wedding packages 2

hors d'oeuvres 4

a' la carte selection 5

buffet selections 7

outside catering 9

guidelines 11

H I L T O N U N I V E R S A L

W E D D I N G S &

O U T S I D E C A T E R I N G

1

grammy evening

oscar soiree

hollywood extravaganza

W E D D I N GP A C K A G E

2

G R A M M Y E V E N I N G selec t ion of three hors d 'oeuvresone hour hosted standard barwedding cakechampagne toastdance f loor, s tage white l inen

O S C A R S O I R E E

selec t ion of f ive hors d ‘oeuvrest wo hours hosted premium barwedding cakeglass of house wine with dinnerchampagne toastdance f loor, s tage, white l inen

H O L LY W O O D E X T R AVAG A N Z A

selec t ion of f ive hors d ‘oeuvresbut ler passed champagne upon arr ivalt wo hours hosted premium barfruit punch stat ionwedding cakeglass of house wine with dinner champagne toastcappuccino stat ion af ter d innerdance f loor, s tagewhite or ivor y f loor length l inen & chair covers

W E D D I N G P A C K A G ET H A N K YO U F O R CO N S I D E R I N G T H E H I LTO N LO S A N G E L E S / U N I V E R S A L C I T Y. S I T UAT E D J U S T S T E P S AWAY F R O M U N I V E R S A L S T U D I O S H O L LY W O O D, I N T H E E N T E R TA I N M E N T C A P I TA L O F LO S A N G E L E S . T H E H I LTO N LO S A N G E L E S / U N I V E R S A L C I T Y P R O V I D E S T H E P E R F E C T S E T T I N G F O R YO U R O N C E I N A L I F E T I M E E V E N T.

A D D I T I O N A L B A R H O U R S : S TA N DA R D - $10 P E R P E R S O N P R E M I U M - $12 P E R P E R S O N

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

3

CO L Dguacamole cones

ahi tuna tar tar on homemade potato chips

beef carpaccio

prosciutto wrapped melon

cal i fornia sushi assor tment

smoked white f i sh mini taco

chi l led beef skewers, spic y tomato jam

dates stuf fed with mascarpone cheese, smoked bacon

smoked salmon canapé, f resh di l l , lemon

HOTbeef satay, indonesian peanut sauce

chicken satay, indonesian peanut sauce

pork & shr imp har gow

pork shumai

mini char sui bao

fr ied wonton

vegetar ian spr ing rol l

golden cr ispy potato croquette (vegan)

chicken curr y puff

crab cake, remoulade sauce

H O R S D ‘ O E U V R E SC H O I C E O F D I S P L AY P R E S E N TAT I O N O R B U T L E R - PA S S E D AT $200 P E R S E R V E R .

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

4

S O U P / S A L A D

roasted tomato bisque, bas i l crumbs

chi l led spic y gazpacho

woodland mushroom soup, sherr y basted baby mushrooms

pear l couscous, tomato, cucumber, ce ler y, mushrooms, melon, dates, c i t rus dress ing

k ale, cranberr ies & pine nuts with mediterranean dress ing

super food salad, k a le, red onion, cherr y tomatoes, cucumber, mushrooms, feta , i ta l ian pars ley, ranch dress ing

caesar, romaine, tomato pear re l ish , sun dr ied tomato croutons,

lemon parmesan dress ing

A ’ L A C A R T E S E L E C T I O NS E R V E D W I T H A C H O I C E O F S O U P O R S A L A D, F R E S H LY B A K E D R O L L S , TA P E N A D E, B A L S A M I C V I N A I G R E T T E & B U T T E R . C H E F ’S C H O I C E O F S E A S O N A L V E G E TA B L E S , & P OTATO O R R I C E . S E R V E D W I T H F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E , I N T E R N AT I O N A L T E A S E L E C T I O N .

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

5

G R A M M Y O S C A R H O L LY W O O D

B R O I L E D F R E E R A N G E C H I C K E N 95 105 130

H E R B G R I L L E D C H I C K E N 92 102 125

C H I C K E N M A R B E L L A 95 105 130

R O A S T E D B R E A S T O F C H I C K E N 95 102 125

R O A S T E D S A L M O N 95 105 130

S AU T E E D O R B A K E D L I N G CO D 95 105 130

B A K E D H A L I B U T 102 115 140

C E N T E R C U T 8 O Z N E W YO R K S T E A K 102 115 140

F I L E T O F B E E F R O S S I N I 102 115 140

C A R V E D R O A S T E D B E E F T E N D E R LO I N 102 115 140

P R I M E R I B W I T H AU J U S 95 110 135

F I L E T M I G N O N & G R I L L E D S A L M O N F I L E T 110 125 145

S E A R E D S A L M O N & C H I C K E N R O U L A D E 110 125 145

A ’ L A C A R T E S E L E C T I O NS E R V E D W I T H A C H O I C E O F S O U P O R S A L A D, F R E S H LY B A K E D R O L L S , TA P E N A D E, B A L S A M I C V I N A I G R E T T E & B U T T E R . C H E F ’S C H O I C E O F S E A S O N A L V E G E TA B L E S , & P OTATO O R R I C E . S E R V E D W I T H F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E , I N T E R N AT I O N A L T E A S E L E C T I O N .

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

6

CHOICE OF SOUP/SALAD

tomato basi l soup

k ale, arugula , penne, broccol in i , shaved parmesan, lemon vinaigrette

roasted beets & f resh grapefruit , honey, star anise, golden currants, ginger dress ing

CHOICE OF THREE ENTREESseared braised shor t r ibs, sweet soy ginger sauce

sea t rout , mussels , asparagus, fava beans, oyster mushrooms, b lanched gar l ic velouté

chicken marbel la , dr ied plums, candied lemon couscous, apple brandy sauce

herb gr i l led chicken, sautéed wi ld mushrooms, bours in cheese sauce

stuffed f lank steak , spinach, b leu cheese, horseradish, demi

roasted sa lmon, caul i f lower couscous, caul i f lower puree, p ine nuts

spinach fettuccine, st i l ton bleu cheese sauce, semi dr ied tomato walnut pesto

B U F F E T S E L E C T I O N SS E R V E D W I T H A C H O I C E O F S O U P O R S A L A D, F R E S H LY B A K E D R O L L S , TA P E N A D E, B A L S A M I C V I N A I G R E T T E & B U T T E R . C H E F ’S C H O I C E O F S E A S O N A L V E G E TA B L E S , & P OTATO O R R I C E . S E R V E D W I T H F R E S H LY B R E W E D R E G U L A R & D E C A F F E I N AT E D CO F F E E , I N T E R N AT I O N A L T E A S E L E C T I O N .

CHOICE OF THREE ACCOMPANIMENTS

shaved brussels sprouts, p ine nuts, roasted bacon, parmesan cheese

yukon gold scal loped potatoes with fennel

seasonal vegetables, herb butter

honey glazed roasted potatoes

green beans, cr ispy shal lots , chive butter

G R A M M Y – 109 O S C A R – 125 H O L LY W O O D - 145

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

7

OUTSIDE CATERING PACK AGE

Five (5) Hour Hosted Premium or Super Premium Bar*4 Diamond White Glove Ser viceCompl imentar y Suite for the Br ide & Groom White or I vor y L inen & Napk insStaging, Dance Floor, Tables, Chairs , China, S i lver ware Glatt Kosher K i tchen avai lable**

*PREMIUM BAR INCLUDES:ketel one bombay sapphire cuer vo 1800johnnie walker black kosher winedomest ic & impor ted beer

*SUPER PREMIUM BAR INCLUDES:grey goose bombay sapphire patron s i lver g lenl ivet 12 year kosher winedomest ic & impor ted beer

THE PER PERSON PRICE IS DE TERMINED BY THE PACK AGE CHOSEN

soda bar : $60 per person*premium bar : $75 per person*super premium bar : $85 per person

pr ic ing appl ies to a l l guests, inc luding guests under 21 years of age. pr ices are inclus ive of 24% faci l i t y charge and 9 .5% sales tax .

an addit ional $5 per person wi l l be added to the pack age for events held on major hol idays.

**glatt kosher k i tchen fee - $750

O U T S I D E C A T E R I N GE V E R Y D E TA I L I S O U R TO P P R I O R I T Y. O U R T E A M O F E X P E R T S A R E H E R E TO A S S I S T YO U I N P L A N N I N G T H E W E D D I N G O F YO U R D R E A M S . T H E O U T S I D E C AT E R I N G PAC K AG E H A S B E E N C U S TO M I Z E D TO M E E T A L L YO U R N E E D S F O R A T R A D I T I O N A L A N D E L E G A N T E V E N T.

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

8

CEREMONYall ceremonies include chairs , s tandard staging, water stat ion & power box

SIERRA COUR T YARD - $1 ,500BALLROOM - $3,000 PER SEC TION

prices are exclus ive of 24% faci l i t y charge, 4% event fee & 9 .5% sales tax .

ADDITIONAL CHARGEScoat check/gi f t attendant $175 cat walk $500cake cutt ing fee $2.50 per personbutler passed hors d ’oeuvres $175 per ser ver and bar tender $250power box $250f lower c lean up fee $250outs ide caterer k i tchen fee $750 cork age fee $15over t ime fee $500 per hour por t ion of pr ivate valet ser v ice in bal l room ci rc le $750secur i t y $60 per hour, per of f icer, 6 hour minimumone secur i t y of f icer i s required for ever y 50 chi ldren (16 years or younger) for bar/bat mitz vah valet park ing $24 per car + 10% taxsel f -park ing $16 per car +10% tax

O U T S I D E C A T E R I N GA L L O U T S I D E C AT E R E R S M U S T B E P R E - A P P R O V E D BY T H E H OT E L A N D M E E T A L L G U I D E L I N E S & R E Q U I R E M E N T S . C L I E N T I S R E S P O N S I B L E F O R CO N TAC T I N G & A R R A N G I N G S U P E R V I S I O N F O R T H E E V E N T T H R O U G H T H E R A B B I N I C A L CO U N C I L O F C A L I F O R N I A ( R CC ) . A L L F E E S R E L AT E D TO T H E S U P E R V I S I O N W I L L B E PA I D BY T H E C L I E N T TO T H E R CC .

PAY M E N T S C H E D U L E

A 25% N O N - R E F U N DA B L E D E P O S I T I S D U E AT T H E T I M E O F CO N T R AC T S I G N I N G .A S C H E D U L E O F PAY M E N T S I N I N C LU D E D I N T H E CO N T R AC T W I T H T H E B A L A N C E D U E T H I R T Y DAY S P R I O R TO T H E E V E N T DAT E.

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

9

G U I D E L I N E S

1 0

C AT E R I N G P O L I C I E S

Menu tast ing is of fered compl imentar y for your event . A maximum of t wo (2) guests may attend the menu tast ing Monday-Thursday f rom 11:00am-1:00pm. Al l menu tast ings must be scheduled at least t wo (2) weeks in advance. Contrac t must be s igned and deposit received to schedule your menu tast ing.

F O O D & B E V E R AG EDue to l iabi l i t y and legal restr ic t ions, the customer or guest may br ing no outs ide food or beverages of any k ind into the hotel . H i l ton Los Angeles/Universal Ci t y i s the only l icensed author i t y a l lowed to sel l and ser ve a lcohol on the premises. Cal i fornia law requires persons to be a minimum of t went y- one (21) years of age to consume alcohol ic beverages. H i l ton Los Angeles/Universal Ci t y reser ves the r ight to refuse to anyone. H i l ton Los Angeles/Universal Ci t y wi l l supply Cash Bars based upon customer ’s request . Al l dr ink pr ices wi l l inc lude tax and fac i l i t y charge for cash bars. Each Cash Bar must incur a minimum of seven hundred dol lars ($700) inc lus ive. I f the Cash Bar does not ac tual ize the set minimum, the customer wi l l be responsible for the di f ference of up to seven hundred dol lars ($700) per Bar.

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh , or eggs, may increase r isk of food borne i l lness.

C AT E R I N G C H A R G E SAl l pr ices are quoted as per person unless other wise indicated.

Bar pr ices are per dr ink unless indicated as an hour ly pack age

To ensure food qual i t y, buffet pr ic ing is based up to 1 1/2 (one hour and a hal f ) hours. Morning and Af ternoon Breaks are based on up to 30 minutes.

Addit ional charges may incur for ex tending hour of ser v ice.

Cook ing Stat ions and Car ving Stat ions are subjec t to a t wo hundred dol lar ($200) fee per chef/attendant required.

Cashiers are required for a l l Cash Bars. I n the event the beverage sa les on a Cash Bar do not exceed seven hundred dol lars ($700) per bar in the f i rst t wo hours, a bar fac i l i t y charge of t wo hundred dol lars ($200) per bar wi l l apply, sevent y-f ive dol lars ($75) charged for ever y addit ional hour.

F O O D & B E V E R AG E G UA R A N T E EThe guaranteed number of guests for a l l Food & Beverage func t ions must be submitted to the Cater ing/Sr. Event Manager by 12:00PM noon three (3) business days pr ior to the date of the func t ion. I f the guarantee is not received by the cutoff date, H i l ton Los Angeles/Universal Ci t y wi l l assume that the expec ted number of guests noted on the banquet event order is the guarantee

The guarantee becomes the minimum number of guest used in calculat ing food preparat ions. Should the ac tual number of guests in attendance exceed the guarantee; the customer wi l l be charged for that number of guests. On plated food func t ions, the Hotel wi l l set seat ing for f ive percent (5%) over the guarantee, not to exceed a maximum overset of t went y (20) seats. Food wi l l only be prepared for the guarantee.

P O P - U P C H A R G E SThe hotel reser ves the r ight to add one hundred dol lars ($100) charge to a l l Pop -Up requests. A Pop -Up is c lass i f ied as an event that i s requested of the hotel within 24 hours of the ac tual event .

P R I C E SThe pr ices herein are subjec t to increase in the event cost of food, beverage, or other costs of

operat ions increase at the t ime of the func t ion. Customer grants the r ight to the Hotel to increase such pr ices or to make reasonable subst i tut ions on the menu with pr ior not ice to the customer.

TAXAl l Federal , State and munic ipal taxes that may be imposed or appl icable to this agreement and the ser v ices rendered by H i l ton Los Angeles/Universal Ci t y are in addit ion to the pr ices herein agreed upon; the patron agrees to pay for them separately.

S I G N AG E & D É CO RH i l ton Los Angeles/Universal Ci t y reser ves the r ight to approve a l l s ignage, staging, props and décor. S igns, banners or posters are not to be taped, stapled, nai led or af f ixed in any other manner to the wal ls or columns in the Hotel , not should they obstruc t permanent hotel s ignage from view. H i l ton Los Angeles/Universal Ci t y reser ves the r ight to prohibit i tems in the resor t and publ ic areas.

R I G G I N G S E R V I C EThe hotel retains exclusive r ight to a l l r igging ser ves & r igging equipment. Al l r igging must be insta l led and super vised by the hotel .

S E C U R I T YH i l ton Los Angeles/Universal Ci t y Secur i t y wi l l be the exclus ive provider of secur i t y for a l l events on proper t y. Hotel Secur i t y i s avai lable 24 hours per day, seven days per week .

N O I S EMusic and enter ta inment for a l l outdoor events must adjourn no later than 10:00PM due to noise ordinances.

1 1