breakfast - Hilton › resources › media › hi › SNAOCHF › en_US › ...rice crispy treats...

hilton irvine / orange county airport

Prices are subject to change and do not include service charge and tax, currently 24% and 8.00% respectively

18800 MacArthur Blvd, Irvine CA. 92612 // 949-833-9999 // irvineorangecountyairport.hilton.com

breakfast

continental breakfast

“the duke” | 22 your choice of 2 juices local & seasonally inspired cut fruit freshly baked breakfast breads, muffins & croissants butter, fruit preserves & honey coffee, decaffeinated coffee & assorted hot teas

plated complemented by breakfast pastries, croissants, orange juice, coffee & tea service

main street usa | 25 freshly scrambled eggs, crispy smoked bacon or link sausage with country style potatoes

frittata | 24 cheese , ham, mushrooms, sweet peppers,

southern breakfast | 25 buttermilk biscuits topped with sausage patties, gravy, scrambled eggs & cheddar cheese grits

onions & tomatoes with country style potatoes

enhancements per person, add one or more enhancements to make “the duke” a full breakfast experience

oatmeal bar | 6 steel cut oats with fresh & dried fruits & berries, nuts & seeds brown sugar, maple syrup, regular & 2% milk

make your own yogurt parfait | 7 yogurt, seasonal fruits & berries house made granola, dried fruit shavings

smoked salmon & bagel station | 8 cream cheese, capers, minced red onions hardboiled egg, sliced lemons

fresh fruits & berries | 8 local and seasonal cut fresh fruits & berries

french toast | 6 local and seasonal fruits & berries, maple syrup and butter

spice up your breakfast | 6 farm fresh scrambled eggs *, salsa fresco, sliced avocado cotija cheese, fresh cilantro, corn & flour tortillas

warm up “the duke” | 4 pp/each item farm fresh eggs your way * scrambled, over easy, over medium or poached sausage link crispy smoked bacon

breakfast burrito | 6 scrambled eggs*, sausage or bacon country style potatoes, onions, cheddar cheese served with house salsa and sour cream

assorted scones | 5 blueberry, cinnamon, chocolate chip fruit preserves, honey & butter

ciabatta breakfast sandwich | 6 scrambled * or poached egg topped with swiss or american cheese

add any 2: honey cured ham, bacon, sausage, thin sliced turkey, mushrooms, sautéed onions, grilled peppers, spinach, grilled tomatoes

omelet station with chef attendant | 9 $100 chef attendant fee per 50 guests applies

turkey, honey-cured ham, smoked bacon, mushrooms, spinach, peppers, tomatoes, scallions, onions, cilantro, jalapenos shredded monterey jack & cheddar cheese

sliders | 6

mini scrambled egg* sliders with

cheese & bacon or cheese & smoked salmon

*egg white substitute available at $1.00 per person

**box it up – breakfast on the go available for some options – add $3.50 per person




a’la carte breaks by the gallon | coffee 75 decaffeinated coffee 75 hot tea selections 75 iced tea 48

lemonade 48

fruit punch 48 arnold palmer 48 fruit infused water 47

by the carafe | 29 orange juice grapefruit juice tomato juice cranberry juice apple juice

individual drinks | regular & diet soda 4 plain, sparkling & flavored water 4 assorted energy drinks 5 flavored iced teas 5 smoothie shots 5

per person | 6 sliced fruits & berries tortilla chips, guacamole & salsa potato chips & dip cracker jacks popcorn (assorted flavors or plain) peanuts (regular and dry roasted) assorted coffee cakes

by the dozen | 44 muffins or danish buttery croissants bagels & soft cream cheese gourmet cookies rice crispy treats brownies & blondies jumbo pretzels w/mustard & cheese dip

each | 4 ice cream bars whole fresh fruit granola & energy bars assorted candy bars

specialty breaks per person, all breaks come with coffee presentation

pick your color break | 18

orange, green, yellow or purple a culinary explosion of flavors and colors to rock your attendees in to action

cookie monster | 18 gourmet cookies, chocolate fudge brownies & blondies lemon and raspberry bars, rice crispy treats assorted soft drinks & bottled waters

7th

inning stretch | 18

warm soft pretzels, mustard dip, popcorn dry roasted peanuts, cracker jacks, candy bars arnold palmer (lemonade & iced tea) bottled waters

make your own parfait | 18 yogurt, seasonal fruits & berries, house made granola dried fruit shavings, trail mix & assorted bottled waters

caffeine addict | 18 build your own iced coffee station:

coffee, decaffeinated coffee & hot chocolate presentation

assorted flavored syrups, white & dark chocolate shavings

regular & flavored whipped cream, cinnamon sticks,

chocolate mousse, maraschino cherries, candy canes, sprinkles

energy builder | 18 hummus (original, black bean & spicy roasted garlic), tahini, pita bread, kale chips, black & green olives, fresh vegetables with tzatziki dip, dried fruits & nuts, flavored still & sparkling waters

all day beverage break station | 18 coffee, decaf and hot tea selections iced tea, assorted sodas & bottled water

wii™ interactive breaks interactive breaks require $150 set up fee and include use of wii™ system, games and flat screen tv. games available include wii™ sports, wii™ fit and guitar hero®. breaks available without wii™ at listed price.

the bowler | 20 chicken wings, potato skins, mini pizzas assorted soft drinks & flavored waters

the rocker | 21 assorted mixed nuts mini burgers, cocktail beef franks in a puff pastry chips, salsa & guacamole

california fitness freak | 21 garden fresh vegetables with asiago cheese, herb and lemon dip assorted power, energy & granola bars, kale chips, trail mix, fruit brochette with honey dip high energy beverages & bottled water

energy drinks




all day meeting packages

silver meeting package | 60

“the duke” continental breakfast | chilled orange & cranberry juice freshly baked breakfast breads, muffins & croissants butter, fruit preserves & honey coffee, decaffeinated coffee & assorted hot teas

am break |

assorted granola bars

assorted soft drinks & bottled water

coffee, decaffeinated coffee & assorted

hot teas

pm break |

homemade cookies & brownies

assorted energy & candy bars



hot teas

gold meeting package | 80

“the duke” continental breakfast| chilled orange & cranberry juice sliced fresh seasonal fruit breakfast breads, muffins & croissants butter, fruit preserves & honey coffee, decaffeinated coffee & assorted hot teas

am break |

assorted granola bars



hot teas

lunch buffet |

choose

farm table salad bar

or

the cutting board

pm break |


assorted energy & candy bars

local whole fresh fruits



hot teas

diamond meeting package | 90

good morning america chilled orange & cranberry juice sliced fresh seasonal fruit freshly scrambled eggs crispy smoked bacon, sausage links country style potatoes baked breakfast breads butter, fruit preserves & honey coffee, decaffeinated coffee & assorted

hot teas

am break

lunch buffet

choose any of our lunch buffets

pm break


“mix your own” trail mix

assorted soft drinks, flavored bottled

waters, energy drinks


hot teas

assorted granola bars, breakfast breads


hot beverage refresh




lunch

plated selections build your own menu with one of each menu course accompanied with chef’s starch selection, seasonal fresh vegetables, assorted rolls & butter, coffee & tea service

starters

house salad | mesclun greens, yellow & red beet threads julienne of carrots, cherry tomatoes with balsamic vinaigrette

fennel & herbs | shaved fennel salad, fresh herbs, grilled brocolini, bing cherries,

english cucumbers, house dressing

caesar salad | chopped fresh hearts of romaine lettuce, house garlic croutons shredded parmesan cheeseclassic caesar dressing baked parmesan crisp

watermelon & feta cheese | watermelon salad, english cucumbers, feta cheese, olive oil, spiced

sunflower seeds, baby frisee

desserts

tiramisu milan| tiramisu with coffee soaked lady fingers, bittersweet chocolate sauce and mascarpone mousse

new york cheesecake | regular, chocolate swirl, raspberry swirl or amaretto

lemon raspberry cake| lemon cake with raspberry filling and a slight raspberry frosting

mango coconut passion mousse | creamy mango and passion fruit mousse with coconut macaroon center on passion fruit soaked sponge cake

4 layer carrot cake| carrots and toasted walnuts cake, filled and frosted with cream cheese buttercream and sprinkled with orange zest between layers

tres leches cake| fluffy, moist cake topped with a cloud of vanilla whipped cream

entrée selections

rosemary grilled breast of chicken | 40 grilled chicken breast, roasted tomato au jus

chicken piccata | 40

sautéed boneless breast of chicken, butterflied and pounded, in a zesty lemon, caper and butter sauce

pancetta stuffed chicken | 41 chicken breast stuffed with crispy pancetta, arugula, caramelized

onion, white cheddar drizzled with shallot beurre blanc

seared halibut | 43 garlic herb butter & seasonal citrus salsa

simply grilled seabass | 42 olive oil, grilled lemon, sea salt

grilled skirt steak | 41 chef paul’s spice rubbed, skirt steak, garlic butter sauce

grilled flank steak | 42 cajun and coffee rubbed flank steak, smokey au jus

wild mushroom ravioli | 38 whole roasted garlic cream sauce

stuffed portabella mushrooms | 38 brushed with pesto, filled with spinach, roasted red peppers & provolone cheese




buffet lunches accompanied by coffee, decaffeinated coffee & iced tea service buffets served for 1 hour minimum 35 guests (for less than 35 guests, add $150 labor fee)

executive deli | 47 local baby greens; choice of two dressings red skin potato salad penne pasta with grilled asparagus, red peppers, red onions, carrots, herb vinaigrette italian submarine with salami, capicola, mortadella, black forest ham, rotisserie turkey on french baquette roast beef & boursin cheese, caramelized onions on ciabatta grilled seasonal vegetables, hummus & jack cheese on kaiser roll caprese sandwich; mozzarella, tomatoes & basil on focaccia new york cheese cake

the cutting board |46 mixed baby greens and choice of two dressings red skin potato salad coleslaw sliced fresh fruit roast beef, turkey, ham & hard salami swiss, cheddar & pepper jack cheeses artisian bread & rolls cookies, brownies, lemon & raspberry bars

“el gringo” | 50 roasted poblano tortilla soup baja salad: chopped romaine, roasted poblano, anaheim peppers, queso fresco & cumin lime dressing roasted sweet corn, black bean & pico de gallo salad chile rellenos chef paul’s spice rubbed grilled skirt steak citrus marinated grilled chicken breast diced tomatoes, shredded lettuce, guacamole, pickled jalapenos salsa fresca, grated cheese, warm corn & flour tortillas classic spanish rice whole pinto beans cajeta flan (caramel), bavarian cream stuffed churros

farm table salad bar |46 california field greens

tuna salad | chicken salad | pasta salad

fresh seasonal sliced fruits & berries

artichoke hearts, beets, broccoli, chopped bacon,

croutons, cucumbers, hard boiled eggs, olives, onions

peppers, pea sprouts, shredded carrots, tomatoes

served with choice of dressings

shaved fennel salad, fresh herbs, grilled brocolini, bing cherries &

english cucumbers with house dressing

soba noodle salad, roasted eggplant, charred baby tomatoes, green

scallions with lime vinaigrette

assorted breads & bread stick selections

chef’s assorted desserts

tuscan sun | 52 antipasto display: artichokes, hard salami, black & green olives, manchego cheese, roasted sweet peppers & grilled vegetables with rosemary vinaigrette caesar salad, chopped romaine hearts & creamy caesar dressing baby heirloom tomatoes with fresh bocconcini mozzarella balls in balsamic vinaigrette dressing choose 2 entrees: chicken piccata with capers, lemon & sherry wine breaded roulade of pork loin with spinach, roasted red peppers, artichoke hearts, provolone cheese citrus marinated grilled chicken breast marinated grilled flank steak, sweet port wine reduction

sunflower seed crusted, mahi mahi, smokey tomato cream sauce

penne pasta, toasted pine nuts & sun-dried tomatoes in pesto roasted garlic & parmesan risotto grilled seasonal vegetables garlic bread, assorted breadsticks tiramisu & assorted macaroons

add a protein | 6 citrus marinated chicken breast blackened salmon chef paul’s spice rubbed skirt steak

add a soup | 4 rustic roasted tomato new england clam chowder




buffet lunches cont… accompanied by coffee, decaffeinated coffee & iced tea service all buffets served for 1 hour minimum 35 guests (for less than 35 guests, add $150 labor fee)

the oc | 55

select 2 entrees , 2 sides, 3 salads

salads

watermelon salad, english cucumbers, feta cheese, olive oil, spiced

sunflower seeds & baby frisee’

traditional caesar salad with parmesan cheese crisps

baby field greens, yellow & red beet threads, julienne of carrots & cherry tomatoes with house dressing mexican caesar salad, chopped romaine, queso fresco & pepitas

with cumin lime dressing topped with tortilla strips

shaved fennel salad, fresh herbs, grilled brocolini, bing cherries,

english cucumbers, house dressing

wild rice and quinoa, pepitas & cranberries with a hint of curry

sides

au gratin potatoes

baby fingerling potatoes

creamy garlic mashed potatoes

entrées

marinated tri tip, mustard gorgonzola demi glace

braised beef short ribs, red wine demi glace

seared sea bass, herb & wine reduction

grilled salmon, cucumber & dill sauce

stuffed chicken breast, boursin cheese, spinach, cranberries

marinated seared chicken breast with au jus

dessert

chef paul’s dessert display

seasonal vegetables

vegetable rice pilaf

mushroom risotto

buffet enhancers and optional upgrades |

rustic roasted tomato soup 4

tomato mozzarella salad with fresh basil 4

portobello parmesan 4

lasagna bolognese 5

grilled salmon with dill sauce 5

antipasto display | 5

hard salami, black & green olives, artichokes, manchego cheese, roasted sweet peppers & grilled

vegetables in rosemary vinaigrette

grilled vegetable display | 5

zucchini, yellow & green squash, red & green peppers, red & white onions & beef steak tomatoes

drizzled with white wine vinegar




light luncheons two course salads served with a basket of specialty breads sandwiches served with potato salad, pasta salad or potato chips fresh fruit & dessert coffee & tea service included

entrée salads tropical fruit salad with salmon | 39 baby frisee with mango, papaya, pineapple, cucumber, cherry tomatoes, & red onions topped with blackened salmon & asian sesame orange vinaigrette

classic caesar salad | 32 chopped hearts of romaine lettuce, house garlic croutons shredded parmesan cheese, classic caesar dressing baked parmesan crisp

caprese with an irvine twist |33

seasonal heirloom tomatoes, whole milk mozzarella ,

purple basil, garlic chives and olive oil

tijuana caesar salad | 34

chopped romaine, queso fresco & pepitas with cumin lime dressing

& baked parmesan crisp

wild rice & quinoa salad | 33

wild rice and quinoa, pepitas & cranberries with a hint of curry

served on a bed of fresh baby spinach

caprese salad |33 fresh tomatoes, basil, mozzarella seasoned with salt, pepper & olive oil on a bed of mixed greens, sweet balsamic reduction

mediterranean watermelon salad | 34

watermelon salad, english cucumbers, feta cheese, olive oil, spiced

sunflower seeds, baby frisee

sandwiches roast beef & boursin cheese | 31 caramelized onions, chopped greens, horseradish mayo, ciabatta bread

turkey & brie | 31 with caramelized onions and cranberry mayo on marbled rye bread

grilled vegetable | 28 grilled red & green peppers, zucchini, onions, squash, jalapeno pepper jack cheese, hummus schmear on a baguette

turkey blt | 28 sliced turkey, crispy bacon strips, lettuce & tomato on toasted rye bread

chicken caesar wrap | 28 grilled chicken breast with romaine lettuce, parmesan cheese & creamy garlic dressing in spinach flour tortilla

grilled portabella mushroom | 29 portobello mushroom , tomato, roasted sweet red peppers, spinach & feta cheese with basil pesto on herbed focaccia bread

smoked turkey breast & gruyere swiss cheese | 29 sliced turkey and gruyere cheese, lettuce, tomato and sweet mustard on croissant

dessert


lemon raspberry cake| lemon cake with raspberry filling and a slight raspberry frosting


tres leches cake|

fluffy, moist cake topped with a cloud of vanilla whipped cream


lunch on the go |3 pp light luncheons can be boxed to go and are served with whole fruit & cookie, soft drink or mineral water

add a protein |6 blackened chicken breast blackened salmon 4 grilled large shrimp




dinner

plated selections build your own menu with one of each course accompanied with chef’s starch selection, seasonal fresh vegetables, assorted rolls & butter, coffee & tea service

starters tossed mesclun greens | mesclun salad mix, yellow & red beet threads, julienne of carrots & cherry tomatoes with balsamic vinaigrette

watermelon & cucumber salad |

watermelon salad, english cucumbers, feta cheese, olive oil, spiced sunflower seeds,

baby frisee’

caprese with an irvine twist |

seasonal heirloom tomatoes, whole milk mozzarella,

purple basil, garlic, chives and olive oil

arugula & baby spinach |

poached pear chunks, walnuts, shaved asiago cheese, port wine shallot vinaigrette caesar salad with fire roasted sweet peppers | hearts of romaine, shredded parmesan cheese, classic caesar dressing topped with fire roasted sweet peppers & house garlic croutons, baked parmesan crisp

entrées rosemary grilled breast of chicken | 46 grilled chicken breast, roasted cherry tomato au jus

seared boneless breast of chicken | 46 seared chicken breast, apple wood bacon, sweet Brussels sprouts

pancetta stuffed chicken | 46 chicken breast stuffed with crispy pancetta, arugula,

caramelized onion & white cheddar with shallot beurre blanc

pan seared halibut | 48 tomato & shallot jam

simply grilled seabass | 48 olive oil, grilled lemon, sea salt

grilled skirt steak | 49 chef paul’s spice rubbed skirt steak with

garlic & herb butter

grilled flank steak | 49 cajun and coffee rubbed flank steak, smokey au jus

wild mushroom ravioli | 44 whole roasted garlic cream sauce

stuffed portabella mushrooms | 44 brushed with pesto, filled with spinach, roasted red peppers & provolone cheese

upgraded starters lump crab cakes | 6 with cucumber slaw, chipotle remoulade

shrimp ceviche | 6 tomato, fresh cilantro, jalapenos & lime juice

duet entrées filet mignon & california sea bass | 69 grilled filet mignon, gorgonzola cream sauce sautéed sea bass, garlic & white wine

herb grilled salmon & chicken picatta | 62 filet of salmon, champagne buerre blanc sautéed chicken breast in white wine, lemon & capers

pork tenderloin & chicken pancetta | 63 spiced rubbed pork tenderloin with bourbon reduction crispy chicken breast with pancetta cream sauce

halibut & braised beef short ribs | 67 seared halibut in a white wine reduction braised beef short ribs with demi glace




dessert

cocoa dulche de leche | dulce de leche chocolate mousse on top of a walnut chocolate brownie


4 layer carrot cake| carrots and toasted walnuts cake, filled and frosted with cream cheese buttercream and sprinkled with orange zest between layers

tres leches cake| fluffy, moist cake topped with a cloud of vanilla whipped cream

german chocolate cake| chocolate cake moistened with rum syrup and layered with mocha buttercream. decorated with mocha buttercream and coconut-walnut topping

macaroon crescendo| individual plates of our culinary team’s personal favorites in the macaroons family



venetian cherry chocolate| crunchy milk chocolate hazelnut base with crème brulee core in bittersweet dark chocolate mousse and cherries in every bite




buffet dinners accompanied by assorted rolls & butter, coffee & tea service buffet served for 1 hour minimum 35 guests (for less than 35 guests, add $5 per person)

tuscan tour | 65 antipasto display: artichokes, hard salami, prosciutto, capicola, kalamata & green olives, manchego cheese, roasted sweet pepper grilled eggplant & zucchini classic caprese salad with fresh tomatoes, basil & fresh mozzarella with sweet balsamic reduction pasta salad with artichoke hearts, olives, roasted red peppers, feta cheese & asparagus tips lasagna bolognaise chicken marsala exotic mushroom risotto veal osso buco braised with rich tomato chianti broth grilled garlic cheese herbed focaccia mini lemon raspberry tarts & tiramisu cake

mixed grill | 55 salad bar with 10 toppings and assorted dressings italian bratwurst & kielbasa sausage “steak house” chili apple glazed pork chops grilled new york strip with sautéed garlic mushrooms scalloped potatoes creamed spinach with parmesan crust sky high apple pie and chocolate cake

the oc | 72 select 2 entrees , 3 salads, 3 sides

salads

fennel & grilled asparagus salad

cabrales apple salad

classic caesar salad

mexican caesar salad, chopped romaine, queso fresco, pepitas

seeds, cumin lime dressing

quinoa & wild rice with cranberries and pine nuts, balsamic vinegar

baby field greens, yellow & red beet threads, julienne of carrots &cherry tomatoes soba noodle salad, roasted eggplant, charred baby tomatoes, green

scallions, lime vinaigrette

entrées

marinated tri tip, mustard gorgonzola demi glace

braised beef short ribs with red wine demi glace

seared sea bass | herb & wine reduction

grilled salmon | cucumber & dill sauce

stuffed chicken breast | boursin cheese, spinach, cranberries

marinated seared chicken breast with chicken au jus

chef paul’s spice rubbed, skirt steak, garlic butter sauce

filet of sole with lemon butter & capers

sides

potatoes au gratin

baby fingerling potatoes

creamy garlic mashed potatoes

mushroom risotto

creamed spinach with apple wood bacon

seasonal fresh vegetables (chef’s choice)

vegetable rice pilaf

wild rice and quinoa with sautéed onions & spinach

receptions

buffet enhancers and optional upgrades |

rustic tomato basil soup 4

new england clam chowder 5

cajun chicken noodle soup 4

baked halibut with lemon herbs 6

snow crab legs with butter & lemon 10

chicken parmesan with angel hair pasta 6

flank steak braciole – braised flank steak stuffed with spinach, parmesan,

ricotta, garlic & porcini mushrooms 7

grilled salmon with lemon dill butter 7

bbq baby back pork ribs 7

guacamole station | 6

avocados, special seasonings

house made salsa, tri color chips




hors d’oeuvres minimum 50 pieces each passed or stationary display

cold | 5 parmesan crisp beef tenderloin fig and gorgonzola prosciutto tartlet smoked chicken and walnut bite local goat cheese and sun dried tomato tini ahi tuna poke in a ginger lime cup spicy vegetable canapé with apricot jam tropical shrimp ceviche shooter tofu cucumber coin with ponzu sauce roasted garlic hummus in phyllo shell tomato and basil bruschetta on garlic crostini large shrimp cocktail on ice with classic cocktail sauce ahi tuna on wonton with wasabi cream drizzle salami cornets filled with herb cream cheese smoked salmon pinwheels with lemon dill cream cheese savory peach & walnut chicken salad in mini tart shells shrimp & scallop ceviche in cucumber cups mediterranean antipasto skewers lobster salad in radicchio with fresh papaya

hot | 5 mini beef wellington mini chicken wellington mini kobe beef sliders chicken satay with peanut sauce honey yogurt chicken satay malaysian beef satay vegetarian pot stickers with wasabi ginger soy vegetarian spring rolls, sweet & sour dipping sauce chicken empanadas with chipotle dip spanakopita with tzatziki coconut shrimp with sweet chili sauce mini maryland crab cakes with chipotle aioli sweet ginger chicken sugarcane skewer chicken cashew lumpia pork and shrimp shumai coconut crusted mini chicken strip vegetable spring rolls braised beef potato tartlet mini chicken empanadas chicken potstickers breaded stuffed artichoke heart

reception displays themed stations to enhance hors d’ oeuvres, reception displays or carving stations

smoked salmon platter | 150 (serves 30)

minced red onions, hard boiled eggs, capers, lemons, toasted bread

crudite display | 8 celery carrots, roasted mushrooms, broccoli, cherry tomatoes bell peppers, jicama, blue cheese & ranch dip

international cheese selection | 10

domestic & imported cheeses, gourmet crackers & sliced french baguette and lavosh bread

antipasto display | 10 marinated grilled peppers, eggplant, pepperoncinis kalamata olives, artichoke hearts, prosciutto, salami di genoa, provolone, fresh mozzarella cheeses

baked brie en croute | 110 (serves 30) french brie cheese, caramelized almonds sliced french baguette

viennese station | 13 chocolate cups, opera cream puffs, white chocolate cream puffs, citrus tarts, raspberry chocolate love, pistachio crème brulee, chocolate hazelnut pralines, tiramisu, cherry almond tarts, raspberry amaretto

seasonal fresh fruits & berries display | 10 honey yogurt dip




receptions cont…

action stations attendant required at $100 (1 per 50 guests) not intended for stand alone service

pasta bar | 16 grilled chicken, andouille sausage, poached rock shrimp, scallops, wild mushrooms, artichoke hearts, tomatoes toasted pine nuts, roasted garlic, basil chiffonade spinach, sweet peppers, crushed red peppers grated parmesan. garlic cheese bread

fajita station | 16 beef & chicken fajitas, sautéed peppers, onions, ancho chiles, & lime juice, tomatoes, corn & flour tortillas, salsa fresca guacamole, sour cream, cilantro, shredded cheese, scallions

slider station | 16

kobe beef, buffalo chicken and tio lupe’s pulled pork sliders local brew battered onion rings, with appropriate accompaniments

exotic mushroom flambé station | 17 an array of morel, king oyster, yellow chanterelle, shimeji, hedgehog, lobster, black trumpet and pink oyster mushrooms served over artisan rustic bread topped with imported cheeses

asian stir fry station | 16 chicken & seafood, sweet peppers, onions, carrots baby bok choy, bean sprouts, water chestnuts & bamboo shoots with asian accompaniments

sushi station | market price authentic sushi chef ($150 per chef, 1/100 guests) assorted rolls and hand rolls wasabi, pickled ginger and soy dipping sauce

sweet finishing | 15 chef paul’s eclectic variety of petit fours, cakes, mousses and more…

chocolate delight | 16 chocolate dipped seasonal fruits and berries, marshmallows, pretzels & biscottis

carving stations attendant required at $100 (1 per 100 guests)

roasted whole country turkey | 350 (serves 30) with cranberry sauce & chorizo corn bread stuffing

marinated roasted beef tenderloin | 375 (serves 20) with garlic seasoning, pommery mustard, shallot and pinot noir sauce

baron of beef | 675 (serves 50-75) with assorted rolls, creamed horseradish & au jus

mustard brushed pork loin | 350 (serves 25) pretzel rolls, calvados cream, dried apple chutney

breakfast - Hilton › resources › media › hi › SNAOCHF › en_US › ...rice crispy treats...

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Transcript of breakfast - Hilton › resources › media › hi › SNAOCHF › en_US › ...rice crispy treats...