1. For Gateway to a Dream MODIFIED GOLD PLATE SERVICE

2. OUR VISION We invite our guests to join us for a family reunion at Ellis Island. As guests arrive they will be brought back in time to the arrival of the ship at Ellis Island, where they will see multiple activities such as an ancestry look-up station, mock currency exchange station, photo booth, and live music entertainment. We will have our reception area in the Ellis Island building, where guests can enjoy hors d’oeuvres and refreshments. Guests will feel like they have just arrived in America, so it will be a very exciting atmosphere where they can mingle or experience some of the stations that people went through at Ellis Island. We will then have a transition where guests will enter into the family reunion dining room where they will enjoy a delicious brunch consisting of foods from all the countries people traveled from. There will also be live music and a silent documentary playing of real images and footage from Ellis Island. The dining room will have an overall homey atmosphere that embodies the celebratory feeling people had when first arriving in America and being united with their families again.

3. RECEPTION HORS D’OEUVRES Spanakopita- Phyllo pastry stuffed with spinach, feta, egg and onion Seared beef tenderloin with sweet onion marmalade of ficelle- french bread slice topped with beef and a sweet onion marmalade ***Both hors d’oeuvres contain gluten***

4. APPETIZER Roasted Butternut Squash Soup- pureed butternut squash

5. SALAD Arugula salad with shaved parmesian, dressed with viniagrette ***People with a dairy allergy will have the salad Without the shaved parmesian cheese***

6. MAIN COURSE Chicken Dijon served with Rosemary Roasted Mashed Potatoes and Vegetable –Medley Chicken Breast topped with whole grain and dijon mustard cream ***People with a gluten allergy will be accomodated for***

7. VEGETARIAN OPTION Tri colored tortellini filled with cheese in a garlic spinach cream sauce tossed with Roma tomatoes and parmesan cheese ***Pesto contains nuts***

8. DESSERT New York Cheesecake with Fruit Topping ***Contains dairy***

9. DINING ROOM SETUP

10. SERVER GROUPING Each server will serve 2 guests per table Each group will have 4 servers Group 1 will serve tables 1 & 2 Group 2 will serve tables 3 & 4 Group 3 will serve tables 5 & 6 Group 4 will serve tables 7 & 8 Group 5 will serve tables 9 & 10 Group 6 will serve tables 11 & 12 Group 7 will serve tables 13 & 14 Group 8 will serve tables 15 & 16 *You will receive your groups upon training the morning of the event*

11. MODIFIED GOLD PLATE SERVICE The head server will start serving with the guest sitting at 12:00 at the table Server #1 will be at the 3:00 seating Server #2 will be at the 6:00 seating Server #3 will be at the 9:00 seating

12. Head server Server #1 Server #3 Server #2

13. Each server will have 2 plates, one in each hand, and will be serving the guest at their 1 st assigned seat at their 1 st table. The server will then step behind the guest directly to their left which will be their 2 nd assigned seat. When the head server sees that each of their servers and ready to serve, they will nod their head informing each server to place down their dish or to go ahead and remove the dish When serving remember “lower left” “raise right”. This lets you know what hand you should be using when placing down the meal for each guest and when removing their plate after they have finished. You should be putting the meal down with your left hand for the individual to eat, and clearing the dish with your right hand when they are finished.

14. Clean the dirty utensils after every course Servers will then go to their second table and repeat all of the previously stated steps Make sure you are always smiling and if a guest thanks you say “You’re welcome” or “My pleasure” For each course all serving teams will line up in the satellite kitchen until the Managers give them the signal to enter the dining room and begin serving Try and return to the satellite kitchen as quickly as possible and get ready to serve or clear the next course

15. THANK YOU!! Thank you all for being here and helping us today! We really appreciate your hard work!