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Home	BREAKFAST Breakfast Table American Breakfast Table San Francisco Breakfast Table Japanese Breakfast Table Ultra-Luxe Hot Table St. Regis Continental Boxed Continental Breakfast Breakfast Table Stations Omelet and Eggs - Your Way Served with Cow Girl Creamery™ cheeses, Fra'Mani™ cured meats, smoked salmon, Ferry Building seasonal market vegetables ~per guest Organic Cereal Bar Seasonal fresh fruit cut to order, assorted dry toppings, whole, 2%, skim, and soy milk ~per guest Plated Breakfast St. Regis North American Fresh Start Brunch
Break Collection Morning Morning Refreshment Break Collection Chocolate and vanilla marble, candied fruits or banana coffee cake ~per dz New York style bagels, cream cheeses, toaster ~per dozen Miniature flakey chocolate or butter croissants ~per dz Warm cinnamon brioche twist or pecan sticky buns ~per dz All natural granola bars ~per dz Sliced seasonal fresh fruit ~per guest Organic seasonal fruit smoothies ~per item Individual organic yogurts ~per item Low carb Power Bars ~per item Power bars ~per item Whole seasonal fresh fruit ~per item Afternoon Afternoon Refreshment Break Collection St. Regis signature toasted coconut chocolate bars ~per dz Choice of homemade cookies: chocolate chip, oatmeal-dried cranberry, Americano, macadamia nut ~per dz All natural California granola bars ~per dz In house smoked mixed nuts ~per pound Sliced seasonal fresh fruit ~per guest Organic seaonal fresh fruit smoothies ~per item Homemade garlic kettle chips and aïoli dip ~per guest Häagen-Dazs ice cream or frozen yogurt bars ~per item Power bars ~per item Low carb Power Bars ~per item Whole seasonal fresh fruit ~per item Individual bags of potato chips or pretzels ~per item Theme Refreshment, Afternoon Tea & Beverages St. Regis Signature Afternoon Tea Theme Refreshment Collection FINGER SANDWICH BREAK - Manhattan club with dungeness crab meat, club sandwich with grilled chicken breast, smoked salmon and egg salad (3 pieces per guest) ~per guest LIVING WELL - All natural California power bars - Sliced seasonal fresh fruit - Organic parfaits with seasonal berries - Organic iced green tea ~per guest FIZZY FLOATS - Assorted IZZE™ sparkling juices to include promegranate, grapefruit, blackberry, Clementine - Assorted housemade sorbets ~per guest FIZZY FRUITS - Assorted IZZE™ sparkling juices - Seasonal sliced fruit and berries - Seasonal fruit tartlets ~per guest POPCORN BREAK - Sweet and savory popcorn bar with assorted toppings to include: caramel, spicy, and cheese ~per guest Beverages "T"™ collection of natural and herbal teas ~per gallon Signature St. Regis hot chocolate ~per gallon "T"™ ice tea - passion fruit green and mandarin black ~per quart Freshly squeezed orange or grapefruit juice ~per quart Signature St. Regis virgin bloody mary ~per quart Cranberry juice, tomato juice, apple juice ~per quart Illy 'Ready to Drink"™ coffees, lattes or cappucinos ~per item Red Bull™ energy drinks ~per item Fever Tree™ bitter lemon and ginger ale ~per item Natural bottled fruit juices ~per item IZZE™ sparkling juices ~per btl Vitamin water™ ~per item Soft drinks (Pepsi™ and Coke™ products) ~per item Acqua Panna™ still mineral waters ~per item San Pellegrino™ sparkling mineral water ~per item Whole, 2%, skim or soy milk ~per quart	LUNCH Working Luncheon Collection Ultra Luxe Chef's Table Working Luncheon Two Working Luncheon One Customized Combinations SINGAPORE/ BEIJING New York/ Washington D.C. Mexico City/ Punta Mita MALLORCA/ ROMA Local Farmer’s Market/ A Taste of Spring South of Market Box Luncheon Luncheon Collection Spring Soups Spring Salads Spring Luncheon Main Course Collection Grass fed beef tenderloin, braised heirloom carrots, porcini and ramps ravioli, Bordelaise sauce ~per guest Seared Creekstone™ beef sirloin, shallot compote, spring vegetable and Alsatian potato quenelle ~per guest Roasted grouper filet with lemongrass crust, warm citrus salad with fennel, orange and basil emulsion ~per guest Asian style beef short ribs braised with fried ginger and spring garlic, chow mein noodles and natural jus ~per guest Free range organic chicken breast, cream of spinach and basil, crunch potato galette, chicken jus ~per guest Grimaud Farm duck breast crusted with a dragée nougatine, ginger rhubarb marmalade and baby turnip ~per guest Local black cod with grilled hearts of palm, Asian pear and celery salad, sweet chili and young ginger condiment, side of basmati rice ~per guest Sautéed wild striped bass filet served with seafood and Bomba Callaspara rice, red bell pepper coulis ~per guest Sautéed local black cod fish, spring onioin and fresh fava beans, fennel and Chardonnay nage infused with candied lemon peel and thyme ~ per guest Spring Vegetarian Main Course Sweet English pea risotto with chervil, sweet gem lettuce and parmesan foam Yukon gold potato gnocchi with spring garlic and ramps, Italian parsley coulis House made ricotta, spinach and basil ravioli, baby artichoke and spring vegetable broth infused with lemon and basil Sweet Ending Collection Grab and Go SOUTH OF MARKET BOX LUNCHEON
DINNER Dinner Table Collection BORA BORA/ PRINCEVILLE Singapore/ Beijing MEXICO / PUNTA MITA MALLORCA/ ROMA Local Farmer's Market/ A Taste of Spring Plated Dinner Collection Spring Dinner Starters Half lobster with sautéed spinach and seasonal wild mushroom, "Façon Thermidor" with Béarnaise sauce Fresh tuna carpaccio with preserved lemon, eggplant, and apple chutney Crispy tiger prawn wrapped with applewood bacon, passion fruit mustard and warm avacodo Crepe purse of braised moulard duck leg with tomato confit and porcini, frisée and hazelnut, apple cider vinaigrette Spring SOUPS spring SALADS Spring MAIN COURSE COLLECTION Grass fed beef tenderloin, butternut squash and chestnut ravioli, confit salsify and kohlrabi, sauce "Perigueux" ~per guest Seared Creekstone™ beef sirloin, shallot compote, winter vegetable and Alsatian potato quenelle ~per guest Asian style beef short ribs braised with fried ginger and winter garlic, potato fondante and natural jus ~per guest Roasted Guinea hen breast with yellow corn and fingerling potato pancake, sweet onion confit, sauce veloute ~per guest Free range organic chicken breast, cream of spinach and basil, crunch potato galette, chicken jus ~per guest Roasted grouper filet with lemongrass crust, warm citrus salad with fennel, orange and basil emulsion ~per guest Grimaud Farm duck breast crusted with a dragée nougatine, ginger rhubarb marmalade and baby turnip ~per guest Local black cod with grilled hearts of palm, Asian pear and celery salad, sweet chili and young ginger condiment, side of basmati rice ~per guest Sautéed wild striped bass filet served with seafood Bomba Callaspara rice, red bell pepper coulis ~per guest Sautéed local black cod fish, spring onion and fresh fava beans, fennel and Chardonnay nage infused with candied lemon peel and thyme ~per guest Spring VEGETARIAN MAIN COURSES Sweet English pea risotto with chervil, sweet gem lettuce and parmeasan foam ~per guest Chanterelle and porcini tortellini, vegetable broth and sauteed spinach ~per guest Yukon gold potato gnocchi with spring garlic and ramps, Italian parsley coulis ~per guest House-made ricotta, spinach and basil ravioli, baby artichoke and spring vegetable broth infused with lemon and basil ~per guest SWEET ENDING COLLECTION Spring Cheese Courses Intermezzo Collection	RECEPTION Displays Displays Chef selction of antipasto featuring some of the best salumi and traditional Italian starters, served with foccacia, extra virgin olive oil, and aged balsamic vinegar ~per guest Finger sandwich display: Manhattan club with dungeness crab meat, club sandwich with grilled chicken breast, smoked salmon and egg salad ~3 pieces per guest~ Artisan Cheeses DISTINCTIVE - Selection of artisanal cheeses to include: Baserri Truffle Tremor, Bayley Hazen Blue, Winnimere, Appalachian, Mountaineer, Cameo, Bijou, Bonne Bouche, Inverness, Fourme d'Ambert, St. Nectaire, Manchego Pasamontes and Fiore Sardo - Served with Marshall's Farm Honey comb, marcona almonds and sliced La Saison date wheel ~ per guest ULTRA LUXE - Selection of local cheeses to include: Mt. Tam, Red Hawk, Carmody, Pepato, Petit Frere, Humboldt Fog, Triple Creme Brie, Nicasio Square, Laura Chenel's Chevre and Original Blue Wheel ~per guest SUSHI & SASHIMI DISTINCTIVE - Sushi, sashimi and rolls featuring toro, uni, bluefin tuna, yellowfin tuna, salmon and yellowtail ~ per guest ULTRA LUXE - Sushi, sashimi and rolls featuring yellowfin tuna, salmon and yellowtail ~ per guest LUXE - California style rolls featuring crab, tuna and vegetarian rolls ~ per guest Cold Canapés COLD CANAPE AND CRUDO COLLECTION DISTINCTIVE ~each Hot Canapés Hot Canapé Collection DISTINCTIVE Savory macaron lollipop with caviar Presidente Alverta and citrus cream Kuwamoto oyster with yuzu tobiko and cucumber/vodka geleé ~each Reception Stations Sashimi DISTINCTIVE - Sushi, sashimi and rolls featuring toro, uni, bluefin tuna, yellowfin tuna, salmon and yellowtail ~per guest ULTRA LUXE - Sushi, sashimi and rolls featuring yellowfin tuna, salmon and yellowtail ~per guest LUXE - California style rolls featuring crab, tuna and vegetarian rolls ~per guest DIM SUM BEEF MEDITERRANEAN PORCHETTA TACOS AND CARNITAS RAVIOLI RISOTTO AND PASTA ARTISAN CHEESE MONGER DISTINCTIVE: - Selection of artisanal cheeses to include: Baserri Truffle Tremor, Bayley Hazen Blue, Winnimere, Appalachian, Mountaineer, Cameo, Bijou, Bonne Bouche, Inverness, Fourme d'Ambert, St. Nectaire, Manchego Pasamontes and Fiore Sardo - Served with Marshall's Farm Honey comb, marcona almonds and sliced La Saison date wheel ~per guest ULTRA LUXE: - Selection of local cheeses to include Mt. Tam, Red Hawk, Carmody, Pepato, Petit Frere, Humboldt Fog, Triple Creme Brie, Nicasio Square, Laura Chenel's Chevre and Original Blue Wheel ~per guest The Dumpling Experience Dessert Collection Dessert Displays Chef's selection of Petit fours ~based on 3 per guest~ Selection of assorted pastry cakes to include: opera, pear tart with almond cream, tiramisu, New York cheesecake, Tutti Frutti layered cakes, bombolonis ~based on 3 per guest~ Pastry chef's selections of homemade candies to include: soft caramel, Guimauve French style marshmallows, assorted pâte de fruit, nougat ~based on 3 per guest~ Miniature cupcake collection ~based on 3 per guest~ Chef Attended Dessert Tables ST. REGIS FLOAT & ICE CREAM PARLOR Mini soda floats and mini ice cream cones made with infused syrups and house made ice creams and sorbets ~based on 2 per guest~ ~per guest CHOCOLATE LOLLIPOPS Make your own lollipops - various flavors of ganache made with Valrhona™ chocolate, assorted toppings to dip ~based on 2 per guest~ ~per guest
COCKTAIL Beverage Collection Luxe Collection Ultra-Luxe Collection Cordials and Liquors Domestic beer Local Crafted Beer Imported beer Specialty Cocktails Cash Bar St. Regis Luxe Collection St. Regis Ultra-Luxe Collection Specialty Bar Bloody Mary Specialty Bar The red snapper The bloody amigo The bloody sunshine The great wall bloody mary The capital mary The Marilyn Monroe The Golden Gate mary Sake Specialty Bar St. Regis Martini Collection Wines wine - white Sparkling Wine & Champagne Larent Perrier™, Grand Siecle, Grand Cuvée, NV Champagne Henroit Rose™, Reims, France, NV Champagne Canard Duchêne™, Brut, "Cuvée Leonie" Ludes, France, NV Roederer Estate™, Anderson Valley, L’Ermitage, Brut, 2002 Domaine Chandon™ Brut Classic, NV Iron Horse™, Green Valley, Brut, 2006 Mumm™ Brut Prestige, Napa Valley, NV Charles de Fere™, Brut, "Cuvee Jeane Louis" Sauvignon Blanc Matanzas Creek™, Sonoma Valley, 2010 Starmont™, Napa Valley, 2010 Long Meadow Ranch™, Rutherford, Napa Valley, 2010 Mutua Valley™, Marlborough, New Zealand, 2011 Kim Crawford™, Marlborough, New Zealand, 2011 Chardonnays Flowers™, Sonoma Coast, 2008 Far Niente™, Estate Bottled, Napa Valley, 2009 Beringer™, Private Reserve, Napa Valley, 2010 Landmark™, Overlook, Santa Barbara County, 2009 Expression 39 Chardonnay™, Sonoma Coast, 2009 Fleuron™, Saint Helena, 2010 Chateau Ste Michelle™, "Indian Wells," Columbia Valley, 2008 Magnolia Grove™, California, 2010 Lander-Jenkins Vineyards™, Spirit Hawk, Sustainably Grown, 2010 Other White Varietals Conundrum by Caymus™, California Blend, 2009 Hendry Vineyard™ Albarino, Napa Valley, 2010 Santa Margarita™ Pinot Grigio, Alto Adige, Italy, 2010 Chateau Ste Micelle™, Eroica, Riesling, Columbia Valley, 2010 Saint M™ Riesling, Mosel, 2010 Bollini™ Pinot Grigio, Trentino, Italy, DOC Hendry Vineyard™ Pinot Gris, Napa Valley, 2010 Beringer™ White Zinfandel, 2009 Dessert Wine (.375) Raymond™, Eloquence, Late Harvest Chardonnay, Napa Valley, 2005 Arrowood Late Harvest Riesling™, Alexander Valley, 2005 wine - red Pinot Noir Etude™, Estate Grown, Carneros, 2008 Robert Sinskey™, Aries, Los Carneros, 2009 Robert Stemmler™, "Nugent", Carneros, 2009 Expression 44 Pinot Noir™, Eola-Amity Hill, 2010 Foley Estates™, Santa Rita Hills, 2008 MacMurray Ranch™, Sonoma, 2009 DeLoach™ Sonoma, 2009 Merlot Nickel & Nickel™, Harris, Oakville, Napa Valley, 2007 Mantanzas Creek™, Sonoma Valley, 2006 Wild Oak by St. Francis™, Sonoma County, Merlot, 2004 Swanson Merlot™, Oakville Estate, Napa Valley, 2007 Cellar No.8™, California, 2008 Cabernet Sauvignon & Blends Shafer™, Hillside Select, Stag's Leap District, 2007 Shafer™ One Point Five, Stag's Leap, 2008 Nickel & Nickel™, Sullenger, Napa Valley, 2006 Hendry Vineyard™ HRW, Napa Valley, 2007 Stag's Leap Red Table Wine™, St. Regis San Francisco Blend, Napa Valley, 2008 Ancient Peaks™, Margarita Vineyard, Paso Robles, 2009 Newton™, Red Label, Napa Valley, 2008 Lander-Jenkins Vineyards™, Sustainably Grown, 2009 Magnolia Grove™, California, 2010 SYRAHS AND ZINFANDELS Dashe™ Dry Creek Zinfandel, Sonoma, 2009 Napa Cellars Syrah™, Napa Valley, 2003 Predator™, Old Vine Zinfandel, Lodi Appellation, 2010	Specialty Menus Artisanal Cheese Course St. Pat - Cowgirl Creamery™, Pasteurized Cow O'Bannon™ - Capriole Dairy, Pasteurized Goat Loma Alta™ - Nicasio Valley Cheese Co, Pasteurized Cow Ewe's Blue™ - Old Chatham Sheepherding Co, Pasteruirized Sheep Tome des Recollets™ - French, Cow and Goat Tarentaise™ - Thistel Hill Farm, VT,Cow Inverness - Cowgirl Creamery, Cow Nancy's Camembert™ - Hudson River Valley, NY, Cow and Sheep St. Regis Wedding Cake Collection Cake Flavors Fillings Frostings Enrobing Croque en Bouche Suggested Combinations Fall Winter Above and Beyond Admin 2
Chef Executive Chef Paul Piscopo	AV Audio-Visual and Lighting


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