summer 2017 - hilton

319 SW Pine Street Portland, OR 97204 | 503.279.9000 | www.embassyportland.com

Summer 2017

319 SW Pine Street Portland, OR 97204 | 503.279.9000 | www.embassyportland.com summer 2017

Prices do not include the customary 12% service charge and 12% gratuity. Prices and items subject to change.

Chef Chris Soffner grew up on the Big Island of Hawaii. While in high school, he began his career working at Hawaii Prince Hotel Waikiki. After

graduating, he began working for James Beard Award winner Roy Yamaguchi at Roy’s Waikoloa and honing his skills under Chefs Jacquie Lau

and Cleighton Lau. After a year, Chris decided to leave Hawaii to further his career and landed in Portland. Chris staged at some of Portland’s

best restaurants to continue his growth, working for notable chefs in the city. Chris comes to us from NE Alberta’s Natural Selection restaurant

where he worked for three years. The restaurant was awarded Restaurant of the Year Runner-Up, and was featured in Sunset Magazine, Food

and Wine Magazine and on The Cooking Channel. Chris says: “The cooking philosophy there changed the way I approach food; building

flavors from the whole ingredient. This will be something that I will carry with me forever.”

about us

meet our chef

Our team of dedicated hospitality professionals proudly carries on

the long standing tradition of excellence that was established at the

Multnomah Hotel since its beginning in 1912. These standards are still

cultivated today within our Embassy Suites Brand. We take pride in

creating customized menus and experiences for our customers, so

please ask us for a consultation on how we can make your event

truly extraordinary.

Located in the heart of downtown Portland in the Historic Multnomah

Hotel, the Embassy Suites by Hilton Portland-Downtown has features

replete with elegance and distinction. All of our event space

presents unique craftsmanship and appointments such as crystal

chandeliers, fireplaces or windows that lend character and shape to

the rooms. If you are looking for an alternative venue, the hotel

showcases a classical Wine Cellar. Our spacious and opulent suites

provide luxurious accommodations for guests, creating the perfect

confluence of guest amenities and dramatic event space to inspire

endearing memories that will last a lifetime.

The Embassy Suites by Hilton Portland-Downtown is passionately

committed to sustainability. These are values that we have

incorporated into all aspects of our catering operations. We believe

in doing so, not only to create exquisite cuisine with fresh flavors, but

also to support the environment and our local community. In addition

we have a commitment to use organic, cage free and free range

products where possible. We prepare our dishes “restaurant style” —

preserving the integrity and freshness of each dish.

our culinary passions



BREAKFAST BUFFETS

Traditional Continental Breakfasts

fresh squeezed orange juice, grapefruit juice, apple juice

Rainforest Alliance Certified regular, decaffeinated coffee,

coffee accompaniments, assorted Steven Smith Teas

Stumptown French press upgrade available

fresh fruit display featuring local organic fruits

bagels, assorted cream cheeses

assorted mini pastries (baked in-house daily)

English muffins, lemon scones, assorted muffins, croissants,

local butter and preserves

Deluxe Continental Breakfast






assorted mini pastries (baked in-house daily)

individual Sunshine Dairy yogurts

bagels, assorted cream cheeses, salmon lox, capers, cucumber,

hard boiled brown organic eggs, chives

We use Willamette Valley cage free eggs in our breakfasts

breakfast Oregon Country Breakfast




(Stumptown French Press upgrade available)


assorted mini pastries (baked in house daily)

crispy hash browns, bacon, sausage, Canadian bacon,

Tillamook cheddar scrambled eggs

and vegetarian gravy

buttermilk biscuits, local butter, seasonal fruit preserves

Under the Tuscan Sun






Italian doughnuts with honey and mascarpone dip

Vegetable piperade with parmesan and herbs on toasted rustic

bread (breakfast bruschetta)

scrambled eggs and smoked pork sausage

hand crafted cheese; assortment local and domestic cheeses,

traditional accompaniments

semolina muffins

add vegetarian bacon or vegan sausage to any option



breaks A LA CARTE BREAK ITEMS

Sweet

Nature Valley granola bars

assorted protein bars

seasonal fruit bars

house made assorted cookies

assorted candy bars

whole fresh fruit

assorted Jacobsen Oregon sea salt caramel candies

fresh baked assorted pastries

individual locally made yogurt

house made rice crispy treats

Savory

Jacobsen Oregon sea salt caramel corn

local conundrum trail mix

individual kettle chips

individual pretzel bags

individual beef jerky

crispy chickpeas

premium dry snacks: marcona almonds,

cashews, macadamia, pretzels, mixed nuts

A LA CARTE BREAK ITEMS

Beverage Selections

Rainforest Alliance Certified coffee,

Steven Smith teas, assorted coffee flavorings,

coffee accompaniments

Starbucks coffee, assorted coffee flavorings,

coffee accompaniments

Steven Smith iced tea

Lemonade

bottled Minute Maid juices

San Pellegrino sparkling mineral water

bottled still water

assorted flavored Dasani sparkling water

soft drinks: Coke, Diet Coke, Coke Zero, Sprite

Stumptown French press (8oz)

Stumptown cold brew stubbies

coconut water



breaks THEMED BREAK PACKAGES

Tillamook

Burrata, herb goat cheese and local cheddar ,

artisan bread toasts, candied hazelnuts and fruit preserves

Summer Snack Time

BBQ Kettle Chips, Roasted Onion Dip, Berry Fruit Bars and

Watermelon Slices

Mezza

hummus with zaatar, marinated peppers and olives,

seasonal pickles and crackers

Make Your Own Zig Zag Trail Mix

M&Ms, mixed nuts, golden raisins, dried cranberries,

chocolate chips, Nature Valley “crumbs”, banana chips

The Health Break

protein bars, granola bars, Sunshine Dairy individual yogurts,

fruit smoothies

Popcorn Party

Jacobsen sea salt caramel popcorn, Jacobsen truffle salt popcorn

peanut and regular M&Ms

themed breaks are for 1 hour of service and a minimum of 15 guests

supplemental surcharge for parties under 15 (no less than 10)

PDX Break

Widmer Hefeweizen Fondue with Olympia Provisions sausage

with Grand Central Bakery breads, Jacobsen Oregon sea salt

caramel corn, assorted Jacobsen Oregon sea salt caramel candies,

Hot Lips soda

* must be ordered a minimum of 14 days in advance of event.

Make your own break: Sweet and Savory

Choose 3 “sweet” items and 3 “savory” items from our a la carte

break items



ALL DAY BEVERAGE SERVICE

Service for three bottled beverages per guest. Additional bottled beverages

will be charged on consumption.



assorted soda: Coke, Diet Coke, Coke Zero, Sprite

San Pellegrino sparkling mineral water

assorted flavored Dasani sparkling water

CONTINENTAL BREAKFAST



assorted mini French pastries (baked in house daily)

LUNCH

Embassy Suites Chef’s choice of lunch buffet

plated menu available upon request

FULL PACKAGE: all day beverage service

continental breakfast

lunch

morning and afternoon breaks

meeting planner package MORNING AND AFTERNOON BREAK OPTIONS

Make Your Own Zig Zag Trail Mix

M&Ms, mixed nuts, golden raisins, dried cranberries,

chocolate chips, Nature Valley “crumbs,” banana chips

Good Morning Sunshine

Sunshine Dairy individual mixed yogurts, whole fruit,

house made fruit smoothies, mini fruit muffins

Meeting Fuel

individual mixed nuts, crudité with ranch,

whipped herb goat cheese, assorted crackers

Mezza

hummus with zaatar, marinated peppers and olives,

seasonal pickles and crackers

Healthy Choice

Nature Valley granola bars, fresh fruit display, sea salt almonds

CREATE YOUR OWN PACKAGE: full package with choice of one break

full package without breakfast

just beverage service

Meeting Planner Packages are for parties of 25 guests or more

*packages available for parties of 10-24



plated lunch Entrées limited to (2) choices, plus vegetarian.

Higher price entrée applies to all ordered. Coffee service included.

Parties of 25 or less (no less than 15) will be charged a supplemental

surcharge and limited to one entrée, plus vegetarian.

SALADS (choice of 1)

Arugula & Kale arugula, baby kale, almonds, Beecher’s Flagship cheese,

shallot vinaigrette

Romaine Salad baby romaine, shaved golden beets, brioche crumbs,

roasted onion vinaigrette

Spinach Salad spinach, roasted peaches, shaved parmesan, croutons,

green goddess vinaigrette

Baby Lettuce Salad baby mixed greens, shaved fennel and radishes, fine herbs,

balsamic vinaigrette

Hood River Salad Rogue bleu, mixed lettuces, spiced hazelnuts and strawberries

ENTRÉES

Roasted Maitake Mushrooms toasted and spiced hazelnuts, potato purée,

truffle and herb vinaigrette

Crispy Kale Polenta mushroom ragout, carnival cauliflower

Grilled Natural Chicken Breast herb pesto potatoes, romesco sauce

Roasted Mahi Mahi summer vegetable hash, tarragon-butter emulsion

Seared Salmon toasted Israeli couscous with summer vegetables and

smoked butter

Grilled Strip Steak shaved summer vegetables, Israeli cous cous “mac n cheese,”

olive oil bread crumbs

Roasted Organic Free Range Chicken summer vegetable gnocchi, kale pesto, crushed almonds

Chef’s Duo fennel cured duck breast, diver scallops

mashed potatoes Robuchon, lemon gel and

caramel demi sauce

Carlton Farms Whole Roasted Pork

ruby chard with pine nuts and raisins,

caramelized onion demi sauce

DESSERTS (choice of 1)

Individual Cheesecake seasonal selection

Apricot and Almond tart marzipan, apricots, vanilla tart

Toffee Luscious Cake toffee, caramel, chocolate, vanilla cake

Mocha Fudge Silk Torte coffee, vanilla, fudge

Fresh Fruit Tart lemon cream, assorted fruit, vanilla tart shell

artisan bread available



lunch buffet Hawthorne Bridge Deli Buffet

soup of the moment

local organic fruit salad

organic baby lettuce salad, crisp vegetables, house dressings

sliced roast beef, black forest ham, house smoked turkey breast

Tillamook cheddar, swiss, aged provolone, pepper jack cheeses

lettuce, tomato, grilled yellow onions

seeded, wheat, rye, rustic, sourdough

pickles, mustards, herb and plain mayonnaise

house made assorted miniature cookies, fruit bars

Chef Soffner’s Luau Buffet

macaroni-potato salad

mixed greens, creamy miso dressing

Somen noodle salad, cucumber, green onions, carrots,

orange sesame dressing

teriyaki beef

kalua pork and cabbage

calrose rice

tofu stir fry, carrots, bok choy, onions, celery, peppers

haupia brownies, white chocolate chip macadamia cookies

Mexican Taco Truck

vegetarian posole

caesar salad with romaine hearts, cotija cheese, garlic dressing

make your own tacos:

pollo asada, carnitas, fajita vegetables

queso fresco, lime wedges, pickled peppers, onions, guacamole,

salsa verde and red salsa, corn chips

spanish rice, cumin black beans

piña colada cake

Portlandia Buffet

Chef’s inspired soup

local bread, Jacobsen sea salt and butter

Siri Farms greens salad; shaved vegetables,

shaved Beecher’s cheddar

baby kale salad; radishes, hazelnuts, golden raisins

charred organic chicken, Portland Cider “BBQ “

summer steelhead trout, roasted corn salad

sungold tomato risotto, local chevre cheese, fine herbs

roasted rapini with dried cherries and garlic

crushed fingerling potatoes with garlic, thyme

raspberry torte

Create Your Own Cobb Salad

Local Organic Fruit Platter

Italian Pasta Salad

Romaine, Belgian Endive, Watercress, Diced Tomatoes,

Minced Bacon, Black Olives, house roasted beets, garbanzo beans,

Crumbled Blue Cheese, Assorted House Dressings

Egg Wedges, Diced Chicken

Focaccia Bread

House Made Assorted Miniature Cookies, Fresh Fruit Bars

diced avocado

seared salmon

all buffets served with

Rainforest Alliance certified coffee & assorted Steven Smith teas

*parties of 25 or less (no less than 15) will be

charged a supplemental surcharge



Butter Poached Prawns

beurre fondue, garlic puree, chorizo oil, olive oil toast

Braised Beef Cheek

bacon, peas, demi glace, brioche

Olympia Provisions Charcuterie Plate

assortment of three sausages, mostarda, in-house pickled peppers,

grilled artisan bread

DESSERTS (choice of 1)

Individual Cheesecake seasonal selection

Apricot and Almond tart marzipan, apricots, vanilla tart

Toffee Luscious Cake toffee, caramel, chocolate, vanilla cake

Mocha Fudge Silk Torte coffee, vanilla, fudge

Fresh Fruit Tart lemon cream, assorted fruit, vanilla tart shell

plated dinner Entrées limited to (2) choices, plus vegetarian.

Higher price entrée applies to all ordered. Coffee service included.


surcharge and limited to one entrée, plus vegetarian.

SALADS (choice of 1)

Arugula & Kale arugula, baby kale, almonds, Beecher’s Flagship cheese,

shallot vinaigrette

Romaine Salad

baby romaine, shaved golden beets, brioche crumbs,

roasted onion vinaigrette

Spinach Salad

spinach, roasted peaches, shaved parmesan, croutons,

green goddess vinaigrette

Baby Lettuce Salad

baby mixed greens, shaved fennel and radishes, fine herbs,

balsamic vinaigrette

Hood River Salad

Rogue bleu, mixed lettuces, spiced hazelnuts and strawberries

STARTERS

A starter can be added to any course

Tuna

olive oil poached tuna, preserved tomato aioli, saffron foam, herbs

Charred Octopus

black garlic, smoky tomato emulsion, savory puffed rice



plated dinner ENTRÉES

Roasted Maitake Mushrooms

toasted and spiced hazelnuts, potato purée,

truffle and herb vinaigrette

Crispy Kale Polenta

mushroom ragout, carnival cauliflower

Grilled Natural Chicken Breast

herb pesto potatoes, romesco sauce

Roasted Mahi Mahi summer vegetable hash, tarragon-butter emulsion

Seared Salmon toasted Israeli couscous with summer vegetables and

smoked butter

Grilled New York Strip Steak * shaved summer vegetables, Israeli cous cous “mac n cheese,”

olive oil bread crumbs

Roasted Organic Chicken summer vegetable gnocchi, kale pesto, crushed almonds

Chef’s Duo

fennel cured duck breast, diver scallops

mashed potatoes Robuchon, lemon gel and

caramel demi sauce

Carlton Farms Whole Roasted Pork

ruby chard with pine nuts and raisins,

caramelized onion demi sauce

Dinner bread available



dinner buffet Buffet includes dessert and coffee service.


surcharge and limited to (2) entrées.

STARTERS (choice of 3)

Siri Farms Mixed Greens

shaved spring vegetables, toasted hazelnuts

Classic Caesar Salad

parmesan cheese, caper caesar dressing, garlic croutons

Gem Lettuce Salad

local bacon, Beechers cheddar, pickled spring onions,

ranch croutons

Endive Salad

Rogue River bleu cheese, shaved carrots, breakfast radish,

golden raisins, muscatel vinaigrette

Caprese Salad

farmer tomatoes, burratta cheese, mozzarella saba, sea salt, new

olive oil

White Bean Soup

roasted leek, kale, white beans, roasted garlic

Fruit Salad

summer fruit, honey and citrus, touch of salt

ENTRÉES

Roasted Spring Salmon* heirloom bean salad with preserved lemon vinaigrette

Market Fish* marinated tomato, onions, olives, fava beans

Charred Flat Iron*

herbs, Jacobsen salt

Carlton Farms Pork summer bean and corn salad

Organic Chicken Breast

pinot blanc, tarragon butter

Rigatoni Arrabiata San Marzano tomato, Callabrian chilis, summer vegetable ragout

SIDES

red potato and chive mash

summer vegetable Israeli couscous

grilled summer vegetables

roasted marble potatoes with thyme

Moroccan chickpeas with golden raisins

risotto with tomatoes and mascarpone

DESSERT

Desserts service are prepared for two pieces per guest.

Please ask about upgraded dessert stations

Chef’s Selection

seasonal cheesecake, fresh fruit tart, espresso fudge torte

toffee luscious cake



hors d’oeuvres HOT HORS D’OEUVRES

minimum order of 3 dozen per hors d’oeuvres selection

buffalo chicken, celery root purée, pickled pearl onion

vegetable spring rolls, spicy mustard

Chef’s choice

beef satay skewer

twice baked potatoes, caramelized onion, bacon

Paul's Burnside Bourbon BBQ chicken wings

cheddar cornbread, bacon lardon, pickled onion relish

mini tarts: cheese, bacon and herb, chorizo and potato

crab arancini, romesco sauce, chives

crispy pork belly, maple vinegar, chicharrones

smoked potato purée, olive oil toast, egg yolk, truffle vinaigrette

lamb meatball, piperade, pine nuts, micro basil

Chinese dim sum and condiments

COLD HORS D’OEUVRES

minimum order of 3 dozen per hors d’oeuvres selection

antipasti skewer

tomato and mozzarella salad, fine herbs

Chef’s choice

profiterole filled with goat cheese, locally harvested honey

shoyu ahi poke, nori, macadamia nut *

oysters, beet pickled mustard seeds, citrus essence *

baby vegetable crudité, whipped goat cheese

chilled scallops, fruit preserves, fennel gel *

seasonal crudo, coriander, jalapeno

foie gras custard, rhubarb jam, black pepper cracker



reception enhancements STATIONED HORS D’OEUVRES

Mediterranean Tapas Platter

assortment of cured meats, grilled vegetables, specialty cheeses,

roasted peppers, oven dried tomatoes, olives, artichokes

Mediterranean Seafood Trio*

charred baby octopus, preserved lemon and garlic, olive oil

poached tuna, capers and traditional aioli, grilled prawns,

pickled artichokes, Calabria chili oil, oven tomatoes, parsley

Hand Crafted Cheese

assortment local and domestic cheeses,

traditional accompaniments

minimum order of 25 guests for

stationed hors d’oeuvres and late night snacks

LATE NIGHT SNACKS

Pork Bao Buns

Chinese mustard

Flat Breads

Chef’s inspiration of flatbreads

House Made Mini Corndogs

house mustard, Portland ketchup

Cheese Croquette

jalapeno, parmesan cheese, sweet tomato jam

Edamame

togarashi spice, sea salt

Chips and Dip

caramelized onion and garlic dip, white bean hummus,

Kettle chips and pita chips

Premium Dry Snacks

marcona almonds, cashews, macadamia, pretzels, mixed nuts,

dry snacks

Mini Desserts

individual cheese cakes, cream puffs, mini cupcakes



beverages BEVERAGE SELECTIONS

Call

House Liquor

Premium

Canadian Club

Jim Beam Bourbon

New Amsterdam Gin

Myers’s Platinum Rum

Cutty Sark Scotch

Sauza Silver Tequila

Smirnoff Vodka

Top Shelf

Crown Royal Blended Whisky

Jack Daniels Bourbon

Tanqueray Gin

Bacardi Superior Rum

Johnny Walker Black Scotch

Patron Tequila

Grey Goose Vodka

Oregon Liquor

Crater Lake Vodka

Aria Gin

Pacific Rum

Ransom Whippersnapper

Burnside Bourbon

Pueblo Viejo Tequila (Mexico)

all mixed drinks are served with a 1¼ ounce pour

Other martini and specialty drinks are subject to an additional charge

SPECIALTY COCKTAILS

Our bartenders can craft the following selections to enhance your bar.

Inquire about creating signature drinks or house infusions for

your special occasion.

Bee Sting Burnside Bourbon, honey syrup*, splash of bubbly

Old Multnomah house infused citrus vodka, sour & simple rosemary gomme

Grand Lady of 4th Ave house infused strawberry bourbon, honey*, mint*,

served over crushed ice

Pine Street Punch (Batch Minimum 20 people)

house made sangria with local white peaches, Rainier cherries

Summertime Aria Gin, fresh basil*, lemon, sugar

Chamomile Bourbon Sour house infused chamomile bourbon, Aperol, sweet and sour,

lemon garnish

Spicy Ginger Margarita (Small Parties only)

Thai~pepper infused tequila, fresh ginger, muddled lemon, lime,

orange, sweet & sour, triple sec

Lavender Cosmo house infused lavender vodka, cranberry juice, triple sec, lime

* Items grown in our rooftop garden or from our rooftop bee hive!



beverages BY THE GLASS WINE AND BEER SELECTIONS

House Wine

Copperidge

Cabernet Sauvignon, Chardonnay

Chateau St. Michelle (Sparkling by the bottle only)

Northwest House Wines

A rotating selection of Northwest Wines

Bottled Beer

Domestic Beer

Budweiser Bud Light

Coors Light Miller Light

Michelob Ultra Blue Moon

Samuel Adams O’Douls Non Alcoholic

Stella Artois

Microbrew and Imports

Pelican Brewery IPA (Or)

Fish Tale Ales Vicious Circle Amber (Wa)

Rotating selection of NW cider

Deschutes Mirror Pond Pale Ale (Or)

Rotating selection of NW Microbrews

Heineken

Corona

Selection varies, specific requests must be made in advance

NON-ALCOHOLIC BEVERAGES

Minute Maid Bottled Juices

Cranberry-Grape, Orange, Ruby Red Grapefruit, Apple

Bottled Soda

Coke, Diet Coke, Coke Zero and Sprite

Bottled Waters

bottled water, San Pellegrino Sparkling Mineral water,

flavored sparkling Dasani water

Fruit Punch

Embassy Signature Coffee Service


assorted Steven Smith Teas, coffee flavoring & accompaniments

Starbucks Coffee Service

Starbucks regular, decaffeinated coffee,

coffee flavoring & accompaniments



beverages RED WINE SELECTIONS BY THE BOTTLE

Red

Red Blend, Maryhill Rosauers Red, Washington

Red Blend, Evolution, Oregon

Red Blend, Hedges Family Estate CMS, Washington

Baco Noir, Barrel Select, Girardet, Oregon

Merlot, Red Diamond, Washington

Merlot, Seven Falls Cellars, Washington

Cabernet Sauvignon, Canoe Ridge Expedition, WA ♥

Cabernet Sauvignon, Columbia Crest H3, Washington

Cabernet Sauvignon, Storypoint, CA

Cabernet Sauvignon, Hess Shirttail Ranches, Lake County, CA

Cabernet Sauvignon, Jade Mountain, CA

Cabernet Franc, Jackalope Wine Cellars, Oregon ♥

Pinot Noir

Pinot Noir, Planet Oregon, Oregon ♥

Pinot Noir, A to Z Wineworks 13, Oregon

Pinot Noir, Jackalope Wine Cellars, Portland, Oregon

Pinot Noir, Mahonia Vineyard, Willamette Valley, Oregon

Pinot Noir, Elouan, Oregon

Pinot Noir, Elk Cove La Sirene, Oregon

Pinot Noir, Rex Hill, Willamette Valley ‘13, Oregon

Pinot Noir, Brookswine Runaway Red, Willamette Valley , OR

Pinot Noir, Love and Squalor Garagelands, WV, Oregon

Pinot Noir, Colene Clemens “Margo” Estate 2013, Oregon ♥

Pinot Noir, Parker Station, Central Coast, CA

♥Staff Favorite

Still want more options?

We are able to accommodate special orders based on availability.

Please ask your Event Manager for details.

WHITE WINE SELECTIONS BY THE BOTTLE

Sparkling

Prosecco, Mionetto 187 ml, Italy

Prosecco, La Marca, Italy

Sparkling, Chandon Brut, Napa

Sparkling, Roederer Estate Brut Rose, Anderson Valley, NV

Sparkling, Evolution Brut, Oregon

Sparkling, Argyle, Oregon

White

Riesling, Wente Riverbank, Arroyo Seco, Monterey, CA

Reisling, Pacific Rim, Washington

Rose, Chapoutier Belleruche, Cotes du Rhone, France

Rose, Elk Cove, Willamette, Oregon

Pinot Blanc, Helioterra, Willamette Valley, Oregon ♥

Pinot Blanc, Elk Cove, Oregon

Sauvignon Blanc, Matanzas Creek, California

Sauvignon Blanc, Oyster Bay, Marlborough, New Zealand

Pinot Gris, Eola Hills, Oregon

Pinot Gris, Mahonia Vineyard, 2012 Willamette Valley, Oregon ♥

Pinot Gris, Mahonia Vineyard, 2013, Willamette Valley, Oregon

Pinot Gris, Elk Cove, Oregon

Pinot Gris, King Estate, Oregon

Chardonnay, A to Z Unoaked, Oregon ♥

Chardonnay, Girardet, Oregon

Chardonnay, Greystone, CA

Chardonnay, Chalk Hill, Sonoma Coast, CA

Chardonnay, Wente Vineyards Morning Fog, Livermore Valley, CA

Chardonnay, Domaine Drouhin ‘15 “Arthur”, Oregon



the fine print Menu Selection

It is with great pleasure that the Embassy Suites by Hilton Portland-Downtown

presents our seasonal menu suggestions. We hope that you will find them helpful in

planning your upcoming function. As always, we stand ready to prepare custom

menus if you so desire. To assure the availability of menu items, your selections

should be submitted to the Catering Office four weeks prior to your scheduled

event.

Food and Beverages

The hotel must supply all food and beverage service. Prior arrangements must be

made for any exceptions to outside food and beverages being brought in and a

fee will be assessed.

“ * “ Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may

increase your risk of food borne illness.

Audio Visual

For your convenience, we have an in-house audio visual department equipped to

supply all your audio-visual needs using state-of-the-art equipment. Should you

choose to make these arrangements yourself, please supply us with a list of your

vendors so that we may assist them in servicing your needs.

Gratuity and Service Charge

The combined gratuity and service charge that is in effect on the day of your Event

will be added to your account. Currently, the combined charge is equal to 24% of

the food and beverage, plus any applicable state and/or local taxes. A portion of

this combined charge (currently 12%) is a gratuity and will be fully distributed to the

Banquet Team. The remainder of the combined charge (currently 12%) is a service

charge that is not a gratuity and is the property of Hotel to cover discretionary and

administrative costs of your Event. We will endeavor to notify you in advance of

your Event of any increases to the combined charge should different gratuity and/

or service charge amounts be in effect on the day of your Event. All audio-visual

charges are subject to a 24% service charge that is not a gratuity and is the

property of the Hotel and Audio Visual Provider to cover discretionary and

administrative costs of your event.

Entertainment and Décor

The ambiance of your function can be enhanced with flowers, music and specialty

linens. Please ask your catering manager for more information. All deliveries must

be coordinated through the Catering Office. The hotel will not permit the affixing of

anything to the walls, floors, windows or ceilings throughout the property. No

confetti is permitted.

Guarantees

In arranging private functions, the guaranteed attendance must be specified and

communicated to the hotel by 12:00 noon, five (5) business days prior to the

function date. This number will be considered a guarantee and is not subject to

reduction; charges will be made accordingly. The hotel cannot be responsible for

service to more than 3% over and above the guarantee, up to 50 guests maximum.

If a guarantee is not given to the hotel on the date it is due, the expected number

on the Banquet Event Order will automatically become the guarantee.

Function Rooms

Function rooms are assigned by the hotel according to the guaranteed number of

people anticipated. The hotel reserves the right to make room changes if another

room is more suitable for the group's attendance. Room rental fees are applicable

if a group drops below the estimated attendance at the time of booking.

Additional labor fees and/or room rental will apply for meetings, wedding

ceremonies, and events with special set-up requirements. The Embassy Suites by

Hilton Portland-Downtown does not accept any responsibility for the damage or

loss of any merchandise or articles left in the hotel prior to, during, or following our

patrons’ event.

Damage

As a patron, you are responsible for any damages done to the premises or any

other part of the hotel during the period of time your invitees, employees,

independent contractors or other agents are under your control, or the control of

any independent contractor hired by you. The hotel may require a certificate of

insurance from any sub-contractor(s) or agent(s) you engage providing adequate

financial responsibility in the event of loss or damage to the hotel property. As

such, the hotel shall be named as additional insured on any certificate of

insurance.

Methods and Conditions of Payment

A non-refundable deposit is required for all functions, with the balance payable no

later than 14 days prior when paid via check. Credit cards must be provided and

authorized no later than 14 days prior and will be charged following the event.

Payment shall be made in advance of all corporate functions unless credit has

been established to the satisfaction of the hotel, in which case a deposit will be

paid at the time of signing the agreement. If direct billing has been established

with the hotel's accounting department, the balance of the account is due and

payable upon receipt of invoice by check, money order or wire transfer.

Signs and Displays

The hotel reserves the right to approve all signage. All signs must be professionally

printed. Signs are not allowed on the guest room levels, elevators, or building

exterior. All signs must be free-standing or placed on an easel. The hotel will assist

in placing all signs and banners. Depending upon the labor and equipment

needed for an event an additional charge for the services may be incurred.

summer 2017 - hilton

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