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PLATEDServed with rolls, butter and iced tea. Prices are subject to servicecharge of 25% and sales tax of 8.9%. All menus and prices aresubject to change.START ERS CHOI CE OF ONEENTRÉES CHOICE OF ONEROAS T E D F RE E RAN GE C HIC K E NWild mushroom risotto and roasted asparagus servedwith a lemon thyme demi-glace49 per personCaprese salad Baby spinach, mozzarella, slicedtomatoes, balsamic vinaigrette and chiffonadeof basilGR IL L E D C HIC K E NWedge salad Iceberg lettuce, tomatoes, bacon,cucumbers, blue cheese and buttermilkranch dressing47 per personBibb lettuce salad Fresh strawberries, toastedpecans, feta and citrus vinaigretteShaved fennel Spinach, goat cheese, shaved redonions and balsamic vinaigretteWild rice and wilted spinach served with atomato vinaigretteS E A RE D M A HI- M A HIToasted almond couscous and seasonal vegetablesserved with a lemon jus51 per personWatercress salad Roasted asparagus, watermelonradish and herb vinaigretteGR IL L E D SA L M ON OV E R C E L E RIACP OTATO P URÉ EDESSERT S CHOI CE OF ONE51 per personFlourless chocolate cake with a raspberrychocolate sauceTriple berry tart with fresh pastry creamRed velvet cake with a chocolate saucePeach cheesecake with a lemon peach syrupFennel slaw served with a tomato coulisS T RIP S T E A KRoasted garlic potatoes and seasonal vegetablesserved with a syrah reduction53 per personB E E F T E N D E RLOINSmashed potatoes and seasonal vegetables servedwith a peppercorn demi-glace58 per personBA BY EGG P L A N TStuffed with squash, tomatoes, wild rice andmixed herbs with ingerling potatoes andseasonal vegetables47 per personLUNCH OMNI ATL ANTA HOTEL AT CNN CENTER RETURN TO TABLE OF CONTENTS 4

HOR S D ’O EUVRESPrices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change. Butler required at175 each.HOT HORS D’OEUV RESC HI LLED HORS D’OEU VRESPotato and pea samosa with mango chutney8 per pieceWatermelon bites with feta, balsamic and micromint 8 per pieceShiitake arancini with arborio rice and sun-driedtomatoes 8 per pieceMini crab cake with Sriracha aïoli and cilantro8 per pieceShrimp and cucumber with serrano peppers and redonions 8 per pieceSeared scallop with red potatoes and parsley purée8 per pieceSeared ahi tuna with avocado and togarashi on awonton 8 per pieceChicken with prosciutto basil and tomato aïoli8 per piecePurple potato with caviar, lemon sour cream andchives 8 per pieceMini beef wellington with horseradish crèmefraîche 7 per pieceBeef tartare with shallots, chives, eggs and microarugula 8 per pieceVegetable spring roll with sweet and sour sauce7 per pieceProsciutto wrapped asparagus 7 per pieceSpanakopita with lemon-mint yogurt 7 per pieceCrab meat salad with pepper jewels on endive7 per pieceR eception O M N I AT L A N TA H O T E L AT C N N C E N T E R R E T U R N T O TA B L E O F C O N T E N T S 1

BUFFETSPasta Station and Carving Station attendant required at 175 each.Carving station offerings include artisan rolls. Reception buffetsare not seated. Our reception buffet menus are designed forgroups of 30 guests or more. Groups under 30 require additional5 per person.Prices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.VI RGI NI A-HI GHLAND P ACK AGEC H AR C U TE R I E DI SP L AYCapicola, rosemary ham, speck, soppressata,mortadella, salami Piedmontese, house made picklesand assorted mustards with artisan baguettesFAR M C H E E SE DI SP LAYC A RV IN G STAT ION C HOIC E OF T WOHerb crusted leg of lamb with Dijon mustardPeppercorn beef tenderloin with béarnaise saucePrime rib of beef with horseradish and natural jusRoast turkey with cranberry compote and gravyFennel crusted pork loin with apple-peach relishD E S S E RT S TAT ION C HOIC E OF T HRE EBlueberry cheesecake bitesDark chocolate pots de crèmeMini strawberry shortcakesMeyer lemon barsImported and local cheeses, macerated apricots andmarcona almonds with artisan baguettes and crostiniBerries and vanilla scented honey shootersSAL AD C H O I C E O F TH R E E119 per personMini éclairsCaesar salad Chopped romaine, ParmigianoReggiano, rosemary croutons, white anchovy andCaesar dressingCampanelle pasta salad Sun-dried tomatoesand capersArugula and frisée salad Crumbled goat cheese,pickled pears and white balsamic vinaigretteArtisan baby greens salad Apples, golden raisins,sliced almonds and apricot-ginger vinaigrettePASTA STATI O N C H O I CE OF TW ORigatoni Smoked chicken, walnuts, spinach and bluecheese creamPenne Porcini beef bologneseCheese Tortellini Sun-dried tomatoes, pesto andpine nutsCampanelle Smoked bacon, peas, Pecorino RomanoGemelli tomatoes, Niçoise olives, capers, anchoviesCavatappi Shrimp and green asparagusR eception O M N I AT L A N TA H O T E L AT C N N C E N T E R R E T U R N T O TA B L E O F C O N T E N T S 2

BUFFETSSeafood Station and Carving Station attendant required at 175each. Carving station offerings include artisan rolls. Receptionbuffets are not seated. Our reception buffet menus are designed forgroups of 50 guests or more.C A RV IN G STAT IONPrices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.Grilled side of mahi-mahiOLD FOU RT H WARD PACK AGEANTI PASTO DI SP L AYAssorted cured meats including prosciutto,soppressata, salami, grilled asparagus, marinatedcippolini, roasted red peppers, portobellomushrooms, assorted olives and rustic breadsFAR M C H E E SE DI SP L AYImported and local cheeses, macerated apricots andmarcona almonds with artisan baguettes and crostiniRoasted Niman Ranch beef tenderloin with sautéedseasonal mushrooms, pancetta and greensHorseradish mashBaby squash and baby carrot mélangeS US HI S TAT IONAssorted maki, nigiri, seaweed salad, wasabi, pickledginger, soy and ponzu (five pieces per guestD E S S E RT S TAT IONDark chocolate pots de crèmeCitrus supreme shooters with sabayon andshortbread crumbleFruit and berry tartletsM E DI TE R RANE AN STATI O NCreme puffsVichyssoise shooters (served warm in winter)Vanilla and chocolate meringuesMixed artisan greens with yellow teardrop tomatoes,avocado, candied walnuts, feta cheese and balsamicvinaigrette134 per personHummus, tapenade and baba ganoushAssorted flatbread, ciabatta and olive loafSE AFO O D STATI O NMarket oysters with mignonette sauceCocktail crab claws with creole aïoliLittle neck clamsDiver scallop cevicheFig and goat cheese crostiniR eception OMNI ATL ANTA HOTEL AT CNN CENTER RETURN TO TABLE OF C ONTENTS 3

BUFFETSSushi Station and Carving Station attendant required at 175 each.Carving station offerings include artisan rolls. Reception buffetsare not seated. Our reception buffet menus are designed for groupsof 50 guests or more.FA RM A N D S E A S TAT IONPrices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.Sautéed Russian kale with shallotsMI DTOWN PACK AGEC A RV IN G STAT IONSU SH I STATI O NMiso grouper with shiitake relishBraised chicken with olives and capersRoasted carrot purée with pepitasEye of ribeye with horseradishAssorted nigiri and maki with wasabi, pickled gingerand soy sauceD E S S E RT S TAT IONAssorted poke to include ahi tuna, salmon and tofuS’mores bitesBlueberry almond tartletsSteamed brown riceCheesecake lollipopsShoyu, ponzu, sweet chili and sesame oilFrench macaronsGreen onions, sesame seeds, shredded carrots,cucumber, kale and edamameWhite and dark chocolate dipped strawberries139 per personAvocado, peanuts, masago and fresh gingerSAL AD AND G RAI N BOW L STATI O NGrains Farro, quinoa and red riceHydro garden Pea shoots, arugula, radish, kale andmixed lettucesProtein Lemon grilled chicken, grilled skirt steak,local shrimp and tofuRaw vegetables Carrots, bell peppers, romanesco,cauliflower, cucumbers and roasted cornCheese Shaved Parmesan, goat and blueDressing Citrus vinaigrette and creamy herbR ECEPTION OMN I ATL ANTA HOTEL AT CNN CENTE R RETU RN TO T ABLE OF CON TENTS 4

STATIONSStation attendant required at 175 each at the following stations:Sushi Station, Southern Station, Stir Fry Stations, Paella Stationand Pasta Station.Prices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.STIR FRY STATIONSoba noodles, jasmine rice, chicken, beef, shrimp,ginger, teriyaki, lemon grass broth, red curry,sprouts, green onions, peanuts, eggs and steamedshumai26 per personART I SAN CHEESE DISP LAYLocal and regional cheeses, assorted fresh and driedP A EL L A STATIONfruits, sugared pecans, sliced breads and crostiniShrimp, chicken, andouille sausage, clams, onions,23 per personpeppers, garlic, cilantro and saffron rice26 per personRAW B ARMarket oysters, cocktail crab claws, little neck clams,P A STA STATIONdiver scallop ceviche, musselsLobster and scallop ravioli, duck ravioli, bolognese,32 per personlobster cognac and Parmesan cheese24 per personSU SHI STAT I ONAssorted maki, nigiri, seaweed salad, wasabi, pickledginger, soy and ponzu30 per person, 5 pieces per personA NT I P AST O STAT I ONAssorted cured meats including prosciutto,soppressata, salami, grilled asparagus, marinatedcippolini, roasted red peppers, portobellomushrooms, assorted olives and rustic breadsFARM E R'S M ARK E TGARDEN DISPLAYAssorted seasonal garden fresh vegetablesChoice of two accompaniments Creamy buttermilkranch (v, gf), chunky blue cheese and scallions,roasted red pepper hummus (v, gf), pimentocheese spread21 per person24 per personSOU T HERN STAT I ONStone-ground grits, shrimp, Vidalia onions,pulled pork sandwiches, fried green tomatoes andblack-eyed pea relish24 per personR ECEPTION OMN I ATL ANTA HOTEL AT CNN CENTE R RETU RN TO T ABLE OF CON TENTS 5

C ARVING STATIONSChef attendant required at 175 each.Prices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.PEACH GL AZ ED P ORK LOI NSlow roasted pork served with a mustard creamsauce and pork jusSilver dollar rolls500 each (serves 35)S TEA M SHIP OF BEEFServed with a green peppercorn-red wine reduction,horseradish and grainy mustard sauceSilver dollar rolls1,100 each (serves 100)SPICE RUBBED BEEF BRISKETAncho-chili barbecue sauceCornbread muffinsHONEY GL AZ ED P I T HAM500 each (serves 35)Served with chutneyAssorted rolls500 each (serves 40)ROAST ED T U RK EYServed with a whole cranberry-orange sauce andnatural jusYeast rolls525 each (serves 40)P RI ME RI B OF B EEFServed with a horseradish sauce and au jusSilver dollar rolls750 each (serves 35)R ECEPTION OMN I ATL ANTA HOTEL AT CNN CENTE R RETU RN TO T ABLE OF CON TENTS 6

DESSERTStations needing station attendants at 175 each are BananasFoster Action Station, Crêpe Station and Pies, Tarlets and Cobbler.Prices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.SM A L L BITE DESSERTSChef's choice of assorted small bite desserts19 per personB ANANAS F OST ERACT I ON STAT I ONHouse made banana bread served with brown sugar,butter, cinnamon, banana liqueur, dark rum andvanilla ice cream19 per personC RÊP E STAT I ONApples, bananas, berries, Nutella, chocolate, caramel,strawberry sauces, cinnamon whipped cream,chopped pecans and sliced almonds19 per personP I ES, TART LET S AND COB B LERApple, cherry and coconut piesBlueberry and peach cobblersSweet potato and pecan tartletsServed with whipped cream and vanilla ice cream19 per personRECEPTION OMN I ATL ANTA HOTEL AT CNN CENTER RETURN TO TABLE OF CONTENTS 7

BUFFETSServed with rolls and butter. Our dinner buffets are designed forgroups of 30 guests or more. Buffets can be prepared for smallergroups for a fee of 5 per guest.S ID E S C HOIC E OF T WOPrices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.Buttered broccoliCitrus glazed carrotsFrench green beansB U I LD-YOU R-OWN DI NNERCaramelized Brussels sproutsSO U P SWild mushroom couscousChef’s seasonal soup of the daySAL ADS C H O I C E O F TW ORed quinoa salad Roasted vegetables, pine nuts andtarragon vinaigretteBaby lettuce salad Tomatoes, cucumbers, carrotsand choice of dressingSpinach salad Pears, candied pecans, blue cheeseand pear vinaigretteSouthern mac and cheeseCreamy mashed potatoesPotatoes dauphinoiseDE S S E RT SLemon squaresBerry and fruit tartletsMini chocolate cream puffs99 per personE N TR É E S C H O I C E O F TW OPan roasted chicken served with a lemonrosemary jusGrilled salmon served with a herb butter sauceRoasted pork loin served with a Southernpeach chutneyMedallions of beef served with a wildmushroom reductionEmerald risotto served with snap peas, broccoli,green beans and parsleyD inner O M N I AT L A N TA H O T E L AT C N N C E N T E R R E T U R N T O TA B L E O F C O N T E N T S 1

BUFFETSServed with rolls and butter. Our dinner buffets are designed forgroups of 30 guests or more. Buffets can be prepared for smallergroups for a fee of 5 per guest.PEACHTREEPrices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.Red oak and frisée salad Grape tomatoes, shavedfennel, watermelon radish and sherry vinaigretteS TA RT E RSEN T RÉ E SB U CK HEADSeared chicken served with a herb jusSTAR TE R SGrilled salmon served with a fresh peach salsaBrunswick stewS ID E SSweet and sour slawRoasted vegetablesHeirloom bacon, tomato-cucumber salad and greengoddess dressingGreen bean salad with shallots, almonds andham lardonsE N TR É E SRoasted sweet potatoesBarbecue grilled chickenBaby squashPeach glazed pork ribsD E S S E RT SPeach meringue bitesSI DE SSouthern potato saladThree cheese mac and cheeseSouthern green beans with bacon and red onionsPecan tartletsMississippi mud pie bites92 per personCheddar spoon breadDE SSE RTSPecan tartletsSweet potato pie bitesPeach cheesecake bites90 per personD inner O M N I AT L A N TA H O T E L AT C N N C E N T E R R E T U R N T O TA B L E O F C O N T E N T S 2

BUFFETSServed with rolls and butter. Our dinner buffets are designed forgroups of 30 guests or more. Buffets can be prepared for smallergroups for a fee of 5 per guest.Prices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.P I EDMONTSTARTE R SSpring greens salad Tomatoes, cucumbers, redonions and lemon vinaigretteArtichoke salad Red onions, spinach, mixed herbsand lemon vinaigretteBulgur salad Edamame and tomatoesE N TR É E SGrilled bistro steak served with sautéed onions,mushrooms and red wine reductionPan seared mahi-mahi served with a citrus butterSI DE SGarlic roasted bliss potatoesMélange of seasonal vegetablesDE SSE R TSFlourless chocolate bitesMini strawberry shortcakesKey lime tartlets98 per personD inner O M N I AT L A N TA H O T E L AT C N N C E N T E R R E T U R N T O TA B L E O F C O N T E N T S 3

PL ATEDPrices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.START ERS CHOI CE OF ONESO U P SENTRÉES CHOICE OF ONES E A RE D C HIC K E N S TUF F E D W IT HW IL D M US HROOM D UX E L L E SServed with seasonal vegetables and baby redsmashed potatoesButternut squash bisque76 per personCream of forest mushroomG RIL L E D C HIC K E NSAL ADSServed with vidalia onion jus, southern succotashand seasonal vegetablesWedge salad Blue cheese, bacon, tomatoes andbuttermilk dressingCaprese salad Vine ripe tomatoes, mozzarella,arugula and balsamic vinaigretteBaby spinach Strawberries, pecans, goat cheese andcitrus vinaigretteMixed baby greens salad Tomatoes, carrots, olives,cucumbers and herbed croutonsDESSERT S CHOI CE OF ONEFlourless chocolate torte with a raspberrychocolate sauceTriple berry tart with a fresh pastry creamRed velvet cake with a chocolate saucePeach cheesecake with a lemon peach syrup76 per personGR IL L E D S COT T IS H SA L M ONServed with a tomato basil coulis, seasonalvegetables and garlic Parmesan cheese roastedfingerling potatoes79 per personS E A RE D M A HI- M A HIServed with a lemon thyme butter, seasonalvegetables and sweet potato purée81 per personROAST E D B E E F T E N D E RLOINServed with a red wine mushroom reduction,seasonal vegetables and roasted garlicwhipped potatoes89 per personBLUE CHEESE CRUSTED GRILLEDNEW YORK STRIPServed with a natural jus, seasonal vegetablesand chive mashed potatoes87 per person(add 8 per person to higher priced entrée for dualentrée plate)D inner O M N I AT L A N TA H O T E L AT C N N C E N T E R R E T U R N T O TA B L E O F C O N T E N T S 4

PERSO NAL CHOICEPrices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.The planner will select one starter, one salad, one dessert and fourentrées in advance. A custom printed menu featuring the fourentrée selections will be placed at each table setting. Guests willplace their entrée orders tableside.START ERS CHOI CE OF ONEENTRÉES CHOICE OF FOURStriped bass served with butternut squash hash,kohlrabi slaw and blood orange vinaigretteSeared red snapper served with smoked peachquinoa and fennel crab salad with huckleberryvinaigretteSmoked salmon Asparagus, hearts of palm, herb oiland caviarHickory smoked Cornish hen served with braisedfingerling potatoes, corn, chard, butter beans, onionsand a Wild Heaven ‘Ode to Mercy’ beer brothPrawn mac and cheese Organic pasta, black truffleand manchego cheesePeach tea brined chicken served with a virgin mintoil, parsnip mash and chanterelle mushroomsSeared scallops Chanterelle, corn and prosciuttoragoutGrilled beef tenderloin served with marrow rootpotato purée and warm golden beet saladLobster salad Foie gras, butternut squash and fennelvinaigretteCervena venison served with a warm blueberry jelly,fire roasted carrot purée and baby vegetablesSAL ADS CHOI CE OF ONERoasted delicata squash salad Gem lettuce, wildblackberries, burrata cheese and a pomegranatedressingCassava root slaw Watermelon radish, baby carrots,fava beans and a peach cranberry puddingPetite arugula and fennel salad Crisp lotus root,heirloom apple and a sour cherry vinaigretteCold smoked ahi tuna salad Pickled dragon fruit,hydrated ginger root, sweet potato noodles, snap peavinaigrette and a wasabi dustVegan cassoulet served with northern beans, Swisschard and truffleCharred tomato and artichoke served with tricoloredfingerling potatoes, baby vegetables and a tomatocoulisDESSERTS CHOICE OF ONEBlackberry cheesecake with candied ginger andeggnog anglaiseBoston cream pie with charred banana chips andcoco fudgeChilled chocolate lasagna with mint sabayonRhubarb cobbler with butter brickle whip and OmniSelect bourbon syrupChocolate and scotch soufflé with sorghum creamButternut squash flan with wild berry preserve andginger snap crumbs120 per personD inner O M N I AT L A N TA H O T E L AT C N N C E N T E R R E T U R N T O TA B L E O F C O N T E N T S 5

BEVERAG ESHosted bar per drink charges based on consumption. Onebartender per 100 guests required at 175 each.HOSTED BA RPrices are subject to service charge of 25% and sales tax of 8.9%.All menus and prices are subject to change.P R E M IUM B RA N D SB EVERAGE SELECT I ONCocktails 12 per drinkDomestic beers 8 per drinkPremium and import beers 9 per drinkP R E M I U M BRAN DSPremium house wines 10 per glassGin Bombay Sa

BREAKS OMNI ATLANTA HOTEL AT CNN CENTER RETURN TO TABLE OF CONTENTS 2 BEVERAGES Westrock regular and decaffeinated coffee 110 per gallon Assorted hot teas 110 per gallon Iced tea 90 per gallon House made lemonade 90 per gallon Soft drinks 5.5 each Still and sparkling water 5.5 each Red Hare root beer 6.5 each Red Hare grapefruit soda 6.5 each