ROOTED IN LOCAL FLAVOR. Our catering menu is a celebration of Asheville’s vibrant, local food scene
WHAT’S INSIDE 03
GET IN TOUCH
15
BETWEEN SESSIONS
25
THE MAIN EVENT
04
GATHERING SPACES
17
ADD ONS
30
RAISE A GLASS
10
S TA Y T H E N I G H T
18
M I D DAY M O V E S
37
THE FINE PRINT
13
RISE & DINE
22
SMALL BITES
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LET’S MAKE SOMETHING
UNFORGETTABLE
THANKS FOR THINKING OF T H E R A D I C A L F O R YO U R E V E N T.
GET IN TOUCH P H Y S I C A L L O C AT I O N
95 Roberts Street Asheville, NC 28801 C O N TA C T N O .
F ro m ro o f t o p t a ke ove rs t o u n d e r g ro u n d d i n n e rs , o u r c r e w i s h e r e t o m a ke s u r e yo u r g a t h e r i n g i s a n y t h i n g b u t o rd i n a ry. We s e rve u p b o l d f l avo rs w i t h i n g r e d i e n t s p u l l e d s t ra i g h t f ro m l o c a l l e g e n d s , a l l s e t i n s p ac e s t h a t d o n ’ t p l ay by t h e r u l e s .
828-412-0200 ELECTRONIC MAIL
s a l e s @ t he rad i ca l av l . co m SOCIAL IDENTIFIER
@ t he rad i ca l h o te l av l
WE DON’T DO BASIC A N D N E I T H E R S H O U L D YO U .
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Capacity of up to 65 seated or 100 cocktail-style Av a i l a b l e P r i v a t e o r S e m i - P r i v a t e
Capacity of up to 80 seated or 100 cocktail-style
OUR SPACES
Av a i l a b l e P r i v a t e
Capacity of up to 175
At a hotel where nothing is quite as you expected, you need a place where you can expect anything and everything anytime.
Av a i l a b l e P r i v a t e o r S e m i - P r i v a t e
Capacity of up to 30
Each of our event spaces is designed to break convention, offering an unexpected mix of g r i t a n d g l a m o u r. F u l l y e q u i p p e d f o r a n y occasion, from sleek corporate gatherings to after-dark celebrations, each area has its own vibe while sharing our Radical spirit.
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Av a i l a b l e P r i v a t e
Capacity of up to 50 Av a i l a b l e S e m i - P r i v a t e
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Golden Hour is a space that brings the heat while keeping things laid back. Featuring an outdoor patio, high ceilings, oversized industrial windows a n d a b e j e w e l e d r a c e t r a c k b a r, t h i s s p a c e i s perfect for daytime meetings, intimate dinners, and over the top receptions that call for sparkle and substance. It’s as fancy as you want it to be, as sexy as you hoped it would be, easygoing, u n f u s s y, a n d d r o p d e a d d e l i c i o u s a t e v e r y t u r n .
@goldenhouravl
WA N T T H E W H O L E P L A C E T O Y O U R S E L F ? Golden Hour buyouts turn dinner into a main character moment. Contact sales@theradicalavl.com to make a night of it.
P R I VAT E / S E M I - P R I VAT E
SETUPS C A PA C I T Y
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2 , 1 6 8 S Q . F T.
R e s t au ra n t
B o a rd ro o m
Co c k t a i l
80
24
100
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A f te r g l ow i s a c o f f e e b a r by d ay a n d c o c k t a i l b a r by n i g h t w h e r e c o n ve rs a t i o n s f l ow a s f r e e l y a s t h e d r i n k s . I n s p i r e d by t h e e l e c t r i c s t r e e t s o f t h e R i ve r A r t s Di s t r i c t , t h i s s p ac e i s p e r f e c t fo r g a t h e r i n g s t h a t d o n ’ t c l o c k o u t . M e e t , b ra i n s t o r m , o r l e t l o o s e w i t h m u s i c p u m p i n g f ro m t h e s u s p e n d e d D J c a g e - a u n i q u e s p ac e fo r d ay t i m e c r e a t i v i ty o r l a te n i g h t r e ve l ry.
@afterglowavl
S E M I - P R I VAT E SETUPS C A PA C I T Y
6 6 1 S Q . F T. T h e a te r
Co c k t a i l
35
50
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P r e t ty Vac a n t i s a s e x c l u s i ve a s i t g e t s . T h i s h i d d e n l o u n g e , c o m p l e te w i t h yo u r ow n p r i va te b a r te n d e r, c o n n e c t s t o o n e o f o u r s u i te s , m a k i n g i t f e e l l i ke yo u ’ r e h o s t i n g a n e ve n t i n yo u r ow n h o m e . S e c r e t i ve a n d s u l t ry, P r e t ty Vac a n t i s t h e R i ve r A r t s Di s t r i c t ’s b e s t ke p t s e c r e t fo r t h o s e “ i n t h e k n ow. ” Low key l u xe a n d u n d e r t h e ra d a r, t h i s i s w h e r e yo u g o w h e n yo u d o n ’ t wa n t t o s h a r e .
P R I VAT E SETUPS C A PA C I T Y
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4 9 6 S Q . F T. Lo u n g e
Co c k t a i l
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30
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A s h e v i l l e ’s o n l y ro o f t o p b a r ove r l o o k i n g t h e F r e n c h B ro a d R i ve r. O u r o p e n a i r b a r s e rve s u p a n i n v i t i n g a t m o s p h e r e a n d t h e b e s t v i e ws o f t h e R i ve r A r t s Di s t r i c t w i t h c oz y f i r e p i t s fo r ye a r ro u n d l o u n g i n g . H e r e , yo u ’ r e t h e g u e s t o f h o n o r a t t h e p a r ty yo u ’ ve a l ways wa n te d t o b e i n v i te d t o . J o i n u s fo r d r i n k s , d a n c i n g , s t a r g a z i n g , a n d m ay b e a little mischief.
@theroofavl WA N T T H E R O O F T O Y O U R S E L F ? With a full buyout of The Roof you can own the skyline. Contact sales@theradicalavl.com to take the party upstairs.
P R I VAT E / S E M I - P R I VAT E SETUPS C A PA C I T Y
3 , 6 7 3 S Q . F T.
North Side
South Side
Co c k t a i l
100
75
175
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T h e Ra d i c a l U n d e r g ro u n d i s a s p ac e w h e r e h i s t o ry m e e t s m o d e r n f u n c t i o n a l i ty. T h i s ve rs a t i l e s p ac e i s a c a n va s r e a dy fo r a n y t h i n g . T h e Ra d i c a l U n d e r g ro u n d s e a m l e s s l y a d a p t s t o s u i t c o r p o ra te m e e t i n g s , p r i va te b a n q u e t s , a n d i n t i m a te c e l e b ra t i o n s i n v i t i n g yo u t o t ra n s fo r m i t i n t o e x ac t l y w h a t yo u r e ve n t n e e d s .
P R I VAT E SETUPS C A PA C I T Y SETUPS C A PA C I T Y
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1 , 1 1 6 S Q . F T. U-Shape
C l a s s ro o m
Theatre
20
50
100
Ba n q u e t
Reception
80
100
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NOT YOUR TYPICAL “FANCY” HOTEL
With a unique posh-punk attitude toward hospitality, The Radical is truly one in a million. A once abandoned 1920's cereal factory has been transformed into a bold, daring new boutique hotel in the heart of Asheville’s River Arts District. It’s got all the stuff you expect from a luxury hotel (friendly service, comfy accommodations, primo amenities) plus completely unexpected design, atmosphere, and attitude. It’s more than a place to lay your head. It’s unique collection of uses, spaces, and personalities - buzzing with creative energy and grounded in a collective consciousness.
STAY THE NIGHT ROOM TYPE
With 70 unique rooms, each crafted to give you an escape into art, style, and comfort, The Radical’s accommodations are unlike any other. Our one of a kind rooms range in size and layout, from edgy and eclectic singles to indulgent suites. Every corner holds a story and is full of Asheville’s wild, artistic spirit.
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OCC.
S Q . F T.
ACC.
QUEEN
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2
2 6 7 - 34 2
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KING
24
2
267-356
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DOUBLE QUEEN
9
4
34 6 - 5 5 1
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RIVER VIEW KING
13
2
267-356
2
RIVER VIEW KING STUDIO
6
2
37 7 - 4 2 7
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RIVER VIEW DOUBLE QUEEN
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4
34 6 - 5 5 1
3
KING TWO ROOM SUITE
2
2
54 0 - 8 0 3
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KING CORNER SUITE
1
2
599
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ROOTED IN LOCAL FLAVOR O u r c a t e r i n g m e n u i s a c e l e b r a t i o n o f A s h e v i l l e’ s v i b r a n t l o c a l f o o d s c e n e . We p a r t n e r w i t h n e a r b y f a r m s a n d p u r v e y o r s t o source the freshest seasonal ingredients, ensuring every dish is true to its roots and delicious. Whether you’re hosting a casual g a t h e r i n g o r a n e l e g a n t a f f a i r, o u r t e a m w i l l c r a f t a m e n u t h a t perfectly complements your event.
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RISE & DINE
BREAKFAST
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RISE & DINE
BREAKFAST
ALL ITEMS ARE PRICED PER GUEST
BUFFET STYLE
ENHANCEMENTS
Good Start | 30 Yogurt Parfait, Seasonal Fruit, Fresh-Baked Bridor Pastries
Enhancements may be added to any breakfast food package for the entire group.
Continental | 32 Fresh-Baked Bridor Pastries, Toast, Soft-Boiled Eggs, Seasonal Fruit
BY THE DOZEN Breakfast Pastries & Sweet Breads | 96 Sausage Breakfast Burritos | 108 Bagels & Spreads | 96 RAD Breakfast Sandwiches | 108 Market Vegetable Frittatas | 108
The Full Breakfast Spread | 38 Scrambled Eggs, Sausage, Bacon or Turkey Bacon, Golden Potatoes, Bridor Pastries, Cereal & Milk, Seasonal Fruit, Toast, Jams & Preserves, Sweet Butter Southern Charm | 36 Cheddar Scrambled Eggs, Homestyle Grits, House-Baked Biscuits, Sausage Gravy, Seasonal Fruit Build Your Bowl | 32 Scrambled Eggs, Sausage, Bacon or Turkey Bacon, Sautéed Local Greens
PER PERSON Yogurt Parfaits | 8 Seasonal Sliced Fruit & Berries | 8 Assorted Cereals & Milk | 8 Steel-Cut Oatmeal, Local Honey, Golden Raisins, Almonds | 7 Homestyle Grits | 7 Farmers Market Vegetables, Goat Cheese, Local Lettuce | 9 Sausage, Bacon, or Turkey Bacon | 3
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BETWEEN SESSIONS
BREAKS
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BETWEEN SESSIONS
BREAKS
ALL ITEMS ARE PRICED PER GUEST
The Mezze Break | 20 Hummus & Baba Ghanoush, HouseBaked Pita Bread & Chips, Creamy Dill Dip, Fresh & Pickled Vegetables
Milk & Cookies | 14 Fresh-Baked Cookies & Milk
Bake Sale | 16 Sweet Breads, Brownies, Cookies
Salsa Social | 14 House Chips, House-Made Salsas, House-Made Guacamole
Fuel Up | 15 Build-Your-Own Yogurt Parfaits, KIND Bars, Build-Your-Own Trail Mix
The Low Country Captain | MP Carolina shrimp cocktail, caviar, and johnny cakes
Poppy Popcorn | 48 per dozen Locally made gourmet, small-batch artisanal popcorn
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A LA CARTE
ADD ONS
ALL ITEMS ARE PRICED PER ITEM
Granola Bars
6
Assorted Whole Fruit
3
Assorted Potato Chips, Individual Bag
5
Popcorn, Individual Bag
5
Assorted Candy Bars
6
Assorted Power & Energy Bars
6
Freshly Baked Cookies, Blondies, Brownies or Lemon Bars
36 per dozen
Roasted Mixed Nuts, Individual Bag
6
Tropical Trail Mix, Individual Bag
6
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M I D DA Y M O V E S
LUNCH
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M I D DA Y M O V E S
LUNCH
ALL ITEMS ARE PRICED PER GUEST
BUFFET-STYLE LUNCHES LITTLE ITALIA | 60 Garlic & Herb Bread Classic Caesar | Romaine, Grana Padano, Panko, Caesar Dressing Heirloom Tomato Salad | Feta, Basil, EVOO, Balsamic Reduction Grilled Vegetables | Seasonal Vegetables Pasta Primavera | Market Vegetables, Parmesan Cream Chicken Parmesan | Herb-Breaded Chicken Breast, Parmesan, Marinara Grilled Salmon | Beurre Blanc, Fresh Herbs Dessert | Tiramisu or Mini Cannoli SOUTH OF THE BORDER | 60 Baby Greens | Tomato, Red Onion, Cucumber, Carrots, Croutons, Avocado Ranch Charred Street Corn | Queso Fresco, Cilantro, Green Onion, Tajín Aioli, Charred Lime Chicken Tinga & Pork Carnitas | Add Carne Asada +5 per person Fajita Vegetables | Mexican Rice, Black Beans Taco Fixings | Flour Tortillas, Lettuce, Cheese, Crema, Salsa, Guacamole Dessert | Churros, Dulce de Leche, Chocolate Sauce, Tres Leches
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M I D DA Y M O V E S
LUNCH
ALL ITEMS ARE PRICED PER GUEST
BUFFET-STYLE LUNCHES EVERYTHING COOKOUT | 58 Watermelon Salad | Feta, Pickled Red Onion, Cucumber, Vinaigrette Baby Field Greens | Charred Corn, Carrots, Tomato, Peppers, Red Onion, Avocado Ranch Pasta Salad | Olives, Tomato, Onion, Sweet Peppers, Herbs, Vinaigrette Sweet Corn on the Cob | Chipotle Lime Butter From the Grill | Chicken, Hamburgers, Hot Dogs Fixings | Sliced Cheeses, LTO, Relish, Mayo, Ketchup, Mustard, Brioche & Hot Dog Buns Dessert | Chef’s Seasonal Cobbler, Sliced Watermelon BUTCHER BLOCK | 55 Breads & Rolls | Gluten-Free Available Upon Request Baby Field Greens | Carrots, Tomato, Peppers, Red Onion, Citrus Vinaigrette, Ranch Potato Salad | Egg, Celery, Red Onion, Chives, Creamy Dill Chicken Salad | Ingredients Needed Premium Deli Meats & Sliced Cheeses Fixings | Tomato, Onion, Pickles, Lettuce, Assorted Condiments Dessert | Cookies & Brownies
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M I D DA Y M O V E S
LUNCH
MARKET LUNCHES | 45 PER PERSON All market lunches include chips, choice of pasta salad, coleslaw or potato salad, fresh-baked cookie, whole fruit, and bottled water.
MARKET LUNCHES Grilled Marinated Vegetables House-Baked Focaccia, Local Greens, Grilled Vegetables, Lemon Herb Aioli Smoked Turkey Club Avocado Spread, Local Greens, Tomato, American Cheese, Bacon, Red Onion, Artisan Bread Chicken Salad Sandwich Chicken Salad, Local Greens, Pickled Red Onion, House-Baked Croissant Chicken Caesar Wrap Grilled Chicken, Romaine Hearts, Panko, Parmesan, Caesar Dressing Italian Sandwich Salami, Ham, Roasted Red Peppers, Red Onion, Shredded Lettuce, Provolone
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HORS D’OEUVRES
SMALL BITES
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SMALL BITES
HORS D’OEUVRES
PRICES ARE LISTED PER PIECE. MINIMUM 25 PIECES PER ITEM.
COLD
HOT
Local Charcuterie & Cheeses | 175 Serves 15–20 | House-Made Lavosh Crackers, Mustard, Honey, Fruit, Nuts, Jams
NC Crab Beignets | 7
Market Vegetable Spread | 150 Serves 15–20 | Roasted, Raw & Grilled Local Vegetables, White Bean Hummus, House Goddess Dressing Smoked Trout Dip | 165 Serves 15–20 | House-Made Lavosh Crackers, Pickled Onion
Wood-Fired Pork Belly Skewer | 8 Wild Mushroom Arancini | 6 Lamb Kebab | 10 Buffalo Chicken Sliders | 8 Crumbled Blue Cheese Crispy Potato & Pimento Cheese Cakes | 6
Deviled Eggs | 3.5 Local Egg, Smoked Paprika, Chives
Fried Fish Sliders | 9 Old Bay Mayo
Chicken Salad Cucumber Cups | 4 Cucumber Cups, Curry Chicken Salad
Beef Sliders | 10 Caramelized Onion Jam
Antipasto Skewers | 3.5 Mediterranean Olives, Feta Cheese, Salami Shrimp Cocktail | 6.5 Cocktail Sauce Watermelon Mint Shooters | 4.5 Watermelon, Mint, Feta, Honey Drizzle
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THE MAIN EVENT
DINNER
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THE MAIN EVENT
FAMILY-STYLE DINNER THE SIMPLE D I N N E R PA R T Y
THE MARKET D I N N E R PA R T Y
THE BIG D I N N E R PA R T Y
95 per guest
115 per guest
135 per guest
House Bread 1 Appetizer Selection 2 Entrée Selections 2 Side Selections Seasonal Dessert
APPETIZERS Smoked Trout Dip, House Crackers Crab Beignets, House Old Bay Crackers Roasted Beets, Stracciatella Mini Beef Wellington
House Bread 2 Appetizer Selections 3 Entrée Selections 3 Side Selections Seasonal Dessert
ENTRÉES Wood-Grilled Prime, Locally Sourced Steak Sunburst Farms Trout, Vierge Locally Sourced Wood-Grilled Chicken, Salsa Verde Slow-Grilled Pork, Pepper Relish Wood-Grilled Local Mushrooms, Market Vegetables, Farm & Sparrow Grains
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House Bread 3 Appetizer Selections 4 Entrée Selections 4 Side Selections Seasonal Dessert
SIDES Yukon Mashed Potatoes Chef’s Selection of Locally Sourced Seasonal Vegetables Honey-Glazed Carrots Sautéed Greens House Fries
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THE MAIN EVENT
DINNER BUFFETS GOLDEN HOUR
L I T T L E I TA L I A
85 per guest
Focaccia Bread Summer Lettuce & Vegetable Salad | Locally Sourced Watermelon Salad | Feta, Basil, Aleppo Yukon Mashed Potatoes Seasonal Vegetables | Chef’s Selection, Locally Sourced Wood-Grilled Chicken | Locally Sourced, Salsa Verde Wood-Grilled Prime Steak | Locally Sourced Dessert | Chef’s Choice
SOUTH OF THE BORDER
80 per guest
Garlic & Herb Bread Classic Caesar | Romaine, Grana Padano, Panko, Caesar Dressing Heirloom Tomato | Feta, Basil, EVOO, Balsamic Reduction Local Charcuterie & Cheeses | Lavosh, Mustard, Honey, Fruit, Nuts, Jams Grilled Vegetables | Seasonal Vegetables Pasta Primavera | Market Vegetables, Parmesan Cream Chicken Parmesan | Herb-Breaded Chicken, Parmesan, Marinara Grilled Salmon | Beurre Blanc, Fresh Herbs Dessert | Tiramisu, Mini Cannoli
80 per guest
Baby Greens | Tomato, Red Onion, Cucumber, Carrots, Croutons, Avocado Ranch Charred Street Corn | Queso Fresco, Cilantro, Green Onion, Tajín Aioli, Charred Lime Chips | House-Made Salsa, Fresh Guacamole Chicken Tinga, Pork Carnitas & Carne Asada Fajita Vegetables | Mexican Rice, Black Beans Taco Fixings | Flour Tortillas, Iceberg Lettuce, Monterey Jack, Crema, Fire-Roasted Salsa, Smashed Guacamole Dessert | Churros, Dulce de Leche, Chocolate Sauce, Tres Leches
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IMMERSIVE DINING
EAT LIKE THE CHEFS
S TA R T I N G AT 1 5 5 + P E R G U E S T. Pricing varies based on custom menu. Hosted at The Chef’s Table in Golden Hour, Maximum 14 guests.
This is our most immersive dining experience—a five-course, chefcurated tasting menu designed to surprise, delight, and show off what our kitchen does best. Each menu is created exclusively for your group, built around peakseason ingredients sourced from the local farmers we know and love, and shaped by whatever has our chefs feeling inspired at the moment.
Preferences are welcomed and dietary needs are always respected, but the magic lives in trusting the chefs and letting the evening unfold. It’s playful, adventurous, and deeply intentional. Pull up a seat at the chef’s table and let us take it from there.
ADD ONS Five Course Wine Pairing | 65+ Price varies based on selections and includes one sparkling wine, two white wines, and two red wines. Caviar Bump with Chef | 18
No two dinners are ever the same. Expect bold ideas, thoughtful technique, and dishes you won’t find on our restaurant menus.
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RAISE A GLASS
BEVERAGES
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RAISE A GLASS
BEVERAGES REFRESHMENT S TAT I O N S Refreshment stations are priced per guest and include a self-service station including coffee, tea, water, and assorted soft drinks. Half Day | 20 4 hours of service
BY T H E G A L L O N
NON-ALCOHOLIC
Coffee (Regular/Decaf) | 80 Cold Brew | 85 Iced Tea | 65 Lemonade | 65 Orange Juice | 65 Infused Water | 40
Tea | 5 per bag Bottled Still Water | 5 Bottled Sparkling Water | 5 Assorted Sodas | 4 Corkage Fee | 25 per 750mL bottle
Full Day | 35 8 hours of service
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RAISE A GLASS
BEVERAGES TOAST FO R T H E TA B L E
CONSUMPTION BAR
Toasts are priced per guest and include one half glass of sparkling wine per guest.
Consumption bars will charge per drink consumed with a $750 minimum. If the minimum is not met, the balance will be charged to the final bill.
House Sparkling | 10 Champagne Upgrade | 17
Bartender or server required per 50 guests at $150 per staff member for 3 hours and $50 per staff member for each additional hour.
THE RADICAL HOTELIER , ETC.
W I N E PA I R I N G S Wine pairings are priced per guest and are only available with dinners or upon request with hotel approval. Simple 3-Course Pairing | 39 Includes 1 sparkling wine, 1 white wine, and 1 red wine per guest. Curated 3-Course Pairing | 49 Includes a curated selection based on your preferences of one sparkling wine, one white wine, and one red wine per guest. Pricing varies based on wine selections.
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RAISE A GLASS
BEVERAGES C U S T O M C O C K TA I L S 200-300 per cocktail depending on selection Serves approximately 20 guests
Espresso Martini | Vodka, cold brew, coffee liqueur Stay Golden | Saffron gin martini Barrel Aged Old Fashioned | Bourbon, cherry, vanilla, orange, demerara Roof is on Fire | Tequila, mango, passionfruit, lime, firewater Barrel Aged Negroni | Gin, apertivo, sweet vermouth Aperol Spritz | Aperol, prosecco, orange, soda
O L D FA S H I O N E D B A R
APEROL SPRITZ BAR
34 per person | Additional Hour 23
29 per person | Additional Hour 19
A timeless build-your-own classic with bourbon or rye, bitters, citrus, cherries, and all the proper finishing touches. Spirit-forward, polished, and always a crowd favorite for any occasion.
Bright, bubbly, and built for lingering. Aperol, sparkling wine, soda, citrus, and seasonal garnishes come together for an easygoing spritz moment that feels made for golden hour in any of our venues.
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RAISE A GLASS
BAR PACKAGES
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RAISE A GLASS
BAR PACKAGES T H E WA R M U P
THE HEADLINER
THE ENCORE
VODKA | New Amsterdam GIN | New Amsterdam RUM | Don Q TEQUILA | Lunazul Blanco WHISKEY | Evan Williams Black SCOTCH | Cutty Sark
VODKA | Tito’s Handmade GIN | Bombay Sapphire RUM | Appleton Estate TEQUILA | Lunazul Reposado WHISKEY | Maker’s Mark SCOTCH | Dewar’s
VODKA | Grey Goose GIN | The Botanist RUM | Diplomático TEQUILA | Casamigos WHISKEY | Buffalo Trace SCOTCH | Johnnie Walker Black
BEER & WINE
H O S T E D B A R PA C K A G E S
AMERICAN BEER | Miller High Life, Coors Banquet, Michelob Ultra (Pick 2) IMPORTED BEER | Stella Artois, Pacifico, Corona (Pick 2) LOCAL CRAFT BEER | High-Wire Lager, Burial Surf Wax IPA, New Belgium Dark Ale (Pick 1) WINES | Hayes Chardonnay, Hayes Sauvignon Blanc, Hayes Rosé, Hayes Pinot Noir, Hayes Merlot, Hayes Cabernet, Salamon Francesco Prosecco (Pick 4) SPECIALTY WINES | Ask your Catering Manager about our premium wine list for specialty selections.
THE WARM UP | First Hour 25 per person | Additional Hour 15 THE HEADLINER | First Hour 29 per person | Additional Hour 19 THE ENCORE | First Hour 34 per person | Additional Hour 23 BEER & WINE | First Hour 20 per person | Additional Hour 12
CONSUMPTION & CASH BAR CONSUMPTION BAR Standard 10 | Premium 13 | Super Premium 16 CASH BAR Standard 12 | Premium 15 | Super Premium 18
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POLICIES
THE FINE PRINT
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B R E A K FA S T
DINNER
All breakfast selections are priced per guest. One selection per 20 guests. All breakfast packages include 90 minutes of service ($10 per guest per hour for additional hours) and beverage service including coffee, tea, and water. Groups of 15+ will have a server assigned to your event depending on menu selections, with one server per 35 guests. Additional servers beyond the one provided will be charged at $35 per server per hour.
All dinners are priced per guest and include 90 minutes of service ($10 per guest per hour for additional hours). All dinners require a minimum of 30 guests. For additional entrée selections (maximum 2), $25 for each will be added to the highest priced entrée. A final count for each entrée selection and a seating chart with name and entrée selection is required 7 days before your event to ensure seamless service.
BANQUET MENUS
BREAKS All break selections are priced per guest. Includes 30 minutes of service ($5 per guest per 30 minutes for additional time). Groups of 15+ will have a server assigned to your event depending on menu selections, with one server per 35 guests. Additional servers beyond the one provided will be charged at $35 per server per hour.
LUNCH All lunch selections are priced per guest and come with a side of chips. Two selections for 20 or less guests. Three selections for 20+ guests. Formal lunch options available upon request. Groups of 15+ will have a server assigned to your event depending on menu selections, with one server per 35 guests. Additional servers beyond the one provided will be charged at $35 per server per hour.
HORS D’OEUVRES All reception selections include 24 portions per order (serves 10–12). Can be added to any dinner food package. Includes 60 minutes of service ($10 per additional portion per hour for additional hours). Groups of 15+ will have a server assigned to your event depending on menu selections, with one server per 35 guests. Additional servers beyond the one provided will be charged at $35 per server per hour.
BEVERAGES Bar Packages are priced per guest and include select spirits, draft beer, house wine, and assorted bottled and canned soft drinks. Banquet liquor beverages are limited to one liquor and one mixer. Signature cocktails available upon request for additional charge. Bartender or Server required per 50 guests at $150 per staff member for 3 hours and $50 for each additional hour.
Banquet menus, room arrangements and other details pertaining to your event (dietary restrictions, food allergies, VIP guests, etc.) must be submitted to your catering sales manager at least twenty one (21) days prior to your event. Menus will be sent 45–60 days prior to the event, and menu pricing will be confirmed at that time with your Sales Manager. Our culinary staff is happy to plan a customized menu for your event or assist you in your selection process. Custom menus require a 30-day minimum lead time and will be priced at market value. All menu options are subject to availability and seasonality per discretion of our Chefs. We reserve the right to change menu items if quality/availability become a concern. The Banquet Chef de Cuisine will make a selection to replace items and will offer a replacement menu item of equal value. All food and beverage served at The Radical Hotel must be supplied and prepared by the property, with the exception of wedding cakes and any other items previously approved by your Sales Manager. Outside food and beverage is prohibited and The Radical Hotel does not permit the removal of any foods provided by the hotel. Any food brought into the function area that is not prepared or previously approved by The Radical Hotel will incur a $30.00+ per guest charge. All menu pricing is subject to change without notice.
GUARANTEES A guaranteed attendance figure is required for all meal functions by 10:00am seven (7) business days prior to the function date and is not subject to reduction. If the sales office is not advised by this time, the estimated figure will become the guarantee. Final catering charges will be for the guaranteed number of guests, or the number of guests served, whichever is greater. The number is not subject to reduction. However, The Radical Hotel will be prepared to serve 5% above the guaranteed number specified.
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FO O D A N D B EVE R AG E S E RV I C E
S E R V I C E C H A R G E + TA X
The Radical Hotel is responsible for the quality of the food and beverage served to our guests. The sale and service of alcoholic beverages are regulated by the State of North Carolina. To ensure compliance with Buncombe County Board of Health Regulations, food will be consumed at the hotel premises at the contracted times. The menus are designed with consciousness for our food quality, staff and specifically our guests. We are happy to serve groups under the requested minimums for an additional $100.00 flat fee.
All catering and banquet charges are subject to a 24% service fee and state sales tax of currently 7% (state sales tax rate is subject to change in accordance with North Carolina State Law). All requested culinary or carving stations require a culinary attendant, a fee of $125.00 for up to 50 guests will apply. Passed hors d’oeuvres will be passed with one server per 35 guests. If you require more servers to pass, a fee of $25.00 per server per hour will be applied for every 35 guests.
In compliance with North Carolina Liquor Laws, The Radical Hotel is the only authorized Licensee to sell and serve liquor, beer and wine on the hotel premises. Alcohol from outside the hotel is not permitted to be brought into or consumed in any licensed area of the hotel unless pre-approved by the General Manager, and inclusive of any corkage fee. Alcohol may not be self-served in a banquet or hospitality room. At all times an appropriately trained bartender, and/or server, must be in control of the service of alcohol.
A form of payment must be agreed upon during the initial booking arrangements. Acceptable forms include advance deposit, prepayment, direct billing (subject to approval) or a completed credit card authorization form.
The Radical Hotel reserves the right to refuse service to any person who appears to be intoxicated. We reserve the right to inspect the identification of any person attending events in the banquet, meeting areas, and restaurant space. If identification is not available upon request, no alcohol will be served to that guest. No one under twenty-one years of age will be served alcoholic beverages. All bars will incur a bartender fee of one bartender per every 50 guests at $150.00 for three hours and $50 for each additional hour. Cash bars must reach a minimum of $750.00 in sales. If the minimum is not met, the difference will be charged to the final master account.
FUNCTION ROOM ASSIGNMENTS Room assignments are made according to the guaranteed minimum number of people anticipated. Because these attendance figures may vary from the expected attendance, we reserve the right to change room reservations to best accommodate either increasing or decreasing attendance figures.
C A N C E L L AT I O N A full cancellation penalty schedule will be listed on the event contract.
BILLING
The balance is due in full fourteen (14) business days prior to the function. A credit card is required to be on file to guarantee all charges. Any credit not utilized during the event will be released within three (3) business days of the function. Final copies of receipts will also be supplied within three (3) business days of the function.
D I S P L A Y, D E C O R AT I O N S + P E R S O N A L P R O P E R T Y Any property of the patron or patron’s guests brought onto the hotel premises and left at the conclusion of the event shall be the sole risk of the patron. The Radical Hotel will not be held liable for any loss or damage to any such property for any reason. Nothing may be fixed to walls with tape, glue or nails. Decorations such as confetti, glitter, etc. are strictly prohibited. The Radical Hotel reserves the right to charge for damages or clean up that may occur during events, pertaining to these restrictions.
OFF-SITE VENDORS Off-site vendors are required to provide a copy of their business license and certificate of insurance thirty (30) days prior to the day of the event. Vendors are required to adhere to a scheduled drop-off and pick-up time and location. Deviation from scheduled appointment times may result in denied access to the property for delivery or pick-up. The Radical Hotel is not responsible for any additional vendor fees.
AU D I O / V I S U A L Our partners at Asheville AV Club can provide you with the latest in technical equipment and support. Please contact your Sales Manager for information.
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OUTDOOR EVENTS For all events scheduled outside with a weather forecast showing 30% or more of precipitation, your Sales Manager will contact you no less than four hours prior to the event start time to make a weather call. For the safety of all persons, The Radical Hotel reserves the right to make a final decision on whether a function can be held outdoors. Factors that affect this decision are: • Doppler radar indicates 60% chance or more of rain • Lightning • Wind over 10 mph • Temperatures below 55°
LET’S MAKE SOMETHING
UNFORGETTABLE
Curfew on outdoor music and entertainment is 9:00 p.m. to respect our residential neighbors.
INDOOR EVENTS
GET IN TOUCH
Curfew on indoor music and entertainment is 10:00 p.m. except in the case of a full property buyout.
P H Y S I C A L L O C AT I O N
95 Roberts Street Asheville, NC 28801 C O N TA C T N O .
828-412-0200 ELECTRONIC MAIL
s a l e s @ t he rad i ca l av l . co m SOCIAL IDENTIFIER
@ t he rad i ca l h o te l av l
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