Food. Thoughtfully Sourced. Carefully Served. · and homemade granola 6.00 each pepsi regular, diet...

TASTE OF SPRINGFood. Thoughtfully Sourced. Carefully Served.

HYATT REGENCY SACRAMENTO SPRING 2013 1 2 0 9 L S t r e e t , S a c r a m e n t o , C a l i f o r n i a 9 5 8 1 4 T : 1 9 1 6 4 4 3 1 2 3 4

Food. Thoughtfully Sourced. Carefully Served.

We are on a journey to deliver food that is thoughtfully sourced and carefully served.From fresh local ingredients that reflect the season and the local flavors.

Thoughtfully sourced to be good for our health, our communities and our planet.Carefully served, healthful offerings treated with integrity from preparation to the plate.Always honoring your guests' individual preferences. We have already taken many stepson this journey and are committed to doing more.

It is what your guests deserve.

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street, Sacramento, California 95814 T + 1 916 443 1234

TASTE OF SPRING

ABOUT OUR CHEF

Jason Poole is our Executive Chef, joining

us in June of 2012. Before moving to

Sacramento, Jason was Executive Sous

Chef at the Park Hyatt Aviara Resort in

Carlsbad, California. Jason also worked

for Hyatt in Washington DC at the

G r a n d H y a t t . Prior to joining the

company, Jason opened notable

restaurants including Nomi in Chicago,

Central Kitchen in New York City and

Cure Bar Bistro in Washington, DC.

Jason is a graduate of Johnson & Whales

University in Charleston, South

Carolina and holds a degree in Culinary

Arts.

CHEF'S PHILOSOPHY

“ Cooking is about having awareness and

sensitivity to the point that you feel a

connection to the food, the land, and our

customers. It is not only about satisfying

ourselves, but most importantly

satisfying others.”

COUNTY LINE HARVEST

Location: Petaluma, California

Partner : David Retsky

Products: Product features include baby

greens and butter lettuce.

HEIRLOOM ORGANICS

Location: Modesto, California

Partner : Grant Brians

Products: Product features include

organic sprouting and heirloom seeds

and organic growing guides.

RISING C RANCH

Location: Central San Joaquin Valley of

California

Partner : Eric and Kim Christensen

Products: Product features limes,

mandarins, kumquats , grapefruit ,

lemons, citron and oranges.

RIVER DOG FARMS

Location: Capa Val ley in Guinda,

California

Partner : Tim Mueller and Trini

Campbell

Products: Product features seasonal

produce including sugar snap and

English peas, fava beans, leeks, new

potatoes, beets, carrots, cabbage, lettuce,

salad mix, broccoli, cauliflower, spring

onions, green garlic and greens.

MARY'S FREE RANGE CHICKEN

Location: San Joaquin Valley,

California

Partner : David Pitman, third

generat ion farmer

Products: Product features include air

chilled chicken, pasture raised chicken

and organic chicken.

SUN FED RANCH ORGANIC BEEF

Location: Foothills of Sacramento

Valley, Rangeland of the Klamath Basin

between Mt. Shasta and Crater Lake

Partner : Byrne Family , Domati Family ,

LaGrande Family

Products: Product features pure grass

fed beef, natural and hormone free herd.

CHEF’S PHILOSOPHY & OUR PARTNERS

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234

CONTINENTAL BREAKFASTS

HYATT SIGNATURE CONTINENTAL

Selection of Chilled Fruit Juices

Chef's Daily Selection of

Local and Seasonally Inspired Fresh

Fruit, Bakery Selection and Specialities

No Two Days are Alike

Coffee and Tazo Tea Selection

21.00 Per Guest

SPRING CONTINENTAL BREAKFAST

Selection of Individual Bottled Natural

Juices

Seasonal Fresh Fruit and Berries

Steal Cut Oatmeal with Dried Fruits,

Brown Sugar

Banana Nut and Blueberry Muffins


23.00 Per Guest

FRESH AND LOCAL CONTINENTAL

BREAKFAST

Extracted Juices, featuring Carrot Apple

and Fresh Squeezed Orange

Sacramento Val ley Fresh Fruit

Locally Baked Blueberry Scones with

Rising C Fruit Jams

Coffee Cake Crumble Bread

Organic Greek Yogurt with House Made

Granola


25.00 Per Guest

Add Cage Free Skillet Scrambled Eggs to

any Continental Breakfast

5.00 Per Person

ENHANCEMENTS

FARM BREAKFAST

Cage Free Scrambled Eggs with Scallions

and Cheddar

Chicken, Apple, and Spinach Sausage

New Potatoes with Vidalia Onions

12.00 Per Guest

EGG STATION*

Scrambled Eggs & Freshly Prepared

Omelets with Cage-Free Farm Fresh

Eggs, Egg Whites and a Bountiful

Selection of Locally Sourced Seasonal

Ingredients

7.00 Per Guest

OATMEAL AND GRANOLA

Customize with Roasted and Dried Fruits,

Sliced Almonds, Walnuts, Brown Sugar,

Local Honey and Greek Vanil la Yogurt,

Non- Fat and Soy Milks

7.00 Per Guest

BREAKFAST SANDWICH

Cage Free Scrambled Eggs, Shaved Ham

and Fiscalini Farms Cheddar Cheese,

served on a House Made Buttery

Croissant

7.00 Per Guest

BREAKFAST


*Requires an attendant at $125 each plus tax. A Labor Fee of $100 will apply to groups of less than 25 guests (excludes Continental Breakfasts). Prices are subject to 21% service charge and 8.5% sales tax.

Spring Menus available March 2013 - May 2013. Created January 2013.

PLATED BREAKFASTS

ALL AMERICAN BREAKFAST

Chilled Juice


Cage Free Freshly Scrambled Eggs with

Chicken Apple Sausage, Served with

Signature Breakfast Potatoes, Cured

Tomato and Herb

Fresh Bakeries


23.00 Per Guest

RUSTIC TART

Chilled Juice


Leek and Delta Asparagus with Local

Goat Cheese

Signature Breakfast Potatoes, Cured

Tomato and Herb

Fresh Bakeries


23.00 Per Guest

GRIDDLE STATION

Stay Fit French Toast with Local Fruit

Preserves and Maple Syrup and Local

Honey Or Ricotta Lemon Pancakes with

Orange Blossom Syrup and Crème

Fraiche

8.00 Per Guest

BREAKFAST


*Requires an attendant at $125 each plus tax. A Labor Fee of $100 will apply to groups of less than 25 guests (excludes Continental Breakfasts). Prices are subject to 21% service charge and 8.5% sales tax.

Spring Menus available March 2013 - May 2013. Created January 2013.

BREAKFAST BUFFET 1


Seasonally Inspired Fruit

Make your own Yogurt Parfait with

Vanilla Greek Yogurt, House Made

Granola and Local Farms Fruit

Scrambled Eggs with Spring Onions,

Chives and Cheddar

All Natural Bacon and Sausage

Roasted Baby Yukon Potatoes

Local Bakery Selection


32.00 Per Guest

BREAKFAST BUFFET 2


Seasonally Inspired Fruit

Bella Bru Bagels with Smoked Salmon

Cream Cheese and Vegetable Cream

Cheese

Tomato, Spinach, and Egg White

Frit tata

Molasses Cured Bacon and Cherry Wood

Smoked Sausage Links

Roasted Baby Yukon Potatoes

Local Bakery Selection and Specialties


34.00 Per Guest

BREAKFAST

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March - May 2013. Created January 2013.

TASTE OF SACRAMENTO

Locally made California Cheeses with

Sourdough Breads and Crackers

Selection of Spiced and Chocolate Blue

Diamond® Almonds

Jelly Bellys®

Whole Fresh Fruit from Local Farms

Organic Sparkling Juices

Coffee Presentation

Bottled Water

15.00 Per Guest

THINK GREEN

Carrots, Haricot Verts, Cucumber,

Celery with White Bean Hummus Dip

Spinach Tortil la Pinwheels

Gluten and Dairy Free Baked Zucchini

Bread

Sparking Fruit Juices

Coffee Presentation

15.00 Per Guest

CRUNCH

Your guests can create their own treat

b y m i x i n g :

Walnuts, Pecans, Almonds, Pistachios,

Macadamia Nuts

White Chocolate Bits, Milk Chocolate

Chips, M&Ms

Raisins, Dried Cherries, Apricots,

Papaya, Pineapple

Coffee Presentation

Infused Water Station

15.00 Per Guest

SNACK BREAK

Three Flavors of Popcorn, Salty, Sweet

and Buttery

Assorted Candy and Candy Bars

Locally Grown Seasonal Whole Fruit

Natural Juices

Coffee Presentation

15.00 Per Guest

SWEET TREATS

Bella Bru Cupcake Bites, House Made

Donut Holes

Pecan and Peanut Brittles

Dark Chocolate and Cranberry Bark

Coffee Presentation


15.00 Per Guest

BITES

Chocolate Covered Fresh Apricots

Cherry Cheesecake Bites

Forest Berry Tarts

Asparagus and Carrot Bites with Spinach

Dip

Mango Smoothie Shooter

16.00 Per Guest

BREAKS

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.

FRUIT MUFFINS, BUTTER CROISSANTS

AND SEASONAL FRUIT DANISH

37.00 Per Dozen

ASSORTMENT OF BAGELS

With Cream Cheese

38.00 Per Dozen

INDIVIDUAL BAGS OF GOURMET

Popcorn or Trail Mix

4.50 Each

JUMBO HOME-STYLE COOKIES

Chocolate Chunk, Peanut Butter and

Oatmeal Garnished with Biscotti and

Coconut Macaroons

38.00 Per Dozen

CHOCOLATE BROWNIES, PECAN AND

LEMON BARS

38.00 Per Dozen

YOGURT PARFAITS

Layered Yogurt, Organic Fruit Compote

and Homemade Granola

6.00 Each

PEPSI REGULAR, DIET AND

DECAFFEINATED SOFT DRINKS

4.00 Each

STILL AND SPARKLING WATER

4.00 Each

SLICED SEASONAL FRUIT, MELONS AND

BERRIES

8.00 Per Guest

LOCALLY BAKED MINIATURE PETIT

FOURS AND MINIATURE CUPCAKES

38.00 Per Dozen

BOYSENBERRY, SALTED CHOCOLATE,

AND TOFFEE BARS

39.00 Per Dozen

ASSORTED CLIF ENERGY BARS

Chocolate chip and Oatmeal Raisin

5.00 Each

INDIVIDUAL GREEK YOGURT, Blueberry

and Vani l la

4.00 Each

ALL DAY BREAK PACKAGE 1

Signature Continental Breakfast


Chef’s Daily Selection of

Local and Seasonally Inspired Fresh

Fruit, Bakery Selection and Specialties

No Two Days are Alike


Coffee and Tazo Tea Refresh with Whole

Fresh Fruit and Assorted Nuts

PM Break featuring the Snack Break

Three Flavors of Popcorn, Salty, Sweet

and Buttery

Assorted Candy and Candy Bars

Locally Grown Seasonal Whole Fruit

Natural Juices

Coffee Presentation

45.00 Per Guest

BREAKS

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created Januray 2013.

COFFEE

House Blend-Regular and Decaffeinated

Coffee and Herbal Tea

75.00 Per Gallon

BOTTLED ICED TEAS, LEMONADE AND

STARBUCKS FRAPPUCCINO

4.75 Each

WHOLE MARKET FRUITS

3.50 Each

FLAVORED AGUA FRESCA

Choice of Watermelon, Cucumber or

Citrus

75.00 Per Gallon

CHILLED JUICES Orange, Grapefruit and

C r a n b e r r y

4.50 Each

VEGAN AND GLUTEN FREE ENERGY

BARS

Peanut Butter Rebuild, Cherry Super

Fruit and Apricot Defense

39.00 Per Dozen

EXTRACTED JUICES AND SMOOTHIES

Almond Milk, Strawberry and Banana

Smoothies

5.00 Each

ANTI-OXIDANT SMOOTHIES

With Grany Smith Apple , Spinach,and

Ginger

5.00 Each

ALL DAY BREAK PACKAGE 2

Spring Continental Breakfast

Selection of Individual Bottled Natural

Juices


Flax Seed Oatmeal with Dried Fruits,

Brown Sugar

Banana Nut and Blueberry Muffins


Coffee and Tazo Tea Refresh with Fresh

Extracted Juices and Whole Grain

Granola Bars

PM Break featuring the Sweet Treats

Break

Bella Bru Cupcake Bites, House Made

Donut Holes

Pecan and Peanut Brittles

Dark Chocolate and Cranberry Bark

Coffee Presentation


48.00 Per Guest

BREAKS

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created Januray 2013.

STARTERS - SELECT ONE

SOUP OR SALAD

Cream of Spring Asparagus Soup, Lemon

and Horseradish Gremolata

Chilled Pea Soup, Cream Fraiche, Basil

Oil

Spinach and Frisée Lettuce, Point Reyes

Blue Cheese, Candied Pecans, Pickled Red

Onion, Dark Balsamic Vinaigrette

Iceberg Wedge Salad, Crumbled Feta,

Cucumber, Vine Ripened Tomato,

Kalamata Ol ives

and Lemon Oregano Vinaigrette

ENTREES - SELECT ONE

Chicken Paillard, Yukon Potato Puree,

Parmesan and Chili Rapini, Lemon Jus

34.00 Per Guest

Organic Statler Chicken Breast, Sweet

Corn Polenta, Melted Leek and

Mushroom, Local Honey and Brown

Mustard Sauce

35.00 Per Guest

Garlic Shrimp, Andouille and Bell Pepper

Butter, Stone Ground Grits, Parsley and

Shaved Radish Salad

35.00 Per Guest

Pan Seared Salmon, Chilled Cracked

Wheat and Cucumber Salad, Lemon and

Garl ic Oil , Shaved Endive Slaw

35.00 Per Guest

Flat Iron Steak, Organic and Grass Fed,

Roasted Garlic Mashed Potato, Cremini

and New Onion Compote

38.00 Per Guest

Sweet Potato Gnocchi, Sage Brown

Butter, Crispy Shallots, Shitake

Mushrooms

33.00 Per Guest

Entrée Salad

Grilled Organic Chicken Breast, Crispy

Wonton Skins, Mango, Oven Roasted

Tomatoes, Wild Arugula , Curry and

Mango Vinaigrette

33.00 Per Guest

Our Chef Recommends

Vine Ripened Tomato Salad, Sonoma

Goat Cheese, Baby Arugula, Sherry

Reduction

Potato Gnocchi, Smoked Chicken, Spring

Garlic Bulbs, and Basil Zucchini Puree

Green Tea Cheese Cake, Vanil la Cream,

and Blueberry Compote

34.00 Per Guest

LUNCH

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.

DESSERTS - SELECT ONE

Toffee Crusted Cheesecake

Chocolate Loving Spoon

Ricotta Cheesecake with Sherry

Marinated Berries

Gluten Free Flourless Chocolate Torte

S t r a w b e r r y ’s a n d C r e a m w i t h T h y m e

Biscuits

Vegan Chocolate Cake

LUNCH


100 MILE MENU BUFFET

Vegan Potato and Leek Soup

Vine Ripened Tomato Panzanella Salad

Assorted Baby Head Lettuce, Sugar Snap

Peas, Shaved Heirloom Radish, Laura

Chenel Chevre , S trawberry Sherry

Vinaigrette

Roasted Cauliflower and Broccoli Salad,

Shaved Garlic, Pickled Pearl Onions,

Curry and Dried Currant Vinaigrette

Balsamic and Basil Marinated

Watermelon

All Natural Roast Chicken

Wild Mushroom Bread Pudding, Baby

Spinach, Sparkling Wine Jus

Grass Fed Flat Iron Steak

Roasted Heirloom Carrots, Shaved

Fennel Slaw, Whole Grain Mustard Demi

Warm Berry Cobbler

Walnut and Oat Streusel

Coffee and Tazo Teas

42.00 Per Guest

LOCAL TAP BUFFET

Spicy Bean Vegetarian Chil i

Cornbread Muffins with Local Honey

Butter

Sacramento Cobb with Artichokes,

Smoked Bacon, Avocados, Grilled

Chicken, Vine Ripened Tomato, Goat

Cheese, Herb Ranch

Creamy Coleslaw

Burger Bar All Natural Beef, Turkey, and

Veggie Burgers with Roasted Onions,

Bacon, and Portobello Mushrooms

Lettuce, Tomato, Pickles, Mayonnaise,

Ketchup, and Mustard

House Made BBQ Potato Chips

Original Pecan Pie

Apple Pie with Whipped Cream


37.00 Per Guest

STREET TACOS BUFFET

Chicken Tortilla Soup

Mango, Avocado, and Shrimp Salad

Chipotle Caeser, Queso Fresco, Black

Beans, Tortilla Strips, and Spicy Caeser

Watermelon and Jicama Salad with

Cilantro and Lime Vinaigrette

Achiote Chicken and Carne Asada with

Flour and Corn Tortillas

Pico de Gallo, Guacamole, Pickled

Jalapeno and Cabbage Slaw

Mexican Rice

Stewed Red Beans

Caramel Cheesecake


37.00 Per Guest

LUNCH


NOURISH BUFFET

Vegetarian Peasant Style Minestrone

Soup, Crusty Baguettes

Hearts of Romaine with Sweet Onions,

Apple Bacon, and Red Pepper Dressing

Broccolini and Shaved Garlic Salad

Organic Grilled Chicken Breast, Red

Quinoa, Green Asparagus, Tomato

Provencal

Seared Salmon Seared Salmon, on Olive

and Artichoke Ragout

Spring Potatoes with Fresh Herbs

Meyer Lemon Cake with Lavender

C r e a m


37.00 Per Guest

SPRING SEASONAL DELI BUFFET

Red Bell Pepper Bisque with Pesto Cream

Pickled Onion, Cucumber and Radish

Salad

Spring Greens, Sliced Red Onion, Pear

Tomatoes, Toasted Almonds, Crumbled

Bleu Cheese and Assorted Dressings

Build your own Sandwiches from the

following Seasonal Offerings:

B.L.T. Warm Bacon, Crisp Cos Lettuce,

Fresh Tomatoes, Garlic Mayonnaise

Sl iced Turkey , Cranberry Chutney

Honey Glazed Ham, Balsamic Onions

and Swiss Cheese

Roast Beef and Horseradish Cheddar

Artisanal Rolls, Sourdough and Whole

Grain Breads

Sea Salt Kettle Chips

Shortbread Cookies and Chocolate Chunk

Brownies


37.00 Per Guest

STAY FIT BUFFET

Vegetarian White Bean Soup

Lemon and Caulif lower Salad

Quinoa with Red Beets and Parsley

Whole Wheat Penne with Locally Grown

Grape Tomatoes, Edamame, Arugula

and Herbs

Lemon & Thyme

Poached Salmon with Snap Peas, Yellow

Peppers and Dill-Pistachio Pistou

Marinated and Grilled Vegetables, Aged

Balsamic, Crumbled Feta

Local Melon Fruit Salad with

Sacramento Honey, Mint, and Lemon

C r e a m


37.00 Per Guest

LUNCH


COLD HORS D'OEUVRES

Bamboo Caprese Skewer

4.25 Per Piece

Roasted Pear Crostini

4.25 Per Piece

Foraged Mushroom and Goat Cheese

Crostini

4.75 Per Piece

Spring Prosciutto Wrapped Melon with

Balsamic Syrup

4.50 Per Piece

Tamarind Ahi Poke in a Crispy Wonton

4.75 Per Piece

Blue Cheese Stuffed Figs with Candied

Pecans

4.00 Per Piece

California Maki Sushi with Wasabi and

Soy Sauce

4.75 Per Piece

Seared Ahi with Seaweed Salad on Rice

Cracker

4.75 Per Piece

Antipasto Brochette

4.00 Per Piece

Mozzarella Sun-dried Tomato Focaccia

4.00 Per Piece

Grilled Shrimp BLT

4.75 Per Piece

Strawberry and Brie

4.25 Per Piece

Peppered Beef Tenderloin on Potato

Pancake

4.50 Per Piece

Open Face Smoked Salmon on Dark Rye

with Cream Cheese and Dill

4.50 Per Piece

Crab Salad with American Caviar on

Wonton Cup

5.00 Per Piece

Jumbo Shrimp

5.00 Per Piece

RECEPTION


HOT HORS D'OEUVRES

Thai Peanut Chicken Satay with Basi l

Peanut Sauce

4.00 Per Piece

Mini Brie en croute with Pear Chutney

4.00 Per Piece

Blue Cheese Cranberry Flower

4.00 Per Piece

Roasted Eggplant and Tomato Crisp

4.00 Per Piece

Smoked Salmon Flatbread

4.00 Per Piece

Citrus Crab Cake with Spring Relish

4.75 Per Piece

Mushroom Profiterole

4.00 Per Piece

Pulled Pork Biscuit

4.00 Per Piece

Mini Beef Wellington

4.50 Per Piece

Fig and Goat Cheese Flatbread

4.00 Per Piece

Pad Thai Spring Roll

4.00 Per Piece

Sweet Potato and Coconut Chicken Strip

4.00 Per Piece

Parmesan Stuffed Artichoke Heart

4.00 Per Piece

Traditional Greek Spanakopita

4.00 Per Piece

RECEPTION


SEAFOOD STATION

Shrimp and Calamari Ceviche

Pan Seared Crab Cakes with Shaved

Fennel, Red Onion and Orange Salad,

Chipotle Aioli

Seared Scallops with Tomato Jam and

Organic Watercress

Chef to prepare at $125

20.00 Per Guest

MEATBALL STATION

Three Kinds of Meatballs with Sauces

Spicy Lamb with Mint and Onion Relish

Kobe Beef with BBQ Sauce

Vietnamese Chicken with Sweet and

Spicy Dipping Sauce and Asian Slaw

18.00 Per Guest

FLATBREADS

Choose (3) selections

Caramelized Onion and Potato

Leek, Ricotta and Lemon

Eggplant and Spicy Hummus

Three Cheese Tomato

Spinach, White Bean and Goat Cheese

Sausage Flatbread topped with Tomato

and Broccoli Rabe

14.00 Per Guest

LOCALLY SOURCED CRUDITÉS

Broccoli, Snow Peas, Celery, Carrots,

Sunflower and Pumpkin Seeds. Olive and

Garlic Dill Vegan Dip,

Spinach-Ranch, Whole Grain Crackers

and Lavosh

7.00 Per Guest

TUSCA

Prosciutto, Fried Oregano and Herb

Cheese Wrapped Asparagus

Gril led Artichoke and Olive Ciabatta

Crostini

Pecorino with Honey and Balsamic

Dressed Arugula

Gnocchi with Heirloom Tomato Sauce,

Capers and Fresh Herbs

Rustic Olive Bread and Olive Oil Bar

16.00 Per Guest

FARMSTEAD CHEESE SELECTION

Fiscalini Farms Cheddar, Point Reyes

Blue Cheese

and Cypress Hill Midnight Moon

Local Honey, Candied Pecans, and House

Made Chutney, Fresh Baked Bread,

Lavosh and Crackers

11.50 Per Guest

FLAVORS OF MEXICO

Achiote and Lime Marinated Pork

Carnitas and Locally Raised Chicken

Sautéed with Golden Peppers and Onions

Warm Soft Flour and Corn Tortil las,

Frijoles Rancheros, Lettuce,

Fresh Tomatoes, House made Salsas,

Sour Cream and Cheddar Cheese

White and Blue Corn Tortilla Chips

18.00 Per Guest

PANINI STATION

Grilled Panini’s with Duck Confit, Quince

J a m a n d G r u y e r e

Ultimate Grilled Local Cheese with

Tomato Marmalade

Sweet Potato Fries

16.00 Per Guest

RECEPTION


APPLE BRINED ROASTED TURKEY

BREAST

Apple Brined Free Range Roasted Turkey

Breast*

Radicchio and Arugula Salad with

Honey Lemon Vinaigrette

Lemon and Arugula Gnocchi

Cherry and Golden Raisin Chutney, Sage

and Fennel Jus

Gourmet Mustard

Warm Potato Rolls

375.00 Per 25 Guests

SMOKED SEA SALT AND BLACK PEPPER

CRUSTED BEEF TENDERLOIN

Iceberg Wedge Salad with Blue Cheese

Crumbles, Shaved Radish and Scall ions

Roasted Garlic Whipped Potatoes

Horseradish Cream

Whole Grain and Dijon Mustards

Warm Potato Rolls


BONE IN RIB EYE

3 ” Bone In Ribeye’s Tossed In Balsamic,

Roasted Garlic Oil, and Herbs

Chilled Asparagus Salad

Rosemary Scented New Potatoes

Caramelized Onions and Roasted

Mushrooms

Crusty Loaf Breads


KOSHER SALT AND CITRUS CRUSTED

SALMON*

Shaved Fennel and Caper Salad

Garden Carrots Roasted with Fresh

T h y m e

Caper-Herb Tartar Sauce

Grilled Flatbreads

18.00 Per Guest

RECEPTION

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Includes attendant to carve. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.

SLIDERS AND MORE

Mini Beef Sliders, Aged Cheddar and

Herbed Aioli, Garlic Onion Bun

Balsamic Marinated Portobello

Mushroom and Local Goat Cheese

Brown Sugar Pork BBQ, Tomato

Chutney, Potato Roll

House Made Chips with Dill

20.00 Per Guest

PASTA THREE WAYS

Freshly Prepared Pasta served with Pesto

and Warm Breads

Penne Arrabiata

Portobello Mushroom Ravioli with Spring

Mushrooms and Basil Cream Sauce

Baby Farfalle with Asparagus and Rock

Shrimp with Garl ic Butter Sauce

18.00 Per Guest

PACIFIC RIM

Seared Pork and Vegetable Potstickers in

Steamer Basket

Miniature Barbecue Pork Buns

Vegetable Spring Rolls

Asian Lettuce Wraps

Ponzu Sauce, Plum Sauce, Soy Sauce,

Chinese Hot Mustard

18.00 Per Guest

STREET VENDOR

Cheese and Mushroom Quesadillas,

Sonora Tacos Al Carbon And Chicken

Tamales

Seafood Cocktail

Served with Assorted Salsas, Sour

Cream, Tomati l lo Sauce

18.00 Per Guest

SWEET TABLE

Assortment of Locally prepared

Miniature Cupcakes, Petite fours and

Individual Tarts

Fruit and Vanil la Pound Cake with

White and Dark Chocolate Dipping Sauce

Selection of Coffees and Teas

16.00 Per Guest

BRUSCHETTA BAR

Grilled Bread with Assorted Bruschetta

Toppings

Mixed Olive Relish, Sacramento Valley

Tomato, Artichoke Almond Pesto,

Roasted Red Peppers Harrisa Spiced

H u m m u s

12.00 Per Guest

RECEPTION


Guests choose their own entreés in a

banquet setting. Better than the

standard dual-entreé option. More

elegant than the casual buffet. An option

designed to statisfy individual tastes and

preferences.

1. The planner chooses the appetizer,

salad and dessert in advance.

2. A custom printed menu featuring four

entreé selections is provided for guests at

each setting.

3. Special ly trained servers take your

guests’ order as they are seated.

85.00 Per Guest

APPETIZER - SELECT ONE

Ricotta Gnocchi, Baby Spinach,

Applewood Bacon, Smoked Sea Salt

Lobster Ravioli , Lemon Thyme Cream,

Peppercress

Roasted Mushroom Tart, Laurel Chenel

Goat Cheese, Aged Balsamic, Parsley and

Fennel Slaw

Beet Caprese with Burrata, Sherry

Reduction, Baby Mustard Greens

English Pea and Truffle Risotto

Applewood Bacon Wrapped Sea Scallop

and Lemon Risotto with Pea Tendrils

Ricotta Gnocchi with Fried Sage and

Sautéed Dandelion Greens

SALAD - SELECT ONE

Local Organic Greens with Shaved

Fennel, Radish, Smoked Tomato, Chevre

and Basil Dressing

Petite Spinach and Frisée Salad, Oven

Cured Tomato, Marinated Artichoke,

Roasted Mushrooms and Sherry

Vinaigrette

Romaine Leaves with Marinated Feta,

Roma Tomatoes, Olive Tapenade

Ciabatta Crouton, Lemon Dijon

Vinaigrette

PERSONAL PREFERENCE

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created Januar 2013.

ENTREE - SELECT FOUR OPTIONS

Sun Fed Ranch Grass Feed Beef

Tenderloin, Mixed Mushroom and Sweet

Onion Hash, Yukon Potato Gratin,

Madeira Jus

Bone In Pork Chop, Spring Herb Spaetzl,

Heirloom Carrots, Reggiano Jus

Local Sea Bass, Cippolini and Dried

Cherry Mostardo, Garlic Fava Beans,

Saffron and Cauliflower Puree

Gril led Salmon, Wilted Spinach and

Creamy Meyer Lemon Risotto

M a r y ’s Free Range Chicken, Farro

Risotto, Spring Pea and Golden Lentil

Hash

Roasted Baby Eggplant with Balsamic

Glazed Yellow Tomatoes, Navy Beans,

Artichoke and Asparagus Ragout, Rapini

and Baby Carrots

DESSERT - SELECT ONE

Chef's Dessert Trio

PERSONAL PREFERENCE

HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created Januar 2013.

STARTERS - SELECT ONE

Burrata Cheese, Speck Ham, English

Peas, and Mint

House Cured Salmon, Salmon Caviar,

Baby Heirloom Tomatoes, Uplands Cress

Corn Chowder, Tobasco Oil, Crab Cake

Goat Cheese Gnocchi, Duck Confit,

Mushroom Broth

SALADS - SELECT ONE

Baby Sonoma Greens, Pickled Sweet

Peppers, Feta Cheese, Olive and Oregano

Viniagrette

Grilled Asparagus Spears, Roasted Wild

Mushrooms, Laurel Chenel Goat Cheese,

Baby Frisée Ver Jus Vinaigrette

Bibb Lettuce with Pea Tendrils, Point

Reyes Blue Cheese and Spring Garlic

Vinaigrette

Spicy Mixed Lettuce, Charbroiled

Portabella, Aged Gouda, Easter Radish,

Red Wine Vinaigrette

SALADS CONTINUED

Tomato and Mozzarella, Fresh Basil, Baby

Head Lettuce, Roasted Garlic and Aged

Balsamic Vinaigrette

ENTREES - SELECT ONE

Roasted Natural Chicken with Herb and

Parmesan Polenta Cake, Heirloom Carrot

Coins, Cured Cherry Tomato, Roasted

Garl ic , and Natural Jus

51.00 Per Guest

Lemon Roasted All Natural Chicken

Breast, Roasted Garlic and Yukon Mash,

Fava Bean Succotash, and Citrus Butter

Sauce

51.00 Per Guest

Pan Seared Salmon, Green Pea Risotto,

Fennel and Breakfast Radish Slaw

54.00 Per Guest

Oven Baked California Sea Bass with

Scallion Pesto, Cauliflower Puree, and

Local Mushrooms

55.00 Per Guest

Bone In Pork Chop with Calvados and

Apple Pan Sauce, Creamed Farro, and

Baby Spinach

55.00 Per Guest

Braised Beef Short Ribs with Petite Syrah

Jus, Gorgonzola Polenta, Roasted

Heirloom Carrots and Mixed Herb

Gremolata

59.00 Per Guest

Natural Filet, Potato Gratin, Spring

Asparagus, Red Wine Demi

62.00 Per Guest

Grilled Flat Iron Steak and Parsley

Crusted Pacific Salmon with Salsa Verde,

Parmesan Polenta, French Beans

63.00 Per Guest

Our Chef Recommends

Petite Filet and Jumbo Prawns, Basil and

Zucchini Cream, Red Wine Demi, Baby

Asparagus, Yukon Potato Puree

64.00 Per Guest

DINNER


Menus are designed as four courses. Your Catering manager can provide pricing for three course options.

A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.

DESSERTS - SELECT ONE

Blackberry Mascarpone Shortcake

Fuji Apple Tarte Tatin with Cinnamon

C r e a m

Flourless Chocolate Torte with Chocolate

Ganache

Tiramisu

Kahlua Cheesecake

Chocolate Grand Marnier Cake

Locally Baked Vegan Chocolate Torte

DINNER


Menus are designed as four courses. Your Catering manager can provide pricing for three course options.

A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.

SPRING HARVEST BUFFET

Creamy Vidal ia Onion Soup with White

Truffle Essence

Spring Panzanella Salad with Point

Reyes Blue Cheese and Basil Vinaigrette

Marinated Artichoke and Baby Zucchini

Salad with Whole Grain Mustard

Dressing

Pearl Couscous Salad with Feta and

Broccolini

Sage Rubbed Free Range Chicken Breast

with Baby Leeks and Snap Peas

California Sea Bass, Corn and Edamame

Succotash

Braised Fingerling Potatoes with Pearl

Onions and Mushrooms

Local Spring Vegetables

Raspberry and White Chocolate Bread

Pudding


60.00 Per Guest

BRAISED BUFFET

Organic Baby Head Lettuce, Snap Peas,

Crispy Prosciutto and Strawberries with

Lemon Vinaigrette

New Potatoes, Roast Celery, Pearl

Onions, Parsley, and Sherry Vinaigrette

Grilled Asparagus with Sheep Cheese

and Romesco Sauce

Roast Salmon with Plum Tomatoes and

Caper Berry Vinaigrette

Red Wine Braised Short Ribs with Bacon,

Mushrooms, and Cippolini

Seasonal Vegetable Ragout

Roast Shallot and Yukon Gold Potato

Puree

Fruit Cobbler with Almond Streusel


62.00 Per Guest

DELTA BUFFET

Asparagus Bisque, Corn and Pepper

Relish

Hearts of Romaine with Gorgonzola, Figs

and Candied Walnuts

Greek Salad with Frisee and Oregano

Vinaigrette

Vine Ripened Tomato and Buffalo

Mozzarella Salad

Petite New York Strip, Rosemary Wild

Mushroom Sauce

Pan Roasted Chicken, Baby Spring

Vegetable Succotash, Natural Jus

Plank Roasted Salmon with Quinoa and

Cucumber Salad, Marinated Garl ic

Vinaigrette

Local Fingerling Potatoes

Heirloom Carrots and Broccolini

Assorted Miniature Tarts and Pies,

Banana Cream, Lemon Meringue, and

Chocolate


64.00 Per Guest

DINNER


HOST SPONSORED BAR PER PERSON*

These packages include Full Bar Setups

and are designed to assist your budget

guidelines. The packages are priced per

guest, and are charged based on the

guarantee or actual attendance, i f

h igher .

Signature First Hour, 2 0 . 0 0

Second Hour, 9 . 0 0

Each additional hour, 7 . 0 0

HOST SPONSORED BAR PER DRINK*

Full Bar Setups are included in the

package and charges are based on the

actual number of drinks consumed.

Signature Cocktails, 8 . 5 0

Domestic Beer, 5 . 5 0

Premium and Imported Beer, 6 . 5 0

Select Wine, 8 .00

Premium Wine, 9 . 5 0

Mineral Water/Juices, 4 . 0 0

Soft Drinks, 4 . 0 0

Cordials, 9 . 5 0

Champagne (by the glass) , 8 .00

CASH BARS*

This Package includes a Full Bar Setup.

Signature Cocktails, 9 . 0 0

Domestic Beer, 6 . 0 0

Premium and Imported Beer, 7 . 0 0

Select Wine, 8 . 5 0

Premium Wine, 1 0 . 0 0

Mineral Water/Juices, 4 . 5 0

Soft Drinks, 4 . 5 0

Cordials, 1 0 . 0 0

Champagne (by the glass) , 8 . 5 0

HOST SPONSORED BAR PER PERSON -

BEER AND WINE ONLY*

Beer and Wine Only Package First Hour,

1 6 . 0 0

Beer and Wine Only Package Second

Hour, 9 . 0 0

Each Additional Hour, 7 . 0 0

LABOR CHARGES,

Bartender Fee, 1 2 5 . 0 0

Butler Passed Beverages, 7 5 . 0 0

HYATT’S SIGNATURE SELECT WINES

Canvas, Pinot Grigio, California, 3 6 . 0 0

Canvas, Chardonnay, Cal i fornia, 3 6 . 0 0

Canvas , Cabernet Sauvignon,

California, 3 6 . 0 0

Canvas, Merlot, California, 3 6 . 0 0

FEATURED WINEMAKER SERIES

Grigich HIlls , Chardonnay, Napa,


J Pinot Noir, Russian River, California,

8 5 . 0 0

Jordan, Cabernet Sauvignon, Alexander

Valley, Cali fornia, 9 5 . 0 0

Faust , Cabernet Sauvignon, Napa


BEVERAGES


SPARKLING AND WHITE WINES

Segura Viudas, Brut Reserva, Sparkling,

Spain, 3 6 . 0 0

J Vineyard and Winery Cuvee ,


Perrier Jouet, Grand Brut Champagne,

Epernay, France, 1 0 0 . 0 0

Silver Birch, Sauvignon Blanc, New

Zealand, 3 8 . 0 0

Benzinger Family Winery, Sauvignon

Blanc, California, 4 5 . 0 0

Duckhorn, Sauvignon Blanc, Napa,


Kings Estate, Pinot Gris, Oregon, 4 4 . 0 0

I'M Isabel Mondavi, Chardonnay,

Sonoma, California, 4 8 . 0 0

Trinitas, Chardonnay, Napa, Cali fornia,

60 .00

Ferrari-Carano, Chardonnay, Napa


RED WINES

Clos Du Val, Merlot, Napa, California,

5 0 . 0 0

MacMurray Ranch, Pinot Noir, Russian

River, California, 4 4 . 0 0

Provenance, Merlot, Napa Valley,


Razors Edge, Shiraz, Australia, 3 8 . 0 0

Z.Zinfandel, Amador County, California,

60 .00

Rodney Strong, Cabernet Sauvignon,

Alexander Val ley, Cal i fornia, 4 8 . 0 0

Ferrari-Carano, Cabernet Sauvignon,

Alexander Val ley, Cal i fornia, 5 5 . 0 0

Newton Unfiltered, Cabernet Sauvignon,

Napa Valley, Cali fornia, 7 0 . 0 0

SANTA EMA SAUVIGNON BLANC, CHILE

With an unrivalled expression of terroir

in each of our varieties, this wine

delivers tremendous fruit concentration,

intense aromas of fresh citrus fruits,

accompanied by notes of apple & pears,

and purity l inked to their origin, such as

the unmistakable typic i ty of Sauvignon

Blanc from our vineyards in the Maipo

Val ley .

40.00 Per Bottle

PASCUAL TOSO ESTATE MALBEC,

ARGENTINA

This wine is an expression of our passion,

our commitment to qual i ty and the

great terroir of Las Barrancas. We

specially select our grapes for each of our

ranges in order to achieve the best

quality for delightful and unique wine,

excellent color and with great

concentration of aromas, blackberry and

plum flavors; a wine which express al l

the majesty of the terroir.

40.00 Per Bottle

BEVERAGES


LUNCH

Monday

Foraged Mushroom Puff Pastry with

Field Carrots and Sherry Wine Reduction

Tuesday

Quinoa Cake with Baby Eggplant and

Tomato Ragout

Wednesday

Vidalia Onion and Escarole Risotto with

Shaved Parmesan Cheese

Thursday

Eggplant and Ricotta Cannelloni with

Lemon Parsley Sauce

Friday

Sage and Ricotta Gnocchi with Fava

Beans and Braised Leeks

Saturday

Risotto with Heirloom Baby Carrots and

Oyster Mushrooms

Sunday

Whole Wheat Penne with Broccoli Rabe

and Heirloom Tomato Ragout

DINNER

Monday

Toasted Barley Risotto with Chanterelle

Mushrooms and White Asparagus

Tuesday

New Potato Casserole with Arugula and

Goat Cheese

Wednesday

Quinoa Cake with Baby Eggplant and

Tomato Ragout

Thursday

Risotto with Heirloom Baby Carrots and

Oyster Mushrooms

Friday

Rutabaga Dumplings with Scall ion Puree

and Shaved Parmesan Cheese

Saturday

Orecchiette Pasta with Caramelized

Onions and Zucchini Blossoms

Sunday

Mediterranean Couscous with Roasted

Tomatoes and Dandelion Greens

VEGAN ALTERNATIVES AND GLUTEN

FREE

Butternut Squash Indian Curry with

Basmati Rice and Cucumber Relish

Wild Mushroom Risotto with Soy Cream

and Asparagus Ribbons

Cremini and Almond Stuffed Cabbage

Roll with Fire Roasted Tomato Sauce

ALTERNATIVE OPTIONS


Food. Thoughtfully Sourced. Carefully Served. · and homemade granola 6.00 each pepsi regular, diet...

Documents

Transcript of Food. Thoughtfully Sourced. Carefully Served. · and homemade granola 6.00 each pepsi regular, diet...