The Basics

							Wedding Menu Suggestions and Guide Season 2009
Once in awhile, right in the middle of an ordinary life, love gives us a fairytale. ~Anonymous

RECEPTION SUGGESTIONS Hors d’oeuvres
Minimum order of 25 pieces each

CHILLED CANAPES
$5.50 Each
Heirloom Tomato Bruschetta Curried Chicken in Bouchee Miniature “BLT” Seared Ahi and Cucumber On Toast Chipotle Spiked Hummus On Pita Chip Prosciutto Wrapped Asparagus Russian Corn Crusted Goat Cheese Artichoke and Smoked Salmon Mousse On Endive Marble Potato with Basil Olive Tapenade Belgian Endive with Boursin Cheese Gorgonzola with Apricot And Grape On Toast Smoked Tomato and Mozzarella Crostini Atlantic Smoked Salmon Pinwheel Sugar Snap Pea with Point Reyes Bleu Cheese

$6.00 Each
Port Poached Pear with Peppered Goat Cheese and Cress Jumbo Lump Crab Louis on Asian Spoon Pate On Brioche, Fig Compote Five Spice Duck Rilette with Plum Sauce and Won Ton Crisp Oven Dried Roma, Buffalo Mozzarella on Crostini Mini Beef Filet, Horseradish Cream Atlantic Smoked Salmon with Fuji Apple Slaw Brie and Raspberry en Croute Lobster, Avocado and Mango Salad on Asian Spoon Seared Ahi Tuna, Green Papaya Slaw Shaved Parma and Asparagus Brie and Date Tart

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
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RECEPTION SUGGESTIONS Hors d’oeuvres (continued)
Minimum order of 25 pieces each

HOT CANAPES

$5.50 Each
Southwestern Chicken in Phyllo Hotel Del Focaccia Bites Cheese Stuffed Artichokes Caramelized Maui Onion Tart Porcini Mushroom Spanakopita Citrus Almond Chicken Saté Miniature Quiche Lorraine Vegetable Spring Rolls, Sweet Chili Sauce Sundried Tomato Phyllo Crispy Chile Beef Wonton

$6.00 Each
Mini Crab Cake, Chipotle Aioli Shrimp and Pork Pot Stickers Thai Shrimp Wonton Peruvian Pepper Rubbed Lamb Chops Lobster Hushpuppy with Mango Remoulade Tempura Long Beans with Sweet Soy Cumin Coconut Shrimp Saté Miniature Kobe Burger, Panca Pepper Aioli Mono de Lion Scallop, Sweet Thai Chili Glaze Scallop Pistachio Fritter, Tangerine Glaze Miniature Chicken and Cheese Cornucopia

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
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SIGNATURE DISPLAYSPrices are per person and are based on a one-hour reception unless otherwise noted Per person selections have a minimum guarantee of 30 persons

California Coastal Cheeses
Micro Shaved Gruyere with Candied Fruit Relish Panko Goat Cheese with Two Pesto’s Brie Parfait with Dates and Toasted Almonds Point Reyes Blue with Black Figs and Walnut Chutney Crackers, Lavosh, Sliced French Baguette $17.00

Meats and Cheeses
Prosciutto with Toasted Fennel, Black Pepper Cotta Breseola with Dried Fruit, Herbed Salami Winchester Super Aged Gouda, Point Reyes Blue Sonoma Dry Jack, Goat Cheese with Pesto’s Accompanied with Cornichons, Pearl Onions Festive Olives and Toasted Almonds $21.00

Chilled Farm Stand Vegetables and Antipasti
An Arrangement of Seasonal Vegetables Presented with Marinated Olives, Artichokes, Giardini and Accoutrements Red Pepper Dipping Sauce, Balsamic Glaze, Green Onion Remoulade $14.00

Asian Station
Vegetable Lo-Mein Noodles Won Ton Shrimp, Sweet Chili Sauce Barbecue Pork Dumplings Sesame Orange Chicken with Calrose Rice $20.00

Flat Breads
Panko Crusted Baked Goat Cheese Black Olive and Sun Dried Tomato Pesto’s Crab and Spinach Dip Served with Flat Breads and Lavosh $19.00

Queso Fundido
Chorizo, Poblanos, Fresh Salsa and Guacamole Tri-Color Tortilla Chips $12.00

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
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PASTA DISPLAYS
Presented In Chaffing Dishes And Offered With Focaccia To Enhance Your Reception, Pasta Selections Can Be Prepared To Order Chef Attendant At $100.00 Per Hour, Two Hour Minimum One (1) Chef Attendant per 50 Guests

Ravioli
Herbed Ricotta, Pine Nuts Sun Dried Tomatoes, Citrus Gremolata $16.00

Orecchiette Del Mar
Rock Shrimp, Rainbow Chard, Lemon Olive Oil, Asiago Cheese $17.00

Tortellini Penne
Red Onions, Rapini, Italian Sausage Roasted Garlic Veloute $15.00 Roasted Chicken, Pancetta, Parsley, Ricotta Cheese $20.00

Polenta Gnocchi
Laughing Bird Shrimp, Tomato Beurre Fondue Pine Nut Pecorino Streusel $18.00

Baked Mac And Cheese
Black Truffle and Goat Cheese Béchamel Basil Panko Crumb Top $16.00

Pizza Selections
A Selection Of Focaccia Pizzas Served Under A Heat Lamp

BBQ Chicken and Caramelized Onions Marinated Artichoke, Mushrooms, Oven Dried Tomatoes Italian Sausage With Apple Wood Smoked Bacon Traditional Margherita $21.00
A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
5 1.09

BUTCHER BLOCK
Chef Attendant Required At $100.00 Per Hour, Two Hour Minimum One (1) Chef Attendant Required Per 50 Guests

Herb Roasted Club Cut New York
Caramelized Shallot Cabernet Reduction

Leg of Lamb
Lemon Parsley Gremolata

$450.00
(Serves 20 People)

$350.00
(Serves 30 People)

Prime Rib of Beef
Horseradish Cream, Truffle Demiglace

Smoked Bone In Ham
Sweet Violet Mustard Sauce

$350.00
(Serves 20 People)

$300.00
(Serves 30 People)

Pepper Crusted Beef Tenderloin
Béarnaise Aioli, Port Wine Jus

Pork Tenderloin
Tart Black Cherry Glaze

$490.00
(Serves 20 People)

$325.00
(Serves 20 People)

Grilled Flat Iron Steak
Sweet Sour Pickled Onion Rings, Smoked Paprika Sauce

Whole Roasted Turkey with Sage and Lemon Rub
Peach Preserves and Cranberry Jus

$350.00
(Serves 20 People)

$300.00
(Serves 20 People)

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
6 1.09

DELICACIES FROM THE DEEP
Ice Chilled Seafood
Cocktail Sauce, Calypso Sauce, Wedged Lemons, Hot Sauces Minimum Order of 25 Pieces Per Item

Jumbo Shrimp Oysters on the ½ Shell Alaskan King Crab Legs Steamed Prince Edward Island Mussels

$6.25 each $6.25 each $7.00 each $6.25 each

Atlantic Smoked Salmon
Capers, Red Onion, Crème Fraiche, Lavosh $330.00 Each
(Serves 30 Guests)

Sushi
All served with Chopsticks, Wasabi, Pickled Ginger, Soy Sauce Minimum Order of 25 Pieces Per Item

Seared Tuna
Carved Cardamom Seared Tuna Micro Green Salad $360.00 Each
(Serves 30 Guests)

Maki (Roll) California (Crab) Cucumber Spicy Tuna Nigiri (Rice Cake) Ahi Tuna Shrimp Salmon $6.25 each $6.25 each $6.25 each $5.50 each $5.50 each $6.25 each

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
7 1.09

SERVED MENU SUGGESTIONS
Entrée Prices Are Based On A Three Course Meal And Are Priced Per Person. All Meals Are Presented With Fresh Rolls And Butter Culminating With Regular, Decaffeinated Coffee, Specialty and Herbal Teas
Please Note That An Additional $10.00 Per Person Will Be Added To Served Dinner Events Under Twenty Five (25) Guests

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
8 1.09

Beef
Fire Roasted Tomato and Fennel Bisque, Sorrel Pesto ~ Frissee and Upland Cress Salad Roasted Cauliflower Toasted Coriander Vinaigrette ~ Braised Beef Short Rib Over Crème Fraiche Potato Mousseline French Green Beans, Forrest Mushrooms, Chipolini Onion $82.00 Onion and Roasted Garlic Bisque , Gruyere Crostini ~ Romaine Salad Hot House Tomatoes and Cucumber Balsamic Vinaigrette ~ Tenderloin of Beef Warm Marble Potato Salad, Braised Leeks, Glazed Carrots Bordelaise $88.00

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
9 1.09

Lamb

Chilled Asparagus and White Truffle Soup ~ Heirloom Tomato Salad Feta, Watercress, Fennel Pollen White Balsamic Vinaigrette ~ Lamb Mixed Grill Rack, Sirloin and Sausage Marquese White Bean Ragout and Seasonal Vegetable $92.00

Roasted Parsnip and Apple Soup ~ Mixed Greens And Hydroponic Watercress Salad Lemon Pumpkinseed Vinaigrette, Basil And Ricotta Croutons ~ Braised Lamb Shanks Wilted Spinach, White Bean Ragoût $88.00

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
10 1.09

Poultry

Wild Mushroom Bisque Porcini Foam, Chive Oil ~ Baby Greens Salad Belgian Endive, Fresh Raspberries, Candied Walnuts Sherry Shallot Vinaigrette ~ Sundried Tomato and Focaccia Stuffed Airline Breast of Chicken Lemon Beurre Blanc Roasted Garlic Mashed Potato with Seasonal Vegetable $75.00

Smoked Tomato And Crab Fondue Crusty Sourdough ~ Spinach Salad Sweet Onion, Poached Egg, Bacon, Orange Pesto Poppy Seed Dressing Braised Half Chicken Sautéed Greens, Rosemary Sweet Corn Polenta Roasted Garlic Jus $73.00

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
11 1.09

Seafood
Arugula Paperdelle Mushroom Ragout, Duck Confit, Roasted Tomato
~

Lump Crab Salad
~

Micro Green Petite Salad Champagne Vinaigrette
~

California Citrus Salad Bibb Lettuce, Radicchio, Fresh Orange Basil Balsamic
~

Baked Halibut Celery Root Puree, Pencil Asparagus Saffron Mussel Cream $82.00

Grilled Salmon Escalope English Pea Risotto, Chive Beurre Blanc $80.00

Cauliflower Cracked Black Pepper Soup Pancetta, Hazelnut
~

California Field Salad Oven Dried Romanita Tomatoes, Cucumber Curls Shallot Dressing
~

Pan Roasted Seabass Warm Potato Salad, California Almond Pesto, Braised Rapini Beurre Blanc $88.00

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
12 1.09

Classic Duos
These Three Course Menus Are Served With Choice Of Soup and Salad Soups (Choice Of One) Fire Roasted Tomato and Fennel Bisque, Sorrel Pesto
~ Or ~

Farro and Chorizo Soup, Parsley Gremolata
~ Or ~

Lobster Cappuccino Lobster Bisque, Tarragon Froth

Entrées
Herb Roasted Petit Filet Mignon Paired With Citrus Poached Jumbo Shrimp Parmesan Potato Gratin, Sauce Bordelaise $100.00 ~ Prime Sirloin Of Lamb Paired With Mono De Lion Scallop Roasted Garlic White Corn Polenta, Truffle Thyme Jus, Tarragon Butter $95.00 ~ Braised Beef Short Rib Paired With Merris Crab Leg Warm Fregola, Rainbow Chard, Chanterelle Mushroom, Caviar Butter $92.00 ~ Braised Chicken Paired With Rock Shrimp Risotto Micro Bean Medley, Whole Grain Mustard Béarnaise $85.00

Salads (Choice Of One) Classic Caesar Hearts of Romaine, Parmesan Croutons, Garlic Dressing, Grilled Ciabatta
~ Or ~

Heirloom Tomato Salad Feta, Watercress, Fennel Pollen White Balsamic Vinaigrette
~ Or ~

Baby Greens Salad Belgium Endive, Fresh Raspberries, Candied Walnuts Sherry Shallot Vinaigrette (Additional $3.00)

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
13 1.09

Enhancements

Entrée Substitutions
Nova Scotia Lobster Tail Market Price

Intermezzos
Rose Petal Sorbet With Champagne Splash ~ Or ~ Lemon Thyme Sorbet Additional $7.00 Per Person

Dessert & Coffee Table
Our Pastry Chefs Selection Of Fruit Tarts, Parfaits, Torts Chocolate Fondue with Fresh Fruit, Pretzels and Dipping Cookies Freshly Brewed Coffee, Decaffeinated, Herbal And Specialty Teas With Chocolate Shavings, Cinnamon Sticks, Vanilla, Rock Sugar $28.00 Per Person

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
14 1.09

BUFFET SUGGESTION
Prices Are Per Person And Based On Two Hours. Please Note: An Additional $7.00 Per Person Will Be Charged For Buffets Under 50 People

The Celebration

Salads and Starters
Mixed Baby Head Lettuce, Manchego, Spiced Almonds Banyuls Vinaigrette Orange and Grapefruit Salad Fennel, Frisee, Sunflower Seeds Toasted Fregola Salad, Sun Dried Tomato and Spinach

Culinary Station (Chef Attendants Required)
All Selections Are Served With Fresh Rolls and Appropriate Condiments

Herb Roasted Club Cut New York Carved To Order
Caramelized Shallot Cabernet Reduction
~

Baked Halibut al Cartoccio Spring Vegetable Medley with Snap Peas, Mushrooms and Asparagus Citrus Emulsion Fresh Rolls and Butter

Flat Breads
Panko Crusted Baked Goat Cheese Black Olive and Sun Dried Tomato Pesto’s Crab and Spinach Dip Served with Flat Breads and Lavosh

Dessert & Coffee Station
Pastry Chef’s Selection of Miniature Pastries, Tarts and Cakes Chocolate Fondue with Fresh Fruit, Pretzels and Dipping Cookies Coffee, Decaffeinated Coffee, Specialty and Herbal Teas

From the Line
Citrus Braised Chicken Escerole and Beans Roasted Fingerling Potatoes Baby Root Vegetables with Sweet Onion Fondue $110.00 per person

Chef Attendants at $100.00 Per Hour, Two Hour Minimum; One (1) Chef Attendant Required per 50 Guests

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
15 1.09

Beverages
There will be a Bartender Charge of $100 per bar/bartender. These charges will be waived if each bar exceeds $500 in sales exclusive of tax and gratuity.

PREMIER
VODKA GIN BOURBON WHISKEY SCOTCH RUM TEQUILA WHITE WINE RED WINE HOSTED COCKTAILS HOSTED WINES HOSTED AMERICAN BEERS HOSTED MICRO-BREW BEERS HOSTED IMPORT BEERS HOSTED SOFT DRINKS HOSTED WATERS & JUICES CASH COCKTAILS CASH WINES CASH AMERICAN BEERS CASH NON-ALC. BEERS CASH IMPORT BEERS CASH SOFT DRINKS CASH WATERS & JUICES PER PERSON HOURLY PRICES Smirnoff Beefeater Wild Turkey Seagrams 7 Cutty Sark Bacardi Silver Sauza Gold Southern Point Chardonnay Southern Point Merlot $8.50 per drink $9.00 per drink $6.25 per drink $7.25 per drink $7.25 per drink $4.50 per drink $4.50 per drink $9.25 per drink $9.50 per drink $6.75 per drink $7.75 per drink $7.75 per drink $5.00 per drink $5.00 per drink $23.00 for first hour; $12.50 each additional hour

GRAND
Belvedere Tanqueray Makers Mark Canadian Club Chivas Regal Mount Gay Sauza Commemorativo Bogle, Chardonnay Bogle, Merlot $9.50 per drink $11.50 per drink $6.25 per drink $7.25 per drink $7.25 per drink $4.50 per drink $4.50 per drink $10.25 per drink $12.50 per drink $6.75 per drink $7.75 per drink $7.75 per drink $5.00 per drink $5.00 per drink $26.00 for first hour; $17.00 each additional hour

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
16 1.09

2009 Wedding Guidelines
Outdoor Event Venues The Venue includes White Outdoor Chairs, Cocktail or Belly Bar Tables, Linens, Weather Back-up, Bride & Groom Dressing Area and Complimentary Water Station. Market Umbrellas & Outdoor Heaters are available at an additional charge. Your Catering Manager can discuss details and make arrangements. Beach Rental – Day $3,000 or Evening $4,500 Vista Walk Rental - Day $2,500 or Evening $3,000 Garden Patio Rental- Day or Evening $2,500 Windsor Lawn Rental- Day $5,000 or Evening $6,000 Private Event Venues The Venue includes set up of all tables, chairs, linens, china, silver, stemware, cake table, guest book table, buffet tables with linens and any other specialty tables needed and a dance floor. Your Catering Sales Manager can discuss applicable minimums. Grand Ocean Front Ballroom Rental- Day $3,500 or Evening $5,000 Historic Crown Room Rental- Day $2,500 or Evening $3,500 Coronet Room Rental- Day $2,000 or Evening $2,500 Carousel Room Rental- Day or Evening $2,000 Windsor Complex Rental- Day or Evening $2,500 Garden Room Rental- Day or Evening $1,500 Day use constitutes 11:00am-4:00pm Evening use constitutes 6:00pm-12:00 Midnight*
*With the exception of the Windsor Complex, Garden & Hanover rooms which have a 10:00pm curfew

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
17 1.09

Food & Beverage Our Private Event Venues each have their own rentals and food/beverage minimum spend based on guest capacity of venue. A final confirmation “guarantee” of your anticipated number of guests is required by 11:00am, (3) three business days prior to your event. Once set, this guarantee may not be reduced. The Resort will make an allowance to provide seating up to (3%) three percent above the final guarantee. The Del can accommodate a multiple entrée menu under the following stipulations— Limited to a choice of (2) two published entrees The higher priced entrée will prevail for both entrees Guarantee of attendance with the entrée breakdown is required (4) four business days prior to event. Any deviation on the day of the event from the guarantee, additional entrees will be added to final charges. A form of entrée identification is required at the guest table, i.e. marked place card, colored ticket.

Linens
The Resort maintains an inventory of complimentary White and Black floor-length table linens, along with Antique, Seafoam and Dusty Rose overlays. Our Catering professionals welcome the opportunity to assist with the rental of specialty linens, china, silver or stemware for your event.

Special Event Parking
A Special Event Rate of $10 per car for self-parking and $15 per car for valet parking apply for Social Catering Events. You may decide to host the parking for your guests and have these charges applied to your account.

Tastings
One complimentary tasting is offered for wedding events with a contracted food & beverage minimum of $10K or higher. Tasting menu includes selection of (2) soups, (2) salads, (2) entrée and choice of (4) cake flavors.

Wedding Rehearsals
Rehearsal times may be scheduled Sunday through Friday prior to 6:00pm for a one hour duration. Rehearsal times may be booked thirty (30) days prior to event. Location and times are subject to space and availability.

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
18 1.09

Wedding Guest Room Accommodations
Complimentary Bride & Groom accommodations will be provided on the night of the wedding for events contracted at a Food & Beverage minimum of $10,000 or greater. Due to the popularity of the Hotel del Coronado, prevailing room rates and minimum night stay requirements will apply for guests who may wish to stay at the Resort for the event. Please ask your Catering Manager for details.

Insurance Requirements
The Del requires all clients to carry, maintain and provide evidence of liability and other insurance to provide coverage as forth by the hotel against any claims associated with their event or function. A certificate of insurance must be submitted to the hotel prior to the event, showing that their insurance policy names the hotel as an additional insured. Any vendor contracted by the client working at the hotel is required to carry and maintain workers-compensation insurance in statutory amounts including comprehensive general public liability insurance covering automobile, personal injury and property damage with single limits of not less then one million dollars per person, per occurrence.

Deposit & Billing Schedule
Deposits are based on Venue Site Rental and Food & Beverage minimums. The first deposit of 25% of the Site Rental and Food & Beverage minimum will be due along with signed Catering Sales Agreement (10) ten business days after your event has been tentatively held. A second deposit is required (14) fourteen business days prior to the event date and when added to the first deposit will equal 50% of the estimated Site Rental and Food & Beverage minimum. The estimated final balance is due no later then (5) business days prior to the event.

Wedding Coordinators
To ensure a flawless event, a professional Wedding Coordinator is required to assist you with Rehearsal, Ceremony, Reception and if you desire wedding planning. Most Coordinators have different packages from ‘day of’, ‘month of’ or ‘full service’. The Del has compiled a Preferred Vendors List from client referrals as a resource to assist in finding Wedding Coordinators and other vendors.

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
19 1.09

Your Catering Manager will…
Answer any questions, provide event venue suggestions and act as your primary Resort Contact throughout the planning process. Act as menu consultant for all food and beverage selections, to achieve value for your dollar, while meeting the required contracted minimums. Detail your Banquet Event Order outlining the event specifics, confirm any outside equipment rentals including Patio Heaters or Market Umbrellas. Create an Estimate of Charges outlining your financial commitments and deposit schedule to the Resort. Establish contact with a Reservation Manager for guestroom block (if applicable), who will monitor the status of reservations. Personally oversee the details of the bride and groom’s room reservation. Oversee the setup of the ceremony and reception venues, food preparation and other Resort operations. Ensure a seamless transition to the Resort’s Banquet Manager on the day of your event. Review your banquet checks for accuracy prior to the completion of your final bill.

Your Wedding Coordinator will…
Assist with etiquette and protocol for invitations, family matters, ceremony and toasts. Create a time line for your entire wedding day, including the ceremony and reception. Work with you to organize and coordinate your ceremony rehearsal. Remind bridal party of all pertinent instructions on the wedding day. Confirm details with any contracted vendors several days prior to the wedding day. Be the liaison with your family, bridal party, vendors and Resort staff. Assist the Bride and bridal party with dressing, ensure delivery of corsages, bouquets and boutonnieres. Deliver and arrange ceremony programs, place cards, favors and any personal items. Coordinate timing of ceremony and reception. i.e. cueing music, grand entrance, cake cutting, first dance etc. Collect and/or store any personal items you may have brought at the conclusion of the reception. Count and collect all wedding gifts and deliver to appropriate location.

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
20 1.09

Client acknowledgment of Resort Policies and Information Please return with signed contract. I have read and agree to comply with the Hotel del Coronado Policies and Information Guidelines. Signature:___________________________________________________ Date:_____________________________

Contact Information Please contact the Hotel del Coronado Catering Sales Office Monday through Friday 8:00am-5:00pm (Pacific Standard Time) 619-522-8070 delcatering@hoteldel.com

A taxable service charge of 22% and state sales tax of 7.75% will apply to all food and beverage. Prices and selections are subject to change.
21 1.09