Hard Rock Hotel® at Universal Orlando™
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HARD ROCK HOTEL ® AT UNIVERSAL ORLANDO™ BANQUET MENU 2017 “FOR THOSE ABOUT TO ROCK…” - AC/DC EXECUTIVE CHEF DOUGLAS CHIN Executive Chef Douglas Chin began his culinary career in Miami, Florida at the Sonesta Beach Hotel on Key Biscayne. Serving first as Chef Tournant and then as Sous Chef, he assisted the Executive Chef and managed food operations for three full-service restaurants, a café, room service and banquet facilities. During that time, he completed the Culinary Institute of America’s Professional Cook program. Today, Executive Chef Chin oversees all conceptualization and creation of cuisine for the exciting Hard Rock Hotel® at Universal Orlando™. Before accepting his current position as executive chef, he served as executive sous chef for six years and was a member of the hotel’s opening team, significantly contributing to the successful opening of six food and beverage outlets at the 650-room Hard Rock Hotel®. Chef Chin served as executive chef for more than a decade at hotels and resorts throughout Central Florida before joining the Hard Rock team in 2000. Hometown: Miami, FL Culinary School: Culinary Institute of America Fun Fact: Aspiring Gardener with far too Little Success Favorite Cocktail: Mojito Favorite Food: The Pig, Pit-Roasted, Soy, Black Bean and Ginger Braised, BBQ, Jerked, Grilled, Cured (Serrano), and Fried (Chicharrones). BREAKFAST | MORNING & AFTERNOON BREAKS | LUNCH | RECEPTION | DINNER | BEVERAGE 2017 MENU SELECTION INTRODUCTION The following pages outline our selection of menus carefully designed by our Culinary Team. Our team of Conference and Catering professionals will be happy to customize and tailor specialty menus upon request, including the substitutions of vegetarian, gluten free, low carb/high protein items. GUARANTEE: We need your assistance in making all To meet your service expectations, additional labor of your events a success. Hard Rock Hotel® requests may be required for your event request. Set-up event that clients notify the Conference and Catering changes made within 24 hours prior to the start of an Department with the exact number of guests attending event may result in labor fees applied to your group the function seventytwo (72) business hours prior to master account. Your Conference Manager will advise the function (not counting weekends). Guarantees of said charges when situation arises. for Wednesday events must be confirmed on the WEATHER CALL: Hard Rock Hotel® reserves the right preceding Friday. If fewer than the guaranteed number to make the final decision regarding outdoor functions. of guests attend the function, the client is charged The decision to move a function indoors will be made for the original guaranteed number. Should the actual no less than four (4) hours prior to the event should number of guests in attendance of the event exceed forecast call for a 40% chance or more of rain, wind the guarantee, the group will be charged for that actual in excess of 20 mph or lightning. Should the event number of guests. include décor provided by an outside company, your TAXES AND SERVICE CHARGES: Hard Rock Hotel® operations manager will advise you of the cutoff time will add a 25% taxable service charge and a 6.5% state for a weather call. In the event the function is moved sales tax on food and beverage in addition to the prices inside after the four (4) hour cut-off, labor charges will stated on the menu. Such taxes and service charges apply. Set changes made within twenty-four (24) hours are subject to change without notice. Buffet service of the event will incur additional labor charges. for less than twenty-five (25) guests are subject to a AUDIO VISUAL EQUIPMENT: Hard Rock Hotel® has minimum taxable surcharge of $5.00 per person and a fully equipped audio-visual company on property, will be included in your final per person price. PSAV, who can handle any range of audio-visual FOOD AND BEVERAGE SERVICE: Hard Rock Hotel® requirements. Additional electrical power is also is the only authorized licensee to sell and serve food, available for most function rooms. Please contact liquor, beer and wine on the premises. Therefore, all your Conference Manager or PSAV directly for rates food and beverage must be supplied by the Hotel. This and information. includes hospitality suites and food amenity deliveries. DAMAGE: Customer agrees to be responsible and STORAGE: Customers or contractors cannot use reimburse the Hard Rock Hotel® for any damage done hotel public areas and service hallways for storage of by the customer, customer’s guests, and contractors. supplies or equipment. SIGNS AND BANNERS: The Hotel has the following MENU SELECTION: To ensure that every detail is policy with respect to signs in the banquet and handled in a timely manner, we request that the menu meeting areas: The Hotel reserves the right to approve selections and specific details be finalized four (4) all signage. All signs must be professionally printed. weeks prior to the function. In the event the menu No signs are allowed in the main lobby of the Hotel or selections are not received four (4) weeks prior to building exterior. Printed signs outside function rooms the function we will be happy to select appropriate should be free standing or on an easel. The Hotel will menus to fit your needs. You will receive a copy of the assist in placing all signs and banners. Depending on Banquet Event Orders (BEOs) to which additions or labor and equipment involved, a charge for the services deletions can be made. When the BEOs are finalized, may apply. please sign and return them 10 working days prior to ATTENDANTS: Stations requiring an attendant will be the first scheduled event. The Banquet Event Order charged 1 attendant per every 50 guests. will serve as the food and beverage contract. 24 HOUR EVENT SET CHANGES: Understanding that changes sometime occur during events, it is important that communication be provided in a timely manner. ++prices available through 12/17 all prices are subject to a taxable service charge and applicable sales taxes. 3 hard rock hotel 2017 menu selection BREAKFAST | MORNING & AFTERNOON BREAKS | LUNCH | RECEPTION | DINNER | BEVERAGE BREAKFAST CONTINENTAL BREAKFAST CLASSIC ROCK Freshly Squeezed Florida Orange, Grapefruit, Tomato, Apple and Cranberry Juices Seasonal Sliced Fresh Fruit and Melons Pastry Chef’s Selection of Bakeshop Specialties to Include: Bagels, Plain and Chocolate Croissants, Muffins, Fruit Danish, Preserves, Jams, Sweet Butter and Flavored Cream Cheese Assorted Individual Yogurts Freshly Brewed Coffee, Decaffeinated Coffee & Gourmet Teas $32.00++ PER PERSON Above Menus and Prices are Based on One Hour of Service and do not include Seating or Table Service Continental Breakfasts are served inside the Meeting room or in the Adjacent Foyer Area Continental Breakfasts Require Seating and/or Table Service will be charged an Additional $4.00++ per person CRANK IT UP! FARM FRESH CAGE FREE SCRAMBLED EGGS GRITS $6.00++ PER PERSON Cheddar Cheese, Chives, Whipped Butter, and Sugar OATMEAL $6.00++ PER PERSON Cream, Raisins, Brown Sugar and Honey $4.50++ PER PERSON MEAT AND CHEESE PLATTER Ham, Salami, Prosciutto, Provolone, Swiss BREAKFAST SANDWICHES and Cheddar Scrambled or Baked Cage Free Eggs served with: Assorted Bread, Grain Mustard, Mayo Choice of Bread: Biscuit, English Muffin, Croissant $10.00++ PER PERSON Choice of Meat: Canadian Bacon, Apple Wood Smoked Bacon, Black Forest Ham, Sausage Patty Choice of Cheese: Cheddar, American, Munster $9.00++ EACH BREAKFAST BURRITOS Choice of: Cage Free Egg, Ham and Cheese Burrito Cage Free Egg, Pepper and Cheese Burrito Cage Free Egg, Bacon or Chorizo, Pico de Gallo, Cilantro and Cheese Burrito Served with Salsa and Sour Cream $9.00++ EACH ++prices available through 12/17 all prices are subject to a taxable service charge and applicable sales taxes. 4 hard rock hotel 2017 menu selection BREAKFAST | MORNING & AFTERNOON BREAKS | LUNCH | RECEPTION | DINNER | BEVERAGE BREAKFAST BREAKFAST BUFFET BREAKFAST IN AMERICA - SUPERTRAMP Florida Orange, Grapefruit, Cranberry and Apple Juice Display of Whole and Sliced Fruits, Seasonal Berries Assorted Individual Dry Cereals, Whole and Skim Milk Farm Fresh Cage Free Scrambled Eggs Breakfast Potatoes Crisp Apple Wood Smoked Bacon Pastry Chef’s Selection of Bakeshop Specialties, Butter and Preserves Freshly Brewed Coffee, Decaffeinated Coffee & Gourmet Teas $43.00++ PER PERSON French Toast, Maple Syrup - Add $4.00++ per person Pancakes, Maple Syrup - Add $4.00++ per person Southern Style Grits, Cheddar Cheese - Add $4.00++ per person EGG SUBSTITUTIONS: MEAT SUBSTITUTIONS: Egg Casserole with Onions, Peppers and Breakfast Sausage Links - Add $3.00++ per person Cheese- Add $3.00++ per person Turkey Bacon - Add $3.00++ per person Egg White Scramble, Spinach, Onions, Chicken Sausage - Add $3.00++ per person Mozzarella Cheese- Add $4.50++ per person Ham Steaks - Add $2.00++ per person *All cage free eggs POTATO SUBSTITUTIONS: Roasted Red Bliss Potatoes Home Fried Potatoes Assorted Soft Drinks & Mineral Waters can be added and charged based on consumption Buffets Require a Minimum of 25 Persons. Less than 25 People, Add $5.00++ per person. CRANK IT UP! MIMOSAS AND BELINNIS: WAFFLE DISPLAY: $12.50++ PER DRINK Waffle Display with Whipped Cream, Fresh Strawberries and Warm Maple Syrup BLOODY MARY BAR: $10.00++ PER PERSON Smirnoff Vodka mixed with Bloody Mary Mix Garnished with Lemon and Lime Wedges, Blue Cheese Stuffed Olives, Bacon, Dill Pickles, Celery Sticks, Bacon Salt and Old Bay Seasoning