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Y O U R D AY I S O U R M A S T E R P I E C E . David Wittig Photography vow. celebrate. love. MODERN WING Griffin Court | Terzo Piano Nichols Board of Trustees Suite HISTORIC BUILDING McKinlock Court | Woman’s Board Grand Staircase Chicago Stock Exchange Trading Room EXCEPTIONAL EVENTS Astound your guests with a stunning space, delicious cuisine, and impeccable service. Our attention to detail and superior execution will ensure your event is a success! Bon Appétit is the Art Institute of Chicago’s premier on-site catering company known for its culinary expertise and commitment to socially responsible practices. For the well-being of our guests, communities, and the environment, our food—bursting with flavor and nutrition—is prepared from scratch using authentic ingredients. ROOM RENTAL RATES MODERN WING | Buy Out $25,000 HISTORIC BUILDING | Buy Out $25,000 Nichols Board of Trustees Suite $5,000 100, seated with dance floor Chicago Stock ExchangeTrading Room $5,000 250, seated with dance floor Terzo Piano Restaurant $7,500 400, seated with dance floor Millennium Park Room $3,500 175, seated with dance floor Bluhm Family Terrace $5,000 260, reception McKinlock Court $5,000 175, seated with dance floor Terzo Piano and Terrace Combined | $10,000 Woman’s Board Grand Staircase | $2,000 225, reception Griffin Court $10,000 400, seated with dance floor with Pritzker Garden $3,500 Museum Café $3,500 125, seated or reception RECEPTION PACKAGES All packages include: Champagne Toast | Four Passed Hors d’Oeuvres | Two-Course Dinner with House Wines | Four-Hour Super Premium Bar DELUXE PREMIUM CLASSIC $160 | PER PERSON $145 | PER PERSON $130 | PER PERSON available options and add-ons | additional charges may apply Reception Platters | Dessert Platters | Cordials Package | Additional Entrée Choice | Late-Night Passed Hors d’Oeuvres All prices include standard cocktail tables, dinner and buffet tables, china, glassware, flatware, house linens, banquet chairs, house red and white wines during dinner, coffee, decaffeinated coffee, tea, a variety of artisan baked breads and butter, and bartending service. Cake-cutting fee is $3 per slice. Bon Appétit offers two options for vendor meals. Boxed lunches, including bottled water or soft drink, are $25 each. Hot vendor meals, including salad and entrée, are $50 each. Menus are seasonal and subject to change. All menus are subject to a taxable 20% service charge and applicable sales tax. Please inform us of any special dietary needs at least 72 hours prior to the event; additional charges may apply. ACCOMPANIMENTS Enhance your plated dining experience. ADDITIONAL COURSES Amuse-Bouche A one-bite elegant taste to begin the dining experience market price Artisan Cheese 3 ounces of local artisan cheese, organic honey, compressed apple $12.00 Shaved Imported Black Truffles market price Petit Fours or Dessert Truffle $6.00 per person TABLE ACCOUTREMENTS SUPPLEMENTAL PROTEIN Extra virgin olive oil served in place of butter May be added to a dish to create a duet; additional $15.00 per person added to base price. Select three | $8.00 per person Petite Lobster (market price) Roasted Imported Olives, Chili Flakes, Citrus (v) Diver Scallop Marcona Almonds (v) Giant Shrimp Orange-Clove Marmalade (v) Petite Prime Filet Pimento Cheese (v) Jumbo Lump Crab Cake Roasted Eggplant Spread (v) Asian-Spiced Nut Mix (v) Wasabi peas, cashews, almonds, rice noodles, honey DELUXE PACKAGE CHAMPAGNE TOAST PASSED HORS D’OEUVRES | Select four AMBIENT HOT “Fish and Chips” tuna tartare, spiced potato chip, citrus caviar Peking Duck Roll, hoisin sauce, green onions Grass-Fed Steak Tartare, brioche, golden beet horseradish Jumbo Lumb Crab Cakes, crustacean mayonnaise King Crab Mango Salad, spiced chickpeas, chickpea cracker Shrimp Chive Dumplings, ponzu sauce, toasted garlic Rushing Waters Trout Caviar, new potatoes, chives, vodka crème fraîche * Black Bean Cake, green apple tomatillo mojo (v) * Puerto Rican–Spiced Plantain Chips, Columbian guacamole (v) * Crispy Ponzu Tofu on Bamboo, five-spice carrot (v) Chicken Liver Pâté, cabernet onion jam, toasted brioche Red Curry Kobe Beef Satay, crushed peanuts * SERVED TWO-COURSE SELECTION SOUP or STARTER | Select one SEASONAL SOUP | Select One SPRING Golden Curry Broth (v) * Golden apples, grilled fennel, spiced macadamia nut SUMMER STARTER | Select One Baby Beet Salad (v) * Sunflower seed granola, Cocoa Cardona cheese, kumquat vinaigrette, mizuna Burrata Salad Coconut Soup (chilled) * Roasted sweet peppers, 25-year-old balsamic Primolio olive oil, crostini Caramelized Onion Soup (warm) Miso-mustard sauce, cucumber, citrus Laughing Bird shrimp, green papaya, mint or Shredded duck confit, Pleasant Ridge reserve cheese crouton FALL Pumpkin Soup * Smoked paprika chicken, oyster mushrooms, cinnamon oil WINTER Cream of Amish Chicken Soup * Vanilla-poached chicken, Brussels sprout leaves Yellow Tail Crudo * Maine Lobster Salad * Avocado, frisée, grapefruit vinaigrette Sliced American Kobe Beef Salad Baby romaine, daikon radish, edamame, shiso, citrus-soy sauce Alaskan King Crab * Trofie pasta, Wisconsin butter, lemon zest, SarVecchio Gold parmesan * denotes the ability to have the entrée prepared without gluten | (v) Vegetarian DELUXE PACKAGE ENTRÉES | Select one Purple and Orange Cauliflower (v) Baby bok choy, brown clamshell mushrooms, lemongrass-tomato broth, smoked tofu Sweet Corn Relleno (v) * Cilantro corn crust, roasted vegetable butter Alaskan Halibut (seasonal) Sugar snap peas, roasted Rivery Valley Farm mushrooms, yuzu butter, wild garlic sea salt Diver Scallops Creamed Savoy cabbage, green peppercorn vinaigrette, brown butter bread crumbs Maine Lobster * Pimento cheese grits, syrah sauce, bacon-pearl onion compote Maple Leaf Farms Duck Breast * Pear juice–braised pears, vadouvan-spiced black kale, vanilla duck jus Pinn-Oak Ridge Farms Lamb Loin Saffron carnaroli pearl couscous, gremolata Prime Beef Tenderloin * Bacon- and pickle–whipped potatoes, bordelaise sauce, zucchini coins * denotes the ability to have the entrée prepared without gluten | (v) Vegetarian PREMIUM PACKAGE CHAMPAGNE TOAST PASSED HORS D’OEUVRES | Select four AMBIENT HOT Artichoke and Cheese Filo Rolls with lemon aïoli Loaded Baked Fingerling Potato, 10-year-aged cheddar, micro chives (v) * Rushing Waters Smoked Trout, spiced potato chip, horseradish mascarpone Moroccan Chicken, preserved lemon, green olive–golden raisin compote * Piquillo Pepper and Pickled Mackerel Bruschetta, saffron aïoli Basil Jalapeño Chicken Skewers, vanilla-mango glaze * Quail Eggs, black truffle pesto, toast (v) Cantonese Spring Roll, pork, shrimp, mushroom, cabbage, ginger-lime dipping sauce Chickpeas, sheep’s milk feta, pineapple mint, pineapple chutney, pappadum crackers (v) Usinger Weiswurst, pretzel crostini, Gruyère cheese, Sprecher amber mustard Russian Chicken Salad, grilled za’atar bread, pickled cucumber relish Coriander Grass-Fed Beef Tenderloin, whipped horseradish cream cheese, pumpernickel SERVED TWO-COURSE SELECTION SOUP or STARTER | Select one SEASONAL SOUP | Select One SPRING - Baby English Pea Soup (v) STARTER | Select One Golden Endive Salad (v) * Mint-pistachio crème fraîche, smoked beets Orange, radicchio, adobo cashews, edamame, port vinaigrette SUMMER Modern Cucumber Soup (chilled) (v) * Crispy prosciutto picante, butter lettuce, dried cranberry vinaigrette Cream of Summer Squash (warm) (v) * Butternut squash slaw, chipotle onion crème fraîche FALL - Parsnip Soup (v) * Sheep’s milk feta, beet tzatziki, honey-spiced walnuts WINTER - Sweet Potato Soup * Black-eyed peas, dried cherry chow-chow, petite herbs Cucumber “noodle” salad, crispy rice noodle or Chipotle sweet corn, queso fresco Ziege Zacke blue cheese, pickled cherries Cranberry pesto, Spanish chorizo “chips” Cranberry Bean Salad * Butternut Squash Pancake (v) Tomato Kale Tart (v) Roasted Cherry Wood Bacon Merguez Croquettes Manchego cheese, pickled apricots, harissa aïoli * denotes the ability to have the entrée prepared without gluten | (v) Vegetarian PREMIUM PACKAGE ENTRÉES | Select one Crispy Five-Spice Tofu (v) * Sesame sticky rice, sweet chili radish slaw Braised Farmers Cheese (v) * Masala spice, curry leaf–scented basmati, dried papaya chutney Sea Scallops * White eggplant, red lentils, pomegranate chutney, crispy chickpea noodles Pumpernickel Salmon * Beet and potato purée, horseradish sauce, chive essence Slow-Roasted Local Chicken * Salsify, asparagus, marble potatoes, black garlic vinaigrette Berkshire Pork Porterhouse * Chipotle-cheddar grits, Savoy cabbage, lingonberry mustard New York Strip Steak * Potatoes Romanoff, melted leeks, tamarind barbecue sauce * denotes the ability to have the entrée prepared without gluten | (v) Vegetarian CLASSIC PACKAGE CHAMPAGNE TOAST PASSED HORS D’OEUVRES | Select four AMBIENT HOT Jerk Chicken on a Plantain Chip with mango salsa Sticky Rice Cake, toasted sesame, coconut-avocado mousse (v) * Poached Laughing Bird Shrimp, crostini, rosemary white bean purée Zucchini Pesto Tostada, queso fresco, tequila sour cream (v) Eggplant Bruschetta, ricotta salata, pine nut–pepper relish (v) Coconut Chicken, orange rooster syrup, toasted sesame * Carr Valley Cocoa Cardona, brûléed fig, oatmeal cracker (v) Beef Empanada, raisins, carrots, cumin, green sauce SERVED TWO-COURSE SELECTION SOUP or STARTER | Select one SEASONAL SOUP | Select One SPRING White Asparagus Soup (v) * Pansies, shaved green asparagus, black olive SUMMER Honey Dew Soup (chilled) Big eye tuna, cilantro, avocado, whipped coconut or Cheddar Heirloom Tomato Soup (warm) * Barbecue pork belly crumbs, red onion piccalilli FALL Wild Mushroom Soup (v) * Hazelnut gremolata, fried sage WINTER Butterball Potato Soup (v) * Apples, Brussels sprouts, turnips STARTER | Select One Baby Lettuce Salad (v) * Snow White goat cheddar “snow,” pickled turnips, Luccini extra virgin olive oil, Minus 8 vinegar, honey almonds Shaved Raw Vegetable Salad (v) * Carrot reduction, finger limes, sumac, aromatic herbs Truffle Chicken Liver Mousse Cumberland gelée, F-bread, parsley mustard Peeky Toe Crab Salad * Calabrian chili, crispy potatoes, bread-and-butter pickles Calamari Schnitzel Upland cress, fried caperberry, lemon yogurt Warm Bread Cheese (v) Dates, chrysanthemum honey, baguette * denotes the ability to have the entrée prepared without gluten | (v) Vegetarian CLASSIC PACKAGE ENTRÉES | Select one Farro-Stuffed Sweet Onion (v) * White bean succotash, rosemary-braised escarole Jalapeño Dumplings (v) Smoked oyster mushrooms, basil cream sauce Rushing Waters Trout Marcona almond freekah pilaf, green grape tomatillo salad Pacific Black Cod * Olive oil–tomato-potato, squash confit, lemon-thyme essence Locally Raised Chicken Breast Gruyère-leek spoon bread, brown-butter apples, sea salt kale chips Chinese Five-Spice Pork Belly * Ginger-lacquered yams, hoisin-spiced long beans Pan-Roasted Beef Flat Iron * Salsa verde, duck “butter” poached potatoes, warm frisée * denotes the ability to have the entrée prepared without gluten | (v) Vegetarian LATE-NIGHT SAVORIES PASSED HORS D’OEUVRES | $4.00 per piece Petite Cheeseburgers Mini “Chicago” Dogs Churros (v) Rice Noodle Salad “To-Go” (v) Aged cheddar, pickle, ketchup Mustard, pickle relish Raspberry-caramel sauce Spicy cucumber, toasted sesame seeds Neptune Salad Rolls Rock shrimp, scallops, jumbo lump crab, chive crème fraîche Sweet Potato Tots (v) Chipotle ketchup PLATTERS and DISPLAYS ARTISAN CHEESE (v) $9.00 per person Assorted Local Cheeses Organic Honey Marcona Almonds Dried Apricots Dates Country Bread ROASTED and SMOKED VEGETABLES (v) * $5.00 per person Zucchini, Squash, Red Onions, Piquillo Peppers, Carrots, Jicama, Herb Marinade FRESH FRUIT (v) * $6.00 per person Honeydew, Cantaloupe, Watermelon, Pineapple, Grapes, Berries (seasonal) BRUSCHETTA BAR (Interactive) $7.50 per person Crostini, Focaccia, Ciabatta, Tomato, Basil, Roasted Garlic, Mascarpone, Parmesan, Eggplant, White Beans, Crispy Prosciutto, Tiny Mozzarella CRUDITÉS (v) $6.00 per person Seasonal Vegetable Crudités Lemon Yogurt Spicy Cashew Butter CHARCUTERIE $8.00 per person Speck Ham La Quercia Prosciutto Picante Calabrese Salami Bresaola Oil-Cured Olives Picholine Olives House Pickles Purple Mustard Country Bread CHILLED SEAFOOD TOWER * $35.00 per person Maine Lobster Tail Giant Cocktail Shrimp Tuna Poke Ceviche Sushi Black Mussels Littleneck Clams Stone Crab Claws Golden Tomato Cocktail Sauce * denotes the ability to have the entrée prepared without gluten | (v) Vegetarian SUPER PREMIUM LIBATIONS HOUSE WHITE and RED Joel Gott, Chardonnay, California Grey Goose Vodka Joel Gott, Cabernet, California Belvedere Vodka Bombay Sapphire Gin Makers Mark Whiskey BEER Crown Royal Canadian Whiskey Imported | Heineken, Amstel Light, Stella Artois Knob Creek Small Batch Bourbon Domestic | Miller Light Johnnie Walker Black Label Blended Scotch Whiskey Glenlivet 12-year Whiskey Macallan 12-year Single Malt Highland Scotch Coke, Diet Coke, Sprite Bacardi Select Rum Saratoga Springs Sparkling Mineral Water PatronTequila Centenario Reposado Tequila Martini & Rossi Dry and Sweet Vermouth Bar packages are served for four hours. Additional hours of bar service are available at an additional charge. Champagnes and wines may be upgraded; pricing may vary. Upgraded wines will increase per guest pricing. No bar substitutions will be permitted. Additional hour of bar service will be charged at $5 per person. All bars close 30 minutes prior to event end time. CORDIAL PACKAGE | Upgrade May be added to the bar package, $7.00 per cocktail, charged on consumption. Amaretto di Sarrano Bailey’s Irish Cream Drambuie Kahlua Chambord Frangelico Grand Marnier Sambuca Romano EVENT SCHEDULING EVENT INFORMATION All evening events may not begin until an hour after the museum closes to the public for the day. FOOD and BEVERAGE SERVICE All food- and beverage-related services will be provided by Bon Appétit, the exclusive caterer to the Art Institute of Chicago. Regulations of the Illinois Liquor Control Commission prohibit spirits, wine, or beer to be supplied by anyone other than Bon Appétit. Insurance regulations prohibit food that is not supplied by Bon Appétit from entering the museum. All food and beverages served at an event must be consumed on museum premises. Food and beverages will be prohibited in certain areas of the museum in order to protect the artwork. DEPOSIT and BALANCE DUE An initial, non-refundable deposit is required at the time of contract execution no less than 30 days prior to the scheduled event. The deposit will be applied to the client’s final bill. Full payment of the estimated food and beverage fees must be paid in full to Bon Appétit five (5) business days prior to the actual event. Any and all additional event charges incurred during the event must be paid in full upon conclusion of the event. PRICES, SERVICE CHARGES, and TAXES A 20% service charge and all applicable state and local taxes will be added to all pricing. Menu prices are subject to change without notice. SECURITY, ENGINEERING SERVICES, and ROOM RENTAL Mandatory security, coat check, engineering services, and room rental fees will be charged to the host. Security charges are based on event times and date as well as the number of attending guests. Private gallery viewing of special exhibitions may be arranged at an additional security and room charge. A ticketing fee may be applicable for viewing special exhibitions. GUARANTEE Although all event details are to be finalized at least two weeks prior to the event, a final confirmation (the “Guarantee”) of your anticipated number of guests is required five days prior to the scheduled event. If the number of guests decreases thereafter, the host will be charged for the number of guests included in the Guarantee. If the number of guests increases above the Guarantee, the host will be charged for the actual number of guests. REQUIRED CERTIFICATE OF INSURANCE A certificate of insurance in the amount of $1,000,000 naming the Art Institute of Chicago and the Chicago Park District as beneficiaries must be on file from the party hosting the event at least 72 hours before the event. ADDITIONAL LABOR FEES Bon Appétit reserves the right to charge service fees for room set-ups with extraordinary requirements. A required labor fee of $150 is charged for each bartender, server, carver, or specialty chef. PARKING Parking is not provided by or paid for by Bon Appétit or the Art Institute of Chicago. Self-pay parking is available at the East Monroe/Millennium Park underground garage and at Grant Park South and North garages. Valet service is available during museum hours for a fee of $20 per vehicle, and may be arranged for after-hours events as well. Additional information regarding garages, hosted parking, and valet services is available upon request. PRINTED MATERIAL The content of all printed materials related to the event, including invitations, programs, press releases, and any promotional material, must be sent to Bon Appétit for approval before they are finalized and printed. You may license images for use on printed material through the museum’s Imaging department. A licensing fee may apply. EVENT INFORMATION FLOWERS, LINEN, PHOTOGRAPHY, ENTERTAINMENT, and SET-UP We have a preferred list of the finest professionals in the greater Chicago area who are delighted to work with you in the planning of your event. Standard cocktail tables, dinner and buffet tables, china, white linen, and banquet chairs are complimentary. Additional rentals are required for specialty linen and equipment. Bon Appétit is happy to assist you with all necessary arrangements. Open flames, votive candles, confetti, balloons, laser shows, fog or smoke machines, potted plants, and dry ice are not permitted. All floor plans must be approved through Bon Appétit. All photography taken during events must be for private use only. Many art works are under copyright, and use of images for business or marketing purposes is strictly prohibited under all circumstances. The museum does not allow filming of video in any galleries at any time. ART WORK and ART SPACE CLEARANCE RESTRICTION Artwork from outside sources cannot be brought into the museum. Artwork within the museum is rotated regularly, and exhibited artwork is not guaranteed to remain on display. The Art Institute of Chicago reserves the right to install, deinstall, or move artwork and/or collections at any time. An eight-foot space in all directions must be maintained around all sculptures and artwork for security and curatorial reasons. This restriction effectively excludes food and beverage stations, buffets, bars, and seating tables where food and beverage will be consumed from any gallery space. DELIVERIES and LOAD-IN/LOAD-OUT AREA All deliveries and loading of equipment or materials by vendors or entertainment must enter the building through the Modern Wing loading dock, located below the Millennium Park entrance at 159 East Monroe Street. Directions to the Lower Randolph entrance are available. The client is responsible for external vendors accessing loading areas. All event spaces that are operated as public spaces during regular Art Institute of Chicago hours have a load-in and set-up start time of 4:30 p.m. Load-out must be completed by 12:00 a.m. for events held within the Museum Security Perimeter and 1:30 a.m. for events outside of the Museum Security Perimeter. NICHOLS BRIDGEWAY Public visitors may enter the bridge from Millennium Park and exit down to Monroe Street via the escalator or elevator of the West Box. Private party signage will be utilized to notify visitors that there is a special private event taking place on the Bluhm Family Terrace and Terzo Piano. TERZO PIANO and BLUHM FAMILY TERRACE All furniture in Terzo Piano and the Bluhm Family Terrace must be left on the third floor and, if moved from its standard floor plan, must be utilized in the event floor plan, or storage must be created in the event space to conceal. If extensive moving of the furniture is required, additional labor charges may apply. All food and beverage stations, bars, and buffets as well as dinner seating must not reach beyond the roof section of the Bluhm Family Terrace. Dry chair set-up and décor are handled on a case-by-case basis dependent upon the artwork displayed on the terrace and the restrictions placed by Art Institute of Chicago in conjunction with each installation. The same policies and restrictions for galleries where art is displayed apply here. Stanchions will be placed around all artwork. GRIFFIN COURT and PRITZKER GARDEN The existing museum benches placed around the Griffin Court perimeter are able to be removed with prior permission. Pritzker Garden only allows clear liquids to protect the treated outdoor decking from spilled colored liquids. This restriction effectively excludes all red wine, ports, dark liquors, red-colored juices, dark sodas, and colored garnishes in glasses, coffee, and tea. FREQUENTLY ASKED QUESTIONS WHAT IS INCLUDED IN MY EVENT? Standard cocktail tables, dinner and buffet tables, china, mid-length white linen, and banquet chairs are complimentary. Additional rentals are required for specialty linen, décor, and equipment. WHEN DOES MY MENU NEED TO BE FINALIZED? To allow us to coordinate all of your event details, menu, and particular needs with other museum departments, we ask that all details be finalized a minimum of two (2) weeks prior to the scheduled event. WHEN IS MY FINAL COUNT DUE? A final confirmation (the “Guarantee”) of your anticipated number of guests is required no less than 72 hours before the scheduled event. WHAT IF I HAVE LAST-MINUTE GUESTS? Although we make every attempt to accommodate all last-minute requests, we reserve the right to make substitutions as needed. Some requests made after the 72 hour guarantee are subject to an additional surcharge. No changes to the menu may be made within 72 hours preceding the scheduled event. CAN I OFFER MORE THAN ONE ENTRÉE? We can provide the most streamlined service when one entrée is selected for all guests at a served event (with exceptions made for vegetarians or other special dietary requests). However, we can certainly accommodate two entrées at your event. Please be advised we will need the pre-determined quantity prior to your event; additional per person costs will incur. CAN YOU ACCOMMODATE SPECIAL DIETARY REQUESTS? Please inform your catering manager of all known special requests and vegetarian meal needs to ensure availability for your event. WHAT ARE MUSEUM CHARGES? Museum charges include security, required coat check, and housekeeping. ARE THERE ADDITIONAL COSTS I SHOULD BE AWARE OF? Some museum event spaces and requested service styles require additional labor in order to properly execute your event. Additional labor will be charged at a flat rate per required additional server for the entire event. CAN I PUT A HOLD ON MY DATE? Due to the high volume of inquiries we receive, we do require a deposit and signed contract to reserve your space. SHOULD I HAVE SIGNAGE FOR MY EVENT? Yes, we highly recommend having the appropriate directional signage for your guests. Signage is not provided by Bon Appétit or the Art Institute of Chicago. WHERE DO MY VENDORS LOAD-IN? 159 East Monroe Street, Lower Level Dock, Chicago IL 60603 | Directions can be provided upon request.
