Catering Menu 12.19.25

Catering Menu

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

Our Catering Menu EVERY GATHERING DESERVES AN EXPERIENCE CRAFTED TO BE REMEMBERED.

Exceptional moments, uncommon events, and memorable gatherings, right next to Savannah’s iconic Forsyth Park.

We set the stage for the most well-produced, glamorous events in town. Unexpected happenings set against a historic backdrop, customized to your liking.

2

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS

Breakfast Buffets

CONTINENTAL START 38 Chef’s assortment of breakfast pastries (v)

CLEAN EATS BUFFET 50 Sliced fruits and seasonal berries (vg, gf)

Brunch Buffets

Sliced fruits and seasonal berries (vg, gf)

Chicken apple sausage (gf, df)

Buffet Enhancements

Greek yogurt parfait, honey, granola, dried berries (v, gf)

Greek yogurt parfait, honey, granola, dried berries (v, gf)

Artisan cheeseboard (v, gf)

Oats, topped with brown sugar, dried fruits, candied pecans (v, gf, df, n+)

LUNCH DINNER RECEPTIONS

FARMERS BUFFET 54 Chef’s assortment of breakfast pastries (v)

BAR SERVICE

Sliced fruits and seasonal berries (vg, gf)

RESORT POLICIES

Greek yogurt parfait, honey, granola, dried berries (v, gf) Scrambled local farm eggs, chives (gf) Select one: Gouda grits (v)

All breakfast buffets have a 20-person minimum. A $500 setup fee will be

Egg whites, spinach, sun-dried tomato frittata (gf, df) SWEET AND SAVORY BUFFET 57 Chef’s assortment of breakfast pastries (v) Sliced fruits and seasonal berries (vg, gf) Overnight oats, almond milk, candied pecans

Select one:

Smoked salmon, cucumbers, dill, whipped crème fraîche, red onion, bagel

Artisan sausage (gf, df)

Price per guest.

(df)

Oats, topped with brown sugar, dried fruits, candied pecans (v, gf, df, n+) Applewood-smoked bacon (gf, df)

Breakfast Buffets

Avocado toast, roasted heirloom tomatoes, extra virgin olive oil on chili hemp seed toast

(v, gf)

Scrambled local farm eggs, chives (gf) Herb-roasted potatoes, roasted cherry tomatoes (v, gf) Select one: Applewood-smoked bacon Artisan sausage (gf, df)

charged for groups under 20 guests.

All breakfast buffets are served with freshly brewed regular and decaffeinated coffees, a selection of teas and juices. Breakfast service limited to 90 minutes of service. Substitutions and special requests may incur additional charges.

3

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS

Breakfast Buffets

AMERICAN BRUNCH 64 Chef’s selection of scones (v)

Brunch Buffets

Blueberry muffins (v)

Buffet Enhancements

Sliced fruits and seasonal berries (vg, gf)

LUNCH

Garden salad, baby heirloom tomatoes, herbs, Parmigiano Reggiano, mustard seed vinaigrette (v, gf)

DINNER

Scrambled local farm eggs, chives (gf)

RECEPTIONS

Applewood-smoked bacon and artisan sausage (gf, df)

BAR SERVICE RESORT POLICIES

French toast, fresh berries, powdered sugar, maple syrup (v) Shrimp and grits, tomato-bacon gravy (s+) ENHANCEMENTS Benedict classica 9 Ciabatta, Pio Tosini prosciutto, arugula, hollandaise Benedict royale 12

Brunch Buffets

Ciabatta, house cured salmon, smoked trout caviar, arugula, hollandaise

Priced per guest.

All brunch buffets have a 20-person minimum. A $500 setup fee will be charged for groups under 20 guests.

All brunch buffets are served with freshly brewed regular and decaffeinated coffees, a selection of teas and juices.

Brunch service limited to 2 hours of service. Substitutions and special requests may result in additional charges.

4

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS

Breakfast Buffets Brunch Buffets Buffet Enhancements

LUNCH DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

BUFFET ENHANCEMENT ACTION STATIONS Requires one chef attendant for every 50 guests / $100 per chef, per hour, minimum 2 hours

Breakfast & Brunch Enhancements Priced per guest.

OMELET STATION 25 Farm eggs and egg whites Bacon and sausage Turkey and ham Red onions Mushrooms Bell peppers Tomatoes Spinach Fontina cheese Cheddar cheese Whipped crème fraîche

BREAKFAST BUFFET ENHANCEMENTS Polenta, pomodoro sauce, Parmigiano Reggiano 7 (v) Grits, gouda, fontina, white cheddar cheese 7 (v) Oats, topped with brown sugar, dried fruits, candied pecans 7 (v, gf, df, n+) Hard-boiled eggs, fines herbes, prosciutto, Maldon salt, extra virgin olive oil 8 (gf, df)

Pork or chicken apple sausage 13 (gf, df) Applewood-smoked bacon 13 (gf, df) French toast, fresh berries, powdered sugar, maple syrup 15 (v) Buttermilk pancakes, fresh berries, candied pecans, maple syrup 15 (v, n+) Smoked salmon, cucumbers, dill, whipped crème fraîche, red onion, bagel 21

Groups must order at full guarantee.

Enhancements not available on à la carte basis.

5

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS

Break Packages À la Carte

TAKEAWAY OPTIONS LUNCH DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

WARM COOKIES AND BROWNIES 22 Select two: double chocolate chip (v), oatmeal raisin (v), sugar cookies (v), butterscotch brownies (v), chocolate pecan brownies (v, n+)

SMOOTHIE ENHANCEMENT +$10 Add smoothies to any breaks (select one flavor): mango, banana & vanilla yogurt smoothie (v, gf), vegan berry smoothie (vg)

BUILD YOUR OWN TRAIL MIX 22 Assortment of dried fruits and nuts (vg, n+), chocolate (v), house granola (vg, gf)

BEVERAGE BREAK PACKAGE All day up to 8 hours $52, half day up to 4 hours $36 Freshly brewed regular and decaffeinated coffee, hot water for assorted teas, assorted Coca-Cola soft drinks, bottled sparkling & still waters

REVITALIZING BREAK 28 Greek yogurt parfaits (v, gf), granola bars (vg, gf), energy bars (v), whole fruit (vg, gf)

Break Packages Priced per guest.

Groups must order at full guarantee.

DIPS 29 Cauliflower, cucumber, carrots, celery, heirloom tomatoes, radishes (vg, gf), house-made potato chips (vg), house-made ranch (v), caramelized onion and truffle dip (v) ARTISAN CHARCUTERIE & CHEESE BOARD BAR 43 Chef’s selection of three Italian meats (gf), chef’s selection of three cheeses (v, gf), pickled vegetables (vg, gf), crostini (v)

Package prices based on 30 minutes of service.

6

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS

Break Packages À la Carte

TAKEAWAY OPTIONS

MEDITERRANEAN BREAK 35 Hummus (vg, gf), tuna tomato dip (gf), tzatziki and olives (v, gf), marinated artichokes (vg, gf), feta in olive oil (v, gf), flat bread (v) Hot bites enhancement additional $10 per guest (select two): vegetable dolmas (vg), chicken satay skewer (gf), lamb meatball with feta crumble (gf)

DINNER

VESPA BREAK 35 Group size limited to 50 guests *Attendant required*

RECEPTIONS

Mini cannoli (v), cream puffs (v), biscotti (v), seasonal melon (vg)

BAR SERVICE

Crafted Italian sodas made to order (select two flavors): Sicilian lemon, orange, mint, blackberry-lavender, ginger-pineapple, watermelon (seasonal)

LUNCH

RESORT POLICIES

Accompaniments to include: orange slices, lemon slices, basil, mint, rosemary, flowers and berries, club soda and other seasonal garnishes. All flavors are vegan friendly.

FAR EAST 40 Dim sum baskets (select one): black mushroom and cabbage dumplings with lemongrass ponzu (v), pork & vegetable spring rolls Noshes or noodles (select one): mini chicken & water chestnut lettuce wraps, chilled soba noodle bentos & chili crunch (vg). Add shrimp additional $8 per guest Fortune cookies (v), dried pineapple (vg), mandarin oranges (vg), Vietnamese iced coffee (v, gf), Thai spiced tea (v, gf) SOUTHERN BREEZE 43 Southern inspired tea blends all flavors are vegan friendly

Break Packages

Accompaniments: Simple syrup, honey, sugar substitute, lemon wedges, mint leaves

Priced per guest.

Ice box pies (select two): banana (v), chocolate cream (v), lemon meringue (v), georgia pecan (v, n+), strawberries & cream (v) (seasonal)

Groups must order at full guarantee.

Package prices based on 30 minutes of service.

7

Teas (select two flavors): strawberry rhubarb, white grapefruit, emerald citrus, georgia black, fresh squeezed lemonade (v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS

Break Packages À la Carte

TAKEAWAY OPTIONS LUNCH DINNER RECEPTIONS BAR SERVICE RESORT POLICIES À LA CARTE Priced per dozen. Minimum order two dozen

BEVERAGES À LA CARTE Priced per gallon

Assorted mini cupcakes 48 (v) Assorted baked pastries 60 (v) Scones, honey, butter, Maldon salt 60 (v) Assorted freshly baked cookies 60 (v) Freshly baked brownies 60 (v) Assorted mini fruit tarts 60 (v) Mini high tea sandwiches 65 (v) Greek yogurt parfait, granola, fresh berries, honey, basil 72 (v, gf)

Coffee 130 Decaffeinated coffee 130 Hot tea 130 Iced coffee 130 Iced sweet tea 90 Unsweetened iced tea 90 Lemonade 90 Orange juice 60 Grapefruit juice 60 Apple juice 60 Cranberry juice 60 Infused water 45

Priced individually Assorted candy bars 5 (v, n+)

Priced individually, per drink Assorted cold press juices 13 Bottled waters (sparkling or still) 9 La Colombe cold brew 8 Assorted Coca-Cola sodas 6

Assorted bags of chips 5 (vg, gf) Assorted protein bars 6 (v, n+) Individual bags of trail mix 6 (v, n+)

À la Carte 8

Selection of whole fruits 6 (vg, gf)

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

BREAKFAST 35 Presented in a box with whole fruit and bottle of water.

Select two options for the group to choose from.

BENTO BOX 50 Select two:

Greek yogurt parfait, granola, fresh fruit (v, gf) Egg and gouda on a bagel (v) Ham, egg, and cheddar on an english muffin Breakfast burrito with potatoes, egg, mozzarella (v)

Rosemary grilled chicken and spinach with feta and olives (gf) Shoyu chicken and buckwheat soba (df) Grilled miso salmon and sesame kombu Charred rare mediterranean-style tuna (gf, df) Pickled shrimp and Hoppin John’s rice salad (gf, df, +s) Zucchini Calabrese with farro, currants, and pine nuts (vg, +n)

LUNCH 44 All boxed lunches include individual bagged chips, whole fruit, a cookie, and bottled water.

Select one:

Select one:

Lemon potato salad (v, gf) Cucumber mint salad (vg, gf) Pickled mushrooms (vg, gf) Grapes in hot honey (v, gf) Eggplant caponata (vg, gf) Pearl tomato caprese (vg, gf)

Seasonal fruit salad (vg, gf) Seasonal cookie (v) Deviled egg (v, gf) Pickled onions (vg, gf) Dolmas (vg, gf)

SANDWICH OPTIONS Select two. Minimum of 10 per selection.

Turkey club on sourdough with swiss cheese, tomato, iceberg lettuce, pesto mayo, and bacon

Takeaway Options Priced per guest.

Substitutions and special requests may result in additional charges.

9

Roast beef on baguette with spinach, provolone, tomato, and balsamic onion aioli.

Honey ham on multigrain loaf with red onion, tomato, Monterey jack, arugula, and Dijon aioli Tomato and mozzarella on focaccia with basil, mayo, balsamic vinegar, and olive oil (v)

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS

Sandwich Bar Lunch Buffets

TAKEAWAY OPTIONS LUNCH DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

CHEF-CRAFTED SANDWICH BAR 62 Gluten free sandwich options + $4 per guest SOUPS AND SALADS Select two: Tomato bisque, crème fraîche, basil (v, gf) Chickpea and kale minestra, butternut squash, white beans, roasted tomatoes (v, gf, df) Market salad with fresh herbs, Italian vinaigrette (vg, gf) Butter lettuce, strawberries, candied pecans, tomatoes, mustard seed vinaigrette (v, gf, n+) Pickled shrimp and Hoppin John’s rice salad (gf, df, +s) Caesar salad with Parmigiano Reggiano, garlic crumbles (v) SANDWICHES Select three: Turkey club on sourdough with swiss cheese, tomato, iceberg lettuce, pesto mayo, bacon (n+) Roast beef on baguette with spinach, provolone, tomato, balsamic onion aioli Honey ham on multigrain loaf with red onion, tomato, Monterey jack, arugula, Dijon aioli

Sandwich Bar Priced per guest.

All lunch buffets have a 20-person minimum. A $500 setup fee will be charged for groups under 20 guests.

All lunch buffets are served with freshly brewed iced tea and water. Lunch

Italian sub with selection of salami, vinegar, oregano, iceberg lettuce, cherry pepper, tomato, and provolone Classic BLT with applewood-smoked bacon, tomatoes, butter lettuce, garlic aioli Tomato and mozzarella on focaccia with basil, mayo, balsamic vinegar, and olive oil (v) ACCOMPANIMENTS Potato chips Mayonnaise and stone-ground mustard Fruit salad medley Assorted freshly-baked cookies

service limited to 90 minutes of service. Substitutions and special requests may incur additional charges.

10

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS

Sandwich Bar Lunch Buffets

TAKEAWAY OPTIONS LUNCH DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

Lunch Buffets Priced per guest.

All lunch buffets have a 20-person minimum. A $500 setup fee will be charged for groups under 20 guests.

All lunch buffets are served with freshly brewed iced tea and water. Lunch service limited to 90 minutes of service.

Substitutions and special requests may incur additional charges.

11

LOWCOUNTRY BUFFET 66

RIVIERA BUFFET 74

MEDITERRANEAN BUFFET 80

Soup / Salad Butternut squash bisque, rye crouton herb gremolata, chili oil (vg) Beet salad, spinach, watercress, tomato, pecan crumble, feta cheese, white balsamic vinaigrette (v, gf, n+)

Soup / Salad Chickpea and kale minestra soup, rosemary focaccia (v) Panzanella, sourdough, stracciatella, tomatoes, bell peppers, red onion, Italian vinaigrette (v)

Soup / Salad Hummus with tahini, celery leaf chermoula (v, gf) Labneh, lemon, olive oil (v, gf) Tuna tomato dip, olives (gf) Flat bread, zaatar, olive oil (vg)

Entrées Roasted chicken, hot honey vinaigrette (gf, df) Beef brisket, brown sugar rub, pan gravy

Entrées Olive-brined chicken, hot cherry peppers, Castelvetrano olives, olive oil, herbs (gf) Snapper, farro salad, pickled herbs, grilled cauliflower, caramelized feta vinaigrette

Accompaniments Tomato-stewed okra with grilled sweet corn (vg, gf, df) Honey-roasted carrots, extra virgin olive oil (v, gf, df) Dessert Fruit cobbler (v)

Accompaniments Fagioli all’uccelletto, cannellini beans, tomato, garlic, sage (v, df) Grilled broccolini, caramelized shallots (vg, gf) Dessert Panna cotta, honey, toasted pistachio (v, gf, n+)

Entrées Lamb shish kabobs, red onion, bell peppers, yogurt sauce (gf) Olive oil poached salmon, dill, capers, olives (gf, df) Accompaniments Tomato and feta, smoked harissa, cilantro, carrots, watercress (v, gf) Jasmine rice, cardamom, golden raisins, onion, parsley, cinnamon (vg, gf) Dessert Greek honey cake, orange, pistachio (v, n+)

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS

Dinner Buffets Plated Dinner

TAKEAWAY OPTIONS

DOWN SOUTH 150

ITALIAN JETSET 185

FRENCH CONNECTION 205

Soup / Salad She-crab bisque (gf, s+) Spinach salad, frisée, pickled onion, feta, candied pecan crumble, green goddess (v, gf, n+)

Soup / Salad Chickpea and kale minestra, butternut squash, white bean, roasted tomatoes (v, gf)

Soup / Salad Potato leek, crispy garlic (v, gf)

Caesar, Parmigiano Reggiano, garlic crumble (v, gf)

LUNCH

Entrées Shrimp and grits with tomato-bacon gravy (s+)

DINNER

Flat-iron steak, shallot, demi-glace (gf)

Entrées Branzino, caper, fennel, olive oil (gf, df)

RECEPTIONS

Roast chicken, hot honey vinaigrette (gf, df)

Pork loin roast, ‘nduja, pomodoro (gf)

BAR SERVICE

Accompaniments Potato purée, chives (v, gf)

RESORT POLICIES

Collard greens, ham hock (gf, df) Warm bread rolls and butter (v) Dessert Banana pudding (v) Fruit cobbler (v)

Roast chicken, hot cherry pepper pan sauce (gf) Accompaniments Broccolini, caramelized shallots (vg, gf) Marble potatoes, salsa verde, crispy garlic (vg, gf) Rosemary focaccia, Maldon salt (v, df) Dessert Tiramisu (v)

Market salad, herbs, Italian vinaigrette (vg, gf) Entrées Seafood bouillabaisse (gf, s+) Beef bourguignon, lardon, red wine, tomato, onion (gf) Salmon, lemon cream sauce, herbs (gf) Accompaniments Roasted carrots and pearl onions (vg, gf) Potato aligot, Parmigiano Reggiano (v) Warm bread rolls and butter (v) Dessert Chocolate joconde, mousse (v) Crème brûlée (v, gf)

Panna cotta, honey, toasted pistachio (v, gf, n+)

Dinner Buffets Priced per guest.

All dinner buffets have a 20-person minimum.

A $500 setup fee will be charged for groups under 20 guests.

All dinner buffets are served with freshly brewed iced tea and water.

Dinner service is limited to 2 hours of service.

SAINT BIBIANA EXPERIENCE 225 Based on the seasonal Saint Bibiana menu at the time of event A three-course menu custom designed by our culinary team

Substitutions and special requests may incur additional charges.

12

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS

Dinner Buffets Plated Dinner

TAKEAWAY OPTIONS LUNCH DINNER RECEPTIONS BAR SERVICE RESORT POLICIES SOUP OR SALAD Select one. +$10 per person for each additional selection.

Plated Dinner Priced per guest. Three-Course Dinner.

Guaranteed numbers for each entrée selection must be submitted to hotel, no later than 14 days in advance.

Each guest must have a place card with an indicator of their entree selection at their place setting. These can be provided for $3 per card.

Highest priced entrée prevailing as the per person price for all guests.

All plated dinners are served with warm bread rolls and butter and freshly brewed iced teas and water. Dinner service is limited to 2 hours of service. Substitutions and special requests may incur additional charges. Dual entrée pricing upon request.

13

Soup She-crab bisque (gf, s+) Cream of artichoke (v, gf) Chickpea and kale minestra, butternut squash, white bean, and roasted tomatoes (vg, gf) Gazpacho (vg, gf) Salad Market green, fresh herbs, radish, Italian vinaigrette (vg, gf) Caesar, Parmigiano Reggiano, garlic crumble (v, gf )

Spinach and frisée, pickled onion, feta, candied pecan crumble, green goddess (v, gf, n+)

STARTERS +$12 per person, each selection Buffalo milk burrata, chickpeas, capers, herbs (v, gf) Mushroom toast, sourdough, crispy garlic, hazelnuts (v, n+) Blue-crab quenelle, cilantro aioli, salmon roe, roasted heirloom tomato (df, s+) ENTRÉES Select up to two. +$30 per person, each additional selection Pork chop, polenta, pomodoro sauce 128 Roast chicken, Calabrian vinaigrette, spinach, Israeli couscous, tahini 130 (gf)

VEGETARIAN ENTRÉES Sofrito-braised charred cabbage, creamy polenta 95 (v) White wine-roasted cauliflower, citrus pistou, Marcona almonds 100 (v, +n) DESSERT Select one. +$12 per person for each additional selection.

Lemon olive oil cake, whipped mascarpone (v) Flourless chocolate torte, candied orange (v, gf) Hazelnut tart, poached pear (v, n+) Panna cotta, honey, toasted pistachio (v, gf, n+)

Trout almondine, haricots verts, white bean purée, almond butter sauce 132 (gf, n+)

Caprese, beef steak tomatoes, basil, balsamic, Branzino, carrot purée, chickpea, watercress, whipped cheese and mozzarella (v, gf) curry vinaigrette 138 (gf) Beet and watercress, roast baby carrot, Filet mignon, potato purée, haricots verts, yogurt, buffalo milk blue cheese, white caramelized shallot, demi-glace 146 (gf) balsamic vinaigrette (v, gf) (v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH

Passed Hors D’œuvres Reception Displays Action Stations Dessert Station & À la Carte

DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

SERVED COLD Tomato and mozzarella, basil, lemon oil 76 (v, gf)

SERVED HOT Polenta cake, whipped goat cheese, basil 76 (v)

Cheddar pork rind, whipped crème fraîche, chives 78 (gf)

Crispy eggplant, honey, crispy garlic 76 (v, gf, df)

Prosciutto and melon, mozzarella, basil oil, smoked fennel seed 78 (gf)

Phyllo tart, whipped feta, strawberry, chives 78 (v)

Smoked salmon bagel crisp, goat cheese, dill 80

Bread and butter pickle with pork belly 80 (df)

Classic shrimp cocktail 88 (gf, df, s+)

Truffle arancini, wild mushrooms, mozzarella, Parmigiano Reggiano 80 (v)

Steak tartare phyllo tart, egg yolk 88 (df)

Torched hamachi, buttermilk, pickled cucumbers 88 (gf)

Wonton tuna poke, avocado purée, seaweed salad, sesame seed 90 Watermelon and feta crumble, crispy garlic, basil oil (available April-September) 76 (v, gf)

Lamb meatball, tzatziki, dukkah 92 Crab cake, Calabrian chili aioli, tempura crisp 94 (df, s+)

Passed Hors D’œuvres Priced per dozen. Minimum order of two dozen per selection.

14

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH

Passed Hors D’œuvres Reception Displays Action Stations Dessert Station & À la Carte

DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

CRUDITÉ 28 Chef’s choice of seasonal raw and grilled vegetables (vg, gf) Pickled vegetables (vg, gf) Marinated artichokes (vg, gf) Yogurt and dill dip (v, gf) Hummus (vg, gf) MEZZE 30 Hummus (vg, gf) Confit tuna tomato (gf, df)

ARTISAN CHARCUTERIE & CHEESE 43 Chef’s selection of three Italian meats (gf) Chef’s selection of three cheeses (v, gf) Pickled vegetables (vg, gf) Crostini (v)

SEAFOOD DISPLAY 70 Crab salad (gf, df, s+) Poached shrimp (gf, df, s+) Mussels (gf, df, s+) Clams (gf, df, s+) Oysters (gf, df, s+) Mignonette, cocktail sauce, lemon wedges (vg, gf) Add Caviar by 4oz tin +$300 each

SANDWICH STATIONS Priced per dozen.

Minimum order of two dozen High tea sandwich station with cucumber and dill, classic egg salad, tomato and mozzarella 90 Classic cheeseburger sliders, aioli, pickle 120 Nashville hot chicken sliders, slaw, pickle 120

(gf, df)

Tzatziki and olives (v, gf)

Reception Displays

Marinated artichokes (vg, gf) Feta in olive oil (v, gf) Flat bread (v)

Priced per guest.

Group must order at full guarantee.

15

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH

Passed Hors D’œuvres Reception Displays Action Stations Dessert Station & À la Carte

DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

BUTCHER BLOCK STATION Priced per order. Each order is 20-25, based on 3-4 oz servings. Accompanied with focaccia.

Turmeric roasted whole chicken, aji verde 310 (vg, gf) BBQ pork ribs, honey BBQ sauce 310 (gf, df) Roasted turkey roulade, pan gravy 375 Salmon roulade, dill cream sauce 400 (gf)

Action Station

BUTCHER BLOCK STATION SIDES 12 Priced per person, per selection.

Roasted baby carrots (v, gf)

RISOTTO 46 Poached shrimp and lump crab (gf, df)

Broccoli rabe (vg, gf)

Roasted mushroom, tomato, chives, green peas, and spinach (vg, gf)

Roasted marble baby potatoes (vg, gf)

Parmigiano Reggiano (v, gf)

Haricots verts (v, gf) Brussels slaw (v, gf) Israeli couscous (v)

Leg of lamb, lemon yogurt 410 (gf, df)

Street corn (v, gf)

Lamb rack, salsa matcha 470 (gf, df)

Creamy polenta (v, gf)

Porchetta, Dijon pan sauce 475 (gf, df) Roasted whole turkey, pan gravy 475

Priced per guest. Minimum 25 guests. Price based on 2 hours of service.

Beef tenderloin, demi-glace 570 (gf)

Group must order at full guarantee.

Prime rib, demi-glace 695 (gf)

All Action Stations require one attendant per 50 guests. An attendant fee of $100 per hour, minimum 2 hours of service.

16

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH

Passed Hors D’œuvres Reception Displays Action Stations Dessert Station & À la Carte

DINNER RECEPTIONS BAR SERVICE RESORT POLICIES HOMEMADE GELATO AND SORBETTO 400 Requires one attendant per 50 guests and 48 hour notice. Gelato cart rental $500 Flavors (select two): Additional flavors available at +$200 per batch

Dessert Station & À la Carte

GELATO Chocolate (v, gf) Pistachio (v, gf, +n) Stracciatella (v, gf) Espresso (v, gf) Vanilla (v, gf) Mint chocolate chip (v, gf) Peach (v, gf)

SORBETTO Honey, lavender and yogurt Frutti di Bosco Passionfruit Blueberry & red wine Fregola e menta

À LA CARTE DISPLAY Priced per dozen - minimum order of two dozen Chocolate covered strawberries 48 (v, gf) Mini cupcakes 48 (v) Assorted mini fruit tarts 60 (v) Assorted doughnuts 75 (v) Pre-filled cannoli with seasonal filling 88 (v) Assorted mini verrines 88

Priced per order. Each order is 20-25 servings. Price based on 2 hours of service.

Group must order at full guarantee.

All Dessert Stations have a Chef Attendant requirement, as noted below.An attendant fee of $100 per hour, minimum 2 hours of service.

17

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH

Hosted Bars On Consumption Bar Specialty Bars & Tastings Wine List

DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

CLASSIC BAR PACKAGE Classic Bar includes Fever Tree mixers, juices, assorted sodas, and bottled waters Spirits Tito’s Vodka, Beefeater Dry Gin, Old Forester Bourbon, El Jimador Blanco Tequila, Jack Daniels No. 7 Whiskey, Dewar’s White Label, Bacardi Superior Rum Wine Sommelier selection Chardonnay, Cabernet Sauvignon, Sparkling Wine

Hosted Bar Packages Priced per guest. Shots not available to be served during the event.

All bar stations require one bartender for every 50 guests. A bartender fee of $100 per hour, minimum 2 hours of service.

All guests may be asked to provide a valid ID before being served alcoholic beverages.

18

Beers Miller Lite, Corona Light, Compass Rose IPA, Silver Bluff Needlerush Hefeweizen, Peroni Italian Lager, Bravazzi Hard Italian Soda, Athletic N.A. Beer CLASSIC BAR PRICING 1 hour $34 3 hours $62 2 hours $48 4 hours $76 $14 for each additional hour

PREMIUM BAR PACKAGE Premium Bar includes all Classic Bar mixers along with bitters, fresh lemon and lime juice, simple syrup, vermouth, olives and brine, and luxardo cherries Spirits Grey Goose Vodka, Bombay Sapphire Gin, Maker’s Mark Bourbon, Johnnie Walker Black Label, Casamigos Blanco Tequila, Diplomático Reserva Exclusiva Rum, Crown Royal Whiskey Wine Sommelier upgraded selection Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon, Sparkling Wine Beers Miller Lite, Corona Light, Compass Rose IPA, Silver Bluff Needlerush Hefeweizen, Peroni Italian Lager, Bravazzi Hard Italian Soda, Athletic N.A. Beer

BEER & WINE PACKAGE Wine Sommelier upgraded selection Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon, Sparkling Wine Beers Miller Lite, Corona Light, Compass Rose IPA, Silver Bluff Needlerush Hefeweizen, Peroni Italian Lager, Bravazzi Hard Italian Soda, Athletic N.A. Beer PREMIUM BAR PRICING 1 hour $30 3 hours $54 2 hours $42 4 hours $66 $12 for each additional hour

PREMIUM BAR PRICING 1 hour $48 3 hours $82 2 hours $64 4 hours $100 $18 for each additional hour (v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH

Hosted Bars On Consumption Bar Specialty Bars & Tastings Wine List

DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

On Consumption Premium Bar Priced per drink. All bar stations include Fever Tree mixers, bitters, juices, fresh lemon and lime juice, simple syrup, vermouth, olives and brine, and luxardo cherries, sodas

PREMIUM SPIRITS 22 Grey Goose Vodka Bombay Sapphire Gin Maker’s Mark Bourbon Johnnie Walker Black Label Casamigos Blanco Tequila Diplomático Reserva Exclusiva Rum, Crown Royal Whiskey

SOMMELIER UPGRADED WINE SELECTIONS 72 Priced individually per bottle

BEER 10

NON-ALCOHOLIC Bottled waters (sparkling or still) 9 Assorted Coca-Cola sodas 6

Miller Lite, Corona Light, Compass Rose IPA, Silver Bluff Needlerush Hefeweizen, Peroni Italian Lager, Bravazzi Hard Italian Soda, Athletic N.A. Beer.

Sauvignon Blanc Chardonnay Pinot Noir Cabernet Sauvignon Sparkling Wine

and bottled waters. Shots not available to be served during the event.

All bar stations require one bartender for every 50 guests. A bartender fee of $100 per hour, minimum 2 hours of service.

All guests may be asked to provide a valid ID before being served alcoholic beverages.

19

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH

Hosted Bars On Consumption Bar Specialty Bars & Tastings Wine List

DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

THE NEXT WHISKEY BAR A selection of upscale American whiskeys, with large ice cubes and an array of bitters STANDARD SELECTION 26 Wathen’s Widow Jane Angels Envy Rye COLONEL SELECTION 35 Wathen’s Widow Jane Angels Envy Rye Jefferson’s Ocean Eagle Rare Whistle Pig Farmstock Rye AGAVE BAR A selection of sipping tequilas and mezcals, with agave nectar and Fever Tree grapefruit soda

Specialty Bars & Tastings Priced per guest.

SPRITZ BAR 26 Sparkling wine with a selection of liqueurs and aperitifs with fresh fruit Limoncello Cassis Campari Aperol Cappelletti SPECIALTY COCKTAILS Zero proof options available upon request Each batch is crafted to yield approximately 30 servings. Starting at $750 Drayton Spritz Moscato, aperol, strawberry Flannery Aperol Mai Tai Scarlet Forsythe Blood orange margarita

STANDARD SELECTION 26 Arette Blanco Tequila Ocho Reposado Del Maguey Chichicapa

Bibi Espresso Vodka, rum, coffee liqueur, cold brew

EL CABALLERO 38 Arette Blanco Tequila Ocho Reposado Del Maguey Chichicapa Del Maguey San Luis Del Rio Volcan Blanco Enemigo Añejo

Hotel Bardo Old Fashioned $850 Bourbon, bitter mix, demerara sugar

The Abercorn Vodka, sparkling wine, lime, raspberry

Order at full guarantee.

On consumption not available.

20

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH

Hosted Bars On Consumption Bar Specialty Bars & Tastings Wine List

DINNER RECEPTIONS BAR SERVICE RESORT POLICIES

SPARKLING Sorelle Bronca Prosecco 75 Laurent Perrier Champagne 140 Roederer Collection Champagne 160 Roederer Brut Rosé 225 Dom Pérignon 625 WHITE II Palagetto Vernaccia 75 Tuscany Friulano, San Daniele 85 Friuli

Wine List Priced per bottle. Minimum six bottles per selection.

Miner “Wild Yeast” Chardonnay 125

ROSÉ Kumusha, Cinsault 75 Western Cape SA Gros’Noré, Mourvèdre 100 Bandol

RESERVE Most wines from the Saint Bibiana and Club Bardo wine lists are available with a week’s notice and a $10 per bottle inventory transfer fee. We regret that we may not be able to accommodate all requests.

RED Pinot Nero, Abbazia de Novacella 85 Alto Adige Pinot Noir, Sandhi 105 Sta. Rita Hills Haut Segottes, Merlot blend 115 St. Emilion

Du Bouchot Pouilly-Fumé 105

Il Bruciato, Cabernet blend 90 Tuscany

St. Clair Family Sauvignon Blanc 78 New Zealand

Cabernet Sauvignon 110 Kameron “Moon Mountain” Napa

Prices are additional to bar packages.

21

(v) vegetarian � (vg) vegan � (gf) gluten free � (df) dairy free � (n+) contains nuts � (s+) contains shellfish

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH DINNER

PRICING & GUARANTEES

RECEPTIONS

All food, beverage, audio visual and rental prices are subject to designated

Hotel requires that the final guaranteed number of guests be communicated by

BAR SERVICE

taxable service charge (currently 26%) and applicable Georgia State sales tax

the client to your meetings and special events manager no later than 12pm, 14 days

RESORT POLICIES

(currently 7%), both subject to change.

prior to group’s first day of events. If the guaranteed number is not provided, the

Prices are subject to change and can only be guaranteed within 90 days of the event.

The group’s selections will need to be confirmed 30 days prior to the group’s first day of events.

If menu and event selections are not received at least thirty (30) days prior to the group’s first scheduled event, a charge equal to ten percent (10%) of the Food & Beverage Minimum will be applied to the group’s master account.

If selections are not received at least twenty-one (21) days prior to the group’s first

Resort Policies 22

billing will be for the greater of the following: (i) the expected number of attendees listed on the BEO, or (ii) the number of guests in attendance.

Events contracted within one week will feature chef’s selection of menus.

Ingredients may be changed to maximize seasonality/freshness.

Each station will be prepared for the entire guarantee and not for a portion thereof.

For plated meals, the same soup, salad, appetizer, entrée and dessert are selected for the entire group, with the exception of special dietary restrictions.

scheduled event, all menu, setup, and event timing selections will be determined

The hotel will prepare for 5% above the guaranteed number of attendees for

by the venue and will default to the contracted agenda. Additional fees may apply

functions of 100 or more. For functions with guarantees below 100, the hotel

to any changes to the event orders requested after this date.

will set and prepare for the guaranteed guest count.

CATERING MENU BREAKFAST & BRUNCH BREAKS TAKEAWAY OPTIONS LUNCH DINNER

FEES

ALCOHOL

RECEPTIONS

Food functions with fewer than 20 guests guaranteed will incur a $500 setup fee.

The sale and service of all alcoholic beverages is regulated by the Georgia

Action stations require an attendant fee of $100 per attendant, per

State Division of Alcoholic Beverages and Tobacco. The hotel is responsible

hour with a 2 hour minimum. One attendant per 50 guests is standard.

for the administration of those regulations. It is our policy that no alcoholic

BAR SERVICE RESORT POLICIES

Bars require a bartender fee of $100 per bartender, per hour with a 2 hour minimum. One bartender per 50 guests is standard.

Changes to event details, including timeline adjustments, setup requirements, menu selections, or audiovisual needs made within 72 hours of the event may incur additional labor charges based on the scope of the change.

catered functions.

Events with a hosted bar package of more than 1 hour will be required to order food for the event.

In accordance with Georgia state law, an additional liquor excise tax and sales tax will be applied to all alcoholic beverages. This includes a 3% Liquor Tax

Day-of changes (e.g., floor plan adjustments, added tables, décor placement,

on the sale of distilled spirits by the drink. All alcohol services are required

to additional staffing and equipment movement.

Outdoor Set-up Fee Outdoor venue experiences require enhanced preparation to ensure a flawless event. A setup fee of $1,000 applies to support additional staffing, equipment handling, and weather accommodations needed for outdoor environments.

Group will be charged $500 excessive clean up fee for large stains and any other excessive cleanup that requires shampooing of carpet or special cleaning

23

liability reasons, no food may be brought into or taken from the resort for any

Same Day Change Fee or re-set requirements) will be assessed a same-day change fee of $500 due

Resort Policies

beverages may be brought into or leave the resort at any time. For similar

treatment of space. Confetti and glitter use is prohibited and will result in the automatic minimum charge of $500.

to end at 2:00 a.m. and not begin before 11:00 a.m. on Sundays.

HOTEL BARDO — 700 DRAYTON ST, SAVANNAH, GA 31401 USA WWW.STAYBARDO.COM | @STAYBARDO CONTACT US AT HELLO@STAYBARDO.COM