hilton chicago/oak brook hills resort & conference center banquet menu · hilton chicago/oak...

Hilton Chicago/Oak Brook Hills Resort

& Conference Center

Banquet Menu

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Meeting Packages

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Meeting Packages

COMPLETE MEETING PACKAGE: $139

Dinner the evening of arrival in the Resort’s Main Dining Room

Breakfast the following morning in the Resort’s Main Dining Room

General Session Room

One Breakout Room per 25 attendees

Event Technology Package

(Includes LCD, Screen, 1 Power Strip, 2 Flipcharts, 1 Internet Line in General Session room)

Continuous Coffee Break Service

Lunch in the Resort’s Main Dining Room

**Inclusive of Service Charge**

MODIFIED MEETING PACKAGE: $124

Breakfast in the Resort’s Main Dining Room


One Breakout per 25 attendees



Continuous Coffee Break Service



DAY MEETING PACKAGE: $109


Continuous Coffee Break Service including Continental Breakfast

One Breakout per 25 attendees





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Breakfast Menus

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Breakfast Buffet

All buffet options include: Orange, Cranberry and Apple Juice, Fresh Brewed Signature Blended Coffee and Tea

Buffets require a minimum of 25 people

Westmont Continental | 23 Fresh Seasonal Whole and Sliced Fruit

Assorted Breakfast Pastries

New York Style Bagels

Plain and Honey-Almond Cream Cheese

The Great Midwest | 30 Fresh Seasonal Whole and Sliced Fruit

Individual Assorted Yogurts

Assorted House Baked Breakfast Pastries

Fresh Bagels, Butter, Fruit Preserves,

Plain and Honey-Almond Cream Cheese

Steel Cut Irish Oatmeal

Brown Sugar and Raisins

Fresh Scrambled Eggs

Sausage, Bacon

Yukon Potatoes, Roasted Red Pepper and

Sweet Onions

Healthy Choice | 36 Fresh Seasonal Whole Fruit

Cantaloupe and Blueberry Salad

Organic Yogurts Homemade Granola

Heart Healthy Muffins

Hard Boiled Farm Fresh Eggs

Organic Strawberry and Banana Smoothies

Assorted Cereals

Steel Cut Irish Oatmeal

Brown Sugar and Raisins

Vegetable Frittata with Feta Cheese

Turkey Bacon

Chicken Apple Sausage

Desayuno a la Mexicana | 36 Fresh Seasonal Whole and Sliced Fruit

Assorted House Baked Pastelitos

Including Crumb Cakes, Concha

(Mexican Sweet Bread)

Fresh Fruit Smoothies

Breakfast Potatoes

Chilaquiles with Salsa Verde

Chorizo Sausage Link

Huevos Rancheros

Machacado con Huevo-Made to Order

** Complimentary Station Attendant

required for this Menu Option**

Resort Breakfast | 37 Fresh Seasonal Whole Fruit

Gourmet Fruit Salad

Bran and Blueberry Muffins

Signature Honey Scones

Pomegranate Apple Butter

Fresh Assortment of Bagels

Smoked Salmon, Plain and Herbed Cream

Cheese

Lemon Ricotta Cheese Blintzes

Applewood Smoked Country Bacon

Scrambled Eggs

Breakfast Potatoes

Eggs Benedict

Farm to Table | 39 Fresh Seasonal Whole Fruit

Gourmet Fruit Salad

Mini Lox and Bagels

Zucchini Bread and Carrot Raisin Bread

Pecan Sticky Buns

Assorted Fruit Flavored Yogurt

Fresh Scrambled Eggs

Carved Bone-In Country Ham

Applewood Smoked Country Bacon

Green Chili Hash Brown Potatoes

Homemade Sourdough Biscuits and

Sausage Gravy

Made to Order Waffles

Warm Maple Syrup

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Plated Breakfast

All plated breakfasts include: Orange Juice or a Fresh Fruit Juice starter, Freshly Baked Morning Pastries, Breads

and Fresh Brewed Signature Blended Coffee and Tea

Roasted Vegetarian Frittata |23

Tomato Caponata

Grilled Asparagus

Hash Brown Potatoes

Chilaquiles |23

Roasted Tomatillo Salsa

Scrambled Eggs

Avocado, Queso Fresco

Sliced Yukon Gold Potatoes

Country Style Breakfast |24

Scrambled Eggs, Cheddar Cheese

Signature Sausage Patty

Two Slices of Applewood Bacon

Country Style Breakfast Potatoes

Brioche French Toast |24

Pecans and Orange Infused

Maple Syrup

Apple Smoked Bacon

Grilled Bone-In Ham Steak |24

Farm Fresh Scrambled Eggs

Cheddar Cheese

Hash Brown Potatoes

Grilled Petite Filet Mignon |29

Farm Fresh Scrambled Eggs Hash Brown Potatoes

Local Manchego Cheese

Chives Grilled Asparagus

Roasted Tomato with Fresh Herbs

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Morning & Afternoon

Breaks

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All Day Continuous Break | 36

Minimum of 25 guests

(Located on shared break stations within close proximity to your meeting room)

AM Break Service (7:30am -9:30am)

One Hot Breakfast Item

Assorted Breakfast Breads and Pastries

Whole Fresh Fruit

Sliced Fruit

Hard Boiled Eggs

Breakfast Juices

Assorted Soft Drinks

Regular and Decaffeinated Coffee, Tea

Mid-Morning Break Service (9:30am – noon)

Assorted Sweet and Salty Snacks

Whole Fresh Fruit



Afternoon Break Service (2pm-4pm)

One Hot Afternoon Snack

Sweet Items

Savory Items

Salty Items

Hand Fruit



BEVERAGE ENHANCEMENTS

Priced Per Piece

Coke, Diet Coke, Caffeine Free Coke, Sprite, Bottled Water |4 Filberts Select Flavored Sodas |4

Assorted Energy Drinks (PowerAde, SoBe and Red Bull) |5 Fruit Smoothies, Low Fat Blended Yogurt with Seasonal Fruit and Berries |9

Sparkling Water |5 Individual Bottle Mineral Waters |4

Coconut Water |6 Voss |6 Fiji |6

Priced Per Gallon

Hot or Chilled Apple Cider | 48

Hot Chocolate | 48 Mexican Ibara Hot Chocolate|48

Freshly Brewed Iced Tea|55

Priced Per 64 oz. Pitcher

Lemonade | 16 Cranberry Juice| 20 Orange Juice | 22

Grapefruit Juice | 22

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MORNING BREAKS


The Baker |12

House Made Mini Cinnamon Buns Honey Donuts

Morning Glory Bread Creamed Butter Coffee and Tea

Healthy Break |14

Organic Chips and Snacks Kind Plus Bars

Flavored Yogurts Assorted Organic Teas

Infused Waters

Mexican Break |14

Cinnamon and Custard Churros Strawberry Sauce and Chocolate Sauce

Vanilla Whipped Cream Abuelita Hot Chocolate

Marshmallows Horchata

The New Yorker |15

Variety of Bagels Plain and Herb Cream Cheese

Smoked Salmon, Sliced Tomato, Cucumbers, Onions and Capers

Energy Break |18

Mini Cappuccino Cupcakes Assorted Energy Drinks

Homemade Trail Mix Assorted Dark Chocolate Bars

Juice and Stuff |18

Blends of Fresh Vegetable and Fruit Juices

Select Three:

Carrot Pineapple

Watermelon Cucumber

Apple and Beet Juice

Strawberry Blueberry

Cranberry Cherry

Mango Coconut Blood Orange with Sparkling Water

AFTERNOON BREAKS


En Francais |14

Assorted Macaroons

Cream Puffs Madeleines Petite Fours

Cheese and Charcuterie Display |15

Great American Cheese Display: Cheddar, Gouda, Tres Leches Triple Cream Brie, Butterkäse

Charcuterie:

Prosciutto, Salami, Soppressata, Honeycomb, Jams, Crackers, Crostini

Cupcakes and More |15

Peanut Butter and Jelly Chocolate Caramel

Signature Honey Chilled Carafes of: 2% Milk

Almond Milk Chocolate Milk

Chicago One |15

Mini Chicago Hot Dogs with Toppings Chicago Mix Popcorn

Assorted Gourmet Potato Chips Goose Island Root Beer and Orange Soda

Bacon Delights|16

Chocolate Bacon Bark Pita and Bacon Dip

Mini BLT in Pâté à Choux Eugene Porter Chocolate Cupcake with

Maple Bacon Frosting

Complete Energy Kit |18

Power Bars Whole Fresh Fruit

Baked Pita Chips with Hummus Sweet and Salty Trail Mix

Vegetable Crudité and Dip Red Bull and Starbucks Double Shot

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Lunch Menus

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Lunch Buffet

All buffet options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea Please ask your Event Manager about upgrade options and Gluten Free Options.

Ty Warner Park | 34 Minimum of 25 guests

Soup Du Jour

Garden Salad Mixed Greens, Carrots, Cucumbers,

Tomato, Red Wine Vinaigrette and Ranch Dressing

Southern Style Potato Salad Homemade Coleslaw

House Made Potato Chips

Albacore Tuna Salad

From the Deli: Ham, Turkey and Roast Beef

LAAK Brother Cheddar, Provolone and Swiss, Tomato, Leaf Lettuce, Onion,

Mustard, Mayonnaise, Horseradish Sauce

Variety of Artisan Breads to include: Pretzel Roll, Sea Salt Ciabatta,

Sour Dough

Assorted Cookies Selection of Brownies and Blondies

Kira Salak | 39 Minimum of 25 guests

Soup Du Jour

Mixed Green Salad Beets, Pecans, Chevre,

Honey Balsamic Dressing

Spinach Frisée Salad Grilled Artichokes, Tear Drop Peppers,

Walnut Vinaigrette

Quinoa Salad Tomato, Cucumber, Parsley, Mint,

Lemon Vinaigrette

House Made Potato Chips

From the Deli: Boars Head Ham,

Turkey and Roast Beef Warm Fresh Cut Pastrami with

Traditional Sauerkraut LAAK Brother Cheddar, Provolone and Swiss

Tomato, Leaf Lettuce, Onion, Mustard, Mayonnaise, Horseradish Sauce

Variety of Artisan Breads:

Pretzel Roll, Sea Salt Ciabatta, Sour Dough

Assorted Fresh Fruit Tarts Chef's Selection of Miniature

Pastries

Midwest Heritage | 38 Minimum of 25 guests

Corn, Wild Rice and Chicken Chowder

Red and Green Romaine Salad Tomato, Kalamata Olives, Grilled Artichokes, Red Wine Vinaigrette

Tomato Mozzarella Salad Basil, Sherry Balsamic Drizzle

Extra Virgin Olive Oil

Roast Sirloin Cremini Mushroom Sauce Pan Seared Chicken Breast

Pesto Cream Sauce

Roasted Fingerling Potatoes Herbs, Bacon, Bell Peppers,

Red Onion

Sautéed Green Beans and Carrots Thyme Shallot Butter

Flourless Chocolate Cake Apple Pie Tarts

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Lunch Buffet


Le Mediterranean | 42 Minimum of 25 guests

Moroccan Tomato & Chickpea Soup

Caesar Salad Crisp Romaine Lettuce, Shaved Asiago

Cheese, Homemade Croutons

Panzanella Salad Tomato, Yellow Pepper, Cucumber, Red

Onion, Basil, Tuscan Bread, Balsamic

Roasted Brussel Sprouts Toasted Cashew, Sun Dried Tomato

Artichoke and Goat Cheese Ravioli Tear Drop Peppers, Parmesan,

Fennel Cream Sauce

Chicken Parmigiana San Marzano Tomato Sauce

Pesto Crusted Cod Red Pepper Sauce

Baklava Tiramisu

Moroccan Rice Pudding

Eastern Shore | 42 Minimum of 25 guests

New England Clam Chowder Oyster Crackers

Garden Salad Mixed Greens, Carrots, Cucumbers,

Tomato, Red Wine Vinaigrette and Ranch Dressing

Apple Coleslaw

Parmesan Zucchini Fries Horseradish Sauce

Herb Roasted Potatoes Yukon Potato, Parsley, Basil, Garlic

North Carolina BBQ Pulled Pork

Apple Coleslaw, Mini Ciabatta Rolls

Baltimore Fried Chicken Cherry BBQ Sauce, Hot Sauce

Signature Crab Cakes Red Pepper Sauce

New York Cheesecake Boston Crème Pie

Blueberry Doughnut Holes

Pacific Rim| 39 Minimum of 25 guests

Vegetarian Pho Vietnamese Noodle Soup

Soba Noodle Salad Shrimp, Napa Cabbage, Red Pepper,

Cucumber, Almonds

Asian Chopped Salad Mixed Greens, Baby Corn, Mandarin

Orange, Red Pepper, Water Chestnuts

Szechuan Green Beans

Steamed Jasmine Rice Ginger Carrot and Green Onions

Grilled Chicken Banh Mi Sandwiches

Sweet and Sour Chicken Pineapple, Bell Pepper, Onion

Beef and Broccoli General Tso’s Sauce, Sesame, Scallions

Green Tea Crème Puff Lemon Meringue Tart

Caramel Ginger Cupcake

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Lunch Buffet


BBQ Lunch | 36 Minimum of 25 Guests

Summer Salad Iceberg, Romaine Lettuce, Cherry Tomatoes,

Red Onion, Cucumbers, Croutons, Buttermilk Ranch, Red Wine Vinaigrette

Traditional Coleslaw Potato Salad

Chilled 5-Bean Picnic Salad

Green, Wax, Kidney, Black Eyed Peas, Garbanzo

Mini Man Burger Cheddar Cheese, Sautéed Onions

Pulled Pork Sliders North Carolina Sauce, Muenster Cheese,

Spicy Pickle Relish

BBQ Chicken Breast Gourmet Mustards, Mayo, Ketchup,

Sliced Red Onion, Tomatoes, Leaf Lettuce

Watermelon Wedges Chocolate Chip Cookies

Brownies Warm Apple Cobbler

Pancho Villa| 39 Minimum of 25 Guests

Pozole Jerez Style (Pork Stew) Pork, Hominy, Guajillo Pepper, Lime, Oregano

Nopalito Salad Cactus, Caramelized Onion, Crumbled Mexican Cheese

Corn Salad Roasted Corn, Julianne Roasted Poblanos,

Cilantro Leaves

Carne A La Mexicana Mild Salsa Roja with Corn Tortilla

Pescado Al Mojo De Ajo Garlic Butter Style Fish

Chicken Tinga Shredded Lettuce, Cumin Scented Sour Cream

Sautéed Onions, Zucchini, and Tomatoes

Chipotle Baby Potatoes Sliced Red Potato, Cilantro, Chipotle Pepper

Tres Leches Cupcakes Rice Pudding with Raisins

Cinnamon Buñuelos

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Lunch Buffet

The Market: “Build your own Box Lunch, Buffet set up” | 30

or

“Traditional Box Lunch” | 33

Boxed Lunch served with Ms. Vicki’s Chips, Packo Pickles, and Whole Fresh Seasonal Fruit. Clients Choice of 3 Sandwiches or Salads, Cookies or Brownies and Soft Drinks or Bottled Water.

Cold Sandwiches

Roast Beef Provolone Cheese, Red Onion, Arugula, Tomato,

Horseradish Sauce, Ciabatta Roll

Smoked Turkey Breast Brie, Candied Pecan Mustard, Bibb Lettuce,

Multigrain Ciabatta Roll

Grilled Chicken Breast Fresh Mozzarella, Basil Pesto, Tomato,

Black Olive Tapenade, Ciabatta Roll

Hippie Wrap (Vegetarian) Millet and Quinoa Salad, Chickpeas, Cucumber, Tomato and Feta

Cheese, Red Wine Vinaigrette, Whole Wheat Tortilla

Hot Sandwiches *available for buffet style only

Grilled Chicken Caprese

Grilled Chicken, Fresh Mozzarella, Basil Pesto, Tomato, Black Olive Tapenade, Ciabatta Roll

Croque Monsieur Ham

Ham, Baby Swiss Cheese, Crispy Thick Cut Bacon, Dipped in Egg and Fried

Smoked Turkey Breast

Turkey Breast, Smoked Mozzarella, Sun Dried Tomato Mayonnaise, Arugula, Roasted Piquillo Pepper, Hoagie Roll

Marinated Grilled Vegetables

Portabella Mushroom, Red Onion, Japanese Eggplant, Red Pepper, Zucchini, Herb Mayo, Grilled Ciabatta Roll

Salads

Grilled Chicken Caesar

Red and Green Romaine, Shaved Parmesan, Homemade Croutons, Classic Caesar Dressing

Asian Salad

Napa Cabbage, Red Cabbage, Carrots, Green Onion, Cucumber, Red Pepper, Cilantro, Pickled Ginger, Crispy Wontons,

Ginger Soy Vinaigrette

Mexican Salad Chopped Romaine, Roasted Corn, Black Beans, Jicama, Radish,

Grilled Poblano, Cilantro, Queso Fresco, Mango Basil Vinaigrette

American Chopped Salad Chopped Romaine and Watercress, Herb Grilled Chicken, Avocado,

Egg, Bacon, Tomato, Blue Cheese, Light Herb Vinaigrette

Moroccan Salad

Bibb and Romaine Lettuce, Piquillo Pepper, Green Olive, Hard-Boiled Egg, Red Onion, Carrot,

Orange Slice Vinaigrette

Farmer’s Salad Grilled Steak, Baby Gem Wedge Lettuce, Artichoke, Red Bliss Potato,

Pickled Red Onions, Creamy Parmesan Dressing

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Lunch Buffet

All buffet options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea Please ask your Event Manager about upgrade options and Gluten Free Options

Soup, Salad, Flatbread and Dessert| 35

Soups (Select One)

Vegetable Minestrone, Pesto Crouton

Tuscan White Bean and Kale, Pancetta Crisps Old Fashioned Chicken Noodle, Cheddar Herb Biscuit

San Marzano Tomato Soup, Artichoke, Spinach and Parmesan Cheese Garlic Crouton New England Clam Chowder

Pozole Jerez Style (Pork Stew) Tortilla Soup, Crispy Tortilla Strips, Scallion, Sour Cream

Chicken and Wild Rice Soup, Cheddar Herb Biscuit Wild Mushroom Bisque, Pesto Crouton

Baked Potato Soup, Smoked Bacon, Cheddar Cheese, Green Onion

Salads (Select Two)

Cobb Salad

Baby Greens, Chicken, Boiled Eggs, Blue Cheese, Tomato, Bacon, Red Wine Vinaigrette Baby Arugula

Shaved Pear, Pecorino Romano, Toasted Pecans, Cranberry Vinaigrette Crisp Romaine and Spinach

Artichoke Hearts, Kalamata Olives, Feta Cheese, Tomato, Honey Lemon Vinaigrette Orecchiette Pasta Salad

Grilled Fennel, Shrimp, Chorizo, Sweet Peppers, Herbs, Sherry Vinaigrette

Crispy Flatbreads (Select Three)

Prosciutto

Arugula, Smoked Gorgonzola and Fig Jam Smoked Bacon

Apple, Honey, Chevre and Fresh Thyme Smoked Chicken

Sweet Onion, BBQ Sauce, Provolone and Teardrop Peppers Steak Fiorentina

Grilled Flank Steak, Arugula Pesto, Fontina Cheese, Grey Salt and Balsamic Glaze Vegetarian

Grilled Zucchini, Roasted Cherry Tomato, Fresh Mozzarella and Basil Pesto

Desserts (Select Two)

Seasonal Fruit Tart

Seasonal Cheesecake Chocolate Layer Cake

Tiramisu White Chocolate Mousse Parfait, Chocolate Sauce, Crumbled Oreo

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Lunch Buffet

All buffet options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea Please ask your Event Manager about upgrade options and Gluten Free Options

Soup, Salad, Sandwich and Dessert| 35

Soups (Select One)

Vegetable Minestrone, Pesto Crouton Tuscan White Bean and Kale, Pancetta Crisps

Old Fashioned Chicken Noodle, Cheddar Herb Biscuit San Marzano Tomato Soup, Artichoke, Spinach and Parmesan Cheese Garlic Crouton

New England Clam Chowder Pozole Jerez Style (Pork Stew)

Tortilla Soup, Crispy Tortilla Strips, Scallion, Sour Cream Chicken and Wild Rice, Cheddar Herb Biscuit

Wild Mushroom Bisque, Pesto Crouton Baked Potato Soup, Smoked Bacon, Cheddar Cheese, Green Onion

Salads (Select Two)

Pasta Salad

Arugula Pesto, Peas, Tomato, Parmesan

Multi Grain Salad Quinoa, Barley, Wild Rice

Pickled Carrot and Cucumber, Cherry Tomato, Feta Cheese with Oregano Vinaigrette

Caprese Salad Vine Ripened Tomato, Fresh Mozzarella, Basil with Extra Virgin Olive Oil

Caesar Salad of Romaine Wedges Shaved Parmesan, Focaccia Croutons with Caesar Dressing

Hot Sandwiches (Select Two)

Italian Meats

Sweet and Spicy Coppa, Mortadella, Soppressata, Genoa Salami, Giardiniera Vegetables, Provolone served on a Baguette Roll

Chicago Beef Roasted Sliced Beef Sirloin, Sweet Onion Jam, Piccolo Peppers, Provolone served on a Baguette Roll

Portobello Herb Marinated Portobello Mushroom Brie, Sun Dried Tomato Spread, Young Spinach served on a Herb Ciabatta Roll

Rueben Corned Beef, Housemade Sauerkraut, Thousand Island Dressing served on Marble Rye

Desserts (Select Two)

Seasonal Cheesecake

Assorted Cookies Assorted Mini Cupcakes

Assorted Cookie Bar Flourless Chocolate Cake

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Lunch Buffet

ENHANCEMENTS

Priced per Person

Grilled Italian Sausage, Peppers, Onions, Giardiniera | 4

Wisconsin Beer Brats | 4

Hot Dogs | 4

Grilled Flank Steak | 9

Grilled Vegetables, Zucchini, Yellow Squash, Red and Yellow Peppers, Red Onions | 3

Pork Tamales | 4

Shrimp Ceviche| 9

Agua de Horchata (rice water) | 3

Agua de Jamaica| 3

Limonada (lemonade) | 3

Chips and Salsa, Roja and Salsa Verde | 3

Quesadilla Station, Plain Cheese, Carne Asada, Grilled Chicken, Rock Shrimp ∣ 10

Pozole Soup, Tender Pork, Hominy, Fragrant Broth ∣ 10

Chicken Enchiladas, Corn Tortillas, Red Chili Sauce ∣ 10

Hot Beef & Cheddar, Caramelized Onions, Peppers served on a Torrano Roll | 3

BBQ Pulled Pork, Housemade BBQ Sauce, Crispy Onions, Coleslaw served on a Brioche Bun | 3

Grilled Cheese, Aged White Cheddar, Tomatoes, Broccoli, Pesto served on Sourdough Bread | 3

Italian Beef, Shaved Eye of Round, Sweet Peppers, Giardiniera, Au Jus served on French Bread | 3

Page | 19

Plated Lunch

All lunches are 3 courses: Your choice of Soup or Salad, Entrée and Dessert. All options include Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea

Soups

Wild Mushroom Bisque Pesto Croutons

Tuscan White Bean and Kale Soup Pancetta Crisp

Baked Potato and Leek Soup Smoked Bacon and Chive Mascarpone

Old Fashion Chicken Noodle Soup Cheddar Herb Biscuit

Tomato Bisque Artichoke, Spinach and Parmesan Cheese

Garlic Croutons

Vegetable Minestrone

Pesto Crouton

Salads

Romaine Salad Black Olives, Artichokes, Tomato,

Cucumber

Willow Crest Salad

Greens, Hearts of Palm, Orange Segments, Red Pepper, Croutons, Citrus Vinaigrette

Classic Caesar Hearts of Romaine, Classic Caesar

Dressing, Croutons, Shaved Parmesan

Baby Spinach Salad

Chevre, Roasted Red Beets, Dried Cherries, Bacon Lardons, Pecans,

Vanilla Balsamic Vinaigrette

Arugula Salad Shaved Pear, Asiago Cheese,

Toasted Almonds

Red and Green Romaine

Black Olives, Marinated Artichokes, Tomato, Red Wine Vinaigrette

Entrees

Herb Roasted Chicken Breast | 30 Caponata Sauce, Polenta Cake, Seasonal

Vegetables

Loc Duarte Salmon | 35 Sautéed Zucchini Noodles, Sweet Bell Peppers, Cherry Tomato, Fresh Herbs, Pesto, Lemon Oil

Homemade Meatloaf | 33 Veal and Pork, BBQ Glaze and Wrapped in Bacon, Yukon Mash Potato, Green Beans

Mushroom and Eggplant Cannellini | 39

Grilled Sun Dried Tomato Polenta, Sautéed Spinach and Garlic, Tomato Sauce

Chicken Breast (with wing) | 34 Shiitake Mushroom Vinaigrette,

Apple Smoked Bacon Ragout, Whipped Potatoes, Seasonal Vegetables

Signature Crab Cake | 36

Tartar Sauce, Wild Rice, Seasonal Vegetables

Red Wine Braised Short Rib | 35 Ratatouille and Goat Cheese Agnolotti,

Roasted Cauliflower, Balsamic Glaze

Stuffed Chicken Breast with Ricotta | 39 Asiago, Spinach, Pine Nuts, Black Pepper Fettuccine, Pomodoro Sauce, Broccolini,

Romesco Sauce

Grilled Strip Steak | 39

Crispy Potato, Blue Cheese and Bacon, Roasted Cipollini Onion and

Local Green Beans, Malbec Glaze

Steak and Portabella Ravioli | 39 Sun Dried Tomato, Cremini Mushroom,

Roasted Garlic, Herbs, Cream, Asiago Cheese

Vegetable Napoleon | 39

Grilled Portabella, Red Pepper, Zucchini, Yellow Squash, Red Pepper Coulis

Desserts

Cheesecake, Raspberry Sauce, Vanilla Bean Cream Caramel Ganache Tart, Caramel Sauce, Whipped Cream

Lemon Meringue Tart, Blackberry Sauce Carrot Cake, Cinnamon Sauce, Whipped Cream

Page | 20

Dinner

Page | 21

Dinner Buffet

All buffet options include: Artisan Bread and Butter, Iced Tea, Coffee and Hot Tea. Please ask your Event Manager about upgrade options and Gluten Free Options

Rancho Viejo | 58 Minimum of 25 Guests

Chicken Tortilla Soup

Ensalada Margarita

Romaine Lettuce, Tomatoes, Avocado, Red Onion, Queso Fresco, Tortilla Straws,

Tequila Lime Vinaigrette

Nopalito Salad Cactus, Caramelized Onion Crumbled Mexican Cheese

Achiote Rubbed Pork Loin Papaya Mango Relish

Cilantro Lime Marinated Peruvian Blue Tilapia Roasted Tomato Salsa

Pan Seared Chicken Mole Roja

Black Beans and Rice Fiesta Grilled Vegetables

Key Lime Tarts Traditional Rice Pudding

Tres Leches Cake

American Steakhouse | 68 Minimum of 25 Guests

Lobster Bisque Crème Fraîche

Wedge Salad

Baby Iceberg Lettuce, Smoked Blue Cheese, Cherry Tomato, Bacon, Croutons,

Blue Cheese Dressing

All American Grilled Vegetable Salad Grilled Onions, Asparagus, Tomato,

Zucchini, Yellow Pepper

Grilled Strip Loin Bordelaise Sauce

Signature Crab Cakes Red Pepper Sauce

Herb Roasted Chicken Lemon Scented Gravy

Scalloped Yukon Gold Potatoes Garlic, Gruyere Cheese, Cream

Creamed Spinach

Fresh Spinach, Garlic, Parmesan, Nutmeg, Crispy Onions

Variety of Cheesecakes Old Fashion Chocolate Cake

Assorted Mini Tarts

Italian | 65 Minimum of 25 Guests

Tomato Florentine Soup

Italian Salad

Mixed Greens, Roasted Red Peppers, Gorgonzola Cheese, Prosciutto Cracklings,

Tuscan Herb Vinaigrette

Bruschetta Salad Grape Tomatoes, Fresh Bocconcini, Basil, Garlic Infused Croutons with a Drizzle of Extra Virgin

Olive Oil and Balsamic Glaze

Seared Chicken Artichokes, Kalamata Olives,

Lemons and Natural Jus

Scallops and Shrimp Provençale Zucchini Noodles

Sliced Garlic infused Beef Strip Loin

Saffron Risotto with Asparagus

Roasted Vegetables

Tiramisu, Cannoli, Panna cotta w/ Seasonal Fruit

BBQ Dinner| 58 Minimum of 25 Guest

Artisan Salad

Baby Greens Salads Sun Dried Cherries, Goat Cheese, Candied Walnuts, Citrus Vinaigrette

Caprese Salad Fresh Mozzarella, Heirloom Tomatoes, Basil,

Balsamic Drizzle, Olive Oil

Chilled 5-Bean Picnic Salad Green, Wax, Kidney, Black Eyed Peas, Garbanzo

Beans

Fresh Corn on the Cob

Jack Daniels Baked Beans

Grilled Chicken Breast Apricot Chili Glaze

Marinated Grilled Tri Tip Steak Signature Butter Sauce

BBQ Glazed St Louis Style Ribs Michigan Cherry BBQ Sauce

Corn Bread with Honey Butter

Apple Pie and Cherry Pie Strawberry Shortcake

Devil’s Food Cup Cakes

Page | 23

Plated Dinner

All Dinners are 3 courses: Selection of Soup or Salad, Entrée and Dessert All options include Artisan Bread and Butter, Ice Tea, Coffee and Hot Tea

Additional Course: $4 per Person

APPETIZERS

Braised Pork Belly | 6 Miso Glaze, Sautéed Spinach, Grilled Pineapple

Salsa

Signature Crab Cake | 8 Red Pepper Rouille, Truffle Sweet Corn

Cold Ahi Tuna | 8 Arugula Salad,

Sesame Honey Vinaigrette

Warm Oxtail Tartlet | 6 Moroccan Carrots, Raz El Hanout, Savory

Tart Shell, Lentil Spoon

Shrimp and Crab Risotto | 8 Meyer Lemon, Parmesan

Spinach and Roasted Garlic Tortellini |8 Cherry Tomato, Basil,

Macerated Cipollini Onions, Red Pepper Sauce

Steak and Portabella Ravioli | 6 Sun Dried Tomato, Rosemary,

Baby Cherry Pepper, Shaved American Grana Cheese

SOUPS Soup en Croute is an additional $2 per person

Roasted Tomato Artichoke, Spinach Garlic Crouton

Vegetable Minestrone Pesto Crouton

Lobster Bisque Sherry Cream, Lobster Meat

Wild Mushroom Bisque Pesto Crouton

Tortilla Soup Crispy Tortilla Strips, Scallions

Chicken and Wild Rice Cheddar Herb Biscuits

Old Fashion Chicken Noodle Cheddar Herb Biscuit

Tuscan White Bean and Kale Soup Pancetta Crisps

Signature Crab Chowder Oyster Crackers

SALADS

Traditional Caesar Salad Crisp Romaine, Shaved Parmesan,

Homemade Croutons, Classic Caesar

Wedge Salad Baby Iceberg, Bacon, Blue Cheese, Cherry

Tomatoes, Croutons, Blue Cheese Dressing

House Garden Salad Mixed Greens, Tomato, Cucumber,

Homemade Crouton Peppercini, Shredded Carrot, House Vinaigrette

Willow Crest Salad

Greens, Hearts of Palm, Orange Segments, Red Pepper, Croutons, Citrus Vinaigrette

Baby Spinach Salad Chevre, Roasted Red Beets,

Dried Cherries, Bacon Lardons, Pecans, Vanilla Balsamic Vinaigrette

Red and Green Romaine Black Olives, Marinated Artichokes,

Tomato, Red Wine Vinaigrette

Page | 24

Plated Dinner


VEGETARIAN

Miso Glazed Tofu | 45 Soba Noodles, Ginger Soy Essence, Shiitake Mushrooms, Red Peppers, Grilled Scallions, Mini Corn, Water

Chestnuts

Potato, Mushroom and Eggplant Cannellini | 45

Spicy Tomato Sauce Over Zucchini Noodles

Ratatouille and Chevre Ravioli | 48 Rainbow Swiss Chard, Grilled Artichokes,

Teardrop Peppers, Pomodoro Sauce, Shaved Parmesan

Mushroom Napoleon | 45

Red Pepper Sauce, Seasonal Vegetables

Vegetable Tagine | 45

Sweet Potatoes, Chick Pea, Golden Raisin, Lemon Couscous, Tuscan Kale

Pad Thai | 48

Coconut Curry Sauce, Squash, Piquillo Peppers, Kelp Noodles,

Crispy Shiso and Cashews

SEAFOOD

Grilled Loc Duarte Salmon | 57 Mango Pineapple Relish

Crab Stuffed Shrimp | 64 Grilled Lemon and Whole Grain Mustard

Sauce

Signature Crab Cakes | 69 Piquillo Sauce

Glazed Wild Striped Bass | 59 Coconut Curry Sauce

Blue Crab Crusted Halibut | 69 Old Bay Beurre Blanc

Lobster, Steamed or Broiled |Market Price

STEAK AND CHOPS

Eugene Porter Braised Short Rib| 60 Horseradish Gremolata

Slow Roasted Beef Tenderloin | 65 Glace Di Viande

Seared Center Cut Filet Mignon | 65 Onion Marmalade

and Smoked Blue Cheese

Bone-In Veal Chop | 62 Mushroom and Leek Port Wine Fig Sauce

Grilled Filet Mignon | 65 Brandy Mustard Sauce

Dijon and Herb Crusted Rack of Lamb | 67

Romesco Sauce

Dry Rubbed New York Strip | 64 Guajillo Sauce

Page | 25

Plated Dinner


POULTRY

Pan Roasted Bone-In Chicken Breast | 45

Mushroom Fricassee

Stuffed Chicken Breast | 48 Stuffed with Spinach, Ricotta Cheese

Sun Dried Tomato Artichoke Cream Sauce

Roasted Duck Breast | 49 Duck Confit and Spätzle Apricot Mustard Sauce

Seared Herb Chicken Breast | 47

Piperade Sauce

Chicken Tikka Masala | 49 Cucumber Riata, Naan Bread

Roasted Cornish Game Hen | 53 Honey, Lemon and Thyme Jus Li

DUETS

Chimichurri Marinated New York Strip Steak

Paired With

Grilled Salmon | 64 Mango Pineapple Salsa

Seared Filet Mignon Paired With

Signature Crab Cake | 68 Robert Sauce and Red Pepper Rouille

Miso Marinated Halibut Paired With

Crab Cake | 71 Shiitake Mushroom Vinaigrette and Red

Pepper Rouille

Grilled Filet Mignon Paired With

Bacon Wrapped Prawns | 65 Mushroom Demi-Glace,

Horseradish Cream

Crab Stuffed Chicken Breast Paired With

Seared Salmon | 68 Lobster Sauce and Herb Garlic Butter

STARCHES

Potato Leek Soufflé Yukon Gold Boursin Cheese Mash

Country Harvest Rice Sweet Potato Roasted Poblano Mash

Fingerling Potato Hash Wild Mushroom Risotto

Basmati Rice Majestic Rice Blend

Spätzle Anson Mills Polenta

VEGETABLES

French Cut Baby Carrots and Haricot Verts Broccolini and Stuffed Tomato

Pearl Onions, Asparagus Tips, Peas, Cremini Mushroom Ragout Asparagus and Red Peppers

Oven Roasted Root Vegetables Chef Sean’s Seasonal Selection

DESSERTS

Cheesecake, Blueberry Sauce, Whipped Cream Fruit Tart with Passion Fruit Sauce

Tiramisu, Frangelico Whipped Cream with Chocolate Sauce Chocolate Hazelnut Torte, Vanilla Bean Cream with Caramel Sauce

White Chocolate Mousse Bombe, Raspberry Mousse Filing, Shortbread with Mixed Berry Sauce Flourless Chocolate Cake with Whipped Cream and Raspberry Sauce

Vegan Cheesecake

Page | 26

Reception

Page | 27

Reception HORS D’ OEUVRES

BUTLER PASSED OR DISPLAYED Vegetarian options noted with *

SPOONS

Priced Per Dozen | 60

Ahi Tuna Sweet Thai Chili, Crispy Shallots

and Tagarashi

Crab Salad Lemon Aioli and Green Onion

Shrimp and Pico De Gallo Grilled Shrimp, Fresh Tomato Salsa

Spicy Beef

Sofrito and Black Bean Salad

Roasted Piquillo Pepper* Kalamata Olive, Toasted Pine Nuts

and Basil

Mango Gazpacho Toasted Coconut Shrimp Shooter

Asian Pear and Chevre*

Arugula and Pumpkin Seeds

COLD

Priced Per Dozen | 60

Prosciutto Wrapped Asparagus Sea Salt, Aged Balsamic

Mediterranean Antipasti Skewer* Olive, Mozzarella, Tomato, Artichoke

Chicken Salad on Date Nut Bread Apple, Dried Cherry

Pastrami on a Bagel Chip Sauerkraut, Whole Grain Mustard

Mustard Dusted Beef Tenderloin Pickled Onion, Horseradish on Baguette

Stuffed Cherry Tomato* Boursin Cheese

Assorted Deviled Eggs* Truffle Oil, Whole Grain Mustard

Curried Shrimp on Baguette Mango, Rice, Peas, Pimento

Cucumber, Melon Relish, Crispy Prosciutto Mini Martini Glass

Smoked Duck BLT in Choux Lingonberry Aioli

Goat Cheese and Sun Dried Cherry Crostini Grilled Tiger Shrimp with Mango Relish

Fruit and Cheese Skewer* Honey Yogurt Sauce

Tuna Poke Crispy Wonton, Macadamia Nut, Pickled Seaweed

Miniature Cold Thai Beef Salad Tomato Cone and Mint

Cilantro Pineapple Shrimp on a skewer

Shrimp Cocktail Horseradish Cocktail Sauce

VEGAN OPTIONS Priced per Dozen | 60

Vegan Ratatouille Phyllo Star

Caribbean Risotto Cake

Mango, Pineapple, Cilantro and Lemongrass

Vegetable Tempura

Zucchini, Mushroom, Carrot, Onions

Vegetable and Jack Cheese Quesadilla

Roasted Piquillo Pepper Spoon Kalamata Olive,

Toasted Pine Nuts and Basil

Vegan Meatless Meatball Teriyaki Sauce

Page | 28

Reception HORS D’ OEUVRES

BUTLER PASSED OR DISPLAYED

HOT

Priced Per Dozen |60

Vegetarian options noted with *

Brie, Pear and Almond Beggar’s Purse*

Breaded Parmesan Artichoke*

Parmesan Stuffed Sweet Peppers*

Short Rib Fig and Blue Cheese Tart*

Phyllo Wrapped Brie with Cranberry*

Harvest Fruit and Brie Crostada* Blend of Apples, Apricots and Raisins

Combined with Brie Cheese

Portobello Mushroom Puff* Wild Mushroom Goat Cheese

Spinach Pesto Puffs*

Spinach, Crunchy Nuts, Cheeses, Spices and Herbs

Vegetable Curry Samosa*

Breaded Stuffed Mushroom*

Boursin Cheese

Cheese Stuffed Poblano* Mozzarella, Cheddar and Chihuahua

Cheeses

Low Country Boils Kabob Shrimp, Andouille, Potato and Onion

Thai Coconut Shrimp

Sweet Chili Sauce

Butter Pecan Shrimp

Coconut Lobster Raspberry Jalapeño Sauce

Crab Cake with Tartar Sauce

Crab Rangoon

Szechuan Beef Satay

Teriyaki Beef Satay

Smoked Brisket Picadillo Empanada

Peking Duck Egg Rolls

Duck Wellington

Andouille Cheese Fritter

Bierhaus Sausage and Pretzel

Tandoori Chicken Skewer

Hibachi Chicken Skewer

Honey Glazed Chicken Yaki-i-Tori

Buffalo Chicken Rangoon

Cocktail Spring Rolls

Green Chili Pork Sope

Mini Reuben Flatini Corned Beef, Sauerkraut and Swiss Cheese

Italian Flatini

Ham, Salami, Pepperoni and Mozzarella

Patatas Andalucia Chorizo, Machengo Cheese, Peas, Red

Pepper in a Potato Cup

Chicken Pesto Flat Bread Artichoke Hearts, Sundried Tomatoes,

Asiago Cheese Blend

Southwest Flat Bread Seasoned Beans, Cilantro, Red Bell

Pepper, Corn, Jalapeno, Cheddar and Mozzarella Cheeses

Arancini* (Stuffed Risotto Balls)

Asiago, Parmesan and Romano

Goat Cheese, Roasted Pepper, Spinach and Carmelized Onion

Butternut Squash, Parmesan, Ricotta, Sage and Amaretto Cookie

Polpette (Stuffed Meatballs)

Beef and Pork, Provolone, Mozzarella and Parmesan

Duck, Shiitake Mushrooms, Soy and Ginger

Buffalo Chicken, Blue Cheese, Carmelized Onion

Honey Sirachi Chicken Meatball

Page | 29

Reception DISPLAY STATIONS

All items will be charged at event guarantee. Minimum of 25 guests

Mini Hot Subs | 18

Cuban with Braised Pork Loin, Ham and

Swiss Cheese, Sliced Pickle, Dijon Mustard

Spicy Buffalo Chicken and Blue Cheese

Beer Battered Halibut, Tartar Sauce, Hot Sauce on Potato Roll

Roast Beef with Horseradish

Cheddar Cheese

Risotto and Potato Bar |16

Yukon Mashed Potato, Roasted Sweet

Potato Mash, Creamy Risotto

Farm House Cheddar, Smoked Bacon, Caramelized Onions, Sautéed Mushrooms,

Shaved Parmesan

Scallions, Roasted Red Pepper, Goat Cheese, Asparagus, Brown Sugar, Sour Cream, Tomato Jam, Garlic Butter and Shrimp, Chicken and Pesto, Whipped Butter, Ranch Dressing, Green Onions

Asian Sampler | 22

Traditional Egg Rolls with Duck Sauce

Shrimp Shumai in Bamboo Baskets

Steam Buns with BBQ Pork

Vegetable Fried Rice

Mongolian Beef

Orange Chicken

Pilsen Station |22

Chicken Tinga Chili Lime Grilled Flank Steak

Pork al Pastor

Tostada (Crispy Corn Tortilla)

Sopes

(Corn Masa Boats)

Corn and Flour Soft Tacos

Tortilla Chips

Toppings: Roasted Onions and Peppers, Ranchero Salsa, Guacamole, Cilantro Crème, Salsa Verde, Onions, Radishes, Lime Wedges,

Pickled Onions, Queso Fresco

Pasta|19 (Select Three)

Cavatappi

Caramelized Squash, Chèvre, Pumpkin Seed Pesto, Crispy Bacon Lardons, Asiago

Cheese Chards, Chardonnay, Sweet Butter, Sea Salt

Truffle Cheese Sacchetti

Sun Dried Tomato, Roasted Cremini Mushrooms,

Fennel Cream Sauce, American Grana

Ratatouille and Goat Cheese Ravioli (Half-Moon), Italian Tomatoes, Cipollini Onion, Chiffonade Spinach, Extra Virgin

Olive Oil

Farfalle Pasta Spicy Red Sauce, Italian Sausage, Red Peppers and Sweet Onions, Parmesan

Cheese

Spinach Fettucine Grilled Chicken, Garlic Cream Sauce,

Artichoke and Basil

Sliders | 22 (Select Three)

Mini Burger

Laak Brother Cheddar Cheese, Port Onions, Pretzel Bun

Chicken Schnitzel

Pickled Red Cabbage, Ciabatta Roll

Pulled Pork

Carolina sauce, Packo Pickle Relish, Muenster Cheese,

Ciabatta Roll

Signature Crab Cake Red Pepper Rouille, Thick Bacon, Ciabatta

Roll

Portabella Mushrooms Port Onions, Pretzel

Roll Homemade Spicy Ketchup, Herb Aioli, Honey Dijon Mustard, Packo Pickles,

Lettuce and Tomato

Page | 30

Reception DISPLAY STATIONS

All items will be charged at event guarantee. Minimum of 25 guests

Vegetable | 10

Vegetable Platter

Grilled Naan Pita Chips, Lavosh Hummus with Lemon Olive Oil, Avocado

Ranch, Shaved Ricotta Salata

Seasonal Fruit | 15

Fresh Fruits, Melons and Tropical Assortment

Berry Salad with Chambord Raspberry Crème

Chicken Wings | 16 (Select Three)

Buffalo Citrus Honey and Habanero

Cherry BBQ Indian Rub and Grilled w/ Raita Sauce

Miso Glazed and Ginger Scallion Dipping Sauce

**All Served with Celery, Carrots, Ranch/Blue Cheese/Curry Dipping

Sauce**

Great American Cheese | 17

Artisanal and Farmhouse

Cheese Display,

Dried and Fresh Seasonal Fruit

Roasted Nuts, Lavosh,

Gourmet Crackers

Toasted French Bread with

Olive Oil and Sea Salt

Bruschetta Bar | 19

Fresh Baked French Bread, Lavosh,

Naan, Tomato Mozzarella and Basil Olive Tapenade

Spicy Shrimp, Pineapple Salsa Hummus Chicken Liver Pâté, Crispy Duck, Balsamic Glaze, Crispy Shallot

Charcuterie and Meat | 20

Antipasto Cured and Dried Meats

Prosciutto, Coppa, Salami, Sopressata Hand Crafted Pâtés,

Pickled Vegetables, Mustards, French Bread

Marinated Artichokes, Olives, Marinated Sweet Peppers

Seafood Display |24

Large Gulf Shrimp, Cocktail Sauce

Chilled Crab Claws, Tuna Tartar

Fresh Shucked Oysters Beet and Vodka Cured Salmon

Wakame Salad with Toasted Sesame All Raw Bar Items Served on Ice

Custom Ice Carving Display $400 Per Block Optional

Flat Breads |21

Mozzarella, Provolone, Parmesan,

Romano Apple, Chèvre, Thick Bacon, Thyme, Honey, Nutmeg, Caramelized Red

Onion Wild Mushroom, Caramelized Onions

Baby Swiss Pesto, Tomato, Fresh Mozzarella,

Basil, Prosciutto

Sushi |28

*Minimum of (4) Pieces Per Person

Required Selection of Nigiri: Shrimp, Tuna, Hamachi, Salmon and

Eel Selection of Maki Rolls, Pickled Ginger, Wasabi and Soy Sauce

Japanese Sushi Chef Available at $350 Per Chef

Page | 31

Reception

CARVING STATIONS

All Items to be charged at Event Guarantee; One Attendant per 50 guests required for each station. $125 Attendant Fee per Station based on 90 minutes of Food Service.

Chili Rubbed Brisket | 200 Cherry Mustard, Apple Coleslaw, Ciabatta Rolls

(Serves 40)

Prime Rib | 325 Au Jus, Horseradish Sauce, Brioche Rolls, Crispy Onions

(Serves 25)

Whole Roasted Salmon Teriyaki | 200 Pickled Daikon and Carrot, Shiso Pesto

(Serves 25)

Bone-In Ham | 225

Brown Sugar, Cracked Pepper Glazed Virginia Bone-In Ham, Violet Mustard Sauce

(Serves 40)

Roasted Leg of Lamb | 300

Tzatziki Sauce, Fresh Lemon, Tomato and Onion Relish (Serves 40)

Hot Smoked Turkey Breast | 275 Cranberry Relish, Gravy, Stuffing

(Serves 25)

New York Strip | 275 Baby Spinach, Chevre, Dried Cherry, Brioche Crouton, Balsamic Glaze

(Serves 40)

Peking Duck | 125 With Pickled Daikon and Carrot Salad, Shiso Pesto on Mandarin Pancakes

with Hoisin Sauce (Serves 15)

Creek Stone Beef Tenderloin | 300 Roasted Shallots and Mushrooms, Bordelaise Sauce, Brioche Rolls

(Serves 20)

Whole Roasted Pig | 600 Guajillo Sauce, Limes, Mango Salsa, Corn/ Flour Tortillas

(Serves 50)

Schweinebraten Roasted Pork Loin | 275 House made Sauerkraut

Boiled Potatoes (Serves 20)

Grilled Tuna Loin | 300 Asian Chopped Salad with Sesame Crust, Spicy Peanut Dressing

(Serves 20)

SWEET STATIONS

Priced Per Person

Coffee Service | 6 Coffee Service Carving Stations

Whipped Cream, Caramel Sauce Shaved Chocolate, Sugar Stirrers

How Sweet It Is Dessert Table | 16 Minimum of 50 guests

Mini Assorted Cheesecakes Cream Puffs

Mini Salted Ganache Tarts Chocolate Dipped Fruit and Pretzels

Cannoli’s

Beignets with Dipping Sauce | 10 Honey Caramel, Chocolate Sauce, Strawberry Sauce,

Vanilla Bean Whipped Cream

Ice Cream Sundae | 12 Cheese Cake Ice Cream, Graham Cracker Bits,

Warm Blue Berry Compote

Waffles| 12 Malt Waffles, Bacon Jam, Maple Whipped Cream, Beer Caramel

Fire Pit S’mores Station Graham Crackers, Marshmallows, Assorted Chocolate Bars,

Sliced Strawberries, Sliced Bananas

Page | 32

BEVERAGE

Page | 33

SPARKLING WINES AND CHAMPAGNE

SPARKLING WINES AND CHAMPAGNE

SWEET WHITE AND BLUSH WINES

DRY LIGHT INTENSITY WHITE WINES

Santa Maria Pinot Grigio, Italy |32

Stone Cellars by Beringer Pinot Grigio, California |32

Meridian Vineyards Pinot Grigio, California |34

Brancott, Sauvignon Blanc, Marlborough, New Zealand |34

Kenwood Vineyards Sauvignon Blanc, Sonoma, California |36

Pighin Pinot Grigio, Grave Del Friuli, Italy |38

Ferrari-Carano Vineyards Fume Blanc, Alto Adige, Italy |38

Santa Margherita Pinot Grigio, Alto Adige, Italy |54

DRY MEDIUM INTENSITY WHITE WINES

DRY FULL INTENSITY WHITE WINES

Sonoma Curter Chardonnay, California |46

Ferrari-Carano “Tre Terre” Chardonnay, Russian River Valley, California |58

Franciscan Oakville Estate Chardonnay, Napa Valley, California |60

Louis Jadot Puligny Montrachet, Chardonnay, France |70

Far Niente Chardonnay, Napa Valley, California |85

Maschio Proscecco |36

Mumm Napa “Brut Prestige”, Napa Valley, California |38

Freixenet Blanc de Blancs, San Sandurni d’Anoia, Spain |42

Korbel “Organic” Brut, California |45

Taittinger Brut Champagne “La Francaise”, France |74

Moet and Chandon Brut “Imperial”, Epernauy Champagne, France |75

Dom Perignon Brut Champagne, France |160

Beringer Vineyards White Zinfandel, California |32

Chateau Ste. Michelle, Riesling, Columbia Valley |34

Dr. Loosen Saint M, Riesling, Germany |40

Beaulieu Vineyards Century Cellars Chardonnay, California |32

Stone Cellars by Beringer Chardonnay, California |34

Rutherford Ranch Chardonnay, Napa Valley |34

Wente Riva Ranch Chardonnay, California |36

Clos Du Bois Chardonnay, North Coast, California |38

Chateau St. Jean Chardonnay, Sonoma County, California |38

Columbia Crest “Grand Estates” Chardonnay, Washington |38

Murrieta’s Well “The Whip” White Blend, Livermore Valley, California |46

Cakebread Cellars Chardonnay, Napa Valley, California |82

Page | 34

RED WINES

DRY LIGHT INTENSITY RED WINES

DRY FULL INTENSITY RED WINES

Brazin (B) Old Vine Zinfandel, Lodi, California |38

Penfolds Cabernet Sauvignon/Shiraz, Koonunga Hill, Australia |45

Murrieta’s Well “The Spur”, Red Blend, Livermore Valley, California |54

La Jot, Cabernet Sauvignon, California |78

Stag’s Leap Wine Cellars Cabernet Sauvignon, Napa Valley |82

BV George de Latour Cabernet Sauvignon, California |100

Quintessa Cabernet Blend, Napa Valley |152

Joseph Phelps “Insignia” Cabernet Sauvignon, Napa Valley |195

DESSERT WINES AND PORTS

Covey Run Semillon Ice Wine, Washington, 375ml |40

Ferrari-Carano Eldorado Noir, Russian River Valley, 375ml |45

Taylor Flagdate Late Bottled Vintage Port, Portugal |58

Beaulieu Vineyards Century Cellars Merlot, California |32

Beaulieu Vineyard Century Cellars Pinot Noir “Coastal” California |32

Beaulieu Vineyards Century Cellars Cabernet Sauvignon, California |32

Stone Cellars by Beringer,Cabernet Sauvignon, California |34

Stone Cellars by Beringer Merlot, California |34

Diseno Old Vine Malbec, Argentina |38

Aquinas Cabernet Sauvignon, Napa Valley, California |38

Wente Vineyards Cabernet Sauvignon, California |38

Clos Du Bois Cabernet Sauvignon, California |38

Columbia Crest “Grand Estates” Cabernet Sauvignon, Washington |40

Chateau Ste. Michelle Syrah, Washington |42

Rosemount “Diamond Label” Shiraz, South Eastern Australia |42

Castello Di Volpaia Chianti Classico, Tuscany, Italy |42

Mark West Pinot Noir, California |44

Clos Du Bois Merlot, North Coast, California |44

Meridian Vineyards Merlot, California |44

Markham Merlot, Napa Valley, California |44

Domain Saint Gayan Cotes Du Rhone, France |44

La Crema Pinot Noir, Sonoma Coast, California |46

Estancia Cabernet Sauvignon, Paso Robles, California |46

Simi Vineyards Merlot, Alexander Valley, California |48

Taltarni Cabernet/Merlot, “Three Monks”, Australia |50

Seven Falls Cabernet Sauvignon, Wahluke Slope, Washington |52

St. Francis Vineyards Merlot, Sonoma County, California |54

Franciscan Cabernet Sauvignon, Napa Valley, California |58

Page | 35

BEVERAGE PACKAGES

PRICE PER PERSON INCLUDES:

Unlimited Consumption of Cocktails, Beer, Wine Selection, Soft Drinks, Water

One Bartender per 100 People Required. Complete Bar Package

PREMIUM BRANDS

One Hour Bar |19 Two Hour Bar |25 Three Hour Bar |32 Four Hour Bar |36 Five Hour Bar |40

LIQOURS Smirnoff Vodka Beefeater Gin

Cruzan Aged Light Rum Jim Beam White Label Bourbon

Dewar’s White Label Scotch Canadian Club Whisky

Jose Cuervo Gold Tequila Korbel Brandy

Peach Schnapps Pucker Sour Apple

Triple Sec

DOMESTIC / IMPORT BEERS Miller Lite Bud Light

Michelob Ultra O’Doul’s Non-Alcoholic

Heineken Samuel Adams Boston Lager

Amstel Light Corona Extra

Two Brothers Domaine DuPage French Country Ale

TOP SHELF BRANDS

One Hour Bar |23 Two Hour Bar |29 Three Hour Bar |36 Four Hour |40 Five Hour |44

LIQOURS Absolut Vodka Tanqueray Gin

Bacardi Superior Rum Captain Morgan Spiced Rum

Maker’s Mark Bourbon Jack Daniels Tennessee Whiskey Johnnie Walker Red Label Scotch

Seagram’s VO Whiskey 1800 Silver Tequila

Courvoisier VS Brandy Peach Schnapps

Pucker Sour Apple Triple Sec

DOMESTIC / IMPORT BEERS

Miller Lite Bud Light





CORDIALS

Disaronno Originale Amaretto Baileys Irish Cream

Drambuie Frangelico

Grand Mariner Kahlua

Starbucks

EXCLUSIVE BRANDS

One Hour Bar |28 Two Hour Bar |34 Three Hour Bar |40 Four Hour Bar |44 Five Hour Bar |48

LIQOURS Grey Goose Vodka

Bacardi Superior Rum Mt. Grey Eclipse Gold Rum

Bombay Gin Johnnie Walker Black Label Scotch

Jack Daniels Whiskey Knob Creek Bourbon Crown Royal Whiskey Patron Silver Tequila

Hennessy Privilege VSOP Peach Schnapps

Pucker Sour Apple Triple Sec

DOMESTIC / IMPORT BEERS

Miller Lite Bud Light





CORDIALS

Disaronno Originale Amaretto Baileys Irish Cream

Drambuie Frangelico

Grand Mariner Kahlua

Starbucks

Page | 36

BEVERAGE PACKAGES

HOST AND CASH BARS

Price per Drink on Consumption. Bar Service Extension Price is $8 per half hour at the Banquet Captain’s Discretion with a Minimum of 50 guests.

Cash Bar:

Premium Brands |8

Top Shelf Brands |9

Exclusive Brands |10

Domestic Beer |6

Premium Beer |7

House Wine by Glass |9

Premium Martini |12

Martini Top Shelf |13

Martini Exclusive |14

Water/ Soft Drinks |4

Cordials |14

MARTINI BAR

Top Shelf Brands |10 Exclusive Brands |11

(Price per Guest is in addition to the Bar Package Chosen)

$125 Attendant Fee Required Per Bar

(Select Five Options)

Lemon Drop Appletini

French Chocolate Dirty

Cosmopolitan Mandaritini

Starbucks Mocha Vanilla Chocolate

Felixtini Pommetini

Blue Lagoon Godiva White Chocolate

Page | 37

BANQUET POLICIES AND GENERAL INFORMATION

BANQUET POLICIES

The Hilton Chicago/Oak Brook Hills Resort & Conference Center:

• Assigns banquet and meeting rooms on the basis of availability, the anticipated number of guests and specific group requirements.

• Does not guarantee specific meeting room assignments and reserves the right to change room assignments. We will do our best to accommodate

all requests.

• If your group attendance exceeds the original estimate, a larger room will be assigned, if available, and may increase public space fees

accordingly. If your group attendance decreases from the original estimate, a smaller room will be assigned, if available.

• Expects the event coordinator and group members to follow the itinerary specified in the confirmation of group arrangements, catering

agreements and/or banquet event order(s) as there may be other groups using our facility prior to or following your scheduled activity.

• Changes to the original confirmation of group arrangements and/or catering agreement will be agreed upon in writing between the client and

The Hilton Chicago/Oak Brook Hills Resort & Conference Center and may result in re-negotiated public space fees, room set-up fees, gratuities,

complimentary room policies and overnight room rates.

PRICES All groups requesting tax exemption status must provide a copy of the Illinois State Tax Commission exemption letter with return of signed contract

and follow the payment guidelines according to Illinois state tax law. Otherwise, all taxes will be charged.

DEPOSITS AND CANCELLATIONS To secure your group and/or event as a definite function, a good faith deposit is required with return of the signed contract. The deposit is equal to

at least 20% of the estimated total dollar cost of your event. The deposit will be credited against the total dollar amount of your final bill.

CANCELLATIONS REFUND SCHEDULE If cancellation of your function should become necessary, the following payment of refund schedule will apply:

• If a notice of more than 180 days is given no charges will apply and 20% of the deposit will be refunded

• If a notice of more than 120 days, but less than 180 days is given, 40% of all estimated charges will be due and payable

• If a notice greater than 90 days, but less than 120 days is given, 60% of all estimated charges are due and payable

• If a notice greater than 30 days, but less than 90 days is given, 80% of all estimated charges are due and payable

• A cancellation received 30 days or less in advance of the function will result in full billing of all estimated charges

• Advance deposit(s) received will be credited toward the total amount due and the balance will be billed

MENUS AND ROOM SET-UP REQUIREMENTS Final menu selections and/or meeting room requirements must be confirmed (4) four weeks prior to the date of the function. All food and

beverage purchases are subject to a customary 24% service charge and 9.255% Illinois sales tax.

ROOM RENTAL FEES Room rental fees vary. Fees are based on the size of the meeting room(s), the number of meeting rooms required, room set-up requirements,

demand period and additional revenues generated through hotel accommodations and or food/beverage sales. All room rental fees are subject to

a customary 24% service charge and 9.25% Illinois sales tax.

ROOM SET-UP FEES Room set up fees may be charged. Set-up fees are based on the time and labour required for your particular room set-up. Set-up changes

requested the day of the function, which varies from the original contracted agreement, will result in a set-up fee charge. All set up fees are subject

to a customary 24% service charge and 9.25% Illinois sales tax.

Page | 38

GUARANTEES

The final guaranteed number of guests attending your function is required three (3) working days prior to the event date and is not subject to

reduction. You will be billed the guaranteed count or the actual number of guests, if attendance exceeds the guarantee. If the guarantee is not

received, the attendance count reflected on the contract will be prepared for and billed to your organization.

The Hilton Chicago/Oak Brook Hills Resort & Conference Center will set and prepare three (3) percent over your guaranteed attendance, as

allowed. Food and beverage functions that exceed the three percent overage are not guaranteed the contracted food and/or beverage items.

PAYMENT Payment terms and conditions are agreed upon in writing between The Hilton Chicago/Oak Brook Hills Resort & Conference Center sales and/or

catering manager and the client. All payment terms and conditions will follow The Hilton Chicago/Oak Brook Hills Resort & Conference Center

guidelines:

• Payment in full is required three (3) business days in advance for all functions.

• Direct billing is a service offered to high volume accounts. For clients requesting direct billing, a current, approved direct bill must be on file with

The Hilton Chicago/Oak Brook Hills Resort & Conference Center. For clients requesting a new direct bill account please be advised the approval

process requires thirty (30) days and must meet the criteria established by Management.

BEVERAGE POLICIES • Serves alcohol in a responsible manner and reserves the right to request

identification and proof of legal age from anyone. The resort reserves the right to refuse alcoholic beverage service to under age attendees or to

any person, who in the opinion of hotel management, appears intoxicated.

• Illinois state law requires that all alcoholic beverages served on the resort premises must be provided by the resort and dispensed by the resort

• A three hundred dollars ($300) minimum is required for all cash bars. Bartender fees are as follows: First Hour: Seventy-five dollars ($75) per

hour, per bartender and per cashier. Additional Hours: ten dollars ($10) per hour, per bartender and per cashier each additional hour.

We recommend one bartender per one hundred (100) persons and one cashier per two bartenders.

AUDIO VISUAL The Hilton Chicago/Oak Brook Hills Resort & Conference Center has an on-site audio visual department which can meet most group audio visual

requirements. We can provide specialized audio/visual equipment with advance notification.

The Hilton Chicago/Oak Brook Hills Resort & Conference Center offers high-speed Internet access in our meeting rooms. Additional IP’s can be

provided with advance notification.

If your electrical and/or telecommunication requirements are beyond standard requirements, additional charges may apply based on the labor,

service and material costs incurred.

All audio/visual requests must be made seventy-two (72) hours in advance. We suggest a two (2) week notice for all specialized audio/visual

requests. Specific rental prices will be provided upon request. Please contact the Sales Department.

SHIPPING Packages for functions may be delivered to The Hilton Chicago/Oak Brook Hills Resort & Conference Center three (3) working days prior to the

function date with advance notice. Please indicate the group and/or function name, on-site contact, sales contact and the date of the function. The

Hilton Chicago/Oak Brook Hills Resort & Conference Center does not assume responsibility for the delivery, return, loading or unloading of any

shipments. The Hilton Chicago/Oak Brook Hills Resort & Conference Center does not accept collect on delivery (COD) packages.

DAMAGE LIABILITY In the unlikely event that any damage to The Hilton Chicago/Oak Brook Hills Resort & Conference Center should occur as a result of your function,

your group and/or agent shall assume responsibility for all damages, bear all cost(s) of repair and/or replacement and any costs associated with

damage recovery including, but not limited to, legal and court fees.

We ask your cooperation in not stapling, taping, tacking or nailing any items to any walls, floors or ceilings of the hotel facilities. All display material

must obtain prior approval by the hotel sales and catering department. Contact group sales and catering for assistance. All decorations must meet

city, state, and federal fire code regulations.

Should merchandise or articles be left in The Hilton Chicago/Oak Brook Hills Resort & Conference Center preceding or following your event, The

Hilton Chicago/Oak Brook Hills Resort & Conference Center will assume no responsibility for damage or loss. Loss or damage of your group’s

displays, equipment, decorations, or personal property brought onto the premises will be the sole responsibility of the group and/or organization.

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All decorations, displays and materials utilized during your function need to be removed at the close of the event, unless prior arrangements have

been made in writing with the group sales and catering department. If prior arrangements have not been made, all remaining decorations, displays

and/or materials will be disposed of properly.

MAP AND DIRECTIONS FROM CHICAGO: Take I-290 (Eisenhower Expressway) West to I-88 West. Exit at Route 83 South, approximately one mile to 31st Street (Oak Brook

Rd). Turn right on 31st Street, approximately one mile to Midwest Rd. Take a Left on Midwest Rd to the second light, 35th Street. Hilton

Chicago/Oak Brook Hills Resort & Conference Center is on the left.

FROM THE O’HARE: Take I-294 South to I-88 West. Exit at Route 83 South. Go approximately one mile to 31St Street. Turn right on 31St Street. Go

about one mile to Midwest Rd. Turn left on Midwest Rd. Take Midwest Rd. two stop lights down. Turn left into the Hilton Chicago/Oak Brook Hills

Resort & Conference Center.

FROM MIDWAY: Take Cicero Ave. North to I-55 South. Take I-294 North to I-88 West. Exit at Route 83 South. Go approximately one mile to 31st St.

Turn right on 31St Street. Go approximately one mile to Midwest Rd. Turn left on Midwest Rd. Take Midwest Rd. two stop lights down. Turn left

into the Hilton Chicago/Oak Brook Hills Resort & Conference Center. FROM AURORA:

Take I-88 in North Aurora to Midwest road exit. Turn left on Midwest Road and go approximately one mile to Willow Crest Drive and turn left into

the Hilton Oak Brook Hills Resort& Conference Center.

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