Events & Special Occasions socal style · orange & cranberry juices and coffee & hot tea...

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socal style

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

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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



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


cook-to-order omelette stations with all the fixings


a.m. bites

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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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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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simple &full of flavor

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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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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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after dark> plated dinner

> HI STYLE buffet dinner

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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

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$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

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creative &unconventional

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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

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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

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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

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SoCal social> passed bites

> app stations

> chef’s faves

> the carvery

> sweets

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dynamic &customized

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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


slow-roasted leg of lamb | olive tapenade | rosemary-pinot jus | ciabatta rolls


maple glazed berkshire ham | whole grain mustard | french rolls


whole-roasted free-range turkey | citrus cranberry relish | riesling jus | mini french rolls


whole-roasted beef tenderloin | cabernet sauce | creamed horseradish artisan ciabatta rolls


slow-roasted prime rib | creamed horseradish | beef jus | mini french rolls


(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.

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the bar> the whole package

> by the glass

> sip & swirl

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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


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


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



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

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by the glass

classic barNew Amsterdam Vodka

Gordon’s Gin



Evan Williams Kentucky Bourbon

Old Smuggler Whisky


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


Captain Morgan Rum

Patron Silver Tequila

El Jimador Reposado Tequila


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



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

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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

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crafted &curated

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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)

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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.

Events & Special Occasions socal style · orange & cranberry juices and coffee & hot tea...

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