Banquets at David’s
Our “Press Room” comfortably seats 30 people for a private party. Parties for this room can be easily arranged by speaking to any manager at David’s or by emailing us the details of your event and we will contact you at your convenience by email or telephone.
The Press Room is ideal for program or presentation dinners and is often used for sales dinners or informational or training dinners. The room can be set up so that a screen and projector can be used so that all present in the room can see and hear an audio visual presentation easily.
“Press Room” dinners are generally booked with a limited menu that can be selected from our dinner menu. The most popular format for our “Menu off menu” parties is to narrow your choices down to a selection of two appetizers, two salads, three entrées and two desserts. Often parties also like to add some set and passed hors d’oeuvres to offer guests during a cocktail party. A menu is listed below with some of our offerings and prices.
“Press Room” dinners generally have a menu printed at each guest’s place so that menu selections can be made after people sit down. Menu selections can be offered by our staff or you can easily select your own choices by looking at the dinner menu here on the web page.
We also offer services for larger parties. The dining room can accommodate up to 100 guests for a sit down dinner, or 175 for a stand up cocktail party. Arrangements for larger events will be handled directly by David and menus and pricing will planned according to the event.
Off premise catering is also available; arrangements can be made directly with David.
Policies for Private Parties
Reservations:
Private parties and events can be arranged easily by speaking to a manager. We will assist you in every aspect of planning the perfect event at David’s. We suggest that you make tentative arrangements as soon as possible even if you are not certain of having the event; in this way we can assure that you get a date that will suit your needs. When you make final arrangements we will ask for a deposit or credit card number that will guarantee your date.
Function Beverage Service:
Bar service is charged on a per drink basis. Cash bars and open bars are available and will be based upon consumption. Limited bar service options are available upon request. Wine service can be arranged in advance or on the day of the event. Please note that if planning is left to the day of the event we may not have sufficient quantity of a wine to serve the whole party the selected wine and a second selection may be needed during the event.
Function Orders and Guarantee:
We prefer it if you can finalize your plans at least two weeks prior to your event. At this time we can give you an estimated final cost based on your menu and the number of guests in your party. Three business days prior to your event ( a week for larger parties) we will ask that you give us a “guaranteed count.” Once this final confirmation is received, should the actual attendance be less, you will be charged for the "guaranteed count."
Prices:
Menu prices may change from time to time. It is important to be sure that an agreement on price is made prior to the confirmation of the event. In the case of Friday & Saturday night functions a minimum food and beverage total of up to $6000 may be required to take over the entire restaurant. For other areas, minimums may be up to $1500 for the Press Room, $1500 for the room behind the Bar area, $1000 for the area in front of the kitchen, and $1000 for the entire Bar area . In the case of daytime parties, a $500.00 minimum will be required. Events taking place on weeknights may have a minimum food and beverage charge depending upon the date and time of the event. Please ask when booking your party to finalize this arrangement.
Room Availability and Charges:
All dining rooms are available Sunday through Saturday from
10:00 a.m. until midnight and are booked in 4 hour increments. A $ 50.00 room charge per room will be assessed for all parties. There will be an additional charge of $50.00 per hour/ per room for all parties that exceed four hours.
Taxes and Service Charges:
7% state tax will be added to food and beverage charges on every bill. Service charge will be assessed at 18% .
Payment:
A 25% non-refundable deposit (unless a comparable or larger function can be booked for the canceled date) will be required upon confirmation of the date of the event . Balance of the payment is due in full the day of the event unless other arrangements have been made. Payment will be accepted by Visa, Mastercard, American Express, Discover , cash or personal check.
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Hors d’oeuvres
Set Items:
Shrimp cocktail served traditionally with cocktail sauce- $80 per 2.5 pounds ( serves 30)
Oysters on the half shell- $24.00 per dozen
Little neck clams on the half shell- $15.00 per dozen
Vegetable crudité with dipping sauce- $3.50 per person
Cheese Items:
Brie baked in puff pastry served with fruits, bread and crackers- $60
International cheese and fruit display- $4.00 per person
Passed Items:
We recommend three choices, one piece per person.
$1.50 per piece
Served hot:
Duck breast with coconut chili sauce
Sausage stuffed mushrooms
Lobster and vegetable wontons
Seafood barquette
Wild mushroom barquette
Sea scallops wrapped in bacon
Mozzarella, oven dried tomato, basil barquette
Skewers of beef or chicken with peanut sauce
Served cold:
Herb and goat cheese roulade
Smoked salmon with lemon pepper and dill
Shrimp with three pepper relish
Endive spears stuffed with crab and goat cheese
Tenderloin with spicy tarragon mayonnaise
Sweet potato pancakes with red pepper mousse
Asparagus wrapped in proscuitto
Fresh mozzarella, red pepper, basil and olive
Peppered Sushi rare tuna with wasabi aioli