Banquet Menus 2020 Welcome to Loews Portofino Bay Hotel

Loews Portofino Bay Hotel Banquet Menus 2020 Welcome to Loews Portofino Bay Hotel

“Our mission is to deliver a superior product that focuses on your health, fueling your body while delighting your senses, and creates a culinary experience you are sure to remember for a time to come. We work closely with local farmers, building positive relationships that enable our chefs to have firsthand knowledge of the products currently available and of the highest quality, supporting the community while focusing on our guests. My team and I always appreciate an opportunity to create. If there is anything that we can do to surpass your expectations whether dietary, special needs or customized dining, we are here to deliver!”

Leon Teow Executive Chef BREAKS 6

BREAKFAST 16

LUNCH 26

DINNER 40 Table of Contents RECEPTIONS 58

BEVERAGES 70

VENUES 78

MEETING PLANNER GUIDE 98

All food and beverage pricing is per person and subject to service charge and city/state sales tax. Menus are subject to change based on seasonality and product availability. We are proud to only use cage-free eggs. À LA CARTE BREAKS 8 Breaks THEMED BREAKS 12

All food and beverage pricing is per person and subject to service charge and city/state sales tax. Menus are subject to change based on seasonality and product availability All themed break prices are per guest for up to 30 minutes of service. Breaks  La Carte GOURMET FINGER SANDWICHES COOKIES

P e r D oz e n P e r D oz e n Smoked Salmon with Dilled Honey Mustard on Black Pepper Brioche 75 French Berry Macaroons with Raspberry Jam 66 Sugar-cured Ham with Double Cream Brie on Raisin -Walnut Toast 66 Island Coconut Macaroons 66 Shaved Turkey with Plum Confit on Fig-Thyme French Toast 66 Classic Shortbread Cookies 66 Tomato and Buffalo Mozzarella stacked on Pesto-brushed Focaccia Bread 68 Jumbo Chocolate Chip, Peanut Butter, Chocolate Chunk, Oatmeal Raisin Cookies 68 Goat Cheese and Roasted Pepper Profiteroles 70 Lobster Medallion, Arugula and Curried Aïoli on Sablé Crust 75 THE REST Charred Ahi Tuna with Sesame-laced Seaweed 75 Steamed Dim Sum (BBQ Buns / Pot Stickers) with Ginger-Teriyaki Sauce 52 P e r D oz e n Jumbo Pretzels with Traditional Mustard and Passion Fruit Mustard 68 Orange, Lemon and Lime Sorbets presented in Fruit Peel Shells 72 PASTRIES Hard Boiled Cage Free Eggs in Shells 35 P e r D oz e n French Carrot Cake with Crème Fraîche Icing, Candied Walnuts 42 Chocolate-Passion Fruit Tart 57 Coffee Tart with Vanilla Chantilly 57 Chocolate Mousse and Meringue Sandwich 66 Key Lime Tart 66 Apple Fritter with Cinnamon Sugar 52 All-Chocolate Brownies 68 Assorted Bagels with Cream Cheese 68

8 9 Breaks  La Carte CLASSIC SNACKS BEVERAGES

Trail Mix 6.50 B y t h e B o t t l e Assorted Gourmet Ice Cream Bars 7 Assorted Soft Drinks 7 Frozen Fruit Bars 6.50 Still or Sparkling Water 7 Granola Bars, Power or Protein Bars 6.50 Gatorade 7 Candy Bars 6.50 Gold Peak Iced Tea 7 Whole Fruit 4 Red Bull (Regular or Sugar-Free) 8 Sliced Fruit 13.50 Vitamin Water 8 Assorted Bags of Dry Snacks 5 Bottled Juice 7 Assorted Individual Yogurts 6.50 Cold Pressed Juice 11 Cold Brewed Coffee 8 BEVERAGES Starbucks Frappuccino (Mocha, Vanilla, Coffee) 7 Fresh Fruit Smoothies 8 B y t h e G a l l on Freshly Brewed Coffee, Decaffeinated Coffee or Tea 103 ALL DAY BEVERAGES Iced Tea 95

Lemonade 95 P e r p e r s on f o r f ou r h ou r s of c on t i n u ou s s e rv ic e 35

Hot Chocolate 95 P e r p e r s on f o r e ig h t h ou r s of c on t i n u ou s s e rv ic e 50 Fruit Juice 96 Fruit Infused Water (Citrus or Watermelon) 80 Freshly Brewed Coffee, Decaffeinated Coffee and Gourmet Hot Tea Assorted Soft Drinks Bottled Waters

10 11 Breaks Themed ZEN 25 ISLAND DREAM 21

Like Yin and Yang, this soothing and spicy break brings balance Tantalizing and refreshing, this break is like a mini-vacation. A real reward for hard work. Green Tea with Orange Blossom Honey, Served Warm Classic Lemonade Limeade Plum, Lemon Grass and Ginseng Teas, Served Chilled Sparkling Pink Lemonade Maki Rolls with Spicy Tuna and Avocado with Cucumber, Wasabi and Soy Sauce Assorted Spiced Taro Chips (2 per person) Build Your Own Island Snack Mix offering Toasted Coconut, Honey-Roasted Nuts, Chicken and Beef Saté, Spicy Peanut Sauce 2 per person Raisins and Plantain Chips Individual Chilled Lychee and Lemon Grass “Soup” Tropical Fruit Cocktail, Toasted Honey Meringue Mango Cheesecake Spring Roll Mango French Toast Coconut Crème Brûlée Key Lime Pie Passion Fruit Crème Brûlée Chocolate Mousse Cake CHOCOLATE SHOP 22

There’s nothing like chocolate to energize body and soul. JUICE BAR 20 Chocolate Chunk and Chocolate Chip Cookies Chocolate Shortbread Provides that much needed morning or afternoon power push Milk Chocolate Mousse Honest Teas (Organic Teas with alternative sweeteners) Orange Peel with Chocolate Extracted and Pressed Juices to include Carrot, Apple, Beet and Celery Marshmallows and Hot Chocolate Fondue Seasonal Fruit Smoothies with Energy Additives (Gingko Biloba, Ginseng and Whole, 2% & Skim Milk Bee Pollen) Whole Seasonal Fruits APPLE ORCHARD 20 House-made Energy Bars, Protein Bars and Yogurt Bars Mini Wheat Germ, All-Bran and Multi-Bran Muffins Like a breath of fresh air, these apple treats are inspirational. Chilled Sparkling & Still Apple Juice Apple Cider Apple Beignets with Caramel Sauce Apple Tart with Allspice Sour Cream Granny Smith Apple Sorbet Market Basket of Red, Green and Yellow Apples

12 13 Breaks Themed FLORIDA CITRUS 18 BUILD YOUR OWN BREAK

Sensational and refreshing! A Florida experience. Select any combination of Sweet, Savory or Healthy items.

Fresh-squeezed Orange Juice S e l e c t 3 It e m S w e e t, S avo ry o r H e a lt h y i t e m s 22 Lemonade Citrus-flavored Mineral Waters S e l e c t 4 It e m S w e e t, S avo ry o r H e a lt h y i t e m s 27 S e l e c t 5 It e m S w e e t, S avo ry o r H e a lt h y i t e m s 32 Lemon and Orange Muffins Key Lime Tarts, Orange Curd Tarts Chocolate Cups with Passion Fruit Caramel F r o m t h e S w e e t S h op Citrus Biscotti Raspberry and Chocolate Macaroons Blood Orange, Lemon and Lime Sorbets in Natural Peel Citrus Lemon Sugar Shortbread Cookies White Chocolate Mint Martines SELFIE TIME, SAY “CHEESE” 24 Orange Coffee Tarts

Indulge Yourself in this special moment!! Fruit Mousse Shots Mocha Cheesecake Coconut Chocolate Bars Strawberry and White Chocolate Cheesecake Key Lime Cheesecake S avo ry Butterscotch Cheesecake Miniature Franks in Puff Pastry with Dijon Mustard Peanut Butter Cheesecake Banana Cream Cheesecake Warm Jumbo Pretzel with Golden Mustard Mixed Berries Served in Citrus Shell Roasted Assorted Sweet and Savory Walnut, Pecan, Almond Watermelon Infused with Mint Jelly Skewer Tuna Salad on Miniature Croissant Sliced Prosciutto de Parma Panini with Fresh Mozzarella, Tomato Basil Jam, Foccacia AFTERNOON TEA 25 Shrimp and Crab Meat Cake, Spicy Remoulade

A very civilized tradition, the “Tea Forte” brings back memories of afternoon parties fit to H e a lt h Wat c h e r entertain royalty. Baby Vegetable Display with Gorgonzola Tomato Dip Selection of “Portofino” Blended Teas Tea Sandwiches (4 per person) Citrus Marinated Vegetables Summer Rolls, Hoisin Dip Tea Breads, Fruit Tartlets, Assorted Pastries (3 per person) Fresh Fruit Kabobs, Flavored Yogurt Dips Freshly Baked Scone with Fruit Preserves and Devonshire Cream (1 per person) Fruit & Nut Granola Bars Lemon Angel Food Cake Tea to be displayed in silver tea urns with individually plated selection of sweets and savories. Dark Chocolate Flourless Cake

14 15 CONTINENTAL BREAKFASTS 18

BREAKFAST ENHANCEMENTS 19

Breakfast BREAKFAST BUFFETS 21

PLATED BREAKFASTS 25

All food and beverage pricing is per person (unless otherwise noted) and subject to service charge and city/state sales tax. Menus are subject to change based on seasonality and product availability All buffets are served for one hour. Buffets servicing groups under 25 guests are subject to a $5 guest surcharge. Breakfast Breakfast Continental Enhancements TRADITIONAL 38 QUICHE

Selection of Fresh-squeezed Citrus and Tropical Juices Everyone loves quiche, whether classically prepared with smoked bacon or kicked up with more sophisticated ingredients Sliced Seasonal Fruits and Berries, including Watermelon, Honeydew and Cantaloupe Classic Quiche Lorraine 11 Assorted House-made Croissants, Muffins, Danish Fruit Preserves, Butter Spinach, Goat Cheese and Portobello Quiche 11 Crab, Smoked Gouda and Roma Tomato Quiche 11 Freshly Brewed Coffee, Decaffeinated Coffee & Tea Individual Roasted Vegetable Frittata 11 Individual Crisp Quiche of Monterey Jack Cheese and Chives 11 SPA CONTINENTAL 42

Carrot & Orange Juice VOL-AU-VENTS Low-Fat Plain Greek Yogurt and Vanilla Yogurt Leave it to the French to cook up a unique edible “container”. These puff pastry shells contain an Sliced Seasonal Fruits and Berries, including Watermelon, Honeydew and Cantaloupe assortment of the things we love to eat. Quinoa Bowl with Cherry Tomatoes, Chilled Hard Boiled Eggs, Cranberries Scrambled Eggs with Wild Ripened Cheddar? 12 Build Your Own Yogurt Parfaits: Greek Yogurt, Granola, Dried Fruits, Berry Spinach, Poached Egg and Shaved Cured Ham with Hollandaise 15 Compote, Walnuts & Almonds Crab and Arugula, Poached Egg with Citrus Salsa 15 Bran Muffins & Blueberry Muffins Chicken and Apple Sausage, Scrambled Eggs, Chive Sour Cream 15 Honey, Fruit Preserves and Butter Freshly Brewed Coffee, Decaffeinated Coffee & Tea BREAKFAST SANDWICHES

These not-quite-Dagwood sandwiches add a decidedly American twist on breakfast. Toasted Ciabatta Bread, Oven-roasted Tomato, Spinach & Poached Egg 10 Whole Wheat Croissant layered with Ham, Egg & Cheese 10 Breakfast Strudel of Eggs, Sausage, Peppers & Cheese 10 Breakfast Quesadilla of Eggs, Salsa, Cheese & Cilantro 10 Sugared Ham and Cheese Croissant 10

Continental breakfast prices are based on one hour of service and do not include seating or table service. An additional $5 per person will be charged if seating and/or tables service is required. All breakfast enhancement prices are per guests per selection unless otherwise noted.

18 19 Breakfast Buffets A l l b r e a k fa s t bu f f e t s a r e s e rv e d w i t h f r e s h ly b r e w e d c of f e e , d ecaffeinate d c of f e e a n d g ou r m e t t e a .

TRADITIONS COUNTRY MORNING 54

Celebrate breakfast with these traditional complements Like breakfast at grandma’s Smoked Salmon Platter (per person) 16 Selection of Fresh-squeezed Orange & Grapefruit Juices Coffee Cake (per dozen) 68 Seasonal Fruits and Berries Ambrosia Southern Pecan Sticky Buns (serves 10) 74 Display of Individual Flavored Yogurts Assorted Individual Cereals with Whole & Skim Milk 7 Scrambled Eggs with Herbs Assorted Individual Yogurts 7 Poached Eggs on Potato Hash with Hollandaise Sauce Assorted Individual Greek Yogurts 8 Sausage Links Hickory-Smoked Bacon Southern Grits EGG AND OMELET STATION* 15 Warm Sticky Buns, Assorted Bagels, Southern Style Biscuits Chef will prepare a special omelet or eggs “your way.” Fruit Preserves, Honey, Butter & Cream Cheese Fillings include: Goat Cheese, Cheddar and Swiss Cheese, Smoked Salmon, Bay Shrimp, Wild Mushrooms, Green Onions, Peppers, Tomato, Ham, Bacon and Salsa FIRESIDE 48 Fried Eggs, Scrambled Eggs, Egg Beaters Like breakfast at grandma’s Selection of Fresh-squeezed Orange & Grapefruit Juices PANCAKE OR BELGIAN WAFFLE STATION* 15 Sliced Seasonal Fruits and Berries Choose one of these breakfast favorites for a hit of comfort food with your buffet or brunch. Much more than just pancakes or waffles and syrup! Display of Individual Flavored Yogurts Down-home Pancakes or Belgian Waffles served with: Scrambled Eggs with Fresh Chives Warm Wild-Berry Compote, Apple Compote, Vanilla Whipped Cream, Powdered Hickory-smoked Bacon Sugar, Fresh Strawberries, Warm Maple Syrup, Sweet Butter Sausage Links Hash Brown Potatoes Assorted House-made Croissants, Muffins, Danish Fruit Preserve, Butter

*Chef(s) Required at $225 each

20 21 Breakfast Buffets MOUNTAIN TOP 56 THE PORTOFINO BREAKFAST BUFFET 51

Gear up for a great day Selection of Freshly Squeezed Juices Selection of Fresh-squeezed Orange & Grapefruit Juices Fresh Orchard Fruits and Berries Sliced Seasonal Fruits and Berries Individual Dry Cereals & Assorted Fruit Yogurts Display of Individual Flavored Yogurts Whole, 2% and Skim Milk Scrambled Eggs with Aged Cheddar Fruit Preserves, Butter Eggs Benedict with Hollandaise Sauce Cheese Blintzes with Fruit Toppings Choice of Two Hickory-smoked Bacon Scrambled Eggs with Fresh Herbs Chicken-Apple Sausage Links Scrambled Egg Beaters Herb-roasted Potato Wedges Buttermilk Pancakes with Peach Butter & Warm Maple Syrup Assorted House-made Croissants, Muffins, Danish Brioche French Toast with Warm Maple Syrup Fruit Preserves, Butter Asparagus & Wild Mushroom Quiche

Choice of Two Smoked Country Ham Maple Smoked Bacon Country Sausage

Choice of One Oatmeal with Cranberry Compote, Raisins, Honey, Brown Sugar and Cinnamon Powder Breakfast Potatoes Southern Grits with Cheese Assorted Muffins, Fresh Fruit Danish, Butter Croissants, Coffee Cake Selection of New York Style Bagels Whipped Regular Cream Cheese, Vegetables Cream Cheese Sweet Butter and Fruit Preserves

*Chef(s) Required at $225 each

22 23 Breakfast Breakfast Buffets Plated A l l b r e a k fa s t bu f f e t s a r e s e rv e d w i t h f r e s h ly b r e w e d BOUNTIFUL BRUNCH 78 c of f e e , d ecaffeinate d c of f e e a n d g ou r m e t t e a .

Not just for Sunday, this brunch is an everyday feast of traditional and adventurous fare. TÊTE À TÊTE 48 Selection of Fresh-squeezed Juices Sliced Orchard Seasonal Fruits and Berries Gear up for a great day Fresh-squeezed Orange & Grapefruit Juices Smoked Salmon with Classic Garnitures Display of Cured and Smoked Ham and Sausages Watermelon, Honeydew, Cantaloupe and Strawberry Florida Field Greens with Balsamic Vinaigrette & Ranch Dressing Rum-soaked Brioche, Caramelized Pineapple, Vanilla Syrup Tomatoes and Buffalo Mozzarella, Basil and Balsamic Vinaigrette Eggs Benedict, Fresh Spinach and Manchego Cheese Asparagus and Roasted Peppers Salad Breakfast Potatoes Artichoke and Smoked Tomato Salad Asparagus White Bean, Smoked Duck and Onion Salad House-made Danish, Croissants, Muffins Uniformed Chef to Carve: Butter and Fruit Preserves Roasted Prime Rib of Beef, Horseradish Cream, Rosemary Demi Glaze Assorted Miniature Rolls and Breads ON THE VERANDA 45 Poached Eggs Florentine Scrambled Eggs A country breakfast. You can almost smell the jasmine. Traditional Cinnamon French Toast, Warm Maple Syrup Fresh-squeezed Orange & Grapefruit Juices Seared Chicken Breast, Tarragon-Chardonnay Sauce Grilled Salmon Medallion, Fennel Beurre Blanc Citrus Yogurt Parfait, Berry Fruit Soup and Honey-roasted Granola Hickory Bacon Scrambled Eggs with Chives and Aged Cheddar Sausage Links Hash Brown Potatoes Sautéed Herb New Potatoes Charred Roma Tomato Applewood-smoked Bacon Assortment of Croissants, Muffins, Danish, Bagels Cream Cheese, Fruit Preserves, Butter House-made Danish, Croissants, Muffins Butter and Fruit Preserves Assorted Petite Cakes, Fruit Tarts and Pastries Freshly Brewed Coffee, Decaffeinated Coffee & Tea

*Chef(s) Required at $225 each

24 25 LUNCH BUFFETS 28 Lunch PLATED LUNCHES 38

All food and beverage prices is per person and subject to service charge and city/state sales tax. Menus are subject to change based on seasonality and product availability. All buffets are served for one hour. Buffets servicing groups under 25 guest are subject to a $5 per guest surcharge. Lunch

l l l u n c h bu f f e t sColdi n c l u d e fBuffets r e s h ly b r e w e d c of f e e A , d ecaffeinate d c of f e e , g ou r m e t t e a s a n d ic e d t e a .

EXTRAORDINAIRE 63 NEAPOLITAN 63

A “Groaning Board” of gourmet soup, salads, sandwiches and desserts Elegant and inspired choices. Not just deli. So Portofino! Chilled Gazpacho with Avocado Chantilly Classic Black Bean Soup Couscous Salad with Mint, Feta Cheese and Tomato Basket of Mixed Field Greens & Iceberg Lettuce, Champagne Dressing, Balsamic Mesclun of Greens with Roasted Tomatoes and Artichokes, Basil Balsamic Vinaigrette Vinegar & Extra Virgin Olive Oil Red Bliss Potato Salad with Tangy Dill Sour Cream Creamy Red Bliss Potato Salad Roasted Mediterranean Vegetable Salad Classic Greek Salad with Cucumbers, Tomato, Feta and Red Onion Penne with Roasted Garlic, Tomato and Basil Orecchiette Pasta and Wood-grilled Vegetables Traditional Salad Niçoise Individual Lemon-glazed Cushion of Salmon with Sweet Pea Pancakes Assorted Gourmet Sandwiches to include: Citrus-cured Sliced Chicken with Walnut Pesto, Marinated Artichokes Chicken Salad with Almonds in Whole Wheat Wrap Platter of Smoked Turkey, Sugared Ham and Cheddar & Swiss Cheese Shrimp Salad on Miniature Black Pepper Brioche House-made Breads and Rolls Roasted Tenderloin of Beef with Brie and Horseradish on Ciabatta Bread Grilled Vegetables and Portobello Mushroom on Olive-Rosemary Roll Pickle Spear, Green Leaf Lettuce, Sliced Tomato, Shaved Onion, Whole Grain Mustard, Dijon Mustard and Mayonnaise Petite Pastries to include: Chocolate Eclairs, Coconut Cake, Mini Cheesecakes and Fruit Tarts Chef’s Choice of Assorted Italian and French Pastries Miniature Chocolate Chip, Peanut Butter, Oatmeal and Double Chocolate Cookiess

BOARDWALK 61

Easy, delicious and beautiful. Favorites made fabulous! Marinated Mushrooms and Asparagus Salad Bay Shrimp Salad with Hearts of Palm and Chervil Oriental Vegetable Salad, Sesame Vinaigrette American Field Salad with Balsamic Vinaigrette & Ranch Dressing Selection of Sandwiches on Assorted House-made Breads, Rolls and Croissants to include: Herb-Roasted Tenderloin of Beef with Basil Mayonnaise Jamaican-style Chicken Breast with Fruit Relish Crabmeat Salad with Celery Sliced Smoked Turkey with Havarti Cheese Petite Pastries to include: Fresh Fruit Tarts, Espresso Cheesecake and Carrot Cake with Cream Cheese Miniature Chocolate Chip, Oatmeal, Peanut Butter and Double Chocolate Cookies

28 29 Lunch Hot Buffets SOUTH FLORIDA BARBECUE 66 TASTE OF THE SOUTH 68

A barbecue with a little heat and lots of smooth flavors. Presents the best of South Florida, with a Southern and proud of it, this luncheon is pure “down-home.” nod to New Orleans and island neighbors to the south. Shrimp and Chicken Gumbo Basket of Ocala Greens, Balsamic Vinaigrette and Ranch Dressing Fried Green Tomatoes, Buttermilk Dressing Potato Salad Traditional Cobb Salad, Ranch Dressing Penne Pasta and Goat Cheese Salad Sliced Cucumber, Tomato, Red Onion and Blue Cheese Cucumber, Tomato and Red Onion Salad, Hazelnut Dressing Wild Mushroom Salad with Oven-roasted Tomatoes Tropical Fruit Salad with Coconut-Vanilla Syrup Pecan-crusted Snapper, Whole Grain Mustard Sauce Chicken Brochette, Mango Barbecue Sauce Rotisserie Chicken, Mashed Potatoes Blackened Seafood Skewer, Cajun Remoulade Sauce Brochette of Beef, Smoked Tomato Grits Medley of Vegetables in Herb Olive Broth Attendant to Carve: Southern-style Biscuits with Butter & Honey Charred Flank Steak, Passion Fruit Mustard Coconut Cake with Honey Meringue Cajun Andouille, House-made Hot Sauce Banana Cream Pie Smoked Bacon and Caramelized Onion Corn Muffins Mississippi Mud Pie Lemon Meringue Pie Black Beans and Rice Jerk-spiced Vegetable Medley Coffee Crème Caramel Chocolate Cake Chocolate Peanut Butter Pie Key Lime Pie

*Chef/Attendant required at $225 each *Attendant required

30 31 Lunch Hot Buffets NAPOLI 65 BACKYARD COOKOUT 66

Roasted Tomato Soup, Shaved Parmesan All about fun, this luncheon brings back memories of barefoot days, running through the lawn sprinkler, and great American food. Caesar Salad Grilled Eggplant, Peppers and Mozzarella Platter Bibb Lettuce with Ranch Dressing Focaccia Bread Salad, Kalamata Olives Old-fashioned Potato Salad Orzo Pasta, Roma Tomato and Fennel Salad, Caramelized Garlic Dressing Penne Pasta Salad with Roasted Peppers and Blue Cheese Grilled Pineapple Cole Slaw Chicken Piccata, Caper-Lemon Sauce Sliced Watermelon Wild Mushroom Ravioli, Sparkle of Hot Smoked Cured Salmon Red Wine Risotto, Asiago Cheese and Arugula garnish Chef to Grill: Assorted Breads & Rolls Hamburgers Pear and Gorgonzola Flat Bread Italian Sausage Tomato and Caramelized Onion Focaccia Blackened Shrimp, Fish & Scallop Seafood Kabobs “8 Way” Chicken with Barbeque Sauce Cannolis Fresh Strawberries, Amaretto Sabayon Baked Beans Pistachio-Cherry Tart, Almond Chiboust Fresh Corn Cobbler Tiramisu Ketchup, Mustard and Mayonnaise, Assorted Biscotti Lettuce, Tomato, Onions, Pickles and Sliced Cheese

Attendant to Serve: Artisan Breads and Rolls Coffee Gelato Fruit Scones with Fresh Berry Compote Chocolate Chip, Oatmeal Raisin and Macadamia Nut Cookies Apple Cobbler Chocolate Brownies

*Chef required at $225 each

32 33 Lunch Hot Buffets

PLATINUM 65 SUNNY DAY 63

Like fine jewelry, this menu has style. The selections are creative, flavors are rich, and the entire Lots of “sunny” flavors and citrus shine through. Familiar yet inventive, this luncheon is fresh, array is exquisite. A first-class selection with foods to be savored. fresh, fresh! Medley of Baby Greens, Red Endive and Red Grape Tomatoes, Walnut-Roquefort Bibb, Tomato and Cucumber, Blue Cheese Dressing Vinaigrette Orecchiette Pasta with Basil, Red and Yellow Tomatoes Roasted Vegetable Salad Red Bliss Potato, Shiitake, Chorizo and Sweet Peppers, Asiago Tortellini, White Truffle Olive Oil Toasted Almond-Maple Dressing Poached Asparagus garnished with Tomato and Jonah Crab, Lemon Thyme Cream Sliced Red and Yellow Tomatoes, Marinated Artichokes Grilled Eggplant, Peppers and Oven-Roasted Roma Tomatoes, Crumbled Goat Cheese Grilled Breast of Citrus-spiked Chicken, Cinnamon Black Beans Seared Chicken Breast, Smoked Bacon, Pearl Onions and Artichoke Hearts Salmon Scaloppine, Fennel Beurre Blanc Scaloppini of Salmon on bed of Creamed Savoy Cabbage Soft Sun-dried Tomato Polenta Pork Medallions with Crown Royal Apple Whiskey, Endive and Pear Salad Medley of Seasonal Vegetables with Roasted Sweet Peppers Scalloped Potatoes in Roasted Garlic Cream Assorted Breads & Rolls Medley of Vegetables Florida Key Lime Pie Assorted Breads and Rolls Miniature Chocolate Cake Vanilla Crème Brûlée Crème Caramel with Fresh Berries Toasted Almond Pound Cake, Compote of Seasonal Fruits White Chocolate Macadamia Tart Lemon Meringue Tart Chocolate Mousse Cake

34 35 Lunch

Popular becauseCold they introduce Family-Style a conviviality to the meal, family-style luncheons are a terrific way to facilitate conversation, enable networking and lighten up the atmosphere with a homey touch.

LA CUCINA 68 TRATTORIA 63

Pull up a chair. Make yourself at home and enjoy this fabulous country Italian cuisine. Simple, classic, Trattoria. This menu sparkles with clean, crisp flavors. Offered in a family-style, This menu is all about comfort and conversation. Served in a family-style, it’s the kind each selection invites tasting. This is a trendsetter. of meal that just makes you feel good. Dig in. Served Family-Style: Served Family-Style: Chopped Salad of Arugula, Spinach and Goat Cheese, Red and Green Baby Romaine with Focaccia Bread and Parmesan Cheese, Grapefruit-Maple-Mustard Dressing Anchovy Dressing Yukon Gold Potatoes, Capers and Smoked Salmon Salad White Beans, Pancetta and Escarole, Caramelized Ginger Vinaigrette Bow Tie Pasta and Hearts of Palm, Yuzu-Fenugreek Vinaigrette Fennel, Calamari and Shrimp, Tangy Saffron Dressing Tabbouleh with Mango, Basil and English Cucumbers Cold poached Atlantic Salmon brushed with Pesto Sauce Haricot Vert, Yellow Teardrop Tomatoes and Fennel Salad Rigatoni Pasta tossed with Balsamic-glazed Caramelized Vegetables Horseradish-spiked Rock Shrimp in Herb Tortilla Wrap Classic Tomato and Mozzarella with shaved Red Onion Fennel-glazed grilled Chicken Breast Sliced Italian Meats with Roasted Peppers Curried Corn Pancakes topped with Caramelized Pineapple and Spiced Pork Loin Grilled Chicken on Arugula with Caper Aïoli Assorted Breads and Rolls Focaccia, Ciabatta and Olive Breads Dessert Buffet: Dessert Buffet: Floating Islands of Poached Meringues with Coffee Anglaise Tiramisu Old Fashioned Chocolate Cake Cannolis Chocolate Pecan Tart Biscotti Angel Food Cake with Lemon Cream and Fresh Berries Zuppa Inglese Amaretto Sabayon with Balsamic Strawberries

36 37 Lunch Plated A l l p l at e d l u n c h e s i n c l u d e r o l l s a n d bu t t e r , f r e s h ly b r e w e d c of f e e , d ecaffeinate d c of f e e , g ou r m e t t e a s a n d ic e d t e a .

MONTE CARLO 68 SALUT 50

Very sophisticated. Pure “Grand Prix.” Only the finest selections and a fabulous finish. A toast to all that is Italian. Tomato, Basil, Ravioli, Mushrooms, garlic. Buono! Chilled Gulf Shrimp Cocktail, Classic Horseradish and Tomato Sauce Chilled oven-roasted Tomato Soup, Basil Mascarpone Grilled Filet of Beef Warm Mushroom Ravioli Blue Cheese and Thyme Spring Roll Braised Spinach, Caramelized Portobello Mushrooms Oven Dried Cherry Tomato Risotto with Artichoke White Beans and Roasted Garlic Jus Haricot Vert, Portobello Mushroom Cappuccino Mousse Cake, Frangelico-Caramel Sauce Dark Chocolate Mousse, Passion Fruit Curd Center on Almond Cookie

POLLO RIPIENO 50 AMORE 55 Mixed Baby Greens Bundle The foods of love. Italian all the way. Sliced Watermelon with Feta Cheese Caesar Salad, Parmesan Lace, Oven-roasted Tomato Shaved Baby Carrot, Castelvetrano Olive Balsamic Vinaigrette Sautéed Florida Gulf Shrimp Wild Mushroom Risotto, Shaved Asiago Cheese Sundried Tomato Artichokes Stuffed Chicken Saltimbocca Style Asparagus and Sweet Pepper Salad Potato Mushroom Ragout Charred Cherry Tomato, Green Bean Amaretto Tiramisu, Berry Compote Strawberry Yogurt Log Coconut Crumble, Raspberry Compote

38 39 DINNER BUFFET 42 Dinner PLATED DINNER 53

All food and beverage pricing is per person and subject to service charge and city/state sales tax. Menus are subject to change based on seasonality and product availability All buffets are served for one hour. Buffets servicing groups under 25 guests are subject to a $10 per guest surcharge. Dinner DOWN EAST LOBSTER FEAST* 180

S a l a d s f o r S t a r t e r s Mesclun of Seasonal Greens, Balsamic Vinaigrette and Ranch Dressing A l l di n n e r bu f f e t s i n cBuffets l u d e f r e s h ly b r e w e d c of f e e , d ecaffeinate d c of f e e , g ou r m e t t e a s a n d ic e d t e a . Yellow and Red Tomatoes, Fresh Mozzarella Red Bliss and Red Onion Salad, Dill Vinaigrette SALUTE TO AMERICA* 170 Fennel, Chayote and Basil Slaw, Passion Fruit Crème Fraîche

C h ic ag o – Wh at a Tow n! Citrus Couscous with Vanilla-Grapefruit Salad Carved Blackened Beef Prime Rib, Old-fashioned Béarnaise Sauce White Truffle Mashed Potatoes F r e s h f r o m t h e S e a Crab Cakes with Rémoulade Sauce Chef to Prepare: Sliced vine-ripe Tomatoes, Shredded White Cheddar, Caramelized Shallot & Black, Whole Maine Lobster served in Kettles of Old-fashioned Court Bouillon Pepper Vinaigrette Lobster Bib and Lobster Crackers provided

Ne w E n g l a n d T r a di t ion s No t Ju s t S e a f o o d Clam Chowder Chef to Grill and Carve: Steamed Clams and Mussels Pepper-crusted Flank Steak, Wild Mushroom Ragoût Sweet and Sour Slaw Herb-basted Seasonal Vegetables M i a m i S t y l e Florida-style Cobb Salad with Jerk Chicken, Shrimp, Papaya and Goat Cheese, O l d S a lt s w i t h a Ne w T w i s t Miso Dressing Chef to Prepare: Stuffed Baked Potatoes with Key Lime Caper Mornay Island Tilapia with Saffron-Mussel Broth Assortment of House-made Breads and Rolls Jonah Crab Pancakes, Buffalo-style Papaya Cream

S a n F r a n P u r e C o m f o r t Fo o d Assorted Hand-rolled Sushi (3 varieties/6 pieces per person) Asian Noodle Salad Citrus-spiked Chicken Breast, Basil, Tomato and Olive Salad Carved Moroccan-glazed Rack of Lamb Smoked Pepper and Jack Cheese Hush Puppies Gourmet Flat Bread Pizza Selection to include: Vegetable, Meats & Mozzarella Sweet Cream-steeped Corn on the Cob Rosemary Rotisserie Whole Chicken Assorted Breads and Rolls

Ho m e t ow n , U.S.A. S a l u t e t o S w e e t s Vanilla Crème Brûlée Spiced Berry Crumble, Vanilla Sauce Old-fashioned Chocolate Cake with Raspberry Compote Chocolate-Macadamia Cake, Strawberry-Raspberry Compote, Vanilla Chantilly Traditional Cheesecake Individual Chocolate Tart with Vanilla Cream Traditional Key Lime Pie Old-fashioned Apple Pie Chef to Prepare: Key Lime Pie Open-faced Ice Cream Sandwich, Warm Chocolate Sauce

*Attendant required at $225 each *Attendant required at $225 each

42 43 Dinner

TASTE OF THE VINEYARDS*Buffets 160 AMERICA’S CUP* 145 Oa k v i l l e F i e l d s Po r t Tac k Chef to Prepare: Baby Spinach, Watermelon and Jicama with Citrus Dressing California Salads, tossed to order. Includes: Salad of New Potatoes, blanched Leeks and Haricots Vert, Truffle Oil Artichokes, Grape Tomatoes, Arugula in Roasted Garlic Dressing Young Baby Corn, New Potatoes, Roasted Peppers, Violet Vinaigrette Quinoa Grains with Lemon Vinaigrette, Island Fruit Garnish Baby Frisée, Apples, Goat Cheese, Poached Pear Goat Cheese Turnover, Peppers and Italian Parsley Shaved cured Italian Ham, Seasonal Melon, Lime Crème Fraîche C e l l a r D i s p l ay Assorted Breads and Rolls Display of Imported and Domestic Cheese House-made Smoked Salmon, Mache and Arugula Salad, Dill Mustard S p i n n a k e r R u n Arame Seaweed, Pacific Tuna, Mandarin Napa Cabbage, Miso-Ginger Dressing Chef to Prepare: Vi n e ya r d F e a s t i n g Garlic Spiked Shrimp with Cheese Ravioli, Smoked Bacon Broth Chef to Serve: Pan-seared Ocean Bass with White Asparagus and Chervil Cream Carved Lavender-crusted Rack of Pork, Mustard Hollandaise Polish Style Potato Pancakes, Sour Cream and Chivese Seared Monkfish in Garlic and Olives, Tomato Concassé Black Pepper and Garlic Tiger Prawns, Sugar Snap Peas B e a m R e ac h Wo o d -F i r e G r i l l e d Chef to Grill: Scallion and Ginger Beef Medallions Grilled Nutmeg-scented Flat Iron Steak, Guava-laced demi-glace Farm-fresh Vegetables Assortment of Seasonal Vegetables Red Bliss Potatoes in Olive Oil and Herbs Whole Roasted Red Bliss Potatoes in Rosemary Focaccia, Rolls, Honey-Wheat Bread, Pan French Bread

A f t e r t h e H a rv e s t C r o s s i n g t h e F i n i s h L i n e Spicy Red Wine Gelée with Cherry-topped Champagne Sabayon Boston Cream Pie Roasted Apricot Flan with Cinnamon Cream Cranberry and Walnut Pound Cake, Citrus White Chocolate Cream White Chocolate Cheesecake with Fresh Fruits of the Valley Chocolate Fondue with Strawberry Kabobs Melon Fruit Tarts Cream Puffs with Raspberries Chef to Serve: Traditional Cheesecake Almond Pound Cake with Lemon Sorbet, Pistachio and Berry Compote

Beef Filet Additional $10/person. New York Strip Enhancements Additional $5/person *Chef Required at $225 each *Chef Required at $225 each

44 45 Dinner INTERNATIONAL EXTRAVAGANZA* 160 O l e ! O l e ! Cured and Dried Olives, Shaved Manchego Cheese Buffets Grilled Vegetables, Imported Olive Oil Paella with Chicken, Shellfish, Fennel, Orange and Serrano Ham ROM ANZA* 150 C’e s t s i b on C a r a M i a Tuna Niçoise Tender Baby Greens, Basil Vinaigrette and Orange Vinaigrette Presentation of Imported & Domestic Cheeses, French Bread and Olive Oil Poached Young Asparagus, Champagne Mimosa Cream Crostini Display Display of Smoked Salmon, Lavender Honey Crème Fraîche Chef to Carve: Poached Red Bliss Potatoes stuffed with Cranberry Quinoa topped with Salmon Coulibiac, Lemon Beurre Blanc Dill Sour Cream Pearl Pasta with Hearts of Palm and Currant Tomatoes A l i B a b a Classic Hummus and Tabbouleh A m o r e Curried Chicken with Basmati Rice Caramelized Sea Bass on Truffle Polenta, Bouillabaisse Broth Cucumber and Yogurt Salad Seared Chicken Scaloppini with Saffron Pasta, Dijon Velouté Indian Nan Bread Lump Crab Meat and Dill Brioche Flan on Lobster Bisque Assortment of Breads and Rolls Mélange of Baby Vegetables in Five-Herb Broth Attendant to Carve: M a n g i a ! M a n g i a ! Whole Roast Beef Prime Rib, Classic Béarnaise Chef to Prepare: Assorted Breads and Rolls Caesar Salad, Classic Condiments Gnocchi with Roquefort and Walnut Cream S w e e t h e a r t Italian Seafood Salad with Wild Sprouts Lemon Chiffon Pie Chef to Grill: Grand Marnier-marinated Strawberries with Vanilla Cream Wood-grilled Beef Flat Iron Steak, Portobello Ragout Apple Tart with Coconut Streusel Chocolate-dipped Strawberries Pat i s s e r i e Paris Brest, Napoleons, Fruit Tarts Citron Tarte, Hazelnut Chocolate Mousse Cake Chocolate Crème Brûlée Chef to Serve: Crepes Suzette with Orange Marmalade and Chocolate Sauce

*Attendant(s) Required at $225 each *Chefs Required at $225 each

46 47 Dinner Buffets SPANISH INVASION* 150 ARCHIPELAGO 155

Ni n a’s C a rg o F r o m t h e C on c h R e p u b l ic Romaine and Parmesan Salad, Sun-dried Olives Conch Chowder Tomato and Calamari in Cinnamon Broth Chilled Display of Shrimp, Cocktail and Cognac Sauce (2 per person) Grilled Eggplant, Peppers, Manchego Cheese and Fennel Key Lime Couscous Chorizo and Potato Salad, Cumin-Honey Dressing Tropical Fruit Salad, Rum-Coconut Dressing Curried Shrimp and Pasta Salad Seared Snapper, Fruit Salsa

P i n t a’s C a rg o B ou r b on S t r e e t Saffron Orzo Creole Tomato and Bayou Pepper Salad Cumin-Orange-scented Olives Crab and Potato Hash Roasted Mushrooms with Cured Artichokes and Focaccia Seared Chicken on Savory French Toast, Onion Gravy Assorted Spanish Bread Chef to carve: Blackened Beef Strip Loin smothered with Blue Cheese S a n t a M a r i a’s C a rg o Ratatouille with Parmesan Focaccia Crust C a r i bb e a n M ag ic Soft Polenta with Kalamata Olives and Asiago Cheese Roasted Plantains, Mango and Calamari Salad Grilled Beef with Grapes, Raisins and Tomato Black Beans, Chickpeas and Rice Chef to Sear: Jerked Baby Back Ribs, “Made-in-a-Shack” Dipping Sauce Crisp-skinned Snapper, Pancetta-Merlot Butter Assorted Breads from our Flavor by Loews Bakery Shop, Served with Olive Oil and Pork Scaloppine, Roasted Apples, Mustard demi-glace Florida Key Lim Butter

S w e e t D r e a m s Q u e e n I s a b e l l a’s D e s i r e s Mocha Flan Coconut Crème Brûlée Spanish Almond Cake Warm Pineapple with Tropical Syrup, Coconut Rum Chantilly Cinnamon Chocolate Crème Brûlée Chocolate Tart, Whipped Cream Raspberry and Port Jelly Chef to Prepare: Sautéed Tropical Bread Pudding, Bourbon-Vanilla Sauce

*Chef(s) Required at $225 each

48 49 Dinner

ISLAND TIME* 135 Buffets C h i l l i n g O u t Spinach, Grapefruit and Jicama, Applewood-smoked Bacon and Guava Dressing KEY WEST* 140 Ceviche of Keys Seafood with Chilis and Mango Way O u t T h e r e Arame Seaweed Salad with Caramelized Tuna Jumbo Lump Crabs Fritter, Key Lime Dipping Sauce (3 per person) Roasted Corn, Black Beans and Smoked Tomato, Crumbled Goat Cheese Hearts of Palm, Pastina and Papaya, Cilantro Dressing Saffron and Vanilla-spiced Fruit Salad Mixed Greens, Tropical Fruit Vinaigrette Basket of Jerk-spiced Plantain Chips Ginger-Key Lime Tabbouleh F r o m t h e C h e f ’s Wo o d G r i l l G u l f M e e t s A t l a n t ic Chef to Grill: Warm Peel & Eat Shrimp in Savory Broth Spiced Chicken Brochettes, Mango-Cumin Dipping Sauce Blackened Snapper, Dill-Mango Beurre Blanc Attendant to Carve: Grilled Flank Steak, Boniato-Buttermilk Mash L a z y Day s Chili and Smoked Bacon Corn Muffins Grilled Breast of Chicken, Datil Pepper and Mango Glaze Assortment of Caribbean Breads Andouille Sausage with Maple Mustard and Peppers I s l a n d Fa r e f r o m L a n d a n d S e a Chef to Grill Individual Beef and Yam Brochettes Plantain-crusted Mahi-Mahi, Datil Pepper Cream Assortment of Breads from the Keys Whole baked Sweet Potatoes Medley of Baby Vegetables F l o r i da’s F i n e s t Black Bean Soup S w e e t E n di n g s Medley of South Florida-style Vegetables Pineapple Rum Cake, Vanilla Meringue Sun-dried Tomato Rice Coconut Crème Brûlée Passion Fruit Mousse, Chocolate Flan S w e e t Pa s s ion Banana-Mango Bread Pudding, Chocolate Sauce Key Lime Tarts Milk Chocolate-Banana Pot de Crème Chocolate Cake Medallions of Tenderloin, Red Wine Demi 160 Chef to Serve: Whole Smoked Sirloin, Horseradish Cream carved to order 155 Coconut Sorbet and Vanilla Ice Cream with Crispy Coconut Brioches Enhancements Crabcakes, Cajun Remoulade 165 Crispy Shrimp Fritter, Scallion Dipping 145

*Chef(s) Required at $225 each *Chef/Attendant(s) Required at $225 each

50 51 Dinner Dinner

Our four-course dinners are like symphonies artfully building up to a crescendo with culinary Buffets creations that are beautiful, tempting Platedand tasteful. Decidedly contemporary and unique visually, each course salutes the palate and, like a drum roll, introduces the next selection, all linked into a A DAY IN THE PARK 125 perfect melody. Add an amuse and guests will run to their seats to start the performance.

S e t t h e R e d C h e c k e d C l o t h A l l p l at e d di n n e r s i n c l u d e s f r e s h ly b a k e d r o l l s & Bibb, Tomato and Red Onion Salad, Vinaigrette Dressing bu t t e r , f r e s h ly b r e w e d c of f e e , d e c a f f e i n t e d c of f e e & t e a

Traditional Macaroni Pasta Salad EARTH AND WATER 170 Roasted Sweet Potato and Feta, Double-smoked Bacon Dressing Seafood undertones are strong in this menu starting with the unique presentation of a tian of Vegetable Crudités, Blue Cheese and Roasted Onion Dips Jonah crabmeat. An earthy reprieve with beets and goat cheese bridges the briny sweetness of Black Beans, Smoked Bacon, Roasted Tomato, Red Wine Vinaigrette lobster and the richness of tournedos. Assorted Breads and Rolls Suggested Amusé: Charred Beef Carpaccio, Blue Cheese Flan, Horseradish Aïoli Additional $8.50 per person D ig I n Chilled Tian of Jonah Crabmeat over Spiced Papaya and Avocado, Yellow Tomato Oven-roasted Whole Chicken with Lemon Pepper Gazpacho Coulis Grilled Andouille Sausage, Caramelized Onions and Peppers Beet and Goat Cheese Salad Walnut, Orange and Thyme Reduction Slow-roasted Beef Brisket, Mustard-Molasses Barbecue Grilled Tournedos of Beef paired with Herb-infused Maine Lobster, White Truffle Mashed Potatoes, Jumbo Asparagus, Whole Grain Mustard-Veal Jus Grilled Hamburgers Warm Chocolate Pistachio Cake, Raspberry Compote, Vanilla Cream Whole Baked Potatoes, Bacon, Scallions, Cheddar Cheese & Sour Cream Corn on the Cobb in Sweet Cream and Butter AMERICAN ALL TIME FAVORITE 165 Green Beans slow-cooked with Ham Hocks An all-American entry, this selection salutes our heritage and the bounty of land and sea with an adventurous approach worthy of a pioneer. Aromatic and rich, the “salad cum appetizer” is a tip of S w e e t Day d r e a m s the hat to the refreshing leafy salad that follows. Each step boldly blends salty and sweet flavors in Individual Key Lime Tarts a pioneering progression that strikes gold when grilled beef medallion meets warm Tiger shrimp. Fruit Brochettes with Chocolate Sauce Suggested Amusé: Wild Mushroom, Tomato and Artichoke Terrine, Mushroom Additional $8.50 per person Old-fashioned Chocolate Cake, Raspberry Sauce Aïoli S’mores Warm Crab and Truffle Phyllo Purse, Fresh Pea Coulis, Saffron Orzo and Artichoke Salad Baby Red and Green Romaine, Slow Roasted Tomato, Wild Mushroom Strudel, White Balsamic Dressing

Shell-on Shrimp Boil, Cocktail Sauce 135 Grilled Beef Medallion nestled with Warm Tiger Shrimp, Oyster Mushroom and Artichoke Risotto Cake, Red Wine Demi Glaze Smoked Salmon, Creamy Dill Sauce carved to order 145 Enhancements Milk and White Chocolate Mousse, Caramelized Pineapple Cake, Pistachio Ice Cream, Blackened Whole Beef Tenderloin, Red Wine Demi carved to order 155 Pomegranate Sauce

52 53 Dinner Plated FIGARO 155 PORTOFINO 165

Sophisticated and very au courant, this menu takes a fresh and elegant approach with earthy Robust describes this menu inspired by the flavors and foods of the Mediterranean. Garlic, Roma ingredients. Savory vegetables pair up beautifully with lobster, that most elegant of delicacies, and tomatoes, balsamic vinegar, tarragon, veal, eggplant, red peppers, Portobello mushroom, marsala accents of truffle and caviar. This marriage of simple and sublime repeats throughout the courses, wine – these are the basics of an Italian dinner. Chef adds a unique style to classic ingredients. culminating in a spectacular dessert that takes chocolate to new heights. Suggested Amusé: Almond-crusted Fresh Mozzarella, Oven Roasted Roma Tomato, Suggested Amusé: Baked Brie in Brioche, Port Poached Pear, Apple Sauce Additional Pesto-Tapioca Coulis Additional $7.50 per person $9.00 per person Open Face Roasted Garlic Potato and Jumbo Lump Crab Lasagna Seared Lobster Cake on Truffled Spaghetti Squash, White Asparagus Jus, Dollop of Silver King Corn Coulis, Asparagus Salad Caviar Crème Fraiche Baby Romaine Salad, Oven-roasted Roma Tomatoes, Balsamic Dressing Pear and Arugula Salad, Blue Cheese Flan, Champagne Dressing Roast Loin of Veal brushed with Tarragon Glaze, Roasted Eggplant and Red Pepper Roasted Tenderloin of Beef wrapped with Parma Ham Tart, Braised Portobello Mushroom, Marsala Sauce Potatoes Dauphinoise, Fresh Fennel Confit, Wild Mushroom Turnover, Barolo Napoleon of Lemon-Almond Cake and Chocolate Cream, Balsamic Wine Sauce Strawberry Compote Dark Chocolate Flourless Cake Roasted Georgia Peaches and Phyllo Dough Crisp MILANO 175

This country menu has Northern Italian roots. Redolent with the flavors of the Italian landscape, ARTICIAN 165 sweet orchard fruits blend beautifully with the smooth richness of Braised Osso Bucco and the Every musician has a favorite composer and every audience a favorite composition. delicacy of quail. Dessert carries this homey, almost farmhouse feel, to a fresh finish with a serif of The same applies to food. With a few new twists, chef orchestrates this fabulous combination that nuts and chocolate. consistently wins popular acclaim. Suggested Amusé: Chilled Gulf Shrimp Cocktail with Hearts of Palm Salad Additional $10.00 per person Suggested Amusé: Chorizo Empanada, Caramelized Apple, Cumin-Pepper Aïoli Additional $7.50 per person Warm Poached Artichoke Ravioli, Lump Crab, Basil and Tomato Salad, Sage Phyllo-Crab Purse on Basil Polenta, Roasted Tomato Coulis, Wilted Young Spinach Beurre Blanc Tangle of Sweet Baby Lettuce, Salad of Florida Citrus, Portobello Mushroom and Goat Hearts of Romaine, Marinated Fresh Mozzarella, Olive Oil and Lemon Dressing Cheese Straw, Warm Sherry-Goat Cheese Dressing Slow Braised Veal Osso Bucco with Apple-glazed Quail, Saffron Rosemary Risotto, Grilled Filet Mignon with Vidalia Onion Relish, Plantain-crusted Mahi-Mahi, Natural Jus Tropical Fruit Salsa, Red Wine Demi-glace Coffee Tiramisu, Toasted Almond Meringue, Pistachio Chocolate Biscotti, Gianduja Mousse with Pistachio Biscotti Citrus Sauce, Cinnamon Puff Pastry Garnish Chocolate Sauce

54 55 Plated Dinner Diner’s Choice MAESTRO 179 VIVALDI 170

A magnificent composition! Fresh, pure, light flavors play counterpoint to the rich delicacies from A symphony of flavors that flow like one season into the next. A fresh summer-like amusé leads land and sea. Chef masters this arrangement with extraordinary flair. You won’t want this meal the way to a dessert brilliant enough to light a winter night. to end. Suggested Amusé: Scallop with Fennel Marmalade, Yukon Gold Coulis Additional Suggested Amusé: Foie Gras Panna Cotta, Caramelized Pineapple Additional $4.50 $8.50 per person per person Avocado-laced Crab Cake, Potato and Fennel Compote, Lemon Grass Cream Warm Butter-poached Lobster Tail, Arugula, Spinach and Shiitake Mushroom Baby Lettuce, Poached Pear, Blue Cheese Panna Cotta, Black Pepper Sablé, Ragoût, Asparagus Cream with Tapioca Champagne Dressing Baby Romaine Lettuce, Toasted Black Pepper Brioche, Oven-roasted Tomato, Shaved Manchego Cheese G u e s t s ’ C h oic e of O n e D ua l E n t r é e Roasted Breast of Chicken, Vidalia Onion Marmalade paired with Butter-poached G u e s t s ’ C h oic e of O n e D ua l E n t r é e Maine Lobster, Sweet Corn Crêpe, Whole-grain Mustard Sauce Seared Veal Chop with Basil Soubise OR Lump Crab Risotto, Whole Grain Mustard Sauce Filet of Chilean Sea Bass dusted with Mushroom Powder, Fines Herbs Risotto, Red OR Wine Sauce Roasted Tenderloin of Beef paired with Fennel-glazed Salmon Scallopine, Truffle Napoleon of Flourless Chocolate Cake, Almond Cream and Grapefruit Candy, Polenta, Red Wine Sauce Pomegranate Sauce Warm Chocolate Cake, Pistachio Center, Vanilla Ice Cream and Berry Compote

56 57 HORS D’OEVURES 60

RECEPTION SATIONS 64

SEAFOOD & SUSHI 66

RECEPTION DISPLAYS 67 Reception CARVERY 68

DESSERT STATIONS 69

All food and beverage pricing is per person and subject to service charge and city/state sales tax. Menus are subject to change based on seasonality and product availability. Reception Hor D'Oeuvres PER HOUR PER ATTENDANT TO BUTLER PASS 35

COLD

Vegetarian Tomato and Olive Salad on Bruschetta 6 Tuna Tartare with Lotus Chip, Cilantro Garnish 7 Oven-roasted Crimini Mushroom with Truffled Goat Cheese on Croustade 6 Crab and Avocado Tartlet 7 Roasted Vegetable Ratatouille on Olive Toast, Manchego Cheese 6 Pesto Crostini with Smoked Salmon and Shaved Parmesan 8 Granny Smith Apple with Blue Cheese and Walnuts on Toast 6 Crisp Tomato Tortilla with Charred Tuna and Sun-dried Tomato 8 Caramelized Hot & Sour Eggplant on Crisp Noodle Paper 6 Horseradish-spiked Crab in Black Pepper Profiterole 8 Peppered Goat Cheese in Endive 6 Skewer of Lobster with Basil and Shiitake Mushroom 8 Lightly Peppered Brie in Brioche 6 Lobster Medallion with Papaya-Cumin Coulis 8 Buffalo Mozzarella, Portobello Mushroom, Tomato on Toast 6 Scallop with Eggplant on Crisp 8 Asparagus wrapped with Portobello Mushroom on Eggplant and Toast 7 Flying Fish Caviar and Crème Fraîche on Yukon Gold Potato 8 Seared Scallop and Marinated Seaweed on Potato Chip 8 Pollo Jamaican Chicken Salad on Brie with Fruit Salsa 7 Carne Beef Carpaccio with Parmesan Cheese and Olive Oil Drizzle on Crostini 7 Pesci Smoked Duck Breast on Walnut Toast 7 Almond-crusted Shrimp Saté, Avocado and Cilantro 7 Rolled Prosciutto, Herb Cream, Asparagus and Peppers on Focaccia 6 Spicy Shrimp and Hummus on Crispy Tortilla 7 Maple-smoked Shrimp on Brioche, Sun-dried Tomato Aïoli 7 All hors d’oeuvres prices are per piece with a minimum order of 25 pieces each.

60 61 Passed Hor D'Oeuvres HOT

Vegetarian Goat Cheese, Roasted Pepper and Portobello Mushroom Tart Diamond 7 Coconut Shrimp, Sweet and Sour Pineapple Sauce 8 Artichoke Bottom with Spinach-Goat Cheese Fondue 7 Shrimp Saté, Oriental Barbecue Sauce 8 Pesto Polenta, Smoked Tomato Tapenade 7 Virginia Ham-wrapped Scallop 8 Feta Cheese and Caramelized Apple Diamond 7 Oyster Rockefeller 10 Smoked Pepper and Jack Cheese Hush Puppy 7 Lobster Fritter, Cajun Rémoulade 10 Cheese Empanada in Caribbean Spice 7 Lobster Taco, Black Bean Tortilla, Crème Fraîche 10 Farm-grown Florida Gator Fritter, Citrus Mustard Sauce 7 Miniature Crab Cake, Cajun Tartar 10 Spanakopita (Spinach & Feta Cheese Turnover) 7 Plantain-crusted Shrimp, Guava Reduction 10

Pollo Carne Chicken Saté, Thai Peanut Dipping Sauce 8 Beef Saté, Thai Peanut Dipping Sauce 8 Panko-crusted Teriyaki Chicken, Sweet and Sour Dipping Sauce 8 Italian Sausage in Puff Pastry, Dijon Mustard Sauce 8 Chicken and Green Chili Quesadilla 8 Fried Pork Pot Sticker, Orange-Horseradish Dipping Sauce 8 Steamed Barbecue Pork Bun, Cilantro Soy Dipping Sauce 8 Pesci Miniature Deli-style Reuben 8 Key West Conch Fritter, Papaya and Cumin Coulis 8 Brochette of Beef and Yukon Gold Potato, Roasted Garlic Aïoli 8 Escargot in Puff Pastry Bouchée 8 Grilled Lamb Chop, Rosemary Sauce 10 Scallop wrapped in Bacon 8

Minimum order is 25 pieces per selection

All passed hors d'oeuvres prices are per piece with a minimum order of 25 pieces each.

62 63 Reception ORIENT EXPRESS 35 Stir-fry Chicken with Oriental Vegetables Garnish of Cilantro, Cashews and Bean Sprouts, Teriyaki-Lemon Grass Sauce Stations Tofu and Oriental Vegetables, Miso-Chili Sauce Assorted Dim Sum to include: Interactive stations are a feast for all of the senses. Smell the aromas. Hear the sizzle. See the Pot Stickers and Steamed Barbecue Buns with Dipping Sauces chefs at work. And, of course, eat and eat. In each station, uniformed chefs steam, sauté, cook, carve, toss and prepare each item right before your eyes, al fresco. VENERABLE VEGETABLES* 32

A l l i t e m s p r ic e d on a p e r p e r s on b a s i s w i l l b e p r e pa r e d Sautéed Asparagus, Classic Hollandaise f o r t h e e n t i r e g ua r a n t e e a n d n o t f o r a r e du c e d Chef to Carve: p o r t ion of t h e at t e n da n c e . P r ic e s a r e b a s e d on a 1- h ou r Grilled Mediterranean Marinated Vegetables with Pesto or Curry Crème Fraîche p resentation a n d w i l l b e p r o - r at e d f o r l on g e r r e c e p t ion s . Stew of Wild Mushrooms over Asiago Polenta

LUSCIOUS LOBSTER 49 GOLD RUSH 32

Lobster Tacos, Yellow Tomato Salsa Chef-tossed Salads presented in wooden bowls Lobster Newburg, Jasmine-Lemon Grass Rice Choices Include: Cold Lobster, White Truffle and Florida Grapefruit Salad over Arugula Lettuce Haricot Verts, Grape Tomatoes, Fresh Fennel and Brioche Crouton, Lemon-Olive Oil Dressing UNDER THE SEA 45 Artichokes, Caramelized Mushrooms, Smoked Salmon, Dill Crème Fraîche Dressing Charred Beef, Cilantro, Bean Sprouts and Grapefruit, Miso Teriyaki Dressing Lobster Quesadilla, Tomatillo-Cilantro Salad PIZZA DELIVERY 38 Steamed Mussels and Clams Tomato, Basil and Garlic Broth, Sour Dough Bread Focaccia Bread Pizza Topping of Fresh Mozzarella, Sliced Tomato and Caramelized Onions Blackened Snapper, Tropical Fruit Salsa Hand-tossed Pizza Toppings of Pesto, Asparagus, Mushrooms, Caramelized Artichokes and Goat Cheese EVERYBODY LOVES SHRIMP 44 Traditional Calzone Scampi-style Shrimp in Herb, Lemon and Garlic Butter Filling of Marinara, Italian Meats, Fontina, Parmesan and Mozzarella Shrimp Etouffée, Carolina Pecan Rice PASTA À LA MAMA’S DELLA 32 Chipotle-dusted Shrimp and Monterey Jack Fritters, Cognac Sauce Fresh Penne Pasta and Cheese Tortellini TUTTO DI RISOTTO 42 Selection of Sauces to include: Red Wine and Smoked Duck Risotto, Dry Aged Goat Cheese, Italian Parsley Garnish Crushed Tomato Marinara Wild Mushroom Sauce Sage, Roasted Walnut and Smoked Chicken Risotto, Asiago Cheese and Caramelized Garlic Alfredo Sauce Focaccia Crouton Asiago, Romano and Parmesan Cheeses Calamari, Scallop and Rock Shrimp Risotto, Fontina Cheese, Basil Chiffonade Warm House-made Garlic Bread

*Chef/Attendant(s) Required at $225 each

64 65 Reception Reception Seafood & Sushi Displays FRESH SEAFOOD ON ICE ANTIPASTO TABLE 28

Jumbo 16/20 Gulf Shrimp, Cocktail and Cognac Sauce 10 Assorted Italian Meats and Cheeses: Freshly Shucked Oysters on The Half Shell 12 Prosciutto, Pepperoni, Salami, Provolone and Fontinella Cheeses Snow Crab Claws 9 Pepperoncini, Italian Black and Green Olives, Roasted Peppers, Marinated Jumbo Florida Stone Crab Claws (Available only from October 15- May 15) 16 Mushrooms and Artichoke Hearts Carved Ice Tray for Seafood Display 600 Buffalo Mozzarella Cheese with Sun-dried Tomatoes & Sliced Ripe Tomatoes Italian Herbs and Olive Oil, Crackers and Focaccia Bread

SUSHI, ETC. MARKET STATION 32 Assorted Maki Rolls 10 Sashimi of Ahi Tuna, Salmon, White Fish 10 Hearty presentation of Imported and Domestic Cheeses Soft Shell Crab Maki Rolls 12 Fresh Fruit, English Crackers, French Breads Vegetarian California Rolls 8 Rounds of Brie baked in Brioche, Raspberry Coulis Side of Fresh Smoked Salmon 480 Portofino chefs season and smoke a side of fresh salmon. Served with buttered brown bread, capers, chopped onion, chopped parsley & sliced egg. Serves approximately CRUDITE 17 30 people. Seasonal Selection of Fresh Baby Vegetables to include Baby Zucchini, Patty Pan Squash, Cucumber, Celery and Cauliflower Blue Cheese and Roasted Onion Dips

CHEESE SAMPLER 25

Deluxe Display of Imported and Domestic Cheeses including: Brie, Blue Cheese, Goat Cheese, Camembert, Manchego, Stilton, Taleggio, Aged Cheddar Seasonal Fruits, English Crackers and French Bread

66 67 Reception Stations Carvery Desserts RACK OF LAMB 150 For some, dessert is a meal unto itself. Indulge that fantasy. These menus celebrate sweetness. You only live once! with Aromatic Moroccan Barbecue Sauce Serves approximately 10 People A l l d e s s e r t s t at ion s s e rv e d w i t h f r e s h ly b r e w e d c of f e e , d ecaffeinate d c of f e e a n d g ou r m e t t e a s . WHOLE OVEN-ROASTED 20-LB. TURKEY 550

Buttermilk Biscuits, Cranberry Sauce, Mustard OOH LA LA 25 Serves approximately 35 People Sexy, sophisticated sweets. Très chic. Chocolate Fondue with Fruit Skewers WHOLE ROASTED TENDERLOIN OF BEEF 650 White Chocolate Cheesecake Creamed Horseradish, Mustard and Miniature Rolls Praline Crème Brûlée Serves approximately 20 People Raspberry and Pistachio Napoleon GLAZED BAKED HAM 400 Lemon Paris Brest Coffee Tiramisu Southern Cream Biscuits, Selection of Mustards Serves approximately 35 People MALIBU BEACH 28

ROASTED PORK LOIN 450 Pacific passions. A sweet trip to the West Coast. Pineapple Sauce, Miniature Rolls Tropical Fruit Baba with Coconut Cream Serves approximately 50 People Fresh Roasted Pineapple with Malibu Rum Cream Anglaise Coconut Cake ROASTED NEW YORK STRIP OF Chocolate Decadence “Three Ways” BEEF IN PEPPER CRUST 750 White Chocolate Mousse Creamed Horseradish, Mustard, Miniature Rolls Dark Chocolate Mousse Serves approximately 30 People Milk Chocolate Mousse

WHOLE ROASTED STEAMSHIP FLORIDA SAMPLER 22 ROUND OF BEEF 1,500 Tropical Delight Creamed Horseradish, Mustard, Miniature Rolls Pineapple French Toast with Tropical Fruit Compote Serves approximately 150 People Key Lime Pie Lemon Bar with Lemon Biscotti Passion Fruit Crème Brûlée

Chef/Attendant(s) Required at $225 each All items priced on a per person basis will be prepared for the entire guarantee and not for a reduced portion of the attendance. Prices are based on a 2-hour presentation and will be pro-rated for longer receptions.

68 69 BEVERAGE BRANDS 72

WINES 73 Beverages HOSTED BAR 74

BANQUET WINES 76

All food and beverage pricing is per person and subject to service charge and city/state sales tax. Menus are subject to change based on seasonality and product availability. Loews Portofino Bay Hotel is the only licensed authority to sell and serve alcoholic beverages for consumption on the premises. Therefore, outside beverages may not be brought into the Hotel. Bar Bar Beverage Brands Wines LIQUORS WINES

B r a n d s P r e m i u m L u x u ry P r e m i u m Vodka Absolut Ketel One Prosecco, Lunetta Gin Bombay Hendrick’s Pinot Grigio, Barone Fini Valdadige Scotch Dewar’s White Label Glenfiddich 12 Year Sauvignon Blanc, Benziger Whiskey/Bourbon Jack Daniel’s Maker’s Mark Chardonnay, La Crema Blend Canadian Club Crown Royal Rose, Font Freye by La Gordonne Rum Bacardi Superior Bacardi 8 Pinot Noir, Mark West Tequila Exotico Blanco Patrón Silver Malbec, Bodegas Caro Aruma by Lafite Rothschild Cabernet Sauvignon, Tribute by Benziger IMPORTED BEERS L u x u ry Peroni, Heineken 0.0, Corona Extra, Stella Artois Champagne, Piper Heidsick Sauvignon Blanc, Kim Crawford DOMESTIC BEERS Chardonnay, The Calling Sonoma

Bud Light, Budweiser, Miller Lite Pinot Grigio, Cavielliere D’oro Campanille Pinot Noir, La Crema Cabernet Sauvignon, Decoy by Duckhorn SPECIALTY OFFERINGS Merlot, Benziger Sam Adams Boston Lager, Blue Moon Belgian White, Voodoo Ranger IPA, Rose, Miraval Cotes de Provence Truly Hard Seltzer

SOFT DRINKS

Coke, Diet Coke, Sprite, Diet Sprite

BOTTLED WATERS

Still and Sparkling

72 73 Bar Hosted FEE PER BARTENDER 225 MARTINI STATION 16

Applies to all bars and hosted beverage stations. The number of bartenders will be Served in chilled martini glass and garnished with plump Ligurian olives. determined based upon proper service standards for the guaranteed attendance. Fee will apply for a time period of up to three consecutive hours. An additional fee of $75 Choice of Three: per hour will apply for service after three hours. Ketel One Belvedere HOSTED BAR BY THE HOUR Chopin

Completely stocked bar with unlimited consumption of beverages, based on a per Grey Goose person, per hour rate. Cost will be determined on a guaranteed or actual attendance, Absolut Citron whichever is higher. Premium wines are served with all Bar Packages. Three Olives Mezzaluna P e r P e r s on P r e m i u m L u x u ry One Hour 29 32 Two Hours +15 +16 CRAFT BEER STATION 12 Three, Four or Five Hours +10 Per Hour +10 Per Hour Featuring Portofino’s Private Label Bella Blanco

Plus Five Varietals of Craft Beers from Local Breweries Including: Orlando Brewing Company Coppertail Brewery of Tampa Florida Beer Brewery of Cape Canaveral

BOTTLED COCKTAILS 11

Margarita Italiano Blue Reposada Tequila, Solerno Blood Orange Liquer, Agave Nectar, Tuaca Liquer Old Fashioned Rye Whiskey, Averna, Bitters, Candied Orange, Cinnamon Floridita Daiquiri No. 3 Cruzan White Rum, Maraschino Liquor, Grapefruit, Lime

74 75 Banquet Wines SPARKLING & CHAMPAGNE RED

Sparkling, Piper Sonoma, Sonoma County, California 54 Pinot Noir, Invitation, California 45 Prosecco, Stellina di Notte, Asti, Italy 48 Pinot Noir, Mark West, California 52 Prosecco, Fascino “Organic,” Veneto, Italy 50 Pinot Noir, La Crema, Sonoma Coast, California 60 Prosecco, Lunetta, Veneto, Italy 52 Pinot Noir, “Meiomi,” Santa Barbara County, California 54 Champagne, Nicolas Feuillette Brut, Reims, France 98 Barbera d’Alba, Coppo “L’Avvocata,” Piedmont, Italy 56 Sparkling, Domaine Ste. Michelle Brut, Columbia Valley, Washington 45 Merlot, Freemark Abbey, Napa Valley, California 98 Champagne Veuve Cliquot “Yellow Label,” Reims, France 180 Merlot, Decoy, Sonoma, California 88 Champagne, Piper Heidsick, France 125 Merlot, Benziger, Sonoma, California 72 Moscato d’Asti, Villa Jolanda, Piedmont, Italy 42 Zinfandel, Rancho Zabaco, Sonoma County, California 52 Malbec, Bodegas Caro Aruma by Lafite Rothschild 46 Chianti, Classico Banfi, Tuscany, Italy 48 WHITE Chianti, Classico, Rocca Della Macie “Riserva,” Siena, Italy 80 Pinot Grigio, Ziobaffa “Organic,” Tuscany, Italy 45 Sangiovese, Ali, Tuscany, Italy 45 Pinot Grigio, Barone Fini Valdadige 45 Cabernet Sauvignon, Invitation, California 45 Pinot Grigio, Cavielliere D’oro Campanille 50 Cabernet Sauvignon, Tribute by Benziger 62 Pinot Grigio, Santa Marina, Provincia di Pavia, Italy 40 Cabernet Sauvignon, Decoy by Duckhorn 70 Sauvignon Blanc, Kim Crawford 72 Cabernet Sauvignon, 14 Hands, Columbia Valley, Washington 45 Sauvignon Blanc, Invitation, California 45 Super Tuscan, Antinori “Villa Toscana,” Tuscany, Italy 64 Sauvignon Blanc, Benziger, North Coast, California 47 Tuscan, Ziobaffa “Organic,” Tuscany, Italy 46 Riesling, Saint M, Pfalz, Germany 50 Rosé, Miraval Cotes De Provence 45 Chardonnay, Invitation, California 45 Chardonnay, La Crema, Monterey, California 80 Chardonnay, Sonoma Cutrer, Russian River Valley, California 64 Chardonnay, The Calling Sonoma 64

76 77 PHOTOS & FLOORPLANS 80 Venues CAPACITIES 96 PRE-FUNCTION

80 81 T USCA N BALLROOM

III IV

82 83 V EN ET I A N BALLROOM

II I III

84 85 LIGURIAN MEETING ROOM

III

86 87 MICHELANGELO, DAVINCI & BERNINI MEETING ROOMS

Lower Level

Bernini Davinci Michelangelo

I II I II I II

Upper Level

88 89 DONATELLO BOARDROOM

Lower Level

Upper Level

90 91 HARBOR PIAZZA

92 93 CITRUS PIAZZA

94 95 CAPACITIES

Ve n u e S q . F t. D i m e n s i o n s c e i l i n g Ht. c l a s s r o o m T h e a t e r B a n q u e t c o n f e r e n c e r e c e p t i o n (F t.) (F t.) (12 R o u n d s) LOWER LEVEL Tucsan Ballroom 15,040 160 x 94 22 940 1,380 1,248 1,504 Tuscan I 2,256 48 x 47 22 126 240 192 225 Tuscan II 2,256 48 x 47 22 126 240 192 225 Tuscan III 6,016 64 x 94 22 432 660 480 601 Tuscan IV 4,512 48 x 94 22 252 520 384 451 Ligurian 2,967 43 x 69 14 185 374 288 296 Ligurian I 946 22 x 43 14 60 120 96 41 94 Ligurian II 946 22 x 43 14 60 120 96 41 94 Ligurian III 946 22 x 43 14 60 120 96 41 94 Vicenza 646 34 x 19 14' 8" 40 60 60 28 64 Vicenza I 300 14' 8" 18 30 24 14 30 Vicenza II 300 14' 8" 18 30 24 14 30 Verona 646 34 x 19 14' 8" 40 60 60 28 64 Verona I 300 14' 8" 18 30 24 14 30 Verona II 300 14' 8" 18 30 24 14 30 Venetian Ballroom 7,670 118 x 65 16 538 780 600 767 Venetian I 928 29 x 32 16 50 110 48 30 92 Venetian II 928 29 x 32 16 50 110 48 30 92 Venetian III 1,885 29 x 65 16 144 170 144 83 188 Venentian IV 1,885 29 x 65 16 144 170 144 83 188 Venetian V 1,950 30 x 65 16 144 170 168 86 195

U PPER LEV EL Donatello Boardroom 1,990 12 Permanent Boardroom Table 199 Bernini 850 25 x 34 14 52 96 60 34 85 Bernini I 425 14 24 40 24 20 42 Bernini II 425 14 24 40 24 20 42 Davinci 850 25 x 34 14 52 96 60 34 85 Davinci I 425 14 24 40 24 20 42 Davinci II 425 14 24 40 24 20 42 Michelangelo 850 25 x 34 14 52 96 60 34 85 Michelangelo I 425 14 24 40 24 20 42 Michelangelo II 425 14 24 40 24 20 42 Hospitality Suites 903 41 x 21 (Rectangular open space of hospitality parlor not including foyer and pantry area) Delmare 851 23 x 37 8 40 60 48 28 85

OUTDOOR SPACE Citrus Piazza 10,416 1,041 Piazza Central 7,098 709 Villa Piazza 6,600 660 Villa Pool 7,200 720 Harbor Piazza 16,150 1,615

TOTAL SQUARE FOOTAGES Indoor Spaces: 42,000 Outdoor Spaces: 47,464 Indoor and Outdoor Spaces: 89,464

Capacities above reflect maximum sets only with no A/V or additional requirements.

96 97 Meeting Planner Guide MEETING PLANNER GUIDE

Welcome to Loews Hotels at Universal Orlando Resort. With any special gathering, we FOOD AND BEVERAGE SERVICE understand that it’s that unique combination of remarkable service and a one-of-a-kind The Hotel is the only authorized licensee to sell and serve food, liquor, beer and wine location that makes your event truly unforgettable. Whether you are planning a small on the premises. Therefore, the Hotel must supply all food and beverage. This includes corporate meeting, large convention, or association conference, rest assured that events hospitality suites and food amenity deliveries. of all sizes receive the same level of attention from our seasoned conference and catering associates. In order to anticipate your meeting planning needs, we have created the The Hotel’s mixology and sommelier teams are available to suggest a wide range following guide for your review. of beverage selections to compliment your event. The Hotel kindly requests that all beverages are served by the Hotel’s personnel only. In addition, the Hotel’s alcoholic beverage license requires the Hotel to request proper identification of any person of AUDIO VISUAL EQUIPMENT questionable age. The Hotel may opt to refuse alcoholic beverage service if the person The Hotel has a fully equipped audio-visual company on property, PSAV, who can is either under age or proper identification cannot be produced as well as to any person, handle any range of audio-visual requirements. Additional electrical power is also who, in the Hotel’s judgment, appears intoxicated. available in most function rooms. Please contact your Conference Manager or PSAV representative for rates and information. FOOD PREPAR ATION Our Culinary team is able to satisfy all your dietary restrictions, allergies and personal EXHIBITORS preferences. Please kindly communicate any details to your Conference or Catering To guarantee a flawless Hotel arrival experience for all guests, we kindly request that Manager in advance of your function(s). Please be advised that consuming raw or all exhibitors please load-in through the designated service entrances of the Hotel and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food check-in with Security. For load-in, exhibitors must be completely self-contained and be borne illness, especially if you have certain medical conditions. To ensure the quality prepared to transport their own materials, packages and equipment. The Hotel requests and safe handling of products serviced by the Hotel, we request that no food and that all shipping needs be provided by the exhibitor’s show decorator or primary point beverage may be transferred or re-plated. In addition, food may not be removed from of contact. However, should shipping by processed by the Hotel, the Hotel will charge any function by the client or any of the invitees. shipping and handling fees in advance prior to the Hotel’s shipping and receiving agent releasing items. Please note that the Hotel’s operating departments are not staffed nor GUARANTEES prepared to handle exhibitor demands. The Hotel requests that clients notify the Conference and Catering Department with the exact number of guests attending the function 72 business hours prior to FOOD AND BEVERAGES PRICING the function. Guarantees for Wednesday events must be confirmed on the preceding Pricing available through December, 2020. Menu pricing is subject to change based on Friday. If fewer than the guaranteed number of guests attend the functions, the client seasonality, product availability and sourcing. is charged for the original guaranteed numbers. Hotel will provide service of 5% over your guarantee for events up to 500 people.

KOSHER/HALAAL MEALS The Hotel partners with local caterers to provide Kosher and Halaal meals for guests who require them. Additional charges will apply. Seven days advance notice is required.

100 101 MEETING PLANNER GUIDE

MEETING ROOM KEYS SMOKING POLICY The Hotel can accommodate personal meeting room keys, should you require keys for We kindly ask that smoking not occur in any areas of the Hotel to include guest rooms, offices and/or storage areas where you want to restrict access. Please note that function suites, public areas, restaurants and meeting/function rooms. Otherwise, a cleaning fee or storage rooms being held on a 24-hour basis are available at a fee per lock change may be assessed. and for each additional key requested. Requests for lock changes must be provided to the Hotel a minimum of two [2] weeks prior to set-up. On-site requests will be charged TAXES AND SERVICE CHARGES per lock change. The Hotel will add a 25% taxable service charge and a 6.5% state sales tax on food and beverage in addition to the prices stated on the menus. Such taxes and service charges MENU SELECTIONS are subject to change without notice. Buffet service for less than 25 guests is subject to To ensure that every detail is handled in a timely manner, menu selections and a minimum taxable surcharge of $5 per person and will be included in your final per specific details should be finalized 21 days prior to the function. In the event the menu person price. selections are not received within 21 days prior to the function, we will be happy to select appropriate menus to fit your needs. You will receive a copy of the Banquet WEATHER CALL Event Orders (BEOs) to which additions or deletions can be made. When the BEOs The Hotel reserves the right to make the final decision regarding outdoor functions. are finalized, please sign and return them 10 working days prior to the first scheduled The decision to move a function indoors will be made no less than six hours prior to event. The BEO will serve as the food and beverage contract. the event should the forecast call for a 40% chance or more of rain, wind in excess of 20 mph or lightning. Should the event include décor provided by an outside company, your SECURITY Operations Manager will advise you of the cutoff time for a weather call. In the event Please kindly advise your attendees that they are responsible for the safekeeping of the function is moved inside after the six-hour cutoff, a labor charge will apply. their personal property as the Hotel does not provide security in the meeting and function spaces. You may elect to retain security at your own expense to safeguard 24 HOUR EVENT SET CHANGES personal property in the meeting and function space or request lock changes to secure Understanding that changes sometimes occur during events, it is important that your meeting rooms. In addition, depending upon the nature of your event, the Hotel communication be provided in a timely manner. To meet your service expectations, reserves the right based on its reasonable judgment to require the group to retain additional labor may be required for your event request. Event set-up changes made security personnel in order to safeguard guests or property in the Hotel. The Hotel’s within 24 hours of the start of your event may result in labor fees applied to your prior approval is required for all outside licensed security companies and must meet the group master account. Your Conference Manager will advise of said charges when the minimum standards established by the Hotel, including insurance and indemnification situation arises. requirements. Security personnel are not authorized to carry firearms without advance Hotel approval.

102 103 LOEWS PORTOFINO BAY HOTEL 5601 Universal Blvd Orlando, FL 32819 uomeetingsandevents.com