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.
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