omni san francisco hotel event menus

EVENT MENUSOMNI SAN FRANCISCO HOTEL

Prices are subject to a 24% service charge and an 8.5% sales tax. All menus and prices are subject to change.

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 > 5

L U N C H > 8

D E T A I L S > 2 5

D I N N E R > 1 8

R E C E P T I O N > 1 3

B E V E R A G E S > 2 1

B R E A K F A S T | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 3

All breakfast buffet selections are served with fresh orange juice, grapefruit juice, triple blend coffee, decaffeinated coffee and assorted teas. Minimum order of 20 people required.

Taxable service charge of 24% will be applied to all menu pricing. All menus and prices are subject to change.

CL ASSICFresh juices | Orange and grapefruit

Seasonal fruit display with berries

Chobani Greek-style fruit yogurts

Cereal bar | Choice of dry cereal and milks

Roasted triple blend regular, decaffeinated coffee and assorted teas

45 per person

ENHANCEMENTS

FROM THE GRIDDLEButtermilk pancakes with maple syrup

Sourdough French toast with maple syrup

Belgium waffles with maple syrup and whipped cream

FARM FRESH EGGSCage-free scrambled eggs or egg whites

Quiche Lorraine

Classic eggs Benedict

Breakfast sandwich | Smoked ham, scrambled eggs and Midnight moon cheese

Egg white frittata | Mushrooms, arugula, asparagus and fontina cheese

Breakfast burrito | Scrambled eggs, cotija cheese and chorizo

CARNIVORE SELECTIONTurkey bacon

Applewood smoked bacon

Chicken apple sausage

Pork sausage

Portuguese sausage

HOT POTATOBarbecue spiced chef’s potatoes

Skillet potatoes with roasted peppers and onions

Crispy fingerling potatoes with rosemary

Three items 60 per person

Each additional item 5 per person

B U F F E T S

B R E A K F A S T | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 4

Minimum order of 20 people required. Omelet Depot requires chef attendant at 275 per chef.


ENHANCEMENTS

BAKE SHOPCroissants, scones and muffins with seasonal conserves

90 per dozen

GLUTEN-FREEDanish, muffins and scones

140 per dozen

OATMEAL BARSteel-cut Irish oatmeal

Toppings | Blueberries, strawberries, sun-dried fruit medley, almonds, chopped pecans, toasted coconut, brown sugar, chocolate chips with low fat, soy and almond milk

15 per person

THE JUICE BAR | CHOICE OF THREEGrapefruit

Apple

Cranberry

Carrot

Tomato

Ginger

15 per person

WALK AND TALK | CHOICE OF ONEChobani yogurt and granola parfait

Individual fruit salad

Avocado toast with cotija cheese and micro greens

12 per person

OMELET DEPOTMushrooms, cheddar, Swiss cheese, peppers, spinach, tomatoes, pecanwood bacon, ham, asparagus and onions

25 per person

add bay shrimp | 5 per person

add dungeness crab | 8 per person

E N H A N C E M E N T S

B R E A K S | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 5

All breaks are per person and based on 30 minutes of service. Minimum of 20 people required.


PICK ME UP | CHOICE OF ONE

DONUT SHOPFreshly made sugar doughnuts

Dipping sauces | Chocolate, caramel and berry

HOME PL ATEWarm soft pretzels and mustard

Nachos and jalapeño cheese sauce

Peanuts and Cracker Jack

THE GOODIE BAGDried fruits, roasted nuts, granola, M&M’S, marshmallows and white chocolate chips

26 per person

BABY HEROS | CHOICE OF ONE

MINI PHILLY CHEESESTEAK SLIDERSPrime tenderloin, onions, peppers and provolone cheese

BAAT SANDWICHBurrata, arugula, avocado, sun-dried tomatoes and avocado with lemon basil aïoli

TRADITIONAL CUBANORoasted pork, local ham, pickles, mustard and Swiss cheese on Cuban bread

10 per person

LIBATIONSCOLD ESPRESSO AND ENERGY DRINKSServed with dark chocolate popcorn

12 per person

CONTINUOUS LIBATIONS PACKAGEAssorted soft drinks, bottled water, triple blend coffee, decaffeinated coffee and assorted teas

Service for 4 hours | 30 per person

140 per gallon

COCOA BARMilk chocolate, marshmallows, peppermint and caramel nibbs

150 per gallon

G I V E M E A B R E A K




SWEET House-made cookies and brownies

Caramel popcorn

Warm churros with vanilla and chocolate anglaise

Assorted petite fours and confectionery sugar

Chocolate-dipped pretzels

Assorted cake pops

Seven-layer bars

Three items | 30 per person

Each additional item | 3 per person

SAVORY Red and white tortilla chips with salsa and guacamole

Mix roasted cocktail nuts

Individual vegetable crudité with lemon hummus

Mini egg salad finger sandwiches

House-made barbecue potato chips

Pistachio-crusted goat cheese truffles



FRUITY Individual seasonal fruit salad

Quinoa with sun-dried fruit and citrus mint vinaigrette

Seasonal fruit smoothie

Strawberry and rhubarb crumb tartelette

Off the farm fruit granola bars

Whole seasonal fruits

Fruit gummies



B U I L D -YO U R - OW N

L U N C H | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 8

All lunch buffets include assorted baked rolls, triple blend coffee, decaffeinated coffee and assorted teas.


BUILD-YOUR-OWN

SANDWICHES | CHOICE OF THREE

HOT Steak | Peppers, onions and provolone on a Napa bun

Barbecue pork | Roasted pork, tangy pickles with cole slaw on ciabatta

Chicken | Spinach, brie cheese and mushroom on focaccia bread

COLDEgg salad | Butter lettuce and tomatoes on sliced pullman

Grilled seasonal vegetables | Balsamic aïoli on focaccia bread

Mediterranean Ahi tuna | Tomatoes, eggs, arugula and black olive aïoli on a Napa bun

Roast turkey | Tomatoes, Monterey jack cheese, arugula and garlic aïoli on filone

Chicken Caesar wrap | Romaine, Parmesan cheese, Caesar dressing and sun-dried tomatoes on spinach tortilla

SAL ADS | CHOICE OF TWO Seasonal fruits and berries

Traditional Caesar | Romaine hearts, croutons with creamy Caesar dressing

Spinach | Balsamic vinaigrette, tomatoes, mushrooms and feta cheese

Quinoa and three squash salad | Basil Italian dressing

Kale | Couscous, toasted almonds, cranberries, goat cheese and citrus vinaigrette

SIDES | CHOICE OF ONE

Fried papadum

Kettle chips

Pretzels

Red tortilla chips

SWEETS | CHOICE OF TWOBrownies

Seven-layer bars

Mini cupcakes

Chocolate chip cookies

Cake pops

75 per person

P OW E R LU N C H

L U N C H | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 9



STARTERS | CHOICE OF TWO

SOUPS Butternut squash bisque | Coconut milk and green onions

Wild forest mushrooms | Vegetable broth

Creamless tomato | Fried basil and toasted croutons

Chicken noodle | Pasta noodles, mirepoix and chicken

SAL ADSBaby greens | Cucumbers, shaved carrots, Toy Box tomatoes and sherry dressing

Wild arugula | Strawberries, goat cheese, toasted almonds and citrus vinaigrette

Hearts of romaine | Sun-dried tomatoes, Kalamata olives, aged cheddar and bacon vinaigrette

Cavatappi | Asparagus, peas, Asiago cheese and pesto vinaigrette

Kale | Couscous, cranberries and goat cheese

ENTRÉES | LUNCH CHOICE OF TWO Grilled swordfish | Stewed tomatoes and Castlevetrano olives, basil and fried capers

Slow-roasted salmon | English peas, sauce vin blanc and maitake mushrooms

Herb-crusted sea bass | Whole grain mustard sauce, green onions and red peppers

Roasted chicken | Forest mushrooms, fried parsley and black truffle demi

Five-spice chicken | Jasmine rice, ginger soy reduction, sesame seeds and green onions

Roasted pork loin | Sun-dried cherry and tomato ragout, port wine demi and butternut squash

Prime beef tenderloin | Green peppercorn aïoli, sage jus and King Trumpet mushrooms

New York strip | Rosemary sage reduction, Brussels sprouts and leek confit

Double lamb chop | Stone fruit conserve emulsion, wild rice and toasted pistachios

SIDES | CHOICE OF TWO Roasted acorn squash and kale sauté

Beets, carrots, rosemary and honey

Steamed broccolini and lemon oil

Asparagus and cippolini onions

Roasted parsnip and Brussels sprouts

Farro risotto, dried cherries and almonds

Creamy polenta, Gouda and gremolata

Roasted garnet yams and marshmallows

Mushroom and truffle risotto

Garlic mashed potatoes

B U I L D -YO U R - OW N B U F F E T S

L U N C H | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 1 0



DESSERTS | CHOICE OF TWOMacaroons and tea cookies

Assorted cake pops

House made cookies

Chocolate roulade

Seven layer bars

Coffee eclairs

Mini vanilla brûlée

Marjolaine

Strawberry orange tarts

Satine

Coffee toffee tarts

78 per person



All plated lunches include one starter, entrée, dessert, assorted baked rolls, triple blend coffee, decaffeinated coffee and assorted teas.


STARTERS | CHOICE OF ONE

SOUPS Truffle cauliflower purée | Herb oil and picolo Asiago crostinis

Butternut squash | Candied cashews with herb shortbread


SAL ADSMizuna and frisée | Poached pear, Bay bleu cheese, candied walnuts and sherry vinaigrette

Gold beets | Watercress, roasted grapes, shaved fennel, whipped avocado yogurt and pine nut vinaigrette

Baby sweet gem lettuce | Cucumbers, watermelon radishes, Castlevetrano olives, grilled scallions and sage ranch dressing

Chicory and endives | Orange, grapefruit, goat cheese, toasted almonds and raspberry thyme vinaigrette

APPETIZERS Heirloom beets | Local burrata, pecan brittle, spicy cress and Roof Top honey vinaigrette

Crab risotto | Asparagus, peas, shaved Asiago and lemon pepper oil

Soy braised pork belly | Cranberry beans, cilantro, shishito peppers and ginger soy reduction

ENTRÉES | CHOICE OF ONE Pan-seared chicken | Potato pave’, garlic kale, roasted apple bacon and black pepper jus

Roasted chicken | Parsnip purée, rainbow cauliflower, English peas, heirloom carrots and whole grain mustard reduction

Steamed salmon | Artichokes, roasted tomatoes, butternut purée and caviar chive beurre blanc

Pan-seared sea bass | Yukon Gold skillet potatoes, cauliflower rice, sun-dried tomato pesto and gold raisin oil

Roasted halibut | Herb risotto, maitaki mushrooms, braising greens, garlic beurre blanc and chive oil

Grilled filet mignon | Broccoli rabe, asparagus, bacon and chedder potatoes, herb salad and pinot demi-glace

Braised short rib | Fingerling potato hash, Sicilian carrots, apple cider Brussel slaw, braising reduction and watercress purée

New York strip | Parsnip purée, fried parsley, watermelon radishes, yellow wax beans, green beans and cabernet demi-glace

VEGETARIAN Vegetable pot pie | Corn, cauliflower, peas, carrots and vegetable vin blanc velouté

Creamy mushroom polenta | Roasted acorn squash, red peppers, garlic kale, cippolini onions and pinenut gremolata

Ratatouille lasagna | Heirloom tomatoes, eggplants, zucchini, yellow squash, tomato fennel broth and fried basil

Vegetable tian | Gold beets, butternut squash purple potatoes, red peppers, zucchini, quinoa and corn purée

P L AT E D


All plated lunches include one starter, entrée, dessert, assorted baked rolls, triple blend coffee, decaffeinated coffee and assorted teas.


DESSERTS | CHOICE OF ONECheesecake | Graham cracker crust, macerated berries, edible pansies and cookie tuille

Royale | Chocolate sponge cake, chocolate mousse, chocolate glaze and caramel sauce

Apple galette | Pâte brisée, caramel sauce, Frog Hollow Farm apples and vanilla ice cream

Gianduja | Layers of chocolate sponge cake and chocolate-hazelnut truffle filling

Key lime tart | Key lime curd, pâté sucres, Italian meringue, berry coulis and edible flowers

Vegetarian | 72 per person

Fowl | 72 per person

Fish | 76 per person

Meat | 81 per person

Additional entrée selection | 12 per person

P L AT E D

R E C E P T I O N | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 1 3

All receptions based on 90 minutes of service. Minimum of 20 people required.


OUT OF THE FRYING PAN Potato beignet | Bacon and cheddar

Po’boy | Blackened shrimp, cajun aïoli, kale and cabbage slaw

Rock shrimp potsticker | Ponzu sauce

Chorizo corndogs | Smoked chili and cilantro cumin cream cheese

Chicken and waffles | Rosemary and maple syrup

Vegetable samosa | Sun-dried fruit chutney

INTO THE ICE BOX Proscuitto and pear | Arugula, rosemary and rosemary fromage blanc

Lobster knuckle sandwich | Lobster salad and apple curry coleslaw

Pizza margarita | Basil burrata and tomatoes

Mozzarella caprese | Tomatoes, basil and balsamic glaze

Steak and blue cheese salad bites

DIM SUM AND THEN SOME California roll and wasabi aïoli

Barbecue pork bun

Dungeness crab roll and soy sauce

Shrimp dumpling

Poke | Seaweed salad

Pork potsticker and yuzu sauce

Spicy tuna roll and Sriracha aïoli



H O R S D 'O E U V R E S




CHARCUTERIE

Local assortment of sliced meats from Zoe’s and Fra’ Mani

Crackers and sliced breads, olives and whole grain mustard

42 per person | one piece per person

Each additional selection | 25 per person

SAY CHEESEAssorted local cheeses with Roof Top honey, nuts and conserves

Sliced breads and crackers



MEDITERRANEAN BASINChickpea hummus | Roasted peppers, olives, pita bread and olive bread

Eggplant baba ghanoush | Crisp pita chips, Kalamata olives and caper tapenade

Oven baked spanikopita | Tzatziki sauce and dolmas



SLIDERSCrab cake | Basil and caper aïoli with Italian parsley

Impossible | Peppadew aïoli, maitake mushrooms and truffles

Tenderloin | Bacon and onion jam with caramelized shallots

Barbecue pork | Slow roasted pork, barbecue sauce and coleslaw



SAN FRANCISCO MINISSeasonal crudité | Green goddess or chipotle ranch

Cobb salad | Little Gem lettuce, bacon, eggs, tomatoes, blue cheese, chicken and buttermilk dressing

San Francisco dungeness crab Louie | Little Gem lettuce, tomatoes, eggs and fried capers

Caesar salad | Romaine hearts and croutons with creamy Caesar dressing



S O I R E E D I S P L AY




FRESHLY MADE SUSHI Nigiri, Maki, Sashimi with soy sauce and wasabi

Four pieces | 40 per person

DIM SUM Vegetable spring rolls

Shrimp dumplings

Spinach dumplings

Chicken siu mai

Soy sauce and sweet chili oil

Four pieces | 40 per person

ALL AMERICANPotato salad | Fingerling potatoes, eggs, pickles and whole grain mustard with cider

Mac and cheese | Parmesan cheese, white cheddar, brie and savory herbs

Barbecue spareribs | House made barbecue sauce

Mini cheese burgers | Tomatoes, cheddar, pickles and chipotle ketchup

Corndogs | Black pepper and cayenne crust with yellow mustard crème fraîche

Fried chicken | Peppercorn gravy

French fries | Garlic and herbs

Tater tots | Truffle and sea salt



S O I R E E D I S P L AY




THE BUTCHER’S BLOCK

SLOW ROASTED HERBED SALMONGrain mustard crème fraîche

39 per person

FREE-RANGE TURKEYOrange rosemary relish

39 per person

COFFEE RUBBED BRISKETBourbon barbecue glaze

39 per person

TACO TRUCKCarne asada, carnitas, anatto chicken and taco condiment bar

39 per person

HAWAIIAN LUAUBanana roast pork, Hawaiian rolls, spicy slaw, pickled cucumber and toasted cashews

39 per person

CHIL AQUILES TORTILL ASChicken, charred corn, cotija, cilantro and salsa verde

25 per person

BONE-IN RIBEYE RACK Rosemary jus and horseradish

39 per person

PRIME TENDERLOIN OF BEEFRed wine reduction

39 per person

HERB CRUSTED RACK OF L AMBOrange caper olive relish

39 per person

JUST IN CASE Jalapeño cornbread

Wild mushroom risotto

Roasted rainbow cauliflower

Marinated goat cheese and olive bread

Scalloped potatoes with Gruyère cheese

One side | 12 per person

Each additional side | 6 per person

S O I R E E S TAT I O N S


All receptions based on 90 minutes of service. Minimum of 20 people required. All stations require an attendant fee of 275 per chef.


BAJA FAVORITES | CHOICE OF THREEIndividual ceviche | Leche di tigre and cabbage

Beef empanadas

Baby barbecue pork bun | Tomatillo salsa

Chicken tamale | Roasted tomato jalapeño salsa

Pork pozole shooters | Red radishes, cabbage and limes

Quesadillas | Cheese, green chilies and salsa

Mexican cauliflower rice | Tomatoes, peppers and cilantro

Beef taquitos | Avocado dip and pickled onions

42 per person


LITTLE ITALY | CHOICE OF TWO

Penne Bolognese | Parmesan cheese and Italian parsley

Fusili | Sun-dried tomatoes, artichokes, yellow squash and bacon crème

Cavatappi | Asparagus, English peas, maitake mushrooms and truffle Alfredo

Three cheese ravioli | Butternut squash, arugula, toasted hazelnuts and chili flakes

Kale and mushroom ravioli | Toy box tomatoes, feta cheese, gremolata and Kalamata olives

Butternut squash risotto | Sun-dried cranberries, goat cheese and candied walnuts

Arugula pesto risotto | Roasted red peppers, wild mushrooms and Reggiano cheese

38 per person


S O I R E E S TAT I O N S

D I N N E R | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 1 8

All dinner buffets include assorted baked rolls, triple blend coffee, decaffeinated coffee and assorted teas.


STARTERS | CHOICE OF THREE

SOUPS Butternut squash bisque | Coconut milk and green onions

Wild forest mushrooms | Vegetable broth

Creamless tomato | Fried basil and toasted croutons


SAL ADSBaby greens | Cucumbers, shaved carrots, Toy Box tomatoes and sherry dressing

Wild arugula | Strawberries, goat cheese, toasted almonds and citrus vinaigrette

Hearts of romaine | Sun-dried tomatoes, Kalamata olives, aged cheddar and bacon vinaigrette

Cavatappi | Asparagus, peas, Asiago cheese and pesto vinaigrette

Kale | Couscous, cranberries and goat cheese

ENTRÉES | CHOICE OF THREE Grilled swordfish | Stewed tomatoes and Castlevetrano olives, basil and fried capers

Slow-roasted salmon | English peas, sauce vin blanc and maitake mushrooms

Herb crusted sea bass | Whole grain mustard sauce, green onions and red peppers

Roasted chicken | Forest mushrooms, fried parsley and black truffle demi

Five spice chicken | Jasmine rice, ginger soy reduction, sesame seeds and green onions

Roasted pork loin | Sun-dried cherry and tomato ragout, port wine demi and butternut squash

Prime beef tenderloin | Green peppercorn aïoli, sage jus and King Trumpet mushrooms

New York strip | Rosemary sage reduction, Brussels sprouts and leek confit

Double lamb chop | Stone fruit conserve emulsion, wild rice and toasted pistachios

SIDES | CHOICE OF THREE Roasted acorn squash and kale sauté

Beets, carrots, rosemary and honey

Steamed broccolini and lemon oil

Asparagus and cippolini onions

Roasted parsnip and Brussels sprouts

Farro risotto, dried cherries and almonds

Creamy polenta, Gouda and gremolata

Roasted garnet yams and marshmallows

Mushroom and truffle risotto

Garlic mashed potatoes



All dinner buffets include assorted baked rolls served with triple blend coffee, decaffeinated coffee and assorted herbal teas.


DESSERTS | CHOICE OF THREEMacaroons and tea cookies

Assorted cake pops

House made cookies

Chocolate roulade

Seven layer bars

Coffee eclairs

Mini vanilla brûlée

Marjolaine

Strawberry orange tarts

Satine

Coffee toffee tarts

140 per person



All plated dinners include one starter, entrée, dessert, assorted baked rolls, triple blend coffee, decaffeinated coffee and assorted teas. All plated dinner menus are custom made by our executive chef.


SAMPLE MENU | ONE

FRISÉE SAL ADEnglish cucumbers, roasted Roma tomatoes, shaved fennel, focaccia crumbs, burrata cheese and pesto vinaigrette

GRILLED FILET OF BEEFGarlic mashed potatoes, Romanesco broccoli, parsnip chips and pink peppercorn jus

ROYALChocolate sponge cake, chocolate mousse, chocolate glaze and caramel sauce

SAMPLE MENU | TWO BABY GEM SAL ADStrawberries, poppy seed croutons, toasted almonds, red onions, crumbled goat cheese and citrus vinaigrette

HERB ROASTED CHICKENGarlic fingerling potatoes, heirloom carrots, green onions, red peppers and poultry reduction

APPLE GALETTEPâté brisée, caramel sauce, Frog Hollow Farm apples and vanilla ice cream

Fowl | 85 per person

Fish | 90 per person

Meal | 98 per person

Additional entrée selection | 12 per person

P L AT E D


Bartenders are 250 per bartender for up to two hours, 50 for each additional hour. One bartender required per 100 people.

All package bars include domestic and imported/craft beers, house wines, cordials, juices and soft drinks. Packages require minimum of 50 people.

PACKAGES

CRAFTFirst hour | 40 per person

Each additional hour | 12 per person

PREMIUMFirst hour | 38 per person


CALLFirst hour | 33 per person


SELECT HOUSE WINE AND BEERFirst hour | 25 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

12 per drink

CINNAMON APPLE SOURApple-pear barmalade, Monin Cinnamon, Omni sour and Angostura Bitters

12 per drink

BA R M I XO LO GY

D E T A I L S | O M N I S A N F R A N C I S C O H O T E L | R E T U R N T O T A B L E O F C O N T E N T S | 2 5

Thank you for selecting Omni San Francisco Hotel. We appreciate the opportunity to be of service and look forward to exceeding your expectations. Our hotel team takes great pride and ownership in our service so that you too may come to think of the Omni San Francisco as your home away from home.

GUARANTEE Attendance must be specified 72 business hours (three business days) prior to your function. This number will be considered a guarantee and will not be subject to reduction. All charges will be calculated based upon this number. If the catering office is not advised by this time, the estimated figure on the banquet event order will become the guarantee. It is our policy to prepare food and set 3% over the guarantee for all meal functions. Overset policy does not apply to reception or buffet meal functions.

MENUEntrée selections are limited to two per menu with the exception of buffets. If a choice of plated entrée is required, the per person price will be based on the higher of the two entrees selected. The selection will be limited to two items, plus the Vegetarian Entrée Du Jour. The client must provide their own entrée cards to designate each guest's selection of entrée.

DIETARY NEEDSAny special dietary needs must be communicated to the catering sales manager at least 10 days prior to the event to ensure the culinary team can accommodate these needs.

SERVICE CHARGEAll food and beverage prices and event room rental are subject to a 24% service charge and the prevailing California sales tax. California law states that service charges are taxable. (California State Board of Equalization Regulation #1603). All service charges and taxes are subject to change.

PAYMENTPayment for the guarantee is due in full ten business days prior to the event in the form of a credit card or cash unless credit has been established to the satisfaction of the hotel's credit department. If credit is established, the amount will be due in full thirty days after the completion of the event. Company checks must be presented ten business days prior to the event date.

L ABOR FEESA labor fee of 200 will be assessed when guarantees are fewer than 20 guests for a breakfast, break, lunch, reception, or dinner function. For each chef attendant required, 275 fee will be assessed for a two hour period. A 150 fee will be assessed for any function requesting butler passed service. A charge of 5 per person will apply to any food items requiring to be re-plated or moving event space location. A charge of 10 per person plus tax will be added to your bill on the following holidays, New Year's Day, Martin Luther King Jr., Independence Day, Labor Day, Thanksgiving Day and Christmas Day.

D E TA I L S


MEETING ROOM RESET FEE24 hour notice required. 3rd floor, 500 per room and 2nd floor, 200 per room

BAR FEE250 bartender fee will be assessed for each bar based on two hours of service. 50 per hour bartender fee will be assessed for each hour after the first two hours.

COAT CHECKShould coat check be requested, 50 per hour fee will be applied, based on a four hour minimum.

TELEPHONE AND INTERNETInstallation of an analog DID phone line is available at 150 per day, plus charges for any usage. Internet access is available through hard-wired or wireless T-1 lines in each meeting room. A schedule of internet and speaker phone pricing is available upon request from your catering or convention services manager or Encore Event Technologies.

AUDIOVISUALA full service audio-visual company is located in the hotel to service your function. For a complete description of services and charges, please refer to the Encore brochure or contact them directly at 415-273-3043. AV services are subject to prevailing service charge and sales tax rates.

DECORAll decorations must meet the San Francisco city fire department's regulations. Any open flame requires a permit and must be furnished to the hotel prior to the event.

SECURITYA hotel loss prevention officer can be provided at 100 per hour, with a four hour minimum. The hotel will not assume responsibility for damages or loss or merchandise left in the hotel at any time.

ELECTRICALAdditional power is available for most of our banquet rooms. Charges will be based upon labor costs and actual power requirements.

KEYSA charge of 150 per room will be charged for keys issued for limited access. If those keys are not returned at the conclusion of the function, an additional 200 re-key fee will be assessed.

NOISE LEVELThe hotel agrees to allow music and entertainment during any hotel function. However, the hotel reserves the right to request music volume levels to be reduced based on guestroom noise complaints or at the discretion of hotel management without any financial restitution to the organization. Any request for music to be played beyond the end time agreed upon must be authorized by the hotel manager on-duty. No amplified music is permitted in the mezzanine function space. Fog machines are not permitted.

D E TA I L S


LIQUOR L AW AND REGUL ATIONSAlcohol will not be served to guests who appear intoxicated or under the age of 21 or are unable to produce proper form of identification.

CORKAGENo beverage of any kind is permitted to be brought into the hotel by the client or by a guest without special permission from the hotel and must be served by hotel staff. A per-bottle fee of 25 plus 24% service fee and applicable tax will be assessed for wine only. Outside beer or liquor is not permitted.

BANNERS AND SIGNSThe hotel does not permit hanging or affixing anything from its existing walls or ceiling. Hanging banners, signs, seals and flags from rented pipe and drape may be arranged with our catering sales manager and a charge of 55 plus tax will be applied per banner, in addition to the cost of renting pipe and drape.

SPECIAL CONDITIONSNo food or beverage of any kind may be brought into the hotel by the client or guest. The hotel reserves the right to charge for the service of such food and beverage. Insurance restrictions and health codes prohibit the hotel from allowing leftover food and beverage to be removed from the premises. Therefore, no to go boxes will be supplied for any meal functions.

D E TA I L S


DO YOU ALLOW OUTSIDE FOOD AND BEVERAGES IN YOUR EVENT SPACES?We allow outside specialty food items that we are unable to produce at the hotel. A per person plating fee will apply. Outside beer and liquor is never permitted. Wine is permitted and a corkage fee is applied. See policies for more information.

IS THERE ARE CORKAGE FEE FOR BRINGING OUR OWN WINE?Yes, the corkage fee is 25 per bottle (750 ml). Limited to 1 bottle per 5 attendees.

ARE WE REQUIRED TO UTILIZE YOUR VENDORS?We are pleased to offer a preferred vendor list, however, you are not required to exclusively utilize these vendors. Please note that all vendors used must be licensed and insured to provide proper services during your event.

WHAT IS THE CUTOFF AGE TO UTILIZE THE CHILDREN’S MENU ITEMS?Children under the age of 12 years old are permitted to order off the children menu.

WHEN CAN WE ACCESS THE EVENT SPACE?Setup times will be dependent on dates and availability. Please consult with your catering sales manager for specific dates and times.

HOW LONG IS THE EVENT SPACE AVAIL ABLE TO US?In the effort to minimize noise disturbances to our guests and neighbors, the event space will be accessible to you until 1 a.m. for evening functions.

DO YOU OFFER THEMED OR COLOR LINENS?Yes, please refer to our vendor list for custom linens.

WHAT ARE THE NOISE LEVEL RESTRICTIONS?Although we do allow music and live entertainment during your event, we reserve the right to request volume levels be reduced based upon noise complaints. Additionally, no amplified music is permitted on the mezzanine level.

WHAT IS THE STARTING FOOD AND BEVERAGE MINIMUM RENTAL FEE?Food and beverage minimums are based on anticipated attendance dates and times. The Food and beverage minimum is set for each specific event space and is met by ordering through our event menu.

DO YOU OFFER SPECIALTY CANDLES?Every evening event is set with white tea light candles. All other colored candles will need to be ordered through your event coordinator and/or coordinated with the hotel catering sales manager. We could be happy to assist you in finding the right vendor to suit the theme your desire.

F R EQ U E N T LY AS K E D Q U E S T I O N S

C A L L TO DAY TO S P E A K W I T H A C AT E R I N G S P EC I A L I S T.

Omni San Francisco Hotel • 415-677-9494

OmniHotels.com/SanFrancisco

omni san francisco hotel event menus

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