2016 l u n c h e o n c a t e r i n g m e n u s

Transcription

1 2016 l u n c h e o n c a t e r i n g m e n u s 1

2 l u n c h e o n b u f f e t s { Minimum 25 guests } { For guests, add to buffet pricing } { Omissions to menu will not reduce the pricing, only limit selections } p o l k s t r e e t b u f f e t Citrus Salad Baby Mixed Lettuce, Grapefruit, Navel Orange, Radicchio, Sweet Onion Vinaigrette Yukon Gold Potato Salad Caramelized Onions, Crispy Pancetta, Diced Tomatoes, Chopped Cucumbers, Olives, Warm Honey Mustard Dressing Sandwich Board: Sliced Turkey Breast, Genoa Salami, Honey Ham, Roast Beef and Tuna Salad and Egg Salad Cheddar Cheese, Swiss Cheese, Pepper Jack Cheese Sliced Tomatoes, Lettuce, Pickles, Black Olives Roasted Portobello Mushrooms & Peppers, Avocado, Sundried Tomatoes Dutch Crunch, French Bread Rolls, Assorted Sliced Breads (Gluten Free Bread - Available Upon Request) Seasonal Whole Fruit Individual Bags of Kettle Potato Chips Home-Style Cookies and Fudge Brownies Freshly Brewed Organic Regular and Decaffeinated Coffee Traditional, Herbal and Japanese Teas c o l u m b u s s t r e e t b u f f e t Antipasto Platter Coppa, Zoe s Salami, Prosciutto, Breseola Citrus Marinated Olives, Pepperoncini, Provolone and Cheddar Cheese Grilled Asparagus Salad Roma Tomatoes, Cucumbers, Red Onions, Mozzarella Cheese, Champagne Vinaigrette Classic Caesar Salad Romaine Hearts, Garlic Croutons, Shaved Parmesan Cheese, Nikko Signature Dressing Pasta Primavera Seasonal Vegetables, Light White Wine Sauce Grilled Tarragon Chicken Wild Mushroom, Parsley, Olives, Scallions, Basil and Sherry Wine Tomato Sauce Walnut Boulot and Pugliese Rustic Italian Bread Assorted Cannolis and Tiramisu Freshly Brewed Organic Regular and Decaffeinated Coffee Traditional, Herbal and Japanese Teas 2

3 g r a n t s t r e e t b u f f e t Yakisoba Noodle Salad Green Onions, Tofu, Pickled Carrots and Cucumbers, Dried Seaweed and Sesame Hoisin Chicken Salad Water Chestnuts, Mushrooms, Sweet Onions and Peppers Beef and Blue Lake Beans Green Onions, Toasted Sesame Seeds, Soy Mirin Glaze Sauce Pickled Beet Salad Sliced Sweet Red Onions, Celery Seed, White Wine Vinegar Jasmine Rice Stir Fry with Seasonal Vegetables Watermelon Wedges Miniature Fresh Fruit Tarts Freshly Brewed Organic Regular and Decaffeinated Coffee Traditional, Herbal and Japanese Teas Suggested Enhancement for Grant Street Buffet Dim Sum Steamer Basket (3 pieces per person) Soy Sauce, Chinese Mustard, Sweet and Sour Sauce, Chili Oil Additional per/guest f i l l m o r e s t r e e t b u f f e t Golden Beet and Avocado Salad Mixed Greens, Shredded Endive, Raisins, Candied Nuts, Honey Lime Vinaigrette Greek Salad Sweet Cherry Tomatoes, Cucumbers, Red Onion, Olives, Feta Cheese, Red Wine Herb Vinaigrette Sun Dried Tomato Hummus Sliced Baguette and Pita Chips Falafels with Cucumber Sauce Seared Sea Bass Medallion Diced Vegetables, Roasted Fennel Couscous Mediterranean Pasta Artichokes, Olives & Tomatoes Baklava Apricot Cake Freshly Brewed Organic Regular and Decaffeinated Coffee Traditional, Herbal and Japanese Teas 3

4 h y d e s t r e e t b u f f e t Louie Salad Chopped Iceberg Lettuce, Diced Eggs, Grape Tomatoes, Shrimp, Calamari, Louie Dressing Baby Kale and Quinoa Salad English Cucumbers, Bell Pepper Trio, Golden Raisins and Toasted Pine Nuts Pesto Crusted Filet of Salmon Baby Carrots, Blue Lake Beans, Shallots, Citrus Cioppino Sauce Grilled Chicken Breast Leeks and Fennel, Oven Roasted Toy Box Tomatoes, Lemon Beurre Blanc Sweet Pea Ravioli Asiago Cheese and Vine Ripe Tomato Sauce Assorted Seasonal Grilled Vegetables Sliced Sourdough Bread Assortment of Petit Fours and Mini Cheesecakes Freshly Brewed Organic Regular and Decaffeinated Coffee Traditional, Herbal and Japanese Teas m i s s i o n s t r e e t b u f f e t Southwestern Salad Romaine Lettuce, Bell Peppers, Avocado, Garbanzo Beans, Cotija Cheese, Tortilla Strips Tri Color Tortilla Chips Roasted Tomato Salsa and Guacamole Hanger Steak Sliced Onions, Bell Peppers, Chimichurri Sauce Chicken Fajitas Sautéed Onions and Bell Peppers Served with Lime, Shredded Cheese, Lettuce, Tomatoes, Olives, Sour Cream, Warm Flour Tortillas Seasonal Grilled Vegetables Roasted Corn and Pinto Beans Spanish Rice Lemon Bars Mexican Wedding Cookies Freshly Brewed Organic Regular and Decaffeinated Coffee Traditional, Herbal and Japanese Teas 4

5 s o u p s (as an additional item for buffet lunches) Thai Coconut Soup Prawns, Tomatoes, Kaffir Lime, Julienne Seasonal Vegetables, Cilantro Slow Roasted Vine Ripened Tomato Bisque Basil, Leeks, Caramelized Onions, Cream San Francisco Clam Chowder Clams, Yukon Gold Potato, Celery, Onions, Fresh Herbs Sourdough Bread Bowl, Chives Creamy Potato Soup Basil Pesto, Smoked Chicken, Barley Garnish Confetti Bean Soup Mixed Dried Beans, Yellow Bell Peppers, Garlic, Smoked Ham and Marjoram Melon and Ginger Soup Honeydew, Cantaloupe, Mint, Lemon Juice Miso Soup Dashi, Tofu, Wakame, Green Onions Lobster Bisque Roma Tomatoes, Leeks, Caramelized Onions, Tarragon, Crème Fraiche 5

6 p l a t e d c o l d l u n c h e o n { 2 course minimum } Entrée price includes Nikko Rolls, Sweet Butter, Dessert, Freshly Brewed Organic Regular and Decaffeinated Coffee and Traditional Herbal Japanese Teas e n t r é e s Seared Ahi Tuna Sonoma Greens, Haricot Verts, Creamy Potatoes, Olives, Farm Fresh Eggs, Capers Black Truffle Vinaigrette Roasted Chicken Cobb Salad Bleu Cheese, Eggs, Avocado, Bacon, Tomatoes, Champagne Vinaigrette Grilled Shrimp Caesar Salad Romaine Hearts, Garlic Croutons, Parmesan Cheese, Nikko Signature Dressing Poached Wild Salmon Field Greens, Corn Salsa, Tomatoes, Curly Carrots Garden Herb Lime Dressing Grilled Garlic Rosemary Steak Salad Arugula, Roasted Red Onions, Mushrooms, Shallot Vinaigrette Add a Soup: additional per guest Vegetarian, Vegan, Gluten-Free Lunch Entrees - Available Upon Request d e s s e r t s Mount Diablo Sponge Cake layered with Raspberry Jam and Coffee Mousse Seasonal Mixed Fruit tart Freshly Baked Buttery Crust Tiramisu Mascarpone Mousse, Espresso and Coffee Sponge Cake Opera Cake Coffee Soaked, Butter Cream and Chocolate Filling 6

7 p l a t e d l u n c h e o n m e n u { 3 course minimum required } Entrée price includes Nikko Rolls & Sweet Butter, Soup or Salad, Dessert, Freshly Brewed Organic Regular and Decaffeinated Coffee, Traditional, Herbal and Japanese Teas s o u p s Confetti Bean Soup Mixed Dried Beans, Yellow Bell Peppers, Garlic, Smoked Ham, Fresh Marjoram Celery Root and Smoked Trout Orange Oil, Garlic Croutons Creamy Potato and Pesto Smoked Chicken, Toasted Barley Chilled Melon and Ginger Honeydew, Cantaloupe, Fresh Mint, Lemon Juice Chilled Borscht Red Beets, Leeks, Parsnips, Green Onions, English Cucumbers, Tomato Juice Spicy Lamb Soup Carrots, Potatoes, Zucchini, Garbanzo Beans, Fresh Herbs, Harissa Yogurt Thai Coconut Soup Prawns, Tomatoes, Kaffir Lime, Seasonal Julienne Vegetables, Cilantro Slow Roasted Vine Ripened Tomato Bisque Basil, Leeks, Caramelized Onions, Cream San Francisco Clam Chowder Clams, Yukon Gold Potatoes, Celery, Onions, Fresh Herbs, Sourdough Bread Bowl, Chives Miso Soup Dashi, Tofu, Wakame, Green Onions Lobster Bisque Roma Tomatoes, Caramelized Onions, Tarragon, Crème Fraiche *add per guest* 7

8 s a l a d s Citrus Salad Baby Mixed Lettuce, Grapefruit, Navel Oranges, Radicchio, Sweet Onion Vinaigrette Golden Quinoa Salad Avocado, Baby Arugula, Dried Cranberries, Mint, Lemon Kale Slaw Lacitano Kale, Sweet Carrots, Napa Cabbage, Jicama, Bell Peppers, Peanut Dressing Spring Tabbouleh Salad Asparagus, Peas, Walnuts, Bulgur Wheat, Garlic Chives, Tamarind Dressing Forbidden Rice Salad Dried Coconut, Smoked Trout, Green Papaya, Carrots, Bay Shrimp, Harissa Dressing Petite Iceberg Lettuce Salad Bacon Lardons, Crispy Parsnips, Citrus Mélange Asparagus and Avocado Salad Baby Frisee, Sausalito Watercress, Sweet Cherry Tomatoes, Feta Cheese, White Balsamic Drizzle Local Organic Greens Toy Box Tomatoes, Grilled Cauliflower, Cowgirl Goat Cheese, Candied Pecans, Lemon Dijon Vinaigrette Baby Iceberg Wedge Cucumber Ribbons, Tomato Tartar, Chopped Eggs, Crispy Capers, Pt. Reyes Blue Cheese Dressing Caesar Romaine Spear Hearts of Romaine, Garlic Croutons, Shaved Parmesan Cheese, Pickled Red Onions, White Anchovies, Nikko Caesar Dressing Sonoma Red Grape Salad *max 100 guests* Seedless Grapes, Sun Dried Apricot, Heirloom Tomatoes, Roasted Pecans Humboldt Fog Goat Cheese, Chervil and Lime Dressing * add per guest* 8

9 a p p e t i z e r s (As an additional course for plated lunches) Wild Mushroom Strudel Brie Cheese, Fresh Thyme, Port Wine Reduction Heirloom Tomato and Pulled Burrata Cheese Garlic Croutons, Basil Chiffonade, Balsamic Reduction Curried Jumbo Prawns Cucumber Noodles, Pickled Mushrooms, Micro Greens, Soy Vinaigrette Tuna Tartar Avocado, Togarashi Aioli, Compressed Watermelon Beef Carpaccio Lemon Drizzle, Quail Egg, Nori Brioche Grilled Scallop Spring Peas, Carrot Puree, Charred Jalapeño 9

10 E n t r é e s p o u l t r y Roasted Mary s Chicken Breast Purple Potato Tian, Rainbow Baby Carrots, Green Zucchini, Meyer Lemon Butter Fried Chicken Grilled Heirloom Tomatoes, Collard Greens, Truffled Mac and Cheese Smoked Miso Marinated Chicken Breast Daikon Cake, Edamame Puree, Tiny Vegetables, Ginger Soy Glaze Crispy Skin 38 North Duck Breast Carrot Puree, Toy Box Tomatoes, Potato Confit, Port Wine Reduction Grilled Tolinas Farm s Quail Sweet Potato Puree, Brussels Sprouts, Tiny Carrots, Stout Beer Glaze s e a f o o d Grilled Salmon Wasabi Whipped Potatoes, Fennel and Carrot Confit, Nicoise Olive Tapenade, Champagne Lemon Sauce Grilled Ahi Tuna Slow Roasted Potatoes, Seasonal Vegetables, Sweet Corn Relish, Balsamic Butter Sauce Roasted Halibut Fillet Spinach Quinoa Cake, Baby Corn, Carrots, Asparagus, Sake Beurre Blanc Sauce Sautéed Scallops (4 each) Wild Mushroom Gnocchi, Fava Beans, Lemon Beurre Blanc Sauce Marinated Misoyaki Black Cod Purple Potato Confit, Peas, Tomato Concasse, Slow Roasted Vegetables, Truffle Ginger Dashi Seafood Gumbo Halibut, Cod, Jumbo Shrimp, Dungeness Crab, Okra, Scallion, Jasmine Rice 10

11 meat Boneless Roasted Pork Loin Herbed Mashed Potatoes, Sautéed Mushrooms, Madeira Cherry Wine Reduction Center Cut Pork Chop Okinawa Sweet Potatoes, Roasted Root Vegetables, Barbecue Thyme Sauce Red Wine Braised Short Ribs Fennel Leek Potato Gratin, Baby Carrots, Fava Beans, Rosemary Jus Grilled Rib Eye Steak Garlic Fingerling Potatoes, Broccolini, Rainbow Carrots, Red Wine Reduction, Maytag Blue Cheese Butter Grilled Beef Onglet Baby Mixed Vegetables, Potato Confit, Apricot Anise Reduction Dry Rubbed New York Steak Organic Marble Potatoes, Pepper Cress, Spring Peas, Baby Carrots, Pinot Noir Reduction Pepper Crusted Filet Mignon Stuffed Shishito Peppers, Grilled Cauliflower, Poached Red Radish, Cabernet Sauvignon Demi Glace Pesto Lamb Chops Creamy Herb Polenta, Seasonal Vegetables, Pomegranate Mustard Sauce 11

12 d u e t s Pan Seared Chicken and Scallops Cauliflower Buttermilk Potato Puree, Toy Box Tomatoes, Tiny Vegetables, Lemon Beurre Blanc Seared Filet Mignon (3oz) and Grilled Prawns (3 pieces) Trumpet Mushrooms, Mashed Potatoes, Lime Garlic Sauce Grilled Beef and Salmon Potatoes Confit, Tiny vegetables, Coconut Forbidden Rice, Port Wine Reduction, Yuzu Beurre Blanc Beef Medallions and Lobster Tail Goat Cheese Chive Whipped Potatoes, Baby Carrots, Mustard Greens Cognac Demi Glace, Garlic Cream Sauce v e g e t a r i a n Vegetable En Croute Stuffed Ratatouille, Grilled Squash, Zucchini, Carrots, Asparagus, Pesto Sauce, Vine Ripe Tomato Chutney Pan Seared Polenta Cake Wild Mushrooms, Oven Roasted Tomatoes, Tarragon Beurre Blanc Sauce Oven Roasted Portobello Mushroom Baby Spinach, Feta Cheese Sauce Stuffed Tomatoes Quinoa, Currants, Mint and Cilantro Relish, Aged Balsamic v e g a n Portobello Mushroom Mignon Quinoa French Beans, Baby Turnips, Sautéed Kale Pan Seared Silken Tofu Carrots, Red Beet Puree, Haricot Vert, Radish, Chervil Oil Wild Mushroom Risotto Honshimeji Mushrooms, Fava Beans, Roasted Bell Peppers Vegetable Terrine Mushrooms, Baby Corn, Spinach, Rainbow Carrots, Creamy Coconut Sauce Pan Seared Japanese Rice Cake Lemongrass Tofu, Baby Bok Choy, Shiitake Mushrooms, Sesame Tamari Glace 12

13 d e s s e r t s Tiramisu Mascarpone Mousse, Espresso and Coffee Sponge Cake Grand Sequoia Bittersweet Chocolate Mousse Infused with Orange Liqueur Chocolate Truffle Marquise Dark Chocolate Truffle Mousse, Scented with Hazelnut, Chocolate Deco Garnish Black Forest Cake Sweetened Cherries, Chocolate Mousse, Shaved Dark Chocolate Four Seasons Buttery Sponge Cake, Lemon Mousse, Raspberry Mousse Caramel Mystique Chocolate Cake with Dulce de Leche Mousse, Banana Mousse, Apricot Glaze Lemon Delice White Cake and Lemon Cream Filling, Raspberry Mousse, Chocolate Meringue Mount Diablo Sponge Cake Layered with Hazelnut, Raspberry Jam, Coffee Mousse, Chocolate Mousse and Dark Chocolate Key Lime Tart Sweet Cream Filling, Lime Curd Orange Marmalade Panna Cotta Fresh Mixed Berries, Plantain Chip Coconut Crème Brulee Coconut Milk, Mango Pearls, Raspberries Dessert Trio Chef s Select of 3 13

14 c a t e r i n g g e n e r a l i n f o r m a t i o n g u a r a n t e e s The final banquet attendance count must be given to the catering manager by 11:00 am, three business days prior to your event. At that time the hotel will request number of special dietary meals from the client. Additional meals, above the requested guarantee number, in order to accommodate dietary requests, on the day of the event, will result in extra fees. This number is the guarantee and cannot be reduced. In the event that a guarantee is not provided three business days prior to your event, the estimated guest count on the function agreement will be the guaranteed number. Final charges are based on the guarantees provided before the event or the actual number of guests in attendance, whichever is greater. If more than one main entrée choice is to be served during your event, the exact count of each choice is due with the guarantee. Should the guarantee be increased within seventy-two (72) hours prior to the start of the function(s), the Hotel will apply a 25% food and beverage surcharge to the additional guests and/or apply changes to the menu to meet the Client s requests. o v e r s e t For any group of 50 people or greater, we will over set the room by 5%, but not to exceed one table of 10 guests. a g r e e m e n t, d e p o s i t s a n d p a y m e n t s A non-refundable deposit and a signed contract will hold your reservation on a definite basis if returned by the specific date. Full payment of estimated charges, by check or credit card, is due no later than seven business days prior to the event unless direct billing has been established with the hotel. Direct billing is not extended to groups with less than $10,000 total revenue. c a n c e l l a t i o n s All deposits are non-refundable. Please refer to contract for cancellations terms and conditions. o v e r t i m e An overtime charge of $75.00 per server per hour, or any fraction thereof, will be charged for events exceeding the contracted times. s e r v i c e c h a r g e & s a l e s t a x A 22% service charge and 8.75% state sales tax will be added to all food, beverage and audio/visual charges. California law states that the service charge, set up fees, bartender charges, and labor fees are subject to sales tax. All set up fees, for meeting without food and beverage, are subject to a 14% occupancy tax. b a r t e n d e r f e e s A bartender fee of $75.00 per hour (minimum of 2 hours) plus 8.75% sales tax will apply for the set up and staffing of all bars. Hotel Nikko San Francisco recommends one bartender per every 100 guests. l a b o r f e e s A labor fee of $ plus 8.75% sales tax will apply to all hot breakfasts and luncheons with 25 guests or under. A labor fee of $ plus 8.75% sales tax will apply to all dinners with 25 guests or under. A labor fee of $ (for the first 2 hours) plus 8.75% sales tax will apply to all food station attendants, tray passers, carvers, and coat check attendants, and $75.00 plus 8.75% tax per hour thereafter. 14

15 c a t e r i n g g e n e r a l i n f o r m a t i o n ( c o n t i n u e d ) c o r k a g e Hotel Nikko San Francisco agrees to allow outside wine to be served during your event for the corkage fee of $25.00 plus 8.75% sales tax per 750ml bottle. d e c o r a t i o n a n d b a n n e r s Please consult with your catering manager regarding a wide range of decorative options. The catering manager must approve all decorations prior to arrival. Items may not be attached to any stationary surface with nails, staples, tape or any other substance. Should a banner need to be hung, a labor fee will apply. e l e c t r i c a l c h a r g e s Hotel Nikko San Francisco can accommodate event electrical needs; however, there may be charges for additional electrical requirements beyond the standard capacity. Please consult with your catering manager for details. a u d i o a n d v i s u a l Hotel Nikko San Francisco has proudly selected PSAV Presentation Services as our full service onsite audio visual service provider. In order to help ensure a positive meeting experience, please advise PSAV Presentation Services of your requirements. Contact Jason T. Delgadillo, Director, Event Technology, at for information. p a c k a g e d e l i v e r y a n d h a n d l i n g Hotel Nikko is proud to partner with The UPS Store Business Center for all package handling requirements. Please ensure proper labeling of all delivery items; clearly mark the name of the group, group contact guest, catering and convention service manager s names and date of event. All deliveries must come through the loading dock. Delivery times are Monday through Saturday, 7:00am to 11:00pm, unless otherwise specified. A box-handling fee will apply. p a r k i n g Convenient valet parking is located in our Porte Cochere at $15.00 plus tax per hour (maximum of $50.00 plus tax per 24-hour period), which is subject to change. A wide variety of public garages in the area also offer parking for the day of your event. Please consult with your catering manager for details. 15