Catering Menus 2013 - Hilton · 2013-03-22 · Baclava Freshly Brewed Starbucks Coffee, Decaf, and...

Cater ing Menus 2013

1075 California Boulevard, Napa CA 94559 Hotel 707.253.9540

Cater ing Office 707.320.9513 Cater ing Sales Fax 707.224.7708

www.embassysuitesnapahotel .com

http://www.napavalley.embassysuites.com/

Prices are subject to a 22% service charge & 8% State sales tax. Embassy Suites Napa Valley reserves the right to change prices due to current market conditions. Rev: 3-15-13

2

BREAKFAST

We Proudly Feature Starbucks Coffee and TAZO Teas.

Early Morning Harvest Buffet Freshly Squeezed Orange Juice

Seasonal Fresh Fruit and Berries

Fresh baked Muffins , Scones & Croissants

Sweet Butter and Jams

Scrambled Eggs with Fresh Herbs and California Cheddar Cheese

Hickory Smoked Bacon, Chicken Apple Sausage and Apple Smoked Bacon

Home Fry Potatoes with Fresh Herbs

Starbucks Coffee, Decaf, and Tazo Teas $29 per person

(15 person minimum)

Napa Valley Continental Fresh Orange Juice & Cranberry Juice

Seasonal Fresh Fruit and Berries

Fresh Baked Muffins, Danish, Scones & Croissants, Sweet Butter and Marmalade

Starbucks Coffee, Decaf and Tazo Teas

$20 per person (15 person minimum)


3

BREAKFAST

We Proudly Feature Starbucks Coffee and TAZO Teas.

Executive Plated Breakfast Freshly Squeezed Orange Juice

In Season Berries Basket of Breakfast Breads

Sweet Butter and Jams Lyonnais Potatoes

Your Choice of Omelet*:

Denver Omelet Ham, Cheese & Green Onion Omelet

Spinach, Art ichoke & Swiss Cheese Omelet

Starbucks Coffee, Decaf and Tazo teas $28 per person

(12 person minimum - 60 person maximum)

* one omelet select ion per party

Healthy Start Fresh Orange Juice

Fresh Cranberry Juice Fruit Smoothies

House Made Granola Yogurt and Local Honey

Sparkling Water Starbucks Coffee, Decaf,

and Tazo Teas $19.5 per person

Urbanite New York Style Bagels and Lox

served with Cream Cheese, Red Onions, Diced Tomatoes and Capers

Scones In Season Berries

Starbucks Coffee, Decaf, and Tazo teas $20 per person


4

A LA CARTE

Freshly Brewed Starbucks or Decaffeinated Coffees $53 per gallon TAZO Hot Teas $44 per gallon Orange, Apple, Grapefruit or Cranberry Juices $40 per gallon New York Style Bagels and Cream Cheese $41 per dozen Croissants, Muffins & Scones (Ful l size) $39 per dozen Assorted Mini Croissants, Muffins & Scones $30 per dozen Assorted Flavored Yogurts $35 per dozen Fresh Sliced In-Season Fruits and Berries $7.5 per person Whole Fruit $26 per dozen Granola Bars $25.5 per dozen Fruit/Nut Breads $28.5 per loaf Freshly Brewed TAZO Iced Tea $44 per gallon Freshly Squeezed Lemonade $39 per gallon Assorted Sodas $4.25 each Energy Drinks $5.5 each Bottled Water $4.25 each Flavored Mineral Water $5 each Premium Bottled Water – Glacier Icelandic $5.5 each Cupcakes $40 per dozen House Made Cookies or Brownies $26 per dozen Chocolate Dipped Strawberries $36 per dozen Honey Roasted Peanuts $25 per pound Pretzels $11.5 per pound


5

SPECIALTY BREAKS (30 Minute Serv ic e)

TASTE OF WINE COUNTRY Chef’s Selection of Crackers , Lavash and Locally Baked Bread

Imported and Domestic Cheeses Grapes, Whole Fruit , Walnuts

Mineral Water Iced Tazo Tea $20 per person

(15 person minimum)

SUGAR CRAVE M&M ’ s®

Chocolate Covered Almonds and Raisins Miniature Candies, Red Vines and Hershey’s Kisses®

Fresh Brewed Starbucks Coffee, Decaf, and Tazo Teas Assorted Sodas and Bott led Waters


AFTERNOON PICK ME UP Freshly Baked Cookies and Brownies ,

Chocolate Dipped Strawberries Fresh Brewed Starbucks Coffee, Decaf, and Tazo Teas

Assorted Sodas $18 per person

(15 person minimum)

POWER UP!

Power Bars Fruit Smoothies

RedBull® $14 per person

MORNING OR AFTERNOON BEVERAGE BREAK Fresh Brewed Starbucks Coffee, Decaf, and Tazo teas

$9.5 per person


6

BRUNCH

Baby Greens Salad with Blue Cheese and Balsamic Vinaigrette, Seasonal Fruits and Berries

Apple Jicama Salad Green Bean Salad with Prosciutto and Arugula Mustard Vinaigrette

Smoked Salmon with Traditional Condiments Miniature Bagels with Cream Cheese

Quiche Lorraine

French Toast with Maple Syrup Eggs Benedict

Roasted Pork Tenderloin with Balsamic Syrup Chicken Apple Sausages

Apple Smoked Bacon Oven Roasted New Potatoes with Fresh He rbs

Steamed Vegetables with Dil l Butter

Carving Station with Uniformed Chef Prime Rib au Jus with Horseradish Sauce & Whole Grain Mustard

Assorted Breakfast Pastries

Chocolate Cake Apple Crisp with Chantil ly Cream Strawberries Dipped in Chocolate

Baclava

Freshly Brewed Starbucks Coffee, Decaf, and TAZO Hot Teas



7

EXECUTIVE MEETING PACKAGE

Mid-Morning Break (30 minute s erv i c e )

Freshly Brewed Starbucks Coffee, Decaffeinated Coffee and TAZO Hot Teas

Choice of Buffet Lunch Grape Vine Del i

Olive Grove Pacif ic Rim

South of the Border

Afternoon Break (30 minute s erv i c e )

House Made Cookies and Brownies Freshly Brewed Starbucks Coffee and Decaffeinated Coffee

TAZO Hot Teas Assorted Sodas and Bott led Water s

$49 per person

(15 person minimum)


8

PLATED SALAD LUNCHES All Plated Salad Lunches include Local ly Baked Breads, Chef’s choice of Dessert

and Iced Tea or Coffee

Caesar Salads Garden Romaine Lettuce, Homemade Sourdough Croutons ,

Asiago Cheese, Pickled Red Onions, Grape Tomatoes

With Gril led Chicken Breast - $24 per person With Gril led Shrimp - $25 per person With Gril led Salmon - $25 per person

Seared Ahi Nicoise

Pepper Crusted Seared Ahi over Arugula, Fingerl ing Potatoes, Green beans, Artichoke Hearts, Chopped Eggs, and Country Olives

Served with a White Wine Vinaigrette $25 per person

Cobb Salad

Baby Greens with Jul ienne Turkey, Ham, Cheddar Cheese, Bacon, Chopped Egg and Avocado with Bleu Cheese

Served with a White Wine Vinaigrette $24 per person

BOX LUNCHES All Box Lunches include your choice of Sandwich, One Piece of Seasonal Whole

Fresh Fruit, Chips, a Housemade Cookie and Cold Bott le d Water or Soda .

Turkey with Jarlsberg Cheese Lettuce, Tomato served on Whole Grain Wheat Bre ad

Sliced Rare Roast Beef with Brie Cheese

Red Onions, Lettuce and Tomato served on Sour Dough Baguette

Chicken Salad with Chopped Celery, Green Onions, S liced Grapes and

Roasted Cashews served on a Large Croissant

Fire Roasted Zucchini, Eggplant and Red Peppers Portobello Mushroom, Goat’s Cheese, Lettuce and Tomatoes

served on Ciabatta Bread

$23.95 per person


9

THREE COURSE PLATED LUNCH

Includes choice of Mixed Baby Green , Caesar, or Spinach Salad, One Entrée, and your choice of One Dessert, Iced Tea or Coffee

ENTREES:

Grilled Pacific Salmon

with Meyer Lemon Caper Beurre Blanc Chef’s Choice of Seasonal Vegetables

$26 per person

Grilled New York Steak Sandwich Served on Sour Dough Bread with Garlic Fries and Vegetable Slaw

$27 per person

Herb Crusted Roasted Chicken Served over Penne Pasta with Roma Tomatoes, Garlic and Basil

$26 per person

Bistro Petite Shoulder Filet Grilled and Served with Sautéed Forest Mushrooms

Chef’s Choice of Seasonal Vegetables $27 per person

Three Cheese Ravioli with Pesto

Ravioli with Asiago, Parmesan and Ricotta cheese with House Made Cream Pesto $26 per person

Angel Hair Primavera

Al dente Angel Hair Pasta with Julienne Carrots and Zucchini, Sun -Dried Tomatoes and Mushrooms tossed in Extra Virgin Olive Oil and Asiago Cheese

$25 per person

Choice of One Dessert:

Fruit Tart

Carrot Cake Strawberry Short Cake

Assorted Fresh Baked Cookies and Brownies Two Layer Chocolate Cake


10

LUNCH BUFFETS

Grape Vine Deli New Potato salad

Vegetable Slaw with Apples & Raisins Country Olives and Dill Pickles

Whole Grain Dijon Mustard and Mayonnaise

Turkey Sandwiches prepared with Ciabatta Bread and Swiss Cheese

Roast Beef Sandwiches

prepared with Sour Dough Baguette and Brie Cheese

Ham and Salami Sandwiches prepared with Sour Dough Baguette and Provolone Cheese

Vegetarian Sandwiches

Prepared with French Baguette and Fire Roasted Eggplant, Roasted Peppers Porto Bello and Jarlsberg Cheeses

Chef’s Choice of Dessert plus

Fresh Berries with Honey and Thick Greek Yogurt Iced Tea

$29 per person

(15 person minimum)

Olive Grove Ital ian Antipasto Salad with Provolone Cheese and Peppered Salami

Caesar Sty le Salad with House Made Croutons and Asiago Cheese Gri l led Sweet and Spicy Ital ian Sausage over Soft Polenta

Herb Parmesan Cheese Crusted Chicken Penne Pasta with House Made Pesto , Pine Nuts and Lemon Zest

Fresh Green Beans with Olive Oil , Roma Tomatoes and Fresh Dill Ital ian Garlic Bread

Tiramisu and Cannoli

Iced Tea



11

LUNCH BUFFETS

South of the Border Faji ta Bar with Flour Torti l las and Corn Chips

Mixed Greens with Citrus Chile Dressing Guacamole, Sour Cream, Shredded Cheddar Cheese,

Pico de Gallo, Fire Roasted Corn Relish/Tomati l los Salsa Verde Chipotle Honey Glazed Chicken

Gri l led Tri Tip Black Beans and Red Rice

Churros with Cinnamon Sugar Pound Cake with Fresh Berries

Iced Tea


Burger Barbeque Iceberg Chopped Salad with Olives, Bacon Crumble,

Peppers, Bleu Cheese and Onions Traditional Macaroni Salad

Gri l led Black Angus Burgers Roasted Red Potatoes with Rosemary

Molasses Baked Beans Cantaloupe, Honey Dew and Watermelon

Apple Pie Iced Tea

$30 per person

(15 person minimum)

With BBQ Chicken or Sausages $34 per person

Vegetarian Options are Ava i lable

Outdoor Venue is Available for an Addit ional Fee of $75


12

LUNCH BUFFETS

Pacific Rim Oriental Greens with Ginger Wasabi Vinaigrette

Chicken Salad with Roasted Cashews, Orange and Mandarin Sections Avocado, Green onion, Sweet Pepper and Cil antro Salad with Lime Vinaigrette

Korean BBQ Beef Short Ribs Potstickers with Ponzu Sauce

Shrimp with Soba Noodle Pad Thai Baby Bokchoy with Hitachi and Hoisin Sauce

Jasmine Sticky Rice with Lemongrass and Black Sesame Seeds

Coconut Macaroons Fruit Tarts

Tapioca Pudding

Iced Tea



13

THREE COURSE PLATED DINNERS Please select One Salad, One Seasonal Vegetable, One Entrée and One Dessert . All

Dinners include Local Breads, Freshly Brewed Starbucks Coffee, Decaffeinated Coffee and Hot TAZO Teas

(15 person minimum)

DINNER SALADS

(Choi ce of One)

Caesar Salad Asiago Cheese, Pickled Onions and Sour Dough Crostini

Chopped Salad

Iceberg Lettuce, Blue Cheese, Bacon, Red Onion, Cucumber, Grape Tomatoes with Balsamic Vinaigrette

Arugula & Frezé Salad

Goat Cheese and Candy Walnuts, Meyer Lemon, Black Pepper Vinaigrette

Mixed Baby Greens Salad Blue Cheese, Walnuts with Balsamic Vinaigrette

ENTREES

Mixed Grill Choice of two entrees*:

Filet Mignon Crab Stuffed Shrimp wrapped with Pancetta

Gri l led Pacific Salmon Deep Sea Pacific Prawns

$55 per person *same selection for the entire party

Grilled Prawns and Seared Divers Scallops

with Balsamic Syrup $49 per person

Beef Filet and Lobster Tail

Béarnaise Sauce and Drawn Butter $69 per person

Herb Garlic Roasted Prime Rib au Jus

$50 per person


14

THREE COURSE PLATED DINNERS

(continued)

Grilled New York Steak Stil ton and Cabernet Demi -Glaze Sauce

$50 per person

Breast of Chicken Florentine Stuffed with Fresh Spinach, Mushrooms, Prosciutto, Provolone with

Lemon Caper Parsley Butter $47 per person

Northwest Potlatch Salmon

Pinot Grigio Sauce $49 per person

Colorado Lamb Chops

Lime Garlic Olive Oil Vinaigrette $50 per person

Roasted Pork Tenderloin, Teriyaki Ginger Glazed

Jasmine Rice and Hitachi Mushrooms $48 per person

Grilled Vegetable Napoleon

(vegetarian di sh) Portobello Mushroom, Eggplant, Zucchini, Red Onions over Roasted Tomatoes

and Topped with Goat’s Cheese $47 per person

Risotto with Gorgonzola Cheese

(vegetarian di sh) Topped with Forest Mushrooms and Green Asparagus

$46 per person

Three Cheese Ravioli (vegetarian di sh)

with Mint Pesto and Pine Nuts $47 per person


15

THREE COURSE PLATED DINNERS (continued)

Chef’s choice of Fresh Seasonal Vegetables are served with each Entrée:

Spring Vegetables: Asparagus

Arico-vert (blue laek green beans) Baby Carrots

Summer Vegetables: Baby Zucchini

Brocol ini Sun Burst Squash Yellow Wax Beans

Fall Vegetables: Butter Nut Squash baked with Cinnamon Bu tter

Sauteed Turnips Broccol i Polonaise

Roasted Carrots with Honey Dil l Butter

Winter Vegetables: Roasted Carrots Marsala

Caulif lower au Gratin Roasted Beets

Swiss Chard with White Northern Beans

DINNER DESSERTS

(Choi ce of One)

Blueberry Crème Brulé Chocolate Decedent Berry Coul is

Chocolate Supreme Cake Apple Crisp with Vanil la Bean Ice Cream

Lemon Cheesecake with Fresh Berries Baclava and Chocolate Dipped Strawberries


16

DINNER BUFFET

Appetizer Station available for your buffet

Choice of One – please add $7 .5 per person

Soft Art isan Cheeses, In -Season Fruit with Candied Walnuts, Local Honey and Locally Baked Breads

Proscuitto, Melon and Strawberry Salad with Balsamic Vinaigrette Bruschetta with Feta Cheese and Chopped Pine Nuts

Choice of Three Salads: Grilled Vegetable Antipasto Salad

Tossed Green Salad with Balsamic Vinaigrette or House Made Bleu Cheese Dressing Caesar Salad with Sourdough Croutons and Asiago Cheese

Spinach Salad with Mushrooms, Pickled Red Onions and Hot Bacon Dressing Greek Salad with Feta Cheese, Cucumber and Kalamata Olives

Green Bean Salad with Roma Tomatoes, Bacon Crumble and Fresh Dil l Vegetable Slaw with Carrots, Raisins and Apple

White Bean Salad with Mint Pesto Traditional Macaroni Salad

Choice of Two Entrees: Rosemary and Garlic Roasted Leg of Lamb, Natural Jus Roasted Tri Tip with Forest Mushroom and Bleu Cheese

BBQ Bourbon Baby Back Ribs Stuffed Chicken Breast Florentine

Roasted Herb Crusted Chicken Breast Roasted Pork Loin with Apple, Onion and Raisin Relish

Oven Roasted Duck Breast with a Glaze of Orange and Local Honey Roasted Pacific Salmon with Lime Herb Beurre Blanc

Scallops and Shrimp Lobster Sauce Shrimp Creole with Pecan Rice

Southern Fried Chicken


17

DINNER BUFFET (continued)

Choice of Three Accompaniments:

Baked Potato with Sour Cream, Chives and Bacon Crumble Oven Roasted Red Potatoes with Extra Virgin Olive Oil

Mashed Potatoes with Sharp Cheddar Cheese Steamed mix of Vegetables, Sweet Butter and Dill

Swiss Chard with French White Beans Risotto with Roasted Beets

Cauliflower au Gratin Ratatouil le

Three Grain Rice Pi laf Molasses Baked Beans

Farm Corn on the Cob (seasonal avai labi l i ty)

Choice of Three Desserts: Warm Apple Cobbler

Meyer Lemon Biscott i Cheesecake Two Layer Chocolate Cake with St rawberry Coulis

Double Chocolate Brownies with Walnuts Fruit Tarts

Assorted Peti t Fours and Chocolates Crème Brûle

Tiramisu

Includes Freshly Brewed Starbucks Coffee, Decaffeinated Coffee and Hot TAZO Teas



18

SPECIALTY DINNER BUFFETS

Burger Barbeque

Iceberg Chop Salad with Olives, Bacon Crumble, Peppers, Bleu Cheese and Onions Picnic Potato Salad

Sliced Vine Ripened Tomatoes with Buffa lo Mozzarella and Basil Gri l led Black Angus Burgers

Chicken with Ja lapeño BBQ Sauce Roasted Red Potatoes with Rosemary and Extra Virgin Olive Oil

Molasses Baked Beans Cantaloupe, Honey Dew and Watermelon

Apple Turnovers


Vegetarian Options are Avai lable upon Request

Outdoor Venue is available for an addit ional $150 fee

Mediterranean Feast

Horiatiki Greek Salad with Feta Cheese, Grape Tomatoes, Kalamata Olives, Greek Peppers, tossed in Oregano, Lemon and Extra Virgin Olive Oil

White Bean Salad with Roasted Garlic and Mint Parsley Pesto Dolmathes-Grape Leaves fi l led with Rice, Pine Nuts, Onions , Tomatoes,

Dil l and Raisins with Tzatziki Sauce Spinach and Feta Cheese Baked in Phyllo Crispy Dough

Moussaka – Layers of Eggplant, Potatoes, Zucchini , Ground Beef Lemon Oregano Chicken with Garlic Roasted New Potatoes

Roasted Leg of Spring Lamb Minestra with Tomatoes, Scall ions, Roasted Garlic, Kefalotiri Cheese and Lemon Broth

Walnut and Pistachio Baklava with Local Honey Syrup Kourabiedes – Greek Sugar Cookies

Greek thick Yogurt with Walnuts and Local Honey



19

SPECIALTY DINNER BUFFETS

Pizza Bar

Baby Arugula Frezé and Radicchio Salad with Ital ian Vinaigrette Vine Ripened Tomatoes with Buffalo Mozzarella Cheese and Sweet Basil

Country Olives, Pepperoncinis

Mediterranean Pizza with Artichokes, Kalamata Olives, Roma Tomatoes, Spinach, Basil Pesto and Feta Cheese

Pepperoni Pizza

Ital ian Sausage Pizza with Mushrooms, Peppers and Onions

Spaghetti with Sic i l ian Meat Balls

Garl ic Bread Tiramisu Cannoli

$39 per person

(25 person minimum)


20

HORS ‘d OEUVRES STATIONS

Wine Country Imported and Domestic Artisan

Cheeses Charcuterie Platter Sliced Baguettes ,

Locally Baked Breads and Crackers $19 per person

Seafood Gala Oysters on the Half Shell

with Mignonette Dungeness Crab Salad served on

Belgium Endive Leaves Pacif ic White Prawns

House Made Smoked Salmon Locally Baked Breads, Crackers and

Lavash $23 per person

Indian Summer Dill Smoked Salmon

Venison with Juniper Marinade and Apple Currant Je l ly

Gri l led Polenta Cake with Roasted Corn Smoked Trout, Dil l Aioli

Locally Baked Breads and Crackers $21 per person

Pacific Rim California Rol ls

Pepper Crusted Ahi with Wasabi and Seaweed Salad

Cucumber & Green Onion Salad Salmon Lomi-Lomi

$22 per person

Pasta Tuscan Style

Three Cheese Raviol is with Mint Pesto Penne Rigati over Roasted Tomatoes, Mushrooms and Garlic

White Bean Salad with Proscuitto and Mozzarella Crostini with Extra Virgin Olive Oil , Asiago Cheese and

Sun Dried Tomatoes $20 per person


21

CARVING STATIONS To be ordered in conjunction with our Hors d ’ oeuvres Stat ions

Roasted Tenderloin of Beef Whole Grain Mustard Jus, Bearnaise and Creamed Horseradish

Peti te Ciabata Rolls $25 per person

Serv e s 20 gue s t s

Whole Roasted Prime Rib

Creamed Horseradish and Dijon Mustard Peti te Ciabata Rolls

$22 per person Serv e s 40 gue s t s

Baron of Beef Whole Grain Mustard, Mayonnaise , Horseradish Sauce

Sourdough Rolls $20 per person


Bone-In Maple Glazed Ham Cinnamon Apple Chutney and Honey Mustard

$20 per person Serv e s 30 gue s t s

Lemon Sage Roasted Whole Turkey

Crnaberry Chutney, Pan Gravy $20 per person


Herb Roasted Leg of Lamb

Minted Thyme Jus, Petite Sourdough Rol ls $20 per person


Please add $150 Carving Fee


22

PASSED OR TRAYS (priced per dozen pieces)

Oysters on the Half Shell $49 New Zealand Lamb Loll ipops with Rosemary and Garl ic $60 Bruschetta with Fresh Mozzarella and Garden Tomatoes $40 Mini Crab Cakes with Bel l Pepper Rémoulade $49 Chicken Satay with Peanut Sauce $46 Garden Vegetable Spring Rolls $46 Pot St ickers with Thai Red Chile Sauce $46 Beef Kabobs $47 Scallops Wrapped in Pancetta with Lemon Balsamic Syrup $49 Spanikopitas $46 Mushroom Caps Stuffed with Dungeness Crab $49 Sici l ian Meat Bal ls Putanesca $46 Fried Oysters with Traditional Cocktail Sauce $49 Steamed Prawns with Traditional Cocktai l Sauce and Lemon* $48 *served ch i l l ed Chef’s Fresh Made Canapés $40

DISPLAYS (priced per person) Crudité with Tzatziki and Bleu Cheese Dressing $6.5

In Season Fruit and Berries $6.5

Imported and Domestic Artisan Cheeses served with an Assortment of Locally Baked Breads and Crackers $8.5 Antipasto Display of Gri l led Vegetables, Country Olives, Sweet Peppers, Pepperoni, Sa lami and Fresh Mozzarella serve d with Locally Baked Breads and Crackers $8.5 Wheel of Brie served with Locally Baked Breads , Crackers & Lavash $125


23

WINE, BEER AND SPIRITS Beverage Service from our Fully Stocked Portable Bars and a Selection of Bott led Wines, Sparkling Wines and Customized Bars are Available. Note that we require a 7-day notice . Hosted (Open) Bar and No-Host (Cash) Bar Please note that prices on Hosted Bars do not include appl icable sales taxes and taxable service charge . One bartender per 100 guests wil l be provided with a $150 service fee. Well Bar Prices: Hosted Open Bar No-Host Cash Bar

Mixed Cocktails $8 $9 Wines by the Glass $7 $8 Imported & Microbrew Beers by the Bottle $6 $7 Sodas and Mineral Water $4 $5 Juices $4 $5

Premium Bars are also available.

SPECIALTY BARS We are delighted to mix the Perfect Cocktail for your Special Occasion. Please let us know if you have a Signature Cocktai l you would l ike served at your Event. Martini Bar Featuring Hangar One, Absolute, Kettle One, $12 per cocktai l Tanqueray, Boodles and Beefeater Tequila and Margarita Bar Featuring Jose Cuervo, Cabo Wabo, and Cazedores $12 per cocktai l Tropical Bar Featuring Captain Morgan, Malibu, and Bacardi Light blended drinks $15 per cocktai l


24

Catering Policies

ASSIGNMENT/CONFIRMATION OF FUNCTION SPACE: Please contact the Hotel at least one month before your event to review and confirm the details for your event, including menus, decorations, entertainment and beverage service. Upon review of your event requirements, Banquet Event Orders (“BEO”) will be sent to you to confirm all final arrangements and prices. These BEO’s must be signed and returned prior to the event and will serve as a part of this agreement. The Hotel reserves the right to assign another room for your function in the event that room originally designated for such function shall become unavailable or inappropriate in the hotel’s sole opinion. You agree to confirm with us the assigned function space before printing any materials listing specific meeting or function locations.

GUARANTEE OF ANTICIPATED REVENUE: At least 72 hours (three business days) before your event, you must inform us, in writing, of the exact number of people who will attend your event. This number will not be subject to any further reduction after the guarantee has been given. If the event is held, but the Hotel does not realize the total revenue anticipated from your event, you agree to pay performance damages. The damages owed will be the amount necessary for the Hotel to receive no less than 80% of the total anticipated revenue from your event. You will be charged based on the event guarantee that you give us or the anticipated revenue indicated at the time you signed this agreement, whichever is greater. We will not undertake to serve more than 3% more than this guaranteed minimum.

MENU SELECTION: When planning your menu we suggest selecting a common main course, however, you may offer a choice of main course options if the following guidelines have been met: A maximum of two main courses options, plus a vegetarian alternative, may be offered. The catering department must be provided with an exact breakdown of the two main courses selected no later than ten (10) days prior to the event. The higher-priced main course will prevail for both meal selections. All additional courses (appetizers, salad, dessert) must be pre-selected. Entrée selections must be indicated to us at each place setting with a pre-set place card provided by you that includes a symbol indicating the main course. For groups of less than 15 persons, a limited menu will be provided.

All food and beverage purchased from the hotel must be consumed during the function and may not be taken from the premise by the client or invited guests. Exception to this policy must be made in writing to the hotel 14 days prior to event. Handling charges may apply.

LABOR CHARGE: If the guaranteed number for your event is less than twenty (20) persons, we will add a $50.00 labor charge to your account. This will be used to cover our costs of the event and will not be distributed as a service charge or gratuity to our employees working at your event.

OVERTIME: You agree to begin your event promptly at the scheduled start time and agree to have your guests, invitees and other persons vacate the designated event space at the end time indicated on the final EO. You further agree to reimburse us for any overtime wage payments or other expense incurred by us because of your failure to comply with these regulations.

PRICE INCREASES: Prices on the enclosed menus are subject to change, but will be confirmed ninety (90) days prior to your event. There may be increases in prices due to unforeseen changes in market conditions at the time of your event. We will communicate these increases to you in advance. We will require written confirmation that you agree to pay these increased prices. Alternatively, we, at our option, may in such event make reasonable substitutions in menus and you agree to accept such substitutions.

SET UP CHARGES. The Embassy Suites Napa Valley will provide executive set (note pads, pens, pitchers of ice water, glasses and hard candy) in all meeting rooms. Should extensive meeting room set-ups or elaborate staging be required, there will be a set-up charge to cover Hotel costs and additional labor. If equipment is necessary that exceeds Hotel’s inventory, then you agree to pay for the cost of renting this additional equipment. You agree to indemnify us for any damage caused to any Hotel property as a result of drayage related to your event, whether caused by you, your agents, employees, contractors, or agents.

OUTSIDE FOOD AND BEVERAGE: Embassy Suites Napa Valley is the sole provider of food and beverage for all meeting/banquet events. You must obtain prior approval from us before you bring in any food or non-alcoholic beverages from outside sources. A Hold Harmless Agreement and Liability Insurance are required if food or beverage products not purchased and served by Hotel staff are brought in for consumption by your guests. Service fees will apply to any outside food or beverage served in our function space regardless if Hotel labor is required. Due to state law, you may not bring into the Hotel alcoholic beverages.

AUDIO VISUAL: Our full service Audio Visual Department is available to assist you during your event and is the exclusive provider of audio/visual equipment and rental for the Hotel. Should you wish to bring in your own audio visual equipment, your master account will be charged 20% of the equipment rental price. You agree to follow the hotel policies for setting up your equipment and will need to contact our audio/visual department 14 days prior to your event. Should you require assistance from our on-site technician during your event, a $65.00 labor fee per hour will be charged to your master account.


25

DISPLAYS AND DECORATIONS: All displays and/or decorations will be subject to our prior written approval and we reserve the right to contract and charge for Hotel staff to provide the labor for any installations or removals of such. We are not responsible for any loss or damage to property belonging to you or your attendees and do not maintain insurance covering it. Items may not be attached to any stationary wall, floor, window or ceiling with nails, staples, tape or any other substance other than those provided by the Hotel. Any damage to the hotel will be charged to your master account.

DELIVERIES: Arrangements for delivery of packages should be made through the catering office. Receiving, handling and shipping charges may apply. No COD packages will be accepted. A storage fee of $25.00 per parcel per day will be charged for all parcels that are delivered more than three (3) days prior to your event. The Hotel policies on safe package handling are based on advice from the United States Postal Service (USPS) and the federal Centers for Disease Control and Prevention (CDC).

All packages for your program must be labeled as follows:

Embassy Suites Napa Valley

Group Name and Event Dates

Attention: Your on-site contact’s name

1075 California Blvd.,

Napa, CA 94559

SECURITY: If required, in our sole judgment, in order to maintain adequate security measures in light of the size and/or nature of your function, you will provide, at your expense, security personnel supplied by a reputable licensed guard or security agency doing business in the city or county in which we are located, which agency will be subject to our prior approval. Such security personnel may not carry weapons.

PROMOTIONAL CONSIDERATIONS: We have the right to review and approve any advertisements or promotional materials in connection with your function which specifically reference the Embassy Suites name or logo. Embassy does not offer or accept any terms or conditions which provide commissions, rebates, or other forms of compensation related to revenue for food, beverage, room or equipment rental.

OUTSIDE CONTRACTORS/VENDORS: Upon contracting with Embassy Suites Napa Valley, we will provide a complete referral list of approved outside contractors/vendors who may assist you with flowers, photography, music, transportation and cakes. If you prefer, you may make arrangements with your own outside contractor(s). Embassy Suites Napa Valley reserves the right to approve or refuse any outside contractor.

MUSIC: All musicians must be appropriate, including proper attire and behavior, and willing to comply with the Hotel’s standards. All amplified music must be contained indoors and must conclude by 12:00am Friday & Saturdays and by 10:00pm Sunday through Thursday.

AUXILIARY AIDS: The Hotel represents and you acknowledge that the Hotel facilities being rented for you including guest rooms, common areas and transportation services will be in compliance with our public accommodation requirements under the Americans With Disabilities Act. You agree that you will furnish to us a list of any auxiliary aids needed by your attendees in meeting or function space at least two weeks prior to your event. You agree to pay all charges associated with the provision of such aids by the Hotel.

Catering Menus 2013 - Hilton · 2013-03-22 · Baclava Freshly Brewed Starbucks Coffee, Decaf, and...

Documents

Transcript of Catering Menus 2013 - Hilton · 2013-03-22 · Baclava Freshly Brewed Starbucks Coffee, Decaf, and...