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Home	Breakfast Breakfast Table Ham & cheese strudel Spinach & cheese strudel Hard boiled eggs, served chilled The Continental Assorted yogurt cups with house granola* Scrambled farm fresh eggs First impression Oatmeal Raisins, honey, brown sugar Breakfast croissant Scrambled eggs, ham, cheddar cheese House made fruit parfaits Granola, yogurt, fresh berries Fresh fruit smoothies strawberry & banana, mixed berry, kale Breakfast meats ~ select one Bacon, pork sausage links, chicken sausage, country ham, chicken bacon ^Smoked salmon, classic accompaniments First impression enhancement ~ select one Vanilla French toast or Belgian waffles Maple syrup Omelette station Farm fresh eggs, sausage, bacon, cheddar, Swiss, green onion, spinach, peppers, mushrooms* Plated Breakfast SCRAMBLED FARM EGGS SAUSAGE + GREEN CHILE FRITTATA Assorted bakeshop specialties Scones Coffee cake Danish Croissants Muffins ~ per dozen Cinnamon rolls ~per dozen VANILLA FRENCH TOAST BREAKFAST BURRITO Brunch THE CHAMPAGNE BRUNCH Hard boiled eggs, chilled Fresh fruit smoothies Strawberry & banana, mixed berry, kale Naked Juice®
Breaks Morning Break STRUDEL UPLIFT Acqua Panna® Natural Spring Water and SanPellegrino® Sparkling Water* BUILD YOUR OWN PARFAIT BAKE SHOP SPECIALTIES Starbucks regular coffee and decaffeinated coffee, hot tazo tea, traditional condiments Trail Mix Break Brain Boost Stress Reducer Energize Rejuvenate Whole fruit* Hard boiled eggs, chilled Nature Valley® granola bars* Fruit skewers, honey yogurt Assorted bagels, cream cheese ~ per dozen GOURMET COFFEE STATION Starbucks® regular and decaffeinated coffee Hot Tazo® teas, Hot Chocolate, traditional condiments, marshmallows, cinnamon sticks, chocolate curls, candied citrus and whipped cream 25 guests minimum Naked Juice®* Afternoon Break PICKLE BREAK STRUDEL Starbucks regular coffee and decaffeinated coffee, hot tazo tea, traditional condiments Assorted individual chips* Fiesta Whole fruit* Assorted candy bars* cookie break Trail mix break Lemonade ~ per gallon Farmers Market Freshly brewed iced tea ~ per gallon Soft drinks* Artisan Meat Artisan Cheese Acqua Panna® Natural Spring Water and SanPellegrino® Sparkling Water* Assorted Flavored San Pellegrino®* Gatorade®* Red Bull®* Izze® sodas* WESTIN FRESH BY THE JUICERY Juice and smoothie shooters Select flavors 3 Pineapple, cucumber & mint juice Orange, grapefruit, lemon & lime juice Pear, spinach & avocado Banana & coconut water smoothie Watermelon & basil juice ~ Per dozen Naked Juice®* PICCADILLY LIQUID NITROGEN ICE CREAM Select up to 5 flavors and 10 toppings Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service Chef attendant required. One chef at 150 for each station, up to 75 guests PICCADILLY LIQUID NITROGEN POPCORN "DRAGONS BREATH" Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service PICCADILLY LIQUID NITROGEN ICE CREAM AND "DRAGONS BREATH" POPCORN Select up to 5 flavors and 10 toppings Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service Ice Cream Flavors: Silk chocolate, madagascar vanilla bean, fresh mint chip, ghirardelli café mocha, caramelized banana, crème fraiche, goat cheese with honey and fig, caramel sea salt, strawberry balsamic, pumpkin spice, biscoff biscotti, matcha green tea, taro root Frozen Yogurt Flavors: Sweet cream, pomegranate, strawberry, chocolate, vanilla bean, blueberry, pineapple, chocolate raspberry, key lime Vegan Frozen Yogurt Flavors: Coconut, chocolate raspberry, pineapple, blueberry, key lime, strawberry, chocolate Toppings: Cookies & cream, Nutella, fudge, caramel, fresh whipped cream, roasted pecans, peanuts, chocolate chips, chocolate chip cookie dough, organic sprinkles, mango, strawberries, raspberries, blueberries, roasted strawberries, pomegranate seeds, brownies, gummy bears, Cap’n Crunch, golden grahams Popcorn Flavors: Cheddar, kettle-cooked, buttered, caramel RENEW RESTORE All Day Breaks ALL DAY BEVERAGE PACKAGE ALL DAY BREAK Chips and fire roasted tomato salsa Gatorade®* Red Bull®* Izze® sodas* Naked Juice®* Assorted San Pellegrino®* Acqua Panna® Natural Spring Water and SanPellegrino® Sparkling Water*	Lunch Lunch Table BBQ LUNCH TABLE RICE BOWL BAR STATION PIZZAPALOOZA Artisan Fresh rolls, butter BISTRO LUNCH Corn chowder, oyster crackers The Sandwich shop The North Shore Cole slaw Tuna salad Chicken walnut celery salad ITALIAN LUNCH TABLE Lemonade ~ per gallon Soft drinks SOUTH OF THE BORDER Voss® still and sparkling water* Assorted San Pellegrino®* Gatorade®* Red Bull®* Izze® sodas* ROASTED TURKEY BREAST Chef composed accompaniments Serves 35 people Chef attendant required. One chef at 150 for each station, per 75 guests Whipped potatoes Roasted potatoes Parmesan polenta SOUTH OF THE BORDER ENHANCEMENTS Mexican quinoa salad, roasted corn, black beans, olives, tomatoes, avocado, spicy cumin, vinaigrette Chili rubbed shrimp, tomatillo salsa verde Pork carnitas, tomatillo sauce Enchiladas Vegetable 5 Chicken 6 Beef 8 Spinach ricotta lasagna Bolognese lasagna Honey glazed ham, pineapple glaze POLISH LUNCH STOLIK RICE BOWL BAR ENHANCEMENT Tuna Plated Lunch TWO COURSE ENTREES DESSERTS Select one Tiramisu Flourless chocolate cake, whipped ganache Mascarpone cheesecake, berry compote Seasonal fruit pie, vanilla whipped cream Strawberry shortcake, fresh strawberries, vanilla bean scone, whipped cream MUSHROOM RISOTTO CAVATAPPI PASTA ^SEARED SALMON HERB ROASTED CHICKEN CHICKEN “POT PIE” BEEF SHORT RIB ^GRILLED FLANK STEAK Salad Entrees DESSERTS Select one Tiramisu Flourless chocolate cake, whipped ganache Mascarpone cheesecake, berry compote Seasonal fruit pie, vanilla whipped cream Strawberry shortcake, fresh strawberries, vanilla bean scone, whipped cream CLASSIC CHICKEN CAESAR COBB SALAD ~ ROASTED TURKEY WEDGE SALAD SOUTHWEST CHICKEN TACO SALAD Grab and Go GRAB AND GO VEGETABLE PASTA SALAD Grilled vegetables, olives, oil cured tomatoes, white balsamic vinaigrette POTATO SALAD Celery, bacon, red onions, herbs, horseradish creme fraiche COLE SLAW Homemade dressing
Reception Reception Table FARMERS MARKET VEGETABLE ANTIPASTO DISPLAY ARTISANAL CHEESE DISPLAY BRUSCHETTA DISPLAY BALL PARK DISPLAY Action Stations SHRIMP & GRITS STATION Shredded pork 4* SHRIMP & GRITS PASTA BAR SALAD STATION ^BEEF TENDERLOIN ^NEW YORK STRIP ROASTED TURKEY BREAST ^MAPLE BRINED PORK LOIN ^SMOKED SALMON SLOW COOKED CORNED BEEF PASTA BAR & SALAD STATION Chicken 3* Italian sausage 3* Gluten free pasta 2* Shrimp 4* Cold and Hot Canapés PREMIUM PASSED CANAPES Select 4 for DELUXE PASSED CANAPES Select 4 for LUXURY PASSED CANAPES Select 4 for Dessert Table CHEESECAKE DISPLAY CUPCAKES PASTRY DISPLAY Chocolate truffle display ~ per dozen Hand dipped chocolate covered strawberries ~ per dozen BANANA FOSTER STATION PICCADILLY LIQUID NITROGEN ICE CREAM Select up to 5 flavors and 10 toppings Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service Chef attendant required. One chef at 150 for each station, up to 75 guests PICCADILLY LIQUID NITROGEN POPCORN "DRAGONS BREATH" Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service PICCADILLY LIQUID NITROGEN ICE CREAM AND "DRAGONS BREATH" POPCORN Select up to 5 flavors and 10 toppings Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service Ice Cream Flavors: Silk chocolate, madagascar vanilla bean, fresh mint chip, ghirardelli café mocha, caramelized banana, crème fraiche, goat cheese with honey and fig, caramel sea salt, strawberry balsamic, pumpkin spice, biscoff biscotti, matcha green tea, taro root Frozen Yogurt Flavors: Sweet cream, pomegranate, strawberry, chocolate, vanilla bean, blueberry, pineapple, chocolate raspberry, key lime Vegan Frozen Yogurt Flavors: Coconut, chocolate raspberry, pineapple, blueberry, key lime, strawberry, chocolate Toppings: Cookies & cream, Nutella, fudge, caramel, fresh whipped cream, roasted pecans, peanuts, chocolate chips, chocolate chip cookie dough, organic sprinkles, mango, strawberries, raspberries, blueberries, roasted strawberries, pomegranate seeds, brownies, gummy bears, Cap’n Crunch, golden grahams Popcorn Flavors: Cheddar, kettle-cooked, buttered, caramel	Dinner Dinner Table SALAD AND STARTERS Select two Caesar salad, parmesan, garlic croutons, ^creamy Caesar dressing Mixed green salad, carrot, cucumber, radish, red wine herb vinaigrette Cucumber radish salad, watercress, roasted poblano chile, red onion, lime vinaigrette Spinach salad, grilled asparagus, sliced almonds, ricotta salata, sherry vinaigrette Tomato basil soup, basil oil, croutons Chicken tortilla soup, tortilla strips ENTREES Select two Macaroni and cheese, savory cheese sauce, bread crumbs, parmesan crust Cavatappi pasta, oil cured tomato, broccoli, pesto, gremolata ^Beef sirloin, haricot verts, truffle maître d’ hotel butter ^Seared salmon, caramelized onion, pickled fennel relish Herb roasted chicken, asparagus, chicken jus Maple smoked pork loin, seared greens, pearl onion, apple chutney ^Grilled flank steak, asparagus, chimichurri Chicken cacciatore, tomato, mushrooms Beef short rib, root vegetable, horseradish crème fraiche DESSERTS: Select two Tiramisu Chocolate peanut butter bar Mascarpone cheesecake, berry compote Chocolate decadence cake Seasonal fruit crisp, vanilla whipped cream Strawberry shortcake, fresh strawberries, vanilla bean scone, whipped cream Whipped potatoes Roasted potatoes Parmesan polenta ^BEEF TENDERLOIN Yukon potato puree, popover, horseradish creme fraiche, red wine jus Serves 25 people Chef attendant required. One chef at 150 for each station, per 75 guests ROASTED TURKEY BREAST Cranberry orange relish, pan gravy Serves 25 people Chef attendant required. One chef at 150 for each station, per 75 guests ^APPLEWOOD SMOKED SALMON Roasted fingerling potato Preserved lemon crème fraiche Serves 25 people Chef attendant required. One chef at 150 for each station, per 75 guests ^NEW YORK STRIP Peppercorn seared & slow roasted, horseradish aioli, red wine jus Parker house rolls Serves 25 people Chef attendant required. One chef at 150 for each station, per 75 guests GOURMET COFFEE STATION Starbucks® regular and decaffeinated coffee Hot Tazo® teas, Hot Chocolate, traditional condiments, marshmallows, cinnamon sticks, chocolate curls, candied citrus and whipped cream 25 guests minimum PICCADILLY LIQUID NITROGEN ICE CREAM Select up to 5 flavors and 10 toppings Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service Chef attendant required. One chef at 150 for each station, up to 75 guests PICCADILLY LIQUID NITROGEN POPCORN "DRAGONS BREATH" Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service PICCADILLY LIQUID NITROGEN ICE CREAM AND "DRAGONS BREATH" POPCORN Select up to 5 flavors and 10 toppings Starbucks® regular and decaffeinated coffee, hot Tazo® teas, traditional condiments Prices are per guest, based on 30 minutes of continuous service Ice Cream Flavors: Silk chocolate, madagascar vanilla bean, fresh mint chip, ghirardelli café mocha, caramelized banana, crème fraiche, goat cheese with honey and fig, caramel sea salt, strawberry balsamic, pumpkin spice, biscoff biscotti, matcha green tea, taro root Frozen Yogurt Flavors: Sweet cream, pomegranate, strawberry, chocolate, vanilla bean, blueberry, pineapple, chocolate raspberry, key lime Vegan Frozen Yogurt Flavors: Coconut, chocolate raspberry, pineapple, blueberry, key lime, strawberry, chocolate Toppings: Cookies & cream, Nutella, fudge, caramel, fresh whipped cream, roasted pecans, peanuts, chocolate chips, chocolate chip cookie dough, organic sprinkles, mango, strawberries, raspberries, blueberries, roasted strawberries, pomegranate seeds, brownies, gummy bears, Cap’n Crunch, golden grahams Popcorn Flavors: Cheddar, kettle-cooked, buttered, caramel Plated Dinner Select one beginning: SOUP OPTIONS Potato & leek soup Tomato basil soup, basil oil, croutons Chicken tortilla soup, tortilla strips Corn chowder, chive oil, chili oil SALAD OPTIONS Caesar salad, parmesan, garlic croutons, ^creamy Caesar dressing Mixed green salad, carrot, cucumber, radish, red wine herb vinaigrette Cucumber radish salad, watercress, roasted poblano chile, red onion, lime vinaigrette Spinach salad, grilled asparagus, sliced almonds, ricotta salata, sherry vinaigrette Iceberg, bacon, gorgonzola, tomato, chive, red onion, blue cheese dressing Select one dessert: Tiramisu Mascarpone cheesecake, berry compote Seasonal fruit pie, vanilla whipped cream Whoopee pie duo, chocolate sauce Strawberry shortcake, fresh strawberries, vanilla bean scone, whipped cream Chocolate mousse tart, whipped ganache, caramel popcorn Select one entrée: MUSHROOM RISOTTO HERB ROASTED CHICKEN BREAST Cucumber basil sorbet intermezzo ^SEARED SALMON Lemon sorbet intermezzo BRAISED BEEF SHORTRIBS ^PEPPERCORN CRUSTED RIBEYE ^FILET MIGNON GOURMET COFFEE STATION Starbucks® regular and decaffeinated coffee Hot Tazo® teas, Hot Chocolate, traditional condiments, marshmallows, cinnamon sticks, chocolate curls, candied citrus and whipped cream 25 guests minimum Duo Entrees Select one soup or salad: SOUP OPTIONS Chef’s seasonal soup Tomato basil soup, basil oil, croutons Chicken tortilla soup, tortilla strips Corn chowder, thyme oil, chili oil SALAD OPTIONS Caesar salad, parmesan, garlic croutons, ^creamy Caesar dressing Mixed green salad, carrot, cucumber, radish, red wine herb vinaigrette Cucumber radish salad, spinach, roasted poblano chile, red onion, lime vinaigrette Spinach salad, grilled asparagus, sliced almonds, ricotta salata, sherry vinaigrette Iceberg, bacon, gorgonzola, cherry tomato, chive, red onion, blue cheese dressing Select one entrée: HERB ROASTED CHICKEN & CREOLE GRILLED SHRIMP ^Beef tenderloin & seared salmon Cucumber basil sorbet intermezzo Lemon sorbet intermezzo Select one dessert: Tiramisu Mascarpone cheesecake, berry compote Seasonal fruit crisp, vanilla whipped cream Strawberry shortcake, fresh strawberries, vanilla bean scone, whipped cream Whoopie pie duo, chocolate sauce Chocolate mousse tart, whipped ganache, caramel popcorn Extraordinary Events Décor Custom Specialty Linens to enhance your wedding are also available; priced per specifications Chair Covers chiavari chairs Ice carvings Custom Specialty Chargers and tableware to enhance your wedding are also available; priced per specifications Entertainment
Bar and Wine Host LUXURY BRANDS Hennessy Privilege VSOP Bombay Original Gin Captain Morgan Spiced Rum Patron Silver Tequilla Grey Goose Vodka Makers Mark Glenmorangie Scotch Crown Royal Templeton Rye Domestic beer and Imported beer Local Microbrew & Craft beer house wine familiar brands Favorite brands CRAFTED AT WESTIN MIXOLOGY Bellini Thyme Pomegranate Green Tea Basil Margarita Bourbon Crisp Tangerine Aperol Spritz Carrot Ginger Fizz Rosemary Pineapple Margarita Provencal Lemonade 240 Mixologist Fee: $150.00 up to 75 guests 1 batch = 30 cocktails Price per batch MOCKTAIL Mixology Lavender Lemonade Apple Mocktail Mojito Cotton Fizz Root Beer Float 5 Mixologist Fee: $150.00 up to 75 guests INDIGENOUS HOST BAR Wine wine - white HOUSE WINES Wines by the bottle WHITE WINES Wairau River, Sauvignon Blanc, Marlborough, New Zealand 40 Langlois-Chateau, Sancerre, Loire, France (Sauvignon Blanc) 62 Girard, Sauvignon Blanc, Napa Valley, California 48 Chateau St. Michelle ‘Eroica’, Riesling, Columbia Valley, Washington 56 Ferrante, Pinot Grigio, Grand River Valley, Ohio 43 Byron, ‘Nielson’, Chardonnay, Santa Barbara County, California 44 RED WINES Stoller, Pinot Noir, Dundee Hills, Oregon 56 J Vineyards,‘Black’,Pinot Noir,Monterey-Sonoma-Santa Barbara County, California 60 ‘Urban Farmer’ by Angela Estates, Pinot Noir, Yamhill-Carlton, Oregon 80 Il Roverone, Valpolicella Classico Superiore Ripasso, Veneto, Italy (Corvina,Sangiovese) 74 Frog’s Leap, Merlot, Rutherford, Napa Valley, California 81 Seghesio, Zinfandel, Sonoma, California 62 Zuccardi, ‘Q’, Malbec, Mendoza, Argentina 45 Areyna, Cabernet Sauvignon, Lujan de Cuyo, Mendoza, Argentina 40 Mt. Veeder, Cabernet Sauvignon, Napa Valley, California 88 wine - red Enhanced wines by the bottle White Gary Farrell, Chardonnay, Russian River, Sonoma, California 75 Red Francois Gaunoux, ‘Les Tavannes’, Pommard, Burgundy, France (Pinot Noir) 108 Mauro Veglio, ‘Arborina’, Barolo, Piedmont, Italy (Nebbiolo) 111 Caymus, Cabernet Sauvignon, Napa Valley, California 144 Cash LUXURY BRANDS Hennessy Privilege VSOP Bombay Original Gin Captain Morgan Spiced Rum Patron Silver Tequilla Grey Goose Vodka Makers Mark Glenmorangie Scotch Crown Royal Templeton Rye DOMESTIC BEER & IMPORT BEER LOCAL MICROBREW & CRAFT BEER house wine familiar brands favorite brands INDIGENOUS PACKAGE BEER Market Garden Brewery Progress Pilsner (Cle) Market Garden Brewery Prosperity Wheat (Cle) Great Lakes Dortmunder Gold (Cle) Great Lakes Edmund Fitzgerald Porter (Cle) Columbus IPA (Columbus) 9 WINE Ferrante Cabernet Franc (Geneva) M Cellars Chardonnay (Geneva) 14 SPIRITS Cleveland Whiskey (Cle) Watershed Gin (Columbus) Portside Rum (Cle) Buckeye Vodka (Dayton) Toms Foolery Apple Brandy (Chagrin Falls) 15 Bar Packages LUXURY DOMESTIC BEER & IMPORT BEER Bud Light Michelob Ultra House Select Hard Cider House Select N/A Beer Modelo Especial Heineken Stella Artois LOCAL MICROBREW & CRAFT BEER Sam Adams Great Lakes Dortmunder Gold Blue Moon Columbus IPA Great Lakes Edmund Fitzgerald WINE TRINITY OAKS CABERNET SAUVIGNON TRINITY OAKS PINOT GRIGIO LUXURY BRANDS Hennessy Privilege VSOP Bombay Original Gin Captain Morgan Spiced Rum Patron Silver Tequilla Grey Goose Vodka Makers Mark Glenmorangie Scotch Crown Royal Templeton Rye PEPSI PRODUCTS 1 HOUR 29 EACH ADDITIONAL HOUR 5 familiar favorite Beer and Wine 3 Hours 4 Hours INDIGENOUS BEER Market Garden Brewery Progress Pilsner (Cle) Market Garden Brewery Prosperity Wheat (Cle) Great Lakes Dortmunder Gold (Cle) Great Lakes Edmund Fitzgerald Porter (Cle) Columbus Ipa (Columbus) WINE Ferrante Cabernet Franc (Geneva) M Cellars Chardonnay (Geneva) SPIRITS Cleveland Whiskey (Cle) Watershed Gin (Columbus) Portside Rum (Cle) Buckeye Vodka (Dayton) Toms Foolery Apple Brandy (Chagrin Falls) PEPSI PRODUCTS 1 HOUR 29 EACH ADDITIONAL HOUR 5	Specialty Menus Seasonal Chef’s seasonal weekly market fresh offerings winter Spring summer AUTUMN On Site Specialty Events CRAFT BEER AND CHARCUTERIE PAIRING dinner in the green FUN WITH WII Game Night For Everyone DRIVE-IN MOVIE NIGHT
Weddings Weddings	event tech Popular components small meeting room projector package meeting room projector package Conference speaker phone Laptop computer projection support package podium microphone package - house sound LED wash light Flip chart package Powered speaker Post-it Flip Chart Package Presidential microphone Wired microphone Wireless microphone 12-Channel mixer 46" LCD monitor 55" LED Monitor 8' Tripod screen 6' x 8' Fast-Fold screen 10'6" x 14' Fast-Fold Screen 6' x 10'5" Fast-Fold Screen 7'6" x 13'4" Fast-Fold Screen 9' x 16' Fast-Fold Screen 10'6" x 18'8" Fast-Fold Screen Standard labor rates Setup/strike (per hour) Event Operation (per hour)
Chef Chef Vishwatej Nath joins Sage Restaurant Group as Executive Chef – Urban Farmer and Westin Downtown Cleveland. Most recently Executive Chef - Vail Resorts at “The 10th –Vail Mountain’s premier on Mountain Fine Dining Ski in and Ski out Restaurant for the last 3 years. Prior to which Executive Chef at the Grand Teton Lodge Company (GTLC) where he led all culinary operations for Jackson Lake Lodge, AAA Four Diamond Jenny Lake Lodge, Colter Bay Village and Flagg Ranch Resort. As executive chef at GTLC, Nath was responsible for a team of nearly 200 individuals and creating culinary delights on the plate, in the glass and on the scene in the Tetons, feeding thousands of park visitors each day. Among his past endeavors he has served as executive sous chef and banquet chef at the Vail Marriott Mountain Resort & Spa and as sous chef at The Boca Bay Pass Club in Boca Bay, Fla. He re-ignited his passion for pastry and baking at the Mandalay Bay in Las Vegas. Nath’s diverse expanse of culinary experience ranges from quick-service to Four Diamond cuisine, banquets, baking and pastry. He is a graduate of the prestigious Institut Hotelier Cesar Ritz in Le Bouveret, Switzerland


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