Any advertisement listing the name, location, or phone number of the Hilton New Orleans/ St. Charles Hotel must be pre-approved by Hotel Management.

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1 Catering Policies The enclosed menu information is for your consideration. If you have specific needs, we will be happy to customize a menu for your event. All food and beverage items for functions must be supplied and prepared by the Hotel. The Patron cannot remove food or beverage from the premises. No food or beverage of any kind is permitted to be brought into the Hotel by the Patron, or guests of the Patron. The Hotel reserves the right to charge for the service of any food and beverages brought into the Hotel in violation of this policy. The following menu(s) are exclusive of tax and gratuity. A 21% Banquet Service Charge will be added to the menu prices, as well as 10.75% State Sales Tax. All quoted prices are subject to change without notice in order to meet increased market costs. Prices may be guaranteed three months prior to your event. Final Count is to be given to the Catering Manager no later than 3 working days prior to the day our your event. We ask that you advise us at your earliest convenience should the number be significantly reduced or increased. If no guarantee is provided, the most recent advisement of expected attendance will be considered the guarantee. The Hotel will prepare and set 5% over the final guaranteed number. The following labor charges will apply for: Chef/ Station Attendant Fee.$ per chef/ attendant Bartender Fee...$75.00 per every 50 guests Cashier Fee (Cash Bar) $ per cashier Function rooms are assigned based on anticipated number of guests and activity. The Hotel reserves the right to change the room assignments if there is a fluctuation in the number of attendees or activity. Use of confetti or rice on Hotel premises is strictly prohibited and a cleaning fee will be charged for violation of this policy. A deposit is required to confirm any function room reservation. Unless credit has been established with the hotel in advance, the balance of the contract is due and payable at least 3 working days prior to the event. Tax-exempt groups must submit to Hotel a copy of their Louisiana State Tax Exemption Certificate and number issued by the Internal Revenue Service no later than thirty (30) days prior to scheduled function. Payment must be received from same party named on Exemption Certificate. Any advertisement listing the name, location, or phone number of the Hilton New Orleans/ St. Charles Hotel must be pre-approved by Hotel Management.

2 Hand Passed Hors d'oeuvres crabmeat ravigote stuffed deviled eggs 3.75 per piece flash fried oysters with harissa aioli 3.25 per piece fried boudin balls with pepper jelly 3.00 per piece tasso spiced smoked duck tartine with pickled cabbage 3.75 per piece salt roasted beets with pickled pearl onions and blue cheese 3.25 per piece blue crab and burrata tartlets 4.00 per piece smothered rabbit meat pies 3.50 per piece pork rillette on cracklin' with pickled watermelon 3.00 per piece creole tomato and fresh mozzarella caprese salad 3.25 per piece shrimp "spring roll" with ginger, mint, cilantro 3.50 per piece

3 The Luke Dinner Buffet salad choice of one Luke salad with organic greens, cucumbers, carrots, beets and local buttermilk dressing Creole tomato and house made mozzarella salad with balsamic dressing and fresh basil soup choice of one seafood gumbo matzo ball and roasted chicken soup Creole tomato soup vegetables and choice of two sides farmers market vegetables penne pasta buttered creamer potatoes wild Louisiana popcorn rice stone-ground grits smothered local greens Louisiana cornbread dressing creamed Fekete Farms field peas

4 entrée choice of two redfish court bouillon slow cooked beef brisket with horseradish ravigote sauce and bouillon potatoes roasted chicken provencal with tomatoes, olives and roasted garlic local seafood etouffée with popcorn rice slow braised boneless lamb shoulder in red wine demi glace per person entrée choice of two shrimp creole veal grillades and stone-ground grits roast cochon de lait jambalaya blanquette of pork and wild mushrooms Louisiana gulf fish amandine per person assorted dessert display to include the following vanilla crème brûlée, bread pudding, chocolate pot du crème, cheese cake all buffets are served with fresh bread and butter along with coffee and ice tea

5 St. Charles Dinner Buffet Luke salad with organic greens, cucumbers, carrots, beets and local buttermilk dressing choice of gumbo or creole tomato soup baby French beans, whipped potatoes blanquette of local pork and wild mushrooms roast chicken provencal with tomatoes and olives assorted dessert display including vanilla crème brûlée, bread pudding, chocolate pot du crème, cheesecake and brownies per person (there will be a $5.00 per person fee included for all groups under 25 people) Louisiana Style BBQ buffet roast cochon de lait jambalaya assortment of house-made sausages and accompaniments smoked brisket and smoked chicken house-made potato salad southern style smothered greens cornbread with local honey butter romaine lettuce, tomatoes, cucumbers tossed in buttermilk ranch sauté of seasonal farmers market fresh vegetables bread pudding with candied pecans per person (there will be a $5.00 per person fee included for all groups under 25 people)

6 Display Options Available all display options can be made larger to fit all group sizes Louisiana Boucherie with artisan ham, house-made sausages, salami, rilletes of pork, pâté de campagne of wild boar and duck liver served with coarse grain mustard, cornichons and savory marmalades cheese display with traditional garnishes and crackers New Orleans style meat pies served with house-made ranch for dipping 3.50 per person Small Chilled Seafood Display Louisiana shrimp cocktail, marinated crab claws, freshly shucked oysters and three different ceviches Market Price Large Chilled Seafood Display snow crab, king crab, blue crab, P&J oysters, local shrimp, langoustines, mussels, clams and ceviche served on ice with accompaniments, crackers and lemons Market Price

7 Oyster Pirogue Louisiana gulf oysters on the half shell served with cocktail sauce, mignonette and crackers (with 150 oysters) Market Price Hot Seafood Display Louisiana style roast oysters with horseradish and parmesan jumbo Louisiana shrimp and stone-ground grits with Jacobs s andouille Crawfish Boil (seasonal) boiled select Louisiana crawfish with red potatoes, corn, sausage, garlic and mushrooms Market Price Carving Options and Action Stations all carving options include dinner rolls mayhaw glazed pork loin served with cherry mustard serves each whole roast beef tenderloin served with natural jus and whipped potatoes each whole roasted jambalaya stuffed baby pig serves each

8 Carving Options and Action Stations all carving options include dinner rolls whole roast apricot glazed Chisesi s ham served with mustard and fresh rolls each Louisiana Shrimp and Grits per person attendant fee per station

9 P l a t e d D i n n e r all dinners are served with your choice of soup or salad, dessert, fresh bread and butter along with coffee and ice tea Salad Options choice of one Caesar salad of romaine lettuce, parmesan cheese and croutons roasted vegetables, goat cheese, and mixed greens sugarcane vinaigrette salad Luke with local organic greens, cucumbers, carrots, beets and local buttermilk dressing Soup Options choice of one seafood gumbo a la Creole matzo ball and roasted chicken soup Creole tomato soup

10 Entrée Options choice of one filet of beef with gratin dauphinoise served with seasonal vegetable and natural jus per person / demi per person jumbo Louisiana shrimp and grits with Poche s Andouille per person / demi per person roast chicken provencal seasonal vegetables and whipped potatoes per person / demi per person Louisiana Gulf fish amandine buttered creamer potatoes and seasonal vegetables per person / demi per person slow braised boneless lamb shoulder creamy polenta and seasonal market vegetables per person / demi per person Seasonal vegetarian entree consisting of house made garganelli pasta, farmer s market vegetables, wild mushrooms creole tomatoes, and pistou per person / demi per person Groups of 70 or less can have two preset entrée choices, with guaranteed number of each entrée due two weeks prior to event. Groups of 70 or more there is only one-entrée option or demi portion entrees for the group

11 Dessert Options choice of one New Orleans style bread pudding with whiskey sauce and candied pecans traditional crème brûlée with stewed berries and freshly baked cookie Black Forest pot du crème with brandied cherries and whipped cream basque style cake with fresh fruit and crème fraîche