Banquet Hall

For business meetings or special events with 10 - 150 people, our private rooms, HARVEST and BUDBREAK, can be reserved Monday - Saturday. Please allow at least a two week notice. 

... FOR AN ADDITIONAL COVERED OUTDOOR SPACE, RESERVE OUR ADJACENT SUNSET TERRACE(25 ' X 50') WITH ITS CAFE LIGHTING OVERLOOKING THE POND AND MILL HOUSE!  $500 includes tables, chairs, table decorations, set up and clean up

CASH, CHECK, OR CREDIT CARD IS ACCEPTED.  A 3% SERVICE CHARGE IS ADDED FOR CREDIT CARD PAYMENTS.

To Reserve Your Event
Step 1: Call us confirm date. Matthew Office  912-654-0107  Cell 912-667-0783
Step 2: Submit signed Event Agreement and appropriate NON-REFUNDABLE DEPOSIT via cc, check or cash.  Your Deposit is applied toward your total.
Step 3: Select your menu ASAP and provide a guaranteed headcount 10 days prior to event.

Download Menu 

Event Agreement

 

 

 

 

 

 

 

 

 

Please add 8% tax to all Menus

OUR MENUS ARE DESIGNED TO BE SERVED TO YOU PLATED AT YOUR TABLE, SO NO BUFFET LINE!   OUR STAFF EAGERLY AWAITS TO PLEASE, AND ALL FOOD IS PREPARED ON SITE IN OUR "SCRATCH KITCHEN"! 

Price includes room with wine bar tender, tea, water and preset rolls with butter. Price does NOT include 8% sales tax, gratuity, or wine.

Choose one Soup, Salad, or Appetizer to accompany your Entrée and Dessert selections for a total of three Courses. A fourth course may be added for an additional charge.

Other meal suggestions may be emailed to Matthew at events@watermeloncreekvineyard.com, and menu items will be consulted with the Chef.

Hydroponic Garden Salads

Soups

Appetizers

Desserts

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Entrée Selections( PRICED PER PERSON)

$35 Menu

 

$45 Menu

$57 Menu

$70 Menu

  • Grilled Wild Caught Catch of the Day- White Truffle Stone Ground Grits, wilted Arugula, Wild Louisiana Crawfish Gravy
  • Earth and Air- Seared 5oz Certified Prime Beef Tenderloin, Muscadine “BBQ” Quail Breast, Pommes Puree, Wild Foraged Mushrooms, Braised Cipollini Onions
  • Triple Bone Colorado Lamb Rack- Rosemary Roasted Fingerling Potatoes, Cane Syrup Glazed Baby Carrots, Altamaha River Red mint ‘Jus’
  • Grilled 12 oz Porterhouse Pork Chop- Creamed polenta, Baby Spinach Fondue, Tarragon Enoki Butter
  • Wild Jumbo Shrimp Wrapped Crab Cakes- Silver Queen Corn and Edamame Succotash, Pommes Puree, Béarnaise Sauce
  • Earth and Sea- Certified Angus Beef Tenderloin, Ghee Poached Lobster Tail, Grilled asparagus, Pommes Puree, White Truffle Demi, Lemon Saffron Beurre Blanc
  • Spice Rubbed Seared Jumbo Sea Scallops,
  • Chef’s Choice Of Seasonal Inspired Ingredients

Priced per Person