2012 Banquet Menu The Art of Catering

~ INTRODUCTION ~ Graced by famous faces and fabulous events since 1929, the Arizona Biltmore is an elegant Frank Lloyd Wright-inspired resort and a premier year-round destination.

A skilled team of chefs, inventive cuisine and a variety of culinary experiences has earned Arizona Biltmore a reputation of excellence for dining in Phoenix. Heading the team is award-winning Executive Chef Todd Sicolo. Here, the atmosphere and the cuisine are consistently delicious.

We invite you to visit this architectural treasure. Sophisticated in every detail, you can walk in the privileged paths of presidents and movie stars. Isn’t it time you indulged in a li‡le historical luxury? The Art of Catering

TERMS¬AND¬CONDITIONS

Audio / Visual Services Function Rooms Our fully equipped Audio-Visual Department is available twenty-four (24) hours Function rooms are assigned by the Hotel according to the guaranteed a day to assist you. Additional electrical power distribution is available in all minimum number of people anticipated. Room rental fees may be applicable if function rooms. Charges will be based on power specifications and install / group a‡endance falls below the estimated a‡endance at the time of booking. removal labor. Charges for power usage will be $2.00 per amp, per phase, The Hotel reserves the right to assign another room for function in the event the per day. All audio-visual services are subject to a 24-percent room originally designated for such function shall become unavailable or Service charge and applicable sales tax. inappropriate in the Hotel’s sole opinion. Extra charges may apply for unusual setup requirements, extra electrical hookups or telecommunication equipment. Credit Arrangements In order to obtain billing privileges, credit information must be provided Guarantees at least four weeks in advance of your function. Please contact your Catering In arranging for private functions, the final a‡endance must be definitely or Convention Service Manager for further information. specified and communicated to the Hotel by 12 p.m. a minimum of three (3) working days prior to the event. This number will be considered a Damages guarantee not subject to reduction and charges will be made accordingly. The client agrees to be responsible for any damages incurred to the Guarantees for Sunday and Monday are due by 12 p.m. on Thursday. Guarantees premises or any other area of the Resort by the host, his guests, independent for Tuesday are due by 12 p.m. on Friday. If a guarantee is not given to the contractors or other agents that are under the client’s control. Hotel by 12 p.m. on the date it is due, the expected number(s) indicated on the Please refer to the Sales or Vendor Agreements for further details. banquet event order will become the guarantee. We will set up for 3 percent over Decorations, Music and Entertainment the guarantee for the groups, a¢er that a surcharge will apply. Any increases that Flowers, décor, specialty linens, and entertainment can be ordered with your occur in excess of the 3% over the guaranteed 24 hours prior to the function will Catering or Convention Service Manager, or directly with our in-house décor result in a additional $25.00 plus tax and gratuity per person charge on top of the and floral company, Biltmore Destination Services. Please be advised that all meal price based on only the increased number of people. Any alternative meals, props and items contracted through outside vendors must be removed at such as Kosher, Gluten Free, or Vegetarian that are added 24 hours prior to a the conclusion of you event, unless special arrangements have been made function that had not been previously guaranteed, will result in additional charges through your Arizona Biltmore representative. of $25.00 plus tax and gratuity per person.

Deposits/Contracts Labor Charges When asked to hold space for Catering events, a le‡er of agreement will WAITERS – On a reception where li‡le or no food has been ordered, the cost be sent to you reserving the date, time and location. We will hold your date on of one waiter for each 100 guests will be applied as follows: $150.00. a tentative basis for up to two weeks, at which time a signed contact and BARTENDERS – are available at a charge of $150.00. Bartenders are required and initial deposit needs to be returned to our office. Approximately eight weeks fee charged unless otherwise stated. prior to your event, a¢er having met with a Catering representative to discuss the arrangements of your event, a banquet event order will be forwarded to you CHEFS & CARVERS – are required for some menu items and are for your review and signature. We then ask for an additional deposit equal charged at $200.00 each. to 50% of your estimated balance due, with the final balance payable three ROOM RENTAL / CEREMONY FEES – your Catering Manager will quote you working days prior to the event. the applicable charges for meeting rooms or ceremony fees.

Food and Beverage Prices Lost and Found All food and beverage prices are subject to change without notice. The Arizona Biltmore will not assume or accept any responsibility Food and Beverage Service for damages to or loss of any merchandise or articles le¢ in the Hotel prior to, The Arizona Biltmore is the only licensee authorized to sell, serve, or distribute during or following any event. any food and beverages on property. The sale and service of alcoholic beverages Menu Selection are regulated by the Arizona State Liquor Commission. The Arizona Biltmore is Our creative staff will assist you in planning special menus, theme responsible for the administration of these regulations. It is Hotel policy parties and events. We do ask that your final menu selection be submi‡ed no therefore, that liquor cannot be brought onto the property from an outside later than four (4) weeks prior to the event. All menus are limited to one entrée source. Additionally the Hotel does not allow food to be brought onto the selection. All prices listed herein are valid through December 31, 2011, property, whether purchased or catered from outside sources. and are subject to a taxable 24 percent service charge and the applicable state sales tax. For bookings beyond December 31, 2011, please add 5-percent-per-year increase as a standard guideline.

t We are required to inform patrons that foods cooked to order including Protein, Eggs and Poultry may increase your risk of foodborne illness.

800.950.0086 arizonabiltmore.com 4 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

TERMS¬AND¬CONDITIONS

Minimum Aƒendance Property Damage For all meal functions where guarantees are required, a minimum of amount As a patron, you are responsible for any damage to any part of the guests is required. If this minimum is not met, a labor charge will apply. Hotel during the period of time you, your a‡endees, employees, independent contractors, or other agents under the control of any independent contractor Miscellaneous hired by you are in the Hotel. The Hotel will not permit the affixing of anything The Arizona Biltmore would be very happy to coordinate all to walls, floors, or ceilings without prior approval. of your vendors for you, through Biltmore Destination Services. Sales Tax Off Premises Catering All Fees, including labor charges, set-up fees, ceremony fees, service charges We are pleased to offer our food and beverage catering services to and food and beverage charges are taxable in the State of Arizona. any group, at any location, at any time. Please contact your catering or convention services manager for further details. Service Charges A taxable 24% service charge and applicable state sales tax will Outdoor Events be applied to all food and beverage charges. Current Arizona State sales Due to the demands of scheduling staff and equipment movement, the hotel will tax is 9.3% and is subject to change without notice. decide on the day of your function at 2:00pm (or 4 hours prior to your event) whether the function will be held inside or outside. If the Phoenix Metropolitan Signs and Displays Weather Forecast is 40% chance of rain or higher, the party will automatically be Pre-Approved signage is permi‡ed in the registration area and in private inside to insure the safety of our guests and staff. function areas only. No signs are permi‡ed in the Hotel lobby on the building exterior or other public area. With advance notice, our Business Center can Packages prepare a sign for your function at a nominal charge. The Hotel reserves the Packages for meetings may be delivered to the Hotel three (3) working right to approve all signage. All signs must be professionally printed and should be days prior to the date of the function. The following information must be free standing or on an easel. The Hotel will assist in placing all signs and banners. included on all packages to ensure proper delivery; A $50.00 charge per banner will apply. 1) Name of Organization Special Arrangements 2) Guest’s Name VALET PARKING – Charges for Valet Parking will prevail at the 3) A‡ention Catering or Conference Services Manager (indicate name) current rates. Depending upon a‡endance, doormen may be required at an additional charge. Self-Parking is available, see you Catering or 4) Date of Function Convention Service Manager for further details. Special mailing services are available through the Business Center TRAFFIC OFFICERS – For large functions taking place in the Conference at a nominal fee. For your convenience and safety, we ask that all deliveries Center or Ballrooms, traffic officers may be required at an additional charge. made on your behalf to our conference center be made through our loading Please contact your Catering or Convention Service Manager for further details. and unloading area. This includes all outside contractors such as musicians, florists, design companies etc.

Performance Performance is contingent upon the availability of the Hotel to complete same and is subject to labor troubles, disputes, strikes or picketing, accidents, government (federal, state or local) requisition, restrictions upon travel, transportation, food, beverages, or supplies and other causes, whether enumerates herein or not which are beyond the control of the Hotel. In no event shall the Hotel be liable for the loss of profit or other similar or dissimilar collateral or consequential damages, whether based on breach of contract, warranty or otherwise.

800.950.0086 arizonabiltmore.com 5 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

~ BREAKFAST MENU ~ The Art of Catering

CONTINENTAL¬BREAKFAST

THECONTINENTAL THEWRIGLEY Freshly Squeezed Orange and Grapefruit Juice Freshly Squeezed Orange and Grapefruit Juice, House Made Selection of Sliced Fresh Fruits Watermelon and Strawberry Juice Chef’s Bakery Basket Cubed Melon and Pineapple Fruit Filled and Cheese Danish, Selection of Flaky Croissants Fresh Fruit and Berry Yogurt Parfait with Toasted Homemade Granola and Home Style Muffins, Streusel Coffee Cake Freshly Baked Cinnamon Raisin Scones, Mini Muffins, Fresh Bagels and Cream Cheese Mini Danish and Mini Croissants Sweet Bu‡er and Assorted Jams Bagels and Cream Cheese, Light Cream Cheese, Sco‡ish Smoked Salmon Spread, and Herb Chive Spread Freshly Brewed Regular and Decaffeinated Coffee, Assorted Teas Grand Marnier Whipped Cream, Preserves, Homemade Marmalades and Sweet Bu‡er Norwegian Smoked Salmon with Cream Cheese, THEBILTMORE Condiments, Mini Bialy’s Freshly Squeezed Orange and Grapefruit Juice, Tomato Bu‡er Croissant Sandwich and Cranberry Juice Stuffed with Scrambled Eggs, Ham, and Cheddar Cheese t Tropical Sliced Fruits and Berry Display Selected Teas, Lemon Segments, Warm Milk, Honey Yogurt with Homemade Granola Freshly Brewed Coffee, Regular and Decaffeinated, Cream, Cocoa, Try the original recipe since 1929 Cinnamon and Rock Sugar Sticks Brick Oven Baked Bagels and Freshly Baked Breakfast Pastries Cream Cheese, Light Cream Cheese, Sco‡ish Smoked Salmon Spread, Herb Chive Spread Sweet Bu‡er, and Assorted Jams Freshly Brewed Regular and Decaffeinated Coffee, Assorted Teas

800.950.0086 arizonabiltmore.com 7 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

PLATED¬BREAKFAST

CATALINA SQUAWPEAK

Farm Fresh Scrambled Eggs t (Offered Table Side) Minced Chives, Plum Tomatoes Fresh Fruit Martini Smoked Crisp Bacon Breakfast Duet Home Fried Red Creamer Potatoes Mascarpone Stuffed French Toast and Aged Cheddar Cheese Quiche Arizona Biltmore Bakeries Fresh Berries Marmalade and Sauce Hollandaise Sweet Bu‡er and Assorted Jams Housemade Breakfast Sausage Pa‡ies Freshly Squeezed Orange Juice Freshly Squeezed Orange and Grapefruit Juices

SAGUARO PARADISEGARDEN (Offered Table Side) Simply Fruit Vanilla Yogurt and Sweet Melon Parfait Hand Turned Melon Pearls, Berry Yogurt and Vanilla Honey Traditional Eggs Benedict t Morning Pastries Herb-Roasted Plum Potatoes and Asparagus Sweet Bu‡er, Marmalade and Assorted Jams Fresh Baked Biltmore Pastries Grilled Flat Iron Steak Served with Sweet Bu‡er and Assorted Jams Wild Mushroom Quiche Freshly Squeezed Orange and Grapefruit Juices Rösti Potatoes and Asparagus Freshly Squeezed Orange Juice

800.950.0086 arizonabiltmore.com 8 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

BREAKFAST¬BUFFET

SUNRISEBUFFET DESERTSUNBUFFET Selection of Chilled Fruit Juices Southwest Breakfast Buffet Freshly Squeezed Orange and Grapefruit Juice Selection of Chilled Fruit Juices Apple Juice Freshly Squeezed Orange and Grapefruit Juices Sliced Seasonal Fresh Fruit Apple Juice Assorted Berries Sliced Papaya, Melons and Berries Co‡age Cheese with Grapefruit and Mint Creamy Grits and Jalapeno Cheese Grits Assorted Cold Cereals Southwest Breakfast Wrap Bar Whole and Skim Milk (Chef Required Per 100 Guests) Warm Tortillas, Scrambled Eggs t, Chorizo, Honey Ham, Sage Sausage, Chilled Fruit Yogurts Black Beans, Cilantro, Green Onions, Pepper Jack Cheese, Farm Fresh Scrambled Eggs t Guacamole, Salsa Fresca and Sour Cream Cheddar Cheese and Chives Simply Scrambled Eggs t Hickory Smoked Bacon and Grilled Link Sausage With Sweet Cream and Sea Salt Oven Roasted Hash Browns Warm Selection of Arizona Biltmore Bakeries Sonoran Potatoes Roasted Yukon Gold Potato Wedges with Anaheim Chiles Assorted Bagels with Cream Cheese Sweet Bu‡er, Marmalade and Assorted Jams Southwest Breakfast Pastries Cinnamon Apple Pastelitos, Blackberry Empanadas, Black Freshly Brewed Regular and Decaffeinated Coffee, Assorted Teas Walnut Coffee Cake Freshly Brewed Regular and Decaffeinated Coffee, Assorted Teas RISEANDSHINEBUFFET

Selection of Chilled Fruit Juices Pricing is based on 90 minutes of service. Freshly Squeezed Orange and Grapefruit Juices For your convenience, we can include the service Apple Juice of the following beverages for breakfast, at an additional Individual Bowls of Hand Cut Melons and Berries c h a r g e : A s so r t m e n t o f D i e t a n d R e g u l a r S o € D r i n k s Gourmet Breakfast Breads and Muffins to Include: Arizona Biltmore Bo„led Water Banana Walnut, Cranberry Orange, Mango Tangle, Lemon Poppy and Sour Cream Zucchini Bread The Bagel Shop A Variety of Bagels with Smoked Salmon Spread, Plain and Herb Cream Cheese Thick Cut French Toast Vermont Maple Syrup and Vanilla Cream

Farm Fresh Scrambled Eggs t Roasted Tomatoes and Chives

Gourmet Individual Baked Friƒatas t Spinach, Tomato and Cheddar Cheese, Chive Hollandaise Apple Wood Bacon and Sage Sausage Pa‡ies Yukon Gold Potato Hash Freshly Brewed Regular and Decaffeinated Coffee, Assorted Teas

800.950.0086 arizonabiltmore.com 9 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

BREAKFAST¬BUFFET ´ CONTINU EDµ

PAINTEDDESERTBUFFET Assorted Hot Cereal Selection of Chilled Fruit Juices Steel Cut Oatmeal, Cheese Grits, Fresh Berries, Freshly Squeezed Orange and Grapefruit Juices Sweet Cream and Brown Sugar Apple Juice Fluffy Scrambled Eggs t Chilled Fruit Smoothies Pan Braised “Lyonnaise” Potatoes Strawberry and Banana Yogurt Drinks with Lilac-Honey and Granola (Chef Required) Toasted Cinnamon Pecan Raisin Bread French Toast Sliced Seasonal Fresh Fruit Fresh Fruit Compote, Vermont Maple Syrup Assorted Berries Hickory Smoked Bacon and Country Link Sausage Assorted Cold Cereals Breakfast Bakeries and Assorted Bagels Whole and Skim Milk Sweet Bu‡er, Cream Cheese and Assorted Jams Chilled Fruit Yogurts Freshly Brewed Regular and Decaffeinated Coffee, Assorted Teas Raisins, Granola and Coconut Pricing is based on 90 minutes of service. Prepared to Order: Farm Fresh Omeleƒes For your convenience, we can include the service Whole Eggs, Egg Whites, and Egg Beaters t of the following beverages for breakfast, at an additional Diced Ham, Shredded Cheddar, Jack Cheese, c h a r g e : A s so r t m e n t o f D i e t a n d R e g u l a r S o € D r i n k s Mushrooms, Spinach, Onions and Peppers Arizona Biltmore Bo„led Water (Chef Required)

800.950.0086 arizonabiltmore.com 10 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

BREAKFAST¬BUFFET¬ENHANCEMENTSREAKFAST

Prepared to Order Omeleƒes t Fruit and Yogurt Parfait Diced Ham, Cheddar and Swiss Cheese, Peppers, Individual Glasses of Non-Fat Yogurt, Layered with Zesty Salsa, Bay Shrimp, Smoked Salmon, Mushrooms and Fresh Herbs Fresh Berries and Toasted Granola (Minimum 50 guests, Chef Required) Pre-Made Southwest Breakfast Wraps Belgian Waffle Station Scrambled Eggs t, Chicken Apple Sausage and Monterey Jack Cheese Warm Vermont Maple Syrup, Assorted Fresh Berries, Wrapped in a Warm Flour Tortilla Sweet Bu‡er, Toasted Pecans, Brown Sugar and Whipped Cream Raspberry Blintzes (Chef Required) Filled with Sweet Farmers Cheese and Vanilla Cream Rolled to Order Breakfast Burrito Station t Scrambled Farm Fresh Eggs and Egg Whites Warm Flour Tortilla, Scrambled Eggs t, Jack Cheese, Cheddar Cheese, Sausage, Crisp Bacon, Classic Eggs Benedict t Hash Brown Potato, Sour Cream, Zesty Salsa (Minimum 200 guests) (Chef Required) Steel Cut Oatmeal or Cheese Grits Griddled Wheat Germ Crunch Pancake Station Sweet Cream and Brown Sugar Strawberry, Blueberry, Banana, Chocolate Chip, Sweet Bu‡er, Buƒermilk Biscuits Pecans, Whipped Cream and Maple Syrup With Sausage, Egg and Cheddar Cheese (Chef Required) Scrambled Egg Croissant t Sunshine Fruit Smoothie With Ham, Egg and Monterey Jack Cheese

A Healthy Way to Start the Day! Quesadillas t Blended to Order: Strawberry, Banana, Walnut, Yogurt, Pepper Jack Cheese, Roasted Peppers, Egg t, Smoked Bacon, Lilac Honey and Granola Green Onions, Salsa Fresca and Guacamole Cinnamon French Toast House Smoked Scoƒish Salmon Cream Cheese, Capers, Sliced Onions, Chopped Egg Sweet Bu‡er and Warm Vermont Maple Syrup and Assorted Mini Bagels With Whole and Skim Milk Assorted Cold Cereals Whole and Skim Milk

800.950.0086 arizonabiltmore.com 11 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

BOX¬BREAKFAST

FITNESSBOX THEEARLYRISER Hard Boiled Egg Fresh Baked Zucchini and Banana Bread Honey Bran Muffin AZB Granola and Chilled Fruit Yogurt Fruit Yogurt and Cereal Bar Tropical Fruit and Berry Salad Banana Freshly Brewed Regular and Decaffeinated Coffee with To Go Cups Assorted Bo‡led Fruit Juices Freshly Brewed Regular and Decaffeinated Coffee with To Go Cups

ENHANCEMENT

Jumbo English Muffin, Scrambled Egg t, Canadian Bacon and American Cheese Sandwich

800.950.0086 arizonabiltmore.com 12 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

THE¬FRANK¬LHE LOYD¬WRIGHT¬ BRUNCH¬BUFFET

Selection of Chilled Fruit Juices Stuffed French Toast Freshly Squeezed Orange and Grapefruit Juices With Strawberry-Mascarpone Cheese and Vermont Maple Syrup V-8, Cranberry and Apple Juice Grilled Sausage Links and Hickory Smoked Bacon Sliced Seasonal Fresh Fruit Assorted Berries Home Fried Red Creamer Potatoes Assorted Cold Cereals Scalloppine of Chicken Whole and Skim Milk Fresh Mozzarella, Spinach, Mushroom and Roasted Tomatoes with Madeira Sauce Roasted Key Lime and Herb Crusted Salmon Selection of Imported and Domestic Cheeses Tomato Basil Relish Bague‡es and Carr’s Crackers Breakfast Bakeries and Bagels Garganelli Pomodoro Sweet Bu‡er, Cream Cheese, Light Cream Cheese, With Aged Reggiano and Fresh Basil Marmalade and Assorted Jams Seafood Salad Chef’s Selection of Tortes and Tarts With Fresh Herbs, Citrus and Olive Oil Warm Mango Bread Pudding with Vanilla Rum Sauce Grilled Vegetables with Aged-Balsamic Vinaigreƒe

Freshly Brewed Regular and Decaffeinated Coffee, Assorted Teas Prepared to Order Farm Fresh Omeleƒes t: Whole Eggs, Egg Whites or Egg Beaters Fresh Spinach, Bu‡on Mushrooms, Broccoli, Tomatoes, Pricing based on 120 minutes of service. Cheddar Cheese, Ham, Peppers and Onions For your convenience, we can include the service (Chef Required) of the following beverages for breakfast, at an additional charge: Assortment of Diet and Regular So€ Drinks Fluffy Scrambled Eggs t Arizona Biltmore Bo„led Water Traditional Eggs Benedict t Poached Eggs with Grilled Canadian Bacon over Crisp English Muffin, Hollandaise Sauce

800.950.0086 arizonabiltmore.com 13 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

THE¬CHARLES¬MHE CARTHUR¬ BRUNCH¬BUFFET

Selection of Chilled Fruit Juices Thick-Cut Cinnamon French Toast Fresh Fruit Compote, Maple Syrup, Whipped Bu‡er Freshly Squeezed Orange and Grapefruit Juices, Hickory Smoked Bacon Cranberry and Apple Juice Grilled Chicken Breast Sliced Seasonal Fresh Fruit Exotic Mushrooms and Cabernet Shallot Sauce Assorted Berries Black Pepper-Crusted Sirloin t Chilled Fruit Smoothies Herb Aioli, Béarnaise and Creamed Horseradish Banana, Strawberry and Lilac-Honey Yogurt Drinks Slow Roasted Bread of Turkey (Chef Required) Cranberry Walnut Jam Assorted Cold Cereals (Chef required) Whole and Skim Milk Northern Halibut Papaya, Tomato Basil Relish Selections of Smoked Fish Steamed Garden Vegetables Smoked Sco‡ish Salmon, Brook Trout, Peppered Mackerel and Dolphin Fish Served with Chopped Egg, Chopped Red Onion, Breakfast Basket and Brick Oven Breads Capers, Sour Cream and Rye Bread Sweet Bu‡er and Assorted Jams Italian Antipasto Display The Pastry Table: Display of Imported and Domestic Cheeses Assorted Tortes Bague‡es and Carr’s Crackers Champagne Sabayon with Seasonal Berries, Lady Fingers Beefsteak Tomato and Braised Endives Selection of French Miniature Pastries Pesto Vinaigre‡e Freshly Brewed Regular and Decaffeinated Coffee, Assorted Teas Penne Pasta, Olives, Tomatoes and Roasted Peppers Garlic Dressing Pricing based on 120 minutes of service. Marinated Asparagus Spears For your convenience, we can include the service Fine Shallots, Lemon Vinaigre‡e of the following beverages for breakfast, at an additional charge: Prepared to Order Omelet’s t: Assortment of Diet and Regular So€ Drinks Whole Eggs, Egg Whites and Egg Beaters Fresh Spinach, Shiitake and Arizona Biltmore Bo„led Water Grilled Portobello Mushrooms, Tomato, Cheeses, Herb Crabmeat, Shrimp, Smoked Salmon, Sour Cream and Caviar (Chef Required)

Traditional Eggs Benedict t Poached Eggs with Canadian Bacon, Crisp English Muffin, Hollandaise Sauce

800.950.0086 arizonabiltmore.com 14 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

BREAKFAST¬PRICING

CONTINENTAL BREAKFAST Bu‡ermilk Biscuits - $8.00 The Continental - $30.00 Scrambled Egg Croissant - $8.00 The Biltmore - $32.00 Assorted Cold Cereals - $5.00 Wrigley - $38.00 Breakfast Quesadillas - $9.00 House Smoked Sco‡ish Salmon - $13.00

PLATED BREAKFAST Additional Fees Catalina - $35.00 *Buffets open over one hour are subject to surcharge. Saguaro - $39.00 $8.00 per person surcharge for buffets less than 25 guests. Chef Fee $200.00 Squaw Peak - $40.00 Paradise Garden - $42.00 BOX BREAKFAST Fitness Box - $25.00 BREAKFAST BUFFET The Early Riser – $27.00 Sunrise Buffet - $45.00 Enhancement - $9.00 Rise & Shine Buffet - $48.00 Desert Sun Buffet - $50.00 BRUNCH BUFFET Painted Desert Buffet - $58.00 Frank Lloyd Wright Brunch Buffet - $74.00 Charles McArthur Brunch Buffet - $80.00 BREAKFAST BUFFET ENHANCEMENTS Omelets - $12.00 Belgian Waffle Station – $10.00 Breakfast Burrito Station - $12.00 Sunshine Fruit Smoothie - $10.00 Griddled Wheat Germ Crunch Pancake Station - $8.00 Cinnamon French Toast - $8.00 Fruit & Yogurt Parfait - $8.00 Southwest Breakfast Wraps - $10.00 Raspberry Blintzes - $8.00 Scrambled Farm Fresh Eggs and Egg Whites -$10.00 Classic Eggs Benedict - $13.00 Steel Cut Oatmeal or Cheese Grits - $8.00

800.950.0086 arizonabiltmore.com 15 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

~ BREAK MENU ~ The Art of Catering

MORNING¬BREAK¬SELECTIONSORNING

SPECIALTYBAKERIES FRESHFRUITSELECTIONS

Warm Cinnamon Honey Pecan Sticky Buns Assortment of Whole Fresh Seasonal Fruits

Fruit and Cheese Filled Danish Individual Fruit Yogurts

Banana Nut, Orange and Cranberry Sweet Breads Sliced Seasonal Fresh Fruit (Chefs Selection of Finest Fruit Available) Assorted Fresh Baked Muffins with Sweet Bu‡er and Preserves Small Serves 25 Flaky Croissants Medium Serves 50 Large Serves 100 New York Style Bagels with Cream Cheese

Cinnamon Swirl Coffee Cake ADDITIONS

Assorted Candy Bars; COOKIESBROWNIES&SWEETS Snickers, Milky Way, Kit Kat, M&M’s, Hershey’s Assorted Freshly Baked Cookies; Individual Bags of Potato Chips Roasted Peanut Bu‡er, White Chocolate Macadamia Nut, Oatmeal Raisin, and Double Chocolate Chip Individual Bags of Pretzels

Chocolate Fudge Brownies Individual Bags of White Cheddar Popcorn

Miniature European Pastries Häagen Daz Ice Cream Bars

Chocolate Covered Strawberries Simply Fruit Bars Frozen Yogurt Bars and Ice Cream Sandwiches

800.950.0086 arizonabiltmore.com 17 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

THEME¬BREAKS

THEICECREAMSTOP SHAKEITDUSTITDIPITBREAK Select your favorite ice cream from our delicious selection; Make Your Way Through Assorted Bakeries, Beignets, Pretzels, Toasted Almond, Donuts, Granola, Strawberry Shortcake Sweet Glazes, Chocolate Éclair and More Cinnamon Sugars, and Chocolates Freshly Brewed Regular and Decaffeinated Coffee Create your own Sweet Masterpiece Assortment of Teas (Pastry Chef Required) Fruit Juices, Smoothies, BILTMORETEATIME Scones, Macaroons Freshly Brewed Regular and Decaffeinated Coffee Miniature European Pastries Assortment of Teas Continental Cookies Fresh Strawberries and Cream Lemon Pound Cake JUMPSTART Banana Walnut Bread Meeting Too Long? Sliced Wedges of Lemon A Combination of Power Drinks and Espresso, Assorted Sugar (White and Dark) Espresso Shots Made to Order “Latin Style” Fresh Sliced Seasonal Fruit and Berries Red Bull, (Diet and Regular) Freshly Brewed Regular and Decaffeinated Coffee Gatorade Drinks Assortment of Teas Chocolate Coffee Beans Candy Novelties THENATURALIST I’m Nuts for this Stuff! ARTICHOKE&SPINACHANDPEPPERED A Hearty Break with Assorted Nuts, HERBQUESODIPS Salted Seeds, Granola Bars, Power Bars Fresh Vegetable Sticks Trail Mix Italian Crostinis Freshly Brewed Regular and Decaffeinated Coffee Crispy Tortilla Chips Assortment of Teas

800.950.0086 arizonabiltmore.com 18 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

THEME¬BREAKS ´ CONTINU EDµ

IWISHEVERYDAYWASSUNDAE! MUFFINMADNESS Especially when you get to Create Your Own Sundae with Get Rejuvenated Without all the Sugar: These Ice Creams and Sorbets: Freshly Baked Fruit Filled Muffins, Savory and Streusel Topped Fresh Brewed Coffee, Frappuccinos and Double Chocolate, Ice Cold Whole and Skim Milk Vanilla Bean, Natural Strawberry, and Berry Sorbet Choice of / Select AWALKDOWNTHEARIZONABILTMOREHISTORY With an Assortment of Fruit and Chocolate Toppings, Treats from the Past and Present Whipped Cream, Toasted Almonds, Walnuts, Maraschino Cherries Enjoy House Made Granola, Our Famous Arizona and Novelty Candy Sprinkles Biltmore Cookies, and Mini Bowman-Biltmore Waldorf Astoria Salads Freshly Brewed Regular and Decaffeinated Coffee Served the Same Way Since 1929 in Petite Apples, Assortment of Teas Fresh Brewed Coffee, Chilled Cider and Ice Cold Whole and Skim Milk

FRUITOPIA EATINGNATURALLY Chill Out! Go Without the Ups and Downs of Sugar and All Natural Frozen Popsicles, Let Your Body Produce Natural Sugar with This Life Style Break Spiced Nuts, Pistachios, Candied Pecans, Fruit Skewers, Frozen Melon Wedges and Grapes Cumin- Smoked Dusted Almonds, Honey-Dusted Peanuts Individual Fruit Juices Vitamin Water and Odwalla Juices

TROPICALFRUITMONGER AFTERNOONSIESTA Cut to Order by our Fruit Monger, the Freshest Fresh Corn Tortilla Chips Tropical Fruits, Berries, Melons and Exotics Grilled Cactus Salsa, Guacamole and Salsa Fresca Sparkling Fruit Waters Fresh Fruit Skewers Fruit Smoothies Freshly Brewed Regular and Decaffeinated Coffee Pricing is based on 30 minutes of service. Assortment of Teas For additional Themed Breaks from Biltmore Destination Services, please contact your Catering or Conference Service Manager.

ASTHECOOKIECRUMBLES For your convenience, we can include the service Wonderful in the Morning, and Be‡er in the A¢ernoon of the following beverages, at an additional charge: Chocolate Chip, Oatmeal Raisin, Roasted Peanut Bu‡er, Assortment of Diet and Regular So€ Drinks White Chocolate Macadamia Nut and Assorted Continental Cookies Arizona Biltmore Bo„led Water Whole Milk, Skim Milk Brewed Regular and Decaffeinated Coffee Assortment of Tea

800.950.0086 arizonabiltmore.com 19 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

BREAK¬PRICING

SPECIALTY BAKERIES ADDITIONS Warm Cinnamon Honey Pecan Sticky Buns - $58.00 per dozen Assorted Candy Bars - $3.50 each Fruit and Cheese Filled Danish - $57.00 per dozen Individual Bags of Potato Chips - $3.50 each Banana Nut, Orange and Cranberry Sweet Breads Individual Bags of Pretzels - $3.50 each - $57.00 per dozen Individual Bags of White Cheddar Popcorn - $3.70 each Assorted Fresh Baked Muffins with Sweet Bu‡er and Preserves - $57.00 per dozen Häagen Dazs Ice Cream Bars - $4.80 each Flaky Croissants - $59.00 per dozen Simply Fruit Bars - $4.60 each New York Style Bagels with Cream Cheese - $66.00 per dozen Frozen Yogurt Bars and Ice Cream Sandwiches - $4.60 each Cinnamon Swirl Coffee Cake - $55.00 per dozen THEME BREAKS

COOKIES BROWNIES & SWEETS The Ice Cream Stop - $18.00 Assorted Freshly Baked Cookies - $56.00 per dozen Biltmore Tea Time – $22.00 Chocolate Fudge Brownies - $56.00 per dozen The Naturalist - $20.00 Miniature European Pastries - $58.00 per dozen Shake It, Dust It, Dip It Break - $22.00 Chocolate Covered Strawberries - $58.00 per dozen Jump Start – $20.00 Artichoke & Spinach and Peppered Herb Queso Dips - $17.00

FRESH FRUIT SELECTIONS I Wish Every Day was Sundae - $20.00 Assortment of Whole Fresh Seasonal Fruits - $3.50 each Fruitopia - $18.00 Individual Fruit Yogurts - $5.00 each Tropical Fruit Monger - $20.00 Sliced Seasonal Fresh: As the Cookie Crumbles - $19.00 Small Serves 25 - $200.00 Muffin Madness - $19.00 Medium Serves 50 - $325.00 A Walk Down Arizona Biltmore History - $20.00 Large Serves 100 - $500.00 Eating Naturally - $23.00 A¢ernoon Siesta - $17.00

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~ LUNCH MENU ~ The Art of Catering

PLATED¬LUNCHES

PLATEDLUNCH PLATEDLUNCH Desert Greens Minestrone Soup with Roasted Vegetables and Orzo Pasta With Tomato, Cucumber and Sunflower Seeds My Big Fat Greek Salad Herb Garden Vinaigre‡e Crisp Romaine Leaf, Roasted Chicken, Feta Cheese, Tomato, Seedless Rotisserie SpitFire Chicken Cucumber, Red Onion, Greek Kalamata Olives, Warm Crisp Spinach With Rosemary Balsamic and Olive Oil Phyllo Crouton Spring Vegetable Orzo Lemon-Oregano Dressing Roasted Tomato Artisan Style Rolls Crimini Mushroom Ragout Sweet Bu‡er Key Lime Tart Honey-Laced Baklava with Lemon Sorbet Strawberry Coulis

PLATEDLUNCH PLATEDLUNCH Heirloom Tomato Soup Charred Vidalia Onion Salad With Petite Sourdough Cheddar Grilled Cheese Lolla Rosa, Olive Oil Poached Tomatoes and Grilled Asparagus Cilantro-Achiote Vinaigre‡e Salmon Achiote Salad Warm Pan Seared Salmon, Baby Greens, Spinach, Goat Cheese, Cumin-Garlic Petite Filet and Pumpkin Seed Roasted Shrimp Pistachios and Beets Succotash Potatoes Lemon Olive Vinaigre‡e Wood Roasted Pepper Artisan Style Rolls Bu‡ered Broccoli Sweet Bu‡er Grilled Portabella Mushrooms Buƒerscotch Panna Coƒa, Chocolate Swirl Arizona Lemon Bars With Crisp Wafer Pistachio Praline and Orange Gastrique

PLATEDLUNCH Lolla Rossa and Bibb Leƒuce With Carrot Ribbons, Jicama and Lime Cilantro Vinaigre‡e Orange Chili Mojo Breast of Chicken Yellow Rice Sweet Plantains, Pencil Beans Roasted Pearl Tomatoes Mexican Tres Leches Roasted Meringue

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PLATED¬LUNCHES ´ CONTINU EDµ

PLATEDLUNCH PLATEDLUNCH€ (maximum 50 guests) Mezzaluna Salad Chopped Italian Greens, Gorgonzola, Cucumber, Cumin Stewed Black Bean Soup Olives, Tomatoes, Garbanzo Beans, Chicken, Sour Cream, Cilantro, Pico de Gallo White Beans and Small Herbed Croutons The Biltmore Cobb Salad Tuscan Balsamic Vinaigre‡e Crisp Green Chopped Salad with Roast Turkey Open Faced Scaloppine of Chicken Avocado, Tomato, Eggs, Bleu Cheese, Crumbled Bacon, Black Beans, Fresh Mozzarella, Mushroom, Basil, Wood Roasted Hearts of Palm and Roasted Rosemary, Olive Oil Potatoes Tomato, Madeira Sauce Choice of Herb Vinaigre‡e or Ranch Dressing Garlic Whipped Potatoes (Tossed or Un-Tossed available) Seasonal Vegetables Artisan Style Rolls Sweet Bu‡er Bailey’s Tiramisu “Classico” With Chocolate Espresso Cup, Chocolate Dusting Morello Cherry Torte Fresh Cherries Inside and Out

PLATEDLUNCH Grilled Asparagus Salad PLATEDLUNCH‚ With Candy Apple Beets and Goat Cheese Sunburst Orange and Jicama Salad Cider Vinaigre‡e Hearts of Romaine, Sun Ripe Tomatoes, Cilantro Lime Vinaigre‡e Roasted Lime and Herb Crusted Halibut With Tomato-Basil Relish Sonoran Spiced Flat Iron Steak t Smashed Vanilla Rum Sweet Potatoes House Smoked Potatoes Flame Grilled Vegetables Petite Pumpkin Squash, Overnight Tomatoes Chocolate Dipped Banana Cream Profiteroles Barolo Wine Reduction Schnepf Farms Peach Cobbler Honey Lavender Gelato, Crispy Wafer Crunch PLATEDLUNCH­

California Rolls All Plated Lunches Served with Iced Tea, Freshly Brewed Pink Ginger, Soy Sauce, Hot Wasabi Regular and Decaffeinated Coffee and Hot Tea Hibachi Grilled Orange Glazed Chicken and Shrimp Pot Stickers Steamed Scallion White Rice Sesame Scented Broccoli Crisp Carrots and Shiitake Mushrooms Coconut Crème Brûlée Warm Caramelized Pineapple

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LUNCH¬BUFFET

THECLARKGABLEDELI NUEVOLATINO Home Made Matzo Ball Soup Cumin and Bean Posole Shredded Cabbage, Spicy Peppers and Roasted Hominy Baby Iceberg Leƒuce, Sliced Beefsteak Tomatoes, Sweet Onions Chunky Bleu Cheese and Italian Vinaigre‡e Desert Greens Pickles and Sours With Avocado, Tomato and Toasted Pumpkin Seeds Ruby Red Grapefruit Vinaigre‡e Elbow Macaroni Salad Pineapple Mojo Roasted Snapper Creamy Cabbage Slaw With Avocado, Serrano Pepper, Tomato Relish New York Potato Salad Hot Cuban Turkey Mojo Press White Albacore Tuna Salad A Classic with Slow Roasted Turkey and Swiss Italian Hero Cheese on Spanish Wheat Bread Salami, Capicola, Mortadella and Provolone Chimuchurri Skirt Steak t Griddled Reuben on Thick Cut Marble Rye Black Bean-Chard Corn Relish With Thousand Island Dressing (Chef Required) Oven Roasted “Hand Carved” Turkey Crispy Plantain Chips With Cranberry and Mayonnaise With a Tomato, Lime and Garlic Salsa Grilled Hebrew National Hot Dogs Hand Cut Fruit Selection Sauerkraut and Box Cut Beans Coco Cabana New York Cheesecake A Light Coconut Rice Pudding Vanilla Rice Pudding, Brooklyn “Black and White” Cookies Caramel Flan and Levy’s Coconut Macaroons Mocha Chocolate Mousse Espresso Cups

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LUNCH¬BUFFET ´ CONTINU EDµ

NOWTHAT’SITALIAN MARILYN’SSANDWICHSHOPPE Zuppa Alla Minestrone Beef Mushroom Barley Soup Classic Caesar Salad A Field of Greens (Chef Required) Bleu Cheese, Ranch and Balsamic Dressings Caprese Salad Basil, Roasted Garlic, Ten Vegetable Peneƒe Salad Sliced Tomatoes Creamy “Jersey” Cabbage Salad Buffalo Mozzarella, Red Onions And Lucini Olive Oil Potato Salad Warm Panino Pollo-Grilled Chicken Deviled Egg Salad Fresh Mozzarella and Pesto on Herb Baked Bread Albacore Tuna Salad Chef Slices to Order Tarragon Chicken Salad Brick Oven Assorted Gourmet Pizzas Artisan Style Pre-Made Sandwiches (Please Select Two) Of Selected Cold Meats and Cheeses Roasted Peppers, Caramelized Onion and Fresh Mozzarella Peppered Roast Beef, Roast Turkey Italian Sausage, Pepperoni, Roma Tomato Smokehouse Ham, Genoa Salami, Cheddar and Swiss Cheeses Mozzarella and Fresh Rico‡a Assorted Breads and Rolls Mayonnaise, Horseradish and Imported Mustards Meatball, Fresh Rico‡a and Basil Sliced Fresh Fruits Four Cheese: Mozzarella, Fontina, Gruyere and Parmesan Decorated with Seasonal Berries Spinach, Feta Cheese, Black Olives and Tomatoes Key Lime Pie Penne Pasta with Spinach and Wild Mushrooms Mini Brownies, Blondies and Cookies Tossed in a Light Whole Grain Mustard and Sun-Dried Tomato Cream Sauce Marinated Italian Olives and Aged Parmesan Italian Breads and Rolls Sweet Bu‡er Fruita Fresca – Spring Fruit Salad

Chocolate Cannoli Assorted Bisco‡i, Bacci, Italian Traditional Cheesecake 

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LUNCH¬BUFFET ´ CONTINU EDµ

ORGANICTRENDS THEMESAGRANDE Sunizona Farmed Greens Cumin Creamy Potato Egg Salad All Organic, Cut and Snipped to Order Crisp Arizona Greens Assorted Toppings, Dressings, Croutons and Cracker Flats Tomatoes and Sherry Vinaigre‡e Marinated Wood Fired Olives Blistered Asparagus with Local Feta Cheese Rosemary and Extra Virgin Olive Oil And Queen Creek Olive Oil Prickly Prawn Salad with a Spiced Sunshine Fruit Relish Cured Manchego Cheese Lemon Peel, Black Pepper and Peppadews AZB Cobb Wrap With Shaved Country Turkey Grilled Red Peppers with Imported White Anchovies Dijon Lavender Roasted Breast of Chicken Roasted Sweet Potatoes Citrus Glazed Mahi-Mahi with Indian River Orange, Cran Raisins, Almond and Apple Shallot and Thyme Roasted Fingerling Potatoes Thyme Roasted Potatoes Crisp Pencil Beans Slivered Garlic, Sea Salt and Herbs Fresh Baked Assorted Rolls Chilled Vegetable Salad Sweet Bu‡er Summer Tomatoes and Fresh Snipped Basil Sun Soaked Fruits, Melons and Berries Honey Pommery Brushed Organic Chicken Breast Local Grown Lemon Bars & Marble Fudge Brownies Roasted Corn and Black Bean Fresca Orange BBQ Glazed Tuna Burger Crisp Vegetable Slaw Sweet Buƒered Cornbread, Country Drop Biscuits Sun Cut Watermelon Salad Sumac White Balsamic Desserts Fruit…Fruit…and More Fruit! Fresh Berries, Fruits, Tarts, Pies Brûlées and of Course, A Touch of Chocolate

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LUNCH¬BUFFET ´ CONTINU EDµ

THEBILTMORESOUPANDSALAD THELOWCOUNTRYBARBEQUE Black Bean Soup Field Greens With Crisp Tortilla Strips New Mexico Green Tomatoes, Candied Pecans and Café Chicken Noodle Soup Crumbled Bleu Cheese Honeysuckle Carrot Raisin Salad Warm Texas Grilled Flank Steak Salad t Crisp Romaine, Fried Cowboy Tobacco Onions, Crumbled Bleu Yellow Skin Egg Potato Salad Cheese, Bacon, Tomato and Avocado Pork Crackling and Spring Onion Bleu Cheese Bu‡ermilk Dressing Salt and Pepper Vinegar Marinated Crispy Cole Slaw Southwest Vegetarian Ranch Salad Mason Jars of Pickles, Sours Spicy Green Cucumbers, Egg, Tomato, Chickpeas, Roast Corn, Red Cut Pickles, Sweet Pickled Corn Relish and Olives Onion and Black Beans Barbeque Boneless Chicken Clementine Vinaigre‡e House Smoked Then Pulled Pork Sliders Tandoori Charred Chicken Salad with Caramelized Onion on a Cheddar Cheese Roll Shaved Iceberg Le‡uce, Cucumber, Tomato, Apple, Crisp Papadum Croutons, Yellow Coconut Vinaigre‡e Blackened Snapper Sandwich (All Salads Tossed to Order, Chef Required) Orange Caper Aioli Fresh Baked Assorted Rolls String Bean with Caramelized Onions Sweet Bu‡er Creamed Corn Casserole Desserts Sweet Bu‡ered Cornbread and Country Drop Biscuits Wildberry Sorbet Desserts Miniature Key Lime Tarts Sun Cut Watermelon Dark Chocolate Dipped Macaroons Old Fashion Apple Pie Chocolate Bourbon Pecan Pie Warm Crusty Schnepf Farms Peach Cobbler Moonshine Vanilla Cinnamon Cream

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LUNCH¬BUFFET ´ CONTINU EDµ

SONORANCUISINE THEALL„AMERICANPICNIC Prickly Pear Iced Tea Watermelon Wedges Gazpacho Soup Buƒermilk and Onion Coleslaw Tri-Color Corn Strips and Jalapeno Corn Relish Potato Chips with Sour Cream and Onion Dip Jicama, Cilantro and Cucumber Escabeche Celery and Carrot Sticks with Dill Ranch Dressing Grilled Pineapple Slaw Traditional Macaroni Salad with Smoked Paprika Vinaigre‡e Crispy Fried Chicken Southwestern Caesar Salad Grilled Angus Burgers t Chili Spiced Croutons and Cumin-Anchovy Dressing Beer Basted Hebrew National Hot Dogs Beef t and Chicken Fajitas Condiment Station: Flour and Wheat Tortillas, Guacamole, Sour Cream, Sport Peppers, Sauerkraut, Diced Onions, Dill Pickles, Salsa, Cheddar Cheese and Tomatoes Sliced Tomato, Sliced Onion, Shredded Le‡uce Cheese Enchiladas Dijon and French Mustards, Mayonnaise, Sweet Pickle Relish Ancho Chile Sauce Sliced Swiss, Cheddar and Muenster Cheese Assorted Hot Dog and Hamburger Buns Sweet Bell Pepper Rice Black Beans with Espazote and Ranchero Cheese Jalapeno Cornbread Whipped Honey Bu‡er Desserts Warm Wild Berry Empanadas Desserts Cinnamon Buneulos Lemon Bars Mini Caramel Flan with Berries Chocolate Peanut Bu‡er Tarts Key Lime Tartlets Warm Cinnamon Bread Pudding  Vanilla Sauce

All Lunch Buffets are Served with Freshly Brewed Regular and Decaffeinated Coffee and Hot Tea Pricing is based on 60 minutes of service. For your convenience, we can include the service of the following beverages for lunch, at additional charge: A s so r t m e n t o f D i e t a n d Re g u l a r So € D r i n k s Arizona Biltmore Bo„led Water

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LUNCH¬BUFFET ´ CONTINU EDµ

BILTMORESPALUNCHEON THESPABENTOBOX Caloric Counts Available upon Request ’Maximum 30 guests) Zero Trans Fat Menu) Lemon Grass Soup Carrot Ginger Bisque With Miso Shrimp, Chestnuts and Ginger Carrot Strings Couscous Salad Lily Grass Tied Bento Box Cucumber, Tomato and Virgin Olive Oil Watermelon Basil Elixir (Shooter) Peppered Flaked Ahi Salad Red Chili and Papaya Grilled Breast of Chicken Marinated Vegetables, Crumbled Feta and Aged Balsamic Soba Noodle Salad with Toasted Tiny Seeds Baby Green Salad Lemon Scented Broccoli Crisp Julienne Vegetables and Oven Dried Tomato Vinaigre‡e Edamame and Cashew Salad Grilled Turkey Scaloppini with Oregano and Lime Cranberry Ginger Rice Cake With Fresh Berries Wild Rice Pilaf Multigrain Pilaf with Dried Apricots and Sun-Soaked Cherries All Lunch Buffets are Served with Freshly Brewed Regular and Decaffeinated Coffee and Hot Tea Seared Salmon Filets With Cilantro-Pesto Broth Pricing is based on 60 minutes of service. Steamed Asparagus, Roasted Peppers and Sweet Carrots For your convenience, we can include the service of the following beverages for lunch, at additional charge: Desserts A s so r t m e n t o f D i e t a n d Re g u l a r So € D r i n k s Hand Cubed Fruit Arizona Biltmore Bo„led Water Homemade Granola Bars Strawberry Angel Food Gratin

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BOXED¬LUNCHES

All Boxed Lunches to Include: Box Lunch Upgrades (Substitute Any of the Following To Your Box Lunch) Sugar Cookie Arizona Biltmore Orange Savory Sides Potato Chips (Substitute for Your Potato Chips) Appropriate Condiments and Disposable Utensils Biltmore House Made Granola AZB Spicy Corn Tortilla Chips SALADS (Choice of One Salad for all Boxed Lunches) Sun Baked Chips Tortellini Salad All Natural Organic Chips Red Potato Egg Salad Salty Sunflower Seeds (Shelled) Marinated Vegetable Salad Sun Cran Raisins – Trail Mix

SANDWICHES (Choice of Two) Sweet Sides (Substitute for Your Sugar Cookie) Prosciu‡o, Soprasseta, Fresh Mozzarella, Olive Tapenade on Crisp Ciaba‡a Cashew Rice Crispy Bar

Rare Roast Beef t with Jalapeno Cheese, Pesto Aioli AZB Famous Cookie and Sun Ripened Tomato on a French Roll Triple Chocolate Chunk, Cinnamon Apple Raisin, Cilantro Marinated Breast of Chicken, Smoked Smooth & Creamy Peanut Bu‡er Gouda and Ancho Onion Jam on Whole Wheat Ciaba‡a Lemon Bars Balsamic Portabella, Roasted Tomato, Garlicky Hummus Cheesecake Bars on Whole Wheat Tortilla

Honey Shaved Turkey and Swiss with Stone Ground For your convenience, we can include the service Mustard on Whole Wheat Chapa‡i Bread of the following beverages for lunch, at an additional charge: Assortment of Diet and Regular So€ Drinks Arizona Biltmore Bo„led Water

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LUNCH¬PRICING

PLATED LUNCHES LUNCH BUFFET Rotisserie SpitFire Chicken - $43.00 The Clark Gable Deli - $50.00 Petite Filet and Pumpkin Seed Roasted Shrimp - $57.00 Nuevo Latino - $54.00 Orange Chili Mojo Chicken Breast - $45.00 Now that’s Italian - $50.00 My Big Fat Greek Salad - $42.00 Marilyn’s Sandwich Shoppe - $46.00 Salmon Achiote Salad - $47.00 Organic Trends - $56.00 Scaloppine of Chicken - $45.00 The Mesa Grande - $46.00 Roasted Lime and Herb Crusted Halibut - $48.00 The Biltmore Soup and Salad - $47.00 Glazed Chicken and Shrimp Pot Stickers - $51.00 The Low Country Barbeque - $49.00 The Biltmore Cobb Salad - $42.00 Sonoran Cuisine – $47.00 Sonoran Spiced Flat Iron Steak - $49.00 The All-American Picnic - $50.00 Biltmore Spa Luncheon - $51.00 The Spa Bento Box - $47.00

BOXED LUNCHES All boxes lunches are $33.00 Boxed lunch upgrades - $1.50 per upgrade

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~ RECEPTION MENU ~ The Art of Catering

RECEPTIONS

CAMELBACKRECEPTION Carving Station (Chef Required) Butler Passed Hors d’Oeuvres (3 Pieces Per Person) Whole Roasted Tom Turkey Tuscan Vegetable Spiedini Multi-Grain and Silver Dollar Rolls Skewered with Fresh Mozzarella, Roasted Pepper Dijon Mustard, Pesto Mayonnaise and Tortellini and Basil Cranberry Relish Miniature Beef Wellington Prime Rib of Beef t Portobello and Herb Mushroom Popover With a Chimichurri Sauce and Sweet Onion Roll

Traditional Antipasto Display Pricing is based on 90 minutes of service. Selection of Italian Cheeses and Marketplace Meats: All Reception Packages Must be Purchased Based on Full A„endance. Soprasseta Hard Salami, Coppa Ham, Parmesan Reggiano and Herbed Bocconcini with Marinated Grilled Vegetables, Artichoke Hearts and Nicoise Olives served with Tomato and Basil Focaccia Bread Sticks and Sourdough Boules

Caesar Salad Station With Parmesan Reggiano, Stone Baked Croutons and Cracked Black Pepper With Grilled Chicken or Shrimp

Italian Pasta Station (Your Selection of Two Pastas and Two Sauces) Arizona Biltmore Pasta Selection Pastas: Cheese Filled Tortellini, Rigatoni, Cavatelli Sauces: Alfredo, Bolognese, Genovese, Virgin Basil Pesto, Smoked Tomato-Vodka Crusty Italian Garlic Cracker Flats, Olive Topped Focaccia Served with Creamery Bu‡er and Extra Virgin Olive Oil

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RECEPTIONS ´ CONTINU EDµ

FOURPEAKSRECEPTION Fajita Station Butler Passed Hors d’Oeuvres Corona Marinated Skirt Steak, Chicken Breast and (5 Pieces Per Person) Lime-Marinated Shrimp Waldorf=Astoria Apple Salad Sautéed to Order with Onions, Bell Peppers, Spiced Pecan Honey and Petite Grapes Tomatoes and Sonoran Spices Salami Picks Served on So¢ Flour Tortillas with Refried Beans, With Aged Provolone, Imported Soprasseta, Olive Oil and Olives Shredded Le‡uce,Guacamole, Sour Cream and Salsa (Chef Required) Smoked Day Boat Scallop With Cucumber Cilantro Salsa Chili Seared Shrimp Queso Fundido On Pumpkin Bread with Jalapeno Jelly Chorizo, Poblanos, Fresh Salsa and Guacamole Served with Fresh Corn Tortilla Chips Dungeness Crab Cakes, Balsamic-Dijon Remoulade

Gourmet Pizzeria Iced Seafood Station Assorted Flavored Pizzas Topped with Gourmet (4 Pieces Per Person) Toppings on Our Thin Italian Crust: All Seafood Selections Served with Brandied Cocktail Sauce Proscui‡o, Smoked Mozzarella and Nicoise Olives Citrus Sections, Horseradish and Crackers Four Cheese with Pepperoni and Sausage Chilled Jumbo Shrimp Roasted Portobello, Gorgonzola and Caramelized Onions Jumbo Snow Crab Claws Chilled Maine Lobster Medallions Chars Caria Station From the Skewers to Your Plate: Hand-Carved Charred Beef Filet t, Garlic Sausage, and Wood Roasted Chicken with a Variety of Dips Chimmichurri, Cilantro Pesto, Mole, Mango Salsa Pico De Gallo and Sauce Verte

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COLD¬HORS¬D’OEUVRES

SUPERIOR PREMIUM Chinese Chicken Salad Beluga Caviar Cigars with Red Onion Crème Fraiche Summer Roll, Orange Chili Sauce B-L-C, Crisp Bacon, Le‡uce and Lump Crab Meat Tuscan Vegetable Spiedini With Tortellini and Basil Pesto on a Cheddar Profiterole Skewered with Fresh Mozzarella, Roasted Pepper Hand-Cut Tuna Tartare With Sesame Flat Bread, Ginger-Scallion Aioli Mediterranean Tomato Pita Crisp Smoked Salmon Rose‡e, Red Onion and Caper Topped with Lemon Hummus Cream Cheese on Black Bread Spicy “Virgin Mary” Shooters Nigiri Sushi With Wasabi Soy Dip and Pickled Ginger With Sea Salt and Celery Cold Water Lobster Escabeche Chipotle Deviled Egg With Lemon and Tarragon With Cooked Celery and Basil Aioli Smoked Day Boat Scallop with Cucumber Cilantro Salsa Basil Infused Aged Brie Tart With Fresh Strawberries California Sushi Roll with Crab With Cucumber and Wasabi

DELUXE Raspberry Lacquered Smoked Duck Breast With Honey Pecan Chutney Hawaiian Seared Tuna On Japanese Pickled Cucumbers and Wasabi Cream Chili Spiced Tenderloin of Beef and Tiger Prawn On a French Bague‡e Aged English Stilton Cheese With Local Figs and Aged Balsamic Waldorf=Astoria Apple Salad Spiced Pecan Honey and Petite Grapes Carpaccio of Beef Caesar Bites With Capers, Extra Virgin Olive Oil Salami Picks with Aged Provolone, Imported Soprassata, Olive Oil and Olives Petite Cuban Panini Roasted Pork, Swiss, Pickles and Mustard

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HOT¬HORS¬D’OEUVRES

SUPERIOR PREMIUM Chimichurri Chicken Chilito Skewered with Roasted Peppers Chili Seared Shrimp On Pumpkin Bread with Jalapeno Jelly Spinach and Feta Spanikopita Crisp Crab Fingers Wild Mushroom Tart With Grand Marnier Orange Chinese Chicken Taquitos With Orange Chili Sauce Cocktail Filet Mignon With Horseradish-Roquefort Pastia Rellenos With Charred Tomato Dipping Sauce Crust Spiny Lobster Cobbler Green Chile Mashed Potato Croque‡es “Sugar Dropped” Scallops and Crisp Bacon Skewers Crisp Phyllo Wrapped Asparagus Manchego Tart Dungeness Crab Cakes, Balsamic-Dijon Remoulade Teeny-Tiny Cheeseburgers Habanero and Honey Glazed Lamb Chop With Sweet Corn-Pepper Relish Black Bean and Pepper Jack Tartlet Tempura Shrimp With Cumin Lime Remoulade

DELUXE Achiote Chicken Stick With AZB Orange Glaze Roasted Tomato Brusche‡a With Olive Tapenade and Monterey Jack Miniature Beef Wellington Charred Chorizo and Manchego Empanadas Beef Tenderloin and Manchego Empanadas Cumin Lime Crème Fraiche Portobello and Herb Mushroom Popover Vegetable Samosa With Curry Coconut Sauce

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RECEPTION¬ENHANCEMENTS

HARVEST OF SEASONAL FRUIT AND BERRIES DRY SNACKS The Chef’s Selection of the Finest Available Fruits (Serves 25 people) Honey Roasted Peanuts DELUXE CRUDITÉS DISPLAY Pretzels, Potato Chips of Cheddar Goldfish Crackers Chef’s Seasonal Vegetables to include Carrot, Celery, Display of Fresh Corn Tortilla Chips Broccoli, Red Radishes, Cucumber and more With Salsa and Guacamole (Choice of Two Dips) Deluxe Mixed Nuts Cool Ranch, Gorgonzola Blue Cheese, Traditional Hummus or Cilantro Roasted Red Pepper Bleu Cheese Dip and Herbed Boursin Dips Display of Carr’s Table Water Crackers and Vegetable Sticks

SELECTION OF IMPORTED AND DOMESTIC CHEESES Ke‡led Popcorn Decorated with Fresh Grapes, French Bread and English Crackers Terra Vegetable Chips

QUESO FUNDIDO Chorizo, Poblanos, Fresh Salsa and Guacamole Served with Fresh Corn Tortilla Chips

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RECEPTION¬STATION/CULINARY¬ACTION¬ STATION¬ENHANCEMENTS

ICED SEAFOOD STATION SPANISH TAPAS STATION (Based on 4 Pieces Per Person) Marinated Asparagus with Prosciu‡o (All Seafood Selections Served with Brandied Cocktail Sauce Chorizo Sausage with Roasted Peppers and Almonds Citrus Sections, Horseradish and Crackers) Grilled Shrimp with Orange and Fennel Salad Chilled Jumbo Shrimp Artichokes, Cherry Tomatoes, and Manchego Cheese Jumbo Snow Crab Claws Olives, Spanish Brusche‡a, Virgin Olive Oil and Aged Balsamic Freshly Shucked Diver Oysters Freshly Shucked Li‡le Neck Clams ICHIBAN WOK AND TEMPURA STATION Chilled Maine Lobster Medallions (Select Two) Szechuan Beef with Snow Peas, Sprouts and Ginger Oyster Sauce TRADITIONAL ANTIPASTO DISPLAY Cashew Chicken with Oriental Vegetables and Garlic Cilantro Sauce Selection of Italian Cheeses and Marketplace Meats Ten Vegetable Stir-Fry Soprasseta, Hard Salami, Coppa Ham, Parmesan Reggiano Popcorn Shrimp with Water Chestnuts and Scallions and Herbed Bocconcini with Marinated Grilled Vegetables Jumbo Garlic Shrimp Tempura Artichoke Hearts and Nicoise Olives Served with Tomato and Basil (Served in Bamboo Baskets) Focaccia, Bread Sticks and Sourdough Boules

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RECEPTION¬STATION/CULINARY¬ACTION¬ STATION¬ENHANCEMENTS ´ CONTINU EDµ

GOURMET GRILLED CHEESE SANDWICH STATION RECEPTION SPECIALTY Bite-Size Upscale Crisp Sandwiches Griddled To Order: The Noodle Box (Select Two) (Selection Two Noodles or Rice and Two Toppings) Goat Cheese, Bacon, Roast Tomato, Arugula on Wheat Rounds Noodles and Rice: Jalapeno Jack Cheese on Pumpkin Flat Bread Japanese Udon Noodles Peppered Boursin and Havarti on Pumpernickel Buckwheat Soba All-American Cheese on White Bread with Tender Bacon Vietnamese Rice Noodle (Chef Required) Chinese Fried Rice

MAC AND ALL THAT CHEESE STATION Toppings: (Prepared to Order) Pad Thai: Tofu, Bean Sprouts, Egg, Basil and Peanuts In a Classic Style Sweet Sauce (Select Two) Lobster – Sweet Peas, Fennel and Gorgonzola Shanghai: Chicken, Shiitake, Bamboo Shoots and Scallions in an Oyster Sauce Short Ribs – Wild Mushroom, Truffle and White Cheddar Kung Pao: Shrimp, Carrots, Sweet Pepper Cumin Barbequed Chicken – Scallions in a Spicy Brown Sauce Mascarpone Potato and Sweet Corn Bangkok: Seasoned Beef, Broccoli, Mushrooms and Very Wild Mushroom - White Cheddar, Onions in a Mild Ginger-Garlic Sauce Basil and Oven Dried Tomatoes Wok Fried to Order (Chef Required) Served in Small Chinese Take-Out Boxes with Chopsticks (Chef Required)

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RECEPTION¬STATION/CULINARY¬ACTION¬ STATION¬ENHANCEMENTS ´ CONTINU EDµ

TUSCAN RISOTTO STATION SEDONA HOT ROCK (SelectTwo) Achiote Salmon, Herbed Sea Scallops and Rosemary Lamb Chops Sweet Water Shrimp and Spinach Riso‡o Seared on Hot Slabs of Marble and Served with Tarragon-Saffron Aioli Mint and Cactus Chutney, Artichoke Tapenade and Herb Crostinis Asparagus and Portabella Riso‡o Chicken and Basil Pesto Riso‡o FAJITA STATION Black Pepper and Parmesan Reggiano Riso‡o (3 Pieces Per Person) Corona Marinated Skirt Steak and Chicken Breast STUFFED MUSHROOM BAR Sautéed to Order with Onions, Bell Peppers, Warm Large Mushroom Caps Sautéed with White Wine and Fresh Tomatoes and Sonoran Spices Herbs to Order Served on So¢ Flour Tortillas with Refried Beans, Topped with Creamed Spinach, Escargot with Garlic Herb Bu‡er, Wild Shredded Le‡uce, Guacamole, Sour Cream and Salsa Mushroom-Sausage and Seafood au Gratin (Chef Required) Add Lime-Marinated Shrimp at an additional cost

DUNGENESS SWEET WATER CRAB CAKE STATION GOURMET PIZZERIA Jumbo Lump Crab Cakes Sautéed to Order in Fresh Sweet Bu‡er Assorted Flavored Pizzas Topped with Gourmet Accompanied by Old Bay Remoulade Sauce, Dijon Horseradish Dip Toppings on our Thin Italian Crust Golden Corn Pepper Relish and Citrus Segments Prosciu‡o, Smoked Mozzarella and Nicoise Olives (Chef Required) Four Cheese with Pepperoni and Sausage Roasted Portobello, Gorgonzola and Caramelized Onions

800.950.0086 arizonabiltmore.com 40 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

RECEPTION¬STATION/CULINARY¬ACTION¬ STATION¬ENHANCEMENTS ´ CONTINU EDµ

CHINESE DIM SUM BAR Whole Roasted Tom Turkey (Select Four) Multi-Grain and Silver Dollar Rolls Dijon Mustard, Pesto Mayonnaise and Cranberry Relish Seafood: Shrimp Ha Gow, Shrimp or Vegetable Egg Roll (Serves 40) Meat: Chicken Shumai, BBQ Pork Bun, Pork Pot Sticker or Beef Satay Vegetarian: Vegetable Pot Sticker or Vegetable Spring Roll Aged Hickory Smoked Sirloin of Beef t With Blueberry Port Wine Sauce and Petite Rolls All Dim Sum Served with Shoyu, Hoisin Sauce and Dragon Sauce in (Serves 50) Bamboo Baskets with Chopsticks

Desert Turkey Breast JAPANESE SUSHI BAR Marinated Breast with Mojave Mojo and Sunflower Cranberry Rolls (4 Pieces per Person) (Serves 20) Nigiri Sushi Tuna, Salmon, White Fish, Shrimp, Salmon or Tako Chili Rubbed Pork Steamship Jalapeno Corn Bread Muffins and Hand Cut Bu‡ermilk Biscuits Maki Sushi (Serves 40) Varieties of Rolled Sushi Sashimi Prime Rib of Beef t Selection of the Finest Sashimi Grade Fish With a Chimichurri Sauce and Sweet Onion Roll (Minimum Order 25 Pieces per Item) (Serves 30) All Displays Served with Soy Sauce, Wasabi Mustard, Pickled Ginger and Chopsticks Portobello and Oven Roasted Vegetable Strudel (Sushi Chef Available upon Request With Fresh Italian Mozzarella and Roma Tomato-Sweet Basil Coulis to Prepare Sushi to Order) (Serves 15) (Chef required for each Carving Board item) THE CARVING BOARD

Steamship Round of Beef Pricing is based on 90 minutes of service. Assortment of Miniature Split Rolls Stations Must Be Purchased Based on Full A„endance. Creamed Horseradish, Whole Grain Mustard and Mayonnaise (Serves 150) Five Pepper Tenderloin of Beef Assorted Miniature Rolls, Béarnaise and Bordelaise Sauces (Serves 20)

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RECEPTION¬PRICING

Camelback Reception - $75.00 Reception Station/Culinary Action Station Enhancements Four Peaks Reception - $125.00 Iced Seafood Stations - $20.00 per piece Traditional Antipasto Display - $12.00 Hors D’Oeuvres (Hot or Cold) Spanish Tapas Station - $15.00 Superior - $5.50 per piece Ichiban Wok and Tempura Station - $25.00 Deluxe - $6.00 per piece Gourmet Grilled Cheese Sandwich Station - $16.00 Premium - $7.00 per piece Mac and All That Cheese Station - $18.00 The Noodle Box - $20.00 Reception Enhancements Tuscan Riso‡o Station - $22.00 Harvest of Seasonal Fruit and Berries: Stuffed Mushroom Bar - $21.00 Small $200.00, Medium $325.00, Large $500.00 Dungeness Sweet Water Crab Cake Station - $24.00 Deluxe Crudités Display: Small -$175.00, Medium - $300.00, Large - $475.00 Sedona Hot Rock - $26.00 Selection of Imported and Domestic Fajita Station with Chicken and Beef - $25.00 Cheeses: Small-$275.00, Medium -$425.00, Large $800.00 Fajita Station with Chicken, Beef and Shrimp - $37.00 Queso Fundido - $175.00 Gourmet Pizzeria - $19.00 Honey Roasted Peanuts - $95.00 Chinese Dim Sum Bar - $18.00 Pretzels, Potato Chips and Cheddar Goldfish Crackers - $75.00 Japanese Sushi Bar - $25.00 Display of Fresh Corn Tortilla Chips - $95.00

Deluxe Mixed Nuts - $150.00 The Carving Board

Bleu Cheese Dip and Herbed Boursin Dips, Steamship Round of Beef t - $1200.00 Crackers and Vegetable Sticks - $65.00 Five Pepper Tenderloin of Beef t - $450.00 Ke‡led Popcorn - $75.00 Whole Roasted Tom Turkey - $275.00

Aged Hickory Smoked Sirloin of Beef t - $400.00 Desert Turkey Breast - $300.00 Additional Fees Chili Rubbed Pork Steamship - $400 Chef Fee - $200.00 Prime Rib of Beef t - $500 Portobello and Oven Roasted Vegetable Strudel - $150.00

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~ DINNER MENU ~ The Art of Catering

PLATED¬DINNERS

PLATED DINNER ¯ PLATED DINNER ± Ricoƒa Ravioli With Roast Veal, Sage, Truffles, Southwestern Vegetable Risoƒo Artichokes, Lemon and Olive Oil With Cracked Tuscan Olives and Thyme and Vegetable Jus Sun Ripened Tomatoes and Buffalo Mozzarella with Black Pepper Basil Floral Green Salad Oil and Aged Balsamic and Baby Leƒuces With Roasted Beets, Criterion Apples, Peppered Goat Cheese and Sugared Pecans Pan Roasted Pacific Sea Bass with Garlic Basil Shrimp Scampi Spanish Sherry Vinaigre‡e Buƒer White Wine Sauce Herb Roasted Breast of Chicken and Grilled Split Lobster Crisp Riso‡o Cake With a Light Calvados Sauce Sweet English Peas Fresh Spinach Bu‡ered Asparagus Apple Parsnip Potato Puree Milk Chocolate Caramel Torte With Chambord Raspberries Baby Carrots Cappuccino of Semifreddo PLATED DINNER ° With Chocolate Shortbread and Brandy Sauce Garden Tomato Salad With Grilled Red Onions, Fresh Basil and Asiago Cheese PLATED DINNER ² Roasted Shallot and Balsamic Dressing Bu‡er Poached Lobster Ravioli “Gigantoni” Brasserie Spring Chicken With Lobster Chive Essence With Toulouse Red Wine, Wild Mushroom Pan Jus Vintage Tomatoes Bu‡ered Cauliflower Puree with Blistered Asparagus, Frisee and Spicy Rosemary Garlic Potato Planks Greens, Radish Tops and Sprouts Haricots Vert with Applewood Smoked Bacon Roasted Tomato Banyuls Vinaigre‡e Baby Carrots and Root Vegetables Charcoaled Petite Filet of Beef with Caramelized t Shallot Thyme Fond Warm Apple Tart With French Cider Reduction and Split Vanilla Bean Ice Cream Pine Nut-Parsley Crusted Prawns Black and White Truffled Potato Puree Criss Cross Beans Pan Roast Squash and Petite Mushrooms Belgian Chocolate Marquise With Fresh Raspberry, Red Velvet Coulis

All Plated Dinners Served with Freshly Brewed Regular and Decaffeinated Coffee and Assorted Tea.

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PLATED¬DINNERS ´ CONTINU EDµ

PLATED DINNER ³ PLATED DINNER µ Prickly Prawn Cocktail with Radish Sprouts, Jumbo Lump Dungeness Crab Cake with So¢ened Baby Spinach, Charred Corn, Tomato, Basil Relish Shiitake Mushrooms, Endive Meyer Lemon Bu‡er Sweet Vermouth “Cosmo” Vinaigre‡e A Toss of Tender Mache, Red Oak and Lolla Rossa Baby Greens and Marinated Artichoke With a Crumble of Gorgonzola, Sugar and Spiced Walnuts Pencil Fresh “Vert” Beans Port Wine Thyme Vinaigre‡e Black Pepper Reggiano Vinaigre‡e Pepper Studded Filet Mignon Portofino and Sterling Salmon t Barolo Sauce, Teardrop Tomato Bu‡er Breast of Chicken, Petite Filet Mignon and Roasted Shrimp t Garlic Whipped Potatoes Rosemary Jus and Valencia Orange Bu‡er Crisp Baby Greens Vegetable Riso‡o Brown Bu‡er Spaghe‡i Squash Brown Bu‡er Broccolini and Sugar Glazed Carrots De-Constructed Key Lime Pie Semi Sweet Chocolate Demisphere Filled with Caramel Nougat Cream and Roasted Pineapple Coulis Graham Crusted Key Lime Tart With Chocolate Dipped Key Lime Cheesecake and Key Lime Lacquered Fruits PLATED DINNER ´ Hydroponic Bibb and Hand Picked Greens with Honey Pomegranate PLATED DINNER ¶ Brushed Roasted Lobster, Shaved Apple, Asparagus A Taste of the Orient Pomegranate White Balsamic Vinaigre‡e Veggie Rice Paper Roll New York Strip Bistecca t With Lemon, Fire Roasted Garlic and Port Wine Reduction Totsoi Greens with Curled Daikon, Pickled Carrots White Truffle Parmesan Riso‡o Sea Cucumbers Tuscan Root Tuber and Wild Mushrooms Wasabi Soy Drizzle Seared Cipollini Onion Cashew-Dusted Chicken and Orange Glazed Shrimp on Bamboo Olive Oil Broccolini Pineapple Basmati Rice Cake The Lemon Drop Green Tea Steamed Bok Choy Light Lemon Cream with White Chocolate, Fresh Poached Miso Glazed Carrots Fruits and Sweet Lime Drizzle Wok Fried Black Mushrooms Coconut Tapioca Brulee Candied Sugar and Petite Chocolate-Dipped Won Ton Cookies

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PLATED¬DINNERS ´ CONTINU EDµ

PLATED DINNER · PLATED DINNER ¯¯ Rocket Greens Wrapped in Cucumbers En la Mesa Hot-House Tomatoes, Organic Carrot Curls, Shaved Corn Tortillas, Pico de Gallo, Cilantro Spiked Sour Cream, House Fennel and Ruby Red Grapefruit Made Guacamole on the Table Campari Tomato and Basil Vinaigre‡e Prickly Prawn, Ruby Grapefruit and Jicama Salad Pumpkin Seed Pesto Roasted Chicken Sun Ripened Tomato, Lime and Fresh Cilantro Ginger Wilted Spinach Cumin Agave Charred Pork Chop Orange Scented Sweet Potato Puree Sweet Potato Roasted Corn Hash Olive Oil Roasted Thin Beans Grilled Chayote Squash Candied Striped Sugar Beets Cilantro Grilled Tomato Ume Plum Vinaigre‡e and Sake Soy Dip Huitlacoche Mushroom Petite Upside Down Pineapple Cake Cumin Poblano Bu‡er Vanilla Poached Pineapple Cubes and Pink Pineapple Sorbeto Mexican Spicy Chocolate Tort Strawberry Tamale and Tequila Crèma PLATED DINNER ¯¸ Ancho Barbeque Scallops Creamed Corn Riso‡o, Chayote Slaw and Spicy Avocado Salad Limon Cilantro Drizzle

Cracked Pepper and Garlic Studded Buffalo Filet t Arizona Citrus Grilled Prawns Mustard Collard Greens Roasted Tuber Vegetables Cilantro Marinated Tomatoes Chorizo Compound Bu‡er, Tangerine Marmalade Prickly Pear Torta Candied Orange Tuille and Ruby Agave Gastrique

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PLATED¬DINNERS ´ CONTINU EDµ

GOLDSERVICE†PLATEDDINNER Arizona Biltmore Proudly Presents Luxury and Elegance in the Wright Service The Dinner Exceeds it’s name in presentation for our discerning guests: Upon being seated for your event, you will be presented, with personalized printed menus with a selection of Entrees from which you may choose tableside. We invite you to indulge in a piece of history here at the Arizona Biltmore. Please enjoy a luxurious and elegant evening. -Chef Todd Sicolo

TOSTART Sweet Lobster and Porcini Carpaccio Brandy Cream and Truffle Foam

ENTRÉES

Arizona Grown Orange Smoked Duck Breast t Thyme-Shallot Confit, Port Wine, Vidalia Onions, Peppered Goat Cheese and White Frisee Clementine Orange Sherry Vinaigre‡e Minted Mojito Sorbet

Queen Creek Olive Oil and Rosemary Rack of Lamb t Madeira Wine Jus

Filet Mignon of Beef “Straight Up” t Caramelized Shallot Crust, Herb Bu‡er Truffle and Borolo Wine Sauce Buƒer Poached Halibut On Lobster Thermador Potatoes with Champagne Vin Blanc Creamed Potato Leek Puree Brown Sugar Ancho Roasted Acorn Squash Sea Salt Asparagus Basiled Toasted Tomatoes Maple Glazed Petite Carrots

DESSERT Chocolate Soufflé with Grand Marnier Crème Anglaise

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BUFFET¬DINNERS

VALLEYOFTHESUN Estacion Cinco Caramel Flan En La Mesa Fresh Corn Tortilla Chips Warm Mango Empanadas Served with Salsa Fresca and Guacamole Cinnamon Ice Cream and Chili Chocolate Bites Estacion Uno Mint Pistachio Coconut Cake Tortilla Soup Station Grilled Chicken, Monterey Jack Cheese, Tomatoes, Sour Cream, Roasted Chile and Crisp Fried Tortilla Strips Pricing is based on a minimum of 50 guests Buffets based on 90 minutes of service Estacion Dos Tumbleweed Salad Watercress, Frisee, Romaine, Shredded Carrot and Jicama With Jamaica Flow Dressing and Creamy Cilantro Dressing Shrimp Ceviche Mariscos Tostadas Bar Baja Shrimp Tossed with Tomato, Onion, Cucumber and Lime with a Green Cabbage and Black Bean Slaw Served with Tomatillo Vinaigre‡e in Crisp Blue and Red Corn Tortilla Shells Estacion Tres Pork Carnitas Sautéed to Order with Onions, Bell Peppers and Fajita Spices Served on Whole Wheat or Flour Tortilla with Sour Cream Fire Roasted Salsa and Shredded Cheddar Cheese Tres Queso Enchiladas Ancho Chile Sauce (Chef Required) Estacion Cuatro Seared Carne Asada Grilled with Lime and Spices, Shredded Oaxaca Cheese, Roasted Tomatillo and Warm Corn Tortillas (Chef Required) Chicken Mole Negro with Toasted Chiles, Nuts, Spices and Mexican Chocolate Cilantro Lime Rice Cumin Stewed Kidney Beans

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BUFFET¬DINNERS ´ CONTINU EDµ

THEBILTMOREBARBECUE Dessert Jumbo Shrimp on Ice Caramelized Pineapple Upside Down Cake With Brandied Cocktail Sauce and Lemon AZB Best Homemade Pies Blistered Green Bean Salad Apple Streusel, Cherry and Peach Sweet and Sour Cranberries with Shallots Our Famous Limon-Orange Pie Candied Apple Yam ,Walnuts, Figs and Caramelized Onions Chilled Watermelon and Seasonal Fruit Cocktail Boston Bibb Leƒuce Fresh Fruit Torte With Cucumbers, Maytag Bleu Cheese, Crisp Bacon and Red Onion Assorted Freshly Made Cookies, Brownies and Lemon Bars Beefsteak Tomatoes with Basil Leaves Black Pepper and Extra Virgin Olive Oil Freshly Brewed Regular and Decaffeinated Coffee and Assorted Teas Marinated Seafood Salad (Minimum of 75 guests) Tomato and Cilantro-Lime Vinaigre‡e Yellow Jacket Potato Salad Pricing is based on a minimum of 50 guests Buffets based on 90 minutes of service Celery and Spring Onion Sweet and Crisp Slaw Texas Chili Bar Chili Con Carne and Vegetarian Black Bean Chili Sliced Jalapenos, Pepper Jack and Cheddar Cheese, Scallions Diced Onions, Sour Cream, Crispy Tortilla Strips and a Variety of Smokin’ Hot Sauces From the Grill

Charcoaled Garlic-Cracked Pepper Marinated Rib-Eye t Caramelized Sweet Vidalia Onions and Mushrooms Cast Iron Grilled Spare Ribs With Barbecue Sauce “Way Too Long” Honey Roasted Chicken Sticks with Ancho-Ale Barbecue Sauce Grilled Spice Rubbed Salmon With a Sun-Ripened Tomato Orange Relish Champagne Ba‡er Fresh Harvest Vegetables Baked Idaho and Sweet Potatoes With Sour Cream, Crumbled Bacon, Bu‡er and Shredded Cheddar Cheese Baskets of Hearth Baked Breads San Francisco Sourdough, Honey Wheat, Jalapeno Cornbread Served with Creamery Bu‡er (Chef required)

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BUFFET¬DINNERS ´ CONTINU EDµ

OLDFASHIONEDLOBSTERBAKE Dessert New England Clam Chowder Hampton Style Gourmet Cupcakes Bay Scallop Salad Cinnamon and Walnut Carrot Cake With Tiny Tomatoes, Scallions, Peppers and Citrus With Cream Cheese Frosting Pasta Cobb Salad Warm American Apple Brown Beƒy with Vanilla Cream With Cucumbers, Olives, Chickpeas, Cheddar, Carrots Diced Fresh Fruit and Bu‡ermilk Vinaigre‡e Key Lime Pie Red and Gold Tomato Salad With Extra Virgin Chocolate Pecan Cluster Pie Olive Oil and Shaved Parmesan

Mom’s Homemade Coleslaw with Parsley, Pears and Black Pepper Pricing is based on a minimum of 75 guests Nantucket Green Salad Buffets based on 90 minutes of service With Baby Greens, Spinach, Sun-Dried Cranberries Spiced Walnuts, Goat Cheese and Raspberry Vinaigre‡e From the Sea and the Shore Fresh 1-1/4 lb Maine Lobsters (1 Per Person) VIP Cracked and Served with Drawn Bu‡er (Chef Required)

Rosemary Garlic, Black Pepper Roasted Prime Rib of Beef t With a Mushroom Zinfandel Sauce (Chef Required) Biltmore Pepper Pot Saffron Rice with Chorizo Sausage, Chicken Shrimp, Clams and Mussels Pacific Coast Crab Cakes With a Charred Corn-Tomato Relish and Old Bay Remoulade Garlic Roasted Chicken with Natural Pan Jus Apple and Bacon Baked Beans With Roasted Onions, Brown Sugar and Molasses Steamed New Potatoes with Sweet Buƒer, Sea Salt and Dill Chef’s Selection of Hearth Baked Rolls and Buƒer Laced Cornbread Creamery Bu‡er

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BUFFET¬DINNERS ´ CONTINU EDµ

URBANFLATS Entrees Gazpacho Martinis Lemon Roasted Striped Bass Rock Shrimp, Crab or Tomato with Crème Fraiche and Micro Sprouts With a Red Radish Mushroom Salad, Thin Beans and Roasted Tomato Wheel Sushi, Maki and Summer Rolls Scampi Pickled Ginger, Shoyu and Wasabi Garlic Shrimp, Spinach, Cherry Tomato, Extra Virgin Olive Oil, Lemon Black and Blue Tuna Local Grown Green Beans with Shallots and Brown Buƒer Pickled Ginger Wasabi Drizzle Potato Gratin with Green Chiles and Goat Cheese Hearth Baked Display of Rolls, Flat Breads and Focaccia Urban Flats Station With Creamery Bu‡er Warm Tomato Galle‡e, Chopped Greens, Oaxaca Cheese, Crisp Cucumber, Olives and Black Beans Dessert Chargrilled Asparagus with Lemon Zest and Triple Cream Cheesecake Shaved Manchego Cheese Tall Lemon Meringue Tart Tender Bibb Salad Shaved Hearts of Palm, Teardrop Tomatoes, Orange and Basil Orange Poppyseed Brioche Pudding Sherry Vinaigre‡e and Focaccia Croutons Rich Belgian Chocolate Shooters Fire Roasted Imported Olives with Marinated Parmigiano Freshly Sliced Tropical Fruits

Carved Items Pricing is based on a minimum of 75 guests Desert Smoked Beef Bistecca Buffets based on 90 minutes of service New York Strip, Fire Aged Garlic and Port Wine Reduction Churrasco Chicken Charcoal Grilled, Marinated with Olive Oil and Rosemary Chimichurri Dipping Sauce (Chef Required)

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BUFFET¬DINNERS ´ CONTINU EDµ

AHOTNIGHTINMEXICO Desserts Conch Chowder Arroz with Roasted Mango Sofrito and Sun-Dried Tomato Pesto Roasted Pineapple Spiced Cake with Vanilla Glaze Sunburned Spiced Tuna Island Fresh Fruit Display Minted Guava Relish Sugar Drop Ceviche Pricing is based on a minimum of 75 guests Scallops with Crisp Plantains in Shells Buffets based on 90 minutes of service Orange Agave Salad Course Salt and Tequila with Lime Margarita Marinated Hearts of Palm Salad With Sweet Raspberry and Mache Cumin Vinaigre‡e Latin Lechuga Greens, Shaved Onion and Tomato Lemon Herb Vinaigre‡e

Entrees Chipotle Barbecued Swordfish With Caramelized Sweet Plantains and Vanilla Brown Sugar Drizzle Mojito Crab Cake With Roasted Corn and Black Bean Relish Walkerwood Jerk Chicken Yucca with Orange Mojo Banana Sweet Potato Soufflé Tamarind Vegetables Carved Items

Tenderloin of Beef Chimichurri t Spit Fire Pork Loin Brushed with Cane Sugar and Minted Lemon (Chef Required) Sweet Onion Flats Traditional Mexican Bread

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BUFFET¬DINNERS ´ CONTINU EDµ

EASTMEETSWEST Egg Drop Soup (Asian Inspired Menu) Crispy Wonton Strips and Pulled Orange Chicken Wok Fried Chicken and Cashew Sushi, Maki and Nigiri Rolls Steamed Lemon Grass Rice with Scallion Pink Pickled Ginger, Hot Wasabi Habachi Barbequed Red Fish Chili Fried Sea Beans, Chestnuts and Black Mushrooms Salads Char Sue Roast Pork Loin Tatsoi Greens Moo Soo Buns, and Sweet and Spicy Honey Spicy Cashews, Mandarin Oranges and Shredded Cabbage Ginger Steamed Bok Choy Honey Ginger Emulsion Vegetable Fried Rice Marinated Tofu Salad With Edamame, Toasted Seeds, and Candied Ginger Dessert Pickled Pineapple with Vanilla Wonton Cookies Entrees Green Tea Ice Cream Fresh Whole Fruit Hoisin Glazed Ahi Tuna Ginger Tapioca Brulee’s Chili Pepper Dusted, with Sesame Oil Drizzle Asian Vegetable Slaw Pricing is based on a minimum of 75 guests Teriyaki Shrimp and Sweet Chili Sauce Buffets based on 90 minutes of service Assorted Dim Sum, Egg Rolls and Spring Rolls Saki Soy Dip and Orange – Ginger Mae Ploy Asian Noodle Station Lo Mein, Udon and Ramin Noodles Wok’d to Order with Crisp Vegetables, and Your Choice of Teriyaki Chicken, Lemongrass Shrimp or Szechuan Beef. (Chef Required)

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BUFFET¬DINNERS ´ CONTINU EDµ

FROMTHESTREETSOFITALY! Chicken Saltimbocca Prosciu‡o, Fresh Mozzarella and Sweet Basil Fennel Ruby Grapefruit and Basil Salad Marsala Wine Reduction White Balsamic and Extra Virgin Olive Oil Sole Picaƒa Style Celery Caesar Salad Lemon, Capers and White Wine Spicy Dressing, Crisp Croutons, and Cracked Pepper From the Chop Block Bruscheƒa Bar (Chef Required) Broccoli Walnut Olive Bread, Tomato Basil on Garlic Crisp, Roasted Pepper Garlic Olive Oil on Focaccia Square Pepper Prime Rib of Beef Bistecca t Made to order (Chef Required) Roasted Garlic Bulbs, Artisan Rolls and Pesto Drizzle Cured Meats and Cheese Alfredo Confe‡i Orzo With Wood Roasted Olives, Marinated Artichokes Bu‡ered Broccolini and Garden Vegetables Garlic Knobs, Bread and Crusted Italian Twirl Bread Made to Order (Chef Required) Dessert Tiramisu Martini’s

Italian Pasta Station Mini Chocolate Eclairs (Your Selection of Two Pastas and Two Sauces) Sambuca Pound Cakes with Coffee Cream Pastas: Tortellini (cheese filled), Rigatoni, Cavatelli (squiggles) Chocolate Espresso Biscoƒi Sauces: Alfredo, Bolognese, Genovese, Virgin Basil Pesto, Smoked Tomato-Vodka Pricing is based on a minimum of 75 guests Crusty Italian Garlic Cracker Flats, Olive Topped Focaccia Buffets based on 90 minutes of service Served with Creamery Bu‡er and Extra Virgin Olive Oil A Perfect Compliment to Your Italian Pasta Station (Chef Required)

From the Oven

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BUFFET¬DINNERS ´ CONTINU EDµ

SUPERSTITION Tuscan Risoƒo Station Butler Passed Hors d’Oeuvres (Your Selection of Two Riso„os:) (5 Pieces Per Person) Sweet Water Shrimp and Spinach Riso‡o Petite Cuban Panini Asparagus and Portabella Riso‡o Roasted Pork, Swiss, Pickles and Mustard Chicken and Basil Pesto Riso‡o Roasted Tomato Bruscheƒa Black Pepper and Parmesan Reggiano Riso‡o With Olive Tapenade and Monterey Jack

Spanish Tapas Station Arizona Orange Towers Selection of Small Ethnic Dishes to Include: Fresh Cut Strawberries, Sea Salt Caramel Drizzle Marinated Asparagus with Prosciu‡o Milk Chocolate Cheese Cake Bars Grilled Shrimp with Orange and Fennel Salad Key Lime Sugar Cookies Artichokes and Cherry Tomatoes with Manchego Cheese Olives, Spanish Brusche‡a, Virgin Olive Oil and Aged Balsamic

Carving Station

Five Pepper Tenderloin of Beef t Assorted Miniature Rolls Very Hot Mustard, Horse Radish Aioli Desert Chili Rubbed Turkey Breast Marinated Breast with Mojave Mojo and Sunflower Cranberry Rolls Portabella and Oven Roasted Vegetable Strudel With Fresh Italian Mozzarella and Roma Tomato-Sweet Basil Coulis (Chef Required)

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BUFFET¬DINNERS ´ CONTINU EDµ

SQUAWPEAK Latin Street Festival Selection of Griddled to Order Favorites: Butler Passed Hors d’Oeuvres (5 Pieces Per Person) Arepas Sweet Corn and Mozzarella, Griddled Golden Brown Chipotle Deviled Egg With Cooked Celery and Basil Aioli Quesadilla Jalapeno Jack Cheese, Roast Peppers, Black Bean and Pepper Jack Quiche Scallions and Rock Shrimp Charred Chorizo and Manchego Empanadas Display of Crisp Latin Vegetable Chips Queso Fundido Variety of Salsas, Frescas, Frijoles, Sour Cream, Fresh Chorizo, Poblano, Fresh Salsa and Guacamole Guacamole and Warm Spicy Queso served with House Made Tri-Color Tortilla Chips. (Chef Required)

Mac and All that Cheese Station Carving Station (Prepared to Order in Three Varieties: Chili Rubbed Pork Steamship White Chedder, Mascarpone and Gorgonzola) Jalapeño Corn Bread Muffins (or Pre-Select) Hand Cut Bu‡ermilk Biscuits Lobster – Sweet Peas, Fennel and Gorgonzola (Chef Required) Short Ribs – Wild Mushroom, Truffle and White Cheddar

Cumin Barbequed Chicken – Dark Chocolate Chili Bread Pudding Mascarpone Potato and Sweet Corn Carmel de Leche Creama Very Wild Mushroom - White Cheddar, Caramelized Banana Brownies Basil and Oven Dried Tomatoes (Chef Required) Prickly Pear Raspberry Martinis Minted, and Fresh Prange Fajita Station Corona Marinated Skirt Steak, Chicken Breast and Lime-Marinated Shrimp Sautéed to Order with Onions, Bell Peppers, Tomatoes and Sonoran Spices (Chef Required) Served on So¢ Flour Tortillas with Refried Beans, Shredded Le‡uce, Guacamole, Sour Cream and Salsa

800.950.0086 arizonabiltmore.com 56 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

RECEPTION¬BUFFET¬PAIRINGS

To Be Paired with Reception Buffets OLD FASHIONED SHORTCAKE STATION Your Choice of 2: INDULGENCES Plump Strawberries (Four Pieces Per Person) Cherries Jubilee Assorted Mini Pastries to Include: Caramelized Bananas Foster Double-Dipped Chocolate Strawberries, Mini Cream Puffs, Chocolate Éclairs, Fresh Fruit Tartlets, Mini Fudge Cakes and More… Blueberry Compote Sugar Sweet Pineapple

DESSERT STATION Accompanied by Whipped Cream, (Minimum 100 guests) Roasted Almonds, Chocolate Chips, Toasted Coconut and Served with Sugared Shortcakes Bananas Foster Prepared to Order with Vanilla Bean Ice Cream (Chef Required) Mini Pastries to Include: GOING BANANAS Mini Brûlées, Cheesecake Bites, Double Dipped It’s all about Chocolate and Bananas: Chocolate Strawberries, Mini Chocolate Fudge Bites, White and Dark Chocolate Dipped Bananas Lemon Meringue Tarts and Macaroon Cookies Caramelized Banana Crème Brulee Mini Graham Crusted Banana Cream Pies, Meringue COFFEE ART Made to Order Mini Banana and Chocolate Milkshakes Cappuccino, Espresso, Arizona Biltmore Selection of Imported Teas, (Chef Required) Flavored Coffees and House Blend Decaffeinated Chocolate Chunk and Caramel Banana Swirl Ice Crystal Sugar, Cinnamon Sticks, Shaved Chocolate, Caramel, Cream with Nilla-Wafers Whipped Cream, Honey and Lemon Sweet Banana Cheesecake Cubes with Rich Chocolate Drizzle, (Requires Espresso Machine Rental) Milk Chocolate Dusted BooBoo’s Individual Chocolate Caramel Banana Cake, THE PASTRY SHOP DROP! Warm Banana Cinnamon Dusted Fri‡ers Chef’s Signature Brûlées Tahitian Vanilla, Valhrona Chocolate and Grand Marnier LOLLIPOPS AND STICKS French Roasted Coffee Chocolate Covered Cheesecake, Chocolate Dipped Strawberries White Chocolate Cherries, Assorted Gold Brick Dipped Marshmallow Mini Popcorn Caramel Balls, Brownie Popsicles, Triple Chocolate Rice S’MORES GALORE Krispy Treats, Chocolate Cream Puffs and Milk Chocolate Macaroons Create your Own Gourmet S’Mores Using the Finest Ingredients; Belgian White and Dark Chocolate Warm Meltilicious Marshmallow Toasted Coconut, Graham Crackers and Chocolate Wafers

800.950.0086 arizonabiltmore.com 57 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

DINNER¬PRICING

PLATED DINNERS BUFFET DINNERS Sea Bass and Garlic Basil Shrimp Scampi - $95.00 Valley of the Sun - $130.00 Brasserie Spring Chicken - $85.00 The Biltmore Barbeque - $130.00 Roasted Chicken Breast and Lobster - $113.00 Old Fashioned Lobster Bake - $175.00 Filet of Beef and Lobster Ravioli - $108.00 Urban Flats - $145.00 Chicken Breast, Petite Filet Mignon and Giant Shrimp - $138.00 A Hot Night in Mexico - $135.00 New York Strip Bistecca - $101.00 East Meets West - $130.00 Filet Mignon and Sterling Salmon - $103.00 From the Streets of Italy - $120.00 Cashew-Dusted Chicken and Shrimp - $88.00 Superstition - $110.00 Pumpkin Seed Pesto Roasted Chicken - $91.00 Squaw Peak - $115.00 Cracked Pepper and Garlic Studded Buffalo Filet - $118.00 Cumin Agave Charred Pork Chop - $98.00 BUFFET ENHANCEMENTS Gold Service – Plated Dinner - $225.00 Indulgences - $19.00 Dessert Station - $22.00 Coffee Art - $13.50 Espresso Machine Rental - $300.00 per day The Pastry Shop Drop - $18.00 Old Fashioned Shortcake Station - $21.00 S’mores Galore - $15.00 Going Bananas - $24.00 Lollipops and Sticks - $16.00

Additional Fees Chef Fee - $200.00

800.950.0086 arizonabiltmore.com 58 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

~ BEVERAGES ~ The Art of Catering

NONÆALCOHOLIC¬BEVERAGESNONÆA

Freshly Brewed Regular Coffee Assortment of Premier Sparkling, and Fruit Flavored Waters Freshly Brewed Decaffeinated Coffee Vitamin Water Arizona Biltmore Selection of Assorted Teas Starbucks Chilled Frappuccinos: Mocha and Coffee flavors Biltmore Breeze Iced Tea

Odwalla Power Juices Freshly Squeezed Orange Juice “C” Boost Mango and Orange Freshly Squeezed Grapefruit Juice Green Goodness Freshly Squeezed Lemonade PomaGrand “100” Apple Juice Strawberry Banana Tomato Juice Cranberry Juice Pineapple Juice Assortment of Diet and Regular So¢ Drinks Arizona Biltmore Bo‡led Water

Rockstar®

Red Bull®

Full Thro‡le®

800.950.0086 arizonabiltmore.com 60 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

ALCOHOLIC¬BEVERAGES

COCKTAILS BEER Premium Premium Beers Smirnoff, Bombay Original, Cruzan Light, Sauza Gold, Jim Beam, Budweiser, Bud Light, Corona Extra, Heineken Lager, Miller Lite Canadian Club, J&B, Hennessy V.S., Martini & Rossi, Hiram Walker Deluxe Beers Martini Bar Blue Moon, Bud Light, Corona Extra, Heineken Lager, Skyy, Skyy Citrus, Absolut, Stolichnaya, Tanqueray, Michelob Ultra, Miller Lite, Sam Adams Lager, Stella Artois Tanqueray Sterling, Bombay, Beefeater

WINE Deluxe Chardonnay Absolut, Tanqueray, Bacardi Superior, Jose Cuervo Especial (Gold), Merlot Jack Daniel’s, Crown Royal, Chivas, Hennessy VSOP, Cabernet Sauvignon Martini & Rossi, Contreau Canyon Road

Martini Bar Grey Goose, Chopin, Belvedere, Ketel One, Level, The Arizona State Liquor Commission regulates the sale and Bombay Sapphire, Magellan service of alcoholic beverages. The Arizona Biltmore is the only licensed authority to sell and serve alcoholic beverages for consumption on premises. It is a Hotel policy, therefore, Cordials that liquor may not be brought into the Hotel for use in banquet Amare‡o, Kahlua, Courvoisier VS, Sambuca, Baileys, or hospitality functions. Arizona state liquor laws permit alcoholic bev- B&B, Frangelico, Grand Marnier erage service from 6 a.m. through 2 a.m. Monday through Saturday and 10 a.m. through 2 a.m. Sunday.

800.950.0086 arizonabiltmore.com 61 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

BEVERAGE¬PRICING

NONºALCOHOLIC BEVERAGES ALCOHOLIC BEVERAGES Freshly Brewed Regular Coffee - $88.00 per gallon A Charge of $150.00 Per Hour Will be Added For Every Bartender Required Freshly Brewed Decaffeinated Coffee - $88.00 per gallon Arizona Biltmore Selection of Assorted Teas - $88.00 per gallon Cocktails Biltmore Breeze Iced Tea - $88.00 per gallon Premium - $9.00 Freshly Squeezed Orange Juice - $86.00 per gallon Skyy, Seagrams, Ballantine, Wild Turkey 80, Seagram’s 7, Sauza, Meyer’s Freshly Squeezed Grapefruit Juice - $86.00 per gallon Platinum, Christian Bros Martini Bar - $10.00 Freshly Squeezed Lemonade - $86.00 per gallon Skyy, Skyy Citrus, Absolut, Stolichnaya, Tanqueray, Apple Juice - $65.00 per gallon Tanqueray Sterling, Bombay, Beefeater Tomato Juice - $65.00 per gallon Deluxe - $12.00 Ketel One, Tanquerey, Chivas Regal, Maker’s Mark, Cranberry Juice - $65.00 per gallon Crown Royal, Sauza, Bacardi Silver, Courvoisier VS Pineapple Juice - $65.00 per gallon Martini Bar - $12.00 V-8 Juice - $65.00 per gallon Grey Goose, Chopin, Belvedere, Ketel One, Vox, Bombay Sapphire, Tanqueray No. 10 Assortment of Diet and Regular So¢ Drinks - $5.00 each Cordials - $12.00 Arizona Biltmore Bo‡led Water - $5.00 each Amare‡o, Kahlua, Courvoisier VS, Sambuca, Baileys, Assortment of Premier Sparkling, and Fruit Flavored Waters - $5.25 each B&B, Frangelico, Grand Marnier Vitamin Water - $6.00 each Beer Premium Beer - $6.00 Starbucks Chilled Frappuccinos: Mocha and Coffee Flavors - $6.00 each Deluxe Beer - $6.50 Rock Star® $6.00 each

Red Bull® - $6.00 each Full Thro‡le® - $6.00 each

Odwalla Power Juices “C” Boost Mango and Orange - $6.00 each Green Goodness - $6.00 each PomaGrand “100” - $6.00 each Strawberry Banana - $6.00 each

800.950.0086 arizonabiltmore.com 62 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage The Art of Catering

WINE¬PRICING

WHITE WINE Silver Palm, North Coast - $52.00 Chardonnay Benziger, Sonoma - $65.00 Hayman & Hill - $48.00 Francis Coppola (Claret), Napa - $58.00 Canyon Road - $46.00 Roth, Sonoma - $60.00 Handcra¢, California - $48.00 Black Stallion, Napa - $64.00 William Hill, Central Coast - $46.00 Napa Cellars, Napa - $70.00 Francis Coppola, Monterey - $51.00 St. Francis, Napa - $52.00 Wild Horse, Central Coast - $53.00 Tangley Oaks, Napa - $64.00 Napa Cellar, Napa - $55.00 Beaulieu Vineyard, Ruhterford - $83.00 Sebastiani, Sonoma - $55.00 Sonoma Cutrer, Sonoma - $65.00 Merlot ZD, Napa - $65.00 Hayman & Hill - $48.00 Rombauer, Carneros - $88.00 Canyon Road - $46.00 Cakebread Chardonnay, Napa - $88.00 Parducci, Mendocino County - $48.00 14 Hands, Washington - $50.00 Alternative Whites Francis Coppola, Napa - $52.00 Girard Sauvignon Blanc, Napa - $46.00 Benziger, Sonoma - $52.00 Oyster Bay Fume Blanc, New Zealand - $46.00 Napa Cellars, Napa - $55.00 Loredona, Pinot Grigio, Napa - $46.00 Franciscan, Napa - $56.00 Montevina Pinot Grigio, California - $49.00 St. Francis, Napa - $58.00 Columbia Winery Pinot Gris, Washington - $49.00 Robert Mondavi, Napa - $62.00 Fess Parker Riesling, Santa Barbara - $50.00 Chateau St. Michelle, Riesling Eroica, Washington - $65.00 Pinot Noir Jardon, California - $49.00 Champagne/Sparkling Wine Irony, Pinot Noir - $48.00 Domaine Ste. Michelle - $48.00 Belle Glos Meiomi, Central Coast - $60.00 Bouvet Brut, France - $46.00 Erath, Oregon - $55.00 Lune‡a Prosecco, Italy - $49.00 Firesteed, Oregon - $55.00 Domaine Chandon, Brut - $59.00 Rodney Strong, Russian River - $64.00 Roederer Estate, Brut - $59.00 Wild Horse, Central Coast - $69.00 Schramsberg Mirabell Brut, North Coast - $89.00 Merryvale, Carneros - $70.00 Perrier Jouet, Grand Brut - $110.00 Cuvaison, Carneros - $82.00 Veuve Clicquot Yellow Label, Brut - $115.00 ZD, Napa - $83.00

RED WINE Alternative Reds Cabernet Sauvignon Clone, “Cool Climate” Sonoma - $51.00 Canyon Road - $46.00 Sebastiani Zinfandel, Sonoma County - $52.00 Hayman & Hill - $48.00 David Bruce, Petit Syrah, Central Coast - $56.00 Clos du Bois, Sonoma - $51.00 Ferrari-Carano, “Siena” Sonoma - $65.00 Ravenswood, Sonoma - $52.00

800.950.0086 arizonabiltmore.com 63 * A taxable 24% service charge and application state sales tax will be applied to all food and beverage