> CATERING MENU INDEX

2 Making It Better To Be There Since 1929® INDEX

We believe in the power of hospitality to Our style is collaborative, and our Raleigh team connect with people. is delighted to work with you to ensure your experience here is seamless, successful, and That’s why at event destinations across North enjoyable. We are committed to delivering the America and the United Kingdom, Centerplate finest food, amenities, and service to impress has been defining the standard of culinary your guests. excellence for more than 85 years. Whenever people come together, we have a common mission: We are dedicated to helping you achieve Making It Better To Be There. extraordinary results.

Centerplate is a leading global event hospitality company and we are thrilled to be your exclusive hospitality partner at the Raleigh Convention Center, Duke Energy Center for the Performing Arts, and Red Hat Amphitheater.

3 A SPECIAL MESSAGE... INDEX

Centerplate, the exclusive caterer at the Raleigh Convention and Here are some of the new policies and procedures to be implemented: Performing Arts Complex, is looking forward to welcoming show management, exhibitors and attendees with an array of new safety • Three-ply surgical masks and gloves for all team members and sanitation procedures to ensure the safe delivery of food and • All staff will go through employee wellness screening beverage services. The safety of our guests, employees, and work upon arrival prior to reporting to their assigned area associates remain at the forefront of all the Centerplate/Sodexo hos- pitality venues. Our commitment to safety and sanitation programs • Targeted sanitation and cleaning schedules continues with our suppliers and vendors to be sure they are placing • Point of sale barriers for guests and cashiers the same elevated focus on safety that you would expect from us. • Wrapped flatware Our Chef, Phillip Evans, will oversee with the implementations and • Only PC condiments to be provided compliance of CDC, along with state or local health directives. He will work with the local health department, provide continued • QR on Demand and Touchless payments options are training on new standards of operations at pre-shift team meetings readily available at retail locations and interact with our clients to educate everyone on our new safety protocols. As your food service partner, Centerplate has always “made it better to be there” for our guests and employees, and as Centerplate will provide all our employees with the necessary we enter the “new norm”, rest assured you can depend on PPE required to perform their tasks in a safe manner. Centerplate to “make it safer to be there as well!”

4 INDEX PAGE INDEX

SERVICE DIRECTORY 6 LUNCH BUFFETS 31-37

SHARE YOUR MEAL 7 DINNER BUFFETS 39

A SEAT AT THE TABLE MENU 8-10 PLATED DINNERS 40-43

BREAKFASTS 12-16 HORS D’OEUVRE 45-47

A LA CARTE 18-20 RECEPTION SMALL PLATES 48

BREAK SERVICE 22 RECEPTIONS STATIONS 49-52

BOXED LUNCHES 24-25 BEVERAGES 54-58

PLATED LUNCHES 26-29 GENERAL INFORMATION 60-64

Click on any of the INDEX items to jump immediately to that page.

5 CENTERPLATE’S COMMITMENT TO QUALITY SERVICE DIRECTORY INDEX

We are very supportive of healthy choices at events by providing CENTERPLATE GENERAL MANAGER 919.996.8675 a wealth of fresh and varied options that include low-calorie, James Jenkins [email protected] low-salt,­ low-fat,­ low-sugar, vegan, and gluten-free­ offerings, among others. Fresh fruit and vegetables, meatless entrees marketed to the mainstream, and light options are all very CATERING SALES MANAGER 919.996.8678 popular among our attendees. Amanda Colfer [email protected]

Our catering menus include fresh fruit platters, fresh vegetable OPERATIONS MANAGER 919.710.5148 crudité, grilled vegetable platters, salads, fresh fish, grilled chicken, Brad Clinton [email protected] farm fresh vegetables, whole grain side selections, hummus and carved-to-­ order­ roasted turkey, seafood and lean meats.

Our culinary staff is also available to event planners throughout the planning process, and we solicit event organizers to determine the best selections and special options for their guests. We have Gluten Free Items a wide variety of beverages, snacks, and main course options These selections are prepared to exclude gluten from the list of ingredients. Please notify us if you have a gluten allergy. at every meal as well as retail and grab-and-­ go.­ Lean proteins Centerplate does not operate a dedicated gluten free, or allergen and whole grains are available, as are water and unsweetened free preparation and service space. Dishes made on-site are beverages. Many of our event services include chef-attended­ prepared on shared equipment, and may come into contact with stations in which guests can assemble their own ingredients products containing gluten and common allergens such as nuts. for preparation, having control over what and how much goes into a dish.

We look forward to serving you! Vegan Items Vegetarian Items

6 MEALS WITH A MEANING INDEX

Double Your Impact with “Share Your Meal”

Did you know that 1 in 9 Americans are food Here’s how Share Your Meal works: insecure, including over 11 million children? · Order additional meals Community often begins with a meal and (25 minimum) for one of we’re proud to serve meals that set the your planned meal functions. stage for stronger, thriving communities · No service charge will be applied and organizations. In partnership with the on additional meals. Food Bank of Eastern and Central North Carolina, our Share Your Meal program · Centerplate and the RCC will enables your organization to donate meals match your contribution. directly to those in need. To maximize the impact of your gift, Centerplate and the · Meals will be packed up and Raleigh Convention & Performing Arts distributed to the Food Bank of Complex will match 100% of your contribution Eastern and Central North Carolina. to double the number of meals donated. · At your event, share the good news with your attendees! When you choose to Share Your Meal, attendees will appreciate your organization’s commitment to giving back in a memorable, Please note that your total number of impactful way. We hope this act of “paying donated meals must be confirmed at it forward” inspires them to carry on the least (7) days in advance to coordinate spirit of contributing, whether through your with the Food Bank of Eastern and organization or in their home communities. Central North Carolina.

7 “A Seat At The Table” INDEX Southern Cuisine Featuring North Carolina’s Women and BIPOC Farmers and Food Producers

PASSED HORS D’OEUVRES SMALL PLATES COASTAL TO COUNTRY Southern Red Velvet Catfish Po’ Boy on Yeast Roll Southern Deviled Shrimp Shooter Deviled Egg Parfait Hydroponic bibb, bread and With pepper jelly remoulade With crispy bacon butter remoulade FARMS – Peggy Rose’s Pepper Jellies FARMS – Grass Grazed Farms, FARMS – MG3 Farms, Fogwood Food Pine Knot Farms Mini Pots of Brunswick Stew Buttermilk Green Tomato, Whipped Stewed pork & chicken, lima beans, Sweet Potato Biscuit Farmer’s Cheese, Micro Herb Salad blistered corn, okra Whipped cream cheese, pepper jelly With caramelized onion jam FARMS – Pine Knot Farms, New Ground Farm FARMS – Hines Family Farms, FARMS – Hines Family Farm, Peggy Rose’s Pepper Jellies Paradox Farms, Sweet Pea Urban Garden Biscuit Bar Cheddar– scallion biscuit, sweet potato Sungold Tomato & Eggplant Chow Southern Fried Chicken and biscuit, buttermilk biscuit, pimento Chow, Crispy Corn Bread Crostini Krispy Kreme “Waffle” cheese, black-eyed pea hummus, With barrel-aged apple cider With champagne mustard aioli whipped honey butter, local jams & jellies and micro basil FARMS – Grass Grazed Farms, FARMS – Paradox Farms, Fogwood Food, FARMS – New Ground Farm, Peggy Rose’s Pepper Jellies Peggy Rose’s Pepper Jellies Sweet Peas Urban Garden

8 “A Seat At The Table” continued INDEX Southern Cuisine Featuring North Carolina’s Women-Owned and BIPOC* Farmers and Food Producers

PIG PICKIN WITH ALL THE FIXINS SWEETS Chef-Carved Pork Belly Porchetta Peanut & Pepsi Float with Buttermilk Ice Cream Stuffed with smoked pork and heirloom collards. FARMS – America’s Best Nut Co. Serve with southern corn muffins and barbeque sauces. FARMS – Pine Knot Farms, New Ground Farms Sweet Potato Pie & Apple Slaw FARMS – Hines Family Farms Broccoli & Bacon Salad Pickled red onions, cheerwine vinaigrette Hummingbird Cake FARMS – Hines Family Farms, Pine Knot Farms With peach jam and cream cheese frosting FARMS – Fogwood Food Smoked & Creamed Mustard & Turnip Greens FARMS – Hines Family Farms

Carolina Cast Iron Rice with Okra & Peppers FARMS – New Ground Farm

*Independent farmers and ranchers who are Black, Indigenous and People of Color

9 “A Seat At The Table” continued INDEX BIPOC* FARMS WOMEN-OWNED WOMEN-OWNED HINES FAMILY FARMS – Jacksonville, NC PARADOX FARM – West End, NC AMERICA’S BEST NUT CO. Donald Hines & Family Sue Stovall – Rocky Mount, NC Black Farmer – Producing broccoli, cucumbers, Producing specialty fresh and aged goat Betsy Owens & Jack Lawrence eggplant, green pepper, yellow squash, cheeses, and cow’s milk cheese. Varieties Producing a variety of roasted gourmet zucchini, tomatoes (red slicer and green), include award-winning chèvre, Camembert, peanuts made from only the finest rattlesnake beans, mustard and turnip greens. and feta, among other unique creations. Virginia-type peanuts. hinesfamilyfarms.com paradoxfarmcreamery.com www.americasbestnutco.com

MG3 FARMS – Maxton, NC SWEET PEAS URBAN GARDEN FOGWOOD FOOD Roderick McMillan & Family – Raleigh, NC – Reidsville, NC Native American Lumbee Farmer – Tami Purdue Brenda Sutton Producing hydroponic romaine, hydroponic Producing over fifty-five varieties of Producing small batch specialty jams, red and green Bibb lettuce and fresh Butter microgreens, vegetable shoots and jellies, and syrups — all made with local Head lettuce. edible flowers — exemplifying the fruits — as well as dehydrated Shiitake www.facebook.com/MG3-Farms precepts of the urban farm movement. mushroom products. www.sweetpeasurbangardens.com www.fogwoodfood.com NEW GROUND FARM – Pembroke, NC Millard and Connie Locklear BLUE THUMB FARMS – Zebulon, NC PEGGY ROSE’S PEPPER JELLIES Native American Lumbee Farmer – Mary Cove and Allison Culbreth – Wake Forest, NC Producing heirloom collards, radishes, Producing clean and green, healthy herbs Peggy Rose watermelon-Easter eggs, Hakurei turnips, and salad mixes like hydroponic baby kale, Producing award-winning artisan pepper sungold tomatoes, Asian eggplant, okra, baby arugula, baby romaine, baby iceberg, jellies, champagne and spicy mustards, and mini bell peppers. spring mix and living basil. and cranberry-pepper fruit spread. www.facebook.com/New-Ground-Family-Farm www.bluethumbfarms.com peggyrosesjellies.com

10 *Independent farmers and ranchers who are Black, Indigenous and People of Color INDEX

BREAKFAST

11 CONTINENTAL BREAKFASTS INDEX

Prices listed are per guest. CONTINENTAL BREAKFAST ENHANCEMENTS Served with freshly brewed regular and Prices listed are per item. decaffeinated coffee, hot herbal teas, ice water, and assorted juices. Fried Egg Sandwich $6 Fruit and Freeman’s $18 Sausage, egg, and cheddar Yogurt Parfait $5 cheese on brioche Freshly baked breakfast pastries, Fresh seasonal fruit muffins* and bagels served with and low fat yogurt butter, preserves and cream cheese Flaky Croissant Sandwich $6 with granola Fried egg, Swiss cheese, and Carolina smoked ham Oatmeal Brûlée $4 Coastal Plains $20 Burnt brown sugar Freshly baked breakfast pastries, Breakfast Burrito $6 crust on top of steel * muffins and bagels served with Scrambled eggs, chorizo cut oat custard, side butter, preserves, and cream sausage, fried potatoes, of fresh berries cheese. Seasonal sliced fresh fruit and cheddar Jack cheese and berries served with salsa English Muffin $6 Pair with: Mimosas with Lunetta Prosecco Fried egg, Canadian Hard Boiled Eggs $2 bacon, Muenster cheese *Substitute with assorted gluten free Individual Cereals muffins for additional $3. Buttermilk Biscuit $4 and Milk $5 Brown sugar smoked pit ham Spinach and Cheese Crustless Quiche $7 With sautéed spinach, Swiss and Monterey Jack cheese

12 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders BREAKFAST BUFFETS INDEX

Prices listed are per guest. Minimum of 50 guests. Served with freshly brewed regular and decaffeinated coffee, hot herbal teas, ice water, and assorted juices.

Statehouse Breakfast Buffet $29 Healthy Breakfast Buffet $32 · Farm fresh scrambled eggs with herbs · Seasonal sliced fresh fruit · Stone ground cheddar cheese grits · Assorted Gluten Free muffins* · Applewood smoked bacon and link sausage · Individual yogurt parfaits with · Seasonal sliced fresh fruit granola and fruit · Assortment of breakfast pastries, muffins* and bagels · Roasted red pepper and asparagus · Served with butter, preserves, and cream cheese frittata with Monterey Jack cheese · Farmers market turkey sausage Capital Square Breakfast Buffet $30 vegetable hash with quinoa and sweet potato · Farm fresh scrambled eggs with herbs · Ancient grain bar with oats, quinoa, · Banana bread French toast with warm maple syrup, chia seeds, craisins, raisins, local fresh berry compote, and whipped butter honey, and assorted nuts · Farmer’s style red bliss potatoes · Served with ketchup and hot sauce · Applewood smoked bacon and link sausage · Seasonal sliced fresh fruit * · Assortment of breakfast pastries, muffins* and bagels Substitute muffins with assorted gluten free muffins for additional $3 · Served with butter, preserves, cream cheese, ketchup, and hot sauce

13 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders BREAKFAST STATIONS INDEX

Prices listed are per guest. Minimum order quantity noted per item.

French Toast Station $8 Smoothie Action Station $12 (Minimum of 25 guests) (Minimum of 50 guests) Bananas Foster French toast served with Please select 2 from the following: rum and raisin infused maple syrup, · Blue Berry Bliss whipped cream, toasted pecans, honey Blueberries, Greek yogurt, almond milk, butter, and fresh seasonal berries ginger, honey, and almond butter · Clean & Green Smoked Salmon Display $16 Banana, mango, pineapple, spinach, (Minimum of 20 guests) kale, coconut milk, and lime Dill crème fraiche, capers, red onions, · Bahama Breeze sliced tomatoes, and hard-boiled eggs Banana, pineapple, strawberry, served with bagels and cream cheese coconut, and local honey · Summer Dream Mango, pineapple, strawberries, and fresh orange juice · This Peanut is Bananas Banana, peanut butter, Greek yogurt, and almond milk

Two culinary Professionals required per 50 attendees.

14 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders BREAKFAST STATIONS continued INDEX

Prices listed are per guest. Minimum order quantity noted per item.

Stromboli Station (12 slices, per loaf) $38 Crostini Bar & Toast Bar* $12 Please select from the following: (Minimum of 20 guests) · Bacon, ham and pimento cheese with eggs · Rustic Italian Bread – with Mozzarella, balsamic · Chorizo, Monterey Jack cheese, salsa, and eggs tomato jam, arugula, radishes and egg · Roasted tomato, spinach, mushrooms, Swiss · Sourdough Bread – with Brie, bacon jam, avocado cheese, and eggs silk, local farmers herb salad and egg One Culinary Professional required per 25 attendees. Egg Scramble Station to order $11 (Minimum of 25 guests) Farm fresh eggs to order with choice of peppers, onions, mushrooms, tomato, spinach, asparagus, bacon, ham, cheddar cheese, and Swiss cheese One Culinary Professional required per 50 attendees.

15 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED BREAKFAST INDEX

Prices listed are per guest. Served with freshly brewed regular and decaffeinated coffee, hot herbal teas, ice water, orange juice, and freshly baked croissants with butter and preserves.

The Sir Walter Raleigh $20 Chorizo Scramble $25 Farm fresh scrambled eggs, applewood Farm fresh scrambled eggs with peppers, smoked bacon, and farmer’s style red bliss onion, and Monterey Jack cheese, chorizo links, potatoes served with ketchup and hot sauce farmer’s style red bliss potato with caramelized onions served with ketchup and salsa Banana French Toast $22 House-made banana French toast, fresh Savory Oatmeal Bowl $23 berries, maple syrup, sausage links, and Steel-cut oatmeal, roasted butternut squash, farm fresh eggs wild mushrooms, roasted grape tomatoes, fried farm fresh eggs and white truffle oil Spinach Frittata $25 Spinach and Swiss frittata, apple smoked Tofu Breakfast Burrito $23 bacon, sweet potato and kale hash, served Tofu with beans, quinoa, peppers, and onion with ketchup and hot sauce with salsa roja on a gluten free wrap served with farmer’s style breakfast potatoes, served Chicken Waffle$27 with ketchup/salsa Belgian waffle, buttermilk fried chicken Pair with: LaMarca Prosecco Orange Raspberry Mimosas breast, bourbon maple syrup, served with side of fresh fruit Enhance plated breakfast with seasonal fresh fruit cup for additional $3

16 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders INDEX

A LA CARTE

17 NON-ALCOHOLIC BEVERAGES INDEX

Freshly Brewed Coffee(gallon) $50 Lemonade (gallon) $40 Assorted Canned Sodas $3.50 Served with sugars and cream Pepsi® products (each) Ice Water (gallon) $22 Freshly Brewed Milk (each) $3 Decaffeinated Coffee(gallon) $50 Spa Water (gallon) $30 Served with sugars and cream Fresh sliced fruit enhanced Bottled Fruit Juice (each) $4 Please select from the following: Assorted flavors Selection of Hot Herbal Teas (gallon) $48 · Ginger-passion fruit and strawberry Rock Star® Energy Drink (each) $5 Served with honey and · Watermelon, local honey, lime Assorted flavors lemon wedges · Cucumber-mint · Tangerine-blackberry and basil ® ® Assorted Juices (gallon) $40 Starbucks Double Shot Energy (each) $5 Please select one from the following: Aquafina Bottled Water $3.50 Orange, cranberry, grapefruit, (each) Assorted flavors or apple ® ® Sparkling Mineral Water (each) $4 Starbucks Double Shot Freshly Brewed Iced Tea $40 Espresso (each) $4 (gallon) Evian® Natural Spring Water (each) $5 With cream

18 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders SNACKS INDEX

Signature Trail Mix (pound) $25 Pretzel Twists (pound) $20 Kellogg’s® Nutri-Grain® Dried fruit, nuts, granola, Cereal Bar (each) $3 ® and RCC M&M’s candy Mixed Nuts (pound) $32 Assorted flavors, individually wrapped Spicy Snack Mix (pound) $20 Sliced Fruit and Spicy blend of cheese crackers, Berries (per guest) $5 Assorted Snacks (each) $3 bread chips, corn sticks, Farm fresh, local, and seasonal Assorted individual bags and nuts

Premium Ice Cream Whole Fresh Fruit (each) $3 Dried Fruit Snack Mix (pound) $22 Novelties (each) $5

Assorted dried fruits (Nut free) Blue Bunny® brands, ® Chobani Greek Yogurt (each) $4 Klondike®, Nestle®, and Tortilla Chips (pound) $34 Assorted Flavors Good Humor® brands With salsa and guacamole ® * Enhance with jalapeño cheddar Quaker Chewy Protein Bars (each) $6 cheese sauce for additional $10 Granola Bar (each) $4 Assorted flavors, Assorted flavors, individually wrapped Potato Chips and Dip (pound) $25 individually wrapped *May contain traces of wheat, French onion dip peanuts, and tree nuts

19 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders BAKERY INDEX

Freshly Baked Muffins* (dozen) $34 Moore Square Fruit $36 Gourmet Cupcakes (dozen) $36 Assortment of flavors and Nut Bars (dozen) Please select from the following: With fresh granola, oats, · Carrot cake with cream Freshly Baked dried cranberries and cheese icing * Gluten Free Muffins $46 bonded with honey · Espresso ganache, (dozen) chocolate shavings Bran and reduced fat Lemon Bars (dozen) $38 · Vanilla cupcake, maple blueberry muffins frosting, and bacon Pecan Bars (dozen) $38 · Boston cream with custard New York Style Bagels (dozen) $36 filling and vanilla icing Assortment of flavors Bavarian Soft $30 Pretzel Sticks (dozen) · Lemon cupcake, blueberry buttercream Danish (dozen) $35 Served with mustard and Assortment of flavors cheese sauce Special Occasion Cake (each) Breakfast Breads $38 Freshly Baked Cookies (dozen) $36 Custom artwork available upon Chocolate chip, oatmeal (per loaf, 12 slices) request. Elaborate logos require raisin, sugar, white chocolate Please select from the following: additional $50 per cake. macadamia nut · Blueberry Yogurt Full Sheet Cake (80 slices) $280 · Banana Bread Half Sheet Cake (40 slices) $140 Freshly Baked Brownies* $37 · French Crumb (dozen) 10” Round Cake (16 slices) $75 · Lemon Poppy Seed Cheesecake swirl or espresso Freshly Baked Scones (dozen) $36 Rice Krispies® Treats (dozen) $30 Blueberry, cranberry, Homemade and dipped chocolate chip in chocolate

*Gluten free muffins or brownies available for additional $12

20 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders INDEX

BREAK SERVICE

21 BREAK SERVICE INDEX

Prices listed are per guest. Minimum of 50 guests. Maximum service time of 90 minutes.

An Apple a Day $10 Carolina on My Mind $10 Gourmet Coffee Station $7 Whole fresh apples, cinnamon House-smoked pulled barbeque Freshly brewed coffee, decaffeinated apple strudel, apple pecan coffee pork sliders served with barbeque coffee, and selection of hot herbal cake, and Kellogg’s® Nutri-Grain® sauce, and pimento cheese spread teas by the gallon apple cereal bars with moist mini corn meal muffins Served with assorted flavored syrups, Served with apple juice, freshly brewed and an assortment of crackers homemade whipped cream, and cinnamon coffee, decaffeinated coffee, herbal Served with freshly brewed ice tea hot teas, and ice water and lemonade Deluxe Coffee Station $8 Freshly brewed coffee, Ball Park $10 South of the Border $10 decaffeinated coffee, and selection Gourmet soft pretzels sticks with Cheese quesadillas served with of hot herbal teas by the gallon mustard and cheese sauce, mini hot corn tortilla chips, spicy guacamole, Served with assorted flavored syrups, dogs, individual bags of dry roasted sour cream, jalapeño queso and salsa homemade whipped cream, mini peanuts, and popcorn Served with Yucatan punch and ice water marshmallows, peppermint candy, Served with freshly brewed ice tea, chocolate, white chocolate, butterscotch lemonade, and ice water chips, sugar sticks, cinnamon, and nutmeg

22 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders INDEX

LUNCH

23 BOXED LUNCHES INDEX

Prices listed are per guest. Italian Sub Sandwich $24 Smoked BBQ Chicken Served with a gourmet chocolate chip cookie*, potato Sliced Provolone cheese with and Pimento Wrap $24 chips, choice of side, and a soda or bottled water. capicola, mortadella, and salami, House-smoked chicken, pimento Limit of (5) types per day. *All gluten free lunches leaf lettuce, and tomato on a cheese, pickles and southern served with Rice Krispies Treat. All vegan lunches ciabatta roll** slaw on a garlic herb wrap served with chocolate quinoa bar. **Substitute with gluten free white bread for additional $2. A 7-day notice is required when ordering gluten free items. Croissant Chicken Salad $24 Southwest Roast Beef Southern chicken salad with leaf Chipotle Mayonnaise Wrap $24 lettuce and house made pickle Peppered roast beef, Pepper Jack, SANDWICHES relish on a butter croissant leaf lettuce, and tomato in a Turkey and Cheddar Sandwich $24 jalapeño wrap Roasted turkey breast with cheddar Roasted Portobello cheese, leaf lettuce, and tomato Supreme Sandwich $24 Southern Smoked Tofu Wrap $24 on wheatberry bread** Marinated and grilled portobello Smoked tofu, black eyed peas, mushrooms, roasted red sweet potato, collards, BBQ sauce Ham and Smoked Gouda peppers, arugula, Kalamata on a spinach wrap Sandwich $24 olive tapenade and basil on ** Honey baked ham layered with smoked gluten free ciabatta roll SIDES Gouda, leaf lettuce and tomato on Please select one side for sandwiches or ** marbled rye bread WRAPS wraps. All sides are gluten free and vegan Turkey BLT Wrap $24 · Asian slaw with ginger lime dressing Roast Beef and Horseradish Roasted turkey breast with · Chopped fruit salad Cheddar Sandwich $24 brie, applewood smoked · Roasted corn and black beans with Herbed roast beef topped with leaf bacon, lettuce and tomato chipotle lime dressing lettuce, and tomato on a Kaiser roll** in a tomato basil tortilla · Balsamic and herb potato salad

24 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders BOXED LUNCHES continued INDEX

SALADS Prices listed are per guest. Served with gourmet chocolate chip cookie*, and a soda or bottled water. *All gluten free lunches served with rice krispies treat. All vegan lunches served with whole fruit.

Southern Smokehouse BBQ Grain Bowl $26 Quinoa Mixed Greens Grain Bowl $26 Mixed greens, wild rice, spicy pecans, black beans, Roasted butternut squash and Brussels sprouts, smoked corn and onions with an Eastern dried cranberries, pickled onions, pumpkin seeds, Carolina vinaigrette pomegranate sorghum vinaigrette Add BBQ Smoked Chicken for $5 Asian Rice Noodle Salad $26 Sliced Grilled Chicken Caesar Salad $26 Kale, carrot-radish slaw, tomato, cucumber, sesame seeds, soy-ginger vinaigrette Topped with croutons, shredded Parmesan, baby heirloom tomatoes and creamy Caesar dressing Add Marinated Steak for $6

25 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders CHILLED PLATED LUNCHES INDEX

Prices listed are per guest. Served with hearth baked rolls and butter, choice of dessert, freshly brewed coffee, decaffeinated coffee, hot herbal tea, iced tea, and ice water. Please select one main course.

SALAD ENTRÉES Seared Shrimp Niçoise Salad $25 Local Farmer’s Market Salad $23 Mixed greens with French beans, olives, Blue Thumb Farm mixed greens, heirloom tomatoes, eggs, potatoes and rosemary Dijon cucumbers, radishes, pickled carrots and onions vinaigrette served with roasted garlic vinaigrette Pair with: Vanderpump Rosé Pair with: White Haven Sauvignon Blanc

Raleigh Cobb Salad $24 Thai-Style Beef and Noodle Salad $27 Hydroponic romaine and watercress Seared skirt steak, baby kale, rice noodles, carrot- with marinated heirloom tomatoes, radish slaw, herb salad, and soy-ginger dressing eggs, bacon, grilled chicken and avocado Sub Shrimp for $5 ranch dressing Pair with: Mon Frère Pinot Noir Pair with: Bonterra Chardonnay Grilled Chicken Caesar $25 Southern Smokehouse Salad $24 Baby romaine, frico, marinated artichoke and tomato Mixed greens, wild rice, spicy pecans, Kalamata served with truffled Caesar vinaigrette black beans, smoked corn and onions Pair with: Bottega Vinaia Pinot Grigio with an Eastern Carolina vinaigrette Add BBQ Smoked Chicken for $5 DESSERTS Pair with: Stag’s Leap Wine Cellars, Please select one from the Desserts on page 30. Aveta Napa Sauvignon Blanc

26 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED LUNCHES INDEX

Prices listed are per guest. Served with hearth baked rolls and butter, choice of salad or soup, main course, dessert, freshly brewed regular and decaffeinated coffee, hot herbal teas, iced tea, and ice water.

Please select one Soup or Salad: SOUP SALADS Corn and Bacon Chowder Baby Spinach Salad Spring Mix Salad Corn, potatoes, celery, bacon, Assorted grape tomatoes, Red and yellow pear and onions in a cream broth shaved radishes, local chevre, tomatoes, radishes, candied pecans and golden and carrot curls, with Smoked Tomato Bisque raisins, Dijon-poppy seed green goddess dressing Parmesan Croutons vinaigrette Raleigh Field Greens Chilled Tomato Gazpacho Coastal Plain Farms Salad Dried apples, pickled red With cucumbers and peppers Hydroponic bibb lettuce, onions, shredded Hoop shaved fennel, orange cheddar, apple-pecan Loaded Sweet Potato Soup segments, olives, vinaigrette Crème fraiche, golden raisins, fire-roasted peppers, spicy pecan apple cider vinaigrette Caprese Salad Arugula, marinated Poblano and Black Bean Iceberg Wedge Salad heirloom tomato, cucumber, Tortilla Soup Hearts of palm, artichoke, mozzarella, sweet drop With ancho roasted chicken olives, tomatoes, feta, peppers, and white Pair with: McGuigan Shiraz balsamic-oregano vinaigrette balsamic pesto vinaigrette Pair with: Bonterra Sauvignon Blanc

27 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED LUNCHES continued INDEX

MAIN COURSE Please select one Main Course: BBQ Grilled Chicken Breast $30 Braised Pork Shoulder $­­28 Sour cream and chive mashed potatoes, Cheddar and chive grits, barbeque southern braised greens smoked spiced turnips and Brussels sprouts onion demi served with a North Cackalacky sauce Pair with: Bonterra Viognier Pair with: Bonterra Merlot

Mojo Chicken Breast $30 Cola Braised Beef Short Rib $­­30 Confetti rice with black beans and corn, Chive whipped potatoes, wild achiote squash and zucchini served mushrooms and baby carrots with poblano cream sauce Pair with: High Heaven Red Blend Pair with: Drumheller Chardonnay Cavatappi Pasta $­­25 Sesame Chicken Thigh $28 Braised short rib, roasted squash and Fried rice, stir-fried bok-choy and mushrooms with roasted tomato demi cashew-miso demi Pair with: 100 Stories Gold Rush Red Blend Pair with: Villa Maria Private Bin NZ Sauvignon Blanc Local NC Bison Meatloaf $30 Rosemary Garlic Chicken Breast $­­29 Smoked mashed potatoes, lima bean Sundried tomato polenta cake, puree, house-made catsup asparagus and mushrooms, Pair with: Erath Resplendent Pinot Noir tomato-artichoke demi Pair with: Patz and Hall Chardonnay

28 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED LUNCHES continued INDEX

MAIN COURSE continued

Cornmeal Crusted Vegetarian Paella $­­26 Atlantic Salmon $34 Stewed tomatoes, artichokes and peas, Dirty rice, black-eyed pea and corn smoked tofu, saffron jasmine rice salsa with cilantro-lime cream Pair with: Cavit Pinot Grigio Pair with: Stags’ Leap Viognier Vegan Stir Fry $28 Roasted Vegetable Napoleon $28 Broccoli, carrots, snow peas, and Shingled roasted seasonal vegetables Beyond Meat served with red curry with fresh mozzarella, fire roasted sauce and coconut steamed rice tomato ragout Pair with: J Vineyards & Winery Pinot Gris (vegan without mozzarella and sub tofu) Pair with: Au Contraire Chardonnay *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you Vegetable Jambalaya $26 have certain medical conditions. Creole spiced vegetables served with blackened tofu and wild rice pilaf Pair with: Erath Pinot Gris DESSERTS Please select one from the Plated Lunch Desserts on page 30.

29 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED DESSERTS INDEX

LUNCH DESSERTS Please select one dessert:

Raspberry Almond Tart Key Lime Mousse Tart Graham cracker crust, coconut whip New York Cheesecake and raspberry coulis Strawberry sauce and vanilla cream Raleigh’s Local Beehive Honey-Ginger Flan Chocolate Flourless Cake With walnut granola crumble Mocha cream and raspberry drizzles Coconut Cream Cake Bourbon Pecan Pie Mango rum sauce and toasted coconut Chocolate sauce Salted Caramel Mousse Tart Amaretto cookie with mocha anglaise Carrot Cake Pair with: Mia Dolcea Moscato d’Asti Candied pecans and cream cheese icing

30 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders LUNCH BUFFETS INDEX

Prices listed are per guest. Minimum order of 50 guests. All Buffets are served with hearth baked rolls and butter, freshly brewed coffee, decaffeinated coffee, hot herbal teas, iced tea, and ice water. Additional soup, salad, side, or dessert from Premium Buffet options – $3 Additional main course from Premium Buffet options – $6

Carolina Comfort $36 Little Italy $38 · Garden salad with shredded carrots, · Caprese salad with mixed greens, tomato, tomatoes, cucumbers and peppers with fresh mozzarella cheese, extra virgin herbed ranch and balsamic dressing olive oil, balsamic glaze, fresh basil · Broccoli and bacon salad with Hoop cheddar, · Pasta salad with olives, artichokes, Cipollini pickled onion, and apple cider dressing onions, fire roasted peppers, aged Parmesan served with a sundried tomato vinaigrette · Herbed chicken and dumplings · Grilled Sicilian chicken breasts with lemon, · House-smoked pulled pork barbeque capers, and Italian herbs served with barbeque sauce and hot sauce · Tuscan braised short rib · Braised southern greens · Roasted butternut squash, cauliflower, · Baked 5-cheese mac and cheese with broccoli, lemon caper gremolata buttered cracker crust · Sweet potato orzo and spinach Florentine · Bananas Foster bread pudding with house-made caramel sauce and whipped cream · Chocolate amaretto cake with candy crunch · Raleigh’s Beehive honey-glazed pineapple · Tiramisu upside down cake

31 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders LUNCH BUFFETS continued INDEX

Taste of the Mediterranean $38 Mexicali Cantina $34 Served with crispy pita in place of hearth baked rolls Hearth baked rolls and butter not included – Served with sour cream and salsa · Grecian orzo salad with feta cheese, Kalamata · Seasonal greens, radishes, jicama, peppers, marinated olives, cucumbers, artichokes, fresh oregano, tomatoes and avocado ranch and lemon dressing · Orange, grapefruit, cucumber and toasted coconut salad · Niçoise salad with garden greens, roasted potatoes, with roasted Serrano vinaigrette sliced eggs, French green beans, marinated tomatoes, and caper-balsamic dressing · Beef fajitas with roasted red onions and peppers · Herb-seared salmon and shrimp served with roasted · Warm soft flour tortillas eggplant and potatoes in a spicy tomato broth · Mole spiced chicken thighs with mango chutney · Moroccan spiced chicken thighs with preserved lemons and olives · Borracho beans – pinto beans with Mexican spices · Roasted harissa spiced vegetables with carrot and · Mexican red tomato rice chickpea salad · Zucchini, hominy, and black beans served with queso fresco · Lemon and golden raisin rice pudding · Sweet potato cinnamon pecan bar · Three-nut baklava with Raleigh’s Beehive honey spiced syrup · Tres de leche cake

32 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders LUNCH BUFFETS continued INDEX

The Delicatessen $30 Hearth baked rolls and butter not included. Served with mayonnaise, whole grain and yellow mustards.

· Tossed garden salad with herbed ranch and balsamic dressing

· Turkey and cheddar on sourdough

· Ham and smoked Gouda on marble rye

· Southern style chicken salad on croissant

· Roast beef and Pepper Jack on jalapeño wrap

· Southern smoked tofu on gluten free wrap

· Southern style pasta salad

· Homemade barbeque spiced potato chips

· Chocolate cheesecake

· Wild berry frangipane bar

33 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU PREMIUM BUFFET INDEX

LUNCH $38 | DINNER $45 ENHANCE YOUR BUFFET Prices listed are per guest. Minimum of 50 guests. Additional Soup, Salad, Side or Dessert – $3 per guest Choice of two Salads or Soups, two Main Courses, two Sides, and two Desserts. Additional Main Course – $6 per guest Served with hearth baked rolls and butter, freshly brewed regular and decaffeinated coffee, hot herbal teas, iced tea and ice water.

SOUPS AND SALADS Classic Garden Salad Seasonal Fruit Salad Please select two Soups or Salads: Shredded carrots, tomatoes, Fresh from the farm cucumbers and peppers, Smoked Tomato Bisque balsamic vinaigrette Parmesan croutons Pasta Salad With olives, artichokes, Cipollini Broccoli and Bacon Salad Corn and Bacon Chowder onions, fire roasted peppers, aged With Hoop cheddar, pickled Parmesan, sundried tomato Corn, potatoes, celery, bacon and onion, and apple cider dressing basil vinaigrette onions in a cream broth

Niçoise Salad Roasted Butternut Squash Poblano and Black With garden greens, roasted & Brussels Sprouts Bean Tortilla Soup potatoes, sliced eggs, French With wild rice, dried cranberries, With ancho roasted chicken green beans, marinated tomatoes, pumpkin seeds, pickled red onions, and caper-balsamic dressing pomegranate vinaigrette Tuscan White Bean With kale and tomatoes

34 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PREMIUM BUFFET continued INDEX

ENTRÉES Cheerwine Glazed BBQ Mahi Mahi Please select two Main Courses: Chicken Thigh Cilantro lime sauce with charred Cavatappi Pasta pineapple-jalapeño chutney Braised short rib, roasted squash and Rosemary Roasted mushrooms with roasted tomato demi Chicken Breast Smokey Barbeque Tofu Truffle and peppercorn demi with Braised collard greens, Vidalia wild mushroom fricassee Cheese Tortellini a la Vodka onions, charred farmers tomatoes, Grilled chicken and roasted and pickled okra seasonal vegetables NC Turkey Cottage Pie Roasted root vegetables with Roasted Lasagna with sweet potato crust House-Smoked Beef Brisket Meatless Bolognese Sauce Sliced and chopped brisket, smoked Mozzarella, ricotta, and Parmesan onion demi Slow Roasted Bacon Pork Loin Maple bacon jam Curried Tofu 8-hour Ancho Porter Braised Chickpeas and cauliflower, coconut rice Beef Short Rib Roasted Atlantic Salmon Filet Sage cream and brown butter *Consuming raw or undercooked meats, poultry, breadcrumbs seafood, shellfish, or eggs may increase your Tarragon-Dijon Chicken Breast risk of foodborne illness, especially if you have Mushroom cream certain medical conditions.

35 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PREMIUM BUFFET continued INDEX

SIDES Please select two Sides:

Roasted Seasonal Vegetables Southern Braised Greens Smoked Creamed Collards and BBQ Spiced Turnips Baked Five-Cheese Mac Broccoli and Cauliflower Gratin and Cheese Multigrain Dirty Rice Wild rice and Hoop cheddar With buttered cracker crust Quinoa, wild rice and house blend Cajun seasoning Carolina Cast Iron Rice Rosemary Roasted With charred corn and shaved Fingerling Potatoes Roasted Vegetable Ratatouille Brussels sprouts and Eggplant, squash, and tomatoes caramelized onions Creamy Mashed Potatoes With garlic and chives Southern Roasted Root Vegetables with Bacon

36 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PREMIUM BUFFET continued INDEX

DESSERTS Please select two Desserts:

New York Cheesecake Peanut Butter and Jelly “Sammich” Strawberry sauce and vanilla Marshmallow whip whipped cream Peach and Berry Crumble Carrot Cake Baked and topped with streusel With local honey cream cheese frosting Bananas Foster Bread Pudding Chocolate Flourless Cake Caramelized bananas and whipped Mocha cream and raspberry drizzles vanilla cream

Key Lime Tart Chocolate Silk Torte Raspberry coulis Chocolate mousse, hazelnut crunch, Kahlua anglaise

37 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders INDEX

DINNER

38 DINNER BUFFETS INDEX

Prices listed are per guest. Minimum of 50 guests. ENHANCE YOUR BUFFET Served with hearth baked rolls and butter, freshly brewed coffee, Additional Soup, Salad, Side or Dessert from Premium Buffet Options – $3 decaffeinated coffee, hot herbal teas, iced tea and ice water. Additional Main Course from Premium Buffet Options – $6

Down Home Classic Buffet $50 Southern Buffet $46 · House chopped salad with charred radicchio · Local farmer’s salad with seasonal vegetables green and iceberg, cucumbers, tomatoes with goddess and herbed balsamic dressing house-made blue cheese dressing and herbed · Melon salad with pickled onions, country ham, farmer’s red wine vinaigrette chevre with local basil and mint · Heirloom caprese salad with fresh mozzarella, · House-smoked beef brisket, horseradish cream and toasted pine nuts, and pesto vinaigrette charred onion · Peppercorn braised beef short ribs, and cognac · Sage-roasted NC Turkey breast, bourbon apple marmalade cream sauce · Sweet tea-brined Smithfield pork loin, Carolina jerk BBQ · Local honey-glazed chicken breast, and pickled mustard seeds · Braised southern greens, barrel-aged cider vinegar · Lemon-dill roasted salmon and shrimp, blistered · Loaded sweet potato mash with sour cream, chives, corn and chive cream and Hoop cheddar · Baked potato au gratin, pancetta, Gruyère · Apple-pecan cake, Granny’s caramel frosting cheese, and chives · Tarheel “Mud” pie, chocolate mousse, toffee crunch, · Roasted cauliflower and asparagus with Oreo crust preserved lemon-sundried tomato vinaigrette

· Buttermilk pie, chocolate crust, fresh berries *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase you risk of foodborne illness, especially if you have certain medical conditions. · Seasonal wild berry cobbler, whipped cream

39 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED DINNERS ($5 More for Lunch Entrée) INDEX

Prices listed are per guest. Minimum of 20 guests. Served with hearth baked rolls and butter, choice of salad, main course, dessert, freshly brewed coffee, decaffeinated coffee, hot herbal teas, iced tea, and ice water.

SALADS Capital Field Greens Please select one Salad: Fresh raspberries, local goat cheese, cocoa roasted Baby Romaine Bruschetta walnuts, seasonal flowers, bittersweet chocolate curls, Herb whipped ricotta, marinated tomatoes, cucumbers, blackberry-peppercorn vinaigrette pickled sweet onion, garlic crouton with aged balsamic Watercress Salad Local Hydroponic Bibb Whipped hummus, roasted carrots and baby beets, Raleigh local honey apple butter, honey fig and goat curried granola crumble, charred red pepper vinaigrette cheese, shaved pickled fennel, honeycomb peanut brittle, sundried tomato-champagne vinaigrette Local Baby Romaine Roasted artichokes, sundried tomatoes, marinated olives, Prosciutto and Melon Salad pancetta bits, whipped feta, creamy charred lemon vinaigrette Baby gem lettuce, pickled blueberry, white balsamic and chive vinaigrette Pair a Salad with: Au Contraire Chardonnay

40 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED DINNERS continued INDEX

MAIN COURSE Please select one Main Course: Stuffed Chicken Breast $35 Herb Crusted Chicken Breast $35 Hoisin Ginger Braised Beef Short Rib $39 Pimento cheese and collard stuffed chicken Wild mushroom puree, roasted Vidalia Horseradish mashed potatoes, breast, chive smashed farmer’s potatoes, onions, sweet peppers, fingerling roasted baby carrots and Shishito butternut squash puree, pepper jelly demi potatoes and thyme cream sauce peppers with shiitake mushroom glaze Pair with: Talbott Kali Hart Chardonnay Pair with: Saget La Perriere Sauvignon Blanc Pair with: Cono Sur Organico Pinot Noir

Orange-Scallion Roasted Rosemary Peppercorn Fillet $56 Grilled Atlantic Swordfish $40 Chicken Breast $35 Truffle potato pavé, seasonal farmer’s Amaretto and butternut squash mash, Miso carrot puree, crispy bamboo rice cake, vegetables, and Spanish olive demi artichoke and tomato relish served warm Asian slaw with cashew chicken jus Pair with: Two Vines Merlot with warm lemon-sage vinaigrette Pair with: Maso Canali Pinot Grigio Pair with: Martin Codax Albarino Pan Seared Scallops $38 Mojo Glazed Pork Loin $35 Aged cheddar polenta cake, corn Cilantro and Lime Mahi Mahi $38 Plantain and black bean rice cake, tequila and lima bean salad, and charred Masa corn cake, braised red cabbage, braised kale, bacon-pineapple chutney scallion cream green beans and hominy tomatillo sauce Pair with: Au Contraire Pinot Noir Pair with: Bonterra Sauvignon Blanc Pair with: Antinori Guado al Tasso Vermentino

41 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED DINNERS continued INDEX

MAIN COURSE continued Please select one Main Course:

Herb Roasted Filet and Seared Diver Scallops Caramelized Scallops $52 and Crispy Pork Belly $45 Butter mashed lima beans, roasted English pea risotto and roasted baby fingerling potatoes, and farm fresh vegetables with red pepper vinaigrette vegetables with peppery Bordelaise sauce Pair with: Locations by Dave Phinney Red Blend Pair with: Trivento Golden Reserve Malbec Red Beet and Balsamic Short Rib $44 Lemon Garlic Chicken and Beef tortellini, wild mushroom puree Butter Poached Shrimp $41 and caramelized heirloom squash with Roasted red pepper cous cous and blistered a creamy tomato demi asparagus with grapefruit beurre blanc Pair with: Frontera Cabernet Sauvignon Pair with: Cavit Rosé Atlantic Sea Bass and $40 Chili Spiced Chicken Lobster Whipped Potatoes $56 Duck confit Creole rice, charred Vidalia Sautéed fennel and spinach with a onions and haricot verts with a foie gras demi chorizo demi Pair with: Dom Barons Rothschild Légende Bordeaux Blanc Pair with: Tormaresca Calafuria Rosé

8-Hour Confit Pork Loin and Crispy Pork Belly $40 Roasted sweet potato fingerlings and *Consuming raw or undercooked meats, poultry, seafood, creamed collards with bourbon maple demi shellfish, or eggs may increase you risk of foodborne illness, especially if you have certain medical conditions. Pair with: Cono Sur Bicicleta Pinot Noir

42 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders PLATED DINNERS continued INDEX

DESSERTS Lemon Ricotta Torte Create-Your-Own Trio Please select one Dessert: Apricot jam, almond nougatine Please select three: Salted Caramel Tart (Including Items from Signature Trios) Chocolate cashew bark Southern Classic Trio · Milk Chocolate S’more Tart · Chocolate bourbon pecan tart · White Chocolate Raspberry Brûlée Tart Raleigh’s Local Beehive · Banana pudding shooter · Lemon Meringue Tart Honey-Ginger Flan · Classic red velvet cake · Lemon Almond Courvoisier Cake With walnut granola crumble · Dark and White Chocolate Cheesecake Decadent Chocolate Trio Black and White Bar · Opera cake · Local Honey Ginger Panna Cotta Chocolate flourless cake with · Chocolate crème brûlée · Chocolate Coconut Haystack Macaron white chocolate mousse and · Truffle torte · Chocolate Covered Strawberries candy crunch · Grand Marnier Toffee Bite Raleigh’s Local Honey Mousse Sweet Potato and White In a beehive meringue, Chocolate Napoleon chocolate sauce Pair a Dessert with: Bottega Petalo Hazelnut crunch with anglaise “il Vino Amore” Moscato Spumante

43 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders INDEX

RECEPTION

44 COLD HORS D’OEUVRE INDEX

Prices listed are per piece. Minimum order of 50 pieces.

Southern Chicken Salad $3 NC Shrimp Shooter $4.50 Mediterranean Bruschetta $3.50 Cheddar-chive biscuit Local Hail Mary cocktail sauce Heirloom tomato, artichokes, olives, and whipped feta Southern Deviled Egg Parfait $3 Tuna Tartare in Cucumber Cup $4 on toasted baguette Creamy egg mousse Ginger-soy, Yuzu aioli and crispy pancetta Basil Compressed Cantaloupe $3 Salmon and Dill Rillette $4 Freeze dried raspberry Pepper Seared Filet $4 Toasted pumpernickel Caesar aioli, baby romaine, and pickled mustard seeds Roasted Red Pepper Parmesan crisp and Garlic Hummus $3 Crab and Mango Salad $4.50 Cucumber cup and radish salad Medium Rare Beef Tartare $4 Roasted jalapeno, micro Whipped blue cheese basil, crispy phyllo tart mousse, endive leaf *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may Increase you risk Tomato Caprese Skewer $3 of foodborne illness, especially if you have certain Balsamic glaze medical conditions.

45 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders HOT HORS D’OEUVRE INDEX

Prices listed are per piece. Minimum order of 50 pieces.

Greek Turkey Meatloaf $4 Mini Beef Wellington $4.50 Greek Lamb Kofta $4.50 Crispy lavosh, cucumber Puff pastry, red pepper aioli Meat stick, cucumber tzatziki sauce tzatziki sauce Reuben Biscuit $4 Sesame Tempera Caramelized onion biscuit, Bacon Wrapped Shrimp $4 Chicken Thigh $3.50 shredded corned beef, Roasted jalapeno Cilantro-ginger aioli Swiss cheese, sauerkraut, remoulade Thousand Island dressing Duck Confit and Fontina Crab & Corn Fritters $4 Cheese Arancini $4 Beef Bourguignon Tart $4.50 Smoked paprika aioli Balsamic tomato jam Braised beef, truffle mash, savory rosemary tart Shrimp Pot Sticker $4 Rosemary Fried Soy-ginger sauce Chicken & Waffle $4 Short Rib Cheese Steak $4.50 Maple bourbon syrup Provolone fondue, rosemary tart, pickled pepper & onions

46 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders HOT HORS D’OEUVRE continued INDEX

Prices listed are per piece. Minimum order of 50 pieces.

Crispy Catfish Tostada $4 Mini “Meatless” Quesadilla $4.50 Mini “Meatless” Cornmeal fried catfish, Impossible meat seasoned Vegan Meatball $4 cilantro and black bean with chipotles, onions, and Charred marinara, puree, avocado silk peppers topped with a parsley and basil salad Monterey Jack, avocado Smoked Salmon crema on a flour tortilla Roasted Root Grilled Cheese $4.50 Vegetable Skewer $4 Buttery sourdough bread, Fried Green Tomatillo $3.50 Warm roasted Boursin and brie cheese, Pimento cheese mousse garlic hummus tomato jam and pepper jelly Warm Miso Shooter $3.50 Asian Pork Pot Stickers $4 Jalapeño and Jack Crispy tofu and Soy-ginger sauce Cheese Arepa $4 shiitake mushrooms Local peach jam, roasted Pork Belly Steam Bun $4.50 corn, and pepper garnish Honey hot Sriracha glaze

47 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders RECEPTION SMALL PLATES INDEX

Prices listed are per guest. Minimum order of 50 guests.

CHILLED New England Lobster Roll $13 Roasted Carrots Panko Fried House fried Old Bay Chip and Artichokes $7 Southern Chicken $9 Roasted garlic whipped Buttermilk mashed potatoes, braised collard greens, Ahi Tuna Tartare $9 hummus, charred red pepper vinaigrette roasted Vidalia onion gravy Yuzu-wasabi aioli, wakame salad, puffed rice noodles HOT Shepherd’s Pie $11 Harissa ground lamb, Deviled Shrimp $8 Caramelized Scallop $10 Herbed jasmine rice, roasted vegetables, chive Southern succotash salad, potato mash barrel-aged apple cider coconut curry broth, vinaigrette cilantro oil “Meatless” Kimchi Ball $10 House-Smoked Salmon Niçoise $9 Shrimp & Grits $10 Butter poached shrimp, Bok choy-ginger fried Haricot verts, roasted fingerling rice, scallion tamari glaze potatoes, tomato and olives, Hoop cheddar grit cake, Dijon balsamic vinaigrette peppered bacon gravy

*Consuming raw or undercooked BBQ Spiced Duck Confit $10 Hoisin-Ginger Braised meats, poultry, seafood, shellfish, Whipped chevre, pickled okra, Beef Short Rib $11 or eggs may increase you risk of Horseradish mash with a foodborne illness, especially if you roasted tomato, orange slices, white have certain medical conditions. balsamic and maple vinaigrette shiitake mushroom glaze

48 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders RECEPTION STATIONS INDEX

Prices listed are per guest, unless otherwise noted. Slider Stop $12 Minimum order of 50 guests. Please select three from the following: · Pulled Short Rib – caramelized onions, horseradish cheddar $7 Antipasto Display · All American Slider – beef patty, special sauce, tobacco Grilled vegetables, olives, artichokes, marinated tomatoes onions, cheddar cheese and grilled vegetables, Italian sliced meats, cheeses and · Southern Fried Chicken Slider – southern slaw, spicy pickles an olive tapenade. Served with lavosh · All American “Meatless” Slider – special sauce, tobacco onions, cheddar cheese Garden Vegetables $6 · Ashe County cheddar cheese, Russian dressing Assorted herb grilled vegetables with spinach artichoke Grilled Bison – dip served with crispy pita bread Flat Bread Pizzas $12 Crostini and Flat Breads $5 · Caramelized onion and brie with lemon arugula salad Pimento cheese, white bean and mustard greens hummus, · Prosciutto, figs jam, and Fontina cheese marinated tomato-basil bruschetta, whipped fig and goat · Caprese flatbread with pesto cheese with caramelized onions, served with a variety of toasted flat breads and artisan crackers Stromboli 12 slices, per loaf $38 Please select from the following: Imported and Local NC Cheese $7 · Italian sausage, roasted red peppers, Provolone Served with sliced baguettes and assorted crackers · Salami, capocollo, prosciutto, and Mozzarella · Southwest chicken and chorizo, poblanos and onions, Display of Sliced Seasonal Fruit and Berries $6 Pepper Jack cheese Farm fresh, local and seasonal · Short rib with balsamic caramelized onions, Provolone · Spinach, artichoke, and sundried tomato with Fontina Fresh Vegetable Crudité $6 and Parmesan Green goddess and Gorgonzola-buttermilk dressing

49 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders CULINARY-ATTENDED ACTION STATIONS INDEX

Prices listed are per guest or station. Minimum order quantity noted per item. *A $125++ fee per culinary professional required.

Yukon Gold and Sweet Potato Bar* $10/guest Creamy Mac n’ Cheese Bar* $8/guest (Minimum of 50 guests) (Minimum of 50 guests) Buttered Yukon gold mashed potatoes and Creamy four-cheese macaroni, wild southern style sweet potatoes. Served with mushroom “mousse” and applewood sour cream, cheddar cheese, scallions, smoked bacon, served with scallions applewood smoked bacon, candied pecans, and sage-brown butter panko mini marshmallows, and brown sugar Add House-smoked Pulled Pork $2 per guest whipped butter Add Shrimp $6 per guest Add House-smoked Pulled Pork $2 per guest Add Creamy Blue Crab $6 per guest Herb-Butter Roasted Turkey Two culinary professionals required per station Carving Station* $180 (Serves approximately 30 guests) * Southern Poutine $11/guest Sage brown butter aioli and cranberry Roasted marble fingerlings, pimento cheese orange relish, served with freshly baked rolls fondue, and chicken gravy. Served with bacon, chives, pickled jalapeño, chicharrónes, and cheese curds

50 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders CULINARY-ATTENDED ACTION STATIONS continued INDEX

Prices listed are per station.

Glazed Ham Carving Station* $400 8-Hour Confit Tropical Pork (Serves approximately 75 guests) Loin Carving Station* $275 Grain mustards and pesto mayonnaise (Serves approximately 40 guests) served with freshly baked rolls NC Caribbean Jerk BBQ and tomatillo chutney served on a fresh baked Top Round of Beef Carving Station* $600 chive biscuit (Serves approximately 100 guests) * Horseradish cream, Dijon mustard, and herb Carolina Porchetta $400 mayonnaise served with fresh baked rolls (Serves approximately 30 guests) NC pork loin stuffed with house-smoked pulled eastern pork barbeque and Herb Crusted Tenderloin collard greens. Served with mini corn of Beef Carving Station* $350 muffins, pimento cheese and southern (Serves approximately 25 guests) crackers, NC slaw, and a variety of barbeque Horseradish cream, rosemary Dijon mustard, and hot sauces and truffle aioli, served with brioche rolls Two culinary professionals required per station.

51 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders DESSERT STATIONS INDEX

Prices below are per guest. Minimum order of 50 guests.

Carolina Confections $7 Cake Pops $3 each · Banana pudding shooter Minimum of 50 · Salted pecan fudge Assorted flavors, chocolate dipped · Mini red velvet cupcakes and peach crumble bar Cheesecake Lollipops $3 each · Chocolate chess pie and lemon meringue tart Minimum of 50 Assorted flavors We Want Ice Cream $10 Premium hand-scooped ice cream with toppings to include hot fudge and caramel, sprinkles, Oreo® cookie crumbs, nuts, whipped cream, chopped M&M’s® candy, and cherries Add Root Beer Floats for an additional $2

52 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders INDEX

BEVERAGES

53 BAR SERVICE - PREMIUM PACKAGE INDEX

Prices listed are per drink. A $150++ fee per bartender, per four-hour period, is required for alcohol service. Fee will be waived if a pre-tax minimum of $600 in sales per bar, per four-hour period, is met. A double bar is considered two bartenders with two guarantees. Beverage selections subject to availability.

American Beer Premium Spirits Premium Wine $4.50 Hosted $9 Hosted $7 Hosted Bud Light New Amsterdam Vodka Chateau Ste. Michelle, Chardonnay Coors Light Tanqueray Gin Ecco Domani, Pinot Grigio Michelob Ultra Bacardi 8 Rum Bonterra, Sauvignon Blanc Herradura Silver Tequila Los Vascos, Cabernet Sauvignon Imported and Craft Beer Johnnie Walker Black Scotch Cono Sur, Pinot Noir $5.50 Hosted Bulleit Bourbon 14 Hands, Rosé Corona Extra Jack Daniel’s Whiskey Lunetta, Prosecco Heineken Jameson’s Irish Whiskey Assorted Raleigh Microbrews: Seagram’s VO Whiskey Non-Alcoholic Beverages Trophy Brewing Co. Hennessy VSOP Cognac Pepsi Products $3.50 Hosted Big Boss Brewing Co. Baileys Irish Cream Liqueur Bottled Water $3.50 Hosted Kahlua Liqueur Perrier Water $4.00 Hosted

54 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders BAR SERVICE - ULTRA PREMIUM PACKAGE INDEX

Prices listed are per drink. A $150++ fee per bartender, per four-hour period, is required for alcohol service. Fee will be waived if a pre-tax minimum of $600 in sales per bar, per four-hour period, is met. A double bar is considered two bartenders with two guarantees. Beverage selections subject to availability.

American Beer Ultra Premium Spirits Ultra Premium Wine $4.50 Hosted $10 Hosted $9 Hosted Bud Light Ketel One Vodka Santa Cristina, Pinot Grigio Coors Light Bombay Sapphire Gin Liquid Light, Sauvignon Blanc Michelob Ultra Bacardi 8 Rum Louis Martini, Cabernet Sauvignon Camarena Silver Tequila Columbia Winery, Merlot Imported and Craft Beer Dalmore 12 Scotch Mon Frère, Pinot Noir $5.50 Hosted Woodford Reserve Bourbon Trivento Golden Reserve, Malbec Corona Extra Jameson’s Irish Whiskey Ferrari Brut, Sparkling Heineken Crown Royal Whiskey Assorted Raleigh Microbrews: Hennessy XO Cognac Non-Alcoholic Beverages Trophy Brewing Co. Grand Marnier Orange Liqueur Pepsi Products $3.50 Hosted Big Boss Brewing Co. Chambord Raspberry Liqueur Bottled Water $3.50 Hosted St. Germain Elderflower Liqueur Perrier Water $4.00 Hosted

55 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders WINE - BY THE BOTTLE INDEX

Beverage selections subject to availability. Sauvignon Blanc Pinot Gris Stag’s Leap Wine Cellars, J Vineyards – California $36 Sparkling Aveta – Napa, California $53 Aromas of roasted pineapple, candied lemon rind and honeysuckle. Ripe flavors of zesty Tangerine, papaya, guava, pineapple and lemongrass LaMarca Prosecco – Veneto, Italy $32 orange, tangerine and Asian pear. Fruity flavors of green apple, juicy peach and aromas. Bright acidity and a flavorful mid-palate leads ripe lemon framed by hints of minerality. to a long finish filled with orange zest and kiwi flavors. Rosé Chardonnay Whitehaven – New Zealand $48 Cavit – Veneto, Italy $30 Smooth and zesty on the palate with classic A delicate and pleasing strawberry aroma and Au Contraire – California $50 characteristics of fresh-snipped greens, white flavors of raspberries, cherries and watermelon. peach and pear blends with hints of tropical fruit. Aromas of lemon-lime citrus with rich pear and Well balanced, fresh, dry, light and crisp. red apple layered with a floral note of orange blossom. Focused minerality and acidity with Saget La Perriere – France $36 a round mouth feel with a crisp balance. Fruity fragrances with peach and lychee. Persistent Fleur de Mer – France $44 mineral and fruity notes with a lingering finish. Aromas and flavors of fresh red berries, cherry, Bonterra – California $30 watermelon, subtle citrus, and Mediterranean herbs. An initial impression of rich, buttery cream Soft and refreshing acidity cleans out the palate nicely. quickly turns to aromas of honey and lightly Riesling toasted almonds. Made with 100% organically Eroica – Washington $50 grown grapes. Bonterra – California $34 Sweet lime and mandarin orange aromas with A Grenache based blend with delicate notes of subtle mineral notes and mouth-watering acidity. strawberry, key lime, rosewater and pineapple. Made with 100% organically grown grapes.

56 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders WINE - BY THE BOTTLE continued INDEX

Beverage selections subject to availability. Cabernet Sauvignon Red Blend Casillero Del Diablo, Reserva Locations by Dave Phinney Merlot Privada – Maipo Valley, Chile $48 – California $42 Frei Brothers Reserve – California $38 Firm structure with smooth and enveloping Opens with ripe black fruits. Dense and rich, with hints of chocolate, blackberry compote. Medium-bodied wine with intense flavors of tannins at the same time. The fruit is perfectly blackberry and cherry, hints of spice from balanced with the contributions of the oak barrel aging. and a lingering finish. 1000 Stories Gold Rush Red – California $32 Chateau Ste. Michelle Bonterra – California $32 This wine has a brilliant deep purple hue and is Elegant and restrained style with nice structure Indian Wells – Washington $48 layered with aromas and flavors of rich cherry, and balance, soft tannins and a long finish. The wine offers dark fruit aromas and flavors. cassis, leather and spices. Made with 100% organically grown grapes. Syrah contributes the richness and concentration.

Malbec Mon Frère – California $48 Aromas of plum and blackberry, layered with Don Miguel Gascon Riserva elegant floral tones of lavender and sage that – Argentina $50 enhance underlying vanilla tones. A fruity palate with bold texture and a juicy mouthfeel. Layers of complexity unfold with ripe notes of blackberry and plum framed by hints of brown spice.

57 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders CRAFT COCKTAILS INDEX

Prices listed are per drink.

Margarita Madness Cheers to Champagne Bloody Mary Bar Martini Traditions $8 Hosted $9 Hosted $8 Hosted $8 Hosted Margaritas on the Rocks, Mimosas, Bellinis, Garlic stuffed olives, Classic Martinis Mexican Martinis and Poinsettias horseradish, pickles, and Cosmopolitans House Sangria and French 75 jalapeños, hot sauce, Featuring Tito’s Vodka Featuring Herradura Featuring Marquis De cocktail onions, celery & Tanqueray Gin Silver Tequila and our La Tour Brut Champagne and cucumbers House Sangria, made Featuring New Amsterdam with Cono Sur Pinot Noir Vodka

58 RALEIGH CONVENTION & PERFORMING ARTS COMPLEX – CATERING MENU A 23% service charge and applicable sales taxes will be added to all food and beverage orders INDEX

GENERAL INFORMATION

59 POLICIES AND PROCEDURES INDEX

Exclusivity Service Charges and Taxes Centerplate maintains the exclusive right to provide all food and A 23% service charge will apply to all food, beverage and labor charges. This beverage in the Raleigh Convention & Performing Arts Complex. All food “house” or “administrative” charge of 23% is added to your bill for the catered and beverages, including water, must be purchased from Centerplate. event/function (or comparable service) which is used to defray the cost of set up, break down, service and other house expenses. No portion of this charge Food and Beverage Pricing is distributed to the employees providing the service. You are free, but not obligated, to add or give a gratuity directly to your servers. Current state and A good faith estimate of Food and Beverage prices will be provided six local sales taxes apply to all food, beverage, labor charges, equipment rentals (6) months in advance of the Event’s start date and will be confirmed at and service charges and are subject to applicable tax laws and regulations. the signing of the contract. Due to fluctuating market prices, however, Please note any Customer claiming sales tax exemption that within the state we reserve the right to make product substitutions based on specific of North Carolina, sales tax must be paid at the time of purchase. commodity price increases.

Payment Policy Guarantees The Customer shall notify Centerplate, not less than five (5) business days All events must be paid in full prior to the start of the event. A 90% deposit (excluding holidays and weekends) prior to the Event, their “Final” Guaranteed and signed Food and Beverage contract is due 30 days prior to your Attendance. Centerplate will only be prepared to serve the guaranteed number Event, or upon receipt of the preliminary banquet contract. The remaining of persons. The seating/table pre-sets provided must match the final guarantee balance is due (5) business days prior to the event. A credit card is required for all meals with per person pricing. This policy does not apply to continental to be on file for any incidental charges incurred during your event. breakfasts, box lunches, or events where menu items are ordered a la carte. Payments can be made by certified check, wire transfer or credit card. There may be additional charges for events with minimal attendance. Cancellation Policy If Customer fails to notify Centerplate of the Guaranteed Attendance within the time required, (a) Centerplate shall prepare for and provide services to In the event the function is cancelled within 30 days of the event, the persons attending the Event based on the estimated attendance specified deposit will not be returned. Within 30 days to six months, a refund of the in the BEO’s, and (b) such estimated attendance shall be deemed to be the deposit will be based on the viability of re-selling the space. Outside of six Guaranteed Attendance. Should the guaranteed attendance increase or months, the deposit will be fully refunded. Full charges will be applied to decrease by 33% or more from the original contracted number of guests, an cancellation of meals received within 72 hours prior to the function. additional charge of 20% per guaranteed guest may apply. The Guaranteed Attendance shall not exceed the maximum capacity of the areas within the Facility in which the Event will be held.

60 POLICIES AND PROCEDURES continued INDEX

Allergy and Dietary Needs Staffing Please inform your Catering Sales Manager of any special dietary needs. Breakfast and lunch service based on four and one-half hours. Two hours Gluten-free, vegetarian and/or vegan options are available if requested set up, one and one-half hour service and 1 hour clean up. Dinner service in advance with final guarantee. All gluten free, vegetarian, and/or 5 hours inclusive of two-hour service period. Reception service 4 hours vegan items are labeled with a symbol within the menu and available with 2-hour service period. Unless indicated otherwise, charges for the substitutions are also noted. We cannot guarantee that cross contact staffing of your function are included in our menu prices. For plated with allergens will not occur and cannot assume any responsibility or breakfast, lunch and dinners this allocation is based upon 1 to 30 staff to liability for a person’s sensitivity or allergy to any food item provided in guest ratio on tables of 8 to 10 guests. For buffets, allocated staffing levels our facility. are based upon 1 to 40 guests. Additional wait staff available at $25.00 per hour with a four-hour minimum. Specialty Events Meal functions of 2,500 and above are considered “Specialty Events” Supplemental Staffing and may require customized menus not in our guide. Your catering Attendant or Additional Server Fee – $100.00 plus tax and service sales manager will work with you to design menus that are creatively charge for up to four (4) hours. Minimum of four (4) hours per attendant. and logistically appropriate for large numbers. In certain cases, additional $25.00 plus tax and service charge for each additional hour after initial labor and equipment fees may be applied to orchestrate such events. four (4) hour period.

Culinary Professional Fee – $125.00 plus tax and service charge for Security up to four (4) hours. Minimum of four (4) hours per attendant. $31.25 At the discretion of the Raleigh Convention and Performing Arts Complex, plus tax and service charge for each additional hour after initial four (4) in order to maintain adequate security measures, the Customer may be hour period. required to provide security for certain functions. Events that are cash bars only with no substantial reception food for the entire party and no Bartender Fee – $150.00 plus tax and service charge for up to four (4) concessions available will be subject to having 1 security officer per 2 hours. Minimum of four (4) hours per attendant. $25.00 plus tax and bartenders for the duration of the event. Security personnel will be at the service charge for each additional hour after initial four (4) hour period Customer’s sole expense. Please consult your Event Manager for details. Additional fees may apply to orders with guest guarantees lower than stated minimums. All labor fees listed are based on a minimum requirement of four hours.

61 POLICIES AND PROCEDURES continued INDEX

Bar Service China Service A bartender is required for all alcohol service. There is a $150.00++ fee In all carpeted Meeting Rooms and Ballrooms, china service will per bartender, per four-hour period. Fee will be waived if a pre-tax automatically be used for all meal services, unless our compostable minimum of $600.00 in sales per bar, per four-hour period, is met. green ware is requested. A double bar is considered two bars with two guarantees. All food and beverage events located in the Exhibit Halls and Non-Carpeted Areas except for plated meals, are accompanied by compostable green ware. Delayed or Extended Service On the day of your Event, if the agreed upon beginning or ending service If china is preferred, the following fees will apply: time of your meal changes by 30 minutes or more, an additional labor · Breakfast, Lunch, Receptions and Dinners: $2.00 ++ per person, charge will apply. Should your Event require extended pre or post service per meal period. or stand by time, often necessitated by high end functions, an additional labor charge will apply. · Refreshment or Coffee Breaks: $2.00 ++ per person, per break. China service is complimentary in our carpeted meeting rooms and Concession Service ballroom, unless disposable ware is requested. Appropriate operating of concession outlets will occur during all public show hours, starting ½ hour before doors open to the event. Centerplate Linen Service reserves the right to determine which carts and outlets are open for Centerplate provides its in house linen (lap-length black, white, and/or business and hours of operation pending the flow of business. For ivory) for all meal functions with our compliments. Additional linen fees additional private event concessions carts and fixed outlets, a fee per will apply for specialty linens or linens required for meeting functions. cart / outlet, per four-hour period, will apply. Fee will be waived if the Your Catering Sales Professional will be happy to offer suggestions for pre-tax sales minimum per four-hour period is met. Please review our your consideration and quote corresponding linen fees. concessions menu guide for more information.

62 POLICIES AND PROCEDURES continued INDEX

Sustainability Centerplate is fully green in their chemicals that are use for all Centerplate is proud to offer locally grown produce from Ford’s dish-washing and cleaning efforts. From the final rinse capsules in produce company. Ford’s is the leading distributor for the Raleigh our dish machine to the sanitizer used to keep our surfaces free from Farmers Market and offers a large variety of locally grown produce bacteria, Centerplate is fully in check with their mission to be a leader items. When menus call for local foods, Centerplate proudly delivers in the green efforts of Raleigh. this as a sustainable practice! During the normal cycle of disposal of goods, Centerplate takes extreme Whenever possible, Centerplate donates leftover food products to local care to recycle all materials that are deemed as such. Not only do missions (such as the Interfaith Food Shuttle and Brown Bag Ministry) for we recycle all cans, boxes, green clear and brown glass, etc., we also use in their efforts to feed needy families and the unfortunate members compost leftover food remnants so that we do not overload the landfills of our community. Thousands of such individuals have been positively with unnecessary trash. The effect of this has shown a great reduction impacted due to Centerplate’s donations. In addition, Centerplate has of solid waste removed from the building in the mix of other trash. an excellent relationship with the Food Bank of NC and offers training On average 2.5 times per week our compost is picked up and taken to to those in need in the ways of the culinary arts. To date 100s of second a local composting site (2000 lb max per pick up). Once fully composted, chance individuals have been given the opportunity to be exposed to a it is taken to local farms and replanted toward local NC Agriculture. variety of cooking techniques that will be very useful in job retention in Centerplate’s composting efforts provides approximately 260,00 lbs the community. or 130 tons of compost each year, which would otherwise be sitting Centerplate strives to comply with a 100% biodegradable, fully in a landfill. compostable mandate for all retail or concessions operations. These All cooking oil is placed in a container for pick up by a local grease products include completely compostable cups, forks, spoons, cutlery company/contractor. Used cooking oils are then transformed into and plates made from materials such as corn resin and sugar cane. the ever-growing need for bio-diesel fuel. Grease traps are pumped The carbon footprint of these items is helpful to the environment as which results in well over 25,000 gallons of liquid and solid waste being it provides richness to the earth. In the year 2010 alone, Centerplate removed from the waste stream. used approximately 185,220 eco-friendly products to serve its clients. All products are fully biodegradable in under 180 days, whereas plastic As a part of the NC 10 Percent Campaign, Centerplate has pledge to and Styrofoam could take a lifetime. spend 10% of their existing food dollars locally. Centerplate chefs are committed to sourcing 10 percent of more seasonal, local ingredients from NC farms.

63 POLICIES AND PROCEDURES continued INDEX

Some of the companies and farms we work with to sustain our green initiatives:

Lindley Mills Local Dairy: Accidental Baker Ashe County Cheese Ashley Farms Goat Lady Dairy Sysco Local NC Suppliers Holly Grove Cheese Eco-Products Chapel Hill Creamery Burch Farms Paradox Farms Blue Thumb Farms Lewis Farms NC State Farms Market Vendors: Sunny Creek Farms Barefoot Farms Coastal Plain Farms Joyce’s Produce Wise Farms Ronnie Moore’s Fruit & Veggies Wilson Farms Sweet Peas Urban Garden Scott Farms Latta Egg Ranch Fogwood Food

64 Making It Better To Be There Since 1929.™

MAKING IT BETTER TO BE THERE®

As a leader in event hospitality, Centerplate is committed to welcoming guests to moments that matter at more than 300 premier sports, > entertainment, and convention venues worldwide. From Super Bowl LIV, to the U.S. Presidential Inaugural Ball, to the winning of the Triple Crown, we are committed to making the time people spend together more enjoyable through the power of authentic hospitality, remarkably delivered. Thank you for giving us the opportunity to be a part of your next favorite story.