sls 2015-2016 catering & banquets menu

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catering & banquets

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CATERING AND CONVENTION SERVICES POLICIES AND PROCEDURES

These policies and procedures are instituted to ensure that the Hotel will deliver an exceptional guest experience and will maintain a safe and pristine environment for all of our guests.

Food and Beverage: SLS Las Vegas is the sole provider of all food and beverage served at SLS Las Vegas. In compliance with Nevada Liquor Laws, SLS Las Vegas is the only authorized licensee able to sell and serve liquor, beer and wine on premises. SLS Las Vegas reserves the right to refuse service to any person who appears to be intoxicated. SLS Las Vegas reserves the right to inspect the identification of any person attending events in the Convention Area. No one under twenty-one (21) years of age will be served alcoholic beverages.

Guarantees:Your preliminary guarantee is due with your detailed schedule of events 60 days prior to the first arrival as outlined in your contract. SLS Las Vegas “overset” for events of 599 guests or less are guaranteed; the overset is 5% over the guarantee figure. For events 601 guests or greater are guaranteed; the overset is 3% over the guarantee figure. In all cases, the overset will not exceed more than 50 guests over the guarantee.

Final Guarantees: The SLS Las Vegas must receive the final number of individuals who will attend all planned functions no later than 12:00pm, (3) business days prior to the scheduled function. In some instances, more advanced notice may be required, due to menu complexity, holidays, deliveries, or other constraints. Such number shall constitute a guarantee not subject to reduction, and charges will be made accordingly.

If you do not notify the Hotel of a guarantee number, the Hotel reserves the right to utilize the expected number as the final guarantee and will bill based on the guarantee number or the actual attendance, whichever is greater.

Changes in Guarantees: Increases in guarantees over 5% received less than 72 business hours prior to the event shall incur a 10% per person price increase. Increases over 5% received the day of event shall incur a 20% per person price increase. The Hotel reserves the right to substitute any menu items necessary to satisfy these changes, and will make every attempt possible to accommodate our guests.

Should the guarantee decrease by 15% of the original estimated number of attendees, the Hotel reserves the right to charge room rental, service charges, and/or relocate your group to a smaller room. The Hotel will bill based on the original guarantee for any decreases in guarantees over 5% received within 72 business hours. The culinary team will prepare all items based on the “actual” guarantee figure.

New Orders within 72 Hours: Any menu ordered within 72 hours of the function date will be considered a “pop up event” and will be subject to special menu selections to be determined by the culinary team, and a pricing increase of 15% per person.

Additional Charges: Extended hours of meal service are available for buffets and receptions per hour at an additional cost. All menus require a minimum of 20 people. For menus served under the minimum quoted on the banquet menu, an additional fee of $200.00 will apply.

Custom Menus: Custom menus are defined as any menus requested other than the offered set menu, either contracted in advance or at the time of service. Custom menus will be priced solely at the culinary team’s discretion, and must be finalized (14) days in advance of the event. Menus finalized less than (14) days prior to the event will be subject to an additional 15% fee per person. Please allow (3) weeks for a requested custom menu to be created.

Food & Beverage Minimums: Food and Beverage minimums as stated in the contract are anticipated minimums based on the initial design of the Group program. Contracted minimums are not considered maximum spend. The final food and beverage amount will be determined during the planning process and will be approved via signature on final Event Orders.

Tax and Service Charge: All food and beverage prices are subject to service charges totaling twenty-two percent (22%), which are subject to change, and sales tax at the prevailing rate, which is currently 8.1% and subject to change. Tax-exempt organizations must furnish a Nevada Certificate of Exemption to the Catering Office.

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CATERING AND CONVENTION SERVICES POLICIES AND PROCEDURES

Banquet Service Ratios: The following service ratios will apply to all Food & Beverage functions. If you require more servers we can accommodate your requests but additional fees will apply.

Continental Breakfast 1 server per 75 guests

Plated Breakfast 2 servers per 50 guests

Buffet Breakfast 1 server per 28 guests

Plated Lunch 2 servers per 50 guests

Buffet Lunch 1 server per 30 guests

Plated Dinner 1 server per 10 guests (NOTE: Plated dinner service time is 30 minutes per course once guests are seated)

Buffet Dinner 1 server per 25 guests. 1 server each for Soup, Ice Cream and/or Action Station

Butler Pass Reception 2 servers per 75 guests

Hosted Consumption Bar 1 bar per 75 guests

Hosted Package Bar 1 bar per 100 guests

Cash Bar 1 bar per 150 guests

Payment: The final payment, based on the anticipated attendance, shall be made in full by cash, check, money order, wire transfer, cashier’s check or credit card (see form) at least fourteen (14) days prior to the Event. If payment has not been secured within the specified time frame, SLS Las Vegas reserves the right to cancel the Event and retain the deposit.

Once the details regarding the Event(s) have been finalized, SLS Las Vegas will send such details to the Group in the form of an EO (Event Order) which will then be an addendum to the Agreement. In order to execute the Event(s), the Group will sign the EO(s) for food, beverage, other services and/or incidentals, acknowledging the fact that there is no dispute over such services and that the Group is solely responsible for the payment of the total amount due.

Pricing: All food and beverage pricing can be guaranteed up to three (3) months prior to the Event.

Incidentals: Any incidental charges that are incurred during the Event will be charged to the credit card on file.

Contracted Function Space: Group agrees to promptly notify the Hotel of any changes in its function and banquet space needs. The Hotel reserves the right to reasonably re-assign or substitute your Group’s assigned function space to comparable space.

LABOR CHARGES:A labor charge will be added to the Banquet Event Order for the following:

• Chefs - $200.00 per Chef

• Bartenders - $200.00 per Bartender

• Attendants - $200.00 per Attendant

• Sushi Chef - $400.00 per Sushi Chef

• Sommelier - $400.00 per Sommelier

• Packaged breaks with less than 20 people - $200.00

• Meal functions with less than 20 people - $200.00

• Cash food and beverage events require approval by SLS Las Vegas Management in advance of the event. Minimum charges will apply.

• Receptions, except those preceding a dinner, require a $70.00 per person minimum expenditure in food, excluding beverage, tax and service charge.

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THE DEALER 36

Fresh Squeezed Citrus Juice

Sliced Seasonal Fruits and BerriesSeasonal Melon, Fresh Berries, Hawaiian Pineapple

Individual Flavored Yogurts

Warm Sticky Buns, Bagels, Coffee CakesFruit Preserves, Butter and Cream Cheese

Scrambled Eggs with Herbs

Chicken Apple Sausage

Hickory Smoked Bacon

Country Cheddar Cheese Grits

THE SHOWGIRL 38

Selection of Fresh Squeezed Juices


Individual Flavored Yogurts

Selection of Individual Dry Cereals Whole and Skim Milk

Assorted Croissants, Muffins, Danish Fruit Preserves, Butter

Scrambled Eggs with Tillamook Cheddar

Eggs Benedict with Hollandaise Sauce

Cheese Blintzes with Fruit Toppings

Hickory Smoked Bacon, Chicken-Apple Sausage Links

Herb Roasted Potato Wedges

THE FULL MONTY 34



Display of Individual Flavored Yogurts

Selection of Individual Dry Cereals Whole and Skim Milk

Assorted Croissants, Muffins, Danish Fruit Preserves, Butter

Select One Egg Option: Scrambled Eggs with Chives, Scrambled Eggs with Tillamook Cheddar, or Western Style Scrambled Eggs

Select One Meat Option: Hickory Smoked Bacon, Sausage Links, or Grilled Sliced Ham

Select One Accompaniment Option: Herb Roasted Potato Wedges, Cheese Grits, or Steel Cut Oatmeal

BREAKFAST ENHANCEMENTSAdd to any Breakfast Buffet

Crispy Fried Chicken and Waffles 9

Chilaquiles Verde, Chorizo Sausage, Fried Eggs 8

Greek Yogurt Parfaits Peach, Vanilla, Blueberry 7

“BENEDICTS”*Crispy Oyster on Corn Spoon Bread with Tarragon Hollandaise 10

Seared NY Strip on Sourdough with Blackened Hollandaise 12

Pulled BBQ Pork on Cheddar Biscuit 11

Maryland Crab Cake with Old Bay Hollandaise 11

Oven Roasted Tomato and Wilted Arugula 8

Toasted Tomato Bread with Serrano Ham Tomato Bearnaise 9

TROPICAL FRUIT CARVING STATION*Hawaiian Pineapple, Cantaloupe, Honeydew, Mango, Papaya, Kiwi, Banana 15

Enhance with three types of Seasonal Berries 18

BUTTERMILK GRIDDLE CAKES*Warm Maple Syrup, Strawberry, and Blueberry Compote 8

WAFFLES*Warm Maple Syrup, Whipped Cream, Choice of two Fruit Toppings, Almond Honey Butter, Mixed Berry, Compote 9.50

BRIOCHE FRENCH TOAST*Warm Maple Syrup and Banana Compote 8

OMELETS*Fresh Eggs or Egg Beaters, Choice of Diced Ham, Onions, Bacon, Scallions, Peppers, Spinach, Tomatoes, Mushrooms, Cheddar, and Swiss Cheese 12.50

EGG WHITE OMELET STATION*All of the Above, Plus Egg Whites, Avocado, Canadian Bacon, Shredded Chicken, Asparagus, Artisanal Cheese 14

PACIFIC COAST OMELETS*All of the Above, Plus Baby Shrimp, Crabmeat, Smoked Salmon, Smoked Trout 16

breakfast buffet

Freshly Brewed Coffee, Decaffeinated Coffee, and Gourmet Teas served with each of the above

Breakfast Buffets are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to breakfast buffets ordered for less than 20 guests). Buffets are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during breakfast service.*Chef fee of $200 per chef.

Catering food and beverage pricing is subject to 22% service charge and 8.1% prevailing Nevada state sales tax.Consuming raw or uncooked meat, poultry, seafood, shellfish, or eggs may increase your risk of a foodborne illness.

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SUNDAY BRUNCH ANY TIME* 75

Minimum (50) guests


Hawaiian Pineapple, Honeydew, Cantaloupe, Strawberries, Blue Berries, Black Berries, Raspberries

Sweet Little Selections

Muffins, Danish and Croissant Fruit Preserves, Butter

Miniature Bagels Regular and Low Fat Cream Cheese

Smoked Salmon with Chopped Egg, Capers, Red Onion, Crème Fraiche, Chopped Parsley

California Field Greens with House Dressing

Tomatoes and Ciliegine Mozzarella, Basil and Balsamic Vinaigrette

Artichoke and Smoked Tomato Salad

White Bean, Baby Shrimp and Red Pepper Salad

Grilled Salmon Medallions, Fennel Butter Sauce

Citrus Brined Chicken Breast, Florida Citrus Salad

Traditional Cinnamon French Toast, Warm Maple Syrup

Applewood Smoked Bacon

Sage Sausage Links

BBQ Beef Brisket

Sautéed Herb New Potatoes

Jalapeño Corn Muffins, Mango BBQ Dip, Crispy Fried Onion Rings, Bread and Butter Pickles

Eggs and Omelets to Order*Chef to Prepare:

Choice of: Goat Cheese, Cheddar and Swiss Cheese, Smoked Salmon, Shrimp, Wild Mushrooms, Green Onions, Peppers, Tomato, Ham, Bacon and Salsa, Fried Eggs, Scrambled Eggs, Egg Beaters

Assorted Tea Cakes, Fruit Tarts and Pastries

Freshly Brewed Coffee, Decaffeinated Coffee, and Gourmet Teas

Whole and Skim Milk

THE CLASSIC CONTINENTAL 27

Freshly Squeezed Orange and Grapefruit Juices

Hawaiian Pineapple, Honeydew, Cantaloupe, Strawberries

Miniature Bake Shop Specialties

Croissants, Muffins, Danish Butter, Jams and Preserves



THE SKINNY CONTINENTAL 34

Freshly Squeezed Orange and Grapefruit Juices

Golden Pineapple, Honeydew, Cantaloupe, Strawberries, Blueberries, Blackberries, Raspberries

Individual Greek Yogurts


Smoked Salmon with Chopped Egg, Capers, Red Onion, Crème Fraiche, Chopped Parsley

Sliced Ham, Turkey, Salami, Provolone, Cheddar


breakfast

Breakfast Buffets are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to breakfast buffets ordered for less than 20 guests). Buffets are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during breakfast service. *Chef fee of $200 per chef.


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break packagesCITRUS BREAK 16.50

Minted Citrus Segment Salad

Lemon Poppy Seed Mini Muffins

Orange Soaked Mini Pound Cakes

Orange-Pineapple Smoothie

GRANITA STATION 17.50

Yogurt Granita, Fresh Raspberries

Strawberry Granita, Fresh Raspberries

Espresso Granita Pistachio Biscotti

Almond Granita Nutella Pipette

*Attendant Required

SINS AND SINNERS 17

Choose to be healthy…or not!

Raw Almonds, Roasted Cashews

M&M’s

Dried Cranberries

Banana Chips

Malted Milk Balls

Chocolate Covered Peanuts

CHIPS AND DIPS 17.50

Fresh Potato Chips with Onion Dip

Tortilla Chips with Cheddar Cheese Sauce

Pita Chips with Tzatziki

Fresh Carrot “Chips” with Hummus

CUPCAKES 16.50

Display of Miniature Cupcakes to include:

Red Velvet

Carrot

Chocolate Hazelnut

Vanilla

Chocolate Milk

MUFFELINES 17.50

Blueberry Orange

Chocolate Brandied Cherry

Red Velvet & Cream Cheese

Apple Cider Donut

Banana Nut Crumble

Break Packages are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to break packages ordered for less than 20 guests). *Chef and attendant fees at $200. Breaks are priced based on 30 minutes of service. Replenishment of any items after 30 minutes will be charged on consumption.Items on break service are not transferable.


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break itemsBAKERIESAssorted Danish Pastries 65 (per dozen)

Selection of Muffins 65 (per dozen)

Warm Sticky Buns 72 (per dozen)

Assorted Bagels with Regular and Low Fat Cream Cheese 65 (per dozen)

Chocolate and Plain Croissants 65 (per dozen)

Sliced Breakfast Breads 65 (per dozen)

Cinnamon Rolls 65 (per dozen)

Gluten Free Muffins 65 (per dozen)

Banana Bread 65 (per dozen)

Lemon Bread 55 (per dozen)

Freshly Baked Deluxe Cookies 55 (per dozen)

Blondies and Brownies 55 (per dozen)

Miniature Italian Pastries 55 (per dozen)

Warm Soft Pretzels with Mustard 53 (per dozen)

Assorted Biscotti 53 (per dozen)

TREATSWhole Fruits 4.50 (each)

Sliced Fresh Seasonal Fruit 12.50 (per person)

Fresh Fruit Kabobs with Honey Yogurt Sauce 8.50 (each)

Assorted Individual Dry Cereals with Milk 4.75 (each)

Assorted Individual Yogurts 4.75 (each)

Assorted Individual Greek Yogurts 5.75 (each)

Granola Bars 4.25 (each)

Kashi Bars or Protein Bars 6 (each)

Chilled Hard Boiled Eggs 28 (per dozen)

Break Items are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to break items ordered for less than 20 guests).Breaks are priced based on 30 minutes of service. Replenishment of any items after 30 minutes will be charged on consumption.Items on break service are not transferable.


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break itemsSNACKSPremium Mixed Nuts 35 (per pound)

Dry Roasted Peanuts 30 (per pound)

Dry Snack to Include: Potato Chips, Pretzels, or Popcorn 25 (per pound)

Tortilla Chips 22 (per pound)

Vegetable Chips 25 (per pound)

Salsa or Guacamole 20 (per quart)

French Onion Dip or Blue Cheese Dip 20 (per quart)

Assorted Ice Cream Bars 6.50 (each)

Assorted Frozen Fruit Bars 6.50 (each)

Assorted Candy Bars 3.25 (each)

Assorted Individual Bags of Dry Snacks 3.25 (each)

Assorted Low-Carb Bars 6 (each)

Individual Italian Ice 4.50 (each)

HOT BEVERAGESFreshly Brewed Coffee 78 (per gallon)

Freshly Brewed Decaffeinated Coffee 78 (per gallon)

Selection of Assorted Gourmet Teas 78 (per gallon)

CHILLED BEVERAGESFreshly Squeezed Orange 35 (per quart)

Freshly Squeezed Grapefruit Juice 35 (per quart)

Assorted Regular and Diet Soft Drinks (Pepsi Products) 5 (each)

Bottled Water 5 (each)

Sparkling Bottled Water 5 (each)

Gourmet Bottled Juices 7.25 (each)

Freshly Brewed Iced Tea 78 (per gallon)

Bottled Iced Tea 6.25 (each)

Bottled Lemonade 6.25 (each)

Individual Cartons of White or Chocolate Milk 3.25 (each)

Red Bull 6 (each)

Sports Drinks 5.75 (each)

Break Items are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to break items ordered for less than 20 guests).Breaks are priced based on 30 minutes of service. Replenishment of any items after 30 minutes will be charged on consumption.Items on break service are not transferable.


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SWIFT LUNCH SELECTIONS 38

Customize your boxed lunch!

Pick 2 Main Selections for your group

Pick 1 Side Salad, 1 Fruit, 1 Snack, and 1 Dessert for all

Refer to page 8 for Beverage Selection

MAIN SELECTION (SELECT 2)

Beef Tenderloin and Creamy Brie on Mustard-brushed French Roll

Traditional Cobb Salad, Ranch Dressing

Tomato, Mozzarella and Basil Caprese, Pesto Mayonnaise, Ciabatta Bread

Tuna Salad, Honey Whole Tortilla

Classic Caesar Salad with Grilled Chicken

Classic Club Sandwich (Turkey, Bacon, Lettuce, Tomato) on Multigrain Roll

Grilled Chicken Caesar Wrap, Sun Dried Tomato Tortilla Wrap

Sugared Ham and Swiss Cheese on Sourdough Bread Roll

Turkey and Swiss Cheese on Multigrain Roll

SIDE SALADS (SELECT 1)

Red Bliss Potato Salad, Tropical Fruit Salad, Classic Cole Slaw, Gemelli Pasta Salad, 3 Bean Salad, Greek Salad

FRUITS (SELECT 1)

Whole Pear, Whole Red or Green Apple, Banana, Seasonal Stone Fruit (Plum, Peach)

SNACKS (SELECT 1)

Potato Chips, BBQ Chips, Salted Peanuts, Granola Bar, Terra Chips, Pretzels, Trail Mix

SWEETS (SELECT 1)

Chocolate Chip, Peanut Butter or Oatmeal Cookie, Chocolate Brownie, Chocolate and Almond Biscotti, Chocolate Macadamia Blondie

boxed lunches to go

Boxed Lunches are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to boxed lunches ordered for less than 20 guests).


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THE CALIFORNIA “COBB” 43

Mixed Greens, Soy Marinated Chicken, Avocado, Crispy Tofu, Hard Boiled Egg, Tomato, Cashew Nuts, Citrus Vinaigrette Dressing

Rolls and Butter

Roasted Pineapple Upside-down CakeLemon Cream, Coconut Sauce

Freshly Brewed Coffee, Decaffeinated Coffee, and Gourmet Teas (served tableside)

BANGKOK’S BEST 48

Thai Spring Roll, Cellophane Noodles, Poached Shrimp, Cilantro and Peanut Dressing

Wood Grilled Salmon Filet, Romaine Lettuce, English Cucumbers, Vine Ripe Tomatoes, Mint, Basil, Thai Style Vinaigrette

Rolls and Butter

Lychee Rice Pudding with Coconut Milk Cookie


THE TUSCAN 38

Caesar Salad, Warm Wood Grilled Chicken, Crispy Croutons, Kalamata Olives, Oven Roasted Tomato, Parmesan Anchovy Dressing

Rolls and Butter

Tiramisu


Add a Daily Selection of Hot Soup to any Plated Lunch 8 Boston Clam Chowder, Roasted Tomato Bisque, or Shrimp and Chicken Gumbo

cool lunch plates

Plated Lunches are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to plated lunches ordered for less than 20 guests). Lunches are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during lunch service.


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VERONA 48

Caesar Salad, Parmesan Lace, Oven Roasted Tomato

Rolls and Butter

Herb Basted Shrimp and Scallop Skewers, Tortellini Alfredo, Melted Tomato

Amaretto Tiramisu with Berry Compote


Add a Hot Soup 8 Boston Clam Chowder, Roasted Tomato Bisque, or Shrimp and Chicken Gumbo

BISCAY 44

Roasted Tomato Bisque

Rolls and Butter

Seared Breast of Chicken Spinach, Prosciutto and Gruyère Cheese Filling, Black Pepper Polenta, Tiny Green Beans, Black Olive Sauce

Roasted Pear and Almond Tart, Vanilla Ice Cream, Caramel Sauce


Add a Salad 8 Field Greens, Classic Caesar, or Sliced Tomatoes with Mozzarella

J’ADORE PARIS 39

Pan Seared Breast of Chicken Coq au Vin, Roasted Garlic Potato Purée, Roasted Asparagus, Mushroom Medley, Red Wine Sauce

Rolls and Butter

White Chocolate Cheesecake, Raspberry Compote


Add a Hot Soup 8 Boston Clam Chowder, Roasted Tomato Bisque, or Shrimp and Chicken Gumbo

Add a Salad 8 Field Greens, Classic Caesar, or Sliced Tomatoes with Mozzarella

hot lunch plates

Plated Lunches are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to plated lunches ordered for less than 20 guests). Lunches are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during lunch service.


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lunch buffetSICILIA 52

Caesar Salad with Traditional Condiments, Shaved Prosciutto, Melon and Arugula, Lemon Vinaigrette

Asiago Tortellini Laced with White Truffle Olive Oil

Italian Chopped Salad with Romaine and Iceberg, Salami, Mozzarella, Tomatoes, Peppers, Olives, Red Wine Oregano Vinaigrette

Baked Mezze Rigatoni Carbonara with Ricotta, Pancetta, Peas and Mozzarella

Chicken Breast Cacciatore “Sicilian Style” Tomatoes, Peppers, Onions and Mushrooms

Seared White Fish, Tuscan White Bean Ragout

Balsamic Glazed Vegetables

Tomato Basil and Mozzarella Focaccia Bread

Italian Cannoli

Fresh Strawberries and Amaretto Sabayon

Tiramisu

Assorted Biscotti


Upgrade with Addition of Grilled Hanger Steak with Garlic and Oregano Chunky Tomato Bruschetta 61

THE DIXIE 48

New England Clam Chowder

Red Bliss Potato Salad

Creamy Cole Slaw

Classic Cobb Salad Avocado, Bacon, Tomato, Blue Cheese, Iceberg Lettuce, Tomatoes, Cucumber, Carrots, Ranch Dressing

Buttermilk Fried Chicken

Cornmeal Crusted Catfish, Cajun Tartar Sauce

BBQ Beef Brisket, North Carolina BBQ

Southern Style Green Beans

Tillamook Cheddar Macaroni and Cheese

Biscuits and Corn Bread

Cheesecake with Strawberries

Chocolate Mousse

Warm Blueberry Cobbler

Apple Pie


Buffet Lunches are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to lunch buffets ordered for less than 20 guests). Buffets are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during lunch service.


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SAVORY LUNCH SAMY’S 52

Roasted Tomato Soup

Couscous Salad with Mint, Feta Cheese and Tomato

Mesclun of Greens with Sun-Dried Tomato and Basil Vinaigrette

Red Bliss Potato Salad

Roasted Mediterranean Vegetable Salad

Penne with Roasted Garlic, Tomato and Basil

Traditional Salad Niçoise

Assorted Gourmet Sandwiches

Chicken Salad with Almonds on Mini Croissant

Shrimp Salad on Miniature Black Pepper Brioche

Roasted Strip Loin of Beef with Brie and Horseradish on Multigrain Roll

Grilled Vegetables and Portobello Mushroom on Olive Sourdough Bread

Assortment of Petite Pastries

Chocolate Éclairs

Coconut Cake

Tropical Fruit “Martinis”

Fresh Fruit Tarts


FARMERS MARKET 42

Roasted Tomato Soup

Mixed Greens Salad, Tomatoes, Cucumbers, Red Wine Vinaigrette

Balsamic Laced Pasta Salad

Three Bean Salads

Roasted Chicken Breast, Artichoke and Tomato Salad, Kalamata Olive Sauce

Fennel Dusted Salmon, Arugula and Fennel Salad

Toasted Almond Green Beans

Herb Roasted New Potatoes

Chocolate Cream Tarts

Lemon Meringue Tarts

Strawberry Shortcakes




lunch buffet

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THE CARNEGIE 48

Matzo Ball Soup

Manhattan Style Clam Chowder

Mixed Greens with Cucumber, Tomato and Balsamic Dressing

Shaved Cabbage Cole Slaw

Macaroni Salad with Mayo, Celery, Red Onion

Vanilla Scented Fruit Cocktail

Shaved Deli Meats

Pepper Crusted Roast Beef, Slow Roasted Turkey Breast, Kosher Beef Salami, New York Style Pastrami

Cheddar Cheese, Provolone, Munster, and Swiss Cheese

Dress your Sandwich

Sliced Tomatoes, Shaved Red Onion, Kosher Dill Spears, Cherry Peppers and Iceberg Lettuce

Mayonnaise, Mustard and Creamy Horseradish

Breads

Rye Bread, Marble, Wheat and Sourdough Bread

New York Style Cheesecake

Carrot Cake

Chocolate Cake


LUCHA LIBRE 51

Chicken Tortilla Soup, Queso Fresco

Guacamole, Salsa Verde, Roasted Tomato Salsa, Pico De Gallo and Tortilla Chips

Mexican Cucumber and Jicama Salad, Citrus Avocado Vinaigrette

Baby Spinach Salad with Radish and Cherry Tomatoes, Pomegranate Dressing

Salmon Veracruz

Chicken Breast with Ibarra Mole Sauce

Beef Fajitas with Grilled Peppers and Red Onions

Mexican Rice

Frijoles

Warm Corn and Flour Tortillas

Churros, Chocolate Dipping Sauce

Tres Leches Cake

Vanilla Flan

Tequila Banana Cake




lunch buffet

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(Minimum 25 pieces of each selection)

SPOONSAll selections are cold and are presented on a small flat-bottom spoon

Salmon Tartar with Crispy Capers and Crisp Lotus Chip 8 (each)

Sesame-seared Tuna, Ginger Marinated Arame Salad 8 (each)

Tuna Tartar, Pickled Cucumber, Daikon Sprouts 8 (each)

Chilled Smoked Shrimp on Horseradish Ratatouille 8 (each)

Vanilla-bound Crabmeat with Crisp Potato Gaufrette 8 (each)

STIXSelections are either hot or cold and are presented on skewers

Cold Selections

Marinated Feta with Green Olives, Oregano Marinade 6 (each)

Trio of Melons wrapped in Prosciutto 6.50 (each)

Ripe Cherry Tomatoes with Bocconcini, Basil and Pesto 6 (each)

Hot Selections

Beef Satay, Thai Peanut and Scallion Glaze 8 (each)

Chicken Satay, Thai Peanut and Scallion Glaze 8 (each)

Tandoori Chicken, Mint Yogurt 8 (each)

SINGLESBest Presented in a Display

Hot Selections

Glazed Oysters Rockefeller 9 (each)

Poached Shrimp Shooters, Horseradish Bloody Mary Sauce 9 (each)

Oyster Mignonette Shooters 9 (each)

SIZZLINGAll selections are hot and crispy

Coconut Shrimp, Orange Horseradish Dipping Sauce 8.50 (each)

Conch Fritter, Spicy Cocktail Sauce 7 (each)

Vegetable Spring Rolls, Plum Sauce 6 (each)

White Truffle Risotto Fritters 6 (each)

reception hors d’oeuvres

Hors d’oeuvres are individually priced and require a minimum of 25 pieces per selection.


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(Minimum 25 pieces of each selection)

BITE SIZE

Cold Selections

Bleu Cheese on Endive, Spiced Pecans 6 (each)

Horseradish Spiked Crab in Black Pepper Profiterole 7 (each)

House Smoked Salmon and Dill Roulade on Pumpernickel Bread 7 (each)

Beef Carpaccio on Baby Romaine Hearts, Crisp Capers and Parmesan Chip 6.50 (each)

Vegetable Ratatouille on Olive Toast, Manchego Cheese 6 (each)

Granny Smith Apple with Blue Cheese and Walnuts on Toast 6 (each)

Smoked Salmon Rosettes with Traditional Accompaniments 8 (each)

Serrano Ham on Charred Tomato Bread 7 (each)

Hot Selections

Bacon Wrapped Scallops 8 (each)

Miniature Crab Cake, Cajun Tartar Sauce 8 (each)

Italian Style Meatballs in Spicy Tomato Sauce 7 (each)

Roasted Baby Lamb Chops 10 (each)

SLS Beef Wellingtons 9 (each)

Cheese and Cappicola Calzones 8 (each)

reception hors d’oeuvres

Hors d’oeuvres are individually priced and require a minimum of 25 pieces per selection.


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reception displaysFRESH SEAFOOD ON ICEFlorida Stone Crab Claws 11 (each)

(Available only from October 15–May 15)

Jumbo 16/20 Gulf Shrimp, Cocktail and Cognac Sauce 8 (each)

King Crab Claws 10 (each)

Freshly Shucked Oysters on the Half Shell* 8 (each)

(Recommended for September–March)

Clams on the Half Shell 7 (each)

Snow Crab Claws 7 (each)

Carved Ice Bowl for Seafood Display 600 (per bowl)

Smoked Salmon

Side of Fresh Smoked Salmon 550 (per presentation)

(SLS chefs season and smoke a side of fresh salmon and serve it with buttered brown bread and classic garniture)

SUSHI, ROLLS AND SASHIMI(Minimum 100 pieces of each selection)

Eel Sushi 6.50 (each)

Salmon Sushi 6.50 (each)

Tuna Sushi 6.50 (each)

Spicy Lobster Roll 7 (each)

Dragon Roll 6.50 (each)

Lump Crab Roll with Celery and Green Apples 6 (each)

Smoked Salmon and Cream Cheese Roll 6 (each)

Soft Shell Crab Roll 6 (each)

Tempura Shrimp Roll 6 (each)

Spicy Tuna Roll 5.50 (each)

Cucumber Roll 5 (each)

Vegetable Roll 5 (each)

No Rice California Roll 4.50 (each)

Sashimi of Ahi Tuna, Salmon, White Fish 7 (each)

Prices are based on a 1-hour presentation and will be pro-rated for longer receptions.


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reception displaysCAVIARDisplayed on Crushed Ice in carved Ice Bowl and served with Blinis, Black Bread, Crème Fraîche, Onions, Chopped Egg White and Yolk, Parsley and Lemon

Imported Caviar

Osetra, Sevruga Market Price

American Caviar

Golden, Malossol, Salmon Roe Market Price

ARTISAN CHEESE SELECTION 24

Deluxe Display of Imported and Domestic Cheeses including: Morbier, Pyramid, Double Creme Brie, St. André, Camembert, Stilton, Taleggio, Aged White Cheddar

Dried Fruits, Grape Bunches, Celery and Apples

English Crackers and French Bread

IMPORTED AND DOMESTIC CHEESES 15

Deluxe Display of Imported and Domestic Cheeses including: Brie, Bleu Cheese, Goat Cheese, Aged Cheddar

Dried Fruits, Grape Bunches, Celery, and Apples

English Crackers and French Bread

ANTIPASTO TABLE 18

Assorted Italian Meats and Cheeses including: Prosciutto, Pepperoni, Salami, Provolone, and Fontinella Cheeses

Pepperoncini, Italian Black and Green Olives, Roasted Peppers, Marinated Mushrooms, and Artichoke Hearts, Buffalo Mozzarella Cheese with Sun-dried Tomatoes

Sliced Ripe Tomatoes, Italian Herbs and Olive Oil, Crackers and Focaccia Bread

CRUDITÉ 10

Seasonal Selection of Fresh Sliced and Baby Vegetables Cherry tomatoes, Baby Carrots, Sweet Radishes, Celery Hearts, Marinated Olives

Assorted Dipping Sauces

All items priced on a per person basis will be prepared for the entire guarantee and not for a reduced portion of the attendance.Prices are based on a 1-hour presentation and will be pro-rated for longer receptions.


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reception stationsTHE CARVING BOARD*All food quantities are prepared to the entire guarantee of the group based on the recommendations below

Italian Style Pork Porchetta, Crusty Semolina Rolls, Pesto Spread* 500 (per piece)(Serves approximately 45 people)

Smoked Pork Loin, Red Eye Gravy, Miniature Rolls* 425 (per piece)(Serves approximately 30 people)

Roasted New York Strip of Beef in Pepper Crust, Creamed Horseradish, Mustard, Parker House Rolls* 600 (per piece) (Serves approximately 30 people)

Whole Roasted Tenderloin of Beef Creamed Horseradish, Mustard and Miniature Rolls* 575 (per piece) (Serves approximately 10 people)

Whole Oven-roasted 20-lb. Turkey, Buttermilk Biscuits, Cranberry Sauce* 500 (per piece) (Serves approximately 30 people)

Bourbon Glazed Baked Ham, Southern Cream Biscuits, Selection of Mustards* 425 (per piece) (Serves approximately 30 people)

Roasted Prime Rib of Beef, Au jus, Creamed Horseradish, Scallion and Cheddar Popovers* 500 (per piece) (Serves approximately 35 people)

Baked Salmon en Croute, Lemon Beurre Blanc* 425 (per piece)(Serves approximately 15 people)

Station Enhancements

Pick as many as you like

Creamed Spinach 5 (each per person)

Au Gratin Potatoes 5 (each per person)

Cheddar Cheese Mac and Cheese 5 (each per person)

Roasted Carrots 5 (each per person)

Garlic Mashed Potatoes 5 (each per person)

Truffled Corn 5 (each per person)

Gorgonzola Polenta 5 (each per person)

Marsala Basted Mushrooms 5 (each per person)

All stations require a Uniformed Chef. *Chef fee of $200 per chef. Stations are offered to a minimum of 50 guests; designed to last up to 2 hours maximum; prepared based on the full guest guarantee only; and are intended to be dinner when 4 or more stations are selected.


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All items priced on a per person basis will be prepared for the entire guarantee and not for a reduced portion of the attendance. A minimum of four stations are recommended when action stations are planned as a dinner alternative.

SALADS ON DEMAND* 26 Peppery Mix of Greens, Haricots Vert, Grape Tomatoes, Fresh Fennel and Brioche Crouton, Lemon Olive Oil Dressing

Traditional Caesar Salad, Wood Grilled Chicken, Parmesan Cheese, Black Olives, Garlic Croutons

Baby Iceberg Lettuce, Charred Beef, Cilantro, Mint, Tomatoes, Cucumber, Rice Wine Red Pepper Flake Dressing

PASTA* 24

Rigatoni Mezza Bolognese

Ricotta Agnolotti Pomodoro

Garlic Basted Ciabatta Bread

RISOTTO STATION* 29

Wild Mushroom Risotto, Shredded Beef Short Ribs, Mascarpone, Parmesan, White Truffle, Sweet Peas

Vegetable Risotto, Eggplant, Red Peppers, Onion, Yellow Squash, Zucchini, Tomato

Calamari, Scallop and Rock Shrimp Risotto, Parmesan Cheese, Basil Chiffonade

STREET TACOS* 30

Wood Grilled, Chicken, Skirt Steak and Crispy White Fish

Soft Corn Tortillas

Salsa Verde, Pico de Gallo

Guacamole, Tortilla Chips, Queso Dip

GO FISH* 48

Scampi Style Shrimp with Lemon Garlic Butter

Shrimp Provençale with Calamari and Fresh Basil

Crispy Fried Shrimp, Horseradish Tomato Cocktail Sauce

Tomato Basil, Pearl Pasta “Risotto”

THE SAMURAI STRIP* 52

Teriyaki Glazed Skirt Steak

Tempura Shrimp, Sweet Potatoes, Broccoli, Kabucho Squash

Mirin Steamed Bass in Tea Leaves Shoyu Sauce

Jasmine Steamed Rice Basket

Steamed Gyoza Dumplings, Soy Dipping Sauce

reception action stations

All stations require a Uniformed Chef. *Chef fee of $200 per chef. Stations are offered to a minimum of 50 guests; designed to last up to 2 hours maximum; prepared based on the full guest guarantee only; and are intended to be dinner when 4 or more stations are selected.


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DESSERT STATIONS (Minimum 50 guest. Uniformed chef fee not included)

Strawberry Shortcake 16.50

Vanilla Macerated Strawberries

Traditional Sugar Crusted Shortcakes

Vanilla Whipped Cream

Chambord Syrup

Lemon Cream

Cold Stone Gelato Parlor 21.50

Assorted Gelatos

Chocolate Shavings, Oreo crumble, Mini Peanut Butter Cup

Marshmallow, Brownie Pieces, Mixed Berries

Caramel, Nutella, Chocolate Swirl

Whipped Cream, Vanilla Wafer, Assorted Sprinkles

More Than Your Average S’more 17.50

Graham Cracker, Milk Chocolate

Toasted Vanilla Marshmallow, Strawberry Marshmallow, Banana Marshmallow

Nutella, Speculoos Butter, Peanut Butter

PASSED DESSERTS (Minimum 25 pieces of each selection)

French Macarons 6.50 (each)

Chocolate Truffles 6.50 (each)

Petit Ice Cream Cones 7 (each)

Cookie Lollis 6 (each)

Mini Cupcakes 6 (each)

Fruit Jellys 6.25 (each)

Whoopie pies 6 (each)

Coconut macaroons 5 (each)

Cheesecake Push Pops 7 (each)

Tea Cakes 6.25 (each)

Homemade marshmallow 5.25 (each)

Coconut rum panna cotta shooter 8 (each)

reception action stations

Stations are offered to a minimum of 50 guests; designed to last up to 2 hours maximum; prepared based on the full guest guarantee only; and are intended to be dinner when 4 or more stations are selected.


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THREE OF A KIND

CHÂTEAU 90

Lobster Bisque, Tarragon Chantilly Cream, Black Pepper Crisp

Gruyere Filled Chicken Breast, Red Wine Soaked Mushrooms, Roasted Garlic Potato Mash, Pearl Onion

Rolls and Butter

Crème Brulée, Almond Macaroon, Seasonal Berries


BISTRO 70 Garden Salad, Shaved Carrot, English Cucumbers, Grape Tomatoes, Red Wine Vinaigrette

Chicken Franchaise, Pearl Pasta “Risotto”, Melted Tomato, Roasted Asparagus, Lemon Caper Sauce

Rolls and Butter

Caramel Bread Pudding


NAPA 130

Baby Spinach and Arugula Salad with Bleu Cheese, Beggars Purse, Spiced Almonds, Warm Bacon Dressing

Cabernet Soaked Beef Short Rib with Fennel Glazed Swordfish, Grilled Aspargus, Cauliflower Silk

Rolls and Butter

Seasonal Fruit Cobbler, Vanilla Bean Ice Cream


OSTERIA 125

Oven Melted Tomato, Fresh Mozzarella, Toasted Pine Nuts, Basil Pesto, Parmesan Crisp, Baby Basil Salad

Caramelized Onion and Bacon Topped Beef Tenderloin, Herb Basted U-10 Shrimp, Olive Crushed Potatoes, Charred Cauliflower

Rolls and Butter

Warm Chocolate Cake, Grand Marnier Liquid Center, Orange Vanilla Bean Ice Cream


plated dinner

Plated Dinners are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to plated dinners ordered for less than 20 guests). Dinners are designed to last up to 2 hours maximum (2.5 hours for a four-course meal) and include hand crafted breads and rolls; conclude with coffee and teas.


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FOUR OF A KIND

FREMONT STREET 150

Classic French Onion Soup au Gratin

Baby Iceberg “Wedge”, Apple-Wood Smoked Bacon, Vine Ripe Tomatoes, Point Reyes Blue Cheese, Oregano Red Wine Vinaigrette

Rolls and Butter

Peppercorn Crusted Rib-eye, King Crab Claw Scampi, Au Gratin Potato, Baby Watercress, Green Peppercorn Demi

Coffee and Donuts Warm Cinnamon Dusted Donut, Coffee Panna Cotta


LAS VEGAS BLVD 175

Butter Poached Maine Lobster, Fennel and Leek Raviolo, Anise Scented Lobster Froth

House Rolls and Butter

Tangle of Baby Greens, Gorgonzola Terrine, Port Poached Pear, Candied Walnuts, Asti Dressing

14 oz Veal Chop, Caramelized Royal Trumpet Mushroom, Garlic Scented Broccolini, Porcini Mushroom Marsala Sauce

Dessert Tasting

Warm Rum Baba, Vanilla Diced Pineapple

Ricotta Filled Cannoli

Afogatto with Almond Gelato


PARADISE ROAD 160

Jumbo Shrimp Cocktail Pickled Cucumber Spaghetti, Horseradish Cocktail Sauce, Louie Sauce

Caesar Salad with Focaccia Croutons Black Pepper and Parmesan Crisp, Olive Crostini

Rolls and Butter

8-ounce Grilled Filet Mignon and Béarnaise Sauce, Horseradish Soufflé Potatoes, Creamed Spinach, Oven Toasted Tomato, Baby Watercress Salad, Caramelized Pearl Onions

Bananas Foster in a Brandy Snap Sugar Basket Vanilla Bean Ice Cream


plated dinner



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FOUR OF A KIND

CUSTOM MENU 210

Select One Appetizer for All Guests

Lobster Bisque, Tarragon Chantilly Cream, Black Pepper Crisp

Classic French Onion Soup au Gratin

Jumbo Shrimp Cocktail, Pickled Cucumber Spaghetti, Horseradish Cocktail Sauce, Louie Sauce

Carpaccio of Smoked Salmon, Vanilla Scented Crab, Green Apple Salad, Horseradish and Boursin Cheese Spring Roll, Apple Cider Vinaigrette

Select One Salad for All Guests

Caesar Salad with Focaccia Croutons, Black Pepper and Parmesan Crisp, Olive Crostini

Oven Melted Tomato, Fresh Mozzarella, Toasted Pine Nuts, Basil Pesto, Parmesan Crisp, Baby Basil Salad

Tangle of Baby Greens, Gorgonzola Terrine, Port Poached Pear, Candied Walnuts, Asti Dressing

Baby Spinach and Arugula Salad with Blue Cheese and Spiced Pecan Beggars Purse, Warm Bacon Dressing

Select Two EntréesYour Guests Will Order Tableside

Fennel Glazed Swordfish Medallions

Peppercorn Crusted Rib-eye, Peppercorn Demi

8 oz Grilled Tenderloin of Beef, Béarnaise

14 oz Veal Chop, Marsala Sauce

Gruyere Filled Chicken Breast, Red Wine Soaked Mushrooms and Pearl Onion

Herb Basted U-10 Shrimp

All Entrées Served with

Horseradish Soufflé Potatoes

Creamed Spinach, Oven Roasted Tomato

Baby Watercress Salad

Select Two Desserts for All GuestsTo be served in alternating selection

Bananas Foster in a Brandy Snap Sugar Basket Vanilla Bean Ice Cream

Coffee and Donuts Warm Cinnamon Dusted Donut, Coffee Panna Cotta

Warm Rum Baba, Vanilla Diced Pineapple

Warm Chocolate Cake, Grand Marnier Liquid Center, Orange Vanilla Bean Ice Cream

Seasonal Fruit Cobbler with Vanilla Bean Ice Cream


plated dinner



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FULL HOUSE

THE HIGH ROLLER 220

Tomato Glazed Hog Island Oysters on the Half Shell, Pickled Cucumber, Horseradish Froth

Rolls and Butter

Carpaccio of Smoked Salmon and Vanilla Scented Crab

Green Apple Salad, Horseradish and Boursin Cheese Spring Roll, Apple Cider Vinaigrette

Fennel Dusted Scallops, Mussel, Clam, Shrimp Cioppino

Black Strozzapreti Pasta

Trio of BeefSlow Smoked Beef Ribeye, Wood Grilled Rib Cap, Oxtail and Chestnut Ragout

Truffled Celeriac, Cardamom Laced Carrot

Pre-DessertGreek Yogurt Granite, Anise Scented Strawberry Soup

Warm, Liquid Center Chocolate Cake, Salted Carmel Ice Cream, Hazelnut Tuile, Chilled “Bailey Cup”


plated dinner

Plated Dinners are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to plated dinners ordered for less than 20 guests).Dinners are designed to last up to 2 hours maximum (2.5 hours for a four-course meal) and include hand crafted breads and rolls; conclude with coffee and teas.


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dinner buffetEASTERN EATS 115

Steamers

Steamed Barbecue Buns and Pot Stickers with Assorted Dipping Sauces

Assorted Dim Sum with Dipping Sauces

Crisp Vegetable Spring Rolls, Orange Horseradish Dipping Sauce

Lemongrass Steamed Sea Bass with Shiitake and Snow Pea Shoot Salad

Chilled

Spicy Beef Salad with Boston Bibb and Iceberg Hearts

Avocado and Cucumber Summer Rolls with Yuzu Dipping Sauce

Chilled Asian Noodle Salad with Lotus Root and Straw Mushrooms

Woks

Coconut Chicken with Cilantro Curry

Jasmine Lemongrass Rice

Warm Bok Choy and Tofu in Miso Bonito Broth

Char Siu Barbecued Baby Back Ribs

*Chef to serve:

Teriyaki Glazed Beef Skirt Steak

Sweets

Jasmine Rice Pudding

Ginger Crème Brûlée

Roasted Pineapple Cake, Vanilla Meringue

*Chef to prepare:Caramelized Banana Spring Rolls, Lychee Sorbet, Green Tea Ice Cream


Dinner Buffets are offered to a minimum of 20 guests (an additional labor charge of $200 will be applied to dinner buffets ordered for less than 20 guests). Buffets are designed to last up to 1.5 hours maximum; and limited to items consumed within the meeting room during dinner service.*Chef fee of $200 per chef.


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dinner buffetTHE SLS 85

City of Angels

Sugar Snap Pea Salad, Shaved Radish, Black Sesame Seed Vinaigrette

Minted Watermelon, Vine Ripe Tomato, Feta Cheese, White Balsamic Dressing

Orange Laced Kale Salad, Toasted Almonds, Dried Cranberries, Blue Cheese

Butter Lettuce, Endive, Green Apples, Golden Raisins, Walnuts,

Raspberry Vinaigrette

Sin City *Chef to Carve:

Salt Crusted Prime Rib, Natural Au Jus, Cheddar Cheese Popovers

Truffled Macaroni and Cheese

Garlic Toasted Broccolini

Magic City

Sour Orange Injected Pork Loin, Garlic, Oregano

Black Bean Stew with Yellow Rice

Bronzed Mahi Mahi with Citrus and Tomato Salad

The City That Never Sleeps

Candied Fruit and Ricotta Filled Cannoli

Almond Sfogiatelli

New York Cheesecake, Strawberry Compote

Cherry and Chocolate Rugala

Black and White Cookies


ENHANCE YOUR BUFFET WITH A VEGAS CLASSIC 25 per person

Jumbo Shrimp Cocktail, Horseradish Tomato Dip (3 per person)

Snow Crab Legs, Louie Sauce (2 per person)



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dinner buffetTHE RAT PACK 140

Tuna Niçoise

Traditional Cobb Salad: Mixed Garden Greens, Cherry Tomatoes, Blue Cheese Crumbles, Balsamic Dressing, Sliced Vine Ripe Tomatoes and Fresh Mozzarella, Caramelized Shallot and Black Pepper Vinaigrette, Mussel Salad Mignonette Style, Shaved Fennel

Assorted Breads and Rolls

*Chef to carve:(3 chef attendants required for 50 guests or more)

Blackened Beef Tenderloin, Old Fashioned Béarnaise Sauce

Salmon en Croute with Chive Caviar Vin Blanc

Rosemary Crusted Rack of Lamb with Mustard Jus

White Truffle Mashed Potatoes

Ratatouille

Wild Mushroom Risotto

Buttered Asparagus

Raspberry Napoleon

Chocolate Mousse Walnut Cake

Crêpes Suzette

Crème Brûlée

Apple Fritters with Golden Syrup

*Chef to prepare:

Bananas Foster with Vanilla Ice Cream


Upgrade with Addition of Limitless Seafood Raw Bar

Shrimp, Oysters, Clams and Snow Crab Claws 185



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dinner buffetPACIFIC PLATES 135

Spinach and Arugula with Oranges and Tomatoes, Poppy Seed Vinaigrette

Tropical Fruit Salad with Rum and Coconut

Chorizo and Potato Salad, Cumin-Honey Dressing

Chili and Lime Seafood Ceviche

Tuna Poke in Lettuce Cups

Oxtail Sweet Potato Soup

Chili and Smoked Bacon Corn Muffins

Assortment of Hawaiian Breads

Shellfish, Chicken, Peas and Saffron Rice

Spiced Black Beans

Braised Chayote Squash

*Chef to carve:(2 chef attendants required for 50 guests or more)

Grilled Churrasco Steak with a Chimichurri Sauce

Mojo Marinated, Whole Roasted Suckling Pig with Garlic Sour Orange Glaze (Suckling Pig Can Be Substituted for Whole Roasted Pork Loin with Apple Compote)

Cumin Dusted Mahi Mahi, Salsa Verde Salsa

Smoked Chicken Tamales with Ancho Barbecue Sauce

Smashed Boniato with Buttermilk

Dulce

“Señoritas” - Layers of puff pastry and pastry cream similar to a napoleon

Meringues, Mocha Flan, Chocolate Pineapple Rum Cake

“Brazo Gitano” - Jellyroll filled with guava filling and topped with candied fruits and shredded coconut

*Chef to prepare: Warm, Crisp Churros with Warm Chocolate Sauce and Vanilla Ice Cream


Upgrade with addition of Mojito Station for (2) hours 22 (additional per person)



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beverages & bar packagesPREMIUM HOSTED BARVodka: Ketel One, Absolut Family of Flavors

Gin: Bombay, Tanqueray

Rum: Captain Morgan, Bacardi, Malibu

Tequila: Don Julio Blanco, Casa Amigos Reposado

Bourbon: Maker’s Mark

Scotch: Dewar’s, Johnny Walker Black

Whiskey: Crown Royal, Jack Daniels, Fireball

Cognac and Cordials: Hennessey VS, Grand Marnier, Baileys, Kahlua

Premium Drink Prices (per drink)

Single shot cocktails 11

Martinis 14

Cognacs and Cordials 16

SUPER PREMIUM HOSTED BARVodka: Grey Goose Family, Ciroc, Belvedere

Gin: Bombay Sapphire, Hendricks

Rum: Captain Morgan, Bacardi 8, Leblonn Cachaca

Tequila: Patron Silver, Avion Silver

Bourbon: Woodford, Maker’s Mark, Knob Creek

Scotch: Macallan 12, Chivas 12yr, Monkey Shoulder

Whiskey: Crown Royal Reserve, Jack Daniels Single Barrel

Cognac and Cordials: Bailey’s, Kahlaua, Grand Marnier, D’Usse Cognac

Super Premium Drink Prices (per drink)

Single shot cocktails 13

Martinis 16

Cognacs and Cordials 18

Bartender fee is $200.00 per bartender, per 75 guests, for a four-hour period.Catering food and beverage pricing is subject to 22% service charge and prevailing Nevada state sales tax.

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beverages & bar packagesPREMIUM OPEN BAR PACKAGE $25.00 per person, one hour

$33.00 per person, two hours

$41.00 per person, three hours

$49.00 per person, four hours

Package Bars Include

All Single Shot Cocktails

Sommelier Selection of Red and White Wines

Imported and Domestic Beers

Soft Drinks, Waters and Power Drinks

Wine service served table side based on Sommelier food and wine pairing. To be charged at prevailing rate.

SUPER PREMIUM OPEN BAR PACKAGE $30.00 per person, one hour

$39.00 per person, two hours

$48.00 per person, three hours

$57.00 per person, four hours

Bar packages may be extended beyond four hours at an additional $12 per person, per hour, based on guarantee of attendance at conclusion.

Package bar extensions require a minimum of $500.00 per bar, per hour. Package bar extensions in excess of five hours require a labor fee of $500.00 per bar, per additional hour.

Bartender fee is $200.00 per bartender, per 100 guests.Catering food and beverage pricing is subject to 22% service charge and prevailing Nevada state sales tax.

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PREMIUM NON-HOSTED BARMinimum of $500.00 per bar per hour, 1 Bar per 75 guests, Bartender Fee will apply

House Champagne/Sparkling Wine 13

House Red and White Wine 12

Cocktail 12

Martini/Cordial 15

Domestic Beer 8

Imported Beer 9

Power Drinks/Red Bull 7

Soda and Water 6

SUPER PREMIUM NON-HOSTED BARMinimum of $500.00 per bar per hour, 1 Bar per 75 guests, Bartender Fee will apply

Upgraded House Champagne/Sparkling Wine 15

Upgraded House Red and White Wine 14

Cocktail 14

Martini/Cordial 17

Domestic Beer 8

Imported Beer 9

Power Drinks/Red Bull 7

Soda and Water 6

All requests for cash bar required approval by SLS Las Vegas Management in advance of the event. Our service ratio is 1 bartender per 150 guests at a charge of $200.00 per bartender for a four-hour period. A cash bar is subject to a $500.00 minimum per bar per hour in sales. Cash bar prices are inclusive of sales tax and service charge. Should sales fall short of this minimum, the host is responsible for the additional amount.

Catering food and beverage pricing is subject to 22% service charge and prevailing Nevada state sales tax.

beverages & bar packages

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ADDITIONAL BAR OPTIONSSommelier Selection of Wine 45 (per bottle)

Red, White, and Sparkling

Imported Beer 8 (each)

Dos Equis

Amber

Stella Artois

Kirin Light

Domestic Beer 7 (each)

Bud Light

Shock Top

Michelob Ultra

Power Drinks, Soft Drinks, Water

Red Bull, Sugar Free Red Bull 6 (each)

Pepsi, Diet Pepsi, Sierra Mist 5 (each)

SLS Mineral Water, Sparkling Water 5 (each)

PACKAGE BAR UPGRADESSignature Cocktails 20 (per drink)

Cordial Carts 16 (per drink)

Amaretto

Baileys

Drambuie

Frangelico

Godiva,

Grand Marnier

Hennessey VSOP

Kahlua

Chambord

Sambuca Romano

Coffee Bar 18 (per drink)

Regular and Decaf Coffee

Two Cognac or Liqueur Selections of Your Choice


beverages & bar packages

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champagne & wineSPARKLING (per bottle)

Moet & Chandon Rosé 175

Veuve Cliquot, Yellow Label, Brut 150

Perrier-Jouet Grand Brut 125

Mumm Napa. Brut, Prestige 75

Da Luca, Prosecco 50

WINE (per bottle)

Chardonnay

Clos Du Bois, Sonoma 45

Rodney Strong, Chalk Hill District, Sonoma 50

George Duboeuf Pouilly-Fuisse 55

Stag’s Leap Wine Cellars, Karia, Napa Valley 60

Sauvignon Blanc

Kim Crawford, Marlborough, New Zealand 50

Ferrari Carano Fumè Blanc 55

Chateau de Sancerre 70

Stags Leap Wine Cellars, Napa Valley 75

Pinot Grigio

Cupcake, Delle Venezie, Italy 45

Antinori, Santa Cristina, Italy 50

Santa Margherita, Italy 60


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champagne & wineRiesling

Anew, Washington, Columbia Valley 45

Geheimrat J Wegeler, Mosel 50

Langwerth Von Simmern, Kabinett Hattenheimer Nussbrunnen 65

Pinot Noir

Mark West, California 45

Acacia, California 50

Estancia, Central Coast, California 55

Erath, Willamette Valley. Oregon 60

Merlot

Rodney Strong Select, Sonoma 45

Sterling, Vintner’s Collection, Central Coast 50

Chateau Ste Michelle, Washington 55

Markham Vineyards, Napa Valley 60

Cabernet Sauvignon

Robert Mondavi, Private Selection, Central Coast 45

Educated Guess, Napa Valley 55

Oberon, Napa Valley 60

Franciscan, Napa Valley 75

Other Blends

Sterling, Meritage, Monterey, Bordeaux Blend 50

Hess Collection, Block 19 Cuvee, Mt Veeder, Bordeaux Blend 80

Girard. Artistry, Napa Valley, Bordeaux Blend 100

Trinchero, Meritage, Napa Valley, Bordeaux Blend 145


sls 2015-2016 catering & banquets menu

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