Banquet Menus BIENVENIDO TO MONTAGE LOS CABOS

We are excited to share the rich bounty that the Baja region offers. Inspiration comes by way of the stunning ocean treasures from the Sea of Cortez to our exceptional produce grown at our local organic farms. The rich heritage and Mexican traditions combined with an extensive French cooking background from Chef Xavier Salomon creates the perfect recipe for an exceptionally curated culinary adventure.

Let us create an incredible journey for you and your guests for any occasion and indulge in the best that Montage Los Cabos has to offer!

Xavier Salomon | Executive Chef CONTENTS

4 Breakfast

7 Breakfast Chef´s station

11 Break Time

14 Beverages

16 Lunch

22 Meals To-Go

24 Receptions Stations

26 Reception Chef Stations

31 Hors d’oeuvre Reception

33 Plated Dinners

39 Dinner

44 Afterglow Late Night BACK TO CONTENT Breakfast BREAKFAST

FRESH JUICES Orange Juice, Green Juice and Juice of the Day

FRESH FRUITS AND MORE Seasonal Tropical Sliced Fruit and Berries Morning Mango Parfait, Honey, Granola, Yogurt, Sunflower Seeds | D | N The Baja Todos Santos Strawberry & Coconut Yogurt Parfait, Chia Seeds | D | N

HOMEMADE MORNING BAKERIES Continental Croissants, Croissants, Fruit Danish, Our GF Muffin, $48 PER PERSON Mexican Conchas and More | G | D | N Selection of Toast, Organic Butter and Marmalades

Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BREAKFAST Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

Wake up with more made to order chef’s stations

EGGS THE WAY BENEDICT ON THE MORNING YOU WANT STATION GRIDDLE

Omelettes The Classic Shaved Blueberry Americano Your Choice of: French Ham Buttermilk Pancakes Scrambled Eggs, Scallions Onions, Mushrooms English Muffin Passion Fruit Curd Jack Cheese, Flour Tortillas Charred Poblano Classic Hollandaise G | D | V Avocado G | D G | D Tomatoes, Ham Baja Sur The Baja Orange Brioche Scrambled Eggs, Peppers Shrimp Lobster, Tomato, Ciabatta French Toast Onions, Chihuahua Cheese Chihuahua Cheese Hollandaise Tropical Fruit Compote Chorizo, Flour Tortillas Cheddar Cheese G | D | SF Maple Syrup G | D G | D Eggs Another Way The Mexicano Verde Your Choice of Sunny Side Up, Chorizo Salsa Tatemada Poached or Spinach, Sop Lime Crema Avocado Hollandaise G | D

$26 PER PERSON $30 PER PERSON $24 PER PERSON $24 PER PERSON

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN BANQUET MENUS | 2020 BACK TO CONTENT Breakfast BREAKFAST CHEF’S STATIONS Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

CHILAQUILES Corn Tortillas sautéed in Chile Verde Sauce or

Crema, Cotija Cheese, Cilantro, Pickled Onions | D Add a Protein: Sunny Side up Egg, Chicken , Grilled Arrachera Steak Wake Up $32 PER PERSON

LET´S TOAST

With More Avocado Toast: Shaved Carrot, Garden Herbs on Levain Country Bread | G | V

Croque Monsieur: French Ham, Gruyère Mornay on Brioche | G | D Peaches and Cream: Lemon Ricotta, Compressed Peach, Tarragon on Baguette | G | D | V

Like a Bagel: Smoked Salmon, Tomato, “Everything Spice” Crème Fraîche on Rye Bread | G | D

$32 PER PERSON

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BREAKFAST CHEF’S STATIONS

TO START Orange Juice, Green Juice and Juice of the Day Sliced Tropical Fruits and Berries Good morning Homemade Morning Bakeries $60 PER PERSON Selection of Toast, Organic Butter and Marmalades Todos Santos Strawberry and Coconut Yogurt Parfait, Chia Seeds | D | N Morning Mango Parfait, Honey, Granola, Yogurt, Sunflower Seeds | D | N Croissants, Churro Croissants, Fruit Danish, our Chocolate Muffin, Mexican Conchas and More | G | D | N

EGG SELECTION Choose Two of the Following (Egg White Options Available) Classic Scrambled Eggs | D | V Mexican Scrambled Eggs: Chorizo, Asadero Cheese, Tomato, Scallions | D | V Classic Benedict: French Ham, English Muffin, Hollandaise | D | V Baja Benedict: Local Lobster, Avocado, Ciabatta, Chipotle Hollandaise | G | D | SF Morning : Scrambled Eggs, Poblano Peppers, Onions, Chihuahua Cheese, , Salsa Tatemada, , Crema | G | D | V Cast Iron Huevos Rancheros: Fried Egg, , Black Beans, Ranchera Sauce | G | D | V Breakfast : Scrambled Eggs, Asadero Cheese, Tomato, Onions, Salsa Tatemada, Salsa Verde, Crema | D | V Egg White Frittata: Spinach, Roasted Tomatoes, Local Goat Cheese, Tomato Serrano Coulis | D | V

BREAKFAST MEATS Choose two: Apple Wood Smoked Bacon, Country Sausage, Local Chistora Spicy Sausage, Turkey Bacon

POTATOES AND MORE Choose one: Herb Roasted Potatoes, Garlic-Herb Chimichurri | D | V Papas Bravas, Crispy Cambray Potatoes, Smoked Tomato Sauce | D | V Classic Hash Browns | D | V Sweet Potatoes, Peppers and Black Bean Hash | D | V Arroz Mexicano | G | V

Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BRUNCH

JUICES Orange Juice, Green Juice, and Juice of the Day

PASTRIES Homemade Morning Montage Bakeries Los Cabos Croissants, Churro Croissants, Cinnamon Donuts, Guava Danish | G | D | N Selection of Toast, Organic Butter and Marmalades Brunch COLD SELECTIONS Select Three: $130 PER PERSON Sliced Tropical Fruits, Strawberries, Mixed Berries Lox and Bagels, Cream Cheese, Onion, Tomatoes, Capers | G | D , Pico de Gallo, Corn Tortilla Chip | V | VG Charred Cucumber and Tomato Salad, Buratta Cheese, Pesto | D | V SIDES Marea Super Greens Salad, Red Wine Vinaigrette | VG Roasted Baby Squash, Charred Corn, Cilantro Relish | V | G Baja Seafood Ceviche and Crudo Bar | SF Chef’s “Signature” Creamy Potato Gratin | D | V

HOT SELECTIONS Mexican Eggs Benedict, Chorizo, Spinach, , Avocado Hollandaise | G | D DESSERTS Shrimp , Arroz Blanco, Guajillo Chile | SF and Fried Banana Station Baked Pasta Puttanesca, Tomato, Capers, Olives, Mozzarella | G | D | V Chocolate Sauce, , Mexican Vanilla Ice Cream Panna Cotta Fresh Fruit Jars CRAVING BOARD Chef is required at $250 for two hours, Classic | G | D | N $75 per additional hour. We recommend one chef per 50 guests. Roasted Beef Tenderloin, Recado Negro Bordelaise Sauce | D Braised Pork Shoulder Style, Corn Tortillas, Onions, Cilantro, Salsa Tatemada Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT

Break Time BREAK TIME

COOKIE JARS CACAO CHOCO CHURROS AND HELADOS Assortment of: Chocolate Abuelita Flan Chocolate Chip, Alfajores Chocolate Chip, Alfajores Mexican Chocolate Crinkles Cinnamon Orejas Cinnamon Orejas Hot Chocolate Oatmeal Raisin Oatmeal Raisin Pumpkin Seed Chocolate Bark $20 PER PERSON | G | D | N | G | D | N

$18 PER PERSON $22 PER PERSON

MEDITERRANEAN SPREADS AND MORE CANTINA Chili Lemon Garlic Hummus House-Made Tortilla Chips and Tostadas Kalamata Olive Tapenade Chicken Taquitos Piquillo Pepper Ricotta | D Chile Spiced Peanuts Wood Fired Flat Bread, Olive Oil, Rosemary, Sea Salt | G Chicharonnes, Pickle Jars Black Pepper Bread Sticks | G House Made Guacamole Marinated Olives Pico de Gallo Spiced Marcona Almonds Fire Roasted Salsa Pesto Marinated Feta Cheese Salsa Verde G | D $25 PER PERSON $22 PER PERSON

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BREAK TIME

GO GREEN “HOLY” GUACAMOLE CART MEXICAN STREET CORN Super Green Juice Fresh Avocado Crushed to Order | G | V Traditional Made to Order Mini Avocado Toast Cilantro, Tomatoes, Serrano, Red Onions Charcoal Grilled Corn on a Skewer Green Vegetable Crudité Jars Fresh Lime, Pepitas, Mango, Jicama Chipotle Mayonnaise, Cotija Cheese Herb Ranch, Pistachio Panna Cotta Chicharonnes, Chapulines, Ranchero Salsa Chile, Lime

Lime Macarons Salsa Verde, Pico de Gallo | D | V Matcha Almond Financiers Corn Tortilla Chips, Tostadas $16 PER PERSON $25 PER PERSON $28 PER PERSON

PALETAS! PALETAS! DONUTS AND SHAKES FRESH FRUIT STAND Our Paletas Truck with Fresh Donuts Glazed to Order Fruit Skewers, Fruits and Veggie a Selection of 6 of our Served with assorted Shakes Wedges, Served with Tajin Salt Best Selling Paletas | D Coffee, Strawberry, Mango | D | G | V Dip and Lime $16 PER PERSON Mint Chocolate Chip | G | V | D $22 PER PERSON $16 PER PERSON

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT

Beverages BEVERAGES

OAXACA HOT CHOCOLATE AGUAS FRESCAS Spiced Whipped Cream Horachata, Chocolate Shavings Tamarindo, Mini Marshmallows | D Chia Limonada $75 PER GALLON $65 PER GALLON

MONTAGE COFFEE AND INFUSED SPA WATERS TEA SERVICE Cucumber Mint Ginger Illy Coffee, Decaffeinated Coffee, Orange Chili Palais Des Thés Tea Selection Strawberry, Basil, Lime

$90 PER GALLON $45 PER GALLON

SOFT DRINKS AND WATERS Select from: Assorted Coca Cola Soft Drinks Evian Hethe natural & mineral Topo Chico Perrier Beverages $6 EACH ON CONSUMPTION G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT Lunch LUNCH

Cabo San Lucas Harbor $89 PER PERSON

Jalapeño Corn Muffins, Chipotle Butter | D

STARTERS Baja Farm Greens, Radishes, Baby Tomatoes, Citrus-Agave Vinaigrette | V Corn and Black Bean Salad, Grilled Peppers, Cumin Roasted Carrots, Sherry Vinaigrette | V Seared Local Tuna , Charred Avocado, Pickled Onion, Salsa Roja Mini Lobster Roll, Bibb Lettuce, Chilled Lobster Salad, Lime Mayo, Buttered Brioche | SF | D | G

ENTRÉE SELECTIONS Seafood Paella: Shrimp, Calamari, Clams, Chorizo, Pepper Sofrito and Saffron Rice | SF | D | G Seared Local Sea Bass, White Bean Stew, Squash Corn Ragout, Olive-Herb Relish | SF Adobo Charred Chicken, Crispy Marble Potatoes, Sautéed Greens, Garlic Jus | D

DESSERTS Mexican Lime Chili Tart Café con Leche Jar Mexican sugar Cookies | G | D | N

Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 LUNCH Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

Jalapeño Corn Muffins, Chipotle Butter

TACOS Warm Corn and Flour Tortillas Chipotle Arrachera Steak, Poblano, Onion, Salsa Tatemada aren’t just Fried Baja Fish , Salsa Verde, Cabbage | G Pork Carnitas, Taco Dorado, Onion Cilantro Chicken , Crema, Pickled Onion | D | N for Tuesdays Charred Peppers and Nopales Queso | D | V | G Condiment Station $74 PER PERSON Salsa Verde, Salsa Tatemada, Habanero Sauce Crema, Jalapeños, Limes, Cole-slaw, Radishes, Cilantro, Red Onions | G | D | N

Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 LUNCH

Ciabatta Rolls, Organic Butter, Arugula Pesto

MARKET SOUP Corn and Potato Chowder, Fennel, Leeks, Turkey Bacon | G | D

CHILLED Baja Super Greens, Shaved Broccoli, Green Beans, Crispy Quinoa, Red Wine Vinaigrette | VG Roasted Beets, Citrus Salad, Pine Nuts, Local Goat Cheese, Arugula, Sherry Vinaigrette | D | V Poached Asparagus and Heirloom Tomato Salad, Buratta Cheese, Prosciutto, Aged Balsamic Vinegar | D

The Norcal WOOD FIRED FLAT BREAD $80 PER PERSON Wild Mushrooms, Black Truffle, Garlic Cream, Parmesan | G | D | V

MAIN Herb Grilled Skirt Steak, Crispy Potatoes, Baby Squash, Chimichurri | D Baked Cavatelli Pasta, Smoked Tomato Stew, Kale, Local Farm Ricotta, Parmesan | G | D | V Herb Roasted Bass, Corn and Carrot Succotash, Lemon Herb Butter | D

DESSERTS Seasonal Tarts Our pastry chef’s selection of 6 different flavors | G | D | V | N

Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 LUNCH

Mexican-Style Sliders $72 PER PERSON

MINI WEDGE SALAD Corn and Potato Chowder, Fennel, Leeks, Turkey Bacon

CHOOSE FOUR , Roasted Poblanos, Salsa Tatamada, Garlic Mayo | G Chorizo Burger, Chipotle Aioli, Grilled Pineapple, Cilantro | G Chicken Milanese, Jamon, Manchego Cheese, Bibb Lettuce, Tomato | G | D Soft Shell Crab, Chipotle Aioli, Pickled Onion | SF | G Pulled Pork Carnitas, Guajillo BBQ Sauce, Pickles | G Blackened Tuna, Smashed Avocado, Pickled Mango, Habanero Salsa | G Sweet Potato Chickpea, Avocado Aioli | G | V Beyond “No Meat” Burger | V

CHIPS IN A BAG Plantain, Tortilla, Potato

DESSERT Paletas Truck

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 LUNCH

Guacamole, Pico de Gallo, VG | VG

SALADAS Individually Plated Romaine, Orange, Pepitas, Radish, Hibiscus Dressing | VG Jicama, and Tomato Salad, Cheese, Limonata | D | V Cocktail de Mariscos Shrimp, Octopus, Scallop, Cucumber, Avocado, Red Onion, Tomato | SF

ENTRÉES Short Rib , Salsa Borracha | D | G Sabores de Potato and Chihuaha Cheese Tacos Dorados, Crema, Salsa Verde | D | V Grilled Achiote Chicken, Charred Lime $78 PER PERSON Arroz Mexicano | VG

CHEF STATION Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests. Mexican Street Corn Elote on Skewers | D | G Chipotle Mayo, Cotija Cheese, Chile, Lime

DESSERTS Mango Pudding Pavlova Tres Leches Cake with strawberries Alfajores | G | D | N

Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT Meals To-Go MEALS TO-GO

On the run breakfast box $48 PER PERSON

ON THE RUN BREAKFAST BOX OUT FOR THE DAY BOX SIDES Select One: Select one: Select one: Orecchiette Pasta, Blistered Tomatoes BURRITO BAJA CAESAR WRAP Basil Pesto | G | D Cage Free Scrambled Eggs, Chorizo Blackened Chicken, Crisp Romaine Classic Potato Salad, Grain Mustard Cotija Cheese, Pico de Gallo, Black Beans | G | D Parmesan, Chipotle Caesar Mayo | G | D Shallots | D Quinoa Salad, Roasted Squash, Beets | VG BAGUETTE CALIFORNIA WRAP Kettle Potato Chips Cage Free Scrambled Eggs, Black Forest Ham Olive Oil Roasted Vegetables, Herb Cheese Apple Gruyère Cheese | G | D Arugula, Olive Spread on Lavosh | G | D | V Banana Sliced Fresh Fruit BAGEL GRILLED CHICKEN BLT Smoked Salmon, Cilantro Cream Cheese Grilled Chicken Breast, Smoked Bacon SWEETS Cucumber, Tomato | G | D Avocado Spread, Select one: Lettuce, Manchego, Ciabatta | G | D Chocolate Chip Cookie CIABATTA Guava Empanadas Egg White, Grilled Squash, Avocado Spread BAGUETTE Lemon Streusel Bar Tomato, Ricotta, Fresh Basil | G Slow Roasted Guajillo Pork | G | D | N Caramelized Onions, Pineapple Soft Drink and Bottled Water Served with: Jalapeño Vinaigrette| G | D Vanilla Greek Yogurt, Seasonal Tropical Fruit Freshly Baked Muffin | G | D | N Bottled Water or Freshly Squeezed Orange Juice

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT Receptions Stations RECEPTIONS STATIONS

Sea of Cortez Artisan Cheese lover’s raw bar Charcuterie table $62 PER PERSON $38 PER PERSON $38 PER PERSON

Citrus Poached Shrimp Selection of Charcuterie to Include: Showcase of 6 Ensenada Oysters Serrano Ham Imported and Mexican Farm Cheeses Chocolata Clams Sopressata | G | D | N Yellow Fin Tuna Crudo Salami Picante Local Catch Ceviche Italian Mortadella Tostadas Homemade Terrine Candied Nuts, Dried Fruit Cocktail Sauce, Mignonette | G | D Seasonal Fruit Jam, Local Honey Chipotle Rémoulade, Mango Mustard Sliced Baguette and Agua Chile, Lime Wedges, Local Hot Sauces Sliced French Baguette, Lavosh Crackers | D Seeded Lavosh Crackers | G Pickled Vegetables, Grain Mustard | G | SF

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT

Reception Chef Stations RECEPTIONS CHEF STATIONS Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests. Prices are for one-hour service.

HERB ROASTED BEEF TENDERLOIN LAMB RACK BARBACOA STYLE Crispy Onion Rings Tomatillo Salsa, Merguez Bean Stew Flavored Mustards, Cabernet Sauce $51 PER PERSON Horseradish Cream, Brioche Rolls | G | D $46 PER PERSON PORK BELLY AL PASTOR Mexican Rice, Carrot-Pineapple Escabeche, Pipian Sauce MUSTARD AND PEPPER $42 PER PERSON CRUSTED PRIME RIB | G Garlic Whipped Potatoes, Sauce au Poivre | D $48 PER PERSON BLACKENED BAJA TUNA Mango Chili Salsa, Borracha Aioli Corn Tostadas ADOBO SKIRT STEAK $44 PER PERSON Salsa Tatemada, Charred Onions | G | D Soft Corn Tortillas $38 PER PERSON WOOD ROASTED WHOLE FISH VERACRUZ Veracruz Sauce, Cabbage Slaw, Limes HOUSE SMOKED BBQ BRISKET Warm Flour Tortillas | G Jalapeño Corn Muffins, Pickled Onions $42 PER PERSON Guajillo BBQ Sauce, Cole Slaw | D $36 PER PERSON

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 RECEPTIONS CHEF STATIONS

Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

BAJA PRAWNS TASTING PASTA AND MORE Chefs to prepare small tasting plates Chefs to prepare small tasting plates

Chilled Shrimp Cocktail in a Glass | SF MAREA Lobster Risotto | D Crispy Tempura Shrimp, Chipotle Rémoulade, Limes | G | SF Orecchiette Pasta, Short Rib “Bolognese”, Crispy Shallots | D | G Shrimp Tostada | SF Potato Gnocchi, Wild Mushrooms, Truffle Cream, Pecorino | D | G $40 PER PERSON $38 PER PERSON,

QUESADILLA BAR SLIDER STATION Chefs to prepare 3 different quesadillas Chefs to build mini sliders to order

Queso Chihuahua | G | D | V Angus Beef, Alpine Cheese, Grilled Onion, Habanero Ketchup | D | G Arrachera Steak, Poblano Peppers, Onions | G | D Pulled Pork Carnitas, Pickled Onion, Tamarind BBQ | D | G Chicken Tinga, Grilled Corn | G | D Fried Chicken, Valentina Rémoulade, Pickles | D | G Salsa Verde, Salsa Tatemada, Salsa Macha, Crema | D Crab Cake, Pineapple Salsa, Garlic Mayo | SF | D $36 PER PERSON Sweet Potato Chick-Pea Avocado Aioli | VG | G $30 PER PERSON

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 RECEPTIONS CHEF STATIONS

Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

MEXICAN CHURROS Traditional Churros fried to order

Chocolate Spice Sauce, Cajeta Caramel, Mexican Vanilla Cream Served with Mexican Hot Chocolate $30 PER PERSON

G | D | N

S´MORES LOVE Flavored Marshmallows

Vanilla, Chocolate, Mint Served with: House-made Chocolate Bars, Graham Crackers Chocolate Chip and Peanut Butter Cookies $32 PER PERSON | G | D | N

PALETAS TRUCK

Selection of 8 of our Best Seller Flavors $22 PER PERSON D | N

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 RECEPTIONS CHEF STATIONS

Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

SUSHI BAR EAT YOUR VEGETABLES Two chefs per 50 guests are recommended Organic Salads, Raw and Yakitori Style Vegetables at $150 per chef, per hour Sushi Chefs preparing made to order Sushi Nigiri and Sashimi Organic Local Lettuces Tuna, Hamachi, Local Catch, Smoked Eel, Shrimp | SF Sherry Vinaigrette, Hibiscus Vinaigrette, Cilantro Lime Vinaigrette California Rolls, Cucumber Rolls and Spicy Tuna Rolls Cucumber, Radish, Cherry Tomatoes Pickled Ginger, Wasabi, Soy Sauce, Unagi Sauce | G Pumpkin Seeds, Feta Cheese, Cotija Cheese | D $58 PER PERSON Salad Jars Beets, Goat Cheese, Walnuts | D | V CEVICHE AND CRUDOS Burnt Carrot, Farro, Greek Yogurt, Grapes | D | G | V Chefs to prepare made to order Ceviche Watermelon, Raspberry, Jicama, Mint | VG Shrimp Aguachile | SF Lobster, Passion Fruit | SF A la Parilla Baja Tuna, Plum Aguachile, Gilled Avocado Chef to Grill mini Vegetable Skewers Local Bass, Lime, Cilantro Cauliflower, Shishito Peppers Charred Octopus Vera Cruz | SF | D Mushrooms, Baby Zucchini, Asparagus, Corn Roasted Beet Agua Chile | VG Unagi Sauce, Chimichurri, Veracruz Sauce, , Chipotle Aioli | G | N Bags of Tortilla Chips, Tostadas, Limes $40 PER PERSON $42 PER PERSON

AL PASTOR STATION From our traditional street cart Traditional Spit Roasted , Pork Seasoned Al Guajillo Corn Tortillas, Pineapple, Cilantro, Onions Salsa Tatamada, Salsa Verde, Habanero $42 PER PERSON

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT Hors d’oeuvre Reception HORS D’OEUVRE RECEPTION

All hors d’oeuvres are tray passed. We require a minimum of 25 pieces of each.

COLD HORS D’OEUVRES COLD HORS D’OEUVRES

Tuna Tartare, Avocado, Lemon Purée, Puffed Rice | G | D Mini Crab Cakes, Herb Rémoulade | G | D | SF

Lobster Passion Fruit Crudo | SF Shrimp Empanadas, Guajillo Purée | G | D | SF

Avocado and Caviar Taco | D Fish and Chips | G | D | SF

Jurel Sashimi, Coconut, Pickled Pineapple, Serrano Lobster Arancini, Saffron Aïoli | G | D | SF

Cocktail de Camarón | SF Miniature Beef “Wellington” Horseradish Aioli | G | D Mini Baja Lobster Roll, Aioli | SF | D | G Mini Pork Taco al Pastor, Grilled Pineapple

Baja California Veggie Maki Roll | V Chicken and Iberico Ham Croquettes | G | D

Wagyu Beef Tataki, Truffle Ponzu, Scallions | G Chicken , Black Bean, Asadero Cheese, Pickled Onion | D

Foie Gras, Hibiscus, Kiwi Marmalade | G Elote Corn Fritter, Cotija, Garlic Cream | G | D | V

Prosciutto, Local Papaya, Basil Black Bean-Queso Chihuahua Empanadas | G | D | V

Nopal, Mango Ceviche | VG Chistora Sausage in a Blanket, Puff Pastry, Savora Mustard | G | D

Charred Avocado Taco, Black Bean | VG Queso Fundido Tartlets, Blue Corn Tortilla | D

Jicama Aguachile, Pitaya Jam | VG Short Rib Barbacoa , Salsas Tormenta

$9 EACH Duck Carnitas Sope, Chile Mole | G $9 EACH

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT Plated Dinners PLATED DINNERS

All our plated dinners are served with a selection of two Montage home-made breads, and organic butter

MENU OPTIONS

Prices are based on a three-course menu. An additional $10 per person for duo appetizers and desserts. An additional $25 per person for duo main courses. An additional $25 per person for a four-course menu.

TABLESIDE CHOICE OF ENTRÉE

Maximum 100 guests. We recommend to set two appetizers prior a four-course dinner menu. Pricing will be based on highest priced entrée. A $30 per person surcharge will be added. Printed menus are offered.

PRE-SELECTED CHOICE OF ENTRÉES

Preselect up to three entrées at least 7 business days prior to your event. Pricing will be based on the highest priced entrée for all guests.

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 PLATED DINNERS

All our plated dinners are served with a selection of two Montage home-made breads, and organic butter

CHILLED APPETIZERS AND SALADS

Acapulco Style Shrimp Cocktail, Avocado, Orange, Cilantro | SF Tuna “Niçoise” Olive Crumble, Artichokes, Quail Eggs, Eggplant Purée Grilled Asparagus, Crispy Poached Egg, Speck Ham, Frisée, Banyuls Vinaigrette | D | V | G BAJA Caesar, Pomegranate, Corn, Pepitas, Aged Manchego, Smokey Caesar Dressing | D | V Roasted Beets Aguachile, Citrus, Grapes, Crispy Quinoa, Arugula, Cilantro Yogurt | D | V Belfiore Buratta, Smoked Tomato Jam, Grilled Squash, Pistachio Crumble | D | V | N

HOT APPETIZERS

Baked Chocolata Clams, Chorizo Bread Crumbs, Lemon Butter | SF | G | D Sweet Corn Risotto, Shaved Asparagus, Organicos de la Baja Ricotta | V | D Swiss Chard Poblano Tamal, Poblano Foam, Spiced Pepitas, Cotija Cheese | G | D Potato Gnocchi, Baja Lobster, Spring Onions, Truffle Mushroom Cream | SF | G | D Braised Short Ribs and Foie Gras Empanada, Pipian Sauce, Salsa Verde | G | D

SOUPS

Roasted Corn Bisque, Chili Cornbread, Truffle Popcorn | V | D Black Bean el Opozole, Whipped Sour Cream, Guajillo Chile, Wild Cilantro | V | D Classic , Crispy Tortilla, Avocado, Cabbage, Radish, Cotija Cheese | V | D Lobster Soup, Potatoes, Fennel, Artichokes, Levain Crostini | G | SF

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 PLATED DINNERS

All our plated dinners are served with a selection of two Montage home-made breads, and organic butter

SEAFOOD ENTRÉES MEAT AND CHICKEN ENTRÉES

Seared Diver Scallops Honey Glazed Lamb Loin Corn Purée, Grilled Avocado Gigante Beans, Lamb Sausage Chorizo Vinaigrette Smoked Carrot Purée, Apricot Preserve $138 PER PERSON $148 PER PERSON SF | D D

Local Totoaba Meunière Prime Beef Tenderloin Truffle Potato Croquettes Gruyère Cheese and Thyme Potato Gratin Asparagus-Artichokes Fricassée Wild Mushrooms, Cabernet Jus $125 PER PERSON $136 PER PERSON G | D G | D

Baked Local Sea Bass Achiote 48 Hour Braised Beef Short Rib Black Bean Purée Chile Mole, Cauliflower Pineapple-Cilantro Relish Carrot Escabeche, Fondant Potatoes $128 PER PERSON $132 PER PERSON D G | D | N

Halibut, Shrimp and Scallops “A la Talla” Miraflores Farms Chicken Pumpkin-Chile Tamal Potato Purée, Haricot Vert, Roasted Beets Braised Greens, Smoked Lime Butter Tomato Jam, Rosemary Jus $140 PER PERSON $121 PER PERSON SF | D D

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 PLATED DINNERS

All our plated dinners are served with a selection of two Montage home-made breads, and organic butter

VEGETARIAN ENTRÉES DESSERTS

Mole Vegetariano Texturas de Chocolate Wood Roasted Vegetables and Five Layers Chocolate Cake Local Mushrooms, Mole Negro Chocolate Sorbet, Cocoa Tuiles esame, Pickled Onion $85 PER PERSON Banana Chocolate Caramel G | D | V Chocolate Dome, Roasted Banana Crémeux Caramel, Banana Ice Cream Ricotta Agnolotti Swiss Chard Corn Ragout, Tomato Jam Piña Colada Pine Nuts Coconut Mousse, Dark Chocolate Shell, Lime $85 PER PERSON Scented Pineapple, Coconut Sorbet G | D | N | V Strawberries and Cream Butternut Tamal Strawberry Ice Cream, White Chocolate Butternut Squash Purée Meringue, Todos Santos Strawberries Chayote Squash, Black Garlic, Purslane Café con Leche $85 PER PERSON Coffee Mousse V | D Espresso Sponge Cake Coffee Crisps Roasted Beet ¨Au Poivre ¨ Milk Ice Cream Spinach, Celery Root, Apple G | D | N Pickled Mustard $85 PER PERSON V | G

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 PLATED DINNERS | FAMILY STYLE

All our plated dinners are served with a selection of two Montage home-made breads, and organic butter A three-course dinner presented on serving platters for guests to share family-style. We recommend tables of six. Mexican Home Cooking $165 PER PERSON

PRE-SET APPETIZERS ENTRÉES DESSERTS

Baskets of House-Made Breads, Jalapeño Corn Oaxacan Chicken Mole | G | D | N Tres Leche Cake

Muffins, Tostadas, Guajillo Butter Grilled Arrachera Steak, Ranchera Style Mexican Vanilla Flan

Individual Serving of Traditional Tortilla Soup | V Arroz con Leche Chihuahua Cheese Empanada | D Little Gem Greens, Poblano, Mango, Pepitas, Buñuelos, Piloncillo-Orange Sauce Mexican Red Rice | VG

Citrus-Jalapeño Dressing | V Illy Coffee, Decaffeinated Coffee | VG Corn and Black Bean Salad | V Palais Des Thés Tea Selection Warm Corn Tortillas Grilled Peppers, Panela Cheese, Cilantro-Lime Green Avocado Salsa Vinaigrette | V | D Tatemada Salsa Matcha Sea of Cortez Seafood Ceviche, Lime, Cilantro

Radishes, Avocado Crema | SF

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT Dinner DINNER Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

FROM THE GRILL For parties under 25 guests, please choose three selections Mexican Seafood Grill from the entrée course $190 PER PERSON Adobo Lobster Tails | D | SF Ancho Chili Rubbed Skirt Steak Spicy Chistorra Sausage Baja Octopus | SF Local Catch Montage Bread Selection, Jalapeño Corn Muffins Guajillo Butter | G | D

SAUCES Chimichurri, Flavored Mustards, Salsa Verde, Salsa Tatemada SOUP Baja Shrimp Shooters, Poblano Chile Oil | SF

SIDES Roasted Squash, Cambray Onions, Herb Oil | VG COLD SELECTIONS Arroz Verde | V Jumbo Sea of Cortez Shrimp and Pacific Oysters on Ice | SF | V Served with Cocktail Sauce, Lemon Rémoulade, Mignonette Warm tortillas Local Farm Greens, Beets, Orange, Jicama Tangerine-Chile Vinaigrette | N | VG Crab and Potato Flautas, Garlic Aioli | SF | D DESSSERTS Ahi Tuna Tostadas Citrus Sweets Selection of Mini Desserts Celebrating the Flavors of Mexico´s Citrus Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection G | D | N

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 DINNER Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

Mediterranean Coast $182 PER PERSON

BREADS AND MEZZE CHEF CARVING Rosemary Focaccia, Sea Salt Bread Sticks Lavender Honey Glazed Rack of Lamb Grilled Pita, Crispy Lavosh | G Mustard Jus

Arugula Pesto-Red Pepper Hummus, Babaganoush Herb Goat Cheese, Olive Jars | V | D SIDES Crispy Garlic Polenta Fries | D Basil Provencal Ratatouille | VG COLD SELECTIONS Roasted Cauliflower, Grapes, Marcona Almonds Prosciutto, Melon, Aged Balsamic Vinegar Caper Herb Vinaigrette | VG | N Baja Greek Salad | V | D Mini Tuna Niçoise Salad Grilled Asparagus, Romesco, Béarnaise Aioli | V | D Shots of Chilled Tomato Gazpacho | VG DESSSERTS Lemon Meringue Tart Tiramisu ENTRÉES Chocolate Pot de Crème, Candied Almond Charred Octopus, Papas Bravas, Merguez Sausage, Herb Relish | SF Orange-Pistachio Financiers Pan Seared Sea Bass and Cortez Shrimp, Confit Fennel Plum and Berry Crostata, Whipped Mascarpone | SF Roasted Tomato, Bouillabaisse Jus | G | D | N Red Wine Braised Beef Cheek’s, Chickpeas, Carrots, Wild Mushrooms | D Cavatelli, Pesto Genovese, Artichokes, Fava Beans, Parmesan | G | D | V

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 DINNER

Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

SIDES Taste Of The South Corn Hush Puppies, Spicy Rémoulade | G | D Baked Macaroni and Cheese | G | D Bourbon Baked Beans $172 PER PERSON | V | D Charred Green Beans, Garlic Butter | V | D

Cheddar Biscuit, Jalapeño Corn Bread, Country Bread Honey Butter | G | D | N SAUCES AND ACCOMPANIMENTS Bread and Butter Pickles Pickled Jalapeños COLD SELECTIONS Jack Daniels BBQ Sauce Cabbage Slaw, Cider Vinegar, Poppy Seeds | V Carolina BBQ Sauce “Baked Potato” Salad, Smoked Bacon, Sour Cream, Scallions | D Watermelon, Tomato, Pickled Onion, Pecans, Basil | VG | N Deviled Eggs, Dijon and Scallions DESSERTS Cured Country Ham, Pimento Cheese, Habanero Jam | D Apple Pie Strawberry Short Cake WOOD FIRE GRILL Bourbon Pecan Pie Smoked Wagyu Beef Brisket Hummingbird Cake St-Louis Baby Back Ribs Warm Chocolate Bread Pudding, Butterscotch Ice Cream Grilled Local Sausages G | D | N Jerk Chicken Old Bay BBQ Prawns | SF | D Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 DINNER

Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

Cocina Mexicana $172 PER PERSON GRILL STATION Grilled Corn Skewer, Chipotle Crema, Cotija, Chili Spices | D Jalapeño Corn Muffins, Bolilos, Guajillo Butter Guacamole, Pico de Gallo, Totopos CARVING STATION Slow Roasted Pork “Al Pastor” COLD Warm Corn Tortillas, Red Onion, Grilled Pineapple Baja Caesar, Cotija Cheese, Pepitas | V | D Cilantro, Lime, Salsa Verde, Salsa Tatemada, Habanero Salsa Cocktail de Camarón, Acapulco Style | SF Roasted Beets, Citrus, Mint, Crispy Quinoa | VG Nopal Cactus, Mango, Cherry Tomato, Cucumber | VG DESSERTS

A Mexican Flan HOT Tres Leches Cake Chihuahua Cheese and Potato Tacos Dorados | D Chocolate Cake Char-Grilled Chicken Adobo Mango Tarts Local Seabass “A la Talla” Roasted Baby Squash | D Dulce de Leche Alfajores Chipotle Marinated Skirt Steak G | D | N Poblano Chili Tamal | V | D Arroz Mexicano | V Illy Coffee, Decaffeinated Coffee, Palais Des Thés Tea Selection

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BACK TO CONTENT Afterglow Late Night Snacks AFTERGLOW / LATE NIGHT SNACKS

Chef is required at $250 for two hours, $75 per additional hour. We recommend one chef per 50 guests.

CHOOSE ONE OPTION $34 PER PERSON CHOOSE TWO OPTIONS $50 PER PERSON

PORK AL PASTOR TACOS BACON WRAPPED HOT DOGS Roasted Pineapple, Onions, Cilantro, Corn Tortillas, Salsas With all the “Fixings” | G

BACON CHEESEBURGER SLIDERS TATER TOT “NACHOS” Aged Cheddar, Caramelized Onions, Habanero Ketchup | G | D Chihuahua Cheese Sauce, Pickled Jalapeños, Pico de Gallo | G

BAJA BREAKFAST BURRITO SEA SALT BAKED PRETZEL Egg, Chorizo, Poblano Peppers, Black Bean, Salsa Tatemada | G | D Cheese Fondue, Garlic Butter, Assorted Mustards | G | D

FRIED CHICKEN AND WAFFLES HOUSE MADE DONUTS Maple Syrup Butter, Valentina Hot Sauce | G | D Assorted Glazes and Toppings | G | D

SIZZLIN’ HOT BUFFALO WINGS Blue Cheese Dressing | G | D

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 BANQUET EVENT INFORMATION

YOUR EVENT Our Catering & Conference Services Managers want to help you create a memorable experience for all of your guests. They are able to coordinate special linens, centerpieces, decor, entertainment and other items that can make the event spectacular. If you wish to use a vendor other than our recommendations, please consult the “Vendor Policies and Code of Conduct.”

DECORATIONS Decorations or displays brought into the hotel must be approved prior to arrival at the resort. All decorations and displays must be in compliance with the local building codes and meet the approval of the Director of Catering & Conference Services. To keep our public areas, including meeting rooms, in the best condition for you and all future guests, items may not be attached to a ny wall, floor, window, ceiling, or other object (including chandeliers and wall sconces) without prior approval. Nails and staples are not permitted to be used for hanging any items in the resort.

GUARANTEE It is necessary to inform your Catering or Conference Services Manager of the exact number of guests for your event(s), by 12:00 noon, three (3) business days prior to the event(s). This will be considered a guarantee for which you will be charged, even if fewer guests are in attendance. If guarantee of attendance is not provided, the estimated attendance on Banquet Event Order will become the guarantee. For events less than 300 guests, the resort will prepare for 5% over the guaranteed number of guests.

ALCOHOLIC BEVERAGES AND SMOKING Montage Los Cabos takes the Mexican laws and regulations for the sale and service of all alcoholic beverages very seriously. If you would like to better understand any of the laws, please let us know and our Beverage Manager can ensure that your event is in compliance with these regulations. The state of B.C.S. requires that the interior of the resort be smoke free. The resort has designated outdoor areas those guests that do smoke.

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 LABOR FEES AND OTHER CHARGES

SERVICE CHARGE An eighteen percent (18%) service charge and applicable taxes (currently 16%) will be added to all food and beverage charges.

MINIMUMS GUARANTEES A minimum of (20) guests are required for breakfast, breaks, lunch and dinner. Functions for less than the minimum guests will incur a $250 service fee. Please see each individual meal period for more information.

TASTINGS At Montage Los Cabos, we are delighted to offer menu tastings for events with a minimum of 25 guests. Tastings should be scheduled at least two months before your event and are available only for plated dinners. Your Wedding/Catering Manager will guide you during the tasting and our Chef will present and oversee the tasting personally to answer any questions.

Price per person $190usd plus gratuity and applicable tax and includes your selection of Four reception hors d’oeuvres, Four Appetizers, Three Main Entrées and Three Desserts.

One actual size display plate will be presented in the center for each selection and smaller presentations for each guest to taste.

PARKING Valet parking for special events is available for all your guests at $10.00 per vehicle for the day. If you would like to host the parking for your guests, these charges can be applied on your master account. Please note that self-parking is not available at the resort.

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OTHER LABOR CHARGES SERVICE STANDARD RECOMMENDATIONS

Bartender $250.00 per bartender for the first (3) hours One chef, carver or chef attendant for every (50) guests $75.00 each additional hour One omelette attendant for every (30) guests Overnight Service $100.00 per hour for bartender, server, banquet captain Two specialty sushi chefs for every (50) guests after 12:00am One wine sommelier for every (50) guests Cash Bar Cashier $250.00 per cashier for the first (3) hours One bartender for every (50) guests for hosted bars $75.00 each additional hour One bartender and one cashier for every (50) guests, cash bar Chef Carver $250.00 per carver for the first (2) hours $75.00 each additional hour Additional labor can be provided if requested in advance of the function – Additional fees will apply. Chef $250.00 per attendant for the first (2) hours $75.00 each additional hour ATTENDANTS Attendant $75.00 per attendant per hour We recognize that safety is a team effort. As a result, we have implemented important new safety procedures Specialty Sushi Chef $350.00 per sushi chef per hour, minimum of two hours and guidelines.

Wine Sommelier $400.00 per sommelier for the first (3) hours All buffets will be attendant by a server, an onetime fee of $500 USD plus tax will be added to all buffet ser- Security Officer $80.00 per hour with a four-hour minimum vices for every 50 guests.

G CONTAINS GLUTEN D CONTAINS DAIRY N CONTAINS NUTS V VEGETARIAN VG VEGAN SF SHELLFISH BANQUET MENUS | 2020 Carretera Transpeninsular Km. 12.5, Bahía Santa María Cabo San Lucas, B.C.S., C.p. 23450, México US +1 (800) 772-2226 MX +52 624 163 2000 [email protected]

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