Pricing Information

Room minimums:

  • Monday – Friday Lunch $700
  • Saturday and Sunday Lunch $1,000
  • Monday – Thursday Dinner $800
  • Friday & Saturday Dinner $1,500
  • Sunday Dinner $1,000

If these minimums are not met, then a room rental charge of the difference will be added to the final bill. Taxes and Service charges do not count towards the food and beverage minimum calculation. A 25% service charge will be added to the food & beverage sales. Service charge covers staffing for your event.

Room Setup

The maximum capacity is 96 (12 tables of 8) for lunch or dinner.

Standing Reception space for 130 guests.

Centerpieces

Large votive candle is provided, you may bring flowers or your own centerpieces as well.

Audio & Video

LCD 120″ large screen television available, equipped with audio and video for business presentations. Internet ready. Satellite radio is provided. All music and entertainment must be coordinated and approved thru Ippolito’s.

Bar

A full service bar is available. $7.00 for our house Cabernet, Merlot, Pinot Noir, Chardonnay, Riesling and blush wines. $3.75 Domestic beer. $5.95 Craft Beer. 4.95 Import beer. $8.00 standard mixed drinks. $9.00 premium mixed drinks. $75 bartender charge.

Bar Packages

Standard hosted bar: 3-hour open bar $27 per person
Premium hosted bar: 3 hour open bar $30 per person
3 hour beer & wine bar: $25 per person
(House wine with domestic & Import beer)

Bocce Room Policies

  • To reserve the room a $400 non refundable and non transferable deposit is required, which is subtracted from the final bill at the end of your event. We must also have a signed policy sheet and your contact information on file. Without the deposit, signed policy sheet and contact information, the room is not reserved.
  • 50% of payment is due upon signing the contract and is non refundable in the event of a cancellation within 14 days of the function.
  • Final payment is due the date of the function. Acceptable methods of payment are cash, company check or credit card.
  • Guaranteed number of guests must be tendered by 1pm three business days prior to the date of your function, your bill will reflect this guest count unless your actual number of guests is larger (the larger number being your billed amount).
  • Menu Selections and a signed contact must be on file 30 days prior to event date.
  • Price per person does not include 7.75% sales tax and 25% service charge. Service charge covers staffing and also helps cover our expenses like room-set up. The city of Roswell requires a 3% tax on liquor sales (not beer and wine).
  • We do not allow any outside alcohol of any kind brought into the room. Daytime events must conclude by 4pm. The event room will be opened to your guests a half hour prior to your stated arrival time.
  • Decorations are permitted only with a manager’s prior approval. Absolutely NO Confetti or Glitter of any kind.
  • We are not responsible for lost or stolen property of our guests.
  • We reserve the right to monitor and control the sound levels on all entertainments.
  • We have established a food & beverage minimum. Our room minimums vary depending in which day you are interested in. On Friday and Saturday evenings the minimum is $1200 in food and beverage, Sunday evening is $900, Monday thru Thursday is $800, Monday thru Friday lunch is $700 and Saturday & Sunday day function is $800. This does not include the 25% service charge and 7.75% sales tax. If you do not meet the room minimum, your balance left will be charged as a facility charge Taxes and service charge are not applied to your room minimum.
  • Due to restaurant liability, no food may be removed after your function is complete. Prices are subject to change; please make sure your menu is current.
  • Expired pricing will not be honored, unless you have a signed contract.
  • Host of function is responsible for any negligence or damages to the facility by his/her guests.

Food Glossary

Salads

Caesar
Romaine lettuce tossed in our dressing topped with shaved pecorino cheese and homemade croutons.

Spinach
Baby Spinach, feta, red onions and kalamata olives tossed in balsamic vinaigrette.

Antipasto
Genoa salami, provolone, green peppers, black olives, tomatoes and red onions tossed in an Italian dressing.

Greek
A blend of romaine, iceberg and red cabbage, grape tomatoes, cucumbers, red onions, feta, kalamata olives and pepperoncinis with a balsamic vinaigrette.

Garden
Romaine, iceberg, red cabbage, grape tomatoes, pepperoncini, cucumbers, lite ranch and red wine vinaigrette.

Pasta
Medium shell pasta tossed in a creamy vinaigrette with diced peppers, cucumbers and tomatoes.

Soups

Clam Chowder
New England chowder with clam, onion, celery, corn and potato.

Pasta Fagioli
Italian vegetable soup with cannellini beans and pasta.

Minestrone
Tomato base Italian vegetable soup with pasta and beans.

Italian Wedding soup
Chicken broth base with mini meatballs, spinach, and pasta bites.

 

Pasta Entrees and Sides

Baked Ziti
Large tube pasta noodles baked in meat sauce with sausage, ricotta and topped with romano and mozzarella.

Lasagna
Layeres of pasta, ricotta cheese, meat sauce with sausage and zesty Italian spices topped with romano and mozzarella.

Manicotti
A blend of Italian cheeses rolled in a pasta sheet and baked with romano and mozzarella.

Seafood Shells
Shrimp, scallops, grouper and Italian cheeses stuffed in a jumbo shell, baked with romano and mozzarella.

Chicken and Sun Dried Tomato shells
Diced chicken, sun dried tomatoes and Italian cheeses stuffed in a jumbo shell and baked with romano and mozzarella.

Chicken and Spinach Cannelloni
Fresh pasta filled with chopped spinach, chicken blended with mozzarella, Parmigiana and ricotta cheeses, baked with romano and mozzarella.

Rigatoni Broccoli
Sautéed broccoli with fresh garlic, sun dried tomatoes and olive oil tossed with rigatoni.

Eggplant Lasagna
Fried eggplant layered with oven roasted mushrooms, spinach, artichoke hearts, roasted red peppers and Italian cheese, baked with romano and mozzarella.

Eggplant Rolentini
Fried eggplant stuffed with ricotta cheese and spinach, baked with marinara sauce and topped with romano & mozzarella.

Sausage, Peppers & Onions
Spicy Italian sausage links oven roasted with onions, peppers and garlic in extra virgin olive oil.

Chicken Vodka
Diced grilled chicken & sliced sausage in a vodka cream sauce tossed with rigatoni pasta.

Chicken Gorgonzola
Sautéed chicken, broccoli and mushrooms tossed with cheese tortellini in a gorgonzola cream sauce.

Chicken Torino
Chicken sautéed with sun dried tomatoes, broccoli, artichoke hearts & walnuts with olive oil and garlic, tossed with cheese tortellini.

 

Entrees

Veal, Salmon or Chicken Piccata
Sautéed with white wine, lemon, parsley and capers.

Veal or Chicken Marsala
Sautéed with fresh mushrooms, Marsala wine and cream.

Chicken, Eggplant or Veal Parmigiana
Italian breaded & baked in tomato sauce & topped with romano & mozzarella cheeses.

Pork Tenderloin
Sliced pork tenderloin served over Yukon whipped potatoes and served with a mushroom sauce and topped with fried onions.

Beef Medallions
Sliced beef shoulder tenders served over Yukon whipped potatoes and topped with fried onions.

Chicken or Shrimp Scarpiello
Fried sausage, potatoes, spinach and rigatoni in a spicy cherry pepper sauce.

 

Rigatoni Pasta Sauces

Tomato
Blended smooth with garlic, onions and Italian seasonings.

Marinara
Crushed plum tomatoes with fresh basil, garlic and Italian spices.

Meat Sauce
Ipp’s zesty tomato sauce with ground beef.

Cardinale
Alfredo mixed with Ipp’s marinara.

Fra Diavlo
Ipp’s marinara sauce with romano cheese and crushed red pepper.

Aglio-e-olio
Olive oil, garlic, capicolla ham and crushed red pepper.

Cream Pesto
Cream sauce, basil, olive oil, garlic and pine nuts.

Alfredo
Cream sauce & romano cheese.