VALERIE FAILLA MOSLEY
TEL 678 / 536 6506
valerie@rocketfarmrestaurants.com
GUARANTEE
Final guaranteed confirmation for the number of guests attending your event
including entrée selections is required by noon 10 days before the event. Charges
will be based on the minimum guarantee or the actual guest count, whichever is
greater. Late entrée counts are subject to a 20% menu price surcharge. Late additions to the guarantee will not be considered part of the original contract agreement stipulated on the Banquet Event Order. Rocket Farm will do its best to serve
late additions but cannot guarantee the same menu selections or that the function
space can be adjusted.
FINAL PAYMENT
Final payment will be charged at the conclusion of the event. The credit card on
the Banquet Event Order will be charged unless it is stated otherwise on the Banquet Event Order. Catering Department will make final decision regarding authorizing an additional credit card for use.
SERVICE CHARGES AND TAX
All food and beverage is subject to a taxable 5% administrative fee, a taxable 18%
service charge and state sales tax of 8%. Miscellaneous charges are subject to a
taxable 5% administrative fee and 8% sales tax.
DEPOSITS
All deposits are non refundable and will be applied toward the total cost of your
event.
LATE BOOKINGS
Events booked less than two weeks prior to event date are subject to choosing from
a short-term menu and in some cases Chef’s choice will prevail. Events booked
within five days prior to the event date will be limited to Chef’s choice.
FOOD
All food items served on-premise must be procured, prepared and served by Rocket Farm staff only. Banquet Menus change seasonally. Selections must be made
from the seasonal menu that applies to the date of your event.
BEVERAGE
All alcoholic and non-alcoholic beverages must be purchased, prepared and served
by Rocket Farm staff only. Special beverage requests (items not offered on Rocket
Farm beverage menus) must be ordered no less than 10 days before an event and
paid for in full 10-days before contracted event by the client. Corkage fees do not
apply to contracted events. Surplus specially ordered alcoholic beverages cannot
be removed from restaurant premises at the conclusion of the event.
BUFFETS / FOOD STATIONS
All buffet and food station menus require a minimum of 50 attendees and are
priced based on 1.5 hours of service. Groups less than 50 are welcome to select a
buffet or action station however, the difference will be charged.
PRICING
Pricing is guaranteed only upon client’s signature of Banquet Event Order.
ENTERTAINMENT
The Catering Department must be notified and approve of any entertainment. If
your event is scheduled to occur in a Rocket Farm outdoor space, please be advised
that local ordinances prohibit the use of amplification devices including microphones after 10pm. All events and entertainment must conclude by 10pm.
VENDORS/DÉCOR
The Catering Department must be informed of any and all décor, flowers, vendors, etc.
for your event. The Catering Department does not provide any décor of any kind for
events. Glitter, confetti and open flames (including sparklers) will not be permitted
inside any walls. Items may not be attached to any wall, floor, window or ceiling.
AUDIO/VISUAL
All requests for Audio Visual equipment must be received by the Catering Department 10 business days in advance of an event. Catering Department has final decision regarding location of AV set up.
RENTALS
Any rentals including but not limited to supplies, service ware, linens, etc. will be
an additional charge and handled by the Catering Department.
DROP OFF/STORAGE
The Catering Department must be informed of any shipments to either Rocket
Farm Corporate Offices or a Rocket Farm venue. Shipments will be accepted three
business days prior to commencement of event. Catering Department will arrange
where shipment should be sent. Any item to be dropped off at a Rocket Farm venue
must be cleared with the Catering Department. Once dropped, a Manager must call
the Catering Department to confirm receipt on the spot.
CHEF ATTENDANT FEES
A Chef attendant is required for any action station and will be charged $100 as well
as subject to a 5% administrative fee and 8% state sales tax.
CHANGES TO FUNCTION ROOM SET UP
Any changes to a room that has already been set up are subject to a $100 labor
charge. Furniture and fixtures may not be removed from a Rocket Farm venue for
an event. Catering Department has final decision regarding furniture placement
and room layout for an event.
OUTDOOR FUNCTIONS
In the event of inclement weather the Catering Department or Rocket Farm Management reserves the right to relocate the event at any time.
NOT FOR PROFIT
Vendor food and beverage donations must be approved and confirmed in writing by
the Catering Department.
TIMING
Client must agree to adhere to the scheduled timing listed on the Banquet Event
Order. All events must end by 10pm. Events may not take place on a holiday at a
Rocket Farm venue.
JCT. KITCHEN — EVENT CATERING
2/10
Thank you for your interest in JCT Kitchen & Bar. Below is basic information regarding available
event areas, number of guests each area can accommodate and some pricing. For additional pricing
options such as buy-outs, please speak to the Event Director.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
EVENT SPACE
SEMI-PRIVATE EVENTS
PRIVATE EVENTS
JCT BAR WILL BE OPEN TO THE PUBLIC
JCT BAR WILL BE CLOSED TO THE PUBLIC
JCT Dining Room
JCT Dining Room
50 guests maximum
51-160 guests maximum
Menu — Lunch & Dinner, Hors d’oeuvres available
Menu — Lunch & Dinner, Hors d’oeuvres available
No minimum food and beverage spend required, price fixed menu required,
This is considered a buy-out. F&B minimum required, please speak to Cater-
plus 18% gratuity, 5% administrative fee, food/liquor tax. A semi-private area
ing Department. 18% gratuity, 5% administrative fee, food / liquor tax. JCT
with a floor to ceiling curtain that can be drawn closed. This will separate this
Dining Room can host a sit-down meal for up to 125 guests. 125 to 160 guests
space from the rest of the dining room. 50 guests may be seated in this area at
will be hosted buffet style only.
two or four rectangle tables. If your group is less than 50, other guests not in
your party may be seated in this area as well. We apologize but presentations,
JCT Bar – Inside & Outside
microphones, gift/cake tables and non-seated events are not suited for the
200 guests maximum (75 fit inside)
event area.
Menu — Hors d’oeuvres, Buffet Station
This is considered a buy-out. F&B minimum required. 18% gratuity,
JCT Bar – Breezeway
5% administrative fee, food / liquor tax. Sit down style meals are unavailable
25 guests maximum
at JCT Bar, cocktail style events only please.
Menu — Hors d’oeuvres
$750++ food and beverage spend required for 2 hours (18% gratuity, 5% administrative fee, food/liquor tax). Long, wooden bar for food display, no tables, no seating. This is a cocktail style set up outdoors.
JCT Bar – Courtyard
35 guests maximum
Menu — Hors d’oeuvres
$1,500++ food and beverage spend required for 2 hours (plus 18% gratuity, 5%
administrative fee, food/liquor tax). Three, four top tables where food will be
set up, some chairs, seating can not cover every guest. This is a cocktail style
party set up outdoors.
JCT Bar – Lounge
35 guests maximum
Menu — Hors d’oeuvres
$1,500 food and beverage spend required for 2 hours (plus 18% gratuity, 5%
administrative fee, food/liquor tax). A few benches, some small teak tables
and one coffee table. Seating can not cover every guest. This is a cocktail style
party set up outdoors.
All semi-private events booked at JCT Bar will be outside – no exceptions. We
apologize but music may not be brought in to a semi-private event.
JCT. KITCHEN — EVENT CATERING
3/10
Please keep in mind that JCT is a seasonal kitchen – therefore, some vegetable items below may
change by the time your event takes place. Please check in with the Event Director regarding the most
current seasonal items and dessert. Thank you.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
MENUS
WESTSIDE LUNCH
$20.00 per person / $26.00 per person with dessert
Lunch Only
FIRST COURSE
Choose one of the following
TOMATO SOUP / garlic toast
FARMSTEAD GREENS / greens & herbs, shaved celery, vinaigrette
SECOND COURSE
Choose two to be offered
COUNTRY HAM & ARUGULA SALAD / granny smith apple. pickled cranberry, pistachios, sweet mustard dressing.
“GROWN UP” GRILLED CHEESE / assorted cheeses & roasted tomato on buttered semolina toast, fries
EGG N’ OLIVE SANDWICH / toasted semolina bread, dill, local lettuces, bbq chips
GRILLED CHICKEN SANDWICH / marinated onion and tomato, local arugula, goat cheese, fries
JCT. FRIED CHICKEN SALAD / local lettuces, cornbread croutons, cheddar, buttermilk dressing, green beans
Vegetarian selection always available
DESSERT
Choose one of the following
DEVIL’S FOOD CAKE/ chocolate ganache, marshmallow, graham
RUM “SOPPED” COCONUT CAKE
JCT. KITCHEN — EVENT CATERING
4/10
Please keep in mind that JCT is a seasonal kitchen – therefore, some vegetable items below may
change by the time your event takes place. Please check in with the Event Director regarding the most
current seasonal items and dessert. Thank you.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
MENUS
FARMSTEAD LUNCH
$28 per person
Lunch Only
FIRST COURSE
Choose one of the following
TOMATO SOUP / garlic toast
FARMSTEAD GREENS / greens & herbs, shaved celery, vinaigrette
SECOND COURSE
Choose two to be offered
WOOD GRILLED “JUST GROUND” BRISKET BURGER / white cheddar or bleu, fully stacked. Fries.
BLACK SKILLET FRIED CHICKEN / macaroni and cheese, garlicky green beans
SHRIMP & GRITS / tim & alice’s red mule grits, grilled bread, shrimp bordelaise.
FISH SANDWICH / jalapeno slaw, fries
Vegetarian selection always available
DESSERT
Choose one of the following
DEVIL’S FOOD CAKE/ chocolate ganache, marshmallow, graham
RUM “SOPPED” COCONUT CAKE
JCT. KITCHEN — EVENT CATERING
5/10
Please keep in mind that JCT is a seasonal kitchen – therefore, some vegetable items below may
change by the time your event takes place. Please check in with the Event Director regarding the most
current seasonal items and dessert. Thank you.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
MENUS
TASTER COURSE
Additional options to be added per person with dinner menus only
CHICKEN LIVER MOUSSE / cognac strawberry gelee, grilled bread, onion pickles $8pp
GRIDDLED GUM CREEK PORK BELLY / coca cola-country ham jus, sorghum mustard, johnny cakes $11pp
CRISPY FRIED APPALACHICOLA OYSTERS / hot sauce-bacon mayonnaise, parsley $10pp
“ANGRY MUSSLES” / peppered bacon, serrano chiles, onion $11pp
BABY BEETS / crispy sunchokes, fennel, farm egg, parsley vinaigrette, chile oil $9pp
HEIRLOOM TOMATO SOUP / fried cheese, basil $7pp
JCT. KITCHEN — EVENT CATERING
6/10
Please keep in mind that JCT is a seasonal kitchen – therefore, some vegetable items below may
change by the time your event takes place. Please check in with the Event Director regarding the most
current seasonal items and dessert. Thank you.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
WINTER MENUS
“MEAT & THREE”
December – February
$40 per person
FIRST COURSE
Choose one of the following
JCT SALAD / tucker lettuces, apples, cheddar, spiced and candied pecans, green beans, buttermilk
ARUGULA SALAD / local arugula, radish, beets, goat cheese, honey-champagne vinaigrette
SECOND COURSE
Choose three of the following. If 30+ guests, choose two
SMOKED AND SLOW ROASTED BEEF BRISKET / red wine jus
WOOD GRILLED ½ CHICKEN / roasted chicken jus, herb salad
GEORGIA TROUT / bacon wrapped and grilled, preserved lemon and brown butter vinaigrette
JCT FRIED CHICKEN / honey butter cornbread
Vegetarian selection always available
“THREE”
Choose three for the table to share
ROASTED SWEET POTATO PUREE / maple, brown butter
CHARRED BRUSSELS SPROUTS / cider vinegar, chives
WHIPPED POTATOES / caramelized onions, butter
CREAMY RED MULE GRITS / lemon, chives
TRUFFLE PARMESAN FRIES
BRAISED LOCAL GREENS OF THE MOMENT / smoky vegetable broth
ROASTED ANSON MILLS FARO / smoked onion dressing, sweet herbs
DESSERT
Choose one of the following
DEVIL’S FOOD CAKE/ chocolate ganache, marshmallow, graham
RUM “SOPPED” COCONUT CAKE
JCT. KITCHEN — EVENT CATERING
7/10
Please keep in mind that JCT is a seasonal kitchen – therefore, some vegetable items below may
change by the time your event takes place. Please check in with the Event Director regarding the most
current seasonal items and dessert. Thank you.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
WINTER MENUS
“FANCY MEAT & THREE”
December – February
$46 per person
FIRST COURSE
Choose one of the following
JCT SALAD / tucker lettuces, apples, cheddar, spiced and candied pecans, green beans, buttermilk
ARUGULA SALAD / local arugula, radish, beets, goat cheese, honey-champagne vinaigrette
SECOND COURSE
Choose three of the following. If 30+ guests, choose two
SMOKED AND SLOW ROASTED BEEF BRISKET / red wine jus
DAY BOAT FISH / sweet herbs and citrus vinaigrette
WOOD ROASTED PORK LOIN / caramelized apples, smoky pork jus
WOOD GRILLED ½ CHICKEN / roasted chicken jus, herb salad
GEORGIA TROUT / bacon wrapped and grilled, preserved lemon and brown butter vinaigrette
JCT FRIED CHICKEN / honey butter cornbread
GEORGIA SHRIMP (WOOD GRILLED) / lemon and sweet herb beurre fondue, crunchy bread
Vegetarian selection always available
“THREE”
Choose three for the table to share
ROASTED SWEET POTATO PUREE / maple, brown butter
CHARRED BRUSSELS SPROUTS / cider vinegar, chives
WHIPPED POTATOES / caramelized onions, butter
CREAMY RED MULE GRITS / lemon, chives
TRUFFLE PARMESAN FRIES
BRAISED LOCAL GREENS OF THE MOMENT / smoky vegetable broth
ROASTED ANSON MILLS FARO / smoked onion dressing, sweet herbs
DESSERT
Choose one of the following
DEVIL’S FOOD CAKE/ chocolate ganache, marshmallow, graham
RUM “SOPPED” COCONUT CAKE
JCT. KITCHEN — EVENT CATERING
8/10
Please keep in mind that JCT is a seasonal kitchen – therefore, some vegetable items below may
change by the time your event takes place. Please check in with the Event Director regarding the most
current seasonal items and dessert. Thank you.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
MENUS
HORS D’OEUVRE MENU
JCT Bar cocktail style reception
STARTERS
Will be served before full food order
GARLIC ROSEMARY POPCORN .....................................................................................................................................................................................$2 per person
CARAMEL POPCORN WITH PEANUTS ...................................................................................................................................................................................... $3 pp
SPICY ROASTED MIXED NUTS ...................................................................................................................................................................................................... $3 pp
TRUFFLE FRIES ....................................................................................................................................................................................................................................$4 pp
STATIONED DISPLAYS
FARMSTEAD CHEESE BOARD / house made crackers, toasted marcona almonds .................................................................................................... $6 pp
FARMSTEAD VEGETABLE PLATTER / crudité, buttermilk dipping sauce, black eyed pea hummus ................................................................. $4 pp
BENTON’S COUNTRY HAM / biscuits, honey-mustard, pickles ......................................................................................................................................... $5 pp
COLD WATER OYSTERS / classic mignonette, lemon, cocktail, horseradish...................................................................................................... $36/dozen
COLD POACHED GEORGIA SHRIMP / cucumber-dill “tartar” hot sauce ........................................................................................................... $24/dozen
HORS D’OEUVRES
Minimum order is 2 dozen per item, no exceptions
WARM
SHORTRIB CROQUETTES / sweet chile jam ................................................................................................................................................................... $30/dozen
SMOKED AND ROASTED MUSHROOMS / chevre, toast ........................................................................................................................................... $32/dozen
HOUSEMADE BACON “BLT” SLIDER / apple butter, brioche ................................................................................................................................... $36/dozen
JCT LAMB SLIDER / cucumber raita, feta ......................................................................................................................................................................... $36/dozen
JCT FRIED CHICKEN LOLLIPOPS / peppered honey .................................................................................................................................................. $28/dozen
BLUE CRAB FRITTERS / ooo-eee! sauce ........................................................................................................................................................................... $36/dozen
APPLE HUSHPUPPIES / bourbon gastrique ..................................................................................................................................................................... $24/dozen
GRILLED BEEF SKEWERS / chile lime sauce .................................................................................................................................................................. $34/dozen
COLD
JCT DEVILED EGGS / country ham, evoo .......................................................................................................................................................................... $24/dozen
PIMENTO CHEESE TOAST / house pickles ..................................................................................................................................................................... $24/dozen
JCT DEVILS ON HORSEBACK .............................................................................................................................................................................................. $26/dozen
BEEF TARTAR / farm egg, toast, accouterment................................................................................................................................................................ $36/dozen
SMOKED GEORGIA TROUT / crème fraiche, toast........................................................................................................................................................ $34/dozen
CUCUMBER TEA SANDWICHES / radish, pickled mayonnaise............................................................................................................................... $28/dozen
LOCAL CHEDDAR CHEESE STRAWS ............................................................................................................................................................................... $22/dozen
CHICKEN LIVER MOUSSE / preserves, cognac, toast .................................................................................................................................................. $32/dozen
9/10
Please keep in mind that JCT is a seasonal kitchen – therefore, some vegetable items below may
change by the time your event takes place. Please check in with the Event Director regarding the most
current seasonal items and dessert. Thank you.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
WINE & BEER
WINE
Sparkling - Chameroy Brut, France
White - Ca' Sarto, Pinot Grigio, Italy
Red - French Press, Pinot Noir, France
BEER
Local Beers:
Red Hare Lager & IPA
Sweetwater 420
Terrapin Rye Ale
Monday Night Brewing
Domestic & Imported Beers:
Stella Artois
Amstel Light
Palm Belgium Amber
Price per person:
First Hour - $20.00
Second Hour - $ 15.00
Third Hour - $10.00
10/10
Thank you for your interest in JCT Kitchen & Bar. Below is basic information regarding available
event areas, number of guests each area can accommodate and some pricing. For additional pricing
options such as buy-outs, please speak to the Event Director.
VALERIE FAILLA MOSLEY
TEL 678 / 536 6506 — valerie@rocketfarmrestaurants.com
LIQUOR
LEVEL 1
LEVEL 2
LEVEL 3
WELL SPIRITS
SPIRITS
SPIRITS
Fris Vodka
Tito's Vodka
Grey Goose Vodka
Seagrams Gin
Tanqueray Gin
Hendricks Gin
Myers Rum
Captain Morgan Rum
Ten Cane Rum
Lunazul Tequila
Dulce Vida Tequila
Patron Silver Tequila
Cutty Sark Scotch
Makers Mark
Four Roses Bourbon
Jim Beam Bourbon
Dewars Scotch
Johnny Walker Black Label Scotch
E&J Brandy
Martell VS Cognac
Courvoisier VSOP Cognac
* No craft cocktails
CRAFT COCKTAILS
Grand Marnier Cordial
JCTea
PRICE PER PERSON
CRAFT COCKTAILS
JCTea
First Hour - $25.00
SEASONAL CRAFT COCKTAILS
Second Hour - $13.00
Third Hour - $8.00
Alpine Roses
Winter Halo
Texas Star
SEASONAL CRAFT COCKTAILS
Winter Solstice
PRICE PER PERSON
Fireplace Mantel
First Hour - $30.00
Second Hour - $15.00
PRICE PER PERSON
Third Hour - $10.00
First Hour - $38.00
Second Hour - $22.00
Third Hour - $15.00