WITH ITS UNIQUE ARCHITECTURE AND PICTURESQUE VIEWS, PÉREZ ART MUSEUM

MIAMI (PAMM) IS THE PREMIERE EVENT SPACE FOR AN UNFORGETTABLE WEDDING.

PAMM FEATURES SWEEPING VIEWS OF BISCAYNE BAY, OUTDOOR PLAZAS WITH LUSH

HANGING GARDEN CASCADING FROM THE CANOPY’S OVERHANG, AND A VARIETY OF

MODERN INDOOR AND OUTDOOR SPACES FOR WEDDINGS, ENGAGEMENT PARTIES ,

REHEARSAL DINNERS, BRIDAL SHOWERS, ELEGANT FAREWELL BRUNCHES, AND MORE.

PAMM WEDDING VENUE FEE

$15,000 | SATURDAY

$12,000 | FRIDAY & SUNDAY

(pricing based on 4 hour event)

Subject to date availability

PRICING INCLUDES

EXCLUSIVE USE OF ALL EVENT SPACES AND GALLERIES • COMPLIMENTARY USE OF THE MUSEUM

FOR A 2-HOUR PHOTO SHOOT • COMPLIMENTARY ONE-YEAR MUSEUM MEMBERSHIP FOR BRIDE

AND GROOM • BRIDAL READY ROOM WITH COMPLIMENTARY SPARKLING WINE AND FRUIT

PLATTER • GREEN ROOM FOR MEMBERS OF THE BRIDAL PARTY OR ENTERTAINMENT

• 10 PERCENT DISCOUNT AT PAMM STORE

Ceremonies are permitted, for an additional $3,000. Capacity: 300 guests

786.345.5668 • ENTERTAIN@PAMM.ORG

WWW.PAMM.ORG

F E E S A N D A D D I T I O N A L I N F O

P E R E Z A RT M U S E U M M I A M I

W E D D I N G B A R

CHOICE OF ONE SPECIALTY COCKTAIL

SELECT SP IR ITS

vodka, gin, bourbon, whiskey, scotch,

tequila, rum

HOUSE RED AND WHITE FOR BAR + TABLES IDE WINE SERVICES

SPARKLING WINE FOR BAR AND TOAST

THREE BEER VARIET IES

*tableside coffee service included

EQ U I P M E N T

STANDARD CHINA • GLASS & SILVERWARE SOLID COTTON LINENS • RECEPTION CHAIRS

60’’ ROUND TABLES TO ACCOMMODATE

10 GUESTS PER TABLE

T R AY PAS S E D H O R S D’O E U V R E S

SELECTION OF F IVE GOURMET HORS D ’OEUVRES

C O C K TA I L STAT I O N S

SELECTION OF ONE COCKTAIL STATION

S E AT E D D I N N E R

TWO COURSE SEATED MEAL

S E RV I C E

MANAGEMENT TEAM • 1 SERVER PER 10 GUESTS 1 BARTENDER PER 50 GUESTS • BRIDAL ATTENDANT

AS WELL AS CULINARY AND PANTRY TEAMS

V A L I D F R I D A Y S , S A T U R D A Y S A N D S U N D A Y S

FOOD & BEVERAGE MINIMUM BASED ON 100 GUESTS

Menus are Based on a 5 Hour Event

Upgraded Menu, Bar & Equipment Available Upon Request

CAT E R I N G PAC K AG E • $ 2 2 0 A P E R S O N

U P O N A R R I VA LT R AY PA S S E D B E V E R A G E S

guests will be greeted with tray passed specialty cocktail and

sparkling wine on arrival to cocktail reception

S I G N AT U R E C O C K TA I L ST R AY PA S S E D T O G U E S T S

Please Select One From the Below Options:

F R E N C H 7 5gin, lemon juice, simple syrup, prosecco

P O M E G R A N AT E M A R T I N Icitrus vodka, pomegranate juice, lime, triple sec

L I M O N AT Ecitrus vodka, lemon juice, simple syrup,

club soda float

P E R F E C T P E A Rvodka, st. germain, simple syrup, pear purée,

lemon, champagne float, pear slice

W H I T E S A N G R I Acointreau, sliced green grapes, seasonal stone fruit,

mint tops, starfuit garnish, pink peppercorn

G U AVA M OJ I T Owhite rum, muddled lime, simple syrup, clob soda,

fresh mint tops, & lime twist

PA S S I O N F R U I T C A I P I R I N H Apassionfruit juice, cachaca, freshly squeezed lime juice,

cilantro sprig

W E D D I N G C E L E B R A T I O N

AT PA M M

T R AY PA S S E D H O R S D ’ O E U V R E SP L E A S E S E L E C T F I V E F R O M T H E B E L O W O P T I O N S :

(One Hour of Service)

T U N A TA R TA R E S P R I N G R O L L Scucumber, sriracha aioli

S H O R T R I B E M PA N A D Amanchego, garlic aioli

C A R I B B E A N F I S H TA C O Slime crema

P O R T O B E L L O F R I T E Sbalsamic aioli, crispy basil

A M E R I C A N B E E F S L I D E Rcaramelized onions, gruyere

S P I C Y T U N A C R I S P Y R I C E

P E T I T F I L E T M I G N O Ncaramelized onions, blue cheese, pepper crostini

R O A S T E D B U T T E R N U T S Q U A S H A N D T R U F F L E H O N E Y

crispy rice

V I E T N A M E S E S U M M E R R O L Lcarrot, papaya, cucumber, shiso, miso aioli, mint

G U AVA & B R I Efleur de brick, grand marnier,

brown butter almonds

B L A C K E N E D S H R I M Psugar cane skewer

G R I L L E D WA G Y U B E E F S T R I Pwasabi aioli, crispy wonton chip

C H I C K E N L I V E R C R O S T I N Icandied shallots, cherries

C R I S P Y A R T I C H O K Elemon aioli

C H I C K E N S H U M A Icitrus ponzu

K O R E A N P O R K B E L LY S L I D E R Sbrussels sprouts, kimchee slaw

R U M G L A Z E D C R I S P Y P O R Kpineapple mostarda

C O T I J A & PA R M E S A N C H U R R O ( V )Spicy tomato sauce

C H I C K E N T I N G A E M PA N A D Aavocado crema

E G G P L A N T C A P O N ATA ( V )raisin nut baguette, walnut bread crostini

M I N I M A I N E L O B S T E R R O L Lhousemade bun, lemon aioli, fresh dill

C H I C K E N C A U S Abeet potato, qual egg, flowers

R U S T I C I TA L I A N M E AT B A L Lwhipped ricotta

P E T R O S S I A N C AV I A Rpotato blini, chive créme fraiche

C O C K T A I L S T A T I O N S

P L E A S E S E L E C T O N E F R O M T H E B E L O W O P T I O N S

C R E A M E RY H A RV E S T S TAT I O N

L O C A L & I M P O R T E D A R T I S A N A L C H E E S E Svariety of soft, semi soft, hard cheeses

J A M S & M A R M A L A D E Struffle honey, fig-shallot chutney,

apricot mostarda

M A R I N AT E D O L I V E S & C O R N I C H O N E Srosemary, lemon peel, extra virgin olive oil

S E A S O N A L F R U I T S A N D N U T Sselection of fresh & dried fruit,

roasted nuts, spiced nuts, sliced breads,

crostini, & flatbreads

M E D I T E R R A N E A N

M E Z Z E S TAT I O N

T R I O O F D I P Sroasted baba ghanoush, hummus,

cucumber mint yogurt dip

H O U S E R O A S T E D P E P P E R Sroasted garlic oil

V E G E TA R I A N S T U F F E D V I N E L E AV E Smint oil

TA B O U L E Hbulgur wheat grain salad,

tomatoes, mint, parsley

C H I C K P E A & M I N T S A L A D

C R U S H E D R E D P E P P E R & C I T R U S M A R I N AT E D O L I V E S

G R I L L E D Z A’ATA R S P I C E D P I TA B R E A D

F I R S T C O U R S E

P L E A S E S E L E C T O N E F R O M T H E B E L O W O P T I O N S

B A B Y A R U G U L A S A L A Dcandied pecans, poached pears, dried cranberries,

shaved parmesan, poppy seed vinaigrette

M I M O S A S A L A Dbibb lettuce, hearts of palm, corn,

golden raisins, orange saffron vinaigrette

T U S C A N K A L E S A L A Dseedless grapes, parmesan, toasted walnuts, champagne vinaigrette

S AV O R Y A S PA R A G U S & B L A C K P E P P E R F L A Nsavory black pepper asparagus flan, jumbo asparagus tips

dressed in lemon vinaigrette, adorned with fresh

greens and a truffled egg mousse

H E I R L O O M B E E T A N D R E D Q U I N O A S A L A Droasted and pickled beet, whipped mascarpone,

arugula, frisee, endvive, candied walnuts,

ricotta salata, red beet vinaigrette

F L O R I D A PA N Z A N E L L A S A L A Dheirloom tomatoes, salted cucumber, melon,

watermelon, pickled red onion, ricotta salata,

rustic croutons, white balsamic vinaigrette

C I T R U S C A R R O T S A L A Dfrisee, grilled stonefruit, orange segments, labneh,

sumac toasted pistachios & herbed bread crumb

B R E A D S E RV I C E

H O U S E - M A D E B A G U E T T E S , W H E AT B O U L E S , F R U I T A N D N U T B R E A D S

Whipped butter

E N T R É E C O U R S E

P L E A S E S E L E C T O N E F R O M T H E B E L O W O P T I O N S

S A N M A R Z A N O B R A I S E D S H O R T R I Bsweet corn puree, grilled asparagus,

crispy polenta, basil, parmesan

B R I C K C H I C K E N B R E A S Tspiced chorizo fingerling potato hash,

romanesco puree, salsa verde

M A R I N AT E D S K I R T S T E A Kwild mushroom risotto, creamed kale,

black garlic, chimichurri emulsion, brussels

G R I L L E D S A L M O N S T E A Kblistered cherry tomato, spring vegetable gratin,

eggplant & black olive puree, lemon zest, choron sauce

G R I L E D M A N G O M A H I M A H Ipoblano and citrus relish, key lime buerre blanc,

crisp fingerling potatoes, haircot vert

F E N N E L R O A S T E D & S T U F F E D B E R K S H I R E P O R K L O I N

confit byaldi, charred eggplant, olives, pine nuts, raisins

T R AY PA S S E D D E S S E RT TA PA S

(Not Included; + $16pp)

P L E A S E S E L E C T F O U R F R O M T H E B E L O W O P T I O N S :

(One Hour of Service)

C H O C O L AT E C A R A M E L S E A S A LT B A R

P E T I T E C A R R O T C A K E B I T E Scream cheese icing, shaved carrots

R A S P B E R R Y A L M O N D TA R T E

C A P P U C I N O TA R T

T I R A M I S Userved in a chocolate cup

P E T I T C H O C O L AT E P O T A U C R E M E

WA L N U T C A R A M E L TA R T

B U T T E R M I L K PA N N A C O T TAapricot compote, pisatachio streusel

R E D V E LV E T C A K Ered velvet cake filled with zesty cream

cheese filling

K E Y L I M E M I N I TA R T Scandied zest

G R A H A M C R A C K E R S ’ M O R E S

C H E E S E C A K E P O T Sberries

C O F F E E S E RV I C E

T R AY PA S S E D C O F F E E A N D T E Afreshly brewed la colombe coffee, decaffeinated coffee

and mighty leaf tea selection