2006 BANQUET AGREEMENT - hilton.com · for the banquet rooms, Rose Hall Resort may not be able to...

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Rose Hall Resort & Country Club assesses a service charge of 8.25% tax and 18% gratuity on the following banquet and catering categories: Food and Beverage, Audio Visual, Room Rental and Banquet/Catering Miscellaneous Revenues All prices quoted are US currency and subject to change without notice.

2006 BANQUET AGREEMENT - EUROPEAN PLAN

All reservations and agreements are made upon, and are subject to, the rules and regulations of the hotel, and the following conditions:

Menu Selections

In order to assure the availability of all chosen items, your menu selection should be submitted to the Catering Office four weeks prior to the function date. Our pre-printed menu selections are offered merely as suggestions. Your catering sales manager would be happy to tailor a menu to your specific tastes and desires.

Guarantees

Please notify the catering office by 10:00am three (3) business days preceding your function with the guaranteed number of guests fro your function. THIS GUARANTEE IS NOT SUBJECT TO REDUCTION. The hotel will prepare and set up 5% over this number. Guarantees for functions held on Saturday, Sunday, and Monday must be received by 10:00am the proceeding Wednesday. Should your agreement not be received within the specified time, the approximate number initially submitted by you will then become the guarantee. Your guarantee is the minimum charge. Should the guarantee fall more than 20% below the number initially submitted, the hotel will charge the original number, less 20%. If there are meals served above the guarantee, the actual number served will be charged.

Service Charge

The customary 18% taxable service charge will be added to all food, beverage on the audio-visual purchases, and room rental.

Jamaica Sales Tax

The applicable 8.25% sales tax will be added to the banquet check.

Prices

The prices herein are subject to increase in the event costs of food, beverage, or other costs of operation increase at the time of the function. Patron grants the right to the hotel to increase such prices or to make reasonable substitutions on the menu with prior notice to the patron.

Security

The hotel will not assume any responsibility for damages or loss to any merchandise or articles left or sent into the hotel prior to, during or following your banquet or meeting. Arrangements may be made in advance for security of exhibits, merchandise or articles set-up for display or use during a planned event. Shipping of meeting materials to a foreign country can be difficult. We will forward information to assist in the shipping of these materials. It will be the sole

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responsibility of the sender to provide the proper documentations to facilitate customs clearing of all materials.

All materials should be shipped to arrive in Jamaica not less that one month in advance of the meeting or event. Customs clearing can be provided by outside sources. The costs vary depending on the items and tax and or duty on the day of arrival.

Property Protection

Nothing may be nailed, tacked, taped, or otherwise attached to the walls, doors, pillars, furniture, or any other part of the building. The Exhibitor or Function planner will be held liable for any damage incurred by themselves, their agents, or guests.

Signs and Banners

The Hotel reserves the right to approve all signage. All signs must be professionally printed. No signs are allowed on the guestroom levels, elevators, and main lobby areas of the hotel or building exterior. Printed signs outside the function rooms on the ballroom level should be free standing or on an easel.

Function Rooms

Function rooms are assigned by the hotel according to the guaranteed minimum number of people anticipated. Function room rental fees are subject to increase if group attendance drops below the estimated attendance at the time of booking. Function room names are not confirmed until the day before the scheduled event. All events planned outside are at the mercy of the weather and the elements. In the possibility of the inclement weather the decision to change venues is the responsibility of the event organizer or designated decision-maker. Due to the nature of bookings for the banquet rooms, Rose Hall Resort may not be able to provide a room or location that is a perfect match for relocating the event. Events canceled due to weather will be charged as agreed in the catering banquet event order. All catering events not located in the hotel banquet rooms are subject to a remote location and set up fee for each event. Catering events in off property locations are subject to a transportation fee and rental fees may apply for the venue. A minimum transportation fee of $500 USD or $5.00 USD per person, whichever is greater, will be charged. Venue set up will be based on the needs of each event. The minimum set up fee will be $500 USD or $5.00 USD per person, which ever is greater. Power and lighting fees may apply depending on the needs of the event.

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Breakfast

CONTINENTAL BREAKFAST

Selection of Freshly Squeezed Juices Sliced Tropical Fresh Fruit

Resort baked Breakfast Bakeries Jams, Marmalade and Butter

High Mountain Coffee and Tea Selection

CONTINENTAL PLUS

Cold Cereal Bar Selection of Dry Cereals, Granola, Assorted Toppings Regular and Low fat Milk

Selection of Assorted Low fat Yogurts

Breakfast Burritos Warm Flour Tortillas filled with

Scrambled Eggs, Cheese, Salsa and Sour Cream

Croissant Sandwich Resort baked Mini Croissants with Egg, Cheese and Ham

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PLATED BREAKFAST (All prices are per person)

All Breakfasts will be served

with Choice of chilled Juices, Breakfast Potatoes Resort baked Pastries, whipped Butter and Preserves

Freshly brewed Jamaican High Mountain Coffee Decaffeinated Coffee and Specialty Teas

MORNING APPETIZERS

(Please Select One)

Sliced Papaya with Lime Honey Sauce

Melange of diced Fruit marinated in Guava Pineapple Juice

Chilled Orange and Grapefruit Slices

BREAKFAST MAIN COURSES

Scrambled Egg with Fine Herbs Choice of Crisp Bacon, Sausage Links or Grilled Ham Steak

Caribbean Eggs Benedict Toasted English Muffins topped with Callaloo,

Smoked Marlin, poached Eggs and Lemon Dill Hollandaise

Cinnamon Raisin French Toast with Apple Walnut Butter and Rum Maple Syrup

Petit Fillet coupled with Seasoned scrambled Eggs

and grilled Tomato

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BREAKFAST BUFFET

Assorted chilled Juices

Selection of sliced Seasonal Fresh Fruits Assorted Cold Cereals and Granola

Assorted Low fat Yogurt

Breakfast Egg (Choose One)

Scrambled Eggs with Fine Herbs Spanish Style with Ham, Green Peppers and Onions

Poached Eggs Benedict Callaloo and Ackee Quiche

Jamaican Special

(Choose One) Ackee & Saltfish Escoveitch Fish

Liver and Onions Jamaican Pepper Steak

Selection of three

French Toast Griddle Cakes with Syrup

Link Sausage Grilled Ham Steak

Crisp Bacon Tropical Fruit Crepes

Banana Cornmeal Porridge

Accompanied by: Breakfast Potatoes

Resort baked Breakfast Pastries Butter, Preserves and Marmalade

Coffee, Tea, Milk

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Coffee Breaks a La Carte

Freshly brewed Coffee and Specialty Teas

Tropical Fruit Punch

Assorted chilled Juices

Hot Chocolate

Iced Tea

Assorted Sodas and Mineral Waters

Assorted Soft Drink

Mineral & Spring Water

Assorted Yogurt with Granola

Assorted Candy Bars

Resort baked Breakfast Pastries with Butter Preserves

Assorted Whole Fruit

Freshly baked Assorted Cookies

Bagels & Cream Cheese

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Coffee Breaks And Refreshments

Jamaica Me Crazy Tropical Fruit Smoothies

Assorted Fruit blended by an Attendant

Plantain Turnovers Coconut Gizzadas/Freshly grated Coconut in Pastry Shell Sweet Potato Biscuits served with Butter and Preserves

Freshly brewed Jamaican High Mountain Coffee,

Decaf and Specialty Teas

A Walk In The Park

Assorted Chips & Dips Dry/Roasted Peanuts

Giant Freshly Baked Cookies Fresh Whole Milk, Assorted Sodas

Freshly brewed High Mountain Coffee, Decaf and Specialty Teas

Health Nut

Fresh Fruit Granitas Prepared by an Attendant using Tropical Fruits

Fruit Brochettes with Honey Yogurt Dipping Sauce Granola Bars

Freshly baked Oatmeal Raisin /Cookies

Assorted Low fat Yogurt Spring Water,

Decaffeinated Coffee and Specialty Teas

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Lunch Buffets

Deli Lunch

Mixed Green Salad with Selection of Dressings Marinated Mushroom Salad

Penne Pasta Salad with Pesto Vinaigrette Grilled Vegetable Salad with aged Balsamic Vinegar

Thinly sliced Smoked Turkey, Honey glazed Ham and Roast Beef

Sliced Cheddar and Swiss Cheese, Relish Tray

Assorted Resort baked Breads and Rolls

Freshly baked Cookies

Coffee and Tea Selection

All American Buffet

Assorted Garden Greens with Selection of Dressings Creamy Potato Salad Grilled Hamburgers

Hot Dogs Barbecue Chicken Corn on the Cob

Baked Beans Assorted sliced Cheeses

Relish Tray Freshly baked Buns

Assorted Freshly baked cookies

and sliced Watermelon


HOT LUNCHEON BUFFET (Minimum of 50 Guests)

Selection of Three

Salad & Soup of the Day

Niçoise Salad Creamy Potato Salad

Blackened Chicken and Root Vegetable with Creole Vinaigrette

Penne Pasta with marinated Vegetables and Basil Marinated Mushroom Salad

Grilled Vegetable Salad with aged Balsamic Vinegar Cucumber Salad with Crème Fraîche and Dill

Tomato Smoked Mozzarella and Bermuda Onion

Selection of Two Chicken Piccata with Caper Lemon Butter

Stir fried Chicken with Teriyaki Ginger Glaze Grilled Breast of Chicken with Pineapple Mango Relish

Jerk Spiced Porkloin with charred Tomato Salsa Barbecued Pork Chops with Black-eyed Peas and Carrots

Grilled Beef Teriyaki Steamed Jamaican Snapper with Thyme Ginger Broth

Grilled Mahi Mahi with Spicy Creole Sauce Seared Grouper with a Mild Curry, Mango and Cilantro Sauce

Selection of Two Rice and Peas, Steamed Rice, Seasoned Rice Pilaf

Roasted Herb Potatoes, Potatoes au Gratin, Garlic Mashed Potatoes Penne Pomodoro, Farfalline Primavera, Fettuccine Alfredo

Assorted Cakes and Pies Coffee and Tea Selection

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PLATED LUNCHES

All lunch service includes choice of Soup or Salad, Entrée,

Resort Baked Rolls, Butter Dessert and Coffee or Tea Selection

Choose one of the following:

Soups Cream of Pumpkin with Cinnamon Croutons

Island Seafood Minestrone Chicken and Vegetable Consommé

Cream of Mushroom Corn Chowder

Salads Mixed Island Greens with Choice of Dressing

Traditional Caesar Salad with Garlic Croutons

Hearts of Romaine with Blue Cheese, Bacon and roasted Garlic Vinaigrette

Hot Entrees

Grilled Breast of Chicken with a Wild Mushroom Merlot Sauce

French Free Range Chicken stuffed with Spinach, Cheese and Sun dried Tomatoes

Fricassee of Chicken stewed with Tomatoes,

Olives and Onions

Grilled Soy marinated Salmon with Pineapple Ginger Salsa

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Hot Entrees-continued

Sautéed Island Shrimp with a Mild Curry Mango and Cilantro Sauce

Pan Seared Fillet of Snapper topped with Pickled Vegetables and Scotch Bonnet Peppers

Sliced Sirloin of Beef with A Sesame Hoisin Glaze and Shitake Mushroom Stir fry

Penne Pasta with Lobster Medallions Fried Basil and Tomato Pomodoro

Desserts (choice of two) Rum & Raisin Cheesecake

Tia Maria Trifle Banana Cinnamon Strudel with Hibiscus

Crème Anglaise Tropical Fruit Tart

Chocolate Chip Pecan Pie Chocolate Mousse Cake

Tiramisu

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Hors d'oeurves Selection

Cold Canapés (All Canapés sold by the Piece, 25 Piece Minimum)

Smoked Salmon Pinwheels

Brochette of Spiced Beef and Gorgonzola

Tomato Confit on Basil Crostini

Smoked Marlin Coronets

Peppered Shrimp on Toast

Bouchees of Curried Chicken

Salami Coronets with Dijon Cream Cheese

Lobster Medallion on Plantain Chips

Southwestern smoked Chicken Sushi

Ackee Mousse on Toast Points

Cream Cheese and Bacon

Seafood Salad on Cucumber Rondelle

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Chef’s Premium Selection (Cold Canapés)

Iced Shrimp

Shrimp & Lobster Profiteroles

Smoked Salmon side with Traditional Condiments

Smoked Tenderloin with Horseradish Cream

HOT HORS D'OEURVES (All horsd’oeurves sold by the piece, 25 piece minimum)

Mini Beef Kebabs with Teriyaki Glaze

Spicy Barbecue Meatball

Jamaican Jerk Chicken Wings

Spicy Mini Beef Patties

Sesame Chicken Tenders with Ginger Mango Sauce

Pork Sates with Peanut Sauce

Scallops wrapped in Bacon

Crabmeat and Callaloo Quiche

Conch Fritters with Spicy Remoulade

Baby Back Ribs with Honey Barbecue Sauce

Oriental Spring Rolls with Sweet & Sour Sauce

Tomato and Mozzarella Bruschetta

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Chef’s Premium Selection (Hot hors d'oeurves)

Jumbo Shrimp with Gingered Plum Sauce

Lump Crab Cakes with Spicy Remoulade

Whole Tenderloin with Wild Mushrooms en Croûte

Deep Fried Coconut Lobster Medallions With Calypso Sauce

Marinated grilled Lamb Chops

Rose Hall Nibbles Corn Chips served with Salsa and Guacamole

Sweet Potato & Plantain Chips with Ackee Dip

Selection of Mixed Nuts

Fine Selection of Imported Cheeses Featuring an Assortment of Soft and Hard Cheeses

With Seasonal Fruit and Crackers

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Additional hors d'oeuvres

Farmers Market Baskets of Assorted Cascading Vegetables with a Variety of Specially prepared Dips

Antipasto These Bountiful, Elegantly displayed Plates of

Mozzarella Cheese, Roma Tomatoes, Artichokes, Prosciutto served with freshly baked Foccacia Bread

Smoked Seafood Station Smoked Marlin

Smoked Scottish Salmon served with Diced Bermuda Onions, Hard Boiled Eggs,

Capers, Cream Cheese and Buckwheat Blinis

Pasta Station

(Selection of 3 Pastas)

Fresh Basil Garlic, Creamy Parmesan Alfredo, Tomato Pomodoro and Pesto Sauce

Accompanied by Assorted Condiments Beautifully displayed with Crusted Cibatta Bread

(Minimum 50 People)

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Themed Dinner Events

PIRATES OF THE CARIBBEAN

Kettle Salad

Tossed by a Chef featuring:

Romaine Lettuce with Pepper Jack Cheese, Pimento smoked Bacon, Vine Tomatoes,

Cucumbers, herbed Croutons and Creamy Ranch Dressing

Pineapple Sweet Potato Salad Roasted Vegetable and Jerk Chicken Salad

Spiral Pasta Salad with Sun dried Tomatoes and Mushrooms

Roasted Suckling Pig Captain Hooks Brochettes

Skewers of Chicken and Beef with Vegetables

Caribbean Seafood Stew

Oven Roasted Potatoes Fresh Seasonal Vegetables

Spicy Pumpkin Rice

Resort Baked Pastries to include:

Key Lime Pies Tropical Fruit Tartlets

Rum Cake Chocolate Profiteroles

Pineapple Upside-down Cake

Regular or Decaffeinated Coffee and Specialty Tea

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Taste of Jamaica

Assorted Seasonal Greens

with assorted toppings and condiments Curried Pumpkin & Chocho Salad

Jerk Swordfish Niçoise Salad Tomato Papaya and Heart of Palm Salad

Rice and Peas

Assorted Vegetable Meadley Escoveitch of Red Snapper

Fried Snapper topped with Pickled Spicy Vegetables

From The Grill

Attended by a Chef

Jerk Pork Jerk Chicken

Curried Mutton

Taste of Jamaica Dessert

Rum Balls

Coconut Gizzadas Pineapple Upside Down Cake

Coconut Cream Pie Tropical Fruit Flan

Chocolate Rum Cake Plantain Tarts

Tia Maria Cheesecake Bread Pudding

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Life's a Beach

Tossed Greens

Assorted Dressings and Condiments Spicy Red Cabbage Slaw

Spiral Pasta and marinated Vegetable Salad Creamy Potato Salad

Tomato Cucumber & Onion Salad with Fresh Basil

Grill on the Beach

Barbecued Chicken New York Strip Steak

Texas Style Ribs Swordfish Kebabs

Baked Beans

Fresh Con on the Cob Baked Potatoes

Sweet Endings

Sliced Watermelon Wedges Brownies and Blondies Chocolate Chip Cookies Assorted Pies and Tarts

Coffee, Tea, Decaf

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SEAFOOD LOVERS DELIGHT

Caesar Salad tossed by a Chef with Jerk Shrimp and herbed Croutons

Island Seafood Salad with marinated Vegetables and Papaya Vinaigrette

Conch Salad with Lime & Basil Smoked Marlin with Root Vegetables and Caper-Dill Dressing

Panzanella with Calamari

Hot Off the Grill

Jamaican Lobster Tails

Seafood Paella with Shrimp, Clams, Mussels and Snapper,

Pepper, Onions, Garlic with Saffron Rice

Grilled Salmon Fillet with Citrus Basil Vinaigrette

Spicy baked Crab Backs

Seafood stuffed Snapper carved to order by a Chef

Oven roasted Potatoes Assorted Seasonal Vegetables

Desserts

Ricotta Orange Cheese Cake Mint Chocolate Cake Raspberry Linzertorte

Passion Fruit Tarts Pineapple Coconut Cake

Sliced Fresh Fruit

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Additional Food Stations (Prices available on European Plan only)

CURRY POT STATION

Chicken and Beef Curry sautéed with a Mild Curry Sauce, Sweet Peppers, Onions accompanied with

West Indian Roti Flat Bread

ISLAND SEAFOOD PAELLA STATION

Shrimp, Lobster, Chicken, Ham, Hot Pepper, Onion Garlic and Saffron Rice

CARVING STATIONS

Steamship Round of Beef with an Au Jus

Rum Honey Spiced Pork Leg with Horseradish Papaya Salsa

Roasted Turkey with Cranberry Relish

Rosemary Garlic Roasted Leg of Lamb with minted Jus Lie

Pepper Crusted Tenderloin with Dijon Mushroom Sauce

GRILLED KEBAB STATION

Pork with Hoisin Garlic

Shrimp with Garlic and Scotch Bonnet

Beef with Rosemary and Red Wine

(Minimum of 50 persons)

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Dinner Menu (Dinner Menu includes):

Your Choice of Soup or Salad

Medley of Fresh Seasonal Vegetables Starch Entree

Rolls and Butter Choice of Dessert Coffee, Decaf, Tea

(Additional charge of $ 6.50 if both Soup and Salad are selected)

Appetizers can be ordered at an additional charge.

APPETIZERS (Additional charge per person based on European Plan)

Shrimp and Lobster Cocktail with a

Papaya Mango Relish

Buffalo Mozzarella and Roma Tomato with

Basil Pesto and grilled Bruschetta

Trio of Wild Mushroom Ravioli with

Roasted Red Pepper Coulis

A Tian of smoked Marlin and Salmon with

Sesame Hot Pepper Lavash and Pimento Creme Fraîche

Fresh Marinated Conch with Citrus Fruits

Extra Virgin Oil and Chervil

(per person price)

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SOUPS (Choice of one)

Cream of Pumpkin Soup with

Cinnamon Croutons

Conch Chowder garnished with Corn and Creme Fraîche

Lobster Bisque with Cognac and

Cracked Pepper

Roasted Tomato Basil Soup with Garlic Croutons

Spicy Black Bean Soup topped

with Sour Cream and Jerk Chicken

SALADS (Choice of one)

Traditional Caesar Salad

An Assortment of Island Greens

with Hearts of Palm Artichokes Hearts Balsamic Vinaigrette

Garden Salad with a Tarragon Citrus Dressing

Tomato and Cucumber Concassee

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Entrees (Choice of one)

Stuffed Breast of Chicken with

Goat Cheese, Callaloo on a Lemon Thyme Tarragon Broth

Grilled Breast of Chicken with a creamy Polenta Cake Roasted Tomato Caper Concassee

Grilled Teriyaki glazed Mahi Mahi with a Pineapple Papaya Salsa

Horseradish crusted Salmon with Ginger Lime Beurre Blanc and

Cilantro Oil

Seared Filet of Snapper with Citrus Essence

and Saffron Dill Beurre Blanc

Roast Rack of Lamb in a Garlic Lime Marinade

with a Herb Crust Lamb Merlot Jus

Seared Loin of Veal

with Wild Mushroom Ragout and Barolo Red Wine Sauce

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Entrees

(Choice of one)

Pepper crusted Tenderloin of Beef Sliced and served with a Dijon

Brandy Demi Glace

Grilled Tenderloin of Beef with

Shitake Mushrooms and Balsamic Teriyaki Glaze

Duet of Filet Mignon and Lobster Petit Filet with Cabernet Sauvignon Sauce and

Grilled Lobster with Hazelnut Butter

Duet of Filet Mignon and Salmon

Filet Mignon with Mild Mushroom Sauce and Grilled Salmon with Lime Dill Beurre Blanc

Duet of Chicken and Shrimp Grilled Breast of Chicken with a

Tomato Caper Concassee and Grilled Garlic Shrimp

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Desserts

(Choice of one)

Flourless Chocolate Cake with Rum Crème Anglaise

Tiramisu, Espresso Soaked Sponge Cake

with Mascarpone Mousse and Leghorn Sauce

New York Style Cheesecake with Choice of Toppings

White and Dark Chocolate Mousse Timbale with Tia Maria Sabayon

Tropical Fruit Tartlet with

Mango and Raspberry Coulis

Dark Chocolate Almond Cake with Triple Chocolate Ganache

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Banquet & Bar Beverage Menu

Per Person Standard Premium

First Hour Second Hour Each Additional Hour

The above AIP prices are inclusive of: Set-up, breakdown, private bar & bartender fee.

(Below prices available on European Plan only)

Host Sponsored or Cash Bar Standard Premium

Drinks Red Stripe Beer Heineken Beer House Wine Juices Soft Drinks

(Below prices available on European Plan only)

Specialty Drinks Champagne Punch Fruit Punch Piña Colada Rum Punch

House Wines White Red

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2006 BANQUET AGREEMENT - hilton.com · for the banquet rooms, Rose Hall Resort may not be able to...

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