Upload
others
View
1
Download
0
Embed Size (px)
Citation preview
TASTE OF FALL/WINTERFood. Thoughtfully Sourced. Carefully Served.
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane, Indian Wells, California 92210 T: 1 760 341 1000
Food. Thoughtfully Sourced. Carefully Served.
We are on a journey to deliver food that is thoughtfully sourced and carefully served.From fresh local ingredients that reflect the season and the local flavors.
Thoughtfully sourced to be good for our health, our communities and our planet.Carefully served, healthful offerings treated with integrity from preparation to the plate.Always honoring your guests' individual preferences. We have already taken many stepson this journey and are committed to doing more.
It is what your guests deserve.
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane, Indian Wells, California 92210 T + 1 760 341 1000
TASTE OF FALL/WINTER
CHEF MITCHUM'S PHILOSOPHY Born in Nevada, MO south of Kansas City, Chef Christopher Mitchum first learned about great produce from his grandfather and family whi le working i n t h e i r 1 2 0 -acre farm. Tomatoes, melons, corn and raspberries were a few of the farm-fresh tastes he remembers, reminding him today of the impact fresh ingredients have on one’s palate.
A graduate of the Culinary Institute of America, Hyde Park, Chef Mitchum has experience with fundamentals and classic techniques as well as exotic tastes and world cuisines.
Chef Mitchum began his career with Hyatt Cambridge, and has s ince t rave led the country wi th the Hyat t Brand, working in states including Hawaii and California over the past two decades.
COUNTY LINE FARMS Location: Thermal , CAPartner : Chet FrangipaniProducts: Products: Lettuce, Herbs, Carrots, Beets
DRAKE FAMILY FARMS Location: Ontario, CAPartner : Dan DrakeProducts: Cheeses
NEWPORT MEATS Location: Newport, CAPartner : John GingiloskiProducts: Products: Grass-Fed Meat, Organic Poultry
BOSCH BAKERY Location: Desert Hot Springs, CAPartner : John BoschProducts: Products: Sandwich Breads
OUR PARTNERS
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
HYATT SIGNATURE CONTINENTAL Selection of Chilled JuicesLocal & Seasonally Inspired Sliced Fresh FruitFreshly Made Bakeries & Local SpecialtiesCoffee & Tazo Tea Selection
24.00 Per Guest
EXECUTIVE CONTINENTAL Selection of Chilled JuicesLocally & Sesaonally Inspired Sliced Fresh FruitChef Alicia's Selection of Muffins, Croissants & SconesSelection of California Meats & CheesesCoffee & Tazo Tea Selection
29.00 Per Guest
CONTINENTAL BREAKFAST ENHANCEMENTS Cinnamon-Date French Toast wi th Warm Maple Syrup
Chef Alicia's Homemade Sticky Buns
Fluffy Scrambled Eggs wtih Bravo Farms Chipotle Cheddar
Whole Wheat Pancakes with Spiced Carmelized Pears
Applewood Smoked Bacon & Chicken Apple Sausage
8.00 Per Guest
ADDITIONAL ENHANCEMENTS: Breakfast Panini: Fried Egg, Rosemary, Ham, Aged White Cheddar, Olive Oil Bread
Chorizo Burritos: Cage-Free Eggs, Tomato, Cilantro, Black Beans, Cheddar Cheese, Sour Cream, Salsa
10.00 Per Guest
OATMEAL ENHANCEMENT Steel Cut Oatmeal with Assorted Toppings to Include: Brown Sugar, Maple Syrup, Raisins, Dried Banana Chips, Dried Cherries, Apple-Cinnamon Compote
8.00 Per Guest
GLUTEN FREE OPTION Corn Tortilla Street Taco Station:Cage Free Eggs, Cheddar Cheese, Onions, Ci lantro, Salsa, Sour Cream, Guacamole
10.00 Per Guest
BREAKFAST
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
RELAX Selection of Chilled JuicesLocal & Seasonally Inspired Sliced Fresh FruitChef Alicia's Selection of BakeriesFluffy Scrambled Eggs with Forest MushroomsChicken Apple SausageCrispy Rosemary Hash BrownsCoffee & Tazo Tea Selection
36.00 Per Guest
PLAY Selection of Chilled JuicesLocal & Seasonally Inspired Sliced Fresh FruitBroccoli & Bravo Farms Cheddar QuicheFreshly Scrambled Eggs with ChivesTurkey Sausage Patt iesMaple Smoked BaconPeanut Butter & Jelly Stuffed French ToastButter & Warm Maple SyrupCoffee & Tazo Tea Selection
38.00 Per Guest
INDULGE Selection of Chilled JuicesLocal & Seasonally Inspired Sliced Fresh FruitChef Alicia's Assortment of Muffins, Croissants & SconesSmoked Salmon Display with Traditional AccompanimentsAssorted Bagels & Cream CheeseCage-Free Eggs with Broccoli Florets & Tomato Basil RelishButtermilk Pancakes with Pear Compote & Vermont Maple SyrupMad Mike's Chicken SausageYukon Gold Potatoes with Caramelized Onions & Black PepperCoffee & Tazo Teas
40.00 Per Guest
BREAKFAST
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
SPICE Pumpkin Pie Spiced Almonds Banana Spiced Cupcakes with White Chocolate CreamGingerbread BiscottiSeasonal Fruits and Star Anise Syrup with Whipped Cream & Pound CakeBaby Apples, Ibarra Hot Chocolate
15.00 Per Person
SWEET Yogurt Covered Raisins Nougatine Twigs Petite Maple Pecan CookiesCheesecake LollipopsBanana Chocolate Smoothies*
15.00 Per Person
SNACK Cheddar PopcornHarissa Spiced AlmondsAssorted Spiced Chocolate TrufflesGingerbread Cupcakes with Lemon Cream Cheese FrostingChilled Chai TeaMint & Lemongrass Sweet Tea
15.00 Per Person
BITES Skewered Caprese, Gazpacho-Cucumber Shooter Shrimp BLTMini Ham & Swiss Grilled CheeseNut Cluster & Berry Cobbler Bites Natural Cane Sugar Sodas
15.00 Per Person
CRISP Crispy Apple Wedges with Caramel DipTaro Chips & Carrot Sticks with Veggie DipSalted Pretzel Rods with Mustard DipCashew Brittle Cinnamon Spiced Cider
15.00 Per Person
BREAKS
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
*Attendant Required @ $150.00 Plus Tax.
A LA CARTE Assortment of Fresh BagelsServed with Plain & Chive Cream Cheeses
45.00 Per Dozen
Chef Alicia's Coffee Cakes:Apple-C r a n b e r r y Banana-Nut Stay Fit Blueberry-Lemon Poppyseed
42.00 Per Dozen
Breakfast Breads:Carrot-Pineapple Espresso StreuselStay Fi t Banana Cinnamon
42.00 Per Dozen
Today's Freshly Baked Muffins, Croissants & Danishes
42.00 Per Dozen
O m e g a -3 Muffin Tops Packed with Flax & Natural Grains
42.00 Per Dozen
Smoked Salmon PlatterAssorted Bagels, Cream Cheese, Capers, Red Onions, Chives, Tomatoes
13.00 Per Guest
Organic Sliced Fresh Fruit
5.00 Per Guest
Assorted Fruit Yogurts
5.00 Each
Assorted Whole Fresh Fruit
5.00 Each
Assorted Organic Energy, Eat Natural, Cliff & Kind Bars
5.00 Each
Chilled Orange, Tomato, Grapefruit & Cranberry Juices
67.00 Per Gallon
GO GREEN! Filtered Water Station Includes:Fresh Lemon, Lime & Cucumber
35.00 Per Gallon
Regular, Diet & Decaffeinated Pepsi Soft Drinks, Still & Sparkling Waters
4.50 Each
Bottled Iced Teas, Lemonade, Specialty Waters
6.00 Each
Fresh Fruit Smoothies Made to Order*
10.00 Per Guest
Freshly Brewed Flavored Iced Teas & Lemonade
67.00 Per Gallon
Freshly Brewed Regular & Decaffeinated Coffee, Assorted Hot Teas
85.00 Per Gallon
BREAKS
*Attendant Required @ $150.00 per Station.
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
STARTERS Roasted Pear Salad with Local LettucesTossed with Blue Cheese & HazelnutsSour Cherry Vinaigrette
Roasted Parsnips Bisque with Pancetta & Brown Butter Croutons
Market Apple & Arugula Salad with Almonds & Pear TomatoesHoney Vinaigrette
Organic Greens with FetaDried Cranberries, Crispy PecansApple Cider Vinaigrette
ENTREES Fire Roasted Chicken, Truffle Orzo Mac n' Cheese, French Beans & Shallots Rosemary Pan Jus
45.00 Per Person
Barbecue Salmon with Smoked Paprika ButterSweet Potato-Chorizo Hash Baby Zucchini
46.00 Per Person
Zinfandel Braised Beef Short Ribs Natural Jus, BroccoliniWhite Cheddar Whipped Potatoes
47.00 Per Person
Grilled Steak Kabob, Chimichurri Demi-Glaze, CouscousGrilled Vegetables
48.00 Per Person
Grilled Sea Bass with Caper ButterMushroom Soft PolentaLemon Scented Asparagus
48.00 Per Person
DESSERTS Sweet Potato Mousse Cake: Sweet Potato Mousse, Hazelnut Frangipane, Finished with Caramel Glaze & Hazelnut Crisp
Fig Tarte: Figs, Creme Patissiere, Fig Marmalade, Decorated with White Chocolate
Indian Wells Pumpkin Pie: Praline-Graham Cracker Cookie, Spiced Pumpkin Pie Sabayon, Rich Caramel & Dark Chocolate Ganache
Champagne & Pomegranate: Pomegranate Cremeux, Champagne Gelee, Rich Dark Chocolate Sponge Cake
Our Chef Recommends
Salad: Organic Greens with Feta
Entree: Grilled Steak Kabob
Dessert: Indian Wells Pumpkin Pie
LUNCH
All lunches include bread service, coffee & iced tea selection. Please select one starter, one entree & one dessert
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014
HARVEST Creamy Corn Chowder with Andouil le Sausage Butter Lettuce Salad with Pears, Carrots, Local Goat Cheese,Spiced Walnut VinaigretteCelery Root SlawCheddar-Apple Salad Baked Seasonal Fish & Roasted Root VegetablesHerb Rubbed Turkey Breast with Roasted Garl ic Gravy & Sausage Stuff ing Homemade Cranberry Rel ishApple-Mascarpone Tartlets Pumpkin Panna Cotta
44.00 Per Person
COMFORT Tomato Soup & Toasted Basil & Cheddar PaninisIceberg Salad with Tomatoes, Bacon, Blue Cheese, Buttermilk Ranch Homemade Chicken Pot Pie with Pancetta & Peas, Puff Pastry CrustBacon Wrapped Meatloaf with Red Wine Mushroom Gravy Sour Cream & Chive Smashed PotatoesWarm Cornbread Muffins with Sweet Honey ButterLemon-Vanil la Cream Cake: Rich Lemon & Vanilla Sponge Cake, Lemon & White Chocolate Mousse
43.00 Per Person
SEASONAL DELI Homemade Chicken Vegetable SoupRoasted Potato Salad with Pancetta & Fresh DillYellow Beet, Roasted Grape & Green Bean Salad with Candied NutsSugar Cured Ham and Gruyere on Rustic Honey Wheat BreadMaple Turkey & Smoked Mozarella on SourdoughDijon Mustard, Pommery Mustard, House-Made Mayonnaise, Dill Pickles & Sweet Midget PicklesIndividual Bags of Local ChipsOrange Upside Down Cake: Moist Vanilla Pound Cake, Caramelized Oranges & Decorated with Orange Chips
42.00 Per Person
STAY FIT White Bean & Turkey Sausage SoupCoachella Valley Organic Lettuces, Homemade Dressings, Organic Tomatoes, Cucumbers, Carrots & BeetsPotato Date & Olive Salad with Purple Haze Goat CheeseJidori Chicken with French Beans & Orange Sherry Vinaigret teSeared Chil led Ahi TunaVegetable Noodles, Asian VinaigretteSeasonal Fruit Tarts, Honey Greek Yogurt
49.00 Per Person
LUNCH
All Lunch Buffets include Bread Service, Freshly Brewed Torrefazione Italia® Regular & Decaffeinted Coffee & Tazo® Tea Selection.
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
COOL Ahi Poke on a Crispy Wonton
Tiny Tomato Caprese with Organic Olive Oil & Micro Basil
Shrimp BLT with Smoked Bacon, Tarragon Aioli
Pecan Pork Tenderloin, Spiced Apricot C h u t n e y
Roasted Vegetable Napoleon
Southwestern Chicken on a Sweet Corn Pancake
Andouil le Sausage with Cajun Cream Cheese
Chicken and Prosciutto Pinwheel with Sage
6.50 Each
HOT Mac N' Cheese Lollipop with Breadcrumb Crust
Asian Prime Rib SkewerTeriyaki Sauce
Chicken Empanada with Smoked Paprika Aioli
Chicken & Goat Cheese Flautawith Red Pepper Salsa
Sonoran Chicken Stuffed Pouch
Shrimp & Black Bean Quesadillawith Roasted Tomato Salsa
Coconut Shrimp with Ginger Lime Sauce
Crispy Wonton Wrapped Prawnwith Sweet Chil i Sauce
Mini Crab Cake with Remoulade Sauce
6.50 Each
RECEPTION
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
SHELLFISH BAR Chilled Jumbo Lemon ShrimpOysters on the Half ShellCrab ClawsCocktail SaucePoivre Mignonette & TabascoTeriyaki Cucumber Salad
6.50 Per Piece
CRUDITE Broccoli, Snow Peas, Celery & Carrots, Sunflower & Pumpkin Seeds, Olive & Roasted Tomato Tapenade,Caramelized Shallots, Spinach-Ranch Dip, Sesame Crakers & Wasa Crisps
11.00 Per Person
*CHOP HOUSE SALAD STATION, TOSSED TO ORDER Tender Greens, English Cucumbers, Sweet Onions, Blue Cheese, Basil, Heirloom Tomatoes, Sprouts, Bacon Bits, Smoked Ham, Chicken Breast and Sourdough Croutons Homemade Buttermilk and Balsamic Dressings
15.00 Per Person
SUSHI STATION A Variety of California Rolls Paired with Nigir i , Salmon, Shrimp & TunaSoy Sauce, Pickled Ginger & WasabiSeasoned Seaweed, Edamame Salad
6.50 Per Piece
ARTISANAL CHEESE SELECTION Handcrafted Cheese with Freshly Baked Bread Sticks, Lavosh & Baguettes, Homemade Cherry Chutney, Local Honey, Roasted Nuts & Dried Fruits
11.00 Per Person
*CHEF SAUTEED POLENTA Soft Polenta Combined with Your Choice of Toppings to Include Pine Nuts, Pancetta, European Mushrooms, Roasted Corn, Crumbled Blue Cheese. Parmesan Cheese & Fresh Herbs
12.00 Per Person
ANTIPASTO & GRILLED VEGETABLES Dry Italian Salami & Proscuitto Presented with Marinated Manchego & Mozzarella Marinated Vegetables to include: Peppers, Long Stem Artichoke Hearts, Cipollini Onions & Assorted Olives, Grilled Asparagus, Squash, Zucchini & Tomatoes
15.00 Per Person
*LIME GOLD TEQUILA SHRIMP Sauteed & Flamed Black Tiger Shrimp, Cilantro, Tomatoes & Sweet ButterServed Over Smoked Chipotle Polenta(Based on 3 Shrimp Per Person)
15.00 Per Person
*DUNGENESS CRAB CAKE STATION 100% Pacific Northwest Dungeness Crab Flavored with "Old Bay"Perfectly Seared & Paired with White Cream Corn & Roasted Red Pepper Coulis
16.00 Per Person
RECEPTION
*Attendant Required @ $150.00 per Station.
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
WHOLE APPLE & FENNEL ROASTED TURKEY BREAST* Spinach Salad with Roasted Shallots & Grilled Peppers, Warm Bacon DressingNutmeg Roasted Acorn SquashGourmet Mustards & Turkey GravyApple Raisin Chutney Buttermilk Biscuits
300.00 Per 20 Guests
OVEN ROASTED BEEF TENDERLOIN* Caesar Salad with Hand Shaved Parmesan, Roasted Garlic Potatoes, Horseradish Cream, Mushroom Sauce Assortment of Mini Rolls
400.00 Per 20 Guests
MOLASSES BRINED PORK LOIN* Corn & Black Bean SaladCheddar Broccoli & Rice CasseroleWhole Grain & Dijon MustardsMarsala SauceOnion & Rosemary Rolls
400.00 Per 20 Guests
RECEPTION
*Attendant Required @ $150.00 per Station.
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
THE TWO TASTIEST QUESADILLAS Numero Uno: Shrimp, Cilantro & Monterey Jack Numero Dos: Chicken, Mild Green Chiles & CheddarBoth Served with Salsa, Sour Cream & Guacamole
13.00 Per Person
MINI CHEESEBURGERS Grilled Beef Hamburgers with Toppings to Include:Bacon, Sauteed Mushrooms, Blue Cheese, Cheddar, Onions, JalepenosKetchup, MustardBarbeque Sauce, Chipotle MayoDill Pickle Slices
17.00 Per Person
IT'S TACO TIME! Ground Chuck & Shredded Chicken Cooked Slowly with Onions, Tomatoes, Baja Dry Spices & CorianderWarm Yellow Corn Taco Shells & Cholesterol Free Flour Tortillas, Warm Seasonal Black Beans,Shredded Iceberg Lettuce, Cheddar Cheese, Olives, Sour Cream, Jalapenos, Chopped Tomatoes, Roasted SalsaTri-Color Tortilla Chips
15.00 Per Person
RECEPTION
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
Guests choose their own entreés in a banquet setting*. Better than the standard dual-entreé option. More elegant than the casual buffet. An option designed to statisfy individual tastes and preferences.
1. The planner chooses the appetizer, salad and dessert in advance.
2. A custom printed menu featuring four entreé selections is provided for guests at each setting.
3. Special ly trained servers take your guests’ order as they are seated.
PLANNER’S CHOICE APPETIZER Dungeness Crab Cake with Citrus Beurre Blanc & Tomato Relish
Lobster Bisque with Aged Sherryand a Flaky Pastry Floater
Shrimp on Chipotle Scented Polenta with Margarita Butter
Wild Mushroom Risotto with Chive Oil, Sweet Peppers
PLANNER'S CHOICE SALAD ~Heirloom Tomatoes, Red Oak & Ricotta Salata Walnuts, Green Tapenade Dressing~Golden Beet Salad with Composed Greens & Red Shiso Vinaigrette~Three Endive Salad, Candied Nuts, Dried Cranberries & Raspberry Dressing~Mixed Greens with Feta Cheese, Almonds, Mandarin Oranges & Orange Sherry Vinaigret te
INDIVIDUAL GUEST CHOICE ENTREES Filet Mignon Served with Red Wine Reduction, Wilted Baby Spinach, Caramelized Onions, Morels & Truffle Essence, Whipped Potatoes
Seasonal Pacific White Fishwith Dijon Beurre BlancTomato, Onion & Rosemary Potato Hash
Brined Pork Chop, Pear Sauce Applewood Bacon Polenta French Bean & Shallots
Seared Chicken Breast Filled with Leek & Tarragon Mousse, Supreme SauceServed with Asparagus & Whipped Potatoes
Mediterranean Purse (Vegetarian) Fire Roasted Red Pepper CoulisFresh Vegetables with Couscous in Phyllo
PLANNER'S CHOICE DESSERT Chocolate Bombe: Rich Dark Chocolate Mousse, Banana Soft Center, Moist Hazelnut Gateau
White Chocolate & Winter Berries Bread Pudding, Soft Whipped Cream & Cocoa Powder
Passion Fruit & Coconut Cremeux:Passion Fruit CremeuxCoconut Frozen FoamFeuilletine Crisp Basil-Mint Gel
Lemon Vanil la: Lemon Sponge, Vanilla Mousse, Cassis Compote, Covered with Ivoire White Chocolate Glaze
Chocolate Trio: (For Chocolate Lovers) Pyramid of Chocolate CheesecakeDense Chocolate Decadence CakeSemisweet Chocolate Mousse
PERSONAL PREFERENCE
*Banquet Seating for Personal Preference Menus is Rounds of (10).
Changes may require additional staffing charges.
All Personal Preference Dinners Include Bread Service, Coffee, & Tea Selection.
Chef's Choice of Accompaniments
110.00 Per Guest
PERSONAL PREFERENCE
*Banquet Seating for Personal Preference Menus is Rounds of (10).
Changes may require additional staffing charges.
All Personal Preference Dinners Include Bread Service, Coffee, & Tea Selection.
STARTERS Lobster Bisque Flavored with Aged Sherry and a Flaky Pastry Floater
Creamy Crab & Asparagus SoupChive Creme Fraiche
Seared Shrimp on Soft Polenta Lime Margarita Butter & Cilantro
Maine Lobster on Vegetable Risotto with Chive Beurre Blanc
SALADS Crisp Romaine Hearts, Croutons, Fresh Ground Pepper,Parmesan Cheese & Garlic Anchovy Dressing Tossed Tableside
Mixed Lettuce with Feta Cheese, Toasted Almonds, Dates, Petite Tomatoes, & Herb Vinaigrette Tossed Tableside
Arugula, Pear Tomatoes, Goat Cheese Medallion & Toasted Pine NutsBalsamic Cream
Baby Spinach, Hearts of PalmCaramelized Onion & Parmesan CrostiniOrange Sherry Vinaigret te
ENTREES Covered & Smothered Pork Chops, Pan Sauce Orzo & Risotto Blend with Asiago, Roasted Root Vegetables
80.00 Per Person
Molasses Brined Duck Breast, Orange Sherry Reduction Applewood Polenta Braised Winter Greens
82.00 Per Person
Herb Dusted Sea BassBeurre Rouge SauceFingerling Potatoes & Melted Leeks
86.00 Per Person
Thyme Crusted Filet Mignon, Bordelaise Sauce White Cheddar Au Grat in Potatoes, French Beans
95.00 Per Person
Milk Fed Veal Chop, Brandy Morel Demi-Glaze Israeli Couscous with Leeks & Pancetta
98.00 Per Person
DESSERTS A u t u m n P e a r T a r t
Chocolate Trio
White Chocolate Bread Pudding
Dulce de Leche Pecan Tart
Sweet Potato Cheesecake
Hazelnut Sabayon
Blueberry Cheesecake
DINNER
All dinners include bread service, coffee, & tea selection.
Please select one starter, one salad, one entree & one dessert.
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
A TASTE OF ITALY Sauteed & Chilled Mushrooms Marinated in Fresh Italian Herbs
Orzo Pasta with Bay Shrimp, Green Peas, Kalamata Olives & Lemon Oil
Baby Spinach Salad with Garl ic Bread Croutons, Grape TomatoesJulienne Red OnionsWarm Bacon Dressing
Pepper Seared Beef Carpaccio Served with Whole Grain Mustard & Asiago Cheese
Radiatore Pasta with Spinach, Spicy Sausage, Prosciutto & Gorgonzola Cream
Grilled Swordfish Puttanesca with Capers, Olives, Onions, Lemon & Olive Oil
Chicken Roulade Filled with Sage, Proscuitto & Mozzarella
*Roasted Veal Rack with Sun-Dried Tomato & Pine Nut Crust, Marsala Wine & Mushroom Sauce
*Shrimp Portofino with Roasted Garlic, White Wine, Parsley & Sweet Butter
Garlic Roasted SquashBraised Winter Greens
IT NEVER RAINS Farm Raised Salmon Carpaccio Garnished with Chive Vinaigrette & Micro Greens
Herb Roasted Corn, Apricot & Wild Rice Salad
Artichokes & Bocconcini Marinated in Sweet Basil and Extra Virgin Olive Oil
California Almond & Sun-Dried Cherry Grain Festival
Gorgonzola & Fresh Herb Polenta Triangles
Grilled Wild Mushrooms, Asparagus, Red & Yellow Bell Peppers
Gemelli Pasta with Spit Roasted Chicken & Boursin Cream
*Roasted Rack of Lamb with Rosemary Zinfandel Demi-Glace
*Blue Cheese & Bacon Crusted Beef Tenderloinwith Horseradish Cream
Chef's Pacific Fish with a Olive, Sultana & Basil Butter
Herb RollsChef Alicia's Flavored Butter
DINNER
All Dinner Buffets include Bread Service, Freshly Brewed Torrefazione Italia® Regular & Decaffeinted Coffee & Tazo® Tea Selection.
*Requires an attendant at $150.00 plus tax.
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Bread Sticks & Basil Focaccia with Olive Oil & Pesto
Frangelica Chocolate Torte
Amaretto Sour Cream Cheesecake
102.00 Per Person
Lemon Custard Fruit Tart
European Chocolate & Caramel Nut Torte
Grilled Seasonal Fruits with Whipped Cream & Anglaise Sauce
98.00 Per Person
DINNER
All Dinner Buffets include Bread Service, Freshly Brewed Torrefazione Italia® Regular & Decaffeinted Coffee & Tazo® Tea Selection.
*Requires an attendant at $150.00 plus tax.
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
LUNCH MondayCaramelized Onion & Fresh Curd Phyllo T a r t
TuesdayRoasted Vegetable Turnover with Herb Dip
WednesdayIsraeli Couscous SaladRoasted Mushrooms & Greens
T h u r s d a yVegetable Potstickers with Arugula
Fr idayTruffle Polenta with Mascarpone Pea Shoots & Eggplant
S a t u r d a yCrispy Quinoa Cake with Roasted Carrots & Lemon Crème Fraiche
S u n d a yHerbed Gnocchi wiith Lacinato Kale
V e g a nArtichoke, Roasted Pepper & Chickpea Tagine with Olives & Preserved Lemons
Gluten FreeGrilled Free Range Chicken with Stewed Squash & Scallion Pesto
DINNER MondayGrilled Squash & Eggplant Crepes with C h e v r e
TuesdaySun Dried Tomato & Herb Risotto
WednesdayMushroom & Parmesan Agnolotti with Roasted Peppers & Herbs
T h u r s d a yToasted Barley with Asparagus, Morels & Shaved Parmesan
FridayGrilled Vegetable StrudelS u n -Dried Tomato Couli
S a t u r d a yWhole Wheat Penne Pasta with Heirloom Tomatoes & Opal Basil
S u n d a yWine Risotto with Oyster Mushrooms & Grilled Endive
V e g a nLeek & White Bean Casserole with Rosemary
Gluten FreeRoasted Kurabota Pork Chop with Grilled Eggplant & Stewed Peach Jam
ALTERNATIVE OPTIONS
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
All Prices Subject to 24% Service Charge & 8% State Sales Tax.
Menus Valid Through March 2014.
HYATT SIGNATURE WINE SERIES, CANVAS BY MICHAEL MONDAVI
38.00 Per Bottle
Pinot Grigio, Veneto, Italy, 3 8 . 0 0Creamy with aromas of lavender and hints of c innamon, nutmeg and lemon c r e a m .
Chardonnay, Cal i fornia, 3 8 . 0 0Freshness and richnesss of pure fruit woven beauti ful ly with subtle toasty oak.
Pinot Noir, California, 3 9 . 0 0Aromas of vivid red fruit with hints of spice that complement the l i the texture.
Merlot, California, 3 8 . 0 0Pure Merlot fruit and subtle toasty spice, combined with rich ripe tannins.
Cabernet Sauvignon, Cali fornia, 3 8 . 0 0Subtle hints of oak and spice married wi th l ive ly tannins .
FALL/WINTER WINE SPECIAL FEATURES Cooler days and nights bring us a bounty of fresh offerings both in the garden and the kitchen. Roasted meats, intensely f lavored fruits and vegetables, along with the season's bounty is inspiration for our menus.
Ruffino Lumina, 4 2 . 0 0Produced from Grigio grapes grown in vineyards located in the beautiful northeastern region of Italy. On the palate, Lumina is l ight, crisp and aromatic. Medium bodied, it displays apple, pear and citrus notes, with a pleasant touch of mineral ity.
Chianti Superiore, 4 2 . 0 0Ruffino Chianti Crafted from grapes grown in the Chianti Region in Tuscany. The grapes ripen more fully to develop a greater concentration of r ipe cherry f lavors and invit ing wild fruit characteristics. Its well-balanced structure has soft tannins, bright acidity and a l ingering f inish.
BEVERAGES
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
WHITE WINES
The Seeker, Pinot Grigio, 4 1 . 0 0Veneto, ItalyDelicate aromas and a dry, crisp, v ibrant texture featuring apple, pear, and stone fruit with hints of white f lowers and almond. Impeccable with delicate cheeses, seafood and poultry.
Murphy–Goode, The Fume, 40 .00 North Coast, CaliforniaBright citrus and lush tropical fruit aromas with f lavors of white peach and honeydew. This easy drinking Sauvignon Blanc pairs wel l with shellf ish and poultry.
Robert Mondavi Private Selection, 4 3 . 0 0Chardonnay, Central Coast, Cali forniaFresh and juicy with bright golden apple and pineapple. This Chardonnay pairs exceptionally well with rich seafood, poultry and pork dishes.
WHITE WINES
Wil l iam Hil l , Chardonnay, 4 2 . 0 0Central Coast, CaliforniaAromas and flavors of ripe tree fruit and spice with hints of citrus and tropical fruit. Pairs well with seafood, poultry and l ighter s ty le cream-based dishes.
Pascual Toso, Brut, 3 8 . 0 0Mendoza, ArgentinaClear bright with greenish colors reflecting on its overall yellow appearance. Brut is pleasant, fresh and velvety in the mouth, this drinks so easi ly.
Villa Sandi, Prosecco DOC Brut II Fresco, 40 .00Treviso, ItalyAromas of ripe golden apples, acacia, and honeysuckle; an excellent aperitif to accompany savory hors' d'oeuvres. Ideal with steamed shellfish.
RED WINES
Seven Falls, Merlot, 4 3 . 0 0Wahluke Slope, WashingtonDark fruit character, good structure, and a r ich, s i lky mouth-feel. The softer tannins al low this wine to enhance, not mask, the flavors of milder foods. Pair with smoked meats or fish and pastas with tomato-based sauces.
Rodney Strong, Cabernet Sauvignon, 4 2 . 0 0Sonoma Country, Cali forniaBold fruit flavors centered on red plum and boysenberry. Enjoy with roasted and gri l led meats and f lavorful hard cheeses.
Wil l iam Hil l , Cabernet Sauvignon, 4 3 . 0 0Central Coast, CaliforniaIntense flavors and aromas of dark cherry , r ipe p lum and blueberry are complimented by notes of sweet vanil la and brown spice. Pairs well with barbequed meats, rich sauces and full-flavored cheeses.
Pascual Toso, Malbec, 4 2 . 0 0Mendoza, ArgentinaAromas of plum and quince with a s l ight touch of elegant oak. Enjoy with pasta, poultry in l ight cream sauce and red meats .
BEVERAGES
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
RED WINE
Hahn SLH Estate Pinot Noir, 5 0 . 0 0Santa Lucia Highlands, CAAromas of black cherry and dark currant come out of the glass with an init ial swirl , reveal ing this wine’s intense black fruit f lavors. A sip reveals a full bodied Pinot Noir imbued with flavors of ripe red plums and flecks of allspice.
MORE RED AND WHITE WINES
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000
SIGNATURE HOST-SPONSORED BAR PER PERSON These packages include Full Bar Setups and are designed to assist your budget guidelines. The packages are priced per guest, and are charged based on the guarantee or actual attendance, i f h igher .
First Hour, 1 8 . 0 0
Each Additional Hour, 1 4 . 0 0
TOP TIER HOST-SPONSORED BAR PER PERSON
First Hour, 2 0 . 0 0
Each Additional Hour, 1 6 . 0 0
LABOR CHARGES
Bartenders, each, 1 5 0 . 0 0up to three hours
Waiters, each, 1 5 0 . 0 0up to three hours
SIGNATURE HOST-SPONSORED BAR PER DRINK Full Bar Setups are included in the package and charges are based on the actual number of drinks consumed.
Signature Cocktails, 1 0 . 0 0
Domestic Beer, 6 . 0 0
Premium and Imported Beer, 7 . 0 0
Signature Wine, 8 .00
Champagne (by the glass) , 1 0 . 0 0
Cordials, 1 0 . 0 0
Mineral Water/Juices, 5 . 0 0
Soft Drinks, 4 . 5 0
TOP TIER HOST-SPONSORED BAR PER DRINK
Top Tier Cocktails, 1 1 . 0 0
Domestic Beer, 6 . 0 0
Premium and Imported Beer, 7 . 0 0
Premium Wine, 9 . 0 0
Cordials, 1 1 . 0 0
Champagne (by the glass) , 1 0 . 0 0
Mineral Water/Juices, 5 . 0 0
Soft Drinks, 4 . 5 0
SIGNATURE CASH BAR
Signature Cocktails, 1 0 . 5 0
Domestic Beer, 6 . 5 0
Premium and Imported Beer, 7 . 5 0
Signature Wine, 9 . 5 0
Cordials, 1 0 . 5 0
Champagne (by the glass) , 1 0 . 5 0
Mineral Water/Juices, 5 . 0 0
Soft Drinks, 4 . 5 0
TOP TIER CASH BAR
Signature Cocktails, 1 1 . 5 0
Domestic Beer, 6 . 5 0
Premium and Imported Beer, 7 . 5 0
Premium Wine, 1 0 . 5 0
Cordials, 1 1 . 5 0
Champagne (by the glass) , 1 0 . 5 0
Mineral Water/Juices, 5 . 0 0
Soft Drinks, 4 . 5 0
BEVERAGES
HYATT REGENCY INDIAN WELLS RESORT & SPA FALL/WINTER 2013 44-600 Indian Wells Lane Indian Wells, California 92210 T + 1 760 341 1000