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B R E A K F A S T | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 1
All plated breakfasts are served with your choice of petite breakfast pastries or muffins with butter, Westrock regular coffee, decaffeinated coffee, hot tea service and orange juice.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
CL ASSICScrambled eggs
Fruit and berries
Country potatoes with sage and garlic
MEATS | CHOICE OF ONEBacon, smoked ham or link sausage
32 per person
KALE AND MUSHROOM QUICHEBraised lacinato kale, Texas shiitake mushrooms, local goat cheese, golden raisin tomato chutney with herb salad
Fruit and berries
34 per person
HUEVOS RANCHEROSTwo poached eggs, chorizo, black beans, corn tortillas, Jack cheese and ranchero salsa
Fruit and berries
33 per person
BAKED EGGSCurry braised chickpeas, marinated feta, bloomsdale spinach and harissa
Fruit and berries
34 per person
CRAB AND CORN BENEDICTPoached eggs, garlic spinach, jumbo lump crab and griddled corn cakes with lemon hollandaise
Fruit and berries
39 per person
P L AT E D
B R E A K F A S T | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 2
All continental breakfasts are served with your choice of Westrock regular coffee, decaffeinated coffee, hot tea service and orange juice.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
FRISCO CONTINENTALFruit and berries
Steel-cut oatmeal served with brown sugar, pecans and raisins
Fruit yogurts, plain yogurt and assorted dry cereal with whole or skim milk
Assorted pastries, quick breads and croissants with butter and house made jam
32 per person
CO N T I N E N TA L
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ENHANCEMENTS
COLDAssorted individual yogurts | 4.5 each
Tropical fruit cups | Mango, lychee, papaya, kiwi and pineapple | 5 each
Chia pudding with assorted flavors and toppings
5 each
House granola and yogurt bowl with seasonal fruit and chia | 6 each
Deviled eggs with smoked salmon, asparagus, crab, chives and Dijon mustard | 30 per dozen
Assorted breakfast pastries and breads served with cultured butter and house made jam | 60 per dozen
Assorted bagels and cream cheeses | 60 per dozen
Gluten free breakfast breads | 72 per dozen
HOTSteel-cut oatmeal served with brown sugar, pecans, and raisins | 6 each
Breakfast burrito with sausage, eggs, Jack cheese and salsa | 7 each
Breakfast croissant with scrambled eggs, American cheese and bacon | 8 each
Poached egg bowl served with curried chickpeas, quinoa, avocado and sweet potato hash | 8 each
Quiche with kale, mushrooms, ham, cheese, potato and chorizo | 30 per pie (12 slices)
B U F F E TAll buffet breakfasts are served with your choice of Westrock regular coffee, decaffeinated coffee, hot tea service and orange, cranberry or grapefruit juices. Breakfast buffets include fruit, berries, breakfast bread, mini pastries, muffins and bagels served with cultured butter, house made jam and cream cheese.
Breakfast buffets require a minimum of 15 people. For groups below the minimum, a fee of 6 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
BUILD YOUR OWN
STARTERS | CHOICE OF ONECold cereal selections served with whole and skim milk
Cheddar-chive grits
Steel-cut oatmeal served with brown sugar, pecans and raisins
EGGS Scrambled eggs
Migas scramble with tortilla chips, onions, chorizo, peppers and queso fresco | additional 3 per person
Country scramble with sharp cheddar, smoked country ham and scallions | additional 3 per person
Mushroom scramble with Gruyere, thyme and chives | additional 3 per person
POTATOES | CHOICE OF ONE Crispy hash browns and roasted new potatoes with rosemary, garlic confit, olive oil and sea salt
Country potatoes with sharp cheddar, scallions and black pepper
MEATS | CHOICE OF ONEPork link sausage
Chicken apple sausage
Smoked pork bacon
Turkey bacon
39 per person
B R E A K F A S T | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 4
Chef attendant required on Omelet Station and Pancake Bar at 150 per chef, with one chef per 25 people. Action stations are enhancements to the full breakfast buffet. Breakfast Tacos require a minimum of 25 tacos.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
OMELET STATIONMade-to-order farm fresh eggs and egg whites
ACCOMPANIMENTSBlack forest ham, bacon, pork sausage, chorizo, smoked salmon, tomatoes, mushrooms, onions, bell peppers, spinach, jalapeños, cheddar, Swiss cheese and feta
12 per person
BAGEL BARAssorted bagels
ACCOMPANIMENTSCream cheese | Regular, honey almond and herb
House jam and cultured butter
Smoked salmon, red onions, capers, tomatoes and arugula
Smoked turkey, sliced havarti cheese, dill pickle spears, whole-grain mustard and Dijon mustard
15 per person
BISCUIT AND CORN BREAD BARButtermilk biscuits and corn bread
ACCOMPANIMENTSCreamy sausage gravy, country ham and mini buttermilk fried chicken
Local honey, house made jam and cultured butter
Hot sauce, sweet pickles and pickled peppers
13 per person
PANCAKE BARCooked-to-order buttermilk and buckwheat pancakes
ACCOMPANIMENTSSyrup | Bourbon barrel maple, blueberry and strawberry
Cultured butter, chocolate shavings and powdered sugar
10 per person
BREAKFAST TACOSFlour tortillas served with verde and roja salsas and seasonal relish
CHORIZO, EGG AND CHEESEChorizo, eggs, cilantro and Jack cheese
8 each
BACON, EGG AND CHEESESlab bacon, eggs and sharp cheddar
8 each
POTATO, EGG AND CHEESECrispy potatoes, Jack cheese, eggs and hot sauce
7 each
RAW JUICE BARPOWER GREENSKale, parsley, celery, apple and lemon
GINGERBEETRed beets, ginger, carrots, turmeric and lime
THAI FIGHTERCucumbers, ginger, red peppers, coconut water and lemon grass
8 per person
AC T I O N S TAT I O N S
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MORNING TOAST
AVOCADO TOASTSeeds, pickled carrots and ricotta
FRUIT AND CHEESE TOASTGrapes, apples, almonds and ricotta-honey spread
TOMATO BACON TOASTBasil pesto and shaved pecorino
SMOKED SALMON TOASTCaper spread, cucumbers and pickled onions
BANAY-NAY TOASTCashew butter, bananas, chia and honey
20 per person
THE MORNING GOOP
SNACKSOat and flax granola, coconut chia pudding cups and superfood trail mix
Multigrain bread with cashew butter, cultured butter and local honey
Whole fresh fruits
BEVERAGESFruit kefir smoothie bowls and avocado matcha shots
Fruit and vegetable juices
25 per person
M O R N I N GMorning breaks are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Prices based on 30 minutes of service.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
DOUGHNUTS AND COFFEE
SNACKSAssorted doughnuts Fruit and sausage kolaches
BEVERAGECold brew coffee
18 per person
BUILD YOUR OWN TRAIL MIX
NUTS AND SEEDSAlmonds, cashews, pepitas, sesame seeds and pecans
DRIED FRUITPeaches, coconuts, blueberries, apricots, mangos and cherries
GRAINSGranola, popcorn, Grape Nuts and Cheerios
SWEETSYogurt raisins, peanut butter chips, M&M’s and crushed Oreos
20 per person
B R E A K S | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 2
A F T E R N O O NAfternoon breaks are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Prices based on 30 minutes of service.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
SODA JERKIce cream floats | Root beer and orange soda
Hot fudge sundae, ice cream bars, frozen fruit bars and ice pops
Red licorice and salt water taffy
18 per person
CRAVE POPCORNINDIVIDUAL BAGS OF POPCORNButtered, caramel, dark chocolate sea salt, dill pickle, whipped cream served with caramel Jordan almonds and wasabi peas
BEVERAGESAssorted novelty sodas
18 per person
CANDY JAR BREAKSNACKSMini candy bars | M&M’s, gum drops, peppermint patties, Hershey’s Kisses, Hot Tamales, jelly beans, Bit-O-Honey
Yogurt covered raisins and chocolate covered pretzels
BEVERAGESBottled root beer, orange and grape soda
18 per person
FIESTASNACKSTortilla chips, roasted tomatillo salsa, guacamole, salsa rojo, pico de gallo, chili con carne, assorted hot sauces and mango chile
BEVERAGESJarritos sodas
18 per person
CORNUCOPIAApple wedges, celery and carrot sticks, grapes, strawberries with Nutella, peanut butter, caramel, ranch dips and Amber Valley Port Derby cheese
20 per person
AFTERNOON HIGH TEA BREAKScones, Devonshire cream, fruit preserves and tea biscuits
Cucumber and dill tartine
Smoked chicken salad finger sandwich
Country egg salad sandwich
Smoked salmon tartine
Chilled pasta and herb salad
Seasonal fruit skewers
32 per person
COOKIES AND CREAMCOOKIESChocolate chip, peanut butter, oatmeal raisin and white chocolate macadamia nut
CREAMHouse made vanilla ice cream
Whole, chocolate and strawberry milk trio
20 per person
B R E A K S | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 3
Build your own breaks are served with your choice of Westrock regular coffee, decaffeinated coffee, hot tea, Deja Blue bottled water, assorted Pepsi and Dr. Pepper brand soft drinks.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
BUILD YOUR OWN
SWEET | CHOICE OF ONEIndividual peach raspberry vanilla parfait
Assorted mini sweet pies
Marshmallow and peanut butter brownie with Nutella frosting
Caramelized marshmallow chocolate brownie skillet
Mini strawberry apple crumble cake
Muesli and Key lime cookies
Strawberry vanilla mini cake
Dark chocolate dipped kiwi lollipops and orange zests
SALTY | CHOICE OF ONESmoked paprika and Parmesan cheese straws
Big Tex cornmeal corn dog and Texas honey mustard
Texas beef jerky
Carmelized bourbon pecans
White cheddar popcorn
Strawberry licorice twists
House made pumpkin seed granola bars
SAVORY | CHOICE OF ONEWhite bean hummus and roasted fresh baby vegetables
Cucumber rollups stuffed with grapfruit and crab salad
Shrimp cocktail pinwheels in cilantro tortillas
Caprese salad balsamic vinaigrette pipettes
Fruit and sausage kolaches
20 per person
B R E A K S
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B U I L D YO U R OW NBuild your own breaks are served with your choice of Westrock regular coffee, decaffeinated coffee, hot tea, Deja Blue bottled water, assorted Pepsi and Dr. Pepper brand soft drinks.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
ENHANCEMENTSWhole fruits | 3.5 each
Vine and tree-ripened fruits, melons and berries
9 per person
Granola and candy bars | 4 each
Assorted energy and low carb bars | 5 each
Baked pretzel sticks and whole-grain mustard
7 each
Gluten free cookies | 70 per dozen
Brownies | 60 per dozen
Blondies | 60 per dozen
Rice Krispies squares | 52 per dozen
Lemon bars | 56 per dozen
Lime bars | 56 per dozen
Tortilla chips with fresh salsa, salsa verde and guacamole | 12 per person
Assorted bags of chips and pretzels | 4 per bag
Mini Babybel and The Laughing Cow cheese wedges and crackers | 50 per dozen
Vegetable crudité shooter with buttermilk ranch
5.25 each
Individual bags of trail mix and dried fruit | 6 each
Assorted ice cream novelties and frozen fruit bars
6 each
Assorted 100 calorie packs | 5 each
Assortment of cookies | Chocolate chip, oatmeal, peanut butter and white chocolate macadamia
56 per dozen
B R E A K S | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 5
ALL DAYWestrock regular coffee, decaffeinated coffee, hot tea selection, assorted Pepsi and Dr. Pepper soft drinks, Deja Blue still water and San Pellegrino sparkling water
28 per person
B E V E RAG E SPrices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
SELECTIONSWestrock regular coffee, decaffeinated coffee and hot tea selection | 90 per gallon
Iced tea | 80 per gallon
House made lemonade | 70 per gallon
Bottled juices | 5 each
Assorted Naked juices | 7 each
Assorted Pepsi and Dr. Pepper regular and diet soft
drinks | 5 each
Deja Blue | 5 each
FIJI still water | 6 each
San Pellegrino sparkling water | 6 each
SPECIALTY Red Bull | 7 each
Sugar-free Red Bull | 7 each
Frappuccino | 7.50 each
Sports drinks | 6.50 each
Bottled iced tea | 6 each
INFUSED WATERWatermelon rosemary, lemon thyme, strawberry basil, raspberry mint and cucumber mint
25 per gallon
L U N C H | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 1
All plated lunches are served with your choice of artisan bread and butter, Westrock regular coffee, decaffeinated coffee and iced tea.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
STARTERS | CHOICE OF ONE
SOUPS Roasted cauliflower with chili oil, golden raisins and capers
Curried carrot and squash with cilantro, ginger and cardamom crème fraîche
Chilled raw tomato with sourdough croutons and zucchini pico de gallo
Creole shrimp with okra, tomato and scallions
SAL ADS
Baby lettuce with sherry vinaigrette, fresh herbs, shaved radishes and shaved carrots
Classic Caesar with anchovies, Parmigiano-Reggiano, croutons and romaine
Little gem lettuce wedge with grilled gem hearts, tomato vinaigrette, herb breadcrumbs and blue cheese
Beet and avocado salad with carrots, celery roots, mustard vinaigrette and snow peas
Roasted baby carrots and red quinoa salad with toasted coriander vinaigrette and fried raisins
Black kale with sourdough breadcrumbs, radishes, lemons, feta and mint
LIGHT ENTRÉES | CHOICE OF ONE Frisco chop salad
Gem lettuce with baby tomatoes, olives, hard eggs, shaved carrots, blue cheese, celery hearts, herbed breadcrumbs and creamy tarragon dressing
Chicken | 46 per person
Salmon | 49 per person
Hangar steak | 51 per person
ENTRÉES | CHOICE OF ONE Chopped cauliflower served with a golden raisin caper relish, brown butter and cauliflower á la nage
35 per person
Stuffed chicken served with chorizo, Chihuahua cheese queso, roasted baby zucchini, corn pudding and lime butter
48 per person
Herb-roasted chicken served with sweet potato mash, Brussels sprouts and rosemary jus
48 per person
Roasted salmon served with dill new potatoes, raw asparagus salad and lemon crème fraîche
49 per person
Grilled hangar steak served with bacon braised black-eyed peas, black kale and chimichurri
51 per person
Petite filet of beef served with horseradish glazed carrots, buttered yukons and red wine sauce
58 per person
P L AT E D
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P L AT E DAll plated lunches are served with your choice of artisan bread and butter, Westrock regular coffee, decaffeinated coffee and iced tea.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
DESSERTS | CHOICE OF ONE Crème brûlée and orange cream
Classic cheesecake with yuzu berry sauce and whipped cream
Lemon meringue tarte with ginger sauce and cardamom cream
Chocolate decadence cake with vanilla sauce and caramel drizzle
Butterscotch martini with almond cream, toasted almonds and Oreo crumbles
L U N C H | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 3
All buffet lunches are served with your choice of Westrock regular coffee, decaffeinated coffee and iced tea. Lunch buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
TEXAS STAR BUFFET
STARTERSTexas red chili with cheddar, chopped onions, pickled jalapeños and house corn bread
Melon salad with baby arugala, pickled jalapeño and mint drizzle
Grilled corn salad with pickled onions, nopales, mint, cotija cheese and lime dressing
ENTRÉESBarbecue pulled pork served with white bread, sour pickles, raw onions and jalapeños
Grilled barbecue chicken served with mustard barbecue sauce and pineapple
Smoked kielbasa sausage served with caramelized peppers and onions
ACCOMPANIMENTSCreamy mustard potato salad
Creamed corn casserole
Cast-iron beans
DESSERTSFruit cobbler with crème anglaise
Chocolate pecan tart
52 per person
CALI LUNCH BUFFET
STARTERSZucchini and fennel soup with bird seed, squash blossoms, fennel fronds and Texas extra virgin olive oil
Grilled asparagus salad with snap peas, pecorino, hazelnuts, radishes and cured egg yolks
Baby lettuce with aged sherry vinaigrette, picked herbs and shaved carrots
Wilted greens with chard, kale, mustard, shallot confit and lemon
ENTRÉESHerb roasted chicken served with chimichurri, roasted garlic and herb jus
Seared salmon served with herb-butter broth and raisin chutney
Grilled flat iron steak served with tomato-olive relish, horseradish jus and black pepper
ACCOMPANIMENTSThyme glazed carrots with cardamom yogurt, walnuts and marjoram
Beet and avocado with carrots, celery roots, mustard vinaigrette and snow peas
Artisan breads and crackers with cultured butter and Texas extra virgin olive oil
DESSERTSWhite chocolate kiwi tart with vanilla creme and black sesames
Caramel custard with raspberry syrup and tuile
Dark chocolate torte with young olive oil and whipped cream
54 per person
B U F F E T S
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REGIONAL MEXICAN
STARTERSChicken tortilla soup with cilantro, sour cream and crispy tortilla strips
Nopales salad with pickled onions, hard boiled eggs and lime
Little gem salad with avocado, pickled sweet peppers and grilled corn
ENTRÉESAncho braised chicken served with crema, cotija and avocado
Grilled beef fajita served with tomatillo relish and chipotle glaze
ACCOMPANIMENTSFlour and corn tortillas
Mushrooms and rajas
Tortilla chips, charred tomato salsa, salsa verde and guacamole
Cilantro rice
Charro beans
DESSERTSTres leches cake
Mexican chocolate cake
Sopapilla cheesecake pie
48 per person
B U F F E T SAll buffet lunches are served with your choice of Westrock regular coffee, decaffeinated coffee and iced tea. Lunch buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
ITALIAN LUNCH
STARTERSWhite bean soup with rosemary, soffritto and pancetta
Grilled raddichio and endive with Parmigiano-Reggiano, white balsamic and extra virgin olive oil
Pole bean salad with salumi, green olives and basil
Snow pea shoots with pecorino, snap peas, grapes and mustard vinaigrette
ENTRÉESBraised short ribs served with sage jus and gremolata
Chicken picatta served with caper-garlic brown butter
House made bolognese with fresh herbs and pecorino
ACCOMPANIMENTSRoasted eggplant and squash with tomato, garlic and herbs
Tuscan-style roasted potatoes
Artisan breads and crackers with cultured butter and Texas extra virgin olive oil
DESSERTSTiramisu
Cannoli
Amaretti
54 per person
L U N C H | O M N I F R I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 5
All buffet lunches are served with your choice of Westrock regular coffee, decaffeinated coffee and iced tea. Lunch buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
PAN ASIAN BUFFET
STARTERSTom kha gai with lemon grass and coconut broth, chicken and mushrooms
Chilled sesame noodles with soba, scallions, citrus segments and mint
Tiger salad with herbs, mizuna, radish and Szechuan chili oil
Cucumber salad with jalapeño, nuoc cham, mint, avocado and coriander
ENTRÉESMiso glazed white fish with charred bok choy, shitake mushrooms and white sesame
Charred vegetable flat noodle with sweet chili glaze, mint and yam curry
Red curry chicken served with coconut milk, peanuts and lemon grass
ACCOMPANIMENTSJasmine rice
Stir-fry vegetables
Braised tofu with sweet soy, shiitake mushrooms and chili oil
Mango sticky rice
Artisan bread and butter
DESSERTSChocolate decadence and sweet sesame sauce
Matcha tea panna cotta with passion fruit
52 per person
B U F F E T S
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All buffet lunches are served with your choice of Westrock regular coffee, decaffeinated coffee and iced tea. Gluten free bread available on request. Lunch buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
SANDWICH BAR
SOUPS |CHOICE OF ONE Texas red chili with grass-fed beef, ancho and dark chocolate
Zucchini and fennel soup with bird seed, squash blossoms, fennel fronds and Texas extra virgin olive oil
White bean soup with rosemary, soffritto and pancetta
Chicken tortilla soup with cilantro, sour cream and crispy tortilla strips
SAL ADS | CHOICE OF TWO Baby lettuce with aged sherry vinaigrette, picked herbs and shaved carrots
Grilled asparagus salad with snap peas, pecorino, hazelnuts, radishes and cured egg yolks
Classic Caesar with anchovy dressing, Parmigiano-Reggiano, sourdough croutons and romaine hearts
Olive oil potato salad with grain mustard, celery, pickled shallots, dill and parsley
Roasted baby carrots and red quinoa salad with toasted coriander vinaigrette and fried raisins
Seasonal fresh fruit salad
GOURMET SANDWICHES AND WRAPS | CHOICE OF THREE Smoked turkey breast served on multigrain bread with sprouts, grain honey mustard, pickles and Gruyere cheese
The Italian served on ciabatta with mortadella, coppa, prosciutto, ‘nduja, roasted peppers, balsamic and extra virgin olive oil
Roast beef served on sourdough with horseradish mayo, sharp white cheddar and arugula
Smoked ham and cheese served on potato bread with sweet onion jam
Charred eggplant wrap with hummus tehina, cucumbers, peppers and feta
Smokey pimento cheese with arugula salad and pickled peppers
HOT SANDWICHESCuban with country ham, braised pork, grain mustard, sweet pickles and provolone
Mushroom grilled cheese with brioche, comte, cheddar and mushroom spread
Shaved chicken melt with bacon jam, Gouda and sliced tomato
Add 5 per hot sandwich
DESSERTS Cookies
Blondies
Brownies
48 per person
B U F F E T S
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Boxed lunches are served with quinoa salad, chips, whole fruit, cookie and Deja Blue bottled water. Gluten free bread available on request. Boxed lunches require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
SANDWICHES | CHOICE OF THREE
SMOKED TURKEY BREAST Served on multigrain bread with sprouts, grain honey mustard, pickles and Gruyere
ROAST BEEF ON SOURDOUGHWith horseradish mayo, sharp white cheddar and arugula
SMOKED HAM AND CHEESEServed on potato bread with sweet onion jam
SMOKEY PIMENTO CHEESEWith arugula salad and pickled peppers
CHARRED EGGPL ANT WRAPWith hummus, tehina, cucumber and peppers
40 per box
B OX E D
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Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
WARMTALLEGGIO ARANCINEWith arugula pesto
5 per piece
WHITE YAM FRITTERWith fish caramel and shiso
5 per piece
CHICKEN MEATBALLSWith plum barbecue
5 per piece
FRIED CASTELVETRANO OLIVESWith spicy pork sausage and Parmigiano-Reggiano
6 per piece
SMOKED FISH CROQUETTEWith pimento aioli
6 per piece
CRISPY CATFISH SKEWER Prepared cha ca style
6 per piece
L AMB KOFTAWith harissa and cumin scented yogurt
7 per piece
GRILLED QUAIL LEGSWith chipotle honey
7 per piece
SEARED FATTY BEEFWith black currant glaze and pickled mustard
7 per piece
BUTCHER MEATBALLWith cream peppercorn sauce
7 per piece
CHILLEDFENNEL AND CITRUSWith young olive oil, chive and ouzo
5 per piece
CHICKEN LIVER MOUSSEServed on sourdough with pickled onions
5 per piece
WILD MUSHROOM SAL ADServed on brioche bread with green goddess dressing
5 per piece
SALMON TARTAREServed on sesame crackers with soubise and yuzu kosho
6 per piece
MAPLE DUCK HAMWith beluga lentils and apples
6 per piece
SHAVED PARMIGIANO-REGGIANOWith lavender honey
6 per piece
BL ACKENED SHRIMPWith pineapple vanilla sauce
6 per piece
SZECHUAN BEEF SKEWERWith chili paste and scallions
7 per piece
STEAK TARTAREWith black garlic aioli and fried capers
7 per piece
SPICY TUNAWith crispy rice, sriracha mayo and serrano
7 per piece
CAVIAR BILINICaviar, créme fraîche and dill
8 per piece
H O R S D ’O E U V R E S
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Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
BEET AND AVOCADO POT STICKERSWith yogurt, pickled mustard and mint
10 per person
GRILLED CAL AMARIWith parsley, lemon zest and black pepper
14 per person
SMOKED SALMONWith leche de tigre, tortilla chips and avocado
16 per person
GREEN MALFATTI CARBONARAWith chicken egg bottarga, pancetta and parsley sauce
13 per person
CHARRED BABY OCTOPUSWith English peas, Chinese sausage and preserved lemon
15 per person
POKÉ TUNA BOWLCarolina gold rice, black rice, vegetable noodles, spicy ahi, sweet braised tofu and mushrooms, avocado, cilantro, sesame paste and tamarind sauce
15 per person
SHORT RIB TORCHONWith potato purée and tobacco onions
13 per person
BRAISED DUCK CONFITPear, pistachios, endive slaw, corn croutons with blood orange purée and lemon chips
15 per person
FRISCO CRAB CAKEJumbo lump crab with lemon butter lobster nage
14 per person
S M A L L P L AT E S
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Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
LOCAL CHEESESelection of locally made cheeses
Served with preserves, honeycomb, fresh fruit, seeded crackers and artisan breads
20 per person
CHARCUTERIE Selection of fresh and dried sausages, pates and whole mussels
Served with mustards, house pickles and sourdough
20 per person
CHEESE AND CHARCUTERIE27 per person
CAPTAIN SALERNO’S SEAFOOD TOWER
THE FIRST MATEPoached shrimp, oysters, clams and ceviche salad
Served with smoked cocktail sauce, rémoulade and lemons
35 per person
THE BRIDGEPoached shrimp, oysters, crab salad, lobster, trout roe and clams
Served with smoked cocktail sauce, rémoulade and lemons
70 per person
MEZZEHummus tehina, baba ganoush, roasted peppers, marinated feta, warm pita, assorted grilled vegetables and Castelvetrano olives
15 per person
CAVIARCaviar, salmon roe, purple onions, chives, black olives, capers, scallions, egg, créme fraîche, toast points, blini, crushed ice
market price per person
D I S P L AYS
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ENHANCEMENTSGreen beans
Thyme glazed carrots
Roasted eggplant and squash
Country grits
Buttermilk mashed potatoes
Roasted fingerling potatoes
Loaded polenta
7 per person
C A RV I N GCarving stations require a minimum of four stations. Chef attendant required at 150 per chef with one chef per 75 people.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
STATIONS
CRISPY SALT & PEPPER PORK BELLYWith Southern grits
18 per person (minimum 25 people)
44 FARMS PRIME RIBHorseradish sauce and sponge rolls
30 per person (minimum 40 people)
SEARED BEEF RIB STEAKRed wine sauce, pastrami spice and pickled red cabbage
22 per person (minimum 40 people)
HERB ROASTED CHICKENSage-port jus and creamy rice grits
15 per person (minimum 25 people)
CURED SALMON GRAVL AXDill crust, house crème fraîche and beet relish
22 per person (minimum 25 people)
PEPPERCORN CRUSTED SMOKED SIRLOIN Loaded polenta and red pepper gastric
25 per person (minimum 40 people)
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Chef attendant required at 150 per chef, with one chef per 75 people.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
RYE-SOTTO BARArborio, rye grain, roasted mushrooms, cured tomatoes, rendered lardons, roasted seasonal squash, lemon and thyme peas, braised rapini, sliced scallions, bird seed, asparagus slivers, crumbled goat cheese, shaved pecorino, grated Parmesan cheese, cultured butter and fresh herbs
24 per person
OKONOMIYAKI BARBuckwheat pancakes, bean sprouts, scallions, smoked bacon, white cheddar, charred octopus, hoisin, spicy mayo and bonito
22 per person
NOODLE BARSoba and peanut sauce with curried rice noodles
Crispy noodles with cha sui pork and crab lo mein
25 per person
ROASTED POTATO BARPOTATOES | CHOICE OF TWOPeruvian purple, sweet, gold, roasted and smashed potatoes
ACCOMPANIMENTS
Rendered lardons, chives, sour cream, fresh herbs, caramelized onions, brown sugar, roasted garlic mash, shredded cheddar, pepper Jack cheese, cultured whipped butter, whipped chipotle butter and arugula pesto spread
18 per person
TAQUERIA EL CHAPO Crispy pork carnitas, chicken tinga, rajas and queso fresco
ACCOMPANIMENTS
Salsa verde, salsa roja and avocado-pepita relish
Fresh corn tortillas, chopped onions and cilantro
20 per person
POKÉ BAR
PASTACarolina gold rice, black rice and vegetable noodles
ACCOMPANIMENTSSpicy ahi, hamachi mango, chili shrimp, sweet braised tofu and mushrooms
Avocado, cilantro, sesame paste and tamarind sauce
27 per person
SHRIMP AND GRITSAnson Mills rice grits, kefir butter, Gulf white shrimp, ‘nduja pan sauce and shaved charred Brussels sprouts
25 per person
MACARONI AND CHEESE BARPASTACavatappi and elbow pasta
ACCOMPANIMENTS
Cured tomato, roasted mushrooms, lardons, prosciutto crisp, chorizo, poached bay shrimp, marinated artichokes, caramelized onions, Gorgonzola dolce, shredded cheddar and pepper Jack cheese
22 per person
AC T I O N S TAT I O N S
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SOUPS OR SAL ADS | CHOICE OF ONE
SOUPSCurried carrot and squash with cilantro, ginger and cardamom crème fraîche
Roasted mushroom with rosemary pine nut granola and chili oil
Seafood and corn chowder with shrimp, white fish, roasted peppers and garlic cream
Lamb and barley with stout beer, leeks, shiitake mushrooms and chives
Cauliflower and sunchokes with raisin chutney and marjoram
SAL ADSBaby lettuce with aged sherry vinaigrette, picked herbs and shaved carrots
Little gem lettuce wedge with grilled gem hearts, tomato vinaigrette, herb breadcrumbs and blue cheese
Grilled asparagus with snap peas, pecorino, hazelnuts, radishes and cured egg yolks
Classic Caesar with anchovy dressing, Parmigiano-Reggiano, sourdough croutons and romaine hearts
Beet and avocado salad with carrots, celery roots, mustard vinaigrette and snow peas
Kale gjelina with breadcrumbs, fennel, ricotta salata, lemon, extra virgin olive oil and mint
Roasted baby carrots and red quinoa with toasted coriander vinaigrette and fried raisins
P L AT E DAll plated dinners are served with your choice of artisan bread and butter, Westrock regular coffee, decaffeinated coffee and hot tea. Price based on entrée selected. All seafood offerings are subject to change based on seasonality. Preselect choice of, additional 10 per person with 72 business hours required. Choice of tableside entrée service, additional 25 per person with a maximum of (2) two entrée options. Tableside entrée service is available for a maximum of 50 people. With these options, all guests will be charged the price of the highest priced entrée of the selection.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
STARTERS | CHOICE OF ONE
CRISPY PORK TERRINEWith dried cherry mostarda and herb salad
Add 12 per person
COCONUT BRAISED CHICKPEASWith yellow curry, crispy shallots and mint
Add 13 per person
RICOTTA DUMPLINGSWith braised lamb sugo and citrus gremolata
Add 14 per person
CHARRED BABY OCTOPUS With white bean salad, chimichurri and pickled celery
Add 15 per person
CHA CA STYLE CATFISH With turmeric, scallion, dill, basil and nuoc cham
Add 15 per person
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P L AT E DAll plated dinners are served with your choice of artisan bread and butter, Westrock regular coffee, decaffeinated coffee and hot tea. Price based on entrée selected. All seafood offerings are subject to change based on seasonality and market availability. Preselect choice of, additional 10 per person with 72 business hours required. Choice of tableside entrée service, additional 25 per person with a maximum of (2) two entrée options. Tableside entrée service is available for a maximum of 50 people. With these options, all guests will be charged the price of the highest priced entrée of the selection.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
ENTRÉES | CHOICE OF ONE
HERB ROASTED CHICKENServed with charred sourdough, bitter greens and chicken liver vinaigrette
64 per person
BASEBALL NY STRIPServed with garlic herb smashed potatoes and roasted root vegetables
68 per person
AROMATIC SHORT RIBServed with rice grits, Chinese broccoli, fried garlic and plum sauce
68 per person
SEARED SALMONServed with cauliflower butter, Brussels sprouts and black garlic vinaigrette
72 per person
SEASONAL FRESH FISHServed with garbanzo ragu, chorizo and smoked tomato butter
76 per person
DUKKAH SPICED LAMB KEBABServed with sweet potato curry, lime raitha and grilled zucchini
75 per person
FILET OF BEEFServed with maitake mushrooms, red wine sauce, broad beans and fingerlings
78 per person
DUO ENTRÉES | CHOICE OF ONE
CRISP PORK BELLY AND JONAH CRAB Served with dried stone fruit, vermouth butter, sunchokes and snow pea shoots
80 per person
BRAISED SWORDFISH CIOPPINOServed with clams, mussels, spicy tomato-fennel broth and garlic crouton
84 per person (served tableside only)
NY STRIP AND SWEET PRAWNSServed with pomme puree, New Zealand spinach and blood orange butter
88 per person
DESSERT | CHOICE OF ONE
DARK CHOCOL ATE TORTEWith an olive oil whip and a sea salt crunch
CARDAMON CHEESECAKEWith white chocolate, kiwis and graham crackers
KEY LIME PIEWith whipped cream and candied lime zest
CARAMEL CUSTARDWith sea salt, pecan cookies and thyme
GUAVA AND PISTACHIO TARTWith pistachio-sesame tuile and lime sauce
CHOCOL ATE-PECAN PIEWith a bourbon whip
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All buffet dinners are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Dinner buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
HIGH ON THE HOG
STARTERSBlack-eyed peas and ham hock with collard greens and ham broth
Crispy pork confit with whole-grain dijonnaise and chives
Spinach and arugula with warm bacon vinaigrette, house pickles and raw corn
Chicory salad with endive, cilantro, avocado and country ham
Fry bread with whipped lardo and rosemary
ENTRÉESHot sauce glazed back ribs served with red jalapeño sauce and charred scallions
Green chili pork shoulder pozole served with tomatillo, pepitas, hominy and radish salad
Chili rubbed pork loin served with golden raisins and cilantro
SIDESBraised bitter greens with lardon and sherry vinegar
Country grits with aged cheddar and chives
Kale slaw with red cabbage, cilantro, mint and yogurt
DESSERTPineapple upside down cake with Maraschino cherries and vanilla
82 per person
NEW TEXAN
STARTERSCorn and kaffir lime soup with pimentón, charred corn and nopales
Seeded guacamole with serrano, lime, scallions and tortilla chips
Local lettuces with dill, mint, lime, Texas olive oil and shaved radishes
Dressed seasonal vegetables with cream of the season, lemon, Texas olive oil and fresh herbs
House corn bread with cultured butter and local honey
ENTRÉESChorizo stuffed chicken served with lime butter, queso cotija and cilantro
Smoked short ribs served with hominy casserole, pickled onions and parsley
Green chile pork pozole served with poblano, mushrooms, pepitas, hominy and tomatillo
SIDESPinto beans a la charra with slab bacon, modelo and cilantro
Spicy charred okra with chili garlic oil
Cream corn with jalapeño and cotija cheese
DESSERTSticky pecan pudding with toffee sauce, whipped crème fraîche and candied pecans
78 per person
B U F F E T S
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All buffet dinners are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Dinner buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
SOUTHEAST TROPICS
STARTERSTom kha gai with lemon grass and coconut broth, chicken and mushrooms
Chilled sesame noodles with soba, scallion, citrus segments and mint
Tiger salad with herbs, mizuna, radishes and Szechuan chili oil
Cucumber salad with jalapeño, nuoc cham, mint, avocado and coriander
ENTRÉESSteamed black cod with miso butter and braised daikorv radish
Chicken in red curry served with coconut milk, peanuts and lemon grass
Charred vegetable flat noodle with sweet chili glaze, mint and yam curry
SIDES Aromatic short grain rice with cardamom, cumin and caraway
Steamed gai lan with toasted garlic and chili oil
Braised eggplant with sweet garlic sauce, cilantro and mint
DESSERTSMatcha tea panna cotta with passion fruit
Mango sticky rice with coconut milk and coconut nectar
75 per person
B U F F E T S
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All buffet dinners are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Dinner buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
FRISCO BUFFETSOUPS | CHOICE OF ONECurried carrots and squash with cilantro, ginger and cardamom crème fraîche
Roasted mushrooms with rosemary-pine nut granola and chili oil
Lamb and barley with stout beer, leeks, shiitake mushrooms and chives
Cauliflower and sunchoke with raisin chutney and marjoram
SAL ADS | CHOICE OF THREEBaby lettuce with aged sherry vinaigrette, picked herbs and shaved carrots
Little gem lettuce wedge with grilled gem hearts, tomato vinaigrette, herb breadcrumbs and blue cheese
Classic Caesar with anchovy dressing, Parmigiano-Reggiano, sourdough croutons and romaine hearts
Kale gjelina with breadcrumbs, fennel, ricotta salata, lemon, extra virgin olive oil and mint
Roasted baby carrots and red quinoa salad with toasted coriander vinaigrette and fried raisins
ENTRÉES | CHOICE OF THREEHerb roasted chicken served with dark chicken jus, roasted garlic and chives
Green chili pork shoulder pozole served with tomatillo, pepitas, hominy and radish salad
Herb roasted chicken served with chimichurri, roasted garlic and herb jus
Seared salmon served with herb-butter broth and raisin chutney
Grilled flat iron steak served with tomato-olive relish, horseradish jus and black pepper
House made rigatoni served with seasonal vegetable ragu and fresh cheese
Chorizo stuffed chicken served with lime butter, queso cotija and cilantro
Grilled flat iron steak served with beef jus, chimichurri and fried capers
Braised lamb ragu served with ricotta dumplings, rosemary and black olives
Seared snapper served with caper-garlic brown butter and toasted almonds
Braised cumin lamb shoulder with fried garlic, scallions and aleppo peppers
B U F F E T S
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B U F F E T SAll buffet dinners are served with your choice of Westrock regular coffee, decaffeinated coffee and hot tea. Dinner buffets require a minimum of 25 people. For groups below the minimum, a fee of 10 per person will be added.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
FRISCO BUFFETSIDES | CHOICE OF TWOCreamy rice grits with herb butter
Macaroni and cheese with smoked Gouda and breadcrumbs
Roasted summer or winter squash with guajillo
Green beans with Szechuan chili paste and fried garlic
Curry roasted cauliflower with cilantro
Seared baby carrots with fried raisins and scented yogurt
Buttermilk mashed potatoes and cultured butter
Roasted fingerling potatoes with rosemary, extra virgin olive oil and coarse sea salt
Potato gratin with Gruyere and roasted garlic cream
DESSERTS | CHOICE OF TWOSeasonal fruit cobbler with vanilla ice cream
Caramel apple cake with cinnamon
Dark chocolate torte with olive oil whip and sea salt crunch
Cardamom cheesecake with white chocolate, kiwis and graham crackers
Guava and pistachio tart with pistachio-sesame tuile and lime sauce
Matcha tea panna cotta with passion fruit and lemon zest
92 per person
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Chef reserves the right to substitute seafood/fish dependent on market availability and/or seasonality. For menu requests submitted within 72 business hours of event, menu options will be chef’s choice. Prices based on two hours of service. Breakfast Tacos require a minimum of 25 tacos.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
BREAKFAST TACO BAR
Flour tortillas, verde and roja salsa and seasonal relish
POTATO, EGG AND CHEESE Crispy potatoes, Jack cheese, eggs and hot sauce
7 each
CHORIZO, EGG AND CHEESE Chorizo, eggs, cilantro and Jack cheese
8 each
BACON, EGG AND CHEESE Slab bacon, eggs and sharp cheddar
8 each
MIDNIGHT MUNCHIESFries in a cone | 5 each
Mini hot dog | 5 each
Warm pretzel with beer cheese sauce | 5 each
Macaroni and cheese in a cup | 5 each
Chicken tenders | 7 each
Mini beef sliders | 8 each
Doughnuts | 60 per dozen
L AT E N I G H T
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Chef attendant required for Seasonal Fruit Cobbler and Build Your Own Ice Cream Sandwich Station at 150 per chef, with one chef per 75 people. Chef attendant required for Bananas Foster Station at 100 per chef, with one chef per 75 people.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
SEASONAL FRUIT COBBLER Cinnamon chantilly cream, vanilla ice cream and caramel sauce
16 per person
GOURMET CUPCAKESWide array of cake, icing flavors and themes
16 per person
SWEET TREATS DISPL AYLollipop cake bites, chocolate bark, assorted truffles, assorted mini pastries, French macarons, gourmet Rice Krispie treats and brownies
22 per person
BUILD YOUR OWN ICE CREAM SANDWICH STATION
CHOICE OF COOKIEChocolate chip, double chocolate and peanut butter
CHOICE OF ICE CREAMVanilla and chocolate
SAUCESCaramel, hot fudge and maraschino cherries
18 per person
BANANAS FOSTER STATIONBananas, dark and light rum, cinnamon, 99 Bananas liqueur and vanilla bean ice cream
20 per person
S TAT I O N S
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Hosted hourly bar package is served with your choice of sodas, San Pellegrino, still and sparkling water, fresh squeezed juices and cocktail mixers. Package bars provide you with an established price per person prior to the function and include beverages served at the bar only. Prices do not include service during dinner, tray passed or champagne toasts. Bartender required at 150 per bartender for the first four hours and 25 for each additional hour. One bartender per 75 people.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
HOSTED HOURLY PACKAGE
TROPHY One hour | 18
Two hours | 28
Three hours | 38
Four hours | 48
Five hours | 58
TEXAS STAROne hour | 28
Two hours | 38
Three hours | 48
Four hours | 58
Five hours | 68
MVPOne hour | 28
Two hours | 38
Three hours | 48
Four hours | 58
Five hours | 68
LIQUOR
TROPHYSvedka vodka
Seagram’s gin
Bacardi Silver rum
Jim Beam bourbon
J&B scotch
Sauza Blanco tequila
TEXAS STARROXOR gin, Dallas
Witherspoon River rum, Lewisville
TX Blended whiskey, Fort Worth
Republic Tequila Plata, Austin
Herman Marshall Rye, Garland
Tito’s Vodka
MVP Ketle One vodka
Bombay Sapphire
Mount Gay rum
Johnnie Walker Black
Woodford Reserve
Crown Royal
Patron Silver
Bulleit Rye
B E V E RAG E S
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903 Brewers Mexican lager and Four Corners Local Buzz are available in cans only.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
BEER | CHOICE OF FIVE
DOMESTIC BEERBud Light
Miller Lite
Michelob Ultra
CRAFT & IMPORTED BEERAmstel Light
Stella Artois
Heineken
Corona Extra
Sam Adams Boston Lager
TEXAS903 Brewers Mexican Lager
Lakewood Lager
Revolver Blood & Honey
Four Corners Local Buzz
Bishop Cider Legendberry
HOUSE BEER AND WINE PACKAGEPackage bar includes imports, domestics and craft brews, house red wines and house white wines
One hour | 15 per person
Two hours | 20 per person
Three hours | 30 per person
Four hours | 40 per person
Five hours | 50 per person
WINESKenwood Yuiupa | sparkling wine
MAN | chardonnay
MAN | merlot
MAN | cabernet sauvignon
Wente Hays Ranch | chardonnay
Wente Hays Ranch | merlot
Wente Hays Ranch | cabernet sauvignon
WINE
TIER IMAN, Coastal Region, South Africa | chardonnay, merlot and cabernet sauvignon
40 per bottle
TIER I IWente Hayes Ranch, Livermore Valley California | chardonnay, merlot and cabernet
52 per bottle
TIER I I IHighway 12 Winery, Sonoma County California | cabernet sauvignon
Carneros Highway | chardonnay and pinot noir
60 per bottle
TIER IVFranciscan, Napa Valley California | chardonnay, merlot and cabernet sauvignon
78 per bottle
B E V E RAG E S
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B E V E RAG E SPrices quoted are based on a cash basis and include service charge and sales tax. Cash bar pricing does not apply to contracted food and beverage minimums.
Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
CONSUMPTION BARAssorted Pepsi and Dr. Pepper soft drinks | 5 each
Deja Blue | 5 each
FIJI still water | 6 each
San Pellegrino sparkling water | 6 each
Texas craft and imported beer | 8 each
Domestic beer | 7 each
Trophy cocktails | 9 each
Texas Star cocktails | 10 each
MVP cocktails | 10 each
Wine by the bottle | see wine list
CASH BAR SERVICE Assorted Pepsi and Dr. Pepper soft drinks | 6 each
Deja Blue | 5 each
FIJI still water | 7 each
San Pellegrino sparkling water | 7 each
Texas craft and imported beer | 9 each
Domestic beer | 8 each
Trophy cocktails | 10 each
Texas Star cocktails | 11 each
MVP cocktails | 11 each
House wine | 10 each
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Prices are subject to a 24% service charge and an 8.25% state sales tax. All menus and prices are subject to change.
SPECIALTY STATIONS
G & T BARPremium tonic choices
Garnishes of fruits, fruit peels, fresh herbs and spices
12 per drink
BLOODY MARY BARAylesbury Duck Vodka, Fords Gin or Tequila Cabeza
Tomato juice, carrot juice and beet juice
Pickles, okra, olives, onions, bacon, lemons, limes, celery, cucumbers, horseradish, carrots, hot sauces and salts
Raw bar with shrimp and oysters
12 per drink
SANGRIA SERVICEPitchers of sangria with assorted fruit garnishes at each table
Made from red or white wine, Caña Brava rum, lemon juice and soda
12 per drink
DRAFT COCKTAILS | CHOICE OF THREE
DUCK DUCK MULE Aylesbury Duck vodka, red tea, lemon juice and ginger beer served with lemon and mint
BRAMBLEFords Gin, lemon juice, simple syrup and shot of blackberry puree
CABEZA MARGARITATequila Cabeza, fresh lime juice and orange scented agave nectar
QUEEN’S PARK SWIZZLE Caña Brava rum, lime juice, fresh mint and a dash of bitters
SEASONAL SANGRIACaña Brava rum, wine, lemon juice, agave and sparkling water
Red or white sangria that changes color and garnishes with the season
12 per drink
FO R D ’ S G & T BA R
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GUARANTEESThe exact number of guests attending a function is due 72 hours prior to the event. This number will be charged even if fewer guests attend. The hotel will prepare food for 1% over the guaranteed number. Meal functions and meeting rooms will be set for a maximum of 5% over the food and beverage guarantee. If the guarantee is increased within 72 hours of the event the hotel reserves the right to substitute menu items. A 15 per person surcharge will be charged to the master account for an increase in guarantees 24 hours prior to event.
TIMING OF FUNCTIONSIn order to provide the finest service to your group, it is important that you notify the Conference Services or Banquet departments with time changes in your agenda. The on-site group contact is responsible for abiding by the established times outlined on the banquet event orders as the hotel may have commitments of function space prior to or following the arranged program. Room setups will be complete 30 minutes prior to the event start time.
E V E N T I N FO R MAT I O NThank you for selecting Omni Frisco Hotel for your upcoming event. We look forward to providing you with outstanding hospitality, food and service. Our culinary team offers nutritious, balanced choices designed for a positive lifestyle.
Our experienced and professional Catering and Conference Services staff is available to assist you in planning arrangements for floral decorations and centerpieces, ice carvings, photography, music, entertainment and themed parties. As always, we would be pleased to prepare a custom menu for your specific tastes and desires. Please assist us in making your event successful by familiarizing yourself with the following information.
GUEST ROOM AMENITIESAn array of creative, specialty gifts are available through the hotel for delivery to guest rooms. Please ask your Conference Services Manager for a complete list.
FOOD AND BEVERAGE SERVICE POLICIESAll food and beverages at Omni Frisco Hotel must be provided by the hotel. The sale and service of all alcoholic beverages is regulated by the state of Texas, and Omni Frisco Hotel is responsible for the administration of these regulations. All food and beverage menu planning should be arranged at least 21 days in advance. Any food and beverage functions canceled within 96 hours of the event are subject to a cancellation charge of 100% of the total charges. Cancellations within 72 hours will be charged in full.
C A L L TO DAY TO S P E A K W I T H A C AT E R I N G S P EC I A L I S T.
Omni Frisco Hotel • 469-287-0000
OmniHotels.com/Frisco