2016 BANQUET & CATERING GUIDE

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 1 | 49

REFRESHMENTS

FRESHLY BREWED COFFEE & DECAFFEINATED COFFEE (PER GALLON) 78

ASSORTMENT OF HARNEY AND SON’S™ PREMIUM TEAS (PER GALLON) 78

TRADITIONAL ICED TEA (PER GALLON) 78

FRESHLY SQUEEZED ORANGE, CRANBERRY AND GRAPEFRUIT JUICES (PER QUART) 24

ASSORTED NAKED JUICES (EACH#) 6.5

ASSORTED BOTTLED JUICES (EACH) 5

ASSORTED PEPSI SOFT DRINKS (EACH) 4.25

RED ROCK BOTTLED WATER (EACH) 4.25

CHILLED PANNA AND SAN PELLEGRINO WATER (EACH) (16.9 OZ.) 6.5

CHILLED PANNA AND SAN PELLEGRINO WATER (1 LITER) 12

CHILLED CHOCOLATE AND WHOLE MILK (EACH#) 3

ASSORTED STARBUCKS® FRAPPUCCINOS AND DOUBLE SHOT (EACH) 6.5

REGULAR AND SUGAR FREE RED BULL (EACH) 6.5

# = QUANTITY OF ORDER MUST BE SPECIFIED. QUANTITY ORDERED REFLECTS MINIMUM CONSUMPTION CHARGED

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 2 | 49

SNACKS (THE FOLLOWING ITEMS AVAILABLE BY THE DOZEN, UNLESS OTHERWISE NOTED)

ASSORTED FRUIT AND NUT BREADS WITH PRESERVES 52

ASSORTED FRESHLY MADE , MUFFINS, DANISH 52

HOUSEMADE CINNAMON ROLLS, CREAM ICING 54

ASSORTED BAGELS AND 52

ASSORTED TEA 49

FRESH CHOCOLATE CHUNK, LEMON BLUEBERRY, MAPLE PECAN SCONES WITH DEVONSHIRE CREAM 52

ASSORTMENT OF ORANGE-ALMOND AND CHOCOLATE-PISTACHIO 49

FRESH BAKED CHOCOLATE CHIP, OATMEAL RAISIN AND PEANUT BUTTER COOKIES 52

ASSORTMENT OF RICE KRISPY TREATS 52

ASSORTMENT OF BLONDIES AND FUDGE BROWNIES 52

HOUSE MADE CRANBERRY-BLUEBERRY GRANOLA BARS 54

ASSORTED MINIATURE FRENCH 52

ASSORTMENT OF VANILLA, CHOCOLATE, STRAWBERRY LOLLIPOPS 52

CHOCOLATE DIPPED STRAWBERRIES 54

ASSORTMENT OF MINI SANDWICHES 54

SEASONAL WHOLE FRESH FRUIT (PER PIECE#) GF 4.5

FRESH FRUIT WITH HONEY YOGURT SAUCE 60

MINI SEASONAL FRUIT YOGURT PARFAITS, HOUSE MADE GRANOLA 52

# = QUANTITY OF ORDER MUST BE SPECIFIED. QUANTITY ORDERED REFLECTS MINIMUM CONSUMPTION CHARGED

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 3 | 49

SNACKS

ASSORTED FLAVORS INDIVIDUAL GREEK FRUIT YOGURT (EACH#) 4.50

FRESH SEASONAL FRUITS AND BERRIES (PER GUEST) 10

BAGELS, CREAM CHEESE AND SLICED SCOTTISH SMOKED SALMON (PER GUEST) 15

WARM BITES, SPICY AND SWEET MUSTARD, AND CHEDDAR DIP (PER GUEST) 6

ASSORTED MISS VICKIE’S CHIPS (EACH) 4

ASSORTED CANDY BARS TO INCLUDE KIT KAT™, M&M’S™, REESE’S™ AND 4 SNICKERS™ (EACH)

ASSORTED DELUXE MIXED NUTS (PER POUND) 35

TORTILLA OR POTATO CHIPS, (PER BOWL – SERVES 10) 55

FRESHLY POPPED POPCORN (PER GUEST) 4

ASSORTMENT OF POWER BARS (EACH) 6

GRANOLA BARS (EACH) 4 RECEPTION SNACKS (EACH ORDER SERVES 10 GUESTS)

ASSORTED DELUXE MIXED NUTS 35 HONEY ROASTED PEANUTS, ALMONDS OR CASHEWS 35 HOUSE MADE SPICED NUTS 55 SOUTHWESTERN RED AND WHITE CORN TORTILLA CHIPS WITH SALSA AND GUACAMOLE 55 PRETZELS, POTATO CHIPS OR CHEDDAR GOLDFISH CRACKERS 55 SESAME AND ONION FLAT BREADS AND LAVOSH CRACKERS WITH MEDITERRANEAN OLIVE DIPS 55 TERRA VEGETABLE CHIPS 55 KETTLE POTATO CHIPS 55 RED AND WHITE CORN TORTILLA CHIPS WITH SMOKED ANASAZI BEAN DIP 55 GRISSINI 35

# = QUANTITY OF ORDER MUST BE SPECIFIED. QUANTITY ORDERED REFLECTS MINIMUM CONSUMPTION CHARGED

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 4 | 49

THEMED REFRESHMENT BREAKS (MINIMUM 20 GUESTS/PRICE PER GUEST) ALL THEMED REFRESHMENT BREAKS INCLUDE FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE, AND A SELECTION OF HARNEY AND SON’S™ TEAS, ASSORTED SOFT DRINKS AND RED ROCK BOTTLED WATER

BREAK PACKAGES BASED ON 30 MINUTES OF SERVICE

THE COFFEE CAFÉ 12 CHOCOLATE BREAK 18 FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY YES EVERYTHING CHOCOLATE, CHOCOLATE AND MORE CHOCOLATE! AND SON’S™ TEAS, ASSORTMENT OF NON-ALCOHOLIC SYRUPS , WHIPPED CREAM, CHOCOLATE COVERED LONG STEM STRAWBERRIES, CHOCOLATE CHIP COOKIES, CHOCOLATE SHAVINGS AND CINNAMON STICKS CHOCOLATE BROWNIES AND ASSORTED CHOCOLATE BONBONS, MILK CHOCOLATE LOLLIPOPS, SALTED CHOCOLATE COCOA BEAN STICKS

GRAB AND GO 16 NATURAL WONDER 17 INDIVIDUALLY WRAPPED SWEET AND SALTY SNACKS YOGURT DIPPED TROPICAL FRUIT SKEWERS ASSORTED WHOLE FRUITS ASSORTED WHOLE FRUITS DRIED FRUITS AND FRUIT CHIPS INDIVIDUALLY WRAPPED GRANOLA BARS, TRAIL MIX AND MIXED NUTS ASSORTED FRUIT SMOOTHIES ITALIAN GELATO STATION 18 STRACCIATELLA, TIRAMISU, PISTACHIO GELATO WAFFLE CONES, CHOCOLATE FUDGE, AMARENA CHERRIES RE-ENERGIZE 17 *UNIFORMED ATTENDANT REQUIRED $175.00 A COMBINATION OF RED BULL AND POWER DRINKS CHILLED STARBUCKS COFFEE DRINKS ASSORTED POWER BARS AND NOVELTY CANDIES ASSORTED FRUIT SMOOTHIES

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 5 | 49

THEMED REFRESHMENT BREAKS (MINIMUM 20 GUESTS/PRICE PER GUEST) ALL THEMED REFRESHMENT BREAKS INCLUDE FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE, AND A SELECTION OF HARNEY AND SON’S™ TEAS, ASSORTED SOFT DRINKS AND RED ROCK BOTTLED WATER

BREAK PACKAGES BASED ON 30 MINUTES OF SERVICE

TEENY TINY SANDWICH BREAK 18 CHOICE OF THREE: OVEN ROASTED TURKEY, APPLEWOOD BACON, JACK CHEESE, GUACAMOLE MINI SOURDOUGH BREAD NACHO LIBRE 16 PICADILLO STYLE , CHICKEN AND VEGETABLE FILLED PEPPERED , EMMENTAL SWISS HORSERADISH MAYO TORTILLA CHIPS WITH FIRE ROASTED TOMATO SALSA AND GUACAMOLE HEARTH BAKED WHOLE WHEAT BAGUETTE GUAVA AND CREAM CHEESE FILLED PASTELITOS SHAVED COUNTRY HAM, DOUBLE CREAM BRIE, BALSAMIC SYRUP SLICED TROPICAL FRUIT DISPLAY HONEY CRACKED PUMPERNICKEL ROLL

LA QUERCIA PROSCUITTO AMERICANO, PROVOLONE, MUFFALETTA SPREAD SUGAR RUSH 18 ARTISAN OLIVE BREAD FRESHLY BAKED CHUNKY CHOCOLATE, OATMEAL RAISIN AND GRILLED MARINATED GARDEN VEGETABLES, SMOKED MOZZARELLA PEANUT CRUNCH COOKIES BASIL PESTO, HERB CIABATTA BREAD MINI AMERICAN APPLE, PEACH AND CHERRY PIES MINI CHOCOLATE BANANA TARTS RUSTIC AHI TUNA SALAD, THICK TOMATO, FRISEE LETTUCE, RED PEPPER AIOLI

CARAMELIZED RED ONION ROLL

LEMONADE ‘THAT COOL REFRESHING DRINK’ 16 PROTEIN PICK ME UP BREAK 17 ASSORTED LEMONADES DOMESTIC AND IMPORTED ARTISAN TAHITIAN VANILLA BEAN, STRAWBERRY LIME, AND ARNOLD PALMER FLAVORS PROTEIN BARS MINI LEMON AND KEY LIME PIES RAW NUT BAR, PISTACHIOS, ALMONDS, CASHEWS, PEANUTS LEMON BAR GREEK YOGURT PARFAITS SLICED SUGAR BABY WATERMELON HIGH ENERGY NUT BARS CELERY STICKS WITH HOUSE MADE NUT SPREADS

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 6 | 49

MEETING BREAK PACKAGES (MINIMUM 10 GUESTS/PRICE PER GUEST) TO SIMPLIFY YOUR MEETING NEEDS WE OFFER SPECIALIZED BREAK PACKAGES (ALL PACKAGES INCLUDE A CONTINENTAL BREAKFAST, MID-MORNING BREAK AND AFTERNOON BREAK)

SERVICE PROVIDED FOR 90 MINUTES FOR CONTINENTAL BREAKFAST 30 MINUTES FOR MID MORNING AND AFTERNOON BREAKS

VISTAS 48 CONTINENTAL 40 BREAKFAST BREAKFAST • FRESHLY SQUEEZED ORANGE, GRAPEFRUIT, CRANBERRY JUICES • FRESHLY SQUEEZED ORANGE, GRAPEFRUIT, CRANBERRY JUICES • FRESH SEASONAL FRUITS AND BERRIES • CROISSANTS, MUFFINS AND DANISH • MUFFINS, CHEF’S SELECTION OF ASSORTED DANISH, AND STICKY PECAN • SWEET BUTTER, MARMALADE AND FRUIT PRESERVES BUNS • FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE, SELECTION OF • SWEET BUTTER, MARMALADE AND FRUIT PRESERVES HARNEY AND SON’S™ TEAS (CHOICE OF ONE SANDWICH): • , EGG, AND CHEESE BISCUIT MID-MORNING BREAK • SAUSAGE, EGG, ROASTED RED PEPPER, AND PROVOLONE ON • FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE, SELECTION OF CIABATTINI HARNEY AND SON'S™ TEAS • SOUTHWESTERN BREAKFAST QUESADILLA WITH SAUSAGE, • ASSORTED SOFT DRINKS AND RED ROCK BOTTLED WATER TOMATILLO SALSA • HAM, EGG, AND CHEESE BREAKFAST AFTERNOON BREAK • TURKEY BACON, EGG WHITES, AND PROVOLONE ON WHOLE- • FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE, SELECTION OF WHEAT ENGLISH MUFFINS HARNEY AND SON'S™ TEAS • FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE, SELECTION OF • ASSORTED SOFT DRINKS AND RED ROCK BOTTLED WATER HARNEY AND SON'S™ TEAS • FRESHLY BAKED JUMBO COOKIES, BLONDIES AND BROWNIES

MID-MORNING BREAK • FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE, SELECTION OF HARNEY AND SON'S™ TEAS • ASSORTED SOFT DRINKS AND RED ROCK BOTTLED WATER

AFTERNOON BREAK • FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE, SELECTION OF HARNEY AND SON'S™ TEAS • ASSORTED SOFT DRINKS AND RED ROCK BOTTLED WATER • JUMBO SOFT PRETZELS WITH HONEY MUSTARD AND CHEDDAR DIP • FRESHLY BAKED JUMBO COOKIES, BLONDIES AND BROWNIES • WHOLE FRESH FRUIT

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 7 | 49

LIGHT BREAKFAST BUFFET SELECTIONS (MINIMUM 10 GUESTS/PRICE PER GUEST)

CONTINENTAL 24 THE BAGEL BAR 35 FRESHLY SQUEEZED ORANGE, GRAPEFRUIT AND CRANBERRY JUICES FRESHLY SQUEEZED ORANGE, GRAPEFRUIT AND CRANBERRY JUICES CROISSANTS, MUFFINS AND DANISH FRESH SEASONAL FRUITS AND BERRIES SWEET BUTTER, MARMALADE AND FRUIT PRESERVES HOUSE SMOKED SALMON FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE PLAIN, WHEAT, AND ASSORTED BAGELS SELECTION OF HARNEY AND SON’S™ TEAS HERB, STRAWBERRY AND PLAIN CREAM CHEESES FRESHLY SLICED TOMATOES, SHAVED RED ONIONS, CAPERS, FRUIT COMPOTE, SWEET BUTTER, MARMALADE, AND FRUIT PRESERVES FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE SELECTION OF HARNEY AND SON’S™ TEAS

VISTAS 30 LIGHT BREAKFAST ENHANCEMENTS (PER PERSON) FRESHLY SQUEEZED ORANGE, GRAPEFRUIT AND CRANBERRY JUICES SAUSAGE, EGG, AND CHEESE BISCUIT 5 FRESH SEASONAL FRUITS AND BERRIES SAUSAGE, EGG, ROASTED PEPPER AND PROVOLONE ON CIABATTINI 5 MUFFINS, STICKY PECAN BUNS, BREAKFAST BREADS SOUTHWESTERN BREAKFAST QUESADILLA WITH SAUSAGE, SWEET BUTTER, MARMALADE AND FRUIT PRESERVES TOMATILLO SALSA 5 (CHOICE OF ONE SANDWICH): HAM, EGG, AND CHEESE BREAKFAST CROISSANT 5 • SAUSAGE, EGG, AND CHEESE BISCUIT FRIED CHICKEN BISCUIT WITH HOMESTYLE COUNTRY GRAVY 5 • SAUSAGE, EGG, ROASTED RED PEPPER, AND PROVOLONE ON CIABATTINI ASSORTED BAGELS AND CREAM CHEESE (PER DOZEN) 52 • SOUTHWESTERN BREAKFAST QUESADILLA WITH SAUSAGE, TOMATILLO SALSA ASSORTED FLAVORED GREEK YOGURTS 4 • HAM, EGG, AND CHEESE BREAKFAST CROISSANT INDIVIDUAL YOGURT AND HOUSE MADE GRANOLA PARFAITS 6 • TURKEY BACON, EGG WHITE, PROVOLONE, WHOLE WHEAT ENGLISH MUFFINS INDIVIDUAL COLD CEREALS AND MILK 4 FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE STEEL CUT BREAKFAST OATS 4 GF SELECTION OF HARNEY AND SON’S™ TEAS HARD BOILED EGGS WITH SALT AND CRACKED PEPPER 2.5 GF SLICED SEASONAL FRESH FRUIT AND BERRIES 10 GF CHOICE OF (1) BREAKFAST MEAT AND SCRAMBLED EGGS 12 -GRILLED SAUSAGE GF -APPLEWOOD SMOKED BACON GF -GRILLED HAM GF -CHICKEN APPLE SAUSAGE GF

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 8 | 49

PLATED BREAKFAST SELECTIONS (MINIMUM 10 GUESTS/PRICE PER GUEST) ALL BREAKFAST ENTRÉES ARE SERVED WITH FRESHLY SQUEEZED ORANGE, GRAPEFRUIT AND CRANBERRY JUICES FRESHLY BAKED BREAKFAST PASTRIES, BUTTER AND PRESERVES FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE SELECTION OF HARNEY AND SON’S™ TEAS

THE TRADITIONAL 29 GF SCRAMBLED EGGS WITH FRESH CHIVES, (CHOICE OF MEAT): GRILLED SAUSAGE OR CARAMELIZED ONION AND SPINACH QUICHE 29 APPLEWOOD SMOKED BACON OR SMOKED HAM, BREAKFAST POTATOES VERMONT WHITE CHEDDAR, BREAKFAST POTATOES

STEAK & EGGS 34 GF STUFFED FRENCH TOAST 30 GRILLED NEW YORK SIRLOIN, SCRAMBLED EGGS, FRESH SEASONAL BERRIES, APPLEWOOD SMOKED BACON, CHEDDAR, CHIVES AND ROASTED CHERUB TOMATO, BREAKFAST POTATOES VERMONT MAPLE SYRUP

TUSCAN BREAKFAST FRITTATA 29 GF HOUSE MADE CORNED BEEF HASH 30 GF PROVOLONE, PARMESAN CHEESE, ROASTED PEPPER AND BASIL SCRAMBLED EGGS, ROASTED PEPPERS, BREAKFAST POTATOES BREAKFAST POTATOES

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 9 | 49

BREAKFAST BUFFETS (MINIMUM 20 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S™ TEAS

THE SUMMERLIN 38 THE SPA CANYON 42 FRESHLY SQUEEZED ORANGE, GRAPEFRUIT AND CRANBERRY JUICES FRESHLY SQUEEZED ORANGE, GRAPEFRUIT AND CRANBERRY JUICES

FRESH SEASONAL FRUITS AND BERRIES FRESH SEASONAL FRUITS AND BERRIES ASSORTED INDIVIDUAL GREEK YOGURTS ASSORTED INDIVIDUAL GREEK YOGURTS GRANOLA WITH REGULAR AND LOW-FAT MILK GRANOLA WITH REGULAR AND LOW-FAT MILK

SCRAMBLED EGGS WITH CHIVES GF STEEL CUT OATS GF BREAKFAST POTATOES GF CHOICE OF TWO EGGS: CHOICE OF TWO MEATS: GF SCRAMBLED EGGS WITH CHIVES GF GRILLED SAUSAGE SEASONAL VEGETABLE EGG WHITE FRITTATA GF GRILLED CHICKEN SAUSAGE EGGS BENEDICT APPLEWOOD SMOKED BACON TURKEY BACON BREAKFAST POTATOES GF GRILLED HAM CHOICE OF TWO MEATS: GF CHOICE OF ONE: GRILLED SAUSAGE MINIATURE WAFFLES WITH FRUIT COMPOTE GRILLED CHICKEN SAUSAGE PANCAKES, ORANGE INFUSED MAPLE SYRUP APPLEWOOD SMOKED BACON CINNAMON BRIOCHE FRENCH TOAST TURKEY BACON BUTTERMILK BISCUITS AND GRAVY GRILLED HAM

FRESHLY BAKED CROISSANTS, MUFFINS AND DANISH FRESHLY BAKED CROISSANTS, MUFFINS AND DANISH SWEET BUTTER, HONEY, MARMALADE AND FRUIT PRESERVES SWEET BUTTER, HONEY, MARMALADE AND FRUIT PRESERVES

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 10 | 49

BREAKFAST ENHANCEMENTS (PER PERSON) SAUSAGE, EGG, AND CHEESE BISCUIT 5 SAUSAGE, EGG, ROASTED PEPPER AND PROVOLONE ON CIABATTINI 5 SOUTHWESTERN BREAKFAST QUESADILLA WITH SAUSAGE, TOMATILLO SALSA 5 HAM, EGG, AND CHEESE BREAKFAST CROISSANT 5 FRIED CHICKEN BISCUIT WITH HOME STYLE COUNTRY GRAVY 5 ASSORTED BAGELS AND CREAM CHEESE (PER DOZEN) 49 ASSORTED FLAVORED GREEK YOGURTS 4 INDIVIDUAL YOGURT AND HOUSE MADE GRANOLA PARFAITS 6 INDIVIDUAL COLD CEREALS AND MILK 4 STEEL CUT BREAKFAST OATS 4 GF HARD BOILED EGGS WITH SALT AND CRACKED PEPPER 2.5 GF FRESH SEASONAL FRUITS AND BERRIES 8 GF CHOICE OF (1) BREAKFAST MEAT AND SCRAMBLED EGGS 12 GF -GRILLED SAUSAGE -APPLEWOOD SMOKED BACON -GRILLED HAM -CHICKEN APPLE SAUSAGE

*OMELETTES PREPARED TO ORDER 16 GF WHOLE EGGS AND EGG WHITES WITH A CHOICE OF FILLINGS: TOMATOES, GREEN PEPPERS, MUSHROOMS, ONIONS, SMOKED SALMON, CRAB, HAM, SPINACH, SAUSAGE, GRATED CHEDDAR, AND PEPPER JACK

*WAFFLE BAR 14 FRESHLY WHIPPED CREAM, APPLE CINNAMON COMPOTE, STRAWBERRY COMPOTE, BLUEBERRY COMPOTE, PEACH COMPOTE, CHOCOLATE CHIPS, TOASTED PEANUTS, ORANGE INFUSED MAPLE SYRUP, SWEET BUTTER

*UNIFORMED CHEF’S FEE $200.00 (2 HOUR MAXIMUM)

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 11 | 49

BRUNCH SELECTION (MINIMUM 50 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S™ TEAS

RED ROCK BRUNCH 65

STARTERS SIDES ASSORTED FRUIT YOGURTS AND HOUSE MADE GRANOLA CRISP PENCIL BEANS, SHALLOTS AND BROWN BUTTER GF FRESH SEASONAL FRUITS AND BERRIES GF SAUTEED CAVATELLI PASTAWITH WHITE BEAN RAGOUT, SHAVED PECORINO SMOKED SALMON, ASSORTED BAGELS, CREAM CHEESE, CHEESE CAPERS, TOMATOES, CUCUMBERS AND SLICED BERMUDA ONIONS HEARTH BAKED BREADS AND ROLLS WITH WHIPPED BUTTER AND HERB OIL

SMALL PLATE PRESENTATIONS OF *CARVINGS (CHOICE OF 2) SEA SALT ROASTED BEET CARPACCIO PEPPER CRUSTED CERTIFIED ANGUS WHOLE STRIPLOIN OF BEEF CRUMBLED LAURA CHENEL CHEESE, GOLDEN RAISINS PORCINI POLENTA CAKE WITH SAUTÉED RABE GF PISTACHIOS, BABY GARDEN CRESS HERBED SHALLOT DRESSING HICKORY SMOKED BBQ SPICE RUBBED BEEF BRISKET CABBAGE AND CARROT CIDER SLAW GF BLOOMSDALE SPINACH AND FRISEE SALAD GF SLOW ROASTED THYME AND BUTTER BASTED TURKEY BREAST GF BACON LARDONS, HUMBOLT FOG, SHAVED RED ONION FENNEL SAUSAGE BREAD PUDDING, BLACK PEPPER GRAVY GF CANDIED WALNUTS, RASPBERRY PEPPERCORN DRESSING CIDER BRINED WHOLE ROASTED BELLY GF WILD MUSHROOM RISOTTO, AGED BALSAMIC MARINATED BEEF TOMATOES GF SMOKED WHOLE ALASKAN SALMON GF ZESTED ORANGE, RIPE TUSCAN MELON, EVOO DRIED FRUIT AND TOASTED BULGAR WHEAT SALAD POMEGRANATE BALSAMIC AND BASIL LEAVES * OMELETTES PREPARED TO ORDER MAIN DISHES (CHOICE OF 2) WHOLE EGGS AND EGG WHITES WITH A CHOICE OF FILLINGS: TRADITIONAL EGGS BENEDICT TOMATOES, GREEN PEPPERS, MUSHROOMS, ONIONS, SMOKED SALMON, FRENCH TOAST, VERMONT MAPLE SYRUP CRAB, HAM, SPINACH, SAUSAGE, GRATED CHEDDAR, AND PEPPER JACK GF GRILLED CHICKEN APPLE SAUSAGE, APPLEWOOD SMOKED BACON PAN ROASTED STRIPED BASS, FINGERLING POTATO, ARTICHOKES GF FROM THE SLOW ROASTED BREAST OF CHICKEN FORAGED MUSHROOMS, ASSORTED MINIATURE PASTRIES, TARTS, AND CAKES NATURAL PAN JUS GF FRESHLY BAKED CROISSANTS, MUFFINS, DANISH PASTRIES CIDER BRINED PORK LOIN, CARAMELIZED ONION, ROASTED SWEET POTATOES GF SWEET BUTTER, ASSORTED FLAVORED CREAM CHEESE, MARMALADE AND PRESERVES CHILLED SEAFOOD DISPLAY ASSORTMENT OF SHRIMP, CRAB CLAWS, OYSTERS, KING CRAB LEGS, WITH ENHANCEMENT (PER PERSON) COCKTAIL SAUCE, FRESH LEMONS, SHALLOT MIGNONETTE GF -SHRIMP COCKTAIL 10 GF -BROILER CRAB CLAW WITH CAJUN REMOULADE, GROUND MUSTARD SAUCE 10 -SPLIT MAINE LOBSTER TAILS 16 GF *UNIFORMED CHEF’S FEE $175 (2 HOUR MAXIMUM)

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 12 | 49

COMPOSED PLATED LUNCHEONS (MINIMUM 10 GUESTS/PRICE PER GUEST) OUR THREE-COURSE LUNCHEON MENU INCLUDES SOUP OR SALAD, ENTRÉE AND DESSERT SELECTION OF BREAD AND BUTTER FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™

I SUN RIPENED TOMATO AND BASIL BISQUE GF V

SEARED RARE AHI TUNA NICOISE SALAD GF FINGERLING POTATOES, EGG, NICOISE OLIVES III HARICOT VERT, TINY TOMATOES, TENDER GREENS SHALLOT AND HERB VINAIGRETTE MEZZALUNA SALAD V RICOTTA SALATA, CERIGNOLAS, GARBANZO BEANS FRESH FRUIT TART PICKLED RED ONIONS SHORT BREAD , PASSION FRUIT CREAM, MANGO SAUCE POMEGRANATE BALSAMIC DRESSING

39 TUSCAN STUFFED BREAST OF CHICKEN GF FONTINA, SLOW ROASTED TOMATOES AND SPINACH II PORT WINE AND MISSION FIG JUS MARINATED GRILLED AND CHILLED ASPARAGUS GF PANCETTA CONFETTI, CHARRED SWEET TOOTH PEPPERS SEA SALT AND HERB ROASTED FINGERLING POTATOES SHAVED PARMESAN REGGIANO, PRESERVED LEMON OIL SEASONAL MARKET VEGETABLES ROASTED PORCINI DUSTED PORK LOIN GF APPLE BRANDY REDUCTION “THE ROCK” CARAMEL CHOCOLATE MOUSSE, PISTACHIO SABAYON, BRAISED GIGANTE BEANS AND ESCAROLE BRANDIED CHERRIES, ALMOND NOUGATINE SEASONAL MARKET VEGETABLES 45 CHOCOLATE CRUNCHY HAZELNUT CREAM FLOURLESS CHOCOLATE BISCUIT, SALTED CARAMEL SAUCE

49

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 13 | 49

IV V

ASIAN SALAD V MARGARITA MARINATED COLOSSAL SHRIMP GF NAPA CABBAGE, MIZUNA, CARROTS, DIAKON, CUCUMBERS AND CRISPY PINEAPPLE CARPACCIO, TENDER MÂCHE, TINY TOMATOES RICE NOODLES, SESAME DRESSING TOASTED PEPITAS, CITRUS CUMIN DRESSING

GRILLED SALMON WITH MISO BUTTER GRILLED STRIPLOIN GF BABY BOK CHOY, FORBIDDEN RICE SAUCE

OR CRISPY YUKON AND FOREST BLEND MUSHROOM HASH

HIBACHI STYLE BREAST OF CHICKEN PARMESAN & BACON POLENTA CAKE SZECHUAN PEPPERCORN SAUCE CARROT GINGER COULIS, EDAMAME AND CARROT STIR FRY DULCE DE LECHE CHEESECAKE GRAHAM CRACKER CRUST MANDARINE CRÉME BRULEÉ COCONUT RUM AND VANILLA INFUSED STRAWBERRIES

45 53

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 14 | 49

BOX LUNCHES (MINIMUM OF 10/PRICE PER GUEST) EACH BOX LUNCH INCLUDES THE FOLLOWING: CHEF’S CHOICE OF SIDE SALAD, CHEF’S CHOICE OF WHOLE FRUIT, INDIVIDUAL BAG MISS VICKIE’S CHIPS, AND CHEF’S CHOICE OF DESSERT

SANDWICHES & WRAPS 29

ROASTED TURKEY WRAP SHAVED ROASTED TURKEY, LETTUCE, DICED TOMATOES, AVOCADO PURÉE IN A TOMATO TORTILLA

GRILLED VEGETABLE WRAP V HERB-MARINATED GRILLED BROCCOLI, RED AND YELLOW CHERRY TOMATOES, SLICED MUSHROOMS, LETTUCE, WITH HUMMUS SPREAD IN A SPINACH TORTILLA

ROASTED TURKEY SHAVED ROASTED TURKEY, SWISS CHEESE, SLICED TOMATOES AND LETTUCE ON OVEN BAKED HOAGIE

TURKEY CLUB SHAVED ROASTED TURKEY, APPLEWOOD SMOKED BACON, LETTUCE, SLICED TOMATOES, AND BASIL-MAYONNAISE ON A FRESHLY BAKED CROISSANT

HAM & CHEESE BLACK FOREST HAM, JARLSBERG SWISS, LETTUCE, SLICED TOMATOES ON A CIABATTA

ROAST BEEF RARE ROAST BEEF, LETTUCE, SLICED TOMATOES, HOUSE MADE BOURSIN CHEESE SPREAD ON OVEN BAKED HOAGIE

ITALIAN ASSORTED CURED ITALIAN MEATS AND PROVOLONE CHEESE, PEPPERONCINI-KALAMATA OLIVE TAPENADE, SLICED TOMATOES, AND CRISP LETTUCE ON OVEN BAKED HOAGIE

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 15 | 49

BOX LUNCHES (MINIMUM OF 10/PRICE PER GUEST) EACH BOX LUNCH INCLUDES THE FOLLOWING: CHEF’S CHOICE OF WHOLE FRUIT, INDIVIDUAL BAG MISS VICKIE’S CHIPS AND CHEF’S CHOICE OF DESSERT

SALADS 35

GRILLED CHICKEN CAESAR SALAD CHOPPED ROMAINE, SHREDDED PARMESAN CHEESE, ROASTED CHERRY TOMATOES, SLICED RED ONIONS, CROUTONS AND CAESAR DRESSING

ASIAN CHICKEN SALAD MESCLUN GREENS, CHOPPED ROMAINE, SHREDDED CABBAGE, SHREDDED CARROTS, MANDARIN ORANGES AND CRISPY NOODLES WITH AN ASIAN VINAIGRETTE

CAPRESE SALAD GF V CHOPPED ROMAINE, MESCLUN GREENS, TOMATOES, FRESH BASIL, SLICED MOZZARELLA CHEESE WITH A RED BALSAMIC VINAIGRETTE

MEDITERRANEAN SALAD GF V A BLEND OF CHOPPED ROMAINE, MIXED GREENS, PEPPERONCINIS, KALAMATA OLIVES, JULIENNE PEPPERS, SLICED RED ONIONS, CHERRY TOMATOES, CUCUMBER SPEARS, GARBANZO BEANS, FETA CHEESE WITH A LEMON-OREGANO VINAIGRETTE

COBB SALAD GF A BLEND OF CHOPPED ROMAINE, MIXED GREENS, HAM, TURKEY, CHOPPED EGGS, DICED TOMATOES, CRUMBLED BLEU CHEESE, BACON BITS AND RED WINE VINAIGRETTE

CHARCUTERIE TRAY CHEF’S SELECTION OF CURED ITALIAN MEATS AND CHEESES, GRAPES, DRIED APRICOTS AND CRACKERS

BOX LUNCH ENHANCEMENTS (EACH)

ASSORTED CANDY BARS TO INCLUDE 4 ASSORTED NAKED JUICES 6.5 ASSORTED SOFT DRINKS 4.25 RED ROCK BOTTLED WATER 4.25 STARBUCKS FRAPPUCCINOS AND DOUBLE SHOT 6.5 REGULAR AND SUGAR FREE RED BULL 6.5

**VEGAN, GLUTEN-FREE, AND KOSHER BOX LUNCHES AVAILABLE UPON REQUEST – PRICING PROVIDED BY YOUR CATERING MANAGER

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 16 | 49

LUNCHEON BUFFETS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™ FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER LUNCH BUFFET BY DESIGN 46

SOUP ENTRESS CHOICE OF ONE: CHOICE OF THREE: CHICKEN NOODLE PAN SEARED SEA BASS, DICED TOMATOES, KALAMATA OLIVES, FENNEL GF SOUTHWESTERN TORTILLA GF V ONION JUS MINESTRONE WITH GRATED ROMANO GF V HERB MARINATED CHICKEN, WITH ARTICHOKES AND MUSHROOMS GF TOMATO BISQUE GF V BUTTERMILK FRIED CHICKEN SEAFOOD CHOWDER GRILLED SALMON WITH LEMON DILL AND BABY LEEKS GF SEASONED WITH CHIMICHURRI GF SALADS BONELESS BEEF SHORT , PEASANT POTATOES, ROOT VEGETABLES GF CHOICE OF TWO: GLAZED PORK LOIN, ROASTED SWEET POTATOES, APPLE CHUTNEY GF BUFFALO MOZZERELLA AND TOMATOES, FRESH BASIL, EVOO V ROMAINE LETTUCE, SHAVED ASIAGO, GARLIC CROUTONS, SIDES CAESAR DRESSING CHOICE OF TWO: GARDEN GREEN SALAD, ASSORTED DRESSINGS GF V CHEF’S SELECTION OF SEASONAL VEGETABLES GF PENNE PESTO SALAD, TOMATOES, GRILLED VEGTABLES V WHITE CHEDDAR MAC & CHEESE V RED BLISS POTATO SALAD, BACON, MUSTARD DRESSING TWICE BAKED POTATOES WITH CHIVES, CHEDDAR, AND BACON SEA SALT ROASTED BEET SALAD, LAURA CHENEL, GOLDEN RASINS, VEGETABLE LASAGNA WITH CHERUB TOMATO SAUCE V HERB SHALLOT DRESSING V PENNE PASTA POMODORO V YUKON GOLD MASHED POTATOES V PARMESAN POLENTA CAKES WITH ITALIAN SAUSAGE

DESSERT CHEF’S SELECTION OF MINIATURE TARTS AND CAKES

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 17 | 49

LUNCHEON BUFFETS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™ FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER

RED ROCK DELI 45

OLD FASHIONED CHICKEN NOODLE SOUP

CALIFORNIA BABY GREENS GF FRESH SEASONAL FRUIT SALAD SWEET ONIONS, BEEFSTEAK TOMATOES, CHUNKY BLEU CHEESE BUTTERMILK RANCH DRESSING AND CRACKED DIJON VINAIGRETTE DESSERT SELECTIONS *PLEASE SELECT THREE* DEVILED EGG SALAD MINI NEW YORK YUKON POTATO SALAD GF PECAN AND WALNUT CHOCOLATE TARTS CARROT CAKE SQUARES WITH CREAM CHEESE FROSTING ASSORTED COLD CUT DISPLAY GF MINI APPLE CRUMBLE WITH SUGAR DUST THIN SLICED TURKEY BREAST, BLACK FOREST HAM, HOME BAKED ASSORTED COOKIES PEPPERED ROAST BEEF, GENOA SALAMI AND SWEET ITALIAN SOPPRESSATA

SELECTION OF CHEESES SWISS, SHARP CHEDDAR, MUENSTER AND HAVARTI

MASON JARS OF PICKLES AND SOURS ENHANCE YOUR DELI EXPERIENCE

CRISP LETTUCE, SLICED VINE TOMATOES, SHAVED ONIONS GRIDDLED OVERSIZED REUBEN SANDWICHES 7 ON THICK CUT MARBLED RYE BREAD, SLICED TO ORDER HEARTH BAKED BREADS AND ARTISAN ROLLS *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM) MAYONNAISE, HORSERADISH AND STONE GROUND MUSTARDS

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 18 | 49

LUNCHEON BUFFETS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™ FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER

STREETS OF FLORENCE 48

ZUPPA ALLA PASTA FAGIOLI

CAPRI SALAD GF DESSERT SELECTIONS VINE RIPE TOMATOES, FRESH MOZZARELLA PLEASE SELECT THREE TORN BASIL, AGED BALSAMIC AND GREAT OLIVE OIL MINI BAKED RICOTTA CHEESECAKES CHOCOLATE DIPPED BISCOTTI MARINATED, GRILLED AND CHILLED ASPARAGUS GF MINI TIRAMISU CUPS PANCETTA CONFETTI CHARRED SWEET TOOTH PEPPERS HAND MADE WITH CHOCOLATE AND PISTACHIOS CRACKED PEPPER AND PRESERVED LEMON OIL ITALIAN COFFEE ESPRESSO TARTS LIMONCELLO TARTLETS ITALIAN SUBMARINE SANDWICHES SOPRRESSATA, GENOA SALAMI, MORTADELLA, HAM, PROVOLONE SHAVED LETTUCE, THIN SLICED TOMATOES, HOT AND SWEET ITALIAN ENHANCE YOUR ITALIAN EXPERIENCE PEPPERS CLASSIC CAESAR SALAD STATION 6 BAKED ORECCHIETTE WITH BRAISED PORK SUGO POMODORO TOMATOES, WHIPPED RICOTTA WOODSTONE FIRED PIZZETAS 8 MELTED PECORINO CHEESE *PLEASE SELECT TWO* -MEATBALL, ROASTED PEPPERS AND FONTINA CHEESE STRIPED BASS WITH SAUTEED GREEN BEANS, -WHITE PIZZA: RICOTTA, MOZZARELLA AND BASIL PESTO V AND MARINATED TOMATOES GF -PEPPERONI, MUSHROOMS AND GREEN OLIVES -FOUR CHEESE: MOZZARELLA, FONTINA, WHITE CHEDDAR AND PARMESAN PICCATA STYLE CHICKEN WITH ARTICHOKES & MUSHROOMS -ITALIAN SAUSAGE, ROASTED TOMATO AND CARAMELIZED ONION LEMON CAPER BUTTER SAUCE, FRIED SAGE LEAVES

VEGETABLE LASAGNA WITH CHERUB TOMATO SAUCE V *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM)

MARINATED OLIVE ANTIPASTO WITH RICOTTA SALATA AND PEPPERONCINI

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 19 | 49

LUNCHEON BUFFETS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™ FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER

CARNIVAL 48

CUBAN BLACK BEAN SOUP GF CRISPY ISLAND CHIPS TRI-COLORED TORTILLA STICKS TARO ROOT, CASSAVA, PLANTAIN, YUCCA AND BONIATO FIRE ROASTED TOMATO SALSA SALSA STAND SHRIMP MOJITO SHOOTERS GF FEATURING A VARIETY OF HOMEMADE HOT, MILD AND TROPICAL FRUIT SALSAS CRISP PLANTAIN AND AVOCADO TROPICAL FRUIT SALSA SELECTION OF TROPICAL FRUITS ISLAND GREENS GF MARINATED HEARTS OF PALM, TINY TOMATOES, TOASTED PEPITAS DESSERT SELECTIONS CILANTRO LIME DRESSING AND CHIPOTLE RANCH DRESSING *PLEASE SELECT THREE* EXOTIC FRUIT TART ON A SUGAR CANE GALLETA CURED CHEESE WITH PIQUILLO PEPPERS CARAMELIZED BANANA AND CHOCOLATE RUM TARTS GOURMET OLIVES, CAPERBERRIES, SPICED CASHEWS DULCHE DE LECHE CHEESECAKES CRACKED PEPPER AND SPANISH OLIVE OIL ESPRESSO, CARIBBEAN CHOCOLATE TART MINI FLAN CITRUS GLAZED DORADO GF ORANGE FENNEL SALAD AND KEY LIME BUTTER SAUCE ENHANCE YOUR LATIN FIESTA CHIMICHURRI RUBBED CHICKEN GF 24 HOUR BRAISED, HAND CARVED ASADO 11 SOFT FLOUR TORTILLAS, PICKLED RADISH SOUR ORANGE MOJO, SWEET ONIONS DICED ONION AND FRESH CILANTRO MANGO BBQ SAUCE

LATIN SPICE RUBBED GRILLED GF *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM)

SPANISH STYLE RICE WITH SMOKED PAPRIKA GF

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 20 | 49

LUNCHEON BUFFETS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™ FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER

VENICE BEACH BUFFET 46

COASTAL SEAFOOD CHOWDER PESTO RUBBED ALASKAN WILD SALMON GF FRESH CHIVES AND HARVEY’S BRISTOL CREAM SHERRY SPRING CUT CORN AND BABY LEEK FRICASSÉE

BABY FIELD GREENS V GF SEASONAL FRESH VEGETABLES GF CANDIED PECANS, HOT HOUSE CUCUMBERS, VINE RIPENED TOMATOES, HEARTS OF PALM, SELECTION OF DRESSINGS CRISPY POTATO WEDGES

SEA SALT ROASTED BEET SALAD V TREE RIPENED FRUITS AND CALIFORNIA STRAWBERRIES LAURA CHENEL , GOLDEN RAISINS, PISTACHIOS, BEET GREENS HERBED SHALLOT DRESSING DESSERT SELECTIONS *PLEASE SELECT THREE* WILDFLOWER HONEY AND POMMERY MUSTARD RUBBED CHICKEN BREAST MEYER LEMON CUSTARD CIPPOLLINI ONION ESSENCE GF SEASONAL FRUIT TARTS CHOCOLATE PECAN TARTS SLOW BRAISED BEEF CITRUS CRÈME BRÛLEÉ JUS CHOCOLATE DIPPED COCONUT MACAROONS

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 21 | 49

LUNCHEON BUFFETS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™

THE DERBY 46

FIELD GREENS GF V BUTTER WHIPPED POTATOES V SUN-RIPENED TOMATOES, CRUMBLED BLEU CHEESE, SEEDLESS CUCUMBER BUTTERMILK RANCH DRESSING CORN ON THE COB GF V

HONEYSUCKLE SWEET POTATO SALAD GF V LOW COUNTRY BISCUITS AND JALAPÉNO CHEDDAR CORNBREAD GRANNY SMITH APPLES AND CANDIED PECANS SWEET CREAMERY BUTTER

SOUTHERN STYLE MACARONI SALAD SLICED BABY WATERMELON DICED COUNTRY HAM, ROASTED CORN, SUNDRIED APRICOTS CHARRED SPRING ONIONS DESSERT SELECTIONS *PLEASE SELECT THREE* STYLE CHICKEN BAKED CHOCOLATE AND WALNUT TARTS TOBACCO ONIONS AND BLACKSTRAP MOLASSES BBQ SAUCE GRANDMA’S ASSORTED COOKIE JARS RED VELVET WHOOPIE PIES CAROLINA DECONSTRUCTED ASSORTED PIES PRETZEL BUNS AND PURPLE COLE SLAW MINI CRÈME BRULEE

BLACKENED SEASONAL WHITE FISH FILETS GF ADD A PIT MASTER CRAWFISH, SWEET CORN AND PIGEON PEA SALSA RED ONION AND CAPER REMOULADE CHILI SPICE RUBBED BBQ BEEF BRISKET 12 CARVED TO ORDER AND SERVED WITH WARM MINI ROLLS, BAKED MAC AND CHEESE COBBLER V STONE GROUND MUSTARD AND BREAD AND BUTTER PICKLES

*UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM)

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 22 | 49

LUNCHEON BUFFETS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™ FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER

SANDWICH SHOP 45

CLASSIC MATZO BALL SOUP ARTISAN STYLE DELI SANDWICHES OR SERVED ON ARTISAN SANDWICH ROLLS OR AS WRAPS MINNESTRONE SOUP PLEASE SELECT THREE -ROASTED TURKEY, BACON, CHEESE AND GUACAMOLE

-MEDIUM RARE ROAST BEEF, SWISS AND HORSERADISH SAUCE BLOOMSDALE SPINACH SALAD GF -COUNTRY HAM, BRIE AND APPLE WITH STONE GROUND MUSTARD CALIFORNIA STRAWBERRIES, HUMBOLDT FOG, SPICED WALNUTS SOURDOUGH -GRILLED CHICKEN BLT WITH PESTO MAYO CROUTONS, WHITE BALSAMIC DRESSING -SMOKED SALMON WITH LETTUCE, TOMATO AND ONION WITH CAPER CRÈME FRÁICHE MARINATED CUCUMBER, TOMATO AND RED ONION SALAD -MOZZARELLA, TOMATO AND BASIL WITH BALSAMIC AND EVOO RICOTTA SALATA, RED WINE AND SHALLOT DRESSING GF V -MARINATED GRILLED VEGETABLES WITH ROASTED PEPPER AIOLI -DEVILISH EGG SALAD WITH PIMIENTOS AND SMOKED PAPRIKA BABY RED BLISS POTATO SALAD GF V -ALBACORE TUNA SALAD WITH LEMON PEPPER GREENS CRUNCHY GREEN BEANS, CARAMELIZED ONIONS, GOLDEN RAISIN, TARRAGON, AND STONE GROUND MUSTARD DRESSING MASON JARS OF PICKLES AND SOURS

CRISPY TORTILLA CHIPS WITH FIRE ROASTED TOMATO SALSA

FRESH SEASONAL FRUIT SALAD GF V

DESSERT SELECTIONS ASSORTED COOKIES ASSORTED BROWNIES AND BLONDIES MAGIC BARS

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 23 | 49

COMPOSED PLATED DINNERS (THREE-COURSE MINIMUM WITH ENTRÉE) (MINIMUM OF 10 GUESTS/PRICE PER GUEST) DINNER SERVICE INCLUDES FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON'S™ TEAS.

I II

{OPTIONAL COURSE} {OPTIONAL COURSE} PAN SEARED DIVER SCALLOP AND RICOTTA CHEESE RAVIOLI BUTTERNUT SQUASH RISOTTO MORELS, SUGAR PEA PUREE, TRUFFLE ESSENCE SHREDDED CONFIT OF DUCK, PENCIL BEANS, SHIITAKE MUSHROOMS PORT SOAKED CHERRY DUCK JUS BABY ROMAINE LETTUCE WITH ENGLISH CUCUMBER RIBBONS GF CHIANTI POACHED PEAR, CRUMBLED DOLCE PEPPERED LAURA CHENELL GOAT CHEESE AND GOLDEN BEETS GF TOASTED PIGNOLIS, WHITE BALSAMIC AND WILD THYME VINAIGRETTE TENDER MACHE LETTUCE, CANDIED WALNUTS SPANISH SHERRY VINAIGRETTE PORCINI DUSTED RACK OF DUROC PORK GF CARAMELIZED ONION AND FRANGELICO JUS APPLEWOOD BACON WRAPPED SEASONAL WHITE FISH CARAMELIZED BABY FENNEL AND ROASTED TOMATO BUTTER WOOD ROASTED CAULIFLOWER WITH PARSLEY PESTO SWEET CORN, SHAVED TRUFFLE AND BRIOCHE COBBLER WILD MUSHROOM POLENTA GARLIC BRAISED BROCCOLI RAAB BAKED COFFEE ESPRESSO TART WITH SEMI-SWEET CHOCOLATE CREAM CARAMEL CACOA NIB GLAZE, VANILLA BEAN RUM SAUCE DARK CHOCOLATE LAYER CAKE PISTACHIO CRÉME BRULEÉ CENTER CRUNCHY PRALINE HAZELNUT CAKE 80/94 SALTED CARAMEL SAUCE

72/86

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 24 | 49

III IV {OPTIONAL COURSE} {OPTIONAL COURSE} BEEF CARPACCIO DUNGENESS CRAB CAKE SPICY MUSTARD DRESSING, FRISSEE, SHAVED PARM CRISP CABBAGE AND GREEN MANGO SLAW CHARRED RED PEPPER REMOULADE VINE RIPENED BEEFSTEAK TOMATOES AND BURRATA CHEESE RUBY BEET PESTO, 25 YEAR BALSAMIC, BABY ARUGULA GF V BOSTON BIBB LETTUCE WITH CARAMELIZED APPLES DOUBLE CREAM BRIE, GF BRASSERIE STYLE ROASTED JIDORI CHICKEN GF STONE MUSTARD AND CHAMPAGNE VINAIGRETTE SONOMA COUNTY MERLOT AND ROSEMARY REDUCTION FILET OF BEEF GF POTATO LEEK GRATIN NATURAL PAN JUS

SEASONAL MARKET VEGETABLES HORSERADISH MASHED POTATOES

TAHITIAN VANILLA BEAN CRÉME BRULEÉ ONION & BACON COMPOTE ASSORTED BERRIES DUO OF PEANUT BUTTER PRALINE CRUNCH CAKE AND VANILLA CREAM WITH WILD STRAWBERRY JELLY 80/94

97/112

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 25 | 49

V VI

{OPTIONAL COURSE} {OPTIONAL COURSE} PAN SEARED SCALLOPS PAN ROASTED CALIFORNIA SPOT PRAWNS GINGER CARROT COULIS, LEMON BUTTER, MICRO CRUDITE CREAMY COCONUT RISOTTO WITH FRESH CHILIES, GARLIC AND LIME LIGHT RED CURRY BROTH LUMP CRAB, TOMATO AND AVOCADO TIMBALE GF ORGANIC BABY GREENS, PICKLED RED ONIONS AND SLICED RADISH SASHIMI GRADE KAMPACHI CRUDO WILDFLOWER HONEY AND CITRUS DRESSING PICKLED RADISH, HAWAIIAN SEA SALT, MICRO HERB SALAD CRACKED PEPPER AND AJI AMARILLO VINAIGRETTE SLOW BRAISED BEEF SHORT RIBS BRAISING JUS HIBACHI GRILLED BEEF FILET SZECHUAN PEPPERCORN SAUCE SMOKED WHITE CHEDDAR HOMINY GRITS -AND- MISO BUTTER POACHED COLD WATER LOBSTER TAIL BRUSSEL SPROUTS, HEIRLOOM BABY CARROTS, TINY LEEK SAKE KASU EMULSION

DUO OF WHITE CHOCOLATE RASPBERRY MOUSSE WASABI MASHED POTATOES AND MINI KEYLIME TART PASSION FRUIT SAUCE SAKE BRAISED BOK CHOY

FAR EAST TRIO 95/112 MANDARIN CRÈME BRULEÉ COCONUT PASSION FRUIT PANNA COTTA DARK CHOCOLATE CREAM WITH EXOTIC FRUIT COMPOTE

110/128

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 26 | 49

VII

CALIFORNIA BABY RED OAK LETTUCES GF V CHARRED SEASONAL STONE FRUIT, CYPRESS GROVE GOAT CHEESE VEGETARIAN ENTRÉE ALTERNATIVES V BALSAMIC FIG SYRUP GRILLED VEGETABLE STACK (CHOICE OF TWO) BROWN RICE, RED PEPPER COULIS

HERB MARINATED JIDORI CHICKEN GF EGGPLANT PARMESAN -AND- CHERUB TOMATO SAUCE PARMESAN CHAR BROILED STEAK GF -AND- MISO GLAZED TOFU GRILLED SALT AND PEPPER PRAWNS GF SOBA NOODLES, STIR FRY VEGETABLES VINTAGE PORT REDUCTION AND VALENCIA ORANGE BUTTER TOMATO MOZZARELLA RISOTTO LEMON OREGANO ORZO ‘RISOTTO’ FRESH BASIL, REGGIANO

ROASTED HEIRLOOM CARROTS CURRIED CHICKPEAS BASMATI RICE, FRESH CILANTRO TRADITIONAL TIRAMISU COFFEE SOAKED LADY FINGERS BUTTERNUT SQUASH RAVIOLI CHOCOLATE DIPPED BISCOTTI SPINACH PESTO

100 68

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 27 | 49

PLATED DINNER BY DESIGN (THREE-COURSE MINIMUM WITH ENTRÉE) (MINIMUM OF 10 GUESTS/PRICE PER GUEST) DINNER SERVICE INCLUDES FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON'S™ TEAS.

FIRST COURSE (OPTIONAL) 16 SALADS & SOUPS (CHOICE OF ONE) 13

TRADITIONAL SHRIMP COCKTAIL GF THE WEDGE FRESH LEMON, HORSERADISH, AND COCKTAIL SAUCE BABY ICEBERG, BACON, , TEARDROP TOMATOES, WHITE FRENCH DRESSING JUMBO LUMP CRAB CAKE WHOLE GRAIN MUSTARD, SHAVED FENNEL SLAW CAESAR SALAD ROMAINE HEARTS, ASIAGO CROUTONS, CLASSIC DRESSING BEEF CARPACCIO SPICY MUSTARD DRESSING, FRISSEE, SHAVED PARM TOMATO MOZZARELLA SALAD SOURDOUGH CRISP, CRYSTALIZED BASIL, SEA SALT, BALSAMIC REDUCTION WILD MUSHROOM RAVIOLI CHAMPAGNE CREAM, FRIZZLED LEEKS PEAR AND ARUGULA SALAD GF SHAVED PEAR, CANDIED WALNUTS, LAUREL CHENEL

POTATO LEEK SOUP

LOBSTER BISQUE

BUTTERNUT SQUASH & WHITE TRUFFLE SOUP GF DRIED APPLE & CRANBERRY

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 28 | 49

ENTREES (CHOICE OF ONE)

ENTREES SERVED WITH FARM FRESH SEASONAL VEGETABLE

BONE IN 58 GF PORT WINE DEMI, BUTTER WHIPPED POTATOES

ATLANTIC GRILLED SALMON 45 GF DESSERTS (CHOICE OF ONE) 13 CITRUS HERB BUTTER, GRILLED VEGTABLE QUINOA

ROASTED FREE RANGE CHICKEN 40 GF TRADITIONAL TIRAMISU PAN DEMI, POTATO LEEK GRATIN COFFEE SOAKED LADY FINGERS CHOCOLATE DIPPED BISCOTTI PAN SEARED BLACK BASS 46 GF LEMON BUTTER NAGE, ROASTED FINGERLING POTATOES & CIPOLINI ONIONS DUO OF WHITE CHOCOLATE RASPBERRY MOUSSE AND MINI KEYLIME TART APRICOT GLAZED PORK CHOP 49 GF PASSION FRUIT SAUCE APRICOT DEMI, SWEET POTATO PUREE DUO OF PEANUT BUTTER PRALINE CRUNCH CAKE BEEF SHORT RIB 50 GF AND VANILLA CREAM WITH WILD STRAWBERRY JELLY ENGLISH PEA PUREE, PEASANT POTATOES, SEA SALT AND OLIVE OIL BAKED COFFEE ESPRESSO TART WITH SEMI-SWEET CHOCOLATE CREAM COLD WATER LOBSTER TAIL 56 CARAMEL COCOA NIB GLAZE, VANILLA BEAN RUM SAUCE CLARIFIED BUTTER, WILD RICE

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 29 | 49

DINNER BUFFETS (MINIMUM OF 30 GUESTS/PRICE PER GUEST) DINNER SERVICE INCLUDES FRESHLY BAKED ASSORTED BREADS AND ROLLS FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON'S™ TEAS

THE GROTTO 110

MARINATED BEEFSTEAK TOMATOES GF V ZESTED ORANGE, RIPE TUSCAN MELON, EVOO, BALSAMIC AND BASIL LEAVES

GRILLED AND CHILLED ASPARAGUS GF PANCETTA CONFIT, CHARRED SWEET TOOTH PEPPERS, MASCARPONE AND PARMESAN POLENTA GF V CRACKED PEPPER AND PRESERVED LEMON OIL WARM FARRO SALAD V MEZZALUNA SALAD GF V APRICOTS, PINE NUTS, BELL PEPPERS, ROCKET GREENS, RADICCHIO, CRUMBLED GORGONZOLA, RICOTTA SALATA AND SUNDRIED TOMATO VINAIGRETTE GARBANZO BEANS, OLIVES, CUCUMBERS AND TINY TOMATOES PORT WINE VINAIGRETTE GRILLED BABY EGGPLANT CAPONATA GF V SALTED CAPERS, BLACK OLIVES, TOMATO SUGO AND PICKLED SULTANAS MARINATED SEAFOOD ANTIPASTO GF GRILLED OCTOPUS, BABY SHRIMP, SCALLOPS AND MUSSELS, DESSERT SELECTIONS TOSSED WITH CAPER BERRIES, PEPPERONCINIS, CHOPPED PARSLEY, AMARETTO CREME BRULEE ROASTED PEPPERS, FRESH LEMON AND OLIVE OIL LEMONCELLO CUSTARD TARTLETS BAKED RICOTTA STRUESSEL PIES SAUTEED CAVATELLI PASTA TIRAMISU SHOOTERS RED WINE BRAISED BEEF CHEEK AND WHITE BEAN RAGOUT, SHAVED PECORINO CHEESE ENHANCE YOUR EXPERIENCE PAN ROASTED STRIPED BASS FILET GF HAND CARVED ROASTED BISTECCA FIORENTINA 16 FINGERLING POTATO, ARTICHOKE AND CIPPOLINI ONION, TOMAHAWK RIB EYE BRUSHED WITH ROSEMARY, OLIVE OIL, COARSE SEA BRAISED LEEK, ROMA TOMATO FONDUE SALT AND PEPPER

OLIVE OIL AND OREGANO SLOW ROASTED BREAST OF CHICKEN GF *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM) FORAGED MUSHROOMS AND NATURAL PAN JUS

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 30 | 49

DINNER BUFFETS (MINIMUM OF 30 GUESTS/PRICE PER GUEST) DINNER SERVICE INCLUDES FRESHLY BAKED ASSORTED BREADS AND ROLLS FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON'S™ TEAS

COASTAL 100

BLOOMSDALE SPINACH AND FRISEE SALAD GF V BACON LARDONS, HUMBOLDT FOG, SHAVED RED ONION WALNUT BRITTLE, RASPBERRY PEPPERCORN DRESSING

SEA SALT ROASTED BEET CARPACCIO V CRISP PENCIL BEANS GF V CRUMBLED LAURA CHENEL GOAT CHEESE, GOLDEN RAISINS SHALLOTS AND BROWN BUTTER PISTACHIOS, BABY GARDEN CRESS HERB SHALLOT DRESSING CREAMY YUKON GOLD POTATO GRATIN WITH BLACK TRUFFLES V GRILLED AHI TUNA AND RADICCHIO SALAD GF WHITE BEANS, SUNDRIED TOMATOES, OLIVES DESSERT SELECTIONS ROSEMARY BALSAMIC DRESSING MINI MEYER LEMON PIES VANILLA POACHED STRAWBERRY CREAM PARFAIT HERB GRILLED HALIBUT GF CHOCOLATE RASPBERRY TART WILD MUSHROOMS, SUGAR SNAP PEAS, FINGERLING POTATOES WITH MINI PINEAPPLE UPSIDE DOWN CAKE PARSLEY SAUCE

PAN SEARED SONOMA CHICKEN BREAST GF ENHANCE YOUR EXPERIENCE SAFFRON RISOTTO CAKES, CHARDONNAY BECHAMEL LAZY MAN’S SEAFOOD CIOPPINO 12 WITH DUNGENESS CRAB MEAT, CLAMS, MUSSELS, SHRIMP, CALAMARI, CIDER BRINED LOIN OF BERKSHIRE PORK GF AND WHITE FISH IN A DELICATE TOMATO FENNEL BROTH SAVORY CARAMELIZED ONION, ROASTED SWEET POTATOES APPLE & PEAR COMPOTE, MAPLE JUS *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM)

PENNE PASTA WITH FRESH HERBS, TOMATOES AND SPINACH PESTO

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 31 | 49

DINNER BUFFETS (MINIMUM OF 30 GUESTS/PRICE PER GUEST) DINNER SERVICE INCLUDES FRESHLY BAKED ASSORTED BREADS AND ROLLS FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON'S™ TEAS

LA PLAYA 92

CARIBBEAN CONCH CHOWDER SPICY SOFRITO AND CILANTRO PESTO BACON SCENTED BLACK BEANS GF MOJITO MARINATED SHRIMP AND SCALLOP CEVICHE GF CRISPY PLANTAIN CHIPS VEGETABLE PAELLA GF V

LATIN LECHUGA WITH MARINATED HEARTS OF PALM GF V ROASTED CORN WITH LIME BUTTER, CHIPOTLE MAYO AND COTIJA CHEESE V TOASTED PEPITAS, SUN RIPENED PINEAPPLE, TINY TOMATOES, AND AVOCADO CILANTRO LIME DRESSING DESSERT SELECTIONS WARM COCONUT MALIBU BREAD PUDDING BACALAO AND HEIRLOOM TOMATO SALAD DULCE DE LECHE CHOCOLATE ESPRESSO CUPS CHAYOTE, CALABAZA, SPANISH OLIVES, COOKED EGG, BAKED CARIBBEAN RUM & CHOCOLATE TARTS SPRING ONIONS AND PLANTAIN ESCABECHE EXOTIC FRUIT SABLE TART TEQUILA SPIKED KEYLIME CRÈME BRULEES CHIPOTLE LIME RUBBED BREAST OF CHICKEN TOMATO PINEAPPLE RELISH, GUAVA BBQ SAUCE ENHANCE YOUR EXPERIENCE FLAME GRILLED SKIRT STEAK GF CUBAN STYLE ROASTED PORK SHOULDER 12 PICKLED RED ONIONS, CHIMICHURRI SAUCE WITH SOUR ORANGE MOJO AND MANGO BBQ SAUCE

PINEAPPLE GLAZED PACIFIC MAHI MAHI GF *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM) ORANGE FENNEL SALAD AND KEYLIME BUTTER SAUCE

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 32 | 49

DINNER BUFFETS (MINIMUM OF 30 GUESTS/PRICE PER GUEST) DINNER SERVICE INCLUDES FRESHLY BAKED ASSORTED BREADS AND ROLLS FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON'S™ TEAS

SouthEastAsia 90

COCONUT MILK AND RED CURRY SOUP MISO AND BROWN SUGAR GLAZED BLACK BASS TINY SHRIMP, LEMONGRASS, GALANGAL, STIR FRIED NAPA CABBAGE, MISO BUTTER SAUCE SHIITAKE MUSHROOMS AND KAFFIR LIME LEAF KALBI STYLE BEEF SHORT RIBS MIXED ASIAN GREENS HON SHIMEJI MUSHROOMS AND KOREAN BBQ SAUCE CHERRY TOMATOES, V MANDARIN ORANGE SEGMENTS, CASHEWS WOK TOSSED CHINESE LONG BEANS V HOT AND SESAME DRESSING CHILI, GARLIC AND HOISIN

THAI BEEF SALAD SCALLION AND GINGER FRIED RICE V NAPA CABBAGE, CRISPY RICE NOODLES DESSERT SELECTION BAMBOO STEAMED PORK POTSTICKERS COCONUT PANNA COTTA WITH FRESH PASSION FRUIT BABY BOK CHOY, ENOKI MUSHROOMS, GREEN ONIONS AND BACON VANILLA BEAN YOGURT AND MANGO PARFAIT SWEET SOY GINGER BROTH LEMONGRASS INFUSED CHEESECAKES TROPICAL FRUIT FLANS COLD NOODLE V MARINATED TOFU, SNAP PEAS, BABY CORN, ENHANCE YOUR EXPERIENCE BEAN SPROUTS AND CILANTRO KOREAN STATION 10 ‘PAD THAI’ SAUCE MARINATED BEEF, CILANTRO, PICKLED VEGETABLES, CHOPPED ONIONS, TOASTED SESAME, ASSORTED CHILI SAUCES AND CUMIN CHIVE PANCAKES GLAZED CHICKEN STICKY RICE *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM)

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 33 | 49

DINNER BUFFETS (MINIMUM OF 30 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON'S™ TEAS

THE MEDITERRANEAN 105

TENDER GREENS AND SHERRY VINAIGRETTE GF V CAVE AGED CABRALES CHEESE, GREEN APPLES MARCONA OLIVES AND FIGS CARAMELIZED BROCCOLI & CAULIFLOWER WITH CRUMBLED FETA

CRIMSON LENTIL SALAD GF V BULGUR WHEAT PILAF WITH ZUCCHINI AND SUMMER SQUASH COUSCOUS, GOLDEN RAISINS, OLIVES, PIGNOLIS MINT AND CITRUS JUICES WARM PITA BREAD TZATZIKI AND CUCUMBER RAITA MARINATED CUCUMBER, TOMATO AND RED ONION SALAD FRESH DILL AND RIOJA VINAIGRETTE GF V DESSERT SELECTIONS ORANGE CREMA CATALINA WOOD ROASTED ARTICHOKE BOTTOMS GF V WARM CHURROS AND CHOCOLATE CURED MANCHEGO, PIQUILLO PEPPERS AND GARDEN HERBS CITRUS CREAM FRUIT TARTS BAKED ESPRESSO TARTS WITH CARAMEL CRÉMEUX VALENCIA STYLE FIDEUA SAFFRON NOODLES, , SHRIMP ENHANCE YOUR EXPERIENCE SQUID, SCALLOPS AND MUSSELS SLOW BRAISED PROVENÇAL STYLE LEG OF LAMB 12 NATURAL JUS SERRANO HAM WRAPPED SEASONAL WHITE FISH CONFIT TOMATOES, CAPERS *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM) LEMON AND OREGANO BUTTER SAUCE

SEA SALT AND ROSEMARY CRUSTED SKIRT STEAK BRAISED GREENS AND CANDIED RED ONIONS GARLIC GREEK YOGURT

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 34 | 49

DINNER BUFFETS (MINIMUM OF 30 GUESTS/PRICE PER GUEST) FRESHLY BREWED COFFEE, DECAFFEINATED COFFEE AND A SELECTION OF HARNEY AND SON’S TEAS™ FRESHLY BAKED ARTISAN ROLLS AND SWEET BUTTER

DINNER BUFFET BY DESIGN 92

SOUP ENTRESS CHOICE OF ONE: CHOICE OF THREE: CHICKEN NOODLE PAN SEARED SEA BASS, DICED TOMATOES, KALAMATA OLIVES, FENNEL GF SOUTHWESTERN TORTILLA GF V ONION JUS MINESTRONE WITH GRATED ROMANO GF V HERB MARINATED CHICKEN, WITH ARTICHOKES AND MUSHROOMS GF TOMATO BISQUE GF V BUTTERMILK FRIED CHICKEN SEAFOOD CHOWDER GRILLED SALMON WITH LEMON DILL AND BABY LEEKS GF SEASONED FLANK STEAK WITH CHIMICHURRI GF SALADS BONELESS BEEF SHORT RIBS, PEASANT POTATOES, ROOT VEGETABLES GF CHOICE OF THREE: GLAZED PORK LOIN, ROASTED SWEET POTATOES, APPLE CHUTNEY GF BUFFALO MOZZERELLA AND BEEFSTEAK TOMATOES, FRESH BASIL, EVOO V ROMAINE LETTUCE, SHAVED ASIAGO, GARLIC CROUTONS, SIDES CAESAR DRESSING CHOICE OF THREE: GARDEN GREEN SALAD, ASSORTED DRESSINGS GF V CHEF’S SELECTION OF SEASONAL VEGETABLES GF PENNE PESTO SALAD, TOMATOES, GRILLED VEGTABLES V WHITE CHEDDAR MAC & CHEESE V RED BLISS POTATO SALAD, BACON, MUSTARD DRESSING TWICE BAKED POTATOES WITH CHIVES, CHEDDAR, AND BACON SEA SALT ROASTED BEET SALAD, LAURA CHENEL, GOLDEN RASINS, VEGETABLE LASAGNA WITH CHERUB TOMATO SAUCE V HERB SHALLOT DRESSING V PENNE PASTA POMODORO V YUKON GOLD MASHED POTATOES V PARMESAN POLENTA CAKES WITH ITALIAN SAUSAGE

DESSERT CHEF’S SELECTION OF MINIATURE TARTS AND CAKES

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 35 | 49

HORS D’OEUVRES (MINIMUM ORDER OF 25 PIECES OF EACH SELECTION)

HOT SELECTIONS

VEGETARIAN 5 PROTEIN 6

TRUFFLED ARANCINI, PARMESAN FONDUE TWICE BAKED TINY POTATOES , BOURSIN CHEESE AND CRUMBLED BACON

TOMATO SOUP AND MINI GRILLED CHEESE VEAL MEATBALL SLIDERS, POMODORO SAUCE AND MELTED MOZZARELLA

WILD MUSHROOM AND FONTINA IN PUFF THAI BEEF OR CHICKEN SATE, SPICY THAI PEANUT SAUCE

CURRIED VEGETABLE , MANGO CHUTNEY CRISPY FRIED PORK POTSTICKERS, HOT AND SOUR DIPPING SAUCE

VEGETABLE SPRING ROLL, HOT AND SOUR DIPPING SAUCE BUFFALO CHICKEN BITE, CRISPY CHICKEN, SHAVED CELERY AND BUTTERMILK DRESSING ON GORGONZOLA TART CRISPY FRIED CAPRESE SLIDERS, HEIRLOOM TOMATO AND BASIL PESTO CRISPY PORK BELLY BUN, HOISIN GLAZE, WASABI SPROUTS, SPICY MAYO SEAFOOD 7 MINI BEEF SLIDER, CHEDDAR CHEESE AND CARAMELIZED ONIONS PETITE DUNGENESS CRAB CAKES, GRAIN MUSTARD REMOULADE PICADILLO STYLE BEEF EMPANADAS, SPICED TOMATO SALSA CORNMEAL BATTERED ROCK SHRIMP ‘PO BOYS’ MICRO LETTUCE, TEARDROP TOMATO, HARISSA MAYO CHORIZO STUFFED DATES, WRAPPED IN BACON

FIRE CRACKER SHRIMP CRISPY RICE NOODLES INDIVIDUAL ‘CUBANITO’ SANDWICHES, PORK, SWISS, PICKLES AND MUSTARD

SPICY LAMB BURGER COOL CUCUMBER, FRESH MINT AND YOGURT SAUCE, SEA SALT MINI BUNS

GRILLED SKIRT STEAK WRAPPED FINGERLING, CHIMMICHURI SAUCE GF

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 36 | 49

COLD SELECTIONS

VEGETARIAN 5

WATERMELON AND FETA BITE, WRAPPED IN CUCUMBER PROTEIN 6

CARAMELIZED PEAR AND BRIE BRUSCHETTA, BALSAMIC SYRUP CAESAR ON A STICK, GRILLED CHICKEN, HERB CROUTON AND PARMESAN CHEESE CREAMY CAESAR DRESSING TOMATO AND BUFFALO MOZZARELLA, BASIL AND EVOO IN A SPOON TENDERLOIN OF BEEF ON RYE CROSTINI WITH GORGONZOLA AND RED ONION GARLIC CROSTINI, LAURA CHENEL AND PIQUILLO PEPPERS MARMALADE

PLUM TOMATO BRUSHETTA, TOASTED PINE NUT AND BASIL PESTO RICOTTA STUFFED CALIFORNIA FIGS (SEASONAL) WRAPPED IN PROSCUITTO APRICOT GLAZE TOMATO GAZPACHO SHOOTERS SMOKED CHICKEN COJITA CHEESE JALAPENO PUFF CARROT GINGER SOUP CAVIAR AND CRÈME FRAICHE COCONUT CHICKEN TARTLET, AVOCADO FRUIT SALSA AND PICKLED ONIONS BOURSIN AND ALMOND STUFFED DATES SALAMI PICKS, AGED PROVOLONE, SOPRESSATA, OLIVES AND OLIVE OIL GOAT CHEESE STUFFED PEPPADEWS, TANGY BALSAMIC THAI BEEF ROLL, SWEET CHILI SAUCE MINIATURE GREEK SALAD, LEMON OREGANO DRESSING BEEF TARTAR ON TOASTED BRIOCHE GRILLED VEGETABLE AND HUMMUS SERVED IN A SPINACH CONE

SEAFOOD 7 ALASKAN KING CRAB MARTINI, AVOCADO PUREE AND TOMATO TARTAR CHEF’S SELECTION OF PASSED HORS D’OUEVRES FOR 45 MINUTES

AHI TUNA TACO, YUZU GUACAMOLE AND MICRO CILANTRO 30 PER PERSON

SHRIMP COCKTAIL SHOOTERS, CARAMELIZED LEMON

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 37 | 49

RECEPTION ENHANCEMENTS (MINIMUM ORDER OF 10 PEOPLE PER SELECTION) RECEPTION ENHANCEMENTS PRICED PER PERSON

SEASONAL CALIFORNIA HARVEST FRUITS 10 GF V CHEF’S SELECTION OF FRESH HARVESTED SUN-RIPENED FRUITS AND BERRIES

MARKET VEGETABLE CRUDITES 10 GF V ASSORTED BABY AND GARDEN VEGETABLES WITH CHIVE SOUR CREAM DIP, MEDITERRANEAN TAPAS MAYTAG BLEU DIP, HUMMUS A SELECTION OF REGIONAL SMALL PRESENTATIONS

IMPORTED AND DOMESTIC CHEESE BOARD 16 SIX (6) SELCTIONS 40 SERVED WITH HOUSE MADE FLATBREADS, CRACKERS, SLICED BAGUETTE, EIGHT (8) SELECTIONS 50 PRESERVES AND MARMALADES GRILLED EGGPLANT WITH SMOKED TOMATO BRUSHETTA GF WARM HERBED CALIFORNIA SPINACH AND ARTICHOKE DIP 10 MOORISH LAMB SKEWERS WITH HARISSA SALSA WITH LAVOSH CRACKERS, PITA CHIPS AND RED-WHITE TORTILLA CHIPS MARINATED ARTICHOKES WITH FRESH HERBS AND PRESERVED LEMON AOILI FATTOUSH SALAD WITH VINE TOMATOES AND CUCUMBER V CHARCUTERIE DISPLAY 18 CHARRED SPRING ONION AND POTATO TORTILLA ASSORTED CURED SALUMIS TO INCLUDE, SOPRESSATA, CAPICOLA, SALAMI, HAM SHRIMP A LA PLANCHA WITH CHERMOULA AND DRIED SAUSAGE SERVED WITH CURED AND BRINED OLIVES, FIRE ROASTED BABY LAMB CHOPS WITH ROSEMARY, LEMON AND OLIVE OILGF PEPPERS, GRAIN MUSTARD, FIG JAM AND ENGLISH CRACKERS AND CRUSTY BREAD MINI SERRANO HAM BOCADITOS WITH MANCHEGO CHEESE AND ROMESCO SAUCE LOAVES CRISPY SPANISH PAELLA CROQUETAS WITH RED PEPPER REMOULADE GREEN ASPARAGUS WITH TOASTED ALMOND ROMESCO AND MEZZE STATION 19 GF V MANCHEGO SHARDS GF AN ASSORTMENT OF MIDDLE EASTERN DISHES ARTFULLY PRESENTED TO INCLUDE TRADITIONAL HUMMUS, EGGPLANT BABAGANOUSH, KALAMATA OLIVE TAPENADE, AND TZATZIKI SAUCE. SERVED WITH CRISP ROMAINE AND ENDIVE SPEARS, TOASTED PITA CHIPS, LAVOSH CRACKERS

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 38 | 49

RECEPTION STATIONS AND ACTION STATIONS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) ALL STATIONS ARE DESIGNED TO LAST FOR 2 HOURS MAXIMUM

MARKET SEAFOOD DISPLAY GF SOUTH EAST NOODLE AND DIM SUM BAR 23 *100 PIECE MINIMUM* NOODLE BAR TO INCLUDE VERMICELLI NOODLES WITH BEEF MEATBALLS STONE CRAB CLAWS (SEASONAL) M/P ACCOMPANIED BY ASSORTED PHO BROTHS WITH ACCOMPANIMENTS TO INCLUDE PACIFIC OYSTERS ON THE HALF SHELL 6 PER PIECE GARLIC CHILI SAUCE, FRESH LIME, MINT, CILANTRO, SHISO LEAF, JALAPENO, CHILLED MAINE LOBSTER MEDALLIONS 12 PER PIECE BEAN SPROUTS, OYSTER SAUCE FRESH SHUCKED LITTLE NECK CLAMS 6 PER PIECE DIM SUM JUMBO SHRIMP COCKTAIL 8 PER PIECE *(PLEASE SELECT 4 VARIETIES) BASED ON 6 PIECES PER PERSON* ALL SERVED WITH HORSERADISH, COCKTAIL SAUCE, MIGNONETTE, TABASCO, SEAFOOD: SHRIMP SHU MAI, SCALLOP SHU MAI, GOLDEN SHRIMP BALL, CITRUS AND CRACKERS CRAB POTSTICKER MEAT: CHICKEN SHU MAI, BBQ PORK BUN, CHICKEN CHIVE DUMPLING, PEPPER SEARED AHI TUNA 7 PER PERSON CRISPY PORK WONTON SCOTTISH SMOKED SALMON 6 PER PERSON VEGETABLE: ASIAN VEGETABLE POTSTICKER, VEGETABLE SPRING ROLL, SAN FRANCISCO INSPIRED CIOPPINO 8 PER PERSON VEGETABLE NEW ENGLAND CLAM CHOWDER MINI BREAD BOUILLE 8 PER PERSON ALL SERVED WITH SOY SAUCE, SPICY SAMBAL, SWEET PLUM SAUCE AND STEAMED CLAMS AND MUSSELS, FRESH HERBS AND GRILLED BREAD 8 PER PERSON CHOPSTICKS

SUSHI BAR 35 VIETNAMESE STREET FESTIVAL 40 ASSORTED SUSHI & SASHIMI *PLEASE SELECT FIVE* A DISPLAY OF TRADITIONAL FAVORITES TO INCLUDE DISPLAYS SERVED WITH SOY SAUCE, WASABI, PICKLED GINGER AND CHOPSTICKS LOBSTER SUMMER ROLLS WITH NUOC MAM SAUCE A SUSHI CHEF IS AVAILABLE UPON REQUEST $400 (ONE CHEF PER 100 GUESTS) TRADITIONAL PHO WITH SOFT NOODLES AND RARE BEEF FLANK STEAK CRISPY VEGETABLE RICE CAKES WITH DRAGON SAUCE ADD: CHILLED EDAMAME, SEAWEED SALAD, OR SUNOMONO 3.50 EACH PER BARBEQUED PORK WITH LIME AND CHILI SAUCE PERSON VIETNAMESE MARINATED CHICKEN WINGS WITH SWEET CHILI AND FISH SAUCE COLD NOODLES WITH PORK AND PICKLED VEGETABLES MINI BANH MI SANDWICHES WITH CHINESE SAUSAGE AND PORK PATE ALL SERVED WITH SOY SAUCE, SPICY GARLIC CHILI SAUCE, NUOC MAM SAUCE, SRIRACHA, LIME WEDGES AND OYSTER SAUCE

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 39 | 49

RECEPTION STATIONS AND ACTION STATIONS (MINIMUM OF 20 GUESTS/PRICE PER GUEST) ALL STATIONS ARE DESIGNED TO LAST FOR 2 HOURS MAXIMUM

RED ROCK PUB CRAWL 35 GOURMET POTATO BAR 22 CHOICE OF FIVE CHOICE OF THREE A DISPLAY OF PUB FAVORITES THE KITCHEN SINK YUKON GOLD MASHED, APPLEWOOD SMOKED BACON, DEVILED EGGS WITH CRAB SALAD CHEDDAR CHEESE, CHIVES, SOUR CREAM BRITISH PRETZEL BANGER, BEER CHEESE SOUP THE ITALIAN ROAST GARLIC, SHRIMP SCAMPI GF SHEPHERD’S PIE TARTLET WITH CHEDDAR POTATO THE MIDWESTERN HORSERADISH, BRAISED SHORT RIBS AND TOBACCO ONIONS TRUFFLED FRIES WITH PARMESAN AND HERBS THE DEEP SOUTH BUTTERMILK, BLACK PEPPER, FRIED CHICKEN SHRIMP LOUIE SALAD ROCKTINI THE ISLANDER PURPLE POTATOES, KAHLUA PORK, MAUI ONIONS LOBSTER CORN DOGS TARRAGON AIOLI THE ORIENT WASABI MASHED, FIRECRACKER SHRIMP, CRISPY NOODLES CAESAR SALAD ON A STICK BLT BITE, PEPPERED BACON, LETTUCE, TOMATO AND BACON AIOLI TUSCAN PASTA STATION 22 CHOICE OF TWO SLIDER BAR 21 TRUFFLE WHIPPED RICOTTA RAVIOLIS WITH SAGE AND BROWN BUTTER SAUCE CHOICE OF THREE FARFALLE, SHRIMP WITH LEMON TYHME CREAM BEEF, CHEDDAR & HERB MAYO, POTATO BUN PENNE PASTA POMODORO BEEF, BLUE & BACON, CARMELIZED RED ONION RIGATONI PASTA WITH LOBSTER, CRAB AND WILD MUSHROOM BOLOGNESE TERIYAKI CHICKEN HAWAIIAN ROLL CAVATELLI PASTA WITH BAROLO BRAISED BEEF CHEEK RAGOUT, WHITE TRUFFLE PULLED PORK, PURPLE COLESLAW, PRETZEL BUN OIL AND SHAVED PECORINO ROMANO SLIDER DOGS, TRADITIONAL CONDIMENTS PASTA CAN BE DISPLAYED OR PREPARED TO ORDER* *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM) ‘ROCK TINI SHAKEN SALADS V TWO (2) SELECTIONS 21 RISOTTO BAR 24 FOUR (4) SELECTIONS 28 CHOICE OF THREE CAESAR SALAD WITH HEARTS OF ROMAINE, AGED PARMESAN, HERB CROUTONS, LOBSTER RISOTTO MAINE LOBSTER, SWEET CORN, CHIVES CREAMY GARLIC AND BLACK PEPPER DRESSING THE CAPRI BASIL, GARLIC SHRIMP, ASPARAGUS, PROSCIUTTO, RED PEPPER FATTOUSH SALAD WITH CRISPY PITA, BABY TOMATOES, OLIVES, GARBANZOS, THE TUSCAN SUNDRIED TOMATO, PANCETTA, PEAS, REGGIANO CHEESE CUCUMBERS AND SUMAC DRESSING BUTTERNUT SQUASH , CAPONATA SQUASH, BUTTERNUT PUREE, PECORINO ASIAN CHOP WITH NAPA CABBAGE, PEANUTS, BELL PEPPERS, LYCHEES, CARROTS WILD MUSHROOM RISOTTO, SHALLOTS, CHIVES, PARMESAN AND CHINESE MUSTARD VINAIGRETTE DUNGENESS CRAB RISOTTO WHOLE GRAIN MUSTARD, LEMON STILTON MOREL GREEK SALAD WITH HEARTS OF ROMAINE, FETA CHEESE, OLIVES, PEPPERONCINI, RED ONIONS AND LEMON HERB DRESSING SNIPPED GREENS, CUCUMBER, TOMATOES, SHAVED CARROTS, LIGHT HERB VINAIGRETTE

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 40 | 49

CARVING DISPLAYS A CARVING CHEF WILL BE INCLUDED FOR EACH INDIVIDUAL CARVING STATION ALL CARVING STATIONS ARE DESIGNED TO LAST FOR 2 HOURS MAXIMUM ALL CARVING STATIONS SERVED WITH ARTISAN BREAD SELECTION

STEAMSHIP LEG OF BERKSHIRE PORK 375 GF SALT CRUSTED BAKED FRESH SEASONAL WHOLE FISH 400 GF SERVES APPROXIMATELY 50 PEOPLE SERVES APPROXIMATELY 20 PEOPLE PETITE WINTER SPICED POACHED PEAR & BIBB LETTUCE SALAD CELERY, HERB & BABY TOMATO SALAD CARAMELIZED ONION & MISSION FIG MARMALADE OLIVE OIL ROASTED BEETS WITH PICKLED RADISH & ROCKET GREENS

TOMAHAWK RIB-EYE STEAKS 450 GF PEPPER CRUSTED CERTIFIED ANGUS WHOLE TENDERLOIN OF BEEF 550 GF SERVES APPROXIMATELY 25 PEOPLE SERVES APPROXIMATELY 30 PEOPLE CHARGRILLED BEEF HOUSEMADE STEAK SAUCE STYLE BROCCOLI FLORETTES

CIDER BRINED WHOLE ROASTED PORK BELLY 375 HICKORY SMOKED BBQ SPICE RUBBED BEEF BRISKET 300 SERVES APPROXIMATELY 30 PEOPLE SERVES APPROXIMATELY 25 PEOPLE FARRO & WILD MUSHROOM RISOTTO WITH 25 YEAR BALSAMIC CABBAGE & CARROT CIDER SLAW

72 HOUR BRINED HAND CARVED ROTISSERIE STYLE CHICKEN 200 GF SEA SALT & OREGANO RUBBED SLOW ROASTED BONE IN LEG OF LAMB 275 SERVES APPROXIMATELY 25 PEOPLE GF SERVES APPROXIMATELY 20 PEOPLE KILLER MAC & CHEESE WITH BACON ‘BREAD CRUMBS’ LAMB JUS BRAISED LENTIL AND KAFTERI CHEESE SPREAD WITH WARM PITA SLOW ROASTED THYME AND BUTTER BASTED TURKEY BREAST 300 GF SERVES APPROXIMATELY 20 PEOPLE VEGETARIAN 200 PORT BRAISED CRANBERRIES, TART APPLE & FENNEL SAUSAGE BREAD SERVES APPROXIMATELY 20 PEOPLE STUFFING, BLACK PEPPER GRAVY TABOULEH STYLE COUSCOUS WITH FRESH LEMON & GARLIC

WHOLE ALASKAN SALMON 325 GF SERVES APPROXIMATELY 25 PEOPLE *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM) WARM FINGERLING POTATO SALAD WITH BACON LARDONS & STONE MUSTARD DRESSING

SUBJECT TO SERVICE CHARGE AND STATE SALES TAX January – December 2016 41 | 49

DESSERT STATIONS (MINIMUM OF 30 GUESTS/PRICE PER GUEST)

SWEET FINALES 19 CUPCAKE SHOP 17 *MAXIMUM 300 GUESTS* *PLEASE SELECT THREE FROM THE ORIGINALS OR THE OUTRAGEOUS, COMBINATIONS ENCOURAGED!* ‘HOT CHOCOLATE’ WARM FLOURLESS CHOCOLATE CAKES WITH MOLTEN CHOCOLATE CENTER THE ORGINALS RED VELVET CUPCAKE WITH CREAM CHEESE FROSTING SUGAR SHOTS VANILLA CUPCAKE WITH CHOCOLATE FROSTING OUR ’S SHOOTER CREATIONS FEATURING OLD TIME FAVORITES LIKE CHOCOLATE CUPCAKE WITH VANILLA FROSTING APPLE PIE, KEY LIME PIE, BERRY CRUMBLE, NEW YORK CHEESECAKE, AND TIRAMISU LEMON CUPCAKE WITH STRAWBERRY FROSTING

SWEET BITES THE OUTRAGEOUS PB&J CHOCOLATE CUPS THE ELVIS MINI RED VELVET AND CHOCOLATE WHOOPIE PIES BANANA CUPCAKE WITH PEANUT BUTTER FROSTING & BACON CRUMBLE THE ‘BLT’ A TRIBUTE TO SHORTCAKES 19 BLUEBERRY COMPOTE, LEMON CUPCAKE & TOASTED ALMONDS *PLEASE SELECT TWO* THE CUPCAKE SLIDER CARAMELIZED BANANAS CHOCOLATE ‘PATTY’, SUGAR TOPPED BUNS & ICING CHERRIES JUBILEE PLUMP STRAWBERRIES VEGAS ‘LIGHTS’ FLAMBE ACTION STATION 22 BLACKBERRY COMPOTE *PLEASE SELECT TWO* NEW ORLEANS STYLE BANANAS FOSTER ACCOMPANIED BY WHIPPED CREAM, TOASTED MACADAMIA NUTS, WHITE & DARK CHERRIES JUBILEE WITH KIRSCHWASSER CHOCOLATE SHAVINGS CARAMELIZED ORANGE SEGMENTS WITH GRAND MARNIER SERVED WITH SUGARED SHORTCAKES SUGARED PINEAPPLE & CARIBBEAN RUM

STICKS & LOLLI POPS 18 ACCOMPANIED BY VANILLA BEAN ICE CREAM, PIROUETTE COOKIES & CHOCOLATE CHEF’S SELECTION OF HANDMADE CONFECTIONS ON STICKS FEATURING SAUCE CHOCOLATE TRUFFLES, BON BONS, CHEESECAKE LOLLIPOPS, BROWNIE LOLLIPOPS, *UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM) MARSHMALLOWS CRÈME BRULEE LOVERS ACTION STATION 19 THE CANDY STORE 17 *PLEASE SELECT THREE* FEATURING CHEF’S SELECTION OF HAND MADE TRUFFLES, CONFECTIONS, MILK CHOCOLATE CHOCOLATES, FUDGE, LOLLIPOPS & MARSHMALLOWS, CHOCOOLATE DIPPED TAHITIAN VANILLA BEAN STRAWBERRIES GRAND MARNIER ITALIAN COFFEE KEY LIME

*UNIFORMED CHEF’S FEE $200.00(2 HOUR MAXIMUM)

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BAR PACKAGES

*THE OPEN BAR A FULLY STOCKED BAR FEATURING OUR PREMIUM OR DELUXE SELECTION OF LIQUORS, RED AND WHITE WINE, DOMESTIC AND IMPORTED BEERS, SOFT DRINKS, REGULAR AND SPARKLING MINERAL WATERS, JUICES AND MIXERS. BARTENDER CHARGES ARE THE RESPONSIBILITY OF THE SPONSORING ORGANIZATION. PRICES DO NOT INCLUDE THE SERVICE CHARGE AND NEVADA STATE SALES TAX

DELUXE COCKTAILS 8.5 PREMIUM COCKTAILS 9.5 SUPER PREMIUM COCKTAILS 12.5 WINES BY THE GLASS 9.5 DOMESTIC BEER 6.5 MICROBREW BEER 8 IMPORTED BEER 7.5 SOFT DRINKS 4.25 JUICES 5 MINERAL WATERS 6.5 CORDIALS, COGNACS, PORTS 12

*THE CASH BAR A FULLY STOCKED BAR FEATURING OUR PREMIUM OR DELUXE SELECTION OF LIQUORS, RED AND WHITE WINE, DOMESTIC AND IMPORTED BEERS, SOFT DRINKS, REGULAR AND SPARKLING MINERAL WATERS, JUICES AND MIXERS. BARTENDERS USE A 1 – ¼ OUNCE JIGGER FOR ALL STANDARD DRINKS. CHARGES ARE BASED ON A PER-DRINK BASIS REFLECTING THE ACTUAL NUMBER OF DRINKS CONSUMED. BARTENDER CHARGES ARE THE RESPONSIBILITY OF THE SPONSORING ORGANIZATION. CASH BAR PRICES ARE INCLUSIVE OF SERVICE CHARGE AND NEVADA STATE SALES TAX

DELUXE COCKTAILS 9.50 SUPER PREMIUM COCKTAILS 14.5 PREMIUM COCKTAILS 10.5 WINES BY THE GLASS 10 DOMESTIC BEER 7.50 MICROBREW BEER 9.50 IMPORTED BEER 9 SOFT DRINK 5.25 JUICE 6 MINERAL WATERS 7.50 CORDIALS, COGNACS, PORTS 14

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BAR PACKAGES

*THE HOURLY BAR (PRICED PER PERSON) A FULLY STOCKED BAR FEATURING OUR PREMIUM OR DELUXE SELECTION OF LIQUORS, RED AND WHITE WINE, DOMESTIC AND IMPORTED BEERS, SOFT DRINKS, REGULAR AND SPARKLING MINERAL WATERS, JUICES AND MIXERS. HOURLY BAR PACKAGES DO NOT INCLUDE COGNACS AND CORDIALS. BARTENDER CHARGES ARE THE RESPONSIBILITY OF THE SPONSORING ORGANIZATION. PRICES DO NOT INCLUDE THE SERVICE CHARGE AND NEVADA STATE SALES TAX

ONE HOUR: DELUXE BRANDS 24 PREMIUM BRANDS 26 SUPER PREMIUM 30 TWO HOURS: DELUXE BRANDS 28 PREMIUM BRANDS 30 SUPER PREMIUM 34 THREE HOURS: DELUXE BRANDS 32 PREMIUM BRANDS 34 SUPER PREMIUM 38 FOUR HOURS: DELUXE BRANDS 36 PREMIUM BRANDS 38 SUPER PREMIUM 42 FIVE HOURS: DELUXE BRANDS 40 PREMIUM BRANDS 42 SUPER PREMIUM 46

* BARTENDERS ARE REQUIRED AT A CHARGE OF $200.00PER 100 PEOPLE UNLESS OTHERWISE NOTED.

BAR ENHANCEMENTS

THE PUNCH BOWL (PER GALLON) FRESH FRUIT NON-ALCOHOLIC PUNCH 67 SPARKLING WINE PUNCH 100 THE SUNRISE SPECIAL (20 PERSON MINIMUM) TRADITIONAL BLOODY MARY 9 EACH HOUSE CHAMPAGNE MIMOSA 9 EACH HOUSE CHAMPAGNE BELLINI 9 EACH SOUTH OF THE BORDER 12 EACH EXOTIC MARGARITAS OR TEQUILA SHOOTERS MADE FROM THE FINEST TEQUILAS; CHOOSE FROM RASPBERRY, STRAWBERRY, MANGO OR LIME

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BAR SELECTIONS SUPER PREMIUM LIQUOR BRANDS GREY GOOSE, BOMBAY SAPPHIRE, CAPTAIN MORGAN RESERVE RUM, MAKER’S MARK BOURBON, PATRON SILVER TEQUILA

PREMIUM LIQUOR BRANDS ABSOLUT VODKA, TANQUERAY GIN, JACK DANIEL’S TENNESSEE WHISKEY, CHIVAS REGAL SCOTCH WHISKEY, BACARDI LIGHT RUM, SAUZA HORNITOS

DELUXE LIQUOR BRANDS SMIRNOFF NO. 21, BEEFEATER GIN, JIM BEAM BOURBON WHISKEY, DEWAR’S SCOTCH WHISKY, BACARDI LIGHT RUM, SAUZA BLANCO TEQUILA

CORDIALS, COGNACS, SCOTCHES BAILEYS, GRAND MARNIER, SAMBUCA, KAHLUA, FRANGELICO, AMARETTO DISARONNO, COURVOISIER, CHIVAS REGAL, CHRISTIAN BROTHERS BRANDY

WINE BY THE GLASS HOUSE WHITE ZINFANDEL, HOUSE CHARDONNAY, CABERNET SAUVIGNON AND MERLOT

DOMESTIC BEERS BUDWEISER, BUD LIGHT, MILLER LITE, MICHELOB ULTRA LIGHT, COORS LITE, O’DOUL’S

MICRO BEERS GORDON BIERSCH SEASONAL MICROBREW SELECTION

IMPORTED BEERS HEINEKEN, AMSTEL LIGHT, CORONA

SOFT DRINKS PEPSI, DIET PEPSI, SIERRA MIST, GINGER ALE, CLUB SODA, TONIC WATER

JUICES ORANGE, GRAPEFRUIT, CRANBERRY, PINEAPPLE

MINERAL WATER STILL AND SPARKLING WATER

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WINES

CHAMPAGNE LIGHT & REFRESHING RED WINES MV MOËT & CHANDON IMPERIAL, BRUT 110 PINOT NOIR, CHERRY TART BY CHERRY PIE, CA 40 MV NICOLAS FEUILLATTE, BRUT 65 PINOT NOIR, FREESTONE BY JOSEPH PHELPS, CA 70 MV PERRIER JOÜET GRAND BRUT 92 PINOT NOIR, KENDALL JACKSON VINTNERS RESERVE, CA 45 MV VEUVE CLICQUOT YELLOW LABEL, BRUT 125 PINOT NOIR, LA CREMA, SONOMA, CA 52 PINOT NOIR, PAUL HOBBS, RUSSIAN RIVER VALLEY, CA 90 MOSCATO D’ASTI PINOT NOIR, ROBERT MONDAVI PRIVATE SELECT, CA 42 MV JACOBS CREEK, AUSTRALIA 38 LUSH & JAMMY RED WINES SPARKLING WINES KENDALL JACKSON AVANT RED BLEND, CA 40 MV DOMAINE CHANDON, BRUT 45 MALBEC, LAYER CAKE, MENDOZA- 60 MV DOMAINE STE MICHELLE BLANC DE BLANC 38 MERLOT, FERRARI CARANO, SONOMA, CA 60 MERLOT, KENDALL JACKSON VINTNERS RESERVE, CA 45 LIGHT & REFRESHING WHITE WINES MERLOT, DECOY BY DUCKHORN, NAPA VALLEY, CA 70 PINOT GRIS, KENDALL JACKSON VINTNERS RESERVE, CA 40 PINOT GRIGIO, SANTA MARGHERITA, VALDADIGE, ITALY 55 FULL BODIED RED WINES PINOT GRIGIO, TRINITY OAKS, CA 38 CABERNET SAUVIGNON, FRANCISCAN, NAPA VALLEY, CA 60 PINOT GRIS, J VINEYARDS, RUSSIAN RIVER VALLEY, CA 44 CABERNET SAUVIGNON, FREEMARK ABBEY, NAPA VALLEY, CA 85 RIESLING, CHATEAU STE MICHELLE HARVEST SELECT, WA 28 CABERNET SAUVIGNON, JOEL GOTT 815, CA 55 SAUVIGNON BLANC, KENDALL JACKSON AVANT, CA 38 CABERNET SAUVIGNON, KENDALL JACKSON VINTNERS RESERVE, CA 45 SAUVIGNON BLANC, KIM CRAWFORD, MARLBOROUGH-NEW ZEALAND 40 CABERNET SAUVIGNON, NICKEL & NICKEL HAYNE VINEYARD, CA 110 WHITE ZINFANDEL, BERINGER VINEYARDS, CA 28 CABERNET SAUVIGNON, ROBERT MONDAVI PRIVATE SELECT, CA 42 FERRARI CARANO TRESOR, SONOMA, CA 90 MEDIUM TO FULL BODIED WHITE WINES CHARDONNAY, KENDALL JACKSON VINTNERS RESERVE, CA 40 HOUSE WINES CHARDONNAY, BERINGER VINEYARDS, CA 38 CABERNET SAUVIGNON, TRINITY OAKS, CA 38 CHARDONNAY, FAR NIENTE, NAPA VALLEY, CA 88 CHARDONNAY, TRINITY OAKS, CA 38 CHARDONNAY, JORDAN VINEYARDS, RUSSIAN RIVER VALLEY, CA 70 MERLOT, TRINITY OAKS, CA 38 CHARDONNAY, SONOMA CUTRER, RUSSIAN RIVER VALLEY, CA 52 PINOT GRIGIO, TRINITY OAKS, CA 38 PINOT NOIR, TRINITY OAKS, CA 38

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FOOD & BEVERAGE POLICIES

NO FOOD AND BEVERAGE WILL BE PERMITTED INTO HOTEL FROM OUTSIDE PREMISES.

DETAILED, WRITTEN FOOD AND BEVERAGE REQUIREMENTS FOR EACH EVENT MUST BE RECEIVED BY HOTEL THIRTY (30) DAYS PRIOR TO THE EVENT. ALL FOOD AND BEVERAGE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE AND MAY BE CONFIRMED NINETY (90) DAYS PRIOR TO THE EVENT. A TWENTY-ONE PERCENT (21%) SERVICE CHARGE AND CURRENT NEVADA STATE SALES TAX WILL BE ADDED TO ALL APPLICABLE CHARGES. TAX EXEMPT ORGANIZATIONS MUST FURNISH A VALID CERTIFICATE OF EXEMPTION TO HOTEL THIRTY (30) DAYS PRIOR TO THE EVENT.

HOTEL RESERVES THE RIGHT TO APPLY MEETING ROOM RENTAL AND ROOM SET UP LABOR CHARGES.

GUARANTEE RED ROCK CATERING DEPARTMENT MUST BE NOTIFIED NO LATER THAN NOON, THREE (3) BUSINESS DAYS (72 HOURS) PRIOR TO THE SCHEDULED FUNCTION, AS TO THE EXACT NUMBER OF PERSONS TO ATTEND ALL PLANNED FUNCTIONS. SHOULD ACTUAL EVENT ATTENDANCE EXCEED 10% OF GUARANTEED ATTENDANCE, ADDITIONAL LABOR CHARGES MAY APPLY. SEE THE CHART BELOW FOR GUARANTEE DUE DAYS. THIS NUMBER IS NOT SUBJECT TO REDUCTION. IF NO GUARANTEE IS RECEIVED, THE NUMBER OF GUESTS INDICATED ON THE BANQUET EVENT ORDER WILL BE THE GUARANTEED ATTENDANCE.

THE HOTEL WILL NOT BE RESPONSIBLE FOR PROVIDING IDENTICAL SERVICES FOR MORE THAN A THREE (3%) PERCENT INCREASE IN ATTENDANCE OVER THE GUARANTEE FOR GROUPS UP TO 500 GUESTS.

FUNCTION IS … GUARANTEE IS DUE … MONDAY WEDNESDAY BEFORE TUESDAY THURSDAY BEFORE WEDNESDAY FRIDAY BEFORE THURSDAY MONDAY BEFORE FRIDAY TUESDAY BEFORE SATURDAY WEDNESDAY BEFORE SUNDAY WEDNESDAY BEFORE

OVERSET AND SET MAXIMUMS RED ROCK’S “OVERSET” FOR EVENTS IN WHICH MORE THAN 100 PERSONS OR GREATER ARE GUARANTEED, THE OVERSET IS 3% OVER THE GUARANTEED FIGURE. IN ALL CASES, THE “SET” WILL NOT EXCEED MORE THAN 50 PERSONS OVER THE GUARANTEE. THE CHEF WILL PREPARE ALL ITEMS FOR THE SET FIGURE. FOR EVENTS OF 100 PERSONS OR FEWER, THE GUARANTEE WILL EQUAL THE SET.

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INCREASES IN GUARANTEES PLEASE NOTE THE FOLLOWING SHALL APPLY TO ALL INCREASES IN GUARANTEES RECEIVED WITHIN 72 BUSINESS HOURS: GUARANTEE INCREASES OVER 3% OF THE ORIGINAL GUARANTEE RECEIVED 48 TO 24 HOURS PRIOR TO THE FUNCTION (WITH THE EXCEPTION OF COFFEE, DECAFFEINATED COFFEE, TEA, SOFT DRINKS, AND MINERAL WATERS ORDERED ON A CONSUMPTION BASIS) SHALL INCUR A 15% PRICE INCREASE.

AN INCREASED GUARANTEE WITHIN 72 HOURS WILL NOT RECEIVE AN OVERSET AMOUNT. THE NEW GUARANTEE IS THE SET AMOUNT. PLEASE NOTE THAT IN SOME CASES RED ROCK MAY NOT BE ABLE TO ACCOMMODATE INCREASES IN FOOD AND BEVERAGE QUANTITIES WITH PREVIOUSLY CONFIRMED MENU.

LABOR FES  $200.00 BARTENDER FEE WILL APPLY PER BARTENDER.  $200.00 LABOR FEE WILL APPLY PER CHEF ATTENDANT REQUESTED.  $250.00 LABOR FEE WILL APPLY TO EVENTS WITH 25 GUESTS OR LOWER. NOTIFICATION OF SERVICE CHARGE AND TAX ++ = PLUS TAX AND SERVICE CHARGE

NEW ORDERS WITHIN 72 HOURS ANY MENU ORDERED WITHIN 72 HOURS OF THE FUNCTION DATE WILL BE CONSIDERED A “POP-UP” AND SUBJECT TO SPECIAL MENU SELECTIONS AND PRICING. CONSULT YOUR CATERING MANAGER FOR POP-UP MENUS AND PRICING.

SPECIAL MEALS KOSHER AND HALAL MEALS ARE AVAILABLE UPON REQUEST. REQUESTS MUST BE MADE WITH YOUR CATERING MANAGER AT LEAST SEVEN DAYS IN ADVANCE. “FRESH” STYLE MEALS ARE AVAILABLE, PRICING AS FOLLOWS: BREAKFAST $45.00 PER PERSON, LUNCH $65.00 PER PERSON, AND DINNER $95.00 PER PERSON.

ADDITIONAL CHARGES 1. FOR PLATED MENUS SERVED AS A BUFFET, A SURCHARGE OF $7.00 PER PERSON WILL APPLY FOR ALL FUNCTIONS 25 PERSONS OR MORE. 2. IN THE EVENT THAT A BUFFET IS SERVED FOR AN AMOUNT UNDER THE MINIMUM QUOTED ON THE BANQUET MENU, A SURCHARGE OF $5.00 PER PERSON WILL APPLY FOR GUARANTEES BETWEEN 30 AND 99 GUESTS. 3. IN THE EVENT THAT A BUFFET IS SERVED FOR AN AMOUNT UNDER THE MINIMUM QUOTED ON THE BANQUET MENU, A SURCHARGE OF $7.00 PER PERSON WILL APPLY FOR GUARANTEES BETWEEN 10 AND 29 GUESTS. 4. ALL POOL FUNCTIONS ARE SUBJECT TO A MINIMUM F&B SPEND PER PERSON AND A SET-UP FEE BASED UPON THE AREA. POOL FUNCTIONS ARE SUBJECT TO REGULATIONS GOVERNING THE POOL. PLEASE SEE THE DESTINATION EVENT GUIDE FOR FURTHER DETAILS. 5. IF FULL BANQUET STYLE SEATING AND SERVICE IS PROVIDED FOR CONTINENTAL BREAKFASTS OR BOX LUNCH, A SURCHARGE OF $2.00 PER PERSON WILL BE APPLIED. 6. FOR PLATED MENUS SERVED WITH MULTIPLE ENTRÉE CHOICES THE FOLLOWING GUIDELINES APPLY; ALL GUESTS MUST BE SERVED THE SAME STARTER AND DESSERT COURSE; THE HIGHEST MENU PRICE WILL APPLY FOR ALL SELECTIONS; GUARANTEE OF EACH ENTRÉE SELECTION IS DUE TO CATERING MANAGER AT LEAST 3 BUSINESS DAYS PRIOR TO EVENT; GUEST ENTRÉE SELECTION MUST BE IDENTIFIED ON PLACE CARD PROVIDED BY HOST. 7. MEETING ROOM SETUP CHANGES MADE LESS THAN 24 HOURS PRIOR TO A FUNCTION MAY INCUR A LABOR CHARGE.

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GENERAL TERMS ALL RESERVATIONS AND AGREEMENTS ARE MADE UPON, AND ARE SUBJECT TO, THE RULES AND REGULATIONS OF THE HOTEL AND THE FOLLOWING CONDITIONS: 1. THE QUOTATION HEREIN IS SUBJECT TO A PROPORTIONATE INCREASE TO MEET INCREASED COSTS OF FOOD, BEVERAGE AND OTHER COSTS OF THE OPERATION EXISTING AT THE TIME OF PERFORMANCE OF OUR UNDERTAKING BY REASON OF PRESENT COMMODITY PRICES, LABOR COSTS, TAXES OR CURRENCY VALUES. PATRON EXPRESSLY GRANTS THE RIGHT TO THE HOTEL TO RAISE THE PRICES HEREIN QUOTED OR TO MAKE REASONABLE SUBSTITUTIONS ON THE MENU AND AGREES TO PAY SUCH INCREASED PRICES AND TO ACCEPT SUCH SUBSTITUTIONS. 2. IN ARRANGING FOR PRIVATE FUNCTIONS, THE ATTENDANCE MUST BE DEFINITELY SPECIFIED THREE (3) BUSINESS DAYS IN ADVANCE. THIS NUMBER WILL BE CONSIDERED A GUARANTEE, NOT SUBJECT TO REDUCTION, AND CHARGES WILL BE MADE ACCORDINGLY. 3. ALL FEDERAL AND DISTRICT TAXES WHICH MAY BE IMPOSED OR BE APPLICABLE TO THIS AGREEMENT AND TO THE SERVICES RENDERED BY THE HOTEL ARE IN ADDITION TO THE PRICES HEREIN AGREED UPON, AND THE PATRON AGREES TO PAY THEM SEPARATELY. 4. PER NEVADA STATE LAW, ALCOHOLIC BEVERAGES OF ANY KIND WILL NOT BE PERMITTED TO BE BROUGHT INTO THE HOTEL BY THE PATRON OR ANY OF THE PATRON’S GUESTS OR INVITEES FROM THE OUTSIDE. ALL FOOD AND BEVERAGE ITEMS MUST BE PURCHASED FROM THE HOTEL. WE WELCOME YOUR REQUEST FOR SPECIAL ITEMS, WHICH WILL BE CHARGED IN THEIR ENTIRETY PER SPECIFIC ORDERED QUANTITIES. NEVADA STATE LAW FURTHER PROHIBITS THE REMOVAL OF ALCOHOLIC BEVERAGES PURCHASED BY THE HOTEL FOR CLIENT CONSUMPTION. 5. PRICES PRINTED AND PRODUCTS LISTED ARE SUBJECT TO CHANGE WITHOUT NOTICE. 6. PAYMENT SHALL BE MADE IN ADVANCE OF THE FUNCTION UNLESS CREDIT HAS BEEN ESTABLISHED TO THE SATISFACTION OF THE HOTEL, IN WHICH EVENT A DEPOSIT SHOULD BE PAID AT THE TIME OF SIGNING THE CONTRACT AND A SUBSTANTIAL ADDITIONAL PAYMENT WILL BE REQUIRED 24 HOURS BEFORE THE FUNCTION. THE BALANCE OF THE ACCOUNT IS DUE AND PAYABLE 30 DAYS AFTER THE DATE OF THE FUNCTION. A SERVICE CHARGE OF ONE-AND-ONE-HALF PERCENT PER MONTH IS ADDED TO ANY UNPAID BALANCE OVER 30 DAYS OLD. 7. THE BANQUET EVENT ORDER (BEO) IS THE GOVERNING DOCUMENT FOR ALL GOODS AND SERVICES ORDER BY THE CLIENT. CLIENT’S SIGNATURE ON SAID BEO REPRESENTS AN AGREEMENT AND APPROVAL FOR THE GOODS AND SERVICES REPRESENTED ON THE BEO. ALL BANQUET CHECKS PRESENTED PRIOR TO FINAL BILLING ARE SUBJECT TO AN AUDIT AND MAY VARY FROM FINAL INVOICED BANQUET CHECKS.

SPECIAL DIETS CHEFS CAN OFTEN SUBSTITUTE DIFFERENT INGREDIENTS AND OFFER OTHER FOOD OPTIONS SO THAT DINING FOR THOSE WITH RESTRICTED DIETS CAN STILL BE A DELECTABLE AFFAIR.

OUR BANQUET CULINARY TEAM CAN ACCOMMODATE THE FOLLOWING COMMON FOOD ALLERGIES AND INTOLERANCES: WHEAT FREE / GLUTEN FREE GF KOSHER / HALAL FREE / LACTOSE INTOLERANT VEGETARIAN / SEMI-VEGETARIAN V VEGAN HEART HEALTHY

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