobster Thermidor Bisque $6 per guest

          Second Course Enhancements:
          (Choice of one item)

          Caesar Wedge $4 per guest 

          Spinach Salad $4 per guest
          Blend of arugula and spinach with charred grape tomatoes, pickled shallots, hard boiled egg, bacon and honey-dijon dressing

          Mediterranean Salad $4 per guest
          Blend of romaine and field greens with feta, red onions, olives, cherry tomatoes, diced cucumbers and red wine vinaigrette

          Raspberry & Brie  $5 per guest
          Mixed field greens with raspberries, mini brie en Croute with melba and raspberry-walnut vinaigrette

          Third Course Enhancements:
          (Choice of one item)

          Mixed Berry Sorbet                                                $3 per guest

          Cucumber-Mint Sorbet                                           $4 per guest

          Lemon Sorbet with Rose Champagne                    $5 per guest

           

          Served Entrees

          All dinner entrees include served house salad, vegetable du jour, dinner rolls and butter, coffee, tea, soda or juice. Choice of three entrees per party 

          Filet  $36
          -  Herb marinated 8oz filet of beef topped with maître butter over roasted garlic-dijon whipped potatoes

          Prime Rib  $34
          - Slow roasted 10oz sliced prime rib with herbed au jus served over roasted garlic whipped potatoes 

          Veal Wellington $33
          - Milk fed veal and Duxelle wrapped in puff pastry and finished with hearty forest mushroom Madeira sauce 

          Sirloin $32
          - Herb marinated 8oz sirloin steak topped with wild mushroom ragout over sweet potato daupinoise

          Flat Iron $31
          - Balsamic marinated 8oz flat iron steak with grilled onion espagnol over tuxedo orzo risotto

          Stuffed Pork Loin  $29
          - Slow roasted spinach, roasted red pepper and chevre stuffed pork loin over garli-dijon whipped potatoes.

          Rosemary and Lemon Hen  $30
          - Rosemary and lemon roasted half game hen with natural jus over roasted garlic whipped potatoes

          Cran-Bread Chicken  $29
          - Cranberry and cornbread stuffed airline chicken breast with chorizo pan gravy over garlic-Dijon whipped potatoes

          Chicken Gorgonzola $29
          - Gorgonzola crusted boneless chicken breast with a roasted red pepper cream sauce over tuxedo orzo risotto

          Bacon Crusted Chicken $28
          - Panko and bacon crusted boneless chicken breast with honey-Dijon cream sauce over roasted garlic whipped potatoes

          Spinach & Artichoke Chicken  $28
          - Spinach and artichoke crusted boneless chicken breast with feta cream sauce over dill scented basmati rice

          Chicken Bruschetta $28
          - Grilled boneless chicken breast topped with fresh tomato relish, provolone and smoked mozzarella served over garlic and olive oil dressed cipollini

          Lobster Tail  Market Price
          - Broiled cold water lobster tail served with vanilla scent drawn butter and basmati rice

          Stuffed Shrimp $32
          - Bacon wrapped feta and spinach stuffed shrimp with garlic-lemon cream sauce over dill scented basmati rice 

          Haddock Oscar  $31
          - Seafood stuffed haddock with shrimp sherry sauce served over dill scented basmati rice

          Havarti-Prosciutto Salmon  $31
          - Baked Atlantic salmon finished with havarti-prosciutto mornay over sweet potato dauphinoise

          Salmon Gremolata $30
          - Baked Atlantic salmon topped with garlic, parsley and lemon served over dill scented basmati rice

          Orange-Ginger Salmon $30
          - Orange and ginger glazed Atlantic salmon served over tuxedo orzo risotto

           Bruschetta Cod  $29
          - Wild caught cod filet topped with fresh tomato relish and shredded asiago cheese over garlic and olive oil dressed cipollini

          Tortellini Primavera $27
          - Tri-colored tortellini tossed with charred grape tomatoes, asparagus, squash and shitake mushroom in basil cream sauce

          Grilled Vegetable Napoleon $27
          - Layers of grilled Portobello, zucchini, squash and red peppers with roasted tomato coulis over pistachio studded basmati rice.

           Eggplant & Asparagus Roulade $26
          - Grilled eggplant with ricotta cheese wrapped around a bundle of crisp asparagus, finished with a roasted red pepper cream sauce and served over basmati  

          Dinner Buffet $30 per guest

          All buffets include served house salad, dinner rolls and butter, coffee and tea service.

          Cold Salads (Choice of 2)

          • Traditional Caesar
          • Mediterranean Tortellini
          • Marinated Mushroom
          • Grilled Vegetable Antipasto
          • Seasonal Fruit
          • Tri-Color Fingerling and Seafood

          Sides (Choice of 3)

          • Roasted Garlic-Dijon Whipped Potatoes
          • Wild Mushroom Risotto
          • Herb Roasted Potatoes
          • Vegetable Rice Pilaf
          • Honey-Bourbon Roasted Sweet Potatoes
          • Scalloped Potatoes with Leeks
          • Penne Pasta (choice of marinara, garlic and olive oil, vodka-blush, or creamy parmesan sauce)
          • Roasted seasonal vegetable mélange
          • Ratatouille
          • Sherry sautéed green beans and shallots
          • Maple and pancetta glazed brussel sprouts
          • Thyme roasted baby carrots
          • Cuban rice and beans

          Entrees (Choice of 3)

          • Striploin with grilled onion espagnol
          • Baked salmon with champagne lobster sauce
          • Beef bourguignon over parsley egg noodles
          • Rosemary and lemon baked bone-in chicken
          • Panko breaded chicken breast with pancetta and braised leek mornay
          • Gorgonzola crusted chicken breast with roasted red pepper cream sauce
          • Baked vegetable lasagna with parmesan cream sauce
          • Baked three meat lasagna marinara
          • Asparagus and chevre stuffed chicken breast with creamy lemon-tarragon sauce
          • Lemon baked Alaskan cod over sautéed swiss chard and pine nuts

          Dinner Buffet                        $30 per guest
          All buffets include served house salad, dinner rolls and butter, coffee and tea service.

          Cold Salads (Choice of 2)

          • Traditional Caesar
          • Mediterranean Tortellini
          • Marinated Mushroom
          • Grilled Vegetable Antipasto
          • Seasonal Fruit
          • Tri-Color Fingerling and Seafood

          Sides (Choice of 3)

          • Roasted Garlic-Dijon Whipped Potatoes
          • Wild Mushroom Risotto
          • Herb Roasted Potatoes
          • Vegetable Rice Pilaf
          • Honey-Bourbon Roasted Sweet Potatoes
          • Scalloped Potatoes with Leeks
          • Penne Pasta (choice of marinara, garlic and olive oil, vodka-blush, or creamy parmesan sauce)
          • Roasted seasonal vegetable mélange
          • Ratatouille
          • Sherry sautéed green beans and shallots
          • Maple and pancetta glazed brussel sprouts
          • Thyme roasted baby carrots
          • Cuban rice and beans

          Entrees (Choice of 3)

            • Striploin with grilled onion espagnol
            • Baked salmon with champagne lobster sauce
            • Beef bourguignon over parsley egg noodles
            • Rosemary and lemon baked bone-in chicken
            • Panko breaded chicken breast with pancetta and braised leek mornay
            • Gorgonzola crusted chicken breast with roasted red pepper cream sauce
            • Baked vegetable lasagna with parmesan cream sauce
            • Baked three meat lasagna marinara
            • Asparagus and chevre stuffed chicken breast with creamy lemon-tarragon sauce
            • Lemon baked Alaskan cod over sautéed swiss chard and pine nuts

            Desserts

            Apple Awesome $5 per guest
            - sugar topped, apple filled pastry tulip
            - add a scoop of Gifford’s rich and creamy ice cream for $2 per guest

            New York Style Cheese Cake $5 per guest
            - topped with a mixed wild berry compote

            Chocolate Peanut Butter Pie $5 per guest

            Assorted Domestic Dessert Display $5 per guest
            - selection of assorted dessert bars, fresh baked cookies and brownie (minimum of 25)

            Assorted European Pastry Display $6 per guest
            - selection of assorted chocolate covered mini éclairs, mini crème puffs, petit fours and other decadent pastries (minimum of 25)

            Bus Tour
            * Prices are for a minimum of 30 guests. A charge of $3 per guest is applied if minimum is not met *
            This menu is offered exclusively for bus tours and motor coach companies
            $28.50 per guest (inclusive of tax and service charge)

            First Course:
            Petite wedge of iceberg lettuce with pickled shallots, cherry tomatoes, pecan-wood smoked bacon, garlic-parm crostini and creamy English stilton dressing

            Second Course: (choice of 1 per guest)
            - Chicken Saltimbocca - Sautéed chicken breast topped with fresh sage and prosciutto, finished with a thyme scented mushroom trilogy Madeira sauce  over angel hair pasta

            - Swai Oscar - Wild caught Vietnamese swai roulade filled with Maryland style crab and finished with a lemon-tarragon hollandaise. Served with Northwood’s blend wild rice and vegetable du jour

            - Roasted Pork - Slow roasted pork loin dressed with apple cider gastrique and NYS apple chutney. Served with roasted garlic smashed potatoes and vegetable du jour

            - Pasta Primavera - Fresh seasonal vegetables sautéed with penne pasta in a light garlic-wine sauce

             Third Course:

            - Wild Berry Cobbler ala Mode

            - Mélange of wild berries topped with a butte and brown sugar crumble and served with rich and creamy Gifford’s French vanilla ice cream