~ General Information ~ 2016/2017

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2 General Information 2016/2017 Centerplate, a worldwide company, is the exclusive caterer for The Sunset Room and the Roland E. Powell Convention Center, offering esteemed service and amazing cuisine. The Sunset Room is a private venue located on the bay at 42 nd Street, and operates seasonally (no air conditioning/heat) May through October, with a maximum capacity of 200 people. Booking Event Policy All dates and bookings must be approved by the Town of Ocean City via Centerplate prior to accepting deposit. Upon approval to book, a $1, non-refundable deposit is required to reserve The Sunset Room. Centerplate charges $ for Venue Amenities and requires a minimum of $ in food and beverage orders (House/Admin Charge and Sales Tax not included). If the final guarantee guest count changes the food and beverage total to an amount less than $ , the customer is still responsible for meeting the $ minimum. Venue Amenities also include a basic linen package with a variety of color options. Food and Beverages Our General Manager and Executive Chef, Gary Leach, was the 2008 Maryland Chef of the Year and is a member of the American Academy of Chefs Honor Society. Chef Gary also brings to the table a special talent for creating delectable wedding cakes. We want your day to be exactly as you desire therefore, we offer our menus to be customized by you from start to finish. You may select any combination of items from each category in this brochure to create the one of a kind menu you envision. In order to be able to offer this amenity, our menus range and are priced accordingly based upon the current markets and the quantity and item selections you choose (Chicken vs. Fish, three entrees vs. two entrees, etc.). Based on the items offered for selection, all food menu pricing begins at $ per guest. Every menu created will also include hearth baked rolls and butter, iced tea, iced water, freshly brewed coffee, decaffeinated coffee, and hot tea. Pricing, Guarantee, and Payment Policy A signed copy of the booking contract along with a $ non-refundable deposit reserves the Sunset Room, but does not guarantee any other prices or details. The function sheet(s) of the main contract will specify menu, price, and total costs. Detailed information, including but not limited to menu selections and pricing, quantities, and additional fees, if required, will be added to the contract as determined. A good faith estimate and/or proposal of food and beverage pricing may be provided six (6) months in advance of your date. Pricing will be confirmed at the signing of the preliminary contract no earlier than ninety (90) days prior to the event. 90% of the remaining bill, post $1, deposit, and signed food and beverage contract are due no later than thirty (30) days in advance. The remaining balance will be due ten (10) business days prior to the event along with your guarantee guest count and a completed credit card authorization form to hold on file; services will not be provided otherwise. Any charges incurred during the event must be paid in full no later than the first business day following your event or the card on file will be charged. We accept major credit cards or checks only. Additional Charges/Fees if required Ceremony Charge $ flat rate Cake Cutting Fee (Cakes brought in from an outside vendor) $1.00+ per guest ASK ABOUT OUR IN-HOUSE Cakes by Gary Action Station Fee $ per uniformed chef Uniformed Bartender Fee $ per bartender per hour Extended Reception Labor Fee $ per server per hour +6.5% Sales Tax will be added.

3 All food options/menus are priced at a minimum of $ per guest pending item and quantity selections. Cocktail Hour Hors d oeuvres Bruschetta Toasted Flat Breads Sundried Tomato Hummus Cucumber and Pita Chips Maryland Crab Dip Gourmet Crackers Antipasto Tray Italian Meats, Cheeses, Vegetables, Breads Fresh Sliced Seasonal Fruit and Berries Honey Lime Yogurt Dipping Sauce Imported and Domestic Cheese Sliced Baguettes and Assorted Crackers Fresh Vegetable Crudité Ranch and Cusabi Dips Passed Hors d oeuvres Barbeque Meatballs Mini Vegetarian Egg Rolls Spanakopita Prosciutto and Melon Boursin Stuffed Strawberries Baja Style Mini Fish Tacos Pepper Bacon Barbeque Shrimp Applewood Smoked Bacon wrapped Scallops Petite Beef Wellington Maryland Style Mini Crab Cakes Coconut Shrimp Maryland Crab Gazpacho Shooter Asparagus with Asiago wrapped in Phyllo Sausage Stuffed Mushroom Caps Jerk Chicken Bites Petite Caprese ++A 20% House/Admin Charge and 6.5% Sales Tax will be added to all food selections.

4 All food options/menus are priced at a minimum of $ per guest pending item and quantity selections. Dinner Entrées Rye & Currant Stuffed Chicken Breast Chicken and Artichoke Piccata Breast of Chicken Prosciutto Chicken Chesapeake Grilled Salmon with a Mustard and Mint Sauce Salmon Provencale Pineapple Salsa topped Mahi Mahi Flounder Florentine Braised Short Rib of Beef Texas Style Dry Rubbed Brisket of Beef Grilled Flank Steak Dijon Herb Encrusted Pork Loin Three Cheese Tortellini and Vegetables Au Gratin Roasted Red Pepper and Barley Stuffed Portobello Mushroom Side Dishes Herb Roasted Red Potatoes Garlic & Chive Smashed Potatoes Rice Pilaf Orzo Pasta Fresh Steamed Asparagus Green Bean Almondine Southern Style Green Beans Honey & Dill Glazed Carrots Green Beans & Carrots Vegetable Medley Julienne Zucchini and Squash (seasonal) Ratatouille (seasonal) ++A 20% House/Admin Charge and 6.5% Sales Tax will be added to all food selections.

5 All food options/menus are priced at a minimum of $ per guest pending item and quantity selections. Stations Salad Mixed Greens, Romaine, Iceberg Lettuce Selection of Ranch, Balsamic, and Caesar Dressings Assorted Toppings to include: Tomatoes, Cucumbers, Onions, Carrots, Mushrooms, Croutons, Parmesan Cheese Buffet Select One Entrée and Two Sides Potato Bar (Please select either mashed or baked potatoes) Assorted Toppings to include: Cheddar Cheese, Bacon, Broccoli, Chives, Sour Cream, Butter Action Stations* *Requires a $ fee per Uniformed Chef (number of chefs based on guest count) Carved to Order* (Please select one from the following) Dijon Herb Encrusted Pork Loin Deep Fried Turkey Traditional Giblet Gravy Slow Roasted Top Round of Beef Mushroom Burgundy Sauce Slider and Kabob* Mini Crab Cake Slider, Salisbury Slammer, Carolina Pork Slider Remoulade, Roasted Red Pepper Aioli, Barbeque Sauce Orange Ginger Soy Tuna Kabob, Teriyaki Beef Kabob, Jerk Chicken Kabob, Grilled Veggie Kabob Pasta* Tortellini and Penne Pastas Selection of Alfredo and Marinara Sauces Assorted Toppings to include: Chicken, Broccoli, Mushrooms, Onions, Tomatoes, Basil, Garlic, Parmesan Cheese ++A 20% House/Admin Charge and 6.5% Sales Tax will be added to all food selections.

6 Bar Options 2016/2017 Full Open Bar Premium Liquors and Mixers Domestic and Imported Beers House Red and White Wines $ per guest Beer and Wine Bar Domestic and Imported Beers House Red and White Wines $ per guest Cash Bar $ per bartender Bar based on Consumption Total bar tab added to bill upon conclusion of event. Plus $ per bartender Champagne Toast $ flat rate Extended Bar Service (by the hour) Full Open Bar - $ per guest Beer and Wine Bar - $ per guest Cash Bar - $ per bartender Any additional hours of service will also be charged the Extended Reception Labor Fee of $ per server per hour. (Number of servers required to be determined by the manager) ++A 20% House/Admin Charge and 9.5% Alcohol Tax will be added to all bar selections.

Our Team. Meet Our Team. Culinary Staff General Manager Executive Chef Catering Manager Supervisors/Staff

Our Team. Meet Our Team. Culinary Staff General Manager Executive Chef Catering Manager Supervisors/Staff Welcome Welcome to the wedding reception pages of Catering on the Quad. Our professional staff will be delighted to work in concert with you to help plan the perfect day! When you are planning a wedding