Rental Prices.
Answer the questions below and add items to your cart to get an idea of the cost of your event.
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Answer the questions below and add items to your cart to get an idea of the cost of your event.
There is a $225 charge for pre-chilling the building for events of over 30 people held in May, June, July, August, September, or October.
The number of people determines the per person cleaning fee ($3.50 per person).
The Roosevelt Library hires off-duty, uniformed, armed San Antonio Police Department officers that are registered to work off-duty at the Roosevelt Library.
The Roosevelt Library hires off-duty, uniformed, armed San Antonio Police Department officers that are registered to work off-duty at the Roosevelt Library.
The prices shown are by the hour so the quantity is the number of hours. The minimum number of hours for live musicians is three.
Level 1 Entree Options (select one): (1) Chicken in a Sun-dried Tomato Cream Sauce with two sides, (2) Chicken Piccata with Linguine, (3) Beef Bourguignon with garlic mashed potatoes, (4) Chicken Mousseline with Pappardelle, (5) Roasted Vegetable Lasagna, (6) Pork Tenderloin Stuffed with Feta and Pesto and two sides, (7) Chicken Florentine with two sides, (8) Fettuccine Carbonara.
Level 2 Entree Options (select one): (1) Chicken Cordon Bleu with Mornay Sauce with two sides, (2) Duck Leg Confit with two sides, (3) Double Cut Pork Chop with two sides, (4) Shrimp and Grits, (5) Shrimp Scampi with Linguine, (6) Wild Mushroom Ravioli with White Wine Sauce, (7) Spaghetti with Mussels in a Chili, Garlic and White Wine Sauce, (8) Baked Atlantic Salmon with two sides.
Level 3 Entree Options (select one): (1) Prime Beef Tenderloin with Veal Demi Glace and two sides, (2) Seared Ora King Salmon with two sides, (3) Seared Ahi Tuna with two sides, (4) Veal Scallopine with two sides, (5) Osso Bucco with one side, (6) Scallops (U-10) with two sides, (7) Braised Lamb Shank with two sides, (8) Lamb Curry with Basmati Rice and Condiments, (9) Breast of Duck with a Sour Cherry Port Reduction and two sides.
Level 4 Entree Options (select one): (1) Broiled Lobster Tail (10-12 oz) with two sides, (2) Lobster Thermidor with two sides, (4) 2" Thick Prime Aged Ribeye Steak with two sides, (5) Roast Rack of Australian Lamb, (6) Seafood Paella, (7) Mero Sea Bass with two sides, (8) Swordfish with two sides.
Level 1 Entree Options (select one): (1) Chicken in a Sun-dried Tomato Cream Sauce, (2) Beef Bourguignon with garlic mashed potatoes, (3) Roasted Vegetable Lasagna, (4) Pork Tenderloin Stuffed with Feta and Pesto and two sides, (5) Chicken Florentine, (6) Fettuccine Carbonara.
Level 2 Entree Options (select one): (1) Chicken Cordon Bleu with Mornay Sauce, (2) Duck Leg Confit, (3) Shrimp and Grits, (4) Shrimp Scampi with Linguine, (5) Wild Mushroom Ravioli with White Wine Sauce, (6) Spaghetti with Mussels in a Chili, Garlic and White Wine Sauce, (7) Baked Atlantic Salmon.
Level 3 Entree Options (select one): (1) Prime Beef Tenderloin with Veal Demi Glace with European Butter Rolls and Condiments, (2) Seared Ora King Salmon, (3) Seared Ahi Tuna, (4) Osso Bucco with mashed potatoes, (5) Seared Sea Scallops (U-10), (6) Braised Lamb Shank with mashed potatoes, (7) Lamb Curry with Basmati Rice and Condiments, (8) Breast of Duck with a Sour Cherry Port Reduction.
Level 4 Entree Options (select one): (1) Broiled Lobster Tail Bites, (2) Lobster Thermidor, (3) 2" Thick Prime Aged Ribeye Steak, (4) Roast Rack of Australian Lamb, (5) Seafood Paella, (6) Mero Sea Bass, (7) Swordfish with two sides.
The place setting includes a silver charger, cutlery for three courses (salad or soup, entree, dessert), salt and pepper shakers, three Riedel glasses (water, red wine, white wine), and a cloth 22” x 22” white napkin.
The food station includes the food station table, tablecloth and the accompaniments (i.e. carving station, chafing dishes, trays, bowls, serving utensils, plates for the serving utensils, signs to identify each food item), and one server.
The buffet includes the buffet table, tablecloth, carving station, chafing dishes, trays, bowls, serving utensils, plates for the serving utensils, signs to identify each food item, and two servers.
This large cake will serve at least 40 people.
After you select the number of guests, then select the quantity which is equal to the length of the event in hours AND add 1 hour for setup.
After you select the number of guests, then select the quantity which is equal to the length of the event in hours.
After you select the number of guests, then select the quantity which is equal to the length of the event in hours.
The glassware charge is per person by the hour when beverages are being served other than at dinner. For example, if you have a one hour reception prior to dinner and a one hour reception after dinner, then you would select “2 HOURS OF BAR SERVICE”. The quantity is the number of guests.
The urns are considered a rental but you are welcome to take the flowers at the end of the event.
The cheese and charcuterie is priced per person. The quantity should be the number of guests at your event. The price includes napkins, plates, and small silver forks.
Each display is and comes with a remote and an HDMI cable. The 65” display is connected to the internet. The 55” and 65” displays have Apple TV.
The price is for renting each candelabra.
The price is for renting each champagne glass. All of the glasses at RL are Riedel from Germany.
Select the day of the week for your event. The facility fee is $2,500 Monday to Thursday or $3,500 Friday to Sunday. The facility fee includes insurance for your event, all of the furniture in the public rooms of the building, the candle lit entry hall chandelier, and a fire in the fireplace weather permitting.