angelscateringmenu.pdf

7/28/2019 AngelsCateringMenu.pdf

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E N UM


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3/20

Welcome

Eating is not merely a material pleasure. Eating well gives a

spectacular joy to life and contributes immensely to

goodwill and happy companionship.

Elsa Schiaparelli

Reintroduce yourself to the fine art of dining the pleasure of

leisurely sharing a great meal. Savor the tastes, textures and

aromas of the food and beverage, admire the presentation

and be surrounded by pleasant conversation and laughter.

Reunite by coming together in an age old tradition built on

a foundation of community and comfort. To break bread

together and share a meal is to share a moment in time

with comrades and to nourish the body and soul.

Reconnect with the land and the origins of food. Our com-

mitment to preparing the best meal extends beyond pro-

duction and presentation to include the entire food pur-

chasing process. By partnering with local farmers, grow-

ers, ranchers and producers and by expanding our sup-

ply chain to include diverse vendors we have access to

the best available ingredients and a network of suppliers

that share our dedication to sourcing sustainable menus.

The best events are successful when conversations are

open, participants are engaged and the experience

exceeds expectations.

The best meals are prepared from the freshest, seasonal

ingredients. Simple, honest food should excite the senses,tempt the palette and enhance the atmosphere. By com-

bining great meals with great events we hope to provide

you and your guests with an experience theyll always

remember.

The enclosed menus provide a preview of our culinary capa-

bilities. The entire team at the Angel Stadium of Anaheim wel-

comes you. We are thrilled to open our kitchens and extend our

service and look forward to enhancing your event experience.

Please do not hesitate to contact your sales manager directly for

more information.


4/20

Chef Profile

EXECUTIVE CHEF RICK WINEMAN joins the ARAMARK at AngelStadium team after working the 2010 All-Star Game at AngelStadium sparked his desire to join the rare ranks of stadium & arena

chefs. Coming to us from the Los Angeles Convention Center, he

brings with him his extensive experience in menu development, inno-

vative culinary skills, & comprehensive knowledge of all operational

elements. His dedication to quality has drawn attention & praise from

clients at the highest levels.A five-time chef for the National Academy of Recording Arts and

Sciences Grammy Awards MusiCares Person of the Year Gala,

Chef Rick has also worked five Grammy Awards after parties with

Along Came Mary and Wolfgang Puck, and three consecutive years

with Joaquim Splichal at the Academy of Television Arts and

Science Emmy Awards Governors Ball and Creative Arts Awards.

Chef Wineman loves California for its sophisticated appreciation

of fine cuisine, the availability of a wide variety of local, organic and

sustainable farm products, and its dedication to good environmentalstewardship. When asked how he manages to consistently create

unique & delicious menu items, he says, its easy. I just make things

that I would like to eat.


5/20

Breakfast Continental

RISE AND SHINEFresh Brewed Coffee, Tea and Decaf, Fruit Juice, Assor tedBreakfast Pastries, Seasonal Fruit18.50

HEALTHY STARTFresh Brewed Coffee, Tea and Decaf, Fruit Juice, Assor tedBreakfast Pastries, Seasonal Fruit, Yogurt, Granola andBananas20.00

MORNING GLORYFresh Brewed Coffee, Tea and Decaf, Fruit Juice, Assor tedBreakfast Pastries, Seasonal Fruit, Yogurt, Granola,Bananas, Assorted Cereals, Whole, Skim and 2% Milk22.00

Breakfast Buffet

Hot BuffetPrices listed are per person. All selections include freshlybrewed tea, regular and decaffeinated coffee, assorted fruit

juice, assorted pan dulce, seasonal fruit, yogurt, granola,bananas and assorted cereals with milk.

BACON AND EGGSScrambled Eggs, Apple-wood Smoked Bacon, Sausageand Roasted Breakfast Potatoes25.00

FRITTATA AND PANCAKESVegetable Frittata, Pancakes, Apple-wood Smoked Bacon,Fresh Seasonal Local Berries, Apple Compote, WarmMaple Syrup25.00

Action StationsA perfect accompaniment to your breakfast buffet. Allstations require a chef or attendant.

CAGE-FREE EGG & OMELET STATION*Peppers, Onions, Tavern Ham, Cheese, Salsa Fresca, SourCream, Pico de Gallo, Flour Tortilla, side of Guacamole9.00

BELGIAN WAFFLE STATIONSeasonal Fresh Fruit & Berries, Maple Syrup, Whipped Cream9.00

*Consuming raw or undercooked meats, poultry, seafood, shellfish,

or eggs may increase your risk of foodborne illness.

All local taxes and fees apply. Pricing subject to change.

Local FavoriteTHE CALIFORNIANFresh Brewed Coffee, Tea, Decaf, Fruit Juice, AssortedBreakfast Pastries, Bagels & Muffins, Seasonal Fruit,Yogurt & Granola24.00

Local Favorite

FRENCH TOASTCinnamon Brioche French Toast, Breakfast Sausage &Maple Syrup26.00

Local FavoriteYOGURT STATIONFresh Yogurt, Assorted Dried Fruit & Nuts, FreshBerries & Granola9.00


6/20

Breakfast Entres

Cold EntreAll selections include assor ted fruit juice and freshly

brewed tea, regular and decaffeinated coffee.

SMOKED SALMON PLATTER

Smoked Salmon with Bagels, Cream Cheese,

Capers, Tomatoes and Red Onions

18.50

BREAKFAST BOX ON THE GO

Muffin, Danish, Whole Fresh Fruit, Yogurt Parfait,

Fruit Juice

15.00

Hot EntreAll selections include breakfast pastries, assorted fruit juice

and freshly brewed tea, regular and decaffeinated coffee.

SCRAMBLED EGGS

Apple-wood Smoked Bacon, Breakfast Potatoes,

Grilled Tomato

20.00

CINNAMON BRIOCHE FRENCH TOAST

Maple Syrup, Bacon, Grilled Pineapple and

Fresh Berries

20.00

To best align with variability in sustainable seafood guidelines, substitutions to an approved comparable seafood choice may periodically occur.Our commitment to the highest culinary standards will be paramount in these decisions.

All local taxes and fees apply. Pricing subject to change. 2012 ARAMARK All Rights Reserved

Local FavoriteCALIFORNIA OMELET

Cage-Free Eggs, Peppers, Onions, Tavern Ham,

Cheese, Salsa Fresca, Sour Cream, Pico de

Gallo, in a Flour Tortilla. Served with a side of

Guacamole.

20.00

SUB TURKEY OR CHICKEN SAUSAGE IN ANY OF THE ABOVE HOT ENTREE ITEMS FOR AN ADDITIONAL $3.50 PER PLATE.


7/20

Meeting Break Package

ENERGY BAR

Fruit and Energy Bars, Whole Fresh Fruit,

Individual Yogurts with House Made Granola,

Assorted Granola Bars, Energy Drinks, Water

and Fruit Juices

17.00

GOURMET CHEESE SELECTIONArtisan Cheese with Assorted Italian Meats,

Seasonal Fruit, Nuts, Honey and Lavosh,

Assorted Soft Drinks and Water

12.50

SOUTH OF THE BORDER

Tortilla Chips with Tomatillo Salsa, Pico De Gallo,

Guacamole and Bean Dip, Non-Alcoholic Lime

and Pomegranate Margaritas, Assorted SoftDrinks and Water

14.00

WHY CAN'T EVERYDAY BE SUNDAE?

Assorted Ice Cream, Whipped Cream, Chocolate

and Caramel Sauces, Assorted Toppings, Fresh

Brewed Coffee, Tea and Decaf

12.50

CHOCOLATE OVERLOAD

Chocolate Chip Cookies, Fudge Brownies,

Chocolate Covered Pretzels and Strawberries,

Assorted Miniature Chocolate Bars, Chocolate Milk,

Water, Fresh Brewed Coffee, Tea and Decaf

16.50

NATURE HIKEYogurt Parfaits with Granola and Fresh Berries,

Granola Bars, Trail Mix, Herbed Iced Tea, Fresh

Squeezed Lemonade and Water

14.50

Local FavoriteANGEL SNACK BASKET

Bottomless Popcorn, Roasted Peanut in theShell, Mini Pretzels, Seasoned Tortilla Chips,

Charred Tomato Salsa, Guacamole, Cracker

Jack, Assorted Soft Drinks, Herbed Iced Tea,

Fresh Squeezed Lemonade & Water

16.00



8/20

Meeting Break la carte

Assorted Potato Chips with French Onion Dip

3.00 Per Person

Tortilla Chips with Salsa

5.00 Per Person

Assorted Homemade Potato Chips

(Plain, Parmesan-Garlic and Barbecue) with

Buttermilk Ranch and French Onion Dips5.00 Per Person

Pita Chips with Spinach Dip, Hummus and

Baba Ghanoush

5.00 Per Person

Novelty Ice Cream Bars

5.50 Each

Fancy Mixed Nuts, Mini Pretzels, Popcornand Spicy Snack

Mix 7.00 Per Person

Assorted Cookies and Brownies

7.00 Each

Assorted Fresh Baked Muffins and Breakfast Pastries

7.00 Each

Assorted Whole Fresh Fruit

3.50 Each

Jumbo Soft Pretzels with Spicy Mustard

5.50 Each

Chocolate Dipped Strawberries

4.50 Each

Beverages

Assorted Soft Drinks

3.50 Each

Bottled Water

4.00 Each

Assorted Fruit Juices4.75 Each

Premium Sodas and Soft Drinks

5.00 Each

Energy Drinks

5.00 Each

Lemonade

32.00 Per Gallon

Fresh Squeezed Herb Infused Lemonade

36.00 Per Gallon

Fresh Brewed Iced Tea

32.00 Per Gallon

Herb Infused Fresh Brewed Iced Tea

36.00 Per Gallon

Fresh Brewed Coffee, Tea and Decaf

36.00 Per Gallon

Proudly Serving: Starbucks

39.00 Per Gallon


2012 ARAMARK All Rights Reserved


9/20

Lunch Buffet

Cold BuffetPrices listed are per person. All selections include rolls,

butter, iced tea and freshly brewed tea, regular and

decaffeinated coffee.

PRE-MADE SANDWICH BUFFET*Smoked Turkey with Gouda and Cranberry Mustard, RoastBeef and Cheddar with Horseradish Aoli, Pit Roasted Hamand Gruyre with Mustard, Grilled Chicken BLT and OliveOil, Kettle Chips, Field Green Salad and Fresh BakedChocolate Chip Cookies25.00

DELI BUFFETSelection of Deli Meats and Cheeses, Red Leaf Lettuce,Red Onion, Tomato, Pickles, Condiments, Bread and Rolls,German Potato Salad, Field Green Salad, AssortedCookies and Brownies

25.00

SOUP AND SALAD BUFFETTwo House-Prepared Seasonal Soups, Baby Greens,Spinach, Romaine, Local Greens, Cucumber, RoastedPeppers, Tomatoes, Feta, Olives, Pine Nuts, Bacon,Ham, Turkey, Tuna, Cheddar, Cashews, Walnuts,Croutons, Balsamic, Ranch, Bleu Cheese, AssortedCookies and Brownies25.00

*Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase your risk of foodborne illness.

To best align with variability in sustainable seafood guidelines,substitutions to an approved comparable seafood choice mayperiodically occur. Our commitment to the highest culinary standardswill be paramount in these decisions.

Local FavoriteSOUTH OF THE BORDERChips and Three Dips, Chipotle Caesar Salad, Tomatoand Cucumber Salad, Roasted Anaheim Chili andQueso Fresco Enchiladas, Carne Asada Tacos, SourCream, Guacamole, House Made Chicken and BeefTaquitos, Slow Cooked Pinto Beans, Spanish Rice,Corn and Flour Tortillas, Cinnamon Sugar Cookies,and Mini Churros

39.00


10/20

Lunch First Course & Dessert

First CourseSEASONAL FIELD GREENSSeasonal Field Greens with Prosciutto di Parma, Roasted

Peppers, Olives and Sherry Vinaigrette

6.50

ROASTED ASPARAGUS SALAD

Roasted Asparagus Salad with Caramelized Shallots,

Shaved Asiago and Oven Roasted Tomatoes with

Champagne Mustard Vinaigrette

6.50

SPINACH SALAD

Spinach Salad with Oranges, Shaved Parmesan, Candied

Pecans and Shallot Vinaigrette

6.50

TRADITIONAL WALDORF SALAD

Traditional Waldorf Salad with Apples, Walnuts, Celery and Grapes

6.50

DessertWarm Chocolate Molten Cake with Druken Berries

10.00

Bourbon Apple Pie with Caramel and Crme Anglaise

7.75

Panna Cotta with Macerated Berries

8.50

Crme Brulee Cheesecake with Mago Coulis &Fresh Berries

9.00

Gluten Free OptionWarm Flourless Chocolate Cake

8.00

Lunch Boxed

All selections include chips, whole fresh fruit, cheese,

house-made cookie or brownie and beverage.

ROAST BEEF AND CHEDDAR*

Roast Beef and Cheddar, Red Onion Marmalade,

Roma Tomatoes and Arugula on Rosemary Bread,

Grilled Vegetable Salad

25.00

ITALIAN HOAGIE

Ham, Capicolla, Salami, Provolone, Lettuce, Tomato and

Vinaigrette on an Italian Roll, Tortellini Salad

25.00

ROAST TURKEY

Roast Turkey, Red Leaf Lettuce, Vine Ripe Tomato,

Bermuda Onion and Sun-Dried Cranberry Mayonnaise

on Pumpernickel Bread

25.00

Local FavoriteTHE DIAMOND CLUB

Turkey, Roast Beef, Ham, Cheddar and Swiss,

Boursin Spread

25.00

Local FavoriteMango Passion Cheesecake

9.00*Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase your risk of foodborne illness.


11/20

Local Favorite

SMOKED CHICKEN COBBSmoked Chicken, Fresh Greens, Bacon, Egg, Avocado,

Tomatoes and Cobb Dressing

21.00

Lunch Entre

EntreAll entres come with assorted rolls with butter, iced tea

and freshly brewed hot tea, regular and decaffeinated

coffee. Salads and desserts are priced separately.

GRILLED CHICKEN BREAST

Grilled Chicken, Roasted Potatoes, Pearl Onion and Pea

Hash with Herb Jus23.00

HANGER STEAK*

Hanger Steak with Potato Wedges, Garlic-Wilted Spinach

and Mushrooms

28.00

BLACK PEPPER PRAWNS

Black Pepper Prawns on Braised White Beans with Tomato Relish

32.00

PAN-SEARED SALMON*

Pan-Seared Salmon, Horseradish Mashed Potato, Spinach

and Roasted Tomato

28.00

ROASTED VEGETABLE LASAGNA

Seasonal Roasted Vegetables Baked with Pasta Sheets,

Italian Cheeses and House-Prepared Sauce

22.00

CHICKEN POT PIE

Chicken, Potatoes, Peas and Carrots in Creamy Gravy with

Traditional Topping

20.00

Cold EntreAll entres come with assorted rolls with butter, iced tea

and freshly brewed hot tea, regular and decaffeinated

coffee. Desserts are priced separately.

GRILLED SALMON*

Grilled Salmon, Red and Yellow Beet Salad and Herbed

Cous Cous22.00

CHOPPED STEAK SALAD

Mixed Greens with Seasonal Vegetables and Marinated

Skirt Steak

22.00

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.



12/20

Reception Hors DOeuvres

Cold Hors DOeuvresAll prices are based on 50 pieces. A minimum order of 50

pieces applies to each hors doeuvre. All passed items

require a butler.

Bruschetta Duet - Roma Tomatoes and Basil,

Tapenade and Crme Frache

5.00Crispy Wonton with Spicy Tuna Tartare*

8.50

Chilled Beef Tenderloin with Horseradish Cream*

6.00

Jumbo Shrimp Cocktail with Remoulade,

Cocktail Sauce and Lemon Wedges

7.00

Grilled Portobello Sliders

7.50

Goat Cheese and Herb-Stuffed Roast Zucchini

5.00

Antipasto Skewers

5.50

Chilled Marinated Asparagus and Sun-DriedTomatoes Wrapped in Prosciutto

6.00

Hot Hors DOeuvresAll prices are based on 50 pieces. A minimum order of 50

pieces applies to each hors doeuvre. All passed items

require a butler.

Trio of Tarlets Sweet Onion & Gruyere,Artichoke & Feta with Kalmata Olives &

Peking Style BBQ Duck with Plum Sauce

6.50

Lump Crab Cake with Remoulade*

7.25

Assorted Pot Stickers with Ginger Hoisinand Sweet Chili

5.00

Sliders with Caramelized Onions,

Gherkin and House Made Slider Sauce6.00

Adobo Chicken Quesadilla with Cilantro Dip

5.50

Basil Pesto Prawns

8.50

All Natural Chicken Satay withThai Curry Dipping Sauce

6.00

Tempura Jumbo Shrimp with Ponzu& Seaweed Salad

7.00

Dijon-Crusted Baby Lamb Chops withRed Onion Marmalade & Chimichurri*

9.00


To best align with variability in sustainable seafood guidelines,

substitutions to an approved comparable seafood choice may

periodically occur. Our commitment to the highest culinary

standards will be paramount in these decisions.



Local FavoriteCoconut Shrimp with Key Lime HoneyMustard

6.00


13/20

Reception Stations

Carving StationsAll carving stations require a chef. Serves Approximately

20 Guests.

Roasted Turkey Breast with Cranberry Relish andArtisan Rolls15.00 Pairs nicely with a light intensity red wine

Roasted Natural Strip Loin with MushroomRagot and Artisan Rolls*24.00 Pairs nicely with a medium intensity red wine

Prime Rib with Cabernet Reduction, OnionStraws, Boursin Aoli and Artisan Rolls*28.00 Pairs nicely with a full intensity red wine

Pork Baron with Dijon Barbecue Sauce,

Orange and Onion Marmalade, Apple Chutneyand Artisan Rolls20.00 Minimum order of 2.Pairs nicely with a medium intensity red wine.

PlattersBaked Brie with Pistachios and Raspberriesor Apples and Walnuts, Gourmet Flatbreadsand Crackers8.50 Pairs nicely with a light intensity white wine

Intermezzo Antipasto Platter featuring Italian

Meats and Cheeses, Roasted Peppers andAssorted Crackers and Breads8.50 Pairs nicely with a light intensity white wine

Gourmet Cheese Board with Seasonal Fruit,Nuts, Honey and Lavosh10.00 Pairs nicely with a sparkling wine

Farmer's Market Crudits with Hummusand Pesto

6.50 Pairs nicely with a light intensity white wine

Seasonal Sliced Fruit & Berries8.00

Reception Action Stations

All action stations require a chef.

HAND-CARVED MAHI MAHI TACOS

Cilantro Lime Slaw, Black Bean and Roasted Corn Mash,

Scotch Bonnet Aoli and Warm Tortillas


DIM SUM ACTION STATION

Beef and Chicken Satay Grilled To Order, Asian Slaw and

Assorted Dressings


PASTA ALA PIZZAIOLACavatelli Pasta Sauted To Order with Mussels and Clams

in White Wine Sauce, Garlic Crostini


TAPAS SAMPLER*

Grilled Calamari Salad, Seared Ahi Tuna with

Jicama and Apple Slaw, Roast Pork Tenderloin with

Chipotle Sour Cream


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


14/20

Dinner Buffets

Hot BuffetPrices listed are per person. All selections include rolls,

butter, iced tea and freshly brewed tea, regular and

decaffeinated coffee.

ROAST CHICKEN AND CHEF CARVED NEW YORKSTRIP STEAK

Baby Greens with Crumbled Bleu Cheese, Pine Nuts,Grilled Seasonal Vegetables, White Balsamic Vinaigrette,Lemon Thyme-Roasted Chicken and Grilled NY StripSteak, Fingerling Potatoes, Haricots Verts, Baby Carrots,Fresh Baked Cookies and Brownies45.00

PAN-SEARED SALMON AND ROAST CHICKENBaby Wedge with Oven-Dried Tomatoes, Bleu Cheese,Pancetta and Buttermilk Dressing, Pan-Seared Salmon andRoast Chicken, Horseradish Mashed Potatoes, Ratatouille,

Cheese Cake and Seasonal Berries45.00

ROSEMARY STUDDED RIBEYE AND PANKO HALIBUTClassic Caesar Salad, Field Green Salad with Poached Pearand Goat Cheese,Rosemary and Garlic Stuffed Rib eye,Panko-Crusted, Halibut, Three Cheese Ravioli, SautedSpinach, Roasted Tomatoes, Jewel Herb Potatoes, and

Assorted Seasonal Fruit Tarts50.00

STUFFED FLANK STEAK AND WILD STRIPED BASS(SEASONAL)Shaved Fennel, Apple and Sweet Onion Salad, StuffedFlank Steak, Seared Striped Bass, Blistered Herb Potatoes,Warm Tomato-Lime Salad, Toasted Macadamia Nut &Safrron Risotto and Tiramisu, Chocolate Pistachio Canoli50.00



periodically occur. Our commitment to the highest culinary

standards will be paramount in these decisions.




15/20

Dinner Starter Course & Dessert

Starter Course

DUCK CONFIT WITH TRUFFLE OIL, WHITE

BEANS AND TASSO

8.50

Pairs nicely with a medium intensity red wine

CEDAR PLANK SMOKED SALMON WITH

APPLE SLAW*

10.50

Pairs nicely with a light intensity white wine

ASPARAGUS WITH PROSCIUTTO AND MEYER

LEMON DRIZZLE

8.50


LOBSTER RISOTTO

10.50

Pairs nicely with a medium intensity white wine

SEVEN PEPPER-SEARED TUNA WITH MISO

MICRO GREEN SALAD*

10.50


DessertCrme Brle Cheesecake with Mango Coulisand Fresh Berries

9.00

Berry Cobbler with Streusel and Whipped Cream

8.50

Tiramisu9.50

Warm Dark Chocolate Molten Cake

9.50




periodically occur. Our commitment to the highest culinary standards

will be paramount in these decisions.




16/20

Dinner Entres

All entres come with assorted rolls with butter, choice of

Seasonal Field Green Salad, Spinach Salad or Caesar

Salad, iced tea and freshly brewed hot tea, regular and

decaffeinated coffee. Starter courses and desserts are

priced separately.

SEARED ANGUS TENDERLOIN*

Potatoes Gratin, Haricot Verts, Roasted Mushrooms,

Pearl Onions, Cabernet Reduction

42.00

Pairs nicely with a full intensity red wine

BRAISED SHORT RIBS

Buttermilk Mashed Potatoes with Brussel Sprouts,

Apple-wood Smoked Bacon, Aged Vinegar Reduction

34.00

Pairs nicely with a full intensity red wine

SEARED STRIPED BASS*

Risotto, Ratatouille, Basil Tapenade

36.00


FRENCHED CHICKEN BREAST

Chive Potato Pure, Brussel Sprouts with

Apple-wood Smoked Bacon, Local SeasonalVegetables, Thyme Jus

32.00

Pairs nicely with a light intensity red wine

CHICKEN CHERMOULA

Almond Raisin Cous Cous, Duet of String Beans,

Harissa Broth

28.00


MUSHROOM STRUDEL

Buttery Mushroom Pastry with Butternut SquashPure, Balsamic Reduction

24.00


GRILLED FLAT IRON STEAK*

Fingerling Potatoes & Orange Scented Gold Beets

36.00


PAN-SEARED SALMON

Horseradish Mashed Potatoes, Wilted Spinach,

Roasted Tomatoes

36.00


OVEN ROASTED CHICKEN

Yukon Mashed Potatoes, Haricots Verts with Shiitake

Mushrooms, Natural Sage Jus30.00



Consultancy services provided by the Culinary Institute of Americaas an industry service to ARAMARK Spor t and Entertainment.

To best align with variability in sustainable seafood guidelines,substitutions to an approved comparable seafood choice mayperiodically occur. Our commitment to the highest culinarystandards will be paramount in these decisions.

Local Favorite

SEARED PORK TENDERLOINBraised Cinnamon, Apple Bread Stuffing,Creamed Spinach

32.00Pairs nicely with a full intensity white wine


17/20

NON-ALCOHOLIC BAR

SOFT BAR

WELL BAR

PREMIUM BAR

Soft Drinks and Bottled Water$8 per person for the first hour$2 per person each additional hour

Domestic Beer, House Wine,Soft Drinks and Bottled Water$13.50 per person for the first hour

$4 per person for the second hour$3 per person each additional hour

Mixed Drinks, Domestic and Premium Beers,House Wine, Soft Drinks and Bottled Water$17.50 per person for the first hour$4 per person for the second hour$3 per person each additional hour

Premium Mixed Drinks, Domestic and Premium Beers,Premium Wine Selection, Soft Drinks and Bottled Water$21.50 per person for the first hour$4 per person for the second hour$3 per person each additional hour

CASH BARPremium Drinks $12Call Drinks $10Well Drinks $8House Wine $8Premium Bottled Beer $7Domestic Bottled Beer $6Bottled Spring Water $4

Assorted Fountain Sodas $3.50

Bar Service

All Cash Bars Require a Minimum of (1) Bartender at a fee of $140


18/20

Catering, Banquet Policies & GuidelinesFOOD & BEVERAGE REGULATIONS

EVENT PLANNING

TIMETABLES

PAYMENT POLICY

ACCEPTABLE FORMS OF PAYMENT

SERVICE CHARGE* AND SALES TAX

All food and beverage items served within Angel Stadium must be prepared and presented by ARAMARK. This includesrequests for exhibitor amenities such as logo-bottled water, hard candies, or sample products. Local health code regulationsprohibit guests from removing remaining food and beverage from the stadium.

ARAMARK, as a licensee, is responsible for the administration of the sale and service of all alcoholic beverages in accordancewith California Liquor Commission regulations. Therefore, in compliance with California State Law, all beer, wine and liquormust be supplied and served by ARAMARK.

ARAMARK's Catering Services Agreement outlines specific agreements between the customer and the caterer. The signedCatering Services Agreement, along with the required deposit, must be received by ARAMARK no less than 60 days inadvance of the first scheduled service. If the signed Catering Service Agreement is received less than 60 days prior to the firstscheduled service, menu prices are subject to change.

To ensure the proper planning of your event, we kindly request that all food and beverage specifications be received in writingby our office no later than 45 days prior to the date of your first service.

Upon receipt of all written food and beverage function specifications, your ARAMARK sales professional will review them andin turn provide written confirmation of services ordered. An Event Order will be issued for each individual service. SignedEvent Orders must be received by ARAMARK no less than 30 days prior to the first service. New customers booking short-term events (within 30 days of the first service) must review, sign and return Event Orders upon receipt.

60 Days Signed Catering Services Agreement & Deposits Due45 Days Food and Beverage Specifications Due30 Days Signed Event Orders Due14 Days Final Guarantees Due

ARAMARK requires full payment (100%) of total estimated charges in advance of the first scheduled service as specified in theCatering Services Agreement.

Company Check, American Express, Visa, and Mastercard are considered acceptable forms of payment. If client prefers topay by check a credit card is still required to be on file to facilitate on site orders.

Food & hosted beverage items are subject to 20% service charge* and 7.75% sales taxEquipment rentals are subject to 7.75% sales taxLabor fees are subject to 7.75% sales taxService charge* is taxable in the state of California.Tax exempt certificates (issued by the state of California) must be on file prior to the first scheduled serviceService charge* and sales tax are subject to change without notice

*The Service Charge is not intended to be a tip or gratuity for the benefit of employees


19/20

General Information

GUARANTEES

To ensure the success of your event, ARAMARK must receive your final guarantee (confirmed attendance) for each meal func-tion 14 days prior to the scheduled event(s). Once the final guarantee is submitted, the count may not be decreased. ARAMARKwill bill the customer based upon the final guarantee. ARAMARK will make every attempt to accommodate an increase in yourcount after the final guarantee is submitted.

CANCELLATION

Cancellation of any individual event/service must be submitted in writing to your ARAMARK sales professional. Cancellations

received less than 60 days prior to the first scheduled service will result in a fee equal to 25% of the estimated catering order.Cancellations received less than 30 days in advance of the first scheduled service will result in a fee equal to 50% of the esti-mated catering order. Cancellations received after the final guarantee is due will result in a fee equal to 100% of the estimatedcatering order.

MINIMUM REQUIREMENT FOR TABLE SERVICE

ARAMARK requires a minimum guarantee of 50 guests and a hosted food and beverage minimum of $2,000 for table serviceor buffet meal functions. If the guaranteed attendance is less than 50 guests a labor charge will be applied.

TABLE STANDARDS

ARAMARK's standard meal service is planned for tables of ten (10) guests with a ratio of one (1) server per 30 guests for plat-

ed meals. For buffet meals the standard ratio is one (1) server per 50 guests.

CHINA SERVICE

Meals are served with china and glassware unless otherwise specified by the customer. Receptions that do not accompany din-ner and bar-only functions are served with high grade disposable service ware. China service is available upon request.Additional labor charges may apply to these events.

*All baseball-related functions are served with high-grade disposable service ware.*

LINEN SERVICE

ARAMARK at Angel Stadium standard linen colors are white, red, and black and are provided at no charge for meal functions.

Upgraded linen packages are available upon request. Please consult your ARAMARK sales professional for additional linenoptions.

WATER SERVICE

There is a charge for water service ordered for meeting audiences. This service must be ordered through your ARAMARK salesprofessional.

Pitcher of ice water with disposable service ware $3 each Bottled Spring Water $4 each

Please be aware that additional labor charges may apply. In the event an additional labor charge is applied, your ARAMARK sales

professional will address the need with you prior to the event. Additional facility charges may be incurred following the event foradditional requests during the event, including extended hours, added equipment, and additional labor needs. If an additionalbuilding charge is incurred your ARAMARK sales professional will address the additional charge(s) with you in full detail.


20/20

TastefullyDifferent

ARAMARK BRINGS CULINARY EXCELLENCE TOANGEL STADIUM OF ANAHEIM

ARAMARK, Angel Stadium of Anaheim 2000 Gene Autry Way Anaheim, CA 92806 714-940-2400

www.angelspremiumservices.com

angelscateringmenu.pdf

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