2009 banquet menu packet

8/14/2019 2009 Banquet Menu Packet

1/33

HYATT REGENCY ST. LOUIS RIVERFRONT CATERING MENU

315 Chestnut Street St. Louis, MO 63102. Tel: 314 655 1234 . Fax: 314-241 -6618


2/33

BREAKFAST BUFFETS

BREAKFAST BUFFET #1

Selection of Chilled Juices

Sliced Fresh Melons

Assorted Cereals with Dry Fruits and Nuts

Freshly Scrambled Eggs

Crisp Bacon and Pork Sausage

Spiced and Roasted Red Skin Potatoes, Fresh

Chives

Selection of Freshly Made Bakeries

25.00 per guest

BREAKFAST BUFFET #2


Individual cups of House Made Granola

topped with Pistachios and Almonds

Plain Yogurt accompanied by Fresh Fruit

Compotes

Cinnamon French Toast with Warm Maple

Syrup

Fluffy Scrambled Eggs with Cheddar Cheese

and Chives

Crisp Bacon and Turkey Sausage

Herbed Roasted Potatoes

Assortment of Breakfast Muffins, Croissants

and Breakfast Breads

29.00 per guest

Service charge: 22% Tax: 9.741% (8.241 Sales Tax - 1.5% City Tax)


3/33

CONTINENTAL BREAKFAST

HYATT SIGNATURE CONTINENTAL


Fresh Seasonal Fruits

Selection of Freshly Made Bakeries,

No Two Days are Alike

Hyatt Berry Almond Croustade

18.00 per guest

CONTINENTAL BREAKFAST


Sliced Fresh Seasonal Melons and Fruits

Cereal Station with Dried Fruit and Nuts

Selection of Freshly Made Bakeries

22.00 per guest

STAYFIT CONTINENTAL BREAKFAST

Selection of Individual Bottled Natural Juices

Seasonal Fresh Fruit

House Made Granola Bars

Oat Bran and Citrus Muffins

Low Fat Yogurt Parfaits

Green and White Teas

21.00 per guest



4/33

BREAKFAST ENHANCEMENTS

BUILD YOUR OWN GRANOLA

Enhance our Chef's Granola with your choice

of the following: Coconut, Pistachios, Sliced

Almonds, Fresh Berries, Dried Pineapple,

Dried Cherries, Honey and Yogurt

9.00 per guest

BREAKFAST SANDWICHHam, Egg and Cheese Croissant

Sausage and Cheddar Cheese Buttermilk

Biscuit

Vegetable, Potato and Cheese Burrito

Bacon, Sausage, Egg, Potato, Pepper Jack

Cheese Burrito

6.25 per guest

CUSTOM OATMEAL

Steel Cut Oats topped with guests choice of

Fruits, Nuts and Spice.

Selection to include:Sliced Almonds,

Walnuts and Pistachios. Dried Apricots,

Apples and Raisins. Maple Syrup, Brown

Sugar, Cinnamon, Nutmeg and Ginger.

9.50 per guest

OMELET STATION*

Prepared to Order Omelets made with Fresh

Eggs, Egg Whites and Egg Beaters

Customized with a Selection of Meats

Cheeses and Vegetables

12.00 per guest

HYATT SIGNATURE FRENCH TOAST

STATION*

Prepared in View

Cinnamon French Toast, Warm

Roasted Fruit

Vanilla and Cornflake Crusted Citrus FrenchToast

White Chocolate French Toast,

Fresh Strawberries

Maple and Fruit Syrups, Orange, Honey and

Chocolate Butters

12.00 per guest



5/33

PLATED BREAKFAST

THE ALL AMERICAN BREAKFAST

Freshly Scrambled Eggs with your choice of Smoked Bacon or Country Style Sausage.

Served with our Signature Breakfast Potatoes and Roasted Tomato

20.00 per guest

BREAKFAST CREPES

Tender Crepes filled with Hazelnut and Ricotta. Served with Brown Buttered Apples and

Rosemary-Brown Sugar Bacon

20.00 per guest

STAYFIT FRENCH TOAST

Pecan Crusted Whole Grain French Toast, Orange Confit, Roasted Apples and

Dried Cherries. Accompanied by a Yogurt Parfait with Blueberries and Fresh Basil

20.00 per guest

BREAKFAST STRATA

Fresh Eggs baked with Sausage, Jack Cheese and Cheddar, Served with Breakfast

PotatoES and Tomato Provencal

18.00 per guest

TRADITIONAL EGGS BENEDICT

Soft Poached Eggs on a Toasted English Muffin

with Canadian Bacon and Fresh Hollandaise Sauce, Roasted Red-Skinned Potatoes andTomato Provencal

25.00 per guest



6/33

MORNING SUGGESTIONS

Todays Freshly Baked Muffins, Croissants and Danish

39.00 per dozen

Breakfast Breads

Carrot-Coconut, Banana-Cinnamon and Date- Nut Breads

6.00 per guest

Coffee Cakes

Apple-Cranberry, Banana-Chocolate Chip and

Stay Fit Blueberry-Lemon Poppy Seed

51.00 per dozen

Assortment of Fresh Bagels with Cream Cheese

39.00 per dozen

Hyatts Signature Fruit Croustade

3.75 per guest

Sliced and Whole Fruits

6.00 per guest

Assorted Fruit Yogurts

4.00 per each

Assorted Boxed Cereals with 2% and Skim Milk

4.00 per guest

Assorted Energy Bars

Eat Natural, Kind and Cliff

3.75 per guest

Assorted Biscotti

3.75 per guest

Smoked Salmon Platter

4.25 per guest

European Meat and Cheese Display

4.25 per guest



7/33

AFTERNOON TREATS

Jumbo Home Style Cookies

39.00 per dozen

Chocolate Brownies, Pecan and Lemon Bars

39.00 per dozen

Assorted Gourmet Spiced Nuts

7.50 per guest

Whole Fruit

2.75 per piece

Sliced Fruit in Season

6.00 per guest

Dry Snacks

Pretzels, Bagel Crisps, Pita Chips, with Humus, Baba Ghanoush and

Carrot Dip

6.00 per guest

Ted Drewes Frozen Custard

6.75 per guest

Gus' Pretzels with Grain Mustard

2.00 per each

Ice Cream Bars and Frozen Fruit Bars

4.50 per guest



8/33

COFFEE BREAK SOLUTIONS

Starbucks Coffee, House Blend-Regular and

Decaffeinated Coffee and Tazo Tea

56.00 per gallon

Regular, Diet and Decaffeinated Pepsi Soft

Drinks, Still and Sparkling Waters

3.75 per each

Chilled Orange, Tomato, Grapefruit and

Cranberry Juices

4.00 per each

Bottled Iced Teas, Lemonade, Specialty

Waters or Starbucks Frappucino

4.50 per each

Blended Coffee and Iced Coffee Drinks*

Freshly prepared with Flavored Syrups and

Ice Cream Toppers

9.00 per guest

Fresh Fruit Smoothies made to order*

7.00 per guest

Fitz's Locally Brewed

Regular and Diet Root Beer

4.00 per each

* Requires an attendant at $100.00



9/33

THEMED BREAKS

CRUNCH

Your guests can create their own treat by

mixing:

Walnuts, Pecans, Almonds, Pistachios,

Macadamia Nuts

White Chocolate Bits, Milk Chocolate Chips,

M&Ms

Raisins, Dried Cherries, Apricots, Papaya,

Pineapple

Coffee Presentation

Infused Water

13.00 per guest

RETRO

Jars of Old Time Candy

Fresh Popcorn

Chocolate Dipped Apple Wedges topped with

Nuts and Caramel

Root Beer, Orange and Regular Sodas

Coffee Presentation

14.00 per guest

TASTE OF ST. LOUIS

Gus' Pretzels with Mustard and Cheese

Sauce

Toasted Ravioli with Marinara

Ted Drewes Frozen Custard

Gooey Butter Cake

Fitz's Regular and Diet Root Beer

Coffee Presentation

15.00 per guest

Minimum of 25 Guests Required for Themed Breaks



10/33

THEMED BREAKS

APPLE GREEN

Petite Green Apples

Cinnamon-Apple Coffee Cake

Apple-Walnut Muffins

Apple Wedges with Caramel Dipping Sauce

Apple-Rosemary Ice Tea

Coffee Presentation

15.00 per guest

LEMON DROP

Lemon Bars

Petite Lemon Meringue Tarts

Lemon Tea Cookies

Lemon Poppy Seed Coffee Cake

House Made Lemonade

15.00 per guest

7TH INNING STRETCH

Miniature Hot Dogs with Mustard, Ketchup and Relish

Fresh Popcorn

Nachos with Cheese Sauce and Jalapenos

Individual Bags of Peanuts in the Shell

Assorted Sodas

16.00

MILK & COOKIES*

Freshly made Sugar Cookies and Cupcakes with Flavored

Icings, Sprinkles, Coconut and Chocolate Chips, Crushed

Nuts

Oberweis Regular and Flavored Milks

Assorted Sodas

Coffee Presentation

13.00 per guest

IT'S FIESTA TIME*

Fresh, Made-to-Order Quesadillas with Seasoned Chicken,

Chorizo Sausage or Vegetables

Tortilla Chips with Nacho Sauce

Fresh Salsa, Pico de Gallo, Sour Cream and Guacamole

Churros and Sopaipillas with Honey

16.00 per guest

Minimum of 25 Guests Required for Themed Breaks



11/33


12/33

LUNCH

All lunch items include Bread Service, Starbucks Coffee and TazoTea

LUNCH #5

Caesar Salad-Crisp Romaine Lettuce with a Garlic Crouton

Dry Rubbed Breast of Chicken served on a Bed of Saffron-Herb Orzo

Crme Brulee Tart

28.00 per guest

LUNCH #6

Stay Fit French Bean Salad, Roasted Potatoes, Caramelized Shallots and

Cooked Concasse

Choice of :

Cedar Roasted Salmon

Grilled Organic Chicken

Apple Tart

32.00 per guest

LUNCH #7

Soup and Sandwich Starter, Petite Grilled Cheese and Roasted Tomato Soup

Grilled Flat Iron Steak Salad, with Maytag Blue Cheese

28.00 per guest



13/33

LUNCH ALTERNATIVE OPTIONS

MONDAY

Rosemary Polenta with Fontina, Roasted Mushrooms, Tomatoes, Extra Virgin Olive Oil

TUESDAY

Lemon Confit Risotto with Grilled Asparagus, Peas, Parmesan

WEDNESDAY

Seared Blackened Tofu with Garlicky Spinach, Soba

THURSDAY

Spicy Lentil Chili paired with a Mozzarella-Basil Panini

FRIDAY

Butternut Squash Ravioli with Roasted Seasonal Squash, Shiitake Mushrooms, Pignoli, Sage

SATURDAY

Ricotta Dumplings, Tomato Confit, Fresh Sage and Pecorino

SUNDAYGrilled Vegetable Brochette with Brown Rice Pilaf, Warm Tomato-Caper Vinaigrette



14/33

LUNCH BUFFETS

SOUTHWEST BISTRO

Tortilla Soup with Avocado, Sour Cream and Lime

Green Chile Corn Bread, Butter and Local Honey

Southwestern Caesar Salad with Roasted Corn, Black Beans and

Garlic Chipotle Chili Dressing

Jicama Cilantro Mango Salad

Oven Roasted Sea Bass, Three Bean Stew and Roasted

Poblano Salsa

Ancho Short Ribs with Chili Barbecue

SWB Mac n Cheese, Chilies and Three Cheeses

Individual Lemon and Tequila Tarts

40.00 per guest

ALTO

Roasted Tomato and Bell Pepper Soup

Grilled Asparagus with Herbed Bread Crumbs, Gorgonzola Cheese

and Toasted Pinenuts

Roasted Radicchio and Arugula Salad, Reggiano and Toasted

Hazelnuts

Seared Salmon with Caponata

Roasted Chicken Breast with New Potatoes, Tomatoes, Portobello

Assorted Antipasti of Olives, Roasted Tomato and Bruschetta

Ciabatta Bread

Tiramisu and Amaretto Cookies

38.00 per guest

Minimum of 30 Guests Required for Lunch Buffets



15/33

LUNCH BUFFETS

STAY FIT

Tomato White Bean Soup

Arugula Bosc Pear and Reggiano Salad, Lemon-Grape

Seed Vinaigrette

Avocado and Tomato Salad, Cumin Dressing

Grilled Sage Chicken Breast with Mixed Grains, Herb Jus

Todays Catch with Lemon Confit and Broccolini

Whole Wheat Penne Pasta with Romano Beans, Goat

Cheese

Green Tea and Honey Panna Cotta

38.00 per guest

NEW YORK DELI BUFFET

Chefs Soup du Jour

Romaine Caesar Salad with Garlic Crostini

Asparagus Salad with Roasted Tomatoes, Grilled

Mushrooms and Rosemary

The Butchers Fare Tuna Salad, Roasted Turkey Breast,Honey Glazed Smoked Ham, Garlic Seared Roast Beef

Emmenthal Swiss, Cheddar and Provolone Cheeses

Regional Bread Presentation

Individual Bags of Potato Chips

New York Black and White Cookies

Carrot Cake topped with Caramel Walnuts

32.00 per guest

ST. LOUIS BBQ BUFFET

Corn Chowder

Collard Greens and Baked Beans

Cole Slaw and Potato Salad

BBQ Pork Steaks

Hickory Smoked Chicken

Spiced Mac n Cheese

Sweet Corn Bread

Seasonal Fruit Cobbler

Gooey Butter Cake

33.00 per guest




16/33

LUNCH BUFFETS

THE LOCAL MARKET

"The Hill"

Tomato and Buffalo Mozzarella Salad

Romaine Hearts, Grated Parmesan Cheese with Caesar Dressing

Chicken Marsala

Shrimp Sauteed in Garlic, Butter and White Wine

Mostaccioli with Meat Sauce

Chef's Selection of Italian Vegetables

Tiramisu

Cannolis

36.00 per guest

PERSONAL LUNCH BOX*

Cashew Chicken Salad with Mandarin Orange Slices, Scallions, Red Peppers, Sesame

Ginger Dressing

Cobb Salad with Chopped Turkey, Tomatoes, Eggs, Olives, Bacon, Champagne

Vinaigrette

Santa Fe Chicken Wrap with Chipotle Rubbed Chicken Wrapped in a Soft Tortilla with

Jack Cheese, Mixed Greens and Tomatoes

Roasted Turkey, Pesto, Pancetta and Mozzarella Sandwich

Grilled Portabella, Tomato, Red Pepper and Alfalfa Sprouts on a Croissant

Beef Tenderloin with Marinated Red Onion and Horseradish Sauce on a Sourdough Roll

*Seasonal Fruit, Chocolate Chip Cookie, Bottled Water and Sodas

*Served with Each Lunch

23.00 per guest




17/33

PRESENTATION STATIONS

CHILLED SEAFOOD STATION

Jumbo Lemon Shrimp

Crab Claws served with Cocktail Sauce,

Poivre Mignonette and Tabasco Sauces

500.00 per 100 pieces

SUSHI STATION

A variety of California Rolls paired with Nigiri

Salmon, Shrimp and Tuna

Soy Sauce, Pickled Ginger and Wasabi

To include Seasoned Seaweed, Edamame

and Tofu Salads

3 pieces per guest

10.00 per guest

CRUDITSBroccoli, Snow Peas, Celery and Carrots,

Pumpkin Seeds. Olive and Roasted Tomato

Tapenade,Spinach-Ranch, Sesame Crackers

and Wasa Crisps

6.00 per guest

ARTISANAL CHEESE SELECTIONHandcrafted Cheese with Lavosh andBaguettes.

Red Wine Dark Fruit Chutney, Local Honey,

Toasted Nuts and Roasted Fruits

8.00 per guest

ANTIPASTO AND GRILLEDVEGETABLES

Dry Italian Salami and Proscuitto presented

with Marinated Manchego and Mozzarella.

Marinated Vegetables to include: Peppers,

Long Stem Artichoke Hearts, Cipollini Onions

and Assorted Olives. Grilled Asparagus,Pesto Squash, Zucchini and Tomatoes

10.00 per guest

SALTED, SMOKED AND CURED

Slow Roasted Duck, Seasonal Mustard and

Cornichons

Apple Wood Smoked Brisket, Onion-Orange

Compote

House Cured Salmon, Mustard Dill Sauce

Appropriate Breads, Crisps and Crackers

10.00 per guest



18/33

PRESENTATION STATIONS

FAJITAS

Spiced Beef or Chicken

Warm Tortillas, Black Beans, Fresh Salsa, Guacamole, Grated Cheddar and Sour Cream

14.00 per guest

QUESADILLA STATION*

Made to Order with Choice of Chicken, Shrimp or Chorizo Sausage

Pico de Gallo, Sour Cream and Guacamole

14.00 per guest

ASIAN STIR FRY STATION*

Wok Fired Beef, Chicken or Shrimp

Fresh Vegetables with Garlic Ginger Sauce and Steamed Rice

16.00 per guest

PASTA STATION*

Penne and Tortellini

Chicken, Shrimp and Italian Sausage

Tomatoes, Spinach, Mushrooms

Garlic, Olive Oil, White Wine, Salt & Pepper, Crushed Red Pepper and Parmesan

16.00 per guest



19/33

CARVING STATIONS

WHOLE APPLE AND FENNEL ROASTED

TURKEY BREAST*

Spinach Salad with Roasted Shallots and Grilled Peppers

Nutmeg Roasted Acorn Squash Gnocchi

Gourmet Mustards and Turkey Gravy

Apple Raisin Chutney

Buttermilk Biscuits

Serves 40 People

300.00 per each

DRY RUBBED STRIP LOIN*

Caesar Salad with Hand Shaved Parmesan

Roasted Garlic Whipped Potatoes

Horseradish Cream

Whole Grain and Dijon Mustard Assortment of Breads

Serves 40 People

350.00 per each

* requires an attendant at $100 each plus tax



20/33

CARVING STATIONS

SMOKED VIRGINIA HAM*

Warm Sweet Potato Salad

Braised Collard Greens

Assorted Mustards

Buttermilk Biscuits

serves 40 People

325.00 per each

BLACK PEPPER CRUSTED RIB EYE*

Chilled Asparagus Salad

Rosemary Scented New Potatoes

Caramelized Onions and Roasted Mushrooms

Crusty Loaf Breads

serves 40 People

450.00 per each

OAK ROASTED SALMON

Shaved Fennel and Caper Salad

Garden Carrots Roasted with Fresh Thyme

Caper-Herb Tartar Sauce

Grilled Flatbread

serves 40 People

350.00 per each

* requires an attendant at $100 each plus tax



21/33

HORS D'OEUVRES

COLD

Smoked Salmon & Fresh Dill in an Olive Oil ,

Bread Cup

4.00 per piece

Tamarind Ahi Poke in a Crispy Wonton

4.00 per piece

Charred Lamb and Moroccan Vegetable

Relish in a Phyllo Cup

4.00 per piece

Chipotle Roasted Shrimp, Pico de Gallo

Brunoise on Polenta Crouton

4.00 per piece

Gruyere-Thyme Coin Topped with Camembert

4.00 per each

Tiny Tomato Caprese with Organic Olive Oil

and Micro Basil

5.00 per piece

Shrimp BLT with Smoked Bacon, Tarragon

Aioli

4.00 per piece

Pecan Pork Tenderloin, Spiced Apricot

Chutney

5.00 per piece

Blue Cheese Filled Black Figs, Sugared

Pecans

4.00 per piece

Tandoori Chicken with Mango Tartlette, Micro

Cilantro

4.00 per piece

Lobster and Tarragon Aioli, Wonton Basket

5.00 per piece

Spanish Saffron Torta with Smoked Paprika

Aioli

4.00 per piece

Chilled Seared Shrimp with Orange Dust on

Arugula

4.00 per piece

Pear Bruschetta with Gorgonzola and

Silvered Almond

4.00 per piece

Crostini with Manchego, Cherry Chutney and

Shallot

4.00 per piece

Minimum of 50 Pieces Each



22/33

HORS D'OEUVRES

HOT

Five Spice Chicken with Orange-Ginger Dipping Sauce

4.00 per piece

Medjool Dates Wrapped with Bacon and Almond

4.00 per piece

Tandori Chicken Skewers with Cucumber Raita and GaramMasala

4.00 per piece

Smoked Chicken and Leek Turnover

4.00 per piece

Lobster Risotto Lollipops with Citrus Aioli

6.00 per piece

Spiced Katafi Shrimp with Mango Cream

5.00 per piece

Moroccan Lamb Phyllo Roll with Tahini Dip

5.00 per piece

Thai Chicken Satay with Basil Peanut Sauce

4.00 per piece

Braised Buffalo Brisket, Jalapeno-Cheddar Corn Biscuit

5.00 per each

Baked Kumomoto Oysters Casino

5.00 per piece

Baked Oysters with Chorizo, White Cheddar and Crme

Fraiche

5.00 per each

Salt Cured Salmon Tarts with Preserved Lemon and Fennel

Herb Salad

4.00 per piece

Indian Vegetable Samosa with a Tamarind Dipping Sauce

4.00 per piece

Tomato, Basil and Goat Cheese Tarts with Black Olive and

Lemon Oil

4.00 per piece

Polenta and Cheese Tartlets, Seasoned Tomato and Basil

4.00 per piece

Mini Braised Artichoke and Pepper Pizza

4.00 per piece

Minimum of 50 Pieces Each



23/33

PERSONAL PREFERENCE

GUESTS CHOOSE THEIR OWN ENTRE IN A BANQUET SETTING.

Better than the standard dualentre option, more elegant than the casual buffet

We feature four-course meals with a choice of four entrees. The planner chooses the appetizer, salad and dessert in advance.

A custom printed menu featuring four entre selections is provided for guests at each setting.

Specially trained servers take your guests order as they are seated.

An option designed to satisfy individual tastes and preferences.



24/33

PERSONAL PREFERENCE MENU

All Dinners include Bread Service, Starbucks Coffee and TazoTea

PLANNERS CHOICE APPETIZERS

Fresh Jumbo Crab Cake served over Pepper Relish

Sliced Mushroom Strudel with Feta Cheese and Red

Pepper Coulis

Herb Gnocchi with Roasted Tomato and Basil

Wild Mushroom Bisque, Julienne of Duck Breast and

Porcini Drizzle

PLANNERS CHOICE SALAD

Heirloom Tomatoes, Red Oak and Ricotta Salata, Walnuts

and Green Tapenade Dressing

Golden Beet Salad with Composed Greens and Red Shiso

Vinaigrette

Three Endive Salad, Candied Nuts, Dried Cranberries and

Raspberry Dressing

Bibb Lettuce with Marinated Artichoke and Pisto

PLANNERS CHOICE DESSERT

Chilled Red Currant Cheesecake, Pine Nut Crust,

Pomegranate Sauce

Vanilla Crme Brulee with Chocolate Dipped Shortbread

Pear and Almond Frangipane Tart with Cinnamon Cream

and Honey Tulle



25/33

PERSONAL PREFERENCE MENU

All Dinners include Bread Service, Starbucks Coffee and TazoTea

INDIVIDUAL GUESTS CHOICE ENTRES

(Planner chooses four items including one vegetarian option)

Pistachio Crusted Rack of Lamb with Braised Leeks and Broad Bean Mint Puree

Wild Salmon with Pan Sauted Apples with Mixed Pepper Tuille and Ice Cider Reduction

Peppered Pork Loin with Savoy Cabbage, Caramelized Onion and Guinness Broth

Peppered Beef Tenderloin, Sweet Potato Cakes, Herb Grilled Heirloom Tomatoes and Banyuls Reduction

Herb Crusted Chicken Breast with Leek Orzo Risotto, Marjoram and Syrah Sauce

Seared Bass on Roasted Asparagus with Saffron Cream and Olive oil Mashed Potatoes

Potato Torta with Caramelized Onion and Arugula

Chefs choice of accompaniments

71.00 per guest



26/33

DINNER

All Dinners include Bread Service, Starbucks Coffee and Tazo Teas

DINNER #1

Chefs Soup du Jour

French Served Apple, Endive and Feta Salad,

Lemon-Thyme Vinaigrette

Filet Mignon topped with Apple Cider-Pearl

Onion Ragout, Chanterelle Mushrooms, Celery

Root Puree

Espresso Panna Cotta

64.00 per guest

DINNER #2

Jumbo Diver Scallop, Creamy Polenta,

Roasted Tomato, Lemon Oil

Arugula, Pear and Reggiano Salad with

Chives, Pine Nut Pesto

Herb Crusted Chicken Breast with Leek OrzoRisotto, Marjoram, Syrah Sauce

Chocolate Pots du Crme

50.00 per guest

DINNER #3

Beef Tenderloin Medallion, Cognac Cream,

Mushroom Relish, Garlic Crouton

French Served Spicy Greens with Chick Peas

and Parmesan, Preserved Lemon Vinaigrette

Seared Fish on Roasted Asparagus, SaffronCream, Mashed Potatoes

Dessert

52.00 per guest



27/33

DINNER


DINNER #4

Wild Mushroom Bisque, Julienne of Duck Breast, Porcini

Drizzle

Spinach Salad, Roasted Shallots, Tomatoes, Feta, Mustard

Dressing

Fennel-Rubbed Pork Tenderloin, Farro Risotto, Spinach

Pear and Almond Frangipane Tart with Cinnamon Cream

and Honey Tulle

48.00 per guest

DINNER #5

Herb Gnocchi with Roasted Tomato, Basil

Mixed Greens with Organic Dried Cranberries, Toasted

Hazelnuts, Shallot Dressing

Wild Salmon with Organic Barley Squash Risotto, Green

Onion-Parsley Infusion

Pan Sauted Apples with Mixed Pepper Tuille, Ice Cider

Reduction

48.00 per guest

DINNER #6

Charred Zucchini and Eggplant Bisque, Crispy Barley,

Cumin

Golden Beet Salad with Composed Greens, Red Shiso

Vinaigrette

Rosemary Crusted Custom Cut of Chicken with TruffleMashed Potatoes, Thyme Bordelaise

Vanilla Crme Brulee with Chocolate Dipped Shortbread

50.00 per guest



28/33

DINNER


DINNER #7

Roasted Halibut Medallion, Wild Mushroom Cream, Onion Tart Tartin

Three Endive Salad, Candied Nuts, Dried Cranberries, Raspberry Dressing

Roasted Shrimp Topped Filet, Parsnip Puree, Port Reduction

Trio Tasting of Hazelnut-Praline, Flourless Chocolate Cake and Triple

Chocolate Cheesecake

68.00 per guest

DINNER #8

Duck Confit and Apple Ravioli, Rosemary Cider Cream

Bibb Lettuce with Marinated Artichoke, Pisto

Pistachio Crusted Rack of Lamb with Braised Leeks, Olive Oil Whipped Potatoes

Chilled Red Currant Cheesecake, Pine Nut Crust, Pomegranate Sauce

63.00 per guest



29/33

DINNER ALTERNATIVE OPTIONS

MONDAY

Hand Rolled Vegetable Lasagna, Pomodoro Sauce, Roasted Garlic Crostini

TUESDAY

Grilled Eggplant and Goat Cheese Strudel, Fire Roasted Pepper Sauce, Organic Olive Oil

WEDNESDAY

Pasta Fagioli with Garlic Bread, Chiffonade of Basil

THURSDAY

Toasted Barley Risotto, Exotic Mushrooms, Caramelized Pearl Onions, Truffle Butter

FRIDAY

Napoleon of Grilled Vegetables and Olive Polenta Cake, Ratatouille Emulsions

SATURDAY

Artichokes and Confit of Shallot Risotto

SUNDAY

Golden Beet, Leek, Thyme and Barley Cake. Sweet Potato and Olive Oil Puree



30/33

DINNER BUFFETS

BUFFET #1

Antipasto Display with Marinated Vegetables, Cured Meats

and Assorted Cheeses

Grilled Asparagus with Mustard Vin Blanc

Spinach, Radicchio and Endive Salad with Olives,

Mushrooms and Balsamic Dressing

Roasted Chicken with Garlic-Rosemary Jus

Baked Sea Bass Vera Cruz

Classic Veal Cannelloni

Orzo with Smoked Bacon and Peas

Italian Breads and Focaccia

Espresso Torte

Tiramisu

Biscotti

57.00 per guest

BUFFET #2

Mixed Greens with Cucumbers, Tomatoes, Olives and Red

Pepper Vinaigrette

Roasted Corn and Pepper Salad

Mustard Potato Salad

Penne Pasta Salad with Sun-Dried Tomatoes

Roasted Strip Loin with Shallots and Herb Butter

Apricot Barbecue Roasted Chicken Breast

Grilled Salmon with Roasted Vegetable Hash

Apple Pie with Cinnamon Crme

Miniature Berry Shortcakes

Flourless Chocolate Cake with Orange Sauce

52.00 per guest

Minimum of 30 Guests Required for Dinner Buffets



31/33

WINE LIST

HYATTS SIGNATURE SELECT WINES

By Folio Studios and Michael Mondavi, Bottled and Cellared in Napa

Valley

CHAMPAGNE & SPARKLING WINES

BLUSH & LIGHT TO MEDIUM-INTENSITY WHITE WINES

Canvas by Michael Mondavi, Chardonnay, California

Canvas by Michael Mondavi, Merlot, California

Canvas by Michael Mondavi, Cabernet Sauvignon, California

31.00

32.00

31.00

Segura Viudas, Brut Reserva Sparkling, Spain Perrier Jouet, Grand Brut Champagne, Epernay, France

32.0085.00

Beringer, White Zinfandel, California

Clean Slate, Riesling, Germany

Fish Eye, Pinot Grigio, California

Danzante, Pinot Grigio, Italy

Clos du Bois, Pinot Grigio, Sonoma

Benziger Family Winery, Sauvignon Blanc, North Coast

Rock Rabbit, Sauvignon Blanc, Central Coast Meridian Vineyards, Chardonnay, Santa Barbara

Robert Mondavi, Private Selection Chardonnay, California

IM, Isabel Mondavi, Chardonnay, Sonoma

Kendall-Jackson, Vintners Reserve Chardonnay, California

Chalone, Chardonnay, Monterey

31.00

36.00

34.00

34.00

44.00

38.00

35.0036.00

34.00

58.00

48.00

42.00

LIGHT TO FULL-INTENSITY RED WINES

Beaulieu Vineyard, Coastal Estates Pinot Noir, France

A by Acacia, Pinot Noir, California

Spellbound, Petite Sirah, California

St. Francis Vineyards, Red, Sonoma

Concannon Selected Vineyards, Merlot, Central Coast

Blackstone, Merlot, Napa Valley

Robert Mondavi, Private Selection Cabernet Sauvignon,

California Red Truck, Cabernet Sauvignon, California

Sterling, Vintners Collection Cabernet Sauvignon,

Central Coast

Wolf Blass, Shiraz, Australia

Ravenswood, Zinfandel, Napa Valley

36.00

68.00

46.00

40.00

36.00

38.00

34.00

36.00

48.00

38.00

38.00



32/33

BEVERAGES

HOST SPONSORED BAR PER PERSON*

These packages include Full Bar Setups and are designed to assist

your budget guidelines. The packages are priced per guest, and are

charged based on the guarantee or actual attendance, if higher.

Signature

First Hour

Second Hour Each Additional Hour

14.00

6.005.00

HOST SPONSORED BAR PER DRINK*

Full Bar Setups are included in the package and charges are based

on the actual number of drinks consumed.

Signature

Cocktails

Domestic Beer

Premium and Imported Beer Select Wine

Mineral Water/Juices

Soft Drinks

Cordials

Champagne (by the glass)

6.00

4.75

5.506.00

3.75

3.75

7.25

6.50

*Minimum of 50 guests required for per person pricing



33/33

BEVERAGES

CASH BARS*

This package includes a Full Bar Setup

Signature

Cocktails

Domestic Beer

Premium and Imported Beer

Select Wine

Mineral Water/Juices

Soft Drinks

Cordials

Champagne (by the glass)

6.75

5.50

6.25

6.75

4.00

4.00

8.00

8.00

SPECIALTY DRINKS *

LABOR CHARGES

Cosmopolitan

Vodka, Cointreau, Cranberry Juice & a Hint of Lime

Margarita

Tequila, Cointreau & Lime Juice

Lemon Drop

Vodka, Triple Sec, Sugar, Lemon Juice

7.00

7.00

7.00

Bartenders:

Each up to three (3) hours

Cashiers:


Waiter Fee:


100.00

100.00

100.00

*Minimum of 50 guests required for per person pricing


2009 banquet menu packet

Documents