Menus

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Event and Catering Menus Crafted Summer 2018

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The Art of Catering Placing a dedicated focus on its global catering offerings, St. Regis Hotels & Resorts has elevated the private event experience, taking culinary excellence to new heights with The Art of Catering. Custom created by a team of leading St. Regis culinarians from around the globe, The Art of Catering brings refined dining with an artisanal approach to gatherings both large and small. With the debut of the Astor Menu, traditional catering has evolved to a fine dining experience, as guests work with the chef to create an entirely personalized menu without restriction. The Art of Catering and Astor Menu are distinctly St. Regis, exemplifying food artistry at its finest for a memorable culinary experience beyond expectation.

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St. Regis Bal Harbour The St. Regis Bal Harbour Resort is a Forbes Five-Star and AAA FiveDiamond resort located on the edge of the Atlantic in an exclusive setting, surrounded by lush tropical gardens, silky beaches, and extraordinary designer fashions. An oasis of pampering and privilege, Bal Harbour is known as Miami’s most exclusive enclave, with perfectly manicured streets, pristine beaches, luxury design, and extraordinary shopping. Its location and proximity merge seamlessly with the vibrant energy and artistry of South Florida. Situated at the intersection of art, fashion, and design, The St. Regis Bal Harbour offers an unrivaled ocean front resort experience. Rising 27 stories above the Atlantic, The St. Regis features 216 spacious, luxuriously appointed guest rooms and suites, all with direct ocean views from expansive balconies. The limited accommodations per floor add to the exclusivity and privacy. The resort also offers superb amenities, including a 14,000-squarefoot Remède Spa, two infinity pools, unique dining experiences, beautifully appointed Oceanfront Day Villas and signature St. Regis Butler service. The St. Regis Bal Harbour provides a new level of luxurious indoor event space along with a variety of outdoor venues to accommodate varying sizes that take full advantage of the azure waters of the Atlantic Ocean at our doorstep. Whether you are planning a social gathering or corporate meeting, experience the splendor and majesty of more than 13,000 square feet of meeting & event facilities. Our resort provides the perfect setting for any occasion, and discreet, personalized service ensures your needs are met with warmth and expertise in an anticipatory manner. BREAKFAST

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St. Regis Rituals

Artist: Bil Donovan

The Bloody Mary

Midnight Suppers

In 1934, Fernand Petiot, the bartender at The St. Regis New York’s King Cole Bar, perfected the recipe for a vodka-and-tomato juice cocktail he dubbed the Bloody Mary. Deemed too racy a name for the hotel’s clientele, it was rechristened the Red Snapper. While the latter moniker may not have stood the test of time, Fernand’s spicy concoction certainly has. Today, the Bloody Mary remains the signature cocktail of the St. Regis brand, with each hotel crafting its own interpretation of the libation. We invite you to sample from our collection of Bloody Mary cocktails whenever you stay with us.

Caroline Astor, mother of the St. Regis founder and doyenne of Gilded Age high society, entertained in a style that was unprecedented both in its opulence and its exclusivity. Her celebrated galas were often followed by intimate midnight supper experiences, which only a select few were invited to attend. These more relaxed affairs, distinguished by the finest wine and cuisine, were coveted after-parties where guests could unwind from the formality of the preceding event. Traditionally commencing at midnight, they now conclude at this hour. Sabering The art of sabrage has an illustrious history that stretches back more than 200 years. The practice is most commonly associated with Napoleon Bonaparte, who famously opened champagne with his saber, savoring it in victory and defeat. Now carried out flawlessly at many St. Regis hotels and resorts around the world, the evening ritual continues in lieu of the more traditional uncorking.

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Dietary Options St. Regis Bal Harbour has taken great care to incorporate items into the following catering menus that account for diverse dietary and nutritional needs, including gluten-free options. To review the gluten-free items that are available throughout these menus, please consult with the Catering and Event Manager assigned to your event. Additional dietary options or modifications are available and can be resolved to ensure an easily personalized culinary experience for your event.

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Breakfast BREAKFAST

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Breakfast Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Each plated Breakfast is based on a two-course menu. Breakfast is served with freshly squeezed Florida orange and ruby red grapefruit juices, St. Regis select freshly brewed coffees and a collection of natural and herbal T® teas. All egg dishes may be substituted with egg whites, applicable to the entire group at an additional $7.00 per person. Gluten-free pastry options available upon request. Enhancement items will be ordered for the number of guests guaranteed for the event. A labor fee of $275 will apply for plated Breakfast with less than 25 guests.

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Ocean Drive Breakfast

St. Regis Breakfast

Citrus Yogurt Parfait with Red Fruit Coulis and Honey-Roasted Granola

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LUNCH

Seasonal Sliced Fresh Fruit and Sun Ripened Berries Organic Farm Fresh Scrambled Eggs, Dry Aged Cheddar

French Scrambled Egg Martini with Crème Fraiche and Chives

Country Style Rosemary Roasted Fingerling Potatoes

Norwegian Sliced Smoked Salmon on a New York Open Face Bagel, Basil Cream Cheese, Lemon Gel and Pickled Cucumber

Select two breakfast meats

Freshly Baked Butter Croissants, Danish Pastries and Assorted Muffins

Freshly Baked Butter Croissants, Danish Pastries and Assorted Muffins

French Style Butter and Fruit Preserves

French Style Butter and Fruit Preserves

40.00 per guest

46.00 per guest

BREAKS

Turkey Bacon, Chicken Sausage or Natural Cherry Wood Smoked Bacon

DINNER

Local Market Breakfast Florida Orange Yogurt Parfait with Berry Coulis and House-made Granola Farm Raised Poached Eggs Benedict on a Toasted English Muffin with Cured Ham and Key Lime Hollandaise Country Style Rosemary Roasted Fingerling Potatoes Freshly Baked Butter Croissants, Danish Pastries and Assorted Muffins

Fresh Start Breakfast Fresh Kiwi, Papaya and Mint Martini Salad Apple and Blueberry Flax Muffins House-made Granola and Non-Fat Yogurt Parfait Baked Egg White Frittata with Seasonal Vegetables, Heirloom Tomato and Florida Avocado Turkey Bacon

48.00 per guest

French Style Butter and Fruit Preserves

48.00 per guest

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Breakfast Tables Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Breakfast Tables include St. Regis select freshly brewed coffees and a collection of natural and herbal T® teas. All egg dishes may be substituted with egg whites, applicable to the entire group at an additional $7.00 per person. Gluten-free pastry options available upon request. Enhancement items may be selected as an addition to our Breakfast Tables and will be ordered for the number of guests guaranteed for the event. Breakfast Tables are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for Breakfast Tables with less than 25 guests. A minimum of 15 guests is required for the Breakfast Tables.

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Collins Avenue Continental Breakfast Table

Ultra-Luxe Continental Breakfast Table

Freshly Squeezed Florida Orange and Ruby Red Grapefruit Juices

Freshly Squeezed Florida Orange and Ruby Red Grapefruit Juices

Seasonal Sliced Fresh Fruit and Sun Ripened Berries

Seasonal Sliced Fresh Fruit and Sun Ripened Berries

New York Style Assorted Bagels with Cream Cheese

Mediterranean Greek Yogurt Verrine with Vasilissa 24 Karat Edible Gold Honey

Freshly Baked Butter Croissants, Danish Pastries and Assorted Muffins French Style Butter and Fruit Preserves

44.00 per guest

New York Style Assorted Bagels with Norwegian Smoked Salmon, Paddlefish Caviar and Traditional Condiments

Remedè Breakfast Table Juicera® Organic Raw Cold Press Juice - Green Power, Organic Orange and Coconut Lemon Water Gluten Free Muffins Seasonal Sliced Fresh Fruit and Sun Ripened Berries Green Tea Compressed Watermelon and Non-Fat Yogurt Parfait Egg White Scramble with Seasonal Vegetables

La Gourmandise Hand-made Freshly Baked Pastries, French Butter Viennoiserie and Assorted Muffins

Rosemary Roasted Sweet Potatoes

French Style Butter and Fruit Preserves

54.00 per guest

Turkey Bacon

52.00 per guest

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Astor Breakfast Table

Bal Harbour Luxury Breakfast Table

Freshly Squeezed Florida Orange and Ruby Red Grapefruit Juices

Freshly Squeezed Florida Orange and Ruby Red Grapefruit Juices

Seasonal Sliced Fresh Fruit and Sun Ripened Berries

Seasonal Sliced Fresh Fruit and Sun Ripened Berries

Turkey Bacon, Chicken Sausage or Natural Cherry Wood Smoked Bacon

Plain and Berry Organic Yogurt Verrines

Individual Granola Parfaits

66.00 per guest

New York Style Assorted Bagels with Cream Cheese Freshly Baked Butter Croissants, Danish Pastries and Assorted Muffins French Style Butter, Honey and Fruit Preserves Organic Farm Fresh Scrambled Eggs, Dry Aged Cheddar Country Style Rosemary Roasted Fingerling Potatoes Select Two Breakfast Meats Turkey Bacon, Chicken Sausage or Natural Cherry Wood Smoked Bacon

56.00 per guest

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LUNCH

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DINNER

Select two breakfast meats

New York Style Assorted Bagels with Norwegian Smoked Salmon, Cream Cheese and Traditional Condiments Freshly Baked Butter Croissants, Danish Pastries and Assorted Muffins French Style Butter, Honey and Fruit Preserves Brioche French Toast with Candied Pecans, Orange Syrup and Whipped Butter Irish Steel-Cut Oatmeal with Dried Fruits, Golden Raisins and Brown Sugar Organic Farm Fresh Scrambled Eggs, Dry Aged Cheddar Country Style Rosemary Roasted Fingerling Potatoes

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Breakfast Table Stations These Stations are designed to enhance your existing Breakfast Table menu and will be ordered for the number of guests guaranteed for the event. “Prepared to Order” Stations require one Chef Attendant per 50 guests. A Chef Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

Omelette*

Belgian Waffle*

Buttermilk Pancake* Eggs Benedict

Farm Fresh Eggs and Egg Whites “Prepared To Order” Served with Diced Red and Yellow Bell Peppers, VineRipe Tomatoes, Virginia Ham, Natural Cherry Wood Smoked Bacon, Wild Mushrooms, Red Onions, Spinach, Green Onions, Asparagus, Aged Cheddar and Swiss Cheese

Belgian Waffles “Prepared To Order” Served with Warm Grand Marnier Strawberry Compote, Haitian Vanilla Whipped Cream, Powdered Sugar, Fresh Berries, Chocolate Sauce, Warm Maple Syrup and Sweet Butter

Buttermilk Pancakes “Prepared To Order” Served with Chocolate Chips, Blueberries, Warm Grand Marnier Strawberry Compote, Haitian Vanilla Whipped Cream, Powdered Sugar, Fresh Berries, Sliced Bananas, Warm Maple Syrup and Sweet Butter

16.00 per guest

Farm Raised Poached Eggs on Toasted English Muffins with Key Lime Hollandaise Select two of the following Cured Ham, Norwegian Smoked Salmon or Florentine

Steel-Cut Oatmeal Bar Irish Steel-Cut Oatmeal with Dried Fruits, Golden Raisins, Brown Sugar and Banana Rum Compote

8.00 per guest

22.00 per guest

16.00 per guest

12.00 per guest

Lox and Bagels

Carved Beef*

Carved Poultry*

Carved Fish*

New York Style Bagels with Norwegian Smoked Salmon, Heirloom Tomatoes, Red Onions, Chopped Eggs, Caper Berries, Shaved Sweet Onion and Cream Cheese

Serves 20 people

Serves 20 Guests

Serves 25 Guests

Pepper Crusted New York Strip with Horseradish Cream, Red Wine Sauce and Creamy Mashed Potatoes

Roast Whole Farm Chicken with Truffle Butter, Lemon Chicken Jus and Grilled Vegetables 4 Birds

Lemon Rubbed Deep Water Snapper with Yuzu Butter Braised Tuscan Kale

18.00 per guest

540.00 per order

360.00 per order

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450.00 per order

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Breakfast Table Enhancements These Enhancements are designed to enhance your existing Breakfast menu. Enhancements noted per guest will be ordered for the number of guests guaranteed for the event. Freshly baked goods require a minimum of one dozen per item ordered.

COLD

HOT

Petite Coffee Cakes Topped with Cinnamon Crumble Select one per dozen Vanilla, Chocolate, Blueberry or Apple

66.00 per dozen New York Style Bagels with Chive and Lemon Scented Cream Cheese and Regular Cream Cheese

66.00 per dozen St. Regis Elegante Fruit Bowl Serves 12 Pieces

Avocado Tartine with Lime Gel and Cilantro

72.00 per dozen

Individual Granola Parfaits

8.00 per guest

Brioche French Toast with Candied Pecans, Orange Syrup and Whipped Butter

Bacon, Egg and Cheddar Biscuits

72.00 per dozen

Breakfast Quiche with Country Ham, Organic Spinach and Bijou Vermont Goat Cheese Serves 8 guests

Breakfast Burritos with Farm Scrambled Eggs, Poblano Peppers, Green Onions, Cheddar Cheese and Spanish Chorizo

64.00 each

72.00 per dozen

Assortment of Organic and Regular Cereals, Sliced Bananas, Seasonal Berries with Whole, Skim, 2% Milk and Organic Soy Milk

12.00 per guest Buttermilk Pancakes with Berry Compote, Maple Syrup and Whipped Butter

Croissant Sandwiches with Farm Scrambled Eggs, Boar’s Head Black Forest Ham and Swiss Cheese

8.00 per guest

12.00 per guest

72.00 per dozen

Plain and Berry Organic Yogurt Verrines

Poached Eggs Benedict on Toasted English Muffin with Cured Ham and Key Lime Hollandaise

Belgian Waffles with Sliced Strawberries, Whipped Cream and Maple Syrup

Breakfast Quesadillas with Spanish Chistorra Sausage, Potato and Manchego Cheese, Fire Roasted Tomato Salsa, Salsa Picante and Avocado Salsa

8.00 per guest

12.00 per guest

16.00 per guest

72.00 per dozen

Norwegian Smoked Salmon Tartine with Cucumber and Shaved Egg

72.00 per dozen Farm Hard-Boiled Egg

60.00 per dozen

72.00 per bowl

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Brunch Table The Brunch Table includes the Pastry Chef’s assortment of desserts, as well as, St. Regis select freshly brewed coffees and a collection of natural and herbal T® teas. Enhancement items may be selected as an addition to our brunch table and will be ordered for the number of guests guaranteed for the event. The Brunch Table is based on 90 minutes of continuous service. If service is requested for more than 90 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for brunch tables with less than 35 guests. A minimum of 25 guests is required for the Brunch Table. “Prepared to Order” Stations require one Chef Attendant per 50 guests. A Chef Attendant fee of $200 is applicable for the first hour and $125 for each additional half-hour.

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Bal Harbour Brunch Freshly Squeezed Florida Orange and Ruby Red Grapefruit Juices Seasonal Sliced Fresh Fruit and Sun Ripened Berries Plain and Berry Organic Yogurt Verrines Individual Granola Parfaits Freshly Baked Butter Croissants, Danish Pastries and Assorted Muffins French Style Butter, Honey and Fruit Preserves Artisanal Cheeses and Charcuterie with Wild Honeycomb, House-made Marmalade, Grilled Bread and Dried Fruits & Nuts

Enhancements Farm Fresh Eggs and Egg Whites “Prepared To Order” Served with Diced Red and Yellow Bell Peppers, VineRipe Tomatoes, Virginia Ham, Natural Cherry Wood Smoked Bacon, Wild Mushrooms, Red Onions, Spinach, Green Onions, Asparagus, Aged Cheddar and Swiss Cheese Carving Station of Roasted Beef Strip Loin with Chimichurri, Horseradish Cream, Mustard and House-Baked Rolls Carving Station of Lemon Rubbed Deep Water Snapper with Yuzu Butter Braised Tuscan Kale

96.00 per guest

Variety of Farmer’s Garden Fresh Lettuces and House-made Dressings

BELGIAN WAFFLE* Belgian Waffles “Prepared To Order” Served with Warm Grand Marnier Strawberry Compote, Haitian Vanilla Whipped Cream, Powdered Sugar, Fresh Berries, Chocolate Sauce, Warm Maple Syrup and Sweet Butter

16.00 per guest EGGS BENEDICT Farm Raised Poached Eggs on Toasted English Muffins with Key Lime Hollandaise Select two of the following Cured Ham, Norwegian Smoked Salmon or Florentine

22.00 per guest LOX AND BAGELS New York Style Bagels with Norwegian Smoked Salmon, Heirloom Tomatoes, Red Onions, Chopped Eggs, Caper Berries, Shaved Sweet Onion and Cream Cheese

18.00 per guest

Caprese Salad with Heirloom Tomatoes, Buffalo Mozzarella and Italian Cold Press Extra Virgin Olive Oil Country Style Rosemary Roasted Fingerling Potatoes Chicken Sausage

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Lunch BREAKFAST

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Luncheon Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Each plated Lunch is based on a pre-selected soup or salad, entrée and dessert to create a three-course menu. Lunch is served with a selection of house-baked artisan rolls and French style butter, as well as, St. Regis select freshly brewed coffees, collection of natural and herbal T® teas and freshly brewed iced tea. A labor fee of $275 will apply for plated Lunch with less than 25 guests.

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SOUPS

SALADS

ENTRÉES

Butternut Squash Soup with Organic Farm Poached Egg, Dry Aged Parmesan Cheese and Pumpkin Seeds

Caprese Salad with Heirloom Tomato, Buffalo Mozzarella, Zucchini Pesto, a Delicate Blend Of Petite Lettuces and White Balsamic Vinaigrette

Roasted Organic Chicken Breast with Preserved Lemon Sauce, Sweet Corn and Basil Arborio Rice Risotto, Dry Aged Parmigiano, Green Bean Bundle and Carrot Mousseline

56.00 per guest

Roasted Wild Mushroom Cream, Brioche Croutons and Mushroom Ravioli Cream of Cauliflower, Brioche Croutons, Smoked Bacon, Cauliflower Tips and White Truffle Oil Chilled Andalusian Tomato Gazpacho, English Cucumber, Brunoise of Green Apple and Cold Pressed Extra Virgin Olive Oil

BREAKFAST

Traditional Greek Salad with Romaine Lettuce, Heirloom Tomato, English Cucumber, Red Onions, Green Olives and Lemon Parsley Vinaigrette Slow-Poached Spiced Pear and Goat Cheese Mousseline over Petite Lettuce and Micro Herbs with Orange Coriander Vinaigrette

Plancha Seared Mediterranean Branzino with Sauce Vierge, Fresh Basil and Roasted Heirloom Tomato with Confit of Peppers and Onions

58.00 per guest

VEGETARIAN

DESSERT

Grilled Mahi Mahi with Smoked Tomato Chermoula and Moroccan SpicedFlavored Lobster Bulgur with Lemon Zest

Arborio Rice Risotto, Cooked with Vegetable Stock, Tossed with Shitake Mushrooms, Dry Aged Parmigiano and Green Onions

Warm Chocolate Brownie Tart with Vanilla Whip and Caramelized Pecans

58.00 per guest

54.00 per guest

Braised Angus Beef Short Rib with Creamy Farm Goat Cheese Polenta, Gremolata and Parmesan Crisp

Hand Rolled Yukon Gold Potato Gnocchi, Fricassee of Zucchini, Tomato Confit, Fresh Basil and Meyer Lemon Zest

60.00 per guest Grilled Angus Certified Beef Tenderloin with Red Wine Sauce, Trumpet Royal Mushrooms, Parsnip Mousseline and Baby Beets

54.00 per guest

Key Lime Cheesecake with Tropical Fruit Salad White Chocolate and Coconut Bread Pudding with White Chocolate Cream Coconut Crème Brulee with Madeleines and Seasonal Berries Fresh Fruit Tart with Raspberries and Vanilla Essence

64.00 per guest

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Working Lunch Table Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Lunch Tables includes St. Regis select freshly brewed coffees, collection of natural and herbal T® teas and freshly brewed iced tea. Enhancement items may be selected as an addition to our Lunch Tables and will be ordered for the number of guests guaranteed for the event. Lunch Tables are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for Lunch Tables with less than 25 guests. A minimum of 15 guests is required for the Lunch Tables.

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Working Lunch Table

62.00 per guest

SALADS

SANDWICHES

Select four salads

Select three sandwiches

Orzo Pasta with Shrimp, Chorizo and Herb Vinaigrette Gold and Red Beets with Crumbled Goat Cheese and Citrus Dressing Romaine Salad Served with Ranch Dressing, Caesar Dressing and Balsamic Vinaigrette Marinated Spanish Cucumber, Local Baby Tomatoes, Chick Peas, Carrots, Red Beets and Crumbled Feta Cheese

BREAKFAST

Sogno Toscano Pasta Salad with Artichokes, Fresh Arugula, Peppers and Valencia Sun-Dried Tomato Vinaigrette Caprese Tomato Salad with Fresh Buffalo Mozzarella, Basil, Cold Pressed Extra Virgin Olive Oil and Zucchini Pesto

Watermelon and Organic Tomato Salad, Greek Feta Cheese, Kalamata Olives, Pickled Onions, Toasted Pine Nuts and White Balsamic Vinaigrette

Served with House-made Idaho potato chips

Moroccan Spiced Chicken with Arugula, Garlic Hummus, Cucumber-Mint Aioli in a Sun-Dried Tomato Wrap Serrano Ham and Manchego Cheese, Pan Con Tomate on Sourdough Baguette

Herb-Marinated Potato Salad with Celery and Garlic Confit

LUNCH

Chicken Salad with Marcona Almonds, White Truffle Oil, Organic Spinach and Herb Mayonnaise on a Fresh Baked Brioche Roll

BREAKS

DINNER

MINIATURE DESSERTS La Gourmandise Croissant with Tuna Salad, Celery, Scallions, Hand-made Mayonnaise, Crème Fraiche and Bibb Lettuce Shrimp Salad with Bibb Lettuce, Sliced Tomato, Onions and Sprouts on a Brioche Bun Norwegian Smoked Salmon, Lemon Dill Cream Cheese, Heirloom Tomato and Fresh Artisanal Brioche Ancho Chile Marinated Flank Steak Wrap with Chipotle, Corn Salsa and Roasted Peppers

RECEPTION

Muffaletta of Roasted Vegetables, Romaine Leaves, Shaved Parmesan on Focaccia

Select three desserts

Local Heirloom Tomato, Buffalo Mozzarella, Fresh Roquette, Basil Pesto on Grilled Focaccia

Passion Fruit Mousse with Chocolate Twig and Glazed Blueberries

Roasted and Grilled Vegetables, Goat Cheese and Balsamic Reduction on Brioche Bun French Croque Monsieur Served warm Grilled Cheese Sandwich with Ovengold® Sliced Turkey Served warm

DRINKS

Fresh Tropical Fruit Tart

Strawberry Verrine with Sweet Cream and Vanilla Crumble Chocolate Sacher Verrine Vanilla Bean and Lemon Panna Cotta Banana Crème Brulee Dulce de Leche Cheesecake

TERMS

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Hot Lunch Tables Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Lunch Tables include house-baked artisan rolls and sweet French style butter, as well as, served with St. Regis select freshly brewed coffees, collection of natural and herbal T® teas and freshly brewed iced tea. Enhancement items may be selected as an addition to our Lunch Tables and will be ordered for the number of guests guaranteed for the event. Lunch Tables are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for Lunch Tables with less than 25 guests. A minimum of 15 guests is required for the Lunch Tables.

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Valencia Lunch Table

80.00 per guest

SALADS

ENTRÉES AND ACCOMPANIMENTS

Crisp Romaine Salad with Kalamata Olives, Piquillo Peppers, Chickpea, Melon and Oregano Dressing Mediterranean Braised Octopus Salad with Fingerling Potato, Green Onions, Lemon and Espelette Heirloom Local Tomato Salad with Red Onions, Brioche Croutons, Corn, Farm Egg, Avocado and Spanish Cold Pressed Olive Oil

Grilled Florida Plancha Seared Swordfish with Chorizo, Clams, Chickpeas and Kale Casserole Paprika Rubbed Angus Beef Strip Loin, Pickled Onions, Queso Fresco and Cilantro Shallot Jus

Coastal Lunch Table MINIATURE DESSERTS

SALADS

Coconut Panna Cotta with Tropical Fruit

Quinoa Tabbouleh with Orange and Mint Dressing

Key Lime Curd with Graham Crumble and Glazed Blueberries

Seared Ahi Tuna Salad, Potato, Green Bean, Roasted Pepper, Hard-Boiled Egg, Cold Pressed Olive Oil and Lemon

Chocolate Brownie Tart with Chocolate Ganache Icing

Hearts of Palm with Organic Tomatoes, Olives, Cured Ham, Fresh Basil and Sherry Vinaigrette

Organic Bulgur, Cream of Cauliflower, Roasted Florets, Fresh Herbs and Lemon

Seasonal Baby Greens with a Selection of Dressings to include Ranch, Balsamic Vinaigrette and Blue Cheese

Slow Roasted Root Vegetables

Seasonal Baby Greens with a Selection of Dressings to include Ranch, Balsamic Vinaigrette and Blue Cheese BREAKFAST

LUNCH

BREAKS

DINNER

78.00 per guest

ENTRÉES AND ACCOMPANIMENTS Marinated Cilantro Chicken Breast with Chipotle Sauce Seared Mahi Mahi with Zucchini, Heirloom Tomato, Pearl Onions with Mojito Beurre Blanc

MINIATURE DESSERTS Seasonal Fresh Fruit Tart Vanilla Bean Crème Brulee with Assorted Berries and Cookie Tuile Chocolate Decadence Cake with Glazed Raspberries and Mango Foam

Butternut Squash Raviolis, Brown Butter, Crispy Sage Spanish Rice with Red Pepper Sofrito and Fresh Basil Organic Vegetable Medley of Cauliflower, Asparagus, Fennel and Beets

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Floridian Lunch Table SALADS Heirloom Tomatoes with Burrata Cheese and Young Coconut Basil Dressing Roasted Organic Beets, Toasted Hazelnuts, Florida Orange and Goat Cheese Crumble Pasta Salad with Cherry Tomatoes, Cucumber, Red Onion, Feta Cheese, Kalamata Olives and Red Wine Vinegar Dressing

Mexicana Lunch Table

82.00 per guest

ENTRÉES AND ACCOMPANIMENTS Braised Black Angus Beef Short Rib with Caramelized Onions, Sautéed Mushrooms and Braising Essence Local Deep Sea Grouper with Polenta Cake, Fennel and Confit Red Pepper

MINIATURE DESSERTS

SALADS

Dutch Apple Tart with Cinnamon Crumble

Traditional Seafood Ceviche, Heirloom Tomato, Onion, Cilantro and Lime Marinade

Lemon Cheesecake with Raspberry Gel Trio Chocolate Verrine with Whipped Vanilla Bean Cream and Brownie Crouton

Yukon Gold Potato Gnocchi with Spinach, Fresh Basil and Lemon Butter

LUNCH

Jicama and Orange Salad with Lime Juice and Tajin Mixed Baby Greens Guacamole, Salsa Mexicana, and Crispy Corn Tortilla Chips

Seasonal Baby Greens with a Selection of Dressings to include Ranch, Balsamic Vinaigrette and Blue Cheese

BREAKFAST

Watercress Radishes, Onions, Queso Fresco, Oregano and Sour Orange Vinaigrette

BREAKS

DINNER

74.00 per guest

ENTRÉES AND ACCOMPANIMENTS Arrachera Style Grilled Beef Skirt Steak and Marinated Cactus

Epazote Roasted Potato Brochettes Chipotle Telera Lunch Rolls, Rustic Ciabatta and Butter

Local Shrimp Fajitas with Chipotle Aioli

MINIATURE DESSERTS

Pollo a lo Poblano, Braised Chicken, Poblano Peppers, Potato

Cinnamon Sugar Tortillas with Cajeta

Calabacitas, Zucchini, Yellow Squash, Organic Tomatoes, Mexican Cotija Cheese

Flan de Queso

Mercado Style Corn, Lime, Epazote Chili

RECEPTION

DRINKS

Kahlua Chocolate Cremeux with Hazelnut Streusel and Raspberry Foam

TERMS

23

Boxed Lunches The St. Regis Box Lunch is presented in an insulated St. Regis tote bag and designed to include a bag of kettle potato chips, chef’s selection of pasta salad and vegetable salad, a Granny Smith apple, a sandwich and a dessert. You may select up to three sandwich options allowing your guests to select their sandwich preference. If selecting more than one sandwich option, please provide an exact number to order per sandwich. Selection of one sandwich 52.00 per guest Selection of two sandwiches 55.00 per guest Selection of three sandwiches 58.00 per guest

INCLUDED WITH GRAB-N-GO Bag of Kettle Potato Chips Chef’s Selection of Pasta Salad and Vegetable Salad Granny Smith Apple

SALADS

DESSERTS

Select one of the following

Select one of the following

Chicken Salad with Marcona Almonds, White Truffle Oil, Organic Spinach and Herb Mayonnaise on a Fresh Baked Brioche Roll La Gourmandise Croissant with Tuna Salad, Celery, Scallions, Hand-made Mayonnaise, Crème Fraiche and Bibb Lettuce Serrano Ham and Manchego Cheese, Pan Con Tomate on Sourdough Baguette Local Heirloom Tomato, Buffalo Mozzarella, Fresh Roquette, Basil Pesto on Grilled Focaccia

BREAKFAST

LUNCH

BREAKS

DINNER

Moroccan Spiced Chicken with Arugula, Garlic Hummus, Cucumber-Mint Aioli on a Sun-Dried Tomato Wrap

Homemade Chocolate Chip Cookie Rich Double Chocolate Brownie

Norwegian Smoked Salmon with Lemon Dill Cream Cheese, Heirloom Tomato on Fresh Artisanal Brioche Ancho Chile Marinated Flank Steak Wrap with Chipotle, Corn Salsa and Roasted Peppers Roasted and Grilled Vegetables, Goat Cheese and Balsamic Reduction on Brioche Bun

RECEPTION

DRINKS

TERMS

24

Breaks BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

25

Refreshment Break Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Enhancement items may be selected as an addition to our Break Packages and will be ordered for the number of guests guaranteed for the event. Morning & Afternoon Break Packages are based on 30 Minutes of Continuous Service. If service is requested for more than 30 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $275 will apply for all breaks with less than 25 guests. A minimum of 15 guests is required for the Break Packages. If applicable, Break Packages may require a Chef Attendant per 50 guests, in which case a Chef Attendant fee of $200 is applicable.

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

26

Florida Citrus

Taste of Atlantikos

Freshly Squeezed Blood Orange and Tangerine Juices

Homemade Hummus Kalamata Olive Tapenade

Orange Yogurt Parfait with Berry Coulis and House-made Granola

Smoked Eggplant Baba Ganoush

Citrus Macarons

Tzatziki

Bowl of Clementines

Tyrokafteri

Citrus Pate De Fruits

Crispy Pita Chips

Orange Candies

Crostini Toast

Orangina, San Pellegrino Orange and Orange & Cream Sodas

24.00 per guest

Living Well Trail Mix Bar Healthy Display of the Following Dried Fruits, Dried Coconut, Organic Dark and White Chocolate Chips, Organic Granola, Sun-Dried Cranberries, Golden and Yogurt Covered Raisins, Assorted Nuts

24.00 per guest

34.00 per guest

St. Regis Bal Harbour Ice Cream and Sorbet Cart* An Attendant to Serve Housemade Ice Cream and Sorbet in Crispy Sugar Cones with Assorted Toppings to Include Sprinkles, Caramel Sauce, Chocolate Sauce and Whipped Cream

Nostalgic Candy Bar

Spa Reprieve

Jars Filled with Assortment of Hershey’s Kisses, Milky Way Minis, Snickers, 3 Musketeers, Tootsie Rolls, Plain M&Ms, Peanut M&Ms, Mary Janes, Smarties, York Peppermints and Almond Joys

LUNCH

BREAKS

DINNER

Fruit Skewers with Agave Nectar and Organic Yogurt Dip Lemon and Poppy Seed Muffins Assorted KIND® Bars Assorted Cold Pressed Juices

26.00 per guest

32.00 per guest

26.00 per guest

BREAKFAST

Organic Vegetable Crudité with Low Fat Dips

RECEPTION

DRINKS

TERMS

27

Cookies & Milk

Ball Park

Select four of the following

Bags of Kettle Potato Chips

Chocolate Chip

Mini Bags of Popcorn Including Lightly Salted and Cheese

Revitalize Green Apple, Celery, Lemon, Parsley, Ginger

Caramel Cracker Jacks

96.00 per dozen

Jumbo Soft Pretzels Served Warm with Honey Mustard & Cheese Sauce

Brighten Beet, Cucumber, Lemon, Apple

Sugar Oatmeal Raisin Peanut Butter White Chocolate-Macadamia Nut Double Chocolate Chip Served with a Display of Chocolate, Regular and Low Fat Milk

Miniature Franks in Phyllo with Yellow Mustard House-made Double Fudge Brownies

Cold Pressed Juice and Shake Station*

96.00 per dozen Energize Almond Milk, Dry Fig, Coffee, Vanilla, Cacao, Cinnamon

96.00 per dozen Boost Lemon, Apple, Ginger

28.00 per guest

26.00 per guest

96.00 per dozen

Taste of Key West

Strawberry Protein Shake Strawberries, Bananas, Almond Milk, Whey Protein Powder

Key Lime Tarts

96.00 per dozen

Key Lime Pate De Fruits

Chocolate Protein Shake Bananas, Almond Milk, Whey Chocolate Protein Powder

Key Lime Flan

96.00 per dozen

Key Lime Macarons Key Lime Glazed Shortbread Pitchers of Key Lime Aide

36.00 per guest

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

28

Beverage Service St. Regis Select Freshly Brewed Coffee, Decaffeinated Coffee and T® Collection of Natural Teas and Herbal Infusions

120.00 per gallon

8.00 per drink

Infused Waters Select one of the following Seasonal Berries, Orange, Lemon-Lime or Cucumber

Izze Fusions Lemon Lime, Orange Mango, Strawberry Melon

38.00 per gallon Freshly Squeezed Florida Orange and Ruby Red Grapefruit

BREAKFAST

LUNCH

BREAKS

DINNER

House-made Lemonade

Vitamin Water™

92.00 per gallon

8.50 per drink

Pepsi®, Diet Pepsi®, Mountain Dew®

Red Bull® & Diet Red Bull®

®

Starbucks® Assorted Bottled Frappuccino

8.50 per drink

8.25 per drink

Starbucks® Assorted Canned Espresso Shot Drinks

Fiji® and Pellegrino® Bottled Water

8.50 per drink

8.25 per drink

98.00 per gallon

Fiji® and Pellegrino® Bottle Service

Organic Juices to Include Apple, Tomato, V-8® and Cranberry

13.00 per liter

95.00 per gallon

8.00 per drink

RECEPTION

8.50 per drink

Coke®, Diet Coke®, Sprite®

DRINKS

TERMS

29

Break Enhancements Seasonal Sliced Fresh Fruit and Sun Ripened Berries with Citrus Crème Fraiche

Fudge Topped Brownies or Butterscotch Blondies Select one per dozen

12.00 per guest

68.00 per dozen

Plain and Berry Organic Yogurt Verrines

Corn Tortilla Chips Served with Green Tomatillo, Cilantro Salsa, Chipotle Salsa, Pico de gallo, Guacamole and Sour Cream

Mocha Cream filled Beignets in Powered Sugar

Miniature Cupcakes Select one per dozen Vanilla with Chocolate Buttercream, Chocolate with Vanilla Buttercream or Red Velvet with Cream Cheese Icing

8.00 per guest

66.00 per dozen

66.00 per dozen

St. Regis Elegant Fruit Bowl with 12 pieces

Churros and Cinnamon Tortillas with Dulce de Leche Sauce

Freshly Baked Cookies Select one per dozen Chocolate Chip, Sugar, Oatmeal Raisin, Peanut Butter, White ChocolateMacadamia Nut or Double Chocolate Chip

Seasonal Vegetable Crudite with Hummus, Ranch, Blue Cheese and Romesco

72.00 per bowl New York Style Bagels with Chive and Lemon Scented Cream Cheese and Whipped Cream Cheese

66.00 per dozen Freshly Baked Butter Croissants, Danish Pastries and Assorted Muffins

66.00 per dozen La Gourmandise French Macarons Select one per dozen Vanilla, Chocolate, Strawberry and Key Lime

6.00 per guest Minikin Donuts Select one per dozen Glazed, Cinnamon Sugar, Chocolate Glazed or Brown Butter Pecan

LUNCH

BREAKS

DINNER

Assorted KIND® Bars

66.00 per dozen

60.00 per dozen

Petite Coffee Cakes Topped with Cinnamon Crumble Select one per dozen Vanilla, Chocolate, Blueberry or Apple

Individual Bags of MiniPretzels or Potato Chips

66.00 per dozen

16.00 per guest Artisan American Cheeses with Dried Fruits & Nuts, House-made Jams and Marmalade, Quince Paste, English Crackers and Assorted Artisan Breads Minimum of 35 guests required

18.00 per guest

60.00 per dozen Jumbo Soft Pretzels Served Warm with Honey Mustard and Cheese Sauce

8.00 per guest

48.00 per dozen

BREAKFAST

72.00 per dozen

12.00 per guest

RECEPTION

DRINKS

TERMS

30

Dinner BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

31

Dinner Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Each plated Dinner is based on a pre-selected appetizer or salad, entrée and dessert to create a three-course menu. An additional course may be added for an additional charge of $22 per guest. ‘Choice of Entrée Tableside’ is available upon request for (2) single entrée selections – the higher of the (2) entrée prices will be charged, plus an additional charge of $30 per guest. ‘Pre-Selected Choice of Entrée’ is available upon request – a place card with the guest’s name and entrée selection noted is required with a maximum of (2) single entrée selections – the charge of the higher of the (2) entrée prices will be charged, plus an additional charge of $10 per guest. Dinner is served with a selection of house-baked artisan rolls and French style butter, as well as, St. Regis select freshly brewed coffees, collection of natural and herbal T® teas and freshly brewed iced tea. Enhancement items will be ordered for the number of guests guaranteed for the event. A labor fee of $500 will apply for plated dinner with less than 25 guests.

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

32

APPETIZERS

APPETIZERS ENHANCEMENTS

Butternut Squash Soup with Poached Egg, Parmesan Cheese and Pumpkin Seeds

Caramelized Diver Sea Scallop with Roasted Cauliflower, Cauliflower Mousseline and Lemon Beurre Blanc

Chilled Green Mint and Pea Soup with Caribbean Prawn Tartar Marinated in Lime and Fresh Herbs, Accented with Red Chili Oil

8.00+ per guest Chilled Ahi Tuna Tartar with Ginger Soy Dressing, Yuzu Japanese Lemon and Malanga Root Chips

8.00+ per guest

Porcini Risotto with 24 Month Dry-Aged Parmesan and Alba White Truffle Essence

8.00+ per guest Truffle 10.00+ per guest Lobster 20.00+ per guest Scallop 10.00+ per guest Marinated Kurobuto Pork Belly with Spaghetti Squash, Poached Egg and Tarragon Brown Butter Sauce

8.00+ per guest

BREAKFAST

LUNCH

SALAD ENHANCEMENTS

SALADS

BREAKS

Spiced Poached Pear and Olive Oil Goat Cheese with Pear-Mint Chutney, Delicate Blend of Petite Lettuces and Micro Herbs Served with White Balsamic Vinaigrette

Classic Heart of Romaine Caesar Salad with Crisp Garlic Croutons, Shaved Parmesan and Traditional Caesar Dressing

Salad Nicoise with Butter Lettuce, Green Beans, Potato, Olives, Basil, Seared Ahi Tuna and Piment D’ Espelette

10.00+per guest Main Lobster Salad with Lemon Mayonnaise, Salmon Caviar, Crispy Greens and Truffle Vinaigrette

Creamy Burrata Cheese and Heirloom Tomato with Pickled Red Onions, Lemon Gel, Truffle Vinaigrette and Belgium Endive

28.00+ per guest

Roasted Beet Salad with Florida Orange Segment, Orange Assented Salt, Marinated Feta Cheese and Cilantro Coriander Vinaigrette

DINNER

RECEPTION

DRINKS

TERMS

33

ENTRÉES FROM THE SEA

ENTRÉES FROM THE LAND

Mediterranean Branzino with Caramelized Zucchini, Tomato Puree, Confit Pearl Onions and Castel Veltrano Olive Sauce

Organic Scottish Salmon with Crispy Quinoa, Cauliflower, Golden Raisins, Spinach and Cauliflower Cream Beurre Blanc

Grilled Beef Tenderloin with Creamy Mashed Potato, Green Asparagus, Crispy Wild Mushroom Purse and a Cabernet Red Wine Sauce

131.00 per guest

129.00 per guest

149.00 per guest

Roasted Miso Glazed Black Cod with Baby Bok Choy, Black Rice and Coconut Ginger Sauce

Roasted Beef Tenderloin with Dauphinoise Potato, Spicy Broccolini, Carrot-Cumin Mousseline and Chianti Red Wine Sauce

133.00 per guest

149.00 per guest

Seared Red Snapper with Sweet Potato Mousseline, Mandarin Oil, Lightly Sautéed Spinach, Potato Gnocchi, Cilantro and a Florida Orange Beurre Blanc

Grilled Beef Tenderloin with Parsnip Mousseline, Seasonal Vegetables, Trumpet Royal and Spiced Port Wine Sauce

151.00 per guest

135.00 per guest

ENTRÉES FROM LAND AND SEA Braised Short Rib, Greek Yogurt Grits with 24 Month Aged Parmesan Cheese, Forest Mushroom Fricassée, Sweet Potato Crisp and Thyme Sauce

Roasted Beef Tenderloin and Seared Scallop with Parsnip Mousseline, Caramelized Green Onion, Wild Mushroom and Cabernet Red Wine Sauce

Seared Beef Tenderloin and Confit Grouper with Polenta Cake, Garden Baby Vegetables, Pea Puree, Gremolata and Spiced Port Wine Sauce

Grilled New York Striploin and Grilled Salmon with Crispy Quinoa, Brussel Sprouts, Butternut Squash Mousseline, Chianti Red Wine and Beurre Blanc Sauce

137.00 per guest

151.00 per guest

149.00 per guest

147.00 per guest

Grilled New York Strip with Roasted Root Vegetables, Butternut Squash Mousseline, Brussel Sprouts and Chimichurri Sauce

Grilled Beef Tenderloin and Slow Cooked Lobster with Trinxat Potato Cake, Carrot Mousseline, Seasonal Vegetables and Tarragon Cream Sauce

Braised Short Rib and Plancha Seared Colossal Prawns with Sweet Potato Mousseline, Broccoli Rabe, Kale Chips, Chinese Eggplant and Pepper Sauce

171.00 per guest

145.00 per guest

139.00 per guest Roasted Farm Chicken with Sweet Corn and Basil Risotto, Green Bean Bundle, Carrot Mousseline and Preserved Lemon Sauce

127.00 per guest BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

34

VEGETARIAN

DESSERT

Arborio Rice Risotto Cooked with Vegetable Stock, Tossed with Shitake Mushroom, Dry Aged Parmigiano and Green Onions

Passionfruit Mousse Dome with Acerola Essence and Coconut Crisp Florentine

98.00 per guest Hand Rolled Yukon Gold Potato Gnocchi, Fricassée of Zucchini, Confit Tomato, Fresh Basil and Meyer Lemon Zest

98.00 per guest

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

Warm Butter Cake with White Chocolate Cream, Raspberry Essence and Mango Glass Crema Catalana with Mandarin Foam, Orange Confit and Vanilla Ice Cream

Maracaibo Gran Cremeux with Almond-Hazelnut Praline Mousse, Passion Fruit Cream and Praline Ice Cream Chocolate Marjolaine with Chocolate Meringue, White Chocolate Mousse and Mango Foam

Honey Panna Cotta with Poached Pear, Ginger Crumble and Pear Sorbet

DRINKS

TERMS

35

Dinner Tables Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. All Dinner Tables include house-baked artisan rolls and sweet French style butter, as well as, served with St. Regis select freshly brewed coffees, collection of natural and herbal T® teas and freshly brewed iced tea. Enhancement items may be selected as an addition to our Dinner Tables and will be ordered for the number of guests guaranteed for the event. Dinner Tables are based on 90 minutes of continuous service. If service is requested for more than 90 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. A labor fee of $500 will apply for Dinner Tables less than 25 guests. If applicable, Action Stations require one chef attendant per 50 - 75 guests. A Chef Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

36

Mediterranean Flavors SALADS Hummus, Tzatziki, Roasted Eggplant Baba Ganoush, Marinated Olives and Pita Bread Cucumber Salad with Mint Yogurt Organic Baby Greens with Candied Walnuts, Red Beets and Citrus Vinaigrette Caesar Salad with Romaine Lettuce, Rustic Focaccia Croutons and Parmesan Dressing Heirloom Tomato Salad with Fresh Burrata, Basil, Aged Balsamic and Tuscan Olive Oil

BREAKFAST

Lobster Night

145.00 per guest

ENTRÉES AND ACCOMPANIMENTS Chianti Braised Beef Short Rib with Mushrooms and Root Vegetables Rosemary and Lemon Roasted Chicken with Forest Mushroom Risotto

165.00 per guest

MINIATURE DESSERTS

SALADS

Bougatza with Orange Cremeux

Traditional Potato Salad with Egg, Celery and Onions

Greek Yogurt Cheesecake Mediterranean Honey Cake Olive Oil Cake with Seasonal Berry Compote

Watermelon, Cucumber and Feta Salad with Basil Olive Oil and Lemon Zest

ENTRÉES AND ACCOMPANIMENTS Grilled Whole Lobster with Butter, Lemons and Tropical Salsa Pepper-Crusted Skirt Steak with Wild Mushroom Ragout

Baked Local Mahi Mahi with Tomatoes, Fennel and Saffron Sauce

Fresh Mozzarella, Yellow and Red Heirloom Tomatoes with Zucchini Pesto

Local Red Snapper with Roasted Cauliflower and Lemon Buerre Blanc

Roasted Garlic Whipped Potatoes with Fine Herbs

Lobster Macaroni Salad with Fresh Chive, Cream Fraiche and Tarragon

Herb-Basted Seasonal Vegetables

Mediterranean Ratatouille

LUNCH

BREAKS

DINNER

MINIATURE DESSERTS Trio of Chocolate Mousse with Whipped Cremeux and Chocolate Feather Coconut and Lime Panna Cotta with Passion Fruit Foam and Mango Glass Key Lime Tart with Fresh Raspberries and Raspberry Foam Mini Dulce de Leche Cheesecake

Crispy Oven Roasted Rosemary Fingerling Potatoes

RECEPTION

DRINKS

TERMS

37

Barbecue Night

Bal Harbour

150.00 per guest

SALADS Traditional Wedge Salad with Asher Blue Cheese, Crispy Bacon, Red Onions and Ranch Dressing Roasted Organic Beet Salad with Arugula, Cilantro, Pecorino Cheese and Citrus Dressing Heirloom Tomato Salad with Hot House Cucumbers, Local Feta Cheese and Garden Herb Oil Pasta Salad with Citrus Brined Shrimp, Grilled Zucchini, Confit Portobello Mushroom and Basil

ENTRÉES AND ACCOMPANIMENTS Wagyu Beef and American Cheese Sliders with Marinated Tomatoes and Smoked Bacon Fried Chicken Sliders with Housemade Pickles and Chipotle Ranch Hickory Smoked Barbecue Ribs Spice Rubbed Organic Chicken Breast with Guajillo Pepper Sauce Grilled Norwegian Salmon with Creamed Corn and Lime Beurre Blanc

SALADS Southern Vegetable Medley with Roasted Cauliflower, Green Beans, Swiss Chard and Rainbow Carrots

Salad Nicoise with Green Beans, Olives, Tomatoes, Eggs, Anchovies and Extra Virgin Olive Oil

Honey Glazed Cornbread with Honey Butter

Greek Salad with Heirloom Tomatoes, Peppers, Organic Feta Cheese, Greek Oregano and Cold Pressed Olive Oil

MINIATURE DESSERTS Dutch Apple Tart with Cinnamon Crumble

Quinoa Tabbouleh with Orange and Mint Dressing

Chocolate Fudge Brownie Skewers

Seasonal Baby Greens with Ranch, Balsamic Vinaigrette and Blue Cheese Dressings

Seasonal Fresh Fruit Tart

Strawberry Shortcake with Whipped Cream and Herb Roasted Crispy Potato Wedges with Crème Fraiche & Bacon Strawberry Coulis BREAKFAST

LUNCH

155.00 per guest

BREAKS

DINNER

ENTRÉES AND ACCOMPANIMENTS Herb Roasted Organic Chicken with Mushroom Thyme Sauce Seared Branzino with White Wine Shallot Beurre Blanc and Fricassee of Garden Vegetables Grilled Beef Tenderloin with Red Wine Bordelaise Sauce

MINIATURE DESSERTS S’mores Tart with Caramel and Brûlée Marshmallow Fresh Fruit Trifle Flourless Chocolate Cake with Crispy Pearls Coconut and Passion Fruit Cream

Truffle Mashed Potatoes Slow Roasted Root Vegetables, Rosemary and Caramelized Pearl Onions

RECEPTION

DRINKS

TERMS

38

Havana

Baja Border

155.00 per guest

SALADS Spinach and Arugula with Oranges, Tomatoes and Poppy Seed Vinaigrette Chorizo and Potato Salad with Cumin-Honey Dressing Chili and Lime Seafood Ceviche Hearts of Palm with Papaya, Jicama and Cilantro Dressing

ENTRÉES AND ACCOMPANIMENTS Grilled Churrasco Steak with Chimichurri Sauce Mojo Marinated Whole Roasted Pork Loin with Garlic-Orange Glaze Cuban Paella with Shrimp, Chicken, Shellfish, Peas and Saffron Rice Cumin Dusted Mahi Mahi with Tomato, Lime and Avocado Salsa Smashed Boniato with Buttermilk

SALADS Spiced Black Bean Basket of Jerk Spiced Plantain Chips Assortment of Cuban Breads MINIATURE DESSERTS Flan de Queso Braza Cubano de Guayaba

Vine-Ripe Tomato and Cucumber Salad with Queso Fresco, Scallions and Papaya Black Bean, Chorizo and Squash Salad Jicama Pomelo Salad with Cilantro, Extra Virgin Olive Oil and Orange Dressing Shrimp and Scallop Ceviche with Lime Juice and Chilis

Masa Real de Cuba Besos de Coco

BREAKFAST

LUNCH

140.00 per guest

BREAKS

DINNER

ENTRÉES AND ACCOMPANIMENTS Fajita Station to include Spicy Beef and Chicken, Roasted Peppers, Onions, Sour Cream, Cheddar Cheese, Guacamole, Diced Tomatoes and Green Tomatillo Salsa Served with Warm Flour and Corn Tortillas Veracruz Style Roasted Fish Filet with Tomato, Pepper and Caper Sauce

House-made Corn Tortilla Chips with Salsa Jalapeno Cornbread MINIATURE DESSERTS Churros with Dulce de Leche Salsa Cinnamon Sugar Tortillas with Cajeta

Green Mole Chicken Enchiladas

Flan de Vanilla

Mexican Rice and Traditional Black Beans

Kahlua® Chocolate Flourless Cake with Cinnamon Whipped Cream

RECEPTION

DRINKS

TERMS

39

Reception BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

40

Canapé and Hors d’oeuvre Collection Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Our selection of Hand-made Canapés and Hors d’oeuvre are created to be passed butler style. Each item is priced per piece and based on a minimum order of 30 pieces per selection.

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

41

COLD CANAPÉ

HOT HORS D’OEUVRE

Mini Taco, Tuna Tartar with Sriracha Mayo

Cured Beef Carpaccio with Arugula and 24 Month Aged Shaved Parmesan Cheese

8.00 per piece

8.00 per piece

Hummus and Pita with Kalamata Olives

Hamachi Sashimi on Crispy Rice with Sriracha Aioli

7.00 per piece

8.00 per piece

Compressed Watermelon with Mint and Goat Cheese

7.00 per piece

Tandori Spiced Chicken Satay with Cucumber and Jalapeno Raita

7.00 per piece Short Rib Empanada with Avocado Salsa

7.00 per piece

Truffle Deviled Egg

Shrimp Tempura with Sriracha Aioli

7.00 per piece

9.00 per piece

Vegetable Summer Roll with Yuzu Jelly and Sweet Chili Sauce

Spiced Lamb Chop with Rosemary Infused Red Wine Sauce

7.00 per piece

9.00 per piece

Cheese Crostini with Brie and Honey Comb

Ahi Tuna Slider with Shitake Mushroom, Pickled Red Onions and Sambal Aioli

7.00 per piece

Lobster Beignet

8.00 per piece ‘Fish & Chips’ Cone with Tartar Sauce

7.00 per piece Chicken Mole Popsicle with Chili Nut Granola Lime Aioli

7.00 per piece

8.00 per piece

Smoked Salmon with Caviar and Dill Cream Cheese

7.00 per piece

Kobe Beef Mini Slider with Tomato Jam, Truffle Aioli and Micro Arugula

Citrus Marinated Shrimp Cocktail

8.00 per piece

8.00 per piece

Korean BBQ Beef Taco with Asian Slaw

Coastal Crab Salad on a Crispy Chip with Pineapple Salsa

7.00 per piece

8.00 per piece Gold Leaf Foie Gras Macaroon

Jumbo Lump Crab Cake with Piquillo Pepper Coulis

8.00 per piece

8.00 per piece Veggie Spring Roll with Plum Sauce

7.00 per piece

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

42

Reception Stations Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Reception Tables are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service.. Action Stations require one Chef/Attendant per 50 - 75 guests. A Chef/ Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

43

Artisan Cheeses Assortment of European Cheeses, Artisan American Farm Cheeses and Marinated Cheeses Served with Dried Fruits & Nuts, House-made Jams and Marmalade, Quince Paste, English Crackers and Assorted Artisan Breads Minimum of 35 guests required

28.00 per guest

BREAKFAST

Vegetables from the Farm

Mediterranean Station

Seasonal Raw Vegetable Display to include Asparagus, Cauliflower, Broccoli, Baby Carrots, Celery Sticks and Cherry Tomatoes Served with Pita Chips, Hummus, Ranch, Blue Cheese and Romesco Dipping Sauces

Antipasti Display of Hummus, Olive Tapenade, Eggplant Baba Ganoush, Pita Chips, Crostini Toast and Baguette

Minimum of 35 guests required

24.00 per guest

LUNCH

Tartar Martini

Served with Jars of Marinated Olives, Roasted Peppers, Grilled Zucchini and Onions with Herbs and Olive Oil, Grilled Portobello Mushroom and Whole Roasted Garlic Oil

Prosciutto di Parma, Salami, Bresaola, Parmesan, Pecorino and Provolone Cheese, Balsamic Vinegar, Extra Virgin Olive Oil, Dried Fruits and Nuts Minimum of 35 guests required

38.00 per guest

Mediterranean Branzino Tartar, Lime, Basil, Mint and Extra Virgin Olive Oil Ahi Tuna Tartar with Red Chilis and Tropical Salsa Scottish Salmon Tartar with Fresh Avocado, Lemon and Cold Pressed Extra Virgin Olive Oil

36.00 per guest

Dim Sum and Dumplings Displayed in Bamboo Steamers Shrimp Dim Sum, Vegetable Dim Sum and Crispy Pork Pot Sticker Served with Garlic, Scallion and Chili Soy Sauce, Lime Mint Ponzu Sauce and Sriracha Mayo

26.00 per guest

Buffalo Mozzarella with Vine-Ripened Tomatoes and Marinated Artichokes

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

44

Raw Bar on Ice

Sushi Station**

Served with Lemon and Lime Wedges, Tabasco Sauce Minimum of 100 pieces per item

22.00 per item

Chilled Jumbo Gulf Shrimp with Cocktail Sauce and Lemon Caper Remoulade

Cracked King Crab Legs with European and American Style Cocktail Sauces

8.00 per item

12.00 per item

East Coast Oysters on the Half Shell with Cocktail Sauce and Mignonette Sauce

Florida Stone Crab October 15th to May 15th

7.00 per item Snow Crab Claws with European and American Style Cocktail Sauces

Maine Chilled Lobster Half a Tail

Market price per item Enhance with a Logo Ice Sculpture

750.00 - 1000.00 per item

Nigiri Sushi Select two nigiri Hamachi, King Salmon, Big Eye Tuna, Shrimp, Alaskan King Crab

(7) Pieces Total per Guest Minimum of 25 guests required

56.00 per guest **Sushi Station may be displayed or presented as an Activation Station with a Sushi Chef. A Sushi Chef fee of $300 is applicable for the first hour and $175 for each additional 30 minutes.

Served with Wasabi, Soya Sauce and Pickled Ginger

Valencian Paella*

Ramen Noodles Cooked in Dashi and Miso Broth

Vegetable Paella with Artichokes, Red and Green Bell Peppers, Spanish Onions, Peas and Fresh Parsley

Toppings to Include Bamboo Shoots, Steamed Pork, Pecking Duck, Shitake Mushrooms, Fresh Bean Sprouts, Nori Seaweed, Tofu, Pickled Ginger, Corn, Scallions and Egg Served with Sriracha, Hot Chili Sauce and Soy Sauce

28.00 per guest

LUNCH

(5) Pieces Total per Guest Minimum of 25 guests required

BREAKS

22.00 per guest Seafood Paella with Shrimp, Calamari, Mussels, Clams, Langoustines, Chorizo, Red and Green Bell Peppers, Spanish Onions and Peas

30.00 per guest Mixed Paella with Seafood, Chicken, Chorizo, Red and Green Bell Peppers, Spanish Onions and Peas

45.00 per guest

9.00 per item

BREAKFAST

Sushi Rolls Select three rolls California, Lobster, Spicy Tuna, Shrimp Tempura, Rainbow, Eel Dynamite, Jules

Ramen Station*

28.00 per guest

DINNER

RECEPTION

DRINKS

TERMS

45

Slider Station*

Street Tacos*

Select two of the following

Select two of the following

Seared Rare Ahi Tuna with Arugula, Shiitake, Pickled Onion, Tomato and Sambal Aioli

Churrasco Marinated Skirt Steak with Pickled Red Onions and Chipotle Aioli

Black Angus Beef with Tomato Jam, Watercress and Truffle Aioli

Seared Mahi with Cabbage Slaw, Lime Aioli and Chile de Arbol

BBQ Pulled Pork with Cabbage Slaw, House Mustard and Onion Ring

Chicken Mole with Cotija and Avocado Salsa

Braised Short Rib with Gruyère and Caramelizchilied Onions

Pork Tacos ‘al Pastor’ with Dry Chilis, Charred Pineapple Cilantro and Salsa Verde

Hot Smoked Salmon with Malt Vinegar Aioli, Tomato Jam and Sprouts

Served with a Salsa Bar including Salsa Roja, Salsa Verde, Pico de Gallo and Guacamole

30.00 per guest

26.00 per guest

Italian Pasta Station*

Rice in the Box*

Select two of the following

Grilled Rare Ahi Tuna with Chuka Salad, Avocado, Grilled Romaine, Spicy Soy and Sambal Aioli

Select two of the following

Crispy Gnocchi with Heirloom Tomato and Organic Spinach Black Truffle Macaroni and Cheese Traditional Spaghetti Carbonara with Crispy Bacon Seafood Penne Pasta with Fresh Calamari, Gulf Shrimp, Fresh Basil and Arrabbiata Sauce

Korean BBQ Short Rib with Sweet & Sour, Cucumber, Endive Kimchi and Sweet Soy Hot Smoked Chicken with Poached Egg, Nappa Kimchi and Korean BBQ

Wild Mushroom and Parmesan Raviolis

Duck ‘Red Roast’ with Kholrabi Kimchi, Sweet & Sour Mango and Pickled Peach BBQ

32.00 per guest

28.00 per guest

Hand Tossed Salads*

Pita Pocket Station*

Select two of the following

Lamb Kebab with Onions and Fresh Parsley

Organic Beets with Arugula, Blue Cheese, Pistachio Brittle and Florida Orange Citrus Dressing Watermelon, Tomato, Pickled Red Onions, Feta, Cucumber, Olive Oil and White Balsamic Vinaigrette Market Lettuces with Endive, Gala Apple, White Cheddar and Bee Heaven Honey Dressing

Marinated Shawarma Chicken

Grilled Mini Pita Pockets with Lettuce, Pickled Onions, Tomato Salsa, Crispy Chickpeas Served with Tzatziki Sauce, Avocado Cream and Chermoula Sauce

30.00 per guest

Romaine Salad with Crispy Croutons, Dry Aged Parmesan Cheese and Caesar Dressing

26.00 per guest BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

46

Dessert Stations Similar to the Reception Tables, our Dessert Stations are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. Action Stations require one Chef /Attendant per 50 - 75 guests. A Chef/Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

SWEET ENDINGS DISPLAY Seasonal Collection of Petit Fours and Fancy Confections to include a Variety of Macarons and Shortbread, Lemon Curd Bar, Fresh Berries, Hand-made Truffles and Candies, Assorted Layered Cakes, Tropical Fruit Verrines, Crème Brûlée, Strawberry Guava Cheesecake, Fruits Tarts and Chocolate Verrines

CRÈME BRÛLÉE STATIONS* Miniature Vanilla and Chocolate Crème Brûlée with Seasonal Berries and Madeleines

ST. REGIS BAL HARBOUR ICE CREAM AND SORBET CART* House-made Vanilla, Chocolate, Strawberry Ice Cream and Passion Fruit Sorbet Served with Crispy Sugar Cones and Assorted Toppings to Include Sprinkles, Cherries, Caramel Sauce, Chocolate Sauce and Whipped Cream

ST. REGIS S’MORES STATION* Traditional S’mores Created with Graham Cracker, Dove Chocolate and a Selection of Coconut, Guava, Passion Fruit and Vanilla Flavored Marshmallows

22.00 per guest

26.00 per guest

TROPICAL FRUIT FLAMBÉ* Mango, Pineapple, Papaya and Starfruit Served with Mango and Raspberry Sorbet

“NITROGEN” MINI ICE CREAM CONE STATION* House-made Guava, Coconut, Pineapple and Dulce de Leche Ice Creams with Mini Vanilla and Chocolate Cones

CLASSIC AMERICAN MILKSHAKE STATION* Vanilla, Strawberry and Chocolate Shakes, Caramel Sauce, Chocolate Sauce, Whipped Cream and Cherries

MACARONS An Assortment of Macarons to Include Vanilla, Chocolate, Strawberry, Orange Blossom, Pistachio and Key Lime

20.00 per guest

30.00 per guest

22.00 per guest

BANANAS FOSTER* Sautéed Bananas, Butter, Brown Sugar, Cinnamon and Dark Rum Served with Cinnamon Ice Cream and Pumpkin Bread Croutons

MINIKIN DONUTS An Assortment of Minikin Donuts to Include Glazed, Cinnamon Sugar, Chocolate Glazed or Brown Butter Pecan

MINI CAKE STATION* “Quick” Almond Cake Served with Dulce de Leche Ice Cream and Chocolate Feuilletine

36.00 per guest

COCONUT FOAM* Coconut Foam Served with Pineapple Ice Cream, Ginger and Almond Streusel

20.00 per guest

22.00 per guest

22.00 per guest

18.00 per guest ESPRESSO AND CAPPUCCINO BAR* Includes Flavored Syrups, Shaved Chocolate, Whipped Cream and Biscotti

12.00 per guest

22.00 per guest

22.00 per guest BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

47

Carving Stations Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible, we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Action Stations are based on 60 minutes of continuous service. If service is requested for more than 60 minutes, a fee of 25% of the menu price will be applicable for each additional 30 minutes of service. Action Stations require one Chef/Attendant per 50 - 75 guests. A Chef/ Attendant fee of $200 is applicable for the first hour and $125 for each additional 30 minutes.

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

48

BEEF BRISKET* Slow Cooked Beef Brisket with BBQ Sauce and Rosemary Ciabatta Bread Serves 20 guests

SUCKLING PIG* Mojo Roasted Suckling Pig with Tomatillo Avocado Salsa, Corn Salad and Tortillas Serves 20 Guests

ENHANCEMENTS

36.00 per order

450.00 per order

PRIME RIB EYE* Roasted Dry Rubbed Prime Rib Eye with Red Wine Sauce, Horseradish Cream, Dijon Mustard and Parmesan Popovers Serves 25 Guests

RED SNAPPER* Whole Roasted Local Red Snapper on a Bed of Herbs and Charred Lemon with Tropical Fruit Salsa and Lemon Beurre Blanc Serves 25 Guests

Roasted Rosemary Fingerling Potatoes

500.00 per order WHOLE ROASTED BEEF TENDERLOIN Beef Tenderloin with Chimichurri Salsa, Red Wine Sauce and Brioche Rolls Serves 20 Guests

600.00 per order NEW YORK STRIP* Pepper Crusted New York Strip with Béarnaise Sauce, Horseradish Cream, Creamy Mustard and Sourdough Rolls Serves 20 people

540.00 per order WHOLE ROASTED FARM RAISED CHICKEN Chicken with Truffle Butter, Lemon Chicken Jus and Country Bread - 4 Birds Serves 20 Guests

480.00 per order GROUPER* Acapulco’s Barra Vieja Grouper Chargrilled Butterfly Grouper Marinated with Guajillo Pepper, Lime Juice and Spices, Served with Refried Black Beans and Fresh Corn Tortillas Serves 25 Guests

Fresh Grilled Asparagus Creamy Mashed Potatoes

Dauphinoise Potato Grilled Marinated Vegetables Zucchini, Portabella Mushroom, Squash, Onions Seasonal Roasted Vegetables Medley Creamed Corn

10.00 per guest per item

450.00 per order SALMON* Roasted Scottish Salmon with a Champagne Salt Crust, Served with Orange Beurre Blanc and Lime Tartar Sauce Serves 20 Guests

400.00 per order

360.00 per order BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

49

Drinks BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

50

Bar Selections Host bar prices are offered per drink or per person on an hourly basis and include appropriate mixers and garnish. The hourly bar package will be ordered for the number of guests guaranteed for the event. Any beverage station or bar serving alcohol requires a Bartender. A Bartender Fee of $200 per Bartender for up to 2 hours will be applicable (one Bartender per 50-75 guests). If the Bar extends beyond 2 hours, there will be a charge of $125 per Bartender for each additional half-hour.

ST. REGIS LUXURY BAR

WINE

Ketel One, Grey Goose, Belvedere

St. Regis Select Cabernet Sauvignon and Chardonnay

Johnnie Walker Black, Chivas Regal 12yr, Macallan 12yr

54.00 per bottle

DOMESTIC AND IMPORTED BEER

BAR PACKAGE

Bud Light

48.00 per guest

Amstel Light

Second Hour

First Hour

20.00 per guest

Heineken

Jack Daniel’s, Maker’s Mark

Guinness Stout

Crown Royal

Corona Extra

Bombay Saphire, Hendricks

Sam Adams

Third Hour

16.00 per guest Fourth Hour

12.00 per guest

Stella Artios

Bacardi, Mount Gay, Zacapa 23yr

Non-Alcoholic St. Pauli Girl

Patron Silver

11.00 per drink

17.00 per drink

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

51

CORDIALS AND LIQUORS

ST. REGIS BLOODY MARY BAR

Hennesy V.S.O.P.

Several years ago, St. Regis properties around the world were asked to capitalize on the hotels historic connection with the famed Bloody Mary by creating their own takes on the original recipe. With this ritual comes a choice for three vodkas from the vodka & martini bar to make three Bloody Marys from The St. Regis Worldwide Collection.

18.00 per drink Grand Marnier, Bailey’s, Sambuca Luxardo, Limoncello Pallini, Amaretto di Saronno

16.00 per drink

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

MOJITO BAR

The St. Regis Bal Harbour Bloody Sunrise The St. Regis New York’s Original Red Snapper

Mojitos are made with Fresh Fruits Classic, Raspberry, Passion Fruit, Pineapple

17.00 per drink

The St. Regis Atlanta’s West Paces Mary The St. Regis Rome’s Mary Terranean

16.00 per drink

DRINKS

TERMS

52

Hand Crafted Specialty Cocktails Prices are per drink and include appropriate garnish. Please allow a few extra moments when ordering these expertly handcrafted cocktails as they require additional steps in preparation. You may select up to (4) cocktail to create a specialty bar or select (1) as a specialty cocktail to be passed butler style or as an enhancement on your Bar. Any beverage station or bar serving alcohol requires a Bartender. A Bartender Fee of $200 per Bartender for up to 2 hours will be applicable (one Bartender per 50-75 guests). If the Bar extends beyond 2 hours, there will be a charge of $125 per Bartender for each additional half-hour.

HEMINGWAY DAIQUIRI Mount Gay Rum, Luxardo Marashino, Fresh Lime, Fresh Pink Grapefruit, Agave Syrup

WATERMELON COSMO Ketel One Citron Vodka, Watermelon Liquor, Cranberry Juice, Fresh Lime

SPICY PEACH Belvedere Peach, Lime Juice, Sriracha Sauce, Mint Leaves, Club Soda

24.00 per drink

24.00 per drink

24.00 per drink

THE VESPER Tanqueray Gin, Cointreau, Americano

PARAISO Patron Silver Tequila, Cedilla Acai Liquor, Canton Ginger Liquor, Fresh Lime Juice

ROSEMARY BLOSSOM Hendrix Gin, Pomegranate Liqueur, Prosecco, Grapefruit Bitters, Rosemary Syrup, Lemon Juice

24.00 per drink WHITE LADY Plymouth Gin, Cointreau, Fresh Lemon

24.00 per drink MARTINI PASSION Absolut Vanilla Vodka, Watermlon Liquor, Passion Fruit Puree

24.00 per drink

24.00 per drink ELDERFLOWER SPRITZER St. Germain Liquor, Aperol, Chandon Champagne, Club Soda

20.00 per drink THE LYCHEE BEACH Belvedere Pink Grapefruit, Soho Lychee Liquor, Fresh Lychee

24.00 per drink GINGER SAKETINI Ketel One Vodka, Ginger Liqueur, Sake, Mint, Lime, Cucumber, Wasabi

PEPINO MARGARITA Hornitos Tequila, Cointreau, Lime Juice, Simple Syrup, Cucumber Juice, Jalapeno Pepper

22.00 per drink SMOKED CHERRY Jack Daniels, Luxardo, Orange Bitters, Sugar, Marinated Cherry

22.00 per drink WATERMELON FIZZ Tanqueray Gin, Basil, Lime Juice, Watermelon Juice, Simple Syrup, Elderflower Foam

24.00 per drink

24.00 per drink

24.00 per drink

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

53

Wine Collection The focus of our Wine Collection is to continually source and introduce you to what we consider some of the finest wines available from California and other parts of the world. To assure your highest expectation are met, we will always strive to provide wines emphasizing interesting selections from high-quality producers as well as single-vineyard boutique wineries exemplifying the craft at its best.

SPARKLING WINES AND CHAMPAGNE

ROSÉ WINES

WHITE WINES PINOT GRIGIO

SANCERRE

CHARDONNAY

Italo Cescon, Friuli, Italy

Domaine Rossignol, Loire Valley, France

Ramey, Russian River Valley Sonoma, USA

63.00 per item

80.00 per item

CHENIN BLANC

Stags Leap Winery, Napa Valley, USA

Prosecco, Andreola Dirupo, Valdobbiadene, Italy

Veuve Clicquot, Yellow Label, Champagne, France

Rosé in the Air, Côtes de Provence AOP

59.00 per item

140.00 per item

60.00 per item

Domaine Chandon, Brut, California, USA

Billecart Salmon, Brut Rose, Champagne, France

65.00 per item

215.00 per item

Château Romassan, Domaine Ott, Bandol France

Agustí Torelló Mata, Cava Brut Nature Gran Reserva 2010

Ruinart, Brut Rose, champagne France

90.00 per item Taittinger, Brut, Champagne, France

126.00 per item

60.00 per item

SAUVIGNON BLANC Duckhorn, Napa Valley, USA

200.00 per item

54.00 per item

Dom Perignon, Brut 2009, Champagne, France

Cloudy Bay, Marlborough, New Zealand

500.00 per item

75.00 per item

105.00 per item

Cakebread Cellars, Napa Valley, USA

L’avenir, Stellenbosch, South Africa

75.00 per item

RIESLING Rosenburg’ Paul Blanck & Fils, Elsace, France

95.00 per item

NOTABLE WHITES FROM ACROSS THE GLOBE Domaine François Carillon, Puligny-Montrachet, Burgundy, France

114.00 per item

Cakebread Cellars, Napa Valley, USA

Gavi di Gavi La Scolca “Black Label’ Piedmont, Italy

110.00 per item

130.00 per item

Kistler, Les Noisetiers, Sonoma Coast, USA

Albariňo, Bodegas Lagar de Pintos, Rias Baixa, Spain

142.00 per item

87.00 per item

78.00 per item

105.00 per item

BREAKFAST

LUNCH

BREAKS

DINNER

RECEPTION

DRINKS

TERMS

54

RED WINES CABERNET SAUVIGNON

PINOT NOIR

MALBEC

Justin, Paso Robles, USA

Row 503, Willamette Valley Oregon, USA

Bodega Catena Zapata, “Lunlunta” Mendoza, Argentina

60.00 per item “Artemis” Stags Leap Wine Cellars, California, USA

153.00 per item Stags leap winery, Napa Valley, USA

195.00 per item Heitz Cellars, Napa Valley, USA

150.00 per item

76.00 per item Monitore Estate Reserve, Willamette Valley, USA

72.00 per item

Pinotage L’avenir, ‘Single Block’ Stellenbosch, South Africa

90.00 per item

105.00 per item

MERLOT

Chateauneuf du Pape, Domaine Ogier, Côtes du Rhone, France

Swanson Vineyards, Oakville, USA

74.00 per item

105.00 per item Sangiovese & Syrah, I Gusti & Zanza, Tuscany, Italy

185.00 per item

LUNCH

BREAKS

DINNER

Château Montlabert, St. Emillion Grand Cru, Bordeaux France

110.00 per item

‘Conflict Corner’, J. Bookwalter, Columbia Valley, WA, USA

BREAKFAST

NOTABLE REDS FROM ACROSS THE GLOBE

68.00 per item

RECEPTION

DRINKS

TERMS

55

Terms & Conditions MENUS AND FINAL DETAILS All final details (menu selection, room set-up, agenda/schedule of events, etc.) are due in writing to the Catering and Event Manager assigned to your event, (4) weeks prior to the event date. Banquet Event Orders (BEOs) will be created for each event outlining the specific details and sent for your review/approval. A final signed version of the BEOs is due to the hotel (10) business days prior to the start of your event or program. Your signature on the BEO indicates your acceptance of the estimated number of attendees and event details outlined on the BEO and the Resort’s terms and conditions. This important set timeline will allow the hotel to properly prepare and staff for each event. Any adjustment in the noted timeline may result in additional charges or labor fees.

BREAKFAST

GUARANTEED ATTENDANCE The client, person or party making arrangements on behalf of the client, must submit to the Resort, no later than 12:00 Noon (EST), three business days (72 hours) prior to the scheduled function (weekends and holidays are not included), a guaranteed number of guests attending all planned functions. The guaranteed number of attendees shall constitute a guarantee, not subject to reduction, for which charges will be assessed accordingly. Should the client not notify the Resort of a final guaranteed number, the Resort shall use the agreed number from your contracted schedule of events and function space as the final guarantee.

If requested, the resort will over set for events up to 3% above the guarantee, however the over set does not apply to food and beverage. Additional fees apply for food and beverage pre-set over the final guarantee. Additional fees apply for food and beverage pre-set over the final guarantee.

For events held on Saturday, Sunday and Monday, notification of guaranteed attendance must be submitted no later than 12:00 noon (EST) on the preceding Wednesday.

LUNCH

SERVICE CHARGE AND SALES TAX

In some instances, more advanced notice of attendance may be required due to menu complexity, holidays, delivery or other constraints. The final guarantee can be increased, but not subject to reduction. If an increase of 10% or more is requested after the final guarantee is received, an additional charge above the food and beverage charges would apply to accommodate the last minute increase.

BREAKS

A service charge, currently 25% (plus all applicable taxes), will be added to all food and beverage pricing (service charge is subject to change without notice). This charge includes an 18% gratuity for banquet employees. No other fee or charge is a tip, gratuity or service charge for any employee unless otherwise noted. Sales Tax is currently at 9% (sales tax is subject to change without notice).

FOOD AND BEVERAGE Due to licensing requirements and quality control issues, all food and beverage to be served on Resort property, including any food and beverage in exhibit booths, must be supplied and prepared by the St. Regis Bal Harbour.

A service charge, currently 25% (plus all applicable taxes), will be added to the function space rental fee, set-up fee, outdoor usage fee and banquet labor fees. The service charge is retained by Hotel to cover non-itemized costs of the event. Sales Tax is currently at 9% (subject to change without notice).

DINNER

RECEPTION

DRINKS

TERMS

56

OUTDOOR EVENTS

OUTDOOR EVENT PERMITS

Please note some restrictions apply when booking the outdoor venues, relating to, but not limited to: need for city public safety officer, city permit, set up and tear down times, food & beverage minimums, approved equipment, sound, lighting and outdoor entertainment. Furthermore, plated meal events are not available for events hosted outdoor.

For events taking place at one of the outdoor venues including the beach, décor/rental load in/ load out area is located behind the hotel on the beach road (an emergency access road) and requires special approval by the City of Bal Harbour who will issue a permit for the specific day and time of load in/load out. In addition to the permit, a city public safety officer will be required by the Bal Harbour Police to access this area. A special beach permit is required for group activities and functions taking place on the beach. There are some restrictions during our turtle nesting season. Requests must be completed by and submitted by the group or special event planner directly with the City of Bal Harbour Police at least three weeks prior to event date. All applicable charges will be the responsibility of the client. Hotel approval is required prior to submitting requests/forms to the city. Please contact the Catering and Event Manager

Additional lighting is required for all outdoor events and arranged through Presentation Services (PSAV) who will provide a quote based on the event specifications and requirements. To remain compliant with local noise ordinance, outdoor music must end by 10:00 pm (EST) speakers and sound must be placed facing away from the hotel and residential buildings (outdoor restrictions are subject to change based on changes to city ordinance guidelines).

BREAKFAST

LUNCH

AUDIO VISUAL AND LIGHTING

assigned to your event for application and additional information. OUTDOOR EVENT WEATHER CALL The St. Regis Bal Harbour Resort reserves the right to make the final weather call due to high wind, lightning, unsafe weather conditions or a rain chance of 30% or higher. Weather call for breakfast events will be made by 6:00pm EST on the day prior to event date. Weather Call for lunch, receptions and dinner events must be made no later than (5) hours prior to the event start time. The Back up space blocked for your event has not been pre-set in advance. Weather call for beach events will be made (24) hours prior to the event start time. The space will be set once the weather call is made. There will be an additional set up fee of $15 per person, plus service charge and sales tax, should the weather call be reversed. Pricing is subject to change without notice.

BREAKS

PARKING

SECURITY

Presentation Services Audio Visual Company is located on site at the Resort for your convenience and is the preferred audio visual and lighting company as well as the exclusive rigging company of The St. Regis Bal Harbour.

The hotel does not offer selfpark parking options. Event valet parking (arrival/departure) may be through the hotel’s main entrance or pre-arranged through the Astor Ballroom level. Please contact the Catering and Event Manager assigned to your event for additional information.

LINENS FOR BANQUET EVENTS

CERTIFICATE OF INSURANCE

The St. Regis Bal Harbour provides white table linen for banquet events, which complement the hotel function space décor. Specialty linen can be ordered through the Catering and Event Manager assigned to your event. Additional fees will apply.

Outside Vendors and Decorators for all event types must have a Certificate of Insurance on file and must name all entities for this property as additional insured with a minimum coverage starting at three million dollars. Hotel reserves the right to increase the amount of minimum coverage required based on the event. Certificate of Insurance should be submitted to the Resort twenty-one (21) days prior to move in. Certificate of Insurance specifics can be provided by the Catering and Event Manager assigned to your event.

Hotel does not provide security in the meeting and event space and all personal property left in the meeting or event space is at the sole risk of the owner. You agree to advise your attendees and guests that they are responsible for safekeeping of their personal property. You may elect to retain security personnel to safeguard personal property in the meeting and event space. Please contact the Catering and Event Manager assigned to your event for additional information.

DINNER

RECEPTION

DRINKS

TERMS