FALL & WINTER EVENT MENU - Four Seasons€¦ · innovative menus showcasing the culinary vibrancy of the region. Chef Eric Keppler Executive Pastry Chef Born and raised in small town

F A L L & W I N T E R E V E N T M E N U

OUR T

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The Chefs

Chef Martín MorelliChef De Cuisine

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.

Chef 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.

Chef Igor KokozovBanquet Sous 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.

BREA

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Continental Breakfast Selections 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.

CLASSIC CONTINENTAL —— $47 per person ——Seasonal Sliced Melons and Berries

Yogurt and Granola Parfaits

Croissants, Muffins, Danish and Breakfast Breads

Butter, Honey, & Fruit Preserves

Cereal “Bar”, Assorted Boxed Cereals, Assorted Milks

Basket of Whole Fruit

Fresh Squeezed Orange and Grapefruit Juice

Umbria Coffee, Decaffeinated Coffee and Ikaati Tea

HEALTHY CHOICE —— $48 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 Nuts

Chef’s Selection of Assorted Muffins



DELUXE CONTINENTAL —— $52 per person ——Seasonal Sliced Melons and Berries

Yogurt and Granola Parfaits

Croissants, Muffins, Danish and Breakfast Breads

Butter, Honey, & Fruit Preserves

Cereal “Bar”, Assorted Boxed Cereals, Assorted Milks

Assorted Bagels, Smoked Salmon and Cream Cheese

Capers, Onions, Chopped Egg Whites



BREAKFAST ON THE GO

$45 per personBagel with Cream Cheese Homemade Granola Bar Individual Fruit Yogurt

Piece of Whole FruitNaked Juice

“To Go” Cup of Coffee

Four Seasons Hotel Silicon Valley | EVENT MENU 3

Made Without Gluten

Vegetarian

MainsEgg Croissant, Brie & Tomato

California Breakfast Burrito - Chorizo, Avocado, Queso Fresco, Organic Egg and Salsa Roja

Egg White Frittata, Tomato Fontina

Eggs Benedict, Canadian Bacon, Tomato, Hollandaise

Smoked Salmon Benedict, Asparagus, Citrus Hollandaise

Scrambled Eggs

Avocado Baked Egg, Mari Sun Farm Egg Baked in Half Avocado with Multi Grain Toast, Evoo, Smoked Maldon Salt (Additional $8.00 Per Person)

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

Roasted Macadamia Pancakes, Orange Infused Butter, Warm Nutella

All Buffet Breakfasts Served with:

· Seasonal Sliced Melons and Berries

· Croissants, Muffins, Danish, and Breakfast Breads

· Butter, Honey, & Fruit Preserves

· Freshly Squeezed Orange and Grapefruit Juice

· Umbria Coffee, Decaffeinated Coffee and Ikaati Tea

REBOOT BUFFET —— $54 per person ——

(1) Main(1) Protein(1) Potato

SILICON VALLEY BUFFET —— $64 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

Potatoes

Lyonnaise Potatoes, Caramelized Onion

Crispy Hash Browns

Roasted Yukon Gold & Bell Pepper

Potato Gateaux, Bacon, Parmesan

Buffet breakfasts 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.

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Breakfast Buffet


Made Without Gluten

Vegetarian

HAND HELD DEVICES —— $12.00 per person ——

(Choice of One)

(Minimum order of one dozen from any category)

California Breakfast Burrito

Chorizo, Avocado, Queso Fresco,

Organic Egg and Salsa Roja

English Muffin, Scrambled Eggs, Swiss and

Italian Sausage

Smoked Salmon Bagel, Tomato, Avocado,

Arugula, Cream Cheese

Croissant, Deli Sliced Turkey, Egg, Swiss

FROM THE GRIDDLE —— $12.00 per person ——

(Choice of One)

Blueberry Pancakes Maple Syrup

Brioche French Toast with Berry Compote

Buttermilk Pancakes

Roasted Macadamia Pancake,

Orange Infused Butter, Warm Nutella

FRUIT AND GRAINS —— $8.00 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

Bagels with Flavored Cream Cheese

Honey-Strawberry, Dill and Chives, and Regular

Homemade Granola

EGGS —— $14.00 per person ——

(Choice of One)

(Minimum order of one dozen from any category)

Egg White Frittata, Tomato Fontina

Eggs Benedict, Canadian Bacon,

Tomato, Hollandaise

Breakfast Enhancements

Each item below may be added to a continental breakfast

or a breakfast buffet and is not available a la carte.


OMELET YOUR WAY —— $22 per person ——

Omelets and Eggs made to order and with your choice of:

Zoe’s Bacon, Zoe’s Ham

Smoked Salmon

Roasted Peppers, Wild Mushrooms, Onions,

Tomatoes and 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

BARISTA STATION —— $12.00 per person ——

(Choice of One)

Espresso Drinks Made-to-Order

Flavored Coffee available

Bartender is required at $250 (2 hours)

“CEREAL” KILLER 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

SMOOTHIE STATION —— $12.00 per person ——

Beverage attendant required $200 (2 hours)

Strawberry-Banana, Mango-Lime, Wild Berry

YOGURT STATION —— $12.00 per person ——

Plain Non-Fat Yogurt

Strawberry Yogurt

Vanilla Greek Style Yogurt

Seasonal Fresh Fruit, Toasted Coconut, Macadamia Nuts, Housemade Granola

Guittard Chocolate

Made Without Gluten

Vegetarian

Plated Breakfast

Mains

Scrambled Organic Eggs, Chorizo, Poblano Peppers

Eggs Benedict, Canadian Bacon, Tomato, Hollandaise

California Breakfast Burrito, Chorizo, Avocado, Queso Fresco, Organic Eggs and Salsa Roja

Egg White Frittata, Tomato, Fontina

Scrambled Organic Eggs, Fresh Chives

Smoked Salmon Benedict, Asparagus, Citrus Hollandaise

“Steak-N-Egg”-Sliders (Additional $8 per person)

Avocado Baked Egg, Mari Sun Farm Egg Baked In Half Avocado With Multi Grain Toast,

Evoo, Smoked MaldoSalt (Additional $8.00 Per Person)

All Plated Breakfasts Entrees Served with:

· Seasonal Sliced Melons and Berries

· Basket of Mini Pastries

· Butter, Honey, & Fruit Preserves

· Freshly Squeezed Orange and Grapefruit Juice

· Umbria Coffee, Decaffeinated Coffee and Ikaati Tea

CLASSIC PLATED BREAKFAST —— $54 per person ——


DELUXE PLATED BREAKFAST —— $64 per person ——


Fruit Parfait

Proteins

Zoe’s Nitrate Free Bacon

Pork Sausage

Chicken Sausage

Zoe’s Nitrate Free Ham

Smoked Salmon

Canadian Bacon

Potatoes

Lyonnaise Potatoes, Caramelized Onion

Crispy Hash Browns

Pommes Duchesse

Herb Roasted

A $250 labor and preparation charge will be applied to all plated

breakfasts under 25 people.BR

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AST


Made Without Gluten

Vegetarian

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 Ikaati Tea Included.


SaladsLittle Gem, Little Vegetables, Smoked Ricotta, Avocado, Green Goddess

Mixed Tender Kales, Citrus Vinaigrette, Currants, Grana Padano

Mixed Greens, Cucumber, Blue Cheese

Spinach & Quinoa, Red Onion, Corn, Jalapeno Vinaigrette

Farro Panzanella, Focaccia, Roasted Tomato, Ligurian Olives, Cucumber, Red Onion, Red Wine Vinaigrette

PastaMushroom Ravioli, Mascarpone, Grana Padano, Sage

House-made Gnocchetti, Creamy Pesto, Oven Dried Tomato

House-made Creste di Gallo, Amatriciana Sauce, Calabrian Chili, Garlic, Tomato, Pecorino Pepato Cheese

Rigatoni Puttanesca

SidesRosemary Roasted Yukon Gold Potatoes

Sauteed Wild Mushroom Trifolati Creamed Spinach, Parmesan Cheese

Honey Roasted Baby Carrots Broccoli and Kale “Aglio and Olio”

Grilled Asparagus, Lemon, Hazelnut Saffron Basmati Rice

Mains Grilled Flank Steak, Roasted Fingerling Potato,

Salsa Verde

Hanger Steak, Wild Mushroom and Turnip Fricasse, Jus

Atlantic Salmon, Celery Root and Zucchini Puree, Hai covert, Sliced Toasted Almonds

Herb Crusted Sea Bass, Farro Risotto, Seasonal Vegetable

Organic Chicken Breast, Cheddar Polenta Cake, Roasted White Mushrooms

Whole Roasted Chicken Leg, Roasted Russian Banana Potatoes

Roasted Shrimp, Fried Cassava, Mojo Sauce

(Additional $12 per person)

SweetsCookie Jar with Housemade Cookie Selection

Pomegranate Cheesecake, Chocolate Sable Crust

Huckleberry Cake With Lemon And Honey Whipped Mascarpone

Chocolate and Butterscotch Bliss

Banana Cremeux With Gingersnap Crumble

Blood Orange Meringue Tart

THE NETWORK —— $77 per person

—— (2) Salads(1) Pasta(2) Mains(1) Side

(2) Sweets

IN THE CLOUD —— $88 per person ——

(2) Salads(1) Pasta(3) Mains(2) Sides

(3) Sweets

Create your own Lunch Buffet

Made Without Gluten

Vegetarian

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Start-Up Sandwich Buffet —— $68 per person ——

Salads(Choice of Two)

Little Gem, Little Vegetables, Smoked Ricotta, Avocado, Green Goddess

Mixed Tender Kales, Citrus Vinaigrette, Currants, Grana Padano

Mixed Greens, Cucumber, Blue Cheese

Spinach & Quinoa, Red Onion, Corn, Jalapeno Vinaigrette

Farro Panzanella, Focaccia, Roasted Tomato, Ligurian Olives, Cucumber, Red Onion, Red Wine Vinaigrette

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

Choice of Chips, Sweet Potato Fries or Parmesan Fries

Desserts(Choice of Two)

Chocolate Brownies

Assorted Cookies

Lemon Bars

Mini Cheesecake



Made Without Gluten

Vegetarian

Lunch Buffet SILICON VALLEY BUFFET—— $77 per person ——

Salad

Farro Salad, Tomato, Taggiasca Olives, Cucumber, Onion, Red Wine Vinaigrette

Cobb Salad, Iceberg Lettuce, Tomato, Cucumber, Red Onion, Avocado, Bacon, Blue Cheese, Smoked Ranch Dressing

Pasta

Rigatoni Puttanesca, Taggiasca Olives, Capers, Anchovy, Pelati Sauce

MainHerb Roasted Mary’s Chicken, Creamed Spinach, Roasted Potatoes

Seasonal Fish, Caponata, Cous Cous, Sun Dried Tomato Pan Roasted Polenta, Wild Mushrooms, Pecorino Fiore Di Sardo

Side

Garlic Sauteed Broccoli & Kale

Dessert Pomegranate Cheesecake, Chocolate Sable Crust

Milk Chocolate Fruit & Nut Bar,

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DOT COM BUFFET —— $77 per person ——

Salad

Red Quinoa, Dried Cranberry, Arugula, Feta, Oregano DressingStrawberry, Kale, Avocado

Pasta

Four Cheese Ravioli, Pelati Sauce, Basil, Smoked Mozzarella

MainGrilled Hanger Steak, Roasted Russian Banana Potatoes, Sauteed

Haricoverts, JusSea Bass Puttanesca, Taggiasca Olives, Capers, White Anchovies, Pelati

SauceEggplant Parmigiana, San Marzano Tomato Sauce, Fried Basil

Side

Grilled Asparagus

Dessert Banana Cremeux With Gingersnap Crumble

Milk Chocolate Fruit & Nut Bar,

HIGH TECH BUFFET—— $82 per person ——

Salad

Red Quinoa, Edamame, Arugula, Feta, Pickled Onion, Citronette

Greek Salad, Onion, Feta, Olives, Cucumber, Tomato, Oregano Vinaigrette

PastaHouse-made Gnocchetti, Creamy Pesto, Oven Dried Tomato

MainBeef Tenderloin, Fingerling Potato Contadina, Asparagus, Valdeon Cheese, Pinot Noir

Jus

Chicken Stroganoff, Forbidden Rice and Peas

SideHoney Roasted Baby Carrots

DessertHuckleberry Cake With Lemon, and Honey Whipped Mascarpone

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.


Bread Service Inlcluded.


Salads

Caprese, Fresh Tomato, Burrata Cheese, Genovese Pesto, Wild Arugula, Balsamic Reduction

Caesar, Romaine, Chopped Romaine Hearts, Shaved Parmigiana Reggiano, White Anchovies, Crostini, Traditional Dressing

Little Gem, Little Gem Lettuce, Charred Broccolini, Smoked Ricotta, Avocado, Green Goddess Dressing

Mixed Kale, Mixed Baby Kale, Dried Currants, Torched Feta, Citrus Wedges, Grana Padano Cheese

THREE COURSE —— $70 per person ——

(1) Salad (1) Main

(1) Sweet

FOUR COURSE —— $73 per person ——

(1) Salad (1) Soup or Appetizer

(1) Main (1) Sweet

Soups & Appetizers

Wild Mushroom Bisque, Whipped Mascarpone, Herb Croutons

Charred Tomato & Basil Soup, Truffle Butter Grilled Cheese

Butternut Squash & Curry Soup, Pan Roasted Scallops, Coconut Milk

Dungeness Crab Cake, Wild Rocket & Citrus Salad, Yuzu Beurre Blanc

Mains

Grilled Flank Steak, Roasted Fingerling Potato, Salsa Verde

Atlantic Salmon, Warm Tabouleh, Zucchini “Au Vierge”, Castelvetrano Olives and Lemon

Herb Roasted Chicken, Rancho Gordo Bean Cassoulet, Seasonal Vegetables

Pan Seared Duck Breast, Crispy Potatoes, Citrus Segments, Port Wine Reduction

Seared Ahi Tuna, Fennel, Cauliflower Puree, Frissee, Citrus Supremes


New Zealand Lamb Sirloin, Risotto Rosmarino. Roasted Heirloom Carrots, Jus


SweetsPomegranate Cheesecake, Chocolate Sable Crust

Huckleberry Cake With Lemon & Honey Whipped Mascarpone

Chocolate & Butterscotch Bliss

Banana Cremeux With Gingersnap Crumble

Blood Orange Meringue Tart

LUNC

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Plated Lunch

Made Without Gluten

Vegetarian





“DROP AND GO LUNCH”—— $70 per person ——

(Available to groups of 40 or less)

Salads: (Choice of one)

Mixed Greens, Spiced Walnuts, Cooked Balsamic, Seasonal Berries

Organic Red Quinoa, Edamame, Arugula, Feta, Pickled Onion Citronette

Sweet Gem, Seasonal Vegetables, Smoked Ricotta, Avocado, Green Goddess

Pasta:(Choice of one)

Mushroom Ravioli, Mascarpone, Grana Padano, Sage

Rigatoni Puttanesca, Taggiasca Olives, Capers, Anchovy, Pelati Sauce

Four Cheese Ravioli and Smoked Mozzarella

Main:(Choice of one)

Chicken Milanese, Roasted Seasonal Vegetables

Grilled Flank Steak, Roasted Fingerling Potato, Broccolini

Seasonal Fish, Caponata, Cous Cous, Sun Dried Tomato

Dessert:(Choice of one)


Huckleberry Cake With Lemon & Honey Whipped Mascarpone



“TO GO LUNCH”—— $68 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, Banana

Individual Bag of Chips and Soft Drink or Bottled Water

Salad Selections:(Choice of one)

Sweet Gem, Seasonal Vegetables, Smoked Ricotta, Avocado, Green Goddess Field Greens, Green Apple, Blue Cheese, Sultanas, Cooked Balsamic Vinaigrette

Organic Red Quinoa, Edamame, Arugula, Feta, Pickled Onion Citronette 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


STRAWBERRY STATIONMini Strawberry Shortcakes

Strawberry Smoothie Shooters

Fresh Strawberries

With Dipping Sauces

Dark, Milk and White Chocolate

— $25 —

CANDY STATIONSweet Tooth

Sour

Tangy

Nostalgic

— $15 —

NOT THAT FAR FROM LAHummus and Veggie Cones

House-made Tortilla Chips

Roasted Tomato Salsa, Tomatillo Salsa

Guacamole — $26 —

POPCORNButter Popcorn

Kettle Corn

Cheddar Cheese

— $15 —

ARTISANCheese and Charcuterie Cones

Dried Fruits and Nuts

Fresh Grapes— $32 —

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

Dipped Apple Slices

(Dark and White Chocolate)— $30 —

Recess


COOKIES AND MILK “BAR”Fresh Baked Cookies

Peanut Butter

Chocolate Chip

Oatmeal Raisin

Milk Station

(Option of Warm Cookies)— $20 —

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 $66/dozen

Brownies $66/dozen

House-made Granola Bars $70/dozen

Assorted Individual Granola Bars $6.50 per person

Assorted Candy in Individual Bags $5 per person

Assorted Energy Bars $6 per person

Individual Bags of Potato Chips, Terra Chips $6 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 $125/gallon

Iced Tea or Iced Green Tea $125/gallon

Lemonade $125/gallon {Strawberry, Lemon or Prickly Pear}

House-made Iced Latte and Hot Chocolate $125/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 $8 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

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Made Without Gluten

Vegetarian

Butler Passed Hors d’oeuvres

HORS

D’OE

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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—— $45 per person ——

HOTWarm Tomato Soup and Grilled Cheese

Vegetarian Pot Sticker Yakitori Chicken Satay

Pretzel Crusted Crab Cake, Radish, Hollandaise SauceBeef Sliders, KM Sauce, Tomato, White Cheddar Cheese

Herb Marinated Beef Satay Vegetarian Samosas

Pulled Pork on Steamed Bun, KimcheeJerk Chicken Spring Roll

Mushroom AranciniDevils on Horseback


COLDAhi Tuna Poke, Sesame Cone, Seaweed Salad

Smoked Salmon Rillettes with Chives, BaguetteSalmon Tartare, Yuzu, Wasabi TobikoBeef Tataki, Arugula, Peanut Sauce

Herbed Goat Cheese, Gold Beet, Thyme Little Tomato and Pearl Mozzarella “Caprese”

Seasonal Fish Crudo, PonzuGazpacho Shooter

Deviled Egg, Smoked Paprika, Salmon RoeTomato Bruschetta

Roasted Shrimp Cocktail (Additional $2 per person)

EIGHT SELECTIONS—— $58 per person ——

TEN SELECTIONS—— $70 per person ——


Made Without Gluten

Vegetarian

RECE

PTION

Reception Displays

THE BOARD —— $32 per person ——

Charcuterie (Mortadella, Prosciutto San Daniele, and Salame Nostrano)

Marinated Olives

Artisanal Pickled Vegetables

CHEESE SHOP —— $29 per person ——

Selection of Imported and Domestic Cow, Sheep and Goat Milk Cheeses

Crostini, Water Crackers, Dried Fruits and Grapes

A $250 labor and preparation charge will be applied to all reception functions for events under 25 people.


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—— $40 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

“LA CALLE” TAQUERIA —— $58 per person ——

TacosCarne Asada

Pollo En Mole (Chicken Mole) Camarones Diablo (Spicy Grilled Prawns)

Salsa Roja

Tomatillo Salsa

Guajillo Salsa

Guacamole, Green Onion, Limes, Pickled Red Onion

Corn Tortilla Chips

SEAFOOD BAR—— $55 per person ——

Shrimp

Scallops

Lemon and Lime Wedges, Tartare Sauce, Cocktail Sauce,

Red Wine Mignonette

Lobster


CUSTOM CANDY BAR —— $25 per person ——

Choose your Favorite Five Candies

{Two weeks’ notice required}

BAY AREA FUSION—— $55 per person ——

Pork & Vegetarian Pot Stickers

Fried Duck Wontons

Green Papaya Salad, Roma Tomato, Iceberg, Peanuts, Lime Vinaigrette, Cilantro

Garlic & Ginger Flank Steak

Fried Shishito Peppers, Sea Salt, Lemon Zest

Caramel Chicken “Clay Pot”

Jasmine Rice

SWEET SHOP —— $32 per person ——



Chocolate Bombe Tartelette

Milk Chocolate Fruit & Nut Bar

Passion Fruit Vanilla Tart

THE CARVERY Prime Rib with Horseradish Cream and Au Jus

— $35 per person —

Peppercorn Crusted NY Strip — $35 per person —

Beef Tenderloin with Bordelaise Jus — $40 per person —

Roasted Turkey, Breast & Thigh Served 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 BURGER BAR—— $54 per person ——

Short Rib Burger with Cheddar and Secret Sauce

Deistel Turkey Burger with Swiss and Bell Pepper Sauce

Chili Glazed Berkshire Pork Belly with Black Olive Aioli

Grilled Cheese, Smoked Mozzarella, Cheddar and Swiss with Truffle Butter

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

Fava Hummus

Toppings to include: Moroccan Ground Beef,

Sauteed Mushrooms, Hard Boiled Eggs, Fried Pita

Chips

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


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

All Salads served with a platter of sliced Herb Roasted Chicken

Optional Add OnSeasoned Tofu (Additional $6)

Cajun Seasoned Shrimp (Additional $9) Hanger Steak (Additional $11)

House Made Dressings (Choose 3)

Green Goddess Chipotle Vinaigrette

White Balsamic Vinaigrette Piquillo Pepper Vinaigrette Lemon Oregano Vinaigrette

Pesto Ranch Organic Peanut Sauce

RECE

PTION —— $49 per person ——

Pick it... Dress it... Shake it!


Made Without Gluten

Vegetarian

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 —— $109 per guest ——

(2) Salads or Soups(1) Pasta(2) Mains

(2) Sweets

SILICON VALLEY —— $132 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, Seasonal Vegetables, Ricotta Salata, Green Goddess

Mixed Greens Salad, Smoked Almonds, Blue Cheese, Red Wine Vinaigrette

Farro Salad, Oven Roasted Tomato, Taggiasca 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


Made Without Gluten

Vegetarian



Dinner Buffet(continued)

Pasta

House-made Pasta, Amatriciana, Pecorino Cheese

Mushroom Ravioli, Mascarpone, Grana Padano, Sage, Pine Nuts

Rigatoni Puttanesca, Capers, Olives, Anchovies, Herbs

Talleggio Risotto, Pickled Blueberries, Vincotto

Quattro Formaggi Ravioli, Pelati Sauce, Basil, Smoked Mozzarella

House-made Gnocchetti, Creamy Pesto, Oven Dried Tomato

Mains AIR

Lemon and Rosemary Roasted Mary’s Chicken Breast, Warm Quinoa Salad, Vincotto, Charred Eggplant Puree

Roasted Chicken Breast, Barley, Asparagus, Caramelized Onion Jus


WATER

Seasonal Catch, King Trumpet Mushroom Stew, Arugula Pesto

Miso Marinated Black Cod, Bok Choy, Shitake Mushrooms, Sunchoke Puree

Roasted Halibut, Moroccan Spiced Cous Cous, Tagine Vegetables

Colossal Prawn, Banana Saffron Crema, Parsley Coulis, Israeli Cous Cous (Additional $10 per person)

LAND

Herb Grilled Hanger Steak, Blue Cheese Mashed Potato, Marsala Jus, Seasonal Vegetables

Braised Short Rib, Crushed Yukon Potato, Swiss Chard, Jus

Lamb Sirloin, Trumpet Mushroom, French Lentils, Cabernet Jus, Pistou

Pastrami Spiced NY Steak, Garlic Potato Puree, Horseradish Cream and Tobacco Onion (Additional $15 per person)

Beef Tenderloin, Fingerling Potato Contadina, Asparagus, Valdeon Cheese, Pinot Noir Jus (Additional $30 per person)

Sweets

Pumpkin Gateau, Greek Yogurt & Candied Walnuts

Milk Chocolate Fruit & Nut Bar, Fresh Orange & House Made Granola

Chocolate Bombe Tart, Creme Fraiche & Chocolate Sauce

Honey Ginger Cake With Lemon Cream


Passion Fruit & Vanilla Tart

Caramel Apple Spice Cake, Old Fashioned 24 Hour Apple Butter & Fleur De Sel


Made Without Gluten

Vegetarian

Starters

Caprese, Buratta Mozzarella, Arugula, Pesto, Balsamic Reduction

Little Gem, Little Vegetables, Ricotta Salata, Avocado, Green Goddess

Caesar, Romaine, White Anchovies, Croutons, 65 Degree Egg, Shaved Parmesan, Caesar Dressing

Charred Burrata, Heirloom Beets, Vincotto, Basil Oil

Mixed Greens, Citrus Segments, Shaved Fennel, Candied Pecans, Citrus Vinaigrette

Mixed Kale, Citrus Vinaigrette, Currants, Grana Padano

Charred Romaine Caesar, Pancetta, Vacche Rosse

Soups & AppetizersWild Mushrooms Bisque, Whipped Mascarpone, Herb Croutons

Charred Tomato & Basil Soup, Truffle Butter Grilled Cheese

Butternut Squash & Curry Soup, Pan Roasted Scallops, Coconut Milk

Dungeness Crab Cake, Wild Rocket & Citrus Salad, Yuzu Beurre Blanc

DINNE

RTableside Service

Tableside 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.


THREE COURSE PLATED DINNER

—— $105 per person ——

(1) Starter (1) Main

(1) Sweets

FOUR COURSE PLATED DINNER

—— $118 per person —— (1) Starter

(1) Soup or Appetizer (1) Main

(1) Sweets

FIVE COURSE PLATED DINNER

—— $128 per person ——

(1) Starter (1) Soup or Appetizer

(1) Intermezzo (1) Main

(1) Sweets

Made Without Gluten

Vegetarian



DINNE

RPlated Dinner

(continued)

Mains AIR

Lemon and Rosemary Roasted Mary’s Chicken Breast, Quinoa, Mosto, Charred Eggplant Puree


Roasted Chicken Breast, Barley, Royal Trumpet Mushrooms, Caramelized Onion Jus

WATER

Atlantic Salmon, Roasted Tomato Polenta, Shaved Fennel, Beet and Balsamic Reduction

Sustainable Striped Bass, Fregola, Chickpea, Tomato, Cucumber, Seafood Fume

LAND

Lamb Sirloin, Trumpet Mushroom, French Lentils, Cabernet Jus, Pistou

Beef Tenderloin, Potato Gratin, Asparagus, Roasted Carrots, Veal Jus


Grilled Pork Chop, Cranberry Beans and Parsley Pesto

Pastrami Spiced NY Steak, Garlic Potato Puree, Horseradish Cream and Tobacco Onion


Roasted Rack of Lamb, Sauteed Escarole, Zataar Spiced Fregola


Duo Entrée

Beef Tenderloin and Roasted Salmon, Goat Cheese and Chive Mashed Potato, Roasted Heirloom Carrots and Asparagus

(Additional $25 per person) Intermezzo

Lemon Sorbet with Prosecco

Seasonal Sorbet with Ice Wine

Sweets Pumpkin Gateau, Greek Yogurt & Candied Walnuts

Milk Chocolate Fruit & Nut Bar, Fresh Orange & House Made Granola

Chocolate Bombe Tart, Creme Fraiche & Chocolate Sauce

Honey Ginger Cake With Lemon Cream


Passion Fruit & Vanilla Tart

Caramel Apple Spice Cake, Old Fashioned 24 Hour Apple Butter & Fleur De Sel


Made Without Gluten

Vegetarian




CHOPPED STEAK HOUSE—— $125 per person ——

(Available to groups of 40 or less)

Salad:(Choice of One)

Baby Iceberg Wedge, Grilled Onion, Blue Cheese, Ranch

Or

Arugula Salad, Frisse, Cherry Tomato, Sherry Vinaigrette

FARM TO TABLE—— $110 per person ——

(Available to groups of 40 or less)Tableside choice mains are an additional $20 per person per option.

Placecards denoting the entree selections are required at $5 each or provided by client.

Starters:

(Choice of One)Baby Beet Salad, Watercress, Frisse, Candied Walnuts, Valdeon Cheese, Citrus Vinaigrette Mixed Root Vegetable Salad, Shaved Fennel, Carrots, Beets, Arugula, Creamy Dill Dressing

Mains:(Choice of One)

Mary’s Organic Chicken, Garlic Sauteed Escarole, Roasted Maitake Mushroom

Or

Striped Bass, Parmesan Prosciutto Brodo, Squash, Wild Mushrooms

Or

New York Steak, Balsamic Braised Raddichio Treviso, Oven Roasted Garlic


Dessert Selection:Chocolate & Butterscotch Bliss

Dinner

Sides

Vegetable(Choice of One)

Grilled Asparagus

Herb Roasted Squash

Broccolini

Potatoes(Choice of One)

Roasted Garlic Mashed

Herb Roasted Yukons

Crushed Fingerling Potato

Main:(Choice of One)

Beef Tenderloin

Or

NY Strip (Additional $15 per person)

Or

Duo of Tenderloin & Lobster Tail

Red Wine Jus Peppercorn


Dessert:Chocolate Bombe Tart, Creme Fraiche & Chocolate Sauce

Made Without Gluten

Vegetarian



DRINK

S

BUBBLESSparkling

Gancia – Prosecco – DOC, Italy * $48

Code Rouge Gerard Bertrand France - White France $80

Domaine Carneros-Brut-Carneros, California $89

ChampagneLouis Roederer – Brut Premier – Champagne, France $100

Veuve Clicquot – Ponsardin – Champagne, France $160

WHITESChardonnay

Trinity Oaks – California *$48

The Monterey Vineyards – California *$52

Kumeu River – Auckland New Zealand *$56

Jordan – Sonoma, California $79

Thomas Fogarty – Santa Cruz Mountains, USA $61

Iconoclast “Four Seasons Private Label” – Russian River Valley, California *$66

ZD – Napa, California $110

Chalk Hill – Sonoma, California $110

Cakebread Cellars – Napa, California $100

Dutton Goldfield Rued Vineyard – Russian River, California $104

Jayson by Pahlmeyer – Napa, California $116

Flowers – Sonoma, California $120

Other WhitesCantina Andriano – Pinot Grigio – Alto Adige DOC, Italy *$56

R Riesling Kabinett – Reisling – Pflaz, Germany *$54

Warwick Professor Block – Sauvignon Banc – Stellenbosch, South Africa *$58

Illumination By Quintessa – Sauvignon Blanc, Napa,California $84

Sancerre – Domaine Vacheron – Loire, France $95

DrinksREDS

Cabernet Sauvignon Maggio Family Vineyards– Lodi, California *$48

Smith and Hook – Central Coast, USA $58

Avalon – Napa Valley, California *$60

Iconoclast “Four Seasons Private Label” –Napa, California *$72

William Hill – Napa, California $97

Jordan – Sonoma, California $125

Silver Oak – Alexander Valley, California $165

Inglenook Cask – Napa Valley, California $130

Pinot NoirSteel Head Vineyards – California *$52

Babcock – California $62

Gloria Ferrer – Carneros, California *$64

Brandborg – Oregon, USA $68

Row Eleven – Russian River Valley, California *$68

Schug – Carneros, USA $75

Emeritus Hallberg Ranch – Russian River, USA $88

Joseph Phelps Freestone – Sonoma, California *$105

Flowers – Sonoma, California $119

Other Reds Red Diamond – Merlot- Washington, USA *$52

Massimo – Malbec, Mendoza, Argentina $55

Paso Creek – Merlot- Paso Robles, California *$56

Margaux du Chateau Margaux – Bordeaux, France $199

*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.


Drinks (continued)

PREMIUM BRANDS DELUXE BRANDS ULTIMATE BRANDSSmirnoff Vodka Absolut Vodka Belvedere Vodka

Cruzan Rum Bacardi Rum Myer’s Rum

Cuervo Gold Tequila Sauza Hornitos Tequila Patron Silver Tequila

Beefeater Gin Tanqueray Gin Bombay Saphire Gin

Jim Beam Whiskey Makers Mark Whiskey Knob Creek Whiskey

JW Red Scotch Dewers White Scotch JW Black Scotch

Trinity Oaks Chardonnay Seagrams 7 Crown Whiskey Crown Royal Whiskey

Maggio Family Cabernet Sauvignon Iconoclast Chardonnay Flowers Chardonnay

Gancia Prosecco DOC Iconoclast Cabernet Sauvignon William Hill Cabernet Sauvignon

Babcock Pinot Noir Louis Roederer Brut

Sparkling Code Rouge Gerard

DOMESTIC ANDSPECIALTY BEERSBudweiser

Coors Light

Corona

Heineken

Amstel Light

Lagunitas IPA

Anchor Steam

Sierra Nevada

Cordials $16 Soft Drinks $7

Domestic Beer $7 Mineral Waters $7

Specialty Beer $8 Juices $7

HOSTED BARPremium Wines $48 Deluxe White Wine $66 Ultimate White Wine $120

Premium Sparkling Wine $48 Deluxe Red Wine $72 Ultimate Red Wine $97

Premium Cocktails $15 Deluxe Sparkling Wine $80 Ultimate Sparkling Wine $100

Deluxe Cocktails $17 Ultimate Cocktails $19

Four Seasons Hotel Silicon Valley | EVENT MENU 24$250 per Bartender for four (4) hours, $35 per hour thereafter.


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 Attednats/Carvers - $250 per Attendant. Required where noted in Banquet Menus.

Coat RoomCoat room attendants are available upon request at $250 per attendant (minimum of 4 hours required).

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 InventoryThe Hotel’s convention inventory is supplied at no charge. If however, your requirements are larger than the Hotel supplies, Four Seasons Hotel Silicon Valley will not be responsible for renting equipment or for any costs incurred. Please note that the Hotel’s entire inventory of equipment is not available for a single group, but shared with all other groups on property at the time of your meeting.

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 & 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.

HostessRegistration or Escort Card Table $250 per attendant for four (4) hours, $100 per hour thereafter.

Labor Fee - $250 per event Charged for events with fewer than 25 guests guaranteed.

LinenFour Seasons Hotel Silicon Valley offers floor length white linens for your event. Special colors, patterns, or designs may be obtained 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 and additional facility fee.

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.


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 licensees within the facilities or is determined to be offensive or otherwise violates the terms, or the rules and regulations , or license agreement.

Off Premises CateringFour Seasons Hotel Silicon Valley is pleased to offer our catering services to any event, at any location. Please contact your hotel representative for additional information and details.

OvertimeEvents after 2am and/or 6.5 hours of service - $35 per Waiter per hour.

PackagesPackages & boxes for functions may be delivered to the Hotel three working days 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 $2.00 per box.Your Catering Representative 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 $13 per car for all events. Hotel requires hosted valet parking for all functions due to limited amount of self parking available.

Piano TuningRequired prior to use of Hotels’ Baby Grand - $250 per Tuning per Piano.

PricesThere will be an applicable 15.75% service charge, 8.25% administrative charge & a current sales tax rate on all food and beverage items. A labor charge of 250 is applied to food functions if fewer than (20) guests are guaranteed.

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 & not collected, without prior arrangements with the Hotel, will be disposed of. Security Personnel may be arranged through your

Catering Representative.

Security OfficesOne officer for four (4) hour minimum call per officer - $75 per hour.Required for all-night set-ups & 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 $45 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 $200 will be applicable for the first three hours, and a charge of $45 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 $2.00 applies for each additional box beyond that point. Additional labor fees may apply for large shipments and objects.

Special Catering ServicesYour Catering Representative can assist you in arranging décor, floral arrangements, entertainment & other special services.

Special Occasion CakesOur executive pastry chef will be happy to design and prepare your special occasion cake beginning at $8.00 per person.

Special ServicesShould you require entertainment, floral arrangements, decorations, or ice carvings, your Catering Manager will be happy to assist you.

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 8.75%Service Charge 15.75%Administrative Charge 8.25%Prevailing Tax 8.75%Administrative Surcharge 22.5%

Trade Show Set-UpUnder 10 tables complimentary,10-20 tables - $2,000.


Inspirational EventsI’ve spent a lot of time collaborating with my clients to create unforgettable events. I set forth on creating the follow pre-designed event

enhancement options specifically for those clients looking to improve the impact of their events with ease.

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 suite, so she pursued

a degree in fine arts and graphic design all while working at the 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 playing a role in executing elaborate events 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 party!

Documents

FALL & WINTER EVENT MENU - Four Seasons€¦ · innovative menus showcasing the culinary vibrancy of the region. Chef Eric Keppler Executive Pastry Chef Born and raised in small town