event menus - omni hotels & resorts
TRANSCRIPT
B R E A K F A S T | 3
TA B L E O F CO N T E N T S
B R E A K S | 8
L U N C H | 1 0
D E T A I L S | 2 8
D I N N E R | 2 1
R E C E P T I O N | 1 6
B E V E R A G E S | 2 5
B R E A K F A S T | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 3
All continental breakfast is served with your choice ofchilled fresh orange juice, apple juice, cranberry juice, freshlybrewed regular coffee, decaffeinated coffee and assorted organicherbal teas.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
KEEP IT S IMPLEDiced fruits | Cantaloupe, honeydew and pineapple
Whole fruits | Apples, oranges and bananas
Assorted house baked Danishes, muffins and bagels
Sweet cream butter and peanut butter
House made jams | Strawberry, blackberry and blueberry
Whipped local cream cheese
29 per person
THE SUNRISEDiced fruits | Cantaloupe, honeydew and pineapple
Whole fruits | Apples, oranges and bananas
Assorted house baked Danishes and bagels
Sweet cream butter and peanut butter
House made jams | Strawberry, blackberry and blueberry
Whipped local cream cheese
Individual yogurts, cereals and milk
31 per person
FRESH STARTDiced fruits | Cantaloupe, honeydew and pineapple
Whole fruits | Apples, oranges and bananas
Assorted house baked Danishes, muffins and bagels
Sweet cream butter, peanut butter and almond butter
House made jams | Strawberry, blackberry and blueberry
Whipped local cream cheese
Individual yogurts, cereals and milk
Steel-cut oatmeal | Brown sugar, rasins and pecans
34 per person
CO N T I N E N TA L
B R E A K F A S T | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 4
All breakfast buffets are served with your choice of chilled freshorange juice, apple juice, cranberry juice, freshly brewed regularcoffee, decaffeinated coffee and assorted organic herbal teas.Based on one hour of continuous service. Available for groupsof 25 or more. Additional 200 fee for groups under 25.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
GENERAL PUBLIC
CL ASSICSDiced fruits | Cantaloupe, honeydew and pineapple
Whole fruits | Apples, oranges and bananas
Assorted house baked Danishes, croissants and muffins
Sweet cream butter, peanut butter and almond butter
House made jams | Strawberry, blackberry and blueberry
Whipped local cream cheese
Individual yogurts | Blueberry, strawberry and vanilla
Assorted cereals
Steel-cut oatmeal with brown sugar, raisins and pecans
Scrambled eggs with fresh chives
MEATS | CHOICE OF ONEPecanwood smoked bacon or sausage links
POTATOES | CHOICE OF ONERoasted red wedge potatoes
Diced potatoes
Hash brown potatoes with peppers and onions
42 per person
THE COASTAL
CL ASSICSDiced fruits | Cantaloupe, honeydew and pineapple
Whole fruits | Apples, oranges and bananas
Assorted house baked Danishes, croissants and muffins
Sweet cream butter, peanut butter and almond butter
House made jams | Strawberry, blackberry and blueberry
Whipped local cream cheese
Individual yogurts | Blueberry, strawberry and vanilla
Assorted cereals
Steel-cut oatmeal with brown sugar, raisins and pecans
Scrambled eggs with fresh chives
MEATS | CHOICE OF ONEPecanwood smoked bacon or sausage links
POTATOES | CHOICE OF ONERoasted red wedge potatoes
Diced potatoes
Hash brown potatoes with peppers and onions
FROM THE GRIDDLENilla Wafers crusted French toast with banana whipped cream, blueberry maple syrup and powdered sugar
44 per person
B U F F E T S
B R E A K F A S T | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 5
All breakfast buffets are served with your choice of chilled freshorange juice, apple juice, cranberry juice, freshly brewed regularcoffee, decaffeinated coffee and assorted organic herbal teas.Based on one hour of continuous service. Available for groupsof 25 or more. Additional 200 fee for groups under 25.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
OCEANFRONT
CL ASSICSDiced fruits | Cantaloupe, honeydew and pineapple
Whole fruits | Apples, oranges and bananas
Assorted bagels | Everything, plain and cinnamon raisin
House smoked salmon with cucumbers and capers
Whipped local cream cheese
Sweet cream butter, peanut butter and almond butter
House made jams | Strawberry, blackberry and blueberry
Steel-cut oatmeal with brown sugar, raisins and pecans
Assorted cereals
YOGURTSIndividual yogurts | Blueberry, strawberry and vanilla
Seasonal berries | Blueberries, strawberries and raspberries
Toppings | House made granola, chia seeds, flax seeds and chopped pecans
EGG BITES | CHOICE OF ONEHam and Cheddar
Tomatoes, spinach and feta
Peppers, onions and sausage
46 per person
THE SOUTHERNER
CL ASSICSDiced fruits | Cantaloupe, honeydew and pineapple
Whole fruits | Apples, oranges and bananas
Assorted house baked Danishes, croissants and muffins
Sweet cream butter, peanut butter and almond butter
House made jams | Strawberry, blackberry and blueberry
Whipped local cream cheese
Individual yogurts | Blueberry, strawberry and vanilla
Assorted cereals
Steel-cut oatmeal with brown sugar, raisins and pecans
Creamy stone-ground grits with local Cheddar
Scrambled eggs with fresh chives
Southern fried chicken and waffles with Carolina hot rooftop honey
Buttermilk biscuits and blueberry maple sausage gravy
MEATS | CHOICE OF ONEPecanwood smoked bacon or sausage links
POTATOES | CHOICE OF ONERoasted red wedge potatoes
Diced potatoes
Hash brown potatoes with peppers and onions
47 per person
B U F F E T S
B R E A K F A S T | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 6
Breakfast enhancements based on one hour continuous service.Available for groups of 25 or more. Omelet stations requires a chef attendant at 200 per chef.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
FROM THE GRIDDLE | CHOICE OF ONENilla Wafers crusted French toast with banana whipped cream, blueberry maple syrup and powdered sugar
Malted waffles with vanilla whipped cream, Vermont maple syrup and local honey
Buttermilk pancakes with maple whipped cream, blueberry maple syrup and Vermont syrup
9 per person
OMELET STATIONCage free eggs or egg whites
Veggies | Tomatoes, spinach, onions, peppers, mushrooms, jalapeños and scallions
Meats | Ham, bacon, sausage, lump crab and local shrimp
Cheeses | Mozzarella, Cheddar and feta
19 per person
HOUSE SMOKED SALMON STATIONCold smoked salmon
Mini bagels, crispy capers, egg yolks, egg whites, red onions and tomatoes
Herb whipped cream cheese, crisp frisée and Meyer lemon vinaigrette
15 per person
EGG BITES | CHOICE OF ONEHam and Cheddar with Virginia ham, cage free eggs and local Cheddar
Spinach and tomato with wilted spinach, beefsteak tomatoes, cage free eggs and feta
Low country with peppers, onions and andouille sausage
7 per person
HANDHELDS | CHOICE OF TWOEnglish muffin with blueberry maple sausage patty, fried eggs and American cheese
Croissant with pecanwood smoked bacon, scrambled eggs and Swiss cheese
Buttermilk biscuit with country ham, fried eggs and local Cheddar
Breakfast burrito with peppers, onions, blueberry maple sausage and Cheddar
Croissant with sauteed spinach, tomato and scrambled egg
120 per dozen
E N H A N C E M E N T S
B R E A K F A S T | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 7
All plated breakfast are served with your choice of chilled freshorange juice, apple juice, cranberry juice, freshly brewed regularcoffee, decaffeinated coffee and assorted organic herbal teas.Scrambled eggs may be prepared with egg whites upon request.Turkey bacon or turkey sausage may be selected as a substitutionat no additional charge.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
THE DEEP SOUTH
ENTRÉEShrimp and grits, local prawns and Anson Mills white Cheddar grits
ACCOMPANIMENTSSmoked pork and heirloom tomato hash with scrambled eggs
40 per person
SWEET START
ENTRÉENilla Wafers crusted French toast with banana whipped cream, blueberry maple syrup and powdered sugar
MEATS | CHOICE OF ONEPecanwood smoked bacon or country sausage links
ACCOMPANIMENTSSeasonal fruits
35 per person
THE OMNI SIGNATURE
ENTRÉECage free scrambled eggs
MEATS | CHOICE OF ONEPecanwood smoked bacon, country sausage links or country ham
ACCOMPANIMENTRoasted red wedge potatoes with peppers and onions
36 per person
STEAK AND EGGS
ENTRÉE5 oz. New York strip loin, béarnaise sauce and scrambled cage free eggs
ACCOMPANIMENTRoasted red wedge potatoes with peppers and onions
43 per person
THE HEALTHY CHOICE
ENTRÉES | CHOICE OF ONEHam and Cheddar egg bites
Spinach and tomato egg bites
ACCOMPANIMENTSSprout Momma’s grain bread
Smashed avocados and heirloom tomatoes
37 per person
P L AT E D
B R E A K S | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 8
All breaks come with freshly brewed regular coffee, decaffeinatedcoffee, assorted organic herbal teas, bottled spring water and softdrinks. Based on 30 minutes of continuous service. Additional 200 fee for groups under 25.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
THE COFFEE SHOPBlueberry scone with rooftop honey and lemon
Cinnamon, streusel and chocolate chip coffee cakes
Lemon squares
25 per person
FROM THE OVENFreshly baked cookies | Chocolate chip, peanut butter and oatmeal raisin
Whole, 2% and almond milk
23 per person
BUILD YOUR OWN TRAIL MIXChocolate covered cherries, Greek yogurt pretzels, M&M’s, peanuts, snack mix, banana chips and chocolate chunks
28 per person
SPREADS AND BREADSPimento cheese with charred pimentos, scallions and lavosh crackers
Meyer lemon hummus, extra virgin olive oil and grilled pitas
Lang smoked fish dip, limes and cilantro
Guacamole with fresh avocados, pico de gallo and tortilla chips
27 per person
BUILD-YOUR-OWN PARFAITPlain Greek yogurt
Flavors | Blueberry, blackberry and strawberry jams and local honey
Seeds | Flax, pepitas and chia
Blueberries, blackberries, strawberries and raspberries
House made granola, pecans and walnuts
27 per person
T I M E O U T
B R E A K S | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 9
Based on 30 minutes of continuous service. Additional 200 fee for groups under 25.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
À L A CARTE
SNACKSAssorted ice cream bars | 72 per dozen
Freshly baked cookies or brownies | 60 per dozen
Warm pretzels with mustard | 65 per dozen
Individual bags of chips, pretzels and trail mix | 6 each
Tortilla chips with salsa and guacamole | 14 per person
Granola and candy bars | 6.5 each
Rice Krispie treats | 72 per dozen
BEVERAGESFreshly brewed regular coffee and decaffeinated coffee | 95 per gallon
Assorted organic herbal teas | 95 per gallon
Bottled waters | 5.25 per drink
Assorted Coca-Cola soft drinks | 5.25 per drink
Ice tea or lemonade | 95 per gallon
Assorted bottle juice | 6.5 per drink
Assorted Vitaminwater | 6.75 per drink
Red Bull energy drinks | 8.5 per drink
CONTINUOUS COFFEE BREAKFreshly brewed regular and decaffeinated coffee, assorted organic herbal teas, soft drinks and bottled waters
Half day | 19 per person
Full day | 36 per person
ENHANCEMENTSWhole fruits | Apples, oranges and bananas
4.5 per person
Seasonal sliced fruits and berries
10 per person
House baked breakfast pastries
50 per dozen
Assorted bagels with flavored cream cheeses and preserves
52 per dozen
Assorted freshly baked muffins
50 per dozen
Assorted Greek yogurts
6 each
T I M E O U T
L U N C H | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 0
All lunch buffets are served with your choice of iced tea, freshlybrewed regular coffee, decaffeinated coffee and assorted organicherbal teas. Additional 200 fee for groups under 25.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
PALMETTO MARKET DELI
SAL ADMixed greens, cherry tomatoes, red onions, croutons and shaved shredded Cheddar with ranch, balsamic and honey mustard dressings
BUILD-YOUR-OWN SANDWICHMeats | Virginia ham, roasted turkey breast and thyme pepper roast beef
Cheeses | Cheddar, Swiss and provolone
Veggies | Lettuce, tomatoes, onions and pickles
Breads | White, rye and grain breads
Toppings | Mayonnaise, jalapeño aïoli and mustard
ACCOMPANIMENTSDiced cantaloupe, honeydew, pineapple and red grapes
Potato salad with red potatoes, Dijonnaise and parsley
DESSERTSChocolate chip, peanut butter and oatmeal raisin cookies
45 per person
add 8 for pre-made sandwiches
BEACHSIDE TACOS
SAL ADMixed greens, jicama, grilled corn, roasted peppers relish and queso with avocado ranch and cilantro lime vinaigrette
TACOSMeats | Marinated chicken, grilled beef and spiced shrimp
Toppings | Diced tomatoes, onions, fresh jalapeños, scallions, sour cream, salsa, shredded Cheddar and guacamole
ACCOMPANIMENTSSofrito and black beans
Flour tortillas
Steam rice with lime and cilantro
DESSERTSCoconut tres leches
Cinnamon sugar dusted churros
49 per person
B U F F E T S
L U N C H | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 1
All lunch buffets are served with your choice of iced tea, freshlybrewed regular coffee, decaffeinated coffee and assorted organicherbal teas. Additional 200 fee for groups under 25.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
THE ITALIAN
SAL ADSCaesar salad | Romaine, aged Parmesan cheese, croutons and Caesar dressing
Caprese salad | Fresh mozzarella, heirloom tomatoes, frisée, arugula and basil pesto
ENTRÉESLemon and oregano roasted chicken
Daily catch, tomatoes, olives and basil
Baked penne pasta with marinara and mozzarella
ACCOMPANIMENTSRoasted Brussels sprouts, Parmesan cheese and lemon vinaigrette
Garlic and herbs breadsticks
DESSERTSOpera cake with dark chocolate and espresso joconde
Pistachio and chocolate cannoli’s
48 per person
CALIBOGUE BARBECUE
SAL ADSBlack-eyed pea salad | Heirloom tomatoes, corn, spinach, scallions and cider vinegar
Shredded cabbage slaw with dressing
ENTRÉESDill pickle and buttermilk brined fried chicken
18-hour smoked beef brisket, Carolina mustard barbecue sauce and Kansas City barbecue sauce
Stuffed portobello mushroom with grilled seasonal vegetables in an herb tomato sauce
ACCOMPANIMENTSCorn on the cob with honey butter
Foil potatoes with peppers, onions and butter
Texas toast with garlic butter
DESSERTSApple and peach cobblers
à la mode, add 3 per person
53 per person
B U F F E T S
L U N C H | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 2
All lunch buffets are served with your choice of iced tea, freshlybrewed regular coffee, decaffeinated coffee and assorted organicherbal teas. Additional 200 fee for groups under 25.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
BACKYARD GRILL
SAL ADSWedge salad | Iceberg lettuce, tomatoes, red onions, bacon, blue cheese and buttermilk ranch
Pasta salad | Elbow pasta, roasted vegetables and creamy herb vinaigrette
ENTRÉESBeef burgers
Grilled chicken breast
Veggie burgers
Hot dogs
Served with lettuce, tomatoes, onions, pickles, ketchup, mustard, mayonnaise and relish
ACCOMPANIMENTSDr Pepper barbecue baked beans
Green beans with smoked bacon
DESSERTOoey gooey with vanilla ice cream
49 per person
FARM FRESH
BUILD-YOUR-OWN SAL ADLettuce | Romaine, spinach and iceberg
Toppings | Cucumbers, cherry tomatoes, red onions, carrots, shredded Cheddar and croutons
Dressings | Ranch, honey mustard and balsamic dressings
MEATSGrilled chicken breast with garden herb pesto
Daily catch grilled with sauce vierge
ACCOMPANIMENTSQuick roasted broccoli with balsamic glaze
Crispy sweet potatoes with bourbon honey butter
DESSERTSGreek yogurt and honey panna cottas
Lemon raspberry cake with fresh berries
47 per person
B U F F E T S
L U N C H | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 3
All box lunches are served with an individual bag of kettle chips,whole fruit, cookie, bottled spring water or soft drink. Additional 200 fee for groups under 25.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
BOXED LUNCHES | CHOICE OF THREE
CHICKEN CAESAR WRAPGrilled chicken breast, romaine hearts, aged Parmesan cheese and Caesar dressing on a honey wheat wrap
36 per person
VEGAN, VEGGIE WRAPBoiled peanut hummus, shredded iceberg, Old Bay vegetables and avocados
34 per person
HERB ROASTED TURKEYPecanwood smoked bacon, leaf lettuce, beefsteak tomatoes and mayonnaise on sourdough
37 per person
HOUSE MADE ROAST BEEFThyme and pepper roast beef, aged Cheddar, sweet onion aïoli and arugula on seven-grain bread
37 per person
ITALIAN SUBCure 81 ham, spicy capicola, Genoa salami, Italian vinaigrette, shredded lettuce, pepperoncinis and red onions
38 per person
B OX E D
L U N C H | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 4
All plated lunches include your choice of salad, entrée, dessert,assorted rolls with butter, freshly brewed iced tea, regular coffee,decaffeinated coffee and assorted organic herbal teas.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
SAL ADS | CHOICE OF ONE
SIMPLE GREENSArtisan lettuce, red onions, cherry tomatoes, sunflower seeds and buttermilk ranch
CAESARRomaine hearts, aged Parmesan cheese, Caesar dressing and garlic croutons
TUSCAN KALERooftop honey vinaigrette, oranges, savory granola and heirloom carrots
THE WEDGEBaby iceberg lettuce, blue cheese crumbles, cherry tomatoes, bacon lardons and buttermilk ranch
DESSERTS | CHOICE OF ONE
CHOCOL ATE MOUSSE CAKEDark chocolate sponge cake with milk and ivory chocolate mousse and bittersweet chocolate sauce
KEY LIME PIERaspberry, citrus cream and graham crackers
CRÈME BRULE GATEAUCaramel mousse, vanilla Bavarian cream and toasted graham cracker crumbles
ENTRÉES | CHOICE OF ONE
GRILLED CHICKEN BREASTServed with herb and citrus marinade, roasted red potatoes and baby carrots
42 per person
BL ACKENED SALMONServed with charred pimento cheese Anson Mills grits, grilled asparagus and pickled green tomatoes
44 per person
PAN SEARED LOCAL CATCHPan seared with sweet corn purée, jasmine rice and roasted broccolini
45 per person
CAST IRON PORK CHOPServed with tarragon and orange marinade, green pea purée, roasted Brussels sprouts, grilled corn and fingerling potatoes
42 per person
5 OZ. NEW YORK STRIPServed with black garlic, Yukon Gold whipped potatoes and roasted baby carrots
55 per person
COUSCOUS PRIMAVERAPearl couscous with an herb tomato sauce, zucchini, yellow squash and spinach
36 per person
QUINOA AND GARDEN VEGETABLESWarm quinoa, sweet potato, baby kale, sweet peppers and roasted broccoli
36 per person
P L AT E D
L U N C H | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 5
All plated lunches include your choice of entrée, dessert, assortedrolls with butter, freshly brewed iced tea, regular coffee,decaffeinated coffee and assorted organic herbal teas.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
CHILLED ENTRÉES | CHOICE OF ONE
CHICKEN CAESAR SAL ADHerb marinated grilled chicken breast, romaine hearts, aged Parmesan cheese, garlic croutons and Caesar dressing
38 per person
BL ACK AND BLUEBlackened New York strip steak, baby iceberg lettuce, cherry tomatoes, blue cheese crumbles, bacon lardons and buttermilk dressing
45 per person
TUSCAN KALE AND SALMONBlackened salmon, Tuscan kale, oranges, heirloom carrots with savory granola and honey vinaigrette
40 per person
P L AT E D
R E C E P T I O N | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 6
Prices are based on 90 minutes of continuous service. Minimumorder of 50 pieces.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
CHILLEDDeviled eggs | Crisp andouille sausage, tarragon and smoked roe | 7 each
Marinated shrimp | Cocktail sauce, lemons and parsley | 9 each
Avocado toast | Avocado mousse, sprouted rye, heirloom tomatoes, radishes and chia seeds | 7 each
East coast oysters | Green tomato mignonette | 9 each
Crab pâte à choux | Basil, lemons and pumpkin seeds | 8 each
Jerk chicken pâte à choux | Jerk chicken, mayonnaise and lime | 7 each
Cured salmon | Virgil Kaine bourbon cured salmon, whipped tarragon cream cheese and lemon on pumpernickel | 7 each
Southern ham and cheese skewers | Ossabaw prosciutto, Carolina Moon brie and pickled green tomatoes | 7 each
Low country ceviche | Local shrimp, fresh herbs, heirloom tomatoes and benne seeds in a shooter 9 each
HOTJerk chicken skewers | Sweet onion jam and pickled mangoes | 7 each
Pork belly skewers | Black garlic and spring onions 7 each
Grit fritters | Country ham, pimentos, smoked roe and crème fraîche | 7 each
Local shrimp and country ham | Ham wrapped and pickled cantaloupe | 9 each
Fried artichokes | Parmesan cheese-panko crust with lemon and anise aïoli | 7 each
Stuffed mushrooms | Andouille sausage and aged Cheddar | 7 each
Rockefeller oysters | Collard greens and pimentos 9 each
Fig and goat cheese | Wrapped in pretzel dough 7 each
Chicken and waffles | Chicken fried chicken, spiced honey and indigo waffle | 8 each
H O R S D ’O E U V R E S
R E C E P T I O N | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 7
Displays are based on 90 minutes of continuous service.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
CHEF’S CHEESE DISPL AYChef’s selected domestic and international cheeses, house made jams, nuts, fresh pickles and garlic herb lavosh crackers
17 per person
SEASONAL VEGETABLE CRUDITÉRaw and blanched seasonal vegetables served with charred pimento cheese, low country boiled peanut hummus and buttermilk ranch
14 per person
CAROLINA BLUE CRAB DIPWarm Carolina blue crab, Parmesan cheese and baby spinach dip with toasted baguettes and lavosh crackers
18 per person
ISL AND BRUSCHETTAGreen tomatoes, olives and citrus heart of palm bruschetta with garlic crostinis and lavosh crackers
16 per person
HILTON HEAD ICED SEAFOOD BAREast coast or local oysters when available
Smoked littleneck clams, mussels with tasso ham and poached shrimp with cocktail sauce, drawn butter, chef’s hot sauce and smoked tomato mignonette
50 per person
West Coast oysters | add 8 per person
FRESH CARVED FRUIT DISPL AYCantaloupe, honeydew, watermelon, pineapple, orange segments, seasonal berries with honey-thyme cream
14 per person
CHEF’S CHARCUTERIE DISPL AYChef’s selected charcuterie, olives, pickled vegetables, assorted nuts, seasonal berries and water crackers
23 per person
D I S P L AYS
R E C E P T I O N | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 8
Prices are based on 90 minutes of service. All carving stationsserved with assorted gourmet rolls. Culinary attendants arerequired at each station for 200 per station.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
CAST IRON SEARED BEEF TENDERLOINGarden herb marinated beef tenderloin, served with roasted jalapeño aïoli, grilled sourdough loaf and au jus
575 per station | serves 15
HERB CRUSTED NEW YORK STRIP LOINGarlic and herb crusted New York strip loin, served with a caramelized onion aïoli and grilled sourdough loaf
600 per station | serves 25
SWEET TEA BRINED PORK LOINGrilled brined pork loin served with honey mustard and micro rolls
400 per station | serves 25
APPLEWOOD SMOKED TURKEY BREASTSage and rosemary crusted applewood smoked turkey breast served with XO sauce and seven-grain bread
350 per station | serves 20
PIG ROASTBrined and smoked whole hog served with Carolina mustard barbecue sauce, Kansas City barbecue sauce and yeast rolls
800 per station | serves 25
C A RV I N G S TAT I O N S
R E C E P T I O N | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 1 9
Prices are based on 90 minutes of service. Culinary attendants arerequired at each station for 200 per station.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
CAST IRON CRAB CAKECast iron seared jumbo lump crab cakes with Hilton Head remoulade and cocktail sauce
30 per person
LOW COUNTRY OYSTER PITPit fired oysters served with drawn butter, cocktail sauce, chef’s hot sauce, lemons and horseradish
48 per dozen
CAROLINA SHRIMP AND GRITSCreamy aged Cheddar Adluh grits and local Carolina shrimp sautéed in a smoked pork heirloom tomato hash
28 per person
SAL AD STATIONLettuce | Baby kale, romaine, spinach and arugula
Toppings | Cherry tomatoes, cucumbers, carrots, red onions, croutons, shredded Cheddar, blue cheese, feta, sunflower and pumpkin seeds
Dressings | Buttermilk ranch, balsamic, blue cheese and honey mustard
19 per person
CYO PASTA STATIONPasta | Penne and orecchiette
Sauces | Marinara, Alfredo and basil pesto
Add-ins | Sautéed chicken, shrimp and Italian sausages, mushrooms, peppers, black olives, artichoke hearts, red onions, heirloom tomatoes and spinach
Toppings | Parmesan cheese, crushed red pepper flakes and fresh basil
28 per person
S P EC I A LT Y S TAT I O N S
R E C E P T I O N | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 2 0
Prices are based on 90 minutes of service. Culinary attendants arerequired at each station for 200 per station.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
MAKE YOUR OWN SUNDAEIce cream | Chocolate, vanilla and cookies and cream
Toppings | Chocolate chips, Oreo pieces, M&M’S, REESE’S Pieces, Snicker’s pieces, maraschino cherries, chopped pecans, bacon bits and sprinkles
Sauces | Dark chocolate ganache, caramelia ganache and caramel sauce
Waffle cones, sugar cones or cups
Make it a sandwich | Chocolate chip, sugar and peanut butter cookies
25 per person
THE DOUGH BAREdible cookie dough served just like ice cream
Dough | Brownie batter, chocolate chip, peanut butter and snickerdoodle
Toppings | Chocolate chips, M&M’S, REESE’S Pieces, chopped pecans, Oreos, sprinkles and bacon bits
Sauces | Nutella, caramel sauce, caramelia ganache and dark chocolate ganache
Waffle cones, sugar cones or cups
27 per person
OMNI SIGNATURE MINI DESSERT DISPL AYFrench macaron, mini chocolate ganache tart, lemon square bite, Italian opera cake
28 per person
SW E E T S TAT I O N S
D I N N E R | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 2 1
All dinner buffets include your choice of freshly brewed iced tea,brewed regular, decaffeinated coffee and assorted organic herbalteas. Minimum requirement of 25 people. Based on 90 minutesof service. Additional fee of 200 for groups under 25 people.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
OCEANFRONT
STARTERSField greens | Tomatoes, cucumbers, oranges with basil and lime vinaigrette
Salata | Cantaloupe, arugula, lemon, ricotta and black pepper
ENTRÉESGrilled chicken breast, pineapple, red peppers and cilantro
Spice rubbed New York strip with herb chimichurri
Daily catch with cilantro lime beurre blanc
ACCOMPANIMENTSFire-roasted squash, peppers, onions and tomatoes
Hard-roasted Yukon Gold potatoes with shallot vinaigrette
Sea salt rolls
DESSERTSChocolate smores tart
Coconut delight cake
96 per person
LOW COUNTRY BOIL
STARTERSShe-crab soup | Banyuls vinegar and sherry
Tomato salad | Cucumbers, red onions, whipped Lil’ Moo cheese and shallot vinaigrette
Kale salad | Candied pecans, blueberries, goat cheese and honey vinaigrette
ENTRÉESLo’ boil with local shrimp, potatoes, sausages, corn on the cob and smoked Old Bay broth
Grilled New York strip served with herb marinade and bourbon jus
Fried chicken with buttermilk, pickle brine and seasoned flour
ACCOMPANIMENTSSavannah-style rice
Green beans with ham hock
Buttermilk biscuits and hush puppies with honey butter
DESSERTSVirgil Kaine bourbon and Georgia pecan tarts
Peaches and cream cobbler trifles
115 per person
B U F F E T S
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All dinner buffets include your choice of freshly brewed iced tea,brewed regular, decaffeinated coffee and assorted organic herbalteas. Minimum requirement of 25 people. Based on 90 minutes ofservice. Additional fee of 200 for groups under 25 people. Chef attendant required on Prime Rib entrée.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
BARBECUE
STARTERSRoasted potato salad | Jalapeños, scallions, bacon and mustard
Mixed greens | Cherry tomatoes, cucumbers, red onions, sunflower seeds with balsamic vinaigrette or buttermilk ranch dressing
Daily catch smoked fish dip, quick cure, lang smoked, jalapeño aïoli and lavosh crackers
ENTRÉESBeef brisket smoked 18 hours
Dry rubbed baby back ribs
Grilled bone-in chicken
Broiled Swordfish and blackened bechamel
ACCOMPANIMENTSBarbecue, South Carolina mustard and Kansas City tomato molasses
Texas toast with garlic butter
Smoked Cheddar and cream grits
Barbecue baked beans with Dr Pepper
Virgil Kaine bourbon and honey glazed sweet potatoes
DESSERTSMixed berry cobbler
Rocky road brownies
110 per person
HILTON HEAD PRIME
STARTERSWedge salad | Cherry tomatoes, blue cheese, smoked bacon and blue cheese dressing
Roasted beets | Arugula, red and yellow beets, candied pecans, crumbled goat cheese, shallot vinaigrette and savory granola
ENTRÉESRoasted herb chicken with garlic, thyme and rosemary
Grilled salmon and tarragon bearnaise
Herb crusted prime rib with au jus
Beef tenderloin cast iron seared with blue cheese crumbles and seasoned panko
ACCOMPANIMENTSBaked potatoes with pecanwood smoked bacon, Cheddar, scallions, sour cream and whipped butter
Creamed spinach with Parmesan cheese and garlic
DESSERTSVanilla bean pot de crème with mixed berries
Petite cheesecake with rooftop honey, compressed strawberries and graham cracker
135 per person
required two culinary attendants at 200 per attendant
B U F F E T S
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All plated dinners include your choice of salad, entrée, dessert,assorted rolls with butter, freshly brewed iced tea, regular coffee,decaffeinated coffee and assorted organic herbal teas.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
SAL ADS | CHOICE OF ONE
CL ASSIC CAESARRomaine hearts, Parmesan cheese, croutons and Caesar dressing
WEDGE SAL ADBaby iceberg, blue cheese crumbles, cherry tomatoes, bacon lardons and blue cheese dressing
MIXED GREENSCherry tomatoes, cucumbers, red onions, sunflower seeds and buttermilk ranch dressing
BABY KALEOrange purée, crumbled goat cheese, savory granola and honey vinaigrette
DESSERTS | CHOICE OF ONE
KEY LIME TARTGraham cracker, vanilla with citrus cream and raspberries
CHEESECAKERooftop honey, strawberry gel, compressed strawberries and graham cracker
VIRGIL KAINE BOURBON AND PECAN PIE BARGeorgia pecans, sea salt caramel cream, pecan pie mousse, orange and mint
CHOCOL ATE MOLTEN CAKERich dark chocolate cake filled with chocolate ganache, bourbon whipped cream and salted caramel
P L AT E D
D I N N E R | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 2 4
All plated dinners include your choice of salad, entrée, dessert,assorted rolls with butter, freshly brewed iced tea, regular coffee,decaffeinated coffee and assorted organic herbal teas.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
ENTRÉES | CHOICE OF ONE
AIRLINE CHICKEN BREASTRosemary, thyme and lemon chicken with potato purée, grilled asparagus and herb chimichurri
65 per person
BRAISED SHORT RIBSWhipped garlic mash, roasted broccoli and Virgil Cane jus
74 per person
MESQUITE BRINED PORK CHOPSmoked brine, sweet potato purée, roasted carrots and boiled peanut jus
68 per person
BEEF TENDERLOINPotato purée, roasted broccolini, trumpet mushrooms and black garlic steak sauce
90 per person
LOCAL CATCHChef selected local catch, served with aromatic jasmine rice, tri color cauliflower and citrus beurre blanc
72 per person
BL ACKENED SALMONPimento cheese grits, grilled asparagus and pickled green tomatoes
70 per person
SURF AND TURFGrilled beef tenderloin, potato purée and grilled asparagus with choice of jumbo lump crab cake, blackened salmon or pan seared local catch
110 per person
add butter poached Maine lobster | 40 per person
PORTOBELLO ROCKEFELLERGrilled portobello mushroom stuffed with spinach and aged parmesan served atop warm quinoa and seasonal vegetables
65 per person
12 SPICE VEGAN CURRYTomato, zucchini, yellow squash, chickpea and spinach sauteed in our house curry blend served over jasmine rice
60 per person
P L AT E D
B E V E R A G E S | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 2 5
A minimum of 300 in cash bar revenue is required, any differencewill be billed to the client’s master account. Host will pay fordrinks as consumed. Bartender charge of 200 per bartender.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
BRANDS
CRAFTVodka | Tito’s
Gin | Aviation
Rum | Sailor Jerry
Bourbon | Elijah Craig
Scotch | Monkey Shoulder
Tequila | Patrón Silver
Cognac | Hennessy VSOP
PREMIUMVodka | Absolut
Gin | Beefeater
Rum | Bacardi
Bourbon | Jim Beam
Scotch | Johnnie Walker Red
Tequila | Hornitos Añejo
Cognac | Hennessy VS
CALLVodka | Svedka
Gin | Seagrams
Rum | Castillo
Bourbon | Evans Williams
Scotch | J&B
Tequila | Sauza Blanco
Cognac | Hennessy VS
BEERS
DOMESTICBudweiser, Bud Light and Coors Light
IMPORT/CRAFTHeineken, Samuel Adams Boston Lager and Corona
HOST BARCraft brands | 14 per drink
Premium brands | 13 per drink
Call brands | 12 per drink
Domestic beer | 7 per drink
Imported beer | 8 per drink
House wine | 10 per drink
Soft drinks | 5.25 per drink
Cordials | 13 per drink
CASH BARCraft brands | 15 per drink
Premium brands | 14 per drink
Call brands | 13 per drink
Domestic beer | 8 per drink
Imported beer | 9 per drink
House wine | 11 per drink
Soft drinks | 6 per drink
Cordials | 14 per drink
BA R M I XO LO GY
B E V E R A G E S | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 2 6
A minimum of 300 in cash bar revenue is required, any differencewill be billed to the client’s master account. Host will pay fordrinks as consumed. Bartender charge of 200 per bartender.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
PACKAGES
CRAFTFirst hour | 24 per person
Each additional hour | 17 per person
PREMIUMFirst hour | 23 per person
Each additional hour | 16 per person
CALLFirst hour | 20 per person
Each additional hour | 14 per person
BEER AND WINEFirst hour | 17 per person
Each additional hour | 12 per person
OMNI SIGNATURE COCKTAILSAdd to any bar a selection of Barmalade inspired cocktails using craft, premium or call brands.
add 1 per drink to tier price
GRAPEFRUIT PALOMARum, vodka or tequila Grapefruit-elderflower Barmalade, pineapple juice and Omni sour
BLOOD ORANGE WHISKEY SOURWhiskey Blood orange-guava Barmalade and Omni sour
SPICY MANGO SMASHVodka, rum or gin Mango-habanero Barmalade, pineapple juice and Omni sour
APPLE-PEAR CRUSHVodka or gin Apple-pear Barmalade, orange liqueur and Omni sour
OMNI SIGNATURE MOCKTAILSAdd to any bar a selection of Barmalade inspired mocktails.
BLOOD ORANGE MADRASBlood orange-guava Barmalade, cranberry juice and lime
8 per drink
CINNAMON APPLE SOURApple-pear Barmalade, Monin Cinnamon, Omni sour and Angostura Bitters
8 per drink
BA R M I XO LO GY
B E V E R A G E S | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 2 7
A minimum of 300 in cash bar revenue is required, any differencewill be billed to the client’s master account. Host will pay fordrinks as consumed. Bartender charge of 200 per bartender.
Taxable service charge of 26% for all events will be added to all charges. All menus and prices are subject to change.
WINESThe wines on this progressive wine menu aregrouped in flavor categories. Wines with similarflavors are listed in a simple sequence startingwith those that are sweeter and very mild in taste,progressing to the wines that are drier and strongerin taste.
SPARKLING WINESKenwood Vineyards | California, NV | brut 40 per bottle
Ruffino | Veneto, Italy, NV | prosecco | 42 per bottle
Chandon | California, NV | rosé | 52 per bottle
Veuve Clicquot | France | brut | 125 per bottle
WHITE AND BLUSHKris | delle Venezie, Italy | pinot grigio | 42 per bottle
Decoy by Duckhorn | Sonoma County, California sauvignon blanc | 60 per bottle
Hayes Ranch | California | rosé | 50 per bottle
MAN Vintners | Coastal Region, South Africa sauvignon blanc | 40 per bottle
MAN Vintners | Coastal Region, South Africa chardonnay | 40 per bottle
Hayes Ranch | California | chardonnay | 50 per bottle
Decoy by Duckhorn | Sonoma County, California chardonnay | 60 per bottle
REDDecoy by Duckhorn | Sonoma County, California pinot noir | 60 per bottle
Hayes Ranch | California | merlot | 50 per bottle
MAN Vintners | Coastal Region, South Africa merlot | 40 per bottle
Charles Smith Wines | Columbia Valley, Washington syrah | 50 per bottle
MAN Vintners | Coastal Region, South Africa cabernet sauvignon | 40 per bottle
Terrazas de los Andes | Mendoza, Argentina malbec | 42 per bottle
Decoy by Duckhorn | Sonoma County, California merlot | 60 per bottle
Hayes Ranch | California | cabernet sauvignon 50 per bottle
Decoy by Duckhorn | Sonoma County, California cabernet sauvignon | 60 per bottle
W I N E RAC K
D E T A I L S | O M N I H I LT O N H E A D O C E A N F R O N T R E S O R T | 2 8
Thank you for selecting Omni Hilton HeadOceanfront Resort for your upcoming event. Welook forward to providing you with outstandinghospitality, food and service. Our culinary teamoffers nutritious, balanced choices designed for apositive lifestyle.
Our experienced and professional catering andconference services staff is available to assist youin planning arrangements for floral decorationsand centerpieces, ice carvings, photography, music,entertainment and theme parties. As always, wewould be pleased to prepare a custom menu for yourspecific tastes and desires. Please assist us in makingyour event successful by familiarizing yourself withthe following information.
GUEST ROOM AMENITIESAn array of creative, specialty gifts are availablethrough the resort for delivery to guest rooms.Please ask your conference services managerfor a complete list.
FOOD AND BEVERAGE SERVICE POLICIESAll food and beverages at Omni Hilton HeadOceanfront Resort must be provided by the resort.The sale and service of all alcoholic beverages isregulated by the state of South Carolina, and OmniHilton Head Oceanfront Resort is responsible for theadministration of these regulations. All food andbeverage menu planning should be arranged at least21 days in advance. Any food and beverage functionscanceled within 96 hours of the event are subject to acancellation charge of 100% of the total charges.
GUARANTEESThe exact number of guests attending a function isdue 96 hours prior to the event. This number will becharged even if fewer guests attend. The resort willprepare food for 1% over the guaranteed number.Meal functions and meeting rooms will be set fora maximum of 5% over the food and beverageguarantee. If the guarantee is increased within 96hours of the event the hotel reserves the right tosubstitute menu items. A 15 per person surchargewill be charged to the master account for an increasein guarantees 24 hours prior to event.
TIMING OF FUNCTIONSIn order to provide the finest service to your group, itis important that you notify the conference servicesor banquet departments with time changes in youragenda. The on-site group contact is responsiblefor abiding by the established times outlined onthe banquet event orders as the resort may havecommitments of function space prior to or followingthe arranged program. Room setups will be complete30 minutes prior to the event start time.
E V E N T I N FO R M AT I O N
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The following standards are provided to assist you inscheduling and budgeting your banquet events:
SERVINGContinental breakfasts will be served for onehour. Coffee breaks will be served for 30 minutes.Breakfast, lunch and dinner buffets will be served forone and one half-hours. Food and beverages will bereplenished and refreshed as necessary duringthe times listed above and broken down andremoved promptly.
FUNCTION ROOMS AND SIGNAGEOmni Hilton Head Oceanfront Resort reserves theright to reallocate event space based on levels ofbusiness, increases or decreases in attendance, ormaintenance issues. Any additional meeting spaceneeded that is not outlined in the contract is chargedat .50 cents per square foot. Inquiries should go toyour conference services manager, who will see ifthe additional space is available. Signs or decorationsbrought into the hotel by the guest must be approvedprior to arrival.
Registration tables and signage/banners may belocated outside the immediate entrance to therespective function room only. Rooms will be setupas outlined on the banquet event order. A laborsurcharge will be charged if changes occur once theroom has been set.
OUTDOOR FUNCTIONSThe resort reserves the rights to make the decision tomove any outdoor event inside in inclement weatheror based upon impending inclement weather.Outdoor events will be moved inside automatically ifthe weather report six hours prior to the start of theevent predicts a 40% or higher chance of rain or ifthe safety of our guests or employees is at risk. If thedecision is delayed or changed by the client, and itnecessitates the resort to set both the indoor andoutdoor event space, a 5 per person fee will becharged. Local noise ordinances require thatentertainment at outdoor events end at 10 p.m.
PRICES AND SURCHARGESA customary service charge will be added by theresort to all charges per banquet event orders at arate of 26% for all events. In the state of SouthCarolina, this service charge is subject to sales tax.These charges will be noted on your banquet eventorder as (++). The following surcharges/labor chargeswill apply: 50 surcharge for plated meals of less than25 people. 75 surcharge for events in guest roomsincluding hospitality suites. 200 surcharge foroutdoor events of less than 50 people. 200 bartendercharge per bartender for up to three hours. A cashiercharge of 200 is required for all cash bars. 200uniformed chef charge for in-room preparation orcarving for one and one half-hours per chef.
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GUARANTEEA minimum guarantee of 25 people is required forbuffet service. One single-sided buffet line will beprovided for every 100 people guaranteed. It is theresponsibility of the meeting planner to provide aguest list noting each choice and provide place cardsdenoting selection.
ENTRÉE SELECTIONSelection for all sit down menus is limited to oneentrée item. If you desire to offer your guests morethan one item, our chef will be glad to prepare acustomized duet plate for your group.
SEATING AND LINENRound tables for 10 people are the standard forbreakfast, lunch and dinner. Seating is not providefor continental breakfasts or receptions. If seating isrequired a 75 surcharge will apply. Omni Hilton HeadOceanfront Resort provides quality linens. Specialrequests for linens not in our inventory can be madethrough the conference services department at anadditional charge.
AUDIOVISUAL SERVICESEncore Event Technologies is a fully equippedaudiovisual company. If you have any questionsregarding these services, please contact the Encoreoffice located at Omni Hilton Head Oceanfront Resortat 843-341-8045. Charges for audiovisual services willbe billed to your master account. A 75 daily surchargewill be applied when an outside contractor suppliesequipment, which is available directly throughEncore at Omni Hilton Head Oceanfront Resort.
E V E N T I N FO R M AT I O N