Catering Menu - Vision Expo West

C O N G R E S S
D I N I N G
Our award-winning team is ready to share
our award-winning cuisine with you.
THE VENETIAN®
T H E PA L A Z Z O ®
SANDS® EXPO
3355 Las Vegas Boulevard South Las Vegas, Nevada 89109
Catering 702.414.3999
WELCOME
Olivier Dubreuil
French Master Chef
The Venetian and The Palazzo
Chef Dubreuil was born in Rochefort, a coastal town
northwest of Bordeaux, France. His grandmother’s
garden was his market and creating family meals
from the quality and freshness found there became
his tradition.
After graduating with honors in 1985 from the
cooking school in Arcachon, France, he worked
every season in a different region of the country to
continue gaining invaluable training. Four short
years later, Olivier’s talents carried him across the
globe, where he continued expanding his culinary
expertise in Tunisia, Italy, French Polynesia,
Mexico, the Caribbean, Switzerland, Ireland and
the United States. In 2005, Chef Olivier was
handpicked to lead a new team for The Venetian
and The Palazzo.
Olivier’s distinctive management style has earned
him the reputation of being a compassionate,
focused and dedicated leader. The enthusiasm he
demonstrates for his profession is infectious, and
in March of 2009, he became a member of the
prestigious organization of Maîtres Cuisiniers
de France. As a French Master Chef, he has been
inducted into a society that promotes the French
traditions of cuisine and furthers the interests of
up-and-coming chefs worldwide.
In November of 2012 Chef Dubreuil was
named Culinarian of the Year by the Nevada
Restaurant Association.
WELCOME
Stefan Peroutka
Executive Banquet Chef
The Venetian and The Palazzo
Classically trained in his native Austria, Chef Peroutka’s
inspiration and passion for cooking began at an early age.
Cooking alongside his mother, he was exposed to the value
of using only the freshest local ingredients and began
developing the skills and palate to embrace a career
in the culinary world.
As a teenager, Stefan spent summers working in
fine dining restaurants, which led to a three-year
apprenticeship and culinary school program in a five-star
hotel. Upon completing his studies and traveling to the
U.S., he was hired at the prestigious Erna’s Elderberry
House, a Five-Star Chateau Relais restaurant located in
Yosemite National Park. Stefan spent the next several years
enjoying opportunities presented to him both in America
and Europe, including Munich’s renowned Michelin One
Star Italian restaurant, Acquerello. His years of experience
ultimately brought him to Las Vegas, as Sous Chef
at the Top of the World, the Stratosphere’s fine dining
establishment. Peroutka’s next stop was as Executive
Sous Chef at Aureole Las Vegas, the critically acclaimed
restaurant owned by celebrity chef Charlie Palmer.
Peroutka’s current position as Executive Banquet Chef
inside The Venetian and The Palazzo showcases his
15 years of fine dining experience in multicultural cuisines,
along with his invaluable dedication and passion for the
culinary world.
Thank you for choosing The Venetian, The Palazzo and Sands Expo to set your table.
Our professional team of caterers and chefs is at your service
to create and execute a memorable affair for you and your guests.
WINNER
WINNER
“Meetings & Conventions”
Magazine’s Gold Platter Elite Award
in 2002, 2003, 2005, 2007, 2008,
2009, 2010, 2011, 2012, 2013 and
2015 as a “Best of the Best”
catering department for excellence in
creativity and culinary experience.
“Meetings & Conventions”
Magazine’s Gold Key Elite
Award in 2004, 2005, 2007,
2008, 2009, 2010, 2011, 2012,
2013 and 2014 as a “Best of
the Best” meeting property
for excellence in creativity,
culinary experience, quality
and professionalism.
WINNER
WINNER
“Meetings & Conventions”
Magazine’s Gold Platter Award
in 2002 - 2015 as a “Best of
the Best” meeting property
for excellence in creativity,
culinary experience, quality
and professionalism.
“Meetings & Conventions”
Magazine’s Gold Key Award
in 2000 - 2015 for professionalism
and quality.
FIVE-TIME WINNER
AND 19-TIME NOMINEE
“Special Events Magazine”
Gala Award
The following menus have been honed and tested to ensure your success.
Should your event require custom menus,
our team of catering professionals is ready to assist you.
Breakfast
Break
Lunch
Reception
Dinner
Beverages
Banquet Policies
pg. 6
pg. 16
pg. 25
pg. 40
pg. 59
pg. 68
pg. 80
GOOD MORNING
B R E A K FA S T
CONTINENTAL BREAKFAST
VENETIAN CONTINENTAL
$34 per person
~C
hilled Juice Selection: Orange, Grapefruit and Cranberry
~O
ur Selection of Daily Fresh Baked Artisanal French
Breakfast Pastries and Danish including Fruit Lattices,
Croissants and Muffins Served with Whipped Butter and
Harvest Song Preserves
~A
Selection of Seasonal Fresh Sliced Fruit and Berries
~A
ssorted Individual Boxed Cereal with
Whole, 2% and Skim Milk
~S
election of Individual Yogurts
~V
enetian Blends of Coffee and Tea
PALAZZO CONTINENTAL
$35 per person
~C
hilled Juice Selection: Orange, Grapefruit, Cranberry
~ Housemade Aqua Fresca: Mango Peach Water with
Fresh Orange and Apple Black Currant Water
~O
ur Selection of Daily Fresh Baked Artisanal French
Breakfast Pastries and Danishes including Fruit Lattices,
Croissants and Muffins served with Whipped Butter and
Harvest Song Preserves
~ Fresh Sliced Tree Ripened Fruit
~M
ixed Berry Protein Smoothie with Blueberries
and Strawberries
~H
oney Scented Greek Yogurt with
Fresh Berries
~ Venetian Blends of Coffee and Tea
Each menu requires a minimum guarantee of 10 persons, unless otherwise specified. Continental Breakfasts are designed for a maximum of one hour of
service. A surcharge will apply for extended service. Pastries, fruit, etc., are not transferable to refreshment breaks. A $50 labor and preparation charge will
be applied to all Continental Breakfasts under 20 people. Continental does not include table service or seating for the entire group.
— page 7 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
— page 8 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
CONTINENTAL BREAKFAST
GRAB AND GO CONTINENTAL
$36 per person
~ I ndividual Chilled Bottled Juice Selection:
Orange, Grapefruit, Cranberry
~ Mixed Berry Protein Smoothie with
Blueberries and Strawberries
~C
hoice of Pre-Made Yogurt Parfait:
Roasted Peach and Basil with Greek Yogurt
or
Mixed Berry with Vanilla Yogurt
~ I ndividual Seasonal Fruit Spears in a
Grab & Go Cup
~S
weet Pastry Box: Croissant and Danish
with Strawberry Jam and Butter
~O
n The Go Bagel Box with Choice of:
Poppy Seed Bagel with Smoked Salmon
Cream Cheese
or
Plain Bagel with Cinnamon Raisin
Cream Cheese
~V
enetian Blends of Coffee and Tea
Each menu requires a minimum guarantee of 10 persons, unless otherwise specified. Continental Breakfasts are designed for a maximum of one hour of
service. A surcharge will apply for extended service. Pastries, fruit, etc., are not transferable to refreshment breaks. A $50 labor and preparation charge will
be applied to all Continental Breakfasts under 20 people. Continental does not include table service or seating for the entire group.
— page 9 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAKFAST enhancements
THE BAGEL SHOP
$23 per person
ASSORTED
BREAKFAST CEREALS
ASSORTMENT OF BAGELS
$7.50 per person
~ Plain
Rice Krispies, Raisin Bran, Frosted Flakes,
Cheerios, All Bran and Corn Flakes
~ Sesame Seed
OATMEAL ON THE GO
~ Poppy Seed
$7.50 per person
~ Whole Wheat
~ Cold Smoked Atlantic Salmon
Assorted Flavors of Oatmeal Cups
Add Hot Water, Stir and Away You Go
(Select 3 Flavors)
~ Sliced Smoked Turkey
~ Five Berry
~ Sliced Honey Cured Ham
~ Apple Walnut
THE SCHMEAR
~ Mango Blackberry
~ Edamame Hummus
~ Goji Berry
~ Plain Cream Cheese
~ Plain
THE MEAT
~ Cinnamon Raisin Cream Cheese
~ Roasted Tomato and Basil Cream Cheese
THE TOPPINGS
~ Sliced Roma Tomato
~ Capers
~ Pickle Chips
~ Peanut Butter, Jam and Honey
~ Red Onion Jam
~ Sliced Cucumber
Each menu requires a minimum guarantee of 10 persons, unless otherwise specified. A $50 labor and preparation charge will be applied to all
Continental Breakfasts under 20 people.
— page 10 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAKFAST enhancements
SCANDINAVIAN FISH DISPLAY
$25 per person
~S
moked Atlantic Salmon, White Fish Salad, Rollmops,
Red Beet and Herring Salad
~R
ed Onion Jam, Sliced Roma Tomatoes, Cucumbers,
Capers, Bibb Lettuce, Lemon Wedge
~ Rye Bread, Bagel Chip, Sourdough Roll
MORNING MEAT AND CHEESE BOARD
$27 per person
~A
Selection of Artisanal Cheeses and Meats to Include:
Swiss, Cheddar, Havarti, Brie and Boursin Cheese,
Rosemary Ham, Italian Salami, Smoked Turkey, Italian Speck
~S
erved with Dijon Mustard, Cornichons,
Red Onion Compote, Fig Chutney
~S
ourdough Rolls, Mini Baguettes, Soft Pretzel Sticks,
Whole Wheat Rolls
INDIVIDUAL FRITTATA SELECTION
$14 per person
~O
rganic Egg White Frittata with Wilted Super Greens,
Roasted Tomatoes and Goat Cheese
Or
~ Ham, Potato, Boursin and Aged Cheddar and Fine Herbs
HOT QUINOA “OATMEAL”
BREAKFAST SUPER GRAIN SALAD
$10 per person
$9 each
~B
lueberry Apple Compote, Brown Sugar or Coconut
~H
azelnut, Blueberries and Lemon
Each menu requires a minimum guarantee of 10 persons, unless otherwise specified. A $50 labor and preparation charge will be applied to all
Continental Breakfasts under 20 people.
— page 11 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAKFAST enhancements
PROTEIN BOX
$14 each (minimum of 10 each)
~H
ardboiled Egg, Tillamook Cheddar,
Sliced Turkey, Crackers, Peanut Butter,
Red Grapes
~ Hardboiled Egg, Cottage Cheese,
Milano Salami, Crackers,
Peanut Butter, Dried Pineapple
~H
ardboiled Egg, Monterrey Jack
Cheese, Sliced Ham Crackers,
Peanut Butter, Clementine
BAKED BREAKFAST
STRATA SELECTION
$12 per person
~ Oven Baked Southwest Strata
Scrambled Egg, Sautéed
Vegetables and Chorizo Wrapped
in a Flaky Puff Pastry
~ Oven Baked Classic Breakfast Strata
Scrambled Egg, Ham, Spinach and
Grated Cheddar Cheese Wrapped
in a Flaky Puff Pastry
~H
ardboiled Egg, Swiss Cheese,
Sliced Capicola, Crackers, Peanut
Butter, Baby Lady Gala Apple
SANDWICH SELECTIONS
$118 per dozen
~ English Muffin, Scrambled Egg Patty,
House Cured and Smoked Pork Loin,
Provolone, Tomato Jam
~E
gg White Whole Wheat English
Muffin, Pepper Jack, Wilted Super
Greens and Tomato Jam
~ English Muffin, Chicken Sausage
Patty, Apple Sage Compote, Provolone,
Scrambled Egg Patty
~B
reakfast Croissant, Scrambled Egg
Patty, French Ham and Brie
~B
reakfast Burrito, Green Chili Braised
Pork, Roasted Potato, Scrambled Egg
and Salsa Verde
~ Vegetarian Breakfast Burrito,
Edamame Bean Spread, Scrambled
Tofu, Chipotle Tomato Jam and
Wilted Super Greens
Each menu requires a minimum guarantee of 10 persons, unless otherwise specified. A $50 labor and
preparation charge will be applied to all Continental Breakfasts under 20 people.
— page 12 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAKFAST enhancements
CARVING ITEMS
BREAKFAST ACTION STATION
~H
omemade Breakfast Bacon –
BBQ Roasted Breakfast Bacon served with Creamy
Low Country Grits
$12 per person
$360 serves 25 guests
~B
reakfast Sausage Rope
Housemade Chicken and Apple Sausage Rope
served with Celery Root, Chestnut and Potato Hash
with Arugula and Walnut Pesto
Scrumptious “Stuffed” Croissant with your
Choice of Filling and Choice of Topping
~F
illings: Nutella , Cherry Marmalade and
Vanilla Pastry Cream
~T
oppings: Streusel, Graham Cracker Crumbs and Granola
$325 serves 25 guests
Each menu requires a minimum guarantee of 10 persons, unless otherwise specified. A $50 labor and preparation charge will be applied to all
Continental Breakfasts under 20 people.
— page 13 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
— page 14 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAKFAST buffet
BREAKFAST BUFFET
$54 per person
STARTERS
THE MEATS (SELECT TWO)
~O
range, Grapefruit and Cranberry
~P
eppered Bacon
~ Our Selection of Daily Baked Bread, Artisanal French
Breakfast Pastries and Danishes including Fruit Lattices,
Croissant and Muffins served with Whipped Butter
and Harvest Song Preserves
~H
oney Ham
~A
Selection of Seasonal Fresh Sliced Fruit and Berries
~ Assorted Individual Boxes Cereals
~C
lassic Canadian Bacon
~ Housemade Pork Sausage Patty
~S
outhwest Turkey Sausage
~ Housemade Chorizo Breakfast Sausage Patty
~ Selection of Individual Yogurts
THE STARCH (SELECT ONE)
~ Whole, 2% and Soy Milk
~R
oasted Red Skin Potatoes – with Fresh Herbs
~V
enetian Blends of Coffee and Tea
~H
earty Breakfast Potato Hash with Corned Beef,
Bacon, Sautéed Onion and Garlic
THE EGGS (SELECT ONE)
~ Crispy Breakfast Potatoes – Caramelized Onions,
Roasted Peppers and Tomato Jam
~S
crambled Eggs – Light and Fluffy
~ Baked Farmhouse Eggs – Boursin Cheese,
Smoked Charcuterie and Fine Herbs
~ Scrambled Egg “Rancheros” Crispy Corn Tostada,
Refried Beans, Ranchero Sauce and Queso
~B
aked Egg White and Power Grain Frittata with
Swiss Chard, Onion, Tomatoes, Feta Cheese,
Quinoa and Buckwheat
~C
onfit Pee Wee Potatoes – Tossed with Parmesan
and Fresh Herbs
~B
reakfast Hash-Brown Cakes with Chipotle Ketchup
and Salsa Verde Crèma
Each menu requires a minimum guarantee of 10 persons, unless otherwise specified. Breakfast Buffets are designed for a maximum of one and one half
hour of service. A surcharge will apply for extended service. Pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all Breakfast Buffets under 20 people.
— page 15 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
POWER
BREAK
BREAK packages
Themed Breaks
All Breaks include Venetian Blends
of Coffee and Tea, Assorted Soft Drinks,
and Bottled Waters.
Bavarian Fest
Au Chocolat
Gluten-Free Treats
$24 per person
$24 per person
$22 per person
~F
rench Caribe Chocolate Ganache Tart
~F
ruit and Vegetable Spear Cups with
Fresh Lime and Chili Powder
~W
arm Traditional Soft Bavarian
Pretzel, Spicy Yellow Mustard
~ German Brat in a Bun served
in a Foil Sleeve
~R
oast Turkey and Swiss on a Pretzel
Roll with Horseradish Mustard
~H
ousemade Chocolate and Espresso Biscotti
~R
ich Chocolate Fudge Brownie
~M
ilk and White Chocolate Dipped
Oreo Cookie
~B
lack Forest Cake Pop
~H
imalayan Sea Salt and Chocolate
Caramels
Light and Fresh
Pub Crawl
$22 per person
$26 per person
~ Individual Crudité Salad Cups with
Lemon Scented Quinoa and Bulgur
~C
hicken Wings Tossed in a Texas
BBQ Sauce
~W
hole Fresh Fruit
~M
ini Meatballs in a Spicy Teriyaki
Sauce, Cabbage Slaw served in an
Individual To-Go box
~ I ndividual House Blend Trail Mix
~A
ssorted Granola Bars
~E
lderberry Flower and Mint
Aqua Fresca
~ Cold “Reuben Style” Mini Sandwich
with Sliced Pastrami, Sauerkraut and
Russian Dressing
~ Individual Vegetable Crudité with
Chipotle Ranch
~ I ndividual House Blend Trail Mix
~C
lassic Lay’s Potato Chips with Fresh
Sour Cream Dip
~H
ershey’s Milk Chocolate Bar and
Milk Chocolate Almond Bar
Locally Popped
Gourmet Popcorn
$18 per person (SELECT THREE)
~S
alt and Vinegar
~L
a Famiglia - 100% Natural Parmesan
Cheese, Garlic and Onion
~B
uttered
~B
ling Bling Cookies and Cream
~S
’mores
~C
hocolate Tide – Caramel Drizzled
with Dark Chocolate and Sea Salt
All Theme Breaks are designed for 30 minutes. For extended service beyond 30 minutes, all subsequent beverages and packaged items are charged
on a consumption basis. Each break requires a minimum guarantee of 10 persons and must be order for the full group, guarantee. A $50 labor and
preparation charge will be applied to all breaks under 20 people.
— page 17 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAK packages
THE MINI SANDWICH BOARD
$22 per person (SELECT THREE)
~S
mashed Chickpea and Avocado Salad with Arugula,
Dried Cranberries and Whole Grain Roll
~S
eared Petite Beef Tenderloin and Red Onion Marmalade
with Arugula and Goat Cheese Aioli on Ciabatta Roll
~O
ven Roasted Turkey with Provolone and Bacon Aioli
on a Butter Croissant
~R
euben Sandwich with Sliced Pastrami, Swiss Cheese,
Sauerkraut and Russian Dressing on a Pretzel Roll
~M
editerranean Chicken Salad with Marinated Artichoke,
Feta Cheese and Dried Currant on Olive Bread
Themed Breaks (continued)
~T
uscan Rosemary Ham and “Bravo Farms White Cheddar,”
Stone Fruit Mustard and Bibb Lettuce on Artisan Bacon Loaf
The Ice Cream Cart
~C
lassic Mortadella with French Brie, Arugula and
Black Truffle Aioli on a Ciabatta Roll
$22 per person
~A
Selection of Small Batch Gelato and Sorbet Assorted
Flavors to Include Vanilla, Salted Caramel, Dark Chocolate,
Mango Sorbet, Red Raspberry Sorbet and Ice Cream Bars
~S
moked Salmon Salad, Lemon Cream Cheese,
Bibb Lettuce on a Mini Baguette
~S
eared Line Caught Hawaiian Tuna Steak with Watermelon
Radish Slaw and Pickled Ginger Aioli on Artisan Baguette
Cookies and Milk
$19 per person
~A
ssortment of Fresh Baked Cookies to include:
Chocolate Chip, Peanut Butter, Oatmeal Raisin
~S
erved with Carafes of Whole Milk, Chocolate Milk
and Almond Milk
CLASSIC TEA TIME BREAK
$24 per person
~C
lassic Cucumber Finger Sandwiches
~H
am and Cheese Finger Sandwiches
~F
resh Baked Buttermilk Scones
~W
hipped Butter, Orange Marmalade, Strawberry Jam
— page 18 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAK packages
All Day Beverage Package
$58 per person (Maximum of 8 Hr. Service)
~A
ssorted Soft Drinks
~B
ottled Waters
~V
enetian Coffee and Tea Service
Venetian All Day Break Package
$78 per person (Maximum of 8 Hr. Service)
PRE-MEETING BREAK (1 Hr. Service)
~C
hilled Orange Juice and Apple Juice
~F
resh Baked Croissants and Viennoiserie
~W
hipped Butter, Assorted Jam and Marmalade
~A
ssorted Soft Drinks and Bottled Water
~V
enetian Coffee and Tea Service
MORNING BREAK (30 Min. Service)
~S
election of Granola and Protein Bars
~ I ndividual House Blended Trail Mix
~W
hole Fresh Fruit
~A
ssorted Soft Drinks and Bottled Water
~V
enetian Coffee and Tea Service
AFTERNOON BREAK (30 Min. Service)
~S
election of Fresh Baked Cookies
~M
elon and Pineapple Skewers
~A
ssorted Bags of Chips, Pretzels and Savory Snacks
~A
ssorted Soft Drinks and Bottled Water
~V
enetian Coffee and Tea Service
— page 19 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAK packages
Palazzo All Day Break Package
$88 per person (Maximum of 8 Hr. Service)
PRE-MEETING BREAK (1 Hr. Service)
AFTERNOON BREAK (30 Min. Service)
~S
election of Chilled Juices: Orange, Grapefruit and Cranberry
~F
rench Caribe Chocolate Ganache Tart
~H
ousemade Aqua Fresca: Mango Peach Water with
Fresh Orange and Apple Black Currant Water
~H
ousemade Chocolate and Espresso Biscotti
~F
resh Baked Croissants and Viennoiserie
~F
ruit and Vegetable Spear Cups with Fresh Lime
and Chili Powder
~W
hipped Butter, Assorted Jam and Marmalade
~
~A
ssortment of Open Faced Smoked Salmon and
Turkey Sandwiches with Cream Cheese Spread on Mini Rye
~F
resh Sliced Tree Ripened Fruit
~H
oney Scented Greek Yogurt with Fresh Berries
~A
ssortment of Boxed Cereal with Milk and Soy Milk
~A
ssorted Soft Drinks and Bottled Water
~A
ssorted Bags of Chips, Pretzels and Savory Snacks
~ Assorted Soft Drinks and Bottled Water
~ Venetian Coffee and Tea Service
~V
enetian Coffee and Tea Service
MORNING BREAK (30 Min. Service)
~S
election of Granola and Protein Bars
~ I ndividual House Blended Trail Mix
~C
innamon Sugar Bread and Malted Peach Bread
with Whipped Butter and Jam
~W
hole Fresh Fruit
~A
ssorted Soft Drinks and Bottled Water
~V
enetian Coffee and Tea Service
— page 20 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
— page 21 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAK items
À La Carte Break Items
The following items are
charged on consumption
BEVERAGES
~ Fiji Water
~ Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea
$7.00 each
$98 gallon
~ Bottled Water
~B
ottled Smoothies–Assorted Flavors
$5.50 each
$7.50 each
~A
ssorted Vitamin Waters
~ Individual Cartons of Whole, Low-Fat and Skim Milk
$6.50 each
$4.25 each
~E
nergy Drink (Red Bull)
~ I ced Tea
$7.50 each
$94 gallon
~A
ssorted Gold Peak Teas
~ 1 00% Pomegranate Juice
$6.50 each
$7.50 each
~ I ndividual Bottled Fruit Juices: Orange, Apple,
Cranberry and Grapefruit
AQUA FRESCA MENU
$70 Per Gallon
(Minimum of 2 Gallons Each)
$7.00 each
~ Assorted Soft Drinks Featuring Coke Products
$5.50 each
~M
ango Peach with Fresh Orange Infused Water
~ Granny Smith Apple and Fennel Infused Water
~ Cucumber Lemon with Tarragon Infused Water
~ Strawberry and Lavender Water Infused Water
~ Elderberry Flower and Fresh Mint Infused Water
— page 22 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAK items
Good Morning Items
~A
ssorted Glazed Doughnuts
$69 per dozen
~F
resh Baked Chocolate-Filled and Plain Croissants
~F
resh Fruit Salad
$69 per dozen
$12 per person
~A
ssorted Mini Strudels
~A
ssorted Individual Fruit Yogurts
$69 per dozen
$6.50 each
~S
liced European Coffee Cake and Fruit Bread
~A
ssorted Greek-Style Yogurt
$69 per dozen
$7.50 each
~C
ronuts: Powdered Sugar, Raspberry and Chocolate-Walnut
~W
hole Fresh Fruit
$80 per dozen
$68 per dozen
À La Carte Break Items
~A
ssorted Giant Cookies: Chocolate Chip,
Oatmeal Raisin, Peanut Butter, White Chocolate Chip,
Sugar and Chocolate Cookies
~ I ndividual House Blended Spicy Snack Mix
$69 per dozen
~ Individual House Blended Mixed Nuts
~R
ich Chocolate Fudge Brownies and Luscious Blondies
$5.25 each
$5.25 each
~F
iesta Bar: Tortilla Chips, Salsa Rojas, Salsa Verde,
Guacamole and Sour Cream
$69 per dozen
~C
hocolate-Dipped Rice Crispy Treats
$7.25 per person (minimum of 10 people)
$66 per dozen
~A
ssortment of Individual Granola and Protein Bars
$6.25 each
~A
ssorted Ice Creams and Gelato
$7.75 each (minimum order 1 dozen)
~L
ocally Popped Gourmet Popcorn
~A
ssortment of Individual Candy Bars
$89 per dozen (assorted flavors)
$5.25 each
~A
ssorted Bags of Chips, Pretzels and Savory Snacks
~W
arm Hot Dog Wrapped in a Soft Brioche Bun
with Mustard and Ketchup
$5.25 each
$95 per dozen
~ I ndividual House Blended Trail Mix
~H
elados Mexico Real Fruit Ice Cream Bars:
Strawberries and Cream, Coconut Bar,
Mango Ice Cream and Guava Juice Bar
$5.25 each
$45 per dozen (minimum order of 1 dozen)
— page 23 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BREAK items
Bulk Snacks
Select a Minimum of Three
(All bulk items to be purchased by the pound
and are displayed in glass candy jars).
STANDARD SELECTION
$35 per pound
~M
ini Pretzel Twists
~S
picy Asian Rice Snacks
~R
oasted Salted Peanuts
~W
asabi Peas
~P
lain M&M’s
~H
ot Tamales
~S
wedish Fish
~S
alt Water Taffy
~B
anana Chips
~G
olden Brown Raisin Mix
PREMIUM SELECTION
SELECT PREMIUM
$42 per pound
$49 per pound
~M
ixed Premium Nuts
~P
eanut Butter Pretzel Bites
~G
ourmet Snack Mix
~H
ouse Blended Trail Mix
~P
eanut M&M’s
~O
vation Chocolate Mints
~T
ootsie Pops
~D
ried Sour Cherries
~R
ed and Black Licorice
~Y
ogurt Covered Cranberries
~C
hocolate Covered Raisins
~D
ark Chocolate Chips
~D
ried Cranberries
~D
ried Blueberries
— page 24 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
TAKE TIME OUT FOR
LUNCH
LUNCH plated
All Plated Lunches include Venetian Blends of Coffee,
Decaffeinated Coffee, Iced Tea and Rolls with Butter
SALAD CHOICES (SELECT ONE)
~W
atermelon and Heirloom Tomato Salad – Kalamata
Olives, Shaved Red Onion, Goat Cheese Crumble with
Fresh Mint Vinaigrette
~ Caesar Salad – Speck Wrapped Romaine Hearts, Parmesan,
Focaccia Crouton, Mama Lil’s Pickled Peppers with Classic
Caesar Dressing
~B
lue Lake Green Beans – Pee Wee Potato, Olive Tapenade,
Toasted Hazelnuts and Fresh Basil with Red Wine Dressing
~ Farm Stand Greens – Shaved Radishes, Fennel, Dried
Cranberries, Hemp Seed with Pink Peppercorn Vinaigrette
~B
oston Bibb Lettuce and Endive Salad – Red and Yellow
Endive, Shaved Spring Mt. Cheddar, Spiced Pecans with
Champagne Vinaigrette
~ Arugula and Frisée – Roasted Peach Coulis, Spiced Roasted
Pepitas, Balsamic Glazed Onions, and Buttermilk Blue Cheese
with White Balsamic Vinaigrette
Menu requires a minimum guarantee of 20 persons, unless otherwise specified. Plated Lunches are designed for a maximum two hours service. A
Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation charge will
be applied to all plated or buffet lunch functions for events under 20 people.
— page 26 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH plated
ENTRÉE CHOICES (SELECT ONE)
~S
eared Salmon – Orange Braised Fennel, Poached Russet
Potato, Creamy Horseradish Sauce
$55 per person
~R
oasted Fillet of Branzino – Smashed Fingerling Potatoes,
Tomato Confit, Green Asparagus, Lemon Olive Oil Emulsion
$58 per person
~S
eared California Sea Bass – Quinoa and Sunflower Seed
Cake, Sugar Snap, Fava Bean, Haricot Vert, Sweet Pea Nage
$55 per person
~S
eared Free Range Chicken Breast – Eggplant Caviar,
Grilled Summer Squash, Roasted Tomato, Roasted
Yellow Beet, Sauce Diable
$55 per person
~ Roasted Chicken Breast – Au Gratin Potato, Sautéed
Spinach, Rosemary Roasted Pepper, Tomato Coulis,
Tarragon Chicken Jus
$56 per person
~ Grilled Beef Tenderloin – Crispy Garlic Rosemary
Fingerling Potatoes, Roasted Brussels Sprouts,
Apple Cider and Herb Sauce
$54 per person
~ Braised “Bistro Style” Short Rib – Celery Root Purée,
Confit Garden Celery, Vegetable Brunoise, Red Wine
Demi Glaze
$58 per person
~ Seared Quinoa and Sundried Tomato Cake –
Butternut Squash Coulis, Shaved Garden Vegetables
$55 per person
~ Roasted Japanese Eggplant – Spicy Baba Ganoush,
Roasted Baby Vegetables, Crispy Garbanzo Beans,
$55 per person
Menu requires a minimum guarantee of 20 persons, unless otherwise specified. Plated Lunches are designed for a maximum two hours service. A
Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation charge will
be applied to all plated or buffet lunch functions for events under 20 people.
— page 27 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH plated
DESSERT CHOICES (SELECT ONE)
~L
ime Zest and Coconut Cream Tart with Rum Anglaise
~E
spresso Crème Brûlée with Double Chocolate
Macadamia Nut Biscotti
~H
awaiian Pineapple Mochi Cake, Fresh Lychee Sauce
~R
hubarb Trifle, Star Anise Poached Rhubarb,
Homemade Vanilla Custard
Menu requires a minimum guarantee of 20 persons, unless otherwise specified. Plated Lunches are designed for a maximum two hours service. A
Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation charge will
be applied to all plated or buffet lunch functions for events under 20 people.
— page 28 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH buffet
All Buffet Lunches include Venetian Blends of Coffee, Decaffeinated Coffee,
Iced Tea and Rolls with Butter.
BUFFET #1
$66 per person
SOUP AND SALADS
~S
ummer Corn Soup – Fresh Tomatoes, Green Peppers,
Sautéed Onion, Fresh Cilantro
~F
armers Market Greens – Shaved Carrots, Fennel,
Dried Mango and Papaya with a Citrus Thai Chili
Cilantro Vinaigrette
~M
arbled Peewee Potato Salad – Pepper Bacon, Fresh Chives,
Acacia Honey in a Lemon Dressing
ENTRÉES AND SIDES
~B
raised Short Rib – Slow Cooked Beef Short Rib
in a Raisin, and Red Wine Vinegar Demi Glaze,
Egg Noodles Tossed with Chives
~S
eared Mediterranean Sea Bass – Fregola with Roasted
Cherry Tomatoes and Pearl Onion, with Citrus Vinaigrette
~T
wo Potato Vindaloo with Red Peppers, Fenugreek Seed,
Fresh Tomato, Cilantro
~S
affron Roasted Cauliflower with Red Onion
and Manzanilla Olives
DESSERTS
~A
sian Guava Roulade
~ Chocolate Flourless Caramel Cremeux
~M
ascarpone Mousse with Strawberry Basil Compote
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. Lunch Buffets are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated or buffet lunch functions for events under 20 people.
— page 30 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH buffet
BUFFET #2
$66 per person
SOUP AND SALADS
~R
oasted Tomato Bisque – Slow Cooked Tomatoes in a
Basil Scented Light Broth
~G
arden Herb and Romaine – Black Berries, Garbanzo Beans,
Roasted Corn, Tear Drop Tomatoes, Toasted Pumpkin Seeds
with an Agave Lime Vinaigrette
~F
resh Summer Corn and Fava Bean Salad, French Breakfast
Radish with a Mint and Apple Cider Vinegar
ENTRÉES AND SIDES
~G
rilled NY Steak – with Roasted Shallot, Broccolini,
Whipped Potatoes with Chive and Crème Fraîche
~R
ed Wine Stewed Chicken – with Fresh Garden Vegetables,
Mushrooms and Thyme
~M
editerranean Bulgur with Fennel, Tomato,
Red Pepper, Raisins and Fresh Herbs
~R
oasted Seasonal Squash – Blended with a
Tomato Compote, Capers and Parsley
DESSERTS
~K
ahlua Cream Puff
~S
’more Bacon Tarts
~H
omemade Whoopie Pies (3 flavors)
Coconut, Lychee and Green Tea
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. Lunch Buffets are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated or buffet lunch functions for events under 20 people.
— page 31 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH buffet
BUFFET #3
$66 per person
SOUP AND SALADS
ENTRÉES AND SIDES
DESSERTS
~C
lassic Farmhouse Potato
and Leek Soup – Crispy Pancetta,
Pumpkin Seeds and Chives
~R
oasted Chicken Breast- Sautéed Fennel
and Citrus with a Sauce Diable
~C
oconut Mousse with Caramelized
Mango, Exotic Cremeux and
Coconut Nougatine
~B
utter Lettuce and Arugula –
Marinated Roasted Peaches,
Candied Walnuts, Goat Cheese,
with a Champagne Vinaigrette
~P
urple Kale and Toasted Pearl Barley
Salad – Feta Cheese, Dried Apricots,
Pine Nuts in a Meyer Lemon Vinaigrette
~S
eared Mahi-Mahi – Thai Coconut
Curry, Oven Roasted Spiced
Pineapple, Scallions
~B
asmati and Wild Rice with Chickpeas,
Currants, Parsley and Cumin
~C
hocolate Brownie Bread Pudding
~L
imoncello Gelee,
Pomegranate Custard Verrine
~R
oasted Brussels Sprouts with Shaved
Celery and Brown Butter
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. Lunch Buffets are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated or buffet lunch functions for events under 20 people.
— page 32 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH buffet
BUFFET #4
$66 per person
SOUP AND SALADS
~ J amaican Spinach Soup- Vegetable Based Broth with
Fresh Vegetables, Spinach and Jamaican Spice
~B
aby Spinach and Frisée – Blue Cheese, Pickled
Red Onion, Tear Drop Tomatoes, Toasted Pine Nuts,
Crisp Pancetta with a Roasted Shallot Vinaigrette
~R
iced Cauliflower Salad- Roasted Tomato,
Greek Feta Cheese and Chives with
White Balsamic Vinaigrette
ENTRÉES AND SIDES
~S
eared Beef Tenderloin – Roasted Artichoke,
Fava Beans, Lemon and Fresh Herb Glaze
~S
eared Branzino – Golden Beet and Orange Salsa,
Fennel Pollen, Extra Virgin Olive Oil
~R
oasted Jewel Potatoes with Heirloom Tomato
and Pearl Onions
~R
oasted Carrots – Honey Glazed with Cumin,
Orange and Fresh Tarragon
DESSERTS
~M
int Opera Cake
~A
pple and Jivara Milk Chocolate Cake
~C
oconut Flan Pâtissier
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. Lunch Buffets are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated or buffet lunch functions for events under 20 people.
— page 33 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH buffet
BUFFET #5
$66 per person
SOUP AND SALADS
~T
hai Hot and Sour Soup – Fragrant Soup with Vegetables,
Thai Chili and Chicken
~S
haved Vegetable and Soba Noodle Salad with
Ginger Lime Dressing and Toasted Sesame
~S
haved Vegetable Slaw with Fresh Mango,
Rice Wine Vinegar and Cilantro
ENTRÉES AND SIDES
~C
ilantro and Lime Chicken with Thai Green Chili
~R
ed Hot Beef with Cashews and Sesame Ginger Sauce,
Sautéed Bok Choy
~C
oconut Steamed Basmati Rice with Scallions
~M
ixed Market Vegetables with Peanut Sauce and Garlic
DESSERTS
~C
hocolate Dulce de Leche Tart
~C
lassic Klimt Apricot Cake
~C
herry Clafouti
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. Lunch Buffets are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated or buffet lunch functions for events under 20 people.
— page 34 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH buffet
ITALIAN BUFFET
DESSERTS
$67 per person
~S
trawberry Tiramisu Verrine
~D
ulcey Panacotta with Chocolate and Strawberry Compote
SOUP AND SALADS
~G
rapefruit Pound Cake with Fresh Sliced Orange
~T
uscan Kale Soup – Italian White Beans, Baby Kale
and Parmesan in a Light Tomato Broth
~C
lassic Caprese Salad – Vine Ripened Tomatoes
with Fresh Mozzarella, Basil and a Balsamic Reduction
~V
enezia Chop Salad – Baby Kale, Romaine, Tuscan Salami,
Havarti, Teardrop Tomatoes, Fennel, Edamame, Breakfast
Radish in a Roasted Shallot and Thyme Vinaigrette
ENTRÉES AND SIDES
~C
hicken Cacciatore – Seared Chicken Breast, Roasted Pepper,
Olives, Capers and Tomato
~S
eared Salmon with Clam and Lobster Sauce, Fresh Basil
and Lemon
~B
aked Eggplant Lasagna with Parmesan and Mozzarella
Cheese, Tomato Sauce and Basil
~O
ven Baked Italian Vegetables – Fresh Herbs Garlic,
Extra Virgin Olive Oil
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. Lunch Buffets are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated or buffet lunch functions for events under 20 people.
— page 35 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
— page 36 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH buffet
EAST SIDE DELI
$60 per person
SALADS
SANDWICH CONDIMENTS
~N
Y Deli Potato Salad – Russet Potatoes Tossed in Mayo,
Grainy Mustard, Red Onions, Diced Celery, Pickles,
Pickle Juice and Parsley
~P
latters of Bibb Lettuce, Red Onions, Sliced Tomatoes,
Sliced Cucumbers
~ J ars of Pepperoncini, Kosher Dill Pickle Spears,
Cherry Pepper and Pearl Onions
~T
ossed Green Salad with Diced Cucumbers, Carrots,
Teardrop Tomatoes and Sliced Red Radishes with
Ranch Dressing and Oregano Vinaigrette
~ I nglehoffer Deli Mustards – Horseradish, Deli,
Stone Ground, Classic Mayo
MEATS AND CHEESES
~S
election of Assorted Rolls and Sliced Bread
~D
isplay of Meats and Cheeses to Include: Corned Beef,
Black Forest Ham, Roast Beef and Roasted Turkey, Swiss,
Havarti, Horseradish NY Cheddar, Provolone
and Fresh Mozzarella
DESSERTS
~A
ssorted Fruit Ganache Lollipop
DELI SALADS
~S
peculoos Crème Brûlée
~C
lassic Egg Salad
~B
aileys Cappuccino Cup
~C
lassic Tuna Salad made with Sustainable Albacore Tuna
ADD A DAILY INSPIRED SOUP SELECTION
~G
arbanzo Bean and Bell Pepper, Celery Slaw with
Mustard Dressing
$5 per person
~B
lack and White Oreo Sandwich
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. Lunch Buffets are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated or buffet lunch functions for events under 20 people.
— page 37 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH boxed
THE CLASSIC COLLECTION
CLASSIC LUNCH 3
$49 per person
CLASSIC LUNCH 1
$49 per person
~R
oasted Turkey
Grilled Red Pepper, Provolone Cheese, Basil Mayo
and Bibb Lettuce on a Sourdough Pullman Loaf
~S
liced Roasted Ham
Swiss Cheese, Dijon Mustard Aioli
and Bibb Lettuce on a Soft Pretzel Roll
~N
Y Deli Potato Salad
Pickle Juice and Whole Grain Mustard Dressing
~C
lassic Potato Chips
~ Rich Chocolate Fudge Brownie
~ Granny Smith Apple
~N
Y Deli Potato Salad
Pickle Juice and Whole Grain Mustard Dressing
~C
lassic Potato Chips
~R
ich Chocolate Fudge Brownie
~G
ranny Smith Apple
CLASSIC LUNCH 4
$49 per person
CLASSIC LUNCH 2
$49 per person
~S
liced Roast Beef
Havarti Cheese, Arugula Lettuce and
Horseradish Cream on a Ciabatta Roll
~N
Y Deli Potato Salad
Pickle Juice and Whole Grain Mustard Dressing
~C
lassic Potato Chips
~P
ita Pocket
Filled with Shaved Garden Vegetables
and Chive Cream Cheese
~N
Y Deli Potato Salad
Pickle Juice and Whole Grain Mustard Dressing
~C
lassic Potato Chips
~R
ich Chocolate Fudge Brownie
~R
ich Chocolate Fudge Brownie
~G
ranny Smith Apple
~G
ranny Smith Apple
Each selection requires minimum guarantee of 10 persons.
— page 38 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
LUNCH boxed
THE SKINNY COLLECTION
SKINNY LUNCH 1
$51 per person
SKINNY LUNCH 3
$51 per person
~G
rilled Vegetable Wrap
Edamame Hummus and Romaine Lettuce
in a Whole Wheat Tortilla
~A
sian Chicken Salad
Bibb Lettuce Wraps
~R
ed Quinoa Salad
Carrot, Fennel, Fresh Parsley with Lemon Vinaigrette
~L
ow Fat Fruit Yogurt
~R
ice Noodle and Vegetable Salad with
Cilantro Lime Dressing
~S
un Chips
~ “ Kind Bar” Granola Bar
~ “ Kind Bar” Granola Bar
~G
ranny Smith Apple
~G
ranny Smith Apple
SKINNY LUNCH 2
$51 per person
~F
resh Field Greens
Shaved Carrot, Cherub Tomatoes, Cucumber, Radish,
Toasted Pumpkin Seeds with White Balsamic Dressing
~C
ottage Cheese
~R
ed Quinoa Salad
Carrot, Fennel, Fresh Parsley with Lemon Vinaigrette
~ “ Kind Bar” Granola Bar
~G
ranny Smith Apple
Each selection requires minimum guarantee of 10 persons.
— page 39 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
GRAND
RECEPTION
RECEPTIONS hors d’oeuvres
COLD ITEMS
$110 per dozen
~S
moked Salmon Crepe with Lemon Chive Cream Cheese
and American Caviar
~C
ured Bresaola with Saffron and Apple Chutney,
Dijonnaise and Pretzel Crouton
~S
eared Beef Tenderloin on Potato Coins, Romesco Sauce
and Herb Garnish
~R
oasted Tomato and Onion Tartlet – Black Olive Crust,
Tomato Jam, Toasted Pine Nut
~S
esame Crusted Tuna – Mango Pineapple Chutney,
Puffed Black Rice
~P
etite Chicken Lettuce Wrap – Fresh Sprouts,
Hoisin Ginger Sauce
~G
rilled Vegetable and Hummus Mille Feuille- Grilled
Vegetables, Garbanzo Bean Spread, Fresh Basil
~S
eared Colorado Lamb and Artichoke – Roasted Pepper
and Harissa Chutney
~F
resh Lobster and Romaine Lettuce Spring Roll,
Fennel, Tarragon, Aioli
~S
moked Duck Breast and Blue Cheese Bite –
Walnut, Kumquat Chutney
A $100 labor and preparation charge will be applied to all reception for events under 20 people.
— page 41 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTIONS hors d’oeuvres
HOT ITEMS
$110 per dozen
~S
panish Octopus and Potato Skewer – Piquillo Pepper,
Fingerling Potatoes, Brava Sauce
~C
hicken and Curry Samosa – Curried Chicken Thigh,
Apples, Parsley, Sweet Tamarind Chutney
~T
ruffled Grilled Cheese and Vegetables Finger –
Mornay Sauce, Gruyere, Swiss, Truffles, Crunchy Vegetables
~C
hinese Pork and Vegetable Won-Ton –
Sweet and Sour Plum Sauce
~ J ambalaya Arancini – Andouille, Holy Trinity,
Rice Fritter on Southern Greens
~C
rispy Garbanzo Bean Falafel – Spiced Roasted
Eggplant Caviar
~G
rilled Chicken and Portabella Mushroom Skewer –
Cipollini Onions, Sauce Ravigote
~M
ini Potato Cup – Truffled Mushroom Duxelles,
Beef Tenderloin, Gruyere Cheese
~C
lassic Southern Style Crab Cake – Atlantic Blue Crab,
Sautéed Peppers, Smoky Chipotle Aioli
~S
eared Gulf Shrimp and Pickled Apple Skewer with
Thai Coconut Cilantro Sauce
A $100 labor and preparation charge will be applied to all reception for events under 20 people.
— page 42 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTIONS hors d’oeuvres
BITE-SIZE TOY BOX SLIDER SELECTION
$92 per dozen
~B
eef, Blue Cheese, Dijon, Mayo and Pickle on Parmesan Bun
~B
eef, Cheddar, Whole Grain Mustard, Ketchup and Pickle on Sesame Bun
~C
hicken Curry, Piquillo Pepper and Curry Mayo on Brioche Bun
~B
eef, Mushroom Duxelles, Brie Cheese Mayo and Shallots on Pink Peppercorn Bun
~N
ueske Bacon, Goat Cheese, Dijonnaise and Ketchup on Brioche Bun
~F
resh Ratatouille, Baby Mozzarella and Pesto on Parmesan Bun
— page 43 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION display stations
SMALL BATCH ARTISAN
CHEESE DISPLAY
ARTISANAL CHARCUTERIE
DISPLAY
$24 per person
$27 per person
A Selection of Small Batch Production Cheese, All Cheeses are
From Non-GMO and Hormone Free Milk Nicasio Reserve,
Nicasio Loma Alta, Laura Chenel Cabecou Petite Goat,
Marin Triple Cream with Truffle, Point Reyes Farmstead Blue,
Point Reyes Toma and Beehive Creamery Spring Mountain
Cheddar Served with Rhubarb Chutney, Apricot Preserve,
Red Flame Grapes, Toasted Nuts, Assorted Rolls and Crackers
Charcuterie Made by Small Family Owned Producers. All
Meats are Hormone, Nitrite and Nitrate Free. All Animals
are Fed a Non-GMO, Vegetarian Diet. Thin Sliced Fra’ Mani
Mortadella and Salami Rosa, Creminelli Cotto Capicola
and Salami Tartufo, Olli Toscano Fennel Salami, Prosciutto
de Parma served with Dijon and Whole Grain Mustard,
Cornichons, Fig Chutney, Assorted Rolls and Crackers
CLASSIC CRUDITES DISPLAY
FRESH SEASONAL &
TROPICAL FRUIT DISPLAY
$18 per person
Cauliflower Florets, Heirloom Carrots, Celery Sticks,
Kohlrabi, Radishes, Cucumber Slices, Cherry Tomatoes,
Hummus Dip, Green Goddess Dip and Muhammara Dip
$18 per person
Served with Greek Yogurt with Mint and Honey
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. A $100 labor and preparation charge will be applied to all reception
functions for events under 20 people.
— page 45 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION seafood display stations
FRESH VEGETABLE CRUDO STATION
SEAFOOD DISPLAY
$14 per person
Each Selection Served with Classic Cocktail Sauce, Tarragon
Lemon Caper Remoulade, European Cocktail Sauce,
Lemon Wedges, Creamy Horseradish, Tabasco
~ I ndividual Cups of Lemon and Argan Oil Scented
Kasha topped with Fresh Garden Vegetables and
Champagne Vinaigrette
EAST MEETS WEST SEAFOOD DISPLAY
$65 per person
ICED JUMBO SHRIMP
(minimum order of 3 pieces per person)
$8 per piece
ALASKAN KING CRAB LEGS
~F
resh Pacific Shucked Oysters, Hot Smoked Atlantic Salmon,
Chilled Shrimp, Poached Maine Lobster Tail
$12 per piece
~C
lassic Cocktail Sauce, Spicy Creole Sauce, Lemon Wedges,
Creamy Horseradish and Tabasco.
ALASKAN SNOW CRAB CLAWS
~S
ushi Action Station with an Assortment of Sashimi,
Rolls, and Hand Rolls served with Wasabi, Ginger,
Soy Sauce and Light Soy Sauce
$9 per piece
SHUCKED SEASONAL OYSTERS
~S
erved on the Half Shell with Mignonette Sauce
$7 per piece
ICE CARVING
~A
llow our skilled ice carvers to create reproductions
of logos or intricate designs
$800 ++ per block and up
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. A $100 labor and preparation charge will be applied to all reception
functions for events under 20 people.
— page 46 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION display stations
MEATBALL STATION AND
GARLIC BREAD
CHILLED FINGER
FOOD STATION
$24 per person
$22 per person
~T
he Meatballs:
Classic Italian, Turkey and Spinach
~ Assorted Vietnamese Summer Roll –
Sweet Shrimp, Shaved Vegetarian and Char Sui Pork
~T
he Sauces:
Pomodoro, Mushroom Gravy, Roasted Garlic Parmesan
Cheese Sauce
~T
hai Cucumber Chicken Salad, Pickled Ginger,
Soy Mirin Vinaigrette
~T
oppings and Sides:
Parmesan, Red Chili Flakes and Garlic Bread
~H
ong Kong Style Noodles with Shaved Vegetables –
Soy Ginger Dressing, Sesame Seeds
~B
lood Orange Marinated Ahi Tuna Tartare –
Crispy Salmon Skin, Citrus Segments
Each menu requires a minimum guarantee of 20 persons, unless otherwise specified. A $100 labor and preparation charge will be applied to all reception
functions for events under 20 people.
— page 47 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION action stations
PASTA STATION (SELECT TWO)
“BUFFALO CHICKEN” CONE STATION
$27 per person
$18 per person
~G
emelli Pasta tossed to order with Classic Bolognese,
Shaved Parmesan and Fried Sage
~B
uffalo Spiced Chicken Skewer Served in Cone with
Celery Stick, Carrots and Creamy Bleu Cheese Dressing
~P
enne Pomodoro – Slow Simmered Tomato Sauce,
Fresh Tomato Concasse, Basil, Olive Oil and Parmesan
PANINI STATION
~O
recchiette dal Mercato – Fresh Asparagus, Shallots,
Pancetta, Sugar Snap Peas, Extra Virgin Olive Oil and
Chard Tomatoes
$22 per person
~R
icotta Cavatelli – Lemon Scented Lobster Parmesan
Cream, Fresh Maine Lobster finished with Tomato Concasse
and Asparagus Tips
~T
he Classic Grilled Cheese – Sourdough Bread,
Emmentaler Cheese and Smoked Gouda with a
Roasted Tomato Basil Soup
~P
otato Gnocchi – Moroccan Lamb Tagine, Cured Lemon,
Cilantro, Muhammara
~C
uban – Shaved Pork Loin, Pickle Chips, Provolone,
Whole Grain Mustard Aioli served with Jicama,
Hearts of Palm Slaw in a Citrus Vinaigrette
~M
ushroom Ravioli – White Wine Shallot Cream Sauce,
Truffle Paste, Chives and Roasted Tomato
Each menu requires a minimum guarantee of 30 persons, unless otherwise specified. A $100 labor and preparation charge will be applied to all reception
functions for events under 20 people.
— page 48 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION action stations
MINI STREET TACO STATION
RAMEN STATION
$24 per person
$19 per person, minimum order 80 guests
(SELECT TWO)
~B
eef Barbacoa Taco – Fresh Cilantro, Salsa Roja
and Pickled Onions
~F
resh Noodles prepared to order with Mushroom Miso Broth,
Finished with Bean Sprout, Green Onion, Mushrooms,
Ginger, Hard Boiled Egg and Chicken
~R
ed Chili Braised Chicken Thigh – Spicy Shredded
Cabbage and Carrot Slaw, topped with Mexican Crema
~K
ung Pao Shrimp – Asian Vegetable Slaw with
Ponzu Dressing, Kung Pao Sauce, Chopped Peanuts
~C
hili Verde Pork- Green Chili Braised Pork Butt
with Pickled Jalapeño Cilantro, Chicharones
~G
rilled Portabella Mushroom and Butternut Squash,
Pickled Red Peppers, Cilantro Slaw, Chipotle Crema
*
All tacos served with Lime Wedges and Flour Tortillas
Each menu requires a minimum guarantee of 30 persons, unless otherwise specified. A $100 labor and preparation charge will be applied to all reception
functions for events under 20 people.
— page 49 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION carving station
~R
osemary Roasted Turkey Breast – Italian Scalloped
Potatoes with Fontina Cheese and Turkey Gravy
$600 serves 30 guests
~M
iso Glazed Salmon Fillet – Fresh Vegetable Slaw,
Forbidden Rice with Ginger
$625 serves 30 guests
~S
outhern Pork Perfection – Slow Roasted Smoked
Pork Belly with Brown Sugar Glaze, Smoked Hot Links,
Southern Style Grits
$675 serves 30 guests
~B
lack Pepper Prime Rib – Classic Mashed Potatoes,
Fresh Asparagus with Herb Vinaigrette, Creamy Horseradish
$625 serves 30 guests
~S
pice Crusted NY Strip – Potato Bacon Hash with
Fresh Herbs, Truffle and Red Wine Demi
$795 serves 30 guests
A $100 labor and preparation charge will be applied to all reception functions for events under 20 people.
— page 51 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION gourmet experience market stations
These menus are designed for events where food takes center stage and guest have the time to savor.
Each station includes Display and Action Elements.
THE SPICE MARKET
$81 per person (minimum of 100)
~S
piced Hummus with Roasted Chick Peas, Fresh Lemon, Moroccan Olive Oil, Pita Chips,
Fresh Cucumber, Celery
~B
eet, Orange and Black Olive Salad with Smokey Frittata
~ Marinated Burrata with Oven Roasted Tomatoes, Fennel Seeds and Maldon Salt
~ Thinly Shaved Serrano Ham, Compressed Melons, Sherry Vinegar, Crushed Marcona Almonds,
Assorted Lavosh and Focaccia Bread
~ Braised Leg of Lamb with Roasted Saffron Cauliflower and Itamras Bulgur Pilaf
~ Oven Roasted Loup de Mer, Sautéed Chick Peas with Swiss Chard and Celery, Tomato Jam
~ Stuffed Artichokes with Spicy Beef and Ricotta, Sautéed Heirloom Carrots and Mint Sauce
— page 53 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION gourmet experience market stations
THE BELLY OF PARIS
$84 per person (minimum of 100)
~C
heese Shop – Brie, Camembert, Morbier, Fourme d’Ambert,
Goat Crottin, Tomme de Savoie, Apricot Chutney, Toasted Walnuts,
Grapes, Dried Figs, Quince Paste
~A
rtisanal Bread Selection Sliced to Order
~F
resh Shucked Oyster with Mignonette, Lemon
and Horseradish Sauce
~C
harcuterie with Saucisson de Lyon, Country Terrine,
Mousse de Foie Gras de Canard, Duck Rillettes, Jambon de Paris,
Cornichons, Dijon Mustard, Fresh Radish, Onion Jam
~C
roque “Monsieur” Sourdough, Ham, Gruyere Cheese
laced Béchamel with Shaved Brussels Sprouts Salad
~R
oasted Beef Tenderloin with Black Truffle, Foie Gras Demi Glaze
“and of Course” Pomme Purée
~S
eared Sea Bass with Roasted Heirloom Carrots, Pumpkin Seed,
Tarragon Vinegar
— page 54 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION gourmet experience market stations
STREETS OF HONG KONG
VENEZIA AND BEYOND
$82 per person (minimum of 100)
$85 per person (minimum of 100)
~S
weet Chili Marinated Shrimp with Asian Slaw,
Crushed Peanuts and Cilantro
~C
lassic Marinated Melon’s, Parma Ham, Arugula,
Cracked Black Pepper, Grissini
~S
liced Yellow Fin Tuna, Ponzu, Jalapeño, Sesame Seed
and Green Onion
~R
ustic Farmers Salad, Tomatoes Grilled Peppers,
Mozzarella, Fresh Basil, Balsamic Vinegar and Sea Salt,
Focaccia Croutons
~G
rilled Chicken and Rice Noodle Salad, Pickled Vegetables
with a Tamari Dressing
~F
resh Summer Roll’s with Shrimp, Char Siu Pork,
Sesame Chicken, Peanut Dipping Sauce, Sriracha Aioli
~S
teamed Pork Bun, Shrimp Shumai, Eggrolls
served with a Ginger Dip and Hoisin Sauce
~B
anh Xeo-Coconut Pancake filled with Fresh
Thai Vegetable Salad, Brown Sugar and Rice
Vinegar Sauce
~M
arinated Octopus Carpaccio, Roasted Pepper,
Pine Nuts, Olive Oil, Arugula
~B
aby Artichoke Salad, Shaved Parmesan Cheese,
Fava Beans in a Lemon Vinaigrette
~S
paghetti ala Vongole – Fresh Clams, White Wine Garlic
Sauce, Parsley, Butter, Spaghetti
~R
oasted Baby Eggplant with Fennel, Garlic, Olive Oil,
Goat Cream Crème Fraîche, Pomegranate Seeds
~S
zechuan Chicken Rice Bowl, Fresh Cilantro,
Daikon, Bean Sprout, Jasmine Rice
~O
ven Roasted Portabella with Taleggio and Red Wine
Braised Beef
~C
hinese Beef Hot Pot, Short Rib, Mustard Green,
Daikon, Chili Paste
~B
aked Bass Fillet, Seared Polenta, Warm Tomato Compote,
Crunchy Shallots, Capers, Parsley
— page 56 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
RECEPTION dessert action stations
MINI DOUGHNUTS ACTION STATION
$14.00 Per Person (minimum of 100)
We will glaze your doughnut to order with a selection of icings
and top them for some extra crunch:
~ I cings: Chocolate, Orange Raspberry, Lemon or Pistachio
~T
oppings: Oreo Crumble, Chocolate Chips, Crispy Chocolate Pearls, Bacon, Candy Fruit,
Chantilly, M&Ms and Caramelized Pecans
FROZ-DOG ACTION STATION
$14.00 Per Person (minimum of 100)
We will create your Ice Cream “Hot Dog” to order with a Sweet Bun and
finish them off with a selection of toppings and compote.
~ I ce Cream Flavors: Chocolate, Strawberry or Vanilla
~ Toppings: Caramelized Pinenuts, Oreo Crumble, Freeze Dried Pineapple, Micro Marshmallows or Hershey Crumble
~ Assorted Compotes: Rhubarb, Pear, Cherry or Strawberry
~ Sauces: Chocolate, Caramel, Passion or Raspberry
— page 58 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
ENCHANTED
DINNER
DINNER four course plated dinner
SALAD CHOICES (SELECT ONE)
~H
eirloom Tomato and Radish Salad – Heirloom Tomatoes,
Watermelon Radish, Red Cabbage, Pickled Shallots with
Simple Red Wine Vinaigrette
~S
eckel Pear and Bitter Green Salad –
Big Rock Blue Cheese, Prosciutto Chips, Pistachio Biscotti
Croutons with Blackberry Vinaigrette
~W
atercress and Roasted Beet Salad – Red and Yellow Beets,
Watercress, Goat Cheese Panna Cotta, Candied Pecans
with Pink Pepper Corn Vinaigrette
~F
armer Greens – Radicchio, Tuscan Kale, Baby Spinach
and Frisée with Shaved Fennel, Dried Cherries,
Candied Pecans with Black Currant and Maple Dressing
~B
aby Iceberg Wedge – Chopped Egg, Marinated Tear
Drop Tomatoes, Crumbled Blue Cheese, Peppered
Bacon Crisp, Roasted Tomato Basil Coulis
with Buttermilk Blue Cheese Dressing
~C
aesar Salad – Romaine Hearts, Parmesan,
Focaccia Crouton, Mama Lil’s Pickled Peppers
with Classic Caesar Dressing
Menu requires a minimum guarantee of 20 persons, unless otherwise specified. Plated Dinners are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated dinner functions for events under 20 people.
— page 60 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
DINNER four course plated dinner
APPETIZER CHOICES (SELECT ONE)
COLD APPETIZER
~Y
ellow Tail Crudo – Red Chili, Sea Asparagus, Piment
Espelette, Crispy Rice, Ponzu
~C
hilled Compressed Melon Salad – Charred Apricot,
Jicama Crunch, Lemongrass Ginger Tapioca Fumé
with Micro Garden Herb Salad
~V
erbena Essence Poached Lobster with Gazpacho –
Japanese Cucumber Relish, Yuzu Marmalade,
Petite Mizuna Greens
~C
lassic Vitello Tonnato – Thin Shaved Veal Loin
with Tuna and Caper Sauce, Market Greens and
Ciabatta Croutons
HOT APPETIZER
~S
panish Piquillo Pepper stuffed with Cod Brandade,
Green Asparagus, Olive and Thyme Vinaigrette
~S
eared Diver Sea Scallop- Crispy Puffed Rice,
Cauliflower Coulis, Fresh Sugar Snap Peas
~S
easonal Mushroom and Smokey Eggplant Ravioli –
Creamy Velouté, Fava Bean, Parmesan
~Y
ukon Gold Potato “Risotto” with Fresh Truffle,
“Onsen Style” Free Range Egg, Smoked Pork Belly
Menu requires a minimum guarantee of 20 persons, unless otherwise specified. Plated Dinners are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated dinner functions for events under 20 people.
— page 61 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
DINNER four course plated dinner
ENTRÉE CHOICES (SELECT ONE)
~C
olorado Lamb “Tasting” – Roasted Rack of Lamb,
Housemade Merguez Sausage, Confit Lamb Shoulder,
Tomato Bean Cassoulet
$118 per person
~S
eared Beef Tenderloin – Potato au Gratin,
Grilled Baby Zucchini, Roasted Cipollini Onion,
Truffle Infused Demi Glaze
$114 per person
~A
laskan Halibut – Caramelized Rutabaga, Sticky Rice
Cake, Orange Miso Sake Sauce, Apple, Ginger and
Radish Salad
$106 per person
~B
raised Beef Short Rib – Red Onion Jam,
Potato Chive Popover, Confit Carrot,
Crushed Fava Beans Red Wine Demi
$115 per person
~S
eared Alaskan Salmon – Parmesan Cheese Polenta Cake,
Barigoule Artichoke, Green Onion, Piquillo Pepper
$105 per person
~ “ The Classic” Grilled 8oz Beef Tenderloin – Yukon Gold
Mashed Potatoes with Chives, Green Beans, Tomato Jam
$109 per person add a Poached Lobster Tail for $32
~S
eared Chicken Breast – Fresh Garden
Vegetables, Pee-Wee Potatoes, Daikon Radish,
White Port Wine Emulsion
$97 per person
~B
erkshire Pork Fillet and Smoked Pork Belly –
Butternut Squash Purée, Braised Belgian Endive,
Shishito Pepper, Apple Black Pepper Jus
$109 per person
~S
eared Free-Range Chicken – Vegetable and Mushroom
Cannelloni, Sweet Potato Cream, White Wine Mustard Jus
$99 per person
~ Butternut Squash Fritter, Roasted Eggplant Garlic Purée,
Carrots, Spinach and Radish
$97 per person
Menu requires a minimum guarantee of 20 persons, unless otherwise specified. Plated Dinners are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated dinner functions for events under 20 people.
— page 62 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
DINNER four course plated dinner
DESSERT CHOICES (SELECT ONE)
~M
ilk Chocolate Caramel Tart with Amarena Cherry Sauce
~ Manjari Chocolate Passion Fruit Dome
~M
ont Blanc Cassis Tart, Chestnut Mousse with Caramelized
Pinenuts
~P
ear Belle Helene Verrine with Caramel Chocolate
~L
as Damas: Orange Cocoa Nibs Sponge and Almond
Mousse with Chocolate Ganache
~M
ilk Chocolate Mousse over Chocolate Pudding
with Hazelnut Dacquoise
Menu requires a minimum guarantee of 20 persons, unless otherwise specified. Plated Dinners are designed for a maximum two hours service.
A Surcharge will apply for extended service. Desserts, pastries, fruit, etc., are not transferable to refreshment breaks. A $100 labor and preparation
charge will be applied to all plated dinner functions for events under 20 people.
— page 63 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
DINNER buffet
Buffet dinners include Venetian blends of coffee, decaffeinated coffee, iced tea and rolls with butter.
DINNER BUFFET #1
$90 per person (minimum of 20)
SALADS
~ Baby Mixed Green Salad with Fennel, Pomegranate,
Shaved Carrot, Raspberry Vinaigrette
~ Orzo Pasta Salad- Red Onion, Piquillo Peppers, Parsley,
Lemon, Tomato Concasse
ENTRÉES AND SIDES
~S
low Cooked Beef Short Rib – Red Wine Sauce
with Pearl Onion, Bacon and Mashed Potatoes
~B
utternut Squash Ravioli with Brown Butter, Sage,
Toasted Walnuts and Parsley
~C
lassic Chicken Stew – Fresh Vegetables, Tender Chicken,
Creamy Sauce, Rice Pilaf
~R
oasted Cauliflower with Garlic and Fresh Herbs
DESSERTS
~W
hite Chocolate, Blueberry and Lemon Curd Verrine
~P
istachio Custard, Cashew Streusel, Strawberry Compote
~S
oft Berry Cheesecake
Dinner Buffets are designed for a maximum of two hours service. A surcharge will apply for extended service. Pastries, fruit, etc., are not transferable
to refreshment breaks. A $100 labor and preparation charge will be applied to all Dinner Buffets under 20 people.
— page 65 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
DINNER buffet
DINNER BUFFET #2
$115 per person (minimum of 30)
SALADS
ENTRÉES AND SIDES
CARVING STATION
~ Caprese – Rosso Bruno and
Campari Tomatoes with Fresh
Mozzarella, Arugula, Frisse, Basil Oil,
Balsamic Reduction
~G
rilled NY Strip – Roasted Corn
on the Cobb, Chimichurri Sauce
~ Oven Roasted Turkey Breast –
Apple, Cranberry, Hazelnut Stuffing,
Roasted Vegetables, Orange Cranberry
Sauce, Turkey Gravy
~G
reen Papaya Salad – Shaved Papaya,
Red Peppers, Cilantro, Carrots, Classic
Thai Lime Dressing
~C
lassic Caesar Salad - Romaine Hearts,
Parmesan, Focaccia Crouton, Mama Lil’s
Pickled Peppers, Classic Caesar Dressing
~P
enne Pasta – Basil Pesto, Roasted
Tomato, Summer Squash, Roasted
Garlic, Parmesan Cheese
~W
hite Wine and Garlic Roasted Chicken
Thigh – Basque Style Pipérade, Sautéed
Potatoes and Onions
~R
oasted Carrots with Pomegranate
and Pumpkin Seeds
DESSERTS
~ F lower Bomb Crème Fraîche
Panna Cotta, Strawberry Jelly
and Lychee Consommé
~ Key Lime Meringue Bar
~ Orange Ginger Bread,
Mascarpone Cream
Dinner Buffets are designed for a maximum of two hours service. A surcharge will apply for extended service. Pastries, fruit, etc., are not transferable
to refreshment breaks. A $100 labor and preparation charge will be applied to all Dinner Buffets under 20 people.
— page 66 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
DINNER buffet
DINNER BUFFET #3
$129 per person (minimum of 30)
SALADS
~H
ouse Pickled Vegetables, Fennel Soppressata,
Venezia Cheddar and Mortadella Spuma, Garlic Bread
~H
ot Smoked Indian Style Alaskan Salmon –
Chives, Capers, Crème Fraîche, Sea Salt Lavosh
~C
rudité Display with Green Olive Tapenade Dip,
Muhammara Dip, Toasted Walnuts, Pomegranate
and Doubanjiang
~S
haved Spring Vegetable Salad – Zucchini, Heirloom
Carrots, Breakfast Radish, Fennel, Red Cabbage,
Manzanilla Olives, Red Wine Vinaigrette
ENTRÉES AND SIDES
~S
eared Swordfish Piccata – Classic Lemon Caper Sauce,
Creamy Parmesan Cheese Polenta
~S
eared Pork Medallion – Onion and Cornichon Sauce,
Slow Braised Cabbage with Apple
~H
ousemade Turkey Lasagna – Classic Marinara Style with
Mozzarella, Parmesan Mornay, and Ricotta Impastata
~S
autéed Farm Fresh Vegetables with Artichoke and Olive Oil
CARVING STATION
DESSERTS
~G
rilled Tomahawk Steak – Stuffed Potato with Blue
Cheese, Peppery Arugula and Frisse Salad with Bacon
Lardons, Mustard Vinaigrette
~ Banana Chai Tea Verrine
~ Coco Lime Cake Bar
~ Lemon Charlotte Rolls
~ Peras al Vino – Poached William Pears
in Vanilla Bourbon Spanish White Wine
Dinner Buffets are designed for a maximum of two hours service. A surcharge will apply for extended service. Pastries, fruit, etc., are not transferable
to refreshment breaks. A $100 labor and preparation charge will be applied to all Dinner Buffets under 20 people.
— page 67 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
DECADENT
B E V E R AG E S
BEVERAGE hosted bar
hosted bar prices
All cocktails are calculated per
one-ounce measure and are billed as
such “per drink”. Patron agrees to
comply with all alcoholic beverage
statutes of the State of Nevada and
hold The Venetian and The Palazzo
blameless for any infraction thereof.
bartenders
A bartender fee of $225 per bartender
will apply for up to 4 hours of service.
After 4 hours, an additional $75 per hour
per bartender will apply.
CALL BRAND
PREMIUM
SELECT PREMIUM
Martinis $14
Cocktails $11
Wine $13 per glass
Martinis $15
Cocktails $13
Premium Wine $14 per glass
Martinis $16
Cocktails $15
Select Premium Wine $15 per glass
~S
mirnoff Vodka
~A
bsolut Vodka
~G
rey Goose Vodka
~ Bombay Gin
~T
anqueray Gin
~B
ombay Sapphire Gin
~ Dewar’s White Label Scotch
~C
hivas Regal Scotch
~G
lenlivet Scotch
~ Jim Beam Bourbon
~ J ack Daniel’s Whiskey
~M
aker’s Mark Bourbon
~ Seagram’s 7 Crown Whiskey
~C
anadian Club Blend
~C
rown Royal Whiskey
~ El Jimador Blanco
~E
l Jimador Reposado
~P
atron Silver Tequila
~ Cruzan Rum
~ Bacardi Rum
~C
aptain Morgan Spiced Rum
— page 69 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BEVERAGE hosted bar
CORDIALS
DOMESTIC BEER
$15 each
$9 each
~G
rand Marnier
~ B
ud Light
~K
ahlua
~ Sierra Nevada
~A
maretto Disaronno
~S
tella Cidre
~ F
ruit Juices
$6.25 each
~B
aileys Irish Cream
~H
ennessy
OTHER SELECTIONS
IMPORTED AND
MICRO BREW BEER
$10 each
~ C
orona
~ S
oft Drinks Featuring
Coke Products
$5.50 each
~ Sparkling
or Mineral Water
$5.50 each
~ F
iji Water
$6.50 each
~ R
ed Bull
$7.25 each
~ S
tella Artois
~ Ballast
Point Sculpin IPA
— page 70 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BEVERAGE sponsored packaged bar
Unlimited beverage service consisting of martinis, cocktails, beer, wine, soft drinks, mineral
water and fruit juices at a quoted price per person for a stated continuous period of time.
Prices are based on a minimum guarantee of 50 guests. Per person charge is based on
whole-hour increments and are not pro-rated. Tableside wine service and tray passed beverages
are charged per bottle pricing on packages.
BEER AND WINE ONLY
PREMIUM
One Hour
Two Hours Three Hours Four Hours One Hour
Two Hours Three Hours Four Hours $27
$33
$38
$41
SELECT PREMIUM
$31
$41
$50
$54
One Hour
Two Hours Three Hours Four Hours — page 71 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
$35
$47
$57
$61
BEVERAGE hand crafted
Creating classic hand crafted cocktails from the official International
Bartender Association recipe book prepared with fresh pressed juice and seltzer,
muddled fruit and attractive garnishes.
THE OLD SCHOOL
$17 each or $325 per gallon batched
(requires dedicated bartender)
~T
he Perfect Martini: Gin or Vodka, stirred over ice, strained into a chilled
cocktail glass, with olives
~T
he Perfect Manhattan: Whiskey, sweet vermouth, bitters stirred over ice,
strained into a chilled cocktail glass, maraschino cherry
~T
he Tom Collins: Gin with lemon juice, simple syrup, crushed ice topped
with fresh seltzer, lime wedge, wheel in collins glass
~T
he Old Fashioned: Bourbon, muddled with bitters, sugar cube, fresh
seltzer, cubed ice, orange slice, lemon twist, two maraschino cherries
~T
he Pisco Sour: Pisco, lime juice, simple syrup, egg white shaken hard
with ice, strained into chilled rocks glass, drizzled with bitters
~T
he Brandy Alexander: Cognac, Crème de Cacao, cream, shaken
with ice, strained into chilled cocktail glass, fresh grated nutmeg
— page 72 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BEVERAGE hand crafted
Creating hand crafted cocktails with fresh
ingredients as well as molecular mixolog y
as the base for inspired new libations.
Freshest ingredients, spirits, foams,
caviar pearls and attractive garnishes
take the cocktail to the next level.
THE NEW SCHOOL
$18 each or $350 per gallon batched
(requires dedicated bartender)
~G
in Blossom: Hendricks Gin, St. Germaine
Elderflower liqueur, cubed iced in a
rocks glass topped with Cucumber foam,
edible pansy
~Y
ing & Yang: Kai Lychee Vodka, Lemongrass
ginger soju, ginger syrup, fresh lemon juice,
shaken hard with ice, crushed ice in Collins
glass, sugar cane stick
~S
piced Java: Vodka infused with coffee beans
and vanilla bean, Patron XO Café Liqueur,
Malibu Spiced Island Rum, shaken hard with
ice, chilled cocktail glass, 3 coffee beans
~M
aple Fury: Tatoosh Bourbon, Sapling
Maple Syrup Liqueur, Organic apple juice,
cubed ice, Maple syrup foam, apple rose chip
~G
inger Sidecar: Cognac, Domaine de Canton,
Meyer lemon twist, shaken hard over ice,
flute, limoncello caviar
~V
odka and Tequila Infusions- infused
with fresh fruits in glass decanters–shaken
over ice and served in cocktail glass with
gourmet garnish
— page 73 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BEVERAGE premium
Creating house infused
bourbon in small barrels
for cocktails and small batch
bourbons served with cubed
ice and ice spheres.
THE BOURBON ROOM
$350 per gallon batched
SELECTION OF BOURBON
THE BUBBLE TOUR
$50 per person
$60 per person
From all over U.S.: Washington State,
Utah, Kentucky, Illinois, New York,
Colorado, Pennsylvania, California
Sparkling wine from the States and
Australia, Champagne from France,
Cava from Spain, Prosecco from Italy
Served neat or with ice spheres
Served in crystal stemware
THE WORLD WINE WALK
Sparkling wine to be set in ice bowls
with bubbles from around the world.
~B
ourbon, elderflower liqueur,
brandied cherries, blood orange
bitters– infused for weeks. Shaken
hard over ice, served in cocktail glass,
blood orange chip
$50 per person
~W
hite whiskey, orange rinds,
Cointreau, Domaine de Canton,
orange bitters-infused for weeks–
served with cubed ice in rocks glass
or straight
Served in crystal stemware
Wines from California,
Oregon, France, Germany, Italy
and South America
Premium wines served from stations set
with wine barrels and artisan cheeses
— page 74 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BEVERAGE wine portfolio
CHAMPAGNE AND SPARKLING
SUSTAINABLE, ORGANIC
AMERICAN WHITE
102 D
omaine Ste. Michelle,
Brut, USA
Clean, crisp with Lively Fruit Aromas
$55 per bottle
301 S
noqualmie, Naked Chardonnay,
Columbia Valley Washington
Sustainable Citrus, Pear and
Fully Balanced
$52 per bottle
300 One Hope Chardonnay,
California,
Aromas of Fresh Baked Apple
and Pear Pie, Warm Butterscotch,
Vanilla and Toffee Flavors
$58 per bottle
103 D
omaine Chandon, Brut,
Napa Valley, USA
A True California Sparkling Wine
$60 per bottle
106 S
anta Margherita,
Prosecco Superiore
Fresh and Dry Italian Sparkling
$56 per bottle
108 P
errier-Jouët Grand Brut,
France
Fresh Elegant with Pear and
Stone Fruit Flavors
$115 per bottle
109 V
euve Clicquot, Yellow Label,
Brut, France
Elegant with Good Pinot Meunier,
Pinot Noir and Chardonnay Flavors
$145 per bottle
302 P
aul Dolan, Chardonnay,
Mendocino
Organic Pear and
Winter Citrus Fruits, Vanilla Spice
$58 per bottle
305 W
ente Morning Fog Chardonnay
Full Fruity Flavor and Subtle Hints
of Oak and Cinnamon
$55 per bottle
408 S
noqualmie,
Cabernet Sauvignon
Red Currant and Berries
with Soft Tannins
$59 per bottle
306 H
ess, Shirtail Creek,
Chardonnay, Monterey
Bright, Crisp, and a Light to
Medium with Mild Complexity
$56 per bottle
425 P
aul Dolan,
Cabernet Sauvignon
Organic Ripe and Plummy with
Notes of Anise
$63 per bottle
307 Andretti, Chardonnay,
Napa Valley
Crisp and Clean
California Chardonnay
$58 per bottle
309 Josh Cellars Chardonnay,
Sonoma
Tropical Fruits, Fresh Clean Finish
$58 per bottle
310 Jordan, Chardonnay, Russian River
Fresh Apple and Vanilla
$66 per bottle
311 F
errari-Carano,
Fume Blanc, Sonoma
Pineapple and Pear, Crisp Finish
$68 per bottle
— page 76 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BEVERAGE wine portfolio
AMERICAN RED
400 One
Hope
Cabernet Sauvignon,
California,
Blackberry and Cassis Aromas,
Roasted Coffee and Cocoa Notes.
$58 per bottle
401 C
omplicated Pinot Noir,
Central Coast
Red Cherries, Silky Finish
$55 per bottle
402 A
rgyle Pinot Noir,
Willamette Valley, Oregon
Peppery Finish and
Strawberry Jam
$59 per bottle
427 Andretti, Cabernet Sauvignon,
North Coast
Bing Cherries, Blueberries
and Spice, Big, Bold Flavors
$59 per bottle
428 Josh Cellars,
Cabernet Sauvignon,
North Coast
Blackberries and Plum
$59 per bottle
429 Justin, Cabernet Sauvignon,
Paso Robles
Medium Bodied, Hints of Cherry
and Tobacco, Medium Fruit,
California Classic Smooth Finish
$60 per bottle
430 Beringer Knights Valley,
Cabernet Sauvignon,
Sonoma Valley
Dark Berries, Coffee and
Chocolate Smokey with Medium
Fruit, Nice Body
$65 per bottle
432 Simi, Cabernet Sauvignon,
Alexander Valley
Soft Fruit with a Smooth, Silky
Finish, Smokey, Medium
Dark Fruits
$70 per bottle
409 A
ndretti, Merlot, North Coast
Soft Fruit, Smooth Silky Finish
$60 per bottle
410 R
utherford Hill, Merlot, Sonoma Valley
Vibrant Ripe Dark Fruit,
Soft Palate
$70 per bottle
412 J osh Cellars
Zinfandel, Lodi,
Cardamom and Licorice
$59 per bottle
426 H
ess Select, Allomi,
Cabernet Sauvignon,
Napa Valley
Light Bodied, Nice Fruit,
Mild Oak Aroma
$58 per bottle
— page 77 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BEVERAGE wine portfolio
AROUND THE WORLD
315 T
apiz Alta Chardonnay,
Argentina
Fruit Driven with Ample Minerality
$58 per bottle
316 S
anta Margherita, Pinot Grigio
Light, Crisp, and Refreshing
$66 per bottle
418 S
anta Margherita,
Chianti, Reserve
Ruby Red, Full Balanced
$67per bottle
320 J ean Luc Colombo, Cote Du
Rhone, Les Abeilles, Rouge
Complex Flavors of Licorice, Leather and Spice
$52 per bottle
419 J ean Luc Colombo, Cote Du
Rhone, Les Abeilles, Blanc
Floral and Fruity, Crisp
and Well Balanced
$50 per bottle
KOSHER WINE
319 Jean Luc Colombo, Viognier,
La Violette
Notes of Yellow Peaches
and Exotic Fruits
$61 per bottle
420 Jean Luc Colombo,
Les Collines De Laure, Vdp
Dark Cherry, Pepper
and Flower Notes
$65 per bottle
435 Tapiz Alta Malbec, Argentina
Aromas of Plums and Cherries,
Hints of Vanilla Spice
$60 per bottle
Binyamina, Reserve Chardonnay
Unoaked Israel Mevushal
$63 per bottle
Yarden, Chardonnay
Golan Heights
$69 per bottle
Binyamina, Reserve Cabernet Sauvignon
Israel Mevushal
$67 per bottle
Yarden, Cabernet Sauvignon
Golan Heights
$78 per bottle
415 Chateau Tanunda,
Shiraz, Grand Barossa
Berry Fruit Blended with Oak
$58 per bottle
— page 78 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BEVERAGE wine portfolio
DESSERT WINES
PORT SELECTION
386 E
OS Tears of Dew
Apricot, Peach, and Lilac Aromas with
Orange Blossom Essence
$13 per glass, $55 per bottle
516 G
rahams Six Grapes Reserve Port
A Rich, Nutty, Fortified Wine with Sweet Raisin Flavor
$17 per glass, $130 per bottle
387 I nniskillin Ice Wine
Ripe Pear, Apricot, and Peach with Notes
of Apple Aromas
$17 per glass, $180 per bottle
517 Sandeman, 20yr, Tawny Port
Sweet and Smooth Texture with
a Nice Cool Tannic Presence
$21 per glass, $175 per bottle
388 T
wo Hands, Moscato, Barossa
Clean and Crisp with a Persistent Flavor and
Citrus Characteristic
$17 per glass, $63 per bottle
SHERRY SELECTION
518 S
andeman Armada
Rich Cream Oloroso Sherry with a Nutty
Complexity and a Long, Clean Finish
$99 per bottle
— page 79 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
STANDARDS AND POLICIES
BANQUET
BANQUET STANDARDS AND POLICIES
ALCOHOLIC BEVERAGES & ALCOHOLIC
BEVERAGE SERVICES
The Venetian and The Palazzo are regulated by the
Nevada State Alcoholic Beverage Commission. Per Nevada
state law, alcoholic beverages of any kind will not be
permitted to be brought into the Resort by the patron
or any of the patron’s guests or invitees from the outside.
BANQUET SERVICE RATIOS
The following service ratios will apply to all Food & Beverage
functions. If you require more servers we can accommodate
your requests but additional fees will apply.
All food and beverage items must be purchased from
the Resort. Nevada state law further prohibits the
removal of alcoholic beverages purchased by the Resort
for client consumption.
(This calculation includes required attendants on standard buffets.)
Plated Breakfast
Buffet Breakfast
Plated Lunch
Buffet Lunch
Bartenders are required whenever alcoholic beverages are
served in the Resort function space. The Resort does not
allow self-service of alcoholic beverages at anytime in the
Resort function Space.
In the event that you wish to order special alcoholic beverages
that are not in “The Venetian & The Palazzo” inventory,
these items must be ordered by the case. Please be aware
that these items may not be returned and must be paid for
in their entirety. Unused cases may not be sent to guestrooms
or leave “The Venetian & The Palazzo” premises.
2 servers per 40 guests
2 servers per 40 guests
2 servers per 40 guests
2 servers per 40 guests
(This calculation includes required attendants on standard buffets.)
Plated Dinner
Buffet Dinner
2 servers per 30 guests
2 servers per 30 guests
(This calculation includes required attendants on standard buffets.)
Hosted Consumption Bar 1 bar per 75 guests
Hosted Package Bar
1 bar per 100 guests
Cash Bars
1 bar per 150 guests
The legal drinking age in Nevada is 21. Proper identification
is required when attending a function with alcohol in order
to be served.
Southern Nevada Health District Advisory: Drinking wine,
beer, and other alcoholic beverages during pregnancy can
cause birth defects.
— page 81 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BANQUET STANDARDS AND POLICIES
BANQUET GUARANTEE POLICY: REQUIREMENTS
Ten (10) work days prior to all food functions, the Hotel requires from
the Client, the expected number of guests for each scheduled event.
The expected number of guests cannot be reduced by more than ten
percent (10%) at the time the final guarantee is given to the Hotel.
Guarantee: “The Venetian & The Palazzo” must be notified no later
than noon, three (3) business days (72 hours) prior to the scheduled
function, as to the exact number of guests to attend all planned
functions for events up to 3,499 guests.
Guarantees for functions of 3,500-4,999 guests: the guarantee
shall be due no later than noon, five (5) business days prior to the
scheduled function.
Guarantees for functions more than 5,000 guests; the guarantee
shall be due no later than noon, seven (7) business days prior to
the scheduled function.
Guarantee for Sunday and Monday events must be given no later
than noon of the preceding Thursday.
Guarantees for Tuesday events must be given no later than noon
of the preceding Friday. In some instances, more advance notice
may be required due to menu complexity, holidays, delivery,
or other constraints.
In some instances, more advance notice may be required due
to menu complexity, holidays, delivery, or other constraints.
POLICY CONCERNING INCREASES IN GUARANTEES
Please note the following shall apply to all increases in guarantees
received within 72 business hours:
A. Guarantee increases received 24 to 48 hours prior to the event
that exceed the 3% overset shall incur a 10% price increase.
This excludes coffee, decaffeinated coffee, tea, soft drinks and
mineral waters ordered on a consumption basis.
Example: 72-Hour GTD is given for 500 guests for a lunch menu
priced at $67.00++. The overset for this GTD is 515.
48 hours prior to the event: a request for an increase to 550 is
received. 515 lunches (original GTD plus 3%) will be priced at
$67.00++ per person. 35 lunches will be priced at $73.70++
(price plus 10%) per person.
B. Guarantee increases received day of the event that exceed the 3%
overset shall incur a 15% price increase. This excludes coffee,
decaffeinated coffee, tea, soft drinks, and mineral waters ordered
on a consumption basis.
Example: 72-Hour GTD is given for 500 guests for a lunch menu
priced at $67.00++. The overset for this GTD is 515.
Day of function: a request for an increase to 550 is received.
515 lunches (original GTD plus 3%) will be priced at $67.00++
per person. 35 lunches will be priced at $77.05++ (price plus 15%)
per person.
An increased guarantee within 72 business hours will not receive an
overset amount: the new guarantee is the set amount.
The guarantee numbers provided are not subject to reduction,
and charges will be applied accordingly.
Please note that in some cases “The Venetian & The Palazzo” may not be
able to accommodate increases in Food & Beverage quantities**.
The overset for any event guaranteed for 100 or more people
will be calculated at 3%. This 3% overset will not exceed
50 place settings.
DINNER MENUS
All plated dinner menus shall have a minimum of three courses.
For events of 100 persons or less, the guarantee will
equal the “set.”
LABOR FEE:
A $50 labor & preparation charge will be applied to all Continental
Breakfasts and Breaks for less than 20 people.
Should the client not notify “The Venetian & The Palazzo”
of a guarantee number,”The Venetian & The Palazzo”
shall utilize the expected number as the final guarantee.
A $100 labor charge will be applied to meals or events
(Breakfast, Lunch Receptions and Dinner) for less than 20 people.
Should the guarantee decrease by 15%*, “The Venetian &
The Palazzo” reserves the right to charge room rental, services
charges, and/or relocate your group to a smaller room.
* From expected number
**We will make every effort to accommodate increases including substitution of menu items whenever necessary
— page 82 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BANQUET STANDARDS AND POLICIES
ADDITIONAL CHARGES:
1. For plated menus served as a buffet, a surcharge of $5 per
person will apply for all functions more than 100 guests.
2.
SPECIAL MEAL ORDERS
~ Special Meals are defined as those meals requested for service
other than the principal menu, either contracted in advance
or at the time of service.
For plated menus served as a buffet, a surcharge of $12
per person will apply for all functions between 20 and 99 guests.
~ A ll special meals must be included in the guarantee number.
~ If the number of special meals exceeds the contracted number,
3. For plated menus served as a buffet, a surcharge of $14 per
person will apply for all functions between 10 and 19 guests.
the special meals will be charged over and above the guaranteed
or actual number, whichever is greater. Please note: special meals
will be charged at market price.
4. In the event that a buffet is served for an amount under
the minimum quoted on the banquet menu, a surcharge
of $5 per person will apply for all functions between
20 and 99 guests.
~ This facility also handles/prepares foods containing
Peanuts, Tree nuts, Eggs (Egg Product), Fish, Shellfish, Soy,
Wheat, and Dairy (including milk and milk products).
Cross contamination is possible.
5. In the event that a buffet is served for an amount under
the minimum quoted on the banquet menu, a surcharge
of $7 per person will apply for all functions between
10 and 19 guests.
6. If your group will require any seating or place settings
on tables for a Continental Breakfast, a $2 per person labor
fee may be incurred to cover the extra costs.
7.
Meal Prices are based on 6-foot rounds of ten (10) people each.
A service charge may apply if tables are set for less than ten
(10) guests.
8. All Pool functions are subject to an F&B minimum of $85
(Sept-April) and $125 per person (May-Aug).
9.
BANQUET SERVICE CHARGE
The Resort’s current service charge is 23%. Service charge
is subject to change with or without notification.
STATE TAX
Current Nevada sales tax is 8.15% and will be billed to your account
on all equipment rentals, food, alcoholic and non-alcoholic
beverages, set-up service, clean-up service, and labor fees.
Sales tax is subject to change with or without notification.
All Madame Tussauds functions are subject to an F&B
minimum of $85 per person and a $1,500 setup fee.
— page 83 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999
BANQUET STANDARDS AND POLICIES
PERFORMANCE
Performance of this agreement is contingent upon the ability
of the Resort management to complete the same and is subject
to labor troubles, disputes or strikes, accidents, government
(federal, state, or municipal) requisitions, restrictions upon
travel, transportation, foods, beverages or supplies, and other
causes whether enumerated herein or not, beyond control of
management preventing or interfering with performance.
PAYMENT TERMS:
Payment shall be made in advance of the function unless credit
has been established.
If credit has been established, a predetermined deposit will
be required at the time of signing the contract, along with
the additional amount to be paid prior to the event.
The balance of the account is due and payable 30 days after
the date of the function. A service charge of one-and-one-half
percent per month is added to any unpaid balance over
30 days old. Please note: Pool functions are subject to
additional requirements found in the Pool Function Policy
section of this document.
The Banquet Event Order (BEO) is the governing document
for all goods and services order by the client. Client’s signature
on said BEO represents an agreement and approval for the
goods and services represented on the BEO. All Banquet
Checks presented prior to final billing are subject to an audit
and may vary from final invoiced Banquet Checks.
Food And Beverage Products: “The Venetian & The Palazzo”
does not allow any outside food or beverage to be brought on
property at any time. All food and beverage products must be
purchased from “The Venetian & The Palazzo.”
— page 84 —
All prices are subject to a 23% service charge and 8.15% sales tax on food and beverage. Prices are valid July 1 - December 31, 2016.
Consuming raw or undercooked meat, poultry, seafood, shell stock, or eggs, unpasteurized juice, or under processed bakery items may increase
your risk of food borne illness, especially in case of certain medical conditions.
Catering 702.414.3999