Available For Groups and Buy-Outs. Event Coordinator Marisol Lazo-Tasic

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1 Stonehill Tavern combines inviting American fare with a contempary Concept, while using the freshest local and impted ingredients, in an upscale tavern atmosphere. Available F Groups and Buy-Outs Event Codinat Marisol Lazo-Tasic marisol.lazo@stregis.com Managing Chef Michael Mina Executive Chef Raj Dixit

2 The Private Dining Room The fireside private dining room located inside Stonehill Tavern is the perfect venue f an intimate celebration a private meeting at the grand farmhouse-style table. Parties of up to 26 in the Private Dining Room up to 160 Full Restaurant Buy-Out. The Wine List 650 different selections are featured on Stonehill Tavern s wine list, focusing on well known producers as well as the hidden gems of America West Coast wines, not to be outdone by a wide variety of Burgundy and Bdeaux. Stonehill Tavern s Sommelier Paul Coker is at your service to help pick the perfect wine f any occasion. Contact: paul.coker@stregis.com f all your wine questions Cocktails The bar at Stonehill Tavern centers on the return of the classic Tavern Cocktail, using pure ingredients with select hand-crafted spirits. The skilled bar staff would love to prepare small tray passed mini cocktails f any reception, hand craft a special cocktail just f your occasion. Please inquire!

3 Reception Menu All Canapés Available Tray-Passed in Private Settings Family-Style Befe Dinner We suggest tray passed mini-cocktails champagne to accompany! Cold Canapés 8 Per Piece minimum 6 pieces per selection Chilled Santa Barbara Spot Prawn Bloody Mary Cocktail Thai BBQ Duck Fresh Roll Mint, Tamarind-Peanut Dipping Sauce Grilled Crostini Burrata Cheese, Black Olive -- Burrata Cheese, Heirloom Tomato Smoked Devil Eggs Trout, Hseradish, Osetra Caviar Spicy Japanese Hamachi Ni Crisps, Ginger, Jalapeno Avocado Spheres Pacific Dungeness Crab, Finger Lime Maine Lobster Po Boy Chilled Lobster, Avocado, Crispy Shallots, Brioche Bun Kumamoto Oysters Champagne Gelee Handcut Steak Tartare Crispy Potato Cake, Pickled Quail Egg, Violet Mustard Hot Canapés 9 Per Piece minimum 6 pieces per selection Orchard Apple and Camembert Phyllo Crisp A-5 Japanese Wagyu Beef Yakiti Green Onion, Sesame Soy ($5 dollar supplement to menu price) Pacific Dungeness Crab Cake Celery-Black Truffle Remoulade Maine Lobster and Bacon Fritters Yuzu-Crème Fraiche Tamarind Chicken Lollipops Cnflake Crust, Red Chili, Scallion Tempura Maitake Mushroom Yuzu-Koshu Aioli, Scallions Kobe Beef Sliders White Cheddar, Shallot Confit, Secret Sauce Vegetarian Samosas White Turmeric, Cilantro, Cucumber Yogurt Michael s Fava Bean Falafel Keffir Cheese, Mint, Sesame Champagne Wishes and Caviar Dreams An individual Champagne and Caviar Experience tailed to your personal taste!! Priced per bottle of Champagne, and per ounce of Caviar

4 Monarch Menu 1 st Course Pre-select one of the following: Farmer s Market Salad Lilliputian Salad Greens, Shaved FM Vegetables, Aged Sherry Vinaigrette 21 Vegetable Soup Tomato-Saffron Broth, Roots, Shoots, Tubers & Herbs, Arbequina Olive Oil 2 nd Course Pre-select two of the following: John Dy Cauliflower Three Ways, Leeks, Piment d Espelette, Saffron Emulsion Jidi Chicken Truffle Mac N Cheese, Maitake Mushrooms, Cipollini Onion, Sweet Onion Jus Neiman Ranch Pk Sht Ribs Yogurt-Chives, Spaetzel, Broccoli Raab, Pumpkin, Quince Mostarda Nebraska Filet Mignon Aligot Potato, Roasted Carrots, Melted Shallots, Sauce Périgueux (12 dollar supplement to menu*) Individual Maine Lobster Pot Pie Brandied Lobster Cream, Baby Vegetables (30 dollar supplement to menu price*) 3 rd Course Pre-select one of the following: Molten Chocolate Cake Sea Salt Caramel, Hazelnut Crunch, Cocoa Nib Ice Cream Caramelized Pear Brown Butter Frangipane, Pomegranate, Crème Fraiche Sbet 95 Per Person Ask your Restaurant Sales Codinat f Seasonal Vegetarian Options & Additional Desserts Create your own Michael Mina experience by adding the selection of Chef Mina s famous Tuna Tartare and Lobster Pot Pie to any menu!

5 St. Regis Menu 1 st Course Farmer s Market Salad Lilliputian Salad Greens, Shaved FM Vegetables, Aged Sherry Vinaigrette, Seeds 21 Vegetable Soup Tomato-Saffron Broth, Roots, Shoots, Tubers & Herbs, Arbequina Olive Oil 2 nd Course Pre-select two of the following: Miso-Glazed Black Cod Sweet Shrimp Dumpling, Chop Suey Vegetables, Udon Noodles, Ginger-Mushroom Broth Roasted Seabass Confit Potato, Bacon, Lemon, Castlevetrano Olives, Parsley Individual Maine Lobster Pot Pie Brandied Lobster Cream, Baby Vegetables (30 dollar supplement to menu price*) 3 rd Course Pre-select two of the following: Jidi Chicken Truffle Mac N Cheese, Broccoli, Cipollini Onion, Sweet Onion Jus 48 Hour Braised Beef Sht Ribs Glazed Peas and Pearl Onions, Ricotta Gnudi, Barolo Sauce Nebraska Filet Mignon Aligot Potato, Roasted Carrots, Melted Shallots, Sauce Périgueux (12 dollar supplement to menu*) 4th Course Molten Chocolate Cake Sea Salt Caramel, Hazelnut Crunch, Cocoa Nib Ice Cream Caramelized Pear Brown Butter Frangipane, Pomegranate, Crème Fraiche Sbet 110 Per Person Custom Menus Available Ask your Restaurant Sales Codinat f Seasonal Vegetarian Options & Additional Desserts

6 Stonehill Menu 1 st Course Farmer s Market Salad Lilliputian Salad Greens, Shaved FM Vegetables, Aged Sherry Vinaigrette, Seeds Local Kale Caesar Little Gem Lettuce, Boquerones, Black Olive Soil, Parmesan 2 nd Course 21 Vegetable Soup Tomato-Saffron Broth, Roots, Shoots, Tubers & Herbs Trofie Pasta Castroville Artichokes, Lemon, Winter Black Truffles, Burrata Cheese 3 rd Course Miso-Glazed Black Cod Sweet Shrimp Dumpling, Chop Suey Vegetables, Udon Noodles, Ginger-Mushroom Broth Roasted Seabass Confit Potato, Bacon, Lemon, Castlevetrano Olives, Parsley 4 th Course Jidi Chicken Truffle Mac N Cheese, Broccoli, Cipollini Onion, Sweet Onion Jus Nebraska Filet Mignon Aligot Potato, Roasted Carrots, Melted Shallots, Sauce Périgueux 5th Course Molten Chocolate Cake Sea Salt Caramel, Hazelnut Crunch, Cocoa Nib Ice Cream Caramelized Pear Brown Butter Frangipane, Pomegranate, Crème Fraiche Sbet 125 Per Person Custom Menus Available Ask your Restaurant Sales Codinat f Seasonal Vegetarian Options & Additional Desserts

7 Michael Mina Menu 1 st Course Michael s Caviar Parfait Crispy Potato, Smoked Salmon, Local Egg, Crème Fraiche, Osetra Caviar 2 nd Course Ahi Tuna Tartare Ancho Chile, Pine Nuts, Mint, Bosc Pear, Sesame Oil 3 rd Course Miso-Glazed Black Cod Sweet Shrimp Dumpling, Bok Choy, Mushroom Broth 4 th Course Individual Maine Lobster Pot Pie Brandied Lobster Cream, Baby Vegetables 5 th Course Roasted Jidi Chicken Truffle Mac N Cheese, Broccoli, Cipollini Onion, Sweet Onion Jus 6 th Course 28 Day Dry-Aged Cote de Boeuf Sweet Peas, Heirloom Carrots, Fingerling Potatoes, Sauce Bdelaise 7 th Course Root Beer Float Sassafras Ice Cream, Warm Chocolate Chip Cookie 175 Per Person Custom Menus Available Ask your Restaurant Sales Codinat f Seasonal Vegetarian Options & Additional Desserts

8 Reception Enhancements Tray-Passed Mini Tavern Cocktail Samples 7 Each ( 14 f full-sized cocktails) Stationary Platters Beautifully Displayed in Private Dining Room on Ocean Terrace Artisan Cheeses 18 per person Traditional Accompaniments Cured Meats 18 per person Traditional Accompaniments Crudite of Vegetables - 10 per person Traditional Accompaniments Chilled Shellfish Platter 39 per person Selection of Seasonal Shellfish, Traditional Garnishes 39 Per Person Menu Enhancements Family Style f the Table Califnia Coast Vegetables Traditional Sides Family-Style 12 each Brussel Sprouts Leaves, Sicilian Pistachios Faged Mushrooms Gratin Root Vegetables Shishito Peppers, Thai Style Ruby Crescent Potato Puree Michael s Truffle Mac N Cheese Herb & Garlic Fries Additional Menu Selections Price is Supplement to Menu per person Michael s Caviar Parfait - per oz./person Crispy Potato, Smoked Salmon, Egg, Caviar Local Kale Caesar - 12 Little Gem Lettuce, Boquerones, Black Olive Ahi Tuna Tartare - 15 Bosc Pear, Pine Nuts, Mint, Sesame Oil Trofie Pasta - 12 Castroville Artichokes, Lemon, Black Truffle Miso-Glazed Black Cod - 15 Sweet Shrimp Dumpling Nebraska Filet Mignon - 15 Aligot Potato, Roasted Carrots, Melted Shallots, Sauce Périgueux Rosemary Crusted Rack of Lamb - 15 Gratin Potato, Zucchini-Mint-Puree, A.O.C. Le Puy French Green Lentils Maine Lobster Pot Pie - 30 Brandied Lobster Cream, Baby Vegetables Cheese Course - 18 Single Selection Trio of Artisanal Cheeses, Seasonal Accompaniments Mini Ice Cream Cones 8 Assted Ice Creams

9 Stonehill Tavern Buy-Outs Heavy Reception Menu Traditional Risotto 20 Dollars Per Person Mac N Cheese 20 Dollars Per Person Chef Action Stations Delight in Dinner & A Show! Choice of Accompaniments, Lobster Upgrade Choice of Accompaniments Ahi Tuna Tartare Michael s Post Popular Creation, to Order 18 Dollars Per Person Chef Attendant Fee 200 Dollars Per Station, Per 100 Guests (2 Hours Continuous Service) Dessert Canapés Give Your Sweet Tooth Something to Celebrate Root Beer Float Verrine Mini Ice Cream Cones Hand-Cut Beignets Seasonal Tartlets Miniature Cookies Prices & Selections Vary Sassafras Ice Cream Seasonal Fruit Filled Crème filled Assted Ice Creams Seasonal Jam-Filled Assted Fruits Chocolate-Filled Chocolate Chunk-Walnut, Harvest Oatmeal, Salted Fudge Custom Ideas Welcome STONEHILL TAVERN offers 85 upholstered chairs, banquette seating up to 15 and can accommodate 16 at booths f an existing furniture maximum capacity of 116. Our Private Dining Room comftably accommodates 24 guests. We can supplement with house banquet chairs f a total capacity of 140. If Group provides rental chairs, the lounge can be utilized offering seating f up to 160. This requires a Furniture Removal/Stage and Replacement Fee.* * based upon setup Plated Dinners, Action Stations, Standing Receptions, AV Equipment Available