MANDALAY BAY WEDDING RECEPTION MENUS
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MANDALAY BAY WEDDING RECEPTION MENUS
She said,
“I absolutely adore you,
my beloved.
I think weddings are de-lovely,
and ours will be many-splendored.”
He said,
“All for you...
embraceable you.”
For the Wedding of a Lifetime,
Please Call the Mandalay Bay Catering Department
702.632.7470
Mandalay Bay Resort and Casino
3950 Las Vegas Boulevard South
Las Vegas, NV 89119
mandalaybay.com
EVERY MANDALAY BAY WEDDING
PACKAGE INCLUDES...
Cocktail Rounds with Chairs, High-Top Tables
or 72” Dining Rounds as needed
Complimentary Ivory Floor-Length Tablecloths,
with Matching Ivory Overlay and Ivory Napkins
Votive Candles on all Tables
Dance Floor
Staging Area for Band or Disc Jockey
A Dedicated Banquet Captain throughout to Ensure a Flawless Event
Champagne Toast and Wedding Cake
WEDDING CHAPEL
Imagine exchanging vows in an enchanting wedding chapel built on the shores
of an 11-acre tropical lagoon–the most picturesque backdrop in Las Vegas.
Step inside one of our three chapels and step into another world.
Whether you prefer a “personalized” ceremony or a traditional one,
our staff of Wedding Coordinators will advise you to ensure your special day begins
with a sunrise over the surf, ends with a sunset over desert mountains –
and all the hours in between are filled with your every fantasy.
CATERING
Look no further for that something ‘extra’
to make the most memorable day of your lives a Las Vegas spectacular.
Whether a caviar display with a vodka luge, a delectable risotto prepared at a station
or a Mojito Bar that makes you want to get up and “Rumba!”
your Catering Manager will help you pick every particular that says, “YOU!”
Speak with your Catering Sales Manager about other venue options.
DÉCOR AND ENTERTAINMENT
Our Chapel Coordinators will also assist you plan an exquisite wedding reception!
THEwedding Chapel offers a wide variety of décor options for centerpieces,
specialty linens, chair covers, lighting, and entertainment – each tailored to your needs for the ‘right’ look,
sound and feel of this special day. Please contact your Chapel Coordinator at 702.632.7490.
PHOTOGRAPHY
On Property: Cashman Professional
“Your day. Your way.”
Telephone: 702.365.6660
cashmanpro.com
ACCOMMODATIONS
We had one thing in mind when we designed our guest rooms and suites–to
envelop you in luxury every moment you’re here. All of our rooms are generously
sized and include a magnificent master bath, “his and hers” lighted closets,
armoires, and two telephone lines. Our round-the-clock service will add even more
to the fun and excitement of your stay at Mandalay Bay.
GROUP RESERVATIONS
702.632.7003 or 877.632.7100
Rates are subject to availability at the time of the booking.
Cancellations made within 48 hours are subject to a cancellation fee.
CHEFS
Executive Chef Sean DiCicco
Our Executive Chef, Sean DiCicco, brings 25 years of expertise to the team. His career has encompassed everything
from fine dining to feeding the masses, from owning a free-standing restaurant to running culinary operations for two of the
largest megaresorts in the world. Chef DiCicco graduated from The Culinary Institute of America in Hyde Park, New York,
with Dean’s List honors. Upon graduation, Chef Dicicco landed a lead position at New York’s famous Tavern on the Green
restaurant in Central Park. Always up for a challenge, he became chef/owner of a fine dining establishment in Philadelphia,
specializing in American Continental Cuisine. He continued his career with executive chef positions in hotels including Four
Seasons Resort Hualalai in Kona, Hawaii and Ventana Canyon Golf and Racquet Club in Tucson, Arizona.
In 2001, he was awarded Las Vegas Chef of the Year for Culinary Excellence by the American Tasting Institute. Chef
DiCicco has received several Gold Platter and Gold Platter Elite awards from the Meeting and Convention Industry, with the
Gold Platter Elite award only given each year to the top five properties in the world.
Chef DiCicco offers a rare combination of inspiring leadership, effective communication and financial acumen.
Regarded as an expert in his field, Chef DiCicco is an Advisory Board Member for Le Cordon Bleu cooking school and serves
on the Board of Directors for Cheflive. His commitment to excellence has gained him the respect of his peers as well as
those who work under his exceptional guidance.CHEFS
Executive Pastry Chef Vincent Pilon
Vincent Pilon joined Mandalay Bay as Executive
Pastry Chef after many years of working in the premier
confectionary kitchens of the world. Born in France, Pilon
began his formal culinary training at L’École Jean Ferrandi,
widely regarded as the leading pastry school in France. He
developed a strong foundation in classical techniques, which
serve as the anchor for his creative pursuits. Pilon then
attended L’École de Paris des Métiers de la Table, where he
expanded his scope into the versatile world of chocolate.
After completing school, Pilon worked in various
pastry and chocolate shops throughout France before
embarking on a career in America. Pilon’s first job was at Le
Palais du Chocolat in Washington, D.C. His next position was
Chef Chocolatier at Francois Payards’s eponymous patisserie
and bistro in New York City.
In 1998, the challenge of working on a larger scale in
a hotel kitchen brought Pilon to the burgeoning culinary
scene of Las Vegas where he held positions of Assistant
Pastry Chef at Bellagio for five years and Executive Pastry
Chef at the Rio for three years.
In addition to his role at Mandalay Bay, Pilon’s
chocolate creations have provided him with significant
recognition in national competitions. Architectural forms,
hand-carved work and free-formed pieces all combine in
Pilon’s repertoire to create beautiful and innovative free-
standing structures.
He has received several medals for his work including the gold at the 2003 National Pastry Team Championship,
the 2005 Food Network Chocolate Challenge, the 2006 Food Network Chocolate Runway Challenge, the 2008 Food
Network Chocolate Masterpiece Challenge, and most recently the 2009 Food Network Chocolate Challenge Wonders of the
World. In 2007, Pilon won the U.S. Chocolate Masters as well as the National Taste Award. He was also named in 2007
and 2008 as one of the “Ten Best Pastry Chefs in America” by Pastry Art & Design.WEDDING CAKES
THE WEDDING CAKE
With the Package, the following choices are:
ICING
Fondant
White Buttercream
Chocolate Buttercream
Whipped Cream
Cream Cheese
Dark Chocolate Ganache
CAKE FLAVORS
Vanilla Sponge Cake with a White Chocolate Mousse & Fresh Raspberries Filling
Vanilla Sponge Cake with a Bavarian Cream and Fresh Strawberries Filling
Chocolate Sponge Cake with a Caramel Mousse Pecan Filling
Marble Sponge Cake with Hazelnut Mousse & Fresh Raspberry Jam Filling
Red Velvet Cake with a Cream Cheese Filling
Coconut Sponge Cake with a Lemon Cream and Fresh Raspberry Filling
Orange Sponge Cake with Vanilla Custard Filling
Cherry Sponge Cake with a Fresh Whipped Cream and Brandied Cherries Filling
Grand Marnier Cake with a Hazelnut Mousse Filling
Harvest Spice Sponge Cake with Pumpkin Mousse Filling
CUSTOM-MADE WEDDING CAKES
Mandalay Bay Executive Pastry Chef Vincent Pilon and his associates will
work closely with you and your Catering Manager
to create the wedding cake of your dreams.
35 person minimum.
Prices are valid through October 2011, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.ADORE
Wedding Cocktail Reception
$80 per person
Vegetable Crudités Display
A Collection of Baby Carrots, Teardrop Tomatoes, Broccoli
and Cauliflower Florets, Baby Squash, and Daikon Served with
Peppered Ranch Dressing, Herbed Boursin Dip and
Roasted Red Pepper Hummus
-Or-
Western Regional Cheese Display
A selection of Western Regional Cheeses including Colorado Haystack Mounain Aged Goat Cheese, California Bear Flag Brand
Dry Aged Monterey Jack, Cypress Grove Purple Haze Goat Milk Cheese, Bravo Farms Chipotle Cheddar, Washington State
Beecher’s Flagship, Oregon Rogue Creamery Smoked Blue Cheese, Tilamook Sharp Cheddar and Utah Beehive Barely
Buzzed Coffee Rubbed Cheese
Served with Freshly Baked Bread, Lavosh and Assorted Crackers to include: Pretzel Crackers, Natural and Flavored 34º
Crisps, Rosemary Crisp Bread and Flavored Butter Crackers
with Seasonal Grapes.
SELECT SIX OF THE FOLLOWING HORS D’OEUVRES
Cold
Garden Cherry Tomato Stuffed with Herbed Goat Cheese
Cucumber Cup with Hummus and Kalamata Olive
Pesto Marinated Bocconcini and Cherry Tomato Skewer
Savory Salmon Gravlax and Cucumber Mint Crème Fraîche Tart
Wonton Cup with Thai Beef Salad and Green Papaya
Roast Beef with Asparagus Tips and Boursin Cheese
Hot
Fried Parmesan Artichoke Heart with Marinara Dipping Sauce
Chicken Pot Sticker with Sesame Soy Dipping Sauce
Vegetable Spring Rolls with a Ginger Hoisin
Braised Short Rib on Toastones with Chipotle Sauce
Kahlua Pork Empanadas, Honey Guajillo Dipping Sauce
Mini Chicken Wellingtons with Pink Peppercorn Demi-glace
Wedding Cake
Choose from Our Selection of Beautifully Designed Cakes
with Your Choice of Cake Flavor and Filling
Champagne Toast
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas
Cocktails and Wine
Please refer to the separate section in this packet for beverage
and specialty bar possibilities.
Two hours, served to a minimum of 35 guests. Hors d’Oeuvres based on two pieces of each.
Prices are valid through October 2011, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.EMBRACEABLE
Reception with Stations
$90.00 per person
Select Three of the Following Hors d’Oeuvres
Cold
Garden Cherry Tomato Stuffed with Herbed Goat Cheese
Chicken and Blue Cheese Salad on Endive Spears with Candied Walnuts
Wonton Cup with Thai Beef Salad and Green Papaya
Roast Beef with Asparagus Tips and Boursin Cheese
Hot
Fried Parmesan Artichoke Heart with Marinara Dipping Sauce
Spinach and Artichoke Tarts
Kahlua Pork Empanadas, Honey Guajillo Dipping Sauce
Mini Chicken Wellingtons with Pink Peppercorn Demi-glace
Gourmet Grilled Vegetable Station
Assortment of Grilled Baby Squash, Seasonal Tomatoes, Eggplant, Sweet Peppers, Asparagus,
Baby Carrots and Grilled Mushrooms
Balsamic Aioli, Hummus and Roasted Garlic Sour Cream
Salad and Pasta Station
A twist on a Classic Salad of Crisp, Fresh Romaine tossed with our Caesar Dressing and Assorted Accompaniments to Include: Herbed
Focaccia Croutons, Anchovies, Parmesan Cheese and Oven-Roasted Tomatoes
Select Two Pastas:
Penne, Rigatoni, Fusilli,
Tri-Color Tortellini or Wild Mushroom Ravioli
Select Two Sauces:
Bolognese, Pesto Cream, Gorgonzola Cream, Classic Marinara,
Roasted Roma Tomato and Grilled Vegetables,
Tomato Pescatore with Salmon, Bay Scallops, Mussels & Clams
Or Spicy Arrabiata Sauce
Accompanied by an Artful Display of Italian Artisan Breads with Butter,
Peperoncino Flakes, Parmigiano Reggiano and Pecorino Romana
Dual Carving Station
Spice Crusted Prime Rib with Twice Baked Baby Potatoes, Demi-Glace and Horseradish Cream
-and-
Dill and Lemon Zest Crusted Hot-Smoked Salmon with Yukon Gold Potato Pancakes
and Porcini Cream Sauce
Wedding Cake
Choose from Our Selection of Beautifully Designed Cakes
with Your Choice of Cake Flavor and Filling
Champagne Toast
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas
Cocktails and Wine
Please refer to the separate section in this packet for beverage
and specialty bar possibilities.
Four hours, served to a minimum of 40 guests. Hors d’oeuvres based on one piece of each to be butler-passed for the first thirty minutes.
Note: Uniformed Chef Attendant Required for Carving Station at $175.00 each. One Chef per 100 Persons.
Prices are valid through October 2011, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.BELOVED
Reception with Stations
$115.00 per person
Select Three of the Following Hors d’Oeuvres
Cold
Goat Cheese Truffles with Toasted Almonds and Dried Cherries
Cocktail Shrimp on a Cayenne-Dusted Plantain Chip, Pineapple-Papaya Salsa
Bresaola Crostini with Aged Asiago, Baby Arugula and Truffle Oil
Hot
Crab Cakes with a Citrus Ponzu Glaze
Mini Beef Wellington with a Mustard Aioli
Vegetable Spring Rolls with a Ginger Hoisin
Greek Salad Station
A Mediterranean Favorite of Fresh Lettuce, Shaved Red Onion, Diced Cucumber, Pepperoncini, Tomatoes, Feta Cheese,
Kalamata Olives and an Oregano Vinaigrette
Oven Baking Stations
Baked Lobster Macaroni and Cheese
Australian Lobster Tail, Ditalini, Truffles and Port Salute Cream Sauces
-and-
Shrimp Scampi Carta Fata
Butter, Garlic and Lemon Baked Shrimp with Diced Tomatoes
served in individual Carta Fata Beggars Purse
Milano Risotto Station
Your Choice of Two:
Truffled Wild Mushroom Lobster and Asparagus Tips
Caramelized Onion and Short Rib Shrimp and Artichoke
Sweet Pea and Mascarpone Duck and Porcini Mushroom
Served with Focaccia, Grissino, Parmigiano Reggiano, Pecorino Romano and Butter
Dual Carving Station
Peppercorn Crusted New York Strip Loin
With Garlic Mashed Yukon Gold Potatoes, Skinny Onion Fries and Port Wine Demi-Glace Reduction
-and-
Roasted Turkey Breast
Carved to Order Roast Turkey with Individual Sage Ciabatta Stuffing and Turkey Jus Lie
Wedding Cake
Choose from Our Selection of Beautifully Designed Cakes
with Your Choice of Cake Flavor and Filling
Champagne Toast
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas
Four hours, served to a minimum of 40 guests. Hors d’oeuvres based on one piece of each to be butler-passed for the first thirty minutes.
Note: Uniformed Chef Attendants Required for Oven Baking, Risotto and Carving Stations at $175.00 each. One Chef per 100 Persons.
Prices are valid through October 2011, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.MANY-SPLENDORED
Cocktail Reception with Buffet Dinner
$120.00 per person
THE RECEPTION
Select Two of the Following Hors d’oeuvres
To be Butler-Passed for the First Thirty Minutes
Cold
Garden Cherry Tomato Stuffed with Herbed Goat Cheese
Fig Jam, Pistachio and Prosciutto Tart
Roast Beef with Asparagus Tips and Boursin Cheese
Hot
Vegetable Samosa with Hone Crème Fraîche
Braised Short Rib on Tostones with Chipotle Sauce
Seared Lamb Chops with a Peach Chutney
Iced Seafood Display with Double Hearts Ice Sculpture
(Based on 4 pieces per person),
Poached Jumbo Prawns, Snow Crab Claws, Alaskan King Crab Seasonal Oysters,
Spicy Cocktail Sauce, Grain Mustard Aioli and Lemons
THE DINNER BUFFET
Artisan Crafted Breads
Olive Rolls, Ciabatta, Caramelized Onion Focaccia,
Sourdough Baguette, Cranberry Raisin Batarde and Butter
Salad Station
Organic Mesclun Greens tossed in a Ginger Pear Vinaigrette
With Assorted Condiments to Include: Crumbled Blue Cheese, Goat’s Cheese,
Diced Egg, Spiced Candied Pecans and Crispy Pancetta
Caesar Salad Tossed with Assorted Condiments to include: Kalamata Olives, Anchovies, Asiago
Crusted Croutons, Oven-dried Tomatoes and Preserved Lemon
Entrees
Seared Arctic Char with Orange Miso Sauce and Grilled Fennel
Roasted Free Range Chicken Breast with a Morel-Trumpet Mushroom Ragout
Seared Diver Scallops, Saffron Pernod Broth
Grilled Asparagus with Crispy Prosciutto
Cauliflower and Roasted Garlic Gratin
Truffled Pomme Macaire
Carving Station
Beef Tenderloin
Carmelized Onion Demi-Glace, Silver Dinner Rolls and butter
Wedding Cake
Custom Made with Your Selection of Cake Flavor and Filling
Champagne Toast
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas
Cocktails and Wine
Please refer to the separate section in this packet for beverage
and specialty bar possibilities.
Four hours, served to a minimum of 50 guests. Hors d’oeuvres based on one piece of each to be butler-passed for the first thirty minutes.
Note: Uniformed Chef Attendants Required for Carving Station at $175.00 each. One Chef per 100 Persons.
Prices are valid through October 2011, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.DE-LOVELY
Plated Dinner Reception
THE RECEPTION
Select Three of the Following Hors d’oeuvres
to be Butler-Passed for the First Thirty Minutes
Cold
Garden Cherry Tomato Stuffed with Herbed Goat Cheese
Cucumber Cup with Hummus and Kalamata Olive
Brie Crostini with Sun-Dried Cherry Chutney
Roast Beef with Asparagus Tips and Boursin Cheese
Hot
Brie en Croute with Raspberry Jam and Lemon Zest Crème Fraîche
Chicken Pot Sticker with Sesame Soy Dipping Sauce
Mini Beef Wellington with a Mustard Aioli
Spinach and Artichoke Tarts
Vegetable Crudités Display
A Collection of Baby Carrots, Teardrop Tomatoes,
Broccoli and Cauliflower Florets, Baby Squash and
Daikon with Peppered Ranch Dressing,
Herbed Boursin Dip and Roasted Red Pepper Hummus
-or-
Western Regional Cheese Display
A selection of Western Regional Cheeses including Colorado Haystack Mounain Aged Goat Cheese, California Bear Flag Brand
Dry Aged Monterey Jack, Cypress Grove Purple Haze Goat Milk Cheese, Bravo Farms Chipotle Cheddar, Washington State
Beecher’s Flagship, Oregon Rogue Creamery Smoked Blue Cheese, Tilamook Sharp Cheddar and Utah Beehive Barely
Buzzed Coffee Rubbed Cheese
Served with Freshly Baked Bread, Lavosh and Assorted Crackers to include: Pretzel Crackers, Natural and Flavored 34º
Crisps, Rosemary Crisp Bread and Flavored Butter Crackers with Seasonal Grapes.
THE DINNER
Please Select One Item From Each Course Listed Below
Soup
Corn and Bay Scallop Chowder with a Mini Bacon and Aged Cheddar Scones
Lobster Bisque with Sherry Crème Fraîche
Roasted Tomato with a Pecorino Foccacia Crouton
Salad
Baby Iceberg, Tomato, Bocconcini, Red and Yellow Teardrop Tomatoes,
Mozzarella Cheese, Basil Vinaigrette and Balsamic Syrup
Baby Bronze and Green Romaine with Marinated Olives, Herbed Ciabatta Croutons,
Parmesan Cheese and Classic Caesar Dressing
Baby Iceberg Wheel with Rock Shrimp, Kalamata Olives, Baby Tomatoes,
Fresh Basil and Roasted Tomato Dressing
Four hours, served to a minimum of 35 guests. Pricing options are listed at the end of this menu.
Prices are valid through October 201, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.De-Lovely
(Continued)
Entrée selections
Mediterranean Grilled Chicken
with Creamy Pesto Orzo, Artichokes, Oven-dried Tomatoes, Kalamata Olives and Pine Nuts
Roasted Lemon Pepper Chicken
with a Lemon Preserve and Herbed-infused Whipped Potato Beggar’s Purse
Rum – Glazed Halibut
with Whipped Sweet Potatoes, Leek Confit and Sugarcane Beurne Blaue
Oven Roasted Salmon
with Mushroom Mascarpone Polenta and Smoked Corn Coulis
New York Strip
Dry-Rubbed with Fresh Broccolini, Truffled Macaroni and Cheese
Served with Port-Infused Demi-Glace
Filet of Beef
with a Horseradish Demi-glace and Yukon Gold Pomme Macaire
Grilled Filet of Beef and Lobster Tail
with Drawn Butter and Green Peppercorn Demi-Glace,
Gratin Dauphine and Seasonal Vegetables
Dinners Served with Freshly Baked Rolls, Lavosh, Artisan Breads and Butter
Wedding Cake
Custom Made with Your Selection of Cake Flavor and Filling
Champagne Toast
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas
De-Lovely Package Prices
Poultry or Fish ............ $100.00 per person
Beef .......................... $110.00 per person
Beef and Chicken ....... $115.00 per person
Surf and Turf……….….…$120.00 per person
Organic Dinner Option..........Custom Pricing
Cocktails and Wine
Please refer to the separate section in this packet for beverage
and specialty bar possibilities.
Four hours, served to a minimum of 35 guests. Pricing options are listed at the end of this menu.
Prices are valid through October 201, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.ENHANCEMENTS
Sushi Station
Assemble your own platter from the choices below, or our Master Sushi Chef will creat a colorful assortment for you. All
sushi served with Wasabi, Soy Sauce, Pickled Ginger and Lite Soy Sauce.
Selection of Rolls
Cucumber, Salmon, Bigeye Tuna, Hamachi (Yellowtail), Unagi (Barbecue Eel), Ebi (Sweet Shrimp), Tako (Octopus) and
Tamago (Egg)
$5.50 per piece
Iced Seafood Display with Ice sculpture
(Based on 4 pieces per person)
Poached Jumbo Prawns, Snow Crab Claws, Alaskan King Crab Claws, Seasonal Oysters,
Spicy Cocktail Sauce, Grain Mustard Aioli and Lemons
Two Hearts Ice Sculpture Ingraved with Bride and Groom’s Names
$25.00 per person
Candy Bar
Assorted candies available in the following colors: Red, Pink, Blue, Green, White, or Purple.
Also includes your choice of Ivory or Black favor bags or boxes.
Choice of One Color.....................................................................$6.50 per person
Choice of Two Colors....................................................................$7.50 per person
Petit Dessert Station
Chef’s Selection of Assorted French Pastries and Seasonal Shot Glass Desserts
$9.00 per person
Chocolate Fountain
Choose between Dark or White Chocolate Fondue Fountain
Assorted Accompaniments to include: Strawberries, Pineapple, Marshmallows,
Rice Crispy Squares, Pretzels and Chocolate Brownie Bite
$13.50 per person
Italian Coffee Bar
Available selections:
Espresso, Cappuccino, Latte, Americano, Mocha and Macchiato
Special requests planned ahead of time through your Catering Manager.
These selections above can also be made into Iced Coffee Beverages,
shaken and served in a Martini Glass.
Custom Pricing
Menu Cards
Add an elegant touch with personalized menus. Your choice of Standard Ivory Cardstock or and an indulgent twist with
chocolate edible Menus!
Ivory Menus.....................................................................$1.00 per person
Edible Chocolate Menus......................................................Custom Pricing
Petit Dessert Station based on two (2) pieces per person.
Prices are valid through October 2011, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.BEVERAGES AND SPECIALTY BARS
Make your wedding day planning so much easier by ordering a packaged bar.
This allows for unlimited beverage consumption within the agreed-upon hours.
Your guarantee must match the wedding package guarantee.
Packaged Bar Service
One Hour
$22.00 Premium Brands
$24.00 Select Brands includes Organic Brands
Two Hours
$28.00 Premium Brands
$30.00 Select Brands includes Organic Brands
Three Hours
$34.00 Premium Brands
$36.00 Select Brands Organic Brands
Four Hours
$40.00 Premium Brands
$42.00 Select Brands includes Organic Brands
With the Bar Service, the Following is Included:
Premium or Select Brands, Assortment of Domestic & Imported Beer, Wines,
Sodas, Juices and Bottled Water.
Enhancements to Your Bar Package:
Add a Custom Signature Drink...................................$1.00 per person
Add Energy Drinks....................................................$2.00 per person
Add Fresh Fruit Mojitos, Sangria and Blended Drinks....$3.00 per person
Bartender fee $175.00 each per 100 guests.
Bar Packages may be extended beyond four hours at an additional Charge of $6.00 per guest per hour.
Prices are valid through October 2011, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.BEVERAGES AND SPECIALTY BARS
(Continued)
Sponsored Bar Service
Select Brands $8.50
Organic Brands $8.00
Premium Brands $7.50
Imported Beer $6.00
Domestic Beer $5.50
Cellar Master Wine $9.00
Fruit Juices $4.50
Soft Drinks $3.50
Bottled Water $4.00
Premium Brands
Scotch - Dewar’s
Bourbon - Jim Beam
Vodka - ABSOLUT
Gin - Beefeater
Rum – Bacardi Light
Whiskey – Jameson Irish Whiskey
Tequila – Herradura Blanco
Select Brands
Scotch - Chivas Regal
Bourbon - Jack Daniel’s
Vodka – Grey Goose
Gin - Bombay Sapphire
Rum – Captain Morgan
Bacardi Light
Canadian Whiskey - Crown Royal
Tequila – Patron Silver
Organic Brands
Scotch – Highland Harvest
Vodka – Tru
Gin - Tru
Rum – CRUSOE
Tequila – 4 Copas Blanco
Bartender fee $175.00 each per 100 guests.
Prices are valid through October 2011, are subject to change and do not include current 8.1% Sales Tax and 21% Gratuity.TERMS AND CONDITIONS
Food and Beverage Requirements
• Brunch is served from 9:30am - 1:30pm – $85.00 per person minimum
• Dinner is served from 2:00pm - 12:00am – $80.00 per person minimum
• Lunch option also available from 11:30am – 2:00pm - $60.00 per person minimum. Please contact your
Catering Manager for further details.
• Custom-made wedding cake prices start at $9.00 per person with a 35 person minimum.
• Plated children’s menus are available upon request and are available for children ages twelve (12) and
under. Children between the ages of six (6) and twelve (12) years old are 50% off the package price.
• Dual entrees for sit down menus may only be offered to parties of 50 persons or more with an
additional cost of $10.00 per person and only if the two following provisions are met. (1) The client
must supply the breakdown at the same time as the guarantee. (2) The client must provide tickets or
place cards stating who ordered what prior to the event. No more than two (2) entrees may be offered
and the soup, salad and dessert must be the same.
• Lunch sit down meals require a two (2) course minimum.
• Dinner sit down meals require a three (3) course minimum. Prices range from $100.00 - $130.00 per person.
• Reception and hor d’oeuvres menus range in price from $80.00 - $110.00 per person.
Prices
• Prices listed are current and are subject to change without notice.
• All prices exclude the current 8.1% sales tax and 21% gratuity.
• Once booked, prices may be confirmed six (6) months out.
Guarantees
• Guarantees for all functions must be given to the Catering Office seventy-two (72) hours prior to
a function (ninety-six (96) hours on weekends and holidays). If no guaranteed minimum number
is received, you will be charged the expected number set forth on the special function arrangement
sheet, as a guarantee or the number of people actually served, whichever is greater. In addition,
we will not be obligated to serve or set up more than 3% above your guaranteed number.
Service charges
• Food functions require a thirty-five (35) person minimum.
• Cash liquor service – a labor charge of $175.00 per cashier will be added to the check.
• Liquor service – a labor charge of $175.00 per bartender will be added to the check.
• Live action food service – a labor charge of $175.00 per uniformed chef will be added to the check.
• All food items must be supplied and prepared by the Hotel. The guest may not remove food from
the premises. No food or beverage, of any kind, will be permitted to be brought into the Hotel
by the guest or any of the customer’s guests or attendees.
Cancellations
(This Cancellation Policy pertains only to functions booked through the Catering Department)
• Should it be necessary to cancel a catered function, the following policy concerning refunds will apply:
Date of Cancellation: Liquidated Damages Due:
90 days or more prior to your event Total of non-refundable deposit, plus all applicable taxes
46 days – 90 days prior to your event 50% of estimated revenue, plus all applicable taxes
15 days – 45 days prior to your event 25% of estimated revenue, plus all applicable taxes
14 days prior to your event or less 100% of estimated revenue, plus all applicable taxes
Liquor Service
• Mandalay Bay reserves the right to refuse service to any person who visibly appears to be intoxicated
and guests must be 21 year of age or over before alcoholic beverages are permitted to be served.
Timing
• Wedding parties in the morning and afternoon (from 9:00am – 2:00pm) have the room for three hours.
• Wedding parties in the evening (from 2:00pm – 12:00am) have the room for four hours.
• If the wedding reception exceeds the time allotted there will be a room rental charge starting
at $500 per hour.
• The client may access the room two hours prior to the start time to decorate. Client is responsible for all set up and strike of décor not provided by
Mandalay Bay Resort & Casino.You can also read
