our stories — baltimore inner harbor flavor...• 3 lbs skinless chicken breast, 1” cubes • 2...

“IF YOU SEE A FORK IN THE ROAD … USE IT!”— CHEF CHRISTIAN

OUR STORIES — BALTIMORE INNER HARBOR

TASTE EXPLORE ENGAGE TOAST

CITY FLAVORS:LOCAL & TRENDY SIPSB'MORE BITESSWEET STORIES

FLAVOR

SPIRITED REVITALIZATION

EXPERIENCE BALTIMORE'S BEVERAGE RENAISSANCE

FALL 19 // WINTER 20

CHARM CITYLET THEM EAT

SMITH ISLAND CAKE

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STORIES & MENUS of Baltimore Inner Harbor

FALL 19 // WINTER 20 • 1

At Hilton, we like to think the best meetings and

events go beyond four walls or the 9-to-5 business day.

When thoughtfully planned-when designed to WOW–they

inspire ideas and action, turn peers into friends, create

shared memories and leave an indelible impression on

everyone involved.

Like all of the special places and destinations you’ll

discover when staying at a Hilton hotel, Baltimore offers an

abundance of things to do, sights to see and unique settings.

The sky’s the limit, and we want you to enjoy the best Hilton

and this city have to offer.

That’s why we’re delighted to bring you this issue of

FLAVOR, where you’ll find our Baltimore stories, our Fall 2019/

Winter 2020 menus and our Chefs’ choices for things to taste,

explore, engage and toast.

Think of FLAVOR as your digital concierge with locally

inspired menus and other special food and beverage offerings

to help you create an unforgettable experience for your

clients or attendees.

Come and explore with us on these pages. Together,

we’ll create a whole new flavor for your next meeting or even

one curated for you in a space only Hilton can provide.

Welcome to Baltimore

PUBLISHED PRICING VALID THROUGH MARCH 2020. Pricing does not include service charge, gratuity and taxes that are applicable at the time of your event (see current rates in the Important Things To Know portion of this magazine). Unless indicated otherwise, the following time periods are reflected in the pricing: maximum of 90 minutes of service included in pricing, additional charges apply for events beyond 90 minutes in duration.

Hilton Baltimore Inner Harbor 401 West Pratt StreetBaltimore, MD 21201+1 443 573 8700

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tasteexploreengagetoast

4

COOKING IS IN MY BLOOD. My parents put me to work in the family restaurant when I was just six years old. I puttered around waiting tables, but I had a bad habit of dropping things. One day, I spilled an entire tray of drinks on a patron, and that was when we decided that my talents would be better utilized in the kitchen. My passion for the food and beverage industry only grew from that point on. I did not have the typical high school experience; I attended a boarding school with a focus on culinary. As a part of our training, we had to complete a three-month internship every summer. My first internship was at a fine dining restaurant where the emphasis was on tableside service and presentation. I learned everything from how to dress salads, steaks and flambé crepes Suzette as a tableside art. This is a skill that I have carried with me throughout my career and instill in my staff to this day. Food should not only taste great, but should appeal to all of the senses.

Early on, I learned that cooking seafood was what I enjoyed most. One of my favorite things to cook with my parents in their restaurant was blue-eye trevalla. After relocating to Baltimore, I was pleasantly surprised at the abundance of seafood the city has to offer. My new favorite twist on a local Baltimore dish is Rockfish with tarragon jus, carrot-ginger foam and roasted rosemary potatoes.

The Family Business EXECUTIVE CHEF CHRISTIAN GALLICE


Chef Christian Gallice’s culinary career began in his parent’s restaurant in France. After learning the ropes at home, he studied at a culinary boarding school. Upon finishing his formal culinary education, Chef Christian served in the French Navy on a small destroyer. He then went on to work in various restaurants and hotels to include a Three-Star Michelin restaurant, a boutique hotel in Geneva and a casino and ski resort. Eventually making his way across the pond, he took his first position in Boston. Chef Christian joined the Hilton family in 1989 and opened the Hilton Baltimore Inner Harbor as Executive Chef in 2008.


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DIRECTIONS

Pee Wee Potatoes• Blanch the potatoes, cool and

toss in 1 tbsp. olive oil

• Season with salt and pepper

• Roast in a preheated oven (350°).

Roast until done and hold

until serving

Rockfish• Season with salt and pepper,

brush with olive oil and sear on

both sides

• Finish in the oven to

preferred doneness

• Remove from cooking pan and

reserve until serving

Tarragon Jus• In the same pan, add the diced

shallots, cook until transparent

deglaze with the white wine, add

the chopped tarragon and reduce

by half, squeeze the half lemon

and remove from the stove

• Add the softened butter and let

melt by swirling the pan, butter

should not break.

• Pour the sauce in a smaller

container, cover and hold hot

until serving

Squash Blossoms• Dip in the tempura batter and fry

at 350° until golden in color

• Rest on paper towel and

keep warm

Carrot Foam• Sauté the leeks, add ginger, salt

and pepper to taste, water and

simmer for approx. 2 mins; remove

from stove, pass through a fine

mesh strainer to keep the juice

only, and cool down in an ice bath

• Place in a tall narrow container,

add the carrot juice and

soy lecithin

• Blend with an immersion blender;

foam will start forming at the top.

Continue blending until there is

enough foam for 4 plates

Asparagus• Blanch in salted, boiling water until

al dente, remove from the water

and keep warm until serving

For the Plate• Place the potatoes in the center

of the plate, place the rockfish on

top, arrange the squash blossoms

and asparagus around the fish

• Pour the carrot foam on top of

the fish and sprinkle with chives

and flowers

Served with carrot-ginger foam

and roasted rosemary potatoes

Serves 4 people

INGREDIENTS• 4 pieces skinless, boneless

Rockfish filet, 5 oz. each

• 4 shallots, finely diced

• 1 sprig tarragon, fresh, stemmed

and chopped

• 2 oz. dry white wine

(chardonnay preferred)

• ½ lemon

• 2 oz. unsalted butter; softened

• 4 squash blossoms

• 2 cups Tempura batter

• 1 tbsp Chives and edible flowers,

chopped

• 16 each pee wee new potatoes

• 1 cup olive oil

• 16 asparagus, trimmed

• Salt to taste

• Pepper, freshly ground to taste

Carrot Foam• 1/8 cup Leeks, chopped

• 1 tsp Ginger, fresh, finely grated

• 1 cup Water

• 5 grams Soy lecithin powder

• 2 cups Carrot juice

• Salt and white pepper to taste

Garnish• 1 tbsp Chives, chopped

• 1 tbsp Edible flowers petals

Chef Gallice’s ROCKFISH WITH TARRAGON JUS

8

I GREW UP IN PAMPANGA, A PROVINCE IN THE PHILIPPINES KNOWN FOR ITS GREAT CUISINE . During my childhood, I spent a lot of time with my aunt who had her own catering business. I remember watching her in amazement and wanting so badly to cook alongside her, but all I could do was watch. I still hear echoes of her yelling at the cooks for not cutting the vegetables uniformly enough. My aunt was a perfectionist and always taught me that critiques in the kitchen make you a first-class chef. Even though I was too young and too small to work in the kitchen, I decided to try my hand at cooking. While no one was looking, I lifted a scalding hot pot handle and burned my hand. Although it hurt, I didn’t cry because I knew that a “first-class chef” would power through and keep cooking. From that moment on, I knew that I had what it would take to be a professional chef.

CooksDon’t Cry SOUS CHEF MILA ROSE CHAVEZ


INGREDIENTS• 2 tbsp unsalted butter

• ½ cup garlic, minced

• 1 cup red onion, diced ¼”

• ½ cup Chorizo Bilbao (Filipino dry

pork sausage)

• 3 lbs skinless chicken breast, 1” cubes

• 2 tbs chicken base

• 10 oz. can Campbell’s cream of

mushroom soup

• 1 cup canned water chestnut, diced ½”

• 1 cup button mushroom, sliced

• 1 can spam, diced ½”

• ½ cup corn kernels

• ¼ cup dried raisins

• 2 10 oz. cans Nestle all-purpose cream

• Salt and pepper to taste

Chef Mila’s CHICKEN PASTEL

DIRECTIONS1. In a medium-sized pot, melt the

butter to sautéed the garlic and

onions. Add a pinch of salt.

2. Add chorizo to render the fat.

3. Add the chicken base and chicken

breast. Let it simmer for 10 minutes

while stirring constantly.

4. Add the rest of the ingredients and

simmer until chicken is cooked.

Stir occasionally.

5. Season with salt and pepper to taste.

Chef Mila studied the culinary arts in the Philippines and opened her own bar and restaurant at the age of

19. She became a research and development chef for

Rational and Irinox, but wanted more, so she moved

to the US to pursue an internship. It was there that she met her husband. After her internship, she started as an entry level cook and worked her way up to Sous Chef after three years. She moved to Baltimore where

she is currently raising her playful toddler while

balancing mom and chef life.


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AM/PM BREAK MENUS

BREAKFAST MENUS


Breakfast Buffets Minimum 25 people. Maximum of

120 minutes of service. A service fee

of $150 will be applied for groups

under 25 people.

The Fort McHenry Continental:

assorted breakfast pastries |

homestyle muffins | butter and

fruit preserves | seasonal sliced

fruit | freshly squeezed orange and

cranberry juices | freshly brewed

regular and decaffeinated coffee

with flavored syrups | selection of

herbal teas $35 per person

The Camden Yards Continental assorted muffins | butter and fruit

preserves | plain, cinnamon-raisin and

everything bagels | herbed and plain

cream cheeses | seasonal sliced fruit |

assorted individual fruit yogurts

| assorted granola bars | freshly

squeezed orange, grapefruit and

cranberry juices |

freshly brewed regular and

decaffeinated coffee with flavored

syrups | selection of herbal teas

$39 per person

Breakfast – On The Run…

muffin of the day | hard-boiled egg |

low-fat fruit yogurt | banana |

individual bottle of fruit juice | freshly

brewed regular coffee, decaffeinated

coffee or a selection of flavored teas

in a "to-go" cup

$34 per person

Make it a Tasty and Toasty Start to the Day Egg McHilton Sandwich English muffin, baked egg, bacon,

cheddar cheese $10 each

The Hampden Breakfast Sandwich English muffin, baked egg, spinach,

tomatoes, mozzarella cheese $10 each

Penn Station Wrap flour tortilla, scrambled egg, chicken

sausage, mozzarella cheese $11 each

Harbor East Croissant

croissant, scrambled eggs, country

ham, onions confit, Gruyère cheese $11 each

Mount Vernon Bagel

smoked salmon-herb schmear, red

onions, tomatoes, capers $13 each

Avocado Toast

country bread, hard-cooked egg,

avocado, marinated feta

$13 each

Sides

Chesapeake Potatoes

sliced potatoes, old bay, onions, bell peppers

Russet Potatoes

caramelized onions, parsley, scallions, sea salt

Red Potatoes

scallions, rosemary, thyme

Cheddar Grits

Papa Tom’s stone-ground grits, cheddar cheese,

green onions

Breakfast Risotto

ancient grains, wild rice, mozzarella cheese,

Parmesan

Breakfast Meats

select two: applewood bacon | Canadian bacon | pork

sausage links | pork sausage patties | chicken apple

sausage | turkey sausage | turkey bacon | country ham

Baltimore Two Buffet

choice of two hot entrées, two sides

$48 per person

Baltimore Three Buffet

choice of three hot entrées, two sides

$54 per person

Action Stations

additions to breakfast buffet: omelets |

pancakes | waffles

$19 per person | attendant required $185

Breakfast Buffets Minimum 25 people. Maximum of 120 minutes

of service. A service fee of $150 will be applied

for groups under 25 people.

Included in all buffets:

assorted breakfast pastries and home style muffins with

butter and fruit preserves | individual plain and flavored

yogurts | select two juices: orange, grapefruit, tomatoes,

or cranberry | coffee, decaffeinated coffee, tea

Hot Entrées

Scrambled Eggs Substitute egg beaters, egg whites

Scrambled Eggs

cheddar cheese blend, fresh herbs

Hard-Boiled Farm-Fresh Eggs

Vegetable Frittata

Toy Box tomatoes, baby kale, marinated feta cheese

Bacon Frittata

applewood bacon, shredded potatoes, bell peppers,

mozzarella cheese blend

Chilaquiles

corn tortilla layered with scrambled eggs, chorizo,

ranchero sauce, Cotija cheese, pico de gallo

Buttermilk Pancakes

sweet butter, warm maple syrup

Whole Wheat Pancakes

candied walnuts, butter, warm maple syrup

Cinnamon Roll Bread Pudding

Tahitian vanilla bean, powdered sugar frosting, syrup

Cheese Blintz

ricotta, mascarpone, strawberry-balsamic marmalade

AM SIPS AND BREWS

Spice up the morning with the perfect AM beverage!

Tea Bar custom loose tea blends and steeped tea press with healthy stir-ins such as honey, lavender and ginger

Pressed Juice is all the craze right now and we have a variety of flavors to bring energy to your event

Plant-based milks such as oat, almond and flax are available for coffee or cereal stations

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BREAKFAST MENUS


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Plated Breakfasts Minimum 15 people. Maximum of 120

minutes of service. A service fee of

$150 will be applied for groups under

15 people.

Plated breakfasts include

orange juice, freshly brewed

coffee and tea service.

All-American Scrambled Eggs

breakfast potatoes, pork

sausage or bacon

$39 per person

B’more Frittata

season’s best vegetables, breakfast

potatoes, pork sausage or bacon

$42 per person

Lata Strata

peppers, spinach, breakfast

potatoes, pork sausage or bacon

$42 per person

French Toast

mixed berry compote, butter, warm

maple syrup, pork sausage or bacon

$40 per person

Crepe “Enchilada” Bake

ricotta, mascarpone, strawberry-

balsamic marmalade, sausage

or bacon

$40 per person

Savory Scallion Potato Cakes

fried chicken tenderloin,

spicy maple syrup

$51 per person

Kitchen Sink Hash

breakfast meats, scrambled eggs,

shredded potatoes, cheddar

cheese blend

$51 per person

Heart-Healthy Hash

season’s vegetables, scrambled egg

whites, shredded potatoes, firm tofu,

vegan cheese

$52 per person

EnhancementsPreset starter enhancements to

our plated breakfast, served as

individual tapas style, pricing in

addition to plated breakfast.

sliced melon and berry salad,

toasted coconut

$4 per person

seasonal fruit salad, bursting honey

boba pearls

$14 per person

yogurt, berry and granola parfait,

season’s best berries

$8 per person

Family Style Additions

assorted artisan pastries and

breakfast breads | fresh fruit

preserves | whipped butter

$70 per platter | serves 10

seasonal diced fruit

$90 per bowl | serves 10

berry bowl | toasted coconut

$120 per bowl | serves 10

smoked salmon | fish roe | creme

fraiche | red onions | capers | garden

tomatoes | lavosh crackers

$190 per platter | serves 10


BREAKFAST MENUS

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AT HILTON BALTIMORE INNER HARBOR,we are grateful to be a part of a beautiful, coastal

ecosystem and we do everything in our power to take

care of the place we call home. Over the past 10 years, we

have grown our sustainable efforts to include our 30,000

square foot green roof and local sourcing efforts. We

pride ourselves in taking care of both our Guests and

the environment.

Integrating local products and using fresh seasonal

produce and other ingredients are emerging as a

significant focus of our food and beverage program. A

shift to more sustainable and healthier cuisine offers our

Guests unique opportunities to experience a greater

connection to our location.

The hotel has been vetting multiple on-site renewable

energy resources since its opening in 2008 and

continues to do so to this very day. From steam energy

to chilled water cooling, we are always looking for new

ways to minimize our impact on the environment.

Eat Like a Local

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AM/PM BREAK MENUS

BATIMORE BEVERAGES

No trip to BMORE is complete without fun drinks and a view of the Inner Harbor

Perfect Pairing for your Baltimore Break, a Crush Station. A

Maryland classic drink using either Orange or Grapefruit juice

for a refreshing beverage

Preakness Punches such as a Black Eyed Susan

Enjoy various cocktails inspired by the

famous Triple Crown Race, Preakness,

which occurs every May in Baltimore


B'moreBreaksPackaged break minimums are 25

people for up to 30 minutes of service.

A service fee of $150 will be applied for

groups under 25 people

Baltimore BreakBerger cookies | Cow Tales | hot crab

artichoke dip with pita chips | Old Bay

potato chips

$28 per person

Tea Time in the Yardfreshly baked scones, Devonshire

cream | mixed seasonal fruits and

berries | smoked salmon mousse and

dill blini

$24 per person

Crisp Breakapple cranberry crisp | potato chips

with onion dip | Rice Krispies treats |

chocolate dipped salted pretzel sticks

$27 per person

Comforting Cupcakesassorted cupcakes to include:

Oreo | lemon | orange

$25 per person

Let’s Play Ballwarm soft pretzels with sea salt and

mustard | popcorn and peanuts |

Cracker Jacks | Old Bay tortilla chips

with scallions, tomatoes and spicy

cheese sauce | root beer

$27 per person

Cookie Jar Break assorted freshly baked cookies

to include: chocolate chip |

oatmeal raisin | macadamia nut

$25 per person

Orange Breakorange cupcakes | orange jelly beans |

orange donut holes | orange creamsicles |

oranges | orange aqua fresca

$28 per person

Purple Breakblueberry coffee cake | purple pretzel

sticks | grape jelly beans | M&Ms |

grape clusters | dark chocolate kisses |

blueberry lemonade

$25 per person

Chocolate Attackchocolate turtle brownies | chocolate

chip cookies | salted chocolate-covered

pretzels | chocolate-covered espresso

beans | hot chocolate

$28 per person

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UNION CRAFT BREWING Credited with being the first craft brewery to open in city limits in 30 years, Union has been setting trends since it opened in 2012. The brewery recently expanded and moved its home into a former Sears & Roebuck Plant. The new location allows for triple the brewing capacity, a music venue, as well as an adjacent makerspace and marketplace for local startups called Union Collective. Chef Trevon’s favorite: Duckpin Pale Ale, The Baltimore Original

THE BREWER’S ARTThis famed brewpub is known for having two distinct floors: an open, bright top level predominantly for diners and a dark cavernous space below predominantly for drinkers. But what’s really important is the third floor, aka the basement, where Brewer’s has been producing amazing beer since the fall of 1996. Chef Trevon’s favorite: Resurrection

HEAVY SEAS The pirate-themed brewery is located in an industrial area of South Baltimore, where it produces 34,000 barrels a year in its massive space. They also offer free brewery tours that finish up in the recently renovated taproom.Chef Trevon’s favorite: Loose Cannon IPA

OLIVER BREWERY COThough Oliver has been brewing its ales in Baltimore since 1993, it’s the newest developments that have everyone most excited. For the longest time, Oliver brewed its brews across the street from our hotel at the Pratt Street Ale House, but the brewery’s overwhelming popularity has forced the company to expand. That led them to purchase an old ice factory in an off-the-radar area of Northeast Baltimore. The new place has an ample 10,000-barrel capacity and a giant parking lot for events.Chef Trevon’s favorite: Draft Punk

Chef Trevon’s List of Best Baltimore Breweries

22

Meet with Purpose

THESE DAYS, attendees want more. (Tell you something you don’t know, right?) More time for exercise during the meeting day, more fulfilling breaks and more kinds of foods that keep them energized, clearheaded and powering through the afternoon slump. Meet with Purpose can help you offer all of that—plus so much more.

Planners choose from a selection of turnkey menus that pair healthy, energy-boosting meals with fitness, wellness or philanthropic activities. Even more, these packages often reduce food waste, incorporate environmentally friendly solutions and meet social responsibility goals—important issues to people looking for more purpose from their meetings.

With Meet with Purpose, you can customize your own programs or select from proven ideas that elevate the overall meeting experience for a lasting WOW impression.

A new way to meet for an impactful return


Here are just a few ideas Meet with Purpose brings to the table:

Easy-to-implement, balanced menus • Infused fruit and herb water stations• Flavorful seasonal ingredients • Sustainable seafood selections• Vegetarian, vegan and no added gluten

standard selections

Fitness- and wellness-focused breaks• Instructor-led stretching activities• City walk/run routes via event app• Morning yoga, run and silent

cardio-disco activities• Meditation areas with virtual-reality

headsets and headsets with music• Standing table areas

Philanthropic tie-ins• Local community giveback on-site

and offsite activities arranged by hotel Community Projects Manager

Resource management and waste reduction• Paperless guest room check-in through Hilton Honors Digital Key• Energy-efficient lightbulbs, motion-activated

lights and equipment• Surplus supplies donated to local charities, arranged by hotel Community Projects Manager • Recycling and responsible food waste management


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AM/PM BREAK MENUS

MINDFUL BEVERAGES

Don’t forget…Mindful

Drinking Ideas!

Juice Bar with custom juice blends

and antioxidant and energy boosts

Assorted Kombucha selection

will help your Guests stay healthy

and balanced through the event

Healthy Tip

Kombucha, the fermented tea, has

large amounts of B vitamins and

antioxidants which are said to aid

in detoxification, produce healthy

livers, improve joint care and

strengthen the immune system


Mindful Eating BreaksMinimum of 25 people. Maximum of

30 minutes of service.

Energy Boost create your own trail mix: toasted

almonds, M&M’s, toasted coconut,

cashews & flaxseed granola, dried

fruit and berries | dark chocolate

dipped apples | peanut butter dip

with apples & celery | bottled herbal

tea | Starbucks Frappuccino and

Red Bull

$25 per person

Juice & Yogurt Bar Build your own yogurt parfait:

Greek yogurt | seasonal berries &

fruit | cashews & flaxseed granola |

toasted almonds | orange blossom

honey

Juices: pineapple & carrot | spinach,

cucumber & apple

$26 per person

Meditative Moment Activity: 15-minute instructor-led

session focusing on deep breathing

and stress-relief techniques

(activity is an additional cost)

power food salad: kale, quinoa,

blueberries, broccoli, dried cranberries

| apple wedges, peanut butter dip |

vegetable crisps, hummus | seasonal

fruit & berry salad, toasted coconut |

fruit & herb-infused water

2626

À La Carte Break SelectionsSnacks• freshly baked double chocolate

chip and walnut brownies,

butterscotch pecan bars

$58 per dozen

• whole fresh fruit $4 each

• assorted ice cream bars $7 each

• individual bags of snacks:

Cracker Jacks, popcorn,

potato chips, pretzels $4 each

• freshly popped popcorn

$6 per bag, $185 per attendant

• artisan cheese platter (serves 25)

$500 each

• vegetable crudité and spiced

buttermilk ranch dip (serves 25)

$400 each

• build your own trail mix

$18 per person

• giant decadent cookies:

chocolate chip, oatmeal raisin,

macadamia nut $58 per dozen

• assorted breakfast pastries:

freshly baked croissants, muffins

and scones $70 per dozen

• sea salt soft pretzels, mustard

$56 per dozen

• chocolate-covered strawberries

and Italian pastries $60 per dozen

• Power Bars: cinnamon, chocolate

and apple $6.50 each

• granola bars: assorted granola

and Nutri-Grain bars $5 each

AM/PM BREAK MENUS

LOCAL AND TRENDY SIPS

Orange or Grapefruit Crush, a

classic Baltimore cocktail

Baltimore Bloody Mary Bar

chilled jumbo shrimp, celery,

bacon and Old Bay Seasoning


BeveragesBREW

• freshly brewed coffee: regular,

decaffeinated coffee, flavored

with syrups $98 per dozen

• selection of hot teas $98 per dozen

• bottled cold brew coffee $9 each

BREW Experiences

Plant-based and non-dairy milk

alternatives available for brew

stir-ins. Please review with hotel team

in advance for options.

Tea Bar with custom loose tea blends

steeped in tea presses

Nitro Cold Brew Station for

refreshing and frothy cups of coffee

$9 per person

CHILL

• fruit and herb infused water,

seasonal flavors $78 per gallon

• iced tea $75 per gallon

• lemonade, seasonal flavors

$75 per gallon

• bottled still water $6.50 each

• bottled iced tea $7.50 each

• assorted bottled juices $7 each

• orange, cranberry, grapefruit,

apple juice $27 per quart

• custom juice blends, green, fruit,

vegetable $34 per carafe

• individual Naked Premium juices

and smoothies $9 each

CHILL Experiences

Juice and Smoothie Bar with custom

juice blends, antioxidant and

energy boosts

Drink Your Greens Bar showcasing

vegetable based beverages

Power Up Bar with variety of milks,

including plant based and non-dairy,

stir-ins, protein powders and toppings

CHILL BUBBLES

• Dasani sparkling water, plain and

various flavors $7 each

• San Pellegrino sparkling mineral

water, plain and various flavors

$7.50 each

• assorted soft drinks $6.50 each

• bottled sparkling water $7.50 each

• Red Bull, regular and diet $9 each

• kombucha, assorted flavors $10 each

28

CHEF CARL ZIMMERMAN

The Challenge: Baltimore is full of “Charming” dishes and treats native to the city. People mainly think of Maryland crabs or crab cakes, but there are many other dishes that are worth digging into. After much cooking and taste testing, I landed on my FAVORITE Baltimore dish – the Smith Island Cake. Unless you are from Baltimore, it’s possible you’ve never heard of the official state dessert of Maryland.

Smith Island is located between Maryland and Virginia on the Chesapeake Bay and is only accessible by boat. In the early 1800’s Smith Islanders would send the cake back to the mainland along with the autumn oyster harvest. The cake was frosted with fudge icing instead of the traditional buttercream because the fudge lasts much longer. The modern Smith Island the cake features 8-14 ultra-thin layers and can comes in a variety of flavors such as lemon, carrot cake, coconut and strawberry. Enjoy my take on this traditional Maryland dish!

Charm City FLAVOR Challenge


INGREDIENTS

Chocolate Icing• 6 tbsp unsalted butter, cut into 6 pieces

• one 4 oz. bar bittersweet chocolate,

coarsely chopped*

• 1 and 2/3 cups granulated sugar

• 1 cup heavy cream

• 2 tsp corn syrup

• 1 tsp pure vanilla extract

• 1 tsp salt

Cake• 3 and 3/4 cups sifted all-purpose flour*

• 1 tsp baking powder

• 3/4 tsp baking soda

• 1 tsp salt

• 1 and 1/2 cups unsalted butter, softened

to room temperature

• 2 cups granulated sugar

• 5 large eggs, at room temperature

• 2 and 1/2 tsp pure vanilla extract

• 1 and 3/4 cups buttermilk, at room

temperature

DIRECTIONS

Chocolate Icing1. Prepare the icing first so that it can cool and thicken.

Combine the butter, chocolate, granulated sugar,

heavy cream and corn syrup together over medium

heat. Constantly stir until the butter has melted. Once

melted, occasionally stir as the sugar dissolves and the

mixture comes to a boil. Boil for one minute and then

remove from heat and stir in the vanilla extract. Add

a dash of salt, if desired. Leave the mixture uncovered

for 1-2 hours to thicken to a spreadable consistency.

2. Preheat oven to 350°F. Grease three 9-inch

cake pans, line with parchment paper and

then grease the parchment paper.

Cake1. Whisk the flour, baking powder, baking soda and salt

together and set aside. Beat the butter and sugar

together using a mixer until smooth and creamy.

On medium speed, add one egg at a time, beating

well after each addition. Add the vanilla extract.

2. On low speed, add the dry ingredients in three

additions, alternating with two additions of the

buttermilk. Mix each addition just until incorporated.

3. Each layer of cake will have slightly less than one

cup of batter. Pour the batter into the prepared

cake pans and bake for 12 minutes. Allow each

layer to cool before removing from the pan.

4. Assemble cake: carefully place one layer on

a serving platter or cake stand. Spread 1/4

cup of icing onto each individual layer.

5. Let the cake sit for at least 30 minutes prior to

serving to allow the cake to set completely.

THE SMITH ISLAND CAKE

FRESH LEMONADE STAND

Bring some fruity fun with

flavors such as watermelon,

rosemary, lavender, ginger,

verbena, strawberry, jalapeño

or a blend of a few flavors. Keep

it fresh and clean, top with

sparkling soda or even make it

boozy if it’s that kind 5of day!

30

MondaySouth of the BorderMinimum 25 people. Maximum

of 120 minutes of service. A

service fee of $150 will be applied

for groups under 25 people

SaladsMesclun Greens, Tomatoes,

Caramelized Onions,

Carrots, Jicama, Cilantro

Vinaigrette

Beans and Greens Salad

chick peas, black beans, kale, corn,

butternut squash, cilantro dressing

Gulf Shrimp Salad

tomatoes, sweet garlic, shallots,

capers, fusilli pasta, Italian dressing

Sandwiches and WrapsAdobo-Marinated Pork Rorta

focaccia, jalapeño bacon, charred

pineapple slaw, roasted chili aioli

Grilled Carne Asada Sandwich

ciabatta bread, garlic and

herb marinade, chimichurri,

caramelized onions, roasted

tomato and Jack cheese

Asado Chicken Wrap

spinach tortilla, rattlesnake bean

and corn salsa, romaine lettuce,

cheddar cheese and aioli verde

Charred Poblano Sandwich

jalapeño cheddar bun, slow

roasted portobello, avocado,

spinach and tomatillo mayo

SoupVegetarian Tortilla Soup,

Lime Sour Cream

Hot Mains Chicken Enchiladas, Ranchero Sauce

Chimichurri Marinated Pork

Beef Skirt Steak Carne Asada

green chilies, pepper jack cheese

SidesSouthwestern Rice and Pinto Beans

Charred Squash and Peppers

SweetsChurros with Chocolate Sauce

Dulce de Leche Cheesecake

Day of the Week Cold Buffet

two salads | three sandwiches |

tortilla chips | dessert

$54 per person

Day of the Week Hot Buffet

two salads | two hot mains |

two sides | dessert

$69 per person

Include soup selection -

additional $3 per person


Engage & Explore Ideas

Add these delectable ideas to the day for a more personalized experience

• Tortilla making class led by our Food and Beverage Team

• Guacamole making class

• Bring in an authentic Mariachi band

LUNCH MENUS

32

LUNCH MENUS



• Learn how to eat a crab like a Maryland local

• Upgrade your lunch by adding Maryland crab cakes

• Learn how to make the local beverage of choice, the Orange Crush, with our Food and Beverage Team


TuesdayBaltimore Buffet Minimum 25 people. Maximum of 120



25 people

SaladsSpinach and Arugula Salad

candied walnuts, roasted mushrooms,

shaved onions, croutons, maple-

balsamic dressing

Cucumber and Tomato Salad

basil vinaigrette

Sandwiches and Wraps BBQ Mushroom Wrap

grilled forest mushrooms, hearts of

romaine, beefsteak tomatoes, green

goddess dressing, spinach tortilla

Fried Chicken Sandwich

pickle-brine fried chicken, heirloom

tomatoes, cabbage slaw, tabasco

remoulade, sesame seed bun

Shrimp Salad Wrap

sweet and spicy pickled okra, pimento

aioli, citrus rind, sun-dried tomato wrap

Roast Beef Sandwich

grilled onions, shaved iceberg lettuce,

sharp cheddar, horseradish aioli, soft

country hoagie roll

SoupCream of Crab Soup

Hot Mains Local Fish (Market Availability)

roasted red pepper butter sauce

Heavy Seas Brined Chicken, Herb Jus

Smoked Sweet Potato and

Quinoa Casserole

SidesSautéed Green Beans, Caramelized

Onions and Lemon

Old Bay and Oregano Roasted Potatoes

SweetsAssorted Dessert Bars



kettle chips | dessert

$54 per person



two sides | dessert

$64 per person

Include soup selection - additional

$3 per person

34

WednesdayLittle Italy Minimum 25 people. Maximum of 120



25 people

Salads50/50 Caesar Salad, Kale and Romaine

toasted focaccia croutons, artichoke

hearts, piquillo peppers, marinated

giant beans, red onions, olives, Acadian

honey-red wine vinaigrette

Caprese Salad

vine ripened tomatoes,

fresh mozzarella, fresh basil and

balsamic glaze

Sandwiches and WrapsItalian Hoagie

soft hoagie roll, shaved Italian cold

cuts, tomatoes, shredded lettuce, red

onions, mozzarella, yellow mustard, red

wine vinaigrette and oregano

Genoa Chicken Sandwich

ciabatta roll, grilled chicken,

house-made pesto, roasted tomatoes,

caramelized onion and spinach

Mona Lisa

caramelized onion roll, italian beef,

pepperoncini, red onions, Provolone,

arugula and spicy brown mustard

Sicilian Wrap

sun-dried tomato tortilla, olives,

artichoke hearts, capers, romaine

lettuce, roasted peppers and

lemon aioli

SoupVegetarian Minestrone,

Cannellini Beans

Hot Mains Seared Chicken Florentine

spinach, artichoke, pecorino romano,

fire-roasted red pepper cream sauce

Pesto Brushed Salmon

saffron sauce

Rigatoni Al Forno

peppers, tomatoes, spinach, basil,

tarragon, parsley, Parmesan

Papa Tom’s Polenta

wild mushroom fricasse

SidesGrilled Vegetables with Balsamic Drizzle

Warm Focaccia, Olive Oil, Pesto

SweetsCannolis

Tiramisu




$54 per person



two sides | dessert

$64 per person


$3 per person

FARM-TO-GLASS, HERB MAKING CLASS

Bring the farm to life as our

Beverage Masters lead a quick

farm-to-glass class with your

Guests to make their personally

crafted herb masterpiece!




• Wine and food pairing class

• Create the perfect Italian red sauce with our Chefs

• Upgrade your lunch with an Affogato dessert station

LUNCH MENUS

36

LUNCH MENUS

Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience

• Bring in a jazz singer to experience the Baltimore Blues

• Experience Baltimore by boat. Take a tour of the city and learn the history of Fort McHenry with a boat tour

• Pair your lunch with a flight of local brews


ThursdayBaltimore ComfortMinimum 25 people. Maximum

of 120 minutes of service. A

service fee of $150 will be applied

for groups under 25 people

SaladsChopped Salad

tomatoes, radishes, roasted corn,

chopped egg, cheddar cheese

with peppercorn ranch dressing

and balsamic dressing

Quinoa Salad

roasted peppers and zucchini

Sandwiches and WrapsBuffalo Chicken Wrap

flour tortilla, grilled chicken, blue

cheese, slaw, shredded carrot, celery

BBQ Pit Beef

brioche bun, bibb lettuce,

pepper jack cheese, bread and

butter pickle, crispy onions

Smoked Turkey Sandwich

hoagie roll, beefsteak tomatoes,

lettuce, Dijonnaise sauce,

avocado and jalapeño bacon

Grilled Portabella Steak Sandwich

slider buns, cream, roasted red

peppers, pickled onion and arugula

SoupCaramelized Onion and Cheddar Soup

Hot Mains Very Veggie Pot Pie

mushrooms, celery, carrots, sage crust

Pot Roast

merlot and root vegetables, braising jus

Rotisserie Roasted Chicken

chipotle glaze

Sides Mac and Cheese, Parmesan and

Green Onions

Green Beans Casserole

SweetsTapas Style Dessert Selections




$54 per person



two sides | dessert

$64 per person



38

Friday Inner Harbor BuffetMinimum 25 people. Maximum of 120 minutes of

service. A service fee of $150 will be applied for

groups under 25 people.

SaladsGreek Island Salad

iceberg, cucumbers, feta cheese, tomatoes, lemon

oregano dressing

Panzanella Salad

tomatoes, roasted onions, basil, Chianti vinaigrette,

torn croutons

Grilled Baby Romaine

Cotija cheese, shaved radishes, roasted red peppers,

avocado mousse, smoked Caesar dressing

Sandwiches and WrapsRoasted Chicken Caprese

herbed focaccia, arugula, garlic aioli

Healthy Ham and Cheese

rye bread, ham, smoked Gouda, beefsteak tomatoes,

micro sun flowered greens, tarragon mayo

Seaside Tuna Salad

fresh croissant, leaf lettuce, cheddar, sweet relish

Greek Wrap

spinach tortilla, kalamata olives, cucumber, feta,

tomatoes, romaine and tzatziki

SoupTomato Basil Bisque

Hot Mains Honey Roasted Chicken

lemon-herb jus

Broiled Local Fish

lemon-caper sauce

Eggplant and Zucchini Stew

SidesRoasted Old Bay Potatoes, Caramelized Onions, Pars-

ley

Cheddar Biscuits, Honey Butter

SweetsRaspberry Marbled Cheesecake

Chocolate Bread Pudding, Vanilla Bourbon Sauce


two salads | three sandwiches | kettle chips | dessert

$54 per person


two salads | two hot mains | two sides | dessert

$64 per person

Include soup selection - additional $3 per person

“DRY” MARTINIS MEAN BUSINESS

We mean non-alcoholic Dry Martinis and they are

delicious! Distilled non-alcoholic spirits infused with

spices, herbs and floral notes create the perfect “Dry”

Martini Station to add to your lunches.

Celebrate the happiest of all hours!




• Create the perfect marinade and seasoning mix with our Chefs

• Enjoy the ultimate barbecue experience by hosting your event on our outdoor patio complete with corn hole

• Add on a barbecue lesson and get the tips and tricks from our in-house experts

LUNCH MENUS

40

LUNCH MENUS



• Do some pre-lunch stretching led by a yoga instructor

• Enjoy a hummus making lesson led by our chef


Saturday Patterson Park BuffetMinimum 25 people. Maximum of 120

minutes of service. A service fee of $150

will be applied for groups under 25 people

SaladsBaby Spinach Greens

cranberries, roasted corn, goat

cheese, caramelized pecans and

Champagne dressing

Quinoa and Kale Salad

root vegetables, dried cranberries and

fresh herbs

Sandwiches and WrapsOven Roasted Turkey

Provolone, lettuce, tomatoes, stone

ground mustard, mayo, pretzel roll

Classic Italian Sub

Salami, ham, Provolone, lettuce,

tomatoes, Italian dressing

Roast Beef and Swiss

red onions, pickle, horseradish cream

sauce, pumpernickel bread

Grilled Vegetables Sandwich

goat cheese, grilled vegetables,

no added gluten wrap

SoupLentil And Vegetable Chili

Hot Mains Mac n Cheese Bar

select three toppings: shredded

Parmesan, scallions, tomatoes, parsley,

hot peppers, braised beef brisket,

andouille sausage, wild mushrooms in a

cognac sauce

Pulled Pork

barbecue demi

Local Rock Fish

lemon thyme jus

SidesShaved Brussels Sprout Slaw

Grilled Hen of Woods Mushrooms

SweetsStrawberry Shortcake

Chocolate Mousse

fresh berries




$54 per person



two sides | dessert

$64 per person


$3 per person

42

Sunday Port CovingtonMinimum 25 people. Maximum of 120



25 people

SaladsRoasted Vegetable and Quinoa Salad

cherry tomatoes, cucumbers,

shaved radishes, Creole

mustard-shallot vinaigrette

Mesclun Greens Salad

heirloom cherry tomatoes, shaved

red onions, cucumbers, shredded

carrots, torn-bread croutons,

wild-herb vinaigrette

Sandwiches and WrapsGrilled Vegetable Wrap

spinach, roasted peppers, hummus,

whole wheat tortilla

Mountain Pesto Turkey Sandwich

havarti cheese, wild greens, tomatoes,

basil-lemon aioli, brioche roll

Maple-Cured Ham Sandwich

brie, smoked tomatoes, pickled

vegetables, charred red-onion aioli,

artisan roll

Chicken Salad Sandwich

hard-boiled egg, Swiss cheese,

garden lettuce, sun-dried tomato

spread, focaccia roll

SoupRoasted Squash Soup

Hot Mains Marinated Top Sirloin Steak

15-spice rub, steak sauce

Local Seasonal Fish

lemon caper pan jus, herb-cracker

crumb

Forest Mushroom Ratatouille zucchini, eggplant, squash, bell

peppers, tomatoes

SidesCampfire Potatoes

marbled potatoes, caramelized

onions, smoked paprika butter

Charred Cauliflower apple cider glaze, crushed

aleppo pepper

SweetsSeasonal Cheesecake

Pecan Bars




$54 per person



two sides | dessert

$64 per person




LUNCH MENUS



• Stretch your legs. Take a guided walking tour of Baltimore

• Dress for success. Learn how to make healthy home-made salad dressings with our culinary team

44

Plated LunchesMinimum 15 people. Maximum of 120 minutes of

service. A service fee of $150 will be applied for groups

under 15 people.

Salad StartersELF Salad

endive, lola rosa, frisee, haricots verts, candied pecans,

dried cranberries, lemon Dijon vinaigrette

Root Vegetable Salad

beets, rutabaga, carrots, baby romaine, lola rosa, goat

cheese, pomegranate balsamic dressing

SoupButternut Squash

truffle essence, herbed croutons on the side

Crab and Corn Chowder

Old Bay croutons

EntréesChicken Florentine

seared chicken breast, spinach, fire-roasted pepper

coulis, artichoke and potato cake, grilled asparagus

$56 per person

Pad Thai

pad Thai shrimp and chicken salad , broad rice

noodles, griddled eggs, roasted chicken, seasonal

vegetables in a peanut and cilantro pad Thai sauce

$54 per person

Seared Salmon

chickpea salad, lemon caper sauce, roasted squash

and tomatoes

$56 per person

Local Chesapeake Fish and Clams

saffron cauliflower mash, sweet peas, melted leeks

$57 per person

Braised Short Rib

mashed potatoes, roasted shallots, artichoke and

asparagus, merlot demi

$59 per person

Lunch Duet

oregano chicken and Maryland lump crab cake duet,

mushroom risotto, sautéed spinach and tomatoes,

tarragon beurre blanc

$63 per person

Zucchini Roulade

roasted portobello, tofu, sweet onions, tomatoes,

ancient grains, grilled asparagus and coconut curry glaze

$54 per person

Mediterranean Purse

Mediterranean vegetable purse, tomato basil sauce,

fire-roasted pepper and grilled seasonal vegetables

$54 per person

DessertsBourbon Chocolate Pecan Tart

red berry sauce

Key Lime Meringue Tart

blueberry sauce

Walnut Carrot Cake

macerated berries

Tiramisu

mocha sauce


LUNCH MENUS

46

Zero Proof: A Conscious Choice for a Meaningful Gathering

THERE’S A GROWING DEMAND FOR non-alcoholic drinks that deliver on taste in the same way a cocktail would. Whether in Sober October or Dry January, millennials are seeking a Happy Hour experience that leaves out the booze but keeps the Happy. After all, shouldn’t a zero proof cocktail be just as delicious as its spirited counterpart? We think so!

Having a few creative spirit-free choices can make your event more impactful by catering to a larger base of attendees. There are many reasons individuals are choosing to go alcohol-free, from designated drivers, pregnancy, religious reasons, or addiction concerns. In fact, a growing movement is wellness-inspired and simply based on seeking healthier alternatives. It makes sense to offer equally enjoyable options, particularly for business lunches or daytime social events. Flavor is still at the forefront with custom curated house-made syrups, fermented ingredients and even distilled non-alcoholic spirits. It’s entirely possible to serve specialty tinctures that liven the mood, with complex and intriguing elements but without the possible hangover. The options are endless for a creative selection of non-alcoholic offerings, making for a memorable and joyful event that is celebrated by all.

48

Best of BaltimoreB’MORE BitesMinimum 25 people. Maximum of

90 minutes of service. A service

fee of $150 will be applied for

groups under 25 people. $185

chef and server fees additional.

Minimum of two action stations.

Asian Street Taco Station spicy pulled pork | Asian slaw |

steamed buns | radish roasted

corn | spinach | hoisin sauce | chili

garlic sauce | sweet chili sauce

$26 per person |

station attendant required

Short Rib Station 72-hours braised beef short rib |

creamy horseradish | whole grain

mustard | thyme roasted cauliflower |

herb rolls

$33 per person |


Dim Sum Station shrimp hargow | turkey pot stickers |

steamed barbecue pork buns |

vegetarian spring rolls | shrimp and

vegetables shumai | vegetarian

fried rice | sweet chili | soy |

plum sauce | spicy mustard

$26 per person

Turkey Carving Station tarragon and garlic roasted turkey

breast | dried cherry relish | grain

mustard mayo buttermilk-cheddar

biscuit | Yukon Gold mashed

potatoes | caramelized onions

$26 per person |


Salmon Station roasted salmon wrapped in banana

leaves | fried plantains | coconut

curry sauce | lemon

$27 per person |


Little Italy Specialty Station includes: garlic bread | freshly

grated Parmesan cheese | fresh

basil | black pepper | pesto EVOO

select two:

Shrimp Scampi and Linguini

lemon, garlic, white wine

Garganelli Bolognese

mascarpone and Parmesan

Cajun Chicken

penne pasta, jambalaya sweet

peppers, andouille sausage

Mushroom Ravioli sweet peppers, thyme jus

Cavatappi Pasta

vine ripened tomatoes, basil,

fresh mozzarella, olive oil

add-on: Caesar salad |

romaine leaves with herbed

croutons and creamy garlic

dressing $4 per person

$27 per person

Mashed Potato Bar creamy whipped Yukon Gold

potatoes | mashed roasted sweet

potatoes | wild mushrooms

in cognac sauce | smoked bacon |

cheddar cheese | scallions |

diced tomatoes | sour cream

add-on’s:

grilled petite lamb chops

$9 per person

jumbo shrimp scampi

$8 per person

$20 per person |


Maryland Crab Cake Station crab cakes, made to order |

wild mushrooms and pea risotto |

lemon, Old Bay remoulade and

cocktail sauce

$28 per person |


Ramen Noodles Station select two: Bulgogi grilled beef |

grilled chili chicken | pulled braised

pork | grilled shrimp | tofu miso

broth | wild mushrooms |

avocados | cilantro

includes: green onions | bean

sprouts | edamame | broccoli radish |

shredded carrots | bok choy |

soft-boiled eggs | lime wedges

$29 per person | 4 pieces per person

Lettuce Wrap Station select two:

Cashew Stir-Fried Chicken

brown rice, mushrooms, green

onions, carrots, water chestnuts,

peppers, cilantro, sweet soy

sauce, sesame seeds

Hibachi Steak

soba noodles, grilled soy-ginger

marinated beef, wild mushrooms,

carrots, cabbage, pickled onions,

bean sprouts, hoisin sauce, lime

wedge, sweet soy sauce

Vietnamese Style Shrimp

cilantro rice, lime juice; served

with tomatoes, carrots, red

onions, sweet peppers, peanut

dipping sauce, Sriracha-lime

sauce, soy sauce, hot peppers

add $4

Chili Marinated Tofu

soba noodles, wild mushrooms,

carrots, cabbage, pickled onions,

bean sprouts, hoisin sauce, lime

wedge, sweet soy sauce

$29 per person

50

GatheringsMinimum 25 people. Maximum of 90 minutes of

service. A service fee of $150 will be applied for

groups under 25 people. $185 chef and server fees

additional. Minimum of two action stations.

Carving Stations$185 per carver in addition to per person price

Prime Rib Roast

sea salt, horseradish crust, smoke au jus

$39 per person

Beef Brisket

Montreal steak rub | barbecue sauce

$36 per person

Pork Loin

pastrami rub, mustard kraut

$32 per person

Petit Lamb Rack

apple chutney

$38 per person

Whole-Roasted Cauliflower harissa and mint

$26 per person

Raw Bar

• jumbo lemon

• oysters on half shell

• crab claws

• cocktail sauce poivre mignonette and tobacco sauce

$800 per display | based on 100 pieces per display

Antipasto Display

grilled asparagus, zucchini and portobello mushrooms |

assortment of cured meats to include: sopressata, smoked

sausages, prosciutto | basil lemon marinated feta cheese,

pearl onions, olives and cornichons | rustic breads

and crackers

$550 per display | serves 25 people

Artisan Cheese Display

domestic and imported cheeses to include dilled

havarti, smoked Gouda, sharp cheddar, fruit chutney

and roasted nuts | rustic breads and crackers

$500 per display | serves 25 people

Small Cold Bites

• California roll, soy sauce and pickled ginger

• smoked salmon with capers and dill cream cheese

• tomato caprese with olive oil and basil

• Thai curry chicken salad, grilled pineapple

• poached pear and Maytag blue in pastry

• goat cheese lollipops, balsamic reduction

• blackened tuna, wasabi cream and fennel salad

$8 per piece | minimum order of 25 pieces per item

Small Hot Bites

• chicken sriracha meatball

• chicken samosa, cilantro chutney

• reuben bite with caraway seeds

• corn and edamame quesadilla, salsa picante green

• chili arepas • Maui shrimp spring roll; mango chutney

• quinoa and zucchini fritter • shrimp and grits

• beef empanada, salsa picante

• Peking duck ravioli with duck sauce

• miniature crab cake, remoulade sauce

$8 per piece | minimum order of 25 pieces per item


RECEPTION MENUS

52

RECEPTION MENUS


Sweet StoriesMinimum 25 people. Maximum of

90 minutes of service. A service fee

of $150 will be applied for groups

under 25 people. $185 chef and

server fees additional. Minimum of

two action stations.

Doughnut Wall select three: glazed | chocolate

glazed | traditional | strawberry

glazed with sprinkles | blueberry

cake | cinnamon sugar |

powdered | cruller

$28 per person

Gourmet Ice Cream Cookies Station make your own ice cream sandwich

to include: assorted gourmet

cookies, vanilla and chocolate ice

cream, chef’s choice of

seasonal toppings

$31 per person | $185 per chef

Cheers for Churros Station churros with assorted flavors |

Nutella | chocolate sauce | red berry

coulis | cinnamon sugar


Make Your Own Ice Cream Sundae Bar vanilla and chocolate ice cream |

assorted toppings to include:

chopped nuts, sprinkles, whipped

cream, Oreo cookies, chocolate and

caramel sauces and strawberries

$28 per person | $185 per attendant

Taco de Choco Action Station dessert taco waffle cone “taco

shells” | vanilla and chocolate ice

cream | assorted toppings


Boozy Float Action Station American Pie

salty caramel gelato, fireball, hot

apple cider, cinnamon stick

Santa’s Little Helper

mint chip gelato, crème de menthe,

hot chocolate, cookies on the side

Baja Cruz Control

pineapple tepache, silver

tequila, horchata gelato,

pomegranate seeds


END ON A SWEET NOTE WITH A SWEET

BEVERAGE!

Any good host offers coffee

at the end of the meal. Coffee

Bars, non-alcoholic or spirited,

add a touch of hospitality to the

evening. Add some fun toppings

or stir-ins and it’s both dessert

and beverage!

54



Fish tacos at Nick’s Fish House, a hidden waterfront gem complete with outdoor dining and live music

Mussels at Mama’s on the Half Shell, Canton Square

The Raw Oysters at Thames Street Oyster House, located along the historic cobblestone streets of Fells Point

Rockfish at the Rusty Scupper, located directly on Baltimore’s Inner Harbor waterfront

Fresh crabs at Bo Brooks, Canton Waterfront

The Crab Soup at Costas Inn, a local family owned spot for the past 40 years

Lobster Roll at Loch Bar, also features one of the region’s largest raw bars

The Ceviche at Minnow, Federal Hill

Crab Dip at Mo’s Seafood, a Charm City icon for over 30 years

The Seafood Pasta at Captain James Crabhouse & Restaurant, Baltimore’s uniquely ship shaped restaurant

Shrimp and Grits at Water for Chocolate, Upper Fells Point

Calamari at Tagliata, a piano lounge with outdoor courtyard seating

Chef Christian’s Charm City Seafood Spots

Baltimore is more than just crabs and crab cakes. It’s difficult to truly experience the food culture of Baltimore without indulging in all of its seafood. From upscale dining to family owned hole in the wall, Chef Christian handpicked his favorite dishes from some of the most appetizing seafood spots around town.

56

Dinner BuffetsMinimum 25 people. Maximum of 120 minutes of

service. A service fee of $150 will be applied for groups

under 25 people. $185 chef and server fees additional.

Simply Fall / WinterArtisan Breads, Butter

Tomato-Basil Bisque

Baby Spinach and Kale

blue cheese, crispy bacon, croutons with grain,

mustard vinaigrette

Quinoa and Root Vegetable Salad

white balsamic dressing

Grilled Chicken

morel sauce

Atlantic Salmon

grapefruit, parsley, fennel

Braised Beef

fire-roasted poblano sauce


Wild Mushroom and Pea Risotto

Brussels Sprouts

sweet butter

Tapas Style Desserts

$82 per person

The Pratt StreetFreshly Baked Focaccia Bread

Parmeggiano Reggiano, first press olive oil

Lentil Soup

kale and crisp lardons (on the side)

Market Greens

red wine vinaigrette, buttermilk dressing

Panzanella Salad

tomatoes, roasted onions, torn croutons, basil,

Chianti vinaigrette

Root Vegetable and Corn Succotash

herb vinaigrette

Pesto Baked Salmon

braised leeks, light white wine velouté

Slow Cooked Beef Roast

ancho barbecue braising jus


Garganelli Pasta "Al Forno"

wild mushrooms, peppers, onions, sweet garlic,

Broccolini, pomodoro tomato sauce, Asiago,

Parmesan cheeses

Rosemary and Black Pepper Roasted New Potatoes

Asparagus and Cipollini Onions

New York Style Cheesecake

strawberry sauce, chocolate ganache torte

$82 per person

A TELL-TALE COCKTAIL

Add a Taste of the City Experience featuring

Orange Crush, Black Eyed Susan, Diamond Back,

Blueberry Pisco Sour and the Chesapeake Breeze

DINNER MENUSThe Charles StreetCauliflower Soup

Mediterranean Salad

romaine, tomatoes, olives, feta cheese, lemon

oregano vinaigrette

Roasted Wild Mushroom and Artichoke Salad

arugula, shaved Parmesan

Crisp Vegetables and Dips

carrots, celery, asparagus, onion dip, sun-dried

tomato hummus

From the Carver: 72-Hour Braised Short Rib

whole grain mustard, horseradish, chimichurri station attendant required

Maryland Crab Cakes

lemon caper butter sauce

Grilled Chicken

caramelized onions, grapefruit

Wild Mushroom and Pea Risotto

Parmeggiano and fresh herbs

Vegan Casserole

potatoes, tofu, corn, broccoli, fennel

Dinner Rolls

creamery butter

Chocolate and Fruit Fondue

pineapple, banana, apples, strawberries

Miniature French Pastries

Eclairs, Mango Petit Fours,

Fruit Tarts, Napoleons

$120 per person


58

Plated DinnersMinimum 25 people. Service time

120 minutes unless otherwise

noted. $185 chef and server fees

additional. Select either one salad

or soup, one entrée and

one dessert.

Soup StartersCurried Butternut Squash

parsley, Parmesan cheese

Creamed Corn Soup

truffle oil, cheese stick

Salad StartersRoasted Beet and Frisee Salad

goat cheese, baby romaine,

creamy buttermilk dressing

Steakhouse Salad

crisp iceberg, red oak, pancetta

bacon, tomatoes, blue cheese,

cabernet vinaigrette

Appetizers/Small BitesDeconstructed Gulf Shrimp Cocktail

Boston butter lettuce, cocktail

sauce additional $8 per person

Winter Crab Cake

corn and beans succotash, smoked

tomato jus

$9 per person

EntréesSeared Rockfish

Thai chili-ginger chutney, sesame

jasmine rice, baby bok choy

$73 per person

Herb Roasted Pork

sweet potato mash, wild

rice pilaf, baby vegetables,

minted blackberry demi

$68 per person

Wild Mushroom Crusted Chicken

butternut squash mash,

braised fennel, artichokes

$70 per person

Roasted Chicken Breast

herbes de Provence, seared

potato rösti, Broccolini,

tarragon caper butter sauce

$70 per person

Citrus-Infused Salmon

grilled pineapple, plantains, thyme-

lemon sauce, basmati rice pilaf

$70 per person

Slow Cooked Beef Short Rib

cabernet braising jus, potato

herb cake, candied red onions,

Broccolini, cabernet sauce

$78 per person

Lavender Crusted Rack of Lamb

rosemary haricots verts, maple

scented sweet potato mash,

roasted garlic, thyme demi

$80 per person

Seared Petite Bistro Steak

and Crab Stuffed Shrimp

fennel and leek compote, rosemary

garlic potatoes, shallots, port demi$88 per person

Mediterranean Vegetable Purse

grilled seasonal vegetables,

fire-roasted pepper,

tomatoes, basil sauce$63 per person

Crab-Free Crab Cake

stir-fried sweet peppers,

lentil stew, Sriracha sauce $80 per person

DessertsLord Baltimore

kirsch mousse, brandied

cherries, toasted pecans,

flamed Italian meringue

Café Mocha

chocolate-almond flourless cake,

light milk chocolate-mocha mousse

Lady Baltimore

sweet potato and pistachio custard,

white chocolate pistachio mouse,

kirsch soaked genoise, pistachios

Caramel Apple

green apple mousse, almond

joconde, hazelnuts, ginger crust

Tiramisu

mocha sauce, berries

WINE SERVICE WITH DINNER

Tableside wine service is an

elegant touch as well as a great

way to keep people in their

seats during a dinner program


DINNER MENUS

60

Chef Leroy found his passion for beverage while bartending in college. He has travelled around the country launching regionally inspired cocktail menus. He is a certified cicerone and an avid home brewer. He now oversees our beverage program at the Hilton Baltimore Inner Harbor and loves creating custom cocktails for your enjoyment.



BALTIMORE HAS A RICH BEVERAGE HISTORY

dating back to the 19th century.

Early German immigrants erected

elaborate breweries and large

open-air beer gardens on the

shores of the Patapsco River. The

revitalization has come in the form

of local, modern breweries such

as Union Craft Brewing with their

flavor forward, in your face beers and

Guinness Brewery which opened its

first brewery in the United States

since 1954, just a few short miles

from the hotel.

The addition of Sagamore Spirit

Distillery had a profound effect on

the spirit landscape of Baltimore.

Located on the Under Armour

Campus this distillery put Baltimore

on the map with its Rye Whiskey

taking Double Gold at the 2019 San

Francisco World Spirits Competition.

We draw from this inspiration when

we construct our “Smoked Whiskey”

experiences within our banquet’s

events, utilizing authentic Whiskey

Barrels from Sagamore Spirits to

construct our bars.

These unique experiences are what

sets us apart and drives loyalty

within our clients and Guests. The

creativity, locality and ability to

transform an event that draws from

our heritage while paying homage

to Baltimore’s opulent history with

spirits, is what keeps Guests coming

back to the Hilton Baltimore Inner

Harbor time and time again.

The Renaissance of the Baltimore Beverage Scene

62

BAR MENUS

Bar Experiences Local Tastes Bar Maryland’s Craft Distillery scene is red

hot, bring your Guests and your taste

buds on a flavor journey!

Epiphany Vodka | Shot Tower Gin | Blue

Dyer Rum | 123 Organic Blanco Tequila |

Old Line American Whiskey | Sagamore

Rye Whiskey | Old Line Single Malt

Whiskey | Wente Wines | Domaine Ste.

Michelle Brut Champagne | local craft

beers: Evolution Primal Pale Ale | Heavy

Seas Loose Cannon | Natty Boh 16 oz.

Tall Boys | Union Black Wing Lager | RAR

Groove City Hefeweizen | assorted sodas

and mixers

One-Hour Package: $36 per person

Two-Hour Package: $55 per person

Three-Hour Package: $67 per person

Local Liquor and Wine

Consumption Pricing: $16 each

Local Craft Beer: $9.50 each

Distinct BarTito’s Handmade Vodka | Hendrick's Gin |

Atlantico Platino Rum | Casamigos

Blanco Tequila | Knob Creek Bourbon |

Jameson Whiskey | Glenmorangie 10-

Year Whisky | Wente Wines |

Domaine Ste. Michelle Brut Champagne |

domestic and imported beers |

assorted sodas and mixers




Distinct Liquor and Wine


Domestic Beer: $7.50 each

Imported Beer: $8.50 each

64

Curated BarExperiencesUpgrade your bar package with a

curated experience to add to your

existing bar package. Dedicated

bartender to host, prepare and serve

One station per 100 guests,

$185 per bartender

Smoked Old Fashioned Bar old-fashioned crafted and smoked

to order with applewood, cherry

and hickory woods. Four different

bourbons provided.

$7 per person

Mocktail BarTreat your Guests to interesting

non-alcoholic specialties to include;

Laughing Buddha, Mixed Fruit

Fresca, Cucumber Fresca, Georgia

Tea, Pomegranate Mojito, Sunshine

Berry Fizz, Italian Soda, Bombay Cola,

Robert Palmer.

$5 per person

Martini BarBack to the days of Gatsby, martinis

for everyone, including: Classic

"Shaken, not Stirred" Martini (vodka

or gin), Cosmo, Cherry Bomb,

Summer Sky, Melon Drop

$7 per person

Mojito BarRum with muddled Lime, Mint

and Sugar or Watermelon, Mango,

Pineapple, Cherry, Pomegranate

$7 per person

Sagamore BarMaryland craft cocktails prepared

with Baltimore’s own Sagamore

Rye Whiskey: Sagamore Black-Eyed

Susan, Sagamore Maryland Mule,

Sagamore Whiskey Manhattan.

$7 per person

Baltimore Bloody Mary ExperienceOld Bay Vodka, Tito’s One Vodka,

Wheatley Vodka, local craft beer,

four varieties of house-made Bloody

Mary Mix, various accoutrements

and garnishes to build your own

Bloody Mary.

$7 per person

Orange and Grapefruit Crush StationBartenders to squeeze fresh

oranges or grapefruits, served over

ice with vodka, Triple Sec and

lemon-lime soda

$7 per person


BAR MENUSBAR MENUS

66

BAR MENUS


Curated CocktailsSelect up to two per event

to enhance the bar

$15 each, charged on consumption

Vodka InspiredStrawberry Basil Mule

Vodka, strawberries, lime, basil sprigs,

ginger beer strawberry and basil garnish

Infamous Orange Crush

Vodka, fresh squeezed oranges,

Triple Sec, sprite

Purple People Eater

Vodka, blue curacao, sour mix, grenadine,

cranberry juice

Gin InspiredThe Resolution

Gin, lemon juice, simple syrup,

rosemary sprigs, champagne

Bee’s Knees

Gin, honey syrup, lemon juice

Cucumber Rickey

Gin, muddled cucumber, simple

syrup, fresh lime juice, club soda

Rye and Bourbon InspiredVoodoo Smash

Whiskey, simple syrup, muddled

watermelon, mint, watermelon

and mint garnish

Campfire Cocktail

Rye whiskey, simple syrup, splash of

Lagavulin, roasted marshmallow garnish

The Revolver

Bourbon, coffee liqueur, angostura bitters

Rum InspiredThe Knockout

Dark rum, cognac, lemon juice, simple

syrup topped with grated nutmeg

Ghost Daiquiri

White rum, lime, simple syrup, blackberries

Tequila InspiredCloud 9

Reposado tequila, Grand Marnier Liqueur,

egg whites, simple syrup, lemon and lime

Bubbly Paloma

Tequila, grapefruit juice, lime juice,

simple syrup, topped with Champagne

Sparkling InspiredBarbotage

Cognac, Grand Marnier, prosecco

Blushing Mimosa

Orange juice, pineapple juice,

grenadine, brut champagne

Air Mail

Light rum, lime juice, honey,

brut Champagne

No Alcohol, Full Flavor InspiredShirley is a Ginger

ginger beer, grenadine, fresh lime

juice, club soda, cherry garnish

Blueberry Nojito

muddled blueberries, mint, lime juice, simple

syrup, club soda, mint and blueberry garnish

Raspberry Bees Knees

raspberry shrub, honey, fresh lemon

juice, club soda, raspberry garnish

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ImportantThings to Know1. Taxes and Service Charge

The combined gratuity and service

charge that is in effect on the day of

your event will be added to your bill.

Currently, the combined gratuity and

service charge is equal to 25% of the

food and beverage total, plus applicable

state and local tax. A portion of this

combined charge will be added to your

bill as gratuity, which will be distributed

to tipped Banquet Employees.

Currently, that portion is equal to

the lesser of (i) 15% of the food and

beverage total (or the current gratuity

charge in effect on the day of your

event in accordance with the hotel's

union contract), or (ii

Currently, $16.00 per hour per tipped

Banquet Employee calculated over an

entire work week, which will be added

to the tipped Banquet Employees'

regular wages (the $16.00 per hour

rate increases by $.65 annually). The

remainder of this combined charge,

currently equal to 10% of the food and

beverage total, will be added to your bill

as a service charge.

This service charge is not a gratuity and

will be retained by the hotel to cover

discretionary costs related to your

event. We will endeavor to notify you in

advance of your event of any increases

to the combined gratuity and service

charge should different gratuities be in

the effect on the day of the event per

the hotel's union contract.

2. Expected Attendance and Final

Guarantees

Expected attendance numbers (noted

as EXP on the Banquet Event Orders)

for your events must be submitted

by 11:00 AM, local time, 10 business

days prior to the first scheduled event.

Final guarantees (noted as GTD on the

Banquet Event Orders) are due by 11:00

AM, local time, three (3) business days

prior to the first scheduled event and

cannot be reduced after this time. If

final guarantees are not received, the

expected attendance numbers will be

the basis for billing purposes.

Final guarantees are to be within 10%

of the expected attendance numbers

or additional charges will apply. If a final

guarantee is reduced by more than 10%

of the expected attendance number,

the hotel will add a supplemental

charge equal to the menu price per

person multiplied by the difference

between the expected attendance less

10% and the final guarantee. If a final

guarantee is increased by more than

10% of the expected attendance, the

hotel will add a supplement charge to

cover rush orders and overtime equal

to 15% of the menu price multiplied

by the difference the final guarantee

and the expected attendance plus

10%. Additionally, the contracted

menu items may not be available for

the additional Guests added. You will

be charged for the final guarantee, or

number of Guests served, whichever

is greater. The hotel will only prepare

food based on the final guarantees, and

will not set rooms (noted as SET on the

Banquet Event Orders) for more than

3% over the final guarantees.

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3. Labor Charges

Chefs for food stations (carving, omelet,

etc.): $185.00 per Chef for three hours and

$85.00 per hour for each additional hour (plus

applicable sales tax)

Bartender Labor: $185.00 per Attendant for

three hours and $85.00 each additional hour

(plus applicable sales tax). Staffing for bars: 1

bartender per 100 Guests

Labor charge for food and beverage events

with fewer than 25 Guests: $150.00. Additional

labor charges may apply for additional services

requested, event changes made less than 48

hours in advance or for extraordinary cleaning

required by use of glitter, confetti or

similar items.

4. Pricing

All menu prices are provided for guidance

in budget development only, and items

are subject to change until such a time as

banquet event orders (BEOs) have been

signed and counter-signed by both parties.

5. Food and Beverage Policies

Due to licensing requirements and quality-

control issues, all food and beverage to be

served on hotel property must be supplied

and prepared by hotel and may not be

removed from hotel property. Alternate menu

selections (vegetarian, etc.) will be deducted

from the total guarantee. Should either the

number of alternates or the designated

entrée not be adequate in amount, you will

be asked to confirm in writing whether or

not to incur the additional cost of preparing

more entrées or alternates. Please also note

that consuming raw or uncooked meats,

poultry, seafood, shellfish or eggs may

increase your risk of foodborne illness.

6. Audio-Visual

For your convenience, Presentation

Services Audio Visual (PSAV) is our in-house

professionals providing a knowledgeable, on-

site team and state of the art equipment.


7. Displays, Decorations and

Entertainment All displays, exhibits, decorations,

equipment and musicians/

entertainers must enter the Hotel

via the loading dock. Delivery time

must be coordinated with the

Hotel in advance. Special ingress

and egress, insurance and security

requirements may apply in the case

of events with decor, sets, special

lighting or special sound; please

consult with your catering and event

manager prior to finalizing such

arrangements. Nothing may be

attached to the walls and ceilings.

A walk-through is to be arranged

with a designated person and Hotel

representative after the dismantling.

You are responsible for obtaining

all applicable fire marshal approvals

or permits required for your

event. You are also responsible for

obtaining all required ASCAP or BMI

licenses for entertainment or music

performances at your event.

8. Linen

White linens and napkins are

available through the hotel at no

extra charge. specialty linens and

napkins are available through

outside sources at additional cost.

your catering or event manager will

be happy to assist you.

9. Florals, Décor, Entertainment

The hotel has a list of recommended

vendors and are happy to facilitate

needs. proper advance notification

is required when scheduling

entertainment and the use of

volume enhancing equipment. the

hotel reserves the right to control

the volume on all functions.

10. Signage

The hotel does not permit affixing

anything to the walls, doors or

ceilings that would leave damage.

Pre-approved signage is permitted

in the registration area and in private

function areas only. No signs are

permitted on the building exterior.

The hotel reserves the right to

approve all signageAll menu . All

signs must be professionally printed

and should be free standing or on an

easel. The hotel will assist in placing

all signs and banners. A $50.00

charge per banner will apply.

11. Security

Hotel does not provide security in

the meeting and event space and

all personal property left in the

meeting or event space is at the

sole risk of the owner. You agree to

advise your Attendees and Guests

that they are responsible for the

safekeeping of their personal

property. You may elect to retain

security personnel to safeguard

personal property in the meeting

and event space, and/or the hotel

reserves the right based on its

reasonable judgment to require you

to retain security personnel in order

to safeguard Guests or property

in Hotel. Any security personnel

retained by you must be at your

own expense and from a licensed

security company that meets the

minimum standards established

by hotel, including insurance and

indemnification requirements,

and at all times remains subject to

hotel’s advance approval.

12. Lost And Found

The hotel will not assume or accept

responsibility for damages to or

loss of any merchandise or articles

in the hotel prior to, during or

following and event.

13. Shipping And Packages

Packages for meetings may be

delivered to the Hotel three (3)

working days prior to the date

of the function. The following

information must be included on all

packages to ensure proper delivery:

Name of Organization

Guest Name

Attention Catering or

Conference Services

Manager (Indicate Name)

Date of Function

Package handling and storage

is handled by the hotel’s on-site

UPS Store. The UPS Store may be

contacted directly at

(443) 220 0280 or via e-mail at

[email protected].

Special mailing services are

available through the Business

Center at a nominal fee. For all your

business needs, including copying,

faxing, creative services and video

duplication our Business Center is

open 24 hours to all in-house

Guests. For your convenience and

safety, we ask that all deliveries

made on your behalf to our

conference center be made

through our loading and unloading

area. This includes all outside

contractors such as musicians,

florists, design companies etc.

Should you make your own

arrangements, all deliveries should

be coordinated with your Catering

or Event Manager.

14. Payment

Payment shall be made in advance

of the function unless credit has

been established with the hotel. In

such case, the complete account

is due and payable no later than 30

days from the date of the function.

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