The Whelk, Kawa Ni & Jesup Hall Private Events Kawa Ni The Whelk Jesup Hall Seated : 36 Cocktail Party: 40 Seated dinner: 45 Cocktail Party: 75 Seated dinner: 65 Cocktail Party: 100 Our events are created in tandem with our philosophy great food served in a relaxed atmosphere with great company. Our unique Family Style events typically consist of four to five courses. Each course is presented to your guests in big bowls and on large platters. This style allows everyone to experience our food (and each other) in a casual and festive way. As we get closer to the event date, we will begin to create a menu reflective of the current season. Because we use many local farmers and distributors, items will at times become unavailable at the last moment and menu adjustments need to be made. Since we put great care into creating a perfectly balanced menu for you and your guests, menu changes are only made with your best interests in mind. Beverages are based upon consumption. Beverage lists can be customized to fit individual tastes and budgets. Wine pairings are available upon request. If you have specific wines, beers or liquors you would like to serve, please feel free to ask us. We will accommodate you to the best of our ability. Your event can be simple or extravagant. You will be given a minimum expenditure for the date you ve chosen. This is the minimum amount your final bill must total, prior to 6.35% CT sales tax and 20% gratuity. You are welcome to exceed this price, or we can tabulate a price per person, in order to not exceed your personal budget. Feel free to share your ideas and expectations. We look forward to working with you!
MINIMUM EXPENDITURES (prices do not include gratuity or CT sales tax) WINTER (October-Mid May) MONDAY-$6,000 Tuesday -$7,000 Wednesday-$7,000 Thursday-$9,000 Friday-$12,000 Saturday-$14,000 Sunday-$6,500 LUNCH Tuesday -$4,000 Wednesday-$4,000 Thursday-$4,000 Friday-$4,500 Saturday-$5,500 SUNDAY-$6,500 SUMMER (Mid may-september) MONDAY-$6,500 Tuesday -$9,000 Wednesday-$9,000 Thursday-$10,000 Friday-$15,000 Saturday-$17,000 Sunday-$7,500 LUNCH Tuesday -$5,000 Wednesday-$5,000 Thursday-$5,000 Friday-$5,500 Saturday-$6,500 SUNDaY-$7,500
Lunch Tuesday Saturday $1500 Tuesday-Wednesday Thursday Friday Saturday Sunday $6,500 $7,000 $9,500 $10,000 $7,000
Lunch Tuesday Saturday $2,500 Tuesday-Wednesday $9,500 Thursday $10,500 Friday $12,500 Saturday $13,500 Sunday $9,500
PRIVATE OFF-SITE EVENTS Cost and feasibility of off-site events are determined upon a case-by-case basis. After surveying your venue and discussing your vision for the event, an estimated cost will be given depending on location, date, and number of guests. Additional costs such as rentals and staffing are required. STAFFING REQUIREMENTS A minimum charge is applied for 30 minutes prior to, and 30 minutes after the conclusion of your event. This may vary depending on the amount of clean up and set up required by the venue. There is a minimum of 4 hours for staffing. CHEF: WAITSTAFF: BARTENDER: SOUS CHEF: STAFFING FEES $150 per hour (1 per every 10 guest)-$25 per hour (1 per every 25 guests)-$35 per hour (discretion of chef)-$35 per hour We ask 50% deposit of total estimated amount is due upon booking. Balance is due day of event. All Labor and Gratuity must be paid the day of the event by cash or check only. All other charges may be settled with a credit card. Off-site events will be priced after a site visit, and rental requirements and menu are determined. Minimum expenditure must be met regardless of attendance. A final head count must be submitted 72 hours prior to the event. Please submit any allergies or food requirements 72 hours prior to the event. Menus will be created by incorporating your ideas and requests, as well as our chef s knowledge and creativity. A final menu will not be available until 1-2 weeks prior to date of event. Please understand not all items are available year round. We will do our best to accommodate you. Please let me know if you have any questions or concerns. Again, I look forward to working with you. Sincerely, Andrea Dinan Manager of Operations The Whelk/Kawa Ni/Jesup Hall (203) 557-8775 andrea@thewhelkwestport.com