WEDDING MENU OPTIONS · –Coconut rice CARVING ˜ ˙˛ ˜˛ Prices listed are per person and exclusive of service charges, gratuity and applicable taxes. Service charges are not

WEDDING MENU OPTIONS

1881 SE 17TH STREET, FORT LAUDERDALE, FLORIDA 33316

Package starting at $120 per person plus tax and service charge

FIVE HOUR OPEN PREMIUM BAR

– One hour cocktail reception with five piecespassed hors d’oeuvres

– Champagne toast– Three course plated dinner featuring a salad,

entree and dessert or custom wedding cake

INCLUSIONS:

– 72” or 60” round tables, cocktail tables andhighboys with chairs

– Chiavari chairs and satin linen– Clear glass votive candles to adorn your dining

and cocktail tables– Each table will be beautifully set with white

china, silverware and glassware– Valet parking included– Complimentary suite for bride and groom in

lavish accommodations on evening of wedding– Dancefloor and staging for musical

entertainment– Professional planner to assist with

wedding details– Preferred guest rates for out of town family

and friends– Ceremony rehearsal

ELEMENTS FOR CONSIDERATION: – Delivery of amenity bags “room drop”– Rehearsal dinner in our Waterway room

overlooking the intracoastal– Farewell brunch

CEREMONY

– There is a $750 plus tax and service charge fee for use of our outdoor or indoorceremony locations.

– Indoor space will be secured as back up in caseof inclement weather

Prices listed are per person and exclusive of service charges, gratuity and applicable taxes. Service charges are not gratuities. See definition in sales agreement.

E S S E N T I A L L Y Y O U R S W E D D I N G C E L E B R A T I O N

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PASSED HORS D’OEUVRES Based on five pieces per person. CHILLED

– Tomato basil bruschetta

– Olive tapenade and manchego, on crostini

– Smoked salmon cornet on cucumber round

– Green asparagus wrapped with prosciutto

– Prosciutto wrapped fig, balsamic syrup

– Tomato, mozzarella, cucumber skewer with basil oil

– Belgian endive stuffed with bleu cheese

- Heirloom tomato with pineapple gazpacho shooter– Chili lime glazed shrimp skewer

– Seared ahi tuna poke, wanton crisp, wasabi cream

– Ceviche shooters

HOT

– Chicken empanada, chimichurri

– Coconut chicken, pineapple mojo

– Sesame chicken, sweet chili sauce

– Franks in blanket, creole mustard

– Spinach and feta spanakopita

– Vegetable spring roll, ponzu soy

– Spinach quiche

– Conch fritters, lime cilantro remoulade

– Crab cakes, chipotle aioli

– Potsticker, scallion soy dipping sauce

– Tandori spiced chicken stick, yogurt sauce

– Gorgonzola risotto croquette

– Bacon wrapped scallop

– Brie and pear on crostini

– Coconut shrimp, mango chutney

– Breaded ravioli, marinara– Beef wellington +$1.00– Baby lamb chops, mint jelly + $2.00

H O R S D ’ O E U V R E S

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$9VEGETABLE BITES

– Fresh carrots, asparagus, baby peppers,cucumber, celery, grape tomatoes, ranch dipand balsamic vinaigrette

DOMESTIC & IMPORTED CHEESES $12– Cheese display, fig chutney, assorted nuts,

dried fruits with sliced baguette and crackers

$15

$12

ANTIPASTO

– International and domestic meats andcheese, assorted tapanades, grilledvegetables and artisian breads

MEDITERRANEAN STATION – Traditional, roasted garlic, edamame

hummus, marinated olives assortedpita breads

SUSHI BOAT $495

– 90 assorted pieces – sushi rolls and negariincluding ahi tuna, salmon, soy sauce,pickled ginger and wasabi

– Add Sashimi $120 each boat

$25SEAFOOD DISPLAY OVER ICE Based on five pieces per person

– Poached shrimp, assorted ceviche, oysterslemon wedges, cocktail sauce

D I S P L A Y S



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CARVE AWAY *

*Requires a $150 plus tax and service station facility charge per

150 people to include chef attendant.

– Grilled charassco steak $21

$27

with chimichurri, miniature rolls

- Beef tenderloin

mushroom demi glace, wholegrain mustard, horseradish,miniature rolls

– Roast NY Strip – bordelaise, mustard, $20 horseradish, miniature rolls

– Pork loin stuffed with Grand Marnier $16 infused dried fruit, pork au jusminiature rolls

$17

$16 – Fresh catch of the day – Roasted turkey – cranberry sauce,

gravy, miniature rolls

ROAS T E D P I G $25

*

– Whole roasted pig with island seasoningsand spices

– Grilled pineapple and grilled mojo onions– Coconut rice

C A R V I N G



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$14

$19

$22

$16

$28

SIMPLY ITALIAN

– Pico de gallo,cilantro, sour cream, jalapenos

$15and shredded cheese

– Cheese tortellini and penne pasta

– Alfredo, marinara and pesto sauces

– Sauteed vegetables, garlic bread

– With chicken

– With shrimp

COUNTRY BROIL

– Sausage, shrimp,clams, mussels

– Corn and potatoes

– Corn bread

TACO TRUCK

– Grilled mahi, shredded chicken androasted pork

– Soft tortilla shells

– Fresh tortilla chips, guacamole

– Beef and chicken fajita, flour tortillas,

house made salsa, guacamole, sour cream,shredded lettuce,shredded cheddar cheese

$16SLIDERS3 per person

– Beef, turkey, and veggie – with bacon,cheese, lettuce, tomato, onion, mustard,ketchup, mayo, fries and sweet potato fries

S T A T I O N S

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OLÉ

Prices listed are per person and exclusive of service charges, gratuity and applicable taxes.

Service charges are not gratuities. See definition in sales agreement.

$10

$10

$10

$8

$8

APPETIZER COURSE

– Poach Pear with Grilled Artichokeand Prosciutto, redwine and truffle sauce

– Pan Seared Diver Scallopwild mushroom risotto

– Seared Ahi Tunagrilled watermelon and pomegranate dressing

– Roasted Rack of Lambroasted eggplant

– Key West Pink Shrimpsliced mango and yuzu dressing

SALAD COURSE

– Mixed greens, grape tomato, slicedcucumber, shredded carrots and balsamicvinaigrette

– Baby greens, asparagus, confit chipolinionions, cucumbers, citrus ranch dressingwith crostini

– Traditional Caesarromaine caesar dressing, shavedparmesan cheese with crostini

– Baby Arugula Saladgoat cheese, cherry tomatoes,balsamic dressing

– Classic Wedgeromaine hearts, bacon, heirloom tomatoes,crumbled feta, fried leek, balsamic drizzle,blue cheese dressing

$120 ENTRÉE

$120

–Chicken Breast- portobello herb cream sauce, oven roasted garlic fingerling potatoes with haricot vert

Stuffed Airline Chicken Breast - stuffed with spinach and sundried tomato, dirty mashed potatoes, seasonal vegetables

Mahi with Pineapple Mango Salsa $125 - roasted corn and sweet pepper cous cous with asparagus

P L A T E D D I N N E R


charges are not gratuities. See difinition in you sales agreement.charges are not gratuities. See difinition in you sales agreement.


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Fresh Catch of the Day $125 – Lemon caper sauce, wild rice pilaf with baby

$130carrots

Braised Short Rib – White polenta, honey roasted carrots

$137Barrell Cut NY Strip – Mousselin potatoes, with brussel sprout

leaves and smoked bacon

Rack of Lamb $140– Roasted, rosemary, mint, garlic encrusted,

roasted garlic yukon mash, mustard demi,haricot vert, roast cippolini onion

$140Grilled Filet of Beef – Red wine reduction sauce, goat cheese

potatoes au gratin and seasonal vegetables

Shrimp and Scallop $150

– Grilled key west shrimp with a seared diverscallop, wild mushroom risotto and asparagus

Dual Entree $150– Grilled petite filet with key west pink shrimp,

whole “bone shaped” potato stuffed withbraised beef

PLATED DINNER DESSERT (SELECT ONE) – Chocolate Flourless cake– Chocolate molten cake– Fruit tart– Apple crumble tart– Vanilla bean panna cotta

TRIO OF TREATS +$7– Trio plate of exotic fruit tart, chocolate cake,

and strawberry shortcake, on individualplates garnished with sliced fresh fruit anddrizzle

P L A T E D D I N N E R

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Prices listed are per person and exclusive of service charges, gratuity and applicable taxes.

Service charges are not gratuities. See definition in sales agreement.

- Custom Wedding cake

PREMIUMWine, Beer, Soft Drinks, Bottled Water and Mixers – Smirnoff– New Amsterdam Gin– Ron Castillio Rum– Sauza Gold– Jim Beam– Seagram’s 7– Cutty Sark– Triple Sec– Canyon Road House Red and White Wine

B A N Q U E T B A R



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B A N Q U E T B A R

UPRGRADE TO PLATINUM BAR Upgrade brands for an additional $10 per person

PLATINUMWine, Beer, Soft Drinks, Bottled Water and Mixers

SkyyBombay SapphireMyers Paltinum RumJose Cuervo Especial Jim Beam Canadian Club Johnny Walker Red Martini & Rossi Hiram Walker Greystone Cellars Red and White Wine

UPGRADE TO BOUTIQUE BAR Upgrade brands for an additional $15 per person

BOUTIQUE Wine, Beer, Soft Drinks, Bottled Water and Mixers

– Ketel One– Bombay Sapphire– Bacardi Superior– Patron Silver– Johnny Walker Black– Crown Royal– Woodford Reserve– Martini & Rossi– Hiram Walker– Greystone Cellars Chardonnay– Greystone Cellars Cabernet

Bar Facility Charge of $150 plus tax and service charge per bar 1 Bar per average of 75 guests.

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B A R S T A T I O N S

BLOODY MARY BAR Build your own bloody mary.

– Shrimp

– Celery

– Worcestershire

– Tabasco

– Horseradish –

Rim seasoning

– Kir Royal

– French 75

– 2 Prepared Mixes:Regular and Spicy

– Asparagus

– Baby carrots

– Lemon wedges

– Olives

CHAMPAGNE BAR

– Seasonal Berries

– Mimosa

– Bellini

MARGARITA BAR

– Classic Margarita

– Raspberry Margarita

– Pomegranate Margarita

MARTINI BAR

– Classic Martini

– Dirty Martini

– Vodka Martini

MOJITO BAR

– Classic Mojito

– Strawberry Mojito

CORDIALS BAR

– Baileys

– Kahlua

– Grand Marnier

– Mango Margarita

– Mojito Margarita

– Cosmopolitan

– Lemon Drop

– Champagne Martini

– Raspberry Mojito

– Mango Mojito

– Disaronno Amaretto

– Hennessy VS

Add to any bar, $5 per person, per hour. Stations are based on premium brand liquor. Stations do not include frozen beverages and are at full guarantee. Bar facility charges apply

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B A N Q U E T W I N E S

$35

$40

$45

$48

WHITECanyon Road, Chardonnay, California

Morning Fog, Chardonnay, Livermore Valley, California

Silver Palm, Chardonnay, North Coast, California

Rodney Strong, Chardonnay, Sonoma, California

A by Acacia, Chardonnay, California $50

Mer Soleil Silver, Santa Lucia, California $57

$35

$40

$45

$45

$52

$45

$52

$40

$55

$55

$42

Canyon Road, Sauvignon Blanc, California

Matetic EQ, Sauvignon Blanc, Chili

Matanzas Creek, Sauvignon Blanc, Sonoma, California

Oyster Bay, Sauvignon Blanc, New Zealand

Wairau River, Sauvignon Blanc, Marlborough New Zealand

Alta Luna, Pinot Grigio, Veneto, Italy

Ponzi, Pinot Gris, Williamette Valley, Oregon

Pacific Rim, Riesling, Washington

Franciscan Equilibrium, White Blend, Napa Valley, California

SPARKLING

Chandon Brut, Sparkling, Napa, Moet Hennessy

La Marca, Prosecco, Italy

Moet Imperial Brut, Champagne, Epernay, France

$125

$35

$40

$42

$45

$52

$55

RED

Canyon Road, Cabernet, California

14 Hands, Cabernet Sauvignon, Washington

Casa Lapostolle, Cabernet Sauvignon, Rapel Valley, Chili

Jade Mountain, Cabernet Sauvignon, Napa, California

B.R. Cohn Silver Label, Cabernet Sauvignon, North Coast, California

Chateau Ste Michelle, Cabernet Sauvignon, Indian Wells, Washington

Canyon Road, Merlot, California $35

Columbia Winery, Merlot, Washington $40

$52 Canoe Ridge, Merlot, Expedition, California

Parker Station, Pinot Noir, Central Coast, California $47

Tangley Oaks, Pinot Noir, Sonoma Coast, California

10 Span, Pinot Noir, Central Coast,California

Meiomi, Pinot Noir, Central Coast,California

Terrazas Alto, Mendoza, Argentina

Bodega Norton Reserve, Malbec,Argentina

Murphy-Goode Homefront Red,Red Blend, California

The Dreaming Tree, Red Blend,North Coast, California

Conundrum, Red Blend, California

Jacob's Creek Reserve, Shiraz,Barossa Valley, Australia

$50

$52

$55

$40

$52

$40

$45

$50

$45

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T E R M S A N D C O N D I T I O N S

PRICES A 23% service charge is added to all banquet prices. The service charge is taxable in the state of Florida. Florida state sales tax of 6% will be added to the total.

DEPOSITS AND PAYMENTS A non-refundable deposit equal to 25% of your food and beverage minimum is due along with the signed contract and will be applied towards your final balance. Additional pre-payments will be outlined as per the contract. Final balance is due in full, five (5) business days prior to your event and is payable in the form of cashier’s check, credit card or cash

FOOD AND BEVERAGE GUARANTEE A firm guarantee of attendance and entree selection (if applicable) must be given to the catering department five (5) business days prior to your event. This number is not subject to reduction. Vegetarian and special meal requests should be brought to the attention of your catering manager at time the final guarantee is due

CHILDREN AND YOUNG ADULTS The hotel will be happy to provide special menu and pricing for children (ages 12 years and younger). Also, pricing consideration will be made for any young adults (13-20) who will be attending the event but yet not of the legal age to consume alcohol.

ROOM SET UP All outside vendors that are hired for your event (florist, decor, entertainment) are fully responsible for the set up/tear down of all items they set up for your event. The room will be available two hours prior to function start time. If additional set up time is needed, please direct this request through your catering manager. Additional set up time (if available) can be confirmed three weeks prior to your event date.

MENU TASTING Upon receipt of signed contract and deposit, your catering manager will be happy to arrange a tasting of your menu selections. Total of 4 guests are invited for the tasting in preparation for final selection of salads and entrees.

COURTESY ROOM BLOCKS As a consideration for holding your wedding with us, we will be happy to extend discounted room rates for your friends and family attending your event (up to 20 sleeping rooms). Rates depend on dates and occupancy level in hotel.

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BANQUET POLICIES AND PROCEDURESAll reservations and agreements are made upon, and are subject to, the policies and regulations of the Hotel and the following conditions:

GUARANTEES In arranging for private functions, the attendance must be definitely specified and communicated to the Hotel by 11:00 A.M., seventy-two (72) hours in advance. This number will be considered a guarantee, not subject to reduction and charges will be made accordingly. The Hotel cannot be responsible for identical services to more than three percent over the guarantee. Increases in guarantees on the day of event in an excess of 10% of the original guarantee will result in 10% increase of the original menu cost per person above the original guarantee. Guarantees for Sunday, Monday and Tuesday are due by 11:00 A.M. the preceding Thursday. If a guarantee is not given to the hotel by 11:00 A.M. on the date it is due, the expected number on the contract will automatically become the guarantee.

GRATUITY AND SERVICE CHARGE: The combined gratuity and service charge that is in effect on the day of your event will be added to your account. Currently, the combined charge is equal to 24% of the food and beverage total, plus any applicable state and/or local taxes. A portion of this combined charge (currently 11%) is a gratuity and will be fully distributed to servers, and where applicable, bussers and/or bartenders assigned to the event. The remainder of the combined charge (currently 11%) is a service charge that is not a gratuity and is the property of hotel to cover discretionary and administrative costs of your event. We will endeavor to notify you before your event of any increases to the combined charge should different gratuity and/or service charge amounts be in effect on the day of your event. TAX All federal, state and municipal taxes which may be imposed or be applicable to this agreement and to the services rendered by the Hotel are in addition to the prices herein agreed upon, and the customer agrees to pay for them separately.

FOOD, BEVERAGE, MENUS AND LABOR FEES No food or beverages of any kind will be permitted to be brought into the Hotel by the customer or any of the customers’ guests or invitees. Food and beverages are not to be removed under any circumstances from the Hotel including Hospitality Suites. As a licensee, is responsible for the administration of the sales and service of alcoholic beverages in accordance with the Florida Alcoholic Commission’s regulations.

Menus are to be finalized fourteen (14) business days prior to your event. Pricing is subject to change. The Group Contact will provide the Resort with an accurate number of entrée selections three (3) days prior to an event along with a coded place card for each guest indicating their meal choice. Selections must be listed on place cards and provided by the Group Contact before the event. Group has an option of up to two entrees with the higher priced option applied to both.

For private parties with groups of twenty (20) or less, the Hotel will charge a $175 facility charge. Wait staff, Chef and Bartender charges are a minimum of $150 for up to 3 hours per staff member, $75.00 each additional hour.


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CONTRACT LIABILITY Performance of this agreement is contingent upon the ability of the Hotel management to complete the same, and is subject to troubles, disputes or strikes, accidents, government (federal, state and municipal) requisitions, restrictions upon travel, transportation, foods, beverage or supplies and other cause whether enumerated herein or not, beyond the control of management preventing or interfering with performance. In no event shall the Hilton Fort Lauderdale Marina be liable for the loss or for other similar or dissimilar collateral or consequential damages whether based on breach of contract, warranty or otherwise. payment and deposits

Payment shall be made in advance of the function unless credit has been established to the satisfaction of the Hotel, in which event a deposit shall be paid at the time of signing the agreement. The balance of the account is due and payable thirty (30) days after the date of the function. A non-refundable deposit of 25 percent of the total balance of social functions is required at time of booking; and is non-refundable after signing the contract, balance payable thirty (30) business days prior to the event.

STORAGE Customers or contractors cannot use hotel public areas and service hallway for storage of supplies or equipment. Please ask your Conference Services Manager about alternatives.

PRICES The prices herein are subject to increase in the event of cost of food, beverages or other costs of operation increase at the time of the functions. Customer grants the right to the Hotel to increase such prices or to make reasonable substitutions on the menu with prior written notice to the customer, providing, however, customer shall have the right to terminate this agreement seven (7) days after such written notice from the Hilton Fort Lauderdale Marina.

LOST AND FOUND The Hotel does not accept responsibility for any items or equipment left behind in our banquet facilities before, during or after an event; however, you may contact our Lost and Found Department at Extension 6731 to inquire about an article that may have been turned in for safekeeping.

OUTSIDE CONTRACTORS The Hotel reserves the right to advance approval of all outside contractors hired for use by a convention group. The Hotel will, upon reasonable notice, cooperate with outside contractors. Hotel facilities are available to outside to the extent that their function does note interfere with use of the facilities by other guests. All outside contractors must submit a proof of insurance, engineering electrical needs and Fire Department permits to the Hotel Fourteen (14) days prior to their set up. Smoking and alcohol consumption by outside contractors in the public areas or in the storage areas of the Hotel is prohibited. The customer is responsible for any charges and damage an outside contractor incurs while in the employ of a customer. The Hotel will give customers a recommended vendor list upon request. Hilton Fort Lauderdale Marina does not accept any responsibilities for the damage done by the customer, customer’s guests and contractors.

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SIGNS AND BANNERS The Hotel has the following policy with respect to signs in the banquet and meeting areas. The Hotel reserves the right to approve all signage. All signs must be professionally printed. No signs are allowed on the guestroom level, elevators and main lobby areas of the hotel or building exterior. Printed signs outside function rooms should be free standing or on an easel. The Hotel will assist in placing all signs and banners. Depending on labor and equipment involved a charge for the service may apply.

FUNCTION ROOMS The Hotel according to the guaranteed minimum number of people anticipated assigns function rooms. Room rental fees are applicable if group attendance drops below the estimated attendance at the time of booking. The hotel reserves the right to change groups to a room more suitable at the Hotel’s discretion for the attendance, with notification, if attendance drops or increases.

OUTDOOR FUNCTIONS Due to the demands of scheduling staff and equipment movement, the Hotel will decide on the day of your function at 2:00 P.M., whether function will be held inside or outside. Based on the weather forecast the party might be moved inside (space permitting) to insure the safety of our guests and staff. Curfew for outdoor functions on the Pool Deck is 10:00 P.M. All outdoor food functions are subject to maximum and minimum numbers of people. The use of glassware is not allowed on the Terrace or on the Pool Deck.


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Documents

WEDDING MENU OPTIONS · –Coconut rice CARVING ˜ ˙˛ ˜˛ Prices listed are per person and exclusive of service charges, gratuity and applicable taxes. Service charges are not