La Caille Wedding jan 2013

Located on 20 elegant acres at the mouth of Little Cottonwood Canyon, La Caille offers an unmatched experience and atmosphere. Three distinct dining rooms in the restaurant, the Grand Pavilion, the gardens, and the new Chateau at La Caille all provide spectacular settings for your wedding. Stroll through the three-acre vineyard, enjoy a canyon breeze on the patio, host an unforgettable event – La Caille is your perfect place. Whether a grand event with 300 guests or an intimate affair with only the closest of family and friends, we offer uncompromising elegance in both our indoor and outdoor settings allowing you and your guests to experience the charm and allure of La Caille in every season.

Dining and Event Spaces Grand Pavilion (300+ Guests) Monday - Thursday $2500 9am - 3pm or 4:30 - 10:30pm Friday & Saturday Daytime $3000 9am - 3pm Friday & Saturday Evening $3500 4:30 - 11pm Sunday $2500 9am - 3pm or 4:30 - 10:30pm Main Floor Dining Room (150 Guests) Monday – Thursday $2700 9am-3pm or 4:30 - 10:30pm Friday & Saturday Daytime $3200 9am - 3pm Friday & Saturday Evening $4000 4:30 - 11 pm Sunday $1500 9am - 3 pm or 4:30 - 10:30pm Garden Room (60 Guests) $2000 9am - 3pm or 4:30 - 10:30pm Bottom Floor (50 Guests) $2000 9am - 3pm or 4:30 - 10:30pm Main Patio $1200* May – September *In conjunction with Main Floor Rental or Grand Pavilion rental La Caille implements a 100-person weekend and a 50-person weekday minimum

Additional Fees and Information Additional Hours $500 per hour Valet Service $5 per car, may be paid by host or guest Bartender - one per 75 guests $150 Ceremony Fee $500 AV Service Charge $100 Set Up / $100 Rental Outside Vendor Fee $200 (Applies to Florists and Disc Jockeys) Service Fee* 20% (Applied at End of Bill, Pre-Tax)

*Service fee includes dining staff, preparation, and administration Utah State Sales Tax 7.85 % La Caille Cottage $375 per night

Includes breakfast, private hot tub, California king bed, and fireplace $50 Reset Fee for Cottage Use Prior to Your Event & Night’s Stay $200 For Use of the Cottage as Groom’s Dressing Area (3 Hour Limit, Based on Availability) Children’s Meals $15 per individual under 10

Broiled chicken breast, mashed potatoes, and vegetable Retainers

Daytime Event $2500 Evening Event $3500 Retainers are non-refundable. The entire amount of the retainer is applied to the event cost.

Bar Pricing In accordance with Utah State Law, outside beverages (including wine and champagne) are not permitted Cocktails $8 House – Smirnoff Vodka, Gordon’s Gin, Jim Beam, Bacardi Rum, Jose Cuervo

$10 Premium - Grey Goose, Crown Royal, Tanqueray Gin, Jose Cuevro 1800 Tequila, Jagermeister, Glenlevit

Beer $5 Domestic / $6 Import Keg Beer $350 Per Keg

Porter, Cutthroat, Hefewizen, Solstice, Budweiser, Michelob Non-alcoholic Beverage Prices

$4 Per Person Coffee, tea, hot chocolate, juices, lemonade, raspberry lemonade, cranberry spritzer, iced tea, Kristian Regale, mineral and sparkling water

Italian Soda Station $5 Per Person Sparkling Cider Toasts $15 per Bottle (approximately 5 servings) Champagne Toast Beginning at $35 Per Bottle Signature Cocktail or Mocktail $5 - $10 Per Person

Plated Dinner, Page 2 Roast Rack of Lamb $54.95 Slow Roasted Rack of Lamb | French Mustard Provencal Breading | Rosemary Béarnaise | Carmelized Onions New York Strip Choice Cut Steak | Béarnaise Sauce 10 Ounce - $52.95 12 Ounce - $58.95 Filet Mignon 8 Ounce - $58.95 10 Ounce - $65.95 Entrecote Ribeye Center $52.95 Broiled Snake River Wagyu Ribeye | Scotch Peppercorn Sauce | Chive Butter Snake River Wagyu Tenderloin $55.95 Sliced Wagyu Beef | Wild Mushrooms | Shallots | Port Wine Demi-Glace Double R Ranch Chateaubriand $56.95 Center Cut Tenderloin of Beef | Chateau Potatoes | Béarnaise Sauce | Root Vegetable Au Jus Roast Double “R” Prime Rib au Jus | Horseradish Sauce 8 Ounce - $48.95 | 10 Ounce - $52.95 | 12 Ounce - $56.95 Caramelized Salmon and Petite Tender Wagyu Beef $56.95 Wagyu Teres Major Beef and Caramelized Atlantic Salmon | Kiwi Ginger Buerre Blanc Chicken and Beef $44.95 Tenderloin of Beef and Broiled Chicken Breast | Diablo and Béarnaise Sauces Steak and Lobster Market Price Petite Filet with Port Wine Reduction and Broiled 8ounce Lobster Tail Vegan options available upon request

Plated Lunch

All selections include freshly baked La Caille breads, choice of salad, vegetable of the day, and your choice of red potato or rice pilaf Butternut Squash Ravioli $34.95 Warm Wild Mushroom and Spinach Salad |Oregon Black Truffle Butter Sauce |Balsamic Glaze Vegetable Napoleon $42.95 Polenta | Eggplant |Portobello Mushroom |Roasted Red Pepper | Feta | Balsamic Glaze Chicken en Croûte $32.95 Chicken Breast | Spinach | Cream Cheese | In Golden Pastry | Lemon Caper Cream Sauce Chicken Picatta $37.95 Grilled Boneless Breast of Chicken | Caper Berries| Lemon Picatta Sauce |Baby Spinach Borsin Chicken $32.95 Marinated Chicken Breast | Fresh Tomato | Borsin Cheese | Natural Jus Pork Tournedos $36.95 Medallions of Slow Roasted Pork Loin | Roasted Tomato Coulee | Bordelaise Sauce Entrecote Snake River Wagyu Ribeye $42.95 Broiled Snake River Wagyu Ribeye | Scotch Peppercorn Sauce | Chive Butter Roast Double R Prime Rib au Jus Served with Horseradish Sauce 6 Ounce - $38.95 | 8 Ounce - $42.95 | 10 Ounce -$46.95 Chicken and Beef $44.95 Tenderloin of Beef and Broiled Chicken Breast | Diablo and Béarnaise Sauces

BUFFET PACKAGES - The Quail

Includes Two Hors d’ oeuvres, Two Salads, Vegetable, Two Entrées, and Dessert Bar Butternut Squash Ravioli Warm Wild Mushroom and Spinach Salad |Oregon Black Truffle Butter Sauce |Balsamic Glaze Caramelized Salmon Atlantic Salmon Caramelized with Sugar and Pepper | Kiwi Ginger Beurre Blanc Chicken en Croûte Chicken Breast | Spinach | Cream Cheese | In Golden Pastry | Lemon Caper Cream Sauce Chicken Picatta Grilled Boneless Breast of Chicken | Capers | Lemon Picatta Sauce Chicken with Wild Mushroom Sauce Baked Chicken Breast | Stuffed with Ricotta, Mozzarella and Provolone Cheeses |Wild Mushroom Sauce Pork Tournedos Medallions of Slow Roasted Pork Loin | Roasted Tomato Coulee | Bordelaise Sauce Roast Double R Prime Rib au Jus 10 ounce portion | Horseradish Sauce Tenderloin of Wagyu Wagyu Teres Major Tenderloin with a Bordelaise Sauce $54.95 Per Person

BUFFET PACKAGES - The Swan Includes Three Hors d’oeuvres, Three Salads, Vegetable, Three Entrées, and Dessert Bar Butternut Squash Ravioli Warm Wild Mushroom and Spinach Salad |Oregon Black Truffle Butter Sauce |Balsamic Glaze Caramelized Salmon Atlantic Salmon Caramelized with Sugar and Pepper | Kiwi Ginger Beurre Blanc Chicken en Croûte Chicken Breast | Spinach | Cream Cheese | In Golden Pastry | Lemon Caper Cream Sauce Creminelli Bacon-Wrapped Chicken (counts as two choices) Airline Breast of Chicken Wrapped in Italian Pancetta |Lemon Thyme Butter Sauce Roast Rack of Lamb Slow Roasted Rack of Lamb | French Mustard Provencal Breading | Rosemary Béarnaise | Carmelized Onions Pork Tournedos Medallions of Slow Roasted Pork Loin | Roasted Tomato Coulee | Bordelaise Sauce Sliced Roast Tenderloin Slow Roasted Choice Tenderloin, Sliced and Layered Over Sauce Bordelaise Wagyu Beef Waygu Teres Major | Wild Mushrooms | Brown Sauce Filet Mignon Prime Cut Steak Roast Prime Rib au Jus | Horseradish Sauce

$66.95 Per Person

Salads, Vegetables, Starches

Salads Classic Caesar Caprese Mixed Greens & Raspberry Vinaigrette Crisp Romaine & Creamy Roquefort Cucumber Salad Spinach Salad Seasonal Fruit Salad (Buffet) Potato Salad (Buffet) Thai Salad (Buffet) Seafood Pasta Salad (Buffet) Jamaica Citrus Salad (Buffet) Starches and Vegetables Herbed Rice Pilaf Garlic Fried Rice Candied Almond Yams Baked potatoes Duchess Potatoes Mashed Potatoes Roasted Red Potatoes Herbed Boiled Potatoes Mashed Yams Cheesy Polenta Glazed carrots Broccoli Cauliflower Fresh Asparagus Sautéed Green Beans Chef’s Seasonal Vegetable Medley

Dessert Sorbet $9 Lemon, Mango, Raspberry (Plated meal only) Fresh Fruit Compote $11 Berries Sautéed with Vanilla Simple Syrup Topped with Seasonal Sorbet (plated meal only) Frozen Soufflé $9 Fresh Whipped Cream and Grand Marnier, Frozen and Served in a Tulip Chocolate Cup Cheesecake Buffet $10 Per Person Choice of Chocolate Chip, Raspberry, Amaretto, or Traditional Petite Confections $10 Per Person Fruit Tarts | Mini Cheesecake | Petits Fours | Crème Brulee | Chocolate Dipped Strawberries | Éclairs Chocolate Fondue $9 Per Person Rich Bittersweet Chocolate with an assortment of sides: Strawberries, Pound Cake, Cream puffs, Pretzels, Fresh Pineapple, and Marshmallows Specialty Dessert Bar $14 Per Person Chocolate Dipped Strawberries | Chocolate Mousse | Assorted Cakes | Square Layered Cheesecake | Tuxedo Truffle Mousse Cake Crepe Buffet $11 Per Person Stuffed with Sweetened Ricotta | Berry Compote Baked Alaska Buffet $12 Per Person Choice of Chocolate, Vanilla, or Strawberry Ice Cream |sponge cake |meringue La Caille Trio $10 Per Plate Petite chocolate Chantilly Cake | Crème Brulee | Beignets (Plated meal only) Crème Brulee $9 Per Plate Traditional Baked Custard | Seasonal Berries

HORS D’ OEUVRES & RECEPTION FARE

Carvery All Meats are Slow-Roasted and Hand-carved by the Chef – Includes Sliced Rolls and Condiments Steamship Round of Beef - Serves Approximately 150 60 Pounds - $550.00 Inside Round of Beef - Serves Approximately 65 Served with Hollandaise & Béarnaise Sauce 20 Pounds - $275 Roast Sirloin of Beef - Serves Approximately 30-45 12 Pounds - $250.00 Smoked or Glazed Ham - Serves Approximately 35 10 Pounds - $165.00 Smoked , Grilled, or Cold Poached Salmon - Serves Approximately 35 Served with Cucumber Dill and Hollandaise Sauces 8 Pounds - $155.00 Smoked Breast of Turkey - Serves Approximately 35 Served with Cranberry Sauce 8 Pounds - $125.00 Beef Wellington - Serves Approximately 25 8 Pounds – 195.00 Pork Loin - Serves Approximately 35 10 Pounds – $135.00

HORS D’ OEUVRES & RECEPTION FARE Chilled Appetizers Items are priced for 50 pieces, unless otherwise noted

• Assorted Sushi Platter with Gari Shoga and Wasabi Market Price

• Bruschetta Medley Red Pepper, Tomato, and Baked Onion $85.00

• Smoked Salmon Deviled Egg Halves $105.00

• Caviar-Topped Baby Red Potatoes with Sour Cream & Osetra Caviar $105.00

• Fresh Asparagus Wrapped with Herb Seared Beef $95.00

• Shrimp Cocktail Market Price

• Mini Chicken and Brie Cheese Croissants $95.00

• Artichoke Bottoms Filled with Smoked Salmon and Capers $125.00

• Mozzarella Sandwiches Petite Fresh Mozzarella with Pesto and Tomato $105.00

• Belgian Endive with Curried Chicken $125

• Finger Sandwiches - Roast Beef, Ham, Turkey & Vegetarian $105.00

• Roasted Baby Vegetables $105.00

• Anti-Pasta Skewers - Fresh Mozzarella and Italian Vegetables $125.00

• Seasoned Muscovy Duck on Cucumber with Curried Yogurt Sauce $135.00

• Oyster Shooters Market Price

• Caprese Skewers - Mini rounds of mozzarella and cherry tomatoes $100.00

• Cracked Crab Legs (Station) Market price

• Domestic and Imported Cheese Platter (station) | Assorted Crackers $125

• Vegetable Platter with Dip (station) $115.00

• Fruit Tray (station) $105.00

HORS D’ OEUVRES & RECEPTION FARE Warm Appetizers Items are priced for 50 pieces, unless otherwise noted

• Chicken Picatta Skewers with Lemon Caper Beurre Blanc $75.00

• Croquettes - Potato, Ham & Cheese $75.00

• Miniature Reuben’s on Rye Bread $85.00

• Mini Waygu Sliders $105.00

• Crab Cakes with Rémoulade Sauce $125.00

• Petite Tournedos Skewers Sauce Bordelaise and Tarragon Béarnaise $135.00

• Boursin Cheese Stuffed Mushrooms (75 pieces) $105.00

• Pomme Frites - Hand cut Fries | Herb Aiolo (100 pieces) $105.00

• Chateau on Baguette - Sliced Tenderloin | Baguette |Horseradish | Dijon $135.00

• Salmon on Creole Cake Smoked salmon on a spicy corn cake $105

• Baked Caprese $105.00 Tomato on French baguette broiled with mozzarella cheese

• Coconut Prawns with Sweet Chili Sauce $135.00

• Chicken Florentine Pastry Triangles $105.00

• Gnocchi Skewers Potato Dumplings Served with Marinara and Alfredo Sauces

$105.00

• French Meatballs (100 pieces) $125.00

HORS D’ OEUVRES & RECEPTION FARE Warm Appetizers, Page 2

• Mini Quiche $105.00

• Mini Chicken en Croûte $125.00

• Bacon Wrapped Shrimp $135.00

• Mini Beef Wellington $135.00

• Mini Chicken Schnitzel | Mushroom Sauce $105.00

• Mini Chicken Cordon Bleu $115.00 Chicken Breast | Julienne of Ham | Swiss Cheese |Sherry Cream Sauce

• Teriyaki Salmon Bites | Wasabi Plum Glaze $135.00

• Cheese Stuffed Pasilla Peppers | Citrus Vinaigrette $105.00

• Wheel of Brie (Station) $125.00 Glazed with Maple Syrup & Pecans (serves 45)

• Cheese Fondue (Station) with Assorted Breads and Vegetables $7.99 per person

• Dips & Spreads (Station) $105.00

Hummus | Sun-dried Tomato | Spinach & Artichoke Dip | Breads & Vegetables

Terms & Conditions 1. Retainers. A non-refundable retainer is required to reserve La Caille as set forth on the front of this agreement. The non-refundable retainer will be applied to your final bill. 2. Guest Count. A confirmed guest list is required a minimum of 7 days prior to the date of your event. After receipt of the guest count, you will be charged for that number of guests irrespective of how many guests actually arrive. Our bid will include food for an additional 5% of the number of guests your designate. You may increase the guest count no later than 72 hours prior to your event. You must pay the additional charges at the time you make the changes. For any unconfirmed guests, you will be charged double the pre-determined per-person food cost for each unconfirmed guest. 3. Menus. You must make your menu selections a minimum of 14 days prior to the date of the event. If your menu is not selected by then, we will select a menu based upon availability of commodities and popular menu items. The menu may be changed a minimum of 14 days prior to the date of the event however, depending upon the stats of the commodity order, an additional charge may be required. 4. Availability of Commodities. Menu items selected may not always be available due to circumstances beyond our control. In that case, La Caille reserves the right to make substitutions on a menu without your prior authorization. We will use our best efforts to contact the designated party to notify them of a substitution prior to the event. Substituted items will be of substantially similar quality as the selected menu items. 5. Outside Services. Vendors of contractors not associated with or hired by La Caille may begin set up 1 hour prior to the start time of the event. There will be a $250 surcharge added to your bill if you use a disc jockey not from our referral list. Outside florists are a $200 surcharge. Floral arrangements must be delivered substantially complete. To bring in a Chocolate Fountain there is a $125 surcharge. La Caille does not provide staff or facilities for the use of outside vendors or contractors. All outside florists must contact us at 942-1751 upon completion of a contract with them. Any floral items left over 12 hours after the end time of the event, will be discarded. 6. Children and Guests. Children and guests are always welcome at La Caille. You are aware that animals reside on the property and that landscaping, including water Features, exist at La Caille. Nesting birds and other animals can be aggressive in response to people. You are responsible to keep any children and guests attending your event safe and under proper supervision at all times. You agree to release, indemnify and hold La

Caille, its agents, employees, shareholders, owners and anyone associated with La Caille from any damages or injuries that occur in conjunction with your event. 7. Intoxication. As a licensed member of the UDABC, La Caille must monitor and control the use of alcohol. We reserve the right to strictly comply with the law and to discontinue service of alcohol to any person we believe to be intoxicated and to refuse alcohol to anyone who appears to be underage & who does not have valid ID. 8. Payment. Payment for the event shall be paid a minimum of 7 days before the date of the event. We accept payment in the form of a check, cash or major credit cards. A 20% service fee (pre-tax) and 7.85% tax will be added to all charges related to your event. If this final payment is not made on time, we will assume you have cancelled your event and act accordingly. 9. Miscellaneous. You agree and understand that La Caille will use its best efforts to comply with your requests for your event. However, La Caille cannot be responsible for any mistakes or errors caused by or in any way associated with outside vendors or contractors. La Caille cannot be responsible for any act, omission or failure to fulfill its obligations under this agreement if an to the extent that such act, omission or failure arises from any cause beyond its control or the effect of which it could not reasonably have predicted or avoided. Further, La Caille will not be responsible for any minor mistakes, occurrences or consequential damage. You agree that any claim for damages shall be limited to any profit (amount you paid less costs of materials and labor) from your event. Any outstanding sums shall bear interest at 1.5% per month until paid in full. This agreement constitutes the entire agreement between the parties. No oral discussions shall be binding. Any changes to the terms of this agreement must be in writing signed by the persons who signed this agreement. 10. Service Charges. Service fee includes dining staff, preparation and administration. A 20% service fee is applied to all charges. Additional gratuity may be applied for the benefit of dining staff or your personal wedding coordinator at your discretion. 11. Noise Ordinance. Per the Utah Health Department, music played in the Grand Pavilion and outdoor dance floors, must be turned down at 10pm as not be heard from the property line. Other accommodations can be made to extend the dancing at an additional fee.

La Caille Wedding jan 2013

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