winter lunch menu - hilton · 2015-05-27 · chocolate dipped tuxedo strawberries ... make your own...

Prices are subject to a 24% service charge and prevailing sales tax.

2015

A la Carte

Beverages

Freshly Brewed Starbucks Coffee, Decaffeinated Coffee and Tazo Teas

Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea

Assorted Chilled Juices

Iced Tea, Lemonade and Fruit Punch

Assorted Bottled Fruit Juices (Orange, Apple, Cranberry)

Assorted Sodas

Bottled Water

Red Bull Energy Drinks

Starbucks® Frappuccino Drinks (Mocha, Vanilla, Regular)

Fresh Bakeries and Snacks

Danish, Muffins, Croissants and Doughnuts

Fresh Crumb Cakes, Cinnamon Rolls and Fruit Turnovers

Bagels with Flavored Cream Cheeses

Ham, Egg and Cheese Scramble on English Muffin

Waffle Sandwich with Egg Whites, Canadian Bacon and Gruyère Cheese

Southern Style Chicken Biscuit Sandwich with Honey

Hard Boiled Eggs

Kashi Bars

Melon Pearls with Blueberries

Fresh Fruit Yogurts Parfaits

Pound Cake and Berry Parfait with Amaretto Crème

Individual Fruit Yogurts

Fresh Sliced Seasonal Fruit

Whole Fresh Fruit

Assorted Dry Snacks and Dips

Smartfood® Popcorn

Individual Bags of Chips

Hot Pretzels with choice of Mustard or Cheese Dipping Sauce

Freshly Baked Cookies and Brownies

Novelty Ice Cream Bars

Chocolate Dipped Tuxedo Strawberries

Gourmet Cupcakes

Assortment of Candy Bars


2015

Continental Breakfast Selections

The Embassy Executive Assortment of Chilled Juices Fresh Seasonal Fruit Display

Assorted Individual Fruit Yogurts Assorted Breakfast Breads and Pastries

Bagels with Plain and Flavored Cream Cheeses Freshly Brewed Coffee, Decaffeinated Coffee and Herbal Teas

The Starbucks Start Assortment of Chilled Juices

Melon Pearls with Blueberries Assortment of Danish, Cinnamon Rolls, Crumb Cakes and Fruit Turnovers

Freshly Brewed Starbucks Coffee, Decaffeinated Coffee and Tazo Teas

Good Morning Tampa Bay

Assortment of Chilled Juices Banana Smoothies and Strawberry Smoothies

Fresh Berries and Cream Parfaits Lemon Poppy Seed Loaf, Blueberry Muffins and Banana Nut Bread

Assorted Bagels and Cream Cheese Freshly Brewed Coffee, Decaffeinated Coffee and Herbal Teas

Choice of (select one) Egg White Frittata with Spinach, Mushrooms and Feta Cheese

Ham, Egg and Cheese Scramble on English Muffin Southern Style Chicken Biscuit with Honey

Open-faced Bagel, Smoked Salmon, Cream Cheese, Cucumber and Capers

Starbucks® Coffee Service upgrade available


2015

Plated Breakfast Selections

The All-American Fluffy Scrambled Eggs

Choice of Applewood Smoked Bacon or Maple Sausage Links Asiago and Scallion Potato Hash

Fresh Fruit Garnish Basket of Fresh Breakfast Breads and Pastries with Creamy Butter and Preserves

Chilled Orange Juice Freshly Brewed Coffee, Decaffeinated Coffee and Herbal Teas

From the Griddle Cinnamon Swirl French Toast covered with Caramelized Pecans, Bananas and Berries,

Lightly dusted with Powdered Sugar Applewood Smoked Bacon

Basket of Fresh Breakfast Breads and Pastries with Creamy Butter and Preserves Chilled Orange Juice

Freshly Brewed Coffee, Decaffeinated Coffee and Herbal Teas

The Embassy Benedict A Traditional Benedict with Canadian Bacon and Hollandaise Sauce

Served on a oversized Toasted English Muffin Asiago and Scallion Potato Hash

Marinated Grilled Asparagus Basket of Fresh Breakfast Breads and Pastries with Creamy Butter and Preserves

Chilled Orange Juice Freshly Brewed Coffee, Decaffeinated Coffee and Herbal Teas



2015

Breakfast Buffet

The Breakfast Express Buffet Assorted Chilled Fruit Juices

Freshly Baked Muffins and Pastries Creamy Butter and Preserves Sliced Fresh Seasonal Fruit

Assorted Cold Cereals with Milk Steel Cut Oatmeal with Brown Sugar, Candied Pecans and Sweet Dried Fruits

Egg White Frittata with Spinach, Mushrooms and Feta Scrambled Eggs with Fresh Herbs

Crisp Applewood Bacon Maple Sausage

Belgian Waffles with Blackberry Bourbon Syrup Asiago and Scallion Potato Hash

Freshly Brewed Coffee, Decaffeinated Coffee and Herbal Teas

Enhance Your Breakfast Buffet

Lox, Egg and Onion Scramble

Sausage Gravy with Biscuits

Omelet Station Onions, Peppers, Tomatoes, Mushrooms, Ham, Bacon, Sausage, Cheddar and

Monterey Jack Cheeses made to order by a Chef Attendant.


Chef Attendant fee applies to Chef Attendant Stations


2015

Mid-Morning Break Packages

Make Your Own Yogurt Bar Greek Yogurts with Fresh Berries, Sliced Bananas,

Assorted Chopped Nuts, Granola, Honey and White Chocolate Morsels

Energy Boost Fresh Whole Fruit, Kashi Bars, Power Bars,

Assorted Fruit Yogurts, Tropical Fruit Smoothies and Melon Infused Water

Maison Café Chocolate Drizzled Croissants, Almond Croissants, Raisin Brioche Pastries,

Fresh Berries and Cream Parfaits, Quiche Lorraine

Morning Fresh Lemon Poppy Seed Loaf Cake with Lemon Almond Glaze,

Cranberry Walnut Pound Cake with Orange Walnut Anglaise, Warm Banana Bread with Caramelized Bananas

Melon and Blueberry Pearl Martinis Banana Smoothies

Strawberry Smoothies


2015

Luncheon Starters

A Selection of Starters to Compliment Your Plated Lunch Entrée

Soup du Jour

House Salad Mixed Greens with Cucumber, Tomato, Spun Carrots and Black Olives

Choice of Dressing

Classic Ybor Salad Iceberg Lettuce with Manzanilla Olives, Swiss Cheese, Tomato and Pecorino Romano

Herb Garlic Vinaigrette

Baby Spinach Salad Fresh Strawberries, Goat Cheese and Candied Pecans

Raspberry Vinaigrette

Caesar Salad Crisp Romaine Lettuce with Kalamata Olives, Roasted Red Peppers and Garlic Glazed Croutons

Classic Caesar Dressing


2015

Hot Plated Lunch Entrées

Hot Plated Lunch Entrées served with choice of Starter,

Chef’s selection of Rice, Potato or Risotto, Seasonal Vegetable, and Dessert.

Iced Tea and Coffee served upon request.

Chicken Roulade Stuffed with Roasted Red Peppers, Smoked Gouda and Spinach

Served with Sun Dried Tomato Beurre Blanc

Tuscan Chicken Scaloppini Layered with Prosciutto, Eggplant and Provolone

Served with Rustic Tomato Cream

Chicken Milanese Lightly Breaded and Sautéed

Served with Lemon Beurre Blanc, Fresh Arugula and Tomatoes

Three Spice Marinated London Broil Choice of Chantilly Crème or Mushroom Bordelaise

Blackened Salmon With Artichoke Hearts, White Wine, Tomatoes and Lemon Butter


2015

The Finishing Touch

House Desserts

Available with Plated Lunch Entrées

Reese’s Peanut Butter Pie

Snickers Pie

Chocolate Toffee Mousse Layer Cake

Crème Bruleé Cheesecake

Raspberry Amaretto Cheesecake

Key Lime Pie

Fresh Berries and Amaretto Cream Parfait With Butter Pound Cake Morsels


2015

Lunch Buffets

The Trolley Deli Board Soup du Jour

Mixed Garden Greens with Tomatoes, Cucumbers, Olives and Assorted Dressings Red Bliss Potato Salad

Seasonal Fresh Fruit Display Display of Roast Beef, Ham, Turkey Breast, Salami and Chicken Salad

Assortment of Cheeses and Condiments Fresh Sliced Breads and Rolls Miss Vickie’s® Kettle Chips

Desserts of the Moment

Hot Deli Enhancement (Additional per person cost applies)

Add One Item

Corned Beef with Sauerkraut

Rye Bread, Thousand Island Dressing

Open Faced Tuna Melt on Multigrain Croissant

Hot Sliced Roast Beef With Au Jus and Horseradish Chantilly and French Baguette


Luncheon Buffets are designed for a minimum of 25 guests. Please ask your Catering Manager for alternate suggestions if your group does not meet the required minimum.


2015

Lunch Buffets Continued

“That’s a Wrap” Buffet Soup du Jour

Baby Spinach Salad with Fresh Strawberries, Goat Cheese, Candied Pecans and Raspberry Vinaigrette Seasonal Fresh Fruit Cups

Turkey Club with Bacon, Avocado, Lettuce and Tomato Roast Beef Wrap with Blue Cheese, Red Onion, and Horseradish Chantilly

Southwest Chicken Wrap with Blackened Chicken, Cheese, Napa Cabbage, Tortilla Strips and Avocado Ranch Miss Vickie’s® Kettle Chips

Desserts of the Moment

Grilled Panini Buffet Soup du Jour

Fresh Romaine with Roasted Red Peppers, Kalamata Olives, Shaved Parmesan Served with Assorted Dressings

Basil Pesto Pasta Salad Sliced Seasonal Fruit Cup

*Chef Attended Panini Grill with a selection of Roast Beef, Ham, Three Cheese Grill or Vegetarian with Spinach, Mushrooms, Olives, Aromatic Vegetables and Pesto

New York Cheesecake with Fresh Fruit Topping

Iced Tea and Coffee served upon request

*Chef Attendant fee applies to Action Stations



2015


Italian Buffet Caesar Salad with Shaved Asiago and Garlic Glazed Croutons

Caprese Salad with Fresh Buffalo Mozzarella and Basil Antipasto Display

Chicken Picatta Italian Sausage with Peppers and Onions

Penne Pasta Primavera with Marinara Sauce Garlic Roasted Potatoes Vegetable Ratatouille

Garlic Breadsticks Tiramisu and Miniature Cannoli

Fajita Buffet Tri-color Tortilla Chips and Salsa

Tortilla Soup garnished with Sour Cream Mixed Greens with Cilantro Key Lime Dressing

Seasonal Fresh Fruit Cups Fajita Station with a choice of Steak or Chicken

Grilled Peppers and Onions, Warm Flour Tortillas Mexican Rice and Refried Beans

Grilled Vegetables with Roasted Garlic Accompaniments to include Sour Cream, Pico de Gallo, Black Olives,

Guacamole and Cheddar Cheese, Apple Filled Churros, Cinnamon Crispas and Key Lime Pie




2015


Southern Comfort Mixed Greens with Tomatoes, Cucumbers, Black Olives,

Cheddar Cheese and Fried Onion Straws Ranch and Balsamic Dressings

Home Style Red Bliss Potato Salad Carolina Coleslaw

Barbecued Beef Brisket Southern Style Fried Chicken

Shrimp and Cheese Grits Three Cheese Macaroni

Roasted Cauliflower Mash Green Beans

Southern Style Corn Bread Peach Cobbler and Pecan Pie

Sweet Tea and Lemonade Coffee Service on Request




2015


Traditional Lunch Buffet

Salads - Select Three

Mixed Field Greens with Assorted Dressings Classic Caesar Salad with Garlic Croutons

Cucumber, Onion and Tomato Salad Caprese Salad Quinoa Spinach Salad

Marinated Grilled Vegetable Display Sliced Seasonal Fruit Display

Baby Spinach Salad with Fresh Strawberries, Goat Cheese and Candied Pecans

Grilled Asparagus Salad with Balsamic Truffle Oil, Hearts of Palm and Fizzled Prosciutto

Entrees - Select Two or Three*

Chicken Marsala with Figs and Goat Cheese Chicken Chardonnay with Tomato, Basil, Lemon and Chardonnay

Chicken Roulade stuffed with Roasted Red Peppers, Smoked Gouda and Spinach, Sun Dried Tomato Beurre Blanc

Three Spice Marinated London Broil Penne Pasta Primavera Brown Sugar Dill Crusted Salmon

Blackened Salmon with Sun Dried Tomato Butter Sliced Herb Crusted Beef with Portobello Mushroom Blue Cheese Fondue

Accompaniments - Select Three

Seasonal Vegetable Medley Sautéed Julienne Vegetables Green Beans with Red Pepper Aïoli

Garlic Roasted Potatoes Smoked Gouda and Roasted Red Pepper Mashed Potatoes

Cheddar Cheese and Bacon Mashed Potatoes Mediterranean Quinoa Amaretto Glazed Carrots

Parmesan Crusted Fingerling Potatoes Manchego Risotto Wild Rice Blend Lemon Pepper Basmati

Desserts Desserts of the Moment

*Number of Entrees selected determines Buffet price


The Traditional Luncheon Buffet is designed for a minimum of 25 guests. Please ask your Catering Manager for alternate suggestions if your group does not meet the required minimum.


2015

Box Lunches

For a convenient “grab and go” lunch, consider the following Box Lunch selections: Orders must be limited to no more than three (3) varieties

Turkey Gruyere Cranberry Aïoli,

Arugula and Bean Sprouts Kaiser Roll

Roast Beef Blue Crumbled Blue Cheese, Baby Spinach and

Horseradish Chantilly Whole Wheat Kaiser Roll

Deli Ham and Swiss Honey Mustard, Micro Greens,

Iceberg Lettuce and Heirloom Tomatoes Pretzel Roll

Tampa Cuban With Roast Pork, Ham, Salami,

Swiss Cheese, Pickles and Mustard Cuban Bread

Southwestern Chicken Wrap Blackened Chicken, Cheese, Shredded Napa Cabbage,

Tortilla Strips and Avocado Ranch

Mediterranean Vegetarian Lettuce, Tomato, Red Onion, Cucumber,

Roasted Red Peppers, Feta Cheese Sun Dried Tomato Hummus,

Balsamic Reduction Three Cheese Focaccia

All Box Lunches are served with

Miss Vickie’s® Kettle Chips Fresh Fruit Salad

Chocolate Chip Cookie Soda (one per guest)


2015

P.M. Pick-Me-Ups

After School Snack An assortment of Artisan Cookies to include Chocolate Chip,

Oatmeal Raisin, Reese’s Peanut Butter Cup and Butter Sugar, Seven Layer Bars and Gourmet Brownie Bash Bars,

Candy Rimmed Chocolate Milk Shooters

South of the Border Tortilla Chips with Salsa,

Hot Nacho Cheese and Guacamole, Miniature Quesadillas and Burritos,

Cinnamon Crispas and Basil Lemonade

The Movie Intermission Smartfood® Popcorn,

Hot Pretzels with Mustard and Cheese Dipping Sauce, Miniature Corn Dogs, Assorted Candy Bars,

Home-style Lemonade

Eating Smart Imported and Domestic Cheese Display,

Grapes, Fresh Whole Seasonal Fruit, Pita Chips with Hummus, Trail Mix,

Melon Infused Water

Afternoon Tea Assorted Scones, Jams and Butter,

Assorted Pound Cakes, Chocolate Dipped Strawberries, Assorted Tea Sandwiches,

Assorted Tazo Teas

The Ice Cream Social* Make Your Own Sundae with

Vanilla and Chocolate Ice Cream, Hot Fudge, Caramel Sauce, Whipped Cream, Chopped Nuts,

Candy Toppings, Maraschino Cherries and Rockslide Brownies Assorted Individual Ice Cream Novelty Bars

*Chef Attended Station Required for More than 25 Guests *Chef Attendant fee required.


2015

Dinner Starters

A Selection of Starters to compliment your Plated Dinner Entrée

Spinach and Quinoa Salad Yellow Heirloom Tomatoes, Toasted Pine Nuts, and Pesto Vinaigrette

Caprese Salad Heirloom Tomatoes with Buffalo Mozzarella,

Basil Chiffonade, Micro Greens with Balsamic Drizzle

Mediterranean Mix Baby Red Oak with Hearts of Palm, Toasted Pine Nuts,

Kalamata Olives, Feta Cheese and Lemon Thyme Vinaigrette

Baby Spinach Salad Fresh Strawberries, Goat Cheese, Candied Pecans,

And Raspberry Vinaigrette

Port Wine Frisée Salad Frisée and Arugula with Cinnamon Poached Pears, Sugared Pecans,

Blue Cheese and Port Wine Vinaigrette

Kale Avocado Salad Crumbled Blue Cheese, Pecans,

And Lemon Olive Oil


2015

Plated Dinner Entrées

Dinner entrées served with choice of Starter and Dessert, Appropriate Starch and Seasonal Vegetable,

Rolls and Butter, Iced Tea and Coffee service.

Chicken Kavála Spinach, Goat Cheese and Artichoke Hearts with Garlic Lemon Brown Butter

Chicken Involtini Stuffed with Prosciutto, Spinach, Basil and Mozzarella with Sun Dried Tomato Beurre Blanc

Chicken Florentine Stuffed with Spinach, Boursin Cheese and Cranberries with Balsamic Glaze

Garlic Ginger Salmon Finished with Citrus

Honey BBQ Salmon Grilled Salmon with Cracked Black Pepper and Honey BBQ Glaze


2015

Plated Dinner Entrées Continued

Dinner entrées served with choice of Starter and Dessert, Appropriate Starch and Seasonal Vegetable,

Rolls and Butter, Iced Tea and Coffee service.

Sliced Sirloin of Beef With Caramelized Onions and Jack Daniels Jam

Char-grilled New York Strip Steak With Wild Mushrooms and Herb Bordelaise Sauce topped with Tempura Battered Leeks

Herb Crusted Filet Mignon With Red Wine Bordelaise

Duet Plate* Petite Filet Mignon with Red Wine Bordelaise

Paired with choice of one:

Chicken Roulade stuffed with Spinach, Smoked Gouda and Roasted Red Peppers

Crab Cake with Mango Salsa and Orange Aïoli

Broiled Pesto Shrimp with Tomato Caponata

*Paired with entrée selection determines meal price


2015

The Finishing Touch

House Desserts

Available with Plated Dinner Entrées

Flourless Chocolate Torte With Raspberry Amaretto Cream

Strawberry Shortcake With Vanilla Mousseline Cream

Snickers Pie

Crème Bruleé Cheesecake

Key Lime Pie

Chocolate Toffee Mousse Cake


2015

Dinner Buffets

Salads - Select Three

Spinach and Quinoa Salad with Yellow Heirloom Tomatoes, Toasted Pine Nuts and Pesto Vinaigrette

Mixed Greens with Tomatoes, Olives, Cucumbers, Spun Carrots and Croutons with Assorted Dressings

Baby Spinach Salad with Strawberries, Goat Cheese, Candied Pecans and Raspberry Vinaigrette

Kale Avocado Salad with Crumbled Blue Cheese, Pecans and Lemon Olive Oil

Mediterranean Mix with Baby Red Oak, Hearts of Palm, Toasted Pine Nuts, Kalamata Olives, Feta Cheese and Lemon Thyme Vinaigrette

Entrees - Select Two

Chicken Roulade stuffed with Roasted Red Peppers, Spinach and Smoked Gouda

Chicken Kavála with Spinach, Goat Cheese, Artichoke Hearts and Garlic Lemon Brown Butter

Chicken Florentine stuffed with Spinach, Boursin Cheese and Cranberries with Balsamic Glaze

Tuscan Chicken stuffed with Prosciutto, Eggplant and Provolone Honey BBQ Salmon with Cracked Black Pepper

Garlic Ginger Salmon finished with Citrus Almond Crusted Trout with Amaretto Butter

Accompaniments - Select Three

Seasonal Vegetable Medley Grilled Asparagus with Truffle Oil Green Beans with Tomato Caponata

Blue Cheese Spinach Mashed Potatoes Roasted Cauliflower Mash Sweet Potato Skillet Hash

Parmesan Crusted Fingerling Potatoes Mediterranean Quinoa Ginger Pepper Basmati Rice

Jasmine Rice Wild Rice Blend Sun Dried Tomato Risotto

Carving Station – Select One

Herb Crusted Beef carved to order by a Chef Attendant served with Au Jus and Horseradish Chantilly

Honey Bourbon Pork Loin with Dried Cherry Beurre Blanc

Desserts of the Moment Rolls and Butter

Iced Tea and Coffee Service

The Dinner Buffet is designed for a minimum of 25 guests. Please ask your Catering Manager for alternate suggestions if your group does not meet the required minimum.


2015

Dinner Buffets Continued

Tuscan Buffet Mediterranean Salad with Baby Red Oak, Hearts of Palm, Toasted Pine Nuts,

Kalamata Olives, Feta Cheese and Lemon Thyme Vinaigrette Antipasto Display

Pan Roasted Salmon with Sun Dried Tomato Chive Butter Chicken Involtini

Five Cheese Ravioli with Vodka Sauce Vegetable Ratatouille

Three Cheese and Olive Risotto Garlic Breadsticks

Tiramisu Squares, Miniature Cannoli, Fruit Tartlets Iced Tea and Coffee Service

A Touch of Ybor Spanish Bean Soup

Chopped Salad with Iceberg Lettuce, Swiss Cheese, Tomato, Manzanilla Olives, Grated Romano and Garlic Vinaigrette

Baked Red Snapper with Red Pepper Romesco Filet Salteado: Tenderloin Tips with Fresh Garlic, Onion, Peppers, Spanish Sausage,

Diced Potatoes and Red Wine Baked Chicken with Yellow Rice

Fried Plantains Green Beans with Tomato Caponata

Vegetable Sauté Cuban Bread and Butter

Coconut Flan, and Tres Leches Cake Iced Tea and Coffee Service

Dinner Buffets are designed for a minimum of 25 guests. Please ask your Catering Manager for alternate suggestions if your group does not meet the required minimum.


2015

Dinner Buffets Continued

The All American Mixed Greens with Tomatoes, Cucumbers, Black Olives,

Cheddar Cheese and Fried Onion Straws Ranch and Balsamic Dressings

Home Style Red Bliss Potato Salad Carolina Cole Slaw

Barbecued Beef Brisket Barbecued Baby Back Ribs

Shrimp and Cheese Grits Jalapeño Macaroni and Cheese

Roasted Garlic Mashed Potatoes Green Beans Fried Okra

Southern Style Corn Bread Strawberry Shortcake

Pecan Pie Sweet Tea and Lemonade

Coffee Service

Dinner Buffets are designed for a minimum of 25 guests. Please ask your Catering Manager for alternate suggestions if your group does not meet the required minimum.


2015

Reception Displays

Fresh Vegetable Crudité Attractively displayed with Blue Cheese and Ranch Dressings

Artisan Cheeses and Seasonal Fruits Garnished with Lavosh and Baguettes

Italian Antipasto Display Prosciutto, Ham, Capacolla, Salami, Provolone, Bocconcini Mozzarella, Beefsteak Tomatoes,

Pepperoncini, Marinated Artichokes, Herb Marinated Kalamata Olives, Asparagus, and House Roasted Red Peppers with Balsamic Glaze and Olive Oil

Sliced Tropical Fruit Display Fresh Seasonal Fruits and Berries

Baked Brie En Croute Wrapped in Puff Pastry

Served with Strawberry Amaretto Almond Butter, French Bread Crostinis and Crackers Serves 30 Guests

Assorted Dry Snacks and Dips Pretzels, Corn Chips, Potato Chips with Dip,

Naked Pita Chips with Mediterranean Hummus


2015

Reception Displays Continued

Viennese Desserts and Specialty Coffees Chocolate Flourless Torte, Éclairs, Napoleons, Chocolate Dipped Strawberries,

Vanilla Bean Cheesecake with Amaretto Crème, Starbucks® Coffee with Whipped Topping, Cinnamon Sticks Chocolate Shavings, and Rock Sugar Sticks

Lite Bite Station Zesty Spiral Sandwiches to include Spinach, Sundried Tomatoes and Boursin Cheese

Waldorf Chicken Salad and Spicy Shrimp Salad

The Pizza Gourmet An Assortment of Pizzas to include Tomato, Basil and Mozzarella;

Pepperoni and Sausage; Grilled Vegetable; Prosciutto and Goat Cheese

Raw Bar Jumbo Shrimp, Alaskan Snow Crab Claws, Oyster and Clams on the Half Shell

Served with Lemon Wedges, Freshly Grated Horseradish, Mustard Sauce and Cocktail Sauce

The Ice Cream Social* Make Your Own Sundae with Vanilla and Chocolate Ice Cream, Hot Fudge, Caramel Sauce,

Whipped Cream, Chopped Nuts, Candy Toppings and Maraschino Cherries Rockslide Brownies and Assorted Individual Ice Cream Novelty Bars

*Chef Attended Station Required for 25 or More Guests. *Chef Attendant fee required.


2015

Hors d’oeuvres

Cold Hors d’oeuvres

Mini Italian Subs on Focaccia

Miniature Cuban Sandwiches

Smoked Salmon on Rye Bread with Herbed Cream Cheese and Cucumber

Tomato Basil Bruschetta

Seared Tuna on Won Ton Crisp with Wasabi

Cucumber with Crab Salad

Artichoke with Kalamata Tapenade

Asparagus Tips wrapped with Beef Tenderloin with Dijon

Chilled Shrimp Cocktail Shooters with Tabasco

Lobster Bites with Tarragon Mayonnaise

Beef Tenderloin with Ancho Chili

Belgian Endive with Boursin Cheese

Hearts of Palm with Prosciutto

Caprese Skewer on Rosemary Sprig

Roasted Plum Tomato with Goat Cheese

Grilled Vegetable and Spinach Pesto Crostini

Grilled Shrimp Ajillo on Tostone

Roasted Vegetable Napoleon

Roast Beef and Horseradish

Smoked Chicken on Polenta

Portobello with Truffle Oil in Phyllo Cup

A minimum of 48 pieces per item selected is required; selections priced per piece


2015

Hors d’oeuvres

Hot Hors d’oeuvres

Parmesan Herb Truffle Fries with Bold & Spicy Ketchup

Chicken Tenders with Dipping Sauce

Steak Taco Bites with Chimichurri

Cocktail Franks in Puff Pastry

Oriental Spring Rolls with Plum Sauce

Spanakopita

Brie and Raspberry en Croûte

Scallops wrapped in Bacon

Petite Beef Wellington

Miniature Crab Cakes with Spicy Remoulade

Spinach, Artichoke and Parmesan Stuffed Mushrooms

Coconut Shrimp with Horseradish Marmalade

Pecan Chicken with Orange Ginger Sauce

Lollipop Lamb Chops with Balsamic Glaze

Shrimp and Crab Fritters

Pork Pot Stickers with Sweet Thai Chili

Assorted Flatbread Wedges

Italian Chicken and Artichoke Brochette

Crab Rangoon

A minimum of 48 pieces per item selected is required; selections priced per piece


2015

Reception Stations

The Salad Bar* (Select Two)

Strawberry Spring Mix Mixed Greens with Strawberries, Pecans, Blue Cheese and Berry Vinaigrette

Margarita Shrimp Caesar Salad Romaine Lettuce tossed with Key Lime Caesar Dressing and topped with Grilled Jumbo Shrimp

Seared Ahi Tuna Mixed Field Greens with Cucumber, Edamame, Carrots and Baby Corn, Toasted Sesame Seeds with Wasabi Vinaigrette

Pasta Creation Station* (Select Two)

Tuscan Bowtie Pasta Grilled Chicken, Fresh Spinach and Sun Dried Tomatoes

With Wine Olive Oil Sauce, Grated Parmesan Cheese and Crushed Red Pepper

Penne Pasta Primavera Fresh Grilled Seasonal Vegetables with Roasted Red Pepper Cream Sauce

Jambalaya Pasta Shrimp, Chicken, Sausage, Onions, and Red & Green Peppers in a Light Cajun Cream

Gorgonzola Cream Gnocchi Applewood Smoked Bacon, Sun Dried Tomatoes, Gorgonzola and Cracked Pepper Cream


2015

Reception Stations Continued

Cajun Shrimp and Cheese Grits*

Served with Sweet Cornbread, Biscuits and Jalapeño Cheese Poppers

Slider Bar* Mini Hamburgers with Traditional Condiments Braised Beef Brisket with Crispy Onion Rings

Pulled Pork with Carolina Slaw Served on Brioche Buns

Gourmet Flatbread Station* An assortment of Italian, Greek and

American Fusion Flatbreads

Italian Grinder Station* Meatballs with Marinara

Grilled Italian Sausage with Peppers and Onions Petite Chicken Parmesan with Marinara

Served with Petite Italian Rolls

Cuban Martini Bar* Authentic Cuban Style Black Beans and Rice Martinis

With a choice of Chopped Mojo Marinated Pork or Chicken Top with a selection of Chopped Green Onions,

Roasted Red Peppers and Caramelized Onion Jam

*Chef Attendant fee required.


2015

Carving Stations

Fresh Herbs & Olive Oil Crusted Beef Tenderloin With Fresh Chantilly Crème, House Made Jus, and Buttered Rolls

Serves 20 guests

Pesto Crusted Sirloin Strip of Beef With Au Poivre Sauce, Burgundy Tomato Butter, and Buttered Rolls

Serves 30 guests

Chipotle and Roasted Garlic Rubbed Top Round of Beef With Cajun Mustard Rémoulade, Chantilly Crème, and Buttered Rolls

Serves 50 guests

Whole Roasted Turkey With Citrus Cranberry Relish, Chive Mayonnaise and a selection of Petite Rolls

Serves 40 guests

Whole Roasted Smithfield Ham With Rum Raisin Sauce, Honey Mustard, Horseradish Cream, Petite Rolls and Buttermilk Biscuits

Serves 40 guests

Chef Attendant fee applies to Carving Stations


2015

Wine and Spirits

Liquors Standard Premium Vodka Gordon’s Smirnoff

Gin Gordon’s New Amsterdam Rum Ron Castillo Myer’s Platinum Tequila Sauza Giro Sauza Silver Bourbon Beam’s Eight Star Jim Beam Blended Whiskey Windsor Canadian Seagram’s 7 Scotch Grant’s Family Cutty Sark

Vermouth Martini Martini Cordials Hiram Walker Hiram Walker

Beer American Domestic American Domestic Budweiser Blue Moon Bud Light Bud Light Miller Lite Miller Lite Coors Light Michelob Ultra

Samuel Adams Boston Lager Imported Imported Corona Extra Corona Extra Heineken Lager Heineken Lager

Wine Chardonnay, Copperidge Chardonnay, A By Acacia Cabernet Sauvignon, Copperidge Cabernet Sauvignon, Greystone

Pinot Grigio, Esperto Pinot Noir, Lost Angel

Hosted Bar Packages – Standard or Premium Bar / Unlimited Consumption or Per Drink

Cash Bar – Per Drink


2015

Wine and Spirits Continued

Wine Service with Dinner House Wines Copper Ridge Canyon Road Cabernet Sauvignon, Chardonnay, Merlot Cabernet Sauvignon, Chardonnay, Merlot White Zinfandel White Zinfandel

Butler Passed Specialty Drinks Traditional Red or White Sangria with Tropical Fruit Garnish Sparkling Mango Strawberry Sangria with Fresh Strawberry Garnish Raspberry or Watermelon Martini You may also work with your Catering Manager in personalizing a Specialty Drink for your event. Please check with your Catering Manager for creative options and pricing.

Cashier Fees Cashier required for servicing Cash Bars.

Bartender Fees There will be a bartender fee for each bar (maximum of 4 hours). One bartender fee will be waived per $600.00 in bar revenue.

winter lunch menu - hilton · 2015-05-27 · chocolate dipped tuxedo strawberries ... make your own...

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