Our namesake, Parker, was an actor who was called by some "An American Icon." His portrayal of frontiersmen Davy Crockett and Daniel Boone impacted millions of young viewers in the late 1950’s and 60’s who eagerly rushed out to don coonskin caps and mimic the "King of the Wild Frontier."

The traits that Crockett and Boone embodied – integrity, resourcefulness and good humor – carried over to Fess’ personal life and formed the foundation upon which the family business was built. First-class hospitality has always been at the core of their ventures, first as hoteliers and eventually with the opening of the Fess Parker Winery.

The Fess Parker – A Doubletree by Hilton Resort was built in 1986 with the goal of capturing the architectural details reflected in our Mission and Spanish colonial history. As a proud member of the Doubletree by Hilton family, we welcome each and every guest with warm and friendly service embodying "The Little Things That Mean Everything."

JANUARY 2017 SAND & SURF DINNER

EVENT GUIDELINES

Banquet Event Orders & Diagrams Upon review of your final menus and event requirements, Banquet Event Orders and a schematic will be sent to you (30) thirty days prior to your event to confirm all final arrangements and pricing. These items will be due with your authorized signature to your Catering Event Manager a minimum of (14) fourteen days prior to your event. If you do not advise the hotel of any changes to the Event Orders by the date requested, you agree that the Event Orders and their arrangements will be considered confirmed and you will be billed accordingly.

Guarantees/Final Count At least five (5) business days before your event, you must inform us, in writing, of the exact number of people who will attend your event. This will be considered a guarantee for which you will be charged even if fewer guests attend the function. Should unanticipated additional guests attend your event you will be charged for each additional guest in attendance. A maximum of 3% above this guaranteed number will be set and prepared for.

Outside Food & Beverage Due to state law, outside alcoholic beverages are prohibited. Outside food and/or non-alcoholic beverages may not be brought into the hotel. Limited exceptions require advance approval via your Catering or Event Manager and a Hold Harmless Agreement and Liability Insurance are required. Service fees will apply to any outside food or beverage served in our function space regardless if hotel labor is required.

Menu Pricing Menu prices set forth in the enclosed packet are subject to change without notice. Pricing is guaranteed only when a Banquet Event is completed for an event and signed by you indicating acceptance. The hotel reserves the right to make reasonable substitutions due to unforeseen changes in market conditions at the time of your event. Special items not included in our menus may be ordered upon request and billed on the quantity purchased, not consumed.

Plated Meals All Lunches have a minimum of two courses and 10 guests. All Dinners have a minimum of three courses and 10 guests. Plated Meals have a server ratio of 1 per 25. You may offer up to three pre-selected entrée choices (limited to two proteins and one vegetarian) with an additional $4 per guest surcharge. This surcharge will be based on the highest priced entrée and will apply to all guests. The number of each entrée selection is required a minimum of (5) five business days prior. Escort cards clearly denoting the entrée are required and must be provided by client.

Buffet Meals Each menu has a minimum number of guests required. In the event your guarantee falls below these minimums the difference in count will be applied to your event. Buffet meals have a server ratio of 1 per 40. Breakfast and Lunch will be served for a maximum of sixty minutes. Dinner will be served for a maximum of ninety minutes. Buffet service times may be extended with the approval of your Catering or Event Manager at prevailing additional costs.

JANUARY 2017 2 Service & Tax A portion of the combined current service charge is a gratuity and will be fully distributed to the employees assigned to the event. The remainder of the service charge is a service charge that is not a gratuity and is the property of the Hotel to cover discretionary and administrative costs of your event. Please note that service charge is taxable by California state law.

Labor & Miscellaneous Charges Portable Heaters $95 each Event Overtime $400 per hour (based on availability) Market Umbrellas (Ivory Canvas) $55 each Coat Check $25 per attendant, per hour (4 hour minimum) Chair/Table Set-up Fee (Boxed Lunches) $2 per guest Security Officer $50 per hour (outside provider, 4 hour minimum) Chef Attendant $175 each Additional Service Staff $100 per hour, per server (3 hour minimum) Beverage Tray Pass Servers $100 each, per hour Banquet Housemen $100 per hour, per houseman (2 hour minimum) Banquet Attendant $175 each Printed Menus $1 per place setting or $5 per table (2 per table) Bartender Fee $250 each* *(1 per 100 guests) Waived with a minimum of $500 in sales per . *Any set up changes made the day of your event will be charged at the rate of $2 per guest, per change or $50 whichever is greater. *Should extensive meeting room setups or elaborate staging be required, there will be a setup charge to cover hotel costs and additional labor. *Should additional equipment be necessary that exceeds hotel’s inventory then you agree to pay for the costs of renting these additional items.

Load In & Out All load in and load out must occur via the Grand Ballroom foyer entrance located to the left of the main parking entry. Please notify your Catering or Event Manager in advance of your estimated time of arrival and/or pick up. In the event that your function is somewhere else on property a predetermined location will be identified and agreed upon with your Catering or Event Manager. Immediately following load in/out, vehicles must be removed from the loading areas. All service hallways must be kept clear of items and a minimum (4) four foot clearance from all fire exits is required with exit signs remaining visible at all times.

Set Up & Teardown Venues will be held for your use exclusively based on the time/s outlined within your Sales Agreement and therefore, alternate events may be scheduled prior to and/or after your event. Teardown is to begin immediately following the event’s conclusion based on your Sales Agreement. We are unable to store your items and all equipment must be removed immediately following event conclusion unless otherwise approved by your Catering or Event Manager. Storage fees may apply for items received in advance and the Hotel does not assume any responsibility of items left in public or function rooms. The function area shall be left in the same condition you found it or clean up charges may apply. Should additional set-up and/or tear-down time be needed please notify your Sales, Catering or Event Manager at the earliest opportunity. In the event of availability, prevailing additional facility fees may apply.

Weather Weather calls will be made by your Catering/Event Manager, or Banquet Captain. For breakfast and lunch events the decision will be made by 5:00pm the day prior. For events beginning after 4:00pm the decision will be made by 10:00am that same day.

JANUARY 2017 3 Audio Visual PSAV is our preferred audio visual partner for the hotel and has an office on premise with maintained equipment, technician and sales representation. Should your needs require audio visual services to include but not limited to power, banner hanging, extension cords etc. please advise us a minimum of (7) seven days prior to your event. Rigging services of all banquet function areas (to include Plaza del Sol) are to be provided exclusively by PSAV.

Curfew/Amplification Outdoor venues are under curfew from 11:00pm – 8:00am. Amplification must remain under 91 decibels at all times. The hotel reserves the right to adjust volume levels at their discretion.

Candles & Decorations The use of candles is limited to self-extinguishing votive style and glass encasing must be a minimum of two inches over the flame. All decorating materials are subject to approval by your Catering or Event Manager and must pass or meet local Fire Department standards. Decorators are required to carry copies of fire certificates for the materials they will be using. Helium tanks must be properly secured as required by federal, state and local regulations. Confetti and the like are not permitted. Carpet, walls, doors, ceilings, etc. are to be protected. Any damages to hotel furnishings will become the group’s financial responsibility for the repair and/or replacement. No items to be affixed to walls, windows or ceilings without prior approval. Per Santa Barbara County Fire Department, pyrotechnics, smoke machines and/or sparklers are not prohibited.

Insurance Requirements Prior to arrival the client and/or vendor shall provide the hotel a copy of the following; commercial general liability, commercial auto liability (if applicable) and/or worker’s compensation (if applicable). Proof for coverage must be provided in the form of a certificate of insurance indicating the hotel as an additional insured. A minimum of ($2,000,000) two million dollars is required for all insurance programs.

Conduct of Event Group agrees to comply with hotel authority and all applicable federal, state and local laws including health and safety codes, federal anti-terrorism laws and regulations including compliance with the provisions of 29 CFR part 470. You assume full responsibility for the conduct of all persons in attendance at your event and for any damage done to any part of our premises during the time of your event to include set-up and tear down.

Promotional Considerations The hotel has the right to review and approve any advertisements, promotional materials and signage in connection with your function. Any use of the Hilton name and/or logo/brand requires advance approval from your Catering or Event Manager.

JANUARY 2017 4 PLATED BREAKFAST BREAKFAST BUFFETS Plated breakfasts have a 10 guest minimum Buffet breakfasts have a 20 guest minimum requirement & are priced per guest. requirement & are priced per guest for up to All include juice, Greek yogurt parfait, sixty minutes. All include orange & cranberry family-style breakfast pastries, juices, freshly brewed coffee & herbal tea. freshly brewed coffee & herbal tea.

Scrambled Eggs CATALINA skillet potatoes, smoked bacon Fresh seasonal fruit, strawberries or -apple sausage House made strawberry & blueberry yogurt 31 Bakery basket – breakfast pastry, muffins, 5 BREAKFAST berry preserves, honey, butter Classic Quiche "Lorraine" Heart healthy granola 7 REFRESHMENTS herb fingerling potatoes 32 29 9 AFTERNOON BREAKS Eggs Benedict CLASSIC BREAKFAST BUFFET 10 PLATED LUNCH skillet potatoes, citrus hollandaise House made strawberry and blueberry yogurt 33 12 BUFFET LUNCH Bakery basket – breakfast pastry, muffins, berry preserves, honey, butter Huevos Rancheros 15 BOX LUNCH taqueria salsa, Mexican crema Eggs (select one) 16 RECEPTION 34 Scrambled eggs, chives Egg white frittata 19 PLATED DINNER Toasted Quinoa Bowl Quiche "Lorraine" blackened tofu, egg whites, wilted spinach, Proteins (select one) 22 BUFFET DINNER spaghetti squash 33 Chicken-apple sausage 24 SWEETS & TREATS Pork sausage link Brioche French Toast Smoked bacon 25 BEVERAGE pan caramelized bananas, hand whipped cream, Potato (select one) scrambled eggs, chicken-apple sausage Oven roasted potatoes, peppers, onions 35 Roasted tri-color fingerlings Potato chive pancake 38

BAGEL BAR Hard boiled eggs Seasonal fruit medley Plain, sesame & everything bagels House made original & chive cream cheeses Almond and peanut butters, sweet cream butter, berry preserves Black Forest ham, smoked turkey, aged white cheddar Pacific Coast smoked salmon, capers, shaved red onion 35

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 5 ENHANCEMENTS PER GUEST 10 guest minimum requirement. Priced per guest unless otherwise noted.

Bircher Muesli Bloody Mary Bar House blend granola, 2% milk, Greek yogurt, *Includes attendant fresh pressed apple juice, fresh berries Smirnoff & Absolut vodkas 8 spiced tomato juice, fresh ground pepper, hot sauces, olive, horseradish, celery, Hot Oatmeal house pickled vegetables, bacon, Hot oatmeal or quinoa & chia seed breakfast 5 BREAKFAST lemon & lime wedges bowl, dried fruit, berries, brown sugar, almonds 7 7 REFRESHMENTS 17 Waffle Bar* 9 AFTERNOON BREAKS Fresh berries, hand whipped cream, almonds, chocolate chips, syrup 10 PLATED LUNCH Fresh Pressed Juices 7 Riviera Refresher 12 BUFFET LUNCH cucumber, green apple, celery, spinach, carrot Omelet Station* 15 BOX LUNCH Tropical Sharp cheddar, smoked ham, smoked bacon, pineapple, mango, green apple, orange scallions, sweet bell peppers, onions, spinach, 16 RECEPTION diced mushrooms, jalapenos (made to order) 5 each 12 19 PLATED DINNER Parfaits 22 BUFFET DINNER House made yogurt, heart healthy granola, seasonal berries 24 SWEETS & TREATS 7 25 BEVERAGE Smoked Salmon Shaved red onion, capers, house made original cream cheese 13

Breakfast Protein (select one) 2 slices bacon, 2 link pork or apple sausage, 2 mini sliced Canadian ham 6

Breakfast Sandwiches (select one) Seared tofu, wilted spinach, tomato, English muffin Scrambled egg, smoked bacon, sharp cheddar, English muffin Scrambled egg, skillet potatoes, sauteed peppers, onion, pepper Jack, spinach tortilla Scrambled egg, smoked bacon, smoked Gouda, skillet potatoes, flour tortilla 9

*Chef attended grill station, 175 per Chef

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 6 REFRESHMENTS 10 guest minimum requirement. Priced per guest unless otherwise noted.

BEVERAGES PER GALLON Fresh brewed DT blend coffee, decaffeinated coffee, selection of herbal teas 80 Cold brew iced coffee 80 Chilled lemonade & tropical iced tea 70 Tazo iced tea 70 Orange, grapefruit, apple, cranberry, V-8 juices 72 5 BREAKFAST Fruit or herb infused water 35 Non-fat, low-fat milk 40 7 REFRESHMENTS In-house pressed juices 75 Riviera Refresher (cucumber, green apple, celery, spinach, carrot) 9 AFTERNOON BREAKS Tropical (pineapple, mango, green apple, orange)

10 PLATED LUNCH BEVERAGES EACH 12 BUFFET LUNCH Starbucks Frappuccino 7 15 BOX LUNCH Soft drinks (Coke products), mineral waters 5 Pellegrino sparkling water 8 oz. or 16.9 oz. 5 / 7 16 RECEPTION Evian glass bottle 11.15 oz. 6 Vitamin water 20 oz. 6 19 PLATED DINNER Odwalla juices 6

22 BUFFET DINNER BAKERY PER DOZEN 24 SWEETS & TREATS Breakfast Danish, blueberry, chocolate, oat-bran muffins, croissants 50 25 BEVERAGE Gluten free blueberry muffins 50 Bagels (everything, plain, sesame) 50 house made chive cream cheese, original plain cream cheese, berry preserves Breakfast breads, banana-nut, blueberry, zucchini-carrot, cinnamon swirl 50 *seasonal selections: pumpkin, gingerbread, cranberry-orange, lemon-poppyseed 52 Cinnamon rolls with icing 50 Blueberry scones, Devonshire cream, berry preserves 50

SWEETS PER DOZEN Gluten free chocolate chip cookies, brownies 50 Pain au chocolat, traditional croissants 50 Brownies, blondies, sugar dusted lemon squares 50 Cookies: signature DT chocolate chip walnut, oatmeal, white chocolate macadamia nut, 50 peanut butter, oatmeal raisin Assorted Haagen-Dazs® ice cream bars 54 Chocolate dunked Oxnard strawberries 55

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 7 REFRESHMENTS CONTINUED 10 guest minimum requirement. Priced per guest unless otherwise noted.

SNACKS PER DOZEN Individual yogurt parfaits 75 Peeled hard boiled eggs 30 Whole seasonal fresh fruit 36 Individual Yoplait yogurts 48 Warm Philadelphia soft pretzels, gourmet mustards 43 5 BREAKFAST High noon tea finger sandwiches 60 turkey & provolone, ham & Swiss, cucumber & house made original cream cheese 7 REFRESHMENTS Assorted Odwalla, Santa Barbara nutrient bars 54 Individual bags of Kettle chips 54 9 AFTERNOON BREAKS

10 PLATED LUNCH SNACKS PER PERSON

12 BUFFET LUNCH Mixed nuts, popcorn 7 Tri-color tortilla chips, taqueria red & green salsas, guacamole 9 15 BOX LUNCH Warm spinach dip, sliced sourdough baguette 8 Cajun dusted kettle chips, roasted Maui onion dip 7 16 RECEPTION Seasonal fruit display, honey Greek yogurt 7 House blended trail mix 7 19 PLATED DINNER Sliced seasonal fruit 11 22 BUFFET DINNER

24 SWEETS & TREATS

25 BEVERAGE

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 8 AFTERNOON BREAKS 10 guest minimum requirement and priced per guest. Breaks are served between 1:00pm and 4:00pm and available for thirty minutes.

Sweet and Salty Movie buttered, spicy, kettle, caramel glazed popcorns Traditional sea salt pretzel sticks Milk, dark, white chocolate dunked signature DT chocolate chip walnut cookies 16

5 BREAKFAST Ice Cream Sammies* Ice cream: mint chocolate chip, vanilla bean, strawberry, chocolate 7 REFRESHMENTS Cookies: signature DoubleTree chocolate chip walnut, oatmeal raisin, white chocolate macadamia nut, peanut butter 9 AFTERNOON BREAKS Regular & chocolate milk cartons 16 10 PLATED LUNCH 100 guest maximum 12 BUFFET LUNCH Afternoon Yoga 15 BOX LUNCH Key lime pie, lemon meringue, banana cream, Nutella pie parfaits Gluten free brownies, protein bars 16 RECEPTION House made hummus, grilled naan, carrot, celery sticks 19 PLATED DINNER Infused spa water 17 22 BUFFET DINNER

24 SWEETS & TREATS Inspiration Point "Create a Mix" wasabi spiced peas, dried berries, banana chips, 25 BEVERAGE California golden raisins, pistachios, cashews, sea salt roasted almonds, yogurt-dunked pretzels house pressed juice shots 18

*Attendant required, $175

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 9 PLATED LUNCH Plated lunches have a minimum of 2 Courses and have a 10 guest minimum requirement. Lunches are priced per guest and include iced tea and water.

Traditional Arnold Palmer for an additional 1.50 per guest

STARTERS (select one)

Caesar baby romaine, parmesan, grilled ciabatta, tomato, red onion, Caesar dressing

5 BREAKFAST Caprese tomato, buffalo mozzarella, fresh basil, baby frisee, EV olive oil & balsamic reduction 7 REFRESHMENTS Chilled Tomato Gazpacho 9 AFTERNOON BREAKS roasted corn, feta relish, lime crème fraiche

10 PLATED LUNCH Santa Barbara "Farmers Market" Mixed Greens dried cranberries, goat cheese, candied pecans, tomato, herb vinaigrette 12 BUFFET LUNCH Grilled and Marinated Jumbo Asparagus 15 BOX LUNCH soft poached egg, red onion, capers

16 RECEPTION SPRING/SUMMER 19 PLATED DINNER Citrus Salad Santa Barbara County citrus, lemongrass, toasted almonds, fresh mint, frisée, herb vinaigrette 22 BUFFET DINNER Chilled Pea Soup 24 SWEETS & TREATS grilled shrimp, white corn relish, lemon crème fraiche

25 BEVERAGE White Asparagus Salad poached farm egg, Ventura grown porcini mushroom, asiago, serrano ham

Chilled Tomato Soup goat cheese, opal basil croutons

FALL/WINTER Bosc Pear Carpaccio Carpinteria grown micro greens, Maytag bleu, aged balsamic

Endive & Heirloom Apple Salad Applewood smoked bacon, candied pecans, creamy Montgomery cheddar dressing

Braised Chestnut Soup Granny Smith apple cream, crispy duck confit

Artichoke Soup Simi Valley artichoke hearts, Marcona almond, mint pesto

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 10 PLATED LUNCH CONTINUED Plated lunches have a minimum of 2 Courses and have a 10 guest minimum requirement. Lunches are priced per guest and include iced tea and water.

Traditional Arnold Palmer for an additional 1.50 per guest

ENTRÉES ACCOMPANIMENTS Up to three pre-selected entrée choices limited to Select one vegetable, one starch. two proteins & one vegetarian with an additional 4 per guest surcharge on the highest priced entrée SPRING/SUMMER & will apply to all guests. local chili spiced broccolini San Luis Obispo grown steamed asparagus 5 BREAKFAST roasted spaghetti squash, Santa Barbara lemon olive oil Club Sandwich grilled sourdough, pasta salad, fresh fruit steamed seasonal farmer’s market vegetables 7 REFRESHMENTS 40 leek bread pudding Meyer lemon risotto 9 AFTERNOON BREAKS Pistachio Chicken Salad Wrap whipped buttermilk mashed potatoes spinach tortilla, bean salad, fresh fruit 10 PLATED LUNCH 40 FALL/WINTER balsamic grilled endive, radicchio 12 BUFFET LUNCH Cobb Salad Ventura County grown sautéed Chinese long beans organic greens, grilled chicken, Applewood smoked grilled winter vegetables 15 BOX LUNCH bacon, olives, hard boiled egg, avocado, Point Reyes Oxnard grown brussels sprouts bleu cheese, house buttermilk dressing sweet potato, California goat cheese gratin 16 RECEPTION 40 Santa Barbara County pumpkin risotto Gilroy grown roasted garlic mashed potatoes 19 PLATED DINNER DT Burger smoked bacon, bleu cheese, lettuce, tomato, onion, 22 BUFFET DINNER brioche bun, French fries 41 3rd COURSE DESSERT OPTION 24 SWEETS & TREATS Chicken Breast (additional 12 per guest) 25 BEVERAGE roasted corn-tomato jam, natural jus 43 Family-style mini cupcakes and/or cookies (12 per platter/table) Pan Seared Salmon fennel-onion chutney, citrus cream DoubleTree cookie bread pudding 43 Trio of mini cheesecakes (select 3) Petite Filet Mignon traditional, berry swirl, pumpkin, key lime, roasted onion, cowboy demi glace Godiva chocolate (additional 3 per guest) 50 Lavender panna cotta & balsamic blackberry martini Crusted Chicken Breast Parmesan & almond, Madeira jus Olive oil & rosemary cake with fresh mint cream 44 Chocolate dipped florentine seasonal fruit cup Local Halibut wild mushroom medley, vermouth jus Strawberry Carousel 46 white sponge, vanilla cream, fresh sliced strawberries

"12-hour" Boneless Braised Short Ribs The Limoncello roasted corn jam, natural jus lemon sponge cake, lemon cream, a touch of 47 Limoncello liqueur & mascarpone cream

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 11 LUNCH BUFFETS Luncheon Buffets have a 20 guest minimum requirement and are priced per guest for up to sixty minutes. All include iced tea and water.

LITTLE ITALY CARVING BOARD

STARTERS SOUP (select one) Classic chicken noodle Caesar Split pea parmesan cheese, brioche croutons, New England clam chowder baby tomatoes, creamy Caesar vinaigrette Tuscan white bean & vegetable 5 BREAKFAST Penne Pasta SALADS 7 REFRESHMENTS Kalamata olives, tomato, red onion, feta, pesto vinaigrette Caprese, tomato, buffalo mozzarella, basil pesto, EV olive oil, mill cracked pepper 9 AFTERNOON BREAKS Panzanella Potato, celery, onion, smoked bacon, chopped egg, 10 PLATED LUNCH buratta, heirloom tomato, opal basil, balsamic parsley, grain mustard mayo Tossed Napa cabbage, baby frisee, spinach, Maytag bleu, 12 BUFFET LUNCH Garlic Bread olive tapenade candied pecans, apples, tomatoes, champagne vinaigrette 15 BOX LUNCH MAINS ARTISAN SANDWICHES (choice of three) 16 RECEPTION Roast Beef & Cheddar Baked Rigatoni arugula, tomato, sourdough baguette 19 PLATED DINNER spicy marinara, fennel sausage, eggplant, fresh mozzarella, basil Pistachio Chicken Salad Wrap 22 BUFFET DINNER spinach tortilla, mixed greens Pan Seared Salmon 24 SWEETS & TREATS artichoke-kalamata olive relish Black Forest Ham & Swiss lettuce, tomato, grilled rye Chicken Picatta 25 BEVERAGE Hand Carved Turkey Breast & Provolone lemon-caper cream sprouts, tomato, 9 grain ciabatta

Traditional Eggplant Parmesan Caprese Panini tomato, mozzarella, basil, sourdough

ACCOMPANIMENTS Solid Albacore Tuna Salad Meyer lemon risotto sprouts, tomato, grilled wheat Grilled squash ACCOMPANIMENTS SWEETS basil mayo, creamy grain dijon, classic yellow Cannoli mustard, Kosher pickles, pepperoncini peppers, Tiramisu Spanish olives, kettle chips Chocolate dipped biscotti

50 SWEETS Assorted cookies Rice crispy squares Traditional Arnold Palmer for an additional 1.50 per guest Watermelon wedges Gluten free bread available for an additional 1 per guest 47

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 12 LUNCH BUFFETS CONTINUED Luncheon Buffets have a 20 guest minimum requirement and are priced per guest for up to sixty minutes. All include iced tea and water.

SANTA BARBARA PIER BAJA

STARTERS STARTERS

Channel Islands Seafood Chowder Tortilla Chips taqueria salsa, guacamole 5 BREAKFAST Caesar parmesan cheese, brioche croutons, Local Red Snapper Ceviche 7 REFRESHMENTS baby tomatoes, creamy Caesar vinaigrette cucumber, cilantro, onion, fresh limes, serrano, fried mini tostadas 9 AFTERNOON BREAKS Caprese tomatoes, buffalo mozzarella, basil pesto, South of the Border Caesar 10 PLATED LUNCH EV olive oil, mill cracked pepper roasted corn, black beans, roasted peppers, cotija, chili dusted croutons 12 BUFFET LUNCH MAINS 15 BOX LUNCH MAINS Fish-n-Chip "Boats" 16 RECEPTION IPA beer battered local catch fish, jumbo shrimp, Street Tacos Morro Bay oysters, Portabello mushrooms marinated diced chicken, beef, mini corn tortillas, 19 PLATED DINNER steak fries, malt vinegar, grilled lemon halves, pico de gallo, house made cotija classic cole slaw, house made tartar 22 BUFFET DINNER Farmer’s Market Vegetable Enchiladas Individual Lobster Pot Pies spicy ranchero sauce 24 SWEETS & TREATS brandy cream, roasted corn, fennel, fresh tarragon, buttery puff pastry Veracruz Local Red Snapper 25 BEVERAGE Albacore Tuna Melt Mexican rice open-faced, sharp cheddar, garlic brioche, wilted arugula stewed pinto beans

SWEETS SWEETS White & dark chocolate mousse cones Cinnamon churros, hand whipped cream Frozen rocket pops Cayenne pepper chocolate brownie Signature DT chocolate chip walnut cookie Toasted almond flan ice cream sandwich 48 49

*100 guest maximum Traditional Mexican Sodas, 6 each Watermelon Fresca, 5 each

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 13 LUNCH BUFFETS CONTINUED Luncheon Buffets have a 20 guest minimum requirement and are priced per guest for up to sixty minutes. All include iced tea and water.

VEGETARIAN

MAKE A SALAD

Mixed Greens roasted beets, grilled corn, tear drop tomatoes, 5 BREAKFAST cucumber, three bean salad, fusilli pesto salad, grilled shiitake mushrooms, sprouts, sunflower seeds, 7 REFRESHMENTS croutons, fresh citrus, house dressings

9 AFTERNOON BREAKS Caprese tomatoes, buffalo mozzarella, basil pesto, 10 PLATED LUNCH EV olive oil, mill cracked pepper 12 BUFFET LUNCH MAINS 15 BOX LUNCH Grilled Polenta & Zucchini "Stack" 16 RECEPTION fresh buffalo mozzarella

19 PLATED DINNER Gruyere Stuffed Vine Ripened Tomatoes braised Swiss chard 22 BUFFET DINNER Celery & Root Sweet Potato Gratin 24 SWEETS & TREATS local goat cheese

25 BEVERAGE Grilled Squash & Asparagus Strudel fire roasted pepper sauce

ACCOMPANIMENTS Parmesan roasted root vegetables Hawaiian sea salt

SWEETS French macarons White & dark chocolate mousse cones Fresh seasonal fruit, honey, mint

Traditional Arnold Palmer for an additional 1.50 per guest 46

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 14 BOXED LUNCHES 10 guest minimum requirement. There is a 2 per guest should table/chair setup be requested.

SANDWICHES (maximum of three)

Italian Hoagie salami, mortadella, capicola, iceberg lettuce, tomato, onion, provolone, hoagie roll 5 BREAKFAST Smoked Turkey and Swiss 7 REFRESHMENTS crisp lettuce, tomato, basil aioli, 9 grain ciabatta

9 AFTERNOON BREAKS BLT stone ground mustard aioli, grilled sourdough 10 PLATED LUNCH Roasted Beef and Sharp Cheddar 12 BUFFET LUNCH crisp lettuce, tomato, horseradish aioli, sourdough baguette 15 BOX LUNCH Caprese 16 RECEPTION kale pesto, tomato, grilled ciabatta

19 PLATED DINNER Composed Chef’s Market Green Salad carrot, grape tomatoes, garbanzo beans, 22 BUFFET DINNER dried cranberries, feta, candied walnuts

24 SWEETS & TREATS ACCOMPANIMENTS 25 BEVERAGE Kettle chips Apple or banana Signature DT chocolate chip walnut cookie

Bottled water or canned soda

34

Gluten free bread available for an additional 1 per guest Additional 4 per guest for more than three sandwich selections Custom requests will be at additional cost

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 15 RECEPTION Reception items are priced per guest unless otherwise noted. There is a required minimum guarantee of 25 guests and the reception is available for sixty minutes. Extension of food service time after the first sixty minutes will incur an additional charge of 3 per guest for every thirty minute extension. Reception stations are to be served in conjunction with other stations or menu items and require a minimum of three selections and for all guests in attendance.

HORS D’OEUVRES DISPLAYED RECEPTION STATIONS (50 piece minimum per item, priced per piece) Sushi Bleu cheese, pear, fillo Ichiban Sushi Chef to create fresh sushi, Classic caprese canapé Philadelphia rolls, California rolls, Antipasto skewer – Kalamata olive, buffalo Hamachi tuna cones, spicy tuna cones 5 BREAKFAST mozzarella, salami, sun-dried tomato Fresh seaweed salad, pickled cucumber salad, Watermelon, feta, balsamic reduction togarahi spiced edamame, traditional condiments 7 REFRESHMENTS served in Chinese spoon 5 pieces, 26 Vegetable spring roll, sweet & sour sauce 9 AFTERNOON BREAKS 8 pieces, 33 Vegetable empanada, tomato jam Greek spanakopita 10 PLATED LUNCH Crudité Tomato-feta bruschetta, sesame bread Fresh local raw & house made pickled vegetables, 6 12 BUFFET LUNCH bleu cheese dressing, onion dip, hummus, grilled naan bread, Santa Barbara Olive Co. olives 15 BOX LUNCH Teriyaki chicken, grilled pineapple skewer 10 Smoked trout mousse, sesame bread 16 RECEPTION Volcano spice Ahi tartar, sesame cone Cheese Tropical shrimp, fruit salad cone Cheddar / Swiss / Provolone / Boursin / Brie / 19 PLATED DINNER Beef bresaola wrapped melon, wild arugula Gorgonzola bleu / Havarti / Havarti-dill / Smoked Red snapper ceviche, won ton chip Gouda / Danish bleu Goat / Muenster / Humboldt 22 BUFFET DINNER Crispy coconut chicken satay, sweet chili sauce Fog goat / Mineshaft bleu / Truffle white cheddar / Watermelon juice shot, lime Buffalo mozzarella / Port salut / Camembert brie 24 SWEETS & TREATS 7 Crackers, sliced baguette, honey Oxnard grown blueberries, blackberries, 25 BEVERAGE dried fruit, mixed nut medley Dungeness crab, fresh lemon, Belgian endive Two (2) selections: 8 Fresh lobster-mango skewer, Three (3) selections: 10 sweet vanilla chili dressing Four (4) selections: 12 Petite crab cake, ancho aioli Five (5) selections: 14 Smoked bacon wrapped Petite filet mignon, horseradish canapé Mediterranean Mini beef wellington, port demi-glace House made hummus, eggplant dips, Lobster risotto & chevril, spoon warm naan bread, Falafel balls, tzatziki, 8 olive tapenade, tomato-feta, oregano crostini, tabbouleh salad 19 "Late Night" Mini cocktail Reuben sandwich Shrimp Poke and Ceviche Table Mini short rib grilled cheese sandwich Sesame & soy marinated poke, tomato, cucumber, Mini cocktail patty melt cilantro, Hawaiian chili pepper, Maui onion Mini bacon glazed donuts Ceviche with fresh lime, lemon marinated local red Mini strawberry shortcake napoleon snapper, habanero pepper, cucumber, tomato, cilantro Espresso mousse shots Fresh seaweed salad, won ton, tortilla chips 7 30

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 16 RECEPTION CONTINUED Reception items are priced per guest unless otherwise noted. There is a required minimum guarantee of 25 guests and the reception is available for sixty minutes. Extension of food service time after the first sixty minutes will incur an additional charge of 3 per guest for every thirty minute extension. Reception stations are to be served in conjunction with other stations or menu items and require a minimum of three selections and for all guests in attendance.

ACTION STATIONS Cocktail Dips (minimum 25 guests for each selection) Taco Truck Queso fundido Chipotle marinated chicken, braised beef cheeks, Red & green taqueria salsas, guacamole pineapple carnitas Spinach, artichoke Pico de gallo, spicy guacamole, taqueria red & green salsas, corn tortillas 5 BREAKFAST Roasted Maui onion Mexican style rice, slow cooked pinto beans 7 REFRESHMENTS One (1) selection: 7 27 Two (2) selections: 12 Pairs well with Spicy Pepino Jalapeno Margarita 9 AFTERNOON BREAKS (1800 Silver tequila, agave nectar, fresh lime, muddled jalapeno & cucumber) 10 PLATED LUNCH 12 each CARVING STATIONS All American Sliders 12 BUFFET LUNCH All carving stations require a chef attended fee of 175 for up to sixty minutes of service and are priced per guest. House slow smoked pork shoulder, grilled-marked Hawaiian pineapple 15 BOX LUNCH Hand formed Angus beef, smoked bacon, aged cheddar cheese House Seasoned Slow Roasted Maryland blue crab cake, tangy apple slaw, spicy aioli 16 RECEPTION Beef Tenderloin Wellington (serves 20 guests) Portabello mushroom, pesto aioli Horseradish sauce, pinot noir-beef au jus, House pickled vegetables, sauces 19 PLATED DINNER stone ground mustard, baked dinner rolls IPA beer battered onion rings, sweet potato fries, Buttermilk mashed potatoes, herb buttermilk dressing, Sriracha ketchup 22 BUFFET DINNER sautéed mushrooms, onions 29 25 Pairs well with Figueroa Mountain Brewing Co. 24 SWEETS & TREATS Hoppy Poppy IPA Cedar Plank Roasted Salmon (serves 20 guests) 7 each 25 BEVERAGE House seasoning, herb butter, olive oil roasted root vegetables, Greek yogurt dill sauce, Tuscany Farmer’s Market vegetable risottos: spicy Asian ponzu sauce, goat cheese potato gratin, Wild mushroom, pancetta & parmesan garlic bread, olive tapenade Stuffed Ravioli, penne, ribbon pasta 22 Basil pesto, marinara & truffle Alfredo Herb chicken, meatball, peas, asparagus, sun-dried tomato Slow Roasted Herb Sea Salt Prime Rib (serves 35 guests) Garlic-herb rubbed ciabatta wedge Creamy horseradish, pinot noir-beef au jus, stone ground mustard 27 Sautéed mushrooms, onions, Pairs well with Sunrise Spritz classic Yorkshire pudding (St. Germain, Mionetto prosecco & fresh lemon) 12 each 23 Santa Barbara Farmer’s Market Brined Roasted Turkey Breast (serves 15 guests) Raw & grilled local vegetables, herb buttermilk Buttermilk mashed potatoes, cranberry sauce, dressing, hummus, eggplant dips, tapenade giblet gravy, stone ground mustard, baked dinner rolls Golden & red beets, feta salad Grilled Castroville artichoke, grilled lemon, pesto aioli 19 Buratta, heirloom tomato salad, balsamic drizzle Grilled ciabatta, baguette 28

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 17 THE GLOBE RECEPTION There is a minimum guarantee of 40 guests and the reception is available for sixty minutes & priced per guest. Minimum of three stations required. Extension of food service time after the first sixty minutes will incur an additional charge of 3 per guest for every thirty minute extension.

JAPAN Sushi Ichiban Sushi Chef to create fresh sushi, Philadelphia rolls, California rolls, vegetable rolls, Hamachi tuna cones, spicy tuna cones Fresh seaweed salad, pickled cucumber salad, togarahi spiced edamame, traditional condiments 5 BREAKFAST

7 REFRESHMENTS MEXICO Street Tacos Chipotle chicken, braised beef cheeks, pineapple carnitas 9 AFTERNOON BREAKS Pico de gallo, guacamole, red & green taqueria salsas, corn tortillas, rice, pinto beans 10 PLATED LUNCH

12 BUFFET LUNCH USA* Sliders 15 BOX LUNCH House slow smoked pork shoulder, grilled-marked Hawaiian pineapple Hand formed Angus beef, smoked bacon, aged cheddar cheese 16 RECEPTION Maryland blue crab cake, tangy apple slaw, spicy aioli Portabello mushroom, pesto aioli 19 PLATED DINNER House pickled vegetables, sauces IPA beer battered onion rings, sweet potato fries, 22 BUFFET DINNER herb buttermilk dressing, Sriracha ketchup 24 SWEETS & TREATS

25 BEVERAGE GREAT BRITAIN Fish-n-Chips "(805) Firestone Ale" coated fresh local catch, seasoned steak fries, buttermilk-caraway seed cole slaw, malt vinegar, Sriracha ketchup, house made tartar

ITALY Dulce Amaretto cheesecake bites Tiramisu parfait Double chocolate, vanilla bean, pistachio gelatos Chocolate dunked espresso beans & almonds

Three (3) stations at 62 Four (4) stations at 74 Five (5) stations at 82

*Chef attended grill station, 175 per Chef

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 18 PLATED DINNER Entrée prices are based on a required three course dinner. Additional courses may be added at 12 each, per guest. Up to three pre-selected entrée choices limited to two proteins & one vegetarian with an additional 4 per guest surcharge on the highest priced entrée & will apply to all guests. Excludes Surf & Turf selections. Plated dinners include coffee and hot tea service.

STARTERS (select one)

Roasted Poblano Pepper Soup grilled corn jam

Caesar baby romaine, parmesan, grilled ciabatta, tomato, red onion, Caesar dressing 5 BREAKFAST Crab Cake 7 REFRESHMENTS roasted pepper sauce, fennel-pepper confit

9 AFTERNOON BREAKS Kale Pesto Gnocchi pine nuts, oven dried tomato

10 PLATED LUNCH Wedge Salad tomatoes, grilled asparagus, fresh citrus, smoked bacon, bleu cheese, buttermilk dressing 12 BUFFET LUNCH Caprese Salad 15 BOX LUNCH fresh mozzarella, heirloom tomatoes, basil pesto drizzle Local Roasted Beet and Goat Cheese Terrine 16 RECEPTION baby greens

19 PLATED DINNER Arugula and Baby Spinach grapes, candied pecans, berries, goat cheese, beets, house vinaigrette 22 BUFFET DINNER SPRING/SUMMER 24 SWEETS & TREATS Citrus Salad 25 BEVERAGE Santa Barbara County citrus, lemongrass, toasted almonds, fresh mint, frisée, herb vinaigrette Chilled Pea Soup grilled shrimp, white corn relish, lemon crème fraiche

White Asparagus Salad poached farm egg, Ventura grown porcini mushroom, asiago, serrano ham

Chilled Tomato Soup Local Santa Barbara Bakery Artisanal Breads goat cheese, opal basil croutons 1.50 additional per guest FALL/WINTER Gluten free bread available for an additional 1 per guest Bosc Pear Carpaccio Carpinteria grown micro greens, Maytag bleu, aged balsamic

Endive & Heirloom Apple Salad Applewood smoked bacon, candied pecans, creamy Montgomery cheddar dressing

Braised Chestnut Soup Granny Smith apple cream, crispy duck confit

Artichoke Soup Simi Valley artichoke hearts, Marcona almond, mint pesto

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 19 PLATED DINNER CONTINUED Entrée prices are based on a required three course dinner. Additional courses may be added at 12 each, per guest. Up to three pre-selected entrée choices limited to two proteins & one vegetarian with an additional 4 per guest surcharge on the highest priced entrée & will apply to all guests. Excludes Surf & Turf selections. Plated dinners include coffee and hot tea service.

ENTRÉES SURF AND TURF Select one or up to three including a vegetarian Chicken Breast and Salmon alternative for an additional 4 per guest on highest corn-leek jam, natural jus priced entree. 74 Filet Mignon and Maryland Blue Crab Cake LAND pork belly, ancho cream, natural jus 5 BREAKFAST Lamb Shank 86 olive-gremolata, pan jus Filet Mignon and Shrimp Skewer 7 REFRESHMENTS 79 Chef’s inspiration accompaniments 91 9 AFTERNOON BREAKS Filet Mignon bordelaise sauce 10 PLATED LUNCH 78 SIDES Select one vegetable, one starch. 12 BUFFET LUNCH Steak Enhancements Steak "Oscar," topped with crab, asparagus & SPRING/SUMMER 15 BOX LUNCH Béarnaise sauce: 3 local chili spiced broccolini King Oyster mushroom: 1 San Luis Obispo grown steamed asparagus Walnut-bleu cheese: 2 Blue Lake sauteed green beans 16 RECEPTION roasted spaghetti squash, Santa Barbara lemon olive oil New York Strip steamed seasonal farmer’s market vegetables 19 PLATED DINNER white corn and chanterelles, tomato-beef jus leek bread pudding 77 whipped buttermilk mashed potatoes 22 BUFFET DINNER wild rice pilaf Lemon Thyme Roasted Chicken Meyer lemon risotto 24 SWEETS & TREATS Chardonnay gravy, chanterelles saffron gnocchi 69 25 BEVERAGE Grilled Boneless Pork Chop FALL/WINTER apricot-cranberry compote, cherry wine jus Chumash Farm’s braised Swiss chard 77 balsamic grilled endive, radicchio Ventura County grown sautéed Chinese long beans "12-hour" Boneless Braised Short Ribs Oxnard grown brussels sprouts roasted corn jam, natural jus grilled winter vegetables 72 sweet potato, California goat cheese gratin rosemary roasted new potatoes Molasses & Tabasco Glazed Chicken Breast Santa Barbara County pumpkin risotto 67 Santa Ynez Valley mushroom risotto Gilroy grown roasted garlic mashed potatoes SEA Local Sea Bass GARDEN olive pesto, tomato beurre blanc Select one vegetarian option for vegetarian requests. 68 Savory vegetable fillo, fire roasted pepper sauce Quinoa, lentils, baby carrots, local beets, squash, Local Halibut zucchini, tomatoes, fennel-vegetable broth braised shellfish mushrooms, tomato jam, Grilled polenta and vegetable napoleon, Meyer lemon vinaigrette fresh mozzarella, tomato coulis 69 Five cheese ravioli, toasted pine nuts, oven-dried Sea tomatoes, fresh basil ribbons tobiko roe, porcini mushrooms, tomato-shellfish broth Stuffed organic Santa Barbara County tomatoes, 79 quinoa, black beans, roasted corn

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 20 PLATED DINNER CONTINUED Entrée prices are based on a required three course dinner. Additional courses may be added at 12 each, per guest. Up to three pre-selected entrée choices limited to two proteins & one vegetarian with an additional 4 per guest surcharge on the highest priced entrée & will apply to all guests. Excludes Surf & Turf selections. Plated dinners include coffee and hot tea service.

TREATS (select one)

Cypress Grove Artisan Cheese Plate 5 BREAKFAST organic honey, dried fruit (additional 3 per guest) 7 REFRESHMENTS Family-style French Pastries 9 AFTERNOON BREAKS 12 pieces per platter/table (additional 1 per guest) 10 PLATED LUNCH Trio of Mini Cheesecakes (select 3) 12 BUFFET LUNCH Parisian lemon, Key lime, raspberry swirl, marble & apple (additional 3 per guest) 15 BOX LUNCH

16 RECEPTION Chocolate-dipped Florentine Fruit Cup 19 PLATED DINNER tropical coulis

22 BUFFET DINNER Signature DoubleTree Bread Pudding vanilla bean ice cream 24 SWEETS & TREATS Lavender Panna Cotta Martini 25 BEVERAGE blackberry balsamic

Olive Oil & Rosemary Cake fresh mint cream

Tiramisu Martini espresso marinated lady fingers, Kona coffee, hand whipped cream

Strawberry Carousel white sponge cake, vanilla cream, fresh sliced strawberries

The Limoncello lemon sponge cake, lemon cream, Limoncello liqueur, mascarpone cream

Pistachio pistachio sponge cake, chocolate ganache, pistachio butter cream, pistachio glaze

His & Hers select two plated desserts for our staff to alternate service at each plate setting (additional 1 per guest)

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 21 DINNER BUFFETS Minimum guarantee of 40 guests and buffet is available for ninety minutes. Extension of food service time after the first ninety minutes will incur an additional charge of 3 per guest for every thirty minute extension.

SANTA BARBARA RIVIERA THE RANCH

Toss it Up Vegetable Garden mixed greens, roasted beets, grilled corn, Tossed sweet corn, fire roasted pepper, baby arugula tear drop tomatoes, cucumber, three bean salad, Deviled egg potato salad, grain mustard fusilli pesto salad, grilled shiitake mushrooms, Heirloom tomato, watercress, feta cheese salad 5 BREAKFAST sprouts, sunflower seeds, croutons, fresh citrus, Tangy kale, red cabbage coleslaw, smoked bacon house made dressings 7 REFRESHMENTS Chili Bar 9 AFTERNOON BREAKS Flatbread Station Vegetarian chili Margherita/ BBQ beef/ Thai chicken Lean steak, ground bison chili 10 PLATED LUNCH red chili flake, shredded parmesan, hot sauce Hot sauces, sour cream, chives, onion, cheddar cheese, chili flakes, skillet corn bread 12 BUFFET LUNCH Ceviche Table fresh lime & lemon marinated local catch, Barbeque Pit* 15 BOX LUNCH habanero pepper, cucumber, tomato, cilantro House made cowboy steak fresh seaweed salad, won ton, tortilla chips BBQ baby back ribs 16 RECEPTION Jamaican inspired Jerk chicken BBQ sauces, gourmet mustards, Buffalo Mozzarella Bar 19 PLATED DINNER hot sauces, Tio Sal’s salsa heirloom ripened tomatoes, local olive oils, 22 BUFFET DINNER mill cracked pepper, tapenades, grilled ciabatta fresh basil, aged balsamic vinegar Add lemon-pepper shrimp skewers, 5 per guest 24 SWEETS & TREATS (805) Short Ribs BBQ Sides 25 BEVERAGE 12-hour beer boneless braised, natural jus, Grilled local sourced vegetables creamy parmesan risotto Classic garlic bread Baked potato, sour cream, chives, bacon, butter Sides & Stuff Pit beans, peppered pork belly Lemon olive oil tossed roasted brussels sprouts, peppered pork belly Home Sweet Home Baby Dutch potatoes Mini brownie bites Tri-color cauliflower gratin Deconstructed Granny Smith apple pie Dinner rolls Fresh watermelon wedges Peach & blueberry cobbler parfaits Sweet Place Olive oil rosemary cake, fresh mint cream Lavender panna cotta, balsamic-blackberry martini 75 Deconstructed s’mores cheesecake *Chef attended grill station, 175 per Chef

78 Gluten free bread available for an additional 1 per guest

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 22 DINNER BUFFETS CONTINUED Minimum guarantee of 40 guests and buffet is available for ninety minutes. Extension of food service time after the first ninety minutes will incur an additional charge of 3 per guest for every thirty minute extension.

MALIBU OLD SPANISH DAYS

Garden Table STARTERS Carpinteria grown baby lettuces, house made dressings Tortilla Chips fresh local grilled & chilled vegetables, sweet corn, taqueria red & green salsas, guacamole 5 BREAKFAST squash, zucchini, asparagus fresh vine ripened tomato gazpacho, Local Red Snapper Ceviche house pickled vegetables 7 REFRESHMENTS cucumber, cilantro, onion, fresh lime, serrano, fried mini tostadas 9 AFTERNOON BREAKS Chilled Seafood Bar freshly shucked local oysters, jumbo cocktail shrimp, Alaskan snow crab claws, local halibut ceviche South of the Border Caesar 10 PLATED LUNCH fresh seaweed salad, mignonette sauce, roasted corn, black beans, roasted peppers, European cocktail sauce, horseradish chili sauce, cotija cheese, chili dusted croutons 12 BUFFET LUNCH lemon, hot sauce

15 BOX LUNCH Cioppino ENTRÉES fresh local halibut, red snapper, jumbo shrimp, clams, 16 RECEPTION mussels, baby scallops, chorizo Street Tacos vine ripened tomato-saffron broth, grilled ciabatta marinated diced chicken, beef, mini corn tortillas, 19 PLATED DINNER pico de gallo Chef Carving Station* 22 BUFFET DINNER slow roasted herb, sea salt New York strip steak Local Farmer’s Market Vegetable Enchiladas creamy horseradish, pinot noir-beef au jus, stone spicy ranchero sauce ground mustard, sautéed mushrooms, onions 24 SWEETS & TREATS Shrimp Skewers 25 BEVERAGE Steak "Oscar," topped with crab, asparagus & Jose Cuervo tequila & fresh lime marinated Béarnaise sauce, 3 Provence herb infused butter, 1 Mexican inspired "street corn" crumbled cotija, Mexican crema, mayonnaise, garlic, cilantro, powdered chili Cedar Plank Roasted Salmon house seasoning, herb butter, gingered vegetables, yogurt dill sauce, ponzu sauce Mexican rice, stewed pinto beans

Carving Sides SWEETS Lemon olive oil tossed roasted brussels sprouts Mexican wedding cookies Spicy broccolini Tres leches trifle Southern-style "succotash" Dinner rolls Ancho chili chocolate cupcakes

Sweetness 68 Deconstructed butterscotch pudding pie Lemon meringue parfait Double chocolate cake napoleon Watermelon Fresca, 5 each Spicy jalapeno & cucumber margarita, 12 each 79 *Chef attended grill station, 175 per Chef

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 23 DESSERT DISPLAYS Displays are priced per guest with a minimum guarantee of 20 and served for sixty minutes and for all guests in attendance. Extension of food service time after the first sixty minutes will incur additional 3 charge per guest for every thirty minute extension.

Chocoholic dark, milk, white chocolate mousses, chocolate dunked Oxnard strawberries signature DT chocolate chip walnut cookies, mini chocolate cupcakes 19

Like a Kid Again 5 BREAKFAST assorted cake pops, s’mores pops chocolate dunked banana pops, New England whoopie pies 7 REFRESHMENTS 19

9 AFTERNOON BREAKS Southern California seasonal fruit crème brulées, mini lavender panna cotta, blackberry compote 10 PLATED LUNCH Meyer lemon meringue tarts, Godiva chocolate cheesecake 19 12 BUFFET LUNCH Late Night Snacks 15 BOX LUNCH "California style" mini burgers mini Monte Cristo, powdered sugar, berry jam 16 RECEPTION sweet potato steak fries, harissa aioli parmesan-truffle fries, Sriracha ketchup, herb-buttermilk dressing 19 PLATED DINNER 17

22 BUFFET DINNER Ice Cream Sundae Bar vanilla bean, strawberry & chocolate ice cream 24 SWEETS & TREATS shredded coconut, chopped nuts, rainbow sprinkles, signature DT chocolate chip walnut cookie crumbles, mini M&Ms, hot fudge & caramel sauce 25 BEVERAGE 19

Chocolate Fondue* sponge cake, signature DT chocolate chip walnut brownie, fresh strawberries, Bavarian pretzels, almond biscotti, white & dark chocolate 20

Bailey’s Irish Cream infusion, 4 per guest Chambord Raspberry Liquer infusion, 4 per guest

Candy Tree mini crab apples, baby Granny Smith & Fuji apples suspended within it’s own tree, caramel, milk & dark chocolate, crushed nuts, coconut flakes, mini M&Ms & confetti sprinkles 28

*Chef attendant, 175

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 24 BAR PACKAGES Bar packages include Sparkling, Chardonnay & Cabernet Sauvignon varietals in all three tiers. All bar packages include imported & domestic beers, soft drinks & mineral waters. All other varietals and wine brands may be sold at an additional charge on consumption to your bar package pricing. Please speak with your event or catering manager for brand/upgrade alternatives.

Blue Banquet Bar Gold Banquet Bar Diamond Banquet Bar

VODKA Gordon’s Smirnoff ABSOLUT

GIN Gordon’s New Amsterdam Tanqueray

5 BREAKFAST RUM Ron Castillo Myers’s Platinum BACARDI Superior

7 REFRESHMENTS TEQUILA Zarco Silver Sauza 100% Blue Agave Silver 1800 Silver BOURBON 9 AFTERNOON BREAKS Early Times Jim Beam Jack Daniel’s WHISKEY Black Velvet Seagram’s 7 Canadian Club 10 PLATED LUNCH SCOTCH Grant’s Family Cutty Sark Dewer’s White 12 BUFFET LUNCH CORDIALS Hiram Walker Hiram Walker Hiram Walker 15 BOX LUNCH BEER Budweiser, Bud Light, Miller Blue Moon, Bud Light, Corona Blue Moon, Bud Light, 16 RECEPTION Lite, Corona Extra, Heineken Extra, Heineken Lager, Miller Heineken Lager, Miller Lager, Coors Light Lite, Samuel Adams Boston Lite, Samuel Adams Boston Lager, Stella Artois Lager, Stella Artois, Figueroa 19 PLATED DINNER Mountain Brewing Co. Hoppy Poppy IPA, Firestone DBA 22 BUFFET DINNER WINE Sparkling Prosecco Sparkling 24 SWEETS & TREATS Wycliff Brut, CA Mionetto Avantgarde Brut, Chandon Brut Classic, CA DOC Treviso, Italy 25 BEVERAGE Chardonnay Chardonnay Chardonnay Canyon Road, CA Greystone, CA Columbia H3, Horse Heaven Hills, WA

Cabernet Sauvignon Cabernet Sauvignon Cabernet Sauvignon Canyon Road, CA Greystone, CA Columbia Crest H3, Horse Heaven Hills, WA

Fess Parker Chardonnay & Fess Parker Chardonnay & Parker Station Pinot Noir Parker Station Pinot Noir

Duration Sodas, Beer & Wine Blue Banquet Bar Gold Banquet Bar Diamond Banquet Bar (house wine) One Hour 28 32 34 38 Two Hours 32 36 38 42 Three Hours 36 40 42 46 Four Hours 40 44 46 50 Five Hours 44 48 50 54 Six Hours 49 52 55 59

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 25 PER DRINK BAR SERVICE $250 plus tax per bar set-up fee to apply or waived if bar revenue exceeds $500 per bar. One cash bartender per 150 adults. One host bartender per 100 adults. Additional bartender available upon request at $250 per bar. Host prices do not include service charge & sales tax. Cash prices include sales tax. Custom specialty cocktails upon request & will be billed independently of bar packages. Please speak with your event or catering manager for brand/upgrade alternatives.

Hosted Cash

Diamond Brands 12 13 5 BREAKFAST Diamond Brands - Martini 13 14 7 REFRESHMENTS Gold Brands 10 11 9 AFTERNOON BREAKS Gold Brands - Martini 12 13 10 PLATED LUNCH Cordials 13 14 12 BUFFET LUNCH Blue Brands 9 10 15 BOX LUNCH Blue Brands - Martini 11 12 16 RECEPTION Fess Parker Vineyards Chardonnay 12 14 19 PLATED DINNER Parker Station, Pinot Noir 11 12 22 BUFFET DINNER Canyon Road Chardonnay & Cabernet 10 11 24 SWEETS & TREATS Wycliff Brut, CA 10 11 25 BEVERAGE Domestic Beers 6 6.50 Stella Artois, Samuel Adams Boston Lager, 805 Firestone, Michelob Ultra, Bud Light, Budweiser, Coors Light, Miller Lite

Imported Beers 7 7.50 Heineken Lager, Corona Extra, Blue Moon, Figueroa Mountain Brewing Co. Hoppy Poppy IPA

Assorted Sodas & Mineral Water 5 5.50

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 26 WINE LIST

bottle Fess Parker White Wines Chardonnay, Santa Barbara 45 Viognier, Santa Barbara 50 White Riesling, Santa Barbara 40

5 BREAKFAST Sparkling Wines & Champagnes Prosecco, Mionetto Avantgarde Brut, DOC Treviso, Italy 35 7 REFRESHMENTS Prosecco, La Marca, DOC Vento, Italy 40 Sparkling, Chandon Brut Classic, CA 60 9 AFTERNOON BREAKS Freixenet, Blanc De Blanc 35 10 PLATED LUNCH Chardonnay 12 BUFFET LUNCH Chardonnay, Canyon Road, CA 30 Chardonnay, Chateau St. Jean, North Coast, CA 30 15 BOX LUNCH Chardonnay, Wente Vineyards morning Fog, Livermore Valley, CA 40 Chardonnay, Chalk Hill, Sonoma Cost, CA 50 16 RECEPTION Chardonnay, Sonoma – Cutrer Russian River Ranches, Sonoma County, CA 64 Chardonnay, Schug, Carneros, CA 76 19 PLATED DINNER

22 BUFFET DINNER Sauvignon Blanc Sauvignon Blanc, Joel Gott, CA 36 24 SWEETS & TREATS Sauvignon Blanc, Matanzas Creek, Sonoma County, CA 44 Sauvignon Blanc, Cloudy Bay, Marlborough, New Zealand 80 25 BEVERAGE Pinot Grigio Pinot Grigio, Alta Luna, Trentino, Italy 34 Pinot Grigio, Terlato Family Vineyards, Friuli, Italy 68

Rose , Chapoutier Belleruche, Cotes du Rhone, France 39 Rose, Elouan, OR 60

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 27 WINE LIST CONTINUED

bottle Fess Parker Red Wines Syrah, Santa Barbara 59 Santa Ynez Pinot Noir, Fess Parker Winery, Santa Barbara 60

Pinot Noir 5 BREAKFAST Pinot Noir, Meiomi, CA 49 Pinot Noir, Parker Station, Central Cost, CA 40 7 REFRESHMENTS Pinot Noir, The Four Graces, Willamette Valley, OR 74

9 AFTERNOON BREAKS Cabernet Sauvignon 30 10 PLATED LUNCH Cabernet Sauvignon, Canyon Road, CA Cabernet Sauvignon, Storypoint, CA 40 12 BUFFET LUNCH Cabernet Sauvignon, Columbia Crest H3, Horse HeavenHills, WA 44 Cabernet Sauvignon, Hess Shirtail Ranches, Lake County, CA 50 15 BOX LUNCH Cabernet Sauvignon, Oberon, Napa County, CA 60

16 RECEPTION Merlot Merlot, Seven Falls Cellars, Wahluke Slope, WA 40 19 PLATED DINNER Merlot, Ferrari – Carano, Sonoma County, CA 60 22 BUFFET DINNER Merlot, Canyon Road, CA 30

24 SWEETS & TREATS Red Wines Malbec, Terrazas Altos Del Plata, Mendoza, Argentina 32 25 BEVERAGE Malbec, Bodega Norton Reserva, Mendoza, Argentina 56 Red Blend, Zaca Mesa, Z Cuvee, Santa Ynez, CA 44 Red Blend, Conundrum, CA 60 Tempranillo, Torres Celeste Crianza, DO Ribera del Duero, Spain 62

Prices are exclusive of service charge and tax and are subject to change.

JANUARY 2017 28