OMNI ORLANDO RESORT AT CHAMPIONSGATE …...Attendant required at Farm Fresh Egg Bar and Carving Stations at 250 per attendant. Enhancements only available at prices shown when accompanying

EVENT MENUSOMNI ORLANDO RESORT AT CHAMPIONSGATE

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B R E A K F A S T | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 1

All breakfast buffets are served with your choice of Florida orchard fresh orange juice and freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas. Scrambled eggs may be prepared with Egg Beaters upon request. Turkey bacon or turkey sausage may be selected as a substitution upon request. Express breakfast buffet pricing based on one hour of service. Full seating and/or table service subject to an additional 4 per person. Enhancements are only available at prices shown when accompanying full buffet or continental breakfast menus.

A 26% service charge and 7.5% sales tax will be applied to all food and beverage pricing. All menus and prices are subject to change.

OMNI EXPRESSOrchard fruits | Apples, pears and oranges (v, gf)

Assorted house made Danishes, croissants, breakfast breads and muffins served with sweet butter, assorted fruit marmalades and jam (gf options upon request)

Greek yogurt with honey and strawberries (gf)

Dry cereals | Cheerios, Raisin Bran, Kashi and Corn Flakes (v, df)

40 per person

add scrambled eggs, 6 per person

CHAMPIONSGATE EXPRESSFloribbean fruit salad | Mangoes, papayas, grapes, pineapples, strawberries, passion fruit syrup and garden mint (v, gf)

Greek yogurt with honey and strawberries (gf)

Steel-cut oatmeal with brown sugar, sun-dried grapes and honey (df)

House made flaxseed and chia nut granola with seasonal berries

Assorted house made Danishes, croissants and muffins served with sweet butter, assorted fruit marmalades and jam (gf options upon request)

Hard-boiled eggs, olive oil, salt and pepper


46 per person

add scrambled eggs, 6 per person

add breakfast potatoes, 4 per person

E X P R E S S


Scrambled eggs may be prepared with Egg Beaters upon request. Turkey bacon or turkey sausage may be selected as a substitution upon request. Enhancements only available at prices shown when accompanying full buffet or continental breakfast menus.


PRE-MADE BREAKFAST SANDWICHESChoice of one bread, meat and cheese paired with scrambled Lake Meadow farm fresh organic eggs (gf options upon request)

Bread | New York-style bagel, buttermilk biscuit, English muffin or butter croissant

Meat | Canadian bacon, cherrywood smoked bacon, pastrami, black forest cured ham, country-style sausage patty, turkey or chicken sausage patty

Cheese | Aged cheddar, American cheese, baby Swiss cheese, provolone or pepper jack cheese

11.5 per person

COLD SMOKED SCOTTISH SALMONPlain and herb cream cheese, tomatoes, capers, onions, bibb lettuce and New York-style bagels

14 per person

STEEL-CUT OATMEALSteel-cut Irish oats with brown sugar (df)

Sun-dried grapes, plantation bananas, milk and Winter Park honey

9.5 per person

INDIVIDUAL QUICHE | CHOICE OF ONECheese quiche | Goat cheese, spinach and sun-dried tomatoes

Ham quiche | Black forest ham, mushrooms, leeks and Gruyere

Bacon quiche | Cherrywood smoked bacon, caramelized onions and aged cheddar

11 per person

CARVED JUMBO BUTTERMILK PANCAKESMaple rum butter, seasonal berry compote, bananas Foster and whipped cream

10 per person

E N H A N C E M E N T S


Scrambled eggs may be prepared with Egg Beaters upon request. Turkey bacon or turkey sausage may be selected as a substitution upon request. Attendant required at Farm Fresh Egg Bar and Carving Stations at 250 per attendant. Enhancements only available at prices shown when accompanying full buffet or continental breakfast menus.


FARM FRESH EGG BAR

EGGS & OMELETS | MADE TO ORDERFarm fresh organic brown eggs, egg whites and egg beaters (gf)

Bell peppers, Bermuda onions, spinach, mushrooms and sun-dried tomatoes (gf)

Cherrywood smoked bacon, black forest ham, sausage, Swiss cheese and aged cheddar (gf)

18 per person

BREAKFAST BURRITOSChorizo | Farm fresh eggs, chorizo, pepper jack and pico de gallo on a tomato tortilla

Beef | Farm fresh eggs, shaved beef, cheddar, bell peppers and onions on a flour tortilla

Veggie | Farm fresh egg whites, spinach, tomatoes, artichoke hearts and feta on a spinach tortilla

Mediterranean | Farm fresh eggs, oven roasted tomatoes, basil, balsamic onions, zucchini and mozzarella on a whole wheat tortilla

Served with roasted tomato salsa and house made hot sauce

14 each

CARVING STATIONS

PORKApple and rosemary-glazed roast pork belly (gf, df)

12 per person

BEEFHerb and sea salt crusted prime rib of beef (gf, df)

12 per person

SALMONMaple and bourbon hot smoked salmon (gf, df)

12 per person

E N H A N C E M E N T S


All breakfast buffets are served with your choice of Florida orchard fresh orange juice and freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas. Scrambled eggs may be prepared with Egg Beaters upon request. Turkey bacon or turkey sausage may be selected as a substitution upon request. Pricing based on two hours of service. Breakfast buffets require a minimum 25 guests. For smaller groups add 4 per person.


RISE AND SHINE

FRESH FRUIT, GRAINS & YOGURTMarket fresh seasonal fruit and berry display (v, gf)

Dry cereals | Cheerios, Raisin Bran, Kashi and Corn Flakes (v, gf)

Parfaits | House made flax seed and chia nut granola, vanilla bean yogurt and seasonal berries

Buttermilk pancakes | Strawberry compote and Florida orange-infused Vermont maple syrup

Seasonal fruit, assorted house made Danishes, muffins and flaky butter croissants served with sweet butter, craft fruit marmalades and jam (gf options upon request)

EGGS | CHOICE OF ONEFarm fresh scrambled eggs (gf)

Frittatas | Breakfast cast iron skillet frittatas with farm fresh eggs, spinach, zucchini, yellow squash, onions, peppers and cheddar (gf)

BREAKFAST MEATS | CHOICE OF TWOCrisp applewood smoked bacon, griddled ham steaks, Canadian bacon, turkey sausage patties, country-style sausage links and chicken apple sausage (gf, df)

BREAKFAST POTATOES | CHOICE OF ONERed bliss O’Brien, lyonnaise potatoes, crispy Yukon Gold potato hash, herb potato baby cakes, sweet potato and chorizo hash, parsley and Parmesan cheese marble pearl potatoes (gf)

54 per person

FARM FRESH

FRESH FRUIT & GRAINSMarket fresh seasonal fruit and berry display (v, gf)


Seasonal fruit, assorted house made Danishes, muffins and flaky butter croissants served with sweet butter, craft fruit marmalades and jam (gf options upon request)

Garden fresh juice | Spinach, kale and apple (v, gf, df)

EGGS & BREAKFAST CL ASSICSFarm fresh fresh scrambled eggs (gf)

Stone ground country-style Florida grits with sharp cheddar, country ham, Cajun shrimp, scallions and tomatoes

“Me Maws” buttermilk biscuits and gravy with country kitchen sausage gravy

Beef short rib potato hash

Country Benedict | Poached eggs, crispy chicken and hollandaise

BREAKFAST MEATS | CHOICE OF TWOCrisp applewood smoked bacon, griddled ham steaks, Canadian bacon, turkey sausage patties, country-style sausage links and chicken apple sausage (gf, df)


58 per person

E X P E R I E N C E S


All breakfast buffets are served with your choice of Florida orchard fresh orange juice and freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas. Scrambled eggs may be prepared with Egg Beaters upon request. Turkey bacon or turkey sausage may be selected as a substitution upon request. Breakfast buffets require a minimum 25 guests. For smaller groups add 4 per person.


THE TRAVELER

FRESH FRUIT, GRAINS & YOGURTFlorribean fruit salad | Mangoes, papayas, grapes, pineapples, strawberries, passion fruit syrup and garden mint

Dry cereals | Cheerios, Raisin Bran, Kashi and Corn Flakes (v, gf)

Mason jar parfaits and oatmeal | House made flax seed and chia nut granola, Tahitian vanilla-infused Greek yogurt and fresh berries

Bakeshop | All butter croissants, scratch muffins, Danishes, doughnuts and baguettes (gf upon request)

BREAKFAST CL ASSICSStone ground country-style Florida grits with sharp cheddar, country ham, Cajun shrimp, scallions and tomatoes (gf)

Crème brûlée battered French toast served with Georgia peach compote and warm Vermont maple syrup

Mascarpone and chive scrambled farm fresh eggs (gf)

Herb crusted beef loin with black truffle hollandaise (gf)

Applewood smoked salmon with fennel and apple-pepper jam (gf, df)


64 per person

BRUNCH

FRESH FRUIT, GRAINS & YOGURTFlorribean fruit salad | Mangoes, papayas, grapes, pineapples, strawberries, passion fruit syrup and garden mint


Greek yogurt | Winter Park honey, seasonal berries, house made flax seed and chia nut granola

Bakeshop | All butter croissants, scratch muffins, Danishes, doughnuts and baguettes (gf upon request)

BREAKFAST CL ASSICSButtermilk pancakes | Strawberry compote, Florida orange-infused maple syrup, Vermont pure maple syrup, sweet butter, craft fruit marmalade jam, fruit and nut butter, Winter Park honey and sugared orange-ricotta zeppoles

Vegetable quiche | Squash, tomatoes, onions, spinach, herbs and Swiss cheese

Farm fresh scrambled eggs

LUNCH STARTERS & ENTRÉESRoasted tomato bisque | Basil, sweet garlic and cheese croutons

Artisan local garden greens | Tomatoes, cucumbers, carrots, red onions and broccoli served with creamy buttermilk, garden herb and wine balsamic dressing

Cheese tortellini alfredo | Sweet peas, pancetta and Italian parsley

Smoked salmon | Chive cream cheese, tomatoes, red onions, bibb lettuce and bagels

Grilled chicken breast | Creamy herb polenta, summer squash and warm tomato vinaigrette

Blackened snapper | Okra potato hash and Creole crawfish

Grilled steak | Herb chimichurri and roasted marble pearl potatoes

78 per person



All breakfast buffets are served with your choice of Florida orchard fresh orange juice and freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas. Scrambled eggs may be prepared with Egg Beaters upon request. Turkey bacon or turkey sausage may be selected as a substitution upon request. Pricing based on two hours of service. Breakfast buffets require a minimum 25 guests. For smaller groups add 4 per person.


BRAIN FOOD

FARM FRESH EGGSFarm fresh egg frittatas | Wild mushrooms, caramelized leeks, Gruyere and oven roasted tomato compote

Nutrients from eggs can help you with weight management, muscle strength, eye health and healthy brain function.

BLUEBERRIESBlueberry corn griddle cakes served with lemon and blueberry compote

Special nutrients in blueberries increase the production of brain cells in the hippocampus. These nutrients may help reverse age-related problems in the area of brain function. Blueberries’ antioxidant power could reduce the stress of oxidation in the brain — which makes them strong allies in the fight against Alzheimer’s.

FISHGrilled wild and smoked salmon | Spinach barley salad, roasted red pepper salsa and olive oil parsley vinaigrette

One of the reasons fish oil plays such a big role in brain health and in the health of other organs, like your heart, is that many of the vitamins you need require fat found in fish oils to break them down.

CURRYPaneer curry | Chick peas, onions, mushrooms and stewed tomato garlic-herb naan

Curcumin, an important ingredient in curry, is part of turmeric, and has been proven to have anti-tumor antioxidant and anti-inflammatory properties.

AVOCADO AND LEAFY GREENSAvocado and arugula salad | Pickled red onions, charred jalapeños, oregano and citrus olive oil

Avocados are an excellent source of healthy, monosaturated fat, which increases blood flow to the brain. Leafy greens are high in iron, which can help strengthen your memory.

APPLES AND DARK CHOCOL ATEDark chocolate dipped Fuji apple pops | Manchego cheese and toasted marcona almonds

Apples are a valuable source of quercetin. Quercetin is a flavonoid, and flavonoids are powerful antioxidants. Other studies have linked the concentrated juice of apples to a reduction in cell death and oxidative damage in the brain. Dark chocolate contains a special kind of flavonoid called procyanidin. This flavonoid counteracts the damage caused by inflammation and oxidation. Procyanidins also boost the circulation of blood to the brain, and along with this blood comes oxygen and nutrients for optimum health.

GREEN TEAGreen tea quinoa oatmeal | Orange macerated golden raisins, peach and sun-dried blueberry compote

Green tea is full of antioxidants — particularly one called EGCG. EGCG protects the brain and lowers the amount of protein that builds up as plaque. This plaque has been linked to the type of memory loss and nerve damage common amongst Alzheimer’s patients.

74 per person


B R E A K S | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 7

Gourmet Nut Bar and Snack Bar are priced by the pound with approximately 12 portions per pound.


FOOD

FRESH FRUIT, BAKERY GOODS & MORESeasonal fruit and assorted house made Danishes 76 per dozen

Whole fresh fruit (v, gf, df) | 6 each

Carved, seasonal tropical fruit (v, gf, df) | 17 per person

Assorted scratch bakery muffins | 76 per dozen (gf and paleo options upon request)

Sweet butter or chocolate croissants | 76 per dozen

New York-style bagels served with plain, fruit and chive cream cheese | 76 per dozen

Breakfast breads | Banana nut, blueberry and cinnamon coffee swirl | 14 per person

Bakery fresh assorted cookies | 76 per dozen

Chocolate fudge brownies or blondies | 76 per dozen

Warm soft pretzels with Düsseldorf mustard 76 per dozen

Krispy Kreme doughnut wall | 76 per dozen

Individual oatmeal | Five berry, goji blueberry and apple walnut | 9 each

Individual greek yogurts | Honey, strawberry and blueberry | 9 each

Organic farm fresh hard-boiled eggs | 40 per dozen

Frozen cocktail fruit bars | Sangria, limoncello and strawberry Chianti | 9 each

GOURMET NUT BARHoney roasted peanuts (gf, df) | 42 per pound

Pistachios in the shell (gf, df) | 55 per pound

Hickory smoked almonds (gf, df) | 55 per pound

Sea salt and black pepper cashews (gf) | 56 per pound

Bourbon praline pecans | 54 per pound

Mixture of all gourmet nuts | 55 per pound

BREAK SELECTIONSAssorted Mars and HERSHEY’S candy bars | Twix, M&M’s, Kit Kat, Milky Way and Snickers | 6 each

Protein bars | 6.5 each

Granola bars | 6.5 each

Ice cream novelties and fruit bars | 7.5 each

Miss Vickie’s potato chips | Sea salt, barbecue and salt and vinegar | 6.5 each

Individual bags of pretzels | 6.5 each

Angie’s BOOMCHICKAPOP sea salt popcorn | 6.5 each

Dry cereals with 2%, fat free and soy milk | 6 each

Popcorn machine with seasonings | 8 each

TERRA veggie chips | 6.5 each

Veggie or apple straws | 6.5 each

Individual packs of gluten-free chocolate chip cookies | 6.5 each

Individual Pringles cans | Original, sour cream and onion | 6.5 each

SNACK BARKona coffee krunch | Cinnamon yogurt raisins, kona coffee pecans and cherry flavored cranberries | 40

High energy mix | Raisins, Turkish apricots, almonds, papayas, pineapples, dates, Brazil nuts, banana chips, pecans, cashews, hazelnuts, pumpkin seeds and walnuts | 40

Checkmate | Peanuts, cheese sesame sticks, pretzels and corn Chex with Chex seasoning | 30

Happy hour | Pecans, cashews, Cajun hot corn sticks, rice snacks, wasabi peas, butter toffee peanuts, hot mustard pretzels and almonds | 30

À L A C A RT E



BEVERAGES

COFFEE & TEAPeet’s Coffee & Tea assorted iced coffees | 8 each

Peet’s Coffee & Tea nitro brew coffee | 9 each

Starbucks iced frappuccinos | Caramel, mocha and vanilla | 8 each

Cold brew coffee | 125 per gallon or 7 per bottle

Freshly brewed shade-grown organic coffee 110 per gallon

Freshly brewed shade-grown organic decaffeinated coffee | 110 per gallon

Assorted gourmet teas | 110 per gallon

Freshly brewed Southern sweet or unsweet iced tea | 95 per gallon

Flavored tea syrups | Peach, raspberry and mango add 7 per gallon

SODA & BOTTLED WATERCoca-Cola sodas | Coke, Diet Coke, Coke Zero and Sprite | 7.5 each

Infused ice water | Cucumber, berry, ginger, citrus and mint | 55 per gallon

Bottled spring water | 7 each

S.Pellegrino bottled water | 7.5 each

Acqua Panna bottled water | 8 each

Coconut water | 8 each

vitaminwater or Gatorade | 7.5 each

JUICEFreshly squeezed orange and grapefruit juice | 33 per quart

Apple, tomato, cranberry or V8 vegetable juice | 33 per quart

Assorted bottled juices | Tangerine, apple and lemonade | 7 each

Lorina sparkling lemonade | 8 each

Bottled watermelon juice | 7 each

Naked Juices and Smoothies | Green machine, blue machine, mango and vanilla protein | 8 each

Freshly made lemonade | 95 per gallon

Freshly made hibiscus lemonade | 95 per gallon

Tropical fruit punch | 88 per gallon

ENERGY DRINKS AND MORERed Bull energy drinks | 8 each

5–hour ENERGY drinks | 8 each

Core Power protein shakes | Strawberry, vanilla, banana and chocolate | 8 each

À L A C A RT E


Priced at 30 minutes per person.


THE CAKE SHOPCake pops | Devil’s food, vanilla and red velvet cupcakes with double chocolate, orange-vanilla butter cream and cream cheese icing

Peet’s Coffee & Tea assorted iced coffees

23 per person

CHIP AND DIP BAR Barbecue house made kettle chips with caramelized onion dip (gf)

Sea salt corn tortilla chips with queso, tomato salsa and guacamole (v, gf)

Sea salt pita chips with roasted garlic hummus (v, gf, df)

Assorted sodas

21 per person

BAKE SHOPOven fresh chocolate chip, oatmeal raisin, snickerdoodle and peanut butter cookies

Coconut cherry haystack macaroons and lemon puffed rice bars

28 per person

ORANGE BREAKFresh Florida oranges (v), orange creamsicle floats (gf) and orange custard meringue tarts

Winter Park aged cheddar (gf), orange blossom honey (gf), cheddar lavosh crackers and orange candy glazed pepper bacon (gf, df)

Orange poppy seed cupcakes with orange butter cream

29 per person

ON THE TRAILSalty pretzels, yogurt covered raisins, dried cherries, roasted peanuts, golden raisins, sunflower seeds, chocolate chunks, gummy bears, wasabi peas, banana chips and M&M’s

26 per person

THE GRILLED CHEESE EXPERIENCE

CHOICE OF THREEOven roasted tomato basil bisque (v, gf)

Smoked salmon, aged white cheddar and tomato jam on sourdough

Turkey, brie and pear preserves on cranberry walnut bread

Triple cheese | Cheddar, provolone and American cheese on sourdough

Pastrami | Caramelized onions, provolone and yellow mustard on rye bread

Portobello mushrooms, plum tomatoes, smoked Gouda and arugula (v, gf)

Caprese | Mozzarella, tomatoes, onions, balsamic and basil pine nut pesto (v, gf)

32 per person

TAKE ME OUTCrispy tortilla chips, pickled jalapeños and cheese sauce (v, gf)

Corn dogs, mustard and ketchup

Jumbo Bavarian-style pretzels with cheese “wiz” sauce and Düsseldorf mustard

Cracker Jacks

Ice cream novelties

30 per person

T H E M E D

B R E A K S | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 1 0

Priced at 30 minutes per person.


ENERGY BOOSTERBlueberry yogurt covered pretzels (gf)

Acai blueberry smoothies (gf)

Mini pomegranate and blueberry muffins with lemon curd (gf)

Blueberry chia and flax crumb bars

Sparkling S.Pellegrino bottled water

27 per person

COFFEE & DOUGHNUTSAssorted hand crafted doughnut wall | Jelly, cream-filled, powdered, glazed, plain, cinnamon sugar and doughnut holes

Gourmet coffee station with flavored syrups and toppings

Peet’s Coffee & Tea iced coffees | Caramel, mocha and vanilla

27 per person

MARKET FRESH BREAKGarden fresh vegetable crudité (v, gf, df)

Black bean, spicy tomato and feta hummus (v, gf)

Pimento cheese spread (v, gf)

Sea salt pita crisps (v, df)

French baguettes (df)

28 per person

PALEO/KETOAvocado egg salad cups (gf)

Turkey sandwich wraps (gf, df)

Spicy edamame dip (v) and cheddar taco crisps

House made fermented pickle spears and buffalo cauliflower bites (v, gf)

Coconut yogurt parfaits (v, gf)

Black and white keto fat bombs (gf)

Chocolate coconut bars

30 per person

TEA TIME

ASSORTED TEA SANDWICHESSmoked salmon with fennel cream cheese

Watercress cucumbers and radishes with avocado spread (v)

Egg salad with green olive relish and alfalfa sprouts (v)

Triple cheese pimento with cheddar biscuits (v)

Assorted scones with lemon curd

Chocolate-dipped strawberries

French macarons

Assorted hot teas with local Winter Park honey

32 per person

NITROGEN FROZEN SMOOTHIES

CHOICE OF THREEGratifying greens, superfruit medley, organic detox, mango, strawberry, wild berry, banana, granola, paleo granola and protein bars, whole fresh local fruit and mixed nuts

32 per person

T H E M E D

L U N C H | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 1 1

DAY O F T H E W E E K B U F F E TAll lunch buffets are served with your choice of iced tea, freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas. Lunch buffets require a minimum of 25 guests. For smaller groups add 6 per person. If you choose a day of the week buffet on a day other than what is listed, and additional fee of 2 per person will apply.


MONDAY

HEALTHY LIVINGWatercress kale salad | Red grapes, feta, sunflower seeds, cucumbers, blueberries and orange blossom honey vinaigrette (v, gf)

Roasted tomato and fennel bisque (v, gf)

Lemon garlic hummus | Avocado spread, sea salt and sumac pita crisps

Beet salad | Roasted golden beets, pistachios, ricotta, parsley and lemon-thyme vinaigrette (v, gf)

Grilled salmon | Roasted sprouts and romesco sauce (gf, df)

Chicken tahini with citrus segment preserve (gf)

Lentil penne pasta | Broccoli, cannelini beans, tomatoes and garlic herb sauce (v, gf, df)

Curried cauliflower and garbanzo bean stew (v, gf, df)

Marinated hangar steak | Watermelon corn relish and deli glaze (gf, df)

Seasonal berry tart with lemon curd

Olive oil cake with lemon glaze

68 per person

TUESDAY

TASTE OF THE PENINSUL AVine ripe tomato salad | Queso fresco, red onions, jicama and cilantro-lime dressing (v, gf)

Artisan greens | Local greens, hearts of palm, Florida oranges, cucumbers and cashews served with Florida citrus dressing (gf, df)

Caribbean jerk chicken (gf, df)

Red snapper a la Veracruzana (gf, df)

Ropa vieja

Beef empanadas with avocado salsa (gf, df)

Sweet plantains | Tamarind glaze, onions, pickles and mint (v, gf, df)

Fried yucca | Onion and orange mayonnaise (v, gf)

Arroz con gandules (v, gf, df)

Plant City strawberry shortcake torte

Key lime pie

68 per person




WEDNESDAY

TASTE OF ITALYInsalata della casa | Pepperoncini, black olives, radishes, Parmesan cheese and garlic herb croutons served with creamy lemon garlic dressing

Beefsteak tomato salad | Lemon, artichokes, Romano and aged balsamic glaze (v, gf)

Four cheese lasagna (v)

Gemelli alla carbonara | Pancetta lardens and roasted garlic cream

Tuscan pork marsala | Mushrooms and marsala sauce (gf, df)

Meatballs | Arrabiata sauce and Italian hoagie bread

Chicken Florentine | Asiago cheese and spinach cream sauce (gf)

Broccolini | Garlic, fennel and tomato confit (v, gf, df)

Provolone-stuffed breadsticks

Vanilla bean panna cotta | Chianti strawberries and Sicilian pistachio crumble

Tiramisu

68 per person

THURSDAY

EXPLORING PERUInka salad | Mixed green lettuce, fried avocado croutons, aguaymanto and queso fresco served with maqui berry vinaigrette (v, gf)

Marble potatoes huancaína | Hard-boiled eggs, black olives and black mint (v, gf)

Quinoa novoandina | Quinoa, mountain corn and yellow maca root vinaigrette (v, gf, df)

La corvina | Salsa de ají Amarillo crema (gf)

Beef lomo saltado | Skirt steak, charred tomatoes, umami sauce and crispy fries (gf, df)

Rotisserie chicken | Peruvian inspired chicken and chimichurri sauce (gf, df)

Chaufa | Fried rice (v, df)

Panca seasonal vegetables (v, gf, df)

Peruvian indulgences | Suspiro de limeña, alfajores cookies and torta de cacao

68 per person




FRIDAY

SOUTHERN TABLEVine ripe tomato and cucumber salad | Chives, green apples, corn and green goddess dressing (v, gf)

Red skin potato salad | Celery, onions, bacon and scallions (gf)

Sweet and sour coleslaw (v, gf, df)

Deviled eggs (gf)

Buttermilk crispy fried chicken

Barbecue pulled pork (gf, df)

Creamy cheddar grits | Andouille sausage, coastal shrimp and Creole sauce (gf)

Brown butter green beans | Caramelized onions (v, gf)

Southern-style red beans and rice (v, gf, df)

Sweet corn spoon bread served with cinnamon honey butter

Bourbon pecan tarts

Red velvet cupcakes

68 per person

SATURDAY

L ATIN CANTINACantina-style tortilla soup | Limes, cotija and crispy tortilla strips (v, gf)

Nopales y chayote | Chickpeas, red onions, cucumbers, grilled corn and cilantro pesto (v, gf, df)

Chili-lime dusted tortilla chips | Salsa verde (v, gf,df)

Chicken al pastor and carne asada | Charred tomato salsa, pickled jalapeño peppers, jack cheese, flour tortillas, crispy tortilla shells, pineapples, cilantro, onions, rajas and Mexican cream (gf)

Chorizo empanadas | Guacamole (gf, df)

Chili rice | Charred poblano (v, gf, df)

Refried beans (v, gf)

South of the border tamales (v, gf, df)

Coffee and sugar-dusted churros | Abuelita chocolate sauce

Mexican chocolate cream tarts

68 per person




SUNDAY

GRILL OUTMixed greens salad | Seasonal berries, toasted walnuts and dried cherries served with balsamic vinaigrette (gf, df)

Redskin potato salad | Eggs, celery, onions, bacon, deli mustard and mayonnaise (gf)

Creamy coleslaw (gf)

Miss Vickie’s kettle chips

House blended angus beef burgers (gf, df)

Grilled Cheddarwurst sausages with braised mustard seed sauerkraut (gf, df)

Beyond burgers (v, gf, df)

Hickory grilled barbecue chicken (gf, df)

Bread | Challah buns, rolls and whole wheat buns

Toppings | Lettuce, tomatoes, onions, pickles, mustard, mayonnaise, ketchup, applewood smoked bacon and tobacco onions

Creamy macaroni and cheese

Buttermilk biscuits with butter and honey

Pot baked beans | Cherrywood bacon lardons (gf, df)

Chocolate pretzel peanut butter mousse cake

Blueberry peach cobbler | Vanilla bean custard sauce

68 per person


B U F F E T SAll lunch buffets are served with your choice of iced tea, freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas. Attendant required on BLT Station at 250 per attendant. Pricing base on two hours of service. Lunch buffets require a minimum of 25 guests. For smaller groups add 6 per person.


DELICATESSEN

OMNI GOURMET DELIOven roasted cauliflower soup

Mixed seasonal greens | Carrots, grape tomatoes, croutons, English cucumbers and broccoli served with creamy ranch dressing and red wine herb vinaigrette (gf)

Roasted sweet potato salad | Toasted pecans, eggs, green onions, celery, parsley and bourbon mustard mayonnaise (gf)

Far West salad | Brown rice, golden raisins, edamame, carrots, cilantro and cashews served with sesame-sweet chili vinaigrette (df)

PRE-MADE WRAP & SANDWICH DISPL AY Oven roasted turkey | Applewood smoked bacon, cheddar, tomatoes, arugula and avocado mayonnaise on herb foccacia

Chicken mango salad | Tomatoes, cucumbers and toasted almonds on lettuce cups (gf)

Roast beef with cheddar | Caramelized onions, watercress, horseradish and pepper jack cheese on paleo bread

Healthy grains wrap | Cucumbers, red plums, quinoa, tomatoes, garbanzo beans and basil-mayonnaise dressing in a tortilla (v, gf, df)

Miss Vickie’s kettle chips

DESSERTSOatmeal raisin and chocolate chip cookies

New York-style cheesecake

64 per person

ENHANCEMENTSDr. Browns assorted sodas

add 3 per person

BLT station | Crisp fruitwood smoked bacon, lettuce, local tomatoes, mayonnaise, cheddar jalapeño mayonnaise, bourbon pecan mayonnaise, multigrain and sourdough breads

add 7 per person


P L AT E DAll plated lunches are served with your choice of iced tea with Florida lemons, freshly brewed regular coffee, decaffeinated coffee, assorted organic herbal teas and artisan rolls. Mix and matching menu selections may require price adjustments.


FREE RANGE AIRLINE CHICKEN

STARTERFlorida spinach salad | Spinach, hearts of palm, oranges and radishes served with sesame vinaigrette (df)

ENTRÉERoasted free-range airline chicken breast | Roasted garlic mashed potatoes, Brussels sprouts, organic carrots and natural rosemary chicken jus (gf)

DESSERTKey lime pie | Raspberry ginger sauce, vanilla bean whip and white chocolate

58 per person

HERB CRUSTED CHICKEN

STARTERGoat cheese salad | Watercress, frisée, strawberries, red onions, almond crusted goat cheese, cucumbers and red wine poppyseed dressing (v, gf)

ENTRÉEHerb crusted airline chicken breast | Tuscan kale and potato hash, oven roasted tomatoes, broccoli rabe and foraged mushroom ragout (gf, df)

DESSERTChocolate truffle torte | Salted milk jam, godiva whipped cream and rose puff

58 per person

ROASTED DUROC PORK CHOP

STARTER ChampionsGate salad | Farm lettuce greens, tomatoes, Bermuda onions, eggs and cucumbers served with sherry herb vinaigrette (gf, df)

ENTRÉE Brined duroc pork chop | Wild rice and dried cranberry pilaf, roasted root vegetables and apple-bourbon jam (gf, df)

DESSERT Chocolate raspberry torte | Raspberry sauce and liquid chocolate

60 per person

PAN SEARED FLORIDA BL ACK GROUPER

STARTER The islands salad | Organic lettuce, avocado, mangoes, hearts of palm, red onions and queso fresco served with citrus-guava dressing (v, gf)

ENTRÉE Florida black grouper | Sweet potato-sultana purée, grilled asparagus and lemongrass-coconut sauce (gf)

DESSERT Sea salt caramel cheesecake | Passion fruit sauce and bananas

65 per person


P L AT E DAll plated lunches are served with your choice of iced tea with Florida lemons, freshly brewed regular coffee, decaffeinated coffee, assorted organic herbal teas and artisan rolls. Mix and matching menu selections may require price adjustments.


STEAK SIRLOIN

STARTER The wedge | Iceberg lettuce, tomatoes, cherrywood bacon, crispy tobacco onions and eggs served with buttermilk blue dressing

ENTRÉE Roast sirloin of beef | Buttermilk and chive mashed potatoes, broccolini and wild mushroom demi-glace (gf)

DESSERT Chocolate peanut butter pretzel cake | Raspberry sauce, dark chocolate and espresso crisp

64 per person

BEEF SHORT RIBS

STARTER Wine and cheese salad | Arugula, frisée, lolla rossa, blue cheese, cinnamon pecans, grapes and red wine poached pears served with zinfandel dressing (gf)

ENTRÉE Braised beef short ribs | Rosemary–garlic mashed potatoes, baby vegetables and green peppercorn-cognac demi (gf)

DESSERT Lemon blueberry layer cake | Blueberry merlot compote and poppy seed whipped cream

66 per person

R E C E P T I O N | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 1 8

H O R S D ’O E U V R E SA 26% service charge and 7.5% sales tax will be applied to all food and beverage pricing. All menus and prices are subject to change.

COLD

CHICKEN & DUCKChicken Waldorf salad | Caviar in a phyllo cup

Duck prosciutto | Apple salad and fig jam (df)

Chicken salad | Curry chicken salad and avocado on toast

BEEFBeef carpaccio | Gorgonzola cheese mousse and candied walnuts on brioche (gf)

Seared beef tataki | Chimichurri on a potato crisp (gf, df)

Beef tartare | Truffles, capers and shallots on brioche (df)

SEAFOODSpicy tuna tartare | Mango salsa in wonton lotus cups (df)

Shrimp summer roll | Cucumber, mint and basil (gf, df)

Gazpacho shrimp shooters (gf, df)

PORKJamón serrano | Manchego cheese, sweet tomato jam and micro pepper greens

Pickled melon | Crisp proscuitto and truffled orange blossom honey (gf, df)

Deviled farm fresh egg | Bacon, radishes and chive crème fraiche (gf)

VEGETARIANTomato-mozzarella | Herb toast, balsamic onions and basil (v)

Ratatouille cup | Herb and garlic boursin (v)

Whipped brie | Pears and almonds (v, gf)

VEGANArancini | Green peas and saffron

Tartlet | Wild mushrooms and figs

Dumplings | Smoked tofu and sweet Thai chili

Butternut tots | Spicy maple mustard

Hot and crunchy cauliflower bites with avocado dip

Four cold or hot | 32 per person

Five cold or hot | 37 per person

Six cold or hot | 40 per person


H O R S D ’O E U V R E SA 26% service charge and 7.5% sales tax will be applied to all food and beverage pricing. All menus and prices are subject to change.

HOT

CHICKENColombian chicken empanada | Tomatillo salsa (gf, df)

Buffalo chicken spring roll | Blue cheese

Tandoori chicken kabob | Cucumber raita (gf)

BEEFBourbon barbecue meatball | Bacon wrapped beef and blue cheese meatball (gf)

Mini beef sliders | American cheese, tomatoes, special sauce and pickles

Short rib beef Wellington | Red onion marmalade

SEAFOODCarribean conch fritter | Key lime mustard aïoli

Crispy Malibu coconut shrimp | Orange-horseradish marmalade

Maryland crab cake | Tomato-caper remoulade

PORKMini Cubans | Dijonnaise

Barbecue pulled pork tostada | Pickled carrot-benne seed slaw (gf, df)

Sake-braised pork belly | Apple-Napa slaw and soy caramel (df)

VEGETARIANParmesan cheese crusted artichoke beignet | Creamy herb dipping sauce (v)

Mushroom and goat cheese rangoon | Leek fondue (v)

Vegetable empanada (v, df)

Walnut puff | Cranberry and brie (v)

Four cold or hot | 32 per person

Five cold or hot | 37 per person

Six cold or hot | 40 per person


S TAT I O N SStations require a minimum of 50 guests with one station for every 75-100 guests. Stations are continually replenished every 90 minutes. Priced as enhancements and may not be ordered individually. Attendant required for Pasta and Risotto at 250 per attendant, per 100 guests. Package pricing available for four or more stations.


SUSHI

ZEN SUSHI CHEF’S SELECTIONMaki rolls, nigiri and sashimi (df)

ACCOMPANIMENTS Pickled ginger, wasabi and soy sauce (df)

40 per person

PASTA

PASTACheese tortellini, orecchiette and cavatappi

SAUCESAged Parmesan cream cheese, marinara and extra virgin olive oil

TOPPINGSGarlic, chili flakes, Parmesan cheese, spinach, mushrooms, roasted red peppers, artichokes, chicken and sausage

32 per person

ENHANCEMENTSShrimp, pine nuts, crispy pancetta, kalamata olives, capers, basil pesto and sun-dried tomatoes

add 2 per person, per item

RISOTTO

RICECarnaroli (gf)

TOPPINGSShrimp, Italian sausage, grilled chicken, grilled cippolini onions, artichokes, sundried tomatoes, Kalamata olives, roasted peppers, mushrooms and Parmesan cheese (gf)

35 per person

PAELL A

RICESaffron (gf)

TOPPINGSChicken, gulf shrimp, Caribbean lobster, chorizo, Florida clams, mussels, cilantro, garlic and tomatoes (gf)

40 per person


S TAT I O N SStations require a minimum of 50 guests with one station for every 75-100 guests. Stations are continually replenished every 90 minutes. Priced as enhancements and may not be ordered individually. Attendant required for Stir-Fry at 250 per attendant, per 100 guests. Package pricing available for four or more stations.


STIR-FRY

MAINChicken, beef, shrimp and tofu

BASEEgg noodles and jasmine rice

TOPPINGSTeriyaki glaze, lemongrass broth, red curry coconut cream, bok choy, bean sprouts, carrots, straw mushrooms, baby corn, snow peas, bamboo shoots, green onions and Napa cabbage

34 per person

PHO

BROTHSChicken and vegetable (gf, df)

NOODLESRice and egg (df)

MAINChicken, rare beef, curry shrimp and grilled tofu

TOPPINGSBean sprouts, carrots, baby corn, basil, cilantro sprigs, jalapeñoes, limes, garlic chile paste and sesame seeds (gf, df)

34 per person

LETTUCE WRAPS

MAINSesame teriyaki chicken, sweet and sour shrimp, Mongolian style beef, carrot salad with golden raisins and rice wine vinaigrette

ACCOMPANIMENTSCucumber and onion salad, chopped peanuts, mung bean sprouts, bibb lettuce, spicy peanut ginger sauce, pineapple salsa and crispy wonton strips (df)

31 per person


S TAT I O N SStations require a minimum of 50 guests with one station for every 75-100 guests. Stations are continually replenished every 90 minutes. Priced as enhancements and may not be ordered individually.


ENHANCEMENTS

HOT PARMESAN SPINACH ARTICHOKE DIPSea salt smoked paprika and seasoned pita crisps (v, df)

19 per person

WING BARBuffalo sauce, Thai sweet chili, bourbon barbecue, carrots, celery sticks, blue cheese and ranch (gf)

21 per person, priced at four wings per person

OMNI GARDEN DISPL AYAssorted seasonal garden fresh vegetables

Choice of two accompaniments | Creamy buttermilk ranch (v, gf), chunky blue cheese and scallions, sun-dried tomatoes and cannellini beans (v, gf), pimento cheese spread

23 per person

GOURMET CHEESE BOARDSSliced and whole artisan and farmstead cheeses, fresh and dried fruits, French baguettes and cracker crisps

26 per person

SLIDERS | CHOICE OF THREEJerk chicken | Mango slaw, honey and lime aïoli

Mini burger bites | Bacon, cheddar and special sauce

Lil’ Cubans | Media noche bread, roasted pork, ham, Swiss cheese, pickles and yellow mustard

Crab cake | Chipotle aïoli

Short ribs | Red onion jam and blue cheese

Barbecue brisket | Caramelized onions and smoked mozzarella

Roasted portobella | Tomato pesto and goat cheese

26 per person, priced at three sliders per person

RAW BAR (GF)Florida snapper ceviche, Peruvian-style with tortilla strips

Lime poached gulf shrimp with spiced rum cocktail sauce

Snow crab claws with Key lime mustard sauce

Poached mussels with white wine, garlic and tarragon

42 per person, set quantities of each item served

RAW BAR ENHANCEMENTSAhi tuna poke with spiced wontons crisps (df)

8 per person

Split Alaskan king crab legs (gf)

20 per person

Smoked bay scallops with spicy miso aïoli (gf)

6 per person

East coast oysters with mignonette, classic cocktail sauce and hot sauce (gf, df)

4 per person


S TAT I O N SStations require a minimum of 50 guests with one station for every 75-100 guests. Stations continually replenished every 90 minutes. Priced as enhancements and may not be ordered individually.


ENHANCEMENTS

CHOP-CHOPRomaine, iceberg, radicchio, tomatoes, cucumbers, red onions, carrots, garbanzo beans and hearts of palm (gf)

Grilled chicken, ham, hard boiled eggs, bacon and shredded cheddar (gf)

Italian vinaigrette (v, gf, df) and buttermilk ranch (v, gf)

24 per person

NACHOSCorn tortilla chips and warm queso dip

Tequila-lime chicken and cumin spiced beef

Pico de gallo, guacamole, sour cream, onions, cilantro, black olives, cheddar and jack cheese, pickled jalapeños, black bean and roasted corn salsa (gf)

25 per person

ANTIPASTOAssorted imported Italian meats and cheeses, freshly baked boules, olives, roasted peppers, pepperoncini and tomato-mozzarella salad (gf)

30 per person

FL ATBREADSMargherita (v)

Spinach, artichoke hearts, feta and tomatoes (v)

Fig, goat cheese, prosciutto and arugula

Pepperoni, sausage and bacon

Eggplant, roasted red peppers and herb boursin (v)

28 per person

FONDUE Choice of two | Gruyere, Muenster, cheddar, boursin, Monterey Jack, dilled havarti and Gouda (gf)

Crusted artisan country breads, carrots, celery, grape tomatoes, broccoli and cauliflower florets, apples and smoked sausage

27 per person

SAL AD WALL | CHOICE OF TWOChopped | Iceberg, cucumbers, tomatoes, onions, chick peas and feta served with house dressing (v, gf)

Wedge | Iceberg, tomatoes, eggs, bacon and onions served with blue cheese dressing (gf)

Berry | Spinach, seasonal berries, toasted walnuts and goat cheese served with balsamic dressing (v, gf)

Antioxidant | Kale, blueberries, pomegranate seeds, sunflower seeds and grapes served with orange blossom honey vinaigrette (v, gf, df)

Caesar | Baby romaine, Parmigiano-Reggiano and garlic crouton crisps served with lemon anchovy dressing

Garden | Mixed greens, cucumbers, carrots, tomatoes, herb crouton crisps and sprouts served with buttermilk ranch (v)

Strawberry fields | Arugula, spinach, sunflower sprouts, cucumbers, strawberries, goat cheese and almonds served with strawberry balsamic (v, gf)

24 per person


C A RV I N G S TAT I O N SAttendant required for all carving stations at 250 per attendant.


BUTCHER BLOCK ROASTED AND CHEF CARVED

ROAST TENDERLOIN OF BEEFButtermilk and chive smashed potatoes, garlic jus and horseradish sauce (gf)

600 each (serves 15)

ARGENTINIAN CHURRASCO (SKIRT STEAK)Aji Amarillo roast potatoes and chimichurri (gf)


GARAM MASAL A ROAST RACK OF L AMBMorrocan couscous, tamarind tomato compote and tzatziki (df)

550 per rack (serves 15)

PRIME RIB OF BEEFSea salt and garden herb crusted beef, garlic smashed Yukon Gold potatoes, horseradish crème fraîche and house made dill rolls (gf)

625 per rack (serves 20)

BLIS BOURBON MAPLE ROASTED PORK BELLYRoasted apple and golden raisin compote, smoked bacon and cheddar spoon bread


SAGE AND ORANGE ROASTED TURKEYCountry brown gravy, cranberry relish, cornbread stuffing and butter top rolls


WHOLE ROAST FLORIDA SNAPPERSweet pepper relish, mango pineapple salsa and corn tortillas (gf, df)


STEAMSHIP OF BEEFRoasted new potatoes, rosemary fig jus and soft rolls

1,000 each (serves 75)

SHICHIMI SPICED AHI TUNA LOINChilled noodle salad and yuzu apple ponzu (df)


ROASTED CUBAN PORK PERNILRoasted plantains with tamarind glaze and mojo sauce (gf, df)


CHARCOALED WHOLE PASTURE PRIME PIGMustard and bourbon barbecue sauce, benne seed slaw and Hawaiian rolls

1,000 each (serves 75)


D E S S E RT SAttendant required at Artisan Gelato Station for 250 per attendant, per 100 guests.


ARTISAN GEL ATO STATION

GEL ATO FL AVORS | CHOICE OF FOUR Vanilla bean (gf), chocolate (gf), banana (gf), coffee, mint chocolate chip, cookies and cream, Nutella (gf), pistachio (gf), salted caramel (gf), strawberry (gf), tiramisu, cherry cheesecake, mixed berry yogurt, strawberry yogurt, lemon sorbet (gf, df), mango sorbet (gf, df), mixed berry sorbet (gf, df), papaya sorbet (gf, df), passion fruit sorbet (gf, df), peach sorbet (gf, df), pineapple sorbet (gf, df), raspberry sorbet (gf, df), strawberry sorbet (gf, df), watermelon sorbet (gf, df)

TOPPINGS | CHOICE OF THREEBittersweet dark chocolate, hot fudge, caramel, butterscotch, strawberry, pineapple and spiced rum caramel banana

ACCOMPANIMENTSSugar cones, maraschino cherries, whipped cream, brownie bites, REESE’S Pieces, Oreo cookie pieces, mini M&M’s, mini marshmallows, peanuts, rainbow sprinkles and mini chocolate chip cookies

27 per person

DESSERT FONDUE STATION

CHOCOL ATE DIPS | CHOICE OF TWOCreamy milk chocolate, hazelnut milk chocolate, orange milk chocolate, white chocolate, coconut white chocolate, bittersweet dark chocolate, Chambord dark chocolate and spiced rum caramel dark chocolate

ACCOMPANIMENTSStrawberries, pound cake, brownie bites, pretzel rods, marshmallows, Rice Krispies squares and chocolate chip cookies

26 per person

MINIATURE DESSERTSPastry chef’s selection of seasonal favorites

28 per person


Attendant required on all dessert stations at 250 per attendant, per 100 guests. Nitrogen stations require a minimum two-week advanced notice.


BANANAS FOSTER STATIONSautéed plantation bananas with spiced rum and buttered brown sugar served over Tahitian vanilla gelato (gf)

20 per person

add 4.5 per person to substitute pineapple for bananas or add to station

NITROGEN INFUSED FROZEN POPCORN

FL AVORS | CHOICE OF THREEKettle corn, caramel, chocolate truffle, bananas Foster, cheddar, cherry, green apple and red cinnamon

ACCOMPANIMENTSWhite chocolate pieces, shaved chocolate, gourmet nuts, Mini M&M’s, shaved coconut, rainbow sprinkles, toffee pieces, caramel sauce, chocolate sauce, strawberry sauce and raspberry sauce

40 per person

LIQUID NITROGEN ICE CREAM STATION

ICE CREAM Madagascar vanilla, European chocolate and salted caramel

ACCOMPANIMENTSWhite chocolate pieces, shaved chocolate, gourmet nuts, mini M&M’s, shaved coconut, rainbow sprinkles, toffee pieces, caramel sauce, chocolate sauce, strawberry sauce and raspberry sauce

40 per person

D E S S E RT S

D I N N E R | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 2 7

Dinner buffets require a minimum of 35 guests. For smaller groups add 10 per person. Pricing based on two hours of service. All dinner buffets are served with your choice of freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas.


FLORIBBEAN EXPERIENCE

STARTERSRock shrimp soup | Fried okra and coconut

Papaya salad | Queso fresco, jicama and mint lime dressing (v, gf)

Tropical greens | Local greens, hearts of palm, Florida oranges, cucumbers and cashews served with Florida citrus dressing (v, gf, df)

ENTRÉESSnapper ceviche | Green plantains and leche de tigre (gf)

Churrasco beef | Vigoron and pineapple chimichurri (gf, df)

Jerk seasoned chicken | Chili rum mango glaze (gf)

ACCOMPANIMENTSBlack beans and rice (v, gf, df)

Roasted Florida tilefish | Tropical fruit salsa and tamarind sweet plantains (gf, df)

Guava orange pork ribs | Red onion mojo and whipped boniato (gf)

DESSERTSPineapple coconut upside-down cake

Key lime pie

124 per person

LATIN CONNECTION EXPERIENCE

STARTERS Cantina-style tortilla soup | Sour cream and tortilla strips

Golden quinoa | Toasted pumpkin seeds, black beans, grape tomatoes, red onions, corn and cilantro lime vinaigrette (v, df)

Chorizo potato salad | Scallions, jalapeños, cheddar and cilantro garlic aïoli (gf)

ENTRÉESBeef empanadas | Salsa criollo (gf, df), charred poblano and garlic rice (v, gf, df)

Choice of two taco bar meats | Pork carnitas, shredded chicken, carne asada and bay shrimp (gf, df)

Mahi-mahi or carved skirt steak | add 7 per person

Angus beef filet or Florida lobster | add 18 per person

ACCOMPANIMENTSMixed vegetables | Black beans, corn, zucchini, red onions and peppers (v, gf, df)

Jicama slaw | Carrots, chayote, onions, poppy seeds and creamy lime dressing (v, gf)

Chayote casserole | Zucchini, tomatoes, chorizo, cilantro and queso fresco (gf)

Toppings | Pico de gallo, salsa verde, charred tomato salsa, pickled jalapeño peppers, cheddar and jack cheese, flour tortillas, sour cream, cilantro, lime, onions and guacamole (v)

DESSERTSCoconut flan cocho

Coffee and sugar-dusted churros with abuelita chocolate sauce

118 per person

B U F F E T S


Dinner buffets require a minimum of 35 guests. For smaller groups add 10 per person. Pricing based on two hours of service. Attendant required for Fried Rice Station Enhancement at 250 per attendant, per 50 guests. All dinner buffets are served with your choice of freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas.


ZEN’S PAN-ASIAN EXPERIENCE

STARTERSMiso soup

California and spicy tuna rolls

Thai salad with cabbage | Thai chile, mint, carrots and sweet lime dressing (v, gf)

Korean cucumber salad | Green onions, carrots, sesame seeds, chili flakes and, rice wine vinaigrette (v, gf)

ENTRÉES Sweet and sour chicken | Pineapples, bell peppers and green onions

Beef and broccoli

Spicy garlic shrimp | Edamame, carrots, salt and pepper cashew

ACCOMPANIMENTSSteamed jasmine rice (v, gf, df)

Sugar snap peas | Ginger, garlic, bean sprouts, red chilies and hoisin sauce (v)

Singapore noodles | Pork, chicken, shrimp and curry

Fried rice station enhancement | Peas, carrots, onions, eggs, bean sprouts, chili peppers, green onions, char sui pork, chicken and baby shrimp

DESSERTSMandarin orange almond cake

Coconut rice pudding with lychee

117 per person

add 11 per person for enhancement

DAVID’S CLUB STEAKHOUSE EXPERIENCE

STARTERSJumbo shrimp cocktail | Cocktail sauce and lemon (gf, df)

Wedge salad | Iceberg, bacon, eggs and tomatoes served with buttermilk blue dressing (gf)

Spinach salad | Local spinach, red onions, tomatoes and mushrooms served with warm bacon dressing (gf, df)

ENTRÉESBraised short ribs | Benne seeds, snap peas, tomato confit and natural jus (gf, df)

Grilled bistro steak | Caramelized onions, artichokes and house made steak sauce (gf, df)

Roasted chicken | Wild mushroom ragout and kale salad (gf, df)

Pan roasted salmon | Carolina gold rice, black-eyed peas, Brussels sprouts and bourbon glaze (gf, df)

Steamed Alaskan king crab legs | Drawn butter and lemon (gf)

ACCOMPANIMENTSTruffle gratin-style potatoes

Lobster macaroni and cheese

New England clam chowder (gf)

Jumbo asparagus with Florida lemons (v, gf, df)

Artisan baked dinner rolls with ocean salt whipped butter

DESSERTS New York-style strawberry cheesecake

Chocolate layer cake

165 per person

B U F F E T S


Dinner buffets require a minimum of 35 guests. For smaller groups add 10 per person. Pricing based on two hours of service. All dinner buffets are served with your choice of freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas.


TREVI ’S NAPOLITANO ITALIAN EXPERIENCE

STARTERSPappa al pomodoro Italian salad | Romaine, arugula, Parmigiano–Reggiano, garlic herb croutons and pepperoncini served with Italian herb vinaigrette (v, gf)

Caprese with vine-ripe tomatoes | Fresh mozzarella, arugula, aged balsamic reduction and extra virgin olive oil (v, gf)

ENTRÉES Creamy polenta short rib bolognese (gf)

Cheese tortelloni | Pancetta, sweet peas and roasted garlic cream

Rosemary chicken breast | Chianti wine sauce (gf, df)

Bistecca alla fiorentina | Roasted steak in the style of Florence (gf)

Grilled swordfish | Tuscan white ragout, crispy spinach and lemons (gf)

Grilled Italian sausage | Pomodoro, onions, sweet peppers and Italian hoagie

ACCOMPANIMENTSItalian green beans | Oven roasted fennel, black olives and Vidalia onion compote (v, gf, df)

Stuffed bread sticks

DESSERTSAmaretto and cherry cheesecake

Tiramisu

120 per person

PERUVIAN EXPERIENCE

STARTERSFried avocado salad | Artisan greens, candied pecans and blue cheese served with Maqui vinaigrette (gf)

Grilled octopus | Candy beets, Cipollini onions, pea tendril and charred tomato vinaigrette (gf, df)

Swordfish ceviche | Mountain corn and ají limo (gf, df)

Causa lobster | Crispy radishes and remoulade sauce

ENTRÉES Black angus beef saltado | Poached brown eggs

Rotisserie chicken | Pot cilantro rice (gf)

Black grouper | Salsa criolla y pisco (gf)

ACCOMPANIMENTSRoasted fingerling potatoes | Black mint vinaigrette (v, gf, df)

Jumbo asparagus | Huancaina sauce (v, gf)

DESSERTSSuspiro limeno

Gelato de lucuma and wild berry compote

Cacao chocolate cake

Alfajores

122 per person

B U F F E T S


Dinner buffets require a minimum of 35 guests. For smaller groups add 10 per person. Pricing based on two hours of service Attendant required for American Barbecue at 250 per attendant, per 50 guests. All dinner buffets are served with your choice of freshly brewed regular coffee, decaffeinated coffee and assorted organic herbal teas.


AMERICAN BARBECUE

STARTERSTomato cucumber salad | Red onions, green apples, chives and corn served with green goddess dressing (v, gf)

Wedge salad | Iceberg, bacon, eggs and tomatoes served with buttermilk blue dressing (gf)

Garden pail watermelon salad | Feta, red onions and arugula served with zinfandel poppyseed dressing (v, gf)

ENTRÉES Buttermilk chicken | Extra crispy buttermilk chicken with country gravy

Dry rubbed meats | Pulled pork, baby back ribs and slow roasted beef brisket (gf, df)

ACCOMPANIMENTSSauces | Carolina mustard, white honey-garlic and spicy Tennessee whiskey (gf)

Southern red skin potato salad (v, gf)

Creamy macaroni and cheese (v)

Pot baked beans (gf) and cherrywood bacon lardons (gf)

Parker House rolls

Smoked jalapeño and cheddar corn bread muffins

DESSERTSBourbon pecan pie

Seasonal bread pudding

110 per person

TASTE OF OMNI CHAMPIONSGATE

TREVI ’S NAPOLITANO ITALIANVegetable minestrone | Basil pesto (gf, df)

Panzanella | Torn croutons, tomatoes, cucumbers, mozarella, arugula and basil served with sun-dried tomato vinaigrette (v, gf)

Pan seared salmon | Tomato caper broth, farro risotto, gigante beans and artichokes

Spinach and cheese ravioli | Spinach and lemon cream

Asparagus | Charred onions and balsamic (v)

Tiramisu

DAVID’S CLUB STEAKHOUSEWedge salad | Iceberg, red onions, eggs and bacon served with buttermilk blue dressing (gf)

Braised short ribs | Braised greens (gf, df)

Florida grouper | Corn succotash and blue crab sauce

Roasted garlic smashed potatoes (gf)

Seasonal fruit bread pudding | Bourbon custard sauce

ZEN PAN-ASIAN CUISINESushi display | Maki rolls, nigiri, sashimi, wasabi, pickled ginger and shoyu (df)

Beef and broccoli (df)

Spicy orange shrimp (gf, df)

Steamed jasmine rice (v, gf, df)

Green tea mousse cake

170 per person

B U F F E T S


All three-course, hot plated dinners are served with your choice of freshly brewed regular coffee, decaffeinated coffee, assorted organic herbal teas and artisan rolls. Mix and matching menu selections may require price adjustments.


FREE-RANGE AIRLINE CHICKEN

KALE SAL ADBaby kale and frisée, red and green grapes, feta, sunflower seeds and blueberries served with orange blossom honey vinaigrette (v, gf)

GRILLED FREE-RANGE AIRLINE CHICKEN BREASTRoasted crushed marble potatoes, fresh beans and mango basil coulis (gf)

LEMON LIME BARCitrus segments and tequila grapefruit gel

87 per person

STUFFED CHICKEN

GOAT CHEESE SAL ADWatercress and frisée, strawberries, red onions, almond crusted goat cheese and cucumbers served with zinfandel poppyseed dressing (v, gf)

STUFFED CHICKEN BREAST Wild mushroom risotto, garlic green beans, port wine and fig demi-glace (gf)

CHOCOL ATE RASPBERRY TORTEFresh raspberries, raspberry sauce and liquid chocolate

90 per person

GRILLED FILET OF BEEF

WINE AND CHEESE SAL ADArugula, frisée, lolla rossa, blue cheese, cinnamon pecans, grapes and red wine poached pears served with zinfandel dressing (v, gf)

GRILLED FILET OF BEEFTruffle potato terrine, grilled asparagus, port wine and fig demi-glace (gf)

DARK CHOCOL ATE L AYER CAKEPeanut butter crunch and lemon cream

118 per person

GORGONZOL A CHEESE CRUSTED FILET OF BEEF

“CAPRESE” CAPRICCIOSO SAL ADArugula, heirloom tomatoes, fresh mozzarella, red onions and crisp Tuscan olive bread served with sun-dried tomato vinaigrette (v)

FILET OF BEEFItalian herb and Parmesan cheese polenta cake, roasted Mediterranean vegetables and Chianti wine sauce (gf)

TIRAMISULiquid chocolate, amaretto whipped cream, chocolate shards and coffee crisp

120 per person

P L AT E D




FLORIDA SNAPPER

KALE SAL ADBaby kale and frisée, grapes, feta, sunflower seeds and blueberries served with orange blossom honey vinaigrette (v, gf)

OLIVE OIL ROASTED FLORIDA SNAPPERGolden raisin and parsley red quinoa, pine nuts, asparagus and curried cauliflower sauce (gf, df)

WHITE CHOCOL ATE CHEESECAKECherry compote and pistachio macaron

105 per person

DUROC PORK CHOP

THE WEDGEIceberg, tomatoes, cherrywood bacon, crispy tobacco onions and eggs served with buttermilk blue dressing (gf)

CHAR-GRILLED CREEKSTONE FARMS DUROC PORK CHOPSmoked tomato grits, rainbow carrots, green apple-bliss maple syrup and golden raisin compote (gf)

CARAMELIZED APPLE TARTCaramel emulsion

102 per person

FILET OF BEEF AND JUMBO PRAWNS

FLORIDA SPINACH SAL ADFrisée, hearts of palm, orange and radishes served with sesame vinaigrette (v, df)

ALL-NATURAL FILET OF BEEF WITH SCAMPI STYLE JUMBO PRAWNSRoasted lemon and thyme new potatoes, grilled asparagus, mushroom Marsala sauce and lemon chive beurre blanc (gf)

CHOCOL ATE PEANUT BUTTER PRETZELRaspberry sauce, dark chocolate and coffee crisp

145 per person

FILET OF BEEF AND SALMON

KALE SAL ADBaby kale and frisée, grapes, feta, sunflower seeds and blueberries served with orange blossom honey vinaigrette (v, gf)

ALL-NATURAL FILET OF BEEF AND PAN SEARED LOC DUART SALMONWhole-grain mustard demi-glace and citrus chive beurre blanc, white truffle scented potato purée and lemon roasted baby vegetables (gf)

SEA SALT CARAMEL CHEESE CAKEPassion fruit sauce and bananas

140 per person

P L AT E D




VEGETARIAN ENTRÉES

ROASTED CAULIFLOWER STEAKPine nut and parsley gremolata, toasted red quinoa and curry sauce (gf, df)

CRISPY PARMESAN CHEESE EGGPL ANTFresh mozzarella, basil, yellow tomatoes, asparagus and red sauce (gf)

WILD MUSHROOM RISOTTOGreen peas, marscapone cheese, braised Swiss chard, basil and parsley oil (gf)

GRILLED ANNATTO TOFUOnion chutney, cilantro and pidgeon pea rice, sweet plantains and black bean sauce (gf)

PANEER CURRYBasmati rice, crispy chick peas and saffron puff (gf, df)

LENTIL PENNE PASTAOven-roasted tomatoes, broccoli and yellow pepper couli (gf, df)

P L AT E D

B E V E R A G E S | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 3 4

Bartender fee of 250 each. Cash bar cashier fee of 150 each.


BAR SELECTIONS

HOSTED BARS ON CONSUMPTIONHouse brand cocktails | 12.5 per drink

Premium brands cocktails | 13 per drink

Deluxe brands cocktails | 13.5 per drink

Imported beer | 9.5 per drink

Craft beer | 10.5 per drink

Domestic beer | 9 per drink

Tier one wine selection | 11 per drink

Tier two wine selection | 13 per drink

Tier three wine selection | 15 per drink

Soft drinks and bottled water | 7.5 per drink

HOSTED BARSHouse brands, tier one wines, domestic beer, soft drinks and bottled water First hour | 30 per person, per hour Additional hours | 12 per person, per hour

Premium brands, tier one wines, imported and craft beer, domestic beer, soft drinks and bottled water First hour | 34 per person, per hour Additional hours | 14 per person, per hour

Deluxe brands, tier three wines, imported and craft beer, domestic beer, soft drinks and bottled water First hour | 38 per person, per hour Additional hours | 16 per person, per hour

WINE BY THE GL ASS

TIER ONEMAN Vintners | Coastal Region, South Africa chardonnay, merlot, cabernet sauvignon

Kris “Artist Cuvée” | Italy | pinot grigio

Chateau Ste. M | Columbia Valley, WA riesling

Kenwood Yulupa | California | brut

TIER TWOWente Hayes Ranch | California chardonnay, cabernet sauvignon, rosé

Parker Station | California | pinot noir

Joel Gott | California | sauvignon blanc

Kenwood Yulupa | California | brut

TIER THREEDecoy by Duckhorn | Sonoma County, California chardonnay, merlot, cabernet sauvignon, sauvignon blanc

Mohua | New Zealand | sauvignon blanc

Studio by Miraval | France | rosé

Ruffino | Veneto, Italy | prosecco

Meiomi | California | pinot noir

B E V E RAG E S


Bartender fee of 250 each. Cash bar cashier fee of 150 each. Select a maximum of seven brands total.


BRANDS

HOUSE Vodka | SVEDKA

Gin | Seagram’s

Bourbon | Evan Williams

Scotch | J&B

Blended Whiskey | Canadian Club

Rum | Castillo

Tequila | Sauza Blanco

Cognac | Hennessy VS

PREMIUM Vodka | Absolut

Gin | Beefeater

American Whisky | Jack Daniel’s

Scotch | Johnnie Walker Red

Whisky | Seagram’s 7

Rum | Bacardi

Tequila | Hornitos Añejo

Bourbon | Jim Beam

Cognac | Hennessy VS

DELUXE Vodka | Tito’s & Grey Goose

Gin | Aviation

Bourbon | Elijah Craig

Scotch | Monkey Shoulder

Blended Whisky | Crown Royal

Rum | Sailor Jerry

Tequila | Patrón Silver

Cognac | Hennessy V.S.O.P.

BEER SELECTIONS

DOMESTICBudweiser, Bud Light, Samuel Adams, Miller Lite, Coors Light, Michelob ULTRA

IMPORTEDCorona Extra, Heineken and Amstel

LOCAL CRAFTCigar City Jai Alai India Pale Ale, Crooked Can High Stepper IPA, Crooked Can McSwagger Red Ale

ASSORTED BEER SELECTIONSStella Artois, Amstel, Angry Orchard, Truly Hard Seltzers, Cigar City Florida Cracker Belgian-Style White Ale, Voodoo Ranger IPA, Heineken 0.0 (nonalcoholic)

B E V E RAG E S


Bartender fee of 250 each for Liquid Nitrogen Frozen Drinks, Martinis, Mojitos and Margaritas.


SPECIALTY DRINK STATIONS

LIQUID NITROGEN FROZEN DRINKSLemon lime and strawberry daiquiris, piña coladas and margaritas

17 per drink

MARTINISCosmopolitan | Vodka, triple sec, cranberry juice and a splash of sour mix

Blue sky | Vodka, blue curaçao and sour mix

Chocolate | Vodka, dark cacao, Baileys, Liquor 43 and half-and-half

Apple sour | Vodka, Apple Sour Pucker and sour mix

Key lime | Vodka, Liquor 43, lime juice, half-and-half and a lime twist garnish

16 per drink

MOJITOSMuddled lime wedges, mint, sugar syrup, Bacardi rum and soda water

14 per drink

MARGARITASOmni margarita | Sauza Blanco tequila, triple sec, sour mix, cranberry juice and lime juice

Green iguana margarita | Sauza Blanco tequila, Midori, sour mix and lime juice

Blue margarita | Sauza Blanco tequila, blue curaçao, sour mix and lime juice

Italian margarita | Sauza Blanco tequila, amaretto, sour mix and lime juice

16 per drink

CORDIALSAmaretto di Saronno, Baileys Irish Cream, B&B, Bénédictine, Chambord, Cointreau, Drambuie, Frangelico, Galliano, GODIVA Dark, GODIVA White, Grand Marnier, Kahlúa, Sambuca, Tuaca

16 per drink

SANGRIA STATIONRed wine, freshly squeezed lemons, spirits and fresh fruit

12 per drink

SAKEGekkeikan, Itami Onigoroshi, Kitaya Junmai, Momokawa Pearl

16 per drink

FLORIDA CRAFT KEG BEER BARMotorworks Brewery Grapefruit IPA Pulp Fiction

Tampa Bay Brewing Company Reef Donkey American Pale Ale

Big Storm Brewing Co. Bay Beer Lager

Big Top Brewing Company Ashley Gang Imperial IPA

Crooked Can High Stepper

Cigar City Jai Alai IPA

Cigar City Brewing Florida Cracker

780 per keg

MOCKTAILSOmni Spritzer | Apple-pear Barmalade, ginger ale and lime juice

Omni Spicy Sunset | Mango-habanero Barmalade, orange juice and grenadine

Omni Breeze | Blood orange-guava Barmalade, pineapple juice and cranberry juice

Omni Shandy | Grapefruit-elderflower Barmalade and Heineken 0.0

10 per drink

B E V E RAG E S


Bartender fee of 250 each.


SPARKLING WINE AND CHAMPAGNEKenwood Yulupa | California | brut | 55 per bottle

Chandon | California | rosé | 75 per bottle

Moët & Chandon Imperial | France Champagne | 200 per bottle

WHITE WINES

SPECIALTY WHITE WINESBeringer | California | white zinfandel | 50 per bottle

Kris “Artist Cuvée” | Italy | pinot grigio | 65 per bottle

Chateau Ste. M | Columbia Valley, WA riesling | 50 per bottle

Conundrum | Californa | white blend | 75 per bottle

SAUVIGNON BL ANCJoel Gott | California | 52 per bottle

Whitehaven | Marlborough, New Zealand 63 per bottle

Honig | Napa Valley, California | 75 per bottle

CHARDONNAYWente Vineyards Estate Grown Livermore Valley, California | 52 per bottle

Kendall-Jackson Vintner’s Reserve California | 56 per bottle

Sonoma-Cutrer “Russian River Ranches” California | 78 per bottle

Rombauer Carneros | California | 95 per bottle

Franciscan | Napa Valley, California | 62 per bottle

RED WINES

PINOT NOIRElouan | Oregon | 80 per bottle

Meiomi | California | 75 per bottle

MERLOTDecoy by Duckhorn | Sonoma Valley, California 72 per bottle

Hahn Estates | Central Coast, California | 58 per bottle

Franciscan Oakville Estate | Napa Valley, California 80 per bottle

CABERNET SAUVIGNON Decoy by Duckhorn | Sonoma Valley, California 60 per bottle

Louis M. Martini | Sonoma, California | 56 per bottle

Franciscan | Napa Valley, California | 80 per bottle

Uppercut | Napa Valley, California | 59 per bottle

SPECIALTY REDSTerrazas de los Andes | Mendoza, Argentina malbec | 54 per bottle

Banfi Classico Riserva | Tuscany, Italy Chianti | 77 per bottle

Ravenswood “Old Vine” | Napa Valley, California zinfandel | 92 per bottle

Cain Cuvée | Napa Valley, California red blend | 110 per bottle

B E V E RAG E S

D E T A I L S | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 3 8

All food and beverage must be provided by Omni Orlando Resort and consumed on the premises. All alcoholic beverages must be properly received and served under the direction of Omni staff.

Our chefs will accommodate guests with special dietary needs. Please advise your catering/conference services manager of any special needs as early as possible.

SERVICE CHARGESAll prices are subject to a 26% service charge and 7.5% Florida state sales tax. (Please note service charge is taxable.)

An additional 4 per person will be added to any continental breakfast that requires seating and/or table service.

An additional per person charge will be added to any serviced meal function of 50 people or less.

A service fee of 250 per chef/attendant will be charged to any chef–attended carving or other preparation station.

A bartender fee of 250 will be applied to any bar.

If the resort receives a room set up change once the room has already been set on the day of the event, there will be a charge. For meeting/breakout rooms, the charge is 275; for ballroom sections the charge is 550 per section.

GUARANTEESOmni Orlando Resort requires a food guarantee three business days in advance of the event for all catered food and beverage events.

Otherwise, the group’s expected attendance as listed on the BEO will be used as the food guarantee.

Omni will prepare food portions for five percent (5%) above your food guarantee for functions up to 500 guests and three percent (3%) for functions over 500 guests. Omni Orlando Resort is not responsible for any meals exceeding the five/three percent overage; however, we will accommodate such occurrences to the best of our ability. Omni catering reserves the right to change menu items as necessary to accommodate the additional number of guests. The group will be charged for the food and beverage guarantee or actual attendance, whichever is greater. Any menu changes or increase in guaranteed attendance received after the three day food guarantee will be accommodated to the best of our ability and additional charges will apply.

MEETING AND EVENT ARRANGEMENTSOmni Orlando Resort provides linen for all functions. Should you wish to order specialty linens, we will be happy to make arrangements at an additional charge. Please ask your catering/conference services representative for a list of linen options and pricing.

Your catering/conference services manager can assist you in arranging appropriate entertainment, photography services, audio visual support, buffet and table centerpieces, ice carvings and complete theme décor packages to complement your event.

Please note the use of confetti is not permitted. Omni Orlando Resort also does not permit the affixing of anything to walls, floors or ceilings without prior written approval and supervision of the resort. The client will be responsible for any damages done to the facilities by the vendor during the period of time they are under your control, or the control of contractors hired by you and/or your organization.

D E TA I L S

D E T A I L S | O M N I O R L A N D O R E S O R T A T C H A M P I O N S G A T E | R E T U R N T O T A B L E O F C O N T E N T S | 3 9

SEATING FOR MEAL FUNCTIONSTypes of seating include:

• Seated cocktail rounds of four

• Standing cocktail rounds

• 72” round tables

The amount and type of seating provided for your event will be determined based on the venue, menu and duration of the event.

Omni Orlando Resort utilizes Meeting Matrix event diagramming software. Your catering/conference services manager will discuss and prepare an appropriate diagram for your event as/if required.

OUTDOOR FUNCTIONSThe scheduled function will take place indoors if the following conditions are present:

• Weather report of a 30% or more chance of precipitation in the area

• Temperatures below 65 degrees fahrenheit

• Wind gusts in excess of 15 miles per hour

• Lightning

The resort will decide by 8 p.m. the evening prior for breakfast, by 7 a.m. the day of the event for lunch, and by noon for evening functions. The resort reserves the right to make the final decision on event location.

I HAVE READ AND AGREE TO ALL POLICIES AND GUIDELINES:

Signature:

Print Name:

Date:

D E TA I L S

C A L L TO DAY TO S P E A K W I T H A C AT E R I N G S P EC I A L I S T

Omni Orlando Resort at ChampionsGate • 407-238-6547

OmniHotels.com/Orlando

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OMNI ORLANDO RESORT AT CHAMPIONSGATE …...Attendant required at Farm Fresh Egg Bar and Carving Stations at 250 per attendant. Enhancements only available at prices shown when accompanying