Create Your Own Dinner Buffet

Transcription

1 Create Your Own Dinner Buffet One hour buffet service includes the following: Fresh brewed regular / decaffeinated coffee and assorted Tazo teas Lemonade and Iced Tea Your choice: two salads, two entrees, one vegetable Your choice of one: rice, pasta or potato Assortment of gourmet dinner rolls and one dessert $39. per person SALADS Choose two of the following: The Garden Mixed garden salad served with tomatoes Cucumbers with ranch and balsamic vinaigrette dressings on the side The Bistro Caesar salad with crunchy croutons Grated parmesan cheese Classic Caesar dressing Tuscany Salad Tri-colored cheese tortellini pasta salad Crisp seasonal vegetables Leaning Tower of Pisa Sliced Roma tomatoes layered with fresh mozzarella cheese and fresh basil Drizzled with balsamic vinaigrette and extra virgin olive oil Cold German Potato Salad Diced potatoes and green onions Bacon shards and chopped parsley Mayonnaise dressing Caribbean Tropical Fresh seasonal fruit salad with a mango poppy seed dressing on the side VEGETABLES Choose one of the following: Tuscany Blend Carrots, zucchini, broccoli and red peppers Farmers Blend Green beans, carrots, red peppers and pearl onion Fall Blend Broccoli, carrots, cauliflower and red peppers Asian Blend Carrots, celery, red onions, bamboo shoots, red peppers, mushroom and bean sprouts RICE, PASTA, POTATO Choose one of the following: Rice Rice pilaf, basmati vegetable herb, or saffron Pasta Pasta primavera with vegetables, fettucini alfredo, or mostaccioli with marinara Potato Red skin mashed, garlic mashed, au gratin oven roasted, Irish baby red

2 ENTREES Choose two of the following: CHICKEN Southern Boneless Fried Chicken Breast Breaded chicken breast served on top of old fashioned stuffing then topped with country gravy Asiago Chicken Breast Tender breast of chicken crusted with bread crumbs, spices, asiago cheese and pommery mustard sauce Polynesian Chicken Grilled chicken breast topped with pineapple and Mandarin orange sesame ginger sauce Sautéed Breast of Chicken Lemon caper sauce or parmigiana style PORK Roast Pork Loin Slow roasted then sliced and topped with a cranberry demi-glaze Broiled Teriyaki Pork Loin Pork is marinated in a teriyaki glaze then broiled and laid on braised Napa cabbage SEAFOOD Baked Tilapia Breaded in seasoned panko then topped with an herb, butter and lemon sauce Broiled Atlantic Salmon Served on pesto, baby spinach and roasted tomatoes Lemon butter or teriyaki sauce also available BEEF Steak Italiano Sautéed flank steak smothered with peppers and onions in a mild marinara sauce Brazed Tips of Beef Tender tips of beef in a rich demi-glaze Sliced Beef Tenderloin Topped with a peppercorn demi-glaze English Pot Roast Generous portion of sliced beef topped with thyme brown sauce VEGETARIAN Lasagna Roasted vegetables, mushrooms, ricotta, parmesan and mozzarella cheese layered between lasagna pasta with Marinara sauce Eggplant Parmigiana Thick cut breaded eggplant sautéed and served over a bed of spaghetti noodle pasta and topped with a tomato basil sauce with parmesan cheese DESSERT Choose one of the following: Tiramisu German Chocolate Cake Chicago Style Cheesecake Three Layer Chocolate Cake Three Layer Carrot Cake Lemon Sunburst Cake

3 Dinner Entrees Fresh brewed regular / decaffeinated coffee and assorted Tazo teas Soup du jour Choices include: Vegetable, Chicken Noodle, Cream of Chicken Rice, Tomato Basil, Minestrone, Cream of Mushroom, Broccoli Cheddar or Spicy Chicken Tortilla. Mixed garden salad served with Ranch, and Balsamic Vinaigrette dressings Entrée paired with chef s choice of fresh vegetables and potato, pasta or rice Your choice of dessert CHICKEN Sautéed Chicken Breast 8 oz. Boneless chicken breast with a lemon caper sauce BEEF Santa Maria Broiled Tri Tips 8oz. sliced tender tri tip served with a wild mushroom demi-glaze sauce Asiago Crusted Chicken Breast 8 oz. Tender breast of chicken crusted with bread crumbs, spices, asiago cheese and pommery mustard sauce Stuffed Chicken Florentine 8 oz. Chicken breast stuffed with spinach, garlic and Swiss cheese then topped with an alfredo sauce French Chicken Wellington 8 oz. Stuffed with spinach, mushrooms and artichokes then wrapped in a puff pastry Sirloin Strip Steak Pan seared 8oz. sirloin steak served with a demi-glaze sauce $37. per person Grilled Filet Mignon 8oz. center cut tender beef filet covered in a merlot reduction $39. per person Oven Roasted Beef Tenderloin 8oz. of sliced tenderloin topped with a baby Portobello mushroom demi-glaze sauce $40. per person Prime Rib 8oz. sliced prime rib 10oz. thick sliced prime rib $38. per person

4 SEAFOOD Teriyaki Salmon Grilled Atlantic salmon filet topped with sliced pineapple and oriental teriyaki sauce PORK Oven Roasted Pork Loin Served with a wild mushroom and sage stuffing Carolina Pecan Crusted Atlantic Cod Sautéed then nested on a bed of mashed yams Norwegian Salmon Plank Broiled Salmon nestled on braised baby spinach then topped with a roasted red pepper pesto Pork Tenderloin Vesuvio Marinated pork tenderloin with garlic, olive oil, fresh lemon and oregano Medallions of Roast Pork Tenderloin Slowly roasted and served with sage and thyme demi-glaze Crusted European Salmon 8oz. salmon dusted with crushed pretzels served on braised red cabbage and topped with a cabernet reduction VEGETARIAN Eggplant Parmesan Thick cut breaded eggplant sautéed and served over a bed of spaghetti pasta and topped with a tomato basil sauce with parmesan cheese $30. per person Roasted Vegetables Served with mushroom risotto and aged balsamic vinaigrette dressing $30. per person DESSERT Choose one of the following: Double chocolate cake German chocolate cake Lemon twist cake Carrot cake Tiramisu Cheese cake garnished with whipped cream and strawberries

5 Reception Stations The below stations are portioned appropriately for receptions and not intended as dinner service. Should you want to host a themed dinner for your attendees, contact your catering representative for customized menus that would include salads, a selection of entrees and dessert. A chef fee of $125 is required for each station. Chef s Carving Stations Served with assorted rolls and accompaniments Sliced red onion, tomatoes, mayonnaise, brown mustard and creamy horseradish Baked Virginia Ham Serves 30 guests - $175. Seasoned Roast Pork Loin Rosemary demi-glaze Serves 50 guests - $200. Oven Roast Turkey Breast Traditional gravy and cranberry relish Serves 20 guests - $150. Inside Round of Beef Served with natural au jus Serves 30 guests - $225. Roast New York Strip Served with natural au jus Serves 30 guests - $250. Roast Beef Tenderloin Served with natural au jus Serves 20 guests - $295. Chef s Action Stations Ole Fajita Station Marinated skirt steak and marinated grilled breast of chicken served with flour tortilla Your choice: roasted red peppers, sautéed onions, tomatoes, red onions, guacamole Fried tortilla chips, sour cream, fresh salsa and shredded cheddar and pepper jack cheese $19. per person Add pork carnitas or beef tamales for $5. per person Michelangelo s Pasta Station Cheese stuffed pasta shells with Your choice of two pastas: cavatappi, linguini, penne, bow tie pasta or tri-colored cheese tortellini Tossed with selection of: fresh marinara sauce, alfredo sauce, sautéed mushrooms Fresh spinach, fresh parmesan cheese, crushed red pepper, Italian sausage or chicken $18. per person Add shrimp for $3. per person

6 Appetizers Light Snacks Nacho Cheese Served with fresh potato and tortilla chips $6 per person French Onion Dip & Chips Served with fresh potato and lavash chips $6 per person Spinach & Artichoke Cheese Dip Served with lavash and pita chips $6.50. per person Greek Hummus Ground chickpeas, olive oil and garlic served with pita and lavash chips $6.50. per person Southwest Guacamole Served with fresh tortilla chips $6.50. per person Fruit Tray Sliced seasonal fruit tray $5.75. per person Domestic Cheese Tray Cheese tray with crackers $6.25 per person International Cheese Tray Cheese tray with crackers $7.25 per person Sweet Tables Fresh brewed coffee and assorted Tazo teas Sweet Tooth Fudge brownies or lemon bars and assorted cookies $9. per person The Host Fresh assortment of signature petitefors $14. per person Passed Appetizers (Sold in increments of 50) Cold Selections Bruschetta on toasted Tuscan bread, Deluxe cold canapés, deviled eggs or Spinach crostini $170. per 50 pieces Salmon crowns, prosciutto wrapped melon, Chilled jumbo shrimp with cocktail sauce, Salmon sashimi on English cucumbers or Maryland crab bites crostini $190. per 50 pieces Hot Selections All beef franks in pastry, crab rangoon, Buffalo chicken bites, assorted quiche, Mini Chicago style cheese or sausage pizzas, Stuffed baby red potato skins, Chicken tenders with honey mustard, Shrimp or chicken cheese quesadillas or Egg Rolls: chicken, pork or vegetarian $180. per 50 pieces Mini tenderloin sandwiches with horseradish spread, Artichoke & boursin fritters, Coconut shrimp, brie en croute, Chicken or beef empanadas, Mini beef wellingtons, spanakopita, Mini calzones with Italian sausage, Southern pulled pork biscuits, Short rib pot pies, Chicken cordon bleu bites, Chicken or beef kabobs, Chicken pot stickers or Stuffed mushrooms with your choice of: Spinach & Swiss cheese, Italian sausage or crab $190. per 50 pieces

7 Bar Service A $150 bartender fee will be added to all bar services. In addition, all bar services require a two hour minimum and service for a minimum of 50 people. Cash bar pricing includes tax and service fee. Host bar pricing listed does not include the tax and service fee. Cash Host Premium Brand Cocktails $9.00 $6.75 Chairman Brand Cocktails $8.00 $6.00 Executive Brand Cocktails $7.00 $5.25 Imported & Hand Crafted Beer $6.00 $4.50 Domestic Beer $5.00 $3.75 Wine (Glass) $7.00 $5.25 Soft Drinks / Juice $4.00 $3.00 Bottled Water $4.00 $3.00 Host Bar Packages Package includes mixed drinks, beer, wine, juices and assorted soft drinks. Pricing based per hour Premium Brands $18.00 per person $9.00 per person for each additional hour Kettle One Vodka, Grey Goose Vodka, Bacardi Superior Rum, Bombay Sapphire Gin, Jack Daniel s Single Barrel, Crown Royal, Makers Mark, Sauza Gold, Amaretto & Kahlua Chairman Brands $16.00 per person for first hour $8.00 per person for each additional hour Absolut Vodka, Tanqueray Gin, Bacardi Rum, Seagrams 7, Johnny Walker Red, Bailey s Irish Cream, Jack Daniels Bourbon, Amaretto & Kahlua Executive Brands $14.00 per person for first hour $7.00 per person for each additional hour Smirnoff Vodka, Beefeater Gin, Bacardi Rum, Canadian Club Whiskey, Dewer s Scotch, Jim Bean Bourbon, Amaretto & Korbel Brandy Imported and Hand Crafted Beers Heineken, Amstel Light, Corona, Blue Moon, Bass Ale, Fat Tire, Guinness, Sam Adams and Sam Adams Seasonal Domestic Beers Bud Light, Budweiser, Michelob Ultra, Miller Lite, Miller Genuine Draft, Sierra Nevada Pale Ale, Coors Lite and Goose Island 312 Wine Bottle Selections Red Wine Clos du Bois Merlot $38 Montevina Zinfandel $38 Lindemans Bin 99 Pinot Noir $33 Jacob s Creek Shiraz $33 Trinity Oaks Cabernet Sauvignon $31 Trinity Oaks Merlot $31 White Wine / Champagne Kendall Jackson Reserve $42 Clos du Bois Chardonnay $38 Trinity Oaks Pinot Grigio $35 Chateau Ste. Michelle Riesling $38 Beringer White Zinfandel $32 Trinity Oaks Chardonnnay $31 Champagne Brut $29

8 Charge Summary To ensure proper service, all catering orders must be placed 10 business days in advance. The final guaranteed number of participants is due 72 business hours before your event. The food and beverage pricing will be based on the guaranteed number of participants or the actual number of participants; whichever is greater. We are always happy to accommodate late orders; however any additions made less than 72 business hours in advance may be assessed a late fee depending on additional costs incurred in the procurement of the product from our vendors. Due to fluctuating food and beverage costs, the hotel does not guarantee menu prices until 90 days prior to the event. A 22% service charge and applicable tax will be added to all functions. In accordance with the liquor laws governing Illinois and the city of Des Plaines, all guests must be 21 years or older to consume alcoholic beverages. A bartender must be present with all bar services in accordance with local liquor laws. The Hilton Garden Inn Chicago O Hare Airport reserves the right to exercise our legal responsibility and social obligation in refusing bar service to any guests. No outside food and beverage may be brought into the hotel. Penalty fees will apply.