Weddings Weddings by Hilton - Hilton Hotels and … san francisco YOUR CHOICES, YOUR MEMORIES YOUR...

hilton san franciscoYOUR CHOICES, YOUR MEMORIES

YOUR UNFORGETTABLE DAY

Weddings Weddings Weddings by Hilton

415.771.1400 ext 6231333 O’Farrell Street, San Francisco, CA 94102

www.sfmeetings.com

hilton san francisco * 415.771.1400 ext 6231 * www.sfmeetings.com 2

Congratulations and best wishes from the Hilton San Francisco.

Your wedding day will be one of the most important events of your life, and our

professional Catering and Banquet team combine years of experience to assist you in

planning this special day.

At the Hilton San Francisco, you can choose from six beautifully detailed ballrooms

that feature cut cr ystal chandeliers, soaring 12 to 23 foot ceilings and have the

versatility to accommodate 100 to 1000 guests.

Your catering manager will work closely with you to plan an affair that reflects your

personal taste and style down to the smallest detail. We have a preferred vendor

list that includes several of the City’s premier event designers. You have the option

of selecting a designer to help you create the ambiance you wish for—from custom

center pieces, specialty linens or china to Chevari chairs—a look that is uniquely

yours. Your Catering Manager can arrange a private consultation.

We look forward to guiding you on this journey. You can count on our expertise and

personalized service to make this day a “once in a lifetime” memory.


COMPLIMENTARY AMENITIES

In honor of this special occasion, the Hilton San Francisco is pleased to offer several complimentary amenities: a deluxe suite for the Bride and Groom the evening of your wedding; personalized dinner menus at each place setting; votive candles to enhance the dinner

table; white table linen, dance fl oor and baby grand piano.

GIFT BASKETS

Let us put together a San Francisco Welcome basket for your out of town guests to let them know how much you appreciate their sharing in your special day. Ask your Catering Manager for suggestions and pricing.

PRE AND POST-WEDDING CELEBRATIONS

For your engagement, rehearsal dinner, or post wedding brunch ask us about Cityscape, our fi ne dining restaurant. Rising 46 stories above the City lights, this beautiful restaurant with a panoramic view, is a perfect setting to begin celebrating your wedding day or the

perfect end to the festivities.

Let us help plan a bridal shower. We have created themed menu suggestions that set the tone for a fun and festive afternoon for you and your friends. See our Bridal Shower Packages under the menu selections.

OFF SITE VENUES

The Hilton San Francisco has partnered with the de Young Museum and the Legion of Honor to offer unique settings for your wedding day. Our culinary team will provide the catering services. Additional fees will apply for an off-site event, and your catering manager can discuss the arrangements in detail. An added benefi t is the ease of arranging overnight accommodations for your out- of- town guests at

the Hilton. We will even make the arrangements for transportation to the venue. All the details can be coordinated by your Catering Manager.

ETHNIC CUISINE

We recognize there are many ways to celebrate this special day, and we are pleasedto offer a variety of ethnic themed menus, for example: Asian, Indian, Moroccan, Nepalese and Persian cuisine.

The Hilton San Francisco is equipped with a kosher kitchen and will arrange for Rabbinical supervision. Our Executive Chef is experienced in Kashrut.

SPECIAL SERVICES

Presentation Services, our Audio Visual partner, is available to assist you in creating a montage of photographs into a personal video to screen during the reception and our Sound and lighting department can select just the right lighting hues to add to the overall ambiance.

Individual price quotes provided.

General Guidelines


SERVICE CHARGE AND SALES TAX

Currently a 22% service charge and applicable state sales tax of 8.5% will be added to all food and beverage charges. Ac-cording to California Tax Codes, service charges are subject to sales tax.

GUESTROOMS

Should you wish to reserve a block of rooms for your family or guests, please notify your Catering Manager. A group rooms Sales Manager will be dedicated to providing you with preferred availability and rates. Please note our check-in time is 3:00pm and check out is 12:00pm.

GUARANTEE

In arranging for private events, a guaranteed number of guests attending are required for all catered meal functions. Final attendance must be confi rmed by 11am three (3) business days in advance or the expected attendance will become the fi nal guarantee, not subject to reduction. For per person meals, the Hotel will set and prepare for three percent above the guarantee.

DECORATIONS

Arrangements for fl oral centerpieces, linens and other special decor may be made through your Catering manager. We can also arrange a private consultation with one of our premier de-sign partners who can help you create your vision of the perfect wedding. All decorations must meet with the approval of the San Francisco Fire Department. The hotel will not permit the affi xing of anything to the walls or ceiling of rooms.

LABOR CHARGES

A $250.00 labor charge will be applied to breakfast, lunch and dinner functions with fewer than 20 guests.

A fee of $250.00 per bartender will be applied to all bars for up to three hours of service. The fee also applies to the complimentary cocktail reception. Additional hours charged at $50.00 per hour per bartender.

Carvers, chefs and additional wait staff are available at $250.00 per person for a three hour period.

Waiter service hours including setup and tear-down are 2 hours for Breakfast, 2 hours for Luncheon, 3 hours for Dinner and 3 hours for Reception/Dinner. If event extends beyond these times, additional labor charges of $25.00 per waiter per hour or portion of will apply.

EXTRA ITEMS

No Food or Beverage of any kind may be brought in to the Hotel by the Client or his attendees without prior approval from your Catering Manager. The Hotel assumes no respon-sibility for loss or damage to items left in a function room prior to, during or after an event. To add an additional entrée choice, other than vegetarian, add $8.00 per person, plus service and tax to the price of the menu.

ELECTRICAL/AUDIO VISUAL

A complete line of modern Audio Visual equipment and ser-vices are available through our In-house Ballroom Operations and Presentation Services for your Audio Visual Solutions. Your Catering Manager can assist you with these services.

Wedding Reception Packages


~ THE PREMIER ~

One hour cocktail reception to include:Name Brand Liquors,

California Wines,Imported and Domestic Beers,

Assorted Sodas & Mineral Waters(Bartender Labor to Apply)

Selections of Four Hors D’Oeuvres Butler Passed from Silver Trays

Server in White Gloves

~~~~~First Course

~~~~~

Pre-Selected Entree Seasonal Vegetables

Champagne or Sparkling Apple Cider Toast

Traditional Tiered Wedding CakeCoffee and Tea Service

$120.00 per Guest

~ THE GRAND ~

One hour cocktail reception to include:Name Brand Liquors,

California Wines, Imported and Domestic Beers,

Assorted Sodas & Mineral Waters(Bartender Labor to Apply)

Selections of Four Hors D’oeuvres Butler Passed from Silver Trays

Servers in White Gloves

~~~~~First Course

~~~~~

Pre-Selected EntréeSeasonal Vegetables

Chardonnay and Cabernet Wines Served with Dinner

(Two bottles Per Table)


TraditionalTiered Wedding CakeCoffee and Tea Service

Post Dinner Bar Service for One Hour

$135.00 per Guest

~ THE IMPERIAL ~

One hour Cocktail Reception to include:Premium Brand Liquors, California Wines, Imported and Domestic Beers, Assorted Sodas & Mineral Waters

(Bartender labor to apply)Selections of Six Hors D’oeuvres Butler

Passed on Silver Trays Servers in White Gloves

~~~~~Amuse Bouche

AppetizerFirst Course

~~~~~

Pre-Selected EntreeSeasonal Vegetables

Chardonnay and Cabernet Wines Served Tableside with Dinner

(Three Bottles per Table)

Traditional Tiered Wedding CakeChocolate Truffl es and Tuxedo Strawberries

Coffee and Tea Service


Post Dinner Bar Service for 3 hours

$170.00 per Guest

The Hilton San Francisco offers a selection of wedding packages designed to create a unique experience for your guests.Our Executive chef is available for personal consultation if you prefer to customize your menu.

Menu Offerings


Cold

Curried Chicken in New Potato Round

New Potato with Crème Fraiche, Osetra Caviar and Dill

Trio of Chilled Seasonal Soup Shots

Cucumber Rounds with Dungeness Crab and Pickled Ginger

Peppercorn Seared Ahi Tuna on White Truffl e Polenta Round

Poached Shrimp Canapés with Basil Aioli and Red Pepper

Five Peppercorn Beef Tenderloin on Red Pepper Polenta with Rosemary Aioli

Pistachio and Sage Rolled Goat Cheese with Watercress

Venison and Tuna Surf and Turf with White Truffl e Vinaigrette

Smoked Salmon Canapés with Cream Cheese, Sturgeon Caviar and Chive

Watermelon and Feta Napoleon

Smoked Duck, Melon and Arugula

Hot

Fried Shrimp Spring Rolls with Thai Peanut Sauce

Mushroom and Fontina Cheese Vol-au-vent

Miniature Beef Wellington, Sauce Bernaise

Miniature Baked Raspberry and Brie Cheese in Phyllo Dough

Roasted Duck Empanadas with Mango Chutney

Spinach and Feta Cheese in Phyllo

Vegetarian Spring Roll with Chinese Mustard, Sweet and Sour Sauce

Sesame Chicken Brochette with Hot Teriyaki Sauce

Scallops Wrapped in Bacon, Romesco Sauce

Tandoori Prawn with Mango Chutney

Seared Pork Tenderloin with Chile Peanut Sauce

Spicy Thai Basil Chicken with Green Papaya Salad

Seared Scallop Sandwiches with Roasted Portobello and Oven-Dried Tomatoes

Frog Legs “Osso Bucco” with Tarragon Creamy Polenta

Pork Belly and Marrow Beans Ragout

Grilled Bacon and Chicken Skewers, Fig Balsamic Glaze and Smoked Sea Salt

Dungeness Crab Cake with Citrus Avocado Salsa

Roasted Lamb Lion Figs Compote, Humboldt Fog Cheese, Fresh Oregano

PASSED HORS D’OEUVRES

Menu Offerings - First Course


Soups

Cream of Caulifl owerSmoked Bay Scallops and Fine Herbs

Lobster BisqueSherry Perfumed with Fresh Tarragon Crème Fraiche

Butternut SquashRoasted Granny Smith Apples and Hazelnut Scent

Roasted Tomato BisqueLobster and White Cheddar Grilled Cheese Toast

Asparagus with Roasted ShallotSmoked Salmon Crouton with Lemon Dill Cream

Salads

Parisian SaladTender Butter Lettuce Leaves, Port Poached Pears,

Candied Walnuts, Point Reyes Bleu, Red Onion Shavings, Champagne Mustard Vinaigrette

Marina SaladBaby Lola Rosa, Mizuna, and Frisee with Fresh Grapefruit,

Toasted Pine Nuts, Candied Ginger with Lavender Honey and White Balsamic Vinaigrette

Baby Gem BouquetAsiago Cheese, Marinated White Anchovies,

Garlic Rosemary Crouton, Grilled Long Stem Artichoke with Creamy Garlic Dressing

La LunaHeirloom Tomato and Fresh Buffalo Mozzarella, Olives,

Prosciutto, Toasted Crouton and Olive Oil

New HarvestCreamy Potatoes and Crab Salad with Red Leaf Butter

Lettuce, Chilled Asparagus and Fresh Crawfi sh with Orange-Tarragon Dressing

APPETIZER (IMPERIAL ONLY)

Seared Ahi Tuna Niçoise

Chilled Prawns with Horseradish Tomato Tartar

Seared Scallops on Creamy Pepper Jack Polenta

Gnocchi Gorgonzola with Smoked Salmon and Crispy Sage

Toast Points Surf & Turf Duck Rillettes ~ Cod Brandade ~ Cherry Confi t

Pumpkin Risotto with Duck Confi t and Parmesan

FIRST COURSE

Menu Offerings - Main Course


FISH AND SEAFOOD

Pumpkin Seed Encrusted Halibut FilletServed with Sliced Yukon Potatoes with Caramelized Onions

and Fresh Rosemary Garlic Sautee Baby Golden Beets and Asparagus Tips

Creamy Chardonnay and Sage Sauce

Flamed Broiled Jumbo PrawnsWhite Truffl e Mashed Potatoes and Steamed Asparagus

Red Wine Bordelaise

Toasted Pistachio Seared Atlantic Salmon FilletSumac Infused Israeli Couscous

and Grilled Long Stemmed ArtichokesPomegranate Au Beurre

Pan Seared Bluenose Sea BassGarlic Sautee Green Swiss Chard with Capers

and Spanish OlivesWarm Black Mussels Vinaigrette, Tomato, Parsley

Day Boat Scallops Crowned with Toasted Pine NutsSweet Potato Puree, Bacon Braised Brussels Sprouts,

Black ChanterellesSaffron Sauce

Poached SalmonLobster Potato Hash, Roasted Fennel

Veal Stock Reduction

Roasted Cod with Parma HamSautéed Cabbage, Carrots Brunoise, Fresh Herbs

Lemon Brown Butter

POULTRY

Semi-Boneless Herb Roasted Half ChickenHeirloom Potatoes, Baby Beets, Carrots, Shiitake Mushrooms

Balsamic Garlic Vinaigrette

Chicken Breast SaltimboccaProsciutto, Sauteed Greens, Sweet Garlic Potato Puree,

Fresh Parsley

Braised Chicken BreastMoroccan Green Olives, Lemon Confi t, Ginger,

Minted Small Pearl Couscous with Dried Fruit and Nuts

Seared Sonoma Duck BreastCaramelized Turnips, Black Truffl e Risotto, Grilled Asparagus

Duck Jus

Pan Roasted SquabRoasted Shallots, Small Pearl Couscous,

Black Currant Cabernet Sauce

Braised Pheasant in MadeiraCaulifl ower Puree, Pearl Onions Trumpet Royal Mushrooms,

Glazed Baby Carrots,and Fresh Herb Gremolata

Porcini and Sweetbread Stuffed Roasted QuailRainbow Swiss Chard and Fingerling Potatoes

Port Demi Beurre Rouge

MAIN COURSE

(Choice of One)

Menu Offerings - Main Course


MEAT

(We proudly serve all Black Angus Choice Cuts. Please consult your Catering Manager for Prime Cuts, Stock Yard Beef, Kobe

Beef, Natural and Organic)

Grilled Rib Eye SteakGrilled New York Strip

Grilled Filet MignonWine Braised Short Ribs of BeefSlow Roasted Prime Rib of BeefSeared Rack of Lamb (Chops)

Braised Lamb ShankGrilled Lamb “Porterhouse”

Seared Pork TenderloinGrilled Veal ChopVeal Osso Bucco

Choice of Two Sides:Sliced Baked Potato and Leek Gratin, Potato Rosti,

Buttermilk Mashed Potatoes,Bleu Cheese Potato Puree, Risotto, Couscous, French Lentils,

Scalloped Potato Wedge

Summer Squash and Eggplant Gratin, Caramelized Onions, Fresh Asparagus (Steamed or Grilled),

Fresh Broccolini, Steamed Bok Choy, Grilled Long- Stemmed Artichokes,

Haricots Vertes

VEGETARIAN

Eggplant ViennoisseeGrilled Long- Stemmed Artichokes, Mixed Olive Tapenade,

Spicy Tomato Vinaigrette

Braised Portobello “Rib”Caramelized Pearl Onions, Baby Carrots,

Horseradish Potato PureePortobello Red Wine Sauce

(Vegan)

Phyllo Triangles of Caulifl ower “Popcorn”Caramelized Onions, Toasted Pine Nuts, Edamame Puree

Caramelized Onion Broth (Vegan)

Butternut Squash RisottoCypress Grove Midnight Moon Cheese, Spiced Cashews,

Caramelized Brussels Sprouts, and Melted Leeks

CREATE YOUR OWN DUOS

Pair any two combinations of entrees (excluding a vegetarian selection) for an additional $8.00 per person

plus service charge and tax.

Whole Main Lobster and a Meat Selection DuoAdd $15.00 per person, plus service charge and tax

MAIN COURSE (CONTINUED)(Choice of One)

Menu Offerings - Enhancements


ENHANCEMENTS

Add a little Pizzazz to the Party

Premium Martini Bar: The Classic, Cosmopolitan; Appletini, The HoneymoonerAdditional $10 per drink

Coffee Bar: Espresso; Latte, CappuccinoAdditional $7.00 per person for one-hour

Chocolate Fountain: White and Milk Chocolate with Strawberries, Pound Cake, Pineapple, Mini Brownies, Frozen Petite Cheesecake

Additional $15.00 per person

Assorted Chocolate Truffl es and Tuxedo Strawberries$60.00 per Dozen

Late Snack: Two Platters of Small Cheeses, Dried Fruits, Almonds, Taro Chips At Each TableAdditional $7.00 per person

Bridal Shower Packages


TEA TIME

Assortment of Tea SandwichesClassic Cucumber with Mustard Mayonnaise and Dill

Bleu cheese with Caramelized Apple and Walnut BriocheSmoked Salmon with Crème Fraiche and Sturgeon Caviar on Dark Rye

Prosciutto with Fig Chutney on Toasted White Bread

~~~

Miniature Scones, Croissant and Petit Briochewith Fruit Preserves and Devonshire Cream

Petit FoursFresh Strawberries with Chantilly Cream

Assorted Finger Sandwiches

~~~~

Silver Samovars of TeaEarl Gray, Mint Medley, and Apple Cinnamon

~~~

Lemonade and Iced TeaFresh Mint and Lemon Wedges

$30.00 per person

~~~~

House Champagne, Beringer Stone Cellars ChardonnaySparkling Apple Cider, Sparkling Water

Additional $20.00 per person

WINE TASTING

California Artisan Cheeses and Charcuterie SelectionServed with Sliced Baguettes and Water Crackers

Cheese Fondue Served with Skewered Bread for Dipping

Toasted Bruschetta with Assorted Toppings:Heirloom Tomato

Warm Goat CheeseBlack Olive Tapenade

Vegetable Crudités with Bleu Cheese, Ranch, and Onion DipsSelected Wines from the California Wine Country

Chardonnay, White Zinfandel, Cabernet Sauvignon, and MerlotBottled Waters

$40.00 per person

CHOCOLATE FANTASY

Chocolate Covered StrawberriesChocolate Petit Fours

French Pastries and TartsGhirardelli Chocolate Squares

Chocolate Sprinkles

Watermelon Basket fi lled with Fresh Fruit

House Champagne, Beringer Stone Cellars ChardonnaySparkling Apple Cider, Sparkling Water

$35.00 per person

Bridal Showers will be held in one of our Luxury Parlor Suites(Minimum of 25 people, 90 Minutes of Service)

Bridal Shower Packages


SPA FUSION

Luxuriate in the calming atmosphere of Spa Fusion at the Hilton San Francisco. Take time to relax and pamper yourself as you prepare for your walk down the aisle.

The Basics:Manicure: $50.00Pedicure: $60.00

Updo/ Hair style: $150.00Make-up application: $60.00

Total price = $320.00 (Gratuity included)

That Extra Something: Classic Facial $115.00

50-minute Swedish Massage $110.00Lemon Sugar Body Polish $120.00

Total price = $345 (Gratuity included)

BRIDAL GROUPS

Bridal and bachelorette Spa parties provide a fun and new and variation to traditional celebrations. Catering is available. For individual pricing and appointments please contact:

Ms. Hina MuftiAssistant Spa Director

Spa Fusion and Health ClubHilton San Francisco333 O’Farrell Street

San Francisco, CA 94102(415) 923-5014 ext. 6993

www.spafusion.com

Hilton Preferred Vendor List


PHOTOGRAPHY & VIDEOGRAPHY

Chung Chan Photo

www.chungphoto.com

650-329-8623

Ted Jocson Photography

www.tedjocsonphoto.com

415-244-6127

Rebecca Morton Photography

www.rebeccamorton.com

510-205-9366

YJM Photography

www.yjmphotography.com

925-362-0280

Jade Studio Productions

www.jadestudiopoductions.com

415-977-0600

ENTERTAINMENT

Bay Music

Pianist, Small Ensembles, & Swing Big Bands

Contact: Kent Strand

415-982-8000

All Stars Music

Dance Bands, DJ’s & Classical Groups

Contact: Craig Sherwood

415-461-2200

FLORIST

Sundance Floral Design

2200 Mason Street

San Francisco, CA 94133

415-318-8784

Michael Daigian Design

3450 Third Street, Unit 3D


415-821-7710

EVENT SPECIALISTS

Blueprint Studios

1441Yosemite Avenue


415-922-9004

[email protected]

i.de.as

475 Hampshire Street, Space #1

San Francisco, CA94110

415-558-8900’

www.ideas-events.com

TRANSPORTATION SERVICES

Bali Limousine Inc

288 East Grand Avenue

South San Francisco, CA 94080

415-957-1888

Fax: 650-636-0390

Beverage Options


HOURLY PACKAGE SERVICES

Unlimited consumption option for any number of guests for up to 4 hrs of service Prices are per person

1 Hour 2 Hours Each Additional Hour Premium $22 $31 $8 Platinum $25 $35 $9 Beer, Wine, Soda $16 $24 $6

Each option includes mixers, domestic and imported beers, various sodas and waters and fi ne wines from California and beyond

HOSTED AND CASH BAR OPTIONS

Either host your events beverage festivities based on consumption, or have attendees pay as they go. Package pricing is per drink (wine and liquor). Beers and soft drinks priced separately.

Hosted Bar Cash Bar Premium Package $11 $13 Platinum Package $12 $14 Domestic Beer / Energy Drinks $7 $8 Imported / Micro Brews $8 $9 Soft Drinks / Bottled Water $5 $5

BEVERAGE EXTRAS

Add these special options to your package on a per drink basis

CORDIALS

(Bailey’s, Khalua, Grand Marnier, DiSaronno Amaretto, Courvoisier VS)$13

MARTINIS

(Choose from Apple, Cosmopolitan, Aqua Blue, or Raspberry)$13

MOJITOS OR MAI-TAI’S $13 (Virgin options available at $10)

Beverages - Premium Package


Skyy Vodka

Absolut Vodka

Bacardi Rum

Jack Daniels Bourbon

Tanquery Gin

Dewar’s White Label Scotch

Seagram’s 7

Sauza Conmemorativo Tequila

Hawk Crest, Cabernet Sauvignon, California

From the world-renowned Stag’s Leap Wine Cellars, this fi ne Cabernet is sure toplease everyone from the novice to the most educated connoisseur.

Hawk Crest, Merlot, California

Aromas of bright cherries with overtones of truffl e, nutmeg, and a touch of smoke introduce this lovely wine. In the mouth, dark fruit fl avors—cassis, plum—are joined by savory notes, including sage and black pepper.

Hawk Crest, Chardonnay, California

This wine opens with soft aromas of white peach and lemon alongside subtle notes of jasmine and oak spice. Styled after a Macon Village Chardonnay, the wine has a rich silky mouthfeel, medium body,

and fi nishes with bright acidity laced with minerality.

Ecco Domani Pinot Grigio, Italy

Grown in the “Tre Venezie” region of Italy, this Italian Pinot Grigio contains pleasantFloral and tropical fruit aromas with a light, crisp, clean and refreshing fl avor.

Beverages - Hilton Platinum Packagek


Belvedere Vodka

Grey Goose Vodka

10 Cane Rum

Makers Mark Bourbon

Crown Royal Canadian Whiskey

Bombay Sapphire Gin

Johnnie Walker Black Label

The MaCallan 12 yr Single Malt Scotch

Don Julio Silver Tequila

La Crema Chardonnay, Sonoma Coast

Fresh aromas of citrus, butterscotch and lemon peel open to appealing hints of jasmine and nutmeg. On the palate, rich buttercream, pear and citrus meld to create a plush, rounded middle, with toast and caramel adding richness and texture to the long, lingering fi nish

Robert Mondavi Fume Blanc, Napa Valley

This Napa Valley Fumé Blanc displays bright citrus, pineapple, lemon grass, fl oral and mineral notes that enliven the aromas and cascade across the palate.

Mark West Pinot Noir, Central Coast

Ripe, almost candied fl avors of black cherry and blackberry supported by fi rm tannins… Sturdy Pinot that can stand up to full-fl avored barbecued meats.

Rutherford Ranch Cabernet Sauvignon, Napa Valley

From the prestigious Rutherford AVA in Napa, this Cabernet abounds in aromas of blackberry, black currant and plum. With a solid and pleasing core of Cabernet fl avor, this wine provides rich fruit fl avors of black cherry and full ripe raspberry.

Beverages - Fees and Policies


BARTENDER SERVICES

$350 minimum beverage revenue is required per bar.

If minimum is not met, the balance will be charged to your master account.

A bartender fee of $250 will be charged per bartender for (3) three hours of service.

Additional hours may be added at $50/hour per bartender.

Bartender staffi ng is based on 1 bartender for every 100 guests.

CORKAGE CHARGES

Clients may bring donated wines or champagnes which do not appear on our wine list:

$6 person plus tax and gratuity

SPECIAL NOTE

Please note that the Hilton San Francisco, as the sole alcohol beverage licensee, is subject to the regulations of the state Alcohol Beverage Commission. Violations of those regulations may jeopardize the hotel’s license.

Therefore, we request your cooperation in honoring the hotel’s policy prohibiting consumption of alcoholic beverages from outside sources without authorization and proper corkage

Banquet Wine Experience


SPARKLING WINE AND CHAMPAGNE

Freixenet, Blanc de Blancs, Spain 38It is toasty in aroma, yet fruity and fl avorful on the palate. It tastes of creamy, sweet peaches with good custardy fl avors. A nice zing of acidity keeps it balanced.

Mumm Brut Prestige, Napa Valley 46The naturally ripened fruit selected from more than 50 separate vineyards yields a beautiful rose petal aroma. Further layers reveal crisp yet creamy qualities, rich and lingering.

Domain Chandon, Rosé, Napa Valley 50Intense ripe strawberry, juicy watermelon, and fresh red cherry fruit aromas and fl avors interwoven with apple, pear, and stone fruit.

“J” Vineyards & Winery, Vintage Brut, Russian River 70J Brut exudes enticing aromas of Asian pears, nectarines, lime zest, and light honeydew melon in its initial aromas. The pear and lime notes follow through in the mouth with a mix of honeysuckle and vanilla cream fl avors.

Perrier Jouet, Grand Brut NV, Champagne 80 A Pale but luminous golden yellow. Lively, gracious bubbles revealing a spring like crystal clear wine. Fleeting fl oral aromas such as acacia and may blossom mingle with warmer notes, dominated by green apples, pineapple and white peaches.

Here at the San Francisco Hilton, our proximity to one of the top wine regions in the world gives us the opportunity to offer you the fi nest in banquet wine service. We have compiled an impressive selection from not only California’s preeminent wineries,

but from those around the world.Please enjoy and cheers!



PINOT GRIGIO

Beringer Stone Cellars, California 36Fruity and crisp, this California Pinot Grigio is great with fi sh, chicken or pork dishes. It’s light and breezy with tangy citrus notes and a hint of herbal aromas.

Danzante Pinot Grigio, Italy 38Danzante Pinot Grigio is a dry, white wine with golden refl ections. The bouquet is intense with fragrances of fresh citrus fruit and fl owers. On the palate, its silky, well-balanced body is enhanced with hints of pineapple, grapefruit and spices that carry through to a crisp, dry fi nish.

Ecco Domani Pinot Grigio, Italy 40Grown in the “Tre Venezie” region of Italy, this Italian Pinot Grigio contains pleasant fl oral and tropical fruit aromas with a light, crisp, clean and refreshing fl avor.

“J” Vineyards & Winery, Pinot Gris, Sonoma Coast 52J Pinot Gris displays lime and melon aromas with fl avors of pear and fresh apricot that are balanced with light spice and a refreshing acidity. Voluptuous texture and creaminess leads to a fi nish which offers lingering citrus and vanilla components.

SAUVIGNON BLANC

Kenwood, Sonoma 38Grapes from vineyards in the cooler regions of Carneros and the Russian River Valley bring grassy characteristics to the wine, while grapes from the warmer Dry Creek, Sonoma Valley and Alexander Valley regions create melony, fruity fl avors.

Geyser Peak, California 40Explosive aromas brimming with lemon, lime and citrus blossom mingle with gooseberry and passionfruit to proudly proclaim this wine’s varietal.

Robert Mondavi Fume Blanc, Napa Valley 44This Napa Valley Fumé Blanc displays bright citrus, pineapple, lemon grass, fl oral and mineral notes that enliven the aromas and cascade across the palate.

Whitehaven, New Zealand 48A full fl avored medium bodied wine, with an abundance of currant and gooseberry fl avors, and a clean, lingering fi nish.



CHARDONNAY

Beringer Stone Cellars, California 38A gentle and gracious Chardonnay, Stone Cellars by Beringer exemplifi es fi ne everyday, drinking wine; this wine is a real crowd pleaser.

Kendall Jackson Vintners Reserve, California 42Tropical fl avors such as mango and pineapple dance with aromas of peach, apple and pear. Richly layered and balanced throughout. Lightly buttered toast headlines the indulgent, lingering fi nish.

Hawk Crest (Stag’s Leap Wine Cellars), California 44This wine opens with soft aromas of white peach and lemon alongside subtle notes of jasmine and oak spice. Styled after a Macon Village Chardonnay, the wine has a rich silky mouthfeel, medium body, and fi nishes with bright acidity laced with minerality.

Edna Valley Vineyards’, Central Coast CA 46Smoky aromas of vanillin oak and sweet spice balance white peach, pineapple and citrus aromas. The white peach and citrus notes and the subtle minerality of the fi nish are enhanced by fullness on the palate and length of fi nish.

La Crema, Sonoma Coast 48Fresh aromas of citrus, butterscotch and lemon peel open to appealing hints of jasmine and nutmeg. On the palate, rich buttercream, pear and citrus meld to create a plush, rounded middle, with toast and caramel adding richness and texture to the long, lingering fi nish.

Robert Mondavi, Carneros 55Fresh and focused, our 2004 Carneros Chardonnay brims with apple, pear and citrus fruit character. Floral, mineral and cinnamon nuances add complexity, while subtle oak tones linger in the background.

ZD Chardonnay, Napa Valley 70A unique winemaking approach of cold barrel fermentation in toasted American oak barrels gives this wine a deep opulence with aromas of fresh tropical fruit and a hint of vanilla and coconut. No malo-lactic fermentation results in a preservation of crisp acidity that gives the wine a clean fi nish in addition to a lingering aftertaste.



OTHER WHITES

Beringer, White Zinfandel, California 35When making Beringer’s 2006 White Zinfandel, the focus was to highlight the fresh red berry, citrus and melon aromas and fl avors and round these out with subtle hints of nutmeg and clove.

Pepperwood Grove, Riesling, S.E. Australia 36With integrated sweetness, the fl avors of pineapple, nectarine, candied ginger, and subtle lemongrass and blood orange notes are profound yet delicate.

Bridlewood, Viognier, California 40This Central Coast Viognier immediately sends forth a perfume of honeysuckle and peach blossoms. Once in the glass these aromas are accompanied by melon, buttered toast, and rich tropical fruits.

Hugel, Riesling, Alsace (France) 44This Riesling is full of honeysuckle and fl oral lychee aromas. The taste is crisp and fresh and delivers full varietal fl avors.

Caymus Conundrum, Napa Valley 60Aromas of peach/apricot and honeysuckle; fl avors of apricot, green melon and pear backed by notes of tropical fruit and spicy vanilla; a lush, creamy texture; and a crisp, balancing fi nish with lingering notes of citrus.



PINOT NOIR

Pepperwood Grove, California 38This delicate pinot starts soft with fresh strawberry and bing cherry fruit and fi nishes with rich plum, light clove and earthy tones.

Mark West, Central Coast 44Ripe, almost candied fl avors of black cherry and blackberry supported by fi rm tannins… Sturdy Pinot that can stand up to full-fl avored barbecued meats.

La Crema, Sonoma Coast 48Aromas of ripe cherry, cocoa, anise and rich baking spices. Plush fl avors of cherry, plum and pomegranate meld with hints of delicate tea leaf.

MacMurray Ranch, Sonoma Coast 50MacMurray Ranch Sonoma Coast Pinot Noir possesses an expressive fruit character, exhibiting rich aromas of red, blue and black fruits of cherry, ripe blueberries and dark current.

Robert Mondavi, Carneros 60This Pinot Noir is a lovely fl oral wine with a kick of refreshing acidity. Ripe, well-integrated tannins merge with fl avors of dark plum enlivened with a zing of cranberry and whispers of tobacco and green tea.

Domain Chandon, Carneros 75The Domain Chandon Pinot Noir is plum red with cherry hues. The aroma reveals layers of raspberry, plum and toffee with notes of truffl e and spicy cinnamon. The wine is silky, with rich fl avors of cherry, ripe strawberry and accents of clove and white pepper. The wine has a soft and lingering fi nish.



MERLOT

Beringer Stone Cellars, California 36Creamy nose with nice plum/blackberry fl avors. Strong creamy vanilla oak on the mid-palate with a soft mouthfeel and smooth fi nish.

Mirassou, California 38Mirassou California Merlot displays luscious fruit fl avors of black cherry and blackberry. These primary fl avors are augmented with secondary fl avors of vanilla, toasty oak and spices including clove and nutmeg.

Aquinas, Napa Valley 44Medium plum color, very intense aromas of blackberry, cocoa and cranberry. The palate opens with white pepper, cassis and rich black cherry notes. The long fi nish is supple with lingering boysenberry and wild strawberry fl avors.

Frei Brothers, Dry Creek Valley 52Ruby hues with aromas and fl avors of blackberry and cherry, with hints of vanilla and spices. Well balanced with a soft, lingering fi nish.

Murphy-Goode, Alexander Valley 60Here is a Merlot with power and elegance, an intense, fruit-forward wine with the structure and balance to age. Mouthwatering aromas of black cherry, fresh thyme and sweet oak announce the wine’s dense fruit fl avors.



CABERNET SAUVIGNON

Beringer Stone Cellars, California 38This Cabernet comes across with soft, rounded mouthfeel, ripe black fruit and sweet plum fl avors, with a hint of basil and black pepper.

Hawk Crest by Stag’s Leap Wine Cellars, California 44Aromas of bright cherries with overtones of truffl e, nutmeg, and a touch of smoke introduce this lovely wine. In the mouth, dark fruit fl avors—cassis, plum—are joined by savory notes, including sage and black pepper.

Rutherford Ranch, Napa Valley 48From the prestigious Rutherford AVA in Napa, this Cabernet abounds in aromas of blackberry, black currant and plum. With a solid and pleasing core of Cabernet fl avor, this wine provides rich fruit fl avors of black cherry and full ripe raspberry.

Galante, Carmel Valley, CA 60Soft and opulent, combining rich chocolate and black currant fl avors with an elegant, long fi nish, this central Coast Cabernet is a California favorite.

Freemark Abbey, Napa Valley 75Deep ruby hue with appealing aromas of dark cherry, plum, juniper berry, mushroom and sage. The bouquet from aging in oak barrel adds a complexity and spiciness of aromatic cedar, cinnamon, clove, vanilla and cracked walnut.

Silver Oak, Napa Valley 150Displays a dark, garnet color and aromas of black plum, cassis liqueur, rose petals, nutmeg and sandalwood. The palate offers a mouth-coating texture and a wonderful progression of fl avors from berry fruit to tobacco to dark chocolate, culminating in an extraordinarily long fi nish reminiscent of a dark chocolate truffl e fi lled with berry liqueur.



OTHER REDS

Pepperwood Grove, Syrah, California 38With a dark garnet color, this wine exudes raspberry jam and earthiness on the nose. The fl avors are reminiscent of dark blackberry fruit with dark chocolate and fi re roasted red pepper.

Esser Vineyards, Zinfandel, California 38A fl avorful, dense zinfandel with loads of raspberry and cherry fruit, bolstered by typical leather and peppery tones, along with sweet oak accents. Delicious with poultry, and grilled red meats, semi-soft and soft-ripened cheeses.

Aquinas, Petite Sirah, Napa Valley 44This Napa Valley wine shows fl avors reminiscent of strawberries, blackberry cobbler, and fl ourless chocolate cake, and fi nishes with espresso, caramel, and vanilla oak tones.

Kendall Jackson, Reserve Meritage, California 50This Blend has aromas of blackberry, black licorice and violet. On the palate, juicy black cherry, along with cassis, espresso and pomegranate are well balanced with generous, round tannins. In a word, this wine is plush.

Murphy Goode “Liars Dice”, Zinfandel, Sonoma County 58Mouthwatering aromas of perfectly ripe, dark fruits – black cherries, plums and ripe blackberries – foretell the luscious fl avors of this Zinfandel. On the palate there is an explosion of fruit, framed by Zin bramble and a hint of cedar spice.

Cain Cuvee NV4, Napa Valley 65Light garnet in color. A lovely little bistro wine, with juicy black fruits, milk chocolate and black cherries on the nose, followed by a palate that is more of the same. Fruity, juicy, soft and easy, with touches of cedar and pleasing acidity. Not a wine to ponder, but certainly one to enjoy.

Valley of the Moon ‘Cuvéé de la Luna’, Sonoma 70This complex wine is a blend of Cabernet Sauvignon, Merlot, Petite Verdot and Cabernet Franc. Rich fruit aromas of blueberry, blackberry & currants enhanced by subtle vanilla fl avors. A supple, full-bodied wine with a rich mild palate and long fi nish.

We also have kosher and non-alcoholic selections available.

If you have a specific selection you do not see on our list, please feel free toLet us know. We can accommodate almost any request.

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