Catering Policies The enclosed menu information is for your consideration. If you have specific needs, we will be happy to customize a menu for your event. All food and beverage items for functions must be supplied and prepared by the Hotel. The Patron cannot remove food or beverage from the premises. No food or beverage of any kind is permitted to be brought into the Hotel by the Patron, or guests of the Patron. The Hotel reserves the right to charge for the service of any food and beverages brought into the Hotel in violation of this policy. The following menu(s) are exclusive of tax and gratuity. A 21% Banquet Service Charge will be added to the menu prices, as well as 10.75% State Sales Tax. All quoted prices are subject to change without notice in order to meet increased market costs. Prices may be guaranteed three months prior to your event. Final Count is to be given to the Catering Manager no later than 3 working days prior to the day our your event. We ask that you advise us at your earliest convenience should the number be significantly reduced or increased. If no guarantee is provided, the most recent advisement of expected attendance will be considered the guarantee. The Hotel will prepare and set 5% over the final guaranteed number. The following labor charges will apply for: Chef/ Station Attendant Fee………….$125.00 per chef/ attendant Bartender Fee……………………… ...$75.00 per every 50 guests Cashier Fee (Cash Bar)……………… $100.00 per cashier Function rooms are assigned based on anticipated number of guests and activity. The Hotel reserves the right to change the room assignments if there is a fluctuation in the number of attendees or activity. Use of confetti or rice on Hotel premises is strictly prohibited and a cleaning fee will be charged for violation of this policy. A deposit is required to confirm any function room reservation. Unless credit has been established with the hotel in advance, the balance of the contract is due and payable at least 3 working days prior to the event. Tax-exempt groups must submit to Hotel a copy of their Louisiana State Tax Exemption Certificate and number issued by the Internal Revenue Service no later than thirty (30) days prior to scheduled function. Payment must be received from same party named on Exemption Certificate. Any advertisement listing the name, location, or phone number of the Hilton New Orleans/ St. Charles Hotel must be pre-approved by Hotel Management. Prices are subject to 21% service charge and 10.75% state sales tax.
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Catering Policies The enclosed menu information is for your consideration. If you have specific needs, we will be happy to customize a menu for your event. All food and beverage items for functions must be supplied and prepared by the Hotel. The Patron cannot remove food or beverage from the premises. No food or beverage of any kind is permitted to be brought into the Hotel by the Patron, or guests of the Patron. The Hotel reserves the right to charge for the service of any food and beverages brought into the Hotel in violation of this policy. The following menu(s) are exclusive of tax and gratuity. A 21% Banquet Service Charge will be added to the menu prices, as well as 10.75% State Sales Tax. All quoted prices are subject to change without notice in order to meet increased market costs. Prices may be guaranteed three months prior to your event. Final Count is to be given to the Catering Manager no later than 3 working days prior to the day our your event. We ask that you advise us at your earliest convenience should the number be significantly reduced or increased. If no guarantee is provided, the most recent advisement of expected attendance will be considered the guarantee. The Hotel will prepare and set 5% over the final guaranteed number. The following labor charges will apply for: Chef/ Station Attendant Fee………….$125.00 per chef/ attendant Bartender Fee……………………… ...$75.00 per every 50 guests Cashier Fee (Cash Bar)……………… $100.00 per cashier Function rooms are assigned based on anticipated number of guests and activity. The Hotel reserves the right to change the room assignments if there is a fluctuation in the number of attendees or activity. Use of confetti or rice on Hotel premises is strictly prohibited and a cleaning fee will be charged for violation of this policy. A deposit is required to confirm any function room reservation. Unless credit has been established with the hotel in advance, the balance of the contract is due and payable at least 3 working days prior to the event. Tax-exempt groups must submit to Hotel a copy of their Louisiana State Tax Exemption Certificate and number issued by the Internal Revenue Service no later than thirty (30) days prior to scheduled function. Payment must be received from same party named on Exemption Certificate. Any advertisement listing the name, location, or phone number of the Hilton New Orleans/ St. Charles Hotel must be pre-approved by Hotel Management.
Prices are subject to 21% service charge and 10.75% state sales tax.
house made breakfast sausage patty or grilled Chisesi ham 8.00 per person
Beverage Options regular and decaf coffee 65.00 per gallon hot tea 50.00 per gallon iced tea 32.00 per gallon apple, orange, and cranberry 18.00 per ½ gallon 36.00 per gallon 10 oz. bottled water 3.25 each whole, skim or chocolate milk 35.00 per gallon 10 oz. soft drinks 3.25 each assorted bottled juices 4.00 each
attendant fee 100.00 per station
Prices are subject to 21% service charge and 10.75% state sales tax.
“Life on the Go” boxed lunch
to include Zapp’s potato chips, whole fruit and choice of cookie or granola bar
New Orleans style poboy
prepared on Leidenheimer French bread Chisesi’s ham, roasted turkey or Manda roast beef with imported Swiss cheese,
Bibb lettuce, Creole tomatoes, house-made pickles condiments on the side 20.00 per person
Vegetarian Sandwich
local farmer’s market vegetables, goat cheese spread, spring mix, roasted red pepper mayonnaise on locally baked ciabatta bread
20.00 per person
Prices are subject to 21% service charge and 10.75% state sales tax.
The Deli Buffet
sliced Chisesi ham, oven roasted turkey, Manda roast beef, imported Swiss and cheddar cheese; Leidenheimer French bread and sliced white and wheat bread, Bibb lettuce and creole tomatoes, mayonnaise, mustard, and house-made
pickles, whole fruit, freshly baked cookies and assorted Zapp’s potato chips 22.00 per person
(there will be an additional $5.00 per person charge for all groups under 25 people)
Executive Deli Buffet sliced Chisesi ham, oven roasted turkey, and Manda roast beef, imported Swiss and cheddar cheese; Leidenheimer French bread and sliced white and wheat bread, Bibb lettuce and Creole tomatoes, mayonnaise, mustard, house-made pickles, whole fruit, freshly baked cookies and brownies, tossed green salad with house made dressings,
red creamer potato salad, fresh fruit salad, Luzianne Iced Tea service 28.00 per person
(there will be an additional $5.00 per person charge for all groups under 25 people)
Signature Sandwich Buffet Includes: soup du jour and choice of tomato salad, pasta salad or fruit salad, freshly
baked cookies and Luzianne Iced Tea Service
• Choice of 2 sandwiches $30.00 per person
• All 3 Sandwiches $33.00 Per person
Grilled Chicken Sandwich herb mayonnaise, roasted red peppers, shaved Parmesan on locally baked Ciabatta
bread
Grilled Vegetable Sandwich assorted grilled seasonal vegetables and herb mayonnaise on locally baked Ciabatta
bread
Beef Brisket or Lamb Sandwich goat cheese spread, roasted red pepper mayonnaise, spring greens on locally baked
Ciabatta bread
Prices are subject to 21% service charge and 10.75% state sales tax.
Luke Lunch Buffet roast chicken Provencal, roasted pork loin with seasonal fruit glaze, pomme puree,
sautéed seasonal greens, Ciabatta rolls, Creole tomato salad, 38.00 Per person
(there will be an additional $5.00 per person charge for all groups under 25 people)
Luke Executive Lunch Buffet roast chicken Provencal, roasted pork loin with seasonal fruit glaze, pomme puree,
sautéed seasonal greens, Ciabatta rolls, Creole tomato salad, house made Shortcake with seasonal fruit compote
42.00 Per person (there will be an additional $5.00 per person charge for all groups under 25 people)
Luke Brunch Buffet oysters on the half shell with sauces, lemons and crackers, sliced seasonal
fruit, Luke salad of organic lettuce, carrots, house pickled beets, and buttermilk dressing, Louisiana blue crab cakes and hollandaise, pork grillades
over stone-ground grits, New Orleans bread pudding with rum sauce and candied pecans
50.00 per person (there will be an additional $5.00 per person charge for all groups under 25 people)
South Louisiana Lunch Buffet
chicken and oyster gumbo, braised BBQ pork, local seafood etouffée with Louisiana popcorn rice, chicken and andouille
jambalaya, buttered sweet cornbread, red creamer potato salad, sauté of seasonal vegetables,
New Orleans bread pudding with rum sauce and candied pecans 59.00 per person
(there will be an additional $5.00 per person charge for all groups under 25 people)
all buffets are served with fresh bread and butter along with coffee and ice tea
Prices are subject to 21% service charge and 10.75% state sales tax.
The Luke Plated Luncheon
all luncheons are served with your choice of soup or salad, entree, dessert, fresh bread and butter along with coffee and ice tea
Soup and Salad Options
choice of one (choice of soup and salad can be accommodated for an additional $6.00 per person)
seafood gumbo with Louisiana popcorn rice
* matzo ball and roast chicken soup
* Creole tomato soup
* Luke salad with organic greens, cucumbers, carrots,
house pickled beets and buttermilk dressing *
roasted beet salad with blue cheese, spiced pistachios and sugar cane vinaigrette
* Caesar salad with crisp Romaine lettuce
house-made croutons and Parmesan cheese *
Creole tomato and mozzarella salad with balsamic reduction and fresh basil
Prices are subject to 21% service charge and 10.75% state sales tax.
Entrée Options choice of one
jumbo Louisiana shrimp and stone ground grits
42.00 per person
slow cooked beef brisket with horseradish ravigote sauce and bouillon potatoes
36.00 per person
fresh gulf fish meunière with seasonal vegetables and buttered creamer potatoes
42.00 per person
Roast Chicken Provencal with seasonal vegetables and buttered creamer potatoes 34.00 per person
blanquette of pork and wild mushrooms with tagliatelle
pasta 36.00 per person
vegetarian entrée of farmer’s market vegetables, wild
mushrooms, and creole tomatoes garganelli pasta and pistou
26.00 per person Prices are subject to 21% service charge and 10.75% state sales tax.
Dessert Options choice of one
New Orleans bread pudding with rum sauce and candied pecans *
vanilla crème brûlée with fresh berries and freshly baked madeleine cookie
* Black Forest “pot du crème” with brandied cherries and whipped cream
* basque cake with crème fraîche and blueberry compote
Prices are subject to 21% service charge and 10.75% state sales tax.
Luke Afternoon Cheese Break Assorted imported and domestic cheeses of Brie, Emmenthaler,
Manchego and Blue Cheese, with toasted ciabatta bread and house-made lavash crackers, garnished with fresh fruit
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