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E V E N T M E N U SD I S C O V E R T H E T A S T E O F D A L L A S

G U E S T S C A N E N J OY S I M P L E S O U T H E R N C U I S I N E A N D

S O U T H O F T H E B O R D E R S E L E C T I O N S

B O L D D I S H E SI N S P I R E D BY T H E F L AV O R S O F T E X A SO R F R E S H A N D N U T R I T I O U S I T E M Ss u p p o r t i n g a h e a l t h y l i fe s t y l e ( We l l & B e i n g )G r e a t f o o d p a i r e d w i t h Fo u r S e a s o n s s e r v i c e e q u a l s a p e rf e c t r e c i p e f o r t h e s u c c e ss o f y o u r e v e n t

At Fo u r S e a s o n s R e s o r t a n d C l u b D a l l a s a t L a s Co l i n a s

D I S C O V E R O U R M E N U

B R E A K F A S T

B R E A K FA S TB R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT

B re a kfa s t S p re a d s Mo r n i n g S ta t i o n s O n T h e R u n P l a te d B re a k fa s ts B ru n c h

S T A R T E A C H D AY F R E S H

H E A LT H Y C H O I C E

Freshly Squeezed Orange and Grapefruit Juice and Healthy Juice of the Day

Seasonal Sliced Fruits, Berries

Texas Ruby Red Grapefruit

Low Fat Greek Yogurt

Scrambled Eggs or Egg Whites

Steel-cut Irish Oatmeal and Quinoa

Honey, Sliced Almonds, Walnuts Raisins and Dried Berries

Chef’s Selection of Assorted Muffins and Zumana Bars

Morning Pastries Select ThreeAntioxidant Blueberry Muffins

Zucchini Bread

Cranberry Orange Muffin

Date Bread

B R E A K FA S T S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 Guests Items are Provided for Two Hours

S U N R I S E

Freshly Squeezed Orange and Grapefruit Juice


Assortment of Plain and Fruit Yogurts

Farm-fresh Scrambled Eggs

Applewood-smoked Bacon Chicken Link Sausage Pork Sausage Patties

Sweet Potato Hash

Pastry Chef’s Daily Selection of Breakfast Breads and Muffins

Sliced Breads for Toasting Butter and Fruit Preserves

Gluten Free Well & Being



Breakfast Spreads Continued

S O U T H O F T H E B O R D E R

Freshly Squeezed Orange and Grapefruit Juice, Agua Fresca


Migas – Scrambled Eggs with Onions, Red Peppers, Diced Tomato Tortilla Strips, Queso Fresco

Spicy Chorizo Sausage

Ancho Chili-fried Potatoes with Cilantro, Caramelized Onions

Hoppin’ Juan’s Beans, Diced Avocado, Roasted Salsa, Pico de Gallo, Tomatillo Sauce

Pastry Chef’s Daily Selection of Breakfast Pastries

Butter and Fruit Preserves

B R E A K FA S T S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 Guests Items are Provided for Two Hours

D OW N H O M E

Freshly Squeezed Orange and Grapefruit Juice


Farm-fresh Scrambled Eggs

Applewood-smoked Bacon

Pork Link Sausage

Black Iron-fried Potatoes

Lockhart Smoked Cheddar Grits

Cornbread Waffles with Fresh Strawberries, Maple Syrup

Shiner Beer Biscuits, Sausage Gravy

Texas Pecan Sticky Buns

Selection of House-made Pastries

Warm Local Honey and Homestyle Preserves, Jelly



Flax Seed, Chia Seeds, Wheat Germ, Sliced Almonds Pecans, Walnuts, Honey Brown Sugar, Agave

Low-Fat, Non-Fat, Soy, Almond Milk

G E T C R AC K I N ’

Omelets to Order

Ham, Peppers, Wild Mushrooms Onions, Plum Tomatoes Sliced Jalapeño, Spinach Fresh Mozzarella, Cheddar Cheese, Goat Cheese

B LO O DY M A RY B A R

Titos, Grey Goose, Belvedere

Limes, Lemon, Celery, Kosher Pickle Spears, Cucumber Slice Asparagus, Cauliflower, Olives Pickled Okra, Marinated Artichoke Hearts, Bacon Old Bay Seasoning, Garlic Salt Celery Salt, Smoked Paprika Ground Black Pepper

Tabasco Sauce, Cholula Sauce Worcestershire Sauce Frank's Red Hot Sauce

M O R N I N G S TAT I O N SCulinary Attendant Required for All Stations Minimum of 25 GuestsItems are Provided for Two Hours

AC A I B OW L

Sliced Bananas, Strawberries Blueberries, Coconut Shavings Granola and Local Texas Honey

OAT M E A L

Hot or Cold Steel-cut Oatmeal

Flax Seed, Chia Seeds, Wheat Germ, Sliced Almonds Pecans, Walnuts, Brown Sugar

Blueberry, Strawberry, Sliced Bananas, Golden Raisins Dried Cranberries

Low-Fat, Non-Fat, Soy, Almond Milk

G R A I N S

Power Grain Blend Amaranth, Teff, Quinoa, Millet

Sautéed Upon Request

Hot Steel-cut Oatmeal

House-made Granola

Assorted Dried Fruit – Raisins Cranberries, Apricots, Coconut

B U B B LY B A R

Prosecco or Champagne

Orange, Grapefruit, Cranberry Pineapple, Mango Juice

Blueberries, Strawberries Orange Slices, Grapefruit Slices Raspberries, Blackberries

J U I C E A N D S M O OT H I E B A R

Peanut Butter Chocolate Pineapple, Banana, Soy Milk Peanut Butter, Chocolate Protein

Green Giant Kale, Spinach Cucumber, Pineapple Grapefruit Juice, Lime Juice

Birthday Cake Cranberry, Strawberry Lemon Juice, Orange Juice Vanilla Protein

Very Berry Blend Black and Red Currants Strawberry, Grapefruit Juice, Orange Juice Berry Blast Protein

Well & Being

M O R N I N G A D D - O N S

Coconut Quinoa and Seasonal Fruit

Breakfast Burritos with Chorizo

Scrambled Egg, Jack Cheese Chilis, Tomatoes

Egg White Spinach Wrap with Mayan Pepita Spread

Shiner Beer Biscuits with Scrambled Egg, Ham, and Lockhart Smoked Cheddar Cheese

Smoked Salmon and Bagels Traditional Accompaniments

Chicken-fried Chick’n Biscuit with Local Honey

Assorted Cold Cereals

Texas Pecan Sticky Buns



" I F YO U C O M B I N E G O O D F L AVO R S , F O O D T U R N S I N TO A N O R C H E S T R A ."

— Joey Fatone

Well & Being Gluten Free

O N T H E R U N

C L A S S I C

Ham, Egg and Cheese Biscuit

or

Breakfast Burrito

Whole Fresh Fruit

Chef's Daily Pastry

Orange Juice

Freshly Brewed Artisanal Coffee

E L I T E

Local Cold-pressed Juice

Lucky Layla Farms Yogurt

Overnight-chilled Oats and Fruit

Seasonal Berries

Gluten-free Muffin or Zumana Bar

Freshly Brewed Artisanal Coffee



P L AT E D B R E A K FA S T SAll Plated Breakfasts can be served as a Quick-Serve All-In-One Includes Choice of Orange, Grapefruit, or Juice of the Day Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 Guests

S TA R T E R

Texas Ruby Red Grapefruit with Blueberries, Local Honey and Fresh Mint

Seasonal Sliced Fruits and Berries

Mint-infused Melon and Pineapple

Mason Jar Oatmeal with Chia Seeds, Fresh Mango, Almonds Vanilla Yogurt, Local Honey

Acai Bowl with Sliced Bananas Strawberries, Blueberries, Coconut Shavings, and Local Texas Honey

Passed Juice Shots, Ginger Apple Kale, Mango Chili Guava Blueberry Lavender Orange

M A I N

Scrambled Eggs Country Link Pork Sausage Oven-roasted Tomato Sea Salt-roasted Fingerling Potatoes

Baked-Egg Muffin White Cheddar Cheese House-grown Chives Crispy Applewood Bacon Sweet Potato Hash

Brisket Benedict on Toasted Butter Biscuit

Lone Star Breakfast Burrito Farm-fresh Scrambled Eggs Chorizo, Poblano Peppers Ancho Chili, Fried Potatoes Caramelized Onions and Cilantro, Pico de Gallo

Egg White Frittata, Sautéed Spinach, Roasted Texas Organic Shiitake Mushrooms Low-Fat Mozzarella Cheese Roasted Tomato Salsa



Gluten Free

B R U N C HIncludes Choice of Orange, Grapefruit, or Juice of the Day Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 GuestsItems Provided for Two Hours

Seasonal Berry Martini

House-made Granola with Plain and Fruit Yogurts

Garden Greens and Romaine Hearts with Balsamic Vinaigrette Ranch and Caesar Dressings

Poached Shrimp and Alaskan Crab Claws, Remoulade and Cocktail Sauce

House-smoked Salmon and Trout with Capers, Red Onions and Cream Cheese

Assorted Domestic Cheeses

Sliced Breads and Crackers

Egg and Omelet Station Ham, Peppers, Wild Mushrooms Onions, Plum Tomatoes Sliced Jalapeño, Spinach Fresh Mozzarella, Cheddar Cheese, Goat Cheese

Culinary Attendant Required

Link Sausage and Applewood-smoked Bacon

Apple and Pecan French Texas Toast, Assorted Berries and Maple Syrup

Carving Station Oven-roasted Beeman Ranch Waygu Beef with Texas Jus and Mini Sourdough Rolls


Lightly Blackened Atlantic Salmon, Tomato, Fennel and Saffron Broth, Scalloped Potato Gratin, Chef’s Selection of Seasonal Vegetables

House-made Zucchini Bread Flavored Muffins, Sliced Breads for Toasting, Cream Cheese Butter and Fruit Preserves

Select Three

Strawberry Mousse Cone

Huckleberry Crustade

Key Lime Tart

Raspberry Panna Cotta

Chocolate Flan

" T H E WAY YO U M A K E A N O M E L E T R E V E A L S YO U R C H A R AC T E R ."

— Anthony Bourdain



B R E A K S

B R E A K SLU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAS T

G i m m e A B re a k C re a te Yo u r O w n

D O N ' T E AT L E S S , E AT S M A L L

B I G T E X

Roasted Peanuts

Caramel Popcorn

Sea Salt and Pepper Popcorn

Warm Soft Pretzels Nuggets

Cheese and Mustard Dips

Fudge and Pecan Bark

Bottled Dr. Pepper and Cream Soda

S W E AT E Q U I T Y

Kate’s Premium Granola Bars

Antioxidant Berries

Coconut Water

Regular and Sugar-free Red Bull

G I M M E A B R E A K

LO N E S TA R

House-made Jerky

Spicy Texas Pecans

Seasonal Fruit Handpies

Bottled Dr. Pepper

W E L L & B E I N G

Kale, Sweet Potato and Beet Chips

Roasted, Crunchy Chick Peas

Power Dried Fruit and Nut Mix

Zumana Bars

Muesli Bars

Apple Slices with Peanut Sun Butter

Local Bottled Juices

L A S T S TA N D

Prickly Pear, Strawberry and Traditional Lemonade

Lemon Bars

Key Lime Tart

Assorted Macarons

Well & Being



Breaks Continued

Gluten Free

C R E AT E YO U R OW NFreshly Brewed Artisanal Coffee

Fine Selected Teas

Iced Tea

Mango-infused Iced Tea

Selection of Freshly Squeezed Juices

Still and Sparkling Mineral Waters

Assorted Soft Drinks

Red Bull

Gatorade

Vitamin Water

Coconut Water

Local Bottled Juices

Bottled Kombucha

Starbucks Bottled Coffees

Bottled Texas Teas

Sliced Seasonal Fresh Fruit

Whole Fresh Fruit

Fruit Skewers with Vanilla Honey Yogurt Dip

Chocolate-dipped Strawberries

Roasted Tomato Salsa with Tortilla Chips

Guacamole with Tortilla Chips

Afternoon Tea Sandwiches

Assorted Breakfast Pastries and Breads

Assorted Bagels, Cream Cheese

Scones with Lemon Curd, Preserves

Double Chocolate Fudge Brownies

House-baked Cookies

Fresh Fruit Tarts

Lemon Bars

Zumana Bars

Warm Pretzel Nuggets with Mustard

Assortment of Plain and Fruit Greek Yogurts

Premium Granola Bars Kate’s and Kind

Premium Ice Cream Bars

Fun-sized Candy Bars

Trail Mix

Individual Bags of Potato Chips

Freshly Popped Buttered Popcorn

Gourmet Flavored Popcorn Gluten Free



L U N C H

LU N C HR EC E P T I O N D I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S

L u n c h S p re a d s P l a te d L u n c h e o n s Fo re T h e Ro a d

I N D U L G E I N T H E V E R Y B E S T

H I L L C O U N T RY B B Q P I T

Tortilla Soup, Crispy Tortilla Strips, Queso Fresco, Avocado Pico de Gallo

Whole-grain Mustard Potato Salad, Caramelized Onions

Southern Cabbage Slaw Apple Cider Vinaigrette

Hill Country Chopped Salad Cucumber, Tomatoes, Blue Cheese Shaved Red Onion, Ranch Dressing

Pecan-smoked Sliced Brisket Landmark BBQ Sauce

Smoked Pork Sausage

Texas Redfish Tacos, Grilled Scallion and Pickled Okra Radish

Stewed Crook Neck Squash with Bacon and Onion

Lockhart Smoked Cheddar Mac and Cheese

Peach Cobbler with Vanilla Ice Cream

Hand Apple Crisp

Chocolate-Pecan Fudge Tarts

LU N C H S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours

YO U A R E W H AT YO U E AT !

Arugula-Watercress Blend, Shaved Radish, Sugar Snap Peas, Roasted Butternut Squash, Mixed Berries Chipotle Cucumber Vinaigrette

Hot Smoked Cedar Plank Salmon Parsley Purée

Grilled Pork Tenderloin, Watercress Chimichurri, Celery Leaf Garnish

Roasted Airline Chicken Breast Tomato-Chestnut Vinaigrette

Sautéed Asparagus Sun-dried Tomatoes Roasted Mushrooms and Broccoli

Seared Frisée and Chick Pea Garlic Spaetzle

Mango Panna Cotta Tropical Fruits

Strawberry Ricotta Tart Toasted Almonds

I C O O K W I T H W I N E , S O M E T I M E S I E V E N A D D I T TO T H E F O O D .

— W.C. Fields




Lunch Spreads Continued

L A S C O L I N A S

Chef’s Seasonal Daily Soup

Seasonal Greens, Roasted Artichokes, San Marzano Tomato-Lemon Vinaigrette

Penne Pasta, Fresh Vegetables Mint, Balsamic Vinaigrette Orange Zest

Quinoa, Peas, Orange Segments and Texas Smoked Olive Oil

Spicy Carrot Salad

Seared Grouper, Citrus Relish

Chargrilled Baseball-cut Beef Messina Hof Merlot Reduction

Roasted Chicken Breast Natural Jus

Poblano Peppers Stuffed with Black Beans, Corn, Rice Ranchero Sauce

Texas Rattlesnake Olive Oil Roasted Smashed Potatoes Fine Herbs

Chef’s Vegetable Selection

Pastry Chef’s Selection of Assorted Desserts


B O D E G A

Roasted Chicken and Poblano-Calabacita Soup

Caesar Salad with Roasted Corn Bell Peppers, Jalapeño-Cilantro Caesar Dressing

Shrimp Salad with Red Kidney Beans, Chayote, Lime Dressing

Codito Pasta Salad, Pico de Gallo-Poblano Vinaigrette

Slow-braised Chicken Enchiladas, Salsa Roja

Marinated Akaushi Beef Fajitas

Pan-seared Red Fish Tomatillo Ranchero Sauce

Nortenõ Rice

Seasonal Mexican Vegetables

Frijoles de la Olla

Flour Tortillas

Coconut Tres Leches with Fresh Fruit

Chocolate Flan

Churros with Chocolate and Caramel Sauce



Lunch Spreads Continued

Red and White Quinoa, Roasted Cauliflower, Mustard Vinaigrette

Roasted Beet Salad, Citrus Segments, Feta Cheese Texas Olive Oil

Sea Salt-White Baby Potato Bacon-Cider Vinaigrette

Tomato and Watermelon Salad Basil Leaves, Texas Rattlesnake Olive Oil, Aged Balsamic Vinegar Goat Cheese, Raw Cashews

Baby Mixed Greens, Radicchio Sugar Snap Peas, Yellow Squash Artichokes, Green Olives Parmigiano Reggiano Cheese Lemon-Basil Dressing

Pre-Made Sandwich/Wrap Select Three

House-smoked Turkey Melt Swiss Cheese, Caramelized Onion Sourdough Hoagie

Marinated Chicken Fajita Wrap Sautéed Peppers, Four Tortilla

Muffaletta with Smoked Ham Pastrami, Salami, Jalapeño Jack Cheese, Green Olive Tapenade

Grilled Vegetable Wrap, Pesto Aioli Deep Ellum Blue Cheese

Slow-smoked Brisket, Chili Al Pastor, Pineapple, Cilantro Red Onion

Philly Cheesesteak Sandwich

House-made Pickled Vegetables


S A N DW I C H B OA R D

Soup Select OneCreamy Asparagus Lemon Zest

White Bean Cannellini Baby Kale

Roasted Canton Texas Tomato Soup

Maple Sweet Potato Ancho Chili Cinnamon Oil (Available November – April)

Salad Select Three

Teen Romaine, Corn Bread Asiago Croutons, Jalapeño Jack Cheese, Cilantro Vinaigrette

Heirloom Spinach Salad Cranberries, Mandarin Oranges Slivered Almonds

Baby Iceberg Wedges Bacon, Tomatoes, Blue Cheese Chipotle Ranch

Dessert Select Three

Vanilla Cheesecake

Chocolate Dipped Profiteroles

Mango Panna Cotta

Key Lime Tarts

Fresh Seasonal Fruit

Gluten Free



Vegetable Enchilada Sweet Potato, Black Bean Mushroom, Spinach

Baked Spaghetti Squash Lasagna with Black Olives Parmesan, Mozzarella

Roasted Mushroom and Gorgonzola Tart with Arugula

S I D E S Select TwoGrilled Broccoli

Roasted Cauliflower Purée

Sautéed Bok Choy

Asparagus

Seasonal Roasted Vegetables

Roasted Brussels Sprouts with Pancetta

Roasted Poblano Potato Gratin

Smashed Fingerling Potatoes Texas Olive Oil

Buttery Whipped Potatoes

Jalapeño Cheese Grits

Wild Rice with Pine Nuts Manchego Cheese Couscous

Bourbon Sweet Potatoes

Toasted Quinoa

G R E E N S

Compressed Watermelon, Pickled Pear Juice, Shaved Lemon Peel Feta Cheese, Citrus Vinaigrette

Roasted Beet Salad, Citrus Segments, Feta Cheese Texas Olive Oil

Baby Red Oak Leaf Heirloom Tomatoes Chipotle-Cucumber Dressing

Organic Baby Spinach, Roasted Slivered Almonds, Spicy Pecans Elderberry Vinaigrette

Teen Romaine, Cornbread Croutons Jalapeño-Caesar Dressing

Butter Lettuce, Roasted Corn Citrus, Avocado, Shaved Manchego Honey-Orange Vinaigrette

M A I N

Brûléed Ahi, Lemon and Lime Relish

Wild Mushroom and Fennel-stuffed Chicken

Seared Grouper Orange Citronette

Soy-marinated Salmon Sweet Chili

Petite Filet of Beef House-made Steak Sauce

Citrus-scented Short Rib Charred Lemon Half

P L AT E D LU N C H E O N SAll Plated Lunches Can Be Served as a Quick Serve All-in-One MealIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas Minimum of 25 Guests

S O U P

Tortilla Soup, Crispy Tortilla Strips, Queso Fresco, Avocado Pico de Gallo

Roasted Canton Texas Tomato Soup

Roasted Chicken and Poblano Calabacita Soup

White Bean Cannellini Baby Kale

Maple Sweet Potato, Ancho Chili Cinnamon Oil (Available November – April)

Chilled Yellow Tomato, Avocado and Tomatillo Gazpacho (Available May – October)

S W E E T S U R R E N D E R

Oreo Cheesecake, Chocolate Sauce, Cookie Crumble

Margarita Key Lime Tart Strawberry Coulis

Rasperry Panna Cotta Berry Compte

Vanilla Bean Flan Fresh Berries

Coconut Tres Leche Fresh Berries

Chocolate Crunch Bar, Chocolate Sauce, Milk Chocolate Mousse

Chocolate Fudge Cake, Raspberry Coulis, Fresh Raspberries

Opera Cake, Caramel Sauce Chocolate Espresso

Gluten Free



S I D E Select OneWhole-grain Mustard Potato Salad, Caramelized Onions

Mediterranean Orzo Pasta Salad, Tomato, Olives, Artichokes Feta Cheese

Organic Mixed Greens Cherry Tomato, Spicy Pecans Balsamic Vinaigrette

Organic Quinoa Tabbouleh

Watermelon Salad, Feta Cheese, Balsamic Glaze (Available April – September)

S W E E T Select OneTriple Chocolate Chunk

Oatmeal

Coconut Macaroon

Snickerdoodle

White Chocolate Chunk Macadamia Nut

Double Fudge Brownie

F O R E T H E R OA DChoice of Main Side Sweets, Chips, Whole Fruit Includes Bottled Water

M A I N Select OneFree-range Chicken Caesar Salad Wrap, Chipotle Dressing

Grilled Chicken Sandwich, Sautéed Mushrooms, Swiss Cheese, Creole Mayo, Poppy Seed Bun

Grilled Chicken Pasta Salad Honeydew, Cantaloupe Cranberries, Prosciutto Herb Vinaigrette

Smoked Turkey, Baby Arugula Red Onions, Avocado, Caciotta Cheese, Pretzel Bun

Peppered Beef, Swiss Cheese Chipotle Aioli, Brioche Bun

Roasted Julienne Vegetables Garlic Hummus, Spinach Pita Bread

Roasted Portabello Wrap Cheese, Tomato, Arugula Caramelized Onions

Asian Grilled Shrimp Salad on Bibb Lettuce Wraps

F O O D I S O U R C O M M O N G R O U N D , A U N I V E R S A L E X P E R I E N C E .

— James Beard

Gluten Free



R E C E P T I O N

R E C E P T I O ND I N N E R B E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H

B i te s Re ce pt i o n S ta t i o n s T h e Sw e et S p ot C a r ve d M i c ro P l a te s

E N J O Y T H E S M A L L B I T E S

Avocado Gazpacho Shooter, Pico de Gallo

Roasted Baby Beet, Goat Cheese, Horseradish Crème

WA R M

Shrimp and Grits, Chipotle Barbecue Sauce

Crab Cake Lollipop, Poblano Pepper Remoulade

Truffled Corn Shooter with Shrimp Relish

Roasted Mushroom and Crab Bruschetta

Cilantro-Lime Chicken on Tortilla Skewer

Fried Coconut Chicken Lollipop Strips with Sweet Pineapple Dipping Sauce

Hawaiian Beef Tenderloin Bites with Cambodian Scallion Pesto

Lamb Loin Lollipops with Tangerine Pomegranate Glaze

Brisket Rueben, Smoked Tomato Aioli

Pulled Pork Empanada Ancho BBQ Sauce

LAW Sausage Slider Mustard BBQ Sauce

Ratatouille Skewer with Texas Rattlesnake Olive Oil

B I T E SA Minimum Order of Two Dozen is Required for Each Selection

C O L D

Ahi Taco, Candied Habanero Pickled Onions

Deviled Egg, Smoked Salmon and Sun-dried Tomato

Avocado and Rock Lobster, Toasted Brioche

Roasted Cremini Mushrooms Stuffed with Pesto Crab Salad

Chicken Summer Salad, Thai Peanut Sauce, Wonton Cup

Seared Hudson Valley Foie Gras with Poached Pear and Duck Jus

Venison Carpaccio Roulade, Boursin Cheese and Burgundy Paint on Crostini

Toasted Focaccia Bruschetta with Grilled Pear, Blue Brie Cheese, Fried Prosciutto Cherry Balsamic Glaze

Piquillo Peppers with Balsamic Mushrooms

Deep Ellum Blue Mousse Texas Honey, Stuffed Mission Fig

Watermelon, Feta and Basil Skewer, Balsamic Syrup (Available April – September)

C U LT I VAT I O N TO T H E M I N D I S A S N E C E S S A RY A S F O O D TO T H E B O DY.

— Marcus Tullius Cicero




Reception Continued

R AW B A R

Crab Claws

Oysters on the Half Shell

Jumbo Gulf Shrimp

American Caviar

Lemon and Lime Wedges Cocktail Sauce, Tabasco Mignonette, Creamy Avocado-Jalapeño Vinaigrette

B U TC H E R B OA R D

Greenberg Smoked Turkey

Black Peppercorn Crusted Beef Jerky

Coffee-rubbed Pork Loin with Dried Chilies and Cumin

Chipotle-Tequila-marinated Salmon

Assorted Texas Cheeses Served with Assorted Breads and Crackers

House-made Pickled Vegetables and Mustards

N I B B L E S

Assorted Domestic Cheese Sliced Granny Smith Apples Bosc Pears, Seasonal Berries and Grapes Sliced Breads and Crackers

Garden Vegetable Crudité Avocado Hummus, Lemon Aioli Buttermilk Ranch

Morita Pepper-Roasted Tomato Salsa, Tortilla Chips

Guacamole, Tortilla Chips

Black Bean and Corn Dip with Fritos Scoops

Warm Spinach and Artichoke Dip with Crab Fresh Herb Crostini

Jalapeño-Lime Hummus Crispy Flat Bread Chips

Chili-dried Mango

House-made Smoked Almonds

Assorted Marinated Olives



S O U T H E R N G R I T S

Pulled Pork, Rock Shrimp Brisket, Mixed Mushrooms Lockhart Smoked Cheddar Cheese Green Onion, Blue Cheese, Caramelized Onions Roasted Red Pepper, Jalapeño

M A S O N J A R S A L A D

Baby Spinach, Baby Kale Chopped Romaine

Fresh Broccoli Florets, Fresh Cauliflower, Red Cabbage Shredded Carrots, Quinoa Red Bell Peppers, Cherry Tomatoes, Sliced Strawberries Blueberries, Blackberries Mandarin Oranges Sliced Mushrooms, Red Onions Avocado, Kalamata Olives

Sunflower Seeds, Walnuts Slivered Almonds, Dried Cranberries, Crumbled Feta Cheese Chopped Cilantro, Chopped Basil

Balsamic Vinaigrette Lemon-Thyme Vinaigrette

R E C E P T I O N S TAT I O N SCulinary Attendants Required for All Stations

TAQ U E R I A Select ThreeSlow-braised Beef and Onion Steak

Achiote-marinated Baby Shrimp

Pork Al Pastor, Pork and Pineapple

Green Chili Chicken Tamale (Seasonal)

Pico de Gallo, Diced Onion and Cilantro, Blistered Poblano Peppers, Diced Red Onion Queso Fresco, Lime

Salsa Quemada and Salsa Verde

H I L L C O U N T RY

Chicken-Fried Steak Lollipop, White Gravy

Fried Green Tomatoes Lump Crab, East Texas Remoulade

Chicken and Waffle Brown Gravy, Buttermilk Whipped Potato

Green Beans, Bacon Caramelized Onion

S U S H I

Assorted Hand-Rolled Sushi and Nigiri, Wakame Salad, Pickled Ginger Soy Sauce, Wasabi

No Attendant Required

P H O Rice Noodles With Your Selection ofBroth – Beef, Chicken, Vegetable

Protein – Shaved Beef, Braised Pork, Baby Shrimp, Chicken, Tofu

Toppings – Vegetables, Bean Sprouts, Shaved Onion, Fresh Lime Wedges, Thai Basil, Sliced Jalapeño

Spices – Sriracha, Hoisin Sauce Chili Garlic, Soy Sauce

M E LT D OW N Select OneTomato Soup and Grilled Caciotta Cheese and Fig Jam

Wild Mushroom Cappuccino and Balsamic Shallot Crostini

Lobster Bisque and Pimento Cheese and Chive Brioche Panini

M E AT B A L L S

Select Two Beef, Pork or Chicken Meatballs

Select TwoSwedish, Pomodoro Pesto Cream, Arrabiata

Polenta

Spaghetti Squash

Freshly Baked Garlic Bread Focaccia Rolls Parmesan Cheese

B I S C U I T S Select Two

Chicken-Fried Chicken Biscuits Black Pepper Gravy

Sloppy Joe Rosemary Biscuits

Lockhart Smoked Cheddar Biscuits with Ham, Honey Mustard

Black Pepper Biscuits with Creamy Pimento Cheese

Well & Being

M A S O N J A R S A L A D

E N H A N C E M E N T S

Grilled Chicken Breast

Rock Shrimp



C H U R R O S Served with Assorted SaucesChocolate, Dulce de Leche Caramel Bourbon

S ' M O R E S

Flavored Marshmellow Assorted Chocolate House-made Graham Cracker

N AU G H T Y O R N I C E

M I L K S H A K E S Select Two

Espresso Love

Patrón XO Cafe Dark Chocolate Espresso, Chocolate Ice Cream

Monkey Business

Bananas Foster Shake, Dark Rum Banana Liquor, Caramel Ice Cream

Peppermint Pattie

Double Chocolate Vodka Peppermint Schnapps Frozen Peppermint Patties Dark Chocolate Sauce Vanilla Ice Cream

Grand-Dad's Secret

Old Grand-Dad Bourbon Caramel Sauce, Vanilla Ice Cream

PB&J

Peanut Butter, Texas Blueberry Jelly, Vanilla Ice Cream

T H E S W E E T S P OTCulinary Attendants Required for All Stations

P I E S H O P Select TwoApple, Peach, Blackberry Strawberry Rhubarb

Served withVanilla, Ginger, Caramel Ice Cream

F R OZ E N S A M M I E S

Triple Chocolate Chunk Chocolate Chip, Oatmeal and Peanut Butter Cookies

Filled with House-made Vanilla or Chocolate Ice Cream

Garnished with Chocolate Chips, Pecan Pieces Coconut Shavings, Sprinkles Dark Chocolate

C R È M E B R Û L É E Browned Individually Served with Fresh Berries

Select ThreeVanilla, Banana Caramel Kahlua, Pistachio, Raspberry Strawberry, Chocolate

I N D I V I D UA L C O B B L E R S

Peach, Apple, Strawberry, Seasons



C A R V E DCulinary Attendants Required for All Stations

Guajillo-Honey-Glazed Pork Rack Portobello Mushroom Sauce

Blackened Side of Salmon on a Cedar Plank, Fennel Tomato Pico

Slow Oven-roasted Turkey, Roasted Garlic Honey Mustard Crust Giblet Gravy and Rosemary Jus

Salt-crusted Akaushi Beef Rib Eye Merlot Reduction

Pepper-Crusted Beef Tenderloin Dijonnaise, Steak Sauce Creamed Horseradish

Select OneMilano Roll, Sourdough Roll, Buttermilk Biscuit Whole-grain Roll

Well & Being

T E L L M E W H AT YO U E AT, A N D I W I L L T E L L YO U W H O YO U A R E .

— Jean Anthelme Brillat-Savarin



T E X A S FA R M TO F O R K M I C R O P L AT E SCulinary Attendants Required for All Stations

Texas-farmed Arugula Grilled Anjou Pear Deep Ellum Blue Cheese

Seared Tuna, Texas Cauliflower Purée, Jalapeño-Lemon and Lime Jam

Fried Green Tomatoes Lump Crab, East Texas Remoulade

Roasted Sweet Potatoes Local Goat Cheese and Texas Honey, Spicy Pecans

Low Country Grits and Spicy Texas Gulf Shrimp Tomato Butter

Al Pastor Beef Brisket Slider Grilled Pineapple

Shiner Bock Braised Short Rib Slider, Baby Mustard Greens

Chipotle-Honey-Glazed Pork Belly Blistered Shishito Peppers

LFR Chicken-Fried Chicken Lollipop Whipped Creamed Potato Black Pepper Gravy

F I R S T W E E AT, T H E N W E D O E V E RY T H I N G E L S E .

— M.F.K. Fisher

Well & Being



D I N N E R

D I N N E RB E V E RAG ES I N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N

D i n n e r S p re a d s P l a te d D i n n e r

G O O D F O O D , G O O D P E O P L E , G O O D T I M E S

Chocolate Bottom Pecan Tarts

Bread Pudding

Individual Peach Cobbler Vanilla Ice Cream


D I N N E R S P R E A D SIncludes Freshly Brewed Artisanal Coffee Fine Selected TeasMinimum of 25 GuestsItems Provided for Two Hours

C OW B OY U P !

Broken Bow Ranch Red Chili Sour Cream, Cheddar Cheese Green Onions

Salad Bar

Greens – Tender Bibb Lettuce Tassione Farms Mixed Greens

Dressings – Lemon-Thyme Cilantro Buttermilk

Toppings – Black Beans, Corn Chayote, Cornbread Croutons Cherry Tomatoes

Pecan Smoked Beef Brisket

Mesquite-grilled Half Chicken

Musacchio’s Smoked Beef Sausage

Blackened Red Fish, Pepper Rub

House-made Chipotle BBQ Sauce

Roasted Corn on the Cob

Grilled Brussel Sprouts Onions and Bacon

Red Bliss Potato Salad

U P G R A D E S

F R O M T H E G R I L L

Carved Thick-cut Rib Eye Onion Jus

Bacon-wrapped Quail Texas Peach Balsamic

Beef Short Ribs, Molasses Sauce

Jalapeno Grilled Shrimp Pico de Gallo, Cocktail Sauce




Dinner Spreads Continued


M A R K E T F R E S H

Canton Tomato Soup Nopalito Relish

Young’s Greens, Balsamic and Lemon-Thyme Vinaigrette

Texas Baby Spinach Shaved Apple, Local Spiced Pecans, Goat Cheese, Crostini Balsamic Vinaigrette

Roasted Baby Beet Salad, Deep Ellum Blue, Texas Olive Oil

Grilled Chicken Breast, Sweet Pepper Coulis

Roasted Pork Loin, Caramelized Apples, Stone Mustard

Pan-roasted Rainbow Trout Citrus Reduction

Chef’s Root Vegetable Selection

Herbed Sweet Potato Hash

Strawberry Pistachio Tarte

Chocolate Crunch Bar

Banana Pudding Trifle

S'more Bites

Raspberry Panna Cotta


U P G R A D E S

C A R V I N G S TAT I O N

Grass-fed Beef Tenderloin Becker Cabernet Demi-Glace

Herb-crusted Pork Roast Texas Organic Shiitake Mushroom, Mustard Sauce

Cedar Plank Salmon, Fennel Tomato Pico






M E R C A D O

Chicken Tortilla Soup Queso Fresco, Tortilla Strips

Black Bean Salad, Avocado Sweet Corn, Pinto Beans Tomatoes, Cilantro, Lime Juice

Southwest Caesar, Cayenne Croutons, Chipotle Ranch

Chorizo Sausage, Tiger Shrimp Bell Pepper, Poblano Cream Sauce

Guajillo-marinated Akaushi Skirt Steak, Cilantro Chimichurri

Chipotle-marinated Grilled Chicken, Poblano Mole

Grilled Vegetable Quesadillas

Texas Garden Vegetables

Steamed White Rice with Cilantro and Lime

Refried Pinto Beans, Feta Cheese

Coconut Tres Leche with Berries

Chocolate Flan

Churros with Assorted Sauces

Margarita Key Lime Tarts

Mango Panna Cotta

Gluten Free




YO U R B O DY I S N OT A T E M P L E , I T ’ S A N A M U S E M E N T PA R K . E N J OY T H E R I D E .

— Anthony Bourdain

Served Family StyleBrazilian Black Beans with Cumin and Cilantro

Braised White Rice with Sautéed Onions

Chimichurri, Roasted Tomato Salsa

Brazilian Salsa Vinaigrette

Brazilian Cheese Bread

Buffet StyleDulce Panna Cotta with Tropical Marmalade

Vanilla Bean Flan with Fresh Berries

Chocolate Hazelnut Silk Tart

Strawbeerry Pistachio Tart

Additional Servers are Required

Culinary Attendant Required if Offered at the Pool

25 to 100 Guests Only


C H U R R A S C A R I A

Buffet StyleSalada Verde-Mixed Green Salad, Passion Fruit and Balsamic Dressings

Lula Seafood Ceviche with Lime, Rum and Cilantro

Salada de Agriao, Watercress Salad, Endive, Citrus Fruits and Almonds

Salada de Palmito, Tomato Hearts of Palm Salad

Salada de Maionese, Potato and Shredded Vegetable, Tangy Garlic Mayonnaise

Salada de Cebola, Sweet Onion Salad

Served from SwordsSlow-roasted Leg of Lamb

Herb-marinated Black Angus Beef Sirloin

Smoked Bacon-wrapped Chicken

Brazilian Pork Sausage



P L AT E D D I N N E R SMenu May Be Offered in Byron’s Gallery and Las Colinas Rooms OnlyAdditional Servers Required25–50 Guests Only Includes Freshly Brewed Artisanal Coffee Fine Selected Teas

TA S T E O F L AW

Starter

LAW Sausage Platter and Bacon

Greens Served Family StyleLAW Wedge, Bacon, Chopped Egg, Blue Crab, Avocado Local Tomato, Deep Ellum Blue Cheese Dressing

Young’s Farm Greens, Dallas Goat Cheese, Pecans, Radish Tomato, Cucumber, Roasted Salsa Vinaigrette

Burrata and Tomato, Texas Olive Oil, Balsamic Reduction

Main Choice ofGrilled Tenderloin Three Peppercorn Sauce

Bone-In Ribeye, LAW Steak Sauce

Smoked Beer Can Chicken Dallas Blonde Ale

Grilled Jumbo Prawns Citrus Emulsion

Sides Select Three Served Family StyleRoasted Cauliflower Jumbo Onion Rings Charred Asparagus Creamed Spinach Three-Cheese Mac Herbed Mushrooms Homestead Grits Roasted Marble Potatoes

Sweets

Trio of Chocolate Hazelnut Silk Tart, Vanilla Bean Cheesecake Raspberry Gelée

Lemon Meringue Profiterole



Plated Dinners Continued

P L AT E D D I N N E R SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas

S TA R T E R

Grilled Texas Gulf Shrimp Mint Couscous, Ruby Red Grapefruit Segments

Beef Carpaccio, Lemon Jam Shaved Asiago Cheese Micro Arugula

Eggplant Cannelloni, Chive Goat Cheese, Bell Pepper Vinaigrette

Open-Face Duck Confit Raviolo Citrus Maple Glaze

Pan-seared Southwestern Crab Cake, Bell Pepper Brunoise and Chipotle Remoulade

Grilled Jumbo Prawn, Tomato Chutney, Pesto Whipped Potato

Blackened Scallop, Sweet and Sour Red Onions

S O U P

Canton Tomato Bisque Basil Twist

Tortilla Soup, Crispy Tortilla Strips, Queso Fresco

Caramelized Onion Soup Sherry, Crostini

Lemongrass-scented Lobster Bisque, Chive Crème Fraîche

G R E E N S

Asparagus Spears, Prosciutto Melon, Mozzarella, Passion Fruit Vinaigrette

Teen Romaine, Asiago Cheese Cornbread Croutons Cilantro-Jalapeño Dressing

Baby Iceberg Wedge, Cherry Tomatoes, Red Onion, Blue Cheese, Shredded Carrots Chipotle-Ranch Dressing

Marinated Portabello Mushroom San Marzano Tomatoes, Fresh Mozzarella Latte, Caramelized Fig Reduction

Hydro Bibb Lettuce, Haricot Verts Carrots, Feta Cheese, Cranberry Cilantro-Jalapeño Vinaigrette

I N T E R M E Z ZO

Prickly Pear and Raspberry with Tequila

Casava Melon and Local Honey

Peach Sorbet, Sparkling Wine

Gluten Free

S E A S O N A L I T E M S

S TA R T E R

Peppercorn-crusted Ahi Organic Arugula Pomegranate-Lime Vinaigrette (Available November – April)

S O U P

Chilled Honeydew Melon and Cantaloupe, White Balsamic and Lime (Available May – October)

Roasted Butternut Squash Bisque Marjoram Foam

G R E E N S

Heirloom Cherry Tomato Burrata Cheese, Pea Tendrils Cracked Black Pepper (Available May – October)

Baby Spinach, Shaved Apple, Spiced Texas Pecans Goat Cheese, Crostini, Dried Cranberry, Balsamic Vinaigrette (Available November – April)




P L AT E D D I N N E R SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas

M A I N

Pepper-spiced Rib Eye, Natural Jus

Grilled NY Strip, Gorgonzola Butter

Dry-rubbed Filet of Beef LAW Steak Sauce

Braised 16-hour Short Rib, Shiner Bock, Molasses Demi Sauce

Roasted Lamb Rack, Caponata, Saba Drizzle

Spinach, Fennel and Feta Cheese-stuffed Chicken Breast Guajillo Coulis

Grilled Boneless Chicken Breast, Herb Jus

Basil-crusted Roasted Halibut Texas Honey Cactus Jus

Seared Scallops, Stone Fruit Gastrique, Pesto

Glazed Scottish Salmon Citrus Emulsion

Blackened Catfish Creole Jus

Seared Striped Bass Saffron-Tomato Bouillabaisse Grilled Lemon

Leek and Asparagus Risotto

Sweet Corn, Poblano Pepper New Potato Cassoulet with Cilantro and Queso Fresco

Mediterranean Bowl – Black Quinoa, Tabbouleh Spicy Chickpeas, Crispy Kale Pickled Vegetables, Avocado Turmeric Tahini Sauce

S I D E S Select TwoCharred Asparagus

Glazed Baby Carrots

Roasted Root Vegetable

Blistered Broccolini

Haricot Verts

Crispy Brussels Sprouts

Poblano Yukon Potato Gratin

Texas Olive Oil Roasted Fingerling Potatoes

Jalapeño Cheese Grits

Ratatouille Risotto

Lemon-Spinach Risotto

Roasted Cauliflower and Parsnip Purée

Pesto Whipped Potatoes

C H E E S E Select ThreeExplorateur – French Triple-Cream Cow’s Milk

Port Salut – French Semi-Hard Cow’s Milk

Bucheron – French Goat’s Milk

Brie – French Soft

Stilton – English Strong Blue Cheese

Gorgonzola – Italian Blue

Manchego – Spanish Sheep’s Milk

White Cheddar – USA Aged

Served with Roasted Walnuts Dried Figs, Apricot Jam, Seasonal Grapes, Dark Chocolate Honeycomb, Bread Basket of Sliced Baguette

For Choice Entrees: All Entrees Will be Served with Chef ’s Choice of Accompaniments

Four Course Menu Must be Selected (Not Including Intermezzo or Cheese)

For Combination Entrees: Price Based on Higher Priced Entree

Well & Being




P L AT E D D E S S E R T SIncludes Freshly Brewed Artisanal Coffee Fine Selected Teas

S W E E T

Vanilla Bean Cheesecake, Raspberry Gelée, Berry Compote

Dulce Panna Cotta with Tropical Fruit Marmalade

Tiramisu, Chocolate Sauce Chocolate Espresso Crumble

Strawberry Pistachio Torte Strawberry Whipped Ganache Toasted Pistachios

Chocolate Flan with Red Berries

Lemon Meringue Profiteroles with Fresh Strawberries

Chocolate Molten Cake, Caramel Sauce, Fresh Raspberries

Chocolate Hazelnut Silk Tart, Raspberry Coulis Fresh Raspberries

S W E E T E R TO G E T H E R

Chocolate Hazelnut Silk Tart Vanilla Bean Cheesecake with Raspberry Gelée

Coconut Tres Leche Chocolate Flan

Strawberry Pistachio Torte Margarita Key Lime Tart

Tiramisu, Dulce Panna Cotta



B E V E R A G E S

B E V E R AG E SI N FO CO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R

Wi n e B a r S p e c i a l t y B a rs

C H E E R S

W I N E

C H A M PAG N E A N D

S PA R K L I N G W I N E

Louis Roederer Brut Premier, France

Moët & Chandon Brut Imperial, France

Zardetto, Prosecco, Vento, Italy

JP Chenet, Blanc de Blancs Languedoc, France

A R O M AT I C W H I T E S

Masi Masianco, Pinot Grigio Veneto, Italy

August Kesseler Riesling, Germany

S AU V I G N O N B L A N C

Illumination by Quintessa Napa Valley, California

Villa Maria, Marlborough New Zealand

Proverb, California

C H A R D O N N AY

Cakebread, Carneros, California

Iconoclast, Russian River California

Louis Latour, Macon-Lugny Burgundy, France

Carmel Road, Unoaked Monterey, California

Proverb, California

P I N OT N O I R

Emeritus, Hallberg Ranch Russian River Valley, California

Siduri, Willamette Valley, Oregon

Schug, Carneros, California

Lyric by Etude Santa Barbara, California

Proverb, California

M E R LOT

Duckhorn, Napa Valley California

Benziger, Sonoma County, California

C A B E R N E T A N D B L E N D S

Newton, Claret, Napa Valley California

Hall, Napa Valley, California

Cain, NV Blend, Napa Valley, California

Iconoclast, Napa Valley, California

Revelry, Columbia Valley, Washington

Broadside, Lodi, California

Proverb, California

M A L B E C

Septima, Mendoza, Argentina

B A R B E R A

Michele Chiarlo, Nizza Piedmont, Italy



E N H A N C E YO U R B A R W I T H

C O R D I A L S , F I N E C I G A R S ,

T E X A S S P I R I T S A N D W I N E S

B A RA Bartender Charge Will Apply to All Bars

P R E S T I G E

Johnnie Walker Black Scotch

Bulliet Bourbon

Crown Royal Whiskey

Templeton Rye

Grey Goose Vodka

Bombay Sapphire Gin

Bacardi 8 Reserva Rum

Don Julio Silver Tequila

D E LU X E

Dewar’s White Label Scotch

Makers Mark

Rittenhouse Rye

Tito’s Vodka

Tanqueray Gin

Bacardi Silver Rum

Jose Cuervo Tradicional Reposado

LO C A L

TX Blended Whiskey

Balcones Baby Blue Whiskey

Herman Marshall Rye

Blk Eye Vodka

Dripping Springs Gin

Treaty Oak Rum

Dulce Vida Reposado Tequila

B E E R S E L E C T I O N

Select Four

Bud Light

Michelob ULTRA

Heineken

Corona

Shiner Bock

Blue Moon

Stella Artois

Legal Free & Clear Lager

Four Corners El Chingon IPA

Real Ale Firemans #4 Blonde

Chimay Rouge



S P E C I A LT Y B A R SA Bartender Charge Will Apply to All Bars

B O U R B O N & W H I S K E Y B A R Select ThreeBlade & Bow Kentucky Bourbon

Elijah Craig Small Batch Kentucky Bourbon

Angel’s Envy Kentucky Bourbon

Balcones Baby Blue Texas Whiskey

High West Yippe Ki Yay Utah Whiskey

Westland Peated Seattle Whiskey

T E Q U I L A B A R Select ThreeEspolon Tequila Blanco

Fortaleza Tequila Reposado

Casa Amigos Tequila Reposado

Patron FS Barrel Select Tequila Anejo

Wahaka Mezcal Espadin

Ilegal Mezcal

C O F F E E B A R

Kahlua

Bulleit Bourbon

Amaretto

Frangelico

Crème de Cacao

Baileys Irish Cream

S P E A K E A S Y B A R Select ThreeFrench 75 Stinger

Whiskey Old Fashioned

Sidecar

Tom Collins

Gimlet

Manhattan

M O C K TA I L S

Lychee Ginger Ale

Coco-Lavender Lemonade

Blackberry Mist



I N F O R M A T I O N

I N F OCO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES

E V E R Y D E TA I L C O N S I D E R E D

I N F O R M AT I O N

M E N U S

We welcome the opportunity

to create special menus. Menu

prices are confirmed up to 90 days

prior to the function. No food or

beverage of any kind is permitted

into the Resort or is to leave the

premises by the host or invitees.

S E R V I C E C H A R G E S

Menu prices are subject to a 24%

service charge and 8.25% sales

tax. 14% of the service charge

is distributed to the service staff

assigned to the event.

B A R S

A bartender charge is applied to

all bars. If a cash bar is requested

the Resort will provide drink tickets,

and a cashier and bartender charge

will apply. Alcoholic beverages

are available until 2:00 a.m. each

evening. On Sunday, alcohol

may be served after 10:00 a.m.

as long as a meal is ordered and

12:00 p.m. otherwise.

G UA R A N T E E S

A guaranteed attendance figure

must be given to your Event

Manager by noon three working

days prior to the function.

This number is not subject to

reduction. If no guarantee is

received, the number of guests

indicated on the Banquet Event

Order is considered as such.

The Resort will not undertake to

serve more than a three percent

increase in attendance over the

guarantee. You will be charged

for the guarantee or the number

attending, whichever is greater.

L A B O R C H A R G E S

Please ask your Event Manager

for applicable charges relating

to groups of less than 20 people,

box handling, freight handling,

dockmasters, cashiers, security,

printed menus, outdoor events,

room drop fees, banner hanging,

outside AV, etc.

E V E N T T E C H N O LO GY

PSAV is our exclusive on-site event

technology partner. Having an

expert support team gives you

and your presenters the confidence

to deliver your message with style

and professionalism. PSAV on-site

event technology consultants can

advise you on the best way to

communicate with your audience.

No matter the size or scope of

the meeting or event, PSAV is

dedicated to ensuring presentation

success – from intimate seminars

to elaborate staging productions.

Please note that if you decide to

use a different technology provider

additional charges will apply.

S P E C I A LT Y S E R V I C E S

For upgraded linens, chairs, chair

covers, specialty lighting, menu

cards, place cards, ice sculptures,

florals, favors, entertainment or

any other special details, your

Event Manager can assist.

S H I P P I N G

If materials or supplies for your

event are being shipped to the

Resort, please label all shipped

materials to the attention of your

Event Manager. Please also include

on the label the name and date

of the event and “Hold for Arrival

of (name of the person designated

to receive the items)". Please notify

your Event Manager of the shipper

tracking numbers and delivery

date. Due to limited storage, please

advise us of any large shipments

so that proper arrangements can

be made. Charges may apply.

S I G N AG E

There are limits on the number

of signs allowed. No signs

are allowed in the lobby area.

All signage must be tasteful

and professionally printed.

Prior approval is required to

affix materials to walls, floor or

ceilings of rooms. In the event this

is done without our authorisation,

any damage is the responsibility

of the client.

B I L L I N G

Each function is to be pre-paid

14 working days in advance unless

a credit application has been

approved by our Credit Department.

PA R K I N G

Valet parking for your guests

is $16.00 per car for events and

$28.00 per car overnight. You may

host the parking and have these

charges applied to your account

if you wish. Self parking is available

on a complimentary basis.

LO S S O R DA M AG E

The Resort cannot assume any

responsibility for the damage

or loss of any merchandise or

articles unless prior security

arrangements have been made.

H E A LT H WA R N I N G

Consumer Advisory: All items

are cooked to order and may

be undercooked. Consuming

raw or undercooked meat

poultry, seafood, shellfish

or eggs may increase your

risk for food-borne illness.

I N F OCO N TACT B R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES

Four Seasons looks forward to coordinating your

next flawless event. Please contact our Events

department for more details.

FOUR SEASONS RESORT AND CLUB DALLAS AT LOS COLINAS

4150 North MacArthur Boulevard

Irving, Texas 75038, United States

Tel. 1 (972) 717-0700

Fax. 1 (972) 717-2428

CONNECT WITH US

OR VISIT US AT: fourseasons.com/dallas

C O N TA C T

04/2018 / Design: theworkhouse.ca

CONTACTB R E A K FAST B R E A K S LU N C H R EC E P T I O N D I N N E R B E V E RAG ES I N FO

http://fourseasons.com/dallas

http://www.theworkhouse.ca/#about

https://www.facebook.com/FourSeasonsResortDallas

https://twitter.com/FSDallas?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor

https://www.pinterest.com/fsdallas/

https://www.instagram.com/fsdallas/

https://www.theworkhouse.ca

https://www.fourseasons.com/dallas

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