2021 Holiday Menus

merry & bright

PA G E 1

H O L I D AY M E N U S 2021

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

H O L I D AY

gifts

Complimentary Room Rental 16x16 Dance Floor White Linens and Napkins House Centerpiece Holiday Décor Holiday Tree Gift or Awards Table Valet and Self-Parking (based on availability)

Additional Coat Check $ 7 5 P E R ATTE NDANT

Propane Heaters and Fire Pits $ 1 5 0 E AC H (BAS ED O N AVAILABILITY)

Holiday Signature Drinks $ 1 0 - $ 1 2 PE R D RINK

Special Group Sleeping Room Rates $ 1 7 9 ( P LUS AP P LIC ABLE TAX E S AND FEES)

Individual Sleeping Rooms ( B ASE D O N AVAILABILITY)

Valet Parking $ 7 5 F O R EVE RY 5 0 GUESTS (RE Q UIRED)

Charger Plates (Choice of Gold or Silver) $ 2 P E R P ERS O N

Colored Napkins (Choice of Red, Green, or Gold)

PA G E 2

$ 2 P E R P ERS O N

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

JINGLE

&

MINGLE

th e n e njoy your H O L I D AY H O M E - AWAY - F R O M - H O M E S P E C I A L

PA G E 3

$

179

* AND NO R E S O RT F E E S !

We take great pride and joy in elevating the spirit of the season with our array of holiday party venues, luxurious accommodations, extraordinary amenities, spectacular surroundings, and timeless legacy. Celebrate 2021 in style, toast your friends and colleagues, then “Holiday Home-Away-From-Home” with this truly special holiday party offer.

BOOK ONLINE, OR CALL OUR RESORT RESERVATION SPECIALISTS AT (719) 632-5541 AND REQUEST THE SPECIAL NIGHTLY RATE OF $179* + NO RESORT FEE FOR STANDARD ROOMS FOR NOV. 29-DEC. 21, 2021. AVAILABILITY IS LIMITED. *$179 “Holiday Home-Away-From-Home” rate does not include applicable taxes and fees. Not valid combined with any other discounts and does not apply to group rates.

Must stay between November 29 – December 21, 2021.

3320 MESA ROAD, COLORADO SPRINGS, COLORADO 80904

(719) 632-5541

SALES@GARDENOFTHEGODSRESORT.COM

H O L I D AY B R U N C H

buffet

Seasonal Sliced Fruits & Berries Granola with Yogurt Muffins & Danishes Imported and Domestic Cheese Display Assortment of Juices Winter Mixed Greens Balsamic Vinaigrette & Ranch Dressing

Entrées Scrambled Eggs Topped with Chives Whole Grain Blueberry Pancakes with Maple Syrup Smoked Salmon Display Homestyle Potatoes, Bacon, and Sausage Links Chicken Breast Forestiere with Saffron Rice Baked Sweet Potatoes Vegetarian and Gluten-Free Options

Dessert Table Buffet Enhancements Carved Prime Rib, Ham or Turkey (Price addition to reflect) Attendant fee of 150.00 per chef Omelet Station (additional $14 per person) Attendant fee of 150.00 per chef Champagne (additional $8 per glass)

PA G E 4

Coffee, Decaf, Iced Tea and Herbal Teas

$ 4 8 P E R P ERS O N FO R 9 0 M INUTE S O F S ERVI CE P R E PA R E D FO R A M INIM UM O F 2 0 GUE STS, A $125 FEE WI LL B E CHA R GED FOR B U FFETS OF LESS THA N 20 GUESTS

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

P L AT E D

holiday breakfast

Pikes Peak Breakfast Scrambled Eggs, Cheddar Cheese, Chopped Scallions, and Fresh Fruit Garnish Choice of: maple sausage links, sliced grilled ham, and Applewood smoked bacon Choice of: Hash Browns or Potatoes O’Brien $ 2 6 P E R P E RS O N

Quiche Lorraine Bacon, Onion, and Swiss Cheese Quiche, Served With Hollandaise and Fresh Fruit Garnish Choice of: Hash Browns or Potatoes O’Brien $ 2 7 P E R P E RS O N

Corned Beef Hash House-Braised Corned Beef, Red Bliss Potatoes, Scrambled Eggs, and Grilled Zucchini $ 2 8 P E R P E RS O N

Steak and Eggs Breakfast-Sized Grilled Bison Flat Iron, Scrambled Eggs and Hollandaise, and Fresh Fruit Garnish Choice of: Hash Browns or Potatoes O’Brien

PA G E 5

$ 3 2 P E R P E RS O N

A $ 1 2 5 F E E WILL BE CH ARGE D FO R P LAT ED MEN U SELECTI ON S FOR LESS THA N 15 GU ESTS

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

P L AT E D

holiday lunch

Starters Select One: Carrot Ginger Soup

Mixed Winter Green Salad

Minestrone Soup

Caesar Salad

Butternut Squash Soup

Italian Pasta Salad

Clam Chowder

Organic Kale & Spinach

Entrées Select One or Two: Roasted Turkey Breast, Mashed Yukon Gold Potatoes, Sage Gravy, Green Beans Amandine, Cranberry Sauce

Oven-Roasted Pork Loin, Garlic & Herb Scented Marble Potatoes, Broccolini, Cranberry Chutney

$ 4 8 P E R P E RS O N

$50 PER PER SON

Roast Chicken Forestiere, Mashed Yukon Gold Potatoes, Brussels Sprouts, Mushroom Demi-Glace

Roasted Acorn Squash Stuffed with Red Quinoa, Dried Cranberries & Pepitas, Pea Sprouts

$ 4 8 P E R P E RS O N

$44 PER PER SON

Pan-Seared Brined Chicken Breast, Parmesan Risotto, Asparagus, Chicken Jus

Grilled Beef Tenderloin, Herb-Roasted Fingerling Potatoes, Grilled Asparagus, Sauce Diane

$ 4 8 P E R P E RS O N

Seared Alaskan Cod, Cranberry Rice Pilaf, French Green Beans, Pomegranate Lemon Beurre Blanc $ 5 4 P E R P E RS O N

$55 PER PER SON

Grilled Bison Flat Iron, Mashed Yukon Gold Potatoes, Roasted Brussels Sprouts, Dried Cherry Demi-Glace $60 PER PER SON

Dessert Select One: Pumpkin Pot de Crème with Shortbread

GF

PA G E 6

Dark Chocolate Mousse with White Chocolate Mousse and Cranberry Compote GF

Milk Chocolate Dulce de Leche Tart with Crème Chantilly Black Bottom Cheesecake with Cherry Compote

Red Velvet Cake with White Chocolate Sauce

A $ 1 2 5 F E E WILL BE CH ARGE D FO R P LAT ED MEN U SELECTI ON S FOR LESS THA N 15 GU ESTS W H E N T WO (2 ) P LATED E NTRÉE S ELE CTI ON S A R E CHOSEN THE HI GHER EN TR ÉE PR I CE WI LL A PPLY A L L E N T R EES INCLUD E : RO LLS , BUTTER , I CE TEA , COFFEE, SERVI CE

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

H O L I D AY L U N C H

buffet

Starters Select One: Carrot Ginger Soup Mixed Winter Green Salad Butternut Squash Soup Caesar Salad Organic Kale & Spinach Salad Greek Salad

Entrées Select Two or Three: Seared Beef Tenderloin, Peppercorn Demi Beef Bourguignon Pan-Seared Skuna Bay Salmon, Meyer Lemon Beurre Blanc Roasted Chicken Forestiere Seared Chicken Breast with Sage Gravy Honey Glazed Ham topped with Dried Cranberries Roasted Turkey Breast, Cognac-Scented Gravy, Cranberry Sauce

Sides Select One: Green Bean Casserole Rosemary Roasted Baby Carrots Select One: Mashed Yukon Gold Potatoes Herb-Roasted Marble Potatoes Cranberry & Apple Rice Pilaf

Holiday Dessert Table Select Four: Pecan Pie Tarts

GF Shortbread

and Gingerbread Cookies

Chocolate Candy Cane Cupcakes Pumpkin Cupcake with Cream Cheese Frosting

PA G E 7

Dark Chocolate Mousse with Cranberry Compote GF Eggnog Cheesecake

Coffee, Tea, Rolls & Butter $ 5 5 P E R P ERS O N FO R TWO E NTREES , $ 65 PER PER SON FOR THR EE EN TR EES A D D A D D I TIO NAL STARTER FO R $ 5 P E R PER SON , A DD A DDI TI ON A L DESSER T FOR $5 PER PER SON A $ 1 2 5 F E E WILL BE CH ARGE D FO R BUFFETS OF LESS THA N 20 GU ESTS

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

RECEPTION

packages

Reception Package #1 Domestic and Imported Cheese Display Charcuterie Display Gyro Style Lamb Meatball Edamame & Corn Quesadilla $ 3 7 P E R P E RS O N (BAS E D O N 1 H O UR)

Reception Package #2 Domestic and Imported Cheese or Display Curried Chicken Salad Mini Cuban Sandwiches Mini Baked Potato $ 3 2 P E R P E RS O N (BAS E D O N 1 H O UR)

Reception Package #3 Garden Display Spinach Spanakopita Chicken with Lemongrass Dumpling

PA G E 8

$ 2 4 P E R P E RS O N (BAS E D O N 1 H O UR)

AVA I L A B L E AS AN ACCO M PANIM E NT TO YOU R HOLI DAY DI N N ER , N O MEN U EXCHA N GES OR SU B STI TU T I ON S TO B E P U R CH AS ED O NLY AS AN AD D ITION TO A B U FFET OR PLATED MEN U A $ 1 2 5 F E E WILL BE CH ARGE D FO R S ERV I CE FOR LESS THA N 20 GU ESTS

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

hors d’ oeuvres Chilled Displays Garden & Crudité Display

Charcuterie Display

$12

$18

Boutique Domestic & International Cheese Display $ 1 6

Shrimp Cocktail Bar $29 (based on 6 shrimp per person)

Tuscan Harvest Display

Raw Bar

Chips & Dip Display

$16

$30

$15

Chilled Hors d’ Oeuvres

Hot Hors d’ Oeuvres

Mini Maine Lobster Roll

Baby New Zealand Lamb Lollipops and Mint Pesto $8

$9

Mini Crab Louis in Butter Lettuce Cup with Avocado and Radish $8

Maryland Crab Cakes and Smoked

Togarashi Seared Ahi Tuna, Seaweed Salad, Crispy Wonton, and Wasabi Cream $ 8

Red Pepper Aioli

$7

Korean Pork Bao Bun and Asian Slaw $7

Jumbo Prawn Cocktail “Shooter” with Salted Rim and Cucumber Dill Gazpacho $ 7

Coconut Shrimp and Ginger Shoyu Sauce $7

Smoked Salmon and Cucumber Canapes with Lemon Dill Crème Fraiche $ 6

Mini Beef Wellington and Horseradish Aioli $7 Edamame and Corn Quesadilla

Aged Manchego Wrapped in Jamon Serrano $6

$6

Vegetarian Mini Baked Potato with Sourcream and Chives $5

Curried Chicken Salad on Toasted Pumpernickel Crostini $ 5

Mini Cubano Sandwich

$5

Crostini of Seared Beef Tender Topped with Roquefort Bleu Cheese $ 5

Asparagus and Mushroom Arancini and Roasted Garlic Aioli $4

Caprese Skewer with Tomato, Basil, Fresh Mozzarella, and Aged Balsamic

Spinach and Feta Spanakopita and Tzatziki Dipping Sauce $4

$4

Chicken with Lemongrass Dumpling and Scallion-Infused Sesame Oil $4

PA G E 9

Roasted Red Pepper Hummus and Crudité Shooters $ 4

D I SP L AYS P RIC ED P ER D IS P LAY, P E R P ER SON M I N I M U M O F 3 D OZ E N P IE CES O RD E RE D FOR HOR S D’OEU VR ES, PR I CI N G I S PER PI ECE

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

C A RV I N G

stations

Slow-Roasted Prime Rib of Beef Horseradish Cream, Au Jus, Mustard, and Assorted Dinner Rolls $ 5 2 5 E AC H (S ERVE S 4 0 ) INCLUD E S ATTEN DA N T FOR CA RVI N G

Marinated Angus Tenderloin of Beef Forest Mushroom Demi-Glace, Horseradish Cream, and Assorted Dinner Rolls $ 4 2 5 E AC H (S ERVE S 2 5 )

Brined Herb-Scented Turkey Breast Cranberry Orange Chutney, Sage Turkey Gravy, Herb Aioli, and Hawaiian Rolls $ 3 2 5 E AC H (S ERVE S 2 5 )

Semi-Cured Roasted Skuna Bay Salmon Lemon Dill Yogurt, Tomato, and Caper and Olive Ragout $ 3 0 0 E AC H (S ERVE S 2 5 )

Steamship of Angus Beef Horseradish Cream, Au Jus, Stone Ground Mustard, Garlic Aioli, and Assorted Dinner Rolls $ 1 , 0 0 0 E AC H (S E RVE S 1 0 0 )

Bone-in Cured Southern Ham Whole Grain Mustard, Cinnamon Pineapple Chutney, and Hawaiian Rolls $ 3 7 5 E AC H (S ERVE S 4 0 )

Colorado Leg of Lamb Juniper-Infused Demi-Glace, Olive Tapenade, and Mint Infused Aioli

PA G E 1 0

$ 3 2 5 E AC H (S ERVE S 2 5 )

AVA I L A B L E AS AN ACCO M PANIM E NT TO YOU R HOLI DAY DI N N ER R E Q U I R E S C ARVER FEE O F $ 1 5 0 P E R C HEF C H E F -AT T END E D FEE IS $ 1 5 0 FO R 9 0 M INU TES, $25 PER HOU R FOR EACH A DDI TI ON A L HOU R

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

P L AT E D

holiday dinner

Soups

Salads

Select One:

Select One:

Butternut Squash

Classic Caesar Salad, Parmesan Tuile

Tomato Basil Bisque

Organic Spinach, Dried Cranberries, Marinated Red Onion, Blue Cheese, Balsamic Vinaigrette

Ginger Carrot Soup

Winter Greens, Roasted Crimson Beets,

Potato Leek Soup

Butternut Squash, Chevre Fondue, Herbed Vinaigrette Mixed Greens, Heirloom Tomatoes, English Cucumbers, Carrot Ribbons, Ranch Dressing

Entrées Select One or Two: Roasted Carved Turkey Breast, Green Bean Amandine, Mashed Yukon Gold Potatoes, Cranberry Sauce, Sage Gravy $ 6 2 P E R P E RS O N

Chicken Saltimbocca, Roasted Baby Red Potatoes, Steamed Asparagus, Chicken Jus $ 6 4 P E R P E RS O N

Pan-Roasted Red Bird Airline Breast, Manchego Polenta, Roasted Baby Carrots, Rosemary Tomato Compote $ 6 5 P E R P E RS O N

Seared Skuna Bay Salmon, English Tea Risotto, Roasted Beetroot, Meyer Lemon Butter Sauce

Grilled Double Cut Duroc Pork Chop, Garlic Mashed Potatoes, Broccolini, Sauce Robert $67 PER PER SON

Roasted Acorn Squash Stuffed with Red Quinoa, Dried Cranberries & Pepitas, Pea Sprouts $52 PER PER SON

Grilled Beef Tenderloin, Potato Pave, Sautéed Asparagus, Diane Sauce $78 PER PER SON

Seasoned Grilled Block Angus NY Strip, Garlic Scented Mashed Potatoes, Broccolini, Rosemary Demi $78 PER PER SON

Roasted Rack of Lamb, Crimson Beet Risotto, Asparagus Tips, Mushroom Demi-Glace

$ 7 2 P E R P E RS O N

$84 PER PER SON

Dessert Select One: Pumpkin Pot de Crème with Shortbread

GF

PA G E 1 1

Dark Chocolate Mousse with White Chocolate Mousse and Cranberry Compote GF

Milk Chocolate Dulce de Leche Tart with Crème Chantilly Black Bottom Cheesecake with Cherry Compote

Red Velvet Cake with White Chocolate Sauce

B OT H SO UP AND SALAD M AY BE INCLUDED FOR A N A DDI TI ON A L $5 PER PER SON A L L E N T R ÉES INCLUD E : RO LLS , BUTTER , I CE TEA , COFFEE SERVI CE W H E N T WO (2 ) P LATED E NTRÉE S ELE CTI ON S A R E CHOSEN , THE HI GHER EN TR ÉE PR I CE W I LL A PPLY A $ 1 2 5 F E E WILL BE CH ARGE D FO R P LAT ED MEN U SELECTI ON S FOR LESS THA N 15 GU ESTS

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

H O L I D AY R E C E P T I O N

buffet

Displays Charcuterie & Artisan Cheese Display Market Fruit Display Garden Vegetable Display

Hot Hors d’ Oeuvres Mini Beef Wellington with Horseradish Aioli Mini Cubano Sandwich Asparagus & Mushroom Arancini with Garlic Aioli

Spanakopita with Tzatziki

Chilled Hors d’ Oeuvres Smoked Salmon and Cucumber Canapes Caprese Brochette Dirty Martini Deviled Egg Curried Chicken Salad on Pumpernickel

Carving Stations Select One: Angus Prime Rib Angus NY Roasted Brined Turkey Breast Honey Glazed Ham Leg of Colorado Lamb Roasted Skuna Bay Salmon Herb-Seasoned Pork Loin

Holiday Dessert Table Select Four: Pecan Pie Tarts

GF Shortbread

and Gingerbread Cookies

Chocolate Candy Cane Cupcakes Pumpkin Cake with Cream Cheese Frosting

PA G E 1 2

Dark Chocolate Mousse with Cranberry Compote GF Eggnog Cheesecake

Coffee, Tea, Rolls & Butter

$ 8 7 P E R P ERS O N A D D A D D I TIO NAL D ESS ERT FO R $ 5 P E R PER SON , A DD A DDI TI ON A L STATI ON FOR $15 PER PER SON A $ 1 2 5 F E E WILL BE CH ARGE D FO R BUFFETS OF LESS THA N 20 GU ESTS C A RV I N G STATIO NS REQ UIRE A C ARVER FEE OF $150 PER CHEF

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

H O L I D AY D I N N E R

buffet

Soups

Salads

Select One:

Select One:

Carrot Ginger Soup

Mediterranean Pasta Salad

Butternut Squash Soup

Classic Caesar Salad

Tomato Basil Bisque

Winter Mixed Green Salad

Entrées

Seasonal Fruit & Berry Salad Tossed with Honey, Yogurt & Mint

Select Two or Three: Beef Bourguignon Roasted Angus Tender with Rosemary Demi-Glace Steak Diane Pan-Seared Salmon with Meyer Lemon Sauce Chicken Forestiere with Wild Mushroom Sauce

Roasted Herb Breast of Chicken with Cranberry & Sage Cream Sauce Oven-Roasted Ham with a Tart Cherry Thyme Sauce Herb-Roasted Pork Loin with Sauce Robert Oven-Roasted Turkey Breast with Sage Gravy Crisp Tofu with Roasted Red Peppers & Ginger Shoyu Sauce

Sides Select One: Roasted Asparagus Roasted Carrots & Broccolini Select Two: Garlic & Herb Seasoned Marble Potatoes

Whipped Yukon Gold Potato

Butternut Squash Tortellini

Holiday Dessert Table Select Four: Pecan Pie Tarts GF Shortbread and Gingerbread Cookies Chocolate Candy Cane Cupcakes Pumpkin Cake with Cream Cheese Frosting

PA G E 1 3

Dark Chocolate Mousse with Cranberry Compote GF Eggnog Cheesecake

Coffee, Tea, Rolls & Butter $ 7 2 P E R P ERS O N FO R TWO E NTREES , $ 82 PER PER SON FOR THR EE EN TR EES A D D A D D I TIO NAL STARTER FO R $ 5 P E R PER SON , A DD A DDI TI ON A L DESSER T FOR $5 PER PER SON A $ 1 2 5 F E E WILL BE CH ARGE D FO R BUFFETS OF LESS THA N 20 GU ESTS

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

H O L I D AY

spirits

Signature Drinks Poinsettia Sparkling Wine and Cranberry Juice with Orange Liqueur $ 9 H OST E D, $ 1 2 C AS H

Cranberry Mule Vodka and Cranberry Juice with Ginger Beer $ 1 0 H OST E D, $ 1 3 C AS H

Candy Cane Cocktail Vanilla Vodka with Peppermint Schnapps and White Chocolate Liqueur $ 1 3 H OST E D, $ 1 5 C AS H

Winter Welcome Beverage Stations Coffee, Decaffeinated Coffee Holiday Teas, Hot Apple Cider Hot Cocoa Flavored Syrups and Condiments $ 1 0 P E R P E RS O N (2 H O UR S ERVICE), $ 8 PER PER SON WI THOU T FLAVOR ED SYR U PS

Premium Martini Bar $ 1 2 P E R D RINK H OSTED, $ 1 5 C AS H

Classic Gin/Vodka (Spring 44) Cosmopolitan Manhattan (Jack Daniels) Lemon Drop Bee’s Knees Mexican Martini (Hornitos)

By The Gallon Sangria Mulled Wine Red Wine, Brandy, Fruit Juices Red Wine, Brandy, Cinnamon, Clove, Anise $ 1 5 0 /G A L LO N (P O URE D AT TH E BAR) $150/GA LLON (POU R ED AT THE B A R )

PA G E 1 4

Hot Apple Cider Hot Cocoa $ 8 0 /G A L LON $80/GA LLON

Non-Alcoholic Fruit Punch Bloody Mary Bar $ 1 0 0 /G A L LO N $20/PER SON (WELL)

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

HOSTED

bar

Classic Smirnoff Gordon’s Ballantine’s Cruzan Silver Jim Beam Canadian Club Sauza Tequila $ 8 P E R D RINK

Premium Jack Daniels Bacardi Silver Dewar’s White Label Aberlour 12 Lee’s Gin Spring 44 Vodka Captain Morgan Spiced Hornitos Blanco $ 9 P E R D RINK

Ultra-Premium Breckenridge Bourbon Chivas Regal 18 Tanqueray Captain Morgan Private Stock Grey Goose Patron Silver Crown Royal Glenlivet 12

Cordials and Cognacs Disaronno Amaretto Bailey’s Irish Cream Drambuie Grand Marnier Kahlüa Courvoisier VSOP Frangelico Sambuca Hennessy $10 PER GLASS

Premium Beer The resort is pleased to offer a selection of premium beers from Colorado’s finest local breweries. As this selection is ever-changing, please consult your catering manager for details. $7 PER B OTTLE

Imported Beer Stella Artois Heineken Amstel Light Corona

Domestic Beer Domestic Beer Budweiser Budweiser Light Coors Coors Light Miller Lite Michelob Ultra $6 PER B OTTLE

Garden of the Gods Sparkling Wine $35 PER B OTTLE

Garden of the Gods Green Tea $3 PER GLASS

Still and Sparkling Water $4.50 EACH

Soft Drinks $3.50 EACH

$7 PER B OTTLE

PA G E 1 5

$ 1 0 P E R D RINK

P E R D R I N K P RICING. A $ 7 5 BAR S E TUP FEE A PPLI ES TO A LL B A R S. A DEDI CATED B A R TEN DER MAY BE R E Q U E ST E D FO R A FEE O F $ 1 2 5 FO R TWO HOU R S, A DDI TI ON A L TI ME WI LL B E B I LLED AT $25 PER HO UR. A $ 7 5 CO CKTAIL FE E AP P LIE S WH EN D RIN KS A R E SERVED FR OM A N EXI STI N G B A R .

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

CASH

bar

Classic Smirnoff Gordon’s Ballantine’s Cruzan Silver Jim Beam Canadian Club Sauza Tequila $ 1 1 P E R D RINK

Premium Jack Daniels Bacardi Silver Dewar’s White Label Aberlour 12 Lee’s Gin Spring 44 Vodka Captain Morgan Spiced Hornitos Blanco $ 1 2 P E R D RINK

Ultra-Premium Breckenridge Bourbon Chivas Regal 18 Tanqueray Captain Morgan Private Stock Grey Goose Patron Silver Crown Royal Glenlivet 12

Cordials and Cognacs Disaronno Amaretto Bailey’s Irish Cream Drambuie Grand Marnier Kahlüa Courvoisier VSOP Frangelico Sambuca Hennessy $14 PER GLASS

Premium Beer The resort is pleased to offer a selection of premium beers from Colorado’s finest local breweries. As this selection is ever-changing, please consult your catering manager for details. $10 PER B OTTLE

Imported Beer Stella Artois Heineken Amstel Light Corona $10 PER B OTTLE

Domestic Beer Domestic Beer Budweiser Budweiser Light Coors Coors Light Miller Lite Michelob Ultra $8 PER B OTTLE

Garden of the Gods Sparkling Wine $49 PER B OTTLE

Garden of the Gods Green Tea $6 PER GLASS

Still and Sparkling Water $6 EACH

Soft Drinks $5 EACH

PA G E 1 6

$ 1 4 P E R D RINK

P E R D R I N K P RICING. A $ 7 5 BAR S E TUP FEE A PPLI ES TO A LL B A R S. A DEDI CATED B A R TEN DER MAY BE R E Q U E ST E D FO R A FEE O F $ 1 2 5 FO R TWO HOU R S, A DDI TI ON A L TI ME WI LL B E B I LLED AT $25 PER HO UR. A $ 7 5 CO CKTAIL FE E AP P LIE S WH EN D RIN KS A R E SERVED FR OM A N EXI STI N G B A R .

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

WINE

bar

Resort Wine Selection Mondavi Chardonnay Hess Sauvignon Blanc Hogue Pinot Grigio Line 39 Pinot Noir Mondavi Cabernet Sauvignon $ 3 6 P E R BOTTLE

Premium Wine Selection Firestone Chardonnay Benzinger Sauvignon Blanc Tiefenbrunner Pinot Grigio Cline “Cool Climate” Pinot Noir Louis Martini Sonoma Cabernet Sauvignon $ 4 6 P E R BOTTLE

Ultra-Premium Wine Selection Saintsbury Carneros Chardonnay White Haven Sauvignon Blanc Santa Margherita Pinot Grigio Lincourt Pinot Noir Franciscan Napa Valley Cabernet Sauvignon Gloria Ferrer Sonoma Brut Sparkling Wine

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$ 5 8 P E R BOTTLE

P E R D R I N K P RICING. A $ 7 5 BAR S E TUP FEE A PPLI ES TO A LL B A R S. A DEDI CATED B A R TEN DER MAY BE R E Q U E ST E D FO R A FEE O F $ 1 2 5 FO R TWO HOU R S, A DDI TI ON A L TI ME WI LL B E B I LLED AT $25 PER HO UR. A $ 7 5 CO CKTAIL FE E AP P LIE S WH EN D RIN KS A R E SERVED FR OM A N EXI STI N G B A R .

SERVICE CHARGE AND TAX: All Food, Beverage, and Audio Visual prices quoted are subject to 8.25% sales tax, 2.50% Property Improvement Fee, and a 24% taxable service charge. All taxes are subject to change. Banquet Service Charge is not a tip or gratuity. This charge is compulsory and related to the cost for providing the described contracted location, goods and/or services, and will be shared among employees and the organization. Menu and pricing is subject to change.

POLICIES

&

GUIDELINES

Garden of the Gods Club & Resort is a private facility that is unique in setting and ambiance. To assure mutual enjoyment of the Garden of the Gods facilities by all our guests and members, we have established the following Club rules and regulations. Please notify all of your group attendees of these policies.

D R E SS CO DE :

The dress code applies for all guests at all times. Cut-offs and short shorts are not considered

appropriate attire. After 6:00 p.m., dressy denim attire is permitted only at Kissing Camels Outlets and the Rocks Lounge, where casual dress attire is permitted. Hats are not allowed in any outlet.

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G R A N D VIEW D INING RO O M :

Ties are not required, but jackets are suggested for gentlemen weekend

evenings in the dining room. In July and August, jackets are required for gentlemen on Friday and Saturday evenings after 6:00 p.m. in the dining room. Ladies and children are expected to dress accordingly.

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G O L F CO URS E AND GO LF P RAC TIC E FACI LI TI ES:

Players are required to wear appropriate golf shirts and

slacks or golf shorts. Collared or mock golf shirts are required for men. Spikeless or soft spike golf shoes or tennis shoes are required. Short shorts, cut-offs, bib overalls, jean/denims, sleeveless shirts for men, T-shirts, swimsuits, tank tops, ladies dress shoes or spiked golf shoes are not considered appropriate attire and are not permitted.

Appropriate tennis attire is required.

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T E N N I S CO URTS :

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SPA A ND FITNESS AREAS :

Pool sandals, T-shirts and tank tops are permitted only in these areas. Guests

walking from other areas must wear a cover-up.

C E L LU L A R P H O NE :

For the enjoyment of all guests, cellular phone usage is limited to private meeting

rooms, lobby and hallways, guest rooms, locker rooms and the outdoor areas. Cell phone conversations are discouraged in the dining room, lounge, and on the golf course. The Club & Resort requests that all cell phones shall remain in the “off” or “silent/vibrate” mode at all times. Texting and emailing are permitted.

SMOKING:

For the comfort of our Members and guests, smoking is prohibited except on the Golf Course.

The Club & Resort reserves the right to change this policy at any time.

CO N D U C T:

The group is responsible for the conduct of all persons in attendance and for any damage incurred

by individuals associated with or representing the group’s organization. Children must be supervised at all times. Any group or private party reserving function space at the Garden of the Gods Club & Resort / Kissing Camels Club agrees to carry adequate liability and other insurance protecting themselves against any claims arising from any activities conducted at the Club & Resort.

L I A B I L I T Y:

The Club & Resort will not assume liability for loss or damage of any items or equipment brought

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to the property. Any incoming shipments should not arrive more than a day in advance. The client also agrees to reimburse and hold harmless The Club & Resort / Kissing Camels Collection for the fair value of any damages or losses caused to the property or to third persons or their property by the Client, its guests or invitees.

LO G O :

The Group shall not use the name, trademark or logo or any other proprietary designation of the Hotel

in any advertising or promotional material without the prior written permission of the Hotel. Group shall comply with the terms and conditions required by the Hotel for such use.

S I G N S A N D BANNERS :

The Club & Resort reserves the right to approve all signage. All signs must be

professionally printed. Printed signs outside function rooms should be free standing or on an easel. The club will assist in placing all signs and banners. Signs, banners and registration tables are not permitted in main lobby area to include main entrance, valet area and Rocks Lounge. The resort will not permit any material or foreign object to be hung from the ceiling, walls, or light fixtures without the express written consent of the planning team and supervision by the Resort’s engineering staff at a rate of $25.00 per hour, per staff member.

P R O M OT I ONAL M ATE RIALS :

The Garden of the Gods Club & Resort / Kissing Camels Club requests that

all promotional material and arrangements be presented to and approved in advance by Club & Resort management. The media is not permitted on the premises as a consideration to our guests. No setup will take place in public areas at any time (lobby, galleries, porte cochère.)

V E N D O R S E T- UP :

In the event the Group contracts third party vendors the following terms will apply: all vendors

need to be approved by resort staff, all vendors will be required to show proof of liability insurance upon request, group understands that setup times are at the sole discretion of the Club & Resort. The group further agrees to make all arrangements that materials be picked up at the end of the event, and group further agrees that resort staff will not place nor manipulate any items provided by a third party vendor. Deliveries made by third party contractors must enter through Garden Room entrance. No vans, trucks or trailers will be permitted to unload at the porte cochère. All vendors or those with event materials are not to use the Club & Resort’s bell carts unless approved by your Event Manager or the Front Office Manager/Supervisor.

M U S I C & E N TERTAINM ENT:

All entertainment for outdoor functions must conclude no later than 9:00 p.m. and

is limited to acoustic music only. Noise level may not exceed 65 decibels at a distance of 100 feet from the function area. Live bands and DJ’s must adhere to a 11:30 pm cutoff time with appropriate cocktail music allowed until last call. Music may not exceed 65 decibels 100 feet from the source. After 11:30 PM music may not exceed 35 decibels 100 feet from the source. All doors to outside locations must be closed at 11:30 PM. No warnings will be issued after the first. All electrical services and utilities, including phone and riggings, must be contracted for through the Hotel’s Engineering Services Department.

VA L E T /COAT CH E CK:

Valet attendants are required for functions over 50 guests, at a cost of $75.00 per

attendant, per every 50 guests. Valet attendants are required, regardless of transportation arrangements.

Coat check services are available at a cost of $75.00 per attendant per 100 guests.

S H I P P I N G AND RE CEIVING O F PAC KAGE S:

A charge of $10.00 per package will be applied for all incoming and

outgoing packages under 50 lbs. For each package above 50 lbs., a rate of $.25 per pound will be applied.

These charges will be billed to the Master Account. Please contact your Conference Services Manager for a quote on pallets or crates. Please speak with your Catering Manager regarding proper labeling and instructions for shipping. Due to limited storage space, please schedule your shipment(s) to arrive no more than 3 business days prior to the program start date to avoid a $5.00 per package, per day, storage fee.

M E E T I N G RO O M S /S PAC E:

Garden of the Gods Club and Resort reserves the right to change the room or rooms

assigned to your group if the number of guests should decrease, and/or if deemed necessary by the property.

Should additional space be required, the property may charge additional room rental fees. Should functions exceed

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contracted time, additional charges will apply in half-hour increments at $250.00 for each additional half hour.

M E E T I N G RO O M S E T UP CH ANGE S :

Please note changes in room set-ups made within 24 hours of the event

may be subject to additional charges. Changes may only be made through the property catering office or the property staff member who is supervising the function. The premises will be vacated no later than date and time indicated on the catering confirmation. Based on time and labor, a group may incur additional charges for the removal of group’s materials by property staff at the close of any event. Should all of the furniture from the Grand View Dining Room be required to be moved, a $500.00 fee will be charged to the Master Account.

O U T D O O R FAC ILITIES :

For any functions scheduled in outdoor facilities, the Garden of the Gods Club &

Resort/ Kissing Camels Club reserves the right of final decision to move the event to an indoor location based on weather forecast or conditions. This decision will be made no later than three hours prior to the starting time of the function.

F& B SE RV I C E TIM E S & P O LICIE S :

To ensure food safety and quality, breakfast and lunch buffets are based on

a 90-minute service time. Dinner buffets are based on a 120-minute service time. To extend service time, a $10.00 per person, per 30-minutes surcharge fee will apply. In accordance with El Paso County food and beverage regulations, no food may be taken from the property under any circumstances.

Breakfast, Lunch, and Dinner Buffet Tables and Station pricing is based on 90 minutes of continuous service.

To add a chef attendant to the buffet, an additional $150 service fee applies for three hours of service. Each additional hour is available for $25/hour.

Buffets Tables and Stations are prepared for a minimum of 20 guests. A $125 fee will be charged for buffets and stations of less than 20 guests.

To add a chef attendant to the buffet, an additional $150 service fee applies.

A 24% taxable service charge, 2.5% Property Improvement Fee (PIF), and 8.25% sales tax will be added to all food and beverage charges. These taxes and service fees are subject to change.

B R E A K FAST:

All Breakfast Buffets are served with freshly brewed coffee and tea.

All Plated Breakfast entrées include: orange juice, breakfast pastries, and freshly brewed local coffee and tea.

A $125 fee will be charged for plated menu selections for less than 15 guests.

LU N C H :

All lunch buffets include bakery fresh assorted rolls, sweet cream butter, regular and decaf

coffee, and iced tea service.

Plated Lunch options include the guest’s selection of three courses: choice of soup or salad; choice between a chilled or hot entrée; and choice of dessert. Split menus will use the highest priced entrée for the group.

Additional entrée choices will incur additional charges. For four courses, add $8 per person. A $125 fee will be charged for plated selections for less than 15 guests.

All plated lunches are served with bakery fresh rolls, sweet cream butter, regular and decaf coffee, and iced tea service.

DINNER:

All dinner buffets include assorted dinner rolls, sweet cream butter, regular and decaf coffee and

tea. A $125 fee will be charged for buffets of less than 20 guests.

Plated Dinner options include guest’s selection of three courses: choice of soup or salad; choice of entrée; and choice of dessert. Split menus will use the highest priced entrée for the group. Additional entrée choices will incur additional charges. A $125 fee will be charged for plated menu selections for less than 15 guests.

All plated dinners are served with bakery fresh rolls, sweet cream butter, regular and decaf coffee, and iced tea service.

R E F R E S H MENT BRE AKS :

Morning and Afternoon Refreshment Break Pricing is based on 45 minutes of

continuous service for a minimum of 20 guests for each break.

RECEPTIONS:

Butler-passed hors d’oeuvres may require an additional service fee of $25.00 per hour, per

server. One server for each 40 people is recommended.

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Minimum order for per piece hors d’oeuvres is three dozen pieces per order. Pricing is per piece.

For clients hosting a reception exclusively without meal service, a minimum of three stations are required.

Action stations are prepared for a minimum of 20 guests. A $125 fee will be charged for stations for less than 20 guests. Station pricing is based on a period of 90 minutes of service. To add a chef attendant to the station, an additional $150 service fee applies.

B A R A N D WINE:

Bar & Bartender Fee: Bar Set-up or Bartender are required for all functions with alcohol.

A $75 bar setup fee applies to all bars. A dedicated Bartender may be requested for a fee of $125 for two hours, additional time will be billed at $25 per hour. A $75 cocktail fee applies when drinks are served from an existing bar.