CATERING MENUS 2015

GENERAL INFORMATION

These printed menus are guidelines designed to assist you in selecting a menu for your event. The Hilton San Francisco Financial District catering staff will be happy to prepare unique menus for each individual event. All prices are subject to increase and should be confirmed by your Catering Manager

G U A R A N T E E In arranging for private events, a guaranteed number of guests attending are required for all catered meal functions. Final attendance

must be confirmed by 11 a.m. three business days in advance or the expected attendance will become the final guarantee, not subject

to reduction. For per person meals, the hotel will set and prepare for 3% above the guarantee.

D E C O R A T I O N S Arrangements for floral centerpieces, linens and special props may be made through your Catering Manager. All decorations must meet with

the approval of the San Francisco Fire Department. The c l ient is responsible for obtaining an y/al l permits needed. The hotel will not permit the affixing of anything to the walls or ceiling of rooms.

S E C U R I T Y The hotel may require a security officer for certain events. Only hotel approved security companies may be used. Upon request, a Hold

Harmless and Certificate of Insurance may be required on file with your Catering Manager seven days in advance of your event, which lists

the Hilton San Francisco Financial District, as well as, Hilton Hotels Corporation as additional insured.

L A B O R C H A R G E S There will be a labor charge of $125.00 applied to all breakfast, lunch and dinner functions with fewer than 25 guests.

Bartender fees of $175.00 per bartender will be applied to all bars for up to three hours of service. Additional hours will be $50.00 per hour, per bartender.

Carvers, Chefs, Station Attendants, Butler Style Servers, and additional wait staff are available at $175.00 per person for up to a three hour period.

Wait service hours, including setup and tear-down, are 3 hours for breakfast, 3 hours for luncheon, 4 hours for dinner and 4 hours for

reception/dinner. If event extends beyond these times, additional labor charges of $25.00 per waiter, per hour, or portion of, will apply.

E L E C T R I C A L / A U D I O V I S U A L A complete line of modern audio visual equipment and services are available through our in-house Ballroom Operations and

Presentation Services for your audio visual solutions. Your Catering Manager can assist you with these services.

E X T R A I T E M S No food or beverage of any kind may be brought in to the hotel by the client or his/her attendees.

The hotel assumes no responsibility for loss or damage to items left in a function room prior to, during, or after an event. Specific

branded items are subject to availability.

S H I P P I N G S E R V I C E S You may ship your boxes to the hotel for arrival of no more than 3 working days prior to your meeting. Please ensure that the name of the

on-site contact, the date of your function, and the name of your Catering Manager is included on the shipping label.

The costs for handling boxes each way (inbound and outbound) are

0 – 30lbs = $15.00 per box

31 – 99lbs = $50.00 per box

Pallets = $100.00 per pallet

The hotel will not assume responsibility for any boxes left on property in function space.

C O N T A C T I N F O R M A T I O N Hilton San Francisco Financial District

750 Kearny Street

San Francisco, CA 94108

(415) 433-6600

www.sanfranciscohiltonhotel.com

S E R V I C E C H A R G E A N D S A L E S T A X Currently a 23% service charge and applicable state sales tax of 8.75% will be added to all food and beverage charges. According to California Tax

Codes, service charges are subject to sales tax.

CONTINENTAL BREAKFASTS

THE CONTINENTAL

Fresh Baked Croissants, Muffins and Danish Fruit Spreads and Sweet Butter Fresh Orange, Grapefruit, and Cranberry Juices Fresh Brewed Coffee, Decaf and Assorted Hot Teas

THE HILTON CONTINENTAL

Sliced Seasonal Fresh Fruit and Berries Assorted Fruit Yogurts & Homemade Granola Assorted Breakfast Cereals with Whole and Low Fat Milk Fresh Baked Croissants, Muffins and Danish Assorted Mini Bagels with Assorted Cream Cheeses Fruit Spreads and Sweet Butter Fresh Orange, Grapefruit, and Cranberry Juices Fresh Brewed Coffee, Decaf and Assorted Hot Teas

ENHANCEMENTS & ALA CARTE _______________________________________________________________________________________________________________________________________

Flaky Croissant Breakfast Sandwich Locally Baked Croissant with Cage Free Scrambled Eggs, Sharp Cheddar Cheese and Nueske’s Canadian Bacon

Fresh Start Frittata Cage Free Egg Whites, Tuscan Kale, Cherry Tomatoes, Red Onion, Jack Cheese

Locally Made City View Dim Sum (5 dozen minimum) An assortment of Shumai, Cha Siu Bao, Pot Sticker with Assorted Sauces

Cage Free Hen Eggs Fluffy Scrambled Hen Eggs with Locally Made Fiscalini Cheddar and Chives

Smoked Salmon Platter With the Traditional Red Onion, Capers, Hard Boiled Hen Eggs, Philadelphia Cream Cheese and “Everything” Bagels

Steel Cut Irish Oatmeal Served with California Almonds, Sun Ripe Raisins, Brown Sugar and Cinnamon

French Toast, Pancakes, or Waffles

Applewood Bacon, Pork Sausage, or Chicken Apple Sausage

Breakfast Potatoes

Sliced Fresh Fruit

Assorted Danish, Croissant, Muffin or Bagel (1 dozen minimum each)

Yogurt and Berry Parfaits

Individual Fruit Yogurt or Greek

Hard Boiled Eggs

HOT BREAKFASTS

BUFFET BREAKFAST (25 person minimum)

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FARM FRESH BREAKFAST

Sliced Seasonal Fresh Fruit and Berries Assorted Fruit Yogurts & Homemade Granola Assorted Breakfast Cereals with Whole and Low Fat Milk Fresh Bakery Selections and Local Specialties with No Two Days Alike Assorted Mini Bagels with Assorted Cream Cheeses Fruit Spreads and Sweet Butter Scrambled Farm Fresh Hen Eggs with Chives Nueske’s Applewood Smoked Bacon Aidell’s Chicken Apple Sausage Country Style Potatoes Fresh Orange, Grapefruit, and Cranberry Juices Fresh Brewed Coffee, Decaf and Assorted Hot Teas

PLATED BREAKFASTS _______________________________________________________________________________________________________________________________________

Farmhouse Breakfast Cage Free Hen Eggs with Chives, Country Potatoes, Choice of Grilled Ham, Nueske’s Bacon, or Aidell’s Chicken Apple Sausage

Fresh Start Frittatas Free Range Egg Whites, Tuscan Kale, Vine Ripe, Tomatoes, Red Onion, and Jack Cheese served with Aidell’s Chicken Apple Sausage, and Country Potatoes

Stuffed French Toast Locally Sourced Pullman Bread Stuffed with Roasted Bananas, Nutella, and Topped with Hazelnuts

California Benedict Whole Wheat English Muffin, Smoked Salmon, Haas Avocado, and a Seasonal Citrus Hollandaise

Steak and Eggs Grilled Brandt Beef Rib Eye, Scrambled Hen Eggs with Chives, Blistered Vine Ripe Tomatoes, Country Potatoes, and Chipotle Hollandaise

BREAK MENUS

THEMED BREAK PACKAGES (25 person minimum) _______________________________________________________________________________________________________________________________________

SUPERFOODS

Hummus and Seasonal Vegetable Crudité Terra Vegetable Chips Greek Yogurt with House Made Granola

CHOCOLATE INDULGENCE

Fresh Baked Chocolate Chip Cookies Ganache Enrobed Brownie Bites with

Preserved Stone Fruits

San Francisco’s Own IT’S-IT Ice Cream Sandwiches

THE ESCAPE

Coconut Water and Cucumber Water Peter Thomas Roth Lotions Seasonal Sliced Fruit & Berries Roasted California Almonds

À LA CARTE

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Coca-Cola Soft Drinks

Bottled Waters Naked Fruit Smoothies

Red Bull, Diet Red Bull

Izze Sparkling Soda

Starbucks Iced Frappuccino

Freshly Brewed Coffee, Decaf, Hot Water with Assorted Teas

Iced Tea or Lemonade

Orange, Grapefruit, Apple, or Cranberry Juice

Whole Fresh Fruit

Individual Bags of Chips: Pop Chips, Kettle Chips, or Pita Chips

Individual Bags of Trail Mix

Freshly Baked Cookies or Brownies

Locally Made Mini Cupcakes

Soft Baked Pretzels with Sea Salt

Freshly Baked Coffee Cake or Banana Bread (12 slices each)

Our Freshly Baked Cookies and Brownies can be made gluten free upon request

COLD LUNCH MENUS

GRAB AND GO BOXES All Grab and Go Boxes come with a Cookie, Bag of Chips, and Whole Fresh Fruit

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Sandwich Selections

Turkey BLT Slow Roasted Organic Turkey Breast, Nueske’s Applewood Smoked Bacon, Leaf Lettuce, Hot Tomatoes, Swiss Cheese, and Basil Spread on Herbed Focaccia

Roasted Veggie Wrap with Hummus An array of Roasted Vegetables, Roasted Garlic Hummus Wrapped in a Spinach Tortillas

Spicy Chicken Sandwich Roasted Chicken Breast and Pepper Jack Cheese, Jalapeno Peppers, Hothouse Tomatoes, Leaf Lettuce, Chipotle Aioli on a Artisanal Roll

Honey Roasted Ham Slow Roasted Shaved Ham and Caramelized Onions, Hothouse Tomatoes, Leaf Lettuce and Sweet Mustard Spread on a Dutch Crunch Roll

Slow Roasted Beef Pepper Crusted Beef with Jack Cheese, Caramelized Onions, Leaf Lettuce and Whole Grain Mustard on a Sour Baguette

Salad Selections

Chicken Caesar Roasted Organic Chicken Breast, Hearts of Romaine Lettuce, Classic Caesar Dressing, Parmesan Cheese and Herbed Croutons

Italian Chop Genoa Salami, Provolone Cheese, Black Forest Ham, Roma Tomatoes, Red Bell Peppers, and Classic Italian Dressing

Strawberry and Brie Coke Family Farms Baby Mixed Greens, Fresh Strawberries, Pecan, Brie Cheese, Smoked Bacon, Red Onion, and Raspberry Vinaigrette

Chicken Cobb Roasted Organic Chicken Breast, Haas Avocado, Smoked Bacon, Roma Tomatoes, Hard Boiled Egg, Romaine Lettuce, and a Lemon Dijon Vinaigrette

Breads on Sandwiches can be made gluten free upon request

SANDWICH BUFFETS

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CALIFORNIA DELICATESSEN

Baby Field Greens with Hothouse Cucumber and Cherry

Tomatoes served with Balsamic Vinaigrette

Pasta Salad with Basil Pesto and Cherry Tomatoes

Fresh Sliced Seasonal Fruits

Sliced Deli Meats and Cheeses:

Roast Turkey, Black Forest Ham, Salami and Roast Beef

Swiss, Monterey Jack and Cheddar Cheese

Lettuce, Tomato, Red onion and Dill Pickles

Deli Mustard, Mayonnaise, and Creamed Horseradish

Variety of Artisan Breads

Kettle Potato Chips

Assorted Cookies and Brownies

READY TO GO DELI

Chopped Romaine Lettuce with Focaccia Croutons, Parmesan

Cheese and Traditional Caesar Dressing

Fresh Sliced Seasonal Fruit

Pasta Salad with Basil Pesto and Cherry Tomatoes

Sliced Turkey with Provolone, Lettuce, Tomato, Avocado and Pesto

Aioli on a Whole Wheat Mini Baguette

Roast Beef and Swiss with Lettuce, Tomato, and Dijonnaise on

Dutch Crunch

Roasted Vegetable Wrap with Hummus

Kettle Potato Chips

Assorted Cookies and Brownies

PLATED MENUS

All menus come with Freshly Baked Rolls, Butter, Coffee, Decaf, and Tea Service

Please select your menu with at least three courses (1 choice of each for the Starter and Dessert) If more than one entrée choice is selected, the higher priced entrée will prevail

Entrée Counts are due 3 business days prior

BEGINNINGS _______________________________________________________________________________________________________________________________________

Seasonal Selections of Squash Soup

Spring: Patty Pan and Crookneck Squash with Pea and Mint Crème Fraiche

Summer: Saffron Scented Gold Bar Squash with Piquillo Pepper Crème Fraiche

Fall: Roasted Butternut Squash Soup scented with Nutmeg and Sage

Winter: Kobocha Squash and Golden Beet with Dill Crème Fraiche

Tuscan Kale and Cannellini Bean Rancho Gordo Beans stewed in a Parmesan Broth and Garnished with Pancetta

Tomato Basil Bisque Sun Ripened Tomatoes Slowly Cooked with Garlic and Fresh Basil

Lobster Bisque A Rich and Decadent Broth Thickened with a Slight Amount of Cream and garnished with Chunks of Lobster and Chives

Seasonal Salad Selections Spring: Mixed Greens, Snap Peas, Pea Tendrils, and Baby Carrots with a Green Goddess Dressing

Summer: Baby Arugula, Patty Pan Squash, Toasted Pine Nuts, Shaved Radish and Cherry Tomatoes with Pesto Vinaigrette

Fall: Mixed Chicories, Grilled Autumn Squashes, Spiced Pumpkin Seeds and Laura Chenel Goat Cheese with a Balsamic Vinaigrette

Winter: Baby Kale, Roasted Beets and Toasted Walnuts with Pomegranate Vinaigrette

Caesar Salad Tender Hearts of Romaine, Garlic Herb Croutons, Classic Caesar Dressing and Grana Padano Cheese

Wedge of Baby Iceberg Lettuce Served Along Smoky Bacon, Cherry Tomatoes, Pt. Reyes Blue Cheese Crumbles, Breakfast Radish and Fines Herbs

House Salad Baby Field Greens with Roma Tomatoes, English Cucumbers and Balsamic

Endive Salad

Mixed Endive with Toasted Pine Nuts, Black Olives, Living Water Cress and served with a Piquillo Pepper Vinaigrette

SWEET ENDINGS _______________________________________________________________________________________________________________________________________

Red Velvet Cake Served with a White Chocolate Drizzle and Butter Cream Frosting

Tiramisu Layered with Rich Mascarpone and Coffee Soaked Genoise

Strawberry Shortcake Fresh California Strawberries Topped with Whipped Cream

New York Style Cheesecake Classic Cheesecake Served on a Graham Cracker Crust and Fresh Berries

Coconut Haupia Coconut Rum Custard Filling On a Vanilla Cake with Freshly Shaved Coconut

Chocolate Banana Foster Cake Served with Chocolate Fudge Sauce and a Rich Banana Caramel Filling

Flourless Chocolate Mousse Served with Fresh Seasonal Berries and a Raspberry Coulis

Tres Leches Cake Served with Whipped Cream and White Chocolate on Top

PLATED MENUS

CONT’D

ENTREES _______________________________________________________________________________________________________________________________________

Seared Salmon by the Seasons

Spring: Creamy polenta, Delta Asparagus and Baby Onions with a Charred Tomato Sauce

Summer: Toasted Couscous, Grilled Eggplant and Swiss Chard with a Sun Gold Tomato Vinaigrette

Fall: Roasted New Crop Potatoes, Tuscan Kale, Smoky Bacon and Garlic Confit with a Red Wine Reduction

Winter: Puree of Garnet Yams, Braised Collard Greens and Roasted Shallots with a Chipotle Butter Sauce

Herb Crusted Mahi Mahi

Warm Quinoa Tabouleh, Baby Squash, Black Olives, and a Tomato Caper Coulis

Pesto Marinated Tiger Prawns

California Wild Rice Pilaf, Grilled Zucchini and Squash, Cherry Tomatoes and a Meyer Lemon Buerre Blanc

Olive Oil Poached Halibut

Roasted Crookneck and Zucchini Squash, Grilled Eggplant and Toasted Couscous with a Golden Tomato Vinaigrette

Surf and Turf

Grilled Filet Mignon and a Butter Poached Lobster Tail, Pommes Duchesse, and Seasonal Vegetables with a Truffle Jus

Rosemary Brined Bone in Pork Chop

Bacon and Cheddar Whipped Potatoes, Grilled Broccolini and Cherry Tomatoes with a Whole grain Mustard jus

Moroccan Spiced Lamb Sirloin

Toasted Couscous, Kalamata Olives, Broccoli Florets, Baby Carrots and a Piquillo Pepper Jus

Korean Style Grilled Chicken Bulgogi

Organic Chicken Breast, Kimchi Fried Rice, Sugar Snap Peas, Baby Squash, Cherry Tomatoes and a Roasted Pepper Sauce

Herb Roasted Chicken Breast

Organic Chicken Breast, Smoked Gouda Whipped Potatoes and Seasonal Vegetables with a Natural Jus Lie

Grilled Brandt Family Beef New York Strip

Roasted New Crop Potatoes, Delta Asparagus, Sautéed Mushrooms, Cherry Tomatoes and a Classic Bordelaise Sauce

Roasted Butternut Squash Ravioli

Toasted Pecans, Braised Spinach and Bermuda Onions with a Sage Brown Butter Sauce

Market Vegetable Wellington

Sautéed Vegetables in a Rich Tomato Ragout Stuffed in Flaky Puff Pastry on a bed of Sautéed Spinach and Pesto Cream

BUFFET MENUS

AMERICANA TABLES With the melting pot that is America we have taken the liberty to highlight some of our classical regional favorites.

All menus come with Coffee, Decaf, and Tea Service

(25 person minimum)

SOUTHERN PROVISIONS

Chicken and Dumplings Traditional Coleslaw on Butter Lettuce Cups Baby Iceberg Wedge Salad with Smoky Bacon, Radish,

Pt Reyes Blue Cheese

Seasonal Fruit Salad with Mint and Citrus Zest Smoked Baby Back Ribs with Kansas City Style Sauce Grilled Chicken with a Whole Grain Mustard Glaze Sautéed Blue Lake Beans with Toasted Pecans Whipped Country Style Yukon Gold Potatoes Freshly Baked Buttermilk Biscuits Red Velvet Cake

CALIFORNIA FARM TO TABLE

Hot House Tomato Soup Baby Mixed Greens with Laura Chenel Goat Cheese, Cherry

Tomatoes and Aged Balsamic Vinaigrette

Belgian Endive and Baby Arugula, Seasonal Citrus and Toasted Walnuts with a Raspberry Walnut Vinaigrette

Sliced Seasonal Fruit and Berries Lemon Pepper Pacific Salmon with a Fire Roasted Tomato Sauce

Herb Roasted Chicken with a Whole Grain Mustard Jus Roasted Yukon Gold Potatoes Seasonal Vegetables Petite Strawberry Shortcakes

NEW ENGLAND STAPLES

New England Style Clam Chowder Cobb Salad with Hearts of Romaine, Hard Boiled Eggs,

Smoky Bacon, Grilled Free Range Chicken and Point Reyes Blue Cheese

Salad of Baby Mixed Greens with Hoop House Cucumbers,

Cherry Tomatoes and an Aged Balsamic Vinaigrette

Sliced Seasonal Fruit and Berries Herb Crusted Atlantic Cod in a Lemon Caper Sauce Yankee Pot Roast Style Braised Short Ribs with Baby

Onions and a Stout Jus

Orecchiette Pasta Tossed in a Pesto Cream with Grana

Padano Cheese

Roasted New Crop Potatoes A Blend of Baby Carrots and Seasonal Brassicas Boston Crème Pies

SOUTHWEST

Chuck Wagon Chile with all the “Fixins”

Santa Fe Salad with Baby Iceberg Lettuce, Roasted Corn, Black

Beans, Cotija Cheese, Crispy Tortilla Strips and an Avocado Green Goddess Dressing

Refreshing Jicama, Sweet Watermelon and Cucumber Salad with Shaved Red Onions and a Cilantro Lime Dressing

Chipotle Rubbed Brick Chicken in a Rich Mole Sauce Slow Roasted Pork Carnitas served in a Chile Verde Sauce Warm Flour and Corn Tortillas Rancho Gordo Black Beans with Roasted Peppers and Pickled

Red Onions

Cilantro and Lime Rice Grilled Squash and Zucchini Tres Leches Cake

BUFFET MENUS

CONT’D

BUILD YOUR OWN TABLE

Lunch Choose up to 2 Starters, 2 Entrees, and 1 side

Dinner Choose up to 3 Starters, 3 Entrees, and 1 side

Starter Selections _______________________________________________________________________________________________________________________________________

Classic Caesar Salad with Focaccia Croutons

Caprese with Hothouse Tomatoes and Buffalo Mozzarella

Local Mixed Greens with Shaved Radish and Pickled Red Onions

Pasta Salad with Basil Pesto and Olives

Tomato Basil Soup

New England Clam Chowder

Chicken Noodle Soup

Entree Selections _______________________________________________________________________________________________________________________________________

Baby Back Ribs

with House Barbeque

Herb Roasted Chicken

with a Natural Jus

Lemon Pepper Salmon

with Fire Roasted Tomato Sauce

Braised Short Ribs with Baby Onions

and a Stout Jus

Herb Crusted Cod in a Lemon Caper Sauce

Gilled Petite Filet of Beef

with Mushroom Jus

Side Selections _______________________________________________________________________________________________________________________________________

Whipped Yukon Gold Potatoes

Roasted New Crop Potatoes

Creamy Polenta

Wild Rice Pilaf

Lime Cilantro Rice

Chipotle Roasted Yams

Served with Chef’s Seasonal Vegetables, Chef’s Selections of Dessert, and Coffee & Tea Service

RECEPTION MENUS

Individual Hors D’oeuvres (25 piece minimum per item)

Cold Hors D’oeuvres _______________________________________________________________________________________________________________________________________

Seared Ahi Tuna with Seaweed on Daikon Radish

Dungeness Crab Salad in a Cucumber Cup

Pepper Crusted Brie with California Grapes on Crostini

Bosc Pear and Gorgonzola on Crostini

Smoked Chicken Breast with Papaya on Multigrain Baguette

Smoked Duck Breast with Cranberry Mousse on Rye Bread

Asparagus Wrapped in Smoked Salmon

Avocado Cream Cheese with Roasted Peppers on Crostini

Tomato and Basil Bruschetta

Deviled Eggs with Black Caviar Cherry Tomato and Buffalo Mozzarella

Hot Hors D’oeuvres _______________________________________________________________________________________________________________________________________

Crispy Artichoke Hearts Stuffed with a Boursin Mousse

Miniature Dungeness Crab Cakes with Sweet Pepper Relish

Miniature Beef Wellingtons with Dijonaise

Sun Dried Tomato and Feta in Filo Dough Miniature Chicken Cordon Bleu

with Marinara

City View Dim Sum Pork Buns with Sesame Sauce

Thai Marinated Beef Sates

with Spicy Peanut Sauce

Pecan Crusted Chicken Sate with Honey Mustard Sauce

Shrimp Siu Mai with Chili garlic Sauce

Brie and Raspberry En Croute

Vegetable Pot Sticker with Sesame Sauce

Wild Mushroom Filo Purses

RECEPTION MENUS

CONT’D

DISPLAYS _______________________________________________________________________________________________________________________________________

Antipasti An array of Salami, Prosciutto, Marinated Olives, Artichoke Hearts, Fire Roasted Peppers and Buffalo Mozzarella served with Flatbread

Fresh Vegetable Crudités An Array of Crisp Seasonal Vegetables Served with Roasted Red Pepper Hummus and Creamy Buttermilk Dressing

Fresh Fruit Display Sliced Seasonal Fresh Fruit and Berries with Greek Yogurt

Local Cheese Board An Assortment of Cowgirl Creamery Cheeses with Preserved and Fresh Fruit, Toasted Pecans, Flatbread and Crackers

Best of the Bay Raw Bar All Raw Bar Items are Presented on Ice with Cocktail Sauce, Champagne Cucumber Mignonette, and Fresh Citrus.

Tomales Bay Oysters on the Half Shell

Wild Salmon Ceviche Shooters

Dungeness Crab Legs

Chilled Jumbo Tiger Prawns

Lebanese Style Roasted Leg of Lamb (Serves 40 guests)

Accompanied by Red Onions, Fresh Mint, Warm Flat Bread and a Cool Cucumber Greek Yogurt Sauce

Slow Roasted Striploin of Brandt Beef (Serves 35 guests)

Point Reyes Blue Cheese, Pickled Red Onions, Roasted Garlic Aioli and Freshly Baked Parker House Rolls

Salmon En Croute (Serves 30 guests)

Seared Pacific Salmon Stuffed with Baby Spinach and Wild Mushrooms Wrapped in Puff Pastry and Accompanied by Meyer Lemon Beurre Blanc

BEVERAGE SERVICES

HO S TE D A ND C AS H BAR

Prices are per drink upon consumption H O S T E D B A R C A S H B A R

Name Brands $10 $11

Premium Brands $11 $12

Liquors $11 $12

Domestic Beer $8 $9

Imported Beer, Micro Beers $9 $10

California Wines (Private Label) $9 $10

Soft Drinks, Mineral Water $6 $7

Prices are per person packages H O S T E D

NAME BRANDS B A R

HOSTED

P R E M I U M BAR HOSTED SOFT BAR

One Hour $30 $36 $25

Two Hours $40 $47 $36

Three Hours $50 $58 $45

Four Hours $60 $69 $54

R E C E P T I O N S I N P R I V A T E B A N Q U E T R O OM All Alcoholic Beverages are served on a per drink or per person basis only in our private banquet rooms.

B A R T E N D E R S E R V I C E S A fee of $175.00 per bartender will be applied to all bars for up to three (3) hours of service. Additional hours: $50.00 per hour, per bartender.

C O R K A G E C H A R G E

Clients may bring in donated wines or champagnes which do not appear on our wine list. The Hilton San Francisco Financial District will apply

a corkage charge of:

$20.00 per 750 ml bottle of wine

$25.00 per 750 ml bottle of champagne

23% service charge will be added, based on the hotel’s selling price.

H O S T E D B A R S 23% service charge and current sales tax will be applied to all hosted bars.

Please note that the Hilton San Francisco Financial District, as the sole alcoholic beverage licensee, is subject to the regulations of the State

Alcoholic Beverage Commission. Violations of those regulations may jeopardize the hotel’s license. Therefore, we request your cooperation

in honoring the hotel’s policy of prohibiting the consumption of alcoholic beverages from outside sources without authorization and

appropriate corkage.