World of Coca-Cola Cocktail & Dinner Menus SAMPLE MENUS ONLY

Please contact us for a complete listing of our Award Winning Menus and Design

2825 Pacific Drive, Norcross, GA 30071 770.587.9117 www.adivineevent.com

Page 1 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Meet A Divine Event We’ve been carrying on a passionate love affair with food for more than a decade now. Spurred by divine inspiration and a devilish desire to create food that’s wickedly delicious, it’s an affair to savor. It’s about the food Of course, we feature divine design, smooth organization and caring, attentive service when catering an event—but so do many others. However, at A Divine Event, it's our food that elevates us above the rest and where we truly shine. Because if the food isn’t treacherously tasty and mischievously mouthwatering… what’s the point? What is Wickedly Delicious? We believe in a few key things—things we believe make all the difference: fresh ingredients, local and seasonal food, and simple preparation that allows our food to indeed shine. We also believe in our guarded cache of recipes, handed down from our families, to bring a unique, personal touch to our company. But while we are Southern Inspired, we are Internationally Influenced. “When we say ‘fresh,’ we mean it,” notes Sandra Moyers, our Executive Chef de Cuisine. “We don’t mean ‘fresh frozen.’ And we certainly don’t buy prefab product from wholesale stores. Our sauces, salad dressings, jams, jellies, desserts & truffles are just a few among our hand-crafted products.” Finally, from our decades of experience, we’re well aware of the challenges inherent in catering. So we know which dishes work well when loaded onto trucks and delivered to events… and which ones don’t. A critical point when building a reputation on Wickedly Delicious. It has to be just that EVERY time. Seasonal Menus - Sinfully scrumptious and sustainable? Absolutely!

Consider the midwinter strawberry. Served out of season (and flown thousands of miles as a result), it bears scant resemblance to the rich, decadent strawberry served in warm weather months.

All this underscores why our team strongly believes in fresh, local ingredients served in season. If it can be driven to Atlanta in one day, we consider that local. It’s just more efficient, cost-effective and green—not to mention wickedly delicious—without the need for your food to rack up frequent-flyer miles. So at A Divine Event, anything currently in season is sourced locally from regional farms and ranches. In 2011, all of our menus are now seasonal—and as a result, largely local. Already we have implemented an entirely U.S. made menu of artisanal cheeses, every bit the equal of those flown across the Atlantic Ocean. As food culture continues to move from the “3,000-mile Caesar salad” to more sustainable, farm-to-table options, we’re helping lead the charge. Some of our local suppliers include Sweetgrass Dairy, Belle Chèvre Creamery and Ashley Farms which focuses on old world farming and sustainable artisan production.

Page 2 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Coca-Cola® around the World Cocktail Reception

Includes two Cocktail Buffets and one Chef Performance Station, china cocktail plates, paper napkins and flatware on the buffet

Full Guest Count Required Chefs Required

($35-$38 PER GUEST)

Cocktail Buffet Stations Select Two

Atlanta Biscuit Bar Buttermilk and Sweet Potato Biscuits

Milk Gravy, “Put Up” Homemade Jams, Butter, Peach Butter, Honey Coca-Cola Glazed Country Ham, Smoked Chicken Apple Sausage Links, Buttermilk Fried Chicken

Zapata Southwest Quinoa Red and White Quinoa, Black Beans, Corn, Cilantro, Avocado, Red Peppers,

Cumin Scented Lime Dressing Mojo Marinated Pulled Pork Queso Fresco

Chihuahua Cheese Queso Trio of Salsas (Puya Pepper, Fire Roasted, Avocado Salsa), Tri-Color Tortilla Chips

Montego Bay Jerk Tilapia Black Bean Cilantro Relish, Grilled Pineapple, Raspberry Drizzle

Caribbean Sweet Potato Mash Fried Sweet Plantains

Barcelona Spanish Cured Meats Spanish Olives, Marcona Almonds, Rustic Breads

Portabello Rellenos Spinach, Manchego Cheese, Spanish Sherry Vinegar Drizzle Bacon Wrapped Bleu Cheese Filled Dates

Pan Fried Potatoes Spicy Ancho Pepper Aioli

A Taste of Nigeria Nigerian Suya Beef Tenderloin Kabobs Ground Peanuts, Spices, Peppers

Jollaf Rice with Shrimp West African Fruit Salad Pineapple, Mango, Orange

United Kingdom Housemade Chips Chunky Bleu Cheese Dip

Traditional Fried Cod Minted English Peas, Tartar Sauce, Malted Vinegar Welsh Rarebit Roasted Cauliflower, Toast Points

Traditional Warm Reubens Rye Bread

Please Inquire for Additional Destinations

Chef Performance Stations Select One

Escabeche Tilapia Tacos Jalapeno Slaw, Cilantro Cream Sauce, Puya Pepper and Fire Roasted Salsas Mini Philly Cheese Steak Pretzel Hoagie, Shaved Ribeye Steak, Sautéed Peppers, Whiz

Pressed Muffaletas Provolone Cheese, Salami, Ham, Olive Salad

Page 3 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Seated & Served Dinners

Courses Priced A La Carte Additional Staffing Fees Apply

Plated Salad Selections ($6-$8 PER GUEST)

Signature Bitter Greens, Goat Cheese, Walnuts, Peppadews, Bosc Pears, Mostarda Vicentina Dressing

Spring Green

Artisan Greens, Orange Segments, Watermelon Radishes, Feta Cheese, Cucumbers, Citrus Champagne, Cracked Black Pepper

(Spring/Summer)

California Artisan Greens, Champagne Poached Bartlett Pears, Grape Tomatoes, Goat Cheese,

Toasted Walnuts, Balsamic Vinaigrette

Spinach

Eggs, Mushrooms, Applewood Bacon, Croutons, Mustard Vinaigrette

Baby Bleu Boston Bibb, Bleu Cheese, Grape Tomatoes, Sweet & Spicy Pecans, Blueberries, Citrus Vinaigrette (Cannot be pre-set)

Winter Pear Baby Greens, Butter Leaf, Red Leaf, Poached Pears, Bleu Cheese, Citrus Cream Vinaigrette

(Fall/Winter)

Page 4 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Seated & Served Dinners Continued

Plated Entrée Selections

Dual Entrée ($28-$42 PER GUEST)

*Peppercorn Crusted Bistro Tender (4oz) & Ashley Farms French Cut Chicken Marsala (7oz)

Sage Infused Mashed Potatoes, Matchstick Carrots, Garnished with Fried Sage

*Filet Mignon (4oz) with Sherry Peppercorn Sauce & Grilled Ashley Farms French Cut Chicken Breast (7oz)

Double Cream Whipped Potatoes, Sautéed Brussel Sprouts

*Filet Mignon (4oz) & Blackened Skewered Jumbo Prawns (3)

Corn Infused Organic Stone Ground Grits, Sautéed Collard Greens, Melted Herbed Butter, Demi-Glace

*Filet Mignon (4oz) with Balsamic Drizzle & Lump Crab Cake (3oz) with Lemon Dill Sauce Horseradish Mashed Potatoes, Seasonal Petite Vegetables

*Filet Mignon (4oz) with Balsamic Drizzle & Halibut (3oz) with Citrus Beurre Blanc Potato and Sweet Potato Gratin, Seasonal Petite Vegetables, Melted Grape Tomatoes

Grilled Butterfly Prawns (3) & Ashley Farms French Cut Chicken Country Captain Style (7oz) Herb Infused Curry Tomato Sauce with Almonds and Raisins, Rainbow Swiss Chard,

Local Organic Stone Ground Grit Cake

*Filet Mignon (4oz) with Balsamic Drizzle & Pan Seared Sea Bass (3oz) $41 White Truffle Mashed Potatoes, Haricot Vert, Petite Carrots with Tops

Page 5 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

ivine Dinner Buffets

Presented as stations Includes china dinner plates on the buffet; flatware and water glass at each setting

($33-$38 PER GUEST)

EXPRESSIONS BUFFET

Simple Salad Mixed Greens, Cucumbers, Grape Tomatoes, Shredded Carrots, Mushrooms, Toasted Almonds, Croutons, Champagne Vinaigrette

Grilled Chicken & Portabello Mushrooms Tomato Cream Sauce Petite Season Vegetables & Baked Fontina Cheese Polenta

Chimichurri Bistro Tender Steak Roasted Corn Ancho Mash & Feijoada Style Sautéed Collards

Layered Cornbread Salad Tomatoes, Cheese, Corn, Peas, Peppers, Cornbread, Herb Sour Cream Dressing

Georgia White Shrimp Gumbo Style & Local Stone Ground Artisan Grits

Sautéed Rainbow Swiss Chard

Carrot Cake, Apple Crumb Bars & Chocolate Midnight Torte

ROMA BUFFET Chopped Salad Hardy Mesclun Greens, Julienne Cucumbers,

Julienne Radishes, Hearts of Palm, Grape Tomatoes, Pepperoncini, Sweet Vinaigrette

Italian Lasagna (Beef or Vegetarian - Gluten Free) Tuscan Grilled Chicken Grilled Mixed Peppers, Spinach, Kalamata Olives, Orzo, Feta, Lemon Velouté Sauce

Roasted Rosemary & Garlic Grilled Seasonal Vegetables Red Jacket Potatoes

*Caesar Salad Romaine, Sun-dried Tomatoes, Black Olives, Garlic Croutons, Traditional Caesar Dressing

Gemelli Pasta with Wilted Spinach Sun-Dried Tomatoes, Roasted Garlic Olive Oil

Italian Crème Cake, Caramel Apple Torte & Chocolate Brownie Mousse

CLASSIC BUFFET

Baby Bleu Salad Boston Bibb, Bleu Cheese, Grape Tomatoes, Sweet & Spicy Pecans, Blueberries, Citrus Vinaigrette

*Peppercorn Bistro Beef Tenderloin Merlot Demi-Glace Sauce Roasted Rosemary Red Jacket Potatoes

Blanched & Plattered Asparagus Sour Cream Lemon Dill Sauce

Parmesan Crusted Chicken Lemon Cream Sauce Gemelli Wild Mushrooms, Garlic, Truffle Oil, EVOO

Haricot Vert

Thai Grilled Shrimp Coconut Red Curry Sauce Jasmin Rice

Snow Pea Sauté

NY Style Cheesecake with Seasonal Berries, Chocolate Iced Cream Cheese Brownies & Deep Dish Pecan Pie

Page 6 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Signature Dessert Stations Minimum of 50 required

Pricing does not apply to dessert only receptions. See your event planner for pricing. ($5-$8 PER GUEST)

Sticks, Spoons & Shooters Sticks

Chocolate Coated Caramel, Sea Salt

Caramel Cake Pops Cherry Vanilla Coca-Cola Truffle

Pops

Spoons Key Lime Mousse, Odwalla

Crumbles Chocolate Pot de Crème,

Cayenne Cream Dulce de Leche, Chocolate

Covered Espresso Bean

Shooters Pineapple-Coconut Sip Strawberry Mint Lassie

Odwalla Chocolate Martini, Chocolate Swizzle Stick

Chocolate Decadence

The name says it all. This lavish, multi-tier presentation offers a rich, creamy assortment of chocolate delights from cookies to candies. Chocolate cups filled with peanut butter mousse, chocolate iced cream cheese brownies, biscotti, assorted chocolate truffles, strawberries dipped in chocolate, white and dark chocolate bark and chocolate shavings create the ultimate chocolate lovers’ dessert.

Page 7 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

"Fire and Ice" Cream

Chef Required

Hot meets cold in both presentation and ingredients as Fire & Ice combine to create this over-the-top Ice Cream Sundae Bar. Candlelight, votives in glass squares, and red up-lighting set this station on fire. Used as risers, frosted cubes lit from within cool it down. A clear acrylic shelf supported by shimmering silver vases serves as a bar where guests step up and place their orders. On a cold marble slab set atop a custom fitted aluminum table cover, our Chef turns ordinary ice cream mixed with a choice of fresh ingredients into a gourmet treat scooped into a crispy, sweet waffle bowl. Whether spooned, slathered or dolloped, toppings such as warm caramel, hot chocolate fudge and whipped cream allow your guests to participate in the action. Don't forget the cherry on top! Please see your Event Planner for additional details.

Sinful Indulgence

To the good life with a cherry on top! Imagine a lavish tabletop laden with an outrageous display of time-honored desserts from truffles and pastries to cakes and candies topped off with an avalanche of hand dipped chocolate covered strawberries. Multi-tiers of silver trays shimmer in the candlelight cast by a unique crystal table stand reminiscent of an old world chandelier, the perfect accent for an opulent Viennese style dessert presentation

designed to impress. Table includes:

Chocolate Cups Filled with Peanut Butter Mousse, Chocolate Cups filled with Key Lime Mousse, Biscotti Cookies, Assorted Chocolate Truffles, Strawberries dipped in Chocolate, Mini Carrot Cakes, Iced Chocolate Cream Cheese

Brownies, White Chocolate Cheesecake Bars, Pecan Tassies, Mini Red Velvet Cakes, Mini Fudge Cakes, Mini Berry Trifles, White and Dark Chocolate Bark & Shavings

Page 8 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

F Y I

Our Design Studio is an optional service and is competitively priced. We can expertly guide you through designing any event from elegant weddings to themed mitzvahs to classy corporate affairs. Our cocktail, dinner and buffet table designs will coordinate and enhance you culinary event experience. We can also provide you with designer linen choices, lounge furniture, lighting packages, and custom event furnishings.

RENTAL EQUIPMENT

Linens & Chargers ADE House Linen in Black, Ivory or Mocha Other Linens Poly-cotton Dinner Napkin (Black or Ivory) Specialty Dinner Napkins

Charger Plates

Staffing

A Divine Event will provide all of the staffing necessary to make your event a success. Our professional event personnel are dressed in contemporary black pants, black button down shirts and a black ties. Each event requires one event manager, minimum, at the rate of $185. Event chefs are charged at a rate of $185 per chef. Staffing (servers, operations personnel, chef attendants, etc), will be determined by the menu, size and scope of the event.

The Fine Print

A deposit and a signed contract are required to secure your date. Final payment is due 10 days prior to the event date. Final menu and final guest count are due 10 days prior to the event date. Once the contract is signed, the guest count may not decrease more than 10%. A Divine Event will do its best to accommodate all guest increases. Please see your Account Manager for all contract details.

Page 9 Sample Menus Only 21% Production Fee and appropriate Sales Tax will be added to all orders. Labor not included.

*THESE ITEMS ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGs

MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Our ivine Awards!

THE INTERNATIONAL SPECIAL EVENTS SOCIETY &

THE NATIONAL ASSOCIATION OF CATERING EXECUTIVES'

Best Buffet/Reception Menu Best Dessert Presentation

Best Corporate Event, under $10k Best Non-Floral Design

Best Use of Decorative Linens Best Menu on a Budget

2012 SOUTH REGION WINNER

THE INTERNATIONAL CATERERS ASSOCIATION'S

Nominated For

Caterer of the Year Best Buffet Presentation

Best Hors d’oeuvre