HILTON SPECIALTY LUNCH / DINNER BUFFET MENUS 2013 BUFFET #1

Baby Green Lettuce, Cherry Tomatoes, Cucumber and Radish • Baby Mustard Green Lettuce, Grape Tomatoes, Baby Carrots, Glazed Sunflower Seeds Butternut Squash Soup, Toasted Pumpkin Seeds • Chicken Breast Oven Roasted, Sweet Onion Marmalade, Bourbon Honey Mustard Sauce Flame Roasted Vegetables • Tri-Colored Roasted Potatoes • Rice Pilaf • Chef’s Dessert Selection • Coffee and Tea Service

BUFFET #2

Southwestern Caesar Salad, Red Pepper Croutons, Shaved Parmesan, Spicy Caesar Dressing • Texas Field Green with Grape Tomatoes, Spicy Roasted Pecans, Tequila Vinaigrette • Chicken Poblano Soup • Cumin Rubbed Tenderloin of Pork, Sweet Chili Plum Sauce • Sautéed Green Beans & Baby Carrots, Crisp Shallots and Sliced Almonds • Spanish Rice and Beans • Deep Dish Caramel Apple Pie • Coffee and Tea Service

ADD A CHEF’S ACTION STATION TO YOUR RECEPTION (Minimum 25 guests/requires one chef attendant per 50 guests)

CRISPY HALIBUT TACO Mini Flour Tortilla • Carrot Slaw • Spicy Cream Sauce • Mango Pico

PASTA STATION Orzo Pasta Sautéed with a Basil Cream Sauce • Oven Roasted Chicken or Shrimp Radiatore Pasta Sautéed with Spicy Roasted Tomato Sauce • Sliced Italian Sausage, Rosemary Portobello Mushroom, Rosemary Focaccia Croutons

BOURBON MUSTARD GLAZED PORK TENDERLOIN Sugar Snap Peas • Saffron Butternut Squash Risotto • Apple Currant Chutney

CEDAR PLANK SALMON Micro Green Lettuce • Nuts and Dried Berries • Champagne Vinaigrette and Parmesan Herb Ribbon Crisp

GRILLED CHEESE AND SOUP

MINI GRILLED CHEESE SANDWICH MADE TO ORDER Caramelized Onions, Fresh Basil, Vine Ripe Tomato, Prosciutto and Crisp Bacon Strip

DEMITASSE CUP ROASTED TOMATO AND GARLIC SOUP

BUTTERNUT SQUASH BISQUE ADD A SPECIALTY BUTLER PASSED HORS D’OEUVRES TO YOUR RECEPTION

COLD Gorgonzola and Sweet Onion Marmalade on Sesame Cracker • Seared Ahi Tuna on Wonton Crisp with Wasabi Mayo Beef Tenderloin Chiffonade on Focaccia Rounds • Grilled Shrimp and Orange Olive Salsa on Garlic Crostini

HOT Corn Meal Blini with Tomato Corn Relish • Wild Rice and Scallion Cakes with Vegetable Tapenade Tequila Roasted Shrimp and Green Tomato Marmalade in Pastry Bouchée • Shrimp and Chorizo Brochette, Chipotle Pepper Sauce

PLATED LUNCH/DINNER Includes a choice of salad, appetizer or soup, one entrée, one dessert, warm rolls and butter, coffee, decaffeinated coffee and fresh brewed tea. Choice of two entrées is offered at an additional charge and gratuity, per person with 48 hours notice.

APPETIZERS Jumbo Shrimp Cocktail Bed of Mixed Greens with Spicy Cocktail Sauce • Caprese Cherry Tomatoes and Ciliegine Mozzarella, Aged Balsamic & Pesto Sauce Risotto Cake Smoked Chicken, Sweet Peas, Chive Cream Sauce • Eggplant Cannelloni Provencal Vegetables, Goat Cheese and Tomato Coulis

SALADS Organic Field Greens Wild Berry Vinaigrette • Heart of Romaine Anchovy Garlic Dressing and Parmigiano Reggiano Cheese Spinach Salad Marinated Red Onion, Sliced Eggs and Warm Bacon Dressing • Baby Spinach Salad Poached Pear, Stilton Bleu Cheese, Dried Cranberries, Champagne Vinaigrette • Heart of Palm Miso Marinated Mango, Hothouse Cucumber, Field Green Lettuce

SOUPS Fresh Tomato Bisque Topped with Spicy Parmesan Ribbon • Chowder Corn and Crab • Sweet Potato Carrot Ginger Cream Topping

ENTRÉE SALADS Chicken Caesar Salad Heart of Romaine, Parmigiano Reggiano Cheese, Garlic Herb Croutons and Creamy Caesar Dressing Classic Cobb Salad Grilled Chicken Breast, Applewood Smoked Bacon, Avocado, Egg, Tomato, Bleu Cheese Chef’s Salad Garden Mixed Green Lettuce, Smoked Turkey, Cured Ham, Smoked Sausage, Cucumber, Roasted Pine Nuts, Tomato, Red Onion Hawaiian Shrimp Salad Mixed Baby Green Lettuce, Baby Shrimp Marinated in Honey Lemon Dressing, Pineapple Salsa PLATED ENTREES Salmon Wellington Caramelized Onions, Sautéed Spinach, Citrus Pilaf Rice, Caper Lime Dressing Carolina Pike Purple Potatoes, Baby Patty Pan, Fava Bean and Carrot Tarragon Sauce Shrimp Scampi Linguine Pasta, Asparagus, Roasted Tomato, Herbs and Citrus Sauce Bay Scallops Puff Pastry Sea Shell, Pearl Vegetables and Lobster Brandy Cream Sauce New England Crab Cake Pan Seared, Corn Salsa and Butternut Squash Risotto, Smokey Corn Cream Sauce Local Farm Raised Chicken Orange-Glazed Chicken Breast over Wild Rice and Roasted Root Vegetables Veal Scallopini Tagliatelle, Lemon Caper Butter Sauce Grilled Beef Tenderloin Herbed Fingerling Potatoes, Honey Glazed Cipollini Onion, Red Wine Sauce NY Strip Pepper Rubbed NY Strip, Truffle Mashed Potatoes, Bleu Cheese and Sweet Onion Pan Gravy

DUO PLATED ENTREES Grilled Breast of Chicken and Jumbo Prawns, Lemon Butter Sauce Grilled Petit Filet Mignon and Lobster Tail William’s Potato, Asparagus Bundle Grilled Petit Filet Mignon & Crab Stuffed Shrimp Petit Puff Filled Roasted Seasonal Vegetables, William’s Potato, Truffle Demi and Lobster Brandy Sauce Grilled Petit Filet Mignon and Blackened Mahi-Mahi Saffron Sweet Pea Risotto, Asparagus Bundle, Green Peppercorn Sauce and Citrus Butter Sauce

PLATED VEGETARIAN ENTREES Vegetable Stack Eggplant, Roasted Pepper and Mozzarella, Tomato Coulis and Garlic Cream Vegetable Wellington Spicy Roasted Pepper Coulis Polenta Stack, Grilled Red Pepper, Portobello Mushroom, Wilted Spinach and Shaved Beet in Miso Broth Wheat Fettuccine Parisienne Root Vegetables, Roasted Red Pepper Broth and Wheat Fettuccine Grilled Portobello Vidalia Onion Crisp, Wilted Arugula, Goat Cheese with Tomato Chutney

GLUTEN FREE OPTION Thai Vegetable Pasta Rice Noodles, Edamame, Carrots, Red Cabbage, Zucchini, Yellow Squash and Thai Peanut Sauce • Add Chicken • Add Shrimp Shrimp and Grits Sauteed Local White Shrimp, Tomato, Applewood Smoked Bacon, Tasso Gravy over Creamy White Grits “Award Winning” South Carolina Mahi-Mahi Corn Maque Choux, Fennel Onion Salad and Spicy Tomato Sauce

PLATED DESSERTS Bundt Chocolate Cake • Chocolate Truffle Mousse Cake • Pineapple Upside Down Cake • Coconut Cake Graham Cracker Key Lime Pie • Apple Cranberry Pie • Southern Pecan Pie