dinner buffets (continued) - Fairmont Scottsdale Princess
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WELCOME TO THE FAIRMONT SCOTTSDALE PRINCESS Our commitment to service excellence shows, with an award-winning culinary team and the largest meetings resort in the Fairmont Hotels & Resorts portfolio worldwide, events at The Fairmont Scottsdale Princess will be remembered for years to come. Meetings and events at The Fairmont Scottsdale Princess feature uniquely local themes, with inventive cuisine and classic décor. Executive Chef David Morris and his diverse team of banquet chefs create cuisine with styles and recipes from around the world using only the finest food and beverage products available. It is our pleasure to offer you custom menus, featuring local, organic and sustainable ingredients or healthy options from our Fairmont Lifestyle Cuisine program. Our Conference Services & Catering Managers would be pleased to provide you with further information on these selections. Quality beverages are the finishing touch of any event. The Fairmont Scottsdale Princess is a proud supporter of Trinity Oaks wines – Green Wine Partnership. Fairmont believes in and supports the sustainability of our planet. As part of our contribution to the green movement, we have partnered with Trinity Oaks to plant a tree for every bottle of wine sold. Please help us to make the world a better place and consider making this wonderful Napa County wine part of your program. The breadth of our beverage program allows a compliment to every event, from a casual beer-tasting dinner to the most elegant champagne toast. Exceptional food, wine and exemplary service have been central to the mandate of The Fairmont Scottsdale Princess. We are pleased that you are considering our renowned banquet facilities and look forward to working with you to create a distinctive and memorable event. FAIRMONT LIFESTYLE CUISINE PROGRAM Created using fresh and nutritionally-balanced ingredients, Fairmont Lifestyle Cusine dishes contribute to optimal health and wellness. In addition, we have introduced the Lifestyle Cuisine Plus program that caters to guests with specific diet-dependent conditions. Our Fairmont Lifestyles Cuisine Plus program includes a selection of menus to address diabetes, heart-healthy, vegan, raw, macrobiotic and gluten-free diets and contribute to guests’ well-being, vitality and energy. As part of Fairmont’s commitment to environment stewardship, this menu contains locally-sourced, organic, or sustainable items wherever possible. All cuisine is prepared without artificial transfat. BANQUET DINING PHILOSOPHY Our banquet dining philosophy is driven by offering guests a uniquely modern culinary experience. The following banquet menus represent international, classic Americana and modern cuisines which are passionately house made and presented with thoughtful service. We strive to provide our guests with a memorable experience, while still catering to those who seek the classic comfort of home-cooked selections. We hope you enjoy your experience at the Fairmont Scottsdale Princess and we look forward to serving you. 1 BREAKFAST BUFFETS BREAKFAST BUFFETS All pricing is per person. Minimum charge is for 50 people. *Chef attendant required where indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS *GOOD MORNING STARTER HOT BREAKFAST ENHANCEMENTS Freshly squeezed orange, cranberry and grapefruit juice PLATED BREAKFASTS Seasonal locally-grown assorted melons and berries 51 Organic brown and white hard boiled eggs TO-GO BREAKFASTS SPECIALTY BREAKS Organic and Greek flavored yogurt House-made granola and assorted cereals Whole, 2%, non-fat, soy and almond milk Bananas and golden raisins BREAK ENHANCEMENTS LUNCHEON BUFFETS Multi grain muffins, breakfast breads Bagels and smoked salmon (toaster provided) Sweet creamery butter, low-fat spreads, strawberry and apricot jams, plain berry and chive cream cheese spreads LUNCHEON ENHANCEMENTS Oatmeal, dried fruit, brown sugar and cinnamon BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets Applewood-smoked bacon, chicken sausage Chef’s breakfast potatoes: please select one lyonnaise with peppers, classic hash browns, rosti, country-style red bliss, and herb croquette Omelets to-order: whole eggs, egg whites and Egg Beaters™, applewood-smoked bacon, smoked ham, chorizo, chicken-apple and fennel sausages, caramelized onions, roasted peppers, wild mushrooms, vine ripe tomatoes, avocado, baby spinach, asparagus, capers, artichoke hearts, Gruyere, Monterey Jack, sharp and mild Cheddar, Laura Chenel goat cheese, crumbled feta and Manchego cheeses *Chef attendant required. 1 per 50 guests. Freshly brewed coffee and select teas plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 2 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS BREAKFAST BUFFETS All pricing is per person. Minimum charge is for 20 people. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS RUSTIC FARM-TO-TABLE HOT BREAKFAST ENHANCEMENTS Freshly squeezed orange juice Freshly squeezed orange and grapefruit juice PLATED BREAKFASTS Organic White Mountain goats’ milk yogurt House-made granola, dried fruit and local honeycomb Seasonal whole and sliced fruit, melons and berries 46 ALL AMERICAN PRINCESS DELUXE 45 House-made granola, assorted cereal, 2% and non-fat milk TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES Baby spinach and Gruyère quiche Roasted heirloom tomatoes, petite garden greens and chili-infused EVOO Southwestern cowboy eggs benedict, poached eggs, cornbread biscuits, peppered bacon, poblano pepper hollandaise Chef’s selection of breakfast pastries and muffins Sweet creamery butter, preserves and marmalade Freshly brewed coffee and select teas Chef’s selection of breakfast pastries and muffins Sweet creamery butter, preserves and marmalade Farm fresh scrambled eggs Roasted tomatoes with garden herbs Cinnamon-scented brioche French toast Apple raisin compote, warm Vermont maple syrup, and sweet creamery butter Thick country bacon and link sausages Sweet pepper-onion signature breakfast potatoes Freshly brewed coffee and select teas PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 3 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFASTS All pricing is per person. Minimum charge is for 10 people, unless otherwise indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS LIFESTYLE CONTINENTAL HOT BREAKFAST ENHANCEMENTS Freshly squeezed orange juice Freshly squeezed orange and grapefruit juice PLATED BREAKFASTS Sun-ripened California ruby red grapefruit with Arizona honey glaze Tropical fruit salad 39 TO-GO BREAKFASTS Seasonal fruit, yogurt and granola parfaits SPECIALTY BREAKS Chef’s selection of breakfast pastries and muffins Sweet creamery butter, preserves and marmalade BREAK ENHANCEMENTS Egg white frittata with garden vegetables and frisee Blistered green asparagus and olive oil-roasted tomatoes LUNCHEON BUFFETS Freshly brewed coffee and select teas PRINCESS CONTINENTAL 29 Chef’s selection of breakfast pastries and muffins Sweet creamery butter, preserves and marmalade Assorted yogurts Freshly brewed coffee and select teas LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 4 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS COLD BREAKFAST ENHANCEMENTS CONTINENTAL BREAKFAST All pricing is per person unless otherwise indicated. Minimum charge is for 10 people. *Chef attendent suggested where indicated. COLD BREAKFAST ENHANCEMENTS CHARCUTERIE BOARD HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS *MADE-TO-ORDER SMOOTHIES 19 Selection of cured salami: Sopressata, Capicola, Salami Ham and dried sausage, cured and brined olives, fire-roasted peppers, grain mustard and fig jam, English crackers and flatbreads TO-GO BREAKFASTS ATLANTIC SALMON SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES 15 Please select one of our house-cured and cold smoked salmon choices: Traditional Gravlox Horseradish-cured Beet-cured Southwestern chili-spiced Pastrami-style cracked pepper molasses Accompaniments include sliced red onion, ripe tomatoes and capers, assorted bagels and cream cheese (toaster provided) PLATED LUNCHEONS Hors d’oeuvres *CARVED-TO-ORDER FRESH FRUIT 8 COLD reception STATIONS A market fresh selection of the season’s best fruits: melons, grapes and berries served with organic yogurt, black cherry balsamic syrup, flavored Chantilly cream and local honeycomb HOT reception STATIONS *Chef attendant suggested. 10 Please select two: Coconut-lemongrass-pineapple Mango-Kaffir lime Chocolate-banana-yogurt Asian pear-prickly pear-lime Cucumber-mint-apple Strawberry-Banana *Chef attendant suggested. CEREAL BAR 8 Individual boxes of Honey Nut Cheerios, Corn Flakes, Frosted Flakes, Frosted Mini-Wheats and Raisin Bran, low-fat, fat-free and soy milk, dried berries and fruit, toasted nuts and seeds ARIZONA ORGANIC GRANOLA 10 Please select two: Almond vanilla Apple cinnamon Blueberry Flax Cherry vanilla HARD BOILED EGGS 48 Pricing is per dozen. Minimum of one dozen. Organic brown and white eggs DESSERTS dinner buffets plated dinners *MADE-TO-ORDER FRUIT PARFAITS 9 Assorted seasonal melons, berries and organic yogurt layered with house-made granola, assorted fruit purées, syrups and a selection of fresh herbs *Chef attendant suggested. PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 5 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS HOT BREAKFAST ENHANCEMENTS All pricing is per person. Minimum charge is for 10 people. *Chef attendent required where indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS INDIVIDUAL SAVORY QUICHES 10 Please select one: Smoked salmon, chive, crème fraiche Potato, roasted tomato and wild mushroom Lump crab, jumbo shrimp, Gruyere Honey ham, smoked Cheddar Egg whites, artichokes, roasted tomatoes, Chevre SPECIALTY BREAKS FROM THE GRIDDLE BREAK ENHANCEMENTS Please select one: White chocolate brioche French toast, apple raisin compote, warm maple syrup, sweet creamery butter LUNCHEON BUFFETS Malted Belgian waffle, assorted berries, syrup, strawberry compote, sweet creamery butter, chantilly cream LUNCHEON ENHANCEMENTS Old fashioned buttermilk pancakes, maple and berry syrups, sweet creamery butter BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres 10 DESSERTS dinner buffets 11 Please select one: Maplewood and brown sugar-glazed bacon slab with warm Dutch crunch rolls and honey mustard glaze Southern-spiced corned beef brisket with potato hash and hollandaise sauce *Chef attendent suggested *MADE-TO-ORDER EGGS & OMELETS BREAKFAST SANDWICHES 10 Please select one: Sausage, egg and Cheddar on English muffin Bacon, egg and Cheddar on buttery croissant Eggs Florentine with roasted tomatoes on buttery croissant Egg, Pepper Jack, salsa and guacamole breakfast burrito BREAKFAST PANINI 10 Whole eggs, egg whites and Egg Beaters™, Pepper Jack, and Cheddar, Black Forest ham, spinach, sautéed mushrooms, asparagus, caramelized onions, baby shrimp, smoked salmon, pico de gallo *Chef attendent required, one per 50 guests WARM STEEL-CUT OATMEAL COLD reception STATIONS HOT reception STATIONS *HAND-CARVED MEATS 7 Warm milk, brown sugar, raisins, cinnamon, dried fruit, pecans BREAKFAST PROTEINS 9 Please select one: Smoked bacon, farmer sausage, turkey bacon, chipotle chicken sausage, grilled ham, Canadian bacon 13 Please select one: Bacon, egg and Provolone on Ciabatta bread Sausage, egg and smoked Cheddar on Belgian waffle Italian peppers, egg and Mozzarella on crusty Italian bread Scrambled eggs and grilled vegetables on country wheat plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 6 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS PLATED BREAKFASTS All pricing is per person. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS GOOD MORNING SUNSHINE 40 Freshly squeezed orange juice Seasonal tropical fruit, organic yogurt and house-made granola parfait Classic brioche French toast, whipped cinnamon butter and Vermont maple syrup Chicken apple sausage Chef’s selection of breakfast pastries and muffins Sweet creamery butter, preserves and marmalade Freshly brewed coffee and select teas WEST COAST BISTRO 40 Freshly squeezed orange juice California spinach and Gruyère quiche Roasted Campari tomato jam and petite garden salad with vinaigrette Organic yogurt parfait House-made granola with dried fruit and honeycomb Chef’s selection of breakfast pastries and muffins Sweet creamery butter, preserves and marmalade Freshly brewed coffee and select teas Hors d’oeuvres THE CLASSICS COLD reception STATIONS Freshly squeezed orange juice Farm fresh scrambled eggs with snipped garden herbs Olive oil-roasted tomatoes, sweet peppers and onion Signature breakfast potatoes Applewood-smoked bacon Chef’s selection of breakfast pastries and muffins Sweet creamery butter, preserves and marmalade Freshly brewed coffee and select teas HOT reception STATIONS DESSERTS dinner buffets 35 plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 7 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS TO-GO BREAKFAST All pricing is per person. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS BREAKFAST ON THE GO 30 Please select one: Sausage, egg and Cheddar on English muffin Bacon, egg and Cheddar on buttery croissant Eggs Florentine with roasted tomatoes on buttery croissant Egg, Pepper Jack, salsa and guacamole breakfast burrito Includes: Whole fruit Granola bar Individual yogurt Freshly brewed coffee and select teas LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 8 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS SPECIALTY BREAKS All pricing is per person. Minimum charge is for 20 people. *Chef attendant required when indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS LEMONADE STAND 22 Jalapeño agave, strawberry lime and Arnold Palmer lemonades Exotic seasonal fruit tartlets Mini lemon and key lime pies Assorted chocolate truffles Sliced watermelon Fresh juices Freshly brewed coffee and select teas SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets ENERGY 24 A combination of energy and power drinks Chilled coffee drinks Assorted power bars and novelty candy Salted caramel and bacon popcorn House-made mango passion popsicles Dried fruit chocolate bark Salted caramel chocolate bark Raspberry Red Bull yogurt shots Freshly brewed coffee and select teas PASTRY RUSH 23 Freshly baked chunky chocolate, macadamia nut, oatmeal raisin and peanut butter cookies Mini American apple, peach and cherry pies Mini chocolate banana tartlets Coconut macaroons Pecan pralines Tutti fruity cake pops Vanilla foie gras custard, apple chip Vanilla bean ice cream Freshly brewed coffee and select teas CHOCOLATE BLACKOUT 24 Chocolate covered long-stem strawberries Chocolate chip cookies Chocolate brownies Assorted chocolate bonbons Triple chocolate turtles Chocolate covered pretzel rods Chocolate raspberry ganache tartlets Chocolate sensation parfaits Blue cheese and balsamic fig chocolate tart Milk chocolate lollipops Freshly brewed coffee and select teas FEELS GOOD 23 Green apple, watermelon, carrot juice mocktail shooters Assorted whole seasonal fruit Açai berry shooters Mango cheesecake pops Selection of minicones Build-your-own trail mix House-made granola bars Freshly brewed coffee and select teas *GELATO 20 Please select four: Gelato: vanilla, chocolate, strawberry, dulce de leche Sorbetto: blueberry yogurt, pink grapefruit, lemoncello, fromage blanc Freshly brewed coffee and select teas *Chef attendant required plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 9 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS SPECIALTY BREAKS (CONTINUED) All pricing is per person, unless otherwise indicated. Minimum charge is for 20 people. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS SOUTH OF THE BORDER 24 Build-your-own nachos Mini street tacos Signature salsa and guacamole Churros Boca negra cake Flan Oaxacan fruit shooters Chipotlé chocolate chip sandwiches Chilled Mexican coffee drinks Freshly brewed coffee and select teas LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS 60 Pricing is per dozen. Minimum of one dozen per selection. Oven-roasted turkey, applewood-smoked bacon, smoked Cheddar, sourdough roll Rosemary and thyme shaved roast beef, Provolone, horseradish mayo, mini baguette Serrano ham, shaved Manchego, tomato spread, crunchy French bread Prosciutto, Mortadella, salami, Provolone, shredded lettuce, herb vinaigrette, artisan bread BREAK ENHANCEMENTS LUNCHEON BUFFETS CUTE LITTLE SANDWICHES GRAB AND GOOOOOO 18 Individually wrapped sweet and salty snacks Assorted whole seasonal fruits House-made twist on Twinkies and Ding Dongs Marshmallow bites, mini mudslide cookies Chocolate-covered Chex mix Brownie bites Sweet and sour fruit gummies Freshly brewed coffee and select teas Grilled marinated tomatoes, squash, portabello mushroom, Mozzarella, basil pesto, ciabatta Open-faced seared Ahi tuna, niçoise spread, frisee, wasabi and sweet soy aioli Stuffed cinnamon French toast Peanut butter and jelly “Elvis” turnovers Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 10 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS BREAK ENHANCEMENTS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS ROOT VEGETABLE CHIPS ASSORTED WHOLE FRUIT 4 assorted POTATO CHIPS SLICED FRESH FRUIT 4 TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS ASSORTED FLAVORED POPCORN INDIVIDUAL ORGANIC YOGURT 5 4 ASSORTED BAGELS & CREAM CHEESE 72 Pricing is per dozen WARM SOFT PRETZELS ASSORTED FRESHLY BAKED MUFFINS 60 ASSORTED FRESHLY BAKED PASTRIES 60 7 Yellow mustard and beer cheese. Pricing is per pretzel 8 BOXED LUNCHES Pricing is per person PLATED LUNCHEONS CHIPS, SALSA & GUACAMOLE FUDGE BROWNIES & BLONDIES 17 Pricing is per pound DESSERTS BAR MIX & HARD PRETZELS WHOOPIE PIES 40 ASSORTED FRESHLY BAKED MINI PIES PLATED desserts 60 Pricing is per dozen Chefs selection of seasonal fruit flavors. 6 PB&J-FILLED CHOCOLATE CUPS Pricing is per bar ASSORTED FLAVORED POPSICLES Pricing is per dozen 60 Pricing is per dozen Vanilla, chocolate and red velvet flavors. Pricing is per pound SPECIALTY ICE CREAM BARS 57 Pricing is per dozen 40 HOT reception STATIONS 57 Pricing is per dozen Pricing is per person SIGNATURE MIXED NUTS Pricing is per dozen ASSORTED FRESHLY BAKED COOKIES 12 Pricing is per person DOMESTIC CHEESE PLATTER 5 Pricing is per dozen COLD reception STATIONS plated dinners 6 Pricing is per bar ASSORTED POWER & ENERGY BARS HUMMUS & PITA CHIPS dinner buffets INDIVIDUAL ORGANIC GREEK YOGURT Pricing is per individual yogurt Pricing is per bar LUNCHEON ENHANCEMENTS Hors d’oeuvres 5 Pricing is per individual yogurt Pricing is per individual bag ASSORTED CANDY BARS 8 Pricing is per person Pricing is per individual bag PLATED BREAKFASTS 4 Pricing is per piece of whole fruit Pricing is per individual bag 55 Pricing is per dozen 40 CHOCOLATE DIPPED STRAWBERRIES 55 Pricing is per dozen WELL & BEING PLATED DINNERS beverage menu wine list 11 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS BREAK ENHANCEMENTS (CONTINUED) CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS FRESHLY BREWED COFFEE & TEA GALLON 92 - HALF GALLON 46 Freshly brewed regular coffee Freshly brewed decaffeinated coffee Selection of health and wellness teas PLATED BREAKFASTS MINERAL WATER 5 TO-GO BREAKFASTS Still and sparkling waters. Pricing is per bottle SPECIALTY BREAKS SOFT DRINKS Pricing is per bottle 5 BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS KNUDSEN JUICES Pricing is per bottle GATORADE Pricing is per bottle 6 6 BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS RED BULL 6 Regular and sugar-free. Pricing is per bottle FRESHLY BREWED UNSWEETENED ICED TEA 58 Pricing is per gallon HOT reception STATIONS FRESH LEMONADE 58 DESSERTS Pricing is per gallon dinner buffets FRUIT-INFUSED WATER Pricing is per gallon 58 plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 12 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS LUNCHEON BUFFETS All pricing is per person. Minimum charge is for 20 people. *Chef attendent suggested where indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS *SOUTHERN STYLE 56 *LITTLE HAVANA 56 Spiced carrot soup, carrot ribbons, olive oil Cuban black bean soup, tri-colored tortilla strips Farm fresh greens, sun-ripened tomatoes, marinated chickpeas, seedless cucumbers, buttermilk ranch and balsamic dressings Shrimp mojito shooters, plantain, avocado tropical fruit salsa TO-GO BREAKFASTS Petit marble potato salad, pearl onions, egg and creamy chive dressing SPECIALTY BREAKS Chunky squash and black bean chili, tomatoes, vegetable broth, cilantro Baby Romaine greens, marinated hearts of palm, tiny tomatoes, toasted pepitas, cured Manchego, Piquillo peppers, gourmet olives, caper berries, spiced cashews, cracked pepper, Spanish olive oil and cilantro-lime dressing BREAK ENHANCEMENTS Southern-style vegetarian macaroni salad, roasted corn, sundried apricots and charred spring onions Garbanzo avocado salad, cherry tomatoes, Haas avocado, parsley vinaigrette LUNCHEON BUFFETS BBQ spice-rubbed beef brisket with cabbage and carrot coleslaw Pineapple-glazed Mahi Mahi filet, orange fennel salad, steamed jasmine rice, cilantro butter sauce *Chef attendent suggested, one per 150 guests. LUNCHEON ENHANCEMENTS Chimichurri-rubbed chicken carnitas, soft flour tortillas, pickled radish, tostones, diced onion and fresh cilantro Rotisserie-style chicken with tobacco onions and molasses BBQ sauce Cuban-style roasted leg of pork, sour orange mojo, sweet onions, mango BBQ sauce BOXED LUNCHES Blackened coastal snapper filets with tomato, jicama and pineapple salsa, red onion and caper remoulade *Chef attendent suggested, one per 150 guests. PLATED LUNCHEONS Baked mac and Cheese cobbler Hors d’oeuvres COLD reception STATIONS Jalapeno Cheddar cornbread Flaky buttermilk biscuits Sweet creamery butter Crispy potato and root chips, taro root, cassava, yukon gold, yucca, boniato, house-made hot and mild, red and green salsas Selection of tropical fruits Hearth-baked bread and rolls with sweet creamery butter Seasonally inspired fresh fruit selection Pastelitos de fruit HOT reception STATIONS Spiced sweet potato pots de crème with toasted house-made marshmallows Dulce de leche cheesecakes DESSERTS Bourbon bread and butter pudding with warm caramel sauce Freshly brewed coffee and select teas Caribbean espresso chocolate tart Mississippi mud pie dinner buffets Freshly brewed coffee and select teas plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 13 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS LUNCHEON BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 20 people. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS RUSTIC FARMERS TABLE HOT BREAKFAST ENHANCEMENTS Coastal seafood chowder, fresh chives, Harvey Bristol cream sherry PLATED BREAKFASTS 51 Locally-farmed organic heirloom carrot salad, rocket greens, toasted almonds, fresh dates, cumin dressing TO-GO BREAKFASTS Baby rainbow beet salad, herb Chevre goat cheese, golden raisins, pistachios SPECIALTY BREAKS Chilled Iceberg cup salad, fresh corn, tomatoes, fresh herbs, chive-shallot dressing BREAK ENHANCEMENTS Wild honey and Pommery mustard-rubbed chicken breast, butter-whipped potatoes, seasonal vegetables and Cipollini onions LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS Pesto-rubbed Alaskan wild salmon, sweet corn, zucchini and baby leek fricassee, celery-thyme pilaf BOXED LUNCHES Pressed short rib grilled cheese sandwiches, Bel Paese, garlic butter-brushed sourdough bread, crisp duck fat fries PLATED LUNCHEONS Farro and wheat berry charred forrest mushrooms and asparagus Artisanal breads and rolls with sweet creamery butter Hors d’oeuvres Fresh seasonal fruit salad Key lime custard tarts COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets WEST COAST STYLE DELI 50 Old fashioned chicken noodle soup California baby greens, sweet onions, Beefsteak tomatoes, crumbled feta cheese, buttermilk ranch dressing and cracked dijon vinaigrette Capri salad, vine ripe tomatoes, fresh Mozzarella, torn basil, aged balsamic and olive oil Classic Caesar salad, white anchovies and focaccia croutons Marinated grilled and chilled asparagus, pancetta confetti, charred sweet peppers, cracked pepper and preserved lemon oil Pre-made gourmet hot sandwiches: Griddled oversized reubens on thick-cut marbled rye Philly cheese steaks with onions and Provolone Hot shaved pastrami with Swiss and bread and butter pickles Ahi Tuna melts with aged Cheddar on soft sourdough Grilled, marinated garden vegetables, fresh Mozzarella, basil pesto, herb Ciabatta Mason jars of assorted pickles, mayonnaise, horseradish and stone ground mustards Warm Georgia peach cobbler Taro root, potato and vegetable chips with caramelized onion dip Chocolate pecan tarts Fresh seasonal fruit salad Freshly brewed coffee and select teas Mini New York cheesecakes Carrot cake squares with cream cheese frosting Housemade assorted cookies Freshly brewed coffee and select teas plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 14 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS LUNCHEON BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 10 people, unless otherwise indicated. *Chef attendant required when indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS GOURMET DELI 48 Southwest-style gazpacho Farm fresh greens, sun-ripened tomatoes, marinated chickpeas, seedless cucumbers, buttermilk ranch and balsamic dressings TO-GO BREAKFASTS Petit marble potato salad, pearl onions, egg and creamy chive dressing SPECIALTY BREAKS Southern-style vegetarian macaroni salad, roasted corn, sundried apricots and charred spring onions BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS Pre-made gourmet cold sandwiches: Italian open-faced grinders, Sopressata, Genoa salami, Mortadella, ham, Provolone, shaved lettuce, thinly-sliced tomatoes, hot and sweet Italian peppers Oven-roasted turkey, applewood-smoked bacon, Jack cheese, chipotlé mayo, sourdough Peppered roast beef, Emmental Swiss, horseradish mayo, onion Swiss roll *CAR HOP BURGER BAR Mimimum of 50 people 58 Loaded red bean and tomato chili, shredded Cheddar, chopped onions Create-your-own-salad-bar: Please select two: hearts of Romaine, Iceberg lettuce, mixed lettuces, baby spinach, Asian greens, baby arugula, frisee Please select three: Balsamic Vinaigrette, Peppercorn Ranch, Caesar, Bleu cheese, Italian, Thousand Island, French, Green Goddess Please select five: cherry tomatoes, hot house cucumbers, carrot curls, Bermuda onions, hariçot verts, Kalamata olives, radishes, garbanzo beans, sundried tomatoes, applewood-smoked bacon, dried apricots, dried cranberries, bell peppers, hard boiled eggs, cashews, pepitas, crispy wontons, artichoke hearts, snap peas, mushrooms, Mandarin oranges, beets, tofu, Bleu cheese crumbles, Parmesan, aged Cheddar, goat cheese, peanuts, honey roasted nuts, mixed dried fruit, croutons BOXED LUNCHES Shaved country ham, double cream Brie, balsamic syrup, pumpernickel roll PLATED LUNCHEONS Garden vegetable pita pockets with hummus and frisee Hors d’oeuvres Mason jars of assorted pickles, mayonnaise, horseradish and stone ground mustards Burger Bar: Please select two: Additional selections available for $5 each, per person Double decker: two all-beef patties, American cheese, lettuce, special sauce, soft bun COLD reception STATIONS Taro root, potato and vegetable chips with caramelized onion dip Car hop: all-beef patty, American cheese, pickles, onions, mustard, sesame seed bun Fresh seasonal fruit salad Patty melt: grilled rye, Swiss, sautéed onions Pecan tarts Grilled chicken breast: lettuce, tomato, Cheddar, Swiss and Provolone, mustard, mayo, pesto and BBQ sauce HOT reception STATIONS Apple crumble bars DESSERTS Individual chocolate puddings with whipped cream Freshly brewed coffee and select teas Hand-battered cod filets: tartar sauce, lemon wedges, malt vinegar dinner buffets Sides: creamy coleslaw, steamed vegetables, macaroni and cheese, french fries, onion rings plated dinners Chocolate hot fudge brownie a la mode Miniature apple pies Banana split sundaes PLATED desserts *Chef attendant required Freshly brewed coffee and select teas WELL & BEING PLATED DINNERS beverage menu wine list 15 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS LUNCHEON BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 20 people. *Chef attendant required when indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS *SOUTHWESTERN 55 Green chili sweet corn tortilla soup, crispy tortilla strips Crisp red Romaine leaf salad, New Mexico chili croutons, shaved Asiago, marinated cherry tomatoes, traditional dressing Butter lettuce BLT wedge salad, sliced Heirloom tomatoes, snipped chives, crumbled Bleu cheese, chopped bacon, chipotlé ranch dressing SPECIALTY BREAKS Braised five-bean salad, mixed beans, avocado, poblano peppers, red bell pepper, cilantro, mint vinaigrette BREAK ENHANCEMENTS BBQ chicken quesadillas, Pepper Jack, flour tortillas, Southwest chili salsa bar, guacamole LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS *Chef attendant required, one per 150 guests. Chili negro enchiladas, caramelized zucchini, wild mushrooms, Oaxaca, cilantro pesto Campfire-grilled Atlantic salmon filet, crushed Yukon gold potatoes, asparagus, English cucumber and radish relish BOXED LUNCHES Cheddar and green chili sage cornbread, bunuelos whipped butter, Arizona honey PLATED LUNCHEONS Mini caramel flan Chipotle brownies Hors d’oeuvres COLD reception STATIONS Margarita tarts Freshly brewed coffee and select teas HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 16 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS LUNCHEON ENHANCEMENTS All pricing is per person. Minimum charge is for 10 people. *Chef attendant required when indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS INDIVIDUAL POT PIES 12 Please select two: Traditional: chicken, peas, carrots, onions Seafood: lobster, crab and shrimp Vegetarian: seasonal vegetables Sheppard’s style: beef, potatoes, corn, carrots, peas Southwestern: slow-roasted pork, black beans, corn, mild green chiles, cilantro INDIVIDUAL COBB SALADS 7 Chopped Iceberg and Romaine lettuces, endive, watercress, diced tomato, bacon, chicken, egg, avocado, chives, Roquefort cheese, red wine vinaigrette ALTERNATIVE SOUP SELECTION 2 Please select one: White bean and roasted tomato, sage pesto Tomato tortilla, fresh avocado, blue corn tortilla strips Yellow tomato gazpacho Roasted corn, New Mexico chile cream Creamy forraged mushroom, sherry Traditional onion gratin *HAND-MADE MALTS & MILKSHAKES 5 Classic chocolate, strawberry, vanilla *Chef attendant required. DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 17 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS BOXED LUNCHES All pricing is per person. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS LUNCH ON THE GO 38 Please select three: Oven-roasted turkey, applewood-smoked bacon, Jack cheese, chipotle mayo, sourdough Peppered roast beef, Emmental Swiss, horseradish mayo, onion Swiss roll Shaved country ham, double cream Brie, balsamic syrup, pumpernickel roll Sliced prosciutto, Provolone, shredded Iceberg and tomato, artisan olive bread Grilled, marinated garden vegetables, fresh Mozzarella, basil pesto, herb ciabatta Rustic Ahi tuna salad, tomato, frisee, red pepper aioli, red onion roll Please select one: Pommery mustard pee-wee potato salad Tomato bocconcini salad Pasta salad with seasonal vegetables Includes: Whole fruit Potato chips Giant chocolate chip cookie BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 18 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS PLATED LUNCHEONS CONTINENTAL BREAKFAST All pricing is per person. Plated luncheon pricing includes assorted rolls with sweet creamery butter, one soup or salad, one entrée, one dessert, and freshly brewed coffee and select teas. Additional courses $8 per person. COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners Soups: White bean and roasted tomato, sage pesto Tomato tortilla, fresh avocado, blue corn tortilla strips Yellow tomato gazpacho Roasted corn, New Mexico chile cream Creamy forraged mushroom, sherry Traditional onion gratin Salads: Baby Romaine spears, white anchovies, Piquillo peppers, croutons Mixed tomatoes, Mozzarella, cilantro vinaigrette Mixed organic greens, frisee, farm fresh herb vinaigrette Baby beets, tiny greens, Point Reyes Bleu cheese, pistachios, truffle vinaigrette Pineapple carpaccio, spicy greens, tiny tomatoes, citrus-cumin dressing Mediterranean greens, cucumber, tomatoes, olives, barrel-aged Feta, white balsamic dressing Entrées: Organic chicken breast, peppered pistachio crust, pulped heirloom tomatoes, Japanese eggplant 48 Poached Amish-style chicken, asparagus, fava beans, micro arugula, crisp pancetta 49 Chicken le Cordon Bleu, pearl onions, Parisian zucchini, heriçot verts, bechamel 47 Poached halibut, Israeli couscous, teardrop tomatoes, fresh mint, red jalapeño vinaigrette 51 Seared pacific salmon, pee-wee potatoes, trumpet mushrooms, pinot noir reduction 50 Ahi tuna steak, pappardelle pasta, fresh oregano 52 Slow-roasted red snapper, red wine risotto, wild thyme, baby asparagus 48 Burger trilogy: lobster, angus and duck, and vegetable mini burgers, gaufrette potatoes 50 Braised beef short ribs, horseradish parsley potato puree, cipollini onions, red wine jus 50 Roast loin of venison, molé, dried cherries, baby root vegetables 50 Ricotta cavatelli pasta, short rib ragu, peas, onions and sage 46 Turnip risotto cakes, forraged mushroom, spinach puree 55 House-made fettuccine, artichokes, Calabria chiles, shaved ricotta 55 Desserts: Strawberry swirl cheesecake, strawberry compote, vanilla bean whipped cream Flourless chocolate cake, raspberry mousse, fruit of the forest jelly Milk chocolate mousse, Oreo™ cookie crust, caramelized pecans, carmel chocolate glaze Roasted hazelnut cake, praline milk chocolate mousse, creamy lemon, Nutella™ whipped cream Almond cake, bittersweet chocolate ganache, coffee buttercream, chocolate glaze Pate sucree, house-made apple butter, Calvados cream, roasted apple, caramel French flan, citrus-macerated seasonal berries, Tahitian vanilla bean whipped cream, orange chip PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 19 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS HORS D’OEUVRES All pricing is per dozen. Minimum of one dozen per selection. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS VEGETARIAN HORS D’OEUVRES SAVORY HORS D’OEUVRES Hot Vegetarian spring rolls with carrot plum sauce 72 Curried vegetable samosas with mango chutney 72 Phyllo-wrapped spinach and Feta purses 72 Traditional tortilla Española potato omelette with fresh parsley and basil oil 72 Vegetable empanadas Hot Kalbi-glazed pork belly skewers 96 Coconut milk, Thai-style chicken satay with spicy peanut sauce 84 Braised short ribs with Mandarin orange aioli 96 Red curry beef satays, pineapple and jalapeño 84 Mini beef empanadas, mango salsa 84 Buffalo-style chicken bites with creamy Bleu cheese dressing 84 Baby lamb chop lollipops, rosemary, lemon, EVOO 96 Beef tenderloin, portobello mushroom, horseradish aioli 96 Tandoori-spiced lamb, roasted tomato caponata 96 Crispy compressed chicken breast with thyme, sautéed Chanterelle mushrooms 84 House-made “00” ricotta cavatelli pasta and braised pork cheeks, Pommery mustard demi 84 Cold Stuffed grape leaves with Meyer lemon oil 72 Sun-dried tomato and olive bruschetta 72 Baked mini potatoes with chive aioli 72 Oven-roasted tomato and quinoa salad, Manchego 72 Grilled eggplant and smoked tomato bruschetta 72 Grilled eggplant, zucchini and tomato, sea salt, EVOO 72 SEAFOOD HORS D’OEUVRES Hot Shrimp shu mai with ponzu dipping sauce 84 Salmon spring rolls with sweet chili mayonnaise 84 Dungeness crab cakes with lemon and chive aioli 84 Cold Seared beef tenderloin crostini with Gorgonzola 96 Crisp calamari, jalapeño cilantro dipping sauce 84 Cold Tuna tataki, wakame and cucumber salad 96 Yellowtail tuna sashimi with shiso and black truffle dressing 84 Seared scallops with charred fruit salsa 96 Salmon sashimi with American caviar 96 Jumbo shrimp, basil and citrus marinade 96 New England lobster rolls 96 dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 20 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS COLD RECEPTION STATIONS All pricing is per person, unless otherwise indicated. Minimum charge is for 20 people, unless otherwise indicated. *Chef attendant required when indicated. CHARCUTERIE 18 Cured salami, Sopressata, Capicola, Prosciutto, dried sausage, cured and brined olives, peppers, fig jam, English crackers and a selection of crusty bread MEZZE 16 Traditional hummus, tzatziki, baba ghanoush, Taramosalata, brined olives, crisp Romaine and endive spears, toasted pita chips BOXED LUNCHES PLATED LUNCHEONS DOMESTIC CHEESES 17 Monterey Jack, Wisconsin Cheddar, Maytag Blue, Cowgirl Creamery Fromage Blanc, Cypress Grove goat with dried fruits, grapes, freshly baked artisan breads and crackers INTERNATIONAL CHEESES 19 Parmigiano Reggiano, Morbier Windsor Red, Roquefort, Manchego, Brie, salted and candied nuts, dried fruit, freshly baked artisan breads, lavosh, grissini MARKET FRESH CRUDITÉS 14 Assorted baby vegetables served with chunky Bleu cheese, peppered ranch and guacamole dipping sauces Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS *SUSHI BAR 40 Serving size is 5 pieces per person. $6 per additional piece. Maki sushi assortment of sushi rolls Nigiri sushi, tuna, salmon, whitefish, ebi shrimp, tako Sashimi fresh from the market DESSERTS *Chef attendant suggested. dinner buffets Accompaniments include: Soy sauce, wasabi, pickled ginger, chopsticks plated dinners *BEVERLY HILLS CAVIAR BAR PLATED desserts Pricing is per dozen. Minimum of one dozen per selection. Poached colossal shrimp cocktail 72 East and West coast oysters 72 Jumbo lump crab louie martini 180 Alaskan king crab legs 120 Little neck clams 84 Maine lobster medallions 132 Florida stone crab claws 132 *Available October – May Accompaniments include: LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS CHILLED SHELLFISH DISPLAY Malossol American Osetra caviar 120 per ounce Imperial Sevruga caviar 220 per ounce American Sturgeon Black caviar 100 per ounce Creamy horseradish, cocktail sauce, mignonette, Tabasco™ sauce, lemon wedges *INDIVIDUAL SALAD SPHERES Choose any 2 for $20 per person. Additional selections $6 per person Caesar salad, Romaine hearts, Parmesan, herbed croutons, classic Caesar dressing Farro and wheat berry, grilled asparagus, roasted mushrooms, mirepoix, EVOO Margarita-marinated colossal shrimp, roasted pineapple, watercress, tomatoes, toasted pepitas, citrus-cumin dressing Classic Cobb, tomato, bacon, avocado, quail eggs, aged Monterey Jack, green goddess dressing Seared rare Ahi tuna Niçoise, fingerling potatoes, chopped egg, Niçoise olives, haricot verts, tiny tomatoes, tender greens, shallot-herb vinaigrette Capri, vine-ripened tomatoes, bocconcini, micro basil, aged balsamic, EVOO Mixed Asian greens, Thai-spiced beef, cherry tomatoes, Mandarin orange segments, cashews, hot and sour ginger dressing Wood-roasted artichoke bottoms, cured Manchego, Serrano ham, Piquillo peppers, garden herbs *Chef attendant suggested. *Chef attendant required. WELL & BEING PLATED DINNERS beverage menu wine list 21 Accompaniments include: Chopped egg, sour cream, minced onion, chives, citrus, melba toast, blinis All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS HOT RECEPTION STATIONS All pricing is per person. Minimum charge is for 20 people. *Chef attendant required for all stations. *CHILI-GLAZED BEEF 32 Slow-roasted striploin of beef, chimichurri sauce, pan de queso *PROSCIUTTO DE PARMA 28 Fresh seasonal melons, garlic-truffle white bean puree, tomato-fig jam, French baguettes, grissini sticks *ROAST LEG OF LAMB 15 *ADOBO-SPICED TURKEY BREAST 12 Cranberry-orange chutney, jalapeño-bacon corn muffins, snipped chive aioli Add deep-fried turkey legs for $10 per person *SICILIAN PASTA 25 Please select two: Cavatelli, lobster-crab bolognese Cheese ravioli, spinach, charred tomato, basil pesto Penne, wild mushrooms, oregano, classic tomato sauce Rosemary and garlic marinated, mint demi glace BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES *CHURASSCO GRILL *RISOTTO 30 *Available for outdoor events only Marinated cuts of char-grilled beef, pork and sausage, chimichurri, crisp yucca chips *SALT-CRUSTED SEASONAL FISH 12 Baked whole seasonal fish, confit beets, radishes, chives PLATED LUNCHEONS Hors d’oeuvres *PISTACHIO-CRUSTED ATLANTIC SALMON 12 Artisan dinner rolls, sweet creamery butter COLD reception STATIONS HOT reception STATIONS *WHOLE ROTISSERIE CHICKEN Brown gravy, buttermilk biscuits, honey, sweet creamery butter 12 DESSERTS dinner buffets plated dinners *BBQ MOP BEEF BRISKET 16 Hickory BBQ sauce, Parker House dinner rolls, sweet creamery butter 22 Please select two: Asparagus, wild mushroom, Pecorino Romano Rustic rabbit, sage, pancetta Milanese-style, saffron, Parmesan, black truffle *ULTIMATE MAC & CHEESE BAR 20 Pastas: elbow macaroni, small shells, orcchiette Cheeses: sharp Cheddar, truffle Gruyere, Fontina Toppings: applewood-smoked bacon, Italian sausage, country ham, Prosciutto, caramelized onions, roasted peppers, wild mushrooms, sundried tomatoes, baby spinach *Chef attendant required, one per 50 guests *ABUELA’S SIZZLIN’ FAJITAS 30 *Available for outdoor events only Marinated light and dark meat skinless chicken, tender sirloin beef strips, La Hacienda fajita spices, trio of signature salsas, fresh guacamole, Mexican crema, shredded Jack and aged Cheddar, fresh lime, house-made flour tortillas Please select three: Salsas: Charred tomatillo, salsa fresca, mango-lime, papaya-black bean, chipotlé pico de gallo, salsa verde Additional selections $4 per person PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 22 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT RECEPTION STATIONS (CONTINUED) All pricing is per person. Minimum charge is for 20 people. *Chef attendant required where indicated. *VIP MINI BURGER BAR 22 Serving size is 1.5 pieces per person HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS For outdoor events, sliders will be cooked using our EVO grill, assembled and served to guests freshly made Please select two: TO-GO BREAKFASTS Juicy Ribeye Lucy: ground ribeye steak, melted Roaring 40’s Blue and Wisconsin smoked Cheddar SPECIALTY BREAKS Surf and Turf: Black Angus beef, lobster, grilled asparagus, hollandaise sauce BREAK ENHANCEMENTS Black Buffalo: buffalo patty, caramelized onions, baby spinach, olive tapenade, sliced tomato Hawaiian Chicken: marinated chicken breast, roasted pineapple, grilled green onions LUNCHEON BUFFETS Salmon Filet: seared salmon, smoked salmon, tomato, watercress, cucumber salad, red onion, sesame seed bun LUNCHEON ENHANCEMENTS Rossini Burger - *$10 supplemental charge Ground Kobe burger, sautéed foie gras, shaved black truffles, Madeira sauce *Chef attendant required, one per 50 guests BOXED LUNCHES PLATED LUNCHEONS *FRITES & TREATS BAR 22 Frites – Please select three: Hand-cut sweet potato fries Wedge-cut russet potato fries Southwest seasoned curly fries Thick-cut Idaho chips Root vegetable chips *Chef attendant required for outdoor events, one per 50 guests Cheeses and Meats – Please select three: Crispy pork belly lardons Shredded short rib Tillamook Cheddar Parmesan Goat cheese crumbles Dips – Please select three: Smokey Bleu cheese fondue Onion-chive crème fraiche Vegetarian chili Roasted red pepper hummus La Hacienda-style bean dip Additional selections $5 per person Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 23 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS RECEPTION DESSERTS *Chef attendant required where indicated. *SUNDAE STATION 18 Pricing is per person. Minimum 20 people. HOT BREAKFAST ENHANCEMENTS DESSERT SHOTS 72 Pricing is per dozen. Minimum of one dozen per selection. Flavors – Please select two: PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS Vanilla bean ice cream or gelato Chocolate ice cream or gelato Strawberry ice cream or gelato Pistachio ice cream or gelato Espresso ice cream or gelato Coconut sorbet Mango sorbet Raspberry sorbet *Chef attendant required Sauces – Please select two: LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS Strawberry shortcake Carrot cake Rocky road chocolate Lemon meringue MINIATURE DESSERTS 68 Pricing is per dozen. Minimum of one dozen. Chef’s selection of seasonal miniature cakes and tarts Dulce de leche Salty caramel Raspberry Butterscotch Grandma’s chocolate sauce Toffee Nutella™ Toppings – Please select four: Dark chocolate shavings Macerated berries Toasted coconut Candied Macadamia nuts Crushed Oreos™ Whipped cream Graham cracker crumbles Peanut butter cup chunks Roasted peanuts Funfetti® sprinkles Additional selections $2 per person dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 24 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS DINNER BUFFETS All pricing is per person. Minimum charge is for 20. *Chef attendant required. *TUSCAN TABLE 120 Marinated Farmers Tomatoes Heirloom and Beefsteak tomatoes, compressed melon, EVOO, balsamic, basil leaves Individual salad presentation PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS Spiced Lettuce Salad Rocket greens, radicchio, marinated fresh cheese, garbanzo beans, olives, cucumbers, cherry tomatoes, port wine vinaigrette Individual salad presentation Farro-Wheat Berry Salad Tuscan olive oil-marinated celery, carrots, shaved Pecorino, basil pesto Individual salad presentation Mixed Seafood Antipasto Charred octopus, rock shrimp, scallops, mussels, caper berries, peperoncini, parsley, roasted peppers, lemon, EVOO Pasta and Short Ribs Malfatti pasta, braised beef short ribs, wild mushrooms, whole grain mustard demi glace, shaved Pecorino BOXED LUNCHES Seared Mediterranean Sea Bass Fingerling potatoes, Cipollini onions, braised fennel, Roma tomato tapenade, red pepper coulis PLATED LUNCHEONS Hand carved, Cast Iron Seared NY Strip Loin Roasted garlic Gorgonzola compound butter, green peppercorn demi glace Hors d’oeuvres *Chef attendant required, one per 150 guests COLD reception STATIONS Roasted Organic Chicken Breast Asparagus, Prosciutto, oregano, Fontina, white wine horseradish veloute HOT reception STATIONS Baby Eggplant and Squash Caponata Salted capers, black olives, tomato confit, fresh herbs DESSERTS Hearth baked breads and rolls, roasted garlic and herb-infused olive oil dinner buffets Panna cotta Chocolate orange cake Mini pear and fig tart Seasonal fruit zabaglione plated dinners PLATED desserts Freshly brewed coffee and select teas WELL & BEING PLATED DINNERS beverage menu wine list 25 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST DINNER BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 50 people. *Chef attendant required. COLD BREAKFAST ENHANCEMENTS *LATIN FLAIR HOT BREAKFAST ENHANCEMENTS Caribbean Conch and Spiny Lobster Chowder Fresh herbs, chive-pepper oil 146 PLATED BREAKFASTS Scallop and Lychee Ceviche Pineapple, chives, pimentos, crispy plantain chips TO-GO BREAKFASTS Baby Whole Leaf Lechuga Salad Marinated hearts of palm, toasted pepitas, dried mango and papaya, cherry tomatoes, avocado cilantro lime dressing SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Octopus and Compressed Watermelon Salad Chayote squash, jicama, Spanish olives, red onions Individual salad presentation Adobo-Rubbed Whole Suckling Pig House-made tortillas, chimichurri, mango BBQ sauce *Chef attendant required, one per 150 guests Mojo Criollo Breast of Chicken Cumin, roast poblano-citrus supreme relish, mint, cilantro Grilled Latin-Style Churassco Flank Steak Blistered sweet peppers, chimichurri sauce, smashed black beans, tostones Hors d’oeuvres Charred Halibut Filet Smoked eggplant, coconut, lemongrass and tomato chutney, green poblano rice COLD reception STATIONS Grilled Sweet Corn on the Cobb Cotija, lime aioli HOT reception STATIONS DESSERTS Yucatán Roast Fingerling Potatoes Cilantro, lime, chilies Hearth-baked artisan breads and rolls, sweet creamery butter dinner buffets plated dinners Caramel flan Ibarra chocolate cake Churros, caramel tequila sauce Fruit filled empanadas PLATED desserts Freshly brewed coffee and select teas WELL & BEING PLATED DINNERS beverage menu wine list 26 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST DINNER BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 50 people. *Chef attendant required. COLD BREAKFAST ENHANCEMENTS *EAST MEETS WEST HOT BREAKFAST ENHANCEMENTS Tom Kha Soup Coconut chicken soup, lemongrass, lime, mushrooms 125 PLATED BREAKFASTS Rock Shrimp, Scallop and Squid Salad Lemongrass, asparagus, baby corn, cilantro, spicy tamarind dressing TO-GO BREAKFASTS Mixed Asian Greens Cherry tomatoes, shredded carrots, cucumber, Mandarin orange segments, cashews, Thai basil dressing SPECIALTY BREAKS BREAK ENHANCEMENTS Thai-Style Crisp Spring Rolls Vegetarian: carrot plum-sweet chili sauce Lemongrass: prawn mousse, plum sauce Salmon: sweet and sour sauce, spicy papaya salad LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Cold Noodle Bar Marinated tofu, snap peas, baby corn, cucumber, red chilies, bean sprouts, cilantro, spicy Thai dressing, sesame dressing Thai-Style Satay Station Marinated chicken, beef and shrimp skewers, cilantro slaw, cucumber salad, assorted sweet and spicy dipping sauces *Chef attendant required, one per 100 guests Peking-Style Roast Duck Breast Fried sticky rice, baby bok choy Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS Crispy-Skin Sea Bass Stir-fried Napa cabbage, Portobello mushrooms, miso butter sauce Kalbi-Braised BBQ Beef Short Ribs Mongolian BBQ sauce, vegetable Pad Thai DESSERTS Wok-Tossed Fresh Vegetables Chili, garlic, hoisin sauce dinner buffets Scallion and Ginger Fried Rice plated dinners PLATED desserts WELL & BEING PLATED DINNERS Bitter chocolate ginger beginet Kuzumochi Almond dofu Green tea sweet cream cake Freshly brewed coffee and select teas beverage menu wine list 27 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS DINNER BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 20 people. *Chef attendant required. *AMERICAN BISTRO FLAIR 110 Baby Spinach and Frisee Salad Bacon lardons, shaved red onion, balsamic dressing Individual salad presentation PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres Duck Fat-Roasted Beet and Fennel Salad Crumbled Roaring 40’s Blue cheese, golden raisins, pistachios, herbed-shallot dressing Individual salad presentation Heirloom Tomato and Buffalo Mozzarella Salad Micro herbs, shiso, shallot vinaigrette Individual salad presentation Alaskan Wild Salmon Broccolini, zucchini, cauliflower, horseradish cream Oven-Roasted, All-Natural Rosemary Chicken Tomato ragu, caramelized garlic, Red Bliss potatoes Pork Loin Roast Carving Station Fresh thyme and honey mustard glaze, apples, mirepoix, natural jus *Chef attendant required, one per 150 guests. Sea Salt and Cracked Black Pepper Baked Potato Bar Smoked Gouda sauce, shredded sharp Cheddar, basil Mascarpone, truffled Tremer goat cheese, smoked bacon, chili, Prosciutto, green peas, sweet corn, broccoli florets, cauliflower COLD reception STATIONS Artisanal bread basket, sweet creamery butter HOT reception STATIONS NY cheesecake Pecan pie Key lime pie Strawberry shortcake trifle Rum raisin and pear bread pudding DESSERTS dinner buffets Freshly brewed coffee and select teas plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 28 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST DINNER BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 20 people. *Chef attendant required. COLD BREAKFAST ENHANCEMENTS *BASQUE TABLE HOT BREAKFAST ENHANCEMENTS Chopped Tender Baby Romaine Hearts Barrel-aged Feta, sweet Pepadew peppers, olives, creamy black pepper dressing PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS 128 Wheat Berry Salad Tomatoes, cucumber, red onion, EVOO, Minus 8 vinegar, oregano Roasted and Grilled Vegetable Mezze Artichokes, zucchini, squash, cured Manchego, roasted Holland pepper dip, Greek tzatziki dip, pita bread Grilled Calamari Fresh mint, oregano, Santorini capers, red wine vinegar, EVOO aioli Traditional Spanish Paella Tender chicken, Txistorra, shrimp, mussels, scallops, Piquillo peppers, Valencia rice in saffron broth USDA Choice Bone-In Rib Eye Rosemary aioli, horseradish aioli, port wine reduction, soft rolls with sweet creamery butter *Chef attendant required, one per 100 guests. Grilled Wild Salmon Filet Olive oil-lemon sauce, rainbow Swiss chard, Bloomsdale spinach sauté Lamb Shoulder Roast Yukon gold potatoes, asparagus, sherry wine and lamb jus *Chef attendant required, one per 150 guests. Fig and Goat cheese purse Chocolate forest berry cake Caramel budino Rhubarb almond Bavarian cream Freshly brewed coffee and select teas dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 29 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST DINNER BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 20 people. *Chef attendant required. COLD BREAKFAST ENHANCEMENTS *SOUTHWESTERN HOT BREAKFAST ENHANCEMENTS Velvet Charred Corn Soup Jalapeño popcorn, pureed charred corn, Poblano-coriander crème PLATED BREAKFASTS 118 Ancho Chili-Spiced Squash Salad Romaine hearts, Butter lettuce, tomatoes, oregano, Cotija, roasted garlic dressing TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS Baby Spinach & Gala Apple Salad Glazed pecans, Bleu cheese, spicy orange vinaigrette Tender Pork Belly Carnitas Tamales Roast tomatillo-green chili salsa, New Mexico chili salsa, avocado-lime crèma, Cotija Camp-Fired Arctic Char Braised mussels, fennel charred tomato broth Chipotle-Glazed Flank Steak Carving Station Blackberry BBQ sauce, collard greens, green chili mashed potatoes *Chef attendant required, one per 150 guests. EVO-Grilled Rock Shrimp Tacos Small soft corn tortillas, tomatillo salsa, avocado, cilantro, tomatoes, papaya and mango New Mexico chile relish *Chef attendant recommended, one per 150 guests. Fresh Ceviches - Please select two: Red Snapper: green apple, chayote squash, cilantro Octopus: radish, watermelon, jicama, red onion Ahi Tuna: Portabello mushrooms, green onion, artichoke, sesame chili Squid: julienned Holland peppers, cucumber, onion, tomato, chive oil Baby Scallop: mango, papaya, lychee, peppers, coconut, salmon roe Salmon: Cherry tomatoes, cucumber, yellow pepper, red onion Accompaniments include: Blue corn tortillas, assorted root chips dinner buffets plated dinners Prickly pear cheesecake Chocolate avocado flan Chipotle brownie bar Apple enchilada, cinnamon caramel sauce PLATED desserts Freshly brewed coffee and select teas WELL & BEING PLATED DINNERS beverage menu wine list 30 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST DINNER BUFFETS (CONTINUED) All pricing is per person. Minimum charge is for 50 people. *Chef attendant required. COLD BREAKFAST ENHANCEMENTS *CROWN P COOKOUT HOT BREAKFAST ENHANCEMENTS Pork Chile Verde Soup Fresh flour tortilla chips, smoked Gouda fondue PLATED BREAKFASTS TO-GO BREAKFASTS 150 Chilled Iceberg Cup Salad Fresh corn, tomatoes, fresh herbs, chive and shallot dressing Farro and Wheat Berry Salad Charred forrest mushrooms and asparagus SPECIALTY BREAKS BREAK ENHANCEMENTS Cowboy Caviar Salad Black eyed peas, pinto beans, blistered Tear Drop tomatoes, grilled corn, avocado, chili-sweet lime vinaigrette LUNCHEON BUFFETS Chuck Wagon Sweet Potato Salad Roasted jalapeños, scallions, honey-glazed crushed pecans LUNCHEON ENHANCEMENTS Baked Macaroni & Cheese Poblano Chiles, Cheddar BOXED LUNCHES Seasonal Roasted Corn PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets Salt & Cracked Pepper Baked Potato Bar Baked Potatoes: Red Bliss, Peruvian purple, Russet Cheeses: Sharp Cheddar, truffle Gruyere, Parmesan Toppings: Applewood-smoked bacon, country ham, Prosciutto, caramelized onions, roasted peppers, wild mushrooms, snipped chives, crème fraiche, sweet creamery butter, fine herbs, broccoli florets, truffle oil Campfire Cookout Open-flame, mesquite-grilled for outdoor events. Hand-carved for indoor events. Dr. Pepper™ BBQ Baby Back Ribs: Dr. Pepper™ BBQ sauce, baked beans, jalepeño corn bread *Chef attendant required, one per 150 guests. USDA Prime Top Round Roast: rosemary aioli, horseradish aioli, port wine reduction, soft rolls with sweet creamery butter *Chef attendant required, one per 150 guests. Camp-Fired Arctic Char: braised mussels, charred fennel tomato broth plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 31 Key lime pie Make-your-own S’mores Strawberry pretzel cheesecake Chocolate chip cookies Grilled brown butter pound cake, Foster sauce Freshly brewed coffee and select teas All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED DINNERS All pricing is per person. Plated dinner pricing includes assorted rolls with sweet creamery butter, freshly brewed coffee and select teas, and the choice of one a la carté dessert selection. FAR EAST INSPIRATION 130 LAKESIDE SUNSET 130 Grilled tiger prawns, rice noodles, fresh chilies, garlic, lime, red curry, lemongrass broth Optional course, additonal $10 per person Sashimi-grade Ahi tuna crudo, watermelon radish, Hawaiian sea salt, Wakame salad, cracked pepper Ahi amarillo vinaigrette Marinated and grilled hearts of palm salad, tiny tomatoes, daikon, Shitake mushrooms, carrot curls, mixed lettuce, peppercorn and blood orange dressing Grilled all-natural beef filet, jumbo cold water prawn, ripe tomato, smoked bacon and pea pureed potatoes, charred corn relish, caramelized onion jus, market vegetable, saffron butter PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS American ‘Kobe’ flat iron, citrus butter-poached lobster tail, kaffir lime-scented black forbidden rice, seasonal market vegetables Szechuan peppercorn sauce, sake emulsion AMERICAN FARM 95 Boston Bibb lettuce, caramelized seasonal apples, double cream Brie, duck prosciutto, stone-ground mustard, champagne vinaigrette LUNCHEON BUFFETS WESTERN CHIC LUNCHEON ENHANCEMENTS Pan-seared diver scallop, wild mushrooms, silky corn puree, basil oil, pea tendrils Optional course, additonal $10 per person Cowboy cut, naturally-raised veal chop, duck fat-roasted Fingerling potatoes, seasonal market vegetables, natural pan jus Little Gem lettuce, crispy pancetta, poached pear, crumbled Roaring 40’s Bleu cheese, toasted pignolis, white balsamic vinaigrette SOUTHERN NIGHTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS 105 Grilled naturally-raised USDA Prime ribeye steak creamy horseradish-whipped potatoes, seasonal market vegetables, Bearnaise sauce, sauce Au Poivre HOT reception STATIONS SONORAN SUNDOWN DESSERTS Tender Lolla Rossa and Little Gem lettuces, crumbled Chevre, candied spiced pecans, Teardrop tomatoes, lemon and desert honey shallot vinaigrette dinner buffets plated dinners 100 100 Lump crab, tomato, avocado, organic baby greens, pickled red onion, cucumber, Wildflower honey and peach dressing 24-hour bourbon-braised beef short ribs, creamy white Cheddar grits, seasonal market vegetables, natural jus reduction, chive oil Habanero bacon-wrapped Berkshire pork chop, pan-seared scallop, spiced ginger-sweet potato puree, seasonal market vegetables, tequila-infused jus PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 32 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED DINNERS (CONTINUED) All pricing is per person. Plated dinner pricing includes assorted rolls with sweet creamery butter, freshly brewed coffee and select teas, and the choice of one a la carté dessert selection. CANYON RANCHER TUSCAN VINEYARD 100 85 Butternut squash risotto, crispy pork belly, long beans, Shiitake mushrooms, port soaked cherry jus Optional course, additonal $10 per person Baby arugula, marinated Sweet 100 tomatoes, garlic confit, shaved Parmesan, sweet basil, balsamic and herb dressing Hombolt Fog goat cheese, roasted marinated beets, tender lettuces, candied walnuts, Banyuls vinaigrette Braised Berkshire pork shank ‘Osso Bucco’, local citrus gremolata, natural jus, stone ground polenta, Pecorino Toscano, seasonal market vegetable PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres Charred wild sea bass, caramelized baby fennel, tomato and saffron emulsion, bulgar and lentil pilaf, caramelized cipollinis, seasonal market vegetables RANCHER’S DAUGHTER 90 / 100 Jumbo lump crab cake, almond-dried fruit relish, charred yellow pepper aioli Optional course, additonal $10 per person RUSTIC TABLE 89 Heirloom tomatoes, Burrata, basil pesto, 25-year balsamic, baby Rainbow beets Brasserie-style roasted all-natural chicken, Oregon pinot noir and rosemary reduction, wild rice succotash, seasonal market vegetables Endive and watercress salad, marinated artichoke stems, Feta, Piquillo peppers, cured olives, sherry vinaigrette Apple cider and thyme glazed all-natural chicken, brandied pear compote, Calvados reduction, roasted cauliflower and parsnip puree, seasonal market vegetables COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 33 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS PLATED DESSERTS All pricing is per person. Plated dinner pricing inludes the choice of one a la carte dessert selection. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS A LA CARTE DESSERT DESSERT SUPPLEMENTS HOT BREAKFAST ENHANCEMENTS Milk chocolate passion fruit mousse, apricot gelée, chocolate hazelnut streusel, hazelnut brownie Chocolate Trio White chocolate mousse and exotic fruit parfait Milk chocolate mousse mini cone Bittersweet chocolate decadence cake, fresh raspberries PLATED BREAKFASTS Silky chocolate mousse, strawberry gelée, dulce de leche caramel, roasted hazelnut cake, salted sable briton TO-GO BREAKFASTS Banana and pear paté de fruit, coconut nougatine, dulcy white chocolate mousse, roasted banana cake SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Passion fruit cream, strawberry mousse, Jiavara cremeux, chocolate financier, lime briton, pink grapefruit fluid gel Lemon poppyseed cake, frozen raspberry semifreddo soufflé, coconut crunch, vanilla mango coulis, sesame tuile 6 Southern Trio Mini Key lime bar Rum-roasted pecan tart Georgia peach crème bruleé Tasters Trio Hazelnut bravados, lemon ceam roasted hazelnut cake Vanilla bean crème bruleé, coffee cream, caramel toffee Chocolate ganache tart, caramelized banana Chocolate mousse, chocolate ganache, caramel chocolate chantilly, hazelnut diquois, caramel glaze, chocolate sable briton Almond financier, raspberry cream, basil essence, Chai tea rice puffs, candied fennel, red wine caramel Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 34 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS WELL & BEING PLATED DINNERS CONTINENTAL BREAKFAST All pricing is per person. Plated dinner pricing inludes assorted rolls with sweet creamery butter and freshly brewed coffee and select teas. COLD BREAKFAST ENHANCEMENTS LIVE IT WELL HOT BREAKFAST ENHANCEMENTS Chickpea salad, curry-roasted cauliflower, piquillo pepper, golden raisins, garden Gem lettuces, herbs PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS 115 DESERT LIFESTYLE 115 Hen of the Woods mushroom paté, sweet onion marmalade, pickled mustard seeds, house-made pickles Optional course, additonal $5 per person Pureed celery root and heriloom carrot soup, pumpkin seeds, arugula pesto, crème fraîche Optional course, additonal $5 per person Crimson lentil soup, miso-glazed local seasonal root vegetables, crispy leeks Turnip risotto cakes, forraged mushroom, spinach puree, crisp Parmesan cracker House-made fettuccine, artichokes, Calabria chiles, shaved ricotta Coconut sorbet, soy white chocolate brûlée, gingerbread, cranberry compote Soy chocolate mousse, gluten-free chocolate crumble, rose-soaked wild berries LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 35 All prices are in US Dollars and are valid through through June 30, 2015. Menu items may contain nuts and nut by-products – please advise your Catering Manager of any allergies. Please inquire about sustainable or organic menu alternatives. *Consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne illness. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Chef Attendant required where indicated for $150 per attendant. One Chef Attendant required per 100 guests, unless otherwise indicated. BREAKFAST BUFFETS BEVERAGE MENU All pricing is per drink, unless otherwise indicated. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS CALL BAR 11 Svedka vodka Pinnacle gin Cruzan rum Sauza Gold tequila Evan Williams bourbon John Barr scotch DOMESTIC BEER 6 IMPORTED BEER 7 DELUXE BAR 13 Finlandia vodka Bombay Dry gin Bacardi Silver rum Sauza 100% Agave tequila Seagrams VO whiskey Jack Daniel’s bourbon Dewars scotch SOFT DRINKS CRAFT & LOCAL BEER 8 TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS PREMIUM BAR 15 Ketel One vodka Plymouth gin Appelton rum Camerana 100% Agave tequila Canadian Club whiskey Maker’s Mark bourbon Johnnie Walker Red scotch 5 MINERAL WATERS 5 HOUSE WINE Pricing is per bottle. Canyon Road, California Chardonnay, Merlot, Cabernet Sauvignon 46 Ravenswood, California Chardonnay, Merlot, Cabernet Sauvignon 48 Estancia, Mendocino, California Chardonnay, Merlot, Cabernet Sauvignon 52 CRAFT COCKTAIL EXPERIENCES Enhance your event with custom specialty bars and drinks. Please inquire about options. DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 36 All prices are in US Dollars and are valid through through June 30, 2015. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Cellar wines are hand selected by the resort sommelier to enhance your 5 Diamond event. Each wine may be purchased by the single bottle (7 days notice sug-gested) or for large groups (30 days notice suggested) and are based on availability from the vineyards. Detailed vintage & varietal information is available upon request. One Bartender of $150.00 plus tax will be provided for every 100 guests. A bar set-up fee of $150.00 will be incurred for additional bars that are requested over the Fairmont Scottsdale Princess’ standard, as well as a bartender fee. Pricing includes basic mixer set-up, liquor, and beer selections based on consumption per beverage served. Wine is based on consumption for all package, host and cash bars. The sale and service of alcoholic beverages is regulated by the Arizona State Liquor Commission. Fairmont Scottsdale Princess, as licensee, is responsible for the administration of these regulations. It is a Resort policy that liquor may not be brought into the Resort for use in banquet or hospitality functions. Fairmont Scottsdale reserves the right to adjust prices without notice based on market conditions. Arizona State liquor laws permit alcoholic beverage service Monday-Saturday from 6am-2am and 10am-2am on Sunday. BREAKFAST BUFFETS WINE LIST All pricing is per bottle. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS HOUSE WINE OTHER WHITES GREEN PARTNERSHIP WINES Campanile, Friuli, Pinot Grigio 52 Antinori Santa Cristina, Tuscany, Pinot Grigio 60 Bottega Vinaia, Trentino, Alto- Adige, Pinot Grigio 72 Joel Gott, Willamette Valley, Oregon, Pinot Gris 62 Simi, Sonoma, California, Sauvignon Blanc 61 Kim Crawford, Marlborough, New Zealand, Sauvignon Blanc 66 New Harbor, Marlborough, New Zealand, Sauvignon Blanc 76 Clean Slate, Mossel, Germany, Riesling 52 Ramon Bilbao, Rias Baixas, Albarino 52 Conundrum, California, Meritage 68 Canyon Road, California 46 Ravenswood, California 48 Estancia, Mendocino, California 52 Fairmont believes in and supports the sustainability of our planet. As part of our contribution to the green movement, we have partnered with Trinity Oaks to plant a tree for every bottle of wine sold. Please help us to make the world a better place and consider making this wonderful Napa County wine part of your program. Trinity Oaks, Merlot 54 Trinity Oaks, Cabernet Sauvignon 54 Trinity Oaks, Pinot Noir 54 Trinity Oaks, Chardonnay 54 Trinity Oaks, Pinot Grigio 54 This selection of white wines represents the light and crisp varietals featuring notes of bright citrus fruits, melon and pear. These wines will pair well with seafood, shellfish, sushi, herbs and cheeses. CHAMPAGNE & SPARKLING Michelle, Brut 46 Mumm, Brut, Sparkling Wine, Napa valley, California 68 Moet & Chandon, Imperial, Champagne, France 125 vueve Cliquot, Yellow Label, Champagne, France 145 Moet & Chandon, Dom Perignon, Champagne, France 399 CHARDONNAY Bonterra, Organic, Mendocino 54 Chateau St. Jean, Russian River 58 A by Acacia, Napa, California 62 Sonoma Cutrer, Russian River, California 68 Jordan, Russian River, California 90 Cakebread Cellars, Rutherford, California 119 dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 37 All prices are in US Dollars and are valid through through June 30, 2015. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Cellar wines are hand selected by the resort sommelier to enhance your 5 Diamond event. Each wine may be purchased by the single bottle (7 days notice sug-gested) or for large groups (30 days notice suggested) and are based on availability from the vineyards. Detailed vintage & varietal information is available upon request. One Bartender of $150.00 plus tax will be provided for every 100 guests. A bar set-up fee of $150.00 will be incurred for additional bars that are requested over the Fairmont Scottsdale Princess’ standard, as well as a bartender fee. Pricing includes basic mixer set-up, liquor, and beer selections based on consumption per beverage served. Wine is based on consumption for all package, host and cash bars. The sale and service of alcoholic beverages is regulated by the Arizona State Liquor Commission. Fairmont Scottsdale Princess, as licensee, is responsible for the administration of these regulations. It is a Resort policy that liquor may not be brought into the Resort for use in banquet or hospitality functions. Fairmont Scottsdale reserves the right to adjust prices without notice based on market conditions. Arizona State liquor laws permit alcoholic beverage service Monday-Saturday from 6am-2am and 10am-2am on Sunday. BREAKFAST BUFFETS WINE LIST (CONTINUED) All pricing is per bottle. CONTINENTAL BREAKFAST COLD BREAKFAST ENHANCEMENTS HOT BREAKFAST ENHANCEMENTS PLATED BREAKFASTS TO-GO BREAKFASTS SPECIALTY BREAKS BREAK ENHANCEMENTS LUNCHEON BUFFETS MERLOT Kenwood, Sonoma, California 54 Folie a Duex, Sonoma, California 64 Franciscan, Napa, California 68 Rutherford Hill, Napa, California 78 Sterling, Napa, California 92 PINOT NOIR Bonterra, Organic, Mendocino 54 Mark West, California 60 Chalone, Monterey, California 68 Bouchard, Burgundy, France 72 Raptor Ridge, Oregon 91 CABERNET SAUVIGNON Benziger, Organic, Sonoma, California 59 Kenwood, Sonoma, California 62 William Hill, Napa, California 66 Joseph Carr, Napa, California 78 Charles Krug Yountville, Napa, California 82 Uppercut, Napa, California 86 Clos du Val, Napa, California 92 OTHER REDS Terre de Trinci, Umbria, Sangiovese 53 Duboef, Beaujolais Villages, Gamay 54 Bodegas Palacio, Rioja, Rioja Crianza 56 Yangarra, McLaren Vale, Australia, Shiraz 60 Catena Vista Flores, Mendoza, Argentina, Malbec 62 Cline Ancient Vines, California, Zinfandel 66 Les Cadrans, France, Bordeaux 82 LUNCHEON ENHANCEMENTS BOXED LUNCHES PLATED LUNCHEONS Hors d’oeuvres COLD reception STATIONS HOT reception STATIONS DESSERTS dinner buffets plated dinners PLATED desserts WELL & BEING PLATED DINNERS beverage menu wine list 38 All prices are in US Dollars and are valid through through June 30, 2015. A taxable 24% service charge and 7.95% sales tax will be applied to all food and beverage prices. Cellar wines are hand selected by the resort sommelier to enhance your 5 Diamond event. Each wine may be purchased by the single bottle (7 days notice sug-gested) or for large groups (30 days notice suggested) and are based on availability from the vineyards. Detailed vintage & varietal information is available upon request. One Bartender of $150.00 plus tax will be provided for every 100 guests. A bar set-up fee of $150.00 will be incurred for additional bars that are requested over the Fairmont Scottsdale Princess’ standard, as well as a bartender fee. Pricing includes basic mixer set-up, liquor, and beer selections based on consumption per beverage served. Wine is based on consumption for all package, host and cash bars. The sale and service of alcoholic beverages is regulated by the Arizona State Liquor Commission. Fairmont Scottsdale Princess, as licensee, is responsible for the administration of these regulations. It is a Resort policy that liquor may not be brought into the Resort for use in banquet or hospitality functions. Fairmont Scottsdale reserves the right to adjust prices without notice based on market conditions. Arizona State liquor laws permit alcoholic beverage service Monday-Saturday from 6am-2am and 10am-2am on Sunday.
