BANQUET MENU...BANQUET & EVENT MENUS Rich with the history and style of Providence, the hotel offers 19 beautifully decorated meeting rooms totaling 22,877 square feet of meeting space

BANQUET MENU

BANQUET & EVENT MENUSRich with the history and style of Providence, the hotel offers 19 beautifully decorated

meeting rooms totaling 22,877 square feet of meeting space to accommodate any size

gathering. Visitors to the hotel enjoy their choice of dining venues including Centro

Restaurant, Fleming’s Prime Steakhouse & Wine Bar and Morsels.

Connected to the Rhode Island Convention Center, Dunkin Donuts Center and

the Providence Place Mall, the Omni Providence Hotel is a landmark of downtown

Providence within walking distance to gourmet restaurants, historic attractions, shops,

entertainment and more.

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ALL DAYMENU

ALL DAYPAC K AG E S

E X EC U T I V E M E E T I N G PAC K AG E | $ 6 8 P E R G U E S T SELECT EXECUTIVE DELI BUFFET OR ITALIAN SANDWICH BUFFET

CO N T I N E N TA L B R E A K FAS T

Freshly baked muffins, assorted bagels

Fruit and cheese filled danish and buttery croissants

Served with sweet cream butter, fruit preserves and cream cheese

Vine ripened seasonal fruits, melons and berries

Freshly squeezed orange juice and cranberry juices

Freshly brewed coffee, decaffeinated coffee and assorted teas

M I D M O R N I N G B R E A K

Assorted soft drinks and bottled water


M I D A F T E R N O O N B R E A K

Assorted Kind® and Luna® bars

Fruit kabobs with honey yogurt dipping sauce

Bottled lemonade and water

E X EC U T I V E D E L I B U F F E T

Chef’s soup creation

American field green salad

Pasta salad, potato salad

Platter of house roasted turkey breast, rare roast beef, hardwood smoked ham

Fire roasted vegetables

Choice of chicken salad with red grapes and sliced almonds or traditional tuna salad

Assortment of sliced domestic and imported cheeses

Tomatoes, red onion, dill pickles and lettuce

Imported mustards and herbed mayonnaise

Artisan breads and rolls

Assorted cookies, brownies and blondies


I TA L I A N SA N DW I C H B U F F E T

Tuscan vegetable minestrone

Traditional caesar salad

Eggplant caponata

Mediterranean pasta salad

Pre-made sandwiches

Fire roasted vegetables with hummus on herb foccacia bread

Romano crusted chicken breast, sliced tomato, crisp arugula leaves, sourdough bread

Roast beef and boursin cheese with caramelized onion and grilled portobello on ciabatta bread

Housemade garlic and parmesan chips

Italian cookies and pastries


All selections are subject to a 16.75% service charge, 7.25% taxable administrative fee and an 8% Rhode Island sales tax.4

BREAKFASTMENU

BREAKFAST

CO N T I N E N TA L B R E A K FAS T | $ 1 7 P E R G U E S T

Freshly baked muffins, assorted bagels, fruit and cheese filled Danish and buttery croissants served with sweet cream butter, fruit preserves and cream cheese

Vine ripened seasonal fruits, melons and berries

Freshly squeezed orange and cranberry juices


B R E A K FAS T B U F F E T E N H A N C E M E N T S

Selection of flavored greek and all natural yogurts $4 each

Assorted yogurt parfaits with fresh berries, organic honey and house made granola | $4 each

Kashi™ granola | $4 each

Assorted cereals | $4 each

Steel cut oatmeal – brown sugar, chopped walnuts, raisins, dried cranberries, shredded coconut, sliced bananas, whole and 2% milk | $6 per guest

Farm fresh scrambled eggs | $8 per guest (minimum of 20 people)

Hard boiled eggs | $36 per dozen

B R E A K FAS T SA N DW I C H E S

EGG, BACON AND CHEESE BISCUIT | $8 .50 EACH

Buttermilk biscuits with scrambled eggs, pepper crusted bacon and monterey jack cheese

EGG, HAM AND CHEESE MUFFIN | $8 .50 EACH

Farm fresh scrambled eggs, hardwood smoked ham and sharp cheddar cheese on a toasted English muffin

GRILLED TOMATO AND SPINACH MUFFIN | $8 .50 EACH

Fresh tomato slices, sautéed spinach and Gruyere cheese on a toasted English muffin

SUNRISE BURRITOS | $8 .50 EACH

Flour tortillas, scrambled eggs, chorizo, shredded potatoes, cheddar cheese, salsa and sour cream

B R E A K FAS T S TAT I O N S

BELGIAN WAFFLE STATION | $12 PER GUEST

Warm Vermont maple syrup, sweet butter, sweetened whipped cream and sliced fresh strawberries

OMELET STATION* | $12 PER GUEST

Shredded cheddar and monterey jack cheese, mushrooms, spinach, red and green peppers, shaved red onions, diced tomato, bacon, sausage and diced ham

*Requires a chef attendant at $100 per attendant.

Á L A C A R T E


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BREAKFAST

WAT E R P L AC E B U F F E T | $ 2 8 P E R G U E S T

Farm fresh scrambled eggs

French toast

Applewood smoked bacon

Chicken apple sausage

Breakfast potatoes

Seasonal fresh fruit and berries

Fruit yogurts

Assorted cold cereals

S PA B R E A K FAS T B U F F E T | $ 3 0 P E R G U E S T


Chicken apple sausage

Turkey bacon

Steel cut Irish oatmeal with brown sugar and raisins

Assorted Kashi™ cereals with granola

Fat free yogurts, seasonal fruits and berries

B U F F E T S

All breakfast buffets include freshly baked muffins, assorted bagels, fruit and cheese danish, buttery croissants served with sweet cream butter, fruit preserves and cream cheese, orange juice, freshly brewed coffee, decaffeinated coffee and assorted teas.

All selections are subject to a 16.75% service charge, 7.25% taxable administrative fee and an 8% Rhode Island sales tax.

BREAKFAST

T H E O M N I B R E A K FAS T | $ 2 0 P E R G U E S T


Breakfast potatoes

Applewood smoked bacon or maple grilled ham

F R E N C H TOAS T | $ 2 1 P E R G U E S T

Batter dipped brioche bread

Warmed Vermont maple syrup

Fresh strawberries

Crisp bacon or hardwood smoked ham

AS PA R AG U S P R O S C I U T TO A N D F O N T I N A Q U I C H E | $ 2 4 P E R G U E S T

Hash browned red bliss potatoes

Grilled pineapple

T H E B R E A K FAS T F R I T TATA | $ 2 4 P E R G U E S T

Farm fresh egg frittata made with five cheeses, spinach and roasted red pepper

House made Italian sausage

Hash browned red bliss potatoes

P L AT E D

All plated breakfast selections include freshly baked muffins, assorted bagels, fruit and cheese danish, buttery croissants, orange juice, freshly brewed coffee, decaffeinated coffee and assorted teas.


BREAKMENU

All package break menus are designed for 30 minutes of service.

BREAKS


PAC K AG E S

T H E S O U T H W E S T E R N | $ 1 3 P E R G U E S T

Chicken and cheese quesadillas

Warm cheese nachos to include olives, Monterey jack cheese, jalapenos, tomatoes, basket of corn tortilla chips, pico de gallo, guacamole and sour cream

P I C N I C B R E A K | $ 1 0 P E R G U E S T

Crisp garden vegetable crudités, hummus, tzatziki, baba ghanoush, tabbouleh

Whole fresh seasonal fruit

Pita chips and whole grain crackers

T H E N E W P O RT B R E A K | $ 2 0 P E R G U E S T

Bite size lobster rolls

Warm home made potato chips

Del’s™ lemonade and Spindrift soda

H E A LT H N U T | $ 8 P E R G U E S T

Dried apples, apricots and plums

Warm almonds, walnuts and cashews

SW E E T TO OT H | $ 1 0 P E R G U E S T

Build your own popcorn trail mix: popcorn, dark bittersweet chocolate chips, walnuts, almonds, craisins, apricots, raisins and M&M’s

O M N I BAG E L BA R | $ 8 . 5 0 P E R G U E S T

Assorted plain, sesame, poppy onion and everything bagels

Plain, chive and vegetable cream cheese

Sweet butter, apple cinnamon butter and local clover honey

U P G R A D E

Add smoked salmon | $10 per guest

C H I P S A N D D I P | $ 8 P E R G U E S T

House-made potato chips flavored with Parmigiano-Reggiano, fresh rosemary leaves, sea salt and black pepper

French onion dip, bacon horseradish and buttermilk ranch dip

R H O D E I S L A N D B R E A K | $ 1 0 P E R G U E S T

Warm doughboys dusted with powdered sugar, cinnamon sugar or maple syrup

Chepachet farms maple cookies

Coffee milk or Del’s™ lemonade

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BREAKSA L A C A R T E

B E V E R AG E S

Freshly brewed coffee, decaffeinated coffee and assorted teas (1.5 hours of service) | $5 per guest or $70 per gallon

All day coffee and tea service (8 hours of service) $18 per guest

All day beverage service – coffee, decaf, assorted hot teas, soft drinks and bottled water (8 hours of service) $30 per guest

Hot cocoa bar – fresh sweetened whipped cream, chocolate shavings, mini marshmallows, cinnamon sugar $8 per guest

illy® – cappuccino, caffe vanilla affogato, caffe latte $6 per bottle

Lemonade or iced tea | $5 per bottle

Chilled fruit smoothies and juices | $5 per bottle

Freshly squeezed orange grapefruit, tomato and cranberry juices | $5 per guest

Assorted soft drinks featuring Coca-Cola® products $4.25 each

Bottled still and sparking water | $4.25 each

Spindrift all natural sparkling sodas | $4.25 each

Nantucket Nectar® fruit juices | $6 per bottle

Red Bull® regular or sugar free | $6 each

B R E A K E N H A N C E M E N T S

Cinnamon sugar, powdered sugar, plain and maple glazed warm kronuts | $60 per dozen

Gluten free banana nut and chocolate chip tea breads $48 per dozen

Sliced breakfast breads, assorted muffins or bagels $40 per dozen

Vine ripened sliced seasonal fruits, melons and berries $7 per guest

Seasonal whole fruit | $36 per dozen

Assorted yogurt | $4 each

Assorted Kind® (gf) and Luna® bars | $5 each

Assorted candy bars – Hershey's milk chocolate®, Kit Kat®, Reese’s® and Hershey’s milk chocolate with almonds® $4 each

Brownies and blondies | $40 per dozen

Chocolate chip, white chocolate macadamia nut, peanut butter, oatmeal raisin cookies | $38 per dozen

Warm soft pretzels with whole grain, dijon and spicy yellow mustards | $4 each

Smartfood® popcorn and Cracker Jacks® | $3 per bag

Gourmet mixed nuts | $6 per guest


LUNCHMENU

LUNCH

B U F F E T S

I TA L I A N SA N DW I C H B U F F E T | $ 3 2 P E R G U E S T

Tuscan vegetable minestrone

Traditional caesar salad

Eggplant caponata

Mediterranean pasta salad

Premade sandwiches

Fire roasted vegetables with hummus on herb focaccia bread

Romano crusted chicken breast, sliced tomato crisp arugula leaves, sourdough bread

Roast beef and boursin cheese with caramelized onion and grilled portobello on ciabatta bread

House made garlic and parmesan chips

Italian cookies, pastries

E X EC U T I V E D E L I B U F F E T | $ 3 1 P E R G U E S T


American field green salad

Pasta salad, potato salad

House roasted turkey breast, rare roast beef, hardwood smoked ham

Fire roasted vegetables

Choice of chicken salad with red grapes and sliced almonds or traditional tuna salad

Assortment of sliced domestic and imported cheeses

Tomatoes, red onion, dill pickles and lettuce

Imported mustards, herbed mayonnaise

Artisan breads and rolls

Assorted cookies, brownies, blondies

All buffets are prepared for 25 guests or more and priced for one and one half hour of service. A surcharge of $150 will apply for groups less than 25 guests.

All luncheon buffets include freshly brewed coffee, decaffeinated coffee and assorted teas.

All selections are subject to a 16.75% service charge, 7.25% taxable administrative fee and an 8% Rhode Island sales tax. 13

LUNCH

B U F F E T S

F I E S TA | $ 3 5 P E R G U E S T

Chicken tortilla soup

Mixed greens with cucumber, tomato, avocado, roasted corn, black beans and chipotle-cilantro ranch vinaigrette

Jicama and cucumber salad

Build your own fajita – seasoned chicken breast, spicy skirt steak, sautéed peppers and onions, shredded cheese, jalapenos and warm flour tortillas

Spanish rice and beans

Tortilla chips, fresh salsa, sour cream and guacamole

Tres leche flan and cinnamon churros

F E D E R A L H I L L | $ 3 5 P E R G U E S T

Pasta e fagioli

Caprese salad

Classic caesar salad

Panzanella salad

Assorted hand rolled calzones

Chicken piccata

Wild mushroom ravioli, saffron cream

Tuscan rubbed flat iron steak with roasted garlic and sage butter

Garlic bread and Italian bread

Tiramisu and cannoli

S O U P A N D SA L A D BA R | $ 3 5 P E R G U E S T SELECT TWO SOUPS

Tuscan vegetable soup

New England clam chowder

Roasted eggplant and tomato soup

Caldo verde

Chicken noodle soup

Romaine lettuce, field greens, arugula leaves

Kalamata olives, sliced red onion, grape tomatoes, crisp sliced cucumbers, crumbled blue cheese, shaved parmesan, hard cooked eggs, sunflower seeds, crispy fried onions, garlic croutons

Extra virgin olive oil, balsamic vinegar, buttermilk ranch, caesar and house dressing

Grilled salad toppers – marinated grilled gulf shrimp, rosemary garlic and lemon marinated chicken breast and grilled flat iron steaks

Sliced fresh fruit, fudge brownies, mini eclairs

U P G R A D E

Add lobster | $10 per guest




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LUNCH

B U F F E T S

I N T E R N AT I O N A L | $ 4 0 P E R G U E S T

Roasted corn chowder

House chopped salad

Caprese salad

Cheese filled tortelloni, arrabbiata sauce and parmigiano-reggiano

Teriyaki marinated London broil

Grilled mediterranean chicken breast, marinated artichokes, kalamata olives and sundried tomato

Pan roasted north Atlantic salmon filet, orange fennel relish

Garlic mashed potato

Seasonal vegetable

Miniature French pastries and assorted whoopie pies

N E W E N G L A N D | $ 4 0 P E R G U E S T SELECT TWO ENTRÉES

Roasted Rhode Island corn chowder, house made pancetta cracklings

Iceberg lettuce salad with crumbled great hill blue cheese, apple wood smoked bacon pieces and apple cider whole grain mustard vinaigrette

Marinated locally foraged mushroom and lentil salad

Boston baked cod fish with lemon chive beurre blanc

Grilled bistro filet, caramelized shallot jus

Herb crusted all natural statler chicken breast, pan drippings

Slow roasted loin of pork, tart apple and walnut stuffing, pan gravy

Roasted fingerling potatoes

Heirloom tomato risotto

Seasonal vegetable

Fresh fruit tarts, Boston cream pie and New York style cheese cake




LUNCH

B U F F E T S

D E L I E X P R E S S B U F F E T | $ 2 8 P E R G U E S T

Chef's soup creation

House chop salad, selection of dressings

Pre-made sandwiches: smoked turkey breast, avocado, tomato and Monterey jack cheese on nine-grain whole wheat bread with fresh herb mayonnaise

Sliced slow roasted beef and bleu fontina cheese with lettuce and tomato on ciabatta bread

Herb grilled vegetables with roasted tomato hummus, lettuce, sliced tomatoes, sundried tomato wrap

House made garlic and parmesan chips

Assorted cookies and brownies

U P G R A D E

Maine lobster roll with chive aioli on brioche roll $10 per guest

G R A B A N D G O | $ 3 0 P E R G U E S T

Smoked turkey breast, avocado, tomato and Monterey jack cheese on nine-grain whole wheat bread with fresh herb mayonnaise

Sliced slow roasted beef and bleu fontina cheese with lettuce and tomato on ciabatta bread

Hardwood smoked sliced ham and gruyere cheese on a crossaint with tomato and lettuce

Herb grilled vegetables with roasted tomato, hummus, lettuce, sliced tomatoes, sundried tomato wrap

Appropriate condiments, whole fruit, pasta salad, chips

and bottled water

U P G R A D E

Maine lobster roll with chive aioli on brioche roll $10 per guest




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LUNCH

P L AT E D

All plated luncheons include a soup or salad, rolls, an entrée with a choice of a starch and seasonal vegetable, dessert, freshly brewed coffee, decaffeinated coffee and assorted teas.


S O U P S / SA L A D S (S E L EC T O N E )

S O U P S

Minestrone

Roasted eggplant and tomato

Caldo verde


Chicken noodle soup

Lobster bisque | Additional $2 per guest

SA L A D S

Omni salad – field greens with spiced pecans, sundried cranberries, cucumber, goat cheese, grape tomatoes and balsamic vinaigrette

Wedge salad – crisp iceberg lettuce hearts, apple wood smoked bacon cracklings, ripe grape tomatoes, shaved red onions, crumbled great hill blue cheese, buttermilk ranch dressing

Caesar salad – chilled romaine, seasoned croutons, anchovies and aged parmigiano-reggiano

Panzanella salad – arugula leaves, vine ripened tomatoes, sliced cucumbers, red onion, seasoned croutons, shaved parmigiano-reggiano in a red wine vinaigrette

D E S S E RT S (S E L EC T O N E )

Triple chocolate mousse torte – layered dark chocolate cake, fudge cake filled with classic chocolate mousse coated with a dark chocolate glaze

Vanilla bean panna cota – creamy Italian custard infused with imported vanilla, fresh berries, whipped cream

Flourless chocolate cake – rich, dense flourless dark chocolate cake dusted with cocoa powder served with sweetened whipped cream and raspberries

Pear almond tart – caramelized pears, salted caramel almond cake

Nutella® ganache tart – creamy Nutella® and dark chocolate ganache served in a chocolate flavored tart shell

Crème brulee – classic vanilla bean flavored custard topped with burnt sugar

Macaroon cheesecake – New York style cheesecake, hint of lemon, coconut macaroon crust

New York style cheesecake – fresh berries, sweetened whipped cream

Red velvet cake – classic red velvet cake filled and frosted with cream cheese frosting, finished with red and white chocolate shavings

LUNCH

P L AT E D

All plated luncheons include a soup or salad, rolls, an entrée with a choice of a starch and seasonal vegetable, dessert, freshly brewed coffee, decaffeinated coffee and assorted teas.


E N T R É E S (S E L EC T O N E )

GRILLED CHICKEN BREAST | $30 PER GUEST

Pan roasted Statler breast of chicken with wild mushrooms, plum tomatoes in a sherry wine jus

CHICKEN MEDALLIONS | $30 PER GUEST

Pan seared medallions of chicken, parmesan reggiano, lemon caper buerre blanc

CHICKEN SALTIMBOCCA | $30 PER GUEST

Stuffed breast of chicken, prosciutto, fresh mozzarella cheese, sage leaves, marsala wine sauce

GRILLED CHICKEN CAESAR SALAD | $28 PER GUEST

Crisp romaine leaves, garlic croutons, shaved parmigiano reggiano, marinated grilled chicken breast served with classic caesar dressing

MIXED FIELD GREENS | $28 PER GUEST

Grilled marinated chicken breast, toasted sliced almonds, red grapes, crumbled blue cheese served with balsamic vinaigrette

POTATO CRUSTED COD | $32 PER GUEST

Tomato and roasted corn relish, lemon aioli

ASIAGO CRUSTED SALMON | $32 PER GUEST

Balsamic reduction

BURGUNDY BRAISED SHORT RIBS | $35 PER GUEST

Roasted root vegetables and cheddar mashed potatoes, burgundy demi glace

PEPPERCORN CRUSTED BEEF TENDERLOIN

$38 PER GUEST

Cabernet-thyme demi glace

STUFFED ROASTED PORK TENDERLOIN | $34 PER GUEST

Pancetta and apple stuffing, brandy au jus

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RECEPTIONMENU

RECEPTION

V EG E TA R I A N

Vegetarian summer roll with honey soy glaze | $3 each

Three mushroom phyllo triangle | $3 each

Caramelized onion and bleu cheese tartlettes | $3 each

Savory herb stuffed mushrooms | $3 each

Vegetable spring rolls with ginger soy glaze | $3 each

Cranberry, walnut and brie in phyllo roll | $3 each

BY S E A

Chilled jumbo shrimp, cocktail sauce and lemon | $5 each

Blue point oysters on the half shell served with cocktail sauce, mignonette sauce and lemon wedges | $5 each

Littlenecks on the half shell served with cocktail sauce, mignonette sauce and lemon wedges | $4 each

Cocktail crab claws, louis sauce | $6 each

Shrimp canapés with lemon mango cheese | $4 each

Smoked salmon on lemon caper rye | $4 each

Scallops wrapped in hickory smoked bacon | $4 each

Shrimp tempura with ginger dashi | $4 each

Rhode island crab cakes, dijon horseradish cream $4 each

Maine lobster with sherry laced newburg sauce in phyllo triangle | $4 each

Lobster cobbler | $4 each

Maui shrimp spring roll | $4 each

H O R S D ' O E U V R E S


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RECEPTIONH O R S D ' O E U V R E S

BY L A N D

Chicken quesadilla with tomato salsa | $3 each

Chicken tandoori with a north indian spice marinade $3.50 each

Southwest chicken kabob with a coriander glaze $3.50 each

Thai chicken sugar cane skewer | $3.50 each

Confit duck and apricot purse with dried cherry chutney $3.50 each

Seared lamb chops with spearmint demi | $5 each

Black tea and spiced rubbed pork tenderloin baguette with apple chutney | $4 each

Pork dim sum pot stickers with ginger soy glaze | $3 each

Chorizo stuffed dates | $3 each

Mini quiche lorraine | $3 each

Pork carnita empanada | $3.50 each

Grilled asparagus with serrano ham and manchego cheese | $3 each

Beef tenderloin baguette, shaved fennel and balsamic glaze | $4 each

Braised short rib crostini, whipped potato crisp shallot rings | $4 each

Mini kobe beef franks in a blanket, whole grain mustard $3 each

Chipotle steak skewer with cilantro aioli | $4 each

Beef bourguignon puff | $4 each

Short rib and fontina mini panini | $4 each

Cuban sandwich | $3.50 each


RECEPTIOND I S P L AYS

P R E M I E R C H E E S E B OA R D | $ 1 4 P E R G U E S T

Baked brie en croute, mahon, queso manchego, saint-andre, pecorino toscana, great hill blue cheese, Wensleydale cranberry, Vermont sharp cheddar

Fresh berries, dried fruits, local bee’s honeycomb, flavored mustards and spreads

Grilled breads and crackers

B R U S C H E T TA M A RT I N I S | $ 8 P E R G U E S T

Marinated grilled seasonal vegetables, crisp sourdough baguette, chiffonade basil

Feta cheese, kalamata olives, sun-dried tomatoes, crisp sourdough baguette

Truffled wild mushroom salad, shaved reggiano, crisp sourdough baguette

V EG E TA B L E C R U D I T E M A RT I N I $ 7 P E R G U E S T

Selection of fresh vegetables and assorted dips

M E AT BA L L D I S P L AY | $ 1 2 P E R G U E S T

Albondigas, lamb meatballs with mint and sherry demi glace

Arancini, fried rice balls with mozzarella, saffron, peas, and tomato sauce

Italian style meatballs with spicy marinara

Serrano ham and manchego croquettas

S L I D E R D I S P L AY | $ 1 8 P E R G U E S T SELECT THREE

Slow roasted barbecue pork with crisp slaw

Buffalo style chicken, blue cheese dressing

Lamb sliders with olive tapenade, tzatziki

Angus beef, cheddar cheese, applewood smoked bacon

Crisp falafel with tahini vinaigrette

Served with sliced tomato, crisp lettuce and toasted brioche bun

C H A R C U T E R I E | $ 1 5 P E R G U E S T

Shaved serrano ham, prosciutto, palacios chorizo bresola, sweet sopressata, fennel salami

Pecorino toscano, parmigiano-reggiano

Idiazabal house cured olives, whole grain mustard, fig cake, dried apricot and cherry mostarda, herb oil, roasted garlic oil, balsamic syrup

Chestnut honey grilled baguettes, assorted country breads, stone ground crackers


23

RECEPTIONC A RV I N G S TAT I O N S *D I S P L AYS

SA L M O N E N C R O U T E | $ 1 8 0 SERVES 20 GUESTS

Spinach and lemon caper beurre blanc

C A RV E D T U R K E Y B R E AS T | $ 2 7 5 SERVES 35 GUESTS

Cranberry relish, herb mayonnaise, imported mustards and rolls

V I R G I N I A H A M | $ 3 0 0 SERVES 50 GUESTS

Honey, brown sugar and bourbon glaze and rolls

R OAS T E D P R I M E R I B O F B E E F | $ 4 0 0 SERVES 35 GUESTS

Horseradish cream and rolls

R OAS T E D T E N D E R LO I N O F B E E F | $ 3 2 5 SERVES 20 GUESTS

Béarnaise and rolls

S LOW S M O K E D B E E F B R I S K E T | $ 3 5 0 SERVES 35 GUESTS

Bourbon barbecue sauce, coleslaw and rolls

C H I P S A N D D I P | $ 8 P E R G U E S T

House-made potato chips, seasoned with parmigiano-reggiano, fresh rosemary leaves, sea salt and black pepper

French onion dip, bacon horseradish and buttermilk ranch dip

U P G R A D E S

Warm artichoke and spinach dip with pita chips $2 per guest

Crab dip with pita chips | $4 per guest

F R E N C H F RY S TAT I O N | $ 1 0 P E R G U E S T

Portobello fry, sweet potato fry and french fry

Roasted garlic aioli, ketchup, salt and vinegar

F R E S H S E A F O O D BA R

Chilled gulf shrimp | $5 each

Blue point oysters on the half shell | $5 each

Littlenecks on the half shell | $4 each

Cocktail crab claws | $6 each

Served with cocktail sauce and lemon wedges


*One chef attendant per 100 guests ($100 per attendant). Minimum of 30 guests for each station.

DINNERMENU

DINNERS P E C I A LT Y S TAT I O N S *

C H I L L E D SA L A D | $ 1 0 P E R G U E S T SELECT TWO


Panzanella salad (bread salad) – sourdough bread, arugula leaves, vine ripe tomatoes, English cucumbers, shaved reggiano and basil red wine vinaigrette

Spinach salad – fresh baby spinach with roasted mushrooms, red onion, toasted almonds and sundried tomato, served with a warm bacon and maple vinaigrette

S O U P S TAT I O N | $ 1 1 P E R G U E S T SELECT TWO

Sweet corn chowder

Potato leek

Lobster bisque


Minestrone

Accompaniments include pancetta crisps, oyster crackers, grated parmesan cheese, grilled focaccia

PAS TA | $ 1 8 P E R G U E S T

Gemelli, mushroom ravioli and cheese tortellini

Chicken, shrimp, fresh vegetables, mushrooms, sundried tomatoes, olives, chopped herbs

Marinara, alfredo and pesto cream sauces

Fresh garlic, grated parmesan, garlic bread, baked focaccia, thin Italian bread sticks

R I S OT TO | $ 1 6 P E R G U E S T

Italian risotto, tossed chicken, shrimp, fresh herbs, mushrooms, asiago, sundried tomatoes, asparagus and artichoke hearts

Fresh garlic, grated parmesan, garlic bread, baked focaccia, thin Italian bread sticks

R A M E N N O O D L E BA R | $ 1 7 P E R G U E S T

Rice and egg noodles served with julienne carrots, snow peas, bean sprouts, cucumber, scallion, cilantro, chicken, shrimp and tofu, crushed peanuts, chicken, shrimp and miso ginger broth


*Requires one chef attendant per 100 guests at $100 per attendant. Minimum of 50 guests for each station. 25

DINNERS P E C I A LT Y S TAT I O N S *

I N T E R N AT I O N A L CO F F E E S TAT I O N $ 1 0 P E R G U E S T


Served with cream, raw sugar, sugar cubes, honey, cinnamon sticks, lemon zest, orange zest, liqueur-laced fresh whipped cream and chocolate and mint covered espresso beans

Variety of flavored syrups and chocolate dipped biscotti

U P G R A D E

Add cappuccino and espresso made to order $10 per guest

BA N A N AS F O S T E R | $ 1 4 P E R G U E S T

Sliced bananas sautéed with brown sugar, butter, rum and banana liqueur served over vanilla ice cream topped with sliced toasted almonds

C A N N O L I S TAT I O N | $ 1 4 P E R G U E S T

Cannoli shells filled to order with your choice of sweetened ricotta cream or chocolate cream, semi-sweet chocolate chips, chopped pistachios, chocolate sprinkles topped with powered sugar

I C E C R E A M S U N DA E BA R | $ 1 4 P E R G U E S T

Chocolate, vanilla and strawberry ice cream

Nuts, cherries, M&M’s®, sprinkles, sauces and whipped cream

C H E E S EC A K E M A RT I N I BA R | $ 1 4 P E R G U E S T

Scoops of plain, marble and praline cheesecakes in sugar rimmed martini glasses

Raspberries, blueberries, strawberries, crushed Oreos, graham cracker crumbs, chopped walnuts, chocolate, caramel and raspberry coulis

V I E N N E S E D I S P L AY | $ 1 7 P E R G U E S T

A decorative display of European cakes and tortes, assorted miniature French pastries, sliced fresh fruit and an assortment of fresh berries, sweetened whipped cream

C R E P E S TAT I O N | $ 1 4 P E R G U E S T

Filled to order with your choice of Nutella® and banana, strawberry and Grand Marnier®

Whipped cream, chopped nuts, mini white and dark chocolate chips, fresh chiffonade mint


*Requires one chef attendant per 100 guests at $100 per attendant. Minimum of 50 guests for each station.26

DINNER

P L AT E D

All plated dinners include a soup or salad, an entrée with a starch and seasonal vegetable, dessert, freshly brewed coffee, decaffeinated coffee and assorted teas.


SA L A D S (S E L EC T O N E )

Omni salad – field greens with spiced pecans, sundried cranberries, cucumber, goat cheese, grape tomatoes and balsamic vinaigrette

Wedge salad – crisp iceberg lettuce hearts, apple wood smoked bacon cracklings, ripe grape tomatoes, shaved red onions, crumbled great hill blue cheese, buttermilk ranch dressing


Panzanella salad – arugula leaves, vine ripened tomatoes, sliced cucumbers, red onion, seasoned croutons, shaved parmigiano-reggiano in a red wine vinaigrette

S O U P S | $ 8 P E R G U E S T

Minestrone

Roasted eggplant and tomato

Caldo verde


Chicken noodle soup

Lobster bisque | Additional $2 per guest

A P P E T I Z E R S | $ 9 P E R G U E S T

Four cheese manicotti and tomato basil sauce

Forest mushroom ravioli, manchego cognac cream and balsamic drizzle

New England crab cakes, sweet corn succotash and citrus beurre blanc

Caprese salad, buffalo mozzarella, roma tomatoes with basil oil and aged balsamic vinegar

Potato gnocchi tossed with pancetta, sundried tomatoes, fresh herbs, extra virgin olive oil and garlic

Melon wrapped in serrano, vine ripened cantaloupe, shaved serrano ham, and fig compote

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DINNER

P L AT E D



E N T R É E S (S E L EC T O N E )

STATLER CHICKEN BREAST | $42 PER GUEST

Pan seared chicken breast with wild mushroom and herb au jus

CHICKEN PROVIDENCE | $44 PER GUEST

Wild mushrooms, walnut and leek stuffing laced with a balsamic-thyme demi glace

FREE RANGE CHICKEN BREAST | $44 PER GUEST

Pan roasted all natural free range chicken breast, crispy pancetta cracklings and madeira wine jus

STUFFED ROASTED PORK TENDERLOIN | $50 PER GUEST

Pancetta and apple stuffing with brandy au jus

ASIAGO CRUSTED ATLANTIC SALMON | $45 PER GUEST

Balsamic reduction

LEMON GRILLED SWORDFISH | $49 PER GUEST

Sweet corn succotash and citrus beurre blanc

POTATO CRUSTED COD | $49 PER GUEST

Lemon thyme buerre blanc

BURGUNDY BRAISED SHORT RIBS | $50 PER GUEST

Burgundy demi glace with caramelized root vegetables

FILET MIGNON | $63 PER GUEST

Grilled top choice filet mignon, roasted cremini mushrooms and cabernet jus

CHICKEN AND SHRIMP | $60 PER GUEST

Pan seared chicken breast piccata and lemon grilled shrimp

FILET OF BEEF AND LOBSTER | $75 PER GUEST

Grilled filet mignon, wild mushroom demi glace, lobster tail and tarragon butter

FILET OF BEEF AND SALMON | $68 PER GUEST

Grilled filet mignon, cabernet demi, grilled salmon and balsamic reduction

28

DINNER

P L AT E D



D E S S E RT S (S E L EC T O N E )

Triple chocolate mousse torte – layered dark chocolate cake, fudge cake filled with classic chocolate mousse coated with a dark chocolate glaze

Vanilla bean panna cota – creamy Italian custard infused with imported vanilla, fresh berries, whipped cream

Flourless chocolate cake – rich, dense flourless dark chocolate cake dusted with cocoa powder served with sweetened whipped cream and raspberries

Pear almond tart – caramelized pears, salted caramel almond cake

Nutella® ganache tart – creamy Nutella® and dark chocolate ganache served in a chocolate flavored tart shell

Crème brulee – classic vanilla bean flavored custard topped with burnt sugar

Macaroon cheesecake – New York style cheesecake, hint of lemon, coconut macaroon crust

New York style cheesecake – fresh berries, sweetened whipped cream

Red velvet cake – classic red velvet cake filled and frosted with cream cheese frosting, finished with red and white chocolate shavings

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DINNER

B U F F E T S

P R OV I D E N C E B U F F E T | $ 6 4 P E R G U E S T SELECT THREE ENTRÉES


Caesar salad

Mixed field greens with assorted dressings

Platter of sliced buffalo mozzarella and roma tomatoes

Blackened flank steak with caramelized onions and smoked tomato sauce

Grilled skirt steak with a fresh herb and tomato relish

Chicken saltimbocca with aged provolone, fresh sage and imported Italian ham, marsala wine sauce

Pan seared statler chicken breast, wild mushroom sauce

Asiago crusted salmon, balsamic tomatoes

Cajun grilled halibut, mango-pineapple salsa

Gemelli pasta with fresh vegetables and marinara sauce

Assorted rolls and butter

Fresh seasonal fruits

Selection of tortes

I TA L I A N B U F F E T | $ 5 8 P E R G U E S T

Minestrone soup served with grated parmigiano-reggiano

Classic caesar salad

Heirloom tomato, red onion and italian parsley salad

Antipasto display of marinated vegetables, olives, aged artisanal cheese, artichokes and cured Italian meats

Veal saltimbocca with fresh sage, prosciutto and provolone cheese

Penne pasta bolognese with fresh herbs and aged parmesan

Grilled swordfish with olives, artichokes and sundried tomatoes

Baked focaccia, garlic and roasted breads

Assorted mini cannolis, tiramisu and fresh sliced seasonal fruit

All dinner buffets include a starch and seasonal vegetable, freshly brewed coffee, decaffeinated coffee and assorted teas.



BEVERAGEMENU

BEVERAGESH O S T E D A N D C A S H B A R S E RV I C E

C A L L B R A N D CO C K TA I L S HOSTED | $8 PER DRINK

CASH | $9 PER DRINK

Svedka Vodka, Jim Bean Bourbon, J&B Scotch, Seagram's Gin, Cruzan Rum, Sauza Blanco Tequila, Hennessey VS Cognac/Brandy, Seagrams 7 Whiskey

P R E M I U M B R A N D CO C K TA I L S HOSTED | $10 PER DRINK

CASH | $1 1 PER DRINK

Ketel One Vodka, Jack Daniels Bourbon, Dewars Scotch, Bombay Sapphire Gin, Captain Morgan Rum, Jose Cuervo Tequila, Courvoisier VS Cognac/Brandy, Seagrams VO Whiskey

C A L L B R A N D W I N E S HOSTED | $8 PER DRINK

CASH | $9 PER DRINK

MAN Chardonnay, Sauvignon Blanc, Merlot and Cabernet

P R E M I U M B R A N D W I N E S HOSTED | $10 PER DRINK


Hayes Valley Chardonnay, Sauvignon Blanc, Merlot and Cabernet

D O M E S T I C B E E R S HOSTED | $6 PER DRINK

CASH | $7 PER DRINK

Budweiser, Bud Light

S P EC I A LT Y B E E R S HOSTED | $6 .50 PER DRINK

CASH | $8 PER DRINK

Heineken, Samuel Adams Boston Lager, Corona Extra, Stella Artois, St. Pauli (non-alcoholic), Angry Orchard (GF)

N O N -A LCO H O L I C B E V E R AG E S HOSTED | $4 PER DRINK

CASH | $5 PER DRINK

Soft drinks, juices and bottled water

S E L EC T CO R D I A L S * HOSTED | $10 PER DRINK


Amaretto di Saronno, Bailey's, Kahlua, Grand Marnier, St. Germain, B&B, Sambuca, Cointreau, Amaretto, Campari, Peach Tree

All hosted, cash and package bars require one bartender per 100 guests at $100 per bartender. All cash bars require one cashier per 150 guests at $100 per cashier.

All selections are subject to a 16.75% service charge, 7.25% taxable administrative fee and an 8% Rhode Island sales tax. *Included on bars upon request.32

BEVERAGESH O S T E D B A R PAC K AG E

The hosted bar package includes assorted domestic and specialty beers, call or premium wines, soft drinks, fruit juices and bottled water.


F I R S T H O U R E AC H A D D I T I O N A L H O U R

C A L L B RA N D $20 per guest $8 per guest

P R E M I U M B RA N D $22 per guest $9 per guest

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W I N E L I S T

C A L L W I N E | $ 4 0 P E R B OT T L E

MAN Family Wines – Chardonnay, Sauvignon Blanc, Merlot, Cabernet

P R E M I U M W I N E | $ 5 0 P E R B OT T L E

Hayes Ranch, Wente Family Estates – Chardonnay, Sauvignon Blanc, Merlot, Cabernet

S U P E R P R E M I U M W I N E | $ 6 0 P E R B OT T L E

2013 Carneros Highway – Chardonnay, Pinot Noir

2013 Highway 12 – Sauvignon Blanc, Cabernet Sauvignon

We will gladly accommodate special requests of wine that is not featured on this list. Special wine requests to be sold by the case only. Please allow at least 30 days advance notice to confirm request, pricing and availability.

HOTEL GUIDELINES

M E N U S TA N DA R D S

A minimum of 25 guests are required for a buffet breakfast, lunch or dinner. A surcharge

of $150 will apply for groups less than 25 guests.

All Break Menus are designed for 30 minutes of service. Breakfast, Lunch and Dinner

Buffets are designed for 1.5 hours of service. Additional fees will apply for requests to

exceed these standards.

A maximum of 3 entrée options to include a vegetarian will be permitted for all plated

menus.

The Kitchen will prepare a maximum of 3% over the final guarantee.

Pre-set events may not exceed the final guarantee provided for the event.

A bartender is required for all receptions. One bartender is required per 100 guests for

all hosted and cash bars at a cost of $100 per bartender. One cashier is required for every

cash bar at a cost of $100 per cashier.

G UA R A N T E E

A final guarantee must be received 72 business hours prior to the event and is not subject

to reduction. In the event a guarantee is not received by 11a.m. Eastern Standard Time,

the most recent estimated attendance count will be prepared and billed.

All changes to food and beverage functions that take place less than 10 days prior to the

event are subject to approval by the Omni Providence. Requests to increase guarantees

within three working days will be accommodated based on the product availability and

cannot be guaranteed.

F O O D & B E V E R AG E P O L I C I E S

We require that all arrangements for the servicing of food and/or beverage in public

rooms, meeting/banquet rooms, guestrooms and suites be made with the hotel.

Due to state law, no food and/or beverage may be brought in or removed from the hotel

premises. You must obtain prior approval from us before you bring in any food or non-al-

coholic beverages from outside sources. If alcoholic beverages are to be served on the

hotel premises, the hotel will require that only hotel servers and bartenders dispense

beverages.

S H I P P I N G I N F O R M AT I O N

All shipments should be delivered to the hotel no more than 3 business days prior to the function date. All package handling/storage fees will be charged to our master account.

The following rate schedule will apply to all incoming and outgoing packages:

Wrapped Pallets $100 each/per day Letters or Express Box $10 each Boxes and Crates $20 each

Please include hotel address:

Omni Providence Hotel One West Exchange Street Providence, RI 02903

And select one of the following:

• Overnight Guest Packages: Hold for “Guest Name and Arrival Date”

• Group Packages: Hold for “Company, Group/Convention Name” and Group or Convention Dates (Mo/Date/Yr)and Name of (Catering or Convention Services Manager)

Receiving Hours: Monday-Friday 6am-4pm & Saturday 7am-12pm

Packages or materials of excessive weight (over 50 lbs) must be approved by hotel prior to shipping (additional charges may apply to store and move this material).

Omni Providence Hotel reserves the right to refuse any shipments of excess size or weight due to limited storage space. Alternate storage may be arranged in advance at the customer’s expense.

S H I P P I N G O U T

Omni Providence only ships out through FedEx. If a group/exhibitor would like to ship

out with another package delivery company (i.e. UPS), the client will be responsible of

scheduling a pick-up time and their own label.

M E E T I N G S PAC E D O O R LO C K S R E- K E Y E D

Most of the meeting room doors can be re-keyed for privacy at an additional charge.

Please let your Events Manager know at least (14) business days in advance if your wish to

have a door lock re-keyed.

HOTEL GUIDELINES

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C A L L TO DAY TO S P E A K W I T H A C AT E R I N G S P EC I A L I S T

401-598-8000 • OmniHotels.com/Providence

BANQUET MENU...BANQUET & EVENT MENUS Rich with the history and style of Providence, the hotel offers 19 beautifully decorated meeting rooms totaling 22,877 square feet of meeting space

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