catering menu - luxury hotels | four seasons · catering menu four seasons baltimore . oliver...

CATERING MENUF O U R S E A S O N S B A L T I M O R E

Oliver Beckert is all over the place as Executive Chef of Four Seasons Hotel Baltimore, and that suits him just fine. “We have two open kitchens that are important for giving chefs a feel for the clientele. These days, a good meal is as much about being entertained as about the food.”

Beckert was born for the kitchen. Family photographs reveal a three-year-old learning the art of hearty German cuisine from his grandmother. “A fantastic cook,” he recalls. “My mother always worried I’d take my fingers off chopping onions and carrots. Then they realized, this boy likes to cook.” Schoolwork wasn’t Beckert’s thing, but he took to restaurants with ease.

He joined Four Seasons on the line at The Pierre in New York and then hopped to London and Washington, DC, before opening Miami, Lana’i and Vancouver. His experience ranges widely from the German cuisine of his youth to the Italian he learned in the military. Hawaii provided tropical inspirations, and coastal Canada found him focusing on “strong flavors and seafood.”

OLIVER BECKERTEXECUTIVE CHEF

GERALD OUDKERKBANQUET SOUS CHEF

Born and raised in the South American country of Guyana, Banquet Chef Gerald Oudkerk learned of his love for the kitchen by watching his parents cook. Whether it was his father’s Asian cooking, or the various local flavors that his mother favored, Oudkerk loved it all and knew he belonged in a kitchen.

Oudkerk began his career with Four Seasons shortly after moving to the United States in 1994. He joined Four Seasons Hotel Washington DC as a cook and worked his way through every kitchen in the hotel. He then tranfered to the Four Seasons Hotel Miami, followed by a brief stint in the Flordia Keys at Hawks Cay Resort as the Chef de Cuisine. Oudkerk found his way back to the Mid-Atlantic, joining the Four Seasons Hotel Baltimore in 2012. He is very passionate about food and wants to ensure all guests expectations are exceeded. “My favorite way to speak to someone is through food,” says Oudkerk.

When not at the hotel, Oudkerk loves to spend time with his wife and two children, Matthew and Ethan. He most enjoys cooking with his sons, making their favorites, fried chicken, macaroni & cheese and pizza. He also spends him volunteering at his local church, helping others in need.

Build Your Own Breakfast $32 per guest

Every Breakfast Starts With:Danish, Croissants, Mini Muffins & Scones Assorted Cold Cereals, Whole, Skim & Soy MilksOrange, Grapefruit & Cranberry JuiceFreshly Brewed Regular & Decaffeinated CoffeeAssorted Hot Teas

Build Ons:

EGGS $6 per item per guest•Egg Soufflé: Aged Cheddar, Chives•Egg White Soufflé: Goat Cheese, Sun-dried Tomato•Breakfast Tartlet: Country Ham, Gruyere Cheese•Mini Quiche: Smoked Salmon, Cream Cheese•Scrambled Farm Fresh Eggs, Broiled Tomatoes

SAVORY $8 per item per guest•English Muffin: Scrambled Eggs, Crispy Bacon, Sharp Cheddar •Buttermilk Cheddar Biscuit: Scrambled Eggs, Grilled Country Ham•Eggs Benedict: Poached Egg, Canadian Bacon, Hollandaise Sauce•New York Style Bagels, Cream Cheese (Plain, Low-Fat & Herb)•Cedarwood Smoked Salmon, Tomato, Capers, Lemon

Everyday Breakfast

WHY IS BALTIMORE CALLED “CHARM CITY”?

During the 1970’s, in an effort to promote Baltimore, the city developed an advertising campaign called “Charm City”. Visitors to Baltimore were given a charm bracelet and encouraged to purchase charms at the many Baltimore area attractions. As a result, Baltimore became known as “Charm City, a nickname still used today.

CHARM CITY FACTOIDS!

2

Enhance your Breakfast with the below items Priced Per PersonLess than 20 guests will incur a $95 labor fee

MEATS $6 per guest •Applewood Smoked Bacon •Double Link Pork Sausage•Chicken Sausage•Turkey Bacon•Grilled Country Ham Steak •Selection of Artisanal Cured Meats

SPECIALTY FRUIT $7 per guest •Individual Fruit Salad Cup •Seasonal Sliced Fruit Platter•Greek Yogurt Parfait: Berry Compote, Granola •Individual Organic Yogurt: Fruit, Plain & Low-Fat

CEREALS, GRAINS, STARCHES $7 per guest •Steel Cut Oatmeal, Brown SugarDried Cranberries, Steamed Milk •Anson Mills White Cheddar Grits•Baltimore Red Bliss Breakfast Potatoes•Classic Hash Browns

WARM & SWEET $12 per guest Items can be ordered as an Action Station 20 person minimum $150 per Chef Attendant per every 30 guests

•Raisin Brioche French Toast: Vermont Maple SyrupWhipped Butter, Berry Compote •Buttermilk Pancakes: Vermont Maple SyrupFresh Fruit, Whipped Butter•Belgian Waffles: Whipped Vanilla CreamVermont Maple Syrup, Fresh Fruit, Whipped Butter

MADE TO ORDER OMELET STATION $20 per guest20 person minimum$150 per Chef Attendant per every 30 guests

•Made with your choice of Whole Country Eggs Egg Beaters & Egg Whites•Fillings to include: Swiss, Cheddar, Goat CheeseRock Shrimp, Spinach, Scallions, MushroomsOnions, Bell Peppers, TomatoesADD:Jumbo Lump Maryland Crab Meat $5 per guest

BEVERAGESEspresso & Cappuccino Station* $8 per guest

Bloody Mary Bar* Priced on Consumption Regular and Spicy Bloody Mary MixCelery, Olives, Old Bay, Spiced ShrimpSmirnoff $12Absolut $13Grey Goose $14

Mimosa or Bellini Bar* Priced on ConsumptionMionetto Prosecco $10François Montand Sparkling Brut, France $10Henriot Souverain Brut, France $12

*Bartender/Barista required $150 per 75 guests

EVERYDAY BREAKFAST ADD-ON MENUSEnhance your Continental Breakfast with the below itemsPriced Per Person

3

Add a First Course: Seasonal Fruit Cup, Mint Syrup $7 per guestGreek Yogurt Parfait: Berry Compote, Granola $7 per guestSmoked Salmon, Flat Bread, Caper “Schmear”, Shaved Red Onion, Tomato $12 per guest

AMERICAN CLASSIC $36Scrambled Country Eggs, Breakfast Potato Hash, Broiled Roma TomatoDouble Smoked Bacon, Country Pork Sausage

EGGS BENEDICT $42Poached Eggs, English MuffinSmoked Salmon or Canadian Bacon, Hollandaise SaucePotato Hash, Broiled Roma Tomato HEALTHY START $36Egg White Frittata, Asparagus, Sun-dried Tomatoes, Goat CheeseVegetable Hash, Broiled Roma Tomato

FRENCH TOAST $29Raisin Brioche Toast, Maple & Rum-Glazed Apples, PecansVermont Maple Syrup, Whipped Butter

Each Menu is Presented With: Choice of Orange or Grapefruit JuiceBakery BasketFreshly Brewed Coffee, Decaffeinated Coffee, Assorted Hot Teas

Plated BreakfastPriced Per Person

4

BrunchLess than 20 guests will incur a $125 labor fee

Grand Brunch $105

Served with Freshly Brewed Regular and Decaffeinated CoffeeAssorted Hot Teas, Orange Juice Grapefruit Juice & Cranberry Juice

Bloody Mary or Mimosa bar

Fresh from the Bakery: Croissants, Muffins, Danish Seasonal Fruit Preserves & Sweet Butter

Seasonal Sliced Fruit Platter & Berries

Seafood Display with Shrimp Cocktail, Crab ClawsTraditional & Modern Dips, Lemon, Horseradish

Charcuterie & Cheese Board, Fresh & Dried FruitHoney Comb, Crispy Baguette

Pancake Station:$150 per Chef Attendant per every 30 guestsMultigrain, Buttermilk, Banana Flap JacksMaple Syrup, Whipped Cream, Fresh BerriesApplewood Smoked Bacon, Pork Sausage Links

Eggs Benedict with Smoked Salmon, HollandaiseBreakfast Potato Hash with Onions & Peppers

Vidalia Onion Soup, Madeira and Ciabatta Croutons

Roasted Beef Filet, Cognac Peppercorn Sauce

Seafood Ravioli, Sun-dried Tomatoes, Alfredo Cream Sauce

Seasonal Vegetable Medley, Marinated Cherry Tomatoes, Shallot Butter

The Morning After $75

Served with Freshly Brewed Regular and Decaffeinated CoffeeAssorted Hot Teas, Orange Juice Grapefruit Juice & Cranberry Juice

Fresh from the Bakery: Croissants, Muffins, Danish Seasonal Fruit Preserves & Sweet Butter

Seasonal Sliced Fruit Platter & Berries

Assorted Bagels, Cream Cheese, Lite Cream CheeseCedar Wood Smoked SalmonSweet Butter, Preserves

Omelet Station made to order with:$150 per Chef Attendant per every 30 guestsFarm Fresh Eggs, Ham, Shrimp, Crab Scallions, Peppers, Tomato, Cheese

Applewood Smoked Bacon, Pork Sausage LinksHarbor Skillet Potatoes

Mini Cinnamon Sugar Donuts, Dipping SauceAlmond Brioche

5

Desserts Select (3)

Mini Dessert Tapas:Berry ShortcakeCaramel TartletBanana TartletTiramisuBrownieAssorted Macarons

THE MORNING BOOSTER $22 per guest Individual Fruit Salad Carrot Mini MuffinsAssorted “Kind” Bars

Smoothie Shooters with Bee Pollen: Mango & Orange, Celery & Apple

CANDY LAND $25 per guestLicorice, Chocolate Pieces, Chocolate Covered Raisins Gummy Bears, Skittles, M&M’s, Reese’s Cups

Izzy Sodas (1 per person)

CAMDEN YARDS $25 per guestSoft Pretzels: American Yellow, Grain & Dijon MustardsParmesan PopcornOld Bay Spiced Chips

Old Fashioned Root Beer (1 per person) SERENITY BREAK $22 per guestSeasonal Fruit Skewers, Yogurt Dipping Sauce Make Your Own Trail Mix: Assorted Peanuts, CashewsAlmonds & PistachiosDried Cranberries, Golden Raisins, BlueberriesWhite & Dark Chocolate Chunks

Filtered Cucumber Water Hot Teas

TEA TIME $25 per guestAssorted Afternoon Tea SandwichesScones, Tea Cookies Devonshire Cream, Lemon Curd

Hot English Breakfast & Herbal TeaFreshly Brewed Iced Tea

UTZ BREAK $22 per guestBags of Assorted Utz Chips & PretzelsDark & White Chocolate Dipped Pretzel Sticks

Cold Apple Cider

PRIME TIME $25 per guestMovie Theater Style Popcorn Freshly Made Caramel CornTheater Sized Boxes of Candy

Icy Cold Assorted Sodas (1 per person)

Breaks20 guest minimum • 1 hour serviceLess than 20 guests will incur a $95 labor fee

BALTIMORE TRIVIA

Edgar Allen Poe mysteriously died in Baltimore. His tombstone is at Westminster Hall and Burial Ground.

7

Healthy & Energy BoostsWhole Seasonal Fruit $48 per dozen or $5 each on ConsumptionFresh Fruit Kabobs, Honey Yogurt Dipping Sauce $60 per dozen Individual Organic Yogurt: Fruit, Plain & Low-Fat $7 each Bars: Cliff, Nature Valley, Kind (Assortment) $40 per dozen or $4 each on ConsumptionFruit & Nut Trail Mix $24 per pound (2 pound minimum)

Sweet TreatsMini Muffins (Assortment) $36 per dozenSelection of Breakfast Nut Breads (12 slices) $36 per platter Home-Style Cookies (Assortment) $44 per dozenDecadent Chocolate Brownies $46 per dozenCream Puffs $40 per dozenChocolate Dipped Strawberries $48 per dozen

Savory Tortilla Chips, Guacamole, Pico de Gallo (serves 12) $48 per platterArtisanal Cheese Board, Dried Fruits, Baguette (serves 12) $100 per platterFreshly Popped Popcorn, Butter or Truffle (serves 12) $40 per bowlHummus, Marinated Olives, Pita Bread (serves 12) $52 per platterBagged Utz Snacks: Plain & Flavored Chips, Pretzels (Assortment) $44 per dozen Garden Crudités, Buttermilk Dill Dip (serves 12) $48 per platterTea Sandwiches (select 3) $60 per dozen (2 dozen minimum) •Curried Chicken Salad, Poppy Seed Bun •Poached Shrimp & Cucumber Canapé, Mary Rose Sauce •Smoked Salmon Pinwheel, Lemon Caper Cream Cheese, Pumpernickel •Hummus, Shredded Carrots, Cucumber, Mini Pita •Traditional: Cucumber, Cream Cheese

BREAKS ALA CARTE

8

Freshly Brewed Iced Tea $75 per gallon

“Baltimore ½ and ½” Iced Tea & Lemonade $75 per gallon

Lemonade $75 per gallon

Freshly Brewed Lavazza Regular & Decaffeinated Coffee $89 per gallonAssorted Hot Teas

Assorted Retro Bottled Sodas $5.50 per bottle(Coke, Diet Coke, Sprite)

Vitamin Water, Red Bull & Red Bull Lite $6.50 per bottle

IZZE Sparkling Natural Sodas $6.50 per bottle

Bottled Water $5 per bottleStill: EvianSparkling: Badoit

A la Carte Beverages

THEMED BREAK ADD-ON BEVERAGES

9

Lunch BuffetsAll Lunch Buffets and Stations are served for a (2) hour period. Less than 20 guests will incur an additional $125 labor fee

All Lunch Buffets Include Coffee Service: Freshly Brewed Regular & Decaffeinated Coffee, Assorted Hot Teas

10

OLLIE’S BURGER BAR

11

SALADSSelect (2)•Romaine Hearts, Niçoise Olives, Parmesan Dressing•Chickpea & Carrot Salad, Citrus Vinaigrette•“Oil & Vinegar” Potato Salad, Chopped Eggs, Pickles•Country Slaw, Apple Cider Dressing•Greek Salad, Feta , Cucumber, Pepper, Tomato & Olive Oil

SIDESSelect (1)•Tater Tots, Smoked Ketchup•Natty Boh Battered Onion Rings•Sweet Potato Fries, Rosemary Salt

BURGERS (4 oz each) Select (3)•Kobe Beef, Smoked Ketchup, Sharp Cheddar•Lamb, Pickled Cucumber, Feta •Bison, Jack Cheese, Smokey BBQ Sauce•Turkey, Cranberry Mayo, Provolone•Salmon, Ginger & Green Onion•Crab Cake, Fennel Slaw, Grain Mustard Aioli

DESSERTS Select (3)•Caramel Tartlet: Assorted Nuts, Chocolate Chantilly •Banana Tartlet: Banana Custard, Vanilla Cream •Seasonal Panna Cotta•Tiramisu: Mascarpone Mousse, Coffee Syrup Lady Fingers, Chocolate Ganache•Cheesecake: Red Velvet, Milk Chocolate Truffle•Chocolate Tartlet: Chocolate Cream Seasonal Fruit, Almond Cake•Baltimore Custard: Peanut Butter, Peanuts Chocolate Glaze

All Lunch Buffets Include Coffee Service:Freshly Brewed Regular & Decaffeinated CoffeeAssorted Hot Teas

Add: Freshly Brewed Iced Tea or Lemonade: $75.00/per gallon

$60 per guest

B’MORE STREET FOOD

12

SALADSSelect (2)•Mesclun Greens, Radish, Herb Vinaigrette•Lentil & Root Vegetables, Balsamic Vinaigrette•Chickpea & Carrot Salad, Citrus Vinaigrette•“Oil & Vinegar” Potato Salad, Chopped Eggs, Pickles•Roasted Beets, Pink Grapefruit, Balsamic Dressing •Greek Salad, Feta , Cucumber, Pepper, Tomato & Olive Oil

SIDESSelect (1)•Sweet Potato Fries, Rosemary Salt•Corn on the Cob, Old Bay Butter•Old Bay Chips, Sea Salt

MAIN EVENTS Select (3)•Buttermilk Fried Chicken, Smokey BBQ Sauce•Asian Ribs, Shiitake Mushroom & Ginger Fried Rice•Roasted Bratwurst, Sauerkraut, Spicy Mustard, Poppy Seed Bun•Natty Bo Steamed Clams, Mussels, Corn, Potatoes•Fish Tacos with Local Catch, Shredded Cabbage, Spicy Aioli•Individual Anson Mills Grits, Barbequed Shrimp •Fish & Chips: Tempura Battered Cod, Malt Vinegar Fries, Tartar Sauce•Kobe Beef Hot Dog, Wasabi Mayo, Brioche Bun

DESSERTS Select (3)•Caramel Tartlet: Assorted Nuts, Chocolate Chantilly •Banana Tartlet: Banana Custard, Vanilla Cream •Seasonal Panna Cotta•Tiramisu: Mascarpone Mousse, Coffee Syrup, Lady Fingers, Chocolate Ganache•Cheesecake: Red Velvet, Milk Chocolate Truffle•Chocolate Tartlet: Chocolate Cream Seasonal Fruit, Almond Cake•Baltimore Custard: Peanut Butter, Peanuts, Chocolate Glaze



$56 per guest

13

SALADSSelect (2)•Mesclun Greens, Radish , Herb Vinaigrette•Chickpea & Carrot Salad, Citrus Vinaigrette•“Oil & Vinegar” Potato Salad, Chopped Eggs, Pickles•Country Slaw, Apple Cider Dressing•Greek Salad , Feta, Cucumber, Peppers, Tomato & Olive Oil

SANDWICHES Select (3)•Cajun Spiced Chicken, Spinach, Provolone Crispy Onions, Honey Mustard, Baguette

•Roasted Turkey Breast, Brie, Arugula, Cranberry Aioli Multigrain Baguette

•Classic Albacore Tuna Salad, Capers, Celery Bibb Lettuce , Whole Wheat Pita

•Smoked Ham & Swiss, Dijonnaise, Croissant

•Banh Mi: Roasted Pork, Lettuce, Pickled Carrots, Spicy Mayo, Baguette

•Grilled Portobello, Zucchini & Squash Herbed Goat Cheese, Spinach Tortilla Wrap

•BMT : Basil Pesto, Tomato, Fresh MozzarellaRosemary Foccacia

•Corned Beef Reuben: Sauerkraut, Swiss Thousand Island, Seeded Rye

•Baltimore Pit Beef, Caramelized Onion Horseradish Sauce, Sesame Bun

•Kobe Beef Hot Dog, Sauerkraut, Brioche Hot Dog Bun

SOUPSSelect (1)•Tomato Bisque, Basil Pesto•Chicken Tortilla Soup•Vegetable Minestrone, Pasta Pearls

DESSERTSSelect (3)•Banana Tartlet: Banana Custard, Vanilla Cream •Seasonal Panna Cotta•Tiramisu: Mascarpone Mousse, Coffee Syrup Lady Fingers, Chocolate Ganache•Cheesecake: Red Velvet, Milk Chocolate Truffle•Chocolate Tartlet: Chocolate Cream Seasonal Fruit, Almond Cake•Baltimore Custard: Peanut Butter, Peanuts Chocolate Glaze



$54 per guest

CROSS STREET SANDWICH CART

APPETIZERS •Arugula, Honeydew, Shaved Parmegiano, Balsamic Vinaigrette

•Insalata Caprese, Cow’s Milk MozzarellaVine Ripened Tomatoes, Basil

•Roasted Beets, CeleryPink Grapefruit, Gorgonzola, Baby Spinach

HOT SELECTIONS Orecchiette, Broccoli, ShrimpBlack Olives, White Wine Garlic Sauce

Baked Ziti: Beef Bolognese Mozzarella, Parmegiano

Chicken Milanese: Boneless Chicken Breast Caper Tomato Sauce, Parmesan Cheese

Grilled Mediterranean Vegetables Extra Virgin Olive Oil, Basil

Creamy Stone Mill Polenta White Truffle Oil, Parsley

DESSERTS

$52 per guest

TASTE OF LITTLE ITALY BUFFET

Baltimore’s Little Italy, situated just east of the Harbor East neighbor-hood, so named because of the large number of Italian immigrant fami-lies that moved into the area during the 20th century. The neighborhood is still home to a large and active Italian ethnic community. Located near newly desirable neighborhoods like Fells Point, Upper Fells Point and Harbor East, Little Italy’s housing market is very hot, not least because turnover is low in the tight-knit community. Little Italy is also notable as one of the safest neighborhoods in the city of Baltimore.

Each summer, the Little Italy community hosts an outdoor film festival. Free outdoor movies are projected onto a wall at the intersection of High and Stiles Streets. People bring chairs and blankets and watch the movie from a parking lot located at the intersection.

Former Speaker of the House Nancy Pelosi grew up in Baltimore’s Little Italy. Her father, Thomas D’Alesandro Jr., was mayor of the city.

DID YOU KNOW....?

14

Mini Cannolis

Seasonal Panna Cotta

Tiramisu: Mascarpone Mousse, Coffee Syrup Lady Fingers, Chocolate Ganache

All Lunch Buffets Include Coffee Service:Freshly Brewed Regular & Decaffeinated Coffee Assorted Hot Teas


15

$62 per guest

RAFA’S HOME COOKING

APPETIZERSChicken Tortilla Soup, Tortilla StripsSour Cream

Iceberg, Carrots, Avocado Cilantro Lime Dressing

Rafael’s Salsa, Tortilla Chips

HOT SELECTIONSBaked Spinach & Cheese Enchiladas

Grilled Chicken Quesadillas, PeppersQueso Fresco, Mexican Corn Sauté

Fish Tacos with Catch of the DayRed Cabbage Chiffonade, Spicy Aioli

SIDESMexican Rice, Tomatoes

Quick Seared Peppers, OnionsJalapeno & Queso Oaxaca

DESSERTS

Arroz con Leche

Dulce de Leche Panna Cotta

Cheesecake: Red Velvet, Milk Chocolate Truffle

Chocolate Tartlet: Chocolate Cream, Seasonal Fruit


Add: Freshly Brewed Iced Tea or Lemonade: $75.00 per gallon

$69 per guest

TASTE OF MARYLAND

16

APPETIZERSMaryland Crab & Oyster ChowderDouble Smoked Bacon, Oyster Crackers

Crab Deviled Eggs, Grain Mustard Crispy Shallots

HCC Greens, Local Cucumbers, TomatoRadish, Buttermilk Ranch Dressing

HOT SELECTIONSJumbo Lump Maryland Crab Cakes Lemon-Caper Remoulade

Chesapeake Spiced Rockfish Tarragon Sauce

Local Roasted Chicken BreastCreamy Mushrooms & Pearl Onions

SIDES Herb & Garlic Roasted Fingerling Potatoes

Sautéed Kale, Golden Corn, Shallots

DESSERTS Banana Tartlet: Banana Custard, Vanilla Cream

Maryland Seasonal Fruit Panna Cotta


Candy Bar: Chocolate Cream, Hazelnut Dacquoise, Praline, Chocolate Mousse



SOUPS

Potato & Roasted Garlic

Tomato Bisque, Basil Pesto

Chicken Tortilla, Tortilla Chips, Sour Cream

Vidalia Onion, Madeira, Ciabatta Croutons

Lentil & Vegetable Chowder

Maryland Crab: •Traditional Maryland Crab & Vegetable Chowder, Oyster Crackers • Cream of Crab, Brandy & Tarragon Cream

SALADS

Mesclun Greens, Radish, Herb Vinaigrette

Romaine Hearts, Niçoise Olives, Parmesan Dressing

Spinach, Maytag Blue Cheese, Raspberries, Sherry Vinaigrette

Roasted Beets, Pink Grapefruit, Balsamic Dressing, Organic Greens

Plated LunchSELECT (2) COURSE PLATED LUNCHEON $54

SELECT (3) COURSE PLATED LUNCHEON $63

SELECT (4) COURSE PLATED LUNCHEON $69Less than 20 guests will incur an additional $150 labor fee

APPETIZERS

17

ENTRÉES

POULTRY Thyme & Honey Roasted Chicken Breast, Natural Jus Fingerling Potatoes & Green Beans

Grilled Chicken Paillard, Marinated Cherry Tomato Salsa Green Vegetables & Wild Rice Pilaf

Roasted Lemon Chicken Cobb SaladField Greens, Soft Boiled Eggs, Prosciutto, Marinated Tomatoes Tarragon Dressing

BEEFGrilled Skirt Steak, Chimichurri Broccolini, Yucca Fries

Cassarechia Pasta, Italian Meatballs, Tomato Marinara Shaved Parmegiano, Garlic Crostini

SEAFOODAtlantic Sword Fish, Lemon Caper Salsa Warm Potato Leek Salad, Sugar Snaps

Soy Glazed Salmon, Citrus Sauce Ginger Steamed Bok Choy, Jasmine Rice

Blackened Tuna Niçoise Salad Green Beans, New Potatoes, Romaine Hearts , Black OlivesMiso Dressing

Jumbo Lump Maryland Crabcake, Sweet Corn & Potato Hash, Cauliflower Puree, Tarragon OilAdditional $8 per guest

DESSERTS


Candy Bar: Hazelnut Dacquoise, Praline, Chocolate Cream, Chocolate Glaze

Caramel Tart: Assorted Nuts, Chocolate Chantilly

Meringue Cake: Seasonal Fruit Mousse, Sponge Cake

All Plated Lunches Include Coffee Service:Freshly Brewed Regular & Decaffeinated Coffee Assorted Hot Teas


Plated Lunch

18

Butlered Hors d’Oeuvres

CHILLED:

Smoked Salmon Napoleon, Salmon Roe $7

Bocconcini & Cherry Tomato Skewer, Basil Oil $6

Wood Roasted Vegetables $6Cherry Glenn Goat Cheese, Spinach Cone

Prime Beef Tenderloin Tartar $7Horseradish Creme, Crispy Caper, Sesame Cone

Ahi Tuna Poke, Ginger $7Scallion, Squid Ink Cone

Charcuterie Skewer – Manchego $6Salami, Capicola, Spanish Olive

Lobster “BLT”, Crispy Pancetta $7Tomato Chili Jam, Plantain Chip

Maryland Crab & Corn Salad, Cucumber Cup $7

Watermelon & Goat Cheese $6Sea Salt & Extra Virgin Olive Oil

Smoked Trout Mousseline $6Pink Grapefruit, Crispy Fruit Bread

Foie Gras & Black Pepper Macaroon $7

Toy Box Tomato Filled with Baba Ganoush $6

Prosciutto & Marscapone Cannoli $6

Madeleine, American Caviar $6& Crème Fraiche

Bacon & Cheese Deviled Egg $5

HOT:

Wild Mushroom & Truffle Arancini $6

Macaroni & Cheddar Fritter $6

Crispy Mini Vegetable Spring Rolls, Sweet Chili Dip $5

Vegetable Samosa, Tamarind Sauce $6

Mini Maryland Crabcake, Lemon Caper Remoulade $7

Lobster Grilled Cheese Sandwich, Smoked Ketchup $6

Shrimp & Crab Fritter, Toasted Coconut $6

New Zealand Lamb Chop, Minted Lime Jam $8

Crispy Maryland Oyster, Old Bay Aioli $6

Kosher Hot Dogs in Crispy Pastry, Trio of Mustards $6

Sesame Chicken Strips, Blossom Honey Mustard $6

Butternut Squash Soup Shooter, White Truffle Oil, Chive $6

Maui Onion & Gruyere Tartlet $5

Buffalo Chicken Meatball, Buttermilk Ranch Dip $6

Seared Scallop, Wild Mushroom Mousseline $7

Priced Per Piece • Minimum of 25 Pieces Per Item

20

Reception Stations

SUSHI & ROLLS $45 Assorted Maki, NigiriSeared Ahi Tuna, Salmon Tataki, Mango Relish Jicama Slaw, Pickled Ginger, SoyFresh Wasabi, Ponzu

CHESAPEAKE BAY SEAFOOD BAR $42Chesapeake Oysters Sustainable Shrimp Cocktail, Crab ClawsCocktail Sauce, Mary Rose, Brandy Mustard Aioli Apple Cider Mignonette, Lemon Wedges

Based on (3) Shrimp, (2) Oysters(2) Crab Claws per guest

OYSTERS XO $ MKPTraveling Oyster Bar:The Oyster Chefs dress tailored-to-the-event outfits and mingle with the guests, shucking and serving tasty oysters from the buckets around their waist. The oysters are Premium East and West Coast Oysters straight from the oyster farms.

SLIDER STATION $26 (3 pieces per person)Kobe Beef, Smoked Ketchup, Sharp CheddarLamb Burger, Pickled Cucumber, FetaCrab Cake, Fennel Slaw, Ginger Watercress AioliJars of Pickles, Onions, Seasonal Pickled Vegetables

GRILLED CHEESE STATION $22Cheddar, Goat, Mozzarella Cheese Lobster & Tarragon, Sharp Cheddar Virginia Ham & Swiss, Gruyere Tomato & Gin ShootersAssorted Mustards, Mostarda Puree, Smoked Ketchup

ASIAN STATION $30Asian Style Pork Ribs, Sesame, Green OnionsAssorted Steamed & Fried Dim Sum Sweet Chili Dip, Soy, PonzuRamen Noodles with Chicken, Mushrooms Ginger Pho Broth

FLATBREADS BOARD $25Pepperoni, Italian Sausage, Ham, MozzarellaMediterranean Vegetables, Olives, Goat CheeseFresh Burrata, Basil, Oregano Grated Parmegiano, Chili Oil

THE BIG EASY $30Individual Shrimp & Cheese GritsSeafood & Sausage Jambalaya, White RiceMuffulatta, Salami, Mortadella, Capicola, Provolone Olives, Spicy Mayo, Pepperoncini

Minimum of 20 guests per station • less than 20 guests will incur an additional $200 labor feeAll Reception Stations are served for a (2) hour period.

21

Reception Stations

COMFORT FOOD $30Crispy Chicken Strips & Home FriesMaryland Crab & Spinach Dip, Old Bay ChipsLobster Corn Dogs, Ginger Watercress Aioli

SATAYS, KABOBS AND SKEWERS $30 Marinated & Grilled: •Beef •Chicken •LambHarissa, Tzaziki, Chef’s Steak SauceWarm Naan Bread

LEXINGTON MARKET $30Individual Mac ‘N Cheese, Aged Amish Cheddar & Parmesan CrumbsCrispy Berkshire Pork Belly, Buttermilk Whipped Potatoes, Flying Dog Beer SauceCrispy Chicken Strips & Home Fries

LITTLE ITALY PASTA STATION $26Whole Wheat Penne, Beef Bolognese & BalsamicSeafood Ravioli, Parmesan Cream Sauce, Oven-Dried TomatoesWild Mushroom Risotto, White Truffle Butter & HerbsGarlic Bread

ITALIAN ANTIPASTO $25Prosciutto di Parma, Sopresata, Salumi, Taleggio, Aged Parmegiano Wood Roasted Mediterranean VegetablesOrange Marinated Olives, ArtichokesFocaccia, Grilled Garlic Baguette

Minimum of 20 guests per station • less than 20 guests will incur an additional $200 labor feeAll Reception Stations are served for a (2) hour period.

22

All Carving Items Served with Mini Brioche Buns

HERBED ROASTED BEEF TENDERLOIN $390Red Wine Sauce, Horseradish Cream(serves 20)

SEA SALT & MUSTARD ROASTED BEEF SIRLOIN $325 Horseradish Cream, Homemade Steak Sauce (serves 20)

GARLIC & CUMIN MIDDLE EASTERN SPICED LEG OF LAMB $300 Mango Chutney, Cucumber Raita(serves 20)

HERBS DE PROVENCE & CITRUS SLOW ROASTED TURKEY BREAST $350 Cranberry Orange Compote, Giblet Gravy (serves 40)

ROSEMARY ATLANTIC SALMON FILLET $240 Dill Mustard Sauce(serves 20)

LEMON ZEST & SAFFRON WHOLE ROASTED ROCKFISH $300 Blood Orange Butter Sauce (serves 20)

Carving Stations require (1) Chef attendant per 50 guests • $150 Per Attendant

FROM THE GARDEN $20Seasonal Vegetables CruditéCucumber Lettuce RollsButtermilk Dill Ranch, Garlic HummusTomato Gazpacho ShootersTomatoes, Olives

ARTISANAL CHEESE BOARD $20Dried & Fresh Fruit, Honey CombBaguette, Crackers, Fruit Crisps

CHARCUTERIE BOARD $24Cured & Smoked Meats Prosciutto, Salami, PateAssorted Mustards, Pickled Vegetables

GREEK TOWN PLATTER $20Hummus, Baba Ganoush, Tabbouleh SaladStuffed Grape Leaves, Olives Labne, Toasted Pita Chips

CHIPS & DIP $18Old Bay Chips, Pickle Dip Tortilla Chips, Fresh Salsa & GuacamoleCrab & Spinach Dip, Pita Chips

Less than 20 guests will incur an additional $200 labor feeAll Reception Stations are served for a (2) hour period.

Prices are per Person

RECEPTION ADD-ONThe Carving Station

23

ICE CREAM SUNDAE BAR* $20Vanilla, Chocolate, and Strawberry Ice CreamsToppings include: Oreo Crumbs, Chocolate Shavings, Fresh Whipped Cream Mini M&Ms, Sprinkles, Maraschino Cherries, Caramel & Chocolate Sauces

SNO-BALL STATION*Finely Shaved Ice, Flavored Cane Sugar Syrup, Paper Cone $20

Ask your Catering Manager about making it a “Boozy Snow Ball Station”

COBBLER BAR* $20Two Warm Seasonal Fruit Cobblers with choice of Vanilla Streusel or Cubed PoundcakeFreshly Whipped Cream

S’MORES STATION* $20Make your own S’mores: A table-top fire pit & pyramid of Chocolate Bars, Marshmellows, & Graham Crackers

ASSORTED MINIATURE DESSERT BAR An assortment of our mini pastry selections: •Banana Tartlet •Caramel Tartlet •Mini Candy Bar •Mini Cheesecake •Mini Cannolis •Seasonal Panna Cotta •Tiramisu •Assorted French Macarons •Baltimore Custard •Chocolate Tartlet •Lemon Meringue Tartlet •Assorted Mini Cookies •Cream Puffs •Red Velvet Cheesecake Pops •Mixed Berry Shortcake Verrine

Select Four Miniatures $40Select Six Miniatures $50Select Eight Miniatures $60

*(1) Service Attendant Required Per 50 Guests • $150 Per Attendant

Baltimore resident John Waters is an American filmmaker, actor, stand-up comedian, writer, journalist, visual artist, and art collector, who rose to fame in the early 1970s for his transgressive cult films. Waters’ 1970s and early ‘80s trash films feature his regular troupe of actors known as Dreamlanders.

After the success of the original film version of Hairspray, Waters’s films began featuring familiar actors and celebrities.

He is recognizable by his trademarkpencil-thin moustache, a look he has retained since the early 1970s.

Dessert Stations QUIRKY BALTIMORE

24

Plated Dinner Less than 20 guests will incur an additional $200 labor fee

SALADS

Baby Romaine HeartsOlive Oil Marinated Cherry TomatoesShaved Parmegiano, Crispy Onions Buttermilk Ranch Dressing

Cucumber Wrapped Organic Field GreensOven Dried Roma Tomatoes, Hazelnut Dressing

Baby Spinach, Port Wine Poached Pears Maytag Blue Cheese, Apple Cider Vinaigrette

Young Arugula, Pickled Celery, Dried CranberriesPinenut Crusted Goat Cheese MedallionAged Balsamic Vinaigrette

Endive & Watercress Salad, Jicama, Pear Toasted Pecans, Citrus Vinaigrette

SOUPS

Wild Mushroom Bisque, Truffle Cream Fraiche

Celery & Pear Soup, Black Walnuts, Blue Cheese

Maryland Crab & Corn Chowder, Old Bay Croutons

Maine Lobster Bisque, Brandy, Tarragon Cream

Golden Chicken Consommé, Herb GnocchiWild Forest Mushrooms

(3) COURSE PLATED DINNER*First Course, Entrée & Dessert

Vegetarian $85Poultry $85 Seafood $90Meat $90Duo $110*Pre-selected choice entrée add $20 per guest

(4) COURSE PLATED DINNER**First Course, Appetizer, Entrée & Dessert

Vegetarian $100Poultry $100Seafood $110Meat $110Duo $130**Tableside choice entrée (4-Course Plated Dinner only) add $20 per guest

FIRST COURSE

25

Plated Dinner SEAFOODRoasted Atlantic HalibutSaffron Risotto, Roasted Green Beans

Pan Roasted Chesapeake Rockfish Citrus Butter Sauce, Marble Fingerling Potatoes, Kale, Pinenuts

Grilled Atlantic Salmon, Saffron SauceTwice Baked Dill PotatoesGinger Steamed Bok Choy

Maryland Jumbo Lump Crab Cake, Caper SauceCorn, Fava Bean & Fingerling Potato Hash

Roasted Rainbow Trout, Peanut Potatoes Zucchini, Squash, Blood Orange Oil

MEATGrilled Beef Filet, Truffle Potato PureeFine Green Beans with Shallots, Merlot Demi Glaze

Pepper Crusted New York Strip SteakGarlic Herb Butter Creamed Spinach FlanWild Mushroom Potato Gratin

Twelve-Hour Braised Boneless Beef Short RibCrushed Sweet Potatoes, Petipan Squash Medley

Slow Braised Veal Ossobuco, Madeira SauceGolden Potato Gratin, Seasonal Asparagus

POULTRYThyme & Lemon Roasted Chicken BreastMasala Jus, Garlic Mashed PotatoRagout of Wild Mushroom & Corn

Spinach & Ricotta Stuffed Chicken BreastMadeira Sauce Crushed Sweet PotatoesRainbow Chard, Honey Roasted Pearl Onions

Honey & Coriander Hudson Valley Duck BreastDrunken Shallots, Duck Confit CroquetteCreamed Black Kale, Cassis Sauce

DUOBeef Filet & Maryland Crab Cake, Red Wine SauceCorn & Fava Beans Risotto, Heirloom Carrots

Beef Short Rib & Maine Lobster ClawWhipped Potatoes Jumbo AsparagusCabernet Red Wine Sauce

VEGETARIANGrilled Mediterranean Vegetable StackSaffron Potato, Filled Vidalia Onion, Cherry Tomato Coulis

Beluga Lentil Baked in Crispy Brek Dough Curried Onion Soubise, Honey Roasted Baby Zucchini

Baked Anson Mills Polenta, Mediterranean RatatouilleSpinach Roasted Garlic Sauce

Wild Mushroom Ravioli, Roasted Butternut SquashGarden Marinara Sauce, Toasted Pumpkin Seeds

ENTRÉESAPPETIZERSCHILLEDHawaiian Ahi Tuna Three Ways: Blackened, Poke, Creamy Asian Slaw, Cucumber

Chilled Maine Lobster Salad, Pickled CarrotsAvocado Mousse, Yuzu Oil

Maryland Crab Roll, Wasabi Tobiko, Dill Greek Yogurt

Vine Ripe Tomatoes, BurrataSourdough Croutons, Micro Basil, Aged Balsamic

Smoked Salmon Mille-Feuille Horseradish Crème Fraiche, Caviar

HOTOrange & Juniper Marinated Crispy Pork Belly Creamy Grits, Peanuts, Scallion Oil

Maryland Crab CakeRoasted Golden Corn, Watercress Aioli

Barbeque Octopus, Fire Roasted Peppers Golden Corn, New Potatoes, Sauce Picante

Wild Mushroom & Ricotta Cannelloni Parmesan Cream, Truffle Oil

Seared Diver ScallopSautéed Rainbow Chard, Sea Urchin Sauce

26

Plated Dinner DESSERTS

Blueberry Tart: Vanilla Clafouti, Fresh Blueberries, Caramel

Mango-Lime Cake: Lime and Mango Mousse, Almond Cake, Fresh Whipped Cream

S’mores Tart: Chocolate Ganache, Toasted Meringue, Chocolate Textures

Vanilla Panna Cotta: Fresh Fruit, Candied Violet Flower, White Chocolate Pearls

Baltimore Custard: Peanut Butter Powder, Caramel, Maldon Sea Salt

Charm City TrioA sample of three miniatures from the selection of desserts above.

27

Restaurant-style menus offered in event space, allowing for guests’ individual preferences in distinct dining settings with unbelieveable views.POP-Up Restaurant

28

50 guest minimum • 80 guest maximum • $150 per guest

APPETIZERSSelect (1) Tableside

Mini Iceberg Wedge, Buttermilk Ranch Double Smoked BaconMaytag Blue Cheese Crumbs

Maryland Old Bay Shrimp CocktailVodka Cocktail Sauce

Baked Oysters RockefellerHorseradish Creamed SpinachBacon Hollandaise

MAIN EVENTSSelect (1) Tableside

Grilled Beef Tenderloin (8 oz)

NY Strip Steak(12 oz)

Double Cut Lamb Chops

TABLESIDE SAUCES AND SIDES

Red Wine Demi, BéarnaisePeppercorn Mushroom, Steak Sauce

Creamed Spinach, Roasted Fingerling PotatoesYucca Fries, Seasonal Vegetable Medley

DESSERTS Select (1)


Candy Bar: Hazelnut DacquoisePraline Chocolate Cream, Chocolate Glaze

Caramel Tart: Assorted Nuts, Chocolate Chantilly

Meringue Cake: Seasonal Fruit MousseSponge Cake

STEAK HOUSE

POP Up Restaurant

29



Crab & Corn Chowder

Crab & Spinach Dip, Warm Baguette

Spinach Salad, Crispy Onion Strips Warm Bacon Balsamic Vinaigrette

MAIN EVENTSServed Family Style

Steamed Crabs

Corn on the Cob, Parsley Butter

Steamed Red Bliss Potatoes

Country Style Cole Slaw

Potato Salad

DESSERTS Select (1)

Cheesecake: Red VelvetMilk Chocolate Truffle


Caramel Tart: Assorted NutsChocolate Chantilly


CRAB FEAST

Restaurant-style menus offered in event space, allowing for guests’ individual preferences in distinct dining settings with unbelieveable views.

POP Up Restaurant

30



Beef Carpaccio, Cipriani Shaved Parmegaino

Caprese Salad, Cow’s Milk Mozzarella Fine Ripe Tomatoes, Basil, Extra Virgin Olive Oil

Melon & Prosciutto di Parma SaladMint, Extra Virgin Olive Oil


Veal Milanese, Arugula Salad, Shaved Fennel, Lemon Caper Sauce

Seafood Ravioli, Alfredo Sautéed Spinach, Pinenuts

Shrimp Scampi, White Wine GarlicSoft Polenta, Broccolini

DESSERTS Select (1)



Caramel Tart: Assorted NutsChocolate Chantilly


LITTLE ITALY


POP Up Restaurant

31



Cold Smoked Trout, Oil & Vinegar Potato SaladFresh Horseradish

“Obatzda” Bavarian Cheese Dip, Soft Pretzel

Wurst Salad, Onions, Vinaigrette Dressing


Sausage Plate (Bratwurst, Wiener, Weisswurst)

Sour Beef, Gingerbread Sauce Potato Dumplings

Pork Schnitzel, Lemon

Assorted Mustards, Freshly Baked Rolls & Breads

FAMILY STYLE SIDES

Potato Salad

Cole Slaw

Sauerkraut

DESSERTS Select (1)

Black Forest Tart


German Chocolate Cake


OKTOBERFEST


Local Bounties Buffet

APPETIZERS

Maryland Crab & Oyster ChowderSpinach & Crab Dip, Pita Chips Old Bay Potato Chips

Selection of Imported & Domestic CheeseFresh & Dried Fruit

Field Greens, Marinated Cherry Tomatoes, Radish, Snipped HerbsApple Cider Vinaigrette

Grilled Seasonal Vegetables, Local Goat Cheese Extra Virgin Olive Oil & Hazelnuts

ENTRÉES

Maryland Jumbo Lump CrabcakesCaper Lemon Remoulade

Pan Roasted Rockfish Fillet Saffron Tomato Sauce

Grilled Petite Beef Filet Green Peppercorn Brandy Sauce

SIDESRoasted Fingerling Potatoes with Herbs & Garlic

Brussel Sprouts with Pancetta, Apple Cider

DESSERTSSelect (4)

Caramel Tartlet: Assorted Nuts, Chocolate Chantilly

Banana Tartlet: Banana Custard, Vanilla Cream

Mini Cannolis

Seasonal Panna Cotta

Tiramisu: Mascarpone Mousse, Lady Fingers Macerated in Coffee Syrup, Chocolate Ganache


Chocolate Tartlet: Chocolate Cream Seasonal Fruit, Almond Cake

Baltimore Custard

Assorted Macarons

Candy Bar: Chocolate Cream, Hazelnut Dacquoise, Praline, Chocolate Glaze

32

$99 Per Guest20 guest minimum • less than 25 guests will incur an additional $200 labor feeAll Dinner Buffets are for a (2) hour period.

Late Night Snacks & Sweets

SNACKS STATION$20 per guest • Select (3)

Mini Beef Sliders, Aged CheddarSmoked Ketchup

Pulled Pork NachosSalsa & Sour Cream

Crispy Chicken Tenders, Home Fries Chef’s BBQ Sauce

Cajun Grilled Chicken QuesadillasSalsa & Sour Cream

Individual Sweet Potato Fries Rosemary Aioli

Mini Bacon Grilled Cheese Sandwiches

Beer Battered Onions Rings, Ranch Dip

“Little” Cones with Cod Fish & Chips Home Fries

Pulled Short Rib TaquitosShredded Cabbage, AvocadoMango Salsa

Mini Pigs in BlanketsSpicy Dijon Mustard

33

SWEETS STATIONS

CANDY CORNER $12Assorted Candy to Include M&M’sHershey’s Kisses, Mini Candy Bars Mike & Ikes, Caramel Popcorn

COOKIE JAR $10An Assortement of Freshly Baked Cookies from our Pastry Kitchen to Include Everything, Peanut ButterOatmeal & Chocolate Chip

DONUTS $14Warm Fried Mini DonutsCinnamon SugarGlazed Mini DonutsRaspberry, Caramel & Chocolate Dipping Sauces

BANQUET BEVERAGES

SIGNATURE BRANDS $12

Skyy VodkaBeefeater GinEspolon TequilaDon Q RumJohnny Walker RedJim Beam BourbonJack Daniels WhiskeyBushmill’s Irish WhiskeyCourvoisier VSOP

PREMIUM BRANDS $14

Grey Goose VodkaAbsolut VodkaTanqueray No. Ten GinPatrón Tequila10 Cane RumJohnny Walker BlackMakers Mark BourbonCrown Royal WhiskeyJameson Irish WhiskeyCourvoisier VSOP

35

SUPERIOR BRANDS $16

Belvedere VodkaTito’s VodkaHendrick’s GinPartida Añejo TequilaFlor de Cana 4 Year RumMacallan 15 Year Single MaltBlanton’s Single Batch BourbonBulleit Small Batch Rye WhiskeyKnappogue Castle Single Malt Irish WhiskeyRemy Martin XO Cognac

ADDITIONAL PRICING

Imported Beer $7.00 Domestic Beer $6.00 Signature Wine $10.00Premium Wine $12.00 Superior Wine $14.00Cordials $12.00 Soft Drinks $5.50 Bottled Water (Still) $5.00 Bottled Water (Sparkling) $5.00 * Martinis will incur a $2.00 upcharge per cocktail

PREMIUM BRAND PACKAGE

First Hour $25Each Additional Hour $14

SIGNATURE BRANDS PACKAGE


All hourly beverage packages include:

Full Selection of Spirits Assorted Domestic & Imported BeersFour Seasons Wine SelectionsSparkling WineSoft DrinksFruit JuicesStill, Sparkling, Mineral Waters

HOSTING BY THE HOUR

HOSTED CONSUMPTION BAR*

SUPERIOR BRANDS PACKAGE


Sparkling Wine: François Montant Brut

Choice of (3) Premium brand wines

Sparkling Wine: Enza Prosecco

Choice of (2) Signature brand wines

Sparkling Wine: Louis Roederer

Choice of (4) Superior brand wines

BANQUET BEVERAGES

SPARKLING & CHAMPAGNE

Enza Prosecco - Treviso, Italy (40)Francois Montand Brut Rosé - France (45)Francois Montand Brut - France (45)Domaine Chandon Brut Classic NV - Napa Valley, California (55)Ferrari Brut Blanc de Blancs NV - Trento, Italy (85)Moët & Chandon Brut Imperial NV - Epernay, France (129)Veuve Clicquot Brut Yellow Label NV - Reims, France (154)Ruinart Blanc de Blancs NV - Reims, France (171)

SAUVIGNON BLANC

Wither Hills - Wairau Valley, New Zealand (42)Honig - Napa Valley, California (49)Cliff Lede - Napa Valley, California (54)Delaporte Sancerre - Loire, Fance (61)Cloudy Bay - Marlborough, New Zealand (72)

36

CHARDONNAY

Stone Barn - California (32)Tortoise Creek Jam’s Blend – California (38)HandCraft - California (40)Macrostie - Sonoma Coast, California (54)Iconoclast - Russian River Valley, California (56)Chalone Reserve - Central Coast, California (79)Ramey Ritchie Vineyard - Russian River Valley California (142)

OTHER WHITE OPTIONSPighin, Pinot Grigio - Friuli, Italy (36)Dr. Hermann H Riesling - Mosel, Germany (48)Hedges Estate CMS White - Columbia Valley, Washington (41)Château du Montfort - Vouvray, France (58)Palazzo Cuvée Blanc - Napa Valley, California (78)

CABERNET SAUVIGNON & CABERNET BLENDS

Santa Luz Alba - Valle Central, Chile (32)Hedges Estate CMS Red - Columbia Valley, Washington (41)Hahn Winery - Central Coast, California (46)Katherine Goldschmidt - Alexander Valley, California (62)Chappellet Cervantes Mountain Cuvée - Napa Valley California (63)Justin - Paso Robles, California (64)Iconoclast - Stags Leap District, California (68)Daou Vineyards - Paso Robles, California (72)Yalumba The Cigar - Australia (72)Honig - Rutherford, Napa Valley, California (93)Sequoia Grove - Napa Valley, California (144)

PINOT NOIR

Hob Nob - Languedoc-Roussillon, France (33)Tortoise Creek Les Oliviers - France (38)Murphy Goode - California (45)Flor de Campo - Central Coast, California (56)Schug - Sonoma Coast, California (59)Hartford Court - Russian River Valley, California (67)Domaine Serene Evenstad Reserve - Willamette Valley Oregon (149)

OTHER RED OPTIONS

Santa Ema Merlot - Chile (32)Rocca delle Macie - Chianti Classico, Italy (39)Alexander Valley Vineyards - Syrah, California (43)Valentin Bianchi Malbec - Argentina (46)Numanthia Termes - Toro, Spain (62)Candor, Merlot - Paso Robles, California (69)Molly Dooker Blue Eyed Boy Shiraz - McLaren Vale, Australia (98)Molly Dooker Carnival of Love Shiraz - McLaren Vale, Australia (132)

BANQUET WINE LIST WHITE

RED

Tableside Choice of Entrée (additional service time required)

Upgrade your wine

Add an hour to your bar package

Martini StationSelect up to four of the following:Bellini Martini, Melon Martini, Dirty MartiniChocolate Martini, Apple Martini, Lychee MartiniFrench Martini, Cosmopolitan

Flavored ButterSelect one of the following:Baltimore Butter with Old Bay & Lemon ZestCafe de Paris Butter with fine herbs & CognacTuscan Butter with Parmesan & Trufflle

Intermezzo(200 guests or less)Select one of the following:Champagne SorbetOrange and Aperol SorbetFresh Green Apple SorbetFresh Pear Sorbet

Bottled Still/Sparkling Water Service with Dinner

add $15 per person

Market Price

add $10 for Signatureadd $12 for Premiumadd $14 for Superior

add $14 per person

add $2 per person

add $8 per person

add $10

ENHANCEMENTS

Head Count GUARANTEEThe guaranteed number of attendees at the Event must be communicated to the Catering Office at the Hotel not less than three (3) full working days, excluding holidays, prior to the Event (for events that occur on a Monday, guarantees must be received by 12:00 noon on the preceding Thursday). Final charges will be based on the greater of (a) the guaranteed number of attendees (or the number of persons for which the Event was originally booked, if no guaranteed number was provided) or (b) the total number of attendees served.

Food RulesMEAL SUBSTITUTIONSIt is our intention to accommodate special requests due to dietary restrictions. These requests must be provided three (3) full working days prior to the function.

TAXABLE SERVICE CHARGE AND FEESAll food and beverage prices are subject to Service and Administrative Fees. Food will be taxed at 6% and Alcohol at 9% state tax.

BUFFETSBanquet buffets offer a specific quantity of food. Food preparation is based on one serving per person. Additional servings may be purchased at appropriate prices. Banquet buffets are also designed for duration of up to two hours. Buffets scheduled for longer than two hours will incur additional charges.

General Information FOOD & BEVERAGEAll food and beverage items must be purchased exclusively from the Four Seasons Hotel Baltimore and consumed in the designated function areas. No food or beverage of any kind can be brought into the Hotel by the Patron without the written permission of the Hotel. If written permission is obtained, any such food or beverage will be subject to such labor or other charges as the Hotel deems necessary. The Four Seasons Hotel Baltimore is the only licensed authority to serve and sell alcoholic beverages on the grounds; therefore, alcoholic beverages purchased outside of the hotel are not permitted for sale or service on the hotel property.

CONSUMER ADVISORYConsuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of food borne illness.

Audio VisualAudio Visual equipment is available on property through SWANK Audio Visuals.

ENTERTAINMENT AND DECORYour Catering and Conference Services Manager can assist with coordination of a full array of entertainment and décor options. Contact your Catering and Conference Services Manager for a confirmed quote.

SIGNAGESigns and registration tables in a public area, such as the hotel lobby and motor entrance, are strictly prohibited. Signs in the vicinity of the function spaces are to be professionally printed and approved by the General Manager. The posting of any items (posters, signs, etc.) on any function room walls or doors is strictly prohibited. Arrangements may be made for complimentary easels.

Coat Check ServiceCoat Check Services will be provided upon request at a charge of $150 per attendant, plus Marylnd State Tax. For Events larger than 200 guests, we recommend at least two attendants.

Shipping701 Aliceanna Street, Baltimore, MD 21202

SecurityThe hotel will not be responsible for the damage or loss of any equipment or articles left in the hotel prior to, during or following a banquet function. Arrangements must be made in advance for security of exhibits, merchandise, valuables or articles setup for display. Staff keys for office and storage rooms are available.

NON-SMOKING ESTABLISHMENTFour Seasons Hotel Baltimore, in accordance with Maryland State Law, prohibits smoking in all areas. Smoking is prohibited in all public buildings within Maryland State, as well as within 25 feet of any entrance door.

STORAGE & PACKAGESAll incoming packages should be addressed with the name of the Catering and Conference Services Manager, name of the group or event, and the dates of the program. Please advise your Catering and Conference Services Manager of large shipments in advance, as it may be necessary to arrange offsite storage at the client’s expense. Boxes or freight over 75 pounds cannot be accepted.

FOUR SEASONS HOTEL BALTIMORE

ADDRESS

PHONE

ONLINE

200 International Drive, Baltimore, MD 21202

+1 410.576.5800

CONTACT

catering menu - luxury hotels | four seasons · catering menu four seasons baltimore . oliver...

Documents