elegant events SEPT-DEC | 2013 w e d d i n g s

Thank you so much for considering the Hilton

Orlando/Altamonte Springs for your special day.

Your wedding is the beginning of a significant

milestone in life and we are glad that we can be a

part of it. Our team here at the hotel is ready to walk

you through the details of your wedding experience

starting at our beautiful ballroom space, guestrooms

and our delicious culinary delights. Most importantly

we are here to work with you on making your

wedding visions reality.

To schedule a time to visit please call us at

407.830.1985. We look forward to having you and

your family visit our beautiful hotel.

T

350 S. Northlake Blvd, Altamonte Springs, FL 32701

T: 407.830.1985 F: 407.830.9378

www.OrlandoAltamonteSprings.Hilton.com

on your engagement Zhaydrix Robles serves as the

hotels Catering Sales Manager

for weddings and social events.

An 18-year hospitality veteran,

Zhay brings to our hotel many

years of experience in event

planning, management and

design. Starting his career in

the hotel industry, having

worked for prestigious hotels

companies such as Buena Vista

Hospitality Group, Wyndham

Hotels, Gaylord Hotels and

most recently with Marriott

International. Now he is happy

to call the Hilton

Orlando/Altamonte his home.

Nora Galdaino serves as the

hotels Executive Chef, leading

the culinary team and raising the

standards of food quality and

design. Starting her professional

career in 1992, she has gained

great culinary experience

working with notable restaurants

and hotels such as Nikolas

Nikolas in Hawaii, Westin Maui

Hotel, Hyatt Hotels Corporation

in Orlando and most recently

from the Isleworth Golf and

Country Club, one of Americas

highly regarded private clubs.

She currently serves as the

President for the American

Culinary Federation Central

Florida Chapter.

Congratulations

Zhaydrix Robles Catering Sales Manager

Nora Galdiano, CEC, ACE Executive Chef

For any wedding, celebration or social event inquiries please

contact him directly at 407.262.4504 or

Zhaydrix.Robles@Hilton.com . features

Rehearsal Dinner Package

NEW Wedding Benefits

Latin and Asian Menus

Current Booking Promotions

Upcoming Events

on the cover Wedding Cake

Courtesy of Anna Cakes

407.792.8096

www.AnnaCakes.com

D e l e c t a b l e B U F F E T S T Y L E

Starter

Baby Spinach Salad Fresh spinach leaves, shaved red onions, mandarin oranges

dressed in a raspberry vinaigrette.

Clam Chowder A hearty, creamy delight with clams and potatoes

Entrees and Sides

Mini Burger Bar Mini Beef Patties – Lolla Rossa Greens – Roma Tomatoes Caramelized Onions with cheese, ketchup and mustard.

~ Chef attended option available for 75++ ~

Carolina BBQ Rubbed brisket slow roasted in house carolina BBQ sauce.

Crimini Mushroom Risotto Risotto with crimini Mushroom and asiago cheese.

accompanied with roasted garlic mashed potatoes

A trio of chef prepared bread rolls with butter Beverage Service of preset iced water and unsweetened iced tea, fresh

brewed regular or decaf coffee on a station.

45++ per person

Other menu options are available for selection in our current banquet menus for your event

A customary 22% service charge and 6% sales tax will be added.

Rehear s a l Dinn e r

Y o u r R e c e p t i o n

wedding benefits

your wedding reception - Ballroom space for your reception.

- Five hour celebration event, including the one hour pre-reception.

- Setup of banquet tables and dance floor.

- Elegant white or black floor length table linen and napkins.

- Matching white or black cloth chair covers & satin sash from hotels vendor.

- Chargers for your places settings in gold, silver and black.

- Bridal reception room during the cocktail hour.

- Champagne toast and/or Sparkling Cider before dinner service.

- Cake cutting service for your wedding cake.

- Tasting of selected menu for up to four guests with confirmed event.

the new mr. and mrs. - Complimentary guestroom accommodations for the bride and groom, on their wedding night.

- Complimentary guestroom accommodations for the brides parents for the wedding night.

- Exclusive special upgrade rates to hotel suites and townhomes based on availability.

- Breakfast for the newlyweds the morning after in our U-Restaurant or In Room Dining.

- Earn Hilton Honors points on food and beverage spent on your wedding celebration.

your family and friends - Group guest room rates.

- Customized wedding guest webpage for your guests to place reservations.

- Complimentary internet in guestroom and front desk lobby.

- Complimentary parking.

Included with all of our wedding packages a delicious pre-reception menu for your guests to enjoy right before your beautiful reception.

R e f r e s h i n g D i s p l a y s S E L E C T I O N O F O N E

Domestic & Imported Cheeses A colorful display of domestic and imported cheese garnished with fresh

berries, accompanied with a fine selection of water crackers.

Antipasto Our finest blend of delicacies that include genoa salami, capicola, provolone, ciligienne mozzarella, grape tomatoes, vegetable salad,

flatbreads and grissini sticks.

Fresh Seasonal Fruit Display A rainbow of color, fresh seasonal fruit and berries.

Classic Crudite An array of assorted crisp vegetables accompanied with ranch dressing.

H o r s d ’ o e u v r e s S E L E C T I O N O F T H R E E

B U T L E R P A S S E D o r D I S P L A Y E D

Bacon wrapped scallops Spanakopita

Coconut shrimp Thai chicken skewers

Petit brie and raspberry en croute Asian spring rolls

Shrimp-n-grit spoons Mini crab cakes Caprese Skewers

Shrimp cocktail shooters Finger sandwiches (varieties of tuna, egg and ham & swiss cheese)

Hummus with pita chips Smoked salmon pinwheels

Bruschetta on crostini

BASED ON FOUR PIECES PER PERSON

Additional Hors d’oeuvres available at 300.00++ per 100 pieces

A customary 22% service charge and 6% sales tax will be added. .

Befor e t h e r e c e p t i o n s t a r t s . . .

P L A T E D M E N U

Salads S E L E C T I O N O F O N E

Mixed Field Greens Fresh harvested field greens and crisp vegetables served

with ranch and balsamic vinaigrette dressings

Classic Caesar Fresh crisp romaine leaves prepared with herb croutons

with our classic Caesar dressing

Entrées S E L E C T I O N O F T W O

Medallions of Beef Two petite filets topped with subtle cognac peppercorn sauce

Roasted Pork Loin Pork loin with apple demi glace

Stuffed Breast of Chicken Chicken breast stuffed with julienne vegetables

and swiss cheese, red pepper coulis

Chicken Marsala Seared chicken breast with mushroom sauce

Salmon Baked Salmon, tomato fennel jus

Accompanied with a choice of herb baby potatoes, garlic smashed potatoes or rice pilaf

and fresh seasonal vegetables

A trio of chef prepared bread rolls with butter Beverage Service of preset iced water, unsweetened iced tea,

freshly brewed coffee, hot tea and decaffeinated coffee.

61++ per person

P L A T E D M E N U

Salads S E L E C T I O N O F O N E

Caprese Vine ripened tomato and fresh mozzarella and topped

with a drizzle of extra virgin olive oil and basil

Roasted Red Delicious Apple Crisp romaine lettuce, dried cranberries, toasted walnuts,

and goat cheese with roasted shallot vinaigrette

Mixed Field Greens Fresh harvested field greens and crisp vegetables served with

ranch and balsamic vinaigrette dressings

Classic Caesar Fresh crisp romaine leaves prepared with herb croutons with

our classic Caesar dressing

Entrées S E L E C T I O N O F T W O

Filet Mignon Grilled filet with port wine demi

Petite Filet and Salmon Grilled petite filet of beef, port wine demi and Atlantic salmon , dill beurre blanc

Breast of Chicken and Seared Beef Breast of chicken with red pepper coulis and beef tenderloin with port wine demi

Crab Cake and Grouper Citrus marinated grouper and crab cake

with lemon butter sauce

Accompanied with a choice of herb baby potatoes, garlic smashed potatoes or rice pilaf

and fresh seasonal vegetables

A trio of chef prepared bread rolls with butter Beverage Service of preset iced water, unsweetened iced tea,

freshly brewed coffee, hot tea and decaffeinated coffee.

66++ per person

R u b y

D i a m o n d

A customary 22% service charge and 6% sales tax will be added. A customary 22% service charge and 6% sales tax will be added.

S T A T I O N S T Y L E M E N U B A S E D O N 1 & ½ H O U R S O F S E R V I C E

Salads S E L E C T I O N O F O N E

Caprese Vine ripened tomato and fresh mozzarella and topped

with a drizzle of extra virgin olive oil and basil

Mixed Field Greens Fresh harvested field greens and crisp vegetables served

with ranch and balsamic vinaigrette dressings

Classic Caesar Fresh crisp romaine leaves prepared with herb croutons

with our classic Caesar dressing

Entrées S E L E C T I O N O F T W O

Medallions of Beef Petite filets topped with subtle cognac peppercorn sauce

Chicken Marsala Seared chicken breast with mushroom sauce

Chicken Picatta Sautéed chicken breast with lemon caper butter sauce

Pasta Del Mar Shrimp, scallops, mussels with a tomato basil sauce

over pappardelle

Salmon Baked Salmon, tomato fennel jus.

Carving Station S E L E C T I O N O F O N E

C H E F A T T E N D A N T R E Q U I R E D

Roasted Prime Rib of Beef, Tenderloin of Beef, Salmon Wellington, Roasted Pork Loin, Bourbon Glazed Ham,

Roasted Turkey

Accompanied with a choice of herb baby potatoes, garlic smashed potatoes or rice pilaf

and fresh seasonal vegetables

A trio of chef prepared bread rolls with butter Beverage Service of preset iced water and unsweetened iced

tea, freshly brewed coffee, hot tea and decaffeinated coffee on a station

65++ Per Person 75++ Chef attendant fee per carving station

P L A T E D M E N U

Salads S E L E C T I O N O F O N E

Latin Flair Fresh romaine, piquillo peppers, queso and spicy pepitas

with cumin-lime vinaigrette

Mixed Field Greens Fresh harvested field greens and crisp vegetables served

with ranch and balsamic vinaigrette dressings

Classic Caesar Fresh crisp romaine leaves prepared with herb croutons

with our classic Caesar dressing

Entrées S E L E C T I O N O F T W O

Pernil Braised and seasoned pork shoulder

Bistec a la Plancha A tender steak with chimmichuri sauce

Pollo a la Plancha Chicken breast marinated in garlic and lemon

Mahi-Mahi Rum glazed mahi-mahi with mango pineapple salsa

Arroz con gandules with either sweet plantains or yucca in a garlic, sour orange and extra virgin olive oil

A trio of chef prepared bread rolls with butter Beverage Service of preset iced water, unsweetened iced tea,

freshly brewed coffee, hot tea and decaffeinated coffee.

60++ Per Person

S a p p h i r e

E s m e r a l d a

A customary 22% service charge and 6% sales tax will be added. on both menu selections on this page.

P L A T E D M E N U

Salads S E L E C T I O N O F O N E

Eastern Flair Baby greens, mandarin orange, red peppers, almonds

with orange ginger dressing

Mixed Field Greens Fresh harvested field greens and crisp vegetables served

with ranch and balsamic vinaigrette dressings

Classic Caesar Fresh crisp romaine leaves prepared with herb croutons

with our classic Caesar dressing

Entrées S E L E C T I O N O F T W O

Asian Supreme Chicken A tender supreme chicken breast with a hoisin sriracha glaze

Filet of Beef Filet of beef with Asian demi

Miso Salmon Miso glazed fresh salmon with chili garlic sauce

Accompanied with vegetable fried rice or lo mein and stir fried vegetables of baby bok choy,

shitake mushroom, red pepper and carrots.

A trio of chef prepared bread rolls with butter Beverage Service of preset iced water, unsweetened iced tea,

fresh brewed regular or decaf coffee.

65++ per person

J a d e

E n t r é e O p t i o n s

We are proud to present entrée options as an alternative for you or any guests that

may have dietary restrictions.

Vegetarian Portobello Tower

Roasted Portobello, sautéed spinach, grilled zucchini and yellow squash, roasted red pepper

with house-made tomato sauce

Pappardelle Pasta Pappardelle tossed in a light white wine,

garlic tomato sauce with garden vegetables

Vegetable Wellington Portobello mushroom, broccoli, red pepper

zucchini squash, fontina and mozzarella cheese in puff pastry, red pepper coulis

Additional 5++ per person

Vegan Portobello Tower

Roasted Portobello, sautéed spinach, grilled zucchini and yellow squash, roasted red pepper

with house-made tomato sauce

Tofu Steak Grilled tofu marinated in miso, soy ginger

and scallions over sautéed vegetables

Gluten Free Portobello Tower

Roasted Portobello, sautéed spinach, grilled zucchini and yellow squash, roasted red pepper

with house-made tomato sauce

Grilled Eggplant Eggplant stuffed with julienned vegetables

and herbs, tomato ragout

Children's Entrées Chicken Tenderloins

Fried tender chicken breast tenderloins

Pizza Italiano Personalized pan pizza, cheese or pepperoni

Accompanied with french fries or macaroni & cheese

20++ per person (12 and younger) A customary 22% service charge and 6% sales tax will be added, for both menu options on this page.

Ch am p a g n e Bru n c h Coral

S T A T I O N S T Y L E M E N U

Fresh Seasonal Fruit Display A rainbow of color, fresh seasonal fruit and berries.

Mixed Field Greens Fresh harvested field greens and crisp vegetables served

with ranch and balsamic vinaigrette dressings

Eggs Benedict Our traditional poached egg served on an English style muffin,

with Canadian bacon and Hollandaise sauce

Entrées S E L E C T I O N O F T W O

Chicken Marsala Seared chicken breast with mushroom sauce

Chicken Picatta Sautéed chicken breast with lemon caper butter sauce

Pasta Del Mar Shrimp, scallops, mussels with a tomato basil sauce over pappardelle

Accompaniments Breakfast sausage links and smoked bacon

Fresh seasonal vegetables and herb baby potatoes Bakery basket with muffins and Danish with assorted jellies & preserves

Preset Mimosas and Iced Water on tables.

A beverage stations of Orange Juice and Apple Juice, Freshly brewed coffee, tea and decaffeinated coffee.

47++ per person

A customary 22% service charge and 6% sales tax will be added.

Beer, Wine and Soft Drinks

Call Brands Bar

Premium Brands Bar

One Hour 10++ 11++ 13++

Two Hour 14++ 17++ 18++

Three Hour 18++ 22++ 25++

Four Hour 22++ 28++ 30++

Per Hour Add On 7++ 9++ 11++

B A R & B E V E R A G E P A C K A G E S P R I C E D P E R P E R S O N

C O N S U M P T I O N & C A S H B A R P R I C E D P E R B E V E R A G E

Call Brands Premium Brands Domestic Imported

6++ 6.50++ 4.50++ 5++

Wine Cordials Soft Drinks/Juice Bottled Water

6++ 6.75++ 3++ 3++

O T H E R V A R I E T I E S

Unlimited Soft Drinks and Bottled Water 6++ per Person, per Hour

Wine by the Bottle 20++ and up based on selection

Champagne Toast 3.50++ per person, per glass

Champagne by the Bottle 24++ per bottle

Signature Drinks Margaritas, Sangria, Mimosa

45++ per gallon

S T O C K E D B R A N D S

Call Brands Smirnoff Vodka, Beefeater Gin, Bacardi Rum,

Jose Cuervo Tequila, Dewar’s Scotch, Jack Daniels Bourbon, Canadian Club Rye

Premium Brands Absolut Vodka, Tanqueray Gin, Captain Morgan Rum, Jose Cuervo 1800 Tequila,

Chivas Regal Whiskey, Makers Mark Bourbon, Crown Royal Rye

Call & Premium Brands include Domestic and Imported Beer, Soft Drinks,

Juice and Bottled Water

Bevera g e Ser v i c e

A customary 22% service charge and 6% sales tax will be added.

Bal l r o o m Spa c e C r y s t a l B a l l r o o m

6,720 square feet in total Section A ~ 750 square feet Section B ~ 750 square feet

Section C ~ 1,680 square feet Section D ~ 1,680 square feet Section E ~ 1,860 square feet

Maximum seating for 460 in banquet rounds of 10

Divisible into smaller ballrooms

R o y a l P a l m B a l l r o o m 3,600 square feet

Maximum seating for 210 in banquet rounds of 10

Beautiful windows and natural light

C a p i t a l B a l l r o o m 2,050 total square feet

Capital I ~ 1,025 square feet Capital II ~ 1,025 square feet

Maximum seating for 120 in banquet rounds of 10

Divisible into smaller ballrooms

The hotel features additional meeting space that includes smaller meeting rooms, a boardroom and amphitheater.

Entry Entry

wedd ing ceremon ies

Our Venue is perfect for your wedding ceremony. Having 19,500

square feet of total meeting space we can find the perfect ballroom

space to host your beautiful wedding ceremony.

Contact our catering sales manager for further details on pricing

and ways to package your wedding ceremony space into your

reception.

gift bags

We are pleased to assist in enhancing your event needs at the hotel

by taking care of delivering any of your gift bags directly to the

assigned guests guestroom for a nominal charge of $1.50++ per

bag.

Arrangements with our catering sales manager a week in advance is

highly recommended so we can ensure timely delivery of your

guest gifts.

guestrooms & su i tes

Our hotel is always open for you and your important

guests and we can extend group room rates. Contact your

our catering sales department at 407-262-4504/407-830-

1985 for further details and availability.

Our guestrooms recently renovated, the spacious guest

rooms feature either one king bed or two doubles, lounge

chair, desk and armoire. Stay entertained with a 37 inch

HD flat screen TV with On Command video, pay-per-view movies and special sports channels. Amenities

include two-line speakerphones, coffee maker with complimentary coffee, hair dryer and iron/ironing

board.

How do I secure a wedding reception date? You will meet with our catering sales manager to review all your date

and time options for your event. To secure the space the Hilton

Orlando/Altamonte will require a signed contract, credit card

guarantee and deposit.

What are the service charges and sales tax amounts?

A taxable service charge of 22% and the current sales tax in this

county is 6%.

When should we discuss and make our menu selections? You can do this anytime depending on your current timeline, you

can plan them as early as you would like based on your final

decision. We suggest finalizing menus at a minimum of 2-3 months

prior to your event.

Does the hotel have a cake-cutting fee? Yes, our current wedding packages do include a cake cutting fee for

your wedding cake.

When should we notify the hotel of our guaranteed guest attendance?

The couple should communicate final attendance numbers to the

Hilton Orlando/Altamonte Springs by noon, 3 business days prior to

the function. These numbers should reflect overall attendance and

specific numbers for entrees on plated functions.

What kind of linens does the hotel provide? Included in our wedding packages we are pleased to extend elegant

white and black floor length linens for our banquet rounds and

toppers for our rectangular tables. Provided in our packages include

the choice of white or black napkins and cloth chair covers.

What does the Hilton Orlando/Altamonte provide for my wedding celebration? To ease the stress of wedding planning, we are pleased to provide

full service, including food and beverage, servers, bartenders, tables,

banquet chairs, included packaged linens, votive candles, china,

silverware, glassware, toasting flutes, cake knife and dance floors,

staging and set-up and tear-down of your event.

Can I use outside vendors?

Yes you can! We are also happy to share a list of recommended

vendors, such as wedding coordinators, florists, entertainment

providers (band/DJ), photographers, videographers, decor and

lighting.

Does the hotel offer special room rates for our guests? We are pleased to extend preferred group rates for your out of town

guests, those rates are determined at time of contract with the hotel.

You will also receive a complimentary web link for your guests to

book their reservations online.

(Continued)

FAQ ’s

Making dreams come true one event at a time

407-739-5740

Technology

meets Inspiration

407.232.1922

407-900-1860 SweetBlissSweets@outlook.com

COUTURE CANDY BAR

Does my guestroom block allow for all of my guests to be on the same floor or next to each other? The hotel cannot confirm that all rooms are next to each other, if you

require connecting rooms please indicate that need at time of

reservation.

How many guests are seated at each table?

We use 72 inch rounds on our banquet sets that we seat at a

standard of 10 guests per table. Based on final attendance we can

make accommodations for rounds of 8 or 9 when you start assigning

tables for your guests.

Do I need to hire a wedding coordinator? A wedding coordinator is highly recommended and indicated as a

need on your contract with the hotel. Your catering sales manager

and banquet teams will be focused on your overall room setup of

tables, chairs and sets for your banquet food and beverage. A

wedding coordinator (professional or designated family member) is

highly recommended to orchestrate setups of your décor elements,

gift table, sign in book and orchestrate the family for photos and

special moments.

Need for information! If you have any other questions, please feel free to contact us at

407.830.1985 and let us know. We would be glad to help guide you

and your needs for your wedding or social event.

FAQ ’s

Tel (407) 601-3765 Jeff@OrlandoDJ.com

407-203-8827 AtmospheresFloral.com

Hannah Courtelis Wedding Planner

407.423.9011 www.afriendaffair.com

cur rent p romot ions

Save the Date Cards for your wedding With any wedding booking, we will include save the date

cards with our preferred vendor. See our catering sales

manager for details on this great offer.

Package your bar and save With any of our current wedding packages, add a four hour

call brand bar for an additional $23.00++ per person.

events at the H i l ton Or lando/A l tamonte

At the Hilton we always have great events for our valued clients LIKE YOU! Give us a call at 407.830.1985

and speak with our Catering Sales team to hear about any special events that we may be hosting.

Red Hot Wednesday Wednesday, October 10, 2013 | Prepare to sizzle at 6:00pm

RSVP for one of Altamonte’s great events Red Hot Wednesday. Enjoy some great entertainment and meet

the Hilton Orlando Team. RSVP to 407.830.1985, limited space available.

Four Seasons Bridal Expo At the Hilton Orlando/Altamonte

October 27, 2013 | 12:00pm – 4:00pm

Purchase tickets at www.WeddingEventDesigners.com