breakfast buffet THE DEALER 39

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THE DEALER

39

Orange & Cranberry Juices Seasonal Fruit & Berries

Assorted Croissants, Muffins, Danishes, Fruit Preserves, Butter Scrambled Eggs with Chives

Herb-Roasted Potatoes Choice of Meat:

Applewood-Smoked Bacon, Chicken-Apple Sausage or Pork Sausage Links

FULL MONTY

48

Orange, Cranberry, Grapefruit Juices Seasonal Fruit & Berries

Greek Yogurt Parfaits with Granola & Mixed Berries Steel Cut Oatmeal

Assorted Bagels, Croissants, Muffins, Danishes, Fruit Preserves, Butter Scrambled Eggs with Tillamook Cheddar

Classic Eggs Benedict with Hollandaise Sauce Chicken-Apple Sausage

Applewood-Smoked Bacon Herb-Roasted Potatoes

Brioche French Toast, Fresh Berries, Maple Syrup

SOUTHWEST

45

Orange, Cranberry, Grapefruit Juices Seasonal Fruits & Berries

Assorted Croissants, Muffins, Danishes, Fruit Preserves, Butter

Scrambled Eggs with Tomatoes, Green Onions, White Cheddar Cheese Chilaquiles Verde with Chorizo, Fried Eggs, Cotija, Pico de Gallo

Applewood-Smoked Bacon Pork Chile Verde

Charro Beans

Sweet Potato Hash with Caramelized Onions & Roasted Peppers Flour Tortillas

Molcajete Salsa

SAHARA

42

Orange & Cranberry Juices Seasonal Fruit & Berries

Greek Yogurt Parfaits with Granola & Mixed Berries

Assorted Croissants, Muffins, Danishes, Fruit Preserves, Butter Scrambled Eggs with Chives

Chicken-Apple Sausage Applewood-Smoked Bacon Herb-Roasted Potatoes

Buttermilk Pancakes with Honey Butter & Maple Syrup Freshly Brewed Coffee, Decaffeinated Coffee & Gourmet Hot Teas served with each of the above

breakfast buffet

Breakfast Buffets are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to breakfast buffets ordered for less than 25 guests). Buffets are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during breakfast service.*Chef fee of $200 per chef.

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Fried Chicken & Waffles 10

Chilaquiles Verde with Chorizo, Fried Eggs, Cotija, Pico de Gallo 9 Greek Yogurt Parfaits with Granola & Mixed Berries 8

Breakfast Burrito with Flour Tortilla, Scrambled Eggs, Chorizo, Potatoes, Cheddar, Salsa 15

“BENEDICTS”

Blackened NY Strip on Sourdough with Hollandaise 13

Pan-Roasted Salmon, Wilted Spinach, Tomato, Caper-Lemon Hollandaise 12 Maryland Crab Cake with Old Bay Hollandaise 12

Classic Eggs Benedict with Hollandaise 9 Serrano Ham & Toasted Tomato Bread 12

OMELET STATION

Fresh Eggs or Egg Whites, Choice of Diced Ham, Onions, Bacon, Scallions, Peppers, Spinach, Tomatoes, Mushrooms, Cheddar, Swiss Cheese 14

PACIFIC COAST OMELET STATION

All of the Above, plus Shrimp, Crabmeat, Smoked Salmon, Smoked Trout 17

BUTTERMILK GRIDDLE CAKES

Strawberry, Banana & Blueberry Compote, Maple Syrup 9

WAFFLES

Mixed Berry Compote, Whipped Cream, Honey Butter 11

BRIOCHE FRENCH TOAST

Fresh Berries & Maple Syrup 9

Catering food and beverage pricing is subject to 23% service charge and 8.375% prevailing Nevada state sales tax, which are subject to change. Freshly Brewed Coffee, Decaffeinated Coffee & Gourmet Hot Teas served with each of the above

breakfast enhancements

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THE CLASSIC CONTINENTAL

29 Orange, Grapefruit, Cranberry Juices

Golden Hawaiian Pineapple, Honeydew, Cantaloupe, Strawberries Miniature Bake Shop Specialties

Assorted Croissants, Muffins, Danishes, Fruit Preserves, Butter Miniature Bagels Regular & Low Fat Cream Cheese

DELUXE CONTINENTAL

Golden Hawaiian Pineapple, Honeydew, Cantaloupe, Strawberries, Blueberries, Blackberries, Raspberries Greek Yogurt Parfaits with Granola & Mixed Berries Croissants, Muffins, Danishes, Butter, Jams, Preserves Miniature Bagels Regular & Low Fat Cream Cheese

Toast & English Muffins

THE GRAND CONTINENTAL

Golden Hawaiian Pineapple, Honeydew, Cantaloupe, Strawberries Miniature Bake Shop Specialties

Croissants, Muffins, Danishes, Butter, Jams, Preserves Miniature Bagels Regular & Low Fat Cream Cheese

Greek Yogurt Parfaits with Granola & Mixed Berries Organic Hard Boiled Eggs

Steel Cut Oatmeal with Raisins, Dried Cherries, Pecans Prosciutto & Salami

Gruyere, Asiago, Brie Cheese

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POPCORN

18 Caramel

Hawaiian Candied Cheddar

SINS AND SINNERS

18 Raw Almonds, Roasted Cashews M&M’s

Dried Cranberries Banana Chips Malted Milk Balls Peanut M&M’s

CHIPS AND DIPS

19

Fresh Potato Chips with Onion Dip

Tortilla Chips with Cheddar Cheese Sauce Pita Chips with Tzatziki

Fresh Carrot “Chips” with Hummus

FRESH START

24 Trail Mix

Seasonal Whole Fruits Banana Nut Muffins Kind Bars

Coconut Water

CITRUS BREAK

18

Minted Citrus Segment Salad Lemon Madeleines

Orange Soaked Mini Pound Cakes Orange-Pineapple Smoothie

CHOCOLATE DELIGHT

18.50 Chocolate Chip Cookies

Chocolate Brownies

Chocolate Covered Strawberries Chocolate Covered Pretzels

REFRESH

21 Fresh Fruit Kabobs

Vegetable Crudité with Hummus & Ranch Greek Yogurt Parfaits, Granola & Berries Pineapple Agua Fresca

ALL DAY REFRESHMENT BREAK

65

(8 Hours Service)

Assorted Soft Drinks and Bottled Water

Freshly Brewed Coffee and Decaffeinated Coffee Gourmet Hot Teas

Break Packages are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to break packages ordered for less than 25 guests).

Breaks are priced based on 30 minutes of service. Replenishment of any items after 30 minutes will be charged on consumption. Items on break service are not transferable. *Chef and attendant fees at $200. Catering food and beverage pricing is subject to 23% service charge and 8.375% prevailing Nevada state sales tax, which are subject to change.

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BAKERIES

Chocolate and Plain Croissants 67 (per dozen)

Assorted Danish Pastries 67 (per dozen)

Assorted Muffins 66 (per dozen)

Gluten Free Muffins 67 (per dozen)

Warm Sticky Buns 73 (per dozen)

Assorted Bagels with Regular & Low Fat Cream Cheese 66 (per dozen)

Cinnamon Rolls 66 (per dozen)

Banana Bread 66 (per dozen)

Lemon Bread 66 (per dozen)

Freshly Baked Deluxe Cookies 66 (per dozen)

Assorted Biscotti 66 (per dozen)

Blondies & Brownies 67 (per dozen)

Warm Soft Pretzels with Mustard 66 (per dozen)

TREATS

Seasonal Whole Fruits 5.50 (each)

Sliced Fresh Seasonal Fruit 13 (per person)

Fresh Fruit Kabobs with Honey Yogurt Sauce 9 (each)

Assorted Individuals Dry Cereals with Milk 6 (each)

Assorted Individuals Yogurts 6 (each)

Assorted Individuals Greek Yogurts 7.50 (each)

Granola Bars 6 (each)

Kashi Bars or Protein Bars 7 (each)

Chilled Hard Boiled Eggs 30 (per dozen)

Perishable Break Items are priced based on 30 minutes of service. Replenishment of any items after 30 minutes will be charged on consumption. Items on break service are not transferable. Catering food and beverage pricing is subject to 23% service charge and 8.375% prevailing Nevada state sales tax, which are subject to change.

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SNACKS

Premium Mixed Nuts 40 (per pound)

Dry Snack to Include: Potato Chips, Pretzels or Popcorn 30 (per pound)

Tortilla Chips 30 (per pound)

Pita Chips 30 (per pound)

Vegetable Chips 35 (per pound)

Salsa 25 (per quart)

Hummus 35 (per quart)

Guacamole 40 (per quart)

French Onion Dip or Blue Cheese Dip 25 (per quart)

Assorted Ice Cream Bars 7 (each)

Assorted Frozen Fruit Bars 7 (each)

Assorted Candy Bars 6 (each)

Assorted Individual Bags of Dry Snacks 6 (each)

Assorted Low-Carb Bars 8 (each)

HOT BEVERAGES

Freshly Brewed Coffee 90 (per gallon)

Freshly Brewed Decaffeinated Coffee 90 (per gallon)

Selection of Assorted Gourmet Teas 90 (per gallon)

CHILLED BEVERAGES

Fresh-Squeezed Orange Juice 37 (per quart)

Fresh-Squeezed Grapefruit Juice 37 (per quart)

Assorted Regular and Diet Soft Drinks (Pepsi Products) 6 (each)

Bottled Water 6 (each)

Sparkling Bottled Water 6.50 (each)

Gourmet Bottled Juices 8 (each)

Freshly Brewed Iced Tea 90 (per gallon)

Bottled Iced Tea 7 (each)

Bottled Lemonade 7 (each)

Individual Cartons of White or Chocolate Milk 7 (each)

Red Bull 8 (each)

Sports Drinks 8 (each)

Perishable Break Items are priced based on 30 minutes of service. Replenishment of any items after 30 minutes will be charged on consumption. Items on break service are not transferable. Catering food and beverage pricing is subject to 23% service charge and 8.375% prevailing Nevada state sales tax, which are subject to change.

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LUNCH SELECTIONS

40

Customize your boxed lunch Pick 2 Main Selections for your Group

Pick 1 Side Salad, 1 Whole Fruit, 1 Snack, and 1 Dessert for All Refer to page 7 for Beverage Selection

Main Selection SELECT 2

Cobb Salad with Grilled Chicken & Ranch Dressing Caesar Salad with Grilled Chicken

Roasted Rib Eye Sandwich, Roasted Garlic Aioli, Caramelized Onions, Arugula, Ciabatta Roll Tomato, Mozzarella, Basil, Balsamic Reduction, Pesto Mayonnaise on Ciabatta Bread

Classic Club Sandwich (Turkey, Bacon, Lettuce, Tomato) on Multigrain Roll Ham & Swiss Cheese on Sourdough Bread Roll

Turkey & Swiss Cheese on Multigrain Roll

Chicken Caesar Wrap in a Sun-Dried Tomato Tortilla Tuna Salad in a Honey Whole Wheat Tortilla

Side Salads SELECT 1 Red Bliss Potato Tropical Fruit Cole Slaw Gemelli Pasta Three-Bean Greek

Whole Fruits SELECT 1 Whole Pear

Whole Red or Green Apple Banana Snacks SELECT 1 Potato Chips BBQ Chips Salted Peanuts Granola Bar

Vegatable Terra Chips Pretzels

Trail Mix

Sweets SELECT 1 Chocolate Chip Cookie Peanut Butter Cookie Oatmeal Cookie Chocolate Brownie White Chocolate Blondie

Boxed Lunches are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to boxed lunches ordered for less than 25 guests). Catering food and beverage pricing is subject to 23% service charge and 8.375% prevailing Nevada state sales tax, which are subject to change.

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THE CALIFORNIA

49 Kale & Quinoa Salad

Farro, Almonds, Pumpkin Seeds, Cauliflower, Grapes, Pickled Cherries, Parmesan, Lemon Dressing

Pan-Roasted Chicken Breast, Roasted Baby Potato, French Green Beans, Demi-Glace, Butter Sauce, Sun-Dried Tomato Vinaigrette

House Made Rolls & Butter

Lemon Pavlova with Seasonal Fruits

ICHIBAN

52

Chinese Chicken Salad, Romaine Lettuce, Napa Cabbage, Crispy Wonton, Rice Noodles, Plum Vinaigrette

Hibachi Grilled Salmon, Cucumber Salad, Citrus Ponzu House Made Rolls & Butter

Honey Toast with Matcha Cream

THE TUSCAN

42

Minestrone Soup with Couscous

Basil Pesto-Grilled Chicken Breast Salad, Romaine Hearts, Cannellini Beans, Red Onions, Black Olives, Green Beans, Baby Heirloom Tomato, Parmesan, Red Wine Vinaigrette House Made Rolls & Butter

Tiramisu

Plated Lunches are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to plated lunches ordered for less than 25 guests). Lunches are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during lunch service.

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VERONA

56 Caesar Salad

Baby Romaine, Parmigiano Reggiano, Croutons

Herb-Basted Shrimp & Scallop Skewers, Tortellini, Tomato Cream Sauce House Made Rolls & Butter

Mascarpone Cheesecake with Seasonal Fruit

BISCAY

49

Roasted Tomato Soup, Garlic Croutons, Pine Nut-Basil Pesto

Gruyere, Prosciutto & Spinach-Stuffed Chicken Breast, Black Pepper Polenta, French Green Beans, Red Wine Shallot Sauce

Roasted Pear & Almond Tart, Vanilla Parfait with Caramel Sauce

EXECUTIVE

65

Waldorf Salad with Apples, Grapes, Celery, Candied Walnuts, Butter Lettuce, Creamy Lemon Dressing

Petite Filet Mignon topped with Mushroom Duxelle, Olive Oil Smashed Potatoes, Roasted Baby Carrots, Cipollini Onion, Red Wine Demi-Glace

Vanilla Crème Brûlée & Seasonal Berries

Plated Lunches are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to plated lunches ordered for less than 25 guests). Lunches are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during lunch service.

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SICILIA

57

Classic Caesar Salad

Arugula Salad with Shaved Prosciutto, Melon, Lemon Vinaigrette

Asiago Tortellini Salad with Truffle Oil

Chopped Salad with Salami, Fontina, Tomatoes, Olives, Peppers, Oregano Vinaigrette

Baked Mezze Rigatoni Carbonara with Ricotta, Pancetta, Peas, Mozzarella

Sicilian-Style Chicken Cacciatore with Tomatoes, Peppers, Mushrooms

Pan-Roasted White Fish with Tuscan White Bean Ragout

Balsamic-Glazed Seasonal Vegetables Rosemary Focaccia

Italian Cannoli

Panna Cotta with Fresh Raspberries Assorted Biscotti

Tiramisu

THE DIXIE

54 Boston Clam Chowder Red Bliss Potato Salad Creamy Cole Slaw

Cobb Salad with Bacon, Avocado, Tomato, Egg, Blue Cheese & Ranch Dressing

Buttermilk Fried Chicken Blackened Catfish

BBQ Beef Brisket with North Carolina BBQ Sauce Southern-Style Green Beans

Tillamook Cheddar Mac & Cheese Biscuits & Corn Bread

Seasonal Crumble Chocolate Pecan Pie Banana Pudding

MEDITERRANEAN

58

Greek Salad with Feta, Olives, Tomato, Cucumber, Oregano, Red Wine Vinaigrette

Quinoa & Roasted Vegetable Salad with Spiced Almonds, Frisée, Cumin

Hummus with Tahini & Pita Bread

Braised Beef Tagine with Apricots & Sesame Seeds Grilled Chicken Breast with Almonds, Lemon, Green Olives

Garlic Shrimp with Gigante Beans, Castelvetrano Olives, Lemon

Saffron Rice Couscous

Cauliflower with Curry Spice & Cashews Cardamom Rose Rice Pudding

Orange-Scented Semolina Cake Greek Yogurt Panna Cotta Kataifi Cheese Cups

Buffet Lunches are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to lunch buffets ordered for less than 25 guests). Buffets are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during lunch service.

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SAHARA DELI

55 Roasted Tomato Soup

Couscous Salad with Feta, Mint, Tomato

Mesclun of Greens with Sun-Dried Tomato & Basil Vinaigrette Red Bliss Potato Salad

Roasted Mediterranean Vegetable Salad Penne with Roasted Garlic, Tomato, Basil Traditional Salad Niçoise

Assorted Gourmet Sandwiches

Chicken Salad with Almonds & Ciabatta Shrimp Salad & French Roll

Roasted Strip Loin of Beef with Brie, Horseradish, Marble Rye Grilled Vegetables with Portobello Mushroom, Sourdough Bread Dessert “Sandwiches”

Oatmeal Creme Peanut Butter & Jelly S’mores

FARMERS MARKET

51 Roasted Tomato Soup

Mixed Greens Salad with Carrots, Tomatoes, Cucumbers, Radish, Red Wine Vinaigrette

Balsamic-Laced Pasta Salad with Roasted Vegetables Three-Bean Salad

Roasted Chicken Breast with Artichokes, Tomato Salad, Kalamata Olive Sauce Herb & Lemon-Crusted Salmon with Arugula & Fennel Salad

Toasted Almond Green Beans Herb-Roasted Baby Potatoes Freshly Baked Rolls

Strawberry Shortcake Lemon Meringue Cups Cherry Almond Tarts

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THE CARNEGIE

52 Matzo Ball Soup

Manhattan-Style Clam Chowder

Mixed Greens with Cucumber, Carrot, Tomato & Balsamic Dressing Shaved Cabbage Cole Slaw

Macaroni Salad with Mayo, Celery, Red Onion Vanilla-Scented Fruit Cocktail

Shaved Deli Meats and Cheese

Pepper-Crusted Roast Beef, Slow-Roasted Turkey Breast, Salami, New York-Style Pastrami

Cheddar Cheese, Provolone, Munster, Swiss Cheese Dress your Sandwich

Sliced Tomatoes, Shaved Red Onion, Kosher Dill Spears, Cherry Peppers, Iceberg Lettuce

Mayonnaise, Mustard, Creamy Horseradish Breads

Marble Rye, White, Wheat, Sourdough Desserts

New York-Style Cheesecake, Carrot Cake, Chocolate Cake

THE SOUTHWESTERN

56

Tortilla Soup with Tortilla Strips & Cilantro

Guacamole, Salsa Verde, Roasted Tomato Salsa, Pico De Gallo, Tortilla Chips

Cucumber & Jicama Salad in a Citrus Avocado Vinaigrette

Baby Spinach Salad with Radish, Cherry Tomatoes, Pomegranate Dressing Salmon Veracruz

Chicken Breast with Ibarra Mole Sauce

Beef Fajitas with Grilled Peppers & Red Onions Spanish Rice

Frijoles

Warm Corn & Flour Tortillas

Churros with Caramel Dipping Sauce Tres Leches Cake

Vanilla Flan

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MINI DISHES

All selections are cold & are presented on a small flat-bottom spoon

Salmon with Caviar 9.50 (each)

Tuna Poke with Marinated Seaweed Salad 8.50 (each) Seared Albacore with Crispy Onions in Spicy Ponzu Sauce 7.50 (each) Roasted Baby Beet, Truffled Ricotta, Pistachio, Micro Arugula 7.50 (each) Dungeness Crabmeat Salad with Crisp Potato Gaufrette 9.50 (each) Lobster Ravioli & Cognac Lobster Sauce 10 (each)

Beef Wellington 9.50 (each)

STIX

All selections are either hot or cold & are presented on skewers

Cold Selection

Oregano-Marinated Feta with Green Olives 7 (each) Trio of Melon wrapped in Prosciutto 7 (each) Ripe Cherry Tomatoes with Bocconcini, Basil, Pesto 7 (each) Tuna Lollipop, Black Sesame Seeds, Green Onions, Sweet Soy 8.50 (each) Hot Selection

Beef Kebab with Harissa 8.50 (each)

Chicken Kebab with Harissa 8.50 (each)

Chicken Satay with Thai Peanut Sauce 8.50 (each)

SIZZLING

All selections are hot & crispy

Coconut Shrimp with Orange-Horseradish Dipping Sauce 9 (each) Crispy Pork & Shrimp Potstickers with Black Bean Dragon Sauce 7 (each) Vegetable Spring Rolls with Plum Sauce 7 (each) White Truffle Risotto Fritters with Parmesan Crema 7 (each) Short Rib Risotto Fritters, Spicy Puttanesca 7.50 (each)

Truffle Mac & Cheese Bites 7 (each)

BITE SIZE

Cold Selection

Lettuce Cup, Shitake, Tofu, Water Chestnuts, Green Onions 8(each) Tuna Tartare with Pickled Cucumber & Micro Shiso 8.50(each) Chilled Thai Style Shrimp Ceviche, Micro Cilantro 8.50(each) Blue Cheese on Endive, Spiced Pecans 7(each) House Smoked Salmon & Dill Roulade on Pumpernickel Bread 7.50(each)

Beef Tartare on Crostini 9.50(each)

Vegetable Ratatouille on Olive Toast, Manchego Cheese 7(each) Granny Smith Apple with Blue Cheese & Walnuts on Toast 7(each) Smoked Salmon Rosettes with Traditional Accompaniments 8.50(each) Serrano Ham on Charred Tomato Bread 7.50(each) Prosciutto, Blue Cheese, Fig Jam, Cranberry Walnut Toast 7.50(each) Hot Selection

Spicy Chicken Slider, B & B Pickles, Cole Slaw, Black Pepper Brioche 9(each) Beef Slider, Bacon Lardon, Caramelized Onions, Gruyere, Baby Arugula 9(each) Cubano, Ham, Braised Pork, Pickles, Gruyere, Mustard, Ciabatta 9(each)

Bacon-Wrapped Scallops 8.50(each)

Miniature Crab Cake with Harissa Aioli 8.50(each) Italian-Style Meatballs in Spicy Tomato Sauce 7.50(each)

Grilled Baby Lamb Chops 10.50(each)

Cheese & Cappicola Calzones 8.50(each)

Chicken & Jack Cheese Quesadilla, Roasted Tomato & Jalapeño Salsa 7(each) Shredded Beef Taquito, Queso Fresco, Salsa Verde 7(each)

Minimum 50 pieces of each selection

reception hors d’oeuvres

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TUNA & SALMON POKE STATION

22 (per person) Poke Styles: Soy, Wasabi, Spicy, Traditional

GRAND SEAFOOD DISPLAY

60 (per person) Minimum 30 guest

Grilled Jumbo Shrimp, Pacific Oysters on the Half Shell, King Crab Legs Classic Cocktail Sauce, Mignonette, Louis Sauce, Ponzu,

Creamy Horseradish, Lemon Wedges, Tabasco

Chilled Jumbo Shrimp 8.50 (each)

King Crab Legs Center Cut 3” - 5” 10.50 (each)

King Crab Claws 10.50 (each)

Snow Crab Legs 8.50 (each)

Maine Lobster Chicks MP (each)

Pacific Oysters on the Half Shell 6 (each)

Ice Carving (Company Logos & Designs) 600 (each)

All items priced on a per person basis will be prepared for the entire guarantee and not for a reduced portion of the attendance. Reception displays are intended to be dinner when 4 or more stations are selected. Prices are based on a 1-hour presentation and will be pro-rated for longer receptions.

Catering food and beverage pricing is subject to 23% service charge and 8.375% prevailing Nevada state sales tax, which are subject to change.

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ARTISAN CHEESE SELECTION

25

Deluxe Display of Imported & Domestic Cheeses including: Morbier, Pyramid, Double Creme Brie, St. André, Camembert, Stilton, Taleggio, Aged White Cheddar

Dried Fruit, Grape Bunches, Celery, Apples English Crackers & French Bread

IMPORTED & DOMESTIC CHEESES

19

Deluxe Display of Imported & Domestic Cheeses including: Brie, Blue Cheese, Goat Cheese, Aged Cheddar

Dried Fruits, Grape Bunches, Celery, Apples English Crackers & French Bread

CRUDITÉ

13

Seasonal Selection of Fresh Sliced Vegetables including Cherry Tomatoes, Baby Carrots, Sweet Radishes, Celery Hearts, Marinated Olives

Assorted Dipping Sauces

ANTIPASTO

21

Assorted Italian Meats & Cheeses including: Prosciutto, Pepperoni, Salami, Provolone, Fontinella Cheeses

Pepperoncini, Italian Black & Green Olives, Roasted Peppers, Marinated Mushrooms, Artichoke Hearts,

Buffalo Mozzarella Cheese with Sun-Dried Tomatoes

Sliced Ripe Tomatoes, Italian Herbs & Olive Oil with Crackers & Focaccia Bread

All items priced on a per person basis will be prepared for the entire guarantee and not for a reduced portion of the attendance. Prices are based on a 1-hour presentation and will be pro-rated for longer receptions.

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THE CARVING BOARD

All food quantities are prepared to the entire guarantee of the group based on the recommendation below

Italian-Style Pork Porchetta, Crusty Semolina Rolls, Pesto Spread* 525 (per piece)

(Serves approximately 45 people)

Smoked Pork Loin, Red Eye Gravy, Miniature Rolls* 450 (per piece)

Roasted New York Strip of Beef in Pepper Crust, Creamed Horseradish, Mustard, Parker House Rolls* 525 (per piece)

Whole Roasted Tenderloin of Beef, Creamed Horseradish, Mustard, Miniature Rolls* 600 (per piece)

Whole Oven-Roasted 20lb. Turkey, Buttermilk Biscuits, Cranberry Sauce* 525 (per piece)

Bourbon-Glazed Baked Ham, Southern Cream Biscuits with Selection of Mustards* 450 (per piece)

Roasted Prime Rib of Beef, Au jus, Creamed Horseradish, Scallion, Parker House Rolls* 625 (per piece)

Whole Baked Salmon en Croute in a Lemon Beurre Blanc Sauce* 450 (per piece)

Station Enhancements 6 (each per person)

Creamed Spinach Au Gratin Potatoes Cheddar Mac & Cheese

Roasted Carrots

Garlic Mashed Potatoes Truffled Corn

Polenta

Marsala Basted Mushrooms All stations require uniformed Chef. Chef fee of $200 per Chef.

Stations are offered to a minimum of 75 guests; designed to last up to 2 hours maximum; prepared based on the full guest guarantee only; and are intended to be dinner when 4 or more stations are selected. Catering food and beverage pricing is subject to 23% service charge and 8.375% prevailing Nevada state sales tax, which are subject to change.

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SALADS

27

Peppery Mix of Greens with Haricots Vert, Grape Tomatoes, Fresh Fennel, Brioche Crouton in a Lemon Olive Oil Dressing

Traditional Caesar Salad with Wood Grilled Chicken, Parmesan Cheese, Black Olives, Garlic Croutons

Baby Iceberg Lettuce with Charred Beef, Cilantro, Mint, Tomatoes, Cucumber in a Rice Wine Red Pepper Flake Dressing

PASTA

27

Rigatoni Mezza Bolognese

Cheese Tortellini, Pesto, Sun-Dried Tomatoes

Spaghetti Pomodoro with Parmigiano Reggiano & Basil Garlic Basted Ciabatta Bread

RISOTTO STATION

30

Wild Mushroom Risotto with Shredded Beef Short Ribs, Mascarpone, Parmesan, White Truffle, Sweet Peas

Vegetable Risotto with Eggplant, Red Peppers, Onion, Yellow Squash, Zucchini, Tomato

Calamari, Scallop and Rock Shrimp Risotto with Parmesan Cheese & Basil Chiffonade

STREET TACOS

38

Carne Asada, Chicken Tinga, Beer Battered Cod Corn Tortillas

Torilla Chips

Salsa Verde & Pico de Gallo Guacamole

Queso Dip

GO FISH

50

Scampi-Style Shrimp with Lemon Garlic Butter Shrimp Provençale with Calamari & Fresh Basil

Crispy Fried Shrimp with Horseradish Tomato Cocktail Sauce Pearl Pasta “Risotto” with Bay Scallop, Bay Shrimp, Calamari, Tomato

THE SAMURAI STRIP

55 Soy-Mirin-Glazed NY Strip Shrimp & Vegetable Tempura

Hibachi-Grilled Salmon with Citrus Ponzu Sauce Steamed Rice

Pan-Fried Pork Gyoza Dumplings with Soy Dipping Sauce Cucumber Salad

All Stations require uniformed Chef. Chef fee $200 per Chef. A minimum of four stations are required when action stations are planned as a dinner alternative. All items priced on a per person basis will be prepared for the entire guarantee and not for a reduced portion of the attendance.

Prices are based on a 1-hour presentation and will be pro-rated for longer receptions.

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RAT PACK THROWBACK

21

Bananas Foster: Banana, Foster Sauce, Vanilla Ice Cream Fondue: Dark Chocolate, Pound Cake, Strawberries, Pineapple Baked Alaska: Lemon Curd, Meringue, Graham Crust

GELATO PARLOR

23 Assorted Gelatos

Oreo Crumble, Mini Peanut Butter Cup Marshmallow, Brownie Pieces, Mixed Berries Caramel, Nutella, Chocolate

Whipped Cream, Assorted Sprinkles

MORE THAN YOUR AVERAGE S’MORE

19 Graham Cracker

Toasted Vanilla Marshmallow

Fresh Bananas, Strawberries, Candied Bacon Caramel Sauce, Milk Chocolate Sauce Nutella, Peanut Butter Sauces

CARNIVAL

19 Cotton Candy Funnel Cake Kettle Corn Caramel Apples

PASSED DESSERTS

Minimum 25 pieces of each selection

French Macarons 7 (each)

Chocolate Truffles 7 (each)

Petit Ice Cream Cones 8 (each)

Cookie Lollis 7 (each)

Mini Cupcakes 7 (each)

Coconut Macaroons 6 (each)

Cheesecake Push Pops 8 (each)

Lemon Pie Push Pops 8 (each)

Chocolate Mousse Push Pops 8 (each)

Homemade Marshmallow 6 (each)

Cookies and Milk Shots 8 (each)

Butler passing requires a server at $200 per server, per 75 guests. All stations require Uniformed Chef. Chef Fee of $200 per Chef. Stations are offered to a minimum of 50 guests; designed to last up to 2 hours maximum; prepared based on the full guest guarantee only;

and are intended to be dinner when 4 or more stations are selected.

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CHÂTEAU

80

Creamy Mushroom Soup with Herbs & Truffle Essence

Airline Breast of Chicken, Pommes Dauphinoise, Baby Vegetables House Made Rolls & Butter

Triple Chocolate Mousse with Raspberry Sauce

BISTRO

70

Garden Salad with Shaved Carrots, English Cucumbers, Grape Tomatoes, in a Red Wine Vinaigrette

Chicken Franchaise with Pearl Pasta Risotto, Roasted Tomato, Broccolini, Lemon Caper Sauce

House Made Rolls & Butter Caramel Bread Pudding

NAPA

90

Baby Gem Lettuce, Roasted Baby Beets, Goat Cheese, Walnuts in a Citrus Vinaigrette

Braised Beef Short Rib with Honey Mustard, Roasted Root Vegetables, Potato Puree, Natural Reduction

Seasonal Fruit Cobbler with Vanilla Bean Ice Cream

OSTERIA

120

Oven-Melted Tomato, Fresh Mozzarella, Toasted Pine Nuts, Basil Pesto, Parmesan Crisp, Baby Basil Salad

Petite Filet Mignon, Herb Crusted Shrimp, Onion Soubise, Potato Pave, Seasonal Vegetable, Red Wine Reduction, Lemon Caper Butter Sauce House Made Rolls & Butter

Vanilla Panna Cotta, Seasonal Fruit, Amaretti Cookie Crumble

Plated Dinners are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to plated dinners ordered for less than 25 guests). Dinners are designed to last up to 2 hours maximum (2.5 hours for a four-course meal) and include hand crafted breads and rolls; conclude with coffee and teas.

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NEVADA STREET

120

Classic French Onion Soup au Gratin

Baby Iceberg Wedge Salad, Bacon, Red Onions,

Baby Heirloom Tomatoes, Creamy Blue Cheese Dressing Rib Eye Steak & Jumbo Shrimp Scampi with Au Gratin Potato, Baby Watercress in a Wild Mushroom Whiskey Pan Sauce House Made Rolls and Butter

“Paradise Road” Bananas Foster

LAS VEGAS BLVD

130

Butter-Poached Maine Lobster, Fennel and Leek Raviolo, Truffle-Scented Lobster Froth

Baby Greens, Gorgonzola, Red Wine Poached Pears, Candied Walnuts in an Asti Dressing

14 oz. NY Strip with Cippolini Onion, Trumpet Mushrooms, Caulilini, Green Peppercorn Sauce

House Made Rolls & Butter Dessert Tasting

Raspberry Macaron, Hazelnut Mille Feuille, Exotic Fruit Tart

SILVER STATE COURT

150

Jumbo Shrimp & King Crab Cocktail with Pickled Cucumber, Horseradish Cocktail Sauce

Caesar Salad with Focaccia Croutons, Parmesan Crisp, Olive Crostini 10 oz. Grilled Filet Mignon with Jumbo Asparagus,

Baby Watercress Salad and Horseradish Potatoes in a Bordelaise Sauce House Made Rolls & Butter

Gold Plated Chocolate Flourless Cake with Candied Hazelnuts & Orange Sauce

Freshly Brewed Coffee, Decaffeinated Coffee & Gourmet Hot Teas served with each of the above

Plated Dinners are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to plated dinners ordered for less than 25 guests). Dinners are designed to last up to 2 hours maximum (2.5 hours for a four-course meal) and include hand crafted breads and rolls; conclude with coffee and teas.

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CUSTOM MENU

160

Select One Appetizer for All Guests

Lobster Bisque with Tarragon Chantilly Cream & Black Pepper Crisp Classic French Onion Soup au Gratin

Jumbo Shrimp Cocktail with Pickled Cucumber & Traditional Cocktail Sauce Carpaccio of Smoked Salmon with Vanilla Scented Crab, Green Apple Salad, Toasted Brioche in an Apple Cider Vinaigrette

Select One Salad for All Guests

Caesar Salad with Focaccia Croutons, Black Pepper, Parmesan Crisp & Olive Crostini

Oven-Melted Tomato, Fresh Mozzarella, Toasted Pine Nuts, Basil Pesto, Parmesan Crisp, Baby Basil Salad

Baby Greens with Goat Cheese Fondue, Port Poached Pears, Candied Walnuts, Shaved Chioggia Beets in an Asti Dressing

Pre-Selection: Choose between Two Entrées

The Quantity of each Entrée Selection must be communicated to your Catering Manager at least Five (5) Business Days prior to your Event

Miso-Marinated Chilean Sea Bass

Peppercorn-Crusted Rib Eye with Peppercorn Demi 8 oz. Grilled Tenderloin of Beef with Béarnaise 14 oz. Veal Chop with Marsala Sauce

Gruyere-Filled Chicken Breast with Red Wine-Soaked Mushrooms and Pearl Onion

Herb Basted U-10 Shrimp All Entrées Served with Horseradish Soufflé Potatoes Creamed Spinach

Baby Watercress Salad House Made Rolls & Butter

Select Two Desserts for All Guests

To be served in alternating selection

“Paradise Road“ Bananas Foster Triple Chocolate Mousse Vanilla Panna Cotta

Seasonal Fruit Cobbler with Vanilla Bean Ice Cream Plated Dinners are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to plated dinners ordered for less than 25 guests). Dinners are designed to last up to 2 hours maximum (2.5 hours for a four-course meal) and include hand crafted breads and rolls; conclude with coffee and teas.

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Yin & Yang

110

Small Bites & More

Crispy Vegetable Spring Rolls with Sweet & Sour Sauce Pork & Shrimp Siu Mai

Chicken Potstickers Shrimp Dumplings Steamed Pork Buns Cucumber Salad Wok & More

Yang Chow Fried Rice Chow Mein Noodles Kung Pao Chicken BBQ Char Siu Pork Roast Duck Crispy Roast Pork Baby Bok Choy Sweets

Jasmine Rice Pudding, Ginger Crème Brûlée Tropical Fruit Soup, Pineapple Turnover

THE SAHARA

90

City of Angels

Sugar Snap Pea Salad with Shaved Radish in a Black Sesame Seed Vinaigrette Minted Watermelon with Vine Ripe Tomato & Feta Cheese in a

White Balsamic Dressing

Orange-Laced Kale Salad, Toasted Almonds, Dried Cranberries in a Blue Cheese Dressing

Butter Lettuce with Endive, Green Apples, Golden Raisins, Walnuts in a Raspberry Vinaigrette

Sin City

*Chef to Carve: Salt-Crusted Prime Rib with Natural Au Jus & Parker House Rolls

Truffled Mac & Cheese Garlic-Toasted Broccolini Magic City

Herb & Garlic-Crusted Pork Loin, Rosemary Jus Roasted Fingerling Potatoes

Pan-Seared Mahi Mahi, Charred Lemon Butter Sauce The City That Never Sleeps

Candied Fruit & Ricotta Filled Cannoli

New York Cheesecake with Strawberry Compote Cherry & Chocolate Rugelach

Black & White Cookies

Freshly Brewed Coffee, Decaffeinated Coffee & Gourmet Hot Teas served with each of the above

Dinner Buffets are offered to a minimum of 25 guests (an additional labor charge of $200 will be applied to dinner buffets ordered for less than 25 guests). Buffets are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during dinner service.*Chef fee of $200 per chef. Catering food and beverage pricing is subject to 23% service charge and 8.375% prevailing Nevada state sales tax,

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ITALIAN

105

Grilled Vegetable Antipasto

Chopped Salad with Assorted Meats, Vegetables, Fontina Cheese, Oregano Vinaigrette

Tuscan White Bean Salad, Roasted Red Pepper, Olives, Basil

Fusilli Pasta Salad, Sun Dried Tomatoes, Genoa Salami, Pepperoncini Entrées

Roasted Chicken Breast & Marsala Sauce

Pan-Seared Salmon, Creamy Caper & Roasted Tomato Sauce Peppercorn Crusted Flank Steak & Barolo Reduction

Shrimp Scampi Rigatoni Bolognese Parmesan Risotto Creamy Polenta

Roasted Wild Mushroom Lasagna Roasted Asparagus

Warm Focaccia with Assorted Toppings

DESSERTS

Caramelo Budino Ricotta Orange Zeppole Espresso Panna Cotta Amaretti Cookies

Freshly Brewed Coffee, Decaffeinated Coffee & Gourmet Hot Teas served with each of the above

dinner buffet

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THE RAT PACK

135

Traditional Tuna Niçoise Salad

Cobb Salad with Bacon, Egg, Blue Cheese, Tomato, Avocado, Ranch Dressing Tomato, Basil & Mozzarella Caprese Salad with Reduced Balsamic Vinegar Mussel Salad Mignonette Style in Shaved Fennel

*Chef to carve: (3 chef attendants required for 50 guests or more) Roasted Beef Tenderloin, Old Fashioned Béarnaise Sauce

Salmon en Croute with Chive Caviar Vin Blanc

Rosemary-Crusted Rack of Lamb with Red Wine Sauce White Truffle Mashed Potatoes

Ratatouille

Wild Mushroom Risotto Buttered Asparagus Assorted Breads & Rolls Flourless Chocolate Cake Crème Brûlée

Pineapple Upside Down Cake

*Chef to prepare: Crepe Suzette Station

Upgrade with Addition of Limitless Seafood Raw Bar

Shrimp, Oysters, Clams, Snow Crab Claws 55

PACIFIC RIM

125

Asian Pear Salad with Baby Arugula, Gorgonzola Cheese, Candied Macadamia Nuts, Passion Fruit Vinaigrette

Crispy Chicken Salad with Wontons, Rice Noodles, Napa Cabbage in a Plum Vinaigrette

Sliced Fruit including Hawaiian Pineapple, Dragon Fruit, Mango, Papaya, Star Fruit, Cantaloupe, Honeydew Melon

Tuna & Salmon Poke

Roasted Kabocha Squash Soup Hoisin-Glazed Baby Back Ribs Kalbi Style Grilled Skirt Steak

Macadamia-Crusted Mahi Mahi in a Lobster Cognac Butter Sauce Hawaiian BBQ Chicken with Lilikoi Glaze

Potato Au Gratin Steamed Rice French Green Beans Roasted Baby Carrots Hawaiian Sweet Bread Guava Chiffon Cake Macadamia Nut Tarts Coconut Flan

*Chef to prepare: Malasadas, Vanilla Ice Cream, Chocolate Sauce Station

dinner buffet

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PREMIUM HOSTED BAR

(per drink)

Single Shot Cocktail 12

Martini 15

Cognac & Cordials 16

House Champagne / Sparkling Wine 12

House Red & White Wine 12

Domestic Beer 8

Imported Beer 9

Energy Drinks / Red Bull 7

Assorted Regular & Diet Soft Drinks 6

Bottled Water 6

Vodka: Smirnoff, Absolut Citron, Absolut Orange Gin: Bombay, Tanqueray

Rum: Bacardi Superior, Captain Morgan, Malibu

Tequila: Jose Cuervo Tradicional Silver, Herradura Reposado Bourbon: Evan Williams

Scotch: Dewar’s White Label, Johnnie Walker Red

Whiskey: Crown Royal Canadian Whisky, Jack Daniel’s Tennessee Whiskey, Jameson Irish Whiskey Cognac: Remy VSOP

Cordials: Grand Marnier, Baileys Irish Cream, Kahlua

Domestic Beer: Bud Light, Goose Island IPA, Truly Spiked Seltzer Imported Beer: Stella Artois, Corona

SUPER PREMIUM HOSTED BAR

(per drink)

Martini 17

Domestic Beer 8

Imported Beer 9

Bottled Water 6

Vodka: Tito’s Handmade Vodka, Grey Goose le Citron, Grey Goose L’Orange Gin: Bombay Sapphire, Hendrick’s

Rum: Cruzan Silver, Captain Morgan Spiced, Malibu, Flor de Cana 4yr Tequila: Patron Silver, Casamigos Reposado

Bourbon: Woodford Reserve

Scotch: Macallan 12yr, Johnnie Walker Black Label

Whiskey: Crown Royal Reserve Canadian Whisky, Jack Daniel’s Single Barrel Tennessee Whiskey,

Jameson Caskmates Irish Whiskey

Cognac: Hennessey VS

beverages & bar packages

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Both Package Bars Include All Single Shot Cocktails House Red & White Wine Imported & Domestic Beers

Soft Drinks, Waters & Energy Drinks

Wine service served tableside based on Sommelier food & wine pairing. To be charged at prevailing rate. Bar packages may be extended beyond four hours at an additional $12 per person, per hour, based on guarantee of attendance at conclusion. Package bar extensions require a minimum of $500 per bar, per hour.

Package bar extensions in excess of five hours require a labor fee of $500 per bar, per additional hour.

PREMIUM OPEN BAR PACKAGE

$26 per person, one hour $36 per person, two hours $44 per person, three hours $52 per person, four hours

SUPER PREMIUM OPEN BAR PACKAGE

$31 per person, one hour $42 per person, two hours $51 per person, three hours $60 per person, four hours

Bartender fee is $200 per bartender, per 100 guests.

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PREMIUM CASH BAR

Minimum of $500 per bar per hour, one bar per 75 guests, Bartender Fee will apply

Martini 16

Domestic Beer 10

Imported Beer 11

Bottled Water 8

SUPER PREMIUM CASH BAR

Minimum of $500 per bar per hour, one Bar per 75 guests, Bartender Fee will apply

Martini 18

Domestic Beer 10

Imported Beer 11

Bottled Water 8

All requests for cash bar required approval by SAHARA Las Vegas Management in advance of the event. Our service ratio is 1 bartender per 100 guests at a charge of $200 per bartender for a four-hour period. A cash bar is subject to a $500 minimum per bar per hour in sales. Cash bar prices are inclusive of sales tax and service charge. Should sales fall short of this minimum, the host is responsible for the additional amount.

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HOUSE WINE

45

SOMMELIERS CHOICE

52

Robert Mondavi Private Select Chardonnay

Creamy palate, rich tropical fruit flavors buttressed by toasty oak tones create a lush impressions, balanced by a long, crisp finish imbued with refreshing minerality.

Robert Mondavi Private Select Cabernet Sauvignon

It opens with aromas of ripe black cherries, blackberries, and cassis with cigar box, black pepper, vanilla, fragrant toasty oak, and hints of French roast coffee. Flavors of ripe Bing cherries, blackberries, and plum with vanilla, toasty oak, and hints of coffee lead to a long finish.

BUBBLES

Prosecco, La Marca – Veneto, Italy 54

Vibrant bouquet of apple, white peach and honeysuckle

Sparkling, Gruet Brut – Albuquerque, NM 68

Ripe melon and white peach flavors to the sweet bread and citrus finish

Sparkling, Mumm “Blanc de Blanc” – Napa Valley 85

Delicately rich and layered, showing floral yeast and ginger aromas accented by meyer lemon

Champagne, Veuve Clicqout – Epernay, France 135

Ripe fruit, grape, apple and orange flavors with an anise wift on the nose

WHITE WINE

Rose, JNSQ – California 54

Clean and aromatic with a touch of strawberry and hints of bing cherry

Riesling, Thomas Schmitt – Mosel, Germany 54

Flavors of white grapefruit, apple and lemon edge by a delicate honey tone

Sauvignon Blanc, Kim Crawford – Marlborough, NZ 56

Flavors of passion fruit, melon and grapefruit with notes of crushed herbs

Sauvignon Blanc, Rombauer – Napa Valley 66

Fresh and enticing with notes of grapefruit, pineapple and passion fruit intertwined with meyer lemon

Pinot Grigio, Scarpetta – Friuli-Venezia, Italy 54

Melon and stone fruits with minerality and a medium body

Pinot Grigio, Santa Margherita – Alto Adige, Italy 68 Clean intense aroma with flavors of golden apple

Chardonnay, The Snitch by the Prisoner – Napa Valley 72 Fresh tropical fruit, apple and pear witch richness and balanced

by bright acidity

Chardonnay, Plumpjack – Napa Valley 104

Fresh green apple, bosc pear and lemon zest with tropical melon notes

Chardonnay, J.W. Boillot “Bourgogne Blanc” – Burgundy, France 116 Lemon acidity with a layer of ripe, juicy fruitiness and a touch of spice

at the end

Wine is offered per bottle and all open bottles are charged.

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RED WINE

Pinot Noir, Meiomi – California 58

Juicy strawberry with notes of dark berries and toasted mocha

Pinot Noir, Decoy by Duckhorn – Sonoma Valley 68

Bright red fruit flavors of cherry, raspberry and cranberry alongside hints of toasty oak

Merlot, Sebastiani – Sonoma County 56

Rich black cherry, plum and a hint of herbal tea

Merlot, Northstar – Columbia Valley 76

Pleasing aromas of cocoa, coffee, smoke with blue and red berries

Cabernet Sauvignon, Louis M. Martini – Sonoma County 58 Flavors of wild berries, plum licorice and mocha with a graceful finish of intense fruit

Cabernet Sauvignon, Justin – Paso Robles 72

Big & bold with flavors of cherry, currant and vanilla

Cabernet Sauvignon, ZD Vineyards – Napa Valley 96

Explodes with ripe cassis, blackberry plum and a hint of cedar

Zinfandel Blend, The Prisoner – California 88

Aromas of bing cherry, dark chocolate, roasted fig with flavors of ripe raspberry and vanilla

Malbec, Catena Alta – Mendoza, Argentina 68

Elegant and complex with ripe red and blackberry fruits and notes of violets and lavender

Wine is offered per bottle and all open bottles are charged.

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All requests for cash bar required approval by SAHARA Las Vegas Management in advance of the event. Our service ratio is 1 bartender per 100 guests at a charge of $200 per bartender for a four-hour period. A cash bar is subject to a $500 minimum per bar per hour in sales. Cash bar prices are inclusive of sales tax and service charge. Should sales fall short of this minimum, the host is responsible for the additional amount.

cocktails

CREATE-YOUR-OWN CRAFT COCKTAIL

By filling out the below matrix, we can create a cocktail with the specs you request for any event where you would like specific colors and logos!

Style

Sweet | Tart | Bitter | Balanced Flavor

Fruity | Earthy | Citrus | Spicy | Baking Spices Intensity

Boozy | Refreshing | Frothy | Balanced Spirit

Dark | Clear | Agave Color

specialty cocktails

Blueberry Lemonade Mai Tai – (Also available at CASBAR Lounge)

Cruzan Blueberry Lemonade Rum, Cointreau, Fresh Lemon Juice, Orgeat Syrup The Brazilian Mula – (Also available at CASBAR Lounge)

Tito’s Handmade Vodka, Giffard Caribbean Pineapple Liqueur, Ancho Reyes Verde, Lime Juice, Q Ginger Beer

Uno Mas Margarita – (Also available at Uno Mas Street Tacos + Spirits)

Patron Reposado Tequila, Ancho Reyes Verde, Grand Marnier, Agave Syrup, Lime Juice, Soda

Mucho Mango Mojito – (Also available at Uno Mas Street Tacos + Spirits)

Bacardi Mango Fusion Rum, Mango Puree, Lime Juice, RIPE Mojito Cold Pressed Juice, Soda

Kyuri Highball – (Also available at The Tangier)

Suntori Toki Japanese Whisky, Nagomi Lychee Syrup, Lime Juice, Cucumber Tonic

The Chosen One – (Also available at The Tangier)

Buffalo Trace Bourbon, Ambros Banana Liqueur, Funkin Passion Fruit Syrup, Lemon Juice, Pineapple Chipotle Syrup

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Food and Beverage: SAHARA Las Vegas is the sole provider of all food and beverage served at SAHARA Las Vegas. All food and beverage must be supplied, prepared and served by the Hotel. The Hotel reserves the right to impose a charge for the services of such beverages and food that are brought into the Hotel in violation of this policy. In compliance with Nevada Liquor Laws, SAHARA Las Vegas is the only authorized licensee able to sell and serve liquor, beer and wine on premises. SAHARA Las Vegas reserves the right to refuse service to any person who appears to be intoxicated. SAHARA Las Vegas reserves the right to inspect the identification of any person attending events in the Convention Area. No one under twenty-one (21) years of age will be served alcoholic beverages.

Food and Beverage Committment: Food and Beverage minimums as stated in the contract are anticipated minimums based on the initial design of the Group program. Contracted minimums are not considered maximum spend. The final food and beverage amount will be determined during the planning process and will be approved via signature on final Event Orders.

Guarantees: Your preliminary guarantee is due with your detailed schedule of events 30 days prior to the first arrival as outlined in your contract.

Ten (10) work days prior to all food functions, the Hotel requires from the Client, the expected number of guests each scheduled event. The expected number of guests cannot be reduced by more than ten percent (10%) at the time the final guarantee is given to the Hotel.

Final Guarantees: The SAHARA Las Vegas must receive the final number of individuals who will attend all planned functions no later than 9:00am, (3) business days prior to the scheduled function. In some instances, more advanced notice may be required, due to menu complexity, holidays,

deliveries, or other constraints. Such number shall constitute a guarantee not subject to reduction, and charges will be made accordingly.

Time, three business days prior to a function by 9:00am

• Guarantees for events on Monday are due on the preceding Wednesday • Guarantees for events on Tuesday are due on the preceding Thursday • Guarantees for events on Wednesday are due on the preceding Friday • Guarantees for events on Thursday are due on the preceding Monday • Guarantees for events on Friday are due on the preceding Tuesday • Guarantees for events on Saturday and Sunday are due on the preceding Wednesday

If you do not notify the Hotel of a guarantee number, the Hotel reserves the right to utilize the expected number as the final guarantee and will bill based on the guarantee number or the actual attendance, whichever is greater. Guarantees are not subject to reduction after the due date. In addition, we will not be obligated to serve or set up more than 5% above your guaranteed number. If the guarantee decreases by 15% of the original estimated number of attendees given at the time of booking, the SAHARA Las Vegas reserves the right to charge room rental, service charges and relocate your group to a smaller room.

For groups with pre-assigned seating, your floorplan with seating arrangements must be submitted with your guarantee.

Changes in Guarantees: Increases in guarantees over 5% received less than 72 business hours prior to the event shall incur a 10% price increase. Increases over 5% received the day of event shall incur a 20% price increase. The Hotel reserves the right to substitute any menu items necessary to satisfy these changes, and will make every attempt possible to accommodate our guests.

Should the guarantee decrease by 15% of the original estimated number of attendees, the Hotel reserves the right to charge room rental, service charges, and/or relocate your group to a smaller room. The Hotel will bill based on the original guarantee for any decreases in guarantees over 5% received within 72 business hours. The culinary team will prepare all items based on the “actual” guarantee figure.

CATERING AND CONVENTION SERVICES POLICIES AND PROCEDURES

These policies and procedures are instituted to ensure that the Hotel will deliver an exceptional guest experience and will maintain a safe and pristine environment for all of our guests.

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New Orders within 72 Hours: Any food and beverage items ordered within 72 hours of the function date are considered a “pop up event.” All menu selections must be approved by the culinary team prior to event distribution. A 15% menu surcharge and a $200 labor fee will apply to each event.

Additional Charges: Please note that all Meal Functions are subject to an absolute minimum of twenty-five (25) guests. For Groups with twenty-four (24) guests or fewer in attendance, an additional two hundred dollar ($200) service fee will apply per function. The Meal Functions include breakfast, lunch, dinner, and packaged breaks. Functions that exceed eight (8) hours are subject to an overtime rate of thirty dollars ($30) per hour, per employee. Outdoor Functions may require an additional service charge, which will be determined by our Catering Department, based on the size and scope of the Function.

Custom Menus: Custom menus are defined as any menus requested other than the offered set menu, either contracted in advance or at the time of service. Custom menus will be priced solely at the culinary team’s discretion, and must be finalized fourteen (14) days in advance of the event. Menus finalized less than fourteen (14) days prior to the event will be subject to an additional 15% fee per person. Please allow three (3) weeks for a requested custom menu to be created.

Overset: SAHARA Las Vegas “overset” for events is 5% over the guarantee figure. In all cases, the overset will not exceed more than 50 guests over the guarantee.

Tax and Service Charge: All food and beverage prices are subject to service charges totaling twenty-three percent (23%), which are subject to change, and sales tax at the prevailing rate, which is currently 8.375% and subject to change. Tax-exempt organizations must furnish a Nevada Certificate of Exemption to the Catering Office.

Payment: The final payment, based on the anticipated attendance, shall be made in full by cash, check, money order, wire transfer, cashier’s check, or credit card (see form) at least fourteen (14) days prior to the Event. If payment has not been secured within the specified time frame, SAHARA Las Vegas reserves the right to cancel the Event and retain the deposit.

Once the details regarding the Event(s) have been finalized, SAHARA Las Vegas will send such details to the Group in the form of an EO (Event Order) which will then be an addendum to the Agreement. In order to execute the Event(s), the Group will sign the EO(s) for food, beverage, other services, and/or incidentals, acknowledging the fact that there is no dispute over such services and that the Group is solely responsible for the payment of the total amount due.

Pricing: All food and beverage pricing can be guaranteed up to six (6) months prior to the Event.

Incidentals: Any incidental charges that are incurred during the Event will be charged to the credit card on file.

Contracted Function Space: Group agrees to promptly notify the Hotel of any changes in its function and banquet space needs. The Hotel reserves the right to reasonably re-assign or substitute your Group’s assigned function space to comparable space.

Hotel, Event and Catering Group Policies and Procedures: The document (“P&P”) is incorporated into this document by this reference. By signing the signature page of the sales and/or catering contract, the Group’s contact acknowledge that they’ve received, read, understood, and accepted the terms included in the “P&P.”

An increased guarantee within 72 business hours will not receive an overset amount; the new guarantee is the set amount. The Hotel reserves the right to substitute any menu items necessary to satisfy these changes, and will make every attempt possible to accommodate our guests.