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					mandalay bay

wedding reception menus

S h e s ai d, “ I a bs o l ute l y ad o re . . . d ia mo n ds o n to as t. I t h in k we d d i n gs are d e -l o v el y, a n d ou rs will b e m any-s p l e nd o re d . ” H e s ai d, “A l l f o r y o u . . . e mb r ace ab l e y o u . ”

For The Wedding of a Lifetime, Please Call the Mandalay Bay Catering Department 702-632-7470

Ma nd a lay B ay Re so rt and C asino
3950 Las Vegas Boulevard South Las Vegas, NV 89119 mandalaybay.com

every mandalay bay wedding p a c k a ge i n c l ud e s. . .
Cocktail Rounds with Chairs, High Top Tables, or 72” Dining Rounds as Needed Complimentary Ivory Floor-length Tablecloths, with Matching Ivory Overlay and Ivory Napkins Votive Candles on all Tables Dance Floor Staging Area for Band or Disc Jockey A Dedicated Banquet Captain Throughout to Ensure a Flawless Event Champagne Toast and Wedding Cake

Imagine exchanging vows in an enchanting wedding chapel built on the shores of an 11-acre tropical lagoon - the most picturesque backdrop in Las Vegas. Step inside one of our three chapels and step into another world. Whether you prefer a “personalized” ceremony or a traditional one, our staff of wedding coordinators will advise you to ensure your special day with a sunrise over the surf, end it with a sunset over Desert Mountains and enjoy all the hours in between filled with your every fantasy.

we d d i n g chap el

Look no further for that something ‘Extra’ to make the most memorable day of your lives a Las Vegas spectacular. Whether a caviar display with Vodka luge, a delectable risotto prepared at a station, or a Mojito Bar that makes you want to get up and “Rumba!” your Catering Manager will help you pick every particular that says, “YOU!” Speak with your Catering Sales Manager about other venue options.

c ater i n g

Our in-house design studio will help you plan an exquisite wedding! Mandalay Bay Events offers a wide variety of décor options for centerpieces, specialty linens, chair covers, lighting, and entertainment each tailored to your needs for the ‘right’ look, sound and feel of this special day. Please contact a Mandalay Bay Events design specialist at 702-322-5950.

ma n d a l ay b ay ev ents

On Property: Cashman Professional “Your day. Your way.” Telephone: 702-365-6660 www.cashmanpro.com

ph o to gr ap h y

We had one thing in mind when we designed our guest rooms and suites - to envelop you in luxury every moment you’re here. All of our rooms are generously sized and include a magnificent master bath, “His and Hers” lighted closets, armoires, and two telephone lines. Our round-the-clock service will add even more to the fun and excitement of your stay at Mandalay Bay.

a c co m m o d ati o n s

702-632-7003 or 877-632-7100 Rates are subject to availability at the time of the booking. Cancellations made within 48 hours are subject to a cancellation fee.

g roup res e r v ati o ns

Exee c u tiv e Che ff S e a n D iiCiic c o ean D C c c o Ex c u t ive Ch e

C he fs h ef s

Executive Chef Sean DiCicco graduated from the Culinary Institute of America in Hyde Park, New York. Chef DiCicco graduated from the Culinary Institute of America in Hyde Park, New York. Soon after graduating, Sean landed a lead cook position at New York’s famous Tavern on the Green. Soon after graduating, Sean landed a lead cook position at New York’s famous Tavern on the Green. Always up for a challenge, Executive Chef DiCicco later became chef/owner of a ne dining establishment Always up for a challenge, Chef DiCicco later became chef/owner of a fine dining establishment in in Philadelphia, specializing in“American Continental Cuisine.” He continued his career with executive chef Philadelphia, specializing in “American Continental Cuisine.” He continued his career with executive chef positions in hotels including The Hualalai Resort Four Season in Kona, Hawaii and a banquet chef position positions in hotels including The Hualalai Resort Four Season in Kona, Hawaii and a banquet chef position at Caesars Palace in Las Vegas, Nevada. In 2001, he awarded Las Las Vegas of the the for for at Caesar’s Palace in Las Vegas, Nevada. In 2001, he was was awarded Vegas Chef Chef ofYear YearCulinary Culinary Excellence byAmerican Tasting Institute. Excellence by the the American Tasting Institute. Prior to joining Mandalay Bay, Chef DiCicco served director of culinary Prior to joining Mandalay Bay, Executive Chef DiCicco served as theas the director of operations at culinary operations at The Venetian. His commitment him the respect of gained him the respect The Venetian. His commitment to excellence has gained to excellence has his peers as well as those of his peers aswho work under hiswork under his exceptional guidance. well as those who exceptional guidance.

Exee c u tiv e Paa str y Ch e f V i n c e n t P i l o nn Ex c u t ive P s t r Che Vi nce nt Pi l o

C he fs h ef s

Vincent Pilon joined Mandalay Bay as executive pastry chef after many years of working in the premier Vincent Pilon joined Mandalay Bay as executive pastry chef after manytrainingof working Jean Ferrandi, confectionary kitchens of the world. Pilon began his formal culinary years at L’Ecole in the premier confectionary kitchensthe the world. Pilon beganin France. There he developed a strong foundation in widely regarded as of leading pastry school his formal culinary training at L’Ecole Jean Ferrandi, widely regarded as classical techniques, which serve as There he developed a strong foundation in classical the leading pastry school in France. the anchor for his creative pursuits. techniques, which serve as the anchor for his creative pursuits. After completing school, Pilon worked in various pastry and chocolate shops throughout France before After completing school, Pilon worked in various pastry and chocolate shops throughout France before embarking on a career in America. Pilon’s rst job was at Le Palais du Chocolate in Washington, D.C., embarking on a career in America. Pilon’s first job was at Le Palais du Chocolate in Washington, D.C., but in but in 1998, he was enticed by the burgeoning culinary scene of Las Vegas. 1998, he was enticed by the burgeoning culinary scene of Las Vegas. After spending many years perfecting his craft, Pilon accepted the position executive pastry chef at After spending many years perfecting his craft, Pilon accepted the position ofof executive pastry chef at Mandalay in January, 2007. Pilon now leads a team of 59 59 cooks supervises production of more than Mandalay Bay Bay in January, 2007. Pilon now leads a team ofcooks and and supervises production of more than 20,000 pastries, serving everything from banquetsroom service. 20,000 pastries, serving everything from banquets to to room service. InIn addition to his role atMandalay Bay, Pilon’s chocolate creations have earned him several medals including addition to his role at Mandalay Bay, Pilon’s chocolate creations have earned him several medals including the gold at the 2003 National Pastry Team Championship, the 2005 Food Network Chocolate Challenge and the gold at the 2003 National Pastry Team Championship, the 2005 Food Network Chocolate Challenge and the 2006 Food Network Chocolate Runway. He also was named one ofof the “2007 Ten Best Pastry Chefs in the 2006 Food Network Chocolate Runway. He also was named one the “2007 Ten Best Pastry Chefs in America” by Pastry Art & & Design.His most recent awards include the 2007 National Taste Award and the America” by Pastry Art Design. His most recent awards include the 2007 National Taste Award and the 2007 Chocolate Masters’ Championship. In October 2007, Pilon represented the United States in the 2007 Chocolate Masters’ Championship. In October 2007, Pilon will represent the United States in World Chocolate Masters’ Championship in Paris the World Chocolate Masters’ Championship in Paris.

wedd i ng ca k e s

With the Package, the Following Choices:

t h e w e d d i n g cake
tradi t ional whi t e ic ing
Fondant Buttercream Whipped Cream

c ake f lavor
Vanilla Chocolate Marble Lemon Orange Carrot

Custard Cream Cheese Chocolate Mousse Buttercream Lemon Buttercream Orange Buttercream Passion Fruit Cream Whipped Cream Whipped Cream with Fresh Strawberries White Chocolate Mousse with Fresh Raspberries

f il ling

custom-made wedding cakes
Mandalay Bay Executive Pastry Chef Vincent Pilon and his associates will work closely with you and your Catering Manager to create the wedding cake of your dreams. Custom-made wedding cake prices start at $9.00 Per person, Thirty-five person minimum.

Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

diamond s on t oa s t
we d d i n g b r unch
$85.0 0 per person

Chilled Orange, Grapefruit, Cranberry and Apple Juices Mandalay Bay Breakfast Bakeries Croissants, Fruit Breads and Fruit Danish Seafood Platter of Smoked Salmon, Ahi and Ono With Cream Cheese and Herbed Cream Cheese Miniature Bagels and Cracked Pepper Lavosh Mixed Greens with Red Oak and Lolla Rossa Accompanied by Sesame Papaya Vinaigrette or Mirin White Balsamic Dressing Thai Beef Salad with Cucumber, Green Papaya, Cilantro-Lime Vinaigrette Fingerling Potato Salad with Applewood Smoked Bacon Tomato and Buffalo Mozzarella Salad, Basil Vinaigrette and Balsamic Reduction Scrambled Eggs with Fresh Chives Maple Black Pepper Bacon Bone-in Ham Steaks with a Pineapple Glaze Spinach and Feta Quiche Grilled Chicken Breasts with a Dark Rum Peppercorn Sauce Seared Halibut, Gingered Red Pepper Coulis Sweet Potato Mash Sautéed Vegetables with Garlic Butter

Herb-Rubbed Prime Rib With Creamed Horseradish, Grain Mustard and Island Pepper Sauce Roasted Turkey Breast with Orange Cranberry Relish

c arving s t at ion

Custom Made with your Selection of Cake Flavor and Filling Champagne Toast Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas

wedding c ake

Please refer to the separate section in this packet for beverage and specialty bar possibilities.

coc kt ails and wine

Three hours, served to a minimum of 50 guests. (1 Chef per 100 Persons) Available 9:30am-1:30pm One carving chef required for every 150 guests at $175.00 Per chef. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

we d d in g c o c ktai l rece p ti o n
$80.0 0 per person

a d ore

A Collection of Baby Carrots, Teardrop Tomatoes, Broccoli and Cauliflower Florets, Baby Squash and Daikon served with Peppered Ranch Dressing, Herbed Boursin Dip and Roasted Red Pepper Hummus

veg et able c rudi t és dis play

select six o f t he fol lowing hors d’ oeuvres c old

Garden Cherry Tomato Stuffed with Herbed Goat Cheese Vietnamese Summer Roll with Sweet Chili Sauce Pesto Marinated Bocconcini and Cherry Tomato Skewer Curried Chicken Salad with Almonds, Golden Raisins on a Miso Spoon Wonton Cup with Thai Beef Salad and Green Papaya Roast Beef with Asparagus Tips and Boursin Cheese

Fried Parmesan Artichoke Heart with Marinara Dipping Sauce Chicken Pot Sticker with Sesame Soy Dipping Sauce Vegetable Spring Rolls with a Ginger Hoisin Phyllo Triangle with Brie, Bacon and Onion Confit Served with Apricot and Raisin Dipping Sauce Brie en Croute with Raspberry Jam and Lemon Zest Crume Fraîche Mini Chicken Samosas with Lime Yogurt Kahlua Pork Empanadas, Honey Guajillo Dipping Sauce Mini Chicken Wellingtons with Pink Peppercorn Demi-glace

hot

Custom Made with Your Selection of Cake Flavor and Filling Champagne Toast Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas

wedding c ake

Please refer to the separate section in this packet for beverage and specialty bar possibilities.

coc kt ails and wine

Two hours, served to a minimum of 35 guests. Based on two pieces of each. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity

we d d i n g re ce p ti o n
$115.0 0 per person

em bra ce a bl e

select six o f t he fol lowing hors d’ oeuvres c old
Garden Cherry Tomato Stuffed with Herbed Goat Cheese Vietnamese Summer Roll with Sweet Chili Sauce Pesto Marinated Bocconcini and Cherry Tomato Skewer Curried Chicken Salad with Almonds, Golden Raisins on a Miso Spoon Wonton Cup with Thai Beef Salad and Green Papaya Roast Beef with Asparagus Tips and Boursin Cheese Fried Parmesan Artichoke Heart with Marinara Dipping Sauce Chicken Pot Sticker with Sesame Soy Dipping Sauce Phyllo Triangle with Brie, Bacon and Onion Confit Served with Apricot and Raisin Dipping Sauce Brie en Croute with Raspberry Jam and Lemon Zest Creme Fraîche Vegetable Spring Rolls with a Ginger Hoisin Mini Chicken Samosas with Lime Yogurt Kahlua Pork Empanadas, Honey Guajillo Dipping Sauce Mini Chicken Wellingtons with Pink Peppercorn Demi-glace Caesar Salad Tossed with Assorted Condiments to Include Herbed Focaccia Croutons,Fresh Anchovies, Parmesan Cheese and Oven-roasted Tomatoes Select Two Pastas: Penne, Rigatoni, Fusilli, Tri-Color Tortellini, Wild Mushroom Ravioli or Potato Gnocchi Select Two Sauces: Bolognese, Pesto Cream, Gorgonzola Cream, Classic Marinara with Tomato, Garlic and Basil, Roasted Roma Tomato and Grilled Vegetables, Arribiata – Spicy Pancetta, Mushroom & Tomato or Tomato Pescatore with Salmon, Sea Bass, Bay Scallops, Mussels & Clams Accompanied by an Artful Display of Italian Artisan Breads, Peperoncino Flakes, Parmigiano Reggiano and Pecorino Romana Peppercorn-Crusted Beef Tenderloin served with Stone Ground Mustard, Creamed Horseradish And Silver Dollar Rolls Accompanied by Garlic Mashed Fingerling Potatoes Custom Made with Your Selection of Cake Flavor and Filling Champagne Toast Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas Please refer to the separate section in this packet for beverage and specialty bar possibilities
Three hours, served to a minimum of 35 guests. (1 Chef per 100 Persons) Based on three pieces of each, three items to be butler-passed for the first thirty minutes of the reception. One Carving Chef Required for Every 150 Guests at $175.00 per Chef. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

hot

salad and pas t a s t at ion

c arving s t at ion

wedding c ake

coc kt ails and wine

wedd in g c oc k t a il re ce p ti o n w i th b u f f e t d i n n er
$128.0 0 per person

many – s p l e nd ore d

Select Two of the Following Hors d’oeuvres To be Butler-Passed for the First Thirty Minutes

t h e re ce p ti o n
c old

Garden Cherry Tomato Stuffed with Herbed Goat Cheese Wonton Cup with Thai Beef Salad and Green Papaya Roast Beef with Asparagus Tips and Boursin Cheese

hot
Mini Beef Wellingtons with Mustard Aioli Kahlua Pork Empanadas with Honey Guajillo Dipping Sauce Braised Short Rib on Tostones with Chipotle Sauce Seared Lamb Chops with a Peach Chutney

t h e di n n er b uf f e t
Poached Jumbo Prawns, Snow Crab Claws, Alaskan King Crab Claws, Seasonal Oysters, Spicy Cocktail Sauce, Lemon Scallion Aioli, House Made Pepper Infused Mignonette and Lemons

i c ed sea f o o d disp lay with ice sculp ture

Imported Italian Cheeses, Charcuterie, Marinated, Grilled and Oven Roasted Vegetables

ant ipas t o

Olive Rolls, Ciabatta, Caramelized Onion Focaccia, Sourdough Baguette and Walnut Raisin Batard

ar tis an c raf t ed breads

Organic Mesclun Greens tossed in a Ginger Pear Vinaigrette Assorted Condiments to include: Crumbled Blue Cheese, Goat’s Cheese, Diced Egg, Spiced Candied Pecans, Crispy Pancetta Caesar Salad tossed in our House Caesar Dressing Assorted Condiments to include: Kalamata Olives, Anchovies, Asiago Crusted Croutons, Oven-dried Tomatoes, Preserved Lemon

s alad s t at ion

Four hours, served to a minimum of 50 guests. (1 Chef per 100 Persons) Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

many – s p l e nd ore d
( continue d)

ent rees
Seared Arctic Char with Orange Miso Sauce and Grilled Fennel Roasted Free Range Chicken Breast with a Morel-Trumpet Mushroom Ragout Seared Diver Scallops, Saffron-Pernod Broth Grilled Asparagus with Crispy Prosciutto Cauliflower and Roasted Garlic Gratin Truffled Pomme Macaire Fresh Herbed Dinner Rolls and Butter

Beef Tenderloin Carmelized Onion Demi-glace, Herbed Dinner Rolls

c arving s t at ion

Custom Made with Your Selection of Cake Flavor and Filling Champagne Toast Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas

wedding c ake

Please refer to the separate section in this packet for beverage and specialty bar possibilities.

coc kt ails and wine

One carving chef required for every 150 guests at $175.00 per chef. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

w e d d i n g re c e p t i o n a n d s e a t e d d i n n e r t h e re ce p ti o n
cold
Garden Cherry Tomato Stuffed with Herbed Goat Cheese Cucumber Cup with Hummus and Kalamata Olive Curried Chicken Salad with Almonds, Golden Raisins on a Miso Spoon Roast Beef with Asparagus Tips and Boursin Cheese

de -l ov e l y

Select Three of the Following Hors d’oeuvres to be Butler-Passed for the First Thirty Minutes

hot
Fried Parmesan Artichoke Heart with Marinara Dipping Sauce Chicken Pot Sticker with Sesame Soy Dipping Sauce Phyllo Triangle with Brie, Bacon and Onion Confit Served with Apricot and Raisin Dipping Sauce Vegetable Spring Rolls with a Ginger Hoisin

vegetable crudités display
A Collection of Baby Carrots, Teardrop Tomatoes, Broccoli and Cauliflower Florets, Baby Squash and Daikon with Peppered Ranch Dressing, Herbed Boursin Dip and Roasted Red Pepper Hummus - or Aged Monterrey Jack, Wisconsin Cheddar, Maytag Blue, Cowgirl Frommage Blanc and Cyprus Grove Chevre Served with Freshly Baked Breads, Lavosh and Assorted Crackers

american cheese display

Please Select One Item From Each Course Listed Below

th e d i n n er
soup

Corn and Bay Scallop Chowder with Bacon and Aged Cheddar Scones Lobster Bisque with Sherry Crème Fraiche Roasted Tomato with Pecorino Foccacia Crouton

salad
Tomato Bocconcini with Red and Yellow Teardrop Tomatoes, Mozzarella Cheese with Basil Vinaigrette and Balsamic Syrup Caesar Salad of Hearts of Romaine, Focaccia Croutons, Asiago and Pecorino Cheese Endive and Frisee Salad with Blue Cheese, Asian Pear Vinaigrette and Candied Five Spice Pecans
Four hours, served to a minimum of 35 guests. Pricing options are listed at the end of this menu. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

de -l ov e l y
(continued)

Mediterranean Grilled Chicken with Creamy Pesto Orzo, Artichokes, Oven-dried Tomatoes, Kalamata Olives and Pine Nuts Roasted Lemon Pepper Chicken with a Lemon Preserve and Herbed-infused Whipped Potato Beggar’s Purse Caramelized Sake Glazed Shrimp with Wasabi Smashed Potatoes and Rice Wine Vinegar Steeped Tomatoes Oven Roasted Salmon with Mushroom Mascarpone Polenta and Smoked Corn Coulis Grilled Ribeye Steak with Chili Garlic Demi-glace and Gorgonzola Scalloped Potatoes Filet of Beef with a Horseradish Demi-glace and Yukon Gold Pomme Macaire Grilled Filet of Beef and Lobster Tail with Drawn Butter and Green Peppercorn Demi, Gratin Dauphine and Seasonal Vegetables Dinners Served with Freshly Baked Rolls, Lavosh, Artisan Breads and Butter

entrée selections

Custom Made with Your Selection of Cake Flavor and Filling Champagne Toast Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas

wedding cake

Poultry ....................... $100.00 per person Fish or Seafood ......... $105.00 per person Beef .......................... $110.00 per person Beef and Chicken ...... $115.50 per person Beef and Shrimp ....... $115.50 per person Surf and Turf………….…$127.50 per person

de-lovely package prices

Please refer to the separate section in this packet for beverage and specialty bar possibilities.

cocktails and wine

Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

enha nce me nt s

Chocolate Truffles...................................................$51.00 per dozen Chocolate Covered Strawberries………………..…………..$51.00 per dozen Mini Tropical Fruit Skewers, Guava Crème Fraiche……$60.00 per dozen

petit dessert station
Assorted desserts to include: Chef’s Selection of Assorted French Pastries and Seasonal Shot Glass Desserts $9.00 per person

chocolate fountain
Choose between Dark or White Chocolate Fondue Fountain Assorted Accompaniments to include: Strawberries, Pineapple, Marshmallows, Rice Crispy Squares, Pretzels and Chocolate and Vanilla Pound Cake $13.50 per person

italian coffee bar
Available selections: Espresso, Cappuccino, Latte, Americano, Mocha and Macchiato Special requests planned ahead of time through your Catering Manager. These selections above can also be made into Iced Coffee Beverages, shaken and served in a Martini Glass. Custom Pricing

Petit Dessert Station based on two (2) pieces per person. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

beverages a nd s pe ci a l t y ba rs

Make your wedding day planning so much easier by ordering a packaged bar. This allows for unlimited beverage consumption within the agreed-upon hours. Your guarantee must match the wedding package guarantee

p a c k a g e d b ar s e r v i ce
one hour
$22.00 Premium $24.00 Select Brands

t wo hours
$28.00 Premium Brands $30.00 Select Brands

t hree hours
$34.00 Premium Brands $36.00 Select Brands

four hours
$40.00 Premium Brands $42.00 Select Brands With the Bar Service, the Following is Included: Premium or Select Brands, assortment of Domestic & Imported Beer, Wines, Sodas, Juices & Bottled Water.

Bartender fee $175.00 each per 100 guests. Bar Packages may be extended beyond four hours at an additional Charge of $6.00 per guest per hour. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

beverages a nd s pe ci a l t y ba rs
( continue d)

s p on s o red b ar s e r v i ce
Select Brands $8.50 Premium Brands $7.50 Imported Beer $6.00 Domestic Beer $5.50 Cellar Matter Wine $9.00 Fruit Juices $4.50 Soft Drinks $3.50 Bottled Water $4.00

premium brands
Scotch - Dewar’s Bourbon - Jim Beam Vodka - Stolichnaya Gin - Tanqueray Rum - Cruzan Canadian Whiskey - Seagrams 7 Tequila – Don Julio Silver

Select brands
Scotch - Chivas Regal Bourbon - Jack Daniels Vodka - Grey Goose Gin - Bombay Sapphire Rum - Bacardi Light Canadian Whiskey - Crown Royal Tequila – Don Julio Resposado

Bartender fee $175.00 each per 100 guests. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

beverages a nd s pe ci a l t y ba rs
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specialty beverages and beers
Add a Specialty Bar or Keep the Bubbly Flowing! Further Suggestions to Make the Wedding All That It is Meant to Be!

blended and assorted rum punches
Piña Coladas Daiquiri Hurricanes Rum Punch Bahama Mama Caribbean Madras $12.00 Each

mojitos
Original - Pineapple Orange - Mango Raspberry - Banana Citrus $12.00 Each

tequila & margaritas
Have it frozen, on the rocks or a shot of your favorite!! Original and Assorted Fruit Flavors Available $12.00 Each

beers of the world
Amstel Light, Blue Moon, Bud Light Corona, Fat Tire, Fosters Guiness, Heineken, Kirin Labatts, Moosehead, New Castle Pacifica, Peroni, Red Stripe Sing Tao, Best Planned as a Separate Bar $8.00 Each

custom signature drink
Have Mandalay Bay Create a Signature Drink Specially Designed for your Special Day & you get to choose the name. $12.00 Each

Bartender fee $175.00 each per 100 guests. Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

beverages a nd s pe ci a l t y ba rs
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c h a mp a g n e & s p ar kl i n g w i n es
Per r ier Jo u et , Franc e, Grand B rut , NV
Charming Floral aromas dominated by elegant notes of Green Apples, Pineapple and White Peaches. $60.00 per bottle

G lo r ia Fer re r, S onoma Val ley, B rut , NV
Delicate Pear and Floral flavors backed by Toasty Almond. Lively Citrus and Apple flavors with a creamy mid-palate Pairs well with Hors d’Oeuvres and Desserts $36.00 per bottle

Lucien A lb rec ht , “Cremant d’Als ac e,” B rut , “Ro se,” NV – Sus t ainable Farming
A Flowery, lively and elegant Brut Rose Pairs well with Hors d’Oeuvres and Desserts $40.00 per bottle

C e lla r m as te r w i n es
Please consult with your Catering Manager on the current Red and White Wine options.

What are Cellar Master Wines? Our Director of Wines has several scouts throughout the United States who keep an eye out for quality wines that are being offered at special prices, in almost all cases these wines would retail at $60.00 or more per bottle, however because we are able to purchase these at a great price we get to pass those saving onto our clients. $36.00 per bottle

Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

beverages a nd s pe ci a l t y ba rs
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w h i te w i n e
pinot grigio
Peter Zemmer, Alto Adige, Italy Flavors of Apple and delicate Pear fruit on the nose. Pairs well with Chicken and Seafood Dishes especially the Lemon Pepper Chicken and Caramelized Sake Glazed Shrimp. $40.00 per bottle

s auvignon blanc
Robert Mondavi Winery, “Fume Blanc,” Napa Valley Bright Citrus, Pineapple, Lemon Grass, Floral and mineral notes. Pairs well with Chicken and Seafood dishes especially the Oven Roasted Salmon, Lemon Pepper Chicken and caramelized Sake Glazed Shrimp. $40.00 per bottle Allan Scott, Marlborough Sauvignon Blanc 2007, New Zealand Aromatic mix of Green Fruit tones with underlying Ripe Tropical aromas with hints of Pineapple and Passion Fruit. Pairs well with Chicken and Seafood dishes especially the Oven Roasted Salmon, Lemon Pepper chicken and Caramelized Sake Glazed Shrimp. $40.00 per bottle

ries ling
Carl Graff, Urzinger Wurztgarten, Mosel, Spatlese A delicate spiciness combined with Peach and Apple. Pairs well with Chicken and Seafood dishes especially the Caramelized Sake Glazed Shrimp. $45.00 per bottle

c hardonnay
Trinchero, “Vista Montone,” Napa Valley Intense and well balanced, bright Floral and understated $48.00 per bottle Chalone Vineyard, Chalone “Estate Grown” Aromas of Stone Fruit, Brioche, Vanilla and Hazelnut $60.00 per bottle

Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

beverages a nd s pe ci a l t y ba rs
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red w i n e
pinot noir
Clos Du Bois, Sonoma County Berry flavors with nuances of Spice and Vanilla aromas Pairs well with chicken and seafood dishes especially Oven Roasted Salmon. $36.00 per bottle Laetitia, “Estate,” Arroyo Grande Valley Blackberry, Cranberry, Wild Mushroom and dusty earthy with a plush and velvety texture. Pairs well with Chicken, Seafood and Beef dishes especially the filet of Beef, Mediterranean Grilled Chicken, Lemon Pepper Chicken, Oven Roasted Salmon & Caramelized Sake Glazed Shrimp. $45.00 per bottle

c hiant i
IL Grigio da San Felice, Chianti Classico Riserva Medium-Bodied, with Plums, Black Cherries and a hint of spiciness. Pairs well with chicken, Seafood and Beef dishes especially the Oven Roasted Salmon, Mediterranean Grilled Chicken, Grilled Ribeye & Surf & Turf. $45.00 per bottle

merlot
Clos du Bois, Sonoma County Blueberry and Black Cherry with aromas of Raspberry, Black Cherry, Vanilla and toasty oak. Pairs well with Chicken, Seafood and Beef dishes especially the Mediterranean Grilled Chicken and Filet of Beef. $40.00 per bottle Ferrari-Carano, Sonoma County Wild Berry fruit flavors with Chocolate-malt characteristics. Pairs well with Chicken and Seafood dishes especially the Lemon Pepper Chicken, Caramelized Sake Glazed Shrimp, Grilled Ribeye, Filet of Beef and Surf & Turf $60.00 per bottle

z infandel
Ravenswood, Lodi Soft with voluptuous overtones of Plums, Blueberries and Spice. Pairs well with Seafood and Beef dishes especially the Grilled Ribeye. $40.00 per bottle

cabernet s auvignon
Louis Martini, Napa Valley Aromas of ripe Berries that blend with toasted notes of oak aging. Pairs well with Seafood and Beef dishes especially the filet of Beef and Grilled Ribeye. $36.00 per bottle Flora Springs, Napa Valley Black Cherry fruit with Cassis and Cocoa, with a lingering finish of oak undertones. Pairs Well with Beef especially the Grilled Ribeye. $50.00 per bottle
Prices are valid through June 2009 and are subject to change and do not include current 7.75% Sales Tax and 21% Gratuity.

terms a nd cond i t i ons
• Brunch is served from 9:30am - 1:30pm – $85.00 per person minimum • Dinner is served from 3:00pm - 12:00am – $80.00 per person minimum • Lunch option also available from 11:30am – 2:00pm - $60.00 per person minimum. Please contact your Catering Manager for further details. • Custom-made wedding cake prices start at $9.00 per person with a 35 person minimum. • Plated children’s menus are available upon request and are available for children ages twelve (12) and under. Children between the ages of six (6) and twelve (12) years old may eat buffets at half price. • Dual entrees for sit down menus may only be offered to parties of 50 persons or more with an additional cost of $10.00 per person and only if the two following provisions are met. (1) The client must supply the breakdown at the same time as the guarantee. (2) The client must provide tickets or place cards stating who ordered what prior to the event. No more than two (2) entrees may be offered and the soup, salad and dessert must be the same. • Lunch sit down meals require a two (2) course minimum. • Dinner sit down meals require a three (3) course minimum. Prices range from $100.00 - $130.00 per person. • Reception and hor d’oeuvres menus range in price from $80.00 - $110.00 per person. • Prices listed are current and are subject to change without notice. • All prices exclude the current 7.75% sales tax and 21% gratuity. • Once booked, prices may be confirmed six (6) months out. • Guarantees for all functions must be given to the Catering Office seventy-two (72) hours prior to a function (ninety-six (96) hours on weekends and holidays). If no guaranteed minimum number is received, you will be charged the expected number set forth on the special function arrangement sheet, as a guarantee or the number of people actually served, whichever is greater. In addition, we will not be obligated to serve or set up more than 3% above your guaranteed number. • • • • • Food functions require a thirty-five (35) person minimum. Cash liquor service – a labor charge of $175.00 per cashier will be added to the check. Liquor service – a labor charge of $175.00 per bartender will be added to the check. Live action food service – a labor charge of $175.00 per uniformed chef will be added to the check. All food items must be supplied and prepared by the Hotel. The guest may not remove food from the premises. No food or beverage, of any kind, will be permitted to be brought into the Hotel by the guest or any of the customer’s guests or attendees.

fo o d an d beverage requirement s

pric es

guarant ees

s ervic e c harges

(This Cancellation Policy pertains only to functions booked through the Catering Department) • Should it be necessary to cancel a catered function, the following policy concerning refunds will apply: 90 days or more prior to your event – refund of all charges less non-refundable deposit 46 days – 90 days prior to your event – 50% refund 15 days – 45 days prior to your event – 25% refund 14 days prior to your event or less – no refund • Mandalay Bay reserves the right to refuse service to any person who visibly appears to be intoxicated and guests must be 21 year of age or over before alcoholic beverages are permitted to be served. • Wedding parties in the morning and afternoon (from 9:00am – 2:00pm) have the room for three hours. • Wedding parties in the evening (from 2:00pm – 12:00am) have the room for four hours. • If the wedding reception exceeds the time allotted there will be a room rental charge starting at $500 per hour. • The client may access the room one and one half hours prior to the start time to decorate. • All arrangements are to be finalized with your Catering Manager four (4) to six (6) weeks prior to your reception.

c anc el lat ions

liquor s ervic e t iming


				
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