DELICIOUS AND DECADENT DINING Pacific Coast Highway Dana Point, California, DTdohenybeach.com

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1 DELICIOUS AND DECADENT DINING H O L I D AY C AT E R I N G M E N U D O U B L E T R E E S U I T E S B Y H I LT O N D O H E N Y B E A C H - D A N A P O I N T

2 WELCOME TO THE DOUBLETREE SUITES BY HILTON DOHENY BEACH- DANA POINT. We are delighted that you are considering our location for your annual Holiday event! Wrapping up the year and celebrating with your associates has never been better than, with us, at the DoubleTree Suites Doheny Beach Dana Point! We have a variety of menu selections to choose from. However, if you want a specific type of entrée that you do not see in this menu, just let us know. We are happy to customize the perfect holiday menu for your event! We have over 13,000 square feet of meeting space perfect for your Holiday Event. Our main goal is that you are 100% satisfied with working with us! Ask our Sales and Catering Department about current specials if you book before October 31, 2018 and based on availability! SALES & CATERING TEAM JEAN FULCO, Catering Events Manager Direct: // Jean.fulco2@hilton.com JULIE NILSEN, Senior Sales Manager Direct: // Julie.Nilsen@Hilton.com JAYNA PREST, Social Group & Catering Manager Direct: // Jayna.prest@hilton.com 2

3 LUNCH AND DINNER OPTIONS TRADITIONAL HOLIDAY BUFFET $36.95 LUNCH PER PERSON (ONE ENTRÉE ITEM) // $42.95 DINNER PER PERSON (TWO ENTRÉE ITEMS) Entrée s include choice of one salad, one soup, and one dessert as well as iced tea, water and freshly brewed regular and decaffeinated coffee service. SALADS (CHOOSE ONE) MIXED GREEN SALAD with cherry tomato, English cucumber, bermuda onion served with buttermilk ranch and Italian dressings CLASSIC CAESAR with grated parmesan and garlic croutons WINTER MIX SALAD with dried cranberries, candied walnuts, grape tomatoes with a balsamic vinaigrette FALL MIXED GREENS with dried apricots, candied walnuts, diced apples, mozzarella and champagne dressing ENTRÉES (CHOOSE ONE FOR LUNCH, TWO FOR DINNER) ROASTED TURKEY BREAST slow roasted with gravy and cranberry sauce BAKED HONEY GLAZED HAM basted with orange-honey jus SUPREME CHICKEN BREAST champagne cream sauce garnished with sun-dried tomatoes and basil ROSEMARY RUBBED TRI-TIP mushroom sauce ROASTED PRIME RIB sliced with au jus SIDE DISH SELECTION (CHOOSE TWO) roasted garlic mashed, traditional mashed potatoes, house-made stuffing, au gratin potatoes, sweet potatoes, herb rice, roasted rosemary red potatoes, green bean casserole, parmesan creamed corn, glazed carrots, sautéed vegetable medley DESSERT (CHOOSE ONE) TIRAMISU chocolate & espresso mousse cake APPLE GALETTE served with vanilla crème and glace and toasted pistachio PUMPKIN PIE with whipped topping 3

4 ITALIAN HOLIDAY $34.95 LUNCH PER PERSON (ONE ENTRÉE ITEM) // $41.95 DINNER PER PERSON (TWO ENTRÉE ITEMS) Entrée s include choice of one salad, one soup, and one dessert as well as iced tea, water and freshly brewed regular and decaffeinated coffee service. SALADS (CHOOSE ONE) MIXED GREEN SALAD with cherry tomato, English cucumber, bermuda onion served with buttermilk ranch and Italian dressings CLASSIC CAESAR with grated parmesan and garlic croutons ORZO SALAD with roasted peppers, mushrooms, zucchini, green beans, artichokes, cherry tomatoes with a basil vinaigrette FALL MIXED GREENS with dried apricots, candied walnuts, diced apples, mozzarella and champagne dressing ENTRÉES (CHOOSE ONE FOR LUNCH, TWO FOR DINNER) TUSCANY STYLE ROASTED TURKEY with white beans infused in a tomato-garlic sauce SUN-DRIED TOMATO & CHICKEN ZITI baked with zesty basil pesto tomato sauce CHICKEN MARSALA smothered in mushroom marsala sauce CHICKEN BREAST SCALOPPINI white wine sauce, lemon butter, caper and prosciutto sauce TRADITIONAL LASAGNA (OR VEGETARIAN) ground beef & sausage layered with cheese and Bolognese sauce ROASTED TRI-TIP rubbed with garlic and Italian seasonings with Olive demi-glace SIDE DISH SELECTION (CHOOSE TWO) roasted garlic mashed, penne pasta marinara, penne alla vodka, pasta pomodoro, sweet potatoes, fettuccine alfredo, roasted rosemary red potatoes, creamy mushroom orzo, green bean casserole, parmesan creamed corn, glazed carrots, sautéed vegetable medley DESSERT (CHOOSE ONE) TIRAMISU chocolate & espresso mousse cake CHOCOLATE CREAM PUFFS PUMPKIN PIE with whipped topping CHEF S CHOICE assorted desserts 4

5 RECEPTION AND BAR RECEPTION HORS D OEUVRES Most items are a minimum of 1 dozen to be purchased; priced per piece. HOT RECEPTION HORS D OEUVRES Spanakopita with Mint Yogurt Dip 3 Vegetable Spring Rolls with Sweet Chili Sauce 3 Crispy Chicken Quesadillas with Chipotle Sour Cream Dip 3 Risotto Croquettes with Mozzarella & Basil 3 Crispy Pork Pot Stickers with Soy Sauce 3 Roasted Chicken Pot Pie Tartlet 3 Asian Brined Chicken Wings with an Apricot Habanero Glaze 3 Grilled Garden Skewer with Basil-Chili Oil 3 Spiced Tofu Sliders in a Soft Roll with Pickled Red Onion & Baby Arugula Served with BBQ Mayo 3.50 Paprika & Ancho Rubbed Baby Back Ribs 3.50 Ginger Soy Tenderloin Bites with Sweet Plum Sauce 3.50 Coconut Tiger Prawns with Ponzu Sauce 4 Petite Crab Cakes with a Rice Wine Chili Aioli 4 Tandoori Salmon Skewer with Cucumber Yogurt Dip 4 Lemony Shrimp Kabobs with Mirin and Sake Gastrique 4 Prosciutto Wrapped Sea Scallops with Meyer Lemon Mayo 4 COLD RECEPTION HORS D OEUVRES Heirloom Tomato & Mozzarella Pearlini Skewer with Aged Balsamic Glaze, Basil Oil & Sea Salt 3 Boursin Stuffed Madjool Dates with Toasted Almonds 3 White Bean & Parmesan Bruschetta 3 Endive, Tandoori Chicken Salad 3 Assorted Sushi Selection - Includes California Rolls, Spicy Tuna & Salmon Maki with Soy Glaze 4 Fennel Pollen Dusted Tuna Carpaccio on a Crostini 4 Smoked Salmon on a Potato cake with Herbed Crème Fraiche 4 Shrimp Cocktail in a Cucumber Cup 4 Mini Crab Tacos with Avocado, Cilantro & Lime Crème 4 Heirloom & Cherry Tomato Bruschetta with Micro Basil 4 Tuna Avocado Ceviche in a Cucumber 4 Beef Tenderloin on Crostini with Red Onion Jam & Maytag Bleu 4 5

6 RECEPTION STATIONS Refreshed for 90 minutes // Minimum of 25 guests // Priced per person HOT RECEPTION HORS D OEUVRES SEASONAL MARKET FRUITS & BERRIES 7 VEGETABLE CRUDITÉ 7 with cherry tomato, English cucumber, bermuda onion served with buttermilk ranch and Italian dressings CHEESE DISPLAY 10 an array of local & imported artisan cheeses, assorted crackers, dried fruits & nuts MASHED POTATO BAR 14 garlic mashed potatoes, pulled smoked chicken, shredded cheddar, chopped bacon, chives, butter, sour cream & rich brown gravy SLIDER STATION 15 kobe beef patties & herb grilled portabella with assorted topping & truffle fries JUMBO SHRIMP DISPLAY 16 served with fresh shaved horseradish, cocktail sauce &lemon wedges (3 pieces per guest) PASTA STATION 16 3 cheese tortellini, penne pasta, pomodoro, alfredo sauce, shredded parmesan, sliced black olives, sundried tomatoes, artichoke hearts, toasted pine nuts, basil pesto & bread sticks CHOCOLATE FONDUE STATION 17 milk chocolate ganache, cantaloupe, honey dew, strawberry, rice crispy, lady fingers & marshmallow MAC N CHEESE STATION 17 warm macaroni noodles, aged cheddar cheese sauce served with sautéed mushrooms, sharp cheddar, green peas, fried onions, white truffle oil, bacon crisps & diced tomato DESSERT STATION 17 assorted mini cheesecake, petite fours, mini cakes, assorted flavored mousse stuffed tartlets ANTIPASTI DISPLAY 18 assortment of marinated vegetables, charcuterie & aged cheeses TACO STATION 18 grilled white fish, pineapple & cabbage taco, chicken mole, shredded beef in guajillo, pico de gallo, guacamole, cilantro, lime, cotija cheese, crema fresca, shredded jack-cheddar SEAFOOD DISPLAY 25 peel & eat prawns, oysters, crab claws, cocktail sauce, caper remoulade & lemon wedges SUSHI DISPLAY MARKET PRICE fresh sushi, sashimi, wasabi & soy sauce CARVING STATIONS All stations will have a carving attendant fee of $100 // Serves 25 Roasted Pork Loin with Apple Chutney & Dollar Rolls 200 Roasted Herb Rubbed Breast of Tom Turkey with Pan Gravy, Cranberry Sauce & Honey Corn Muffins 200 Honey Mustard Glazed Ham with Assorted Mustards and Hawaiian Rolls 225 Salt & Herb Crusted Prime Rib with Au Jus 300 Roasted Tenderloin of Beef with Choron Sauce & Assorted Rolls 350 6

7 BEVERAGE SERVICE We recommend one bar per 75 guests for hosted bars and one bar per 100 guests for cash bars. there will be a bartender fee of $ per bar that will be waived if the minimum of $ per bartender is met CASH BAR Guests will be charged for all beverages ordered from the bar HOSTED BY CONSUMPTION A certain dollar amount may be set aside to cover bar beverages for your guests. once the dollar amount is reached, you may choose to either continue hosting the bar, extend the hosted bar tab, or elect to convert the bar to a cash bar. You may also choose to close the bar completely. once the hosted bar tab is nearing its limit, the captain will approach the designated main contact of the event for the evening to obtain a decision. Should the contact choose to continue hosting the bar above the original limit, the captain will present the main contact with a form to sign authorizing the additional charges to be placed on the master bill. CASH PRICES PER DRINK HOSTED PRICES PER DRINK Super Premium Brands $13.00 Super Premium Brands $12.00 Premium Brands $12.00 Premium Brands $11.00 Call Brands $11.00 Call Brands $10.00 House Wine $10.00 House Wine $9.00 House Champagne $10.00 House Champagne $9.00 Imported Beer $9.00 Imported Beer $8.00 Domestic Beer (8oz) $8.00 Domestic Beer (8oz) $7.00 Bottled Water $6.00 Bottled Water $5.00 Soft Drinks $6.00 Soft Drinks $5.00 7

8 BOOKING INFORMATION MENU ARRANGEMENTS Menu selections are requested a minimum of four weeks in advance. With the exception of buffet meals, one menu is required for all guests. If a split menu is required, all entrées will be charged at the higher price of the entrées. Guests will need to be provided color-coded tickets or place cards indicating entrée choice. When an additional menu is needed for dietary restrictions or allergies, the Chef will customize one menu selection to meet these requests. GUARANTEE A final guarantee of your anticipated number of guests is required by noon three business days prior to your banquet function and this guarantee may not be reduced. A minimum of 50 guests (or financial equivalent) is required when choosing a buffet, unless otherwise noted. A minimum of 20 guests is required for plated meals. The Hotel will prepare food based on the guarantee and seating for 5% over guarantee, not to exceed 20 guests. Charges will be based on the number guaranteed or the number served, whichever is greater. ADDITIONAL FOOD AND BEVERAGE No food of any kind may be brought into the banquet and catering rooms with the exception of cakes, for which a service fee will be charged. No beverages of any kind may be brought in with the exception of champagne and wine for dinner service only. Corkage fees of $ will apply. LABOR FEES There will be a bartender fee of $ plus tax that will be waived if the minimum of $ per bartender is met. For outdoor lunch events additional charges may apply (e.g. labor, equipment rental, etc.) PRICES Catering prices will not be guaranteed earlier than twelve months prior to the scheduled event. BANQUET SPACE All packages include a 4-hour room rental. Additional time is available at a fee of $ per additional hour. All daytime functions must conclude by 4:00 PM unless otherwise agreed to on the contract. All evening functions begin after 6:30 PM unless otherwise agreed to on the contract. VENDORS All vendors must be pre-approved by your Catering Manager no less than 14 days prior to the event date. Vendors must possess Liability Insurance and Workers Compensation in the amount of $1 million per occurrence. The contracting entity must name The Catamaran Resort Hotel and Spa as an additional insured and such coverage must be primary, non-contributory and include a waiver of subrogation. The hotel assumes no liability in relation to the performance by these service provides for your event and is not responsible for any injury or property damage or loss that anyone may incur in connection with any provision of products and (or) services for your event. SERVICE CHARGE & SALES TAX All food, beverage, and audio-visual equipment charges are subject to the current service charge and applicable sales tax amounts in effect at the time of your event. Meeting room rental and miscellaneous charges may also be subject to the current service charge and applicable sales tax amounts in effect at the time of your event. The service charge will be added to all prices quoted and is subject to applicable sales tax. This amount is mandatory and is not a gratuity. While a portion of the service charge is currently retained by the hotel to cover overhead and other costs, a majority is shared by the hotel s employees responsible for banquets, including managers, salespersons, kitchen staff, captains, servers, bartenders, and set-up personnel. The service charge and sales tax amounts are subject to change and will be charged at the rate in effect at the time of your event. 8

9 CONTENTS ALL DAY PACKAGE 3 BREAKFAST 4 LUNCH 6 DINNER 12 RECEPTION 18 BEVERAGES 24 BREAKS 26 À LA CARTE ITEMS 27 POWER AND INTERNET 29 9