* ENTIRE CLUB: Sound equipment is available. Seating capacity: 250 sit down; 300 cocktails and hors d'oeuvres. Rental fee: $1,300 Minimum 180 guest for all of club * ENTIRE CLUB, excluding the Spiro Agnew Room: Sound equipment is available. Seating for dining: 220. Rental Fee: $1,100 Minimum 150 * SPIRO AGNEW OAK ROOM, the area directly to the right of the main entrance, adjacent to the bar. Southern exposure. Seating capacity: Up to 45. Rental Fee: $250 * LAURITZEN WEST ROOM: An area where press conferences generally are held. Audiovisual equipment is available (must provide your own computer). Northern exposure. Seating capacity is 30. Rental fee: $300 *LAURITZEN EAST ROOM: An extension of the press conference area. Sound equipment is available. North and east exposure. Seating capacity: 48. Rental fee: $350 * LAURITZEN ROOM: Both east and west Lauritzen rooms combined. Full audiovisual equipment is available, including big-screen TV, multimedia projection (must provide your own computer), presentation and high-speed Internet connection. Seating capacity: 80. Rental fee: $600. * FIREPLACE AREA: Mingle around the fireplace adjacent to our circular bar – perfect for cocktail parties of up to 80 guests. HOURLY Rental fee: $100 * Monday through Thursday, room fees are 1/2 price. Maximum of 5 hours and no later than 12:00 a.m. To Last call is 11:45 a.m. OPC Rental Includes: Facility rental includes use of all available club equipment, tables, china unless otherwise stated. Anything above and beyond can be coordinated at Host expense. Up to 26 small tables (seats up to 4 people), 4 – 72” rounds (seats up to 12 people) 5 - 60” rounds (seats up to 10 people), 4 – 8’ banquet table 3 – 6’ banquet table, 1 – 36” round (guest/sign-in table) China, flatware, and glassware up to 200 people. Bar china: plastic after china is used Metal coat racks and hangers, LCD projectors $25.00 hourly (Guests supply computers).

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-Continental: Pastries or breakfast breads, orange juice, ice tea and coffee. $7.00 -Standard: Eggs, bacon or sausage, potatoes, biscuits & gravy, coffee, ice tea and orange juice. $12.00 -Classic: Sticky buns, chicken crepes, fruit, coffee and orange juice. $12.00 Assorted juices add $2.00 to above OFF HOURS: Before 10:30 a.m. and after 2 p.m., service charge $14 per hour per server. Luncheon Pantry Thunderbird Salad: Our original seasoned mixed greens tossed in the famous $12.00 Thunderbird dressing, with tomatoes, bacon, bleu cheese, shredded Swiss cheese and chives. Chef Salad: Fresh tossed iceberg and romaine lettuce topped with shredded $12.00 cheddar and Swiss cheese, Roma tomato, hard-boiled egg and sliced cucumber, plus your choice of dressing. Chicken Caesar Almondine: Grilled boneless chicken breast presented in the $12.00 traditional style with fresh grated parmesan cheese, homemade croutons and a zesty Caesar dressing. The Portabella: Marinated grilled portabella mushroom presented with fresh $12.00 julienne vegetables and sundried tomato basil vinaigrette. California Cobb Salad: Diced tomatoes, bacon, grilled chicken, egg black $13.00 olives and shredded Mozzarella cheese tossed with a Cobb dressing, served on a bed of seasonal mixed greens. Turkey Salad Croissant: A zesty salad made with lean turkey, light $12.00 mayonnaise, fresh dill, pineapple and toasted pecans. Continental Fruit Plate: A signature display of the freshest fruit available, $12.00 served with breakfast breads. Classic Press Club: Made in the traditional manner -- a triple-decker with $12.00 turkey, bacon, lettuce and tomato on toasted sourdough bread. Soup & Sandwich: Your choice of turkey, ham, or corned beef served on wheat, $12.00 rye or sourdough bread. Delivered with the soup of the day. Add domestic cheese $.50 For a special treat, enjoy your Thunderbird or chef salad with a special topping: *Grilled boneless chicken breast $4.00 *Teriyaki salmon filet $6.00 * Sautéed garlic shrimp $6.00 The New Orleans: Grilled boneless chicken breast, dusted with a Cajun $12.00 spice and served on a Kaiser roll. Patty Melt: Fresh ground beef grilled to perfection, topped with Rueben $12.00 dressing, grilled sweet onions and Swiss cheese on pumpernickel bread. Turkey Reuben: Lean grilled turkey breast prepared in the traditional manner $12.00 served on pumpernickel bread. Italian Melt: Capicola, Salami, grilled chicken with caramelized onions, green peppers, provolone, and marinara served on a hoagie bun $12.00 Tuna Melt: Albacore tuna tossed with sweet pickles, onions, and mayonnaise, $12.00 seasoned to perfection, topped with tomatoes and provolone cheese. Served open faced. Italian Prosciutto Sandwich: Shaved Italian prosciutto, provolone cheese $12.00 piled on a hoagie bun with all the trimmings. Prime Rib Sandwich: Slow-roasted prime rib served atop a toasted hoagie bun, $14.00 topped with sautéed bell peppers, onions and mozzarella. Whiskey Steak Sandwich: Whiskey-marinated flank steak served on a toasted $14.00 Kaiser roll. Roasted Tenderloin Sandwich: Thin-sliced slow-roasted tenderloin $18.00 served on a Kaiser roll. All sandwiches come with steak fries/chips/fresh fruit/pasta/cottage cheese (one choice per entrée).

Reuben: Lean corned beef, Swiss cheese, Reuben dressing, and sauerkraut $12.00 on grilled pumpernickel. Philly French Dip: Shaved sirloin topped with sautéed onions and $12.00 peppers on a toasted hoagie bun, served with au jus. Italian Philly: Sliced Italian sausage topped with sautéed onions, green $12.00 peppers and black olives, topped with sauce marinara and provolone cheese on a hoagie bun. Luncheon Entrees Southwestern Chicken: A combination of grilled chicken breast, bacon, $16.00 avocado (seasonal), tomatoes and smoked Gouda. Chicken Apricot: Chicken breast stuffed with sautéed onions, mushrooms and sweet basil, lightly breaded, baked, then topped with white wine apricot sauce, toasted almonds and chopped chives $16.00 Lemon Chicken: Low in calories. Marinated boneless chicken breast with $16.00 grilled onions, fresh dill, fresh-squeezed orange and lime juice, then grilled. Picatta: Traditionally sautéed breast of chicken or pork served with lemon dill $16.00 butter sauce with capers. Salmon instead, add $2.00. Chicken or Pork Parmesan: Lightly dusted in seasoned flour, topped with $16.00 marinara sauce and mozzarella cheese, and then baked to perfection. Salmon: add $2.00 Shrimp Scampi: Peeled and deveined, sautéed with fresh portabella Market mushrooms, chives and Roma tomatoes, then finished with maitre d’ hôtel butter. Fresh Atlantic Salmon: Broiled, sautéed or poached and complemented with $18.00 your choice of sauce: Lime BBQ, Béarnaise or Veronique. Orange Roughy: Baked Norwegian orange roughy caressed with a fresh dill $18.00 lemon butter sauce. Roasted Pork Loin Florentine: Boneless stuffed pork loin with seasoned $16.00 spinach, presented with a white wine shallot cream sauce. Pork Schnitzel - Prepared in the traditional style with capers, fresh cilantro and $16.00 lemon. Linguini Alfredo: Traditional parmesan-flavored cream sauce and linguini $14.00 noodles Pasta Puttanesca: Sun dried tomatoes, kalamata olives, capers, artichoke hearts $14.00 and marinara topped on a bed of with noodles. All accompaniments are included. Pasta Primavera - Primavera vegetables sautéed with garlic butter and tossed $14.00 with linguini noodles. Lasagna Parmesan - A hearty preparation of vegetable, beef, or chicken lasagna $16.00 complemented with a marinara or roasted garlic cream sauce and garlic bread stick. Filet Mignon: Center-cut, Cadillac of meats. Chef’s choice of starch and $24.00 vegetable unless otherwise stated.

Prime Rib Buffet: 10oz. to 12oz. slice of perfectly roasted prime rib 10 oz. $30.00 of beef with au jus and horseradish Chantilly, served with twice-baked 12 oz. $32.00 potato and green beans almandine and house salad. Flatbread: Choice of three--Cashew chicken, margarita, chicken spinach $24.00 mushroom, bbq chicken, philly cheese steak, bacon and sweet onion or artichoke, tomatoes and spinach. German: Wiener schnitzel, bratwurst, spaetzle, sweet & sour cabbage and $24.00 German potato salad. Pizza: Choose three: Supreme, Portabella and Feta, Spinach and Bacon, Four $24.00 Cheese, Chicken Monterey, Canadian Jack, Artichoke Bleu cheese and, garlic shrimp. Served with Caesar salad and breadsticks. Mexican: Beef, chicken or cheese enchiladas with refried beans and hard shell $24.00 tacos with all of the trimmings, guacamole and chips. Italian: Beef or chicken lasagna with pasta and choice of meat, clam, marinara $24.00 or Alfredo sauce, including parmesan bread sticks and Caesar salad. Southern: Southern fried chicken, whipped potatoes and gravy, baked beans, $24.00 cole slaw and potato salad. Taco Bar: Mini tacos on soft and hard shells, guacamole and chips, all the $24.00 trimmings. Dual Entrée Beef and Chicken: Choice of roasted beef and chicken or fish Market or pork accompanied with two sides (see accompaniments page). Clubs/Wraps: Choice traditional layered clubs and wraps with choice of $16.00 turkey, grilled chicken, ham, roasted vegetables, or shaved prime rib. Served with chips, pasta salad, fresh fruit, or cottage cheese. Ask event planner for information on dual buffets Most dinner entrees can be made into Buffet selections. Meats should be roasted.

~Entrees: Medallions of Beef: Broiled dual3 oz. medallions of filet mignon served with choice of Poivre, Béarnaise, Bordelaise, Madera or Marsala sauce. $32.00 Classic Wellington: A traditional combination of seared tenderloin, foie gras and duxelle, individually wrapped in a puff pastry baked to perfection and served on a sauce Bordelaise. $32.00 Roasted Tenderloin: Peppercorn and herb-encrusted, oven-roasted, English-cut, then served with sauce Béarnaise or Bordelaise. $30.00 Whiskey Pepper Steak: 8-ounce New York Strip steak pressed with a peppercorn mélange deglazed with a bourbon whiskey and served au natural. $28.00 Prime Rib of Beef Au Jus: Slow-roasted prime beef served 8 oz. $28.00 with au jus and horseradish Chantilly, 3 cuts 10 oz. $30.00 12 oz. $32.00 Chicken Marsala: Boneless chicken breast lightly dusted in a seasoned flour, $25.00 quickly sautéed and finished with a wild mushroom Marsala wine sauce. Chicken Apricot: Boneless breast of chicken stuffed with sautéed onions, wild $25.00 mushrooms, fresh basil and provolone cheese, baked to perfection then caressed with a white wine apricot sauce, toasted sliced almonds, mandarin oranges and fresh chives. Chicken Cordon Bleu: Boneless breast stuffed with Canadian bacon, gruyere $25.00 cheese, lightly breaded and baked to perfection, finished with sauce Béarnaise. Chicken Supreme: Grilled breast of chicken topped with a mushroom $25.00 white wine cream sauce supreme. Chicken Veronique: Broiled boneless chicken breast caressed with a rich $25.00 smooth blend of shallots, cream, Chablis, and finished with seedless grapes. Chicken Villa En Croute: Sautéed chicken, portabella mushroom, Vidalia $25.00 onions and gruyere cheese baked in puff pastry. Chicken Provencal: Fresh garlic, basil, cilantro, skinned tomato coulis, $25.00 sautéed in a virgin olive oil with a boneless breast of chicken then gratinized with fresh-grated Parmesan. Eggplant Parmesan: Eggplant and portabella mushrooms lightly breaded in a $25.00 parmesan crust, topped with provolone cheese, marinara and baked. Pasta Puttanesca: Sun dried tomatoes, Kalamata olives, capers, artichoke hearts and marinara topped on a bed of with noodles. All accompaniments are included. $25.00 Salmon Veronique: Fresh Atlantic served to your liking topped with a $30.00 creamy white wine, smooth grape sauce. Salmon Sun-Dried Tomato Lime BBQ: Fresh Atlantic served with $30.00 our creation of sun-dried tomato in a zesty lime barbecue sauce. Chilean Sea Bass: Broiled Chilean sea bass topped with Hawaiian pineapple $35.00 chutney or citrus buerre blanc. Lobster Thermidor: Maine lobster de-shelled, sautéed and served with a Market salmon mousse, fried leeks and a traditional lobster sauce. Shrimp Scampi: Sautéed shrimp in garlic, white wine, fresh squeezed lemon, Market mushrooms, tomatoes, and spinach served on a bed of pesto linguini with fresh herb crostini. All accompaniments are included. Paella Valenciana: A hearty combination of shrimp, scallops, clams, and Market chicken on a bed of rice pilaf with a fish sauce. All accompaniments are included. Tilapia with Lemon Butter: Center-cut steak broiled to perfection and $24.00 served with a lemon butter caper sauce. Swordfish: Firm, white fresh fish served with citrus Buerre Blanc. $35.00 Ask about other fish options. Dual Entrees please add $4.50 and up….ask your event planner on details. Many items can be made into a buffet setting. STARTER SALAD Thunderbird Caesar House ACCOMPANIMENTS CHOICE OF 2: VEGETABLE Snap Peas (seasonal) Buttered Corn Brandied Carrots with fresh Tarragon Green Beans Almandine Seasonal Sautéed Medley California Blend Lemon Broccoli Cauliflower Parmesan Roasted Vegetable Asparagus (seasonal) POTATO Twice Baked Baked Roasted New Potato and Leeks Dill Buttered New Potato Potato Anna Lyonnaise Duchesse Dauphine Long Island Fries STARCH Creamy Risotto Rice Pilaf Wild Rice Jasmine Rice Basmati Rice Quinoa Couscous

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