BANQUET KIT FLAVOUR VERSION 3_compressed

THE HISTORY OF RUM:

A TREASURE IF THE DOMINICAN REPUBLIC

SUPPORT AND INVEST IN LOCAL COMMUNITY

ARTISAN MARKET

FAMILY MATTERS

EXCUTIVE CHEF FRANKELY CASTILLO

WELCOME TO MICHES, DOMINICAN REPUBLIC

At Zemi Miches All-Inclusive Resort, Curio Collection

by Hilton, we believe the most memorable meetings and events go beyond four walls or the traditional business day.

When carefully crafted—when designed to inspire—they spark creativity, foster meaningful connections, and leave lasting impressions on everyone involved.

Like all of the remarkable destinations you’ll discover with Zemi Miches, the Dominican Republic’s pristine coastline, lush landscapes, and vibrant culture provide the perfect backdrop for extraordinary experiences. Here, the possibilities are endless, and we want you to immerse yourself in the very best of Zemi Miches and this breathtaking destination.

That’s why we’re excited to introduce this issue of FLAVOR, featuring our latest curated experiences, signature menus, and expert recommendations for must-try flavors,hidden gems, and immersive adventures.

Think of FLAVOR as your digital concierge, offering locally inspired menus and special culinary experiences to elevate your next gathering—whether an intimate retreat or a grand celebration—crafted exclusively for you in a space only Zemi Miches can offer.

Come explore with us on these pages, and let’s create an unforgettable experience together.

TABLE OF CONTENT

Welcome 1.1 Introduction to Zemi Miches 1.2 Resort Philosophy & FLAVOR Concept Zemi Stories 2.1 Executive Chef Frankely Castillo 2.2 Signature Recipe: Chivo Liniero 2.3 The History of Rum Cultural Experiences 3.1 Meet With Purpose 3.2 Casabe Workshop 3.3 Higüero Workshop 3.4 Taíno History Show 3.5 Trash to Treasure Project 3.6 Tree Planting Ceremony 3.7 Artisan Market Culinary Offerings 4.1 Breakfasts (Buffet, Plated, Vegan) 4.2 Zemi Brunch 4.3 Coffee Breaks 4.4 Lunches (To-Go, Buffet,Plated) 4.5 Lunch Enhancements & Live Stations 4.6 Sweet Live Cooking Stations Cocktail Receptions 5.1 Cold & Hot Hors d’oeuvres 5.2 Premium Selections 5.3 Displays & Food Stations Plated Dinners 6.1 3, 4 & 5-Course Dinner Options 6.2 Cold & Hot Starters 6.3 Seafood, Meats, Vegetarian & Vegan Dishes 6.4 Desserts, Sorbets & Petit Fours

Kids’ Menu 7.1 Starters & Main Courses 7.2 Sides 7.3 Desserts & Celebration Cakes After Party 8.1 The Best 8.2 The Popular 8.3 The Mexican 8.4 The Taíno Party 8.5 Taco Party 8.6 Zemi Miches BBQ Party Bar & Beverages 9.1 Open Bar Options (Inclusive, Premium, Curated) 9.2 Consumption-Based Options 9.3 Wines, Sparkling & Beers 9.4 Spirits & Non-Alcoholic Beverages Important Information 10.1 Taxes & Service Charges 10.2 Final Guarantees & Guest Count Policies 10.3 Labor & Staffing Fees 10.4 Food & Beverage Guidelines 10.5 Audiovisual, Décor & Logistics

STORIES Of Zemí Miches Punta Cana Miches All-Inclusive Resort, Curio Collection by Hilton

Excutive Chef Franklely’s culinary vision is deeply rooted in showcasing the rich flavors and traditions of the Dominican Republic, seamlessly blending local ingredients with global inspiration. As a passionate and well-traveled chef, his experience spans renowned kitchens where he has mastered the art of creating elevated yet soulful cuisine. His philosophy emphasizes fresh, locally sourced ingredients, transforming them into dishes that tell a story—one of culture, craftsmanship, and an unwavering commitmentto excellence.

At Zemí Miches Punta Cana All-Inclusive Resort, Curio Collection

by Hilton, Chef Franklely’s menus reflect a harmonious balance of authenticity and creativity, offering guests an unforgettable dining experience infused with the essence of the Caribbean.

FAMILY MATTERS EXCUTIVE CHEF FRANKELY CASTILLO

Passion and care in every ingredient are hallmarks of Chef Frankely Castillo’s culinary creations.

A proud Dominican, Chef Frankely began his professional journey at just 19, working alongside his father, the executive chef of Carrot Top—one of New York City’s most renowned restaurants. He honed his craft at Johnson & Wales University, earning a Bachelor of Arts in Culinary Arts.

Chef Frankely’s culinary philosophy is rooted in the rich traditions of the Dominican Republic, where food connects generations. His work bridges the past and present through traditional recipes reimagined for modern palates. This deep connection to his heritage shines in his signature dish: Chivo Liniero—a tribute to his family’s roots and Dominican culture.

Goat meat, especially the prized “liniero” goat from the Northwest Line of the Dominican Republic, holds a special place in Dominican cuisine. Known for its unique flavor, aroma, and tenderness, the liniero goat thrives in the wild, feeding on the region’s abundant oregano, giving the meat a natural seasoning. When stewed and cooked over firewood, it becomes a dish that embodies the essence of Dominican culinary artistry.

For Chef Frankely, food is more than sustenance—it’s a celebration of family, culture, and tradition. His dedication to preserving and innovating Dominican cuisine continues to make dining an unforgettable experience.

Ingredients: · 3 pounds of goat meat, cleaned · 3 sour oranges (for washing the meat) · 2 teaspoons salt · 2 tablespoons Worcestershire sauce · 1 tablespoon oregano powder · 2 teaspoons ground garlic · 4 medium onions, sliced · 1 red bell pepper, diced · 3 chili peppers, chopped · 1 sprig parsley, chopped · 1 sprig cilantro, chopped · 6 leek fringes, chopped · 1 cup red wine (or 3 cups beer) · ½ cup rum · ⅓ cup tomato sauce · 2 bay leaves · 1 teaspoon tarragon

A traditional Dominican dish, Chivo Liniero is a flavorful, slow-cooked goat stew infused with bold spices, aromatic herbs, and a touch of rum. This dish captures the essence of the Dominican Republic’s northern region, known for its love of rich, well-seasoned meats.

INSTRUCTIONS: 1. PREPARE THE MEAT • Clean the goat meat thoroughly and rinse it with sour orange juice to remove any gamey taste.

• In a large bowl, season the meat with rum, garlic, bell pepper, salt, Worcestershire sauce, oregano, parsley, chili peppers, and bay leaves.

• Cover and let marinate for at least 2–3 hours (overnight for deeper flavor).

2. SEAR THE GOAT • Heat both vegetable oil and olive oil in a large pot over medium-high heat until hot.

• Add the marinated goat meat and sear it, stirring occasionally, until browned on all sides.

• Continue cooking, gradually adding small amounts of water to keep it moist while the meat softens.

3. BUILD THE FLAVOR • Once the meat is tender, add onions, cilantro, leek, red bell pepper, chili peppers, tarragon, and black pepper.

• Stir well, then pour in the red wine (or beer) and tomato sauce.

• Lower the heat and let simmer until the sauce thickens and the flavors meld together.

4. ADJUST & SERVE • Taste and adjust seasoning if needed. If desired, keep the dish “salsoso” (with extra sauce).

• Serve hot with white rice, tostones, or yuca for a true Dominican experience.

ENJOY! This dish is best enjoyed with friends and family.

THE HISTORY OF RUM: A TREASURE OF THE DOMINICAN REPUBLIC

Rum, a beloved spirit crafted from the fermentation and distillation of molasses or sugarcane juice, is as diverse in flavor as it is in history. Depending on its distillation process and aging, rum can take on rich notes of caramel and vanilla or develop bold, spiced, and fruity undertones.

Its origins date back to the 15th century, when Spanish explorers introduced sugarcane to the Caribbean during the discovery and colonization of the Americas. Over the centuries, rum became a key player in global trade and the economies of many nations. By the 18th century, it was even used as currency in American colonies, exchanged for goods such as timber and livestock.

A World of Rums Rum comes in a variety of styles, each offering a unique tasting experience. Among the most popular are:

· White Rum:Light and smooth, ideal for cocktails.

· Gold Rum: Aged longer for richer flavors. · Aged Rum: Complex, full-bodied, and best enjoyed neat. · Spiced Rum: Infused with exotic spices and botanicals. · Premium & Reserve Rums: Crafted for connoisseurs, often aged extensively for depth and sophistication.

An Essential in Cocktail Culture One of the most versatile spirits in mixology, rum blendsseamlessly with a wide range of ingredients, making it astaple in bars around the world. From tropical tiki drinks to refined aged-rum cocktails, this spirit has left a lasting mark on global drinking culture. Nowhere is its impact more profound than in the Caribbean, where rum is deeply intertwined with regional identity, tradition, and heritage.

FROM HISTORY TO TASTE ZEMÍ SIGNATURE COCKTAIL

Instructions: Ingredients: · Golden Rum · Caramelized Ripe · Hint of Ginger · Pineapple Syrup · Almond Liqueur Garnish: · Cassava Fritter · Plantain Chips

1. In a shaker, combine 2 oz of golden rum, 1 oz of caramelized ripe plantain syrup, ½ oz of pineapple syrup, ¼ oz of almond liqueur, and a dash of ginger.

2. Fill the shaker with ice and shake vigorously for about 15 seconds.

3. Strain into a chilled glass over fresh ice.

4. Garnish with a crispy cassava fritter and plantain chips for a tropical, textural contrast.

5. Serve and enjoy the signature flavors of Zemi!

This cocktail offers a perfect balance of rich, tropical sweetness with a warm, spiced finish—an unforgettable taste of Miches.

MEET WITH PURPOSE

AN IMPACTFUL RETURN THESE DAYS attendees want more...

(Tell you something you don’t know, right?)

More time for exercise during the meeting day, more fulfilling breaks and more kinds of foods that keep them energized, clearheaded and powering through the afternoon slump Meet with Purpose can help you offer all of that plus so much more.

Planners choose from a selection of turnkey menus that pair healthy, energy boosting meals with fitness, wellness or philanthropic activities Even more, these packages often reduce food waste, incorporate environmentally friendly solutions and meet social responsibility goals important issues to people looking for more purpose from their meetings.

With Meet with Purpose you can customize your own programs or select from proven ideas that elevate the overall meeting experience for a lasting WOW impression.

HERE ARE JUST A FEW IDEAS MEET WITH PURPOSE BRINGS TO THE TABLE Integrate Taino Culture Experiences

CASABE WORKSHOP The (Casabe) Cassava is the oldest dish of our culinary culture, and the basis of the Taino food. Casabe is a traditional flatbread that is very popular in Central America, Latin America and the Caribbean. It is made from a single ingredient, cassava, and contains no sourdough or fat, which gives it a particularly hard and crunchy consistency. Learn whit us how to make casabe (yuca orcassava bread with this easy recipe. It’s very rich in fiber, no cholesterol, no sodium, no fat, and only a moderate carbohydrate content.

TAINOS HEALTLY FOOD Directamente desde la cultura taina, disfrute con nosotros de una autentica experiencia culinaria heredada de nuestros ancestros tainos, con la especialidad de nuestro chef ejecutivo, en una excelente combinación de legumbres, pescado, frutas y frutos secos, para una vida más saludable, baja en calorías y rica en nutrientes…

Nuestro Chef le invita a disfrutar de esta gran experiencia…

TAINOS HISTORY SHOW Enjoy Dominican Taino history in a wonderful and great presentation. Singer, Musicians, Dancers and Acrobats in an exciting production. Promote Sustainable and Ethical initiatives.

HIGUERA WORKSHOP A real traditional Dominican experience, have a go at carving your own Higüero decoration!The Taino people native to the island used the higüero gourds to make music. They filled small hollow gourds with little pebbles or hard peas to shake - maracas. In this workshop a local artisan demonstrates how they create maracas, using nothing more than a dried fruit called higuero and a stick.

The fruit of the calabash tree, higueros are large, green and round, and can be seen growing across Dominican. To make colorful maracas, they must first completely hollow out the fruit, leaves it to dry in the sun for several days, add dried corn to the middle and inserts the stick. After that the maraca is painted in bright colors with beautiful.

IMPLEMENT ENVIRONMENTAL SUSTAINABILITY TRASH TO TREASURE PROJECT A collaborative art project made of recycled materials collected during the cleanup aims to raise awareness about sustainable waste management practices.

Participants will learn the importance of practicing the 3Rs of waste management: reduce, reuse, and recycle.

The art will serve as a perpetual reminder of the urgent need to protect and restore our blue planet, and a testament to what can be achieved through collective action. Guests can unleash their artistic flair with this exciting activity while enjoying an idyllic island escape..

PLANT A TREE Caring for nature. Hands-on conservation workshop As part of our commitment to protect the environment and foster respect for nature, our plant a tree activity and on-going program is designed to contribute to the reforestation of the natural vegetation that surrounds Zemi Miches.

Next time you visit Zemi Miches, you will be able to check on how quickly your tree has grown since your last getaway.

A special chance to immerse guests in a wholesome activities designed to nurture life from the ground up, guests will be invited to participate in the meaningful Coconut Tree Planting Ceremony, reforesting the sandbanks with even greener shores, leaving greenery

SUPPORT AND INVEST IN LOCAL COMMUNITY ARTISAN MARKET

HANDCRAFTED TREASURES Harness the natural treasures of the area and having a positive effect on the people and places we visit.

Shop ‘until you drop while supporting small local owned businesses whos aim is to raise awareness about living well, sustainability and mindfullness. From body and bath care, to art, jewelry, clothes, and home goods, there’s something for everyone! shopping is diverse and plentiful. It offers numerous handmade arts and crafts.

Pick up amber or larimar jewelry, Taíno-inspired ceramics, paintings, cigars, chocolate, coffee, mamajuana or our famous faceless dolls.

BREAKFAST BUFFET CONTINENTAL (Inclusive) • Fresh juices to include orange, grapefruit and green juice • Seasonal local fruit and berries • Assorted mini yogurt, traditional bircher muesli • Cereals, homemade granola and milk selection • Bagels and cream cheese • House made bread, pastries, fruit jam, loca farmed honey and butter ZEMI CONTINENTAL (Inclusive) • Fresh juices to include orange, grapefruit and green juice • Seasonal local fruit and berries • Assorted mini yogurt and coconut Bircher muesli • Cereals, homemade granola and milk selection • Sweet corn bread (Dominican style) • Hot corn chocolate (Taino style Artisan multigrain bread and leaf cheese • Pastries, fruit jam, local farmed honey and butter AMERICAN PREMIUM • Fresh juices to include orange, aloha grapefruit and green juice • Seasonal local fruit and berries • Assorted mini yogurt and traditional bircher muesli • Cereals, house made granola and milk selection • Smoked salmon, bagels, and cream cheese Scrambled eggs, smoked bacon, breakfast sausage and roasted new potatoes • House made bread, pastries, english muffins, fruit jam, local farmed honey and butter $15.00 per person

DOMINICAN CURATED • Fresh juices to include orange, pineapplemint, papaya-lemon and green juice morir sonando • Seasonal local fruit and strawberry’s • Assorted mini yogurt and coconut bircher muesli • Cereals, homemade granola and milk selection • Homemade smoked-beets cured salmon, bagels and leaf cheese • Scrambled eggs a la dominicana with longaniza • Green plantain pure, salami, fresh cheese, pickled onion and avocado • Yuca pure and fried Dominican cheese • Chicken apple breakfast sausage, smoked bacon and roasted new potatoes • Pastries, rustic bread, fruit jam, local farm honey and butter $27.00 per person

All breakfast buffet menus include freshly brewed coffee, decaffeinated coffee, and tea selection Buffets are designed for a minimum of thirty (30) guests. Groups under 30 will incur a service charge of $150.00 Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge. Menu selections are subject to change based on the season.

BREAKFAST BUFFET

HEALTHY: GLUTEN FREE & VEGAN (Inclusive) • Fresh juices to include orange, pineapple -spirulina, papaya-lemon and green juice • Seasonal local fruit and strawberry • Mango chia pudding, coconut, and green tea tapioca • House made granola and vegan milk selection • Apple pancakes • Scrambled vegan eggs substitute, vegan breakfast sausage and roasted new potatoes • Yellow ripe plantain, vegan sour cream, vegan cheese, onion and cilantro • Refried beans and poblano tamales • Gluten free pastries, bread, fruit jams and local farmed honey

VEGAN PLATED BREAKFAST CURATED • Fresh juices to include orange, grapefruit and green juice and house made bread Appetizer • Seasonal fruit with vegan yogurt and candied nuts Entrée • Blossom squash chickpea omelet with ranchera sauce, fried pumpkin and vegan sausage • Avocado wrap with chard and mushrooms escabeche in red sauce $20.00 per person All breakfast buffet menus include freshly brewed coffee, decaffeinat

PLATED BREAKFAST PREMIUM • Fresh juices to include orange, grapefruit and green juice, house made bread and butter • Appetizer • Seasonal fruit with Greek yogurt and house made granola • Entrée • Spinach and pepper omelet with coriander sauce, fried beans and bacon • Baked chilaquiles in adobo sauce with picanha, marrow or chicken • Squash blossom quiche grilled with burrata and tomatoes salad $24.00 per person

All breakfast buffet menus include freshly brewed coffee, decaffeinated coffee, and tea selection.

Buffets are designed for a minimum of thirty (30) guests.Groups under 30 will incur a service charge of $150.00.

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

BREAKFAST BUFFET

BREAKFAST ENHANCEMENT LIVE STATION BLENDED SUPERFOOD JUICES • DETOX ZEMI: spirulina, orange, pineapple, cactus, celery, parsley, and lemon

BREAKFAST ENHANCEMENTS • Oatmeal with brown sugar, dried fruit, milk • Roasted Potatoes, caramelized onions and fresh herbs • Biscuits & sausage (gravy) • Hash brown potatoes • Selections of fresh baked goods Add $5.00 per person for each option • Scrambled eggs or egg whites • Additional breakfast meats: chorizo, bacon, sausage, or ham Add $5.00 per person for each option • Brioche French toast with passion fruit and coconut • Belgian waffles with mango butter and maple syrup • Pancakes, nutella sauce and maple syrup Add $5.00 per person for each option • Traditional smoked salmon & cream cheese bagel Add $10.00 per person for each option

• MICHES GIZER: moringa, papaya, mango, blueberry, strawberry, and orange Daily and custom blends. $13.00 per person HEALTHY PANCAKES • Apple almond healthy pancakes with berries jam, fresh fruit, coconut cream and maple syrup. $12.00 per person OMELETTES A LA MINUTE • Diced ham, bacon, crumbled sausage, seasonal vegetables, and selection of cheese $13.00 per person SIGNATURE WAFFLE • With local farm honey, guava jam, mango butter and maple syrup $10.00 per person CASSAVA TOAST (TAINO STYLE) • Handmade cassava with squash blossoms, mushrooms and roasted garlic $10.00 per person FRENCH TOAST • Brioche, passion fruit jam, coconut cream and maple syrup $10.00 per person SMOKED BENEDICT • Poached eggs on roasted tomato and smoke salmon with roasted garlic béarnaise sauce $10.00 per person

Please add a $50.00 Chef fee per station. We recommends one Chef per 30 guests.

Add one or more of the following live cooking stations to your breakfast buffet.

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

COFFEE BREAK

WELCOME (Inclusive) • Fresh juices to include orange, grape fruit and green juice • Sparkling and still bottled water • Strawberry, fruit salad and whole seasonal fruit display • Homemade mini pastries and cookies • Regular coffee, decaffeinated and tea selection

ZEMI PREMIUM • Passion fruit-infused water • Sparkling and still bottled water • Almond gluten-free cookies • Berries, fruit salad and whole fruit • Yuca chips with garbanzo hummus • roasted organic carrots with fresh cream • Mango-coco chia pudding $18.00 per person

ALL BREAK (Inclusive) • Seasonally flavored aguas frescas • Sparkling and still bottled water • Dried fruits and nuts • Popcorn with tahini chili • Berries, fruit salad and whole fruit • House made vegetable chips • Regular coffee, decaffeinated and tea selection

BAKED GOODS PREMIUM • Biscotti, Brownies, and blondies • Mini baked croissants, Danish, muffins • and Dominican pastries • House made chocolate, oatmeal, and multigrain cookies • Orange and lemon madeleines • Apple tart with cinnamon crumble • Regular coffee, decaffeinated and tea selection $23.00 per person

HEALTH MICHES • Citrus and fruit water infusion • Sparkling and still bottled water • Granola bars, berries, fruit salad and whole fruit • Flavored yogurts with granola • “PB&J” Peanut butter and strawberry jam on multigrain bread • Regular coffee, decaffeinated and tea selection $20.00 per person

YOUR WAY AND COFFEE CURATED • Sugar-dusted donuts • Dark chocolate and cacao nib donuts • Sugar-dusted donuts holes stuffing with: • White chocolate and passion fruit ganache • Mango marmalade • Strawberry cream • Regular coffee, decaffeinated and tea selection $28.00 per person

All breakfast buffet menus include freshly brewed coffee, decaffeinated coffee, and tea selection. Buffets are designed for a minimum of thirty (30) guests.

Groups under 30 will incur a service charge of $150.00.Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

COFFEE BREAK DOMINICAN BREAK (Inclusive) ∙ Seasonally flavored Dominican aguas frescas ∙ Sparkling and still bottled water ∙ Tropical fruits skewers with local homemade cheese ∙ Cucumber with goat cheese and mint ∙ “Batea” sandwich, pork belly, tomato and avocado ∙ Bagel ham and cheese ∙ Regular coffee, decaffeinated and tea selection EXTENDED PACKAGE PREMIUM (Inclusive) ∙ Seasonally flavored Mexican aguas frescas ∙ Sparkling and still bottled water ∙ Selection of fruit skewers ∙ House made chocolate, oatmeal, and multi grain cookies ∙ Mini ham & cheddar croissants ∙ Roast beef baguette with arugula and brie ∙ Roasted vegetables on ciabatta ∙ Roasted vegetables with hummus and cream ∙ Regular coffee, decaffeinated and tea selection $27.00 per person ZEMI MICHES COFFEE BREAK ∙ Assorted local Kombuchas ∙ Sparkling and still bottled water ∙ Seasonal strawberry skewers ∙ Almond gluten-free cookies, madeleines, churros ∙ Roasted green apple, arugula and brie baguette ∙ Yucca ch`ips with garbanzo hummus ∙ Roasted organic carrots with fresh cream ∙ Mini salad jars ∙ Regular coffee, decaffeinated and tea selection $32.00 per person

All breakfast buffet menus include freshly brewed coffee, decaffeinated coffee, and tea selection. Buffets are designed for a minimum of thirty (30) guests.

Groups under 30 will incur a service charge of $150.00.Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge. Menu selections are subject to change based on the season.

ZEMI BRUNCH

ZEMI BRUNCH $40.00 Per Person COLD DISPLAY ∙ Fresh juices to include orange, pineap ple-mint, papaya-lemon and green juice ∙ Seasonal local fruit and strawberry ∙ Assorted mini yogurt and coconut bircher muesli ∙ Cereals, homemade granola and milk selection ∙ Cheese platter, cold cuts, preserves and pickles ∙ Homemade tequila-beet cured salmon, bagels and cream cheese ∙ Pastries, rustic bread, fruit jam, local farmed honey and butter ∙ Regular coffee, decaffeinated and tea selection SALAD & CEVICHE DISPLAY ∙ Fresh tomato and cheese salad, garlic dressing roasted beet ∙ Baby greens with lemon spinach dressing ∙ Cactus salad with roasted onions, sundried tomatoes and cilantro ∙ Octopus salad with cucumber tajin, lemon zest and olive oil ∙ Catch of the day crudo with coconut, habanero chile and mint ∙ Shrimp aguachile with sweet potato chips OMELETTE STATION ∙ Seasonal vegetables,smoked meats, and cheese ∙ Bacon, breakfast sausage, brown beans and hash brown potatoes

HOT DISPLAY ∙ Catch of the day with coconut sauce and roasted fennel ∙ Pernil oven roasted pork shoulder with pepper sauce and yuca chips ∙ Salt crusted roasted flap meat with chimichurri ∙ Grilled zucchini with yellow lemon and olive oil ∙ Roasted sweet potatoes ∙ Grilled carrots ∙ Roasted Potatoes with caramelized onions and fresh herbs DESSERTS ∙ Traditional bread pudding with chocolate sauce ∙ Black forest chocolate cake ∙ Tres leches cake with fresh strawberry ∙ Rice pudding with orange and vanilla ∙ Flan with caramel

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

LUNCH

TO-GO LUNCH BOX $30.00 per person Your choice of one salad, one sandwich, chips, whole fruit, one beverage and cookie SALAD SELECTION ∙ Mixed greens with hemp and lime dressing ∙ Organic tomato and huitlacoche ∙ Roasted baby vegetables with fig balsamic ∙ Quinoa with cucumber, olive oil and yellow emon SANDWICH SELECTION ∙ Corn crispy chicken in rosemary focaccia, mix greens and garlic mayo ∙ Roasted mushrooms with carrot and cucumber cilantro salad in multigrain baguette ∙ Turkey breast brioche sandwich with egg, bacon, and lemon mayo ∙ Serrano ham with tomato, arugula, and olive oil ciabatta

FRUIT SELECTION ∙ Apple ∙ strawberry’s selection ∙ Banana ∙ Seasonal fruit salad OPTIONAL ENHANCEMENTS ∙ Guacamole and chips $4.00 per person ∙ Pico de Gallo and chips $4.00 per person ∙ Crudités and cream cheese $5.00 per person ∙ Hummus and pita $6.00 per person

To-go lunches are served in sustainable containers and designed to be consumed off-premise.

Please select from one of our buffet or plated lunches for resort dining.

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

PLATED LUNCH Choice of one soup or salad, entrée, and dessert SOUP OR SALAD ∙ Hearts of romaine lettuce, parmesan, croutons and garlic dressing ∙ Mixed greens and vegetables with hemp, almonds and lime dressing ∙ Shrimp salad, tomato, cucumber, jicama, mix lettuce and cilantro lime dressing ∙ Roasted beet salad, orange, fennel, grapefruit, pumpkin seeds, fig balsamic and olive oil ∙ Chilled avocado coconut soup, preserved lemon, compressed cucumber and olive oil ∙ Traditional tortilla soup, fresh cheese, avocado, guajillo chili and crispy tortilla ∙ Catch of the day aji Amarillo tiradito, avocado pure, ime and orange ENTRÉES ∙ Grilled zucchini, squash blossom, aged cheese and tomato chipotle salsa (Inclusive)∙ Roasted chicken, grilled eggplant with tomato and lime salad (Inclusive)∙ ∙ Catch of the day, onion and bell pepper stew, cilantro and fennel salad (Inclusive)∙ ∙ Grilled Portobello with quinoa salad, dry fruit and herbs dressing $27.00 premium ∙ Beef tenderloin, truffle potato pure, grilled asparagus and au jus $55.00 curated ∙ Lamb Loin, garbanzo purée, green bean salad, dried tomato $65.00 curated

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

DESSERTS ∙ Coconut tres leches cake with passion fruit ∙ Opera cake ∙ Apple pie with vanilla crumble and vanilla ice-cream ∙ Chocolate Tapioca with cacao nibs and vanilla sauce

TACO STATION $25.00 per person APPETIZERS ∙ Salsa Mexicana with Tortilla Chips ∙ Green salad with asparagus, broccoli, cucumber, almonds and lime dressing ∙ Roasted baby vegetables salad with fresh herbs, pumpkin seeds, and olive oil ∙ Mango, red onion and cilantro salad LIVE COOKING DISPLAY ∙ Build your own tacos, choose from: ∙ Lime and cilantro marinated catch of the day ∙ Chipotle marinated skirt steak ∙ Ancho chilli-spiced chicken ∙ Mushroom vegan al pastor ∙ Served with corn and flour tortillas TRADITIONAL GARNISHES ∙ Roasted red salsa, green raw salsa, habanero salsa and xnipec ∙ Sour cream, vegan chipotle mayonnaise, fresh panela cheese ∙ Shredded cabbage, sliced cucumber, sliced radish, chiles toreados ∙ Guacamole and pico de gallo ACCOMPANIMENTS ∙ Grilled corn on the cob ∙ Grilled asparagus ∙ Chipotle black beans DESSERTS ∙ Mini churros with chocolate and cajeta sauce ∙ Coconut tres leches with fresh strawberry’s ∙ Traditional flan

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

LUNCH ENHANCEMENT DISPLAY Choose from our selection of displays and enhancement your Lunch GUACAMOLE DISPLAY ∙ Traditional guacamole and pico de gallo with tortilla chips $10.00 per person ORGANIC VEGETABLES ∙ Raw and grilled vegetables with olive tapenade, cilantro sundried tomato puree and hummus with assortment of grilled bread $11.00 per person CHIPS & DIP ∙ Salsa mexicana, guacamole, garbanzo and olive oil puree, tapenade, sundried tomato, baba ghanoush and lemon crab dip ∙ Served with tortilla chips, pita bread,coriander crackers and yuca chips, green plantain chips $12.00 per person ARTISANAL CHEESE ∙ Selection of European and local Cheeses, Pickled Vegetables, marinated olives, pickled mushrooms, homemade compotes, rustic breads and crackers cassava chips $18.00 per person

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

LIVE COOKING & CARVING STATIONS Choose from our selection of live cooking stations and enhancement your lunch or build your own lunch buffet choose at least 5 options.

MOFONGO MOCANO ∙Handmade smash green plantain with pork belly, Dominican cheese, roasted garlic, and lemon butter chicken or Cajun catch of the day $30.00 per person WILD MUSHROOM ON FIRE ∙Grilled roasted wild mushroom fresh herb with piquin chili sauce $22.00 per person TACOS AL PASTOR ∙Anato marinated mushrooms or chicken or pork with corn tortillas, pineapple, cilantro, onion, red roasted, green raw and habanero salsa $25.00 per person BRIOCHE SLIDERS ∙Vegan or Beef or duck or lamb (choose one) ∙Homemade breads, mayonnaise, pickles and cheese according the selection $27.00 per person

CATCH OF THE DAY MICHES STYLE ∙Whole fish marinated with coconut butter with natural oregano ∙Dominican rice, tomatillo raw salsa $32.00 per person PERNIL TAINO STYLE SUCKLING PIG ∙Whole shoulder marinated suckling pig with, rice and beans fresh cassava avocado $27.00 per person RIB EYE ∙Black pepper crusted rib eye, roasted salsa criolla ∙Roasted fresh herbs new potatoes and country bread $39.00 per person

MINI TACOS ∙Shrimp or beef or chicken or fish (choose one) ∙Flour tortillas, taco salad, red, green and habanero salsa $29.00 per person

Please add a $50.00 Chef fee per station (Zemi Miches recommends one Chef per 30 guest). Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge..

Menu selections are subject to change based on the season.and 10% Service charge.

SWEET LIVE COOKING STATIONS CHOOSE FROM OUR SELECTION OF LIVE COOKING STATIONS DOMINICAN FRIO FRIO ∙ Traditional shaved ice dessert with different syrup, ∙ Coconut, jagua, lemon, passion fruit, pina colada ∙ Tamarindo, coconut with strawberry $8.00 per person ICECREAM LOLLIPOP ∙ Five different flavors of ice lollipops $10.00 per person CHURROS ∙ Sugar and cinnamon dusted churros ∙ Chocolate, cajeta and rompope sauce $12.00 per person TAINO ZONE ∙ Crispy crepe rolled and filled with marshmallow, condensed milk, jam, chocolate or queso hoja (local) $13.00 per person ICE CREAM ∙ Two flavor ice-creams, toppings, cones, chocolate sauce, jams, fresh fruit and fruit compotes $15.00 per person WAFfLE POPS ∙ Sugar dusted topping with ganache and fresh fruit compote (chocolate, dulce de leche and passion fruit) $12.00 per person

Please add a $50.00 Chef fee per station (Zemi Miches recommends one Chef per 30 guest). Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

COCKTAILR RECEPTION

COCKTAIL RECEPTION

DELUXE COLD SELECTIONS INCLUSIVE HORS D’OEUVRES Zemi Miches recommends 6 pieces per person for a 1-hour reception ∙Roasted pineapple with achiote, grilled avocado and cilantro ∙Watermelon salad, honey, black olives, fresh cheese and almonds ∙Kampachi tiradito tostada with coconutcoriander aguachile ∙Grasshopper’s tostada with guacamole and olive oil ∙Hummus, coriander in lavash bread ∙Apple martini with juniper gel, lemon zest skewer INCLUSIVE HOT SELECTIONS ∙Queretaro brie cheese fritters with Jamaica marmalade ∙Chicken annatto chimichanga with hot radish ∙Grilled octopus’ tostada with cucumber, yellow lemon and jocoque salad ∙Cochinita Pibil crispy tacos with avocado pure and cilantro ∙Gringa pastor, anatto grilled pork, Oaxaca cheese, flour tortilla, avocado and pineapple ∙Thousand leaves brave potato with smoke al I oli ∙Octopus and pork guajillo stew empanada ∙Mushroom croquette, vegan trufa al I oli

PREMIUM COLD SELECTIONS ∙Blue fin tuna tartare tostada, cucumber, lemon confit and chipotle ∙Tostada lobster salad with lemon confit and fennel ∙Foie gras terrine with guava chutney ∙Roasted green apple with thyme,brie cheese and white truffle honey ∙Blue fin tuna Toro with aji amarillo and smoked salt $8.00 per piece PREMIUM HOT SELECTIONS ∙Beef check bomb with coriander mayonnaise ∙Crispy potato and fresh truffle croquette with fresh herbs ∙Mini local crab cakes, tarragon coconut sauce ∙Molasses-glazed seared farmed salmon with papaya pico de gallo ∙Blackened shrimp skewer, avocado purée and mango ∙Duck confit bao bun, apricot BBQ sauce, arugula and mustard $10.00 per piece

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

DISPLAY AND STATION TRADITIONAL GUACAMOLE ∙ Traditional guacamole and pico de gallo with tortilla chips $8.00 per person HOUSEMADE BOTANA ∙ Spicy peanuts, salted pretzel, vegetables chips, cashews, plantain chips, parmesan crackers, flavored popcorn $10.00 per person ORGANIC VEGETABLES ∙ Raw and grilled vegetables with Olive Tapenade, Cilantro jocoque, sundried tomato purée and hummus with assortment of grilled bread $11.00 per person CHIPS & DIP ∙ Salsa mexicana, guacamole, garbanzo and olive oíl puree, tapenade, sundried tomato jocoque, baba ghanoush and lemon crab dip ∙ Tortilla chips, pita bread, coriander crackers and vegetable chips $12.00 per person ARTISANAL CHEESE ∙ Selection of European and local Cheeses, pickled vegetables, marinated olives, house made compotes, rustic breads and crackers $15.00 per person GUACAMOLE DELUXE ∙ Traditional guacamole and pico de gallo with pork belly, crickets, vegetables chips and tortilla chips $18.00 per person

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

CEVICHE DISPLAY Playa Esmeralda shrimp ceviche, orange puree, cilantro and chipotle ∙ Tuna ceviche, orange, pickled red onions, ponzu, cilantro and avocado ∙ Octopus aguachile, fresh cilantro and lemon pure ∙ Seabass ceviche, green apple, red onion and coconut milk ∙ Scallops tiradito with passion fruit and avocado pure ∙ Tortilla chips, yuca chips and black pepper crackers $35.00 per person RAW BAR ∙ Fresh oysters with lemon & limes, king crab egs & stone crab legs ∙ Poached shrimp & Caribbean lobster ∙ Mignonette, ají Amarillo, ponzu & cocktail sauce ∙ Seabass ceviche, coconut, serrano chile, apple and mint ∙ Octopus aguachile, fresh cilantro and lemon pure ∙ Miches scallop ceviche with green onion, tomato and radish ∙ Lime-scented popcorn, tajin cashews, soda crackers ∙ Yuca chips green plantain chips, tostadas and tortilla chips $45.00 per person

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

LIVE COOKING & CARVING STATIONS Choose from our selection of live cooking stations and enhancement your reception and dinner or build your own buffet dinner choose at least 5 options.

MOFONGO MOCANO ∙ Handmade smash green plantain with pork belly, cheese, roasted garlic and lemon butter chicken or Cajun fish off the day $30.00 per person WILD FIRE MUSHROOM ∙ Grilled roasted wild mushroom fresh herb with, piquin chili sauce $22.00 per person TACOS AL PASTOR ∙ Anato marinated mushrooms or chicken or pork with corn tortillas, pineapple, cilantro, onion, red roasted, green raw and habanero salsa $25.00 per person

The live cooking stations and the carving stations are designed for a minimum of twenty-five guests. Groups of less than will incur a service charge of $100.00.

Please add a $50.00 Chef fee per station (Zemi Miches recommends one Chef per 30 guest).

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge. Menu selections are subject to change based on the season.

BUFFET LUNCH INCLUSIVE

ZEMI ROOT TASTE APPETIZERS

SOUP & SANDWICH PREMIUM $29.00 per person

∙Heirloom tomato, black olives crumble, olive oil ∙Roasted beet salad with pistachio, grapefruit, goat cheese and balsamic ∙Catch of the day ceviche, coconut, apple, serrano chili and mint ∙Fresh mushroom ceviche, lemon confit, cilantro, red onion and avocado ∙Chilled Coconut cucumber soup with olive oil bread crumble, compressed apple and olive oil

SOUP & SALAD ∙Chilled mango gazpacho with croutons, olive oil ∙Hearts of romaine lettuce, parmesan, croutons and garlic dressing ∙Yukon gold potato salad, green onions, applewood smoked bacon and Dijon classic mustard ∙Green salad with asparagus, broccoli, cucumber, almonds and lime dressing ∙Pasta Salad, roasted bell peppers, olives and fresh herbs

HOT STATIONS ∙Seared grouper with coconut sauce ∙Grilled shrimp with butter, herbs and garlic ∙Rosemary grilled chicken with cherry tomatoes ∙Vegan meatballs with chipotle sauce ACCOMPANIMENTS ∙Braised garbanzos, oregano, roasted tomatoes ∙Roasted potatoes with fresh herbs ∙Grilled local organic vegetables, olive oil and thyme ∙Coconut and cilantro rice DESSERTS ∙Double chocolate cake with hazelnut ganache ∙Coconut Flan ∙Pana cotta with basil and mint serve with berry sauce ∙Cheesecake with crunchy chocolate and raspberry sauce

ARTISANAL BREADS ∙Baguettes, Sour Dough, Country White, Whole Grain, Focaccia, and gluten free bread MEAT & CHEESE ∙Regular and vegan roast beef, pork ham, turkey breast, smoked salmon, prosciutto and salami ∙Cheddar, swiss, tofu, pepper jack, panela and goat cheese ACCOMPANIMENTS ∙Homemade pickles and sweet pickled jalapeños ∙Local tomato, lettuce, roasted onions, bell peppers ∙House made vegetable chips DESSERTS ∙Apple strudel with cinnamon ∙Selection of cookies, brownies and blondies ∙Rice pudding

COCHINITA PIBIL SUCKLING PIG ∙ Whole annatto marinated suckling pig with yuca chips, fresh corn tortilla and salsas $28.00 per person RIB EYE ∙ Black pepper crusted rib eye, roasted mushroom sauce ∙ New potatoes with herbs and country bread $39.00 per person BEEF TENDERLOIN ∙ Fresh herb-crusted beef tenderloin, olive oil mash, black recado sauce and fresh mini baguette $40.00 per person ROASTED LAMB RACK ∙ Rosemary, thyme and garlic marinated lam rack ∙ Sweet potato pure and lamb jus $43.00 per person JUMBO SHRIMP ∙ Shrimp sautéed and flamed with mezcal and ancho chili adobo ∙ Cilantro rice with pineapple and tomatillo pico de gallo $49.00 per person LOBSTER TAIL ∙ Mesquite grilled lobster tail with ancho chili, tamarind and holly leaf butter with organic seasonal grilled vegetables $65.00 per person

SWEET LIVE COOKING STATIONS Choose from our selection of live dessert stations GRILLED PLANTAIN AND SWEET POTATOES ∙ Plantain and sweet potatoes, toppings, chocolate sauce, jams, condensed milk, hazelnut butter ∙ Fresh fruit and fruit compotes $12.00 per person DOMINICAN FRIO FRIO ∙ Traditional shaved ice dessert with different syrups ∙ Coconut, jaguar, lemon, passion fruit, pina colada, ∙ Tamarindo coconut with strawberry $8.00 per person CHURROS ∙ Sugar and cinnamon dusted churros ∙ Chocolate, cajeta and rompope sauce $12.00 per person TAINO ZONE ∙ Crispy crepe rolled and filled with marshmallow,condensed milk, jam, chocolate or queso hoja (local) $13.00 per person ICE CREAM ∙ Choice of two ice cream flavors, toppings, cones, chocolate sauce, jams ∙ Fresh fruit and fruit compotes $15.00 per person

CULINARY JOURNEY (Inclusive) APPETIZERS ∙ Cucumber salad with yogurt and dill ∙ Vegan salpicon salad with fresh herbs, lime juice and olive oil ∙ Heirloom tomato, cilantro pesto, huitlacoche crumble and olive oil ∙ Quinoa salad ∙ Cherry tomato, blue cheese with grill chicken honey and pearl dressing ∙ Catch of the day ceviche with carrots, onion and celery ∙ Miches octopus ceviche with green roasted salsa and habanero chili ∙ Samana style shrimp cocktail, orange, oregano and chipotle ∙ Fresh mushrooms ceviche, lemon confit, cilantro,red onion and avocado BOTANAS ∙ Canastas de yuca ∙ Stuffed with pork belly and pico de gallo ∙ Longaniza de Valladolid empanadas ∙ Chipotle chicken crispy flautas ∙ Chicken croquets HOT STATIONS ∙ Roasted chicken with creole sauce ∙ Catch of the day with coconut and coriander ∙ Adobo mushrooms sweet corn tamales ∙ Pork loin with prune sauce ∙ Beef fillet with blue cheese sauce ∙ Chicken supreme with lemon sauce SOUPS ∙ Classic tortilla soup with panela, avocado and tortilla ∙ Setas broth with chile poblano and sweet corn Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

ACCOMPANIMENTS ∙ Rice pilaf ∙ Roasted zucchini with tomato, onion and green chili ∙ Spinach cannelloni ∙ Roasted new potatoes with coriander pesto fresh herbs DESSERTS ∙ Tres leches cake with fresh seasonalstrawberry ∙ Cinnamon scented churros with cacao sauce ∙ Apple strudel with cinnamon ∙ Rice pudding with cinnamon and orange

APPETIZERS PREMIUM $55.00 per person APPETIZERS ∙ Salsa Mexicana and guacamole with tortilla chips ∙ Green salad with asparagus, broccoli, cucumber, almonds and lime dressing ∙ Roasted baby vegetables salad with fresh herbs, pepitas and olive oil ∙ Mango, jicama, red onion and cilantro salad ∙ Shrimp ceviche with passion fruit and red onion ∙ Octopus aguachile with cucumber and serrano chili

DESSERTS ∙ Mini churros with chocolate and cajeta sauce ∙ Coconut tres leche with fresh strawberry’s ∙ Traditional flan ∙ Ice cream paleta

LIVE TACO STATION ∙ Achiote pork marinated tacos al pastor ∙ Chipotle rubbed rib eye ∙ Lime and cilantro marinated catch of the day ∙ Baja style crispy shrimp ∙ Ancho chili spiced chicken ∙ Octopus and fresh herbs ∙ Mushroom vegan al pastor ∙ Served with corn and flour tortillas TRADITIONAL GARNISHES ∙ Roasted red salsa, green raw salsa, habanero salsa and xnipec ∙ Sour cream, vegan chipotle mayonnaise, fresh panela cheese ∙ Shredded cabbage, sliced cucumber, sliced radish, chiles toreados ∙ Guacamole and pico de gallo ACCOMPANIMENTS ∙ Grilled corn on the cob ∙ Grilled asparagus ∙ Grilled baby carrots ∙ Chipotle scented black beans

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

APPETIZERS FAMILY STYLE PREMIUM BEACH BBQ $65.00 per person APPETIZERS ON THE TABLE ∙ Onion bread with chimichurri and herb butter ∙ Beef empanadas with green roasted salsa ∙ Shrimp aguachile with green apple, cilantro and olive oil ∙ Local tomato with cilantro pesto and ocal Dominican cheese ∙ Traditional Caesar salad with parmesan cheese and croutons ∙ Green mix lettuce, zucchini, asparagus, broccoli cucumber and lemon dressing ∙ Olive oil fusion rosemary, thyme and roasted garlic FROM THE CHEF GRILL ∙ Argentinean chorizo ∙ Dominican Chorizo (longaniza) ∙ Whole grilled chicken with fresh herbs and lime juice ∙ A las brasas catch of the day ∙ Prime flank steak ∙ Giant shrimp with fresh garlic and cilantro ∙ Baby back ribs HOT SIDES ∙ Grilled green onions ∙ Baked potatoes with sour cream and chives ∙ Grilled vegetables ∙ Corn on the cob DESSERTS ∙ Passion fruit and coconut tart ∙ Coconut flan ∙ Oreo cheesecake ∙ Chocolate mousse with fresh strawberrys Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

FAMILY STYLE CURATED BEACH BBQ OPTION 2 $80.00 per person

APPETIZERS ON THE TABLE ∙ Mix cheese dip with bread sticks ∙ Seafood ceviche with chipotle, olives and lemon confit ∙ Catch of the day ceviche with coconut milk, green apple and mint ∙ Roasted vegetables salad with fresh herbs and olive oil ∙ Local tomato mix salad with garlic dressing and goat cheese ∙ Traditional Caesar salad with parmesan cheese and croutons ∙ Green mix lettuce, zucchini, asparagus, broccoli, cucumber and lemon dressing ∙ Potato salad with bacon, roasted bell peppers and fresh herbs ∙ Red, green and habanero salsa FROM THE CHEF GRILL ∙ Argentinean chorizo ∙ Dominican Chorizo (longaniza) ∙ Whole grilled chicken with fresh herbs andlemon juice ∙ Grilled catch of the day with roasted garlic and lemon zest ∙ Salt crusted rib eye ∙ Giant shrimp with fresh garlic and cilantro ∙ Grilled lobster tail ∙ Baby back ribs ∙ Chimichurri HOT SIDES ∙ Grilled green onions ∙ Baked potatoes with sour cream and chives ∙ Grilled vegetables ∙ Asparagus with parmesan cheese ∙ Corn on the cob DESSERTS ∙ Passion fruit and coconut tart ∙ Lemon pie ∙ Three milk cake ∙ Cinnamon scented churros ∙ Chocolate mousse with fresh strawberry

S’MORES ∙ Marshmallows selection ∙ White chocolate & dark chocolate ∙ House made vanilla and chocolate graham crackers ∙ Cajeta and vanilla sauce $10.00 per person Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

PLATTER DINNER

Select from one of our options: 3 COURSE DINNER $45.00 4 COURSE DINNER $57.00 5 COURSE DINNER $69.00 CHILLED SOUPS ∙ Cucumber soup with yogurt, sundried tomato and bread crumble* ∙ Cauliflower soup with roasted pears, lemon grass and basil oil* HOT SOUPS ∙ Seafood soup, cilantro, lobster ginger dumpling and crispy garlic ∙ Butternut squash soup, truffe fusion, pumpkin seeds, cream and grill squash salad. ∙ Tortilla soup, avocado, chili guajillo, sour cream and panela cheese.

SALADS ∙ Roasted local beet salad, goat cheese, orange, grapefruit balsamic and hazelnut. ∙ Green salad with asparagus, broccoli, zucchini, cucumber, avocado, almonds and lemon vinaigrette* ∙ Seasonal roasted baby vegetable salad with feta cheese, pine nuts, olive pure and parsley* ∙ Watermelon, black olives, local cheese, almonds, preserved lemon and arugula* ∙ Endivia lettuce salad, manchego rocks, crispy onions, bacon and garlic dressing ∙ Pear salad in red wine, lettuce mix, nut palanqueta, creamy talaglio cheese and wine vinaigrette*

∙ Grilled octopus, mouse of green peas, chorizo, potato, herb oil squid ink. ∙ Lobster enchilada with sweet corn pure and black mole, sesame seeds and sour cream (+10) ∙ Seared foie grass, hibiscus, apple jelly, brioche and pistachio (+15) SEAFOOD ∙ Catch of the day Zemi style with cassava, black bean, avocado, rice and citric salad ∙ Roasted grouper with creamy polenta, local cheese, roasted onions and seasonal vegetables ∙ Blackened red snapper with lemon butter sauced, braised beets, pistachio and cucumber salad (+10) ∙ Herb-crusted roasted salmon, mustard, potatoes and saffron aioli ∙ Reef lobster tail, plantain, chorizo and bacon lentils, braised fennel and preserved lemon sauce (+15) ∙ Hawaiian teriyaki ahi tuna tataki, pickle red onion spheres, scallion’s mandarin orange, ponzu and dill oi

LAPPETIZERS ∙ Hamachi crudo, lime juice, ponzu, cilantro and avocado purée ∙ Tuna Tiradito, aji Amarillo, orange, avocado and chives ∙ Rib eye carpaccio, pecorino creamy cheese, meet jus escabeche, mustard caviar

For Tableside choice of up to two (2) entrées add 25% to the final price. *Vegetarian or Vegan option Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge. Menu selections are subject to change based on the season.

MEAT & POULTRY ∙ Tamarind braised short ribs, baked sweet potato, green beans salad and crispy onions. ∙ Herb-rubbed New York strip with herb butter, celery root purée, seasonal vegetables. ∙ Roasted pork loin, mango chipotle salad, spinach and pork jus ∙ Roasted Lamb loin, parsnip purée, organic baby carrots and parsley (+15) ∙ Short rib braised, plantain pure, mushroom sauce and glazed carrots ∙ Duck glaze in bittersweet oyster sauce, roast endive, bok choy and lunar white baby carrots ∙ Seasonal organic vegetable risotto with fresh herbs and lemon confit ∙ Seasonal mushrooms enchiladas with black mole and vegan sour cream SURF & TURF Enhance your entrée to a surf and turf with the following items: ∙ Jumbo Caribbean shrimp $15 ∙ Local lobster tail $22 ∙ Braised Angus short rib $12 ∙ Angus beef tenderloin $20 ∙ Angus New York steak $17

DESSERTS ∙ Piña colada, coconut cake, pineapple cream, tropical fruit and mint ∙ Opera cake ∙ Coconut cheesecake ∙ Cream brulee ∙ Apple crumble, thyme, pastry cream and piloncillo ice cream ∙ Chocolate cake, hazelnut, chocolate sauce and chocolate ice cream ∙ Tres leches cake, vanilla cream and seasonal strawberry ∙ Guava cheesecake, banana cream and chocolate ice cream

VEGAN & VEGETARIAN ∙ Rice noodles with sautéed tofu a pepper and curry sauce ∙ Crispy corn vegan ‘meat’ with asparagus and yellow mole ∙ Open-faced vegan ‘beef’ ravioli with glace vegetables, citrus and basil

For Tableside choice of up to two (2) entrées add 25% to the final price. *Vegetarian or Vegan option.

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

SORBET House made sorbet to complement your menu: ∙ Lime, salt and tequila ∙ Orange with sparkling wine ∙ Apple sorbet with vodka ∙ Passion fruit with Dominican Ron ∙ Lemon with champagne $8.00 per person PETIT FOURS ∙ Assortment of after dinner petit fours for the table. Mini baked items, chocolate truffles, jellies and macaroons $10.00 per person PLATED CHEESE COURSE Choose from a wide selection of European and local artisanal cheeses customized for your event. $12.00 per person S´MORES ∙ Marshmallows selection ∙ White chocolate & dark chocolate ∙ Vanilla and chocolate homemade graham crackers ∙ Cajeta and vanilla sauce $14.00 per person

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

KIDS

3 COURSE DINNER $35.00 QUESADILLAS ∙ Cheese ∙ Chicken ∙ Shrimp of beef SALADS ∙ Green salad with lemon vinaigrette and avocado ∙ Romaine lettuce salad with creamy dressing, parmesan cheese and croutons. ∙ Vegetables sticks with ranchero dressing ∙ Tomato and mozzarella salad with basil and olive oil.

GARNISH ∙ Dominican rice and beans ∙ French fries or sweet potato fries ∙ Grilled or steamed vegetables ∙ Potato or sweet potato pure ∙ Fresh fruit MAIN COURSE GRILL ∙ Chicken ∙ Flank Steak ∙ Shrimp ∙ Catch of the day CRISPY ∙ Fish Fingers ∙ Chicken fingers ∙ Beef Milanese ∙ Shrimp BURGER ∙ Chicken ∙ Beef ∙ Shrimp ∙ Catch of the day PASTA ∙ Mac & cheese ∙ Fettuccini Alfredo ∙ Spaghetti Bolognese ∙ Penne Burro Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge. Menu selections are subject to change based on the season.

DESSERT ∙ Ice cream ∙ Cookies ∙ Cheese cake ∙ Brownie QUESADILLAS ∙ Cheese ∙ Chicken ∙ Shrimp of beef CAKES Based on a three layers Cake with your choice of flavors and basic design GARNISH ∙ Dominican rice and beans ∙ French fries or sweet potato fries ∙ Grilled or steamed vegetables ∙ Potato or sweet potato pure ∙ Fresh fruit FLAVORS ∙ Chocolate ∙ Vanilla ∙ Coffee ∙ Carrot ∙ Red Velvet ∙ Lemon ∙ Coconut FRUIT FILLINGS ∙ Raspberry ∙ Strawberries ∙ Mix berries ∙ Mango ∙ Pineapple ∙ Seasonal fruit CREAM FILLINGS TEXTURES ∙ Chantilly ∙ Pastry cream ∙ Butter cream ∙ Ganache ∙ Crème cheese

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge. Menu selections are subject to change based on the season.

AFTER PARTY

THE BEST ∙ Selection of Grill Cheese sandwiches ∙ Turkey and cheddar in brioche, 4 cheeses in rustic bread, bacon and parmesan in multigrain, blue cheese and apple in white bread $22.00 per person

THE TAINO PARTY ∙ Beef, chicken and Pork Mofongo ∙ Traditional garnishes, garlic sauce Yuca chips $30.00 per person

THE POPULAR ∙ Fried chicken breast slider, beef sliders with guacamole, roasted tomato and goat cheese baguettes $28.00 per person

TACO PARTY ∙ Taco or sandwich of pulled pork with anatto or suckling pig with sour orange and species, red onion pickle, habanero sauce and avocado sauce $33.00 per person

THE MEXICAN ∙ Local cheese quesadillas, tinga chicken crispy tacos, chorizo and potato empanadas, guacamole, pico de gallo and Mexican salsas $30.00 per person

BBQ ZEMI MICHES PARTY ∙ BBQ pulled pork sliders, smoke brisket sandwich, pickles and honey mustard $37.00 per person

BAR AND WINES

OPEN BAR UNLIMITED DRINKS PER PERSON, PER HOUR

ZEMI MICHES INCLUSIVE • See the beverage breakdown details: First hour $.00 Second hour $.00 Third hour $30.00 Fourth hour $20.00 After four hours $15.00 PREMIUM • See the beverage breakdown details: First hour $40 Second hour $48.00 Third hour $65.00 Fourth hour $60.00 After four hours $58.00 With Premium Sparkling add extra $30.00 per person per hour CURATED • See the beverage breakdown details First hour $55.00 Second hour $65.00 Third hour $80.00 Fourth hour $75.00 After four hours $70.00

BEER & WINE BAR • Beer, white, red and rose wine, sparkling and water First hour $20.00 Second hour $25.00 Third hour $30.00 Fourth hour $35.00 After four hours $40.00 BEER BAR • Domestic and Imported beer and water First hour $30.00 Second hour $32.00 Third hour $34.00 Fourth hour $36.00 After four hours $38.00 PREMIUM SOFT DRINKS ∙ Sodas, Juices, Iced tea and water $15.00 per hour

Prices are per person in US dollars and are subject to 18% Tax and 10% Service charge.

Menu selections are subject to change based on the season.

PER DRINK ON COMSUPTION

ZEMI MICHES ∙ Cocktail $12.00 ∙ Wine $9.00 ∙ Beer $8.00 ∙ Bottled water Small $5.00 ∙ Cognac $12.00 ∙ Cordials $7.00 ∙ Spirits $7.00 ∙ Juices $6.00 ∙ Soft drinks $6.00 ∙ Bottle of wine $51.00 ∙ Bottle of Sparkling wine $60.00 ∙ Bottle of Champagne $70.00 ∙ Bottle of Champagne Rose $75.00 PREMIUM ∙ Cocktail $15.00 ∙ Wine $14.00 ∙ Beer $7.00 ∙ Bottled water Small $5.00 ∙ Cognac $20.00 ∙ Cordials $12.00 ∙ Spirits $12.00 ∙ Juices $6.00 ∙ Soft drinks $6.00 ∙ Bottle of wine $60.00 ∙ Bottle of Sparkling wine $75.00 ∙ Bottle of Champagne $120.00 ∙ Bottle of Champagne Rose $120.00 WINE & CHAMPAGNE CORK FEE $55.00

BEVERAGE BREAKDOWN Open Bar Zemi Miches All Inclusive I per person per hour National rum: Brugal Añejo | Barceló White | Brugal XV | Brugal Extra viejo | Malibú | Barceló Imperial | Brugal Leyenda Whisky: Lawsons | Dewar’s White Label | Johnnie Walker Red Label| Jameson | Ballantine’s | Chivas Regal 12 years Vodka: Absolut | Absolut Citron | Absolut mandarin| Eristoff Gin: Gordon’s | Leyros Tequila: Teremana blanco | Teremana reposado National draft beer: Canita Lager | Canita Light | Canita Amber Brandy & Cognac: Veterano | Torres 10 Licores: Martini bianco | Martini rosso | Martini Extra Dry | Campari Bitter | Aperol | Fernet branca | Oporto Fortuna | Jägermeister | Limoncello Cellini | Grappa La Bianca | Sambuca Romana | Kahlua | Lagrange Amaretto | Cointreau | Frangelico | Grand Marnier | Wines: Red: Cabernet Sauvignon, Astica White: Sauvignon Blanc, Astica Rosé: Calvet Rose D’ Anjou Sparkling: Essential Purpura - Brut Reserve PREMIUM BAR Open bar plus the following Premium brands Whisky: Jim Beam Bourbon | Johnnie Walker Black label | Chivas Regal Extra 12 | Macallan 12 | Makers Mark Vodka: Grey Goose | Tito´s Gin: Beefeater | Bulldog Cognac: Hennessey VS Brandy: Remy Martin Tequila: Jimador white | Jimador gold Mezcal: Montelobos Mezcal Espadín Licores: Drambuie | Licor 43 | Amaretto Di Sarono | B&B | Galiano plus

all liqueurs of open bar CURATED BAR + Open and Premium bar Rum: Brugal 1800 | Flor de caña 18 | Brugal doble reserva Whisky: Macallan 18 | Chivas 18 | Glenfiddich 18 | Buchannan´s 18 Vodka: Ketel One | Belvedere Gin: Tanqueray Ten | Bombay Sapphire Cognac: Hennessey V.S.O.P. Brandy: Remy Martin Tequila: Don Julio White | Don Julio Reposado Mezcal: Mezcal Verde Amaras Liquors: Martini bianco | Martini rosso | Martini Extra Dry | Campari Bitter | Aperol | Fernet branca | Oporto Fortuna | Jägermeister | Limoncello Cellini | Grappa La Bianca | Sambuca Romana | Kahlua | Lagrange Amaretto | Cointreau | Frangelico | Grand Marnier | Mamajuana Candela | Baileys | Drambuie | Liquor 43 | Amaretto Di Sarono | B&B | Galiano | Tía María | Graham´s Tawny 15 | Tío Pepe Wines: Red: Calvet Merlot Varietal White: Chardonnay Calvet Varietal Rosé: Calvet Rose D’ Anjou Sparkling: Essential Purpura - Brut Reserve

BAR AND WINES

+ Open and Premium bar

Beer: Presidente | Heineken | Corona | Coors Light Premium variety of soft drinks: Juices: | Petit | Goya | Sunkist Sodas: Coca Cola | Sprite | Ginger Ale | Dr Pepper | Crush Waters: Evian ó Aqua Panna (botella) | San Pellegrino Wines: Red: Borsao – Garnacha. White: Astica - Sauvignon Blanc. Rosé: Calvet Rose D’ Anjou.

Sparkling: Santero – Moscato

IMPORTANT THINGS TO KNOW .Taxes and Service Charge All organized food and beverage orders are subject to a 18% TAX and 10% service charge. The service charge is not distributed to employees but is retained by the hotel to cover discretionary and administrative costs of the event. Taxes and service charge are subject to change.

2. Expected Attendance and Final Guarantees: Twenty-one days prior to the first day of the Event will be known as the “Food and Beverage Cut-off Date”. No later than the Food and Beverage Cut-Off Date, the Group must submit the final agenda along with detailed daily room set specifications, final catered menu selections, and the anticipated attendance for all scheduled catered food functions. The Group may not make changes to the final menus within the twenty-one (21) day period preceding the Event.

If final guarantees are not received, the expected attendance numbers will be the basis for billing purposes.

The Group must inform the Resort of the final guaranteed number of attendees that will attend each of the catered food functions by contacting the Resort by email or phone no later than noon (local Resort time) fourteen (14) business days prior to the first day of the Event. Guarantees by text message cannot be accepted.

Final guarantees are to be within 5% of the expected attendance numbers or additional charges will apply. If a final guarantee is reduced by more than 10% of the expected attendance number, the hotel will add a supplemental charge. If a final guarantee is increased by more than 5% of the expected attendance, the hotel will add a supplemental charge to cover rush orders and over time equal to 15% of the menu price multiplied by the difference between the final guarantee and the expected attendance plus 5%.

Additionally, the contracted menu items may not be available for the additional guests added. You will be charged for the final guarantee, or number of guests served, whichever is greater. The Hotel will only prepare food based on the final guarantees and will not set rooms (noted as SET on the Banquet Event Orders) for more than 3% over the final guarantees.

3. Labor Charges Chefs for food stations: A $50.00 fee applies per chef for live cooking and carving stations, with one chef recommended per 30 guests. Food and beverage events with fewer than 30 guests for breakfast buffets or 20 guests for lunch buffets will incur a $150.00 additional labor fee. For live cooking or carving stations with fewer than 25 guests, a $100.00 labor fee applies. A $55.00 corkage fee is charged for wine and champagne brought in from outside. These charges are in addition to the 18% tax and 10% service charge that applies to menu prices. Within 72 hours of an event, labor charges will be applied for additional services requested or for extraordinary cleaning required due to the use of glitter, confetti, balloons, or similar items.

4. Pricing All menu prices and items are subject to availability and seasonality, and are subject to change until such time as Banquet Event Orders (BEOs) have been signed and returned. The menus presented are examples; products and final dishes will be confirmed during the contract and operational process.

5. Food and Beverage Policies: Due to licensing requirements and quality control issues, all food and beverages to be served on hotel property must be supplied and prepared by the hotel and may not be removed from the hotel property. Alternate menu selections (e.g., dietary requirements, religion-specific) will be deducted from the total guarantee. Should either the number of alternates or the designated entrée not be adequate, you will be asked to confirm in writing whether or not to incur the additional cost of preparing more entrées or alternates. Please note that consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

For special needs or dietary requirements not listed here, the Event Manager will provide a solution and pricing.

6. Audiovisual and Lighting: Zemi Miches All-Inclusive Resort, Curio Collection by Hilton has an on-site partnership with an inhouse audio-visual company. We offer equipment available on a rental basis (refer to operational manual).

7. Displays, Entertainment: Decorations and All displays, exhibits, decorations, equipment, and musicians/entertainers must enter the hotel via the loading dock. Delivery times must be coordinated with the hotel in advance. Special ingress and egress, insurance, and security requirements may apply in the case of events with decor, sets, special lighting, or special sound; consult with your event manager prior to finalizing such arrangements. Nothing may be attached to the walls or ceilings. A walk-through is to be arranged with a designated person and a hotel presentative after dismantling. You are responsible for obtaining all applicable fire marshal approvals or permits required for your event. You are also responsible for obtaining all required ASCAP or BMI licenses for entertainment or music performances at your event.

For external products, a service charge will apply. Please consult our team for the applicable fee, which will depend on the products you wish to bring and any specific require ments that need to be addressed.

8. Security: The hotel does not provide security in the meeting and event space, and all personal property left in the meeting or event space is at the sole risk of the owner. You agree to advise your attendees and guests that they are responsible for the safekeeping of their personal property.

You may relect to retain security personnel to safeguard personal property in the meeting and event space, and/or the hotel reserves the right, based on its reasonable judgment, to require you to retain security personnel in order to safeguard guests or property in the hotel. Any security personel retained by you must be at your own expense and from a licensed security company that meets the standards.