GENERAL INFORMATION
These printed menus are guidelines designed to assist you in selecting a menu for your event. The Hilton San Francisco Financial District catering staff will be happy to prepare unique menus for each individual event. All prices are subject to increase and should be confirmed by your Catering Manager
G U A R A N T E E In arranging for private events, a guaranteed number of guests attending are required for all catered meal functions. Final attendance
must be confirmed by 11 a.m. three business days in advance or the expected attendance will become the final guarantee, not subject
to reduction. For per person meals, the hotel will set and prepare for 3% above the guarantee.
D E C O R A T I O N S Arrangements for floral centerpieces, linens and special props may be made through your Catering Manager. All decorations must meet with
the approval of the San Francisco Fire Department. The c l ient is responsible for obtaining an y/al l permits needed. The hotel will not permit the affixing of anything to the walls or ceiling of rooms.
S E C U R I T Y The hotel may require a security officer for certain events. Only hotel approved security companies may be used. Upon request, a Hold
Harmless and Certificate of Insurance may be required on file with your Catering Manager seven days in advance of your event, which lists
the Hilton San Francisco Financial District, as well as, Hilton Hotels Corporation as additional insured.
L A B O R C H A R G E S There will be a labor charge of $125.00 applied to all breakfast, lunch and dinner functions with fewer than 25 guests.
Bartender fees of $175.00 per bartender will be applied to all bars for up to three hours of service. Additional hours will be $50.00 per hour, per bartender.
Carvers, Chefs, Station Attendants, Butler Style Servers, and additional wait staff are available at $175.00 per person for up to a three hour period.
Wait service hours, including setup and tear-down, are 3 hours for breakfast, 3 hours for luncheon, 4 hours for dinner and 4 hours for
reception/dinner. If event extends beyond these times, additional labor charges of $25.00 per waiter, per hour, or portion of, will apply.
E L E C T R I C A L / A U D I O V I S U A L A complete line of modern audio visual equipment and services are available through our in-house Ballroom Operations and
Presentation Services for your audio visual solutions. Your Catering Manager can assist you with these services.
E X T R A I T E M S No food or beverage of any kind may be brought in to the hotel by the client or his/her attendees.
The hotel assumes no responsibility for loss or damage to items left in a function room prior to, during, or after an event. Specific
branded items are subject to availability.
S H I P P I N G S E R V I C E S You may ship your boxes to the hotel for arrival of no more than 3 working days prior to your meeting. Please ensure that the name of the
on-site contact, the date of your function, and the name of your Catering Manager is included on the shipping label.
The costs for handling boxes each way (inbound and outbound) are
0 – 30lbs = $15.00 per box
31 – 99lbs = $50.00 per box
Pallets = $100.00 per pallet
The hotel will not assume responsibility for any boxes left on property in function space.
C O N T A C T I N F O R M A T I O N Hilton San Francisco Financial District
750 Kearny Street
San Francisco, CA 94108
(415) 433-6600
www.sanfranciscohiltonhotel.com
S E R V I C E C H A R G E A N D S A L E S T A X Currently a 23% service charge and applicable state sales tax of 8.75% will be added to all food and beverage charges. According to California Tax
Codes, service charges are subject to sales tax.
CONTINENTAL BREAKFASTS
THE CONTINENTAL
Fresh Baked Croissants, Muffins and Danish Fruit Spreads and Sweet Butter Fresh Orange, Grapefruit, and Cranberry Juices Fresh Brewed Coffee, Decaf and Assorted Hot Teas
THE HILTON CONTINENTAL
Sliced Seasonal Fresh Fruit and Berries Assorted Fruit Yogurts & Homemade Granola Assorted Breakfast Cereals with Whole and Low Fat Milk Fresh Baked Croissants, Muffins and Danish Assorted Mini Bagels with Assorted Cream Cheeses Fruit Spreads and Sweet Butter Fresh Orange, Grapefruit, and Cranberry Juices Fresh Brewed Coffee, Decaf and Assorted Hot Teas
ENHANCEMENTS & ALA CARTE _______________________________________________________________________________________________________________________________________
Flaky Croissant Breakfast Sandwich Locally Baked Croissant with Cage Free Scrambled Eggs, Sharp Cheddar Cheese and Nueske’s Canadian Bacon
Fresh Start Frittata Cage Free Egg Whites, Tuscan Kale, Cherry Tomatoes, Red Onion, Jack Cheese
Locally Made City View Dim Sum (5 dozen minimum) An assortment of Shumai, Cha Siu Bao, Pot Sticker with Assorted Sauces
Cage Free Hen Eggs Fluffy Scrambled Hen Eggs with Locally Made Fiscalini Cheddar and Chives
Smoked Salmon Platter With the Traditional Red Onion, Capers, Hard Boiled Hen Eggs, Philadelphia Cream Cheese and “Everything” Bagels
Steel Cut Irish Oatmeal Served with California Almonds, Sun Ripe Raisins, Brown Sugar and Cinnamon
French Toast, Pancakes, or Waffles
Applewood Bacon, Pork Sausage, or Chicken Apple Sausage
Breakfast Potatoes
Sliced Fresh Fruit
Assorted Danish, Croissant, Muffin or Bagel (1 dozen minimum each)
Yogurt and Berry Parfaits
Individual Fruit Yogurt or Greek
Hard Boiled Eggs
HOT BREAKFASTS
BUFFET BREAKFAST (25 person minimum)
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FARM FRESH BREAKFAST
Sliced Seasonal Fresh Fruit and Berries Assorted Fruit Yogurts & Homemade Granola Assorted Breakfast Cereals with Whole and Low Fat Milk Fresh Bakery Selections and Local Specialties with No Two Days Alike Assorted Mini Bagels with Assorted Cream Cheeses Fruit Spreads and Sweet Butter Scrambled Farm Fresh Hen Eggs with Chives Nueske’s Applewood Smoked Bacon Aidell’s Chicken Apple Sausage Country Style Potatoes Fresh Orange, Grapefruit, and Cranberry Juices Fresh Brewed Coffee, Decaf and Assorted Hot Teas
PLATED BREAKFASTS _______________________________________________________________________________________________________________________________________
Farmhouse Breakfast Cage Free Hen Eggs with Chives, Country Potatoes, Choice of Grilled Ham, Nueske’s Bacon, or Aidell’s Chicken Apple Sausage
Fresh Start Frittatas Free Range Egg Whites, Tuscan Kale, Vine Ripe, Tomatoes, Red Onion, and Jack Cheese served with Aidell’s Chicken Apple Sausage, and Country Potatoes
Stuffed French Toast Locally Sourced Pullman Bread Stuffed with Roasted Bananas, Nutella, and Topped with Hazelnuts
California Benedict Whole Wheat English Muffin, Smoked Salmon, Haas Avocado, and a Seasonal Citrus Hollandaise
Steak and Eggs Grilled Brandt Beef Rib Eye, Scrambled Hen Eggs with Chives, Blistered Vine Ripe Tomatoes, Country Potatoes, and Chipotle Hollandaise
BREAK MENUS
THEMED BREAK PACKAGES (25 person minimum) _______________________________________________________________________________________________________________________________________
SUPERFOODS
Hummus and Seasonal Vegetable Crudité Terra Vegetable Chips Greek Yogurt with House Made Granola
CHOCOLATE INDULGENCE
Fresh Baked Chocolate Chip Cookies Ganache Enrobed Brownie Bites with
Preserved Stone Fruits
San Francisco’s Own IT’S-IT Ice Cream Sandwiches
THE ESCAPE
Coconut Water and Cucumber Water Peter Thomas Roth Lotions Seasonal Sliced Fruit & Berries Roasted California Almonds
À LA CARTE
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Coca-Cola Soft Drinks
Bottled Waters Naked Fruit Smoothies
Red Bull, Diet Red Bull
Izze Sparkling Soda
Starbucks Iced Frappuccino
Freshly Brewed Coffee, Decaf, Hot Water with Assorted Teas
Iced Tea or Lemonade
Orange, Grapefruit, Apple, or Cranberry Juice
Whole Fresh Fruit
Individual Bags of Chips: Pop Chips, Kettle Chips, or Pita Chips
Individual Bags of Trail Mix
Freshly Baked Cookies or Brownies
Locally Made Mini Cupcakes
Soft Baked Pretzels with Sea Salt
Freshly Baked Coffee Cake or Banana Bread (12 slices each)
Our Freshly Baked Cookies and Brownies can be made gluten free upon request
COLD LUNCH MENUS
GRAB AND GO BOXES All Grab and Go Boxes come with a Cookie, Bag of Chips, and Whole Fresh Fruit
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Sandwich Selections
Turkey BLT Slow Roasted Organic Turkey Breast, Nueske’s Applewood Smoked Bacon, Leaf Lettuce, Hot Tomatoes, Swiss Cheese, and Basil Spread on Herbed Focaccia
Roasted Veggie Wrap with Hummus An array of Roasted Vegetables, Roasted Garlic Hummus Wrapped in a Spinach Tortillas
Spicy Chicken Sandwich Roasted Chicken Breast and Pepper Jack Cheese, Jalapeno Peppers, Hothouse Tomatoes, Leaf Lettuce, Chipotle Aioli on a Artisanal Roll
Honey Roasted Ham Slow Roasted Shaved Ham and Caramelized Onions, Hothouse Tomatoes, Leaf Lettuce and Sweet Mustard Spread on a Dutch Crunch Roll
Slow Roasted Beef Pepper Crusted Beef with Jack Cheese, Caramelized Onions, Leaf Lettuce and Whole Grain Mustard on a Sour Baguette
Salad Selections
Chicken Caesar Roasted Organic Chicken Breast, Hearts of Romaine Lettuce, Classic Caesar Dressing, Parmesan Cheese and Herbed Croutons
Italian Chop Genoa Salami, Provolone Cheese, Black Forest Ham, Roma Tomatoes, Red Bell Peppers, and Classic Italian Dressing
Strawberry and Brie Coke Family Farms Baby Mixed Greens, Fresh Strawberries, Pecan, Brie Cheese, Smoked Bacon, Red Onion, and Raspberry Vinaigrette
Chicken Cobb Roasted Organic Chicken Breast, Haas Avocado, Smoked Bacon, Roma Tomatoes, Hard Boiled Egg, Romaine Lettuce, and a Lemon Dijon Vinaigrette
Breads on Sandwiches can be made gluten free upon request
SANDWICH BUFFETS
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CALIFORNIA DELICATESSEN
Baby Field Greens with Hothouse Cucumber and Cherry
Tomatoes served with Balsamic Vinaigrette
Pasta Salad with Basil Pesto and Cherry Tomatoes
Fresh Sliced Seasonal Fruits
Sliced Deli Meats and Cheeses:
Roast Turkey, Black Forest Ham, Salami and Roast Beef
Swiss, Monterey Jack and Cheddar Cheese
Lettuce, Tomato, Red onion and Dill Pickles
Deli Mustard, Mayonnaise, and Creamed Horseradish
Variety of Artisan Breads
Kettle Potato Chips
Assorted Cookies and Brownies
READY TO GO DELI
Chopped Romaine Lettuce with Focaccia Croutons, Parmesan
Cheese and Traditional Caesar Dressing
Fresh Sliced Seasonal Fruit
Pasta Salad with Basil Pesto and Cherry Tomatoes
Sliced Turkey with Provolone, Lettuce, Tomato, Avocado and Pesto
Aioli on a Whole Wheat Mini Baguette
Roast Beef and Swiss with Lettuce, Tomato, and Dijonnaise on
Dutch Crunch
Roasted Vegetable Wrap with Hummus
Kettle Potato Chips
Assorted Cookies and Brownies
PLATED MENUS
All menus come with Freshly Baked Rolls, Butter, Coffee, Decaf, and Tea Service
Please select your menu with at least three courses (1 choice of each for the Starter and Dessert) If more than one entrée choice is selected, the higher priced entrée will prevail
Entrée Counts are due 3 business days prior
BEGINNINGS _______________________________________________________________________________________________________________________________________
Seasonal Selections of Squash Soup
Spring: Patty Pan and Crookneck Squash with Pea and Mint Crème Fraiche
Summer: Saffron Scented Gold Bar Squash with Piquillo Pepper Crème Fraiche
Fall: Roasted Butternut Squash Soup scented with Nutmeg and Sage
Winter: Kobocha Squash and Golden Beet with Dill Crème Fraiche
Tuscan Kale and Cannellini Bean Rancho Gordo Beans stewed in a Parmesan Broth and Garnished with Pancetta
Tomato Basil Bisque Sun Ripened Tomatoes Slowly Cooked with Garlic and Fresh Basil
Lobster Bisque A Rich and Decadent Broth Thickened with a Slight Amount of Cream and garnished with Chunks of Lobster and Chives
Seasonal Salad Selections Spring: Mixed Greens, Snap Peas, Pea Tendrils, and Baby Carrots with a Green Goddess Dressing
Summer: Baby Arugula, Patty Pan Squash, Toasted Pine Nuts, Shaved Radish and Cherry Tomatoes with Pesto Vinaigrette
Fall: Mixed Chicories, Grilled Autumn Squashes, Spiced Pumpkin Seeds and Laura Chenel Goat Cheese with a Balsamic Vinaigrette
Winter: Baby Kale, Roasted Beets and Toasted Walnuts with Pomegranate Vinaigrette
Caesar Salad Tender Hearts of Romaine, Garlic Herb Croutons, Classic Caesar Dressing and Grana Padano Cheese
Wedge of Baby Iceberg Lettuce Served Along Smoky Bacon, Cherry Tomatoes, Pt. Reyes Blue Cheese Crumbles, Breakfast Radish and Fines Herbs
House Salad Baby Field Greens with Roma Tomatoes, English Cucumbers and Balsamic
Endive Salad
Mixed Endive with Toasted Pine Nuts, Black Olives, Living Water Cress and served with a Piquillo Pepper Vinaigrette
SWEET ENDINGS _______________________________________________________________________________________________________________________________________
Red Velvet Cake Served with a White Chocolate Drizzle and Butter Cream Frosting
Tiramisu Layered with Rich Mascarpone and Coffee Soaked Genoise
Strawberry Shortcake Fresh California Strawberries Topped with Whipped Cream
New York Style Cheesecake Classic Cheesecake Served on a Graham Cracker Crust and Fresh Berries
Coconut Haupia Coconut Rum Custard Filling On a Vanilla Cake with Freshly Shaved Coconut
Chocolate Banana Foster Cake Served with Chocolate Fudge Sauce and a Rich Banana Caramel Filling
Flourless Chocolate Mousse Served with Fresh Seasonal Berries and a Raspberry Coulis
Tres Leches Cake Served with Whipped Cream and White Chocolate on Top
PLATED MENUS
CONT’D
ENTREES _______________________________________________________________________________________________________________________________________
Seared Salmon by the Seasons
Spring: Creamy polenta, Delta Asparagus and Baby Onions with a Charred Tomato Sauce
Summer: Toasted Couscous, Grilled Eggplant and Swiss Chard with a Sun Gold Tomato Vinaigrette
Fall: Roasted New Crop Potatoes, Tuscan Kale, Smoky Bacon and Garlic Confit with a Red Wine Reduction
Winter: Puree of Garnet Yams, Braised Collard Greens and Roasted Shallots with a Chipotle Butter Sauce
Herb Crusted Mahi Mahi
Warm Quinoa Tabouleh, Baby Squash, Black Olives, and a Tomato Caper Coulis
Pesto Marinated Tiger Prawns
California Wild Rice Pilaf, Grilled Zucchini and Squash, Cherry Tomatoes and a Meyer Lemon Buerre Blanc
Olive Oil Poached Halibut
Roasted Crookneck and Zucchini Squash, Grilled Eggplant and Toasted Couscous with a Golden Tomato Vinaigrette
Surf and Turf
Grilled Filet Mignon and a Butter Poached Lobster Tail, Pommes Duchesse, and Seasonal Vegetables with a Truffle Jus
Rosemary Brined Bone in Pork Chop
Bacon and Cheddar Whipped Potatoes, Grilled Broccolini and Cherry Tomatoes with a Whole grain Mustard jus
Moroccan Spiced Lamb Sirloin
Toasted Couscous, Kalamata Olives, Broccoli Florets, Baby Carrots and a Piquillo Pepper Jus
Korean Style Grilled Chicken Bulgogi
Organic Chicken Breast, Kimchi Fried Rice, Sugar Snap Peas, Baby Squash, Cherry Tomatoes and a Roasted Pepper Sauce
Herb Roasted Chicken Breast
Organic Chicken Breast, Smoked Gouda Whipped Potatoes and Seasonal Vegetables with a Natural Jus Lie
Grilled Brandt Family Beef New York Strip
Roasted New Crop Potatoes, Delta Asparagus, Sautéed Mushrooms, Cherry Tomatoes and a Classic Bordelaise Sauce
Roasted Butternut Squash Ravioli
Toasted Pecans, Braised Spinach and Bermuda Onions with a Sage Brown Butter Sauce
Market Vegetable Wellington
Sautéed Vegetables in a Rich Tomato Ragout Stuffed in Flaky Puff Pastry on a bed of Sautéed Spinach and Pesto Cream
BUFFET MENUS
AMERICANA TABLES With the melting pot that is America we have taken the liberty to highlight some of our classical regional favorites.
All menus come with Coffee, Decaf, and Tea Service
(25 person minimum)
SOUTHERN PROVISIONS
Chicken and Dumplings Traditional Coleslaw on Butter Lettuce Cups Baby Iceberg Wedge Salad with Smoky Bacon, Radish,
Pt Reyes Blue Cheese
Seasonal Fruit Salad with Mint and Citrus Zest Smoked Baby Back Ribs with Kansas City Style Sauce Grilled Chicken with a Whole Grain Mustard Glaze Sautéed Blue Lake Beans with Toasted Pecans Whipped Country Style Yukon Gold Potatoes Freshly Baked Buttermilk Biscuits Red Velvet Cake
CALIFORNIA FARM TO TABLE
Hot House Tomato Soup Baby Mixed Greens with Laura Chenel Goat Cheese, Cherry
Tomatoes and Aged Balsamic Vinaigrette
Belgian Endive and Baby Arugula, Seasonal Citrus and Toasted Walnuts with a Raspberry Walnut Vinaigrette
Sliced Seasonal Fruit and Berries Lemon Pepper Pacific Salmon with a Fire Roasted Tomato Sauce
Herb Roasted Chicken with a Whole Grain Mustard Jus Roasted Yukon Gold Potatoes Seasonal Vegetables Petite Strawberry Shortcakes
NEW ENGLAND STAPLES
New England Style Clam Chowder Cobb Salad with Hearts of Romaine, Hard Boiled Eggs,
Smoky Bacon, Grilled Free Range Chicken and Point Reyes Blue Cheese
Salad of Baby Mixed Greens with Hoop House Cucumbers,
Cherry Tomatoes and an Aged Balsamic Vinaigrette
Sliced Seasonal Fruit and Berries Herb Crusted Atlantic Cod in a Lemon Caper Sauce Yankee Pot Roast Style Braised Short Ribs with Baby
Onions and a Stout Jus
Orecchiette Pasta Tossed in a Pesto Cream with Grana
Padano Cheese
Roasted New Crop Potatoes A Blend of Baby Carrots and Seasonal Brassicas Boston Crème Pies
SOUTHWEST
Chuck Wagon Chile with all the “Fixins”
Santa Fe Salad with Baby Iceberg Lettuce, Roasted Corn, Black
Beans, Cotija Cheese, Crispy Tortilla Strips and an Avocado Green Goddess Dressing
Refreshing Jicama, Sweet Watermelon and Cucumber Salad with Shaved Red Onions and a Cilantro Lime Dressing
Chipotle Rubbed Brick Chicken in a Rich Mole Sauce Slow Roasted Pork Carnitas served in a Chile Verde Sauce Warm Flour and Corn Tortillas Rancho Gordo Black Beans with Roasted Peppers and Pickled
Red Onions
Cilantro and Lime Rice Grilled Squash and Zucchini Tres Leches Cake
BUFFET MENUS
CONT’D
BUILD YOUR OWN TABLE
Lunch Choose up to 2 Starters, 2 Entrees, and 1 side
Dinner Choose up to 3 Starters, 3 Entrees, and 1 side
Starter Selections _______________________________________________________________________________________________________________________________________
Classic Caesar Salad with Focaccia Croutons
Caprese with Hothouse Tomatoes and Buffalo Mozzarella
Local Mixed Greens with Shaved Radish and Pickled Red Onions
Pasta Salad with Basil Pesto and Olives
Tomato Basil Soup
New England Clam Chowder
Chicken Noodle Soup
Entree Selections _______________________________________________________________________________________________________________________________________
Baby Back Ribs
with House Barbeque
Herb Roasted Chicken
with a Natural Jus
Lemon Pepper Salmon
with Fire Roasted Tomato Sauce
Braised Short Ribs with Baby Onions
and a Stout Jus
Herb Crusted Cod in a Lemon Caper Sauce
Gilled Petite Filet of Beef
with Mushroom Jus
Side Selections _______________________________________________________________________________________________________________________________________
Whipped Yukon Gold Potatoes
Roasted New Crop Potatoes
Creamy Polenta
Wild Rice Pilaf
Lime Cilantro Rice
Chipotle Roasted Yams
Served with Chef’s Seasonal Vegetables, Chef’s Selections of Dessert, and Coffee & Tea Service
RECEPTION MENUS
Individual Hors D’oeuvres (25 piece minimum per item)
Cold Hors D’oeuvres _______________________________________________________________________________________________________________________________________
Seared Ahi Tuna with Seaweed on Daikon Radish
Dungeness Crab Salad in a Cucumber Cup
Pepper Crusted Brie with California Grapes on Crostini
Bosc Pear and Gorgonzola on Crostini
Smoked Chicken Breast with Papaya on Multigrain Baguette
Smoked Duck Breast with Cranberry Mousse on Rye Bread
Asparagus Wrapped in Smoked Salmon
Avocado Cream Cheese with Roasted Peppers on Crostini
Tomato and Basil Bruschetta
Deviled Eggs with Black Caviar Cherry Tomato and Buffalo Mozzarella
Hot Hors D’oeuvres _______________________________________________________________________________________________________________________________________
Crispy Artichoke Hearts Stuffed with a Boursin Mousse
Miniature Dungeness Crab Cakes with Sweet Pepper Relish
Miniature Beef Wellingtons with Dijonaise
Sun Dried Tomato and Feta in Filo Dough Miniature Chicken Cordon Bleu
with Marinara
City View Dim Sum Pork Buns with Sesame Sauce
Thai Marinated Beef Sates
with Spicy Peanut Sauce
Pecan Crusted Chicken Sate with Honey Mustard Sauce
Shrimp Siu Mai with Chili garlic Sauce
Brie and Raspberry En Croute
Vegetable Pot Sticker with Sesame Sauce
Wild Mushroom Filo Purses
RECEPTION MENUS
CONT’D
DISPLAYS _______________________________________________________________________________________________________________________________________
Antipasti An array of Salami, Prosciutto, Marinated Olives, Artichoke Hearts, Fire Roasted Peppers and Buffalo Mozzarella served with Flatbread
Fresh Vegetable Crudités An Array of Crisp Seasonal Vegetables Served with Roasted Red Pepper Hummus and Creamy Buttermilk Dressing
Fresh Fruit Display Sliced Seasonal Fresh Fruit and Berries with Greek Yogurt
Local Cheese Board An Assortment of Cowgirl Creamery Cheeses with Preserved and Fresh Fruit, Toasted Pecans, Flatbread and Crackers
Best of the Bay Raw Bar All Raw Bar Items are Presented on Ice with Cocktail Sauce, Champagne Cucumber Mignonette, and Fresh Citrus.
Tomales Bay Oysters on the Half Shell
Wild Salmon Ceviche Shooters
Dungeness Crab Legs
Chilled Jumbo Tiger Prawns
Lebanese Style Roasted Leg of Lamb (Serves 40 guests)
Accompanied by Red Onions, Fresh Mint, Warm Flat Bread and a Cool Cucumber Greek Yogurt Sauce
Slow Roasted Striploin of Brandt Beef (Serves 35 guests)
Point Reyes Blue Cheese, Pickled Red Onions, Roasted Garlic Aioli and Freshly Baked Parker House Rolls
Salmon En Croute (Serves 30 guests)
Seared Pacific Salmon Stuffed with Baby Spinach and Wild Mushrooms Wrapped in Puff Pastry and Accompanied by Meyer Lemon Beurre Blanc
BEVERAGE SERVICES
HO S TE D A ND C AS H BAR
Prices are per drink upon consumption H O S T E D B A R C A S H B A R
Name Brands $10 $11
Premium Brands $11 $12
Liquors $11 $12
Domestic Beer $8 $9
Imported Beer, Micro Beers $9 $10
California Wines (Private Label) $9 $10
Soft Drinks, Mineral Water $6 $7
Prices are per person packages H O S T E D
NAME BRANDS B A R
HOSTED
P R E M I U M BAR HOSTED SOFT BAR
One Hour $30 $36 $25
Two Hours $40 $47 $36
Three Hours $50 $58 $45
Four Hours $60 $69 $54
R E C E P T I O N S I N P R I V A T E B A N Q U E T R O OM All Alcoholic Beverages are served on a per drink or per person basis only in our private banquet rooms.
B A R T E N D E R S E R V I C E S A fee of $175.00 per bartender will be applied to all bars for up to three (3) hours of service. Additional hours: $50.00 per hour, per bartender.
C O R K A G E C H A R G E
Clients may bring in donated wines or champagnes which do not appear on our wine list. The Hilton San Francisco Financial District will apply
a corkage charge of:
$20.00 per 750 ml bottle of wine
$25.00 per 750 ml bottle of champagne
23% service charge will be added, based on the hotel’s selling price.
H O S T E D B A R S 23% service charge and current sales tax will be applied to all hosted bars.
Please note that the Hilton San Francisco Financial District, as the sole alcoholic beverage licensee, is subject to the regulations of the State
Alcoholic Beverage Commission. Violations of those regulations may jeopardize the hotel’s license. Therefore, we request your cooperation
in honoring the hotel’s policy of prohibiting the consumption of alcoholic beverages from outside sources without authorization and
appropriate corkage.
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