hyattregencyvalenciafall/winter€¦ · montrose suite hotel and the chamberlain west hollywood....

Hyatt RegencyValenciaFall/Winter

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 steps on this

journey and are committed to doing more.

It is what your guests deserve.

MEET YOUR CHEF

Our Executive Chef, Daniel Csotai, has been in the culinary arts

since the age of fourteen. Graduating from culinary school at the age

of 17, he went to work at many local restaurants and hotels in

Hungary. In 1997, he flew to Los Angeles to work at Gino’s Trattoria

in Thousand Oaks. From there he furthered his Culinary education at

Oxnard College, learning under Chef Mike Lodi. After graduating,

Chef Daniel moved to notable locations such as the Woodland Hills

Country Club and the Beverly Garland Holiday Inn. He has worked

for properties across the nation including; The Pfister, and The

Intercontinental in Milwaukee, the Skirvin Hilton in Oklahoma City,

and the Platinum Hotel in Las Vegas. Prior to working at the Hyatt

Regency Valencia, Chef Daniel worked as the Area Executive Chef

at OLS Hotels and Resorts for all outlets and catering at the Le

Montrose Suite Hotel and the Chamberlain West Hollywood.

24500 Town Center Drive Valencia, California 91355T: 661 799 1234

© 2018 Hyatt Corporation

CHEF & PARTNERS PAGE 1

CHEF & PARTNERS PAGE 2


HYATT'S PHILOSOPHY

Our journey began many years ago. We were at the start

of a revolution in the food industry where thought-leaders

were demanding healthier options, transparency and

accountability.

Through self-education and in-depth research, we took a

moment and examined how we were doing business and

pushed to fully understand our guest's preferences. As

we analyzed the insights from our research, anticipated

the preferences of our guests, and considered the effects

our food and beverage decisions have on the

environment, we felt compelled to "do something" and

"be better". On a global scale we made a commitment to

take Hyatt food and beverage in a new direction.

NIMAN RANCH

Location: Alameda, California

Products: The products include beef steaks and roasts, pork

chops, ribs, and roasts, lamb chops and roasts, ground beef,

pork, and lamb, pastrami, corned beef, ham and bacon. All

products have been certified humane by the Humane Farm

Animal Care Program as of September 16th, 2017. Animals are

raised outdoors or in deeply bedded pens.

SKUNA BAY

Location: Vancouver Island, Canada

Products: “We believe that the best salmon comes from personal

care and attention to detail, from the hundreds of judgment calls that

we experienced farmers make every day in the raising of our fish.

We believe that living on the farm 24 / 7 and knowing our fish the

way we do results in a better salmon.” Skuna Bay salmon is raised

in the ocean and caught in the ocean. The company prides itself on

the natural raising of it’s fish.

VALDIVIA FARMS

Location: Carlsbad, CA

Products: Valdivia Farms is family owned and operated, and it’s

products are cared for and harvested with great care and personal

attention. While Valdivia is know for its beautiful, multi-colored

heirloom tomatoes, they also offer squash, berries, cucumbers,

squash blossoms, watermelons, radishes, snap peas, cilantro,

corn and more.



HYATT SIGNATURE CONTINENTAL BREAKFAST

Locally and Seasonally Inspired Fruit

and Bakery Selections,

Selection of Chilled Juices

Coffee and Tazo Tea Selections

16.00 Per Guest

VALENCIA CONTINENTAL BREAKFAST

Locally and Seasonally Inspired Fruit

and Bakery Selections,

Fresh Bagels and Cream Cheese

Assorted Cold Cereals and Fruit Yogurts



23.00 Per Guest



All Prices Subject to 22% Service Fee and Current State Sales TaxMenu Pricing Subject to Change

BREAKFAST PAGE 3


VALENCIA BREAKFAST BUFFET

Local and Seasonally Inspired Fruit

Orange, Cranberry and Banana Nut Muffins

Eggs & Greens - Scrambled Cage Free Eggs with Arugula

Hyatt Signature Breakfast Potatoes, Orange Soaked Brioche FrenchToast

Chicken Sausage or Thick Cut Bacon


Coffee and Tazo Tea Selections32.00 Per Guest

All Buffets require a minimum of 25 Guests, or a $250 Setup Fee will apply

OMELET STATION*

Tomatoes, Peppers, Onions, Spinach, Jack Cheese,

Ham, Bacon, Cage Free Eggs

11.00 Per Guest

STEEL CUT OATMEAL BARCustomized with Brown Sugar, Dried Fruits, Roasted Nuts, LocalHoney and Milk

6.00 Per Guest

GREEK YOGURT PARFAIT

Low-fat Greek Yogurt Parfait with Berries6.00 Per Guest

SMOOTHIES

Seasonal Fruit Smoothies

5.00 Per Guest

ALMOND CROUSTADE WITH FRESH BERRIES

4.00 Per Guest

Prices are only available if these are add-ons to a package of

another buffet selection.

When items are ordered without a buffet selection, Add +3.00 Per Guest



THE FARM

Cage Free Scrambled Eggs

Thick Cut Smoked Bacon and Sausage Links

Hyatt Signature Potatoes with

Roasted Sweet Peppers and Caramelized Onions

9.00 Per Guest

CROISSANT BREAKFAST SANDWICH

Fresh Butter Croissant with Ham, Cage Free Egg,

Arugula, Vine Ripened Tomato and

Tillamook Cheddar

9.00 Per Guest

BREAKFAST BURRITO

Flour Tortilla, Scrambled Eggs,

Potatoes, Pork Chorizo, Green Peppers, Onion,

and Cheddar Cheese

Served with Salsa, Hot Sauce and Guacamole

9.00 Per Guest

BREAKFAST SANDWICH

Cage Free Eggs, Caramelized Onion,

Applewood Smoked Bacon, Arugula and Boursin Cheese

on a Ciabatta Bun

9.00 Per Guest

BREAKFAST ADDITIONS AND A LA CARTE


PAGE 4


FALL/ WINTER BRUNCH

Seasonal Fruits, Chilled Seasonal Juices

Make Your Own Parfait, Greek Yogurt, and Fresh Fruit

Fresh Baked Croissant Danish and Muffins, Butter and

Preserve

Cheese Plate with California Imported Cheeses

Grilled Vegetable Display, Grilled Asparagus, Peppers,

Zucchini, Squash, Portabella Mushrooms, and Italian Olives

Mild Smoked Scottish Salmon Served with Mini Bagels and all

the Condiments

Cage Free Scrambled Eggs

Crisp Bacon or Chicken Sausage

All Natural Chicken Breast

Lemon and Thyme infused pan au jus

DESSERT

House-Made Bread Pudding with Bourbon,

Pecans and Vanilla Ice Cream

Assorted Pastries

Fresh Brewed Coffee Decaffeinated Coffee, Assorted TazoTea

39.00 Per Guest




BRUNCH PAGE 5


ANTI-O

Chocolate Dipped Pomegranate, Cranberries,

And Nougat Clusters

Farmers Market Fruit Selection

Make Your Own Trail Mix with Dried Fruit

Blueberry Infused Water

16.00 Per Guest

BAJA

Create your Own Nachos with Tortilla Chips,

Cumin Scented Beef, Pico De Gallo, Beans, Scallions,

Cheese Sauce, Avocados, and Sour Cream

Cinnamon Churros

Iced Tea

16.00 Per Guest

CRUNCH

Pretzels with Sweet and Spicy Mustard

Mixed Nuts, Kettle Potato Chips with Sriracha Dust

Chocolate Covered Raisins

14.00 Per Guest

REFRESH

Assorted Fresh Baked Scones, Lemon Mascarpone and Jams

Bowls of Clementines and Oranges

Honey Glazed Cinnamon Walnuts

Citrus and Mint Infused Water

14.00 Per Guest

POPCORN STAND

Two Bags to be filled as your guests choose

Popcorn Variety

Assorted Sodas and Waters

14.00 Per Guest

S’MORES BAR

Regular and Cinnamon Graham Crackers

Assorted Chocolate Bars and Soft Marshmallows

Complete with Roasting Sticks

12.00 Per Guest

YOGURT PARFAIT

Make Your Own Parfait, Includes Greek Yogurt,

and Fresh Fruit

9.00 Per Guest

*Minimum of 15 guests is required




BREAKS PAGE 6


JUMBO HOME-STYLE COOKIES

Chocolate Chunk, Peanut Butter and Oatmeal

39.00 Per Dozen

CHOCOLATE BROWNIES, PECAN, AND LEMON BARS

39.00 Per Dozen

ASSORTMENT OF BAGELS

with Cream Cheese (2 Flavors)

39.00 Per Dozen

TODAY'S FRESH BAKERIES

41.00 Per Dozen

WHOLE MARKET FRUITS

Seasonal Selection, Fully Ripened

29.00 Per Dozen

ASSORTED ENERGY BARS

5.00 Each

HOT CHOCOLATE STATION

8.00 Each

STARBUCKS COFFEE

Freshly Brewed Regular and Decaffeinated

Coffee, Tazo Tea

PER GALLON 72.00PER PERSON 6.00 (minimum of 10 guests)

CHILLED JUICES

Orange, Grapefruit, Cranberry

48.00 Per Gallon

FRESH LEMONADE

Regular or Pink Lemonade

38.00 Per Gallon

BOTTLED ICED TEA, STARBUCKS FRAPPUCINO

6.00 Each

PEPSI REGULAR, DIET, AND DECAFFEINATED SOFT

DRINKS

4.00 Each

STILL AND SPARKLING PREMIUM WATER

6.00 Each




BREAKS PAGE 7


ALL DAY MEETING PACKAGE

BREAKFAST

Fresh Sliced Fruit and Bakery Selections



AM BREAK

Assorted Sodas and Bottled Waters


LUNCH

Assorted Pre-Made Sandwiches

Chef’s Salad Selection

House-Made Kettle Chips

Freshly Brewed Iced Tea and Lemonade

PM BREAK

Chocolate Brownies and Pecan Bars

Assorted Sodas and Bottled Waters

62.00 Per Guest

ALL DAY BEVERAGE ONLY

16.00 Per Guest

HALF DAY BEVERAGE ONLY

9.00 Per Guest

HALF DAY PACKAGES

OPTION ONE

BREAKFAST

Breakfast Sandwich

Fresh Sliced Fruit and Bakery Selections

Chilled Cranberry and Orange Juices


AM BREAK

Fruit and Yogurt Smoothies

Citrus Mint Infused Iced Water


42.00 Per Guest

OPTION TWO

LUNCH BUFFET

Make Your Own Santa Fe Chicken Salad

Ice Cream Bars

Freshly Brewed Iced Tea and Lemonade

PM BREAK

House-made Trail Mix

Freshly Baked Chocolate Chip Cookies

Watermelon and Basil Infused Water

48.00 Per Guest




A LA CARTE & PACKAGES PAGE 8


All lunches include Bread Service, Coffee

and Tea. Please select one Starter and up to two

Entrees, with Chef’s Choice Dessert.

36.00 Per Guest

STARTERS

Spinach, Arugula and Mache Salad, Roasted Beets,

Grainy Mustard Vinaigrette

Caesar Salad with Parmesan Cheese and Ciabatta Croutons

Farmers Market Mixed Greens, Fuji Apples, Candied Pecans,

Red Balsamic Vinaigrette

Butternut Squash Bisque, Crème Fraiche and Caramelized Apples

ENTREES*

Teres Major Bistro SteakCipollini and Portobello Mushroom RagoutParmesan Asparagus

Grilled Pork Loin Roast, Apple and Butternut Squash Chutney

Fire Roasted Chicken, with 5 Vegetable Pilaf, Port Wine Reduction,

Fall Vegetables

PREMIUM ENTREES

Seared Beef Tenderloin Medallions, Crème Fraiche Whipped

Potatoes, Market Legumes, Green Peppercorn Bordelaise Sauce

Add +12.00 Per Guest

Skuna Bay Seared Salmon Wilted Spinach, Fennel Cream SauceAdd +12.00 Per Guest

All Entrees are Served with Seasonal VegetablesAnd Your Choice of:

Roasted Potato Medley

Yukon Gold Mashed Potatoes

Organic Harvest Pilaf Rice




PLATED LUNCHES PAGE 9


SEASONAL CALIFORNIA SANDWICH BOARD

Corn and Potato Chowder

Mixed Organic Greens, Balsamic Vinaigrette

Rustic Potato Salad

Tukey Breast, Cured Deli Ham,

Rotisserie Roast Beef and Tuna Salad

Sandwiches

Artisan Baked Bread and Butter, Pickles and

Spreads

House-Made Potato Chips

38.00 Per Guest

FIESTA BUFFET

Chicken Tortilla Soup

Jicama, Mango, and Orange Salad

Make Your Own Tacos, Cilantro Mahi Mahi,

Orange and Cumin Spiced Chicken and Beef Asada

Spanish Rice and Refried Beans

Warm Flour and Corn Tortillas

Salsa, Guacamole, Sour Cream, and Cheese

Caramel Flan or Arroz Con Leche

48.00 Per Guest

HARVEST BUFFET

Roasted Butternut Squash Soup

Butter Lettuce Salad with Pears, Local Goat Cheese,

Walnuts, and Apple Cider Vinaigrette

Herb Rubbed Turkey Breast, Harvest Rice Pilaf,

House-Made Cranberry Relish

Grilled Beef Tenderloin Medallions

Roasted Three Color Potatoes and a Medley of Market

Vegetables

Seasonal Cobbler with Cinnamon Whipped Cream

46.00 Per Guest

TASTE OF ITALY

Caprese Salad, with Ripe Tomatoes, Mozzarella,

Micro Basil, with a Balsamic Glaze

Baby Arugula, Roasted Red Pepper, Artichokes,

Kalamata Olives, with Dijon Vinaigrette

Chicken Parmesan, Marinara Sauce and Mozzarella Cheese

Rigatoni pasta with choice of fresh tomato sauce, alfredo or creamy

pesto sauce

Italian Style Meatballs in a Spicy Marinara Sauce

Tiramisu

46.00 Per Guest

All Buffets require a minimum of 25 Guests or a $250 Setup Fee will apply




BUFFET LUNCHES PAGE 10


HORS D'OEUVRE PACKAGES*

Three Selections 14.00 Per Guest/Hour

Four Selections 18.00 Per Guest/Hour

Five Selections 22.00 Per Guest/Hour

*Minimum of 25 guests

COLD

Smoked Salmon, Citrus & Fresh Dill Cucumber Cup

Togarashi Tuna Tartar, Wasabi Cream, Wonton Crisp

Roast Beef and Boursin Cheese Crostini

Roasted Tomato and Burrata Crostini, Micro Basil,

Balsamic Gastrique

Raisin Walnut Crostini with Machego Cheese and Peach Chutney

5.00 Per Piece

HOT

Tandoori Chicken Skewer with Peanut Sauce

Chicken Potsticker with Sweet Chili Sauce

Roasted Fig and Goat Cheese Flatbread

Artichoke Fritters with Boursin Cheese, Chipotle Dip

Jalapeno Cheddar Potato Croquette,

Romesco Sauce

Coconut Shrimp, Ponzu Dip

Mushrooms Stuffed with Humbolt Fig, Goat Cheese, and

Sundried Tomato

5.00 Per Each

PREMIUM OPTION*

Citrus Poached Shrimp Cocktail

Scallops Wrapped in Apple Wood Smoked Bacon

Moroccan Spiced Charred Lamb Lollipop with Mint Jelly

7.00 Per Piece




HORS D’OEUVRES PAGE 11


SHELLFISH BAR

Jumbo Lemon Shrimp

Stone Crab Claws

Marinated Green Mussels

Seared Togarashi Ahi Tuna

Served with Cocktail Sauce and Tabasco

75 piece display

325.00

150 piece display

520.00

CRUDITÉS

Seasonal Garden Vegetables with Hummus Dip

Olive and Roasted Tomato Tapenade, Spinach-Ranch

Parmesan Crackers and Ciabatta Crisps

10.00 Per Guest

ANTIPASTO

Grilled Vegetables, Roasted Tomatoes, Marinated

Mushrooms, Mediterranean Olives

Salami Picante, Sopressata and Fine Italian Proscuito

Manchego Cheese, Parmesan Regiano, and Mozzarella

Rustic Bread Presentation

16.00 Per Guest




PRESENTATION STATIONS

BAKED BRIE

Caramelized Pecans, Brown Sugar

Grilled Artesian Crostini

10.00 Per Guest

MAIN STREET SLIDERS

BBQ Shredded Chicken

Wyagu Beef, Herb Spread, Fiscalini Cheese

Served with House-made Kettle Chips

22.00 Per Guest

CHEF'S CHEESE BOARD

Handcrafted Local Artesian and International Cheese

Selection with Fresh Baked Bread Sticks, Lavosh and Baguettes

Homemade Chutney, Dried Fruits, Local Piru Honey and

Spiced Nuts

13.00 Per Guest

SPINACH-ARTICHOKE AND NACHO CHEESE DIPS

Warm Spinach & Artichoke Dip

Spicy Nacho Cheese Dip

Served with Tortilla Chips, Tuscan Bread Cubes, and Crostini

9.00 Per Guest

*Minimum 25 guests is required

PAGE 12


Requires Chef Attendant $150.00 per 50

guests, plus tax

MAPLE MARINATED NATURAL ROASTED PORK LOIN

Port Wine Reduction

Bacon Mac & Cheese

Whole Wheat Baguettes

250.00 Per 25 Guests

WHOLE ROASTED TURKEY BREAST

Herbed Stuffing

House-Made Cranberry Relish and Gravy

Harvest Seed Rolls


ROASTED BEEF TENDERLOIN

Wild Mushroom Risotto

Balsamic Reduction, Grilled Flatbreads and Ciabatta Breads


ALL NATURAL PRIME RIB

Truffle Au Gratin Potatoes

Horseradish Sauce and Warm French Bread

Served with Au Jus





CARVING STATIONS PAGE 13


WINE COUNTRY

Local Artisanal Cheeses and Charcuterie: Handcrafted

Artisan Cheeses with Red Wine Dark Fruit Chutney and

Local Honey, Salami, Pate, and Prosciutto.

Local Olives and Grilled Vegetables served with Lavosh,

Crackers and Baguettes round out a perfect pairing.

25.00 Per Guest

Choice of Wine Pairings:

Canvas, Chardonnay, California

Berringer Founders' Estate, Cabernet Sauvignon,

California

La Marca DOC Prosecco, Treviso, Italy

12.00 Per Guest/Hour

HAVANA NIGHTS

Coconut Shrimp with Mango Chutney

Jerk Chicken Skewers

Cuban Style Pulled Pork Sandwiches

with Caribbean Slaw and Plantain Chips

22.00 Per Guest

Made to order Mojitos with White Rum,

Fresh Lime, Fruit, Simple Syrup and Fresh Mint


BREWHOUSE

Garlic Sausage Sliders

German Bratwurst

Potato Salad with Gherkins

Hot Pretzels with Local Gourmet Mustards

21.00 Per Guest

Suggested Beer and Hard Cider Pairings:

Blue Moon Hefeweizen

Fat Tire Hefeweizen

Angry Orchard Hard Cider


*Minimum of 25 guests required




RECEPTION PACKAGES PAGE 14


FOUR COURSES

Including Appetizer, Salad, Entreé and Dessert

99.00 Per Guest

Guests choose their own entreés in a banquet setting.

More elegant than the casual buffet. An option designed

to satisfy individual tastes and preferences.

1. The planner chooses the appetizer, salad and dessert in advance.

2. A custom printed menu featuring four entrée selections is provided for

guests at each setting.

3. Specially trained servers take your guests’ order as they are seated.

PLANNER'S CHOICE APPETIZER (Select one)

Blackened Tuna, Frisee, Soy-Wasabi Drizzle

Seared Crab Cake, Spicy Stone Fruit Salsa

Pumpkin Ravioli, Tomato Eggplant Stew, Goat Cheese Alfredo

New England Clam Chowder, with Roasted Corn and Micro Greens

PLANNER'S CHOICE SALAD (Select one)

Arugula, Spinach and Roasted Pears, Champagne Vinaigrette

Red and Yellow Beet Carpaccio with Mache and Extra Virgin Olive Oil

Endive and Frisee with Goat Cheese, Roasted Pumpkin SeedsOrange Dressing

INDIVIDUAL GUEST CHOICE ENTREES (Select 4)

Grilled Petite Beef Tenderloin, Port Marinated Cippolini Onions

Colorado Rack of Lamb, Santa Barbara Pistachio Crust

Mint Tomato Pico

Grilled Skuna Bay Salmon, Potato Crust, Shiitake Mushrooms,

Cream Sauce, Wilted Organic Kent’s Farm Spinach

Pan Seared Alaskan Halibut, Olive and Artichoke Tomato Ragout

Mesquite Grilled New York Steak, Barolo Wine Reduction

Caramelize Shallots

Crisp Skinned Chicken, Pancetta, Capers, Lemon-Thyme Sauce

All Entrees Served with a Choice of:

Wild Mushroom Risotto

Truffle Mashed Potatoes

Roasted Herb Potatoes

PLANNER'S CHOICE DESSERT

Belgian Chocolate Mousse Cup Filled with White Chocolate Frangelico Mousse

New York Style Cheesecake

Chocolate Ganache Cake with Raspberry Coulis

*Maximum of 18 guests




PERSONAL PREFERENCE PAGE 15


All Dinners include Bread Service, Coffee

and Tea Please Select One Salad, Up to Two

Entrees and One Dessert.

62.00 Per Guest

STARTERS

Winter Greens, Feta Cheese, Candied Pecans, Dried Cranberries,

Champagne Vinaigrette

Roasted Beet, Frisee, and Goat Cheese, White Balsamic Vinaigrette

Harvest Mixed Greens, Dried Figs, Toasted Almonds,

Point Reyes Bleu Cheese, and A Cabernet Vinaigrette

Mushroom Ravioli, Organic Spaghetti Squash, Chervil Cream

ENTREES*

Braised Beef Short Rib, Root Vegetable Ragout,

Red Wine Sauce

Organic Free Range Petaluma Chicken Breast,

Orange Cranberry Relish, and Lemon Pan Jus

Seared Skuna Salmon, Lobster Cream and Asparagus Ragout

Herb Roasted Korabuta Pork Tenderloin with Caramelized Apples,

Balsamic Vinegar

PREMIUM ENTREES

Petite Filet and Glazed Shrimp Scampi


Alaskan Halibut, Artichoke, Tomato, and Saffron Cream


All Entrees are Served with Seasonal VegetablesAnd Your Choice of:

Roasted Potato Medley

Yukon Gold Mashed Potatoes

Organic Harvest Pilaf Rice

DESSERTS

Key Lime Pie with Blueberry Compote

Chocolate Maquise with Frangelico Sauce

Caramel Coated Espresso Mousse, Raspberry Coulis

Belgium Chocolate Cup Filled with White Chocolate and Berries




PLATED DINNERS PAGE 16


SALADS AND SOUPS (PLEASE SELECT 2)

Winter Greens, Sherry Roasted Pears, Point Reyes

Blue Cheese, and Cabernet Dressing

Tomato, Avocado, Micro Basil Salad with Herb Dressing

Celery and Heirloom Apple Salad, Raisins, and Candied

Walnuts

Roasted Butternut Squash Bisque

French Onion Soup, Gruyere Crouton

ENTREES

Up to 2 Selections

58.00 Per Guest

Grilled Chicken Breast with Pomegranate and Cabernet Reduction

Slow Roasted Berkshire Pork Loin, Apple Balsamic Compote

Seared Skuna Bay Salmon, Creamy Leek Taragon Stew

Braised Burgundy Style Beef Short Rib with Red Cipollini Onion

Mushroom Ravioli, Basil, and Sun Dried Tomato Cream

Roasted Petaluma Chicken Breast, Chile Lime Glaze,

Roasted Sweet Corn, and Red Peppers

PREMIUM ENTREES

Grilled Beef Tenderloin Medallions, Roasted Tomato Port Jus

Add +$12.00 Per Guest

Pan Seared Mahi-Mahi, Corn Tomato, Fava Bean Succotash

Add +$12.00 Per Guest

SIDES (SELECT ONE)

Mac and Cheese with Fiscalini Cheddar Cheese

Smashed Potato with Mascarpone Crème

Goose Fat Roasted Yukon Potatoes

Wild Rice, Cranberry and Almond Pilaf

DESSERTS (SELECT ONE)

Chef’s Dessert Table

A Variety of Mini Pastries and Pies

All Buffets require a minimum of 25 Guests or a $250 Setup Fee will apply




DINNER BUFFET PAGE 17


SIGNATURE WINE SERIES

FALL WINE SPECIAL FEATURES

Cooler days and nights bring us a bounty of

fresh offerings both in the garden and the

kitchen. Roasted meats, intensely flavored fruits

and vegetables, along with the season's bounty

is inspiration for our menus.

DELOACH, CHARDONNAY, CALIFORNIA The grapes for this luscious wine

were carefully chosen from cool, fog-influenced vineyards sustainably

farmedalong the California coast. Integrated notes of citrus and honey

intertwine perfectly with tropical flavors of pineapple, papaya and mango.

This wine is delightfully balanced with bright acidity and a long finish that

makes it the perfect compliment to a variety of cuisines.

42.00 Per Bottle

COLUMBIA CREST, CABERNET SAUVIGNON, WASHINGTON

Washington and the Columbia valley represent the perfect grape-growing

climate. The soil, weather and vineyard sites come together in perfect

harmony to create high-quality wine that are true to their varietal character

and represent the unique terrier of the region. Soft aromas of chocolate,

cassis and subtle spice lead to flavors of dark red fruits revealing a bold

style of cabernet sauvignon. The complexity and structure pairs well with

beef and pasta dishes.

42.00 Per Bottle

SIGNATURE WINES

Bogle Chardonnay

42.00 Per Bottle

Bogle Merlot

42.00 Per Bottle

Bogle Cabernet Sauvignon

42.00 Per Bottle

PREMIUM WINES

Sonoma-Curter, "Russian River Ranches", Chardonnay

54.00 Per Bottle

"A" by Acacia, Pinot Noir, California

56.00 Per Bottle

Rodney Strong RR, Pinot Noir, California

46.00 Per Bottle

Chateau St. Jean, Merlot, California

49.00 Per Bottle

Louis M. Martini, Cabernet Sauvignon, California

44.00 Per Bottle

HYATT'S HOUSE SELECT WINES

Canvas, Chardonnay, California

36.00 Per Bottle

Canvas, Merlot, California

36.00 Per Bottle

Canvas, Cabernet Sauvignon, California

36.00 Per Bottle

Canvas, Pinot Noir, California

36.00 Per Bottle




SIGNATURE WINE SERIES PAGE 18


MINIMUM BAR 350.00 ++

COCKTAIL SERVER 50.00/Hour

HOST-SPONSORED BAR PER PERSONThese packages include Full Bar Setups and are

designed with value in mind. They

are priced per guest in hourly increments.

HOSTED SIGNATURE BAR

Per Hour: 18.00 per person

Three Hours: 32.00 per person

Five Hours: 46.00 per person

HOSTED PREMIUM BAR


Three Hours: 42.00 per person

Five Hours: 58.00 per person

HOSTED ULTRA PREMIUM BAR


Second Hour: 62.00 per person

Each Additional Hour: 78.00 per person




HOSTED BAR OPTIONS PAGE 19





BAR PACKAGES PAGE 20


CASH BAR

SIGNATURE BAR

Signature Cocktails 11.00

Domestic Beer 7.00

Premium and Imported Beer 8.00

Select Wine 9.00

Mineral Water/Juices 6.00

Soft Drinks 6.00

Cordials 11.00

Champagne 9.00

PREMIUM CASH BAR


Domestic Beer 7.00


Select Wine 9.00


Soft Drinks 6.00

Cordials 11.00

Champagne 9.00

ULTRA PREMIUM CASH BAR


Domestic Beer 7.00


Select Wine 9.00


Soft Drinks 6.00

Cordials 11.00

Champagne 9.00

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 BAR


Domestic Beer 5.00


Select Wine 7.00


Soft Drinks 4.00

Cordials 9.00

Champagne 7.00

PREMIUM BAR


Domestic Beer 5.00


Select Wine 7.00


Soft Drinks 4.00

Cordials 9.00

Champagne 7.00

ULTRA PREMIUM BAR


Domestic Beer 5.00


Select Wine 7.00


Soft Drinks 4.00

Cordials 9.00

Champagne 7.00




BAR PACKAGES

SIGNATURE BAR

Smirnoff Vodka

Cruzan Rum

Jim Beam Bourbon

Malibu Rum

Sauza Blue Tequila

Johnnie Walker Red Scotch Whisky

Beefeater Gin

PREMIUM BARTito’s VodkaBacardi RumMalibu RumJack Daniel’s Tennessee WhiskeyCazadores TequilaCrown Royal Canadian WhiskyBombay Sapphire Gin

PAGE 21


ULTRA PREMIUM BAR

Grey Goose Vodka

Bacardi Rum

Malibu Rum

Johnnie Walker Black Scotch Whisky

Crown Royal Canadian Whisky

Patron Silver Tequila

Tanqueray Gin

hyattregencyvalenciafall/winter€¦ · montrose suite hotel and the chamberlain west hollywood....

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