BUTLER-PASSED HORS D’OEUVRES Priced per dozen

FROM THE SEA BEEF CHILLED CHILLED House-Cured Colorado Trout – Rye Crisp, Beef Carpicco, Blue Cheese & Cream Cucumber, Dill Crème Fraîche, Caviar $87 Tuscan Olive Relish on Crostini $99 Canapé – Lemon-Dill Cream Kobe Beef Tartar, Whole Grain and Fried Capers on Toast $99 Cheese Mousse, Caviar $87 WARMED Dungeness Crab and Watermelon Salad in Phyllo Cup $99 Beef Wellington – Perigueux Sauce $99 Seared Ahi Tuna – Chilled Cucumber Disk Lime-Cayenne Aioli, Fleur de Sel $99 Argentinian Beef and Cheese Empanadas – Cilantro-Lime Crème Fraîche $87 “Sea of Cortez” Shrimp Cocktail $99 Classic Shepherd’s Pie – Demi Glace $87 WARMED Colorado Lamb Lollipops – Minted Lamb Jus $99 Maine Lobster Fritter – Corn Bisque, Crème Fraîche, Caviar $99 Dungeness Mini Crab Cake – Red Pepper Aioli, Local Microgreens $99 CHICKEN Cilantro and Lime Bacon-Wrapped Scallops – Maple-Butter Glace $99 CHILLED Applewood-Smoked Chicken Pecan Salad in Phyllo Cup $87 VEGETARIAN Foie Gras Mousse – Pistachio Dust, Fig Jam CHILLED Sauterne Gelee on Brioche $99 Pistachio and Cranberry Crusted Boursin Cheese Grape $87 WARMED Port-Poached Pear, Candied Walnut, and Blue Cheese on Brioche $87 Chicken Cordon Bleu Puffs – Dijon Mornay Sauce $87 Creamy Brie, Toasted Almonds, Fruit Chutney on Flaky Tart $87 Spicy Southwest Chicken Cornucopia – Pico De Gallo $87 Piquillo and House-Marinated Olives on Chip $87 Roasted Chicken Chilito – Bell Peppers, Jalapeño Cheese $87 WARMED Wild Mushroom and Gruyère Cheese Tart $87 Asiago and Phyllo-Wrapped Asparagus – Balsamic Glace $87 Asian Vegetable Spring Rolls – Sweet and Sour Dipping Sauce $87

DISPLAYED RECEPTION SPECIALTIES

SELECTION OF IMPORTED AND CRUDITÉS DELICACIES FROM THE SEA DOMESTIC CHEESES Assortment of Farmed and Seasonal Vegetables Jumbo Gulf Prawns $96 per dozen Fresh Grapes, Nuts, Dried Fruits, and Jams Piquillo Pepper Hummus, Cool Ranch East and West Coast Oysters $96 per dozen House-Crafted Lavosh, French and Blue Cheese Dipping Sauces Snow Crab Claws $120 per dozen Bread, and Assorted Crackers $14 per person $20 per person SUSHI DISPLAY TRADITIONAL Maki Rolls – California, Cucumber COLORADO ROASTED CHARCUTERIE DISPLAY Spicy Tuna, Avocado, Eel, Vegetable VEGETABLE DISPLAY Selection of Cured Italian Meats Nigiri – Tuna, Shrimp, Yellowtail, Salmon Herb-Marinated Roasted Eggplant, Zucchini Genoa Salami, Soppresata Soy Sauce, Pickled Ginger, Wasabi Yellow Squash, Red Onion, Portobello Capicola, Prosciutto, Bressola Mushrooms, Red Peppers, Asparagus $30 per person (Based on 5 pieces per person) Divina Tomatoes, Marinated Olives Herb Aioli and Balsamic Dipping Sauces *optional Sushi Chef Attendant $250 per hour French Baguettes, Breadsticks $14 per person $23 per person

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. THREE-COURSE LUNCH SELECTIONS Pre-Selected Three-Course Plated Lunch to Include: Soup OR Salad, Freshly Baked BROADMOOR Bread and Rolls with Butter, Intermezzo, Entrée, Coffee and Tea

SOUPS INTERMEZZO Warm An Interlude Between Courses TOMATO-BASIL BISQUE CLASSIC Parmesan and Garlic Crouton Lemon BUTTERNUT SQUASH BISQUE Mango Cranberry-Apple Compote, Pumpkin Seeds, Chive Crème Fraîche Passion Fruit LOADED POTATO SOUP Blood Orange Bacon, Cheddar, Scallions, Sour Cream INFUSED ROASTED POBLANO AND TORTILLA SOUP Strawberry Basil Tortilla Strips, Hominy, Cilantro Crème Cassis Champagne CREAMY CORN SOUP Peach Chardonnay Cheese, Chives, Smoked Bacon Raspberry Port ~ or ~ ENTRÉE COLLECTION SALAD PARMESAN-CRUSTED CHICKEN BREAST ARTISAN GREEN SALAD Basil Yukon Mash, Haricot Verts, Sun-Dried Tomato Cream Artisan Mixed Greens, Carrot Curls, Cucumbers, Cherry Tomatoes Garlic Focaccia Croutons, Aged Balsamic Dressing $56 per person PAN-SEARED ATLANTIC SALMON BABY ICEBERG WEDGE Sweet Corn Puree, Cilantro-Lime Rice, Asparagus Baby Iceberg Lettuce, Hickory-Smoked Bacon, Humboldt Fog Cheese Tomato, Corn, and Bean Relish Cherry Tomatoes, BROADMOOR Creamy Ranch $60 per person BROADMOOR CAESAR Petite Hearts of Red and Green Romaine PORK TENDERLOIN Fresh Shaved Parmesan Cheese, Focaccia Lace Slow-Roasted Tenderloin, Herb Polenta Cake Oil-Cured Olive Dressing Roasted Pepper Relish, Black Truffle Sauce BEETS AND GOAT CHEESE $60 per person Roasted Beets, Goat Cheese, Baby Greens GRILLED PETITE FILET MIGNON Orange Segments, Walnuts, Balsamic Vinaigrette Roasted Garlic Mash, Roasted Asparagus, Blistered Cherry Tomatoes, Bordelaise Sauce THE SOUTHWEST Romaine Lettuce, Tomatoes, Scallions, Black Beans $68 per person Pepperjack, Grilled Corn, Tortilla Strips, Chipotle and Cilantro Dressing SLOW-BRAISED BEEF SHORT RIB Bacon Mac and Cheese Gratin, Seasonal Vegetables, Beef Jus $63 per person

DESSERT OFFERINGS Tart au Frambois – Sweet Sugar Crust, Lemon Cream, and Fresh Raspberries Ligurian Lemon Cake, Vin Santo, Blueberry Compote Pear Tart Bourdaloue – Almond Frangipane, White Wine-Poached Pear, Whipped Mascarpone Gianduja Coupe Couches – Milk Chocolate Gianduja Mousse, Chocolate Biscuit, and Caramelized Rice Krispy’s Mousse au Chocolate – Fresh Berries, Crème Chantilly Add $12 per person If à la Carte Service the evening of your event is selected for your event, the additional pricing for dinner is, choice of two entrées, to be selected by guests on day of event – additional $12 per person or choice of three entrées, to be selected by guests on day of event – additional $17 per person. The pricing for lunch is, choice of two entrées, to be selected by guests on day of event – additional $10 per person or choice of three entrées, to be selected by guests on day of event – additional $15 per person. All prices based on the higher-priced entrée.

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. PLATED FOUR-COURSE DINNER SELECTIONS Pre-Selected Four-Course Dinner to Include: Your choice of Soup OR Appetizer, Salad, Freshly Baked BROADMOOR Bread and Rolls with Butter, Intermezzo, Entrée, Coffee and Tea

SOUPS APPETIZERS (CONT’D.) WARM SOUPS CHILLED APPETIZERS ROASTED CAULIFLOWER PROSCIUTTO AND FIGS Cauliflower, Brioche Croutons, Brandy Crème, Saffron Diced Melons, Crumbled Feta, Baby Arugula, Balsamic Glace TOMATO-BASIL BISQUE CLASSIC SHRIMP COCKTAIL Heirloom Tomatoes, Fried Basil, Focaccia Crouton Citrus-Poached Shrimp, Cocktail Sauce, Fresh Lemon Add $5 LOBSTER BISQUE Maine Lobster, Chive Cream, CHILI-SEARED AHI TUNA Watermelon, Avocado Aioli, Radish, Jalapeño, Sea Salt BUTTERNUT SQUASH BISQUE Add $5 Cranberry-Apple Compote, Pumpkin Seeds, Chive Crème Fraîche WILD MUSHROOM SALADS Pan-Roasted Mushrooms, Goat Cheese, Garlic Chive Oil LITTLE GEM WEDGE ~ or ~ Little Gem Lettuce, Nuesky Bacon, Humboldt Fog Cheese Toybox Tomatoes, BROADMOOR Creamy Dressing APPETIZERS BABY SPINACH AND LOLLA ROSSA WARM Gala Apple, Strawberry, Toasted Almond-Crusted Brie Cheese, Riesling Vinaigrette BRAISED COLORADO VEAL RAVIOLI Wild Mushrooms, Roasted Pearl Onions, Parmesan-Truffle Cream BROADMOOR CAESAR Petite Hearts of Red and Green Romaine, Freshly Shaved HOUSE-MADE GNOCCHI Parmesan Cheese, Focaccia Lace, Oil-Cured Olive Dressing Green Peas, Prosciutto, Parmesan, Sage Beurre Noisette LOCAL ARTISAN GREENS WILD MUSHROOM RAVIOLI Cucumber Ring, Baby Grape Tomatoes, Crumbled Feta Cheese Asparagus Tips, Crispy Shallots, Garlic Cream Dried Cranberries, Candied Nuts, Champagne Dressing ROASTED CORN AND CHORIZO RISOTTO HEIRLOOM TOMATO CAPRESE Peas, Parmesan, Herbs Heirloom Tomatoes, Fresh Mozzarella Cheese, Baby TRUFFLE MUSHROOM MAC AND CHEESE Arugula, Aged Balsamic Glace, EVOO Cavatappi Pasta, Forest Mushrooms, Aged Cheddar Sauce BEETS AND CHEVRE Add Lobster $12 Roasted Beets, Goat Cheese, Baby Greens FIRE-ROASTED SHRIMP Candied Pecans, Balsamic Reduction-Orange Vinaigrette Cheddar Grits, Pancetta Crisp, Garlic Aioli Add $5 MARYLAND CRAB CAKE Sautéed Baby Spinach, Tomato – Avocado and Corn Relish, Meyer Lemon Sauce Add $5 SEARED DIVER SCALLOPS Jicama Slaw, Lime and Garlic Butter, Chive Oil, Microgreens Add $5

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. PLATED FOUR-COURSE DINNER SELECTIONS (CONT’D.)

INTERMEZZO BROADMOOR DUETS An Interlude Between Courses BEEF TENDERLOIN, COLORADO RED MOUNTAIN TROUT Klondike Potato Pave, Colorado Peach Chutney CLASSIC Seasonal Vegetables, Red Wine Jus Lemon $113 Mango GRILLED FILET MIGNON PAIRED WITH PAN-SEARED MARYLAND CRAB CAKE Passion Fruit Yukon Gold Whipped Potatoes, Grilled Asparagus Blood Orange Fried Tobacco Onions, Pinot Noir Jus, Tomato and Corn Relish $130 INFUSED Strawberry Basil BRAISED BEEF SHORT RIB PAIRED WITH FIRE-ROASTED SHRIMP Hayden Mill Grits, Local Microgreens, Seasonal Vegetables Cassis Champagne Mango and Pineapple Salsa, Braising Jus Peach Chardonnay $125 Raspberry Port “SURF AND TURF” Filet Mignon and Butter-Poached Lobster ENTRÉE COLLECTION Roasted Corn and Mushroom Risotto Cake, Haricot Verts LEMON AND HERB-ROASTED COLORADO CHICKEN Blistered Cherry Tomatoes, Perigueux Sauce, Clementine Beurre Blanc Rosemary-Roasted Fingerlings, Baby Beans Pan-Seared Wild Mushrooms, Citrus Pan Jus $165 $99 PLATED DESSERTS COLORADO STUFFED CHICKEN “BOMB” A LA VANILLE Prosciutto and Fontina, Aged Cheddar Potato Cake Ivoire Vanilla Mousse, Berry Gelee, Almond Success Broccolini, Parsnip Puree, Natural Chicken Jus DARK CHOCOLATE PALET D’OR $105 Milk Chocolate-Hazelnut Feuilletine, Flourless CRABMEAT-STUFFED COLORADO RED TROUT Biscuit, Salted Caramel Chantilly Jumbo Lump Crab, Klondike Potato Pave STRAWBERRY PARFAIT Baby Vegetables, Brown Butter Cream Whipped Agave , Pistachio-Lime Dacquoise $115 Lime-Marinated Strawberries LIME AND CHILI-SEARED ATLANTIC SALMON MILK CHOCOLATE PASSION CRUNCH CAKE Forbidden Rice, Pea and Corn Succotash, Grapefruit Gastrique Passion Fruit Cremeux, Brownie Biscuit, Milk Chocolate Chantilly $108 LEMON PARFAIT GRILLED FILET MIGNON Blueberry Preserve, Graham , Citrus Whipped Cream Boursin Whipped Potatoes, Grilled Asparagus, Red Onion Marmalade Additional $14 per person Oven-Roasted Tomatoes, Barolo Wine Sauce Prices are based per person $115 If à la Carte Service the evening of your event is selected for your event, the additional pricing for dinner is, choice of two entrées, to be selected by guests on day of event – additional $12 ROASTED COLORADO LAMB RACK per person or choice of three entrées, to be selected by guests on day of event – additional Rosemary Scalloped Potatoes, Baby Vegetables $17 per person. The pricing for lunch is, choice of two entrées, to be selected by guests on Minted Pea Puree, Roasted Garlic Lamb Jus day of event – additional $10 per person or choice of three entrées, to be selected by guests $125 on day of event – additional $15 per person. All prices based on the higher-priced entrée.

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. STROLLING DINNER STATIONS Minimum of 75 guests and four station minimum.

BROADMOOR CARVED MAC AND CHEESE STATION PAELLA STATION SPECIALTIES Four Cheese Spanish Chorizo, Middleneck Clams, PEI Selection of two items to be carved on-site Pulled Beef Short Ribs and Wild Mushrooms Mussels, Chicken, Sautéed Shrimp COLORADO SLOW-ROASTED LEG OF LAMB Smoked Bacon, Scallion, and Chipotle Scallions, Green Peas, Saffron Minted Lamb Jus, Rosemary Rolls Roasted Peppers, Spanish Rice Buffalo Chicken and Blue Cheese Sliced Toasted French Baguettes STEAMSHIP ROUND OF BEEF Maine Lobster and Sweet Pea Silver Dollar Rolls, Beef Jus $28 per person Barbecue Pulled Pork and Crispy Onion Creamed Horseradish Chef Attendant Required – $175 per chef PRIME RIB OF BEEF Pick two for $22, Pick three for $26 Bordelaise Sauce, Silver Dollar Pick four for $30 COLORADO MASHED POTATO BAR Rolls, Horseradish Cream Chef Attendant Required – $175 per chef Yukon Gold and Sweet Potato Bacon, Sautéed Mushrooms BERKSHIRE PORK LOIN BUILD YOUR OWN SALAD BAR Broccoli, Scallions, Peas Rosemary Pork Jus, Jalapeño Corn Muffins Romaine Lettuce, Iceberg, Mixed Greens Shredded Cheddar, Blue Cheese, Chorizo Queso WHOLE ROASTED BEEF TENDERLOIN BROADMOOR’s Creamy Dressing, Balsamic Pinot Noir Demi, Creamy Horseradish, Soft Rolls Vinaigrette, Caesar, Raspberry Dressing Sour Cream, Basil Pesto Fried Onions, Lavosh Crisps ROTISSERIE HERBED BREAST OF TURKEY Bacon Bits, Feta Cheese, Blue Cheese Cranberry-Orange Relish, Pan Crumbles, Parmesan, Cheddar Cheese Brown Sugar, Marshmallows Chopped Nuts, Sweet Butter Gravy, Whole Wheat Rolls Grape Tomatoes, Chopped Eggs, Avocado $20 per person WHOLE ROASTED SUCKLING PIG Sliced Olives, Dried Cranberries Chef Attendant Required – $175 per chef Raisin-Apple Chutney, Sour Cherry Cucumber, Julienne Carrots, Chickpeas Demi, Hawaiian Sweet Rolls Sunflower Seeds, Focaccia Croutons SOUTHWEST STREET TACOS ROCKY MOUNTAIN SLOW-ROASTED $20 per person (Select 2) BARBECUE BEEF Chef Attendant Optional – $175 per chef Colorado Spiced Chicken Creamy Coleslaw, Soft Rolls, Barbecue Jus Add Rotisserie Chicken and Charbroiled Steak Green Chili Braised Beef SALT-CRUSTED BUFFALO PRIME RIB $12 per person Dollar Rolls, Chokecherry Jus Chili and Lime-Rubbed Mahimahi PASTA STATION Cabbage, Queso Fresco, Lime BOURBON-GLAZED HAM Wedges, Guacamole, Sour Cream Natural Juices, Soft Rolls PENNE PASTA Roasted Mushrooms, Asparagus Pico De Gallo, Salsa Verde CARIBBEAN BIG FISH WRAPPED IN BANANA LEAF Tomatoes, Arugula, Vodka Sauce Roasted Tomato Salsa Multigrain Rolls, Tropical Fruit Salsa, Tartar Sauce CAVATAPPI PASTA Warm Flour and Corn Tortillas Rock Shrimp, Grape Tomatoes $30 per person WILD MUSHROOM AND ROASTED Spinach, Alfredo Sauce VEGETABLE Chef Attendant Optional – $175 per chef Roasted Pepper Coulis, Pesto Aioli ORECCHIETTE PASTA Bolognese Sauce, Parmesan Cheese COLORADO CORN CAKES $59 per person Shaved Parmesan Cheese, Red Pan-Seared Corn Cakes with Pepperjack Cheese, Fresh Corn and Cilantro MARYLAND CRAB CAKES Pepper Chile Flakes, Pesto Griddled to Order Olive Tapenade, Sun-Dried Tomato Relish Chipotle Aioli, Roasted Tomato Salsa Pico de Gallo, Sour Cream Tomato-Corn Relish, Chipotle Aioli House-Made Garlic Bread and Breadsticks Red Mole-Braised Chicken $25 per person $30 per person $22 per person Chef Attendant Required – $175 per chef Chef Attendant Required – $175 per chef

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. WEDDING DINNER BUFFET Minimum 100 guests; $10 surcharge per person for fewer than 99 guests.

SALUME E FORMAGGIO ENTRÉES* Roasted Peppers, Marinated Artichokes, Herb-Marinated Baby Tomatoes ROASTED COLORADO RED BIRD CHICKEN Spiced Olives, Crisp Breadsticks Roasted Red Pearl Onions, Roasted Baby Carrots Toasted Herb Crostinis, Focaccia, Ciabatta Boursin Whipped Potatoes, Natural Jus Chef’s Selection of Three Meats and Cheeses ROASTED COLORADO LAMB LOIN Individual Pickled Vegetable Display Rosemary Scalloped Potatoes, Baby Vegetables, Minted Pea Puree Roasted Garlic Lamb Jus ROASTED VEGETABLE PLATTER PAN-SEARED RED TROUT Herb-Marinated Roasted Eggplant, Zucchini, Yellow Squash Herb Rice , Sautéed Baby Spinach, Tomato Jam, Brown Butter Petite Green Patty Pans, Red Onions, Portobello Mushrooms Red Peppers, Asparagus, Endive CARVING STATION Whole Roasted Beef Tenderloin Herb Aioli and Balsamic Dipping Sauces Bordelaise Sauce, Béarnaise Sauce SALADS Dollar Rolls Champagne-Poached Jumbo Shrimp Classic Cocktail Sauce, Lemon Wedges, Tarragon Sabayon DESSERTS Chocolate-Bourbon-Pecan Tartlet Crisp Spring Greens, Romaine, Colorado Sliced Mushrooms Blueberry-Lemon Pound Cake Yellow and Red Cherry Tomatoes, Sliced Yellow Squash Coconut Panna Cotta with Braised Pineapple Zucchini, Assorted Sliced Peppers, Crisp Celery Strawberry-Pistachio Verrine Shredded Carrots, Cucumbers, Sliced Radishes, Red Onions $155 per person Sourdough Croutons Buttermilk Ranch Dressing, Champagne Vinaigrette *Chef attendant included Creamy Red Wine Vinaigrette All prices are per person unless noted. Colorado Mushroom and Leek Salad, Basil Vinaigrette Fingerling Potato and French Baby Bean Salad, Mustard Vinaigrette

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. “AFTER-PARTY” INDULGENCES

WARM SLIDER SELECTIONS FRESH MADE PIZZA WAGYU BEEF MARGHERITA Garlic Aioli, Vine-Ripe Tomato, Lettuce, Aged Cheddar, Brioche Bun Buffalo Mozzarella, Tomato, Basil SMOKED PULLED CHICKEN BARBECUE CHICKEN Sweet Chili Barbecue Sauce, Soft Roll Chicken, Barbecue Sauce, Tomatillo Sauce, Red Onion, Cilantro DUNGENESS CRAB BLT ITALIAN SAUSAGE AND PEPPERS Avocado Crema, Bacon, Lettuce, Tomatoes, Potato Roll Crumbled Sausage, Tricolored Peppers, Onions, Provolone TURKEY BURGER MOZZARELLA CHEESE, RED SAUCE, OREGANO Granny Smith Apple Slaw, Cranberry and Walnut Roll Roasted Vegetable COLORADO LAMB MEDLEY OF ROASTED VEGETABLES, RED SAUCE, RICOTTA CHEESE, PESTO Hatch Green Chili Aioli, Jack Cheese, Brioche Bun $32 per pizza (16 slices per 16-inch pizza) BARBECUE PULLED PORK SWEET TEMPTATIONS Spicy Slaw, Caramelized Onions, Cheddar Bun French Apple and Almond Tart BLACK BEAN AND CORN Chocolate-Dipped Strawberries Red Pepper Aioli, Arugula, Whole Wheat Bun Chocolate-Caramel-Pecan Obsessions $88 per dozen Praline Profiterole CHICKEN WINGS Traditional Wings or Boneless Flan Patissier Classic Buffalo, Chipotle Barbecue, or Honey Mustard Parisian Carrot Sticks and Celery Sticks Almond-Chocolate Bouchons Blue Cheese, House-Made Buttermilk Ranch $88 per dozen $78 per dozen SWEET DELICACIES QUESADILLAS Freshly Baked Assorted BROADMOOR Cookies…$39 per dozen Cheese, Chicken, Shrimp, or Steak Mini-Assorted Milk Shakes…$75 per dozen Accompaniments – Peppers, Onions, Jack, and Cheddar Cheese Fresh Doughnut Holes with Dipping Sauces…$36 per dozen Sour Cream, Pico de Gallo, Guacamole, Salsa House-Made Strawberry Pop Tarts…$78 per dozen Cheese $10 each Peanut Butter-Chocolate Whoopee Pies…$78 per dozen Chicken $12 each Rice Krispy Treats…$78 per dozen Shrimp $15 each S’more Cones…$96 per dozen Steak $15 each (4 pieces per 12-inch quesadilla)

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. “AFTER-PARTY” INDULGENCES (CONT’D.)

DESSERT STATIONS SUNDAE STATION CUPCAKE STATION ICE CREAM FLAVORS Carrot Cake with Frosting Tahitian Vanilla Chocolate-Buttermilk Cake with Chocolate Buttercream Chocolate, Dulce de Leche Red Velvet with Whipped Vanilla Frosting Pistachio, Espresso Lemon-Blueberry Cake with Citrus-Lemon Buttercream SORBET FLAVORS Raspberry, Passion Fruit $14 per person Strawberry EUROPEAN PETIT FOUR STATION Lemon Madeleines TOPPINGS Hot Fudge, Caramel Almond Financier Whipped Cream, Berry Compote Pistachio Pain de Gene Candied Almonds Mini Tart aux Fruit Assorted Sprinkles and M&Ms Chocolate Truffles $14 per person Macaroons DUO CREPE SUZETTE AND Almond Dragees BANANA FOSTERS STATION $18 per person With Condiments $18 per person

INTERNATIONAL COFFEE STATION Freshly Brewed Arabica Coffee, Selection of Global Teas Shaved Chocolate, Chocolate-Covered Espresso Beans, Crème Chantilly Rustic Sugar Cubes, Colorado Honey, Sticks, Lemon Peel $15 per person

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. BROADMOOR WEDDING & GROOM’S CAKES LET THE BROADMOOR’S RENOWNED PASTRY CHEFS CREATE THE WEDDING CAKE AND GROOM’S CAKE OF YOUR DREAMS! Your Catering Manager will assist you in selecting the design and flavor of your cakes. You may customize your cake with any combination of the following cake flavors, infusions, fillings, jams, embellishments, and icings to create a unique piece of art designed specifically for you. We are able to prepare your cake to suit many specific needs, from all- natural ingredients with no artificial colors or flavors to allergen-free products (with some limitations). Cakes are priced individually, based on the many combinations available and complexity of design (prices begin at $10 per person, per cake). A $7 per person service charge is applied to all cakes provided by outside suppliers. Fruit coulis painted plates available at $2 each.

CAKE FLAVORS CAKE FILLINGS ICINGS CAKE INFUSIONS White Vanilla Bean Vanilla Bavarian Italian Buttercream AND FILLINGS Chocolate Marble Chocolate Mousse Chocolate Buttercream Grand Marnier Hazelnut Cheesecake Mousse Cream Cheese Frosting Bailey’s Carrot Lemon Bavarian White or Ivory Fondant Kahlua Dark Chocolate Nutella Mousse Chocolate Fondant Frangelico Red Velvet Coconut Mousse American Buttercream Espresso Coconut Peanut Butter Bavarian Fresh Raspberries JAMS AND MARMALADES Fresh Strawberries Lemon Bailey’s Toffee Mousse Orange Marmalade Chocolate Chunks Earl Grey Vanilla Whipped Cream Raspberry Jam Toasted Nuts Cream Cheese Strawberry Preserve Vanilla Bean Chocolate Truffle Ganache Apricot Jam Raspberry Mousse Toffee Pieces Cookies and Cream Reese’s Peanut Butter Cups Carmel Earl Grey

THE BROADMOOR’S MOST POPULAR CAKE COMBINATIONS

VANILLA BEAN GÂTEAUX REESE’S CAKE White Vanilla Bean Cake Infused with Vanilla Bean Dark Chocolate Cake Layered with Peanut Butter Bavarian Cream and Filled with Layers of Vanilla Bavarian Cream Studded with Pieces of Reese’s Peanut Butter Cups BAILEY’S CHOCOLATE TURTLE MOUSSE CAKE Dark Chocolate Cake Infused with Bailey’s Irish Cream Dark Chocolate Cake Infused with Caramel, Filled with Turtle Mousse Filled with Bailey’s Toffee Mousse and Embellished with Roasted Pecan Pieces and Chocolate Chunks Embellished with Bits of Chocolate and Toffee Pieces LEMON CHOCOLATE MOUSSE Lemon Spring Cake Filled with Layers of Lemon Bavarian Cream Dark Chocolate Cake Filled with Chocolate Mousse CARROT CAKE STRAWBERRIES AND CREAM Garden Fresh Carrot Cake Delicately Spiced White Vanilla Bean Cake Infused with Grand Marnier and Filled with a Cream Cheese Filling Filled with Vanilla Whipped Cream and Fresh Strawberries ALMOND-GANACHE CAKE CHOCOLATE-RASPBERRY CAKE Toasted Almond Cake Filled with Layers of Raspberry Jam Dark Chocolate Cake Filled with Raspberry Mousse and Chocolate-Truffle Ganache and Embellished with Fresh Raspberries

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. BARS LIQUORS SPECIALTIES CLASSIC BRANDS CHAMPAGNE PUNCH Buffalo Trace Bourbon, Jack Daniel’s Whiskey, Dewar’s Scotch $99 per gallon Johnny Walker Red Scotch, Tanqueray Gin, Absolut Vodka SPENCER’S MARTINI CLUB Seagram’s 7 Canadian Whiskey, Appleton White Rum A Selection of Classic Martinis Featuring Absolut Classic and Flavored Vodkas 1800 Silver Tequila…$11 per drink $14 per drink PREMIUM BRANDS An exclusive bartender can be provided to service Spencer’s Martini Specialties. Knob Creek Bourbon, Chivas Regal Scotch NON-ALCOHOLIC REFRESHMENTS Glenlivet 12-Year Single Malt Scotch, Tanqueray 10 Gin Assorted Soft Drinks…$4.50 each Ketel One Vodka, Crown Royal Whiskey, Mount Gay Rum Sparkling Mineral Water…$4.50 each Gran Centanario Silver Tequila…$13 per drink Assorted Fruit Juices…$4.50 each AFTER-DINNER SELECTIONS Fruit Punch…$62 per gallon Amaretto DiSaronno, Bailey’s Irish Cream, Sambucca Romano Fruit-Infused Water…$35 per gallon Kahlua, Courvoiser VS…$12 per drink CUSTOM ICE CARVINGS AVAILABLE BEERS Please ask your catering manager for details. DOMESTIC BEERS Coors Light, Samuel Adams…$7 per bottle BEVERAGE POLICIES HOSTED BAR There will be a bar setup fee of $150 for the first two-hour IMPORTED AND NON-ALCOHOLIC BEERS period. After the initial two-hour period, there will be Corona, Clausthaler, Stella Artois…$8 per bottle a $40 per-hour charge for each bartender. MICROBREW BEERS New Belgium Fat Tire, Bristol Laughing Lab CASH BAR Bristol Red Rocket…$8 per bottle There will be a bar setup fee of $150 for the first two-hour period. After the initial two-hour period, there will be KEGS OF BEER a $40 per-hour charge for each bartender and cashier. Domestic Beer…$680 each Bartenders and cashiers are staffed at one for every 100 guests. Imported and Microbrew…$850 each

The BROADMOOR as a licensee is responsible for the sale and service of all alcoholic beverages and the administration of state regulations. The hotel’s alcoholic beverage license requires the hotel to (1.) request proper identification (photo ID) of any person of questionable age and refuse alcohol beverages to any person under the age of 21 or anyone who cannot produce proper identification, and (2.) refuse alcoholic beverage service to any person who, in the hotel’s judgment, appears to be intoxicated. As the sole licensed purveyor of the hotel, it is our responsibility to enforce a policy of not allowing individuals or groups to bring liquor from outside sources onto The BROADMOOR’s premises. The client has the right to inventory bar contents, with a banquet captain before and after any function. If the client chooses to relinquish the right, ALL BILLING IS FINAL.

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. WINE LIST SPARKLING WINES PINOT NOIR (CONT’D.) Le Colture, Brut, Prosecco, Italy 40 Domaine Drouhin, Willamette Valley, Oregon, USA 98 Bersano, Moscatto D’Asti, Piedmont, Italy 44 Goldeneye, Anderson Valley, California, USA 110 Piper-Heidsieck, Brut, Champagne, France 65 MERLOT AND BLENDS Louis Roederer, Brut Premier, Champagne, France 68 Raymond “R Collection,” Napa Valley, California, USA 36 Schramsberg, Blanc de Noir, North Coast, California, USA 70 Two Ponds, Washington, USA 44 Perrier-Jouet “Grand Brut” Champagne, France 85 Kendall Jackson “Vintner’s Reserve,” California, USA 48 Veuve Clicquot “Yellow Label” Champagne, France 99 Markham, Napa Valley, California, USA 58 Moet & Chandon “Rose Imperial” Champagne, France 106 Les Cadrans de Lassegue “Grand Cru,” St. Emilion, France 60 Moet & Chandon “Cuvee Dom Perignon,” France 350 Robert Mondavi, Napa Valley, California, USA 64 PINOT GRIS/GRIGIO Swanson, Napa Valley, California, USA 70 Folonari, Italy 35 Stags Leap Winery, Napa Valley, California, USA 78 MacMurray, Russian River Valley, California, USA 47 Chateau Lassegue “Grand Cru,” St. Emilion, France 99 Maso Poli, Italy 54 Duckhorn, Napa Valley, California, USA 115 Chehalem, Willamette Valley, Oregon, USA 62 Cakebread, Napa Valley, California, USA 120 Santa Margherita, Italy 68 CABERNET SAUVIGNON AND BLENDS SAUVIGNON BLANC Louis Martini, Sonoma County, California, USA 36 Brancott, Marlborough, New Zealand 36 Joel Gott, California, USA 45 Kim Crawford, Marlborough, New Zealand 40 Kendall Jackson “Vintner’s Reserve,” California, USA 48 Domaine Salvard, Cheverny, France 55 Hess Collection “Allomi” Napa Valley, California, USA 51 Thomas, Sancere, France 64 Chappellet, “Mountain Cuvee,” Hippolyte Reverdy, Sancere, France 78 Napa Valley, California, USA 64 Justin, Paso Robles, California, USA 67 RIESLING Robert Mondavi, Napa Valley, California, USA 68 Dr Loosen “L” Mosel, Germany 36 Ferrari Carano, Alexander Valley, California USA 70 CHARDONNAY William Hill, Napa Valley, California, USA 83 Kendall-Jackson “Vintner’s Reserve” California, USA 38 Ladera, Napa Valley, California, USA 85 Folie a Deux, California, USA 45 Sirene de Giscours, Margaux, Bordeaux, France 95 Chehalem “INOX-Unoaked,” Willamette Valley, Oregon, USA 48 Jordan, Alexander Valley, California, USA 95 Hahn, Santa Lucia Highlands, California, USA 52 Heitz, Napa Valley, California, USA 99 La Crema, Sonoma Coast, California, USA 55 Frog’s Leap, Napa Valley, California, USA 100 Ferrari-Carano, Sonoma Coast, California, USA 59 Silver Oak, Alexander Valley, California, USA 130 Hess Collection, Napa Valley, California, USA 62 Caymus, Napa Valley, California, USA 145 Sonoma Cutrer, Russian River Valley, USA 65 ZINFANDEL AND BLENDS Laguna, “Laguna Ranch,” Russian River Valley, California, USA 67 Ravenswood “Old Vine” Sonoma County, California, USA 42 Henri Perrusset, Macon-Villages, Burgundy, France 70 Artezin, Dry Creek, California, USA 68 Jordan, Russian River Valley, California, USA 75 The Prisoner, California, USA 88 Stags Leap Winery, Napa Valley, California, USA 79 Olivier Savary “Vieilles Vignes,” Chablis, Burgundy, France 87 SYRAH AND SHIRAZ Far Niente, Napa Valley, California, USA 99 Peter Lehmann, McLaren Vale, Australia 38 DuMol, Russian River Valley, California, USA 115 Gerard Bertrand “Saint Chinian,” Languedoc-Roussillon 55 PINOT NOIR MALBEC Row 11 “Vinas 3,” California, USA 44 Alta Vista, Mendoza, Argentina 38 Angeline, Mendocino County, California, USA 45 Clos la Coutale, Cahors, France 50 Kendall Jackson “Vintner’s Reserve,” California, USA 48 A Lisa, Patagonia, Argentina 66 Erath, Willamette Valley, Oregon, USA 50 COLORADO WINE Wildhorse, Central Coast, California, USA 52 Sutcliffe, Chardonnay, Cortez, Colorado, USA 46 La Crema, Monterey County, California, USA 59 Sutcliffe, Merlot, Cortez, Colorado, USA 49 Roche De Bellene, Bourgogne Rouge, Burgundy, France 60 Colterris Cabernet Sauvignon, Colorado, USA 56 Battle Creek, Unconditional, Willamette Valley, Oregon, USA 68 Chehalem “3 Vineyard,” Willamette Valley, Oregon, USA 75 Hartford Court, Russian River Valley, California, USA 79 The BROADMOOR’s Sommelier Team is happy J. Christopher, Dundee, Willamette Valley, Oregon, USA 88 to assist with additional selections.

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. SAMPLE COST ESTIMATE FOR A WEDDING LUNCH Based on 150 guests

COCKTAIL HOUR – BUTLER-PASSED HORS D’OEUVRES Smoked Salmon Canape – Lemon-Dill Cream Cheese Mousse, Caviar Asian Vegetable Spring Rolls – Sweet and Sour Dipping Sauce Classic Shepards Pie – Demi Glace Roasted Chicken Chilito – Bell Peppers, Jalepeno Cheese 12 dozen of each hors d’oeuvre at $87 per dozen………………………………………………………………. $4,176

LUNCH – THREE-COURSE GOURMET LUNCH BROADMOOR Caesar, Petite Hearts of Red and Green Romaine Freshly Shaved Parmesan Cheese, Focaccia Lace, Oil-Cured Olive Dressing Intermezzo Peach Chardonnay Grilled Petite Filet Mignon, Roasted Garlic Mash, Roasted Asparagus, Blistered Cherry Tomatoes, Bordelaise Sauce 150 guests at $68 per person…………………………………………………………………………………..$10,200 BROADMOOR Wedding Cake for 150 guests at $12 per person………………………………………………….. $1,800

ESTIMATED FOOD TOTAL $16,176

HOSTED BAR (BASED ON AN ESTIMATED 4 HOURS) 2.5 cocktails per guest at an average of $11 per drink (Classic Selections)…………………………………………..……..…… $4,125

Bar Setup Fee: Two hosted bars ($150 for the first two hours, $40 per hour each additional hour)………………………………….... $540

WINE WITH LUNCH 2 glasses of wine per guest (75 bottles at $45 per bottle)……………………………………..…..………….…. $3,375

CHAMPAGNE TOAST 1 glass of Prosecco per guest (20 bottles at $44 per bottle)……………………………………..…..………….… $880

ESTIMATED BEVERAGE TOTAL $8,920

CEREMONY RENTAL…………………………………………………………………………………...... $3,500 SUBTOTAL………………………………………………………………………..….…………………...$28,596 22% service charge/sales tax/PIF…………………………………………………………………………... $8,604.88

ESTIMATED TOTAL FOR WEDDING $37,200.88

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. SAMPLE COST ESTIMATE FOR A WEDDING DINNER Based on 150 guests

COCKTAIL HOUR – BUTLER-PASSED HORS D’OEUVRES Pistachio and Cranberry Crusted Boursin Cheese Grape House-Cured Colorado Trout, Rye Crisp, Cucumber, Dill Crème Fraîche, Caviar Argentinian Beef and Cheese Chicken Cordon Bleu Puffs 12 dozen of each hors d’oeuvre at $87 per dozen………………………………………………………………. $4,176

DINNER – FOUR-COURSE GOURMET DINNER House Made Gnocchi, Green Peas, Prosciutto Parmesan, Sage Beurre Noisette Baby Spinach and Lolla Rossa, Gala Apple, Strawberry, Toasted Almond-Crusted Brie Cheese, Riesling Vinaigrette Intermezzo Strawberry Basil BROADMOOR Duet of Beef Tenderloin and Colorado Red Mountain Trout Klondike Potato Pave, Colorado Peach Chutney. Seasonal Vegetables. Red Wine Jus 150 guests at $113 per person……………………………………………………………………………….. $16,950 BROADMOOR Wedding Cake for 150 guests at $12 per person………………………………………………….. $1,800

ESTIMATED FOOD TOTAL $22,926

HOSTED BAR (BASED ON AN ESTIMATED 5 HOURS) 4 cocktails per guest at an average of $11 per drink (Classic Selections)…………………………………………..……..…….. $6,600

Bar Setup Fee: Two hosted bars ($150 for the first two hours, $40 per hour each additional hour)………………………………….... $540

WINE WITH DINNER 2 glasses of wine per guest (75 bottles at $45 per bottle)……………………………………………………….. $3,375

CHAMPAGNE TOAST 1 glass of Prosecco per guest (20 bottles at $44 per bottle)…………………………………………………….…. $880

ESTIMATED BEVERAGE TOTAL $11,395

CEREMONY RENTAL………………………………………………………………………………….....$4,500 SUBTOTAL………………………………………………………………………………………………..$38,821 22% service charge/sales tax/PIF………………………………………………………………………….. $11,837.50

ESTIMATED TOTAL FOR WEDDING $50,658.50

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. BROADMOOR WEDDING POLICIES

ALCOHOLIC BEVERAGES • Establish contact with a reservation coordinator, who The BROADMOOR, as a licensed premise, is responsible for the sale and service of will provide a rooming list for your guest rooms all alcoholic beverages and compliance with state and city laws/regulations. Due • Oversee the setup of the contracted banquet space for the rehearsal, the to this, no outside (non-BROADMOOR) alcohol may be brought onto property. As a ceremony, the reception, and any other events at The BROADMOOR licensed premise, The BROADMOOR is required to (1.) request proper (photo) ID of • Ensure a seamless transition to the hotel’s banquet captain for the day of any person of questionable age and refuse alcoholic beverages to any person under your event age or who cannot produce proper identification, and (2.) refuse alcoholic beverage • Recommend preferred vendors. See pages 23-31. service to any person who, in the hotel’s judgment, appears to be intoxicated. • Recommend hotel contacts to assist you with arrangements for golf, spa, beauty salon, amenities, and transportation AVAILABILITY OF RECEPTION AND CEREMONY TIMES Daytime events are scheduled between 11 a.m. and 3:30 p.m. Evening events DEPOSITS AND PAYMENT POLICIES are scheduled between 6 p.m. and 12 a.m. Access to your ceremony and A $1,000 (refundable) deposit is required to hold space on a tentative basis. Upon reception site for decoration prior to the scheduled starting time is subject to notification from your Catering Manager, an additional $4,000 non-refundable availability and may require an additional charge. deposit will be due. See your Catering Manager for more specific details on the deposit schedule. Pre-payment of the remaining balance will be due five (5) CEREMONY SERVICES AND COSTS business days prior to the event, payable only by certified or cashier’s check The BROADMOOR offers a number of beautiful rooms and picturesque settings or credit card. This final payment will be based on a cost estimate created by for your wedding ceremony. From an intimate gathering of 20 to a large ceremony your Catering Manager. Payments by personal check on the final balance will be for 1,000, The BROADMOOR has the perfect setting for your exchange of vows. accepted up to 30 days prior to your event. Ceremony prices range from $1,500 to $10,000. On-site wedding ceremonies are only available to couples that are also hosting their wedding reception ADDITIONAL CHARGES TO CONSIDER (MAY NOT APPLY TO ALL EVENTS): (brunch, lunch, or dinner) at The BROADMOOR. • Bartender Fee: $150 per bartender for first two hours, $40 each additional hour (minimum two hours) • Chef Attendant Fee: $175 per chef per station WEDDING COORDINATORS (only required for action stations) To ensure a flawless event, a professional wedding coordinator is required to • Cake Cutting: Only if cake or dessert from outside company, $7 per assist you with your wedding ceremony. We highly suggest choosing a local person, per cake, complimentary if cake is from The BROADMOOR professional wedding coordinator from our preferred vendor list who is familiar • Excessive Furniture Removal: $45 per person, per hour with our space. • Excessive Cleanup Fee: $45 per person, per hour The following arrangements with your professional coordinator are acceptable: • Coat Check Attendant: $45 per attendant, per hour Retain a wedding coordinator throughout the entire planning of your event or • Guest Room Deliveries: $3.50 for “generic” item placed retain a wedding coordinator for your wedding day only. inside the room, $4 for “personalized” item in room, $0.50 for additional items at same time of delivery YOUR PROFESSIONAL WEDDING COORDINATOR WILL: • Votive Candles: Three votive candles per table are • Assist with etiquette and guidance for your invitations, family matters, complimentary; additional votives are $2 each bridal party, ceremony, and toasts • Audiovisual: All audiovisual needs are handled through J&S • Create a time line for your entire wedding day, including the ceremony Audio Visual; they can provide customized quotes based and reception on ceremony needs, as well as reception needs • Work with you to organize and coordinate your ceremony’s rehearsal • Incoming Shipping: See your Catering Manager for pricing based on shipment • Confirm details with any contracted vendors, several • Service Charge/Sales Tax/PIF: Our current Service Charge days prior to the day of the wedding is 22%, Sales Tax is 7.63%, and PIF is 2.75% • Be the liaison to your family, bridal party, band/deejay, florist, • Reset Fee: Once a room has been set according to the specifications photographer, rental items, officiant, and The BROADMOOR given by the client, and significant changes are made on-site, a • Deliver and arrange ceremony programs, place cards, $150 an hour labor fee will be assessed for each turnover favors, and any additional personal items • Ceremony Rental: $1,500 to $10,000 – varies depending upon location • Coordinate your actual ceremony by arranging the bridal party, assisting the bride with dress, cuing the music, etc. FOOD AND BEVERAGE • Coordinate your grand entrance, first dance, toasts, cutting of the All food and beverage arrangements are subject to a taxable service charge cake, and any other events throughout your wedding reception of 22%, and applicable sales tax/PIF. We require your menu selections at least • Collect and have cards and gifts delivered to specified guest room three weeks prior to the date of your functions. Menu prices are subject to change based on availability of product. YOUR BROADMOOR HOTEL CATERING MANAGER WILL: • Work closely with you and your wedding coordinator to ensure that your event Breakfast and lunch buffets are based on a 90-minute meal period. Dinner is perfect buffets are based on two hours. There is a $2 per person, per half hour surcharge to extend these buffets. Chef Attendant fees are $175 per two-hour dinner and • Answer any questions, provide event suggestions, and act as your primary hotel contact throughout the planning process are staffed at one per 100 guests. • Act as menu consultant for all food and beverage selections HOTEL POLICY DICTATES THAT UNDER NO CIRCUMSTANCES WILL FOOD OR • Detail your banquet event orders, outlining the event specifications BEVERAGE BE ALLOWED TO BE BROUGHT INTO THE BROADMOOR. • Create a cost estimate of charges and a payment schedule for The BROADMOOR

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change. BROADMOOR WEDDING POLICIES (CONT’D.)

A $7 per person cake-cutting fee (subject to 22% service charge and applicable SERVICE CHARGE, PUBLIC IMPROVEMENT sales tax/PIF) is charged when the wedding cake is brought in from an outside FEE, AND SALES TAX supplier. Food and beverage guarantees are required three (3) business days prior A 22% service charge and applicable sales tax/PIF will be added to the cost of to your event to include any details of guests with dietary restrictions (for an event all food and beverage, as well as audiovisual charges and ceremony fees. on Saturday, guarantees are due by noon on the Wednesday prior to the function). The BROADMOOR will be prepared to serve the guarantee number, plus 5% for guarantees of up to 299 and 3% for guarantees of 300 and over. The general OUTSIDE VENDORS, DECOR, PACKAGES, SECURITY account will be billed for the guarantee number or the actual number of attendees, All decor, props, and rental items must be brought into the hotel via loading whichever is greater. A selection of entrées for sit-down meals may be offered to dock or service entry, not through guest entry, and must be approved by your guests. Selections are limited to two choices and all meals will be charged at your Catering Manager. Nothing may be affixed to walls, floors, ceilings, the highest-priced entrée. An exact count of the number of each entrée is required furniture, fixtures, or other resort property without approval and without hotel with your guarantee of attendance, three business days prior to the event. Place assistance. You are responsible for the cost of repairing or replacing any cards are required to designate entrée selections to the banquet staff. damaged resort property.

The Wedding Lunch minimum is $75 per person, which can include lunch, cake, • The BROADMOOR is a non-smoking property for employees and vendors dessert station, and mid-dancing snacks. The Wedding Dinner minimum is $125 • Security may be provided at $45 per hour per security officer per person, which can include dinner, cake, dessert station, and late-night snacks. • Vendors are not allowed to use bell carts; vendors must If à la Carte Service the evening of your event is selected for your event, the provide their own carts to move equipment/decor additional pricing for dinner is, choice of two entrées, to be selected by guests on • Vendors are responsible for cleanup and removal of all items day of event – additional $12 per person or choice of three entrées, to be selected delivered and set for the event at the conclusion of the event by guests on day of event – additional $17 per person. The pricing for lunch is, • Vendor meals must be pre-arranged through your Catering Manager choice of two entrées, to be selected by guests on day of event – additional $10 per person or choice of three entrées, to be selected by guests on day of event – additional $15 per person. All prices based on the higher-priced entrée. WEATHER CALLS/OUTDOOR EVENTS All entertainment performing at an outdoor venue must conclude no later than Banquet Event Orders must be signed and returned to your Catering Manager no 9:00 p.m. All entertainment performing in an indoor venue must conclude no fewer than 10 days prior to your function date. later than midnight (exceptions include Rocky Mountain Ballroom, Golf Club Rooms, and Cheyenne Lodge, which must conclude by 1:00 a.m.). Music and THE MENU PRICES CONTAINED IN THIS WEDDING AND EVENT PLANNER WILL BE any audio volume levels are at the discretion of the Hotel Manager on duty. IN EFFECT UNTIL MARCH 1, 2017. For safety of your guests and to ensure a successful event, The BROADMOOR reserves the right to relocate any scheduled outdoor events indoors. In the LINEN, CHINA, DECORATIONS, AND FAVORS event of inclement weather, The BROADMOOR will do everything in its power to The BROADMOOR will provide white cotton table linens and napkins, as well accommodate an event. This will be determined based on the most up-to-date as traditional BROADMOOR china. Wedding favors, place cards, and additional local weather forecast. decorations are the responsibility of the guest and/or wedding coordinator to store, place, and remove at the conclusion of the event. The BROADMOOR staff Decisions to move events inside will be made by the following deadlines: will be happy to place these items on your behalf; labor fees start at $1 per item. Arrangements will need to be made with your Catering Manager in advance. • Breakfast: Evening prior by 7:00 p.m. • Lunch: 4 hours prior to start time PLANNING SCHEDULE • Dinner: 5 hours prior to start time Menu selections and planning can commence one to four months prior to your • Ceremony: 4 hours prior to guest arrival wedding. All arrangements with your various vendors (e.g., photographers, musicians, etc.) should be finalized before this meeting. Your Catering Manager will need a list If a member of the Catering Team determines the need to move your event of all vendors complete with addresses, cell phone numbers, and a contact person. indoors at the designated deadlines and that decision is overridden, there Menu Tastings – Menu tastings are complimentary for weddings over 75 guests or will be a $1,000 service fee if the event is moved inside because of weather for dinners with a food minimum over $10,000. Menu tastings must be scheduled at conditions after the designated time. least 21 days in advance and are based on availability of the Chef and are done on a limited basis during peak season for a maximum of four people. THE BROADMOOR 1 Lake Avenue, Colorado Springs, Colorado 80906 ROOM ACCOMMODATION 844.218.6331 | broadmoor.com Complimentary overnight accommodations are provided for the bride and groom on their wedding night, based upon availability and estimated food and beverage revenue of $8,000 or more. Room reservations for any out-of-town guests should be made as soon as possible. Blocks of rooms can be reserved and individual reservations made through The BROADMOOR at 844.218.6331.

Our menus are inspired by the seasons. As a result, minor substitutions may occur. All food and beverage is subject to a 22% service charge and applicable sales tax/PIF. All food and beverage prices are subject to change.