This is a title page on a solid slate-blue background, with no photography or floor plan. At the top is the venue logo: a large gray Roman numeral "XV" with the word "QUINCE" in white lettering overlaid across it, and "RIVERSIDE" in smaller white capitals beneath. Below the logo, in large light-blue capital letters, is the section heading "THE EVENTS."

This is the packet's welcome page, headed "Welcome to Quince Events" in light blue on a dark navy panel with a small sunburst emblem. The text invites the reader to review the various pricing, spaces, and packages provided, noting that tailored options accommodate a range of preferences including different space configurations and pricing for various times during the week, and explains that a designated Event Concierge will arrange a meeting at the earliest convenience to learn about the client's preferences and lead them through a personalized process to curate a distinctive Quince event, closing in bold with an invitation to contact them with questions or concerns at any point. The right half of the page shows a photograph of two smiling blonde women in white dresses standing behind a host stand or bar, in front of a large, colorful abstract artwork.

This page is titled "Space Rental & Amenities" and explains that QUINCE offers semi-private and private spaces with the following amenities, listed in two columns: Catering Equipment, Plateware, Glassware, Silverware, and Linen Napkins on the left, and Existing Furniture, Table Floral & Votives, Ambient Music, Ambient Lighting, and Space Set-up on the right. A closing line in bold notes that pricing of spaces varies according to the time and day of the week. The left half of the page shows a photo of a marble table set with silverware, folded napkins, glassware, and a small cordless lamp, beside woven chairs and a window looking out on trees and water.

This page presents the Blue Bar & Patio, with a capacity of 35 seated or 50 cocktail. On the left is a black-and-white floor plan of the venue with the Blue Bar & Patio area highlighted in light blue in the upper-left portion of the building, showing its bar counter and its position relative to restrooms, stairs, and adjoining spaces. On the right is a photo of the space: a bright, high-ceilinged room with exposed ductwork, tall windows, an arched doorway, large potted palms, and clusters of round pedestal cocktail tables with blue-and-tan patterned bar stools on a herringbone wood floor.

This page presents the Front Dining space, with a heading reading "Front Dinning" and a capacity of 60 seated or 85 cocktail. The left half is a photo of the room: a bright, airy dining area with floor-to-ceiling windows looking out on greenery, checkerboard and wood flooring, upholstered chairs at set tables, a stone fireplace, and a large marble display table in the foreground holding stacked plates, glassware, and a champagne bucket. The right half is a black-and-white floor plan of the venue with the Front Dining area shaded in light blue and labeled, showing its location in the upper right portion of the building relative to the kitchen, restrooms, stairs, and other rooms.

This page presents the "Blue Bar & Front Dining" space, with a capacity of 100 seated or 125 cocktail. On the left is a black-and-white floor plan of the venue with two adjoining areas shaded in light blue and labeled "Blue Bar" and "Front Dining," showing their position at the front of the building relative to restrooms, kitchen, and back-of-house areas. On the right is a photo of the actual room: an airy restaurant with a checkered black-and-white tile floor, wooden tables with white and pale blue upholstered chairs, a blue-fronted bar with stools along the back wall, exposed ductwork, and a beaded chandelier.

This page presents the Front Patio, with a capacity of 75 seated or 90 cocktail. A photo on the left shows the covered outdoor patio set with marble-top tables, woven cane chairs, and cushioned lounge seating under bright blue umbrellas, overlooking a pond and open green lawn with trees beyond. On the right, a floor plan of the venue highlights the Front Patio in blue along the right-hand edge of the building, labeled "FRONT PATIO," to show where the space sits relative to the rest of the property.

This page presents the Front Dining & Patio space, listing a capacity of 135 seated or 160 cocktail. On the left is a black-and-white floor plan of the whole venue with two adjoining areas shaded in blue and labeled "Front Dining" and "Front Patio," showing where the space sits within the building. On the right is a photo of the patio and adjacent indoor dining: a checkered marble floor with wood tables and chairs, an open glass wall, and an unobstructed view out to trees, a lawn, and water under a blue sky.

This page presents the "All Front Side" event configuration, with a capacity of 150 seated or 175 cocktail. On the left is a photograph of the space: an open-air covered patio with marble-topped tables and woven rattan chairs, opening through folding glass doors into an indoor dining room, with a second-floor balcony and decorative white railing overhead. On the right is a floor plan of the venue with the included areas shaded in light blue and labeled Blue Bar, Front Dining, and Front Patio, occupying the upper portion of the layout.

This page presents the Front & Middle Patio, with a stated capacity of 135 seated or 160 cocktail. The left half is a black-and-white floor plan of the venue with a narrow strip along the right-hand (exterior) edge shaded in blue and labeled "Front Patio" at the top and "Middle Patio" below it, showing where the space sits relative to the rest of the building. The right half is a photo of the covered outdoor patio: white columns and a slatted roof, white tables with woven-back chairs, potted greenery, and blue market umbrellas beyond, overlooking a tree-lined waterway.

This page presents the Back Dining room, with a heading reading "BACK DINING" and "CAPACITY: 55 SEATED / 70 COCKTAIL." A photo on the left shows the space: an airy dining room with round wooden tables, teal upholstered chairs, a checkered marble floor, a beaded chandelier, and large windows looking out onto trees and greenery. On the right is a black-and-white venue floor plan with the Back Dining area shaded in light blue and labeled "BACK DINING," showing where it sits within the overall building layout.

This page presents the "Middle Patio," with a stated capacity of 60 seated or 85 for a cocktail reception. The left side shows a black-and-white architectural floor plan of the venue's full level, with the Middle Patio highlighted in blue along the right-hand outdoor edge of the building and labeled accordingly. The right side is a photograph of the patio set for a long banquet-style table with white linens, place settings, small cordless table lamps, and woven-back chairs, looking out toward a lawn and mature shade trees.

This page presents the "Back Dining & Middle Patio" event space, with a stated capacity of 90 seated or 115 cocktail. The left half shows a photograph of the space: an open-air covered patio with marble-top tables and woven rattan chairs on a polished concrete floor, with folding glass walls opened onto an indoor dining room and a second-floor balcony above. The right half shows a black-and-white architectural floor plan of the whole venue, with the Back Dining and Middle Patio areas highlighted in light blue and labeled.

This page presents the Lady Trinity Bar, listed with a capacity of 40 seated or 55 for a cocktail reception. On the left is a black-and-white floor plan of the venue's ground level, with the Lady Trinity Bar shaded in light blue and labeled along the lower right edge of the building, showing its position relative to the kitchen, restrooms, stairs, and main dining areas. On the right is a photograph of the space at dusk: a long marble table set for a group with white-and-tan woven chairs, small table lamps, and place settings, under a blue umbrella and open to a view of trees and open lawn.

This page presents the Lady Trinity Mezz event space, with a heading noting a capacity of 35 seated or 50 cocktail. The left half is a photo of an outdoor terrace with rattan bistro-style chairs and bar stools along a counter with potted plants, overlooking a tree-covered hillside and river, with hours listed as Mon–Fri 6:30–11 pm, Saturday 12–11 pm, and Sunday 11 am–10 pm. The right half is a black-and-white venue floor plan with the Lady Trinity Mezz area highlighted in blue and labeled along the right-hand side of the building.

This page presents the Outdoor Buyout space, with a capacity of 175 seated or 200 cocktail. The left side shows a black-and-white venue floor plan with a long, narrow strip along the right-hand edge of the building shaded in light blue and labeled "Outdoor Buyout." The right side shows a photo of that covered patio: marble-topped tables with woven rattan chairs on a concrete floor, open along one side to a view of a river, green banks, and trees under a bright blue sky.

This page presents the "Indoor Buyout" option, with a capacity of 150 seated or 180 cocktail. On the left is a photo of the indoor dining room: a black-and-white checkered marble floor, a blue-painted coffered ceiling with a beaded chandelier, a carved stone fireplace, framed artwork, and a mix of round wood dining tables with blue and cream chairs plus a high-top counter area beside tall windows. On the right is a black-and-white architectural floor plan of the venue with the buyout area shaded in light blue and labeled "INDOOR BUYOUT," showing the large main room in relation to the bar, restrooms, stairs, and back-of-house spaces.

This page presents the "Entire Buyout" option, with a capacity of 300 seated or 350 cocktail. The left half shows a black-and-white architectural floor plan of the venue with the buyout area shaded in light blue and labeled "ENTIRE BUYOUT," covering the main dining room and the adjacent covered porch along the building's edge; the rest of the plan shows restrooms, kitchen, bar, and service areas in white. The right half is a photo of that covered outdoor porch, lined with small round bistro tables and woven café chairs beside the building's tall windows and blue French doors, with ceiling fans overhead and a view out to trees and a lawn.

This is a section divider page with no imagery or details — just the heading "FOOD & BEVERAGE" in large, light blue capital letters centered on a solid slate-blue background. It signals the start of the packet's food and beverage section.

This page introduces "The Culinary Team" and features headshots of two chefs in chef whites and black chef coat, labeled Exec Chef Gonzalo Martínez and Exec Chef Dario Mar. The text explains that the team is led by Chef Gonzalo Martínez, who has curated countless event menus since joining Quince Rooftop as its founding Executive Chef in 2015 and previously held Exec Chef positions at The Rainbow Room in NY and Belmond Hotels, delighting everyone from top heads of state to local brides. It adds that Chef Dario Mar is Executive Chef at Quince Riverside in Fort Worth, bringing global inspiration and chef-driven dishes to a premier dining destination known for its upscale casual atmosphere and riverfront views, after honing his craft at Nick & Sam's Steakhouse in Dallas and with Front Burner Restaurants, and notes that with the opening of Quince Lakehouse in Austin and Quince Riverside in Fort Worth, each chef brings unique style and interpretations to the various locations.

This page, headed "The Catering Styles," presents two service options side by side, each with a photo: on the left, a wooden tray of tray-passed bites (spoons with garnished appetizers and small black dishes of raw fish), and on the right, a buffet setup with chafing dishes, tiered pastries, a bowl of fruit, orchids, and stacked plates beside a wall of windows overlooking water. The left option, "Cocktail Hors d'Oeuvres," reads: "Tray passed service adds a welcome and hospitable touch to events. Waiters will serve delectable bite-sized portions of your selections as your guests mingle and savor the views from your chosen venue." The right option, "Buffet & Food Stations," reads: "The choice offers guests unique and elegant presentations of the event selections. Guests can select their meal and desired portion size, fostering more interaction and socializing. Also an excellent choice for hosts hoping to encourage guests to mingle freely without feeling pressured to eat at a specific time."

This page, titled "The Catering Styles," compares two service options side by side, each with a food photo above its description. On the left, "Plated Dinner" is described as a more formal and elegant style that enables hosts to maintain a predetermined timeline for their event, with individual service also benefiting guests who have specific dietary requirements, and it is noted in bold as "*Available for Chef's Table Edition Only." On the right, "Family-Style" is described as food placed in the center of each table for seated guests to share, a laid-back and casual dining experience that is easy to serve and offers guests more variety and quantity compared to a plated meal.

This page is an hors d'oeuvres menu, with a large photo at left of a sushi roll held in chopsticks, listing four price tiers of passed bites: Silver Bites at $6 per serving (Sweet Potato — sweet potato souffle, crispy potato, huancaina sauce; Truffle Arancini — tartufata risotto, parmigiano, arrabiatta sauce; Spicy Salmon Roll* — salmon, crab, avocado, sesame seeds; Veggie Roll; Smooth Hummus & Naan), Gold Bites at $8 per serving (Rock Shrimp Tempura — sesame seeds, spicy aioli; Lamb "Barbacoa" Dumpling — poblano pepper confit, cilantro sauce, pickled onions; Brussels Sprout Hummus & Naan — pistachios, fresno peppers; Bao Carnitas — steamed bun, pork, salsa macha (walnuts); Frida Roll* — yellow tail, cucumber, avocado, citrus ponzu; Spicy Double Tuna Roll* — cucumber, asparagus, chives, avocado), Platinum Bites at $10 per serving (Ceviche Verde — stripe bass, shrimp, cilantro cream, leche de tigre; Braised Short Rib Hummus & Naan — fried chickpeas, truffle sauce; Lamb Lollipops* — grilled, deconstructed taziki; Short Rib Sliders — braised short rib, bechamel sauce, crispy fried onions; Tuna Tostadas — avocado, fresno peppers, ponzu, spicy aioli; Emmaki Roll* — spicy tuna, guacamole, fried ginger), and Commedor Bites at $12 per serving (Truffle Tuna Sashimi*, Truffle Tuna Nigiri*, Jalapeno Tuna Nigiri*, Truffle Hamachi Nigiri*, Chimichurri Hamachi Nigiri*, Oysters, Surf n' Turf Roll* — filet, tempura shrimp, spicy mayo; Torched & Pressed Salmon Roll* — torched salmon, serrano, tuna, sesame seeds; Rainbow Roll — panko shrimp, tuna, salmon, yellowtail, cucumber). A footnote warns that people with chronic liver, stomach or blood illness or immune disorders are at greater risk of serious illness from raw oysters, that starred items are or may contain raw or undercooked ingredients which may increase risk of foodborne illness, and asks guests to inform staff of any allergies or dietary restrictions.

This page is an "Accompaniments" menu offering add-on courses in three columns, alongside an overhead photo of a set table with a blue linen, plated fish, mashed potatoes, and a colorful meat-and-polenta dish. Salads are $12 per person and include Mixed Baby Greens (heirloom tomato, ciabatta croutons, radish, champagne vinaigrette), Asian Kale Salad (kale, savoy cabbage, Marcona almonds, Manchego, miso dressing), and Burrata Salad (choice of heirloom tomatoes or torched peaches, based on seasonal availability); soups are also $12 per person and include Roasted Tomato Soup (roasted tomatoes, charred red bell pepper broth, cherry tomatoes, fresh basil oil, mozzarella), NOLA Chicken & Sausage Gumbo (savory chicken broth with holy trinity mirepoix and sausage, jasmine rice, green onions, ciabatta bread), and Aztec Chicken Tortilla Soup (roasted tomatoes, chipotle broth, fried tortilla strips, pork rinds, avocado, queso fresco, Mexican crema). Sides are $8 per person: mashed potatoes, creamed spinach, roasted vegetable, spiced corn ribs, Brussels sprouts, Tuscan mushrooms, macaroni and cheese, and guacamole, with a footer noting raw or undercooked item health risks and asking guests to inform staff of allergies or dietary restrictions.

This is the "Main Course" menu page, laid out in three priced tiers alongside a photo of plated dishes and a glass of red wine on a table with a view. The Silver Entrée tier ($35 pick 2 / $45 pick 3) offers blackened chicken chopped salad with apple, cucumber, tomato, avocado, pistachio, parmesan and champagne vinaigrette; chopped chicken Caesar salad with gem lettuce and cabbage, brioche breadcrumbs and parmesan (salmon option available); pan-seared ahi tuna salad with kale, savoy cabbage, marcona almonds, manchego and miso dressing; French double dip slider with shaved ribeye, provolone, arugula, au jus, horseradish cream and ciabatta; Brian's slider with aged cheddar pimento, grilled jalapeños, lettuce, tomato and poppy seed bun; Cajun grilled chicken slider with melted pimento cheese, tomato, crispy bacon and spicy Cajun sauce; and yakimishi bowls with a choice of veggie, chicken, beef, grilled or shrimp with steamed rice. The Gold tier ($50 pick 2 / $65 pick 3) includes pecan crusted filet and goat cheese salad, fusilli with ragout of lamb (add gluten-free pasta +10 pp), truffle risotto with crispy kale and wild mushrooms, beef filet over aji pepper risotto, roasted salmon filet with broccolini and creamy lemon sauce, and pepper crusted chicken breast with chateau mashed potatoes, shallots and sauteed spinach; the Platinum tier ($65 pick 2 / $85 pick 3) offers panko crusted Chilean sea bass, NY strip with brisket, sliced pepper-crusted filet, "Cowboy" bone-in ribeye and grilled shrimp (+$30 pp), and slow roasted beef tenderloin with cold water lobster tail (+$50 pp), with a footer noting raw or undercooked item risks and asking guests to inform staff of allergies or dietary restrictions.

This page is a "Brunch Main Course" menu, with a photo along the left side of a buffet setup — chafing dishes and a tiered stand of muffins and berry parfaits in front of a window overlooking water. Three columns list the offerings: Brunch Entrée at $35 pick 2 or $50 pick 3, including Red Guajillo Enchiladas (pulled organic chicken, queso fresco, sour cream), French Toast (pan seared-toast, fresh vanilla, cinnamon, maple syrup, whipped cream, berries), XV Breakfast (scrambled eggs, bacon, crispy potatoes, fruit), and Huevos Rancheros (scrambled eggs, roasted molcajete salsa, black forest ham, black beans, pico de gallo, queso fresco), plus a boxed "Elevate the Experience" add-on of a Live-Egg Station at $20 per person with eggs made to order by the Quince chef; Sides of blueberry muffins $8, fresh fruit platter $8, crispy potatoes $8, bacon $8, jalapeno-cheddar sausage $8, granola parfait $12 (house granola, Greek yogurt, berries), and avocado toast $12 (grilled ciabatta, smashed avocado, bacon, pistachios, queso fresco, mixed greens); and Fajitas — chicken & beef $45, ribeye $55 (16oz wagyu), and lobster $65 (8oz Maine lobster tail), all with grilled bell peppers and onions, spice blend, paprika, black pepper, onion, cilantro, lime juice and garlic, served with refried beans, rice, sour cream, cheese, pico de gallo, salsa, and flour or corn tortillas. A footer carries the standard warnings about raw or undercooked items and raw oysters and asks guests to inform staff of any allergies or dietary restrictions.

This page is titled "Interactive Culinary Action Stations" and presents chef-attended live cooking stations, noting a $250 set-up fee. A sidebar explains that guests can watch chefs prepare dishes to order — chef-carved prime meats, build-your-own omelets, ceviche, and hand-crafted sushi rolls — for a personalized, entertaining dining experience. Four stations are listed with per-person pricing: Carving Station $34 pp (chef-attended slicing of premium meats such as herb-crusted prime rib, roasted turkey, or honey-glazed ham with artisanal rolls and gourmet condiments), Ceviche Bar $25 pp (citrus-marinated seafood like shrimp, scallops, or snapper with zesty dressings, tropical fruits, and crisp accompaniments), Handroll Station $20 pp (sushi chefs making hand rolls to order with sushi-grade fish, seaweed, and fillings including tuna, salmon, and vegetarian options), and Egg Station $20 pp (farm-fresh eggs made to order — scrambled, poached, omelets — with toppings from fine cheeses to vegetables, herbs, and savory meats).

This page presents the "Petit Fours & Desserts" menu, priced at $6 per piece for petit fours (select up to 4 varieties) and $12 each for desserts (choose 1 option), alongside a photo of a tiered dessert stand with blueberry muffins and layered berry-and-granola parfaits in glasses. The options listed are key lime tart; baklava cheesecake; cheesecake with mixed berries; flourless chocolate cake; sweet-corn soufflé; blackberry cobbler; vanilla custard with fresh wild berries; and red wine poached Anjou pear, semi sweet chocolate. A footer notes that people with chronic liver, stomach or blood illness or immune disorders are at greater risk of serious illness from raw oysters, that items are or may contain raw or undercooked ingredients which may increase foodborne illness risk, and asks guests to inform staff of any allergies or dietary restrictions.

This page, headed "From Our Bar — 3 Hours," lays out three open-bar packages priced per person, illustrated at left by a photo of citrus cocktails garnished with dried lime wheels. Gold Label is $60 (extra hour $15) and includes Flor de Caña 4 rum, Four Roses whiskey, 1876 vodka, Casa Lujo tequila, Brokers gin, 400 Conejos mezcal, Chimney Rock Cabernet, Mason Sauvignon Blanc, Paladin Brut and beer; Platinum Label is $80 (extra hour $20) with Bacardi rum, Buffalo Trace whiskey, Titos vodka, Lalo Blanco and Socorro Rep tequila, Hendricks gin, Rosa Luna mezcal, Four Graces Pinot Noir, Austin Hope Cabernet, Santa Marherita Pinot Grigio, Miner Chardonnay, Paladin Brut and beer; Diamond Label is $100 (extra hour $25) with Flor de Caña 12 rum, Angel's Envy whiskey, Grey Goose vodka, Codigo Rep and Don Julio 70 tequila, Monkey 47 gin, Illegal Joven mezcal, Alma Rosa Pinot Noir, Le Cerf Cabernet, Ch de Fleys Chablis, Auntsfield Sauvignon Blanc, Veuve Clicquot Brut and beer. All three tiers include one welcome cocktail and two cocktail options for the event, and footnotes state that events with fewer than 50 guests should ask about a consumption bar option and that selections are subject to availability.

This page, titled "The Quince Experience," introduces the venue's team across four short sections alongside photos of the chef, a bartender/server, and a bartender pouring a cocktail. "The Bar" notes that Quince's mixology is ranked Top #10 in México and that head mixologist Rodrigo Vidales recently won first place in the World Class mixology competition of Mexico; "The Kitchen" describes Executive Chef Dario Mar of Quince Riverside in Fort Worth, who previously honed his craft at Nick & Sam's Steakhouse in Dallas and with Front Burner Restaurants; and "The Servers" describes hostesses, managers, captains, waiters and bussers providing attentive service. At left, the page states that a 20% Service Fee is paid to the service team for preparing and executing all details of service for your event, and a 5% Event Planner Fee is paid to the event team who create, organize and execute each detail of your event.

This page, titled "Audio Visual Presentation," explains Quince's in-house AV capabilities alongside a photo of one of its dining rooms — an indoor space with wood tables, woven and upholstered chairs, a checkered floor, and folding glass walls opening onto a covered outdoor patio. The main text reads: "Quince understands the impact Audio & Visual presentation has in creating events. Whether choosing the best playlist or setting up for a corporate presentation we are here to assist. Each space has been equipped with televisions and speakers, as well as podiums, easels and microphones. Our state-of-the-art sound system provides hosts the opportunity to easily project their presentations, media and branding. The event concierge will work with each guest prior to the event to ensure they have the technical details needed for a seamless set up and effective presentation." A side panel adds: "When your plans include live music, djs or other elements outside of our existing equipment, the event concierge will coordinate with your selected vendors to provide the access they require."

This page, titled "Audio Visual Presentation," explains that Quince understands the impact audio and visual presentation has in creating events — whether choosing the best playlist or setting up for a corporate presentation — and that each space is equipped with televisions and speakers as well as podiums, easels, and microphones; a state-of-the-art sound system lets hosts project presentations, media, and branding, and the event concierge works with each guest before the event to confirm the technical details for a seamless setup. A sidebar adds that when plans include live music, DJs, or other elements outside of the existing equipment, the event concierge will coordinate with the client's selected vendors to provide the access they require. A photo shows a dining room with a wall-mounted television above a marble fireplace, black-and-white checkerboard floors, a chandelier, and tables set with blue and light-wood chairs.

This page, titled "Finalizing Your Event," lays out the payment schedule for booking a private event, illustrated on the left by a photo of an indoor lounge area with a stone-topped host stand, a bold pop-art painting, a large potted plant, a sunburst chandelier, and a grey sofa with pink upholstered stools by a curtained window. The schedule is: a non-refundable Reservation Deposit of 10% of the initial event estimate to hold the date and space, with 15 additional days to plan details before the balance of the Booking Deposit is due; a 50% Booking Deposit equal to half the total estimated Event Contract price less the Reservation Deposit, due 15 days after the Reservation Deposit with the signed contract and refundable if the client cancels 6 months prior; a non-refundable Final 50% Deposit due 30 days before the event based on the estimated cost, equal to or exceeding the quoted food and beverage minimum, with F&B choices and guest estimates adjustable up to 7 days out; and a non-refundable Adjustment Deposit with the final guest count due 7 days in advance. It adds that a valid credit card will be requested prior to or on the day of the event for additional charges, that all non-refundable deposits become refundable if Quince cancels the event, and that Tripleseat credit card payments, cash, wire transfers, and checks are accepted.

This page, titled "Planning Schedule," pairs a photo of the restaurant's dining room — wooden tables set with glassware and napkins beside tall windows and weathered mirrored panels — with three paragraphs of policy text on a cream panel. The text explains that after paying the reservation deposit, hosts coordinate with their event planner to finalize food and beverage menus, service preferences, floor plans and special arrangements, ideally at least 30 days prior to the event; the final guest count is due 7 days before the event date, with last-minute changes (less than 7 days notice) or increases in event size subject to review and possibly a 25% premium for added guests when additional food, beverage or staffing is required. It closes by noting that email recaps will be sent regularly to ensure communication between client and event concierge, and that all change requests must be affirmed in email between client and event planner.

This page is titled "Special Considerations" and lists event add-ons and policies that require advance discussion or extra fees. It covers Room Resets (price determined on case by case basis), noting that all resets require guests to vacate the event space for safety and efficiency and that they can be offered temporary space in the lobby or front patio if available; Large Party ID Checks (price relative to group size/timing), where groups of 30 or more adults under 30 years old will be required to show IDs for entry; and Live Music, dependent on the space/time. It then lists, without further detail, Early/Late Hour Accomodations, Special Purchase Liquor/Wine Requests, Dietary Restrictions, Valet Parking, and Extended Load-in Requirements.

This page is titled "Event Testimonials" and collects seven short thank-you quotes from past clients, each signed with the guest's name, event type, and headcount, arranged in two columns on a cream background beneath a dark blue header. The left column has Rhiannon Bell (Wedding Dinner – 50 guests) praising the wedding reception dinner at Quince, the beautiful restaurant, delicious food, and attentive waitstaff; Joshua Gregg (Birthday Party – 70 guests) thanking the team for a memorable evening with great food, staff, and margaritas; and Kaitlyn O'Brien (Engagement Party – 40 guests) noting guests raved about the ambiance, service, and food. The right column has Brianna Noland (Couples' Baby Shower – 45 guests) looking forward to hosting again, Marcie Danals (Happy Hour – 60 guests) calling everything excellent and asking for the same servers back, Summer Paetzold (Birthday Party – 35 guests) citing amazing staff and truly great service, and Lorein Jacob (Rehearsal Dinner & Cocktail Party – 120 guests) describing "the rehearsal dinner of my dreams."

This is the closing thank-you page of the packet, set on a plain slate-blue background. Centered at the top in light blue capital letters is the message "THANKS FOR THINKING OF QUINCE FOR YOUR SPECIAL DAY, WE LOOK FORWARD TO CELEBRATING WITH YOU!" and below it sits the venue's logo: the word "QUINCE" in white over a large gray Roman numeral "XV," with "RIVERSIDE" beneath.