Event and Catering Menus Crafted Summer 2018 1

The Art of Catering

Placing a dedicated focus on its global catering offerings, St. Regis Hotels & Resorts has elevated the private event experience, taking culinary excellence to new heights with The Art of Catering. Custom created by a team of leading St. Regis culinarians from around the globe, The Art of Catering brings refined dining with an artisanal approach to gatherings both large and small.

With the debut of the Astor Menu, traditional catering has evolved to a fine dining experience, as guests work with the chef to create an entirely personalized menu without restriction. The Art of Catering and Astor Menu are distinctly St. Regis, exemplifying food artistry at its finest for a memorable culinary experience beyond expectation.

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St. Regis Bal Harbour

The St. Regis Bal Harbour Resort is a Forbes Five-Star and AAA Five- Diamond resort located on the edge of the Atlantic in an exclusive setting, surrounded by lush tropical gardens, silky beaches, and extraordinary designer fashions. An oasis of pampering and privilege, Bal Harbour is known as Miami’s most exclusive enclave, with perfectly manicured streets, pristine beaches, luxury design, and extraordinary shopping. Its location and proximity merge seamlessly with the vibrant energy and artistry of South Florida.

Situated at the intersection of art, fashion, and design, The St. Regis Bal Harbour offers an unrivaled ocean front resort experience. Rising 27 stories above the Atlantic, The St. Regis features 216 spacious, luxuriously appointed guest rooms and suites, all with direct ocean views from expansive balconies. The limited accommodations per floor add to the exclusivity and privacy. The resort also offers superb amenities, including a 14,000-square- foot Remède Spa, two infinity pools, unique dining experiences, beautifully appointed Oceanfront Day Villas and signature St. Regis Butler service.

The St. Regis Bal Harbour provides a new level of luxurious indoor event space along with a variety of outdoor venues to accommodate varying sizes that take full advantage of the azure waters of the Atlantic Ocean at our doorstep. Whether you are planning a social gathering or corporate meeting, experience the splendor and majesty of more than 13,000 square feet of meeting & event facilities. Our resort provides the perfect setting for any occasion, and discreet, personalized service ensures your needs are met with warmth and expertise in an anticipatory manner.

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St. Regis Rituals

The Bloody Mary Midnight Suppers

In 1934, Fernand Petiot, the bartender at The Caroline Astor, mother of the St. Regis founder St. Regis New York’s King Cole Bar, perfected and doyenne of Gilded Age high society, the recipe for a vodka-and-tomato juice cocktail entertained in a style that was unprecedented both he dubbed the Bloody Mary. Deemed too racy a in its opulence and its exclusivity. Her celebrated name for the hotel’s clientele, it was rechristened galas were often followed by intimate midnight the Red Snapper. While the latter moniker may supper experiences, which only a select few were not have stood the test of time, Fernand’s spicy invited to attend. These more relaxed affairs, concoction certainly has. Today, the Bloody distinguished by the finest wine and cuisine,

Artist: Bil Donovan Mary remains the signature cocktail of the St. were coveted after-parties where guests could Regis brand, with each hotel crafting its own unwind from the formality of the preceding event. interpretation of the libation. We invite you Traditionally commencing at midnight, they now to sample from our collection of Bloody Mary conclude at this hour. cocktails whenever you stay with us. Sabering

The art of sabrage has an illustrious history that stretches back more than 200 years. The practice is most commonly associated with Napoleon Bonaparte, who famously opened champagne with his saber, savoring it in victory and defeat. Now carried out flawlessly at many St. Regis hotels and resorts around the world, the evening ritual continues in lieu of the more traditional uncorking.

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Dietary Options

St. Regis Bal Harbour has taken great care to incorporate items into the following catering menus that account for diverse dietary and nutritional needs, including gluten-free options. To review the gluten-free items that are available throughout these menus, please consult with the Catering and Event Manager assigned to your event.

Additional dietary options or modifications are available and can be resolved to ensure an easily personalized culinary experience for your event.

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Breakfast

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Breakfast Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Each plated Breakfast is based on a two-course menu. Breakfast is served with freshly squeezed Florida orange and ruby red grapefruit juices, St. Regis select freshly brewed coffees and a collection of natural and herbal T® teas. All egg dishes may be substituted with egg whites, applicable to the entire group at an additional $7.00 per person. Gluten-free pastry options available upon request. Enhancement items will be ordered for the number of guests guaranteed for the event. A labor fee of $275 will apply for plated Breakfast with less than 25 guests.

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Ocean Drive St. Regis Breakfast Local Market Fresh Start Breakfast

Breakfast Seasonal Sliced Fresh Fruit and Breakfast Fresh Kiwi, Papaya and Sun Ripened Berries Mint Martini Salad Citrus Yogurt Parfait with Red Florida Orange Yogurt Parfait Fruit Coulis and Honey-Roasted Organic Farm Fresh Scrambled with Berry Coulis and Apple and Blueberry Flax Granola Eggs, Dry Aged Cheddar House-made Granola Muffins

French Scrambled Egg Martini Country Style Rosemary Roasted Farm Raised Poached Eggs House-made Granola and with Crème Fraiche and Chives Fingerling Potatoes Benedict on a Toasted English Non-Fat Yogurt Parfait Muffin with Cured Ham and Norwegian Sliced Smoked Select two breakfast meats Key Lime Hollandaise Baked Egg White Frittata with Salmon on a New York Open Seasonal Vegetables, Heirloom Face Bagel, Basil Cream Cheese, Turkey Bacon, Chicken Sausage Country Style Rosemary Roasted Tomato and Florida Avocado Lemon Gel and or Natural Cherry Wood Smoked Fingerling Potatoes Pickled Cucumber Bacon Turkey Bacon Freshly Baked Butter Croissants, Freshly Baked Butter Croissants, Freshly Baked Butter Croissants, Danish Pastries and Assorted 48.00 per guest Danish Pastries and Assorted Danish Pastries and Assorted Muffins Muffins Muffins French Style Butter and French Style Butter and French Style Butter and Fruit Preserves Fruit Preserves Fruit Preserves 48.00 per guest 40.00 per guest 46.00 per guest

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Breakfast Tables Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Breakfast Tables include St. Regis select freshly brewed coffees and a collection of natural and herbal T® teas. All egg dishes may be substituted with egg whites, applicable to the entire group at an additional $7.00 per person. Gluten-free pastry options available upon request. Enhancement items may be selected as an addition to our Breakfast Tables and will be ordered for the number of guests guaranteed for the event.

Breakfast Tables are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for Breakfast Tables with less than 25 guests. A minimum of 15 guests is required for the Breakfast Tables.

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Collins Avenue Ultra-Luxe Remedè Breakfast Continental Continental Table

Breakfast Table Breakfast Table Juicera® Organic Raw Cold Press Juice - Green Power, Freshly Squeezed Florida Orange Freshly Squeezed Florida Orange Organic Orange and and Ruby Red Grapefruit Juices and Ruby Red Grapefruit Juices Coconut Lemon Water Seasonal Sliced Fresh Fruit and Seasonal Sliced Fresh Fruit and Gluten Free Muffins Sun Ripened Berries Sun Ripened Berries Seasonal Sliced Fresh Fruit and New York Style Assorted Bagels Mediterranean Greek Yogurt Sun Ripened Berries with Cream Cheese Verrine with Vasilissa 24 Karat Edible Gold Honey Green Tea Compressed Freshly Baked Butter Croissants, Watermelon and Non-Fat Danish Pastries and Assorted New York Style Assorted Bagels Yogurt Parfait Muffins with Norwegian Smoked Salmon, Paddlefish Caviar and Traditional Egg White Scramble with French Style Butter and Condiments Seasonal Vegetables Fruit Preserves La Gourmandise Hand-made Rosemary Roasted Sweet 44.00 per guest Freshly Baked Pastries, French Potatoes Butter Viennoiserie and Assorted Muffins Turkey Bacon

French Style Butter and 54.00 per guest Fruit Preserves

52.00 per guest

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Astor Breakfast Bal Harbour Luxury Table Breakfast Table

Freshly Squeezed Florida Orange Freshly Squeezed Florida Orange Select two breakfast meats and Ruby Red Grapefruit Juices and Ruby Red Grapefruit Juices Turkey Bacon, Chicken Sausage Seasonal Sliced Fresh Fruit and Seasonal Sliced Fresh Fruit and or Natural Cherry Wood Sun Ripened Berries Sun Ripened Berries Smoked Bacon

Plain and Berry Organic Individual Granola Parfaits 66.00 per guest Yogurt Verrines New York Style Assorted Bagels New York Style Assorted Bagels with Norwegian Smoked Salmon, with Cream Cheese Cream Cheese and Traditional Condiments Freshly Baked Butter Croissants, Danish Pastries and Assorted Freshly Baked Butter Croissants, Muffins Danish Pastries and Assorted Muffins French Style Butter, Honey and Fruit Preserves French Style Butter, Honey and Fruit Preserves Organic Farm Fresh Scrambled Eggs, Dry Aged Cheddar Brioche French Toast with Candied Pecans, Orange Syrup Country Style Rosemary Roasted and Whipped Butter Fingerling Potatoes Irish Steel-Cut Oatmeal with Select Two Breakfast Meats Dried Fruits, Golden Raisins and Brown Sugar Turkey Bacon, Chicken Sausage or Natural Cherry Wood Organic Farm Fresh Scrambled Smoked Bacon Eggs, Dry Aged Cheddar

56.00 per guest Country Style Rosemary Roasted Fingerling Potatoes

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These Stations are designed to enhance your existing Breakfast Table menu and will be ordered for the number of guests guaranteed for the event.

“Prepared to Order” Stations require one Chef Attendant per 50 guests. A Chef Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

Omelette* Belgian Waffle* Buttermilk Pancake* Eggs Benedict Steel-Cut

Farm Fresh Eggs and Egg Belgian Waffles “Prepared To Buttermilk Pancakes “Prepared Farm Raised Poached Eggs on Oatmeal Bar Whites “Prepared To Order” Order” Served with Warm Grand To Order” Served with Chocolate Toasted English Muffins with Irish Steel-Cut Oatmeal with Served with Diced Red and Marnier Strawberry Compote, Chips, Blueberries, Warm Grand Key Lime Hollandaise Dried Fruits, Golden Raisins, Yellow Bell Peppers, Vine- Haitian Vanilla Whipped Cream, Marnier Strawberry Compote, Brown Sugar and Banana Ripe Tomatoes, Virginia Ham, Powdered Sugar, Fresh Berries, Haitian Vanilla Whipped Cream, Select two of the following Rum Compote Natural Cherry Wood Smoked Chocolate Sauce, Warm Maple Powdered Sugar, Fresh Berries, Cured Ham, Norwegian Smoked Bacon, Wild Mushrooms, Red Syrup and Sweet Butter Sliced Bananas, Warm Maple Salmon or Florentine Onions, Spinach, Green Onions, Syrup and Sweet Butter 8.00 per guest Asparagus, Aged Cheddar and 16.00 per guest 22.00 per guest Swiss Cheese 16.00 per guest

12.00 per guest

Lox and Bagels Carved Beef* Carved Poultry* Carved Fish*

New York Style Bagels with Serves 20 people Serves 20 Guests Serves 25 Guests Norwegian Smoked Salmon, Heirloom Tomatoes, Red Onions, Pepper Crusted New York Strip Roast Whole Farm Chicken with Lemon Rubbed Deep Water Chopped Eggs, Caper Berries, with Horseradish Cream, Truffle Butter, Lemon Chicken Snapper with Yuzu Butter Shaved Sweet Onion and Red Wine Sauce and Creamy Jus and Grilled Vegetables - Braised Tuscan Kale Cream Cheese Mashed Potatoes 4 Birds 450.00 per order 18.00 per guest 540.00 per order 360.00 per order

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Breakfast Table Enhancements

These Enhancements are designed to enhance your existing Breakfast menu. Enhancements noted per guest will be ordered for the number of guests guaranteed for the event. Freshly baked goods require a minimum of one dozen per item ordered.

COLD HOT

Petite Coffee Cakes Topped Avocado Tartine with Lime Individual Granola Parfaits Brioche French Toast with Bacon, Egg and Cheddar Breakfast Quiche with Breakfast Burritos with Farm with Cinnamon Crumble Gel and Cilantro 8.00 per guest Candied Pecans, Orange Biscuits Country Ham, Organic Scrambled Eggs, Poblano Select one per dozen 72.00 per dozen Syrup and Whipped Butter 72.00 per dozen Spinach and Bijou Vermont Peppers, Green Onions, Vanilla, Chocolate, Blueberry Assortment of Organic 12.00 per guest Goat Cheese Cheddar Cheese and or Apple Norwegian Smoked Salmon and Regular Cereals, Sliced Croissant Sandwiches with Serves 8 guests Spanish Chorizo 66.00 per dozen Tartine with Cucumber and Bananas, Seasonal Berries Buttermilk Pancakes with Farm Scrambled Eggs, Boar’s 64.00 each 72.00 per dozen Shaved Egg with Whole, Skim, 2% Milk Berry Compote, Maple Syrup Head Black Forest Ham and New York Style Bagels with 72.00 per dozen and Organic Soy Milk and Whipped Butter Swiss Cheese Breakfast Quesadillas with Chive and Lemon Scented 8.00 per guest 12.00 per guest 72.00 per dozen Spanish Chistorra Sausage, Cream Cheese and Farm Hard-Boiled Egg Potato and Manchego Cheese, Regular Cream Cheese 60.00 per dozen Poached Eggs Benedict on Belgian Waffles with Sliced Fire Roasted Tomato Salsa, 66.00 per dozen Toasted English Muffin with Strawberries, Whipped Salsa Picante and Plain and Berry Organic Cured Ham and Key Lime Cream and Maple Syrup Avocado Salsa St. Regis Elegante Fruit Bowl Yogurt Verrines Hollandaise 12.00 per guest 72.00 per dozen Serves 12 Pieces 8.00 per guest 16.00 per guest 72.00 per bowl

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Brunch Table The Brunch Table includes the Pastry Chef’s assortment of desserts, as well as, St. Regis select freshly brewed coffees and a collection of natural and herbal ®T teas. Enhancement items may be selected as an addition to our brunch table and will be ordered for the number of guests guaranteed for the event.

The Brunch Table is based on 90 minutes of continuous service. If service is requested for more than 90 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for brunch tables with less than 35 guests. A minimum of 25 guests is required for the Brunch Table.

“Prepared to Order” Stations require one Chef Attendant per 50 guests. A Chef Attendant fee of $200 is applicable for the first hour and $125 for each additional half-hour.

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Bal Harbour Brunch Enhancements

Freshly Squeezed Florida Orange Farm Fresh Eggs and Egg BELGIAN WAFFLE* and Ruby Red Grapefruit Juices Whites “Prepared To Order” Belgian Waffles “Prepared To Served with Diced Red and Order” Served with Warm Grand Seasonal Sliced Fresh Fruit and Yellow Bell Peppers, Vine- Marnier Strawberry Compote, Sun Ripened Berries Ripe Tomatoes, Virginia Ham, Haitian Vanilla Whipped Cream, Natural Cherry Wood Smoked Powdered Sugar, Fresh Berries, Plain and Berry Organic Yogurt Bacon, Wild Mushrooms, Red Chocolate Sauce, Warm Maple Verrines Onions, Spinach, Green Onions, Syrup and Sweet Butter Individual Granola Parfaits Asparagus, Aged Cheddar and 16.00 per guest Swiss Cheese Freshly Baked Butter Croissants, EGGS BENEDICT Danish Pastries and Assorted Carving Station of Roasted Beef Farm Raised Poached Eggs on Muffins Strip Loin with Chimichurri, Toasted English Muffins with Horseradish Cream, Mustard Key Lime Hollandaise French Style Butter, Honey and and House-Baked Rolls Select two of the following Fruit Preserves Cured Ham, Norwegian Smoked Carving Station of Lemon Salmon or Florentine Artisanal Cheeses and Rubbed Deep Water Snapper 22.00 per guest Charcuterie with Wild with Yuzu Butter Braised Honeycomb, House-made Tuscan Kale LOX AND BAGELS Marmalade, Grilled Bread and New York Style Bagels with Dried Fruits & Nuts 96.00 per guest Norwegian Smoked Salmon, Variety of Farmer’s Garden Heirloom Tomatoes, Red Fresh Lettuces and House-made Onions, Chopped Eggs, Caper Dressings Berries, Shaved Sweet Onion and Cream Cheese Caprese Salad with Heirloom 18.00 per guest Tomatoes, Buffalo Mozzarella and Italian Cold Press Extra Virgin Olive Oil

Country Style Rosemary Roasted Fingerling Potatoes

Chicken Sausage

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Lunch

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Luncheon Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Each plated Lunch is based on a pre-selected soup or salad, entrée and dessert to create a three-course menu. Lunch is served with a selection of house-baked artisan rolls and French style butter, as well as, St. Regis select freshly brewed coffees, collection of natural and herbal ®T teas and freshly brewed iced tea. A labor fee of $275 will apply for plated Lunch with less than 25 guests.

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SOUPS SALADS ENTRÉES VEGETARIAN DESSERT

Butternut Squash Soup with Caprese Salad with Heirloom Roasted Organic Chicken Grilled Mahi Mahi with Arborio Rice Risotto, Cooked Warm Chocolate Brownie Organic Farm Poached Egg, Tomato, Buffalo Mozzarella, Breast with Preserved Lemon Smoked Tomato Chermoula with Vegetable Stock, Tossed Tart with Vanilla Whip Dry Aged Parmesan Cheese Zucchini Pesto, a Delicate Sauce, Sweet Corn and Basil and Moroccan Spiced- with Shitake Mushrooms, and Caramelized Pecans and Pumpkin Seeds Blend Of Petite Lettuces and Arborio Rice Risotto, Dry Flavored Lobster Bulgur Dry Aged Parmigiano and White Balsamic Vinaigrette Aged Parmigiano, Green with Lemon Zest Green Onions Key Lime Cheesecake with Roasted Wild Mushroom Bean Bundle and Carrot 58.00 per guest 54.00 per guest Tropical Fruit Salad Cream, Brioche Croutons Traditional Greek Salad with Mousseline White Chocolate and and Mushroom Ravioli Romaine Lettuce, Heirloom Braised Angus Beef Short Hand Rolled Yukon Gold 56.00 per guest Coconut Bread Pudding with Tomato, English Cucumber, Rib with Creamy Farm Goat Potato Gnocchi, Fricassee Cream of Cauliflower, White Chocolate Cream Red Onions, Green Olives Plancha Seared Mediterranean Cheese Polenta, Gremolata of Zucchini, Tomato Confit, Brioche Croutons, Smoked and Lemon Parsley Branzino with Sauce Vierge, and Parmesan Crisp Fresh Basil and Meyer Bacon, Cauliflower Tips Coconut Crème Brulee with Vinaigrette Fresh Basil and Roasted 60.00 per guest Lemon Zest and White Truffle Oil Madeleines and Seasonal Heirloom Tomato with Confit 54.00 per guest Berries Slow-Poached Spiced Pear Grilled Angus Certified Chilled Andalusian of Peppers and Onions and Goat Cheese Mousseline Beef Tenderloin with Red Tomato Gazpacho, English 58.00 per guest Fresh Fruit Tart with over Petite Lettuce and Micro Wine Sauce, Trumpet Cucumber, Brunoise of Green Raspberries and Vanilla Herbs with Orange Coriander Royal Mushrooms, Parsnip Apple and Cold Pressed Essence Vinaigrette Mousseline and Baby Beets Extra Virgin Olive Oil 64.00 per guest

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Working Lunch Table Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Lunch Tables includes St. Regis select freshly brewed coffees, collection of natural and herbal ®T teas and freshly brewed iced tea. Enhancement items may be selected as an addition to our Lunch Tables and will be ordered for the number of guests guaranteed for the event.

Lunch Tables are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for Lunch Tables with less than 25 guests. A minimum of 15 guests is required for the Lunch Tables.

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Working Lunch Table 62.00 per guest

SALADS SANDWICHES MINIATURE DESSERTS

Select four salads Select three sandwiches La Gourmandise Croissant Muffaletta of Roasted Select three desserts with Tuna Salad, Celery, Vegetables, Romaine Leaves, Orzo Pasta with Shrimp, Sogno Toscano Pasta Salad Watermelon and Organic Chicken Salad with Marcona Scallions, Hand-made Shaved Parmesan on Focaccia Fresh Tropical Fruit Tart Chorizo and Herb Vinaigrette with Artichokes, Fresh Tomato Salad, Greek Feta Almonds, White Truffle Oil, Mayonnaise, Crème Fraiche Passion Fruit Mousse with Arugula, Peppers and Cheese, Kalamata Olives, Organic Spinach and Herb and Bibb Lettuce Local Heirloom Tomato, Chocolate Twig and Glazed Gold and Red Beets with Valencia Sun-Dried Pickled Onions, Toasted Pine Mayonnaise on a Fresh Buffalo Mozzarella, Fresh Blueberries Crumbled Goat Cheese Tomato Vinaigrette Nuts and White Balsamic Baked Brioche Roll Shrimp Salad with Bibb Roquette, Basil Pesto on and Citrus Dressing Lettuce, Sliced Tomato, Grilled Focaccia Vinaigrette Strawberry Verrine with Sweet Caprese Tomato Salad with Moroccan Spiced Chicken Onions and Sprouts on a Romaine Salad Served with Roasted and Grilled Cream and Vanilla Crumble Fresh Buffalo Mozzarella, Served with House-made with Arugula, Garlic Brioche Bun Ranch Dressing, Caesar Vegetables, Goat Cheese Basil, Cold Pressed Extra Idaho potato chips Hummus, Cucumber-Mint Chocolate Sacher Verrine Dressing and Balsamic Virgin Olive Oil and Aioli in a Sun-Dried Norwegian Smoked Salmon, and Balsamic Reduction on Vinaigrette Zucchini Pesto Tomato Wrap Lemon Dill Cream Cheese, Brioche Bun Vanilla Bean and Lemon Heirloom Tomato and Fresh Panna Cotta Marinated Spanish Herb-Marinated Potato Salad Serrano Ham and Manchego Artisanal Brioche French Croque Monsieur Cucumber, Local Baby with Celery and Garlic Confit Cheese, Pan Con Tomate on Served warm Banana Crème Brulee Tomatoes, Chick Peas, Sourdough Baguette Ancho Chile Marinated Flank Carrots, Red Beets and Steak Wrap with Chipotle, Grilled Cheese Sandwich Dulce de Leche Cheesecake ® Crumbled Feta Cheese Corn Salsa and Roasted with Ovengold Sliced Turkey Peppers Served warm

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Hot Lunch Tables Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Lunch Tables include house-baked artisan rolls and sweet French style butter, as well as, served with St. Regis select freshly brewed coffees, collection of natural and herbal ®T teas and freshly brewed iced tea. Enhancement items may be selected as an addition to our Lunch Tables and will be ordered for the number of guests guaranteed for the event.

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Valencia Lunch Table 80.00 per guest Coastal Lunch Table 78.00 per guest

SALADS ENTRÉES AND MINIATURE DESSERTS SALADS ENTRÉES AND MINIATURE DESSERTS ACCOMPANIMENTS ACCOMPANIMENTS Crisp Romaine Salad with Kalamata Coconut Panna Cotta with Quinoa Tabbouleh with Orange Seasonal Fresh Fruit Tart Olives, Piquillo Peppers, Chickpea, Grilled Florida Plancha Seared Tropical Fruit and Mint Dressing Marinated Cilantro Chicken Breast Melon and Oregano Dressing Swordfish with Chorizo, Clams, with Chipotle Sauce Vanilla Bean Crème Brulee with Chickpeas and Kale Casserole Key Lime Curd with Graham Seared Ahi Tuna Salad, Potato, Assorted Berries and Cookie Tuile Mediterranean Braised Octopus Crumble and Glazed Blueberries Green Bean, Roasted Pepper, Seared Mahi Mahi with Zucchini, Salad with Fingerling Potato, Paprika Rubbed Angus Beef Strip Hard-Boiled Egg, Cold Pressed Heirloom Tomato, Pearl Onions Chocolate Decadence Cake Green Onions, Lemon and Loin, Pickled Onions, Queso Fresco Chocolate Brownie Tart with Olive Oil and Lemon with Mojito Beurre Blanc with Glazed Raspberries and Espelette and Cilantro Shallot Jus Chocolate Ganache Icing Mango Foam Hearts of Palm with Organic Butternut Squash Raviolis, Heirloom Local Tomato Salad with Organic Bulgur, Cream of Tomatoes, Olives, Cured Ham, Brown Butter, Crispy Sage Red Onions, Brioche Croutons, Cauliflower, Roasted Florets, Fresh Basil and Sherry Vinaigrette Corn, Farm Egg, Avocado and Fresh Herbs and Lemon Spanish Rice with Red Pepper Spanish Cold Pressed Olive Oil Seasonal Baby Greens with a Sofrito and Fresh Basil Slow Roasted Root Vegetables Selection of Dressings to include Seasonal Baby Greens with a Ranch, Balsamic Vinaigrette and Organic Vegetable Medley of Selection of Dressings to include Blue Cheese Cauliflower, Asparagus, Fennel Ranch, Balsamic Vinaigrette and and Beets Blue Cheese

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Floridian Lunch Table 82.00 per guest Mexicana Lunch Table 74.00 per guest

SALADS ENTRÉES AND MINIATURE DESSERTS SALADS ENTRÉES AND Epazote Roasted Potato Brochettes ACCOMPANIMENTS ACCOMPANIMENTS Heirloom Tomatoes with Burrata Dutch Apple Tart with Traditional Seafood Ceviche, Chipotle Telera Lunch Rolls, Cheese and Young Coconut Braised Black Angus Beef Short Rib Cinnamon Crumble Heirloom Tomato, Onion, Arrachera Style Grilled Beef Skirt Rustic Ciabatta and Butter Basil Dressing with Caramelized Onions, Sautéed Cilantro and Lime Marinade Steak and Marinated Cactus Mushrooms and Braising Essence Lemon Cheesecake with Roasted Organic Beets, Toasted Raspberry Gel Watercress Radishes, Onions, Local Shrimp Fajitas with Hazelnuts, Florida Orange and Local Deep Sea Grouper with Queso Fresco, Oregano and Chipotle Aioli MINIATURE DESSERTS Goat Cheese Crumble Polenta Cake, Fennel and Trio Chocolate Verrine with Sour Orange Vinaigrette Cinnamon Sugar Tortillas Confit Red Pepper Whipped Vanilla Bean Cream Pollo a lo Poblano, Braised Chicken, Pasta Salad with Cherry Tomatoes, and Brownie Crouton Jicama and Orange Salad with Lime Poblano Peppers, Potato with Cajeta Cucumber, Red Onion, Feta Yukon Gold Potato Gnocchi Juice and Tajin Mixed Flan de Queso Cheese, Kalamata Olives and with Spinach, Fresh Basil and Baby Greens Calabacitas, Zucchini, Yellow Squash, Organic Tomatoes, Red Wine Vinegar Dressing Lemon Butter Kahlua Chocolate Cremeux Guacamole, Salsa Mexicana, and Mexican Cotija Cheese with Hazelnut Streusel and Seasonal Baby Greens with a Crispy Corn Tortilla Chips Raspberry Foam Selection of Dressings to include Mercado Style Corn, Lime, Ranch, Balsamic Vinaigrette and Epazote Chili Blue Cheese

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 23 Boxed Lunches

The St. Regis Box Lunch is presented in an insulated St. Regis tote bag and designed to include a bag of kettle potato chips, chef’s selection of pasta salad and vegetable salad, a Granny Smith apple, a sandwich and a dessert.

You may select up to three sandwich options allowing your guests to select their sandwich preference. If selecting more than one sandwich option, please provide an exact number to order per sandwich.

Selection of one sandwich 52.00 per guest Selection of two sandwiches 55.00 per guest Selection of three sandwiches 58.00 per guest

INCLUDED WITH SALADS DESSERTS GRAB-N-GO Select one of the following Select one of the following Bag of Kettle Potato Chips Chicken Salad with Marcona Moroccan Spiced Chicken Homemade Chocolate Chef’s Selection of Pasta Salad and Almonds, White Truffle Oil, with Arugula, Garlic Hummus, Chip Cookie Vegetable Salad Organic Spinach and Herb Cucumber-Mint Aioli on a Mayonnaise on a Fresh Baked Sun-Dried Tomato Wrap Rich Double Chocolate Granny Smith Apple Brioche Roll Brownie Norwegian Smoked Salmon La Gourmandise Croissant with with Lemon Dill Cream Cheese, Tuna Salad, Celery, Scallions, Heirloom Tomato on Fresh Hand-made Mayonnaise, Artisanal Brioche Crème Fraiche and Bibb Lettuce Ancho Chile Marinated Flank Steak Serrano Ham and Manchego Wrap with Chipotle, Corn Salsa Cheese, Pan Con Tomate on and Roasted Peppers Sourdough Baguette Roasted and Grilled Vegetables, Local Heirloom Tomato, Buffalo Goat Cheese and Balsamic Mozzarella, Fresh Roquette, Reduction on Brioche Bun Basil Pesto on Grilled Focaccia

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 24

Breaks

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 25

Refreshment Break Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Enhancement items may be selected as an addition to our Break Packages and will be ordered for the number of guests guaranteed for the event. Morning & Afternoon Break Packages are based on 30 Minutes of Continuous Service. If service is requested for more than 30 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for all breaks with less than 25 guests. A minimum of 15 guests is required for the Break Packages. If applicable, Break Packages may require a Chef Attendant per 50 guests, in which case a Chef Attendant fee of $200 is applicable.

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 26

Florida Citrus Taste of Atlantikos Living Well Trail

Freshly Squeezed Blood Orange Homemade Hummus Mix Bar and Tangerine Juices Kalamata Olive Tapenade Healthy Display of the Following Orange Yogurt Parfait with Berry Dried Fruits, Dried Coconut, Coulis and House-made Granola Smoked Eggplant Baba Ganoush Organic Dark and White Chocolate Chips, Organic Citrus Macarons Tzatziki Granola, Sun-Dried Cranberries, Golden and Yogurt Covered Tyrokafteri Bowl of Clementines Raisins, Assorted Nuts Citrus Pate De Fruits Crispy Pita Chips 24.00 per guest Orange Candies Crostini Toast

Orangina, San Pellegrino Orange 24.00 per guest and Orange & Cream Sodas

34.00 per guest

St. Regis Bal Nostalgic Spa Reprieve

Harbour Ice Cream Candy Bar Organic Vegetable Crudité with Low Fat Dips and Sorbet Cart* Jars Filled with Assortment of Hershey’s Kisses, Milky Way Fruit Skewers with Agave Nectar An Attendant to Serve House- Minis, Snickers, 3 Musketeers, and Organic Yogurt Dip made Ice Cream and Sorbet Tootsie Rolls, Plain M&Ms, in Crispy Sugar Cones with Peanut M&Ms, Mary Janes, Lemon and Poppy Seed Muffins Assorted Toppings to Include Smarties, York Peppermints and Sprinkles, Caramel Sauce, ® Almond Joys Assorted KIND Bars Chocolate Sauce and Whipped Cream Assorted Cold Pressed Juices 26.00 per guest 32.00 per guest 26.00 per guest

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 27

Cookies & Milk Ball Park Cold Pressed Juice

Select four of the following Bags of Kettle Potato Chips and Shake Station*

Chocolate Chip Mini Bags of Popcorn Including Revitalize Lightly Salted and Cheese Green Apple, Celery, Lemon, Sugar Parsley, Ginger Caramel Cracker Jacks 96.00 per dozen Oatmeal Raisin Jumbo Soft Pretzels Served Warm Brighten Peanut Butter with Honey Mustard & Cheese Beet, Cucumber, Lemon, Apple Sauce White Chocolate-Macadamia 96.00 per dozen Nut Miniature Franks in Phyllo with Energize Yellow Mustard Double Chocolate Chip Almond Milk, Dry Fig, Coffee, House-made Double Fudge Vanilla, Cacao, Cinnamon Served with a Display of Brownies 96.00 per dozen Chocolate, Regular and Low Fat Milk 28.00 per guest Boost Lemon, Apple, Ginger 26.00 per guest 96.00 per dozen

Strawberry Protein Shake Strawberries, Bananas, Almond Taste of Key West Milk, Whey Protein Powder Key Lime Tarts 96.00 per dozen

Key Lime Pate De Fruits Chocolate Protein Shake Bananas, Almond Milk, Whey Key Lime Flan Chocolate Protein Powder 96.00 per dozen Key Lime Macarons

Key Lime Glazed Shortbread

Pitchers of Key Lime Aide

36.00 per guest

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 28

Beverage Service St. Regis Select Freshly House-made Lemonade Vitamin Water™ Brewed Coffee, Decaffeinated 92.00 per gallon 8.50 per drink Coffee and ®T Collection of Natural Teas and Pepsi®, Diet Pepsi®, Red Bull® & Diet Red Bull® Herbal Infusions Mountain Dew® 8.50 per drink 120.00 per gallon 8.00 per drink Starbucks® Assorted Bottled Infused Waters Izze Fusions® Frappuccino Select one of the following Lemon Lime, Orange Mango, 8.50 per drink Seasonal Berries, Orange, Strawberry Melon Lemon-Lime or Cucumber 8.25 per drink Starbucks® Assorted Canned 38.00 per gallon Espresso Shot Drinks Fiji® and Pellegrino® 8.50 per drink Freshly Squeezed Florida Bottled Water Orange and Ruby Red 8.25 per drink Grapefruit ® ® 98.00 per gallon Fiji and Pellegrino Bottle Service Organic Juices to Include 13.00 per liter Apple, Tomato, V-8® and Cranberry Coke®, Diet Coke®, Sprite® 95.00 per gallon 8.00 per drink

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 29

Break Enhancements Seasonal Sliced Fresh Fruit Fudge Topped Brownies or Miniature Cupcakes Corn Tortilla Chips Served and Sun Ripened Berries with Butterscotch Blondies Select one per dozen with Green Tomatillo, Citrus Crème Fraiche Select one per dozen Vanilla with Chocolate Cilantro Salsa, Chipotle Salsa, 12.00 per guest 68.00 per dozen Buttercream, Chocolate with Pico de gallo, Guacamole Vanilla Buttercream or Red and Sour Cream Plain and Berry Organic Mocha Cream filled Beignets Velvet with Cream 12.00 per guest Yogurt Verrines in Powered Sugar Cheese Icing 8.00 per guest 66.00 per dozen 66.00 per dozen Seasonal Vegetable Crudite with Hummus, Ranch, Blue St. Regis Elegant Fruit Bowl Churros and Cinnamon Freshly Baked Cookies Cheese and Romesco with 12 pieces Tortillas with Dulce de Select one per dozen 16.00 per guest 72.00 per bowl Leche Sauce Chocolate Chip, Sugar, 6.00 per guest Oatmeal Raisin, Peanut Artisan American Cheeses New York Style Bagels with Butter, White Chocolate- with Dried Fruits & Nuts, Chive and Lemon Scented Minikin Donuts Macadamia Nut or House-made Jams and Cream Cheese and Whipped Select one per dozen Double Chocolate Chip Marmalade, Quince Paste, Cream Cheese Glazed, Cinnamon Sugar, 72.00 per dozen English Crackers and 66.00 per dozen Chocolate Glazed or Brown Assorted Artisan Breads Butter Pecan Assorted KIND® Bars Minimum of 35 guests Freshly Baked Butter 66.00 per dozen 60.00 per dozen required Croissants, Danish Pastries 18.00 per guest and Assorted Muffins Petite Coffee Cakes Topped Individual Bags of Mini- 66.00 per dozen with Cinnamon Crumble Pretzels or Potato Chips Select one per dozen 60.00 per dozen La Gourmandise French Vanilla, Chocolate, Macarons Blueberry or Apple Jumbo Soft Pretzels Served Select one per dozen 66.00 per dozen Warm with Honey Mustard Vanilla, Chocolate, and Cheese Sauce Strawberry and Key Lime 8.00 per guest 48.00 per dozen

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 30

Dinner

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 31

Dinner Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Each plated Dinner is based on a pre-selected appetizer or salad, entrée and dessert to create a three-course menu. An additional course may be added for an additional charge of $22 per guest. ‘Choice of Entrée Tableside’ is available upon request for (2) single entrée selections – the higher of the (2) entrée prices will be charged, plus an additional charge of $30 per guest. ‘Pre-Selected Choice of Entrée’ is available upon request – a place card with the guest’s name and entrée selection noted is required with a maximum of (2) single entrée selections – the charge of the higher of the (2) entrée prices will be charged, plus an additional charge of $10 per guest.

Dinner is served with a selection of house-baked artisan rolls and French style butter, as well as, St. Regis select freshly brewed coffees, collection of natural and herbal ®T teas and freshly brewed iced tea. Enhancement items will be ordered for the number of guests guaranteed for the event. A labor fee of $500 will apply for plated dinner with less than 25 guests.

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 32

APPETIZERS APPETIZERS ENHANCEMENTS SALADS SALAD ENHANCEMENTS

Butternut Squash Soup with Caramelized Diver Sea Porcini Risotto with 24 Spiced Poached Pear and Classic Heart of Romaine Salad Nicoise with Butter Poached Egg, Parmesan Scallop with Roasted Month Dry-Aged Olive Oil Goat Cheese with Caesar Salad with Crisp Lettuce, Green Beans, Potato, Cheese and Pumpkin Seeds Cauliflower, Cauliflower Parmesan and Alba White Pear-Mint Chutney, Delicate Garlic Croutons, Shaved Olives, Basil, Seared Ahi Tuna Mousseline and Lemon Truffle Essence Blend of Petite Lettuces and Parmesan and Traditional and Piment D’ Espelette Chilled Green Mint and Pea Beurre Blanc 8.00+ per guest Micro Herbs Served with Caesar Dressing 10.00+per guest Soup with Caribbean Prawn 8.00+ per guest Truffle10.00+ per guest White Balsamic Vinaigrette Tartar Marinated in Lime and Main Lobster Salad with Lobster 20.00+ per guest Fresh Herbs, Accented with Chilled Ahi Tuna Tartar with Creamy Burrata Cheese Lemon Mayonnaise, Salmon Red Chili Oil Ginger Soy Dressing, Yuzu Scallop 10.00+ per guest and Heirloom Tomato with Caviar, Crispy Greens and Japanese Lemon and Malanga Pickled Red Onions, Lemon Truffle Vinaigrette Marinated Kurobuto Pork Root Chips Gel, Truffle Vinaigrette and Belly with Spaghetti Squash, 28.00+ per guest Belgium Endive 8.00+ per guest Poached Egg and Tarragon Brown Butter Sauce Roasted Beet Salad with 8.00+ per guest Florida Orange Segment, Orange Assented Salt, Marinated Feta Cheese and Cilantro Coriander Vinaigrette

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 33

ENTRÉES FROM THE SEA ENTRÉES FROM THE LAND ENTRÉES FROM LAND AND SEA

Mediterranean Branzino Organic Scottish Salmon with Grilled Beef Tenderloin with Braised Short Rib, Greek Roasted Beef Tenderloin and Seared Beef Tenderloin Grilled New York Striploin with Caramelized Zucchini, Crispy Quinoa, Cauliflower, Creamy Mashed Potato, Yogurt Grits with 24 Month Seared Scallop with Parsnip and Confit Grouper with and Grilled Salmon with Tomato Puree, Confit Pearl Golden Raisins, Spinach Green Asparagus, Crispy Aged Parmesan Cheese, Mousseline, Caramelized Polenta Cake, Garden Baby Crispy Quinoa, Brussel Onions and Castel Veltrano and Cauliflower Cream Wild Mushroom Purse and Forest Mushroom Fricassée, Green Onion, Wild Vegetables, Pea Puree, Sprouts, Butternut Squash Olive Sauce Beurre Blanc a Cabernet Red Wine Sauce Sweet Potato Crisp and Mushroom and Cabernet Gremolata and Spiced Mousseline, Chianti Red 131.00 per guest 129.00 per guest 149.00 per guest Thyme Sauce Red Wine Sauce Port Wine Sauce Wine and Beurre Blanc Sauce 137.00 per guest 151.00 per guest 149.00 per guest 147.00 per guest Roasted Miso Glazed Black Roasted Beef Tenderloin with Cod with Baby Bok Choy, Dauphinoise Potato, Spicy Grilled New York Strip with Grilled Beef Tenderloin Braised Short Rib and Black Rice and Coconut Broccolini, Carrot-Cumin Roasted Root Vegetables, and Slow Cooked Lobster Plancha Seared Colossal Ginger Sauce Mousseline and Chianti Butternut Squash Mousseline, with Trinxat Potato Cake, Prawns with Sweet Potato 133.00 per guest Red Wine Sauce Brussel Sprouts and Carrot Mousseline, Seasonal Mousseline, Broccoli Rabe, 149.00 per guest Chimichurri Sauce Vegetables and Tarragon Kale Chips, Chinese Eggplant Seared Red Snapper with 139.00 per guest Cream Sauce and Pepper Sauce Sweet Potato Mousseline, Grilled Beef Tenderloin with 171.00 per guest 145.00 per guest Mandarin Oil, Lightly Sautéed Parsnip Mousseline, Seasonal Roasted Farm Chicken with Spinach, Potato Gnocchi, Vegetables, Trumpet Royal Sweet Corn and Basil Risotto, Cilantro and a Florida and Spiced Port Wine Sauce Green Bean Bundle, Carrot Orange Beurre Blanc 151.00 per guest Mousseline and Preserved 135.00 per guest Lemon Sauce 127.00 per guest

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 34

VEGETARIAN DESSERT

Arborio Rice Risotto Cooked Passionfruit Mousse Dome Maracaibo Gran Cremeux with Vegetable Stock, Tossed with Acerola Essence and with Almond-Hazelnut with Shitake Mushroom, Dry Coconut Crisp Florentine Praline Mousse, Passion Fruit Aged Parmigiano and Green Cream and Praline Ice Cream Onions Warm Butter Cake with Chocolate Marjolaine with 98.00 per guest White Chocolate Cream, Raspberry Essence and Chocolate Meringue, White Hand Rolled Yukon Gold Mango Glass Chocolate Mousse and Potato Gnocchi, Fricassée Mango Foam Crema Catalana with of Zucchini, Confit Tomato, Mandarin Foam, Orange Fresh Basil and Meyer Lemon Confit and Vanilla Ice Cream Zest 98.00 per guest Honey Panna Cotta with Poached Pear, Ginger Crumble and Pear Sorbet

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 35

Dinner Tables Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

All Dinner Tables include house-baked artisan rolls and sweet French style butter, as well as, served with St. Regis select freshly brewed coffees, collection of natural and herbal ®T teas and freshly brewed iced tea. Enhancement items may be selected as an addition to our Dinner Tables and will be ordered for the number of guests guaranteed for the event.

Dinner Tables are based on 90 minutes of continuous service. If service is requested for more than 90 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $500 will apply for Dinner Tables less than 25 guests. If applicable, Action Stations require one chef attendant per 50 - 75 guests. A Chef Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 36

Mediterranean Flavors 145.00 per guest Lobster Night 165.00 per guest

SALADS ENTRÉES AND MINIATURE DESSERTS SALADS ENTRÉES AND MINIATURE DESSERTS ACCOMPANIMENTS ACCOMPANIMENTS Hummus, Tzatziki, Roasted Bougatza with Orange Cremeux Traditional Potato Salad with Egg, Trio of Chocolate Mousse with Eggplant Baba Ganoush, Chianti Braised Beef Short Rib with Celery and Onions Grilled Whole Lobster with Butter, Whipped Cremeux and Marinated Olives and Pita Bread Mushrooms and Root Vegetables Greek Yogurt Cheesecake Lemons and Tropical Salsa Chocolate Feather Watermelon, Cucumber and Feta Cucumber Salad with Mint Yogurt Rosemary and Lemon Roasted Mediterranean Honey Cake Salad with Basil Olive Oil and Pepper-Crusted Skirt Steak with Coconut and Lime Panna Cotta Chicken with Forest Mushroom Lemon Zest Wild Mushroom Ragout with Passion Fruit Foam and Olive Oil Cake with Seasonal Organic Baby Greens with Candied Risotto Mango Glass Walnuts, Red Beets and Citrus Berry Compote Fresh Mozzarella, Yellow and Red Local Red Snapper with Vinaigrette Baked Local Mahi Mahi with Heirloom Tomatoes with Zucchini Roasted Cauliflower and Key Lime Tart with Fresh Tomatoes, Fennel and Saffron Sauce Pesto Lemon Buerre Blanc Raspberries and Raspberry Foam Caesar Salad with Romaine Lettuce, Rustic Focaccia Croutons and Roasted Garlic Whipped Lobster Macaroni Salad with Fresh Herb-Basted Seasonal Vegetables Mini Dulce de Leche Cheesecake Parmesan Dressing Potatoes with Fine Herbs Chive, Cream Fraiche and Tarragon Crispy Oven Roasted Rosemary Heirloom Tomato Salad with Fresh Mediterranean Ratatouille Fingerling Potatoes Burrata, Basil, Aged Balsamic and Tuscan Olive Oil

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 37

Barbecue Night 150.00 per guest Bal Harbour 155.00 per guest

SALADS ENTRÉES AND SALADS ENTRÉES AND MINIATURE DESSERTS ACCOMPANIMENTS ACCOMPANIMENTS Traditional Wedge Salad with Asher Southern Vegetable Medley with Salad Nicoise with Green Beans, S’mores Tart with Caramel and Blue Cheese, Crispy Bacon, Red Wagyu Beef and American Cheese Roasted Cauliflower, Green Beans, Olives, Tomatoes, Eggs, Anchovies Herb Roasted Organic Chicken Brûlée Marshmallow Onions and Ranch Dressing Sliders with Marinated Tomatoes Swiss Chard and Rainbow Carrots and Extra Virgin Olive Oil with Mushroom Thyme Sauce and Smoked Bacon Fresh Fruit Trifle Roasted Organic Beet Salad with Honey Glazed Cornbread with Greek Salad with Heirloom Seared Branzino with White Wine Arugula, Cilantro, Pecorino Cheese Fried Chicken Sliders with House- Honey Butter Tomatoes, Peppers, Organic Feta Shallot Beurre Blanc and Fricassee Flourless Chocolate Cake with and Citrus Dressing made Pickles and Chipotle Ranch Cheese, Greek Oregano and of Garden Vegetables Crispy Pearls MINIATURE DESSERTS Cold Pressed Olive Oil Heirloom Tomato Salad with Hot Hickory Smoked Barbecue Ribs Grilled Beef Tenderloin with Coconut and Passion Fruit Cream House Cucumbers, Local Feta Dutch Apple Tart with Quinoa Tabbouleh with Orange Red Wine Bordelaise Sauce Cheese and Garden Herb Oil Spice Rubbed Organic Chicken Cinnamon Crumble and Mint Dressing Breast with Guajillo Pepper Sauce Truffle Mashed Potatoes Pasta Salad with Citrus Brined Chocolate Fudge Brownie Skewers Seasonal Baby Greens with Ranch, Shrimp, Grilled Zucchini, Confit Grilled Norwegian Salmon with Balsamic Vinaigrette and Blue Slow Roasted Root Vegetables, Seasonal Fresh Fruit Tart Portobello Mushroom and Basil Creamed Corn and Lime Beurre Cheese Dressings Rosemary and Caramelized Blanc Pearl Onions Strawberry Shortcake with

Herb Roasted Crispy Potato Whipped Cream and Wedges with Crème Fraiche & Bacon Strawberry Coulis

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 38

Havana 155.00 per guest Baja Border 140.00 per guest

SALADS ENTRÉES AND SALADS ENTRÉES AND ACCOMPANIMENTS ACCOMPANIMENTS Spinach and Arugula with Oranges, Vine-Ripe Tomato and Cucumber Tomatoes and Poppy Seed Grilled Churrasco Steak with Spiced Black Bean Salad with Queso Fresco, Fajita Station to include Spicy Beef House-made Corn Tortilla Vinaigrette Chimichurri Sauce Scallions and Papaya and Chicken, Roasted Peppers, Chips with Salsa Basket of Jerk Spiced Onions, Sour Cream, Cheddar Chorizo and Potato Salad with Mojo Marinated Whole Roasted Plantain Chips Black Bean, Chorizo and Cheese, Guacamole, Diced Jalapeno Cornbread Cumin-Honey Dressing Pork Loin with Garlic-Orange Squash Salad Tomatoes and Green Tomatillo Assortment of Cuban Breads Glaze Salsa Served with Warm Flour Chili and Lime Seafood Ceviche Jicama Pomelo Salad with Cilantro, MINIATURE DESSERTS and Corn Tortillas Cuban Paella with Shrimp, Chicken, Extra Virgin Olive Oil and Orange Hearts of Palm with Papaya, MINIATURE DESSERTS Churros with Dulce de Leche Salsa Shellfish, Peas and Saffron Rice Dressing Veracruz Style Roasted Fish Filet Jicama and Cilantro Dressing with Tomato, Pepper and Cumin Dusted Mahi Mahi with Flan de Queso Shrimp and Scallop Ceviche Cinnamon Sugar Tortillas Caper Sauce Tomato, Lime and Avocado Salsa with Lime Juice and Chilis with Cajeta Braza Cubano de Guayaba Green Mole Chicken Enchiladas Smashed Boniato with Buttermilk Flan de Vanilla Masa Real de Cuba Mexican Rice and Traditional ® Kahlua Chocolate Flourless Cake Besos de Coco Black Beans with Cinnamon Whipped Cream

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 39

Reception

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 40

Canapé and Hors d’oeuvre Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Our selection of Hand-made Canapés and Hors d’oeuvre are created to be passed butler style. Each item is priced per piece and based on a minimum order of 30 pieces per selection.

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 41

COLD CANAPÉ HOT HORS D’OEUVRE

Mini Taco, Tuna Tartar with Cured Beef Carpaccio with Arugula Tandori Spiced Chicken Satay with Lobster Beignet Sriracha Mayo and 24 Month Aged Shaved Cucumber and Jalapeno Raita 8.00 per piece 8.00 per piece Parmesan Cheese 7.00 per piece 8.00 per piece ‘Fish & Chips’ Cone with Hummus and Pita with Short Rib Empanada with Tartar Sauce Kalamata Olives Hamachi Sashimi on Crispy Rice Avocado Salsa 7.00 per piece 7.00 per piece with Sriracha Aioli 7.00 per piece 8.00 per piece Chicken Mole Popsicle with Compressed Watermelon with Shrimp Tempura with Chili Nut Granola Lime Aioli Mint and Goat Cheese Truffle Deviled Egg Sriracha Aioli 7.00 per piece 7.00 per piece 7.00 per piece 9.00 per piece

Vegetable Summer Roll with Spiced Lamb Chop with Rosemary Yuzu Jelly and Sweet Chili Sauce Infused Red Wine Sauce 7.00 per piece 9.00 per piece

Cheese Crostini with Brie and Ahi Tuna Slider with Shitake Honey Comb Mushroom, Pickled Red Onions 7.00 per piece and Sambal Aioli 8.00 per piece Smoked Salmon with Caviar and Dill Cream Cheese Kobe Beef Mini Slider with Tomato 7.00 per piece Jam, Truffle Aioli and Micro Arugula Citrus Marinated Shrimp Cocktail 8.00 per piece 8.00 per piece Korean BBQ Beef Taco with Coastal Crab Salad on a Crispy Asian Slaw Chip with Pineapple Salsa 7.00 per piece 8.00 per piece Jumbo Lump Crab Cake with Gold Leaf Foie Gras Macaroon Piquillo Pepper Coulis 8.00 per piece 8.00 per piece

Veggie Spring Roll with Plum Sauce 7.00 per piece

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 42

Reception Stations Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Reception Tables are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service.. Action Stations require one Chef/Attendant per 50 - 75 guests. A Chef/ Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 43

Artisan Cheeses Vegetables from Mediterranean Tartar Martini Dim Sum and

Assortment of European the Farm Station Mediterranean Branzino Tartar, Dumplings Cheeses, Artisan American Farm Lime, Basil, Mint and Extra Seasonal Raw Vegetable Antipasti Display of Hummus, Displayed in Bamboo Steamers Cheeses and Marinated Cheeses Prosciutto di Parma, Salami, Virgin Olive Oil Display to include Asparagus, Olive Tapenade, Eggplant Baba Bresaola, Parmesan, Pecorino Shrimp Dim Sum, Vegetable Served with Dried Fruits & Cauliflower, Broccoli, Baby Ganoush, Pita Chips, Crostini and Provolone Cheese, Ahi Tuna Tartar with Red Chilis Dim Sum and Crispy Pork Pot Nuts, House-made Jams and Carrots, Celery Sticks and Toast and Baguette Balsamic Vinegar, Extra Virgin and Tropical Salsa Sticker Marmalade, Quince Paste, Cherry Tomatoes Served with Olive Oil, Dried Fruits and Nuts Served with Jars of Marinated Served with Garlic, Scallion English Crackers and Assorted Pita Chips, Hummus, Ranch, Scottish Salmon Tartar with Olives, Roasted Peppers, Grilled and Chili Soy Sauce, Lime Artisan Breads Blue Cheese and Romesco Minimum of 35 guests required Fresh Avocado, Lemon and Cold Zucchini and Onions with Herbs Mint Ponzu Sauce and Dipping Sauces Pressed Extra Virgin Olive Oil and Olive Oil, Grilled Portobello 38.00 per guest Sriracha Mayo Minimum of 35 guests required Minimum of 35 guests required Mushroom and Whole Roasted 36.00 per guest 28.00 per guest Garlic Oil 26.00 per guest 24.00 per guest

Buffalo Mozzarella with Vine-Ripened Tomatoes and Marinated Artichokes

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 44

Raw Bar on Ice Sushi Station** Ramen Station* Valencian Paella*

Served with Lemon and Lime Maine Chilled Lobster Sushi Rolls (7) Pieces Total per Guest Ramen Noodles Cooked in Dashi Vegetable Paella with Artichokes, Wedges, Tabasco Sauce Half a Tail Select three rolls Minimum of 25 guests required and Miso Broth Red and Green Bell Peppers, Minimum of 100 pieces per item 22.00 per item California, Lobster, Spicy Tuna, 56.00 per guest Spanish Onions, Peas and Shrimp Tempura, Rainbow, Toppings to Include Bamboo Fresh Parsley Chilled Jumbo Gulf Shrimp with Cracked King Crab Legs with Eel Dynamite, Jules **Sushi Station may be displayed Shoots, Steamed Pork, Pecking 22.00 per guest Cocktail Sauce and Lemon Caper European and American Style or presented as an Activation Duck, Shitake Mushrooms, Fresh Remoulade Cocktail Sauces Nigiri Sushi Station with a Sushi Chef. Bean Sprouts, Nori Seaweed, Seafood Paella with Shrimp, 8.00 per item 12.00 per item Select two nigiri A Sushi Chef fee of $300 is Tofu, Pickled Ginger, Corn, Calamari, Mussels, Clams, Hamachi, King Salmon, applicable for the first hour Scallions and Egg Langoustines, Chorizo, Red and East Coast Oysters on the Half Florida Stone Crab Big Eye Tuna, Shrimp, and $175 for each additional Green Bell Peppers, Spanish Served with Sriracha, Hot Chili Shell with Cocktail Sauce and October 15th to May 15th Alaskan King Crab 30 minutes. Onions and Peas Sauce and Soy Sauce Mignonette Sauce Market price per item 30.00 per guest 7.00 per item Served with Wasabi, Soya Sauce 28.00 per guest Enhance with a Logo Ice and Pickled Ginger Mixed Paella with Seafood, Snow Crab Claws with European Sculpture Chicken, Chorizo, Red and (5) Pieces Total per Guest and American Style Cocktail 750.00 - 1000.00 per item Green Bell Peppers, Spanish Minimum of 25 guests required Sauces Onions and Peas 45.00 per guest 9.00 per item 28.00 per guest

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 45

Slider Station* Street Tacos* Italian Pasta Rice in the Box* Hand Tossed Pita Pocket Station*

Select two of the following Select two of the following Station* Select two of the following Salads* Marinated Shawarma Chicken

Seared Rare Ahi Tuna with Churrasco Marinated Skirt Steak Select two of the following Grilled Rare Ahi Tuna with Select two of the following Lamb Kebab with Onions Arugula, Shiitake, Pickled Onion, with Pickled Red Onions and Chuka Salad, Avocado, Grilled and Fresh Parsley Crispy Gnocchi with Heirloom Organic Beets with Arugula, Tomato and Sambal Aioli Chipotle Aioli Romaine, Spicy Soy and Tomato and Organic Spinach Blue Cheese, Pistachio Brittle Sambal Aioli Grilled Mini Pita Pockets with Black Angus Beef with Tomato Seared Mahi with Cabbage Slaw, and Florida Orange Citrus Lettuce, Pickled Onions, Black Truffle Macaroni Jam, Watercress and Truffle Aioli Lime Aioli and Chile de Arbol Korean BBQ Short Rib with Dressing Tomato Salsa, Crispy Chickpeas and Cheese Sweet & Sour, Cucumber, Endive BBQ Pulled Pork with Cabbage Chicken Mole with Cotija Watermelon, Tomato, Pickled Served with Tzatziki Sauce, Traditional Spaghetti Carbonara Kimchi and Sweet Soy Slaw, House Mustard and and Avocado Salsa Red Onions, Feta, Cucumber, Avocado Cream and with Crispy Bacon Onion Ring Hot Smoked Chicken with Olive Oil and White Balsamic Chermoula Sauce Pork Tacos ‘al Pastor’ with Vinaigrette Seafood Penne Pasta with Fresh Poached Egg, Nappa Kimchi Braised Short Rib with Gruyère Dry Chilis, Charred Pineapple 30.00 per guest Calamari, Gulf Shrimp, Fresh and Korean BBQ and Caramelizchilied Onions Cilantro and Salsa Verde Market Lettuces with Endive, Basil and Arrabbiata Sauce Duck ‘Red Roast’ with Kholrabi Gala Apple, White Cheddar and Hot Smoked Salmon with Malt Served with a Salsa Bar including Bee Heaven Honey Dressing Wild Mushroom and Kimchi, Sweet & Sour Mango Vinegar Aioli, Tomato Jam Salsa Roja, Salsa Verde, Pico de Parmesan Raviolis and Pickled Peach BBQ and Sprouts Gallo and Guacamole Romaine Salad with Crispy 28.00 per guest Croutons, Dry Aged Parmesan 30.00 per guest 26.00 per guest 32.00 per guest Cheese and Caesar Dressing

26.00 per guest

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 46 Dessert Stations Similar to the Reception Tables, our Dessert Stations are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. Action Stations require one Chef /Attendant per 50 - 75 guests. A Chef/Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

SWEET ENDINGS DISPLAY COCONUT FOAM* ST. REGIS BAL HARBOUR ICE ST. REGIS S’MORES Seasonal Collection of Petit Coconut Foam Served with CREAM AND SORBET CART* STATION* Fours and Fancy Confections to Pineapple Ice Cream, Ginger House-made Vanilla, Chocolate, Traditional S’mores Created include a Variety of Macarons and Almond Streusel Strawberry Ice Cream and with Graham Cracker, Dove and Shortbread, Lemon Curd 20.00 per guest Passion Fruit Sorbet Chocolate and a Selection Bar, Fresh Berries, Hand-made Served with Crispy Sugar of Coconut, Guava, Passion Truffles and Candies, Assorted CRÈME BRÛLÉE STATIONS* Cones and Assorted Toppings Fruit and Vanilla Flavored Layered Cakes, Tropical Fruit Miniature Vanilla and Chocolate to Include Sprinkles, Cherries, Marshmallows Verrines, Crème Brûlée, Crème Brûlée with Seasonal Caramel Sauce, Chocolate Sauce 22.00 per guest Strawberry Guava Cheesecake, Berries and Madeleines and Whipped Cream Fruits Tarts and Chocolate 22.00 per guest 26.00 per guest MACARONS Verrines An Assortment of Macarons 36.00 per guest “NITROGEN” MINI ICE CLASSIC AMERICAN to Include Vanilla, Chocolate, CREAM CONE STATION* MILKSHAKE STATION* Strawberry, Orange Blossom, TROPICAL FRUIT FLAMBÉ* House-made Guava, Coconut, Vanilla, Strawberry and Pistachio and Key Lime Mango, Pineapple, Papaya and Pineapple and Dulce de Leche Chocolate Shakes, Caramel 18.00 per guest Starfruit Served with Mango Ice Creams with Mini Vanilla and Sauce, Chocolate Sauce, and Raspberry Sorbet Chocolate Cones Whipped Cream and Cherries ESPRESSO AND 20.00 per guest 30.00 per guest 22.00 per guest CAPPUCCINO BAR* Includes Flavored Syrups, BANANAS FOSTER* MINIKIN DONUTS MINI CAKE STATION* Shaved Chocolate, Whipped Sautéed Bananas, Butter, Brown An Assortment of Minikin “Quick” Almond Cake Served Cream and Biscotti Sugar, Cinnamon and Dark Donuts to Include Glazed, with Dulce de Leche Ice Cream 12.00 per guest Rum Served with Cinnamon Cinnamon Sugar, Chocolate and Chocolate Feuilletine Ice Cream and Pumpkin Bread Glazed or Brown Butter Pecan 22.00 per guest Croutons 22.00 per guest 22.00 per guest

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Carving Stations Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability.

Action Stations are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. Action Stations require one Chef/Attendant per 50 - 75 guests. A Chef/ Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

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BEEF BRISKET* SUCKLING PIG* ENHANCEMENTS Slow Cooked Beef Brisket with Mojo Roasted Suckling Pig with BBQ Sauce and Rosemary Tomatillo Avocado Salsa, Corn Fresh Grilled Asparagus Ciabatta Bread Salad and Tortillas Creamy Mashed Potatoes Serves 20 guests Serves 20 Guests 36.00 per order 450.00 per order Roasted Rosemary Fingerling Potatoes PRIME RIB EYE* RED SNAPPER* Roasted Dry Rubbed Prime Whole Roasted Local Red Dauphinoise Potato Rib Eye with Red Wine Sauce, Snapper on a Bed of Herbs and Horseradish Cream, Dijon Charred Lemon with Tropical Grilled Marinated Vegetables - Mustard and Parmesan Popovers Fruit Salsa and Lemon Beurre Zucchini, Portabella Mushroom, Serves 25 Guests Blanc Squash, Onions 500.00 per order Serves 25 Guests Seasonal Roasted Vegetables 480.00 per order WHOLE ROASTED BEEF Medley TENDERLOIN GROUPER* Creamed Corn Beef Tenderloin with Acapulco’s Barra Vieja Grouper Chimichurri Salsa, Red Wine Chargrilled Butterfly Grouper 10.00 per guest per item Sauce and Brioche Rolls Marinated with Guajillo Pepper, Serves 20 Guests Lime Juice and Spices, Served 600.00 per order with Refried Black Beans and Fresh Corn Tortillas NEW YORK STRIP* Serves 25 Guests Pepper Crusted New York 450.00 per order Strip with Béarnaise Sauce, Horseradish Cream, Creamy SALMON* Mustard and Sourdough Rolls Roasted Scottish Salmon with a Serves 20 people Champagne Salt Crust, Served 540.00 per order with Orange Beurre Blanc and Lime Tartar Sauce WHOLE ROASTED FARM Serves 20 Guests RAISED CHICKEN 400.00 per order Chicken with Truffle Butter, Lemon Chicken Jus and Country Bread - 4 Birds Serves 20 Guests 360.00 per order

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Drinks

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Bar Selections Host bar prices are offered per drink or per person on an hourly basis and include appropriate mixers and garnish. The hourly bar package will be ordered for the number of guests guaranteed for the event.

Any beverage station or bar serving alcohol requires a Bartender. A Bartender Fee of $200 per Bartender for up to 2 hours will be applicable (one Bartender per 50-75 guests). If the Bar extends beyond 2 hours, there will be a charge of $125 per Bartender for each additional half-hour.

ST. REGIS LUXURY BAR WINE DOMESTIC AND BAR PACKAGE IMPORTED BEER Ketel One, Grey Goose, St. Regis Select Cabernet First Hour Belvedere Sauvignon and Chardonnay Bud Light 48.00 per guest

Johnnie Walker Black, 54.00 per bottle Amstel Light Second Hour Chivas Regal 12yr, 20.00 per guest Macallan 12yr Heineken Third Hour Jack Daniel’s, Maker’s Mark Guinness Stout 16.00 per guest Crown Royal Corona Extra Fourth Hour Bombay Saphire, Sam Adams 12.00 per guest Hendricks Stella Artios Bacardi, Mount Gay, Non-Alcoholic Zacapa 23yr St. Pauli Girl Patron Silver 11.00 per drink 17.00 per drink

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CORDIALS AND ST. REGIS BLOODY MOJITO BAR LIQUORS MARY BAR Mojitos are made with Hennesy V.S.O.P. Several years ago, St. The St. Regis Bal Harbour Fresh Fruits Classic, 18.00 per drink Regis properties around Bloody Sunrise Raspberry, Passion Fruit, the world were asked to Pineapple Grand Marnier, Bailey’s, capitalize on the hotels The St. Regis New York’s Sambuca Luxardo, historic connection with Original Red Snapper 17.00 per drink Limoncello Pallini, the famed Bloody Mary by Amaretto di Saronno creating their own takes The St. Regis Atlanta’s West 16.00 per drink on the original recipe. Paces Mary With this ritual comes a The St. Regis Rome’s Mary choice for three vodkas Terranean from the vodka & martini bar to make three Bloody 16.00 per drink Marys from The St. Regis Worldwide Collection.

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Hand Crafted Specialty Cocktails Prices are per drink and include appropriate garnish. Please allow a few extra moments when ordering these expertly handcrafted cocktails as they require additional steps in preparation. You may select up to (4) cocktail to create a specialty bar or select (1) as a specialty cocktail to be passed butler style or as an enhancement on your Bar.

HEMINGWAY DAIQUIRI WATERMELON COSMO SPICY PEACH PEPINO MARGARITA Mount Gay Rum, Luxardo Ketel One Citron Vodka, Belvedere Peach, Lime Juice, Hornitos Tequila, Cointreau, Marashino, Fresh Lime, Fresh Watermelon Liquor, Cranberry Sriracha Sauce, Mint Leaves, Lime Juice, Simple Syrup, Pink Grapefruit, Agave Syrup Juice, Fresh Lime Club Soda Cucumber Juice, Jalapeno 24.00 per drink 24.00 per drink 24.00 per drink Pepper 22.00 per drink THE VESPER PARAISO ROSEMARY BLOSSOM Tanqueray Gin, Cointreau, Patron Silver Tequila, Cedilla Hendrix Gin, Pomegranate SMOKED CHERRY Americano Acai Liquor, Canton Ginger Liqueur, Prosecco, Grapefruit Jack Daniels, Luxardo, Orange 24.00 per drink Liquor, Fresh Lime Juice Bitters, Rosemary Syrup, Bitters, Sugar, Marinated Cherry 24.00 per drink Lemon Juice 22.00 per drink WHITE LADY 24.00 per drink Plymouth Gin, Cointreau, ELDERFLOWER SPRITZER WATERMELON FIZZ Fresh Lemon St. Germain Liquor, Aperol, GINGER SAKETINI Tanqueray Gin, Basil, Lime Juice, 24.00 per drink Chandon Champagne, Ketel One Vodka, Ginger Watermelon Juice, Simple Syrup, Club Soda Liqueur, Sake, Mint, Lime, Elderflower Foam MARTINI PASSION 20.00 per drink Cucumber, Wasabi 24.00 per drink Absolut Vanilla Vodka, 24.00 per drink Watermlon Liquor, THE LYCHEE BEACH Passion Fruit Puree Belvedere Pink Grapefruit, Soho 24.00 per drink Lychee Liquor, Fresh Lychee 24.00 per drink

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Wine Collection

The focus of our Wine Collection is to continually source and introduce you to what we consider some of the finest wines available from California and other parts of the world. To assure your highest expectation are met, we will always strive to provide wines emphasizing interesting selections from high-quality producers as well as single-vineyard boutique wineries exemplifying the craft at its best.

SPARKLING WINES AND CHAMPAGNE ROSÉ WINES WHITE WINES

Prosecco, Andreola Dirupo, Veuve Clicquot, Yellow Rosé in the Air, Côtes de PINOT GRIGIO SANCERRE CHARDONNAY NOTABLE WHITES Valdobbiadene, Italy Label, Champagne, France Provence AOP FROM ACROSS THE 59.00 per item 140.00 per item 60.00 per item Italo Cescon, Friuli, Italy Domaine Rossignol, Loire Ramey, Russian River GLOBE 60.00 per item Valley, France Valley Sonoma, USA Domaine Chandon, Brut, Billecart Salmon, Brut Rose, Château Romassan, 63.00 per item 80.00 per item Domaine François Carillon, California, USA Champagne, France Domaine Ott, Puligny-Montrachet, Bandol France CHENIN BLANC Stags Leap Winery, Burgundy, France 65.00 per item 215.00 per item SAUVIGNON BLANC Napa Valley, USA 114.00 per item 126.00 per item L’avenir, Stellenbosch, Agustí Torelló Mata, Cava Ruinart, Brut Rose, Duckhorn, Napa Valley, 95.00 per item South Africa Gavi di Gavi La Scolca Brut Nature Gran Reserva champagne France USA 2010 75.00 per item Cakebread Cellars, “Black Label’ Piedmont, 200.00 per item 54.00 per item 90.00 per item Napa Valley, USA Italy Dom Perignon, Brut 2009, Cloudy Bay, Marlborough, 110.00 per item 130.00 per item Taittinger, Brut, Champagne, France New Zealand RIESLING Champagne, France 500.00 per item Kistler, Les Noisetiers, Albariňo, Bodegas Lagar de 75.00 per item Sonoma Coast, USA Pintos, Rias Baixa, Spain 105.00 per item Rosenburg’ Paul Blanck & Cakebread Cellars, Napa Fils, Elsace, France 142.00 per item 87.00 per item Valley, USA 78.00 per item 105.00 per item

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RED WINES

CABERNET SAUVIGNON PINOT NOIR MALBEC NOTABLE REDS FROM ACROSS THE GLOBE Justin, Paso Robles, USA Row 503, Willamette Valley Bodega Catena Zapata, 60.00 per item Oregon, USA “Lunlunta” Mendoza, Château Montlabert, St. 76.00 per item Argentina Emillion Grand Cru, “Artemis” Stags Leap Wine 72.00 per item Bordeaux France Cellars, California, USA Monitore Estate Reserve, 110.00 per item 153.00 per item Willamette Valley, USA 90.00 per item Pinotage L’avenir, ‘Single Stags leap winery, Napa Block’ Stellenbosch, Valley, USA South Africa 195.00 per item 105.00 per item MERLOT Heitz Cellars, Napa Valley, Chateauneuf du Pape, USA Swanson Vineyards, Domaine Ogier, Côtes du 150.00 per item Oakville, USA Rhone, France 74.00 per item 105.00 per item ‘Conflict Corner’, J. Bookwalter, Columbia Sangiovese & Syrah, I Gusti Valley, WA, USA & Zanza, Tuscany, Italy 185.00 per item 68.00 per item

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS 55 Terms & Conditions

MENUS AND FINAL DETAILS GUARANTEED In some instances, more SERVICE CHARGE AND FOOD AND BEVERAGE ATTENDANCE advanced notice of attendance SALES TAX All final details (menu selection, may be required due to menu Due to licensing requirements room set-up, agenda/schedule The client, person or party complexity, holidays, delivery A service charge, currently and quality control issues, all of events, etc.) are due in making arrangements on behalf or other constraints. The final 25% (plus all applicable taxes), food and beverage to be served writing to the Catering and of the client, must submit to guarantee can be increased, will be added to all food and on Resort property, including Event Manager assigned to the Resort, no later than 12:00 but not subject to reduction. beverage pricing (service charge any food and beverage in your event, (4) weeks prior to Noon (EST), three business If an increase of 10% or is subject to change without exhibit booths, must be the event date. Banquet Event days (72 hours) prior to the more is requested after the notice). This charge includes supplied and prepared by the Orders (BEOs) will be created scheduled function (weekends final guarantee is received, an an 18% gratuity for banquet St. Regis Bal Harbour. for each event outlining the and holidays are not included), additional charge above the employees. No other fee or specific details and sent for your a guaranteed number of guests food and beverage charges charge is a tip, gratuity or review/approval. A final signed attending all planned functions. would apply to accommodate service charge for any employee version of the BEOs is due to The guaranteed number of the last minute increase. unless otherwise noted. Sales the hotel (10) business days attendees shall constitute Tax is currently at 9% (sales prior to the start of your event a guarantee, not subject to If requested, the resort will tax is subject to change without or program. Your signature reduction, for which charges over set for events up to 3% notice). on the BEO indicates your will be assessed accordingly. above the guarantee, however acceptance of the estimated Should the client not notify the the over set does not apply to A service charge, currently number of attendees and event Resort of a final guaranteed food and beverage. Additional 25% (plus all applicable taxes), details outlined on the BEO number, the Resort shall use fees apply for food and beverage will be added to the function and the Resort’s terms and the agreed number from your pre-set over the final guarantee. space rental fee, set-up fee, conditions. This important set contracted schedule of events Additional fees apply for food outdoor usage fee and banquet timeline will allow the hotel to and function space as the final and beverage pre-set over the labor fees. The service charge properly prepare and staff for guarantee. final guarantee. is retained by Hotel to cover each event. Any adjustment in non-itemized costs of the the noted timeline may result in For events held on Saturday, event. Sales Tax is currently at additional charges or labor fees. Sunday and Monday, 9% (subject to change without notification of guaranteed notice). attendance must be submitted no later than 12:00 noon (EST) on the preceding Wednesday.

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OUTDOOR EVENTS OUTDOOR EVENT PERMITS assigned to your event for AUDIO VISUAL AND PARKING SECURITY application and additional LIGHTING Please note some restrictions For events taking place at one information. The hotel does not offer self- Hotel does not provide security apply when booking the of the outdoor venues including Presentation Services Audio park parking options. Event in the meeting and event space outdoor venues, relating the beach, décor/rental load in/ OUTDOOR EVENT Visual Company is located valet parking (arrival/departure) and all personal property left to, but not limited to: need load out area is located behind WEATHER CALL on site at the Resort for may be through the hotel’s in the meeting or event space for city public safety officer, the hotel on the beach road (an your convenience and is the main entrance or pre-arranged is at the sole risk of the owner. city permit, set up and tear emergency access road) and The St. Regis Bal Harbour preferred audio visual and through the Astor Ballroom You agree to advise your down times, food & beverage requires special approval by the Resort reserves the right to lighting company as well as the level. Please contact the attendees and guests that they minimums, approved City of Bal Harbour who will make the final weather call exclusive rigging company of Catering and Event Manager are responsible for safekeeping equipment, sound, lighting issue a permit for the specific due to high wind, lightning, The St. Regis Bal Harbour. assigned to your event for of their personal property. You and outdoor entertainment. day and time of load in/load unsafe weather conditions or a additional information. may elect to retain security Furthermore, plated meal out. In addition to the permit, rain chance of 30% or higher. personnel to safeguard personal events are not available for a city public safety officer Weather call for breakfast LINENS FOR BANQUET CERTIFICATE OF property in the meeting and events hosted outdoor. will be required by the Bal events will be made by 6:00pm EVENTS INSURANCE event space. Please contact the Harbour Police to access this EST on the day prior to event Catering and Event Manager The St. Regis Bal Harbour Outside Vendors and Additional lighting is required area. A special beach permit date. Weather Call for lunch, assigned to your event for provides white table linen Decorators for all event types for all outdoor events and is required for group activities receptions and dinner events additional information. for banquet events, which must have a Certificate of arranged through Presentation and functions taking place must be made no later than complement the hotel function Insurance on file and must name Services (PSAV) who will on the beach. There are some (5) hours prior to the event space décor. Specialty linen can all entities for this property provide a quote based on restrictions during our turtle start time. The Back up space be ordered through the Catering as additional insured with a the event specifications and nesting season. Requests must blocked for your event has and Event Manager assigned to minimum coverage starting requirements. be completed by and submitted not been pre-set in advance. your event. Additional fees at three million dollars. Hotel by the group or special event Weather call for beach events To remain compliant with local will apply. reserves the right to increase planner directly with the City will be made (24) hours prior to noise ordinance, outdoor music the amount of minimum of Bal Harbour Police at least the event start time. The space must end by 10:00 pm (EST) coverage required based on the three weeks prior to event date. will be set once the weather speakers and sound must be event. Certificate of Insurance All applicable charges will be call is made. There will be an placed facing away from the should be submitted to the the responsibility of the client. additional set up fee of $15 per hotel and residential buildings Resort twenty-one (21) days Hotel approval is required prior person, plus service charge and (outdoor restrictions are subject prior to move in. Certificate to submitting requests/forms sales tax, should the weather to change based on changes to of Insurance specifics can be to the city. Please contact the call be reversed. Pricing is city ordinance guidelines). provided by the Catering and Catering and Event Manager subject to change without notice. Event Manager assigned to your event.

BREAKFAST LUNCH BREAKS DINNER RECEPTION DRINKS TERMS