renaissance® newport beach hotel€¦ · assorted nuts and dried fruits, lavender bee hive honey...

RENAISSANCE®

NEWPORT BEACH HOTEL

4500 MACARTHUR BOULEVARD

NEWPORT BEACH, CALIFORNIA 92660

MARRIOTT.COM/NPBBR

2

BREAKFAST BUFFETS

PCH Continental | 32

Selection of Southern California Fresh Squeezed Juices: Organic Orange, Apple, Grapefruit

Assorted Greek Yogurts

Seasonal Sliced Fruit and Berries

Local Assortment of Classic Bagels: Plain, Everything, Cinnamon Raisin, Whole Wheat; Served with Chive, Plain &

Low-Fat Herb Cream Cheese

House Baked Muffins: Blueberry, Carrot, Lemon Poppy Seed

House Baked Croissants: Butter, Chocolate, Almond; Served with Whipped Sweet Butter & Assorted Jam

Shore Break | 38




Build Your Own Parfait Station: Greek Yogurt, House Made Granola, Seasonal Berries, Bee Hive Honey

Farm Fresh Scrambled Eggs

Chicken Apple Sausage Links



3

BREAKFAST BUFFETS

Back Bay | 38



Steel Cut Oats Station: 1% Milk, Agave Nectar, Brown Sugar, Flax Seed, Honey, Assorted Nuts, Dried Fruit

Farm Fresh Scrambled Eggs or Egg Whites

Chicken Apple Sausage and Smoked Gouda Quiche, Fine Herbs



OC Sunrise | 39




Farm Fresh Scrambled Eggs

Roasted Potatoes with Caramelized Onions and Mushrooms, Fresh Herbs

Choice of: Applewood Smoked Bacon or Maple Sausage Links



4

BREAKFAST BUFFETS ENHANCEMENTS

Breakfast Sandwiches | 9

Farm Fresh Fried Egg, Pepper Jack Cheese, Mild Green Chile, Bouille

Farm Fresh Scrambled Egg, Aged White Cheddar, Black Pepper Bacon, Brioche Bun

Chicken and Waffle, Fried Egg, Béchamel

Farm Fresh Fried Egg, Smoked Gouda, Seared Ham, Butter Croissant

Morning Potatoes | 6

Red Bliss, Sundried Tomatoes Tossed in Herb Butter

White Rose, Caramelized Onions and Mushrooms, Fresh Rosemary

Purple Peruvian, Asparagus and Cherry Tomatoes Tossed in Herb Butter

Yukon Gold, Caramelized Onions and Peppers, Thyme & Rosemary

Flat Top (Griddle) | 8

Buttermilk Pancakes, Whipped Orange Essence Butter, Pure Maple Syrup

Dark Cocoa Waffles, Brown Sugar Glazed Bananas, Whipped Butter, Pure Maple Syrup

Cinnamon Brioche French Toast, Laced with Grand Marnier, Whipped Crème Fraîche, Pure Maple Syrup

Farm Sourced Eggs | Individually Priced

Free Range Farm Fresh Scrambled Eggs | 6

Apple Chicken Sausage and Smoked Gouda Quiche, Fine Herbs | 8

Egg Whites, Steamed Asparagus, Cured Tomato and White Cheddar Quiche | 8

San Clemente Scramble, Turkey, Pepper Jack, Tomatoes | 9

OC Eggs Benedict, Smoked Pork Loin, Blood Orange Maltaise, Toasted Brioche | 9

5

BREAKFAST BUFFETS ENHANCEMENTS

Chef’s Omelet Table | 14

$200 Chef Assisted 2-Hour Station, (1) Chef Per 50 Guests

Free Range Farm Fresh Scrambled Eggs and Egg Whites

Nueske Ham, Cremini Mushrooms, Sweet Bell Peppers, Chopped Bacon, Diced Red Onions, Roma Tomatoes, Rock

Shrimp, Red Crab Meat,

Baby Spinach, Swiss and Cheddar Cheeses, House Made Salsa

Steel Cut Oatmeal Station | 9

1% Milk, Agave Nectar, Brown Sugar, Flax Seed, Bee Hive Honey, Assorted Nuts, Dried Fruit

6

PLATED BREAKFAST

Little Corona | 36

Fresh Squeezed Locally Sourced Orange Juice

Wild Strawberry Strata with Lime Crumble, Greek Yogurt, House Made Granola

Farm Fresh Scrambled Eggs, Applewood Smoked Bacon and Maple Sausage

Chef’s Morning Potatoes

House Baked Mini Muffins Served with Whipped Orange Essence Butter & Assorted Jams

Pirate’s Cove | 38


House Made Peanut Butter Granola, Whipped Greek Yogurt & Fresh Berry Parfaits

Cinnamon Brioche French Toast, Whipped Crème Fraîche, Pure Maple Syrup

Applewood Smoked Bacon and Maple Sausage

House Baked Croissants: Butter, Chocolate, Almond Served with Whipped Sweet Butter & Assorted Jam

Balboa Pier | 39


Seasonal Assorted Fruit Cocktail, Berries, Wild Black Cherry Purée

Lemon Poppy Seed Buttermilk Pancakes, Whipped Crème Fraîche, Pure Maple Syrup

Farm Fresh Scrambled Eggs, Applewood Smoked Bacon and Maple Sausage

Valencia Orange and Honey Scones Served with Whipped Clove Butter & Assorted Jams

7

A LA CARTE BREAKFAST ITEMS

Applewood Smoked Bacon | 6

Turkey Bacon | 7

Maple Sausage Links | 6

Smoked Black Pepper Bacon | 6

Chicken Apple Sausage | 7

House Made Granola | 6

Assortment of Breakfast Cereals | 5

Chef’s Selection of Fruit Smoothies | 9

Acai Bowls | 10

Fruit Parfait with House Made Granola, Whipped Greek Yogurt, Fresh Berries | 9

Seasonal Fruit with Fresh Berries, Greek Yogurt and Bee Hive Honey | 9

Individual Greek Yogurt, Variety 6

Fresh Bagel Wall with Assorted Low-Fat Cream Cheese | 50 per dozen

Sticky Cinnamon Buns with Chef’s Local Honey | 58 per dozen

Chef’s Choice Seasonal Muffins | 50 per dozen

Butter, Almond and Chocolate Croissants with Whipped Butter and Jam | 52 per dozen

8

CASUAL AFFAIRS

Juice Me Up | 16

Local Farm Fresh to Glass Produce: Spinach, Kale, Celery, Carrots, Radish, Beets, Apples, Oranges, Cucumber

and Ginger, Pineapple, Banana, Strawberries, Blueberries, Raspberries

Almond Milk, Soy Milk

Add Ins: Protein Power, Spirulina, Echinacea, Bee Pollen, Cinnamon, Cayenne Pepper,

Matcha Powder, Coconut Oil

Humor Me Ice Cream Trolley | 21

Strawberry Short Cake Bar, Chocolate Éclair Bar, Drumsticks, Push-Pops, Häagen-Dazs Bars

50/50 Chocolate Bars, M&Ms, Lemon Heads, Mike and Ikes, Root Beer Barrels, Salt Water Taffy, Swedish Fish,

Miniature Assorted Chocolates and Fireballs

Donut Rack ‘Em | 23

Assorted Donuts to Include: Old Fashioned, Glazed, Sugar, Chocolate and Bavarian Cream

Chocolate Sauce, Caramel Sauce and Strawberry Glaze

Starbucks Bottled Cold Brew Coffees & Frappuccinos®

Pretzels, Fondues & Mustards | 22

Bavarian Style Pretzels with Black Lava Salt and White Cypress Flake

Choice of 4 Accompaniments:

Point Reyes Bay Blue Cheese, Garlicky Boursin, Jalapeño Cheddar, Smoked White Cheddar, Crab & Gruyere,

Peppercorn Swiss, Saint Andreas, Bacon Jam Béchamel, Chef’s Secret Fondue, Grain Mustard, Merlot Puffed

Mustard, Stout Infused Mustard, Honey Dijon, Apple Brown Mustard

9

CASUAL AFFAIRS

Trail Mix Station | 20

Peanut Butter Granola, M&Ms, Carob Chips, Yogurt Chips, Mini Pretzel, Roasted Pepitas, Roasted Peanuts,

Raisins, Banana Chips, Chex Cereal, Yogurt Dipped Raisins, Peanut Butter Chips, Toasted Pecans, Pistachios,

Dried Cherries, Dried Blueberries, Dried Cranberries, Dried Apricots

Self-Serve Ready To-Go Cups or Baggies

Spa Break | 25

Eucalyptus Towels & Zen Cylinders

Seasonal Variety of Spa Infused Water

Triple Berry Juice Blend Mini Bottles

Seasonal Smoothies

Baked Mini Granola Cups with Greek Yogurt

Peanut Butter Granola Energy Bars

Seasonal Fruit and Berry Cups with Cherry Coulis

Popcornopolis | 20

Assorted Seasonal Flavors: Caramel, Zebra, Cinnamon, Cheddar, S’mores, Toffee, Kettle Corn, Sour Apple and

Almond Toffee Popcorn

Miniature Pretzels

Self-Serve Baggies

Dipping Bar | 22

Baby Carrots, Jicama, Cucumbers, Bell Peppers, Grape Tomatoes, Baby Romaine Leaves,

Celery, and Broccoli

House Made Potato Chips, Crisp Spiced Pitas and Herb Crostini

Hummus, Roasted Red Pepper Dip, Olive Tapenade, House Made Basil Ranch, Three Onion Chive Dip

10

CASUAL AFFAIRS

The Catalina Wine Mixer | 28

California Artisanal Cheese Selection and Local Charcuteries

Dehydrated Crisps, Crostinis

Assorted Nuts and Dried Fruits, Lavender Bee Hive Honey

Hibiscus & Ginger Spritz, Lemon and Lavender Honey Mocktail, Blood Orange and Spearmint Mules

Mimosa & Bellini Bar | 26

Bartender Required - $150

Prosecco and Sparkling Wine

Orange, Blood Orange, Grapefruit and Pineapple Juice

Peach, Strawberry and Mango Purée

House Made Hibiscus, Huckleberry and Lemongrass Ginger Syrups

Fresh Berries, Oranges, Lime, Mint & Basil

Bloody Mary’s Please | 28

Bartender Required - $150

Bartender Crafted Yellow Tomato and Heirloom Tomato Mixes, Tito’s Vodka

Garnishes Include: Celery Sticks, Candied Bacon, Pickled Onions, Carrots, Asparagus, Lemon, Lime, Stuffed Green

Olives, Pickle Spears, Pepperoncinis, Green Beans, Anchovies, Pepper Jack Cheese

Customize Flavor: Sriracha, Tabasco, Horseradish, Worcestershire, Celery Salt, Cracked Pepper, Flake Salt

11

A LA CARTE COFFEE BREAK ITEMS

Seasonal Diced Fruit and Assorted Berries | 8

House Made Granola Bars | 56 per dozen

Farm Fresh Vegetable Crudités, Assorted Dips | 9

California Cheese Board, Dried Fruit, Crackers and Nuts l 18

Warm Salted Jumbo Pretzels, Stone Ground Mustard and Cheese Dip | 54 per dozen

Individual Bags of Chips, Pretzels and Popcorn | 6

Assorted Candy Bars | 6

Assorted House Made Cookies | 52 per dozen

House Made Kettle Chips: Original and Sea Salt & Vinegar, Assorted Dips | 9

House Made Tortilla Chips and Dips, Fire Roasted Salsa, Local Guacamole, Corn Salsa | 9

Freshly Brewed Coffee | 82 per gallon

Freshly Brewed Decaffeinated Coffee | 82 per gallon

Assorted Specialty Teas | 82 per gallon

Individual Starbucks Cold Brew Coffee & Frappuccinos® | 8

Assorted Soft Drinks | 6

Individual Bottled Juice | 6

Freshly Squeezed Juice: Orange, Grapefruit, Apple, Lemonade | 35 per carafe

Still and Sparkling Mineral Water | 6

VOSS Artesian Still & Sparkling Water | 8

12

LUNCH BUFFETS

Boxed/To-Go Lunch | 39

BLT, Black Pepper Bacon, Boston Lettuce, Heirloom Tomato, Garlic Aioli, Ciabatta

Eggplant & Peppers, Arugula, Buffalo Mozzarella, Sundried Tomato Spread, Pita Bread

Chipotle Chicken Salad, Shaved Roasted Chicken, Pepitas, Celery, Red Onion, Chipotle Adobo, Lettuce, Cotija Cheese,

Tomato, Bouille

Newport Turkey Sandwich, Diestal Roasted Turkey, Avocado, Tomato, Mesclun Greens, Grain Mustard

Slow Roasted Beef, Branston Pickle, Havarti Cheese, Maui Onions, Bibb Lettuce, Tomato

Italian Sub, Hot Capocollo, Pepperoni, Genoa Salami, Thin Red Onions, Iceberg Lettuce, Tomato, Provolone, French

Baguette

Served with Conchigliette Pasta Salad, Miss Vickie's Kettle Chips, California Cheese, Grapes and a Chocolate Chip Cookie

Pre-Made Sandwich Buffet | 48

Chef’s Daily Soup Inspiration

Bistro Salad Mix, Dried Cranberries, Shaved Almonds, Goat Cheese, Pea Sprouts, Grain Mustard Vinaigrette

Mesclun Greens, Heirloom Tomatoes, Cucumbers, Blue Cheese Crumbles, Balsamic Vinaigrette

Romaine Hearts, Toy Box Tomatoes, Crispy Bacon Bits, Seasoned Croutons, Bay Blue Cheese Dressing

Diestal Roasted Turkey Breast, California Avocado, Pecan Wood Smoked Bacon, Brandywine Tomato, Bibb Lettuce,

Gruyere, Dijonaise, Ciabatta

Deli Roast Beef, Aged Havarti, Shaved Red Onion, Yellow Taxi Tomato, Boston Lettuce, Spicy Mustard Spread, Sourdough

NPB Grinder, Genoa Salami, Deli Ham, Soppresatta, Capocollo, Lettuce, Roma Tomato, Red Onion, Oregano, Red Wine

Vinegar & Olive Oil, French Roll

Grilled Squash, Globe Tomatoes, Meslun Greens, Eggplant Bacon, Red Pesto-Hummus Spread, Fresh Burrata Cheese, Basil

Oil & Balsamic Syrup, Ciabatta

Pastry Chef’s Assorted House Made Cookies

13

LUNCH BUFFETS

Deli Lunch Buffet

Choice of 2 Options From Each Section | 44

Choice of 3 Options From Each Section | 48

Section 1

Local Mesclun Mix, Choice of Dressing: Buttermilk Ranch, Green Goddess, Balsamic Vinaigrette, Red Wine Shallot

Dressing

Caesar Salad, Shaved Parmesan, Brioche Croutons, Black Garlic Dressing

Conchigliette Pasta Salad, Feta Cheese, Olives, Cucumbers, Herb Emulsion

White Rose Potato and Egg Salad, Celery, Currants

Fresh Potato Chips and Roasted Onion & Chive Dip

Seasonal Fresh Chopped Fruit Salad and Berries

Tomato, Tarragon and Tangerine Soup

Section 2

Diestal Roasted Turkey, Black Forest Ham, House Cured Pastrami, Slow Roasted Beef, Genoa Salami, Albacore Tuna

Salad, Free-Range Chicken Salad, Organic Brown Egg Salad

Section 3

American Cheese, White Cheddar, Pepper Jack, Provolone, Swiss Cheese

Dessert

Assorted Miniature Fresh Pastries and Chef’s Assorted Cookies

Served with Fresh Sliced Breads, Tomatoes, Lettuce, Onion, Pickle and Traditional Condiments

14

LUNCH BUFFETS

Balboa Island | 54

Beef Chili with Chopped Onions, Smoked Cheddar

Red Bliss Potato Salad, Chopped Walnuts, Currants, Apples, Celery, Dijonaise Dressing

Watermelon and Arugula Salad, Feta, Toasted Pepitas, Citrus Yuzu Dressing

Grilled Marinated Vegetables: Zucchini, Yellow Squash, Asparagus, Peppers, Extra Virgin Olive Oil

All Beef Hot Dogs & Hamburgers, Organic Chicken Breasts, Impossible Burgers

Corn Cobbetts, BBQ Baked Beans

Hamburger Buns and Hot Dog Rolls

Lettuce, Tomatoes, Onions, Pickle Chips

Traditional BBQ Condiments and Garnishes

Pastry Chef’s Choice of Miniature Desserts

East Meets West | 56

Sweet and Sour Soup

Soba Noodle Salad, Napa Cabbage, Toasted Cashews, Tiny Prawns, Citrus Asian Dressing

Chinese Broccoli Salad, Mandarin Oranges, Shaved Almonds, Sweet Soy Dressing

Romaine Salad, Three Beans, Cotija Cheese, Tri-Colored Tortilla Strips, Chipotle Dressing

Ancho Rubbed Grilled Chicken

Ponzu Glazed Seared Salmon, Hoisin Butter

Yellow Wax and Blue Lake Green Beans

Purple Peruvian and Red Bliss Potatoes


Add Assorted Eggrolls For $3 Per Person

15

LUNCH BUFFETS

The Wedge | 59

New Potato Soup with Black Garlic Confit

Chopped Iceberg Lettuce, Tomatoes, Blue Cheese Crumbles, Onion Straws, Green Goddess Dressing

Rotelle Pasta, Chick Peas, Cucumber, Red Onions, Tomatoes, Spinach

Baby Spinach Salad, Chopped Egg, Pickled Onions, Brioche Croutons, Grain Mustard Vinaigrette

Grilled Flat Iron Steak, Cremini Mushrooms, Cognac Cream

Seared Mahi-Mahi, Cured Tomatoes, Lemon Butter

Steamed Jasmine Rice, Balsamic Haricots Verts


Corona Del Mar | 59

Smoked Tomato Bisque with Crème Fraîche

Heirloom Tomato Salad with Basil, Mozzarella and Balsamic Syrup

Mesclun Greens Salad, Beefsteak Tomatoes, Torn Ciabatta, Extra Virgin Olive Oil, Balsamic Syrup

Caesar Salad with Shaved Pecorino, Brioche Croutons, Caesar Dressing

Santa Maria Rubbed Short Ribs, Demi-Glace

Seared Salmon, Beurre Rouge

Penne Pasta with Arrabbiata Sauce, Arugula, Parmesan, Basil, Cured Golden Tomatoes

Steamed Young Asparagus, Lemon Olive Oil

Pasty Chef’s Choice of Miniature Desserts

South Coast | 62

Tomato, Tarragon and Tangerine Soup

Baby Kale Caesar Salad, Brioche Croutons, Caesar Dressing

Bibb Lettuce Salad, Shaved Pecorino, Cucumbers, Tomatoes, Champagne Vinaigrette

Arugula Salad, Shaved Fennel, Goat Cheese, Balsamic Vinaigrette

Grilled Chicken, Wilted Greens

Seared Swordfish, Orange Butter

Toasted Quinoa with Extra Virgin Olive Oil and Steamed Broccoli


16

PLATED LUNCH

CHOICE OF SOUP OR SALAD

Soup Du Jour

New Potato Soup, Black Garlic Confit GF

Roasted Tomato, Tarragon and Tangerine GF

Manhattan Clam Chowder, Oyster Crackers GF

Cremini Mushroom Bisque, Crème Fraîche GF

White Corn Bisque, Cilantro Crème GF

Locally Sourced Greens

Mesclun Baby Greens, Cured Tomatoes, Cucumbers, Goat Cheese, Pistachios, White Balsamic Dressing GF

Asian Butter Leaf Salad, Pear, Cucumber, Bean Shoots, Crispy Won Tons, Wasabi Peas, Wasabi Dressing

Classic Caesar Salad, Pecorino, House Made Croutons, Creamy Caesar Dressing

Young Kale Greens, Tomatoes, Cucumber, Red Onion, Olives, Feta Cheese, Pita Crisps, Black Garlic Yogurt Dressing

17

PLATED LUNCH

CHOICE OF 1 ENTRÉE

Balsamic Chicken, Smashed Fingerling Potatoes, Haricot Verts, Demi-Glace GF | 50

Airline Chicken with Lemon Essence, Peruvian Potatoes, Young Asparagus, Cured Tomato, Natural Jus GF | 50

Grilled Flat Iron Steak, Garlic and Bacon Mashed Potatoes, Broccolini, Red Wine, Thyme Butter GF | 53

Santa Maria Rubbed Short Rib, Smashed Fingerling Potatoes, Yellow Wax Beans, Demi-Glace GF | 54

House Smoked Salmon Caesar Salad, Chopped Romaine Hearts, Brioche Croutons, Shaved Parmesan, Black Garlic Caesar

Dressing, Lemon Spritz | 50

Ponzu Glazed Black Sesame Mahi-Mahi, Cilantro Lemon Jasmine Rice, Broccoli Rabe, Hoisin Butter | 50

Spinach and Ricotta Ravioli, Haricots Verts, Toasted Pepitas, Balsamic Syrup, Tiny Greens Salad V | 48

Red Wine Risotto, Pecorino, Mascarpone, Green Peas, Fava Beans, Black Truffle Oil, Green Pea Shoots V | 50

Seared Vegan “Chicken” Patty, Roasted Mushroom Ravioli, Organic Marinara, Parmesan, French Beans | 49

CHOICE OF 1 DELECTABLE

Triple Chocolate Crunch, Chocolate Mousse, Crispy Chocolate Crust, White Chocolate Ganache, Fresh Berries

Raspberry Mascarpone Cake, Chocolate Ganache, Blackberry Crunch

Strawberry Shortcake, Orange Scented Whipped Cream, Streusel

Citrus Meringue, Lime Crumble, Fresh Berries

Lemon Curd and Lavender Cake, Crème Anglaise, Honey Vail

White Chocolate Raspberry Cheesecake, Fresh Berries, Balsamic Syrup

Dark and White Chocolate Mousse Cake, Cocoa Biscuit, Cherry Chutney Low Fat, Reduced Sugar

18

HOT HORS D’OEUVRES

Vegan & Gluten Free

Chickpea and Cilantro-Spinach Cakes, California Red

Chili Sauce | 6

Vegetarian

Artichoke and Boursin Poppers | 5

Poultry

Coconut Chicken Skewer, Cilantro Emulsion l 5

Chicken Brochette, Jalapeño, Cured Bacon l 5

Turkey Melt Sliders, Swiss, Tomato, Bacon l 6

Chicken Chao, Chestnuts, Green Onion, Ginger l 5

Meat

Bacon, Brie and Onion Confit Phyllo Triangle l 5

Beef Skewer, Red Chimichurri Sauce l 5

50/50 Meatballs, Beef and Pancetta, BBQ Sauce l 5

Date and Apricot Wrapped in Cured Bacon l 5

Herb-Dijon Crusted Lamb Chop l 6

Kobe Beef Sliders, White Cheddar, Chipotle Aioli l 6

Seafood

Dungeness Crab Cakes, Tartar l 6

Lobster and Black Truffle Arancini l 6

Tiger Shrimp Skewer, Cajun Cream Sauce l 6

Lobster Mac ‘n Cheese Croquettes l 6

COLD HORS D’OEUVRES

Vegan & Gluten Free

Dolmas, Garlic Coconut Yogurt Sauce | 5

Vegetarian

Wild Mushroom Bruschetta, Parmigiano-Reggiano | 5

Watermelon Cubes, Balsamic Syrup, Basil Sprout | 5

Hive Honey Custard, Currant Caviar | 5

Falafel, Mint-Harissa Yogurt | 5

Heirloom Tomato Bruschetta, Tiny Basil | 5

Poultry

Black Truffle Deviled Eggs | 5

Duck Prosciutto, Asparagus, Crisp | 6

Meat

Shaved Lamb, Cucumber, Mint Harissa | 5

Seafood

Smoked Salmon, Dill Custard, Fried Capers | 6

Salmon Mousse, Cucumber, Caviar | 6

Seared Ahi, Nori, Pickled Ginger, Tiny Wasabi | 6

Tiger Shrimp Cocktail | 6

Dungeness Crab Fondue, Salmon Caviar | 6

Ahi Poke, Sesame Seed Cones | 6

RECEPTION

19

CARVING

Pecan Wood Smoked Pacific King Salmon | 275

Meyer Lemon Butter, Whipped Dill Crème Fraîche (Serves 20)

Chef’s House Smoked Brisket | 300

Slow Smoked for 24 Hours, Current Restaurant’s House Made BBQ Sauce, Parker House Rolls (Serves 25)

Slow Roasted Tom Turkey | 325

Cranberry Chutney, Turkey Pan Reduction (Serves 25)

Prime Rib Eye Roast | 350

Tobacco Onions, Garlic Confit Horseradish Cream (Serves 25)

Kosher Salt Cured New York Striploin | 350

Red Wine Reduction, Cracked Black Peppercorn, Horseradish Cream (Serves 25)

Prime Filet Mignon Loin | 360

Brioche Buns, Bordelaise Sauce (Serves 15)

Baron of Beef Round | 780

Garlicky Fried Onions, Demi-Glace, Assorted Rolls (Serves 75)

2 Hour Station – Requires $200 Chef Attendant

RECEPTION STATIONS

20

ACTION

Pacific Rim Noodle Bar | 21

Buckwheat Soba Noodles, Thai Rice Noodles

Choice of Rock Shrimp or Spicy Chicken

Hot Organic Miso and Infused Mushroom Broth, Bok Choy, Napa Cabbage, Asian Mushrooms, Shaved Scallions, Bean

Sprouts, Cilantro, Crushed Peanuts, Sesame, Sweet and Hot Chili Sauces

$200 Chef Attendant Required

Build Your Own Mac ‘N Cheese Station | 22

Elbow Macaroni and Conchigliette Pasta

Alfredo, Smoked Cheddar Cheese, Saint Andres

Grilled Chicken, Shrimp, Bacon, Diced Tomatoes, Onions, Roasted Mushrooms, Jalapeños, Crispy Onions

Fresh Shaved Parmigiano-Reggiano Wheel, Seasoned Bread Crumbs



RECEPTION STATIONS

21

ACTION

Slider Station l 25

Kobe Beef Patties, Smoked Short Rib, Braised Carnitas, Brioche Buns

White Cheddar, Gruyere, Swiss, Pepper Jack, Blue Cheese

Bacon, Roma Tomato, Caramelized Onions, Jalapeños, Pickles, Lettuce

Sriracha Aioli, Whole Grain Mustard, Current Restaurant’s BBQ Sauce, Cilantro Cream


32nd Street Tacos l 25

Choose 2: Carne Asada, Ancho Rubbed Grilled Chicken, Pork Carnitas

Toppings: Salsa, Guacamole, Sour Cream, House Made Corn Tortillas, Cotija, Queso Fresco, Shredded Jack Cheese,

Shredded Green Cabbage, Diced Tomato, Pickled Red Onion, Tiny Cilantro, Lime, Chipotle Crema


Renaissance Traditional Sushi and Sashimi | 32

(4 pieces per person)

Beautifully Arranged Sushi Rolls, Grade A Sashimi, Ahi, Yellowtail, Salmon, Eel, Vegetarian Rolls

Displayed on Japanese Platters: Pickled Ginger, Wasabi, Sweet Soy


RECEPTION STATIONS

22

DISPLAY

Grilled Vegetable Board l 9

Branston Pickles

Seasonal Market Fruit Display l 9

Chef’s Selection of Diced Fruit

From-The-Garden Crudités l 10

Assorted House Made Dressings and Dips

Caesar Salad Station | 15

Local Romaine Lettuce, Black Garlic Caesar Dressing, House Made Croutons

Fresh Shaved Parmigiano-Reggiano Wheel

Add Chicken | 6

Add Shrimp | 8

California Cheese Board l 18

Dried Fruit, Crisps, Crackers and Nuts

Charcuterie Board l 18

Assorted Cured Meats

Bread Crisps and Crackers

Puffed Mustards, Pickled Vegetables

17th Street Raw Bar l 24

Jumbo Prawns, Oysters, Snow Crab, Cocktail Sauce, Champagne Mignonette

Traditional Garnishes

RECEPTION STATIONS

23

DINNER BUFFETS

Mariners Cove | 90

Stoplight Pepper Soup, Crème Fraîche

Asparagus Salad, Goat Cheese, Pistachios, Mandarin Oranges, Grain Mustard Vinaigrette

Mesclun Greens, Tomatoes, Cucumbers, Brioche Croutons, House Dressing

Baby Kale, Frisée, Beefsteak Tomatoes, Portabella Mushrooms, Kalamata Olives, Black Garlic Dressing

Roasted Chicken, Beluga Lentils, Natural Chicken Jus

Seared Local Salmon, Braised Fennel, Meyer Lemon Beurre Blanc

Young Asparagus, Lemon Zest, Flake Salt, Cracked Pepper

Smashed Olive Fingerling Potatoes


Cannery Village | 94

Cremini Mushroom Bisque, Black Truffle Oil, Chives

Hearts of Romaine Salad, Shaved Pecorino, Brioche Croutons, Black Garlic Dressing

Fingerling Potato Salad, Brown Eggs, Currants, Celery, Apples, Dijonaise Dressing

Wild Arugula, Shaved Fennel, Parmesan, Haricots Verts, Cured Tomatoes, Creamy Balsamic

Santa Maria Rubbed Short Ribs, Red Pearl Onions, Demi-Glace

House Cured Honey Smoked Salmon, Tiny Shoots, Meyer Lemon Beurre Blanc

Broccolini Tossed in Herb Olive Oil, Flake Salt, Cracked Pepper

Creamed Red Bliss Potatoes, Chives


24

DINNER BUFFETS

Crystal Cove | 96

White Corn Bisque, Cilantro Crème

Iceberg Wedge, Carpaccio of Heirloom Tomatoes, Bay Bleu Cheese, Shaved Red Onions, Bleu Cheese Dressing

Tender Bibb Lettuce, Grilled Corn, Avocado, Cucumber, Feta, Currants, Valencia Orange Vinaigrette

Roasted Sweet Potato Salad, Wild Arugula, Toasted Walnuts, Green Apples, Raisins, Herb Yogurt Dressing

Filet Mignon Medallion, Wild Mushrooms, Cognac Demi-Glace

Valencia Orange Glazed Mahi-Mahi, Steamed Bok Choy

Gemelli Pasta, Red Pesto, Cured Tomatoes, Tiny Basil, Parmesan

Tri-Colored Carrots with Citrus Butter, Flake Salt, Cracked Pepper


Lido Marina | 96

Manhattan Clam Chowder, Oyster Crackers

Antipasto Platter, Grilled Vegetables, Peppers, Assorted Olives

Five Bean Salad with Trinity Peppers, Tomatoes, Wild Watercress, Chipotle Lime Dressing

Penne Pasta Salad, Baby Spinach, Chick Peas, Toasted Quinoa, Tomatoes, Feta, Grain Mustard Vinaigrette

Tomato-Panko Crusted Local Halibut, Roasted White Rose Potatoes

Red Chimichurri Flat Iron Steak, Cotija Cheese, Pickled Red Pearl Onions, Red Wine Demi-Glace

Black Garlic Whipped Potatoes with Shaved Parmesan and Chive Blossoms

Haricots Verts with Olive Oil, Flake Salt, Cracked Pepper


25

PLATED DINNER

CHOICE OF SOUP OR SALAD

Soup Du Jour

Stoplight Pepper Soup, Crème Fraîche GF

Seasonal Squash Bisque, Chef’s Choice GF

Smoked Tomato Bisque, Cured Yellow Tomatoes GF

Verde Tortilla Soup, Oaxaca Cheese GF

White Bean Pistou, Confetti Vegetables GF

Locally Sourced Greens

Mesclun Greens, Pear, Blue Cheese, Candied Pecans, Apple Cider Vinaigrette GF

Beet Carpaccio, Watercress, Frisée, Salted Pecans, Goat Cheese, Shaved Red Onion, Creamy Balsamic Dressing

Baby Spinach Leaves, Black Pepper Bacon, Brown Eggs, Manchego, Grain Mustard Vinaigrette GF

Romaine Hearts, Parmigiano-Reggiano, Crostini, Black Garlic Dressing

Iceberg Wedge, Beefsteak Tomato Carpaccio, Toasted Pepitas, Bay Bleu Cheese GF

26

PLATED DINNER

CHOICE OF 1-2 ENTRÉES

Dijon Herb Crusted Chicken, Olive Oil Crushed Fingerlings, Yellow Wax Beans, Provençal Ragout GF | 75

Balsamic Chicken, Roasted Trio-Potatoes, Haricots Verts, Demi-Glace GF | 75

Seared Airline Chicken, Roasted Tomato Gnocchi, Black Garlic Broccolini, Natural Jus | 75

House Smoked Short Rib, Garlic-Chive Whipped Mashed Potatoes, Baby Carrots, Veal Demi-Glace GF | 80

Petit Filet, Tiger Prawn Pinwheel, Lobster Whipped Potatoes, Young Asparagus, Morel Mushroom Cream GF | 85

Filet Mignon, Black Pepper Caper Jam, Baked Boursin Mac ’N Cheese, Garlicky Broccolini, Cabernet Demi-Glace | 85

Filet Mignon, Braised Veal Cheeks, Mascarpone White Polenta, Candied Carrots, Veal Demi-Glace GF | 95

Herb Crusted Lamb Rack, Saffron and Currant Risotto, Haricots Verts, Pan Jus Reduction GF | 95

House Smoked Local Salmon, Yukon Gold Whipped Potatoes, Lemon Scented Broccolini GF | 82

Pan Seared Local Salmon, Crab Mac ‘n Cheese, Blue Lake Green Beans with Shallots, Citrus Butter | 82

Oven Roasted Dorado, Mediterranean Couscous, Pencil Asparagus, Tomato-Aubergine Stew | 82

Seared Local Halibut, Purple Peruvian Potatoes, Wild Mushroom and Haricot Verts, Morel Cream GF | 86

Grilled Alaskan Halibut, Red Wine Risotto, Braised Fennel, Balsamic Baby Vegetables, Thyme Butter GF | 86

Dungeness Crab Cakes & Lobster Fritter Duet, Dill Potato Purée, Young Asparagus, Meyer Lemon Butter | 95

Seasonal Squash Ravioli, Manchego, Yellow Wax Beans, Balsamic Syrup, Tiny Greens Salad GF, V | 75

Black Truffle Gnocchi, Pecorino, Wild Mushrooms, Young Asparagus, Cured Tomatoes, Wild Arugula Parmesan Bark V | 75

Seared Vegan “Chicken” Patty, Purple Thai Wild Rice, Shitake Mushrooms, Young Bok Choy, Kaffir Lime-Coconut Broth | 75

Add Additional Course | 5 per Person

Add Duet Entrée | 15 per Person

Add Tableside Choice of Entrée | 20 per Person

27

PLATED DINNER

CHOICE OF 1 DELECTABLE

REN Chocolate Bomb, Cognac Laced Cherries, Chocolate Mousse, Orange Infused Crème Anglaise

Kraken Rum Cake, Caramelized Walnuts, Tahitian Vanilla Bean Whipped Cream, Macerated Strawberry

Cherry Meringue Cake, Amarena Cherries, Cointreau Cream, Toasted Pistachios

Flourless Chocolate Torte, Bittersweet Chocolate with Creamed Chocolate Ganache, Black Raspberry Crunch

Old World Tiramisu, Espresso Infused Ladyfingers, Whipped Mascarpone, Coffee Crumble, Cocoa Snow

Baked California, Strawberry Ice Cream Bomb, Dark Chocolate Cake, Torched Meringue, Raspberry Coulis, Fresh Berries*

Ginger Crème Brûlée, Meyer Lemon Short Bread Cookie, Fresh Berries*

Trianon Dark and White Chocolate Mousse Cake, Cocoa Biscuit, Cherry Chutney Reduced Sugar

New York Cheesecake, Mixed Berry Coulis

*Available for groups of less than 100 guests only

28

HOSTED BAR

Well Bar $13 per drink

Call Bar $14 per drink

Premium Bar $15 per drink

Domestic Beer $7 per bottle

Imported Beer $8 per bottle

Craft Beer $9 per bottle

House Wine $10 per glass

Sparkling Wine $10 per glass

Cordials & Cognacs $14 per drink

Soft Drinks $6 per drink

Bottled Water $6 per bottle

BARTENDER FEE

$150 for 4 hours per bar

$50 for each additional hour

CASH BAR

Well Bar $14 per drink

Call Bar $15 per drink

Premium Bar $16 per drink

Domestic Beer $8 per bottle

Imported Beer $9 per bottle

Craft Beer $10 per bottle

House Wine $11 per glass

Sparkling Wine $12 per glass

Cordials & Cognacs $15 per drink

Soft Drinks $6 per drink

Bottled Water $6 per bottle

COCKTAILS

32

CATERING GUIDELINES

Service Charge & Tax: All prices are subject to a 25% Service Charge and 7.75% Sales Tax. Sales Tax is subject to change without notice.

Banquet Service: For events with less than 25 guests in attendance, an additional labor charge of $150.00 will be added to each meal function’s check.

Bartenders: For bars that require a Bartender there will be a $150.00 fee per Bartender for up to 4 hours of service. One (1) Bartender per 100 guests is

required. Additional hours are at a rate of $50 per Bartender per hour.

Chef Attendant: For Chef attended action stations, the Chef fee is $200.00 per 2 hours.

Outside Food & Beverage: No outside food or beverage will be permitted into the hotel by the patron or guests. The hotel reserves the right to charge for this

service.

Split Entrées: A choice of two entrées may be offered for lunch or dinner. The higher of the two menu prices will apply. The hotel must receive the count

distribution no later than three full business days prior to the event. The client must provide his or her own entrée cards. Any requests for entrée changes the

night of the event will be charged over the guarantee.

Outside Food & Beverage: No outside food or beverage will be permitted into the hotel by the patron or guests. The hotel reserves the right to charge for this

service.

Guarantee: In order to ensure the success of your function, it is necessary that the hotel be notified of the exact number of guests attending a function at least

three business days prior to the event. This will be considered the minimum guarantee and may not be reduced. If no guarantee is received by the requested date,

we will assume the contracted count to be the guarantee or the actual number of guests in attendance, whichever is greater. The hotel will be able to

accommodate 3% above the guaranteed number upon request to a maximum of 25 guests.

Liquor: As stipulated by California State Liquor laws, no liquor service will be permitted after 1:30 am. Renaissance Newport Beach reserves the right to inspect

and regulate all private parties, meetings and receptions.

Signage: Signs may only be displayed directly outside your designated meeting room. The hotel reserves the right to remove signs that are not in keeping with the

tradition of the hotel. Signs are prohibited from the main lobby area and all building entrances.

Boxes/Packages/Shipping/Freight

All shipped materials should include the name of the event, function date, group contact name and hotel representative’s name . Loading docks must be used for

any hotel delivery. We are unable to accept shipments any earlier than two days prior to your event. Please coordinate the pickup of items immediately following

your event, as the hotel is not responsible for damage to or loss of any articles left on the premises during or following an event. Below fees will be automatically

applied to the master account:

Boxes $5 per box

Crates (on wheels) $50 per crate

Palettes $200-$400 per palette

renaissance® newport beach hotel€¦ · assorted nuts and dried fruits, lavender bee hive honey...

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