C A T E R I N G M E N U - the Orange County Convention Center

Transcription

C AT E R I N G
M E N U
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We l co m e t o O r l a n d o !
Welcome to Orlando, a world-renowned
destination for business and family fun –
where the entertainment options are
matched only by the warmth and energy
of an exciting community.
Centerplate is the world’s leading event hospitality company
and we are thrilled to be your exclusive hospitality partner
at the Orange County Convention Center. Our style is
collaborative and our Orlando team is delighted to work
with you to ensure your experience here in this special
location is smooth, successful and enjoyable. We are
committed to delivering the finest food, amenities and
service to impress your guests.
Much of our success comes from our attention to the important
details that create truly welcoming experiences. From fresh,
locally-sourced and quality ingredients to crisp, sincere and
attentive service, our goal is to provide world-class hospitality
for every one of our guests. Whatever your needs, whether
hosting attendee receptions, supplying convenient meals for
your booth staff, or creating custom menus for unique occasions,
we are dedicated to helping you achieve extraordinary results.
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Please give us a call to start the planning process today!
Here’s to your successful event in Orlando,
Terry E.Ross
Terry E. Ross, Director of Sales & Marketing
Centerplate
9800 International Drive
Orlando, FL 32819
P: 407.685.7542
C: 321.202.9534
[email protected]
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INDEX PA G E
A LA CARTE
6-11
BREAK SERVICE
12-14
BREAKFAST15-20
BOXED LUNCHES
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PLATED LUNCHES
23-25
LUNCH BUFFETS
26-31
Making It Better To Be There Since 1929.™
PLATED DINNERS
32-35
HORS D’OEUVRE
37-38
RECEPTION STATIONS
39-41
BEVERAGES42-45
GENERAL INFORMATION 4
46-51
Click on any of the INDEX items
to jump immediately to that page.
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S E R V I C E D I R E C TO R Y
CENTERPLATE CATERING SERVICES
407.685.9857
CENTERPLATE FAX LINE 407.685.9859
Gluten-free Selections
These selections are prepared to exclude gluten
from the list of ingredients. Please notify us if you have
a gluten allergy. Centerplate does not operate a
dedicated gluten-free preparation or service space.
Dishes made on-site are prepared on shared
equipment and may come into contact with
other products containing gluten.
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A LA CARTE M ENUS
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A LA CARTE
NON-ALCOHOLIC BEVERAGES
Prices listed are per gallon unless otherwise stated. Minimum of one gallon per selected.
Freshly Brewed Premium Coffee,
Decaffeinated Coffee, or
Selection of Herbal Teas
Includes sugar, sugar substitute,
creamers and lemon
$55
VIP Freshly Brewed Premium
$65
Coffee, Decaffeinated Coffee,
or Selection of Herbal Teas
Includes sugar, sugar substitute,
creamers, caramel and chocolate
sauces, sugar sticks, honey and
fresh whipped cream
Keurig Starbucks K-Cups
Coffee Service
$350
Includes machine rental.
24 Starbucks K-Cups of each of the
following included: Veranda Blend
Blonde, Pike Place Roast Coffee,
Café Verona, and Decaf House
Blend, with sweeteners, creamers,
bio-degradeable cups, lids, sleeves
and napkins
Additional Starbucks K-Cups Optional:
Add an Attendant
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$125
Minimum order of 24 per selection.
CATERING MENU — ORANGE COUNTY CONVENTION CENTER
$180
A 20% service charge and applicable sales taxes will be added to all food and beverage orders
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A LA CARTE
NON-ALCOHOLIC BEVERAGES continued
Milk
$2.50
Assorted Fruit Juices
$3.75
Half Pint – 2% and skim
(per individual bottle)
Tropical Fruit Punch
$42
(by the gallon)
Lemonade $42
(by the gallon)
Freshly Brewed Iced Tea $42
$42
(by the gallon)
Assorted Pepsi products,
Including Diet (each)
Gatorade® (each)
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$6
Starbucks® Frappuccino (each)
$6
Aquafina® Bottled Water (each)
$3.25
Perrier® (each)
$3.50
Water Cooler Rental
$200
One time charge per cooler
Includes five-gallons of Spring Water
(by the gallon)
Southern Sweet Tea
Red Bull® Energy Drink (each)
$3.25
Water Oasis Ceramic
Crock Rental (per show)
One time charge per ceramic crock
Includes one, five-gallon container
of Spring Water
Additional Spring Water
Five-gallon container
$55
$38.50
$4
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A LA CARTE
FROM THE BAKERY
Fresh Baked Breakfast Pastries
$42
Minimum of one dozen per selection
$48
By the pie (12 slices)
· Assorted muffin tops
· Assorted Danish
· Assorted scones
· Assorted croissants
· Assorted bagels with cream
cheese, butter and preserves
Assorted Sliced Breakfast Breads
Fruitizzas
Freshly baked pastry crust topped
with custard and apricot glazed
sliced fruits
$30
Mini Picasso Brownies (dozen)
$40
Pecan Diamonds (dozen)
$40
By the loaf (10 slices)
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Vegetable Biscuits (dozen)
Fresh baked with butter, preserves
and honey
$38
Pan Dulces (dozen)
Freshly baked Mexican sweet bread
$38
Assorted Gourmet Cookies (dozen)
Freshly baked
$36
Double Fudge Brownies (dozen)
$38
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A LA CARTE
FROM THE BAKERY continued
Gourmet Cupcakes
$34
Minimum of one dozen per flavor
(approximately 50 slices)
$160
Choice of raspberry, peach, or
strawberry-blueberry fillings with
vanilla cream cheese, chocolate
fudge or fresh whipped cream toppings
· Carrot raisin and walnuts
with vanilla icing
· Red velvet with cream
cheese icing
· Picasso with chocolate
chunks, chocolate fudge,
mini marshmallows and
chocolate shavings
· B
anana nut cream with
chocolate icing
· B
erries and cream
with vanilla icing
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Half Sheet Cake*
Full Sheet Cake*
$290
(approximately 100 slices)
Choice of raspberry, peach, or
strawberry-blueberry fillings with
vanilla cream cheese, chocolate
fudge or fresh whipped cream toppings
*Custom artwork available upon request.
Please speak to your catering sales manager
Petite Dessert Pastries (dozen)
$46
White, Milk and Dark Chocolate
Covered Strawberries (dozen)
$46
Picasso Chocolate Long
Stem Strawberries (dozen)
$58
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A LA CARTE
FROM THE PANTRY
Sliced Seasonal Fruits
and Berries (per guest)
With honey yogurt
dipping sauce
Whole Fresh Fruit (each)
Individual Assorted
Fruit Yogurt (each)
$7
$2.75
$4
$5.25
Granola Bars (each)
$2.75
$3
(each)
Linzer Premium Fruit
and Nut Bars
(dozen)
Trail Mix (each)
$32
$3.75
Individual size bag
$2.25
Individual size bag
$15
Traditional or Spicy Chex®
Snack Mix
$15
(by the pound)
Plantain Chips (each)
$3.25
Individual size bag
Roasted Gourmet Cocktail Nuts
$20
(pound)
Tortilla Chips (per guest)
With zesty salsa and guacamole
Potato Chips and Dip
$5
$3.50
(per guest)
Please select one:
Honey Roasted Peanuts
Bulk Candy
$20
(pound)
$18.50
Full Size Candy Bars (each)
$3.75
Assorted Ice Cream Novelties $3.50
A selection of ice cream
sandwiches, cones, sherbet
cups and strawberry shortcake
on a stick
(by the pound)
Freezer rental required at $100 per unit
Crunchy Pretzel Twists$12
Premium Ice Cream Novelties $5.50
A selection of Dove® ice cream
bars, M&M’s® cookie sandwiches,
and Snickers® cones
(by the pound)
$3.25
Caribbean Snack Mix
(by the pound)
Dill sour cream dip, French onion
dip or creamy ranch dip
Individual size bag
Cracker Jack® (each)
$3.75
(each) Individual size bag
Pretzels, Potato Chips, Corn
Chips and Doritos® (each)
Assorted Cold Cereals (each)
With 2% and skim milk
Kellogg’s® Nutri-Grain Bars
White Cheddar Popcorn
Giant Soft Pretzels with Mustard
and Warm Nacho Cheese Sauce $42
Freezer rental required at $100 per unit
(dozen)
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B R EA K M ENUS
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B R EA K S ERV ICE
BREAKS
Prices listed are per guest. Minimum of 25 guests.
All breaks are priced based on an event duration of 30 minutes.
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Citrus Break
Bountiful baskets of seasonal whole
fresh fruits, Key lime cheesecake bars,
lemon bars, orange glazed sugar
cookies and lemon drop Jelly Belly®
jelly beans
$10
Death by Chocolate Break
Chocolate dipped Oreo® cookies,
pretzel rods, strawberries, peanuts,
double fudge brownies and double
chocolate chip cookies
$13
Snack Attack Break
Sweet and salty trail mix, Ruffles®
potato chips, crunchy pretzel twists,
Goldfish®, assorted fresh baked
cookies, Rice Krispies® treats and
M&M® candies
$11
Power Break
A selection of whole grain and oat
muffins, vegetable breads, assorted
dried fruits, energy and granola bars
and whole seasonal fresh fruit
$14
Harvest Break
Grilled local vegetable antipasto
display, herb marinated olives, roasted
peppers, gourmet cheese board with
regional favorites, toasted specialty
flat breads and lavosh crackers, sofrito
vinaigrette hummus and tortilla chips
$15
Ball Park Break
Gourmet soft pretzels with mustard,
mini hot dogs, individual bags of dry
roasted peanuts and white cheddar
popcorn
$11
Nostalgic Candy Break
Good & Plenty®, Hot Tamales®,
Raisinets®, Goobers®, Jaw Breakers®,
Snow Caps® and Malt Balls
$10.50
(selections based upon availability)
Health Break
Individual low-fat yogurts, bananas
and apples; trail mix and granola bars
$11
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B R EA K S ERV ICE
BREAKS continued
Farm Stand Fruit and
Vegetable Break
Fresh vegetable crudité display with
herb ranch dip, sliced seasonal fresh
fruits with honey yogurt dip, baked
herb crostini and flat bread crackers,
plantain chips, cheddar and brie
cheese wheels
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$16
South Florida Spice Break
Mojo spiced gourmet nuts, crispy
fried plantain chips with spicy
Caribbean black bean dip, chipotle
spiced mango salsa with fried tortilla
chips and toasted crostini with
habanero grilled corn salsa
$12
Milk and Cookies Break
Whole fresh fruit basket, freshly baked
chocolate chip, oatmeal, peanut
butter and sugar cookies, individual
half pints of 2% milk and skim
$11
Country Fair Break
White cheddar and caramel flavored
popcorn, roasted mixed nuts, soft
jumbo pretzels with mustard and hot
cheese sauce and freshly baked
brownies and blondies
$11
Eye Opener Energy Break
Whole fresh fruit basket, individual
fruit yogurts, assorted dried fruits and
healthy trail mix in individual bags
Fruit and Cheese Break
Whole fresh fruit basket, assorted
regional and imported cheeses
with fruit garnish, gourmet crackers,
crostini, plantain chips and flat breads
$9
$12
Requests for break services in longer than 30 minutes
will result in an additional fee.
A $75 fee will be applied for service to less than
the stated minimum.
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B R E A K FA S T M E N U S
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B R E A K FA S T
CONTINENTAL BREAKFASTS
Prices listed are per guest.
Served with freshly brewed coffee, decaffeinated coffee and herbal tea.
Day Break Continental Breakfast $16
Florida orange, apple and cranberry juices, freshly
baked breakfast pastries and muffins served with butter
and preserves
The Park Avenue Continental $21.50
Florida orange and apple juice, mini fresh fruit yogurt
parfait, mini gourmet breakfast muffins, tropical fruitizzas,
fresh bagels and thinly sliced smoked salmon served with
tomatoes, onions, capers and cream cheese
Sunrise Continental Breakfast $18.75
Florida orange, apple and cranberry juices, sliced fresh
fruit display, freshly baked breakfast pastries,
muffins and bagels served with butter, preserves and
cream cheese
Healthy Start Continental $19.50
Florida orange, apple, tomato and V-8 juices, seasonal
fresh fruits and berries with non-fat yogurt and toasted
granola, whole grain muffins with margarine and fruit
preserves
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B R E A K FA S T
CONTINENTAL BREAKFAST ENHANCEMENTS
Prices listed are per piece.
Fluffy Fresh Scrambled Eggs $5.25
With diced bell pepper and
tomato confetti
Mediterranean Egg Medallion $6.00
With sautéed spinach, onion, garlic,
olive oil and feta cheese
English Muffin Breakfast Sandwich $4.50
Scrambled eggs, sausage and
American cheese
Southwestern Egg Medallion $6.00
With peppers, onion, Monterey Jack
cheese and ham
Buttermilk Biscuit Sandwich $5
Scrambled eggs, sausage and
cheddar cheese
Supreme Egg Medallion $6.25
With asparagus, roma tomato and
cheddar cheese
Breakfast Burrito $8
Scrambled eggs with chorizo and Monterey
Jack cheese in a grilled flour tortilla with
salsa fresca
Farmers Mix Meat Egg Medallion $6.25
With sage sausage, bacon, ham
and potatoes
Egg Medallion $5.25
Oven poached with sea salt and pepper
Lorraine Egg Medallion $5.50
With bacon, gruyère Swiss cheese and
sautéed onion
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Vegetarian Egg Medallion $6.50
Caprese style with roma tomato,
basil and fresh buffalo mozzarella
Gluten Free Muffins $56.00
(dozen)
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B R E A K FA S T
BREAKFAST BUFFET SELECTIONS
Served with freshly brewed coffee, decaffeinated coffee and herbal tea
Central Florida Breakfast Buffet $26.50
Florida orange, apple and cranberry juices, sliced
seasonal fresh fruit, freshly baked muffins, croissants and
breakfast Danish served with butter, preserves and seasonal
Florida honey, egg medallions, sautéed breakfast potatoes
with charred sweet peppers, smoked bacon strips and
sausage links
Winter Park Breakfast Buffet $29
Fresh orange, apple and cranberry juices, fresh bagels,
muffins and croissants served with sweet butter, cream
cheese, assorted jams and preserves, thick sliced French
toast with warm maple syrup served with berry compote
and whipped butter, scrambled eggs with chives, breakfast
sausage and home-style signature red potatoes with
peppers and onions
Tangelo Park Breakfast Buffet $27.50
seasonal fresh fruit and berries, pecan sticky buns and
glazed cinnamon rolls, egg medallions, country ham steaks,
warm buttermilk biscuits with southern-style gravy
and home fried potatoes
Dr. Phillips Breakfast Buffet $32
seasonal fresh fruit and berries, fresh bagels and flavored
cream cheeses, smoked salmon with tomatoes, capers,
onions and cream cheese, egg medallions, roasted chicken
apple sausage and crispy breakfast potatoes
A $75 fee will be applied for service to less than the
stated minimum.
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B R E A K FA S T
BREAKFAST BUFFET ENHANCEMENTS
Prices listed are per guest. Minimum of 25 guests per station.
Oatmeal $6.75
With butter, brown sugar, cinnamon, seasonal Florida
honey and an assortment of dried fruits
“Down-Home” Southern Style $8.50
Sausage gravy with fresh baked biscuits, cheddar cheese,
grits, chopped bacon, sage pork sausage patties and a hot
sauce bar
Custard Baked French Toast $8.50
Served with cinnamon, brown sugar, raisins, pecans and
maple syrup
Omelet and Egg Station* $10.50
Prepared to order with mushrooms, peppers, onions,
tomatoes, grated cheese, baby spinach and diced ham
(Egg substitute available at additional charge)
Smoked Salmon with Bagels $12.50
With cream cheese, grated hard-boiled eggs, thin sliced
red onions, chopped parsley, sliced vine-ripened tomatoes,
capers and a selection of bakery fresh bagels
A culinary professional is required. $225 per station.
*
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B R E A K FA S T
PLATED BREAKFASTS
All plated breakfasts include fresh sliced seasonal fruit, Florida orange juice,
freshly baked breakfast pastries with butter and preserves, freshly brewed
coffee, decaffeinated coffee and herbal tea.
Traditional American Breakfast $24.50
Egg medallion, hash brown potatoes and
applewood smoked bacon
Caramelized Peach French Toast $24.75
Thick sliced bread dipped in egg batter with peach glaze
served with grilled chicken apple sausage
Banana Walnut Pancakes $24.75
Freshly prepared pancakes with walnuts, whipped
cinnamon honey butter, warm maple syrup and served
with applewood smoked bacon
Scrambled Eggs Quesadillas $26
Grilled tortillas filled with fluffy scrambled eggs, green chili,
scallions, stewed black beans and chorizo. Served with chili
roasted papas criolla, salsa fresca and sour cream
Orange Sunshine $28
Egg medallion, country ham, thick sliced bacon and French
toast bread pudding with warm Georgia peach compote.
Served with three potato hash
South Beach Stratta $30
Scrambled eggs, tomato, peppers, chorizo and cheddar
cheese wrapped in a puff cheese pastry with lime hollandaise,
three potato hash, grilled roma tomatoes and mini peppers
Central Florida Frittata $26
Florida frittata filled with potatoes, peppers, onions and
cheddar cheese. Served with roasted tomato pepper cream,
chorizo link, thick sliced bacon and lyonnaise potatoes with
caramelized onions
A $75 fee will be applied for service to less than the stated minimum.
Mushroom and Spinach Frittata $24.75
Eggs with herbed feta cheese, grilled mushrooms and
spinach. Served with roasted baby red potatoes
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LUN CH M ENUS
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LUN CH
BOXED LUNCHES
All boxed lunches are served with an individual bag of potato chips,
chocolate chip cookies and condiments.
Traditional Boxed Lunch $21
Served on a French roll with lettuce and tomato
Gourmet Wrap Boxed Lunch $26
Served with pasta salad
Please select from the following:
· Turkey and cheddar cheese
· Roast beef and cheddar cheese
· Ham and Swiss cheese
· Grilled vegetables
· Chicken and cheddar cheese
Gourmet Salad Boxed Lunch $23
Accompanied by appropriate dressings
· Barbeque chicken on mixed greens with
black beans, onions, bell peppers and tomatoes
with ranch dressing
· Chicken Caesar with cornbread croutons and
Key lime Caesar dressing
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· Southwest roast beef with grilled peppers
· Smoked turkey with pesto
· Grilled vegetables
Premium Boxed Lunch $26
Served with lettuce, tomato and dill pickle
· Turkey and Swiss on focaccia
· Roasted beef with Boursin® cheese and onion marmalade
on a kaiser roll
· Salami, capicola, ham and pepperoni with provolone
cheese on an onion roll
· Tomato, mozzarella, basil and olive oil on a baguette
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LUN CH
PLATED LUNCHES
Plated lunch entrées include choice of salad, fresh baked rolls and butter, dessert,
freshly brewed coffee, decaffeinated coffee, herbal tea and iced tea.
ENTRÉES
Please select one from the following:
Pan-Seared Pacific Dory $36
Pan-seared pacific dory with curry
spiced lime beurre blanc, sprouts,
pineapple fried rice and sautéed
seasonal vegetables
Chili-Seared Salmon $38
Chili-seared salmon served on
jasmine rice with edamame,
Caribbean fruit salsa, garlic cilantro
butter and steamed fresh vegetables
Roasted Vegetable Rollatini $34
Fresh pinwheel shaped pasta stuffed
with ricotta and mozzarella. Served
with roasted vegetables and rosa
cream sauce
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Roasted Portobello Mushroom $29
Roasted portobello mushroom stuffed
with risotto, sun-dried tomatoes, thyme
and Parmesan cheese gratin. Served
with a medley of freshly harvested
vegetables
Grilled Breast of Chicken $33
Grilled bone-in breast of chicken with
balsamic glazed cipollini onions and
baby tomato relish, whipped Yukon gold
potatoes and roasted seasonal fresh
vegetables
Sautéed Sofrito Chicken $35
Sautéed bone-in sofrito breast of chicken
with black beans and cheese, basmati rice
and seasonal fresh vegetable medley
Roasted Tenderloin of Beef $48
Sliced beef tenderloin with red chimichurri
sauce. Served with roasted Yukon potatoes
with olive oil and sea salt and fresh seasonal
vegetables
Mediterranean Roasted Chicken $34
Mediterranean bone-in breast of chicken
with Florida honey, served with basmati
rice, fresh curried potato and vegetables
Pork Tenderloin Medallions $36
Pork tenderloin medallions and sweet
onion cornbread stuffing with green apples,
mushrooms and sherry pan gravy with
caramelized shallots. Served with a medley
of seasonal vegetables
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LUN CH
PLATED LUNCHES continued
SALADS
Garden Harvest Salad
Hand-picked lettuce with vine-ripened
tomatoes, crisp cucumbers, red
radishes, radicchio, crunchy carrots
and toasted sunflower seeds. Burgundy
wine vinaigrette
Baby Spinach and Mixed Green Salad
Tossed baby spinach and mixed greens
with grape tomatoes, sliced cucumbers,
hard boiled eggs, candied pecans
and golden raisins. Spiced mustard
vinaigrette
Classic Caesar Salad
Chopped romaine lettuce topped
with home-style croutons and shredded
Parmesan cheese. Classic Caesar
dressing
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Iceberg Wedge Salad
Wedge of iceberg lettuce topped
with sliced radishes, chopped bacon
bits, roma tomatoes and crumbled
blue cheese. Blue cheese dressing
Spring Mix Salad
Red and yellow tomatoes, radishes,
carrot curls and croutons. Sherry
vinaigrette
Florida Citrus Salad $3 additional
Bibb lettuce, tomato, orange slices,
red onion, cracked black pepper,
olive oil and sea salt. Balsamic vinaigrette
Baby Red Romaine Salad $4 additional
Baby red romaine lettuce with steak-cut
tomatoes and local blue cheese. Citrus
honey vinaigrette
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LUN CH
PLATED LUNCHES continued
DESSERTS
Triple Chocolate Pastry Bombe
White, milk and dark chocolate pastry
cream with raspberry preserves.
Topped with shaved chocolate.
Presented in a dessert cup
Bavarian Peach Melba
Georgia peaches and vanilla cream
with a raspberry coulis. Presented in
a dessert cup
Strawberry Chocolate Romanoff
Strawberries and cream with vanilla
cake, topped with shaved chocolate.
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Black Forest Cherries Jubilee
Cream Cake
Chocolate cake with bing cherries,
chocolate mousse, cherry cream
and shaved chocolate. Presented
in a dessert cup
Authentic Key Lime Pie
Fresh squeezed Key lime juice with
condensed milk, crystal sugar and
egg custard baked in a sugar crust
Carrot Cake
Golden brown sugar batter of sweet
carrots, golden raisins and walnuts
baked and topped with an old
fashioned cream cheese icing
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LUN CH
LUNCH BUFFETS
Lunch Buffets include freshly brewed coffee, decaffeinated coffee, herbal
tea and iced tea.
The Deli Lunch Buffet $29
· Mixed Field Greens
Tomatoes, cucumbers, carrot curls, daikon
sprouts, red cabbage, croutons and creamy
vinaigrette dressing
· Bowtie Macaroni Salad
Carrots, celery and sweet onion
· Southern Red Skin Potato Salad
Mustard, mayonnaise and relish
· Sliced Deli Meats
Smoked turkey breast, roast beef, cured ham
and Genoa salami
· Sliced Cheeses
Cheddar, Swiss and Monterey Jack
· Condiments
Lettuce, tomatoes, onions, dill pickles,
mayonnaise and mustard
· Artisan Sliced Breads
Fresh baguettes, onion rolls and marbled rye
· Picasso Brownies, Blondies and
Freshly Baked Gourmet Cookies
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The Southern Lunch Buffet $42
· Garden Harvest Vegetable Crudité
Crisp seasonal vegetables and home-style pickles
· Classic Caesar Salad
Crisp romaine lettuce, garlic croutons, Parmesan
cheese and traditional Caesar dressing
· Southern Cole Slaw
Creamy citrus dressing
· Slow Roasted Sirloin of Beef
Slow roasted and served with natural jus
· Country Fried Chicken
Buttermilk battered and fried golden brown
· Mac n’ Cheese
Baked with a three-cheese blend
· Green Beans
Caramelized onions
· Smokehouse Barbecue Sauce Bar
· Hearth Baked Rolls and Butter
· Baked Apple Cobbler and Freshly Baked
Gourmet Cookies
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LUN CH
LUNCH BUFFETS continued
Orlando Sun Country Picnic Lunch Buffet $34
· Creamy Hummus with Roasted Red Pepper Dip
Seasoned flat breads and specialty crackers
· Tomato, Hearts of Palm and Radicchio Salad
Orange vinaigrette
· Fusilli Pasta Salad
Red and yellow tear drop tomatoes, fresh
basil, crumbled feta cheese and red pepper
vinaigrette
· Baked Three-Potato Salad
Yukon gold, sweet and red bliss potatoes with
sour cream, grain mustard dressing and flat
leaf parsley
· Petite Sandwiches on Sliced French Baguette
– Smoked turkey B.L.T. with cranberry aioli
– Spicy Italian with salami, ham, capicola,
mortadella and provolone cheese
– Grilled vegetables with fresh mozzarella
and pesto
· Individual Bags of Gourmet Chips
· Freshly Baked Gourmet Cookies and Double
Fudge Brownies
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Lake Eola Buffet $41
· Seafood Pasta Salad
Confetti peppers and rémoulade dressing
· Tropical Fruit Salad
Lime and coconut
· Wild Greens and Vegetable Chop Salad
Cucumbers, red onions, tomatoes, green beans,
carrots and broccolini in citrus vinaigrette
· Grilled Sofrito Chicken
Grilled bone-in chicken with chopped onions,
green peppers, garlic and herbs
· Soy Grilled Pacific Dory
Cipollini onions and balsamic syrup
· Mac n’ Cheese
Baked with a three-cheese blend
· Jasmine Rice
· Steamed Seasonal Medley of Vegetables
· Authentic Key Lime Pie
Fresh squeezed Key lime juice, condensed milk,
crystal sugar and egg custard baked in a
sugar crust
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LUN CH
Atlantic Coast Lunch Buffet $44
· Vine-Ripened Tomatoes and Fresh Mozzarella
Cracked pepper, sea salt and extra virgin olive oil
· Grilled Vegetable Antipasto
Roasted sweet peppers and marinated olives
· Bibb Lettuce Salad
Toasted walnuts, blue cheese and creamy Dijon
tarragon dressing
· Grilled Shrimp on Stick
Mango salsa and beurre blanc
· Atlantic Cod
Lemon caper rémoulade
· Roasted Bone-in Breast of Chicken
Mushrooms and red wine sauce
· Fettuccine
Sun-baked tomatoes, sautéed spinach, garlic
cream and roasted artichoke hearts
· Sautéed Seasonal Vegetables
· Wild Blueberry and Lemon Bars
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Central Florida Lunch Buffet $38
· Southern Red Skin Potato Salad
Mustard, mayonnaise and relish
· Marinated White Bean Salad
Hickory smoked bacon and pickled red onions
· Crunchy Carrot Slaw
Dill and golden raisins
· Country Fried Chicken
Buttermilk battered and fried golden brown
· Grilled Marinated Pork Chops
Mushroom, pepper and tomato creole sauce
· Sour Cream Mashed Potatoes
· Green Onions and Sautéed Green Beans
· Corn Bread and Vegetable Biscuits
Whipped honey butter
· Peach Cobbler
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LUN CH
The Mexican Fiesta Buffet $37
· Southwest Caesar Salad
Roasted corn, tomatoes, peppers
and croutons served with ancho
chili lime ranch dressing
· Three Cheese Enchiladas
A blend of cheeses baked in corn
tortillas with ranchero sauce
· Chicken and Beef Fajitas
Warm tortillas, sour cream, onions,
peppers, jalapeños, shredded
cabbage and shredded cheese
· Yellow Corn Chips
Salsa fresca
· Fresh Sautéed Southwestern
Vegetable Medley
· Spanish Rice
· Tres Leches Parfait and Tropical Fruits
· Flan
Little Italy Buffet $37
· Spring Lettuce Mix
Red onion, black olives and roma
tomatoes served with Italian
vinaigrette and ranch dressings
· Cherry Tomato and Mozzarella Salad
With fresh basil and vinaigrette
· Four Cheese Cappelletti
Spicy marinara
· Chicken Marsala
Pan seared boneless breasts topped
with rich marsala wine sauce
· Vegetable Lasagna
Grilled garden vegetables baked with
a bold tomato sauce and cheese
· Roasted Italian Vegetables
· Fresh Baked Rolls and Focaccia
Breadsticks
· Tiramisu
Asian Style Buffet $37
· Fried Wonton Chips
· Mixed Greens and Julienne
Vegetables
Ginger sesame dressing
· Asian Lo Mein Salad
Vegetables and noodles served
with citrus-soy
· Orange Chicken
Battered chicken with ginger,
scallion, orange and oyster sauce
· Asian Pacific Dory
Miso glaze, mung and black
bean sauce
· Blended Jasmine Rice and
Edamame
· Key Lime Cream and
Graham Cracker
Served in a cup
A $75 fee will be applied for service to less than the stated minimum
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LUN CH
Premium Lunch Buffet $42
The price listed is per guest. Minimum of 25 guests.
The Premium Lunch Buffet offers many combinations of foods to best suit your attendees. Served with
hearth baked rolls and butter, freshly brewed coffee, decaffeinated coffee, herbal tea and iced tea.
SALADS
ENTRÉES
Please select two options from the following:
· Garden Greens
Blue cheese, candied walnuts and
mustard vinaigrette
· Classic Caesar Salad
Romaine lettuce, Pecorino Romano,
garlic croutons, lemon wedges and
classic Caesar dressing
· Fruits & Cheese
Tropical fruits, imported and domestic
cheeses and pickled vegetables
· Caprese Salad
Fresh mozzarella, tomato, basil and olive oil
· Roasted Three-Potato Salad
Yukon gold, sweet and red bliss potatoes
with baby spinach
30
· Chicken Francaise
Puttanesca sauce
· Smothered Mojo Pork Loin
Onion, lime and garlic
· Oven Poached Atlantic Cod
Lemon, capers, carrot, celery, leek
and thyme
· Poached Salmon
Lemon beurre blanc
· Sliced Roast Sirloin
Garlic rosemary demi-glace sauce
· Sofrito Chicken Supreme
Pan-roasted breast of chicken, sautéed
peppers, onions, tomato and garlic
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LUN CH
Premium Lunch Buffet $42 continued
SIDES
DESSERTS
· Fettuccini Alfredo au Gratin
· Roasted Sweet and Yukon Gold
Potato Wedges
· Jasmine Rice
· Garlic Mashed Red Skin Potatoes
· Baked Roma Tomato
· Three-Cheese Potato Au Gratin
· Steamed Broccoli, Cauliflower
and Carrot Medley
· Roasted Zucchini, Mushroom,
Asparagus, Tomatoes, Onions
and Peppers
· Triple Chocolate Pastry Bombe
White, milk and dark chocolate
pastry cream with raspberry preserves.
Topped with shaved chocolate.
· Bavarian Peach Melba
Georgia peaches and vanilla cream
with a raspberry coulis. Presented in
a dessert cup
· Strawberry Chocolate Romanoff
Strawberries and cream with vanilla
cake, topped with shaved chocolate.
· Black Forest Cherries Jubilee
Cream Cake
Chocolate cake with bing cherries,
chocolate mousse, cherry cream
and shaved chocolate. Presented
in a dessert cup
· Authentic Key Lime Pie
Fresh squeezed Key lime juice with
condensed milk, crystal sugar and
egg custard baked in a sugar crust
· Carrot Cake
Golden brown sugar batter of sweet
carrots, golden raisins and walnuts
baked and topped with an old
A $75 fee will be applied for service to less than the stated minimum
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DINNER M ENUS
Photo by Eddison Moreno
INDEX
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DINNER
PLATED DINNERS
All plated dinner entrées include choice of salad, hearth baked rolls and butter,
dessert, freshly brewed coffee, decaffeinated coffee, herbal tea and iced tea.
ENTRÉES
Soy Chicken Breast $42
Boneless breast with soy ginger glaze,
jasmine rice, spring onions and
crunchy Asian vegetable medley
Free Range Chicken Breast $45
Mushrooms, braised artichoke and
sweet onion ragout. Served with
multi-grain pilaf and seasonal
fresh vegetables
Filet of Beef $56
8-oz. filet mignon with red chimichurri
sauce, crispy seasoned onion straws,
butter mashed potatoes and roasted
root vegetables
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Prime Cut Roast Sirloin $47
Mustard horseradish demi-glace
sauce, rosemary roasted golden
potatoes and seasonal
fresh vegetables
Petit Filet and Grilled Prawns $72
Argentinean steak sauce, oven-dried
tomato, potato cheese gratin and
roasted vegetable medley
Pan-Seared Crab Cakes $49
Charred corn and jalapeño cream,
egg linguini with cracked black
pepper, Thai basil oil and fresh
baby vegetable medley
Oven Roasted Grouper Fillet $47
Creamed spinach, herbed dauphinoise
potatoes and sautéed fresh vegetables
Grilled Portobello Mushroom and
Roasted Vegetable Wellington $41
Tomato-cumin puree, multigrain pilaf
and grilled vegetable medley
Double-Cut Lamb Chop $62
Tomato mint relish, red wine glacé,
rosemary roasted fingerling potatoes
and fresh seasonal vegetables
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DINNER
PLATED DINNERS continued
SALADS
Baby Iceberg Wedge
Slivered red onions, shaved carrots, crispy pancetta
bacon, herb speckled oven dried tomatoes and
tangy ranch dressing or sweet balsamic vinaigrette
Caesar Salad
Baby romaine lettuce head with garlic herb croutons,
Parmesan cheese and classic Caesar dressing
Grilled Antipasto
Peppers, asparagus, zucchini, olives and portobello
mushrooms
Caprese Salad
Fresh mozzarella, tomato, basil and balsamic vinegar
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DINNER
PLATED DINNERS continued
DESSERTS
Triple Chocolate Pastry Bombe
White, milk and dark chocolate pastry cream
with raspberry preserves. Topped with shaved
chocolate. Presented in a dessert cup
Bavarian Peach Melba
Georgia peaches and vanilla cream with a
raspberry coulis. Presented in a dessert cup
Authentic Key Lime Pie
Fresh squeezed Key lime juice with condensed milk,
crystal sugar and egg custard baked in a sugar crust
Carrot Cake
Golden brown sugar batter of sweet carrots, golden
raisins and walnuts baked and topped with an old
Strawberry Chocolate Romanoff
Strawberries and cream with vanilla cake,
topped with shaved chocolate. Presented in
a dessert cup
Black Forest Cherries Jubilee Cream Cake
Chocolate cake with bing cherries, chocolate
mousse, cherry cream and shaved chocolate.
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Photo by Songquan Deng / Shutterstock.com
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R E CEPTIO N M ENUS
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R E CEPTIO N
COLD HORS D’OEUVRE
Prices listed are per piece. Minimum of 100 pieces
per selection.
Assorted Pinwheel Tea Sandwich
$3.50
Caribbean Ceviche Shooter
$4.50
Tomato and Fresh Mozzarella Shooter
$3.50
Asian Spoon Ahi Tuna Tataki with Plantain Chip
$4.50
Vegetarian Summer Roll
with Peanut Dipping Sauce
$4.75
Prosciutto-wrapped Melon
on Bamboo Skewer
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$4
Smoked Salmon on Wonton Crisp with Wasabi Aioli
$4.25
Jumbo Shrimp Cocktail with Lemons and Cocktail Sauce
Rice Roll with Jerked Tuna, Mango Relish
and Wasabi Aioli
$4.50
$5.25
California Roll with Soy Dipping Sauce, Wasabi
and Pickled Ginger
$4.50
Caprese Slider with Tomato, Fresh Mozzarella,
Grilled Squash, Basil
and Pesto Aioli
Prosciutto-wrapped Shrimp with Rémoulade
$6.75
Wild Salmon and Asparagus with Honey Dijon
$5.75
$6
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R E CEPTIO N
HOT HORS D’OEUVRE
Prices listed are per piece. Minimum of 100 pieces
per selection.
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Wedge Fried Pickles with Ranch Dipping Sauce
$3.25
Chicken Quesadilla with Pico de Gallo and Sour Cream
$4.75
Chicken Breast Slider with Pepper Jack Cheese
$5.25
Vegetable Spring Roll with Sweet and Sour Dipping Sauce
$3.75
Teriyaki Beef Kabob
$5.50
Italian Chicken Parmesan Slider
$5.25
Fried Pot Sticker with Ponzu Sauce
$3.75
Mini Beef Wellington
$5.75
$5.50
$4.75
Beef Empanada
$4.50
Argentine Chicken Empanada with Garlic Aioli
Blue Crab Cake with Citrus Herb Rémoulade
$5.50
Portobello Mushroom Crisp
with Smoked Chipotle Aioli
$3.75
Sausage en Croute with Stone Ground Mustard
$4.75
Bacon-wrapped Diver Scallop with Garlic Cream
$5.50
Arancini Risotto and Cheese
Ball with Pomodoro Sauce
$4.25
Turkey Slider with Stuffing and Cranberry Sauce on a Sweet Bun
$4.75
Coconut Shrimp with Pineapple Chutney
$5.50
Vegetable Cheese Quesadilla
$5.00
Chicken Cordon Bleu with
Gruyere Cheese and Dijonnaise
$4.75
Corn Beef Reuben and Swiss Slider with Sauerkraut and
Thousand Island
New Zealand Shepherd’s Pie
$4.50
$5.25
Beef Saté with Pineapple Fried Rice
$5.75
Caribbean Guava BBQ Chicken Saté
$4.50
Brazilian Churrasco Steak and Chimichurri Dipping Sauce
$5.25
BBQ Pulled Pork Slider with Smoked Cheddar on Sweet Bun
$5.75
Southwest Spring Roll with Mustard Aioli
$4.75
Angus Beef Slider with American Cheese
Mini Cuban Slider $5.75
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R E CEPTIO N
RECEPTION STATIONS
Nacho Bar* Yellow corn tortilla chips, black beans, queso blanco,
chicken tinga, sour cream, guacamole, fresh jalapeño
and pico de gallo
Prices listed are per guest unless otherwise stated.
Imported and Domestic Cheese Display
Garnished with seasonal fruit, sliced
baguettes and assorted crackers
Serves approximately 25 guests
$225
$450
Sliced Seasonal Fruits and Berries Display
Served with an orange yogurt dip
$187.50
$375
Pasta Station* Penne rigati, whole wheat pasta and warm garlic sticks
Marinara, pesto, a la vodka, garlic and cream,
or sun-dried tomato
$175
$350
$75
$150
Gulf Coast Paella Station* Fresh shrimp, chicken and chorizo sausage
blended with seasoned rice. Served in a rich
broth garnished with peppers, onions and herbs
$15
Hibachi Sea Bass Display
Sautéed miso strips of sea bass, hibachi grilled,
and served with ponzu sauce
$11
*Add
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$14
Please select two from the following sauces:
Roasted Garlic Hummus
Served with crisp pita chips and
cucumber-carrot relish
Baked Brie
$175
Imported brie wheel topped with a tropical fruit chutney
of mango, papaya, citrus and coconut, wrapped in puff
pastry and baked until golden brown, served warm
Fresh Vegetable Crudités
Creamy mojito dip and spicy Florida
ranch dip
$11
a culinary professional at $225 per station (4 hours).
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R E CEPTIO N
DESSERT STATIONS
Local Fresh Fruit Cobblers in Skillets $8.50
Stewed fruit compote, topped with dimples of southern
buttermilk biscuits, sprinkled with cinnamon streusel and
baked until golden brown. Served with a scoop of French
vanilla ice cream
An attendant is required at $180 (4 hours).
Bananas Foster or Cherries Jubilee Action Station $9.50
Sliced bananas or cherries in butter with brown sugar, lemon,
cinnamon, a splash of rum and flambéed before your eyes.
Served over French vanilla ice cream
An attendant is required at $225 (4 hours).
Ice Cream Social $15
Premium vanilla ice cream presented in an ice bowl with
nuts, cherries, whipped cream, shredded toasted coconut,
chopped assorted candy bars and cookies
Strawberry Shortcake Station $14.50
Build your own station to include:
· Fresh strawberries and mixed berry compote
· Shortcake biscuits, pound cake, chocolate sauce and
whipped cream
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R E CEPTIO N
CARVED TO ORDER STATIONS
Prices listed are per carved item.
All carved items are served with petite rolls and
appropriate condiments.
Sage and Rosemary Rubbed Turkey Breast $375
Orange-cranberry sauce, yellow mustard and mayonnaise
(Serves approximately 30 guests)
Pepper and Sea Salt Encrusted Steamship of Beef $1200
Horseradish sauce, whole grain mustard and mayonnaise
Herb Encrusted Tenderloin of Beef $350
Horseradish sauce, whole grain mustard and mayonnaise
Mustard Encrusted Bone-In Ham $550
Pineapple-jalapeño chutney and horseradish sauce
Oxford Prime Rib $525
A unique preparation for “fork tender” prime rib.
Served with horseradish sauce
A culinary professional is required. $225 per station.
Porchetta Roast $495
Garlic and rosemary crusted pork shoulder roast, served
with mustard horseradish aioli
Argentinean Seasoned Baron of Beef $600
Ajili mojili sauce, aji sauce and salsa vinaigrette
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42
B EV ER AG E M ENUS
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B E V E R AG ES
HOSTED BEVERAGES
Ultra-Premium Spirits
$7.50
Deluxe Spirits
$6.50
Imported Beer
By the cocktail
By the cocktail
By the can
Grey Goose Vodka
Bombay Sapphire Gin
Bacardi 8 Rum
Herradura Silver Tequila
Johnnie Walker Black Scotch
Woodford Reserve Whiskey
Crown Royal Whisky
New Amsterdam Vodka
Bombay Original Gin
Bacardi Superior Rum
Jose Cuervo Especial Tequila
Dewars White Label Scotch
Jack Daniel’s Whiskey
Seagram’s 7 Crown Whiskey
Heineken
Amstel Light
Premium Spirits
By the cocktail
Ketel One Vodka
Tanqueray Gin
Captain Morgan White Rum
Camarena Silver Tequila
Dewar’s 12 Scotch
Bulleit Bourbon
Seagram’s VO Whisky
$7.00
Premium Wine
American Premium Beer $6.00
$5.00
By the can, choice of two
$6.75
By the glass
Bonterra, Mendocino, Chardonnay
The Monterey Vineyard,
Cabernet Sauvignon
Casillero del Diablo, Merlot
Ecco Domani, Delle Venezie,
Pinot Grigio
Budweiser
Bud Light
Miller Lite
O’Doul’s Amber (non-alcoholic)
Craft Beer
By the can
$5.75
Sam Adams Boston Lager
Blue Moon
Orlando Brewing Pale Ale
Draft Beer – Keg
By the keg
Deluxe Wine
$6.25
By the glass
Canyon Road, Chardonnay
BV Century Cellars, Cabernet Sauvignon
Fetzer, Eagle Peak, Merlot
Placido, Pinot Grigio
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American Premium
Imported
$475
$575
Professional bartenders are required.
A fee of $225 per bartender is applied.
Bartender fees are waived if bar sales
exceed $600.
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B E V E R AG ES
WHITE WINES
Sparkling Wines
Chandon Brut – California
$42
Hints of brioche, an almond and
caramel bouquet and fruit, apple
and pear flavors
Banfi Rosa Regale – Italy $60
$32
$52
Ripe apple and pear, hints of
pineapple and citrus. Notes of white
peach, floral blossom and crisp acidity
44
$55
Bright grapefruit, lemon blossom
and pineapple aromas with rich
citrus, lemon oil, golden apples,
guava and hints of passion fruit
$30
$30
Aromas of peaches and cream,
citrus blossom and apricot
Exotic tropical aromas and
fragrant white flowers with flavors
of mango and white peach
Ghost Pines – California $42
$50
Baked apples and rich vanilla,
not overly oaked
William Hill Estate Winery
– California
$68
Ripe tropical and stone fruit
complemented by notes of caramel,
brown spice and toasted oak
Dark Horse – California
$66
$55
Baked apple, pear and lemon
cream flavors. Elegant finish of
sweet vanilla
Jekel Vineyards Gravelstone
– California
Alternative White
Bonterra, Viognier – California $45
Rosenblum Kathy’s Cuvee,
Viognier – California
Chardonnay
A by Acacia – California Lusciously ripe fruit expression of
white peach, ripe pear, golden
delicious apple, mango and papaya
Light-bodied with aromas and
flavors of ripe citrus and melon
Fruity bouquet with notes of pear,
banana, peach and honey. Rich and
full-bodied with a slight minerality finish
Canyon Road – California
Sterling Vineyards, Napa
– California
Canyon Road – California
Bouquet of jasmine, pear and
apple followed by apricot and
ripe apple on the palate
Pinot Grigio
Castello Banfi, San Angelo
– Italy
$52
Full-flavored, medium-bodied.
Peach, gooseberry and ripe tropical
fruit. Brilliant straw color, long and
clean finish
Captivating festive, cranberry hue
in color. Aromatic strawberries,
raspberries and rose petals
Riesling
Pacific Rim, Organic
– Washington
Sauvignon Blanc
Whitehaven – New Zealand $32
Baked apple and peach, nuances
of caramel and vanilla. Creamy oak
character with a lingering, smooth finish
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INDEX
B E V E R AG ES
RED WINES
Merlot
The Monterey Vineyard
– California
$46
$66
Jekel – California $40
Aromas of plum, blueberry and
tea, accented by cinnamon and
vanilla. Smooth tannins
Malbec
Trivento Golden Reserve
– Argentina
Bouquet of berry fruits, plum jam,
coffee and tobacco notes. Elegant
and powerful with velvety tannins
Rainstorm – Oregon Ripe red cherry, strawberry, classic
Pinot Noir with texture that is
supple and generous
$64
$63
Pomegranates, cherries, boysenberry
and lavender. Smooth, rich with
hints of vanilla and baking spice
Alternative Red
Fetzer Crimson, Red Blend
– California
Aromas of black cherry, allspice
and vanilla. Raspberries and plums
on the palate
45
$52
$55
MacMurray Ranch Estate
Vineyards – California
Cabernet Sauvignon
Bonterra Organic – California $50
Crafted from certified organically
grown grapes. Flavors of cherry
and currant. A lingering finish
Soft and elegant with flavors of
bright cherry, pomegranate and
red berries
Dark red fruit expression of bing
cherry, plum and black raspberry
with hints of red rose petal, chocolate
cherry truffle and vanilla
Five Rivers – California
$45
Rose petal, cola, earth and black
cherry on the nose. Baked
blackberry pie and bramble.
Full mouthfeel. Elegant tannins
Juicy black cherry, ripe plum
and cranberry mingle with
chocolate, vanilla and spice
Beaulieu Vineyards, Napa
Valley – California
Pinot Noir
Edna Valley – California Ghost Pines – California Silver Totem – Washington $49
Silky ruby red portraying aromas
of cherry, cedar and violet with lush
flavors of currant and blackberry
Dark Horse – California
$32
Coffee, mocha and ripe blackberry.
Rich and intense with dark fruit
flavors, hints of vanilla
Five Rivers – California
$42
$59
Dark fruit flavors, round tannins.
Enduring finish. Sweet vanilla and
savory notes
$40
Aromas of black cherry and
herbal sagebrush, with a nice
hint of toasty oak
Price per bottle. Wines are subject
to change based upon availability.
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Photo by Nataliya Hora / Shutterstock.com
INDEX
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I N F O R M AT I O N
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G E N E R A L I N F O R M AT I O N
POLICIES AND PROCEDURES
Exclusivity
Centerplate maintains the exclusive right to provide all food and
beverage in the Orange County Convention Center. All food and
beverages, including water, must be purchased from Centerplate.
Service Charges and Tax
A twenty percent (20%) service charge will apply to all food and
beverage charges. Current state and local sales taxes apply to all
food, beverage, labor charges, equipment rentals and service
charges are subject to applicable tax laws and regulations.
Menu Selection
Our knowledgeable Catering Sales Team is eager to assist you with
your event planning, menu selection and to answer any questions
or concerns. Even though our menus offer a wide variety from
which to choose, your Catering Sales Manager – together with
our Executive Chef – will be happy to design menus to suit your
special occasion.
The service charge of twenty percent (20%) is added to your bill for
this catered event/function (or comparable service). Twenty percent
(20%) of the total amount of this service charge is a “House” or “
Administrative Charge” which is used to defray the cost of set up,
break down, service and other house expenses. Eighty percent
(80%) of the total amount of this service charge is distributed to the
employees providing the service as a gratuity. You are free, but not
obligated to, add or give an additional gratuity directly to your servers.
Contracts
In order to execute your event, a signed copy of the Banquet
Contract and Banquet Event Orders (BEOs) must be returned
to Centerplate prior to any services being provided. The signed
contract, with its stated terms, constitutes the entire agreement
between the client and Centerplate. In addition, full payment for
all services must be received in advance of your first event.
If the Customer is an entity claiming exemption from taxation in the
State where the facility is located, please provide us satisfactory
evidence of such exemption thirty (30) days prior to the event in
order to be relieved of its obligation to pay state and local sales taxes.
Food and Beverage Pricing
A good faith estimate, of food and beverage prices, will be
provided in advance of the event’s start date and will be
confirmed at the signing of the contract. Due to fluctuating
market prices, however, we reserve the right to make product
substitutions based on specific commodity price increases.
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POLICIES AND PROCEDURES continued
Payment Policy
A deposit of ninety percent (90%) of the total contract value will
be required thirty (30) days in advance of the first function. The
final ten percent (10%), remaining balance due, shall be paid in
full prior to the start of the first scheduled function. A completed
credit card authorization form must be provided by the customer
as a guarantee of payment for any additional on-site services
rendered. MasterCard, Visa and American Express are gladly
accepted. Final payment is due within ten (10) days of invoice
date. In the event payment is not received within ten (10) days,
the credit card on file will be charged.
All money due to Centerplate will begin to accrue one and a half
percent (1.5%) interest from the date of the invoice for all sums
over thirty (30) days. Additionally, any cost of collection and
enforcement of the contracted services will be the responsibility
of the event.
Guarantees
The Customer shall notify Centerplate, not less than five (5)
business days (excluding holidays and weekends) prior to the
event, the minimum number of guests the Customer guarantees
will attend the event (the “Guaranteed Attendance”). There
may be applicable charges for events with minimal attendance.
If Customer fails to notify Centerplate of the guaranteed
attendance within the time required, (a) Centerplate shall
prepare for and provide services to guests attending the event
on the basis of the estimated attendance specified in the BEOs
and (b) such estimated attendance shall be deemed to be the
guaranteed attendance.
48
Centerplate will be prepared to serve five percent (5%) above
the guaranteed attendance, up to a maximum of fifty (50) meals
(the overage).
· If this overage is used, the Customer will pay for each additional
guest at the same price per guest/per item, plus applicable service
charges and sales tax. Should additional guests attend the event
in excess of the total of the guaranteed attendance plus the
overage, Centerplate will make every attempt to accommodate
such additional guests subject to product and staff availability.
Customer will pay for such additional guests and/or a la carte items
at the same price per guest or per item plus the service charge
and local taxes.
· Should the guaranteed attendance increase or decrease by
thirty-three percent (33%) or more from the original contracted
number of guests, an additional charge of twenty percent (20%)
per guaranteed guest may apply.
Meal functions of 2,500 and above are considered “Specialty Events”
and may require customized menus. Your Catering Sales Manager
and our Executive Chef will design menus that are logistically and
creatively appropriate for large numbers. In rare cases, additional
labor and equipment fees may be applied to successfully execute
these events.
The guaranteed attendance shall not exceed the maximum capacity
of the areas within the facility in which the event will be held.
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INDEX
Vouchers
Centerplate requires a guarantee for all hosted retail vouchers. The
guarantee will be based upon eighty percent (80%) of the total number
of hosted vouchers to be distributed. The vouchers will be charged
at full face value regardless of the actual purchase amount. The
guarantee will be detailed on a banquet event order, with the
charges included, as part of the banquet contract.
The client must also agree to provide payment for any additional retail
vouchers redeemed beyond the guarantee number. Centerplate must
approve the design and content of the voucher in advance.
Sustainability
Centerplate at the Orange County Convention Center is committed
to conducting business in a sustainable manner, practicing good
stewardship in its everyday operations.
Centerplate actively participates in all Orange County Convention
Center’s current sustainability programs, including waste reduction,
diversion through organic recycling, energy & water conservation,
local & regional procurement, and corporate social responsibility.
Centerplate sources and utilizes the finest and freshest ingredients to
create first class dining experiences. Centerplate supports the Central
Florida based vendors and farms to incorporate local, seasonal items
whenever possible.
Centerplate partners with community based organizations to minimize
the waste of leftover items that provide for Central Florida’s underserved.
Centerplate offers full china service or appropriate compostable and
recyclable servicewear at every food and beverage event. Certain
parameters shall apply for specific event locations, including additional
costs if necessary.
49
Alcoholic Beverage Guidelines
Centerplate is the sole holder of liquor licenses for the Orange
County Convention Center. We retain the exclusive right and
responsibility to provide and dispense any alcohol served at the
facility. We reserve the right to request photo identification from
any guest in attendance and to refuse services to attendees
who do not have proper identification or appear to be intoxicated. Alcoholic beverages are not permitted to be removed
from the facility.
Alcoholic beverages may be donated for an event, provided
the donation is to a registered non-profit organization and
written notice submitted to Centerplate from the distributor/
donor at least thirty (30) days prior to the event. The distributor/
donor must state the selections, number of cases and delivery
arrangements. A waiver fee will be assessed and charged to the
Customer based upon the size and scope of the donation.
Waiver fees will be negotiated on a case-by-case basis. These
fees apply to all donated product delivered and invoiced,
whether used or unused. All liquor must be delivered and
removed from the premises by a licensed Florida wholesaler
that provides Centerplate with an invoice priced for no less than
their “laid in” cost. Centerplate does not assume responsibility for
spoilage, uncorked bottles not consumed, or any bottles left on
the premises after the event.
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Cancellation Policy
A charge will be assessed for cancellation of contracted
services within thirty (30) days of an event. The charge of twenty
percent (20%) of the total estimated charges will be applied
for cancellations within thirty (30) days of the event. Any event
cancelled within seventy-two (72) business hours, prior to the
event, requires payment in full for the estimated revenue based
on the menu and event arrangements.
Eco-Friendly Services
A complete line of “green” products and services are available.
Your assigned Catering Sales Manager will be glad to discuss
“green” options available for your events.
Linen Service and Special Event Planning
Centerplate provides its in-house linen for all meal functions with
our compliments. Additional linen fees will apply for specialty
linens or linens required for meeting functions. Floral, décor and
entertainment services can be arranged on your behalf. Our
catering professionals will manage all aspects of your special event
giving you the opportunity to address other conference and/or
show requirements.
Delayed or Extended Service
On the day of your event, if the agreed upon beginning or ending
service time of your meal changes by thirty (30) minutes or more,
an additional labor charge will apply. Should your event require
extended pre/post service or stand by time, often necessitated by
high functions, an additional labor charge will apply.
50
Holiday Service
There will be an automatic labor fee for food and beverage service
or preparatory days on the following federal holidays: New Year’s Eve
and Day, Martin Luther King Jr. Day, President’s Day, Memorial Day,
Independence Day, Labor Day, Thanksgiving Day and Christmas
Day. Centerplate will notify the Customer of estimated labor fees
based on the information supplied by the Customer.
China Service
In all carpeted meeting rooms, china service will automatically
be used for all meal services, unless our high-grade and/or
compostable disposable ware is requested.
All food and beverage events located in the Exhibit Halls, with the
exception of plated meals, are accompanied by high-grade and/or
compostable disposable ware. If china is preferred, the following fee
will apply:
· Breakfast, lunch, receptions, dinners, refreshment, or coffee breaks
$2.00++ per guest, per meal period or per break
Food Storage, Delivery and Production Services
If an organization requires food preparation, heating, cold and dry
storage, or other kitchen services, arrangements must be made no
later than three (3) weeks in advance of the start of the event. Only
Centerplate staff may perform all preparations as well as cooking
within the facility’s production areas. Charges for these services will
be based on the requirements of the arrangements. Please contact
your catering sales manager for more information.
< <
INDEX
Supplemental Staffing Fees
Unless indicated otherwise, charges for the staffing of your function
are included in our menu prices, provided the guaranteed minimum
sales requirements are met. When you request additional staffing,
over and above what are normally provided, the following hourly
rates will apply. Please note that a four (4) hour minimum, per staff
member, applies.
Banquet Staff: $45 per hour
Chef/Carver: $56.25 per hour
$56.25 per hour
Bartender:
Food and Non-Alcoholic Beverage Sampling Policy
All food and non-alcoholic beverage samples brought into the
Orange County Convention Center must have written approval from
Centerplate prior to the event and adhere to the following guidelines:
· A company/organization may only distribute samples of food and
non-alcoholic beverage products, that the company/organization
produces or sells in its normal day-to-day operations. Samples may
only be distributed in such quantities that are reasonable with
regard to the purpose of promoting the merchandise.
· Food samples are limited to three (3) ounce portions.
· Non-alcoholic beverage samples are limited to four (4)
ounce portions.
· Sampling of alcoholic beverages is not permitted.
· A written description, that details the product and portion size
to be sampled, must be submitted in advance to Centerplate.
Approval of sampling arrangements to the sampling
company/organization will be provided in writing only.
51
Liability
The sampling company/organization will be fully responsible for
any and all liabilities that may result from the consumption of their
products and shall waive any and all liability against Centerplate
and Orange County Convention Center.
Retail/Concession Service
Appropriate operation of concession outlets will occur during all
show hours, starting one half-hour before doors open to the event.
Centerplate reserves the right to determine which carts/outlets
are open for business and hours of operation pending the flow of
business. Should additional food stands be requested, a minimum
sales guarantee and related charge may apply.
Making It Better To Be There Since 1929.™
MAKING IT BETTER TO BE THERE®
>
As a leader in event hospitality, Centerplate is committed to welcoming
guests to moments that matter at more than 300 premier sports, entertainment,
and convention venues worldwide. From Super Bowl 50, to the U.S. Presidential
Inaugural Ball, to the winning of the Triple Crown, we are committed to
making the time people spend together more enjoyable through the power
of authentic hospitality, remarkably delivered. Thank you for giving us the
opportunity to be a part of your next favorite story.

C A T E R I N G M E N U - the Orange County Convention Center

Transcription

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