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1 SEMI-PRIVATE DINING GUIDE Plan your semi-private dining experience in Sixteen by contacting Ariel Lickton at or

2 Sixteen is located on the sixteenth floor of the Trump International Hotel & Tower Chicago. As the hotel s premier fine dining restaurant, the focus is on modern American cuisine prepared by our Executive Chef Thomas Lents. Sixteen boasts breathtaking views of the Wrigley Clock- Tower, the Tribune Building and truly incredible vistas of the open waters of Lake Michigan. Sixteen s luxurious atmosphere comes courtesy of Ivanka Trump and architect Joe Valerio of Valerio Dewalt Train. They collaborated to create a space that defines luxury. Featuring the majestic, fourtiered Swarovski crystal chandelier and a curvaceous, multi-roomed space with a Saint Croix limestone floor from France. A hand molded bronze bar with plenty of stylish seats and West African Kevazinga wood walls with customized music reflect the mood of true elegance. The menu is crafted daily and complemented by 500 labels of old and new world wines.

3 EXECUTIVE CHEF A graduate of the New England Culinary Institute with an advanced placement culinary art degree, Executive Chef Thomas Lents took helm of Sixteen in January Since his appointment, Chef Lents has transformed the restaurant s menu programming, marrying the details and qualities of traditional fine dining with his own modern style and culinary perspective. THOMAS LENTS While his passion for the culinary arts began as a teenager while cooking alongside his father in their Michigan home, Chef Lents has spent his career cooking in some of the world s most celebrated fine-dining establishments. Most recently, he served as chef de cuisine of the Michelin three star-rated, five diamond Joel Rubochon at The Mansion inside Las Vegas MGM Grand the first American to hold such a prestigious position. Prior experience includes positions as chef de cuisine at the Michelin-rated Quince Restaurant in San Francisco, sous chef at the Michelin two-star rated Thornton Restaurant in Dublin Ireland, executive sous chef of the four-star restaurant Everest in Chicago, and various stages in Europe s most acclaimed kitchens, including the Michelin three-star rated Waterside Inn in Bray, England. EXECUTIVE PASTRY CHEF With tenures spanning the globe from Italy to California Executive Pastry Chef Patrick Fahy brings experience presenting exquisite pastries at some of the world s most reputable dining establishments to his position at Trump International Hotel & Tower Chicago. Prior to joining Executive Chef Thomas Lents and the Sixteen team at Trump Chicago, he served as executive pastry chef for the Sofitel Chicago Water Tower, where he oversaw all aspects of the hotel s pastry operations, including its contemporary French restaurant Café des Architectes, and received national recognition as a nominee in Food & Wine s People s Choice Best New Pastry Chef awards. During his time working in the acclaimed kitchens, his work earned him several high-profile culinary accolades, which included a James Beard Foundation Award nomination in the Outstanding Pastry Chef category (2011), Jean Banchet s Celebrity Pastry Chef Award (2011), and Pastry Chef of the Year by the Chicago Tribune (2010). PATRICK FAHY From 2009 to 2011, he was pastry chef for renowned Chicago institutions Blackbird, Avec, and Publican. He holds various degrees from renowned institutions, namely a one-year certificate in the culinary arts from Apicius in Florence, Italy, a certificate from the French Pastry School in Chicago, Illinois, a sugar course certificate from the Notter Pastry School in Orlando, Florida, and a chocolate course certificate from Valrhona in Tain L Hermitage, France.

4 SEMI-PRIVATE DINING ROOMS THE RIVER ROOM Seated Capacity 30 guests Reception/Seated Dinner Capacity 20 guests Reception Only Capacity 40 guests THE BRIDGES ROOM Seated Capacity 20 guests Reception/Seated Dinner Capacity 16 guests Reception Only Capacity 30 guests

5 BREAKFAST Breakfast available from 6:30am 11:00am AMERICAN BREAKFAST $42 per person Choice of basic breakfast entrée, coffee and juice DELUXE BREAKFAST $54 per person not including tax and gratuity Includes bakery basket and fresh fruit, yogurt/granola parfait and choice of breakfast entrée prices are subject to tax and gratuity LUNCH Lunch available from 11:30am 2:30pm 3 COURSE LUNCH MENU $46 per person Includes appetizer, entrée (choice of 2), dessert 4 COURSE DELUXE LUNCH MENU $64 per person Includes soup, salad, entrée (choice of 2), dessert prices are subject to tax and gratuity BRUNCH Brunch available from 11:30am 2:30pm Semi-Private dining space for guest enjoying the main dining room brunch buffet $85 per person prices are subject to tax and gratuity

6 DINNER Dinner available from 6:00pm 10:00pm HORS D'OEUVRES Choose from a selection of hot or cold bite size hors d oeuvres to be served prior to your meal. We suggest you pair them with Sixteen s signature cocktails. 2 hot & 2 cold 4 pieces per person...$32 3 hot & 3 cold 6 pieces per person...$48 4 hot & 4 cold 8 pieces per person...$64 DINNER 3 COURSE MENU...$98 appetizer, entrées (choice of 2), dessert optional wine pairing - $55 per person 4 COURSE MENU...$120 starter, appetizer, entrées (choice of 2), dessert optional wine pairing - $75 per person $5 supplement per course for additional table-side choice 8 COURSE MENU...$165 chef s choice, signature eight course tasting menu (available for groups of up to 20 guests) optional wine pairing - $95 per person 16 COURSE MENU...$225 chef s choice, signature sixteen course culinary tasting journey (available for groups of up to 12 guests) optional wine pairing - $135 per person Additional food and beverage minimum will apply Full group participation required Prices are exclusive of tax and gratuity; menus and pricing are subject to change

7 TERRACE AT TRUMP (SEASONAL) Semi-Private Space for 15 to 40 guests Group packages available 2 hour reception...$ 90 per person 3 hour reception...$115 per person seasonal terrace menu items available

8 THANK YOU FOR YOUR INTEREST IN SEMI-PRIVATE DINING AT SIXTEEN! WE LOOK FORWARD TO WELCOMING YOU & YOUR GUESTS.

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