Guidelines. These menus offer zero repeats, and tons of variety, presenting on-trend ways to feed your people every day.

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1 Chef s Table by Carlyle s is a daily lunch program designed to provide our clients quality, variety and value. We ve carefully designed menus for each day featuring chef-created entrees, side dishes and salads. Many meals include international foods, and many feature build-your-own concepts. Order the Chef s Table menu for any lunch meeting, and you will receive chef-inspired, freshly prepared menus at a great value. Our primary goal is to keep your employees happy day-in and day-out by keeping people interested in ever-changing menus. Your guests will be delighted with the originality and quality of the food. You ll see that each day s menu includes two options for an entrée. There is a vegetarian option every day, and gluten free offerings are abundant and always labeled. We also want to make the task of ordering multi-day catering easier. Each meal is designed to offer your guests a complete experience, so side dishes and salads have been chosen carefully. Substitutions will not be allowed, though you may add anything from our retail menu that you wish. These menus offer zero repeats, and tons of variety, presenting on-trend ways to feed your people every day. Ordering catering for large groups isn t easy. We hope you find this program a useful solution in getting your people fed, and fed well! Guidelines All food items will be labeled. Gluten free and vegetarian foods will be labeled. Most special dietary restrictions are covered by these menus. Please notify Carlyle s of any allergies. 48 hours advance notice required. Substitutions allowed for an additional charge. Black buffet linen provided for orders of 60 or more.

2 October 2018 Week T.G.I.M. MENU THAI TUESDAY OKTOBERFEST MENU NATIONAL TACO DAY! SOUTHERN FRIDAY French Onion Grilled Chicken, chicken breast smothered in French onion soup and topped with Swiss Pecan Crusted Grouper w/ brown butter & honey drizzle Fried Portabella Grit Cake over Jalapeno Cream Corn Roasted Asparagus Butternut Squash Risotto Kale Salad with pear, goat, red onion, and cucumber, with apple cider Thai Red Curry with chicken breast Drunken Noodle with gulf shrimp, a bit spicy! : Veggie Drunken Noodle with Tofu Jasmine Ginger Rice Asian Vegetables Thai Tossed Salad with tomatoes, carrots, green onion, with a house made ginger dressing Dijon Pretzel Chicken breast Guinness Pork Bratwursts with sauerkraut, red cabbage, & sautéed onions. Cut in half and served with hoagie rolls and assorted Mustards German-inspired Sweet Potato Pancake Stack Cheese Spaetzle German Mac n Cheese Seasoned Steamed Cabbage Spinach Salad with red potatoes, red onion, tomatoes, with a mustard Adobe Shredded Chicken Korean Pulled Pork Seasoned Ground Beef Fajita Veggies with Tofu Spanish Red Rice Black Beans Queso Cheese Dip Homemade Tortilla Chips Hot habanero pineapple salsa Cucumber Salsa Sour Cream Jalapeno Sauce Shredded cheddar Shredded Lettuce Diced Tomato Diced Onion Junior s Fried Chicken Traditional Yankee Pot Roast with potatoes and carrots Stuffed Bell Pepper with Hoppin John (Low Country rice and beans) and cheddar Corn Souffle Roasted Veggies Ambrosia Salad with spring greens, oranges, coconut, almonds and scallions. Served with a red wine Fresh Cilantro

3 SO-CAL CAFÉ DAY October 2018 Week 2 Chile Bourbon Chicken, chicken breast with mild spice and a sweet bourbon glaze California Salmon, filet of salmon with artichokes, olives, capers, cherry tomatoes, mushrooms and onion Stuffed Eggplant with ricotta, spinach, & artichoke Steamed Broccoli Pumpkin Sage Polenta Apple Arugula Salad with House INDIAN DAY Butter Chicken, traditional Indian dish with chicken breast marinated in yogurt, tomato and many spices Pork Vindaloo, Indian dish from the region of Goa, with vinegar and red chilies Chana Masala, chickpeas and spices with hints of citrus Jasmine Rice Roasted Cauliflower with cumin, turmeric, and lemon Naan bread with mango chutney Mixed Greens with corn, bell pepper, and white beans with Green Goddess dressing BOAR S HEAD SANDWICH,, SOUP TRIO Build-your-own sandwich with assorted Boar s Head deli meats including turkey, ham, roast beef, chicken and tuna salad Served with cheddar, Swiss, Monterrey Jack and Provolone sliced s, leaf lettuce, sliced tomatoes, fresh cut veggies, on assorted bakery breads Fresh Veggies for veggie sandwich ASSORTED SPREADS Pesto Aoli, Honey Mustard, Horseradish Sauce DELI SIDES Sweet Potato Chips Cucumber, Radish and Dill Salad Spicy Oven Roasted Chickpeas SOUP Mushroom Bisque SOUTHWESTERN LUNCHEON Pico De Gallo Grilled Chicken breast Shrimp and cotija stuffed poblano peppers Southwestern Lintel Bake with brown rice, green chilies and Roasted Cactus Loaded Refried Beans Southwestern Chopped Salad with romaine, corn, black beans, avocado, creamy avocado ranch NATIONAL GUMBO DAY Build-your-own bowl of Gumbo with a veggie gumbo with Okra, Tomatoes, Onions, and spices Andouille Sausage Shrimp Chicken breast SIDES Honey Glazed Carrots White Rice Assorted Hot Sauces Corn Bread with honey butter French Quarter Salad with mixed greens, golden raisins, pecans, roasted shallots, Junior s maple dressing

4 October 2018 Week 3 TRIO DAY CUBAN BOWL NATIONAL PASTA DAY GYRO DAY BARBECUE PLATTER I. Root Salad with pumpkin, beetroot, sunflower seeds, feta, over spring mix II. Iceberg Lettuce Wedge w/ crumbled blue, bacon, & heirloom tomatoes III. Superfood Salad w/ Baby Spinach, Quinoa, Avocado, Tomato, with an herb shallot Blackened Chicken Peppered Steak Balsamic Grilled Chicken Balsamic Grilled Salmon SOUP Broccoli Cheddar Soup BREADS Honey wheat, raisin bran, lemon poppyseed muffins Build-your-own Latin lunch with rice, beans, proteins and toppings Ropa Vieja, pulled stewed beef in broth with vegetables Shredded Mojo Chicken breast Mojo Jackfruit, chili lime marinated jack fruit White Rice Cuban Black Beans Plantain Chips Spring Mix Pico De Gallo Mango Fresh Jalapeno Sour Cream Cilantro Build-your-own pasta bowl NOODLES Cheese Tortellini Whole Wheat Spaghetti Bowtie Pasta SAUCES Creamy Pesto w/ Garlic & Lemon Beef Bolognese Mushroom Bolognese Sliced Grilled Chicken Sliced Grilled Portabellas (Vegetarian) Served with garlic bread, bread sticks, crushed red pepper, shaved parmesan, oregano, and fresh basil Romaine lettuce, mozzarella, black olives, grape tomatoes, cucumber, bell pepper, dried oregano, with creamy Italian Build-your-own Gyro wrap with pita bread Lamb, roasted and thinly sliced Chicken Breast, cut into strips Fresh Fried Falafel Roasted Red Skin Potatoes Romaine Lettuce Red Onion Diced Tomato Feta Cheese Tzatziki Sauce Romaine, grilled cauliflower, whipped feta, roasted beet, chickpeas, red onion, red wine Bone-In Chicken basted in tangy BBQ sauce St. Louis Pork Ribs, slowly smoked Served with Texas Toast and three barbecue sauces on the side Barbecue Tofu Baked Beans Collard Greens S Southern Dip Trio, served with Ritz crackers and sliced veggies: Irene s Pimento Cheese Egg Salad Cucumber Dill Dip

5 October 2018 Week BLUE PLATE DINER DAY CHINESE DAY ALL-AMERICAN BURGER FIRESIDE FEAST NACHO AVERAGE NACHO BAR Chicken Florentine, chicken breast stuffed with fresh spinach and mozzarella Herb Crusted Pork Loin, center cut pork loin roasted with fresh seasonal herbs Crimson Lentil Cake, with red lentils, carrots and oats Cauliflower Steaks Sautéed Green Beans Zoodle Salad zucchini noodles, red cabbage, carrots, cherry tomatoes with a House General Tso s Chicken with chicken breast, sautéed vegetables and a spicy brown sauce Black Pepper Shrimp, in a savory garlic sauce General Tso s Tofu Fried Rice Stir Fry Broccoli Egg Rolls Spicy mustard, duck sauce, soy sauce Bok Choy Salad, spiral carrots, fresh lemon juice, parsley Grass fed beef burgers with fun sides and tons of toppings. Served with bakery fresh bun, lettuce, tomato, onion sliced, pickles, and all the condiments. Gourmet spreads including Sriracha ketchup, bacon jam, & roasted garlic aoli 100% grass fed beef burgers Turkey burgers Impossible Burgers, veggie burger made with wheat, coconut oil, and potatoes SIDES French Fries Deviled Egg Potato Salad Garden Salad with House Roasted bone-in chicken with fresh herb seasoning served over bed of carrots, celery, and onion Dijon Brown Sugar Ham Roasted Veggie Polenta Stack Smoked Gouda mac n Sautéed Kale with dried cranberries Spinach salad w/ grapes, celery, walnuts, and gorgonzola, with balsamic dressing BASE LAYER Tortilla Chips Chopped Romaine Lettuce Shredded Chicken Chorizo Sausage Chili Lime Tofu (Vegetarian) Rice Black Beans Corn Shredded Cheese Nacho Cheese Queso Guacamole Jalapenos Diced Tomato Salsa Verde Taco Sauce Peppers & Onions Sour Cream Creamy Chipotle BBQ sauce

6 BREAKFAST BOWL October 2018 Week 5 Your guests will love this change of pace, a buildyour-own breakfast bowl with lots of fabulous sides BASE LAYER Breakfast Potatoes Roasted Poblano Cheddar Grits Boar s Head Bacon Chicken Sausage Veggie Sausage(VEG) Avocado Jalapeno Scallions Diced Tomatoes Diced Onions Sausage Gravy Hot Sauce Arugula salad with parmesan, toasted almonds and citrus Fresh Cut Fruit Salad NEW YORK DELI DAY We ll individually make and wrap these New York classics. Sandwiches served warm in chafers Traditional Corned Beef Reuben, on rye bread with sauerkraut and special Reuben sauce Turkey Rachel, a Reuben sandwich with sliced turkey instead of corned beef Veggie Reuben, with portabella mushrooms and red bell pepper Onion Straws Garlic Parmesan Pretzel Bites : NY Wedge with iceberg lettuce, chopped cured meats, shredded mozzarella, tomato, fresh basil, and HALLOWEEN SPOOKTACULAR Junior s Chicken Wings, three flavors: Buffalo, Lemon Pepper, Hot Teriyaki Mini Chili Dogs, served with diced tomato, onion, shredded, relish, & homemade chili Veggie Dogs Grilled Squash & Zucchini Roasted Pumpkin and Butternut Squash Blend Buffalo Coleslaw Carrots and Celery Ranch and Bleu Cheese HABACHI GRILL Teriyaki Chicken, seared chicken breast finished with sweet teriyaki and sesame garnish Hibachi Steak, with kalbi marinade Hibachi tofu and mixed vegetables Hibachi Vegetables Fried Rice Yum Yum & Ginger Sauce Sushi bar salad SOUP Miso Soup BARBECUE LUNCH Enjoy all-american smoked BBQ with tons of sides! Buildyour-own sandwich with bakery buns, your choice of protein and a trio of sauces Chopped BBQ Chicken Pulled BBQ Pork Barbecue Jack Fruit Served with Texas Toast Squash Casserole Corn-on-the-cobb Fried Okra Red, white and blue salad with spring greens, strawberries, blueberries, feta, cucumber, almonds, and a strawberry

7 Chef s Table Pricing Model NUMBER OF PEOPLE PRICE PER PERSON SERVICE CHARGE INCLUDES CLEAN UP % NO % NO $150 NO $175 YES $200 YES $250 YES Service Charge includes delivery and full, professional set up with all items needed to serve and eat. Gratuity is included. For parties 60+, Clean Up will be scheduled for same day as service. Carlyle s will return to tidy up and pick up equipment.