CATERING MENUS. Hotel Solamar.

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1 CATERING MENUS Our Executive Banquet Chef James Nellis puts a modern spin on American cuisine through thoughtful and creative plates that skillfully combine quality food and artful presentation. Hotel Solamar 435 Sixth Avenue San Diego, CA

2 FOOD & BEVERAGE GUIDELINES CULINARY SELECTIONS Menus and details for your event should be finalized at least three (3) w eeks prior to your event date. To expand the variety, our professional catering and culinary staff w ill be happy to accommodate special meal requests and dietary restrictions. All food and beverage must be provided by Hotel Solamar. Multiple entrée selections are permitted w ith proper notice. A group may choose up to three (3) entrée selections. To ensure the best service for your group w e recommend the same first course(s) and dessert for each guest. Final guarantee of each item served is due (72) hours prior to the event. The client is responsible for providing color or symbol coded place cards denoting each guest s entrée choice. If place cards and guarantees are not provided, or if a choice-on-site is requested, menu cost w ill increase by $20.00 per person. All main course menus are based on (90) minutes of continuous service. As industry standard dictates, your entrée pricing w ill be based off of the highest priced chosen entrée selection. A 13.5% gratuity and a 10.5% administrative fee and applicable state sales tax w ill be added to all food and beverage, meeting room rental, and audio visual charges. Pease keep this in mind that the service charge is taxable by California state law. GUARANTEES The Hotel requires a final confirmation or guarantee of your guest attendance per meal no later than 12:00 PM, three (3) business days prior to your scheduled event. Should your final guarantee fall below your original contracted food & beverage minimum, the Group w ill be financially responsible for the difference. Once received, the final guarantee is not subject to reduction. How ever, w e can accept increases in the number expected up to 24 hours prior to the event. If no guarantee is received, your original expected attendance per contract w ill be used for attendance and billing. The Hotel Solamar w ill be prepared to serve 5% in excess of the guaranteed number of guests. A per person surcharge may apply if the final attendance is in excess of 5% of the guarantee received. BEVERAGE & BAR SERVICE The hotel offers a complete selection of beverages including alcoholic and nonalcoholic beverages for your event. The hotel does not permit alcohol to be brought onto the premises from outside sources w ithout special advanced authorization from the hotel. The hotel w ill assess a negotiated corkage fee per 750ml bottle for all w ine or champagne brought in for an event. Minimum sales of $ per bar w ill apply to all cash bars, and if not reached, a $ bartender fee per bar w ill be added. REFRESHMENT BREAKS Refreshment Breaks are designed and priced for 30 minutes of service. Consumption charges w ill be incurred for breaks scheduled for longer than 30 minutes. RECEPTION DISPLAYS & STATIONS A minimum of (3) reception displays and/or stations are required for reception only events. CHEF-ATTENDED STATIONS A chef attendant fee of $ is required for each Chef, based on (90) minutes of service. BARTENDER SERVICE A bartender fee of $ is required for each bartender, based on three hours of service. 2

3 GENERAL GUIDELINES FUNCTION/MEETING SPACE Based on your contracted requirements, Hotel Solamar has reserved appropriate function and/or meeting space. Should the food and beverage revenue change or if the room block is reduced, the Hotel reserves the right to reassign space that is more suitable to the anticipated attendance. Room rental fees, if applicable, w ill be applied if the group attendance drops significantly below the estimated food and beverage revenue or room block from the date of booking. If additional meeting space is added after signature of the contract additional room rental may be applied. Should an event run past the agreed upon conclusion time, an additional room rental fee of $ w ill be incurred for every ½ hour extended. Items such as tables, risers, stanchions and any other standard Hotel equipment w ill be provided to the customer at no charge. How ever, should customer requests go beyond the hotel inventory, rental for requested items w ill be paid for by the customer. Furniture placement must be in compliance w ith the local Fire Department regulations pertaining to mandatory aisles and fire exits. ROOM SET UP FEE Room set up requirements w ill be outlined in your Banquet Event Order(s). If there is a fluctuation in the number of attendees or a change to set up instructions after the hotel has received signed BEOs an additional set up fee of $ w ill apply. FURNITURE REMOVAL If furniture removal is required for events in one of our venues or guest rooms, a furniture removal fee w ill apply. Fees w ill range betw een $250-$1500 depending on the space and amount of furniture. Please inquire w ith your Sales Manager or Servicing Manager for details. DECORATIONS Arrangements for floral centerpieces, linens, special props and entertainment may be made through the Catering Convention Services department. All decorations must meet the approval of the hotel and San Diego Fire Department, i.e. smoke machine, candles, glitter, etc. Affixing any items to the w alls or ceiling of function space is not permitted w ithout prior approval. The Hotel is not responsible for damage of any items brought into the Hotel, or for any items left unattended The hotel management must approve of signs provided by the group, and it is expected that they w ill meet accepted standards of professionalism. Signs or banners requiring nails, tacks, tape, etc., w ill NOT be permitted w ithout prior approval. Authorized hotel personnel must affix such signs and banners. The Standard banner-hanging fee starts at $75 and increases based on the complexity of the installation. PARKING Hotel Solamar provides only Valet Parking Overnight parking is $49 per car, per day. Event parking is $20 per car, per event. Prices are subject to change. Additional parking lots are available in the local area. CANCELLATION Requested deposits are non-refundable. In the event of a cancellation, a cancellation charge may be applicable based upon the original contract. SECURITY For any event of 75 guests or more in a semi-private space, security w ill be required. (1) security guard for every 75 guests w ill be required at the Group s expense. All security w ill be staffed through Hotel security at a cost of $50.00 per hour, per guard, w ith a 4 hour minimum. 3

LUNCH PLATED LUNCHEON All plated lunch selections served with: House Made Artisan Breads Organic Iced Green Tea First Course CHOICE OF ONE FOR ALL GUESTS: Andalusian Style Gazpacho

dressing Caesar Salad with hearts of romaine, shaved parmesan, preserved lemon, garlic olive oil croutons, classic dressing Organic Mixed Greens with house vinaigrette Mexican Street

cream Macerated Berries with coconut cream, hazelnut brittle White Chocolate Pana Cotta with berry compote Pound Cake with seasonal berries, mascarpone whipped cream Menu pricing

4 LUNCH PLATED LUNCHEON All plated lunch selections served with: House Made Artisan Breads Organic Iced Green Tea First Course CHOICE OF ONE FOR ALL GUESTS: Andalusian Style Gazpacho with grilled baguette Greek Salad with cucumbers, tomatoes, feta, kalamata olives, house vinaigrette Butter Leaf Wedge with crumbled bacon, tomato, sweet red onion, blue cheese dressing Caesar Salad with hearts of romaine, shaved parmesan, preserved lemon, garlic olive oil croutons, classic dressing Organic Mixed Greens with house vinaigrette Mexican Street Corn with cilantro crema and crumbled cotija cheese, chili dust Dessert Course CHOICE OF ONE FOR ALL GUESTS: Meyer Lemon Parfait with shortbread Dark Chocolate Cake with chantilly cream Macerated Berries with coconut cream, hazelnut brittle White Chocolate Pana Cotta with berry compote Pound Cake with seasonal berries, mascarpone whipped cream Menu pricing subject to change. All food and beverage charges shall be subject to a 13.5% gratuity, 10.5% administrative fee and7.75% sales tax. Please advise catering of any food allergies prior to event. 14

5 ENTRÉE SALADS SHRIMP AND CRAB LOUIE $42 poached shrimp, dungeness crab, 6000 island dressing, marinated egg, local greens ANCHIOTE GRILLED STEAK SALAD $42 hearts of romaine, grilled peppers, onions, pico de gallo, cotija JSIX GRILLED CHICKEN SALAD $40 bib lettuce, avocado, bacon, egg, blue cheese crumbles, buttermilk vinaigrette ENTRÉE SANDWICHES ROAST PORK SANDWICH $40 roasted pork shoulder, broccoli rabe, provolone cheese on sesame bun, french fries HOT ENTRÉES STEAK FRITES $52 grilled medallions of beef with herbed fries, red wine sauce CARIBBEAN JERK CHICKEN BREAST $46 pineapple, citrus and avocado salad, spiced potato cakes ROSEMARY GARLIC CHICKEN BREAST $44 seasonal vegetables, whipped potatoes GRILLED SALMON $48 steamed jasmine rice, Asian vegetables, toasted macadamia nuts PAN ROASTED SEA BASS $50 gratin potatoes, braised greens, saba reduction SOUTHWEST CHICKEN SANDWICH $38 guacamole, pepper jack, tomato, chipotle mayo served with roasted corn, french fries GRILLED STEAK SANDWICH $40 grilled skirt steak, green peppers, onions, cheddar cheese and aioli, french fries GRILLED VEGETABLE PANINI $36 eggplant, red bell pepper, zucchini, red onion, arugula, goat cheese, pesto, house french fries Menu pricing subject to change. All food and beverage charges shall be subject to a 13.5% gratuity, 10.5% administrative fee and7.75% sales tax. Please advise catering of any food allergies prior to event. 15

6 BUFFET LUNCH MINIMUM OF 20 GUESTS All buffet lunch selections served with organic iced green tea EAST VILLAGE $58 Bistro Style Salad with house vinaigrette House Made Artisan Breads with sweet butter Grilled Top Sirloin with caramelized onions, port reduction Roasted Salmon Sautéed Seasonal Vegetables Garlic Yukon Potato Puree Lemon-Thyme Pound Cake with blueberry compote CHICANO PARK $54 Hearts of Romaine with tomatoes, queso fresco, chipotle-lime dressing Arroz con Pollo with mojo sauce Adobo Crusted Sliced Skirt Steak with rajas & onions Black Bean and Cheese Enchiladas Fresh and Roasted Salsas, Sour Cream, Guacamole Corn and Flour Tortillas Buñuelos Nachos with strawberry pico de gallo and chocolate sauce LITTLE ITALY $54 House Made Artisan Breads with sweet butter Tomato, Basil and Mozzarella with aged balsamic & first press virgin olive oil Caesar Salad with shaved parmesan, olive oil croutons, classic dressing Cheese Tortellini with pesto, artichoke hearts Chicken Marsala with prosciutto, porcini mushrooms Tiramisu Add: Vegetable Minestrone $4 per person BACKYARD COOKOUT $52 Watermelon, Feta, Mint, Cucumber, Red Onion Salad Roasted Potato and Green Bean Salad Brow n Sugar and Bacon Baked Beans BBQ Chicken Drumsticks CHOICE OF ONE: *Grilled Beef or *Turkey Burgers Tomato, Red Onion, Lettuce, House Pickles Assorted Condiments Artisan Buns Apple Pie *Grilled To Order Chef Attendant required $150 per attendant ASIAN PACIFIC $58 Chilled Pad Thai Noodle Salad with ginger lime dressing Asian Salad with cabbage, shaved carrots, peanut dressing Crispy Tofu with Chinese long beans, black bean garlic sauce Seared Rare Albacore with ginger-soy Spicy Beef and Broccoli Steamed Jasmine Rice Individual Green Tea & Coconut Parfaits Add: Miso Soup $3 per person Add: Chinese Sausage Fried Rice $5 per person Menu pricing subject to change. All food and beverage charges shall be subject to a 13.5% gratuity, 10.5% administrative fee and 7.75% sales tax. For events of less than (20) guests, an additional labor fee of $75 will apply. Please advise catering of any food allergies prior to event. 16

7 BUFFET LUNCH MINIMUM OF 20 GUESTS All buffet lunch selections served with organic iced green tea FIT FOR LIFE $50 Kale and White Bean Stew Wild Spinach Salad with house citrus vinaigrette, orange segments, shaved radish Broccoli Salad with dried currants, almonds, golden raisins, curry dressing Olive Oil Poached Tuna Salad Wrap with red onions, tapenade, arugula Avocado Wrap with roasted peppers, red onion, fresh sprouts, microgreens Mediterranean Grilled Chicken Wrap with feta, tomato, cucumber, hummus Root Vegetable Chips Seasonal Fresh Fruit Salad with cinnamon-honey DOWNTOWN DELI $50 Chef s Whim Seasonal Soup Selection Mixed Green Salad with house vinaigrette Dill Potato Salad with seasonal vegetables Curried Chicken Salad Smoked Turkey Breast, Honey Ham, Hand-Crafted Salamis Sliced Cheeses Sliced Tomato, Red Onion, Lettuce, Olives, House Pickles, Pepperoncini Assorted Condiments Artisan Breads and Rolls Chocolate Mousse w ith Fresh Berries Menu pricing subject to change. All food and beverage charges shall be subject to a 13.5% gratuity, 10.5% administrative fee and7.75% sales tax. For events of less than (20) guests, an additional labor fee of $75 will apply. Please advise catering of any food allergies prior to event. 17

8 BALLPARK BOX LUNCHES $40 CHOICE OF (2) SANDWICH SELECTIONS FOR GROUPS UNDER 20 CHOICE OF (3) SANDWICH SELECTIONS FOR GROUPS OF 20 & UP All box lunch selections served with: Bagged Potato Chips Whole Fresh Fruit Appropriate Condiments Assorted Soft Drinks Jumbo Chocolate Chip Cookie Add: Pasta Salad $4 per person FIRST BASE Smoked Turkey and Avocado wild arugula, fresh tomato, red onion on a brioche bun SECOND BASE Pastrami and Sw iss Cheese mustard and pickles on sourdough bread THIRD BASE Grilled Portabella Mushroom, Roasted Red Peppers heirloom tomato, wild arugula, goat cheese in a spinach wrap HOME PLATE Artisan Ham and White Cheddar butter lettuce, tomato, red onion on a whole wheat bun All of the above lunches can be prepared as a sandwich or wrap. OUTFIELD Muffaletta salami, capicola, olives, red pepper, provolone cheese on a french baguette SHORT STOP Confit Tuna Salad dijon, lettuce, sprouts on whole wheat bread PITCHERS MOUND Chicken Salad walnuts, celery, apple, mixed greens on a brioche bun Menu pricing subject to change. All food and beverage charges shall be subject to a 13.5% gratuity, 10.5% administrative fee and 7.75% sales tax. For events of less than (20) guests, an additional labor fee of $75 will apply. Please advise catering of any food allergies prior to event. 18

CATERING MENUS. Hotel Solamar.

CATERING MENUS. Hotel Solamar. CATERING MENUS Our Executive Banquet Chef James Nellis puts a modern spin on American cuisine through thoughtful and creative plates that skillfully combine quality food and artful presentation. Hotel