Post on 19-Aug-2020
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CURATED MENUS
Events & Special Occasions
HOTEL IRVINE | 2020
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a.m. bites> light start
> breakfast/brunch plates
> b.y.o. buffet
> breakfast extras & enhancements
> brunch deluxe
a.m. bites
light start
the bagel bite onion, blueberry & plain bagels | regular & flavored cream cheese | marmalades
orange & cranberry juices | coffee & hot tea selections
30 per guest
the irvine continentalmini danishes | croissants | muffins | fresh cubed melons | seasonal fruit & berries
sliced bread | butter | marmalade
orange & cranberry juices | coffee & hot tea selections
34 per guest
the irvine DELUXE continentalcroissants | muffins | fresh cubed melons | seasonal fruit & berries
sliced bread | butter | marmalade | freshly baked fruit danishes
low-fat fruit yogurts | house-made granola
cereals | 2%, soy & rice milk | steel-cut oatmeal | brown sugar | nuts | bananas
orange, pink grapefruit & cranberry juices | coffee & hot tea selections
36 per guest
Breakfast Boosts can be purchased as “add on” items from your breakfast selections.
minimum 10 guests
BREAKFAST BOOSTSNEW YORK STYLE: smoked salmon | tomato | red onions | capers
8 additional per guest
QUICHE: choice of spinach & feta cheese or bacon & onion
8 additional per guest
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the europeanfresh baked croissants & danishes | butter | marmalade | hard boiled farm egg
sliced black forest ham | soppressata | genoa salami | swiss | brie | baguette
orange, pink grapefruit & cranberry juices | french press coffee | english breakfast tea
38 per guest
the spalow-carb muffins | gluten-free bread | banana nut & zucchini bread
build-your-own parfait bar: regular & greek yogurt | fresh fruit | honey | granola
fresh cubed melons | seasonal fruit & berries
steel-cut oats cooked in alkaline water | cinnamon | honey | raisins | nuts 2%, soy & almond milk
scrambled egg whites | sautéed spinach
orange, carrot & grapefruit juices | coffee & hot tea selections
39 per guest
zen a.m.miso soup | tofu | pork sausage | sweet soy-roasted salmon
scrambled eggs | green onions | organic tofu
kombu steamed sticky rice | kabocha squash & asparagus
green tea | honey | soy & rice milk | fresh orange juice
45 per guest
a.m. bites
THE HI EXPERIENCE
Get your “OHM” on.Rejuvenate your attendees and experience the zen of yoga on the lawn with your very own yoga master. And don’t forget to cleanse the body
as well as the mind with some of our yumm dextox juices.
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cast iron pan frittatasham & cheese
bacon & potato hash
asiago & zucchini spinach | caramelized onion
goat cheese
chorizo | potato | spinach cotija cheese
9 per guest
breakfast sandwichescanadian bacon | egg
american cheese | sourdough
country sausage patty | egg white cheddar | pretzel bread
canadian bacon | scrambled egg american cheese | english muffin
scrambled egg | wisconsin ham tillamook® cheddar | croissant
breakfast burrito | refried beans chorizo | scrambled eggs jack cheese | flour tortilla
9 each
cold cereal bar: 2 selections | whole bananas regular, soy & rice milk | 6 per guest
steel-cut oatmeal | granola | dried fruit brown sugar | nuts | 7 per guest
yogurt, fruit & granola parfaits | 7 per guest
fresh cut fruit, including melons, papaya, pineapple & berries | 8 per guest
red quinoa | caramelized onions butternut squash | brussels sprouts | 8 per guest
scrambled eggs | chives | 8 per guest
buttermilk pancakes | berries | maple syrup 9 per guest
cinnamon crunch french toast | strawberries maple syrup | 9 per guest
egg white scramble | spinach | tomatoes 9 per guest
tofu scramble | spinach | tomatoes 9 per guest
scottish smoked salmon display | bagels tomatoes | cream cheese | capers | onions 12 per guest
fresh boiled farm eggs in the shell 48 per dozen
house-made cinnamon sticky buns | 52 per dozen
breakfast extras & enhancements
Available with the purchase of any breakfast buffet.
BUFFET BOOSTS
a.m. bites
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breakfast/brunch plates
fluffy scrambled eggs | vermont white cheddar | yukon potato hash | asparagus applewood-smoked bacon | roma tomato provençal
36 per guest
deep dish quiche lorraine | asparagus | blistered cherry tomatoes | chicken-apple sausage
36 per guest
pecan-crusted brioche french toast | confit of berries | applewood-smoked bacon turkey-maple sausage
37 per guest
curried chicken salad in papaya shell | bananas | grapes | berries | grilled pita bread
38 per guest
poached farm eggs “florentine” | creamed tuscan kale | fingerling potatoes vine-ripened tomatoes | turkey bacon (up to 300 guests max)
42 per guest
poached farm eggs benedict | wisconsin ham | english muffin | citrus hollandaise yukon potato hash | turkey-maple sausage (up to 300 guests max)
42 per guest
butcher steak | scrambled farm eggs | yukon potatoes | blistered cherry tomatoes | basil butter
48 per guest
If you’d like to offer multiple breakfast plate options for your guests, the highest priced menu item will be charged for all selections.
All breakfast/brunch plates include baker’s basket of pastries, cranberry scones, marmalades & butter (pre-set on tables and served family style), orange & cranberry juices and coffee & hot tea selections.
$150 labor & service fee for less than 20 guests
a.m. bites
fresh &invigorating
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b.y.o. buffet
the mains scrambled eggs (egg whites available)
vegetable scramble (egg whites available)
eggs benedict | canadian ham | hollandaise
chilaquiles | salsa verde | fried corn tortillas scrambled eggs | chorizo | cotija cheese
cinnamon-crunch french toast fresh berries | maple syrup
buttermilk pancakes fresh berries | maple syrup
steel-cut oatmeal | cinnamon | dried fruits
the sides2 cold cereal selections 2% & soy milk | dried fruits
individual regular & greek yogurt granola | diced seasonal fruits | honey
bacon: pork or turkey
sausage links: pork, turkey or chicken-apple
potatoes: yukon gold with onions & peppers or hash browns
sliced vine-ripened tomatoes with cottage cheese
All build-your-own buffets include seasonal fruit & berries, assorted breakfast pastries, orange & cranberry juices and coffee & hot tea selections.
2 mains & 2 sides 44 per guest
2 mains & 3 sides 46 per guest
3 mains & 3 sides 48 per guest
minimum 20 guests (for 10-19 guests, add 10 per person & $150 labor fee)
BUFFET BOOSTS$200 attendant fee per 50 guests
cook-to-order waffle or pancake stations with all the toppings
9 additional per guest
cook-to-order omelette stations with all the fixings
9 additional per guest
a.m. bites
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brunch deluxe
When the standard brunch just isn’t gonna cut it, you go deluxe. Whether you’re celebrating a special occasion or just craving more options, our bigger and better version is the way to go. All brunch deluxe set-ups include seasonal fruit & berries, orange & cranberry juices and coffee & hot tea selections.
74 per guest
(minimum 35 guests)
souproasted tomato bisque | basil | garlic croutons
butcher block antipasto roasted bell peppers | olives | salami prosciutto | roasted artichoke hearts roasted tomatoes | grilled asparagus roasted eggplants | feta cheese provolone cheese
salmon boardscottish smoked salmon | bagels | cream cheese capers | chopped egg | red onion
salad bowlsclassic caesar salad | croutons | parmesan
orzo pasta salad | sun-dried tomatoes olives | grilled vegetables | feta cheese
heirloom tomato salad | buffalo mozzarella fresh basil | aged sherry vinegar
choice of twoherb potatoes | seasonal vegetables | rice brown rice | vegetable quinoa
cast iron pans: choice of fourscrambled eggs | white cheddar chorizo | scallions
eggs benedict | wisconsin ham english muffin | citrus hollandaise
spinach & sun-dried tomato quiche
buttermilk pancakes | maple syrup berry compote
garlic herb roasted chicken | braised leeks mushrooms & merlot sauce
grilled butcher steak | blistered cherry tomatoes | chimichurri
seared atlantic salmon | wilted spinach lemon-caper beurre blanc
choice of twoapple-smoked bacon | country link sausage | black forest ham | italian sausage
dessert fresh-baked breakfast danishes | muffins croissants | butter | preserves
assorted mini french cakes & tarts
a.m. bites
ENHANCE YOUR BRUNCHassorted sushi rolls & nigiri | 9 per piece
slow roasted prime rib | horseradish cream | brioche rolls | 550 (serves 35)
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midday> b.y.o. plated lunch
> b.y.o. deli buffet
> day-of-the-week buffet
> HI STYLE buffets
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b.y.o. plated lunch
Choice of one starter, main dish & finale. All plated lunches include fresh rolls with butter and coffee & hot tea selections.
to startsaladsarugula | baby artichokes | manchego cheese | black olive bread | crostini balsamic vinaigrette
little gem wedge salad | bacon | tomatoes | red onion | crumbled blue cheese ranch dressing
green leaf salad | olives | artichokes | tomatoes | ciabatta croutons | red wine vinaigrette
vine-ripened tomato | buffalo mozzarella | red onions | fresh basil balsamic vinaigrette
classic caesar in radicchio cup | chopped romaine | croutons | grated parmesan caesar dressing
chopped butter lettuce salad | toasted pepitas | goat cheese | pea sprouts tomatoes | creamy sherry dressing
green endive salad | fuji apples | golden raisins | almonds | french feta honey-dijon vinaigrette
organic baby greens | roasted cherry tomatoes | cucumber | parmesan cheese ciabatta croutons | balsamic vinaigrette
souproasted tomato bisque | ciabatta croutons
butternut squash soup | crème fraîche | chives
potato & leek soup | vermont cheddar
asparagus & zucchini bisque | parmesan crostini
MIDDAY BOOSTSKeep your guests satisfied.
Sometimes that little bit more makes all the difference.
Add any additional soup or salad
7 additional per guest
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$150 labor fee for service for less than 20 guests desserts not transferable to breaks
midday
If you’d like to offer multiple lunch plate options for your guests, the highest priced menu item will be charged for all selections.
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the main dish entréeschicken piccata | crème fraîche mashed potatoes | roma tomato provençal | asparagus lemon-caper butter 54 per guest
herb-crusted chicken breast | creamy spinach risotto | blistered cherry tomatoes | broccolini 54 per guest
mary’s farm chicken breast | creamy stone ground grits | roasted corn | broccolini | chicken jus 54 per guest
roasted chicken breast | saffron potatoes | caramelized onion | green olives piquillo peppers | chicken jus 54 per guest
organic salmon filet | vegetable quinoa | asparagus | yellow tomato sauce | olive tapenade 55 per guest
mushroom-stuffed chicken breast | cranberry wild rice | butternut squash | brussels sprouts rosemary jus 56 per guest
prosciutto & fontina cheese-stuffed chicken | mushroom risotto | roasted roma tomato asparagus | lemon-caper butter 56 per guest
barramundi sea bass | steamed jasmine rice | baby bok choy | maitake mushrooms | sesame butter 56 per guest
flat-iron steak | mushrooms | fingerling potatoes | french beans | red wine shallot sauce 58 per guest
beef short rib | creamy parmesan polenta | roasted root vegetables | horseradish gremolata 59 per guest
asian marinated skirt steak | jasmine rice | bok choy | orange-ginger sauce 62 per guest
beef tenderloin | parsnip purée | shallot-bacon marmalade | truffle sauce 65 per guest
petite filet mignon | roasted marble potatoes | broccolini | charred corn | pinot reduction 65 per guest
If you’d like to offer multiple main dish options for your guests, the highest priced menu item will be charged for all selections.
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midday
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entrée salads (two course lunch with soup or dessert)
caesar salad | roasted chicken | roma tomatoes | croutons | parmesan cheese lemon sherry dressing 44 per guest
roasted chicken & quinoa salad | currants | carrots | tuscan kale | asparagus champagne vinaigrette 44 per guest
grilled king salmon salad | de puy lentils | rouge pumpkin | bacon | watercress lemon crème fraîche 48 per guest
moroccan chicken salad | romaine lettuce | couscous | blistered asparagus | dates feta cheese | cumin vinaigrette 48 per guest
old school cobb salad | grilled chicken | chopped romaine | egg | avocado | grape tomatoes blue cheese | bacon | choice of red wine vinaigrette or ranch dressing 48 per guest
ahi nicoise | romaine lettuce | green beans | yukon potatoes | olives | egg | lemon vinaigrette 54 per guest
pastacheese tortellini | rock shrimp | crisp brussels sprouts | wilted pea tendrils | crustacean sauce
cavatelli pasta | roasted tiger prawns | artichokes | nicoise olives | piquillo pepper sauce
2 courses, 52 per guest | 3 courses, 56 per guest
vegetarian mushroom risotto | grilled asparagus | blistered cherry tomatoes | white corn sauce
sweet pea ravioli | zucchini & corn succotash | parmesan emulsion
marinated grilled tofu | grilled vegetable quinoa | carrot purée | fennel slaw
kabocha squash ravioli | wilted pea tendrils | hazelnuts | grated pecorino | sage brown butter
roasted cauliflower steak | yam purée | kale | quinoa | hazelnut chimichurri
fava bean falafel | creamy hummus | butternut squash | grilled broccolini
2 courses, 52 per guest | 3 courses, 54 per guest
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VGF
VGF
VGF
midday
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the finalefruit tart | chantilly cream | mango sauce
dark chocolate avocado cake | tangerine marmalade
french apple tart | cinnamon anglaise
s’mores tart | chocolate | whipped marshmallow | graham cracker crust
butterscotch pots de crème | salted caramel | sugar palmier (up to 300 guests max)
strawberry-rhubarb polenta crisp
apple-cranberry crumble
opera cake | espresso buttercream | chocolate ganache
banana cream pie | caramel sauce
belgium chocolate cake | raspberry sauce
THE HI EXPERIENCE
In the heart of it all. Centrally located to the airport and major freeways,
Hotel Irvine is a vibrating hub of activity that’s smack dab
in the middle of everything Orange County has to offer.
midday
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b.y.o. deli buffet
All build-your-own deli buffets include a variety of individual desserts, cookies, potato chips, iced tea, coffee & hot tea selections.
1 soup, 2 salad & 3 sandwiches 48 per guest
1 soup, 3 salads & 4 sandwiches 52 per guest
cold sandwichesgrilled vegetable wrap | spinach flour tortilla | watercress | piquillo pepper | hummus
curried egg salad | shredded lettuce | green onions | country white
grilled portobello | bell peppers | summer squash | whipped chevre | pretzel roll
white albacore tuna | bibb lettuce | spicy mustard | sourdough
chicken salad | grapes | butter lettuce | country white
grilled chicken club | tomato | bacon | country white
pulled rotisserie chicken | artichokes | arugula | provolone cheese | hoagie roll
smoked turkey | gouda | pumpernickel
rosemary-cured ham | roasted peppers | provolone cheese | arugula | ciabatta
black forest ham | white cheddar | pear fig relish | watercress | pretzel roll
prosciutto | mortadella | salami | provolone cheese | pepperoncini | hoagie roll
roast beef | swiss cheese | watercress | sourdough
hot sandwichesturkey & brie panini | arugula | roasted peppers | country bread
roasted chicken sandwich | jack cheese | peppers & onions | chili aioli | arugula
meatball sandwich | hoagie roll | meatballs | marinara | provolone cheese
montreal pastrami | swiss cheese | sauerkraut | pretzel roll
roasted tomato bisque
asparagus & zucchini bisque
bloomsdale spinach & quinoa
watermelon red onion salad
roasted sweet potato salad
orzo pasta salad
fingerling potato salad
red cabbage slaw
soups & salads
midday
minimum 20 guests (for 10-19 guests, add 10 per person & $150 labor fee)
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simple &full of flavor
day-of-the-week buffet
With so many choices and so many taste buds to please, meal planning can be tough. So we’ve gotten rid of the worry & done the work for you by designing a deliciously unique buffet menu for every day of the week. All hot lunch buffets include fresh rolls with butter, coffee, and hot tea selections
58 per guest
monday // tuscanychopped romaine | grated parmesan | lemon-sherry dressing
chicken saltimbocca | fontina cheese | prosciutto | lemon caper sauce
grilled king salmon | cherry tomato sauce | basil pesto
cheese tortellini | alfredo & parmesan cheese | roasted zucchini | peppers
rosemary roasted red skin potatoes | warm focaccia | olive oil
tiramisu | biscotti | berry compote
tuesday // baja californiatortilla soup | grated jack cheese | tortilla strips
romaine | radishes | grilled onions | charred corn | cotija cheese | cilantro-lime dressing
cheese enchiladas | house-made enchilada sauce
steak & chicken fajitas | roasted peppers | onions | cilantro crema
orange-braised pork carnitas | salsa fresca | pickled red onions
spanish rice | pinto beans | corn & flour tortillas
tres leches cake | tequila lime strawberries
wednesday // taste of south pacific
chopped napa cabbage | cilantro | bean sprouts | peanuts | cherry tomatoes sesame-mint dressing
soba noodle salad | cucumber | sugar snap peas | scallions | ginger soy vinaigrette
orange chicken | mongolian beef with water chestnuts | chinese broccoli | hoisin chili sauce
local sea bass | mirin butter sauce | chopped scallions | vegetable fried rice
stir-fried vegetables | bok choy | peppers | carrots | garlic | ginger
coconut tapioca pudding | mango compote
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midday
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minimum of 25 guests for all buffets desserts not transferable to breaks
thursday // mediterraneangreek salad | romaine | tomatoes | red onions | feta cheese | red wine vinaigrette
tabbouleh salad | couscous | chopped cucumbers | parsley | lemon-olive oil
beef meatballs | stewed tomatoes | lemon mint labni
cumin-roasted chicken | olives | artichokes | caramelized onions
roasted king salmon | fried capers | piquillo pepper sauce
saffron basmati rice | currants | almonds | mediterranean vegetables
cardamon-almond cake | whipped honey & orange blossom cream
friday // wine countrycaprese salad | vine-ripened tomatoes | buffalo mozzarella | fresh basil aged balsamic vinaigrette
gem lettuce salad | gorgonzola | golden raisins | shredded carrots | sherry vinaigrette
braised free-range chicken | tomatoes | olives | capers | chardonnay jus
grilled prime flat iron steak | mushroom confit | red wine sauce
mushroom risotto | grilled asparagus | summer squash
lemon tart | fresh berries
saturday // backyard bbqchopped romaine salad | radicchio | roasted corn | radishes | smoked tomatoes ranch dressing or balsamic vinaigrette
rotelli pasta salad | grilled summer squash | asparagus | toasted pine nuts | basil dressing
angus beef burgers | vermont white cheddar | chipotle aioli | pretzel roll
tender smoked baby back ribs | bbq chicken burgers with potato bun
whiskey baked beans | grilled & roasted vegetables | white cheddar mac & cheese steak fries | horseradish cole slaw
apple pie | chocolate chip cookies
If you desire a specific menu on an alternate day of week, we can do that for a small fee.
4 additional per guest
NEED FLEXIBILITY? WE’VE GOT YOU...
midday
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HI STYLE buffet lunchesExceptional catering is how we elevate your event from ho-hum to “oh wow.” Our HI STYLE buffets showcase some of the the best of our creative menus from our extraordinary chefs.
california picnicsoup of now
mixed greens | dried fruit | pecans | goat cheese | balsamic vinaigrette
kale & quinoa salad | currants | parmesan cheese
cold-poached salmon filet | asparagus | basil pesto
sliced roast beef | vermont white cheddar cheese | swiss cheese
chicken-curry salad | sliced avocado
sliced tomatoes | pickles | cole slaw | mustard | mayonnaise | focaccia & rolls
apple & blueberry pies
52 per guest
gastro pubroasted tomato bisque
chopped romaine | cannellini beans | pancetta & rapini | red wine vinaigrette
bbq chicken wings | fresh crudité | blue cheese & ranch dip
corned beef reuben panini | swiss cheese | sauerkraut | russian dressing | pretzel hoagie
grilled sourdough | turkey | brie cheese | arugula | nueske bacon | dijon mustard
portobello mushroom | grilled vegetable | pickles | malt vinegar | potato chips | pretzel hoagie
crème caramel | fresh berries
52 per guest
farmhouseiceberg lettuce | sprouts | candied nuts | creamy blue cheese dressing
three bean salad | piquillo peppers | pecorino | lemon thyme vinaigrette
smoked bbq pulled pork | buttermilk fried chicken | cole slaw
grilled tri-tip | roasted potatoes | red wine jus
white cheddar mac & cheese | roasted vegetables | jalapeño corn bread
apple cobbler | vanilla ice cream
58 per guest
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midday
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good earthbaby kale salad | quinoa | butternut squash | black currants | white balsamic vinaigrette
wild rice & barley salad | cranberries | walnuts | brussels sprouts | pomegranate vinaigrette
chickpea & kale soup | tumeric | fennel seeds | spiced labni
fava bean falafel | hummus | piquillo pepper sauce
eggplant lasagna | pomodoro sauce | ricotta cheese
gluten-free spinach ravioli | english peas | tomatoes | feta cheese | olive oil
strawberry rhubarb polenta crisp
56 per guest
hawaiiansoft hawaiian rolls with honey butter
goat cheese & mizuna salad | heirloom tomatoes | sweet potatoes | radishes | sweet maui onion puna goat cheese | sesame-ginger vinaigrette
huli huli chicken | umami soy sauce | hibachi grilled kalbi beef short ribs
macadamia crusted mahi mahi | lemon grass butter | papaya-mango salsa sesame ginger snap peas | water chestnuts | peppers | vegetable fried rice
hilo haupia coconut cake
62 per guest
frenchfield greens | marinated mushrooms | artichokes | tomatoes | blue cheese lemon thyme vinaigrette
chilled green asparagus | chopped egg | tomatoes | dijon vinaigrette
clay oven-braised coq au vin | pearl onions | bacon lardons
sliced beef striploin | peppercorn sauce
roasted sea bass | braised leek | mussel bouillabaisse sauce
mushroom risotto | french beans | potato mousseline
apple galette | crème caramel
62 per guest
midday
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breaks> HI STYLE breaks
> time-of-day breaks
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HI STYLE breaks
eating naturally whole local fruit | apples | seasonal selection | oranges | bananas | grapes | cashews | almonds kind® bars | fruit infused water | zucchini bread
19 per guest
leangreek yogurt & berry parfaits | house-made granola bites with mascarpone & fresh blueberries diced melon | pineapple | berries | fresh bananas | protein bars | carrot & orange juice iced tea infusions
19 per guest
a.m. bits & pieces house-made granola bites with mascarpone cheese & fresh blueberries assorted fruit skewers | milk chocolate, honey lavender & white chocolate dipping sauce two fruit smoothie shots: blueberry | mango coffee & tea selection
18 per guest
french caffe (french press coffee for up to 60 guests max)freshly baked almond croissants | chocolate biscottis | fresh baguette | brie cheese marmalades | european butter | freshly brewed french press coffee & tea selection Station attendant required
21 per guest
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breaks
Sometimes you just need to take a break. Provide your guests with an energizing treat, or select one of our unique and indulging options.
NOT YOUR TYPICAL TIME-OUT.
minimum 10 guests
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sport soy & rice milk with peach, raspberry blended smoothie | strawberry-banana smoothie carrot & pineapple juice | detox green machine (naked® juice) | power bars | fresh bananas oatmeal raisin | peanut butter cookies
18 per guest
trail mix barbuild-your-own trail mix | assorted dried fruit | granola | chocolate chips dried banana chips | m&m’s® | chocolate covered almonds | yogurt raisins assorted coca-cola® soft drinks & cream sodas
18 per guest
the fiestatri-colored tortilla chips | roasted tomato salsa | pico de gallo | guacamole | chicken flautas mexican wedding cake cookies | agua frescas: horchata & watermelon
20 per guest
carnivalred vines® licorice whips | m&m’s® | chocolate covered almonds | yogurt raisins cinnamon sugar & cheese popcorn | hot parmesan pretzel sticks with mustard fresh lemonade | regular & passion fruit iced tea with lemon, honey & sweeteners
18 per guest
milk & cookiesassorted house-made cookies & brownies | mini cupcakes & cake pops | rice crispy treats chilled 2%, rice & chocolate milk | coffee & tea selection
18 per guest
oasishummus | grilled vegetables | cured olives | sun-dried tomatoes | artichokes | cucumber feta cheese | grilled pita, soft lavash & grilled focaccia
20 per guest
breaks
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exciting &energizing
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HI Treatben & jerry’s® ice cream bars | dove® & häagen-dazs® bars | vanilla & chocolate gelati candied nuts | m&m’s® | reese’s pieces® | icelandic glacial® & pellegrino® sparkling water
19 per guest
fire drillmild & hot chicken wings | blue cheese & ranch dressing | carrot, celery & broccoli crudité pretzel sticks with mustard | bbq potato chips fresh lemonade | assorted coca-cola® soft drinks
24 per guest
pizza partypepperoni & sausage | tomato-mozzarella | bbq chicken | mushroom-goat cheese parmesan cheese & chili peppers | individual crudités with ranch & blue cheese dips fresh lemonade | assorted coca-cola® soft drinks
24 per guest
THE HI EXPERIENCE
The HI Treat TrikeWhen this baby rolls into your event it is sure to turn some heads.
Reminiscent of the classic style trike you would see on a boardwalk,
the Hotel Irvine Treat Trike will add that special wow factor to any event.
breaks
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time-of-day breaks
a.m. breaks assorted whole fruit | 48 per dozen
assortment of bagels | cream cheese | marmalades | 56 per dozen
fresh pastries | muffins | croissants | danishes | 56 per dozen
greek yogurt parfaits | 86 per dozen
hot breakfast sandwiches | 108 per dozen (1 dozen minimum)
hot breakfast burritos | 108 per dozen (1 dozen minimum)
small platter sliced seasonal fruit | 125 per platter (serves 10)
midday breaks & afternoonindividual bagged chips pretzels | 48 per dozen
individual bagged salty snacks | 50 per dozen
warm parmesan pretzel sticks | 50 per dozen
assorted candy bars | 55 per dozen
assorted house-baked cookies & brownies | 55 per dozen
lemon or raspberry squares | 55 per dozen
individual low-fat fruit yogurts | 60 per dozen
energy bars | 60 per dozen
warm pretzels | golden & yellow mustards | 60 per dozen
assorted energy bars | 60 per dozen
display of mini desserts | 65 per dozen
freshly popped popcorn (10 person minimum) | 6 per guest
chips | salsa | guacamole (10 person minimum) | 16 per guest
beveragescoffee or hot tea selections | 98 per gallon
freshly squeezed orange or grapefruit juice | 70 per half gallon
still & sparkling waters | 7 each
assorted coca-cola® soft drinks | 6.75 each
red bull® | 8 each
breaks
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after dark> plated dinner
> HI STYLE buffet dinner
page | 28
plated dinner
Choice of one starter, main dish & finale. Add an appetizer for an additional 8 per guest. All plated dinners include fresh rolls with butter and coffee & hot tea selections.
to startsaladsbaby red oak lettuce | belgian endive riesling-poached pear | crumbled gorgonzola sherry vinaigrette
salt-roasted heirloom beets | epic root mache lettuce creamy goat cheese | hazelnut vinaigrette
arugula & lolla rosa salad | nicoise olives | artichokes roasted peppers | manchego cheese | sherry vinaigrette
classic caesar | herb croutons | parmesan cheese anchovies | fried capers | lemon-sherry dressing
bloomsdale spinach salad | sliced mushrooms | egg cherry tomatoes | crispy pancetta | balsamic vinaigrette
vine-ripened tomatoes | buffalo mozzarella | basil pesto crispy pancetta | balsamic vinaigrette
endive & pink lady apple salad | candied pecans blue cheese | raisins | honey dijon vinaigrette
lola rosa & mache lettuce | pistachios | dried cherries goat cheese crostini | pistachio vinaigrette
soupbutternut squash soup | brown butter pumpkin seeds
asparagus & zucchini bisque | parmesan crostini
potato leek soup | vermont cheddar | chives
vine-ripened tomato bisque | olive bread croutons
AFTER DARK BOOSTS
continued >
$150 labor & service fee for less than 20 guests
jumbo lump crab cake apple celery slaw | whole grain
mustard aioli
smoked scottish salmon waldorf salad | potato pancake
mustard dill sauce
taylor bay scallops | english pea risotto | shrimp sauce
ricotta cheese ravioli | smoked nueske bacon | parmesan sauce
potato gnocchi roasted mushrooms | corn
sage brown butter grated pecorino
garlic roasted shrimp asparagus & spanish chorizo
white corn grits piquillo pepper sauce
butternut squash ravioli roasted corn & asparagus pecorino | truffle cream
dungeness crab stuffed piquillo peppers | sonoma goat
cheese | aji amarillo 9 additional per guest
after dark
page | 29
mains
chicken mary’s farm chicken | fennel caponata | oven roasted potatoes | pesto sauce
mary’s farm chicken breast | sweet pea spaetzle | heirloom carrots | asparagus | grain mustard jus
roasted free-range chicken | white corn grits | roasted corn | grilled broccolini organic carrots | chicken jus
chicken breast stuffed with prosciutto | fontina cheese | saffron risotto | asparagus capers | lemon-rosemary jus
spinach-stuffed chicken breast | mushroom & truffle risotto | asparagus butternut squash | pinot reduction
brick-roasted semi-boneless half-chicken | roasted potatoes | artichoke-tomato sofrito | thyme jus
68 per guest
beef flat-iron steak | roasted yukon potatoes | french beans | charred corn | chimichurri
76 per guest
sirloin steak | crème fraîche potatoes | asparagus | roasted cipollini onions peppercorn-brandy sauce
76 per guest
beef short ribs | buttermilk mashed potatoes | roasted vegetables | braising jus lemon-horseradish cremolata
82 per guest
new york steak | shallot marmalade | roasted yukon potatoes | grilled broccolini | pinot jus
86 per guest
center cut filet mignon | mushroom confit | roasted garlic mashed | asparagus | shallot au jus
88 per guest
grilled filet of angus beef | pancetta wrapped | sea salt-roasted marble potatoes green asparagus | peppercorn-brandy sauce
88 per guest
continued >
after dark
If you’d like to offer multiple main dish options for your guests, the highest priced menu item will be charged for all selections.
page | 30continued >
pork & lambpork tenderloin | butternut squash purée | pancetta | brussels sprouts | mushrooms | cider jus
68 per guest
bone-in pork chop | wilted kale | cipollini onions | caramelized apple roasted potatoes | cider jus
72 per guest
colorado lamb sirloin | farro risotto | sun-dried cherries | broccolini | lamb jus
82 per guest
provençal herb-crusted rack of lamb | fingerling | french beans | roasted peppers | pinot-lamb jus
88 per guest
fish grilled scottish salmon | basil-whipped potatoes | asparagus | piquillo pepper sauce
76 per guest
braised black cod | rainbow chard | parsnip purée | lemon butter
76 per guest
salmon a la plancha | saffron risotto | french bean | blistered cherry tomatoes | basil pistou
76 per guest
rice-crusted sea bass | forbidden black rice | chinese long beans | kokum curry sauce
78 per guest
grilled pacific swordfish | roasted corn & chorizo | wilted pea tendrils | piquillo romesco
78 per guest
pan-seared alaskan halibut (seasonal) | roasted rock shrimp | fava bean succotash fennel sauce
78 per guest
That little extra can go a long way. Make sure to add one of our after dark boosts to you plated dinner selections. Let us know if you need
help selecting that perfect addition, that is what we are here for.
SOMETIMES, MORE IS MORE.
after dark
If you’d like to offer multiple main dish options for your guests, the highest priced menu item will be charged for all selections.
page | 31
duet entrée
herb-crusted chicken breast & jumbo garlic prawns | creamy spinach risotto blistered cherry tomatoes | asparagus | shrimp sauce
84 per guest
red wine-braised beef short rib & tiger prawns | creamy polenta | grilled broccolini pinot reduction | scampi butter
88 per guest
center cut filet mignon & salmon a la plancha | foraged mushroom confit | gratin potatoes asparagus | red wine beef jus | piquillo peppersauce
90 per guest
center cut filet mignon & roasted gulf shrimp | chive mashed potatoes | asparagus pinot beef jus | lemon butter
94 per guest
vegetarian optionsmushroom risotto | crispy mushrooms | asparagus | blistered cherry tomatoes white corn sauce
sweet pea ravioli | zucchini & corn succotash | butternut squash | roasted parmesan emulsion
marinated grilled tofu steak | grilled vegetable quinoa | gingered carrot purée roasted fennel | shiitake mushrooms
kabocha squash ravioli | roasted vegetables | wilted pea tendrils | hazelnuts sage brown butter | grated pecorino
roasted cauliflower steak | yam purée | grilled broccolini | hazelnut chimichurri
fava bean falafel | creamy hummus | roasted beets & brussels sprouts | cilantro quinoa piquillo pepper sauce
GF
GF
GF
V
V
V
V
Give your guests the best of the land and the sea. Our duet entrees are the perfect choice when the luxury of variety is what you are craving. Trust us, your guests will thank you for it.
TWO IS BETTER THAN ONE.
after dark
page | 32
creative &unconventional
page | 33
the finalewhite chocolate raspberry cheesecake | fresh raspberries
ny-style cheesecake | strawberry compote
flourless chocolate cake | tangerine marmalade | chantilly cream
chocolate-espresso tart | salted caramel sauce
tiramisu cake | chocolate sauce
butterscotch pots de crème | sugar palmier (up to 300 guests max)
opera cake | espresso buttercream | chocolate ganache
apple crumble tart | salted caramel vanilla ice cream (optional, additional 5 per guest)
chocolate trilogy | raspberry sauce
warm wild berry crisp vanilla ice cream (optional, additional 5 per guest)
lemon tart | raspberry sauce | fresh raspberries
THE HI EXPERIENCE
A breath of fresh everything. Our close proximity to the very best fruits, vegetables
and ingredients gives us the opportunity to share
incredibly fresh, locally sourced recipes whenever possible.
after dark
page | 34
HI STYLE buffet dinners
south of the bordertortilla chips | salsa fresca | guacamole
chopped romaine | cucumber | tomato | red onion | grilled peppers l avocado cotija cheese | cilantro dressing
black bean, roasted corn & jicama salad
shrimp & snapper ceviche | lime | tomatoes | jalapeño | cilantro
mains (select three)
fajita-style grilled hanger steaks
chile-roasted shrimp
mezcal lime chicken | adobo sauce
roasted snapper | tomatillo salsa
orange-braised pork carnitas | mole rojo
yellow rice | roasted vegetables | corn & flour tortillas | house-made salsas veracruz style black beans | shredded lettuce | pico de gallo
caramel flan | tres leches cake | mexican wedding cookies
76 per guest
continued >
90 minutes of service, minimum of 50 guests. Desserts not transferable to breaks.
Exceptional catering is how we elevate your event from ho-hum to “oh wow.” Our HI STYLE buffets showcase some of the the best of our creative and curated menus from our extraordinary chefs.
FILL YOUR PLATE. AND ENJOY.
after dark
page | 35
backyard bbq
starters
butter lettuce | diced cucumber | maytag bleu cheese | crispy bacon | red onions basil-buttermilk dressing
campari tomato salad | sweet onions | shaved fennel | red wine vinaigrette
grilled corn salad | spinach | cherry tomatoes | cilantro vinaigrette
mains
lemon-rosemary roasted chicken | blistered tomatoes
grilled new zealand salmon | basil butter
grilled new york steak | grilled spring onions | chili hollandaise
fall-off-the-bone bbq baby back pork ribs | mango-chipotle sauce
butter & milk mashed potatoes | roasted corn with green onions & cotija cheese
grilled asparagus | roasted butternut squash | grilled tomatoes
desserts
apple pie
bananas foster with vanilla ice cream
chocolate ganache cake
84 per guest
after dark
page | 36continued >
napababy gem salad | shaved red onion | cucumbers | chopped chives | lemon thyme vinaigrette
roasted peppers & fennel | buffalo mozzarella | fresh basil | aged sherry & olive oil
zucchini & asparagus soup | ciabatta croutons
burgundy-braised beef short ribs | horseradish mashed potatoes
jidori chicken | artichokes | olives | preserved lemon | chicken jus
pan-seared local sea bass | braised leeks | chardonnay dill sauce
french beans | caramelized shallots | mushroom risotto
butternut squash ravioli | parmesan emulsion | tomato confit
flourless chocolate cake | crème brûlée | fresh berries
82 per guest
north of romecaprese salad | vine-ripened tomatoes | fresh buffalo mozzarella | basil sherry vinaigrette
chop chop salad romaine | chick peas | pepperoncinis | salami provolone cheese | tomatoes | red wine vinaigrette
warm parmesan focaccia | balsamic & evoo | tomato bruschetta
chicken saltimbocca | fontina cheese | prosciutto | lemon-brown butter
roasted beef tenderloin | crimini mushrooms | chianti red wine sauce
king salmon & grilled shrimp | scampi sauce
roasted mushroom risotto | asparagus
tiramisu | cannoli | strawberries
88 per guest
after dark
page | 37
the irvine ranch
starters (select three)
chopped summer cobb salad | romaine lettuce | chopped tomatoes chickpeas | cucumber | fresh corn | cheddar cheese | ranch dressing
heirloom tomato salad | red onions | rocket arugula | parmesan cheese | sherry vinaigrette
bloomsdale spinach & quinoa salad | butternut squash | grapes | pecans goat cheese | white balsamic vinaigrette
roasted yam salad | cranberries | pecans | grapes | honey-cider vinaigrette
orzo pasta | basil pesto | sun-dried tomatoes | pine nuts | spinach | feta cheese | basil dressing
red cabbage slaw | apples | wild rice | raisins | blue cheese & bacon | champagne vinaigrette
vine-ripened tomato bisque | garlic croutons
butternut squash soup | pepitas
asparagus & zucchini bisque | ciabatta croutons
mains (select three or four)
sides (select four)mushroom risotto | asparagus risotto | ranch-style baked beans | jalapeño corn bread grilled asparagus | roasted potatoes | herb-grilled tofu | roasted vegetables mashed potatoes | roasted mushrooms | cheddar mac & cheese | french beans vegetable quinoa | grilled broccolini | roasted acorn squash | roasted corn with cotija cheese
decadenceviennese pastry table with assorted mini pastries & cakes
3 main courses, 88 per guest | 4 main courses, 94 per guest
grilled new york strip steak | pinot jus
red wine-braised beef short ribs creamed horseradish
roasted beef tenderloin | peppercorn sauce
spice-rubbed baby back pork ribs mango bbq sauce
roasted pork tenderloin | cider fig jus
grilled king salmon filets piquillo pepper sauce
mary’s farms chicken | rosemary chicken jus
cast iron seared chilean sea bass cilantro chimichurri
marinated white gulf shrimp
pumpkin ravioli | lemon-garlic butter white corn sauce
after dark
page | 38
SoCal social> passed bites
> app stations
> chef’s faves
> the carvery
> sweets
page | 39
passed bites
cold (minimum 25)
artichokes | olives | sun-dried tomato olive crostini
brie cheese | fig marmalade | walnut bread
grilled vegetable bruschetta | goat cheese polenta crostini
roasted beet | goat cheese mousse pear relish | crostini
bruschetta | sun-dried tomato pesto grilled crostini
caprese skewers | cherry tomatoes cillegini mozzarella | basil pesto
waldorf chicken salad | walnuts blue cheese | pita chip
smoked chicken | goat cheese | mango chutney | sourdough toast
smoked salmon rilette | dill cream cheese focaccia crouton
togarashi seared ahi | wasabi cream crispy wonton
rock shrimp | tomato gazpacho shooter pickled cucumber
bloody mary shrimp shooter | celery stick
prosciutto | fig jam | gorgonzola | crostini
dungeness crab salad | artichoke heart micro basil
berkshire ham mousse | pear chutney brioche toast
beef carpaccio | truffle oil parmesan cheese | crostini
7 each
hot (minimum 25)
turnover | brie & pear chutney
artichoke pesto flatbread | piquillo peppers
gourmet mushroom strudel | brie cheese
lumpia | thai vegetable
lumpia | kalua duck
crispy artichokes stuffed with feta cheese
curry vegetable samosas | mint chutney
chicken & chorizo quesadillas | sour cream
chicken flautas | salsa verde
thai chicken satay | spicy peanut sauce
five-spice chicken pot stickers | sesame ponzu
salted cod fritters | lemon-olive remoulade
fried coconut shrimp | orange marmalade
shrimp shu mai | citrus ponzu
pan-seared crab cake | togarashi aioli
bacon-wrapped dates | manchego cheese
pulled pork aranchini | paprika aioli
kalua pulled pork lumpia | sweet chile sauce
mini bacon & cheddar cheese sandwich
mini reuben sandwich | russian dressing
tandoori lamb chops | eggplant chutney
beef empanada | salsa verde
beef chimichangas | salsa verde
brazilian beef kebab | chimichurri sauce
beef bulgogi satay | ginger sauce crab
7 each
vegan (minimum 25)
ratatouille stuffed mushroom caps
vegetable dolmas
teriyaki tofu brochettes
cauliflower samosas | mint sauce
butternut squash & vegan cheese quesadillas
sun-dried tomato bruschetta | polenta crostini
artichoke & pesto flatbread | vegan cheese
7 each
Additional vegan/vegetarian or gluten-free options available
SoCal social
page | 40
app stations
fruit skewerswatermelon | cantaloupe | honeydew | pineapple | red grapes | strawberries honey yogurt dip
10 per guest
individual crudité cupscarrots | squash | red peppers | asparagus | broccoli tri-colored cauliflower | cucumber spearssun-dried tomato | curry & blue cheese dips
10 per guest
mediterraneanhummus | tzatziki | marinated olives | manchego cheese | persian carrots bacon-wrapped dates | serrano ham | agrodolce turkish figs | grilled pita bread
12 per guest
shrimp cocktail colossal white mexican shrimp | cocktail sauce
20 per guest, 3 pieces per guest
hawaiian poke station ahi & hiramasa poke | black sea salt | avocado | green onions | seaweed salad pickled japanese cucumbers | soy & chili oil | steamed sticky rice | wonton chips
20 per guest
chilled seafoodgulf shrimp | fresh-shucked oysters | fresh dungeness crab | snow crab claws served over ice with cocktail sauce, lemon wedges, tabasco® & mignonette
34 per guest, 7 pieces per guest
sushi bar minimum 100 piecescalifornia rolls | spicy tuna rolls | vegetarian rolls 9 per piecesashimi: tuna | salmon | shrimp | eel 10 per piece
SoCal social
continued >
page | 41
domestic cheese displaywhite & tillamook® cheddar | garlic boursin | maytag® blue | gruyere swiss smoked gouda | brie | chevre | marinated olives | spiced pecans | dried fruit fresh grapes | marcona almonds | artisan breads & crackers
19 per guest
artisan cheese displaysaint-andre brie | bayley hazen blue | p’tit basque | humboldt fog® | tillamook® cheddar chevre | spanish manchego | spiced pecans | marinated olives | grapes | dried fruits orange fig mostarda | artisan breads | crackers | marcona almonds
21 per guest
charcuterieartisan salami | prosciutto | sopressata | mortadella | bacon-wrapped dates olives | goat cheese-stuffed piquillo peppers | mustards | cornichons | artisan breads pita chips | olive oil
22 per guest
Alfresco, all the time.We’re so lucky with weather in SoCal that is
without parallel, allowing us to take full advantage of
our beautiful outdoor spaces nearly 365 days a year.
THE HI EXPERIENCE
SoCal social
page | 42
chef’s favesa minimum order of three stations for a dinner buffet or add to any reception or buffet, minimum 35 guests, per station maximum 90 minute service
oc street tacos (select three, choose meat options or our vegetarian taco)
fish & meat options: pork carnitas | steak | grilled chicken | shrimp | calamari
vegetarian: corn tacos | avocado | black bean | fried poblanos grated tofu cheese | sriracha aioli
cochinita corn & flour tortillas | salsa roja | salsa verde | cilantro crema cotija cheese | cilantro | chopped cabbage
guacamole bar | pico de gallo | tortilla chips
24 per guest
ADD SPECIALTY MEAT OPTIONS (select two meat options): filet mignon | huarache de costillas (short rib) | lobster
additional 18 per guest
ADD A CARVING STATION: caja china style whole-roasted suckling pig | pickled red onion | sour orange mojo
additional 20 per guest, minimum 25 guests
TAKE YOUR OC TACO EXPERIENCE TO A WHOLE NEW LEVEL...
pasta bar (select three pastas, three sauces & three toppings)
pastas: cheese tortellini | mushroom ravioli | potato gnocchi | gemelli gluten-free penne | orecchiette | spinach & cheese ravioli | butternut squash ravioli
sauces: bolognese | smoked salmon vodka | basil pesto pomodoro | lemon artichoke cream
toppings: grilled asparagus | gourmet mushrooms | olives | diced ham diced chicken | spinach | diced tomatoes
garlic bread sticks | parmesan cheese | chili pepper | roasted garlic fresh basil | virgin olive oil
24 per guest
SoCal social
continued >
page | 43
chinese take outpot stickers with scallions, ginger, garlic, sesame oil, soy & hoisin sauce | fried rice rock shrimp chow mein | stir fry beef & chicken
21 per guest
slider station (select two slider options)
sliders: beef | braised short rib | thai pork | seared ahi | salmon
wasabi aioli | mustards | horseradish cream | mini brioche pretzel buns | house-made chips
22 per guest
byo quesadilla bar (select two fillings)
fillings: steak & onion | achiote chicken | shrimp diablo with chorizo green chile & mushroom
grilled flour & corn tortilla stuffed with jack & cheddar cheese
sour cream | green onions | roasted salsa
20 per guest ADD: guacamole bar | pico de gallo | chips | 5 per person
byo grilled cheese (select two grilled cheese options)
grilled cheese: smoked bacon | braised beef short rib | pulled pork fried chicken & slaw | fried green tomato | rock shrimp
roasted roma tomato bisque | bbq sauce | russian dressing | house-made ketchup
19 per guest
mac & cheese bar (select two meat options)
meat options: beef short ribs | rock shrimp | bbq pulled pork | grilled chicken
aged tillamook® cheddar & manchego cheddar macaroni
19 per guest
SoCal social
continued >
page | 44
heirloom tomato & mozzarella stationheirloom tomatoes & cherry tomatoes | arugula | warm pancetta parmesan crostini | buffalo mozzarella | burrata | red onions basil pesto | sherry vinaigrette | extra virgin olive oil
14 per guest
salad bar stationmixed greens | chopped romaine | spinach | diced cucumbers | red & yellow peppers grape tomatoes | shredded carrots | radishes | garbanzo beans | parmesan garlic croutons | sunflower seeds | candied walnuts | bacon bits | crumbled feta
assorted dressings: honey mustard | ranch | balsamic vinaigrette lemon-tarragon dressing
14 per guest
rice & grains (select two combinations)
combinations: coconut jasmine rice | shiitake black rice | farro mushroom risotto rock shrimp risotto | asparagus risotto | red quinoa
brussels sprouts | grated parmesan cheese | pesto | lemon garlic arugula
16 per guest
mashed potato baryukon potatoes butter & milk mashed | mashed yams | chopped chives smoked bacon | crispy onions | basil pesto | sour cream | shredded cheese goat cheese | beef bourguignon sauce | white truffle sauce
18 per guest
SoCal social
page | 45
dynamic &customized
page | 46
the carvery
hand-carved selections
cherrywood, hot-smoked tri-tip of beef | creamed horseradish | pinot beef jus
200, serves 16 guests
pork loin adobada | achiote & orange marinated | grilled pineapple salsa | corn tacos
295, serves 30 guests
slow-roasted leg of lamb | olive tapenade | rosemary-pinot jus | ciabatta rolls
365, serves 25 guests
maple glazed berkshire ham | whole grain mustard | french rolls
410, serves 35 guests
whole-roasted free-range turkey | citrus cranberry relish | riesling jus | mini french rolls
440, serves 35 guests
whole-roasted beef tenderloin | cabernet sauce | creamed horseradish artisan ciabatta rolls
465, serves 18 guests
slow-roasted prime rib | creamed horseradish | beef jus | mini french rolls
580, serves 35 guests
(200 chef’s carving fee per 100 guests)
SoCal social
A carving station can take your buffet into a whole new level. With a professional chef to carve up mouth-watering meats
sliced to order, your guests will be both impressed and satisfied.
LEAVE IT TO THE PROFESSIONALS.
page | 47
sugar, spice & everything nice
mini cakes & tarts (select two) strawberry shortcake | carrot cake | red velvet cake | mocha opera cake raspberry cheesecake | lemon meringue tarts | bourbon pecan tarts blackberry almond cake | tiramisu cake | crème brûlée14 per person
cupcake bar (select two) red velvet | chocolate salted caramel | strawberry & cream | lemon blueberry carrot cake & cream cheese | chocolate-chocolate | vanilla-pineapple | tiramisu banana-nutella | chocolate-s’mores14 per person
mini assorted temptation cupscoffee | lemon | berry | triple chocolate 60 per dozen
mini assorted cake pops60 per dozen
cakesflavors: chocolate | white | carrot
fillings: mango | chocolate | mocha | vanilla | cream cheese | raspberry strawberry | lemon | bavarian | buttercream | whipped cream
8 per slice
9-inch round serves 12-16 110half-sheet serves 40 280full-sheet serves 90 450
SoCal social
page | 48
the bar> the whole package
> by the glass
> sip & swirl
page | 49
the whole package
classic barNew Amsterdam Vodka
Gordon’s Gin
Bacardi Superior Light Rum
El Charro Silver Tequila
Evan Williams Kentucky Bourbon
Old Smuggler Whisky
Aperol Apertivo, Amaro
Dolin Vermouth
Wine Shine Brandy
Sycamore Lane Chardonnay California
Sycamore Lane Cabernet Sauvignon California
2 hours 40 4 hours 60 Each additional hour 12
Domestic & imported beers & soft drinks
included in each package
prime barGrey Goose Vodka
Bombay Gin
St. George Dry Rye Gin
Bacardi Superior Light Rum
Captain Morgan Rum
Patron Silver Tequila
El Jimador Reposado Tequila
Sombra Organic Mezcal
Maker’s Mark Bourbon
Bulleit Rye Whiskey
Suntory Whisky Toki
Macallan 10 Year
Johnny Walker Black Label
Remy Martin VSOP Cognac
Aperol Apertivo, Amaro
Disaronno Amaretto
Cointreau
Bailey’s Irish Cream
Dolin Vermouth
Paul Hobbs Cardonnay Sonoma Coast
Justin Cabernet Paso Robles
2 hours 504 hours 70Each additional hour 12
hipster barHumboldt Organic Vodka
Wheatly Vodka
Old Grove Gin
Three Sheets Light Rum
El Charro Silver Tequila
Sombra Organic Mezcal
Rebel Yell Bourbon
George Dickel Tennesee Whiskey
Wine Shine Brandy
Aperol Aperitivo, Amaro
Kahlúa Coffee Liquer
Dolin Vermouth
Bianci Chardonnay Central Coast
Simi Cabernet Alexander Valley
2 hours 454 hours 65 Each additional hour 12
Additional bartender fee is 150 for up to three hours
the bar
page | 50
by the glass
classic barNew Amsterdam Vodka
Gordon’s Gin
Bacardi Superior Light Rum
El Charro Silver Tequila
Evan Williams Kentucky Bourbon
Old Smuggler Whisky
Aperol Apertivo, Amaro
Dolin Vermouth
Wine Shine Brandy
(h) 11 (c) 12
Sycamore Lane Chardonnay California
Sycamore Lane Cabernet Sauvignon California
(h) 10 (c) 11
prime barGrey Goose Vodka
Bombay Gin
St. George Dry Rye Gin
Bacardi Superior Light Rum
Captain Morgan Rum
Patron Silver Tequila
El Jimador Reposado Tequila
Sombra Organic Mezcal
Maker’s Mark Bourbon
Bulleit Rye Whiskey
Suntory Whisky Toki
Macallan 10 Year
Johnny Walker Black Label
Remy Martin VSOP Cognac
Aperol Apertivo
Disaronno Amaretto
Cointreau
Bailey’s Irish Cream
Dolin Vermouth
(h) 16 (c) 17
Paul Hobbs Chardonnay Sonoma Coast
Justin Cabernet Paso Robles
(h) 18 (c) 20
hipster barHumboldt Organic Vodka
Wheatly Vodka
Old Grove Gin
Three Sheets Light Rum
El Charro Silver Tequila
Sombra Organic Mezcal
Rebel Yell Bourbon
George Dickel Tennesee Whiskey
Wine Shine Brandy
Aperol Aperitivo
Kahlúa Coffee Liquer
Dolin Vermouth
(h) 12 (c) 13
Bianci Chardonnay Central Coast
Simi Cabernet Alexander Valley
(h) 14 (c) 16
the bar
(h) = hosted (c) = cash
page | 51
by the glass
draft beer station (choice of two)
Lager
Stella Artois, Belgium
Pilsner
Scrimshaw, Fort Bragg
Red Ale
Karl Strauss Red Trolley Ale, San Diego
IPA
Stone Delicious IPA, San Diego
Ballast Point Sculpin IPA, San Diego
Stout
Barley Forge, The Patsy, Costa Mesa
(h) 9 (c) 10
à la carte beverages
Domestic Beer
(h) 8 (c) 9
Imported Beer
(h) 9 (c) 10
Craft Beer
(h) 13 (c) 14
Cordials & Cognacs
(h) 13 (c) 15
Soft Drinks & Mineral Waters
(h) 6.75 (c) 7
the bar
(h) = hosted (c) = cash
page | 52
crafted &curated
page | 53
sip & swirl
sparkling wineNV La Marca Prosecco, Italy 38NV Segura Viudas Brut Rosé, Spain 45NV Roederer Estate Brut, Anderson Valley 58NV Taittinger Brut, Champagne, France 110
white wineThe Seeker Riesling, Mosel, Germany 40Capolsado, Pinot Grigio, Veneto, Italy 42Santa Margharita Pinot Grigio, Italy 56Brancott Sauvignon Blanc, New Zeland 42Groth Sauvignon Blanc, Napa Valley 48Sycamore Lane Chardonnay, California 40Notes Chardonnay, Central Coast 40William Hill Chardonnay, Central Coast 40Bianchi Chardonnay, Central Coast 42Big Table Farm Chardonnay, Willamette Valley, Oregon 44Daou Chardonnay, Paso Robles 45Paul Hobbs Chardonnay, Sonoma Coast 60Patz and Hall Chardonnay, Duton Ranch Russian River 68Jordan Chardonnay, Sonoma Coast 75
rosé winesListel Grain de Gris Rosé, Camargue, France 40
red winesTilia Malbec, Mendoza, Argentina 40Carlos Serres Rioja Reserva, Spain 42 Castello di Bossi, Chianti Classico, DOCG, Italy 44 Sycamore Lane Merlot, California 40 Textbook Merlot, Napa Valley 45 Ferrari-Carano Merlot, Sonoma Coast 46 Hall Merlot, Napa Valley 82
the bar
(continued)
continued >
page | 54
Wild Horse Pinot Noir, Central Coast 48 La Crema Pinot Noir, Sonoma Coast 58Au Bon Climat, Pinot Noir, Santa Barbara 64Paul Hobbs Pinot Noir, Sonoma Coast 75Joseph Phelps “Freestone” Pinot Noir, Sonoma Coast 79Sycamore Lane Cabernet Sauvignon, California 40William Hill Cabernet Sauvignon, Central Coast 45Simi Cabernet Sauvignon, Alexander Valley 49Doau Cabernet Sauvignon, Paso Robles 56Franciscan Cabernet Sauvignon, Napa Valley 60Oberon Cabernet Sauvignon, Napa Valley 65Justin Cabernet Sauvignon, Paso Robles 68Provenance Cabernet Sauvignon, Rutherford 85Stags Leap “Artemis” Cabernet Sauvignon, Napa Valley 125Caymus Vineyards Cabernet Sauvignon, Napa Valley 189Turley Zinfandel, Juvenile, California 62
the bar
We will gladly source in any other wine upon request
FOOD SERVICEOur Event Services department welcomes the opportunity to create special menus aside from our printed suggestions. They can be designed to comply with your unique tastes or the theme of your event.
TASTINGSOur Event Services team will be glad to arrange a food tasting for up to four guests for a plated lunch or dinner events with attendance of 100 or more guests. Ask your Event Services Representative for the best choices to address the needs of your special event. Please note that due to the complexity of our artisan hors d’oeuvres an additional charge may apply.
FUNCTION ROOM RENTALAll event space will be charged a room rental fee, 25% service charge and 7.75% tax (or the current prevailing tax) unless indicated in your event contract.
AUDIO VISUAL & LIGHTINGThe hotel has an exclusive on-site audio/visual company offering state-of-the-art equipment available to rent. In addition, a business center with private workstation can also be arranged.
DÉCORThe ambiance of your function can be enhanced with flowers, linen, music and specialty items. We have a wide range of recommended vendors for these services. Should you choose to make these arrangements yourself, kindly supply us with the list of your vendors so that we may assist them in servicing your needs. The hotel will not permit the affixing of anything to the walls, floors, windows or ceiling, or the use of open flames or confetti throughout the property.
MENUS, PLACE CARDS, & SIGNSIndividual menus, place cards and signs can be prepared, with sufficient notice, an additional charge may apply for parties of 250 or more.
DIETARY OR ALCOHOL RESTRICTIONS/ FOOD & BEVERAGE EXCLUSIVITYWe will make every effort to accommodate any special dietary restrictions or needs your guests may have. Please assist us in meeting those needs by collecting as much of this information from your guests as possible in advance.
Please submit the list of restrictions to your Event Services Representative three working days prior to your program.
To ensure the health and safety of our guests, the use of food and beverage items from an outside source on hotel property requires permission of the hotel. The hotel is not liable for any food and beverage items provided by a third party.
Any wines, spirits or beers not part of the inventory noted on our catering wine list must be purchased by the case.
Food and beverage must be consumed in designated function areas only.
GUARANTEESGuarantees for the number of guests attending your function are required by 5:00 p.m. three working days prior to the function date. This number will be considered a guaranteed number of guests not subject to reduction.
If no guarantee is received, the expected number of guests on your contract will be considered the guarantee. You will be charged for the guaranteed number of guests or the number of guests in attendance, whichever is greater.
GENERAL INFORMATION / FINE PRINT
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SERVICE CHARGEA 25% service charge is added to all food and beverage functions and event orders. Client acknowledges and agrees that part of the Service Charge is provided to the Service Staff and part is retained by the Hotel. The Service Charge does not replace voluntary gratuities to the Service Staff. Local sales tax of 7.75% (or the current prevailing tax) will be added to your total bill and will be calculated in strict accordance with federal, state/provincial and local tax regulations on service charge and on all other charges.
BILLINGA deposit is required to reserve private event space. Full payment of estimated total charges is due 3 working days prior to the event. A credit card will be required for any overcharges or incidentals. Corporate accounts may be billed for all banquet charges over $10,000 with an approved credit application.
BANQUET FEESFor groups less than 20 guests, a $150 setup fee will apply. Chef attendant fees of $200 per 50 guests may apply to your function and will be noted on your banquet event order. The bartender fee is $150 per host bar. Cash bars incur a cashier fee of $150 each. Coat check attendance may be arranged for your function at a cost of $150 per attendant. Stage and dance floor setup will be offered complimentary.
Breakfast buffets, lunch buffets and reception stations are designed and priced to offer enough servings for the guaranteed number of guest over a 90 minute time period and dinner buffets over a 120 minute time period. Additional hours are available ($10 per person/per hour for breakfast and lunch service, and $20 per person/per hour for dinner service). The hotel staffs one server for every 20 guests for plated functions, and one server for every 30 guests for buffet functions. Additional servers are available at a cost of $175 per server. An additional charge for staff applies for functions that continue past the contracted times at a rate of $75 per server/per hour.
Should your meeting room setup change from the original setup within 24 hours of your event, a labor fee of $250 will apply and automatically charged to your master account.
SIGNSThe hotel will, unless otherwise instructed, post your program schedule each day in daily on the first floor of the hotel throughout the meeting space. Signs or banners may not be placed in the lobby area.
SECURITYThe hotel will not be responsible for the damage or loss of any equipment or articles left in the hotel prior to, during, or following a banquet function. Arrangements may be made in advance for security officers to guard exhibits, merchandise, or any other valuables, for an additional charge of $35.00 per security officer, per hour (min 4 hours).
PACKAGESTo assure efficient handling and storage of event materials, we recommend that you notify the Catering or Event Services Representative in advance if packages will be sent to the hotel. Storage space is limited. It is advised to have your packages arrive no more than three days prior to your event. Shipments will be subject to handling fees of $5 per box as well as labor fees for oversize items. Up to five (5) boxes may be sent three (3) business days prior to the event and held at no charge. For more than five (5) boxes, the following charges will apply: $5 per box under 75 lbs., $15 per box over 75 lbs. and $250 per pallet.
PLEASE SHIP ALL PACKAGES TO:Hotel Irvine17900 Jamboree RoadIrvine, CA 92614 ATTN: Person Who Will Claim Packages
HOLD FOR: Group Name & Function Dates
Our Catering Team will send you a box identification label to include on your package. Please note this is not a shipping label, but an identification label to help the hotel organize your shipment upon arrival.