Catering Menu. Get Started. Mississippi Coast Coliseum & Convention Center

Transcription

1 Catering Menu Miiippi Coat Colieum & Convention Center We look forward to providing memorable experience and unparalleled ervice in our exceptional venue. Enjoy the interactive catering menu imply by clicking on the menu item you are intereted in. Get Started

2 Welcome Reintroduce yourelf to the fine art of dining the pleaure of leiurely haring a great meal. Savor the tate, texture and aroma of the food and beverage, admire the preentation and be urrounded by pleaant converation and laughter. Reunite by coming together in an age old tradition built on a foundation of community and comfort. To break bread together and hare a meal i to hare a moment in time with comrade and to nourih the body and oul. Reconnect with the land and ea, the origin of food. Our commitment to preparing the bet meal extend beyond production and preentation to include the entire food purchaing proce. By partnering with local farmer, grower, fihermen and producer and by expanding our upply chain to include divere vendor we have acce to the bet available ingredient and a network of upplier that hare our dedication to ourcing utainable menu. The bet event are ucceful when converation are open, participant are engaged and the experience exceed expectation. The bet meal are prepared from the frehet, eaonal ingredient. Simple, honet food hould excite the ene, tempt the palette and enhance the atmophere. By combining great meal with great event we hope to provide you and your guet with an experience they ll alway remember. The encloed menu provide a preview of our culinary capabilitie. The entire team at the Miiippi Coat Colieum & Convention Center welcome you. We are thrilled to open our kitchen and extend our ervice and look forward to enhancing your event experience. Pleae do not heitate to contact your ale manager directly for more information.

3 Continental Continental Buffet Plated Enhancement Buffet erve a minimum of 25 guet. Price lited are per peron. All election include regular and decaffeinated coffee and orange juice. HEALTHY START Blueberry and Banana Nut Bran Muffin, Fruit and Yogurt Parfait Granola Bar HIGHWAY 90 MARQUIS Charred Tropical Fruit, Aorted Breakfat Sandwiche ORANGE BLOSSOM SPECIAL Orange Bloom and Praline Muffin, Snow Cap Bicuit, Candied Fruit Slice and Honey Citru Marmalade MINI MORNING French Toat Shooter, Strawberry Mini Cake with Berry Cream, Country Sauage and Twited Egg Croquet 1

4 Buffet Continental Buffet Plated Enhancement Buffet erve a minimum of 25 guet. Price lited are per peron. All election include regular and decaffeinated coffee, breakfat patrie and liced eaonal fruit. BACON AND EGGS Scrambled Egg*, Hardwood Smoked Bacon, Country Sauage Patty and Roated Breakfat Potatoe or Claic Style Grit SHIPWRECK Poached Egg*, Creole Hah, Spicy Hollandaie with Buttermilk Bicuit, Hardwood Smoked Bacon or Country Sauage Patty BISCUITS AND GRAVY Scrambled Egg*, Bicuit, Gravy and Home Fried Potatoe * Conuming raw or undercooked meat, poultry, eafood, hellfih, or egg may increae your rik of food borne illne. 2

5 Plated Continental Buffet Plated Enhancement Buffet erve a minimum of 25 guet. Price lited are per peron. All election include regular and decaffeinated coffee, fruit juice. SCRAMBLED EGGS Scrambled Egg*, Home Fried Potatoe, Country Sauage Patty VEGETABLE FRITTATA Vegetable and Cheee Frittata, Home Fried Potatoe, Turkey Sauage Link SHRIMP AND CRAWFISH QUICHE Shrimp and Crawfih, Bell Pepper, Onion, Sautéed Spinach and Praline Muffin 3

6 Enhancement Continental Buffet Plated Enhancement By the dozen Granola Bar Whole Freh Fruit Breakfat Patrie Snow Cap Bicuit Seaonal Fruit Cup Aorted Bagel Yogurt or Fruit Parfait Breakfat Cereal with Milk Breakfat Sandwiche* Egg, Ham and Cheee Burrito Egg, Ham and Cheee on Croiant Bacon, Egg and Cheee on Buttermilk Bicuit Sauage, Egg and Cheee on Buttermilk Bicuit STATIONARY STYLE per peron Sauage Gravy and Home Style Bicuit 4.00 Brioche French Toat with Cane Syrup 4.00 Donut Bread Pudding with Spiced Vanilla Sauce and Macerated Berrie 4.00 Smoked Salmon with Diced Egg, Caper, Red Onion, Toated French Baguette 7.00 Smoked Shrimp and Fih with Tomato, Roated Onion, Baguette and Cajun Remoulade 8.00 * Conuming raw or undercooked meat, poultry, eafood, hellfih, or egg may increae your rik of food borne illne. 4

7 Tackle Box All election include chip or granola bar, whole fruit, Miiippi Mudd Brownie and bottled water. Tackle Box Cold Buffet Hot Buffet Plated Enhancement SMOKED TURKEY AND SWISS Smoked Turkey with Swi Cheee, Green Leaf Lettuce, Tomato, Stone Ground Grainy Mutard on Wheat Berry ROAST BEEF AND CHEDDAR Roat Beef* with Cheddar Cheee, Green Leaf Lettuce, Tomato, Horeradih Sauce on Wheat Berry TRADITIONAL MUFFALetta Ham, Genoa Salami, Capicola, Provolone, Olive Salad on Muffaletta Bread VEGGIE WRAP Spinach, Red Onion, Roated Red Pepper Hummu in Jalapeno Cheddar Wrap GULf Niçoie SALAD Flaked White Fih on Mixed Green with Kalamata Olive, Cucumber and Carrot, Grape Tomatoe and Egg with Stone Ground Vinaigrette SMOKED CHICKEN COBB SALAD Smoked Chicken, Freh Green, Bacon, Egg, Avocado, Tomatoe and Cobb Dreing * Conuming raw or undercooked meat, poultry, eafood, hellfih, or egg may increae your rik of food borne illne. 5

8 Cold Buffet Buffet erve a minimum of 25 guet. Price lited are per peron. All election include regular and decaffeinated coffee and iced tea. Tackle Box Cold Buffet Hot Buffet Plated Enhancement DELI BOARD A Selection of Deli Meat and Cheee, Lettuce, Red Onion, Tomato, Pickle, Condiment, Roll, Field Green Salad with Ranch and Vinaigrette Dreing, Potato Salad, Sand Dollar Cookie and Miiippi Mudd Brownie SOUP AND SALAD Selection of Two Houe Prepared Seaonal Soup, Mixed Green, Romaine, Cucumber, Roated Pepper, Tomato, Cheddar Cheee, Shredded Carrot, Hard Boiled Egg, Ham, Grilled Chicken, Crouton, Vinaigrette and Ranch Dreing, Roll, Butter and Peach Bread Pudding PRE-MADE SANDWICH Smoked Turkey with Swi Cheee, Green Leaf Lettuce, Tomato, Grainy Mutard on Wheat Berry Roat Beef* with Swi Cheee, Green Leaf Lettuce, Tomato, Horeradih Sauce on a Pretzel Roll Spinach, Red Onion, Roated Red Pepper, Hummu in Jalapeno Cheddar Wrap Pata Salad, Sand Dollar Cookie and Coatal Blondie FRIED GREEN TOMATO BLT Fried Green Tomatoe, Hardwood Smoked Bacon, Creole Mutard, Herb Mayo, Potato Salad, Houe Made Chip and Miiippi Mudd Brownie * Conuming raw or undercooked meat, poultry, eafood, hellfih, or egg may increae your rik of food borne illne. 6

9 Hot Buffet Buffet erve a minimum of 25 guet. Price lited are per peron. All election include regular and decaffeinated coffee and iced tea, toed alad, ranch and vinaigrette dreing Tackle Box Cold Buffet Hot Buffet Plated Enhancement SOUTHERN STYLE FRIED CHICKEN Fried Chicken, Garlic Cheddar Mahed Potatoe, Smothered Green Bean, Parker Houe Roll, Peach Cobbler VOODOO REDFISH* Blackened Redfih, Wild Rice, Shrimp Creole, Parker Houe Roll, Banana Foter Pound Cake TASSO STUFFED CHICKEN Tao and Gouda Stuffed Chicken, Bourin Whipped Potato, Charred Aparagu, Roated Pepper Veloute, Artian Roll, Warm Apple Cobbler MATT S HOAGIE-WICH Cajun Link Stuffed with Beef Briket and Hot Slaw Roat Beef* and Cheddar Wrap with Horeradih Cream Pata Salad and Homemade Cookie BBQ Briket Briket, Roated Potatoe, Corn Maque Choux, Banana Pudding Blackened and Fried Catfih* Dirty Rice, Baked Mac and Cheee, Smothered Green, Huh Puppie, Citru Slaw, Horeradih Remoulade, Milk Punch Cutard * Conuming raw or undercooked meat, poultry, eafood, hellfih, or egg may increae your rik of food borne illne. 7

10 Plated Buffet erve a minimum of 25 guet. Price lited are per peron. All election include regular and decaffeinated coffee, alad, deert, artian roll and butter. Tackle Box Cold Buffet Hot Buffet Plated Enhancement CRAWFISH STUFFED REDFISH* Cajun Redfih Fillet, Crawfih, Garlic Whipped Potatoe, Oven Roated Aparagu, Creole Fumet Sauce SMOKED CHEDDAR AND TASSO CHICKEN Chicken Breat with Smoked Cheddar Cheee and Cajun Tao, Herb Roated Potatoe, Mixed Vegetable, Roated Red Pepper Veloute Braied Shortrib* Shortrib, Roated Fingerling Potatoe, Spinach Souffle, SPINACH AND ARTICHOKE CHICKEN ROULADE Chicken Breat Stuffed with Spinach and Artichoke, Garlic Whipped Potatoe, Sautéed Seaonal Vegetable, Thyme Cream Sauce Faux Riotto Artichoke, Sundried Tomato, Muhroom, Roated Red and Yellow Pepper Petite Sirloin* Pan Seared Sirloin, Parmean Potatoe, Grilled Squah, Sauce Au Poivre For group under 25 Small Event Fee * Conuming raw or undercooked meat, poultry, eafood, hellfih, or egg may increae your rik of food borne illne. 8

11 Enhancement Per peron Tackle Box Cold Buffet Hot Buffet Plated Lunche Enhancement HOUSE SPECIALTIES Seafood Gumbo 6.95 Chicken and Sauage Gumbo 5.95 Cream of Potato Soup 5.25 Broccoli and Cheddar Soup 5.25 Chicken and Sauage Jambalaya 5.95 Shrimp or Crawfih Creole 6.95 Mac and Cheee Au Gratin 4.95 Houe Made Chip

12 Beverage Package Beverage Aorted Soft Drink 2.75 Aorted Fruit Juice 3.25 Bottled Water 3.00 Energy Drink 5.00 Gourmet Coffee 4.50 Fruit and Coffee Smoothie 5.50 Lemonade (gallon) Freh Brewed Iced Tea (gallon) Southern Sweet Tea (gallon) Iced Coffee (gallon) Coffee (gallon) Herb and Fruit Infued Water (gallon)

13 Beverage Package Package per peron SWEET AND SALTY 7.95 Build Your Own Trail Mix: Mini Chocolate Chip, Candied Pecan, Flax Seed, Aorted Dried Fruit, Mini Pretzel, Pumpkin Seed, Toated Almond CANDY SHOPPE 7.95 Skittle, M&M, Mike & Ike, Gummy Bear, Swedih Shark, Goldenberg Peanut Chew, Now & Later, Candy Corn, Sugar Free Gummy Bear GO FOR A DIP 8.95 Hummu, Spinach and Crawfih Dip, Toated Pita Chip, French Baguette FLIP FLOPS 7.95 Houe Made Sand Dollar Cookie, Beach Blondie, Salt Water Taffy, Seaonal Fruit Skewer FESTIVAL GROUNDS Spiced Popcorn, Jumbo Pretzel with Spicy Mutard, Traditional Nacho, Mini Corn Dog ENHANCEMENTS by the dozen Sand Dollar Aorted Cookie Coatal Blondie Aorted Chip Jumbo Pretzel Ice Cream Noveltie Miiippi Mudd Brownie New Orlean Style Praline Pecan Tart

14 Plated Plated Firt Coure Deert All election include regular and decaffeinated coffee, alad, deert, roll and butter. HOISIN MARINADE SALMON* Herb Roated Potatoe, Eggplant Puree, Charred Aparagu, Thai Cream Sauce ROASTED BREAST OF CHICKEN Chipotle-Whipped Potatoe, Seaonal Vegetable, Cumin and Coriander-Infued Veloute GARLIC AND PORCINI CRUSTED SIRLOIN* Bourin and Herb Whipped Potatoe, Poached Baby Carrot with Sauce Marchand De Vin STOUT BRAISED BREAST of CHICKEN Sweet Potato Puree, Bacon and Onion Seared Bruel Sprout, Creole Mutard Stout Pan Sauce For group under 25 Small Event Fee * Conuming raw or undercooked meat, poultry, eafood, hellfih, or egg may increae your rik of food borne illne. 12

15 Firt Coure Plated Dinner Firt Coure Deert Pleae elect one alad to accompany your entree. TRADITIONAL HOUSE Mixed Green, Roated Tomato, Shaved Cucumber, Matchtick Carrot, Ranch and Vinaigrette Dreing WATERCRESS AND SPINACH SALAD Topped with Toated Coconut, Orange and Matchtick Carrot, Balamic Ginger Dreing CRISP ROMAINE LETTUCE MIX SALAD Topped with Sliced Cucumber and Roated Tomatoe, Herb Ranch Dreing BABY GREEN BUNDLE Sweet Baby Green, Wrapped with a Shaved Cucumber, Roated Roma Tomatoe and Matchtick Carrot, Orange Saffron Vinaigrette NON-TRADITIONAL CAESAR SALAD Chopped Romaine Lettuce, Shredded Parmean Cheee, Sliced Tomatoe, Nonpareil Caper, Roated Garlic and Aiago Caear Dreing 13

16 Deert Plated Dinner Firt Coure Deert Pleae elect one deert to accompany your entree. Tiramiu Epreo, Ladyfinger SEASONAL FRUIT TART Patry Cream, Local Fruit DOUBLE DARK CHOCOLATE TORTE With a Lemon Rapberry Curd TURTLE CHEESECAKE With Chocolate Pecan Brittle and Vanilla Maple Anglaie LEMON ICE BOX With Citru Bail Cream CHOCOLATE PRALINE MOUSSE With Chicory Coffee Sauce PEPPERMINT PATTY Dark Chocolate Moue with Mint Cream Dutch Apple Strudel Pie Baked Apple, Cinnamon 14

17 Hot Hot Cold Stationary Style Reception Deert All price are baed on 50 piece. A minimum order of 50 piece applie to each hor d oeuvre. All paed item require a butler. Butler are available at $20.00 for each hour. Fan-Tailed Shrimp* 135 Mango Habanero and Claic Cocktail Sauce Fih Bite 155 Creole Tarter Pan-Seared Mini Crab Cake* 185 Creole Remoulade Chicken Sate 135 Sweet Thai Peanut Sauce Stuffed Muhroom, Goat Cheee 135 Choice of Lump Crab or Sauage Chicken Tender 125 Ranch Dreing Gator Cannelloni 165 Sweet Thai Chili Jalapeño Gator Bite 145 Red Bean and Rice Fritter 12 Beef Frank en Croute 125 with Bock Mutard Sauce Mini Duck Cheee Queadilla 175 Cranberry Hoiin Sauce Vegetable Spring Roll 125 Ponzu Sauce Natchitoche Meat or Crawfih* Pie 135 Eggplant Bourin Stack on Croutade 125 Grilled Vegetable Skewer 145 * Conuming raw or undercooked meat, poultry, eafood, hellfih, or egg may increae your rik of food borne illne. 15

18 Cold Hot Cold Stationary Style Reception Deert All price are baed on 50 piece. A minimum order of 50 piece applie to each hor d oeuvre. All paed item require a butler. Butler are available at for each hour. Bruchetta 125 Plum Tomatoe and Freh Bail Truffle Deviled Egg 115 Peppered Bail Goat Cheee on Grilled Flatbread 145 Smoked Chicken Salad Crotini 135 Gulf Shrimp Cocktail 175 Citru Vodka Sauce Blue Crab Salad on Pita Chip 225 Tomato Provencal Balamic Drizzle 125 Mini Muffaletta 165 Jalapeno Watermelon Shooter 135 Spicy Crawfih Dip 250 Toated Baguette Mozzarella Stack 125 Roated Tomato and Caper Buerre Blanc Duck Crepe 200 Cranberry Orange Reduction Marinated Tomato Salad 125 Freh Bail and French Bread 16

19 Stationary Style Hot Cold Stationary Style Reception Deert Per peron Artian Flatbread Baby Spinach, Grilled Shrimp, Cajun Remoulade 4.75 Grilled Chicken, Peto and Shaved Parmean 4.25 Grilled Vegetable, Roated Garlic Aïoli 3.75 Smoked Gouda and Tao with Caramelized Onion and Baby Green 4.25 Farm Table Crudité 5.75 Cherry Tomatoe, Kalamata Olive, Pepperoncini, Carrot, Celery, Broccoli Floret with Creole Ranch Heritage Cheee Selection 7.95 Imported and Dometic Cheee, Pepper Jelly, Gourmet Cracker, Lavah Spinach Artichoke Dip 4.75 French Baguette and Pita Chip Slider Station BBQ Pork 4.95 Slow Braied BBQ Pork with Southern Hot Slaw Beef Briket 5.95 Smoked Beef Briket, Shaved Onion, Jalapeno, Horeradih BBQ Sauce Braied Chipotle Pork 5.95 Slow Braied Pork Shoulder, Candied Onion, Baby Green and Smoked Creole Aioli Crawfih or Shrimp Boil Crawfih or Shrimp (eaonal/market price) Corn on the Cob, Red Potatoe, Muhroom, Lemon, Cocktail Sauce and French Baguette 17

20 Reception Deert Hot Cold Stationary Style Reception Deert All price are baed on 50 piece Roated Peach Bread Pudding Mini 150 Fruit Kabob 155 Peppermint Patty Shooter 150 Strawberry Shortcake 165 Banana Foter Chocolate Moue 200 Chocolate Dipped Strawberrie 225 Southern Claic New Orlean Style Praline 150 Fried Peanut Butter and Banana Fritter 185 Banana Pudding Puff

21 Bar Beverage Bar Beverage Craft Cocktail Wine Pleae ee your Sale Manager for Additional Selection Spirit Jack Daniel, Crown Royal, Bacardi, Malibu Rum, Dewar Scotch, Tanqueray Gin, Smirnoff Vodka Beer Budweier, Bud Lite, Coor Lite, Miller Lite, Michelob Ultra Hoted Conumption/Cah Bar Hoted Cah Call Brand Houe Wine Dometic Beer Import Beer Soft Drink Spring Water Juice Bartender Charge Our onite peronnel mut dipene all beverage. Bartender are taffed one (1) per 100 guet. A $100 per bartender fee will apply for the firt four (4) hour of ervice. A $25 per hour overtime charge will be applied after four (4) hour of ervice. For event with bar and no food a wait taff fee of $100 for firt 4 hour and $25.00 each additional hour will apply. Thi fee cover the labor required to et-up, breakdown and ervice the event. Thee event are taffed one (1) wait taff per 100 guet, four (4) hour minimum. 19

22 Craft Cocktail Bar Beverage Craft Cocktail Wine Pleae ee your Sale Manager for additional election Arnold Palmer 7.25 Traditional blend of Vodka, Sweet Tea and Lemonade Tropical Breeze 6.50 Vodka, Pineapple and Cranberry juice Summer Bubble 7.00 Mocato Wine, Freh Citru Fruit, Club Soda Mimoa 6.50 Freh Orange Juice, Houe Champagne BLOODY MARY 7.00 Vodka, Tomato Juice, Worceterhire Sauce, Tabaco, Celery Garnih 20

23 Wine Bar Beverage Craft Cocktail Wine Houe Mocato, Woodbridge, California 24 Chardonnay, Woodbridge, California 24 Merlot, Woodbridge, California 24 SPARKLING Sparkling, Mocato, Beringer, California 28 Sparkling, Jacob Creek, Autralia 29 White Chardonnay, Sonoma Cutrer, California 45 Chardonnay, William Hill, California 32 Sauvignon Blanc, Bogle, California 28 White Rioja, Marque De Cacere, Spain 30 Pinot Grigio, Ecco Domani, Italy 32 Chardonnay, Cupcake, California 36 Red Pinot Noir, La Crema, California 55 Red Blend, Apothic, California 38 Merlot, Franci Ford Coppola Diamond Collection, California 36 Zinfandel, Gnarly Head Old Vine, California 33 Cabernet Sauvignon, Red Diamond, Wahington 38 Cabernet Sauvignon, Lo Vaco, Chilé 40 Malbec, Trapiche Oak Cat, Argentina 32 21

24 Event Planning FOOD & BEVERAGE ORDER SPECIFICATIONS To enure the proper planning of your event, we requet that all food and beverage pecification be received in writing by our office no le than 45 day prior to the date of your firt cheduled ervice. Event Planning page 1 page 2 Payment & Credit Taxe & Fee Catering Guideline Exhibitor Food & Beverage Policy CONFIRMATION OF ORDERS Upon receipt of all written food and beverage pecification, your ale profeional will review them and, in turn, provide you with written confirmation of the ervice you have ordered. The confirmation will be in the form of eparate event order for each individual ervice. Signed event order mut be received by our team no le than 30 day prior to the tart of the firt cheduled event. New cutomer booking hort-term event (within 30 day of the event tart date) mut review, ign and return event order upon their receipt. The Service Agreement (contract) outline pecific agreement between the cutomer and the caterer. The igned Service Agreement, along with required depoit, mut be received by Aramark no le than 60 day in advance of the firt cheduled event. A 10% depoit i required at the time the contract i returned. An additional 65% i due 30 day prior and the balance i due no le than three day prior to the firt event. If the igned Service Agreement i not received at leat 60 day prior to the firt cheduled event, menu price are ubject to change. The event order, when completed, will form part of your contract. SPECIAL EVENTS There are a number of pecial event that require attention to complex detail. Thee include, but are not limited to, event for more than 1,000 people, wedding and VIP function. In addition to logitical planning, pecialty equipment and labor may be needed to uccefully orchetrate uch event. Due to thee requirement, pecial event may be ubject to earlier guarantee date and depoit. Event requiring extraordinary ue of equipment and china may incur rental charge. Pleae dicu thi with your ale profeional. Specification for thee event are to be received no le than 45 day prior to the event unle otherwie negotiated between the cutomer and the caterer. 22

25 Event Planning MENU PROPOSALS In addition to deigning menu for pecial event, our ale profeional are often aked to deign menu propoal to meet additional cutomer requirement. Included in the menu planning and pricing evaluation which accompany thee propoal are conideration given to the expected attendance at thee event. Should an event attendance fall ignificantly below the original number expected, the propoed menu price may be ubject to change. Event Planning page 1 page 2 Payment & Credit Taxe & Fee Catering Guideline Exhibitor Food & Beverage Policy FLOOR PLANS FOR CATERING FUNCTIONS Your ale profeional will review both the guet eating arrangement (floor plan) and the behind the cene logitic to enure ample pace ha been conidered, making appropriate recommendation for both area to create the bet poible guet experience. Often, large event require catering (dihing, erving, clearing) to take place in area that are not commonly dedicated to that purpoe. In thee intance, the cutomer and the Aramark ale profeional will dicu effective olution (uch a pipe and drape) to mak food ervice taging area from the guet view. The cot for additional equipment uch a thi, which may be provided by the cutomer decorating company or through Aramark, will be the reponibility of the Cutomer. Additionally, a afety i alway important, Aramark reerve the right to pecify floor plan and layout of all et-up, eating table, erving tation and like item to enable afe and efficient ervice to your event. Thi include reerving neceary pace dedicated to both back of houe and front of houe area. Thi alo include ervice area, breakdown area and front of houe ervice aile way. Thee detail will be reviewed with our facility and cutomer prior to developing final floor plan. 23

26 Payment and Credit Event Planning Payment & Credit Taxe & Fee Catering Guideline Exhibitor Food & Beverage Policy ACCEPTABLE FORMS OF PAYMENT Aramark accept certified or cahier check, money order, American Expre, MaterCard and Via a payment for product and ervice. If payment i received within le than five (5) buine day prior to the event, certified fund, credit card payment or a wire tranfer will be required. If the cutomer prefer to pay by company check or wire tranfer, a credit card authorization form i required to facilitate on-ite order. PAYMENT POLICY Aramark policy require full payment in advance. ADVANCE DEPOSIT/MASTER ACCOUNTS For thoe cutomer applying for direct billing and whoe order exceed $100,000, we require an advance depoit of 75% of the etimated total charge (10% when the ervice agreement i igned with the remaining 75% due no le than 30 day prior to the tart date of the firt event). Caterer reerve the right to requet an additional depoit or payment in full prior to the firt cheduled event baed upon credit hitory. To etablih a mater account for direct billing, pleae contact your ale profeional. All credit application mut be returned for review no le than 90 day prior to the date of the firt cheduled event. Upon credit approval, payment of the remaining balance plu any additional ervice ordered on ite will be due upon preentation of final invoice. A finance fee of 1.5% per month (or, if lower, the maximum legal rate) will be aeed on all payment not made within 30 day. LOCAL TAX AND FEES All food and beverage item are ubject to a 20% adminitrative fee and applicable local tax at 7%. In ome area, the adminitrative fee may be ubject to applicable ale tax. Labor fee are ubject to applicable ale tax, currently at 7%. Note: (++) Indicate the ervice are ubject to ervice charge and ale tax. (+) Indicate the ervice are ubject to ale tax only. The adminitrative fee and ale tax are ubject to change without notice. DELIVERY FEES All catering order or re-order totaling le than $75.00 will reult in a $50.00 delivery fee. 24

27 Catering Guideline Event Planning Payment & Credit Taxe & Fee Catering Guideline Exhibitor Food & Beverage Policy GUARANTEES To enure the ucce of your event() it i neceary we receive your final guarantee (confirmed attendance) for each meal function by the following chedule. Event up to 500 people require the final guarantee three (3) buine day prior to the firt event. Event between 501 2,500 people require the final guarantee five (5) buine day prior to the firt event. Event over 2,500 people require the final guarantee even (7) buine day prior to the firt event. Pleae note the above chedule exclude weekend and holiday. Once the final guarantee i due, the count may not be decreaed. For every event, the caterer hall be prepared to erve 5% over the final guarantee, up to 50 meal. The cutomer will be billed baed on the final guarantee or the actual number of meal erved whichever i greater. We will make every attempt to accommodate increae in your count after the final guarantee i due, however; any increae exceeding 10% of the final guarantee will be ubject to a 10% urcharge. If the count increae within the final guarantee timeline, the 5% overage will no longer apply. CANCELLATION POLICY Cancellation of any convention or individual event mut be ent in writing to your ale profeional. Any cancellation received le than 60 day of the firt cheduled event will reult in a fee to Aramark equal to 25% of the etimated food and beverage charge. Any cancellation received le than 30 day in advance of the firt cheduled event will reult in a fee of 50% of the etimated food and beverage charge. Any cancellation received after the final guarantee ha been provided will reult in a fee equal to 100% of the charge on the effected event order(). MINIMUM REQUIREMENT FOR MEAL FUNCTIONS There i a minimum guarantee of 50 people for all meal function (eated or buffet). If the guarantee i le than 50 people, a $ fee plu tax will apply. Exhibitor Food & Beverage Policy The caterer i the excluive provider of all food and beverage at the Miiippi Coat Colieum & Convention Center. A uch, any requet to bring in outide food and beverage will be at Aramark dicretion and will be conidered on a cae by cae bai. Pleae inquire with your ale profeional. Thi include requet for exhibitor amenitie uch a logo-bottled water, hard candie and ample product. 25