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B R E A K F A S T | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 1

All plated breakfasts are served with your choice of petite breakfast pastries or muffins with butter, Westrock regular coffee, decaffeinated coffee, hot tea service and orange juice.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

CL ASSICScrambled eggs

Fruit and berries

Country potatoes with sage and garlic

MEATS | CHOICE OF ONEBacon, smoked ham or link sausage

32 per person

KALE AND MUSHROOM QUICHEBraised lacinato kale, Texas shiitake mushrooms, local goat cheese, golden raisin tomato chutney with herb salad

Fruit and berries

34 per person

HUEVOS RANCHEROSTwo poached eggs, chorizo, black beans, corn tortillas, Jack cheese and ranchero salsa

Fruit and berries

33 per person

BAKED EGGSCurry braised chickpeas, marinated feta, bloomsdale spinach and harissa

Fruit and berries

34 per person

CRAB AND CORN BENEDICTPoached eggs, garlic spinach, jumbo lump crab and griddled corn cakes with lemon hollandaise

Fruit and berries

39 per person

P L AT E D

B R E A K F A S T | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 2

All continental breakfasts are served with your choice of Westrock regular coffee, decaffeinated coffee, hot tea service and orange juice.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

FRISCO CONTINENTALFruit and berries

Steel-cut oatmeal served with brown sugar, pecans and raisins

Fruit yogurts, plain yogurt and assorted dry cereal with whole or skim milk

Assorted pastries, quick breads and croissants with butter and house made jam

32 per person

CO N T I N E N TA L

B R E A K F A S T | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 3

ENHANCEMENTS

COLDAssorted individual yogurts | 4.5 each

Tropical fruit cups | Mango, lychee, papaya, kiwi and pineapple | 5 each

Chia pudding with assorted flavors and toppings

5 each

House granola and yogurt bowl with seasonal fruit and chia | 6 each

Deviled eggs with smoked salmon, asparagus, crab, chives and Dijon mustard | 30 per dozen

Assorted breakfast pastries and breads served with cultured butter and house made jam | 60 per dozen

Assorted bagels and cream cheeses | 60 per dozen

Gluten free breakfast breads | 72 per dozen

HOTSteel-cut oatmeal served with brown sugar, pecans, and raisins | 6 each

Breakfast burrito with sausage, eggs, Jack cheese and salsa | 7 each

Breakfast croissant with scrambled eggs, American cheese and bacon | 8 each

Poached egg bowl served with curried chickpeas, quinoa, avocado and sweet potato hash | 8 each

Quiche with kale, mushrooms, ham, cheese, potato and chorizo | 30 per pie (12 slices)

B U F F E TAll buffet breakfasts are served with your choice of Westrock regular coffee, decaffeinated coffee, hot tea service and orange, cranberry or grapefruit juices. Breakfast buffets include fruit, berries, breakfast bread, mini pastries, muffins and bagels served with cultured butter, house made jam and cream cheese.

Breakfast buffets require a minimum of 15 people. For groups below the minimum, a fee of 6 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

BUILD YOUR OWN

STARTERS | CHOICE OF ONECold cereal selections served with whole and skim milk

Cheddar-chive grits

Steel-cut oatmeal served with brown sugar, pecans and raisins

EGGS Scrambled eggs

Migas scramble with tortilla chips, onions, chorizo, peppers and queso fresco | additional 3 per person

Country scramble with sharp cheddar, smoked country ham and scallions | additional 3 per person

Mushroom scramble with Gruyere, thyme and chives | additional 3 per person

POTATOES | CHOICE OF ONE Crispy hash browns and roasted new potatoes with rosemary, garlic confit, olive oil and sea salt

Country potatoes with sharp cheddar, scallions and black pepper

MEATS | CHOICE OF ONEPork link sausage

Chicken apple sausage

Smoked pork bacon

Turkey bacon

39 per person

B R E A K F A S T | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 4

Chef attendant required on Omelet Station and Pancake Bar at 150 per chef, with one chef per 25 people. Action stations are enhancements to the full breakfast buffet. Breakfast Tacos require a minimum of 25 tacos.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

OMELET STATIONMade-to-order farm fresh eggs and egg whites

ACCOMPANIMENTSBlack forest ham, bacon, pork sausage, chorizo, smoked salmon, tomatoes, mushrooms, onions, bell peppers, spinach, jalapeños, cheddar, Swiss cheese and feta

12 per person

BAGEL BARAssorted bagels

ACCOMPANIMENTSCream cheese | Regular, honey almond and herb

House jam and cultured butter

Smoked salmon, red onions, capers, tomatoes and arugula

Smoked turkey, sliced havarti cheese, dill pickle spears, whole-grain mustard and Dijon mustard

15 per person

BISCUIT AND CORN BREAD BARButtermilk biscuits and corn bread

ACCOMPANIMENTSCreamy sausage gravy, country ham and mini buttermilk fried chicken

Local honey, house made jam and cultured butter

Hot sauce, sweet pickles and pickled peppers

13 per person

PANCAKE BARCooked-to-order buttermilk and buckwheat pancakes

ACCOMPANIMENTSSyrup | Bourbon barrel maple, blueberry and strawberry

Cultured butter, chocolate shavings and powdered sugar

10 per person

BREAKFAST TACOSFlour tortillas served with verde and roja salsas and seasonal relish

CHORIZO, EGG AND CHEESEChorizo, eggs, cilantro and Jack cheese

8 each

BACON, EGG AND CHEESESlab bacon, eggs and sharp cheddar

8 each

POTATO, EGG AND CHEESECrispy potatoes, Jack cheese, eggs and hot sauce

7 each

RAW JUICE BARPOWER GREENSKale, parsley, celery, apple and lemon

GINGERBEETRed beets, ginger, carrots, turmeric and lime

THAI FIGHTERCucumbers, ginger, red peppers, coconut water and lemon grass

8 per person

AC T I O N S TAT I O N S

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MORNING TOAST

AVOCADO TOASTSeeds, pickled carrots and ricotta

FRUIT AND CHEESE TOASTGrapes, apples, almonds and ricotta-honey spread

TOMATO BACON TOASTBasil pesto and shaved pecorino

SMOKED SALMON TOASTCaper spread, cucumbers and pickled onions

BANAY-NAY TOASTCashew butter, bananas, chia and honey

20 per person

THE MORNING GOOP

SNACKSOat and flax granola, coconut chia pudding cups and superfood trail mix

Multigrain bread with cashew butter, cultured butter and local honey

Whole fresh fruits

BEVERAGESFruit kefir smoothie bowls and avocado matcha shots

Fruit and vegetable juices

25 per person

M O R N I N GMorning breaks are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Prices based on 30 minutes of service.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

DOUGHNUTS AND COFFEE

SNACKSAssorted doughnuts Fruit and sausage kolaches

BEVERAGECold brew coffee

18 per person

BUILD YOUR OWN TRAIL MIX

NUTS AND SEEDSAlmonds, cashews, pepitas, sesame seeds and pecans

DRIED FRUITPeaches, coconuts, blueberries, apricots, mangos and cherries

GRAINSGranola, popcorn, Grape Nuts and Cheerios

SWEETSYogurt raisins, peanut butter chips, M&M’s and crushed Oreos

20 per person

B R E A K S | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 2

A F T E R N O O NAfternoon breaks are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Prices based on 30 minutes of service.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

SODA JERKIce cream floats | Root beer and orange soda

Hot fudge sundae, ice cream bars, frozen fruit bars and ice pops

Red licorice and salt water taffy

18 per person

CRAVE POPCORNINDIVIDUAL BAGS OF POPCORNButtered, caramel, dark chocolate sea salt, dill pickle, whipped cream served with caramel Jordan almonds and wasabi peas

BEVERAGESAssorted novelty sodas

18 per person

CANDY JAR BREAKSNACKSMini candy bars | M&M’s, gum drops, peppermint patties, Hershey’s Kisses, Hot Tamales, jelly beans, Bit-O-Honey

Yogurt covered raisins and chocolate covered pretzels

BEVERAGESBottled root beer, orange and grape soda

18 per person

FIESTASNACKSTortilla chips, roasted tomatillo salsa, guacamole, salsa rojo, pico de gallo, chili con carne, assorted hot sauces and mango chile

BEVERAGESJarritos sodas

18 per person

CORNUCOPIAApple wedges, celery and carrot sticks, grapes, strawberries with Nutella, peanut butter, caramel, ranch dips and Amber Valley Port Derby cheese

20 per person

AFTERNOON HIGH TEA BREAKScones, Devonshire cream, fruit preserves and tea biscuits

Cucumber and dill tartine

Smoked chicken salad finger sandwich

Country egg salad sandwich

Smoked salmon tartine

Chilled pasta and herb salad

Seasonal fruit skewers

32 per person

COOKIES AND CREAMCOOKIESChocolate chip, peanut butter, oatmeal raisin and white chocolate macadamia nut

CREAMHouse made vanilla ice cream

Whole, chocolate and strawberry milk trio

20 per person

B R E A K S | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 3

Build your own breaks are served with your choice of Westrock regular coffee, decaffeinated coffee, hot tea, Deja Blue bottled water, assorted Pepsi and Dr. Pepper brand soft drinks.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

BUILD YOUR OWN

SWEET | CHOICE OF ONEIndividual peach raspberry vanilla parfait

Assorted mini sweet pies

Marshmallow and peanut butter brownie with Nutella frosting

Caramelized marshmallow chocolate brownie skillet

Mini strawberry apple crumble cake

Muesli and Key lime cookies

Strawberry vanilla mini cake

Dark chocolate dipped kiwi lollipops and orange zests

SALTY | CHOICE OF ONESmoked paprika and Parmesan cheese straws

Big Tex cornmeal corn dog and Texas honey mustard

Texas beef jerky

Carmelized bourbon pecans

White cheddar popcorn

Strawberry licorice twists

House made pumpkin seed granola bars

SAVORY | CHOICE OF ONEWhite bean hummus and roasted fresh baby vegetables

Cucumber rollups stuffed with grapfruit and crab salad

Shrimp cocktail pinwheels in cilantro tortillas

Caprese salad balsamic vinaigrette pipettes

Fruit and sausage kolaches

20 per person

B R E A K S

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B U I L D YO U R OW NBuild your own breaks are served with your choice of Westrock regular coffee, decaffeinated coffee, hot tea, Deja Blue bottled water, assorted Pepsi and Dr. Pepper brand soft drinks.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

ENHANCEMENTSWhole fruits | 3.5 each

Vine and tree-ripened fruits, melons and berries

9 per person

Granola and candy bars | 4 each

Assorted energy and low carb bars | 5 each

Baked pretzel sticks and whole-grain mustard

7 each

Gluten free cookies | 70 per dozen

Brownies | 60 per dozen

Blondies | 60 per dozen

Rice Krispies squares | 52 per dozen

Lemon bars | 56 per dozen

Lime bars | 56 per dozen

Tortilla chips with fresh salsa, salsa verde and guacamole | 12 per person

Assorted bags of chips and pretzels | 4 per bag

Mini Babybel and The Laughing Cow cheese wedges and crackers | 50 per dozen

Vegetable crudité shooter with buttermilk ranch

5.25 each

Individual bags of trail mix and dried fruit | 6 each

Assorted ice cream novelties and frozen fruit bars

6 each

Assorted 100 calorie packs | 5 each

Assortment of cookies | Chocolate chip, oatmeal, peanut butter and white chocolate macadamia

56 per dozen

B R E A K S | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 5

ALL DAYWestrock regular coffee, decaffeinated coffee, hot tea selection, assorted Pepsi and Dr. Pepper soft drinks, Deja Blue still water and San Pellegrino sparkling water

28 per person

B E V E RAG E SPrices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

SELECTIONSWestrock regular coffee, decaffeinated coffee and hot tea selection | 90 per gallon

Iced tea | 80 per gallon

House made lemonade | 70 per gallon

Bottled juices | 5 each

Assorted Naked juices | 7 each

Assorted Pepsi and Dr. Pepper regular and diet soft

drinks | 5 each

Deja Blue | 5 each

FIJI still water | 6 each

San Pellegrino sparkling water | 6 each

SPECIALTY Red Bull | 7 each

Sugar-free Red Bull | 7 each

Frappuccino | 7.50 each

Sports drinks | 6.50 each

Bottled iced tea | 6 each

INFUSED WATERWatermelon rosemary, lemon thyme, strawberry basil, raspberry mint and cucumber mint

25 per gallon

L U N C H | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 1

All plated lunches are served with your choice of artisan bread and butter, Westrock regular coffee, decaffeinated coffee and iced tea.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

STARTERS | CHOICE OF ONE

SOUPS Roasted cauliflower with chili oil, golden raisins and capers

Curried carrot and squash with cilantro, ginger and cardamom crème fraîche

Chilled raw tomato with sourdough croutons and zucchini pico de gallo

Creole shrimp with okra, tomato and scallions

SAL ADS

Baby lettuce with sherry vinaigrette, fresh herbs, shaved radishes and shaved carrots

Classic Caesar with anchovies, Parmigiano-Reggiano, croutons and romaine

Little gem lettuce wedge with grilled gem hearts, tomato vinaigrette, herb breadcrumbs and blue cheese

Beet and avocado salad with carrots, celery roots, mustard vinaigrette and snow peas

Roasted baby carrots and red quinoa salad with toasted coriander vinaigrette and fried raisins

Black kale with sourdough breadcrumbs, radishes, lemons, feta and mint

LIGHT ENTRÉES | CHOICE OF ONE Frisco chop salad

Gem lettuce with baby tomatoes, olives, hard eggs, shaved carrots, blue cheese, celery hearts, herbed breadcrumbs and creamy tarragon dressing

Chicken | 46 per person

Salmon | 49 per person

Hangar steak | 51 per person

ENTRÉES | CHOICE OF ONE Chopped cauliflower served with a golden raisin caper relish, brown butter and cauliflower á la nage

35 per person

Stuffed chicken served with chorizo, Chihuahua cheese queso, roasted baby zucchini, corn pudding and lime butter

48 per person

Herb-roasted chicken served with sweet potato mash, Brussels sprouts and rosemary jus

48 per person

Roasted salmon served with dill new potatoes, raw asparagus salad and lemon crème fraîche

49 per person

Grilled hangar steak served with bacon braised black-eyed peas, black kale and chimichurri

51 per person

Petite filet of beef served with horseradish glazed carrots, buttered yukons and red wine sauce

58 per person

P L AT E D

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P L AT E DAll plated lunches are served with your choice of artisan bread and butter, Westrock regular coffee, decaffeinated coffee and iced tea.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

DESSERTS | CHOICE OF ONE Crème brûlée and orange cream

Classic cheesecake with yuzu berry sauce and whipped cream

Lemon meringue tarte with ginger sauce and cardamom cream

Chocolate decadence cake with vanilla sauce and caramel drizzle

Butterscotch martini with almond cream, toasted almonds and Oreo crumbles

L U N C H | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 3

All buffet lunches are served with your choice of Westrock regular coffee, decaffeinated coffee and iced tea. Lunch buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

TEXAS STAR BUFFET

STARTERSTexas red chili with cheddar, chopped onions, pickled jalapeños and house corn bread

Melon salad with baby arugala, pickled jalapeño and mint drizzle

Grilled corn salad with pickled onions, nopales, mint, cotija cheese and lime dressing

ENTRÉESBarbecue pulled pork served with white bread, sour pickles, raw onions and jalapeños

Grilled barbecue chicken served with mustard barbecue sauce and pineapple

Smoked kielbasa sausage served with caramelized peppers and onions

ACCOMPANIMENTSCreamy mustard potato salad

Creamed corn casserole

Cast-iron beans

DESSERTSFruit cobbler with crème anglaise

Chocolate pecan tart

52 per person

CALI LUNCH BUFFET

STARTERSZucchini and fennel soup with bird seed, squash blossoms, fennel fronds and Texas extra virgin olive oil

Grilled asparagus salad with snap peas, pecorino, hazelnuts, radishes and cured egg yolks

Baby lettuce with aged sherry vinaigrette, picked herbs and shaved carrots

Wilted greens with chard, kale, mustard, shallot confit and lemon

ENTRÉESHerb roasted chicken served with chimichurri, roasted garlic and herb jus

Seared salmon served with herb-butter broth and raisin chutney

Grilled flat iron steak served with tomato-olive relish, horseradish jus and black pepper

ACCOMPANIMENTSThyme glazed carrots with cardamom yogurt, walnuts and marjoram

Beet and avocado with carrots, celery roots, mustard vinaigrette and snow peas

Artisan breads and crackers with cultured butter and Texas extra virgin olive oil

DESSERTSWhite chocolate kiwi tart with vanilla creme and black sesames

Caramel custard with raspberry syrup and tuile

Dark chocolate torte with young olive oil and whipped cream

54 per person

B U F F E T S

L U N C H | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 4

REGIONAL MEXICAN

STARTERSChicken tortilla soup with cilantro, sour cream and crispy tortilla strips

Nopales salad with pickled onions, hard boiled eggs and lime

Little gem salad with avocado, pickled sweet peppers and grilled corn

ENTRÉESAncho braised chicken served with crema, cotija and avocado

Grilled beef fajita served with tomatillo relish and chipotle glaze

ACCOMPANIMENTSFlour and corn tortillas

Mushrooms and rajas

Tortilla chips, charred tomato salsa, salsa verde and guacamole

Cilantro rice

Charro beans

DESSERTSTres leches cake

Mexican chocolate cake

Sopapilla cheesecake pie

48 per person

B U F F E T SAll buffet lunches are served with your choice of Westrock regular coffee, decaffeinated coffee and iced tea. Lunch buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

ITALIAN LUNCH

STARTERSWhite bean soup with rosemary, soffritto and pancetta

Grilled raddichio and endive with Parmigiano-Reggiano, white balsamic and extra virgin olive oil

Pole bean salad with salumi, green olives and basil

Snow pea shoots with pecorino, snap peas, grapes and mustard vinaigrette

ENTRÉESBraised short ribs served with sage jus and gremolata

Chicken picatta served with caper-garlic brown butter

House made bolognese with fresh herbs and pecorino

ACCOMPANIMENTSRoasted eggplant and squash with tomato, garlic and herbs

Tuscan-style roasted potatoes

Artisan breads and crackers with cultured butter and Texas extra virgin olive oil

DESSERTSTiramisu

Cannoli

Amaretti

54 per person

L U N C H | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 5

All buffet lunches are served with your choice of Westrock regular coffee, decaffeinated coffee and iced tea. Lunch buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

PAN ASIAN BUFFET

STARTERSTom kha gai with lemon grass and coconut broth, chicken and mushrooms

Chilled sesame noodles with soba, scallions, citrus segments and mint

Tiger salad with herbs, mizuna, radish and Szechuan chili oil

Cucumber salad with jalapeño, nuoc cham, mint, avocado and coriander

ENTRÉESMiso glazed white fish with charred bok choy, shitake mushrooms and white sesame

Charred vegetable flat noodle with sweet chili glaze, mint and yam curry

Red curry chicken served with coconut milk, peanuts and lemon grass

ACCOMPANIMENTSJasmine rice

Stir-fry vegetables

Braised tofu with sweet soy, shiitake mushrooms and chili oil

Mango sticky rice

Artisan bread and butter

DESSERTSChocolate decadence and sweet sesame sauce

Matcha tea panna cotta with passion fruit

52 per person

B U F F E T S

L U N C H | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 6

All buffet lunches are served with your choice of Westrock regular coffee, decaffeinated coffee and iced tea. Gluten free bread available on request. Lunch buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

SANDWICH BAR

SOUPS |CHOICE OF ONE Texas red chili with grass-fed beef, ancho and dark chocolate

Zucchini and fennel soup with bird seed, squash blossoms, fennel fronds and Texas extra virgin olive oil

White bean soup with rosemary, soffritto and pancetta

Chicken tortilla soup with cilantro, sour cream and crispy tortilla strips

SAL ADS | CHOICE OF TWO Baby lettuce with aged sherry vinaigrette, picked herbs and shaved carrots

Grilled asparagus salad with snap peas, pecorino, hazelnuts, radishes and cured egg yolks

Classic Caesar with anchovy dressing, Parmigiano-Reggiano, sourdough croutons and romaine hearts

Olive oil potato salad with grain mustard, celery, pickled shallots, dill and parsley

Roasted baby carrots and red quinoa salad with toasted coriander vinaigrette and fried raisins

Seasonal fresh fruit salad

GOURMET SANDWICHES AND WRAPS | CHOICE OF THREE Smoked turkey breast served on multigrain bread with sprouts, grain honey mustard, pickles and Gruyere cheese

The Italian served on ciabatta with mortadella, coppa, prosciutto, ‘nduja, roasted peppers, balsamic and extra virgin olive oil

Roast beef served on sourdough with horseradish mayo, sharp white cheddar and arugula

Smoked ham and cheese served on potato bread with sweet onion jam

Charred eggplant wrap with hummus tehina, cucumbers, peppers and feta

Smokey pimento cheese with arugula salad and pickled peppers

HOT SANDWICHESCuban with country ham, braised pork, grain mustard, sweet pickles and provolone

Mushroom grilled cheese with brioche, comte, cheddar and mushroom spread

Shaved chicken melt with bacon jam, Gouda and sliced tomato

Add 5 per hot sandwich

DESSERTS Cookies

Blondies

Brownies

48 per person

B U F F E T S

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Boxed lunches are served with quinoa salad, chips, whole fruit, cookie and Deja Blue bottled water. Gluten free bread available on request. Boxed lunches require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

SANDWICHES | CHOICE OF THREE

SMOKED TURKEY BREAST Served on multigrain bread with sprouts, grain honey mustard, pickles and Gruyere

ROAST BEEF ON SOURDOUGHWith horseradish mayo, sharp white cheddar and arugula

SMOKED HAM AND CHEESEServed on potato bread with sweet onion jam

SMOKEY PIMENTO CHEESEWith arugula salad and pickled peppers

CHARRED EGGPL ANT WRAPWith hummus, tehina, cucumber and peppers

40 per box

B OX E D

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Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

WARMTALLEGGIO ARANCINEWith arugula pesto

5 per piece

WHITE YAM FRITTERWith fish caramel and shiso

5 per piece

CHICKEN MEATBALLSWith plum barbecue

5 per piece

FRIED CASTELVETRANO OLIVESWith spicy pork sausage and Parmigiano-Reggiano

6 per piece

SMOKED FISH CROQUETTEWith pimento aioli

6 per piece

CRISPY CATFISH SKEWER Prepared cha ca style

6 per piece

L AMB KOFTAWith harissa and cumin scented yogurt

7 per piece

GRILLED QUAIL LEGSWith chipotle honey

7 per piece

SEARED FATTY BEEFWith black currant glaze and pickled mustard

7 per piece

BUTCHER MEATBALLWith cream peppercorn sauce

7 per piece

CHILLEDFENNEL AND CITRUSWith young olive oil, chive and ouzo

5 per piece

CHICKEN LIVER MOUSSEServed on sourdough with pickled onions

5 per piece

WILD MUSHROOM SAL ADServed on brioche bread with green goddess dressing

5 per piece

SALMON TARTAREServed on sesame crackers with soubise and yuzu kosho

6 per piece

MAPLE DUCK HAMWith beluga lentils and apples

6 per piece

SHAVED PARMIGIANO-REGGIANOWith lavender honey

6 per piece

BL ACKENED SHRIMPWith pineapple vanilla sauce

6 per piece

SZECHUAN BEEF SKEWERWith chili paste and scallions

7 per piece

STEAK TARTAREWith black garlic aioli and fried capers

7 per piece

SPICY TUNAWith crispy rice, sriracha mayo and serrano

7 per piece

CAVIAR BILINICaviar, créme fraîche and dill

8 per piece

H O R S D ’O E U V R E S

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Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

BEET AND AVOCADO POT STICKERSWith yogurt, pickled mustard and mint

10 per person

GRILLED CAL AMARIWith parsley, lemon zest and black pepper

14 per person

SMOKED SALMONWith leche de tigre, tortilla chips and avocado

16 per person

GREEN MALFATTI CARBONARAWith chicken egg bottarga, pancetta and parsley sauce

13 per person

CHARRED BABY OCTOPUSWith English peas, Chinese sausage and preserved lemon

15 per person

POKÉ TUNA BOWLCarolina gold rice, black rice, vegetable noodles, spicy ahi, sweet braised tofu and mushrooms, avocado, cilantro, sesame paste and tamarind sauce

15 per person

SHORT RIB TORCHONWith potato purée and tobacco onions

13 per person

BRAISED DUCK CONFITPear, pistachios, endive slaw, corn croutons with blood orange purée and lemon chips

15 per person

FRISCO CRAB CAKEJumbo lump crab with lemon butter lobster nage

14 per person

S M A L L P L AT E S

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Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

LOCAL CHEESESelection of locally made cheeses

Served with preserves, honeycomb, fresh fruit, seeded crackers and artisan breads

20 per person

CHARCUTERIE Selection of fresh and dried sausages, pates and whole mussels

Served with mustards, house pickles and sourdough

20 per person

CHEESE AND CHARCUTERIE27 per person

CAPTAIN SALERNO’S SEAFOOD TOWER

THE FIRST MATEPoached shrimp, oysters, clams and ceviche salad

Served with smoked cocktail sauce, rémoulade and lemons

35 per person

THE BRIDGEPoached shrimp, oysters, crab salad, lobster, trout roe and clams

Served with smoked cocktail sauce, rémoulade and lemons

70 per person

MEZZEHummus tehina, baba ganoush, roasted peppers, marinated feta, warm pita, assorted grilled vegetables and Castelvetrano olives

15 per person

CAVIARCaviar, salmon roe, purple onions, chives, black olives, capers, scallions, egg, créme fraîche, toast points, blini, crushed ice

market price per person

D I S P L AYS

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ENHANCEMENTSGreen beans

Thyme glazed carrots

Roasted eggplant and squash

Country grits

Buttermilk mashed potatoes

Roasted fingerling potatoes

Loaded polenta

7 per person

C A RV I N GCarving stations require a minimum of four stations. Chef attendant required at 150 per chef with one chef per 75 people.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

STATIONS

CRISPY SALT & PEPPER PORK BELLYWith Southern grits

18 per person (minimum 25 people)

44 FARMS PRIME RIBHorseradish sauce and sponge rolls

30 per person (minimum 40 people)

SEARED BEEF RIB STEAKRed wine sauce, pastrami spice and pickled red cabbage

22 per person (minimum 40 people)

HERB ROASTED CHICKENSage-port jus and creamy rice grits

15 per person (minimum 25 people)

CURED SALMON GRAVL AXDill crust, house crème fraîche and beet relish

22 per person (minimum 25 people)

PEPPERCORN CRUSTED SMOKED SIRLOIN Loaded polenta and red pepper gastric

25 per person (minimum 40 people)

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Chef attendant required at 150 per chef, with one chef per 75 people.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

RYE-SOTTO BARArborio, rye grain, roasted mushrooms, cured tomatoes, rendered lardons, roasted seasonal squash, lemon and thyme peas, braised rapini, sliced scallions, bird seed, asparagus slivers, crumbled goat cheese, shaved pecorino, grated Parmesan cheese, cultured butter and fresh herbs

24 per person

OKONOMIYAKI BARBuckwheat pancakes, bean sprouts, scallions, smoked bacon, white cheddar, charred octopus, hoisin, spicy mayo and bonito

22 per person

NOODLE BARSoba and peanut sauce with curried rice noodles

Crispy noodles with cha sui pork and crab lo mein

25 per person

ROASTED POTATO BARPOTATOES | CHOICE OF TWOPeruvian purple, sweet, gold, roasted and smashed potatoes

ACCOMPANIMENTS

Rendered lardons, chives, sour cream, fresh herbs, caramelized onions, brown sugar, roasted garlic mash, shredded cheddar, pepper Jack cheese, cultured whipped butter, whipped chipotle butter and arugula pesto spread

18 per person

TAQUERIA EL CHAPO Crispy pork carnitas, chicken tinga, rajas and queso fresco

ACCOMPANIMENTS

Salsa verde, salsa roja and avocado-pepita relish

Fresh corn tortillas, chopped onions and cilantro

20 per person

POKÉ BAR

PASTACarolina gold rice, black rice and vegetable noodles

ACCOMPANIMENTSSpicy ahi, hamachi mango, chili shrimp, sweet braised tofu and mushrooms

Avocado, cilantro, sesame paste and tamarind sauce

27 per person

SHRIMP AND GRITSAnson Mills rice grits, kefir butter, Gulf white shrimp, ‘nduja pan sauce and shaved charred Brussels sprouts

25 per person

MACARONI AND CHEESE BARPASTACavatappi and elbow pasta

ACCOMPANIMENTS

Cured tomato, roasted mushrooms, lardons, prosciutto crisp, chorizo, poached bay shrimp, marinated artichokes, caramelized onions, Gorgonzola dolce, shredded cheddar and pepper Jack cheese

22 per person

AC T I O N S TAT I O N S

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SOUPS OR SAL ADS | CHOICE OF ONE

SOUPSCurried carrot and squash with cilantro, ginger and cardamom crème fraîche

Roasted mushroom with rosemary pine nut granola and chili oil

Seafood and corn chowder with shrimp, white fish, roasted peppers and garlic cream

Lamb and barley with stout beer, leeks, shiitake mushrooms and chives

Cauliflower and sunchokes with raisin chutney and marjoram

SAL ADSBaby lettuce with aged sherry vinaigrette, picked herbs and shaved carrots

Little gem lettuce wedge with grilled gem hearts, tomato vinaigrette, herb breadcrumbs and blue cheese

Grilled asparagus with snap peas, pecorino, hazelnuts, radishes and cured egg yolks

Classic Caesar with anchovy dressing, Parmigiano-Reggiano, sourdough croutons and romaine hearts

Beet and avocado salad with carrots, celery roots, mustard vinaigrette and snow peas

Kale gjelina with breadcrumbs, fennel, ricotta salata, lemon, extra virgin olive oil and mint

Roasted baby carrots and red quinoa with toasted coriander vinaigrette and fried raisins

P L AT E DAll plated dinners are served with your choice of artisan bread and butter, Westrock regular coffee, decaffeinated coffee and hot tea. Price based on entrée selected. All seafood offerings are subject to change based on seasonality. Preselect choice of, additional 10 per person with 72 business hours required. Choice of tableside entrée service, additional 25 per person with a maximum of (2) two entrée options. Tableside entrée service is available for a maximum of 50 people. With these options, all guests will be charged the price of the highest priced entrée of the selection.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

STARTERS | CHOICE OF ONE

CRISPY PORK TERRINEWith dried cherry mostarda and herb salad

Add 12 per person

COCONUT BRAISED CHICKPEASWith yellow curry, crispy shallots and mint

Add 13 per person

RICOTTA DUMPLINGSWith braised lamb sugo and citrus gremolata

Add 14 per person

CHARRED BABY OCTOPUS With white bean salad, chimichurri and pickled celery

Add 15 per person

CHA CA STYLE CATFISH With turmeric, scallion, dill, basil and nuoc cham

Add 15 per person

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P L AT E DAll plated dinners are served with your choice of artisan bread and butter, Westrock regular coffee, decaffeinated coffee and hot tea. Price based on entrée selected. All seafood offerings are subject to change based on seasonality and market availability. Preselect choice of, additional 10 per person with 72 business hours required. Choice of tableside entrée service, additional 25 per person with a maximum of (2) two entrée options. Tableside entrée service is available for a maximum of 50 people. With these options, all guests will be charged the price of the highest priced entrée of the selection.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

ENTRÉES | CHOICE OF ONE

HERB ROASTED CHICKENServed with charred sourdough, bitter greens and chicken liver vinaigrette

64 per person

BASEBALL NY STRIPServed with garlic herb smashed potatoes and roasted root vegetables

68 per person

AROMATIC SHORT RIBServed with rice grits, Chinese broccoli, fried garlic and plum sauce

68 per person

SEARED SALMONServed with cauliflower butter, Brussels sprouts and black garlic vinaigrette

72 per person

SEASONAL FRESH FISHServed with garbanzo ragu, chorizo and smoked tomato butter

76 per person

DUKKAH SPICED LAMB KEBABServed with sweet potato curry, lime raitha and grilled zucchini

75 per person

FILET OF BEEFServed with maitake mushrooms, red wine sauce, broad beans and fingerlings

78 per person

DUO ENTRÉES | CHOICE OF ONE

CRISP PORK BELLY AND JONAH CRAB Served with dried stone fruit, vermouth butter, sunchokes and snow pea shoots

80 per person

BRAISED SWORDFISH CIOPPINOServed with clams, mussels, spicy tomato-fennel broth and garlic crouton

84 per person (served tableside only)

NY STRIP AND SWEET PRAWNSServed with pomme puree, New Zealand spinach and blood orange butter

88 per person

DESSERT | CHOICE OF ONE

DARK CHOCOL ATE TORTEWith an olive oil whip and a sea salt crunch

CARDAMON CHEESECAKEWith white chocolate, kiwis and graham crackers

KEY LIME PIEWith whipped cream and candied lime zest

CARAMEL CUSTARDWith sea salt, pecan cookies and thyme

GUAVA AND PISTACHIO TARTWith pistachio-sesame tuile and lime sauce

CHOCOL ATE-PECAN PIEWith a bourbon whip

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All buffet dinners are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Dinner buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

HIGH ON THE HOG

STARTERSBlack-eyed peas and ham hock with collard greens and ham broth

Crispy pork confit with whole-grain dijonnaise and chives

Spinach and arugula with warm bacon vinaigrette, house pickles and raw corn

Chicory salad with endive, cilantro, avocado and country ham

Fry bread with whipped lardo and rosemary

ENTRÉESHot sauce glazed back ribs served with red jalapeño sauce and charred scallions

Green chili pork shoulder pozole served with tomatillo, pepitas, hominy and radish salad

Chili rubbed pork loin served with golden raisins and cilantro

SIDESBraised bitter greens with lardon and sherry vinegar

Country grits with aged cheddar and chives

Kale slaw with red cabbage, cilantro, mint and yogurt

DESSERTPineapple upside down cake with Maraschino cherries and vanilla

82 per person

NEW TEXAN

STARTERSCorn and kaffir lime soup with pimentón, charred corn and nopales

Seeded guacamole with serrano, lime, scallions and tortilla chips

Local lettuces with dill, mint, lime, Texas olive oil and shaved radishes

Dressed seasonal vegetables with cream of the season, lemon, Texas olive oil and fresh herbs

House corn bread with cultured butter and local honey

ENTRÉESChorizo stuffed chicken served with lime butter, queso cotija and cilantro

Smoked short ribs served with hominy casserole, pickled onions and parsley

Green chile pork pozole served with poblano, mushrooms, pepitas, hominy and tomatillo

SIDESPinto beans a la charra with slab bacon, modelo and cilantro

Spicy charred okra with chili garlic oil

Cream corn with jalapeño and cotija cheese

DESSERTSticky pecan pudding with toffee sauce, whipped crème fraîche and candied pecans

78 per person

B U F F E T S

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All buffet dinners are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Dinner buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

SOUTHEAST TROPICS

STARTERSTom kha gai with lemon grass and coconut broth, chicken and mushrooms

Chilled sesame noodles with soba, scallion, citrus segments and mint

Tiger salad with herbs, mizuna, radishes and Szechuan chili oil

Cucumber salad with jalapeño, nuoc cham, mint, avocado and coriander

ENTRÉESSteamed black cod with miso butter and braised daikorv radish

Chicken in red curry served with coconut milk, peanuts and lemon grass

Charred vegetable flat noodle with sweet chili glaze, mint and yam curry

SIDES Aromatic short grain rice with cardamom, cumin and caraway

Steamed gai lan with toasted garlic and chili oil

Braised eggplant with sweet garlic sauce, cilantro and mint

DESSERTSMatcha tea panna cotta with passion fruit

Mango sticky rice with coconut milk and coconut nectar

75 per person

B U F F E T S

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All buffet dinners are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Dinner buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

FRISCO BUFFETSOUPS | CHOICE OF ONECurried carrots and squash with cilantro, ginger and cardamom crème fraîche

Roasted mushrooms with rosemary-pine nut granola and chili oil

Lamb and barley with stout beer, leeks, shiitake mushrooms and chives

Cauliflower and sunchoke with raisin chutney and marjoram

SAL ADS | CHOICE OF THREEBaby lettuce with aged sherry vinaigrette, picked herbs and shaved carrots

Little gem lettuce wedge with grilled gem hearts, tomato vinaigrette, herb breadcrumbs and blue cheese

Classic Caesar with anchovy dressing, Parmigiano-Reggiano, sourdough croutons and romaine hearts

Kale gjelina with breadcrumbs, fennel, ricotta salata, lemon, extra virgin olive oil and mint

Roasted baby carrots and red quinoa salad with toasted coriander vinaigrette and fried raisins

ENTRÉES | CHOICE OF THREEHerb roasted chicken served with dark chicken jus, roasted garlic and chives

Green chili pork shoulder pozole served with tomatillo, pepitas, hominy and radish salad

Herb roasted chicken served with chimichurri, roasted garlic and herb jus

Seared salmon served with herb-butter broth and raisin chutney

Grilled flat iron steak served with tomato-olive relish, horseradish jus and black pepper

House made rigatoni served with seasonal vegetable ragu and fresh cheese

Chorizo stuffed chicken served with lime butter, queso cotija and cilantro

Grilled flat iron steak served with beef jus, chimichurri and fried capers

Braised lamb ragu served with ricotta dumplings, rosemary and black olives

Seared snapper served with caper-garlic brown butter and toasted almonds

Braised cumin lamb shoulder with fried garlic, scallions and aleppo peppers

B U F F E T S

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B U F F E T SAll buffet dinners are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Dinner buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

FRISCO BUFFETSIDES | CHOICE OF TWOCreamy rice grits with herb butter

Macaroni and cheese with smoked Gouda and breadcrumbs

Roasted summer or winter squash with guajillo

Green beans with Szechuan chili paste and fried garlic

Curry roasted cauliflower with cilantro

Seared baby carrots with fried raisins and scented yogurt

Buttermilk mashed potatoes and cultured butter

Roasted fingerling potatoes with rosemary, extra virgin olive oil and coarse sea salt

Potato gratin with Gruyere and roasted garlic cream

DESSERTS | CHOICE OF TWOSeasonal fruit cobbler with vanilla ice cream

Caramel apple cake with cinnamon

Dark chocolate torte with olive oil whip and sea salt crunch

Cardamom cheesecake with white chocolate, kiwis and graham crackers

Guava and pistachio tart with pistachio-sesame tuile and lime sauce

Matcha tea panna cotta with passion fruit and lemon zest

92 per person

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Chef reserves the right to substitute seafood/fish dependent on market availability and/or seasonality. For menu requests submitted within 72 business hours of event, menu options will be chef’s choice. Prices based on two hours of service. Breakfast Tacos require a minimum of 25 tacos.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

BREAKFAST TACO BAR

Flour tortillas, verde and roja salsa and seasonal relish

POTATO, EGG AND CHEESE Crispy potatoes, Jack cheese, eggs and hot sauce

7 each

CHORIZO, EGG AND CHEESE Chorizo, eggs, cilantro and Jack cheese

8 each

BACON, EGG AND CHEESE Slab bacon, eggs and sharp cheddar

8 each

MIDNIGHT MUNCHIESFries in a cone | 5 each

Mini hot dog | 5 each

Warm pretzel with beer cheese sauce | 5 each

Macaroni and cheese in a cup | 5 each

Chicken tenders | 7 each

Mini beef sliders | 8 each

Doughnuts | 60 per dozen

L AT E N I G H T

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Chef attendant required for Seasonal Fruit Cobbler and Build Your Own Ice Cream Sandwich Station at 150 per chef, with one chef per 75 people. Chef attendant required for Bananas Foster Station at 100 per chef, with one chef per 75 people.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

SEASONAL FRUIT COBBLER Cinnamon chantilly cream, vanilla ice cream and caramel sauce

16 per person

GOURMET CUPCAKESWide array of cake, icing flavors and themes

16 per person

SWEET TREATS DISPL AYLollipop cake bites, chocolate bark, assorted truffles, assorted mini pastries, French macarons, gourmet Rice Krispie treats and brownies

22 per person

BUILD YOUR OWN ICE CREAM SANDWICH STATION

CHOICE OF COOKIEChocolate chip, double chocolate and peanut butter

CHOICE OF ICE CREAMVanilla and chocolate

SAUCESCaramel, hot fudge and maraschino cherries

18 per person

BANANAS FOSTER STATIONBananas, dark and light rum, cinnamon, 99 Bananas liqueur and vanilla bean ice cream

20 per person

S TAT I O N S

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Hosted hourly bar package is served with your choice of sodas, San Pellegrino, still and sparkling water, fresh squeezed juices and cocktail mixers. Package bars provide you with an established price per person prior to the function and include beverages served at the bar only. Prices do not include service during dinner, tray passed or champagne toasts. Bartender required at 150 per bartender for the first four hours and 25 for each additional hour. One bartender per 75 people.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

HOSTED HOURLY PACKAGE

TROPHY One hour | 18

Two hours | 28

Three hours | 38

Four hours | 48

Five hours | 58

TEXAS STAROne hour | 28

Two hours | 38

Three hours | 48

Four hours | 58

Five hours | 68

MVPOne hour | 28

Two hours | 38

Three hours | 48

Four hours | 58

Five hours | 68

LIQUOR

TROPHYSvedka vodka

Seagram’s gin

Bacardi Silver rum

Jim Beam bourbon

J&B scotch

Sauza Blanco tequila

TEXAS STARROXOR gin, Dallas

Witherspoon River rum, Lewisville

TX Blended whiskey, Fort Worth

Republic Tequila Plata, Austin

Herman Marshall Rye, Garland

Tito’s Vodka

MVP Ketle One vodka

Bombay Sapphire

Mount Gay rum

Johnnie Walker Black

Woodford Reserve

Crown Royal

Patron Silver

Bulleit Rye

B E V E RAG E S

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903 Brewers Mexican lager and Four Corners Local Buzz are available in cans only.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

BEER | CHOICE OF FIVE

DOMESTIC BEERBud Light

Miller Lite

Michelob Ultra

CRAFT & IMPORTED BEERAmstel Light

Stella Artois

Heineken

Corona Extra

Sam Adams Boston Lager

TEXAS903 Brewers Mexican Lager

Lakewood Lager

Revolver Blood & Honey

Four Corners Local Buzz

Bishop Cider Legendberry

HOUSE BEER AND WINE PACKAGEPackage bar includes imports, domestics and craft brews, house red wines and house white wines

One hour | 15 per person

Two hours | 20 per person

Three hours | 30 per person

Four hours | 40 per person

Five hours | 50 per person

WINESKenwood Yuiupa | sparkling wine

MAN | chardonnay

MAN | merlot

MAN | cabernet sauvignon

Wente Hays Ranch | chardonnay

Wente Hays Ranch | merlot

Wente Hays Ranch | cabernet sauvignon

WINE

TIER IMAN, Coastal Region, South Africa | chardonnay, merlot and cabernet sauvignon

40 per bottle

TIER I IWente Hayes Ranch, Livermore Valley California | chardonnay, merlot and cabernet

52 per bottle

TIER I I IHighway 12 Winery, Sonoma County California | cabernet sauvignon

Carneros Highway | chardonnay and pinot noir

60 per bottle

TIER IVFranciscan, Napa Valley California | chardonnay, merlot and cabernet sauvignon

78 per bottle

B E V E RAG E S

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B E V E RAG E SPrices quoted are based on a cash basis and include service charge and sales tax. Cash bar pricing does not apply to contracted food and beverage minimums.

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

CONSUMPTION BARAssorted Pepsi and Dr. Pepper soft drinks | 5 each

Deja Blue | 5 each

FIJI still water | 6 each

San Pellegrino sparkling water | 6 each

Texas craft and imported beer | 8 each

Domestic beer | 7 each

Trophy cocktails | 9 each

Texas Star cocktails | 10 each

MVP cocktails | 10 each

Wine by the bottle | see wine list

CASH BAR SERVICE Assorted Pepsi and Dr. Pepper soft drinks | 6 each

Deja Blue | 5 each

FIJI still water | 7 each

San Pellegrino sparkling water | 7 each

Texas craft and imported beer | 9 each

Domestic beer | 8 each

Trophy cocktails | 10 each

Texas Star cocktails | 11 each

MVP cocktails | 11 each

House wine | 10 each

B E V E R A G E S | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 4

Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.

SPECIALTY STATIONS

G & T BARPremium tonic choices

Garnishes of fruits, fruit peels, fresh herbs and spices

12 per drink

BLOODY MARY BARAylesbury Duck Vodka, Fords Gin or Tequila Cabeza

Tomato juice, carrot juice and beet juice

Pickles, okra, olives, onions, bacon, lemons, limes, celery, cucumbers, horseradish, carrots, hot sauces and salts

Raw bar with shrimp and oysters

12 per drink

SANGRIA SERVICEPitchers of sangria with assorted fruit garnishes at each table

Made from red or white wine, Caña Brava rum, lemon juice and soda

12 per drink

DRAFT COCKTAILS | CHOICE OF THREE

DUCK DUCK MULE Aylesbury Duck vodka, red tea, lemon juice and ginger beer served with lemon and mint

BRAMBLEFords Gin, lemon juice, simple syrup and shot of blackberry puree

CABEZA MARGARITATequila Cabeza, fresh lime juice and orange scented agave nectar

QUEEN’S PARK SWIZZLE Caña Brava rum, lime juice, fresh mint and a dash of bitters

SEASONAL SANGRIACaña Brava rum, wine, lemon juice, agave and sparkling water

Red or white sangria that changes color and garnishes with the season

12 per drink

FO R D ’ S G & T BA R

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GUARANTEESThe exact number of guests attending a function is due 72 hours prior to the event. This number will be charged even if fewer guests attend. The hotel will prepare food for 1% over the guaranteed number. Meal functions and meeting rooms will be set for a maximum of 5% over the food and beverage guarantee. If the guarantee is increased within 72 hours of the event the hotel reserves the right to substitute menu items. A 15 per person surcharge will be charged to the master account for an increase in guarantees 24 hours prior to event.

TIMING OF FUNCTIONSIn order to provide the finest service to your group, it is important that you notify the Conference Services or Banquet departments with time changes in your agenda. The on-site group contact is responsible for abiding by the established times outlined on the banquet event orders as the hotel may have commitments of function space prior to or following the arranged program. Room setups will be complete 30 minutes prior to the event start time.

E V E N T I N FO R MAT I O NThank you for selecting Omni Frisco Hotel for your upcoming event. We look forward to providing you with outstanding hospitality, food and service. Our culinary team offers nutritious, balanced choices designed for a positive lifestyle.

Our experienced and professional Catering and Conference Services staff is available to assist you in planning arrangements for floral decorations and centerpieces, ice carvings, photography, music, entertainment and themed parties. As always, we would be pleased to prepare a custom menu for your specific tastes and desires. Please assist us in making your event successful by familiarizing yourself with the following information.

GUEST ROOM AMENITIESAn array of creative, specialty gifts are available through the hotel for delivery to guest rooms. Please ask your Conference Services Manager for a complete list.

FOOD AND BEVERAGE SERVICE POLICIESAll food and beverages at Omni Frisco Hotel must be provided by the hotel. The sale and service of all alcoholic beverages is regulated by the state of Texas, and Omni Frisco Hotel is responsible for the administration of these regulations. All food and beverage menu planning should be arranged at least 21 days in advance. Any food and beverage functions canceled within 96 hours of the event are subject to a cancellation charge of 100% of the total charges. Cancellations within 72 hours will be charged in full.

C A L L TO DAY TO S P E A K W I T H A C AT E R I N G S P EC I A L I S T.

Omni Frisco Hotel • 469-287-0000

OmniHotels.com/Frisco