EVENT CATERING

> WELCOME! INDEX

Congratulations on your decision to hold your special And of we always welcome special requests. event here with us. They are great venues for fun and Please don’t hesitate to ask our to create for memorable entertaining. something special for your next event.

As a leader in event hospitality, our entire team of culinary Here’s to great times and a truly memorable experience. professionals at Centerplate Catering is at your service. Thanks for joining us! We understand how to reduce the stress of planning your event, and we’re dedicated to supporting your success. We’re truly excited for the opportunity to help you and your guests have a great time! Justin Roux Justin Roux, Director of Suites and Catering This season, our catering menu features a number of Centerplate changes that we think you’ll enjoy. From innovative 504.558.6276 Ext. 6276 new signature dishes using local ingredients, to regional favorites, all the and beverage choices we’re [email protected] suggesting are carefully chosen and specially prepared to encourage and complement good times.

2 CENTERPLATE'S COMMITMENT TO SAFETY INDEX

Centerplate, the exclusive caterer at Caesars Superdome, Centerplate will provide all our employees with the the Smoothie King Center and Champions Square is looking necessary PPE required to perform their tasks in a forward to welcoming back our guests with an array of new safe manner. Here are some of the new policies and safety and sanitation procedures to ensure the safe delivery procedures to be implemented: of food and beverage services. The safety of our guests, employees, and work associates remains at the forefront of • Masks and gloves for all team members will all the Centerplate/Sodexo hospitality venues. Our commitment be provided to safety and sanitation programs continues with our suppliers • All staff will go through employee wellness screening and vendors to be sure they are placing the same elevated focus upon arrival prior to reporting to their assigned on safety that you would expect from us. work area • Employees will receive specialized health and Centerplate will implement and ensure compliance of CDC safety training and state or local health directives. We will work with the local health department, provide continued training on • Targeted sanitation and cleaning schedules new standards of operation at pre-shift team meetings and • Wrapped flatware interact with our clients to educate everyone on our new safety protocols. As your food service partner, Centerplate has always “made it better to be there” for our guests and employees, Our culinary team, headed by Executive Chef Lenny Martinsen, and as we enter the “new norm”, rest assured you can is working to adapt traditional services and to work depend on Centerplate to “make it safer to be there as well!” within the “new norm”. Emphasis will include modified services, offering of some individually packed selections, specialized packaging, and new pricing to accommodate safe and appropriate food and beverage services on behalf of all of the attendees.

3 INDEX PAGE INDEX 7 Inspired Entrées 18

A La Carte 8 19 Boxed 9 Sweet Stations 20 Packages 10 Culinary Attended Action Stations 21-22 Hors d’Oeuvre 11 Carving Stations 23 Appetizers 12 Beverages 24-25 13-16 Wine 26-27 Specialty Salads 17 and Catering Policies 28-29

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4 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU SERVICE DIRECTORY INDEX

Centerplate Premium Service Manager 504.558.6276 Gluten Free Selections These selections are prepared to exclude Centerplate Fax Line 504.587.7939 gluten from the list of ingredients. Please notify us if you have a gluten allergy. Centerplate does not operate a dedicated General Information 504.587.3663 gluten-free preparation or service space. Dishes made on-site are prepared on Lost and Found 504.587.3900 shared equipment and may come into contact with other products containing gluten or other allergens such as nuts.

5 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. CENTERPLATE’S COMMITMENT TO QUALITY INDEX

Our meticulous quality assurance programs ensure we Our culinary staff is available to assist event planners have the right systems and people in place to deliver the throughout their planning process to design menus outstanding results our hosts seek. that are appealing, affordable and in keeping with their wishes. We solicit event organizers to determine the We are very supportive of offering healthy choices at best selections and special options for their guests. events by providing a wealth of fresh, customizable, and varied options that include low calorie, low-salt, low-fat, We have a wide variety of beverages, , and low-sugar, vegan, and gluten-free offerings, among others. options at every as well as retail Fresh fruit and vegetables, meatless entrees marketed to and grab-and-go. Lean proteins and whole grains are the mainstream, and light options are all very popular available, as are water and unsweetened beverages. among our attendees. Many of our event services include Chef-attended action stations where guests may assemble their own Our catering menus include fresh fruit platters, ingredients for preparation, having control over what fresh vegetable crudité, grilled vegetable platters, and how much goes into a . customizable salads, fresh seafood, grilled chicken, farm fresh vegetables, whole grain side selections, hummus We look forward to serving you! and carved-to-order roasted turkey, and lean meats.

6 BREAKFASTS INDEX Prices listed are per guest. Minimum of 25 guests. ENHANCEMENTS Omelet Station* $9 Biscuits and Gravy $8 CONTINENTAL BREAKFAST Farm fresh eggs prepared to order by Country biscuits served with a Rise and Shine $16 our uniformed culinary professionals. traditional sausage gravy, honey, Bakery-fresh muffins and pastries, a fresh Fillings include mushrooms, peppers, and butter fruit display, yogurt, orange juice, assorted onions, diced ham, bacon, sausage, hot teas and premium brewed coffee spinach, tomatoes, cheese and salsa Breakfast Vegetarian Burritos $8 (Egg substitute available upon request) Flour tortilla, scrambled eggs, BREAKFAST BUFFETS roasted pepper, black bean, Belgian Waffle and pepper jack, and potatoes Bayou Breakfast Buffet $25 Griddle Cake Station* $8 Thick-cut smoked bacon, and maple link Prepared to order by our uniformed Breakfast Burritos $8 sausage with scrambled eggs, rosemary-garlic culinary professionals. Served with Flour tortilla, scrambled eggs, breakfast potatoes, assorted muffins and a warm maple syrup, whipped cream, roasted pepper, breakfast sausage, fresh fruit display. Served with orange juice, honey, butter and fresh seasonal berries pepper jack, and potatoes assorted hot teas and premium brewed coffee Oatmeal Station $7 Bienville Breakfast Sandwich $10 Served with butter, brown sugar, milk, French toast, breakfast sausage, honey, diced apples, and golden raisins scrambled eggs, topped with powdered sugar Grits Station $8 Served with butter, bacon, cheese, sausage, diced ham, green onions *Requires a culinary professional $150

7 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. A LA CARTE INDEX Bagels and Cream Cheese $38 Granola Bars (each) $3 Cajun Party Mix (per pound) $26 (per dozen) Milk (each) $4 Popcorn (per pound) $28 Assorted Breakfast Pastries $38 (per dozen) Fruit Juice (each) $4.50 Roasted Fancy Mixed Nuts $28 (per pound) Breakfast Breads (per loaf) $34 Coffee and Decaffeinated $38 (per gallon) Freshly Baked Cookies (per dozen) $38 Donuts (per dozen) $38 Hot (12 tea bags) $38 Freshly Baked Double Sliced Seasonal Fruit and Berries $8 Fudge Brownies (per dozen) $38 (per guest) Iced Tea (per gallon) $38 Mini Assorted Cupcakes $44 Hummus and Pita (per guest) $8 Kettle Chips and Roasted (per dozen) Onion Dip (per pound) $26 Whole Fresh Fruit (each) $2 Rice Krispies Treats (per dozen) $38 Tortilla Chips and Salsa (per pound) $26 Assorted Individual Yogurts (each) $4 Full Sized Assorted Pretzels (each) $3 Candy Bars (each) $4 Fruit and Yogurt Parfait (each) $9 Assorted Potato Chips (each) $3 Assorted Cold Cereals with Milk $6.50 (each)

8 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. BOXED LUNCHES INDEX Prices listed are per guest. Minimum of 25 boxes per selection. Gourmet Wraps $20 All Boxed Lunches include a bag of potato chips, fresh fruit, Your choice of: a fresh baked cookie and bottled water. • Chicken Caesar Wrap – Chicken breast, romaine lettuce, Parmesan cheese and Caesar dressing, tossed and rolled Classic $20 in a large flour tortilla Your choice of: • Turkey BLT Wrap – Thinly sliced turkey breast, strips of • Ham and Cheddar crisp bacon, green leaf lettuce, tomato and Swiss cheese • Turkey and Dill Havarti rolled into a large tortilla. Served with country mustard • Marinated Mushrooms with a generous selection of fresh vegetables • Mediterranean Vegetable Wrap – Tomatoes, cucumbers, • Roast Beef and Swiss Cheese bell peppers, red onions, mixed baby lettuce, Kalamata olives and feta cheese rolled in a large tortilla. Served Chef’s Signature $22 with Greek dressing Your choice of: • Asian Chicken Wrap – Chicken breast, toasted almonds, • Curried Chicken Salad on ciabatta bread green onions, rice noodles and romaine lettuce, tossed • Smoked Turkey Breast on a croissant with herbed cream cheese and rolled in a large flour tortilla. Served with sesame- and cranberry chutney ginger dressing • Grilled Portobello Mushrooms on ciabatta bread with sun-dried tomato hummus • Roast Beef on an onion Kaiser roll with horseradish mayonnaise and sliced red onions

9 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. PACKAGES INDEX Prices listed are per guest. Minimum of 25 guests.

Grill $20 Little Italy $24 Orleans $25 Hamburgers and hot dogs, buns, baked Classic lasagna, grilled vegetable lasagna, Blackened chicken, and blackened beans, cheese and condiments. Served peas, garden-fresh green salad with Ken’s catfish, Cajun rice, fresh vegetables. with freshly baked cookies ranch and balsamic vinaigrette dressings Served with classic bread pudding and garlic bread. Served with freshly with a caramel sauce Nacho Bar $20 baked cookies (Choice of two) NOLA $22 Taco meat and seafood with tortilla South of the Border $24 Chicken and sausage gumbo, potato chips, nacho cheese, jalapeños, shredded Shredded chicken enchiladas, cheese salad, fried fish, tartar sauce, and cheese, green onions and sour cream enchiladas, Southwest salad and Spanish assorted cookies rice, served with black beans, sour cream, Barbeque $24 salsa fresca, guacamole and tortilla chips. Au Bayou $22 Slowly simmered pulled pork, and Includes cinnamon-sugar dusted churros Red beans, white rice, smoked barbequed chicken breasts, onion Kaiser sausage, corn bread, cabbage rolls, sesame buns, baked beans and Pacific Rim $25 and assorted cookies condiments. Served with freshly Grilled teriyaki chicken and marinated baked cookies top sirloin, yakisoba noodles, stir-fried garden fresh vegetables and white rice. Served with vegetarian egg rolls, sweet chili dipping sauce, Chinese hot mustard and freshly baked cookies

10 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. HORS D'OEUVRE INDEX Prices listed are for 100 pieces. Minimum of 100 pieces per selection.

Crispy Eggrolls $350 Crispy Chicken Tenders $350 Catfish Fingers $450 Served with sweet chili sauce Southern-fried chicken tenders Fried golden brown and served with ranch dressing served with rémoulade sauce Vegetarian Eggrolls $350 and barbeque sauce With sweet chili sauce Fried Shrimp $450 Meat Pies $350 Fried golden brown and Southwest Eggrolls $350 Louisiana fried pies filled with seasoned served with rémoulade sauce With a chipotle sour cream beef and pork and baked in flaky dough. Served with Cajun ranch dip Bacon Jam Burger Sliders $450 Caprese Salad Skewers $300 Mini hamburger served with Fresh mozzarella cheese with Antipasto Skewers $400 Homemade bacon jam grape tomatoes and basil, served Local and imported cheeses, cured on skewers with a balsamic syrup meats and grilled vegetables on skewers Pulled Pork Sliders $450 Mini pulled pork sandwich Crawfish Wontons $450 Chicken Drumettes $350 With a jalapeño coleslaw Served with Thai chili sauce Battered and deep fried. Served with Buffalo hot sauce and blue cheese Louisiana Lump Crab Cakes $600 Herb and Parmesan $350 Served with house-made remoulade, Stuffed Mushrooms Spicy Thai Chili Glazed cocktail sauce and sliced lemon White button mushrooms stuffed Chicken Skewers $450 with fresh herbs and Parmesan cheese Grilled and house-marinated Crabcake Sliders $600 Served with rémoulade sauce

11 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. APPETIZERS INDEX Prices listed are per guest. Minimum of 25 guests.

Spinach Artichoke Dip $9 Charcuterie Board $11 Served with pita and crackers Locally made artisan salumi, sausage and pâté, served with Wing Sampler $11 pickled vegetables, stone-ground Buffalo, barbeque and teriyaki mustard, marmalade and chicken wings served with ranch sliced baguette dressing and celery sticks Basket of Garden Fresh $8 Local and Imported $9 and Local Crudités Cheese Display Fresh celery, peppers, broccoli, Served with crackers zucchini, yellow squash, red radishes, cauliflower and carrots Seasonal Fruit and Berries $8 with ranch dip A selection of the freshest available seasonal fruits and Mediterranean $16 berries with minted yogurt dip Hummus dip, black olive tapenade, minted cous cous, tahini, a selection of cured olives and Greek feta. Served with assorted flatbread and toasted pita triangles

12 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. BUFFETS INDEX Prices listed are per guest. Minimum of 25 guests. HACIENDA PLAZA $36 Served with freshly brewed coffee and iced tea. • Corn, black beans, fire roasted peppers, tomato gems, crispy romaine, Cotija cheese and crispy tortilla strips – THE DELICATESSEN $25 Served with chipotle avocado ranch and lime chili vinaigrette • Pasta Salad – Farfalle pasta, marinated crisp vegetables, garlic, red onions, mushrooms, fresh herbs and olive oil • Roasted root vegetables, red rice, dried local stone fruit – Served with honey-mango habanero vinaigrette • Potato Salad – New red potatoes tossed with green onions, sour cream and fresh dill • Pioneer Chicken – Enhanced by red pepper, sweet onion and mushroom • Deli Sandwiches – Smoked turkey breast and New York cheddar • Barbacoa of Beef – With chipotle sour cream diabla sauce – Rare roast beef and provolone • – Maple glazed ham and baby Swiss Southwest Blended Rice • Southwestern Corn – On the cob with chipotle lime butter • Whole Fresh Fruit Basket – Crisp and ripe seasonal fruit • Tres Leches Cake • Assorted Cookies and Brownies – An assortment of large gourmet cookies and buttery chocolate, chewy brownies • Flan

13 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. BUFFETS continued INDEX Served with freshly brewed coffee, hot tea and iced tea

NOLA BARBEQUE $38 • Classic Caesar Salad – Romaine lettuce tossed with • Seasonal Fresh Vegetables – The Chef’s selection of the garlic croutons, shaved Parmesan cheese and traditional freshest garden vegetables available Caesar dressing • Hash Browns Casserole – Layers of potatoes, caramelized • Roast Chicken – Whole free range birds, slowly roasted onions and a blend of local sharp and mild cheddar cheeses. with seasonings and herbs. Cut into parts and served with Baked to a golden crisp smoked tomato jam • Cheddar Cheese Biscuits – Served warm with honey and butter • Beef Brisket – Smoked over chucks of hard maple wood until fork tender. Sliced thin and served with our sweet • Apple Crisps – Apples baked with cinnamon and brown sugar and zesty barbeque sauce in a flaky pie dough crust. Served with whipped cream

• Baked Beans – A traditional barbeque accompaniment, • Pecan Pie – Southern pecans, baked with molasses and bourbon simmered in Louisiana sugar cane molasses over a short dough crust. Served with a maple-vanilla sauce

14 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. BUFFETS continued INDEX Served with freshly brewed coffee, hot tea and iced tea

FLEUR DE LIS BUFFET $45 Please select two options from the Please select one option from Please select two options from the following Salads: the following Soups: following Entrées: • Field Greens Salad • Baked Potato Soup • Grilled Breast of Chicken Mesclun mix, plum tomatoes, Served with shredded cheese Glazed with a Cajun creole carrots and house-made croutons. and bacon mustard cream sauce Herb balsamic vinaigrette • Broccoli and Cheese Soup • Rock Salt Encrusted Pork Loin • Classic Caesar Salad Served with shredded cheese Oven roasted and served with Romaine lettuce tossed with garlic roasted garlic jus lié croutons, shaved Parmesan cheese • Tomato Soup and traditional Caesar dressing • Three Peppercorn Chateaubriand • Minestrone Roasted beef tenderloin served • Garden Salad with sautéed forest mushrooms Shredded carrots and red cabbage, and brandy demi-glace sauce grape tomatoes, cucumbers and red radishes. Lemon basil vinaigrette or • Catfish Pontchatrain herb buttermilk dressing Grilled and served with a white wine mushroom cream sauce • Four Bean Salad Black-eyed peas, pinto, kidney and • Cheese Tortellini white beans. Tossed with aged Freshly made pasta filled with champagne vinegar, lemon pepper spinach and ricotta cheese, and fresh cilantro served with roma tomato coulis and shaved Parmesan • Toasted Orzo Pasta Salad Roasted vegetables and toasted pine nuts. Balsamic vinaigrette dressing

15 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. BUFFETS continued INDEX FLEUR DE LIS BUFFET continued Please select two options from the following Acompaniments: Please select three options from the following Desserts: • Fricassé of Green Bean, Roasted Red Pepper and • New York Cheesecake • Tiramisu Cake Roasted Pearl Onions Fresh strawberry compote Light sponge cakes with and whipped cream a blend of cream and • Roasted Zucchini, Crookneck and Petit Pan Squash mascarpone cheese, with Olive Oil and Garden Herbs • Apple Strudel flavored with amaretto • Creamed Sweet Corn Apples, raisins and ground • Roasted Brussels Sprouts with Back Bacon poppy seeds wrapped in • Gourmet Assortment paper thin dough of Fresh Baked Cookies • Braised Fennel with Toasted Anise Seeds and Brownies • Cajun Rice • Chocolate Mousse Cake Chocolate chip, white chocolate macadamia nut, • Gouda Mashed Potatoes Chocolate cake with a chocolate mouse and dark oatmeal raisin, peanut butter • Roasted Fingerling Potatoes chocolate ganache cookies and German chocolate and double fudge brownies • Peach Cobbler Roasted peaches over cinnamon crumbles with vanilla whipped cream

16 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. SPECIALTY SALADS INDEX Prices listed are per guest. Minimum of 25 guests.

Wedge Salad $9.50 Mixed Baby Greens $6 Iceberg wedge topped with rendered local bacon, Field greens, cucumbers, grape tomatoes, young blue cheese, heirloom tomatoes and chopped eggs. carrots and seasoned croutons. Served with Ken’s Served with oil and vinegar or green goddess dressing balsamic vinaigrette and ranch dressings

Kale and Broccoli Salad $7.50 Tomato Caprese $8 Kale and broccoli with sunflower seeds. Dried Sliced heirloom tomatoes with fresh mozzarella and cranberries, and feta cheese. Served with honey basil, drizzled with olive oil and balsamic vinegar dijon vinaigrette dressing Orzo Salad $6 Baby Spinach Salad $7 Rice shaped pasta tossed with grilled vegetables, Grilled Granny Smith apples, sweet onions and red fresh herbs and balsamic vinaigrette dressing peppers. Served with honey-mustard vinaigrette dressing Shrimp Rémoulade $12 Classic Caesar Salad $7 Traditional Louisiana boiled shrimp tossed in a Romaine lettuce tossed with garlic croutons, shaved spicy rémoulade dressing served on a bed of Parmesan cheese and traditional Caesar dressing shredded lettuce

Roasted Red Potato Salad $6 With stone-ground mustard dressing

17 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. INSPIRED ENTRÉES INDEX Prices listed are per guest. Minimum of 25 guests.

Cedar Plank Salmon $25 Petite Filet Mignon $34 Glazed with teriyaki and topped with chive butter. A medallion of beef tenderloin served with Served with wild rice pilaf and fresh seasonal vegetables bordelaise sauce, roasted fingerling potatoes and seasonal vegetables Herb Encrusted Turkey $22 Served with cranberry and citrus compote, Yukon Portobello Wellington $20 gold mashed potatoes and fresh green beans Slices of roasted mushrooms and vegetables, baked with goat cheese and herbs in a puff pastry and Stuffed Chicken Breast $24 served over red pepper coulis Roast with cornbread stuffing, and shrimp. Served with roasted garlic mashed potatoes and fresh Blackened Catfish $22 seasonal vegetables Local fillets seared in our special blend of Cajun spices and served with Creole cream sauce, garlic Bacon Wrapped Pork Loin $22 mashed potatoes and seasonal vegetables Center-cut pork tenderloin wrapped in bacon and served with apple butter, oven-roasted red potatoes and fresh Grilled Redfish $32 seasonal vegetables Our signature fish fillets, topped with a crawfish and wild mushroom sauce and accompanied by Boneless Beef Short Ribs $35 roasted corn grits and haricot verts Served with rich pan gravy, caramelized Cipollini onions, celery root and parsnip mash and fresh seasonal vegetables

18 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. DESSERTS INDEX Prices listed are per guest. Minimum of 25 guests.

Original New York Cheesecake $9 Fresh Fruit Tart $8 Served with whipped cream and strawberries The freshest seasonal fruits topped with whipped cream and served with vanilla sauce German Apple Strudel $7 Apples, raisins and ground poppy seeds wrapped Crème Brûlée $8.50 in paper thin dough Vanilla flavored custard, topped with glazed sugar

German Chocolate Fudge Cake $8.50 Bread Pudding $7 Layers of buttermilk chocolate cream and Available in traditional with a bourbon sauce, candied pecans white chocolate amaretto, chocolate, sweet potato, and s’mores Tiramisu Cake $10.50 Lady fingers layered with a blend of mascarpone and cream cheese, laced with amaretto

19 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. SWEET STATIONS INDEX Prices listed are per guest. Minimum of 25 guests.

Dessert Squares $8 Beignets $6 Shots $10 German chocolate and double fudge The classic Crescent City dessert. Petite individual desserts brownies, blondies and raspberry Sammies Dusted in confectioner’s sugar and served with chocolate dipping sauce Dessert Shots Gourmet Cookies $6 • Strawberry cheesecake Large freshly baked chocolate chunk, Decadent Chocolate Station $11 white chocolate macadamia nut, oatmeal Assorted chocolate truffles and double • White and dark raisin and chocolate-chocolate chip chocolate fudge brownies. Assorted chocolate mousse petite chocolate pastries including: • Caramelized bananas Warm Apple Crisp $7 chocolate pralines, crème brûlée with cream and hot fudge Warm apple crisp served with whipped tartlettes, hazelnut profiteroles and cream and caramel sauce chocolate mocha barquettes

French Pastries $8 Bananas Foster* $8 Fancy European butter cookies, coconut Sliced bananas cooked in brown sugar macaroon cookies, house-made chocolate and honey. Flambéed in rum and brandy truffles, black and white chocolate dipped and served atop your choice of vanilla strawberries, classic fondant wrapped petit ice cream or cheesecake fours and miniature tartlettes with seasonal *Requires a culinary professional $150 fruits and berries

20 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. CULINARY ATTENDED ACTION STATIONS INDEX Prices listed are per guest. Minimum of 100 guests.

Gulf Shrimp and Jumbo Pasta Station* $18 Waffaletta Station* $15 * Lump Crab Station $24 Choose two Pastas cooked for your guests by Miniature savory waffles prepared and A variety of shrimp and crab cocktails our culinary professionals. With garlic toast. fashioned into bite-sized sandwiches by made to order for your guests by our • Pastalaya – Twist on jambalaya, penne pasta our culinary professionals. culinary professionals. with grilled chicken and andouille sausage, • Pulled pork with a mirliton coleslaw • Jumbo shrimp with chiffonade of served with a Creole tomato sauce, onions cabbage and horseradish infused and peppers • Roast beef debris with a horseradish cocktail sauce • Chicken & Tasso Pasta – Penne pasta coleslaw • Gulf shrimp gazpacho with spicy with grilled chicken and tasso, served • Roasted eggplant, zucchini, yellow banana peppers with Alfredo sauce, Parmesan and squash, caramelized onions, arugula, cracked pepper extra virgin olive oil • Louisiana lump crab meat with • Pasta Orleans – Bowtie pasta tossed almonds, macerated cranberries in asiago cream with fresh herbs, and fresh lemon green onions and sun-dried tomatoes topped with shredded Parmesan • Poydras Pasta – Bowtie pasta with fresh tomatoes, and garden vegetables with pesto and Italian herbs on a basil marinara sauce

21 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. CULINARY ATTENDED ACTION STATIONS continued INDEX Farmer’s Table* $10 Mashed Potato Bar* $15 Raw Bar* Price Varies Fresh salad bar made with local, House-made creamy mashed potatoes Local seafood served on shaved ice with seasonal and organic and sweet potatoes served with cocktail sauce, mignonette, horseradish and lemon • Romaine • Cucumber assorted toppings: • Louisiana oysters • Baby lettuce • Scallions • Roasted garlic • Parmesan cheese • Boiled shrimp • Iceberg • Red onions • Chopped scallions • Crab claws • Kale mix • Eggs • Bacon • Garlic croutons • Diced chicken • Butter Creole Station $17 • Parmesan cheese • Bacon • Cinnamon honey butter Choice of two: • Blue cheese • Caesar dressing • Sour cream • Shrimp Creole – Simmered in a rich • Shredded cheese • Ranch dressing • Shredded cheese tomato sauce over rice • Sauteed onions and mushrooms • Black olives • Balsamic vinaigrette • Barbeque Shrimp – Sautéed in a • Pecans tangy, spicy butter sauce served • Grape tomatoes • 1000 Island • Shrimp with dipping bread • Broccoli • Creamy ranch • Pulled pork • Crawfish Étouffée – Crawfish tails • Carrots smothered with onions, peppers, celery and garlic and served over white rice

*Requires a culinary professional $150

22 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. CARVING STATIONS INDEX Pricing reflects price per carved item.

Golden Herb Roasted $225 Rosemary and Garlic $540 Turkey Breast* Studded Leg of Lamb* (Serves 35 guests) (Serves 25 guests) Herb aioli, orange cranberry Minted mayonnaise, rosemary compote and freshly baked jus and silver dollar rolls silver dollar rolls Grain Mustard and Black $650 Slow Roasted Whole Sirloin* $420 Pepper Encrusted Tenderloin* (Serves 25 guests) (Serves 25 guests) Chimichurri, garlic herb aioli, Whole grain mustard, herb whole grain mustard, mayonnaise mayonnaise and freshly baked and silver dollar roll silver dollar rolls

Mahogany Cider Roasted $275 Smoked Salmon Platter* $500 Pork Loin* (Serves 30 guests) (Serves 25 guests) Atlantic hot cedar planked smoked Apple butter, whole grain salmon. Served with marinated mustards and freshly baked cucumbers and red onions, silver dollar rolls chopped hard boiled eggs, caper berry aioli and Melba toasts Herb and Pepper Roasted Baron of Beef* $600 Cilantro Lime Marinated (Serves 50 guests) Flank Steak* $450 Horseradish cream, garlic herb (Serves 25 guests) aioli, whole grain mustard, Served with cilantro aioli and mayonnaise and silver dollar rolls silver dollar rolls

*Requires a culinary professional $150

23 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. BEVERAGES INDEX NON-ALCOHOLIC BEVERAGES BEER / SPECIALTY Craft-Imported $9 (per 12 oz can or bottle) Coca Cola Soft (each) $4 American Premium $9 Corona Extra Dasani Bottled Water (each) $4 (per 16 oz can or bottle) Corona Light Seagram’s Ginger Ale (each) $4 Bud Light Modelo Especial Seagram’s Club Soda (each) $4 Budweiser Heineken Seagram’s Tonic Water (each) $4 Coors Light Miller Genuine Draft Amstel Light Stella Artois Beverage Package $16 Miller Lite Soda, Water, Coffee and Tea Michelob Ultra Samuel Adams Boston Lager (per guest for 5 hours) Bud Zero Samuel Adams Seasonals Shock Top (by the can) $9 Hot Beverages (per gallon) $38 Blue Moon White Claw Hard Seltzer, Mango Coffee –Regular or Decaffeinated Leinenkugel’s Summer Shandy Bud Light Seltzer Hot Chocolate High Noon Seltzer Bartender Fee $150 Bacardi Rum Punch Bottled Juice (each) $4.50 (Waived if $600 minimum is Orange Juice met per bartender. 1 bartender Apple Juice for every 75 guests is recommended) Cranberry Juice Pineapple Juice

24 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. BEVERAGES continued INDEX Deluxe Spirits (per a cocktail) $9 Premium Spirits (per a cocktail) $10 Super Premium Spirits (per a cocktail) $12 New Amsterdam Vodka Ketel One Vodka Grey Goose Vodka Bombay Original Gin Tanqueray Gin Bombay Sapphire Gin Jose Cuervo Especial Tequila Camarena Silver Tequila Herradura Silver Tequila BACARDI Superior Rum Captain Morgan Original Spiced Rum BACARDI 8 Rum Seagram’s 7 Crown American Whiskey Bulleit Bourbon Whiskey Woodford Reserve Bourbon Whiskey Jack Daniel’s Bourbon Whisky Dewar’s 12 Scotch Whiskey Johnnie Walker Black Dewar’s White Label Scotch Whiskey Seagram’s VO Canadian Whiskey Label Scotch Whiskey Hennessey V.S. Cognac Hennessey V.S.O.P. Cognac Crown Royal Canadian Whiskey DeKuyper Peachtree Liqueur Tuaca Liqueur D’Ussé VSOP Cognac DeKuyper Triple Sec Liqueur Southern Comfort Liqueur Grand Marnier Liqueur Martini and Rossi Vermouth Baileys Irish Cream Liqueur Chambord Liqueur St. Germain Liqueur

Hosted Deluxe Bar Hosted Premium Bar Hosted Super Premium Bar (per guest) $28 (per guest) $32 (per guest) $36 Three (3) Hour Beverage Service Three (3) Hour Beverage Service Three (3) Hour Beverage Service To Include Deluxe Brand Spirits, To Include Premium Brand To Include Super Premium Wines, Domestic and Imported Beers Spirits, Wines, Domestic and Brand Spirits, Wines, Imported Beers Domestic and Imported Beers

Each additional hour is $6 per guest

25 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. WINE INDEX SPARKLING Chardonnay Pinot Grigio Moët & Chandon Impérial — France $160 Cakebread — California $160 Santa Margherita — Italy $72 A generous palate combining the delicious Rich, focused, green apple, melon and Fresh, clean, and a crisp sophisticated sumptuousness of white-fleshed fruits (pear, guava flavors, nicely balanced by fresh flavor brightened with hints of citrus. peach, apple) and the soft vivacity of citrus acidity and piquant mineral tone. fruit with the alluring caress of fine bubbles. Ecco Domani — Italy $47 Sonoma Cutrer — California $66 Notes of citrus and exotic fruit. Aromas Nicolas Feuillatte Brut — France $96 Sleek minerality and elusive citrus of pineapple, passion fruit and mango. 40% Pinot Noir, 40% Meunier, 20% fruit flavors. Chardonnay. Fresh white fruit with aromas of apple, pear and peach. Principato — Italy $38 Kendall Jackson, Vintner’s $58 Appealing fruit aromas mingle with delicate LaMarca Prosecco — Italy $70 Reserve — California floral notes. Crisp, light and elegant, with alluring fruit flavors. Aromas of fresh-picked citrus and Tropical flavors such as pineapple, honeysuckle blossoms, the crisp, clean mango, and papaya with citrus notes. palate brings fruity flavors of green Sauvignon Blanc apple, juicy peach and ripe lemon, A by Acacia — California $52 Bonterra — California $50 framed by hints of minerality. Lusciously ripe fruit expression of white 100% organically grown grapes. Crisp peach, ripe pear, golden delicious apple, acidity gives this wine a fresh vibrant mango and papaya. Chic Barcelona Cava Brut — Spain $66 feel with flavors of grapefruit. Citrus, lime and green apple aromas. Barefoot — California $38 The palate is elegant and distinctive, with Fetzer Echo Ridge — California $38 white fruit notes and a refreshing acidity. Sweet vanilla aroma, our medium-weight Chardonnay is full of honeyed peach and Crisp and clean with well balanced Fuji apple flavors. citrus notes. WHITE WINES Riesling Moscato Rosé Chateau Ste. Michelle — Washington Chateau Ste. Michelle — Washington $38 Canyon Road — California $37 $50 72% Syrah, 28% Merlot. The fresh and lively Crisp apple aromas and flavors with Sweet aromas of honey and peach, wine offers bright aromas of watermelon subtle mineral notes. layered with tropical notes of lychee and raspberry with flavors of wild strawberry, and hints of orange blossom. citrus zest and hints of melon.

26 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. WINE continued INDEX RED WINES Red Blend Cabernet Sauvignon continued Apothic — California Merlot $42 Louis Martini — California $52 Zinfandel leads with notes of dark fruit Bonterra — California $52 Vibrant black cherry and rich mocha are and subtle spice, Syrah adds silkiness and 100% organically grown grapes. primary on the palate, with black currant, hints of blueberry, while Cabernet Sauvignon Aromas of black currant, black cherries pomegranate and vanilla spice rounding and Merlot contribute rich characteristics of and a touch of wood smoke with out the dense layers. flavors of plums, dark berries, toasty blackberry, black cherry and plum. oak and vanilla spice. Bonterra — California $50 Cabernet Sauvignon 100% organically grown grapes. Barefoot — California $38 Caymus, Special Select — California $450 Harmonious blend of black cherry, The perfect combo of cherry, boysenberry, Aromas of black licorice, anise and crème berries, and all spice and a balanced plum and chocolate. A mocha finish is de cassis. On the palate, an earthiness, blend of red fruits. complemented by hints of smoky vanilla oak. brown spice, and ripe dark fruits. BV Coastal Estates — California $47 Malbec Silver Oak — California $250 Opulent layers of blackberry, black Trivento Reserve — Argentina $75 A nose of ripe boysenberries, cherry cherry and plum with nuances of violet liqueur, dark chocolate and sandalwood. and mocha. Bouquet of berry fruits, plum jam, coffee and tobacco notes. Elegant and powerful with velvety tannins. Caymus — Napa Valley $205 Dark Horse — California $44 Ripe cherry, blackberry, plum and Dark jammy fruit flavors of black cherry Pinot Noir notes of currant and vanilla. Jazzy and hint of nutmeg with firm tannins MacMurray Estates — California oak tannins on the finish. and smooth mouth–feel that lead the $62 way to a dark chocolate mocha finish. Pomegranates, cherries, boysenberry, Jordan — California $185 and lavender, smooth rich hints of Chateau Souverain — California $40 vanilla and baking spice. Openly fruity, supple plum and black cherry notes with floral scents and spices. Vivid aromas of roasted vanilla, mocha California and baking spices with elegant layers J Vineyards — $52 of blackberry and ripe cherry flavors. The soft, silky palate features bright, Kendall Jackson — California $68 fruity notes of cranberry, fig and fresh Barefoot — California orange peel, with hints of dark, brambly Aromas of lush black cherry, blackberry $38 fruit, black tea and clove. and cassis draw you in. Notes of cedar, Aromas of currant, raspberry, blackberry vanilla and a hint of mocha. jam mix with a vanilla finish. Fetzer — Chile $38 Joel Gott — California $58 Light with bright cherry and strawberry Dark and spicy with soft finishes. notes with a touch of oak.

27 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU A 20% service charge and applicable sales taxes will be added to all food and beverage orders. CATERING POLICIES INDEX Our Centerplate catering staff is delighted to work with you to Billing provide all of your food and beverage needs. Acceptable forms of payment must be agreed upon when the event is booked. Acceptable forms of payment include credit card (Visa, Pre-Planning MasterCard, American Express and Discover) or company check Your knowledgeable food and beverage representative is eager (must be received prior to event). We require a completed credit to assist you with your event planning and menu selection, and card authorization form to be kept on file for any overages. Purchase to answer any questions or concerns. Even though our menus orders are not accepted by Centerplate. offer a wide variety from which to choose, your food and beverage representative, together with our executive chef, will be happy Food and Beverage Service to create custom menus to suit your special occasion. In order Centerplate Catering is responsible for the quality and freshness of to prepare the most successful event, it is necessary that event the food served to all guests. Food may not be taken off the premises information (dates, times, locations, estimated attendance, menu after it has been prepared onsite. No food, beverage or alcohol will be selection) be provided a minimum of 30 days prior to the event permitted to be brought into or removed from the venue by the client date. A signed copy of the Banquet Event Order and Banquet or any of the client’s guests or invitees. Sales and service of alcoholic Contract must be returned to Centerplate. The signed contract beverages is regulated by the State of Louisiana. Centerplate is with its stated terms constitutes the entire agreement between the responsible for the administration of these regulations. Centerplate client and Centerplate. requires that all alcoholic beverages be dispensed by only Centerplate employees or agents. The State does not allow guests to bring Deposit and Payment Policy alcoholic beverages into the facility. Centerplate requires that all food and beverage orders be paid prior to the event. An advance deposit of 90% of the total contract value Beverage Consumption – Canned or bottled beverages may be will be required thirty (30) days in advance of the first function. The purchased on a consumption basis. balance is due five (5) business days prior to the date of the event.

28 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU CATERING POLICIES continued INDEX Pricing Cancellation Policy Prices, along with menus, are often provided well in advance of an event. Payment is non-refundable if a function is cancelled less than five Due to fluctuating market prices, our menu prices are subject to change. (5) business days prior to the event. Centerplate will gladly lock in and guarantee menu selection pricing within 90 days of your first catered event with a signed contract, event order and a Minimum Sales Requirements deposit per our stated deposit policy. Function quotations will also be subject Customary labor for catered functions is provided free of all labor to change until the event is guaranteed by receipt of signed contract, event charges if sales for a specific function/service exceed $300 per order and a deposit. Please be aware that we require a minimum of five (5) four (4) hour period. Otherwise, a fee of $75 will be applied for working business days in advance of the deadline to complete all necessary the event of which the minimum is not met. Additional labor for paperwork. A 20% service charge and applicable sales tax will be applied functions or services exceeding four (4) hours or as requested to all food and beverage sales. If a customer is a tax-exempt organization, over and above what is normally provided will be charged at Centerplate requires a copy of both a Louisiana Tax Exempt Certificate standard hourly labor rates per staff person employed for the activity. and a City of New Orleans Tax Exempt Certificate with your signed Banquet Contract. If the certificates are not received, prior to invoicing, taxes will Menu Selection be collected on all invoices. The menu presented offers a wide variety of items for all catering needs. In addition, our Executive Chef is available to create a custom Guarantee menu to suit all types of events and tastes. We understand you may To ensure we have ample time to obtain the best product needed to create have guests with dietary restrictions who require specialty . your event, please provide a guaranteed attendance figure for all functions at Please notify your Catering Manager at least five (5) business days least three (3) business days prior to the event date. For functions over 2500 in advance to ensure we have ample time to create something and above, the guarantee is due at least five (5) business days prior to your for everyone. function. While we are flexible, if the CateringManager is not advised by this Service Charge time, the estimated figure will automatically become the guarantee. Increases A “House” or “Administrative” Charge of 20% is added to your bill made within the three (3) business day deadline are subject to approval by for suite service, which is used to defray the cost of providing the Centerplate and may be subject to an additional fee. Centerplate reserves service and other house expenses. No portion of this Charge is the right to make reasonable substitutions as necessary. In order for Manager distributed to the employees providing the service. You are free, to obtain an accurate attendance figure, turnstiles will be placed at all entry but not obligated to add or give a gratuity directly to your servers. doors for attendees to pass through. NOTE: CLIENT will be billed for food and beverage based on the guest guarantee provided to Centerplate or Thanks To Our Local Suppliers Manager’s turnstile count, whichever is greater. If your guaranteed guest count is exceeded the day of the event or if a beverage bill exceeds the Leidenheimer Bakery American Seafood Haydel’s Bakery New Orleans Fish House estimated cost, please be prepared to make payment arrangements at the Chez Pierre Bakery Capital City Produce conclusion of the function via company check, cash or credit card. Southern Sweet Potato Country Creole

29 NEW ORLEANS, LOUISIANA | EVENT CATERING MENU Making It Better To Be There Since 1929.™

MAKING IT BETTER TO BE THERE®

As a leader in event hospitality, Centerplate is committed to welcoming guests

to moments that matter at premier sports, entertainment, and

convention venues worldwide. From Super Bowl LIV, to the U.S. Presidential

Inaugural Ball, to the winning of the Triple Crown, we are committed to

making the time people spend together more enjoyable through the power

of authentic hospitality, remarkably delivered. Thank you for giving us the

opportunity to be a part of your next favorite story.