BOAR S HEAD. food and beverage PACKAGES AND INFORMATION. Charlottesville s Only Four Diamond Resort

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1 BOAR S HEAD food and beverage PACKAGES AND INFORMATION Charlottesville s Only Four Diamond Resort Owned and Operated by the University of Virginia Foundation

2 boar s wedding head packages PREMIER WEDDING DINNER PACKAGE FOUR-HOUR EVENT One-Hour Cocktail Reception Signature Cocktail Three -Hour Premium Host Bar Six Hors d Oeuvres Four-Course Plated Dinner or Three-Entrée Dinner Buffet Premium House Wine Service with Dinner Wedding Cake and Champagne Toast THE PREMIER PACKAGE PROVIDES: Complimentary Two Nights Guest Suite for Bride and Groom* Rose Petal Turn-Down and Chocolate-Dipped Strawberries with Sparkling Wine Amenity Midnight Picnic Snack Basket Continental Breakfast in Bed Chocolate Table Favors for the Wedding Reception Private Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, and Votives and Candle Centerpieces Pricing: Saturdays and Holidays $215 per Guest All Other Days $200 per Guest GOLD RECEPTION PACKAGE FOUR-HOUR EVENT One-Hour Cocktail Reception Three-Hour Premium Host Bar Three Buttered Hors d Oeuvres Heavy Hors d Oeuvres Reception Wedding Cake and Champagne Toast THE HORS D OEUVRES PACKAGE PROVIDES: Complimentary Two Nights Guest Suite Room for Bride and Groom* Chocolate-Dipped Strawberries and Sparkling Wine Amenity Private Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, and Votives and Candle Centerpieces Pricing: Saturdays and Holidays $195 per Guest All Other Days $185 per Guest Boar s Head provides 125 chiavari chairs, based on availability. Additional chairs are rented at the guest expense. * For the night of the reception and based on availability at time of contract signing. Seasonal package price discount of 10% during January, February, August, or December (except holidays and holiday weekends) 20% Gratuity, 9.3% Sales Tax

3 SILVER WEDDING DINNER PACKAGE FOUR-HOUR EVENT One-Hour Cocktail Reception Three-Hour Premium Host Bar Three Hors d Oeuvres Three-Course Plated Dinner or Three-Entrée Dinner Buffet Premium House Wine Service with Dinner Wedding Cake and Sparkling Wine Toast THE SILVER PACKAGE PROVIDES: Complimentary Two Nights Guest Room for Bride and Groom* Chocolate-Dipped Strawberries with Sparkling Wine Amenity Private Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, Votives and Candle Centerpieces Pricing: Saturdays and Holidays $190 per Guest All Other Days $180 per Guest WEDDING BRUNCH BUFFET PACKAGE FOUR-HOUR EVENT 11:00 a.m. 3:00 p.m. Four-Hour Limited Host Bar to Include: Domestic and Imported Beer, Premium House Red and White Wine, Mimosas, Bloody Marys, and Bellinis Brunch Buffet Wedding Cake and Sparkling Wine Toast THE BRUNCH PACKAGE PROVIDES: Complimentary Overnight Guest Room for Bride and Groom* Chocolate-Dipped Strawberries and Sparkling Wine Amenity Private Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, Votives and Candle Centerpieces Pricing: Saturdays and Holidays $145 per Guest All Other Days $130 per Guest WEDDING LUNCHEON PACKAGE FOUR-HOUR EVENT (to conclude by 4:00 p.m.) Four-Hour Limited Host Bar to Include: Domestic and Imported Beer, Premium House Red and White Wine One-Hour Cocktail Reception with Hors d Oeuvres Display Three-Course Plated Luncheon or Two-Entrée Luncheon Buffet Wedding Cake and Sparkling Wine Toast THE LUNCHEON PACKAGE PROVIDES: Complimentary Overnight Guest Room for Bride and Groom* Chocolate-Dipped Strawberries and Sparkling Wine Amenity Private Banquet Space with Tables, Fruitwood Chiavari Chairs, Cream Linen Skirting and White Overlay, Classic White China, Table Mirrors, Votives and Candle Centerpieces Pricing: Saturdays and Holidays $140 per Guest All Other Days $125 per Guest Boar s Head provides 125 chiavari chairs, based on availability. Additional chairs are rented at the guest expense. * For the night of the reception and based on availability at time of contract signing. Seasonal package price discount of 10% during January, February, August, or December (except holidays and holiday weekends) 20% Gratuity, 9.3% Sales Tax

4 boar s head premier package Reception HORS D OEUVRES Please select six. We suggest three cold items and three hot items, which may be buttered or stationed. Included with both plated and buffet dinners. COLD Lobster Vichyssoise Shooter Plum Tomato and Mozzarella Skewer with Basil Pesto Poached Asparagus Wrapped in Smoked Salmon on English Cucumber Corn and Crab Salad in Phyllo Beef Carpaccio on Toast with Parmesan and Chives Ratatouille and Goat Cheese in Phyllo HOT Spinach and Feta Cheese in Crispy Phyllo Chicken Cordon Bleu Bites with Dijon Aioli Miniature Crab Bites with Bistro Sauce Gruyere and Leek Tart Beef Short Rib and Fontina Sandwich on Toasted Brioche All Plated and Buffet Dinner Selections include House Rolls with Butter, Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon. Plated Selections TWO-HOUR EVENT STARTERS Chilled Vichyssoise with Lobster Cream and Chopped Lobster Roasted Red Pepper Bisque with Sambuca Cream Seared Maryland Crab Cake with Fennel Citrus Arugula Salad and Remoulade Lobster Ravioli with Truffle-Lobster Sauce and Spiced Onion Crisps Potato Gnocchi with Brandy Porcini Cream and Shaved Asiago SALADS Fresh Field Greens with Baby Plum Tomatoes, Oil-Cured Olives, Ciabatta Croutons, Balsamic Vinaigrette Baby Spinach Salad with Shaved Bermuda Onions, Toasted Pancetta, Sherry-Mustard Vinaigrette Crisp Romaine with Crispy Prosciutto Roasted Tomatoes and Parmesan-Peppercorn Vinaigrette Rosette of Tender Boston Lettuce with Gorgonzola Crumbles, Rose Grapes, Candied Walnuts, and Champagne Vinaigrette Tossed Baby Arugula with Oven-Dried Tomatoes, Pine Nuts, and Goat Cheese Vinaigrette

5 ENTRÉES Please select two. Includes Chef s selections of Accompaniment and Seasonal Vegetable. Honey-Mustard Glazed Salmon Truffle Potato Croquette, Lemon Sauce Blackened Seasonal Fish Whipped Potatoes, Lemon-Tomato-Caper Butter Roasted Breast of Chicken Polenta Cake, Braised Fennel, Tomato-Olive Velouté Slow-Roasted Breast of Duck Braised Cabbage, Jasmine Rice, Five Spice Jus Roasted Loin of Pork Corn-Andouille Bread Pudding, Braised Greens, Scratch Gravy Shallot Marmalade Filet Mignon Chive-Potato Purée, Charred Tomatoes, Veal Reduction VEGETARIAN SELECTIONS Choose One Vegetarian Selection* Pappardelle Pasta Diced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic, Lemon and Basil Olive Oil Creamy Virginia Goat Cheese Farro Risotto Style Roasted Red Pepper, Arugula Salad Roasted amfog Mushroom Ragout in Puff Pastry Grilled Asparagus Salad Parmesan Crusted Polenta Cake Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce DESSERTS Chocolate Flourless Cake with Raspberry Sauce and Chantilly Cream (GF/NF) Lemon Meringue Tart with Raspberry Sauce and Fresh Berries (NF) Peanut Butter Oreo Torte with Salted Caramel and Chocolate Sauce Buffet Selections Two-Hour Service, SALADS Please select three. Buffalo Mozzarella with In Season Tomatoes in Basil Pesto and Cured Olives Curried Couscous with Golden Raisins, Chick Peas, and Fresh Mint Pappardelle Pasta Salad with Grilled Shrimp and Sun-Dried Tomato Vinaigrette Grilled Vegetable Ratatouille Salad Grilled Asparagus Platter with Truffle and Crimini Mushrooms CHEESE AND FRUIT STATION Assorted Imported and Domestic Cheese Display Garnished with Grapes, Strawberries, Marcona Almonds, Baguettes, and Crackers Display of Fresh Sliced Seasonal Fruits

6 ENTRÉES Please select three. Includes Chef s selections of Accompaniment and Seasonal Vegetable. Pan-Seared Seasonal Fish with Braised Chard and Tomato-Olive-Caper Ragout Filet of Atlantic Salmon with Braised Mussels and Saffron Cream Southern Chicken Fricassee with Crimini Mushrooms and Herb Dumplings Grilled Loin of Pork with Roasted Corn-Black Bean Salsita and Pan Jus Grilled Bistro Filet with Shallot Confit and Rosemary Jus Simply Roasted Petite Beef Tender with Red Wine-Cipollini Jus and Cherry Tomato Confit VEGETARIAN SELECTIONS Choose One Vegetarian Selection* Pappardelle Pasta Diced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic, Lemon and Basil Olive Oil Creamy Virginia Goat Cheese Farro Risotto Style Roasted Red Pepper, Arugula Salad Roasted amfog Mushroom Ragout in Puff Pastry Grilled Asparagus Salad Parmesan Crusted Polenta Cake Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce DESSERTS Please select two. Boar s Head Bread Pudding with Vanilla Crème Anglaise Berry Parfait with Chantilly Cream and Sweet Scones (NF) Seasonal Mixed Berries with Grand Marnier and Orange Zest-Scented Whipped Cream Chocolate Decadence Torte (GF/NF) Assorted Tartlets Assorted Cheesecake Bites

7 boar s head gold package Reception Cocktail Hour Two-Hour Service HORS D OEUVRES Please select three (buttered). Lobster Vichyssoise Shooter Plum Tomato and Mozzarella Skewer with Basil Pesto Poached Asparagus Wrapped in Smoked Salmon on English Cucumber Corn and Crab Salad in Phyllo Beef Carpaccio on Toast with Parmesan and Chives Ratatouille and Goat Cheese in Phyllo Dinner Selections Please select four from the Stations and Displays below. CHEF-ATTENDED CARVING STATION Please select two from the choices below. Roasted Striploin of Beef with Assorted Mustards Served with Milk Rolls North Atlantic Salmon en Croûte with Lemon Dill Sauce Catch of the Day with Caper Tomato Relish Roasted Leg of Lamb with Rosemary Red Wine Sauce SEAFOOD DISPLAY Oysters and Clams on the Half Shell Cold Poached Jumbo Shrimp with Horseradish Cocktail Sauce WARM DISPLAY Sweet and Sour Sesame Chicken Spinach and Feta Cheese in Crispy Phyllo Artichoke Dip with Crackers Steamed Shrimp Shao-Mai with Sesame Teriyaki Sauce PASTA STATION Penne and Tortellini Pastas with Choice of Two Sauces Choose Two: Sauce Diablo, Pesto Cream, Marinara, Alfredo, Oil and Fresh Herb SUSHI AND SASHIMI DISPLAY Made in the Traditional Fashion, Fresh Sushi and Sashimi, Pickled Ginger, Wasabi, Soy Sauce

8 Dinner Selections Continued WADE S MILL SHRIMP & GRITS STATION Fresh Sautéed Shrimp, White Wine, Peppers and Onions, BBQ Creole Sauce RISOTTO STATION Creamy Risotto Served with Roasted Mushrooms, Asparagus, Tomatoes, and Parmesan Cheese SOUTHERN MASHED POTATO BAR Creamy Mashed Potatoes and Sweet Potatoes, Shredded Cheddar Cheese, Chopped Green Onions, Grilled Shrimp Pieces and Crispy Bacon Bits SLOW ROASTED SUCKLING PIG STATION Peach Barbecue, Sliced Roll Dessert Selections DESSERT STATION Choose One: Chocolate Cornets with Assorted Mousses, Assorted Mini Tartlets, Assorted Petit Fours, Fruit and Fondue, S Mores Station (Out Door Only) Includes Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon.

9 boar s head silver package Reception HORS D OEUVRES Please select two (buttered). Included with both plated and buffet dinners. COLD Poached Asparagus Wrapped in Smoked Salmon on English Cucumber Goat Cheese and Ratatouille in Phyllo Beef Carpaccio on Toast with Parmesan and Chives HOT Chicken Cordon Bleu Bites with Dijon Aioli Miniature Crab Bites with Bistro Sauce Beef Short Rib and Fontina Sandwich on Toasted Brioche All Plated and Buffet Dinners include House Rolls with Butter, Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon. Plated Selections TWO-HOUR EVENT STARTERS Chilled Vichyssoise with Lobster Cream and Chopped Lobster Roasted Red Pepper Bisque with Sambuca Cream Open Faced Mushroom Ravioli with Fontina Cheese and Dry Sherry Velouté SALADS Fresh Field Greens with Baby Plum Tomatoes, Oil-Cured Olives, Ciabatta Croutons, and Balsamic Vinaigrette Baby Spinach Salad with Shaved Bermuda Onions, Toasted Pancetta, and Sherry-Mustard Vinaigrette Tossed Baby Arugula with Oven-Dried Tomatoes, Pine Nuts, and Goat Cheese Vinaigrette ENTRÉES Please select two. Includes Chef s selections of Accompaniment and Seasonal Vegetable. Honey-Mustard Glazed Salmon and Truffled Potato Croquette, and Lemon Sauce Roasted Breast of Chicken with Polenta Cake, Braised Fennel, and Tomato-Olive Relish Roasted Loin of Pork with Corn-Andouille Bread Pudding, Braised Greens, and Scratch Gravy Roast Ribeye Steak with Red Wine-Cipollini Jus and Cherry Tomato Confit

10 VEGETARIAN SELECTIONS Choose One Vegetarian Selection* Pappardelle Pasta Diced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic, Lemon and Basil Olive Oil Creamy Virginia Goat Cheese Farro Risotto Style Roasted Red Pepper, Arugula Salad Roasted amfog Mushroom Ragout in Puff Pastry Grilled Asparagus Salad Parmesan Crusted Polenta Cake Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce DESSERTS Chocolate Flourless Cake with Raspberry Sauce and Chantilly Cream (GF/NF) Lemon Meringue Tart with Raspberry Sauce and Fresh Berries (NF) Peanut Butter Oreo Torte with Salted Caramel and Chocolate Sauce Buffet Selections Two-Hour Service SALADS Please select three. Pappardelle Pasta Salad with Grilled Shrimp and Sun-Dried Tomato Vinaigrette Grilled Vegetable Ratatouille Salad Tossed Field Greens with Two House-Made Dressings Chilled Asparagus Platter with Truffle Tomatoes and Crimini Mushrooms FRUIT STATION Display of Fresh Sliced Seasonal Fruits ENTRÉES Please select three. Includes Chef s selection of Accompaniment and Seasonal Vegetable. Seared Filet of Atlantic Salmon with Braised Mussels and Saffron Cream Southern Chicken Fricassee with Crimini Mushrooms and Herb Dumplings Grilled Bistro Filet with Roasted Corn-Black Bean Salsita and Pan Jus Grilled London Broil with Shallot Confit and Rosemary Jus VEGETARIAN SELECTIONS Choose One Vegetarian Selection* Pappardelle Pasta Diced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic, Lemon and Basil Olive Oil Creamy Virginia Goat Cheese Farro Risotto Style Roasted Red Pepper, Arugula Salad Roasted amfog Mushroom Ragout in Puff Pastry Grilled Asparagus Salad Parmesan Crusted Polenta Cake Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce DESSERTS Boar s Head Bread Pudding with Vanilla Crème Anglaise Assorted Miniature Pastries

11 boar s head brunch buffet package Two-Hour Service BREAKFAST BREAD AND SALAD Selection of Breakfast Pastries and Bagels with Butter, Fruit Preserves, and Honey Caesar Salad with Romaine Lettuce, Focaccia Croutons, Shaved Parmesan Cheese, and Caesar Dressing DISPLAYS Assorted Imported and Domestic Cheese Display Garnished with Grapes, Strawberries, Marcona Almonds, Baguettes, and Crackers Display of Fresh Sliced Seasonal Fruits Smoked Salmon Display with Traditional Accoutrements MAIN COURSES AND ACCOMPANIMENTS Farm-Fresh Scrambled Eggs with Cheddar Cheese and Chives Crisp Applewood Smoked Bacon Breakfast Sausage Links Traditional Eggs Benedict with Lemon-Hollandaise Cheese Blintzes Served with Sour Cream and Three-Berry Compote CHEF-ATTENDED CARVING STATION Slow-Roasted Rib of Beef au Jus with Creamed Horseradish PASTA STATION Penne Pasta with Grilled Chicken, Arugula Leaves, and Sun-Dried Tomato Cream DESSERTS Boar s Head Bread Pudding with Vanilla Crème Anglaise Assorted Miniature Pastries BEVERAGES Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, Iced Tea with Lemon, Fresh Chilled Orange, Grapefruit, and Tomato Juices

12 boar s head luncheon package Reception HORS D OEUVRES DISPLAY Included with both plated and buffet luncheons. Assorted Imported and Domestic Cheese Display Garnished with Grapes, Strawberries, Marcona Almonds, Baguettes, and Crackers Display of Fresh Sliced Seasonal Fruits Crisp Vegetable Crudité with Green Goddess Dip Display of Sun-Dried Tomato and Olive Tapenade and White Bean Hummus, Served with Grilled Flatbreads and Extra Virgin Olive Oil Antipasti Misti Platter Plated Selections One-Hour Service STARTER AND SALAD Chef s Soup du Jour Boar s Head Harvest Salad Fresh Field Greens with Baby Plum Tomatoes, Oil-Cured Olives, Ciabatta Croutons, and Balsamic Vinaigrette ENTRÉES Please select two. Includes Chef s selections of Accompaniment and Seasonal Vegetable. Pan-Seared Seasonal Fish with Grilled Vegetable Ratatouille and Brown Butter-Caper Sauce Grilled Breast of Chicken with Whipped Potatoes, and Natural Jus Oven-Roasted Half-Chicken with Fresh Herbs, Horseradish Whipped Potatoes, and Fennel Jus Southwestern Grilled Marinated Flank Steak with Smashed Red Potatoes and Roasted Corn Relish Fire-Roasted Tenderloin of Beef with Roasted Shallot Sauce, Whipped Potato Purée and Grilled Tomato VEGETARIAN SELECTIONS Choose One Vegetarian Selection* Pappardelle Pasta Diced Tomato, Roasted Onions, Kalamata Olives, Roasted Garlic, Lemon and Basil Olive Oil Creamy Virginia Goat Cheese Farro Risotto Style Roasted Red Pepper, Arugula Salad Roasted amfog Mushroom Ragout in Puff Pastry Grilled Asparagus Salad Parmesan Crusted Polenta Cake Balsamic Marinated Portobello Salad, Slow Roasted Tomato Sauce

13 DESSERTS Chocolate Flourless Cake with Raspberry Sauce and Chantilly Cream (GF/NF) Duet of Chocolate and Raspberry Swirl Cheesecakes with Fresh Berry Compote and Chantilly Cream Tia Maria Tiramisu with Frangelico Crème Anglaise Buffet Selections ONE-HOUR EVENT STARTER AND SALADS Chef s Soup du Jour Tossed Field Greens with Two House-Made Dressings Fruit Chop Salad with Mint ENTRÉES AND ACCOMPANIMENTS Includes Chef s Selection of Accompaniment and Seasonal Vegetable. Roasted Breast of Chicken Dijonnaise and Leek Confit Baked Salmon with Saffron-Pernod Sauce DESSERTS Boar s Head Signature Bread Pudding with Vanilla Crème Anglaise Assorted Miniature Pastries All Plated and Buffet Luncheons include House Rolls with Butter, Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon.

14 boar s wedding head cake CAKE FLAVORS Pick up to 3 maximum Traditional White Cake Sponge Cake (Vanilla, Coconut, Coffee, or Peppermint) Devil s Food Cake Chocolate Genoise Red Velvet Cake Dacquoise (Almond or Chocolate) Gluten Free CAKE FILLINGS Raspberry or Strawberry Preserves Buttercream (Vanilla, Coconut, Peppermint, Coffee) Lemon Curd Lime Curd Lemon Bavarian Cream Caramel Mousse Dark Chocolate Mousse White Chocolate Mousse Chocolate Ganache Fresh Berries and Whipped Cream Vanilla Pastry Cream Cannoli Filling Cream Cheese Icing CAKE ICINGS Pick 1 Traditional Buttercream Italian Buttercream White Chocolate Buttercream Chocolate Ganache *Fondant additional cost Highly detailed designs may require an additional fee.

15 boar s head bridal luncheons Soup and Salad Plated Luncheons include three courses: Chef s Soup du Jour, One Salad Entrée with Chef s Selection of Garnishes, and One Dessert All Luncheons also include House Rolls with Butter, Freshly Brewed Regular and Decaffeinated Coffee, Selection of Hot Teas, and Iced Tea with Lemon One-Hour Service SALAD ENTRÉES Boar s Head Chopped Salad Ham, Turkey, Salami, Roast Beef, Cheddar Cheese, Swiss Cheese, Tomato, Avocado, and Ranch Dressing Grilled Chicken Breast Salad Herb-Grilled Chicken Breast on Romaine Lettuce with Artichoke Heart, Roasted Red Peppers, Focaccia Croutons, and Caesar Dressing Citrus Salad with Shrimp Tender Bibb Lettuce, Watercress, Orange and Grapefruit Sections, Jumbo Gulf Shrimp, and Mango-Poppy Vinaigrette Classic Caesar Salad Crisp Romaine Lettuce with Imported Parmesan Cheese, Sourdough Croutons, and Caesar Dressing Add Chicken or Shrimp. DESSERTS Chocolate Flourless Cake with Raspberry Sauce and Chantilly Cream (GF/NF) Lemon Meringue Tart with Raspberry Sauce and Fresh Berries (NF) Peanut Butter Oreo Torte with Salted Caramel and Chocolate Sauce $32 per guest. Pricing subject to 9.3% tax and 20% gratuity.

16 post wedding breakfast Minimum 25 Guests TWO-HALF-HOUR EVENT BREAKFAST BUFFET Citrus and Mint Marinated Fruit Salad Selection of Breakfast Pastries and Bagels with Butter, Fruit Preserves, and Honey Farm Fresh Scrambled Eggs House-Made French Toast with Peaches, Candied Pecans, and Maple Syrup Breakfast Sausage Links Crisp Applewood Smoked Bacon Breakfast Potatoes Fresh Chilled Orange, Grapefruit, and Tomato Juices Freshly Brewed Regular and Decaffeinated Coffee Selection of Hot Teas $32 per Guest ENHANCEMENTS TO BREAKFAST BUFFET Oatmeal with Brown Sugar and Golden Raisins $6.00 Wades Mill Stone Ground Grits with Cheddar Cheese, Chives, and Crumbled Bacon $6.00 Breakfast Burrito * Wrapped in a Flour Tortilla with Salsa Fresca and Queso $7.00 Eggs Benedict with Canadian Bacon and Lemon-Hollandaise $7.00 Buttermilk Biscuit with Scrambled Eggs * and Cheddar Cheese $6.00 Buttermilk Biscuit with Breakfast Sausage and Cheddar Cheese $7.00 Scrambled Eggs * with Applewood Smoked Bacon and Swiss Cheese on Petit Croissant $7.00 * Egg Beaters and Egg Whites are available upon request. STATION ENHANCEMENTS TO BREAKFAST BUFFET Attendant Fee of $100 per Station per Hour Omelet Station Three-Egg Omelets* made to order with Plum Tomatoes, Ham, Mushrooms, Sweet Peppers, Onions, Cheddar Cheese, and Salsa Fresca * Egg Beaters and Egg Whites are available upon request. $12.00 per Guest. Smoked Salmon Station Smoked Salmon with Traditional Garnishes of Hard Boiled Egg, Tomatoes, Capers, Cream Cheese, and Red Onions Served with Assorted Bagels $15.00 per Guest. Waffle Station Chocolate and Vanilla Belgian Waffles cooked to order. Served with Whipped Cream, Fresh Berry Compote, Toasted Pecans, Chocolate Chips, and Maple Syrup $10.00 per Guest. Pricing subject to 9.3% tax and 20% gratuity.

17 boar s head wedding children s meals CHILDREN S MEALS Meals include Fresh Fruit Cup, French Fries, Freshly Baked Cookies, and Chocolate or White Milk. Chicken Fingers Hot Dog Macaroni and Cheese Ages 4 to 10 $16 per child. Pricing subject to 9.3% Tax and 20% gratuity.

18 summary boar s head of package fees PREMIER DINNER PACKAGE Saturdays and Holidays $215 per Guest All Other Days $200 per Guest GOLD RECEPTION PACKAGE Saturdays and Holidays $195 per Guest All Other Days $185 per Guest SILVER DINNER PACKAGE Saturdays and Holidays All Other Days $190 per Guest $180 per Guest WEDDING BRUNCH BUFFET PACKAGE Saturdays and Holidays $145 per Guest All Other Days $130 per Guest WEDDING LUNCHEON PACKAGE Saturdays and Holidays $140 per Guest All Other Days $125 per Guest Seasonal Package Price Discounts* December, January, February, and August 10% Discount * Not Available on Holidays and Holiday Weekends ADDITIONAL INFORMATION Bar Information Boar s Head premium bar includes Titos, Tanqueray, Johnny Walker Red Scotch, Jack Daniels, Bacardi, Seagram VO Blend and José Cuervo liquors. Domestic and Imported beers include Bud Light, Amstel, Heineken, O Doul s, and Corona. Local Craft Selections include Devil s Backbone Vienna Lager, Starr Hill Seasonal and Bold Rock Cider. Consult with your event coordinator for our current wine list and to discuss additional bar services. Special Dietary Requests Pricing subject to 9.3% Tax and 20% gratuity. Our chefs are happy to accommodate any special dietary requirements or allergies upon request.