banquet & catering menus - starwood · banquet & catering menus . ... v steel cut oatmeal,...

Banquet & Catering Menus

Executive Chef Carlos Jorge Prices are subject to 21% Service Charge Fall-Winter and 4.166% sales tax

Fall Breakfast Flights The St. Regis Princeville is committed to use only the best products purchased from local growers whenever possible. Our menus are designed with seasonal ingredients to enhance the culinary experience for all events. Our goal is to nurture relationships with these purveyors who are dedicated to organic and natural farming methods. Individual menu items may be subject to change based on seasonal availability.

breakfast tables are designed for a minimum of twenty-five guests

Poipu

v freshly squeezed orange, grapefruit juice or guava nectar v hand selected sliced golden cantaloupes, maui pineapple, vine ripe berries v macadamia nut muffin, whole wheat coconut lilikoi muffin, chocolate ginger zucchini bread, roasted

apple banana bread, tahitian goddess fruit preserves, sweet cream butter v freshly brewed kona coffees, collection of natural and herbal T teas

28 Wailua v freshly squeezed orange, grapefruit juice or guava nectar v hand selected sliced mango and papaya with shaved hana coconut and vine ripe berries v assorted organic cascadian farms cereals and house made lilikoi granola with whole and skim milk v individual greek yogurts v hana coconut sweet bun, maui gold pineapple danish, roasted apple banana bread, local fruit

preserves, sweet butter v freshly brewed kona coffees, collection of natural and herbal T teas

30 Mainland v selection of freshly squeezed orange, grapefruit juice or guava nectar v hand selected sliced fruits and berries v individual natural and organic yogurts v soft scrambled organic eggs with hand shaved white cheddar cheese v thick cut smoked bacon, country chicken apple sausage, hash brown potatoes v croissant, apple banana bread, assorted pastries, organic fruit preserves, sweet cream butter v freshly brewed kona coffees, collection of natural and herbal T teas

42 Orient v traditional japanese tea service v steamed rice, natto, furikake v miso soup with tofu, green onions, and roasted nori v sweet rolled omelet v wild alaskan salmon v japanese pickles

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Breakfast Table Enhancements These items are created to enhance your existing breakfast menu

v portuguese sausage and pepper frittata, tomatillo relish 15 v breakfast quesadilla with eggs, bacon, cheddar, guacamole, sour cream 12 v eggs benedict, poached eggs, canadian ham, guava hollandaise 16 v steel cut oatmeal, dulce de leche, ripe berries 7 v house cured salmon, assorted water bagels,

regular and flavored cream cheeses, tahitian chilli jam 16 v english muffins filled with scrambled eggs, pancetta and brie cheese 7 v organic cascadian farms cereals with whole, 2%, skim and soy milk 6 v house made muffins: choice of two, macadamia nut,

whole wheat lilikoi coconut, mango oatmeal, apple banana chocolate 12 v house made crumble cakes: choice of two, roasted apple banana

pineapple vanilla bean, marbled ginger, carrot raisin, macadamia white chocolate or mango 16 v hand selected and sliced mangosteen, papaya and black sapote 8 v individual pineapple coconut smoothies 6

Breakfast Stations These items must be ordered in conjunction with any of our tables one culinary attendant is required per forty guests at one hundred & fifty dollars each for one hour minimum

Omelet prepared to order v kauai fresh tomatoes, bacon, portuguese sausage, ham, shrimp, onions, hamakua mushrooms, cheese,

peppers, egg whites, egg beaters

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Potato prepared to order v hash brown style okinawan sweet potatoes topped with your choice of poached egg v smoked salmon or cured sturgeon served with sour cream, chives and dijon mustard hollandaise

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Panini v caramelized onion frittata on ciabatta bread with sun-dried tomato jam v prosciutto, petit arugula on french bread with triple crème brie cheese

16 Smoked Fish and More Prepared to order v house cured salmon, cured bass, cold smoked sturgeon, smoked trout v classic condiments and sliced pumpernickel bread

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Plated Breakfast Flights All selections are served with freshly brewed kona coffees and a collection of natural and herbal T teas Plated flights designed for a minimum of twenty-five guests Ni’ihau v choice of freshly squeezed orange, apple or grapefruit juice v chilled fruit with hanalei mango yogurt cream v scrambled eggs with shaved white cheddar cheese v thick cut bacon, hash brown sweet potatoes v croissant, maui gold pineapple coconut muffin, tahitian goddess fruit preserves, sweet cream butter

32 Garden Island v choice of freshly squeezed orange, grapefruit or mango juice v individual mango, banana and ripe papaya smoothies v grilled maui pineapple and strawberry skewer v house made brioche filled with eggs, cheese, bacon v croissant, apple banana chocolate muffin, tahitian goddess fruit preserves, sweet cream butter

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Break Flights Break flights are designed for a minimum of twenty-five guests

Tradewinds v avocado french fries v mini portugese lamb meatballs with feta v churros with hawaiian chocolate fudge sauce, dulce de leche

16 Macao v assorted mini steamed dim sum v maki sushi v crispy spring rolls with sweet chile sauce v house made summer rolls with spicy peanut sauce 18

Chocolate Fondue v fountain of melted hawaiian chocolate v pretzel sticks, maui gold pineapples, kula strawberries, hanalei mangos, marshmallows,

rice krispy treats, toasted macadamia nut, shaved coconut, and classic pound cake v glasses of whole, skim and low fat milks

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Sweet Sensations v oatmeal mango, lavender lemon, guava chocolate chip,

macadamia white chocolate cookie v double fudge brownies, coconut macadamia energy bar, and blondies v glasses of whole, chocolate, and banana milks

12 Spa v individual wheat grass shooters v cucumber and watercress sandwiches v baby carrots with lemon aïoli v kula kiwi and strawberries v hawaiian artisanal bottled water

15 Candy Store v chocolate bon bons v seasonal truffles v sugar coated jellies v marshmallow v candied, praline nuts, macadamia nut brittle v lolly pops

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Refreshment Flights “á la carte” These items must be ordered in conjunction with any of our morning or afternoon buffets Morning v hanalei fresh fruit danish 52 per dozen v coconut macadamia toffee bun 52 per dozen v roasted apple banana bread 7 per person v maui gold pineapple vanilla bean 7 per person v berry yogurt granola parfait 7 per person v st. regis signature cookies; oatmeal mango, lavender lemon,

guava chocolate chip, macadamia nut white chocolate 49 per dozen Afternoon v vegetable crudo 7 per person v dry snacks (macadamia nuts, snack mix, pretzels) 7 per person v assorted tea sandwiches 57 per dozen v nachos, salsa, guacamole 8 per person v granola & candy bars 4 per person v double fudge brownies, coconut macadamia energy bar

and blondies 55 per dozen Beverages v freshly brewed kona regular coffees 85 per gallon v collection of natural and herbal T teas 6 per person v iced tea – passion fruit green and mandarin black 68 per gallon v assorted soft drinks 5 per bottle v assorted mineral waters (sparkling and still) 6 per bottle v freshly squeezed orange and grapefruit juices 19 per quart v house made lemonade 68 per gallon v bottled hawaiian juices and nectars 6 per bottle v glacéau vitamin waters® 6 per bottle v red bull® energy drink 8 per drink v starbucks flavored frappuccino® 6 per bottle


Brunch Flight Brunch table is designed for a minimum of 40 guests Orchid

v selection of freshly squeezed orange, pineapple and guava nectar v hand selected sliced seasonal fruits and berries v island inspired pastries, fruit preserves, sweet cream butter v smoked salmon and cured sturgeon, red onions, tomatoes, capers, cream cheese with horseradish

cream v chilled jumbo shrimp, classic cocktail sauce with lemon garnish v ahi, hamachi and mango poke, ogo and tobiko v display of portugese and chinese dried sausage and artisanal cheeses v chicken confit salad, candied macadamia nuts, julienne pear with coconut curry v grilled asparagus and marinated tomato salad and buffalo mozzarella v poached eggs with tat soi, lump crab with miso hollandaise v grilled wild alaskan salmon, whole grain mustard sauce, natto v french-cut chicken breasts, toasted couscous with root vegetable ragu v roasted hawaiian sweet potatoes and caramelized onions v miso soup with silky tofu and green onions v grilled portugese chorizo and thick cut wood smoked bacon v guava cream cheese bread pudding with spiced rum drizzle v apple banana cream pie, traditional haupia pie, macadamia nut pie, sweet potato pie v coconut pineapple carrot cake, hawaiian triple chocolate cake, tropical fruit opera cake v freshly brewed kona coffees, collection of natural and herbal T teas

105 Working Luncheon Flights All selections are served with freshly brewed kona coffees and a collection of natural and herbal T teas Tables are designed for a minimum of twenty-five guests Haena v brandy scented island seafood bisque v salad of roasted root vegetables with orange chili oil v blackened rock shrimp potato salad v greens in season with lilikoi vinaigrette v pre-made sandwiches to include tenderloin kalbi wrap, roasted peppers & onions with pickled ginger

spread; chicken salad on artisan bread with petit arugula, almonds and cranberries; black forest ham, turkey, salami, oven roasted tomatoes with basil mayo

v surfing goat cheese carrot cake, hawaiian vintage chocolate crunch bar, sweet potato pie

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Bentoutside all bento lunches will include: v grilled teriyaki salmon, chilled buckwheat soba noodle salad, sweet chile vinaigrette v assorted maki sushi v thyme crusted ahi tuna tataki with local greens, carrot ginger vinaigrette v ginger beef satay skewers, jade pearl bamboo rice, spicy peanut sauce 40

Table Luncheon Our menus are designed with seasonal ingredients to enhance the culinary experience for all events. We are committed to use the very best products from local farmers and artisanal producers from around the world. Our goal is to nurture relationships with these purveyors who are dedicated to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. All table luncheons are served with freshly brewed kona coffees, a collection of natural and herbal T teas and are designed for a minimum of twenty-five guests

Princeville v avocado, kauai tomato and cucumber salad v hearts of kauai butter lettuce & radicchio, citrus segments, julienne heart of palm with avocado

vinaigrette v beef skirt steak bulgogi, roasted plantains with maui pineapple salsa v teriyaki salmon, vegetable fried rice with sambal buerre blanc v creamy surfing goat cheese potatoes v grilled asparagus with bitter garlic oil v hawaiian vintage chocolate timbale, kauai coffee cake, toasted hazelnut v hawaiian rum soaked current pound cake, candied green mango 65 Hanalei v north shore caesar salad, surfing goat cheese, roasted kahuku corn, crispy plantain strips with

miso carrot dressing v shaved fennel, tat soi, roasted peanuts, cilantro with soy ginger vinaigrette v free-range chicken breast, roasted yucca and carrots with sage pan jus v slow cooked balsamic beef short ribs, braised belgium endive, grilled scallions v ancho pesto rubbed prawns, orzo, red pepper flaked broccoli rabe v potato gnocchi with carrot jus v wok fried curried cauliflower v lilikoi mousse, hawaiian rum drunken lady fingers, tropical fruit v kauai guava and dulce de leche opera cake, crunchy chocolate glaze 85


Plated Luncheon Each Luncheon is based on a Three Course Menu All plated lunches are served with a selection of artisanal bread, sweet butter, freshly brewed kona coffees and a collection of natural and herbal T teas Plated lunches are designed for a minimum of twenty-five guests Koloa v petit arugula, shaved maui onion, asiago cheese with lemon vinaigrette v miso crusted line caught mero seabass wok fried lettuce, jasmine rice v north shore sweet corn and pineapple cake, drunken coconut crème, candied corn,

carrot drizzle 51

Waimea v hearts of butter & manoa lettuce, citrus segments, julienne jicama with avocado vinaigrette v beef tenderloin, shiitake leek risotto with bing cherry bordelaise v mountain apple financier, caramelized kiawe honey, oatmeal cookie dough ice cream

60 Hanapepe v baby organic oak salad, bacon, baked pita croutons, surfing goat cheese, cherry tomatoes with

caper sherry vinaigrette v free-range chicken breast, roasted yucca, carrots with sage pan jus v caramel cheesecake, vanilla bean crème, ka’u orange, hawaiian sea salt 49 Lunch Enhancements Chilled Soups v cauliflower curry v asian melon gaspacho v brandy poached pear

Hot Soups v kahuku corn and shrimp bisque v cream of hamakua mushroom with black truffle v tomato fennel and mint bisque

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Reception Flights Our menus are designed with seasonal ingredients to enhance the culinary experience for all events. We are committed to use the very best products from local farmers and artisanal producers from around the world. Our goal is to nurture relationships with these purveyors who are dedicated to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. These items are designed to enhance your one hour cocktail reception. amuse-bouche Based on a twenty-four piece minimum for both chilled and hot - order by the dozen Chilled

v basil & garlic crostinis with eggplant caviar 52 per dozen v spoons of papaya salmon tartare 72 per dozen v vietnamese summer rolls 72 per dozen v prosciutto wrapped bread sticks with truffle goat cheese 60 per dozen v hawaiian onaga ceviche spoons 60 per dozen v brioche, artisan cheese, honey comb 60 per dozen Hot

v flourless dungeness crab fritters with spiced lemon aioli 84 per dozen v risotto with beef short ribs 72 per dozen v spicy duck and cabbage spring rolls 60 per dozen v baby lamb chops with nuoc cham glaze 65 per dozen v apricot glazed quail wrapped on sugarcane 84 per dozen v lemon grass chicken swords 60 per dozen Displayed These items are designed to enhance your one hour cocktail reception. One culinary attendant is required per forty guests at one hundred & fifty dollars each for one hour minimum Sashimi and Crudo v line caught salmon belly with chilled sesame seaweed 15 v penang rubbed yellow fin tuna with basil oil 20 v selection of baby vegetables with edamame hummus 12 v swimming prawns, layered with lemon zest and extra virgin olive oil 16


Artisanal Cheeses v fresh and dried fruits, crackers, rustic breads with kabocha pumpkin honeycomb jam 14 Antipasti v bresaola, soppressata, prosciutto di parma v marinated olives, mushrooms, vine ripe vegetables, aged provolone and cracked parmesan 17 Caviar “Russian Style” v beluga v osetra v sevruga v farm raised options available inquire with your event specialist

price of the moment

Sliced These items are designed to enhance your one hour cocktail reception One server attendant is required per forty guests at one hundred & fifty dollars each for one hour minimum

v ginger cilantro rubbed ahi tuna loin, red pepper flakes 24 per person v brined crispy peking duck with chinese sticky buns 20 per person v hawaiian sea salt crusted beef tenderloin, mushroom port 28 per person v chorizo stuffed leg of lamb with yogurt cucumber sauce 20 per person v citrus ginger roasted turkey breast, mango orange relish 18 per person serrano chile corn bread The Finalé These items are created for that final touch of perfection! One server attendant is required per forty guests at one hundred & fifty dollars each for one hour minimum Sweet Bites butler passed, 12 pieces each minimum order please select four items

v lilikoi mousse, crunchy meringue, local berries 36 per dozen v kauai coffee tiramisu, baileys soaked lady fingers, mascarpone mousse, cocoa dust 24 per dozen v kabocha fudge bar 48 per dozen v mango financier 24 per dozen v chocolate coconut lollypop 36 per dozen v tropical fruit opera cake 48 per dozen


Sweet Stations (25 guests minimum) Flaming Hanalei Mango Action Station

v oatmeal cookies, toasted almonds, mango, brown sugar, all spice, dark hawaiian rum, kula strawberry sorbet

18 per person Banana Caramel and Sour Cream Rum Raisin Ice Cream Action Station v sautéed bananas in caramel, sour cream rum raisin ice cream, toasted macadamia nut 14 per person Plated Dinner Flights Our menus are designed with seasonal ingredients to enhance the culinary experience for all events. We are committed to use the very best products from local farmers and artisanal producers from around the world. Our goal is to nurture relationships with these purveyors who are dedicated to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. Each Dinner is based on a Four Course Menu All plated dinners are served with a selection of artisanal bread with sweet or Hawaiian salted butter, Freshly brewed kona coffees and a collection of natural and herbal T teas Napali Coast v smoked hawaiian sea salt steamy beets surfing goat cheese with fig vinaigrette v asparagus salad, with roasted walnuts, shaved asiago and cabernet dressing v soy ginger glazed black bass with sesame jasmine rice v kaffir lime crème brulee, spiced mango, shortbread cookie 120

Kilauea v yellowfin ahi carpaccio with foie gras mousseline v petit greens, dates, blue cheese, apple bacon, tomatoes, with sherry dijon drizzle v roasted duck, hamakua shimeji mushrooms, fresh lychee, jade pearl bamboo rice v kabocha coconut confit puree, cinnamon milk chocolate ganache, caramel mousse 110

Makai

v house made gnocchi, wild hamakua mushrooms, truffle jus v wilted spinach salad, grilled red onion, toasted granola, with warm yogurt vinaigrette v pan seared prime beef tenderloin, vegetable barley risotto with brandy poached cherry drizzle red curry v “tour of maui gold pineapple” grilled preserve, lemongrass cake, white tea foam, oatmeal soil 115


Dinner Enhancements v shrimp bisque with water chestnut v wild mushroom truffle cream v chickpea purée with hawaiian hearts of palm v cream of watercress with oysters

12 Dinner Table Tables are designed for a minimum of twenty five guests All tables are served with freshly brewed kona coffees and a collection of natural and herbal T teas

Liholiho v marinated mushrooms with shaved asiago cheese v avocado and yellow tail ceviche v north shore caesar salad, surfing goat cheese, grilled kahuku corn, crispy plantain strips with miso carrot dressing

v seared monkfish, bitter bok choy with sweet organic soy sauce v beef medallions, roasted yucca root hash with papaya relish* v brined chicken enchilada, poblano chili peppers with jalapeño cream v wok fried Chinese long beans v spanish toasted orzo pilaf v cauliflower with fried ginger v chocolate peanut butter and apple banana bar, mousse, crunch, ganache v guava sour orange crispy wonton, anise yuzu mitsu drizzle v lilikoi tartlet, lacquered meringue, coriander scented mango chutney 120


St. Regis Beverage Collection Our aim with our beverage collection is to continually source and introduce you to the finest liquors available to us in Hawaii and from around the world. As part of our core values, we will always strive to provide you with products emphasizing what we feel are considered localized luxury. Distinctive Selection Chivas Regal Scotch Crown Royal Whiskey Maker’s Mark Bourbon Grey Goose Vodka Kettle One Vodka Bombay Sapphire Gin 10 Cane Rum 1800 Reposado Tequila 14 per drink Established Selection Dewar’s White Label Scotch Canadian Club Whiskey Jack Daniels Bourbon Skyy Vodka Absolut Vodka Tanqueray Gin Bacardi Superior Rum Jose Cuervo Gold Tequila 12 per drink Cordials & Liqueurs Hennesey VS Courvoisier VSOP Drambuie Bailey’s Grand Marnier Amaretto Sambucca Chambord Frangelico 16 per drink


Bar Enhancements Bottled domestic beer Kona Long Board, Kona Long Board “Big Wave”, Coors Light 8 per bottle Bottled imported beer Heineken, Amstel Light, Stella Artois 9 per bottle Diamond Vodka 25 per drink Ocean Vodka 18 per drink Macallan 10 Year Old Scotch 18 per drink Don Julio Reposado Tequila 18 per drink Barbancourt 15 years Reserve 1986 Rum 18 per drink Specialty Bars Legendary St. Regis Bloody Mary Ritual Bar 16 per drink

In 1934, Fernand Petiot became a bartender at The St. Regis New York, bringing with him the bloody mary, a vodka and tomato juice beverage he had created in Paris. It was in The St. Regis’ King Cole Bar that Petiot perfected his original recipe to create the drink that is so beloved today. It was rechristened the red snapper to appeal to the Hotel’s elite clientele and while the name might not have caught on, the spicy drink most certainly did! With this ritual comes a choice for three vodkas to make three Bloody Marys from recipes in the St. Regis Worldwide Bloody Mary Collection from the original red snapper to our very own aloha mary. The Aloha Mary – The St Regis Princeville The Red Snapper -The Original from The St. Regis New York The Mary Terranean -The St. Regis Rome The Capitol Mary - The St. Regis Washington, D.C. Harry's Texas Bloody Mary - The St. Regis Houston Bora Mary - The St. Regis Bora Bora Great Wall Bloody Mary - The St. Regis Beijing Mojo - Bar 16 per drink

Many people enjoy drinking fun cocktails during the warm weather. It's a time to relax, unwind, and enjoy the company of good friends and a great drink. In the past decade, Mojitos have become very popular and you might say that it's a Cuban version of a mint julep. In this collection, guests can choose three top rums and a choice of four Mojito cocktails with everything from classic to Kauai’s own lilikoi. Rum choices include: Bacardi Silver, 10 Cane, Cruzan Rum, Myers Platinum, Tommy Bahama Rum, Malibu Rum Cocktail choices include: Mojito Clasico, Raspberry Mojito, Lilikoi Mojito, Mango Mojito, Coconut Mojito, Sake-Jito


St. Regis Wine Collection The focus of our Wine Collection is to continually source and introduce you to what we consider some of the finest wines available from California and other parts of the world. To assure your highest expectations are met, we will always strive to provide wines emphasizing interesting selections from high-quality producers as well as single-vineyard boutique wineries exemplifying the craft at its best.

Champagne & Sparkling Wines Charles De Fere, “Cuvee Jean Louis”, Brut, NV 30 Domaine Chandon Brut, California, NV 53 Moet & Chandon, Dom Perignon, France, 2000 416 Perrier Jouet, Grand Brut, France, NV 110 Veuve Clicquot, Brut Rose, France, NV 170 Chardonnay Acacia, Carneros, 2007 44 Ferrari Carano, Carneros, 2007 45 Hess Collection, Single Vineyard Su’skol, Napa Valley, 2006 63 Paraiso Vineyards, Santa Lucia Highlands, Monterey County, 2006 47 Robert Talbott, Sleepy Hollow Vineyards, Monterey, 2005 103 Stags Leap, Wine Cellars “Karia”, Napa Valley, 2007 85 Sterling, Vintners Collection, Monterey Bay, NV 51 Sauvignon Blanc & Other White Varietals Antinori, Santa Cristina Pinot Grigio, Italy, 2007 38 Brancott, Marlborough, New Zealand, 2007 40 Cakebread, Napa Valley, 2007 75 Sycamore Lane, White Zinfandel, California 30 Pinot Noir Erath, Oregon, 2007 48 Laetitia, “La Colline”, Arroyo Grande Valley, 2006 70 Merry Edwards, Russian River, 2006 144 Robert Mondavi, Private Selection, California 32 Merlot Beaulieu Vineyard, Napa Valley 52 Rutherford Hill, California, 2005 65 Duckhorn, Napa Valley, 2006 135 Red Diamond, Washington, 2007 32 Cabernet Sauvignon 14 Hands, Washington 33 BR Cohn, Silver Label, California, 2006 51 Hawk Crest, Napa Valley, 2005 40 Matanzas Creek, Sonoma County, 2004 77 Solaire, Robert Mondavi, California, 2006 44 Kuleto Estate, Napa Valley, 2004 148 Milbrandt, “Legacy”, Washington, 2005 60 Cakebread Cellars, Napa Valley, 2005 176


General Information on Catered Events Menus - Though we have extensive menu options, the Chef welcomes the opportunity to customize any menu or prepare items to your personal taste. Seating - Typically we set our private event rooms with 66” round tables of eight or ten. It allows for a more comfortable seating arrangement for your guests. Linen – The St. Regis Princeville Resort offers standard floor-length linens and skirting. We are happy to assist in coordinating customized rental linens, should you prefer. Décor - Our Catering staff can assist you in your planning with floral, specialty linens, entertainment and lighting needs. Special Occasion Cakes - Our Executive Pastry Chef will be happy to design and prepare a special occasion cake. Cake pricing starts at $105.00 with your choices of flavors, frosting and fillings. Should you prefer to bring in your own special occasion or wedding cake, the cutting fee will be $9.00 per guest. Audio-Visual and Lighting – The St. Regis Princeville Resort has an exclusive on-site audio-visual company, Presentation Services. We offer state of the art equipment available on a rental basis. Your Catering or Conference Services Manager can assist you with these audio-visual needs. Labor Charge -The hotel will add a $250.00 labor charge to plated or buffet functions for fewer than 25 guests. This charge does not apply to coffee breaks, box lunches, or receptions. Additional servers may be ordered for an event at a charge of $375.00 per server. Chef and Carver charges are $150.00 for a one hour period. Additional Chef hours at $75.00 per half hour. Payment and Guaranteed Attendance - Guaranteed attendance must be provided to the Catering department no later than 7 business days prior to your event/s. A non-refundable deposit is required to confirm any event space. Four months prior to your event 50% of the estimated charges are due, two months prior to your event 75% of the estimated charges are due and the estimated final balance is due 14 days prior to your event, unless billing arrangements have been made. Parking - The hotel offers reduced pricing on valet parking. Shipping Packages - To assure efficient handling and storage of your very important event materials, we suggest that you notify your hotel Catering or Conference Services Manager in advance should you have plans to ship packages to the hotel. Please indicate the method and quantity. Since storage space is limited, it is advised to have your packages shipped as close to the date of your event/s as possible. Shipments of up to ten boxes will be subject to handling fees of up to $5.00 per box; shipments of over ten boxes will be subject to handling fees of $10.00 per box as well as labor fees for oversized items.

banquet & catering menus - starwood · banquet & catering menus . ... v steel cut oatmeal,...

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