EVENT POLICIES AND INFORMATION

EVENT POLICIES AND INFORMATION Park City Club Catering 214.373.0756 www.parkcityclub.net Nestled in the heart of the Park Cities neighborhood, Park City Club offers seven private dining rooms for business entertaining, social events, wedding receptions and rehearsal dinners. Each private dining room features original art with warm wood wainscoting and a panoramic view of the Dallas skyline. Recently voted Best Private Club in Dallas by the Dallas Business Journal, our professional catering staff will attend to each detail to assure your complete satisfaction. Park City Club facilities can accommodate: Seated breakfasts, lunch and dinner for up to 350 Seminars and corporate presentations Receptions up to 500 Full service event planning Flowers, place cards, menu cards, entertainment and decor Wi-Fi Audio visual presentation equipment Room Fees A $1,500 (plus tax) charge is required to book the Main Dining Room. A $750 (plus tax) charge is required to book the Grill, Highland I & II. Room fees are in addition to all other charges. Charges may also apply for smaller rooms and set-up preferences. Payment Charges are billed to a Park City Club Member account, Reciprocal Club Member account or paid by personal or company check. Payments by credit cards can be arranged with the Catering department prior to event date. Tax and Service Charge State sales tax of 8.25% applies to all food, alcoholic and non-alcoholic beverages and miscellaneous charges. A service charge of 20% is applicable to all food and beverage charges. Texas Alcoholic Beverage Commission (T.A.B.C.) Fee A small TABC fee (plus state sales tax) is applied to any non-member event in which alcoholic beverages are served. This fee secures your right to purchase alcoholic beverages at Park City Club, a private club, for one year. Parking A per-person parking charge is assessed unless all charges are billed to a Park City Club Member account. Parking tickets are validated at the Club s reception desk. Ask your Event Coordinator for details. EVENT POLICIES AND INFORMATION page 1 of 12

EVENT POLICIES AND INFORMATION Valet Third party valet services may be hired for an event at the hosts expense. All valet arrangements must be made in advance. The event host is responsible for providing proof of liability coverage from the valet company for $1,000,000.00 to the property management company for Sherry Lane Place no later than 14 days prior to the event. All valet companies must abide by rules for the parking garage as set forth by the property management company. Liability The host of an event assumes responsibility for the conduct of his/her guests, employees, contractors and vendors while on Park City Club premises. Damage to the premises or equipment is charged accordingly. Park City Club reserves the right to decline service of alcoholic beverages to any guest or Member at our sole discretion. The Club is not responsible for personal property or equipment brought to the Club including, but not limited to, cake and decorating accessories or musical equipment. Park City Club is not responsible for building operations provided by Sherry Lane Place Building Management Company or Acts of God. Buffet Service Policy Park City Club s culinary team prepares an ample amount of food to ensure guests enjoy a bountiful buffet, elegantly and attractively presented throughout the event. It is in this tradition that we follow and support local codes of health, which prohibit the removal of food in carry-out containers during or after buffet service. Wedding, anniversary and birthday cakes are exempt. Dress Code We ask that your guests and vendors dress in a manner that is appropriate for a distinguished private club. Please, no jeans or t-shirts at formal engagements. Shorts are not allowed in the Club. Smoking Policy Park City Club and the Sherry Lane Place building are non-smoking facilities. Decorations and Entertainment To add elegance to your event, a floral or appropriate centerpiece is recommended for all guest tables. The Catering staff is happy to assist you with decorating ideas if you desire. Please adhere to the following decorating policies: No nails, hooks, staples or heavy tape can be used on the walls, ceilings, floors or any areas of the Club. All decorations must be removed before the next business day, unless prior arrangements have been made with the Catering Director or General Manager. The Club Member sponsoring the event is liable for all damages incurred by his or her guests or any Club items missing. All elaborate decorating plans must be approved by the General Manager in advance of the event. No sparklers, birdseed, rice or bubbles may be used inside the Club or outside on Sherry Lane Place property. EVENT POLICIES AND INFORMATION page 2 of 12

EVENT POLICIES AND INFORMATION Guarantees and Cancellations Events Requiring a Deposit A $2500.00 deposit is required to secure your reservation in the Main Dining Room and is applicable to all charges. A $1500.00 deposit is required to secure your reservation in the Grill, H I & II and is applicable to all charges. A deposit may be required for events booked in other rooms. A 50% payment of the total estimated food, beverage and miscellaneous charges is due 60 days prior to the event date. The remaining balance of the estimated charges is due in full ten business days prior to the event date. The total number of guests attending your event must be communicated to the Catering Department ten working days prior to the event. This number will be considered the final guarantee, not subject to reduction. If the Catering Department does not receive a final guarantee ten business days prior to the event, the estimated number of guests most recently communicated is considered the final guarantee. The bill is based on the number of guests actually served if the number served is greater than the final guarantee. Last minute set ups or changes may incur an additional charge. Event cancellations more than 120 days from the start time of the event will receive a 50% refund of the deposit. Event cancellations within 120 days of the event are not eligible for a refund of the deposit, and will forfeit any other payments made toward the event. All cancellations must be received in writing/email prior to the dates as outlined above. Inclement Weather Park City Club does not close for inclement weather. Events cancelled by the host due to inclement weather are subject to a cancellation fee. EVENT POLICIES AND INFORMATION page 3 of 12

EVENT POLICIES AND INFORMATION MEETING ROOMS & AUDIO VISUAL EQUIPMENT Set Up Style Maximum People U-Shape 50 Classroom Style 100 Round Tables 350 Conference Style 200 Theater Style 275 Reception Style 500 Crescent Style 150 Setups Dependent on Room Size and Availability Equipment Rental Price DVD Player 100 Easel 25 Flip Chart 30 Laptop 100 Lavaliere Microphone 65 LCD Projector 175 Cordless Microphone 45 Podium and Microphone 75 Podium Only 30 Projector Screen 60 x80 45 Speakerphone 60 Staging 8 x4 x15 - per piece 25 50 Flat Screen TV 100 Wi-Fi is available at no charge Library - Lounge Main Dining Grill Bar Reception Wine Room Windsor Rooms Highland Rooms Business Center Fireside Room Club Offices Kitchen EVENT POLICIES AND INFORMATION page 4 of 12

D I N N E R Park City Club Catering 214.373.0756 www.parkcityclub.net Choose One - First Course, Entrée, and Dessert Tea and Coffee Included FIRST COURSE Park City Club Salad Field Greens, Jicama, Tomato Wedge, Roasted Pine Nuts, Tarragon Vinaigrette Kale Salad Spinach, Kale, Sun Dried Cherries, Granny Smith Apples, Apple Cider Vinaigrette Classic Caesar Salad Romaine, Club-made Garlic Croutons, Shaved Parmesan California Salad Bibb, Watercress, Endive, Tomatoes, Avocados, Blue Cheese Crumbles, Walnuts, Raspberry Vinaigrette Apple Spinach Salad Spinach and Apple, Goat Cheese, Dried Cherries, Fuji Apple Dressing Gem Salad Baby Gem Lettuce, Hearts of Palm, Tomato Confit, Persian Cucumber Coins Oregano Feta Vinaigrette Soups Manhattan Style Seafood Chowder Broth Style with Clams and Diced Vegetables Brie and Wild Mushroom Aged Brie, Morels and Shiitakes DINNER MENU page 5 of 12

D I N N E R Beef Consommé En Croute Beef Consommé, Vegetables and Chives Tomato and Basil Bisque Silky Tomato Bisque with Parmesan Crisp ENTREES Duet of Beef and Grilled Shrimp 62 Grilled Tenderloin Filet on Bed of Creamed Spinach and Grilled Shrimp with Tequila Tomato Sauce Ponzu Mirin Glazed Chicken 42 Chicken Glazed and Baked with Ponzu, Garlic and Mirin Pork Tenderloin 45 Pork Tenderloin with Caramelized Apples, Sage, Dijon Butter Sauce Petite Tender Medallions of Beef 46 Roasted Beef Tender Medallions, Shallot Red Wine Sauce Halibut 67 Citrus Roasted Halibut, Artichoke Puree, Sauce Vierge Prime Rib of Beef 55 Served with Natural Jus (minimum 25 guests) Spinach and Pecan Quail 52 Smoked Bobtail Quail, Redeye Reduction Lamb Chops 54 Grilled Lemon Thyme Lamb Chops, Mustard Pino Noir Demi Glace Cornish Hen 42 Wild Rice Stuffed Cornish Game Hen, Sautéed Greens, Pan Jus New York Strip Steak 55 Strip Steak with Portobello Mushroom Sauce Chilean Sea Bass 68 Macadamia Crusted Sea Bass, Thai Coconut Sauce Char-grill Buffalo Ribeye 60 Bourbon Cream Corn, Sautéed Spinach and Kale DINNER MENU page 6 of 12

D I N N E R Duet of Filet and Sea Bass 70 Grilled Tenderloin with Roasted Shallot Demi and Citrus Roasted Sea Bass with Tarragon Chive Butter Grilled Salmon 49 Atlantic Grilled Salmon, Pinot Gris Sauce Filet of Beef Tenderloin 57 Porcini and Rosemary Crusted Filet of Beef, Pinot Noir Sauce Chicken Gremolata 44 Chicken Glazed with Orange and Oregano, Olive Gremolata Duet of Filet and Salmon 60 Achiote Filet with Smoked Bacon Sofrito and Herb Crusted Salmon with Citrus Beurre Blanc DESSERTS Salted Caramel Tart Caramel Tart with Dark Chocolate Ganache, Lightly Dusted with Sea Salt Warm French Apple Galette with Vanilla Ice Cream Rustic Apple Tart with Vanilla Ice Cream and Caramel Drizzle Pots de Crème Choice of One: Cinnamon Chocolate, Vanilla Bean, Myer Lemon or Traditional French Custard, Garnished with Berries Lavender and Myer Lemon Cake Lavender Layer Cake with Myer Lemon Buttercream Crème Brulee Crunchy Sugar Shell, Vanilla Custard, Garnished with Berries Grasshopper Pie Mint and Chocolate Cream Layered in an Oreo Cookie Crust with Cookie Pieces Frozen Desserts Frozen White Chocolate Layer Cake or Angel Food Cake with Limoncello Macerated Berries Enhancements Additional 4 Lemon Lime, Texas Peach, Raspberry or Strawberry Mint Sorbets DINNER MENU page 7 of 12

D I N N E R S I D E S Park City Club Catering 214.373.0756 www.parkcityclub.net DINNER SIDES Mashed Potatoes Rice Pilaf Herb Roasted Potato Butternut Squash Risotto Creamy Polenta Wild Rice Rosti Potatoes Israeli Couscous Farro Pilaf Moroccan Couscous Artichoke Risotto Pasta Roasted Root Vegetables Bourbon Mashed Sweet Potatoes Scalloped Potatoes Poblano Mac and Cheese Marbled Potatoes Arugula Pesto Mashed Potatoes Boursin Potato Mousseline Root Vegetable Gratin Mushroom Bread Pudding Broccolini Root Vegetable Ratatouille Grilled Vegetable Medley Asparagus Ginger Lime Glazed Carrots Roasted Brussel Sprouts Julienne Roasted Vegetables Southern Succotash Heirloom Carrots Lemon Swiss Chard Roasted Cauliflower Autumn Vegetable Hash Glazed Vegetable Mélange Braised Cabbage, Radicchio and Leeks Bok Choy and Crimini Mushrooms Vegetables with Basil Pesto Creamed Spinach and Kale Moroccan Roasted Vegetables Citrus Glazed Asparagus Green Beans with Bacon and Tomato Gingered Green Beans DINNER SIDES MENU page 8 of 12

R E C E P T I O N Park City Club Catering 214.373.0756 www.parkcityclub.net HORS D OEUVRES Tier 1 4 Smoked Salmon, Cream Cheese and Cucumber Bite Mini Deviled Egg with Ham, Cheddar, Green Onion Garnish Lemon Dill Crab Puff Buffalo Chicken with Blue Cheese Dressing Poblano, Corn and Shredded Chicken Quesadilla Crispy Pork Pot Sticker, Sweet Chili Sauce Bourbon Glazed Chicken Bite Wrapped in Bacon Cornflake Crusted Chicken with Ancho B.B.Q Sauce Twice Baked New Potato with Green Onions Jalapeno Cheddar Corn Beignet Cherry Tomato Stuffed with Olive Tapenade Hummus and Vegetable Cup Tier Two 5 Crab Florentine Quiche Southwestern Chicken Phyllo Brie, Almond and Pear Tartlet Ahi Tuna on Wonton Chip, Avocado Cilantro Crème Smoked Chicken, Caramelized Onion and Goat Cheese Pizzette Sichuan Chicken Lettuce Wrap Grilled Garlic Steak Skewer RECEPTION MENU page 9 of 12

R E C E P T I O N Honey Citrus Chicken Kabob French Onion Tartlette Smoked Salmon Herb Cheese Bonbon Crostini with Tomatoes, Garlic, Mozzarella and Basil Aioli Vegetable Skewer with Dip Goat Cheese Stuffed Artichoke Heart Tier Three 6 Tuna Poke Tobiko Caviar Spoon Scallop with Lemon Crème Fraiche on Zucchini Latke Lobster, Horseradish Salad Shooter Prosciutto Wrapped Quail Ancho and Orange Marinated Grilled Shrimp Cocktail with Cilantro-Lime Aioli Grilled Rosemary Rubbed Baby Lamb Chop Lobster Salad with Horseradish Shooter Bacon Wrapped Tequila Shrimp Red Wine Braised Short Rib in Mini Polenta Cup with Pickled Red Onion Fried Pheasant Lettuce Wrap with Quinoa and Cilantro Aioli Mini Braised Brisket Slider, Roasted Carrot Onion Slaw Tenderloin Wrapped Asparagus Bacon Wrapped Pheasant Popper with Jalapeno and Cheddar Fresh Day-Boat Scallop Ceviche Spoon with Avocado and Cilantro Duck Confit on Endive Seared Scallop with Chile Honey on Bamboo Skewer RECEPTION MENU page 10 of 12

C O N S U M P T I O N B A R Park City Club Catering 214.373.0756 www.parkcityclub.net PREMIUM BAR Chivas Regal 10 Absolut 10 Kettle One 10 Tanqueray 10 Bacardi Gold 10 Crown Royal 10 Cuervo Gold Tequila 10 Imported Beer 6 Domestic Beer 5 Mineral Waters 3 Soft Drinks 3 Matanzas Creek Chardonnay 64 Robert Mondavi Cabernet Sauvignon 58 Stags Leap Cabernet Sauvignon 115 Adelsheim Pinot Noir 72 Iron Horse Blanc de Blanc, Wedding Cuvee 82 CALL BAR Jack Daniels Black 9 Dewar s 9 Smirnoff 9 CONSUMPTION BAR page 11 of 12

C O N S U M P T I O N B A R Titos 9 Beefeater 9 Bacardi Silver 9 Cuervo White 9 Imported Beer 6 Domestic Beer 5 Mineral Waters 3 Soft Drinks 3 Annabella Chardonnay and Cabernet Sauvignon 45 Graffigna Pinot Grigio 44 Schugg Merlot 49 Mumm Cuvée Napa Brut Prestige Champagne 50 HOUSE BAR Evan Williams 8 Grant s Scotch 8 Monopolova Vodka 8 Seagram s Gin 8 Ron Rico Rum 8 Juarez Gold Tequila 8 Imported Beer 6 Domestic Beer 5 Mineral Waters 3 Soft Drinks 3 Stone Cellars Cabernet, Pinot Grigio, Merlot or Chardonnay 30 House White & Red Wine 28 Domaine St. Vincent Champagne 30 Belstar Prosecco 36 Wine list available upon request. CONSUMPTION BAR page 12 of 12