319 SW Pine Street Portland, OR 97204 | 503.279.9000 | www.embassyportland.com
Spring—Summer 2019 March 20th - September 9th Catering Menu
about us meet our chef Our team of dedicated hospitality professionals proudly carries on the long standing tradition of excellence that was established at the Paul Linthacum is a Portland native who learned his skills from the Multnomah Hotel since its beginning in 1912. These standards are still school of hard-knocks. He apprenticed under chefs such as Morgan cultivated today within our Embassy Suites Brand. We take pride in Brownlow at Clark Lewis, Kurt Spack at Alba Osteria and Nick Yanes at creating customized menus and experiences for our customers, so H5O before coming to Embassy Suites as our lead cook. After a short please ask us for a consultation on how we can make your event two years he was promoted to our Sous Chef and then Executive Sous truly extraordinary. Chef. Under Paul’s leadership the Embassy kitchen have moved to located in the heart of downtown Portland in the Historic Multnomah sourcing sustainable seafood and meats, local products and main- Hotel, the Embassy Suites by Hilton Portland-Downtown has features taining a thriving rooftop garden. replete with elegance and distinction. All of our event space As a Portland native Paul cares about his community, in doing so he presents unique craftsmanship and appointments such as crystal makes sure all his unused food goes to local food banks to feed the chandeliers, fireplaces or windows that lend character and shape to less fortunate and volunteers for career days at local elementary the rooms. If you are looking for an alternative venue, the hotel schools to inspire the next generation of Chefs. showcases a classical Wine Cellar. Our spacious and opulent suites provide luxurious accommodations for guests, creating the perfect confluence of guest amenities and dramatic event space to inspire endearing memories that will last a lifetime. our culinary passions
The Embassy Suites by Hilton Portland-Downtown is passionately committed to sustainability. These are values that we have incorporated into all aspects of our catering operations. We believe in doing so, we not only to create exquisite cuisine with fresh flavors, but we also support the environment and our local community. In addition we have a commitment to use organic, cage free and free range products where possible. We prepare our dishes “restaurant style” — preserving the integrity and freshness of each dish. breakfast Oregon Country Breakfast fresh squeezed orange juice, grapefruit juice, apple juice BREAKFAST BUFFETS Rainforest Alliance Certified regular coffee decaffeinated coffee, Traditional Continental Breakfasts coffee accompaniments, assorted and Steven Smith Teas
fresh squeezed orange juice, grapefruit juice, apple juice Rainforest Alliance Certified regular coffee, decaffeinated coffee, fresh fruit display featuring local organic fruits coffee accompaniments, assorted and Steven Smith Teas assorted mini French pastries (baked in-house daily) fresh fruit display featuring local organic fruits breakfast potatoes pepper bacon, sausage, ham steak bagels, assorted cream cheeses Tillamook cheddar scrambled eggs
assorted mini French pastries (baked in-house daily) sausage gravy (vegetarian available)
English muffins, assorted breakfast breads, croissants, buttermilk biscuits, local butter, seasonal fruit preserves local butter and preserves Under the Tuscan Sun Deluxe Continental Breakfast fresh squeezed orange juice, grapefruit juice, apple juice fresh squeezed orange juice, grapefruit juice, apple juice Rainforest Alliance Certified regular, decaffeinated coffee, Rainforest Alliance Certified regular coffee, decaffeinated coffee, coffee accompaniments, assorted Steven Smith Teas coffee accompaniments, assorted and Steven Smith Teas fresh fruit display featuring local organic fruits
fresh fruit display featuring local organic fruits baked Greek yogurt with seasonal fruit compote
assorted mini French pastries (baked in-house daily) vegetable piperade with parmesan and herbs on toasted rustic bread (breakfast bruschetta) quinoa oatmeal with chef’s choice of accompaniments scrambled eggs bagels, assorted cream cheeses, salmon lox, capers, cucumber, hard boiled brown organic eggs, chives chicken basil sausage
hand crafted cheese: assortment of local and domestic cheeses, traditional accompaniments
semolina muffins We use Willamette Valley cage free eggs in our breakfasts add gluten free or vegan pastries to any option
add vegetarian bacon or vegan sausage to any option
add breakfast burritos and salsa to any option (50 people max) ♦supplemental surcharge for parties under 25 (no less than 15) breaks
A LA CARTE BREAK ITEMS A LA CARTE BREAK ITEMS Beverage Selections Sweet Rainforest Alliance Certified regular and Nature Valley granola bars decaffeinated coffee, Steven Smith teas, assorted assorted protein bars Coffee flavorings, coffee accompaniments
seasonal fresh fruit bars iced tea
house baked assorted cookies lemonade
assorted candy bars fruit punch
whole fresh fruit sparkling punch
sliced fresh fruit bottled Minute Maid juices
assorted Jacobsen Oregon sea salt caramel candies San Pellegrino sparkling mineral water
fresh baked assorted pastries bottled still water
individual locally made yogurt assorted flavored Dasani sparkling water
house made rice crispy treats assorted soda: Coke, Diet Coke, Coke Zero Sugar, Sprite Savory Stumptown cold brew stubbies Jacobsen Oregon sea salt caramel corn coconut water local Conundrum trail mix
individual kettle chips ALL DAY BEVERAGE SERVICE individual pretzel bags Service for three bottled beverages per guest. Additional bottled beverages individual beef jerky will be charged on consumption.
crispy chickpeas Rainforest Alliance Certified regular coffee, decaffeinated coffee, premium dry snacks: marcona almonds, coffee accompaniments, assorted Steven Smith Teas cashews, macadamia, pretzels, mixed nuts
Assorted soda: Coke, Diet Coke, Coke Zero Sugar, Sprite
packaged goods can be charged on consumption San Pellegrino sparkling mineral water
assorted flavored Dasani sparkling water breaks
THEMED BREAK PACKAGES
Tillamook PDX Break Breakside IPA fondue, local SP Provisions sausage, burrata, herb goat cheese, local cheddar, Grand Central Bakery breads, artisan bread toasts, candied hazelnuts, fruit preserves Jacobsen sea salt caramel corn, assorted Jacobsen sea salt caramel candies Snack Time Hot Lips soda Kettle chips, baked spinach & artichoke dip, seasonal fruit bars,
whole fruit Build-A-Break Mezza choose 2 “sweet” items and 2 “savory” items from our a la carte break items hummus with zaatar, marinated peppers and olives, seasonal pickles, pita bread
Make Your Own Zig Zag Trail Mix M&M’s, mixed nuts, golden raisins, dried apricots, peanut butter chips, Nature Valley “crumbs”, banana chips
The Health Break protein bars, granola bars, local individual yogurts, fruit smoothies
Popcorn Party Jacobsen sea salt caramel popcorn, Jacobsen truffle salt popcorn, parmesan & fine herbs popcorn
themed breaks are for 1 hour of service and a minimum of 15 guests supplemental surcharge for parties under 15 (no less than 10) meeting planner package
ALL DAY BEVERAGE SERVICE MORNING AND AFTERNOON BREAK OPTIONS Service for three bottled beverages per guest. Additional bottled beverages will be charged on consumption. Make Your Own Zig Zag Trail Mix Rainforest Alliance Certified regular coffee, decaffeinated coffee, M&Ms, mixed nuts, golden raisins, dried apricots, Coffee accompaniments, assorted Steven Smith teas peanut butter chips, Nature Valley “crumbs,” banana chips assorted soda: Coke, Diet Coke, Coke Zero Sugar, Sprite Good Morning Sunshine San Pellegrino sparkling mineral water local individual mixed yogurts, whole fruit, assorted flavored Dasani sparkling water house made fruit smoothies, coffee cake
Meeting Fuel CONTINENTAL BREAKFAST individual mixed nuts, crudité with ranch, whipped herb goat cheese, assorted crackers fresh squeezed orange juice, grapefruit juice, apple juice fresh fruit display featuring local organic fruits Mezza hummus with zaatar, marinated peppers and olives, assorted mini French pastries (baked in-house daily) seasonal pickles and crackers
LUNCH Healthy Choice Nature Valley granola bars, fresh sliced fruit display, sea salt almonds Chef’s choice lunch buffet with iced tea station
plated menu available upon request
if hot lunch is required, please refer to our a la carte options
CREATE YOUR OWN PACKAGE: FULL PACKAGE: full package with choice of one break all day beverage service full package without breakfast continental breakfast just beverage service lunch morning and afternoon breaks Meeting Planner Packages are for parties of 25 guests or more ♦packages available for parties of 10-24 lunch buffet
Hawthorne Bridge Deli Buffet Appalachian BBQ Buffet soup of the moment seasonal pasta salad heritage bean and roasted corn salad, charred scallion dressing organic baby lettuce salad, crisp vegetables, assorted house dressings garden lettuces, pickled strawberries, sweet onions, mustard dressing
sliced roast beef, black forest ham, smoked turkey breast buttermilk fried chicken Tillamook cheddar, Swiss, aged provolone, pepper jack cheeses moonshine glazed pork belly, pickled elderberries lettuce, tomato, grilled yellow onions seeded, wheat, rye, rustic, sourdough buttered corn grits pickles, mustards, herb and plain mayonnaise pole bean, tomato, black eyed peas corn bread, whipped honey butter house made assorted miniature cookies, seasonal fruit bars buttermilk pie, seasonal fruit compote add gluten free bread per person
PDX Cobb Salad
local organic fruit salad pasta salad
romaine and Siri Farms greens, oil cured tomatoes,
bacon lardons, black olives, house roasted beets, marinated garbanzo beans, crumbled blue cheese, assorted house dressings
hard boiled egg, diced chicken
artisan bread
house made assorted miniature cookies, fresh fruit bars
add diced avocado per person add seared salmon per person add seared ahi tuna per person
lunch buffets served with iced tea station dinner buffets served with coffee station parties of 25 or less (no less than 15) will be charged a supplemental surcharge lunch buffet
Mexican Taco Truck Buffet Italian Buffet spicy black bean soup Caesar salad, romaine hearts, cotija cheese, garlic dressing pappa al pomodoro soup (bread and tomato soup)
make your own tacos: chicken verde and pork carnitas Caesar salad with capers, black pepper croutons, parmesan Oaxaca style cheese enchiladas cheese,Caesar dressing white corn tortillas cucumber, tomato, red onion, Italian olive, mozzarella, fresh herb salad with saba and olive oil queso fresco, lime wedges, pickled peppers, carrots & onions, guacamole, pico de gallo, salsa roja, corn chips bisteca steak with salsa verde of herbs, lemon and capers vegetable lasagna with zucchini, green onions, chard, fennel, cilantro-lime rice, house refried beans carrots, mozzarella, marinara chicken sausage with roasted fennel and peppers Mexican spiced chocolate cake
mascarpone polenta with herbs vegetable caponata Vegetarian Harvest white bean & spring onion soup napoleon & tiramisu
garden salad with shaved vegetables baby kale salad with blueberries, marcona almonds, whiskey cheddar, lunch buffets served with iced tea station green goddess dressing dinner buffets served with coffee station parties of 25 or less (no less than 15) will be spaghetti squash, cured tomatoes, castelvetrano olives, roasted fennel, charged a supplemental surcharge parmesan cheese, herb tomato vinaigrette
vegetarian meatloaf with herbed tomato sauce
blistered green beans, toasted almonds with new olive oil, Jacobsen sea salt roasted marble potatoes, confit garlic, thyme, Jacobsen sea salt
fresh fruit display
add herb roasted chicken entree per person
build your own buffet
Dinner buffet includes dessert and coffee station. Charred Flat Iron* Lunch is limited to 2) starters, (2) entrees, (2) sides and (2) desserts, along with herbs, Jacobsen Salt, roasted mushrooms an iced tea station. Parties of 25 or less (no less than 15) will be charged a supplemental surcharge Carlton Farms Pork and limited to (2) starters, (2) entrées, (2) sides and (1) dessert. apple butter and thyme
STARTERS (choice of 3) Organic Chicken Breast Siri Farms Mixed Greens pinot noir butter sauce
shaved seasonal vegetables, toasted hazelnuts, house dressing Cheese Ravioli Spinach Blueberry Salad seasonal roasted vegetables, herb butter sauce
baby spinach, shaved vegetables, pickled blueberries, goat cheese crumbles, strawberry vinaigrette SIDES rustic red potato and chive mash Gem Lettuce Salad seasonal vegetable Israeli couscous local bacon, Beecher’s Flagship cheddar, pickled onions, roasted seasonal vegetables ranch croutons, golden raisin sherry vinaigrette rosemary and garlic marble potatoes Moroccan chickpea stew with golden raisins Endive Salad roasted mushroom and parmesan risotto Rogue River blue, shaved rainbow carrots, golden raisins, muscatel vinaigrette DESSERTS
seasonal cheesecake Roasted Beets and Mozzarella Salad toffee luscious cake heirloom beets, marinated mozzarella cheese, toasted walnuts, saba, chocolate raspberry star torte sea salt, new olive oil, herbs lemon silk torte
Dessert service is prepared for 1.5 pieces per guest. ENTRÉES Please ask about upgraded dessert stations. Roasted Salmon* heirloom bean salad, preserved lemon vinaigrette choice of two entrées, two sides, two desserts choice of three entrées, three sides, three desserts Market Fish* tomato and charred fennel salad choice of four entrées, four sides, four desserts add artisan bread per person
add gluten free or vegan dessert options three course plated meal
Entrées include up to 3 choices, two proteins plus one vegetarian Coffee service included. Grilled Natural Chicken Breast Parties of 25 or less (no less than 15) will be charged a supplemental herb mascarpone polenta, tart cherry sauce, surcharge and choice of one entrée, plus vegetarian. seasonal vegetables
SALADS (choice of 1) Seared Trout * Arugula & Kale Salad braised ruby chard, brown butter pappardelle pasta, crispy capers arugula, baby kale, almonds, Beecher’s Flagship cheese, charred shallot vinaigrette Roasted Northwest Salmon *
potato puree, roasted carrots, grapefruit gastrique Spinach Salad spinach, poached pears, shaved parmesan, croutons, Roasted Beef Coulotte * red wine vinaigrette salsa verde, mascarpone farro risotto, roasted baby carrots citrus olive oil bread crumbs Baby Lettuce Salad baby mixed greens, shaved fennel and rainbow carrots, fine herbs, Roasted Organic Chicken balsamic vinaigrette pea pureé, roasted fingerling potatoes, crushed almonds
Chef’s Duo * Hood River Salad 6oz New York strip steak, roasted prawns, celery root potato puree, Rogue River blue, mixed lettuces, spiced hazelnuts, heirloom apples, seasonal vegetables, caramel demi sauce apple cider vinaigrette Carlton Farms Whole Roasted Pork Strawberry & Sweet Onion Salad crushed marble potatoes with thyme, seasonal vegetables, garden lettuce, pickled strawberries, sweet onions, caramelized onion demi glace whole grain mustard vinaigrette add artisan bread per person
ENTRÉES Prices listed are for dinner, for lunch Roasted Maitake Mushrooms toasted and spiced hazelnuts, celeriac purée, micro herbs, truffle and herb vinaigrette
Garden Vegetable Gnocchi seasonal garden vegetables, herb beurre blanc, micro greens and crushed Marcona almonds
plated continued
DESSERTS (choice of 1) DINNER ENHANCEMENTS (choice of 1)
Individual Cheesecake Make your plated meal four course seasonal selection Add a starter to any dinner course per person Mixed Berry Almond Tart seasonal mixed berries, slivered almonds, vanilla tart shell Tuna
olive oil poached tuna, herb aioli, citrus foam Toffee Luscious Cake
vanilla cake topped with toffee, caramel, chocolate Charred Octopus Orange Poppyseed Cake black garlic, smoky tomato emulsion, savory puffed rice vanilla cake, orange buttercream, poppyseeds Rack of Lamb * Lemon Tart pickled apple slaw, mint lemon curd, powdered sugar, vanilla tart shell
Braised Beef Cheek add gluten free or vegan dessert options to any dinner per person bacon, peas, demi glace, brioche
SP Provisions Charcuterie Plate assortment of three sausages, mostarda, in-house pickled peppers, grilled artisan bread
hors d’oeuvres
Hot Hors d’oeuvres Cold Hors d’oeuvres Minimum order of 3 dozen per selection Minimum order of 3 dozen per selection
vegetable spring rolls, sweet chili sauce olive tapenade crostini twice baked potatoes, caramelized onion, bacon tomato and mozzarella salad, fine herbs smoked potato purée, olive oil toast, egg yolk, truffle vinaigrette baby vegetable crudité, whipped goat cheese
beef satay skewer seasonal crudo, coriander, jalapeno* chicken satay skewer shoyu ahi poke, nori, macadamia nut* Paul's spicy TNT BBQ chicken wings butter poached Kauai shrimp, fennel vinaigrette chicken basil sausage with tomato jam oysters, beet pickled mustard seeds, citrus essence* buffalo chicken, celery root purée, pickled pearl onion smoked chicken crostini with blistered grape jalapeno salsa Chinese dim sum and condiments mini BLT: bacon lardon, avocado mousse, micro lettuces served crab arancini, romesco sauce, chives in a tomato cup mini tarts: cheese, bacon & thyme, garden vegetable foie gras custard, rhubarb jam, black pepper cracker crispy pork belly, maple vinegar, chicharrones profiterole filled with goat cheese and locally harvested honey lamb meatball, piperade, pine nuts, micro basil beef tips, wild mushrooms and smokey blue cheese aioli
Chef’s choice reception enhancements
STATIONED HORS D’OEUVRES LATE NIGHT SNACKS Priced per guest Pork Bao Minimum of 25 guests for stationed hors d’oeuvres and late night snacks Chinese pork buns, Chinese mustard Mediterranean Tapas Platter Flat Breads assortment of cured meats, grilled vegetables, specialty cheeses, roasted peppers, oven dried tomatoes, olives, artichokes Chef’s inspiration of flatbreads
Mediterranean Seafood Trio* House Made Mini Corndogs poached crab claws with “old bay” butter, house mustard, Portland ketchup garlic, olive oil roasted tuna with fried capers, traditional aioli, prawns, pickled artichokes, calabrian chili oil, Cheese Croquette oven tomatoes, parsley jalapeno, parmesan cheese, sweet tomato jam
Hand Crafted Cheese Edamame assortment of local and domestic cheeses, togarashi spice, sea salt traditional accompaniments Chips and Dip caramelized onion dip, white bean hummus, Kettle chips, pita chips
Premium Dry Snacks marcona almonds, cashews, macadamia, pretzels, mixed nuts
Mini Desserts assortment of individual cheesecakes, cream puffs, mini cupcakes (2 pieces per person)
beverages SPECIALTY COCKTAILS
BEVERAGE SELECTIONS Our bartenders can craft the following selections to enhance your bar. Call Bee Sting House Liquor Burnside Bourbon, honey syrup, splash of bubbly
Jalapeno Mango Sunrise Premium Canadian Club House infused Jalapeno Tequila, Mango Juice, Grenadine Jim Beam Bourbon Summertime New Amsterdam Gin Myers’s Platinum Rum Local Aria Gin, fresh basil, lemon, sugar Cutty Sark Scotch Chamomile Bourbon Sour Sauza Silver Tequila Smirnoff Vodka house infused chamomile bourbon, Aperol, sweet and sour, lemon garnish Top Shelf Garden Mojito Crown Royal Blended Whisky Local Below Deck Rum, Brown Sugar, Lime, Mint, Celery Bitters, Jack Daniels Bourbon Soda Water Tanqueray Gin Bacardi Superior Rum Spicy Ginger Margarita
Johnny Walker Black Scotch House Infused Ginger Tequila, Sweet and Sour, Triple Sec, Patron Tequila Smoked Salt Rim, Jalapeno Garnish Grey Goose Vodka Pear Sidecar Oregon Liquor Local Pear Brandy, Cointreau, Lemon Juice, Pear Garnish Crater Lake Vodka Lavender Cosmo Aria Gin Below Deck Rum House Infused Lavender Vodka, Cranberry Juice, Triple Sec, Lime WhipperSnapper Whiskey
Burnside Bourbon a Bar Facility Fee will be applied for a beer and wine bar Pueblo Viejo Tequila (Mexico) a Bar Facility Fee will be applied for a beer, wine and cocktail bar
4 hour time frame; charge for each additional hour (max 6 hours) All mixed drinks are served with a 1 1/4 ounce pour *inquire about custom signature drinks or house infusions. Other martini and specialty drinks are subject to an additional charge
* Items grown in our rooftop garden!
beverages
BY THE GLASS W INE AND BEER SELECTIONS NON- ALCOHOLIC BEVERAGES House Wine Minute Maid Bottled Juices
Copperidge assortment of cranberry-grape, orange, ruby red grapefruit, apple Cabernet Sauvignon, Chardonnay Bottled Soda
Sommelier’s Choice Coke, Diet Coke, Coke Zero Sugar, Sprite a rotating selection of Sommelier’s house wines Bottled Waters Chateau St. Michelle (Sparkling by the bottle only) bottled water, San Pellegrino Sparkling Mineral water, assortment of flavored sparkling Dasani water Northwest House Wines a rotating selection of Northwest wines Fruit Punch
Bottled Beer Sparkling Punch Domestic Beer Embassy Signature Coffee Service Budweiser Bud Light Rainforest Alliance Certified regular coffee, decaffeinated coffee, Coors Light Miller Light assorted Steven Smith Teas, coffee flavoring & accompaniments Michelob Ultra Blue Moon Samuel Adams O’Douls Non Alcoholic Stella Artois
Microbrew Breakside Stay West IPA (OR) Pelican NW Red Ale (OR) Deschutes Mirror Pond Pale Ale (OR) Widmer Hefeweizen (OR) Rotating selection of NW cider Corona Heineken
Beer selection varies, specific requests must be made in advance
beverages
RED W INE SELECTIONS BY THE BOTTLE WHITE WINE SELECTIONS BY THE BOTTLE
Red Sparkling Red Blend, Maryhill Rosauers Red, Washington Prosecco, La Marca, Italy Red Blend, Evolution, Oregon Sparkling, Chandon Brut, Napa Baco Noir, Barrel Select, Girardet, Oregon Sparkling, Roederer Estate Brut Rose, Anderson Valley, NV Merlot, Seven Falls Cellars, Washington Sparkling, Evolution Brut, Oregon Cabernet Sauvignon, Canoe Ridge Expedition, WA ♥ Sparkling, Argyle, Oregon Cabernet Sauvignon, Columbia Crest H3, Washington
Cabernet Sauvignon, Storypoint, CA White Cabernet Sauvignon, Hess Shirttail Ranches, Lake County, CA Riesling, Wente Riverbank, Arroyo Seco, Monterey, CA Cabernet Franc, Jackalope Wine Cellars, Oregon ♥ Rose, Chapoutier Belleruche, Cotes du Rhone, France Rose, Elk Cove, Willamette, Oregon Pinot Noir Pinot Blanc, Erath, Willamette Valley, Oregon ♥ Pinot Noir, Planet Oregon, Oregon ♥ Sauvignon Blanc, Matanzas Creek, California Pinot Noir, A to Z Wineworks 13, Oregon Pinot Gris, Eola Hills, Oregon Pinot Noir, Jackalope Wine Cellars, Portland, Oregon Pinot Gris, Elk Cove, Oregon Pinot Noir, Mahonia Vineyard, Willamette Valley, Oregon Pinot Gris, King Estate, Oregon Pinot Noir, Elouan, Oregon Chardonnay, A to Z Unoaked, Oregon ♥ Pinot Noir, Elk Cove La Sirene, Oregon Chardonnay, Girardet, Oregon Pinot Noir, Rex Hill, Willamette Valley ‘13, Oregon Chardonnay, Greystone, CA Pinot Noir, Brookswine Runaway Red, Willamette Valley, OR Chardonnay, Chalk Hill, Sonoma Coast, CA Pinot Noir, Erath, Oregon Chardonnay, Wente Vineyards Morning Fog, Livermore Valley, CA Pinot Noir, Colene Clemens “Margo” Estate 2013, Oregon ♥ Chardonnay, Domaine Drouhin ‘15 “Arthur”, Oregon Pinot Noir, Parker Station, Central Coast, CA
♥Staff Favorite Want more options? We are able to accommodate special orders based on availability. Please ask your Event Manager for details. the fine print
Menu Selection Guarantees It is with great pleasure that the Embassy Suites by Hilton Portland-Downtown Forty-five (45) days prior to the first day of the Event will be known as the “F&B presents our seasonal menu suggestions. We hope that you will find them helpful in Cut-Off Date”. No later than the F&B Cut-Off Date, Group must submit the final planning your upcoming function. As always, we stand ready to prepare custom agenda with detailed daily room set specifications, final catered menu selections menus if you so desire. To assure the availability of menu items, your selections and the updated anticipated attendance for all scheduled catered food should be submitted to the Catering Office four weeks prior to your scheduled functions. If this information is not provided by set date, a supplemental surcharge event. may apply.
Food and Beverage Group must submit the expected number of attendees for each catered food The hotel must supply all food and beverage service. Prior arrangements must be function no later than Noon (local Hotel time), ten (10) business days prior to the first made for any exceptions to outside food and beverages being brought in and a day of the Event. fee will be assessed. “ * “ Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may In arranging private functions, the guaranteed attendance must be specified and increase your risk of food borne illness. communicated to the hotel by 12:00 noon, five (5) business days prior to the function date. This number will be considered a guarantee and is not subject to Audio Visual reduction; charges will be made accordingly. A final guarantee can be updated For your convenience, we have an in-house audio visual department equipped to up to (5) business days prior within a 10% variance of the expected number of supply all your audio-visual needs using state-of-the-art equipment. Should you attendees or a supplemental surcharge may apply. choose to utilize alternative audio-visual services, you will be assigned an on-property audio-visual liaison to assist with services such as load in/out. For this The hotel cannot be responsible for service to more than 3% over and above the service a technical maintenance fee will be assessed. guarantee, up to 50 guests maximum. If a guarantee is not given to the hotel on the date it is due, the expected number on the Banquet Event Order will Gratuity and Service Charge automatically become the guarantee. The combined gratuity and service charge that is in effect on the day of your Event will be added to your account. Currently, the combined charge is equal to 24% of Function Rooms the rental, food and beverage, plus any applicable state and/or local taxes. A Function rooms are assigned by the hotel according to the guaranteed number of portion of this combined charge (currently 12%) is a gratuity and will be fully distrib- people anticipated. The hotel reserves the right to make room changes if another uted to the Banquet Team. The remainder of the combined charge (currently 12%) room is more suitable for the group's attendance. Room rental fees are applicable is a service charge that is not a gratuity and is the property of Hotel to cover if a group drops below the estimated attendance at the time of booking. discretionary and administrative costs of your Event. We will endeavor to notify you Additional labor fees and/or room rental will apply for meetings, wedding in advance of your Event of any increases to the combined charge should different ceremonies, and events with special set-up requirements. The Embassy Suites by gratuity and/or service charge amounts be in effect on the day of your Event. All Hilton Portland-Downtown does not accept any responsibility for the damage or audio-visual charges are subject to a 24% service charge that is not a gratuity and loss of any merchandise or articles left in the hotel prior to, during, or following our is the property of the Hotel and Audio Visual Provider to cover discretionary and patrons’ event. administrative costs of your event. Damage Methods and Conditions of Payment As a patron, you are responsible for any damages done to the premises or any A non-refundable deposit is required for all functions, with the balance payable no other part of the hotel during the period of time your invitees, employees, later than 14 days prior when paid via check. Credit cards must be provided and independent contractors or other agents are under your control, or the control of authorized no later than 14 days prior and will be charged following the event. any independent contractor hired by you. The hotel may require a certificate of Payment shall be made 14 days in advance of all corporate functions unless credit insurance from any sub-contractor(s) or agent(s) you engage providing adequate has been established to the satisfaction of the hotel, in which case a deposit will be financial responsibility in the event of loss or damage to the hotel property. As paid at the time of signing the agreement. If direct billing has been established such, the hotel shall be named as additional insured on any certificate of with the hotel's accounting department, the balance of the account is due and insurance. payable upon receipt of invoice by check, money order or wire transfer.