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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 Breakfast Table Stations Omelet and Eggs -"Your Way" Served with Cow Girl Creamery™ cheeses, Fra'Mani™ cured meats, 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 Boxed Continental 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 In house smoked mixed nuts ~per pound All natural California granola bars ~per dz 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 LIVING WELL - All natural California power bars - Sliced seasonal fresh fruit - Organic fruit yogurts - Organic iced green tea ~per guest FAST LANE - Grab and go house smoked nuts - Grab and go assorted beverages - Grab and go mini Charles™ chocolate bars ~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 b3ack ~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 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 item	LUNCH Working Luncheon Collection Ultra Luxe Grab and Go Luncheon 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 Fall South of Market Box Luncheon Luncheon Collection Fall Soups Seasonal Salads Luncheon Main Course Collection Grass fed beef tenderloin, truffled celeriac mousseline, porcini and garlic confit ravioli, black peppercorn and cognac sauce ~per guest Seared Creekstone™ beef sirloin, shallot compote, fall vegetable and Alsatian™ potato quenelle ~per guest Natural beef short ribs braised with Malbec™ red wine, spaetzel and seasonal mushrooms, Marchande de vin™ butter ~per guest Gingerbread spice and honey glazed moulard duck breast, creamy Valsugana polenta, date mosseline, red wine braised cabbage, sauce bigarrade ~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, orabge and basil emulsion ~per guest Seasonal snapper with crusted fennel and Yukon gold potato, Mediterranean fish sauce with garlic rouille ~per guest Pan seared monkfish tail, Arborio rice "Façon Soubise" with Italian parsley both and onion sprouts ~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 cod fish, fresh shelling beans, Spanich chorizo, shellfish and saffron butter sauce ~per guest Vegetarian Main Course Acquerello aged risotto with local chanterelle mushrooms, charred bread jus and bread tuile ~per guest Red beet and Laura Chenel™ goat cheese ravioli, sage infused brown butter, chesnut and baby Chiogga beets ~per guest Yukon gold potato gnocchi with acorn squash, American black walnut cream and roasted pear ~per guest House-made ricotta, spinach and basil ravioli, baby artichoke and fall vegetable broth infused with lemon and basil ~per guest Sweet Endings Collection Grab and Go ULTRA LUXE GRAB AND GO LUNCHEON
DINNER Dinner Table Collection BORA BORA/ PRINCEVILLE Singapore/ Beijing MEXICO / PUNTA MITA MALLORCA/ ROMA Local Farmer's Market/ A Taste of Fall Plated Dinner Collection Fall Dinner Starters Crepe purse of braised moulard duck leg with tomato confit and porcini, frisée and hazelnut, apple cider vinaigrette Half lobster with sautéed spinach and seasonal wild mushroom, "Façon Thermidor" with Béarnaise sauce Poached flat iron steack, "pot au feu style," micro greens salad, horseradish and red beet ketchup Seafood and cauliflower "Cheutreuse" with red spot prawn, bay scallops and poached Walker's Creek™ oysters, caviar lemon cream FALL SOUPS FALL SALADS FALL MAIN COURSE COLLECTION Grass fed beef tenderloin, truffled celeriac mousseline, porcini and garlic confit ravioli, black peppercorn and cognac sauce Seared Creekstone™ beef sirloin, shallot compote, fall vegetable and Alsatian potato quenelle Natural beef short ribs braised with Malbec™ red wine, spaetzel and seasonal mushrooms, "Marchand de vin™" butter Gingerbread spice and honey glazed moulard duck breast, creamy Valsugana polenta, date mosseline, red wine braised cabagge, sauce bigarrade Rosted grouper filet with lemongrass crust, warm citrus salad with fennel, orange and basil emulsion Pan seared monkfish tail, Arborio rice "Façon Soubise" with Italian parsley both and onion sprouts Local black cod with grilled hearts of palm, Asian pear and celery salad, sweet chili and young ginger condiment, side of basmati rice Free range organic chicken breast, cream of spinach and basil, crunch potato galette, chicken jus Seasonal snapper with crusched fennel and Yukon gold potato. Mediterranean fish sauce with garlic rouille Sautéed cod fish, fresh shelling beans, Spanish chorizo, shellfish and saffron butter sauce FALL VEGETARIAN MAIN COURSES Acquerello aged risotto with local chanterelle mushrooms, charred bread jus and bread tuile Red beet and Laura Chenel™ goat cheese ravioli, sage infused brown butter, chestnut and baby Chiogga beets Yukon gold potato gnocchi with acorn squash, American black walnut cream and roasted pear House-made ricotta, spinach and basil ravioli, baby artichoke and summer vegetable broth infused with lemon and basil SWEET ENDING COLLECTIOn Fall 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 ~serves 50~ Sushi, sashimi, and chef selection of roll display ~4 pieces 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 cheese tray served with fresh seasonal fruits, sliced baguette and cranberry walnut bread, homemade organic grain crackers, quince paste, and Dalmatia orange and fig spread ~serves 50~ Seasonal selection of organic vegetables, individually served with assorted dips Cold Canapés COLD CANAPE AND CRUDO COLLECTION Hot Canapés Hot Canapé Collection Reception Stations Sashimi DIM SUM MEDITERRANEAN PORCHETTA BEEF RAVIOLI RISOTTO 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 and Lite beer Local Crafted Beer Imported beer 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 Beer Collection from around the world Wines wine - white Sparkling Wine & Champagne Larent Perrier™, Grand Siecle, Grand Cuvée, NV Champagne Canard Duchêne™, Brut, "Cuvée Leonie" Ludes, France, NV Bollinger Special Cuvée™, Brut, Aÿ, NV Roederer Estate™, Anderson Valley, L’Ermitage Brut, 2002 Iron Horse™, Green Valley, Brut, 2006 Domaine Chandon™ Brut Classic Mumm Napa™ Brut Rose, NV Charles de Fere™, Brut, "Cuvee Jeane Louis" Sauvignon Blanc Matanzas Creek™, Sonoma Valley, 2010 Craggy Range Sauvignon Blanc™, Martinborough, New Zealand, 2010 Markham™, Napa Valley, 2009 Ferrari-Carano Fumé Blanc™, Sonoma County, 2010 Brancott™, Marlborough, New Zealand, 2009 Chardonnays Flowers™, Sonoma Coast, 2008 Far Niente™, Estate Bottled, Napa Valley, 2009 Ramey™, Russian River Valley, 2008 Saintsbury Unfiltered™, Carneros, 2009 Landmark™, Overlook, Santa Barbara County, 2009 Jordan™, Russian River Valley, 2009 Expression 39 Chardonnay™, Sonoma Coast, 2009 Frie Brothers™, "Reserve," Russian River Valley, 2008 Carpe Diem™, Firepeak Vineyard, Edna Valley, 2007 Sterling, Vintner's Collection™ Limited Release, Central Coast, 2009 Lander-Jenkins Vineyards™, Spirit Hawk, Sustainably Grown, 2010 Other White Varietals Conundrum by Caymus™, California Blend, 2009 Hugel Gewürztraminer™, Alsace, France, 2006 Bolini Pinot Grigio™, Trentino, Italy, 2009 Trinity Oaks™ Pinot Grigio, 2008 Sycamore Lane™, White Zinfandel, 2008 Dessert Wine (.375) Raymond™, Eloquence, Late Harvest Chardonnay, Napa Valley, 2005 Arrowood Late Harvest Riesling™, Alexander Valley, 2005 Robert Pecota Winery™, Late Harvest Moscato d’Andrea, Napa Valley, 2002 wine - red Pinot Noir Robert Stemmler™, "Nugent", Carneros, 2009 Expression 44 Pinot Noir™, Eola-Amity Hill, 2010 Saintsbury™, Carneros, 2008 Foley Estates™, Santa Rita Hills, 2008 MacMurray Ranch™, Sonoma, 2009 Robert Mondavi™, Private Selection, 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 Beaulieu Vineyard™, Napa Valley, 2006 Red Diamond Winery™, Washington State, 2007 Cabernet Sauvignon & Blends Nickel & Nickel™, Sullenger, Napa Valley, 2006 Jordan™, Sonoma County, 2006 Newton Unfiltered™, Napa Valley, 2008 Artesa™, Napa Valley, 2006 Markham™, Napa Valley, 2008 Stag's Leap Red Table Wine™, St. Regis San Frnacisco Blend, Napa Valley, 2008 Simi™, Alexander Valley, 2007 Alexander Valley Vineyards™, 2009 14 Hands™, Washington, 2006 Ancient Peaks™, Margarita Vineyard, Paso Robles, 2009 Lander-Jenkins Vineyards™, Sustainable Grown, 2009 SYRAHS AND ZINFANDELS Grgich Hills™, Zinfandel, Estate Grown, 2008 Collier Winters Private Reserve Zinfandel™, Dry Creek Valley, 2005 Napa Cellars Syrah™, Napa Valley, 2003	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
Chef Executive Chef Romuald Feger	AV Audio-Visual and Lighting


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