Making It Better To Be There Since 1929. MENUS CONTENTS
ABOUT CENTERPLATE SACRAMENTO 1
POLICIES 2
LOCAL VENDORS 4
BREAK SERVICE 5
DIY SNACKS & BEVERAGES 6
BREAKFAST 7
LUNCH 9
DINNER 15
HORS D’OEUVERS 18
BAR SERVICE 26
WINE LIST 27
SPIRITS 32
Making It Better To Be There Since 1929. Exclusive Provider of Food & Beverage within the SAFE Credit Union Convention and Performing Arts District
Centerplate retains the exclusive right to provide, control and maintain all food and beverage services within these facilities.
We o er custom designed catering and retail food & beverage services for all types of events. Concessions, the sale, or provision of alcoholic or non-alcoholic beverages, and the provision of snacks, treats or candies are included under our exclusive rights.
All food and beverage samples brought into these premises must have the approval of Centerplate in writing prior to the event and adhere to the published Sampling Guidelines.
Our meticulous quality assurance programs ensure we have the right systems and people in place to deliver the outstanding results our guests seek.
We are very supportive of o ering healthy choices at events by providing a wealth of fresh, customizable, and varied options that include low calorie, low-salt, low-fat, low-sugar, vegan, and gluten-free o erings, among others. Fresh fruit and vegetables, meatless entrees marketed to the mainstream, and light options are all very popular among our attendees.
Our culinary sta is available to assist event planners throughout their planning process and design menus that are appealing, a ordable and in keeping with their wishes. We solicit event organizers to determine the best selections and special options for their guests.
We look forward to serving you!
Making It Better To Be There Since 1929. 1 Pricing Guarantees Prices, along with menus, are often provided Guaranteed guest count is required 5 business well in advance of an event. Due to uctuating days (Monday – Friday) prior to your event. market prices, our menu prices are subject Centerplate will prepare 3% over (not to exceed
Policies to change. an additional twenty- ve meals) any guaranteed count given ve business days Centerplate will gladly lock in and guarantee (Monday – Friday) prior on all sit-down meal menu selection pricing for your rst catered events. Five percent overage preparation does event with a signed contract, signed event not pertain to box lunches, continental orders and a deposit per our stated deposit breakfasts, bu ets, or receptions. policy.
Please note that we require a minimum of 5 Cancellation working business days (Monday – Friday) in A charge will be assessed for cancellation of advance of the deadline to complete all the contracted services within 15 days of an event. necessary paperwork. Pricing for banquet meals The charge will be calculated to cover material is based on round tables of 8 or 10. and labor costs (including administrative) Other scenarios may require additional labor, incurred by Centerplate because of the linen, or food & beverage charges. anticipated event as well as the foregone pro t margin associated with the canceled event If more than one entrée choice is o ered at the should the date not be rebooked by event, the price of each entrée will be that of another customer. the higher priced entrée. A 24% service charge and applicable sales tax will be added to all food Any event canceled within seventy-two (72) and beverage sales. business hours (Monday – Friday) prior to the event requires payment in full for the estimated If the customer is a tax-exempt organization, revenue based on the menu and event copies of the pertinent tax-exempt certi cate arrangements. from the California State Board of Equalization are required with your signed Banquet Contract. If the certi cates are not received prior to Liability invoicing taxes will be collected. Neither the SAFE Credit Union Convention and Performing Arts District nor Centerplate can assume responsibility for the damage to or loss Payment Policies of any merchandise or articles left in the To guarantee services, pre-payment is required facilities before, during or following the event. on all contracts. A deposit of 90% of the total contract value will be required a minimum of 30 days in advance of the rst function. The nal Contracts 10% remaining balance due shall be paid in full To execute your event, a signed copy of the 72 business hours (Monday – Friday) prior to the Banquet Event Orders and Banquet Contract start of the function. must be returned to Centerplate. The signed contract with its stated terms constitutes the Final payment for event charges in addition to entire agreement between the client and those estimated on the contract must be paid Centerplate. A signed contract with deposit will after the event by a company, certi ed or lock in prices within the policy stated above. cashier’s check or they will be assessed to the credit card used to authorize the event.
If the event is of a nature that additional charges may be incurred, a completed credit card authorization form must be provided by the Customer as a guarantee of payment for services rendered.
Making It Better To Be There Since 1929. 2 Concessions Supplemental Staffing Concession stands for private events will be Unless indicated otherwise, charges for the subject to a set-up fee of $150.00 per stand and sta ng of your function are included in our minimum sales of $1000 per three-hour period menu prices provided the guaranteed minimum Policies If the minimum is not met, the di erence sales requirements are met. When you request between sales and $1000 will be charged. additional sta ng, over and above what is normally provided, the following hourly rates Linen will apply. White or Black Table Linens are provided for Please note that a three (3) hour minimum per banquet style seating for round tables of 8 or 10 sta member applies. when such tables are used for seating at a plated, continental or bu et meal service. Banquet/Beverage Server $100.00 (3-hour period) Table Linen $10.50/Table Bartender $150.00 (3-hour period) Black Spandex for Highboy $15.00 Table Chef/Carver $150.00 (3-hour period) Black Spandex Chair Cover $6.25 Chair
“Boxed” Table Linen $25.50 Table Colored linen is available at $11.50 each and colored napkins at $.80 each.
Water Service Water service is provided for podiums, head tables & meal functions. The following additional options are available.
Stainless Steel Water Dispensers Includes Two 3 Gallon Bottles of Water $92.00 Day
Additional 3 Gallon Bottles of Water $40.00 Bottle
Water Pitchers Set either at the Back of the Room OR at Individual Tables
$100.00 Service Minimum (includes maximum of 25 pitchers for 3-hour period)
Making It Better To Be There Since 1929. 3 Partner With Our Local Vendors Making ItBett er T o BeT her e Sinc e 19 29 . 4 BREAK SERVICE Maximum 45 minute service timeframe Labor fees will apply if additional time is requested
All Break Service items are per dozen, unless otherwise noted.
Assorted Dessert Bars: $44.00 (Choose up to three, minimum one dozen per choice) Fudge Brownie • Crispy Marshmallow • Lemon Pound Cake • Cheesecake • Salted Caramel • Chocolate Peanut Butter • Butterscotch Blondie • Brown Sugar Apple Blondie • Berry Oatmeal Crumble
House-baked Seasonal Cobbler - $138.00/Pan Peach, Apple or Berry (Served warm with Cinnamon Cream, serves 30)
House-baked Multi-Grain Bars - $44.00 Mixed Berry (Nut Free)
House-baked Multi-Grain Bars - $44.00 Peanut (contains nuts)
Ice Cream Bar – Assorted - $5.25 Each
Ice Cream Bar – Haagen Dazs - $6.75 Each
Freshly Baked Cookie Assortment - $44.00
Multi-grain Mini Croissants - $44.75 (Butter, Fruit Preserves)
Freshly Baked Danish Assortment - $44.00
House-made Mu n Assortment - $44.00
Freshly Baked Scone Assortment - $42.50
Bagels with Cream Cheese - $44.50
Breakfast Breads - $41.50
White & Dark Chocolate Dipped Strawberries - $59.50
Whole Fresh Fruit - $4.00 Each
Individual Yogurt - $5.00 Each
Seasonal Fresh Fruit Tray - $10.00 Person
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929. 5 DRY SNACKS & BEVERAGES Maximum 45 minute service timeframe Labor fees will apply if additional time is requested
Dry Snacks All dry snacks are priced per pound
Blue Diamond Party Mix $32.00
House-made Trail Mix $29.50 (Peanuts, Cashews, Raisins, Cranberries, Pineapple)
Fancy Mixed Nuts $54.50
Rosemary Marcona Almonds $63.00
Pre-Popped Popcorn $29.00 (Approximately 10 Individual Bags per Pound)
House-made Herb & Parmesan Potato Chips $38.50
Pretzel Twists $24.00
Bowl of Bulk Candy $30.25 (M&Ms, Reese’s Pieces or Jelly Belly’s)
Caramel Popcorn $38.50
Wicked Mix Laced with White & Dark Chocolate $54.50 (Sweet, Salty & Spicy)
Beverages (three-gallon minimum) All beverages are priced per gallon unless otherwise noted
House-blend Traditional and Deca einated Co ee $84.00 Upgrade to Starbucks Brand Co ee $91.00 Hot Tea - Tazo Assorted Varieties $84.00 Iced Tea $84.00 Fruit Punch or Lemonade $84.00 Chilled Juice - Orange, Apple or Cranberry $84.00 Soft Drinks Assorted $4.75 Each (Pepsi, Diet Pepsi, Sierra Mist) Pellegrino (8.45 oz. Bottle) $4.75 Each Premium Bottled Juices Individual $5.00 Each (Orange, Apple or Cranberry) Red Bull $7.75 Each Vitamin Waters $6.50 Each Pure Leaf Bottled Teas $7.75 Each
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
6 BREAKFAST Maximum 90-minute service timeframe Labor fees will apply if additional time is requested All Continental Breakfasts are priced per person, unless otherwise noted A labor fee of $100.00 applied to groups less than 25
Continental Breakfast Includes: Assorted Juices, House-blend Co ee, Decaf Co ee & Tazo Tea Assortment
Eye Opener - $22.75 House-baked Mu ns, Scones, Breakfast Breads
Upper Crust - $24.00 House-baked Mu ns, Scones, Multi-grain Mini Croissants with Preserves, Sliced Seasonal Fruit Display
Heart Healthy - $26.50 House-baked Multigrain Bars, Assorted Yogurts, Granola, Sliced Seasonal Fruit Display
Continental Breakfast Additions (a la carte $1.00 per item additional)
Half Pints of Milk - $.75 Breakfast Burrito - $7.75 (Cage-free Eggs, Cheese, Potatoes, Applewood Smoked Bacon - $5.00 Peppers, Onions, Chorizo ) Pork Breakfast Sausage - $4.50 Vegetarian Breakfast Burrito - $7.75 Hickory Smoked Sliced Ham - $5.00 (Cage-free Eggs, Cheese, Potatoes, Peppers, Onions) Hard Boiled Eggs - $4.00 Oatmeal with Brown Sugar, Raisins Cage-free Scrambled Eggs - $5.50 and Nuts - $7.00 Cage-free Egg & Cheese Croissant Hand-Crafted Breakfast Sandwiches - $7.75 “Pop Tarts” - $6.25 - with Bacon - $9.00 Artisan Ham & Swiss Croissant - $6.25 Fresh Fruit Yogurt Parfait - $7.75 Artisan Turkey & Cream Cheese Frittata - $7.00 Croissant - $6.25 (Spinach & Cheese or Broccoli & Ham) Individual Yoplait Yogurt - $5.00 Egg Bites - $6.00 (Ham, Cheddar, Red Pepper or Individual Greek Yogurts 5.50 Mushroom, Swiss, Gruyere) Assorted Cereals & Milk - $6.50 Peppers, Onions) (8oz. mason jar with lid: Granola, Cheerios, or Raisin Bran)
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
7 BREAKFAST CONTINUED Maximum 90-minute service timeframe Labor fees will apply if additional time is requested All Breakfasts are priced per person, unless otherwise noted A labor fee of $100.00 applied to groups less than 25
Plated Breakfasts Includes: House-baked Mini Mu ns, House-blend Co ee, Decaf Co ee and Tazo Tea Assortment Add Orange Juice additional $2.75 per person
Southwestern Frittata - $30.00 Cage Free Eggs, Jack and Cheddar Cheese, Green Chile, Onion, Red Pepper, House-made Fire Roasted Salsa
Crustless Quiche - $31.00 Cage-Free Eggs, Onion, Kale, Red Pepper, Green Pepper, Fresh Herbs, Rustic Tomato Sauce
Egg Sou é in Pastry Cup - $32.00 Cage-Free Eggs, Leek, Green Onion, Gruyere Cheese and Thyme baked in Croissant Pastry, Mornay Sauce
Accompaniments (Choose 1 meat & 1 starch) Applewood Smoked Bacon • Fingerling Breakfast potatoes Chicken Apple Sausage • Roasted Yukon & Yam Hash Pork Sausage Patty • Three Onion Potato cake
Breakfast Buffets 50 person Minimum – If attendance falls below 50 an additional $3.00 per person will be added to the menu price Breakfast Bu ets Include: House-blend Co ee, Decaf Co ee and Tazo Tea Assortment
Scrambled Egg and Tater Tot Bar - $32.75 Cage-free Scrambled Eggs and Tater Tots Toppings: Bacon, Sausage, Ham, Sautéed Bell Peppers, Sautéed Onions, Chives, Sautéed Mushrooms, Sour Cream, Salsa, Cheese and Assorted House-baked Mu ns
Sweet Beginnings - $33.75 Cage-free Scrambled Eggs, Applewood Smoked Bacon, Belgian Waes Assorted Seasonal Fruit Toppings, Maple Syrup, Berry Sauce, Nutella Sauce, Whipped Cream Assorted House-baked Mu ns and Sliced Seasonal Fruit
American Heartland - $35.00 Cage-free Scrambled Eggs with Peppers, Onions, Tomatoes, Scallions Herb Potatoes, Buttermilk Biscuits & Country Sausage Gravy, Applewood Smoked Bacon, Sliced Seasonal Fruit, Assorted House-baked Pastries
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
8 LUNCH Maximum 90-minute service timeframe Labor fees will apply if additional time is requested A labor fee of $100 applied to groups of less than 25 All Lunches are priced per person, unless otherwise noted
Chilled Plated Lunches Served with: House-baked bread and butter, House-blend co ee and iced tea. Desserts available for an additional $4.75
Sacramento Farm-to-Fork Salad $33.50 Sliced Breast of Chicken, Butter Lettuce, Watermelon Radish, Snap peas, Delta Asparagus, Shaved Fennel, Summer Squash, Citrus Vinaigrette—*Spring/Summer
Sacramento Farm-to-Fork Salad $33.50 Sliced Chicken Breast, Spinach, Arugula, Pear, Dried Cranberries, Candy stripe Beets, Multi-colored Carrots, Butternut Squash, Pomegranate Vinaigrette—*Fall/Winter
Fajita Salad $33.50 (Ancho Marinated Grilled Chicken OR Beef) Lettuce, Marinated Beans, Guacamole, Tomatoes, Cilantro, Sour Cream, Salsa, Flour Tortilla Bowl
Grilled Caribbean Chicken Salad $33.50 Mango, Pineapple Salsa, Seasonal Berries, Orange Lime Vinaigrette
Mediterranean Chicken Salad $33.50 Lemon Oregano Grilled Chicken Breast, Mixed Greens, Orzo, Marinated Cucumbers Kalamata Olives, Tomatoes, Grilled Baby Vegetables, Feta Cheese, Lemon Herb Vinaigrette
Hot Plated Lunches Served with: Starter salad, house-baked bread and butter, house-blend co ee and iced tea. Desserts available for an additional $4.75
Chile Braised Short Rib Style Pot Roast $43.00 Roasted Corn and Mushroom Ragu—*Spring/Summer
Bourbon Braised Short Rib Style Pot Roast $43.00 Pan Gravy—*Fall/Winter
Poached Salmon $41.00 Dill Butter Sauce
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
9 LUNCH CONTINUED Maximum 90-minute service timeframe Labor fees will apply if additional time is requested A labor fee of $100 applied to groups of less than 25 All Lunches are priced per person, unless otherwise noted
Grilled Sonoma Chicken $38.50 Seasoned Chicken Breast, Chardonnay Beurre Blanc, Crispy Shallots
Honey Brined Chicken $38.50 Seasoned Chicken Breast and Tangerine Beurre Blanc
Turkey Filet $38.50 Cilantro Chile Lime Sauce *Spring/Summer Sage Cream Sauce *Fall/Winter
Chicken or Pork Empanada $38.50 Rice Verde, Fire Roasted Salsa (Below accompaniments not included)
Plated Lunch Accompaniments (Choose 2) Garlic Roasted Mashed Potatoes Farm-to-Fork Local Rice Pilaf Grilled White Polenta with Wild Mushrooms Roasted Broccoli & Cauli ower Green Beans Chef’s Choice Farm-to-Fork Seasonal Vegetables
Vegan/Gluten Free Entrees Served with: Starter salad, house-baked bread and butter, house-blend co ee and iced tea. Desserts available for an additional $4.75
Black Bean Cake with Red Velvet Compote $38.50 Red Beets, Strawberry Chipotle Sauce, Micro Greens
Shepherd’s Pie $38.50 Wild Mushroom, Caramelized Onion, Local Seasonal Vegetables
Moroccan Spiced Chick Pea Cake $38.50 Red Pepper Coconut Curry, Apricot-Date Chutney, Local Seasonal Vegetables
Fire Roasted Eggplant $38.50 Stu ed with Quinoa, Chimichurri, Garlic
Risotto Cakes $38.50 Rustic Roasted Red Pepper Sauce and Local Seasonal Vegetables
Making It Better To Be There Since 1929.
10 LUNCH CONTINUED Maximum 90-minute service timeframe Labor fees will apply if additional time is requested A labor fee of $100 applied to groups of less than 25 All Lunches are priced per person, unless otherwise noted
Luncheon Starter Salads Choice of one of the following salads is included with your Hot Entrée selection. Additional salad choices available at an additional charge.
House Salad of Butterleaf & Romaine, English Cucumber, Radish, Cherry Tomatoes, Croutons & Creamy Herb Dressing
Tri-Color Caesar Salad, Romaine, Kale, Radicchio, Shaved Parmesan, Croutons, Caesar Dressing
Mixed Greens, Cherry Tomatoes, Carrot, Jicama, Pumpkin and Sun ower Seeds with Miso Ginger Dressing *Vegan
Baby Spinach, Blueberries, Red Onion, Feta, Almonds, lemon Poppy Seed Dressing *Spring/Summer
Winter Greens, Apple, Pear, Beets, Goat Cheese, Cherries, Toasted Pecans, Balsamic Fig Vinaigrette *Fall/Winter
Luncheon Desserts Available for an additional $4.75 when accompanied with Lunch Entrée (A la Carte 5.75) Mixed Berry Pie-in-a-jar Red Velvet Cheesecake-in-a-jar Nutella Chocolate True-in-a-jar Banana Caramel Pie-in-a-Jar Coconut Cream Pie-in-a-Jar Rustic Apple Pie New York Cheesecake Chocolate Decadence with Raspberry Coulis *Vegan/Gluten Free
Gourmet Box Lunches $29.50 Maximum of 3 Box Lunch Choices and (1) Side Choice All Box Lunches Sandwiches or Wraps Include: Choice of one Side *Excluding boxed salads Miss Vickie’s Kettle-style Chips and Gourmet Cookie
Choose (1) Side *Excluding boxed salads Tomato, Mozzarella and Basil Salad Whole Fruit Lemon Dill Orzo Salad Tri-color Tortilla Chips and Yukon Potato Salad House-made Salsa—upgrade $1.75 Southwest Black Bean and Corn Salad House-made Herb and Parmesan Crudité & Hummus Kettle Chips—upgrade $1.75
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
11 LUNCH CONTINUED Maximum 90-minute service timeframe Labor fees will apply if additional time is requested A labor fee of $100 applied to groups of less than 25 All Lunches are priced per person, unless otherwise noted
Gourmet Box Lunches Continued $29.50
Southwest Grilled Steak Sandwich or Wrap Grilled Steak with Avocado, Caramelized Onions, Oven Roasted Tomatoes and Chipotle Aioli on a Sourdough Roll or in a Chipotle Wrap
Black Forest Ham Sandwich or Wrap Black Forest Ham with Grilled Portabella, Swiss Cheese, Spring Mix and Whole Grain Mustard on a Pretzel Roll or in an Onion Herb Wrap.
Central Valley Chicken Sandwich or Wrap Grilled Chicken, Provolone, Caramelized Onion, Lettuce and Basil Aioli on a Multi-Grain Croissant or in a Whole Wheat Wrap
Roasted Turkey Sandwich or Wrap Roasted Turkey, Pepper jack Cheese, Romaine, Tomato, and Garlic Aioli on a Nine Grain Roll or in a Chile Tomato Wrap
Chicken Caesar Salad or Wrap Grilled Chicken with Romaine, Tomato, Parmesan and Caesar Dressing on a bed of Romaine or in a Spinach Wrap
Quinoa Salad or Wrap Quinoa, Tomato, Herb, Feta, Spinach & Arugula Lemon Vinaigrette on a bed of Mixed Baby Greens or in a Spinach Wrap
Chicken Salad or Wrap Chopped Chicken, Apples, Grapes, Celery, Scallions, Tarragon with Citrus Aioli on Bed of Mixed Baby Greens or in a Spinach Wrap OPTION: Above Items set up “Bu et Style” 2.00 pp
ADD ON: Assorted Sodas & Bottled Waters $4.75 pp Iced Tea & Lemonade $4.50 pp Co ee, Decaf, Hot Tea $4.50 pp
Making It Better To Be There Since 1929.
12 LUNCH CONTINUED Maximum 90-minute service timeframe Labor fees will apply if additional time is requested A $250 labor fee will be applied to groups less than 50 All Lunches are priced per person, unless otherwise noted
Luncheon Buffets Accompanied by freshly brewed co ee, tea and iced tea. An eight (8) dollar surcharge will be added if ordered for dinner.
California Lunch Bu et $47.25 Served with Seasonal Vegetables, House Baked Bread and Chef’s Choice Dessert
Choose 2: (Other salads available at additional charge) Caesar Salad Mixed Green Salad with Two Dressings Quinoa Salad with Cherry Tomatoes, Spinach and Fresh Herb Vinaigrette Jicama Green Bean Salad
Choose 2: (Other salads available at additional charge) Tri Tip with Fire Roasted Salsa Grilled Chicken with Rustic Tomato and Basil Sauce Turkey Breast with Cilantro Lime Sauce Baked Salmon with Apple & Fennel Chutney & Spätzle
Choose 2: (Other options available at additional charge) Wild & Long Grain Rice with Red Peppers and Pine Nuts Oven Roasted Parmesan Sage Red Potatoes White Polenta with Parmesan Grilled Vegetable Pasta Salad
Latin Lunch Bu et $42.00 Sweet Potato, Black Bean, Jack Cheese Enchiladas Chicken Chingalingas Warm Flour Tortillas, Guacamole, Sour Cream, Fire-roasted Salsa, Verde Rice House-Made Pinto Beans Green Salad, Queso Fresco, Jicama, Tomatoes, Chipotle Dressing, and Tri-Color Tortilla Chips House-made Churros
Asian Lunch Bu et $42.00 Paci c Rim Slaw with Julienne Snow Peas, Carrots, Tamari Miso Vinaigrette Stir Fry Steak with Spicy Orange Sauce Green Coconut Curry Chicken Vegetable Chow Mein Stir Fry Vegetables Steamed Rice Macadamia Nut Cookies
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
13 LUNCH CONTINUED Maximum 90-minute service timeframe Labor fees will apply if additional time is requested A labor fee of $100 applied to groups of less than 25 All Lunches are priced per person, unless otherwise noted
Luncheon Buffets Accompanied by freshly brewed co ee, tea and iced tea. An eight (8) dollar surcharge will be added if ordered for dinner.
Italian Lunch Bu et $42.00 Eggplant Verde stu ed with Quinoa Chicken Piccata Caesar Salad Steamed Penne Rigate with Marinara & Alfredo Sauce Seasonal Vegetables Soft Breadsticks Tiramisu Bars
Indian Lunch Bu et $42.00 Vegetarian Samosa with Cilantro Mint Chutney Dal Makhani Cauli ower Potato Aloo Gobi Basmati Rice Biryani Butter Chicken Papadum Cardamom Shortbread Cookies
Deli Lunch Bu et $41.00 Served with Sliced Breads & Deli Rolls, Relish and Condiment Tray House made Kettle Chips and Fresh-Baked Cookies and Brownies
Choose 2: Tossed Green Salad with Two Dressings Penne Pasta Salad Fresh Fruit Salad Red Potato Salad Accompanied By: Meats: Roast Beef, Roast Turkey, Honey Glazed Ham, Dry Italian Salami Cheeses: Smoked Gouda, Cheddar, Pepper Jack, Swiss
Making It Better To Be There Since 1929.
14 DINNER A labor fee of $100 applied to groups of less than 25 All Dinners are priced per person, unless otherwise noted
Plated Dinner All hot entrées include fresh baked bread, house-blend co ee and a choice of dinner salads Desserts available for an additional $5.75
Napa Filet 6oz. $65.00 Espresso Rub Filet Mignon with Sherry Cream and Fried Leeks
Glazed Short Ribs $58.25 Cider Braised Short Ribs
Pan Seared Paci c Rock Fish $56.00 Fresh Mango Salsa
Herb Marinated Salmon $56.00 Lemon Beurre Blanc
Bone-in Pork Chop $54.00 Honey Mustard Pan Sauce
Central Valley Chicken $51.75 Pears, Walnuts and Gorgonzola Cheese, Port Wine Sauce
Herb Brined Chicken $51.75 Orange Rosemary Glaze
Dual Entrées
Steak & Crab Cake $65.50 Beef Tenderloin Steak 4oz, Tri Color Pepper Sauce, Parsley Mushrooms, Glazed Onions Dungeness Crab Cake with Tarragon Shallot Butter
Beef & Salmon $65.50 Petite Filet Mignon 4oz, with Cognac Cream Sauce Salmon Persillade, Lemon Dill Cream Sauce
Chicken & Prawns $61.50 Herb Grilled Chicken Breast, Roasted Tomato Basil Sauce Lemon Garlic Jumbo Shrimp
Vegan/Gluten Free Entrees *See Plated Lunch Menus
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
15 DINNER CONTINUED A labor fee of $100 applied to groups of less than 25 All Dinners are priced per person, unless otherwise noted
Accompaniments (Choose 2) Rustic Herbed Mashed Potatoes Farm-to-Fork Black Japonica Rice Pilaf Butternut Squash Risotto Cake Brussels Sprouts & Butternut Squash Medley Multi-Colored Baby Carrots Chef’s Choice Farm-to-Fork Seasonal Vegetables
Dinner Salads Choice of (1) of the following:
Field Greens, Belgian Endive, Pear, Blue Cheese, Croutons, Toasted Walnut Vinaigrette
Red & Yellow Heirloom Tomato, Mozzarella, Orange, Basil Vinaigrette *Seasonal
Grilled Baby Artichokes, Shaved Parmesan, Organic Greens, Kalamata Olives, Sun-Dried Tomatoes, Herb Vinaigrette
Delta Asparagus Salad, Egg, Chives, Lemon Vinaigrette *Seasonal
Field Greens, Port Soaked Dried Cherries, Feta, Candied Walnuts, Balsamic Grilled Red Onions, Balsamic Vinaigrette Shaved Rainbow Carrots, Pistachios, Cumin Seed, Pomegranate Vinaigrette
Dinner Desserts Additional 5.75 when accompanied with Dinner Entrée A la Carte $7.00 Fresh Fruit Tart Seasonal Fruit & Caramel Cheesecake Pear Almond Tart Chocolate Trio Bambino White Chocolate Raspberry Cake Roasted Almond Chocolate True Slice
Making It Better To Be There Since 1929. Centerplate Sacramento | (916) 446-1215 | centerplatesacramento.com 16 DINNER CONTINUED A $250 labor fee will be applied to groups less than 50 All Dinners are priced per person, unless otherwise noted
Dinner Bu et $67.50
Choose (2): Tri-color Caesar Salad Spinach Salad, Strawberries, Toasted Almonds, Poppy Seed Dressing Green Bean Salad with Stone Ground Mustard Vinaigrette, and Caramelized Onions Baby Greens, Spiced Nuts, Bleu Cheese, Apple, Port Wine Vinaigrette
Choose (2): Additional Entrees $4.00 Slow Roasted Glazed Short Ribs Prime Rib au Jus and Horseradish Grilled Chicken Breast, Sa ron Sauce and Mediterranean Salsa Salmon Persillade
Choose (1): Roasted Garlic Mashed Potatoes Au Gratin Potatoes Rosemary Roasted Tri-color Fingerlings Wild Mushroom Risotto
Accompanied By: Roasted Baby Seasonal Vegetables Cheese Tortellini with Sun-dried Tomato Butter Freshly Baked Rolls Chef’s Choice Dessert Display House-blend co ee
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
17 HORS D’OEUVRES All ’On Display’ items are priced per person, unless otherwise noted A $250 Labor Fee Will Be Applied to Groups Less than 50
On Display
Poached Prawns (100-Piece Minimum) $5.75 Piece Lemon Wedges & Cocktail Sauce
Cocktail Sandwich Platter $11.00 Assorted Cocktail Sandwiches: Mini Mu uletta, Chicken Salad on Mini Whole Wheat Croissant, Brussels Sprout Tempeh on Mini Roll
Market Fresh Crudité Vegetable Display $8.00 Seasonally Inspired Vegetables Three Dipping Sauces: Creamy Herb, Sun-dried Tomato Hummus, Pesto Aioli
Gourmet International & Local Cheese Display $11.50 Selection of the Finest Local & Imported Cheeses, Dried Fruits, Nuts, House-baked Seasoned Bread sticks, Assorted Crackers & Baguettes
Fruit Display $10.00 Lavish Array of the Season's Best Local & Imported Fruits, Tequila Lime Sauce
Charcuterie Display $15.25 Dry Italian Salami, Prosciutto, Smoked Duck Breast, Serrano Ham Caper Berries, Cornichon, Seasoned Mustards, House-baked Seasoned Breadsticks
Vegetarian Antipasto Display $9.25 Grilled & Roasted Vegetables, Marinated Mushrooms, Olives, Roasted Garlic, Artichokes, Peppers, Cheeses, Breadsticks
Crostini Bar $8.25 House-made Crostini with Assorted Toppings that may include (Choose up to 3): Bruschetta - Red and Yellow Tomatoes with Pesto Mediterranean Salsa -with Artichoke Hearts, Kalamata Olives, Sun-dried Tomatoes and Capers Goat Cheese and Artichoke Puree White Bean Spread with Sage Edamame Hummus Roasted Cauli ower Hummus
Pesto Torte $10.50 Layers of Cream Cheese, Pesto, Sun-dried tomatoes served with Crackers & Sliced Fresh Baguette
Making It Better To Be There Since 1929.
18 HORS D’OEUVRES CONTINUED An additional $150 will be charged for each Uniformed Attendant The Cutting Board
Steamship (Serves 150 People) Dijon Mustard & Herb Crusted Steamship of Beef served with Fresh Deli Rolls & Condiments $1250
Prime Rib (Serves 50 People) Pepper Crusted & Roasted Prime Rib served with Deli Rolls & Condiments $750
Turkey Breast (Serves 50 People) Herb Brined Boneless Turkey, Oven Roasted served with Assorted Deli Rolls & Condiments $575
Lime Marinated Pork Loin (Serves 50 People) Boneless Pork Loin Marinated with Lime served with Chile Pasilla & Roasted Corn Relish $550
Clove Studded Gourmet Ham (Serves 50 people) Honey Glazed Smoked Ham served with assorted Mustards and Deli Rolls $575
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
19 HORS D’OEUVRES CONTINUED All ‘Themed’ items are priced per person, unless otherwise noted (50) person minimum An additional $150 will be charged for each Uniformed Attendant necessary
Themed Hors d’ Oeuvre Stations These Stations are intended as a compliment or addition to other hors d’oeuvres and are equivalent to approximately three hors d’oeuvre sized portions per person.
Skewer Station $12.75 (Choose up to 3) Beef, Lamb or Chicken with Seasonal Vegetables Balsamic Garlic Mushroom Caprese Antipasto Artichoke, Grilled Zucchini, Provolone, Kalamata Olive
Street Taco Bar $17.50 (Recommended as Action Station) Chicken & Beef, Cilantro & Onions, Crema, Fresh Sliced Jalapeños, Tri-color Tortilla Chips Fire-roasted & Verde Salsa, Corn Tortillas
Southwest Station $15.50 Chicken Chingalingas, Avocado Relish, Roasted Chiles Cilantro Quesadilla, Tri-color Tortilla Chips, Fire-roasted & Verde Salsa
Fiesta Nacho Bar $15.50 Freshly Fried Corn Tortilla Chips, Spicy Ground Beef, Refried Beans, House-Made Salsa, Fresh Guacamole, Chopped Tomatoes, Onions, Black Olives, Queso Sauce, Jalapeños and Sour Cream
French Station $19.00 Sautéed Chicken, Shallots, Tomatoes, Fresh Tarragon Baby Greens Salad, Crumbled Goat Cheese, Toasted Hazelnut Vinaigrette, Cognac Garlic Mushrooms
Italian Station $15.50 Cheese Tortellini in Basil Cream Sauce Beef Ravioli in Fire Roasted Tomato Sauce Fresh Grated Parmesan Cheese, Fresh Baked Breadsticks
Asian Noodle Bar $17.25 Udon Noodles and Glass Noodles (Gluten Free) Thai Green Coconut Curry Chicken, Spicy Orange Beef, Stir-fry Asian Vegetables Toppings: Scallions, Cilantro, Peanuts, Black Sesame Seeds, Fried Wonton Strips Sauces & Condiments: Teriyaki, Sriracha and Tamari
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
20 HORS D’OEUVRES CONTINUED All ‘Themed’ items are priced per person, unless otherwise noted (50) person minimum An additional $150 will be charged for each Uniformed Attendant necessary Themed Hors d’ Oeuvre Stations These Stations are intended as a compliment or addition to other hors d’oeuvres and are equivalent to approximately three hors d’oeuvre sized portions per person.
Sushi and Sashimi Bar $25.00 Selection of Assorted Nigiri Maguro (red tuna), Shiro Maguro (white tuna), Sake (fresh salmon) Ebi (steamed shrimp) and Selection of Rolls including California
Craft Brewers Station $15.50 Stout Meatballs, Crostini with Jalapeno IPA Hummus And Beer Queso, Beer Battered Brussels Sprouts, Chili Lime Beer Chicken Skewer
Comfort Food Station $15.50 Grilled White Cheddar Cheese Triangles, Tomato Bisque Shooters Mac & Cheese Bites, Mini Sliders
Mini Reuben Station $12.25 Petite Grilled Reuben Sandwiches, Swiss Cheese, Corned Beef, Sauerkraut, Dijon Mustard
Famous Mashed Potato Bar $10.75 Creamy Mashed Potatoes Served in a Martini Glass Toppings: Bacon, Salsa, Scallion, Tomato, Parmesan, Blue Cheese, Cheddar Cheese, Sour Cream (add Carnitas for 4.50)
Bananas Foster Station $14.00 Sliced Bananas, Flamed Rum, Butter & Sugar, Vanilla Bean Ice Cream
Crepe Suzette Station $14.00 Crepes ambé with Grand Marnier, Vanilla Bean Ice Cream
Soup Station—Local & Seasonal $15.50 Spring/Summer: Heirloom Tomato Gazpacho Cream of Asparagus Corn Chowder Fall/Winter: Tomato Bisque Pozole Roasted Cream of Mushroom
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
21 HORS D’OEUVRES CONTINUED All ‘Themed’ items are priced per person, unless otherwise noted (50) person minimum An additional $150 will be charged for each Uniformed Attendant necessary
Themed Hors d’ Oeuvre Stations These Stations are intended as a compliment or addition to other hors d’oeuvres and are equivalent to approximately three hors d’oeuvre sized portions per person.
Dessert Station $11.00 Pending quantities ordered, served in Martini Glass, Cosmo Glass or 4oz Canning Jar (Choose up to 3):
Godiva Brownie Chocolate Strawberry Shortcake Red Velvet Cheesecake Tri e Nutella Chocolate True Coconut Cream Pie Pineapple-Passion Fruit Sponge Cake Mojito Caramel Banana Nut Bread Pudding Banana Caramel Pie S’more’s Matcha White Chocolate Mousse Pumpkin Pie, Whiskey Brown Sugar Glaze Apple Crumble Mixed Berry
Alfresco Hors d’oeuvres All items are priced per piece, unless otherwise noted (75 Piece Minimum)
Ahi Tuna in Sesame Cones $6.00
Crostini $6.00 with Arugula, Burrata, Fig, Prosciutto, Balsamic Glaze
Ahi Poke & Cucumber Bite $6.00
Hoisin BBQ Duck Scallion Pancakes $5.75
Cambazola Apple Tartlet $5.75
Heirloom Tomato Gazpacho Shooter $5.75 with Salt & Pepper Rim *Seasonal
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
22 HORS D’OEUVRES CONTINUED All items are priced per piece, unless otherwise noted Alfresco Hors d’oeuvres Cont. (75 Piece Minimum)
Roasted Garlic Prawns $5.75
Grilled Chile Lime Shrimp Skewers $5.75 with Chipotle Crema
Snow Peas with Salmon Mousse $5.50
Crab Artichoke Crowns, Lemon Dill Sauce $5.25
Caprese Skewer $5.00 *Seasonal
Red Grapes, Bleu Cheese, Toasted Pistachios $5.00
Tarragon Chicken Salad Endive $5.00
Endive, Oranges, Walnuts, Blue Cream Cheese $5.00
Roasted Baby Red Potatoes Herb Cream Cheese $5.00
Bruschetta $5.00 *Seasonal with Red & Yellow Tomatoes, Basil, Olive Oil
Red Bosc Pears $5.00 *Seasonal with Gorgonzola Cheese, Spiced Walnuts
Strawberry Halves $5.00 *Seasonal with Cracked Black Pepper Cream Cheese
Grilled Asparagus, Prosciutto $5.00 *Seasonal
Classique Deviled Eggs $5.00 (Assorted toppings: Bacon, Caviar, Chives, Lemon Zest, Capers)
Fried Blue Cheese Stu ed Olives $5.00
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
23 HORS D’OEUVRES CONTINUED All items are priced per piece, unless otherwise noted Hot Hors d’oeuvres (75 Piece Minimum)
Coconut Prawn Skewers, Ginger Apricot Chutney $5.75
Petite Beef Wellington $5.75
Peking Duck Straws with Sesame Seeds $5.75
Chicken Parmesan Crostini $5.50
Crab Cakes, Lime Tarragon Crème Fraiche $5.50
Artichoke Fritters, Boursin $5.50
Corn and Zucchini Fritter $5.50 with Smoked Tomato Compote or Bu alo Sauce
Lamb Meatball with Lemon Cumin Yogurt $5.50
Pork Empanadas, Pumpkin Seed Salsa $5.50
Beef Empanadas, Mole Sauce $5.50
Bacon wrapped Crab Cake Pu , Remoulade Sauce $5.50
Avocado Egg Roll, Tamarind Dipping Sauce $5.50
Chorizo Cupcakes $5.50 with Garlic Mashed Potatoes, Candied Bacon, Salsa
Cauliower Fritter $5.25 with Roasted Red Pepper Sauce or Chimichurri
Vegetarian Samosas, Cilantro Chutney, Mango Chutney $5.00
Chicken Sate Skewers, Spicy Peanut Sauce $5.00
Javanese Curried Chicken, Cucumber Raita Dipping Sauce $5.00
Parmesan Crusted Chicken Lollipop $5.00
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
24 HORS D’OEUVRES CONTINUED All items are priced per piece, unless otherwise noted Hot Hors d’oeuvres Cont. (75 Piece Minimum)
Spanakopita Triangles, Mint Tzatziki $5.00
Italian Sausage Quattro Formaggio Mushrooms $5.00
Asian Vegetarian Spring Rolls, Hot Mustard $5.00
Pork Pot Stickers, Plum Dipping Sauce $5.00
Southwestern Chicken Chingalingas, Guacamole $5.00
Carnitas Masa Cakes, Avocado Salsa $5.00
Chevre Apple Cinnamon Beggars Purse $5.00
Swedish Meatballs $5.00
PLANNING FOR A SUCCESSFUL RECEPTION We Would Like to Suggest the Following Guidelines For Estimating Consumption Of Hors D’oeuvre & Alcoholic Beverages
Hors D’oeuvre For A Reception Preceding Dinner 30 – 60 Minutes: 3 to 5 Pieces Per Guest
For A Reception Without Dinner 30 – 60 Minutes: 5 to 8 Pieces Per Guest 60 – 90 Minutes: 8 to 13 Pieces Per Guest
Alcoholic Beverages First Hour: 2 Drinks Per Guest Each Hour Thereafter: 1 Drink Per Guest
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
25 BAR SERVICE Whether hosted or provided as a no-host service, we o er a selection of Bar Service packages to t your needs.
Centerplate is the sole liquor license holder for SAFE Credit Union Convention & SAFE Credit Union Performing Arts Center, and Memorial Auditorium and is responsible, in accordance with the state Alcoholic Beverage Control regulations, for the administration of the sales and service of all alcoholic beverages within these venues.
All bar and beverage service is subject to a $150.00 per bartender fee and has a minimum of 3-hours ($50/hour) And a guarantee of $500.00 beverage sales per bar within each 3 hour period. Hosted Bar Service (Billed on Consumption, Subject To Service Charge & Sales Tax)
Domestic Beer $7.25 Premium Beer $8.50 Wine House: $10.75 • Premium: $11.75 Cocktails House: $9.75 • Premium: $10.75 Spring Water $4.75 Soft Drinks $4.75
Cash Bar Service (Beverages Are Priced Per Drink & Include Local Sales Tax)
Domestic Beer $8.00 Premium Beer $9.00 Wine House: $11.00 • Premium: $12.00 Cocktails House: $10.00 • Premium: $11.00 Spring Water $5.00 Soft Drinks $5.00
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
26 WINE LIST
CHARDONNAY
Canyon Road—California - $39.25 Aromas of ripe stonefruit layered with balanced oak notes, caramelized vanilla, and browned caramel. This wine’s medium to high sweetness is balanced by a fresh acidity.
Bonterra—Mendocino, California - $41.75 100% organically grown grapes. An initial impres-sion of rich, buttery cream quickly turns to aromas of honey and lightly toasted almonds.
William Hill—Central Coast, California - $46.25 Opens with lavish, fruit-forward aromas. On the creamy, silky palate, ripe tree fruit notes of peach, pear and baked apple blend seamlessly, fresh-cut citrus character. The long, lingering nish features subtle layers of caramel and nutmeg.
Talbott Kali Hart—Monterey, California - $68.25 Aromas of vanilla and brioche rise out of the glass to greet you. Ripe and intense notes of Bosc pear, pineapple, tangerine and melon give this wine a luscious, inviting palate. This Chardonnay shines with a soft, clean nish, a hint of minerality and hard spice notes.
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
27 WINE LIST CONTINUED
ALTERNATIVE WHITES
PINOT GRIGIO Ecco Domani—Delle Venezie, Italy - $39.25 Delicate oral and bright hints of Williams pear. On the palate, complex notes of citrus and exotic fruit complement lively acidity. Food-friendly and approachable, this Pinot Grigio pairs beautifully with light pastas, poultry and sh, or on its own as a refreshing aperitif.
SAUVIGNON BLANC Sterling Vintners’ Collection—California - $46.25 Vivid aromas of passion fruit, fresh pink grapefruit, lemon citrus and subtle fresh cut grass notes. The nose leads to a mouth-watering palate where juicy avors of citrus and stone fruit ring true. The wine o ers pleasing fruit weight and balanced acidity leading to a lengthy, avorful nish. A perfect accompaniment to fresh seafood and salads or enjoyed on its own.
ROSÉ Chateau Ste. Michelle—Columbia Valley, Washington - $41.75 72% Syrah, 28% Merlot. Chateau Ste. Michelle is Washington State’s founding winery. This Rosé is a dry elegant style rosé with a beautiful light pale pink color. The fresh and lively wine o ers bright aromas of watermelon and raspberry with avors of wild strawberry, citrus zest and hints of melon. It is soft and avorful on the palate with a long crisp nish.
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
28 WINE LIST CONTINUED
CABERNET SAUVIGNON
Canyon Road—Central Valley, California - $39.25 The sultry aromas of fresh blackberry and cassis dusted with cocoa leap from the glass, giving way to notes of juicy dark fruit, hints of vanilla, and a velvety soft mouth feel.
Chateau Souverain—California - $41.75 Deep ruby-purple in color and boasts vivid aromas of roasted vanilla, mocha and baking spices with elegant layers of blackberry and ripe cherry avors. Balanced fruit, acidity and round tannins lead to a juicy, lingering nish.
Chateau St. Jean—California - $46.25 Vivid aromas of blackberries, fresh plum and chocolate follow through to rich avors of black cherries, fresh berry pie and notes of black tea. The wine is well-structured with a juicy mouth feel and a full, lingering nish.
Intrinsic Columbia Valley, Washington - $69.25 A wonderful oral nose, complemented by aromas of cherry and leather. The avors are layered with tones of blueberry jam, pomegranate and chocolate. The texture is rustic, yet silky, with a unique savory and inviting nish.
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
29 WINE LIST CONTINUED
ALTERNATIVE REDS
PINOT NOIR Edna Valley—Central Coast, California - $49.25 Light bodied, rich in style. Aromas of blackberry and dark cranberry are supported by hints of crushed violet and black cherry. A vibrant acidity and silky mouth feel lead to a lingering, pleasing nish.
MERLOT 14 Hands—Columbia Valley, California - $41.75 This round, structured Merlot is packed with rich avors and aromas of blackberry, plum, cherry and mocha. Balanced in style, the wine is soft, approachable and food friendly.
MERLOT Sterling Vintner’s Collection—Central Coast, California - $49.25 93% Merlot, 7% Cabernet Sauvignon. Rich black cherry, cocoa, and brambly berries lay the foundation for this satisfying wine. Hints of sage and pepper bring layers of varietal interest, joined by subtle oak nuances from 12 months aging.
ZINFANDEL 1000 Stories Bourbon Barrel—California - $55.50 Ripe tannins with raspberry, cranberry, and dark fruit avors; nished with white and black pepper notes.
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
30 WINE LIST CONTINUED
SPARKLING WINE
BRUT SPARKLING—William Wycli —California - $39.25 Ripe apple and pear are layered with hints of honey and citrus in Wycli Brut. The fresh cool, fresh stone and tree fruit avors are balanced with a light body and mouth feel.
PROSECCO—Lunetta—Veneto, Italy - $47.50 This lovely Prosecco is fragrant, with enticing aromas of apple and peach. Refreshing and dry with crisp fruit avors.
BLANC DE BLANC—Sterling Vineyards, California - $60.00 The aromas of green apple, lemon citrus, pear and lemon cream are distinctive. The palate is fresh with fruit-forward avors, zippy acidity and a creamy mouth with a long smooth nish. This is a sophisticated and elegant wine with balanced fruit, structure and acidity.
SPARKLING ALTERNATIVE
SPARKLING CIDER Martinelli’s—Watsonville, CA - $16.25 Pasteurized 100% carbonated apple juice from U.S. grown fresh apples, vitamin C, without water, alcohol, concentrates, sweeteners or chemical preservatives.
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
31 SPIRITS
BULLEIT BOURBON—Premium Bulleit Bourbon is made with small-batch techniques inspired by those pioneered by Augustus Bulleit over 50 years ago. Only ingredients of the very highest quality are used.
SEAGRAM’S 7 CROWN—House This American whiskey is smooth bodied and smoky with honey/maple elements.
DEWAR’S WHITE LABEL—House This scotch has won over 100 awards and is as full and as round as it’s always been.
JOHNNIE WALKER RED—Premium Our Pioneer Blend, it crackles with spice and is bursting with vibrant, smoky avors – followed by a mellow bed of vanilla and fresh zestiness.
NEW AMSTERDAM—House An American premium, 80 proof vodka made from the nest quality grains. It is ve times distilled for unparalleled smoothness and is ltered three times to create a soft nish.
KETEL ONE—Premium Inspired by over 300 years of family distilling experience. Crafted in copper pot stills to produce the nest and smoothest vodka with a silky mouth feel.
TANQUERAY—House Distilled four times. A perfectionist who kept it simple. Four botanicals, juniper, coriander, angelica and licorice to create the perfect balance.
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
32 SPIRITS CONTINUED
BOMBAY SAPPHIRE—Premium Every drop contains 10 hand-selected botanicals from exotic locations around the world. Smooth and exotic, it delivers classic cocktails and new favorites with style and sophistication.
BACARDI SUPERIOR—House Originated in 1862, it is the original rum, aged between one to two years in carefully selected oak Barrels.
CAPTAIN MORGAN—-Premium American white oak bourbon barrels, charred then lled with distilled rum and left to rest and mature. Original Spiced or White.
JOSE CUERVO GOLD—House More a ectionately known as “Cuervo Gold®” this tequila has provided the inspiration for countless memorable moments over the years.
CAMARENA SILVER—-Premium Clear with a pure, platinum sheen, Familia Camarena 100% Blue Agave Silver Tequila shows notes of rich toasted agave and fresh green herbs.
KORBEL BRANDY—-House Made at our Central Valley winery, where we crush and ferment only the nest California brandy grapes to make our base wines. The young wines are then distilled in a copper-lined still to ensure the highest level of purity and avor.
HENNESSY V.S.—-Premium On the nose, Hennessy Very Special brings together an intense and fruity character with oaky notes.
A 24% service charge and current sales tax will be added to all food, beverage and labor fees
Making It Better To Be There Since 1929.
33