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Love is composed of a single soul inhabiting two bodies.

–ARISTOTLE

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CHERISH

Hyatt Regency Long Beach

200 South Pine Avenue, Long Beach, California 90802

TELEPHONE: 562 624 6036 FACSIMILE: 562 624 6032

longbeach.hyatt.com JUNE 2007

It’s the biggest day of your life. Make sure it’s as unforgettable as you’ve always dreamed.

From every detail of the reception to planning the accommodations, one of our trained wedding

consultants will help you create the perfect celebration for you and your guests.

Let the wedding professionals at Hyatt Regency Long Beach cater to your every need.

At Hyatt, no detail is too small on your special day. Feel the Hyatt Touch.®

HYATT REGENCY LONG BEACH WEDDINGS

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Give all to love; obey thy heart.

–RALPH WALDO EMERSON

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ABOUT OUR HOTEL

ABOUT OUR HOTEL

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RESTAURANTS/BARSTidesEach day, guests are treated to a delicious menu of favoriteAmerican dishes, featuring the locally produced ingredients andhealthy cooking styles that are the hallmarks of CaliforniaCuisine. Serving breakfast, lunch and dinner.

PerksStop by Perks Coffee Pantry for your favorite Starbucks®

beverage and freshly baked muffins, pastries, bagels or breakfastsandwiches. Located in the hotel lobby, serving specialty coffee,morning pastries and light lunch items.

Lobby BarStep into the comfort of our Lobby Bar and feel the cares of theday melt away. Hop on a bar stool and savor a premium drinkwhile catching up on the news on the plasma televisions.

HEALTH CLUBOur state-of-the-art fitness center offers a complete workoutfacility with an inspirational view from the wall of windows overlooking the beautiful harbor. Our fitness center is complimentary for our hotel guests and includes treadmills, stair climbers, exercise cycles, cable weights and free weights.

CHEF PROFILEChef Bill Dvoretsky and his culinary team are well known in the Long Beach Community for their extraordinary cuisine. OurChef, a twelve-year Hyatt veteran who’s experience extends fromHouston, Palm Springs, West Hollywood and Huntington Beach,will be delighted to develop any custom menu for you.

AWARDSHyatt Regency Long Beach has been awarded the 2004 Planner'sChoice Award by the readers of Meeting News and was a nominee for Catering Team of the Year in 2006.

PARKING Guests attending functions at our hotel and not staying overnightreceive a discounted parking rate of $9.00 valet parking and$6.00 self-parking. For our overnight guests, valet parking is$16.00 per night and self-parking is $12.00 per night.

GUESTROOMSEnjoy a beautiful view of the Rainbow Harbor Lagoon, the LongBeach coast, the city skyline and the mountains amid simple yetchic California Coastal décor. Deluxe amenities in our downtownLong Beach lodging include wireless high-speed Internet accessand one king or two double beds with plush down duvets.Connecting rooms and cribs available on request.

Love is, above all else, the gift of oneself.

–JEAN ANOUILH

CEREMONY & RECEPTION SITES

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GARDEN CEREMONIESHyatt Regency Long Beach offers ceremonies at the lovely rainbow lagoon, surrounded by palm trees and a beautiful water view. There is a $7.00 per guestcharge for garden ceremonies with a minimum of (100) guests. Arrangement of theceremony décor and the hiring of the officiant, photographer and musician are yourresponsibility. In addition, we require you to hire a wedding coordinator to help runyour rehearsal and ceremony. Your Catering Manager would be happy to recommendqualified professionals.

REGENCY BALLROOMThis gracious ballroom, the largest of our banquet facilities at 10,000 square-feet,has soaring 16-foot ceilings and recessed chandeliers with thousands of twinklinglights. This spacious area can easily accommodate even the largest wedding guestlist, with capacity to seat over 900 for dinner. Couple your event with the adjoiningRegency Foyer, with its wall of windows overlooking the beautiful harbor, to hostyour cocktail reception

BEACON BALLROOMYour guests will have a magnificent view of Queen Mary, Pacific Ocean andCatalina Island as your backdrop. Let the daytime sun or evening stars shine on yourcelebration through the glass wall with 100 feet of windows. Beacon Ballroom canaccommodate over 300 guests for a banquet or over 700 for a reception.

Please see your Catering Manager for the applicable ceremony site fees.

All ceremony sites listed above include: Set up and break down of event area, water station and gift table.

CEREMONY & RECEPTION SITES

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To love is to place our happiness in the happiness of another.

–GOTTFRIED WILHELM VON LEIBNIZ

WEDDING INCLUSIONS

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WEDDING INCLUSIONS

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• Complimentary accommodations for the Bride and Groom with a minimum of $8,000 in food and beverages, includingchampagne, strawberries and turn down service

• Special room rates for overnight guests (rates and availabilityare dependent upon season and occupancy levels)

• Professional Banquet Captain

• Champagne toast

• Custom tailored wedding cake

• Complimentary cake cutting

• Complimentary Bartender fees with minimum revenue

• Selection of standard linens

• Mirrored bases with votive candles for guest tables

• Complimentary staging for Band or DJ

• Complimentary dance floor

Our Catering Managers will assist you in planning the most memorable event of your life by custom designing a wedding reception tofulfill all of your dreams. Let us handle all the details so you can relax and enjoy the day with your family and guests. Hyatt RegencyLong Beach is located adjacent to the Rainbow Lagoon and across from Shoreline Village and The Pike in downtown Long Beach. Wehave 528 guestrooms and 22,000 square-feet of banquet space, which includes an outdoor facility for garden weddings. Please call us tomake an appointment so we can show you the world of difference that Hyatt can make. Our menu selections are not the limits of ourexpertise, rather suggestions to assist you in planning the perfect affair. We will be happy to customize any menu to suit your needs.

INCLUDES:

WEDDING ENHANCEMENTS

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YOU MAY ALSO WISH TO INCLUDE

AT AN ADDITIONAL COST:

• Additional lighting and sound packages

Your Catering Manager will also serve as your personal wedding

consultant and provide complete wedding coordination for every detail of

your wedding including: Offering suggestions regarding music, décor and

photography, coordinate with all wedding vendors, orchestrate wedding

rehearsal and ceremony, organize family members and bridal party for

processional, implement timeline from introduction of Bride and Groom

to cake cutting and ensuring that every last detail is attended to, for the most

memorable event of your lifetime.

Sharing food with another human being is an intimate

act that should not be indulged in lightly.

–M.F.K. FISHER

MENU SELECTIONS

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All Prices Subject to 20% Service Charge and 8.25% State Sales Tax

• Guests choose their own entrée in a banquet setting.

• Better than the standard dual-entrée option, more elegant

than a casual buffet.

• We feature four-course meals with a choice of four entrées.

The Bride and Groom choose the appetizer and salad in advance.

• A custom printed Menu featuring four entrée selections

is provided for guests at each setting.

• Specially trained servers take your guests’ orders as they are seated.

• Your guests enjoy the sumptuous meal and are treated to a trio

of desserts which has been pre-selected by our chef.

• An option designed to satisfy individual tastes and preferences.

PLANNER’S CHOICE APPETIZER

Wild Mushroom Borsettino Caponata

or

Tikka Style Lamb Chop with Coriander and Peanut Chutney

or

Lump Crab Cake with Fried Leek and Grilled Fennel Concassé

or

Cognac Lobster and White Bean Chowder

PLANNER’S CHOICE SALAD

Central Valley Field Pickings with Baby Tomatoes, Cucumber Disks,

Carrot Twists and White Balsamic Five-Olive Vinaigrette

or

Grilled Portobello, Frisée and Pine Nut Salad with Warm Goat Cheese

and Rosemary Dressing

or

Butter Lettuce Cup with Tomato Wedges, English Cucumbers,

Artichokes, Fresh Chopped Parsley and Lemon Vinaigrette

or

Hearts of Romaine with Olive Tapenade, Crumbled Greek Feta,

Sliced Tomatoes, Crisp Prosciutto and Oregano Vinaigrette

PERSONAL PREFERENCE

your choice in fine dining


INDIVIDUAL GUEST’S CHOICE ENTRÉES

(Bride and Groom Choose Four Items, including One Vegetarian Option)

Steak au Poivre

Black Pepper Crusted Beef Medallions in Cognac and Cracked Black

Pepper Cream Sauce

Grilled New York Steak

Herbed Brushed Grilled New York Steak with Bordelaise Demi

and Bleu Cheese Foam

Lemon Soy Miso Glazed Monkfish

Thai Basil, Tomato Confit and Yellow Curry Sauce

Bistro Salmon

Pan Seared Salmon brushed with Mustard and crusted

with Fresh Herbs and Lemon Dust with Vodka Beurre Blanc

Chicken Provençal

Marinated Grilled Chicken Breast with Wild Mushroom Ragout

Fontina Chicken

Chicken Breast stuffed with Fontina Cheese, Oregano, Shallots,

Garlic and Parmesan Foam

Chef’s Choice of Accompaniments

PLANNER’S CHOICE DESSERT

Dessert Trio Sampler

Miniature Fruit Tart, Sacher Torte, Tiramisu

or

White Chocolate Ravioli, Petit Four Cup filled with Chocolate Mousse,

Cream Puff

All Menus include Rolls and Butter, Coffee, Decaffeinated Coffee

and Herbal Tea Selection.

$95.00 Per Guest

PERSONAL PREFERENCE

your choice in fine dining


MENU SELECTIONS

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MENU ONE . . . . . . . . . . . . . . . . . . $55.25 Per Lunch Guest

$60.75 Per Dinner Guest

An Assortment of Hot and Cold Hors d’Oeuvres

(Two for Lunch/Three for Dinner)

Spring Salad — Tossed Greens topped with Tomatoes, Cucumbers,

Artichokes, Sprouts and Garlic Herb Vinaigrette

Chicken Picatta— Chicken Breast sautéed in Lemon, White Wine,

Garlic and Capers

Uncultivated Mushrooms and Champagne Rice Risotto

Seasonally Inspired Vegetable

Vanilla Ice Cream with Whipped Cream and Seasonal Market Berries

Freshly Brewed Starbucks® Coffee, Tea and Decaffeinated Coffee


MENU SELECTIONS

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MENU TWO . . . . . . . . . . . . . . . . . $63.25 Per Lunch Guest



(Two for Lunch/Three for Dinner)

Gourmet Leaves — Radicchio, Endive, Bibb and Lollo Rosa

with Miniature Tomatoes and Balsamic Vinaigrette

Chicken and Prawns — Broiled Chicken Breast

and Asian Inspired Brushed Jumbo Prawns with Dijon Demi

and Sweet Chili Garlic Sauces

Sweet Potato Pilaf Rice


Seasonal Market Berries with Lime Crème Fraîche


MENU THREE . . . . . . . . . . . . . . . . $75.00 Per Lunch Guest


Fruit and Cheese Extravaganza — Collection of Domestic

and International Cheeses with Seasonal Fresh Fruit,

Display of Bread, Crackers and Lavosh

Dinner Wine Service (Two Bottles of House Wine per table)

Greek Market Leaves and Seedlings — Hand Harvested Meadow Leaves

with Tomatoes, Cucumbers, Feta Cheese, Kalamata Olives,

Shaved Trio of Peppers and Lemon Vinaigrette

Broiled Chicken and Beef Tournedos with Dijon and Black Pepper

Demi Jus

Sour Cream and Chive Mashed Potato


Belgian Chocolate Ice Cream with Amaretto Sprinkled Raspberries



MENU SELECTIONS

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MENU FOUR . . . . . . . . . . . . . . . . . $80.25 Per Lunch Guest


Additional Hour of Hosted Bar (2 hour total)


(Three for Lunch/Four for Dinner)

Hearts of Romaine — Hand Harvested Romaine Hearts

with Five-Olive Tapenade, Vella Jack Cheese, Sliced House

Ripened Tomatoes and Basil White Balsamic

California Combo — Filet of Beef and your choice

of Mahi Mahi, Salmon or Asian Prawns

Oven Roasted Red Skin Potato


Vanilla Ice Cream with Grand Marnier and Market Berries



MENU SELECTIONS

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MENU FIVE . . . . . . . . . . . . . . . . . $133.75 Per Lunch Guest


Additional 4 Hours of Hosted Bar (5 hours total)


(Five for Lunch/Six for Dinner)

Cucumber Collar Salad-- Fresh Rosemary Skewered

with Seasonal Endives, Lolla Rosa, Mache, Basil Marinated

Bocconcini and Tarragon Vinaigrette

Sorbet Intermezzo — Chilled Sorbet in Hand-Crafted Ice Cup:

Champagne, Mango, Raspberry or Pear

Choice of Entrée

Premium Wine Service with Dinner

Handcrafted Chocolate Cup with Crème Brûlée Cream

and Market Berries


Chocolate Covered Strawberry or Truffle at Each Place Setting

Choice of Ivory or White Satin Stripe Chair Covers

HORS D’OEUVRES OPTIONS

9 TOTAL (3 COLD / 6 HOT)

COLD

Salmon PinwheelsArtichoke Bottoms with CrabmeatCalifornia Roll

HOT

SpanakopitaKalamata Olive and Artichoke TartletPortobello PuffTeriyaki Beef BrochetteSesame Crusted Chicken PinwheelsScallops wrapped in Bacon


MENU SELECTIONS

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BUFFET MENU ONE . . . . . . . . . . . $82.25 Per Lunch Guest


ADDITIONAL TWO HOURS OF HOSTED BAR

(3 hours total)

FARMERS MARKET STATION

Build Your Own Salad Station featuring Gourmet Greens and Romaine

Lettuce, Crumbled Bleu Cheese, Pine Nuts, Mandarin Oranges, Olives,

Tomatoes, Cucumbers and more. Includes House-Made Vinaigrette

CARVING STATION

Steamship of Beef and Whole Roasted Tom Turkey served with Silver Dollar

Rolls, Appropriate Condiments and Seasonal Buttered Vegetables

(One Chef per 100 guests required at $75.00 per Chef)

ITALIAN STATION

Antipasto Display to include Prosciutto, Salami and Mortadella


MENU SELECTIONS

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PASTA STATION

Four-Cheese Gnocchi, Seafood Tortellini and Porcini Strozzapretti

with Vegetable Bolognese, Marinara and Pesto Sauces served

with Eggplant Parmesan and Garlic Bread

ASIAN STATION

Fried Pot Stickers with Red Chili Dipping Sauce, Vegetable Spring Rolls,

Teriyaki Chicken Brochette and Fragrant Coconut Rice



MENU SELECTIONS

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BUFFET MENU TWO . . . . . . . . . . . $62.75 Per Lunch Guest


DISPLAY OF DOMESTIC & IMPORTED CHEESES

CALIFORNIA INSPIRATIONS BUFFET

Oven Roasted Mushrooms and Grilled Vegetables, Marinated Cucumbers

with Red Onion and Black Olives, House-Made Pasta Salad with Asparagus

Spears, Vine Ripened Tomatoes and Monterey Artichokes and Coastal

Greens with House-Made Vinaigrette

ENTRÉES

Lunch Selects Two Entrées, Dinner Selects Three Entrées:

Sliced Roast Sirloin of Beef with Dijon Demi Jus

Sake Incinerated Mahi Mahi with Ginger Lime Beurre Blanc

Oven Roasted Chicken with Marsala Mushroom Overlay

Sliced Tea Rubbed Pork Tenderloin with Asian Apple Chutney

ACCOMPANIMENTS

Sun Drenched Cherry Pilaf Rice, Garlic Smashed Potatoes

and Butter Brushed Vegetable Medley


MENU SELECTIONS

CALIFORNIA FRUIT EXTRAVAGANZA

Elaborate Display of Seasonal Melons, Jet Fresh Pineapple

and Market Berries accompanied by Brown Sugar, Whipped Cream

and Chocolate Fondue



SPIRITS

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MARTINI BAR

One Bartender is required per 75-100 guests. $150.00 Bartender Fee for the

first 4 hours, $25.00 Each Additional Hour. Times are in hour increments

only. A portion of an additional hour will be charged full hour.

MARTINI BAR

Gin: Bombay, Tanqueray Vodka: Ketel One, Stolichnaya

Scotch: J&B Bourbon: Jim Beam

Whiskey: Seagram’s 7 Rum: Bacardi Silver

Brandy: The Christian Brothers Tequila: Jose Cuervo Gold

Beer: Budweiser Light Beer: Bud Light

Imported Beer: Corona, Specialty Beer: Santa Fe Pale

Haake- Beck

White Wine: Markham Glass Mountain Quarry Chardonnay

Blush Wine: Beringer White Zinfandel

Red Wine: Veramonte Cabernet Sauvignon

Martinis: Apple, Cosmo and Lemon Drop

Condiments: Vermouth, Limes, Lemons, Olives and Onions

Add an Ice Luge: $350.00

First Hour: $15.00 Per Guest

Each Additional Hour: $7.25 Per Guest


SPIRITS

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DELUXE BAR PACKAGE 1

Gin: Bombay Vodka: Smirnoff

Scotch: Dewar’s Bourbon: Jack Daniel’s

Whiskey: Seagram’s 7 Rum: Jim Beam

Brandy: The Christian Brothers Tequila: Jose Cuervo Gold

Beer: Miller Genuine Draft, Miller Light Light Beer: Coors Light

Imported Beer: Heineken Specialty Beer: Heineken

White Wine: Robert Mondavi Private Selection


Red Wine: Robert Mondavi Private Selection Cabernet Sauvignon


Second Hour: $8.50 Per Guest


BRIDE AND GROOM SIGNATURE DRINKS:

Sunset Sangria Champagne Punch

$8.50 Per Guest

DELUXE BAR PACKAGE 2

Gin: Tanqueray Vodka: Stolichnaya

Scotch: Johnny Walker Black Bourbon: Crown Royal

Whiskey: Crown Royal Rum: Cruzon

Brandy: The Christian Brothers Tequila: Jose Cuervo 1800

Beer: Miller Genuine Draft, Miller Lite Light Beer: Coors Light

Imported Beer: Heineken Specialty Beer: Heineken

White Wine: Robert Mondavi Private Selection


Red Wine: Robert Mondavi Private Selection Cabernet Sauvignon,

Raymond Cabernet


Second Hour: $10.00 Per Guest


BRIDE AND GROOM SIGNATURE DRINKS:

Two to Tango! Ball and Chain

Blushing Bride Martini

$10.50 Per Guest


WINE

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Wine service with dinner can be added on a bottle consumption basis to

add a special, elegant touch to your event.

HYATT’S S IGNATURE SELECT WINES

By Folio Studios and Michael Mondavi,

Bottled and Cellared in Napa Valley

Canvas by Michael Mondavi, Chardonnay, California . . . . . . . . . . . 28.00

Canvas by Michael Mondavi, Merlot, California. . . . . . . . . . . . . . . . 28.00

Canvas by Michael Mondavi, Cabernet Sauvignon, California. . . . . 28.00

CHAMPAGNE & SPARKLING WINES

Segura Viudas, Brut Reserva Sparkling, Spain . . . . . . . . . . . . . . . . . 28.00

Perrier Jouet, Grand Brut Champagne, Epernay, France . . . . . . . . . . 36.00

BLUSH & LIGHT TO MEDIUM-INTENSITY

WHITE WINES

Beringer, White Zinfandel, California . . . . . . . . . . . . . . . . . . . . . . . . 26.00

Clean Slate, Riesling, Germany . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34.00

Fish Eye, Pinot Grigio, California . . . . . . . . . . . . . . . . . . . . . . . . . . . 31.00

Danzante, Pinot Grigio, Italy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34.00

Clos du Bois, Pinot Grigio, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . 37.00

Benziger Family Winery, Sauvignon Blanc, North Coast . . . . . . . . . 36.00

Rock Rabbit, Sauvignon Blanc, Central Coast . . . . . . . . . . . . . . . . . 32.00

Meridian Vineyards, Chardonnay, Santa Barbara. . . . . . . . . . . . . . . . 32.00

Robert Mondavi, Private Selection Chardonnay, California . . . . . . . 34.00

I’M, Isabel Mondavi, Chardonnay, Sonoma . . . . . . . . . . . . . . . . . . . 38.00

Kendall-Jackson, Vintner’s Reserve Chardonnay, California. . . . . . . 41.00

Chalone, Chardonnay, Monterey . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37.00

LIGHT TO FULL- INTENSITY RED WINES

Beaulieu Vineyard, Coastal Estates Pinot Noir, France . . . . . . . . . . . 34.00

A by Acacia, Pinot Noir, California . . . . . . . . . . . . . . . . . . . . . . . . . . 39.00

Spellbound, Petite Sirah, California . . . . . . . . . . . . . . . . . . . . . . . . . . 38.00

St. Francis Vineyards, Red, Sonoma . . . . . . . . . . . . . . . . . . . . . . . . . 36.00

Concannon Selected Vineyards, Merlot, Central Coast . . . . . . . . . . . 33.00

Blackstone, Merlot, Napa Valley . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30.00

Robert Mondavi, Private Selection. . . . . . . . . . . . . . . . . . . . . . . . . . . 34.00

Cabernet Sauvignon, California

Red Truck, Cabernet Sauvignon, California . . . . . . . . . . . . . . . . . . . 37.00

Sterling, Vintner’s Collection Cabernet Sauvignon, Central Coast . . . 40.00

Wolf Blass, Shiraz, Australia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34.00

Ravenswood, Zinfandel, Napa Valley. . . . . . . . . . . . . . . . . . . . . . . . . 34.00

Love is an irresistible desire to be irresistibly desired.

—ROBERT FROST

PREFERRED VENDORS

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PREFERRED VENDORS

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DÉCOR & PROPPINGThose Bloomin’ BalloonsMr. Todd Birns Telephone: 562 433 1515

Pacific Event ProductionsTom Buddas Telephone: 714 776 9908

Bob Gail Special EventsBob GailTelephone: 310 202 5200

ENTERTAINMENTEssence EntertainmentMr. Kurt Curtis Telephone: 714 979 8933

Rodeo Drive ProductionsMr. Randy Tichauer Telephone: 562 596 5401

Black Tie EventsMr. Rick Burgess Telephone: 714 744 3818

Good Company Productions, IncGinger Carsino Telephone: 714 827 0889

FLORISTSTubs of TulipsDavid & Cyndi Turk Telephone: 562 592 2610

A Beautiful CA FloristRoss Pook Telephone: 562 437 4106

All Occasions/Romance Etc.Helen Fay Telephone: 562 439 5372

Paradise DelightSteven Crisologo Telephone: 714 531 5600

LIMOUSINETri-Star LimoMr. Jay Atilano Telephone: 800 999 2630

PHOTOGRAPHYOrtiz PhotographyBob Ortiz Telephone: 949 855 1244

Artistry FotoSteve Saneto Telephone: 714 529 7360

Primeshot.comKay McGrath Telephone: 202 828 9588 ext. 4211

MaryJo MahoneyTelephone: 562 920 4087

WEDDING COORDINATORWhite Lace & PromisesRobin Crocker Telephone: 310 408 9690

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