PRIVATE DINING FACT SHEET MANAGING CHEF: Michael Mina EXECUTIVE CHEF: Ben Jenkins MASTER SOMMELIER: Joseph Phil l ips GENERAL MANAGER: Jorge Pagani ASSISTANT GENERAL MANAGER: Douglas Martin LARGE PARTY & EVENTS COORDINATOR: April L. Short (For parties of 20 or more and all Semi Private Dining requests) SEATING CAPACITY: SEMI-PRIVATE DINING ROOM, POOL VIEWS: Up to 45 Guests FRONT DINING ROOM: Up to 60 Guests BUYOUT: Up to 160 Guests DINNER: Thursday – Tuesday 5:00 PM TO 9:45 PM. Closed Wednesday Michelin award-winning chef Michael Mina’s eponymous restaurant

features a new twist on Mina classics. The sleek atmosphere complements the contemporary cuisine featuring innovative seafood preparations, vegetarian and seasonal dishes from Mina’s cookbook.

Executive Chef Ben Jenkins, an emerging talent in his own right, bri l l iantly brings Mina’s menu to l i fe with a fusion of f lavors.

Enhance the dining experience with Master Sommelier recommended wine pairings from the extensive wine l ist featuring

l imited production American and European vineyard selections.

Michael Mina Group Event Information Semi-Private Dinning Request: Our private room is available for parties up to 45 guests. If you would l ike to reserve the semi-private room we require a $4000 Food and Beverage Minimum Sunday thru Thursday and $6000 Food and Beverage Minimum Friday, Saturdays, and Peak Convention Season periods. Please inquire with coordinator for specif ics. Tax, gratuity, and group booking fee are not including in this minimum. Restaurant Front Area Seating: Our restaurant front area can accommodate groups of up to 60 guests. Menu details: Enclosed are our current menus to choose from for your event. A menu must be selected seven days (7) prior to the event date. Items may be substituted, added or deleted from any menu. Wine Selection: We recommend selecting the wines for your event in advance. A banquet wine l ist is available for you to review upon request. Our Master Sommelier Joseph Phil l ips (JosephPhil l ips@bellagioresort.com) wil l be available to assist you with your selection and if you wish, he can pair appropriate wines for each of your courses. Cakes: Our talented pastry department can prepare a variety of cakes for your special celebration. If you wish to order a cake, this can be considered the dessert on menu *without addit ional cost. *(Addi t ional cost may be considered on special ty cake. Please inquire) . Tax, Gratuity, and Fees: A 20% gratuity and a tax of 8.1% wil l be added to your f inal bi l l . A Group Booking fee that is dependent on group size wil l also be added. Menu options: Upon request, your menus can be customized by including your company’s logo or by including a greeting of your choice. Dress Code: Our dress code is business casual, no shorts, no ball caps or athletic apparel please. Special Dietary Request: All dietary requests must be addressed prior to the completion of this contract. We wil l do everything to accommodate special requests with advance notice.

Buy-out/exclusive event pricing* (Parties of 80 up to 160 guests): Please contact us for buy-out prices A l l pr ices are non- inc lus ive of 8.1% sales tax, 20% gratu i ty, and group book ing fee. Al l pr ices are the minimum that the guest must spend for an exclusive event. Cancel lat ion not ice must be received 60 days pr ior to the event. Fee equal to agreed buy-out pr ice wi l l be appl ied to al l no-shows or reservat ions not cancel led wi th in th is t ime per iod. *Al l buy-out pr ices are subject to change during peak season and hol idays

Ocean Beach Menu Appetizer (Cho ice o f the fo l l ow ing )

Market Greens Warm Goat Cheese, Hazelnut Butter , Seckel Pear Kabocha Squash Soup Nantucket Bay Scal lop. Iber ico Chor izo

Entrée (Choice o f the fo l low ing) Phyllo-Crusted Sole Crab Brandade, Horseradish-Mascarpone, Sauce Di jon

Mary’s Chicken Herb Spaetzel , Glazed Parsnip, Red Wine Braised Leg Filet of Beef Braised Beef cheeks, Root Vegetables, Sylvet ta

Dessert

Candy Bar Peanut, Chocolate, Pretzel

Specially Prepared For Part ies Of 13 Or More Guests At $95 Per Person, Food Only A Sommelier Wine Pairing Available For An Addit ional $65 Per Person Bott led Water Served At All Group Functions Banquet Wine List Available – Tax, Group Booking Fee, & Gratuit ies Not Included

Union Square Menu Ahi Tuna Tartare Sesame Oi l , Toasted Pine Nuts, Gar l ic , Chi f fonade of Mint ~ Lobster Pot Pie Seasonal Vegetables, Black Truff les, Brandied Lobster Cream Entrée (Cho ice o f the fo l l ow ing )

Phyllo-Crusted Sole Crab Brandade, Horseradish-Mascarpone, Sauce Di jon Mary’s Chicken Herb Spaetzel , Glazed Parsnip, Red Wine Braised Leg Filet of Beef Braised Beef Cheeks, Root Vegetables, Sylvet ta

Dessert

Candy Bar Peanut, Chocolate, Pretzel

Specially Prepared For Part ies Of 13 Or More Guests At $115 Per Person, Food Only A Sommelier Wine Pairing Available For An Addit ional $65 Per Person Bott led Water Served At All Group Functions Banquet Wine List Available – Tax, Group Booking Fee, & Gratuit ies Not Included

Russian Hill Menu Ahi Tuna Tartare Ancho Chi l i , Pine Nuts, Sesame Oil , Chi f fonade of Mint

~ Lobster Pot Pie Black Truff le, Brandied Lobster Cream, Seasonal Vegetables ~

Phyllo-Crusted Sole Crab Brandade, Horseradish-Mascarpone, Sauce Di jon ~ Snake River Farms American Wagyu Beef

Braised Beef Cheeks, Root Vegetables, Sylvetta

Dessert

Candy Bar Peanut, Chocolate, Pretzel Specially Prepared For Part ies Of 13 Or More Guests At $135 Per Person, Food Only A Sommelier Wine Pairing Available For An Addit ional $75 Per Person Bott led Water Served At All Group Functions Banquet Wine List Available – Tax, Group Booking Fee, & Gratuit ies Not Included

Menu Additions (pr iced per person) Michael’s Caviar Parfait Smoked Salmon, Crème Fraiche, Potato Cake American Caviar- 32/ Russian Caviar- 75 Shellfish Platters ( to share) Tradit ional and Contemporary Preparat ions: Maine Lobster , Crab, Prawns, Oysters 39 per guest Chef’s Selection of Hors d’Oeuvres (sample I tems) Foie Gras “PB & J” Dungeness Crab Cake “BLT” Ocean Trout and Caviar Bl in i Steak Tartare on Cr ispy Potato Cake 18 per guest

Semi-Private Room Semi-Private Seating Request: Our semi-private area is available for parties of 30 to 45 guests. If you would l ike to reserve the semi-private room we require a $4000-$6000 food and beverage minimum plus tax, gratuity, and group booking fee.

Semi-private room (Up to 45 guests)

Views to Bellagio Pool

Restaurant Front Area Restaurant Front Area Seating: Our restaurant front area can accommodate groups of up to 60 guests.

Restaurant’s Front Area (up to 60 guests)

Our Location

Located at the Bellagio Conservatory

Bellagio Hotel Las Vegas

MICHAEL MINA

Creator / Managing Chef

Named Bon Appét i t Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as wel l as Restaurateur of the Year 2005 by the Internat ional Food and Beverage Forum, acclaimed chef Michael Mina cont inues to dazzle the cul inary wor ld wi th bold dining concepts that have contr ibuted to San Francisco’s reputat ion as a world-class epicurean dest inat ion. He has also been an integral par t of the making of the now esteemed Las Vegas dining scene. “ I have been very for tunate to earn a l iv ing through my true passion,” says Mina. “Over a decade in the k i tchen has taught me so much about mysel f , my style and how to share this exci tement with my guests. Each new project shows me that there is absolutely nothing I would rather do.” The opening of h is eponymous s ignature restaurant, Michel in one-star and San Francisco Chronic le four-star winner MICHAEL MINA, in July 2004, marked the newest phase and ul t imate expression in the career of the James Beard Award-winning chef. The restaurant, now located at 252 Cal i fornia Street , San Francisco, is the same locat ion ( formerly Aqua) and in the ci ty where Mina f i rs t establ ished his cul inary reputat ion 20 years ago. Mina’s cul inary and business vis ion led to the founding of h is company, Mina Group, wi th partner Andre Agassi , in 2002. Under the auspices of Mina Group, he has opened 18 concept restaurants and a lounge concept: MICHAEL MINA in San Francisco, CLOCK BAR in San Francisco, RN74 in San Francisco, BOURBON STEAK in San Francisco, ARCADIA in San Jose, XIV (14) in Los Angeles, STONEHILL TAVERN in Dana Point , SEABLUE at MGM Grand in Las Vegas and SEABLUE in At lant ic Ci ty; BOURBON STEAK and SALTWATER in Detroi t , BOURBON STEAK Miami and BOURBON STEAK Scottsdale, BOURBON STEAK Washington D.C., AMERICAN FISH at Ar ia, Ci ty Center in Las Vegas as wel l as STRIPSTEAK at Mandalay Bay in Las Vegas. Mina also remains Managing Chef of MICHAEL MINA Bel lagio ( formerly Aqua Bel lagio) and NOBHILL TAVERN at MGM Grand, both in Las Vegas.

An accompl ished chef for his 42 years, Mina has been involved in numerous creat ive enterpr ises. He conceptual ized, bui l t and opened CHARLES NOB HILL in San Francisco, earning i t three-and-a-hal f s tars, Pisces in Burl ingame, a three-star restaurant and AQUA BELLAGIO in Las Vegas (now MICHAEL MINA Bel lagio) , a Mobi le four-star winner. In 2001, Mina opened NOBHILL at MGM Grand in Las Vegas and AQUA at the St. Regis Monarch Beach Resort and Spa in Dana Point , CA. At the star t of his career, Mina was presented with an opportuni ty of a l i fet ime wi th then Executive Chef of the Bel Air Hotel in Los Angeles, George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the c i ty Mina had dreamed of cal l ing home one day. Welcomed to San Francisco by a major earthquake his second day in the ci ty, the unfazed Mina went to work, under the direct ion of George Morrone, and dedicated himsel f to creat ing a complete din ing exper ience – train ing the ent i re k i tchen staf f personal ly and ref ining the menu as the chef de cuis ine. Aqua opened to rave reviews and nat ional acclaim in 1991. Mina served as Aqua’s execut ive chef f rom 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best Cal i fornia Chef in 2002 by the James Beard Foundat ion. Born in Cairo, Egypt and raised in El lensburg, Washington, Mina has had a love af fai r wi th the k i tchen, creat ing memorable din ing exper iences for guests from a very ear ly age. Mina’s epicurean journey began in 1987 at the Cul inary Inst i tute of Amer ica in Hyde Park. Dur ing those 18 months of formal school ing, he spent h is weekends sharpening his natural talents wi th hands-on exper ience in Char l ie Palmer ’s k i tchen at the upscale Aureole in New York Ci ty. Despi te a demanding schedule, being in the k i tchen s imply remains a labor of love for the celebrated chef. “ I s tar ted in the k i tchen when I was very young,” explains Mina, “and I am st i l l as intr igued with the process as I was when I was a 15-year-old Garde Manger in a smal l French restaurant in my hometown.” Mina has been honored wi th numerous accolades, including the Michel in one-star award and San Francisco Chronic le’s four-star award for MICHAEL MINA in San Francisco, Michel in ’s one-star award for MICHAEL MINA Bel lagio in Las Vegas as wel l as induct ion into the American Gaming Associat ion’s Hal l of Fame in 2007. Mina has been featured in such nat ional media as Bon Appét i t , Food & Wine, Gourmet, Food Arts, Cigar Af ic ionado, Newsweek, TIME, Robb Report , Travel & Leisure, Wine Spectator, and others and the Food Network 's "After Midnight," Fine Liv ing Network’s “Opening Soon,” Pat O’Br ien’s “The Insider,” the CBS Ear ly Show, the NBC Today Show and Fox's syndicated "Good Day Live." He has been a featured guest chef at the James Beard House numerous t imes, cooked for First Lady Laura Bush, and has been a guest speaker at C.I .A. in Hyde Park and at other cul inary inst i tutes in Cal i fornia.