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MGM National Harbor Catering Menu

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MGM National Harbor Catering Menu Catering Menus 2018 Jason Johnston Executive Chef Chef Jason Johnston is the Executive Chef for MGM National Harbor. In this role, he is responsible for overseeing all culinary operations for MGM National Harbor. Chef Johnston brings 29 years of culinary expertise to his role as Executive Chef. He most recently served as Executive Sous Chef at the luxurious Bellagio® resort in Las Vegas, which features the AAA Five Diamond Award-winning French restaurant, Le Cirque. Prior to joining MGM Resorts International®, Chef Johnston served as Executive Chef for renowned luxury hotels including Shutters on the Beach in Santa Monica, CA and The Hollywood Roosevelt Hotel, A Thompson Hotel in Los Angeles, CA and Executive Sous Chef at The Pierre, an Iconic Taj Hotel in New York City. Chef Johnston attended The New York Restaurant School and is originally from Warwick, NY. MGM National Harbor’s pizzeria, Zizi’s Pizza, is named after Chef Johnston’s grandmother. “People who love to eat are always the best people.” - Julia Child Sylvain Bortolini Executive Pastry Chef Chef Sylvain Bortolini is the Executive Pastry Chef for MGM National Harbor. In this role, he is responsible for the creative development and overseeing the pastry, dessert and chocolate creations for MGM National Harbor. Chef Bortolini’s passion for pastry has carried him across the globe working at two Michelin award-winning restaurants and alongside world famous pastry chefs where he further perfected his craft. He most recently partnered alongside Chef Johnston as Executive Pastry Chef at the Bellagio resort in Las Vegas. Chef Bortolini studied at the Association Ouvrières Des Compagnons Du Tour De France in Bordeaux, France. In 2007, he won The Mexican Pastry Championship for his sugar work and chocolate sculpture and was selected as the American choice for The World Chocolate Master in 2010 and a finalist of The World Chocolate Master in 2011. Originally from France, he is fluent in French, English and Spanish. Indrajit Suryawanshi Executive Banquet Chef Chef Indrajit Suryawanshi is the Executive Banquet Chef for MGM National Harbor. In this role, he is responsible for overseeing all banquet culinary operations for MGM National Harbor. Chef Suryawanshi brings 10 years of experience to his role as Executive Banquet Chef. His in-depth knowledge of Northwest Frontier, Punjabi and South Indian cuisine has earned him several accolades throughout his career including being invited to participate in the James Beard House dinner in 2016. Chef Suryawanshi’s talents extend well beyond South East Asian cuisine though, having developed a reputation for creating classic yet innovative dishes throughout the District of Columbia, Virginia and Maryland region. Chef Suryawanshi graduated from the Kohinoor College of Hotel Management. He began his career in India but his culinary journey has taken him around the world to countries like Dubai and Canada. Chef Suryawanshi enjoys fine dining, refining and expanding his wine knowledge. TABLE OF CONTENTS catering policies 6 breakfast CONTINENTAL BREAKFAST 8 ALL-AMERICAN BREAKFAST 9 BREAKFAST ENHANCEMENTS 10 BRUNCH BUFFET 13 BRUNCH ENHANCEMENTS 14 breaks PACKAGED REFRESHMENTS 16 À LA CARTE REFRESHMENTS 18 lunch PLATED 22 BUFFET LUNCHEONS 25 BOXED LUNCHES 33 receptions SOCIETY 36 STATIONS & DISPLAYS 38 THE CARVERY 43 DESSERTS 44 dinner PLATED 48 BUFFET 51 beverages savor HOSTED 54 EXCELLENCE WINE 57 5 CATERING POLICIES Catered meals require a minimum number of guests per event. Enjoyment of our buffets require a minimum of 15 guests for breakfast and 25 guests for lunch. Plated meals are designed for a minimum of 10 guests for breakfast, 15 for lunch and 15 for dinner. Should your attendance fall below the minimums listed, a catering fee equivalent to the difference will be applied. Prices are subject to change and do not include 6% sales tax on food, 9% alcohol tax, a taxable 24% service charge and other fee based charges. Pricing can be guaranteed up to six months prior to function. Time of service can be extended an additional 30 minutes for an additional $3 per person. Consuming undercooked meats, fish or dairy may increase the risk of illness. Some ingredients are manufactured in a facility that also processes eggs, tree nuts, and soy, wheat, fish and shellfish products. Prices are subject to change and do not include 6% sales tax on food, 9% alcohol tax, a taxable 24% service charge and other fee based charges. 6 breakfast CONTINENTAL BREAKFAST Designed for 1.5 hours of service | Prepared on the full guest guarantee | 15-guest minimum CLASSIC Selection of Freshly Squeezed and Chilled Fruit Juices Sliced Fresh Seasonal Fruits and Berries Dry Cereals, Granola, Skim Milk and 2% Milk Bakery Basket with Butter, Honey and Preserves Freshly Brewed Coffee, Decaffeinated Coffee and Deluxe Teas $34 per person EAST COAST SUNRISE Selection of Freshly Squeezed and Chilled Fruit Juices Sliced Fresh Seasonal Fruits and Seasonal Berries Bakery Basket with Butter, Honey and Preserves Assorted Bagels with Whipped, Roasted Tomato and Scallion Cream Cheeses Freshly Brewed Coffee, Decaffeinated Coffee and Deluxe Teas $36 per person AMERICAN DELUXE Selection of Freshly Squeezed and Chilled Fruit Juices Sliced Fresh Seasonal Fruits and Berries Individual Fruit-Flavored Yogurts Bacon, Egg and Cheese on Brioche Dry Cereals, Granola, Skim Milk and 2% Milk Bakery Basket with Butter, Honey and Preserves Freshly Brewed Coffee, Decaffeinated Coffee and Deluxe Teas $40 per person Prices are subject to change and do not include 6% sales tax on food, 9% alcohol tax, a taxable 24% service charge and other fee based charges. 8 ALL-AMERICAN BREAKFAST Designed for 1.5 hours of service | Prepared on the full guest guarantee | 15-guest minimum TO BEGIN Selection of Freshly Squeezed and Chilled Fruit Juices Sliced Fresh Seasonal Fruit and Berries Scrambled Eggs with Fine Herbs Home-Fried Potatoes Choice of: Link Sausage, Grilled Ham Steak, Applewood-Smoked Bacon or Chicken Apple Sausage Bakery Basket with Butter, Honey and Preserves Freshly Brewed Coffee, Decaffeinated Coffee and Deluxe Teas $38 per person | Plated, One Meat Selection $45 per person | Buffet Presentation, Two Meat Selections HEALTHY START Selection of Freshly Squeezed and Chilled Fruit Juices Individual Assorted Yogurt Toasted Almonds and Granola on the Side Egg White and Roasted Vegetable Scramble Roasted Potatoes Bran Muffins with Honey and Preserves Freshly Brewed Coffee, Decaffeinated Coffee and Deluxe Teas $42 per person | Plated $45 per person | Buffet Presentation Prices are subject to change and do not include 6% sales tax on food, 9% alcohol tax, a taxable 24% service charge and other fee based charges. 9 BREAKFAST ENHANCEMENTS Designed for 1.5 hours of service | Prepared on the full guest guarantee | 15-guest minimum BREAKFAST SANDWICHES Challah Roll with Fried Egg Black Forest Ham, Bacon and Cheese Herbed Mayonnaise Or Bacon, Egg and Cheese on Brioche $12 per person HARBOR BISCUIT Shaved Ham and Scrambled Egg Gruyère Fondue and Light Dijon $12 per person BELGIAN WAFFLES Whipped Cream and Maple Syrup $12 per person BACON AND EGGS Grade-A Scrambled Eggs with Fines Herbs Applewood-Smoked Bacon $12 per person BREAKFAST BURRITO Scrambled Eggs and Cheddar Cheese in a Flour Tortilla Yukon Gold, Chorizo and Cilantro Salsa, Scallions and Sour Cream $13 per person LEMON BLUEBERRY PANCAKES Whipped Butter and Vermont Maple Syrup $13 per person BRIOCHE FRENCH TOAST Apple Grand Marnier Compote and Vermont Maple Syrup $13 per person GRILLED PETITE 4-OZ. STEAK $13 per person Prices are subject to change and do not include 6% sales tax on food, 9% alcohol tax, a taxable 24% service charge and other fee based charges. 10 BREAKFAST ENHANCEMENTS Designed for 1.5 hours of service | Prepared on the full guest guarantee | 15-guest minimum *Chef or Attendant required | $225 per Chef or Attendant | 1 per 100 guests *LET’S MAKE AN OMELET Farm-Fresh Eggs and Egg Whites Created with Ham Fricassee of Wild Mushrooms, Sautéed Onions, Fresh Asparagus, Diced Tomatoes, Chopped Scallions, Roasted Red and Yellow Peppers, Broccoli Florets, Cheddar, Swiss, Fresh Mozzarella, Triple Cream Brie $18 per person Spiced Rock Shrimp, Smoked Salmon and Lump Crab Meat $3 per person, per additional selection BENEDICT Thick-Sliced Canadian Bacon and Poached Egg Hollandaise Sauce $15 per person *SCOTTISH SMOKED SALMON Red Onions, Egg Whites, Yolks Sliced Teardrop Tomatoes and Capers $16 per person GREEK YOGURT PARFAIT Seasonal Berries Pistachio Granola Crust $12 per person ASSORTED DRY CEREAL Kellogg’s and General Mills Selection 2% Milk $7 per person ORGANIC HARD-BOILED EGG $5 each Prices are subject to change and do not include 6% sales tax on food, 9% alcohol tax, a taxable 24% service charge and other fee based charges. 11 BREAKFAST ENHANCEMENTS Designed for 1.5 hours of service | Prepared on the full guest guarantee | 15-guest minimum RISE & SHINE CROISSANT Farm Fresh Eggs, Hickory Smoked Bacon Dolby Cheddar Cheese on a Flaky Butter Croissant $12 per person EGG WHITE PANINI Sun Dried Tomato, Basil Pesto, Low Fat Mozzarella and Sweet Roasted Peppers $13 per person BREAKFAST APPETIZERS BERRY MARTINI Blueberry Mint Compote, Granola, Organic Yogurt Pistachio Biscotti Served in a Martini Glass $10 per person BUTTERMILK MINT PANNA COTTA Seasonal Fresh Fruits with Cinnamon Palmier $10 per person Prices are subject to change and do not include 6% sales tax on food, 9% alcohol tax, a taxable 24% service charge and other fee based charges. 12 BUFFET
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