Sls brickell banquet menu 4 24 17

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S P E C IA L E VENTS & CATERING M ENUS

slshotels.com/brickell • 305-239-1350 • SLSBrickellEvents@sbe.com

TABLE OF CONTENTS Breakfast Buffet

3

Breakfast Enhancements

4

Coffee Breaks

5

Brickell Brunch

6

Brunch Enhancements & Carving Stations

7

Buffet Lunch

8

Lunch Like Jose & Grab and Go

9

Plated Lunch

10

Cocktail Reception

11

Cocktail Reception Stations

12-13

Dinner Buffet

14

Seated Dinner

15

Beverage Packages

16

General Catering Information

17-18

breakfast buffet All prices based on per person Menus based off a 10 person minimum - $75 Flat Fee Charge for less than 10 people All breakfast buffets include freshly brewed regular coffee, decaffeinated coffee, and a selection of teas Standard Milks: whole, skim, half & half, soy – almond milk available upon request

BASIC CONTINENTAL

27

CLASSIC CONTINENTAL

30

CHEF’S SELECTION OF SLICED FRUIT

CHEF’S SELECTION OF SLICED FRUIT

SELECTION OF FRESH MUFFINS, BUTTER CROISSANTS & DANISHES served with honey, organic butter and fruit preserves

SELECTION OF FRESH MUFFINS, BUTTER CROISSANTS & DANISHES served with honey, organic butter and fruit preserves

ORGANIC CEREALS with 2%, non-fat milk & soy milk

ORGANIC CEREALS with 2%, non-fat milk & soy milk

FRESHLY SQUEEZED ORANGE AND GRAPEFRUIT JUICES

GREEK YOGURT PARFAIT SLS house made granola

CHEF’S SELECTION OF AGUAS FRESCAS

FRESHLY SQUEEZED ORANGE AND GRAPEFRUIT JUICES

BRICKELL BREAKFAST

42

CHEF’S SELECTION OF SLICED FRUIT SELECTION OF FRESH MUFFINS, BUTTER CROISSANTS & DANISHES served with honey, organic butter and fruit preserves ORGANIC CEREALS with 2%, non-fat milk & soy milk GREEK YOGURT PARFAIT SLS house made granola PAN CON TOMATE toasted bread with crushed seasoned tomatoes ORGANIC FARM FRESH SCRAMBLED EGGS CHOICE OF CHICKEN SAUSAGE, PORK SAUSAGE, OR CRISPY BACON FRESHLY SQUEEZED ORANGE AND GRAPEFRUIT JUICES

3

breakfast enhancements All prices based on per person

COLD ENHANCEMENTS

WARM ENHANCEMENTS

SEASONAL FARM FRESH BERRIES 5

HOMEMADE SPANISH BUTIFARRA PORK SAUSAGE 5

CHEF’S SELECTION OF SLICED FRUIT 12 WHOLE SEASONAL FRUIT 5

IRISH CUT OATMEAL 5 served with raisins and brown sugar

ORGANIC CEREALS 5 with 2%, non-fat milk & soy milk

ORGANIC FARM FRESH SCRAMBLED EGGS 5

GREEK YOGURT PARFAIT 5 SLS house made granola

CHICKEN APPLE SAUSAGE 5

SMOKED SALMON 12 with cream cheese, capers, red onions, chives, sliced tomatoes and assorted bagels CHEF’S SELECTION OF AGUAS FRESCAS 5 selection of 2 flavors per person ASSORTED MINI BAGELS 36 per dozen with cream cheese and organic butter MINI CROSIANTINI 8 pressed croissant sandwich, scrambled eggs, smoked salmon, herbed cream cheese

APPLEWOOD SMOKED BACON 5 PAN CON TOMATE Y JAMÓN SERRANO 5 CROQUETAS DE POLLO 72 per dozen OLIVE OIL PANCAKES 5 with honey and maple syrup *OMELET STATION 16 whole egg or egg whites with tomatoes, onions, peppers, mushrooms, jamon, chopped bacon, cheddar and swiss cheeses *requires a chef fee of 125 per hour

4

coffee breaks All prices based on per person All breaks are based on 30 minutes of continuous service and 10 person minimum All coffee breaks include freshly brewed regular coffee, decaffeinated coffee, and a selection of teas Standard Milks: whole, skim, half & half, soy – almond milk available upon request

SWEET

SPAIN

20

SELECTION OF SIGNATURE COOKIES DEVIL’S FOOD CUPCAKE KEY LIME PIE JOSE’S WAY

30

DOMESTIC AND IMPORTED CHEESES, SPANISH CURED MEATS, MARCONA ALMONDS AND DRIED APRICOTS PAN CON TOMATE toasted bread with crushed seasoned tomatoes

ENERGY BREAK

19

ENERGY BARS, GRANOLA BARS, FRESH BERRIES ASSORTED INDIVIDUAL YOGURT PARFAITS

MEDITERRANEAN

15

BABY CARROTS, CELERY, JICAMA AND CUCUMBER STICKS AND CHERRY TOMATOES with home made ranch and green goddess dips

28

SELECTION OF MARINATED OLIVES in extra virgin olive oil HUMMUS chick pea puree with tahini and lemon juice TZATZIKI cucumbers with garlic yogurt, fresh dill and mint BABA GHANOUSH roasted eggplant with tahini HTIPITI roasted bell peppers, red onions, feta cheese, fresh thyme, extra virgin olive oil, pita chips

MEXICO

MIAMI

25

GUACAMOLE AND SALSA CHIPOTLE served with fresh tortilla chips

BEVERAGES ON CONSUMPTION COFFEE 12 serves 4 - for groups of 10 or less COFFEE 70 per gallon regular, decaf ASSORTED TEAS 70 per gallon serves 4 cups BOTTLED WATER 11 700 ml bottle COLD-PRESSED JUICE 14 per bottle soft drinks $6.50 each redbull / redbull sugarfree $8.00 each

TRIO OF SALSAS tomatillo, ranchera and chipotle

5

brickell brunch Menu is priced per person and based on a 20 person minimum 64

SEASONAL SLICED FRUIT FRESH MUFFINS, BUTTER CROISSANTS AND DANISH served with honey, organic butter and fruit preserves SPANISH GAZPACHO SOUP TRADITIONAL CAESAR SALAD

with parmigiano reggiano and air bread pillow RED SNAPPER

with roasted vegetable stew SLOW ROASTED CHICKEN

with sundried tomato pesto and arugula PAPAS CANARIAS

with mojo dipping sauces SMOKED SALMON

with cream cheese, capers, chopped red onions, chives, sliced tomatoes and assorted mini bagels ESCALIVADA CATALANA

roasted red peppers, sweet onions and eggplant with sherry dressing APPLEWOOD SMOKED BACON OLIVE OIL PANCAKES

with honey and maple syrup KEY LIME PIE JOSÉ’S WAY FRESHLY SQUEEZED ORANGE AND GRAPEFRUIT JUICES

6

brickell brunch enhancements BRUNCH ENHANCEMENTS

*CARVING STATIONS

*OMELET STATION 16 whole egg or egg whites with tomatoes, onions, peppers, mushrooms, jamón serrano, chopped bacon, cheddar and swiss cheeses

ROASTED RIB EYE 24 served with rosemary jus, whole grain mustard, creamy horseradish cream and house made rolls (minimum 30 guests)

*BENEDICT STATION 24 served with slow cooked egg and hollandaise over toast. choose of three options: crab cake, pork belly, smoked salmon, tomato, avocado

ROASTED TURKEY BREAST 20 served with au jus, smoked pimenton, honey mustard, cranberry-orange relish and cornbread (minimum 20 guests)

DOMESTIC AND IMPORTED CHEESES, SPANISH CURED MEATS, MARCONA ALMONDS AND DRIED APRICOTS 30 BEET SALAD CITRUS YOGURT AND WALNUTS 8 GREEK YOGURT PANNA COTTA 8 BANANA CREAM PIE 8

GRILLED HANGER STEAK 22 served with port jus, piquillo pepper confit and house made rolls (minimum 20 guests) ROASTED SCOTTISH SALMON 21 herb and citrus seasoning and sautéed fennel (minimum 20 guests) IBERICO JAMON 60 hand carved Paleta Ibérico Jamón with pan con tomate (minimum 20 guests) *All carving stations requires a chef fee of 125

BOTTOMLESS MIMOSA’S $16 per person for the first hour $12 each additional hour

7

lunch buffet Menus priced per person and based on 60 minutes of continuous service and 10 person minimum All lunch buffets include freshly brewed regular coffee, decaffeinated coffee, and a selection of teas Standard Milks: whole, skim, half & half, soy – almond milk available upon request

DELI DELIGHT

45

SLS BRICKELL

50

SPANISH POTATO SALAD served with piquillo pepper confit

ASSORTMENT OF ARTISAN BREADS and organic butter

COUS COUS with vegetables, lemon vinaigrette and fresh herbs

ONION SOUP with manchego cheese and croutons

CAESAR SALAD with romaine hearts, grated cheese and brioche croutons HOUSE ROASTED AND SLICED MEATS IMPORTED AND DOMESTIC SLICED CHEESES SELECTION OF ARTISAN BREADS ASSORTED SANDWICH TOPPINGS and home made dressings CHEF’S SELECTION OF SWEETS & TARTS

ARUGULA SALAD floridian citrus, endive, goat cheese, marcona almond, orange vinaigrette TOMATO AND WATERMELON SALAD pistachios, feta cheese and sherry dressing CHIMICHURRI CHURRASCO marbled potatoes, broccoli rabe PISTO with grilled tofu and fried egg SPANISH FLAN KEY LIME PIE JOSÉ’S WAY

8

lunch buffet All prices based on per person

LUNCH LIKE JOSE!

48

GAZPACHO PATRICIA extra virgin olive oil ENSALADA RUSA spanish potato salad with carrots, piquillo peppers, peas and mayonnaise ENSALADA VERDE seasonal greens with sherry dressing “JLT” jamón serrano, lettuce, tomato, manchego cheese and mayonnaise on fresh brioche SELECTION OF FLAUTAS fresh tomato, extra virgin olive oil, manchego cheese, José’s tuna salad, jamón serrano

GRAB AND GO LUNCH

34

includes one salad, one sandwich, a piece of whole fruit, chips and (2) freshly baked cookies. plastic cutlery, napkins, and appropriate condiments are included.

SALADS select 1

SPANISH POTATO SALAD with carrots, piquillo peppers, peas and mayonnaise PASTA SALAD elbow macaroni served with homemade pesto, baby heirloom tomatoes, pine nuts, grilled asparagus and shaved parmesan

JOSÉ’S OLIVE OIL POTATO CHIPS AND HOUSE MADE VEGETABLE CHIPS

MIXED GREEN SALAD baby lettuce salad, radish, candied pecans, strawberries and goat cheese served with raspberry vinaigrette

SPANISH FLAN

SANDWICHES select 1

SPANISH TUNA SALAD SANDWICH José’s tuna salad with sliced egg and piparra pepper AVOCADO SANDWICH grilled onion, tomato, queso fresco and jalapeno MANCHEGO AND SERRANO HAM spanish serrano ham, manchego cheese, herb seasoned grated tomatoes on baguette bread GRILLED VEGGIE WRAP grilled vegetables with pesto spread in a whole wheat tortilla GRILLED CHICKEN BREAST marinated and grilled chicken breast, baby romaine lettuce, red peppers, red onions and garlic aioli on sourdough roll

9

plated lunch All prices based on per person All hot plated lunches are served with artisan breads and organic butter, freshly brewed regular and decaf coffee, and a selection of teas. Lunch menus are based on three courses served continuously.

Add a second starter for 15 Add a seafood cocktail or oyster selection appetizer for 18

STARTERS

ENTREES

GAZPACHO PATRICIA extra virgin olive oil

SLOW ROASTED CHICKEN 46 with sundried tomato pesto and arugula

ONION SOUP with manchego cheese and croutons

CHIMICHURRI CHURRASCO 52 marbled potatoes, broccoli rabe

POTATO LEEK SOUP

SALMON VERACRUZANA 48 with tomato, onion, olive and capers

SEASONAL SOUP SELECTION CAESAR SALAD romaine lettuce, anchovies, parmesan cheese, croutons TOMATO AND WATERMELON SALAD pistachios, feta cheese and sherry dressing APPLE FENNEL SALAD with manchego cheese and sherry dressing TOMATO BOCCONCINI SALAD rustic bread with home made pesto and petite basil APPLE FENNEL SALAD with manchego cheese and sherry dressing

RED SNAPPER 49 with roasted vegetable stew CAULIFLOWER STEAK 42 with couscous, raisins, pinenuts and arugula

DESSERTS GREEK YOGURT PANNA COTTA with apricot KEY LIME PIE JOSÉ’S WAY BANANA CREAM PIE FRUIT BOWL SPANISH FLAN with catalan foam SLS LAYERED CHOCOLATE MOUSSE

10

cocktail reception All canapés are priced per piece

COLD CANAPES

7 per piece

JUST SHRIMP COCKTAIL ‘YEAH RIGHT’ steamed shrimp with cocktail sauce WATERMELON AND TOMATO SKEWERS watermelon cubes with cherry tomato and sherry dressing OLIVES FERRAN ADRIA liquid olives served in a spoon CAUSA CALIFORNIA ROLL potato causa, jumbo lump crab, spicy mayonaisse, avocado and tobiko CRAB COCKTAIL cocktail sauce MELON WITH JAMÓN SERRANO shaved serano ham with thin sliced melon and sherry dressing AJO BLANCO chilled almond soup served in a shot glass CONO LA SERENA Y MEMBRILLO cone filled with la serena cheese and quince paste, with toasted walnut TZATZIKI ENDIVE greek cucumber yogurt sauce on endive leaves add lobster 4 shrimp 3 trout roe 2

HOT CANAPES

7 per piece

CONCH FRITTERS liquid center CARROT APRICOT FRITTER turkish apricot fritters with pistachio sauce PATATAS BRAVAS potatoes served with brava sauce and alioli MINI BEEF SLIDERS lettuce, tomato and garlic mayonnaise CROQUETAS DE POLLO chicken and béchamel fritter CHICKEN AND TOMATO SKEWER marinated chicken and roasted cherry tomato with toum GAMBAS AL AJILLO the very, very famous tapa of shrimp sautéed with garlic, served on a spoon BUNUELOS DE BACALAO fried cod and potato fritters with honey alioli BONELESS CHICKEN WING green olive puree ADANA KABOB ground lamb with grilled tomato and harissa

CANAPES ENHANCEMENTS

10 per piece

CROQUETAS rabo de toro (oxtail), Jamón Ibérico, bacalao (codfish) STEAM BUN tartar sauce and micro cilantro CRAB CAKE SLIDER tartar sauce and micro cilantro SUI MAI traditional pork and shrimp steamed dumplings 11

cocktail reception stations All prices based on per person

*AIRBREAD SANDWICHES

32

MEXICO

30

RUSS AND DAUGHTERS smoked salmon with crème fraiche espuma

TRIO OF SALSAS tomatillo, ranchera and chipotle

HILLY CHEESESTEAK mushrooms with cheddar espuma

HOUSE-MADE GUACAMOLE and tortilla chips

PHILLY CHEESESTEAK wagyu beef, caramelized onion, cheese

GASPACHO ESTILLO MORELIA fresh diced fruits, jicama, queso fresco, chili pequin and fresh orange juice

*Mimimum of 3 uniformed chef’s 125 each*

*CONE STATION

SPAIN

30

SELECTION OF SPANISH CHEESES SPANISH CURED MEATS, MARCONA ALMONDS AND DRIED APRICOTS

SALMON ROE with dill cream cheese PADDLE FISH with cauliflower crème fraîche

PAN CON TOMATE toasted bread with crushed seasoned tomatoes *add hand carved jamón Serrano 30 per person

AVOCADO with tomato hearts

*add hand carved jamón Iberíco 60 per person

SPICY TUNA CONE topped with tobiko *Mimimum of 1 uniformed chef 125 each*

*CEVICHE STATION

30

28

TUNA COCONUT SHRIMP AND CILANTRO CEVICHE CLASICO

*Mimimum of 1 uniformed chef 125 each*

*add hand carved jamón Iberíco de Bellota 90 per person

*RAW BAR

45

STONE CRAB CLAWS with dijónnaise (seasonal) KING CRAB LEGS OYSTERS ON THE HALF SHELL with selection of vinegars JUMBO SHRIMP with cocktail sauce

12

cocktail reception stations continued All prices based on per person

*PAELLA STATION

*CARVING STATIONS

32

romesco and alioli sauces, petite greens and sherry dressing. select 2

ROASTED RIB EYE 24 served with rosemary jus, whole grain mustard, creamy horseradish and house made rolls (minimum 30 guests)

ARROZ A BANDA with large head-on shrimp

ROASTED TURKEY BREAST 20 served with au jus, smoked pimenton, honey mustard, cranberry-orange relish and cornbread (minimum 20 guests)

MARKET VEGETABLE seasonal selection CHICKEN AND BABY VEGETABLES CHICKEN AND MUSHROOMS ENHANCEMENT: LOBSTER

ROASTED SCOTTISH SALMON 21 herb and citrus seasoning and sautéed fennel (minimum 20 guests)

12 additional per person

*Mimimum of 1 uniformed chef 125 each*

SALAD STATION

GRILLED HANGER STEAK 22 served with port jus, piquillo pepper confit and house made rolls (minimum 20 guests)

14 select 2: pesto pasta, spanish potato, cous cous vegetable, catalan roasted vegetable, fatoush greek vegetable

IBERICO JAMON 60 hand carved Paleta Ibérico Jamón with pan con tomate (minimum 20 guests) *All carving stations requires a chef fee of 125

TRAY PASSED DESSERTS TARTS 50 per dozen key lime pie, dark chocolate, milk chocolate peanut caramel, lemon meringue, dulce pecan, yuzu raspberry CUPCAKES 8 each devil’s food cake COOKIES SELECTION 48 per dozen chocolate chip, chocolate walnut, oatmeal FLAN 8.50 each served in egg shell ASSORTED PETIT FOURS 72 per dozen Macarons, marshmallows, financier

13

dinner buffet All prices based on per person 105 All dinner buffets include an assortment of artisan breads and organic butter and freshly brewed regular coffee, decaffeinated coffee and a selection of teas Based on 90 minutes of continuous service

SOUP AND SALADS

ENTREES

GAZPACHO PATRICIA extra virgin olive oil

GROUPER with roasted cherry tomatoes, capers, olives, lemon and fresh herbs

select 3

BABY LEEKS AND YUKON GOLD POTATO SOUP ONION SOUP with manchego cheese and croutons TOMATO AND WATERMELON SALAD pistachios, feta cheese and sherry dressing CAESAR SALAD romaine lettuce, anchovies, parmesan cheese and croutons FLORIDA CITRUS SALAD with frisse, belgium endives, almond, manchego cheese, fragrant herbs and citrus vinaigrette TEAR DROP TOMATOES mozzarella bocconcini, rustic bread crostini, finished with petit sweet basil ROASTED TRI-COLOR BEET SALAD blue cheese, citrus, tiny greens, candied walnuts and sherry dressing

DESSERTS select 2

GREEK YOGURT PANNA COTTA with apricot

select 3

ROASTED SALMON with cauliflower puree, cous cous, raisins, toasted pine nuts, pomegranate reduction HERB-RUBBED CHICKEN BREAST with sun-dried tomato tapenade pearl onions and chicken jus GRILLED HANGER STEAK served with port jus, piquillo pepper confit ROASTED CAULIFLOWER STEAK with raisins, pine nuts and arugula VEGETABLE PISTO & LINGUINI PASTA

SIDES select 2

wrinkled potatoes with mojo verde broccolini with garlic and olive oil olive oil mashed potatoes couscous with vegetables, lemon vinaigrette and fresh herbs grilled asparagus with romesco sauce

KEY LIME PIE JOSÉ’S WAY

olive oil roasted fingerling potatoes with micro herbs

BANANA CREAM PIE

pisto manchego, traditional spanish

SPANISH FLAN

vegetable stew

SLS DARK CHOCOLATE MOUSSE

fire roasted vegetables

SLICED FRUIT

14

seated dinner All prices based on per person 95 Tableside choice of additional 15 per person All plated dinners include an assortment of artisan breads and organic butter and freshly brewed regular coffee, decaffeinated coffee and a selection of teas Dinner menus are based on four courses with a choice of soup, salad, entree and dessert.

SOUPS

ENTREES

JOSÉ’S CLASSIC SPANISH MUSHROOM SOUP with idiazabal cheese

HALIBUT VERACRUZANA with tomato, onion, olive and capers

POTATO LEEK SOUP

ROASTED SALMON with cauliflower pine nuts and raisins

SALADS

GRILLED COFFEE-RUBBED HANGER STEAK with piquillo peppers and olive oil mashed potatoes

APPLE FENNEL SALAD with manchego cheese and sherry dressing ROASTED TRI-COLOR BEET SALAD with citrus yogurt and walnuts TOMATO WATERMELON SALAD with goat cheese CAESAR SALAD with parmesan and croutons

DESSERTS GREEK YOGURT PANNA COTTA with apricot KEY LIME PIE JOSÉ’S WAY BANANA CREAM PIE FRESH FRUIT ON ICE SPANISH FLAN with catalan foam

BBQ BRAISED SHORT RIBS with hoppin John (or coleslaw, seasonal) ROASTED CHICKEN BREAST with sundried tomato pesto sauce, arugula and idiazabal cheese SLOW ROASTED CHICKEN with traditional spanish vegetable stew and fingerling potatoes ROASTED CAULIFLOWER STEAK with raisins, pine nuts and arugula

ENTREE ENHANCEMENTS BEEF TENDERLOIN 105 with la serena potato puree and asparagus BRAISED LAMB 100 with turnip puree and red wine sauce

CHOCOLATE LAYERED MOUSSE

15

beverage packages PREMIUM

HOUSE

VODKA Tito’s, Grey Goose

VODKA Absolut, New Amsterdam Vodka

GIN Beefeater, Bombay Sapphire, Tanqueray

GIN Beefeater, New Amsterdam Gin

TEQUILA Patron Silver

TEQUILA El Jimador

SCOTCH/WHISKEY Johnny Walker Black, Jameson

SCOTCH/WHISKEY Johnny Walker Black, Grant’s Scotch

BOURBON Jack Daniels, Makers Mark

BOURBON Jack Daniels, Old Forester 86 Bourbon

RUM Bacardi, Mount Gay Eclipse,

RUM Monkey Spice Rum, Flor de Cana 4yr White Rum

RED WINE Sommelier Selection

HOUSE RED WINE Sommelier Selection

WHITE WINE Sommelier Selection

HOUSE WHITE WINE Sommelier Selection

IMPORTED AND DOMESTIC BEERS

IMPORTED AND DOMESTIC BEERS

33 first hour, 15 each additional hour per guest

30 first hour, 12 each additional hour per guest

BEER & WINE IMPORTED AND DOMESTIC BEERS

BEVERAGES ON CONSUMPTION Sodas 6.50 each

HOUSE RED WINE Sommelier Selection

Mineral Waters 11 each

HOUSE WHITE WINE Sommelier Selection

Freshly brewed coffee, decaffeinated & assorted teas 70 per gallon

Juices 7 each

18 first hour, 9 each additional hour per guest

16

general catering information NON-REFUNDABLE DEPOSITS/PREPAYMENT (EVENTS OR SOCIAL FUNCTIONS ONLY) An initial non-refundable deposit of 50% will be required to hold the special event space, and due as stipulated in the Letter of Agreement. Credit cards, checks and wire transfers are accepted as deposits but a credit card will be required to keep on file regardless what form of payment is being used. All deposits will be applied to the Client’s final bill. The remainder of the balance will be due ten (10) business days prior to the day of the event.

FOOD & BEVERAGE MINIMUM GUARANTEE There should be 0% attrition for all Food and Beverage once the contract and financials have been agreed upon. The contracted number of attendees should be the minimum guest count.

Contracted guest count and F&B pricing is the minimum. No reductions to the minimum or guest count can be made. Increases and final guest counts need to be supplied three business days (72 hours) prior to the event start time.

SERVICE CHARGE AND TAX A 15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A- 1.011 the service charge is taxable at a current rate of 7%. This rate is subject to change. Note that food and beverage prices are subject to change without notice.

In the event that your organization is tax exempt, we are required by law to have a copy of your Florida State Tax Exemption certificate on file prior to the event.

LABOR CHARGES Staffing ratio is one (1) banquet server per every fifteen (15) guests for plated meal functions, and one (1) banquet server for every thirty (30) guests for buffet meal functions. Additional labor fees are as follows: Additional servers at $125 each for three hours, $25 for each hour thereafter. Charge is subject to 7% tax.

For every fifty (50) guests, one (1) bartender is required and will be charged at $125 for the first three hours, and $25 for each hour thereafter. Charge is subject to 7% tax.

For groups fewer than fifteen (15) guests, an additional service charge for staff will apply: $150 full day, $75 half day. Charge is subject to 7% tax.

Chefs and carvers are required for some menu items and are charged at $125 per chef based on 2 hours maximum of food service. Charge is subject to 7% tax.

For functions over fifty (50) guests, restroom attendants are required and a charge of $125 will apply. Charge is subject to 7% tax.

17

general catering information continued SECURITY The hotel may require security officers be provided at the client’s expense. Security fees available upon request, subject to current rate of 7% tax, (subject to change).

DÉCOR Available upon request.

AUDIO VISUAL Available upon request. AVER Productions is our in-house AV Company. Please contact your Special Event Manager for AV pricing.

SIGNS AND DISPLAYS No signs, banners or displays shall be erected or displayed in any part of the hotel without the approval of the Special Events office. The hotel will not permit the affixing of anything to the walls, floors, windows, or ceilings throughout the property. No signage to be setup in any public spaces of the property.

SHIPMENTS Shipments may be delivered to the hotel a maximum of three 3 business days prior to the date of the function. Approval is required when packages, boxes and/or equipment exceed 20 pounds. Should shipment exceed five (5) boxes at 20 pounds each, additional charges will apply.

All shipments must be coordinated for pickup within 24 hours of the last meeting or event ending.

All shipping labels and payment to be taken care of by the client.

VALET PARKING Available daytime and overnight valet parking.

PRICING: 0-4 Hours: $12 Per Vehicle 4 hours+: $24 Per Vehicle Overnight Parking: $40 Per Vehicle

PRESS Audio or video recording, still photography and internet broadcasting are strictly prohibited without express permission from Company’s Events/Marketing Department.

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