Jw Banquets & Events Catering Menu

JW BANQUETS & EVENTS CATERING MENU

JW Marriott Edmonton ICE District

10344 102 Street

Edmonton Alberta Canada T5J 0K9

780.784.7950

1 BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

KIRAN PATNAM (Executive Chef)

Executive Chef: Kiran Patnam Recognitions As a global Artisan council member for Marriott international, Chef Won Beat Bobby Flay reality cooking competition in 2018 Kiran Patnam brings a variety of fresh ideas and modern twists to his Hosted weekly live TV series “Sunday Brunch” – Baltimore new home kitchen at the JW Marriott Edmonton ICE District. His Honored to Cook at James Beard house - New York City in 2016 passion for cooking is comfort cuisine that he infuses with Won Gold Medal, Nestle Culinary Competition – USA in 2012 modernized creativity. Keeping with the trends, he creates Silver medal in National Chef Competition hosted by Indian innovative menus which he accents with seasonal flavors and local culinary Forum –Delhi, India 2008 ingredients. Giving Back Career Outside of the work, Kiran works with local charity organizations Chef Kiran Patnam carries 14 years of culinary knowledge, in a such as the Children Miracle Network. variety of cooking techniques that infuse his take on modern culinary art to couple visual presentation and comfort flavors together. He Passion has tenured at several different Marriott properties and brands Apart from cooking, Kiran likes painting, travelling and he is huge across Asia and the United States including: Ritz-Carlton, JW fan of cricket and was the captain of his college team. Marriott, and Gaylord, expanding his skill and refining his quality of service for our guests.

Education Bachelor’s degree in Catering Technology and Culinary Arts from Culinary Academy of India. Culinary Expertise: Western, Indian and Japanese

2 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

BREAK FA ST

4 © 2019- Marriott International. All rights reserved. BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

PLATED BREAKFAST

BREAKFAST FRITTATA | 32 per person SCRAMBLED EGGS | 36 per person Squash spinach & mushrooms Scrambled eggs, cheddar cheese, ham, mushrooms & spinach Smoked Bacon, chicken apple sausage (GF) Applewood-smoked bacon (GF), chicken apple sausage (GF) Herb roasted red bliss potatoes, vidalia onions, blistered tomatoes (GF) Herb roasted red bliss potatoes, vidalia onions, blistered tomatoes (GF)

QUINOA BREAKFAST BOWL | 34 per person (VG,GF,DF) ALL PLATED BREAKFAST WILL INCLUDE: Blistered tomatoes, sautéed kale, boiled eggs, avocado, toasted cashew nuts Fresh orange juice Assorted pastries, butter & preserves Fresh fruit cups Regular & decaffeinated illy® coffee, selection of traditional & herbal teas

5 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

CONTINENTAL BREAKFAST

OPENING ACT | 32 per person

Bakery basket Butter croissants, muffins, Danishes

Sliced fruit display Berries, melons, papaya & citrus

Granola station Toasted oats, wheat flakes, honey nut granola, puffed wheat Seeds-sunflower, flax, pumpkin Fruits-apricot, cranberry, fig Milk-soy, almond, whole, 2% Yogurt-Greek, low-fat, strawberry

Steel cut oatmeal station Brown sugar, honey, cinnamon, granola, banana chips, toasted almonds, raisins, cranberries

Hard boiled cage-free eggs

Continental breakfasts are for a minimum of 25 guests. For groups less than 25 guests, All continental breakfasts include chilled fresh juices, butter & preserves, a $7 surcharge per person will be applied to the published menu price regular & decaffeinated illy® coffee, selection of traditional & herbal teas 6 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

BREAKFAST TABLE

SET THE STAGE | 34 per person ALLEGRO | 38 per person

Bakery basket Sliced fruit display Steel cut oatmeal station Butter croissants, muffins, Danishes Berries, melons, papaya & citrus Brown sugar, honey, cinnamon, granola, banana chips, Toasted almonds, raisins, cranberries Sliced fruit display Revitalizing juices (choose one) Berries, melons, papaya & citrus Balancing beets HOT DISHES Pineapple, carrot, beet, ginger, basil Egg white frittata with wild mushrooms & spinach (GF, VG, DF) Steel cut oatmeal station Immunity Brown sugar, honey, cinnamon, granola, banana chips, Apple, ginger, lemon Herb roasted red bliss potatoes, vidalia onions, Toasted almonds, raisins, cranberries Blistered tomatoes (GF) Signature smoothies (choose one) Chicken apple sausage (GF) HOT DISHES Energy elixir Cage-free scrambled eggs (GF, VG) Pineapple, cucumber, spinach, avocado, coconut water Applewood-smoked bacon (GF) Herb roasted red bliss potatoes, vidalia onions, blistered tomatoes (GF) Antioxidant blend Chicken apple sausage (GF) Apple, beet juice, berries, banana, coconut water Applewood-smoked bacon (GF) Granola station Toasted oats, wheat flakes, honey nut granola, puffed wheat Seeds-sunflower, flax, pumpkin Fruits-apricot, cranberry, fig Milk-soy, almond, whole, 2% Yogurt-Greek, low-fat, strawberry

Breakfast tables are for a minimum of 25 guests. For groups less than 25 guests, a $7 All breakfast tables include chilled fresh juices, butter & preserves, surcharge per person will be applied to the published menu price regular & decaffeinated illy® coffee, selection of traditional & herbal teas 7 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

BREAKFAST TABLE

ENCORE | 42 per person

Bakery basket Steel cut oatmeal station Butter croissants, muffins, Danishes Brown sugar, honey, cinnamon, granola, banana chips, Toasted almonds, raisins, cranberries Sliced fruit display Berries, melons, papaya & citrus HOT DISHES Cage-free scrambled eggs (GF, VG) Individually crafted Greek yogurt parfait Egg white frittata with wild mushrooms & spinach (GF, VG, DF) Seasonal berries, honey, pistachio granola crust Herb roasted red bliss potatoes, vidalia onions, blistered tomatoes (GF) Granola station Chicken apple sausage (GF) Toasted oats, wheat flakes, honey nut granola, puffed wheat Applewood-smoked bacon (GF) Seeds-sunflower, flax, pumpkin Fruits-apricot, cranberry, fig Milk-soy, almond, whole, 2% Yogurt-Greek, low-fat, strawberry

Breakfast tables are for a minimum of 25 guests. For groups less than 25 guests, a $7 All breakfast tables include chilled fresh juices, butter & preserves, surcharge per person will be applied to the published menu price regular & decaffeinated illy® coffee, selection of traditional & herbal teas 8 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

ENHANCEMENTS With any selected breakfast, you can select from the following enhancement.

BREAKFAST EGG SANDWICH | 78 per dozen EGG WHITE FRITATTA | 7 per person

One protein Wild mushroom & spinach Applewood-smoked bacon, black forest ham, Roasted turkey or vegan sausage One cheese Fontina, cheddar, American ORGANIC HARD-BOILED EGGS | 3 per person Served on croissant

INDIVIDUALLY CRAFTED GREEK YOGURT | 55 per dozen Seasonal berries, honey, pistachio granola crust

9 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

STATIONED ENHANCEMENTS CHEF ATTENDED | based on 2 hours of service (per 75 guests)

EGGS YOUR WAY | 20 per person FRUIT SMOOTHIE STATION (choose two) | 14 per person Cage-free whole eggs/egg whites Scrambled, fried, omelet Revitalizing Juices Balancing Beets Proteins Pineapple, carrot, beet, ginger, basil Applewood-smoked bacon (GF), black forest ham, chicken apple sausage (GF), roasted turkey Immunity Apple, ginger, lemon Cheese Mozzarella, gruyère, pepper jack, cheddar Signature Smoothies Vegetables Energy Elixir Mushrooms, tomato, asparagus, broccoli, spinach, Pineapple, cucumber, spinach, lime, avocado, onion, bell peppers coconut water Antioxidant Blend Apple, beet juice, berries, banana, coconut water

10 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

INTERMISSION

11 © 2019- Marriott International. All rights reserved. BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

THEMED INTERMISSIONS

ENSEMBLE | 22 per person SAVOURY | 22 per person

Chocolate dipped biscotti Alberta beef jerky Two bite cupcakes Smoked almonds Mango cake Kettle chips with caramelized onion dip Cake pops Trail mix White cheddar popcorn

SUNRISE | 22 per person HARMONY | 22 per person Butter croissant, fruit Danish, blueberry muffins Individual crafted fruit cups with mango coulis, Individual crafted fruit cups with sliced melons, berries, coconut flakes & mint mango coulis, toasted coconut, micro mint Individual Greek yogurt parfaits with seasonal berries, Individual crafted Greek yogurt parfaits with honey pistachio granola crust seasonal berries, honey pistachio granola crust Seasonal berry smoothie shooters Quinoa & coconut oatmeal with strawberries

All themed intermissions includes regular & decaffeinated illy® coffee, selection of traditional & herbal teas 12 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

THEMED INTERMISSIONS

DONUT SHOP | 24 per person TOP SHELF | 18 per person

Assorted donuts to includes: Chocolate chip, peanut butter, white chocolate macadamia nut cookies Chocolate, maple, plain Chilled milk (whole, 2%, chocolate, strawberry) Chilled milk (whole, 2%, chocolate, strawberry) FROMAGERIE | 22 per person POWER PLAY | 22 per person Three types of artisanal cheese, preserved walnuts, Signature smoothie shooters crackers, grapes & raspberries Energy elixir Pineapple, cucumber, spinach, lime, avocado, coconut water ASIAN STEAM BASKET | 22 per person Antioxidant blend Apple, beet juice, berries, banana, coconut water Steamed pot stickers Mushroom, chicken, pork FARMERS FIELD | 18 per person Accompaniments Sweet chili, hot mustard, soy sauce Market style crudité, cucumbers, broccoli, heirloom carrots, ranch, kale & artichoke dip, red peppers & chickpea hummus

TWO SCOOPS | 28 per person

Salted caramel ice cream & strawberry ice cream, scooped to order Toppings include: Sliced strawberry, chocolate & caramel sauce, cookie crumbles, chopped peanuts & whipped cream All themed intermissions includes regular & decaffeinated illy® coffee, selection of traditional & herbal teas 13 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

A LA CARTE ENHANCEMENTS

INDIVIDUAL FRUIT CUPS | 50 per dozen (VG, GF) BEVERAGES Sliced melons, berries, mango coulis, toasted coconut, micro mint Regular and decaffeinated illy® coffee, traditional and herbal teas | 6 per person ASSORTED BREAKFAST PASTRIES | 50 per dozen Chilled illy® ready to drink coffee | 7.50 per can (based on consumption) Butter croissants, custard Danish, chocolate croissants Assorted carafes of chilled juice | 5 per person FRESH BAKED WARM CHOCOLATE COOKIES | 50 per dozen Assorted regular and diet soft drinks | 5 per person (based on consumption) BAKED BROWNIES | 50 per dozen (GF) Assorted bottled juice | 5 per person (based on consumption) FRESH BAKED MUFFINS | 50 per dozen Non-alcoholic fruit punch | 85 per gallon (served approximately 35 glasses per gallon) Blueberry, raisin & banana SLICED BREAKFAST BREADS | 50 per dozen Still / sparkling water | 5 per person Banana, vanilla & chocolate INDIVIDUALLY CRAFTED GREEK YOGURT | 55 per dozen (VG) Seasonal berries, honey, pistachio granola crust WHITE CHOCOLATE CRANBERRY BARS | 50 per dozen (VG) PUFFED CEREAL BARS | 50 per dozen 14 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

LUNCH

15 © 2019- Marriott International. All rights reserved. BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

PLATED LUNCH All plated lunch are based on three-course. Please select a soup or salad, entrée & dessert

STARTERS (choose one) ENTREE (choose one) DESSERT (choose one)

SOUP Herb roasted bone-in chicken breast | 42 per person (GF) Chef Jose’s specialty - Tres leches Cream of mushroom (VG, GF) Parmesan risotto, sprouting broccoli, roasted chicken jus Vanilla sponge, 3 milk syrup, fresh berries Crème fraîche, chives Pan-seared striped bass | 42 per person Cake bites trio Tomato basil (VG) Potato au gratin, grilled broccolini, meyer lemon & mustard sauce Mascarpone, mango, chocolate Olive oil, organic basil, parmesan puffs Tandoori spiced Canadian salmon | 44 per person (GF) Chocolate truffle mousse Beef & barley Vegetable rice pulao, braised beans, roasted lemon Seasonal berries & chantilly crème Chopped chives Alberta AAA ribeye of beef | 48 per person (GF) Lemon lavender cheesecake Roasted marble potatoes, haricot verts, demi sauce Hazelnut crunch SALAD Heirloom tomato, burrata cheese (GF, VG) Braised Alberta beef short ribs | 46 per person (GF) Coffee tiramisu Watermelon, truffle balsamic vinaigrette, fine herbs Tomatoes, garlic whipped potatoes, braised heirloom carrots Mascarpone cream, cocoa sugar Hearts of romaine (VG) Rice bowl | 39 per person (GF, VG) Chef Kiran specialty - warm carrot pudding Shaved parmesan, garlic croutons, Caesar dressing Steamed brown rice, braised chickpeas & bell pepper ragù, Vanilla ice cream, pistachios avocado, toasted cashew nuts Mixed greens (GF, VG) Assorted baby greens, shaved carrots, watermelon radish, pears, goat cheese, sprouts, lemon vinaigrette Baby organic beet (GF, VG) Frisée, arugula, roasted pistachio, aged chèvre, orange segments, citrus vinaigrette Red oak & iceberg (GF) Cucumber, chickpeas, smoked double cut bacon, tomato & buttermilk dressing

All plated lunches includes bread & butter, regular & decaffeinated illy® coffee, selection of traditional & herbal teas 16 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

DRAFT YOUR FAVOURITES LUNCH TABLE Two entrée selections 55 per person | Three entrée selections 63 per person | Four entrée selections 70 per person

SOUP (choose one) MAIN COURSES (choose two, three, or four) ACCOMPANIMENTS (choose two)

Potato leek (GF, VG) Grilled Alberta AAA beef strip steak (GF) Quinoa & barley risotto (VG) Cream of mushroom (GF, VG) Balsamic red onions, herb demi Tomato bisque with parmesan croutons (VG) Vegetable rice pilaf (GF, VG) Lemon thyme marinated roasted bone-in Alberta beef barley (GF) Roasted fava beans & corn (GF, VG) Chicken quinoa chicken breast (GF) Green olives, preserved lemons, chicken jus Grilled broccolini with applewood-smoked bacon (GF) SALAD (choose two) Butter chicken (GF) Sautéed Brussel sprouts with pearl onions & Pickled shallots, fresno & cilantro roasted peanuts (GF, VG) Traditional Caesar Miso glazed pan seared black cod (GF) Roasted marble potatoes with caramelized Romaine lettuce, shaved parmesan, croutons, Caesar dressing Lemon caper sauce onions ragù (GF, VG) Baby greens salad (GF, VG) Alberta braised bison short ribs (GF) Assorted baby greens, carrots, watermelon radish, Balsamic glazed caramelized onions DESSERTS pears, goat cheese, sprouts with assorted dressings & oils Chef’s assorted selection of three mini desserts Fresh mozzarella & golden beets (GF) Balsamic glaze, arugula, roasted pistachios Quinoa & edamame with yuzu dressing (GF, V) Roasted squash, chop spinach, avocado with yuzu dressing Chickpea & mango (GF, V) Our table menus are crafted for groups of 25 guests or more. For groups Shaved carrots, baby greens with mango dressing less than 25 guests, a $7 surcharge per person will be applied to the Mint & watermelon (GF, VG) published menu price Feta cheese, arugula, balsamic glaze Lunch tables includes bread & butter, regular & decaffeinated illy® coffee, selection of traditional & herbal teas 17 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

LUNCH TABLE FARMERS GARDEN | 48 per person GOURMET SANDWICH LUNCH TABLE | 38 per person

SOUP SOUP Cream of mushroom, parmesan puffs (VG) Beef & barley or Tomato bisque, parmesan croutons (VG)

Lettuce field Lettuce field Arugula, spinach, endives, lollo rossa, mache, iceberg, romaine, frisée, sprouts Arugula, spinach, endives, lollo rossa, mache, iceberg, romaine, frisée, sprouts

Toppings Toppings Pistachios, roasted corn, edamame, orange segments, avocado, hardboiled eggs, Pistachios, roasted corn, edamame, orange segments, avocado, hardboiled eggs, shaved parmesan cheese, pears with goat cheese shaved parmesan cheese, pears with goat cheese

Dressings Dressings Ranch & blue cheese dressing Ranch & blue cheese dressing Lemon vinaigrette Lemon vinaigrette Olive oil & aged balsamic vinegar Olive oil & aged balsamic vinegar Fresh mozzarella & golden beets (GF, VG) Quinoa & edamame salad Balsamic glace, basil, cherry tomatoes Roasted butternut squash, chop spinach, avocado, cilantro lime vinaigrette WARM GOURMET SANDWICHES Protein selections (GF) Pesto on focaccia Marinated grilled shrimp, herb roasted chicken, grilled Alberta strip steak Caramelized onion, grilled tofu, roasted mushrooms, arugula Chicken Florentine Chef’s assorted selection of three mini desserts Gluten-free bread, pesto, tomatoes, spinach, provolone Sirloin of beef Gruyère cheese, caramelized onion, kaiser roll Lunch tables includes bread & butter, regular & decaffeinated illy® coffee, selection of traditional & herbal teas House made chips (VG)

Our table menus are crafted for groups of 25 guests or more. For groups less than Chef’s assorted selection of three mini desserts 25 guests, a $7 surcharge per person will be applied to the published menu price 18 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

SIGNATURE LUNCH TABLE

COCINA LATINA | 44 per person CUCINA ITALIANA | 42 per person

Tortilla soup (GF, VG) SOUP Crème fraîche, dice avocado, queso fresco, micro cilantro Tuscan bean (GF,VG) or Chicken minestrone soup Tomato & chickpea salad (GF, VG) Spinach & fraise (GF, VG) Cilantro lime vinaigrette Strawberry, pine nuts, goat cheese, cucumbers, tomato, Chop-chop iceberg salad (GF, DF) shaved parmesan cheese, lemon-oregano vinaigrette Black beans, tomato, roasted corn, corn tortilla strips, cotija cheese, Orzo salad (VG) avocado, thyme orange vinaigrette Olives, arugula, roasted red peppers, Italian dressing Mini soft flour & corn tortillas Guacamole, sour cream, pico de gallo, jalapeños, pepper jack cheese, salsa Smoked mozzarella & mushroom ravioli, pesto cream sauce (VG) Artichoke marinated roasted cod fish in garlic lime sauce (GF) Seared Atlantic salmon, sautéed spinach, tomato, caper beurre blanc (GF) Chicken mole (GF) Rosemary & citrus marinade roasted bone-in chicken breast, preserved lemons, chicken jus (GF) Chipotle spiced grilled flank steak, caramelized onions (GF) Black bean pinto rice (GF, VG) Sautéed squash with toasted walnuts (GF, VG) Parmesan risotto, Tuscan kale & mushrooms (GF, VG) Dessert Mini tres leches Dessert Cannoli Churros Tiramisu cups Cinnamon sugar & chocolate sauce Cheesecake Vanilla & caramel flan (GF)

Our table menus are crafted for groups of 25 guests or more. For groups less than Lunch tables includes bread & butter, regular & decaffeinated illy® 25 guests, a $7 surcharge per person will be applied to the published menu price coffee, selection of traditional & herbal teas 19 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

SIGNATURE LUNCH TABLE

WILD ROSE | 48 per person SOUTH ASIAN TABLE | 52 per person

SOUP Mix greens (GF, VG) Beef & barley or Cream of mushroom, crème fraîche & chives (GF, VG) Assorted greens, roasted corn, garbanzo beans, tomato, cucumber, cilantro lime dressing Dahi vada Organic quinoa salad (GF, VG) Lentil fritters in yogurt & mint sauce Dry cherries, roasted squash, fava beans, cilantro lime vinaigrette Assorted mixed greens (GF, VG) Chicken tikka masala Candied pine nuts, pistachios, roasted corn, edamame, garbanzo beans, Indian spiced chicken cooked in tomato yogurt sauce avocado, hardboiled eggs, tomato, shaved parmesan cheese, Madras fish curry dried cranberries, farmers garden dressing Snappy fish braised in coconut & tamarind sauce

Braised bison short ribs (GF) Lamb masala With caramelized onions & demi-glace This is a classic Indian dish cooked in rich tomato, onion sauce Seared Pacific cod fish (GF) Kadai paneer Lemon caper relish Indian cottage cheese cooked with bell peppers & spices Slow roasted bone-in chicken breast (GF) Vegetable biryani Herb au jus, Swiss chard Basmati rice flavored with exotic spices, such as saffron, layered with vegetables

Roasted Brussel sprouts with double cut smoked bacon (GF) Breads Naan, paratha, papadum Braised Alberta barley risotto with roasted wild mushrooms (VG)

Dessert Dessert Chef’s selection of mini desserts Gulab jamun Rasmalai

Our table menus are crafted for groups of 25 guests or more. For groups less than Lunch tables includes bread & butter, regular & decaffeinated illy® 25 guests, a $7 surcharge per person will be applied to the published menu price coffee, selection of traditional & herbal teas 20 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

BREAK AWAY All Boxed Lunches are Served with Fruit cup, Potato Chips, Soft Drink & Bottle Water

SALAD (choose one) SANDWICH (choose one) DESSERT (choose one)

Cucumber & cherry tomato salad with Herb roasted chicken served on herb sourdough | 40 each Cranberry white chocolate cookie bar yogurt mint dressing (GF, VG) Smoked bacon, lettuce, tomato, honey mustard Lemon streusel bar Orzo pasta salad, olives & parmesan cheese (VG) Roasted turkey breast served on focaccia bread | 40 each Arugula, tomato, caramelized onion, cheddar cheese, cranberry aioli Chocolate chunk cookie Roasted potato salad with whole grain mustard dressing (GF, VG) Roast beef served on focaccia bread | 40 each Mizuna, tomato, mustard spread, cheddar cheese

Garden grilled vegetables served on wheat bread | 36 each (VG) Asparagus, zucchini, onion, Portobello, buffalo mozzarella

Our table menus are crafted for groups of 25 guests or more. For groups less than 25 guests, a $7 surcharge per person will be applied to the published menu price 21 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

RECEPTION

22 © 2019- Marriott International. All rights reserved. BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

COLD HORS D’OEUVRES | 55 per dozen HOT HORS D’OEUVRES | 55 per dozen Minimum 4 dozen per item Minimum 4 dozen per item

Rice cracker (GF) Foie gras sable Risotto croquettes (VG) Pickled cucumber & Hamachi Strawberry preserve Spicy tomato remoulade Endive lettuce with king crab (GF) Pani puri (VG) Spinach & parmesan stuffed crimini mushrooms (GF, VG) Finger lime caviar Tomato water jelly, braised garbanzo, Prawn dumplings micro cilantro Roasted fingerling potato (GF) Thai red curry emulsion Crème fraîche & beluga caviar Papdi chaat (VG) Braised Alberta beef short rib & potato croquette Saffron potato & tamarind sauce Black truffle deviled eggs (GF, VG) Smoked tomato aioli Chicken salad (GF) Watermelon & bocconcini (GF, VG) Chili chicken Endive leaves, pickled onions & green apples Basil sugar & balsamic Green onions & crème fresh in pastry cones Spicy tuna roll Braised eggplant, chick pea, potato, mint (V) Crispy onions, wasabi aioli Samosa Avocado sushi roll (VG) Tamarind preserve, garbanzo crumbles (VG) Pickled ginger Chorizo black bean empanada Crab cakes Avocado Crème, chives 23 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

DISPLAY

ASSORTED SUSHI | 34 per person FROMAGERIE | 24 per person GARDEN JARS | 7 per jar

Nigiri Three kinds of Alberta wood aged cheeses Caesar (VG) Tuna, salmon, BBQ eel Candied mixed nuts, lavender honey, grapes, fruit preserves, crackers Romaine hearts, brioche croutons, Rolls parmesan dressing Shrimp tempura, spicy tuna, crab with avocado, vegetable Greens (GF, VG) Mixed greens, cucumber, feta cheese, grape Accompaniments CHARCUTERIE DISPLAY | 24 per person tomato, pear, salt roasted beets, arugula, yogurt Pickled ginger, wasabi, soy sauce dressing & Sherry vinaigrette Meats Salami, ham, capicola Chopped iceberg Accompaniments Baby iceberg lettuce, bacon, campari tomato, Marinated artichokes, pickled peppers & pearl onions arugula, grapes, Maytag blue dressing

24 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

DISPLAY

ASIAN STEAM BASKET | 22 per person COPPER POTS | 24 per person

Steamed pot stickers Vegetable pakora (VG) Mushroom, chicken, pork Tandoori salmon (GF) Accompaniments Sweet chili, hot mustard, soy sauce Chicken tikka(GF)

Accompaniments Tamarind chutney, mint chutney, yogurt raita TAQUERIA | 24 per person

Al pastor chicken (GF) Beef Baracoa (GF) Chipotle spiced roasted shrimp (GF) Accompaniments Guacamole, pico de gallo, salsa roja, salsa verde, cotija, radish, corn & flour tortilla

25 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

CHEF ON SHOW Minimum 25 dozen per station

BRAISED ALBERTA SHORT RIBS | 28 per person AWARD WINNING DISH

Parmesan polenta, roasted mushrooms, parmesan cheese SIGNATURE BUTTER CHICKEN | 26 per person

Chef Kiran Patnam prepared this dish at Beat Bobby Flay INDIAN STREET CHAAT | 28 per person (VG) culinary competition and won.

Indian street appetizers made to order, topped with mint & sweet yogurt Indian bread, pickled shallots, Fresno chili, cucumber raita

HEIRLOOM TOMATO & BURRATA CHEESE TABLE | 26 per person (GF, VG)

Heirloom tomatoes, Italian burrata, fresh basil, compressed watermelon, assorted sea salts, olive oil, balsamic glaze

Signature Alberta Bowl | 32 per person

Quinoa & lentil bowl with braised short ribs. Includes sour cream, avocado & cashew nuts.

26 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

THE CARVERY Chef Attended | 25 person minimum per station

ALBERTA PRIME RIB OF BEEF | 28 per person MONTREAL SEASONED BEEF BRISKET | 28 per person

Yukon gold potato purée Polenta, demi-glace Horseradish cream, red wine sauce

HERB ROASTED ALBERTA AAA BEEF TENDERLOIN | 32 per person MAPLE-GLAZED HAM | 26 per person Mac & cheese with fontina cheese Cranberry coleslaw, collection of mustards, bourbon maple sauce Red wine sauce Dinner rolls

27 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

DINNER

28 © 2019- Marriott International. All rights reserved. BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

PLATED DINNER Menus are designed for a three-course dinner. Please select a starter, an entrée & a dessert. Additional cost may apply for additional starter course (noted on price)

ACT 1 (choose one)

SOUP SALAD Roasted vegetable & potato chowder (VG) Heirloom tomato & fresh mozzarella (GF, VG) Parmesan croutons Petite greens, watermelon, truffle shavings, white balsamic glaze

Beef & Barley Organic greens (GF, VG) Chopped chives Field greens, green apple, shaved carrots, watermelon radish, goat cheese, and sprouts, lemon vinaigrette

Butternut squash veloute (GF, VG) Caesar Toasted pumpkin seeds, chives Baby romaine, shaved parmesan, brioche croutons, Caesar dressing

Cream of mushroom (VG) Golden beet salad (GF) Herb croutons Citrus honey Greek yogurt, apples, braised fennel, baby kale, pistachio, and white balsamic

All plated dinners include bread & butter, regular & decaffeinated illy® coffee, selection of traditional & herbal teas 29 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

PLATED DINNER Menus are designed for a three-course dinner. Please select a starter, an entrée & a dessert. Additional cost may apply for additional starter course (noted on price)

ACT 2 (choose one)

Alberta AAA filet mignon au Poivre | 3 course 84 pp | 4 course 92 pp (GF) DUO ENTRÉE Three cheese gratin potatoes, roasted carrots, red wine demi-glace Alberta AAA filet of beef & butter-poached Canadian lobster | 3 course 104 pp | 4 course 110 pp Alberta AAA grilled strip steak | 3 course 80 pp | 4 course 86 pp (GF) Three cheese gratin potatoes, roasted seasonal vegetables, cherry red wine demi-glace Fingerling potato hash, Brussel sprouts, cipollini onions, herb demi-glace Braised Albertan short rib & roasted Atlantic salmon | 3 course 88 pp | 4 course 96 pp Braised bison short ribs | 3 course 78 pp | 4 course 86 pp (GF) Roasted heirloom carrots, polenta, demi-glace Whipped potatoes, braised spinach, heirloom carrots, demi-glace Grilled AAA Alberta filet mignon & broiled crab cake | 3 course 104 pp | 4 course 110 pp Roasted free range bone-in chicken breast | 3 course 68 pp | 4 course 76 pp (GF) Potato puree, seasonal vegetables, cherry red wine demi-glace Asparagus & root vegetable hash, parmesan risotto, chicken jus

Grilled Canadian salmon | 3 course 76 pp | 4 course 84 pp (GF) Green pea risotto, braised fennel, warm mustard sauce

Potato & quinoa croquette | 3 course 62 pp | 4 course 70 pp (VG) Tomato & garbanzo ragù

Mushroom ravioli | 3 course 62 pp | 4 course 70 pp (VG) Bell pepper ragù

All plated dinners include bread & butter, regular & decaffeinated illy® coffee, selection of traditional & herbal teas 30 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

PLATED DINNER Menus are designed for a three-course dinner. Please select a starter, an entrée & a dessert.

ADD AN INTERMEZZO FINALE (choose one)

Tomato & rose water sorbet | 6 per person Chef Kiran specialty - warm carrot pudding Watermelon & mint sorbet | 6 per person Vanilla ice cream, pistachios

Meyer lemon sorbet | 6 per person Cake bites trio Lime sorbet | 6 per person Mascarpone, mango, chocolate

Green apple sorbet | 6 per person Chocolate truffle mousse Fruit compote

Chocolate lava cake Berries, wild rose petals & vanilla ice cream

Coffee tiramisu Mascarpone cream, cocoa sugar

Lemon lavender cheesecake Lavender fond, chocolate shavings

All plated dinners include bread & butter, regular & decaffeinated illy® coffee, selection of traditional & herbal teas 31 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION (GF)-Gluten Free | (DF)-Dairy Free | (V)-Vegan | (VG)-Vegetarian

MAESTRO DINNER TABLE Two entrée selection 71 per person | Three entrée selection 81 per person | Four entrée selection 91 per person

SOUP (choose one) SALAD (choose two) ENTRÉE (selection of two, three or four)

Potato leek (VG, GF) Hearts of romaine Grilled Alberta beef strip steak (GF) Shaved parmesan, garlic croutons, Caesar dressing Balsamic red onions, herb demi Cream of mushroom (VG, GF) Mixed greens salad (GF, VG) Lemon thyme marinated roasted chicken (GF) Tomato (GF, VG) Assorted baby greens, carrots, watermelon radish, pears, Green olives, preserved lemons, chicken jus Beef & barley goat cheese, sprouts, assorted dressings Butter chicken (GF) Chicken noodle Baby organic beet salad (GF, VG) Pickled shallots, Fresno & cilantro Frisée, arugula, roasted pistachios, aged chèvre, orange Seared black cod (GF) segments, sweet yogurt, citrus vinaigrette ACCOMPANIMENTS (choose two) Lemon caper sauce Marinated tomato & fresh mozzarella (GF, VG) Alberta braised bison short ribs (GF) Quinoa & barley risotto (VG) Arugula, olives, fresh mozzarella, balsamic reduction Balsamic glazed caramelized onions Vegetable rice pilaf (GF, VG) Kale & frisée (GF, VG) Cilantro lime marinated pacific sea bass (GF) Spiced walnuts, apples, jícama maple-gorgonzola vinaigrette Roasted fava beans & corn (GF, VG) Caper beurre blanc Brussel sprouts & apple Mushroom ravioli (VG) Grilled broccolini with applewood-smoked bacon (GF) Cherry tomatoes, cranberry & balsamic Basil crème sauce Sautéed Brussel sprouts with pearl onions & roasted peanuts (GF, VG) DESSERTS Roasted marble potatoes with caramelized Chef’s choice of 4 mini desserts onions ragù (GF, VG)

All dinner tables include bread & butter, regular & decaffeinated illy® coffee, selection of traditional & herbal teas 32 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

BEVERAGES

STANDARD LIQUOR INCLUDES: 1oz BARS Absolut, Bacardi Superior, Captain Morgan Spice, Tanqueray, Johnny Walker Black Label, Maker's Mark, Jack Daniels, Canadian Club, Jose Cuervo, Hennessey VS HOST BAR CASH BAR PREMIUM LIQUOR INCLUDES: 1oz Standard Brands $8.25 Standard Brands $10.50 Grey Goose, Appleton Estate, Bombay Sapphire, Glenfiddich (12 years old), Knob's Creek, Crown Royal, Crown Royal Limited Edition, Premium Brands $9.25 Premium Brands $11.75 Wayne Gretzky Red Cask Whisky, Rig Hand Garlic Vodka Luxury Brands $13.00 Luxury Brands $16.50 LIQUOR INCLUDES: 1oz Domestic Beers $8.25 Domestic Beers $10.50 Baileys, Kahlua, Grand Marnier, Cointreau, Jägermeister, Jameson Irish Whisky, Amaretto Import & Regional Craft Beers $9.25 Import & Regional Craft Beers $11.75 LUXURY LIQUOR INCLUDES: 1oz Coolers $8.25 Coolers $10.50 Crown Royal XO, Hennessey VSOP, Patron Silver, Wayne Gretzky ICE Cask Whisky, Rig Hand Double Double Cream House Wine $9.75 House Wine $12.50 DOMESTIC BEER: 341ml Liqueurs $9.25 Liqueurs $11.75 Budweiser, Canadian, Alexander Keith's, Coors Light Wine by the Bottle (House) $52.00 Wine by the Bottle (House) $61.50 REGIONAL CRAFT BEER: 341ml Soft Drinks $5.00 Soft Drinks $6.25 Alley Kat Scona Gold, Alley Kat Main Squeeze (Grape Fruit), Original 16 Copper Ale Juice $5.00 Juice $6.25 IMPORTED BEER: 330ml Corona Light, Corona, Heineken Non-Alcoholic Beer $5.00 Non-Alcoholic Beer $6.25 COOLERS: 330ml Cocktails (1oz) $9.25 Cocktails (1oz) $11.75 Smirnoff Ice Cocktails (2oz) $18.00 Cocktails (2oz) $24.50 BARTENDER / CASHIER FEE

Bartender Fee: $45/hr.-minimum of 4 hours each 1 bartender per 100 guests (cash bar) | 1 bartender per 75 guests (host bar) Cashier Fee: $25/cashier (1 cashier per 100 guests) 34 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

COCKTAILS

RIG’IN CAESAR 1oz No 99 OLD FASHIONED 2oz

Locally refined Rig Hand Garlic Vodka with Never gets old, drink Wayne Gretzky Iced Cask Whisky clam juice & hot sauce, enjoy with smoked bacon with sugar & bitters in legend style

PERFECT GINTONIAN 2oz PINEAPPLE MOJO 1oz

Be an Edmontonian with locally crafted Strathcona Tropical mojito with Bacardi Rum, fresh mint Barrel Aged Gin Martini & a cube of an iced olive & fruits in a signature pineapple tumbler

35 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

TABLE WINES

WHITE WINE ROSE WINE

Robert Mondavi, Pinot Grigio, California, USA House Wine $52 Beringer Main & Vine, White Zinfandel, California, USA $42 Inniskillin Niagara Estate, Chardonnay, Ontario, CA House Wine $52 Masi Masianco, Pinot Grigio & Verduzzo, Veneto, Italy $52 Sumac Ridge, Sauvignon Blanc, British Columbia, CA $52 Kim Crawford Marlborough, Sauvignon Blanc, New Zealand $55 Gray Monk, Okanagan Valley, Pinot gris, CA $62 Robert Mondavi Napa Valley, Fume Blanc, California, USA $70 Wayne Gretzky Okanagan Signature Series, Chardonnay, CA $75 Chablis Louis Jadot, Chardonnay, Burgundy, France $75

RED WINE CHAMPAGNE & SPARKLING WINES

Robert Mondavi, Cabernet Sauvignon, California, USA House Wine $52 Anna de Codorniu Reserva , Brut Cava, Spain $55 Inniskillin Okanagan Valley, Merlot, British Columbia, CA House Wine $52 Ruffino Prosecco, Italy $55 Mallee Rock, Shiraz Cabernet, Limestone Coast, Australia $52 Baron Philippe De Rothschild, Pinot Noir, Bordeaux, France $50 Blackstone, Merlot, California, USA $55 Jackson Triggs Reserve, Cabernet Sauvignon, CA $58 Kim Crawford Marlborough, Pinot Noir, New Zealand $62 Luigi Bosca Mendoza, Malbec, Argentina $62 Avignonesi Rosso Cantaloro, Cabernet, Merlot, Sangiovese, Toscana, Italy $65 Wayne Gretzky Okanagan Signature Series, Shiraz , Okanagan Valley, CA $78 Gray Monk Odyssey Meritage, Bordeaux Blend, CA $90

36 All food, beverage, & event services are subject to a taxable service charge (currently 20%) & GST (currently 5%). BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

GENERAL INFORMATION

100% SMOKE FREE POLICY OUTSIDE FOOD & BEVERAGE POLICY JW Marriott Edmonton ICE District is a 100% smoke free environment. In an effort to All food & beverages served at functions associated with the event must be provide every guest with a comfortable, clean, fresh & healthy accommodation we have a provided, prepared, & served by hotel banquet kitchen, & must be consumed on strictly enforced non-smoking policy. Smoking is not permitted within 25 feet of the hotel hotel premises. All restaurant & in-room dining items must be consumed in the entrance or anywhere on hotel property. Please advise your attendees of this policy. restaurant or personal sleeping room, not in banquet function space. Violators of this policy will be fined up to $250. Persons securing rooms on behalf of a group are expected to publicize this policy to all members of the group. The Hotel will at BANQUET FOOD & BEVERAGE every opportunity advise the public of this policy on all printed materials, website, at time Consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase of booking & at check-in. your risk of foodborne illness. As per Alberta health regulations, non-consumed food & beverage items may not be removed from the facility. DECORATIONS Arrangements for floral centerpieces, special props & entertainment may be made SPECIALIZED MENU through an outside vendor. Please inform your Event Manager of any special The Event Management Team & our Executive Chef will be pleased to assist in arrangements made with an outside vendor. All decorations must meet with the creating any specialized menus for your function. We will be pleased to further assist approval of the Edmonton Fire Department regulations. The Hotel will not permit the you with any requirements involved to the success of your event. affixing of any items to the walls or ceilings of the rooms unless written approval is given by the Events Department. Terms of décor guidelines will be further established in your SERVICE CHARGE & SALES TAX contact. Any confetti or sparklers are not permitted on site. All Food, Beverage & Meeting Room Rental is subjected to a 20% service charge & 5% GST. All audio visual items are subjected to a 20% charge for set up/tear down, SIGNAGE on-site site support & 5% GST. All signage to be placed in the hotel must be professionally printed & approved in advance through your Event Manager. Event signage is not permitted within the first floor lobby. Use of push pins, tacks, nails, putty, duct tape & other forms to attach posters, banners & other signage on the meeting room walls, doors & public areas is strictly prohibited. Banners or posters are to be hung by hotel staff. Banner hanging fees will apply depending on size & number.

38 BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION

DUE TO LIMITED STORAGE, GUEST PACKAGES MEETING SPACE The hotel will not accept packages more than three (3) business days prior to your The hotel reserves the right to change room locations specified in your contract function date & notification of deliveries must be in writing. Shipments must include: should your attendance change or as deemed necessary by the hotel. All meeting company/group name, your representative's name, return address & date of function. rooms are set up in accordance to the approved banquet event orders. Changes The hotel will not assume any responsibility for the damage or loss of merchandise to the set up on-site will result in a minimum $150 change set up fee. sent to the hotel for storage. Handling charges will be assessed based on volume. SOCAN & RE:SOUND FEE LIQUOR LAWS & REGULATIONS All functions where music is part of the entertainment are subject to the society The JW Marriott Edmonton ICE District is committed to a policy of providing legal, of composers, authors & music publishers of Canada (SOCAN) & RE-SOUND) proper & responsible hospitality. The sale & service of alcoholic beverages is regulated music tariff fees. by the Alberta Gaming & Liquor Commission. The JW Marriott Edmonton ICE District, as licensee, is responsible for administration of these regulations. It is a hotel policy JW EVENT CONCIERGE (MEETING SERVICE APP) that liquor may not be brought into the hotel for use in banquet or hospitality With Marriott's meeting services app, you can manage your event without ever functions. leaving your seat. It handles the details so that you can get back to what matters most – the people. BANQUET/EVENT GUARANTEE Our app relieves the stress of time, space & language barriers by connecting The group will have all menu selections completed no later than thirty (30) days prior planners & hotel teams on any web-enabled device in real time, 24/7. It to the event. The group will also notify the event manager at the hotel of the final creates more time to empower, showcase & personalize every event from count no later than three (3) working days prior to the event, or the expected number planning through billing. will be used. This number will be your guarantee & is not subject to reduction.