HOLIDAY MENU
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"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART."
A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus — a stage where everyone plays their unique part. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax — however they define a perfect day.
-MORRIS LAPIDUS, FONTAINEBLEAU'S LEGENDARY ARCHITECT
Inside, floating ceilings, crystal chandeliers and plentiful sweeping curves impart an ultra-modern atmosphere. From elegant ballrooms to an abundance of tropically landscaped outdoor function areas you will find the perfect location for your catered event at Fontainebleau. Under the direction of a world-class culinary team, Fontainebleau has created a catering experience that combines the expertise of internationally acclaimed chefs with the vision and creative input of you, our guest. We invite you to create, celebrate, and experience something extraordinary.
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GUIDELINES TAXES AND SERVICE CHARGE All prices for the following menus are subject to a 24% banquet service charge. A 9% sales tax will be added to the account for Food and Beverage and the service charge is taxed at 7%. Prices, service charge and taxes are subject to change at any time, without notice.
MEAL GUARANTEES & MINIMUM ATTENDANCE REQUIREMENTS A firm Meal Guarantee [“Guarantee”] of attendance is required for all private meal functions. Guarantees must be submitted to your Convention Services Representative by 10 AM EST as outlined below. Guarantee timing is based on Eastern Standard Time (EST).
DAY OF FUNCTION MONDAY - Guarantee due by previous Thursday at 10 AM EST TUESDAY - Guarantee due by previous Saturday at 10 AM EST WEDNESDAY - Guarantee due by previous Sunday at 10 AM EST THURSDAY - Guarantee due by previous Monday at 10 AM EST FRIDAY - Guarantee due by previous Tuesday at 10 AM EST SATURDAY - Guarantee due by previous Wednesday at 10 AM EST SUNDAY - Guarantee due by previous Thursday at 10 AM EST During the event, if the number of guests served is less than the Guarantee, the host is responsible for the number guaranteed. If the number of guests served is greater than the Guarantee, the host is responsible for the total number of guests served. The hotel will overset 3% to a maximum of 30. If guaranteed attendance increases by more than 3% within three (3) business days prior to a scheduled meal function, the hotel reserves the right to charge 10% surcharge on menu prices due to increased costs incurred (15% for same day Meal Guarantee increases). The contracted menu items may not be available for additional guests added. The hotel cannot promise that the same menu items will be served to guests above the overset. Any special meal orders (Vegetarian, Kosher, etc.) should be included within the final Meal Guarantee. Special pricing applies.
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GUIDELINES LABOR FEES & ADDITIONAL MENU CHARGES According to specific menu selections, the following additional fees may apply:
CHEF, CHEF ATTENDANTS, CARVERS FOR FOOD STATIONS $250 per station, up to 2 hours | $50 each additional hour | one (1) attendant per 100 guests
SUSHI CHEF
$400 each | one (1) attendant per 75 guests
BARTENDER FEE
$150 each, up to 4 hours | $50 each additional hour | one (1) Bartender per 75 guests
CASH BAR CASHIERS
$125 each, up to 4 hours | $25 each additional hour Staffing for Bars | one (1) Bartender & one (1) Cashier per 200 guests
Additional labor charges may apply for special services requested, event changes made less than 72 hours in advance, or for extraordinary cleaning required following use of glitter, confetti or similar items.
OUTDOOR FUNCTIONS All outdoor functions scheduled at Fontainebleau Miami Beach are subject to a final weather decision a minimum of six (6) hours prior to the function start time on the day of the event. Breakfast weather calls must be made the evening prior by 8 PM. A comparable indoor back up space is required for all contracted outdoor functions. Once the weather call has been made, indoor back up space will be released. Should you wish to double set both outdoor and indoor weather back up there is a $12 per person fee. Music and entertainment must conduct sound checks after 6 PM and music and entertainment must conclude by 10:30 PM. Evening events at specific poolside or outdoor areas may not have a scheduled start time earlier than 7 PM. Outdoor evening functions are subject to a $10 per person set up fee. Some plated meal options may not be served at outdoor function venues. Glassware and clear glass decorations are strictly prohibited near any pools or on the lawns. The hotel has exclusive rights to book multiple events simultaneously, utilizing outdoor function space. Should any of your outdoor scheduled events require major production, audio visual, sound music noise, dĂŠcor and all that implies, the hotel must be notified a minimum of 120 days in advance for approval. Lighting packages, at an additional cost, are required for outdoor venue choices. Various pricing options are available. Standard outdoor banquet set-up includes tables, chairs, and hotel linens.
PRICING Food & Beverage menu prices cannot be guaranteed more than three (3) months in advance of the scheduled event date. All Food & Beverage prices are subject to change without notice.
BANQUET CHECKS The function sponsor, host, or authorized representative agrees that by signing the guest check for services rendered at the end of a function, there is no dispute over such services and the sponsor is solely responsible for the payment of the total amount due.
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GUIDELINES FOOD AND BEVERAGE POLICIES Due to licensing requirements and quality control issues, all Food & Beverage to be served on hotel property must be supplied and prepared by the hotel, including, but not limited to, any suite used as a hospitality venue or the hotel’s marina, if applicable. Fontainebleau Miami Beach is the sole provider of all Food & Beverage items offered to attendees at banquet functions and within function spaces. Examples include bottled waters, sodas, sandwiches or pizza lunches in function rooms, etc. Provisions within the hotel’s liquor license prohibit patrons from providing alcoholic beverages from outside sources. If alcoholic beverages are served on the hotel’s premises (or elsewhere under the provisions of the hotel’s liquor license) the hotel is required to request proper identification (photo identification of anyone of questionable age) and refuse alcoholic beverage service to any person who fails to present proper identification or who appears to be intoxicated according to the hotel’s discretion consistent with the applicable state regulations. Food and/or Beverage items remaining from a banquet meal may not be re-plated or saved for service during a subsequent planned break or meal period for a group. Similarly, left-over food and/or beverage items may not be taken off-premises or donated to another party. Break offerings are intended for a maximum duration of 30 minutes and buffet meals are designed to last no more than two hours to preserve and ensure food quality. Plated menus shall be comprised of a minimum of three (3) courses. If only Lunch Stations are selected to constitute a lunch menu, a minimum of three (3) stations are required. A 250 dollar surcharge for brunch, lunch and dinner buffets will be applied to groups of 40 or fewer guests. Requests for special Food & Beverage items are welcomed. Special order items will likely be charged in their entirety per specific ordered quantities, based upon market availability. Special meals are defined as those meals requested for service other than the principal menu, either contracted in advance or at the time of meal service. Special meals will be charged at market prices. Information contained in this document is subject to change, without notice, at any time. Prices and offers subject to change.
CONSUMER ADVISORY Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
DISPLAYS, DECORATIONS, ENTERTAINMENT All displays, exhibits, decorations, equipment, musicians and entertainers must enter the hotel via the loading dock (back of the hotel) and must be picked up immediately following event. Delivery time must be coordinated with the hotel in advance. Special ingress and egress, insurance and security requirements apply in the case of events with décor, sets, special lighting or special sound. Please consult with your Catering Convention Services Manager prior to finalizing such arrangements. Glassware centerpieces, vases, etc. are strictly prohibited near any pools or on lawns at outdoor events. Nothing may be attached to the walls and ceilings. A walk-through is to be arranged with a designated responsible party and hotel representative after the dismantling. All applicable Fire Marshall approvals and permits are required in advance. Client is responsible for obtaining required ASCAP or BMI licenses for planned entertainment or music performances at event(s).
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HOLIDAY RECEPTION | CANAPÉS
CANAPÉS Choice of Six Butler Passed Canapés
CHILLED CANAPÉS Smoked Salmon Tartlet | Whipped Boursin Cheese, Lemon Confit Duck Prosciutto and Pumpkin Brochette | Quince Glaze Spiced Tuna Poke Cone | Avocado Crema, Macadamia Truffled Mushroom Panna Cotta | Marinated Porcini Salad Fois Gras Lollipop | Toasted Pistachio, Port Wine Winter Vegetable Crostini | Fresh Goat Cheese
HOT CANAPÉS
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Lobster Thermidor Cones Braised Short Rib Vol-Au-Vent | Aged Cheddar Truffle Arancini | Spiced Celery Cream Gorgonzola Tater Tots | Roasted Tomato Aïoli Roast Turkey and Cranberry Slider | Robiola Cheese Salmon and Sweet Pea Quiche | Tarragon Cream 42 dollars per guest
Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY RECEPTION | STATIONS
CHILLED STATIONS MOZZARELLA BAR Marinated Bocconcini | Pesto, Pepper, Tomato Citrus Rosemary Local Burrata | Heirloom Tomatoes, Olive Oil, Micro Basil, 20 Year Balsamic Parfait | Tomato GelĂŠe, Buffalo Mozzarella Espuma Seasoned Salts, Scented Olive Oil Accompaniments | Grissini, Lavash 29 dollars per guest | attendant included
CHEESE DISPLAY Aged Cheddar, Camembert, Buttermilk Blue, Port Salute, ComtĂŠ, Drunken Goat, Manchego in Olive Oil Accompaniments | Tomato Jam, Port Wine Figs, Bergamot Apricots, Marcona Almonds Assorted Crackers, French Baguette, Walnut Raisin Rolls 24 dollars per guest | no attendant required
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BRUSCHETTA Prosciutto | Pear and Asiago Salad, Herb Crostini Tuna Tartare | Mustard, Caper and Lemon Maine Lobster | Citrus Tarragon Mayonnaise, Fennel Pollen 26 dollars per guest | attendant included
BLADE SUSHI* Maki | California, Spicy Tuna, Vegetable, Salmon Nigiri | Tuna, Shrimp, Salmon, Eel Ginger, Wasabi, Soy 7 dollars and 50 cents per piece | 5 pieces per person minimum Optional sushi chef 400 dollars
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY RECEPTION | STATIONS
À LA CARTE SEAFOOD CHILLED SHRIMP 16/20 Accompaniments | Cocktail Sauce, Sauce Louis, Lemon Wedges 82 dollars per dozen | attendant included
SNOW CRAB Accompaniments | Wasabi Mayo, Cocktail Sauce, Lemon Wedges 84 dollars per dozen | attendant included
OYSTERS* Accompaniments | Shallot-Cabernet Mignonette, Tabasco, Lemon Wedges 90 dollars per dozen | attendant included
LOBSTER 3
“BleauFish” Harvested Stone Crabs | MP Seasonal Oct – May 96 dollars per dozen portions | attendant included
HOT STATIONS RISOTTO Arborio | Blue Crab, Asparagus, Smoked Corn, Lemon Confit Farro | Duck Confit, Sour Orange Jelly, Compressed Fennel, Duck Chicharrón Orzo | Butternut Squash, Green Apple, Sage Granola 26 dollars per guest | attendant included
AREPAS Shredded Achiote Beef, Pulled Chicken Adobo Accompaniments | Queso Blanco, Avocado Crema, Poblano Sauce, Mojo Onions, Tomato Pico 26 dollars per guest | attendant included
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY RECEPTION | STATIONS
CARVING CAJUN SALMON FILLET Blackened Atlantic Salmon Cheesy Grits, Creole Tomato Sauce Accompaniments | Grilled Lemon, Crispy Capers 28 dollars per guest | attendant included
TURKEY ROULADE Turkey Breast Rolled with Smoked Thigh Stuffing Honey Roasted Yams, Green Bean and Mushroom Casserole Accompaniments | Cranberry Apple Compote, Giblet Gravy 26 dollars per guest | attendant included
PRIME RIB
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Slow Cooked Rib of Beef Garlic & Rosemary Crushed Potatoes, Parmesan Creamed Spinach Accompaniments | Pinot Jus, Horseradish Cream 34 dollars per guest | attendant included
BEEF WELLINGTON Beef Tenderloin Roasted Mushrooms, Truffle Sauce 32 dollars per guest | attendant included
HOUSE-SMOKED BRISKET Jalapeño Mac & Cheese, Caramelized Brussels Sprouts, Bacon Accompaniments | Vinegar Barbecue Sauce, Crispy Onions 28 dollars per guest | attendant included
Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY RECEPTION | DESSERT STATIONS
DESSERT STATIONS NITROGEN SWEET DIPS Key Lime and White Chocolate Brochettes, Frozen Bananas in Dark Chocolate, Vanilla Tartufos Toppings | Mini M&M’s, Toasted Coconut, Chopped Nuts, Chocolate Croquant, Coffee Flakes 19 dollars per guest | attendant included | minimum 50 guests
ICE CREAM PANINI Warm Brioche Ice Cream Sandwiches Accompaniments | Chocolate Sauce, Caramel Sauce, Mini Marshmallows, Caramelized Pecans, Coconut, Chocolate Croquants 19 dollars per guest | attendant included | minimum 50 guests
S‘MORES
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Toasted Marshmallow Brochettes, Pineapple and Chocolate with Cinnamon Marshmallows Chocolate with Peppermint Marshmallows, Strawberry and Chocolate with Cookies and Cream Marshmallows 15 dollars per guest | attendant included | minimum 50 guests
Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY PLATED DINNER PLATED DINNER Assorted Artisanal Breads | Ciabatta, Whole Wheat and Olive Rolls
APPETIZERS | SOUPS | SALADS MAINE LOBSTER SALAD Granny Smith Apples, Celery Hearts, Tempura Flakes, Fennel Aïoli 24 dollars per guest
MARINATED HEIRLOOM TOMATOES Lemon Burrata, Micro Basil, Balsamic 21 dollars per guest
CRISP DUCK CONFIT Puy Lentil, Apple, Pickled Cipollini Onion 24 dollars per guest
JUMBO LUMP CRAB CAKE 6
Jicama and Cabbage Slaw, Spicy Remoulade 27 dollars per guest
LOBSTER BISQUE Roasted Lobster Tail, Cognac Froth 17 dollars per guest
CREAM OF BUTTERNUT SQUASH Spiced Pumpkin Seeds 16 dollars per guest
CAESAR SALAD Focaccia Croutons, Treviso, Dried Olives, Parmesan Cheese Roasted Tomatoes, Creamy Garlic Espuma 19 dollars per guest
MIXED GREEN SALAD Lollo Rossa, Frisée, Shaved Carrot, Radish, Orange, Sherry Dressing 16 dollars per guest
Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY PLATED DINNER
ENTRÉES PAN-SEARED FILLET OF HALIBUT Crab Gnocchi, English Pea Purée, Roasted Tomato Dressing 58 dollars per guest
ROASTED FILLET OF SALMON Hazelnut Crushed Fingerling Potatoes, Haricots Verts, Lemon Beurre Blanc 54 dollars per guest
ROASTED CHICKEN SUPREME Citrus Polenta Cake, Heirloom Beets, Wild Mushroom Ragout 48 dollars per guest
SOUS VIDE TURKEY ROULADE 7
Breast and Thigh, Roasted Yam Purée, Haricot Verts, Cranberry Jus 49 dollars per guest
SLOW ROASTED TENDERLOIN OF BEEF Cru de Cacao Crust, Duchess Potatoes, French Beans, Natural Jus 65 dollars per guest
DELMONICO STEAK AU POIVRE Parmesan Dauphinoise Potatoes, Honey Glazed Parsnips, Port Wine Demi-Glace 64 dollars per guest
Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY PLATED DINNER
DESSERTS CHOCOLATE CROQUANT Intense Chocolate Mousse, Hazelnut Crunch 16 dollars per guest
CARAMEL NAPOLEON Caramel Mousse, Puff Pastry, Milk Chocolate Chantilly 16 dollars per guest
TIRAMISU Mascarpone Cream Coffee, Caramel Ladyfinger Sponge, Myers Coffee Gel 16 dollars per guest
CHOCOLATE CRÈME BRÛLÉE 8
White Chocolate Chantilly, Citrus Tuile, Raspberries 16 dollars per guest
VANILLA GELATO PROFITEROLE Chantilly Cream, Warm Chocolate Sauce 16 dollars per guest
ARABICA COFFEE AND SELECTION OF TEAS Half & Half, Whole and Skim Milk
Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY DINNER BUFFET
DINNER BUFFET Assorted Artisanal Breads | Ciabatta, Whole Wheat and Olive Rolls
APPETIZERS
“Wedge Salad” | House Smoked Bacon, Egg, Vidalia Onions, Carrot Ribbons, Cucumber French Radish, Grape Tomatoes, Cabernet Blue Cheese Vinaigrette Smoked Chicken Salad | Roasted Tomatoes, Marinated Fennel, Blistered Grapes Maine Lobster Cocktail | Celery Hearts, Tarragon Mayonnaise, Tempura Crisps Marble Potato Salad | Grain Mustard Dressing, Spinach Grilled Marinated Vegetables | Hummus, Pita
SOUP Cream of Butternut Squash | Spiced Pumpkin Seeds
ENTRÉES 9
Turkey Roulade | Giblet Gravy, Cranberry Sauce Roasted Strip Loin | Red Wine Sauce, Onion Jam Truffle Honey Glazed Ham | Black Cherry Bourbon Sauce, Grain Mustard, Parker House Rolls Baked Salmon | Cannellini Bean and Corn Succotash, Parsley, Lemon Pistou
SIDES Apple Stuffing | Italian Sausage, Celery, Sage Yukon Potato Mash French Beans and Broccolini | Garlic Confit Mac ’N’ Cheese | Cavatappi, Aged Cheddar, Herbed Panko Crust Cornbread
DESSERTS Cranberry-Orange Cookies Peppermint-Chocolate Pot De Crème Chocolate Yule Log | Dark Chocolate Sponge Cake, Chantilly Pumpkin Pie
ARABICA COFFEE AND SELECTION OF TEAS Half & Half, Whole and Skim Milk 110 dollars per guest Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY FAMILY STYLE DINNER
FAMILY STYLE DINNER Assorted Artisanal Breads | Ciabatta, Whole Wheat and Olive Rolls
APPETIZERS Burrata and Heirloom Tomato Salad | Basil Pesto, Aged Balsamic Assorted Antipasti | Cured Meats, Artisanal Cheeses, Dried Fruits, Nuts Arugula and Fennel Salad | Walnuts, Pecorino, Minus 8 Vinaigrette
ENTRÉES Turkey Roulade | Giblet Gravy, Cranberry Sauce Slow Roasted Prime Rib of Beef | Natural Jus Baked Atlantic Salmon | Marinated Lemon and Fennel, Verjus Beurre Blanc
SIDES
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Traditional Stuffing | Carrots, Celery, Apple, Sage Truffled Mashed Potatoes Roasted Brussel Sprouts | Honey Glaze French Bean “Casserole”
DESSERTS Chocolate Dipped Strawberry Gingerbread Cheesecake Cranberry Orange Financier Holidays French Macarons
ARABICA COFFEE AND SELECTION OF TEAS Whole, Half & Half and Skim Milk 125 dollars per guest
Pricing subject to taxes and service fees. Maximum two hours of service. Surcharges will be applied to groups of fewer than 40 guests.
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HOLIDAY CHEER | BAR PACKAGES PACKAGE BAR Prices are quoted on a per person basis. A fee of 150 dollars per bartender will be applied to package bars up to four hours. Generally, one bartender is required per 75 guests. Each additional hour is 50 dollars per bartender. Tableside wine service is not included in package bars. Please refer to the wine list for bottle pricing.
BEER, WINE AND SOFT DRINK PACKAGE
Russian Standard, Bombay Dry, Bacardi Superior, Dewar’s White Label Corazón Silver, Jack Daniel’s, Four Roses Budweiser, Bud Light, Miller Lite, Amstel Light, Heineken, Corona Funky Buddha Floridian, Funky Buddha Hop Gun Soft Drinks, Fruit Juice, Sparkling Water Copper Ridge Chardonnay, Canyon Road Sauvignon Blanc, Canyon Road Pinot Grigio Copper Ridge White Zinfandel, Copper Ridge Cabernet Sauvignon, Copper Ridge Merlot One Hour Two Hours Three Hours
38 48 52
Four Hours Each Additional Hour
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SPARKLE PACKAGE
Grey Goose, Bombay Sapphire, Bacardi Superior, Dewar’s 12, Patrón Silver Crown Royal, Maker’s Mark Budweiser, Bud Light, Miller Lite, Amstel Light, Heineken, Corona Funky Buddha Floridian, Funky Buddha Hop Gun Soft Drinks, Fruit Juice, Sparkling Water Copper Ridge Chardonnay, Canyon Road Sauvignon Blanc, Canyon Road Pinot Grigio Copper Ridge White Zinfandel, Copper Ridge Cabernet Sauvignon, Copper Ridge Merlot One Hour Two Hours Three Hours
42 52 56
Four Hours Each Additional Hour
62 6
FONTAINE FLEUR DE LIS PACKAGE
Belvedere, Hendrick's, Ron Zacapa 23yr, Johnnie Walker Black Gentleman Jack Daniel's, Woodford Reserve Budweiser, Bud Light, Miller Lite, Amstel Light, Heineken, Corona Funky Buddha Floridian, Funky Buddha Hop Gun Soft Drinks, Fruit Juice, Sparkling Water Copper Ridge Chardonnay, Canyon Road Sauvignon Blanc, Canyon Road Pinot Grigio Copper Ridge White Zinfandel, Copper Ridge Cabernet Sauvignon, Copper Ridge Merlot One Hour Two Hours Three Hours
46 56 60
Four Hours Each Additional Hour
BEER
Budweiser, Bud Light, Miller Lite, Amstel Light, Heineken, Corona Funky Buddha Floridian, Funky Buddha Hop Gun
WINE
Copper Ridge Chardonnay, Canyon Road Sauvignon Blanc, Canyon Road Pinot Grigio Copper Ridge White Zinfandel, Copper Ridge Cabernet Sauvignon, Copper Ridge Merlot
SOFT DRINKS
Pepsi, Diet Pepsi, Mist Twst, Ginger Ale One Hour Two Hours Three Hours Four Hours Each Additional Hour
30 36 42 48 9
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GLIMMER PACKAGE
POWER, ENERGY DRINKS AND BOTTLED WATER Based on consumption
Red Bull Sugar Free, Edition 9 Water 8 Sparkling Water 8
BRUNCH PACKAGE
Champagne, Mimosa, Bellini, Bloody Mary, Assorted Soft Drinks One Hour Two Hours Three Hours Four Hours Five Hours
30 38 46 52 56
66 6
Add Peñascal Rosé or François Montand Champagne to any package bar for 2 dollars per person per hour. Pricing subject to taxes and service fees.
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HOLIDAY CHEER | CASH & CONSUMPTION BARS CONSUMPTION BAR Service of your selected beverages priced on a per drink basis. A fee of 150 dollars per bartender will be applied to consumption bars up to four hours. Each additional hour is fifty dollars per bartender.
CASH BAR
Russian Standard, Bombay Dry, Bacardi Superior, Dewar’s White Label Corazón Silver, Jack Daniel’s, Four Roses
MARTINIS AND SIGNATURE COCKTAILS | 16 dollars per cocktail SPARKLE CONSUMPTION BAR | 14 dollars per cocktail Grey Goose, Bombay Sapphire, Bacardi, Dewar’s 12, Patrón Silver Crown Royal, Maker’s Mark
MARTINIS AND SIGNATURE COCKTAILS | 18 dollars per cocktail FONTAINE FLEUR DE LIS CONSUMPTION BAR | 16 dollars per cocktail Belvedere, Hendrick’s, Ron Zacapa 23yr, Johnnie Walker Black, Corzo Silver Gentleman Jack Daniel’s Woodford Reserve
MARTINIS AND SIGNATURE COCKTAILS | 20 dollars per cocktail WINE | 11 dollars per glass
DOMESTIC BEER | 9 dollars each Budweiser, Bud Light, Miller Lite
IMPORTED BEER | 10 dollars each
Heineken, Amstel Light, Corona, Funky Buddha Floridian Funky Buddha Hop Gun
LOCAL CRAFT BEER | 12 dollars each
Due to high demand and seasonality, please consult with your Catering or Convention Services Manager for availability. Stiltsville Pilsner (Concrete Beach Brewery, Miami) Rica Wheat IPA (Concrete Beach Brewery, Miami) La Rubia Blond Ale (Wynwood Brewing Company, Miami) Pop’s Porter (Wynwood Brewing Company, Miami) Mega Mix Pale Ale (MIA Beer Company, Miami) Jai Alai IPA (Cigar City Brewing, Tampa) Invasion Pale Ale (Cigar City Brewing, Tampa) Maduro Brown Ale (Cigar City Brewing, Tampa) Native Lager (Native Brewing Company, Ft. Lauderdale)
Copper Ridge Chardonnay, Canyon Road Sauvignon Blanc, Canyon Road Pinot Grigio Copper Ridge White Zinfandel, Copper Ridge Cabernet Sauvignon Copper Ridge Merlot
CHILLED BEVERAGES | 8 dollars each
FLAIR BARTENDER
ENERGY DRINKS | 9 dollars each
1,200 dollars | up to four hours 200 dollars | each additional hour
Pricing subject to taxes and service fees.
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GLIMMER CONSUMPTION BAR | 12 dollars per cocktail
ACCOMPANIMENTS
Add 1 dollar per drink for glimmer, sparkle or fontaine fleur de lis consumption bar selections. Service of your selected beverages sold on a cash basis. Price per drink is inclusive of tax and service charge. Each bar is staffed by a bartender at 125 dollars per bartender a nd a cashier at 125 dollars per cashier up to four hours. Each additional hour is 50 dollars per bartender and cashier.
Still Water, Sparkling Water, Assorted Soft Drinks, Chilled Fruit Juices
Red Bull, Sugar Free Red Bull
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BUILD YOUR OWN BLOODY MARY | 16 dollars each | 50 guest minimum LIQUOR Grey Goose, Absolut Peppar, Patrón Silver, Bombay Sapphire
GARNISH Pickle, Cucumber, Celery, Olive, Basil, Bacon, Pineapple
JUICE Tomato, V8, Ripe Bloody Mary Mix
HOT SAUCE Tabasco, Cholula
SPARKLING COCKTAILS | 14 dollars each | 50 guest minimum *BUBBLES François Montand Brut *upgrade to Perrier-Jouët Grand Brut for 21 dollars per cocktail GARNISH (select three) Raspberry, Strawberry, Orange, Watermelon, “Bleau” Berry FRUIT PURÉE (select three) Raspberry, Strawberry, Peach, Passion Fruit, Mango
MARGARITA BAR | 16 dollars each | 25 guest minimum Classic, “Bleau”berry, Basil Passion Fruit, Pineapple Rosemary
MOJITO BAR | 16 dollars each | 25 guest minimum CLASSIC White Rum, Mint, Lime, Club Soda
FRUIT
SPECIALTY COCKTAILS | 16 dollars each | 25 guest minimum PASSION FRUIT & STRAWBERRY CAIPIRINHA Cachaça Rum, Strawberry Purée, Passion Fruit Purée Simple Syrup, Lime Juice, Lime
CHOCOLATE OLD FASHIONED
Dark Rum, Tempus Cacao, Simple Syrup, Orange Bitters Angostura Bitters, Orange
GOLD FINGER
Vodka, Ginger Liqueur, Lime Juice, Ginger Ale, Lime
RASPBERRY FIZZ
Vodka, Raspberry Purée, Basil, Simple Syrup, Lime Juice Club Soda, Raspberries
CUCUMBER MARTINI
Gin, Agave Nectar, Muddled Cucumber and Mint Lemon Juice, Cucumber Wheel
MEXICAN STANDOFF
Tequila, Açai Berry Liqueur, Ginger Syrup, Lime Juice, Cilantro
BOURBON THYME
Bourbon, Thyme Syrup, Lemon Sour, Orange Bitters, Thyme Leaf
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ENHANCEMENTS
HOLIDAY CHEER | ENHANCEMENTS
SANGRIA | 90 dollars per half gallon WHITE
White Wine, Brandy, Triple Sec, Oranges, Apples, Orange Juice, Lemon Lime Soda
RED
Red Wine, Brandy, Triple Sec, Oranges, Apples, Orange Juice, Lemon Lime Soda
Mango, Raspberry or Passion Fruit
Pricing subject to taxes and service fees.
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CHAMPAGNE FRANÇOIS MONTAND BRUT, FRANCE | 56
PINOT GRIGIO *CANYON ROAD, CALIFORNIA | 48
PERRIER-JOUËT GRAND BRUT, FRANCE | 150
STELLINA DI NOTTE, UMBRIA, ITALY | 60
VEUVE CLICQUOT PONSARDIN BRUT, FRANCE | 170
TERRAZZE DELLA LUNA, TRENTINO, ITALY | 68
FRANÇOIS MONTAND BRUT ROSÉ, FRANCE | 65
J HOFSTÄTTER, ALTO ADIGE, ITALY | 70
Well-Rounded, White Florals, Citrus Fruit, Creamy and Smooth Well-Balanced, Fresh, Cherry Plum, Lemon, Apricot, Vanilla Robust, Well Balanced and Structured
Well-Rounded, Crisp, Dry, Cherries, Raspberries
MOËT & CHANDON IMPERIAL BRUT ROSÉ, FRANCE | 250
Well-Balanced, Refreshing, Citrus Blossom, Honeydew, Golden Apple, Kiwi Light to Medium-Bodied, Dry, Crisp, Citrus Fruit Well-Structured, Pear, Peach, Honeydew Melon
SANTA MARGHERITA, ALTO ADIGE, ITALY | 85
Lively, Wild Strawberry, Raspberry, Red Currant, Hint of Menthol
Fresh Bouquet, Crisp, Sophisticated Flavor, Citrus
VEUVE CLICQUOT PONSARDIN BRUT ROSÉ, FRANCE | 300
CHARDONNAY *COPPER RIDGE, CALIFORNIA | 48
Crisp and Refreshing, Strawberry, Subtle Smoke, Orange Citrus
PROSECCO CAPOSALDO BRUT, PIEVE DI SOLIGO, ITALY | 48
Bright & Persistent Bubbles, Citrus, Green Apple, Acacia Blossoms, Pleasant Acidity
WHITES
Medium-Bodied, Green Apple, Citrus, White Peach, Crisp Finish
SAUVIGNON BLANC *CANYON ROAD, CALIFORNIA | 48
Light to Medium-Bodied, Ripe Citrus, Melon, Crisp Finish
WILLIAM HILL, NORTH COAST I 55
Meyer Lemon, Ruby Grapefruit, Kaffir Lime, Lychee, Passion Fruit, Crisp Finish
LINDEMAN’S, SOUTH EASTERN AUSTRALIA | 58
Medium-Bodied, Passion Fruit, Grapefruit, Guava, Gooseberry
LOMA LARGA “LOMAS DEL VALLE,” CHILE | 65
Vibrant, Fruit Forward Character, Nectarine & Peach Aromas, Long, Fresh Finish
EL COTO BLANCO, RIOJA, SPAIN | 68
Well-Balanced, Clean and Bright, Tropical Fruit, Citrus
DUCKHORN VINEYARDS, RUTHERFORD | 105
Complex, Silky, Lemongrass, Vanilla, Papaya, Star Fruit, Ginger
SWEET WHITE RIESLING, CHATEAU STE. MICHELLE, COLUMBIA VALLEY | 68 Refreshing, Off-Dry, Sweet Lime, Peach, Subtle, Mineral Notes *house wines
Balanced Acidity, Toasted Oak, Pineapple, Mango, Hint of Brown Spice
WILLIAM HILL, CENTRAL COAST | 55
Aromas and Flavors of Ripe Tree Fruit, Hints of Brown Spice, Citrus and Tropical Fruit
RAWSON’S RETREAT, BAROSSA, AUSTRALIA | 58
Medium-Bodied, Fresh Citrus, Rock Melon, Peach, Grapefruit, Hint of Oak
TREANA, CENTRAL COAST | 80
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SPARKLING
HOLIDAY CHEER | SPARKLING & WHITE WINES
Full-Bodied, White Peach, Mandarin Orange, Lemon Peel, Creme Brûlée
CLOUDY BAY, MARLBOROUGH, NEW ZEALAND | 115 Mouth-Filling yet Balanced, White Peach, Spring Florals, Smoke
FAR NIENTE ESTATE, NAPA VALLEY | 150
Toasted Oak, Citrus and Melon, Honeysuckle, Hint of Perfume
CHATEAU MONTELENA, NAPA VALLEY | 175
Sweet Oak, Peach, Green Apple, Honeydew, Kiwi, Grapefruit
ROSÉ *WHITE ZINFANDEL, COPPER RIDGE, CALIFORNIA | 48 Light-Bodied, Crisp Finish, Delicate Strawberry Bouquet
DOMAINE SAINTE FOY, CÔTES DE PROVENCE, FRANCE | 55 Dry, Refreshing, Citrus and Red Fruit Aromas
CAVES D’ESCLANS WHISPERING ANGEL CÔTES DE PROVENCE, FRANCE | 68
Vibrant, Silky, Refreshing, Citrus and Red Fruit Aromas, Hint of Spice
CHÂTEAU D’ESCLANS, CÔTES DE PROVENCE, FRANCE | 110 Aromatic, Fresh, Floral, Raspberry, Tangerine, Cherry, Hint of Spice
Pricing subject to taxes and service fees.
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PINOT NOIR WILLIAM HILL, CENTRAL COAST | 55
MERLOT *COPPER RIDGE, CALIFORNIA | 48
RED DIAMOND, WASHINGTON | 68
WILLIAM HILL, CENTRAL COAST | 55
BELLE GLOS MEIOMI, SONOMA COAST | 75
RAWSON’S RETREAT, BAROSSA, AUSTRALIA | 58
AU BON CLIMAT, SANTA BARBARA | 85
RED DIAMOND, WASHINGTON | 68
ETUDE CARNEROS ESTATE, NAPA VALLEY | 90
2011 SWANSON, OAKVILLE | 125
CABERNET SAUVIGNON *COPPER RIDGE, CALIFORNIA | 48
MALBEC DON MIGUEL GASCÓN RESERVA, MENDOZA, ARGENTINA | 70
WILLIAM HILL, CENTRAL COAST | 55
TIKAL PATRIOTA, MENDOZA, ARGENTINA | 75
RAWSON’S RETREAT, BAROSSA, AUSTRALIA | 58
TERRAZAS DE LOS ANDES, LAS COMPUERTAS, ARGENTINA | 125
14 HANDS, COLUMBIA VALLEY | 68
TEMPRANILLO MARQUÉS DE RISCAL PRÓXIMO, RIOJA, SPAIN | 68
Black Cherry, Toasted Oak, Lavender, Firm Acidity, Lingering Finish Crisp, Lingering Finish, Red Berries, Black Cherries, Hint of Spearmint Layered, Slight Earthiness and Sweet Oak, Cranberry, Candy Apple, Vanilla Intense, Strawberries, Raspberries, Anise, Clove
Well-Balanced, Blend of Dark Fruit and Oak, Cherry, Red Berries, Asian Spice
Medium-Bodied, Blackberry, Plum, Cherry, Hint of Spice Rich Palate of Dark Fruit, Blackberry, Black Cherry, Hints of Caramel and Cocoa Medium-Bodied, Loganberries, Cassis, Black Currants, Hint of Tobacco Refined Tannins, Blueberries, Currants, Spicy Oak, Hint of Dried Herbs
FRANCISCAN, NAPA VALLEY | 85
Well-Balanced, Dark Cherry, Clove, Blackberry, Hint of Tobacco and Cocoa
LADERA, NAPA VALLEY | 110
Well-Structured, Blackberry, Black Currant, Cassis, Fresh Clove
JORDAN, ALEXANDER VALLEY | 175
Bright Acidity, Smooth Tannins, Blackberry, Blueberry, Cassis, Chocolate
PROVENANCE RUTHERFORD, NAPA VALLEY | 180
Dry, Smooth, Spicy, Sour Cherries, Candy, Licorice, Cocoa, Sandalwood
CABERNET FRANC LOMA LARGA “LOMAS DEL VALLE,” CHILE | 70
Vivid Purple Color, Fruit-Forward Richness, Floral Strawberry Dark Raspberry Notes
Complex, Red Fruit and Dark Cherry, Caramel, Vanilla, Hint of Spice Rich Flavors, Blackberry, Black Cherry, Toasty Oak, Pepper, Chocolate Medium-Bodied, Blackberry, Floral Notes, Hint of Oak
Medium-Bodied, Firm Tannins, Blackberry, Cherry, Toasty Oak Medium-Bodied, Red and Black Cherries, Blackberry, Coffee, Allspice
Well-Structured, Round Tannins, Blackberry and Plum, Hint of Brown Spice Full-Bodied, Long Finish, Raspberry, Cherry, Cocoa, Hint of Spice Complex, Silky, Plum, Blackberry, Black Cherry, Anise, Licorice
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REDS
HOLIDAY CHEER | RED WINES
Medium-Bodied, Clean, Medium Intensity, Strawberries, Red Cherries
SYRAH SNOQUALMIE, COLUMBIA VALLEY | 68
Well-Balanced, Blueberry, Plum, Chocolate, Smoke, Sweet Oak Finish
RED BLEND SHIRAZ CABERNET RAWSON’S RETREAT, BAROSSA, AUSTRALIA | 58
Medium-Bodied, Ripe Summer Berries, Dark Spices, Hint of Oak
LAURA HARTWIG “EDICIÓN DE FAMILIA,” CHILE | 120 French Oak Barreled, Medium-Bodied, Cassis and Dark Berry Wild Flower, White Pepper, Soft Tannins *house wines
CARMENERE LAURA HARTWIG SINGLE VINEYARD, CHILE | 75
Versatile, French Oak Barreled, Black Plums, Red Peppers, Soft Tannins Creamy Texture
Pricing subject to taxes and service fees.
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SPECIALTY WINES FROM THE CELLAR
Citrus, Exotic Fruits, Jasmine, White Peaches, Pink Peppercorns
MOËT & CHANDON DOM PÉRIGNON BRUT, FRANCE | 750 Silky, Almond, Cocoa, Lemon, Nectarine, Pear, Hint of Dried Flowers
PERRIER-JOUËT FLEUR DE CHAMPAGNE BELLE EPOQUE BRUT ROSÉ, FRANCE | 850
WHITES
Medium-Bodied, Raspberry, Citrus, Dried Apricot, Fig, Long Finish
SAUVIGNON BLANC CLOUDY BAY TE KOKO, MARLBOROUGH, NEW ZEALAND | 225 Ripe, Tropical, Apricot, Lemon Curd, Stone Fruit, Smoky Oak
FRENCH BURGUNDY, PATRICK PIUZE, 1ER CRU VAULORENT, CHABLIS | 250 Exotic, Fresh, White and Yellow Orchard Fruits, Dried Apricot, Medium Bodied
CHÂTEAU DE BEAUCASTEL CHÂTEAUNEUF-DU-PAPE BLANC RHONE, FRANCE | 350 Full-Bodied, Lively Acidity, Buttered Citrus, Flowers, Orange Marmalade
CHARDONNAY KISTLER ‘LES NOISETIERS’, SONOMA COAST | 225 Floral Nose, Pineapple, Lemon, Grapefruit, Soft, Pleasant, Hint of Oak
PATRICK PIUZE, GRAND CRU LES CLOS, CHABLIS, FRANCE | 375 Pink and White Grapefruit, Chalk, Alkali, Impressively Dense
KONGSGAARD, NAPA VALLEY | 400 Honeyed Citrus, Peach, Apricot, Lemon Rind, Apple Custard Pie, Bold
ROSÉ CHÂTEAU D’ESCLANS GARRUS CÔTES DE PROVENCE, FRANCE | 300
PINOT NOIR PALI WINE COMPANY, SHEA VINEYARD, OREGON | 225 Earthy, Volcanic, Jasmine, Rose Petals, Cherry, Black Fruits Domaine Serene Evenstad Reserve
WILLAMETTE VALLEY, OREGON | 275 Well-Balanced, Complex, Red Fruits, Caramel Baking Spice, Vanilla, Dried Flowers
WILLIAMS SELYEM, CENTRAL COAST | 300 Rich, Red Fruit, Hint of Earth, Nutmeg, Fennel, Toffee, Caramel, Vanilla Lucie & Auguste Lignier Clos de la Roche
GRAND CRU, FRANCE | 650 Balanced, Earthy, Forest Floor Nose, Dark Cherry, Ash
CABERNET SAUVIGNON CAYMUS, NAPA VALLEY | 300 Balanced, Medium Bodied, Black Currant, Blackberry, Blueberry, Black Cherry
SILVER OAK, NAPA VALLEY | 375
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CHAMPAGNE DOM RUINART REIMS BLANC DE BLANCS, FRANCE | 400
REDS
SPARKLING
Limited quantites available. Check with your Catering or Convention Services Manager for availabilty and lead time.
Bright, Vibrant, Boysenberries, Blueberries, Sage, Licorice, Velvety Texture
PAUL HOBBS, NAPA VALLEY | 400 Well-Balanced, Blackberry, Cassis, Black Fruits, Youthful Acidity
PALMAZ VINEYARDS, NAPA VALLEY | 475 Medium-Bodied, Smooth, Deep Berries, Black Currant, Hint of Oak
STAGLIN FAMILY ESTATE, NAPA VALLEY | 700 Ripe Red Fruits, Crème de Cassis, Cinnamon, Cocoa, Black Raspberries, Silky
RED BLEND CHÂTEAU DE BEAUCASTEL CHÂTEAUNEUF-DU-PAPE ROUGE RHONE, FRANCE | 350 Deep Ruby, Dark Berries, Dried Cherry, Anise, Lavender, Smoky, Smooth
Full-Bodied, Mango, Nectarine, Orange Zest, Vanilla, Long Finish
Pricing subject to taxes and service fees.
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