Banquet Menu

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B A NQ U E T MEN U

BRE AK | LUN CH | DINNER BRE A K FAS T FAST | LUNCH | DINNER

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BAN Q U ET MEN U

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M A IN & SK Y C AT E RIN G A ND SPE C I A L E V E NT P OL ICIES GENERAL INFORMATION The banquet menus included here are for general reference.

Our talented, creative chefs can provide an almost unlimited array of options. The Event Services staff will be happy to propose customized menus to meet your specific needs. Prices are subject to change. Your Event Manager will confirm menu prices, which will be detailed on the Banquet Event Order (BEO).

GUARANTEE The BEO must be signed 14 days prior to the event. The guaranteed number of attendees for each catered function is required at least seven days prior to the function. You will be charged for the guaranteed guest count or the actual guest attendance, whichever is greater. If we are not advised of a guaranteed count, the tentative number of guests will become the guaranteed count.

BUFFETS To ensure that your guests have plenty of food, and no one goes wanting, we order and prepare 3% to 5% above the guaranteed guest count. You will provide payment for the specified guarantee or the actual number of guests, whichever is greater, and no more.

FOOD AND BEVERAGE All onsite food and beverage arrangements will be made through the hotel. Only food and beverage purchased through the hotel may be served on hotel property. Food and beverage items are subject to change due to availability. Please contact the Event Services Manager for a current price list and beverage list.

WEATHER CALL In order to ensure a successful event, Main & SKY will reconfirm the weather for your evening event by 2 p.m. that day. Due to our fluctuating weather, if the weather report predicts probability of rain, cold weather, or wind gusts, your outdoor function will be relocated to your inside backup area. For breakfast events, the weather call will be made the evening prior. For lunch events, the weather call will be made at 7 a.m. A client requested delay resulting in a double set-up will be assessed a service charge of $10 per guaranteed guest.

RESPONSIBLE ALCOHOL SERVICE During your catered event, we are accepting the responsibility of safe service to your guests, Your cooperation and understanding of the policies and the laws of the State of Utah listed below will ensure that you and your guests will enjoy this special occasion.

UTAH STATE LAWS: 1) In a licensed establishment, law prohibits the sale and/or delivery of alcohol to a minor. No one can purchase alcohol for a minor including parent, spouse or legal guardian.

2) Serving alcohol to an intoxicated person is against the law, even if that person is not driving. Non-alcoholic beverages will be offered to any such guest.

MAIN & SKY POLICIES: 1) Any guest that looks 30 years and younger may be asked to produce proper identification when ordering or consuming an alcoholic beverage.

2) Only a valid driver’s license will be accepted as proper form of identification. All other forms of identification must be checked with management. Back-up identification may be requested.

3) No drinks containing more than three liquors will be served.

BRE AK FAST | LUN CH | DINNER

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M A IN & SK Y C AT E RIN G A ND SPE C I A L E V E NT P OL ICIES CREDIT CARD UPFRONT A nonrefundable deposit of 50% of estimated total cost will be charged upon return of a signed contract. Space will not be held or confirmed until contract is signed and deposit is charged.

Final balance of estimated total cost will be due 7 business days prior to the event (June 29,2017). Any subsequent charges will be settled by credit card at the conclusion of the function and an initial charge will be made to the credit card the night of the event.

The Sales Department reserves the right to conduct a final review of the bill to ensure the accuracy of the bill in relation to the signed contract. In the event of an error in the initial bill in favor of the client, a check for amount due will promptly be mailed to the address on file. In the event that an error is found in favor of the restaurant, that amount will be charged promptly after the event to the credit card on file.

SUBCONTRACTORS’ POLICY AGREEMENT The client agrees to have any subcontracted companies (theme companies, decorators, production companies, audio/visual, etc.) abide by all hotel policies, regulations and provide proof of insurance. It is understood that the premises will be left in a neat and orderly condition, free of debris or display refuse, no later than the completion date and time of the event. Based on time and labor, the client will incur additional charges for the removal of materials by the hotel staff at the close of any event. The client agrees to be held responsible for any damage caused by subcontractors and will be charged according to damages.

BAN Q U ET MEN U

MUSIC AND ENTERTAINMENT Main & SKY will be pleased to provide contact names and phone numbers for recommended music and/or entertainment for any function. A copy of the signed contract between the guest and the entertaining party should be provided to the Event Services Manager in advance of the function. Should the sound level create disturbances within the hotel to other guests or exceed the 11 p.m. city noise ordinance, Main & SKY reserves the right to request the guest and/or entertainers to lessen the volume and, if necessary, to shut the event down.

MISCELLANEOUS ADDITIONAL CHARGES Floral Arrangements (ask for pricing) Dinner & Cocktail Linens (ask for pricing)

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AUDIO/VISUAL Screens 8' Tripod Screen $50 7.5' x 10' Fast Fold Screen (front or rear rabric) with dress kid, cart and power $150

STANDARD STAFFING PACKAGES (INCLUDES FRONT OF HOUSE AND BACK OF HOUSE) Chef Attendant $100 per chef, per hour

Microphones and Mixers Podium or handheld microphone $35 4-Channel Mixer $35

■Plated dinners: 3 servers, 1 busser and 1 manager for every 50

Sound and Entertainment Systems Bose Sound System $200 Polycom Speaker Phone (20 people) $75 Video Monitors, Projection and TVs 70" Flat Screen with AV Cart $400 LCD Video Projection Package (projector, 34" cart with skirt, 8' tripod screen) $300

Our standard server to guest ratios are as follows:

guests.

■Passed dinners: 2 servers, 1 busser and 1 manager for every 50 guests ■Buffet dinners: 2 attendants and 1 manager for every 50 guests If you would like a different server to guest ratio, please contact us for more details and pricing.

Wedding Package Ceremony Package (2 JBL speakers, 2 wireless mics, 1 cordere mic for reader, 1 mizer AV Tech for 2 hours) $350 Presentation Aids Flipchart (pad and easel with 2 markers) $35 For any additional audio or visual needs, please contact Wasatch Audio/Visual.

BRE AK FAST | LUN CH | DINNER

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E V ENT SPACE PRI C IN G WINTER SEASON (NON- SUNDANCE) (DECEMBER 1 - MARCH 31) Horizon ■8 a.m. - 5 p.m. $5,000 ■5 p.m. - 11 p.m. $8,000 Wasatch Room ■8 a.m. - 5 p.m. $4,000 ■5 p.m. - 11 p.m. $6,000 Coal & Lumber Buyout ■Monday - Thursday $15,000/per day ■Friday - Sunday $20,000/per day Tavern Buyout ■Monday - Thursday $5,000/per day ■Friday - Sunday $8,000/per day SHOLDER SEASON (APRIL 1 - MAY 31, OCTOBER 16 - NOVEMBER 31) Horizon ■8 a.m. - 5 p.m. $3250 ■5 p.m. - 11 p.m. $5200 Wasatch Room ■8 a.m. - 5 p.m. $2,600 ■5 p.m. - 11 p.m. $3,000 Coal & Lumber Buyout ■Monday - Thursday $9,750/per day ■Friday - Sunday $13,000/per day Tavern Byout ■Monday - Thursday $3,250/per day ■Friday - Sunday $3,9000/per day SKYPlaza $9,000

BAN Q U ET MEN U

SUMMER SEASON (JUNE 1 - OCTOBER 15) Horizon ■8 a.m. - 5 p.m. $4,250 ■5 p.m. - 11 p.m. $6,800 Wasatch Room ■8 a.m. - 5 p.m. $3,400 ■5 p.m. - 11 p.m. $5,100 Coal & Lumber Buyout ■Monday - Thursday $12,750/per day ■Friday - Sunday $17,000/per day Tavern Byout ■Monday - Thursday $4,250/per day ■Friday - Sunday $6,800/per day SKYPlaza $9,000

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TA BLE O F CO N T E N T S BREAKFAST

PLATED BREAKFAST SELECTIONS

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BREAKFAST BUFFETS 9 BREAKFAST ENHANCEMENTS

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BREAKFAST ACTION STATIONS

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BOXED BREAKFAST TO GO

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MEETING BREAKS 14

LUNCH

BEVERAGE ENHANCEMENTS/A LA CARTE

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LUNCH BUFFETS 16 PLATED LUNCHES 18 BOXED LUNCHES TO GO

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APRES SKI PARTY BUFFET

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HORS D’OEUVRES 23

DINNER

PLATED DINNERS 24 DINNER BUFFET 26 FAMILY STYLE 31 RECEPTION ENHANCEMENTS 35 BEVERAGE SELECTIONS 36

BRE AK FAST | LUN CH | DINNER

8 MINIM UM 20 GUES TS

BREAKFAST

PL AT E D BRE A K FA S T SE L E C T I O NS THE MOUNTAINEER $35 per guest ■Chilled juices ■Egg & cheese sandwich with pork roll, ham or bacon ■Choice of croissant, bagel or English muffin ■Sliced fresh fruit ■Country-style hash browns ■Freshly-brewed coffee and selection of teas APRÉS-SLEEP BREAKFAST $35 per guest ■Chilled juices ■Quiche lorraine served with freshly dressed side salad ■Basket of freshly baked breakfast ■Pastries and breads with butter, fruit preserves ■Cheese and charcuterie selection ■Sliced fresh fruit ■Freshly-brewed coffee and selection of teas

Egg whites made be substituted for any of the above egg dishes.

Just Organic Juice available for an additional charge on request

BAN Q U ET MEN U

THE SUNDANCER $35 per guest ■Chilled juices ■Traditional Eggs Benedict on English muffin, arugula, hollandaise basket of freshly baked breakfast ■Pastries ■Sliced fresh fruit ■Granola and yogurt parfait ■Freshly-brewed coffee and selection of teas

THE LUMBERJACK $30 per guest ■Chilled juices ■Classic scrambled eggs (ham & cheese optional) ■Maple glazed bacon ■Country-style hash browns ■Toast with assorted spreads ■Fresh fruit and granola ■Freshly-brewed coffee and selection of teas

9 MINIM UM 20 GUES TS

BREA K FA ST BU F F E T S SUNRISE CONTINENTAL $30 per guest ■Chilled juices ■Sliced fresh fruit ■Assorted house-made breads for toasting ■Assorted breakfast pastries ■Yogurts, granola, and fresh cereals ■Freshly-brewed coffee and selections of teas

SILVER CONTINENTAL $32 per guest ■Chilled juices ■Sliced fresh fruit ■Assorted house-made breads for toasting ■Chocolate and almond croissants ■Oven fresh muffins, bagels with cream cheeses ■Yogurts, granola, and fresh cereals ■Smoked salmon with capers, sour cream, onions ■Cheese and meats platter with dried fruits ■Freshly-brewed coffee and selections of teas

COAL MINER’S BUFFET $36 per guest ■Chilled juices ■Sliced fresh fruit ■Assorted breads for toasting ■Oatmeal with accompaniments ■Assorted breakfast pastries ■Yogurts, granola, and fresh cereals ■Freshly-brewed coffee and selections of teas ■Scrambled eggs Select Two: House-made country pork sausage, Applewood-smoked bacon, Virginia ham, turkey sausage, corned beef hash, vegan/vegetarian breakfast sausage Select One: (served with maple syrup and nuts) Belgian waffles, pancakes, French toast with fresh fruit Select One: Country-style hash browns, corn bread

PIONEER’S BUFFETT $36 per guest ■Chilled juices ■Sliced fresh fruit ■Assorted breads for toasting ■Seasonal vegetable frittata ■Biscuits and gravy ■Flapjacks with berries and real maple syrup ■Country-style breakfast potatoes ■Grits with assorted toppings ■Scrambled eggs Select Two: House-made country pork sausage, Applewood-smoked bacon, Virginia ham, turkey sausage, corned beef hash, vegan/vegetarian breakfast sausage Freshly brewed coffee and selection of tea

BRE AK FAST | LUN CH | DINNER

10 P RICED PER PER S ON, AS ADD-O N IT EMS TO BUFFET

BREAKFAST

BRE A K FA ST E NH A N C E ME N T S FROM THE PANTRY ■Fresh fruit Smoothies $10 ■Selection of cured meats and artisan cheeses $13 ■House-made banana bread $5 ■Low fat cottage cheese $4 ■Atlantic smoked salmon | Bagels | Condiments $11 ■Just Organic Juice $12 per 16 oz (flavors include Curative Cucumber, Alkalizing Apple, Beaming Citrus, Cheerful Chai, Devoted Detox, Mighty Black Bamboo, Soulful Strawberry, Synergistic Seeds, Giving Greens, Wholly Wellness, Cleansing Chloro, Liberated Lemonade, Kicking Pina, Grateful Grapefruit, Blissful Bellie, Inspired Roots, Wise Beets, Sublime Skin, Glowing Youth, Almond Delight, Joyful Cacoa, Jolly Java, Mirthful Mocha and Coconut Water)

BAN Q U ET MEN U

FROM THE STOVE ■Turkey bacon $5 ■Applewood-smoked pork bacon $5 ■Chicken apple sausages or traditional pork sausages $5 ■Traditional breakfast potatoes & peppers $4 ■Silver dollar pancakes with maple syrup $5 ■Belgium waffles with macerated fruit and maple syrup $6 ■Coconut & banana French toast with whipped cream and maple syrup $5 ■Breakfast sandwiches on English muffin $8 ■Traditional eggs benedict on English muffin $9 ■Egg white frittata, cheddar cheese, fresh greens, local potatoes $10 ■Shaved black forest ham, Swiss cheese, fried egg on a croissant $8 ■Smoked salmon florentine, oven roasted tomato flavored hollandaise $10 ■Cuban breakfast sandwich, sliced ham, Swiss cheese, avocado, pickles, fried egg $9 ■Scrambled eggs with choice of 3 ingredients (spinach, tomato, mushroom, red onions, cheese, chives, sausage, ham, bell peppers) $6

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FROM THE CABINET ■Bloody Mary Cart (price based on consumption and staffing)

Includes everything necissary to make an extravigant and customized bloody mary.

■Mimosa Station (price based on consumtion and staffing) ■Full selection and prices of beer, wine and liquor can be seen on page 36

BRE AK FAST | LUN CH | DINNER

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MINIM UM 20 GUES TS PRIC ED PER PER S ON, AS ADD-O N IT EMS TO BUFFET C HEF AT TENDAN T REQ UIRED: $1 00/HR

BREAKFAST

BREA K FA ST AC T I O N S TAT I O N ORGANIC SUPERFOOD GRANOLA BAR $9 per guest Assortment of house fermented yogurts, dried and fresh fruits, nuts, seeds, goji berries, raw cocoa, hempseed, coconuts, sprouted grains

BAN Q U ET MEN U

PANCAKE OR WAFFLE BAR $10 per guest Maple syrup, whipped cream, chocolate sauce, macerated berries, house-made almond butter, real organic maple syrup

SMOOTHIE BAR $10 per guest Assortment of seasonal fruits, vegetables and berries Create-your-own smoothie or choose from Main & SKY’s signature wellness smoothie recipes

OMELETS & EGGS $10 per guest Sliced mushrooms, tomatoes, red onions, bell peppers, scallions, sour cream, salsa, bacon chorizo, sausage, ham, smoked salmon, spinach, local cheese

13 MINIM UM 20 GUES TS

B OXED BREA KFA S T TO G O POWER UP $18 per guest ■Juice ■Freshly baked muffin ■Sliced fruit cup ■Granola and yogurt parfait ■Power Bar POWDER DAY $20 per guest ■Juice ■Freshly baked muffin ■Sliced fruit cup ■Cheese and mixed nuts ■Granola and yogurt parfait ■Egg white or tofu breakfast wrap SOUTHWEST SPUR $20 per guest ■Juice ■Granola and yogurt parfait ■Breakfast burrito with chorizo, Eggs, cheese, black beans and avocado ■Fresh fruit ■Power Bar

BRE AK FAST | LUN CH | DINNER

14 MINIM UM 20 GUES TS

MEET ING BREA KS

LUNCH

Fres h ly brewe d cof f ee and selection of teas includ e d Ref i lls $ 7 5 per ga llo n SIMPLY SNACKS $15 per guest ■ Freshly baked cookies ■ Crackers with cheese and accompaniments

ENERGY BOOST $15 per guest ■ Build your own trail mix with granola, peanuts, roasted almonds, sunflower seeds, banana chips, coconut, wasabi peas and dried fruit ■ Fresh sliced fruit ■ Fresh juices

WINTER COMFORT $15 per guest ■ “Best biscuits ever” with assortment of utah honey and accompaniments ■ Seasonal soup ■ Hot chocolate and mulled apple cider

ROYAL RECESS $18 per guest ■ Assorted tea sandwiches ■ Herb roasted beef with horseradish cream ■ Pickled shrimp salad ■ Scones, preserves, clotted cream ■ Assorted petit fours ■ Seasonal soup

SWEET TOOTH $20 per guest ■ Chocolate dipped almond biscotti ■ Mini fruit tarts ■ Fresh doughnuts ■ Assorted macaroons ■ Assorted muffins and fruit breads ■ Chocolate chip cookies ■ Lemon bars

COLD WEATHER WARM UP $18 per guest ■ Organic juices ■ Tomato soup with grilled cheeses ■ S’mores

WELLNESS BREAK $26 per guest ■ Organic juices ■ Organic granola bars ■ Individual superfood yogurt parfaits ■ Fresh sliced fruit ■ Sprouted grains and vegetable salad ■ Assortment of dried fruits and nuts

THE EUROPEAN EPICURE $18 per guest ■ Fresh juices ■ Artisanal cheese display ■ Artisanal charcuterie display ■ Sliced bread and crackers ■ Assortment of dried fruits and nuts ■ Fresh fruit

BAN Q U ET MEN U

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BE V E R AGE ENH A N C E ME N T S ■Freshly brewed iced tea or chilled lemonade $5 per guest ■Fresh just organic juices $12 per 16oz bottle ■Chilled house-made organic fruit punch $6 per guest ■Assorted regular and diet sodas $5 each ■Sparkling or still bottled waters $5 each ■Sugati inspired fresh fruit smoothies $10 per guest ■Freshly brewed coffee $75 per gallon

A L A CA R T E ■Assorted freshly baked breakfast pastries (danish, muffins, croissants) $28 per dozen ■Selection of freshly baked cookies $28 per dozen ■Bagels with regular and flavored cream cheeses $46 per dozen ■Sliced fruit display $44 per platter (serves 10) ■Organic garden vegetable crudité platter with inspired dips $44 per platter (serves 10) ■Tortilla chip, salsa and guacamole platter $24 per bowl (serves 10) ■House-made granola bars $6 each ■Freshly popped popcorn, melted butter, sea salt $6 per bag ■Cheese and meat display, chutneys, dried fruit and sliced fresh bread $55 per platter (serves 10) ■Assorted sandwiches and wraps $65 per dozen

BRE AK FAST | LUN CH | DINNER

16 MINIM UM 20 GUES TS

LUNCH BUFFETS BETWEEN THE BREAD $32 per guest

LUNCH

Salads Select Two ■Baby arugula salad with toasted nuts, mushrooms, and blue cheese or balsamic vinaigrette ■Baby spinach salad with green apples, goat cheese and citrus ■Classic caesar salad ■Cabbage and broccoli coleslaw ■Utah style potato salad Sandwiches Served on fresh baked bread ■House roasted turkey, cranberry aioli, brie cheese ■Rare roast beef sandwiches with caramelized onions, horseradish mustard ■Smoked salmon wraps with baby greens, lemon dill crème fraiche, pickled onions ■Marinated portobello mushrooms with avocado, parmesan and caper aioli ■House-made kettle chips ■Sliced seasonal fruit ■Assortment of house-made cookies, brownies, and tarts

BAN Q U ET MEN U

BETWEEN THE BREAD UPGRADES $6 per guest for each upgrade ■Chef’s soup of the day ■New England style lobster rolls on brioche ■House-made corned beef reuben with Swiss cheese, sauerkraut, thousand island ■Glazed ham sandwich with aged promontory cheddar, apples and mustard ■House-made sausages with maple mustard, caramelized onions, tomato horseradish relish ■Italian sandwich with posciutto, copa, baby arugula, parmesan and fig mustard

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FAJITA BUFFET $32 per guest

BBQ BUFFET $32 per guest

Sliced Chicken Breasts and steak with Sautéed Bell Peppers, Onions & Latin Spices Accompanied by: ■Spanish Rice ■Black Beans topped with shredded cheese ■Warm Corn Tortillas ■Onions, Tomatoes, Shredded Lettuce, Cheddar Cheese & Sour Cream ■Tortilla Chips ■Fresh Salsa & Homemade Guacamole

House made BBQ pork shoulder and brisket served with BBQ sauces Accompanied by: ■House made rolls ■Cole slaw ■Pasta salad ■Grilled seasonal vegetables ■Baked beans ■Mac and cheese ■Potato salad ■Grilled corn

PASTA BUFFET $32 per guest Homemade Pastas and lasagnas served with with meat sauce, vegetarian sauces, veggies, parmesan cheese, Spicy Marinara, sausage and other pasta toppings Accompanied by: ■Crisp salad greens tossed with our homemade Caesar dressing & rustic croutons ■Artisan Bread with whipped butter ■Garlic Bread ■Fresh Fruit

BRE AK FAST | LUN CH | DINNER

18 MINIM UM 20 GUES TS

PL AT E D LU NCHE S $34 per guest Standard 3 Course Meal $39 per guest for 4 Courses (Appetizer AND Soup/Salad)

LUNCH

SOUP or SALAD / APPETIZER COURSE Select One Soup ■French onion with toasted sourdough and melted gruyere ■Roasted tomato and fennel bisque with bee pollen, goat cheese and arugula pesto ■Smoked chicken noodle “ramen” with poached egg and vegetables ■New England style clam chowder ■Chicken and dumpling ■Pumpkin chili and cheese ■Cream of broccoli ■Winter root vegetable Salad ■Baby spinach salad, green apples, blue cheese, candied nuts, roasted shallot vinaigrette ■Roasted pear and frisee salad with pomegranate, shaved serrano ham, goat cheese ■Baby arugula salad with bleu cheese or aged balsamic vinaigrette dressing ■Classic caesar salad ■Utah-style potato salad with roasted potato, warm bacon dressing and local cheese

BAN Q U ET MEN U

Hot Appetizer ■Pan seared diver scallop with Granny Smith apple puree, celery salad ■Crab cake with roasted fingerlings and caper remoulade ■Charred octopus with crispy potato and olives Cold Appetizer ■Roasted beet salad, toasted nuts, ricotta cheese ■Roasted cauliflower with wheat berries, roasted grapes and tahini dressing ■Country style pate with house pickled vegetables and sourdough toast points ■Beef tartar with truffle-white miso emulsion

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ENTREÉS Select One ■Roasted turkey and gruyere with roasted red pepper relish and arugula ■Pastrami and rye with swiss, dill pickles, kraut ■Main & sky burger, local cheddar, onion jam, brioche roll ■Main & sky vegan burgers with onion jam ■Bbq beef brisket with coleslaw ■Bbq pork sandwich north carolina-style ■Bistro filet steak frites, green peppercorn au poive, mushrooms, house-cut fries ■Roasted berkshire pork steak, brussels sprouts, fingerling potatoes, applepuree, horseradish ■Braised beef short rib with horseradish mashed potatoes, fresh vegetables ■Roasted rosemary marinated chicken breast, panzanella salad ■Warm tuna nicoise salad, frisbee, poached egg, tarragon vinaigrette ■Grilled steelhead mountain trout, edamame and roasted root vegetable succotash ■Roasted salmon, israeli couscous with dried cranberry and lemon-sunflower relish ■Poached lobster cobb salad, egg, bacon, tomato, blue cheese, citrus-ranch ■Herb and ricotta stuffed pasta, seasonal sautéed greens, kalamata olive and artichokes ■Crispy marinated tofu bahn mi with house pickled vegetables

DESSERTS Select One ■New York style cheesecake with fresh berries ■Crème brûlée with high west whisky soaked berries ■Apple tart with vanilla ice cream ■Chocolate pot de crème ■Ice cream trio ■Sorbet trio

BRE AK FAST | LUN CH | DINNER

20 MINIM UM 20 GUES TS

P L AT E D LU NCHE S ( CO N T IN U E D ) $34 per guest

LUNCH

ENTRÉE ■Roasted chicken w ■Maple-ginger pork loin sliced & glazed with a maple-ginger reduction ■"Fall-off-the-bone” BBQ pork ribs in a sweet, tangy homemade BBQ sauce ■Meatloaf, moist & thick-sliced with tangy BBQ sauce, sweet & spicy mustard ■Roast Beef French Dip, au jus ■Sliced Tri-Tip seasoned with garlic & herbes-de-Provence SIDE ■Mashed Potatoes ■Couscous ■Red Potato Salad ■Cole Slaw ■Chilled Whole Grain Salad with cucumber, red onion ■Sweet Corn with Diced Ham & Chili Butter o Brown Sugar Glazed Carrots ■Green Beans with Herb Butter ■Broccoli Salad ■Crisp Seasonal Greens with homemade dressing

BAN Q U ET MEN U

21 MINIMUM 20 G UEST S

B OX E D LU N C HES TO G O $28 per guest Includes fresh fruit, chocolate chip cookie and bottled water Salad Selections Select One ■Roasted Vegetable Sprouted Grain Salad ■Mixed Vegetable Pasta Salad ■Tomato and Cucumber Salad with Shaved Vidalia Onions ■Mixed Green and Seasonal Vegetable Salad with Choice of Vinaigrette ■Edamame and Crispy Tofu Salad with Miso Dressing and Shaved Vegetables Sandwich and Wrap Selections ■Roasted Turkey with Gruyere, Cranberry Chutney, Arugula ■Roast Beef with Horseradish Mayonnaise, Pickled Onions, Arugula ■House Smoked Ham and Local Cheddar, Whole Grain Mustard, Arugula ■Grilled Vegetable, Sun-dried Tomato Pesto, Avocado, Sprouts ■Italian-style Cold Cuts, Oil and Vinegar, Lettuce Tomato Onion ■Mountain-style Chicken Salad Wrap, Dried Fruit, Roasted Nuts, Arugula ■Crispy Marinated Tofu Bahn Mi, Pickled Vegetables, Miso Dressing

BRE AK FAST | LUN CH | DINNER

22 MINIM UM 20 GUES TS

A P RÉS SK I PA R T Y B U F F E T $30 per guest. 1.5 hours duration. Charges for additional time possible.

LUNCH

MAIN & SKY SIGNATURE ■Venison or beef chili ■Promontory cheddar cheese and High West Whisky fondue with house sourdough bread croutons, potatoes, cured meats and mixed vegetables ■Warm apple tarts ■“Brown butter whisky” warm apple cider SCOTT’S BOWL ■Artisanal cheese and charcuterie board with dried fruits, nuts, crackers and assorted jams ■Melty raclette station with pickled vegetables and fresh bread ■Warm Mexican-style hot chocolate apple fritters THE SUNDANCE KID ■Creamy tomato soup ■Grilled cheese with caramelized onions ■Lobster and truffle mac and cheese ■Swedish-style meatballs with mashed potatoes ■Mulled Wine

BAN Q U ET MEN U

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HOR S D’O E UVRE S

DINNER

Minimum 24 pieces for each selection COLD $35/dozen ■Vegetable rolls ■Mini vegetable tarts ■Mini cheese tarts ■Mountain-style chicken salad with cranberry and walnuts ■Pesto marinated bocconcini with pine nuts ■Avocado and citrus salad with toasted nuts ■Beet salad with fresh goat cheese ■Pickled, deviled organic farm eggs ■Herb-scented fingerling potatoes, horseradish cream, chives ■Prosciutto ham, balsamic crostini ■Sautéed button mushroom, eggplant, tomato toasts $40/Dozen ■Lobster rolls on brioche ■Pickled shrimp ■Prosciutto and arugula rolls ■Smoked duck, pickled mustard, fig jam on crostini ■Foie gras mousse, poached pear, toasted brioche ■Shrimp cocktail, house-made cocktail sauce ■Smoked salmon, cream cheese, “everything bagel” toasts ■Local beef or buffalo tartare

HOT $35/dozen ■“Best biscuits ever” local honey ■Hushpuppies, pimento cheese ■Spiced beef empanadas ■Grilled organic chicken on a stick, seasonal yogurt dipping sauce ■Oxtail quesadilla, avocado & cilantro, sour cream ■Paella risotto balls ■Vegetable samosas, cilantro & cucumber yogurt ■Baked filo with spinach & feta cheese ■Goat’s cheese & tomato tart ■Cauliflower tempura, pomegranate tahini dipping sauce ■Mini shrimp toast ■Pulled pork, sliders ■Duck confit waffles with hot sauce and maple syrup $40/Dozen ■Grilled hanger steak, chimichurri sauce ■Whisky braised short rib, creamy mashed potato ■Grilled shrimp skewers ■Colorado lamb chop with mint dip ■Mini crab cakes ■Lamb meatballs, pickled red onion, tahini dip ■Beer battered fish bites, tartar sauce

BRE AK FAST | LUN CH | DINNER

24 MINIM UM 25 GUES TS

CL A SSI C FOU R CO U R SE D INNE R $95 per guest APPETIZER COURSE Passed or Seated Select Three

DINNER

■Tuna poke in cucumber cups ■Chicken pot pie bites ■Potato and ham croquettes ■Dungeness crab beignets ■Paella risotto balls ■Assorted crostini ■Scallop BLT’s ■Vegetable tartlets

BAN Q U ET MEN U

SOUP OR SALAD COURSE Select One Soup ■Mountain style French onion ■Cream of broccoli ■Turkey or venison chili ■Tomato basil OR Salad ■Mixed green and seasonal Vegetable salad with choice of vinaigrette ■Classic wedge salad with blue cheese and bacon ■Baby spinach salad, green apples, blue cheese, candied nuts, roasted shallot vinaigrette ■Roasted pear and frisee salad with pomegranate, shaved serrano ham, goat cheese ■Classic Caesar salad

DESSERT ■Seasonal berry crumble ■Molten chocolate lava cake

ENTREE Select Three ■Herb and ricotta stuffed pasta, seasonal sautéed greens, kalamata olive and artichokes ■Roasted rosemary marinated chicken breast, panzanella salad warm tuna nicoise salad, frisbee, poached egg, tarragon vinaigrette ■Grilled Steelhead Mountain Trout, edamame and roasted root vegetable succotash ■Roasted salmon, Israeli couscous with dried cranberry and lemonsunflower relish ■Bistro filet steak frites, green peppercorn au poive, mushrooms, house-cut fries P■oached lobster cobb salad, egg, bacon, tomato, blue cheese, citrusranch ■Roasted Berkshire pork steak, brussels sprouts, fingerling potatoes, applepuree, horseradish ■Braised beef short rib with horseradish mashed potatoes, fresh vegetables

■Seasonal creme brûlée ■Seasonal cheese cake

25 MINIM UM 25 GUES TS

SK Y FOU R CO U R SE D INNE R $80 per guest APPETIZER COURSE Passed or Seated Select Three ■Tuna poke in cucumber cups ■Chicken pot pie bites ■Potato and ham croquettes ■Paella risotto balls ■Assorted crostini ■Vegetable tartlets

SOUP OR SALAD COURSE Select One Soup ■Mountain style French onion ■Cream of broccoli ■Tomato basil OR Salad ■Mixed green and seasonal vegetable salad with choice of vinaigrette ■Classic wedge salad with blue cheese and bacon ■Classic caesar salad

ENTREE Select Three ■New York strip, fingerling potatoes, sautéed mushrooms, balsamic onions, house steak sauce ■Pork chop, white apple puree, brussels sprouts, fingerling potato, horseradish ■Sagebrush smoked beef shortribs pumpkin polenta, crispy root vegetables, vegetable ash ■Crispy chicken parsnip, mushrooms, oats, roasted grapes DESSERT ■Seasonal berry crumble ■Molten chocolate lava cake ■Seasonal creme brûlée ■Seasonal cheese cake

BRE AK FAST | LUN CH | DINNER

26 MINIM UM 3 0 GUES TS

DINNE R BU FFE T S All private dining dinner buffets include sky coffee & tea.

Additional vegetarian entrées available.

WELCOME TO PARK CITY $95 Per guest

DINNER

Soup Select one ■Mountain style French onion, ■Dairy free clam and corn chowder ■Turkey or venison chili ■Tomato basil ■Chicken noodle ■Chicken and dumpling ■Pumpkin chili and cheese ■Broccoli ■Winter root vegetable Salads Select two ■Sprouted grain and roasted root vegetable ■Beet salad with goat cheese and roasted nuts ■Garlicky caesar ■Roasted carrot with avocado and citrus

BAN Q U ET MEN U

Hot Buffet Items ■Grilled mountain trout with dill yogurt and horseradish ■Marinated grilled chicken ■Crispy marinated tofu

Select three ■Roasted root vegetables ■Roasted cauliflower ■Mashed sweet or regular potatoes ■Roasted broccoli ■Fresh buttermilk biscuits ■Utah’s promontory cheddar macaroni and cheese Dessert Station ■Apple pie ■Cheesecake ■Fruit tarts ■Assorted cookies ■Dessert pastries Carving Station $25 (Optional add-on) Roasted pork shoulder, apples, brussels sprouts, horseradish and sweet potatoes

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JUPITER BOWL $110 per guest Soup Select One ■Mountain style French onion, ■Dairy free clam and corn chowder ■Turkey or venison chili ■Tomato basil ■Chicken noodle ■Chicken and dumpling ■Pumpkin chili and cheese ■Broccoli ■Winter root vegetable Salads ■Filet tips with iceberg, blue cheese, tomatoes, endive, red wine vinaigrette ■Blackened chicken with chopped garden salad ■Spinach and artichoke dip with fresh grilled laffa ■Carrot and chickpea salad with dill and pumpkin seeds

Hot Buffet Items ■Grilled salmon with white beans, preserved artichokes, fennel ■Bbq chicken with sautéed kale, dried fruit infused farro, maple roasted root vegetables ■Grilled skirt steak with chimichurri, fingerling potatoes, and roasted mushrooms ■Sautéed shrimp and pasta with garlic, fennel, sun dried tomato pesto, twice baked potatoes Dessert Station ■Mixed fruit trifles ■Chocolate truffles ■Seasonal fruit tarts ■Assorted cheeses with accompaniments

BRE AK FAST | LUN CH | DINNER

28 MINIM UM 3 0 GUES TS

DINNE R BU FFE T S ( CO N T IN U E D ) POWDER KEG PARTY $115 per guest Soup Select One ■Bacon and beer cheese ■Philly cheesesteak ■Turkey or venison chill ■Loaded baked potato ■Chicken pot pie

DINNER

Salads ■Classic wedge salad ■Artichoke and spinach dip with grilled luffa Crudité with green goddess ■Charred eggplant with yogurt ■Butternut squash and tahini ■Baked broccoli and parmesan dip

BAN Q U ET MEN U

Buffet Items and Appetizers ■Chicken wings with assorted sauces, blue cheese dressing ■Vodka infused tomatoes with herbed truffle sea salt ■Cheese burgers with classic accompaniments ■Pulled pork bbq with pickles and coleslaw ■Waffle fries and assorted dipping sauces ■Beef and chicken quesadillas ■Meatballs ■Cheesesteak sliders ■Mexican-style street tacos ■Guacamole

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WASATCH 5-STAR $185 per guest Soup Select Two ■Lobster bisque ■Potato and black truffle vichyssoise ■She-crab soup Salads ■Char grilled octopus salad with black olives, fried capers, preserved lemon, israeli couscous ■Lobster cocktail with avocado, tomato, tarragon, pickled onions ■Whipped foie gras pate crostini with figs ■Mixed green superfood salad with assorted nuts, dried fruit, vegetables and dressings ■Chickpea salad with beets, yogurt, pomegranate ■Warm roasted vegetable salad with tahini dressing ■Freshly baked rolls, bread, biscuits with infused butters

Hot Buffet Items ■Grilled filet mignon medallions with horseradish and madeira jus ■Grilled lobster tails with drawn butter ■Grilled shrimp and scallop skewers with garlic and herbs ■Seared mountain trout with almonds and brown butter sauce ■Truffled mac and cheese made with cave-aged gruyere and clothbound cheddar ■Crispy duck with dried fruit infused wheat berries ■Grilled, marinated vegetables ■Mixed grains Dessert Station ■Ny style cheesecakes ■Mixed fruit trifles ■Chocolate truffles ■Seasonal fruit tarts ■Assorted cheeses with accompaniments

Seafood Raw Bar Display On Ice ■Jumbo cocktail shrimp ■Raw oysters ■Lobster ■Dungeness crab ■Assorted sauces

BRE AK FAST | LUN CH | DINNER

30 MINIM UM 3 0 GUES TS

DINNE R BU FFE T S ( CO N T IN U E D ) WEEKEND WELLNESS $115 per guest specify vegan or vegetarian

DINNER

Soup Select One ■Hearty white bean and spinach with rosemary and garlic ■Lentil and coconut ■Roasted fall harvest vegetable ■Hearty winter vegetable ■Broccoli ■Cashew cauliflower with roasted grapes ■Potato white bean and kale ■Pumpkin with root beer flavors ■Miso Salads Select Three ■Fingerling potato with creamy vegan green goddess dressing and pickled onions ■Spicy peanut noodle salad with cucumber, peppers and fresh herbs ■Marinated kale and chickpea salad with tahini, sumac, and roasted shallot dressing

BAN Q U ET MEN U

■Beet and citrus salad with fennel and roasted hazelnut vinaigrette ■Mixed raw vegetable and green superfood salad with mixed nuts, dried fruits and assorted dressings ■Roasted mushroom and crispy tofu salad ■Chilled brussels sprout salad with roasted grapes and horseradish Side Dishes Select Three ■Steamed buns with king oyster ■mushroom “bacon” ■Simmered daikon ■Pickled vegetables and spiced hoisin ■Crispy bahn mi spring rolls with raw and pickled vegetables and chili veganaise ■Stuffed peppers tempura ■Smoked potato and caper ■empanadas with cilantro sauce ■Vegan refried beans ■Miso marinated mushrooms ■Mixed sprouted grain bowl with roasted vegetables and miso-carrot sauce

Main Dishes Select Three ■Homemade vegan burgers ■Three bean vegetarian chili ■Glazed eggplant with tofu and garlic sauce ■Brussels sprout fried rice with crispy cauliflower ■Pasta with braised broccoli and sundried tomato ■Spanish chickpea and spinach stew with ginger ■Buddha grain bowl ■Chickpea cakes with avocado puree ■Udon noodles with mushroom soy broth, stir-fried mushrooms and vegetables ■Vegan bbq “pulled-pork” made with jackfruit ■Grilled marinated hearts of palm tacos ■Assorted vegan/vegetarian sandwiches Dessert Station ■Mixed fruit trifles ■Chocolate truffles ■Seasonal fruit tarts

31 MINIM UM 3 0 GUES TS

FA MILY ST Y LE SE A S O N A L ME N U S WINTER $100 per guest First Courses Select One ■Farmer’s Market Salad ■Arugula with carrots and maple vinaigrette ■Fennel, roasted pear and prosciuttoo salad ■Beet and broccoli salad with charred citrus vinaigrette ■Farro and butternut squash salad ■Beets five ways Main Dish Select One ■Beef Tenderloin with mushroom grits and arugula ■Grilled NY Strip with fingerling potatoes and glazed onions ■Braised short ribs with truffled mashed potatoes ■Beef or lamb ragu with house made pasta ■Braised leg of lamb with roasted root vegetables

■Whole roasted chicken with polenta and roasted winter vegetables ■Whole roasted duck with polenta and roasted winter vegetables ■House made pasta with braised chicken, mushrooms and parmesan ■Apple brined pork chops with roasted apples ■Roasted pork shoulder with confit onions ■Porchetta style pork loin ■Pork and beef meatballs with house made bolognese and pasta ■Roasted local trout with brussels sprouts and hazelnuts ■Roasted winter squash and vegetable ragu over house made pasta ■Kale and pecan pesto and artichokes over house made pasta Side Dishes Select Three ■Truffled mac and cheese ■Mashed potatoes ■Caramelized brussels and cabbage with caraway ■Braised greens with roasted garlic ■Roasted mushrooms

■Roasted cauliflower ■Roasted heirloom carrots with carrot top pesto Dessert $7 per guest Select One ■Blackberry cobbler with ice cream ■Olive Oil cake with candied oranges ■Chocolate Tarts ■Chai Tea Pan cottas ■Caramel Apple Bread pudding ■Goat cheesecake with cinnamon apples ■Pumpkin pie

32 MINIM UM 3 0 GUES TS

FA MILY ST Y LE SE A S O N A L ME N U S ( CO N T IN UED) SPRING $100 per guest

DINNER

First Courses Select One ■Farmer’s market salad ■Beets five ways ■Roasted carrot salad with goat cheese and walnuts ■Watercress, bacon and mushroom salad with garlic vinaigrette Main Course Select One ■Beef tenderloin over new potatoes and arugula ■Grilled ny strip with chimmichurri ■Roasted leg of lamb with fennel and citrus ■Whole roasted chicken with red pepper romesco ■Duck confit with artichokes over house made pasta ■Roasted chicken with carrots and peas ■Porchetta style pork loin ■Grilled pork chip with goat cheese and lemon mashed potatoes ■Crispy pork belly with fennel and artichokes ■Roasted filet of salmon

BAN Q U ET MEN U

■Shrimp and grits ■House made pasta with asparagus, garlic and peas ■Mushroom polenta cakes with kale pesto and pickled peppers Side Dishes Select Three ■Duck fat roasted potatoes ■Roasted beets with creme fraiche and chives ■Honey and rosemary roasted carrots ■Roasted carrots with carrot top pesto ■Roasted asparagus with lemon vinaigrette ■Broccolini with almonds and brown butter ■Edamame succotash Dessert $7 per guest Select One Chocolate Tart Peach Cobbler with ice cream Summer trifle with seasonal berries Goat cheesecake with seasonal berries Citrus panna cotta with mango

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SUMMER $100 per guest First Courses Select One ■Farmer’s market salad ■Grilled peach salad with arugula and fresh mozzarella ■Heirloom tomato and panzanella salad with prosciutto Gazpacho ■Feta and watermelon salad with aged balsamic ■Corn and clam chowder Main Dish Select One ■Beef tenderloin over new potatoes and arugula ■Grilled ny strip with chimmichurri ■Roasted leg of lamb with mint and zucchini ■Whole roasted chicken with red pepper romesco ■Duck breast with charred tomato grits ■Roasted chicken with summer beans ■Porchetta style pork loin ■Grilled pork chop with goat cheese and lemon mashed potatoes

■Pork shoulder bbq style ■Pork shoulder with creamed corn and fried onions ■Roasted filet of salmon ■Shrimp and grits ■House made pasta with asparagus, garlic and peas ■Mushroom polenta cakes with kale pesto and pickled peppers Side Dishes Select Three ■Duck fat roasted potatoes ■Corn on the cob ■Grilled summer squashes ■Roasted carrots with carrot top pesto ■Green beans with tomato jam and fried onions ■Edamame succotash Dessert $7 per guest Select One Chocolate Tart Peach Cobbler with ice cream Summer trifle with seasonal berries Goat cheesecake with seasonal berries Citrus panna cotta with mango

BRE AK FAST | LUN CH | DINNER

34 MINIM UM 3 0 GUES TS

FA MILY ST Y LE SE A S O N A L ME N U S ( CO N T IN UED) FALL $100 per guest

DINNER

First Courses Select One ■Farmer’s Market Salad ■Fennel, roasted pear and prosciutto salad ■Apple and walnut salad with blue cheese ■Roasted butternut squash salad with hazelnuts and manchego ■Pumpkin soup Main Dish Select One ■Beef tenderloin over new potatoes and arugula ■Grilled NY Strip with chimmichurri ■Braised short ribs with truffled mashed potatoes ■Whole roasted chicken with butternut squash and apples ■Duck breast with pomegranite molasses ■House made pasta with braised chicken and cremini mushrooms ■Porchetta style pork loin ■Grilled pork chop with apples and brussels sprouts ■Pork and veal meatballs over polenta ■Roasted filet of salmon ■Seared sea bass with celery root puree

BAN Q U ET MEN U

■House made pasta with sun chokes and greens ■House made pasta with mushrooms and butternut squash Side Dishes Select Three ■Duck fat roasted potatoes ■Mashed sweet potatoes honey and rosemary roasted carrots ■Roasted carrots with carrot top pesto ■Brussels sprouts and house made bacon ■Broccolini with almonds and brown butter ■Cider braised beets ■Roasted spaghetti squash Dessert $7 per guest Select One ■Blackberry cobbler with ice cream ■Olive Oil cake with candied oranges ■Chocolate Tarts ■Chai Tea Pan cottas ■Caramel Apple Bread pudding ■Goat cheesecake with cinnamon apples ■Pumpkin pie

35 MINIM UM 3 0 GUES TS

RECE P T I O N ENH A N C E ME N T S ANTIPASTO DISPLAY $28 per guest ■Char-grilled vegetables ■Marinated mushrooms ■Assorted olives ■Pickled vegetables ■Marinated mozzarella ■Salami ■Prosciutto ■Assorted cured meats and accompaniments ■Bread selection

olives, avocado, cucumber, carrots, cheese, mixed seeds and nuts, dried fruits, croutons, etc.)

ARTISAN CHEESE BOARD $32 per guest An assortment of Domestic and Local Artisanal Cheeses, Jam, Local Honey, Dried and fresh fruits, assorted nuts and pickled vegetables

■Humanely raised pork loin $240 Each (serves 20) ■Herb roasted organic whole turkey $265 Each ■Roasted salmon $270 Each ■Herb & grainy mustard crusted leg of lamb $280 Each ■Grass fed humanely raised prime rib $300 Each

SALAD BAR $28 per guest (Chef attendant suggested) A mix of seasonal organic lettuces (kale, arugula, spinach, romaine, etc.), dressings (blue cheese, ranch, balsamic vinaigrette, French honey mustard, etc.) and toppings (cherry tomatoes, mushrooms, roasted corn,

Add proteins for an additional charge BUTCHER’S BLOCK Priced for approximately 20 guests.

The freshest meats and fish carved to order by uniformed chefs presented with chef ’s choice bread selections and accompanying sauces

STATIONS $10 per guest ■Guacamole Bar ■Crostini Bar ■Taco Bar ■Biscuit Bar ■Heirloom tomato station with fresh mozzarella, burrata, pestos, olive oils, salts, and more (limited to spring and summer seasons) $18 per guest ■Oyster Station

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BEV ER AG E SE L E C T I O NS Main & SKY has an extensive Wine Cellar. Our Sommelier would be happy to meet with you to select appropriate wines for your special occasion. We also feature a Large Party Wine list featuring fantastic seasonal wines selected by our food & beverage team for large groups to enjoy.

The Utah Department of Alcoholic Beverage Control regulates the sale and service of all alcoholic beverages. Main & SKY is responsible for the administration of those regulations. It is a policy, therefore, that no alcoholic beverages or food may be brought onto the property for any function. Should your group request a special product that we do not carry, you will be charged the retail cost for all ordered products.

DINNER

The bartender fee is $100 for the first hour; $75 for each additional hour per bar. Sommelier is available for $300 per hour.

Hosted Bar All hosted bar prices are subject to a 23% service charge plus state sales tax.

■Premium Mixed Drink – 1.5 oz pour $10 ■Top Shelf Mixed Drink – 1.5 oz pour $12 ■Cordials/Ports $12 ■Grand Marnier/Cognac VS $18 ■Select House Wines – prices vary by the bottle ■Domestic Beer $6 ■Imported/Handcrafted Beer $7 ■Soda $5 ■Fruit Juice $5 ■Imported Bottled Water $7 ■Sparkling Water $7

BAN Q U ET MEN U

Cash Bar All cash bar prices include service charge plus state sales tax.

■Premium Mixed Drink – 1.5 oz pour $12 ■Top Shelf Mixed Drink – 1.5 oz pour $14 ■Cordials/Ports $14 ■Grand Marnier/Cognac VS $20 ■Select House Wines – prices vary by the bottle ■Domestic Beer $7 ■Imported/Handcrafted Beer $8 ■Soda $6 ■Fruit Juice $6 ■Imported Bottled Water $8 ■Sparkling Water $8

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HOSPITALITY SUITES These packages are for hospitality suites only and may not be purchased as a hosted bar. No credit will be given on unused products. Each package includes 1 liter of each type of mixer, cocktail napkins, garnishes, glassware and ice.

Each refresh is $50, re-stocking of mixers will be charged accordingly. Should you require a bartender, a labor fee of $100 per hour will apply for the first hour; each additional hour will incur a $75 fee.

Premium Package $550 Choose 5 premium liquors (750ml bottles) ■Vodka – Pinnacle ■Gin – Burnetts ■Scotch – Clan Mac Gregor ■Rum – Bacardi ■Tequila – Lunazul ■Whiskey – Jack Daniels ■Rye – Wild Turkey 2 Bottle House Selected Wine 6 Budweiser, 6 Coors Light 6 Bottles of Natural Spring Water 6 Bottles Sparkling Water Variety of Mixers

Top Shelf Package $650 Choose 5 premium liquors (750ml bottles) ■Vodka – Skyy ■Gin – Bombay ■Scotch – Dewars ■Rum – Tommy Bahama ■Tequila – 1800 Silver ■Whiskey – Gentleman Jack ■Rye – Crown Royal 2 Bottles House Selected Wine 6 Heineken, 6 Amstel Light 6 Bottles Natural Spring Water 6 Bottles of Sparkling Water Variety of Mixers Additional Beverages ■Six Pack of Budweiser or Coors Light $30 ■Six Pack of Heineken, Amstel Light or Cutthroat Ale $36 ■Sodas $5 per can ■Premium Liquor (750ml bottle) $110 ■Top Shelf Liquor (750ml bottle) $130

BRE AK FAST | LUN CH | DINNER