Summer Menus WELCOME We are honored to have the opportunity to create a memorable dining experience for you and your guests. Our summer menus on the following pages are examples of our chef’s elite capabilities. EVENT SERVICES Our planning staff will be delighted to provide assistance with every aspect of your special event. We can assist with menu planning, floral arrangements, specialty linens, table, chair and equipment rental as well as the many other services you may require to enhance or upscale your special event. Our professional event staff offer expert guidance and will gladly take care of ordering and organizing any rentals for your event. WHAT’S INCLUDED Plated meals include your choice of one salad, choice of up to three main entrées, and choice of one selected side entrée, in addition to the following: asparagus bouquet, artisan bread & butter, gourmet coffee The per person pricing for each meal includes all uniformed staff, service, chinaware, silverware, water/wine glasses, champagne flutes for your meal, and clean up. SERVICE STAFF We pride ourselves not only on our delicious cuisine but also our exceptional service. Attention to detail is apparent when your event is with A’Reve Event Production. We offer the highest level of service to ensure that you feel just as much of a guest as your friends and family will at your special event. Our uniformed staff is prepared to handle all catering aspects of your special event. CUSTOM PROPOSAL Please contact us for a custom proposal and to book your event. Proposed pricing is based on event type, logistics, services required, staffing and number of guests. A 21% operations fee is added to all events. Plated Sample 1 Salad: Bagna Cauda Ribbon Salad Entrée: Pistachio Crusted Halibut Drizzled with a Ginger White Wine Reduction Side Entree: Cherry Tomato Orzo Garlic Summer Squash Sauté $59.95 per person Plated Sample 2: Salad: Beet Quinoa Salad with Apple Ginger Dressing Entrée: Filet Mignon Medallion with Thyme Butter Sauce on a Bed of Garlic Spinach Sauté Side Entrée: Asiago Polenta $58.95 per person Vegetarian Option Wild Mushroom Risotto Topped with Roasted Summer Vegetables $44.95 per person Buffet Sample 1 Ribboned Garden Salad w/ Cucumbers, Cherry Tomatoes, Carrots, Shaved Red Onions tossed in Italian Vinaigrette Herb Roasted Chicken Breast Chef Carved Tri-tip Red Bell Pepper Couscous Coriander Carrots and Asparagus $53.95 per person Buffet Sample 2 Spring Mix Salad with Balsamic Vinaigrette Chef Carved New York with Green Peppercorn Bourbon Sauce Blackened Salmon Roasted Garlic Rosemary Fingerlings Roasted Root Vegetable Medley $55.95 per person Ethnic Buffet Sample 3 Romaine Salad with Black Beans, Shredded Cheddar & Jack Cheese, Roasted Corn, Creamy Chipotle Dressing Carne Asada with Fresh Pico de Gallo Red Chili and Lime Grilled Salmon with Mango Tequila Salsa Carnitas Chicken Adobe Arroz Mexicana con Lima y Cilantro House Baked Pinto Beans Warm Tortillas $53.95 per person Additional Catering Information Final Count A final head count is required 10 days prior to your event. There will be no refunds or adjustments for cancellations once the final count has been provided. Due to insurance and health regulations, we do not package left over food for clients to take home. Increases can be accommodated. Deposit A 50% estimated catering deposit is due at the time of booking. Remaining balance is due 10 days prior to event. Deposit is non-refundable if date is cancelled at any time. Babies and Children There is no charge for babies that do not require a place setting. A discount of 20% will be given to children 10 years old and under. Service Approximately 1 staff personnel per 20 guests is provided for plated service. Approximately 1 staff personnel per 30 guests for buffet service. All staff will be dressed in black and white formalwear. Cake Cutting Provided at no extra charge. Pricing includes set up, uniformed staff, service, china, glassware, silverware, tear down. *Tax & Operating Fee not included Additional Catering Information Final Count A final head count is required 10 days prior to your event. There will be no refunds or adjustments for cancellations once the final count has been provided. Increases can be accommodated. Due to insurance and health regulations, we do not package left over food for clients to take home. Deposit A 50% estimated catering deposit is due at the time of booking. Remaining balance is due 10 days prior to event. Deposit is non-refundable if date is cancelled at any time. Service Approximately 1 staff personnel per 20 guests is provided. All staff will be dressed in black and white formalwear. Pricing *Tax and operations fee not included Event Planner A'Reve Event Production Danville , CA First Name Last Name Account Name Website http:// Location Estimated Guests? Estimated Budget? Tell us about your event How did you hear about us? What services are you interested in?