Weddings by Hilton. Santa Cruz/Scotts Valley

Transcription

1 Weddings by Hilton Santa Cruz/Scotts Valley

2 Forest Ballroom Wedding Package Saturday Room Rental $2, Friday or Sunday Room Rental $1, Wedding package includes the following: Ceremony Package Banquet Seating for up to 250 guests with dance floor Exclusive use of the outside Veranda patio and arbor area Champagne Toast Professional Cake Cutting Standard Ivory table Linens Standard Napkins Mirror and (2) Votive Candles Dance Floor Discounted Guestroom Room Rates for your guests Complimentary Food tasting (for up to 4 people), 3-4 Months prior to Wedding Complimentary one night stay in the Bridal Suite for the night of Your wedding Ceremony Package Saturday Room Rental $ Friday or Sunday Room Rental $ Ceremony package includes the following: Banquet Chairs White Wooden Wedding Arbor and Backdrop Set and Tear down Rehearsal Time up to five days prior, based on availability

3 ~Event Menu One ~ Buffet Style Select (2) Hors d oeuvres: Assorted Bruschetta Baked Brie with Sliced Sourdough Baguettes Domestic Cheeses and Assorted Crackers Crudités with Herbed Dip California Fresh Fruit Display Includes All Accompaniments: Fresh Baked Rolls and Butter Classic Caesar Salad House Baby Greens with Assorted Dressings Rice Pilaf or Garlic Mashed Potatoes Sautéed Seasonal Vegetables Select (2) Entrees: Honey-Chipotle Marinated Pork Loin Seared Chicken Breast with Dijon Cream Blackened Red Snapper on Rock Shrimp Ettouffe Chicken Marsala Marinated Grilled Tri Tip Select (1) Vegetarian Option: Grilled Vegetable Lasagna Baked Four-Cheese Manicotti Beverages: $ per person

4 ~Event Menu Two ~ Served Plated Select (2) Butler Passed Hors d oeuvres Wild Mushrooms in a Puff Pastry Vol-au-Vent Seared Ahi tuna with a Ginger-Soy Dressing Herb-Shrimp Stuffed Artichoke Bottom with Red Pepper Aioli Peppered Tri Tip with Horseradish Cream and Chive Polenta Select (1) First Course: Classic Caesar Salad House Baby Greens Romaine and Hearts Palms, Strawberries and Strawberry Balsamic Dressing Select (2) Entrees Course: Chicken Breast Dijon Sautéed and Served with a Mustard Cream sauce served with Wild Rice Pilaf Pan Seared Salmon With a Red Pepper Coulis and Mediterranean Herbed Couscous Petite Top Sirloin Sautéed with Herb and Garlic Red Wine sauce with Potato au Gratin Vegetarian Option: Roasted Vegetable Filo Purse Flaky Puff Pastry Filled with Roasted Vegetables with a Red Pepper Coulis Beverages: $ Per Person

5 ~Event Menu Three ~ Buffet & Carving Station Hors d oeuvres: Assorted Bruschetta California Fresh Fruit Display Cheese Display with Dried Fruit and Nuts Baked Brie with Sliced Sourdough Baguettes Includes All Accompaniments: Fresh Baked Bread and Butter Classic Caesar House Baby Greens with Assorted Dressings Rice pilaf or Herb Roasted Potatoes Sautéed Seasonal Vegetables Select (1) Entrée: Pan-seared Salmon with Chive Beurre Blanc Seared Chicken Breast with Dijon Cream Broiled Halibut with Olives and Sun-Dried Tomatoes Beef Tenderloin, Caramelized Shallots in a Red Wine Reduction Vegetarian Option: Baked Four-Cheese Manicotti Select (1) Carving Action Station: Slow Roasted Prime Rib Leg of Lamb Roast Turkey Breast Pancetta Wrapped Smoked Pork Loin Whole Poached Salmon with Dill Crème Fresh Uniformed Chef $ Beverages: $ Per Person

6 ~Event Menu Four~ Served Plated Select (3) Butler Passed Hors d oeuvres: Sautéed Wild Mushrooms in a Puff Pastry Vol-au-Vent Seared Ahi tuna with a Ginger-Soy Dressing Herb-Shrimp Stuffed Artichoke Bottom with Red Pepper Aioli Brie Cheese and Raspberry in Puff Pastry Selection (1) First Course: Classic Caesar Salad House Baby Greens Crab cake Salad, served on fried wonton frizze salad and mustard vinaigrette Select (2) Entrees Course: Filet Mignon Seared Medium-Rare with Wild Mushroom Confit, Potato au Gratin Oven Roasted Breast of Chicken Filled with Prosciutto and Goat Cheese Served with Red Pepper Coulis, Parisienne Potato Sautéed Halibut In a Lemon Brown Butter, Creamy Herb Risotto Herb Encrusted Prime Rib Roasted with Horseradish Cream, Potato au Gratin Rack of Lamb Herb Crusted Rack of Lamb with Saffron Risotto and Sun Dried Cherry sauce Sauté Muscovy duck Breast In a Honey-Orange and Garlic Demi-Glace, Savory Bread Pudding Vegetarian Option: Roasted Vegetable in Puff Pastry Flaky Puff Pastry Filled with Roasted Vegetables with a Red Pepper Coulis Beverages $ per person

7 ~Beverage Bars~ Hosted Bar Bottled Beer $5.00 Premium Bottled Beer $6.00 Wine by the Glass $6.00 Deluxe Mixed Drinks $7.00 Premium Mixed Drinks $8.00 Martinis $9.00 Soft Drinks & Bottled Water $3.00 Cash Bar Bottled Beer $6.00 Premium Bottled Beer $7.00 Wine by the glass $7.00 Deluxe Mixed Drinks $7.00 Premium Mixed Drinks $9.00 Martinis $10.00 Soft Drinks & Bottled Water $4.00 Bar Set Up Fee: $ plus service charge & sales tax 20% service charge plus applicable sales tax applied to all hosted beverage selections. ~Wines~ House Wine CK Mondavi $20.00 Whites Pinot Grigio, Sauvignon Blanc, Chardonnay, White Zinfandel Reds Merlot, Cabernet Sauvignon, Zinfandel Sparkling Wines J. Roget, Brut $18.00 Feuillatte $55.00 Chardonnay Bargetto, Central Coast $26.00 Kendall-Jackson Avant, California $33.00 Sauvignon Blanc Ferrari Carano Fume Blanc, Sonoma $30.00 Other Whites Terra D oro Pinot Grigio, Santa Barbara $28.00 Pinot Noir Coppola, Votre Sante, California $28.00 Chalone, Monterey County $33.00 La Crema, Sonoma Coast $45.00 Merlot Bargetto, Central Coast $26.00 Napa Cellars, Napa Valley $33.00 Freemark Abbey, Napa Valley $45.00 Cabernet Sauvignon Hess Select, Mendocino- Lake County- Napa $33.00 Santa Cruz Mountain Vineyard,Luchessi Vineyards $39.00 Sterling Vineyards, Napa Valley $39.00 Zinfandel Storrs, Central Coast $39.00 Other Reds Hahn Syrah, Central Coast $28.00 Cinnabar Mercury Rising, Bordeaux Blend $33.00