CATERING & SPECIAL EVENTS

TABLE OF CONTENTS Our Chefs Green Advantage Breakfast Breaks Lunch Reception Dinner

EXECUTIVE CHEF SUSAN WOLFLA Susan Wolfla our Executive Chef, brings a wide range of experience to the Mandalay Bay culinary team. Her diverse career has included tenures at mega resorts (both in the United States and in the Caribbean), boutique hotels and 4-star restaurants.

Chef Wolfla graduated with a BS in Cell and Development Biology from Purdue University and an AA in Culinary Arts from The Culinary Institute of America. After graduation from culinary school, she received a lead position at Chef Jean Banchet’s Ciboulette in Atlanta. She went on to become Executive Chef of the 4-star Northern Italian Restaurant Benvenuti. Always up for an adventure, Chef Wolfla moved to the Bahamas and was Executive Sous Chef at the world-famous luxury resort Atlantis. She went on to executive positions at Little Dix Bay in the Virgin Islands and the Las Vegas Venetian Resort.

Committed to education and community, Chef Wolfla is on the Advisory Board for The International Culinary School at The Art Institute of Las Vegas.

EXECUTIVE PASTRY CHEF CHRISTOPHE FEYT Christophe Feyt was born in Agen, France, an area in the southwest known for high quality food products. After starting at the patisserie which his family has owned for 40 years, Feyt worked in Boston, Hawaii, and Las Vegas.

He mastered the fundamentals of pastry in nationally recognized shops in Paris and Southwest France. What he learned there still influences him today, forming the basis of his passion and work ethic. Feyt then earned his Brevet de Maîtrise diploma to have an excellent foundation to support him throughout his career.

Boston was a key part of Feyt’s American introduction, where he applied his French technique. He profited from America’s “melting pot” status to adjust his palate and embrace many countries’ culinary influences for his pastries and desserts. During his time, he unveiled new Chocolate Bar menus for the Meridien Hotel and was a demonstrator at the New York City Chocolate Show.

In Hawaii, Feyt felt fortunate to be influenced by the local products and flavors that he explored in new ways in his pastry creations. His emphasis returned to the origin of the products by this unique opportunity to experience hands-on a vanilla bean farm and chocolate plantation.

Working in Las Vegas, Feyt realized this goal to experience high volume pastry operation and create showpieces more often. Vegas is a show town that allows freedom of creativity and an opportunity to supply clients with special tailor made artistic pieces as needed.

Feyt’s life is balanced by spending time with his wife and children. He has enjoyed his experiences living in several regions of the United States and celebrating the diverse cultures each had to offer.

There has been an evolution in the culinary world, and we are pleased to present our new eco-friendly catering menus. This is a work in progress and is an ongoing commitment by Mandalay Bay. Being “Earth-Friendly is an emerging environment for many of our vendor and supplier partners. As they become certified we will then be able to further enhance our selections. Continuing our goals of sustainability, we successfully grow high-quality herbs such as chocolate thyme, pineapple sage, savory and oregano on property in a small section of our greenhouse. These fresh herbs supplement and enhance our delectable dishes. Following the guidelines set forth by the famous Monterey Bay Aquarium’s Seafood Watch “Best Choices” list, you will find many of our fish and seafood items sanctioned as “Ocean-Friendly,” meaning that the variety is abundant, well managed, and caught or Farmed in environmentally friendly ways. Our chicken breasts and filets of beef are all natural. This refers to the elimination of steroids, antibiotics and hormones in these products. Las Vegas, being a desert city, does not have a local Farming community in which to provide us with produce; however, we are constantly researching our neighboring states for produce that can be ordered and still retain a competitive and fair market price. Our culinary team has created a set of fully organic and sustainable menus. Our wine list includes several choices of organic and sustainable options to complement your reception or dinner menu. Mandalay Bay has been awarded 5 Green Keys, the top rating one can achieve, based on our sustainable practices. We continue to source improved food and beverage packaging and disposable wares that meet our recyclable and green initiative. Our box lunches are made from 100% recycled craftcard board. Whenever possible, we use leafware products are handcrafted from fallen palm leaves (picks, cutlery, bowls, plates and other small wares). Bamboo is a renewable resource that is environmentally friendly, sustainable and 100% biodegradable and compostable. All disposed items in trash cans throughout the resort are recycled. WE ARE COMMITTED TO UPHOLDING THE STANDARDS AND PRACTICES NECESSARY TO BE A SOCIALLY RESPONSIBLE CITIZEN IN OUR COMMUNITY.

BREAKFAST

CONTINENTAL BREAKFAST Based on a maximum of 2.5 hours of service I Below items may not be transferred to Breaks

THE CLASSIC CONTINENTAL Orange, Apple, and Cranberry Juice Sliced Fresh Fruit and Berries English Muffins and Assorted Bagels Daily Rotation of Breakfast Pastries Butter, Marmalade, Preserves, Cream Cheese, Honey and Nutella Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Tea THE SPA CONTINENTAL Assorted Naked Bottled Juice and Smoothies Build Your Own Parfait House Made Granola and Kashi GOLEAN Crunch, Toasted Almonds, Golden Raisins and Dried Cherries Low-Fat Plain and Raspberry Yogurt Low-Fat Cottage Cheese Bananas, Blueberries, Pineapple, Strawberries, Honeydew, Watermelon, Cantaloupe and Grapes Honey, Agave Syrup and Brown Sugar Smoked Salmon with Bagels and Traditional Condiments Farm Fresh Hard Boiled Eggs No Sugar Added and Fat Free Muffins Butter, Marmalade, Preserves and Cream Cheese Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Tea

BREAKFAST BUFFET Based on a maximum of 2.5 hours of service I Menu is designed for groups of 25 or more THE TRADITIONAL Enhancements Orange, Apple, and Cranberry Juice The Smoothie Station Platters of Seasonal Sliced Fresh Fruit garnished with Berries Berry Blast, Chocolate & Peanut Butter, Tropical Beach Choose One Scrambled Eggs with Chives on the side Denver Scrambled Eggs Yogurt & Granola Parfait Spinach and Egg Frittata Scrambled Eggs with Cheddar Cheese on the side House Infused Water Choose Two Lemon, Lime, Orange or Cucumber Bacon Maple Black Pepper Bacon Chicken Apple Sausage Coffee Service Specialty Milk Country Link Sausage Choose One Ham Steak Almond, Soy or Rice Turkey Sausage English Bangers Choose One Breakfast Potato of the Day: Hashbrown Potatoes (Sunday & Thursday) Potatoes O’Brien (Wednesday) Sautéed Red-Skinned Potatoes (Tuesday & Saturday) Heirloom Blend Breakfast Potatoes (Friday) Lyonnaise Potatoes (Monday) Daily Selection of Breakfast Pastries English Muffins and Assorted Bagels Butter, Marmalade, Preserves and Cream Cheese Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Tea

BREAKFAST BUFFET Based on a maximum of 2.5 hours of service I Menu is designed for groups of 25 or more THE SEASIDE Enhancements Choose Two House Infused Water Ham, Egg and Cheddar Croissant Lemon, Lime, Orange Ham, Egg and Cheddar on an English Muffin or Cucumber Sausage and Egg on a Southern Style Flaky Buttermilk Biscuit Sausage, Egg and Cheese on a Southern Style Flaky Buttermilk Biscuit Corned Beef Hash and Egg Breakfast Burrito with Swiss Cheese Breakfast Sausage and Eggs with Peperonata and Gruyere on an English Muffin Coffee Service Turkey Bacon and Egg Breakfast Burrito stuffed with Slow Roasted Tomatoes Specialty Milk and Kale Choose One Scrambled Egg and Chorizo Burrito Almond, Soy or Rice Vegetarian Breakfast Burrito Breakfast Muffins: Egg, Sausage, Yukon Gold Potatoes and Cheddar Egg, Broccoli, Gruyere and Caramelized Onions Egg, Goat Cheese, Spinach and Bacon Choose Two Daily Selection of Breakfast Pastries Fruit Salad Whole Fresh Fruit Breakfast Potato of the Day Individual Low-Fat Yogurt Assorted Bottled Fruit Smoothies Yogurt and Granola Parfait Assorted Doughnuts Orange, Apple, and Cranberry Juice Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Tea

BREAKFAST STATIONS Based on a maximum of 2.5 hours of service I Menu is designed for groups of 25 or more Uniformed Chef Attendant is $225 each I One Chef required per 100 guests THE SMOOTHIE STATION Made to order Smoothies with Assorted Fruit and Low-Fat Yogurt (Dairy Free Upon Request) BERRY BLAST Mixed Seasonal Berries, Low-Fat Yogurt and Crushed Ice CHOCOLATE & PEANUT BUTTER Bananas, Chocolate Sauce, Peanut Butter, Low-Fat Yogurt and Crushed Ice TROPICAL BEACH Mango, Pineapple, Low-Fat Yogurt and Crushed Ice THE OVERNIGHT OATMEAL STATION Oatmeal Parfaits and Build Your Own Toppings of Fresh Fruit, Assorted Dried Fruit, Nuts, Seasonal Berries, Pineapple, House Made Granola, Toasted Almonds and Honey (Dairy Free Upon Request) Choose One (Minimum 10 servings per flavor) Raspberry Rolled Oats with Chia Seeds, Raspberry Preserves and Greek Yogurt Chocolate Banana Nut Rolled Oats with Banana Puree, Ground Flax Seed, Nutella and Greek Yogurt Apple Cinnamon Spice Rolled Oats with Ground Flax Seed, Cinnamon, Raisins, Apple Butter and Greek Yogurt Cranberry Ginger Cinnamon Rolled Oats with Chia Seeds, Dried Cranberries, Ginger, Honey and Greek Yogurt Cherry Cheesecake Rolled Oats with Chia Seeds, Cream Cheese, Cherry Preserves and Greek Yogurt

BREAKFAST STATIONS Based on a maximum of 2.5 hours of service I Menu is designed for groups of 25 or more Uniformed Chef Attendant is $225 each I One Chef required per 100 guests OATMEAL STATION Traditional Oatmeal served with decadent toppings to include: Warm Bananas Foster Warm Berry Compote Whipped Mascarpone Crunchy Almond Streusel and Chia Seed and Pistachio Crunch Cinnamon Toasted Pecans Raisins and Blueberries Waffle Station Rustic style Waffles with indulgent toppings: Whipped Speculoos Cream Whipped Cinnamon Rum Raisin Cream Cheese Cherries Jubilee Warm Maple Syrup Whipped Butter and Whipped Cream OMELET AND EGG STATION Smoked Salmon, Lump Crab, Diced Ham, Asparagus Tips, Sautéed Wild Mushrooms, Onions, Peppers, Diced Tomatoes, Herbs, Cheddar, Fontina and Goat Cheese

BREAKFAST STATIONS Based on a maximum of 2.5 hours of service I Menu is designed for groups of 50 or more Uniformed Chef Attendant is $225 each I One Chef required per 100 guests MANDALAY BAY MINI OVEN BAKING STATIONS Watch as Chefs prepare baked dishes in our unique mini convection ovens. There really is nothing better these days than to have your guests experience Chefs in action as wonderful aromas fill your event. Here you will find homemade savory items to choose from and several selections of breakfast items and sweets. MINI OVEN BAKED FRENCH TOAST CASSEROLE Individual French Toast Casseroles topped with choice of Warm Caramelized Apples, Warm Red Fruit Compote, Cinnamon Butter, Fresh Strawberries, Whipped Cream and Toasted Pecans MINI OVEN BAKED EGG CASSEROLE Choose One Chorizo, Diced Potato, Cilantro, Egg and Salsa Country Sausage, Hash brown Potatoes, Egg and Gruyere Cheese Caramelized Onion, Ham, Potato, Egg and Wisconsin Cheddar Cheese

BREAKFAST STATIONS Based on a maximum of 2.5 hours of service I Menu is designed for groups of 50 or more Uniformed Chef Attendant is $225 each I One Chef required per 100 guests MANDALAY BAY EVO ACTION GRILLING STATIONS Guests will enjoy watching the interactive grilling preparation of their food. Get involved with the sights, sounds and aromas of freshly prepared foods matched to your personal taste. EVO GRILL FRENCH TOAST Thick Cut Artisan Breads dipped in Egg and grilled to perfection. Served with Whipped Butter, Warm Maple Syrup, Warm Bananas Foster, Warm Red Fruit Compote and Whipped Cream Choose Two Cinnamon Raisin Bread Traditional Texas Toast White Chocolate Bread Walnut and Cranberry Bread Panettone Challah EVO GRILL PANCAKE STATION Silver Dollar Pancakes Made to Order on the EVO Grill and served with Pure Maple Syrup, Whipped Butter, Bananas Foster and Warm Seasonal Berry Compote Blueberries, Chocolate Chunks and Granola

BREAKFAST Based on a maximum of 2.5 hours of service I Menu is designed for groups of 25 or more A LA CARTE SANDWICHES, WRAPS, & MUFFINS Ham, Egg and Cheddar Croissant Ham, Egg and Cheddar on an English Muffin Sausage and Egg on a Southern Style Flaky Buttermilk Biscuit Sausage, Egg and Cheddar on a Southern Style Flaky Buttermilk Biscuit Corned Beef Hash and Egg Breakfast Burrito with Swiss Cheese Breakfast Sausage, Egg, Pepperonata and Gruyere on an English Muffin Turkey Bacon and Egg Breakfast Burrito stuffed with Slow Roasted Tomatoes and Kale Breakfast Muffin with Egg, Broccoli, Gruyere and Caramelized Onions Breakfast Muffin with Egg, Goat Cheese, Spinach and Bacon Breakfast Muffin with Egg, Sausage, Yukon Gold Potatoes and Cheddar Scrambled Egg and Chorizo Burrito Vegetarian Breakfast Burrito Pork Carnitas, Egg and Cheddar on an English Muffin Roasted Turkey, Egg and Pepper Jack Cheese on a Ciabatta Roll Pork Sausage, Egg, Aged Cheddar and Charred Green Onion Aioli on a Pretzel Roll Scrambled Egg, Pork Carnitas, Cheddar and Roasted Tomato-Jalapeno Jam Burrito Breakfast Muffin with Egg, Smoked Salmon, Red Skinned Potatoes, Dill and Cream Cheese Breakfast Muffin with Egg, Braised Chicken, Cotija, Cilantro and Shredded Potatoes Portuguese Breakfast Sausage, Egg, Smoked Gouda and Roasted Tomatoes on a Ciabatta Roll Spicy Chicken Sausage, Egg and Smoked Gouda on Challah Breakfast Bacon Burger with Egg, Cheddar and Jalapeno on a Potato Bun

BREAKFAST Based on a maximum of 2.5 hours of service I Below items may not be transferred to Breaks Scrambled Eggs (2 each) Enhancements Mushroom Leek Quiche Quiche Lorraine Bartender Thick Sliced Smoked Bacon (3 pieces) Maple Black Pepper Bacon (3 pieces) Bloody Mary Breakfast Sausage Links or Patties (2 pieces) Sliced Ham Steak (1 piece) Screwdriver Canadian Bacon (2 pieces) Breakfast Potatoes Mimosa Oatmeal with Brown Sugar Cheese Blintzes with Strawberry Sauce House Infused Water Apple or Peach Crepes with Crème Anglaise Lemon, Lime, Orange, Cinnamon Raisin French Toast with Warm Maple Syrup or Cucumber Fruit Salad Sliced Seasonal Fruit Mixed Berries Coffee Service Smoked Salmon with Bagels and Traditional Condiments Specialty Milk Protein Box Choose One Hard Boiled Eggs (served cold with shell on) Almond, Soy and Rice Whole Fruit Yogurt and Granola Parfait (6 oz.) Individual Low-Fat Fruit Yogurt Greek Yogurt Assorted Kashi Cereal with Milk Individual Boxed Cereal with Milk Assorted Bottled Fruit Smoothies

BREAKS

BREAKS BEVERAGES Freshly Brewed Organic Coffee, Decaffeinated Coffee and Assorted Organic Domestic and Herbal Tea Served with Cream and Flavored Syrup to Include Sugar Free Options Hot Chocolate with Mini Marshmallow Enhancements Iced Tea with Lemon Fresh Lemonade Coffee Service Fruit Punch Specialty Milk House Infused Water (Lemon, Lime, Orange and Cucumber) Choose One Assorted 100% Fruit Juice (10 oz. bottle) Almond, Soy or Rice Frappuccino (Mocha and Vanilla) Milk (Whole, 2%, Skim and Chocolate) Assorted Energy Drinks (Red Bull, Rockstar and Sugar Free) Assorted Gatorade and G2 Gatorade Assorted Bottled Fruit Smoothies Assorted SoBe Life Water O.N.E Coconut Water Bottled Iced Tea Bottled Fiji Water Bottled Water (Logo option available) Sparkling Water Assorted Soda (Pepsi, Diet Pepsi and Sierra Mist)

BREAKS FRESH FROM THE BAKERY Breakfast Pastry Basket Pastry of the Day Assorted Bagels with Cream Cheese (per 1.5 dozen) Monday & Friday Including Plain, Sesame, Cinnamon Raisin and Blueberry Blueberry Muffins, Oat Bran Muffins, Cherry Lattice, Mini Coffee Cake Apple & Mini Nutella Beignets No Sugar Added or Fat Free Muffins Mini Apple Turnovers Warm Mini Cinnamon Rolls Breakfast Fruit Bread Tuesday & Saturday Assorted Doughnuts Banana Walnut Muffins, Morning Doughnut Holes (per two dozen) Glory Muffins, Apple Lattice, Brownies Cherry Flaxseed Scones, Dried Blondies Blueberry Scones, Mini Chocolate Croissants Giant Cookies Chocolate Chip, Oatmeal Raisin, White Chocolate Macadamia, Wednesday & Sunday Sugar Crystal and Peanut Butter Chunk Cherry Lattice, Apple Cinnamon Coffee Cake, Blueberry Muffins, Tea Cookies Orange Cranberry Coffee Cake, Mini Chocolate Chip, Almond, Cinnamon and Raisin Pin Wheels, Mini Mixed Chocolate with Nuts (per two dozen) Berry Beignets, Mini Vanilla Custard Beignets, Custard Assorted Dessert Bars Croissants Peanut Butter, Rocky Road, Lemon Bars and Rice Krispies Thursday Lemon Poppy Seed Coffee Cake, Banana Coffee Cake, Assorted French Dessert Pastries Chocolate Chip Muffins, Orange Shot Glass Desserts, Fruit Tarts and Entremets Cranberry Muffins, Mini Croissants

Chocolate Truffles

BREAKS A LA CARTE Assorted Kind Bars Assorted Granola Bars Assorted Protein Bars Assorted Candy Bars Assorted Prepackaged Cookies Assorted Pringles Assorted Kettle Chips Assorted Bags of Popcorn Assorted Bags of Pretzels Individual Bags of Trail Mix 100 Calorie Snack Bags, Savory or Sweet Warm Soft Pretzels with Mustard Folded Pizza (cheese, pepperoni or pesto chicken) Assorted Yogurt Greek Yogurt Cheese Sticks (mozzarella and cheddar) Sliced Seasonal Fruit Whole Fresh Fruit Ice Cream Bars (Haagen-Daz, Dove and Fruit Bars) Bulk Pretzels Bulk Mixed Nuts Assorted Chips and Dips Spicy Ranch or Blue Cheese with Potato Chips, Pico de Gallo or Guacamole with Tortilla Chips Chips and Dips To-Go Pretzels with Hummus, Pretzels with Cilantro Jalapeno Hummus, Pretzels with Roasted Red Pepper Hummus, Pretzels with Edamame Dip, Homestyle Salsa with Chips, Chipotle Black Bean Dip and Chips Assorted Tea Sandwiches Smoked Salmon and Cream Cheese, Cucumber, Roast Beef with Horseradish Cream, Turkey and Swiss and Ham and Cheddar Assorted Sandwiches and Wraps Artisan Italian Sub, Oven Roasted Turkey on Wheat, Lemon Pepper Tuna Salad Wrap, Thai Sweet Chili Tofu Wrap Chicken and Tuna Salad Mini Croissant Sandwiches

THEMED BREAKS Based on a maximum of 2.5 hours of service I Available until 4pm Breaks yield 1.5 servings each of food and beverage per guest All themed breaks listed have a 15 person minimum CHOCOLATE & CAFFEINE Mini Devil’s Food Cupcakes with Chocolate Fudge Icing, Assortment of Chocolate Truffles, Chocolate-Chocolate Chip Cookies, Chocolate Dipped Strawberries, Chocolate Mousse Shots filled with Praline and Chocolate Shavings Freshly Brewed Iced and Decaffeinated Coffee with Flavored Syrup, Sugar Free Syrup, Whipped Cream, Cinnamon and White and Dark Chocolate Shavings Red Bull, Red Bull Sugar Free, Rockstar, Rockstar Sugar Free, Mountain Dew, Pepsi and Diet Pepsi THE WALK IN THE PARK Soft Pretzels with Mustard and Cheese Sauce, Roasted Peanuts, Popcorn and Cracker Jacks Assorted Water, Soda and Sparkling Water THE TUTTI FRUTTI Watermelon and Strawberry Sticks with Balsamic Glaze Assorted Frozen Fruit Bars Fruit Tarts Fruit and Berry Yogurt Shots Flavored Water and Bottled Water THE TRAIL MIXER Build your own snack mix with Almonds, Jelly Bellies, Cheez-its, Walnuts, Pistachios, Pumpkin Seeds, Sesame Sticks, Dried Papaya, Dried Mango, Peanuts, Wasabi Peas, Dried Cranberries, Yogurt Covered Raisins and Dark Chocolate M&Ms SoBe Life Water

THEMED BREAKS Based on a maximum of 2.5 hours of service I Available until 4pm Breaks yield 1.5 servings each of food and beverage per guest All themed breaks listed have a 15 person minimum MOVIE NIGHT Selection of Popcorn, Chips and Assorted Candy Bars Assorted Soda and Bottled Water TWISTED SALSA & GUACAMOLE BAR Choose Three Corn Chips and Pita Chips Traditional Roasted Tomato Salsa Sweet Corn, Cherry Tomato and Citrus-Cotija Salsa Watermelon, Tomato and Pepper Jelly Salsa Traditional Guacamole Chunky Greek Yogurt Guacamole with Feta Kale Guacamole with Garbanzo Beans GAME TIME Mini Cheeseburger Sliders with Spicy Ketchup and Whole Grain Mustard-Mayonnaise Jalapeno Poppers with Spicy Harissa Ranch Assorted Chips, Pretzels and Popcorn Assorted Soda, Bottled Water and Vitamin Water BRAIN FOOD Granola, Roasted Almonds, Banana Chips and Dried Fruit Zucchini Walnut Bread, Carrot Orange Bread, Whole Grain Bran Muffins Plain and Fruit Yogurt SoBe Life Water Assorted Bottled Naked Juice

THEMED BREAKS Based on a maximum of 2.5 hours of service I Available until 4pm Breaks yield 1.5 servings each of food and beverage per guest All themed breaks listed have a 15 person minimum Work with your Catering Manager to theme a color break for your group. THE RED DELICIOUS Red Delicious Apples, Strawberries and Fresh or Dried Cherries Red Velvet Cupcakes Red Vines Licorice, Cinnamon Bears, Cherry Sours and Swedish Fish Red Edition Cranberry Red Bull, Cranberry Juice, Fruit Punch Gatorade and Bottled Water THE BLUEBERRY Fresh Blueberry Cups and Blueberry Yogurt Shots Terra Blue Potato Chips with Blue Cheese Dip Blue M&Ms, Berry Blue Jelly Bellies, Blue Gummy Sharks and Wild Berry Sour Balls Blue Edition Blueberry Red Bull and Blue Machine Naked Bottled Juice O.N.E Coconut Water and Fiji Water THE ORANGE CRUSH Seasonal Fresh Orange Citrus Fruit Mango Mousse Shots Fresh Baby Carrots and Orange Ranch Dressing Cups Cheddar Popcorn, Cheez-its, Cheetos, Goldfish and Gummy Orange Slices Orange Juice and Orange Gatorade Mighty Mango and Orange Carrot Naked Bottled Juice THE GO GREEN Whole Fresh Granny Smith Apples, Honey Dew Melon and Green Grape Clusters Fresh Broccoli Florets, Sliced Celery Sticks and Ranch Dressing Wasabi Peas, Milk Chocolate Green M&Ms and Apple Sour Balls Sierra Mist, Perrier, Green Gatorade and Green Machine Naked Bottled Juice

PLATED LUNCH

PLATED LUNCH SELECTIONS Based on a maximum of 2.5 hours of service I Additional 30 minutes are $8 per person TRIO OF COLD SALADS Trio Display of Cold Salads on individual Entrée Platter Shrimp, Roasted Asparagus, Fresh Market Greens and Citrus Piquant Remoulade

Southwestern Chicken Chopped Salad, Gem Lettuce Spear, Black Beans, Roasted Corn and Cilantro Gremolata, Tortilla Crisps and Buttermilk Chipotle Dressing Beef Tataki and Sunomono Salad with Cucumber, Wakami, Togarashi and Seasoned Rice Wine Vinegar Dressing

CHICKEN CAESAR SALAD (served cold) Chicken Caesar Salad with Hearts of Baby Romaine Spears, Shaved Asiago Cheese and Garlic Croutons MEDITERRANEAN POACHED SALMON (served cold) Chilled Herb Rubbed Poached Salmon over Tri-Colored Potato Salad with Fresh Arugula and Citrus Vinaigrette ROAST BEEF & BRIE ON CIABATTA (served cold) Beef and Brie Sandwich on Ciabatta with Baby Arugula and Roasted Red Pepper Aioli Homemade Pita Chips and Hummus SALMON PAVE Pan Roasted Salmon Pave with Edamame Puree, Charred Chickpeas, Baby Vegetables and Ginger Beurre Blanc Menu Notes You must select (3) courses for all plated lunch menus. Additional charges will apply for selections under (3) courses. All plated lunches are accompanied with freshly baked rolls, lavosh, butter, freshly brewed organic coffee, decaffeinated coffee, assorted hot tea and iced tea. Option to substitute shrimp for chicken is $29 per person

PLATED LUNCH SELECTIONS Based on a maximum of 2.5 hours of service I Additional 30 minutes are $8 per person GRILLED CHICKEN BREAST & PENNE Grilled Chicken Breast over Pesto Penne, Sun-dried Tomatoes and Pine Nuts with Seasonal Vegetables CHICKEN & SHRIMP DUO Pan Seared, Herb Roasted Chicken Breast and Tomato Fondue Rock Shrimp Four Cheese Fingerling Mashed Potatoes, Baby Peas, Asparagus and Chive Butter GRILLED BREAST OF CHICKEN Grilled Chicken Breast over Garlic Mashed Fingerling Potatoes Seasonal Vegetables and Roasted Chicken Jus GRILLED FILET OF BEEF Grilled Petit Filet with Candied Sweet Potato Stack, Wild Mushroom Ragout and Pink Peppercorn Demi-Glace PEPPERCORN STRIP Green Peppercorn Crusted New York Strip Steak with Melted Leek Gratin and Seasonal Vegetables Menu Notes You must select (3) courses for all plated lunch menus. Additional charges will apply for selections under (3) courses. All plated lunches are accompanied with freshly baked rolls, lavosh, butter, freshly brewed organic coffee, decaffeinated coffee, assorted hot tea and iced tea. Option to substitute shrimp for chicken is $29 per person

PLATED LUNCH SELECTIONS Choice of (3) courses I Based on a maximum of 2.5 hours of service I Additional 30 minutes are $8 per person PLATED LUNCH SOUP Choose One Cold Heirloom Melon Gazpacho with Prosciutto Crouton Chilled Summer Gazpacho Cream of Asparagus Roasted Butternut Squash Minestrone with Sweet Basil Pesto Pureed Yukon Gold Potato and Leek Wild Mushroom Bisque with Fresh Thyme and Truffle Oil Sweet Potato and Vegetable Chowder with Wild Rice Vegetable Ramen Noodle with Bok Choy, Straw Mushrooms, Carrots and Pepper Threads New England Clam Chowder Roasted Chicken Broth with Vegetables Chicken Enchilada with Cilantro Smoked Chicken and Barley with White Truffle Oil Tuscan Potato and Sausage with Baby Kale Lentil, Bacon, Micro Arugula and Crispy Parsnip Ribbons Curried Split Pea with Smoked Turkey and Crispy Leeks Crawfish Bisque with Cornbread Croutons Roasted Tomato Soup, Camembert Cheese and Caramelized Peri & Sons Onion Crouton Roasted Corn Soup with Piquillo Peppers and Caramelized Onion Cream PLATED LUNCH SALADS Choose One Caesar Salad with Hearts of Romaine, Asiago Cheese and Garlic Croutons with Classic Caesar Dressing Baby Gem Leaf Lettuce Spears and Shaved Crudité with Poppy Seed Dressing Baby Bronze and Green Romaine with Marinated Olives, Herbed Ciabatta Croutons and Parmesan Cheese Classic Caesar Dressing California Field Greens with Candied Walnuts, Marinated Baby Tomatoes and Shaved Fennel Grapefruit Vinaigrette Mixed Greens Salad and Herb-Crusted Goat Cheese Medallions and Raspberry Vinaigrette

PLATED LUNCH SELECTIONS Choice of (3) courses I Based on a maximum of 2.5 hours of service I Additional 30 minutes are $8 per person PLATED LUNCH DESSERTS Choose One Lime Bavarian Cake with Coconut Cream Puff Dark Chocolate Mousse with Ginger Cremeux Coffee and Praline Mousse with Espresso Sauce Vanilla Bean Crème Brûleé with Seasonal Fruit Chocolate Parfait with Raspberry Marmalade and Vanilla Crème Crème Fraîche Mousse with Strawberry and Praline Dust Pineapple Upside Down Cake Milk Chocolate Cremeux with Apricot Compote and Caramel Glaze Amaretto Tiramisu Milk Chocolate Mousse with Fig Compote Caramel Cremeux with Pear Compote and Chocolate Crumble Tart Menu Notes You must select (3) courses for all plated lunch menus. Additional charges will apply for selections under (3) courses. All plated lunches are accompanied with freshly baked rolls, lavosh, butter, freshly brewed organic coffee, decaffeinated coffee, assorted hot tea and iced tea. Option to substitute shrimp for chicken is $29 per person

BUFFET LUNCH

LUNCH BUFFET Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Menus are designed for 50 guests or more I Below items may not be transferred to breaks SPRING VALLEY Enhancements White Bean and Vegetable Pistou Panini Option Available Orzo Pasta Salad with Red Quinoa, Red Bell Peppers, Feta Cheese, Cucumbers, Parsley and Lemon Mint Vinaigrette Add Choice of Soup Creamy Broccoli Salad with Sharp Cheddar, Carrots, Bacon, Sunflower Seeds and Red Onions Build Your Own Salad Baby Spinach, Dried Cranberries, Candied Walnuts, Honey Ham, Caramelized Balsamic Onion and Citrus Vinaigrette Choose (4) Entrée options below or choose (5) entrees for an additional price Yogurt Lemon Chicken Salad with Feta Cheese, Green Leaf Lettuce, Brussel Sprout Slaw and Crispy Bacon on Herbed Focaccia Spiced Roasted Cauliflower Lavosh Wrap with Hummus, Cilantro, Pickled Onion, Green Leaf Lettuce and Tahini Dressing Sliced Turkey with Gruyere Cheese, Citrus Apple Butter and Arugula on Sprouted Cranberry Wheat Bread Korean BBQ Beef Sandwich with Kimchee Slaw and Green Leaf Lettuce on French Baguette with Kalbi Mayonnaise Mediterranean Tuna Wrap with Oven Roasted Tomatoes, Pepperoncini, Peppadew, Shaved Red Onion, Fried Capers, Arugula and Lemon Vinaigrette Tater Tots with homemade Spicy Ketchup, Garlic Aioli and Classic Ketchup Double Chocolate Bar Cranberry Oatmeal Cookies Pineapple Upside Down Cake Vegan Pistachio Mousse Shot Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Tea and Iced Tea

LUNCH BUFFET Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Menus are designed for 50 guests or more I Below items may not be transferred to breaks ANTHEM Spiced Lentil Soup with Harissa Build Your Own Salad Iceberg and Romaine Mix, Wild Rocket, Cucumber, Heirloom Cherry Tomatoes, Red Onion, Kalamata Olives, Feta Cheese, Garlic Roasted Bell Peppers, Minted Orange-Red Wine Vinaigrette and Creamy Feta Dressing Platter of Grilled Broccoli and Steamed Asparagus with Honey Preserved Lemon Vinaigrette Pita and Garnish Bar Crispy Pita Chips, Traditional Hummus with Lemon Oil, Cucumber Parsley Hummus with Pine Nuts, Charred Moutabal, Sliced Tomatoes, Sliced Cucumbers, Shaved Red Onions and Tzatziki Rigatoni with Artichokes, Roasted Tomatoes, Capers and Basil Choose (3) Entrée options below or choose (4) entrees for an additional price Chicken Tagine with Olives and Preserved Lemon Branzino with Fennel, Peppers and Citrus Za’ atar Rubbed Beef and Vegetable Kebabs Vegan Falafel with Lemon Scented Yogurt Baked Ratatouille Warm Soft Pita Rounds with Garlic Olive Oil and Chopped Parsley Apricot Greek Yogurt Mousse Shot Trio of Macaron Flavors to include Chocolate, Cassis and Salted Caramel Espresso Dark Chocolate Tart Vegan Banana Chocolate Cake Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Tea and Iced Tea

LUNCH BUFFET Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Menus are designed for 50 guests or more I Below items may not be transferred to breaks GREEN VALLEY Minestra di Ceci (Cannellini Bean and Vegetable Soup) Caprese Salad with Extra Virgin Olive Oil and White Balsamic Vinegar Baby Green Salad with Shaved Radish, Roasted Red Peppers, Italian Parsley Leaves, Toasted Sunflower Seeds and Spring Onion Vinaigrette Build Your Own Salad Rocket and Baby Bronze Romaine Mix, Crispy Pancetta, Dried Cherries, Goat Cheese, Citrus Honey Vinaigrette and Toasted Fennel Seed Buttermilk Dressing Choose (3) Entrée options below or choose (4) entrees for an additional price Seared Swordfish with Puttanesca Sauce Chicken Breasts and Thighs with Wild Mushroom Marsala Sauce Penne Polpette Al Forno (baked penne marinara with meatballs) Vegan Grilled Romanesco with Cannellini Bean and Quinoa Ragoût Roasted Vegetable Medley Lemon Scented Fontina Polenta with Olive Checca Rosemary Focaccia Rolls Lemon Tiramisu Cup Mascarpone Raspberry Tart Pistachio Vanilla Cherry Cake Vegan Almond Chocolate Mousse Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Tea and Iced Tea

LUNCH BUFFET Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Menus are designed for 50 guests or more I Below items may not be transferred to breaks HENDERSON Salinas Valley Butter Bean and Vegetable Chowder Tender Asparagus and Green Peas with Roasted Garlic Tomatoes, Olive Oil, Crispy Shallots and Basil White Bean, Baby Kale, Romaine and Dried Cherry Salad with Anaheim Chile, Roasted Garlic and Parsley Pesto Build Your Own Salad Baby Red Oak and Arugula Mix, Laura Chenel Goat Cheese, Smoked Bacon, Dried Apricots and Toasted Almonds with Green Goddess Dressing and Pomegranate Oregano Vinaigrette Choose (3) Entrée options below or choose (4) entrees for an additional price Pinot and Butter Braised Chicken Thigh with Purple Cabbage and Baby Turnips Slow Roasted Beef Brisket with Central Coast BBQ Sauce, Pickled Onions and Cilantro Pacific Salmon with Smoked Salt and Honey Lemon Glaze Vegan Roasted Sweet Potatoes with Braised Greens and Toasted Farro Chili Roasted Garlic Rosemary Idaho Potato Wedges Spice Crusted and Roasted Broccoli and Cauliflower with Golden Raisins Sliced San Francisco Sourdough Rolls Chocolate Caramel Tart Hummingbird Cake Vanilla Strawberry Cheesecake Vegan White Chocolate Raspberry Mousse Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Tea and Iced Tea Homemade Mango and Coconut infused Water

LUNCH BUFFET Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Menus are designed for 50 guests or more I Below items may not be transferred to breaks MOUNTAINS EDGE Chicken Tom Kha Gai Soup Platters of Shaved Cucumber, Butter Lettuce, Radish, Scallion and Cilantro with Garlic, Soy, Chili and Sesame Vinaigrette Build Your Own Salad Tropical Baby Greens Salad with Mango, Pineapple, Carrots and Red Bell Peppers with Yuzu Vinaigrette and Creamy Ginger Coconut Dressing Choose (3) Entrée options below or choose (4) entrees for an additional price Korean Style Bulgogi Beef with Scallions Lemongrass Chicken Breast and Thigh with Ginger Lime Nage Steamed Sesame Ginger Salmon with Cilantro, Lemons and Crispy Garlic Vegan Spicy Tofu and Eggplant Vegetable Spring Rolls with Sweet Chili Dipping Sauce Baby Bok Choy with Ginger and Garlic Steamed Basmati Rice Pomegranate Tapioca Shot Lychee Tangerine Sesame Cake Ginger Honey Pear Cake Vegan Cashew Coconut Chocolate Bar Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Tea and Iced Tea

LUNCH BUFFET Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Menus are designed for 50 guests or more I Below items may not be transferred to breaks SUMMERLIN Peruvian Vegetable Chupe Chip and Garnish Bar Corn Tortilla Chips Roasted Tomato Salsa, Cabbage Slaw, Guacamole, Lime Wedges, Pico de Gallo and Mexican Crema Platters of Roasted Baby Bell Peppers with Cilantro and Cotija Cheese Tomato Salad with Pickled Vegetables and Cilantro Ensalada Palmitas with Cherry Tomatoes, Cucumbers, Hearts of Palm, Red Onion, Bell Peppers, Watermelon Radish, Cilantro and Avocado Lime Yogurt Dressing Choose (3) Entrée options below or choose (4) entrees for an additional price Chicken Enchiladas Beef Machaca Pork Chili Verde Vegan Southwestern Braised Seitan and Red Lentils Epazote, Cumin and Lemon Scented Rice Aji Amarillo Carrots and Beans with Cilantro and Citrus Flour Tortillas Warm Coconut Toffee Cake Banana Caramel Tart Dulce de Leche Sandwich Cookies Vegan Mocha Chocolate Glazed Shot Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Tea and Iced Tea

LUNCH BUFFET Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Menus are designed for 50 guests or more I Below items may not be transferred to breaks THE LAKES Chicken Waterzooi Soup (chicken, potato and vegetable soup with a touch of cream) Platters of Colorful Beets with Frisée, Goat Cheese and Champagne Vinaigrette Shaved Brussel Sprout and Iceberg Salad with Creamy Dill Dressing and Pumpkin Seeds Grilled Asparagus with Lemon, Caper and Parsley Vinaigrette Choose (3) Entrée options below or choose (4) entrees for an additional price Fried Pork Schnitzel with Lemon and Tomato, Caper and Parsley Relish Roasted Chicken Breast and Thigh with White Bean Cassoulet Belgian Ale Braised Beef Short Ribs with Baby Onions and Bacon Vegan Green Lentils du Puy with Root Vegetables, Seitan and Herbs Pretzel Rolls with Butter German Style Fingerling Potato Sauté with Mustard and Onions Rhubarb Strawberry Tart Hazelnut Praline Rochers Black Forest Cake Shot Vegan Passion Mango Cremeux Shot Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Tea and Iced Tea

ORGANIC & SUSTAINABLE Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Menus are designed for 50 guests or more I Below items may not be transferred to breaks LUNCH BUFFET Soba Noodle Salad with Bay Scallops, Edamame, Black Sesame Seeds and Ginger Soy Vinaigrette Platter of Sliced Heirloom Tomatoes and Roasted Artichokes with Garlic and Rosemary infused Extra Virgin Olive Oil Build Your Own Salad Bar Salinas Valley Mixed Greens with Baby Spinach and Arugula Julienne Carrots, Heirloom Baby Tomatoes, Organic Oil Cured Olives, Cucumbers, Broccoli, Whole Grain Garlic Herb Croutons, Toasted Pumpkin Seeds, Radish, Sliced Onions, Currants and Blue Cheese Wild Berry Pomegranate Vinaigrette, Aged Balsamic Vinaigrette and Smoked Bacon Ranch Dressing Herb Roasted Petaluma Farms Chicken with Black Truffle Butter and Roasted Chicken Jus Pan Seared Domestic Farm Raised Barramundi with Fennel, Green Lipped Mussels and Saffron Broth Rosemary Roasted Grass Fed Beef Tenderloin Tips with Tomato and Wild Mushroom Ragoût Pan Fried Wild and Brown Rice Cakes infused with Sweet Basil and Roasted Tomatoes Grilled Asparagus with Toasted Almond Brown Butter Vegetable Medley with Herb Garlic Butter Assorted Rolls with Butter Roasted Apple Cobbler Peach Oatmeal Tart Coffee Cream Puff Citrus White Chocolate Shot Glass Farmer Brothers Organic Coffee, Decaffeinated Coffee, Assorted Hot Tea and Iced Tea

RECEPTION

COLD HORS D’OEUVRES Minimum order of 50 pieces per item

Garden Cherry Tomato stuffed with Herbed Goat Cheese Bocconcini and Cherry Tomato Skewers marinated in Pesto Vietnamese Summer Rolls with Sweet Chili Sauce Goat Cheese Mousse and Medjool Date Skewers Brie Crostini with Sun-dried Cherry Chutney Roasted Eggplant Caviar and Cilantro on Rice Crackers Cucumber Cups with Hummus and Kalamata Olives Spanish Olive Shots marinated with Garlic and Pepper Tortilla Cups with Southwestern Chicken Salad Sweet Piquillo Peppers and Garlic Herb Cream Cheese Goat Cheese Truffles with Toasted Almonds and Dried Cherries Mini Tropical Fruit Skewers with Guava Crème Fraîche Individual Vegetable Crudités with Pink Peppercorn Ranch Wonton Cups with Thai Beef Salad and Green Papaya Roast Beef with Asparagus Tips and Boursin Cheese Bresaola Crostini with Aged Asiago Cheese, Baby Arugula and Truffle Oil Volpi Sopressata and Aged Provolone Cheese on Olive Flatbread Ahi Poke on a Miso Spoon with Sesame Seeds Smoked Steelhead Salmon and Whipped Boursin Cheese on Buckwheat Blinis Maryland Lump Crab Salad on Poppy Seed Lavosh with Green Onion Aioli Cocktail Shrimp on Cayenne Dusted Plantain Chips with Pineapple Papaya Salsa Shrimp Ceviche Shooters with Fried Tortilla Strips Foie Gras Terrine on Brioche with Apple Asian Pear Chutney

HOT HORS D’OEUVRES Minimum order of 50 pieces per item Saffron and Mozzarella Arancini with Lemon Garlic Aioli Fried Parmesan Artichoke Hearts with Marinara Sauce Gougere with Black Truffle Mornay Sauce Brie en Croute with Raspberry Jam and Lemon Zest Crème Fraîche Falafel Cake with Lemon Greek Yogurt Dipping Sauce Vegetable Spring Rolls with Ginger Hoisin Sauce Mini Kobe Beef Franks in Puff Pastry with Whole Grain Mustard Beef and Black Bean Burrito with Charred Tomato Salsa Chicken Pot Stickers with Sesame Soy Dipping Sauce Chicken Pot Pie Empanadas with Chimichurri Buttermilk Buffalo Pulled Chicken in a Blue Corn Tortilla with Blue Cheese Sour Cream Pork Carnitas Burrito with Poblano Chili and Salsa Verde Jack Cheese and Corn Tamale Bite with Chipotle Lime Crema Twice Baked Fingerling Potato with Sharp Cheddar Cheese and Chives Vegetable Samosas with Lime Yogurt Mini Reuben Sandwich on Marble Rye Bread Reuben Empanadas with Thousand Island Dressing Chicken and Manchego Croquette with Smoked Paprika Aioli Mini Beef Wellington with Mustard Aioli Mini Italian Sausage Calzones with Sweet Basil Tomato Sauce Thai Shrimp Spring Rolls with Sweet Chili Sauce

DISPLAYS & STATIONS VEGETABLE CRUDITE DISPLAY Enhancement Baby Carrots, Teardrop Tomatoes, Broccoli and Cauliflower Florets, Baby Squash and Daikon with Herbed Boursin Dip and Roasted Red Pepper Hummus Crudité Garden Choose from a floral GOURMET GRILLED VEGETABLE STATION Assortment of Grilled Baby Squash, Seasonal Tomatoes, Eggplant, Sweet Peppers, Asparagus, Baby Carrots and Grilled Mushrooms with Balsamic Aioli and Hummus ANTIPASTO DISPLAY Oven-dried Tomatoes, Marinated Artichokes, Grilled Marinated Mushrooms, Olives, Roasted Red Peppers, Parma Prosciutto, Genoa Salami, Mortadella, Parmigiano-Reggiano, Asiago and Fresh Mozzarella Cheese WESTERN REGIONAL CHEESE DISPLAY Colorado Haystack Mountain Goat Dairy Aged Goat Cheese, California Vella Cheese Co. Bear Flag Brand Dry Monterey Jack, California Cypress Grove Chevre Purple Haze Goat Milk Cheese, California Point Reyes Toma, Washington Beecher’s Flagship Handmade Cheese, Oregon Rogue Creamery Smokey Blue Cheese, California Tillamook Sharp Cheddar and Utah Beehive Cheese Co. Barely Buzzed Coffee Rubbed Cheese served with Seasonal Grapes, Freshly Baked Bread, Lavosh, Pretzel Crackers, Rosemary Crisp Bread and Flavored Butter Crackers INTERNATION CHEESE DISPLAY Huntsman Double Gloucester-Stilton, Manchego, Parmesan, Saint Andre Triple Crème, Port Salut, Gorgonzola Dolce, Herb and Spiced Goat Cheese, Honeycomb, Dried Fruit, Toasted Nuts, Lavosh, Crackers, Crostini and Baguette MEDITERRANEAN DISPLAY Bountiful display of Mediterranean regional favorites including Roasted Garlic Hummus, Artichoke and Green Olive Tapenade, Tomato Basil Bruschetta, Tabbouleh, Baba Ghanoush, Platters of Marinated Olives, Feta Cheese, Tomatoes drizzled with Extra Virgin Olive Oil and Warm Mini Pita Bread

DISPLAYS & STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests CAESAR SALAD STATION A twist on a classic salad of crisp Romaine, tossed with our Caesar Dressing, Herbed Focaccia Croutons, Parmesan Cheese and Oven Roasted Tomatoes GREEK SALAD STATION A Mediterranean favorite of fresh Lettuce, Shaved Red Onion, Diced Cucumber, Pepperoncini, Tomatoes, Feta Cheese, Kalamata Olives and Oregano Vinaigrette

ASIAN CHICKEN SALAD STATION A fusion cuisine of Mixed Greens, Carrots, Snow Peas, Crispy Rice Noodles, Cilantro Sprigs, Toasted Almonds, Grilled Chicken, Toasted Sesame Seeds, Soy, Peanuts and Ginger Dressing

VIETNAMESE NOODLE SALAD STATION Rice Noodle Salad with Cucumbers, Carrots, Cilantro, Mint, Shredded Romaine and Crushed Peanuts topped with Hot BBQ Pork or Shrimp- Choose One

DISPLAYS & STATIONS Minimum order of 50 pieces per item All of the below are served with Spicy Cocktail Sauce, Whole Grain Mustard Aioli and Fresh Lemons CLAMS Enhancement Littleneck Clams Cherrystone Clams Custom Ice Sculptures Hand Crafted by Chefs CRAB Florida Stone Crab Claws (seasonal) Alaskan King Crab Legs Alaskan Snow Crab Legs SHRIMP Colossal Shrimp (U12) OYSTERS Atlantic Oysters Pacific Oysters LOBSTER Maine Lobster Medallions

DISPLAYS & STATIONS Minimum order of 50 pieces per item I Uniformed Sushi Chef $500 each I Sushi Attendants $225 each Assemble your own platter from the choices below, or our Master Sushi Chef will create a colorful Assortment for you. All sushi is served with Wasabi, Soy and Light Soy Sauce and Pickled Ginger. SELECTION OF SUSHI ROLLS Enhancements Cucumber, Salmon, Bigeye Tuna, Hamachi (yellowtail), California, Spicy Tuna and Shrimp Tempura Edamame SELECTION OF NIGIRI Sesame Citrus Cuttlefish Salad Cucumber, Salmon, Bigeye Tuna, Hamachi (yellowtail), Unagi (barbecue eel), Ebi (sweet shrimp), Tako (octopus) and Tamago (egg) Tokutei Meishoshu Sake Pairing SELECTION OF SASHIMI Salmon, Bigeye Tuna, Hamachi (yellowtail), Unagi (barbecue eel), Ebi (sweet shrimp), Tako (octopus) and Tamago (egg) SUSHI STATION Includes (4) pieces of Chef’s Choice of Sushi or Sashimi Edamame, Seaweed Salad, Soy Sauce and Pickled Ginger

CARVING STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests Each station presented and built small plate style BONELESS PRIME RIB OF BEEF (serves 40) Spice Crusted Prime Rib with Twice Baked Baby Potatoes Demi-Glace and Horseradish Cream ROASTED TURKEY BREAST (serves 20) Carved to order Turkey Breast with Sage Ciabatta Stuffing and Turkey Jus SMOKED VIRGINIA HAM (serves 40) Carved to order Ham with Sharp Cheddar Cheese and Chive Grits with Red-Eye Gravy HOT SMOKED SALMON (serves 20) Dill and Lemon Zest Crusted Hot Smoked Salmon with Yukon Gold Potato Pancakes and Porcini Cream Sauce BEEF TENDERLOIN (serves 20) Hawaiian Black Sea Salt and Ground Black Pepper Crusted Beef Tenderloin with Wild Mushrooms, Smoked Bacon and Fingerling Potato Sauté served with Demi-Glace NEW YORK STRIP LOIN (serves 35) Peppercorn Crusted New York Strip Loin with Garlic Mashed Yukon Gold Potatoes and Port Wine Reduction

BRAZILIAN CARVING STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests These unique stations are set in the famous Brazilian Rodizio style, which uses swords to display the cooked meat. All options below are accompanied by Fried Platanos, Brazilian Feijoada, Rice, Cheese Bread and Chimichurri Sauce. GARLIC & PEPPERCORN NEW YORK STRIP LOIN (minimum 35 guests) GARLIC CHILI ACHIOTE TURKEY BREAST (minimum 20 guests) BLACK PEPPER, ROSEMARY, THYME, & GARLIC SKIRT STEAK (minimum 20 guests) LEMON ZEST AND BLACK PEPPER CORNISH GAME HEN (minimum 10 guests)

ACTION GRILLING STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests Guests will enjoy watching the interactive preparation of their food, as they get involved with the sights, sounds, and aromas matched to their personal taste. Price included (2) pieces per person, each item is presented and built small plate style CHICKEN BURGER SLIDER with Pepper Jack Cheese and Roasted Tomato Mayonnaise on Brioche TURKEY BURGER SLIDER on a Pretzel Bun with Spicy Ranch Dressing MINI BEEF BURGER with Caramelized Onions and Blue Cheese on Swiss Onion Ciabatta Roll BEEF & BELL PEPPER KEBAB with Mashed Potatoes and Red Bell Pepper Coulis CHICKEN BREAST SATAY with Rice Noodle Slaw and Thai Peanut Sauce CURRY MARINATED CHICKEN BROCHETTES with Coconut Rice and Pineapple Chutney SEARED VEGETABLE BROCHETTE on Warm Flatbread with Balsamic Reduction BLACKEDNED SEA SCALLOPS with Mashed Boniato and Tomatillo Salsa HOMEMADE CRAB CAKES with Poblano Slaw and Tartar Sauce SEARED SHRIMP KEBAB with Mango Slaw and Lemongrass Ginger Dipping Sauce

ACTION STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests BBQ SHORT RIBS Beef Short Ribs Braised in Savory BBQ Sauce served with Roasted Yam, Bacon Apple Hash, and Mini Corn Muffins BBQ PULLED PORK SLIDERS Tender Slow Cooked Pork Shoulder smothered in Mandalay Bay Tangy BBQ Sauce served on Southern Style Flaky Buttermilk Cheddar Cheese Biscuits GRILLED CHEESE SANDWICHES Served with Tomato Gin Soup Choose Three Apricot and Brie Goat Cheese and Olive Cubano Mini American Cheese Mini Reuben Sun-dried Tomato, Basil and Mozzarella LOADED TATER TOT BAR Fried Traditional or Sweet Potato Tots served with: Cajun Spices White Truffle Salt Sea Salt and Black Pepper Smoked BBQ Pulled Pork Ranchero Style Slow Braised Short Ribs Braised Chicken Chili Jalapeno White Cheddar Cheese Sauce Green Onions, Diced Tomatoes and Sour Cream

ACTION STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests SEASONAL GREEN VEGETABLES Edamame, English Peas, Asparagus, Pea Tendrils, Broccolini, Romanesco and Baby Squash, drizzled with Roasted Garlic Chili Oil and Aged Saba Vinegar VEGGIE SLIDERS Seared Mini Burgers on Soft Potato Buns garnished with Spicy Hummus, Pesto Mayonnaise, Sliced Heirloom Tomatoes, Baby Greens, Sprouts, Whole Grain Mustard, and Onion Green Olive Relish Choose One Tempeh, Quinoa, Bulgar and Eggplant Red Lentil and Green Onions Edamame, Potatoes and Farro VEGETARIAN CURRY Served with Naan Bread, Basmati Rice, Mango Chutney and Tomato Chutney Yellow – Curried Cauliflower and Butternut Squash with Green Peas Spicy Red – Curried Thai Eggplant and Red Bell Peppers Green – Curried Sweet Potatoes, Chickpeas, and Granny Smith Apples TAGINE Served with Spicy Harissa Couscous, Mint and Currents Preserved Lemon and Oil Cured Olive Chicken Thigh Tagine with Saffron and Tomatoes Honey Lamb Tagine with Cinnamon, Dates and Prunes Chickpea and Butternut Squash Tagine with Apricots and Peanuts

ACTION STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests ARTISAN NACHO BAR Accompanied by Fresh Jalapenos, Pico de Gallo, Lime Sour Cream, Cotija Cheese and Scallions Corn Tortilla Chips, Salt and Vinegar Kettle Chips, and Fried Wonton Crisps Enhancements Charred Poblano Black Beans Smoked Pulled Pork, Ranchero Style Braised Short Rib Taco Truck Lager Ancho Spiced Pulled Chicken Dust Bowl Brewing Co. Ale Infused Creamy White Cheddar Cheese Sauce Regular & Amber Lager CEVICHE TRIO Tierra del Sol Ceviche Campechana with Shrimp, Scallops and Mussels marinated in Lime Juice, Bermuda Onions and Roasted Tomatoes topped with Fried Tortillas Ecuadorian Whitefish Ceviche tossed in Citrus, Vinegar, Peppers and Onions served with homemade Crackers Caribbean Shrimp Salad with Bay Shrimp marinated in Lime Juice, Coriander Leaves, Green Onions and Tomatoes served with homemade Potato Chips MINI LOBSTER OR MAHI MAHI TACO Fresh Lobster Tails or Mahi Mahi sautéed with Garlic, Cilantro and Lemon Juice stuffed to order in Crisp Mini Corn Tortilla Shells garnished with Chipotle Mayonnaise, Pico de Gallo, Sour Cream, Queso Fresco, Shaved Iceberg, Cilantro and Guacamole STREET TACO Slow Braised Pork Carnitas, New Mexico Style Farm Fresh Beef Carne Asada, Achiote brushed Chicken Thighs with Cilantro and Lime Juice served with Soft Flour Tortillas and Crispy Corn Shells, Chopped Maui Onions, Tomatillo Salsa, Charred Tomato Ranchero Salsa and Crumbled Cotija Cheese

ACTION STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests PASTA Accompanied by Italian Artisan Breads, Pepperoncino Flakes and Parmigiano Reggiano Orechiette with Garden Peas, Pork Belly Lardons, Crème Fraîche, Lemon Zest, and Parmesan Cheese Rigatoni Marinara with Capers, Kalamata Olives, Red Pepper Flakes and Parmesan Cheese PIZZA Choose Three Choose Four Margherita Shrimp, Artichoke and Feta Cheese Quatro Formaggi Portobello, Roasted Pepper and Goat Cheese Mushroom and Sausage Grilled Chicken, Sun-dried Tomato and Pesto Pepperoni Thai Chicken, Peanut Sauce, Papaya and Green Onions Ham and Pineapple Grilled Chicken Alfredo MEATBALL FLATBREADS Choose Two Traditional Meatballs with Marinara, Fresh Mozzarella, Parmesan and Basil Thai Meatballs infused with Ginger, Curry, Garlic and Lemongrass served with Spicy Guava Sambal Chutney and Pickled Vegetable Slaw Greek Lamb and Beef Meatballs infused with Feta and Mint served with Tzatziki and Shredded Lettuce Buffalo Chicken Meatballs with Blue Cheese Crumbles, Buffalo Sauce and Wild Rocket

ACTION STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests PROTEIN BOWLS Build your own protein rich bowl and add some healthy carbs! Wild Rice, Red and White Sorghum and Oats Khorasan Wheat, Red Rice and Wild Rice Black Pepper Lemon Chicken Breast Strips, Red Curry Shrimp and Tomato Braised Tofu Roasted Butternut Squash, Tomato Cucumber Slaw, Chimichurri, and Lemon Cilantro Greek Yogurt DIM SUM Served with Sesame, Soy, Chili Garlic Paste, Duck Sauce and Chinese Mustard Choose Three Choose Four Steamed Pork Pot Sticker Pan Seared Chicken Pot Sticker Shumai (pork dumpling) Vegetable Spring Roll BBQ Pork Buns Har Gow (shrimp dumpling) BÁNH MI SLIDERS Braised Pork or Chicken Baguette Sandwiches with Pickled Vegetables, Carrot, Daikon, Cucumbers, Cilantro and Chili Mayonnaise EVO INDONESIAN FRIED RICE Fried Rice seasoned with Sweet Soy Sauce, Shallot, Garlic, Shrimp Paste, Tamarind and Chili with a choice of Fried Egg, Chicken Satay and Shrimp Skewers

ACTION STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests THE RAMEN SHOP Served with Curly Noodles, Char Siu Pork, Chicken, 1,000-Year-Old Egg, Hard-Boiled Eggs, Bean Sprouts, Scallions, Mini Bok Choy, Shredded Carrot, Firm Diced Tofu, Jalapeños, Straw Mushrooms, Bamboo Shoots, Chili Paste and Soy Sauce Choose Two Shio- Traditional Broth made from Chicken Stock and Vegetables Shoyu- Traditional Chicken and Vegetable Stock with Dark Soy Sauce Miso- Chicken and Fish Stock with Miso Paste Vegetable- Light Stock made from Carrots, Celery, Onions, Mushrooms and Leeks

MINI OVEN BAKING STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests Watch as Chefs prepare baked dishes in our unique mini convection ovens. There really is nothing better these days than to have your guests experience Chefs in action as wonderful aromas fill your event. BAKED MACARONI AND CHEESE Choose One Canadian Lobster Tail, Ditalini, Truffle and Port Salut Cheese Cream Sauce Truffle Macaroni and Cheese Short Rib and Goat Cheese Macaroni and Cheese Classic Macaroni and Cheese with Elbow Pasta and Creamy Cheddar Sauce NEAPOLITAN CROSTINI Oven-Toasted, Extra Virgin Olive Oil-Brushed Ciabatta Bread served with Naples Favorite Toppings Choose Three Caramelized Onion and Smoked Mozzarella Cheese Sautéed Forest Mushrooms and Fontina Cheese Eggplant Caponata Tomato Checca and Fresh Basil Peperonata, Sausage and Gorgonzola Cheese

MINI OVEN BAKING STATIONS Uniformed Chef Attendant is $225 each I One Chef required per 100 guests VANILLA RUM BREAD PUDDING Vanilla Rum Bread Pudding with White Chocolate topped with Bourbon Praline Sauce and Whipped Cream HONEY-ROASTED PEACH BROWN BETTY Peaches Roasted in Honey with Vanilla Beans and baked with Brown Sugar served warm with Grand Marnier Crème Anglaise and Whipped Cream RUSTIC FRUIT AND NUT TARTS Served with Vanilla Bean Ice Cream and Whipped Cream Choose One Oatmeal Apple Raisin Tart Apricot Chocolate Chip Tart Almond Raspberry Frangipane Tart CHOCOLATE CHIP COOKIES AND ICE-COLD MILK Fresh Baked Cookies Right from the Oven served with Milk, Skim Milk, or Chocolate Milk WARM CHOCOLATE CAKE Chocolate Molten Cakes with a Dark Cherry Center topped with Kirsch Crème Anglaise, Caramel Sauce, Cherry Compote and Mini Marshmallows CHOCOLATE FONDUE Dark, White or Praline Milk Chocolate Fondue Strawberries, Pineapple, Marshmallows, Rice Krispy Squares, Pretzels, and Chocolate Brownie Bites

PLATED DINNER

PLATED DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person Mandalay Bay Culinary and Catering presents full a la carte dinner selections. Each course is individually priced to allow you to build your own custom dinner experience. A minimum of three courses, including entrée, is required. Our Executive Banquet Chef prepares beef cooked to medium. PLATED DINNER APPETIZERS BUTTERNUT SQUASH AGNOLOTTI Creamy Butternut Squash filled Agnolotti with Wilted Kale, Sweet Shallot Mousseline and Mushroom Broth SEARED DAYBOAT SCALLOPS Pan Seared Dayboat Scallops with Butter Bean Succotash & Warm Citrus Vinaigrette APPLE CIDER-GLAZED PORK BELLY Apple Cider-Glazed Braised Pork Belly with Celery Purée and Candied Apple Chutney BOCCONCINI MOZZARELLA & SEASONAL MELON Fresh Mozzarella Bocconcini, Savory Tart, Crystal Lettuce and Aged Saba DUCK RILLETTE Homemade Duck Rillette with Bing Cherry Agrodolce, Charred Ciabatta and Pickled Vegetables THAI CRAB SALAD Lump Crab with Mango Slaw, Green Curry Vinaigrette and Tomato Chili Water PLATED DINNER INTERMEZZO Vanilla Champagne Sorbet Grapefruit Cointreau Sorbet Lemon Mint Sorbet Raspberry Cherry Morello Sorbet

PLATED DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person PLATED DINNER SOUPS Minestrone with Sweet Basil Pasto New England Clam Chowder with Crispy Bacon Wild Mushroom Bisque with Thyme and Truffle Oil Chicken Enchilada with Cilantro and Crispy Julienne Tortillas Chilled Summer Gazpacho with Herb Focaccia Crouton Roasted Chicken Broth and Vegetables Tuscan Potato and Sausage with Baby Kale Smoked Chicken and Barley with White Truffle Oil Sweet Potato and Vegetable Chowder with Wild Rice Lentil and Bacon with Micro Arugula and Crispy Parsnip Ribbons Crawfish Bisque with Sherry Crème Fraîche Roasted Tomato with Pecorino Focaccia Croutons DELUXE PLATED DINNER SOUPS Deconstructed White Bean Soup with Golden seared Tuscan Bean Cake and Roasted Vegetable Broth Toasted Root Vegetable Potage with Savory Basil Pesto and Wild Rice Puff Braised Beef Noodle Soup with Fragrant XO Broth and Chinese Broccoli Canadian Lobster Bisque with Espelette Cigar Puff and Sherry Crème Fraîche

PLATED DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person SALADS Choose One Asparagus, Artichokes, Upland Cress, Baby Tomatoes, and Asiago with Tarragon-Champagne Vinaigrette Baby Greens with Cypress Grove Chevre Purple Haze Goat Milk Cheese, Heirloom Cherry Tomatoes, Watermelon Cubes and Cinnamon Raisin Ciabatta Bread Crisp with Cider Vinaigrette Heirloom Tomatoes with Aged Manchego Cheese Croutons, Watercress, and Baby Bib Lettuce Basil Oil and Roasted Tomato Dressing Baby Gem Leaf Lettuce Spears with Shaved Crudité and Poppy Seed Dressing Bocconcini, Chrystal Lettuce, Heirloom Cherry Tomatoes and Pumpernickel Earth with White Balsamic Vinaigrette Pipettes Kumato Tomatoes with Aged Manchego Cheese and Red Verjus Reduction and Extra Virgin Olive Oil Frisee and Baby Greens with Strawberries, Grapes and Strawberries with White Balsamic Vinaigrette Caesar Salad with Hearts of Romaine Spears, Focaccia Croutons, Asiago and Pecorino Cheese Tender Baby Spinach with Frisée, Caramelized Walnuts, Apples, and Rogue Creamery Smokey Blue Cheese with Meyer Lemon Vinaigrette

PLATED DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person ENTREES Choose One LEMON PEPPER CHICKEN Roasted Lemon Pepper Chicken Breast with Garlic Infused Roasted Chicken Jus Creamy Soft Polenta and Seasonal Baby Vegetables Baked Rolls, Lavosh and Butter Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas PAN SEARED SALMON PAVÈ Salmon with Roasted Tomato Beurre Blanc, Caramelized Sage White Polenta Cake and Seasonal Baby Vegetables Baked Rolls, Lavosh and Butter Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas FILET AND HALIBUT Pan Roasted Petit Filet with Wild Mushroom Reduction and Seared Halibut with Tomato Beurre Blanc Pomme Macair, Asparagus and Roasted Tomatoes Baked Rolls, Lavosh and Butter Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas FILET AND CORVINA SEA BASS Petit Filet with Green Peppercorn Reduction and Pan Seared Corvina Sea Bass with Teriyaki Glaze Yukon Gold Potato and Roasted Garlic Puree, Colorful Baby Cauliflower, and Roasted Baby Peppers Baked Rolls, Lavosh and Butter Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas

PLATED DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person ENTREES STEAK AND SHRIMP Grilled New York Steak and Garlic Brushed Gulf Shrimp La Padella with Roasted Tomato Demi-Glace Petite Vegetables and Roasted Cauliflower Ras el Hanout Baked Rolls, Lavosh and Butter Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas STEAK AND CHICKEN Lemon and Black Pepper Marinated Airline Chicken Breast and Petit Filet with Roasted Chicken Jus Roasted Asparagus and Bell Peppers Aged White Cheddar Cheese Scalloped Potatoes Baked Rolls, Lavosh and Butter Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas SURF AND TURF Grilled Petit Filet of Beef and Light Fumé Poached Lobster Tail with Sauce au Poivre and drawn Butter Roasted Butternut Squash Purée and Seasonal Vegetables with Gratin Dauphine Baked Rolls, Lavosh and Butter Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas SHORT RIB AND HALIBUT Slow Braised Beef Short Rib and Pan Roasted Halibut with Lemon Basil Cream Sauce Parmesan Arborio Risotto with Green Peas, Baby Carrots and Butter Beans Baked Rolls, Lavosh and Butter Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas

PLATED DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person DESSERTS Chef Feyt’s Award Winning Chocolate Hazelnut Napoleon Amaretto Tiramisu Oreo Cheesecake with Chocolate Sauce Dark and White Chocolate Mousse Parfait with Fresh Fruit Coulis Vanilla Bean Crème Brûleé with Seasonal Fruit Chocolate St. Honore Roasted Apple Tarts with Caramel Crémeux Chocolate Peanut Butter Tarts with Raspberry Crémeux Lime Cheesecake with Mango Sauce and Strawberries Caramel Mousse with Pear Compote and Chocolate Crumble Citrus Mousse Sphere with Red Fruit Compote Banana Praline Mousse with Caramel Sauce Café Liegeois with Coffee Cream and Dark Chocolate Ganache Exotic Mousse Cake with Dark Chocolate Bar Strawberry Rhubarb Tart with Vanilla Cream Coconut Panna Cotta with Roasted Peach (sugar free) Chocolate Mousse Dome with Fresh Berries (sugar free) Almond and Raspberry Mousse Cake (sugar free) DESSERT TRIOS Dark Chocolate Cake, White Chocolate Lime and Milk Chocolate Crémeux Raspberry Gelée Hazelnut St. Honore, Brandy and Vanilla Mousse Shot Glasses with Chocolate Praline Gâteau Pistachio Strawberry Cake, Cherry Macaroon-Lemon Pipette, Dark Chocolate Grand Marnier and Orange Crémeux

ORGANIC & SUSTAINABLE Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person PLATED SALAD, APPETIZER AND SOUP Farm Raised Shrimp Cocktail, Dungeness Crab Salad and Hawaiian Tuna Poke Free Range New Zealand Beef Tenderloin Tartare with Micro Arugula and Frisée Garnished with Lemon Aioli, Puffed Capers and Extra-Virgin Olive Oil Salinas Valley Romaine Hearts, Olive Tapenade, Oven-dried Tomato Tapenade, Parmesan and Whole Grain Crostini with Roasted Garlic Dressing Butternut Squash Soup with Country Smoked Bacon and Black Truffle Oil ENTRÉES Grass Fed, Hormone Free Grilled Tenderloin of Beef with Merlot Demi-Glace, Artichokes and Potato Gratin Free Range Roasted Chicken Breast with Goat Cheese served with Soft Polenta and Dried Fig Demi-Glace Pan Seared Arctic Char with Lemon Whipped Potatoes and Caviar Chardonnay Butter DESSERTS Choose One Vanilla Bean Crème Brûlée Chocolate Decadence Cake with Fresh Raspberries Strawberry Yogurt Parfait

BUFFET DINNER

BUFFET DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person OCEANSIDE SALADS Mixed Baby Greens with Pear and White Balsamic Vinaigrette Cucumber, Tomato and Basil Salad Fusilli Pasta Salad with Sun-dried Tomatoes, Green Olives and Pine Nuts ANTIPASTO Parma Prosciutto, Genoa Salami, Parmigiano Reggiano and Fontina Cheese, Oven-Dried Red and Yellow Tomatoes, Marinated Artichokes, Olives and Roasted Mushrooms ENTREES Braised Veal Osso Bucco with Caramelized Shallots Grilled Chicken Breast with Saltimbocca Demi-Glace Seared Salmon Filet with Ragù of Artichokes, Capers and Tomatoes Seafood Paella with Scallops, Mussels, Shrimp, Chorizo, Chicken Thighs and Ham Baked Ziti with Ratatouille Vegetables and Ricotta Cheese Mushroom Mascarpone Polenta Cake Vegetable Medley with Truffle Butter Hearth-Baked Breads including Focaccia, Ciabatta and Olive Rolls DESSERTS Praline Mousse with Rum Baba Amaretto Tiramisù Ricotta Strawberry Tarts White and Dark Chocolate Mousse Duo Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas

BUFFET DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person SHORELINE SALADS Mesclun Greens and Caramelized Walnuts with Bacon Ranch Dressing or Raspberry Red Wine Vinaigrette Artichoke and Fingerling Potato Salad with White Truffle Oil OLIVE AND ANTIPASTO Garlic and Rosemary Marinated Kalamata Olives, Niçoise Olives and Green Olives tossed with Garlic and Herbs, Picholine Olives, Marinated Mushrooms, Fresh Mozzarella, Roasted Piquillo Peppers and Tomatoes, Herb and Olive Oil Marinated Feta Cheese, Marinated Artichokes and Roasted Cipollini Onions accompanied by Crusty Artisan Breads ENTREES Barbecued Chicken with Honey Mustard Dipping Sauce Braised Short Ribs on a bed of Wild Mushrooms with Morel Demi-Glace Grilled Salmon with Leek Cream Sauce and Pineapple Salsa Baked Lobster Tails with Traditional Drawn Butter and Lemon Wedges BAKED POTATO BAR Baked Potatoes with Bacon, Scallions, Cheddar Cheese, Broccolini Florets, Crispy Fried Onions, Sautéed Portobellini Mushrooms, Crumbled Blue Cheese, Sour Cream and Whipped Butter DESSERTS New York Style Cheesecake Praline Caramel Macaroons Blueberry Peach Cobbler Bourbon Chocolate Pecan Tart Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas

BUFFET DINNER Based on a maximum of 2.5 hours of service I Additional 30 minutes are $10 per person TRADEWINDS SEAFOOD DISPLAY Poached Jumbo Prawns, Snow Crab Claws, Alaskan King Crab Claws, and Seasonal Oysters Spicy Cocktail Sauce, Lemon Scallion Aioli and Sliced Lemons (based on (4) pieces per person) ANTIPASTO Imported Italian Cheese and Charcuterie with Marinated, Grilled and Oven-Roasted Vegetables ARTISAN CRAFTED BREAD Olive Rolls, Ciabatta, Caramelized Onion Focaccia, Cherry Pecan Bâtarde and White Chocolate Bâtarde SALADS Organic Mesclun Greens tossed in Ginger Pear Vinaigrette with crumbled Blue Cheese, Goat Cheese, Diced Egg, Spiced Candied Pecans and Crispy Pancetta Caesar Salad Topped with Kalamata Olives, Asiago Crusted Croutons, Oven-dried Tomatoes and Preserved Lemon ENTREES Seared Arctic Char with Orange Miso Sauce and Grilled Fennel Roasted Free-Range Chicken Breast with Morel Trumpet Mushroom Ragout Grilled Asparagus with Crispy Prosciutto Cauliflower and Roasted Garlic Gratin Truffle Pomme Macaire CARVING STATION Roasted Striploin, Caramelized Onion Demi-Glace and Herbed Dinner Rolls DESSERT Chocolate Fondue accompanied by assorted Fruit, Chocolate Brownie Bites, Marshmallows and Rice Krispy Treats Assorted French Pastries Mini Assorted Tarts Assorted Shot Glass Desserts Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas

BEVERAGES

SPIRITS SELECT BRANDS ULTRA BRANDS Scotch Scotch Johnnie Walker Black Glenlivet 12 Whiskey Bourbon Jack Daniel’s Bulleit Vodka Vodka Ketel One Grey Goose Gin Gin Bombay Bombay Sapphire Rum Rum Bacardi Light Bacardi Superior Canadian Whisky Whiskey Crown Royal Knob Creek Tequila Tequila Herradura Blanco Patron Silver Cognac Cognac Martell VSOP Remy Martin VSOP

SPIRITS SPONSORED BAR Ultra Brands Select Brands Seasonal Craft Beer Beer Selection Imported Beer Heineken and Corona Domestic Beer Budweiser, Bud Light, and Coors Cellar Master Wine Ask your Catering Manager Wine Enthusiasts Sommelier Selection * about Craft Beer and Special Wine Selections Soft Drinks Bottled Water Sparkling Bottled Water Fruit Juice Red Bull CASH BAR Ultra Brands Select Brands Seasonal Craft Beer Imported Beer Domestic Beer Cellar Master Wine Wine Enthusiasts Sommelier Selection * Soft Drinks Bottled Water Sparkling Bottled Water Fruit Juice Red Bull Menu Notes Bartender $225 each per (4) hour period One Bartender per (100) guests Cashier $225 each per (4) hour period Cash Bar Minimum $750 per bar *Wine Enthusiasts Selection includes additional assortment of varietals and upgrades wine selections

BAR PACKAGES To help plan your budget for an event that includes beverage service, we can provide you with a flat per person charge. This package price allows for unlimited consumption within the agreed upon time of beverage service and give you the total charge prior to the event. Should the actual guest count be greater than the guarantee, you will be charged accordingly. ONE HOUR Ultra Brands Select Brands TWO HOURS Ultra Brands Select Brands THREE HOURS Ultra Brands Select Brands Menu Notes Bartender $225 each per (4) hour period One Bartender per (100) guests Sponsored reception may be extended beyond three hours at an additional $7 per person, per hour

SPECIALTY COCKTAILS CHOOSE YOUR CRAFT Speak with your Catering Manager to Create a custom craft beer experience CUSTOM CRAFT COCKTAILS Mandalay Bay will create a signature drink specially designed for your event Ask your Catering Manager for more details COGNACS, CORDIALS, MIMOSAS AND BELLINIS BLOODY MARY OR MARIA BAR Minimum 25 guests Choose One Choose One Choose One Choose One Grey Goose Vodka Bloody Mary Mix Kosher Salt Rosemary Grey Goose Le Citron Vodka Clamato Juice Celery Salt Parsley Absolut Peppar Vodka V8 Juice Celery Stalks Cilantro Hangar 1 Chipotle Vodka Tabasco Spanish Olives Patron Reposado Tequila Chipotle Tabasco Cocktail Onions Large Shrimp Maker’s Mark Bourbon Lemon or Lime Juice Lemon Twists Bacon Budweiser Beer Green Chili Salsa Pickled Vegetables Ground Horseradish Carrot Sticks Menu Notes Bartender $225 each per (4) hour period One Bartender per (100) guests Sponsored reception may be extended beyond three hours at an additional $7 per person, per hour

CHAMPAGNE & SPARKLING WINE CHAMPAGNE VEUVE CLICQUOT Yellow Label, Brut, Reims, France Apple, pear and citrus notes with hints of brioche and vanilla PERRIER-JOUET Grand Brut, Epernay France Attractive floral aromas with notes of pineapple, green apple and white peach NICHOLAS FEUILLATTE Brut Reserve, France Floral aromas of fruit with notes of pear, apple, almonds and hazelnuts SPARKLING WINE LA MARCA PROSECCO Veneto, Italy A delightful, fresh sparkling wine with pleasant acidity and soft fruity notes of honeysuckle, white peach and apple DOMAINE STE. MICHELLE Brut, Columbia Valley, Washington Delicate flavors of apple and citrus with crisp acidity MUMM SPARKLING ROSE Brut Rose, Napa Valley, California A variety of red and black fruit notes of black plums, Bing cherry and Strawberry

WHITE WINE RIESLING CHATEAU STE. MICHELLE & DR. LOOSEN EROICA Columbia Valley, Washington Dry, fruity, and light with hints of grapefruit, white peach and lime with pleasant minerality SAUVIGNON BLANC KIM CRAWFORD Marlborough, New Zealand A lovely aromatic choice bursting with a pleasant combination of pink grapefruit, key lime, passion fruit, frangipani and pineapple with balanced acidity and a lingering fresh finish HEITZ Napa Valley, California A bouquet of melon, guava, papaya, mandarin, white peach, lime and Meyer lemon zest, round and full taste finishing with crisp and refreshing acidity PINOT GRIGIO ALOIS LAGEDER Alto Adige, Italy A dry, clean and crisp aroma with elegant hint of golden delicious apples, fresh and slightly sweet with long, full finish of delicate tangy flavors PICCINI, DELLE VENEZIE Veneto, Italy Alluring fragrance with notes of kiwi, pear and melon, silky on the palate, balanced by minerality

WHITE WINE CHARDONNAY LAGUNA Russian River Valley, California Vibrant fruit aromas of green apple, melon, pear, green banana and tropical fruit with hints of clove and angel food cake RODNEY STRONG Sonoma County, California Barrel aged for six months bringing a touch of spice and vanilla, while the remainder is cold fermented to enhance the bright lemon and apple aromas with hints of pear, pineapple and spice VEGAS GOLDEN KNIGHTS (official wine of the Vegas Golden Knights) North Coast, California Beautifully delicate aromas of lemon and nectarine with flavors or apricot, orange zest, and a hint of vanilla TUNNEL OF ELMS (house white) Napa Valley, California Pear and green apple aroma, balanced and full flavored with notes of pineapple and oak

RED WINE MALBEC ALAMOS Mendoza, Argentina Powerful lush black fruit, black spice, cream, cherry, blackberry, ripe plum and silky cocoa, sweet star anise, tobacco, cherries, exotic spice, layers of jam and black chocolate PINOT NOIR MACMURRAY RANCH Sonoma Coast, California An elegant and encompassing array of fruity aromas with flavors of cherry, red currant, boysenberry and raspberry, hints of mushroom, lavender and oak FOUR GRACES Willamette Valley, Oregon Red cherries, raspberries, strawberries and minerals with hints of oak and cooking spices MERLOT ROTH ESTATE Sonoma County, California Tantalizing aromas of cassis, blackberry, blueberry pie and sweet spices COLUMBIA CREST, GRAND ESTATES Columbia Valley, Washington A delicate and refreshing wine with pronounced aromas of black cherry and blackberries, dark stone fruit and subtle cocoa

RED WINE SHIRAZ TORBRECK, WOODCUTTERS McClaren Vale, Australia Bright, lifted and aromatic with raspberry, blackberry and chocolate mint characters CABERNET SAUVIGNON BERINGER Knights Valley, California Elegant and delightful mix of plum and dark fruit aromas with hints of cinnamon and tobacco JUSTIN VINEYARDS Paso Robles, California Full and rounded taste with raspberry and blackberry flavors and modest tannins LOUIS M. MARTINI, SONOMA COUNTY, CALIFORNIA Sonoma County, California A layered experience with flavors and aromas of plum, blackberry, red cherry and sage VEGAS GOLDEN KNIGHTS (official wine of the Vegas Golden Knights) Notes of ripe black fruit, plum, currants and cherry leading into a long finish of vanilla and baking spice TUNNEL OF ELMS (house red) Medium body of black currant, black licorice, moderate tannins and tart acidity

CATERING The Catering Department will be in contact with the Meeting Group following receipt of the signed contract/license agreement. The Catering Manager (CM) becomes the main contact for all planning and on-site details involving Catering function arrangements and can assist with recommendations for outside services, if necessary. PLEASE NOTE: A tentative program schedule of function room requirements is due to the CM at least 90 days in advance of the main arrival date. A final detailed program is due to the CM no later than 45 days prior to the main arrival date. At the 45 day deadline or upon receipt of the final detailed program, any un- assigned meeting/function/exhibit space will revert back to Mandalay Bay. Any additional requests for function rooms will be based on a space available basis. All Banquet Event Orders are to be completed, signed and returned to your CM fifteen (15) business days prior to the first day of your program. Catering is responsible for assisting you with menu selections. We will maintain a flexible position regarding suggested menus; however, due to changing food costs, definite prices on food and beverage will be guaranteed six (6) months prior to your program. Please note there is a three course minimum for all plated lunches and dinners. Our current per person banquet prices are as follows: Continental Breakfast: $32.00 - $48.00 Lunch: $43.00 - $70.00 Dinner: $84.00 - $128.00 All prices are plus tax and service charge and are subject to change. Guarantees for all functions must be given to your CM by 9am PST based on the following schedule. If notice would fall on a holiday, then guarantees must be received by the first working day prior to the holiday. If your guarantee is not received, you will be charged with a guarantee equal to the expected number set forth on the Banquet Event Order or the number of people served, whichever is greater. We will set 3% above, up to a maximum of 50 guests, of your guaranteed number: Any functions under 2500 guests guarantees are due 3 business days Any functions 2500-5999 guests guarantees are due 5 business days Any functions 6000+ guests guarantees are due 7 business days Customized menus may be arranged directly through our Catering Department. Labor charges and set-up fees may apply. Please contact your CM directly for current menus or to discuss your entire food & beverage requirements. All prices, taxes, service charge and similar charges are current and are subject to change without notice. All prices exclude the current sales tax and service charge. Catered food & beverage prices are subject to a 19% gratuity which is nontaxable and a 4% service charge, which is taxable at the prevailing sales tax rate, currently 8.25%. Events booked within a 72 hour period prior to service will incur an additional fee, please contact your CM for more details. All guests must be 21 years of age or over before alcoholic beverages are permitted to be served. For more information, please visit our convention planning guide: https://www.mandalaybay.com/content/dam/MGM/mandalay-bay/meetings/documents/mandalay-bay-convention-planning-guide.pdf