CAESARS ENTERTAINMENT - creative.endeavorb2b.com · CAESARS ENTERTAINMENT phone: 702.777.7605 | fax: 702.777.7924 | cell: 702.401.4603 | [email protected]. CATERING MENU. 1 menu

Please see catering options and menus on the pages that follow.

Contact Karla De La Torre to place any catering orders:

Karla De La Torre | Catering & Convention Services Manager

CAESARS ENTERTAINMENT

phone: 702.777.7605 | fax: 702.777.7924 | cell: 702.401.4603 | [email protected]

CATERING MENU

1

menus subject to change. prices subject to 24% service charge and 8.15% nevada state tax

menu valid until 6.30.2016

BREAKFAST BUFFETS

all pricing based on a 60-minute serviceserved with our rio blend coffee, decaffeinated coffee, assorted hot teas and assorted chilled fruit juices

TRADITIONAL BREAKFAST BUFFET seasonal sliced fresh fruit display

assorted cereals and granola with whole and skim milk

scrambled eggs with fresh tomatoes

hickory smoked bacon and link pork sausage

country-style diced potatoes with caramelized sweet onions

european-style pastries served with jams, butter and marmalade

48.00 per person or 50.00 per person with fewer than 50 guests

SOUTH COAST CALIFORNIA BREAKFAST seasonal sliced fresh fruit display

oatmeal with brown sugar, cinnamon and bananas

brioche french toast with syrup

fluffy scrambled eggs with peppers

crispy potato patties

hickory smoked bacon and sausage patties



SOUTHWESTERN BREAKFAST BUFFET tropical fruits and yogurt bar

scrambled eggs topped with red and green bell peppers

burrito stuffed with chorizo, scrambled eggs and cheese, served with roasted tomato salsa

scallion potatoes with cheddar cheese

apple turnover, biscuits and corn muffins served with jams, butter and marmalade


FRITTATAtropical fruit salad

flavored yogurts

individual frittata with potato, caramelized onions and peppers

scrambled eggs

ham steak


46.00 per person and 49.00 per person with fewer than 50 guests

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CONTINENTAL BREAKFASTS

all pricing based on a 60-minute service served with our rio blend coffee, decaffeinated coffee, assorted hot teas and assorted chilled fruit juices

THE EXECUTIVE CONTINENTAL BREAKFAST assorted whole fruit

assorted individual yogurts served with toasted almonds and vanilla granola

freshly baked assortment of danishes, muffins and european-style pastries, served with butter and jams


dried fruit 2.00 per person

THE EURO CONTINENTAL flavored individual yogurts

fresh seasonal sliced fresh fruit

warm ham and cheese croissants

freshly baked muffins and european-style pastries

marble and orange-cranberry pound cakes


SUNRISE CONTINENTAL display of seasonal sliced fresh fruit

yogurt and granola parfaits

fried egg, bacon and cheese english muffin sandwich

european-style pastries served with butter and jams


BAGEL BAR homemade granola and assorted fruited yogurts with fresh fruit salad

freshly baked assorted bagels

served with plain and strawberry cream cheeses


HEALTH NUTdisplay of seasonal whole fruit and individual fruit yogurts

granola and assorted cold cereals with 2% or skim milk

oat bran muffins, banana nut muffins with pecan and whole-wheat bread, served with a toaster station, butter and natural fruit preserves


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BRUNCH

all pricing based on a 60-minute service = vegetarian item; may include dairy products and eggs

served with our rio blend coffee, decaffeinated coffee, assorted hot teas and assorted chilled fruit juices

CARNIVAL BRUNCHdisplay of seasonal fruit

smoked salmon with assorted bagels and cream cheese

cucumber and watermelon salad with balsamic reduction

baby iceberg lettuce, baby tomato, crispy bacon and bleu cheese

OMELET STATION(300.00 chef’s fee applies)

omelets prepared to order to include onions, mushrooms, cheese, tomatoes, peppers and avocado

chef’s choice of breakfast potatoes

cheese blintzes with raspberry and strawberry topping

steamship round of black angus beef, horseradish cream and aus jus (300.00 chef’s fee applies)

sous-vide herb-roasted turkey carved to order (300.00 chef’s fee applies)

pan-seared halibut with olive and tomato tapenade

seasonal vegetables

israeli couscous

selection of muffins and european-style pastries and artisan bread display, served with jams, butter and marmalade


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EXTRAS

to enhance your breakfast buffet, continental breakfast or brunch,items must be ordered in conjunction with breakfast buffet, continental breakfast or brunch if items are not part of the previous menu options, add 2.00 per person per item

= vegetarian item; may include dairy products and eggs

BREAKFAST SANDWICHESBREAKFAST BURRITOwarm tortilla stuffed with scrambled eggs, potato, onions, tomato and cotija cheese

9.00 per person

SUNRISE SANDWICHbacon, egg and cheese english muffin sandwich

10.00 per person

GLUTEN-FREE WRAPegg white, heirloom tomato and spinach in a gluten-free tortilla wrap

10.00 per person

BREAKFAST BISCUITfreshly baked biscuit, sausage patty and fried egg topped with cheddar cheese

10.00 per person

HEALTHY OPTION egg white, turkey bacon, reduced fat cheese on a whole-wheat english muffin

10.00 per person

WAFFLES, PANCAKES, FRENCH TOAST AND CRÊPESBELGIAN WAFFLE served with fresh berries, warm maple syrup and whipped cream chef required at 250.00 per chef

7.50 per person

BUTTERMILK PANCAKES served with maple syrup and berries

7.00 per person

BLUEBERRY PANCAKESpowdered sugar, whipped cream and warm maple syrup

7.50 per person

CINNAMON SWIRL FRENCH TOASTserved with whipped pecan butter and warm maple syrup

6.50 per person

WARM APPLE CRÊPESwith cinnamon-pecan rum sauce

7.00 per person

EGGS TRADITIONAL OMELET STATION AND EGGS TO ORDERwild mushrooms, onions, roasted peppers, tomato, vegetables, cheddar and gouda cheeses, rock shrimp and ham

chef required at 300.00 per chef

12.00 per person

SCRAMBLED EGGS8.00 per person

EGGS BENEDICT canadian bacon, poached egg and hollandaise sauce on a brioche round

11.00 per person

SPANISH FRITTATA vegetable frittata with potatoes, mushrooms, tomatoes, bell peppers and scallions

11.00 per person

POTATO CAKE EGGS BENEDICTcreamed spinach, poached egg and hollandaise sauce

11.00 per person

HARD-BOILED EGGS30.00 per dozen

A LITTLE SOMETHING EXTRAYOGURT BARhomemade granola with raisins, cranberries, chocolate bites, fresh seasonal berries and yogurt

10.00 per person

WARM OATMEALbrown sugar, cinnamon and bananas

8.00 per person

WARM JUMBO CINNAMON ROLLS8.00 per person

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THEMED REFRESHMENT BREAKS

all pricing based on up to a 30-minute serviceserved with our rio blend coffee, decaffeinated coffee and assorted hot teas

PROTEIN BREAKpeanut butter and banana-filled sandwiches, low-fat yogurt, turkey and tomato skewers and protein bars


CHOCOLATE CHOCOLATE CHOCOLATE choice of milk or dark chocolate fondue served with fresh whole strawberries, bananas, pineapple spears, marble pound cake squares, chocolate fudge brownies and chocolate chip cookies

chocolate fountain available at an additional charge. check with your convention services manager for pricing


TWISTED warm jalapeño and cheese pretzels, salted hot soft pretzels with yellow mustard and milk chocolate-dipped pretzels


STRAWBERRY SHORTCAKEcreate your own sensational shortcake

individual shortcakes, strawberries, whipped cream and strawberry sauce


FRESHLY BLENDED SMOOTHIES PREPARED TO ORDER (400 guest max) freshly prepared yogurt smoothies include your choice of strawberry-banana and mango-raspberry

one attendant required per 100 guests (300.00 per attendant)


SHOWTIMEbutter and cheese flavored popcorn, red vines, malt balls, chocolate-covered raisins and gummy bears

for freshly popped popcorn add 300.00 per attendant and 450.00 per machine


MEXICAN FIESTAcorn tortilla chips

spicy melted cheese (queso fundido), roasted salsa, chipotle guacamole, mexican sour cream, jalapeño peppers

cinnamon churros and tropical fruit salad


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THEMED REFRESHMENT BREAKS

all pricing based on up to a 30-minute serviceserved with our rio blend coffee, decaffeinated coffee and assorted hot teas

APPLE HARVESTapple juice

assorted seasonal apples and apple-cinnamon danish

apple-cinnamon muffins and apple turnover

served with cream cheese and whipped apple-cinnamon butter


SAMBA LATTE BAR(up to 100 guests)

latte, cappuccino and espresso bar

assorted biscotti, chocolate truffles and almond, pistachio or orange cookies

(1 attendant per 100 guests / 300.00 per attendant)


I SCREAM FOR ICE CREAM served in a cooler

ice cream novelties include drumsticks, fudge bars, pushup pops and ice cream sandwiches


ITALIAN BREAK assorted biscotti, cannoli, almond cake, tiramisu and butter cookies

flavored sparkling and non-sparkling waters

flavored coffee syrups


CITRUS BREAK freshly squeezed orange juice and strawberry lemonade

lemon-poppy and orange cranberry breads

key lime and lemon tarts

oranges displayed in baskets


INTERNATIONAL COFFEE STATIONfreshly brewed rio blend of coffee, decaffeinated and vip assorted hot tea box served with whipped cream, cinnamon sticks, chocolate shavings, crystallized sugar sticks and flavored syrups

90.00 per gallon

SPA BREAKfruit kabobs and low-fat yogurts

apple and blueberry oat bars

assorted refreshing juices and cucumber mint water


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BREAKS

MEETING PACKAGE PRE-MEETING (30 MINUTES)chilled assorted fruit juices

european-style pastries, jams, butter and marmalade

rio blend coffee, decaffeinated coffee and hot tea

MID-MORNING (30 MINUTES)rio blend coffee, decaffeinated coffee and hot tea

assorted soft drinks and spring water

AFTERNOON (30 MINUTES)freshly baked assorted cookies

individual bags of chips and pretzels

rio blend of coffee, decaffeinated coffee and hot tea



ALL-DAY BEVERAGE PACKAGE (additional charges may apply if package extends beyond 8 hours)rio blend coffee, decaffeinated coffee and hot tea



packages are not available in exhibit halls or public foyers

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BREAKS

COFFEE BREAK ENHANCEMENTSfreshly brewed rio blend coffee, decaffeinated, hot tea or iced tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89.00 per gallon

with flavored coffee syrups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90.00 per gallon

starbucks frappuccinos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.00 each

rockstar energy drink, regular and sugar free . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.00 each

assorted juices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.00 each

individual milk cartons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4.50 each

gatorade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.00 each

assorted lipton bottled iced tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.00 each

assorted soft drinks (pepsi products) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.25 each

bottled water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.25 each

mimosa (orange juice and sparkling wine) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.00 each

bellini (peach purée with sparkling wine) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.00 each

bloody marys (tomato juice and vodka) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.00 each

fruit punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88.00 per gallon

champagne punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90.00 per gallon

assorted freshly baked large european-style pastries, danish and muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . 80.00 per dozen

sliced freshly baked bagels with strawberry and plain cream cheeses, toasters provided . . . . . . . . . . . . . . . . . . . 86.00 per dozen

freshly baked plain and chocolate croissants served with butter and jams . . . . . . . . . . . . . . . . . . . . . . . . . . . 78.00 per dozen

assorted pound cake (lemon, marble and banana) served with butter and jam. . . . . . . . . . . . . . . . . . . . . . . . . 80.00 per dozen

freshly baked large apple turnovers and custard-filled croissants with toasted almonds . . . . . . . . . . . . . . . . . . . 86.00 per dozen

assorted dipped biscotti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51.00 per dozen

cinnamon rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96.00 per dozen

chocolate fudge brownies and cream cheese cranberry blondie bliss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80.00 per dozen

french pastries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90.00 per dozen

whole fresh fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64.00 per dozen

assorted flavored individual yogurt (on consumption) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7.00 each

yogurt, fruit and granola parfait . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.00 each min. order: one dozen

hard-boiled eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34.00 per dozen

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BREAKS

COFFEE BREAK ENHANCEMENTS continued

freshly baked large assorted cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80.00 per dozen

chocolate chip, macadamia white chocolate, oatmeal and peanut butter

filled cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82.00 per dozen

coconut macaroon, vanilla raspberry, chocolate chip fudge and chocolate peanut butter

assorted candy bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50.00 per dozen

chocolate-dipped rice crispy treats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68.00 per dozen

dove ice cream bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.50 each (min. order: one dozen)

hot soft pretzels with mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 each (min. order: one dozen)

hot soft jalapeño and cheese-stuffed pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 each (min. order: one dozen)

individual bags of potato chips, pretzels and popcorn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.00 each

sunchips assorted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 each (min. order: one dozen)

white cheddar, harvest, original and onion

walnut and almond nut bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68.00 per dozen

beef jerky sticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5.50 each

assorted citrus tartlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68.00 per dozen

includes key lime and lemon

blueberry and apple oat grain bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68.00 per dozen

chips and dry snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36.00 per bowl (serves 15)

potato chips, pretzels, tortilla chips or corn chips

dip selections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42.00 per quart (serves 15)

onion, clam, vegetable, hot bean, ancho chili, traditional or roasted corn chipotle salsa (roasted red pepper hummus, basil sun-dried tomato hummus and guacamole add 3.00 per quart)

macadamia nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80.00 per lb

fancy mixed nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65.00 per lb

fresh fruit kabobs with coconut yogurt dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100.00 per dozen

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COLD LUNCHEON BUFFETS

all pricing based on a 60-minute service. served with rio blend coffee, decaffeinated coffee and iced tea = vegetarian item; may include dairy products and eggs

= vegan options are available upon request

DELI BOARD BUFFETall-american potato salad

grilled vegetables

traditional coleslaw

sliced smoked turkey, roast beef and ham

sliced cheddar, muenster and provolone cheeses

sliced tomatoes, onions, lettuce blend, olives and pickles

assorted paninis, whole grain and artisan breads

assorted individual bags of chips

chocolate brownies

fruit tarts

coconut cake


MANHATTAN EXPRESSminestrone salad

artichoke and white bean salad

caesar salad with toasted croutons and parmesan cheese

chicken salad

sliced smoked turkey, roast beef, ham, capicola and salami

wisconsin cheddar, swiss and havarti dill cheeses

tomatoes, onions, lettuce blend, olives and pickles

assorted paninis, 9-grain and artisan breads

cherry and apricot almond cake

lemon meringue tartlet

tiramisu parfait


11





MEDITERRANEAN BLENDtomato basil soup

orzo and oven cured tomato salad

celingini salad with tomato and basil vinaigrette

SANDWICHESroasted beef and white cheddar cheese

ratatouille wraps with goat cheese

grilled chicken on ciabatta with sun-dried tomato aïoli, romaine lettuce and brie cheese

relish tray includes olives, roasted peppers and pickled vegetables

almond cake

lemon parfaits

apple cinnamon coupé


SOUTH OF THE BORDERtortilla soup

chayote squash salad with honey-cava vinaigrette

mexican caesar salad with avocado and cilantro caesar dressing, crispy tortilla croutons and queso seco

SANDWICHESgarlic and lime-marinated chicken breast, shredded romaine lettuce, spicy tomato relish and fresco cheese

chipotle grilled steak, smoked mexican onions, roma tomatoes and avocado on bolillo bread

mixed grilled vegetables with cilantro aïoli

coconut-raspberry mousse cake

kahlúa cheesecake

key lime tarts


12





IT’S A WRAP panzanella salad with cubed toasted rustic bread, english cucumbers, teardrop tomatoes, fresh basil and red wine vinaigrette

tricolor tortellini salad with roasted peppers

fruit salad

ASSORTED WRAP SANDWICHESgrilled chicken caesar wrap

caprese wrap

ratatouille and farmer’s goat cheese wrap

carrot cupcakes

key lime tart

chocolate-almond crunchy mousse cake


A TASTE OF ITALYitalian wedding soup

grilled vegetables with basil-pesto balsamic reduction and virgin olive oil

grilled artichoke and cannellini bean salad with parmesan cheese

grilled chicken breast and sliced italian meats

arugula, romaine and frisée lettuce, pickles, pepperoncinis, sliced tomatoes, olives and assorted spreads, including sun-dried tomato pesto, hummus and spicy mustard

marinated fresh mozzarella, farm cheddar and provolone cheeses

assorted paninis, whole grain and artisan breads

assorted biscotti

chocolate chip cannolis

tiramisu parfait


13



HOT LUNCHEON BUFFETS

all pricing based on a 60-minute service. served with rio blend coffee, decaffeinated coffee, iced tea, freshly baked breads and assorted condiments


MONDAY BUFFETpotato, leek and arugula soup

rio blend lettuce bowl with assorted condiments and dressings

marinated teardrop tomatoes, grilled artichoke hearts, kalamata olives, marinated cippolini onions and duo vinaigrette

fresh seafood pasta with roasted garlic and basil sauce

herb grilled chicken with chardonnay wine cream sauce

garlic rubbed skirt steak with truffle demi-glaze

herb roasted potatoes

sautéed vegetable medley

red velvet cupcake

dark and white chocolate cake

mixed fruit tartlets

54.00 per person on Mondays or 57.00 per person on any other day of the week

TUESDAY BUFFETsweet butter greens with grape tomatoes, cucumbers, radish and jicama sticks with assorted dressings

cavatappi pasta salad with english peas and alfredo cream cheese sauce

roasted chicken breast with lemon caper sauce, thyme and artichokes

new york strip steak with mushroom ragoût and barolo wine

salmon with roasted shallots, basil emulsion and fine herbs

oven-roasted potatoes

vegetable ratatouille

assorted mousse cakes

strawberry-pistachio tartlets


14






WEDNESDAY BUFFETchicken pozole soup

tequila lime watermelon salad

seafood ceviche

whole-roasted chicken poblano

steak fajitas with roasted peppers and caramelized onions, flour tortillas, cheese, sour cream and pico de gallo

fresh market catch of the day

papas con crema

roasted corn calabacitas and chayote squash skillet

tortilla chips served with salsa and habanero guacamole

vanilla caramel flan

fresh mango tart

tres leche pudding served with marinated strawberries


THURSDAY BUFFETcarrot and cucumber slaw sesame ginger vinaigrette

grilled baby bok choy with snap peas and cilantro soy vinaigrette

cold sesame noodle salad with thai chili dressing

shrimp cakes with peanut sauce

fresh market fish and wok-fried napa cabbage

chicken with black bean sauce and broccoli

stir-fried asian vegetables

steamed rice

green tea cheesecake

coconut macaroon

raspberry yuzu tartlet


15






FRIDAY BUFFETminestrone soup

spinach and fennel salad with pancetta, balsamic vinaigrette and pecorino cheese

caprese salad display

chicken marsala with wild mushrooms

fettuccine pasta with english peas, cherry tomatoes, arugula and parmesan cheese sauce

beef piccata with caper onion sauce

seasonal fresh vegetables

chocolate chip pistachio cannoli

cheesecake

tiramisu parfait


SATURDAY BUFFETwatermelon salad with red onion, basil and balsamic vinaigrette

baby potato salad with honey mustard dressing

grilled new york steaks

hamburgers

bbq grilled chicken

yukon gold potatoes with melted cheese

aged cheddar and monterey jack cheeses

sliced beefsteak tomatoes, onions, lettuce, sweet relish, ketchup, dijon mustard and mayonnaise

new york marbled cheesecake

carrot, fudge and red velvet cupcakes

peach cobbler with vanilla sauce


16



BOXED LUNCH

BOX IT UP build your own boxed lunch — choose (1) item in each of the following categories if you choose to offer more than one sandwich, an additional cost may applysalads, snacks, dessert and beverage must be consistent with all boxed lunches


SANDWICH (CHOOSE 1)chicken blt on whole wheat hoagie

caprese wrap, roma tomato, buffalo mozzarella cheese and pesto mayonnaise

roasted turkey with smoked cheddar cheese, arugula and garlic aïoli on sourdough

italian sub with italian meats, tomatoes and shredded romaine lettuce

roasted vegetables and peppers with feta cheese wrapped in a spinach tortilla

SALAD (CHOOSE 1)baked potato salad

blt pasta salad

yogurt parfait

fruit salad

cabbage slaw with pineapple and orange

SNACK (CHOOSE 1)pretzels

cracker jacks

potato chips

(1) piece of whole fresh fruit

DESSERT (CHOOSE 1)large chocolate chip cookie

chocolate brownie

orange cranberry pound cake

blonde brownie

BEVERAGE (CHOOSE 1) soft drink

bottled spring water


ENHANCE YOUR BOXED LUNCHadd candy bars, granola bars or powerbars4.00 each

17



PLATED LUNCH

price based per person. fewer than 25 guests, add an additional 10.00 per person includes a selection of freshly baked breads and rolls, rio blend coffees, decaffeinated coffee and hot tea

= vegetarian item; may include dairy products and eggsall hot luncheon entrées include choice of one starter and dessert*plated lunch is a cold option

STARTERS SOUPtomato basil

minestrone

cream of asparagus

new england clam chowder

butternut squash

SALADtossed greens with marinated tomatoes, crispy garnish and champagne vinaigrette

prizzi salad with balsamic glaze and olive oil

caesar salad with lemon oil and crisp croutons

POULTRYmediterranean chicken breast with couscous and roasted vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55.00

herb chicken with asparagus, basmati rice and carrot purée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56.00

garlic and thyme pan-roasted chicken with wild mushroom demi and citrus yukon gold mashed potatoes . . . . . . . . . . . . . . . 57.00

chicken caesar salad with lemon oil and crispy croutons* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46.00

MEATbeef tenderloin with port wine reduction and garlic mashed potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68.00

oven-roasted pork with red onion marmalade and strawberry demi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55.00

grilled new york steak with syrah wine sauce and broken yukon gold potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60.00

braised short rib with baby vegetables, potato purée and red wine sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65.00

FISHpan-seared sea bass with bok choy and shiitake mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55.00

grilled salmon with potato leek purée, chef’s selection of vegetables and preserved lemon beurre blanc . . . . . . . . . . . . . . . 53.00

citrus-crusted halibut with peewee fingerling potatoes and spinach shallot sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52.00

MEAT AND FISH convention service manager to select side items for the duo plates

choose a chicken and fish from above to create your own duo plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69.00

choose a beef and fish from above to create your own duo plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74.00

18



PLATED LUNCH

price based per person. fewer than 25 guests, add an additional 10.00 per person includes a selection of freshly baked breads and rolls, rio blend coffees, decaffeinated coffee and hot tea

DESSERTSchocolate mousse with vanilla crémeux and berry sauce

late-harvest sabayon with berries

new york-style cheesecake with fresh fruit coulis

tiramisu parfait

caramel flan with mixed berries

upgraded dessert

vanilla bourbon crème brûlée

3.00 additional per person

fruit delight puff


cookies and cream duo chocolate parfait


coconut-raspberry mousse cake


19



RECEPTIONS

COLD TAPASpricing based on minimum order of 50 pieces per item. butler passed hors d’oeuvres at 300.00 per server we suggest 1 server per 100 guests

– suitable for passing butler-style – vegetarian item; may include dairy products and eggs

6.50 PER PIECEport-glazed pears with gorgonzola cheese and almonds ,

tomato bruschetta with basil and parmesan cheese ,

strawberries filled with chevre mousse and roasted pistachio ,

balsamic glazed mozzarella cheese with toasted pine nuts ,

sweet corn cakes with your choice of chicken or pork and mango or papaya salsa

lettuce cups with asian chicken and rice noodle salad

mediterranean grilled vegetables on skewer

peruvian white bean hummus and pita crisp

fatoush salad

7.00 PER PIECEsashimi any style

sushi rolls any style

nigiri any style

seared tuna with ocean salad

shrimp cocktail, crab claws or oysters

gazpacho shooter ,

lump crab salad and plantain chip

scallop and shrimp ceviche shooter

prosciutto-wrapped asparagus

smoked salmon on lemon pancake and crème fraîche

rotisserie chicken with apricot mole on sesame crisp

ceviche spring roll with cucumber salsa

teriyaki beef or chicken on rice cake with plum gastrique

beef tenderloin with cabrales and red onion marmalade

fruit kabobs with yogurt dip

serrano ham and manchego skewer with cherry chutney

skewer of cured meats with green fig mustard (tasso ham, bresaola and sopressata)

DESSERT assorted small french pastries

90.00 per dozen

20



RECEPTIONS

HOT TAPASpricing based on minimum order of 50 pieces per item. butler passed hors d’oeuvres at 300.00 per server we suggest 1 server per 100 guests

– suitable for passing butler-style – vegetarian item; may include dairy products and eggs

6.50 PER PIECE chicken kabob with pineapple glaze

chicken empanada with avocado sauce

ratatouille and truffle potato croquette ,

beef brochette with pinot noir or teriyaki

boursin cheese and spinach stuffed mushrooms

fried breaded shrimp with cocktail sauce

cheese quesadilla with new mexico salsa

serrano ham and manchego cheese croquettes

7.00 PER PIECEbacon-wrapped scallop with blueberry reduction

skewered large prawns with coconut curry sauce

coconut shrimp with horseradish mango marmalade

pork or vegetable egg roll with sweet chili sauce

chicken fingers with spicy plum sauce and traditional sides

pot stickers with ginger soy or sweet and sour

beef kabob with green peppercorn sauce

thai beef or chicken satay with coconut peanut sauce

buffalo chicken wings with blue cheese dressing

black bean spring rolls with salsa verde ,

spanakopita ,

chicken quesadilla with salsa verde

assorted miniature pizza tarts

fried artichoke heart with parmesan cheese and truffle sauce ,

crab-stuffed mushrooms

7.50 PER PIECE crab cake with celery root slaw

new zealand lamb with tzatziki

miniature beef wellington with demi sauce glaze

korean-style bbq short ribs

21



RECEPTIONS

COLD DISPLAYS must be ordered in conjunction with other reception items

FRESH VEGETABLES WITH RANCH AND GUACAMOLE (serves 75) 600.00

IMPORTED CHEESES WITH DRIED FRUITS, NUTS AND ASSORTED BREADS(serves 75) 715.00

DOMESTIC CHEESES WITH DRIED FRUITS, NUTS AND ASSORTED BREADS (serves 75) 635.00

SEASONAL SLICED FRUITS WITH ASSORTED DIPS(serves 75) 675.00

ANTIPASTO eggplant, roasted peppers, zucchini, mushrooms, olives, artichokes with salami, provolone cheese and assorted breads

(serves 75) 900.00

CAPRESE SALAD bocconcini mozzarella cheese with tomatoes, extra-virgin olive oil and balsamic glaze

(serves 75) 490.00

CHILLED MIXED GRILL PLATTERgrilled herb chicken and beef tenderloin, assorted mustards, aïoli and assorted breads

(serves 75) 1000.00

SMOKED SALMON served with capers, onions, eggs and cream cheese with lemon and bagel chips

small (serves 35) 500.00

CHIPS AND DRY SNACKSpotato chips, pretzels, tortilla chips or corn chips

36.00 per bowl (serves 15)

DIP SELECTIONSonion, herb, hot bean, guacamole*, salsa, hummus*, baba ganoush* and artichoke dip

42.00 per quart (serves 15)

*add 3.00 per quart

22



RECEPTIONS

FROM THE CARVING ROUND all carved items are served with baked rolls and appropriate condiments. carver fee of 300.00 per carver will apply

sous-vide turkey with cranberry and apple compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 400.00 (40 servings)

black angus steamship with horseradish cream and au jus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1300.00 (200 servings)

orange and maple basted pork loin with pan gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 400.00 (25 servings)

honey and pineapple glazed ham with mango-ginger chutney and mustard . . . . . . . . . . . . . . . . . . . . . . . . 450.00 (45 servings)

whole-roasted beef tenderloin with green peppercorn sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 550.00 (25 servings)

roasted new york sirloin with a red wine demi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600.00 (35 servings)

dry rub prime rib with natural jus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600.00 (40 servings)

fresh salmon en croûte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300.00 (25 servings)

leg of lamb with chili-mint chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 400.00 (25 servings)

ACTION STATIONmust be ordered in conjunction with other reception items. based on 3 ounces per portion by our chefs. 300.00 per chef charge

ASIAN STIR-FRYmarinated chicken and beef with straw mushrooms, peppers, onions, snow peas, scallions, carrots, tofu and water chestnuts, served with oyster sauce and jasmine rice

22.00 per person

TRIO OF TENDERLOIN pork, chicken and beef tenderloin served with pan sauces, horseradish, mustard and assorted rolls

27.00 per person

SCAMPI SAUTÉ STATION jumbo shrimp with peppers, herbs, white wine and butter

30.00 per person

SALAD BARspinach, romaine lettuce, mixed greens, assorted vegetables, cheeses and meats

18.00 per person

ASIAN SALAD BARchoice of chicken, shrimp or beef with assorted vegetables and asian salad mix with dressings

18.00 per person

MASHED POTATO BARyukon gold mashed potatoes, roasted garlic, herbs, bacon, cheese, oven-cured tomatoes and mushrooms

18.00 per person

23



RECEPTIONS

ACTION STATIONmust be ordered in conjunction with other reception items. based on 3 ounces per portion. prepared by our chefs, at 300.00 per chef

PASTA CHOOSE TWO FROM THE FOLLOWING SELECTIONS: cheese tortellini alfredo, rigatoni bolognese, lobster ravioli with tomato cream, butternut squash ravioli, brown butter and walnuts and fusilli pomodoro with fettuccine alfredo

served with garlic bread and parmesan cheese

25.00 per person

FAJITAS choice of garlic and lime marinated skirt steak or shredded chicken in new mexico adobo, caramelized peppers and onions, flour tortillas, tortilla chips, guacamole, cheddar cheese, salsa and sour cream

26.00 per person

DIPS (does not require a chef)spinach and artichoke dip, roasted red pepper hummus, spicy queso, fire-roasted salsa and hot bean dip, served with pita bread and tortilla chips

15.00 per person

PIZZAdoes not require a chef. based on 2 pieces per person

MARGARITAtomato and basil

BBQ CHICKEN, RED ONIONS AND CILANTRO

SUPREMEpepperoni, sausage, mushrooms, peppers and onions

FOUR CHEESE22.00 per person

DESSERT STATIONSICE CREAM SUNDAE BARvanilla, chocolate and strawberry ice creams, chocolate sauce, caramel sauce and fresh strawberry fruit topping, toasted coconut, chocolate chip cookies, marshmallow, brownies and whipped cream

18.00 per person

CHEESECAKE DESSERT BUFFET (fewer than 50 people choose (3) of the below)assorted cheesecakes include marble and turtle cheesecake parfaits, with strawberry, chocolate and caramel with peanuts

18.00 per person

CHOCOLATE FONDUEmilk or dark chocolate fondue served with fresh whole strawberries, bananas, pineapple spears, chocolate and vanilla pound cake squares, chocolate fudge brownies and chocolate chip cookies

chocolate fountain optional at additional charge

20.00 per person

SWEET TABLE DESSERT BUFFETfrench pastries and strawberries covered in white and dark chocolate

90.00 per dozen

INTERNATIONAL COFFEE STATIONfreshly brewed coffee, decaffeinated and hot tea served with whipped cream, cinnamon sticks, chocolate shavings and crystallized sugar sticks

90.00 per gallon

24



DINNER BUFFETS

all pricing based on a 60-minute service includes a selection of freshly baked breads and rolls, rio blend coffee, decaffeinated coffee and hot tea chef fee at 300.00 per chef if applicable


ITALYtuscan soup

spears of baby romaine lettuce, caesar dressing, pecorino cheese and lemon zest

antipasti table served with olives, artichokes, tomatoes, cheese and crostini

osso bucco with parsley and garlic

chicken parmesan

flash-seared shrimp diablo with an olive oil base

veal picatta with parsley and capers

orecchiette pasta with prosciutto peas and lemon cream sauce

sautéed baby vegetables and eggplant

broken yukon gold potatoes with lemon butter

assorted breads, including french baguettes, sun-dried tomato baguettes and parmesan cheese loaf

tiramisu parfait

peach-moscato-rosemary parfait

lemon meringue tart

hazelnut chocolate cake


MEDITERRANEANmediterranean garden vegetable soup

greek feta cheese salad with roasted garlic and rosemary

heirloom tomato and arugula with lemon oil vinaigrette

beef filet with coriander and red wine demi glaze

seared chicken breast with a saffron and caper sauce

grilled salmon on caponata with tuscan white beans

roasted peewee potatoes and herbs

jumbo asparagus

ziti pasta, spinach and tomato cream

rice pudding and rum raisin coupe

panacotta sangria parfait

panettone bread pudding with amaretto crème anglaise


25



DINNER BUFFETS



CREOLEchicken gumbo

bbq shrimp salad

blackened pasta salad

andouille sausage jambalaya

crawfish boil

cornmeal-crusted catfish with stewed tomato and okra

blackened new york steak

créole red beans and rice

sautéed mustard greens

fresh cornbread variety

banana chocolate bread pudding

red velvet chocolate cream pie

mango-coconut rice pudding

red velvet cupcakes

carrot cupcakes


MEXICOchicken pozole soup

tequila lime watermelon salad

seafood ceviche

crunchy vegetable salad with honey-chipotle vinaigrette

whole-roasted chicken poblano

steak fajitas with roasted peppers and caramelized onions, flour tortillas, cheese, sour cream and pico de gallo

mahi-mahi with corn, tomato salsa and coriander

pork carnitas

papas a la crema

roasted corn on the cob with condiments

tortilla chips

trimmings include guacamole, lettuce, cheese, sour cream and salsas

vanilla caramel flan

chocolate hazelnut tart

fresh mango tart

tres leche strawberry coupe


26



DINNER BUFFETS



BBQ COOK OUTbaby red potato salad

seasons best greens with toppings

coleslaw

bbq beef ribs

grilled chicken legs with honey glaze

roasted salmon with chipotle cream

hamburgers, served with sliced onions, sliced beefsteak tomatoes and iceberg lettuce, sliced cheddar and baby swiss cheeses, mustard, ketchup, mayonnaise and bacon*

gourmet mac ‘n’ cheese

grilled asparagus

fresh corn on the cob with sweet butter

key lime pie

coconut macaroons

assorted cream pies

assorted cookies


*guacamole and sautéed mushrooms available at 1.50 additional per person

ASIAN thai coconut and white corn soup

mandarin noodle salad

thai beef salad

sushi rolls and nigiri (hand-pressed sushi with seafood topping)

vegetable fried rice

sea bass with bok choy and shiitake mushroom consommé

mongolian beef

cashew chicken

vegetable stir-fry

steamed white rice and pad thai

green tea-coconut-tapioca parfait

almond cookies

almond-mango cake

chocolate-banana mousse cake


27



DINNER BUFFETS



MAUIchilled tropical coconut soup

bbq chicken salad with pineapple and lychee relish

baby green salad with champagne vinaigrette

papaya salad with lime-pepper vinaigrette

jicama slaw

grilled chicken with hawaiian pesto sauce

macadamia-encrusted red snapper with green curry sauce

grilled pork loin with malibu rum sauce

fried rice with fried plantain chips

sweet potato mash

chef selection of island vegetables

chocolate dobash cake

coconut-tapioca-mango parfait

guava-macadamia cheesecake pie


SOUTHWESTERN COOK-OUTassorted greens with bay shrimp, crumbled bacon, chopped eggs, cherry tomatoes, pepperoncini, olives, shredded cheddar cheese, cucumbers and carrots with southwest ranch, blue cheese, thousand island and italian dressings

blt pasta salad

pineapple and granny smith apple coleslaw

sliced fresh fruit

garlic marinated rib eye steak with anchovy olive butter

tortilla-crusted breast of chicken with cumin-honey essence

grilled lime grouper fillet with mango salsa

roasted zucchini and squash

ranch beans

twice-baked potatoes

homemade bread pudding with spiced rum vanilla sauce

red velvet cupcakes

sour cream cheesecake


28



PLATED DINNER

price based per person. fewer than 25 guests, add an additional 10.00 per person

includes a selection of freshly baked breads and rolls, rio blend coffee, decaffeinated coffee and hot tea

all dinner entrées include choice of one starter and dessert


STARTERS SOUPbutternut squash bisque served with dried cranberries and roasted pumpkin seeds

cream of asparagus

tuscan bean

upgraded soups

lobster bisque with double cream cognac


wild mushroom soup en croûte


SALAD rio ultra-mix greens with teardrop tomatoes, julienned radishes and cucumbers, served with a creamy herb dressing

italian lettuce mix with heirloom tomatoes, grilled artichoke heart, asiago cheese, served with a creamy basil dressing and balsamic reduction

baby spinach leaves with vegetable chips, served with a red onion marmalade and port balsamic vinaigrette

baby mesclun greens with goat cheese crouton and candied walnuts, served with a pear vinaigrette

upgraded salad

caesar salad cannoli, parmesan crisp and flatbread pesto croutons, served with creamy peppercorn caesar dressing


niçoise salad with tomato, olives and grilled haricot verts, served with a sun-dried tomato vinaigrette


CREATE YOUR OWN SALAD 7.00 additional per person

please choose (1) of the following in each of the following categories:

lettuce

rio ultra-mix, baby arugula, baby spinach, romaine, iceberg, butter or kale

kale

iceberg, butter or kale

cheese

feta, ricotta salata, parmesan crisps, goat or chipotle-cheddar

savory

teardrop tomatoes, cured roma tomatoes, grilled cippolini, artichoke hearts, crispy shallots or pancetta crisps

crisp

carrots, jicama, zucchini, radish, cucumber, fresh apple or fresh pear

sweet

dried cranberries, dried cherries or candied fruits including orange, lemon, ginger and pineapple

nuts

candied walnuts, pecan, almonds, pumpkin seeds, sunflower seeds or pine nuts

dressing

honey mustard, ranch, blue cheese, creamy balsamic or champagne vinaigrette

29



PLATED DINNER

price based per person. fewer than 25 guests, add an additional 10.00 per person includes a selection of freshly baked breads and rolls, rio blend coffee, decaffeinated coffee and hot tea

INTERMEZZO apricot-vanilla sorbet

mango sorbet

melon sorbet

blood orange-strawberry sorbet

7.00 each ice plates may be added for an additional 10.00 each

POULTRYpan-seared airline chicken breast with artichoke and oven-cured tomatoes, basil cream sauce and basmati rice. . . . . . . . . . . . 77.00

grilled chicken breast with shiitake mushroom and basil cream with dauphinoise potato . . . . . . . . . . . . . . . . . . . . . . . . . 78.00

chicken wellington with wild mushroom duxelles in puff pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79.00

chicken parmesan served with penne pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76.00

MEATpeppercorn-crusted tenderloin of beef with port wine reduction sauce and white truffle croquet . . . . . . . . . . . . . . . . . . . . 92.00

roast prime rib with beef au jus and baked potato. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90.00

wild mushroom-encrusted filet of beef with three-root gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92.00

char-grilled colorado lamb chops with morel and truffle essence sweet potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94.00

new york strip steak topped with blue cheese and caramelized onions, served with burgundy cream sauce and garlic mashed potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90.00

grilled petit filet mignon and chicken breast filled with sun-dried tomatoes and Pecorino risotto . . . . . . . . . . . . . . . . . . . . 96.00

FISHcitrus-encrusted sea bass with lemon beurre blanc and wild mushroom risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87.00

wild caught maple-rubbed salmon with yukon mustard mash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84.00

large prawns stuffed with crab meat accompanied by lobster mashed potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90.00

broiled halibut served with tomato-basil pomodoro and farfalle pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86.00

MEAT AND FISHbroiled petit filet mignon and cold-water lobster tail with cognac sauce and broken yukon gold potatoes . . . . . . . . . . . . . . 110.00

sage roasted petit filet mignon and apple smoked bacon-wrapped salmon with large pearl couscous . . . . . . . . . . . . . . . . 102.00

seared petit filet mignon and seared sea bass with porcini essence and mushroom fontina cheese risotto . . . . . . . . . . . . . . 104.00

grilled petit filet mignon and lobster stuffed prawns, bordelaise sauce and basil red pepper with herbed potatoes. . . . . . . . . 105.00

30



PLATED DINNER

price based per person. fewer than 25 guests, add an additional 10.00 per person includes a selection of freshly baked breads and rolls, rio blend coffee, decaffeinated coffee and hot tea

DESSERTlate-harvest sabayon with berries

tiramisu parfait

key lime cream tart

buttery shortbread with milk chocolate mousse, soft caramel and dark chocolate rice krispies

chocolate hazelnut crunchy cake

upgraded dessert

fruit delight puff


white chocolate green tea cake with raspberry sauce


vanilla crème brûlée


trio dessert plate

petite versions of key lime cream tart, buttery shortbread with milk chocolate mousse and chocolate hazelnut crunchy cake to please everyone’s taste buds


31



RIO BEVERAGES

HOSTED BAR SELECTIONS CALL BRANDS PREMIUM BRANDS SUPER-PREMIUM BRANDS/ CORDIAL 10.00 per drink 11.00 per drink 13.00 per drink

VODKA skyy absolut grey goose, belvedere or ketel one

GIN beefeater bombay bombay sapphire or tanqueray no. ten

SCOTCH dewar’s white label chivas regal the glenlivet or glenmorangie or glenfiddich

WHISKEY seagram’s 7 jack daniel’s gentleman jack

BOURBON jim beam crown royal maker’s mark or woodford reserve

RUM cruzan bacardi superior 10 cane, mount gay or captain morgan

TEQUILA sauza jose cuervo patrón

BRANDY/COGNAC e. & j. gallo hennessy rémy martin vs

HOUSE WINE trinity oaks sommelier’s selection premium sommelier’s selection

IMPORTED BEERheineken, corona extra or corona light 9.00 each

MICROBREWsamuel adams (on request) 8.50 each

DOMESTIC BEERmiller lite, mgd or coors light 8.00 each

NON-ALCOHOLIC BEERsharp’s 7.00 each

RED BULL ENERGY DRINK 7.00 each

BOTTLED WATER 5.25 each

ASSORTED SOFT DRINKS (PEPSI PRODUCTS) 5.25 each

HOSTED BAR PACKAGE per person CALL BRANDS PREMIUM BRANDS SUPER-PREMIUM BRANDS

ONE HOUR 25.00 30.00 35.00

TWO HOURS 35.00 42.00 49.00

THREE HOURS 45.00 54.00 63.00

FOUR HOURS 55.00 66.00 77.00labor charges

300.00 bartender fee will apply for each bartender for the first 4 hours | additional fees may apply for extending

we suggest one bar per 75 to 100 guests

32



RIO BEVERAGES

CASH BARcash bar prices are inclusive of tax and service chargea 650.00 minimum sales, per bar, exclusive of tax and gratuity will be charged to the host should sales fall short this minimum

CALL BRANDS skyy vodka, beefeater gin, dewar’s white label scotch, seagram’s 7 whiskey, jim beam bourbon, cruzan rum, sauza tequila, e. & j. gallo brandy and trinity oaks wines

*please refer to your convention services manager for premium cash bar options

12.00 per drink

IMPORTED BEERS heineken, corona extra or corona light

12.00 per drink

DOMESTIC BEERSmiller lite, mgd or coors light

10.00 per drink

TRINITY OAKS HOUSE WINE 12.00 per drink

FRUIT JUICE 6.00 per drink

ASSORTED SOFT DRINKS pepsi products

6.00 per drink

BOTTLED WATER 6.00 per drink

RED BULL ENERGY DRINK 10.00 per drink

labor charges


brands are subject to change

we suggest one bar per 150-200 guests

charges are based on the guarantee for the event. should the number of guests in attendance exceed your guarantee, the charges will be based on the actual number of guests attending. cash bars will incur a 650.00 per bar minimum exclusive of tax & gratuity. if minimum is not met, charges will be added to meet the minimum

33



RIO BEVERAGES

SPECIALTY HOSTED BAR SELECTIONS

CHAMPAGNE BARdomaine chandon, brut cuvée, napa valley, served with framboise or crème de cassis

12.00 per glass

MARTINI BARtraditional – absolut vodka or bombay gin, cosmopolitan, apple orchard, lemon drop or blue wave

11.00 per drink

RUM BAR5 types of rums – bacardi superior, captain morgan, 10 cane, mount gay and cruzan, served with assorted tropical juices

12.00 per drink

MARGARITA/TEQUILA BAR3 types of tequila – sauza, jose cuervo and patrón, served with sweet & sour citrus juices

12.00 per drink

WHISKEY/BOURBON BARjack daniel’s, maker’s mark and bartender’s choice of bourbons, served over pepsi, sweet & sour and mineral water

10.50 per drink

SKYY VODKA BARskyy vodka served with pom pomegranate juice

10.00 per drink

CORDIALSgrand marnier, kahlúa, sambuca, baileys irish cream liqueur and cognac

12.00 per drink

labor charges


charges are based on the guarantee for the event. should the number of guests in attendance exceed your guarantee, the charges will be based on the actual number of guests attending

34



WINE LIST

CHAMPAGNE AND SPARKLING WINESDOMAINE STE. MICHELLE, “BRUT,” WASHINGTON 48.00this elegant wine is dry to medium-dry. pear and pineapple aromas leap out of this sparkler while flavors of crisp green apple are lively on the palate

DOMAINE CHANDON, “LIBRARY CUVÉE,” NAPA VALLEY 55.00complex, with a cedar, sour lemon edge to the pear and citrus flavors, finishing with a lemon blossom scent and good length

VEUVE CLICQUOT YELLOW LABEL, REIMS, FRANCE 145.00intense, pleasant fragrance with fruit and brioche notes, well-balanced and pleasantly fresh to taste, with a remarkable fruity structure

PERRIER-JOUËT “GRAND BRUT,” EPERNAY, FRANCE 110.00rich and inviting, exhibiting vanilla, pastry and honey flavors with hazelnut and citrus

WHITE WINESHOUSE WINE, TRINITY OAKS 44.00

CHARDONNAY, J. LOHR, MONTEREY 48.00tropical stone fruit with toasted vanilla bouquet. perfect with roasted chicken and seafood

CHARDONNAY, FERRARI-CARANO, ALEXANDER VALLEY 52.00pear, fig, light oak and vanilla shadings with pretty anise, butterscotch and hazelnut shadings

CHARDONNAY, NAPA CELLARS, NAPA VALLEY 55.00huge fruit flavors reminiscent of tropical fruit, balanced by a layer of lemony acidity and a long, polished finish

CHARDONNAY, KENDALL-JACKSON, GRAND RESERVE, CALIFORNIA 54.00elegant and tropical with hints of key lime and grapefruit, firm acidity and creamy texture

CHARDONNAY, SONOMA-CUTRER, RUSSIAN RIVER RANCHES 58.00medium weight and clean with a wonderful acid backbone, offering up grapefruit, lemon, pear and kumquat, with subtle notes of vanilla bean

FUMÉ BLANC - SAUVIGNON BLANC, FERRARI-CARANO, SONOMA COUNTY 48.00notes of ripe melon, kiwi and citrus, medium-full body and rich, grassy, slightly tropical, citrus and honeydew melon flavors

SAUVIGNON BLANC, SEAGLASS, SANTA BARBARA COUNTY 46.00flavors of melon and citrus with a bright palate-cleansing acidity

SAUVIGNON BLANC, KIM CRAWFORD, MARLBOROUGH, NEW ZEALAND 54.00crisp and powerful, well-balanced wine with intense aromas of gooseberry, passion fruit and citrus flavors

RIESLING, CHATEAU STE. MICHELLE, COLUMBIA VALLEY 44.00refreshing, off-dry riesling that delivers sweet lime and peach character with subtle mineral notes

PINOT GRIGIO, SANTA MARGHERITA, VALDADIGE, ITALY 65.00fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor

WHITE ZINFANDEL, SUTTER HOME 45.00a delicate blush pink color introduces this fresh, lively wine with flavors of strawberries and melon

due to availability some listed wines may require a minimum order please consult with your catering or convention service manager

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WINE LIST

RED WINESCAESARS SOMMELIER SELECTION OF RED WINE 48.00

CABERNET SAUVIGNON, MAIN STREET, NAPA VALLEY 45.00a classic cabernet sauvignon nose with hints of vanilla proceeds lush flavors of currant and raspberry, ending in a smooth, lightly “dusty” finish

CABERNET SAUVIGNON, CASA LAPOSTOLLE, CHILE 50.00expressive red fruit notes, layered by spices and sweet notes from the oak with smooth tannins and well-balanced acidity

CABERNET SAUVIGNON, J.LOHR, PASO ROBLES 50.00ripe flavors of black current and cherry with a bouquet of vanilla and spice. perfect with grilled beef and chocolate

CABERNET SAUVIGNON, FRANCIS COPPOLA, “DIRECTOR’S CUT,” NAPA VALLEY 70.00delivers enticing aromas of cola, cherry and eucalyptus before revealing dark, rich berries, cassis and dark cherries

CABERNET SAUVIGNON, TRINCHERO “CHICKEN RANCH,” NAPA VALLEY 80.00a classic cabernet sauvignon nose with hints of vanilla proceeds lush flavors of currant, raspberry ending in a smooth, slightly “dusty” finish

MERLOT, RED DIAMOND, COLUMBIA VALLEY 48.00aromas of sweet cherry and vanilla introduce this merlot. the silky palate displays flavors of red berries, juicy plums and a touch of caramel and mocha

MERLOT, FERRARI-CARANO, SONOMA COUNTY 52.00a multi-dimensional, velvety wine with a dark ruby color and complex nose of fresh black cherries and blackberry

MERLOT, MURPHY-GOODE 50.00aromas of black cherry and thyme with rich flavors of blackberry jam, nutmeg and dark fruit

PINOT NOIR, CHALONE, MONTEREY 56.00fragrant heirloom roses, ripe black cherries and a touch of tobacco invite the senses into this approachable and enjoyable pinot noir

PINOT NOIR, WOOLLASTON, NELSON, NEW ZEALAND 70.00fragrant heirloom roses, ripe black cherries and a touch of tobacco invite the senses into this approachable and enjoyable pinot noir

ZINFANDEL, RAVENSWOOD “VINTNERS BLEND” 48.00rich, somewhat soft, moderately complex, spicy, ripe raspberry aroma with flavors of black cherries, mint and vanilla, with a sturdy, slightly astringent finish

SHIRAZ, JACOB’S CREEK, AUSTRALIA 46.00bouquet of plum and blackberry complexed with spicy notes with hints of cassis, complemented by restrained sweet vanilla oak

CHIANTI, RUFFINO, TUSCANY, ITALY 46.00features a delicious bouquet with floral and fruity notes leading to lightly spicy scents of white pepper and hazelnut

due to availability some listed wines may require a minimum order please consult with your catering or convention service manager

Documents

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