SPECIAL EVENT SALES (305) 455-2994 I

BY CHEF KATSUYA UECHISPECIAL EVENT MENUS

@katsuyabysbes lssbevents@sbe.com

25 | Select 2 Hot and 2 Cold | 1.5 Hours Service 34 | Select 2 Hot and 2 Cold | 2 Hours Service 43 | Select 2 Hot and 2 Cold | 3 Hours Service

Upgrade 1 more item add +10 per hour Each additional cold item add +10 per hour Each additional hot item add +12 per hour

TRAY PASS COLDHamachi Jalapeño Spoons Fresh Yellowtail Sashimi with a slice of Jalapeño Salmon Caviar + 3 per person Salmon Sashimi with Caviar Katsuya Ceviche Assorted Fish in a Citrus Ponzu Tuna Sesame Cone Spicy Aioli in a Sesame Cone Robata Silken Tofu Micro Red Shiso with Plum Vinaigrette

TRAY PASS HOTChicken Karaage Wings Spicy Yakatori Sauce Creamy Rock Shrimp Tempura Rock Shrimp tossed in a Spicy Creamy Sauce Wagyu Sliders Pickled Red Shallots with Shiso Aioli Crispy Rice with Spicy Tuna Katsuya Signature Agedashi Tofu Dashi Broth with Enoki Mushroom Seasonal Vegetable Tempura Yuzu Kosho Aioli

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

HORS D’ OEUVRES

MAKI 25 | Select 4 Rolls | 1 Hour Service 35 | Select 4 Rolls | 2 Hours Service 45 | Select 4 Rolls | 3 Hours Service

Add +10 per hour to be displayed

Baked Crab Cut Rolls Baked snow crab lightly kissed with Chef's signature sauce, wrapped with rice in soy paper California Roll A classic mix of Crunchy Cucumber, Creamy Avocado and Sweet Crab Spicy Tuna Roll Fresh Big Eye Tuna with just enough Spice Vegetable Roll Fresh Vegetables including Asparagus, Gobo Root Cucumber, Avocado, Yuzu Kosho Aioli Rainbow Roll Sweet Crab Mix, Tuna, Salmon Avocado Served with Wasabi, Soy and Ginger NIGIRI 30 | Select 4 Nigiri | 1 Hour Service 40 | Select 4 Nigiri | 2 Hours Service 50 | Select 4 Nigiri | 3 Hours Service

Add +12 per hour to be displayed JAPANESE FISH Uni, Toro, Kampachi, Ikura, Unagi

Add +20 per hour Tuna Hamachi Salmon Wahoo Halibut

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

150 | Chef Attendant Fee Per Person | 1 Hour Service

Add +12 per person for each additional hour

MEAT Beef Tenderloin 30 Skirt Steak 28 Tare Sauce Chicken Robata 22 Yakatori Sauce

FISH Black Cod Miso 28 Pickled Ginger Salmon 24 Sweet Ponzu

HOT VEGETABLES Broccolini 8 | 13 Plum Wine Glazed Japanese Eggplant 8 | 13 Sweet Miso Jumbo Asparagus 10 | 15 Shiso Butter Brussels Sprouts 8 | 13 Balsamic Reduction

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

HOT STATIONS

Add Shrimp 6 Add Chicken 4 Yaki Soba Noodles 10 | 13 Crisp Vegetables, Sesame Dressing Watercress Salad 10 | 13 Massago Arare, Miso Dressing Kale Salad 10 | 13 Wasabi Croutons, Yuzu Dressing

10 Each Per Hour

Add +5 per extra hour Mini Chocolate Lover Cake Bites Coconut Caramel Donuts Passion Fruit Caramel Seasonal Fruit Parfait White Chocolate Ganache Pineapple Panna Cota Ginger Syrup Strawberries

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

COLD SALAD

DESSERT

Served Family Style Edamame

COURSE 1 Crispy Rice With Spicy Tuna Fresh Tuna lightly spiced on top of Crispy Rice Cake Creamy Rock Shrimp Tempura Bite Sized Rock Shrimp Lightly Battered with Chef’s Spicy Creamy Sauce

COURSE 2 Karaage Chicken Japanese Potato Salad with Yakitori Grilled Wagyu Skirt Steak Yakitori Sauce Eggplant Robata Shaved Bonito with Sweet Miso

COURSE 3 Chef’s Selection of Assorted Rolls and Nigiri Baked Crab Hand Roll Baked Snow Crab lightly kissed with Chef's Signature Sauce, wrapped with Rice in Soy Paper Spicy Tuna Roll Fresh Big Eye Tuna with Just Enough Spice Nigiri Tuna, Nigiri Salmon, Nigiri Wahoo Served with Wasabi, Soy and Ginger DESSERT Chef’s Selection of Assorted Desserts

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

PRIX FIXE MENU I 75

Served Family Style Edamame

Shishito Peppers Sautéed in Light Soy

COURSE 1 Crispy Rice With Spicy Tuna Fresh Tuna lightly spiced on top of Crispy Rice Cake Creamy Rock Shrimp Tempura Bite Sized Rock Shrimp Lightly Battered with Chef’s Spicy Creamy Sauce

COURSE 2 Karaage Chicken Japanese Potato Salad with Yakitori Black Cod Miso Broccoli Rabe Grilled Wagyu Skirt Steak Yakitori Sauce Eggplant Robata Shaved Bonito with Sweet Miso Zucchini Robata Shiso Aioli, Herb Butter

COURSE 3 Chef’s Selection of Assorted Rolls and Nigiri Baked Crab Hand Roll Baked Snow Crab lightly kissed with Chef's Signature Sauce, wrapped with Rice in Soy Paper

Spicy Yellowtail Roll Hamachi with Green Onions and Spicy Creamy Sauce Nigiri Tuna, Nigiri Salmon, Nigiri Wahoo Served with Wasabi, Soy and Ginger DESSERT Chef’s Selection of Assorted Desserts

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

PRIX FIXE MENU I 95

Served Family Style Edamame

Shishito Peppers Sautéed in Light Soy

COURSE 1 Crispy Rice With Spicy Tuna Fresh Tuna lightly spiced on top of Crispy Rice Cake Creamy Rock Shrimp Tempura Bite Sized Rock Shrimp Lightly Battered with Chef’s Spicy Creamy Sauce Seared Tuna Japanese Salsa

COURSE 2 Stripped Baze Our Famous Striped Bass served Szechuan-Style Grilled Wagyu Skirt Steak Yakitori Sauce Creamy Lobster Dynamite Half Lobster Sautéed with Mushrooms and tossed in Chef’s Creamy Dynamite Sauce, Baked to Perfection Eggplant Robata Shaved Bonito with Sweet Miso Zucchini Robata Shiso Aioli, Herb Butter

COURSE 3 Chef’s Selection of Assorted Rolls and Nigiri Baked Crab Hand Roll Baked Snow Crab lightly kissed with Chef's Signature Sauce, wrapped with Rice in Soy Paper Spicy Yellowtail Roll Hamachi with Green Onions and Spicy Creamy Sauce Nigiri Tuna, Nigiri Salmon, Nigiri Wahoo Served with Wasabi, Soy and Ginger

DESSERT Chef’s Selection of Assorted Desserts

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

PRIX FIXE MENU I 115

Clyde or Hyde Beach | Setup and rentals included 40 Guest Minimum | 165 per person | 3 Hours House Beer and Sake included

MAKI ROLL DISPLAYBaked Crab Cut Rolls Baked Snow Crab lightly kissed with Chef's Signature Sauce, wrapped with Rice in Soy Paper California Roll A classic mix of Crunchy Cucumber, Creamy Avocado and Sweet Crab Spicy Tuna Roll Fresh Big Eye Tuna with just enough Spice Vegetable Roll Fresh Vegetables including Asparagus, Gobo Root Cucumber, Avocado, Yuzu Kosho Aioli Rainbow Roll Sweet Crab Mix, Tuna, Salmon Avocado Served with Wasabi, Soy and Ginger TRAY PASSED HORS D’ OEUVRES Select 2 Hot and 2 Cold

COLD Hamachi Jalapeño Spoons Fresh Yellowtail Sashimi with a Slice of Jalapeño Salmon Caviar + 3 per person Salmon Sashimi with Caviar Katsuya Ceviche Assorted Fish in a Citrus Ponzu Tuna Sesame Cone Spicy Aioli in a Sesame Cone Robata Silken Tofu Micro Red Shiso with Plum Vinaigrette

HOT Karage Chicken Wings Spicy Yakatori Sauce Creamy Rock Shrimp Tempura Rock Shrimp tossed in a Spicy Creamy Sauce Wagyu Sliders Pickled Red Shallots with Shiso Aioli Crispy Rice with Spicy Tuna Katsuya Signature Agedashi Tofu Dashi Broth with Enoki Mushroom

Seasonal Vegetable Tempura Yuzu Kosho Aioli

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

SUSHI SOIREE

Burning Mandarin Absolut Mandarin Vodka, Hand-Crushed Serrano Chili, Fresh Lemon and Orange Juice with a Splash of Cranberry. Katsuya Fresh Effen Vodka, Rock Sake, Hand-Crushed English Cucumbers and Freshly Squeezed Lime Juice. Rising Sun Casamigos Blanco with Lime, Grapefruit, Coconut Water, Cointreau, Kaffir, Sweetened with Agave Nectar, and Served over a Mezcal-Watermelon Ice Cube. The Dragon Grey Goose Vodka Shaken with Traditional Japanese Flavorings of Yuzu and Ginger. White Grapefruit Cosmopolitan Belvedere Pink Grapefruit Vodka, Cointreau, Freshly Squeezed Lime and White Cranberry Juice. Watermelon Cucumber Mojito Bacardi Rum, Crushed Seedless Watermelon, English Cucumbers, Fresh Mint and Freshly Squeezed Lime Juice.

Kiwi Envy Bombay Sapphire Gin, St-Germain Elderflower Liqueur, Hand-Pressed Kiwis, Freshly Squeezed Lime Juice and Sparkling Water.

Samurai Makers Mark Bourbon Shaken with Fresh Yuzu Juice and Ginger, Served Over Rocks.

15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all food and beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A-1.011 the service charge is taxable at a current rate of 7%.

COCKTAILS

TERMS AND CONDITIONS

ABOUT DISRUPTIVE RESTAURANT GROUP Disruptive Restaurant Group is the leading restaurant company devoted to the development of visionary concepts and award-winning culinary experiences. A subsidiary of leading lifestyle hospitality company, sbe, Disruptive Restaurant Group incubates and operates globally renowned culinary brands. The company’s critically-acclaimed restaurants include Katsuya, Cleo, The Bazaar by José Andrés, Hyde Kitchen + Cocktails, and Umami. For more details, please visit sbe.com/restaurants.

NON-REFUNDABLE DEPOSITS/PREPAYMENT

An initial non-refundable deposit of 50% will be required to hold the special event space and due as stipulated in the Letter of Agreement. Credit cards, checks and wire transfers are accepted as deposits but a credit card will always be required to keep on file. All deposits will be applied to the client’s final bill. The remainder of the balance will be due (7) days prior to the day of the event.

FOOD & BEVERAGE MINIMUM GUARANTEE

There should be 0% attrition for all Food & Beverage once the contract and financials have been agreed upon. The contracted number of attendees should be the minimum guest count. Contracted guest count and Food & Beverage pricing is the minimum, no reductions to the minimum or guest count can be made. Increases and final guest counts ARE REQUIRED 72 hours prior to the event start time.

SERVICE CHARGE AND TAX

A 15% taxable service charge, 7% taxable administrative fee and present rate of 9% sales tax are added to all Food & Beverage charges. In accordance with the State of Florida Department of Revenue, sales and use tax, Florida Administrative code, 12A- 1.011 the service charge is taxable at a current rate of 7%. This rate is subject to change. Note that Food & Beverage prices are subject to change without notice. In the event that your organization is tax exempt, we are required by law to have a copy of your Florida State Tax Exemption certificate on file prior to the event.