EVENTS AT SHINOLA HOTEL - dxgiphcwjrrew.cloudfront.net · at the Shinola Hotel. Since partnering in 2009, Andrew Carmellini, Josh Pickard and Luke Ostrom have created some of the

TEL: 313.254.3400 SHINOLAHOTEL.COM

EVEN

TS AT

SHIN

OLA H

OTEL


Chef Andrew Carmellini and NoHo Hospitality Group are bringing their award-winning dining and hospitality to Detroit for the first time at the Shinola Hotel.

Since partnering in 2009, Andrew Carmellini, Josh Pickard and Luke Ostrom have created some of the country’s most beloved restaurants and dining experiences. Each restaurant has is its own distinct identity, known for warm, quality service, a thriving atmosphere, and masterful cooking.

Their vision has resulted in widespread critical acclaim, countless “best of” lists, publication awards, a Michelin star, multiple nominations from the James Beard Foundation, and two coveted awards.

About NoHo Hospitality Group

NHGNYC.COM

LOCANDA VERDE • THE GREENWICH HOTEL • THE DUTCH • W SOUTH BEACH • JOE’S PUB • THE LIBRARY AT THE PUBLIC • LAFAYETTE • BAR PRIMI • LITTLE PARK • THE SMYTH HOTEL • THE WILLIAM VALE HOTEL • LEUCA • WESTLIGHT • MISTER DIPS • SAGAMORE PENDRY BALTIMORE • REC PIER CHOP HOUSE • THE CANNON ROOM • RYE STREET TAVERN • SHINOLA HOTEL • SAN MORELLO • EVENING BAR • THE BRAKEMAN • PENNY RED’S


AUDIOVISUAL & MAINTENANCE

Event spaces at the Shinola Hotel feature a full range of standardized audiovisual equipment. Please inquire for details.

RENTALS

Our event locations are equipped with fine furniture, custom lighting and state-of-the-art sound. Additional rental charges may be incurred for custom set-up requests. We have established relationships with a wide network of preferred partners and vendors available to all event clients.

STAFFING & FEES

Events are subject to 6% Michigan sales tax on food, 6% Michigan sales tax on alcohol, 3% administrative fee and 20% operational fee on all room rental and food and beverage charges. The administrative fee is not a gratuity and serves to offset various expenses associated with planning and administration of the event. Staffing is determined by our team of service experts based on specific characteristics of the event (set-up style, type of menus, beverage service, etc.)

Our Services

MENU SELECTION

Our dedicated culinary team is hard at work creating exciting menus to make your event a memorable one. We appreciate your patience as we finalize ingredients and local purveyors.

RECEPTION PACKAGES

From the moment you engage our services, one of our on-site catering managers is dedicated to all of your event needs. This expert will work with you, or your party planner, to facilitate every detail. This includes reserving dates, planning the schedule of events, guiding your menu selection, coordinating diagrams, and full-service event management on your special day.

WEDDING PACKAGES

Bixby Hall and the Birdy Room are spectacular settings for weddings. Our skilled event team will coordinate all the details of your wedding weekend with a warm, professional touch.


Shinola Hotel Venue Overview

SPACE DIMENSIONS SQ. FT BOARD ROOM CAP. CLASSROOM CAP. RECEPTION CAP. SEATED CAP.

ANNEX SECOND FLOOR

Bixby Hall 69 x 47’ 3,355 - 120 220 180

The Birdy Room 48 x 37’ 1,750 - - 150 70

The Foundry Room 41 x 23’ 950 22 - 40 32

Full Level & Salon 156 x 56 11,325 - - 300 - SAN MORELLO

Private Dining Room 21 x 26’ 550 20 - 40 36 EVENING BAR

Private Buyout 18 x 36’ 650 - - 40 - THE BRAKEMAN

Non-Private Groups 85 x 42 3,625 - - 100 -

Private Buyout 85 x 42 3,625 - - 250 -


Shinola Hotel


Bixby Hall


Bixby Hall


The Birdy Room


The Birdy Room


The Foundry Room


DN

222HSK

200SERVICES

X03STAIR C

241WC

225CORRIDOR

221

ELEVLOBBY

239IDF

238STORAGE

235

STAIRWELLVESTIBULE

228CORRIDOR

X07STAIR G

232

CORRIDORTO EVENTS

229KITCHEN

256EVENTS 2

255EVENTS 1

243BRIDGE

253CONSERVATORY

X09STAIR I

252GALLERY

250RECEPTION

251FOYER

254FOYER

237

MEN'SRESTROOM

233

WOMEN'SRESTROOM

242

FITNESSCENTER

69'-3 1/2"

40'-7 1/2"

23'-0

1/2

"

18'-7" 9'-6 1/2"

20'-2" 27'-6"

5'-6

1/2

"25

'-9"

5'-6

1/2

"

47'-0

1/2

"

12'-1

"10

'-4 1

/2"

14'-0

1/2

"

The Annex

THE BIRDY ROOM

BIXBY HALL

THE FOUNDRY ROOM

THE SALON

THE GALLERY

TERRACE


San Morello


San Morello Private Dining Room


Evening Bar


The Brakeman & Penny Red's


EVEN

T MEN

US


Breakfast Menu

FEATURED ADDITIONS

OMELETTE STATION • Guest minimums and bar setup fees may apply to groups smaller than 30.

Farm Fresh Eggs Prepared to Order with Seasonal Herbs, Vegetables, Artisanal Meats and Cheeses (Breakfast and Brunch only)

DROUGHT COLD-PRESSED ORGANIC JUICES •

Beet, Carrot, Greens, Apple-Lemon-Ginger

FRENCH TOAST OR WAFFLES •

Served with Michigan Maple Syrup

INDIVIDUAL YOGURT PARFAIT •

With Organic Homemade Granola

SMOKED SALMON PLATTER •

Smoked Salmon, Selection of Cream Cheese Spreads, Shaved Red Onion, Diced Scallion, Lemon and Sliced Tomatoes Served with Choice of Toast Points or Bagels

BREAKFAST MEATS •

Choice of One: Smoked Bacon, Chicken Sausage, Pork Sausage

SEASONAL FRITTATA •

Chef’s selection of seasonal vegetables, egg white available upon request

CONTINENTAL BREAKFAST • Sliced Seasonal Fruit and Berries, Selection of Bagels with Cream Cheese Spreads, Freshly Baked Pastries, Muffins, Breakfast Breads, Whipped Butter and Preserves

CLASSIC BREAKFAST • Sliced Seasonal Fruit and Berries, Selection of Bagels with Cream Cheese Spreads, Freshly Baked Pastries, Muffins, Breakfast Breads, Whipped Butter and Preserves, Scrambled Eggs, Applewood Smoked Bacon and Chicken Sausage, Roasted Skillet Potatoes with Rosemary and Garlic

HEALTHY BREAKFAST •

Sliced Seasonal Fruit and Berries, Organic Homemade Granola Yogurt Parfait, Seasonal Fruit Smoothie, Anson Mills Organic Steel Cut Oats and Local Honey, Egg White Frittata with Market Vegetables, Gluten-Free Muffins

Served Buffet or Family Style Includes Tea, Drip Coffee & OJ


FIRST COURSE

Chef's Assortment of Pastries

Mixed Baby Lettuces, Market Vegetables and Champagne Vinaigrette

Roasted Local Beets, Citrus, Mint, Pistachio and Goat Cheese

Creamy Burrata, Market Fruit Jam, Herb Salad and Crostini

Bacon-Wrapped King Prawns, Heirloom Beans, Cherry Tomatoes

Seasonal Fruit Plate

Brunch Menu

SECOND COURSE

Classic Lobster Roll with Celery and Tarragon on Buttered Toasted Brioche

Orecchiette with Basil Pesto, Roasted Peppers and Toasted Pine Nuts

Rigatoni Lamb Bolognese, Sheep’s Milk Ricotta and Mint

Niçoise Salad with Grilled Big Eye Tuna, Fresh Crudites, Lemon-Caper Vinaigrette

Grilled Hanger Steak Salad with Arugula, Radicchio, Parmesan, and Cannellini Beans

Vegetable Frittata with Fromage Blanc and Truffle Vinaigrette

Eggs Benedict, Roasted Tomato Hollandaise and Semolina Bread

Toasted Cornmeal Waffle, Whipped Cream and Seasonal Fruit

SIDE DISHES

Crispy Roasted Potatoes

Brussel Sprouts with Bacon and Maple

Haricots Verts, Shallots and Cherry Tomato

Creamy Corn Grits

Smoked Bacon

Housemade Pork Sausage

BRUNCH MENU • Choice of 3 Appetizers, 2 Entrées, 1 Side Dish and 1 Dessert

PLATED BRUNCH •

Pre-Select 1 Appetizer, Choice of Entrée and 1 Dessert

Served Buffet, Family Style or Plated Includes Tea, Drip Coffee & OJ


Lunch Menu

BUFFET OR FAMILY STYLE • Choice of 3 Appetizers, 2 Entrées, 1 Side Dish and 1 Dessert

PLATED LUNCH •

Pre-Select 1 Appetizer, Tableside Choice of 2 Pre-Selected Entrées and 1 Pre-Selected Dessert

FIRST COURSE

Baby Kale Caesar with Parmesan Croutons

Big Eye Tuna Carpaccio, Yuzu-Soy, Radish and Puffed Rice


Goat Cheese Tart with Marinated Seasonal Vegetables, Fromage Blanc and Truffle Vinaigrette


Creamy Burrata, Market Jam, Herb Salad and Crostini

Bacon-Wrapped Prawns, Heirloom Beans, Cherry Tomatoes

Chef’s Select Soup Seasonally Prepared

SECOND COURSE CONT’D

Orecchiette with Basil Pesto, Roasted Peppers and Toasted Pine Nut

Rigatoni Lamb Bolognese with Ricotta and Mint

Niçoise Salad with Grilled Big Eye Tuna, Haricots Verts, Lemon-Caper Vinaigrette

Grilled Hanger Steak Salad with Arugula, Radicchio, Parmesan and Cannellini Beans

Roasted Free-Range Chicken Rosalina, Creamy Polenta, Agrodolce Peppers

Roasted Salmon, Warm Pole Beans, Shallot and Mustard Beurre Blanc

SECOND COURSE

Slow-Roasted Turkey Sandwich with Avocado, Tomato, Bibb Lettuce and Roasted Garlic Aioli


SIDE DISHES


Brussels Sprouts with Bacon and Maple

Charred Broccolini

Creamy Corn Grits

Roasted Heirloom Carrots with Scallion

Haricots Verts, Shallots and Cherry Tomato

Wood-Fired Market Vegetables

Served Buffet, Family Style or Plated


SANDWICH BOARDS •

Select 3 to be served family-style with local potato chips and a green salad. Boxed lunch options available on request.

Wood-Fired Roast Beef, Aged Cheddar, Horseradish Aioli, Pickled Peppers

Slow-Roasted Turkey Sandwich with Avocado, Tomato, Bibb Lettuce and Roasted Garlic Aioli


Grilled Chicken Shawarma with Hummus, Pickled Red Onion, Cucumber, Mint Tabbouleh

Caprese Sandwich with Heirloom Tomato, Buffalo Mozzarella and Basil Pesto on Ciabatta

Shaved Berkshire Pork Sandwich with Grilled Broccoli Rabe and Provolone on a Soft Baguette

Lunch Menu AdditionsServed Buffet, Family Style or Plated

COFFEE BREAK •

Madcap Drip Coffee, Iced Coffee, Iced Tea, Biscotti and Coffee Cake

FULL DAY BEVERAGE SERVICE • HALF DAY •

Madcap Drip Coffee, Hot Tea, Assorted Boylan’s Sodas, Still and Sparkling Bottled Water

SWEETS BREAK •

Selection of Homemade Cookies, Confections and Pastries

MORNING HEALTH BREAK •

Seasonal Sliced Fruits and Individual Yogurt and Granola Parfaits

AFTERNOON BREAK •

Sliced Seasonal Fruit Platters or Whole Fruit Baskets, Kind Granola Bars

SNACK BREAK •

Homemade Tortilla Chips, Guacamole, Pico de Gallo, Soft Pretzels with Whole Grain Mustard and Pimento Cheese

TEA SANDWICHES •

Chef’s Selection of 3 Seasonal Options

DROUGHT JUICE BREAK •

Beet, Carrot, Greens, Apple-Lemon-Ginger

Served Buffet, Family Style or Plated


Reception Menu

PASSED CANAPÉS

Choice of 4 • Choice of 6

Sheep’s Milk Ricotta Crostini, Hot Honey, Garlic

Sweet Pepper & Goat Cheese Crostini

Tuscan Bean Crostini with Pickled Mushroom

Burrata Tartlet, Tomato Jam, Basil

Crab Toast, Garlic Crema, Jalapeno

French Onion Tartlet, Fontina, Caramelized Onion

Lobster Tobiko Cucumber Cups

Shiso Tuna Taco, Avocado, Chile

Avocado Toast, Pistachio, Pickled Shallots

Everything Spiced Deviled Eggs

Potato Latke, Smoked Salmon

Caesar Salad Bites - broccolini, bread crumb

Foie Gras Tarlet, Fig Mostarda

Maine Lobster Roll on Brioche

Tomato Basil Arancini

Truffle Arancini

Lemon Arancini

AC’s Lamb Meatballs, Ricotta

Swiss Chard Barbajuan

Shrimp & Grits Fritter, Smoked Tomato Aioli

Crispy Oyster in the Half Shell, Meyer Lemon Tartar Sauce

Curry Chicken Sliders, Roasted Grape, Cashew, Toasted Brioche

Parmesan Custard, Mushroom Duxelle, Toasted Brioche

Potato Skins, Yuzu Hollandaise

Smoked Potato & Beef Tartlet


Reception Menu

ACTION STATIONS

Chef Staffing Fee Applies per 75 guests Guest minimums and setup fees may apply to groups smaller than 30.

RAW BAR STATION •

Selection of East and West Coast Oysters, Shrimp Cocktail and Seafood Tartare Served with Cocktail Sauce, Mignonette and Fresh Lemon Poached Whole Maine Lobster • King Crab Legs • Red Snapper Ceviche •

TACO STATION •

Pre-Selected Choice of Two Served with Pico de Gallo, Guacamole, Fresh Tortilla Chips. Al Pastor with Grilled Pineapple and Cilantro; Chicken Tinga with Tomatillo Salsa; Carne Asada with Avocado Salsa; Guajillo Shrimp with Cabbage Slaw; or Grilled Mushroom and Huitlacoche

CARVING STATION •

Choice of Roasted Bone-In Lamb Rack, Heritage Turkey or Beef Sirloin. Served with Potatoes, Roasted Vegetables, Natural Jus

PIG ROAST STATION •

Whole Roasted Heritage Pig Served with Pickled Jalapeño Slaw, Black Bean Sofrito, Homemade Cornbread, Hot Sauce and BBQ Sauce

SHAWARMA STATION •

Spit Roasted Marinated Chicken, Hummus, Tabbouleh, Baba Ganoush, Fresh Baked Pita Bread

PASTA STATION •

Orecchiette, Italian Fennel Sausage, Broccoli Rabe Trofie, Basil Pesto, Pepperonatta, Grated Parmiggiano


Reception Menu

MARKET TABLES

Curated culinary displays replenished for up to 2 hours

CHEF’S TABLE •

Artisanal Cheese Selection, Fresh Grapes, Dried Stone Fruits, Nuts, Olives, Crispy Flat Breads, Sliced Baguettes, Assorted Seeded Crackers, Seasonal Vegetable Crudité from the Market, Chickpea Hummus and Green Goddess Dressing

EASTERN MARKET TABLE •

Marinated Grilled Local Vegetables, Oven-Roasted Tomatoes, Stuffed Mushrooms, Sliced Meats, Housemade Pickled Vegetables, Chargrilled Eggplant Spread, Hummus, Olive Tapenade, Homemade Focaccia, Sliced Baguette and Grissini

DOWNTOWN SIGNATURE TABLE •

Artisanal Sliced Charcuterie with Housemade Pickled Vegetables, Seasonal Market Crudité with Herbed Buttermilk Vinaigrette, Baby Kale Caesar, Crispy Grain Salad with Citrus Dressing, Artisanal Cheese Selection, Beets with Pistachio and Goat Cheese, Endive Salad with Walnuts, Celery and Piave, Marinated Grilled Local Vegetables and Cured Olives with Lemon and Rosemary

MARKET CRUDITÉ PLATTER •

Crunchy Market Vegetables with Basil Pesto, Spiced Hummus and Horseradish Cream

MEZZE PLATTER •

Hummus, Baba Ganoush, Crispy Falafel, Grilled Vegetables, Stuffed Grape Leaves, Cucumber Salad, Marinated Feta Cheese, Marinated Olives and Grilled Pita Bread

CHARCUTERIE PLATTER •

Sliced Prosciutto, Mortadella, Salumi, Finocchio, Grilled Bread, Crostini, Preserves, Mustard and Housemade Pickles

THE CHEESE SHOP PLATTER •

Seasonally Assorted Cheeses with Fresh and Dried Fruit Preserves, Breads and Crackers


Dinner Menu

BUFFET OR FAMILY STYLE • Choice of 3 Appetizers, 2 Entrées, 2 Side Dishes & 2 Desserts

PLATED •

Pre-Select 1 Appetizer, 2 Entrées & 1 DessertTableside Choice of Entrée • Third Pre-Selected Entrée Choice •

Menu additions such as passed canapés, market tables, curated platters and dessert displays are available.

FIRST COURSE

Baby Kale Caesar with Parmesan Croutons

Big Eye Tuna Carpaccio, Yuzu-Soy, Radish and Puffed Rice



Creamy Burrata, Market Jam, Herb Salad and Crostini

Bacon-Wrapped King Prawns, Heirloom Beans, and Cherry Tomatoes

Charred Octopus with Amarillo Potatoes, Peppers and Chorizo

AC’s Lamb Meatballs with Whipped Sheep’s Milk Ricotta

Chicory Salad, Haricots Verts, Pistachio, Pickled Shallots,Prosciutto, Sherry Vinaigrette

SECOND COURSE

Orecchiette Basil Pesto, Roasted Peppers and Toasted Pine Nuts

Rigatoni Lamb Bolognese, Sheep’s Milk Ricotta and Mint

Chef’s Seasonal Risotto, Please Inquire

Braised Short Rib Ravioli, Pomodoro, Grated Parmesan

Seared Scallops, Heirloom Carrots, Wheat Berries and Cumin Vinaigrette

Roasted Salmon, Warm Pole Beans, Shallot and Mustard Beurre Blanc

Selections continue on the following page...

SURF & TURFChef Carmellini's Featured Selections of the Classic, Served Plated

Olive Oil Poached Halibut & Braised Short Rib,Pommes Purée, Sautéed Spinach •

Seared Black Cod & Sliced Filet, Carrot Ginger Purée,Roast Turnips and Mustard Greens •

Butter Poached Lobster Tail & NY Strip, Celery Root Purée,Shaved Celery Salad and Tarragon •


Dinner Menu

SIDE DISHESServed Family Style Only


Bacon & Maple Brussels Sprouts

Charred Broccolini with Pecorino

Creamy Corn Grits

Roasted Heirloom Carrots with Scallion

Wood-Fired Market Vegetables

SECOND COURSE CONT'D

Steamed Red Snapper, Black Beluga Lentils, Curry, Soft Herbs

Indian Brook Trout, Haricots Verts, Quinoa, Sesame Tahini

Roasted Organic Chicken Rosalina, Polenta, Agrodolce Peppers

Beef Striploin, Romesco, Roasted Potatoes, Grilled Onions and Salsa Verde

Braised Beef Short Rib, Pomme Purée, Roasted Vegetables, Natural Jus

Roasted Lamb Chop, Spiced Eggplant, Toasted Garlic and Mint Yogurt

Heirloom Cauliflower Steak with Roasted Cauliflower Purée, Poached Raisins, Pine Nuts and Savory Herb Vinaigrette


Fruit Freezee Pops, Champagne, Strawberry Sangria, Seasonal Fruits

Chocolate 'Pot de Mint,’ Cocoa Crumble, Whipped Cream

Mallow S'more, Vanilla Marshmallow, Graham Cookie, Chocolate Shell, Smoked Salt

Fried Apple Hand Pie, Salted Caramel

Fresh Fruit Tartlets, Shortbread, Crème Fraîche, Seasonal Fruit

Assorted Cookies, Our Pastry Chef's Selection, Freshly Baked In-House

Dessert Menu

DESSERT MENU

Plated, family-style or buffet offerings. Some exclusions may apply.PASSED DESSERT CANAPÉS

Choice of 3, for 30 minutes of service

Seasonal Berries, Guernsey Farms Fromage Blanc Sorbet

Whole Wheat Crumb Cake with Blueberries and Ginger Ice Cream

Sour Cherry Pie, Toasted Almond Ice Cream

Butterscotch Pudding, Peppered Sugar Crisp, Salted Caramel

Classic Tiramisu, Cocoa Granita, Café Corretto Gelato

Sour Cream Cheesecake, Blackberry-Cherry Compote, Sauce Vin Rouge

Malted Milk Chocolate Tart, Roasted Rum Bananas, Cinnamon Caramel

Peanut Butter Chocolate Bar Salted Caramel Ice Cream

Flourless Chocolate Fudge Cake, Raspberry, Vanilla Ice Cream and Black Pepper Meringue

Chocolate Soufflé Cake, Pistachio Ice Cream and Sicilian Olive Oil

Chocolate Pot de Crème, Devil’s Food Cake and Candied Mint


STRAWBERRY SHORTCAKE

Vanilla Mousseline, Strawberry-Soaked Cake, Fresh Organic Strawberries

LEMON BLUEBERRY

Elderflower-Soaked Vanilla Cake, Lemon Curd, Blueberries

VANILLA

Soft Vanilla Cake, Vanilla Mousseline, Vanilla Buttercream

ALMOND MARZIPAN CAKE

Vanilla-Almond Mousseline, Almond Dacquoise, Toasted Almond Marzipan, Amaretto-Soaked Butter Cake

CARROT CAKE

Carrot Cake, Cream Cheese Frosting

CHOCOLATE RUM

Rum-Soaked Chocolate Cake, Espresso Chocolate Mousse, Chocolate Buttercream

BANANA PASSION

Fresh Banana, Praline Crisp, Passion Fruit-Soaked Butter Cake, Vanilla Mousseline

CARAMEL AND CHOCOLATE

Caramel Mousseline, Milk Chocolate Feuilletine, Devil’s Food Cake

Wedding CakesBy our Executive Pastry Chef Jessica Leung •

Custom flavors and designs are quoted upon request Cake plating fee applies for outside desserts.


STANDARD BAR •

Selection of 1 red, 1 white, 1 still rosé and 1 sparkling wine:

Prosecco – Bisol ‘Jeio’ Pinot Grigio – Lageder ‘Riff’ Sauvignon Blanc – Joel Gott Chardonnay – Matchbook Seasonally Rotating Rosé Pinot Noir – The Pinot Project Malbec – Altos Las Hormigas Cabernet Sauvignon – Broadside

SELECTION OF LOCAL BEERS

Founders Solid Gold Lager, Arbor Brewing Company Euchre Pils, Bells Two Hearted IPA, Einbecker Non Alcoholic

FULL STANDARD OPEN BAR AND CLASSIC COCKTAILS

Wodka Vodka, Tito’s Handmade Vodka, El Jimador Blanco Tequila, Flor de Cana Clear Rum, Sailor Jerry Spiced Navy Rum, Citadel Gin, Old Foresterl Bourbon, Jack Daniels Whiskey, Rittenhouse Rye, Jameson Irish Whiskey, Famous Grouse, additional spirits, cordials, liqueurs and digestifs

NON-ALCOHOLIC BEVERAGES

Juices, Sodas, Madcap Drip Coffee, Tea, Boylan’s Sodas, Q Tonic, Q Club

Beverage Packages

PREMIUM BAR •

Selection of 1 premium red, 1 premium white, still rosé, 1 sparkling wine:

Prosecco – Bisol ‘Jeio’ Roederer Estate Brut – California Pinot Grigio – Jermann Sauvignon Blanc – Honig Chardonnay – Chalk Hill Seasonally Rotating Rosé Pinot Noir – Gothic ‘Nevermore‘ Chianti Classico – Rocca di Montegrossi Cabernet Sauvignon – Smith & Hook

SELECTION OF LOCAL BEERS

Founders Solid Gold Lager, Arbor Brewing Company Euchre Pils, Bells Two Hearted IPA, Einbecker Non Alcoholic

FULL PREMIUM OPEN BAR AND CLASSIC COCKTAILS

Tito’s Handmade Vodka, Grey Goose Vodka, Valentine Vodka, Citadel Gin, Hendrick’s Gin, Detroit City ‘Railroad’ Gin, El Jimador Blanco Tequila, Siete Leguas Reposado Tequila, Flor de Cana Clear Rum, Sailor Jerry Spiced Navy Rum, Two James Dr. Bird Rum, Maker’s Mark Bourbon, Detroit City Butcher’s Bourbon, Jack Daniels, Old Forester Bourbon, Maker’s Mark Bourbon, Rittenhouse Rye, Jameson Irish Whiskey, Johnnie Walker Black Label, Macallan 12 Yr, additional spirits, cordials, liqueurs and digestifs

NON-ALCOHOLIC BEVERAGES

Juices, Sodas, Madcap Drip Coffee, Tea, Boylan’s Sodas, Q Tonic, Q Club

WINE & BEER •

Standard Wine & Beer with Non-Alcoholic Beverages

Wine offerings are subject to seasonal changes and availability. Guest minimums and bar setup fees may apply to groups smaller than 30.


MEETING PACKAGE • $140 per guest• Continental Breakfast

• Buffet Lunch

• Morning or Afternoon Break

• Full Day Beverage Service

EXECUTIVE MEETING PACKAGE • $160 per guest• Classic Breakfast

• Plated Lunch

• Morning & Afternoon Breaks

• Full Day Beverage Service

RECEPTION PACKAGE • $135 per guest and up• 3-Hour Event

• 2 Hours Passed Canapés

• Chef’s or Eastern Market Table

• 3-Hour Standard Open Bar

SEATED DINNER PACKAGE • $150 per guest and up• 4-Hour Event

• 1-Hour Cocktail Reception with Passed Canapés

• 3-Course Family Style Dinner

• 4-Hour Standard Open Bar

2020-2021 Pricing

NOTES

Pricing may vary by venue • Minimum spend requirements apply based on date, venue and party size • 2021 pricing is subject to changes • Rental upgrades are provided upon request • Optional menu upgrades available • 3% Administrative Fee, 20% Operational Fee & 6% MI State Tax are additional


STANDARD PACKAGE • $205 per guest5-hour event includes:

• 4 Hours for Pre-Event Setup and Load-In

• Full Standard Bar & Wine Selection

• Tableside Wine Service

• 4 Passed Hors D’Oeuvres

• Chef Market Table

• 3-Course Family-Style Dinner

• All Front and Back of House Staffing to Service Your Event

• In-House Equipment (Tables, Chairs, House Linen, Glassware, Flatware)

PREMIUM PACKAGE • $265 per guest5-hour event includes:

• 4 Hours for Pre-Event Setup and Load-In

• Full Premium Bar & Wine Selection

• Tableside Wine Service

• 6 Passed Hors D’Oeuvres

• 1 Chef or Eastern Market Table

• Custom Wedding Cake

• 3-Course Plated or Family-Style Dinner

• All Front and Back of House Staffing to Service Your Event

• In-House Equipment (Tables, Chairs, House Linen, Glassware, Flatware)

2020-2021 Wedding Pricing

NOTES

Pricing may vary by venue • Minimum spend requirements apply based on date, venue and party size • 2021 pricing is subject to changes • Rental upgrades are provided upon request • Optional menu upgrades available • On-Site Ceremony fee of $1,750 • 3% Administrative Fee, 20% Operational Fee & 6% MI State Tax are additional


EVEN

TS BY

NHG


Contact Us

EVENT INQUIRIES & REQUESTS

HOTEL ACCOMMODATIONS & GROUP INQUIRIES

Mary Catherine Moore

Director of Events and [email protected]

313.356.1401

[email protected]

Documents

EVENTS AT SHINOLA HOTEL - dxgiphcwjrrew.cloudfront.net · at the Shinola Hotel. Since partnering in 2009, Andrew Carmellini, Josh Pickard and Luke Ostrom have created some of the