HEALTHY BEGINNINGS Chilled orange, cranberry, and apple juices Whole fresh fruits – ruby red apples, oranges and bananas Chilled assorted yogurts and granola Assorted fruit breads and bagels Served with butter, cream cheese, and fruit preserves SUNRISE CONTINENTAL Chilled orange and cranberry juices Seasonal sliced fresh fruit Assorted Danishes, fruit breads, muffins, and bagels Served with butter, cream cheese, and fruit preserves PICCADILLY BUFFET *Minimum of 25 guests required Chilled orange and cranberry juices Seasonal sliced fresh fruit Chilled assorted yogurts and granola Assortment of breakfast breads and bagels served with butter, cream cheese, and assorted fruit preserves Country-fresh scrambled eggs with garden chives Hickory smoked bacon and sausage links Breakfast potatoes BREAKFAST ENHANCEMENT Enhancement prices available in conjunction with breakfast buffet purchase only Enhancements charged per guest guarantee BREAKFAST BURRITO of scrambled eggs with bacon, potatoes and cheddar cheese BREAKFAST BISCUIT of sausage patty and scrambled eggs CROISSANTWICH of scrambled eggs with ham and cheddar cheese

Choose Hotel Piccadilly as your ceremony site destination and we will provide: WEDDING CEREMONY SITE BEAUTIFUL OUTDOOR SETTINGS WEDDING ARCH CLASSIC GARDEN CHAIR SEATING CITRUS INFUSED WATER STATION WEDDING CEREMONY REHEARSAL Ceremony coordinator available for $50 per hour Ask your wedding specialist for additional package upgradesto include: custom chair covers, sashes, chivari chairs, etc.

CONTINENTAL BREAKFAST Chilled orange and cranberry juices Assorted Danishes, fruit breads, muffins, and bagels, served with butter, cream cheese, and fruit preserves Freshly brewed coffee, decaffeinated coffee, and hot tea service Seasonal sliced fresh fruits MID MORNING BREAK Granola bars Refresh coffee and hot tea LUNCH BUFFET - Choice of: DELICATESSEN or EXECUTIVE LUNCH Includes: ice tea and freshly brewed coffee AFTERNOON BREAK Selection of assorted cookies and brownies or assorted sweet treats Assorted soft drinks and bottled water Refresh coffee and iced tea AUDIO VISUAL EQUIPMENT Includes: LCD projector and screen package VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST

WEDDING PACKAGE INCLUDES -COMPLIMENTARY FOOD TASTING WITH PAID DEPOSIT -BEAUTIFUL RECEPTION VENUE WITH ATTACHED OUTDOOR PATIO -HORS D’ OEUVRE SELECTION -PLATED DINNER SELECTION -HAND POURED CHAMPAGNE OR SPARKLING CIDER FOR TOAST -FRUIT PUNCH SERVED IN SILVER PUNCH BOWL -GUEST SEATING, TABLES WITH CHOICE OF TABLE LINEN, AND VARIETY OF HOUSE NAPKIN COLORS -CHAIR COVERS AND VARIETY OF ORGANZA SASHES -CENTERPIECES ON EACH TABLE -SKIRTED HEAD TABLE, GUEST BOOK TABLE, GIFT TABLE, AND CAKE TABLE -CAKE CUTTING AND SERVICE -DANCE FLOOR SET-UP -HONEYMOON SUITE FOR THE SPECIAL COUPLE -DISCOUNTED SLEEPING ROOMS RATES TRADITIONAL WEDDING PACKAGE DELUXE WEDDING PACKAGE - Includes plate chargers GOURMET WEDDING PACKAGE - Includes plate chargers and custom up lighting

Includes: chilled orange juice, freshly brewed coffee, and decaf coffee (offered until 10:30 am) DEEP-DISH QUICHE Freshly baked quiche with ham, spinach, and cheddar cheese, served with sliced fresh fruit COUNTRY SCRAMBLE Scrambled eggs with bacon, red and green bell peppers, chives, and melted cheese, served with breakfast potatoes ITALIAN FRITTATA Fresh spinach, roasted red peppers, caramelized red onions, eggs, topped with ricotta, and mozzarella cheese, served with parmesan crusted grilled hash browns and onions PICCADILLY BREAKFAST Fluffy scrambled eggs topped with cheese, served with breakfast potatoes and your choice of hickory smoked bacon or sausage links

Includes: assorted breakfast pastries, chilled orange, cranberry, and apple juices Regular coffee, decaf coffee, and hot tea service VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST CHILLED ITEMS (choice of two): Seasonal field greens with ranch and Italian dressing Display of sliced seasonal fresh fruits and berries Pasta salad with grilled vegetables and balsamic vinaigrette HOT ITEMS (choice of five): Eggs benedict with Canadian bacon and hollandaise Scrambled eggs garnished with fine herbs Hickory-smoked bacon, Sausage links Grilled ham steak French toast with warm maple syrup and butter Chicken marsala Chicken piccata Sliced beef tri-tip topped with a mushroom demi-glaze Beef Bourguignon served over buttered noodles Macadamia-crusted mahi-mahi with mango salsa Steamed seasonal vegetables Roasted red potatoes Rice pilaf BRUNCH ENHANCEMENTS A fee of $75 will be charged for a uniformed culinary professional Enhancements charged per guest guarantee OMELET STATION - Eggs and omelets made to order MIMOSA STATION - Includes cranberry juice, orange juice, house champagne and banquet server BLOODY MARY STATION - Includes house vodka, bloody Mary mix, celery, olives, sliced lemons and banquet server

Includes: iced tea and freshly brewed coffee upon request (offered until 1:30 pm) VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST DELICATESSEN LUNCH BUFFET EXECUTIVE LUNCH BUFFET RODEO BBQ BUFFET MEXICAN RIVIERA BUFFET

Includes Iced tea and freshly brewed coffee upon request (Offered until 1:30 pm) VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST SALADS & SANDWICHES - Served with choice of: fresh fruit cup, potato salad, or pasta salad CHICKEN CAESAR SALAD Sliced chilled chicken breast over a bed of romaine leaves, topped with parmesan, and a creamy Caesar dressing ASIAN CHICKEN SALAD Marinated chilled chicken breast with chef’s Asian salad blend, Napa cabbage, baby romaine, and crispy wontons with an Asian vinaigrette CHICKEN CIABATTA – HOT OR COLD ITEM Grilled chicken breast with hickory smoked bacon, provolone cheese, roma tomatoes, baby romaine, and a basil-pesto aioli BBQ TRI-TIP HOAGIE – HOT ITEM Sliced tri-tip with chef’s BBQ sauce, caramelized onions, sweet peppers, jack cheese, served with fries COBB SALAD Mixed greens with roasted turkey, bacon, egg, bleu cheese crumbles, diced tomatoes, and avocado with your choice of ranch, Italian, thousand island, or bleu cheese dressing TURKEY AND AVOCADO CROISSANT Sliced breast of turkey, avocado, tomato, jack cheese, and lemon aioli on a flaky croissant ITALIAN BAGUETTE Prosciutto, capicola, mortadella, salami, smoked ham, mozzarella cheese, sun-dried tomatoes, and mayo ENTREE SELECTIONS Served with choice of salad & starch, chef’s choice vegetables, rolls and butter PASTA ITALIAN Italian sausage and sweet peppers tossed in marinara sauce over penne pasta. Served with garlic bread CREAMY CHICKEN MARSALA Chicken breast sautéed in butter with mushrooms, Italian herbs, and a marsala wine sauce CHICKEN PICCATA Grilled breast of chicken sautéed in butter with lemons, capers, and Pinot Grigio BEEF BOURGUIGNON Beef sirloin tips in a burgundy wine sauce SLICED TRI-TIP Fire-grilled tri-tip with a smoky chipotle glaze MAHI-MAHI Macadamia nut crusted mahi-mahi with a mango salsa ROAST LOIN OF PORK Pork loin stuffed with apples and walnuts smothered in Pinot Noir sauce BOXED LUNCHES (Offered until 3:00 pm) DELI SANDWICH OR CHICKEN CAESAR WRAP BOXED LUNCH Includes: Potato Chips Choice of: Ruby red apple, orange, banana or cookie Choice of: Soft drink or bottled water

Package includes: guest seating and tables with choice of linen and variety of napkin colors, complimentary centerpieces on each table, and podium with microphone and sound system. Minimum of 25 guests required for lunch and 50 guests for dinner Includes: iced tea and freshly brewed coffee upon request VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST DELICATESSEN BUFFET EXECUTIVE BUFFET RODEO BBQ BUFFET MEXICAN RIVIERA BUFFET

Dinner selections include choice of salad, starch, seasonal vegetables, rolls and butter Iced tea and freshly brewed coffee upon request VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST CHICKEN CHASSEUR Pan-roasted breast of chicken with herbs and shallots sautéed in a white wine demi-glaze CHICKEN BRUSCHETTA Baked herb marinated chicken breast topped with tomatoes, fresh basil, garlic, and parmesan cheese CHICKEN WELLINGTON Roasted breast of chicken stuffed with spinach, onions, Swiss cheese, baked in a puff pastry with a roasted garlic cream sauce PAN-ROASTED MAHI-MAHI Mahi-mahi filet pan-roasted with an herb butter sauce SHRIMP SCAMPI Jumbo prawns sautéed with garlic, butter, olive oil, and white wine tossed with fresh parsley, lemon juice, and pepper over a bed of linguini noodles BRAISED BONELESS BEEF SHORT RIB Tender beef short rib braised in red wine reduction sauce GRILLED NEW YORK STEAK New York steak with caramelized onions, sautéed mushrooms, and cabernet sauce SALMON TERIYAKI Grilled filet of salmon in a ginger scallion sauce CHARBROILED FILET MIGNON Tender charbroiled filet of beef with sautéed forest mushrooms, roasted shallots and herb compound butter

Includes: iced tea and freshly brewed coffee upon request VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST PICCADILLY DINNER BUFFET TUSCAN ITALIAN BUFFET MEXICAN RIVIERA BUFFET

50 pieces per tray - We suggest 6-8 pieces per guest with a dinner or 10-15 pieces per guest for hors d’oeuvre receptions COLD HORS D’OEUVRES SELECTION -DEVILED EGGS -SPINACH DIP in sourdough bread bowl -SALAMI CORONETS WITH PESTO CREAM CHEESE served on assorted crackers -ROASTED TOMATO AND GARLIC BRUSCHETTA -ASSORTED FINGER SANDWICHES with coronation chicken, tuna salad, cucumber, and egg salad -CARAVAN PINWHEEL SANDWICHES -CHIPOTLE CREAM CHEESE CROSTINI WITH BAY SHRIMP -SMOKED SALMON ROSETTE on English cucumber -CAPRESE BITES with house made pesto sauce & balsamic glaze -PRAWNS ON ICE with cocktail sauce and lemon wedges HOT HORS D’OEUVRES SELECTION -BREADED MOZZARELLA STICKS with basil-marinara sauce -CHICKEN STRIPS served with ranch or BBQ sauce -TAQUITOS with Pico de Gallo and sour cream -PETITE QUICHE with choice of: meat, cheese or vegetable -VEGGIE EGGROLLS with orange hoisin sauce -COCKTAIL MEATBALLS with choice of: BBQ or basil-marinara sauce -PORK POTSTICKERS with chili-soy dipping sauce -SAUSAGE-STUFFED MUSHROOM CAPS topped with parmesan -SPICY BUFFALO CHICKEN WINGS with ranch dipping sauce -BAKED BRIE in pastry shell with fruit filling -COCONUT SHRIMP with orange chili dipping sauce -CHICKEN SATAY with peanut sauce -MINI BEEF SLIDERS -MINI CRAB CAKES with remoulade sauce CHILLED RECEPTION PRESENTATIONS Half tray serves approximately 25 guests and full tray serves approximately 50 guests CLASSIC CRUDITÉS DISPLAY Assortment of seasonal vegetables to include: broccoli, cauliflower, carrots, celery, and tomatoes served with ranch dip FRESH FRUIT DISPLAY Sliced seasonal and tropical fruit, garnished with fresh berries INTERNATIONAL CHEESE DISPLAY An array of domestic and imported cheeses served with fruit garnish and crackers BALSAMIC ROASTED VEGETABLE DISPLAY Assortment of vegetables to include: carrots, zucchini, eggplant, squash, red bell peppers, and cherry tomatoes drizzled with a balsamic honey reduction ANTIPASTO DISPLAY Selected Italian hors d’oeuvres to include: prosciutto ham, genoa salami, capicola, mortadella, provolone, assorted olives, peppers, and mushrooms MEAT AND CHEESE DISPLAY An array of deli meats and cheeses to include: roasted turkey, ham, genoa salami, roast beef, swiss and cheddar cheeses with appropriate condiments and assorted rolls SMOKED SALMON DISPLAY Sliced smoked Atlantic salmon served with capers, onion, chopped egg, and cream cheese

VANILLA, CHOCOLATE, OR SPUMONI ICE CREAM SMALL ASSORTED CHEESE CAKES Rich indulgent, smaller portions of our favorite assorted cheese cakes CHOCOATE MOUSSE Light, chocolate truffle mousse with rich fudge, creating a layer of pure decadence CHEESE CAKE WITH FRUIT GLAZE Cheesecake swirled with a savory sweet fruit glaze STRAWBERRY SHORT CAKE Spongy cake with smooth whipped cream, glazed in a strawberry sauce INDIVIDUAL BISTRO COLLECTION RED VELVET LAYER CAKE Topped with a rich cream cheese mousse, a swirl of light and fluffy whipped cream, and red velvet cake crumbs TIRAMISU Small serving of light and airy sponge cake layered with espresso-flavored mascarpone mousse, whipped cream, and a dust of cocoa LEMON CREAM LAYER CAKE Lemon-infused sponge cake topped with smooth whipped cream and sprinkled with crunchy lemon candies STRAWBERRY CHEESECAKE CREAM A chocolate cookie crumb crust, layered with strawberry cream mousse, topped with whipped cream and chocolate shavings CARROT LAYER CAKE A moist, flavorful cake with shredded carrots and a cream cheese filling CHOCOLATE LAYER FUDGE CAKE Rich and creamy chocolate cake with a fudge filling and a chocolate outside layer RUSTIC TRIPLE BERRY APPLE TART Individually portioned tarts baked to perfection, sugar glazed, and topped with coarse sugar HOUSE MADE SALTED CARAMEL BREAD PUDDING Succulent house made bread pudding with salted caramel sauce has a perfectly moist, creamy interior with a crisp outer crust. The brioche bread is the secret to this velvety-rich interior.

-$350 bar minimum includes private bartender, bar liquor, mixes, glassware, garnishes and cocktail napkins. -Cash and hosted bar options are available. -Beverages are charged upon consumption. -Hosted Bars are subject to a taxable 20% service charge and sales tax.

Lunch selections include choice of salad, starch, seasonal vegetables, rolls and butter Iced tea and freshly brewed coffee upon request VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST ENTRÉE SELECTIONS: CHICKEN BRUSCHETTA Baked herb marinated chicken breast topped with tomatoes, fresh basil, garlic, and parmesan cheese CHICKEN MARSALA Chicken breast sautéed in butter with mushrooms, Italian herbs, and a marsala wine PORTABELLA MUSHROOM FLORENTINE Portabella mushroom caps stuffed with spinach, onion, cream cheese and pepper jack, served al forno style ROASTED PORK LOIN Slow roasted pork loin in a cranberry port demi-glace CHICKEN CHASSEUR Pan-roasted breast of chicken with mushrooms and shallots sautéed in a white wine demi-glace CHICKEN WELLINGTON Roasted breast of chicken stuffed with spinach, onions, and Swiss cheese baked in a puff pastry with a roasted garlic cream sauce PAN-ROASTED MAHI Filet of mahi pan-roasted with an herb butter sauce topped with Pico de Gallo GRILLED RIB-EYE STEAK Rib-eye steak lightly seasoned and grilled to medium with a garlic herb butter NEW YORK STEAK Grilled hand cut New York steak with caramelized onions, sautéed button mushrooms, and a cabernet reduction CHARBROILED FILET MIGNON Tender charbroiled filet of beef with sautéed forest mushrooms, roasted shallots and an herb compound butteR FILET OF SALMON Baked filet of salmon topped with baby shrimp in a creamy pesto sauce

Dinner selections include choice of salad, starch, seasonal vegetables, rolls and butter Iced tea and freshly brewed coffee upon request VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST ENTRÉE SELECTIONS: CHICKEN BRUSCHETTA Baked herb marinated chicken breast topped with tomatoes, fresh basil, garlic, and parmesan cheese CHICKEN MARSALA Chicken breast sautéed in butter with mushrooms, Italian herbs, and a marsala wine PORTABELLA MUSHROOM FLORENTINE Portabella mushroom caps stuffed with spinach, onion, cream cheese and pepper jack, served al forno style ROASTED PORK LOIN Slow roasted pork loin in a cranberry port demi-glace CHICKEN CHASSEUR Pan-roasted breast of chicken with mushrooms and shallots sautéed in a white wine demi-glace CHICKEN WELLINGTON Roasted breast of chicken stuffed with spinach, onions, and swiss cheese baked in puff pastry with a roasted garlic cream sauce PAN-ROASTED MAHI Filet of mahi pan-roasted with an herb butter sauce topped with Pico de Gallo GRILLED RIB-EYE STEAK Rib-eye steak lightly seasoned and grilled to medium with a garlic herb butter NEW YORK STEAK Grilled hand cut New York steak with caramelized onions, sautéed button mushrooms, and a cabernet reduction CHARBROILED FILET MIGNON Tender charbroiled filet of beef with sautéed forest mushrooms, roasted shallots and an herb compound butter FILET OF SALMON Baked filet of salmon topped with baby shrimp in a creamy pesto sauce

Minimum of 25 guests are required for lunch and 50 guests are required for dinner Served with iced tea and freshly brewed coffee upon request VEGAN AND VEGETARIAN OPTIONS AVAILABLE UPON REQUEST CHILLED ITEMS (choice of two): Caesar salad Fresh fruit salad mélange Garden salad with ranch and Italian vinaigrette Traditional spinach salad with ranch and raspberry vinaigrette Penne pasta with grilled vegetables tossed in balsamic vinaigrette STARCH SELECTIONS (choice of two): Rice Pilaf Wild blend rice Au gratin potatoes Sweet potato mash Roasted red potatoes Garlic mashed potatoes VEGETABLE (choice of one): Squash medley Buttered carrots Au gratin cauliflower Green beans almandine Chef’s seasonal winter blend ENTRÉE SELECTIONS: Roasted Barron of beef Sliced honey glazed ham Pan-roasted breast of chicken in brandy sauce Baked salmon filet with baby shrimp pesto sauce Slow roasted pork loin in a cranberry port demi-glace Braised boneless beef short rib in red wine herb sauce Butternut squash ravioli with brown butter sage sauce Herb roasted boneless turkey with herb compound butter ACCOMPANIMENTS Assorted dinner rolls and butter Chef’s choice holiday themed dessert presentation