- À La Carte Breaks
- THEMED BREAKS
THREE COURSE PLATED LUNCH
All Served Lunches Include: Royal Cup Caffé Sumba Coffee & Decaffeinated Coffee, Specialty Blend Fairmont Teas with Milk, Honey & Lemon.
Prices are in US dollars and are subject to 25% service charge and 8.5% sales tax.
For plated meal functions 19.5% service charge is added of which 75% of the total is for payment to service employees engaged in servicing the event. The additional 25% is distributed to the support staff. The remaining 5.5% is added as an administration fee. No part of this administration fee is provided to service employees.
For all other functions 22% service charge is added of which 75% of the total is for payment to service employees engaged in servicing the event. The additional 25% is distributed to the support staff. The remaining 3% is added as an administration fee. No part of this administration fee is provided to service employees.
All prices are “per person” unless indicated otherwise. For meals with fewer than 25 guests, a labor charge of $250.00 will apply. Menu items may contain nuts and nut by-products. Please advise your Catering Manager of any allergies.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Basil, Focaccia Croutons
with Creamery Butter
Soft Mozzarella, Micro Greens, Balsamic Reduction
Frisée, Mache, Pepitas, Truffled Emulsion
Hearts of Palm, Citrus Segments, Meyer Lemon Dressing
Tomatoes, Little Gems, Balsamic Vinaigrette
Bosc Pears, Haricots Verts, Spiced Pecans, Brown Butter Vinaigrette
Please select grilled chicken or salmon
- Escarole, Endives, Asparagus, Torn Bread, Ricotta Salada, White Balsamic
- Arugula, Manchego, Farro, Dates, Walnut Dressing
- Little Gem, Wheat Berries, Red Rice, Legumes, Aged Parmesan, Dried Cranberries, Red Wine Vinaigrette
Salt Baked PeeWee Potatoes, Vine Ripe Tomato, Charred Parsnips, Fermented Grape Sauce
Cavatelli Pasta, Baby Artichoke Barigoule
Red Flint Polenta, Jicama, Shaved Chayote Squash
Garden Mushrooms, Celeriac Purée, Roasted Cipollini Onions, Charred Chicory
Fingerling Potato Lyonnaise, Green Beans, Lardons, Red Wine Sauce
Horseradish Mashed Potatoes, Snap Peas, Mizuna, Ginger Vinaigrette
Double Baked Fingerling Potatoes, Asparagus Fricassee, Portobello Mushrooms, Red Wine Sauce
Potato & Cauliflower Curry, Chaat
Pesto, Tomato Coulis
Mascarpone Crema, Vanilla Syrup
Raspberries, Raspberry Sauce