Evening Bar or Bat Mitzvah Menu - Hilton Philadelphia City Avenue
Evening Bar or Bat Mitzvah Menu - Hilton Philadelphia City Avenue
Evening Bar or Bat Mitzvah Menu - Hilton Philadelphia City Avenue
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“Saturday <strong>Evening</strong> <strong>Bar</strong>/<strong>Bat</strong> <strong>Mitzvah</strong>”<br />
<strong>Philadelphia</strong> <strong>City</strong> <strong>Avenue</strong><br />
Cocktail Reception<br />
Chilled Presentation<br />
Are included in the package to enhance your reception<br />
Please select Two<br />
Domestic and Imp<strong>or</strong>ted Cheese Display to include:<br />
Smoked Gouda, Chevre, Gruyere, Vermont Cheddar, Bleu,<br />
P<strong>or</strong>t Salute and Brie<br />
Garnished with Seasonal Fruits and Wafer Crackers<br />
Seasonal Vegetable Display<br />
Elab<strong>or</strong>ate display of hand carved crisp Vegetables<br />
Dec<strong>or</strong>atively arranged with flowering Kale<br />
Red, Yellow and Green Bell Peppers, Carrots, Radishes,<br />
Broccoli and Cauliflower Flowerets, Black and Green Olives<br />
and Cherry Tomatoes<br />
Cucumber Mint Dip and Bloody Mary Dip<br />
Grilled Vegetable Antipasto<br />
Artful display of marinated and grilled P<strong>or</strong>tobello Mushrooms,<br />
Zucchini, Summer Squash, Red and Green Bell Peppers, Carrots and Onions,<br />
Asparagus and Belgian Endive, drizzled with basil Infused Olive Oil
The Cocktail Reception<br />
(Please select Eight)<br />
Hot H<strong>or</strong>s d’oeuvres<br />
Mushroom Caps filled with Veal Sausage and Ricotta Cheese<br />
Potato Pancakes with Applesauce <strong>or</strong> Sour Cream<br />
Grilled Beef Satay with Ancho Chili Glaze<br />
Grilled Chicken Satay, Tequila Glaze<br />
Clams Casino<br />
*Jumbo Lump Crab Cake, Mustard Sauce<br />
Grilled Vegetable and Cheese Quesadillas<br />
Coconut <strong>or</strong> Sesame Chicken Tenders, Honey Mustard Sauce<br />
Tuna Martini<br />
Oysters Rockefeller<br />
Steamed Chicken Dim Sum, Soy/Wasabi Sauce<br />
* Seared Sea Scallop, Lemon Aioli<br />
Cocktail Franks in Puff Pastry, Deli Mustard<br />
Wild Mushroom Empanadas<br />
Miniature Brick Oven Pizzas<br />
Steamed Shrimp Shumai, Soy Dipping Sauce<br />
Pan Seared P<strong>or</strong>k Pot Stickers, Sweet Chili Sauce<br />
Red Bliss Potatoes filled with Ch<strong>or</strong>izo and Pepper Jack Cheese<br />
Thai Spring Roll, Plum Sauce<br />
Vegetable Dim Sum, Ginger Lime Sauce<br />
Beef Kebab of marinated Sirloin with Peppers and Onions,<br />
Grilled Root Vegetable Skewers<br />
Spinach and Feta Cheese in Phyllo Dough<br />
*Grilled Marinated Baby Lamb Chops, Mint Jelly<br />
Crisp Parmesan crusted Artichoke Heart with Goat Cheese,<br />
C<strong>or</strong>n Fritters, Remoulade<br />
Wild Mushroom Tart<br />
Sesame encrusted Seared Ahi Tuna, Wasabi Aioli<br />
Southwest Spring Roll with Sausage, Black Beans and Jack Cheese<br />
Cold H<strong>or</strong>s d’oeuvres<br />
Smoked Salmon on Pumpernickel<br />
Marinated Bay Shrimp with Ginger and Mango Salad on a Silver Spoon<br />
Bruschetta with Truffled P<strong>or</strong>tobello and White Beans<br />
Skewer of Cherry Tomatoes, Basil and Mozzarella<br />
Summer Spring Rolls of Duck and Vegetable Chiffonade<br />
*Additional charge
DINNER DANCE<br />
APPETIZER<br />
Sautéed Wild Mushrooms over Puff Pastry, Micro Greens<br />
Sliced Seasonal Fruits and Berries, Orange Blossom Honey Dressing<br />
Parma Prosciutto with Melon Salad<br />
Crepes filled with Chicken, Spinach, Sundried Tomatoes, Fontina Cheese<br />
Cavatelli Pasta with Pine Nuts, Sundried Tomatoes, and Light Pesto Cream<br />
Cheese filled T<strong>or</strong>tellini with Tomato Basil Sauce, Shredded Parmesan<br />
Penne, Roasted Garlic, Diced Tomatoes, Veal Sausage, Olive Oil and Parmesan<br />
Chilled Poached Asparagus topped with Smoked Salmon and Fennel Salad<br />
Dressed with Orange-Sherry Vinaigrette<br />
*Citrus Poached Gulf Shrimp Cocktail<br />
*Sautéed Scallops, Lemon Herb Crust, Roasted Red Pepper Sauce,<br />
Crispy Risotto Cake<br />
SOUPS<br />
Celebration Soup with Miniature Meatballs, tiny Pasta,<br />
Diced Vegetables Escarole and Parmesan Cheese<br />
Roasted Butternut Squash Bisque, Roasted Pecans and G<strong>or</strong>gonzola<br />
Cream of Broccoli <strong>or</strong> Asparagus <strong>or</strong> Artichoke Heart and Black Truffle<br />
P<strong>or</strong>cini Bisque, Foie Gras<br />
Chilled Mango Soup, Strawberry Ragout
*Lobster Bisque<br />
*Additional Charge
SALADS<br />
Classic Caesar Salad, Parmesan Cheese and Croutons<br />
Baby Spinach Leaves with Mandarin Oranges, Toasted Pecans, Mango and Ginger<br />
Vinaigrette<br />
Fresh Mozzarella, Basil Leaf, Roma Tomato Napoleon<br />
Balsamic Vinaigrette<br />
Bibb Lettuce, Belgian Endive, Hearts of Palm,<br />
Artichoke Hearts, Cherry Tomatoes, and Watercress,<br />
Balsamic Vinaigrette<br />
Exotic Greens, Belgian Endive, G<strong>or</strong>gonzola,<br />
Granny Smith Apples, Walnut Oil Vinaigrette<br />
Combination Appetizer ~ Salad<br />
Note: The Appetizer and Salad Course may be combined<br />
Medley of flav<strong>or</strong>ful Calif<strong>or</strong>nia Greens<br />
Pistachios, Grape Tomatoes, Sun dried Cranberries, Pears,<br />
Warm Pillow of Pesto in Puff Pastry<br />
Tangerine Vinaigrette<br />
Tender Seasonal Greens<br />
Warm Tart Shell of Sautéed Wild Mushrooms with Herb Goat Cheese<br />
Raspberry Champagne Vinaigrette<br />
Towering Arugula, Yellow and Red Watermelons,<br />
Toasted Sun Flower Seeds, Grape Tomatoes,<br />
Shaved Manchego Cheese, Blood Orange Vinaigrette<br />
Marinated Vegetable Skyscraper<br />
Diced Medley of Vegetables, Red and Golden Beets<br />
Combined with Herb Vinaigrette<br />
Accompanied by Spring Mix, White Balsamic Vinaigrette
SATURDAY EVENING BAR/BAT MITZVAH ENTREES<br />
Breast of Chicken Delicate Mushroom Sauce <strong>or</strong> Dijon Sauce $96.00<br />
Roast Prime Rib of Beef, Au Jus with H<strong>or</strong>seradish Sauce $97.00<br />
Boneless Capon filled with Spinach, Sun-Dried Tomatoes, Mozzarella<br />
and Mushrooms, topped with Shallot and Garlic Sauce $96.00<br />
Grilled Filet Mignon with Mushroom and Cabernet Sauce $104.00<br />
Fine Herb Crusted Baked Chilean Sea Bass, Chive Beurre Blanc Market Price<br />
Grilled Fillet of Salmon, Pommery Mustard Sauce,<br />
Smoked Tomato Chutney <strong>or</strong> Mango and Papaya Salsa $97.00<br />
Chateaubriand with Cracked Pepperc<strong>or</strong>n, Merlot Sauce $98.00<br />
Semi Boneless Grilled C<strong>or</strong>nish Hen, Natural Jus $98.00<br />
Grilled Veal Chop, Goat Cheese Butter, P<strong>or</strong>t Wine Demi Glace $107.00<br />
Pecan Crusted Yellow Fin Tuna (roasted medium rare)<br />
Lime Beurre Blanc and Tropical Island Relish $98.00<br />
Duet of Chateaubriand, Merlot Sauce and Maryland Crab Cake,<br />
Orange Chive Aioli $105.00<br />
Duet of Chateaubriand, Pepperc<strong>or</strong>n Sauce and Grilled Salmon Pecan Pesto $102.00<br />
Duet of Chateaubriand and Shrimp Scampi $110.00<br />
*Children age 13 and under will be served an alternate meal at half the adult cost<br />
BEVERAGES<br />
Each reception includes a five hour premium brand open bar,<br />
butlered Champagne during the cocktail hour and Champagne Toast<br />
Appetizer, Salad, Entrée, Chef’s Seasonal Accompaniments and Garniture<br />
Fresh brewed Coffee, Decaffeinated Coffee and Herbal Teas<br />
Chefs Signature Dessert
Designer flo<strong>or</strong> length linens<br />
Our Maitre d’ personally directs the evening’s events<br />
White Glove Service, Valet Parking & Coat Check<br />
All prices are subject to 21% gratuity and applicable sales tax<br />
*Please add $3.00 to the listed entrée price f<strong>or</strong> the year 2014<br />
DESSERTS<br />
“Chef’s Signature”<br />
Chocolate Pyramid<br />
White Chocolate dipped<br />
Strawberry Biscotti<br />
Rich White <strong>or</strong> Double Dark Chocolate Mousse in an edible Chocolate Cup<br />
Tropical Salsa on a painted plate<br />
Warm Apple Galette<br />
Caramel Sauce, Cloud Dust<br />
Warm Chocolate Lava T<strong>or</strong>te<br />
Asian Spoon of Vanilla Ice Cream, Hazelnut Nougatine<br />
New Y<strong>or</strong>k Cheesecake with Strawberries<br />
Crepes filled with Mascarpone Cheese<br />
Twin Chocolate dipped Profiteroles, Grand Marnier Cream<br />
Starburst of Raspberry Coulis and Sauce Anglaise<br />
Frozen Seasonal Fruit Soufflé<br />
Zig Zag of Kiwi Puree<br />
Crème Brulee<br />
Hazelnut Biscotti and many Berries<br />
*Chocolate Fountain<br />
Elab<strong>or</strong>ate display of Pineapple, Banana, Cantaloupe, Strawberries,<br />
Pretzel Rods, Marshmallows and Graham Crackers with Chef Attendant<br />
*Additional Charge
GRAND VIENNESE SWEET TABLE<br />
The Lights are dimmed, a Dramatic Firew<strong>or</strong>ks Display<br />
will dazzle your guests<br />
Our Courteous and Knowledgeable staff will present and serve<br />
an array of following, the perfect Finale to your celebration….<br />
Ass<strong>or</strong>tment of French T<strong>or</strong>tes and Dec<strong>or</strong>ative Cakes<br />
Miniature French and Italian Pastries,<br />
Ass<strong>or</strong>ted Confections and Mixed Nuts<br />
Flambé Station of Bananas Foster and Crepes Suzette<br />
Sliced exotic Fruits and many Berries<br />
Ice Cream Sundae <strong>Bar</strong> with ass<strong>or</strong>ted toppings<br />
A skilled Attendant to prepare to <strong>or</strong>der<br />
Flav<strong>or</strong>ed International Coffees and C<strong>or</strong>dials<br />
Cinnamon and Sugar Sticks, Vanilla Flav<strong>or</strong>ed Whipped Cream<br />
and Maraschino Cherries<br />
Fresh Brewed Coffee, Herbal Teas and Decaffeinated Coffee<br />
All accented with artfully carved themed Ice Sculpture<br />
and theater lighting<br />
$12.50 Per Person<br />
*The Above Price Reflects Viennese Table Being Served As Dessert
BEVERAGES<br />
Premium Brand “Open <strong>Bar</strong>”<br />
Liqu<strong>or</strong>s<br />
Absolut<br />
Skyy Vodka<br />
Tangueray Gin<br />
Beefeaters Gin<br />
Bacardi Light Rum<br />
Seagram’s VO<br />
Seagram’s 7<br />
Jack Daniel’s Tennessee Sour Mash<br />
Dewar’s Scotch<br />
Old Grandad<br />
Southern Comf<strong>or</strong>t<br />
Leroux Triple Sec<br />
Sour Apple Pucker<br />
Sweet and Dry Vermouth<br />
Kahlua Coffee Liqu<strong>or</strong><br />
Christian Brothers Brandy<br />
Jose Cuervo Especial Gold Tequila<br />
Peach Schnapps<br />
Amaretto DiSaronno<br />
Beers (select three) Wines (select three) Soft Drinks<br />
Heineken Pinot Grigio Coca Cola<br />
Yuengling Cabernet Sauvignon Diet Coke<br />
Samuel Adams Larger Merlot Sprite<br />
Amstel Light Chardonnay Ginger ale<br />
Co<strong>or</strong>s Light Sauvignon Blanc Club Soda<br />
C<strong>or</strong>ona Shiraz Tonic Water
Miller Lite White Zinfandel Juices<br />
CHEF’S SPECIALTY STATIONS<br />
Pasta Station<br />
Chef to prepare to <strong>or</strong>der using the freshest ingredients.<br />
Penne with Plum Tomato and Fresh Basil Sauce<br />
Conquilli tossed with Broccolini, Pine Nuts,<br />
Sun dried Tomatoes and Olive Oil<br />
Tri-Col<strong>or</strong>ed Ravioli with Prosciutto, Sweet Peas, Mushrooms,<br />
Parmesan Cream<br />
Complimented By Grilled Antipasto Display of:<br />
Roasted Red and Yellow Peppers, Marinated Asparagus, Charred Onions,<br />
Yellow and Zucchini Squash and Grilled P<strong>or</strong>tobello Mushrooms<br />
Focaccia Bread, Sesame Breads and Italian Rolls<br />
$8.50 Per Person<br />
Carving Station<br />
Please select two of the following:<br />
Honey and Mustard Glazed C<strong>or</strong>ned Beef<br />
Pastrami with Garlic and Ground Pepperc<strong>or</strong>ns<br />
<strong>Bar</strong>becued Steak<br />
Maple glazed Roast Vermont Turkey<br />
Served with appropriate Garnishes<br />
All of the above are carved to <strong>or</strong>der and accompanied by ass<strong>or</strong>ted Breads.<br />
Accented with large jars of pickled Tomatoes,<br />
Marinated Vegetables and Half Sour Pickles<br />
$8.50 Per Person<br />
Brochette Station<br />
Served From a Flaming Copper Hibachi<br />
Grilled Marinated Baby Lamb Chops<br />
Soy and Ginger marinated Beef Kebobs<br />
<strong>Bar</strong>becued Chicken Skewers<br />
Accompanied by an Asian Slaw, Crispy Pita Chips and Hummus<br />
$9.50 Per Person<br />
A Tour of Asia<br />
Chef to prepare to <strong>or</strong>der authentic Wok prepared specialties of:<br />
General Tso’s Chicken,<br />
Mooshi Beef rolled to <strong>or</strong>der in Asian pancakes,<br />
Chiffonade vegetables and Hoisin sauce<br />
Vegetable Fried Rice<br />
Steamed Shrimp Dumplings in Bamboo Steamer Basket
Accompanied by Soy, Sweet Chili and Garlic Sauces,<br />
F<strong>or</strong>tune Cookies and Chop Sticks $8.50 Per Person<br />
*Prices Are Only Applicable When In Conjunction with Lunch and Dinner Service. *An Attendant Fee of $75.00<br />
is applicable to All Stations. Charges are subject to 21% gratuity and applicable sales tax<br />
CHEF’S SPECIALTY STATIONS CONTINUED<br />
Roasted Whole Peking Duck<br />
Chef to Prepare to <strong>or</strong>der<br />
Crispy Roasted Duck Sliced combined with Scallions<br />
-and Julienne Vegetables.<br />
Rolled to <strong>or</strong>der in Steamed Hoisin painted Pancakes<br />
$7.50 Per Person<br />
Martini <strong>Bar</strong><br />
Spectacular Presentation of Premium Vodkas including:<br />
Kettle One, Flav<strong>or</strong>ed Stolichnaya and Finlandia Vodkas.<br />
Watch our bartenders create the most popular varieties of Martinis including:<br />
Cosmopolitans, Lemon Drop, Apple, Chocolate and M<strong>or</strong>e…<br />
Displayed beautifully in an Ice Sculptured Boat with towering glasses, diced<br />
fruits and col<strong>or</strong>ed accent lighting.<br />
$10.00 Per Person<br />
South of the B<strong>or</strong>der<br />
Warm Flour T<strong>or</strong>tillas with Grilled Chicken offered from a copper chafer<br />
Crispy Tacos with Sliced Beef, diced Tomatoes, Lettuce and Salsa Verde,<br />
Roasted Vegetable Quesadillas, Guacamole and Sour Cream<br />
Salsas of Fire Roasted Peppers, Tomatoes with crisp T<strong>or</strong>tilla Chips<br />
Salad of Grilled C<strong>or</strong>n, Rainbow of Peppers Jalapeño and Lime<br />
$6.50 Per Person<br />
Wild Mushroom Sauté<br />
Chef attendant to combine<br />
Crimini, P<strong>or</strong>tobello, Oyster, and Shiitake Mushrooms<br />
Sautéed in Olive Oil, Garlic, diced Tomatoes and Basil Cream sauce<br />
Toasted Country Croutons and Warm Bouchee<br />
$7.00 Per Person<br />
Tapas <strong>Bar</strong><br />
A dazzling display of Contemp<strong>or</strong>ary Spanish Cuisine<br />
Tower of Martini Glasses filled with Scallop Ceviche.<br />
Mini cups of Jerked Chicken Tenderloin with sweet Pineapple Salsa<br />
Spoons topped with smoked Salmon Tatar, Caviar and Fennel greens
P<strong>or</strong>cini Mushroom Risotto cakes with Lemon Aioli<br />
Long Island Oysters Shooters with Salsa Mignonette and Watercress<br />
Bowls of Fried vegetable chips, Hummus<br />
$8.50 Per Person<br />
*Prices Are Only Applicable When In Conjunction with Lunch and Dinner Service. *An Attendant Fee of $75.00<br />
is applicable to All Stations. Charges are subject to 21% gratuity and applicable sales tax<br />
CHEF’S SPECIALTY STATIONS CONTINUED<br />
Chilled Seafood Station<br />
Presented in an Ice Sockel<br />
Iced Jumbo Shrimp, Cherrystone Clams on Half Shell,<br />
Cracked Crab Claws and Blue Point Oysters<br />
Lemon Wedges, Cocktail and H<strong>or</strong>seradish Sauces<br />
$16.00 Per Person<br />
Smoked Salmon Display<br />
Chef to hand carve to <strong>or</strong>der Smoked Gaspee Salmon,<br />
Smoked Scotch Salmon and N<strong>or</strong>wegian Gravlax<br />
Served on Raisin Walnut Bread and Russian Pumpernickel Bread<br />
with Chopped Onion, Egg Mimosa, and Capers<br />
Accompanied by Cucumber Dill Relish<br />
$8.00 Per Person<br />
Caviar Display<br />
Russian Beluga Caviar, Ass<strong>or</strong>ted Chilled Russian Vodkas<br />
Presented in a chest carved of ice.<br />
Blini with Sour Cream, Chopped Egg, and Onion, Mimosa<br />
Priced Acc<strong>or</strong>ding to Market<br />
Seafood Provencal<br />
Chef to prepare to <strong>or</strong>der:<br />
Jumbo Shrimp and Sea Scallops Sautéed with Garlic, Tomato Concasse,<br />
Fresh Basil, Cracked Pepperc<strong>or</strong>ns, Olive Oil, White Wine and Cream<br />
Accompanied by Warm Chevre Cheese Bruschetta<br />
$10.00 Per Person<br />
Risotto <strong>Bar</strong><br />
Rich and Velvety Risotto finished by attendant with<br />
Wild Mushrooms and Madeira Wine<br />
Diced Gulf Shrimp with Garlic and Shallots<br />
Ratatouille of Roasted Root Vegetables<br />
Accompanied by toasted Baguettes
$8.50 Per Person<br />
Sushi <strong>Bar</strong><br />
A display of carved Boats, dec<strong>or</strong>ative Trays and Bamboo Mats<br />
are the setting f<strong>or</strong> our<br />
Sushi Chef to prepare a variety of Nigiri and Maki Rolls to include:<br />
Salmon, Tuna, Fluke, Shrimp, Eel, Salmon Roe and Vegetarian<br />
Accompanied by Pan seared Vegetable Pot Stickers, Soy Sauce,<br />
Pickled Ginger, Wasabi, Chop Sticks and Asian Dec<strong>or</strong>ations<br />
$11.00 per person, $150.00 chef fee applies<br />
*Prices Are Only Applicable When In Conjunction with Lunch and Dinner Service. *An Attendant Fee of $75.00<br />
is applicable to All Stations. Charges are subject to 21% gratuity and applicable sales tax
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