Menu Proposal

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Client Name: Jane Doe

Event Name: Golden Jubilee Celebration

Date and Time: Saturday, May 12, 2050, 6:00 PM

Venue: Starlight Banquet Hall, New York City

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Introduction

Thank you for allowing [Your Company Name] to design the culinary experience for your Golden Jubilee Celebration. We have crafted a menu to honor this momentous occasion, blending timeless classics with modern flavors.

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Proposed Menu

Appetizers

1. Mini Lobster Rolls - Succulent lobster tossed in citrus aioli, served in buttery brioche buns.
   

2. Truffle Arancini - Crispy risotto balls infused with truffle oil, parmesan, and fresh herbs.
   

3. Vegetable Spring Rolls - Crispy rolls filled with julienned vegetables, served with a tangy tamarind dipping sauce.

Salads

1. Heirloom Tomato and Burrata Salad - Sweet tomatoes, creamy burrata, and fresh basil, drizzled with aged balsamic reduction.
   

2. Quinoa and Kale Salad - Protein-packed quinoa, tender kale, roasted almonds, and dried cranberries with a lemon vinaigrette.

Main Course

1. Filet Mignon - Tender, perfectly grilled filet mignon with a red wine reduction, served with roasted garlic mashed potatoes and seasonal vegetables.
   

2. Herb-Crusted Salmon - Oven-baked salmon with a lemon dill sauce, accompanied by wild rice pilaf and grilled asparagus.
   

3. Stuffed Portobello Mushroom (Vegetarian) - Marinated portobello stuffed with quinoa, spinach, and feta, served with a roasted tomato coulis.

Desserts

1. Molten Chocolate Lava Cake - Warm chocolate cake with a gooey center, served with vanilla bean ice cream.
   

2. Mango Panna Cotta - Light and creamy Italian dessert with a tropical mango glaze.

Beverages

• Signature cocktails: Golden Glow Martini and Jubilee Spritzer

• Fine wines: Sauvignon Blanc, Merlot, and Sparkling Champagne

• Non-alcoholic options: Iced Tea, Lemonade, and Sparkling Water

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Special Notes

• Dietary Restrictions: Gluten-free, vegan, and nut-free options are available upon request.
  

• Customization Options: Ingredients and preparation methods can be adjusted based on preferences.

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Pricing

Cost per person: $125
Total estimated cost: $7,500 (for 60 guests)

• Pricing includes service staff, tableware, setup, and cleanup.

• Additional fees: 10% gratuity and applicable taxes.

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Next Steps

To confirm the menu and secure your date:

1. Approve the proposal by March 30, 2050.

2. Submit a deposit of $2,000.

3. Final guest count and dietary requirements due by April 15, 2050.

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Contact Information

For questions or adjustments, please contact:

Name: [Your Name]
Email: [Your Email]

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