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www.kyotograndhotel.com

Exchange Your Vows in our Exquisite Japanese Garden Terrace

Seating for up to 200 Guests

Includes White Folding Chairs, Sound System and Optional Arch Rental Fee of $2000.00

Celebrate Your Marriage in Style with our Kyoto Wedding Package

The Evening Begins with the Hors D’oeuvres and Cocktail Reception

Hors D’oeuvres Reception

Package Includes an estimated 4 Pieces per Person, 4 Selections Passed on Elegantly Displayed Trays

Hot Selections

Tempura Shrimp

Tea Steamed Chicken and Shitake Mushroom Gyoza

Spanakopita Chicken Yakitori

Crisp Asian Vegetable Pot Stickers Deep Fried Artichokes with

a Melted Boursin Center Orange Wasabi Crusted Shrimp

Coconut Crusted Kona Crab cakes Ginger Macadamia Nut Crusted Chicken Strips

Bacon Wrapped Scallops Char-Siu Chicken Sates

Duck and Mango Brochette Crispy Shrimp Wonton Sticks

Chicken or Pork Lumpia Mini Quiche Lorraine

Grilled Scallop, Wasabi Cream and Daikon Radish Sprouts Lamp Chop Lollipops with

Mint Infused Demi Beef Wellington

Cold Selections

Brushetta with Tomato and Basil White Cheddar and Grilled Vegetable Towers Grilled Polenta Tomato and Olive Tapenade

Melon with Prosciutto de Parma California Rolls, Ginger Soy Sauce and Wasabi

Bay Shrimp with Dill on Cucumber Rounds Cherry Tomatoes Stuffed with Bay Shrimp

Smoked Salmon Wrapped Papaya

Seared Tuna on Wonton Crisp with Mango Relish

French Brie on Ciabatta Crouton with Strawberry Mousse

Asian Marinated Tuna Tartar, Avocado on an Asian Spoon Gongonzola, Prosciutto and

Fig Jam on Focaccia Crouton



After Your Grand Entrance, a Toast to the Newlyweds…….

Champagne Toast One Glass per person, California Sparkling Wine

Meal Service

Plated meals include Starter, Rolls and Butter, Entrée with Starch and Vegetables, Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea

Starters

Please Select One from the Following

KYOTO SALAD Wild California Greens, Golden Tomatoes,

Fresh Berries, Mandarin Orange Segments, Carrot Linguine and Belgian Endive Spears,

Sesame Ginger Vinaigrette

TRADITIONAL CAESAR SALAD Fresh Romaine Lettuce tossed with Homemade

Croutons, Parmesan Cheese and Traditional Caesar Dressing

BUTTER LEAF LETTUCE SALAD Hearts of Butter Leaf Lettuce with Radicchio,

Endive and Crisp Jicama, Honey-Mustard and Ginger Vinaigrette

POLYNESIAN SALAD Mixed Baby Lettuces with Hawaiian Papaya, Mango, Fresh Berries, Edible Flower Confetti,

Raspberry Vinaigrette Entrée Selections

Poultry

$75.00 per person Package Price

CRISPY KYOTO CHICKEN House made Teriyaki, Grilled Pineapple

SEARED CRISPY SKIN BREAST OF CHICKEN Sweet Long Island Corn Sauce

ADOBO ROASTED FRENCH CUT CHICKEN

Soy Sauce, Cane Vinegar and Garlic Butter

Fish $80.00 per person Package Price

MACADAMIA NUT CRUSTED HALIBUT

Valencia Orange Butter Sauce, Ginger

SEARED WILD SALMON FILET Red Onion Marmalade, Lemongrass-Mint

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LACQUERED FILET OF MAHI-MAHI Mango Butter

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Hors D’oeuvres Reception Enhancements

SEAFOOD DISPLAY Chilled Jumbo Prawns and King Crab Legs, Served in a Punch Bowl on Crushed Ice with

Lemon Wedges and Cocktail Sauce 100 Pieces per order $500.00

MAKI ROLL ASSORTMENT

California, Cucumber, Salmon and Tuna Rolls, Picked Ginger and Wasabi

100 Pieces per order $500.00

MEDITERRANEAN PLATTER Green Olive-Herb, Roasted Red Pepper, and Classic Hummus, Grilled Vegetables, Greek

Olives, Feta Cheese, Toasted Pita and Lavosh $6.50 per serving

INTERNATIONAL CHEESE DISPLAY

Imported and Domestic Chesses, Assorted Crackers $9.00 per serving

Carving Stations

One Chef per 150 Guests, Labor Fee of $150.00 per Chef Applies

Prime Rib of Beef Au Jus, Creamy Horseradish,

Mini Brioche Buns Serves 40 Guests $480.00

Roast Turkey Breast Maple Glazed, Cranberry Sauce

Served 40 Guests $280.00

Salmon Wellington Serves 30 Guests $360.00

Action Stations Per Person Pricing Based on One Hour Reception. Each Station Requires

One Chef per 150 Guests. A Labor Fee of $150.00 per Chef Applies

SLIDER BAR Made to Order Sliders, Choice of Lettuce, Tomato, Pickle Chips, Carmelized Onions, Cheddar & Swiss

Cheese, Peppered Bacon and Traditional Condiemnts $15.00 per person

Flavored Potato Puree Martini

Chef will fill Martini Glasses with Yukon Gold, Sweet Potato or Purple Potatoes Please Select Three Toppings: Crisp Bacon, Cheddar Cheese, Pepper Jack Cheese, Bleu Cheese, Sour

Cream, Roasted Garlic, Sun-dried Toamtoes, Scallions, Roasted Corn, Red Onion Marmelade, Sauteed Mushrooms

$14.00 per person

Pasta Buono Chef will toss Pasta Made to Order with the Following Ingredients: Italian Sausage, Chicken Breast,

Parmesan Cheese, Crushed Red Pepper, Sweet Basil, Olives, Capers, Cheese, Crushed Red Pepper, Sweet Basil, Olives, Capers, Arugula, Spinach, Garlic, Red Onions

Choice of Two Pastas: Spaghetti, Linguini, Cheese Tortellini, Penne or Farfalle Choice of Two Sauces: Pomodoro, Alfredo or Basil Pesto

$12.00 per person

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*Day of Wedding Professional Wedding Coordinator Service

At the Kyoto Grand Hotel and Gardens we feel it is imperative for our couples to have day of service by a Professional Wedding Coordinator, therefore it is a requirement. The following gives examples of what services your Catering Professional will provide verses the Professional Wedding Coordinator.

Your Kyoto Grand Hotel and Gardens Catering Manager will:

Provide a personalized tour of the Kyoto Grand Hotel and Gardens, to include our Wedding Showroom. Recommend Special Event Professionals to provide Wedding Coordination, Music, Flowers, Photography,

Officiate and other Wedding Services. Act as menu consultant for all Food and Beverage selections. Detail your Banquet Event Order and Wedding Resume outlining all of your events specifics and ensure that it is

communicated flawlessly to the Operational team of the Hotel. Create an “Estimate of Charges” outlining your financial commitments and deposit schedule. Create a floor plan of you function space, in order for you to provide seating arrangements. Arrange and attend your Menu Tasting. Establish your Guest Room Block, Personally oversee the details of the Bride and Groom’s room reservations. (if

applicable) Oversee the Ceremony and Reception set-ups, food preparation and other Hotel operations. Be the on-site liaison between the Wedding Coordinator and Hotel Operations staff. Ensure a seamless transition to the Hotel’s Banquet Captain once the Grand Entrance has occurred. Review your banquet checks for accuracy, prior to the completion of the final bill.

Your Professional Wedding Coordinator will:

Assist with Etiquette and Protocol for Ceremony, and Reception. Create a “Time Line” for your Wedding day, including the Ceremony and Reception. Work with you to organize and coordinate your Ceremony Rehearsal. Remind Bridal Party of all pertinent” Call

Times”, and “Don’t Forgets”, on the day of the Wedding. Confirm call times and details with all Vendors several days prior to the day of the Wedding. Be the liaison with your family, bridal party, band/DJ, florist, photographer and other vendors to create seamless

operation. Assist you, with your gown, and any additional needs of the Bridal Party. Ensure the Ladies have their Corsages and Bouquets, etc and assist with the pinning of men’s Boutonnieres. Set-up Ceremony Programs, place cards, guest favors, guest book, champagne flutes, and any other personal

items. Line up and queue the Bridal Party and Musicians at the time of the Wedding Ceremony. Collect any personal items you at the conclusion of the Reception.

We have selected a preferred wedding coordinator, Stacy Porras Wedding Consulting. As a result of our relationship, we have secured a 40% discount off her standard rates. Please call her directly to secure her services at 818-842-0711. Here is a recent write up on her services: Stacy Porras Wedding Consulting Stacy has 15 years of experience planning weddings as both the wedding coordinator at the Pasadena Ritz-Carlton Huntington Hotel and as owner of Stacy Porras Wedding Consulting. As much as she is a coordinator and counselor, Stacy is a great listener. She makes sure each wedding reflects the true personalities and tastes of the bride and groom. She has personally trained each of her managers and assistants that it’s not just any wedding, but THE wedding; the couples’ unique, once in a lifetime experience. 818-842-0711 porrasweddingconulting.com



Planning Your Wedding – The Details

Food and Beverage Service The Kyoto Grand Hotel and Gardens is responsible for the quality and freshness of the food served to our guests. Due to current health regulations, all food served at the hotel must be prepared by our culinary staff. Food may not be taken off the premises after it has been prepared and served. The sale and service of alcoholic beverages are regulated by the state. As a licensee, this hotel is responsible for the administration of the regulations. It is a policy, therefore, that alcoholic beverages cannot be brought into the hotel from the outside. Service Charge All catering and banquet charges are subject to applicable 21% service charge and 9.75% state sales tax. Entrée Selection In the event that your group requires a split menu, entrée selections are limited to a maximum of 2 selections. There may be an additional charge for this service. The hotel requires that the client produce place cards or tickets identifying the particular entrée selected by each guests. If the hotel needs to produce more than the initial amount guaranteed for a specific entrée, the client is responsible for paying for those additional meals. Guarantees A guaranteed attendance figure is required for all meal functions 3 business days prior to the function date and is not subject to reduction. If the catering office is not advised by this time, the estimated figure will automatically become the guarantee. We will be prepared to serve 5% over the guaranteed number for groups over 100 guests. Menu Pricing and Selections The quotation herein is subject to a proportionate price increase to meet increased cost of food, beverages, labor, etc. Quotation cannot be guaranteed until 90 days prior to the time that the particular function takes place. Pricing does not include service charge or sales tax. We request that all menu selections are complete at least 30 days prior to event. Audio Visual Equipment We will be pleased to arrange for any audio-visual requirements for your event. The hotel applies a 21% service charge on audio visual which is taxable according to California sales tax law. Billing An acceptable form of payment must be agreed upon during the initial booking arrangements. Acceptable forms include advance deposit (pre-payment), direct billing (subject to approval) or completed credit card authorization form. Security The hotel does not assume responsbility for damage or loss of any merchandise or articles left on premise prior to, during or following any event. Arrangements for security to monitor equipment or merchandise may be made through your catering contact prior to the event. Decorations Your catering contact will be happy to assist you with arranging freshly cut flowers, centerpieces, ice carvings, themed décor, etc. The hotel will not permit the affixing of anything to walls, floors, ceilings or equipment with nails, staples, tape or any other substance or device. The hotel can provide mirrors and votives on the tables and has a selection of colorful napkins at no additional charges. However should you wish to use additional candles, a fire permit must be obtained from the Los Angeles Fire Department. Electrical Power and Engineer Services Extension Cords at $15.00 Each Powerstrips at $20.00 Each Banner Hanging at $50.00 Each Ask your Catering Manager for more detailed pricing information on dedicated electrical power. General Labor at $90.00 Per Person Per Hour, Four Hour Minimum. The Engineering Department reserves the right to determine how much labor is necessary to complete the job properly and safely.

kyoto grand wedding package

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