WELCOME CONNECT WITH US. 235 Louis Street NW Grand Rapids, MI ilovethejw.com JW Marriott Grand Rapids Front Desk

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3 WELCOME Welcome to six.one.six, the signature restaurant within the JW Marriott Grand Rapids! We are delighted you have selected our property to host your upcoming event and would like to provide as much information as possible to help you plan this memorable day! The following pages will contain menus, contact information, food and beverage minimums and prices, and hopefully answer any questions you may have about our property. From the back of our kitchen, to the first associate you see as you enter our facilities, we thank you for choosing six.one.six! CONNECT WITH US 235 Louis Street NW Grand Rapids, MI ilovethejw.com JW Marriott Grand Rapids Front Desk Host Stand Managers Desk WE ARE AT YOUR SERVICE Colleen Gill, Restaurant General Manager, Judi Crisman, Restaurant Manager, Sarah Flikkema, Restaurant Manager, Stacee Gadea, Restaurant Manager, 3 P a g e

4 GENERAL INFORMATION Hours of Operation Our Dining Locations BREAKFAST HOURS Breakfast Bar M-F 6:30a 11a A La Carte Sat-Sun 7a 2p LUNCH HOURS Lunch Menu Daily 11:30a 2p Mixology Lounge & Bar Menu Sun-Thurs 11:30a 10p Fri-Sat 11:30a 11p DINNER HOURS Dinner Menu Sun-Thurs 5:30p 10p Fri-Sat 5:30p 11p *Hours subject to change (i.e. ArtPrize, Laughfest, and for special events) FOOD & BEVERAGE MINIMUMS REQUIRED TO RESERVE SPACE Weekdays Weekends Mixology Lounge $750 $1,000 Back Dining Room $750 $1,000 Semi-Private Dining $500 $500 JDek (SEASONAL) per cabana - $500 entire jdek - $8,000 per cabana - $750 entire jdek - $15,000 *A Credit Card Authorization Form must be on file to reserve any of the above spaces for large groups. Any reservation made and/or not confirmed will be removed from our reservation system no later than 7 days prior to the event. SEATING CAPACITY Mixology Lounge 80 Back Dining Room 60 Semi-Private Dining 16 JDek (SEASONAL) per cabana - 12 entire jdek *The number of guests in a party must be confirmed 5 days prior to the event. Any large parties who change their count within the final 5 days leading up to the event will incur the charges for those confirmed guests. 100 % Smoke Free Policy JW Marriott Grand Rapids is a 100% smoke free environment. In an effort to provide every guest with a comfortable, clean, fresh and healthy accommodation, we have a strictly enforced non-smoking policy. The JW Marriott Grand Rapids is a non-smoking facility. Smoking is not permitted within 25 feet of the hotel entrance or anywhere on hotel property. Please advise your attendees of this policy. Audio Visual six.one.six is open daily with service to the public as well as private events. Audio visual requirements become a challenge when presented with maintaining a dining ambience for other patrons. If the use of projectors, screens, conference calls or speakers is necessary, our managers will gladly put you in contact with a JW Event Manager to plan your event in a private area of the hotel. Decorations Arrangements for your floral centerpieces, special props and entertainment should be made through the management team. All decorations must meet with the approval of the Michigan Fire Department. The hotel will not permit the affixing of any items to the walls or ceilings of the rooms unless written approval is given by management. 4 P a g e

5 Liquor Laws and Regulations The JW Marriott Grand Rapids is committed to a policy of providing legal, proper and responsible hospitality. The sale and service of alcoholic beverages is regulated by the Michigan State Liquor Commission. The JW Marriott Grand Rapids, as licensee, is responsible for administration of these regulations. It is a hotel policy that liquor may not be brought into the hotel for use in banquet or function areas. Michigan State Liquor Laws permit alcoholic beverage service from 7a through 2a Sunday through Saturday. General Information Our menus are for your inspiration and general reference. Our managers will be happy to propose customized menus to meet your specific needs. All prices are subject to change. Menu prices will be confirmed by the management team. Menus are subject to change based on seasonal availabilities. Food and Beverage It is our policy not to permit food and beverages to be brought into or removed from our function areas. In function areas, alcoholic beverages are sold by the drink only. If alcoholic beverages are to be served on the hotel premises, the hotel will require that beverages be dispensed only by hotel servers and bartenders. The hotel s alcoholic beverages license requires the hotel to (1) request proper identification of any person of questionable age to refuse alcoholic beverage service if the person is either under age or proper identification cannot be produced and (2) refuse alcoholic beverages to any person who, in the hotel s judgment, appears intoxicated. Consuming raw or under cooked meats, poultry, shellfish or eggs may increase your risk of food borne illness. Service Charge and Sales Tax A 20% service charge and 6% Michigan sales tax will be added to all food and beverages, as well as any equipment or AV charges. Room setup fees are subject to the state sales tax. Labor Charges Carvers, Station Attendants, additional food and cocktail servers are available at a minimum fee of $125 per attendant. An additional $7 per person surcharge may apply to groups under 25 guests for some buffets. Payment All deposits for retaining facility spaces are non-refundable. Food and beverage minimums vary by time of year, weekend and weekday, and which facility space is desired. A credit card authorization form is required to hold any of the available spaces. Terms of payment will be established during the planning phase of your event. We look forward to hosting a truly memorable event! 5 P a g e

6 BREAKFAST Daily Breakfast Bar guests b r e a k f a s t b a r smoked salmon. seasonal fruit. eggs. house-made parfait granola. pastries. oatmeal. pork sausage chicken sausage. smoked bacon. breakfast potatoes charcuterie and cheese boards michigan maple syrup. agave nectar traditional buttermilk waffles and accoutrements house made whipped cream juice. coffee e g g s * choice of preparation basted. over easy*. over medium broken yolk. sunny side up freshly scrambled o m e l e t s * whole eggs. egg beaters. egg whites v e g e t a b l e s sun-dried tomato. red onion. bell pepper. spinach mushroom. kalamata olives. egg m e a t pepperoni. bacon. fennel sausage. ham c h e e s e feta. gorgonzola. swiss. fontina. cheddar a s s o r t m e n t yogurt. milk. soy milk. cereals. fruit sauce. hard rolls. nuts whole and sliced fruit. nantucket bakery co. bread h a r n e y & s o n s f i n e t e a liberating rooibos chai calming chamomile nourishing japanese Sencha invigorating organic english breakfast relaxing earl grey supreme brilliant hot cinnamon spice enlightening paris stimulating mint verbena tranquility ceylon *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness 6 P a g e

7 BREAKFAST A La Carte Breakfast Option 10+ guests s t e e l c u t o a t m e a l 3 raisins. brown sugar. whole, low fat, skim, or soy milk c r i s p b r e a k f a s t p o t a t o e s 3 caramelized onions s o f t s c r a m b l e d e g g s 4 select cheeses. chives y o g u r t a n d h o u s e m a d e g r a n o l a p a r f a i t 5 b r e a k f a s t m e a t s 5 pick two: bacon. link sausage. otto s chicken sausage. cured ham o a t m e a l b e r r y p a n c a k e s 5 whipped butter. warm michigan maple syrup b i s c u i t s a n d f e n n e l s a u s a g e g r a v y 5 e g g a n d c h e e s e c r o i s s a n t 6 e g g a n d c h e e s e e n g l i s h m u f f i n 6 b r e a k f a s t q u e s a d i l l a 6 scrambled eggs. chorizo. queso fresco cheese. salsa verde b r e a k f a s t f r i t t a t a 6 market inspired v a n i l l a b e a n f r e n c h t o a s t 6 orange-cinnamon anglaise sauce h o u s e m a d e g r o b b e l s c o r n e d b e e f h a s h 6 h o u s e s m o k e d s a l m o n 8 classical accoutrements. fresh bagels c l a s s i c e g g s b e n e d i c t 8 a s s o r t e d b a g e l s w i t h c r e a m c h e e s e 2 4 p e r d o z e n a s s o r t e d m u f f i n s 24 p e r d o z e n a s s o r t e d m o r n i n g p a s t r i e s 2 6 p e r d o z e n a s s o r t e d i n d i v i d u a l y o g u r t s 3 0 p e r d o z e n i n d i v i d u a l l y b o x e d k e l l o g g s c e r e a l s 3 6 p e r d o z e n with whole, low fat, skim and soy milk 7 P a g e

8 BREAKFAST Flow Through Brunches 50+ guests CONTINENTAL BREAKFAST OPTIONS select one of the following T H E O R I G I N A L C O N T I N E N T A L 17 orange juice. apple juice. cranberry juice. grapefruit juice. tomato juice seasonal fruits and berries selection of morning pastries and breakfast breads sweet butter and fruit preserves coffee, decaffeinated coffee and hot tea service H E A L T H Y F I T C O N T I N E N T A L 19 orange juice. apple juice. cranberry juice. grapefruit juice. tomato juice seasonal fruits and berries yogurt and house made granola parfaits assorted kasha cereals with 2%, skim, and soy milk hard boiled farm eggs whole wheat bread with almond butter and fruit preserves coffee, decaffeinated coffee and hot tea service W E S T M I C H I G A N C O N T I N E N T A L 20 orange juice. apple juice. cranberry juice. grapefruit juice. tomato juice seasonal fruits and berries yogurt and house made granola parfaits assorted kasha cereals with 2%, skim, and soy milk hard boiled farm eggs whole wheat bread with almond butter and fruit preserves coffee, decaffeinated coffee and hot tea service 8 P a g e

9 BREAKFAST Flow Through Brunches 50+ guests BUFFET OPTIONS select one of the following G R E A T L A K E S B U F F E T 25 orange juice. apple juice. cranberry juice. grapefruit juice. tomato juice seasonal fruits and berries soft scrambled eggs with select cheese and chives individually boxed kellogg s cereals with whole, low fat, skim and soy milk crisp breakfast potatoes with caramelized onions pick two: Applewood smoked bacon, link sausage, otto s chicken sausage or cured ham selection of morning pastries and hot tea service egg beaters available upon request J W B R E A K F A S T B U F F E T 30 orange juice. apple juice. cranberry juice. grapefruit juice. tomato juice seasonal fruits and berries soft scrambled eggs with select cheese and chives spinach and roasted red pepper frittata egg and cheese croissant crisp breakfast potatoes with caramelized onions pick two: Applewood smoked bacon, link sausage, otto s chicken sausage or cured ham selection of morning pastries and hot tea service cinnamon streusel cake with mascarpone icing assorted individual yogurts coffee, decaffeinated coffee and hot tea service BRING THE BUFFET TO LIFE WITH A CHEF ATTENDANT - $125 per attendant *minimum of 25 guests an additional $7 per person surcharge will apply for groups under 25 guests J W B R U N C H 40 orange juice. apple juice. cranberry juice. grapefruit juice. tomato juice seasonal fruits and berries soft scrambled eggs with select cheese and chives individually boxed kellogg s cereals with whole, low fat, skim and soy milk house smoked salmon with classical accoutrements and fresh bagels traditional charcuterie with baguette and michigan mustard hearts of romaine with cucumbers, aged parmesan, garlic-chive croutons and jw green goddess dressing omelets made to order crisp breakfast potatoes with caramelized onions applewood smoked bacon and link sausage maple glazed turkey with au gratin potatoes and asparagus selection of morning pastries and breakfast breads sweet butter, honey and fruit preserves trio of petite desserts coffee, decaffeinated coffee and hot tea service PRICE INCLUDES CHEF ATTENDANT FEE *minimum of 25 guests an additional $7 per person surcharge will apply for groups under 25 guests 9 P a g e

10 LUNCH Current Lunch Menu STARTERS & SHARED PLATES c h e f s d a i l y s o u p s chowder or lovely cup 6 chowder or lovely bowl 8 a r t i s a n g r e e n s s a l a d 6 heirloom carrot. radish. cucumber. apple cider vinaigrette t u s c a n k a l e s a l a d 11 pinenuts. compressed watermelon. lemon vinaigrette. grana padano t e m p u r a t u n a r o l l 12 tuna. avocado. cucumber. fireball sauce c a l i f o r n i a r o l l 13 dungeness crab. avocado. cucumber. wasabi mayo s i x. o n e. s i x t r u f f l e f r i e s 12 black truffle mayo. parmesan. herbs p r o s c i u t t o a n d f i g f l a t b r e a d 13 jalapeno mustard. figs. dancing goat chevre. saba. crispy kale chips f l a t b r e a d o f t h e m o m e n t 12 an ingredient driven inspiration c h e e s y p e s t o f l a t b r e a d 10 triple cheese. basil pesto. sun-dried tomatoes s w e e t a n d s o u r c h i c k e n w i n g s 13 honey sambal yogurt six 8 twelve 14 BIG SALADS s e a r e d a h i t u n a s a l a d 15 bok choy. red cabbage. local greens. pineapple. macadamia. wonton. soy ginger vinaigrette h o n e y r o a s t e d c h i c k e n c o b b 14 romaine. avocado. jw ranch. bacon. egg. local apples. maytag bleu cheese h e a r t s o f r o m a i n e 9 house crouton. parmesan. radish. cucumber. jw green goddess dressing add grilled chicken 5 10 P a g e

11 LUNCH Current Lunch Menu, continued SANDWICHES AND MAIN g r e a t l a k e s p e r c h t a c o s 11 great lakes perch. coleslaw. cilantro. lime. gribiche. flour tortillas p o r k b e l l y t a c o s 10 crispy pork belly. avocado crema. onion. cilantro. guajillo salsa. queso fresco. flour tortillas s i x. o n e. s i x c l u b 11 nantucket wheat. smoked turkey. honey ham. bacon. lettuce. sun-dried tomato mayonnaise c o r n e d b e e f r e u b e n 11 nantucket rye. sauerkraut island. swiss cheese c a l i f o r n i a r e u b e n 11 smoked turkey. avocado. bacon. coleslaw. provolone. scallions. sourdough s i x. o n e. s i x b u r g e r 11 char-crusted. farm country cheddar. caramelized onions. brioche bun add bacon 3 c u r r i e d c h i c k e n s a l a d w r a p 10 naan bread. cilantro. grapes. almond f a l a f e l r o l l 10 crispy falafel. cucumber. pickled tomato. arugula. harissa. tahini f o c a c c i a a n d t e n d e r l o i n 15 house made rosemary focaccia. roasted tenderloin. wild mushrooms. spinach. triple cheese. lemon aioli D E N O T E S G L U T E N F R E E I T E M S * C O N S U M I N G R A W O R U N D E R C O O K E D M E A T S, P O U L T R Y, S E A F O O D, S H E L L F I S H, O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O U R N E I L L N E S S I F Y O U H A V E C O N C E R N S R E G A R D I N G F O O D A L L E R G I E S, P L E A S E A L E R T Y O U R S E R V E R P R I O R T O O R D E R I N G 11 P a g e

12 LUNCH Lunch Buffets 10+ guests BUFFET OPTIONS select one of the following S O U P, S A L A D, A N D S A N D W I C H 29 great lakes potato chips. assortment of cookies. artisan bread and butter coffee, decaffeinated coffee, iced tea and hot tea service PICK ONE SOUP smoked tomato and vegetable soup with orzo potato and leek soup with smoked bacon and chive crème fraiche woodland mushroom soup with fine herbs and white truffle oil PICK ONE SALAD mixed greens radish. english cucumber. apple-sherry vinaigrette hearts of romaine cucumbers. aged parmesan. garlic-chive croutons. jw green goddess dressing spinach salad caramelized onions. farmhouse cheddar. smoked bacon vinaigrette PICK TWO SANDWICHES blt panini avocado. tomato mayonnaise charred beef tenderloin baguette maytag bleu cheese. spinach. caramelized onions smoked turkey wrap farmhouse cheddar. citrus dressed arugula. wild mushrooms house made grobbel s corned beef reuben swiss cheese. vinegar slaw island dressing grilled vegetable lahvosh wrap herbed ricotta. balsamic dressed spinach D E L I L U N C H J W S T Y L E 36 yukon gold potato salad with applewood smoked bacon. mustard. apple-cider vinaigrette field greens with radishes. english cucumbers. buttermilk bleu cheese toast and charred onion vinaigrette marinated mozzarella. sun-dried tomato vinaigrette. arugula albacore tuna salad with lemon. capers. kosher dill pickles curried chicken salad with toasted almonds and grapes cured ham. smoked turkey. genoa salami. roasted tenderloin of beef selection of sliced sandwich cheese classic and contemporary pickles lettuce. onion. michigan mustard. horseradish sliced breads. mixed rolls great lakes potato chips chocolate peanut butter bars butterscotch pudding cream cheese brownie artisan bread and butter coffee, decaffeinated coffee, iced tea and hot tea service 12 P a g e

13 LUNCH Lunch Displays 25+ guests a r t i s a n c h e e s e d i s p l a y selection of everyday favorites and artisan quality cheese with nuts. dried fruits. toasted baguette. crackers small (25 guests) $ p e r p l a t t e r medium (50 guests) $ p e r p l a t t e r large (100 guests) $ p e r p l a t t e r m a r k e t v e g e t a b l e d i s p l a y selection of seasonal vegetables with green goddess and tomato bagna cauda small (25 guests) $ p e r p l a t t e r medium (50 guests) $ p e r p l a t t e r large (100 guests) $ p e r p l a t t e r s e a s o n a l f r u i t m a r k e t d i s p l a y 6 fresh fruits and berries with agave nectar and greek yogurt b r u s c h e t t a d i s p l a y 9 tapenade with goat s cheese white bean dip wild mushrooms with red onion jam tomato, mozzarella and basil pesto eggplant caponata and parmesan h o u s e s m o k e d s a l m o n d i s p l a y 11 traditional accompaniments lemon crème fraiche and capers rye toast points a n t i p a s t i d i s p l a y 13 assortment of marinated and grilled vegetables cured meats and condiments artisan cheeses and preserves jw marinated olives assorted artisan breads P R I C E I S P E R P E R S O N U N L E S S O T H E R W I S E I N D I C A T E D 13 P a g e

14 LUNCH Pre-Set Lunch Menu Options THE SWIFT $20 Chef s Lunch with coffee, decaffeinated coffee, iced tea and hot tea service inclusive of non-alcoholic beverage C O U R S E O N E choice of a r t i s a n g r e e n s s a l a d heirloom carrot. radish. cucumber. apple cider vinaigrette c h e f s l o v e l y s o u p daily inspiration C O U R S E T W O choice of h e a r t s o f r o m a i n e house crouton. parmesan. radish. cucumber. jw green goddess dressing c h e e s y p e s t o f l a t b r e a d triple cheese. basil pesto. sun-dried tomatoes c a l i f o r n i a r e u b e n smoked turkey. avocado. bacon. coleslaw. provolone. scallions. sourdough c u r r i e d c h i c k e n s a l a d w r a p naan bread. cilantro. grapes. almond f a l a f e l r o l l crispy falafel. cucumber. pickled tomato. arugula. harissa. tahini D E N O T E S G L U T E N F R E E I T E M S * C O N S U M I N G R A W O R U N D E R C O O K E D M E A T S, P O U L T R Y, S E A F O O D, S H E L L F I S H, O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O U R N E I L L N E S S I F Y O U H A V E C O N C E R N S R E G A R D I N G F O O D A L L E R G I E S, P L E A S E A L E R T Y O U R S E R V E R P R I O R T O O R D E R I N G 14 P a g e

15 LUNCH Pre-Set Lunch Menu Options THE THOUGHTFUL $25 Chef s Lunch with coffee, decaffeinated coffee, iced tea and hot tea service inclusive of non-alcoholic beverage C O U R S E O N E choice of a r t i s a n g r e e n s s a l a d heirloom carrot. radish. cucumber. apple cider vinaigrette c h e f s l o v e l y s o u p daily inspiration C O U R S E T W O choice of h e a r t s o f r o m a i n e house crouton. parmesan. radish. cucumber. jw green goddess dressing c h e e s y p e s t o f l a t b r e a d triple cheese. basil pesto. sun-dried tomatoes c a l i f o r n i a r e u b e n smoked turkey. avocado. bacon. coleslaw. provolone. scallions. sourdough c u r r i e d c h i c k e n s a l a d w r a p naan bread. cilantro. grapes. almond f a l a f e l r o l l crispy falafel. cucumber. pickled tomato. arugula. harissa. tahini C O U R S E T H R E E choice of f l o u r l e s s c h o c o l a t e c a k e or c h e v r e c h e e s e c a k e D E N O T E S G L U T E N F R E E I T E M S * C O N S U M I N G R A W O R U N D E R C O O K E D M E A T S, P O U L T R Y, S E A F O O D, S H E L L F I S H, O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O U R N E I L L N E S S I F Y O U H A V E C O N C E R N S R E G A R D I N G F O O D A L L E R G I E S, P L E A S E A L E R T Y O U R S E R V E R P R I O R T O O R D E R I N G 15 P a g e

16 DINNER Current Dinner Menu SOMETHING TO START c h e f s d a i l y s o u p s chowder or lovely bowl 8 a r t i s a n g r e e n s s a l a d 8 heirloom carrot. radish. cucumber. apple cider vinaigrette k a l e s a l a d 11 pinenuts. compressed watermelon. lemon vinaigrette. grana padano b e e t s a l a d 12 beets. pickled farm egg. frisee. sherry-black pepper vinaigrette a r u g u l a a n d t o m a t o s a l a d 1 1 arugula. heirloom tomatoes. asiago. romesco. marcona almonds. white balsamic vinaigrette s e a r e d s e a s c a l l o p s 14 sweet corn cream. pepper relish. chive oil a r t i s a n a l c h e e s e & c h a r c u t e r i e 25 coppa. duck prosciutto. s&s farms smoked lamb sausage. maytag. grassfield s gouda. dancing goat chevre quince paste. marcona almonds. nantucket bakery cranberry bread r o a s t e d m a r r o w b o n e s 12 roasted bones. parsley and shallot salad. grilled garlic-chive bread. maldon sea salt s i x. o n e. s i x t r u f l e f r i e s 12 black truffle mayo. parmesan. herbs t e m p u r a t u n a r o l l 12 ahi tuna. cucumber. avocado. chive. fireball sauce c a l i f o r n i a r o l l 13 dungeness crab. cucumber. avocado. wasabi mayonnaise. sesame s h o r t r i b 13 marinated cherry tomatoes. celeriac-caper slaw. pickled mustard seed. merlot reduction p r o s c i u t t o a n d f i g f l a t b r e a d 13 jalapeno mustard. figs. dancing goat chevre. saba. crispy kale chips f o r e s t m u s h r o o m 1 3 local mushrooms. jalapeno. blue cream. pecorino. radish c h e e s y p e s t o f l a t b r e a d 10 triple cheese. basil pesto. sun-dried tomatoes 16 P a g e

17 DINNER Current Dinner Menu, continued ENTREES t a g l i o l i n i a n d l e e k s 29 tagliolini pasta. pancetta. leeks. crispy prosciutto. duck egg yolk. grana padano n o r w e g i a n f j o r d t r o u t 32 norwegian fjord trout. sweet corn. sage. escarole. lemon butter sauce s e a r e d d u c k b r e a s t * 34 maple leaf farms duck. juniper. celeriac-apple puree. sweet potato hash. swiss chard f i l e t m i g n o n * 39 duxelle. potato puree. fava beans. pearl onions. cabernet sauvignon sauce c h a r r e d p r i m e n e w y o r k s t r i p * 45 house made fries. asparagus. bone marrow sauce a l a s k a n h a l i b u t 34 sautéed halibut. fingerling potatoes. fresh thyme. tomato confit. black garlic. warm champagne vinaigrette r o a s t e d p o r k t e n d e r l o i n * 31 ramp pesto. creamy polenta. pickled ramps. local maitake mushrooms. pork jus s & s l a m b c h o p s * 37 rosemary. marble potatoes. radicchio. golden chantrelles. broccoli puree o t t o s c h i c k e n b r e a s t 29 preserved lemon. olives. israeli couscous. saffron sauce f r e e k a h a n d c a r r o t s 25 freekah. garlic roasted heirloom carrots. apple-carrot puree. brussels sprout leaves D E N O T E S G L U T E N F R E E I T E M S * C O N S U M I N G R A W O R U N D E R C O O K E D M E A T S, P O U L T R Y, S E A F O O D, S H E L L F I S H, O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O U R N E I L L N E S S I F Y O U H A V E C O N C E R N S R E G A R D I N G F O O D A L L E R G I E S, P L E A S E A L E R T Y O U R S E R V E R P R I O R T O O R D E R I N G 17 P a g e

18 DINNER Dinner Displays 25+ guests a r t i s a n c h e e s e d i s p l a y selection of everyday favorites and artisan quality cheese with nuts. dried fruits. toasted baguette. crackers small (25 guests) $ p e r p l a t t e r medium (50 guests) $ p e r p l a t t e r large (100 guests) $ p e r p l a t t e r m a r k e t v e g e t a b l e d i s p l a y selection of seasonal vegetables with green goddess and tomato bagna cauda small (25 guests) $ p e r p l a t t e r medium (50 guests) $ p e r p l a t t e r large (100 guests) $ p e r p l a t t e r s e a s o n a l f r u i t m a r k e t d i s p l a y 6 fresh fruits and berries with agave nectar and greek yogurt b r u s c h e t t a d i s p l a y 9 tapenade with goat s cheese white bean dip wild mushrooms with red onion jam tomato, mozzarella and basil pesto eggplant caponata and parmesan h o u s e s m o k e d s a l m o n d i s p l a y 11 traditional accompaniments lemon crème fraiche and capers rye toast points a n t i p a s t i d i s p l a y 13 assortment of marinated and grilled vegetables cured meats and condiments artisan cheeses and preserves jw marinated olives assorted artisan breads P R I C E I S P E R P E R S O N U N L E S S O T H E R W I S E I N D I C A T E D 18 P a g e

19 DINNER Hors D Oeuvres Chilled o y s t e r s o n t h e h a l f s h e l l w i t h t r a d i t i a l a c c o m p a n i m e n t s 4 8 p e r d o z e n m i n i a t u r e v e g e t a b l e s u m m e r r o l l w i t h p e a n u t s a u c e a n d l i m e 4 8 p e r d o z e n b r u s c h e t t a w i t h t a p e n a d e, t o m a t o c o n f i t a n d p a r s l e y p e s t o 4 8 p e r d o z e n v e g e t a b l e c r u d i t e s w i t h j w g r e e n g o d d e s s 4 8 p e r d o z e n p e p p a d e w p e p p e r s t u f f e d w i t h d u n g e n e s s c r a b a n d c h e v r e 4 8 p e r d o z e n c u r e d s e r r a n o h a m w i t h c o m p r e s s e d m e l o n a n d m i n t g e l e e 4 8 p e r d o z e n c h i c k e n l i v e r p a t e o n c r o s t i n i w i t h p e a r m o s t a r d a 4 8 p e r d o z e n p e t i t e m o z z a r e l l a w i t h s u n - d r i e d t o m a t o p e s t o 4 8 p e r d o z e n s m o k e d c h i c k e n s a l a d w i t h c a r a m e l i z e d o n i o n s o n t o a s t 4 8 p e r d o z e n g u l f s h r i m p w i t h h o r s e r a d i s h, c o c k t a i l s a u c e a n d l e m o n 5 0 p e r d o z e n g u l f s h r i m p w i t h p r o v e n ç a l t o m a t o e s, o l i v e o i l a n d h e r b s 6 0 p e r d o z e n h o u s e s m o k e d s a l m o n t a r t a r e, s e s a m e c o n e, l e m o n - c h i v e c r è m e f r a i c h e 6 0 p e r d o z e n s m o k e d g r e a t l a k e s w h i t e f i s h, y u k o n g o l d b l i n i a n d p i c k l e d o n i o n s 6 0 p e r d o z e n c h a r r e d b e e f t e n d e r l o i n w i t h m a y t a g b l e u c h e e s e a n d a r u g u l a 6 0 p e r d o z e n c r a b s a l a d w i t h l e m o n a n d c u c u m b e r 7 2 p e r d o z e n a h i t u n a c u b e, a v o c a d o t a r t a r e, p o n z u a n d s e s a m e 72 p e r d o z e n m a i n e l o b s t e r r o l l o n b r i o c h e c r o u t o n w i t h r o m a i n e 72 p e r d o z e n l i g h t l y s m o k e d s e a s c a l l o p, p e a p u r e e a n d m i n t 72 p e r d o z e n c h e f s s e l e c t i o n o f r a w o r c o o k e d s u s h i, s o y s a u c e, p i c k l e d g i n g e r, w a s a b i a n d c u c u m b e r 11 p e r p e r s o n p e r h o u r 19 P a g e

20 DINNER Hors D Oeuvres Hot r o a s t e d y u k o n g o l d p o t a t o e s w i t h t r u f f l e d g r e m o l a t a 4 8 p e r d o z e n m i n i a t u r e r y e s l i d e r w i t h m i c h i g a n m u s t a r d, r e d o n i o n m a r m a l a d e a n d h o u s e m a d e s m o k e d s a u s a g e 4 8 p e r d o z e n c a u l i f l o w e r m a n c h u r i a n w i t h c h i l e s a u c e 4 8 p e r d o z e n c r i s p y l o c a l c h e v r e b e i g n e t s 4 8 p e r d o z e n s e s a m e m e a t b a l l w i t h f i v e s p i c e a n d s w e e t s o y - g i n g e r s a u c e 4 8 p e r d o z e n l a m b s e e k h k e b a b w i t h t a m a r i n d c h u t n e y 6 0 p e r d o z e n c r i s p y p o r k b e l l y w i t h c a r a m e l i z e d f e n n e l a n d m i c h i g a n m u s t a r d 6 0 p e r d o z e n l a m b l o l l i p o p s w i t h v i n t a g e p o r t r e d u c t i o n a n d f i g s 6 0 p e r d o z e n g r i l l e d f l a n k s t e a k o n b r i o c h e w i t h c h e v r e f o n d u e a n d r o a s t e d p e p p e r s a l a d 6 0 p e r d o z e n l o b s t e r w i t h t a r r a g o n, p e a s a n d b l a c k t r u f f l e p e c o r i n o 7 2 p e r d o z e n t o g a r a s h i s p i c e d b e e f t e n d e r l o i n s o u s v i d e, m i s o m u s t a r d s a u c e a n d p e r i l l a 7 2 p e r d o z e n 20 P a g e

21 DINNER Pre-Set Dinner Menu Options AUTHENTIC $60 Chef s Dinner Menu with coffee, decaffeinated coffee, iced tea and hot tea service inclusive of non-alcoholic beverage C O U R S E O N E option of a daily soup or a salad choice a r t i s a n g r e e n s s a l a d heirloom carrot. radish. cucumber. apple cider vinaigrette k a l e s a l a d pinenuts. compressed watermelon. lemon vinaigrette. parmesan reggiano C O U R S E T W O choice of entree f i l e t m i g n o n * duxelle. potato puree. fava beans. pearl onions. cabernet sauvignon sauce n o r w e g i a n f j o r d t r o u t charred sweet corn. braised escarole. fresh sage. lemon butter sauce o t t o s c h i c k e n b r e a s t preserved lemon. olives. israeli couscous. saffron sauce f r e e k a h & c a r r o t s freekah. garlic roasted heirloom carrots. apple-carrot puree. brussels sprout leaves C O U R S E T H R E E choice of dessert c h o c o l a t e m a d c a p milk chocolate mousse. MADCAP espresso cremeux. caramelized white chocolate crunch. MADCAP espresso sauce c h e v r e c h e e s e c a k e vanilla spice poached pear. pear nectar. crushed caramel D E N O T E S G L U T E N F R E E I T E M S * C O N S U M I N G R A W O R U N D E R C O O K E D M E A T S, P O U L T R Y, S E A F O O D, S H E L L F I S H, O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O U R N E I L L N E S S I F Y O U H A V E C O N C E R N S R E G A R D I N G F O O D A L L E R G I E S, P L E A S E A L E R T Y O U R S E R V E R P R I O R T O O R D E R I N G 21 P a g e

22 DINNER Pre-Set Dinner Menu Options INTUITIVE $65 Chef s Dinner Menu with coffee, decaffeinated coffee, iced tea and hot tea service inclusive of non-alcoholic beverage C O U R S E O N E chef s selection of sushi and flatbreads C O U R S E T W O option of a daily soup or a salad choice a r t i s a n g r e e n s s a l a d heirloom carrot. radish. cucumber. apple cider vinaigrette k a l e s a l a d pinenuts. compressed watermelon. lemon vinaigrette. parmesan reggiano C O U R S E T H R E E choice of entree f i l e t m i g n o n * duxelle. potato puree. fava beans. pearl onions. cabernet sauvignon sauce n o r w e g i a n f j o r d t r o u t charred sweet corn. braised escarole. fresh sage. lemon butter sauce o t t o s c h i c k e n b r e a s t preserved lemon. olives. israeli couscous. saffron sauce f r e e k a h & c a r r o t s freekah. garlic roasted heirloom carrots. apple-carrot puree. brussels sprout leaves C O U R S E F O U R choice of dessert c h o c o l a t e m a d c a p milk chocolate mousse. MADCAP espresso cremeux. caramelized white chocolate crunch. MADCAP espresso sauce c h e v r e c h e e s e c a k e vanilla spice poached pear. pear nectar. crushed caramel D E N O T E S G L U T E N F R E E I T E M S * C O N S U M I N G R A W O R U N D E R C O O K E D M E A T S, P O U L T R Y, S E A F O O D, S H E L L F I S H, O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O U R N E I L L N E S S I F Y O U H A V E C O N C E R N S R E G A R D I N G F O O D A L L E R G I E S, P L E A S E A L E R T Y O U R S E R V E R P R I O R T O O R D E R I N G 22 P a g e

23 DINNER Pre-Set Dinner Menu Options CRAFTED $70 Chef s Dinner Menu with coffee, decaffeinated coffee, iced tea and hot tea service inclusive of non-alcoholic beverage C O U R S E O N E chef s selection of sushi and flatbreads C O U R S E T W O chef s selection daily soup C O U R S E T H R E E choice of salad a r t i s a n g r e e n s s a l a d heirloom carrot. radish. cucumber. apple cider vinaigrette k a l e s a l a d pinenuts. compressed watermelon. lemon vinaigrette. parmesan reggiano C O U R S E F O U R choice of entree f i l e t m i g n o n * duxelle. potato puree. fava beans. pearl onions. cabernet sauvignon sauce n o r w e g i a n f j o r d t r o u t charred sweet corn. braised escarole. fresh sage. lemon butter sauce o t t o s c h i c k e n b r e a s t preserved lemon. olives. israeli couscous. saffron sauce f r e e k a h & c a r r o t s freekah. garlic roasted heirloom carrots. apple-carrot puree. brussels sprout leaves C O U R S E F I V E choose from the dessert menu D E N O T E S G L U T E N F R E E I T E M S * C O N S U M I N G R A W O R U N D E R C O O K E D M E A T S, P O U L T R Y, S E A F O O D, S H E L L F I S H, O R E G G S M A Y I N C R E A S E Y O U R R I S K O F F O O D B O U R N E I L L N E S S I F Y O U H A V E C O N C E R N S R E G A R D I N G F O O D A L L E R G I E S, P L E A S E A L E R T Y O U R S E R V E R P R I O R T O O R D E R I N G 23 P a g e