C A T E R I N G M E N U

Transcription

1 C A T E R I N G M E N U

2 W E L C O M E Dear Guest, Special occasions, big meetings, celebrations at Hilton Garden Inn we know how important they are, and we know how to make them rewarding and memorable. Please take a moment to look over our catering menu. You ll find plenty of choices, complemented by our knowledgeable and attentive staff professionals who are committed to creating a successful event for you and your guests. If you have any questions, please do not hesitate to contact me. Thanks for making us a part of your plans. And welcome to Hilton Garden Inn! Kasey Kraft Catering Coordinator

3 B R E A K F A S T B U F F E T S ALL AMERICAN BREAKFAST BUFFET per person Fluffy Scrambled Eggs with Herbs Grilled Bacon and Maple Sausage Links Home Style Breakfast Potatoes French Toast with Warm Syrup and Whipped Cream Sliced Seasonal Fresh Fruit Display Chef s Bakery Basket to include Hilton Bagels, Pastries, Muffins, Cinnamon Rolls and Fresh Baked Scones served with Butter and Fruit Preserves. Also includes Chilled Orange Juice, Freshly Brewed Regular or Decaffeinated Starbucks Coffee and Tazo Hot Tea Selections Accompanied by appropriate Creamers and Sweeteners CONTINENTAL BREAKFAST BUFFET per person Assortment of Hilton Bagels, Pastries, Muffins, Scones and Cinnamon Rolls served with Butter and Fruit Preserves Sliced Fresh Seasonal Fruit Display Assorted Yogurts Freshly Brewed Regular and Decaffeinated Starbucks Coffee and Tazo Hot Tea Selections accompanied by appropriate Creamers and Sweeteners

4 L U N C H E O N B U F F E T S E L E C T I O N S EXECUTIVE DELI BUFFET per person Assorted sliced Deli Meats and Cheeses to include: Turkey, Honey Ham and Roast Beef Cheddar and Swiss Cheese Shredded Lettuce, Tomatoes, Onions and Pickles. Assorted Condiments, sliced Breads and Rolls Mixed Salad Greens with assorted Dressings Country Style Potato Salad and Seasonal Fresh Fruit Display. Chef s Choice of Dessert Display Choice of Starbucks Coffee, Tazo Hot or Iced Tea. A TASTE OF ITALY Your Choice of Two of the Following Selections: Traditional or Spinach Lasagna, Chicken Fettuccini Alfredo or Pasta Primavera per person Also Includes a Traditional Caesar Salad, Tomato Cucumber Salad with Feta Cheese and Garlic Bread. Chef s Choice of Dessert Display Choice of Starbucks Coffee, Tazo Hot or Iced Tea. WESTERN BBQ per person Marinated Tri-Tip Grilled to perfection and Grilled Chicken Breast topped with Home Style Barbecue Sauce. Baked Beans, Corn Bread with Honey Butter, Mixed Greens with Assorted Dressings, Country Style Potato Salad and Seasonal Fresh Fruit Display Chef s Choice of Dessert Choice of Starbucks Coffee, Tazo Hot or Iced Tea.

5 L U N C H E O N B U F F E T S E L E C T I O N S SOUTH OF THE BORDER per person Chicken Fajita and Beef Taco Bar to Include: Grilled Chicken Fajitas with Onions and Peppers and Grilled Beef, Shredded Lettuce, Cheddar Cheese, Diced Tomatoes, Sliced Jalapenos, Sour Cream, Guacamole and Pico De Gallo. Spanish Rice, Refried Beans and Flour Tortillas. Also Includes Mixed Salad Greens with Assorted Dressings and a Seasonal Fruit Display. Chef s Choice of Dessert Display Choice of Starbucks Coffee, Tazo Hot or Iced Tea. TASTE OF THE VALLEY per person Traditional Pan Seared Salmon, Grilled Tri-Tip served with Aus Jus and Pasta Primavera with a Pesto Cream Sauce tossed with Sautéed Vegetables. Also includes Mixed Greens with Assorted Dressings, Tomato and Cucumber Salad, Hot Rolls and Butter and a Seasonal Fruit Display. Chef s Choice of Dessert Choice of Starbucks Coffee, Tazo Hot or Iced Tea.

6 L U N C H / D I N N E R E N T R É E S E L E C T I O N S GINGER SESAME CHICKEN per person Boneless Chicken Breast in a Classic Ginger Sesame Sauce, served with Rice Pilaf and Seasonal Vegetables. CHICKEN CHARDONNAY per person Sautéed Breast of Chicken, Sautéed Grapes finished in a Creamy Chardonnay Tarragon Sauce and served on a bed of Rice Pilaf and Seasonal Vegetables. CHICKEN FETTUCCINI ALFREDO per person Oven baked Garlic Chicken Breast, Sautéed Mushrooms and Zucchini in a creamy Alfredo Sauce and tossed in Fettuccini Pasta Noodles. PORTOBELLO MUSHROOM RAVIOLI per person Fresh Portobello Mushroom Raviolis smothered in a Creamy Gorgonzola Sauce. PASTA PRIMAVERA per person Penne Pasta tossed with Grilled Vegetables, Olive Oil, Pesto and Oregano.

7 L U N C H / D I N N E R E N T R É E S E L E C T I O N S NEW YORK STEAK per person 10 oz. cut grilled to perfection and topped with Grilled Mushrooms and Onions. Served with Mashed Potatoes and Seasonal Vegetables. PRIME RIB per person Select Choice of Beef rubbed with a blend of Herbs and Spices, slow roasted and served with Creamy Horseradish. Served with Mashed Potatoes & Seasonal Vegetables. (minimum of 20 people) FILET OF SALMON per person Your choice of Mesquite, Sesame Ginger, Blackened, or Traditional Pan Seared Fresh Salmon. Served with Rice Pilaf and Seasonal Vegetables. JAMAICAN SHRIMP SKEWERS per person Succulent Shrimp Marinated, Grilled and Seasoned with a dipping sauce on the side. Served with Rice Pilaf and Seasonal Vegetables. ROASTED PORK LOIN per person Served with Spicy Apple and Sage Dressing in Natural Pan Gravy. Served with Mashed Potatoes and Seasonal Vegetables. (Minimum 20 people)

8 L U N C H / D I N N E R E N T R É E S E L E C T I O N S APRICOT GLAZED PORK CHOPS per person Grilled Pork Chops served with an Apricot Chipotle Glaze. Also includes Red Skinned Mashed Potatoes and Seasonal Vegetables TOP SIRLOIN & GRILLED CHICKEN OR SHRIMP SKEWERS per person Petite 4oz. Sirloin Paired with Ginger Sesame Marinated Chicken Breast or Shrimp Skewers. Served with Rice Pilaf and Seasonal Vegetables CHICKEN BUERRE BLANC per person Broiled Chicken Breast lightly seasoned and topped with a smooth White Wine Butter Sauce. Served on Garlic red Skinned Mashed Potatoes and Seasonal Vegetables. PORK MARSALA per person Lightly seared and sautéed with Garlic Mushrooms in a rich Marsala Sauce. Served over Mashed Potatoes and Fresh Seared Asparagus. KALBI PORK per person Marinated, lightly seared and sautéed in a sweet Kalbi Sauce. Served over Linguini and covered with a Pineapple Mango Salsa. Served with sautéed Brocollini.

9 D I N N E R B U F F E T S E L E C T I O N S TRADITIONAL BUFFET per person Slow roasted Roast Beef, Roasted Chicken with a Chardonnay Sauce. Rice Pilaf and Red Skinned Mashed Potatoes, Seasonal Vegetables, Mixed Salad Greens with assorted Dressings and Hot Rolls and Butter. Chef s Choice of Dessert Display Choice of Starbucks Coffee, Tazo Hot or Iced Tea UPGRADE TO PRIME RIB FOR 4.00 PER PERSON ITALIAN BUFFET per person Chicken Fettuccini smothered in a Creamy Alfredo Sauce, Pasta Primavera tossed with Sautéed Vegetables Pesto and Penne Pasta. Toasted Artisan Sourdough Baguette Bread with a Garlic Butter Spread, Seasonal Vegetables. Caesar Salad topped with Diced Tomatoes, Croutons and Parmesan. Seasonal Fresh Fruit Display Chef s Choice of Dessert Choice of Starbucks Coffee, Tazo Hot or Iced Tea WESTERN BUFFET per person Slow Roasted and Perfectly Seasoned Tri Tip, Roasted Chicken Breasts smothered in a Home Style Barbeque Sauce. Served with Red Skinned Mashed Potatoes, Seasonal Vegetables, Baked Beans, Hot Rolls & Butter and Mixed Salad Greens with Assorted Dressings. Chef s Choice of Dessert Choice of Starbucks Coffee, Tazo Hot or Iced Tea

10 C U S T O M I Z A B L E D I N N E R B U F F E T Entrée Selections (Choice of two or three selections) Chicken Chardonnay Roast Beef Tri Tip Ginger Sesame Chicken Mesquite or Cajun Grilled Salmon Meat or Vegetable Lasagna Chicken Fettuccini Alfredo Lemon Hefewizen Chicken Roasted Pork with Pineapple Compote Carved to Order Prime Rib Roasted Port Loin Country Spiral Ham (Choice of Two Sides) Red Skinned Garlic Mashed Potatoes Cucumber Salad Rice Pilaf Jasmine Rice All dinner buffets include the following: Mixed Salad Greens with Assorted Dressings, Seasonal Vegetables, Ambrosia or Fruit Display, Hot Dinner Rolls and Butter, Regular or Decaffeinated Starbucks Coffee, Tazo Hot or Iced Tea and Chef s Choice of Dessert. Two Entrees Three Entrees per person per person

11 A P P E T I Z E R S ( A L L P R I C E S P E R 5 0 P I E C E S ) ARAM PINWHEELS BRUSHETTA MEDITERRANEAN ANTIPASTO SKEWERS DEVILED EGGS CHILLED SHRIMP FRUIT KABOBS WITH YOGURT DIP HUMMUS WITH ASSORTED VEGETABLES & FLATBREAD HOT ARTICHOKE DIP WITH BAGUETTES CRAB & ARTICHOKE DIP WITH GARLIC CRUSTINI BREAD SPANAKOPITA MACADAMIAN CRUSTED BRIE WITH RASBERRIES & TOASTED GARLIC CRUSTINI PRAWNS (HOT CAJUN, GARLIC OR CHILLED) BACON WRAPPED PRAWNS TBD SWEET & SOUR MEATBALLS CHICKEN WINGS WITH CELERY STICKS CHICKEN SATAY EGG ROLLS & POT STICKERS SHRIMP SKEWERS

12 R E C E P T I O N S T A T I O N S INTERNATIONAL CHEESE BOARD Small (30 guests) Large (60 guests) A beautiful array of assorted Cheeses on a striking platter and complimented with a tiered basket of assorted Crackers and Toasted Sourdough Baguettes garnished with Fresh Seasonal Fruit. SEASONAL FRUIT DISPLAY Small (30 guests) Large (60 guests) Assorted selection of Fresh Seasonal Fruit and Berries served with Yogurt Dip. CALIFORNIA CRUDITES Small (30 guests) Large (60 guests) Array of chilled fresh Seasonal Vegetables served with Sundried Tomato Ranch REDDING DELI TRAY Small (30 guests) Large (60 guests) Assortment of Sliced Turkey, Roast Beef & Ham. Served with a variety of Cheeses, Deli Condiments and Fresh Rolls, garnished with Dill Pickles, Green Olives and Pepperoncini.

13 A L A C A R T E I T E M S BEVERAGES STARBUCKS REGULAR/ DECAFFEINATED COFFEE (large 24 cups) STARBUCKS REGULAR/ DECAFFEINATED COFFEE (small 14 cups) ASSORTED REGULAR & HERBAL TAZO TEAS (small 14 cups) PUNCH (per pitcher) REGULAR & DIET SODA 2.25 (each) BOTTLED WATER 2.00 (each) MILK (32 oz) FRUIT JUICE (ORANGE, APPLE OR CRANBERRY) (per carafe) I CE TEA (per pitcher) LEMONADE (per pitcher) MORNING SELECTIONS ASSORTED PASTRIES ASSORTED MUFFINS ASSORTED SCONES BAGELS & CREAM CHEESE CINNAMON ROLLS WHOLE FRUIT (per dozen) (per dozen) (per dozen) (per dozen) (per dozen) (per dozen) AFTERNOON SELECTIONS ASSORTED CUPCAKES (per dozen) CANDY BARS/ GRANOLA BARS (per dozen) CHIPS & SALSA (serves 10 people) FRESHLY BAKED COOKIES (per dozen) FRESHLY BAKED BROWNIES (per dozen)

14 A U D I O V I S U A L E Q U I P M E N T OVERHEAD PROJECTOR LCD PROJECTOR TV/ VCR TV/ DVD PLAYER CD PLAYER CORDLESS HANDHELD MICROPHONE per day per day per day per day per day per day TELEPHONE LINE HOOK-UP FLIPCHART per day per day 6 FT. SCREEN per day STANDING PODIUM TABLE TOP PODIUM LAP TOP COMPUTER per day per day per day LAVALIERE MICROPHONE per day SPEAKER PHONE per day POWER STRIPS & EXTENSION CORDS 5.00 per day 35MM SLIDE PROJECTOR per day HIGH SPEED INERNET ACCESS per day

15 S P E C I A L T Y R E N T A L S PUNCH FOUNTAIN Silver fountain with four tiers, holds three gallons. CHOCOLATE FOUNTAIN Small three-tiered fountain with Strawberries, holds one gallon of Chocolate. DANCE FLOOR x15 Feet. BAR SERVICE Fully stocked bar with bartender service. Corkage 7.00 Per 750 ml. bottle. CAKE CUTTING SERVICE Cake cutting service that includes plates and napkins. WHITE CHAIR COVERS & WHITE SASHES 2.00 per chair

16 C H O I C E F A I R E E N T R É E S E L E C T I O N S F O R G R O U P S O F FILET AU POIVRE per person 6 oz. Filet Mignon seared and served with a pan sauce made of Garlic, Shallots, Beef Stock, Cream & Mushrooms. Served with Mashed Potatoes and Asparagus. SALMON BEARNAISE per person Pan seared Salmon served on a bed of Spinach and topped with Béarnaise Sauce. Served with roasted Fingerling Potatoes and Asparagus. CHICKEN CORDON BLEU per person Tender Chicken Breast stuffed with Ham and Swiss Cheese. Seasoned and lightly breaded and baked to perfection. Served with Mixed Vegetables and Rice Pilaf. SALMON WITH BELL PEPPER CREAM SAUCE & FETA CHEESE per person Salmon Filet stuffed with Feta Cheese, Bread Crumbs, Scallions and roasted to perfection. Topped with a Bell Pepper Cream Sauce and served with Wild Mushroom Rice and Asparagus. ROASTED PORK LOIN WITH BERRY SAUCE & ROASTED RED POTATOES per person Pan roasted Pork Loin with a sauce of Berries, Red Wine and Cumin. Served with Green Beans topped with fresh Walnuts & Roasted Red Potatoes.

17 C H O I C E F A I R E E N T R É E S E L E C T I O N S F O R G R O U P S O F SNAPPER WITH WILTED ARUGALA & BALSAMIC RASPBERRY REDUCTION per person Fresh Snapper seasoned and baked then topped with wilted Arugula. Served with a sauce of Raspberry and Balsamic Vinegar. Served with Vegetables and Rice Pilaf. HONEY GINGER SALMON WITH SAGE per person Fresh Salmon brushed with a glaze of Honey, Ginger and Sage then baked. Served on a bed of Jasmine Rice with Asparagus. CITRUS POACHED SALMON WITH DILL SAUCE per person Salmon poached to perfection in a Citrus Court Bullion. Topped with a Dill Sauce including Dijon mustard, Shallots, Garlic, Dill and Cream. Served with Rice Pilaf and asparagus. SALMON WITH LEMON ASPARAGUS RISOTTO per person Pan seared Salmon paired with a Risotto which includes Lemon Zest, Orange Zest, Lemon Juice, and chopped Asparagus.

18 B R U N C H B U F F E T BRUNCH per person Chef s Bakery Basket to include: Bagels, Pastries, Muffins, Cinnamon Rolls & fresh baked Scones. Served with Butter & Fruit Preserves. Fluffy Scrambled Eggs with Herbs. Grilled Bacon & Maple Sausage Links. Potatoes O Brian. French Toast Casserole with Cream Cheese. Chilled Shrimp with Cocktail Sauce. Eggs Benedict. Apple Filled Pancakes. Chicken & Walnut Salad with Cranberries. Sliced Seasonal Fruit Display. Chilled Orange Juice & Starbucks Coffee or Tazo hot or iced Tea.