Culinary EssEntials For MEEtings & EvEnts · 2016-02-09 · For specific menu pricing, please...

Culinary EssEntialsFor MEEtings & EvEnts

For specific menu pricing, please contact the Tropicana Las Vegas Catering Department.

tropicana las vegas - a Doubletree by Hilton invites you and your guests to an epicurean affair. From the deliciously simple to

innovative culinary adventures, our culinarians will entice your palate from the first to the last bite.

With a synergetic emphasis on regional and sustainable offerings and flavors, our team of caterers is here to assist you in creating an unforgettable experience for

every taste and size of event.

3


The Deluxe ConTinenTal Fresh Chilled Orange and Cranberry Juice Cut Seasonal Fruit and Berries Strawberry and Blueberry Yogurts Croissants, Muffns, anish Butter, Jellies, Honey Coffee, ecaf, Teas, Sodas, Waters

number one Boyd’s Coffee and ecaf eluxe Teas Pepsi Products Aquafina Waters

number Two Boyd’s Coffee and ecaf eluxe Teas Pepsi Products Rockstar Energy rinks Aquafina Waters

number Three Boyd’s Coffee and ecaf eluxe Teas Jones Sodas Rockstar Energy rinks Voss Waters

a.m. break Whole Fresh Fruit Awesome Bars and Granola Bars Coffee, ecaf, Teas, Sodas, Waters

P.m. break Cookies! Chocolate Chip, Oatmeal Raisin, White Chocolate Macadamia, Red Velvet Coffee, ecaf, Sodas, Waters

lunChChoice of Sandwich, A Little Italy, South of the Border or Loafin’ Around Lunch Buffet Coffee, ecaf, Sodas, Waters

ALL-

AY SC

EnES

All- ay Conference Package

90-minute Continental Breakfast30-minute A.M. Break90-minute Lunch30-minute P.M. Break

All- ay Beverage Package 7 A.M. To 4 P.M.

4


breakfasT buffeT 1 Fresh Chilled Orange and Cranberry JuiceCut Seasonal Fruit and BerriesStrawberry and Blueberry YogurtsFarm Fresh Scrambled EggsApplewood Smoked Bacon, Link SausageBreakfast PotatoesCroissants, Muffns, anishButter, Jellies, Honey

TraDiTional breakfasT Scrambled Eggs, Breakfast Potatoes,Bacon, Sausage Links or Ham

hash anD eggs Housemade Corned Beef Hash, Poached Eggs

sTeak anD eggs Grilled nY Strip, Scrambled Eggs, Breakfast Potatoes

breakfasT buffeT 2 Fresh Orange, Strawberry and Papaya JuiceCut Seasonal Fruit and BerriesStraus airy Organic YogurtsFarm Fresh Scrambled EggsForaged Mushroom, Spinach, Mt Tam FrittataCherry Bread Pudding, Rum Syrupnueske’s Smoked BaconAidells Chicken Apple SausageTillamook Cheddar PotatoesCroissants, Muffns, anishButter, Jellies, Honey

The ConTinenTal Fresh Chilled Orange and Cranberry Juice Croissant, Muffn, anish Butter, Jellies, Honey

ConTinenTal breakfasT seleCTions

The healThy ConTinenTal Fresh Chilled Orange and Cranberry Juice Parfait Bar, Vanilla and Strawberry Yogurts House Granola, Fresh Seasonal Berries Assorted Cereals, All natural Oatmeal Low Fat, Skim and Whole Milk Apple Streusel Muffn and 9-Grain Croissants Butter, Jellies, Honey

The Deluxe ConTinenTal Fresh Chilled Orange and Cranberry JuiceCut Seasonal Fruit and BerriesStrawberry and Blueberry YogurtsCroissants, Muffns, anishButter, Jellies, Honey

buffeT breakfasT seleCTions

PlaTeD breakfasT seleCTions

BREAkFA

ST SELECTIO

nS

Chef’s Enhancement:Add a fruit plate to your

plated breakfast

5


nO CHEF REquIRE

CHEF REquIRE

OATMEAL, Brown Sugar, Raisins, Seasonal Berries, ried Fruits

TOASTERS, Sliced Breads, Petite Bagels, Cream Cheese, Butter, Marmalade

YOGuRT BAR, Plain and Fruited Yogurt, House Granola, ried Fruits, Seasonal Berries

SMOkE SALMOn, Petite Bagels, Cream Cheese, Onion, Capers

BuTTERMILk PAnCAkES, Warm Syrup, Whipped Butter, Berry Compote

CInnAMOn BRIOCHE FREnCH TOAST, Warm Syrup, Whipped Butter, Berry Compote

SCRAMBLE EGG BAR, Farm Fresh Eggs, Warm Bacon, Mushrooms, Onions, Cheddar, Swiss

BREAkFAST BuRRITOS, Scrambled Eggs, Chorizo, Potatoes, Cheese, Black Beans, Flour Tortilla

OMELETS, Eggs, Egg Whites, Egg Beaters, Onions, Mushrooms, Peppers, Ham, Bacon, Sausage, Cheddar, Swiss

BREAkFAST nACHOS, Crisp Tortilla Chips, Scrambled Eggs, Sausage, Bacon, Aidells Chicken Apple Sausage, Cheese Sauce, Cheddar, Jack, Pico de Gallo, Guacamole

FRITTATA, Pick Two Spinach, Herbs, Tomatoes, Mushrooms Chorizo, Jack Cheese, Roasted Hatch Green Chile, Cilantro Chicken Apple Sausage, Arugula, MT Tam

CHILE VER E quESA ILLAS, Eggs, Pork Chile Verde, queso Fresco

HuEVOS RAnCHEROS, Chorizo, Fried Eggs, Black Beans, Ranchero Sauce, Cheddar Cheese, Flour Tortillas

sunrise Culinary sCenes

One chef per 75 guests.

MORn

InG En

HAnCEM

EnTSChef’s note:

Mt Tam is a triple cream made by Cowgirl Creamery in Point Reyes Station, California. named for northern California’s Mt. Tamalpais, this aged cheese

has a smooth, buttery flavor with a hint of white mushroom.

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PETITE FRuIT AnISH PETITE CHEESE AnISH APPLE TuRnOVERS PETITE CROISSAnTS PETITE CHOCOLATE CROISSAnTS PETITE MuFFIn OnuTS PETITE BAGELS An CREAM CHEESE WHOLE FRESH FRuIT In IVI uAL YOGuRTS ASSORTE nAME BRAn CEREALS An MILk GRAnOLA BARS AWESOME BARS

BOY ’S COFFEE, ECAF HOT CHOCOLATE HOT HERBAL TEAS TROPICAnA WATER VOSS WATER BOTTLE JuICES nAkE JuICE nESTLE quICk CHOCOLATE MILk ROCkSTAR REGuLAR An SuGAR FREE FLAVORE WATER STATIOn Cucumber, Watermelon, Orange

BOTTLE PEPSI BEVERAGES

sunrise À la CarTe

beverages

MORn

InG En

HAnCEM

EnTS

Chef’s note:Rainforest Alliance Certified means that our coffee has been grown and harvested

using environmentally and socially responsible practices.

BREAkFAST SAn WICH Scrambled Eggs, Bacon, Cheese, English Muffn

BREAkFAST BAGEL Scrambled Eggs, Bacon, Cheese, nY Style Bagel

SLICE FRESH FRuIT Small, 15 Servings, Medium, 25 Servings, Large, 50 Servings,

Chef’s note:Awesome Bars are handcrafted from natural and organic ingredients in San Francisco and the wrappers are

biodegradable.

7


brunCh 1

Fresh Chilled Orange and Cranberry JuiceMixed Field Greens, Carrots, Cucumbers, Grape Tomatoes, Ranch, Raspberry VinaigretteFingerling Potato Salad, Smoked Bacon, Tillamook Cheddar, Scallions, Sour CreamFresh Cut Fruit Salad, Mojito MarinadeScrambled Eggs, Applewood Smoked BaconBlueberry Pancakes, Warm Maple SyrupOven Roasted Chicken Breast, Pasilla Pomegranate SaucePan Seared Salmon, Mole Rojo, Sweet Corn and Smoked Onion SalsaRoasted Red Skin PotatoesSeasonal VegetablesAssorted Petite Pastries and MuffnsButter, Honey, Marmalade

brunCh 2Fresh Chilled Orange and Cranberry JuiceSpinach, Candied Pecans, Sliced Strawberries, Feta Cheese, Balsamic VinaigretteSmoked Salmon Pasta SaladFresh Cut Fruit Salad, Margarita MarinadeScrambled EggsApplewood Smoked Bacon, Aidells Chicken Apple SausageSeasonal Vegetable FrittataCinnamon Brioche French Toast, Bourbon Maple SyrupGrilled Chicken Breast, Cherry ChutneyBeef Short Loin Steak, Roasted MushroomsTruffle Parmesan Whipped PotatoesSeasonal Baby Vegetables, Basil ButterAssorted Petite Pastries and MuffnsButter, Honey, Marmalade

Chef’s Enhancements: Whole Poached Salmon, Grilled Pineapple Raita

additional charge per item Sage and esert Honey Glazed Turkey Breast Corn Hominy Bake additional charge per item

*Chef’s Fee

BRunCH SELEC

TIOnS

Chef’s note:Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt and can contain

a variety of vegetables, fruits and spices.

8


ROASTE TuRkEY Roasted Pulled Turkey, Havarti Cheese, Cranberry Aioli, Lettuce, Tomato, Multi Grain Roll

TROPICAnA CLuB WRAP Applewood Smoked Bacon, Crispy Chicken, American Cheese, Lettuce, Tomato, Whole Grain ijonnaise, Flour Tortilla

ROAST BEEF Sliced Roast Beef, Cheddar Cheese, Crispy Onions, Roasted Garlic Spread, Rustic Onion Asiago Bread

CHIPOTLE CHICkEn Roasted Pulled Chicken Meat, Roasted Red Peppers, Jack Cheese, Chipotle Aioli, Panini Bread

GRILLE VEGETABLE Portabella, Zucchini, Squash, Onions, Roasted Peppers, Arugula, Balsamic Mayonnaise, Ciabatta Bread

TunA SALA Provolone Cheese, Lettuce, Tomato, Hoagie Roll

ITALIAn Roast Ham, Salami, Pepperoni, Mortadella Provolone, Lettuce, Tomato, Italian Mayo, Hoagie Roll

TO-GO Lu

nCH SELEC

TIOnS

All selections up to three choices. Includes choice of one salad and one dessert. All box lunches include chips and whole seasonal fruit.

SALA SELECTIOnS: Country Potato Salad Black Bean and Corn

Pasta Salad

ESSERT SELECTIOnS: Chocolate Chip Cookie

Brownie Rice krispies Bar

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TWO COuRSES | THREE COuRSES

PLATE

LunCH SELEC

TIOnS

sTarTers Mixed Greens, Jicama, Pickled Vegetables, Tomato Cilantro ressing Caesar Salad, Shaved Parmesan, Herb Croutons Roasted Corn Chowder Fresh Mozzarella, Tomato, Red Onion, Basil Balsamic Emulsion Chef’s Soup of the ay Taylor Farms Greens, Fresh Citrus, Toasted Pecans, Agave Cilantro Vinaigrette Iceberg Lettuce, Bleu Cheese, Smoked Bacon, Heirloom Cherry Tomatoes, Crispy Onions, Chipotle Ranch ressing

DesserTs Frozen Soufflé Frozen Orange Meringue, Candied Fresh Fruit Turtle Cheesecake Chocolate Tart, Caramel Cheesecake, Pecans Chocolate Raspberry Cheesecake White Chocolate Cheesecake Swirl, Red Raspberry Jam Blackberry Greek Yogurt Mousse Yogurt Mousse Swirl, Blackberry Compote Triple Chocolate Cheesecake Chocolate Crust, Milk Chocolate, ark Chocolate

mains Pan Roasted Chicken Breast, Parmesan Risotto,

Lemon Caper Butter Sauce, Seasonal Vegetables

Grilled Petite Filet, Roasted Garlic Whipped Potatoes,

Seasonal Vegetables

Achiote Rubbed Salmon, Pineapple Salsa, Cotija noodle Pie, Seasonal Vegetables

BBq Spiced Airline Chicken Breast,

Roasted Sweet Potatoes, Black Eyed Pea Chow Chow, Seasonal Vegetables

Pan Seared Snapper, Sofrito Cream Sauce,

Paella Rice Pilaf, Seasonal Vegetables

Chipotle Marinated Shrimp, Tomato Salsa,

Griddled Polenta Cake, Seasonal Vegetables

Chef’s note:

Chef’s note:

Agave nectar is produced predominantly from the blue agave plant. Its flavor is light and sweet. The agave plant is also used to

make tequila.

Achiote is a spice made from the red seed of the annatto shrub. It is used to flavor many

Mexican dishes and marinades.

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LunCH Bu

FFET SELECTIO

nS

sanDwiCh Chicken Matzo Ball Soup Baby Greens, Ranch ressing, Italian ressing Baked Potato Salad, Sour Cream, Cheddar, Chives Garden Fresh Coleslaw, Sweet ill ressing Seasonal Cut Fruit Boar’s Head eli Meat Presentation Roast Beef, Ham, Turkey, Salami Cheddar, Swiss, Provolone Lettuce, Tomato, Onions, Pickles Mayonnaise, Mustard, Horseradish Aioli Whole Wheat, White, Rye, Sourdough Assorted Miss Vickie’s Chips Cookies, Brownies, Oreo Brownie

a liTTle iTaly Sausage Potato kale Soup Cut Romaine, Parmesan, Croutons, Creamy Caesar ressing Heirloom Tomatoes, Fresh Mozzarella, Garlic Basil Vinaigrette Grilled Zucchini, Roasted Baby Onions, Peppery Herb Emulsion

Butternut Squash Ravioli, Roasted Squash, Sage Butter Cavatappi Pasta, Arugula, Oyster Mushrooms, Garlic Confit Penne Pasta, Housemade Bolognese Sauce

Seasonal Vegetables Ciabatta Garlic Bread

Tiramisu, Biscotti, Ricotta Cannoli

loafin’ arounD Wild Rice and Turkey Chowder

California Greens, Bleu Cheese, Tomatoes, Bacon, Egg,

Avocado, Guajillo Buttermilk ressing Three Bean Salad, Pickled Red Onion

Seasonal Cut Fruit

Grandma’s Secret Recipe Meatloaf, Pan Gravy

Chicken Green Chile Meatloaf, Pepita Mole Smoked Pork Meatloaf, Chorizo Gravy

Corn on the Cob

Butter Whipped Potatoes Hearth Baked Rolls and Butter

Cheesecake Fritter, Apple Compote

Red Velvet Whoopie Pie Chocolate Whoopie Pie

Chef’s note:

Chef’s note:

Pepitas are the green kernel inside the white hull of the pumpkin seed.

They are a good source of protein, zinc, iron, manganese, magnesium

and potassium.

The guajillo chile is made by drying the mirasol chile. It has a deep red flesh and a mild berry-like tea flavor.

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LunCH Bu

FFET SELECTIO

nS

souTh of The borDer Black Bean Soup

Taylor Farms Greens, Citrus, Toasted Pecans, Agave Cilantro Emulsion Rock Shrimp, Roasted Fennel, queso Fresco, Orange Vinaigrette Tequila Macerated Fruit Salad

Adobo Marinated Flank Steak Pulled Chicken Tamales Pork Chile Verde Enchilada Pie, queso Amarillo

Roasted Calabacitas Puebla Style Rice navajo Fry Bread, High esert Honey Butter

Sopapillas, Wedding Cookies, ulce de Leche Fritter

This & ThaT new England Clam Chowder

Iceberg Lettuce, Bleu Cheese, Tomatoes, Carrots, Mushrooms, Smoked Bacon, Crispy Tobacco Onions, Zesty Buttermilk ressing Roasted Red Peppers, Hothouse Cucumbers, Red Onion, Italian Vinaigrette Seasonal Cut Fruit Grilled Chicken Thighs, Sarsaparilla BBq Sauce Pan Seared Fresh Catch of the ay, Roasted Tomato Cream Oven Roasted Pork Loin, Agave Rum Raisin Sauce Seasonal Vegetables Roasted Red Skin Potatoes Hearth Baked Rolls and Butter Apple Streusel Bars, Toffee Blondies, Magic Bars

souThern sTyle Roasted Corn Chowder Garden Greens, Cucumbers, Tomatoes, Carrots, Croutons, Ranch, Bleu Cheese ressing Baked Potato Salad, Bacon, Chives, Cheddar Seasonal Cut Fruit Chicken Fried Chicken, Country Gravy Grilled Petite Steaks, Mushroom Gravy Pan Seared Salmon, Lemon Parsley Cream Roasted Bourbon Glazed Sweet Potatoes Maque Choux Buttermilk Biscuits, Whipped Butter Banana Cream Pie, Pecan Pie Bread Pudding, Oatmeal Cookies

Chef’s note:

Chef’s note:

Adobo is a marinade or sauce composed of spices, tomatoes, garlic, different peppers, paprika,

oregano and vinegar.

Maque Choux is a traditional southern Louisiana dish. It contains corn,

green peppers, tomatoes, onions, garlic and sometimes celery.

12


THEM

E BREA

k SELECTIO

nS

PoP Buttery, Caramel, Southwest Hot Wing, Cheddar, Chocolate

hoCk Mini nathan’s Hot ogs, Mustard, ketchup Soft Pretzels, Warm Cheese Sauce Mini Pizza Calzones, Housemade Marinara

amP Cut Seasonal Fresh Fruit, Awesome Bars, Granola Bars, Trail Mix

freeze Häagen- azs Ice Cream Bars, Fruit Bars, Frozen Yogurt Bars

bake Chocolate Chip, Oatmeal Raisin, White Chocolate Macadamia, Red Velvet

magiC Magic Bar, Blackberry Yogurt Bar, Oreo Bar, Rockslide Bar

BOY ’S COFFEE, ECAF HOT CHOCOLATE HOT TEAS TROPICAnA WATERS VOSS WATERS BOTTLE JuICES nESTLE quICk CHOCOLATE MILk REGuLAR An SuGAR FREE ROCkSTARFLAVORE WATER STATIOn Cucumber, Watermelon, Orange

nAkE JuICEPEPSI BEVERAGES

beverages

Chef’s note:nathan’s Famous was founded in 1916 as a single stand on Coney

Island by nathan Handwerker using a recipe developed by his wife, Ida.

13


AFTERn

OOn À LA

CARTE

Potato Chips, Suggested serving size is 1 pound per 10 people

Tortilla Chips, Suggested serving size is 1 pound per 10 people

Guacamole, Suggested serving size is 1 quart per 25 people

Salsa, Suggested serving size is 1 quart per 25 people

Pretzels, Suggested serving size is 1 pound per 10 people

Housemade Black Bean ip, Suggested serving size is 1 quart per 25 people

Mixed nuts, Suggested serving size is 1 pound per 10 people

Housemade Hummus, Red Pepper, Lemon Parsley, Sundried Tomato and Olive Toasted Pita Chips, Carrot Sticks, Celery Sticks

Whole Fruit

Granola Bars

Awesome Bars

Individual Bags of Miss Vickie’s Chips

Assorted Sweet Pops

Chocolate ipped Rice krispies Bars

Häagen- azs Ice Cream Bars

Magic Bars

Retro Candy Station

Housemade Cupcakes

Frozen Fruit Bars

Cookies Chef’s note:

Chef’s note:

The first cupcake recipe was written in 1796 as a

“cake to be baked in small cups.”

The pretzel is believed to have originated as early as A. . 610.

Its first recorded history is in 1111 on the crests of German bakers’ guilds.

14


CuLIn

ARY BITES &

SCEn

ESChilleD biTes Fresh Mozzarella, Tomato, Basil, Grilled Bread Lobster & Avocado Cocktail Polenta Cake, Tomato Caper Tapenade Prosciutto, Grilled Melon, Balsamic Skewer Lump Crab BLT Roasted Vegetable, Boursin and Eggplant Tacos Seared Ahi, Tortilla Crisp, Wasabi Remoulade Ceviche, Tomato, Lime, Onion, Tortilla Crunchies Pulled Chicken, Adobo Aioli, Fry Bread Coffee Rubbed Tenderloin, Chipotle, Chocolate Lobster Roll, Tarragon Mayo Sonoran Banh Mi, Barbacoa Pork, Jicama Escabeche Tuna Poke Tostada, Jicama, Sweet Chili ressing Southwest Chicken Summer Roll, Papaya Guacamole Smoked Salmon, Toasted Pita, Pickled Red Onion Cream Cheese California Rolls, Wasabi, Pickled Ginger, Soy Sauce (Priced per person)

heaTeD biTes Petite Crab Cake, Meyer Lemon Aioli Lobster Poblano Mac & Cheese Lollipops Philly Cheese Steak Spring Roll Chicken Soft Tacos, Salsa Cream Pork Belly quesadilla, Bourbon Mole kobe Sliders, Onion Jam, Crater Lake Blue Cheese Southwest Spring Rolls, Toasted Corn nage Italian Sausage Calzone, Housemade Marinara Chorizo Empanada, Sweet Cumin Cream Vegetable Pot Stickers, Ginger Soy ipping Sauce Bacon Shrimp, Jack Cheese, Guajillo Butter Risotto Poppers, Poblano, Ranchero Cheese Grilled Beef Sate, Chimichurri Lobster quesadilla Braised Short Rib Pastelitos Chipotle Chicken Skewer, Tequila Lime Yogurt

sweeT biTes Bread Pudding Bites Chocolate ipped Rice krispies ulce de Leche Fritter Rockslide Bar Bites Assorted Sweet Pops

Chef’s note:A pastelito is a baked puff-type Cuban pastry filled with a sweet

or savory filling.

15


CuLIn

ARY BITES &

SCEn

ESCulTivaTeD Baby Carrots, Grilled Baby Corn, Roasted Baby Zucchini, Cucumber, Roasted Patty Pan Squash, Grape Tomatoes, Radish, Chipotle Ranch, Roasted Shallot Bleu Cream

CureD & marinaTeD Pepperoni, Chorizo, Mild Italian Sausage, Prosciutto, Cherry Peppers, Artichokes, Olives, Roasted Peppers, Grilled Ciabatta, EVOO, 18 Year Old Balsamic

wesT CoasT Dairy farms Hand Selected Cheeses from West Coast Artisan airies Hearth Baked Breads, Lavosh, ried Fruits, Roasted nuts

harvesTeD Traditional Caesar Salad Crisp Romaine, Anchovy, Black Pepper, Herb Croutons, Parmesan, Caesar ressing

orCharD Cut Tree and Vine Ripe Seasonal Fruits, Melons, Berries, Minted Yogurt, Fruit Yogurt

sushi 4 Pieces Per Person California Roll, Spicy Tuna Roll, Wasabi, Pickled Ginger, Soy Sauce

munCh & CrunCh Fried Corn & Flour Tortillas Traditional Guacamole, Chipotle Guacamole, Papaya Guacamole, Pico de Gallo, Roasted Corn Green Tomato Salsa, Black Bean Green Chili Salsa

Chef’s note:Chipotle is smoked jalapeño in

adobo sauce.

ChilleD sCenes

16


CuLIn

ARY BITES &

SCEn

ESsliDers kobe Beef Burgers, Crispy Chicken Breast, All Beef Hot ogs Cheddar Cheese, Lettuce, Tomato Compote, Bacon, Onion Jam, Bleu, Slider Buns, Steak Sauce, ketchup 3 Sliders Per Person

TaQueria Pork Belly quesadilla, Bourbon Mole Smoked Chicken, ried Fruit, Almond Cream Cheese, Taquitos Petite Chipotle Beef Burritos, Salsa, Guacamole, Sour Cream

flaTbreaDs Tomato, Basil, Fresh Mozzarella Pulled Pork, Roasted Poblano Peppers, Panela Cheese Smoked Chicken, ried Fruit, Almond Cream Cheese

PasTa Penne, Tomatoes, Garlic, Basil Cavatappi, Arugula, Garlic Confit, Mushrooms, Parmesan Orecchiette, Italian Sausage, Roasted Fennel, Marinara Gemelli, Grilled Chicken, Southwest Cream, Hatch Chile Choose 3

on a sTiCk Lobster Poblano Mac & Cheese Chipotle Chicken Skewers, Tequila Lime Aioli Carnitas Croquettes, Charred Jalapeño Cream Grilled nY Strip, Chimichurri

shrimP sCamPi Jumbo Shrimp, Garlic, White Wine, Herbs, Ciabatta 3 Shrimp Per Person

PoT sTiCkers Steamed Vegetable, Wok Seared Pork, Fried Shrimp Assorted ipping Sauces

Carnitas means “little meats.” It consists of braised pork that is then pan fried or sautéed until it browns.

Chef’s note:

warm sCenes

17


CuLIn

ARY BITES &

SCEn

ESbeef TenDerloin Cracked Peppercorn Crust, Au Poivre, Butter Whipped Potatoes Serves 25

bone-in Pork roasT Tamarind Balsamic Rub, ried Apple Mole, Creamy Almond Grits Serves 40

angus Prime rib Slow Roasted, House Rubbed, Horseradish Cream, Au Jus, Mushroom Spoon Bread Serves 50

Turkey breasT Sage & esert Honey Rubbed, Pan Gravy, Cranberry Relish, Corn & Hominy Bake Serves 30

ham Oven Roasted Bone-in, Whole Grain Mustard, Fruited Mustard, Bourbon Brown Sugar Sweet Potatoes Serves 50

ny sTriP loin Achiote Rub, Pasilla emi, Smoked Bacon Mac & Cheese Serves 40

PorCheTTa Pork Belly Wrapped Pork Loin, Lemon Fennel Garlic, Roasted Onion Jus, Herb Roasted Red Potatoes Serves 30

leg of lamb Chorizo Spice Rub, Tomato Poblano Jam, Goat Cheese Polenta Serves 40

CARVERY SCEnES

The tamarind tree produces an edible pod-like fruit used in cuisines around the world. It has a sweet and sour taste and is high in B vitamins and calcium.

You may order additional sides. Each pan feeds 30 people.

Chef’s note:

Chef’s note:

18


CuLIn

ARY BITES &

SCEn

ESDonuTs Vanilla, Chocolate & Red Velvet onuts Powdered Sugar, Sprinkles, White & Chocolate Glaze, Almonds, Macadamia nuts, Chocolate Shavings, Oreos, Coconut

sTiCk Vanilla Cheesecake, Chocolate Truffle, Walnut Brownie, Strawberry Cheesecake, Chocolate ipped Marshmallows

frozen Vanilla & Chocolate Gelato Whipped Cream, Seasonal Berries, Tropical Fruits, Candied Pecans, Pretzels, Heath Bar Chunks, Oreos, Hot Fudge, Caramel Sauce, Strawberry Sauce

TarT Turtle Cheesecake, White Chocolate Tart, Lemon Meringue Tarts, Seasonal Berry Tart

reTro CanDy Boston Baked Beans, Fruit Runts, Good & Plenty, Super Cola Bottles, Mike & Ike, Swedish Fish, Bit-O-Honey, Chick-O-Stick, Mini Pez, necco Wafers, now & Later, Pop Rocks

sweeT sCenes

Act I

Choice of 1 Chilled Scene (Seafood not included)

1 Heated Scene 1 Carvery Scene 1 Sweet Scene

Act II

Choice of 2 Chilled Scenes (Seafood not included)

2 Heated Scenes 1 Carvery Scene 1 Sweet Scene

Act III

Choice of 3 Chilled Scenes (Seafood not included)

3 Heated Scenes 2 Carvery Scenes 2 Sweet Scenes

An Evening of Scenes

19


InnER Bu

FFET SELECTIO

nS

wesTern u.s. Turkey Chili, Tillamook Cheddar, Scallions, Jalapeño Cornbread Taylor Farms Greens, Citrus, Toasted Pepitas, Agave Grapefruit Emulsion Grilled Heirloom Tomatoes, Crater Lake Blue Cheese, Roasted Shallot ressing Grilled Petite new York, Mesquite Mushroom Ragout Smoked Chicken Breast, Santa Fe Chili & Honey Cream Baby Back Pork Ribs, Sarsaparilla BBq Sauce Baked Potato Bar, Smoked Bacon, Cheddar, Green Onion, Sour Cream Cowboy Baked Beans, Smoked Pork Belly Jalapeño Cornbread Muffns & Butter Carrot Cake Whoopie Pies Cinnamon Bread Pudding Apple Pecan Squares

barbaCoa Chicken Tortilla Soup, queso Fresco, Avocado Cream Caesar Salad, Crisp Romaine, Chipotle Caesar ressing, Manchego Croutons Jicama, Fresh Citrus, Pepitas, Cilantro Citrus ressing Barbacoa Pork quesadillas, Pico, Jack Cheese Grilled Mahi Mahi, Poblano Cream, Maize Relish Braised Chicken Breast, Housemade Mole Grilled Skirt Steak, Hominy & Roasted Peppers Flour Tortillas, Corn Tortillas, Sour Cream Charro Beans & Puebla Style Rice Fry Bread & esert Honey Butter Cinnamon Bread Pudding Sopapillas with Honey rizzle ulce de Leche Fritter

lefT CoasT California Greens, Avocado, Tomato, Cucumber, Green Goddess Rock Shrimp & Toasted Orzo Salad Farro, Heirloom Beets, Watercress Organic Tomatoes, Crater Lake Blue Cheese, Basil Emulsion Pan Seared Chicken, Balsamic Sundried Cherry Sauce Merlot Braised Short Ribs Pan Crisp Organic Salmon, Heirloom Tomato Ginger Cream Truffle Parmesan Whipped Potatoes Heirloom Vegetables, Butter, Sea Salt Hearth Baked Breads & Butter Chocolate Bacon Brownie Banana nut Bread Pudding Raspberry Tart

The ancho chile is the dried version of the poblano pepper. They are mild to medium hot with a sweet, smoky raisin-like flavor

Tortillas have been made and consumed since the pre-Columbian era.

Chef’s note:

id you know?

20


InnER Bu

FFET SELECTIO

nS

righT CoasT Shrimp and Clam Chowder, Thyme Croutons White Bliss Potato Salad, Smoked Bacon, ried Cranberries Arugula, Apples, Pickled Shallots, Walnuts, Goat Cheese, Pear White Balsamic ressing Clam Bake, Corn on the Cob, Potatoes, Onions, Carrots, Smoked Sausage Carolina BBq Pulled Pork Sumac & Thyme Roasted Chicken, Wild Mushrooms, Cider Brown Butter Braised Short Rib Stew Roasted Parsnips, Baby Carrots, Brussels Sprouts Maple Butter Glazed Roasted Sweet Potatoes Hearth Baked Rolls & Butter Meyer Lemon Bites Truffle Cheesecake Toffee Blondies

souThern sTyle Chicken Gumbo Caesar Salad, Crisp Romaine, Cornbread Croutons, Creole Caesar ressing Red Rice & Bean Salad Grilled Red Fish, Roasted Corn Maque Choux Smothered Pork, Caramelized Onion Gravy, Pork Belly Lardons Blackened Ribeye, Roasted Pepper & Garlic Sauce Pan Seared Chicken, Rock Shrimp Jambalaya Charred Tomato & Andouille Grits Roasted Squash Snap Bean Succotash Coconut Beignets & Rum Sauce Sweet Potato Apple Cobbler Peach Pie Bread Pudding

The united States grows approximately 32,000 tons of brussels sprouts per year.

A lardon is a thin strip or small cube of pork or pork fat that has been fried until crisp.

id you know?

Chef’s note:

21


InnER Bu

FFET SELECTIO

nS

arTisTiC liCense Salads and Greens Caesar Salad, Crisp Romaine, Croutons, Chipotle Caesar ressing California Greens, Heirloom Cherry Tomatoes, Green Goddess ressing, Ranch Rock Shrimp Toasted Orzo Pasta Salad Farro, Heirloom Beets, Watercress Taylor Farms Greens, Citrus, Pepitas, Agave Grapefruit Vinaigrette Heirloom Tomatoes, Crater Lake Blue Cheese, Toasted Almonds, Roasted Shallot ressing Baked Potato Salad, Smoked Bacon, Tillamook Cheddar, Chives, Sour Cream Grilled Zucchini, Roasted Baby Onions, Peppery Herb ressing Prickly Pear Tequila Macerated Seasonal Fresh Fruit

vegeTables Baby Vegetables, Sea Salt, Brown Butter Corn on the Cob Roasted Calabacitas Asparagus, Meyer Lemon Aioli Seasonal Vegetables, Basil Butter Traditional Green Bean Casserole

sTarCh Roasted Root Vegetable Pilaf Truffle Parmesan Whipped Potatoes Roasted Fingerling Potatoes Bourbon & Brown Sugar Glazed Sweet Potatoes White Bean & Mushroom Cassoulet Goat Cheese & Herb Polenta Mushroom Brie Spoon Bread Roasted Garlic Whipped Potatoes Puebla Style Rice

ProTein Grilled Petite new York Strip, Mesquite Mushroom Ragout Smoked Chicken Breast, Santa Fe Chile & Honey Cream Baby Back Pork Ribs, Sarsaparilla BBq Sauce Grilled Mahi Mahi, Poblano Cream, Maize Relish Pan Seared Chicken, Balsamic Cherry Sauce Grilled Skirt Steak, Hominy & Roasted Peppers Pan Crisp Salmon, Tomato Ginger Cream Merlot Braised Beef Short Ribs Grilled Lamb Chops, Foraged Mushroom emi Porchetta, Roasted Onion Jus Pan Seared Snapper, Poblano Lime Cream

DesserTs Banana nut Bread Pudding Truffle Cheesecake Baba au Rhum Pecan Pie Bread Pudding Lemon Bites Chocolate Bacon Brownies

Believed to be of native American origin, spoon bread is a moist cornmeal based dish similar to

a cornmeal soufflé.

Chef’s note:

Customize your experience!Choose 3 salads 1 vegetable 1 starch 3 proteins 2 desserts

Additional choices can be made and are charged on a per person basis

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InnER Bu

FFET SELECTIO

nS

TASTE OF TROP Min 40 People | Max 100 People bisCayne Lamb & Eggplant Tacos, Tomato Poblano Jam, Goat Cheese Petite Filet, Housemade Steak Sauce

baCio Buffalo Mozzarella, Heirloom Tomatoes, EVOO, Basil Rigatoni, Classic Bolognese

beaCh Café Garbage Salad, Olives, Carrots, Chickpeas, Cheddar, Bacon, Beets, Balsamic Housemade Meatloaf, Mushroom Gravy

souTh beaCh fooD CourT Spinach Salad, Strawberries, Mozzarella, Macadamia nuts, Ranch Mini Meatball Parmesan Subs

TroPiCana CaTering Grilled Skirt Steak, Hominy & Roasted Peppers Truffle Parmesan Whipped Potatoes Seasonal Vegetables, Butter, Sea Salt

TroPiCana bake shoP Biscayne’s key Lime Tart, Poached Strawberries, Tequila Gelee Bacio’s Panna Cotta, Candied Olives, Orange Sauce Beach Café’s Peanut Butter Cheesecake Tropicana Catering’s Tiramisu

Biscayne’s key Lime Tart is a dessert interpretation of a strawberry lime margarita. It is served with tequila gelee, poached strawberries, candied lime zest and sea salt.

Gelee is a firm gelatin that can be flavored with fruit or alcohol.

Chef’s note:

id you know?

23


PLATE

InnER SELEC

TIOnS

ChilleD sTarTers ill Crab Salad, Frisee, Jicama, Prickly Pear Cocktail Taylor Farms Greens, Citrus, Pepitas, Agave Grapefruit Vinaigrette Chardonnay Poached Shrimp, Cocktail Sauce, Louis ressing, Grilled Lemon Baby Arugula, Crispy Prosciutto, Oven Roasted Tomatoes, Port Wine Emulsion Caesar Salad, Crisp Romaine, Croutons, Chipotle Caesar ressing Baby Iceberg, Smoked Bacon, Tobacco Onions, Bleu Cheese Buttermilk

heaTeD sTarTers Pan Seared Jumbo Shrimp, Grilled Polenta, Roasted Tomato Ragout Butternut Squash & Apple Bisque, Pistachio Cream, Fried Shallots Lump Crab Cakes, Whole Grain Mustard Cream Lobster Bisque, Roasted Fennel, Lobster Morsels, Sherry Chantilly Short Rib Ravioli, Marsala, Asparagus, Onion Confit Cream of Cauliflower, Lump Crab, Truffle, Citrus, Celery Leaf Smoked Chicken Corn Chowder, Fingerling Potatoes, Applewood Smoked Bacon

birDs & fish Oven Roasted Chicken Breast, Pancetta Artichoke Mushroom Ragout Herb Grilled Chicken Breast, Sweet Potato Puree, Bourbon Jus Roasted Organic Salmon, Five Spice Wild Rice Pilaf, Tomato Ginger Cream Grilled Mahi Mahi, Chorizo Risotto, Roasted Tomato Chimichurri Pan Seared Striped Bass, Rock Shrimp Cous Cous, Anaheim Chili Cream

beef & noT beef Grilled Tenderloin, Smoked Gouda Whipped Potatoes, Black Truffle emi Bone-in ry Aged new York, Lyonnaise Potatoes, Peppercorn Sauce Fork Tender Beef Short Rib, Atlantic Lobster Hash, Bordelaise Beurre Fondue Herb Roasted Veal Chop, Garlic Mascarpone Potatoes, Cognac Cream Pork Chop & Pork Belly, Chorizo Potato Cake, Charred Corn Sauce Colorado Lamb Chops, Root Vegetable Gratin, Roasted Garlic Lamb Jus

CombinaTion enTrées Grilled Filet Mignon & Lobster Tail, Truffle Whipped Potatoes, emi Beurre Blanc Pan Seared Filet Mignon & Roasted Shrimp, Fingerling Potato Hash, Lobster Cream Filet Mignon & Seared Halibut, Lump Crab Risotto, Spicy Succotash Grilled Filet Mignon & Roasted Chicken Breast, Buttered Potato Puree, Herb emi

sweeTs White Chocolate Raspberry Cheesecake, Caramel Sauce Oreo Mint Tart, Oreo Crust, White Chocolate Mint Mousse, Oreo Cream, Chocolate Sauce Flourless Torte, Four Chocolate Ganache, Raspberry Sauce Tiramisu, Lady Fingers, Espresso, Mascarpone Cream TROP-ical Mousse, Wild Berry Mousse, Passion Fruit Mousse, Berry Sauce

Coconut, Guava, Raspberry, Strawberry, Bellini, Lemon

Enhance your Sorbet, additional cost Per Person

Prosecco or Skyy Vodka

Ganache is made by pouring heated cream over chocolate and then blending until smooth. Its consistency is varied by

the ratio of cream to chocolate.

Add a sorbet course Chef’s note:

24


LIBATIO

nS

hosT bar on ConsumPTion Premium Brand Liquors Call Brand Liquors House Red & White Wine omestic Beer Imported Beer Juice & Soda Tropicana Water Voss Water Host Bar pricing not inclusive of tax & gratuity

Cash bar on ConsumPTion Premium Brand Liquors

Call Brand Liquors House Red & White Wine

omestic Beer Imported Beer Juice & Soda

Tropicana Water Voss Water

DomesTiC suDs Budweiser Bud Light Coors Miller Lite

Prices are based on 1 to 4 hour periods on a per person basis, and bartenders (additional fee) are required for hosted and cash bars at a 4 hour minimum.

imPorTeD suDs Corona Corona Light Modelo Especial

Premium branDs Absolut Vodka Absolut Citron

Tanqueray no. Ten Captain Morgan Rum

Cruzan Hornitos Plaza

Johnnie Walker Black Bulleit Bourbon Jack aniel’s Jameson

Martell VSOP Baileys

isaronno Grand Marnier Sambuca kahlua

suPer Premium branDs Ciroc

Tanqueray no. Ten Gin Captain Morgan Rum Bacardi Oakheart Rum

on Julio Tequila Glenlivet 12 Scotch Macallan 12 Scotch

Russell’s Reserve Bourbon Gentlemen Jack

Jameson Black Barrel Hennessy VSOP

Baileys isaronno

Grand Marnier Sambuca kahlua

Call Skyy Vodka Skyy Citrus Seagrams Gin Captain Morgan Rum Cruzan Rum Sauza Blue Tequila Johnnie Walker Red Wild Turkey 81 Jack aniel’s Jameson Martell VS Baileys isaronno Grand Marnier kahlua Sambuca

25


TERMS &

COn ITIO

nS

breakfasT Breakfast menus are based on 90 minutes of service and a minimum of 30 guests, unless otherwise noted. A $5 surcharge per guest under the minimum will be applied. A $10 surcharge per guest will be applied for extended service. All Breakfasts are presented with Boyd’s Coffee, ecaffeinated Coffee and eluxe Teas. All Plated Breakfasts include a bakery basket per table. Items such as Pastries, Fruits, etc., are not transferable to refreshment breaks. All prices are per person and are subject to change without notice. Prices do not include 8.1% nevada Sales Tax and 21% Service Charge.

brunCh | lunCh All menus are based on 90 minutes of service and a minimum of 45 guests, unless otherwise noted. A $5 surcharge per guest under the minimum will be applied. A $10 surcharge per guest will be applied for extended service. Brunch menus are only available until 1pm. Lunch menus are only available until 3pm. All Brunch/Lunch menus are presented with Boyd’s Coffee, ecaffeinated Coffee and eluxe Teas. Items such as esserts, Fruits, etc., are not transferable to refreshment breaks. All prices are per person and are subject to change without notice. Prices do not include 8.1% nevada Sales Tax and 21% Service Charge.

breaks Breaks are based on 30 minutes of service and a minimum of 45 guests, unless otherwise noted. A $5 surcharge per guest under the minimum will be applied. A $10 surcharge per guest will be applied for extended service. Items such as esserts, Pastries, Fruits, etc., are not transferable to refreshment breaks. All prices are per person, unless otherwise noted, and are subject to change without notice. Prices do not include 8.1% nevada Sales Tax and 21% Service Charge.

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TERMS &

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Culinary biTes anD sCenes All menus are based on 90 minutes of service and a minimum of 45 guests, unless otherwise noted. A $5 surcharge per guest under the minimum will be applied. A $10 surcharge per guest will be applied for extended service. Each Scene and Bite must be ordered for the entire group. A minimum of three Scenes must be ordered. Items such as esserts, Pastries, Fruits, etc., are not transferable to refreshment breaks. All prices are per person and are subject to change without notice. Prices do not include 8.1% nevada Sales Tax and 21% Service Charge.

Dinner All Buffet menus are based on 120 minutes of service and a minimum of 45 guests, unless otherwise noted. Plated inners are based on a three-course selection. A minimum of 20 guests per selection is required, unless otherwise noted. A surcharge of 25% will be applied for minimums not guaranteed. A $5 surcharge per guest under the minimum will be applied. A $10 surcharge per guest will be applied for extended service. All Buffet inner menus are presented with Boyd’s Coffee, ecaffeinated Coffee and eluxe Teas. Items such as esserts, Pastries, Fruits, etc., are not transferable to refreshment breaks. All prices are per person and are subject to change without notice. Prices do not include 8.1% nevada Sales Tax and 21% Service Charge.

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Culinary EssEntials For MEEtings & EvEnts · 2016-02-09 · For specific menu pricing, please...

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