Weddings Weddings by Hilton · Weddings by Hilton 858.558.1500 10950 ... THREE COURSE MENU: SALAD, ENTRÉE AND DESSERT ONE GLASS OF HOUSE WINE ... Warm Chocolate Fondue with Fresh

hilton la jolla torrey pines

when it absolutely,positively has to be perfect

Weddings by Hilton

858.558.150010950 North Torrey Pines Road, La Jolla, CA 92037

www.lajollatorreypines.hilton.com

Weddings Weddings Weddings by Hilton

Wedding Packages 2008

hilton la jolla torrey pines * 858.558.1500 * www.lajollatorreypines.hilton.com 2

Dear Bride and Groom,

Weddings begin with a promise; but they often begin years before that, with a dream. We

at the Hilton La Jolla Torrey Pines are experts in making dream weddings come true.

Planning is the key to a successful day. Our experienced Catering professionals will be

delighted to design a variety of wedding packages, tailored especially for your dream wedding.

Please take a moment and read some of the possibilities we can offer for your special

event, but keep in mind that the possibilities are endless.

Congratulations and best wishes from all of us at the Hilton La Jolla Torrey Pines!

Ceremony & Reception Information


CEREMONY

NOTE: Wedding ceremonies are scheduled a minimum of three hours apart.

Parterre GardensA two-tiered lush tropical garden overlooking the Torrey Pines Golf Course and the Pacifi c Ocean.

Rental charge includes use of white garden chairs and a public address system.This garden is used in conjunction with Ballroom Receptions.

* No petals allowed on the aisles. A $300.00 fee will be applied if cleaning is needed.Ceremony fee- $2,800.00

Fairway Pavilion GardensA beautifully landscaped garden overlooking the 18th fairway of the Torrey Pines Golf Course and the Pacifi c Ocean.

Rental charge includes use of white garden chairs and a public address system.This garden is used in conjunction with Fairway View Pavilion Receptions.

* No petals allowed on the aisles. A $300.00 fee will be applied if cleaning is needed.Ceremony fee- $2,800.00

Combined Garden and Fairway Pavilion - $3,500.00

RECEPTION

Grande & Scripps BallroomsBallrooms with elegantly appointed with richly grained woods, burnished copper trim and crystal chandeliers.

Seating arrangements from a minimum of 100 to a maximum of 800 guests for a reception and dance.Grande Ballroom Rental fee $500.00Scripps Ballroom Rental fee $300.00

Fairway Pavilion BallroomA ballroom pavilion that sits at the edge of the 18th fairway of the Torrey Pines South Golf Course.

The Pavilion seats groups of 200 to 350 guests for a wedding reception and dance.Rental fee - $1,000.00

A $350.00 Set-up Will Include the Following:Guest book table, gift table and easel for engagement picture

Cocktail tables and chairs for cocktail hourRound tables of 8-10 for guests

One (15”) round mirror and 3 votive candles per tableBridal Table, Cake Table, Standard Staging (maximum of 12’x24’)

and Dance Floor (maximum of 30’x30’)

A $350.00 Rental Fee for Rehearsals

Food & Beverage Minimums


Minimums do not include tax and service charge

Ballroom Meal Period Minimum Amount

November - April May - October

SCRIPPS BALLROOM Luncheon $12,000 $14,000100 to 180 guests Dinner $14,000 $16,000

GRANDE BALLROOM Luncheon $13,000 $17,800SALON AB OR DE Dinner $17,000 $19,500125 to 200 guests

GRANDE BALLROOM Luncheon $20,000 $26,000SALON ABC OR CDE Dinner $25,200 $29,800225 to 500 guests

GRANDE BALLROOM Luncheon $38,000 $46,000400 to 900 guests Dinner $44,800 $52,200

FAIRWAY PAVILION Luncheon $20,000 $26,000200 to 350 guests Dinner $25,200 $29,900

For Friday and Sunday pricing , please speak with your Catering Manager.Occupancy minimums are flexible in low season.

Our Wedding Package


Our culinary team has created the following wedding packages with Today’s Bride and Groom in mind.They are easy and uncomplicated, yet always distinguished and unique.

Your Wedding Package Included All of the Following Items:

ONE HOUR HOSTED BAR

Name Brand LiquorDomestic and Imported Beer

House WineSoft Drinks

Mineral Water(Bartenders based upon one per 100 guests)

HORS D’OEUVRES

OR

THREE COURSE MENU: SALAD, ENTRÉE AND DESSERT

ONE GLASS OF HOUSE WINE

ONE GLASS OF HOUSE CHAMPAGNE

GOURMET WEDDING CAKE Designed to your specifi cations by our Pastry Chef 15 different designs and 7 cake fl avors to choose from.

*Additional charges may apply for custom styling.

COMPLIMENTARY GUESTROOM FOR BRIDE AND GROOM Wedding with at least 100 guests and based upon Food & Beverage minimums

Tray Passed - Choice of ThreeStilton Mousse with Apricot and Honey Roasted Pecan

Vegetable Spring RollSmoked Salmon Pinwheel

Chicken and Mushroom En CrouteSpinach and Feta Cheese Triangles

Andouille Sausage in Puff Pastry with Spicy Sweet MustardCalifornia Roll

Special Display Hors d’OeuvresFresh Vegetable Crudite with Dipping Sauce

Imported and Domestic Cheeses with Seasonal FruitServed with Baguettes and Crackers

Plated Dinner Menus


SALAD COURSES

Please select one of the following:

Torrey Pines Caesar Salad with Hearts of Romaine,Parmigiana and Garlic Crisps

Mesclun Mixed Lettuces with Blue Cheese, SeasonalBerries, Pecans and Balsamic Vinaigrette

Spinach and Butter Lettuce with Julienne Mango, PineNuts, Red Peppers and Citrus Vinaigrette

Mixed Baby Greens with Gorgonzola Cheese, RoastedPear, Fennel and Raspberry Vinaigrette

Mesclun Lettuces and Arugula with Sun-driedCranberries, Pine Nuts, Red and Yellow Tomatoes

with Champagne Vinaigrette

Mixed Baby Lettuces with Fennel, Smoked Tomatoes andThree Crostinis: Olive Tapenade, Tomato-Basil

Bruschetta, Goat Cheese and Aged Vinegar Dressing

DESSERT COURSES

Please select one of the following:

Heart Shaped White Chocolate Ice Cream Heart Truffl ewith Strawberry Sorbet

Tahitian Vanilla Crème Brulée Tart with Lemon-Blueberry Compote and Earl Grey-Citrus Sauce

Bittersweet Chocolate-Cognac Mousse with ToastedAlmonds, Rich Chocolate Sauce and

Candied Orange Confi t

(2) Chocolate Covered Strawberries (Tuxedo) withAlmond Financiers (2)

Passion Fruit Caramel-Glazed Strawberry Tart with Wild Strawberry Gelée and Meringue Cream

All plated dinners include a salad, entrée and dessert.

Plated Dinner Menus, continued


THE REEF SELECTION ENTRÉES

Herb-Roasted Chicken with Caramelized Shallot overGnocci and Fresh Seasonal Vegetables

Chicken Florentine Wellington with Creamy ParmesanSauce, Garnished with Julienne Sun-dried Tomatoes,Roasted Tricolor Potatoes, Fresh Seasonal Vegetables

Grilled Salmon Nicoise – Grilled Sterling Salmon Filet onRed & Yellow Tomatoes, Sun-dried Tomato, Basil & Mintwith Extra-Virgin Olive Oil, Caper Berries & Balsamic

Beurre Blanc, Giant Couscous with Pesto

Lunch $95.95 / Dinner $105.50

THE HORIZON SELECTION ENTRÉES

Pinenut and Lemon Crusted Premium White Local Basswith White Wine Beurre Blanc, Served with Sautéed

Spinach, Fine Grain Rice and Fresh Seasonal Vegetables

Duo Entrée of Grilled Filet and Cilantro Marinated Prawns,Merlot Sauce, Pave Potatoes and Fresh Seasonal Vegetables

Carved Herb-Roasted Filet of Beef with Morel Madiera Jus,Served with Black Truffl e Mashed Potatoes and

Fresh Seasonal Vegetables

Trio Entrée of Beef Medallion, Lamb Chop and Chicken orFish with Roasted Garlic Puree Potatoes, Rosemary,

TomatoChutney Mushroom Skewer and Fresh Seasonal Vegetables

Lunch $110.00 / Dinner $124.95

THE BLUFF SELECTION ENTRÉES

Duo Entrée of Grilled Petit Filet Mignon and Pistachio

Chicken Breast with Ancho Chile/Dry Cherry Sauce,Cilantro Purée Potatoes and Fresh Seasonal Vegetables

Herb-Seared White Sea Bass,Fresh Lemon and Tarragon Sauce, Caviar Rice Pilaf

and Fresh Seasonal Vegetables

Roasted Prime Rib of Beef with Duxelle Mashed Potatoes,Sauce Bordelaise and Fresh Seasonal Vegetables,

Creamy Horseradish Chive Sauce

Lunch $104.50 / Dinner $116.50

OVER THE MOON SELECTION ENTRÉES

Petit Filet Mignon and Maine Lobster Tail Combinationwith Two Sauces

Stuffed Giant Prawns, Filet Mignon and Lobster

Market Price

ADDING A TOUCH OF ELEGANCE

Lobster Bisque with Sherry and Poppy Seed Flouron

Five Mushroom Soup en CrouteSeasonal Wild Mushrooms with Sherry and Tarragon

Roasted Red Pepper and Eggplant Soup with Basil Cream and Poppy Seed Flouron

Lavender Sorbet

Mandarine Sorbet

*Add $8.00 for each item to your Package.

Dinner Buffet Menus


THE SHORES BUFFET

Minimum 75 Guests

Salad StationCalifornia Baby Lettuce with Choice of Dressings:

Balsamic, Ranch, and Champagne VinaigretteCousCous and Fresh Asparagus with Vine Ripened Tomatoes,

Cilantro-Lemon VinaigretteMarinated Tomato and Cucumber Salad

with Bermuda Onion and Fresh Dill

Main StationPassionfruit Ginger Chicken with Thai Salsa

Wild and Basmati Rice Pilaf with Slivered AlmondsSeasonal Fresh Vegetables

Carving Station*Carved Prime Rib of Beef Au Jus

with Creamy Chive Horseradish SauceAssorted Freshly Baked Herb, Multigrain, Sourdough, and

French Rolls and Butter* Chef Attendant Fee: $130.00 per Chef

Dessert StationChef ’s Selection of Mini Pastries to include: Fruit Tortes,

Chocolate Mousse Cups, & Petite Fours

$130.00 Per Person

THE COVE BUFFET

Minimum 100 Guests

Salad StationBaby Field Greens with your choice of Dressings: Balsamic,

Ranch, and Champagne Vinaigrette

Choose two of the following salads:Marinated Haricot Vert and Red and Yellow Pepper Salad

Grilled Vegetable and Israeli CousCous SaladOriental Grilled Chicken Salad with Cilantro and

Thai Chili DressingMarinated Plum Tomato, Fennel, Onion

and Fresh Herb Salad

Hot Food StationChicken Breast with Capers, Lemon and Mushrooms

Filet of White Sea Bass with Tomato Basil Beurre BlancChef ’s Selection of Fresh Seasonal Vegetables and Starch

Pasta StationPenne Pasta and Tricolor Cheese Tortellini

Trio of Sauce: Vodka Marinara, Pesto Alfredoand Gorgonzola Walnut Sauce

Bowls of Parmesan, Red Chilies, Fresh Basiland Sun-dried Tomatoes

Carving Station*Please select one of the follwoing:

Prime Rib of Beef Au Jus, Horseradish Cream SauceSmoked Free Range Turkey Breast with Spicy Apple Sauce

Brown Sugar Glazed Ham with Apricot Mustard* Chef Attendant Fee: $130.00 per Chef

Dessert StationWarm Chocolate Fondue with Fresh Fruits & Sponge Cake

Chef ’s Selection of Mini Tarts, Pastries and Petit Fours

$145.95 Per Person

Dinner Buffet Menus, continued


THE OCEAN VIEW BUFFET

Minimum 100 Guests

Salad StationTossed Baby Field Greens with Choice of Dressing

Please select three of the follwoing:Marinated Plum Tomato & Artichoke Salad with Basil Vinaigrette

Soba Noodle Salad with Grilled Vegetables, Tofu and Sesame-Miso DressingJulienne of Crisp Root Vegetable and Sprout Salad with Ginger-Soy Vinaigrette

Fusilli Pasta Salad with Greek Olives, Roasted Peppers, Feta Cheese, Lemon-Oregano DressingSmoked Chicken and Black Bean Salad with Roasted Chilies, Cilantro-Lime Vinaigrette

Main StationGrilled Breast of Chicken with Porcini Mushroom and Caramelized Shallot Ragout

Salmon with Cilantro, Pesto and Lime Butter SauceChef ’s Choice of Seasonal Fresh Vegetables and Starch

Carving Station*Please select one of the follwoing:

Roast Pork Loin with Tamarind Soy GlazeRoast Prime Rib of Beef Au Jus

Roast Leg of Lamb with Rosemary Jus and Mint SauceHoney Sage Roasted Turkey Breast with Gingered Chutney

Baked Ham with Rum Orange Glaze

Risotto Station*Prepared tableside by a uniformed Chef with:

Roasted & Fresh Vegetables, Tomatoes, Herbs, Mushrooms, and Shrimp

Dim Sum Station*Based upon 3 pieces per person to include a selection of:Pot Stickers, Pork Shu Mai, Vegetable Dumplings and

Shrimp Har Gowserved with Sweet Chili and Soy Dipping Sauce

Sushi Station*Based upon 2 pieces per person to include a selection of:

California Roll, Philadelphia Roll, Salmon, Shrimp and Ahi Tuna, Served with Wasabe, Soy, and Pickled Ginger* Uniformed Sushi Chef @ $250.00 for 1.5 Hours

Dessert StationChef ’s selection of Miniature Fruit Tartlets, Canollis,

Biscotti, Tira Misu, and Mini PastriesSeasonal Warm Fruit Cobbler with Brandied Whipped Cream

$160.95 Per Person*Chef Attendant Fee: $130.00 per Chef

Other Menus


BAND MEALS

Assortment of Deli Meats and Cheeses to include:

Honey baked Ham, Smoked Turkey, House Blackened Roast Beef and Peppered Salami,Sliced Swiss Cheese, Cheddar and Jack Cheese

Chef ’s Selection of Accompanying Salads

Daily Variation of Breads, Baguettes and Rolls

Relish platter with Kosher Dill Pickles, Lettuce, Onion, Olives, Sliced Tomatoes,Red Radishes and Pepperoncinis

Assorted Homemade Cookies and Brownies

House blend Regular and Decaffeinated Coffee and Herbal Teas

$35.00 Per PersonBeverages are charged on a consumption basis

VENDOR MEALS

You may also serve your vendors the same meal that will be served at your event

$55.00 Per PersonBeverages are charged on a consumption basis

BAND READY ROOM

A secured room near the reception site to include tables and chairs and a full-length mirror.

Rental Fee – $200.00

CHILDREN’S MENU

Fruit Cup, Chicken Fingers & Fries, Brownie

OR

Fruit, Penne Pasta with Butter, Chocolate Chip Cookies

$29.95 Per Child

Bar Selections


Your Wedding Package includes a full hosted bar during the one hour cocktail reception.Should you choose to continue bar service for the duration of the event, please pricing below.

PUNCH

Champagne Punch $75.00 per GallonMargarita Punch $75.00 per Gallon

Nonalcoholic Punch $38.00 per Gallon

$130.00 charge per bartender with a minimum of (3) hours.Thereafter, a $20.00 charge for each additional hour.

Charge will be waived when revenue per bar exceeds $700.00.

HOSTED BAR PACKAGE – FOUR HOURS

$49.00 per person – Premium Brands$45.50 per person – Deluxe Brands$40.25 per person – House Brands

$10.00 charge for each additional hour$7.00 per person – Unlimited Soda Bar

HOST BAR

Host Bar prices are subject to a 22% service charge and applicable state sales tax.

Premium Brand Liquors $7.75Deluxe Brand Liquors $7.00House Brand Liquors $6.25Wine (House Red or White) $6.25Domestic Beer $5.00Imported Beer $5.75Liqueurs/Cordials $8.75Mineral Water $4.00Soft Drinks $4.00Juices $4.00

CASH BAR

Cash Bar prices include a 22% service charge and applicable state sales tax.

Premium Brand Liquors $9.25Deluxe Brand Liquors $8.50House Brand Liquors $7.75Wine (House Red or White) $7.25Domestic Beer $5.75Imported Beer $6.50Liqueurs / Cordials $9.95Mineral Water $4.50Soft Drinks $4.50Juices $4.50

Adding a Touch of Elegance


Light SelectionsIn all of the excitement and last minute rush to prepare, don’t forget to eat a little something.

A light snack is just the thing to keep you from getting light headed down the aisle!

BAKERY AND LIGHT SELECTIONS

Assorted Breakfast Breads $46.00 / dozenAssorted Finger Sandwiches $46.00 / dozen

Freshly Baked Cookies $46.00 / dozenFudge & Blonde Brownies $46.00 / dozenSliced Fresh Fruit Tray $8.95 per person

Imported & Domestic Cheese Tray $10.95 per person

BEVERAGES

Soft Drinks $4.00 eachBottled Mineral Waters $4.00 each

Bottle of Wine (House White) $32.00 / bottleBottle of Wine (House Red) $32.00 / bottle

House Champagne $32.00 / bottle

SPECIALTY MARTINI BAR

A selection of Signature Martinis are available to personalize your event.

Ice sculptures are also available, please consult your catering manager

for designs and pricing.

CHOCOLATE FONDUE FOUNTAIN

Enjoy this modern day Fondue Fountain, You choose between Dark, Milk or White Chocolate.

We will supply assorted seasonal fruits,Pound Cake and Marshmallows for your guests to enjoy.

3-Tired Fountain $9.00 per guests, 4 tired Fountain $11.00 per guests.

(A fl at fee will apply for Parties less than 150)

ON A SILVER TRAY SERVED TABLESIDE

Display of Assorted miniatures delights to include short bread cookies, tea cookies and fi nanciers,

European wedding cookies, chocolatedipped strawberries and biscotti.

Priced at $45.00 per dozen

PERSONALIZE YOUR WEDDING CAKE

Each guest will be presented with a slice of your wedding cake hand-written in chocolate on each platewith names of the bride and groom.

$3.50 per guest

SPECIALTY LINENS, NAPKINS, CHAIR COVERS, CHINA AND CHARGER PLATES

These items are available through our catering consultant.

Wedding Cake


Everything is made fresh for your wedding in our on-premise bakery. Our European-style cakes are created with three layers of deli-cious cake and two layers of creamy fi lling, iced with butter-cream or fondant and beautifully decorated to perfection.

All cakes may be ordered with two fl avored tiers at no extra charge. You may choose to have your fl orist decorate your cake with fresh fl owers, or provide your own cake decor. Your wedding package includes a selection of 15 different styles of beautiful wedding cakes. Should you select a different style or design, additional charges may apply. If you have a photo of a design or style you would like,

please bring it to your cake tasting.

MACADAMIA NUT CAKE Chocolate Cake Brushed with Frangelico, fi lled with Macadamia Nut Cream and Roasted Macadamias

FRESH BERRY DELIGHT Delicate White Cake fi lled with White Chocolate Bavarian Cream and Seasonal Berries

CARROT CAKE Rich Carrot Cake made with Pineapple and Mandarin Oranges fi lled with Sweet Cream Cheese and Coconut

LEMON RASPBERRY CAKE Light Lemon Sponge Cake fi lled with Lemon Cream and Fresh Raspberries

CHOCOLATE MOUSSE CAKE Moist Chocolate Cake fi lled with Dark Chocolate Mousse and spread layered with Chocolate Ganache

CAPPUCCINO CAKE Marbled White and Chocolate Cake fi lled with Creamy Cappuccino Butter Cream

CHAMPAGNE CAKE Light White Cake brushed with Sparkling Champagne, fi lled with Champagne Buttercream and Fresh Raspberries

General Information


MENU SELECTIONS

Menus and details for your wedding should be fi nalized with your Event Coordinator at least two months prior.Our pre-printed wedding packages are offered as recommended suggestions. Your coordinator will be happy to tailor a

menu to your specifi c taste and needs. Package prices are subject to confi rmation no more than SIX months prior to yourwedding. Menu tasting are offered one to two months prior to your wedding, you may taste (2) salads, (2) entrees, (2)

desserts and (3) cake fl avors.

BEVERAGE AND BAR SERVICE

We offer a complete selection of beverages to compliment your function. Alcoholic beverage sales and service is regulatedby the State of California & the City of San Diego. The Hotel, as licensee, is responsible for administration of theseregulations. Therefore, no liquor may be brought into the hotel from outside sources without special permission from the

Hotel. Minimum bar guarantees will apply and if not reached, a labor charge will be added.

LINENS

Our selections of standard fl oor length tablecloths (120”) include white, ivory and black. Our napkin colors include white,ivory, and buttercup gold.

PARKING

Parking facilities are available on premise at a discounted rate of $10.00/car for self-parking and $15.00/car for valet parking*$17.00/car for self-parking and $23.00/car for valet parking for overnight guests.

You may choose to host this charge or have your guests pay individually.

ROOMS FOR YOUR GUESTS

For overnight accommodations, your guests may call our reservations line directly at 877-414-8020 and request the SocialOccasion Rate. Please keep in mind that some weekends and holidays may require a minimum stay. This rate is only

available based on occupancy and availability. If you would like to reserve and guarantee a block of 10 guestrooms or more,per night, this option is available through our Sales Department. If you chose this option, a contract must be signed, rates

are subject to availability and you will be fi nancially responsible for full payment of all rooms reserved.

PAYMENT PROCEDURES

A 25% non-refundable deposit is required at the time of booking your event. 50% of the remaining balance is due 30 days prior to the date of your event. The remaining balance is due 10 days prior to the date of your event.

SERVICE CHARGE AND STATE SALES TAX

For service of all personnel, a service charge of 22% of total food and beverage will be added to the account in addition toapplicable sales tax. Please note the service charge is taxable based on California State Regulation 1603(f).

LABOR CHARGE

A labor fee may apply in instances when there is excessive clean up or damage to the property. Should an event run past theagreed upon vacate time, overtime wages or other expenses incurred will be the responsibility of the patron.

General Information


GUARANTEE

The Catering Offi ce must be notifi ed no later than 11:00 AM, 72 hours or three (3) business days prior to your scheduledwedding of exact attendance expected. Your minimum guarantee of attendance must be at least 75% of your expected

number of guests as per your booking confi rmation. The guarantee is not subject to reduction. If no guarantee is received atthe appropriate time, the Hotel will assume the number contracted expected on the banquet event order to be correct, andcharges will be made accordingly. The hotel cannot be responsible for service to more than 5% over the stated guarantee.

CANCELLATION

Requested deposits are non-refundable. In the event of a cancellation, an additional penalty fee may be applicable. Pleaserefer to your contract for complete cancellation policy.

FUNCTION SPACE AND CHANGING ROOMS

Function rooms are assigned by the hotel according to guaranteed minimum number of people anticipated. We reserve theright to change a designated room, with notifi cation, if the guest count increases or decreases when a specifi c room is

requested. Additionally, we reserve the right to offer alternate function space under certain circumstances and it shall be theHotel defi nes said circumstances. A hospitality suite to include a full restroom for the wedding party to get ready in, and to

store their personal belongings throughout the event. Rental Fee - $150.00

AUDIO/VISUAL

A complete inventory of audio visual aids and equipment are available on a rental basis. Arrangements may be madethrough the Catering Offi ce, or directly with our in-house audiovisual contact.

ELECTRICAL REQUIREMENTS

If additional electrical power is required above 30 amps for a band, coffee station, lighting, man-lifts, etc., additional chargeswill be assessed. Please discuss with our event coordinator.

DECORATION, FLORAL ARRANGEMENTS, LINEN AND ENTERTAINMENT

Our Event Coordinator will be happy to assist in all related arrangements in order to ensure a successful and enjoyablefunction. Arrangements for an early setup or decorating time, or any special requirements your decorator may have to becoordinated in advance. There will be a fee to any alterations to existing fl oral in the gardens along with relocating your

individual décor from ceremony site to ballroom. Please speak with you coordinator.

LIABILITY

The Hotel will not be liable for any damage to the patron or patron’s guests and will not assume liability for loss or damageto articles left in the Hotel prior to, during or following the function. The guest assumes full responsibility for the conductof all persons in attendance at the event and for damage to the Hotel or persons as a result of guest conduct. Patron and

his/her guests will conduct themselves in an orderly manner in compliance with all laws and Hotel regulations.

Photo Gallery


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Documents

Weddings Weddings by Hilton · Weddings by Hilton 858.558.1500 10950 ... THREE COURSE MENU: SALAD, ENTRÉE AND DESSERT ONE GLASS OF HOUSE WINE ... Warm Chocolate Fondue with Fresh