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“IF YOU SEE A FORK IN THE ROAD … USE IT!”— CHEF CHRISTIAN
OUR STORIES — BALTIMORE INNER HARBOR
TASTE EXPLORE ENGAGE TOAST
CITY FLAVORS:LOCAL & TRENDY SIPSB'MORE BITESSWEET STORIES
FLAVOR
SPIRITED REVITALIZATION
EXPERIENCE BALTIMORE'S BEVERAGE RENAISSANCE
FALL 19 // WINTER 20
CHARM CITYLET THEM EAT
SMITH ISLAND CAKE
2
STORIES & MENUS of Baltimore Inner Harbor
FALL 19 // WINTER 20 • 1
At Hilton, we like to think the best meetings and
events go beyond four walls or the 9-to-5 business day.
When thoughtfully planned-when designed to WOW–they
inspire ideas and action, turn peers into friends, create
shared memories and leave an indelible impression on
everyone involved.
Like all of the special places and destinations you’ll
discover when staying at a Hilton hotel, Baltimore offers an
abundance of things to do, sights to see and unique settings.
The sky’s the limit, and we want you to enjoy the best Hilton
and this city have to offer.
That’s why we’re delighted to bring you this issue of
FLAVOR, where you’ll find our Baltimore stories, our Fall 2019/
Winter 2020 menus and our Chefs’ choices for things to taste,
explore, engage and toast.
Think of FLAVOR as your digital concierge with locally
inspired menus and other special food and beverage offerings
to help you create an unforgettable experience for your
clients or attendees.
Come and explore with us on these pages. Together,
we’ll create a whole new flavor for your next meeting or even
one curated for you in a space only Hilton can provide.
Welcome to Baltimore
PUBLISHED PRICING VALID THROUGH MARCH 2020. Pricing does not include service charge, gratuity and taxes that are applicable at the time of your event (see current rates in the Important Things To Know portion of this magazine). Unless indicated otherwise, the following time periods are reflected in the pricing: maximum of 90 minutes of service included in pricing, additional charges apply for events beyond 90 minutes in duration.
Hilton Baltimore Inner Harbor 401 West Pratt StreetBaltimore, MD 21201+1 443 573 8700
2
STORIES & MENUS of Baltimore Inner Harbor
tasteexploreengagetoast
FALL 19 // WINTER 20 • 3
4 | Executive Chef Christian Gallice’s
“The Family Business”
7 | Chef Gallice’s “Rockfish with Tarragon
Jus, Carrot-Ginger Foam and Roasted
Rosemary Potatoes”
8 | Sous Chef Mila Rose Chavez’s
“Cooks Don’t Cry”
9 | Chef Mila’s “Chicken Pastel”
11 | Breakfast Buffets
14 | Plated Breakfasts
17 | Eat Like A Local
19 | B'more Breaks
21 | Chef Trevon’s List of Best
Baltimore Breweries
22 | Meet with Purpose
25 | Mindful Eating Breaks
26 | À La Carte Break Selections
28 | Charm City FLAVOR Challenge
30 | Monday Lunch – South of the Border
33 | Tuesday Lunch – Baltimore Buffet
34 | Wednesday Lunch – Little Italy
37 | Thursday Lunch – Baltimore Comfort
38 | Friday Lunch – Inner Harbor
41 | Saturday Lunch – Patterson Park
42 | Sunday Lunch – Port Covington
44 | Plated Lunches
46 | Zero Proof: A Conscious Choice
for a Meaningful Gathering
48 | Best of Baltimore: B'More Bites
50 | Reception Menus
55 | Chef Christian’s Charm City Seafood Spots
56 | Dinner Buffets
58 | Plated Dinners
61 | The Renaissance of the Baltimore
Beverage Scene
62 | Bar Experiences
64 | Curated Bar Experiences
67 | Curated Cocktails
68 | Wine Journeys
70 | Important Things to Know
Table of Contentstaste
exploreengagetoast
Vegetarian
Vegan
No added gluten
4
COOKING IS IN MY BLOOD. My parents put me to work in the family restaurant when I was just six years old. I puttered around waiting tables, but I had a bad habit of dropping things. One day, I spilled an entire tray of drinks on a patron, and that was when we decided that my talents would be better utilized in the kitchen. My passion for the food and beverage industry only grew from that point on. I did not have the typical high school experience; I attended a boarding school with a focus on culinary. As a part of our training, we had to complete a three-month internship every summer. My first internship was at a fine dining restaurant where the emphasis was on tableside service and presentation. I learned everything from how to dress salads, steaks and flambé crepes Suzette as a tableside art. This is a skill that I have carried with me throughout my career and instill in my staff to this day. Food should not only taste great, but should appeal to all of the senses.
Early on, I learned that cooking seafood was what I enjoyed most. One of my favorite things to cook with my parents in their restaurant was blue-eye trevalla. After relocating to Baltimore, I was pleasantly surprised at the abundance of seafood the city has to offer. My new favorite twist on a local Baltimore dish is Rockfish with tarragon jus, carrot-ginger foam and roasted rosemary potatoes.
The Family Business EXECUTIVE CHEF CHRISTIAN GALLICE
FALL 19 // WINTER 20 • 5
Chef Christian Gallice’s culinary career began in his parent’s restaurant in France. After learning the ropes at home, he studied at a culinary boarding school. Upon finishing his formal culinary education, Chef Christian served in the French Navy on a small destroyer. He then went on to work in various restaurants and hotels to include a Three-Star Michelin restaurant, a boutique hotel in Geneva and a casino and ski resort. Eventually making his way across the pond, he took his first position in Boston. Chef Christian joined the Hilton family in 1989 and opened the Hilton Baltimore Inner Harbor as Executive Chef in 2008.
STORIES & MENUS of Baltimore Inner Harbor
6
STORIES & MENUS of Baltimore Inner Harbor
FALL 19 // WINTER 20 • 7
DIRECTIONS
Pee Wee Potatoes• Blanch the potatoes, cool and
toss in 1 tbsp. olive oil
• Season with salt and pepper
• Roast in a preheated oven (350°).
Roast until done and hold
until serving
Rockfish• Season with salt and pepper,
brush with olive oil and sear on
both sides
• Finish in the oven to
preferred doneness
• Remove from cooking pan and
reserve until serving
Tarragon Jus• In the same pan, add the diced
shallots, cook until transparent
deglaze with the white wine, add
the chopped tarragon and reduce
by half, squeeze the half lemon
and remove from the stove
• Add the softened butter and let
melt by swirling the pan, butter
should not break.
• Pour the sauce in a smaller
container, cover and hold hot
until serving
Squash Blossoms• Dip in the tempura batter and fry
at 350° until golden in color
• Rest on paper towel and
keep warm
Carrot Foam• Sauté the leeks, add ginger, salt
and pepper to taste, water and
simmer for approx. 2 mins; remove
from stove, pass through a fine
mesh strainer to keep the juice
only, and cool down in an ice bath
• Place in a tall narrow container,
add the carrot juice and
soy lecithin
• Blend with an immersion blender;
foam will start forming at the top.
Continue blending until there is
enough foam for 4 plates
Asparagus• Blanch in salted, boiling water until
al dente, remove from the water
and keep warm until serving
For the Plate• Place the potatoes in the center
of the plate, place the rockfish on
top, arrange the squash blossoms
and asparagus around the fish
• Pour the carrot foam on top of
the fish and sprinkle with chives
and flowers
Served with carrot-ginger foam
and roasted rosemary potatoes
Serves 4 people
INGREDIENTS• 4 pieces skinless, boneless
Rockfish filet, 5 oz. each
• 4 shallots, finely diced
• 1 sprig tarragon, fresh, stemmed
and chopped
• 2 oz. dry white wine
(chardonnay preferred)
• ½ lemon
• 2 oz. unsalted butter; softened
• 4 squash blossoms
• 2 cups Tempura batter
• 1 tbsp Chives and edible flowers,
chopped
• 16 each pee wee new potatoes
• 1 cup olive oil
• 16 asparagus, trimmed
• Salt to taste
• Pepper, freshly ground to taste
Carrot Foam• 1/8 cup Leeks, chopped
• 1 tsp Ginger, fresh, finely grated
• 1 cup Water
• 5 grams Soy lecithin powder
• 2 cups Carrot juice
• Salt and white pepper to taste
Garnish• 1 tbsp Chives, chopped
• 1 tbsp Edible flowers petals
Chef Gallice’s ROCKFISH WITH TARRAGON JUS
8
I GREW UP IN PAMPANGA, A PROVINCE IN THE PHILIPPINES KNOWN FOR ITS GREAT CUISINE . During my childhood, I spent a lot of time with my aunt who had her own catering business. I remember watching her in amazement and wanting so badly to cook alongside her, but all I could do was watch. I still hear echoes of her yelling at the cooks for not cutting the vegetables uniformly enough. My aunt was a perfectionist and always taught me that critiques in the kitchen make you a first-class chef. Even though I was too young and too small to work in the kitchen, I decided to try my hand at cooking. While no one was looking, I lifted a scalding hot pot handle and burned my hand. Although it hurt, I didn’t cry because I knew that a “first-class chef” would power through and keep cooking. From that moment on, I knew that I had what it would take to be a professional chef.
CooksDon’t Cry SOUS CHEF MILA ROSE CHAVEZ
FALL 19 // WINTER 20 • 9
INGREDIENTS• 2 tbsp unsalted butter
• ½ cup garlic, minced
• 1 cup red onion, diced ¼”
• ½ cup Chorizo Bilbao (Filipino dry
pork sausage)
• 3 lbs skinless chicken breast, 1” cubes
• 2 tbs chicken base
• 10 oz. can Campbell’s cream of
mushroom soup
• 1 cup canned water chestnut, diced ½”
• 1 cup button mushroom, sliced
• 1 can spam, diced ½”
• ½ cup corn kernels
• ¼ cup dried raisins
• 2 10 oz. cans Nestle all-purpose cream
• Salt and pepper to taste
Chef Mila’s CHICKEN PASTEL
DIRECTIONS1. In a medium-sized pot, melt the
butter to sautéed the garlic and
onions. Add a pinch of salt.
2. Add chorizo to render the fat.
3. Add the chicken base and chicken
breast. Let it simmer for 10 minutes
while stirring constantly.
4. Add the rest of the ingredients and
simmer until chicken is cooked.
Stir occasionally.
5. Season with salt and pepper to taste.
Chef Mila studied the culinary arts in the Philippines and opened her own bar and restaurant at the age of
19. She became a research and development chef for
Rational and Irinox, but wanted more, so she moved
to the US to pursue an internship. It was there that she met her husband. After her internship, she started as an entry level cook and worked her way up to Sous Chef after three years. She moved to Baltimore where
she is currently raising her playful toddler while
balancing mom and chef life.
STORIES & MENUS of Baltimore Inner Harbor
10
AM/PM BREAK MENUS
BREAKFAST MENUS
FALL 19 // WINTER 20 • 11
Breakfast Buffets Minimum 25 people. Maximum of
120 minutes of service. A service fee
of $150 will be applied for groups
under 25 people.
The Fort McHenry Continental:
assorted breakfast pastries |
homestyle muffins | butter and
fruit preserves | seasonal sliced
fruit | freshly squeezed orange and
cranberry juices | freshly brewed
regular and decaffeinated coffee
with flavored syrups | selection of
herbal teas $35 per person
The Camden Yards Continental assorted muffins | butter and fruit
preserves | plain, cinnamon-raisin and
everything bagels | herbed and plain
cream cheeses | seasonal sliced fruit |
assorted individual fruit yogurts
| assorted granola bars | freshly
squeezed orange, grapefruit and
cranberry juices |
freshly brewed regular and
decaffeinated coffee with flavored
syrups | selection of herbal teas
$39 per person
Breakfast – On The Run…
muffin of the day | hard-boiled egg |
low-fat fruit yogurt | banana |
individual bottle of fruit juice | freshly
brewed regular coffee, decaffeinated
coffee or a selection of flavored teas
in a "to-go" cup
$34 per person
Make it a Tasty and Toasty Start to the Day Egg McHilton Sandwich English muffin, baked egg, bacon,
cheddar cheese $10 each
The Hampden Breakfast Sandwich English muffin, baked egg, spinach,
tomatoes, mozzarella cheese $10 each
Penn Station Wrap flour tortilla, scrambled egg, chicken
sausage, mozzarella cheese $11 each
Harbor East Croissant
croissant, scrambled eggs, country
ham, onions confit, Gruyère cheese $11 each
Mount Vernon Bagel
smoked salmon-herb schmear, red
onions, tomatoes, capers $13 each
Avocado Toast
country bread, hard-cooked egg,
avocado, marinated feta
$13 each
Sides
Chesapeake Potatoes
sliced potatoes, old bay, onions, bell peppers
Russet Potatoes
caramelized onions, parsley, scallions, sea salt
Red Potatoes
scallions, rosemary, thyme
Cheddar Grits
Papa Tom’s stone-ground grits, cheddar cheese,
green onions
Breakfast Risotto
ancient grains, wild rice, mozzarella cheese,
Parmesan
Breakfast Meats
select two: applewood bacon | Canadian bacon | pork
sausage links | pork sausage patties | chicken apple
sausage | turkey sausage | turkey bacon | country ham
Baltimore Two Buffet
choice of two hot entrées, two sides
$48 per person
Baltimore Three Buffet
choice of three hot entrées, two sides
$54 per person
Action Stations
additions to breakfast buffet: omelets |
pancakes | waffles
$19 per person | attendant required $185
Breakfast Buffets Minimum 25 people. Maximum of 120 minutes
of service. A service fee of $150 will be applied
for groups under 25 people.
Included in all buffets:
assorted breakfast pastries and home style muffins with
butter and fruit preserves | individual plain and flavored
yogurts | select two juices: orange, grapefruit, tomatoes,
or cranberry | coffee, decaffeinated coffee, tea
Hot Entrées
Scrambled Eggs Substitute egg beaters, egg whites
Scrambled Eggs
cheddar cheese blend, fresh herbs
Hard-Boiled Farm-Fresh Eggs
Vegetable Frittata
Toy Box tomatoes, baby kale, marinated feta cheese
Bacon Frittata
applewood bacon, shredded potatoes, bell peppers,
mozzarella cheese blend
Chilaquiles
corn tortilla layered with scrambled eggs, chorizo,
ranchero sauce, Cotija cheese, pico de gallo
Buttermilk Pancakes
sweet butter, warm maple syrup
Whole Wheat Pancakes
candied walnuts, butter, warm maple syrup
Cinnamon Roll Bread Pudding
Tahitian vanilla bean, powdered sugar frosting, syrup
Cheese Blintz
ricotta, mascarpone, strawberry-balsamic marmalade
AM SIPS AND BREWS
Spice up the morning with the perfect AM beverage!
Tea Bar custom loose tea blends and steeped tea press with healthy stir-ins such as honey, lavender and ginger
Pressed Juice is all the craze right now and we have a variety of flavors to bring energy to your event
Plant-based milks such as oat, almond and flax are available for coffee or cereal stations
12
BREAKFAST MENUS
FALL 19 // WINTER 20 • 13
14
Plated Breakfasts Minimum 15 people. Maximum of 120
minutes of service. A service fee of
$150 will be applied for groups under
15 people.
Plated breakfasts include
orange juice, freshly brewed
coffee and tea service.
All-American Scrambled Eggs
breakfast potatoes, pork
sausage or bacon
$39 per person
B’more Frittata
season’s best vegetables, breakfast
potatoes, pork sausage or bacon
$42 per person
Lata Strata
peppers, spinach, breakfast
potatoes, pork sausage or bacon
$42 per person
French Toast
mixed berry compote, butter, warm
maple syrup, pork sausage or bacon
$40 per person
Crepe “Enchilada” Bake
ricotta, mascarpone, strawberry-
balsamic marmalade, sausage
or bacon
$40 per person
Savory Scallion Potato Cakes
fried chicken tenderloin,
spicy maple syrup
$51 per person
Kitchen Sink Hash
breakfast meats, scrambled eggs,
shredded potatoes, cheddar
cheese blend
$51 per person
Heart-Healthy Hash
season’s vegetables, scrambled egg
whites, shredded potatoes, firm tofu,
vegan cheese
$52 per person
EnhancementsPreset starter enhancements to
our plated breakfast, served as
individual tapas style, pricing in
addition to plated breakfast.
sliced melon and berry salad,
toasted coconut
$4 per person
seasonal fruit salad, bursting honey
boba pearls
$14 per person
yogurt, berry and granola parfait,
season’s best berries
$8 per person
Family Style Additions
assorted artisan pastries and
breakfast breads | fresh fruit
preserves | whipped butter
$70 per platter | serves 10
seasonal diced fruit
$90 per bowl | serves 10
berry bowl | toasted coconut
$120 per bowl | serves 10
smoked salmon | fish roe | creme
fraiche | red onions | capers | garden
tomatoes | lavosh crackers
$190 per platter | serves 10
FALL 19 // WINTER 20 • 15
BREAKFAST MENUS
16
STORIES & MENUS of Baltimore Inner Harbor
FALL 19 // WINTER 20 • 17
AT HILTON BALTIMORE INNER HARBOR,we are grateful to be a part of a beautiful, coastal
ecosystem and we do everything in our power to take
care of the place we call home. Over the past 10 years, we
have grown our sustainable efforts to include our 30,000
square foot green roof and local sourcing efforts. We
pride ourselves in taking care of both our Guests and
the environment.
Integrating local products and using fresh seasonal
produce and other ingredients are emerging as a
significant focus of our food and beverage program. A
shift to more sustainable and healthier cuisine offers our
Guests unique opportunities to experience a greater
connection to our location.
The hotel has been vetting multiple on-site renewable
energy resources since its opening in 2008 and
continues to do so to this very day. From steam energy
to chilled water cooling, we are always looking for new
ways to minimize our impact on the environment.
Eat Like a Local
18
AM/PM BREAK MENUS
BATIMORE BEVERAGES
No trip to BMORE is complete without fun drinks and a view of the Inner Harbor
Perfect Pairing for your Baltimore Break, a Crush Station. A
Maryland classic drink using either Orange or Grapefruit juice
for a refreshing beverage
Preakness Punches such as a Black Eyed Susan
Enjoy various cocktails inspired by the
famous Triple Crown Race, Preakness,
which occurs every May in Baltimore
FALL 19 // WINTER 20 • 19
B'moreBreaksPackaged break minimums are 25
people for up to 30 minutes of service.
A service fee of $150 will be applied for
groups under 25 people
Baltimore BreakBerger cookies | Cow Tales | hot crab
artichoke dip with pita chips | Old Bay
potato chips
$28 per person
Tea Time in the Yardfreshly baked scones, Devonshire
cream | mixed seasonal fruits and
berries | smoked salmon mousse and
dill blini
$24 per person
Crisp Breakapple cranberry crisp | potato chips
with onion dip | Rice Krispies treats |
chocolate dipped salted pretzel sticks
$27 per person
Comforting Cupcakesassorted cupcakes to include:
Oreo | lemon | orange
$25 per person
Let’s Play Ballwarm soft pretzels with sea salt and
mustard | popcorn and peanuts |
Cracker Jacks | Old Bay tortilla chips
with scallions, tomatoes and spicy
cheese sauce | root beer
$27 per person
Cookie Jar Break assorted freshly baked cookies
to include: chocolate chip |
oatmeal raisin | macadamia nut
$25 per person
Orange Breakorange cupcakes | orange jelly beans |
orange donut holes | orange creamsicles |
oranges | orange aqua fresca
$28 per person
Purple Breakblueberry coffee cake | purple pretzel
sticks | grape jelly beans | M&Ms |
grape clusters | dark chocolate kisses |
blueberry lemonade
$25 per person
Chocolate Attackchocolate turtle brownies | chocolate
chip cookies | salted chocolate-covered
pretzels | chocolate-covered espresso
beans | hot chocolate
$28 per person
20
STORIES & MENUS of Baltimore Inner Harbor
FALL 19 // WINTER 20 • 21
UNION CRAFT BREWING Credited with being the first craft brewery to open in city limits in 30 years, Union has been setting trends since it opened in 2012. The brewery recently expanded and moved its home into a former Sears & Roebuck Plant. The new location allows for triple the brewing capacity, a music venue, as well as an adjacent makerspace and marketplace for local startups called Union Collective. Chef Trevon’s favorite: Duckpin Pale Ale, The Baltimore Original
THE BREWER’S ARTThis famed brewpub is known for having two distinct floors: an open, bright top level predominantly for diners and a dark cavernous space below predominantly for drinkers. But what’s really important is the third floor, aka the basement, where Brewer’s has been producing amazing beer since the fall of 1996. Chef Trevon’s favorite: Resurrection
HEAVY SEAS The pirate-themed brewery is located in an industrial area of South Baltimore, where it produces 34,000 barrels a year in its massive space. They also offer free brewery tours that finish up in the recently renovated taproom.Chef Trevon’s favorite: Loose Cannon IPA
OLIVER BREWERY COThough Oliver has been brewing its ales in Baltimore since 1993, it’s the newest developments that have everyone most excited. For the longest time, Oliver brewed its brews across the street from our hotel at the Pratt Street Ale House, but the brewery’s overwhelming popularity has forced the company to expand. That led them to purchase an old ice factory in an off-the-radar area of Northeast Baltimore. The new place has an ample 10,000-barrel capacity and a giant parking lot for events.Chef Trevon’s favorite: Draft Punk
Chef Trevon’s List of Best Baltimore Breweries
22
Meet with Purpose
THESE DAYS, attendees want more. (Tell you something you don’t know, right?) More time for exercise during the meeting day, more fulfilling breaks and more kinds of foods that keep them energized, clearheaded and powering through the afternoon slump. Meet with Purpose can help you offer all of that—plus so much more.
Planners choose from a selection of turnkey menus that pair healthy, energy-boosting meals with fitness, wellness or philanthropic activities. Even more, these packages often reduce food waste, incorporate environmentally friendly solutions and meet social responsibility goals—important issues to people looking for more purpose from their meetings.
With Meet with Purpose, you can customize your own programs or select from proven ideas that elevate the overall meeting experience for a lasting WOW impression.
A new way to meet for an impactful return
FALL 19 // WINTER 20 • 23
Here are just a few ideas Meet with Purpose brings to the table:
Easy-to-implement, balanced menus • Infused fruit and herb water stations• Flavorful seasonal ingredients • Sustainable seafood selections• Vegetarian, vegan and no added gluten
standard selections
Fitness- and wellness-focused breaks• Instructor-led stretching activities• City walk/run routes via event app• Morning yoga, run and silent
cardio-disco activities• Meditation areas with virtual-reality
headsets and headsets with music• Standing table areas
Philanthropic tie-ins• Local community giveback on-site
and offsite activities arranged by hotel Community Projects Manager
Resource management and waste reduction• Paperless guest room check-in through Hilton Honors Digital Key• Energy-efficient lightbulbs, motion-activated
lights and equipment• Surplus supplies donated to local charities, arranged by hotel Community Projects Manager • Recycling and responsible food waste management
STORIES & MENUS of Baltimore Inner Harbor
24
AM/PM BREAK MENUS
MINDFUL BEVERAGES
Don’t forget…Mindful
Drinking Ideas!
Juice Bar with custom juice blends
and antioxidant and energy boosts
Assorted Kombucha selection
will help your Guests stay healthy
and balanced through the event
Healthy Tip
Kombucha, the fermented tea, has
large amounts of B vitamins and
antioxidants which are said to aid
in detoxification, produce healthy
livers, improve joint care and
strengthen the immune system
FALL 19 // WINTER 20 • 25
Mindful Eating BreaksMinimum of 25 people. Maximum of
30 minutes of service.
Energy Boost create your own trail mix: toasted
almonds, M&M’s, toasted coconut,
cashews & flaxseed granola, dried
fruit and berries | dark chocolate
dipped apples | peanut butter dip
with apples & celery | bottled herbal
tea | Starbucks Frappuccino and
Red Bull
$25 per person
Juice & Yogurt Bar Build your own yogurt parfait:
Greek yogurt | seasonal berries &
fruit | cashews & flaxseed granola |
toasted almonds | orange blossom
honey
Juices: pineapple & carrot | spinach,
cucumber & apple
$26 per person
Meditative Moment Activity: 15-minute instructor-led
session focusing on deep breathing
and stress-relief techniques
(activity is an additional cost)
power food salad: kale, quinoa,
blueberries, broccoli, dried cranberries
| apple wedges, peanut butter dip |
vegetable crisps, hummus | seasonal
fruit & berry salad, toasted coconut |
fruit & herb-infused water
2626
À La Carte Break SelectionsSnacks• freshly baked double chocolate
chip and walnut brownies,
butterscotch pecan bars
$58 per dozen
• whole fresh fruit $4 each
• assorted ice cream bars $7 each
• individual bags of snacks:
Cracker Jacks, popcorn,
potato chips, pretzels $4 each
• freshly popped popcorn
$6 per bag, $185 per attendant
• artisan cheese platter (serves 25)
$500 each
• vegetable crudité and spiced
buttermilk ranch dip (serves 25)
$400 each
• build your own trail mix
$18 per person
• giant decadent cookies:
chocolate chip, oatmeal raisin,
macadamia nut $58 per dozen
• assorted breakfast pastries:
freshly baked croissants, muffins
and scones $70 per dozen
• sea salt soft pretzels, mustard
$56 per dozen
• chocolate-covered strawberries
and Italian pastries $60 per dozen
• Power Bars: cinnamon, chocolate
and apple $6.50 each
• granola bars: assorted granola
and Nutri-Grain bars $5 each
AM/PM BREAK MENUS
LOCAL AND TRENDY SIPS
Orange or Grapefruit Crush, a
classic Baltimore cocktail
Baltimore Bloody Mary Bar
chilled jumbo shrimp, celery,
bacon and Old Bay Seasoning
FALL 19 // WINTER 20 • 27
BeveragesBREW
• freshly brewed coffee: regular,
decaffeinated coffee, flavored
with syrups $98 per dozen
• selection of hot teas $98 per dozen
• bottled cold brew coffee $9 each
BREW Experiences
Plant-based and non-dairy milk
alternatives available for brew
stir-ins. Please review with hotel team
in advance for options.
Tea Bar with custom loose tea blends
steeped in tea presses
Nitro Cold Brew Station for
refreshing and frothy cups of coffee
$9 per person
CHILL
• fruit and herb infused water,
seasonal flavors $78 per gallon
• iced tea $75 per gallon
• lemonade, seasonal flavors
$75 per gallon
• bottled still water $6.50 each
• bottled iced tea $7.50 each
• assorted bottled juices $7 each
• orange, cranberry, grapefruit,
apple juice $27 per quart
• custom juice blends, green, fruit,
vegetable $34 per carafe
• individual Naked Premium juices
and smoothies $9 each
CHILL Experiences
Juice and Smoothie Bar with custom
juice blends, antioxidant and
energy boosts
Drink Your Greens Bar showcasing
vegetable based beverages
Power Up Bar with variety of milks,
including plant based and non-dairy,
stir-ins, protein powders and toppings
CHILL BUBBLES
• Dasani sparkling water, plain and
various flavors $7 each
• San Pellegrino sparkling mineral
water, plain and various flavors
$7.50 each
• assorted soft drinks $6.50 each
• bottled sparkling water $7.50 each
• Red Bull, regular and diet $9 each
• kombucha, assorted flavors $10 each
28
CHEF CARL ZIMMERMAN
The Challenge: Baltimore is full of “Charming” dishes and treats native to the city. People mainly think of Maryland crabs or crab cakes, but there are many other dishes that are worth digging into. After much cooking and taste testing, I landed on my FAVORITE Baltimore dish – the Smith Island Cake. Unless you are from Baltimore, it’s possible you’ve never heard of the official state dessert of Maryland.
Smith Island is located between Maryland and Virginia on the Chesapeake Bay and is only accessible by boat. In the early 1800’s Smith Islanders would send the cake back to the mainland along with the autumn oyster harvest. The cake was frosted with fudge icing instead of the traditional buttercream because the fudge lasts much longer. The modern Smith Island the cake features 8-14 ultra-thin layers and can comes in a variety of flavors such as lemon, carrot cake, coconut and strawberry. Enjoy my take on this traditional Maryland dish!
Charm City FLAVOR Challenge
FALL 19 // WINTER 20 • 29
INGREDIENTS
Chocolate Icing• 6 tbsp unsalted butter, cut into 6 pieces
• one 4 oz. bar bittersweet chocolate,
coarsely chopped*
• 1 and 2/3 cups granulated sugar
• 1 cup heavy cream
• 2 tsp corn syrup
• 1 tsp pure vanilla extract
• 1 tsp salt
Cake• 3 and 3/4 cups sifted all-purpose flour*
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1 and 1/2 cups unsalted butter, softened
to room temperature
• 2 cups granulated sugar
• 5 large eggs, at room temperature
• 2 and 1/2 tsp pure vanilla extract
• 1 and 3/4 cups buttermilk, at room
temperature
DIRECTIONS
Chocolate Icing1. Prepare the icing first so that it can cool and thicken.
Combine the butter, chocolate, granulated sugar,
heavy cream and corn syrup together over medium
heat. Constantly stir until the butter has melted. Once
melted, occasionally stir as the sugar dissolves and the
mixture comes to a boil. Boil for one minute and then
remove from heat and stir in the vanilla extract. Add
a dash of salt, if desired. Leave the mixture uncovered
for 1-2 hours to thicken to a spreadable consistency.
2. Preheat oven to 350°F. Grease three 9-inch
cake pans, line with parchment paper and
then grease the parchment paper.
Cake1. Whisk the flour, baking powder, baking soda and salt
together and set aside. Beat the butter and sugar
together using a mixer until smooth and creamy.
On medium speed, add one egg at a time, beating
well after each addition. Add the vanilla extract.
2. On low speed, add the dry ingredients in three
additions, alternating with two additions of the
buttermilk. Mix each addition just until incorporated.
3. Each layer of cake will have slightly less than one
cup of batter. Pour the batter into the prepared
cake pans and bake for 12 minutes. Allow each
layer to cool before removing from the pan.
4. Assemble cake: carefully place one layer on
a serving platter or cake stand. Spread 1/4
cup of icing onto each individual layer.
5. Let the cake sit for at least 30 minutes prior to
serving to allow the cake to set completely.
THE SMITH ISLAND CAKE
FRESH LEMONADE STAND
Bring some fruity fun with
flavors such as watermelon,
rosemary, lavender, ginger,
verbena, strawberry, jalapeño
or a blend of a few flavors. Keep
it fresh and clean, top with
sparkling soda or even make it
boozy if it’s that kind 5of day!
30
MondaySouth of the BorderMinimum 25 people. Maximum
of 120 minutes of service. A
service fee of $150 will be applied
for groups under 25 people
SaladsMesclun Greens, Tomatoes,
Caramelized Onions,
Carrots, Jicama, Cilantro
Vinaigrette
Beans and Greens Salad
chick peas, black beans, kale, corn,
butternut squash, cilantro dressing
Gulf Shrimp Salad
tomatoes, sweet garlic, shallots,
capers, fusilli pasta, Italian dressing
Sandwiches and WrapsAdobo-Marinated Pork Rorta
focaccia, jalapeño bacon, charred
pineapple slaw, roasted chili aioli
Grilled Carne Asada Sandwich
ciabatta bread, garlic and
herb marinade, chimichurri,
caramelized onions, roasted
tomato and Jack cheese
Asado Chicken Wrap
spinach tortilla, rattlesnake bean
and corn salsa, romaine lettuce,
cheddar cheese and aioli verde
Charred Poblano Sandwich
jalapeño cheddar bun, slow
roasted portobello, avocado,
spinach and tomatillo mayo
SoupVegetarian Tortilla Soup,
Lime Sour Cream
Hot Mains Chicken Enchiladas, Ranchero Sauce
Chimichurri Marinated Pork
Beef Skirt Steak Carne Asada
green chilies, pepper jack cheese
SidesSouthwestern Rice and Pinto Beans
Charred Squash and Peppers
SweetsChurros with Chocolate Sauce
Dulce de Leche Cheesecake
Day of the Week Cold Buffet
two salads | three sandwiches |
tortilla chips | dessert
$54 per person
Day of the Week Hot Buffet
two salads | two hot mains |
two sides | dessert
$69 per person
Include soup selection -
additional $3 per person
FALL 19 // WINTER 20 • 31
Engage & Explore Ideas
Add these delectable ideas to the day for a more personalized experience
• Tortilla making class led by our Food and Beverage Team
• Guacamole making class
• Bring in an authentic Mariachi band
LUNCH MENUS
32
LUNCH MENUS
Engage & Explore Ideas
Add these delectable ideas to the day for a more personalized experience
• Learn how to eat a crab like a Maryland local
• Upgrade your lunch by adding Maryland crab cakes
• Learn how to make the local beverage of choice, the Orange Crush, with our Food and Beverage Team
FALL 19 // WINTER 20 • 33
TuesdayBaltimore Buffet Minimum 25 people. Maximum of 120
minutes of service. A service fee of
$150 will be applied for groups under
25 people
SaladsSpinach and Arugula Salad
candied walnuts, roasted mushrooms,
shaved onions, croutons, maple-
balsamic dressing
Cucumber and Tomato Salad
basil vinaigrette
Sandwiches and Wraps BBQ Mushroom Wrap
grilled forest mushrooms, hearts of
romaine, beefsteak tomatoes, green
goddess dressing, spinach tortilla
Fried Chicken Sandwich
pickle-brine fried chicken, heirloom
tomatoes, cabbage slaw, tabasco
remoulade, sesame seed bun
Shrimp Salad Wrap
sweet and spicy pickled okra, pimento
aioli, citrus rind, sun-dried tomato wrap
Roast Beef Sandwich
grilled onions, shaved iceberg lettuce,
sharp cheddar, horseradish aioli, soft
country hoagie roll
SoupCream of Crab Soup
Hot Mains Local Fish (Market Availability)
roasted red pepper butter sauce
Heavy Seas Brined Chicken, Herb Jus
Smoked Sweet Potato and
Quinoa Casserole
SidesSautéed Green Beans, Caramelized
Onions and Lemon
Old Bay and Oregano Roasted Potatoes
SweetsAssorted Dessert Bars
Day of the Week Cold Buffet
two salads | three sandwiches |
kettle chips | dessert
$54 per person
Day of the Week Hot Buffet
two salads | two hot mains |
two sides | dessert
$64 per person
Include soup selection - additional
$3 per person
34
WednesdayLittle Italy Minimum 25 people. Maximum of 120
minutes of service. A service fee of
$150 will be applied for groups under
25 people
Salads50/50 Caesar Salad, Kale and Romaine
toasted focaccia croutons, artichoke
hearts, piquillo peppers, marinated
giant beans, red onions, olives, Acadian
honey-red wine vinaigrette
Caprese Salad
vine ripened tomatoes,
fresh mozzarella, fresh basil and
balsamic glaze
Sandwiches and WrapsItalian Hoagie
soft hoagie roll, shaved Italian cold
cuts, tomatoes, shredded lettuce, red
onions, mozzarella, yellow mustard, red
wine vinaigrette and oregano
Genoa Chicken Sandwich
ciabatta roll, grilled chicken,
house-made pesto, roasted tomatoes,
caramelized onion and spinach
Mona Lisa
caramelized onion roll, italian beef,
pepperoncini, red onions, Provolone,
arugula and spicy brown mustard
Sicilian Wrap
sun-dried tomato tortilla, olives,
artichoke hearts, capers, romaine
lettuce, roasted peppers and
lemon aioli
SoupVegetarian Minestrone,
Cannellini Beans
Hot Mains Seared Chicken Florentine
spinach, artichoke, pecorino romano,
fire-roasted red pepper cream sauce
Pesto Brushed Salmon
saffron sauce
Rigatoni Al Forno
peppers, tomatoes, spinach, basil,
tarragon, parsley, Parmesan
Papa Tom’s Polenta
wild mushroom fricasse
SidesGrilled Vegetables with Balsamic Drizzle
Warm Focaccia, Olive Oil, Pesto
SweetsCannolis
Tiramisu
Day of the Week Cold Buffet
two salads | three sandwiches |
kettle chips | dessert
$54 per person
Day of the Week Hot Buffet
two salads | two hot mains |
two sides | dessert
$64 per person
Include soup selection - additional
$3 per person
FARM-TO-GLASS, HERB MAKING CLASS
Bring the farm to life as our
Beverage Masters lead a quick
farm-to-glass class with your
Guests to make their personally
crafted herb masterpiece!
FALL 19 // WINTER 20 • 35
Engage & Explore Ideas
Add these delectable ideas to the day for a more personalized experience
• Wine and food pairing class
• Create the perfect Italian red sauce with our Chefs
• Upgrade your lunch with an Affogato dessert station
LUNCH MENUS
36
LUNCH MENUS
Engage & Explore Ideas Add these delectable ideas to the day for a more personalized experience
• Bring in a jazz singer to experience the Baltimore Blues
• Experience Baltimore by boat. Take a tour of the city and learn the history of Fort McHenry with a boat tour
• Pair your lunch with a flight of local brews
FALL 19 // WINTER 20 • 37
ThursdayBaltimore ComfortMinimum 25 people. Maximum
of 120 minutes of service. A
service fee of $150 will be applied
for groups under 25 people
SaladsChopped Salad
tomatoes, radishes, roasted corn,
chopped egg, cheddar cheese
with peppercorn ranch dressing
and balsamic dressing
Quinoa Salad
roasted peppers and zucchini
Sandwiches and WrapsBuffalo Chicken Wrap
flour tortilla, grilled chicken, blue
cheese, slaw, shredded carrot, celery
BBQ Pit Beef
brioche bun, bibb lettuce,
pepper jack cheese, bread and
butter pickle, crispy onions
Smoked Turkey Sandwich
hoagie roll, beefsteak tomatoes,
lettuce, Dijonnaise sauce,
avocado and jalapeño bacon
Grilled Portabella Steak Sandwich
slider buns, cream, roasted red
peppers, pickled onion and arugula
SoupCaramelized Onion and Cheddar Soup
Hot Mains Very Veggie Pot Pie
mushrooms, celery, carrots, sage crust
Pot Roast
merlot and root vegetables, braising jus
Rotisserie Roasted Chicken
chipotle glaze
Sides Mac and Cheese, Parmesan and
Green Onions
Green Beans Casserole
SweetsTapas Style Dessert Selections
Day of the Week Cold Buffet
two salads | three sandwiches |
kettle chips | dessert
$54 per person
Day of the Week Hot Buffet
two salads | two hot mains |
two sides | dessert
$64 per person
Include soup selection -
additional $3 per person
38
Friday Inner Harbor BuffetMinimum 25 people. Maximum of 120 minutes of
service. A service fee of $150 will be applied for
groups under 25 people.
SaladsGreek Island Salad
iceberg, cucumbers, feta cheese, tomatoes, lemon
oregano dressing
Panzanella Salad
tomatoes, roasted onions, basil, Chianti vinaigrette,
torn croutons
Grilled Baby Romaine
Cotija cheese, shaved radishes, roasted red peppers,
avocado mousse, smoked Caesar dressing
Sandwiches and WrapsRoasted Chicken Caprese
herbed focaccia, arugula, garlic aioli
Healthy Ham and Cheese
rye bread, ham, smoked Gouda, beefsteak tomatoes,
micro sun flowered greens, tarragon mayo
Seaside Tuna Salad
fresh croissant, leaf lettuce, cheddar, sweet relish
Greek Wrap
spinach tortilla, kalamata olives, cucumber, feta,
tomatoes, romaine and tzatziki
SoupTomato Basil Bisque
Hot Mains Honey Roasted Chicken
lemon-herb jus
Broiled Local Fish
lemon-caper sauce
Eggplant and Zucchini Stew
SidesRoasted Old Bay Potatoes, Caramelized Onions, Pars-
ley
Cheddar Biscuits, Honey Butter
SweetsRaspberry Marbled Cheesecake
Chocolate Bread Pudding, Vanilla Bourbon Sauce
Day of the Week Cold Buffet
two salads | three sandwiches | kettle chips | dessert
$54 per person
Day of the Week Hot Buffet
two salads | two hot mains | two sides | dessert
$64 per person
Include soup selection - additional $3 per person
“DRY” MARTINIS MEAN BUSINESS
We mean non-alcoholic Dry Martinis and they are
delicious! Distilled non-alcoholic spirits infused with
spices, herbs and floral notes create the perfect “Dry”
Martini Station to add to your lunches.
Celebrate the happiest of all hours!
FALL 19 // WINTER 20 • 39
Engage & Explore Ideas
Add these delectable ideas to the day for a more personalized experience
• Create the perfect marinade and seasoning mix with our Chefs
• Enjoy the ultimate barbecue experience by hosting your event on our outdoor patio complete with corn hole
• Add on a barbecue lesson and get the tips and tricks from our in-house experts
LUNCH MENUS
40
LUNCH MENUS
Engage & Explore Ideas
Add these delectable ideas to the day for a more personalized experience
• Do some pre-lunch stretching led by a yoga instructor
• Enjoy a hummus making lesson led by our chef
FALL 19 // WINTER 20 • 41
Saturday Patterson Park BuffetMinimum 25 people. Maximum of 120
minutes of service. A service fee of $150
will be applied for groups under 25 people
SaladsBaby Spinach Greens
cranberries, roasted corn, goat
cheese, caramelized pecans and
Champagne dressing
Quinoa and Kale Salad
root vegetables, dried cranberries and
fresh herbs
Sandwiches and WrapsOven Roasted Turkey
Provolone, lettuce, tomatoes, stone
ground mustard, mayo, pretzel roll
Classic Italian Sub
Salami, ham, Provolone, lettuce,
tomatoes, Italian dressing
Roast Beef and Swiss
red onions, pickle, horseradish cream
sauce, pumpernickel bread
Grilled Vegetables Sandwich
goat cheese, grilled vegetables,
no added gluten wrap
SoupLentil And Vegetable Chili
Hot Mains Mac n Cheese Bar
select three toppings: shredded
Parmesan, scallions, tomatoes, parsley,
hot peppers, braised beef brisket,
andouille sausage, wild mushrooms in a
cognac sauce
Pulled Pork
barbecue demi
Local Rock Fish
lemon thyme jus
SidesShaved Brussels Sprout Slaw
Grilled Hen of Woods Mushrooms
SweetsStrawberry Shortcake
Chocolate Mousse
fresh berries
Day of the Week Cold Buffet
two salads | three sandwiches |
kettle chips | dessert
$54 per person
Day of the Week Hot Buffet
two salads | two hot mains |
two sides | dessert
$64 per person
Include soup selection - additional
$3 per person
42
Sunday Port CovingtonMinimum 25 people. Maximum of 120
minutes of service. A service fee of
$150 will be applied for groups under
25 people
SaladsRoasted Vegetable and Quinoa Salad
cherry tomatoes, cucumbers,
shaved radishes, Creole
mustard-shallot vinaigrette
Mesclun Greens Salad
heirloom cherry tomatoes, shaved
red onions, cucumbers, shredded
carrots, torn-bread croutons,
wild-herb vinaigrette
Sandwiches and WrapsGrilled Vegetable Wrap
spinach, roasted peppers, hummus,
whole wheat tortilla
Mountain Pesto Turkey Sandwich
havarti cheese, wild greens, tomatoes,
basil-lemon aioli, brioche roll
Maple-Cured Ham Sandwich
brie, smoked tomatoes, pickled
vegetables, charred red-onion aioli,
artisan roll
Chicken Salad Sandwich
hard-boiled egg, Swiss cheese,
garden lettuce, sun-dried tomato
spread, focaccia roll
SoupRoasted Squash Soup
Hot Mains Marinated Top Sirloin Steak
15-spice rub, steak sauce
Local Seasonal Fish
lemon caper pan jus, herb-cracker
crumb
Forest Mushroom Ratatouille zucchini, eggplant, squash, bell
peppers, tomatoes
SidesCampfire Potatoes
marbled potatoes, caramelized
onions, smoked paprika butter
Charred Cauliflower apple cider glaze, crushed
aleppo pepper
SweetsSeasonal Cheesecake
Pecan Bars
Day of the Week Cold Buffet
two salads | three sandwiches |
kettle chips | dessert
$54 per person
Day of the Week Hot Buffet
two salads | two hot mains |
two sides | dessert
$64 per person
Include soup selection -
additional $3 per person
FALL 19 // WINTER 20 • 43
LUNCH MENUS
Engage & Explore Ideas
Add these delectable ideas to the day for a more personalized experience
• Stretch your legs. Take a guided walking tour of Baltimore
• Dress for success. Learn how to make healthy home-made salad dressings with our culinary team
44
Plated LunchesMinimum 15 people. Maximum of 120 minutes of
service. A service fee of $150 will be applied for groups
under 15 people.
Salad StartersELF Salad
endive, lola rosa, frisee, haricots verts, candied pecans,
dried cranberries, lemon Dijon vinaigrette
Root Vegetable Salad
beets, rutabaga, carrots, baby romaine, lola rosa, goat
cheese, pomegranate balsamic dressing
SoupButternut Squash
truffle essence, herbed croutons on the side
Crab and Corn Chowder
Old Bay croutons
EntréesChicken Florentine
seared chicken breast, spinach, fire-roasted pepper
coulis, artichoke and potato cake, grilled asparagus
$56 per person
Pad Thai
pad Thai shrimp and chicken salad , broad rice
noodles, griddled eggs, roasted chicken, seasonal
vegetables in a peanut and cilantro pad Thai sauce
$54 per person
Seared Salmon
chickpea salad, lemon caper sauce, roasted squash
and tomatoes
$56 per person
Local Chesapeake Fish and Clams
saffron cauliflower mash, sweet peas, melted leeks
$57 per person
Braised Short Rib
mashed potatoes, roasted shallots, artichoke and
asparagus, merlot demi
$59 per person
Lunch Duet
oregano chicken and Maryland lump crab cake duet,
mushroom risotto, sautéed spinach and tomatoes,
tarragon beurre blanc
$63 per person
Zucchini Roulade
roasted portobello, tofu, sweet onions, tomatoes,
ancient grains, grilled asparagus and coconut curry glaze
$54 per person
Mediterranean Purse
Mediterranean vegetable purse, tomato basil sauce,
fire-roasted pepper and grilled seasonal vegetables
$54 per person
DessertsBourbon Chocolate Pecan Tart
red berry sauce
Key Lime Meringue Tart
blueberry sauce
Walnut Carrot Cake
macerated berries
Tiramisu
mocha sauce
FALL 19 // WINTER 20 • 45
LUNCH MENUS
46
Zero Proof: A Conscious Choice for a Meaningful Gathering
THERE’S A GROWING DEMAND FOR non-alcoholic drinks that deliver on taste in the same way a cocktail would. Whether in Sober October or Dry January, millennials are seeking a Happy Hour experience that leaves out the booze but keeps the Happy. After all, shouldn’t a zero proof cocktail be just as delicious as its spirited counterpart? We think so!
Having a few creative spirit-free choices can make your event more impactful by catering to a larger base of attendees. There are many reasons individuals are choosing to go alcohol-free, from designated drivers, pregnancy, religious reasons, or addiction concerns. In fact, a growing movement is wellness-inspired and simply based on seeking healthier alternatives. It makes sense to offer equally enjoyable options, particularly for business lunches or daytime social events. Flavor is still at the forefront with custom curated house-made syrups, fermented ingredients and even distilled non-alcoholic spirits. It’s entirely possible to serve specialty tinctures that liven the mood, with complex and intriguing elements but without the possible hangover. The options are endless for a creative selection of non-alcoholic offerings, making for a memorable and joyful event that is celebrated by all.
FALL 19 // WINTER 20 • 47
48
Best of BaltimoreB’MORE BitesMinimum 25 people. Maximum of
90 minutes of service. A service
fee of $150 will be applied for
groups under 25 people. $185
chef and server fees additional.
Minimum of two action stations.
Asian Street Taco Station spicy pulled pork | Asian slaw |
steamed buns | radish roasted
corn | spinach | hoisin sauce | chili
garlic sauce | sweet chili sauce
$26 per person |
station attendant required
Short Rib Station 72-hours braised beef short rib |
creamy horseradish | whole grain
mustard | thyme roasted cauliflower |
herb rolls
$33 per person |
station attendant required
Dim Sum Station shrimp hargow | turkey pot stickers |
steamed barbecue pork buns |
vegetarian spring rolls | shrimp and
vegetables shumai | vegetarian
fried rice | sweet chili | soy |
plum sauce | spicy mustard
$26 per person
Turkey Carving Station tarragon and garlic roasted turkey
breast | dried cherry relish | grain
mustard mayo buttermilk-cheddar
biscuit | Yukon Gold mashed
potatoes | caramelized onions
$26 per person |
station attendant required
Salmon Station roasted salmon wrapped in banana
leaves | fried plantains | coconut
curry sauce | lemon
$27 per person |
station attendant required
Little Italy Specialty Station includes: garlic bread | freshly
grated Parmesan cheese | fresh
basil | black pepper | pesto EVOO
select two:
Shrimp Scampi and Linguini
lemon, garlic, white wine
Garganelli Bolognese
mascarpone and Parmesan
Cajun Chicken
penne pasta, jambalaya sweet
peppers, andouille sausage
Mushroom Ravioli sweet peppers, thyme jus
Cavatappi Pasta
vine ripened tomatoes, basil,
fresh mozzarella, olive oil
add-on: Caesar salad |
romaine leaves with herbed
croutons and creamy garlic
dressing $4 per person
$27 per person
Mashed Potato Bar creamy whipped Yukon Gold
potatoes | mashed roasted sweet
potatoes | wild mushrooms
in cognac sauce | smoked bacon |
cheddar cheese | scallions |
diced tomatoes | sour cream
add-on’s:
grilled petite lamb chops
$9 per person
jumbo shrimp scampi
$8 per person
$20 per person |
station attendant required
Maryland Crab Cake Station crab cakes, made to order |
wild mushrooms and pea risotto |
lemon, Old Bay remoulade and
cocktail sauce
$28 per person |
station attendant required
Ramen Noodles Station select two: Bulgogi grilled beef |
grilled chili chicken | pulled braised
pork | grilled shrimp | tofu miso
broth | wild mushrooms |
avocados | cilantro
includes: green onions | bean
sprouts | edamame | broccoli radish |
shredded carrots | bok choy |
soft-boiled eggs | lime wedges
$29 per person | 4 pieces per person
Lettuce Wrap Station select two:
Cashew Stir-Fried Chicken
brown rice, mushrooms, green
onions, carrots, water chestnuts,
peppers, cilantro, sweet soy
sauce, sesame seeds
Hibachi Steak
soba noodles, grilled soy-ginger
marinated beef, wild mushrooms,
carrots, cabbage, pickled onions,
bean sprouts, hoisin sauce, lime
wedge, sweet soy sauce
Vietnamese Style Shrimp
cilantro rice, lime juice; served
with tomatoes, carrots, red
onions, sweet peppers, peanut
dipping sauce, Sriracha-lime
sauce, soy sauce, hot peppers
add $4
Chili Marinated Tofu
soba noodles, wild mushrooms,
carrots, cabbage, pickled onions,
bean sprouts, hoisin sauce, lime
wedge, sweet soy sauce
$29 per person
FALL 19 // WINTER 20 • 49
RECEPTION MENUS Sushi
deluxe assortment of Japanese
sushi, nigiri and California rolls | soy
sauce, wasabi, pickled ginger
$28 per person | 4 pieces per person
Grains and Greens Station quinoa | garbanzo beans | brown rice |
kale | arugula sugar snap peas | broccoli
florets | avocado | cucumber | sesame
seeds | pepitas | pickled red onion |
rotisserie chicken (cubed) |
green goddess dressing
add-on: grilled shrimp $3 each
$32 per person |
station attendant required
Tuna Poke Station steamed rice | buckwheat noodles |
chopped greens | pickled onions |
jalapeños | cabbage | scallions |
sweet peppers | sesame seeds |
ginger-soy glaze | seaweed salad |
wild mushrooms | flat bread crisps
$30 per person |
station attendant required
Chips and Guac Station corn chips | plantain chips | made to order
guacamole | salsa picante | mango pico |
black beans | roasted corn |
jalapeños | lime sour cream | cilantro |
queso fresco | lime wedges | hot sauce
$28 per person |
station attendant required
50
GatheringsMinimum 25 people. Maximum of 90 minutes of
service. A service fee of $150 will be applied for
groups under 25 people. $185 chef and server fees
additional. Minimum of two action stations.
Carving Stations$185 per carver in addition to per person price
Prime Rib Roast
sea salt, horseradish crust, smoke au jus
$39 per person
Beef Brisket
Montreal steak rub | barbecue sauce
$36 per person
Pork Loin
pastrami rub, mustard kraut
$32 per person
Petit Lamb Rack
apple chutney
$38 per person
Whole-Roasted Cauliflower harissa and mint
$26 per person
Raw Bar
• jumbo lemon
• oysters on half shell
• crab claws
• cocktail sauce poivre mignonette and tobacco sauce
$800 per display | based on 100 pieces per display
Antipasto Display
grilled asparagus, zucchini and portobello mushrooms |
assortment of cured meats to include: sopressata, smoked
sausages, prosciutto | basil lemon marinated feta cheese,
pearl onions, olives and cornichons | rustic breads
and crackers
$550 per display | serves 25 people
Artisan Cheese Display
domestic and imported cheeses to include dilled
havarti, smoked Gouda, sharp cheddar, fruit chutney
and roasted nuts | rustic breads and crackers
$500 per display | serves 25 people
Small Cold Bites
• California roll, soy sauce and pickled ginger
• smoked salmon with capers and dill cream cheese
• tomato caprese with olive oil and basil
• Thai curry chicken salad, grilled pineapple
• poached pear and Maytag blue in pastry
• goat cheese lollipops, balsamic reduction
• blackened tuna, wasabi cream and fennel salad
$8 per piece | minimum order of 25 pieces per item
Small Hot Bites
• chicken sriracha meatball
• chicken samosa, cilantro chutney
• reuben bite with caraway seeds
• corn and edamame quesadilla, salsa picante green
• chili arepas • Maui shrimp spring roll; mango chutney
• quinoa and zucchini fritter • shrimp and grits
• beef empanada, salsa picante
• Peking duck ravioli with duck sauce
• miniature crab cake, remoulade sauce
$8 per piece | minimum order of 25 pieces per item
FALL 19 // WINTER 20 • 51
RECEPTION MENUS
52
RECEPTION MENUS
FALL 19 // WINTER 20 • 53
Sweet StoriesMinimum 25 people. Maximum of
90 minutes of service. A service fee
of $150 will be applied for groups
under 25 people. $185 chef and
server fees additional. Minimum of
two action stations.
Doughnut Wall select three: glazed | chocolate
glazed | traditional | strawberry
glazed with sprinkles | blueberry
cake | cinnamon sugar |
powdered | cruller
$28 per person
Gourmet Ice Cream Cookies Station make your own ice cream sandwich
to include: assorted gourmet
cookies, vanilla and chocolate ice
cream, chef’s choice of
seasonal toppings
$31 per person | $185 per chef
Cheers for Churros Station churros with assorted flavors |
Nutella | chocolate sauce | red berry
coulis | cinnamon sugar
$28 per person | $185 per chef
Make Your Own Ice Cream Sundae Bar vanilla and chocolate ice cream |
assorted toppings to include:
chopped nuts, sprinkles, whipped
cream, Oreo cookies, chocolate and
caramel sauces and strawberries
$28 per person | $185 per attendant
Taco de Choco Action Station dessert taco waffle cone “taco
shells” | vanilla and chocolate ice
cream | assorted toppings
$28 per person | $185 per chef
Boozy Float Action Station American Pie
salty caramel gelato, fireball, hot
apple cider, cinnamon stick
Santa’s Little Helper
mint chip gelato, crème de menthe,
hot chocolate, cookies on the side
Baja Cruz Control
pineapple tepache, silver
tequila, horchata gelato,
pomegranate seeds
$36 per person | $185 per chef
END ON A SWEET NOTE WITH A SWEET
BEVERAGE!
Any good host offers coffee
at the end of the meal. Coffee
Bars, non-alcoholic or spirited,
add a touch of hospitality to the
evening. Add some fun toppings
or stir-ins and it’s both dessert
and beverage!
54
STORIES & MENUS of Baltimore Inner Harbor
FALL 19 // WINTER 20 • 55
Fish tacos at Nick’s Fish House, a hidden waterfront gem complete with outdoor dining and live music
Mussels at Mama’s on the Half Shell, Canton Square
The Raw Oysters at Thames Street Oyster House, located along the historic cobblestone streets of Fells Point
Rockfish at the Rusty Scupper, located directly on Baltimore’s Inner Harbor waterfront
Fresh crabs at Bo Brooks, Canton Waterfront
The Crab Soup at Costas Inn, a local family owned spot for the past 40 years
Lobster Roll at Loch Bar, also features one of the region’s largest raw bars
The Ceviche at Minnow, Federal Hill
Crab Dip at Mo’s Seafood, a Charm City icon for over 30 years
The Seafood Pasta at Captain James Crabhouse & Restaurant, Baltimore’s uniquely ship shaped restaurant
Shrimp and Grits at Water for Chocolate, Upper Fells Point
Calamari at Tagliata, a piano lounge with outdoor courtyard seating
Chef Christian’s Charm City Seafood Spots
Baltimore is more than just crabs and crab cakes. It’s difficult to truly experience the food culture of Baltimore without indulging in all of its seafood. From upscale dining to family owned hole in the wall, Chef Christian handpicked his favorite dishes from some of the most appetizing seafood spots around town.
56
Dinner BuffetsMinimum 25 people. Maximum of 120 minutes of
service. A service fee of $150 will be applied for groups
under 25 people. $185 chef and server fees additional.
Simply Fall / WinterArtisan Breads, Butter
Tomato-Basil Bisque
Baby Spinach and Kale
blue cheese, crispy bacon, croutons with grain,
mustard vinaigrette
Quinoa and Root Vegetable Salad
white balsamic dressing
Grilled Chicken
morel sauce
Atlantic Salmon
grapefruit, parsley, fennel
Braised Beef
fire-roasted poblano sauce
station attendant required
Wild Mushroom and Pea Risotto
Brussels Sprouts
sweet butter
Tapas Style Desserts
$82 per person
The Pratt StreetFreshly Baked Focaccia Bread
Parmeggiano Reggiano, first press olive oil
Lentil Soup
kale and crisp lardons (on the side)
Market Greens
red wine vinaigrette, buttermilk dressing
Panzanella Salad
tomatoes, roasted onions, torn croutons, basil,
Chianti vinaigrette
Root Vegetable and Corn Succotash
herb vinaigrette
Pesto Baked Salmon
braised leeks, light white wine velouté
Slow Cooked Beef Roast
ancho barbecue braising jus
station attendant required
Garganelli Pasta "Al Forno"
wild mushrooms, peppers, onions, sweet garlic,
Broccolini, pomodoro tomato sauce, Asiago,
Parmesan cheeses
Rosemary and Black Pepper Roasted New Potatoes
Asparagus and Cipollini Onions
New York Style Cheesecake
strawberry sauce, chocolate ganache torte
$82 per person
A TELL-TALE COCKTAIL
Add a Taste of the City Experience featuring
Orange Crush, Black Eyed Susan, Diamond Back,
Blueberry Pisco Sour and the Chesapeake Breeze
DINNER MENUSThe Charles StreetCauliflower Soup
Mediterranean Salad
romaine, tomatoes, olives, feta cheese, lemon
oregano vinaigrette
Roasted Wild Mushroom and Artichoke Salad
arugula, shaved Parmesan
Crisp Vegetables and Dips
carrots, celery, asparagus, onion dip, sun-dried
tomato hummus
From the Carver: 72-Hour Braised Short Rib
whole grain mustard, horseradish, chimichurri station attendant required
Maryland Crab Cakes
lemon caper butter sauce
Grilled Chicken
caramelized onions, grapefruit
Wild Mushroom and Pea Risotto
Parmeggiano and fresh herbs
Vegan Casserole
potatoes, tofu, corn, broccoli, fennel
Dinner Rolls
creamery butter
Chocolate and Fruit Fondue
pineapple, banana, apples, strawberries
Miniature French Pastries
Eclairs, Mango Petit Fours,
Fruit Tarts, Napoleons
$120 per person
FALL 19 // WINTER 20 • 57
58
Plated DinnersMinimum 25 people. Service time
120 minutes unless otherwise
noted. $185 chef and server fees
additional. Select either one salad
or soup, one entrée and
one dessert.
Soup StartersCurried Butternut Squash
parsley, Parmesan cheese
Creamed Corn Soup
truffle oil, cheese stick
Salad StartersRoasted Beet and Frisee Salad
goat cheese, baby romaine,
creamy buttermilk dressing
Steakhouse Salad
crisp iceberg, red oak, pancetta
bacon, tomatoes, blue cheese,
cabernet vinaigrette
Appetizers/Small BitesDeconstructed Gulf Shrimp Cocktail
Boston butter lettuce, cocktail
sauce additional $8 per person
Winter Crab Cake
corn and beans succotash, smoked
tomato jus
$9 per person
EntréesSeared Rockfish
Thai chili-ginger chutney, sesame
jasmine rice, baby bok choy
$73 per person
Herb Roasted Pork
sweet potato mash, wild
rice pilaf, baby vegetables,
minted blackberry demi
$68 per person
Wild Mushroom Crusted Chicken
butternut squash mash,
braised fennel, artichokes
$70 per person
Roasted Chicken Breast
herbes de Provence, seared
potato rösti, Broccolini,
tarragon caper butter sauce
$70 per person
Citrus-Infused Salmon
grilled pineapple, plantains, thyme-
lemon sauce, basmati rice pilaf
$70 per person
Slow Cooked Beef Short Rib
cabernet braising jus, potato
herb cake, candied red onions,
Broccolini, cabernet sauce
$78 per person
Lavender Crusted Rack of Lamb
rosemary haricots verts, maple
scented sweet potato mash,
roasted garlic, thyme demi
$80 per person
Seared Petite Bistro Steak
and Crab Stuffed Shrimp
fennel and leek compote, rosemary
garlic potatoes, shallots, port demi$88 per person
Mediterranean Vegetable Purse
grilled seasonal vegetables,
fire-roasted pepper,
tomatoes, basil sauce$63 per person
Crab-Free Crab Cake
stir-fried sweet peppers,
lentil stew, Sriracha sauce $80 per person
DessertsLord Baltimore
kirsch mousse, brandied
cherries, toasted pecans,
flamed Italian meringue
Café Mocha
chocolate-almond flourless cake,
light milk chocolate-mocha mousse
Lady Baltimore
sweet potato and pistachio custard,
white chocolate pistachio mouse,
kirsch soaked genoise, pistachios
Caramel Apple
green apple mousse, almond
joconde, hazelnuts, ginger crust
Tiramisu
mocha sauce, berries
WINE SERVICE WITH DINNER
Tableside wine service is an
elegant touch as well as a great
way to keep people in their
seats during a dinner program
FALL 19 // WINTER 20 • 59
DINNER MENUS
60
Chef Leroy found his passion for beverage while bartending in college. He has travelled around the country launching regionally inspired cocktail menus. He is a certified cicerone and an avid home brewer. He now oversees our beverage program at the Hilton Baltimore Inner Harbor and loves creating custom cocktails for your enjoyment.
STORIES & MENUS of Baltimore Inner Harbor
FALL 19 // WINTER 20 • 61
BALTIMORE HAS A RICH BEVERAGE HISTORY
dating back to the 19th century.
Early German immigrants erected
elaborate breweries and large
open-air beer gardens on the
shores of the Patapsco River. The
revitalization has come in the form
of local, modern breweries such
as Union Craft Brewing with their
flavor forward, in your face beers and
Guinness Brewery which opened its
first brewery in the United States
since 1954, just a few short miles
from the hotel.
The addition of Sagamore Spirit
Distillery had a profound effect on
the spirit landscape of Baltimore.
Located on the Under Armour
Campus this distillery put Baltimore
on the map with its Rye Whiskey
taking Double Gold at the 2019 San
Francisco World Spirits Competition.
We draw from this inspiration when
we construct our “Smoked Whiskey”
experiences within our banquet’s
events, utilizing authentic Whiskey
Barrels from Sagamore Spirits to
construct our bars.
These unique experiences are what
sets us apart and drives loyalty
within our clients and Guests. The
creativity, locality and ability to
transform an event that draws from
our heritage while paying homage
to Baltimore’s opulent history with
spirits, is what keeps Guests coming
back to the Hilton Baltimore Inner
Harbor time and time again.
The Renaissance of the Baltimore Beverage Scene
62
BAR MENUS
Bar Experiences Local Tastes Bar Maryland’s Craft Distillery scene is red
hot, bring your Guests and your taste
buds on a flavor journey!
Epiphany Vodka | Shot Tower Gin | Blue
Dyer Rum | 123 Organic Blanco Tequila |
Old Line American Whiskey | Sagamore
Rye Whiskey | Old Line Single Malt
Whiskey | Wente Wines | Domaine Ste.
Michelle Brut Champagne | local craft
beers: Evolution Primal Pale Ale | Heavy
Seas Loose Cannon | Natty Boh 16 oz.
Tall Boys | Union Black Wing Lager | RAR
Groove City Hefeweizen | assorted sodas
and mixers
One-Hour Package: $36 per person
Two-Hour Package: $55 per person
Three-Hour Package: $67 per person
Local Liquor and Wine
Consumption Pricing: $16 each
Local Craft Beer: $9.50 each
Distinct BarTito’s Handmade Vodka | Hendrick's Gin |
Atlantico Platino Rum | Casamigos
Blanco Tequila | Knob Creek Bourbon |
Jameson Whiskey | Glenmorangie 10-
Year Whisky | Wente Wines |
Domaine Ste. Michelle Brut Champagne |
domestic and imported beers |
assorted sodas and mixers
One-Hour Package: $34 per person
Two-Hour Package: $52 per person
Three-Hour Package: $62 per person
Distinct Liquor and Wine
Consumption Pricing: $15 each
Domestic Beer: $7.50 each
Imported Beer: $8.50 each
FALL 19 // WINTER 20 • 63
Enhance BarAbsolut Vodka | Tanqueray Gin | Bacardi
Superior Rum | 1800 Silver Tequila | Jack
Daniel's Tennessee Whiskey | Bulleit Rye |
Dewar’s 12-Year Scotch | Greystone Wines |
Riondo Prosecco | domestic and imported
beers | assorted sodas and mixers
One-Hour Package: $30 per person
Two-Hour Package: $46 per person
Three-Hour Package: $56 per person
Enhance Liquor and Wine
Consumption Pricing: $13 each
Domestic Beer: $7.50 each
Imported Beer: $8.50 each
Classic BarSmirnoff Vodka | New Amsterdam Gin | Myers’s
Platinum White Rum |
Jim Beam Bourbon | Canadian Club Whiskey
| Sauza Blue Agave Silver Tequila | J&B
Scotch Whiskey | Proverb Wines | Wycliff Brut
Champagne | domestic and imported beers |
assorted sodas and mixers
One-Hour Package: $26 per person
Two-Hour Package: $40 per person
Three-Hour Package:$50 per person
Classic Liquor and Wine
Consumption Pricing: $12 each
Domestic Beer: $7.50 each
Imported Beer: $8.50 each
64
Curated BarExperiencesUpgrade your bar package with a
curated experience to add to your
existing bar package. Dedicated
bartender to host, prepare and serve
One station per 100 guests,
$185 per bartender
Smoked Old Fashioned Bar old-fashioned crafted and smoked
to order with applewood, cherry
and hickory woods. Four different
bourbons provided.
$7 per person
Mocktail BarTreat your Guests to interesting
non-alcoholic specialties to include;
Laughing Buddha, Mixed Fruit
Fresca, Cucumber Fresca, Georgia
Tea, Pomegranate Mojito, Sunshine
Berry Fizz, Italian Soda, Bombay Cola,
Robert Palmer.
$5 per person
Martini BarBack to the days of Gatsby, martinis
for everyone, including: Classic
"Shaken, not Stirred" Martini (vodka
or gin), Cosmo, Cherry Bomb,
Summer Sky, Melon Drop
$7 per person
Mojito BarRum with muddled Lime, Mint
and Sugar or Watermelon, Mango,
Pineapple, Cherry, Pomegranate
$7 per person
Sagamore BarMaryland craft cocktails prepared
with Baltimore’s own Sagamore
Rye Whiskey: Sagamore Black-Eyed
Susan, Sagamore Maryland Mule,
Sagamore Whiskey Manhattan.
$7 per person
Baltimore Bloody Mary ExperienceOld Bay Vodka, Tito’s One Vodka,
Wheatley Vodka, local craft beer,
four varieties of house-made Bloody
Mary Mix, various accoutrements
and garnishes to build your own
Bloody Mary.
$7 per person
Orange and Grapefruit Crush StationBartenders to squeeze fresh
oranges or grapefruits, served over
ice with vodka, Triple Sec and
lemon-lime soda
$7 per person
FALL 19 // WINTER 20 • 65
BAR MENUSBAR MENUS
66
BAR MENUS
FALL 19 // WINTER 20 • 67
Curated CocktailsSelect up to two per event
to enhance the bar
$15 each, charged on consumption
Vodka InspiredStrawberry Basil Mule
Vodka, strawberries, lime, basil sprigs,
ginger beer strawberry and basil garnish
Infamous Orange Crush
Vodka, fresh squeezed oranges,
Triple Sec, sprite
Purple People Eater
Vodka, blue curacao, sour mix, grenadine,
cranberry juice
Gin InspiredThe Resolution
Gin, lemon juice, simple syrup,
rosemary sprigs, champagne
Bee’s Knees
Gin, honey syrup, lemon juice
Cucumber Rickey
Gin, muddled cucumber, simple
syrup, fresh lime juice, club soda
Rye and Bourbon InspiredVoodoo Smash
Whiskey, simple syrup, muddled
watermelon, mint, watermelon
and mint garnish
Campfire Cocktail
Rye whiskey, simple syrup, splash of
Lagavulin, roasted marshmallow garnish
The Revolver
Bourbon, coffee liqueur, angostura bitters
Rum InspiredThe Knockout
Dark rum, cognac, lemon juice, simple
syrup topped with grated nutmeg
Ghost Daiquiri
White rum, lime, simple syrup, blackberries
Tequila InspiredCloud 9
Reposado tequila, Grand Marnier Liqueur,
egg whites, simple syrup, lemon and lime
Bubbly Paloma
Tequila, grapefruit juice, lime juice,
simple syrup, topped with Champagne
Sparkling InspiredBarbotage
Cognac, Grand Marnier, prosecco
Blushing Mimosa
Orange juice, pineapple juice,
grenadine, brut champagne
Air Mail
Light rum, lime juice, honey,
brut Champagne
No Alcohol, Full Flavor InspiredShirley is a Ginger
ginger beer, grenadine, fresh lime
juice, club soda, cherry garnish
Blueberry Nojito
muddled blueberries, mint, lime juice, simple
syrup, club soda, mint and blueberry garnish
Raspberry Bees Knees
raspberry shrub, honey, fresh lemon
juice, club soda, raspberry garnish
68
Wine Journeys
Pricing listed below is per bottle Light, Bright WhitesSparkling Brut, Domaine
Ste. Michelle, WA
$59
green apple | fresh-cut lemon |
lime peel
Sparkling Brut, Chandon, CA
$69
Bartlett pear | lemon zest | apple
Pinot Grigio, Terlato Family, Italy
$75
white peach | Asian pear |
spring flowers
Sauvignon Blanc,
Starborough, New Zealand
$52
passion fruit | soft kiwi | guava
Riesling, Chateau Ste. Michelle and
Dr. Loosen, Columbia Valley, WA
$63
ripe limes | Mandarin oranges |
soft peach
Bold, Rich Whites Chardonnay, Proverb, CA
$49
baked apple | pineapple
chunks | caramel
Chardonnay, Smoketree,
Sonoma, CA
$58
Asian pear | Meyer lemon |
white nectarine
Chardonnay, J. Wilkes, CA
$67
dried lemon | key lime | white peach
Chardonnay, Sonoma-Cutrer, CA
$65
Honeycrisp apple | roasted
nuts | butter
Chardonnay, Quilt, Napa, CA
$65
baked apple | pineapple-mango
cream | buttered toast
Light, Refreshing Rosés and Reds Sparkling, etoile Rosé, Carneros, CA
$88
plum | smashed raspberry | nutmeg
Rosé, Whispering Angel,
Côte de Provence
$69
strawberry | Bing cherry |
jasmine flowers
Pinot Noir, Parker Station, CA
$61
black cherry | vanilla |
wild strawberry
Pinot Noir, Acrobat, OR
$52
dried cherry | figs | allspice
Medium, Friendly RedsCabernet Sauvignon, Proverb, CA
$49
blackberry | mocha | vanilla bean
Cabernet Sauvignon, Storypoint, CA
$62
blackberry jam | nutmeg | allspice
Red Blend, Zaca Mesa Z Cuvée, CA
$61
dried berry | potpourri |
cocoa powder
Merlot, Tangley Oaks, Napa, CA
$62
juicy raspberry | plum | savory herbs
Dark, Opulent Reds Cabernet Sauvignon, Oberon, CA
$72
black cherry | candied blackberry |
coffee beans
Cabernet Sauvignon, DAOU,
Paso Robles, CA
$85
figs | raisins | espresso
Cabernet Sauvignon,
Conn Creek, Napa, CA
$124
juicy raspberry | black plum |
warm vanilla
FALL 19 // WINTER 20 • 69
Medium, Friendly RedsCabernet Sauvignon, Proverb, CA
$49
blackberry | mocha | vanilla bean
Cabernet Sauvignon, Storypoint, CA
$62
blackberry jam | nutmeg | allspice
Red Blend, Zaca Mesa Z Cuvée, CA
$61
dried berry | potpourri |
cocoa powder
Merlot, Tangley Oaks, Napa, CA
$62
juicy raspberry | plum | savory herbs
Dark, Opulent Reds Cabernet Sauvignon, Oberon, CA
$72
black cherry | candied blackberry |
coffee beans
Cabernet Sauvignon, DAOU,
Paso Robles, CA
$85
figs | raisins | espresso
Cabernet Sauvignon,
Conn Creek, Napa, CA
$124
juicy raspberry | black plum |
warm vanilla
BAR MENUS
70
ImportantThings to Know1. Taxes and Service Charge
The combined gratuity and service
charge that is in effect on the day of
your event will be added to your bill.
Currently, the combined gratuity and
service charge is equal to 25% of the
food and beverage total, plus applicable
state and local tax. A portion of this
combined charge will be added to your
bill as gratuity, which will be distributed
to tipped Banquet Employees.
Currently, that portion is equal to
the lesser of (i) 15% of the food and
beverage total (or the current gratuity
charge in effect on the day of your
event in accordance with the hotel's
union contract), or (ii
Currently, $16.00 per hour per tipped
Banquet Employee calculated over an
entire work week, which will be added
to the tipped Banquet Employees'
regular wages (the $16.00 per hour
rate increases by $.65 annually). The
remainder of this combined charge,
currently equal to 10% of the food and
beverage total, will be added to your bill
as a service charge.
This service charge is not a gratuity and
will be retained by the hotel to cover
discretionary costs related to your
event. We will endeavor to notify you in
advance of your event of any increases
to the combined gratuity and service
charge should different gratuities be in
the effect on the day of the event per
the hotel's union contract.
2. Expected Attendance and Final
Guarantees
Expected attendance numbers (noted
as EXP on the Banquet Event Orders)
for your events must be submitted
by 11:00 AM, local time, 10 business
days prior to the first scheduled event.
Final guarantees (noted as GTD on the
Banquet Event Orders) are due by 11:00
AM, local time, three (3) business days
prior to the first scheduled event and
cannot be reduced after this time. If
final guarantees are not received, the
expected attendance numbers will be
the basis for billing purposes.
Final guarantees are to be within 10%
of the expected attendance numbers
or additional charges will apply. If a final
guarantee is reduced by more than 10%
of the expected attendance number,
the hotel will add a supplemental
charge equal to the menu price per
person multiplied by the difference
between the expected attendance less
10% and the final guarantee. If a final
guarantee is increased by more than
10% of the expected attendance, the
hotel will add a supplement charge to
cover rush orders and overtime equal
to 15% of the menu price multiplied
by the difference the final guarantee
and the expected attendance plus
10%. Additionally, the contracted
menu items may not be available for
the additional Guests added. You will
be charged for the final guarantee, or
number of Guests served, whichever
is greater. The hotel will only prepare
food based on the final guarantees, and
will not set rooms (noted as SET on the
Banquet Event Orders) for more than
3% over the final guarantees.
FALL 19 // WINTER 20 • 71
STORIES & MENUS of Baltimore Inner Harbor
72
3. Labor Charges
Chefs for food stations (carving, omelet,
etc.): $185.00 per Chef for three hours and
$85.00 per hour for each additional hour (plus
applicable sales tax)
Bartender Labor: $185.00 per Attendant for
three hours and $85.00 each additional hour
(plus applicable sales tax). Staffing for bars: 1
bartender per 100 Guests
Labor charge for food and beverage events
with fewer than 25 Guests: $150.00. Additional
labor charges may apply for additional services
requested, event changes made less than 48
hours in advance or for extraordinary cleaning
required by use of glitter, confetti or
similar items.
4. Pricing
All menu prices are provided for guidance
in budget development only, and items
are subject to change until such a time as
banquet event orders (BEOs) have been
signed and counter-signed by both parties.
5. Food and Beverage Policies
Due to licensing requirements and quality-
control issues, all food and beverage to be
served on hotel property must be supplied
and prepared by hotel and may not be
removed from hotel property. Alternate menu
selections (vegetarian, etc.) will be deducted
from the total guarantee. Should either the
number of alternates or the designated
entrée not be adequate in amount, you will
be asked to confirm in writing whether or
not to incur the additional cost of preparing
more entrées or alternates. Please also note
that consuming raw or uncooked meats,
poultry, seafood, shellfish or eggs may
increase your risk of foodborne illness.
6. Audio-Visual
For your convenience, Presentation
Services Audio Visual (PSAV) is our in-house
professionals providing a knowledgeable, on-
site team and state of the art equipment.
FALL 19 // WINTER 20 • 73
7. Displays, Decorations and
Entertainment All displays, exhibits, decorations,
equipment and musicians/
entertainers must enter the Hotel
via the loading dock. Delivery time
must be coordinated with the
Hotel in advance. Special ingress
and egress, insurance and security
requirements may apply in the case
of events with decor, sets, special
lighting or special sound; please
consult with your catering and event
manager prior to finalizing such
arrangements. Nothing may be
attached to the walls and ceilings.
A walk-through is to be arranged
with a designated person and Hotel
representative after the dismantling.
You are responsible for obtaining
all applicable fire marshal approvals
or permits required for your
event. You are also responsible for
obtaining all required ASCAP or BMI
licenses for entertainment or music
performances at your event.
8. Linen
White linens and napkins are
available through the hotel at no
extra charge. specialty linens and
napkins are available through
outside sources at additional cost.
your catering or event manager will
be happy to assist you.
9. Florals, Décor, Entertainment
The hotel has a list of recommended
vendors and are happy to facilitate
needs. proper advance notification
is required when scheduling
entertainment and the use of
volume enhancing equipment. the
hotel reserves the right to control
the volume on all functions.
10. Signage
The hotel does not permit affixing
anything to the walls, doors or
ceilings that would leave damage.
Pre-approved signage is permitted
in the registration area and in private
function areas only. No signs are
permitted on the building exterior.
The hotel reserves the right to
approve all signageAll menu . All
signs must be professionally printed
and should be free standing or on an
easel. The hotel will assist in placing
all signs and banners. A $50.00
charge per banner will apply.
11. Security
Hotel does not provide security in
the meeting and event space and
all personal property left in the
meeting or event space is at the
sole risk of the owner. You agree to
advise your Attendees and Guests
that they are responsible for the
safekeeping of their personal
property. You may elect to retain
security personnel to safeguard
personal property in the meeting
and event space, and/or the hotel
reserves the right based on its
reasonable judgment to require you
to retain security personnel in order
to safeguard Guests or property
in Hotel. Any security personnel
retained by you must be at your
own expense and from a licensed
security company that meets the
minimum standards established
by hotel, including insurance and
indemnification requirements,
and at all times remains subject to
hotel’s advance approval.
12. Lost And Found
The hotel will not assume or accept
responsibility for damages to or
loss of any merchandise or articles
in the hotel prior to, during or
following and event.
13. Shipping And Packages
Packages for meetings may be
delivered to the Hotel three (3)
working days prior to the date
of the function. The following
information must be included on all
packages to ensure proper delivery:
Name of Organization
Guest Name
Attention Catering or
Conference Services
Manager (Indicate Name)
Date of Function
Package handling and storage
is handled by the hotel’s on-site
UPS Store. The UPS Store may be
contacted directly at
(443) 220 0280 or via e-mail at
Special mailing services are
available through the Business
Center at a nominal fee. For all your
business needs, including copying,
faxing, creative services and video
duplication our Business Center is
open 24 hours to all in-house
Guests. For your convenience and
safety, we ask that all deliveries
made on your behalf to our
conference center be made
through our loading and unloading
area. This includes all outside
contractors such as musicians,
florists, design companies etc.
Should you make your own
arrangements, all deliveries should
be coordinated with your Catering
or Event Manager.
14. Payment
Payment shall be made in advance
of the function unless credit has
been established with the hotel. In
such case, the complete account
is due and payable no later than 30
days from the date of the function.
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FALL 19 // WINTER 20 • 75
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FLAVORStories & Menus of
Baltimore Inner Harbor