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OUR T
EAM
The Chefs
Martín MorelliExecutive Chef
Originally from Montevideo, the arts and culture capital of Uruguay, Martín has always had an
appreciation for avant-garde techniques while remaining loyal to his minimalist culinary roots. His
innate creativity and enthusiasm for experimentation has led him through various kitchens in South,
Central and North America. With over 15 years of experience behind him, Martín artfully executes
innovative menus showcasing the culinary vibrancy of the region.
Eric KepplerExecutive Pastry Chef
Born and raised in small town central Pennsylvania, Eric learned his love of the dessert world early on
from his Nana. With 25 years of experience under his belt working all over the country, including time
building solid European foundations under an Austrian pastry chef, Eric has developed a creative,
passionate and often times whimsical approach to dessert. Eric believes dessert should always be
delicious first and the rest is, as they say, icing on the cake.
Igor KokozovBanquet Chef
Having graduated from Pace University in New York with a degreee in Computer Science, Igor went
straight to The French Culinary Institute to pursue his well-seasoned dream of becoming a Chef. The
culinary area fascinated and inspired him to travel the world, providing him with opportunities to work
with internationally celebrated Chefs in their Michelin Starred Restaurants in Europe, Middle East and
America. Chef Igor believes that each ingredient’s flavor is equally important when orchestrating a
meal, and that’s when he reveals a delicious content of each component and surprises guests with a
vibrant splash of flavor.
OUR T
EAM
BREA
KFAS
T
Continental Breakfast Selections Breakfast buffets are designed for
a maximum of two hours of service. A surcharge will apply for extended service.
A $250 labor and preparation charge will be applied to all breakfasts for under 25
people.CLASSIC CONTINENTAL
—— $49 per person ——Seasonal Sliced Melons and Berries
Yogurt and Granola Parfaits Croissants, Muffins, Danish and Breakfast Breads
Butter, Honey, & Fruit PreservesCereal “Bar”, Assorted Boxed Cereals, Assorted Milks
Basket of Whole Fruit Orange and Grapefruit Juice
Umbria Coffee, Decaffeinated Coffee and Rishi Tea
DELUXE CONTINENTAL —— $56 per person ——
Seasonal Sliced Melons and Berries Yogurt and Granola Parfaits
Croissants, Muffins, Danish and Breakfast BreadsButter, Honey, & Fruit Preserves
Cereal “Bar”, Assorted Boxed Cereals, Assorted MilksAssorted Bagels, Smoked Salmon and Cream Cheese
Capers, Onions, Chopped Egg WhitesOrange and Grapefruit Juice
Umbria Coffee, Decaffeinated Coffee and Rishi Tea
BREAKFAST ON THE GO
$45 per personBagel with Cream Cheese Housemade Granola Bar
Individual Fruit YogurtWhole FruitNaked Juice
“To Go” Coffee
Four Seasons Hotel Silicon Valley | EVENT MENU 3
Made Without Gluten
Vegetarian
BREA
KFAS
THEALTHY CHOICE
—— $58 per person —— Seasonal Sliced Melons and Berries
Steel Cut Irish Oatmeal, Honey, Sliced Almonds, Walnuts, Raisins and Dried Berries
Low Fat Cottage Cheese, Sliced Tomatoes and Hard Boiled Eggs Yogurt, Granola, Dried Fruits and NutsChef’s Selection of Assorted Muffins
Orange and Grapefruit JuiceUmbria Coffee, Decaffeinated Coffee and Rishi Tea
ASIAN BREAKFAST —— $62 per person ——
Congee, Ground Pork, Cilantro, Crispy Shallots, Green Onions, Tamari Soy Sauce, Sambal Olek
Assorted Dim Sum Pork Bun
Pickled Vegetables Hard Boiled Eggs Shell On
Orange and Grapefruit JuiceUmbria Coffee, Decaffeinated Coffee and Rishi Tea
Breakfast buffets are designed for a maximum of two hours of service.
A surcharge will apply for extended service.
A $250 labor and preparation charge will be applied to all continental breakfasts for
under 25 people.
Made Without Gluten
Vegetarian
Four Seasons Hotel Silicon Valley | EVENT MENU 4
MainsEgg Croissant, Brie and Tomato
Avocado, Egg and Cheese on English Muffin
Egg White Frittata, Spinach, Asparagus, Broccoli, Carmelized Onion and Feta Cheese
Classic Benedict, Canadian Bacon, Tomato, Hollandaise
Smoked Salmon Benedict, Asparagus, Citrus Hollandaise
Scrambled Eggs, Chives, Cheddar Cheese
Scrambled Eggs w/ Jalepeño, Onion and Tomato
Griddle/Whole GrainBlueberry Pancakes, Maple Syrup
Brioche French Toast With Strawberry Compote
Steel Cut Irish Oatmeal, Honey, Sliced Almonds, Walnuts, Raisins, and Dried Berries
Buttermilk Pancakes, Maple Syrup
Chocolate Chip Pancake, Blueberry Sauce
Savory French Toast, Tomato, Sliced Mozzarella Cheese
All Buffet Breakfasts Served with:
· Seasonal Sliced Melons and Berries
· Croissants, Muffins, Danish, and Breakfast Breads
· Butter, Honey, & Fruit Preserves
· Orange and Grapefruit Juice
· Umbria Coffee, Decaffeinated Coffee and Rishi Tea
REBOOT BUFFET —— $59 per person ——
(1) Main(1) Protein(1) Potato
SILICON VALLEY BUFFET —— $68 per person ——
(1) Main(1) Griddle/Whole Grain
(2) Protein(1) Potato
Proteins
Zoe’s Nitrate Free Bacon
Pork Sausage
Chicken Apple Sausage
Turkey Bacon
Zoe’s Nitrate Free Ham
Smoked Salmon
Canadian Bacon
PotatoesSweet Potato Hash, Ham, Cheddar Cheese,
Herbs de Provence
Crispy Hash Browns
Roasted Yukon Gold Potatoes &
Bell Pepper
Breakfast buffets are designed for a maximum of two hours of service.
A surcharge will apply for extended services.
A $250 labor and preparation charge will be applied to all plated or buffet breakfasts
under 25 people.
BREA
KFAS
T
Breakfast Buffet
Four Seasons Hotel Silicon Valley | EVENT MENU 5
Made Without Gluten
VegetarianBREA
KFAS
T
Breakfast Buffet
HAND HELD —— $15.00 per person ——
(Choice of One)
(Minimum order of one dozen from any category)
California Breakfast Burrito, Egg, Pork Chorizo,
Re-fried Pinto Beans, Salsa Verde, Rice, Avocado,
Cotija Cheese
Avocado, Egg, and Cheese on English muffin
Smoked Salmon Bagel, Tomato, Avocado,
Arugula, Cream Cheese
Quinoa Skillet, Kale, Tomato, Avocado, Alfalfa
Sprouts, Sunflower Seeds
FROM THE GRIDDLE —— $15.00 per person ——
(Choice of One)
Blueberry Pancakes Maple Syrup
Brioche French Toast with Berry Compote
Buttermilk Pancakes Maple Syrup
Savory French Toast, Tomato, Sliced Mozzarella
Chocolate Chip Pancake, Blueberry Sauce
FRUIT & GRAINS —— $9.00 per person ——
(Choice of One)
Greek Yogurt Parfait served with Honey
and Dried Fruits
Steel Cut Irish Oatmeal, Honey, Sliced Almonds,
Walnuts, Raisins, and Dried Berries
Basket of Whole Fruit
Apples, Oranges and Bananas
Mini-Bagels with Assorted Cream Cheese
Housemade Granola
EGGS
—— $12.00 per person ——(Choice of One)
(Minimum order of one dozen from any category)
Egg White Frittata, Spinach, Asparagus, Broccoli,
Carmalized Onion and Feta Cheese
Ham, Egg, and Cheese Muffin Sandwich
Breakfast Enhancements
Each item below may be added to a continental breakfast
or a breakfast buffet and is not available a la carte.
Four Seasons Hotel Silicon Valley | EVENT MENU 6
Made Without Gluten
Vegetarian
CEREAL BAR! —— $8.00 per person ——
Un-Frosted Mini Wheats, Frosted Flakes,
Honey Nut Cheerios, Special K, Fruit Loops,
Housemade Granola
Toppings to include: Almonds, Bananas,
Blueberries, Dried Cranberries, Honey, M&M’s,
Mini Marshmallows, Pecans, Raisins, Walnuts,
Plain Greek Yogurt
Whole, Non-Fat, Almond, and Soy Milk
VEGAN BREAKFAST —— $15.00 per person ——
(Choice of One)
Scrambled Tofu, Spinach, Tomatoes
Avocado Toast, Fresh Tomato, Cucumber and Basil
Breakfast Bowl, Muesli, Almond MIlk, Sliced Bananas, Cocoa Nibs
Fruit Salad, Vegan Coconut Cream
Quinoa Skillet, Kale, Tomato, Avocado, Alfalfa Sprouts, Toasted Sunflower Seeds
EGGS YOUR WAY —— $22.00 per person ——
Eggs made to order and with your choice of:
Zoe’s Bacon, Zoe’s Ham
Smoked Salmon
Roasted Peppers, Wild Mushrooms, Onions, Tomatoes, Fresh Asparagus, Sharp Cheddar, Goat,
Swiss and Provolone
Chef required at $250 per Chef (2 hours) ($75 / additional half-hour)
One Chef Attendant required per 30 guests
Breakfast Enhancements
Each item below may be added to a continental breakfast
or a breakfast buffet and is not available a la carte.
FRESH FRUIT SMOOTHIES —— $16.00 per person ——
Wild Berry and Yogurt Smoothie
Apple and Ginger and Yogurt Smoothie
Beverage attendant required $250 (2 hours)
BARISTA STATION —— $12.00 per person ——
(Up to 1 Hour of Service)
Espresso Drinks Made-to-Order Flavored Coffee Available
Bartender is required at $250
Made Without Gluten
Vegetarian
Four Seasons Hotel Silicon Valley | EVENT MENU 7
Continental breakfasts are designed for a maximum of two hours of service.
A surcharge will apply for extended service.
A $250 labor and preparation charge will be applied to all continental breakfasts for
under 25 people.
Plated Breakfast
Mains
Classic Benedict, Canadian Bacon, Tomato, Hollandaise
Smoked Salmon Benedict, Asparagus, Citrus Hollandaise
California Breakfast Burrito, Chorizo, Avocado, Queso Fresco, Organic Eggs and Salsa Verde
Egg White Frittata, Spinach, Asparagus, Broccoli, Carmelized Onion and Feta Cheese
Scrambled Organic Eggs, Fresh Chives
Scrambled Eggs w/ Jalepeño, Onion and Tomato
All Plated Breakfasts Entrees Served with:
· Seasonal Sliced Melons and Berries
· Basket of Mini Pastries
· Butter, Honey, & Fruit Preserves
· Orange and Grapefruit Juice
· Umbria Coffee, Decaffeinated Coffee and Rishi Tea
CLASSIC PLATED BREAKFAST —— $59 per person ——
(1) Main(1) Protein(1) Potato
DELUXE PLATED BREAKFAST —— $68 per person ——
(1) Main(1) Protein(1) Potato
Fruit Parfait
Proteins
Zoe’s Nitrate Free Bacon
Pork Sausage
Chicken Sausage
Zoe’s Nitrate Free Ham
Smoked Salmon
Canadian Bacon
Potatoes
Roasted Yukon Gold Potatoes &
Bell Pepper
Crispy Hash Browns
A $250 labor and preparation charge will be applied to all plated
breakfasts under 25 people.
Four Seasons Hotel Silicon Valley | EVENT MENU 8
Made Without Gluten
VegetarianBREA
KFAS
T
Lunch BuffetLuncheons are designed for a maximum of two hours of service. A
surcharge will apply for extended services.
Desserts, pastries, fruit etc. are not transferable to refreshments breaks.
A $250 labor and preparation charge will be applied to all plated or buffet luncheons under 25 people.
Bread Service Included.
Umbria Coffee, Decaffeinated Coffee, and Rishi Tea Included.
Four Seasons Hotel Silicon Valley | EVENT MENU 9
SaladsLittle Gem, Smoked Ricotta, Avocado, Green Goddess
Mixed Tender Kales, Citrus Vinaigrette, Currants, Grana Padano
Harvest Bowl, Elbow Pasta, Cauliflower, Broccoli, Peppers, Eggplant, Fried Garbanzo Beans
Spinach & Quinoa, Red Onion, Corn, Jalapeno Vinaigrette
Gorgonzola, Pear, and Chicken Salad
PastaMushroom Ravioli, Mascarpone, Grana Padano, Sage
Caprese Ravioli, Basil, Pesto Sauce
House-made Creste di Gallo, Amatriciana Sauce, Calabrian Chili,Garlic, Tomato, Pecorino Pepato Cheese
Squid Ink Reginette Pasta, Shrimp, Tomatoes, Chervil, Cultured Butter
Rigatoni Peperonatta, Fire Roasted Peppers, Capers, Parsley
Beet Root Vegan Pasta, Cherry Tomato, Eggplant, Zucchini
SidesRosemary Roasted Yukon Gold Potatoes
Wild Rice, Vegetable Caponata
Steamed Jasmine Rice
Honey Roasted Baby Carrots
Broccoli and Kale “Aglio e Olio”
Grilled Asparagus, Lemon, Hazelnut
Roasted Brussels Sprouts, Cippolini Onions, Bacon
THE NETWORK —— $83 per person——
(2) Salads(1) Pasta(2) Mains(1) Side
(2) Sweets
IN THE CLOUD —— $93 per person ——
(2) Salads(1) Pasta(3) Mains(2) Sides
(3) Sweets
Create your own Lunch Buffet
Made Without Gluten
Vegetarian
Mains Roasted Flank Steak, Crispy Salt & Vinegar Potatoes, Jus
Hanger Steak, Charred Broccolini, Pecorino Romano, Jus
Atlantic Salmon, Turnip Puree, Roasted Fennel,Toasted Pumpkin Seeds
Herb Crusted Sea Bass, Farro, Seasonal VegetableOrganic Chicken Breast, Cheddar Polenta Cake,
Roasted White Mushrooms
Sea Bass, Sautéed Napa Cabbage & Guanciale Étuve Roasted Pork Loin, Grits, Balsamic Pears
SweetsDouble Chocolate Cheesecake, Chocolate Cookie Crust
Passion Fruit Caramel Tart
Blackberry Orange Cake
Vanilla Bean Panna Cotta,Rhubarb Compote with Cinnamon Oat Streusel
Raspberry Financier with Lemon and Pistachio Cream
LUNC
H
Start-Up Sandwich Buffet
—— $75 per person ——
Salads(Choice of Two)
Little Gem, Smoked Ricotta, Avocado, Green Goddess, Foccacia Crisps
Mixed Tender Kales, Citrus Vinaigrette, Currants, Grana Padano
Harvest Bowl, Elbow Pasta, Cauliflower, Broccoli, Peppers, Eggplant, Fried Garbanzo Beans
Quinoa Salad, Spinach, Red Onion, Corn, Jalapeno Vinaigrette
Gorgonzola, Pear, and Chicken Salad
Sandwiches(Choice of Three)
Grilled Chicken, Fresh Mozzarella, Basil, Tomato Pistou, House-Made Foccacia
Turkey, Bacon, Butter Lettuce, Crushed Avocado, Tomato, Baguette
Garlic Roasted Portobello, Truffle Aioli, Arugula, Ciabatta
Tuna Salad, Lemon Aioli, Cucumber, Red Onion, Watercress, Ciabatta Bread
Roast Beef, Horseradish Aioli, Sweet Gem, Cheddar, Roma Tomato, Country Bread
Fire Roasted Vegetable Wrap, Hummus, Feta, Seasonal Vegetables, Lavash
Pastrami, Sriracha Thousand Island, Arugula, Dill Pickle, Rye
Italian Deli, Mortadella, Salami, Ham, Provolone Cheese, Lettuce, Tomatoes, House-made Italian Dressing
Caprese Wrap, Tomato, Mozzarella, Arugula, Balsamic Reduction
Sides(Choice of One)
Sweet Potato FriesChips
Parmesan Fries
Desserts(Choice of Two)
Chocolate Brownies
Assorted Cookies
Lemon Bars
Mini Cheesecake
Umbria Coffee, Decaffeinated Coffee and Rishi Tea
Four Seasons Hotel Silicon Valley | EVENT MENU 10
Made Without Gluten
Vegetarian
Start-Up Sandwich Buffet
LUNC
H
Lunch Buffet SILICON VALLEY BUFFET—— $85 per person ——
Salad
Farro Salad, Tomato, Kalamata Olives, Cucumber, Onion, Red Wine Vinaigrette
Cobb Salad, Iceberg Lettuce, Tomato, Cucumber, Red Onion, Avocado, Bacon, Blue Cheese, Smoked Ranch Dressing
Pasta
Rigatoni Peperonatta, Fire Roasted Peppers, Capers, Parsley
MainHerb Roasted Chicken Breast, Pearl Onion Ragu, Haricot Vert
Pan Roasted Polenta, Wild Mushrooms, Pecorino Fiore Di Sardo
Roasted Halibut, Mussels, Artichoke, Tomato, Saffron, Garlic, Wine Sauce
Side
Garlic Sauteed Broccoli & Kale
Dessert Blackberry Orange Cake
LUNC
H BUF
FET
Four Seasons Hotel Silicon Valley | EVENT MENU 11
DOT COM BUFFET —— $85 per person ——
Salad
Red Quinoa, Dried Cranberry, Arugula, Feta, Oregano Dressing
Spinach and Frisee Salad, Poached Pear, Bleu Cheese, Spiced Pecans, Herb Vinaigrette
Pasta
Spinach and Ricotta Agnolotti, Arabiata Sauce
MainHerb Roasted Salmon, Jerusalem Artichokes, Cauliflower Florets,
California Olive Oil
Eggplant Parmigiana, San Marzano Tomato Sauce, Fried Basil
Roasted Hanger Steak, Mashed Potatoes, Charred Broccoli, Sweet Tear Drop Peppers, Jus
SideGrilled Asparagus
Dessert
Passion Fruit Caramel Tart
HIGH TECH BUFFET—— $85 per person ——
Salad
Greek Salad, Onion, Feta, Olives, Cucumber, Tomato, Oregano Vinaigrette
PastaHouse-made Gnocchetti, Creamy Pesto, Oven Dried Tomato
MainBlack Angus NY Sirloin Strip, Truffled French Fries, Creamy Mushroom Sauce
Chicken Breast, Haricot Vert & Fingerling Potato Fricassee, Lemon Oregano Dressing
SideHoney Roasted Baby Carrots
DessertRaspberry Financier with Lemon and Pistachio Cream Made Without Gluten
Vegetarian
Luncheons are designed for a maximum of two hours of service. A surcharge will apply for extended services.
Desserts, pastries, fruit etc. are not transferable to refreshments breaks.
A $250 labor and preparation charge will be applied to all plated or buffet luncheons under 25 people.
Bread Service Inlcluded.
Umbria Coffee, Decaffeinated Coffee, and Riahi Tea Included.
Salads
Caprese, Fresh Tomato, Burrata Cheese, Pesto Genovese, Wild Arugula, Balsamic Reduction
Caesar, Romaine, Chopped Romaine Hearts, Shaved Parmigiana Reggiano, White Anchovies, Crostini, Traditional Dressing
Roasted Beetroot Salad w/Arugula, Shaved Fennel, Citrus Segments, Pomegranate Dressing
Little Gem, Charred Broccolini, Smoked Ricotta, Avocado, Green Goddess Dressing, Foccacia Crisps
THREE COURSE —— $85 per person ——
(1) Salad (1) Main
(1) Sweet
FOUR COURSE —— $95 per person ——
(1) Salad (1) Soup or Appetizer
(1) Main (1) Sweet
Soups and Appetizers
Wild Mushroom Bisque, Whipped Mascarpone, Herb Croutons
Charred Tomato & Basil Soup, Truffle Butter Grilled Cheese
Wild Mushroom Tart, Celeriac Puree, Balsamic Rosemary Vinaigrette
Salmon Cake, Baby Romaine, Cucumber, Horseradish Cream, Chive
Mains
Roasted Flank Steak, Crispy Salt & Vinegar Potatoes, Jus
Atlantic Salmon, Warm Tabouleh, Zucchini “Au Vierge”, Castelvetrano Olives and Lemon
Chicken Breast, Haricot Vert & Turnip Fricassee, Lemon Oregano Dressing
Pan Seared Duck Breast, Oven Roasted Potatoes, Citrus, Port Wine Reduction Seared Ahi Tuna, Fennel, Cauliflower Puree, Frissee, Citrus
(Additional $10 per person)
8. oz. NY Strip loin, Roasted Baby Carrots, Belgian Endive, Watercress, Haricot Vert, Jus
(Additional $12 per person)
SweetsDouble Choocolate Cheesecake, Chocolate Cookie Crust
Passion Fruit Caramel Tart
Blackberry Orange Cake
Vanilla Bean Panna Cotta, Rhubarb Compote with Cinnamon Oat Streusel
Raspberry Financier with Lemon and Pistachio Cream
Four Seasons Hotel Silicon Valley | EVENT MENU 12
Plated Lunch
Made Without Gluten
Vegetarian
A $250 labor and preparation charge will be applied to all plated or buffet luncheons under 25 people.
Bread Service Included.
Umbria Coffee, Decaffeinated Coffee, and Ikaati Tea Included.
LUNC
H
Plated Lunch
Four Seasons Hotel Silicon Valley | EVENT MENU 13
“DROP AND GO LUNCH”—— $75 per person ——
(Available to groups of 40 or less)
Salads: (Choice of one)
Mixed Greens, Spiced Walnuts, Balsamic Reduction, Seasonal Berries
Grilled Vegetables and Quinoa Tabboleh, Citrus Dressing
Sweet Gem, Smoked Ricotta, Avocado, Green Goddess Dressing, Foccacia Crisps
Pasta:(Choice of one)
Mushroom Ravioli, Mascarpone, Grana Padano, Sage
Rigatoni Peperonatta
Caprese Ravioli, Basil, Olive Oil Emulsion Beet Root Vegan Pasta, Cherry Tomato, Eggplant, Zucchini
Main:(Choice of one)
Grilled Chicken Breast, Roasted Seasonal Vegetables, Tomato Caper Vinegraitte
Grilled Flank Steak, Rosemary Fingerling Potato, Broccolini
Seasonal Fish, Caponata, Cous Cous, Sun Dried Tomato
Dessert:(Choice of one)
Double Chocolate Cheesecake, Chocolate Cookie Crust
Vanilla Bean Panna Cotta, Rhubarb Compote with Cinnamon Oat Streusel
Raspberry Financier with Lemon and Pistachio Cream
Umbria Coffee, Decaffeinated Coffee, and Rishi Tea Included.
“TO GO LUNCH”—— $75 per person ——
Minimum guarantee of 10 persons for each selection
Choice of One Sandwich, One Salad and One Dessert SelectionAll Box Lunches Include Choice of: Apple or Banana
Individual Bag of Chips and Soft Drink or Bottled Water
Salad Selections:(Choice of one)
Sweet Gem, Smoked Ricotta, Avocado, Green Goddess Dressing, Foccacia Crisps Field Greens, Green Apple, Blue Cheese, Sultanas, Cooked Balsamic Vinaigrette
Chopped Salad, Romaine, Gigante Bean, Charred Ricotta Salata, Salami, Lemon Oregano Vinaigrette Mixed Kales, Citrus Vinaigrette, Currants, Grana Padano
Sandwich Selections:(Choice of One)
Grilled Chicken, Fresh Mozzarella, Basil, Tomato Pistou, House-Made FoccaciaTurkey, Bacon, Butter Lettuce, Crushed Avocado, Tomato, Baguette
Garlic Roasted Portobello, Truffle Aioli, Arugula, Ciabatta Roast Beef, Horseradish Aioli, Sweet Gem, Cheddar, Roma Tomato, Country Bread
Fire Roasted Vegetable Wrap, Hummus, Feta, Seasonal Vegetables, Lavash
Dessert Selections:(Choice of One)
Chocolate Chip CookiesBrownie
Lemon Bar
Quick Lunches
Made Without Gluten
Vegetarian
Bread Service Included.
CANDY STATIONSweet Tooth
Sour
Tangy
Nostalgic— $26 —
UNDER THE CALIFORNIA SUN
Hummus and Veggie Cones
House-made Tortilla Chips
Roasted Tomato Salsa, Tomatillo Salsa
Guacamole — $26 —
HUMMUS “BAR”Classic Hummus
Chipotle Hummus
Roasted Garlic Hummus
White Beans Hummus
Toppings to Include:
Moroccan Ground Beef
Sauteed Mushrooms
Hard Boiled Eggs
Fried Pita Chips
Pita Bread — $35 —
POPCORNButter Popcorn
Kettle Corn
Cheddar Cheese— $15 —
ARTISANCheese and Charcuterie Cones
Dried Fruits and Nuts
Fresh Grapes — $35 —
ESPRESSO YOURSELFNespresso Machine
(self-serve)Yogurt Covered Pretzels
Chocolate Covered Raisins
Espresso Shortbread Cookies
Assorted Chocolate(Milk, White, Dark)— $28 —
MIND AND BODY BREAKMake your own Trail Mix BarIncludes Raw Almonds, Walnuts,
Dried Cherries, Yogurt Covered Raisins, 74% Dark Chocolate, Pretzels
House Made Granola Bars
Greek Yogurt
Coconut Water — $30 —
THE ORCHARD
Fresh Fruit Kebab with Honey Yogurt
Individual Berry Baskets
Whole Pistachios
Chocolate Dipped Apple Slices — $30 —
Recess
Four Seasons Hotel Silicon Valley | EVENT MENU 14
COOKIES AND MILK “BAR”Fresh Baked Cookies
Peanut Butter
Chocolate Chip
Oatmeal Raisin
Milk Station
(Option of Warm Cookies)— $22 —
CHOCOLATE “BAR”Chocolate Covered Pretzels
Mini Brownies
Dark Chocolate Covered Almonds
Mexican Hot Chocolate Shots— $25 —
Themed Breaks are designed for a maximum of 45 minutes of service. A surcharge will apply for extended services.
Made Without Gluten
Vegetarian
FOOD
Jumbo Cookies $72/dozen
Brownies $72/dozen
House-made Granola Bars $8.00 each
Assorted Individual Granola Bars $6.50 per person
Assorted Candy in Individual Bags $5 per person
Assorted Energy Bars $7 per person
Individual Bags of Potato Chips, Terra Chips $7 per person Pop Chips and Pretzels
Whole Fresh Fruit $8 per person (Specific quantity must be ordered)
It’s It Ice Cream Sandwich $7 per person
Seasonal Sliced Fruit $12 per person
Mixed Nuts $15 per person
Trail Mix $15 per person
BEVERAGES
Umbria Coffee, Hot Tea, Decaffeinated Coffee $135/gallon
Fruit Juice $65/quart
Iced Tea or Iced Green Tea $125/gallon
Lemonade $125/gallon {Strawberry, Lemon or Prickly Pear}
House-made Iced Latte and Hot Chocolate $135/gallon
Spa Water $60/gallon {Cucumber Mint or Strawberry Basil}
Naked Juice $8 each
Vitamin Water $8 each
Energy Drinks – Choice of Red Bull or Rockstar $10 each
Assorted Soft Drinks $7 each
Mineral Water $7 each
Freshly Made Espresso Drinks $12 per person** **Set-up and Attendant Fee of $250 applies
À La Carte Break Items
BREA
K ITE
MS
Four Seasons Hotel Silicon Valley | EVENT MENU 15
Made Without Gluten
Vegetarian
Butler Passed Hors d’oeuvres
HORS
D’OE
VURE
S
A $250 labor and preparation charge will be applied to all reception functions for
events under 25 people.
Select any of the items below at $8.50 per selection with a minimum of 4 selections or choose one of the following packages
SIX SELECTIONS—— $48 per person ——
HOTWarm Tomato Soup and Grilled Cheese
Vegetarian Pot Sticker Mini Pizzeta, Pelati Sauce, Mozzarella Cheese, Tomato, Micro Basil
Braised Onion-Leek Tartlet, Goat Cheese, Fig, Vincotto Beef Sliders, KM Sauce, Tomato, White Cheddar Cheese
Vegetarian Samosas Polenta Bites, Bacon Jam, Espresso Dust
Steak Tostada, Black Bean Hummus, Pickled Shallot, Salsa VerdeMushroom Arancini
BBQ Pulled Pork, Pineapple & Black Pepper Aioli, Hawaiian Roll Bacon Wrapped Scallop, Celery Root Puree
(Additional $2 per person)
COLDAhi Tuna Poke, Sesame Cone, Seaweed Salad
Dungeness Curry Crab Salad, Tomato, Apple, Vole Au VentSalmon Tartare, Yuzu, Wasabi Tobiko
Ricotta, Apricot Jam, Micro Basil, Bruschetta Cucumber, Whipped Feta Cheese, Sun-Dried Tomatoes, Micro Cilantro
Compressed Melon, Prosciutto, Mint, Honey, Argumato Lemon Oil Beef Tartare, Piquillo Pepper Coulis
Gazpacho Shooter Deviled Egg, Smoked Paprika, Salmon Roe
Tomato Bruschetta Roasted Shrimp Cocktail (Additional $2 per person)
EIGHT SELECTIONS—— $62 per person ——
TEN SELECTIONS—— $70 per person ——
Four Seasons Hotel Silicon Valley | EVENT MENU 16
Made Without Gluten
Vegetarian
RECE
PTION
Reception Displays
THE BOARD —— $35 per person ——
Charcuterie (Mortadella, Salame Nostrano, Saucisson Sec)
Marinated Olives
Artisanal Pickled Vegetables
CHEESE SHOP —— $32 per person ——
Selection of Imported and Domestic Cow, Sheep and Goat Milk Cheeses
Crostini, Water Crackers, Dried Fruits and Grapes
POKE BAR —— $45 per person ——
Ahi Tuna, Tamari Soy Marinade, Scallion, Sesame Seeds, Wakame, Sushi Rice
Yuzu Cured Salmon, English Cucumber, Ginger, Avocado, Tobiko, Sushi Rice
Poached Shrimp, Sriracha Aioli, Tobiko, Scallion, Sushi Rice
A $250 labor and preparation charge will be applied to all reception functions for events under 25 people.
Four Seasons Hotel Silicon Valley | EVENT MENU 17
FARMER’S MARKET —— $14 per person ——
Seasonal Sliced Fruit, Yogurt Dips
Market Vegetables with Onion, Blue Cheese, Fire Roasted Pepper Dipping Sauce
SUSHI AND SASHIMI—— $52 per person ——
(Four pieces per person)
Assorted Sashimi & Nigiri to include: Tuna, Salmon, Smoked Eel, Yellowtail and Shrimp
California Rolls, Cucumber Rolls and Spicy Tuna Rolls
Pickled Ginger, Wasabi and Soy Sauce
Set-Fee of $250 per Sushi Station. Enhance your display with a Sushi Chef fee of $350 per hour (minimum of 2 hours)
Made Without Gluten
Vegetarian
Additional surcharges may be assessed for extended receptions or reception only events
“LA CALLE” TAQUERIA —— $52 per person ——
Carne Asada Chicken Adobo
Salsa Roja Pico de Gallo
Tomatillo Salsa Guacamole, Green Onion, Limes
Corn Tortilla ChipsFlour Tortilla
Corn Tortilla
SEAFOOD BAR—— $55 per person ——
Shrimp
Oysters
Scallops
Lemon and Lime Wedges, Tartare Sauce, Cocktail Sauce, Red Wine Mignonette
Enhancement: Lobster
(Additional $10 per person)
CUSTOM CANDY BAR —— $25 per person ——
Choose your Favorite Five Candies
{Two weeks’ notice required}
BAY AREA FUSION—— $56 per person ——
Pork Pot Stickers
Vegetarian Pot Stickers
Vietnamese Rice Noodle Salad, Sriracha, Cilantro
Crispy Chili Beef, Served Over Soba Noodles
Sticky Asian Glazed Chicken, Served Over White Rice
Fried Shishito Peppers, Sea Salt, Lemon Zest
SWEET SHOP —— $38 per person ——
Double Chocolate Cheesecake,Chocolate Cookie Crust
Brown Sugar Peach Shortcake
Chocolate and Yuzu Mousse Tart
Vanilla Mascarpone Panna Cotta, Coffee Gelee, Ladyfinger Crumble
Blackberry Orange Cake
THE CARVERY Prime Rib with Horseradish Cream and Au Jus
— $35 per person —
Peppercorn Crusted NY Strip — $35 per person —
Beef Tenderloin with Bordelaise Sauce — $40 per person —
Roasted Whole Turkey with Gravy — $28 per person —
Mojo Marinated Pork Loin with Sweet Plantain— $35 per person —
Whole Roasted Grouper — $35 per person —
Carving Attendant required at $250 per 75 guests
SLIDER BAR—— $55 per person ——
Short Rib Sliders with Cheddar and KM Sauce
Deistel Turkey Slider with Swiss and Bell Pepper Sauce
Organic Salmon Slider, Wasabi Aioli
Grilled Cheese, Smoked Mozzarella, Cheddar and Swiss with Truffle Butter
Condiments: Little Gem Lettuce, Roma Tomato, Shaved Red Onion, Pickles, Mustard and Ketchup
French Fries, Sweet Potato Fries
HUMMUS BAR— $35 per person —
Classic Hummus
Chipotle Hummus
Roasted Garlic Hummus
White Beans Hummus
Toppings to Include:
Moroccan Ground Beef
Sauteed Mushrooms
Hard Boiled Eggs
Fried Pita Chips
Pita Bread
Receptions
Restaurant inspired reception menus.
Each menu selection below can be presented as a buffet or an action station.
Action stations have an additional chef fee of $250
Minimum of 25 guests required for per person receptions
Four Seasons Hotel Silicon Valley | EVENT MENU 18
Made Without Gluten
Vegetarian
Salads(Choose 4 Selections)
Mediterranean Spelt Cucumber, Feta, Tomato, Green Olive, Red Onion, Spinach, Peppers, Artichoke
Farmer’s Market - Grilled & Chopped Asparagus, Zucchini, Eggplant, Portobello, Peppers, Yellow Squash, Endive, Arugula
Waldorf Romaine, Green Apple, Grapes, Celery, Candied Walnuts, Celery Root
Red Wine Poached Pear Arugula, Toasted Pecans, Shaved Apple, Blackberry Vinaigrette
Mixed Greens Shaved Almonds, Blue Cheese, Dried Cranberries
Quinoa Antipasti Roasted Mushrooms, Finocchiona Salumi, Black Olives, Mozzarella, Sweet Mixed Greens
Cucumber, Basil and Watermelon Salad
Optional Add OnSeasoned Tofu (Additional $6)
Cajun Seasoned Shrimp (Additional $9) Hanger Steak (Additional $11)
Chicken (Additional $8)
House Made Dressings (Choose 3)
Green Goddess Dressing Chipotle Vinaigrette
White Balsamic Vinaigrette Piquillo Pepper Vinaigrette Lemon Oregano Vinaigrette
Pesto Ranch Organic Peanut Sauce
—— $45 per person ——
From The Farmers Market
Four Seasons Hotel Silicon Valley | EVENT MENU 19
Made Without Gluten
Vegetarian
RECE
PTION
BACKYARD BBQ BURGER BASH —— $125 per guest ——
(3) Salads or Soups(3) Mains(1) Side
(2) Sweets
DINNE
RSalads
Cobb Salad, Iceberg Lettuce, Tomato, Cucumber, Red Onion, Avocado, Bacon, Blue Cheese, Ranch Dressing
Mix Green Salad, Tomato Wedges, Shredded Carrots, Balsamic Dressing
Yukon Gold Potato Salad, Parsley, Bacon, Dijon
SoupsWild Mushroom Bisque, Whipped Mascarpone, Herb Croutons
Charred Tomato & Basil Soup, Truffle Butter Grilled Cheese
Sides French Fries
Sweet Potato Fries
Made Without Gluten
Vegetarian
Four Seasons Hotel Silicon Valley | EVENT MENU 20
CondimentsBurger Buns
Hot Dog Buns
Sliced Onions, Tomatoes, Lettuce
American, Swiss, Cheddar Cheese
Yellow Mustard, Ketchup, Mayo, Sriracha Mayo Aioli
Sweet Relish, Pico de Gallo
Sour Pickles, Pickled Jalapeños
Mains
6. oz. Beef Burgers
6.oz. Turkey Burgers
Vegetarian Burger
All Beef Hot Dogs
Sweets
Vanilla Mascarpone Panna Cotta, Coffee Gelee, Ladyfinger Crumble
Pistachio Pavlova, with Honey Cream and Fresh Raspberries
Chocolate Cherry Cake, Fudge Cake, Dark Cherry Mousse, Sour Cream Glaze
NEW ENGLAND CLAM BAKE BUFFET —— $125 per guest ——
SoupNew England Clam Chowder
Salads
Baby Iceberg Wedge, Grilled Onion, Blue Cheese, Bacon, Ranch Dressing
Arugula Salad, Frisee, Cherry Tomato, White Balsamic Dressing
MainsLobster Tail
Spicy Italian Sausage Mary’s Chicken Breast Clams and Mussels
Sides
Haricot Verts Yukon Gold Potatoes
Corn on the Cob
ONE NIGHT IN MUMBAI —— $125 per guest ——
Salads
Cucumber Salad Tomato Salad
Assorted Lettuce With Dressings
MainsVegetable Samosa
Vegetable Jalfrezi (Indian Stir Fry) Yellow Dal Tadhka (Lentils)
Chicken in Butter Sauce Fish Curry
Basmati Rice
SidesMango Chutney Mint Chutney Fried Poppadum
Grilled Naan Bread
Made Without Gluten
Vegetarian
Four Seasons Hotel Silicon Valley | EVENT MENU 21DINNE
R
DINNE
R
Dinner BuffetA $250 labor and preparation charge will be
applied to all plated and buffet dinner functions for events under 25 people.
UNIVERSITY AVENUE —— $119 per guest ——
(2) Salads or Soups(1) Pasta(2) Mains
(2) Sweets
SANDHILL ROAD —— $139 per guest ——
(3) Salads or Soups(1) Pasta(3) Mains
(2) Sweets
Salads Classic Caesar, Grana Padano, White Anchovies, Crostini
Burrata Salad with Tomato and Basil Emulsion
Wedge Salad, Blue Cheese, Tomato, Green Onions, Crumbled Bacon
Sweet Gem Lettuce, Ricotta Salata, Green Goddess Dressing, Foccacia Crisps
Mixed Greens Salad, Smoked Almonds, Blue Cheese, Red Wine Vinaigrette
Farro Salad, Oven Roasted Tomato, Kalamata Olives, Basil, Cucumber, Red Onion, Red Wine Vinaigrette
Red Quinoa, Dried Cranberry, Arugula, Feta, Oregano Dressing
SoupsParsnip & Celery Root Soup, Pomegranate Molasses
Mushroom Bisque
Creamy Tomato
Corn Chowder
Four Seasons Hotel Silicon Valley | EVENT MENU 22
Made Without Gluten
Vegetarian
Bread Service Included.
Umbria Coffee, Decaffeinated Coffee, and Rishi Tea Included.
Dinner Buffet(continued)
Pasta
Rigatoni Peperonata, Fire Roasted Peppers, Capers, and Parsley
Mushroom Ravioli, Mascarpone, Grana Padano, Sage, Pine Nuts
Caprese Ravioli, Basil, Pesto
Roasted Beet Risotto, Goat Cheese, Watercress Salad
Squid Ink Reginette Pasta, Shrimp, Tomatoes, Chervil, Cultured Butter
Mains
WATER
Organic Salmon, Wilted Chard & Wild Mushrooms, Farro, Balsamic Reduction
Miso Marinated Cod, Bok Choy, Shitake Mushrooms, Sunchoke Puree
Roasted Halibut, Moroccan Spiced Cous Cous, Tagine Vegetables
Jumbo Grilled Shrimp, Creamy Polenta, Nduja, Sofritto, Parsley Sauce (Additional $10 per person)
LAND
Herb Roasted Mary’s Airline Chicken Breast, Brussel Sprouts, Golden Beats, Roasted Grapes, Haricot Vert, Watercress, Mustard Sauce
Pan Seared Duck Breast, Crispy Potatoes, Citrus Segments, Port Wine Reduction
Herb Grilled Hanger Steak, Blue Cheese Mashed Potato, Marsala Jus, Seasonal Vegetables
Braised Short Rib, Crushed Yukon Potato, Swiss Chard, Jus
Lamb Sirloin, Wild Mushroom, French Lentils, Cabernet Jus, Pistou
Pastrami Spiced NY Steak, Garlic Potato Puree, Horseradish Cream and Tobacco Onion (Additional $10 per person)
Beef Tenderloin, Maitake Mushroom, Semi-Dried Roma Tomato, Haricot Verts, Barolo Reduction (Additional $20 per person)
VEGETARIAN
Asparagus Risotto, Carnaroli Rice, Tomato Confit, Shiso Leafs, Pine Nuts, Black Olives
Eggplant Parmigiana, San Marzano Tomato Sauce, Fresh Basil
Beet Root Vegan Pasta, Cherry Tomato, Eggplant, Zucchini
SweetsVanilla Mascarpone Panna Cotta, Coffee Gelee, Ladyfinger Crumble
Strawberry Bombe, Vanilla Mousse, Strawberry Gelee, Vanilla Sponge Cake
Chocolate and Yuzu Mousse Tart
Brown Sugar Peach Shortcake
Pistachio Pavlova, with Honey Cream and Fresh Raspberries
Almond Elderflower Cake
Chocolate Cherry Cake, Fudge Cake, Dark Cherry Mousse, Sour Cream Glaze
Four Seasons Hotel Silicon Valley | EVENT MENU 23
Made Without Gluten
Vegetarian
Starters
Caprese, Buratta Mozzarella, Arugula, Pesto, Balsamic Reduction
Little Gem, Ricotta Salata, Avocado, Green Goddess
Caesar, Romaine, White Anchovies, Croutons, 65 Degree Egg, Shaved Parmesan, Caesar Dressing
Heirloom Tomato, Strawberry, Radish, Avocado, Upland Watercress, Citrus Vanilla Dressing
Mixed Greens, Orange Segments, Shaved Fennel, Candied Pecans
Mixed Kale, Citrus Vinaigrette, Currants, Grana Padano
Baby Kale, Grilled Peaches, Prosciutto, Candied Pecans, White Peach Basil Dressing
Soups & AppetizersWild Mushrooms Bisque, Whipped Mascarpone, Herb Croutons
Charred Tomato & Basil Soup, Truffle Butter Grilled Cheese
Wild Mushroom Tart, Celeriac Puree, Balsamic Rosemary Vinaigrette
Salmon Cake, Baby Romaine, Cucumber, Horseradish Cream, Chives
DINNE
R
Tableside ServiceTableside choice mains are an additional $20 per person per option and require a minimum four course meal.
Pre-selected Choice of EntreesPre-selected choice mains are an additional $10 per person per option. Your entrée selections must be communicated to your
catering manager (5) business days prior to your event. Pricing will be based on the highest priced entrée.
Place cards denoting the entrée selection are required at $5 each or provided by client.
Plated DinnerA $250 labor and preparation charge will be applied to all plated and buffet dinner
functions for events under 25 people.
Bread Service Included.
Umbria Coffee, Decaffeinated Coffee,and Rishi Tea Included.
Four Seasons Hotel Silicon Valley | EVENT MENU 24
THREE COURSE PLATED DINNER
—— $125 per person ——
(1) Starter (1) Main
(1) Sweets
FOUR COURSE PLATED DINNER
—— $135 per person —— (1) Starter
(1) Soup or Appetizer (1) Main
(1) Sweets
FIVE COURSE PLATED DINNER
—— $145 per person ——
(1) Starter (1) Soup or Appetizer
(1) Intermezzo (1) Main
(1) Sweets
Made Without Gluten
Vegetarian
DINNE
R
Plated Dinner(continued)
Mains
WATER Pan Seared Salmon, Baby Turnips, Baby Radishes, Fava Beans, Cherry Tomatoes,
Cauliflower Sauce
Roasted Cod, Potato, English Peas, Sofritto, ‘Nduja & Saffron Sauce
LANDHerb Roasted Mary’s Airline Chicken Breast, Brussel Sprouts, Golden Beats, Roasted Grapes,
Haricot Vert, Watercress, Mustard Sauce
Pan Seared Duck Breast, Crispy Potatoes, Citrus Segments, Port Wine Reduction
Braised Short Ribs, Truffle Mushed Potatoes, Balsamic Candied Cipollini Onions,Gremolata
Grilled Pork Chop, Cranberry Beans and Parsley Pesto
Beef Tenderloin, Roasted Heirloom Carrots, Tricolor Cauliflower, Smoked Onion Puree, Jus (Additional $20 per person)
Pastrami Spiced NY Steak, Garlic Potato Puree, Horseradish Cream and Tobacco Onion
(Additional $10 per person)Australian Lamb Rack, Kohlrabi Puree, Braised Artichoke, Maitake Mushroom,
Truffle Lamb Jus (Additional $15 per person)
Duo EntréeBeef Tenderloin, Butter Poached Lobster Tail, Creamy Spinach,
Citrus Fennel Slaw, Eggplant Parmigiana, San Marzano Tomato Sauce, Fresh Basil, Green Peppercorn Sauce (Additional $30 per person)
Vegetarian
Asparagus Risotto, Carnaroli Rice, Tomato Confit, Shiso Leafs, Pine Nuts, Black Olives
Eggplant Parmigiana, San Marzano Tomato Sauce, Fresh Basil
Beet Root Vegan Pasta, Cherry Tomato, Eggplant, Zucchini Four Seasons Hotel Silicon Valley | EVENT MENU 25
Made Without Gluten
Vegetarian
Bread Service Included.
Umbria Coffee, Decaffeinated Coffee, and Rishi Tea Included.
SweetsVanilla Mascarpone Panna Cotta, Coffee Gelee,
Ladyfinger Crumble
Strawberry Bombe, Vanilla Mousse, Strawberry Gelee, Vanilla Sponge Cake
Chocolate and Yuzu Mousse Tart
Brown Sugar Peach Shortcake
Pistachio Pavlova, with Honey Cream and Fresh Raspberries
Almond Elderflower Cake
Chocolate Cherry Cake, Fudge Cake, Dark Cherry Mousse, Sour Cream Glaze
IntermezzoLemon Sorbet with Prosecco
Seasonal Sorbet with Ice Wine
Four Seasons Hotel Silicon Valley | EVENT MENU 26
FARM TO TABLE—— $210 per person ——
(Available to groups of 40 or less)
Starters:
Baby Beet Salad, Watercress, Frisse, Candied Walnuts, Valdeon Cheese, Citrus Vinaigrette
OrMixed Root Vegetable Salad, Shaved Fennel, Carrots, Beets, Arugula, Creamy Dill Dressing
Intermezzo:Seasonal Sorbet with Ice Wine
Mains:Herb Roasted Mary’s Airline Chicken Breast, Brussel Sprouts, Golden Beats, Roasted Grapes, Haricot Vert, Watercress,
Mustard Sauce
OrPan Seared Salmon, Baby Turnips, Baby Radishes, Fava Beans, Cherry Tomatoes, Cauliflower Sauce
Or
New York Steak, Charred Broccolini, Arugula and Endive Salad, Jus
Dessert Selection:Vanilla Mascarpone Panna Cotta, Coffee Gelee, Ladyfinger Crumble
Or
Chocolate Cherry Cake, Fudge Cake, Dark Cherry Mousse, Sour Cream Glaze
Dinner
Made Without Gluten
Vegetarian
Bread Service Included.
Umbria Coffee, Decaffeinated Coffee, and Rishi Tea Included.
DRINK
S
BUBBLESSparkling
Gancia – Prosecco – DOC, Italy * $56
Chandon Brut $86
Domaine Carneros-Brut-Carneros, California $115
ChampagneLouis Roederer – Brut Premier – Champagne, France $132
Veuve Clicquot – Ponsardin – Champagne, France $210
WHITESChardonnay
Canyon Road – California $56
Carmel Road – California $62
Louis Latour Macon– France $75
Iconoclast “Four Seasons Private Label” – Russian River Valley, California *$75
Newton Chardonnay $82
Thomas Fogarty – Santa Cruz Mountains, USA $85
Jordan – Sonoma, California $98
Chalk Hill – Sonoma, California $110
Cakebread Cellars – Napa, California $124
ZD – Napa, California $132
Flowers Chardonnay– Sonoma, California $132
Dutton Goldfield Rued Vineyard – Russian River, California $142
Jayson by Pahlmeyer – Napa, California $144
Other WhitesR Riesling Kabinett – Reisling – Pflaz, Germany *$58
Warwick Professor Black – Sauvignon Blanc – Stellenbosch, South Africa *$65
Kobrand Masi Masianco– Pinot Grigio – Italy $65
Terlato Chapoutier Belleruche- Rose- France $66
Illumination By Quintessa – Sauvignon Blanc, Napa,California $98
Domaine Vacheron – Sancerre – Loire, France $110
DrinksREDS
Cabernet Sauvignon Canyon Road– California $58
Avalon – Napa Valley, California *$60
Smith and Hook – Central Coast, California $63
Broadside-California $68
Iconoclast “Four Seasons Private Label” –Napa, California *$86
Provenance – Napa, California $126
Jordan – Sonoma, California $155
Inglenook Cask – Napa Valley, California $160
Silver Oak – Alexander Valley, California $225
Pinot NoirTreasury Lyric by Etude – Santa Barbara County, California $60
Babcock – Santa Barbara County, California $65
Schug – Carneros, California $79
Siduri – Willamette Valley, California $85
Emeritus Hallberg Ranch – Russian River, USA $110
Flowers – Sonoma, California $149
Other Reds Benziger– Merlot- California $68
Newton Claret- Red Blend- California $74
Margaux du Chateau Margaux – Bordeaux, France $248
*A Four Seasons Hotels and Resorts Selection. All of our wines are vintage-dated varietals. Please ask your Catering Manager for current vintage of your selection.
For an extended selection of premium wines, our master list is available.
Four Seasons Hotel Silicon Valley | EVENT MENU 27
Drinks (continued)
PREMIUM BRANDS DELUXE BRANDS ULTIMATE BRANDSSmirnoff Vodka Ketel One Vodka Belvedere Vodka
Myers Platinum Bacardi Rum Ron Zacapa Rum
Cuervo Gold Tequila Sauza Hornitos Tequila Patron Silver Tequila
Gordons Gin Tanqueray Gin Tanqueray 10
Jim Beam Whiskey Makers Mark Whiskey Knob Creek Whiskey
Johnnie Walker Red Scotch Dewar’s White Scotch Johnnie Walker Black Scotch
Canyon Road Chardonnay Seagrams 7 Crown Whiskey Crown Royal Whiskey
Canyon Road Cabernet Newton Chardonnay Provenance Cabernet
Gancia Prosecco DOC Broadside Cabernet Flowers Chardonnay
Chandon Brut Louis Roederer Brut
DOMESTIC ANDSPECIALTY BEERSBud Light
Coors Light
Corona
Heineken
Amstel Light
Lagunitas IPA
Anchor Steam
Sierra Nevada
Soft Drinks $7 Juices $7
Domestic Beer $7 Mineral Waters $7
Specialty Beer $8
HOSTED BARPremium Wines $56 Deluxe White Wine $82 Ultimate White Wine $132
Premium Sparkling Wine $56 Deluxe Red Wine $60 Ultimate Red Wine $126
Premium Cocktails $16 Deluxe Sparkling Wine $86 Ultimate Sparkling Wine $132
Deluxe Cocktails $18 Ultimate Cocktails $19
Four Seasons Hotel Silicon Valley | EVENT MENU 28$250 per Bartender for four (4) hours, $35 per hour thereafter.
Four Seasons Hotel Silicon Valley | EVENT MENU 29
General Information
AttendantsGift Registration: $250 per Attendant for four (4) hours, $100 per hour thereafter.Restroom: $250 per Attendant four (4) hours, $ 25 per hour thereafter.Required for all events with children in attendance; Birthday Parties, Bar/Bat Mizvahs, School Performances, Debutante Balls.
Audio Visual EquipmentAudio visual equipment is available on a rental basis for your event with sufficient notice through PSAV. Please notify your Catering Manager of your requirements.
Barista/Cappuccino Cart Attendant $250 per attendant for two (2) hours, $100 per hour thereafter.
Bartender Charge$250 per Bartender for four (4) hours, $35 per hour thereafter.
BillingEach event is to be prepaid 10 days in advance of the event, unless a credit application has been obtained (6) weeks prior to the event and approved by our credit department.
Candles City of Menlo Park Fire Marshals approval required for use of open flame. Charge to be determined by Fire Marshal.
Cashier For Cash Bar - $250 per cashier per Bar.
Chef Attedants/Carvers - $250 per Attendant. Required where noted in Banquet Menus.
Coat RoomCoat room attendants are available upon request at $250 per attendant for up to 4 hours.
Door SignsElectronic text only door signs are complementary for your event. If desired, custom content can be displayed for an additional charge.
DamageFour Seasons Hotel Silicon Valley is not responsible for any damage or loss to any merchandize, articles, or valuables belonging to the host or their guests located in the hotel prior to, during, or subsequent to any function. The host is responsible for any damages incurred to the hotel (including those involving the use of any independent contractor arranged by the host or their representative).
Deposits and CancellationsAny requested deposits will be credited toward the total cost of your event. Should the event be cancelled, please note these deposits are non-refundable. Cancellation of any events will be subject to a cancellation fee per your contract. (This cancellation fee will be a percentage of expected revenues from the event).
Equipment Hotel equipment is provided at no charge and typical set ups are designed for a successful guest experience. Available hotel inventory will be confirmed by your Catering Manager. Should extraordinary set up requirements necessitate equipment rentals, we reserve the right to charge a fee based on additional equipment ordered.
Event Room Setup And AccessUnless otherwise advised, clients and vendors may access the contracted meeting room sixty (60) minutes prior to the event start time based on the contract. Should you require additional time, we reserve the right to charge additional venue rental or labors fees.
Flags/Banner Hanging Location for all flags, banners, signs and seals must be pre-approved by Hotel. Prices upon request.
Food and BeverageNo food or beverage of any kind will be permitted to be brought into the hotel or removed from the premises by the host or event attendees. All food and beverage pricing is subject to change. Vegetarian selections are available upon request. Please notify your Catering Manager of any special dietary requests.
GuaranteesTo ensure adequate preparation, a guarantee of the number of persons attending is required by noon, three working days prior to the event date. You will be charged for the guarantee or the number served, whichever is greater. In the event that no guarantee is given, the original estimated number of guests will be used for billing. If the actual number of guests served is in excess of 5% over the guarantee, a labor fee will apply.
Guest Room AccommodationsIf hotel rooms are required for your event, your Catering Manager will be pleased to assist you with reservations.
Check-in time is 3:00 pm and check-out time is 12:00 noon. Any cancellations must be received by 6:00 pm prior to the day of arrival to avoid charges. Our Concierge can assist with luggage storage and transportation.
Hostess / Registration AttendantRegistration or Escort Card Table $250 per attendant for four (4) hours, $100 per hour thereafter.
LinenFour Seasons Hotel Silicon Valley offers floor length white linens for your event. Special colors, patterns, or designs are available for a nominal rental fee.
Meeting Time FramesDaytime events are reserved between 7am-5pm Evening events are reserved between 6pm-11pmGuests must depart by the contracted event and time extensions past event end times must be pre-approved and may incur an additional facility fee.
Meeting Room Re-Set FeeA room re-set labor fee will be assessed when the room configuration set-up is changed prior or during an event. Fees starting at $250.
Menus and Place CardsPrinted Menus are available for special occasions at $5 each. Place cards at $6 each.
Menu PresentationThe Catering department has a selection of menu presentations. We welcome the opportunity to create a custom designed menu card just for you.
Four Seasons Hotel Silicon Valley | EVENT MENU 30
General Information
Noise LevelsFour Seasons Hotel Silicon Valley retains the rights to regulate the volume of any sound, whether it be music, voice or special or artificial effects to the extent that the same interferes with other groups in the facilities or is determined to be offensive or otherwise violates the terms, or the rules and regulations or contract terms.
Off Premises CateringFour Seasons Hotel Silicon Valley is pleased to offer our catering services to any event, at any location. Please contact your Catering Manager for additional information and details.
OvertimeEvents after 2am and/or 6.5 hours of service - $35 per servr, additional charges may apply.
PackagesPackages & boxes for functions may be delivered to the Hotel 1 working day prior to the date of the function & subject to a box handling charge. The first (5) boxes & packages are complimentary. After five boxes & packages are subject to a handling charge $5.00 per box.Your Catering Manager must be informed of any deliveries you plan to make. The following information must be included on all packages to ensure proper delivery:1. Attention – Catering Manager2. Hotel Address3. Hold for – Client Name, Function/Event Name, Event Date, and Function Room.
ParkingValet parking is $10 per car for all events. Hotel requires hosted valet parking for all functions due to limited amount of self parking available.
Piano RentalRequired prior to use of Hotels’ Baby Grand - $500 and includes tuning.
PricesThere will be an applicable 15.75% service charge, 9.25% administrative charge and a current sales tax rate on all food and beverage items.
Room AssignmentsFunction rooms are assigned according to the anticipated number of guests and setup requirements at the time of booking. Should these factors change, the hotel reserves the right to transfer the function to a more appropriate room.
SeatingRooms will be set according to your instructions. Round tables of eight or ten guests are recommended for meal functions unless otherwise requested by the host.
SecurityFour Seasons Hotel Silicon Valley will not assume responsibility for damage or loss of any merchandise or articles brought into the Hotel or for any item left unattended. Any items remaining after an event and not collected, without prior arrangements with the Hotel, will be disposed of. Security Personnel may be arranged through your Catering Manager.
Security OfficesOne officer for four (6) hour minimum call per officer - $75 per hour.Required for all-night set-ups and all events with children in attendance, Birthday parties, Bar/Bat Mizvahs, School Performances, Debutante Balls.
For requests less than 48 hours in advance, a short notice rate of $100 per hour (six hour minimum) will apply.
Service and LaborA $250 labor fee is applicable for groups of 25 or less per meal period. There is no additional charge for parties of 26 or more. If the host requires extra service personnel in excess of our normal staffing, a $50 per hour charge will be applied for each additional server required, with a four-hour minimum. For events requiring a carver or station attendant, a chef’s fee of $250 will be applicable for the first three hours, and a charge of $50 for each additional hour.
ShippingTo ensure efficient handling and storage of materials, please allow your Catering Representative to assist you. Re-packing and shipping of materials is available through our Business Center and Concierge Desk. Box handling is complimentary for the first 5 boxes; a charge of $5.00 applies for each additional box beyond that point. Additional labor fees may apply for large shipments and objects.
Special Catering ServicesYour Catering Manager will be happy to assist you in arranging décor, floral arrangements, entertainment and other special services.
Special Occasion CakesOur executive pastry chef will be happy to design and prepare your special occasion cake beginning at $10.00 per person.
Sushi Chef & Moo-Shoo Duck Chef2 minimum at $350 per Chef. Required where noted in Banquets Menus.
Tax & Service ChargeHotel and Occupancy Tax 12%San Mateo Tourism Fee $1.00 per night Food & Beverage Taxes 9.25%Service Charge 15.75%Administrative Charge 9.25%Prevailing Tax 9.25%Administrative Surcharge 25%
Four Seasons Hotel Silicon Valley | EVENT MENU 31
Inspirational Events“I’ve spent a lot of time collaborating with my clients to create unforgettable events. I create pre-designed event
enhancement options for clients looking to improve the ease and impact of their events.”
Learn more on our website: http://www.fourseasons.com/content/dam/fourseasons/images/web/PAL/PDF/PAL-inspirational-events.pdf
Jennifer Loving Designs
Jennifer Loving Event Designer
Growing up, Jennifer always knew she wanted to do something creative. Traditional studies were never her strong suit, so she pursued a
degree in fine arts and graphic design all while working at Four Seasons Hotel Silicon Valley as a Lead Bartender. After crafting creative cocktails,
she found her way throughout the Hotel in various roles in food and beverage and ultimately landing as Lead Banquet Captain and Event Designer, a
role where she thrives. She loves executing events from the elaborate to intimate gatherings and being able to see the immediate gratification from
her clients. Her inspiration is often found in nature while hiking among the trails near her home in Redwood City.
Want to go the extra mile and add a little more “wow” for your event? Our in-house Event Designer Jennifer Loving is here to inspire and
help create a beautifully curated event no matter how big or small. From gorgeous dessert buffet centerpieces to romantic weddings, her creativity
is unmatched. When setting a scene, Jennifer balances between listening to the needs of clients and adding her professional expertise, taking what
the “now” trends are and dissecting them to find what will create a contemporary, yet timeless look. Check out her creations to gather inspiration for
your next event!