~ COCKTAIL RECEPTION MENU SELECTIONS ~

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1 ~ COCKTAIL RECEPTION MENU SELECTIONS ~ VEGETABLE Wolfgang Puck s Tomato and Mozzarella Pizza Ricotta Gnocchi with Bolognese Sauce In a Cup Tuscan Sweet Peppers Stuffed With Goat Cheese Wolfgang Puck s Wild Mushroom Pizza Warm Goat Cheese with Olive Tapenade Tomato Bruschetta with Fresh Basil Wild Mushroom Risotto In a Cup Eggplant Caponata Crostini Seasonal Soup In a Cup SEAFOOD House Smoked Salmon with Fresh Cucumber Slice Maryland Crab Cakes with Tomato Relish Crisp Gulf Shrimp with Lemon Garlic Aioli Shrimp Satays with Sweet Ginger Glaze Tuna Tartare on Togarashi Crisps MEAT Caramelized Pork Belly Skewers with Fruit Glaze Marinated Steak Skewers with Spicy Harissa Steak Tartare with Parmesan Flat Bread Spicy Lamb Meatballs with Tzatziki Sauce Wolfgang Puck s Italian Sausage Pizza Spicy Korean Fried Chicken Skewers Curried Chicken Satays Selection of (3) appetizers, $20.00 pp, up to 1 hour (Pre-cursor to a Group Dinner) Selection of (6) appetizers, $30.00 pp, up to 1 hour (Pre-cursor to a Group Dinner)

2 ~ CREATE YOUR OWN GROUP DINING MENU ~ Choice of: 3 Course $75pp / 4 course $85pp / 5 Course $95pp SALAD BUTTER LETTUCE SALAD WITH SHAVED VEGETABLES AND CHAMPAGNE HERB DRESSING MIXED BABY GREEN SALAD WITH CHERRY TOMATOES AND BALSAMIC VINAGRETTE CAESAR SALAD WITH PARMESAN REGGIANO AND TOMATO BRUSCHETTA ARUGULA SALAD WITH GOAT CHEESE, ENDIVE, RADICCHIO AND CANDIED PECANS PROSCIUTTO SALAD WITH FRESH MOZZARELLA AND HAZELNUTS CHOPPED VEGETABLE SALAD WITH FETA CHEESE AND PINE NUTS ROASTED BEET SALAD WITH GOAT CHEESE AND AGED BALSAMIC SOUP (May also be substituted for one of the salad selections) MARKET VEGETABLE MINESTRONE WITH BASIL PESTO AND PARMESAN REGGIANO CREAMY CLAM CHOWDER WITH HOUSE MADE CRACKERS TUSCAN WHITE BEAN SOUP SEASONAL SOUP PASTA ORECCHIETTE ALFREDO WITH PANCETTA AND ENGLISH PEAS FOUR CHEESE RAVIOLI WITH GARDEN TOMATOES AND FRESH BASIL SEAFOOD RISOTTO WITH MARYLAND CRAB AND GULF SHRIMP RICOTTA GNOCCHI WITH TOMATO, BASIL, AND GARLIC SAUCE WILD MUSHROOM RISOTTO ENTRÉE (Choose three for your menu) RIB EYE STEAK WITH ARMAGNAC-PEPPERCORN SAUCE (Add $6.00 per order) FILET MIGNON WITH ARMAGNAC-PEPPERCORN SAUCE (Add $15.00 per order) SAUTEED ATLANTIC SALMON WITH SPICY RED THAI CURRY SAUCE FREE RANGE CHICKEN WITH ROSEMARY GARLIC SAUCE SEARED RARE BIG EYE TUNA WITH PONZU SAUCE SEASONAL FISH WITH CHEF S PREPARATION PORK CHOPS WITH FRUIT COMPOTE CHICKEN PARMESAN ~ continued on next page ~

3 ~ CREATE YOUR OWN GROUP DINING MENU ~ ~ continued from previous page ~ FAMILY-STYLE MARKET SIDES BROCCOLINI, CREAMED SPINACH, CRISPY TUSCAN POTATOES, FRENCH FRIES, PARMESAN POLENTA, SEASONAL SIDE, STIR-FRIED LO MEIN NOODLES, WILD MUSHROOMS, YUKON GOLD POTATO PUREE DESSERTS WARM MELTING CHOCOLATE TRUFFLE CAKE WITH VANILLA BEAN ICE CREAM CARAMELIZED APPLE GALETTE WITH CARAMEL SWIRL ICE CREAM TAHITIAN VANILLA BEAN CRÈME BRULEE WITH SEASONAL FRUIT TIRAMISU WITH WHIPPED CREAM AND BERRIES HOUSE-MADE ITALIAN COOKIES & SWEETS VANILLA PANNA COTTA WITH BERRIES ADD-ONS AVAILABLE BASED UPON CONSUMPTION Lobster Tail or Jumbo Lump Crabmeat (Market-Priced)

4 ~ WOLFGANG PUCK STEAKHOUSE MENU $90PP ~ SALADS (Both salads will appear on menu) Caesar or Chopped Vegetable ENTREES (All five entrees will appear on menu) Free Range Chicken with Rosemary-Garlic Sauce Atlantic Salmon with Whole Grain Mustard Sauce Rib Eye Steak, Armagnac-Peppercorn Sauce Filet Mignon, Armagnac-Peppercorn Sauce New York Steak, Armagnac-Peppercorn Sauce FAMILY-STYLE MARKET SIDES Broccolini, Creamed Spinach, Crispy Tuscan Potatoes, French Fries, Parmesan Polenta, Seasonal Side, Stir-Fried Lo Mein Noodles, Wild Mushrooms, Yukon Gold Potato Puree DESSERTS Tahitian Vanilla Bean Crème Brulee with Seasonal Fruit Vanilla Panna Cotta with Seasonal Berries Caramelized Apple Galette with Caramel Swirl Ice Cream Warm Melting Chocolate Truffle Cake with Vanilla Bean Ice Cream ADD-ONS AVAILABLE BASED UPON CONSUMPTION Lobster Tail or Jumbo Lump Crabmeat (Market-Priced)

5 ~ SAMPLE OF A CHEF S TASTING MENU ~ 1st COURSE Buratta Mozzarella Salad, Prosciutto di Parma, Baby Arugula, Citrus Hazelnut Vinaigrette 2ND COURSE Shrimp and Crab Risotto, Asparagus, Preserved lemon, Tomato 3RD COURSE Steamed Atlantic Salmon Hong Kong Style 4TH COURSE Grilled Cote de Boeuf, Garlic Potato Puree, Armagnac-Peppercorn Sauce 5TH COURSE Warm Melting Chocolate Truffle Cake With Vanilla Bean Ice Cream $ PER PERSON

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