Hotel Bennett | Holiday Catering Menu by Salamander Collection

HO L I DAY CAT E R I NG M EN U 2 0 21 - 2022

H O L I D AY C A T E R I N G M E N U

W E LCO M E

Meetings and events at Hotel Bennett take on new life by stirring the senses. Beautiful décor, invigorating scents, extraordinary catering, all come together to create an unforgettable experience and meaningful event. Our food reflects the rich cultural heritage of the south and incorporates several international flavors. The dishes will enrich the senses and ensure guests go home with a story to tell.

TA B L E O F C O N T E N T S

Holiday Party Packages............................................................................ 5 Passed Hors d’oeuvres & Displays.......................................................6 - 7 Stations .......................................................................................... 10 - 12 Buffets.................................................................................................... 13 Family Style Dinner............................................................................... 14 Beverage ......................................................................................... 16 - 17 Policies ...........................................................................................19 - 21 Event Locations ......................................................................................22

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OU R COMMITMENT

At Hotel Bennett, we have always been committed to the well-being of our guests and service professionals. During these unprecedented times, our dedication to the health and safety of the entire Hotel Bennett Family, which includes each and every guest is unwavering. We want you to return to Hotel Bennett with trust and confidence, so you can relax and enjoy your time with us.

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H O L I D AY PA R T Y PA C K A G E S Winter Wonderland 5 Passed Hors d’oeuvres, Macaroni & Cheese Station Slider Station OR Grilled Cheese Station Pizza Station, Dessert Station 135 per guest

Silver Bells 8 Passed Hors d’oeuvres, European Selection of Cheeses and Charcuterie, Chilled Seafood Display, Dessert Station 115 per guest

Merry & Bright 5 Passed Hors d’oeuvres, Grilled Vegetables with Hummus Tzatziki, and Pita Chips, Family Style Dinner, Dessert Station 200 per guest

Let It Snow 5 Passed Hors d’oeuvres, Petite Savory Pies, Salad Station 3 Dinner Stations, 3 Accompaniments, Dessert Station 180 per guest

Jingle All the Way 5 Passed Hors d’oeuvres, European Selection of Cheeses and Charcuterie, Choice of Dinner Buffet, Dessert Station 215 per guest

Deck the Halls 5 Passed Hors d’oeuvres, Plated Salad, Pre-Selected Choice of Two Entrees OR Duo Entrée, Dessert Station 190 per guest

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PA S S E D H O R S D ’O E U V R E S

Seasonal Canapes Brioche and Apple Stuffing Croquette Sage Sausage 5 per piece Bacon Wrapped Atlantic Shrimp Creole Mustard 8 per piece Potato Latkes, Crème Fraiche, Caviar 6 per piece Dijon Crusted Lamb Lollypops Fig and Mint Jus 8 per piece Ham and Brie Tarts, Cranberry Jam 6 per piece

Cold Canapes Lamb Tartar with Mint on a Wonton Chip and Radish 8 per piece

Poached Jumbo Shrimp with Vodka Cocktail Sauce 7 per piece

Boursin Cheese and Prosciutto Topped with Brandied Cherries 6 per piece

Crab Maison en Phyllo 8 per piece

Duck Confit Rillette with Salt-Whipped Truffle 7 per piece

Filet with Roasted Red Pepper, Panna Cotta and Olive Tapenade on a Crostini 8 per piece

Spicy Tuna Tartar on a Sweet Benne Wafer 7 per piece

California Roll, Jumbo Lump Crab Avocado, Cucumber, Ponzu Dipping Sauce 7 per piece

Southern Style Deviled Egg with Pickled Vegetables 6 per piece

Spicy Tuna Roll, Avocado Black Sesame, Sriracha Mayo 7 per piece

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PA S S E D H O R S D ’O E U V R E S

Hot Canapes Apple and Blue Cheese en Phyllo 6 per piece

Cleaver-Chopped Chicken with Melted White Cheddar Mini Sandwich 7 per piece

Crab Beignets with Lemon Aioli 7 per piece

Grit Cake with Cajun Shrimp 8 per piece

Mini Crab Cake with Spicy Rémoulade 7 per piece

Chicken and Waffle Bites 9 per piece

Filet Wellington with Black Pepper Demi-Glace 9 per piece

Pork Belly with Pickled Onion and Dijon Aioli on a Wonton 7 per piece

Fried Oysters with a Creole Mustard Hollandaise 7 per piece Tempura Shrimp with Sweet Chili Sauce 8 per piece Fried Goat Cheese with Red Pepper and Apricot 6 per piece Tomato Tart with Feta and Oregano 5 per piece Fried Green Tomato with Pimento Cheese 6 per piece

Duck Confit Blini, Chive Crème Fraiche, Radish 8 per piece Pimiento Cheese and Smoked Bacon Tart 6 per piece Collard Green Hushpuppies with Creole Aioli 5 per piece

D I S P L AY S

European Selection of Cheeses and Charcuterie including Finocchiona, Speck, Artisan Salami, Pate, Drunken Goat Cheese Clemson Blue Cheese, Brie en Croute with French Baguette 24 per guest Petite Savory Pies: Shepard’s Pie, Turkey and Cranberry Pot Pie Eggnog Quiche, Tomato and Goat Cheese Pie 24 per guest Grilled Vegetables with Hummus Tzatziki, and Pita Chips 22 per guest

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S TAT I O N S Chilled Seafood Station 32 per guest Poached Shrimp with Cocktail Sauce and Lemon Oysters on the Half Shell with Horseradish and Hot Sauce Marinated Crab Claws with Hot Pepper Mignonette Slider Station 30 per guest All Served with, Bibb Lettuce, Tomatoes, Sweet and Spicy Pickles and Kettle Chips (Kindly Select Three)

Roast Pork with Garlic-Jam BBQ Sauce Mini Crab Cake with Spicy Remoulade Braised Short Rib with Pickles, Cheddar Cheese, Dijonnaise Fried Chicken Breast with Comeback Sauce Blackened Local Catch with Roasted Tomato Aioli Grilled Cheese Station 20 per guest All Served with Sweet and Spicy Pickles and Kettle Chips (Kindly Select Three)

Camembert Grilled Cheese with Prosciutto and Apple Three-Cheese Blend with Honey Butter on Toasted Brioche Traditional Cheddar Cheese on Thick Sliced Country White Bread Pimiento Grilled Cheese on Sourdough Chili Flakes Pizza Station 25 per guest (Kindly Select Three)

Bacon, Roasted Red Pepper, Cheddar, Green Onion Mushroom & Spicy Marinara Roasted Shiitake, Kale, Truffle Salt, Mozzarella Parmesan Cream Roasted Tomatoes, Fresh Mozzarella, Basil Pesto BBQ Chicken, Grilled Red Onion, Scallion, White Cheddar Cheese Macaroni and Cheese Station 32 per guest Aged Cheddar Macaroni & Cheese Pimiento Macaroni & Cheese Parmesan Mornay Macaroni (Mix- Ins)

Andouille Sausage, Blackened Chicken, Garlic Shrimp, Scallions Chili Flakes, Roasted Mushrooms, Caramelized Onions

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S TAT I O N S Salad Station 25 per guest Baby Spinach, Candied Bacon, Crumbled Clemson Blue Cheese Spiced Pecans, Creamy Apple Cider Dressing Local Petite Greens, Belgian Endive, Granny Smith Apples Salt Roasted Beets, Pomegranate Vinaigrette Fresh Baked Bread Basket including Rosemary Bread, French Baguette Cranberry Baguette, Honey Butter, House Preserves Steak House Cuttings 200 per station based on 75 guests per station Chef attendant required for carving stations Thyme and Garlic Roasted Prime Rib with Fricassee of Wild Mushrooms 50 per guest Roast Leg of Lamb with Mint Jus 50 per guest Broiled Side of Local Catch Amandine on the Shell with Meunière Butter and Lemons 42 per guest Broiled Salmon Filet with Lemon Caper Beurre Blanc 40 per guest Herb Roasted Beef Tenderloin with Béarnaise and Thyme Jus 48 per guest Baked Salmon en Croute with Dill Cream Sauce 38 per guest Togarashi Seared Ahi Tuna, Wasabi and Ponzu Sauce 42 per guest Bourbon Brined Pork Tenderloin, Spiced Apple Chutney 34 per guest QuailDucken: Quail, Duck and Chicken Breast Stack with Mushroom Jus 39 per guest Accompaniments 15 per guest Chef attendant required for Carving Stations (Kindly Select Three)

Au Gratin Potatoes, Creamed Spinach, Rosemary Roasted Potatoes, Crispy Brussel Sprouts with Sorghum and Chile, Roasted Rainbow Carrots with Cranberry Ginger Glaze, Sweet Potato Puree

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S TAT I O N S Shrimp and Grits Station 33 per guest Seared Atlantic White Shrimp over Geechie Boy White Grits with Sweet Corn Roasted Heirloom Tomatoes, Scallions, and Andouille Sausage Gravy Lowcountry Boil 30 per guest Andouille Sausage, Shrimp, Littleneck Clams, Sweet Corn, Vidalia Onions and Potatoes in a Spiced Palmetto Beer Broth Pasta Station 28 per guest Spinach Gnocchi with Roasted Garlic Cream Sauce Butternut Squash Ravioli with Fried Sage Cavatelli Arrabiata with Spicy Tomato Sauce (Mix- Ins)

Smoked Bacon, Cleaver-Chopped Chicken, Sautéed Shrimp, Olives, Steamed Broccolini Baby Spinach, Toasted Pine Nuts, Chili Flakes, Roasted Mushrooms, Accompanied by Freshly Grated Parmigiano-Reggiano Tapas Station Choose two proteins 38 per guest, Choose three proteins 44 per guest Chef inspired small composed plates, designed specifically for your event using seasonal ingredients and proteins of your choice. (Protein Options)

Storey Farm’s Chicken, Heritage Pork, Beef Short Ribs, Filet Mignon, Diver Scallops Atlantic Shrimp, Locally Caught Tuna, Muscovy Duck, Vegetarian, Vegan, Octopus Poke Bowl Action Station 54 per guest (Base Options)

Steamed White Rice, Forbidden Rice, Rainbow Quinoa, Soba Noodles (Proteins)

Ahi Tuna, Spicy Salmon, Roasted Curry Chicken, Seared Thai Shrimp Salad, Spice Poached Atlantic Shrimp (Mix- Ins)

Fresh Sliced Jalapenos, Petite Cilantro, Shredded Kale, Diced Cucumber Green Onion, Fresh Pineapple, Steamed Edamame (Sauces)

Sesame Oil, Ponzu, Spicy Mayo, Sweet Chili, Sriracha, Japanese Wasabi Dressing Dessert Station 22 per guest Slow Roasted Apple Crumble Winter Spiced Pumpkin Pie Orange Cream Puff, Cranberry Marmalade Chocolate Mint Mousse Cup Opera Cake

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B U FFE TS Southern Dinner Buffet 135 per guest She Crab Soup with Cornbread Muffins and Honey Butter Mixed Green Salad with Shaved Radish, Baby Carrot, Bacon Lardons Farmer’s Cheese, Sherry Vinaigrette and Buttermilk Ranch Dressing Heirloom Tomato Salad, Herb Marinated Cucumbers, Barrel Aged Vinegar Southern Fried Turkey, Spiced Sage Gravy Pimiento Macaroni and Cheese Bourbon Braised Pork Shoulder Braised Collard Greens Shrimp and Grits Station Sautéed Shrimp with Sweet Peppers, Onions, and Bacon Marsh Hill White Grits with Sweet Corn Seared Local Catch with Tomato-Okra Chow Chow and Hoppin John Rice Squash and Hominy Au Gratin Potatoes French Inspired Dinner Buffet 140 per guest Niçoise Salad – Local Greens Display with Herb Marinated Potatoes, Haricot Vert, Boiled Farm Eggs, Pickled Shallots, Honey-Dijon Vinaigrette and Buttermilk Peppercorn Dressing French Onion Soup served with Parmesan Croutons Chilled Shrimp Remoulade Display Roasted Atlantic Salmon en Croute with Dill Caper Sauce Barigoule of Seasonal Vegetables Coq au Vin with Bacon and Roasted Pearl Onions Provencal Vegetable Tian Tarragon Crusted Beef Tenderloin, Sauce Diane Brioche Rolls with Whipped Herb Butter Duchess Potatoes Steakhouse Dinner Buffet 145 per guest Sliced Slow Roasted Garlic and Thyme Prime Rib Display with Horseradish Cream, Garlic Thyme Jus and Demi Baguettes Chopped Lobster with Baby Arugula, Diced Red Beets, Jalapeño Tarragon Vinaigrette Broiled Atlantic Salmon Display with Lemon Buerre Blanc Grilled Asparagus with Lemon Gremolata, Garlic Brabant Potatoes Poached Jumbo Shrimp with Vodka Cocktail Sauce and Lemon Seared Chicken Breasts with Wild Mushroom Ragout Porcini Mushroom and Roasted Tomato Ravioli Garden Display: Mixed Greens, Romaine, Baby Arugula, Cherry tomatoes, Sliced Cucumbers Pickled Red Onions, Bacon Lardons, Crumbled Blue Cheese, and Candied Pecans with Creole Mustard Vinaigrette, Aged Sherry Vinaigrette and Buttermilk Ranch Sliced Beefsteak Tomatoes, Fresh Mozzarella, Pesto Vinaigrette, Petite Basil Lobster Bisque served with Dinner Rolls and Whipped Butter

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FA M I LY S T Y L E B U I L D - YO U R - O W N D I N N E R Salads House Caesar with Crouton Debris, Grated Pecorino, and Fresh Squeezed Lemon Petite Local Greens, Saffron Poached Pears, Lavender Goat Cheese, Toasted Almonds, White Balsamic Vinaigrette Sides Roasted Brussel Sprouts with Boursin Cheese Sorghum Sweet Potato Puree Lyonnaise Potatoes with Caramelized Onions (Proteins)

Two proteins 160 per guest, Three proteins 180 per guest Florentine Stuffed Chicken Breast with Sundried Tomato Pesto Pork Tenderloin Roulade with Swiss Chard and Rosemary Jus Braised Short Ribs, Pickled Shallot, Sauce Daube Pistachio Crusted Lamb Chops with Fig Reduction Sauce (upcharge 5 per guest) Petite Beef Tenderloin Medallions with Sauce Bordelaise Grilled Split Lobster Tails with Lemon Butter (upcharge 10 per guest) Fennel Crusted, Seared Local Grouper

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House Wine Sparkling: House Brut, 60 per bottle House Sparkling Rose, 70 per bottle White: House Pinot Grigio, 65 per bottle House Chardonnay, 70 per bottle House Rose, 60 per bottle Red: House Pinot Noir, 60 per bottle House Cabernet Sauvignon, 70 per bottle Deep Eddy Vodka Bar 12 per drink Deep Eddy Vodka Ruby Red Grapefruit Vodka Lemon Vodka Sweet Tea Vodka Cranberry Vodka Peach Vodka Orange Vodka Locals Bar 15 per drink High Wire Hattrick Gin Casamigos Blanco (non-local) Virgil Kaine Robber Baron Rye Virgil Kaine Bourbon Striped Pig Vodka, Dewar’s Scotch (non-local) Red Harbor Rum Striped Pig Spiced Rum Hosted Bar: per guest/per hour One-Hour Each

Each Additional Hour(s)

Beer & Wine

Premium

Ultra-Premium

Supreme

Specialty Bars 28 per guest One-Hour Each

Each Additional Hour(s)

Deep Eddy

Locals Bar

Water Hildon Still 7 each (Glass 330ml | Plastic 30ml) Hildon Sparkling 9 each (Glass 330ml | Plastic 30ml)

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C AT E R I N G A N D E V E N T I N F O R M AT I O N Guarantees To ensure adequate preparation, a guarantee of the number of persons attending is required by 10:00 a.m. three (3) business days prior to the event day. You will be charged for the guarantee or the number served, whichever is greater. In the event that no guarantee is given, the original number of guests as noted on the banquet event order will be used for the billing. The hotel will over-set banquet rooms by 5% of the food and beverage guarantee associated with said event. Increase in guarantee within the three-business day period will become the set and guarantee.

Meeting Room Set-up The client will confirm the set-up of the meeting space on the Banquet Event Order (BEO). If significant changes to the set-up are requested after the meeting room has been set by the hotel, a labor fee of 250 will be assessed at the discretion of the hotel.

Neither the client, his/her guests, nor invitees will be permitted to bring food and/or beverages of any kind into the hotel without written permission of the hotel. In the event such permission is granted, the hotel is authorized to charge for the service of food and beverage.

Service and Labor Apply to menu items where indicated with a (*) sign Chef Attendant: 200 per attendant / 2 hrs. (50 per additional hour, (1) chef required per 75 guests) Coat Check Attendant: 150 per attendant (1 attendant per 100 guests) Additional Banquet Staff: 50 per server, per hour (4-hour minimum) Bartender: 200 per attendant / 4 hrs. (50 per additional hour, (1) bartender required per 75 guests) Wine Sommelier: 300 per sommelier (4-hour minimum)

Taxes And Service Charges Client agrees to pay, in addition to the prices agreed upon, all State and Local Taxes (11% food and beverage and an additional 5% Liquor Tax – subject to change) and Service Charges (currently at 24% – subject to change). Please note the Service Charge is subject to Tax.

Serve Time All breakfast, lunch and dinner buffets are priced for two (2) hours of service. All breaks are priced for one (1) hour of service. In the event you wish to increase the length of service time, please contact your catering representative for pricing information.

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Special Meal Orders Special meals are defined as those meals requested in addition to the principal menu. Special meals must be included in the guarantee. Vegetarian and kosher meals are available upon request. Please notify your catering representative of any other special dietary requests. Outside Food & Beverage Neither the client, his/her guests, nor invitees will be permitted to bring food and/or beverages of any kind into the hotel without written permission of the hotel. In the event such permission is granted, the hotel is authorized to charge for the service of food and beverage. Special Services Should you require entertainment, photography, floral, specialty linen or décor, your catering representative can provide a listing of preferred vendors or assist you in making these arrangements. Shipping To ensure efficient handling and storage of materials, boxes must be sent no more than three (3) days prior to the event start date. Items shipped or handled will be billed at 10 per box for handling and storage or 250 per pallet. Signage The hotel will, unless otherwise instructed, post your program daily in the public areas. All signs must be professionally lettered. Absolutely no signage will be placed in the lobby, guest room floors, or in the elevators. Signage is allowed anywhere on the Ballroom Level. Please refrain from taping or affixing any signage to hotel property. Deposits All mutually agreed upon contracts between the hotel and client will require a deposit based on the value of the agreement.

Cancellation In the event of cancellation for any reason, all deposits and payments are non-refundable and nontransferable. Cancellation fees will also apply according to contract schedule.

Final Payment The total estimated cost of the event is required three (3) business days prior to the event or based on contract agreement. Payment may be made with a credit card, cashier’s check or wire transfer.

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Audio-Visual State-of-the-art audio-visual equipment and lighting can be arranged through our audiovisual partner, JSAV. Any outside AV company or contractor must provide the hotel with proof of insurance (COI) and follow all “Vendor Policies and Code of Conduct.” Charleston Noise Ordinance Outside venue entertainment hours are until 10:00 p.m. Sunday-Thursday and 11:00 p.m. Friday and Saturday. Liability Hotel Bennett reserves the right to inspect and control all private functions. Liability for damage to the premises will be charged accordingly. The hotel does not assume any responsibility for damage or loss of any articles brought into the hotel, or for any item that is left unattended. Decorations and Entertainment Outside Décor Vendors must provide proof of insurance (COI). The Vendors must comply with the “Vendor Policies and Code of Conduct”. Any damage to the property by the vendor the contracted customer will be held responsible for cost of damages incurred. All décor must be struck immediately following the event unless otherwise arranged with the Catering and Conference Service Manager. All power for Décor Vendors must be prearranged with the Catering and Conference Service Manager. All fees will be incurred by the resort customer. Load In and Out must be executed based on hotel policies. All vendors must load in and out via the loading dock or specific area. Prior arrangements must be confirmed otherwise above directions take precedence. Parking Valet day parking is 18 and 40 overnight (subject to change). Valet may be hosted by the customer or guests may pay on their own.

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E V E N T L O C AT I O N S From the hotel’s elegant ballroom and stunning outdoor event locations reflecting Charleston’s charm to world-class overnight accommodations offered to your guests, Hotel Bennett creates a memorable and meaningful event experience. Crown Ballroom The hotel’s elegant Grand Ballroom will surpass your dreams with dramatic 30-foot ceilings and arched windows – regional inspired and designed – that overlook Marion Square. Exquisite chandeliers and walls sconces complement the décor. The Grand Ballroom can accommodate up to 350 guests for an event. Camellias Inspired by the timeless grace of the Camellia flower. French Art Deco design detail like etched mirrored ceilings, crystal chandeliers and antique pink stone restored from the former Charleston Library, exudes a regal and effervescent feminine spirit. The elegant setting is ideal for an intimate events. Piazza The Piazza offers an intimate outdoor experience for your event. Exclusively designed for a small reception. Guests will mingle and admire the views of Marion Square and King Street. The Observatory Located on the rooftop, this unique space provides the ultimate event experience as guests can enjoy a refreshingly original location in which to celebrate.

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H ote l B e n n et t.c o m | 8 4 4 .898.73 4 5 | 4 0 4 K i n g S t. C h a r l e s to n , S C 2 94 0 3

H O L I D AY C A T E R I N G M E N U

Hotel Bennett | Holiday Catering Menu

Articles inside

Holiday Party Packages

Family Style Dinner

Buffets

Stations .......................................................................................... 10

Event Locations

Policies ...........................................................................................19

Beverage......................................................................................... 16

Passed Hors d’oeuvres & Displays.......................................................6