HILTON UNIVERSAL€¦ · BANQUETS MENU dinner 21 beverages 25 guidelines 30 1. BREAKFAST breakfast...

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breakfast 2 a la carte 7 hors d 'oeuvres 11 lunch 13 reception enhancements 19 HILTON UNIVERSAL BANQUETS MENU dinner 21 beverages 25 guidelines 30 1

Transcript of HILTON UNIVERSAL€¦ · BANQUETS MENU dinner 21 beverages 25 guidelines 30 1. BREAKFAST breakfast...

Page 1: HILTON UNIVERSAL€¦ · BANQUETS MENU dinner 21 beverages 25 guidelines 30 1. BREAKFAST breakfast buffet plated breakfast breakfast enhancements anytime breaks 2. SOUTHWESTERN -

breakfast 2

a la carte 7

hors d 'oeuvres 11

lunch 13

reception enhancements 19

H I L T O N U N I V E R S A L

B A N Q U E T S M E N U

dinner 21

beverages 25

guidelines 30

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B R E A K F A S T

breakfast buffet

plated breakfast

breakfast enhancements

anytime breaks

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S O U T H W E S T E R N - 42 assor ted chi l led f rui t ju ices seasonal f ru i t sa lad | chicken chor izo | churros scrambled eggs with diced peppers, green chi le, onion potato hash | b lack beans, melted cheddar | monterey jack cheese, sour cream, ol ives, green onions | sa lsa ranchero, ja lapeño peppers warm f lour tor t i l las

S O C A L - 44 assor ted chi l led f rui t ju ices | s l iced seasonal f ru i t , berr ies croissants, muff ins, nut breads ser ved with butter & perser ves belgian waff le with drawn butter & warm maple syrup | assor ted cereals ser ved with whole, low fat & non-fat mi lk | scrambled eggs with chives, mushrooms & jack cheese | choice of t wo breakfast meats : chicken sausage, canadian bacon, sausage l inks or h ickor y smoked bacon | potato hash

T H E CO N T I N E N TA L - 32 assor ted breakfast pastr ies, bagels , s l iced breads, butter, preser ves, cream cheese | choice of t wo chi l led ju ices : apple, cranberr y, orange or grapefruit . (no minimun)

H I LTO N U N I V E R S A L CO N T I N E N TA L - 44 croissants, chocolate croissants, assor ted muff ins, date nut bread butter & preser ves | smoked salmon, assor ted bagels , cream cheese, capers, red onion | s l iced melons & berr ies ser ved with greek yogur t steel cut oatmeal with brown sugar, dr ied f rui t & nut , assor ted meats & cheeses | hard boi led eggs, sa l t , cholula , tabasco | choice of t wo chi l led ju ices : apple, cranberr y, orange or grapefruit (no minimum)

B R E A K F A S T B U F F E T

All pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

S E R V E D W I T H F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E & T E A S E L E C T I O N . A M I N I M U M O F 50 G U E S T S I S R E Q U I R E D. A N A D D I T I O N A L C H A R G E O F $5.00 P E R P E R S O N W I L L A P P LY F O R CO U N T S U N D E R T H E M I N I M U M .

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S E R V E D W I T H YO U R C H O I C E O F T W O C H I L L E D F R U I T J U I C E S ( A P P L E , C R A N B E R R Y, O R A N G E ) , F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E & T E A S E L E C T I O N S .

A maximum of t wo entrees plus a vegetar ian choice may be selec ted. The highest entree pr ice wi l l apply to a l l se lec t ions.

S C R A M B L E D E G G S - 32 f resh herbs, cheddar cheese | roasted red potatoes with ol ive oi l & rosemar y | choice of one breakfast meat : turkey, sausage or bacon| choice of white or wheat bread

B U T T E R M I L K PA N C A K E S - 32sl iced banana & walnut topping | choice of one breakfast meat : turkey bacon or sausage

M O N T E C R I S TO S A N D W I C H - 32 layers of turkey, ham, cheese on br ioche dipped in egg ser ved with maple syrup | f resh f rui t garnish

E G G S B E N E D I C T - 39 poached egg, canadian bacon, engl ish muff in , herbed hol landaise | potato hash

P L A T E D B R E A K F A S T

All pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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E G G O M E L E T AC T I O N S TAT I O N * - 15 per person chopped bacon, d iced ham, bel l pepper, spinach, onion, mushrooms, cheddar cheese, tomato, sour cream, sa lsa *a uni formed attendant is required for ever y 50 guests at $200 per attendant

F R I T TATA M U F F I N - 72 per dozen eggs with choice of three addit ions : mushrooms, spinach, bacon, ham, onion, peppers, green chi le, tomato, cheese

B R E A K FA S T B U R R I TO - 12 each scrambled eggs with a choice of three f i l l ings : bacon, sausage, ham, chor izo, potato, jack or cheddar cheese, spinach, mushroom, tomato, p into or black beans, onion, bel l peppers | ser ved with sour cream & salsa

B R E A K FA S T S A N D W I C H - 12 each choice of croissant or engl ish muff in | scrambled eggs with choice of cheese: cheddar, swiss, jack | choice of one meat : bacon, sausage or ham

S M O K E D S A L M O N W I T H B AG E L S - 15 per person capers, red onion, tomato, cream cheese

S T E E L C U T OAT M E A L - 8 per person brown sugar, honey, dr ied f rui t , nuts

H A R D B O I L E D E G G S - 4 per person

S C R A M B L E D E G G S - 8 per person

B R E A K FA S T M E AT - 8 per person

choice of one: bacon, sausage, ham or chicken sausage

B A K E R Y assor ted breakfast pastr ies or muff ins, butter, preser ves | 52 per dozenf ru i t & nut bread, s l iced | 52 per dozen

assor ted bagels , cream cheese, butter, onion, capers, tomato | 54 per dozenplain or chocolate f i l led croissants | 54 per dozen

assor ted scones, butter, preser ves | 54 per dozen

B R E A K F A S T E N H A N C E M E N T S

All pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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CO O K I E M O N S T E R D E LU X E - 20 f reshly baked chocolate chip, oatmeal ra is in & sugar cook ies chocolate & peanut butter browniesbiscott i & lemon bars whole mi lk , chocolate mi lk , sof t dr inks & bott led water

H O L LY W O O D P R E M I E R E - 22 f reshly popped popcorn, sa l ted, butteredsof t baked pretzels with mustardtor t i l la chips with cheese sauce & s l iced ja lapeñossk itt les, ra is inets, p la in & peanut M&M's, red v inessof t dr inks & bott led waters

FA R M E R S M A R K E T - 22 vegetable crudit ies with ranch dipselec t ion of domest ic & impor ted cheese ser ved with bread rounds & crackers chef 's se lec t ion of seasonal f ru i tmixed roasted nutsiced tea , lemonade & bott led waters

C H I P S , D I P S & M O R E - 20 house made chips with ranch diphouse made tor t i l la chips with guacamole, p ico de gal lo & cheese saucetradit ional hummus & lemon, gar l ic , rosemar y hummus ser ved with pita chips & breadspinach dip with f rench bread roundsspr ing vegetable cruditésiced tea , sof t dr inks & bott led waters

S U S H I S TAT I O N - 30 assor ted f resh sushi

M A K E YO U R O W N T R A I L - 22cranberr ies, ra is ins, shaved coconut , banana chips, peanut butter chips, granola , M&M's, sunf lower seeds, roasted a lmonds, sa l ted peanuts, cashewswhole f rui t se lec t ion assor ted sof t dr inks & bott led waters

A N Y T I M E B R E A K SA L L B R E A K S I N C LU D E F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E & T E A S E L E C T I O N .A M I N I M U M O F 25 G U E S T S I S R E Q U I R E D. A N A D D I T I O N A L $5 P E R P E R S O N W I L L A P P LY F O R CO U N T S L E S S T H A N A M I N I M U M . B R E A K S A R E S E R V E D F O R M AX I M U M O F 30 M I N U T E S .

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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A L A C A R T E

a la carte

a la carte hors d 'oeuvres

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A L A C A R T E

B E V E R AG E S -

sof t dr inks - 4 .75 eachperr ier spark l ing water - 5 eachst i l l water - 4 .50 eachred bul l energy dr ink - 6 .50 eachchi l led mi lk - 26 per quar tf reshly brewed royal cup regular & decaffe inated coffee - 72 per gal lonfreshly brewed peets regular & decaffe inated coffee - 78 per gal lonmight y leaf iced tea or hot tea - 72 per gal loninternat ional cafe amoré cappuccino stat ion, whipped cream, c innamon, i ta l ian f lavored syrups - 10 per personchampagne punch - 85 per gal lonfruit punch - 72 per gal lonlemonade - 72 per gal lonbeverage pack age, e ight hours of ser v ice includes coffee, sof t dr inks, bott led water - 30 per person

F R U I T S , J U I C E S & YO G U R T -

bott led f rui t ju ices - 5 eachfruit ju ice by the pitcher - orange, grapefruit , apple, cranberr y - 65 per pitcheryogur t par fa i t - 6 eachplain , greek & f rui t yogur ts - honey, st rawberr y, peach, b lueberr y - 5 eachsl iced seasonal f ru i ts & berr ies - 16 per personwhole f resh f rui t - apples, pears, oranges, bananas - 4 eachsmoothie stat ion - s t rawberr y, banana, b lueberr y, mango, peach - 15 per person**100 person max and uni formed attendant required for ever y 50 guests at $200 each

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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S N AC K S -

tor t i l la chips, sa lsa , guacamole - 8 per personfreshly popped popcorn - 5 per personbags of assor ted kett le brand chips - 5 eachhomemade potato chips with onion dip - 6 per personmixed nuts & dr y snacks - 5 per personmini candy bars - M&M's, snickers, 3 musketeers, mi lk y way - 5 per personk ind or c l i f bars - 5 eachnature val ley granola bars - 4 eachassor ted macaroons - 5 eachassor ted cook ies - 52 per dozenbrownies - 52 per dozensof t new york st y le pretzels , p la in & sa l ted ser ved with mustard - 52 per dozenspinach dip with f rench rounds - 8 per personhummus & pita chips - 8 per person

A N D M O R E -

ice cream bars & sandwiches - 5 eachhaagen- dazs ice cream cups - 6 eachice cream sundae bar, assor ted toppings- 15 per personassor ted miniature pastr ies- 6 eachimpor ted & domest ic cheese display, lavosh, crackers - 18 per personmarket vegetable basket with assor ted dips - 14 per personassor ted f inger sandwiches - 48 per dozen

A L A C A R T E

All pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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CO L D - per piece

shr imp ceviche shooters - 5jumbo shr imp cocktai l - 7guacamole cones - 7ahi tuna tar tar on homemade potato chips - 5beef carpaccio - 5prosciutto wrapped melon - 6cal i fornia sushi assor tment - 5dates stuf fed with mascarpone cheese, smoked bacon - 4smoked salmon canape, f resh di l l , lemon - 4bruschetta - 4devi led eggs - 4

H OT - per piece

beef satay, indonesian peanut sauce - 5chicken satay, indonesian peanut sauce - 4pork & shr imp har gow - 4pork shumai - 4mini char sui bao - 4fr ied wonton - 4vegetar ian spr ing rol l - 4golden cr ispy potato croquette (vegan) - 4 chicken curr y puff -5crab cake, remoulade sauce - 5fr ied f ish taco - 5pork bel ly bhan mi s l ider - 7f r ied chicken s l iders - 7shor t r ib s l ider - 7

A L A C A R T E H O R S D ' O E U V R ET WO STATIONS OR SIX HORS D'OEUVRES & ONE AC TION STATION IS REQUIRED. STATIONS MUST BE ORDERED FOR THE TOTAL NUMBER OF GUESTS IN AT TENDANCE (MINIMUM OF 50 GUESTS) . PRICES BASED ON ONE HOUR OF SER VICE. AN ADDITIONAL HOUR AVAILABLE AT AN ADDITIONAL COST & PRICING IS SUBJEC T TO CHANGE IF SER VED AT LUNCH OR DINNER SER VICE.

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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H O R S D ' O E U V R E S T A T I O N S

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A S S O R T E D S U S H I , S A S H I M I & H A N D R O L L - 35 fresh f ish selec t ion ser ved with wasabi , p ick led ginger & soy sauce

P I Z Z A - 24selec t four with a choice of a l f redo or mar inara sauce & t wo toppings each:pepperoni , four cheese, onion, bay shr imp, pineapple, canadian bacon, barbecue chicken, bas i l , f resh mozzarel la , baby spinach, chicken,

sausage, mushrooms, bel l peppers, arugula , smoked salmon, black ol ives, f resh tomatoes, asparagus

PA S TA - 26choice of t wo sauces : a l f redo, mar inara , pesto, wi ld mushroom, puttanesca, three cheesepenne, fettuccine, spiced chicken, shr imp, scal lops, i ta l ian sausage, peppers, mushrooms, onion, gar l ic , parmesan cheese, bas i l , oregano, herbed foccacia

FA J I TA S - 28marinated beef & chicken, refr ied beans, monterey jack cheese, tomatoes, guacamole, sa lsa , sour cream, miniature tostadas, taco shel ls , f lour tor t i l las

S L I D E R S - 30pork bel ly bhan mi , f r ied chicken, shor t r ib

*add a uni formed attendant to any stat ion at $200 per attendant

H O R S D ' O E U V R E S T A T I O N ST WO STATIONS OR SIX HORS D'OEUVRES & ONE AC TION STATION IS REQUIRED. STATIONS MUST BE ORDERED FOR THE TOTAL NUMBER OF GUESTS IN AT TENDANCE (MINIMUM OF 50 GUESTS) . PRICES BASED ON ONE HOUR OF SER VICE. AN ADDITIONAL HOUR AVAILABLE AT AN ADDITIONAL COST & PRICING IS SUBJEC T TO CHANGE IF SER VED AT LUNCH OR DINNER SER VICE.

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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L U N C H

lunch buffets

plated lunch

grab n’ go

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D E L I - 50CHOICE OF T WO, SOUP OR SALAD:tomato basi l soupprovencal vegetable souptomatoes, cucumber, mediterranean dress ingvegetable ratatoui l le, lemon basi l v inaigrettegarden salad, engl ish cucumber, tomatoes, mushroom medley, balsamic dress ing

MEATS, CHEESES & ACCOMPANIMENTS:f resh s l iced turkey, th inly s l iced mar inated lemon, rosemar y, roast beef & tuna sa ladsl iced provolone, swiss & cheddar cheesess l iced heir loom tomatoes, spinach & arugula , bread & butter pick lesmayonnaise, yel low mustard, ar t isan bread selec t ion

T H R I V E - 60tomato basi l soupmesclun, engl ish cucumber, heir loom tomato, feta , walnuts, c i t rus dress ingk ale, arugula, penne, broccol ini , shaved parmesan, lemon vinaigrettequinoa with diced apples, ce ler y, onions & lemon vinaigrette

CHOICE OF T WO ENTREES:chicken cacciatore, onions, peppers, oregano, spic y tomato saucesea bass, mussels , asparagus, oyster mushrooms, b lanched gar l ic veloutegr i l led chicken breast , asparagus, ginger, roasted pineapple conf i tstuf fed f lank steak , spinach, horseradish, demiroasted sa lmon, caul i f lower couscous, caul i f lower pureeoven baked chicken, pumpk in moussel ine, natural pan grav y

CHOICE OF T WO ACCOMPANIMENTS:roasted brussel sprouts, pine nuts, dr izzled with ol ive oi l and balsamicparmesan polentaroasted seasonal vegetables, o l ive oi l , lemon & f resh herbs red roasted potatoes tossed with ol ive oi l & herbsgreen beans, s l iced a lmonds

L U N C H B U F F E T S S E R V E D W I T H F R E S H LY B A K E D R O L L S , TA P E N A D E, B U T T E R & A S S O R T E D M I N I AT U R E PA S T R I E S , D E S S E R T S , C A K E S & P I E S . F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E & T E A S E L E C T I O N S .

A MINIMUM OF 50 GUESTS IS REQUIRED. AN ADDITIONAL CHARGE OF $5 PER PERSON WILL APPLY FOR COUNTS UNDER THE MINIMUM. PRICE IS BASED ON ONE HOUR SER VICE PERIOD; EX TENDED PERIODS ARE SUBJEC T TO AN ADDITIONAL CHARGE.

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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N O H O - 60tomato basi l soupmesclun, engl ish cucumber, heir loom tomato, ranch & i ta l ian dress ingk ale, arugula , penne, broccol in i , shaved parmesan, lemon vinaigrette

CHOICE OF T WO ENTREES:shor t r ibs, shitake mushrooms,sea bass, asparagus, oyster mushrooms, b lanched gar l ic veloutegr i l led chicken breast , asparagus, ginger, roasted pineapple conf i tstuf fed f lank steak , spinach, b leu cheese, horseradish, demiherb crusted sa lmon with chimi churr i sauce

CHOICE OF T WO ACCOMPANIMENTS:shaved brussels sprouts, p ine nuts, roasted bacon, parmesan cheeseyukon gold scal loped potatoes with fennelseasonal vegetables, herb butterhoney glazed roasted potatoesgreen beans, kung pao spic y glaze

S O U T H W E S T - 58CHOICE OF T WO, SOUP OR SALAD:corn soup, avocado, tor t i l la st r ipsalbondigas soup, celer y, tomatoeshoney roasted pineapple sa lad, tequi la v inaigretteceasar, romaine, pepitas, tor t i l la st r ips, tequi la caesar dress ing

CHOICE OF T WO ENTREES:mar inated pork carnitas, c i lantro, l imechi le colorado beefbeef or chicken fa j i tas, peppers, tomatoes, onionsmake your own f ish tacoscarne asada

ACCOMPANIMENTS:spanish r iceblack beanssour cream, guacamole, p ico de gal lo, c i lantro, cheese, shredded lettucewarm f lour or corn tor t i l las

S E R V E D W I T H F R E S H LY B A K E D R O L L S , TA P E N A D E, B U T T E R & A S S O R T E D M I N I AT U R E PA S T R I E S , D E S S E R T S , C A K E S & P I E S . F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E & T E A S E L E C T I O N S .

A MINIMUM OF 50 GUESTS IS REQUIRED. AN ADDITIONAL CHARGE OF $5 PER PERSON WILL APPLY FOR COUNTS UNDER THE MINIMUM. PRICE IS BASED ON ONE HOUR SER VICE PERIOD; EX TENDED PERIODS ARE SUBJEC T TO AN ADDITIONAL CHARGE.

L U N C H B U F F E T S

All pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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C H I N ATO W N - 60CHOICE OF T WO, SOUP OR SALAD:egg drop souphot & sour soupwonton souppan f r ied taro, radish cakesoy sauce mar inated chicken with f lat noodlesassor ted dim sum

CHOICE OF T WO ENTREES:kung pao chickensweet & sour chickensweet & sour porkbarbecue pork barbecue pork & roasted duck with f r ied shr imp crackersbeef with broccol imaine lobster with gar l ic noodlesbraised buddha feast with tofu (vegetar ian)

ACCOMPANIMENTS:cantonese f r ied r icepan f r ied vegetar ian lo meinst i r - f r ied k ai lan (chinese broccol i ) with oyster sauce

L I T T L E I TA LY - 60CHOICE OF T WO, SOUP OR SALAD:arugula , shaved parmesan, lemon vinaigretteminestrone soupclass ic caesar, romaine, gar l ic croutons, shaved parmesancaprese sa lad, s l iced heir loom tomatoes, buffa lo mozzarel la , f resh basi l , o l ive oi lCHOICE OF T WO ENTREES:chicken cacciatore, onions, peppers, oregano, spic y tomato saucespaghett i carbonara , pancetta , peas, b lack pepper, parmesanfour cheese pizza with mozzarel la , gorgonzola , r icotta , parmesansic i l ian steak , onions, peppers & tomatoesl inguine with c lamsosso bucco, pork shank braised in ol ive oi l , white wine & tomatoeswi ld mushroom r isotto (vegatar ian)

ACCOMPANIMENTS:penne tossed with f resh tomato basi l saucegar l ic breadgrated parmesan, red pepper f lakes

S E R V E D W I T H F R E S H LY B A K E D R O L L S , TA P E N A D E, B U T T E R & A S S O R T E D M I N I AT U R E PA S T R I E S , D E S S E R T S , C A K E S & P I E S . F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E & T E A S E L E C T I O N S .

A MINIMUM OF 50 GUESTS IS REQUIRED. AN ADDITIONAL CHARGE OF $5 PER PERSON WILL APPLY FOR COUNTS UNDER THE MINIMUM. PRICE IS BASED ON ONE HOUR SER VICE PERIOD; EX TENDED PERIODS ARE SUBJEC T TO AN ADDITIONAL CHARGE.

L U N C H B U F F E T S

All pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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U P G R A D E S :S O U P U P G R A D E tomato basi l 4 butternut squash with c innamon 5

P L A T E D L U N C H

S A L A D U P G R A D Earugula sa lad, watermelon, feta , pumpk in seeds,lemon vinaigrette 10k ale caesar sa lad with parmesan dress ing 6

CHOICE OF T WO ENTREES:sea bass, asparagus, fava beans, oyster mushrooms, b lanched gar l ic veloute 54gr i l led chicken breast , asparagus, ginger, roasted pineapple conf i t 48mar inated a i r l ine chicken breast with roasted thyme jus 50stuffed f lank steak , spinach, horseradish, demi 52herb crusted sa lmon, caul i f lower, couscous, caul i f lower puree 52deepfr ied black pepper tofu, green onions, gar l ic , ginger 47stuffed por tobel lo mushroom, ta leggio cheese, onions, gar l ic , ce ler y, sundr ied tomatoes, parmesan, tar ragon, bas i l 49vegetable pael la , spanish onions, peppers, fennel , fava beans, tomatoes, k a lamata ol ives 51

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

THREE COURSE LUNCH MENUS INCLUDE HOUSE SALAD WITH CHOICE OF DRESSING OR SOUP OF THE DAY, CHEF’S SELECTION OF SIDE DISH & SEASONAL VEGETABLES, FRESHLY BAKED DINNER ROLLS, TAPENADE & BUTTER, DESSERT, ICED TEA, FRESHLY BREWED REGULAR & DECAFFEINATED COFFEE.  

THE FIRST COURSE MAY BE REPLACED WITH THE FOLLOWING UPGRADES AT AN ADDITIONAL COST PER PERSON.   A MAXIMUM OF TWO ENTREES PLUS A VEGETARIAN CHOICE MAY BE SELECTED.  THE HIGHEST ENTRÉE PRICE WILL APPLY TO ALL SELECTIONS.

DESSER T- CHOICE OF ONE: f lour- less chocolate cake, f resh whipped cream new york cheesecake & f resh berr ies crème brulee or t i ramisu f rui t f lorent ina, lacey a lmond cook ie f i l led with vani l la cream & seasonal f resh f rui t banana dome, chocolate & banana mousses, dusted with cocoa powder f ru i t tar t with vani l la cream in a tar t shel lchocolate ganache cake

1 7

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B O X E D / G R A B & G OS E L E C T I O N I N C LU D E S : K E T T L E C H I P S , PA S TA S A L A D, R E D D E L I C I O U S A P P L E , C H O I C E O F S O F T D R I N K , M I N E R A L O R S P R I N G WAT E R . B OX E D LU N C H S E R V E D I N A R E C YC L A B L E B OX W I T H U T E N S I L S & N A P K I N S .

B OX E D & R E A DY TO G O - 42

C H O I C E O F T H R E E S A N D W I C H E S :gr i l led chicken breast , font ina cheese, sun dr ied tomato pesto, greens, lemon dress ing, house aoi l i on br ioche

rare roast beef, smoked gouda, avocado, tomato, arugula on sourdough bread

mesquite turkey, swiss, spinach, tomato, chipot le mayo on a whole grain rol l

cubano panini , ham, pork , swiss, p ick les, gar l ic aoi l i , d i jon mustard

serrano ham, manchego, mar inated heir loom tomato on c iabatta

por tobel lo, gr i l led zucchini , heir loom tomato, goat cheese on rosemar y foccacia

buffa lo mozzarel la , heir loom tomato, bas i l aoi l i , balsamic on rosemar y foccacia

chicken sa lad with celer y, walnuts, green apple, dr ied cherr ies, mayo on a croissantwhite a lbacore tuna with onion, celer y, iceberg & tomato on sourdough bread

C H O I C E O F O N E D E S S E R T:chocolate chip cook ie | oatmeal ra is in cook ie | sugar cook iebrownie | lemon bar | pecan square | b lueberr y streusel bar

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

1 8

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R E C E P T I O NE N H A N C E M E N T S

1 9

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R E C E P T I O N E N H A N C E M E N T SA M I N I M U M O F 25 G U E S T S I S R E Q U I R E D. A N A D D I T I O N A L $5 P E R P E R S O N W I L L A P P LY F O R CO U N T L E S S T H A N T H E M I N I M U M . P R I C E S B A S E D O N O N E H O U R S E R V I C E ; A D D I T I O N A L H O U R S A R E AVA I L A B L E AT A N A D D I T I O N A L CO S T.

FA R M E R S M A R K E T V E G E TA B L E B A S K E T - 16 garden f resh vegetables, with assor ted dips

I M P O R T E D & D O M E S T I C C H E E S E B OA R D - 18selec t ion of domest ic & impor ted cheese, f rench bread rounds, crackers, lavosh, f ru i t garnish, roasted walnuts & a lmonds

F R E S H C U T F R U I T - 16seasonal s l iced f ruits & berr ies

V E G E TA R I A N A N T I PA S TO - 18balsamic gr i l led vegetables, long stem ar t ichokes, roasted tomatoes, dolmas, gigandes beans, assor ted ol ive re l ish , ar t isan bread

C H A R C U T E R I E A N T I PA S TO - 20countr y pate, prosciutto, sa lami , spanish chor izo, b lack forest ham, cass is cherr y mustard, ar t isan bread

AT L A N T I C B A K E D S A L M O N - 20cream cheese, red onions, capers, d i l l mustard sauce, wasabi soy sauce, countr y bread & ser ved with thai chi l i sauce

W H E E L O F B A K E D B R I E - 300 E AC Hser ves 25 guests. pecans, pure maple syrup, bourbon, baguettes, crackers

R OA S T E D B A R O N O F B E E F - 1000 E AC Hser ves approximately 125 guests. au jus, horseradish cream sauce, rust ic ro l ls , br ioche buns, hawai ian sweet rol ls*

R OA S T E D P R I M E R I B O F B E E F - 700 E AC H thinly s l iced, ser ves approximately 60 guests. au jus, horseradish cream sauce, yorkshire popovers, countr y rol ls , hawai ian sweet rol ls*

R OA S T E D T E N D E R LO I N O F B E E F - 650 E AC Hthinly s l iced, ser ves approximately 20-30 guests. cognac cracked pepper sauce, horseradish cream sauce, countr y rol ls*

S LO W R OA S T E D T U R K E Y - 400 E AC Hser ves approximately 25 guests. cranberr y chutney, cass is cherr y mustard, dr ied f rui t garnish, countr y rol ls*

AT L A N T I C R OA S T E D S I D E S A L M O N - 200 E AC Hser ves 20 guests. thai chi l i sauce*

*a uni formed attendant is required at $200 per attendant

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

2 0

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D I N N E R

plated dinner

dinner buffet

2 1

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P L A T E D D I N N E R T H R E E CO U R S E S

E N T R E E S -

roasted sa lmon, herb sea sa l t , shel l f i sh ratatoui l le , lemon tarragon beurre blanc 62 chi lean sea bass, k ing crab, asparagus, champagne sauce 70 seared braised shor t r ibs, sweet soy ginger sauce 65 gr i l led f i let mignon, f ie ld mushrooms, bearnaise sauce 72 e ight ounce New York str ip steak , shal lot cream sauce, rock shr imp, gorgonzola melt 70 broi led f ree range chicken, butternut r isotto, cr ispy brussels sprouts, b lack current red wine 67 herb gr i l led chicken, sautéed mushrooms, bours in cheese sauce 62 herb gr i l led chicken breast & roasted sa lmon 78

VEGE TARIAN OPTIONS-

I N C LU D E S H O U S E S A L A D O R S O U P O F T H E D AY, C H E F ' S S E L E C T I O N O F S I D E D I S H & S E A S O N A L V E G E TA B L E S , F R E S H LY B A K E D D I N N E R R O L L S , TA P E N A D E & B U T T E R , F R E S H LY B R E W E D R E G U L A R & D E C A F CO F F E E , T E A S E L E C T I O N S .

T H E F I R S T CO U R S E M AY B E R E P L AC E D W I T H T H E F O L LO W I N G U P G R A D E S AT A N A D D I T I O N A L CO S T P E R P E R S O N . A M AX I M U M O F T W O E N T R E E S P LU S A V E G E TA R I A N C H O I C E M AY B E S E L E C T E D. T H E H I G H E S T E N T R E E P R I C E W I L L A P P LY TO A L L S E L E C T I O N S .

S O U P U P G R A D E - roasted tomato bisque 7 chi l led spic y gazpacho, roasted bloody mar y rock shr imp 6 woodland mushroom soup, sherr y basted baby mushrooms 6 lobster bisque, cognac infused rock shr imp, crème fra iche 8

S A L A D U P G R A D E - roasted beets & f resh grapefruit , honey, star anise, golden currants, ginger dress ing 7 pear l couscous, tomato, cucumber, ce ler y, mushrooms, mel in , dates, c i t rus dress ing 7 k ale, cranberr ies & pine nuts with Mediterranean dress ing 6 caesar, romaine, tomato pear re l ish , sun dr ied tomato croutons, lemon parmesan dress ing 7 f ie ld greens, barbeque duck , green mango, papaya, raspberr y v inaigrette 8

DESSER T- CHOICE OF ONE: f lour- less chocolate cake, f resh whipped cream new york cheesecake & f resh berr ies crème brulee or t i ramisu f rui t f lorent ina, lacey a lmond cook ie f i l led with vani l la cream & seasonal f resh f rui t banana dome, chocolate & banana mousses, dusted with cocoa powder f ru i t tar t with vani l la cream in a tar t shel l

seared braised shor t r ib and herb roasted chicken 78

f i let mignon & shr imp scampi 80

miso glazed cod 65

mixed mushrooms r isotto, aged parmesan, f r ied enok i , f r ies spinach fettuccine, st i l ton bleu cheese sauce, sun dr ied walnut tomato pesto kung pao braised tofu ser ved with jasmine r ice & spinach chocolate ganache cake

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

vegatar ian pael la

2 2

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D I N N E R B U F F E T

S T U D I O - 75 homest yle chicken noodle soupk ale, arugula, penne, broccol ini , shaved parmesan, lemon vinaigretteroasted beets & f resh grapefruit , honey, star anise, golden currents, ginger dress ing

C H O I C E O F T W O : seared braised shor t r ibs, sweet soy ginger saucesea bass, mussels , asparagus, oyster mushrooms, b lanched gar l ic veloutechicken marbel la , dr ied plums, candied lemon couscous, apple brandy sauceherb mar inated chicken breast with roasted thyme jusherb gr i l led chicken, sautéed wi ld mushrooms, bours in cheese saucestuffed f lank steak , spinach, b leu cheese, horseradish, demiherb crusted sa lmon with chimi churr i sauce spinach fettuccine, st i l ton bleu cheese sauce, semi dr ied tomato walnut pestobutternut squash raviol l i with seared mushrooms

C H O I C E O F T W O ACCO M PA N I M E N T S :shaved brussel sprouts, p ine nuts, roasted bacon, parmesan cheeseseasonal vegetables, herb butterhoney glazed roasted potatoesgreen beans, cr ispy shal lots , chive butter gar l ic mash potatoes*$3 truf f le or horseradish

S E R V E D W I T H F R E S H LY B A K E D R O L L S , TA P E N A D E , B U T T E R & A S S O R T E D M I N I AT U R E PA S T R I E S , D E S S E R T S , C A K E S & P I E S . F R E S H LY B R E W E D R E G U L A R & D E C A F F CO F F E E & T E A S E L E C T I O N .

A M I N I M U M O F 50 G U E S T S I S R E Q U I R E D. A N A D D I T I O N A L C H A R G E O F $5 P E R P E R S O N N W I L L A P P LY F O R CO U N T S U N D E R T H E M I N I M U M . P R I C E I S B A S E D O N 1 .5 H O U R S E R V I C E P E R I O D ; E X T E N D E D P E R I O D S A R E S U B J E C T TO A N A D D I T I O N A L C H A R G E.

S O U T H W E S T - 75 tor t i l la soup or corn soupcorn & black bean, c i lantro, red pepper sa ladromaine lettuce, pepitas, tor t i l la st r ips, tequi la caesar dress ing

C H O I C E O F T W O : smoked ancho pork carnitas, c i lantro, l imechi le colorado beefbeef or chicken fa j i tas, peppers, tomatoes, onionsmake your own f ish tacoscarne asadatamales (choose one: chicken, pork , green chi le & cheese)

ACCO M PA N I M E N T S :spanish r icerefr ied beans with cheesesour cream, guacamole, p ico de gal lo, c i lantro cheese, shredded lettucewarm f lour & corn tor t i l las

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

2 3

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D I N N E R B U F F E T CO N T I N U E D

A TASTE OF ITALYcaprese salad, s l iced heir loom tomatoes, buffalo mozzarel la , f resh basi l , o l ive oi l wi ld mushroom r isottochicken piccata , lemon caper butter, shr imp scampiselec t ion of ar t isan breads, o l ive oi l , butter, sun- dr ied tomato tapenade

A R O U N D T H E W O R L D - 95

A M E R I C A T H E B E AU T I F U L * house sa lad with cucumbers, mushrooms, heir loom tomatoes ser ved with ranch and balsamic dress ingsroasted sa lmon, herb sea sa l t , ratatoui l le, lemon tarragon beurre blanc mashed potatoesseasonal vegetables

SOUTH OF THE BORDERpork carnitasblack beans with cheesesour cream, guacamole, p ico de gal lo, c i lantro, cheese, shredded lettuce warm f lour & corn tor t i l lastamales (choose one: chicken, pork , green chi le & cheese)

MANDARIN CLUBst i r f r ied beef, chinese broccol i , gar l ic b lack bean sauce sweet & sour porkyang chow fr ied r ice

VIVE LA FRANCEassor ted mini f rench pastr ies s l iced f resh f rui t & berr iescreme brule

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

2 4

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B E V E R A G E

host bar

cash bar

wine list

2 5

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H O S T B A R

W E L L - 9eagle rare bourbon, grant 's scotch, seagram's gin , smirnoff vodk a, bacardi l ight rum, pepe lopez gold tequi la

CALL - 12buffa lo t race bourbon, johnnie walker red label scotch, bombay london dr y gin , absolute vodk a, cruzan rum, jose cuer vo gold tequi la , jack daniel ' s whiskey

PREMIUM - 15maker 's mark bourbon, johnnie walker black scotch, crown royal canadian whiskey, bombay sapphire gin , grey goose vodk a, captain morgan rum, patron s i lver tequi la

TOP SHELF - 17glenl ivet 12 year s ingle malt scotch, hendr ick 's gin , belvedere vodk a, f lor de cona 18 year o ld reser ve rum, don ju l io s i lver tequi la

HOUSE WINE OR HOUSE CHAMPAGNE - 10chardonnay, white z infandel , cabernet , mer lot

PREMIUM WINE OR SPARKLING SELEC TION - 17

CORDIALS - 11k ahlua, bai leys, amaretto, grand marnier

PREMIUM COGNAC - 15cour vois ier vs, hennessey vs

SUPER PREMIUM COGNAC - 19cour vois ier vsop, remy mar t in vsop

MAR TINIS - 13class ic , cosmopol i tan, applet in i

DOMESTIC BEER - 7budweiser, bud l ight , mi l ler genuine draf t , mi l ler l i te, s t . paul i gi r l (non a lcohol ic )

IMPOR TED BEER - 8corona, heineken

SOFT DRINKS & BOT TLED WATERS - 4

JUICES - 5

MINERAL WATER - 6perr ier, ev ian, voss, f i j i

ADDITIONAL SELEC TIONS UPON REQUEST

A B A R T E N D E R F E E O F $200 P E R B A R W I L L A P P LY TO E AC H B A R W I T H L E S S T H A N $700 I N R E V E N U E.

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.2 6

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C A S H B A RA B A R T E N D E R F E E O F $200 P E R B A R W I L L A P P LY TO E AC H B A R W I T H L E S S T H A N $700 I N R E V E N U E. P R I C E S L I S T E D B E LO W I N C LU D E S TAT E S A L E S TAX . P R I C E S & M E N U I T E M S A R E S U B J E C T TO C H A N G E W I T H O U T N OT I C E .

W E L L - 12buffalo trace bourbon, grant 's scotch, seagram's gin, smirnoff vodk a, bacardi l ight rum, pepe lopez gold tequi la

CALL - 14buffa lo t race bourbon, johnnie walker red label scotch, bombay london dr y gin , absolute vodk a, bacardi l ight rum, jose cuer vo gold tequi la , jack daniel ' s whiskey

PREMIUM - 17maker 's mark bourbon, johnnie walker black scotch, crown royal canadian whiskey, bombay sapphire gin , grey goose vodk a, captain morgan rum, patron s i lver tequi la

TOP SHELF - 20glenl ivet 12 year s ingle malt scotch, hendrick 's gin, belvedere vodk a, pyrat xo reser ve rum, don ju l io s i lver tequi la

HOUSE WINE OR HOUSE CHAMPAGNE - 12chardonnay, white z infandel , cabernet , mer lot

PREMIUM WINE OR SPARKLING SELEC TION - 20

CORDIALS - 13k ahlua, bai leys, amaretto, grand marnier

PREMIUM COGNAC - 17cour vois ier vs, hennessey vs

SUPER PREMIUM COGNAC - 22cour vois ier vsop, remy mar t in vsop

MAR TINIS - 15class ic , cosmopol i tan, applet in i

DOMESTIC BEER - 8 .50budweiser, bud l ight , mi l ler genuine draf t , mi l ler l i te, s t . paul i gi r l (non a lcohol ic )

IMPOR TED BEER - 10corona, heineken

SOFT DRINKS & BOT TLED WATERS - 5

JUICES - 6

MINERAL WATER - 7perr ier, ev ian, voss, f i j i

ADDITIONAL SELEC TIONS UPON REQUEST

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

2 7

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W I N E L I S T

C H A M PAG N E & S PA R K L I N G

BIN

300

301

302

303

304

306

1014

baron her zog kosher brut , oxnard, ca l i fornia

canel la prosecco di conegl iano, i ta ly

mar t in i & ross i ast i spumante, i ta ly

dom per ignon, f rance

moet & chandon imper ia l , f rance

domaine chandon brut , yout vi l le, ca l i fornia

veuve c l icquot ponsardin nv brut (yel low label ) f rance

45

34

38

475

160

55

135

W H I T E

BIN

400

401

403

405

404

402

501

502

604

701

801

baron her zog kosher chardonnay, oxnard, ca l i fornia

tr in i t y oaks, chardonnay, coastal , ca l i fornia

kendal l jackson chardonnay, sonoma, ca l i fornia

trefethen estate chardonnay, napa val ley, ca l i fornia

sonoma- cutrer russ ian r iver ranches chardonnay, sonoma, ca l i fornia

cakebread reser ve chardonnay, ruther ford, ca l i fornia

joel gott sauvignon blanc, new zealand

k im crawford sauvignon blanc, new zealand

dr y creek fume blanc, sonoma, ca l i fornia

trefethen dr y r ies l ing, napa val ley, ca l i fornia

tr in i t y oaks, p ino gr igio, coastal ca l i fornia

40

34

38

60

62

125

39

45

38

50

36

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

2 8

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W I N E L I S T

B LU S H

BIN

241

250

901

la crema pinot noir rose monterey, ca l i fornia

ber inger white z infandel , napa val ley, ca l i fornia

tablas creek patel in de tablas rose, paso robles, ca l i fornia

38

36

49

R E DBIN

950

100

1003

1004

1005

1100

1102

1200

1201

1202

1301

1401

1601

mcmanis cabernet sauvignon, modesto, ca l i fornia

baron her zog cabernet sauvignon, oxnard, ca l i fornia

just in cabernet sauvignon, paso robles, ca l i fornia

kendal l jackson v intners reser ve cabernet sauvignon, sonoma, ca l i fornia

stags leap "ar temis" cabernet sauvignon, napa val ley, ca l i fornia

tr in i t y oaks, mer lot , coastal , ca l i fornia

ghost pines mer lot , sonoma/napa val ley, ca l i fornia

tr in i t y oaks, p inot noir, coastal , ca l i fornia

la crema, pinot noir, wi l l iamette, va l ley, oregon

sonoma cutrer pinot noir, sonoma, ca l i fornia

s ix th sense, s i rah, lodi , ca l i fornia

dona paula , malbec, mendoza, argent ina

bv tapestr y, ruther ford, ca l i fornia

36

40

65

50

162

36

39

34

55

75

48

50

86

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

2 9

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G U I D E L I N E S

3 0

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C AT E R I N G P O L I C I E S

F O O D & B E V E R AG EDue to l iabi l i t y & legal restr ic t ions, the customer or guest may not br ing outs ide food or beverages of any k ind into the hotel . H i l ton Los Angeles/Universal Ci t y i s the only l icensed author i t y a l lowed to sel l & ser ve a lcohol on the premises. Cal i fornia law requires persons to be a minimum of t went y- one (21) years of age to consume alcohol ic beverages. H i l ton Los Angeles/Universal Ci t y reser ves the r ight to refuse ser v ice to anyone. H i l ton Los Angeles/Universal Ci t y wi l l supply Cash Bars based upon customer ’s request . Al l dr ink pr ices wi l l inc lude tax & fac i l i t y charge for cash bars. Each Cash Bar must incur a minimum of seven hundred dol lars ($700) inc lus ive. I f the Cash Bar does not ac tual ize the set minimum, the customer wi l l be responsible for the di f ference of up to seven hundred dol lars ($700) per Bar.

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh , or eggs, may increase r isk of food borne i l lness.

C AT E R I N G C H A R G E SAl l pr ices are quoted as per person unless other wise indicated.

Bar pr ices are per dr ink unless indicated as an hour ly pack age.

To ensure food qual i t y, buffet pr ic ing is based up to 1 1/2 (one hour and a hal f ) hours. Morning and Af ternoon Breaks are based on up to 30 minutes. Addit ional charges may incur for ex tending hour of ser v ice.

Cook ing Stat ions & Car ving Stat ions are subjec t to a t wo hundred dol lar ($200) fee per chef/attendant required.

Cashiers are required for a l l Cash Bars. I n the

event the beverage sa les on a Cash Bar do not exceed seven hundred dol lars ($700) per bar in the f i rst t wo hours, a bar fac i l i t y charge of t wo hundred dol lars ($200) per bar wi l l apply, sevent y-f ive dol lars ($75) charged for ever y addit ional hour.

F O O D & B E V E R AG E G UA R A N T E EThe guaranteed number of guests for a l l Food & Beverage func t ions must be submitted to the Cater ing/Sr. Event Manager by 12:00PM noon three (3) business days pr ior to the date of the func t ion. I f the guarantee is not received by the cutoff date, H i l ton Los Angeles/Universal Ci t y wi l l assume that the expec ted number of guests noted on the banquet event order is the guarantee.

The guarantee becomes the minimum number of guest used in calculat ing food preparat ions. Should the ac tual number of guests in attendance exceed the guarantee; the customer wi l l be charged for that number of guests. On plated food func t ions, the Hotel wi l l set seat ing for f ive percent (5%) over the guarantee, not to exceed a maximum overset of t went y (20) seats. Food wi l l only be prepared for the guarantee.

P O P - U P C H A R G E SThe hotel reser ves the r ight to add one hundred dol lars ($100) charge to a l l Pop -Up requests. A Pop -Up is c lass i f ied as an event that i s requested of the hotel within 24 hours of the ac tual event .

P R I C E SThe pr ices herein are subjec t to increase in the event cost of food, beverage, or other costs of operat ions increase at the t ime of the func t ion. Customer grants the r ight to the Hotel to increase such pr ices or to make reasonable subst i tut ions on the menu with pr ior not ice to the customer.

TAXAl l Federal , State and munic ipal taxes that may be

imposed or appl icable to this agreement and the ser v ices rendered by H i l ton Los Angeles/Universal Ci t y are in addit ion to the pr ices herein agreed upon; the patron agrees to pay for them separately.

S I G N AG E & D É CO RH i l ton Los Angeles/Universal Ci t y reser ves the r ight to approve a l l s ignage, staging, props & décor. S igns, banners or posters are not to be taped, stapled, nai led or af f ixed in any other manner to the wal ls or columns in the Hotel , not should they obstruc t permanent hotel s ignage f rom view. H i l ton Los Angeles/Universal Ci t y reser ves the r ight to prohibit i tems in the resor t & publ ic areas.

R I G G I N G S E R V I C EThe hotel reta ins exclus ive r ight to a l l r igging ser v ices & r igging equipment. Al l r igging must be insta l led & super vised by the hotel .

S E C U R I T YH i l ton Los Angeles/Universal Ci t y Secur i t y wi l l be the exclus ive provider of secur i t y for a l l events on proper t y. Hotel Secur i t y i s avai lable 24 hours per day, seven days per week at addit ional cost .

N O I S EMusic & enter ta inment for a l l outdoor events must adjourn no later than 10:00PM due to noise ordinances.

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