2018 catering menus - vdara policies and procedures

At Vdara Hotel and Spa, it is our goal to deliver a dining experience in a banquet setting unlike any other.

We believe in creating an atmosphere for your guests that will

feature an intimate setting, personalized service and anticipate your needs at every opportunity.

As a team of professionals, we strive to deliver a unique product

with a fresh approach while also exemplifying our expertise and leaving you completely satisfied.

This is our daily commitment

2018 Catering Menus

Pricing Is Subject To Prevailing Tax, Service Charge And Gratuity | Pricing Guaranteed 90 Days Prior To Event | Vdara 2018v1 Page | 2

TABLE OF CONTENTS

Continental Breakfast Page 3 Breakfast Buffet Page 4 Beverages A’ La Carte Page 5 Breaks A’ La Carte Page 6 Break Packages Page 7 Buffet Lunch Page 8 Reception Hors d’Oeuvres A’ La Carte Page 12 Reception Displays and Stations Page 13 Reception Carving Stations Page 17 Reception Desserts Page 18 Plated Dinner Page 19 Buffet Dinner 1 Bar Page 23 Wine Page 24 Catering Policies and Procedures Page 25


CONTINENTAL BREAKFAST Menus are designed for a maximum of 90 minutes of service and a minimum of 15 guests.

Prepared On The Full Guest Guarantee. Menu Items Are Not Transferable To Other Events.

VDARA EXPRESS Orange Juice and Ruby Grapefruit Juice Chef’s Assorted Breakfast Pastries and Muffins Butter and Fruit Preserves Assorted Cereals and Granola, Skim Milk, and Low-fat Milk Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee Selection of Forté Teas 36 PER PERSON

GETTING STARTED Orange Juice and Ruby Grapefruit Juice Fresh Sliced Fruit and Berries Assorted Artisan Breakfast Pastries and Muffins Butter and Fruit Preserves Vegetarian Quiche with Cheese and Spinach Assorted Cereals and Granola, Skim Milk and Low-fat Milk Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee Selection of Forté Teas 40 PER PERSON

BREAKFAST ENHANCEMENTS To be combined with continental and buffet breakfasts. Assorted Bagels with Cream Cheeses and Butter 78 PER DOZEN Steel Cut Oatmeal with Brown Sugar and Golden Raisins 7 PER PERSON Breakfast Wrap with Crispy Bacon | Scrambled Eggs | Avocado | Cilantro | Cheese 15 EACH English Muffin Sandwich with Egg | Turkey Sausage | Onion | Cheese 15 EACH

BEVERAGE ENHANCEMENTS Bellinis | Bloody Marys | Mimosas Bartender Required 250 | 1 per 75 15 PER DRINK


BREAKFAST BUFFET Menus are designed for a maximum of 90 minutes of service and a minimum of 15 guests.

Prepared On The Full Guest Guarantee. Menu Items Are Not Transferable To Other Events.

VDARA ALL-AMERICAN BREAKFAST BUFFET Orange Juice and Ruby Grapefruit Juice Build Your Own Greek Yogurt Parfait with Cranberry Granola Fresh Sliced Fruit and Berries Assorted Artisan Breakfast Pastries and Muffins, Butter and Fruit Preserves Scrambled Eggs Hickory Smoked Bacon Breakfast Sausages Chef’s Breakfast Potato Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee Selection of Forté Teas 53 PER PERSON

THE SPA BUFFET Fresh Juice of the Day Sliced Fresh Fruit Low-Fat Cottage Cheese Sliced Breads, Butter, Marmalade, and Preserves Scrambled Egg Whites served with Sautéed Spinach and Tomatoes Turkey Patties Chef’s Breakfast Potato Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee Selection of Forté Teas 55 PER PERSON

BREAKFAST ENHANCEMENTS To be combined with continental and buffet breakfasts. Brioche French Toast served with Warm Maple Syrup and Whipped Butter 8 PER PERSON Fluffy Pancakes with Maple Syrup and Whipped Butter 8 PER PERSON

OMELET STATION Choice of Egg White | Whole Eggs Black Forest Ham | Turkey Breast | Chorizo | Sausage Tomato | Sautéed Mushrooms | Spinach | Asparagus | Avocado | Onions | Bell Peppers Aged Cheddar | Swiss | Feta Chef Required 250 | 1 per 40 19 PER PERSON


BEVERAGES A’ LA CARTE

HOT BEVERAGES Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee 90 PER GALLON Selection of Forté Teas 90 PER GALLON House-made Hot Chocolate 90 PER GALLON Nespresso Machine | Milk Frother (maximum of 20 guests) 175 PER WEEK Freshly Brewed Nespresso selections: Ristretto Bold | Espresso Forte | Espresso Decaffienato 9 EACH Deluxe Hot Beverage Condiments Rock Candy Sticks | Cinnamon Sticks | Chocolate Shavings | Whipped Cream 5 PER PERSON Espresso Bar (minimum of 25 guests and 40 drinks every 4 hours) Espresso, Latte, Cappacino 13 EACH Attendant Required 250

CHILLED BEVERAGES Fresh Juice of the Day 132 PER GALLON Freshly Squeezed Orange Juice, Fresh Ruby Grapefruit Juice 108 PER GALLON Bottled Superfood Juice Smoothies 10 EACH Assorted Bottled Juices 8 EACH Assorted Bottled Coca Cola | Diet Coke | Sprite 6 EACH Bottled Chilled Coffees 8 EACH Red Bull | Sugar Free Red Bull 9 EACH Iced Tea with Lemons 90 PER GALLON Assortment of Powerade 8 EACH Assorted Vitamin Water 8 EACH Assorted Regular and Diet Snapple 8 EACH ZICO Coconut Water 9 EACH Mlife Water 6 EACH FIJI Water 9 EACH San Pellegrino 7 EACH Perrier 7 EACH Vero Eco-Friendly Purified Water (Guarantee is based on entire group) 15 PER PERSON/DAY Fruit Infused Iced Water 60 PER GALLON Choice of: Sliced Lemons and Limes | Sliced Cucumbers | Sliced Oranges Stainless Steel Hot and Cold Water Cooler 45 EACH 5 Gallons Natural Spring Water 80 EACH


BREAKS A’ LA CARTE

FRESH Whole Fruit 84 PER DOZEN Sliced Fruit and Berries Display 13 PER PERSON Display of Raw Seasonal Vegetables with Buttermilk Dip 9 PER PERSON Greek Yogurt Display | Honey | Raisins | Granola 12 PER PERSON

SWEET Artisan Breakfast Danishes and Pastries Freshly Baked Muffins Assorted Coffee Cake Blondies Brownies Display of Freshly Baked Cookies Meyer Lemon Bars 70 PER DOZEN House Made Granola Bars Chocolate-Dipped Strawberries Bite-Sized French Pastries 78 PER DOZEN Gluten Free Cookies 76 PER DOZEN Gluten Free Brownies 76 PER DOZEN Display of Cranberry Granola | SERVES UP TO 15 72 PER DISPLAY Assorted Packaged Granola Bars 60 PER DOZEN Assortment of Candy Bars 60 PER DOZEN Selection of Hagen Daz Ice Cream Bars 84 PER DOZEN

SAVORY Assorted Bagels with Plain and Chive Cream Cheeses 78 PER DOZEN Individual Quiche with Spinach, Tomato, Onion and Gruyere 120 PER DOZEN Individual Quiche with Ham and Cheddar 120 PER DOZEN Individually Wrapped Trail Mix 84 PER DOZEN Bagged Potato Chips 84 PER DOZEN Assorted Terra Chips 96 PER DOZEN Chef Selection of Imported and Domestic Cheeses Served with Quince Paste, Candied Nuts, Dried Fruit, Honey Comb, Grissini and Artisan Style Crackers and Crostini 30 PER PERSON Warm Soft Pretzel Bites with Assorted Mustards | SERVES UP TO 10 60 PER DISPLAY Mixed Salted Nuts | SERVES UP TO 10 60 PER POUND Bar Snack Mix | SERVES UP TO 10 58 PER POUND


BREAK PACKAGES Menus are designed for a maximum of 30 minutes of service and a minimum of 15 guests.

Prepared on the full guest guarantee. Menu items are not transferable to other events.

BISCOTTI BREAK Italian Almond Biscotti | Hazelnut | Coffee Cakes Illy Chilled Coffees 32 PER PERSON

NOT SO STICKY…FINGERS Chocolate Dipped Strawberry Sticks Baby Caramel Apples Rice Krispies Treat Sticks Seasonal Fruit Skewer Kebabs 25 PER PERSON

POPCORN AND PRETZELS Freshly Popped Butter Popcorn with Optional Parmigiano Cheese Topping Warm Soft Pretzel Bites with Assorted Mustards Red Vines | M&Ms Popcorn Attendant Required 250 | 1 per 30 21 PER PERSON

FIESTA Tortilla Chips Guacamole | Pico de Gallo | Corn and Black Bean Salsa Churros Tossed with Cinnamon and Sugar Nutella Sauce | Caramel Dulce de Leche 21 PER PERSON

BUILD YOUR OWN ENERGIZER BAR Assorted Nuts | Dried Fruit | Cranberry Granola Raisins | Crasins | M&M's | Butterscotch Morsels Individual Granola and Nutrition Bars *Pre-Made Trail Mix also available 33 PER PERSON

AFTERNOON SNACK Melon and Strawberry Fruit Skewers | Celery Sticks Served with Peanut Butter | Nutella | Honey Vanilla Yogurt Dip Granola Bars | Pretzel Sticks Raisins 25 PER PERSON


BUFFET LUNCH Menus are designed for a maximum of 90 minutes of service and a minimum of 15 guests.


VDARA SLIDER BAR Mixed Green Salad with Teardrop Tomato and Cucumber | Balsamic Vinegar | Olive Oil Ground Turkey | Dijon Aioli | Provolone Cheese on a Onion Square Roll Grilled Chicken | Lemon Aioli | Swiss Cheese on a Lemon-Rosemary Roll Ground Beef | Cheddar | Grilled Onions on a Slider Hamburger Bun Crispy Fried Dill Pickles | Spicy Ranch Dipping Sauce Seasoned French Fries | Kettle Chips Ketchup | Buttermilk Dressing | Mustard Selection of Miniature Desserts Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee and Selection of Forte Teas 71 PER PERSON 66 PER PERSON | WHEN SERVED ON MONDAY

ITALIAN BUFFET Tuscan Soup with Cheese Crostini Caesar Salad with Parmesan Cheese | Herb Crouton | Caesar Dressing Penne Pomodoro | Parmesan Cheese | Red Chili Flakes Chicken Piccata Branzino with Escarole Sautéed Seasonal Italian Vegetables Basil Potatoes Assorted Italian Breads and Herb Butter Zabaglione with Chocolate Biscotti Cannoli’s Tiramisù Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee and Selection of Forte Teas 71 PER PERSON 66 PER PERSON | WHEN SERVED ON TUESDAY




LATIN BUFFET Gazpacho with Roasted Salsa and Tri-Color Tortilla Chips Mixed Green Salad | Roasted Tomato | Piquillo Pepper Vinaigrette | Tortilla Crisps Build Your Own Fajita

Marinated Steak Seasoned Chicken Breast Grilled Red and Green Bell Peppers, and Onion

Warm Flour Tortilla Spanish Rice Black Beans Cheddar Cheese Guacamole Sour Cream Pico de Gallo Flan Tres Leches with Pineapple and Coconut Churros with Nutella and Dulche de Leche Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee and Selection of Forte Teas 71 PER PERSON 66 PER PERSON | WHEN SERVED ON WEDNESDAY

ASIAN BUFFET Egg Drop Soup Marinated Shrimp Rolls | Sweet Chili Mayonnaise | Lime | Mandarin Dressing Roasted Mushrooms | Fried Tofu | Soy Ginger Mayonnaise in Wonton Cup Korean BBQ Ribs with Wild Mushrooms and Oyster Sauce Green Thai Curry Seafood with Cilantro and Peanuts General Tso’s Chicken with Thai Basil and Bell Pepper Cantonese Vegetables Steamed Rice Green Tea Panna Cotta with Caramelized Puffed Rice Chocolate and Passion Fruit Meringue Tart Coconut Macaroons Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee and Selection of Forte Teas 71 PER PERSON 66 PER PERSON | WHEN SERVED ON THURSDAY




VDARA BUFFET Roasted Corn Chowder Boston Bib Lettuce | Radicchio | Tomato | Bacon | Herb Croutons | White Balsamic Dressing Red Leaf Salad | Baby Arugula | Friseé | Shaved Fennel | Cherry Vinaigrette Pan Seared White Fish with Lemon Sea Salt and French Tomato Relish Smoked Braised Short Ribs with Fried Onions Creamy Polenta with Sage Buttered Seasonal Vegetables Chouquette with Chocolate Chantilly Cream Strawberry Almond Tart Citrus Panna Cotta with Orange Gelee Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee and Selection of Forte Teas 71 PER PERSON 66 PER PERSON | WHEN SERVED ON FRIDAY

BARBEQUE BUFFET Traditional Coleslaw American Style Potato Salad Smoked Texas Beef Brisket | Dry Rubbed Roasted Chicken Breast | Wings | Thighs | Legs Smoked with Hickory Wood Chips Creamed Corn with White & Sweet Kernels Mustard and Kale Greens with Smoked Ham Hocks Baked Beans Country Biscuits | Apple Honey Cinnamon Butter Apple-Almond Crumb Tart Chocolate Fudge Cake Butterscotch Pudding with Salted Caramel Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee and Selection of Forte Teas 71 PER PERSON 66 PER PERSON | WHEN SERVED ON SATURDAY


RECEPTION HORS D’OEUVRES A’ LA CARTE Menus are designed for a maximum of 120 minutes of service and a minimum of 15 guests.

Items are designed for a minimum order of 50 pieces each Chefs required to finish back of house | 250 Per Chef | one per 150 guests

COLD Tuna-Ginger on a Wonton Stack with Pea Sprouts and Wasabi Aioli 13 EACH Miniature Lobster Club 13 EACH Prosciutto Melon Skewer 12 EACH Smoked Salmon on Potato Latke with Capers and Herbed Cheese 12 EACH Baby Tomato and Mozzarella Skewers 12 EACH Shrimp with Diced Peppers on a Fried Plantain 12 EACH Toasted Crostini with Red Pepper, Tomato and Mozzarella 11 EACH Chicken Lettuce Cups 11 EACH Roast Beef with Brie and Cherry Tomato on Brioche 11 EACH Beef Teriyaki in a Wonton Cup 11 EACH Roasted Soy Mushroom, Fried Tofu with Pickled Ginger and Edamame Hummus in a Wonton Cup 10 EACH Chicken Salad with Onion Jam and Grape on a Cranberry Walnut Crostini 10 EACH Mini Chicken Taco in a Spinach Flour Tortilla 10 EACH Spinach, Corn Salsa and Avocado Puree in Tortilla Cup 9 EACH Diced Roma Tomato with Feta cheese on a Pesto Crostini 9 EACH

HOT Stuffed Bacon Wrapped Dates and Spiked Maple Syrup 12 EACH Mini Crab Cake Lollipop with Corn Coulis 12 EACH Coconut Shrimp Skewer and Sweet Thai Chili 12 EACH Maple Glazed Scallop and Bacon Lollipop with Pomegranate Gastrique 12 EACH Mac & Cheese Bites with Marinara 11 EACH Pretzel Bites and Beer Cheddar Fondue 11 EACH Beef Satay with Spicy Ponzu 11 EACH Chicken Satay with Peanut Sauce 11 EACH Beef Empanada with Salsa Rojo 10 EACH Tandoori Chicken Skewers with Lemon and Cilantro 10 EACH Quiche Lorraine Tartlets 10 EACH Grilled Vegetable Skewers and White Balsamic Glaze 10 EACH Spanakopita 9 EACH Vegetable Samosa 9 EACH Black Bean and Vegetable Empanada with Peruvian Dip 9 EACH


RECEPTION DISPLAYS Menus are designed for a maximum of 120 minutes of service and a minimum of 15 guests.

Items are designed for a minimum order of 50 pieces each An event requires a three station minimum not to include dessert.

DISPLAYED SHELLFISH All Shellfish Displays are served with Assorted Condiments Seasonal Shucked Oysters 11 EACH Shucked Cherry Stone Clams 15 EACH Tiger Prawns 13 EACH Stone Crab Claws 15 EACH Alaskan King Crab Legs 15 EACH Maine Lobster Half Tails 16 EACH

SUSHI AND NIGIRI Served with Soy Sauce, Pickled Ginger, Wasabi, and Chopsticks

NIGIRI Maguro (Ahi Tuna) | Hamachi (Yellowtail) | Sake (Salmon) | Ebi (Shrimp) SUSHI ROLLS California | Spicy Tuna | Cucumber | Avocado

60 PER PERSON | 5 PIECES PER PERSON *If Sushi Chef Required | 500 Per Chef

FOR ENHANCED PRESENTATION INDIVIDUALLY PRICED ACCORDING TO DESIGN Ice Bar Display Ice Carvings Ice Bowls and Platters


RECEPTION DISPLAYS Menus are designed for a maximum of 120 minutes of service and a minimum of 15 guests.

Prepared on the full guest guarantee. *If Attendant or Chef required | 250 per chef An event requires a three station minimum not to include dessert.

ANTIPASTI Marinated Artichokes with Extra Virgin Olive Oil Roasted Bell Peppers | White Balsamic | Thyme | Lemon Zest Sun-Dried Tomatoes | Herbs | Toasted Pine Nuts Grilled Red Onions | Aged Balsamic Vinegar Green Asparagus Tips | Confetti Vegetable Salsa Domestic Prosciutto | Parmagiano-Reggiano | Genoa Salami Mozzarella | Heirloom Tomato | Basil Dressing Cured Olives Crostini 28 PER PERSON

IMPORTED AND DOMESTIC CHEESE 30 PER PERSON Chef Selection of Imported and Domestic Cheeses Served with Quince Paste, Candied Nuts, Dried Fruit, Honey Comb, Grissini and Artisan Style Crackers and Crostini

SEASONAL VEGETABLE CRUDITÉ 35 PER PERSON OFF SEASON SELECTION |10 PER PERSON ADDITIONAL

FALL / WINTER Kale Leaves Baby Heirloom Carrots Butternut Squash Broccoli Florettes Asparagus Spears Buttermilk Dressing | Sweet Onion Dip | Thousand Island SPRING / SUMMER Heirloom Baby Carrots Snow Peas Celery Daikon Radishes Breakfast Radishes Rainbow Tinkerbell Peppers and Heirloom Tomatoes Buttermilk Dressing | Sweet Onion Dip | Thousand Island

SALAD BAR Mixed Green Salad | Red and Yellow Pear Tomatoes Bibb Lettuce with Tomato | Bacon | Bleu Cheese | Almonds Roasted Fingerling Potatoes | Green Beans | Bacon Bits | Boiled Egg | Roma Tomatoes Baby Frisée and Arugula with Roasted Beets | Goat Cheese | Candied Pecans Thousand Island Dressing | Ranch, Bleu Cheese | Extra Virgin Olive Oil | Fig Balsamic Vinegar 25 PER PERSON | TWO SELECTIONS 30 PER PERSON | THREE SELECTIONS


RECEPTION STATIONS Menus are designed for a maximum of 120 minutes of service and a minimum of 15 guests.


RISOTTO STATION Seasonal Wild Mushroom Risotto with Red Wine Braised Short Rib Shellfish Risotto with Shrimp, Clams, Crab Saffron Risotto with Roasted Vegetables, Mascarpone Cheese and Fresh Herbs 34 PER PERSON | TWO SELECTIONS

PASTA STATION PASTA SELECTIONS: Linguini | Whole Wheat Penne | Penne PROTEIN SELECTIONS: Grilled Chicken | Shrimp | Crab | Short Ribs SAUCE SELECTIONS: Alfredo | Marinara | Bolognese | Pesto Garlic Chili Flakes | Grated Parmesan Cheese | Focaccia Bread 44 PER PERSON | TWO PASTA, TWO SAUCE, TWO PROTEIN 48 PER PERSON | THREE PASTA, THREE SAUCE, THREE PROTIEN

MASHED POTATO STATION Build your own mashed potato bar

Starch: Idaho Potato | Sweet Potato | Cauliflower Protein: Chicken | Shrimp | Crab | Short Ribs

Bacon | Chives | Roasted Onions | Diced Roma Tomato | Roasted Garlic | Chili Flakes Roasted Chicken Jus | Grated Parmesan Cheese | Shredded Cheddar Cheese | Sour Cream 36 PER PERSON | TWO STARCH & CHICKEN 5 PER PERSON | EACH ADDITIONAL PROTEIN

SOUP SAMPLERS WITH MINIATURE SANDWICH’S Selection of two:

Basil Tomato Bisque with Ham and Cheddar Cheese on Brioche French Onion Soup with Sliced Roast Beef and Swiss on a French Roll Beer Cheese Soup with Reuben on Rye Cream of Leek and Potato with Grilled Vegetable Wrap

27 PER PERSON


RECEPTION CARVING STATIONS Menus are designed for a maximum of 120 minutes of service and a minimum of 15 guests.


DRY CURED SALT-CRUSTED PRIME RIB Butter Mashed Potatoes with Chives Grilled Cipollini Onions | Peppercorn Sauce and Béarnaise Artisanal Rolls | Pretzel Bread and Butter 35 PER PERSON

CRISPY OVEN ROASTED TURKEY Marinated Turkey Breast Spiced Sausage and Cornbread Stuffing Ginger and Cranberry Chutney | Giblet Gravy Artisanal Rolls and Vermont Butter 30 PER PERSON

FISH Togarashi Tuna | Bok Choy | Soy Carmel Glaze | Sticky Rice 36 PER PERSON


RECEPTION DESSERTS Menus are designed for a maximum of 120 minutes of service and a minimum of 15 guests.

Prepared on the full guest guarantee. *If Attendant or Chef required | 250 per chef

GELATO OR SORBET BAR Gelato: Vanilla | Chocolate | Strawberry | Dulce de Leche | Coffee Sorbet: Raspberry | Mango | Lemon No Sugar Added: Vanilla | Lemon Toppings: Seasonal Mixed Berries | Oreo Chunks | Butterfinger Pieces | English Toffee | Whipped Cream Maraschino Cherries | Candied Pecans | Brownie Pieces Sauces: Hot Fudge | Caramel | Banana’s Foster | Strawberry Sauce

Served in Waffle Cups or Cones Up to 50 guests | selection of 2 gelato or sorbets | 2 sauces | 3 toppings Over 50 guests | selection of 3 gelato or sorbets | 3 sauces | 4 toppings 23 PER PERSON

BUILD YOUR OWN PUDDING BAR Choice of 2 puddings with 2 sauces and 6 toppings:

Puddings: Dark Chocolate | White Chocolate | Butterscotch | Rice Pudding Sauces: Chocolate Ganache | Strawberry | Salted Caramel | Tropical Fruit Toppings: Whipped Cream | Candied Almonds | Chocolate Crispy Pearls | Crispy Rice Puffs Fresh Berries | Crushed Oreo Cookies | English Toffee Toasted Coconut | Peanut Butter Chips

20 PER PERSON

COBBLER BAR Selection of Homemade Cobblers accompanied with Sweetened Cream.

Choice of Two Apple Crisp with Maple and Walnut Crumb Peach and Blueberry Cobbler with Toasted Almonds Cherry with Chocolate Streusel Banana-Mango with Coconut and Macadamia Nuts Fresh Berry with Almond-Oat Crumble

21 PER PERSON Attendant Required 250 With Ice Cream 26 PER PERSON

CREPE ACTION STATION Vanilla Custard filled Crepes heated to order.

Choice of 2: Tropical Fruit with Coconut and Macadamia Nut Brittle Fresh Berries with Candied Pecans Bananas Foster with Nutella and Chocolate Shavings Grand Marnier and Orange Zest with Caramelized Rice Krispy Chocolate Ganache with Brownie Pieces and Toasted Almonds Chef Required 250 25 PER PERSON Attendant and Chef Required 250 each With Ice Cream 30 PER PERSON

ELEVATE Chouquette with Praline Cream Strawberry and Almond Tarts Opera Cake Caramelized Banana Chocolate Tart Milk Chocolate Panna Cotta with Chocolate Streusel Pistachio Custard with Candied Strawberries and White Chocolate Pearls Chocolate Mousse with Salted Caramel and Brownie 72 per dozen


PLATED DINNER Menus are designed for a minimum of 15 guests. Prepared on the full guest guarantee.

All Dinners Require a Minimum of Three Courses

All Dinners Include Freshly Baked Artisan Breads and Butter

Vdara’s Custom Blend Roast Coffee and Decaffeinated Coffee and Selection of Forte Teas

SELECTION ONE Grilled Caesar Salad | Crostini | Parmesan Lavash Horseradish Panko Coated Braised Short Ribs Parsnip | Celery Puree Baby Carrot garnished with Beet Chips Tahitian Crème Brulee with Seasonal Berry Compote 103 PER PERSON

SELECTION TWO Salad of Fresh Baby Greens, Maytag Bleu Cheese | Asian Pear | Dried Cherries | Honey Vinaigrette Roasted Free-Range Chicken Butternut Purée | Grilled Asparagus | Wild Mushrooms | Madiera Demi Sauce Butterscotch Pudding with Salted Caramel and Candied Almonds 95 PER PERSON

SELECTION THREE Lobster Bisque Roasted Beet Salad | Pea Tendril | Frisee | Goat Cheese New York Strip | Roasted Garlic Dauphinoise Cake Grilled Seasonal Vegetables | Lemon Zest Chocolate and Salted Caramel Gateau with Hazelnut and Orange Compote 105 PER PERSON


PLATED DINNER Menus are designed for a minimum of 15 guests. Prepared on the full guest guarantee.

All Dinners Require a Minimum of Three Courses



SELECTION FOUR French Onion Soup | Crouton | Gruyere Cheese Salad Niçoise | Seared Tuna | Green Beans | Potatoes Sea Bass | Seasonal Vegetable | Polenta | Sherry Beurre Blanc Milk Chocolate Mousse with Passion Fruit, Coconut Nougatine and Macadamia Nut Brittle 99 PER PERSON

SELECTION FIVE Chicken Consomme with Root Vegetables and Shaved Black Truffle Lobster Caesar Salad with Red and Green Romaine and Tomato Parmesan Crostini Chef’s Seasonal Intermezzo Filet Mignon with Center Cut King Crab Leg, Oscar Style Sweet Carrot Puree Fried Shallots Triple Chocolate Mousse with Coco-Almond Streusel, Rice Krispies, and Raspberry Caramel 168 PER PERSON


BUFFET DINNER Menus are designed for a maximum of 120 minutes of service and a minimum of 15 guests.




BUFFET DINNER SELECTION ONE Lobster Bisque with Poached Lobster Caesar Salad with Herb Grilled Chicken | Garlic Croutons | Parmesan Curls Mixed Green Salad with Candied Pecan | Purple and Gold Beets | Herb Goat Cheese | Raspberry Vinaigrette Pan Seared Sea Bass over Braised Fennel and Tomato Relish Lemon and Tarragon Airline Chicken with Roasted Marbled Potatoes New York Strip Au Poivre Butter Poached Baby Seasonal Vegetables Milk Chocolate Panna Cotta with Chocolate Streusel Opera Cake Citrus Rum Baba with Vanilla Cream 121 PER PERSON Ice Seafood Display Enhancement Poached Jumbo Prawns Snow Crab Claws Seasonal Oysters King Crab Claws Lobster Medallions Served with Cocktail Sauce | Mignonette | Horseradish Cream | Lemon Wedges 40 PER PERSON


BUFFET DINNER Menus are designed for a maximum of 120 minutes of service and a minimum of 15 guests.




BUFFET DINNER SELECTION TWO Individual Seafood Ceviche Tri-Color Tortilla Chips, Lemon Meyer Cream Mesclun Blend with Crispy Pancetta | Herb & Garlic Croutons | Roasted Shallot Vinaigrette Tri Color Fusilli Pasta Salad with Pesto | Pine Nuts | Sundried Tomatoes | Bell Peppers Baby Heirloom Tomato Salad | Fresh Ciliegini Mozzarella | Fresh Basil Herbed Flat Iron Steak with Horseradish Mashed Potato Pan Seared Salmon with Creamed Celery Root and Parsnips Roasted Airline Chicken Breast with Maderia Sauce Saffron Risotto Roasted Seasonal Vegetable Chocolate Mousse Trio with Crispy Pearls Chouquette with Praline Cream Pistachio Custard with Candied Strawberries 113 PER PERSON Butter enhancements Foie Gras | Herb | Lemon | Red Wine and Shallot Sundried Tomato and Fennel Seed | Beurre Maitre D`hotel Bacon Herb | Citrus Lavender 6 PER PERSON


BAR Bartender required | 250 per Bartender. One Bartender recommended per every 75 guests

HOSTED BAR PACKAGES | PER PERSON | CHARGED ON FULL GUEST GUARANTEE.

ULTRA PREMIUM One Hour 36 32 Two Hours 45 41 Three Hours 54 50 Four Hours 63 59 Bar package includes Brand Alcohol, House Wines, Domestic and Imported Beer Soft Drinks, Selection of Chilled Juices, Sparkling Water and Bottled Water

A’ LA CARTE BAR SELECTION PER DRINK PRICING IS BASED ON SINGLE SHOT DRINK ULTRA HOST Grey Goose Vodka, Bombay Sapphire Gin, Mount Gay Rum, Patron Silver Tequila Jack Daniel’s Tennessee Whiskey, Maker’s Mark Bourbon, Macallan 12 Whisky 16 Custom Specialty Cocktail 16 PREMIUM Ketel One Vodka, Beefeater Gin, Bacardi Silver Rum, Herradura Tequila Johnny Walker Black Scotch, Jim Beam White Bourbon, Crown Royal Whisky 14 Vdara’s Specialty Seasonal Cocktail 15 HOUSE ORGANIC RED, WHITE WINES 14 HOUSE SPARKLING WINE 14 DOMESTIC BEERS Bud Light, Bud, Michelob Ultra 10 IMPORTED BEERS AND MICROBREW BEERS | Select 3 Corona Extra, Heineken, Stella Artois, Samuel Adams, Fat Tire, Shock Top 13 RED BULL, REGULAR AND SUGAR-FREE 9 SELECTION OF CHILLED JUICE 8 SOFT DRINKS 6 SPARKLING WATER 7 MLIFE BOTTLED WATER 6


WINE ORGANIC HOUSE WINES White Wine 53 Bonterra Chardonnay Bonterra Sauvignon Blanc Red Wine 53 Bonterra Cabernet Sauvignon Bonterra Merlot

CHAMPAGNE AND SPARKLING WINES

Champagne Moet and Chandon Imperial, France 115Champagne Veuve Clicquot Brut, Reims, France 130Champagne Taittinger Cuvee, France 110Sparkling Domaine Carneros, Brut, Napa Valley, CA 70 Sparkling Domaine Ste. Michelle Brut, Columbia Valley, WA 53

WHITE WINES

Sauvignon Blanc, Brancott, Marlborough, New Zealand 64Sauvignon Blanc, Twomey, Napa, CA 68Chardonnay, Ferrari Carano, Sonoma, CA 65Chardonnay, Cakebread, Napa Valley CA 100Chardonnay, Far Niente, Napa, CA 138Pinot Grigio, Santa Margherita, Valdadige D.O.C., Italy 72

RED WINES Pinot Noir, McMurray Ranch, Sonoma, CA 56 Pinot Noir, Flowers, Sonoma, CA 120Merlot, Duckhorn, Napa, CA 112Merlot, Ferrari Carano, Sonoma, CA 60Cabernet Sauvignon, BR Cohn, Sonoma CA 56Cabernet Sauvignon, Justin, Paso Robles, CA 68Cabernet Sauvignon, Cakebread, Napa, CA 174Cabernet Sauvignon, Faust, Napa, CA 120Cabernet Sauvignon, Caymus, Napa, CA 196Cabernet Sauvignon, Silver Oak, Alexander Valley, CA 165Zinfandel, Turley, CA 76


CATERING POLICIES AND PROCEDURES FOOD AND BEVERAGE 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 Vdara Hotel and Resort. 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 three (3) months prior to your program. Please note there is a three course minimum for all plated lunches and dinners. For your planning purposes, our current per person banquet prices are as follows: Continental Breakfast: $36.00 - $55.00 Lunch: $66.00 - $71.00 Dinner: $95.00 - $168.00 All prices are plus tax, gratuity and service charge and are subject to change. 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. Any new menu ordered within 72 hours of the function will be considered a “pop up” and subject to a 10% increase. Menu selections will be based on availability. Please contact your CM for more details. To ensure compliance with County Board of Health food handling regulations, all food must be consumed on Hotel premises at the contracted time, except for “to-go” meals, arranged in advance. Hotel is the sole provider of all food served in the Convention Area. No food will be permitted to be brought into the Convention Area by a guest or any of the customer’s guests or attendees. In compliance with Nevada Liquor Laws, Hotel is the only authorized licensee able to sell and serve liquor, beer and wine in the banquet facilities. Hotel reserves the right to refuse service to any person who visibly appears to be intoxicated. No one under (21) twenty-one years of age will be served alcoholic beverages. Hotel reserves the right to inspect the identification of any person attending events in the Convention Area GUARANTEES Guaranteed numbers of attendees for all functions must be received by your Catering Convention Services Manager three (3) business days prior to the function by 9AM, and four (4) business days for functions on Sundays and Holidays. If a guarantee count is not received, the number of guests indicated on the Banquet Event Order will be the guaranteed attendance. We are prepared to serve 3% above the guaranteed number, not to exceed 50 people. You will be billed the guaranteed number or attendance, whichever is greater. For groups with assigned seating, the final diagram must be submitted with your guarantee count. In addition, Hotel will not set more than 3% above your guaranteed number of attendees, not to exceed 50 people. Reception stations are charged on the total number of guests guaranteed. SERVICE CHARGES

Chefs and Attendants – A labor charge of $250.00 per Chef or Attendant will be added to the Banquet Event Order. Sushi Chef – A labor charge of $500.00 per Sushi Chef will be added to the Banquet Event Order. Bartender – A labor charge of $250.00 per Bartender will be added to the Banquet Event Order. Cash Food and Beverage functions – Require approval by Hotel Management in advance of function. Minimum costs do apply. Receptions, except those preceding a dinner, require a $72.00 per-person minimum expenditure in food, excluding beverage, tax and

service charge. TAX AND SERVICE CHARGE Food & Beverage prices are subject to a 19% gratuity which is nontaxable and a 4% service charge at the prevailing tax rate, currently 8.25%. Food & Beverage is subject to tax at the prevailing tax rate. Gratuity, service charge and tax are subject to change. If Meeting Group is tax exempt the State of Nevada requires a copy of the following on file with Vdara Hotel & Spa:

NEVADA tax-exempt sales tax permit providing the evidence of non-taxability. U.S. Government Tax-exempt sales tax permit.

Please contact the Nevada Department of Taxation at (702) 486-2300 for further details.


OUTDOOR/POOLSIDE EVENTS Some of Hotel’s outdoor locations are available for private parties. Each area has specific rental fees, time guidelines and food and beverage minimums. Additional information can be provided upon request. Lighting is required for all outdoor evening events. Lighting costs are based on the location used, type of event being planned and safety of your guests. A minimum of (2) Lifeguards are required for all poolside events at a charge of $175.00 per lifeguard for a four-hour period. The number of lifeguards will vary based on the size of the event. Cabanas may be requested based on availability for an additional charge. Hotel reserves the right to make the final decision to use indoor facilities in case of inclement weather on the day of the event. MEETING GROUP ENTERTAINMENT Meeting Group acknowledges that Vdara Hotel and Spa has a reputation for offering high quality entertainment and services to the public, is a publicly held company, is subject to regulation and licensing and desires to maintain its reputation and receive positive publicity concerning Meeting Group’s functions. Consequently, prior to contracting with any entertainer or production company to provide entertainment at its function(s), Meeting Group shall obtain Vdara Hotel and Spa written consent for the entertainment, which consent shall not unreasonably be withheld. In contracting for entertainment, Meeting Group agrees that any such entertainment will comply with Vdara Hotel and Spa normal policy regarding risqué or questionable material and that no disparaging remarks toward gaming, Vdara Hotel and Spa, its directors, officer or employees or those of any affiliate of Vdara Hotel and Spa shall be made. SECURITY Security Officers are available to assist groups with private security needs. A minimum of two weeks’ notice of your security requirements is required to ensure proper scheduling of personnel. Please note that Vdara Hotel & Spa is the sole provider of security for meetings and events and does not permit the use of outside security companies.

For the safety of all guests, any vendor, client and/or guests requiring back-of-house access are required to sign in and obtain a security badge prior to being permitted in back-of-house areas. LOSS OR DAMAGE Hotel is not responsible for loss or damage to any property the organization or its guests bring to Hotel, before, during or after the use of the facilities. FLOOR PLANS Fire Marshal-approved plans are also required for all meetings or catered events of 300 persons or more. Approval of the plans will be charged by the Clark County Fire Department as follows:

Plans submitted prior to 10 days before the event are subject to a $400.00 per-plan fee. Plans submitted within 5-9 days of the event are subject to a $650.00 per-plan fee. Plans submitted within 3-4 days of the event are subject to a $800.00 per-plan fee. Plans submitted less than 3 days of the event are subject to a $1,200.00 per-plan fee.

Floor plans are final once approved by the Fire Department. No additional equipment, tables or décor may be added; however, the Fire Department will allow deletion of equipment, tables and décor from the final floor plan. Regulations of the Clark County Fire Department, Fire Prevention Bureau must be observed in their entirety. SALE OF MERCHANDISE Meeting Group may not utilize the hotel function space or property for the purpose of selling merchandise or services without the prior written approval of and under the conditions established by Vdara Hotel & Spa, Meeting Group, its agents, contractors and employees. All permits and licenses required by law for such activity in Clark County are the sole responsibility of Meeting Group. NEVADA CLEAN INDOOR AIR ACT The Nevada Clean Indoor Air Act prohibits smoking in indoor public spaces. As a result, smoking is not permitted in the meeting and convention spaces. Additionally, smoking is not permitted in restaurants, lounges where food is served, Hotel lobbies, elevators, guestroom hallways, theaters, arenas, arcades, retail stores and other indoor public spaces. The casino floor and certain lounges where food is not served are exempt.

2018 catering menus - vdara policies and procedures

Documents