Page | 3
Meeting Packages
COMPLETE MEETING PACKAGE: $139
Dinner the evening of arrival in the Resort’s Main Dining Room
Breakfast the following morning in the Resort’s Main Dining Room
General Session Room
One Breakout Room per 25 attendees
Event Technology Package
(Includes LCD, Screen, 1 Power Strip, 2 Flipcharts, 1 Internet Line in General Session room)
Continuous Coffee Break Service
Lunch in the Resort’s Main Dining Room
**Inclusive of Service Charge**
MODIFIED MEETING PACKAGE: $124
Breakfast in the Resort’s Main Dining Room
General Session Room
One Breakout per 25 attendees
Event Technology Package
(Includes LCD, Screen, 1 Power Strip, 2 Flipcharts, 1 Internet Line in General Session room)
Continuous Coffee Break Service
Lunch in the Resort’s Main Dining Room
**Inclusive of Service Charge**
DAY MEETING PACKAGE: $109
General Session Room
Continuous Coffee Break Service including Continental Breakfast
One Breakout per 25 attendees
Event Technology Package
(Includes LCD, Screen, 1 Power Strip, 2 Flipcharts, 1 Internet Line in General Session room)
Lunch in the Resort’s Main Dining Room
**Inclusive of Service Charge**
Page | 5
Breakfast Buffet
All buffet options include: Orange, Cranberry and Apple Juice, Fresh Brewed Signature Blended Coffee and Tea
Buffets require a minimum of 25 people
Westmont Continental | 23 Fresh Seasonal Whole and Sliced Fruit
Assorted Breakfast Pastries
New York Style Bagels
Plain and Honey-Almond Cream Cheese
The Great Midwest | 30 Fresh Seasonal Whole and Sliced Fruit
Individual Assorted Yogurts
Assorted House Baked Breakfast Pastries
Fresh Bagels, Butter, Fruit Preserves,
Plain and Honey-Almond Cream Cheese
Steel Cut Irish Oatmeal
Brown Sugar and Raisins
Fresh Scrambled Eggs
Sausage, Bacon
Yukon Potatoes, Roasted Red Pepper and
Sweet Onions
Healthy Choice | 36 Fresh Seasonal Whole Fruit
Cantaloupe and Blueberry Salad
Organic Yogurts Homemade Granola
Heart Healthy Muffins
Hard Boiled Farm Fresh Eggs
Organic Strawberry and Banana Smoothies
Assorted Cereals
Steel Cut Irish Oatmeal
Brown Sugar and Raisins
Vegetable Frittata with Feta Cheese
Turkey Bacon
Chicken Apple Sausage
Desayuno a la Mexicana | 36 Fresh Seasonal Whole and Sliced Fruit
Assorted House Baked Pastelitos
Including Crumb Cakes, Concha
(Mexican Sweet Bread)
Fresh Fruit Smoothies
Breakfast Potatoes
Chilaquiles with Salsa Verde
Chorizo Sausage Link
Huevos Rancheros
Machacado con Huevo-Made to Order
** Complimentary Station Attendant
required for this Menu Option**
Resort Breakfast | 37 Fresh Seasonal Whole Fruit
Gourmet Fruit Salad
Bran and Blueberry Muffins
Signature Honey Scones
Pomegranate Apple Butter
Fresh Assortment of Bagels
Smoked Salmon, Plain and Herbed Cream
Cheese
Lemon Ricotta Cheese Blintzes
Applewood Smoked Country Bacon
Scrambled Eggs
Breakfast Potatoes
Eggs Benedict
Farm to Table | 39 Fresh Seasonal Whole Fruit
Gourmet Fruit Salad
Mini Lox and Bagels
Zucchini Bread and Carrot Raisin Bread
Pecan Sticky Buns
Assorted Fruit Flavored Yogurt
Fresh Scrambled Eggs
Carved Bone-In Country Ham
Applewood Smoked Country Bacon
Green Chili Hash Brown Potatoes
Homemade Sourdough Biscuits and
Sausage Gravy
Made to Order Waffles
Warm Maple Syrup
Page | 6
Plated Breakfast
All plated breakfasts include: Orange Juice or a Fresh Fruit Juice starter, Freshly Baked Morning Pastries, Breads
and Fresh Brewed Signature Blended Coffee and Tea
Roasted Vegetarian Frittata |23
Tomato Caponata
Grilled Asparagus
Hash Brown Potatoes
Chilaquiles |23
Roasted Tomatillo Salsa
Scrambled Eggs
Avocado, Queso Fresco
Sliced Yukon Gold Potatoes
Country Style Breakfast |24
Scrambled Eggs, Cheddar Cheese
Signature Sausage Patty
Two Slices of Applewood Bacon
Country Style Breakfast Potatoes
Brioche French Toast |24
Pecans and Orange Infused
Maple Syrup
Apple Smoked Bacon
Grilled Bone-In Ham Steak |24
Farm Fresh Scrambled Eggs
Cheddar Cheese
Hash Brown Potatoes
Grilled Petite Filet Mignon |29
Farm Fresh Scrambled Eggs Hash Brown Potatoes
Local Manchego Cheese
Chives Grilled Asparagus
Roasted Tomato with Fresh Herbs
Page | 8
All Day Continuous Break | 36
Minimum of 25 guests
(Located on shared break stations within close proximity to your meeting room)
AM Break Service (7:30am -9:30am)
One Hot Breakfast Item
Assorted Breakfast Breads and Pastries
Whole Fresh Fruit
Sliced Fruit
Hard Boiled Eggs
Breakfast Juices
Assorted Soft Drinks
Regular and Decaffeinated Coffee, Tea
Mid-Morning Break Service (9:30am – noon)
Assorted Sweet and Salty Snacks
Whole Fresh Fruit
Assorted Soft Drinks
Regular and Decaffeinated Coffee, Tea
Afternoon Break Service (2pm-4pm)
One Hot Afternoon Snack
Sweet Items
Savory Items
Salty Items
Hand Fruit
Assorted Soft Drinks
Regular and Decaffeinated Coffee, Tea
BEVERAGE ENHANCEMENTS
Priced Per Piece
Coke, Diet Coke, Caffeine Free Coke, Sprite, Bottled Water |4 Filberts Select Flavored Sodas |4
Assorted Energy Drinks (PowerAde, SoBe and Red Bull) |5 Fruit Smoothies, Low Fat Blended Yogurt with Seasonal Fruit and Berries |9
Sparkling Water |5 Individual Bottle Mineral Waters |4
Coconut Water |6 Voss |6 Fiji |6
Priced Per Gallon
Hot or Chilled Apple Cider | 48
Hot Chocolate | 48 Mexican Ibara Hot Chocolate|48
Freshly Brewed Iced Tea|55
Priced Per 64 oz. Pitcher
Lemonade | 16 Cranberry Juice| 20 Orange Juice | 22
Grapefruit Juice | 22
Page | 9
MORNING BREAKS
Minimum of 25 guests
The Baker |12
House Made Mini Cinnamon Buns Honey Donuts
Morning Glory Bread Creamed Butter Coffee and Tea
Healthy Break |14
Organic Chips and Snacks Kind Plus Bars
Flavored Yogurts Assorted Organic Teas
Infused Waters
Mexican Break |14
Cinnamon and Custard Churros Strawberry Sauce and Chocolate Sauce
Vanilla Whipped Cream Abuelita Hot Chocolate
Marshmallows Horchata
The New Yorker |15
Variety of Bagels Plain and Herb Cream Cheese
Smoked Salmon, Sliced Tomato, Cucumbers, Onions and Capers
Energy Break |18
Mini Cappuccino Cupcakes Assorted Energy Drinks
Homemade Trail Mix Assorted Dark Chocolate Bars
Juice and Stuff |18
Blends of Fresh Vegetable and Fruit Juices
Select Three:
Carrot Pineapple
Watermelon Cucumber
Apple and Beet Juice
Strawberry Blueberry
Cranberry Cherry
Mango Coconut Blood Orange with Sparkling Water
AFTERNOON BREAKS
Minimum of 25 guests
En Francais |14
Assorted Macaroons
Cream Puffs Madeleines Petite Fours
Cheese and Charcuterie Display |15
Great American Cheese Display: Cheddar, Gouda, Tres Leches Triple Cream Brie, Butterkäse
Charcuterie:
Prosciutto, Salami, Soppressata, Honeycomb, Jams, Crackers, Crostini
Cupcakes and More |15
Peanut Butter and Jelly Chocolate Caramel
Signature Honey Chilled Carafes of: 2% Milk
Almond Milk Chocolate Milk
Chicago One |15
Mini Chicago Hot Dogs with Toppings Chicago Mix Popcorn
Assorted Gourmet Potato Chips Goose Island Root Beer and Orange Soda
Bacon Delights|16
Chocolate Bacon Bark Pita and Bacon Dip
Mini BLT in Pâté à Choux Eugene Porter Chocolate Cupcake with
Maple Bacon Frosting
Complete Energy Kit |18
Power Bars Whole Fresh Fruit
Baked Pita Chips with Hummus Sweet and Salty Trail Mix
Vegetable Crudité and Dip Red Bull and Starbucks Double Shot
Page | 10
FOOD ENHANCEMENTS
Priced Per Piece
Dove Bars and Haagen-Dazs Ice Cream Bars |6
Individual Bags of Dry Snacks |3
Granola Bars / Energy Bars / Kind Bars |5
Assorted Candy Bars |5
Individual Fruit Yogurts with Homemade Granola |6
Assorted Dry Cereals with Bananas, Raisins and Milk |6
Assorted Sweet Loaves: Lemon Poppy Seed, Carrot or Zucchini|10 per loaf
Pretzels, Mixed Nuts, Potato Chips or Tortilla Chips |8 per bowl
Salsa, Ranch or Onion Dip |10 per bowl
Priced Per Dozen
White Chocolate Blondies |30
Brownies |30
Assorted Homemade Cookies |36
Chocolate Dipped Strawberries |48
Whole Fruit |24
Cinnamon Churros, Mexican Vanilla Whipped Cream |24
Assorted Mini Cupcakes|24
Raspberry Swirl Cheesecake Squares |20
Lemon Bars |20
Apple Crumb Bars|20
Fresh Homemade Pastries, Breakfast Breads, Assorted Muffins or Croissants Served with Fruit Preserves and Butter|30
Assorted Bagels and Assorted Cream Cheese|30
Scones, Lemon Curd, Clotted Cream and Jam|36
Chef’s Selection of Miniature Pastries |40
Page | 12
Lunch Buffet
All buffet options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea Please ask your Event Manager about upgrade options and Gluten Free Options.
Ty Warner Park | 34 Minimum of 25 guests
Soup Du Jour
Garden Salad Mixed Greens, Carrots, Cucumbers,
Tomato, Red Wine Vinaigrette and Ranch Dressing
Southern Style Potato Salad Homemade Coleslaw
House Made Potato Chips
Albacore Tuna Salad
From the Deli: Ham, Turkey and Roast Beef
LAAK Brother Cheddar, Provolone and Swiss, Tomato, Leaf Lettuce, Onion,
Mustard, Mayonnaise, Horseradish Sauce
Variety of Artisan Breads to include: Pretzel Roll, Sea Salt Ciabatta,
Sour Dough
Assorted Cookies Selection of Brownies and Blondies
Kira Salak | 39 Minimum of 25 guests
Soup Du Jour
Mixed Green Salad Beets, Pecans, Chevre,
Honey Balsamic Dressing
Spinach Frisée Salad Grilled Artichokes, Tear Drop Peppers,
Walnut Vinaigrette
Quinoa Salad Tomato, Cucumber, Parsley, Mint,
Lemon Vinaigrette
House Made Potato Chips
From the Deli: Boars Head Ham,
Turkey and Roast Beef Warm Fresh Cut Pastrami with
Traditional Sauerkraut LAAK Brother Cheddar, Provolone and Swiss
Tomato, Leaf Lettuce, Onion, Mustard, Mayonnaise, Horseradish Sauce
Variety of Artisan Breads:
Pretzel Roll, Sea Salt Ciabatta, Sour Dough
Assorted Fresh Fruit Tarts Chef's Selection of Miniature
Pastries
Midwest Heritage | 38 Minimum of 25 guests
Corn, Wild Rice and Chicken Chowder
Red and Green Romaine Salad Tomato, Kalamata Olives, Grilled Artichokes, Red Wine Vinaigrette
Tomato Mozzarella Salad Basil, Sherry Balsamic Drizzle
Extra Virgin Olive Oil
Roast Sirloin Cremini Mushroom Sauce Pan Seared Chicken Breast
Pesto Cream Sauce
Roasted Fingerling Potatoes Herbs, Bacon, Bell Peppers,
Red Onion
Sautéed Green Beans and Carrots Thyme Shallot Butter
Flourless Chocolate Cake Apple Pie Tarts
Page | 13
Lunch Buffet
All buffet options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea Please ask your Event Manager about upgrade options and Gluten Free Options.
Le Mediterranean | 42 Minimum of 25 guests
Moroccan Tomato & Chickpea Soup
Caesar Salad Crisp Romaine Lettuce, Shaved Asiago
Cheese, Homemade Croutons
Panzanella Salad Tomato, Yellow Pepper, Cucumber, Red
Onion, Basil, Tuscan Bread, Balsamic
Roasted Brussel Sprouts Toasted Cashew, Sun Dried Tomato
Artichoke and Goat Cheese Ravioli Tear Drop Peppers, Parmesan,
Fennel Cream Sauce
Chicken Parmigiana San Marzano Tomato Sauce
Pesto Crusted Cod Red Pepper Sauce
Baklava Tiramisu
Moroccan Rice Pudding
Eastern Shore | 42 Minimum of 25 guests
New England Clam Chowder Oyster Crackers
Garden Salad Mixed Greens, Carrots, Cucumbers,
Tomato, Red Wine Vinaigrette and Ranch Dressing
Apple Coleslaw
Parmesan Zucchini Fries Horseradish Sauce
Herb Roasted Potatoes Yukon Potato, Parsley, Basil, Garlic
North Carolina BBQ Pulled Pork
Apple Coleslaw, Mini Ciabatta Rolls
Baltimore Fried Chicken Cherry BBQ Sauce, Hot Sauce
Signature Crab Cakes Red Pepper Sauce
New York Cheesecake Boston Crème Pie
Blueberry Doughnut Holes
Pacific Rim| 39 Minimum of 25 guests
Vegetarian Pho Vietnamese Noodle Soup
Soba Noodle Salad Shrimp, Napa Cabbage, Red Pepper,
Cucumber, Almonds
Asian Chopped Salad Mixed Greens, Baby Corn, Mandarin
Orange, Red Pepper, Water Chestnuts
Szechuan Green Beans
Steamed Jasmine Rice Ginger Carrot and Green Onions
Grilled Chicken Banh Mi Sandwiches
Sweet and Sour Chicken Pineapple, Bell Pepper, Onion
Beef and Broccoli General Tso’s Sauce, Sesame, Scallions
Green Tea Crème Puff Lemon Meringue Tart
Caramel Ginger Cupcake
Page | 14
Lunch Buffet
All buffet options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea Please ask your Event Manager about upgrade options and Gluten Free Options.
BBQ Lunch | 36 Minimum of 25 Guests
Summer Salad Iceberg, Romaine Lettuce, Cherry Tomatoes,
Red Onion, Cucumbers, Croutons, Buttermilk Ranch, Red Wine Vinaigrette
Traditional Coleslaw Potato Salad
Chilled 5-Bean Picnic Salad
Green, Wax, Kidney, Black Eyed Peas, Garbanzo
Mini Man Burger Cheddar Cheese, Sautéed Onions
Pulled Pork Sliders North Carolina Sauce, Muenster Cheese,
Spicy Pickle Relish
BBQ Chicken Breast Gourmet Mustards, Mayo, Ketchup,
Sliced Red Onion, Tomatoes, Leaf Lettuce
Watermelon Wedges Chocolate Chip Cookies
Brownies Warm Apple Cobbler
Pancho Villa| 39 Minimum of 25 Guests
Pozole Jerez Style (Pork Stew) Pork, Hominy, Guajillo Pepper, Lime, Oregano
Nopalito Salad Cactus, Caramelized Onion, Crumbled Mexican Cheese
Corn Salad Roasted Corn, Julianne Roasted Poblanos,
Cilantro Leaves
Carne A La Mexicana Mild Salsa Roja with Corn Tortilla
Pescado Al Mojo De Ajo Garlic Butter Style Fish
Chicken Tinga Shredded Lettuce, Cumin Scented Sour Cream
Sautéed Onions, Zucchini, and Tomatoes
Chipotle Baby Potatoes Sliced Red Potato, Cilantro, Chipotle Pepper
Tres Leches Cupcakes Rice Pudding with Raisins
Cinnamon Buñuelos
Page | 15
Lunch Buffet
The Market: “Build your own Box Lunch, Buffet set up” | 30
or
“Traditional Box Lunch” | 33
Boxed Lunch served with Ms. Vicki’s Chips, Packo Pickles, and Whole Fresh Seasonal Fruit. Clients Choice of 3 Sandwiches or Salads, Cookies or Brownies and Soft Drinks or Bottled Water.
Cold Sandwiches
Roast Beef Provolone Cheese, Red Onion, Arugula, Tomato,
Horseradish Sauce, Ciabatta Roll
Smoked Turkey Breast Brie, Candied Pecan Mustard, Bibb Lettuce,
Multigrain Ciabatta Roll
Grilled Chicken Breast Fresh Mozzarella, Basil Pesto, Tomato,
Black Olive Tapenade, Ciabatta Roll
Hippie Wrap (Vegetarian) Millet and Quinoa Salad, Chickpeas, Cucumber, Tomato and Feta
Cheese, Red Wine Vinaigrette, Whole Wheat Tortilla
Hot Sandwiches *available for buffet style only
Grilled Chicken Caprese
Grilled Chicken, Fresh Mozzarella, Basil Pesto, Tomato, Black Olive Tapenade, Ciabatta Roll
Croque Monsieur Ham
Ham, Baby Swiss Cheese, Crispy Thick Cut Bacon, Dipped in Egg and Fried
Smoked Turkey Breast
Turkey Breast, Smoked Mozzarella, Sun Dried Tomato Mayonnaise, Arugula, Roasted Piquillo Pepper, Hoagie Roll
Marinated Grilled Vegetables
Portabella Mushroom, Red Onion, Japanese Eggplant, Red Pepper, Zucchini, Herb Mayo, Grilled Ciabatta Roll
Salads
Grilled Chicken Caesar
Red and Green Romaine, Shaved Parmesan, Homemade Croutons, Classic Caesar Dressing
Asian Salad
Napa Cabbage, Red Cabbage, Carrots, Green Onion, Cucumber, Red Pepper, Cilantro, Pickled Ginger, Crispy Wontons,
Ginger Soy Vinaigrette
Mexican Salad Chopped Romaine, Roasted Corn, Black Beans, Jicama, Radish,
Grilled Poblano, Cilantro, Queso Fresco, Mango Basil Vinaigrette
American Chopped Salad Chopped Romaine and Watercress, Herb Grilled Chicken, Avocado,
Egg, Bacon, Tomato, Blue Cheese, Light Herb Vinaigrette
Moroccan Salad
Bibb and Romaine Lettuce, Piquillo Pepper, Green Olive, Hard-Boiled Egg, Red Onion, Carrot,
Orange Slice Vinaigrette
Farmer’s Salad Grilled Steak, Baby Gem Wedge Lettuce, Artichoke, Red Bliss Potato,
Pickled Red Onions, Creamy Parmesan Dressing
Page | 16
Lunch Buffet
All buffet options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea Please ask your Event Manager about upgrade options and Gluten Free Options
Soup, Salad, Flatbread and Dessert| 35
Soups (Select One)
Vegetable Minestrone, Pesto Crouton
Tuscan White Bean and Kale, Pancetta Crisps Old Fashioned Chicken Noodle, Cheddar Herb Biscuit
San Marzano Tomato Soup, Artichoke, Spinach and Parmesan Cheese Garlic Crouton New England Clam Chowder
Pozole Jerez Style (Pork Stew) Tortilla Soup, Crispy Tortilla Strips, Scallion, Sour Cream
Chicken and Wild Rice Soup, Cheddar Herb Biscuit Wild Mushroom Bisque, Pesto Crouton
Baked Potato Soup, Smoked Bacon, Cheddar Cheese, Green Onion
Salads (Select Two)
Cobb Salad
Baby Greens, Chicken, Boiled Eggs, Blue Cheese, Tomato, Bacon, Red Wine Vinaigrette Baby Arugula
Shaved Pear, Pecorino Romano, Toasted Pecans, Cranberry Vinaigrette Crisp Romaine and Spinach
Artichoke Hearts, Kalamata Olives, Feta Cheese, Tomato, Honey Lemon Vinaigrette Orecchiette Pasta Salad
Grilled Fennel, Shrimp, Chorizo, Sweet Peppers, Herbs, Sherry Vinaigrette
Crispy Flatbreads (Select Three)
Prosciutto
Arugula, Smoked Gorgonzola and Fig Jam Smoked Bacon
Apple, Honey, Chevre and Fresh Thyme Smoked Chicken
Sweet Onion, BBQ Sauce, Provolone and Teardrop Peppers Steak Fiorentina
Grilled Flank Steak, Arugula Pesto, Fontina Cheese, Grey Salt and Balsamic Glaze Vegetarian
Grilled Zucchini, Roasted Cherry Tomato, Fresh Mozzarella and Basil Pesto
Desserts (Select Two)
Seasonal Fruit Tart
Seasonal Cheesecake Chocolate Layer Cake
Tiramisu White Chocolate Mousse Parfait, Chocolate Sauce, Crumbled Oreo
Page | 17
Lunch Buffet
All buffet options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea Please ask your Event Manager about upgrade options and Gluten Free Options
Soup, Salad, Sandwich and Dessert| 35
Soups (Select One)
Vegetable Minestrone, Pesto Crouton Tuscan White Bean and Kale, Pancetta Crisps
Old Fashioned Chicken Noodle, Cheddar Herb Biscuit San Marzano Tomato Soup, Artichoke, Spinach and Parmesan Cheese Garlic Crouton
New England Clam Chowder Pozole Jerez Style (Pork Stew)
Tortilla Soup, Crispy Tortilla Strips, Scallion, Sour Cream Chicken and Wild Rice, Cheddar Herb Biscuit
Wild Mushroom Bisque, Pesto Crouton Baked Potato Soup, Smoked Bacon, Cheddar Cheese, Green Onion
Salads (Select Two)
Pasta Salad
Arugula Pesto, Peas, Tomato, Parmesan
Multi Grain Salad Quinoa, Barley, Wild Rice
Pickled Carrot and Cucumber, Cherry Tomato, Feta Cheese with Oregano Vinaigrette
Caprese Salad Vine Ripened Tomato, Fresh Mozzarella, Basil with Extra Virgin Olive Oil
Caesar Salad of Romaine Wedges Shaved Parmesan, Focaccia Croutons with Caesar Dressing
Hot Sandwiches (Select Two)
Italian Meats
Sweet and Spicy Coppa, Mortadella, Soppressata, Genoa Salami, Giardiniera Vegetables, Provolone served on a Baguette Roll
Chicago Beef Roasted Sliced Beef Sirloin, Sweet Onion Jam, Piccolo Peppers, Provolone served on a Baguette Roll
Portobello Herb Marinated Portobello Mushroom Brie, Sun Dried Tomato Spread, Young Spinach served on a Herb Ciabatta Roll
Rueben Corned Beef, Housemade Sauerkraut, Thousand Island Dressing served on Marble Rye
Desserts (Select Two)
Seasonal Cheesecake
Assorted Cookies Assorted Mini Cupcakes
Assorted Cookie Bar Flourless Chocolate Cake
Page | 18
Lunch Buffet
ENHANCEMENTS
Priced per Person
Grilled Italian Sausage, Peppers, Onions, Giardiniera | 4
Wisconsin Beer Brats | 4
Hot Dogs | 4
Grilled Flank Steak | 9
Grilled Vegetables, Zucchini, Yellow Squash, Red and Yellow Peppers, Red Onions | 3
Pork Tamales | 4
Shrimp Ceviche| 9
Agua de Horchata (rice water) | 3
Agua de Jamaica| 3
Limonada (lemonade) | 3
Chips and Salsa, Roja and Salsa Verde | 3
Quesadilla Station, Plain Cheese, Carne Asada, Grilled Chicken, Rock Shrimp ∣ 10
Pozole Soup, Tender Pork, Hominy, Fragrant Broth ∣ 10
Chicken Enchiladas, Corn Tortillas, Red Chili Sauce ∣ 10
Hot Beef & Cheddar, Caramelized Onions, Peppers served on a Torrano Roll | 3
BBQ Pulled Pork, Housemade BBQ Sauce, Crispy Onions, Coleslaw served on a Brioche Bun | 3
Grilled Cheese, Aged White Cheddar, Tomatoes, Broccoli, Pesto served on Sourdough Bread | 3
Italian Beef, Shaved Eye of Round, Sweet Peppers, Giardiniera, Au Jus served on French Bread | 3
Page | 19
Plated Lunch
All lunches are 3 courses: Your choice of Soup or Salad, Entrée and Dessert. All options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea
Soups
Wild Mushroom Bisque Pesto Croutons
Tuscan White Bean and Kale Soup Pancetta Crisp
Baked Potato and Leek Soup Smoked Bacon and Chive Mascarpone
Old Fashion Chicken Noodle Soup Cheddar Herb Biscuit
Tomato Bisque Artichoke, Spinach and Parmesan Cheese
Garlic Croutons
Vegetable Minestrone
Pesto Crouton
Salads
Romaine Salad Black Olives, Artichokes, Tomato,
Cucumber
Willow Crest Salad
Greens, Hearts of Palm, Orange Segments, Red Pepper, Croutons, Citrus Vinaigrette
Classic Caesar Hearts of Romaine, Classic Caesar
Dressing, Croutons, Shaved Parmesan
Baby Spinach Salad
Chevre, Roasted Red Beets, Dried Cherries, Bacon Lardons, Pecans,
Vanilla Balsamic Vinaigrette
Arugula Salad Shaved Pear, Asiago Cheese,
Toasted Almonds
Red and Green Romaine
Black Olives, Marinated Artichokes, Tomato, Red Wine Vinaigrette
Entrees
Herb Roasted Chicken Breast | 30 Caponata Sauce, Polenta Cake, Seasonal
Vegetables
Loc Duarte Salmon | 35 Sautéed Zucchini Noodles, Sweet Bell Peppers, Cherry Tomato, Fresh Herbs, Pesto, Lemon Oil
Homemade Meatloaf | 33 Veal and Pork, BBQ Glaze and Wrapped in Bacon, Yukon Mash Potato, Green Beans
Mushroom and Eggplant Cannellini | 39
Grilled Sun Dried Tomato Polenta, Sautéed Spinach and Garlic, Tomato Sauce
Chicken Breast (with wing) | 34 Shiitake Mushroom Vinaigrette,
Apple Smoked Bacon Ragout, Whipped Potatoes, Seasonal Vegetables
Signature Crab Cake | 36
Tartar Sauce, Wild Rice, Seasonal Vegetables
Red Wine Braised Short Rib | 35 Ratatouille and Goat Cheese Agnolotti,
Roasted Cauliflower, Balsamic Glaze
Stuffed Chicken Breast with Ricotta | 39 Asiago, Spinach, Pine Nuts, Black Pepper Fettuccine, Pomodoro Sauce, Broccolini,
Romesco Sauce
Grilled Strip Steak | 39
Crispy Potato, Blue Cheese and Bacon, Roasted Cipollini Onion and
Local Green Beans, Malbec Glaze
Steak and Portabella Ravioli | 39 Sun Dried Tomato, Cremini Mushroom,
Roasted Garlic, Herbs, Cream, Asiago Cheese
Vegetable Napoleon | 39
Grilled Portabella, Red Pepper, Zucchini, Yellow Squash, Red Pepper Coulis
Desserts
Cheesecake, Raspberry Sauce, Vanilla Bean Cream Caramel Ganache Tart, Caramel Sauce, Whipped Cream
Lemon Meringue Tart, Blackberry Sauce Carrot Cake, Cinnamon Sauce, Whipped Cream
Page | 21
Dinner Buffet
All buffet options include: Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea. Please ask your Event Manager about upgrade options and Gluten Free Options
Rancho Viejo | 58 Minimum of 25 Guests
Chicken Tortilla Soup
Ensalada Margarita
Romaine Lettuce, Tomatoes, Avocado, Red Onion, Queso Fresco, Tortilla Straws,
Tequila Lime Vinaigrette
Nopalito Salad Cactus, Caramelized Onion Crumbled Mexican Cheese
Achiote Rubbed Pork Loin Papaya Mango Relish
Cilantro Lime Marinated Peruvian Blue Tilapia Roasted Tomato Salsa
Pan Seared Chicken Mole Roja
Black Beans and Rice Fiesta Grilled Vegetables
Key Lime Tarts Traditional Rice Pudding
Tres Leches Cake
American Steakhouse | 68 Minimum of 25 Guests
Lobster Bisque Crème Fraîche
Wedge Salad
Baby Iceberg Lettuce, Smoked Blue Cheese, Cherry Tomato, Bacon, Croutons,
Blue Cheese Dressing
All American Grilled Vegetable Salad Grilled Onions, Asparagus, Tomato,
Zucchini, Yellow Pepper
Grilled Strip Loin Bordelaise Sauce
Signature Crab Cakes Red Pepper Sauce
Herb Roasted Chicken Lemon Scented Gravy
Scalloped Yukon Gold Potatoes Garlic, Gruyere Cheese, Cream
Creamed Spinach
Fresh Spinach, Garlic, Parmesan, Nutmeg, Crispy Onions
Variety of Cheesecakes Old Fashion Chocolate Cake
Assorted Mini Tarts
Italian | 65 Minimum of 25 Guests
Tomato Florentine Soup
Italian Salad
Mixed Greens, Roasted Red Peppers, Gorgonzola Cheese, Prosciutto Cracklings,
Tuscan Herb Vinaigrette
Bruschetta Salad Grape Tomatoes, Fresh Bocconcini, Basil, Garlic Infused Croutons with a Drizzle of Extra Virgin
Olive Oil and Balsamic Glaze
Seared Chicken Artichokes, Kalamata Olives,
Lemons and Natural Jus
Scallops and Shrimp Provençale Zucchini Noodles
Sliced Garlic infused Beef Strip Loin
Saffron Risotto with Asparagus
Roasted Vegetables
Tiramisu, Cannoli, Panna cotta w/ Seasonal Fruit
BBQ Dinner| 58 Minimum of 25 Guest
Artisan Salad
Baby Greens Salads Sun Dried Cherries, Goat Cheese, Candied Walnuts, Citrus Vinaigrette
Caprese Salad Fresh Mozzarella, Heirloom Tomatoes, Basil,
Balsamic Drizzle, Olive Oil
Chilled 5-Bean Picnic Salad Green, Wax, Kidney, Black Eyed Peas, Garbanzo
Beans
Fresh Corn on the Cob
Jack Daniels Baked Beans
Grilled Chicken Breast Apricot Chili Glaze
Marinated Grilled Tri Tip Steak Signature Butter Sauce
BBQ Glazed St Louis Style Ribs Michigan Cherry BBQ Sauce
Corn Bread with Honey Butter
Apple Pie and Cherry Pie Strawberry Shortcake
Devil’s Food Cup Cakes
Page | 22
Dinner Buffet ENHANCEMENTS
Priced Per Person
Chef’s Choice of Grilled Vegetables | 4
Chef Inspired Soup | 4
Grilled Balsamic Marinated Portobello Mushrooms | 8
Amish Chicken Breast | 10
Rib Eye Steak | 12
Citrus Grilled Shrimp 2 lg pcs | 9
BBQ Baby Back Ribs (3 bones) | 9
Miso Marinated Salmon 3 oz | 10
Petite Filet Mignon 3 oz | 12
Marinated Vegetable Salad “a la Grecque”, Grilled Shrimp, Grilled Toast and Lemon Butter| 6
Herb and Sun Dried Tomato Polenta Cake, American Grana | 6
Sautéed Spinach, Pine Nuts, Garlic, Honey, Golden Raisin | 6
Page | 23
Plated Dinner
All Dinners are 3 courses: Selection of Soup or Salad, Entrée and Dessert All options include Artisan Bread and Butter, Ice Tea, Coffee and Hot Tea
Additional Course: $4 per Person
APPETIZERS
Braised Pork Belly | 6 Miso Glaze, Sautéed Spinach, Grilled Pineapple
Salsa
Signature Crab Cake | 8 Red Pepper Rouille, Truffle Sweet Corn
Cold Ahi Tuna | 8 Arugula Salad,
Sesame Honey Vinaigrette
Warm Oxtail Tartlet | 6 Moroccan Carrots, Raz El Hanout, Savory
Tart Shell, Lentil Spoon
Shrimp and Crab Risotto | 8 Meyer Lemon, Parmesan
Spinach and Roasted Garlic Tortellini |8 Cherry Tomato, Basil,
Macerated Cipollini Onions, Red Pepper Sauce
Steak and Portabella Ravioli | 6 Sun Dried Tomato, Rosemary,
Baby Cherry Pepper, Shaved American Grana Cheese
SOUPS Soup en Croute is an additional $2 per person
Roasted Tomato Artichoke, Spinach Garlic Crouton
Vegetable Minestrone Pesto Crouton
Lobster Bisque Sherry Cream, Lobster Meat
Wild Mushroom Bisque Pesto Crouton
Tortilla Soup Crispy Tortilla Strips, Scallions
Chicken and Wild Rice Cheddar Herb Biscuits
Old Fashion Chicken Noodle Cheddar Herb Biscuit
Tuscan White Bean and Kale Soup Pancetta Crisps
Signature Crab Chowder Oyster Crackers
SALADS
Traditional Caesar Salad Crisp Romaine, Shaved Parmesan,
Homemade Croutons, Classic Caesar
Wedge Salad Baby Iceberg, Bacon, Blue Cheese, Cherry
Tomatoes, Croutons, Blue Cheese Dressing
House Garden Salad Mixed Greens, Tomato, Cucumber,
Homemade Crouton Peppercini, Shredded Carrot, House Vinaigrette
Willow Crest Salad
Greens, Hearts of Palm, Orange Segments, Red Pepper, Croutons, Citrus Vinaigrette
Baby Spinach Salad Chevre, Roasted Red Beets,
Dried Cherries, Bacon Lardons, Pecans, Vanilla Balsamic Vinaigrette
Red and Green Romaine Black Olives, Marinated Artichokes,
Tomato, Red Wine Vinaigrette
Page | 24
Plated Dinner
All Dinners are 3 courses: Selection of Soup or Salad, Entrée and Dessert All options include Artisan Bread and Butter, Ice Tea, Coffee and Hot Tea
VEGETARIAN
Miso Glazed Tofu | 45 Soba Noodles, Ginger Soy Essence, Shiitake Mushrooms, Red Peppers, Grilled Scallions, Mini Corn, Water
Chestnuts
Potato, Mushroom and Eggplant Cannellini | 45
Spicy Tomato Sauce Over Zucchini Noodles
Ratatouille and Chevre Ravioli | 48 Rainbow Swiss Chard, Grilled Artichokes,
Teardrop Peppers, Pomodoro Sauce, Shaved Parmesan
Mushroom Napoleon | 45
Red Pepper Sauce, Seasonal Vegetables
Vegetable Tagine | 45
Sweet Potatoes, Chick Pea, Golden Raisin, Lemon Couscous, Tuscan Kale
Pad Thai | 48
Coconut Curry Sauce, Squash, Piquillo Peppers, Kelp Noodles,
Crispy Shiso and Cashews
SEAFOOD
Grilled Loc Duarte Salmon | 57 Mango Pineapple Relish
Crab Stuffed Shrimp | 64 Grilled Lemon and Whole Grain Mustard
Sauce
Signature Crab Cakes | 69 Piquillo Sauce
Glazed Wild Striped Bass | 59 Coconut Curry Sauce
Blue Crab Crusted Halibut | 69 Old Bay Beurre Blanc
Lobster, Steamed or Broiled |Market Price
STEAK AND CHOPS
Eugene Porter Braised Short Rib| 60 Horseradish Gremolata
Slow Roasted Beef Tenderloin | 65 Glace Di Viande
Seared Center Cut Filet Mignon | 65 Onion Marmalade
and Smoked Blue Cheese
Bone-In Veal Chop | 62 Mushroom and Leek Port Wine Fig Sauce
Grilled Filet Mignon | 65 Brandy Mustard Sauce
Dijon and Herb Crusted Rack of Lamb | 67
Romesco Sauce
Dry Rubbed New York Strip | 64 Guajillo Sauce
Page | 25
Plated Dinner
All Dinners are 3 courses: Selection of Soup or Salad, Entrée and Dessert All options include Artisan Bread and Butter, Ice Tea, Coffee and Hot Tea
POULTRY
Pan Roasted Bone-In Chicken Breast | 45
Mushroom Fricassee
Stuffed Chicken Breast | 48 Stuffed with Spinach, Ricotta Cheese
Sun Dried Tomato Artichoke Cream Sauce
Roasted Duck Breast | 49 Duck Confit and Spätzle Apricot Mustard Sauce
Seared Herb Chicken Breast | 47
Piperade Sauce
Chicken Tikka Masala | 49 Cucumber Riata, Naan Bread
Roasted Cornish Game Hen | 53 Honey, Lemon and Thyme Jus Li
DUETS
Chimichurri Marinated New York Strip Steak
Paired With
Grilled Salmon | 64 Mango Pineapple Salsa
Seared Filet Mignon Paired With
Signature Crab Cake | 68 Robert Sauce and Red Pepper Rouille
Miso Marinated Halibut Paired With
Crab Cake | 71 Shiitake Mushroom Vinaigrette and Red
Pepper Rouille
Grilled Filet Mignon Paired With
Bacon Wrapped Prawns | 65 Mushroom Demi-Glace,
Horseradish Cream
Crab Stuffed Chicken Breast Paired With
Seared Salmon | 68 Lobster Sauce and Herb Garlic Butter
STARCHES
Potato Leek Soufflé Yukon Gold Boursin Cheese Mash
Country Harvest Rice Sweet Potato Roasted Poblano Mash
Fingerling Potato Hash Wild Mushroom Risotto
Basmati Rice Majestic Rice Blend
Spätzle Anson Mills Polenta
VEGETABLES
French Cut Baby Carrots and Haricot Verts Broccolini and Stuffed Tomato
Pearl Onions, Asparagus Tips, Peas, Cremini Mushroom Ragout Asparagus and Red Peppers
Oven Roasted Root Vegetables Chef Sean’s Seasonal Selection
DESSERTS
Cheesecake, Blueberry Sauce, Whipped Cream Fruit Tart with Passion Fruit Sauce
Tiramisu, Frangelico Whipped Cream with Chocolate Sauce Chocolate Hazelnut Torte, Vanilla Bean Cream with Caramel Sauce
White Chocolate Mousse Bombe, Raspberry Mousse Filing, Shortbread with Mixed Berry Sauce Flourless Chocolate Cake with Whipped Cream and Raspberry Sauce
Vegan Cheesecake
Page | 27
Reception HORS D’ OEUVRES
BUTLER PASSED OR DISPLAYED Vegetarian options noted with *
SPOONS
Priced Per Dozen | 60
Ahi Tuna Sweet Thai Chili, Crispy Shallots
and Tagarashi
Crab Salad Lemon Aioli and Green Onion
Shrimp and Pico De Gallo Grilled Shrimp, Fresh Tomato Salsa
Spicy Beef
Sofrito and Black Bean Salad
Roasted Piquillo Pepper* Kalamata Olive, Toasted Pine Nuts
and Basil
Mango Gazpacho Toasted Coconut Shrimp Shooter
Asian Pear and Chevre*
Arugula and Pumpkin Seeds
COLD
Priced Per Dozen | 60
Prosciutto Wrapped Asparagus Sea Salt, Aged Balsamic
Mediterranean Antipasti Skewer* Olive, Mozzarella, Tomato, Artichoke
Chicken Salad on Date Nut Bread Apple, Dried Cherry
Pastrami on a Bagel Chip Sauerkraut, Whole Grain Mustard
Mustard Dusted Beef Tenderloin Pickled Onion, Horseradish on Baguette
Stuffed Cherry Tomato* Boursin Cheese
Assorted Deviled Eggs* Truffle Oil, Whole Grain Mustard
Curried Shrimp on Baguette Mango, Rice, Peas, Pimento
Cucumber, Melon Relish, Crispy Prosciutto Mini Martini Glass
Smoked Duck BLT in Choux Lingonberry Aioli
Goat Cheese and Sun Dried Cherry Crostini Grilled Tiger Shrimp with Mango Relish
Fruit and Cheese Skewer* Honey Yogurt Sauce
Tuna Poke Crispy Wonton, Macadamia Nut, Pickled Seaweed
Miniature Cold Thai Beef Salad Tomato Cone and Mint
Cilantro Pineapple Shrimp on a skewer
Shrimp Cocktail Horseradish Cocktail Sauce
VEGAN OPTIONS Priced per Dozen | 60
Vegan Ratatouille Phyllo Star
Caribbean Risotto Cake
Mango, Pineapple, Cilantro and Lemongrass
Vegetable Tempura
Zucchini, Mushroom, Carrot, Onions
Vegetable and Jack Cheese Quesadilla
Roasted Piquillo Pepper Spoon Kalamata Olive,
Toasted Pine Nuts and Basil
Vegan Meatless Meatball Teriyaki Sauce
Page | 28
Reception HORS D’ OEUVRES
BUTLER PASSED OR DISPLAYED
HOT
Priced Per Dozen |60
Vegetarian options noted with *
Brie, Pear and Almond Beggar’s Purse*
Breaded Parmesan Artichoke*
Parmesan Stuffed Sweet Peppers*
Short Rib Fig and Blue Cheese Tart*
Phyllo Wrapped Brie with Cranberry*
Harvest Fruit and Brie Crostada* Blend of Apples, Apricots and Raisins
Combined with Brie Cheese
Portobello Mushroom Puff* Wild Mushroom Goat Cheese
Spinach Pesto Puffs*
Spinach, Crunchy Nuts, Cheeses, Spices and Herbs
Vegetable Curry Samosa*
Breaded Stuffed Mushroom*
Boursin Cheese
Cheese Stuffed Poblano* Mozzarella, Cheddar and Chihuahua
Cheeses
Low Country Boils Kabob Shrimp, Andouille, Potato and Onion
Thai Coconut Shrimp
Sweet Chili Sauce
Butter Pecan Shrimp
Coconut Lobster Raspberry Jalapeño Sauce
Crab Cake with Tartar Sauce
Crab Rangoon
Szechuan Beef Satay
Teriyaki Beef Satay
Smoked Brisket Picadillo Empanada
Peking Duck Egg Rolls
Duck Wellington
Andouille Cheese Fritter
Bierhaus Sausage and Pretzel
Tandoori Chicken Skewer
Hibachi Chicken Skewer
Honey Glazed Chicken Yaki-i-Tori
Buffalo Chicken Rangoon
Cocktail Spring Rolls
Green Chili Pork Sope
Mini Reuben Flatini Corned Beef, Sauerkraut and Swiss Cheese
Italian Flatini
Ham, Salami, Pepperoni and Mozzarella
Patatas Andalucia Chorizo, Machengo Cheese, Peas, Red
Pepper in a Potato Cup
Chicken Pesto Flat Bread Artichoke Hearts, Sundried Tomatoes,
Asiago Cheese Blend
Southwest Flat Bread Seasoned Beans, Cilantro, Red Bell
Pepper, Corn, Jalapeno, Cheddar and Mozzarella Cheeses
Arancini* (Stuffed Risotto Balls)
Asiago, Parmesan and Romano
Goat Cheese, Roasted Pepper, Spinach and Carmelized Onion
Butternut Squash, Parmesan, Ricotta, Sage and Amaretto Cookie
Polpette (Stuffed Meatballs)
Beef and Pork, Provolone, Mozzarella and Parmesan
Duck, Shiitake Mushrooms, Soy and Ginger
Buffalo Chicken, Blue Cheese, Carmelized Onion
Honey Sirachi Chicken Meatball
Page | 29
Reception DISPLAY STATIONS
All items will be charged at event guarantee. Minimum of 25 guests
Mini Hot Subs | 18
Cuban with Braised Pork Loin, Ham and
Swiss Cheese, Sliced Pickle, Dijon Mustard
Spicy Buffalo Chicken and Blue Cheese
Beer Battered Halibut, Tartar Sauce, Hot Sauce on Potato Roll
Roast Beef with Horseradish
Cheddar Cheese
Risotto and Potato Bar |16
Yukon Mashed Potato, Roasted Sweet
Potato Mash, Creamy Risotto
Farm House Cheddar, Smoked Bacon, Caramelized Onions, Sautéed Mushrooms,
Shaved Parmesan
Scallions, Roasted Red Pepper, Goat Cheese, Asparagus, Brown Sugar, Sour Cream, Tomato Jam, Garlic Butter and Shrimp, Chicken and Pesto, Whipped Butter, Ranch Dressing, Green Onions
Asian Sampler | 22
Traditional Egg Rolls with Duck Sauce
Shrimp Shumai in Bamboo Baskets
Steam Buns with BBQ Pork
Vegetable Fried Rice
Mongolian Beef
Orange Chicken
Pilsen Station |22
Chicken Tinga Chili Lime Grilled Flank Steak
Pork al Pastor
Tostada (Crispy Corn Tortilla)
Sopes
(Corn Masa Boats)
Corn and Flour Soft Tacos
Tortilla Chips
Toppings: Roasted Onions and Peppers, Ranchero Salsa, Guacamole, Cilantro Crème, Salsa Verde, Onions, Radishes, Lime Wedges,
Pickled Onions, Queso Fresco
Pasta|19 (Select Three)
Cavatappi
Caramelized Squash, Chèvre, Pumpkin Seed Pesto, Crispy Bacon Lardons, Asiago
Cheese Chards, Chardonnay, Sweet Butter, Sea Salt
Truffle Cheese Sacchetti
Sun Dried Tomato, Roasted Cremini Mushrooms,
Fennel Cream Sauce, American Grana
Ratatouille and Goat Cheese Ravioli (Half-Moon), Italian Tomatoes, Cipollini Onion, Chiffonade Spinach, Extra Virgin
Olive Oil
Farfalle Pasta Spicy Red Sauce, Italian Sausage, Red Peppers and Sweet Onions, Parmesan
Cheese
Spinach Fettucine Grilled Chicken, Garlic Cream Sauce,
Artichoke and Basil
Sliders | 22 (Select Three)
Mini Burger
Laak Brother Cheddar Cheese, Port Onions, Pretzel Bun
Chicken Schnitzel
Pickled Red Cabbage, Ciabatta Roll
Pulled Pork
Carolina sauce, Packo Pickle Relish, Muenster Cheese,
Ciabatta Roll
Signature Crab Cake Red Pepper Rouille, Thick Bacon, Ciabatta
Roll
Portabella Mushrooms Port Onions, Pretzel
Roll Homemade Spicy Ketchup, Herb Aioli, Honey Dijon Mustard, Packo Pickles,
Lettuce and Tomato
Page | 30
Reception DISPLAY STATIONS
All items will be charged at event guarantee. Minimum of 25 guests
Vegetable | 10
Vegetable Platter
Grilled Naan Pita Chips, Lavosh Hummus with Lemon Olive Oil, Avocado
Ranch, Shaved Ricotta Salata
Seasonal Fruit | 15
Fresh Fruits, Melons and Tropical Assortment
Berry Salad with Chambord Raspberry Crème
Chicken Wings | 16 (Select Three)
Buffalo Citrus Honey and Habanero
Cherry BBQ Indian Rub and Grilled w/ Raita Sauce
Miso Glazed and Ginger Scallion Dipping Sauce
**All Served with Celery, Carrots, Ranch/Blue Cheese/Curry Dipping
Sauce**
Great American Cheese | 17
Artisanal and Farmhouse
Cheese Display,
Dried and Fresh Seasonal Fruit
Roasted Nuts, Lavosh,
Gourmet Crackers
Toasted French Bread with
Olive Oil and Sea Salt
Bruschetta Bar | 19
Fresh Baked French Bread, Lavosh,
Naan, Tomato Mozzarella and Basil Olive Tapenade
Spicy Shrimp, Pineapple Salsa Hummus Chicken Liver Pâté, Crispy Duck, Balsamic Glaze, Crispy Shallot
Charcuterie and Meat | 20
Antipasto Cured and Dried Meats
Prosciutto, Coppa, Salami, Sopressata Hand Crafted Pâtés,
Pickled Vegetables, Mustards, French Bread
Marinated Artichokes, Olives, Marinated Sweet Peppers
Seafood Display |24
Large Gulf Shrimp, Cocktail Sauce
Chilled Crab Claws, Tuna Tartar
Fresh Shucked Oysters Beet and Vodka Cured Salmon
Wakame Salad with Toasted Sesame All Raw Bar Items Served on Ice
Custom Ice Carving Display $400 Per Block Optional
Flat Breads |21
Mozzarella, Provolone, Parmesan,
Romano Apple, Chèvre, Thick Bacon, Thyme, Honey, Nutmeg, Caramelized Red
Onion Wild Mushroom, Caramelized Onions
Baby Swiss Pesto, Tomato, Fresh Mozzarella,
Basil, Prosciutto
Sushi |28
*Minimum of (4) Pieces Per Person
Required Selection of Nigiri: Shrimp, Tuna, Hamachi, Salmon and
Eel Selection of Maki Rolls, Pickled Ginger, Wasabi and Soy Sauce
Japanese Sushi Chef Available at $350 Per Chef
Page | 31
Reception
CARVING STATIONS
All Items to be charged at Event Guarantee; One Attendant per 50 guests required for each station. $125 Attendant Fee per Station based on 90 minutes of Food Service.
Chili Rubbed Brisket | 200 Cherry Mustard, Apple Coleslaw, Ciabatta Rolls
(Serves 40)
Prime Rib | 325 Au Jus, Horseradish Sauce, Brioche Rolls, Crispy Onions
(Serves 25)
Whole Roasted Salmon Teriyaki | 200 Pickled Daikon and Carrot, Shiso Pesto
(Serves 25)
Bone-In Ham | 225
Brown Sugar, Cracked Pepper Glazed Virginia Bone-In Ham, Violet Mustard Sauce
(Serves 40)
Roasted Leg of Lamb | 300
Tzatziki Sauce, Fresh Lemon, Tomato and Onion Relish (Serves 40)
Hot Smoked Turkey Breast | 275 Cranberry Relish, Gravy, Stuffing
(Serves 25)
New York Strip | 275 Baby Spinach, Chevre, Dried Cherry, Brioche Crouton, Balsamic Glaze
(Serves 40)
Peking Duck | 125 With Pickled Daikon and Carrot Salad, Shiso Pesto on Mandarin Pancakes
with Hoisin Sauce (Serves 15)
Creek Stone Beef Tenderloin | 300 Roasted Shallots and Mushrooms, Bordelaise Sauce, Brioche Rolls
(Serves 20)
Whole Roasted Pig | 600 Guajillo Sauce, Limes, Mango Salsa, Corn/ Flour Tortillas
(Serves 50)
Schweinebraten Roasted Pork Loin | 275 House made Sauerkraut
Boiled Potatoes (Serves 20)
Grilled Tuna Loin | 300 Asian Chopped Salad with Sesame Crust, Spicy Peanut Dressing
(Serves 20)
SWEET STATIONS
Priced Per Person
Coffee Service | 6 Coffee Service Carving Stations
Whipped Cream, Caramel Sauce Shaved Chocolate, Sugar Stirrers
How Sweet It Is Dessert Table | 16 Minimum of 50 guests
Mini Assorted Cheesecakes Cream Puffs
Mini Salted Ganache Tarts Chocolate Dipped Fruit and Pretzels
Cannoli’s
Beignets with Dipping Sauce | 10 Honey Caramel, Chocolate Sauce, Strawberry Sauce,
Vanilla Bean Whipped Cream
Ice Cream Sundae | 12 Cheese Cake Ice Cream, Graham Cracker Bits,
Warm Blue Berry Compote
Waffles| 12 Malt Waffles, Bacon Jam, Maple Whipped Cream, Beer Caramel
Fire Pit S’mores Station Graham Crackers, Marshmallows, Assorted Chocolate Bars,
Sliced Strawberries, Sliced Bananas
Page | 33
SPARKLING WINES AND CHAMPAGNE
SPARKLING WINES AND CHAMPAGNE
SWEET WHITE AND BLUSH WINES
DRY LIGHT INTENSITY WHITE WINES
Santa Maria Pinot Grigio, Italy |32
Stone Cellars by Beringer Pinot Grigio, California |32
Meridian Vineyards Pinot Grigio, California |34
Brancott, Sauvignon Blanc, Marlborough, New Zealand |34
Kenwood Vineyards Sauvignon Blanc, Sonoma, California |36
Pighin Pinot Grigio, Grave Del Friuli, Italy |38
Ferrari-Carano Vineyards Fume Blanc, Alto Adige, Italy |38
Santa Margherita Pinot Grigio, Alto Adige, Italy |54
DRY MEDIUM INTENSITY WHITE WINES
DRY FULL INTENSITY WHITE WINES
Sonoma Curter Chardonnay, California |46
Ferrari-Carano “Tre Terre” Chardonnay, Russian River Valley, California |58
Franciscan Oakville Estate Chardonnay, Napa Valley, California |60
Louis Jadot Puligny Montrachet, Chardonnay, France |70
Far Niente Chardonnay, Napa Valley, California |85
Maschio Proscecco |36
Mumm Napa “Brut Prestige”, Napa Valley, California |38
Freixenet Blanc de Blancs, San Sandurni d’Anoia, Spain |42
Korbel “Organic” Brut, California |45
Taittinger Brut Champagne “La Francaise”, France |74
Moet and Chandon Brut “Imperial”, Epernauy Champagne, France |75
Dom Perignon Brut Champagne, France |160
Beringer Vineyards White Zinfandel, California |32
Chateau Ste. Michelle, Riesling, Columbia Valley |34
Dr. Loosen Saint M, Riesling, Germany |40
Beaulieu Vineyards Century Cellars Chardonnay, California |32
Stone Cellars by Beringer Chardonnay, California |34
Rutherford Ranch Chardonnay, Napa Valley |34
Wente Riva Ranch Chardonnay, California |36
Clos Du Bois Chardonnay, North Coast, California |38
Chateau St. Jean Chardonnay, Sonoma County, California |38
Columbia Crest “Grand Estates” Chardonnay, Washington |38
Murrieta’s Well “The Whip” White Blend, Livermore Valley, California |46
Cakebread Cellars Chardonnay, Napa Valley, California |82
Page | 34
RED WINES
DRY LIGHT INTENSITY RED WINES
DRY FULL INTENSITY RED WINES
Brazin (B) Old Vine Zinfandel, Lodi, California |38
Penfolds Cabernet Sauvignon/Shiraz, Koonunga Hill, Australia |45
Murrieta’s Well “The Spur”, Red Blend, Livermore Valley, California |54
La Jot, Cabernet Sauvignon, California |78
Stag’s Leap Wine Cellars Cabernet Sauvignon, Napa Valley |82
BV George de Latour Cabernet Sauvignon, California |100
Quintessa Cabernet Blend, Napa Valley |152
Joseph Phelps “Insignia” Cabernet Sauvignon, Napa Valley |195
DESSERT WINES AND PORTS
Covey Run Semillon Ice Wine, Washington, 375ml |40
Ferrari-Carano Eldorado Noir, Russian River Valley, 375ml |45
Taylor Flagdate Late Bottled Vintage Port, Portugal |58
Beaulieu Vineyards Century Cellars Merlot, California |32
Beaulieu Vineyard Century Cellars Pinot Noir “Coastal” California |32
Beaulieu Vineyards Century Cellars Cabernet Sauvignon, California |32
Stone Cellars by Beringer,Cabernet Sauvignon, California |34
Stone Cellars by Beringer Merlot, California |34
Diseno Old Vine Malbec, Argentina |38
Aquinas Cabernet Sauvignon, Napa Valley, California |38
Wente Vineyards Cabernet Sauvignon, California |38
Clos Du Bois Cabernet Sauvignon, California |38
Columbia Crest “Grand Estates” Cabernet Sauvignon, Washington |40
Chateau Ste. Michelle Syrah, Washington |42
Rosemount “Diamond Label” Shiraz, South Eastern Australia |42
Castello Di Volpaia Chianti Classico, Tuscany, Italy |42
Mark West Pinot Noir, California |44
Clos Du Bois Merlot, North Coast, California |44
Meridian Vineyards Merlot, California |44
Markham Merlot, Napa Valley, California |44
Domain Saint Gayan Cotes Du Rhone, France |44
La Crema Pinot Noir, Sonoma Coast, California |46
Estancia Cabernet Sauvignon, Paso Robles, California |46
Simi Vineyards Merlot, Alexander Valley, California |48
Taltarni Cabernet/Merlot, “Three Monks”, Australia |50
Seven Falls Cabernet Sauvignon, Wahluke Slope, Washington |52
St. Francis Vineyards Merlot, Sonoma County, California |54
Franciscan Cabernet Sauvignon, Napa Valley, California |58
Page | 35
BEVERAGE PACKAGES
PRICE PER PERSON INCLUDES:
Unlimited Consumption of Cocktails, Beer, Wine Selection, Soft Drinks, Water
One Bartender per 100 People Required. Complete Bar Package
PREMIUM BRANDS
One Hour Bar |19 Two Hour Bar |25 Three Hour Bar |32 Four Hour Bar |36 Five Hour Bar |40
LIQOURS Smirnoff Vodka Beefeater Gin
Cruzan Aged Light Rum Jim Beam White Label Bourbon
Dewar’s White Label Scotch Canadian Club Whisky
Jose Cuervo Gold Tequila Korbel Brandy
Peach Schnapps Pucker Sour Apple
Triple Sec
DOMESTIC / IMPORT BEERS Miller Lite Bud Light
Michelob Ultra O’Doul’s Non-Alcoholic
Heineken Samuel Adams Boston Lager
Amstel Light Corona Extra
Two Brothers Domaine DuPage French Country Ale
TOP SHELF BRANDS
One Hour Bar |23 Two Hour Bar |29 Three Hour Bar |36 Four Hour |40 Five Hour |44
LIQOURS Absolut Vodka Tanqueray Gin
Bacardi Superior Rum Captain Morgan Spiced Rum
Maker’s Mark Bourbon Jack Daniels Tennessee Whiskey Johnnie Walker Red Label Scotch
Seagram’s VO Whiskey 1800 Silver Tequila
Courvoisier VS Brandy Peach Schnapps
Pucker Sour Apple Triple Sec
DOMESTIC / IMPORT BEERS
Miller Lite Bud Light
Michelob Ultra O’Doul’s Non-Alcoholic
Heineken Samuel Adams Boston Lager
Amstel Light Corona Extra
Two Brothers Domaine DuPage French Country Ale
CORDIALS
Disaronno Originale Amaretto Baileys Irish Cream
Drambuie Frangelico
Grand Mariner Kahlua
Starbucks
EXCLUSIVE BRANDS
One Hour Bar |28 Two Hour Bar |34 Three Hour Bar |40 Four Hour Bar |44 Five Hour Bar |48
LIQOURS Grey Goose Vodka
Bacardi Superior Rum Mt. Grey Eclipse Gold Rum
Bombay Gin Johnnie Walker Black Label Scotch
Jack Daniels Whiskey Knob Creek Bourbon Crown Royal Whiskey Patron Silver Tequila
Hennessy Privilege VSOP Peach Schnapps
Pucker Sour Apple Triple Sec
DOMESTIC / IMPORT BEERS
Miller Lite Bud Light
Michelob Ultra O’Doul’s Non-Alcoholic
Heineken Samuel Adams Boston Lager
Amstel Light Corona Extra
Two Brothers Domaine DuPage French Country Ale
CORDIALS
Disaronno Originale Amaretto Baileys Irish Cream
Drambuie Frangelico
Grand Mariner Kahlua
Starbucks
Page | 36
BEVERAGE PACKAGES
HOST AND CASH BARS
Price per Drink on Consumption. Bar Service Extension Price is $8 per half hour at the Banquet Captain’s Discretion with a Minimum of 50 guests.
Cash Bar:
Premium Brands |8
Top Shelf Brands |9
Exclusive Brands |10
Domestic Beer |6
Premium Beer |7
House Wine by Glass |9
Premium Martini |12
Martini Top Shelf |13
Martini Exclusive |14
Water/ Soft Drinks |4
Cordials |14
MARTINI BAR
Top Shelf Brands |10 Exclusive Brands |11
(Price per Guest is in addition to the Bar Package Chosen)
$125 Attendant Fee Required Per Bar
(Select Five Options)
Lemon Drop Appletini
French Chocolate Dirty
Cosmopolitan Mandaritini
Starbucks Mocha Vanilla Chocolate
Felixtini Pommetini
Blue Lagoon Godiva White Chocolate
Page | 37
BANQUET POLICIES AND GENERAL INFORMATION
BANQUET POLICIES
The Hilton Chicago/Oak Brook Hills Resort & Conference Center:
• Assigns banquet and meeting rooms on the basis of availability, the anticipated number of guests and specific group requirements.
• Does not guarantee specific meeting room assignments and reserves the right to change room assignments. We will do our best to accommodate
all requests.
• If your group attendance exceeds the original estimate, a larger room will be assigned, if available, and may increase public space fees
accordingly. If your group attendance decreases from the original estimate, a smaller room will be assigned, if available.
• Expects the event coordinator and group members to follow the itinerary specified in the confirmation of group arrangements, catering
agreements and/or banquet event order(s) as there may be other groups using our facility prior to or following your scheduled activity.
• Changes to the original confirmation of group arrangements and/or catering agreement will be agreed upon in writing between the client and
The Hilton Chicago/Oak Brook Hills Resort & Conference Center and may result in re-negotiated public space fees, room set-up fees, gratuities,
complimentary room policies and overnight room rates.
PRICES All groups requesting tax exemption status must provide a copy of the Illinois State Tax Commission exemption letter with return of signed contract
and follow the payment guidelines according to Illinois state tax law. Otherwise, all taxes will be charged.
DEPOSITS AND CANCELLATIONS To secure your group and/or event as a definite function, a good faith deposit is required with return of the signed contract. The deposit is equal to
at least 20% of the estimated total dollar cost of your event. The deposit will be credited against the total dollar amount of your final bill.
CANCELLATIONS REFUND SCHEDULE If cancellation of your function should become necessary, the following payment of refund schedule will apply:
• If a notice of more than 180 days is given no charges will apply and 20% of the deposit will be refunded
• If a notice of more than 120 days, but less than 180 days is given, 40% of all estimated charges will be due and payable
• If a notice greater than 90 days, but less than 120 days is given, 60% of all estimated charges are due and payable
• If a notice greater than 30 days, but less than 90 days is given, 80% of all estimated charges are due and payable
• A cancellation received 30 days or less in advance of the function will result in full billing of all estimated charges
• Advance deposit(s) received will be credited toward the total amount due and the balance will be billed
MENUS AND ROOM SET-UP REQUIREMENTS Final menu selections and/or meeting room requirements must be confirmed (4) four weeks prior to the date of the function. All food and
beverage purchases are subject to a customary 24% service charge and 9.255% Illinois sales tax.
ROOM RENTAL FEES Room rental fees vary. Fees are based on the size of the meeting room(s), the number of meeting rooms required, room set-up requirements,
demand period and additional revenues generated through hotel accommodations and or food/beverage sales. All room rental fees are subject to
a customary 24% service charge and 9.25% Illinois sales tax.
ROOM SET-UP FEES Room set up fees may be charged. Set-up fees are based on the time and labour required for your particular room set-up. Set-up changes
requested the day of the function, which varies from the original contracted agreement, will result in a set-up fee charge. All set up fees are subject
to a customary 24% service charge and 9.25% Illinois sales tax.
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GUARANTEES
The final guaranteed number of guests attending your function is required three (3) working days prior to the event date and is not subject to
reduction. You will be billed the guaranteed count or the actual number of guests, if attendance exceeds the guarantee. If the guarantee is not
received, the attendance count reflected on the contract will be prepared for and billed to your organization.
The Hilton Chicago/Oak Brook Hills Resort & Conference Center will set and prepare three (3) percent over your guaranteed attendance, as
allowed. Food and beverage functions that exceed the three percent overage are not guaranteed the contracted food and/or beverage items.
PAYMENT Payment terms and conditions are agreed upon in writing between The Hilton Chicago/Oak Brook Hills Resort & Conference Center sales and/or
catering manager and the client. All payment terms and conditions will follow The Hilton Chicago/Oak Brook Hills Resort & Conference Center
guidelines:
• Payment in full is required three (3) business days in advance for all functions.
• Direct billing is a service offered to high volume accounts. For clients requesting direct billing, a current, approved direct bill must be on file with
The Hilton Chicago/Oak Brook Hills Resort & Conference Center. For clients requesting a new direct bill account please be advised the approval
process requires thirty (30) days and must meet the criteria established by Management.
BEVERAGE POLICIES • Serves alcohol in a responsible manner and reserves the right to request
identification and proof of legal age from anyone. The resort reserves the right to refuse alcoholic beverage service to under age attendees or to
any person, who in the opinion of hotel management, appears intoxicated.
• Illinois state law requires that all alcoholic beverages served on the resort premises must be provided by the resort and dispensed by the resort
• A three hundred dollars ($300) minimum is required for all cash bars. Bartender fees are as follows: First Hour: Seventy-five dollars ($75) per
hour, per bartender and per cashier. Additional Hours: ten dollars ($10) per hour, per bartender and per cashier each additional hour.
We recommend one bartender per one hundred (100) persons and one cashier per two bartenders.
AUDIO VISUAL The Hilton Chicago/Oak Brook Hills Resort & Conference Center has an on-site audio visual department which can meet most group audio visual
requirements. We can provide specialized audio/visual equipment with advance notification.
The Hilton Chicago/Oak Brook Hills Resort & Conference Center offers high-speed Internet access in our meeting rooms. Additional IP’s can be
provided with advance notification.
If your electrical and/or telecommunication requirements are beyond standard requirements, additional charges may apply based on the labor,
service and material costs incurred.
All audio/visual requests must be made seventy-two (72) hours in advance. We suggest a two (2) week notice for all specialized audio/visual
requests. Specific rental prices will be provided upon request. Please contact the Sales Department.
SHIPPING Packages for functions may be delivered to The Hilton Chicago/Oak Brook Hills Resort & Conference Center three (3) working days prior to the
function date with advance notice. Please indicate the group and/or function name, on-site contact, sales contact and the date of the function. The
Hilton Chicago/Oak Brook Hills Resort & Conference Center does not assume responsibility for the delivery, return, loading or unloading of any
shipments. The Hilton Chicago/Oak Brook Hills Resort & Conference Center does not accept collect on delivery (COD) packages.
DAMAGE LIABILITY In the unlikely event that any damage to The Hilton Chicago/Oak Brook Hills Resort & Conference Center should occur as a result of your function,
your group and/or agent shall assume responsibility for all damages, bear all cost(s) of repair and/or replacement and any costs associated with
damage recovery including, but not limited to, legal and court fees.
We ask your cooperation in not stapling, taping, tacking or nailing any items to any walls, floors or ceilings of the hotel facilities. All display material
must obtain prior approval by the hotel sales and catering department. Contact group sales and catering for assistance. All decorations must meet
city, state, and federal fire code regulations.
Should merchandise or articles be left in The Hilton Chicago/Oak Brook Hills Resort & Conference Center preceding or following your event, The
Hilton Chicago/Oak Brook Hills Resort & Conference Center will assume no responsibility for damage or loss. Loss or damage of your group’s
displays, equipment, decorations, or personal property brought onto the premises will be the sole responsibility of the group and/or organization.
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All decorations, displays and materials utilized during your function need to be removed at the close of the event, unless prior arrangements have
been made in writing with the group sales and catering department. If prior arrangements have not been made, all remaining decorations, displays
and/or materials will be disposed of properly.
MAP AND DIRECTIONS FROM CHICAGO: Take I-290 (Eisenhower Expressway) West to I-88 West. Exit at Route 83 South, approximately one mile to 31st Street (Oak Brook
Rd). Turn right on 31st Street, approximately one mile to Midwest Rd. Take a Left on Midwest Rd to the second light, 35th Street. Hilton
Chicago/Oak Brook Hills Resort & Conference Center is on the left.
FROM THE O’HARE: Take I-294 South to I-88 West. Exit at Route 83 South. Go approximately one mile to 31St Street. Turn right on 31St Street. Go
about one mile to Midwest Rd. Turn left on Midwest Rd. Take Midwest Rd. two stop lights down. Turn left into the Hilton Chicago/Oak Brook Hills
Resort & Conference Center.
FROM MIDWAY: Take Cicero Ave. North to I-55 South. Take I-294 North to I-88 West. Exit at Route 83 South. Go approximately one mile to 31st St.
Turn right on 31St Street. Go approximately one mile to Midwest Rd. Turn left on Midwest Rd. Take Midwest Rd. two stop lights down. Turn left
into the Hilton Chicago/Oak Brook Hills Resort & Conference Center. FROM AURORA:
Take I-88 in North Aurora to Midwest road exit. Turn left on Midwest Road and go approximately one mile to Willow Crest Drive and turn left into
the Hilton Oak Brook Hills Resort& Conference Center.