TASTE OF SPRINGFood. Thoughtfully Sourced. Carefully Served.
HYATT REGENCY SACRAMENTO SPRING 2013 1 2 0 9 L S t r e e t , S a c r a m e n t o , C a l i f o r n i a 9 5 8 1 4 T : 1 9 1 6 4 4 3 1 2 3 4
Food. Thoughtfully Sourced. Carefully Served.
We are on a journey to deliver food that is thoughtfully sourced and carefully served.From fresh local ingredients that reflect the season and the local flavors.
Thoughtfully sourced to be good for our health, our communities and our planet.Carefully served, healthful offerings treated with integrity from preparation to the plate.Always honoring your guests' individual preferences. We have already taken many stepson this journey and are committed to doing more.
It is what your guests deserve.
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street, Sacramento, California 95814 T + 1 916 443 1234
TASTE OF SPRING
ABOUT OUR CHEF
Jason Poole is our Executive Chef, joining
us in June of 2012. Before moving to
Sacramento, Jason was Executive Sous
Chef at the Park Hyatt Aviara Resort in
Carlsbad, California. Jason also worked
for Hyatt in Washington DC at the
G r a n d H y a t t . Prior to joining the
company, Jason opened notable
restaurants including Nomi in Chicago,
Central Kitchen in New York City and
Cure Bar Bistro in Washington, DC.
Jason is a graduate of Johnson & Whales
University in Charleston, South
Carolina and holds a degree in Culinary
Arts.
CHEF'S PHILOSOPHY
“ Cooking is about having awareness and
sensitivity to the point that you feel a
connection to the food, the land, and our
customers. It is not only about satisfying
ourselves, but most importantly
satisfying others.”
COUNTY LINE HARVEST
Location: Petaluma, California
Partner : David Retsky
Products: Product features include baby
greens and butter lettuce.
HEIRLOOM ORGANICS
Location: Modesto, California
Partner : Grant Brians
Products: Product features include
organic sprouting and heirloom seeds
and organic growing guides.
RISING C RANCH
Location: Central San Joaquin Valley of
California
Partner : Eric and Kim Christensen
Products: Product features limes,
mandarins, kumquats , grapefruit ,
lemons, citron and oranges.
RIVER DOG FARMS
Location: Capa Val ley in Guinda,
California
Partner : Tim Mueller and Trini
Campbell
Products: Product features seasonal
produce including sugar snap and
English peas, fava beans, leeks, new
potatoes, beets, carrots, cabbage, lettuce,
salad mix, broccoli, cauliflower, spring
onions, green garlic and greens.
MARY'S FREE RANGE CHICKEN
Location: San Joaquin Valley,
California
Partner : David Pitman, third
generat ion farmer
Products: Product features include air
chilled chicken, pasture raised chicken
and organic chicken.
SUN FED RANCH ORGANIC BEEF
Location: Foothills of Sacramento
Valley, Rangeland of the Klamath Basin
between Mt. Shasta and Crater Lake
Partner : Byrne Family , Domati Family ,
LaGrande Family
Products: Product features pure grass
fed beef, natural and hormone free herd.
CHEF’S PHILOSOPHY & OUR PARTNERS
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234
CONTINENTAL BREAKFASTS
HYATT SIGNATURE CONTINENTAL
Selection of Chilled Fruit Juices
Chef's Daily Selection of
Local and Seasonally Inspired Fresh
Fruit, Bakery Selection and Specialities
No Two Days are Alike
Coffee and Tazo Tea Selection
21.00 Per Guest
SPRING CONTINENTAL BREAKFAST
Selection of Individual Bottled Natural
Juices
Seasonal Fresh Fruit and Berries
Steal Cut Oatmeal with Dried Fruits,
Brown Sugar
Banana Nut and Blueberry Muffins
Coffee and Tazo Tea Selection
23.00 Per Guest
FRESH AND LOCAL CONTINENTAL
BREAKFAST
Extracted Juices, featuring Carrot Apple
and Fresh Squeezed Orange
Sacramento Val ley Fresh Fruit
Locally Baked Blueberry Scones with
Rising C Fruit Jams
Coffee Cake Crumble Bread
Organic Greek Yogurt with House Made
Granola
Coffee and Tazo Tea Selection
25.00 Per Guest
Add Cage Free Skillet Scrambled Eggs to
any Continental Breakfast
5.00 Per Person
ENHANCEMENTS
FARM BREAKFAST
Cage Free Scrambled Eggs with Scallions
and Cheddar
Chicken, Apple, and Spinach Sausage
New Potatoes with Vidalia Onions
12.00 Per Guest
EGG STATION*
Scrambled Eggs & Freshly Prepared
Omelets with Cage-Free Farm Fresh
Eggs, Egg Whites and a Bountiful
Selection of Locally Sourced Seasonal
Ingredients
7.00 Per Guest
OATMEAL AND GRANOLA
Customize with Roasted and Dried Fruits,
Sliced Almonds, Walnuts, Brown Sugar,
Local Honey and Greek Vanil la Yogurt,
Non- Fat and Soy Milks
7.00 Per Guest
BREAKFAST SANDWICH
Cage Free Scrambled Eggs, Shaved Ham
and Fiscalini Farms Cheddar Cheese,
served on a House Made Buttery
Croissant
7.00 Per Guest
BREAKFAST
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234
*Requires an attendant at $125 each plus tax. A Labor Fee of $100 will apply to groups of less than 25 guests (excludes Continental Breakfasts). Prices are subject to 21% service charge and 8.5% sales tax.
Spring Menus available March 2013 - May 2013. Created January 2013.
PLATED BREAKFASTS
ALL AMERICAN BREAKFAST
Chilled Juice
Seasonal Fresh Fruit and Berries
Cage Free Freshly Scrambled Eggs with
Chicken Apple Sausage, Served with
Signature Breakfast Potatoes, Cured
Tomato and Herb
Fresh Bakeries
Coffee and Tazo Tea Selection
23.00 Per Guest
RUSTIC TART
Chilled Juice
Seasonal Fresh Fruit and Berries
Leek and Delta Asparagus with Local
Goat Cheese
Signature Breakfast Potatoes, Cured
Tomato and Herb
Fresh Bakeries
Coffee and Tazo Tea Selection
23.00 Per Guest
GRIDDLE STATION
Stay Fit French Toast with Local Fruit
Preserves and Maple Syrup and Local
Honey Or Ricotta Lemon Pancakes with
Orange Blossom Syrup and Crème
Fraiche
8.00 Per Guest
BREAKFAST
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234
*Requires an attendant at $125 each plus tax. A Labor Fee of $100 will apply to groups of less than 25 guests (excludes Continental Breakfasts). Prices are subject to 21% service charge and 8.5% sales tax.
Spring Menus available March 2013 - May 2013. Created January 2013.
BREAKFAST BUFFET 1
Selection of Chilled Fruit Juices
Seasonally Inspired Fruit
Make your own Yogurt Parfait with
Vanilla Greek Yogurt, House Made
Granola and Local Farms Fruit
Scrambled Eggs with Spring Onions,
Chives and Cheddar
All Natural Bacon and Sausage
Roasted Baby Yukon Potatoes
Local Bakery Selection
Coffee and Tazo Tea Selection
32.00 Per Guest
BREAKFAST BUFFET 2
Selection of Chilled Fruit Juices
Seasonally Inspired Fruit
Bella Bru Bagels with Smoked Salmon
Cream Cheese and Vegetable Cream
Cheese
Tomato, Spinach, and Egg White
Frit tata
Molasses Cured Bacon and Cherry Wood
Smoked Sausage Links
Roasted Baby Yukon Potatoes
Local Bakery Selection and Specialties
Coffee and Tazo Tea Selection
34.00 Per Guest
BREAKFAST
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March - May 2013. Created January 2013.
TASTE OF SACRAMENTO
Locally made California Cheeses with
Sourdough Breads and Crackers
Selection of Spiced and Chocolate Blue
Diamond® Almonds
Jelly Bellys®
Whole Fresh Fruit from Local Farms
Organic Sparkling Juices
Coffee Presentation
Bottled Water
15.00 Per Guest
THINK GREEN
Carrots, Haricot Verts, Cucumber,
Celery with White Bean Hummus Dip
Spinach Tortil la Pinwheels
Gluten and Dairy Free Baked Zucchini
Bread
Sparking Fruit Juices
Coffee Presentation
15.00 Per Guest
CRUNCH
Your guests can create their own treat
b y m i x i n g :
Walnuts, Pecans, Almonds, Pistachios,
Macadamia Nuts
White Chocolate Bits, Milk Chocolate
Chips, M&Ms
Raisins, Dried Cherries, Apricots,
Papaya, Pineapple
Coffee Presentation
Infused Water Station
15.00 Per Guest
SNACK BREAK
Three Flavors of Popcorn, Salty, Sweet
and Buttery
Assorted Candy and Candy Bars
Locally Grown Seasonal Whole Fruit
Natural Juices
Coffee Presentation
15.00 Per Guest
SWEET TREATS
Bella Bru Cupcake Bites, House Made
Donut Holes
Pecan and Peanut Brittles
Dark Chocolate and Cranberry Bark
Coffee Presentation
Infused Water Station
15.00 Per Guest
BITES
Chocolate Covered Fresh Apricots
Cherry Cheesecake Bites
Forest Berry Tarts
Asparagus and Carrot Bites with Spinach
Dip
Mango Smoothie Shooter
16.00 Per Guest
BREAKS
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
FRUIT MUFFINS, BUTTER CROISSANTS
AND SEASONAL FRUIT DANISH
37.00 Per Dozen
ASSORTMENT OF BAGELS
With Cream Cheese
38.00 Per Dozen
INDIVIDUAL BAGS OF GOURMET
Popcorn or Trail Mix
4.50 Each
JUMBO HOME-STYLE COOKIES
Chocolate Chunk, Peanut Butter and
Oatmeal Garnished with Biscotti and
Coconut Macaroons
38.00 Per Dozen
CHOCOLATE BROWNIES, PECAN AND
LEMON BARS
38.00 Per Dozen
YOGURT PARFAITS
Layered Yogurt, Organic Fruit Compote
and Homemade Granola
6.00 Each
PEPSI REGULAR, DIET AND
DECAFFEINATED SOFT DRINKS
4.00 Each
STILL AND SPARKLING WATER
4.00 Each
SLICED SEASONAL FRUIT, MELONS AND
BERRIES
8.00 Per Guest
LOCALLY BAKED MINIATURE PETIT
FOURS AND MINIATURE CUPCAKES
38.00 Per Dozen
BOYSENBERRY, SALTED CHOCOLATE,
AND TOFFEE BARS
39.00 Per Dozen
ASSORTED CLIF ENERGY BARS
Chocolate chip and Oatmeal Raisin
5.00 Each
INDIVIDUAL GREEK YOGURT, Blueberry
and Vani l la
4.00 Each
ALL DAY BREAK PACKAGE 1
Signature Continental Breakfast
Selection of Chilled Fruit Juices
Chef’s Daily Selection of
Local and Seasonally Inspired Fresh
Fruit, Bakery Selection and Specialties
No Two Days are Alike
Coffee and Tazo Tea Selection
Coffee and Tazo Tea Refresh with Whole
Fresh Fruit and Assorted Nuts
PM Break featuring the Snack Break
Three Flavors of Popcorn, Salty, Sweet
and Buttery
Assorted Candy and Candy Bars
Locally Grown Seasonal Whole Fruit
Natural Juices
Coffee Presentation
45.00 Per Guest
BREAKS
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created Januray 2013.
COFFEE
House Blend-Regular and Decaffeinated
Coffee and Herbal Tea
75.00 Per Gallon
BOTTLED ICED TEAS, LEMONADE AND
STARBUCKS FRAPPUCCINO
4.75 Each
WHOLE MARKET FRUITS
3.50 Each
FLAVORED AGUA FRESCA
Choice of Watermelon, Cucumber or
Citrus
75.00 Per Gallon
CHILLED JUICES Orange, Grapefruit and
C r a n b e r r y
4.50 Each
VEGAN AND GLUTEN FREE ENERGY
BARS
Peanut Butter Rebuild, Cherry Super
Fruit and Apricot Defense
39.00 Per Dozen
EXTRACTED JUICES AND SMOOTHIES
Almond Milk, Strawberry and Banana
Smoothies
5.00 Each
ANTI-OXIDANT SMOOTHIES
With Grany Smith Apple , Spinach,and
Ginger
5.00 Each
ALL DAY BREAK PACKAGE 2
Spring Continental Breakfast
Selection of Individual Bottled Natural
Juices
Seasonal Fresh Fruit and Berries
Flax Seed Oatmeal with Dried Fruits,
Brown Sugar
Banana Nut and Blueberry Muffins
Coffee and Tazo Tea Selection
Coffee and Tazo Tea Refresh with Fresh
Extracted Juices and Whole Grain
Granola Bars
PM Break featuring the Sweet Treats
Break
Bella Bru Cupcake Bites, House Made
Donut Holes
Pecan and Peanut Brittles
Dark Chocolate and Cranberry Bark
Coffee Presentation
Infused Water Station
48.00 Per Guest
BREAKS
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created Januray 2013.
STARTERS - SELECT ONE
SOUP OR SALAD
Cream of Spring Asparagus Soup, Lemon
and Horseradish Gremolata
Chilled Pea Soup, Cream Fraiche, Basil
Oil
Spinach and Frisée Lettuce, Point Reyes
Blue Cheese, Candied Pecans, Pickled Red
Onion, Dark Balsamic Vinaigrette
Iceberg Wedge Salad, Crumbled Feta,
Cucumber, Vine Ripened Tomato,
Kalamata Ol ives
and Lemon Oregano Vinaigrette
ENTREES - SELECT ONE
Chicken Paillard, Yukon Potato Puree,
Parmesan and Chili Rapini, Lemon Jus
34.00 Per Guest
Organic Statler Chicken Breast, Sweet
Corn Polenta, Melted Leek and
Mushroom, Local Honey and Brown
Mustard Sauce
35.00 Per Guest
Garlic Shrimp, Andouille and Bell Pepper
Butter, Stone Ground Grits, Parsley and
Shaved Radish Salad
35.00 Per Guest
Pan Seared Salmon, Chilled Cracked
Wheat and Cucumber Salad, Lemon and
Garl ic Oil , Shaved Endive Slaw
35.00 Per Guest
Flat Iron Steak, Organic and Grass Fed,
Roasted Garlic Mashed Potato, Cremini
and New Onion Compote
38.00 Per Guest
Sweet Potato Gnocchi, Sage Brown
Butter, Crispy Shallots, Shitake
Mushrooms
33.00 Per Guest
Entrée Salad
Grilled Organic Chicken Breast, Crispy
Wonton Skins, Mango, Oven Roasted
Tomatoes, Wild Arugula , Curry and
Mango Vinaigrette
33.00 Per Guest
Our Chef Recommends
Vine Ripened Tomato Salad, Sonoma
Goat Cheese, Baby Arugula, Sherry
Reduction
Potato Gnocchi, Smoked Chicken, Spring
Garlic Bulbs, and Basil Zucchini Puree
Green Tea Cheese Cake, Vanil la Cream,
and Blueberry Compote
34.00 Per Guest
LUNCH
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
DESSERTS - SELECT ONE
Toffee Crusted Cheesecake
Chocolate Loving Spoon
Ricotta Cheesecake with Sherry
Marinated Berries
Gluten Free Flourless Chocolate Torte
S t r a w b e r r y ’s a n d C r e a m w i t h T h y m e
Biscuits
Vegan Chocolate Cake
LUNCH
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
100 MILE MENU BUFFET
Vegan Potato and Leek Soup
Vine Ripened Tomato Panzanella Salad
Assorted Baby Head Lettuce, Sugar Snap
Peas, Shaved Heirloom Radish, Laura
Chenel Chevre , S trawberry Sherry
Vinaigrette
Roasted Cauliflower and Broccoli Salad,
Shaved Garlic, Pickled Pearl Onions,
Curry and Dried Currant Vinaigrette
Balsamic and Basil Marinated
Watermelon
All Natural Roast Chicken
Wild Mushroom Bread Pudding, Baby
Spinach, Sparkling Wine Jus
Grass Fed Flat Iron Steak
Roasted Heirloom Carrots, Shaved
Fennel Slaw, Whole Grain Mustard Demi
Warm Berry Cobbler
Walnut and Oat Streusel
Coffee and Tazo Teas
42.00 Per Guest
LOCAL TAP BUFFET
Spicy Bean Vegetarian Chil i
Cornbread Muffins with Local Honey
Butter
Sacramento Cobb with Artichokes,
Smoked Bacon, Avocados, Grilled
Chicken, Vine Ripened Tomato, Goat
Cheese, Herb Ranch
Creamy Coleslaw
Burger Bar All Natural Beef, Turkey, and
Veggie Burgers with Roasted Onions,
Bacon, and Portobello Mushrooms
Lettuce, Tomato, Pickles, Mayonnaise,
Ketchup, and Mustard
House Made BBQ Potato Chips
Original Pecan Pie
Apple Pie with Whipped Cream
Coffee and Tazo Tea Selection
37.00 Per Guest
STREET TACOS BUFFET
Chicken Tortilla Soup
Mango, Avocado, and Shrimp Salad
Chipotle Caeser, Queso Fresco, Black
Beans, Tortilla Strips, and Spicy Caeser
Watermelon and Jicama Salad with
Cilantro and Lime Vinaigrette
Achiote Chicken and Carne Asada with
Flour and Corn Tortillas
Pico de Gallo, Guacamole, Pickled
Jalapeno and Cabbage Slaw
Mexican Rice
Stewed Red Beans
Caramel Cheesecake
Coffee and Tazo Tea Selection
37.00 Per Guest
LUNCH
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
NOURISH BUFFET
Vegetarian Peasant Style Minestrone
Soup, Crusty Baguettes
Hearts of Romaine with Sweet Onions,
Apple Bacon, and Red Pepper Dressing
Broccolini and Shaved Garlic Salad
Organic Grilled Chicken Breast, Red
Quinoa, Green Asparagus, Tomato
Provencal
Seared Salmon Seared Salmon, on Olive
and Artichoke Ragout
Spring Potatoes with Fresh Herbs
Meyer Lemon Cake with Lavender
C r e a m
Coffee and Tazo Tea Selection
37.00 Per Guest
SPRING SEASONAL DELI BUFFET
Red Bell Pepper Bisque with Pesto Cream
Pickled Onion, Cucumber and Radish
Salad
Spring Greens, Sliced Red Onion, Pear
Tomatoes, Toasted Almonds, Crumbled
Bleu Cheese and Assorted Dressings
Build your own Sandwiches from the
following Seasonal Offerings:
B.L.T. Warm Bacon, Crisp Cos Lettuce,
Fresh Tomatoes, Garlic Mayonnaise
Sl iced Turkey , Cranberry Chutney
Honey Glazed Ham, Balsamic Onions
and Swiss Cheese
Roast Beef and Horseradish Cheddar
Artisanal Rolls, Sourdough and Whole
Grain Breads
Sea Salt Kettle Chips
Shortbread Cookies and Chocolate Chunk
Brownies
Coffee and Tazo Tea Selection
37.00 Per Guest
STAY FIT BUFFET
Vegetarian White Bean Soup
Lemon and Caulif lower Salad
Quinoa with Red Beets and Parsley
Whole Wheat Penne with Locally Grown
Grape Tomatoes, Edamame, Arugula
and Herbs
Lemon & Thyme
Poached Salmon with Snap Peas, Yellow
Peppers and Dill-Pistachio Pistou
Marinated and Grilled Vegetables, Aged
Balsamic, Crumbled Feta
Local Melon Fruit Salad with
Sacramento Honey, Mint, and Lemon
C r e a m
Coffee and Tazo Tea Selection
37.00 Per Guest
LUNCH
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
COLD HORS D'OEUVRES
Bamboo Caprese Skewer
4.25 Per Piece
Roasted Pear Crostini
4.25 Per Piece
Foraged Mushroom and Goat Cheese
Crostini
4.75 Per Piece
Spring Prosciutto Wrapped Melon with
Balsamic Syrup
4.50 Per Piece
Tamarind Ahi Poke in a Crispy Wonton
4.75 Per Piece
Blue Cheese Stuffed Figs with Candied
Pecans
4.00 Per Piece
California Maki Sushi with Wasabi and
Soy Sauce
4.75 Per Piece
Seared Ahi with Seaweed Salad on Rice
Cracker
4.75 Per Piece
Antipasto Brochette
4.00 Per Piece
Mozzarella Sun-dried Tomato Focaccia
4.00 Per Piece
Grilled Shrimp BLT
4.75 Per Piece
Strawberry and Brie
4.25 Per Piece
Peppered Beef Tenderloin on Potato
Pancake
4.50 Per Piece
Open Face Smoked Salmon on Dark Rye
with Cream Cheese and Dill
4.50 Per Piece
Crab Salad with American Caviar on
Wonton Cup
5.00 Per Piece
Jumbo Shrimp
5.00 Per Piece
RECEPTION
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
HOT HORS D'OEUVRES
Thai Peanut Chicken Satay with Basi l
Peanut Sauce
4.00 Per Piece
Mini Brie en croute with Pear Chutney
4.00 Per Piece
Blue Cheese Cranberry Flower
4.00 Per Piece
Roasted Eggplant and Tomato Crisp
4.00 Per Piece
Smoked Salmon Flatbread
4.00 Per Piece
Citrus Crab Cake with Spring Relish
4.75 Per Piece
Mushroom Profiterole
4.00 Per Piece
Pulled Pork Biscuit
4.00 Per Piece
Mini Beef Wellington
4.50 Per Piece
Fig and Goat Cheese Flatbread
4.00 Per Piece
Pad Thai Spring Roll
4.00 Per Piece
Sweet Potato and Coconut Chicken Strip
4.00 Per Piece
Parmesan Stuffed Artichoke Heart
4.00 Per Piece
Traditional Greek Spanakopita
4.00 Per Piece
RECEPTION
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
SEAFOOD STATION
Shrimp and Calamari Ceviche
Pan Seared Crab Cakes with Shaved
Fennel, Red Onion and Orange Salad,
Chipotle Aioli
Seared Scallops with Tomato Jam and
Organic Watercress
Chef to prepare at $125
20.00 Per Guest
MEATBALL STATION
Three Kinds of Meatballs with Sauces
Spicy Lamb with Mint and Onion Relish
Kobe Beef with BBQ Sauce
Vietnamese Chicken with Sweet and
Spicy Dipping Sauce and Asian Slaw
18.00 Per Guest
FLATBREADS
Choose (3) selections
Caramelized Onion and Potato
Leek, Ricotta and Lemon
Eggplant and Spicy Hummus
Three Cheese Tomato
Spinach, White Bean and Goat Cheese
Sausage Flatbread topped with Tomato
and Broccoli Rabe
14.00 Per Guest
LOCALLY SOURCED CRUDITÉS
Broccoli, Snow Peas, Celery, Carrots,
Sunflower and Pumpkin Seeds. Olive and
Garlic Dill Vegan Dip,
Spinach-Ranch, Whole Grain Crackers
and Lavosh
7.00 Per Guest
TUSCA
Prosciutto, Fried Oregano and Herb
Cheese Wrapped Asparagus
Gril led Artichoke and Olive Ciabatta
Crostini
Pecorino with Honey and Balsamic
Dressed Arugula
Gnocchi with Heirloom Tomato Sauce,
Capers and Fresh Herbs
Rustic Olive Bread and Olive Oil Bar
16.00 Per Guest
FARMSTEAD CHEESE SELECTION
Fiscalini Farms Cheddar, Point Reyes
Blue Cheese
and Cypress Hill Midnight Moon
Local Honey, Candied Pecans, and House
Made Chutney, Fresh Baked Bread,
Lavosh and Crackers
11.50 Per Guest
FLAVORS OF MEXICO
Achiote and Lime Marinated Pork
Carnitas and Locally Raised Chicken
Sautéed with Golden Peppers and Onions
Warm Soft Flour and Corn Tortil las,
Frijoles Rancheros, Lettuce,
Fresh Tomatoes, House made Salsas,
Sour Cream and Cheddar Cheese
White and Blue Corn Tortilla Chips
18.00 Per Guest
PANINI STATION
Grilled Panini’s with Duck Confit, Quince
J a m a n d G r u y e r e
Ultimate Grilled Local Cheese with
Tomato Marmalade
Sweet Potato Fries
16.00 Per Guest
RECEPTION
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
APPLE BRINED ROASTED TURKEY
BREAST
Apple Brined Free Range Roasted Turkey
Breast*
Radicchio and Arugula Salad with
Honey Lemon Vinaigrette
Lemon and Arugula Gnocchi
Cherry and Golden Raisin Chutney, Sage
and Fennel Jus
Gourmet Mustard
Warm Potato Rolls
375.00 Per 25 Guests
SMOKED SEA SALT AND BLACK PEPPER
CRUSTED BEEF TENDERLOIN
Iceberg Wedge Salad with Blue Cheese
Crumbles, Shaved Radish and Scall ions
Roasted Garlic Whipped Potatoes
Horseradish Cream
Whole Grain and Dijon Mustards
Warm Potato Rolls
450.00 Per 25 Guests
BONE IN RIB EYE
3 ” Bone In Ribeye’s Tossed In Balsamic,
Roasted Garlic Oil, and Herbs
Chilled Asparagus Salad
Rosemary Scented New Potatoes
Caramelized Onions and Roasted
Mushrooms
Crusty Loaf Breads
400.00 Per 25 Guests
KOSHER SALT AND CITRUS CRUSTED
SALMON*
Shaved Fennel and Caper Salad
Garden Carrots Roasted with Fresh
T h y m e
Caper-Herb Tartar Sauce
Grilled Flatbreads
18.00 Per Guest
RECEPTION
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Includes attendant to carve. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
SLIDERS AND MORE
Mini Beef Sliders, Aged Cheddar and
Herbed Aioli, Garlic Onion Bun
Balsamic Marinated Portobello
Mushroom and Local Goat Cheese
Brown Sugar Pork BBQ, Tomato
Chutney, Potato Roll
House Made Chips with Dill
20.00 Per Guest
PASTA THREE WAYS
Freshly Prepared Pasta served with Pesto
and Warm Breads
Penne Arrabiata
Portobello Mushroom Ravioli with Spring
Mushrooms and Basil Cream Sauce
Baby Farfalle with Asparagus and Rock
Shrimp with Garl ic Butter Sauce
18.00 Per Guest
PACIFIC RIM
Seared Pork and Vegetable Potstickers in
Steamer Basket
Miniature Barbecue Pork Buns
Vegetable Spring Rolls
Asian Lettuce Wraps
Ponzu Sauce, Plum Sauce, Soy Sauce,
Chinese Hot Mustard
18.00 Per Guest
STREET VENDOR
Cheese and Mushroom Quesadillas,
Sonora Tacos Al Carbon And Chicken
Tamales
Seafood Cocktail
Served with Assorted Salsas, Sour
Cream, Tomati l lo Sauce
18.00 Per Guest
SWEET TABLE
Assortment of Locally prepared
Miniature Cupcakes, Petite fours and
Individual Tarts
Fruit and Vanil la Pound Cake with
White and Dark Chocolate Dipping Sauce
Selection of Coffees and Teas
16.00 Per Guest
BRUSCHETTA BAR
Grilled Bread with Assorted Bruschetta
Toppings
Mixed Olive Relish, Sacramento Valley
Tomato, Artichoke Almond Pesto,
Roasted Red Peppers Harrisa Spiced
H u m m u s
12.00 Per Guest
RECEPTION
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
Guests choose their own entreés in a
banquet setting. Better than the
standard dual-entreé option. More
elegant than the casual buffet. An option
designed to statisfy individual tastes and
preferences.
1. The planner chooses the appetizer,
salad and dessert in advance.
2. A custom printed menu featuring four
entreé selections is provided for guests at
each setting.
3. Special ly trained servers take your
guests’ order as they are seated.
85.00 Per Guest
APPETIZER - SELECT ONE
Ricotta Gnocchi, Baby Spinach,
Applewood Bacon, Smoked Sea Salt
Lobster Ravioli , Lemon Thyme Cream,
Peppercress
Roasted Mushroom Tart, Laurel Chenel
Goat Cheese, Aged Balsamic, Parsley and
Fennel Slaw
Beet Caprese with Burrata, Sherry
Reduction, Baby Mustard Greens
English Pea and Truffle Risotto
Applewood Bacon Wrapped Sea Scallop
and Lemon Risotto with Pea Tendrils
Ricotta Gnocchi with Fried Sage and
Sautéed Dandelion Greens
SALAD - SELECT ONE
Local Organic Greens with Shaved
Fennel, Radish, Smoked Tomato, Chevre
and Basil Dressing
Petite Spinach and Frisée Salad, Oven
Cured Tomato, Marinated Artichoke,
Roasted Mushrooms and Sherry
Vinaigrette
Romaine Leaves with Marinated Feta,
Roma Tomatoes, Olive Tapenade
Ciabatta Crouton, Lemon Dijon
Vinaigrette
PERSONAL PREFERENCE
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created Januar 2013.
ENTREE - SELECT FOUR OPTIONS
Sun Fed Ranch Grass Feed Beef
Tenderloin, Mixed Mushroom and Sweet
Onion Hash, Yukon Potato Gratin,
Madeira Jus
Bone In Pork Chop, Spring Herb Spaetzl,
Heirloom Carrots, Reggiano Jus
Local Sea Bass, Cippolini and Dried
Cherry Mostardo, Garlic Fava Beans,
Saffron and Cauliflower Puree
Gril led Salmon, Wilted Spinach and
Creamy Meyer Lemon Risotto
M a r y ’s Free Range Chicken, Farro
Risotto, Spring Pea and Golden Lentil
Hash
Roasted Baby Eggplant with Balsamic
Glazed Yellow Tomatoes, Navy Beans,
Artichoke and Asparagus Ragout, Rapini
and Baby Carrots
DESSERT - SELECT ONE
Chef's Dessert Trio
PERSONAL PREFERENCE
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created Januar 2013.
STARTERS - SELECT ONE
Burrata Cheese, Speck Ham, English
Peas, and Mint
House Cured Salmon, Salmon Caviar,
Baby Heirloom Tomatoes, Uplands Cress
Corn Chowder, Tobasco Oil, Crab Cake
Goat Cheese Gnocchi, Duck Confit,
Mushroom Broth
SALADS - SELECT ONE
Baby Sonoma Greens, Pickled Sweet
Peppers, Feta Cheese, Olive and Oregano
Viniagrette
Grilled Asparagus Spears, Roasted Wild
Mushrooms, Laurel Chenel Goat Cheese,
Baby Frisée Ver Jus Vinaigrette
Bibb Lettuce with Pea Tendrils, Point
Reyes Blue Cheese and Spring Garlic
Vinaigrette
Spicy Mixed Lettuce, Charbroiled
Portabella, Aged Gouda, Easter Radish,
Red Wine Vinaigrette
SALADS CONTINUED
Tomato and Mozzarella, Fresh Basil, Baby
Head Lettuce, Roasted Garlic and Aged
Balsamic Vinaigrette
ENTREES - SELECT ONE
Roasted Natural Chicken with Herb and
Parmesan Polenta Cake, Heirloom Carrot
Coins, Cured Cherry Tomato, Roasted
Garl ic , and Natural Jus
51.00 Per Guest
Lemon Roasted All Natural Chicken
Breast, Roasted Garlic and Yukon Mash,
Fava Bean Succotash, and Citrus Butter
Sauce
51.00 Per Guest
Pan Seared Salmon, Green Pea Risotto,
Fennel and Breakfast Radish Slaw
54.00 Per Guest
Oven Baked California Sea Bass with
Scallion Pesto, Cauliflower Puree, and
Local Mushrooms
55.00 Per Guest
Bone In Pork Chop with Calvados and
Apple Pan Sauce, Creamed Farro, and
Baby Spinach
55.00 Per Guest
Braised Beef Short Ribs with Petite Syrah
Jus, Gorgonzola Polenta, Roasted
Heirloom Carrots and Mixed Herb
Gremolata
59.00 Per Guest
Natural Filet, Potato Gratin, Spring
Asparagus, Red Wine Demi
62.00 Per Guest
Grilled Flat Iron Steak and Parsley
Crusted Pacific Salmon with Salsa Verde,
Parmesan Polenta, French Beans
63.00 Per Guest
Our Chef Recommends
Petite Filet and Jumbo Prawns, Basil and
Zucchini Cream, Red Wine Demi, Baby
Asparagus, Yukon Potato Puree
64.00 Per Guest
DINNER
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234
Menus are designed as four courses. Your Catering manager can provide pricing for three course options.
A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
DESSERTS - SELECT ONE
Blackberry Mascarpone Shortcake
Fuji Apple Tarte Tatin with Cinnamon
C r e a m
Flourless Chocolate Torte with Chocolate
Ganache
Tiramisu
Kahlua Cheesecake
Chocolate Grand Marnier Cake
Locally Baked Vegan Chocolate Torte
DINNER
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234
Menus are designed as four courses. Your Catering manager can provide pricing for three course options.
A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
SPRING HARVEST BUFFET
Creamy Vidal ia Onion Soup with White
Truffle Essence
Spring Panzanella Salad with Point
Reyes Blue Cheese and Basil Vinaigrette
Marinated Artichoke and Baby Zucchini
Salad with Whole Grain Mustard
Dressing
Pearl Couscous Salad with Feta and
Broccolini
Sage Rubbed Free Range Chicken Breast
with Baby Leeks and Snap Peas
California Sea Bass, Corn and Edamame
Succotash
Braised Fingerling Potatoes with Pearl
Onions and Mushrooms
Local Spring Vegetables
Raspberry and White Chocolate Bread
Pudding
Coffee and Tazo Tea Selection
60.00 Per Guest
BRAISED BUFFET
Organic Baby Head Lettuce, Snap Peas,
Crispy Prosciutto and Strawberries with
Lemon Vinaigrette
New Potatoes, Roast Celery, Pearl
Onions, Parsley, and Sherry Vinaigrette
Grilled Asparagus with Sheep Cheese
and Romesco Sauce
Roast Salmon with Plum Tomatoes and
Caper Berry Vinaigrette
Red Wine Braised Short Ribs with Bacon,
Mushrooms, and Cippolini
Seasonal Vegetable Ragout
Roast Shallot and Yukon Gold Potato
Puree
Fruit Cobbler with Almond Streusel
Coffee and Tazo Tea Selection
62.00 Per Guest
DELTA BUFFET
Asparagus Bisque, Corn and Pepper
Relish
Hearts of Romaine with Gorgonzola, Figs
and Candied Walnuts
Greek Salad with Frisee and Oregano
Vinaigrette
Vine Ripened Tomato and Buffalo
Mozzarella Salad
Petite New York Strip, Rosemary Wild
Mushroom Sauce
Pan Roasted Chicken, Baby Spring
Vegetable Succotash, Natural Jus
Plank Roasted Salmon with Quinoa and
Cucumber Salad, Marinated Garl ic
Vinaigrette
Local Fingerling Potatoes
Heirloom Carrots and Broccolini
Assorted Miniature Tarts and Pies,
Banana Cream, Lemon Meringue, and
Chocolate
Coffee and Tazo Tea Selection
64.00 Per Guest
DINNER
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 A Labor Fee of $100 will apply to groups of less than 25 guests. Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
HOST SPONSORED BAR PER PERSON*
These packages include Full Bar Setups
and are designed to assist your budget
guidelines. The packages are priced per
guest, and are charged based on the
guarantee or actual attendance, i f
h igher .
Signature First Hour, 2 0 . 0 0
Second Hour, 9 . 0 0
Each additional hour, 7 . 0 0
HOST SPONSORED BAR PER DRINK*
Full Bar Setups are included in the
package and charges are based on the
actual number of drinks consumed.
Signature Cocktails, 8 . 5 0
Domestic Beer, 5 . 5 0
Premium and Imported Beer, 6 . 5 0
Select Wine, 8 .00
Premium Wine, 9 . 5 0
Mineral Water/Juices, 4 . 0 0
Soft Drinks, 4 . 0 0
Cordials, 9 . 5 0
Champagne (by the glass) , 8 .00
CASH BARS*
This Package includes a Full Bar Setup.
Signature Cocktails, 9 . 0 0
Domestic Beer, 6 . 0 0
Premium and Imported Beer, 7 . 0 0
Select Wine, 8 . 5 0
Premium Wine, 1 0 . 0 0
Mineral Water/Juices, 4 . 5 0
Soft Drinks, 4 . 5 0
Cordials, 1 0 . 0 0
Champagne (by the glass) , 8 . 5 0
HOST SPONSORED BAR PER PERSON -
BEER AND WINE ONLY*
Beer and Wine Only Package First Hour,
1 6 . 0 0
Beer and Wine Only Package Second
Hour, 9 . 0 0
Each Additional Hour, 7 . 0 0
LABOR CHARGES,
Bartender Fee, 1 2 5 . 0 0
Butler Passed Beverages, 7 5 . 0 0
HYATT’S SIGNATURE SELECT WINES
Canvas, Pinot Grigio, California, 3 6 . 0 0
Canvas, Chardonnay, Cal i fornia, 3 6 . 0 0
Canvas , Cabernet Sauvignon,
California, 3 6 . 0 0
Canvas, Merlot, California, 3 6 . 0 0
FEATURED WINEMAKER SERIES
Grigich HIlls , Chardonnay, Napa,
California, 6 8 . 0 0
J Pinot Noir, Russian River, California,
8 5 . 0 0
Jordan, Cabernet Sauvignon, Alexander
Valley, Cali fornia, 9 5 . 0 0
Faust , Cabernet Sauvignon, Napa
Valley, Cali fornia, 9 5 . 0 0
BEVERAGES
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
SPARKLING AND WHITE WINES
Segura Viudas, Brut Reserva, Sparkling,
Spain, 3 6 . 0 0
J Vineyard and Winery Cuvee ,
California, 6 5 . 0 0
Perrier Jouet, Grand Brut Champagne,
Epernay, France, 1 0 0 . 0 0
Silver Birch, Sauvignon Blanc, New
Zealand, 3 8 . 0 0
Benzinger Family Winery, Sauvignon
Blanc, California, 4 5 . 0 0
Duckhorn, Sauvignon Blanc, Napa,
California, 5 6 . 0 0
Kings Estate, Pinot Gris, Oregon, 4 4 . 0 0
I'M Isabel Mondavi, Chardonnay,
Sonoma, California, 4 8 . 0 0
Trinitas, Chardonnay, Napa, Cali fornia,
60 .00
Ferrari-Carano, Chardonnay, Napa
Valley, Cali fornia, 5 6 . 0 0
RED WINES
Clos Du Val, Merlot, Napa, California,
5 0 . 0 0
MacMurray Ranch, Pinot Noir, Russian
River, California, 4 4 . 0 0
Provenance, Merlot, Napa Valley,
California, 5 0 . 0 0
Razors Edge, Shiraz, Australia, 3 8 . 0 0
Z.Zinfandel, Amador County, California,
60 .00
Rodney Strong, Cabernet Sauvignon,
Alexander Val ley, Cal i fornia, 4 8 . 0 0
Ferrari-Carano, Cabernet Sauvignon,
Alexander Val ley, Cal i fornia, 5 5 . 0 0
Newton Unfiltered, Cabernet Sauvignon,
Napa Valley, Cali fornia, 7 0 . 0 0
SANTA EMA SAUVIGNON BLANC, CHILE
With an unrivalled expression of terroir
in each of our varieties, this wine
delivers tremendous fruit concentration,
intense aromas of fresh citrus fruits,
accompanied by notes of apple & pears,
and purity l inked to their origin, such as
the unmistakable typic i ty of Sauvignon
Blanc from our vineyards in the Maipo
Val ley .
40.00 Per Bottle
PASCUAL TOSO ESTATE MALBEC,
ARGENTINA
This wine is an expression of our passion,
our commitment to qual i ty and the
great terroir of Las Barrancas. We
specially select our grapes for each of our
ranges in order to achieve the best
quality for delightful and unique wine,
excellent color and with great
concentration of aromas, blackberry and
plum flavors; a wine which express al l
the majesty of the terroir.
40.00 Per Bottle
BEVERAGES
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.
LUNCH
Monday
Foraged Mushroom Puff Pastry with
Field Carrots and Sherry Wine Reduction
Tuesday
Quinoa Cake with Baby Eggplant and
Tomato Ragout
Wednesday
Vidalia Onion and Escarole Risotto with
Shaved Parmesan Cheese
Thursday
Eggplant and Ricotta Cannelloni with
Lemon Parsley Sauce
Friday
Sage and Ricotta Gnocchi with Fava
Beans and Braised Leeks
Saturday
Risotto with Heirloom Baby Carrots and
Oyster Mushrooms
Sunday
Whole Wheat Penne with Broccoli Rabe
and Heirloom Tomato Ragout
DINNER
Monday
Toasted Barley Risotto with Chanterelle
Mushrooms and White Asparagus
Tuesday
New Potato Casserole with Arugula and
Goat Cheese
Wednesday
Quinoa Cake with Baby Eggplant and
Tomato Ragout
Thursday
Risotto with Heirloom Baby Carrots and
Oyster Mushrooms
Friday
Rutabaga Dumplings with Scall ion Puree
and Shaved Parmesan Cheese
Saturday
Orecchiette Pasta with Caramelized
Onions and Zucchini Blossoms
Sunday
Mediterranean Couscous with Roasted
Tomatoes and Dandelion Greens
VEGAN ALTERNATIVES AND GLUTEN
FREE
Butternut Squash Indian Curry with
Basmati Rice and Cucumber Relish
Wild Mushroom Risotto with Soy Cream
and Asparagus Ribbons
Cremini and Almond Stuffed Cabbage
Roll with Fire Roasted Tomato Sauce
ALTERNATIVE OPTIONS
HYATT REGENCY SACRAMENTO SPRING 2013 1209 L Street Sacramento, California 95814 T + 1 916 443 1234 Prices are subject to 21% service charge and 8.5% sales tax. Spring Menus available March 2013 - May 2013. Created January 2013.