savor - hyatt hotels & resorts · savor hyatt regency columbus ... carrot-coconut,...

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H YAT T R E G E N C Y C O LU M B U S

C AT E R I N G M E N U S • M AY 2 0 0 7

350 N. High Street, Columbus, Ohio 43215

614 463 1234 • columbusregency.hyatt.com

All Prices Subject to 21% Service Charge and 6.75% State Sales Tax • May 2007350 N. High Street, Columbus, Ohio 43215 • 614 463 1234 • columbusregency.hyatt.com

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b r e a k fa s t b u f f e t s

all happ iness depends on a le i surely breakfast

robert loui s s tevenson

All Breakfast Buffets include Starbucks® Coffee, Tazo® Tea Selection,

Soy Milk and Flavored Syrups

BREAKFAST BUFFET #1 18.00 per guest

Selection of Chilled Juices

Fresh Seasonal Fruit

Fluffy Scrambled Eggs

Thick Cut Bacon and Maple Sausage Links

Roasted Red Skin Potatoes with Tri-Colored Peppers

Assorted Breakfast Muffins, Croissants and Bagels

Sweet Butter, Jam and Preserves

Additional $50.00 Service Charge for groups with less than 25 guests





Assorted Cereals with Milk

Creamy Oatmeal with Raisins and Brown Sugar

Fluffy Scrambled Eggs

Thick Cut Bacon and Maple Sausage Links

Cinnamon French Toast with Warm Maple Syrup

Roasted Red Skin Potatoes with Tri-Colored Peppers

Assorted Breakfast Muffins, Croissants, Bagels and Coffee Cake




Seasonal Melon Wedges

Parfaits with Plain and Strawberry Yogurts, Granola and Seasonal Berries

Biscuit Pizza with Bacon, Eggs and Cheese

Orange Marmalade and Mascarpone Stuffed French Toast with Pecan Butter and Warm Maple Syrup

Crisp Potato Pancakes with Apple Sauce

Grilled Ham Steaks and Turkey Sausage Patties

Assorted Breakfast Muffins, Croissants and Bagels



All Continental Breakfasts include Starbucks® Coffee, Tazo® Tea Selection,

Soy Milk and Flavored Syrups

CONTINENTAL BREAKFAST #1 14.50 per guest



Chef’s Selection of Freshly Made Bakeries

Sweet Butter, Jams and Preserves

CONTINENTAL BREAKFAST #2 16.50 per guest


Fresh Seasonal Fruit and Berries

Assorted Cereals with Milk

Fruit Smoothies

Fruit Breads and Bran Muffins

Sweet Butter, Jams and Preserves

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*Requires an Attendant at $75.00 each, plus tax


ENHANCEMENTS

Build Your Own Granola Parfait 7.00 per guest

Enhance our Chef’s Granola with

Plain and Strawberry Yogurts, Almonds, Seasonal Berries,

Coconut, Dried Fruit and Honey

Designer Omelet Station* 9.00 per guest

Freshly Made Omelets customized with Choice of Ham,

Peppers, Spring Onions, Cheese, Mushrooms and Tomatoes

Belgian Waffles* 8.00 per guest

Freshly Made Waffles topped with Choice of

Roasted Apples, Blueberries, Strawberries, Maple Syrup,

Whipped Cream, Pecans and Chocolate Shavings

Breakfast Sandwiches 35.00 per dozen

Breakfast Biscuit Pizza with Bacon, Egg and Cheese

Open-Faced Bagel with Dill Cream Cheese and Smoked Salmon

Egg, Canadian Bacon and Cheddar on Texas Toast



PLATED BREAKFAST

All Breakfasts include Chilled Juice, Fresh Bakeries, Starbucks® Coffee and Tazo® Tea Selection

BREAKFAST BURRITO 16.75 per guest

Eggs, Grilled Chicken, Cheese and Fresh Salsa folded

into Soft Flour Tortillas and served with Grapefruit Crunch

THREE EGG OMELET 17.75 per guest

Three-Egg Omelet with or without Cheese served with a

Fruit Cup, Chicken Hash and Potato Pancakes

ALL AMERICAN BREAKFAST 16.25 per guest

Fluffy Scrambled Eggs served with Choice of Thick Bacon,

Maple Sausage Links or Grilled Ham Steak,

Crispy Breakfast Potatoes and Yogurt-Granola Parfait

EGGS COLUMBUS 17.50 per guest

Toasted Whole Wheat Muffins topped with Shaved Ham, Scrambled Eggs

and Cheddar Sauce and served with Crispy Breakfast Potatoes and Asparagus


Starbucks® Coffee, House Blend–Regular and Decaffeinated Coffee 48.00 per gallon

and Tazo® Teas

Regular, Diet and Decaffeinated Pepsi® Soft Drinks, 3.25 each

Still and Sparkling Waters

Chilled Orange, Tomato, Grapefruit and Cranberry Juices 44.00 per gallon

Assorted Bottled Tropicana® Orange, Cranberry and Apple Juices 4.25 each

Airforce® Nutrisodas 4.25 each

Freshly Brewed Iced Tea with Lemon 38.00 per gallon

Sparkling Fruit Punch with Fresh Fruit 42.00 per gallon

a cup of coffee shared with a fr iend

i s happ iness tasted and t ime well spent.

anonymous

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he who d oes not mind h i s belly will

hardly mind anything else

samuel johnson

Assorted Muffins, Croissants and Danish 30.00 per dozen

Assorted Fresh Bagels with Cream Cheese 29.50 per dozen

Assorted Specialty Breads and Coffee Cake 31.00 per dozen

Carrot-Coconut, Banana-Cinnamon and Espresso Streusel

Freshly Baked Scones with Honey Butter and Marmalade 30.50 per dozen

Apple-Cranberry, Banana-Chocolate Chip

and Blueberry-Lemon Poppy Seed

Pecan Sticky Buns 32.00 per dozen

Apple or Cherry Strudel 29.00 per dozen

Sliced Seasonal Fruit Display with Honey Yogurt Dipping Sauce 4.00 per guest

Assorted Fruit Yogurt 34.00 per dozen


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Jumbo Home-Style Cookies 30.00 per dozen

Chocolate Chunk, Peanut Butter and Oatmeal

garnished with Biscotti and Coconut Macaroons

Chocolate Brownies, Pecan Bars and Lemon Bars 32.00 per dozen

Mixed Gourmet Nuts 24.50 per pound

Pretzels, Potato Chips and Tri-Color Tortilla Chips with Dips and Fresh Salsa3.75 per guest

Cracker Jack,® Chex® Mix, Curried Cashews, 4.75 per guest

Dry Roasted Peanuts and Terra® Chips

Assorted Fun Sized Candy Bars 3.25 per guest

Assorted Ice Cream Novelties 4.25 per guest

Plain and Chocolate Dipped Rice Krispies® Treats 25.00 per dozen


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BUILD YOUR OWN TRAIL MIX 9.00 per guest

Walnuts, Pecans, Almonds, Pistachios and Macadamia Nuts,

White Chocolate Bits, Milk Chocolate Chips and M&M’s®

Raisins, Dried Cherries, Apricots, Papaya and Pineapple

Coffee Presentation with Flavored Syrups

Bottled Waters

SNACK T IME 9.00 per guest

Jars of Old Time Candy

Fresh Popcorn

Chocolate Dipped Apple Wedges topped with Nuts and Caramel

Root Beer, Orange and Regular Sodas


Bottled Waters

APPLE GREEN 9.25 per guest

Bowls of Petite Green Apples

Cinnamon-Apple Coffee Cake

Apple-Walnut Muffins

Apple Wedges with Caramel Dipping Sauce

Apple Iced Tea and Apple Juice


Bottled Waters


FRESH FRUITS 9.50 per guest

Bowls of Petite Whole Fruit

Banana-Cinnamon and Apple-Cranberry Fruit Breads

Yogurt and Berry Parfaits with Granola

Freshly Brewed Iced Tea customized with Fruits in Syrup

Sparkling Fruit Beverages


Bottled Waters

HEALTHY BREAK 9.75 per guest

Bagel Chips with Sun-Dried Tomato Hummus

Crisp Vegetables served with Spinach Dip

Selection of Whole and Sliced Fresh Fruit

Bowls of Dried Fruit and Nuts

Individual Bottled Juices and Smoothies


Bottled Waters


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l u n c h

no clo ck i s more regular than the belly

rabela i s

All Lunches include an assortment of Breads, Starbucks® Coffee and Tazo® Tea

LUNCH #1 23.50 per guest

Caesar Salad with Crisp Romaine Leaves and Garlic Croutons

Spice Rubbed Chicken Breast served on Saffron-Herb Orzo

with Rapini and Thyme Bordelaise

Peanut Butter Mud Pie with Whipped Cream and Chocolate Drizzle


Mushroom and Thyme Chowder

Apple and Fennel Stuffed Chicken Breast served over

Roasted Carrots and Shallot Demi Glace

Carrot Cake with Cream Cheese Frosting



Mediterranean Salad of Crisp Greens, Feta, Roma Tomatoes,

Olives, Cucumbers, Onions and Zinfandel Dressing

Bruschetta Chicken with Smoked Tomato Sauce served with Pesto Capellini

Classic Tiramisu with Chocolate and Caramel Sauces


Spinach Salad with Roasted Shallots, Tomato, Feta and Mustard Dressing

Herb Seared Salmon over Vegetable and Potato Hash

with Caper Butter Sauce

Blueberry-Banana Brownie Bread Pudding with Cinnamon Anglaise




Bacon, Lettuce and Tomato with Chicken Salad and Roquefort Dressing

Balsamic and Herb Marinated Sirloin Steak with Yukon Smashed Potatoes

Apple Mousse Crunch


Tossed Greens with Julienned Carrots, Zucchini, Yellow Squash,

Radishes, Grape Tomatoes and Creamy Ranch Dressing

Poached Salmon with Leeks, Tomatoes and Artichokes

with Saffron Broth and Toasted Couscous

Summer Berry Stack


Thai Salad with Sesame Vinaigrette and Spicy Peanut Dressing

Ginger and Teriyaki Glazed Short Ribs

with Lemon Grass Risotto and Crisp Vegetables

Orange Creamsicle Cheesecake


Fire Roasted Tomato Soup with Fresh Basil

Grilled Marinated Chicken Breast atop Mixed Greens

with Roasted Apples, Sun-Dried Cranberries, Walnuts and Bleu Cheese

Trio of Dessert Bars


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a go od co ok i s l ike a sorceress who d i spenses happ iness

elsa schiaparell i

PACIF IC R IM 28.00 per guest

Hot and Sour Soup

Glass Noodle Salad with Green Beans, Papaya and Crushed Roasted Peanuts

Spicy Cucumber Salad with Onions and Sambal

Fried Rice presented in a Wok

Orange Peel Beef with Hot Chilies

Red Curry Marinated White Fish topped with Cilantro Salad

Chopped Chicken Salad

Steamed Shu Mai

Fruit Compote with Star Anise Syrup

Almond Croustade topped Mango and Coconut

Fortune Cookies


NEW YORK DEL I 26.00 per guest

Chef’s Soup du Jour

Romaine Caesar Salad with Garlic Crostini

Asparagus Salad with Roasted Tomatoes,

Grilled Mushrooms and Rosemary

Potato Salad tossed with Chipotle Mustard Dressing

The Butcher’s Fare

Tuna Salad

Garlic Seared Roast Beef

Honey Glazed Smoked Ham

Roasted Turkey Breast

Emmenthal Swiss, Cheddar and Provolone Cheeses

Regional Bread Presentation

Conn’s Potato Chips

New York Black and White Cookies

Carrot Cake topped with Caramel Walnuts


MEDITERRANEAN 26.50 per guest

Villager Salad of Cucumbers and Tomatoes

Hummus with Pita Chips

Marinated Mediterranean Olives and Cheese

Grilled Flank Steak with Orange and Cilantro

Chicken Brochette Mediterranean and Couscous

Seafood Paella with Mussels, Calamari and Shrimp

Penne tossed with Broccoli, Roasted Tomatoes and Herb Sauce

Mascarpone Cheesecake and Fresh Fruit

Amaretto Cookies

SOUP, SALAD AND SANDWICH 23.50 per guest

French Onion Soup

Chicken Noodle Soup

Chuckwagon Chili

Crisp Romaine and Iceberg

Baby Field Greens with Cucumber Ribbons, Carrots, Cheddar, Grilled Chicken,

Corn and Black Beans, Tomatoes, Bacon Bits, Bleu Cheese, Croutons and Roasted Peppers

Chef’s Selection of Gourmet Sandwiches

Shaved Prime Rib with Smoked Cheddar and Caramelized Shallots on Rosemary Ciabatta

Pesto Chicken on Tomato Focaccia

Turkey and Provolone on Sour Dough with Sun-Dried Tomato Spread, Spinach and Roasted Peppers

Strawberry Cheesecake and Chocolate Pudding Cake



BACKYARD BARBECUE 28.00 per guest

Minted Watermelon Salad with Candied Pistachios

Black and Blue Cole Slaw

Roasted Corn and Grape Tomato Salad with Cilantro and Balsamic Glaze

Grilled Chipotle Chicken with Mango and Tomato Chutney

Grilled Ribeye Steak with Jack Daniel’s® Steak Sauce and Crispy Onions

Fried Potato Salad

Molasses Baked Beans

Biscuits and Corn Muffins with Honey Butter

Peach Cobbler with Vanilla Bean Sauce

Blondies and Rock Slide Brownies


COLD STAT IONS

Shellfish Bar 425.00 per display

Jumbo Shrimp, Oysters on the Half Shell and Crab Claws

served with Cocktail Sauce and Lemon

(100 pieces per display)

Asian Occasion 11.75 per guest

Display of Rare Sesame Seared Ahi Tuna and California Rolls

with Seaweed Salad, Pickled Ginger, Wasabi and Soy Sauce

Crudité Display 3.50 per guest

Selection of Garden Vegetables with Garlic-Spinach,

Onion and Hummus Dips served with

Lavosh, Breads and Bagel Chips

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COLD STAT IONS

International Cheese Display 5.50 per guest

Artisan Cheeses served with Bread Sticks and Lavosh

and accompanied by Fruit Chutney, Flavored Honey,

Candied Nuts and Dried Fruit

Mediterranean Display 11.75 per guest

Crostini, Focaccia and Pita with Marinated Olives, Fresh Mozzarella,

Prosciutto, Provolone, Roasted Eggplant and Peppers, Pesto,

Olive Oil, Hummus, Tomato-Basil Relish and Aged Balsamic Vinegar

Fiesta 7.25 per guest

Build Nachos with Tri-Colored Tortilla Chips and Choice of

Chili con Queso, Spicy Beef, Guacamole, Salsa Roja,

Sour Cream and Pico de Gallo


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HOT STAT IONS

Gourmet Pasta and Pizza Station 13.00 per guest

Penne tossed with Artichokes, Leeks, Spinach,

Tomatoes, Fresh Herbs and Extra Virgin Olive Oil

Cheese Tortellini with Asparagus, Peppers and Portobello in Creamy Parmesan Sauce

Selection of Gourmet Pizzas

Barbequed Chicken with Corn, Cilantro and Spring Onions

Thai Shrimp with Teriyaki, Carrots, Shiitake and Roasted Peanuts

Mediterranean Pizza with Feta, Olives, Tomatoes, Zucchini and Red Onions

Spring Roll Station* 9.00 per guest

Rice Paper Rolls stuffed with Choice of Napa Cabbage, Carrots,

Rice Noodles, Chicken, Shrimp, Peppers, Scallions, Shiitake,

Snow Peas and Zesty Ponzu Sauce



HOT STAT IONS

Chesapeake Crab Cake Sauté* 15.00 per guest

Fresh Jumbo Lump Crab Cakes sautéed to order

with Black and Blue Slaw and Spicy Rémoulade

Create an Asian Soup Experience 8.00 per guest

Gingered Chicken Broth enhanced with Soba Noodles, Chicken,

Thai Spiced Shrimp, Straw Mushrooms, Baby Corn, Soy Sauce,

Thai Chili Sauce, Water Chestnuts and Bamboo Shoots

Shrimp Martini Bar 8.00 per guest

Old Bay® Spiced Shrimp presented in Martini Glasses

with Mango Cocktail Sauce—”Shaken, not Stirred”



Herb and Garlic Crusted Tenderloin of Beef* 300.00 (serves 25)

Garlic Mashed Potatoes

Merlot Sauce

Petite Cocktail Rolls

Sage Roasted Breast of Turkey* 280.00 (serves 35)

Corn Bread Stuffing

Pan Gravy


Honey Baked Virginia Ham* 275.00 (serves 70)

Macaroni and Cheese

Fluffy Biscuits

Jerk Spiced Pork Loin* 185.00 (serves 40)

Pineapple Rice

Mango Chutney


Ancho Rubbed Sirloin of Beef* 245.00 (serves 35)

Bleu Cheese Biscuit Pudding

Corn Salsa


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h o r s d ’o e u v r e s

there i s no love s incerer than the love of fo od

george bernard shaw

COLDSouthwest Chicken Salad on a Tortilla with Tomato Pesto 3.25 each

Salmon Mousse Spoon with Caper and Dill 3.25 each

Thai Chicken on a Wonton Triangle with Sweet Chili Glaze 3.25 each

Pesto Pinwheel with Fresh Mozzarella and Roasted Peppers 3.25 each

Mediterranean Phyllo with Tomato, Basil, Olives and Feta 3.25 each

Gourmet Tea Sandwiches 3.25 each

California Roll with Wasabi, Pickled Ginger and Soy Sauce 3.50 each

Curried Blue Crab Salad in Pastry with Snipped Chives 4.00 each

Old Bay® Spiced Shrimp Shot with Mango Cocktail Sauce 3.75 each


HOTSmoked Chicken Quesadilla 3.25 each

Steamed Turkey or Vegetable Dumplings with Sesame Soy Sauce 3.25 each

Caribbean Spring Rolls with Cilantro Pesto Cream 3.25 each

Miniature Potato Pancakes with Salmon Hash and Herbed Cheese 3.25 each

Angus Burger Bites with Bacon and Cheese 3.25 each

Pear and Brie in Phyllo with Raspberry Coulis 3.25 each

Mom’s Tomato Soup Sipper with Miniature Grilled Cheese 3.25 each

Roasted Duck Quesadilla with Mango Chutney 3.50 each

Tenderloin au Poivre on Roasted Garlic Toast with Saffron Aioli 3.75 each

Tempura Shrimp with Orange-Horseradish Compote 4.00 each

Chesapeake Crab Cake with Sweet Chili-Grapefruit Sauce 4.00 each


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• Guests choose their own entrée in a banquet setting.

• Better than the standard dual-entrée option, more elegant than a casual buffet.

• We feature four-course meals with a choice of four entrées. The planner chooses

the appetizer and salad in advance.

• A custom printed menu featuring four entrée selections is provided for guests

at each setting.

• Specially trained servers take your guests’ orders as they are seated.

• Your guests enjoy the sumptuous meal and are treated to a trio of desserts which

has been pre-selected by our chef.

• An option designed to satisfy individual tastes and preferences.

PERSONAL PREFERENCE

your choice in fine dining


PLANNER’S CHOICE APPET IZERMushroom Risotto Timbale with Red Pepper Coulis and Crispy Leeks

Lobster Bisque en Croûte

Chilled Jumbo Shrimp with Mango Cocktail Sauce

PLANNER’S CHOICE SALADOrchard Salad of Roasted Apples, Sun-Dried Cranberries,

Toasted Walnuts and Gorgonzola with Balsamic Vinaigrette

Mediterranean Salad with Crisp Greens, Feta,

Roma Tomatoes, Olives, Cucumbers and Onions with Zinfandel Dressing

Tossed Mixed Greens with Julienned Carrots, Zucchini,

Yellow Squash, Radishes and Grape Tomatoes with Creamy Ranch Dressing

DESSERTOur Pastry Chef will create a Trio Sampler Plate of Delectable Desserts

Service of the Personal Preference Menu requires a minimum of 90 minutes


IND IV IDUAL GUEST’S CHOICE ENTRÉES(Planner chooses four items including one vegetarian option)

Prime Rib of Beef au Jus

Filet Mignon with Merlot Sauce and Crispy Onions

Apple and Fennel Stuffed Chicken with Roasted Shallot Sauce

Chicken Florentine with Smoked Tomato Sauce

Grilled Atlantic Salmon Filet with Sautéed Leeks and Tomatoes

Root Vegetable Crusted Halibut with Cider Demi Glace and Roasted Apples

$57.00 per guest


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a well - governed appet ite i s a great part of l iberty

seneca

All Dinners include an assortment of Breads, Starbucks® Coffee and Tazo® Teas

DINNER #1 51.00 per guest

Chef’s Soup du Jour

Garden Greens with Goat Cheese, Candied Walnuts and Roasted Fruit

with Raspberry Vinaigrette

Filet Mignon served with Demi Glace, Mushroom Compote

and Pommes Dauphine

Chocolate Pyramid Anglaise

Suggested Wine Pairing: Robert, Mondavi Private Reserve Cabernet Sauvignon


Fresh Jumbo Crab Cake served over Pepper Relish

Three Endive Salad with Almonds and Orange-Mustard Vinaigrette

Herb Crusted Chicken Breast with Mushroom Polenta

Tiramisu in the Round

Suggested Wine Pairing: Kendall-Jackson, Vintner’s Reserve Chardonnay



Sliced Mushroom Strudel with Feta and Red Pepper Coulis

Spicy Greens with Preserved Lemon and Parmesan

with Peppercorn Vinaigrette

Seared Salmon on Roasted Asparagus with Saffron

Marquise au Chocolate

Suggested Wine Pairing: Louis Latour, Grand Ardeche Chardonnay


Creamy Lobster Bisque and Brandy Cream Drizzle

Cucumber Wrapped Baby Lettuces with Vegetable Confetti and Balsamic Drizzle

Garlic and Herb Petite Filet Mignon paired with Bruschetta Chicken atop Paella

Raspberry Passion Cake

Suggested Wine Pairing: Beringer, Knight’s Valley Cabernet Sauvignon



Curried Butternut Squash Soup with Chèvre Croutons

Mediterranean Salad in Crisp Phyllo with Zinfandel Drizzle

Root Vegetable Crusted Halibut with Cider Demi Glace

and Roasted Apples with Sweet Potato Duchesse

Miniature Cappuccino Cake

Suggested Wine Pairing: Santa Margherita, Pinot Grigio


Steamed Vegetable Dumpling on Warm Asian Slaw with Spicy Peanut Drizzle

Prosciutto Wrapped Filet with Jerusalem Artichoke Purée and Snapper Medallion

with Mango Red Pepper Chutney served with Roasted Peruvian Blue Potatoes

Chocolate Trio Cake

Suggested Wine Pairing: Sterling, Vintner’s Collection Merlot




Sweet Iowa Corn Chowder with Basil Oil Drizzle

Orchard Salad of Roasted Apples, Sun-Dried Cranberries,

Toasted Walnuts and Gorgonzola with Balsamic Vinaigrette

Pesto and Parmesan Crusted Chicken paired with Petite Filet,

Red Pepper Coulis and Saffron Risotto Timbale

Mango Teardrop Cake

Suggested Wine Pairing: Wolfe Blass, Shiraz


Grilled Portobello with Roasted Peppers and Spinach

Prosciutto Wrapped Baby Greens with Gouda, Pine Nuts and Poached Pears

Petite Filet and Garlic Shrimp with Mushroom Merlot

and Tomato Basil Relish served with Pommes Dauphine

Chef’s Daily Creation of Miniature Dessert Trio on a Painted Plate

Suggested Wine Pairing: Beaulieu Vineyard, Coastal Estates Pinot Noir

*Requires an Attendant at $75.00 each, plus taxAdditional $50.00 Service Charge for groups with less than 25 guests


DINNER BUFFET #1* 48.50 per guest

Tuscan Bean Soup

Mixed Baby Lettuces with Feta, Olives, Tomatoes, Onions and Red Wine Vinaigrette

Orzo Salad with Roasted Eggplant, Portobello and Peppers

Focaccia and Crostini with Assorted Pesto and Oils

Baked Lemon Pepper Snapper with Mussels, Fennel, Tomatoes and Leeks in Light Saffron Broth

Roasted Chicken Florentine with Red Pepper Coulis

Garlic and Herb Crusted Sirloin with Rosemary Rolls and Barolo Wine Sauce

Penne Napolitano with Italian Sausage, Roma Tomatoes, Spinach and Smoked Tomato Sauce

Pastry Chef’s Display of Miniature Desserts

DINNER BUFFET #2* 49.75 per guest

Sweet Iowa Corn Chowder

Garden Salad with Crisp Vegetables and Croutons

Baby Greens with Poached Pears, Sliced Duck, Gorgonzola,

Candied Walnuts and Sun-Dried Cranberries with Balsamic Drizzle

Herb and Garlic Crusted Prime Rib of Beef with Natural Juices and Creamy Horseradish

Carved to Order Whole Roasted Chicken*

Grilled Shrimp Skewers flavored with Basil and Olive Oil

Roasted Yukon Gold Potatoes

Minnesota Wild Rice Pilaf

Seasonal Vegetable Medley

Pastry Chef’s Display of Cakes, Pies and Tortes

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HYATT’S S IGNATURE SELECT WINESBy Folio Studios and Michael Mondavi, Bottled and Cellared in Napa Valley

Canvas by Michael Mondavi, Chardonnay, California 28.00

Canvas by Michael Mondavi, Merlot, California 28.00

Canvas by Michael Mondavi, Cabernet Sauvignon, California 28.00

CHAMPAGNE & SPARKL ING WINESSegura Viudas, Brut Reserva Sparkling, Spain 30.00

Perrier Jouet, Grand Brut Champagne, Epernay, France 95.00

BLUSH & L IGHT TO MEDIUM- INTENSITY WHITE WINESBeringer, White Zinfandel, California 27.00

Clean Slate, Riesling, Germany 37.00

Fish Eye, Pinot Grigio, California 27.00

Danzante, Pinot Grigio, Italy 35.00

Clos du Bois, Pinot Grigio, Sonoma 37.00

Benziger Family Winery, Sauvignon Blanc, North Coast 35.00

Rock Rabbit, Sauvignon Blanc, Central Coast 30.00

Meridian Vineyards, Chardonnay, Santa Barbara 32.00

Robert Mondavi, Private Selection Chardonnay, California 35.00

I’M, Isabel Mondavi, Chardonnay, Sonoma 39.00

Kendall-Jackson, Vintner’s Reserve Chardonnay, California 39.00

Chalone, Chardonnay, Monterey 39.00

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L IGHT TO FULL- INTENSITY RED WINESBeaulieu Vineyard, Coastal Estates Pinot Noir, France 28.00

A by Acacia, Pinot Noir, California 43.00

Spellbound, Petite Sirah, California 39.00

St. Francis Vineyards, Red, Sonoma 36.00

Concannon Selected Vineyards, Merlot, Central Coast 35.00

Blackstone, Merlot, Napa Valley 30.00

Robert Mondavi, Private Selection Cabernet Sauvignon, California 35.00

Red Truck, Cabernet Sauvignon, California 30.00

Sterling, Vintner’s Collection Cabernet Sauvignon, Central Coast 38.00

Wolf Blass, Shiraz, Australia 38.00

Ravenswood, Zinfandel, Napa Valley 41.00


HOST SPONSORED BAR PER PERSON(Minimum of 50 Guests Required for Package Bars)

These packages include Full Bar Setups and are designed to assist your budget

guidelines. The packages are priced per person, and are charged based on

the guarantee or actual attendance, if higher.

Call Brands Premium Brands

First Hour 10.75 12.75

Second Hour 7.75 9.75

Each Additional Hour 4.75 5.75

HOST SPONSORED BAR PER DRINKFull Bar Setups are included in the package and charges are based on the

actual number of drinks consumed.


Cocktails 5.25 6.00

Domestic Beer 4.00 4.00

Premium and Imported Beer 5.00 5.00

Select Wine 6.00 7.00

Mineral Water/Juices 3.25 3.25

Soft Drinks 2.00 2.00

Cordials 8.50 8.50

Champagne (by the glass) 5.00 5.00


SPECIALTY DRINK STAT IONSSelection of Specially Blended Frozen Daiquiris, 8.00 per drink

Coladas and Margaritas served garnished in Martini Glasses

From Traditional Martinis to Apple-tinis to 9.00 per drink

Cosmopolitans, mixed with Top Shelf Vodka and served garnished

in Martini Glasses

Selection of Cordials, Brandys and Ports, 8.50 per drink

available with a coffee station or table side service,

served in Brandy Snifters or Port Wine Glasses

Selection of Imported, Domestic 9.75 first hour,

and Non-Alcoholic Beers, Premium Wines, 8.00 each additional hour

Soft Drinks and Mineral Waters

CASH BARSThis Package includes a Full Bar Setup.


Cocktails 5.75 6.50

Domestic Beer 4.50 4.50

Premium and Imported Beer 5.50 5.50

Select Wine 6.00 7.00

Mineral Water/Juices 3.50 3.50

Soft Drinks 2.25 2.25

Cordials 9.00 9.00

LABOR CHARGESBartenders: $80.00 each up to three (3) hours

Waiter Fee: $65.00 each up to three (3) hours

savor - hyatt hotels & resorts · savor hyatt regency columbus ... carrot-coconut,...

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