Small GroupMenus for 30 or fewer

Breakfast buffets served with freshly brewed coffee, decaffeinated coffee and hot tea

chelsea 28.

battery park 28.

freshly squeezed orange and cranberry juices

freshly squeezed orange and cranberry juices

seasonal cut fruit and berry salad

sliced fruits and berries

steel cut Irish oatmeal

assortment of cold cereals

assorted seasonal baked goods

scrambled eggs

“New York Scramble” with chives, mushroom medley and diced tomatoes

hash brown potatoes

cinnamon swirl French toast

assorted seasonal baked goods

hickory smoked bacon and grilled sausage links

hickory smoked bacon and grilled sausage links home fried potatoes

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

1

Small GroupMenus for 30 or fewer

continental Breakfast served with freshly brewed coffee, decaffeinated coffee and hot tea executIve cONtINeNtal 20. freshly squeezed orange and cranberry juices sliced seasonal fruits and berries assorted seasonal baked goods healthy start 22. freshly squeezed orange and cranberry juices sliced seasonal fruits and berries assorted Greek yogurt with all-natural granola assorted odwalla snack bars banana bread and bran muffins deluxe cONtINeNtal 24. freshly squeezed orange and cranberry juices sliced seasonal fruits and berries assorted Greek yogurt with all-natural granola assortment of cold cereals assorted seasonal baked goods *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

2

Small GroupMenus for 30 or fewer

Refreshment breaks À LA CARTE beverage selectIONs Bottled Soft drinks Rockstar – regular and sugar-free lipton Bottled tea – assorted flavors aquafina Bottled Water Perrier Bottled Water Whole, 2% or Chocolate Milk (by the dozen) assorted Bottled Smoothies (by the dozen) Iced tea (per gallon) Freshly Squeezed orange Juice (per quart) assorted Juices – cranberry, pineapple, apple (per quart) Freshly Brewed Coffee – regular or decaf (per gallon) hot tea – assorted harney & Sons (per gallon) Fresh lemonade, Strawberry lemonade or arnold Palmer (per gallon)

4. 5. 5. 4. 5. 36. 60. 65. 25. 20. 65. 65. 65.

mOrNINg FruIts, breads aNd spreads (By the dozen) New York Bagels – whipped cream cheese assorted donuts assorted Cookies Granola Bars and Energy Bars assorted Muffins Gourmet Coffee Cake Individual Greek Yogurt

52. 36. 54. 38. 38. 44. 48.

aFterNOON delIghts (By the dozen) Finger Sandwiches – roasted turkey, Virginia ham, roast beef ham & Cheese Croissants assorted Candy Bars Blueberry and Raspberry Scones Seasonal Breakfast Breads assorted Cookies – oatmeal raisin, peanut butter, chocolate chip Sugar Cookies – with one company logo Chocolate Covered Strawberries lemon Squares assortment of Brownies oatmeal Carmelita Bars assorted Whole Fruit Individual Bags of Potato Chips, Pretzels and Popcorn

36. 96. 36. 48. 48. 48. 60. 60. 48. 48. 48. 42. 36. 3

Small GroupMenus for 30 or fewer

meeting planner menus r a d io c i t y

the met

30.

65.

CONTINENTAL BREAKFAST (served for 1 hr.)

CONTINENTAL BREAKFAST (served for 1 hr.)

freshly squeezed orange and cranberry juice

freshly squeezed orange and cranberry juice

seasonal sliced fruit

seasonal sliced fruit

assorted chef’s selection of seasonal

assorted chef’s selection of seasonal

breakfast baked goods

breakfast baked goods

freshly brewed coffee and assorted teas

freshly brewed coffee and assorted teas

MID-MORNING BREAK (served for 45 min.)

Mid-Morning Break (served for 45 min.)

freshly brewed coffee and assorted teas

freshly brewed coffee and assorted teas

soft drinks and bottled water**

soft drinks and bottled water**

add assortment of granola bars

carnegie hall

5.

45.

assorted French pastries Deli Buffet Luncheon (served for 1 hr.)

CONTINENTAL BREAKFAST (served for 1 hr.)

mixed green salad

freshly squeezed orange and cranberry juice

California coleslaw

seasonal sliced fruit

pasta salad

assorted chef’s selection of seasonal

platter of cold cuts to include: meats – honey ham, turkey breast, sirloin of beef and pastrami

breakfast baked goods freshly brewed coffee and assorted teas Mid-Morning Break (served for 45 min.) freshly brewed coffee and assorted teas

cheeses – aged cheddar, Monterey Jack and imported Swiss breads – white, wheat, sourdough and kaiser rolls

soft drinks and bottled water**

assorted baked cookies

granola bars and lemon bars

freshly brewed coffee and assorted teas

Mid-Afternoon Break (served for 45 min.)

Afternoon Break (served for 45 min.)

freshly brewed coffee and assorted teas

freshly brewed coffee and assorted teas

soft drinks and bottled water**

soft drinks and bottled water**

coconut and almond macaroons

coconut and almond macaroons ** One (1) per person 4

Small GroupMenus for 30 or fewer

boardroom suite luncheon served with freshly brewed coffee, hot tea or iced tea

executive b o a r d r oo m b u ff e t 34. Salads (choice of one) tossed green salad Roma tomato & buffalo mozzarella – basil and balsamic vinaigrette

new york expressway

34.

tossed mixed greens – two dressings beefsteak tomato & mozzarella Salad grilled vegetable platter California coleslaw

Caesar salad – baby red & green romaine lettuce, shredded Parmesan cheese and crunchy focaccia croutons

fresh sliced seasonal fruit & berries

tortellini salad “primavera” – pesto vinaigrette

deli meats and cheeses – roast top sirloin, breast of turkey, Black Forest ham, Genoa salami, imported Swiss cheese, aged cheddar cheese and Monterey Jack cheese

new potato salad – onion and bacon

Entrées (choice of two) cedar plank salmon* – campfire potatoes chicken scaloppini – Roma tomato, shiitake

lettuce, tomato and onion platter freshly baked breads and Kaiser rolls

mushrooms and wild rice grilled vegetable lasagna rolls – marinara sauce and fresh green beans dry-aged New York sirloin* – red wine shallot

Desserts (choice of two)

Soup du Jour 6./ea per person

chocolate éclairs seasonal fruit tarts

Salads (choice of one) chef’s soup of the day seasonal fruit platter tossed garden salad – selection of three dressings tomato & mozzarella salad – basil and balsamic vinaigrette Italian wrap – salami, pepperoni, ham, provolone, lettuce, tomato and Italian vinaigrette grilled roasted vegetable pita – grilled seasonal vegetables and jalapeño cream cheese

Dessert a selection of Californiainspired seasonal fruit tarts

Chef’s selection of fresh cookies and brownies

Add-ons:

Bavarian mousse

30.

Dessert

reduction and roasted garlic potato purée

white Russian chocolate parfaits

The Bo a r d r oo m

Buffalo Chicken Wings 5./ea per person New York-Style Pizza 30./ea per pie

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

5

Small GroupMenus for 30 or fewer

plated lunches served with artisan bread, freshly brewed coffee, hot tea or iced tea

salad

(choose one)

hOuse salad

Iceberg wedge salad

iceberg, romaine & Bibb lettuce, hothouse

diced hearts of palm, teardrop tomato,

cucumber, tomatoes, garlic croutons,

English cucumber, carrots, Kalamata

Bermuda onion and aged balsamic

olives and choice of bleu cheese or

vinaigrette or ranch dressing

house dressing

tOmatO & mOZZarella salad

caesar salad

scallions, shaved sweet onion

crisp romaine, garlic croutons, fresh

and basil shallot vinaigrette

Parmesan and classic Caesar dressing

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

6

eNtrÉe

(choose one)

Small GroupMenus for 30 or fewer

hOt selectIONs steak & shrImp* 32. filet mignon medallions, garlic shrimp skewers, mashed red potatoes and seasonal vegetables calIFOrNIa chIckeN 28. stuffed with fresh spinach, roasted peppers, provolone cheese, artichoke hearts and wild mushrooms with a cheddar potato cake and baby carrots ItalIaN trIO 26. three-cheese lasagna, spinach ravioli and eggplant Parmesan with green beans lemON & herb chIckeN 28. pan-seared with fresh lemon, herbs and olive oil, served with basmati rice and broccolini wIld alaskaN salmON 28. garlic mashed potatoes, spicy stir fried vegetables and Zinfandel reduction yakItOrI chIckeN & beeF* 26. hoisin and honey marinated chicken & beef tenderloin skewers with charred pineapple fried rice, carrots and baby bok choy blue cOrN chIckeN 26. seared chicken dusted in blue corn flour and pan fried, served with spicy potato cakes and drunken orange marmalade

cOld selectIONs grecIaN chIckeN salad 22. grilled chicken, mixed greens with cucumbers, tomatoes, feta cheese, Kalamata olives, bell peppers, red onions and Greek dressing baJa steak salad* 24. chile marinated steak, chopped romaine, black bean & corn relish, charred tomatoes and spicy chipotle vinaigrette topped with crisp tortilla strips seasONal Fresh FruIt platter 22. an assortment of tropical and seasonal fruits & berries, served with cottage cheese or chicken salad

dessert

(choose one)

Fresh FruIt tart wIth bOurbON vaNIlla custard

chOcOlate paNNa cOtta

New yOrk cheesecake

dutch apple tart

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

7

Small GroupMenus for 30 or fewer

lunches to go ChooSE tWo

25.

served with potato salad, whole fresh fruit, chips, a cookie and bottled water or soft drink

black FOrest ham sliced Swiss cheese, lettuce and tomato with German-style grain mustard on a sourdough roll

vegetarIaN pIta pOcket grilled zucchini, eggplant, yellow squash, portobello mushroom, Bibb lettuce and marinated tomatoes in pita bread

rOast beeF* angus roast beef with Gruyere, baby red leaf, sliced Roma tomato and stone-ground mustard on a French baguette

grIlled chIckeN caesar wrap lime-marinated chicken with romaine lettuce, cucumbers, tomato and red onion

OveN rOasted turkey breast sliced tomatoes, romaine lettuce and dijon aïoli on whole wheat bread

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

8

Small GroupMenus for 30 or fewer

luncheon buffet served with freshly brewed coffee, hot tea or iced tea

Little italy 38. Beefsteak Tomato & Mozzarella shaved onion and Italian parsley Caesar Salad fresh Parmesan and garlic croutons

Choice of two: Chicken Marsala sautéed chicken, forest mushrooms, marsala wine and linguini pasta Beef Pizzaiola* tender strips of beef simmered in rich tomato sauce Grilled Mediterranean Bass fresh tomato basil chutney, haricot vert and baby carrots Vegetarian Lasagna Rolls spinach, ricotta cheese, roasted seasonal vegetables and marinara sauce

Tiramisu, Ricotta Cannoli and Chocolate Panna Cotta

Add-ons: choice of mushroom risotto, fettuccine with basil pesto sauce or baked rigatoni 5./ea per person

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

9

Small GroupMenus for 30 or fewer

hors d’oeuvres cOld selectIONs $300 (per 100 pieces) Smoked North atlantic Salmon Pinwheels Curried Chicken Cups in hydro-Bibb lettuce – hawaiian pineapple Smoked turkey & Roma tomato on seven-grain croutons Salami Cornucopia – spicy soft cheddar assorted hummus Spoons – pita croutons and mint $350 (per 100 pieces) tortellini Caprese Skewers Spicy tuna Rolls* California Rolls Cucumber Rolls Crab-Stuffed Belgian Endive* Prosciutto Wrapped Seasonal Melon $450 (per 100 pieces) Jumbo Gulf Shrimp on Ice – cocktail sauce and lemon wedges* Rajun Cajun Shrimp – spicy creole mustard* Seared ahi tuna Spoons – pickled ginger and wasabi cream* Split King Crab legs on Ice – cocktail sauce and lemon wedges* lump Crab Spoon – fire oil* $525 (per 100 pieces) Medallions of lobster – cocktail sauce and tarragon aïoli* Crab Claws on Ice – cocktail sauce and lemon wedges* *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

10

Small GroupMenus for 30 or fewer

hOt selectIONs $300 (per 100 pieces) Buffalo Chicken Wings – bleu cheese dressing Seasonal Vegetable Phyllo Purses Fried Spring Rolls – plum sauce Fried Mozzarella – pomadoro sauce assorted Petite Quiche Jalapeño Poppers – sour cream assorted Gourmet Pizzas Quinoa potato cake – apple marmalade and sour cream Mini Beef Burritos* – roasted tomato salsa

$350 (per 100 pieces) thai Satay (chicken or beef) – peanut sauce toasted Coconut Chicken Skewers – orange-rum marmalade dip Chicken Fingers – ranch dressing taquitos (chicken or beef) – avocado dipping sauce Stuffed Mushrooms Pork Egg Rolls – plum sauce* Pan-fried Pork Pot Stickers – lime ponzu Stuffed Wild Skins – andouille sausage and pepper jack cheese

$450 (per 100 pieces) Fried Jumbo Shrimp* – housemade cocktail sauce Mini Prawn tostadas* – soft corn tortilla and mango jalapeño salsa Mini Crab Cakes* – citrus aïoli Jumbo lump Crab Stuffed Mushrooms* Sesame Crusted diver Scallops* – ginger soy sauce Rosemary Grilled New Zealand lamb Chops* *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

11

Small GroupMenus for 30 or fewer

receptions carvINg statIONs** Served with dinner rolls and traditional accompaniments tenderloin of Beef (serves 25-30)*

425.

New York Sirloin (serves 40-45)*

350.

Roasted turkey (serves 50-55)

275.

Smoked Beef Brisket (serves 50-55)*

250.

Glazed honey ham (serves 50-55)

275.

Peppered Pork loin (serves 40-45)*

225.

Steamship Round of Beef (serves 200-225)*

650.

Prime Rib of Beef (serves 25-30)*

400.

Whole top Round (serves 75-80)*

350.

sautÉ statION (priced per 50 pieces)** tenderloin Medallions with peppercorn sauce*

250.

Veal Scaloppini Marsala*

275.

Breast of Chicken

200.

Shrimp and Sea Scallop Scampi*

275.

Pacific Rim Salmon

225.

Minute Steaks with wild mushrooms*

225.

danish lobster Francaise*

350.

**ChEF REQUIREd – $150 PER attENdaNt, PER 75 GUEStS

StatIoN addItIoNS (per person)

12.

Choice of two: Seasonal Vegetables Yukon Gold Mashed Potatoes Seasonal Mushroom Medley Potato Gratin Sautéed French Green Beans Roasted Fingerling Potatoes *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

12

Small GroupMenus for 30 or fewer

Iced seaFOOd (priced per 50 pieces) Chilled Jumbo Gulf Shrimp*

225.

alaskan Snow Crab Claws*

275.

Medallions of lobster*

275.

Seasonal oysters on the half shell*

275.

littleneck Clams on the half shell*

275.

crudItÉs OF seasONal vegetables wIth assOrted dIps – raNch, spINach, creamy herb & garlIc small (serves 35-50)

150.

large (serves 75-100)

250.

seasONal aNd trOpIcal Fresh FruIt dIsplay small (serves 35-50)

300.

large (serves 75-100)

500.

dIsplay OF ImpOrted aNd dOmestIc cheeses accompanied by spiced lavosh and water crackers small (serves 45-50)

300.

large (serves 75-100)

500.

hummus & tapeNade wIth pIta chIps small (serves 35-50)

150.

large (serves 75-100)

250.

guacamOle & salsa wIth tOrtIlla chIps small (serves 35-50)

175.

large (serves 75-100)

300.

aNtIpastO dIsplay small (serves 35-50)

300.

large (serves 75-100)

500.

13

Small GroupMenus for 30 or fewer

plated dinner served with artisan bread, freshly brewed coffee, hot tea or iced tea

starter

(Choose one)

lImestONe lettuce salad Bibb lettuce, roasted sweet peppers, artichoke hearts, cucumber, toasted pine nuts and pear tomatoes tossed in a light balsamic dressing chIlled shrImp cOcktaIl* (add $5.00) fresh lemon and house-made cocktail sauce tradItIONal caesar hearts of romaine, shaved Reggiano Parmesan cheese, bagel croutons and classic Caesar dressing hydrO-bIbb salad Bibb lettuce, watercress, Mandarin orange segments and honey walnuts with orange vinaigrette steakhOuse salad wedge of iceberg lettuce, hothouse cucumber, Kalamata olives, marinated tomatoes, hearts of palm, brioche croutons and red onion rings with ranch dressing bleu cheese & apple chOpped salad romaine lettuce, napa cabbage, Granny Smith apple, bleu cheese crumbles, carrots, Roma tomato and toasted almonds with pink champagne vinaigrette *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

14

Small GroupMenus for 30 or fewer

eNtrÉe (Choose one) herb crusted prIme rIb* 50. garlic mashed potatoes, green beans, baby carrots, natural au jus and creamed horseradish sNake rIver Farms pOrk chOp* 50. natural grain pork marinated with fresh herbs, garlic, shoyu and olive oil, served with roasted fingerling potatoes and stir-fried vegetables New ZealaNd lamb chOps* 60. Israeli couscous, seasonal vegetables and minted natural jus dry-aged New yOrk sIrlOIN* 60. roasted potatoes, broccolini, carrots and red wine demi-glace calIFOrNIa chIckeN 42. stuffed with fresh spinach, roasted peppers, provolone cheese, artichoke hearts and wild mushrooms, with a cheddar potato cake and baby carrots pecaN crusted kINg salmON 45. red wine shallot marmalade, risotto cakes and broccoflower gratin chIleaN sea bass* 45. chimichurri, quinoa mashed potatoes and grilled seasonal vegetables applewOOd smOked OrgaNIc chIckeN 42. huckleberries, Yukon gold potatoes, grilled vegetable hash and natural jus ceNter cut FIlet mIgNON* 60. Barolo wine reduction, two-way potatoes, caramelized shallots and seasonal vegetables lObster surF & turF* 85. petite filet mignon paired with broiled lobster, served with au gratin potatoes and fresh asparagus JumbO shrImp surF & turF* 75. grilled jumbo shrimp and a petite filet mignon, served with au gratin potatoes and fresh asparagus *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

15

Small GroupMenus for 30 or fewer

dessert (Choose one) trIple chOcOlate mOusse tOwer rich white, milk and dark chocolate in a tower with fresh berries warm chOcOlate pecaN tart caramel-pecans and chunks of chocolate with vanilla and chocolate bourbon sauce bOurbON vaNIlla crÈme brÛlÉe rich creamy custard infused with bourbon and vanilla, served with raspberry compote and orange tuiles calIFOrNIa FruIt tart fresh fruit on a shortbread tart filled with vanilla custard and served on mango and raspberry sauces New yOrk apple tart cinnamon-dusted Granny Smith apples with an apple compote in a buttery pastry dough, served with ice cream and caramel sauce FrOZeN chOcOlate sOuFFle a rich dark chocolate combined with a light crème to form a parfait served with chocolate cake and fresh berries New yOrk sampler a trio of a rich chocolate flourless cake, tangy lemon gratin and a strawberry mousse parfait

16

Small GroupMenus for 30 or fewer

dinner buffets Bryant Park 55.

empire 55.

Sonoma Field Greens – balsamic vinaigrette and peppercorn ranch

Mesclun Field Greens

Grilled Marinated Vegetables – roasted garlic aïoli Grilled Salmon and Rock Shrimp* – chipotle oil Sliced New York Sirloin Steak* – red wine reduction Chicken & Portobello Mushroom – citrus buerre blanc Rice Pilaf Seasonal Vegetable Selection

Bowtie Pasta Salad – grilled vegetables and roasted peppers Organic Grilled Chicken Breast Beef Tenderloin Medallions* – mushroom ragôut and onion Sesame-Crusted Black Cod – pineapple salsa* Basmati Rice – wild mushrooms and broken vermicelli Pan-Seared Baby Vegetables Grand Marnier Cream Cheese Mousse Assorted French Pastries

Raspberry Cheesecake Chocolate Mousse Towers

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

17

Small GroupMenus for 30 or fewer

beverage service - hosted bar custom beverage packages, specialty drinks, wine list and special request brands available upon request

select premIum cOcktaIls Grey Goose Vodka Bombay Sapphire Gin Glenlivet Scotch Maker’s Mark Bourbon Crown Royal Whisky Chivas Regal Scotch Patron tequila Bacardi light Rum Captain Morgan Rum Malibu Caribbean Rum

additional options available upon request: Michelob Ultra light, Miller lite

ImpOrted beer 8. Corona heineken

premIum cOcktaIls

additional options available upon request: Samuel adams, Stella artois, Blue Moon

12.

cash bars

call braNd cOcktaIls Skyy Vodka Bombay Gin Johnnie Walker Red Scotch Jim Beam Bourbon Seagram’s 7 Whiskey Jose Cuervo Gold Bacardi light Rum Captain Morgan Rum Malibu Caribbean Rum

cOgNac/cOrdIals

dOmestIc beer 7. Budweiser Bud light Coors light

absolut Vodka tanqueray Gin Jack daniel’s Whiskey Canadian Club Whisky Sauza Silver tequila Bacardi light Rum Captain Morgan Rum Malibu Caribbean Rum

Cointreau Grand Marnier Kahlua amaretto disaronno Baileys Irish Cream Chambord Frangelico hennessy

14.

14.

9.

one bar per 100 guests. $150 fee per bartender based on a 4-hour maximum. Requires beverages minimum sales of $500. Client is responsible inclusive of tax & service charge for sales not meeting minimum. Cashier required at $125 per 100 guests for a 4-hour maximum. Soft drinks 5. Mineral Water, Sparkling or Still 5. Perrier, Evian 6. house Wine 11. Fruit Juices 5. domestic Beers 7. Imported Beers 8. Cocktail Call Brand 9. Cocktail Premium Brand 12. Cocktail Select Premium 14. drink tickets only available for Select Premium bars at $14 per ticket. Client must guarantee a minimum of 2 tickets per guest.

18

Small GroupMenus for 30 or fewer

banquet policies ARK Vegas Catering will customize any event to exceed expectations. We offer the finest and most comprehensive services and beautiful event spaces including the New York City inspired ballrooms at New York-New York hotel & Casino and all of our unique restaurant venues. We’re looking forward to working for you.

guaraNtee ARK Vegas Catering must be notified no later than 12:00 noon, ten (10) business days prior to the scheduled function, with the exact number of guests to attend all planned functions. In some instances, advance notice may be required due to menu complexity, holiday, delivery or other considerations. the number shall constitute a guarantee, not subject to reduction, and charges will be posted accordingly. Should client not notify aRK Vegas Catering of a guarantee number, ARK Vegas Catering shall utilize the expected number as the final guarantee.

servIce charges aNd sales tax a 20% service fee and Nevada sales tax will be applied to all applicable charges. Food, Beverage, Room Rental, Equipment Rental and audio-Visual Services are subject to these charges. labor and service charges are subject to the sales tax.

lINeN cOlOrs aRK Vegas Catering provides linen colors in white, ivory, black and chocolate. Special linen may be ordered through your catering manager with pricing based on color, style and the quantity of your request.

daNce FlOOrs, FlOwers, specIalty dÉcOr aNd eNtertaINmeNt Dance floor pricing varies according to group size and special requests. ARK can provide floral arrangements, specialty décor, photography and entertainment options for your event and our catering team will be happy to coordinate this for you.

audIO vIsual State-of-the-art audio/visual equipment and trained technicians are available through aRK Vegas and New York-New York hotel & Casino. all audio/visual requests will be directed to Presentation Service audio-Visual (PSaV). Sub-contracting or providing your own audio visual equipment and/or services is not permitted. a PSaV director will contact you and discuss your event and requirements. PSaV can be contacted directly at (702) 740-6289 or email at [email protected]. 19

Small GroupMenus for 30 or fewer

traNspOrtatION a list of transportation companies is available, please ask your catering sales manager.

bIllINg a non-refundable deposit in the amount of 25% of the anticipated event charge is required by credit card at the time the event is contracted. Forty-five (45) days prior to your event, an additional deposit of 25% is required by credit card or cashiers check, ten (10) business days prior to the date of your event, final payment is required by credit card or cashier’s check. ARK Vegas Catering requires a credit card on file for any additional charges incurred after your event and will be charged appropriately per the agreement.

labOr charges May apply depending on event. Chef fee - $150 per attendant, per 75 guests Bartender fee - $150 based on 4-hour maximum Cashier fee - $125 based on 4-hour maximum

FINalIZINg eveNts Your Catering Manager will contact you four to six weeks prior to your event for all of your requirements and details to ensure a successful experience for your guests.

creatIve meNus In addition to our printed menu selections, our team can create custom menus designed specifically for your event.

meal servIce Plated luncheon and dinner selections include tea, salad, entree, dessert, freshly baked breads and butter service while completing the meal with freshly brewed coffee and variety of hot teas. Sit down hot luncheons include three courses: salad, entrée and dessert. lunch menus are served between 10:30am – 3:00pm. Sit down dinners include three courses: salad, entrée and dessert. Children’s menus are available upon request. all food items must be supplied and prepared by aRK Vegas Catering department. No food or beverage of any kind will be permitted to be brought into the Event area unless approved by aRK Vegas Catering department in advance, and will be subject to Clark County heath department Regulations. all cocktails are calculated per one-ounce measure and are billed as such “per drink”. Guest agrees to comply with all alcoholic beverage statutes of the State of Nevada.

FOr bOOkINgs, call 702.740.6433 Or emaIl [email protected] 20