EAT WELL 2014 CATERING MENUS. THE WESTIN GRAND, VANCOUVER 433 Robson Street, Vancouver, British Columbia V6B 6L9 T F

Transcription

1 EAT WELL 2014 CATERING MENUS THE WESTIN GRAND, VANCOUVER 433 Robson Street, Vancouver, British Columbia V6B 6L9 T F SALES@WESTINGRANDVANCOUVER.COM WESTINGRANDVANCOUVER.COM

2 BREAKFAST BUFFETS COLD WESTIN CONTINENTAL 24 per person A selection of fresh fruit juices Bakery basket to include croissants, Danish, and assorted muffins Butter, fruit preserves and local honey Assorted boxed cereals DELUXE WESTIN CONTINENTAL 27 per person A selection of fresh fruit juices Mango and banana smoothies Bakery basket to include croissants, Danish, and assorted muffins Butter, fruit preserves and local honey Assorted boxed cereals Assorted low-fat and regular yogurts Homemade granola parfait HEALTHY START 30 per person A selection of fresh fruit juices Mango and banana smoothies Assorted low-fat fruit and bran muffins Multigrain bagels, butter, fruit preserves, local honey, cream cheese Assorted low-fat and regular yogurts Homemade granola parfait Scrambled egg whites with mozzarella and chives Steel cut oats with raisins A variety of boxed cereals Omega3 bars

3 BREAKFAST BUFFETS HOT FLOURISH BREAKFAST BUFFET 33 per person A selection of fresh fruit juices Mango and banana smoothies Bakery basket to include croissants, Danish, and assorted muffins Butter, fruit preserves and local honey Assorted boxed cereals Assorted low-fat and regular yogurts Homemade granola parfait Scrambled free-range eggs Crispy smoked bacon and pork sausages Herb roasted Yukon gold potatoes NEW BEGINNINGS BENEDICT BREAKFAST 35 per person A selection of fresh fruit juices Mango and banana smoothies Bakery basket to include croissants, Danish, and assorted muffins Butter, fruit preserves and local honey Assorted boxed cereals Assorted low-fat and regular yogurts Homemade granola parfait Omega3 bars Traditional and smoked salmon eggs benedict with organic lemon hollandaise Crispy smoked bacon and pork sausages Herb roasted Yukon gold potatoes

4 BREAKFAST BUFFETS HOT CONTINUED INDULGE BUFFET 34 per person A selection of fresh fruit juices Mango and banana smoothies Bakery basket to include croissants, Danish, and assorted muffins Butter, fruit preserves and local honey Assorted boxed cereals Assorted low-fat and regular yogurts Cheddar and free range egg schnitzel Crispy smoked bacon and pork sausages Herb roasted Yukon gold potatoes BREAKFAST SANDWICH TABLE 34 per person A selection of fresh fruit juices Mango and banana smoothies Assorted low-fat and regular yogurts Grilled ham and egg sandwich with cheddar cheese on multigrain bread Spinach, mozzarella and scrambled free-range egg wrap Herb roasted Yukon gold potatoes

5 BREAKFAST ENHANCEMENTS COLD ITEMS Boxed cereal with 2%, skim and soy milk Homemade granola parfait Assorted low-fat and regular yogurts Hard-boiled eggs with accompaniments Assorted fruit skewer Whole fresh fruit White or multigrain bagel and cream cheese Bakery basket to include croissants, Danish, and muffin Banana and lemon blueberry bread Omega3 bars Brain boost smoothie shots: blueberries, grapes, raspberries, and walnuts Stress reducer: assorted dried fruits and nuts 6 each 6 each 5 each 3 each 6 per person 7 each 3 each 8 per person 35 per dozen 35 per dozen 48 per dozen 3 per person 8 per person HOT ITEMS Herb pork sausages Crispy smoked bacon ganic scrambled eggs or egg whites Traditional eggs benedict Oatmeal with raisins, brown sugar, and maple syrup Herb roasted Yukon gold potatoes Buttermilk pancakes, blueberry and banana Buttermilk waffles with vanilla infused syrup Brioche French toast, field berry compôte Longevity boost: brewed green tea with honey and soy milk 8 per person 8 per person 9 per person 9 per person 6 per person 6 per person 8 per person 8 per person 10 per person 6 each OMELET STATION 18 per person Fraser Valley organic eggs and egg whites Onions, sweet bell peppers, mushrooms, fine herbs, young spinach, Roma tomatoes, a selection of cheeses

6 BREAKS AM/PM Assorted fruit skewers 7 each Whole fresh fruit 3 each House-roasted assorted nuts 4 per person Popcorn, individual bags 3 per bag Gummy worms 3 per person Homemade granola parfait 6 each Banana and lemon blueberry bread 35 per dozen Bakery basket to include croissants, Danish, and muffins 35 per dozen Omega3 bars 48 per dozen White or multigrain bagel and cream cheese 8 per person Assorted low-fat and regular yogurts 5 each A selection of homemade cookies 35 per dozen Assorted petit fours 35 per dozen Nanaimo bars 35 per dozen Smoked salmon and cream cheese pinwheels 35 per dozen Individually packaged assorted nuts 4 each Miss Vickie s potato chips 3 each 70% dark chocolate shavings 5 per person Chef s sweet table 7 per person BEVERAGES Unsweetened ice tea Lemonade A selection of bottled fruit juices Mango and banana smoothies Assorted soft drinks Bottled mineral water Sparkling bottled water Regular and sugar-free Red Bull 5.50 per person 5.50 per person 18 per pitcher 18 per pitcher 5 each 26 pitcher 5 each 5 each 5 each 5 per person ENHANCEMENTS Stress Reducer Assorted dried fruits and nuts 8 per person Rejuvenate 70% dark chocolate chips and walnuts 10 per person

7 BREAKS PACKAGES All breaks packages include freshly brewed Starbucks regular and decaffeinated coffee, a selection of Tazo teas. UPLIFT BREAK (Superfoods RX) ange mango cranberry smoothies Smoked salmon, avocado and chives on whole grain bread Red and green apple wedges with yogurt dip Whole, skin-on almonds 16 per person INDULGE BREAK Assorted soft drinks, bottled juices and mineral water Chocolate chip and peanut butter cookies Assorted candies Chips, mini pretzels and popcorn 17 per person REFRESH BREAK Selection of homemade cookies Lemon blueberry loaf A selection of fruit juices 18 per person VITALIZE (Superfoods RX) Pomegranate acai smoothies Granola yogurt muesli with apples and berries BC Salmon and dill cream cheese involtini 18 per person RECHARGE BREAK (Superfoods RX) Baked pita chips, black bean and red pepper hummus Cucumber dill tzatziki Grape tomato, mozzarella bocconcini with olives Chocolate soy drink 18 per person CHILDREN S WISH SUPERFOODS BREAK Dried apples, apricots, prunes and raisins Warm almonds, walnuts and cashews Pomegranate orangeade GRAND BREAK Virgin raspberry mint mojitos Chocolate dipped pretzels Assorted macaroons Fresh fruit skewers 18 per person 19 per person

8 LUNCH BUFFETS COLD WESTIN DELI SHOPPE 36 per person Soup of the day Hand-selected young greens, dried apricots, toasted almonds, house vinaigrette Grilled chicken with bacon and brie on multigrain ciabatta Roasted vegetables with hummus, goat cheese and pea shoots Black forest ham, smoked turkey, hot capicola and mozzarella cheese with pea shoots Chef s sweet table SOUTHWESTERN BUFFET 37 per person Tortilla soup, cilantro oil and crispy tortilla strips Caesar salad with romaine hearts, tortilla croutons, sliced sweet peppers, shaved cheddar cheese and creamy Caesar dressing Pulled southwest style BBQ chicken, cheddar cheese, avocado and charred tomato rice wrap Grilled flank steak with chipotle mayo, black bean rice and pico de gallo wrap Cumin spiced grilled vegetables, green onion, cilantro, rice and black beans Chef s sweet table CREATE YOUR OWN SANDWICH 38 per person Soup of the day ganic baby potato salad with grainy Dijon dressing, cherry tomatoes and fresh dill Spring greens and shaved vegetable salad with lemon dressing Assortment of breads and rolls Selection of pickles, mustard, butter and mayonnaise Assortment of cured and smoked deli meats Selection of sliced cheeses Balsamic-marinated and grilled vegetable platter Bowls of lettuce, sliced tomatoes, red onions, cucumbers and pea shoots Chef s sweet table

9 LUNCH BUFFETS COLD GLOBAL STREET FOOD 36 per person Watermelon and coconut gazpacho Thai noodle salad: cilantro, sesame seeds, red pepper, green onion, carrot and grilled lime Shrimp and pork salad roll: Scallions, rice noodle, peanut sauce Chicken hummus wrap: Pita, red peppers, cucumbers, tomatoes, lemon Cumin spiced vegetables: Toasted chick peas, carrot raita wrapped in naan bread Chef s sweet table Seasonal fresh fruit skewers with lassi drizzle OPEN FACED SANDWICH BAR 37 per person Soup of the day Mediterranean orzo salad Fatoush salad: tomato, cucumber, crumbled pita chips, lemon mint vinaigrette Shrimp salad sandwich on house baked croissant Seared albacore tuna loin, pickled red onion, lemon aioli on rye toast Grilled chicken with bacon jam and avocado mousse on olive filoncini Roasted ratatouille with crumbled goat cheese on quinoa crostini Chef s sweet table Seasonal fresh fruit skewers

10 LUNCH BUFFETS HOT MANGIA PASTA 40 per person Assorted rolls Minestrone soup Classic Caesar salad with focaccia bread croutons Roasted garlic baguette Penne puttanesca Beef rigatoni al arriabiata Pollo radiatore alfredo Chef s sweet table TEX MEX TACO BAR 35 per person Spiced chicken and lime soup Jicama salad with roasted corn and cilantro Hand selected sweet greens, black beans, red peppers in a roasted tomato vinaigrette Chicken mole taco with mozzarella cheese Carnita taco, pulled pork, onions, garlic, chipotle peppers, pickled vegetables Bean and mozzarella taco with spiced coleslaw Guacamole, pico de gallo, sour cream Homemade spiced churros with orange infused chocolate sauce NOTE: All tacos made with Gluten free corn tortillas. PACIFIC SEAFOOD BUFFET 44 per person Assorted rolls Soup of the day Potato salad: grainy Dijon dressing, roma tomatoes, dill pickles, hard boiled eggs Cucumber and shrimp salad with dill Hand-selected young greens, dried apricots, toasted almonds, house vinaigrette Seared wild Pacific salmon, cherry tomato, pea shoots, honey olive oil Pacific seafood cioppino with blue shell mussels, pacific cod and prawns Wild and basmati rice pilaf Butter glazed seasonal vegetables Chef s sweet table

11 LUNCH BUFFETS HOT CONTINUED ASIAN STATION 45 per person Assorted rolls Hot and sour soup with bamboo shoots and tofu Daikon and carrot coleslaw with green onions in a rice wine vinaigrette Toasted sesame and ginger Thai noodle salad Seared albacore tuna tatake, ginger tamari sauce drizzle Roasted pork loin rubbed with Asian five spice, glazed with soy molasses Cashew chicken with red peppers, black bean sauce Green onion and black sesame rice Chop suey-style vegetables, ginger and garlic Matcha mousse tart HOT SANDWICH GRIDDLE BUFFET 38 per person Spring green salad with Dijon lemon dressing Roasted beet salad with toasted chick peas, orange agave vinaigrette Seared albacore tuna, turmeric vinaigrette Lemon and herb poached chicken breast, honey glaze Pacific Cod with wilted pea shoots and grilled lemon Baked squash barley and wild rice risotto Steamed seasonal vegetables Chef s sweet table

12 FITNESS MENU COLD FITNESS LUNCHEON 37 per person 4 bean salad with lemon dressing and extra virgin olive oil drizzle Mediterranean quinoa salad, olives, peppers, onions, crumbled feta Rice noodle salad with agave peanut sauce Chilled salmon with Asian vegetable slaw Assorted crudités with hummus and tapenade Olive oil poached asparagus with shaved grana padano cheese Chicken, spinach and avocado mousse pinwheel sandwiches Omega3 bars HOT FITNESS BUFFET 42 per person Spring green salad with lemon Dijon dressing Roasted beet salad with toasted chick peas in an orange agave vinaigrette Seared albacore tuna in a turmeric vinaigrette Lemon and herb poached chicken breast with honey glaze Pacific Cod with wilted pea shoots and grilled lemon Baked squash barley and wild rice risotto Steamed seasonal vegetables Omega3 bars

13 PLATED LUNCH 45 per person All plated lunches include assorted rolls and freshly brewed Starbucks regular and decaffeinated coffee, a selection of Tazo teas. STARTER Roasted butternut squash and apple soup with cinnamon infused crème fraiche ganic greens with candied slivered almonds, dried cranberries, house vinaigrette. Heirloom tomato and buffalo mozzarella salad MAIN Prosciutto wrapped chicken breast with herb roasted potatoes and seasonal vegetables West coast salmon en croute with caper risotto cake and seasonal vegetables New York strip loin with herb roasted potatoes and seasonal vegetables Wild mushrooms, asparagus and brie cheese baked in a phyllo crust END Vanilla cheesecake with strawberry compote Homemade Tiramisu Assorted fruit plate

14 DINNER BUFFETS THE CONCERTO TABLE 65 per person Assorted rolls Soup of the day Mixed baby greens in house vinaigrette Roasted corn, baby peppers, tortilla croutons, orange tarragon dressing Wild rice with dried figs salad in a lemon vinaigrette Creamy basil-infused mashed potatoes Fresh local seasonal vegetables Roasted beef strip loin in a red wine jus Seared wild salmon, cherry tomatoes, pickled red onion relish Chef s sweet table THE GRAND TABLE 70 per person Assorted rolls Soup of the day Mixed baby greens in house vinaigrette Classic Caesar salad with focaccia bread croutons Fatoush salad: Lettuce, cucumbers, mint, tomatoes, sumac, toasted crumbled pita chips lemon and olive oil vinaigrette Wild rice with dried figs salad in a lemon vinaigrette Herb roasted potatoes with crumbled goat cheese and asparagus Fresh local seasonal vegetables Roasted beef strip loin, tomato and mushroom ragout Mediterranean braised chicken, caper berries, Kalamata olives, red peppers, red onions Seared sablefish with a maple bacon cream sauce Chef s sweet table

15 PLATED DINNER All plated dinners include assorted rolls and freshly brewed Starbucks regular and decaffeinated coffee, a selection of Tazo teas. Please choose one item per course to be served to all guests. PLATED DINNER #1 62 per person STARTER Rice noodle-wrapped prawns with garden vegetable salad Romaine hearts salad with focaccia ring and shaved Parmesan MAIN Roasted chicken breast with parmesan gnocchi, olive oil glazed asparagus and butter braised carrots Seared beef strip loin, skin on red potato mash, olive oil glazed asparagus and butter braised carrots, red wine jus Pan-seared wild salmon fillet, carrot and green pea risotto, olive oil glazed asparagus and butter braised carrots, crispy shallot rings Grilled ratatouille vegetable terrine, pea shoot salad and golden beet purée DESSERT Homemade tiramisu with spiced biscotti Vanilla cheesecake with blueberry compote PLATED DINNER #2 89 per person STARTER Vanilla and basil-scented bisque with lemongrass-poached lobster ange-rubbed venison loin, cooked medium rare, set on truffle potato cake with red currant sauce Deconstructed green salad: baby greens, pumpkin seed brittle, dried blueberry and apricot, lavender and buttermilk emulsion MAIN Seared Alaskan black cod, bacon infused celeriac puree, butter braised leeks and carrots, basil cream drizzle Fragrant spice-rubbed beef strip loin set on celeriac and potato pavé, butter-braised leeks and carrots, charred tomato jus Homemade green pea and mascarpone ravioli with wilted spinach and roasted red peppers, brown butter and lemon hollandaise DESSERT Homemade tiramisu with spiced biscotti Vanilla cheesecake with blueberry compote

16 CANAPES COLD/HOT COLD 44 per dozen per item Smoked salmon and lemon pepper cream cheese blini with dill pearls Tarragon-poached prawn with vodka cocktail gelee Tomato and Kalamata olive bruschetta Cherry tomato and bocconcini kabob, balsamic reduction and basil soil Crab and avocado beignets, cilantro and chipotle infused sour cream ange-scented duck confit in a phyllo cup, red onion marmalade Albacore tuna poke in a sesame cone Prosciutto-wrapped black mission fig tapenade Shrimp ceviche in a tomato mousse cup HOT 44 per dozen per item Homemade potato and green pea mini samosa with chili purée Braised short rib Sheppard s pie bite, mashed potatoes, pickled onions in a phyllo cup Garlic and chili-rubbed steak bite, sriracha chili sauce drizzle Fried chicken and watermelon, sweet ginger cream drizzle Vegetarian pakora with sriracha raita Brie and caramelized apple turnovers Seared scallops with maple bacon foam Soy braised beef short rib, pickled daikon skewers Prosciutto and mozzarella arancini Sumac spiced salmon profiteroles with labneh Beef koobideh kabob with sarrano chile raita SWEET 40 per dozen per item Chef s sweet table Crème brûlée spoons Chocolate mousse cones Chocolate truffles Mango mousse tarts Middle Eastern dessert platter (assorted baklava) Selection of macaroons

17 RECEPTION MENU GLOBAL STREET FOOD RECEPTION 45 / 60 per person SIX / TEN PIECES PER PERSON (Breads, spreads and sweet table platter included) Jumbo prawn spring roll, sriracha plum sauce Butter chicken skewers Beef koobideh with serrano chili raita Mediterranean spiced lamb in a phyllo cup with hummus Vegetarian pakora with sriracha raita Pork Siu mai, sweet chili dipping sauce Globally inspired breads and spreads, hummus and tzatziki dips Chef s sweet table WESTIN INSPIRED RECEPTION TABLE 50 / 65 per person SIX / TEN PIECES PER PERSON (Breads, spreads and sweet table platter included) Mac n cheese Fatoush salad, labneh drizzle Shanghai lumpia with sweet and sour dipping sauce ange scented duck confit in a phyllo cup with red onion marmalade Crab and avocado beignets, cilantro and chipotle infused sour cream drizzle Albacore tuna poke in a sesame cone, avocado, cucumbers, tomatoes, turmeric marinade Homemade potato and green pea mini samosas with chili puree Globally inspired breads and spreads, hummus and tzatziki dip Chef s sweet table

18 RECEPTION MENU DIY RECEPTION 75 per person SELECT ANY 10 ITEMS FROM THE LIST BELOW Braised short rib Sheppard s pie bite: mashed potatoes, pickled onions in a phyllo cup Salad bouquet: Greens, chives, cucumbers in a tomato dressing Fatoush salad: Mediterranean spiced chicken, cucumber, cherry tomato, toasted pita chips Crispy albacore tuna roll: Nori aioli, avocado, cucumbers, sweet soy, pickled ginger Shrimp ceviche in a tomato cup with avocado mousse Firecracker prawn tempura: Tom yum marinated Poppadum crusted butter chicken skewers, serrano chili raita Sumac spiced salmon profiteroles: with labneh drizzle Albacore tuna poke in a sesame cone Beef sliders: tomato, lettuce, bacon, chipotle mayo Pulled pork sliders: spicy carrot slaw, Jack Daniels spiked bbq sauce Braised beef short rib, ginger tamari glaze, scallion salad Braised lamb phyllo, sweet pickled beet, cinnamon orange marmalade Slow cooked duck confit in a savory waffle basket, pickled onion jam Smoked salmon and lemon pepper cream cheese blini with dill pearls Truffled mac & cheese: Grana padano cheese, herb crust, tomato chutney Beef koobideh kabob with serrano chili raita

19 RECEPTION PLATTERS GARDEN FRESH PLATTER 8 per person Season s freshest selection of raw vegetables with a honey lemon and Tomato dip BREADS AND SPREADS 9 per person French baguettes, filoncini, pita, Armenian flat bread Hummus, agro dolce, tzatziki, olives, pickles GRAND CHEESE BOARD 13 per person Chef s selection of fine Canadian and international cheeses, Fresh grapes, berries, crackers and assorted artisan breads CHARCUTERIE / CHEESE PLATTER 18 per person Selection of local and imported cheeses, salami, cured meats, prosciutto, capicola, olive filoncini, assorted crackers WEST COAST PLATTER 18 per person Smoked salmon and Indian candy, marinated mussels, Poached tiger prawns with lemon wedges, capers, Pickled red onions, cream cheese, and assorted artisan breads

20 BANQUET BAR LIST HOST BAR All beverages consumed are paid for by the host. A bartender is complimentary if beverage consumption exceeds $ revenue per bar. Otherwise, a Bartender labour charge of $ per bar will apply. All host bar prices will be subject to 17% service charge and applicable taxes. CASH BAR All guests are responsible for paying for their own beverages. A bartender is complimentary if beverage consumption exceeds $ revenue per bar. Otherwise, a bartender labour charge of $ per bar will apply. Cash bar prices include applicable Federal and Provincial taxes. BANQUET BEVERAGE LIST Alcoholic beverages host bar cash bar Premium brands Deluxe brands Domestic beer Imported beer House wine Non-alcoholic beverages host bar cash bar Soft drinks Fruit juices Mineral water Sparkling water Punch Non-alcoholic fruit punch Alcoholic fruit punch Champagne punch 80 gallon 120 gallon 130 gallon

21 BANQUET WINE LIST WHITES Oyster Bay sauvignon blanc nz 58 Peller Estates chardonnay vqa bc 32 Déjà Vu chardonnay ca 48 Sandhill pinot gris vqa bc 57 Burrowing Owl pinot gris vqa bc 57 Skinny Grape pinot grigio bc 33 Red Rooster pinot blanc bc 51 Red Rooster gewurztraminer bc 51 Calliope rose vqa bc 42 Gallo Family Vineyards white zinfandel ca 32 REDS Tinhorn Creek merlot vqa bc 57 Peller Estates cabernet merlot vqa bc 32 Sandhill cabernet merlot vqa bc 58 Louis M. Martini cabernet sauvignon ca 57 Mcwilliams Hanwood Estate shiraz aus 45 Oyster Bay pinot noir nz 62 Bodega Tamari malbec arg 42 Apothic red ca 51 Tarapaca gran reserva ch 62 SPARKLING Oyster Bay sparkling cuvee brut nz 49 Henkell Trocken piccolo ger 12 Moët & Chandon fr 140 Lamarca prosecco it 60 DESSERT Inniskillin riesling bc 69 FROM THE CELLAR Whites Conundrum blend ca 69 Reds Caymus cabernet sauvignon ca 140

22 AUDIO/VISUAL LIST Screen Power Bar Extension Cord Flip Chart includes paper and markers Easels White Board includes markers Conference Phone Data Projection Package includes high intensity lcd projector, screen, extension cord and power bar Screen Package includes screen and appropriate cables 35 each 10 each 10 each 25 each 25 each 45 each 60 each 350 each 55 each Internet Access Per user 30 flat fee 7-15 users 200 flat fee 6-30 users 250 flat fee 30+ users 300 flat fee

23 THINK CLEARLY 2014 CATERING INFORMATION THE WESTIN GRAND, VANCOUVER 433 Robson Street, Vancouver, British Columbia V6B 6L9 T F SALES@WESTINGRANDVANCOUVER.COM WESTINGRANDVANCOUVER.COM

24 CATERING POLICIES AND INFORMATION FOOD & BEVERAGE The Westin Grand must supply all food and beverage served in the Hotel. The menus in our package are suggestions. We would be pleased to customize menus to suit your taste and occasion. Special dietary needs will be met; however, advance notice is required. In accordance with BC liquor laws, all alcoholic beverages consumed in licensed areas must be purchased by the Hotel through the BC Liquor Distribution Branch. Beverage service is not permitted after 1:00am (12:00am on Sundays and holidays). To ensure that every detail of your event is handled in an efficient and professional manner, the hotel requires confirmation of your requirements and menu selection two (2) weeks prior to the function(s). EVENT GUARANTEES The Hotel requires an estimated guest count ten (10) days prior to your event. It is the sole responsibility of the client to advise the final guarantee to the Catering Manager, forty-eight (48) hours or two (2) business days prior to the function. The Hotel will prepare and set five percent (5%) above the guaranteed number. In the event that the Hotel has received no guarantee, the number will be based on the expected number of people listed on the banquet event order or the actual number attending, whichever is greater. Should estimated number of guests change from the original expectation, the Hotel reserves the right to change the function room assigned, based on revised attendance and/or set-up. TAXES AND SERVICE CHARGES All food and beverage is subject to a 17% service charge plus applicable Federal and Provincial taxes.

25 CATERING POLICIES AND INFORMATION PAYMENT In order to confirm function space on a definite basis, a signed contract with requested deposit must be returned to the Catering Department on or before the specified contract due date. Space will not be confirmed without a guarantee of payment. Payments must be made in advance of the function unless credit has been granted by the Hotel. The balance is due and payable within thirty (30) days of the event. CANCELLATION As per contract. INTERNET ACCESS High-speed Internet access (ADSL) and/or wireless Internet is available in all function rooms at the following charges: flat rate per user flat fee 7-15 users flat fee users flat fee 30+ users

26 CATERING POLICIES AND INFORMATION FUNCTION ROOMS The Hotel will assign function rooms in accordance with the guaranteed number of guests. The Hotel reserves the right to assign an alternate function room best suited for the group s size and usage at the Hotel s discretion, without notification. Personal effects must be removed from the function room at the end of each function unless reserved on a twenty-four (24) hour basis. Security of any item left unattended is the responsibility of the organizer. Security can be arranged at the rate of $50.00 per hour with a minimum of four (4) hours. SHIPPING The Westin Grand is pleased to receive and assist in handling of boxes and packages. Due to limited storage on property, we are unable to accept shipments any earlier than two (2) working days prior to your event. Please coordinate the pickup of items immediately following your event, as the Hotel is not responsible for damage to or loss of any articles left on the premises during or following an event. All deliveries must be clearly labeled. Please include the name of the group, on-site contact and hotel contact, number of boxes, and date of event. Deliveries must be made to the receiving/ loading area of the Hotel between 8:00am and 4:30pm, Monday through Friday. The Hotel is not responsible for any Customs brokerage charges, nor receives or signs for any C.O.D. shipments. Inbound Package Handling Fees: 0-5 pounds 5.00 each 6-20 pounds each pounds each Over 50 pounds each Crate Pallet Outbound Package Handling Fees: A 5.00 per box handling fee applies to all outbound packages when guest uses own personal account and/or sending through hotel s account.