Caribe Hilton Flavors Menu 2024

FLAVOR R OUR STORIES — PUERTO RICO

TASTE EXPLORE ENGAGE TOAST

// 2024

CITY FLAVORS:

CURATED MENUS & EXPERIENCES DISTINCTIVE PUERTO RICAN DELICACIES SWOON-WORTHY “ACTION” STATIONS BREAKFAST BUFFETS THAT PUT ENERGY INTO YOUR DAY

FEAST LIKE A LOCAL: WHERE CHEFS EAT IN COLOR

SPRING // SUMMER 2019 • 1

STORIES STORIES&&MENUS MENUS of ofPuerto PuertoRico Rico

Table of Contents taste explore engage toast

3

| Important Things to Know

5

| Executive Chef Hector Prieto “Food Is What Brings Us Together”

7

|

14 | Collaboration: Local, Sustainable, Community 15

| TripBREAKS

18 | GreatfulBREAKS 19

| Meet with Purpose

22 | Mindful Eating Breaks 23 | À La Carte Break Selections 25 | Banquet Chef Luis Melendéz La Luz's “Let it Marinate for Two Days; It’s the Puerto Rican Way”

everyone involved.

29 | Taste Puerto Rico Experience Lunch Monday Fort San Felipe 32 | Taste Puerto Rico Experience Lunch Tuesday Salsa Music Vibe 33 | Taste Puerto Rico Experience Lunch Wednesday - Enjoy! Life Is Good 36 | Taste Puerto Rico Experience Lunch Thursday - Calle Loíza 37 | Taste Puerto Rico Experience Lunch Friday Enjoy Live 40 | Taste Puerto Rico Experience Lunch Saturday - Coast Trip

taste, explore, engage and toast.

42 | Taste Puerto Rico Experience Lunch Sunday - Old San Juan 43 | Plated Lunch 45 | PR by Night Street Food Stories 53 | Unique Stations

attendees.

55 | 57 | Plated Dinners 60 | Bar Packages

just for you in a space only a Hilton can provide.

61

| Wine Selections

No added gluten events beyond the 90 minutes.

Vegan Vegetarian

2

SPRING // SUMMER // 2019 2024•• 31

Important Things to Know 1. Taxes and Service Charge: The combined gratuity and service charge for your Event will be added to your account. The combined charge is equal to 24% of the food & beverage total, plus applicable commonwealth and/or local taxes, currently at 6% state tax on prepared food and non-alcoholic beverages, 10.5% state tax on alcoholic beverages and other miscellaneous services and an additional 1% municipality tax on all charges. A portion of this combined charge (15%) is a gratuity and will be fully distributed to servers, bussers and/or bartenders assigned to the Event. The remainder of the combined charge (9%) is a service charge that is the property of Hotel to cover discretionary and administrative costs from your Event. We will endeavor to notify you before your Event of any

on the day of your Event

2. Expected Attendance and Final Guarantees: Expected attendance numbers (noted as EXP on the Banquet Event Orders) for your events must be submitted by 12:00pm, local time, 10 business days prior to the first scheduled event. Final guarantees (noted as GTD on the Banquet Event Orders) are due by 12:00pm, local time, three business day prior to the first scheduled event and cannot be reduced after this time. For events occurring on Monday, Tuesday or Wednesday, guarantees are due the previous Friday by 12:00pm. If final guarantees are not received, the expected attendance numbers will be the basis for billing purposes.

Final guarantees are to be within 10% of the expected attendance numbers or additional charges will apply. If a final guarantee is reduced by more than 10% of the expected attendance number, the hotel will add a supplemental charge equal to the menu price per person multiplied by th

nce between the expected attendance

less 10% and the final guarantee. If a final guarantee is increased by more than 10% of the expected attendance, the hotel will add a supplemental charge to cover rush orders and overtime equal

3. Labor Charges:

7. Audio-visual and Lighting:

Chefs for food stations (carving, omelet, etc.):

Caribe Hilton is pleased to offer Encore Group (USA) LLC

$300.00 per chef. One (1) Chef per 75 Guests.

as the Hotel’s exclusive in-house event technology

Bartender labor: $300.00 per attendant.

company. Although the Hotel does not require Groups to use Encore for their audio visual requirements, Groups

Staffing for bars: One bartender per 75 Guests.

agree to allow Encore to submit a competitive bid for

Labor charge for food and beverage events with fewer than 25 Guests on buffets: $250.00.

consideration.

Additional labor charges may apply for additional services requested, event changes made less than 48 hours in advance or for extraordinary cleaning required by use of glitter, confetti or similar items.

4. Security Requirements: Hotel reserves the right, based on its reasonable judgment, to require you to retain security personnel from the hotel at an additional cost, in order to safeguard Guests or property in the Hotel.

Any security personnel retained by you must be at your own expense and from a licensed security company that meets the minimum standards established by hotel, including insurance and indemnification requirements, and at all times remains subject to hotel’s advance approval.

5. Pricing: All menu prices and items are subject to change until such a time as Banquet Event Orders (BEOs) have been signed and returned.

6. Food and Beverage Policies: Due to licensing requirements and quality-control issues, all food and beverage to be served on hotel property must be supplied and prepared by hotel and may not be removed from hotel property.

Alternate menu selections (vegetarian, etc.) will be deducted from the total guarantee. Should either the number of alternates or the designated entrée not be adequate in amount, you will be asked to confirm in writing whether or not to incur the additional cost of preparing more entrées or alternates. Note that consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

8. Displays, Decorations and Entertainment:

10. Hotel Security : Hotel does not provide security in the meeting and event space and all personal property left in the meeting or event space is at the sole risk of the owner. You agree to advise your attendees and Guests that they are responsible for safekeeping of their personal property. You may elect to retain security personnel from the hotel at an additional cost, to safeguard personal property in the meeting and event space

All displays, exhibits, decorations, equipment and musicians/entertainers must enter the hotel via the loading dock. Delivery time must be coordinated with the hotel in advance. Special ingress and egress, insurance and security requirements may apply in the case of events with decor, sets, special lighting or special sound.

Consult with your Catering and Event Manager prior to finalizing such arrangements. Nothing may be attached to the walls and ceilings. A walk-through is to be arranged with a designated person and hotel representative after the dismantling. You are responsible for obtaining all applicable fire marshal approvals or permits required for your event. You are also responsible for obtaining all required ASCAP or BMI licenses for entertainment or music performances at your event.

9. Event Equipment: Open flames, confetti, pyro-technics, smoke machines, bubble-blowers, haze or snow are not allowed.

Should any of the above be used, the Hotel will be applying fees to cover any damage to the property and/or additional labor costs.

After the end of each event, all equipment must be removed from the venue immediately to allow our Team to clean and set up for the next event

to 15% of the menu price multiplied by the ence of the final guarantee and the expected attendance plus 10%. Additionally, the contracted menu items may not be available for the additional added Guests. You will be charged for the final guarantee or number of Guests served, whichever is greater. Hotel will only prepare food based on the final guarantees, and will not set rooms (noted as SET on the Banquet Event Orders) for more than 3% over the final guarantees.

//2024 • 4

Food Is What Brings Us Together Born in Rio Piedras, Puerto Rico, I was always fascinated by how a shared meal could change the energy in the room as everyone connected around the table.

Growing up around my grandparents, while my grandfather spent most of his time out on the farm, my grandmother focused on cooking – thoughtfully preparing every meal. It was the place to be where my family and friends could gather together to disconnect from the hustle and bustle of reality for a brief moment of welcome respite.

Chef Hector Prieto's career path has taken him to kitchens in California, New York, Washington, Maryland, Florida, Santo Domingo and Panama. His favorite ingredients center around pork and steak, sweet potato, passion fruit, mango and soursop, with Pitorro Glazed Pork Belly with Sweet Potato Purée, Mango Relish and Salted Port Rind being one of his signature dishes.

High-profile guests, such as the King & Queen of Spain, the last three Governors of Puerto Rico, Chayanne and Luis Fonsi have tasted his culinary creativity.

Learning from my grandmother’s talents, I was inspired to get my first job in a restaurant, cleaning and helping with basic kitchen duties at the age of 14. Little by little, I worked my way up to a full-time position at the restaurant, and my culinary journey was well on its way. 25 years later with a degree from the International Kitchen at San Juan Hospitality School, I now find myself leading the culinary vision of one of Puerto Rico’s most iconic and historic resorts – Caribe Hilton.

When I’m not in the Caribe Hilton kitchen, I enjoy volunteering for the Boys and Girls Club as well as working with my brothers to prepare and deliver food as well as basic necessities to the homeless.

5

SPRING // SUMMER 2019 • 7

Make It a Tasty and Toasty Beginning

Breakfast Minimum of 25 people. Maximum of 90 minutes of service.

Old San Juan Sandwich mallorca, ham, cheddar cheese, coated with powdered sugar orange juice | assorted seasonal sliced fruits |

BREAKFAST MENUS

SUNNY SIDE OF THE DAY STARTS WITH BREAKFAST

sliced breads, muffins, breakfast breads: banana, corn, lemon | jams, butter and cream cheese | peanut

Santurce Sandwich

butter | individual plain and flavored yogurts |

local bread, omelet, bacon, American cheese

old-fashioned oatmeal

| croissants | assorted

individual cereals (including

), toppings and milks |

regular and decaffeinated coffee, tea service

Cordillera Wrap whole-wheat tortilla, vegan sausage, egg whites, spinach, baked peppers, herb sauce

choice of two juices | choice of scrambled eggs

Caribe Wrap

or hard boiled eggs | whole-grain breads, multigrain

scrambled eggs, potatoes, sautéed onions, cheddar

bagels | assorted breakfast pastry (including low-fat

cheese

and gluten-free) | housemade jam, butter and cream cheese | peanut butter | sliced fruits | individual Greek and low-fat yogurt | old-fashioned oatmeal overnight quinoa or chia-seed fruit parfaits granola | fresh berries

|

|

| regular and low-fat

milks | regular and decaffeinated coffee, tea service

* Please inform us if anyone in your party has any dietary restrictions in advance.

7

SPRING // SUMMER 2019 • 13

BREAKFAST MENUS

Breakfast

Sides Skillet Potatoes caramelized onions, fresh herbs

of service.

Potatoes and Sweet Plantain Hash onions, peppers

Included in all buffets:

Coconut Cornmeal coconut milk, cinnamon, lemon

Select two juices: orange, grapefruit, passion fruit,

Hot Oatmeal

Minimum of 25 people. Maximum of 90 minutes

pineapple, guava, mango | regular and decaffeinated coffee, tea service | low-fat and

Choice of Two Breakfast Meats

gluten-free assorted breads and pastries | jams,

applewood smoked bacon, canadian bacon, chicken apple sausage, grilled chorizo, plant-based sausage, turkey sausage

butter and cream cheese | peanut butter | individual plain and flavored yogurts | assorted individual cereals (including gluten-free), toppings and milks

Hot Entrées

Reserve Buffet Two hot entrées, two sides

Choice of Scrambled Eggs or Egg Whites Ham & Cheddar Scrambled Eggs Vegetable Scramble tomatoes, onions, parsley

Posh Buffet Three hot entrées, two sides

Spanish Fritatta potatoes, onions, parsley Hard-Boiled Eggs Buttermilk Pancakes sweet butter, warm maple syrup Cinnamon French Toast pineapple-rum sauce

14

Action Station Enhancements Requires $300 Chef Attendant fee per station.

Omelette station

/

BREAKFAST MENUS

Plated Breakfast

Minimum of 25 people. Maximum of 90 minutes of service.

Plated breakfasts include orange juice, regular and decaffeinated coffee, tea service.

San Juan Scrambled Eggs cheese, herbs, breakfast potatoes, pork sausage or bacon

Goat Cheese Fritatta fresh goat cheese, asparagus, charred tomatoes

Caribe French Toast sausage or bacon

ENHANCEMENTS: Choice of: sliced fruits | parfaits

RISE & SHINE

WITH FRESH-TO- PLATE DISHES

11

SPRING // SUMMER 2019 • 17

Collaboration: Local, Sustainable, Community "I like to keep up with the times and trends. What’s right, what’s healthy. What I like is the real thing, raw, pure and unmodified. At Caribe Hilton we will be working with great producers and local farms. Giving back and helping to sustain the local economy is essential." - Banquet Chef Luis Meléndez

“Supporting local farmers and the local economy is good business. As the demand grows, the economy will grow. This translates into more people having jobs. And we will have a great product with local elements.”

- Chef Luis

Our menus will be with the times —

It was destroyed after the hurricane

rabbit and lamb. They also participate in

seasonal, modern, sustainable, local. We

but in only two years the sector has

co-operative agriculture with small local

hope to have our own garden at the

rebounded and flourished.

farms.

in the kitchen. It would be wonderful to

Caribe Hilton has identified a number of

Atenas Pineapple Farm in Manatí is 500

ent Team Members working

local farms who will supply the produce

acres of pineapples on the north coast

for our menu proposal.

of the island. Led by Sheila Hernández,

hotel, so we can use our own produce

the garden, learning about agriculture and adding value to what we do here and what we want to achieve.

the Executive Director, it started We are proud to share our local farm

as an initiative led by Manatí local

stories:

government. Empty, undeveloped land

After Hurricane Maria, Puerto Rico had

was turned into a market opportunity

to find a new approach to daily life and

El Josco Bravo is an agroecology farm,

and now produces the famous

business development. Caribe Hilton,

located in the mountains of Toa Alta, led

pineapple juice, Lotus.

a landmark of the local economy, had

by young agronomist Ian Pagán Roig. It

to do the same. Our hotel’s rebuilding

will grow a great variety of produce on

Martex Farms is a local company and

has had a direct impact in San Juan as

27 hectares and will teach agriculture

farm located on the south coast of the

it is one of the island’s most successful

to people who will become advocates

island in Santa Isabel and Juana Díaz.

businesses since the 1950s. If Caribe

for developing the local agriculture. The

Martex grows, processes, packages and

Hilton is doing well, Puerto Rico will

classe

100 spots.

ships tropical fruits and plants.

do well.

18

Frutos del Guacabo is a farm in Manatí.

Our culinary team will integrate many

Puerto Rico is getting better. Great

They are one of Caribe Hilton’s new

local products, such as a special

business models and opportunities

partners. Their beautiful and extensive

are springing up from the aftermath.

farm grows microgreens, kale, miniature

Agriculture is a particular success story.

lettuce and

rs meats such as

sausage with pineapple from Bayamón and artisan cheeses from Terruca, into Caribe Hilton’s menu.

// 2024 • 14

TripBREAKS

AM/PM BREAKS

Packaged breaks are a minimum of 25 people with service time of up to 45 minutes.

LOI

Loíza, Puerto Rico

• spiced green papaya and local white cheese • chicken kabobs • pimento cheese dip • corn fritters, calypso sauce • cheese and guava turnover

BUE

Buenos Aires, Argentina

• alfajores (butter cookies) • quince with cheese • caramelized onion and cheese empanadas • chistorra (spicy sausage) open-face sandwich

COZ Cozumel, Mexico

• cinnamon

BAR

Barcelona, Spain

• cinnamon churros,

shortbread

chocolate sauce

• croquettes

• escalivada (smoky

• red pepper, spinach

grilled vegetables)

quesadillas • tortilla chips, guacamole, pinto bean and pico de

prosciutto and manchego tartines • Spanish olives

gallo

15

SPRING // SUMMER 2019 • 21

GratefulBREAKS

Select five:

Packaged breaks are a minimum of 25 people with

Häagen-Dazs Pops

a service time of up to 45 minutes.

vanilla caramel almond | white almond | salted

“Donut” Ever, Give Up Break

Frozen Treats

caramel | chocolate | chocolate almond | frozen fruit juice “limber”

Select three: classic glazed | chocolate coconut | strawberry froot

Häagen-Dazs Ice Cream Cups

loops | oatmeal seeds | old fashioned | piña colada

cookies and cream | vanilla | chocolate | strawberry

glaze | sprinkles (chocolate or vanilla)

and cream | dulce de leche Nestlé La Frutta Bars

Cookie Jar Break

passion fruit | coconut | strawberry

Select three: salted caramel | besitos de coco | triple chocolate | dark chocolate chunk | lemon white chocolate | vanilla | macadamia | chocolate chip | cranberry | oatmeal raisin | salted pretzel nuts | peanut butter | protein chocolate

Because You Deserve it! Jar Break Select three: M&M’s | peanut M&M’s | Hershey’s Kisses | licorice | Red Vines | blow pops | candy corn | Snickers miniatures | trail mix | pepitas | almonds | pecans

Upgrade: ice cream carts (additional)

Meet with Purpose A new way to meet for an impactful return.

T HE S E DAY S attendees want more.

(Tell you something you don’t know, right?) More time for exercise during the meeting day, more fulfilling breaks and more kinds of foods that keep them energized, clearheaded and powering through the afternoon slump.

Planners choose from a selection of turnkey menus that pair healthy, energy-boosting meals with fitness, wellness or philanthropic activities.

Even more, these packages often reduce food waste, incorporate environmentally friendly solutions and meet social responsibility goals— important issues to people looking for more purpose from their meetings.

With Meet with Purpose, you can customize your own programs or select from proven ideas that elevate the overall meeting experience for a lasting WOW impression.

Here are just a few ideas Meet with Purpose brings to the table: Easy-to-implement, balanced menus • Infused fruit and herb water stations • Flavorful seasonal ingredients • Sustainable seafood selections • Vegetarian, vegan and no-glutenadded standard selections Fitness- and wellness-focused breaks • Instructor-led stretching activities • City walk/run routes via event app • Morning yoga, run and silent cardiodisco activities • Meditation areas with virtual-reality headsets and headsets with music • Standing table areas Philanthropic tie-ins • site activities arranged by hotel community projects manager Resource management and waste reduction • Paperless guest room check-in through Hilton Honors Digital Key • • Surplus supplies donated to local charities, arranged by hotel community projects manager • Recycling and responsible food waste management

19

// 2024 • 20

AM/PM BREAK MENUS

Mindful Eating Breaks Smarty Plants • peanut butter and mango energy bars • chia pudding, coconut milk, fruits • green pigeon pea hummus vegetable chips • Caribbean spiced nuts • vegetable crisps

AM Break • orange juice • assorted breakfast breads • local seasonal fruits and berries • individual fruit parfaits with , homemade granola and truffle honey

28

// 2023 • 22

À La Carte Break Selections

BREAK ENHANCEMENTS

Snacks • Freshly baked brownies • Freshly baked cookies • Whole fresh fruit • Granola bars, fruit bars, candy bars • Gluten-free KIND bars • Assorted ice cream bars • Local chips • Freshly popped popcorn • Assorted salted and spiced nuts and seeds • Vegetable crudité & spiced Greek yogurt ranch dip (serves 25) • Root vegetable chips and Sriracha Greek yogurt ranch dip (serves 15) • Corn tortilla chips, salsa and beans (serves 15)

Beverages • Regular coffee • Decaffeinated coffee • Hot tea • Iced tea or lemonade • Fruit or herb-infused water • Bottled fruit juices or iced teas • Vitamin waters • Sparkling mineral waters, plain & flavored • Coconut water • Assorted soft drinks • Bottled still water

23

SPRING // SUMMER 2019 • 31

STORIES of Puerto Rico

Let it Marinate for Two Days; It’s the Puerto Rican Way

Banquet Chef

LUIS MELÉNDEZ LA LUZ

THIS JOB HAS TAKEN ME to many places. There’s always a great cultural and recipe exchange with colleagues. I learn from them and in return, I teach them my recipes from Puerto Rico’s kitchen. The last time I was in the United States, collaborating with another hotel, I told my colleague that I’m from Puerto Rico. He said, “If I went to your home, what would you prepare, how would you surprise me?” “With a hamburger and hot dogs,” I joked.

It was the Team Members’ cafeteria, and I wanted

“No, I mean tell me about the local cuisine.” So I told

with each other about new things. The other day

him about our local produce such as breadfruit,

another colleague asked about Puerto Rico’s hot

to make lechón a la varita, but it was hard to find a whole pig, so we bought a pernil. We prepared a brine – to keep the meat moist – and a traditional Puerto Rican adobo seasoning. The guys were anxious to start cooking, and I had to explain that part of the process is to let the meat marinate overnight. I said, “If I was back home, this would marinate for two days.” This is the process for Puerto Rico’s great pork.

It came out tender, and the cuerito was very crisp and delicious.

This recipe exchange led to other shared recipes and consultations. We still keep in touch and consult

sauce. Puerto Rican spiciness is called pique, and mangos and the animals we eat. Pork and beef are very popular. fresh herbs and leaves. It’s usually found at roadside Pernil al horno (roast pork) is my favorite recipe to

stands. I bought a couple of bottles, mailed them to

share. When I was in New Orleans, working at a hotel,

my colleague, and he was amazed.

we had to prepare a special meal from Puerto Rico.

25 32

decaffeinated

SPRING // SUMMER 2019 • 33

WHERE I FEEL AT HOME… THE KITCHEN

LUNCH MENUS

by Chef Luis I started young in the kitchen. I was around 14 years old,

The Perfect Lechón a la Varita

peeling potatoes and onions at my parents' restaurant in Naguabo, Puerto Rico. I also cut meat while observing and learning the unique recipes of the region. Later on, when I was 16 years old, my parents changed from a restaurant to a butcher shop, where I also helped out and learned about experience for me. My parents did not want me to follow in their footsteps. So, I tried a career in management, but it wasn’t for me. I didn’t find myself there. The kitchen was my calling.

While I was in college, I also worked in hotels. That was when I decided to study culinary arts at Escuela Hotelera de San Juan, in Isla Verde. I learned the way of the kitchen there. I felt like a natural after working at my parents’ restaurant and butcher shop. I knew my way around. I knew the ingredients, products, food handling and processing, time and temperature management. I was successful. I also met my wife while studying at the Escuela Hotelera de San Juan. My first job in the hotel industry was at the Candelero Beach Resort in Humacao (now known as Palmas del Mar) in Humacao where I eventually became the Banquet Chef. I was on the right track.

experiences at hotels such as the Rio Grande Beach Club (currently Wyndham), El San Juan Hotel, Curio Collection by Hilton and The San Juan Water and Beach Club Hotel. When I was with Empresas Santana , I worked in manufacturing. I was the chef in charge of airline of diets based on patients. Later on, I transitioned to chain restaurants, which was a commercial experience. Now I’m back in hotels, where I should be, at Caribe Hilton.

You know you are in the right place when you feel

First, Let’s Brine •

1 gallon water

•

1 gallon apple cider vinegar

•

8 oz. of salt

•

25 lb. whole roasting pig

Mix the water, apple cider vinegar and salt together.

Place the pig in a container, then pour the brine over the pig. Cover and let the meat rest for 24 hours.

The next day, remove the pig from the container, dry and marinate it with the following ingredients:

Then Marinate •

8 oz. salt

•

4 oz. black pepper

•

8 oz. garlic

•

2 oz. cumin

•

2 oz. oregano

•

8 oz. annatto oil

Mix the marinade ingredients together. Place the pig in a container, then pour the marinade over the pig.

Cover and let the meat rest for 24 hours.

Roast the pig, constantly spinning, over a charcoal fire for six hours.

great, motivated and your kids are genuinely interested when they ask about your day. Caribe Hilton has an extraordinary positive atmosphere. There are set guidelines, roles and responsibilities, and I simply like how we work here. I feel proud of what we are doing.

// 2024• 28

Monday Fort San Felipe Taste PR Experience Lunch Minimum of 25 people. Maximum of 90 minutes of service.

Salads Watercress Salad pomegranate seeds, cucumbers, toasted pumpkin

Soup Local Root Vegetable Cream

Hot Mains Broiled Red Snapper creole sauce Roasted Pork vinegar, bay leaves, brined pork shoulder, caramelized onions

seeds, local white cheese, sugarcane vinaigrette

Honey Glazed Sweet Potatoes

Salted Cod Salad

Sides

avocado, red onions, tomatoes, potatoes, cabbage, vinegar, extra-virgin olive oil

Sandwiches and Wraps Chicken Breast Sandwich grilled chicken breast, tomatoes, pickled onions,

LUNCH BUFFET MENUS

Mamposteao Rice pink beans, ham, onions, peppers, cilantro Seasonal Steamed Vegetables Roasted Cauliflower

garlic aioli, brioche bun Classic PR Midnight Sandwich roasted pork, deli ham, Swiss cheese, sweet pickles, mustard, local bread (Cidrines)

Sweets • Flourless Chocolate Cake • Caramel Custard

Tuna Salad Sandwich tuna, shredded cabbage, cheddar cheese, tomatoes,

two salads | two sandwiches or wraps

baguette

two desserts

Garden Wrap baked eggplant, grilled red onions, roasted peppers,

two salads | two hot mains | two sides

smoked gouda, house pesto, flour tortilla

two desserts

World-Heritage Spanish Forts • Discover Old San Juan’s military

Include soup selection - additional

forts, San Felipe del Morro and San Cristóbal, designated World Heritage sites by UNESCO. It’s a must visit for all history aficionados.

And don’t miss our very own “garita” at the Caribe Hilton entrance.

• While in Old San Juan, stop at the famous El Jibarito restaurant on Calle Sol. Taste authentic local food, just like they make it in the country.

36

SPRING // SUMMER 2019 • 37

LUNCH BUFFET MENUS

Tuesday Salsa Music Vibe Taste PR Experience Lunch Minimum of 25 people. Maximum of 90 minutes of service.

Salads Iceberg Lettuce and Radicchio Salad

Soup Plantain Soup plantain chips

Hot Mains Roasted Chicken Caribbean rub Slow-Cooked Beef Stew potatoes, carrots, celery

grape tomatoes, diced cucumbers, corn, alfalfa, avocado dressing

Cassava Escabeche onion, garlic, peppercorns, cilantro

Boricua Elbow Pasta Salad peppers, onion, ham, cheddar cheese, parsley, mayonnaise dressing

Sandwiches and Wraps Beefsteak Wrap sautéed beefsteak, onions, apple vinegar, sweet plantains, cabbage, smoked tomato dressing,

Sides Oven-Roasted Broccoli garlic, thyme Roasted Vegetables Spanish Rice

wheat tortilla

Sweets Seared Coriander Tofu Sandwich

• Chocolate Rum Cake

arugula, tomato, red onions, tamarind barbecue

• Pineapple Upside Down Cake

sauce, brioche bun Grilled Chicken Wrap cheese, onions, pepitas dressing, spinach wrap

Let’s Dance Salsa!

Mahi-Mahi Sandwich

• Experience Puerto Rico through its

seared mahi-mahi, grilled onions, coleslaw, gruyere

people, delicious food and music.

Enhance your lunch with a basic (or advanced) salsa class right in our lobby or

cheese, caper relish, challah roll

two salads | two sandwiches or wraps two desserts

two salads | two hot mains | two sides two desserts Include soup selection - additional

meeting room. Your Event Manager can give you all the information to book a class.

• Don’t miss our live music evenings at Caribar. Your Event Manager can give you Caribar’s music schedule so your group can dance the night away.

38

// 2024 • 32

Wednesday Enjoy! Life Is Good Taste PR Experience Lunch

Soup

LUNCH BUFFET MENUS

Local Chicken Soup noodles, carrots, celery, ham, potatoes, cilantro

Hot Mains Almond & Herb Crusted Grouper tomato and olives sauce

Minimum of 25 people. Maximum of 90 minutes of service.

Salads

Fried Pork Tips black pepper brined pork shoulder, sautéed onions

Three Bean Salad

Moussaka

green pigeon peas, kidney beans, chickpeas, purple

onions, peppers, tomatoes, cilantro

onions, parsley, garlic vinaigrette

Sides Avocado Tomato Salad arugula, baby greens, tomatoes, red onions, cilantro, cucumbers, corn, citrus vinaigrette

Sandwiches and Wraps Lemon-Pepper Chicken Thighs Wrap grilled lemon chicken, baby arugula, tomatoes, herb aioli, flatbread wrap Roasted Pork Sandwich slow-cooked annatto marinated pork, roasted peppers, pineapple-mustard dressing, baguette Healthy Wrap peppers, beets, tomatoes, provolone cheese, bell peppers, lentil spread, whole-wheat wrap

Coconut Poached Cauliflower PR Rice with Onions onions, bacon, ham, sweet peas Haricots Verts julienned red onions, garlic, almonds

Sweets • Cinnamon Rum Bread Pudding • Tres Leches

two salads | two sandwiches or wraps two desserts

two salads | two hot mains | two sides two desserts

Include soup selection - additional

Enjoy! Life Is Good in Puerto Rico • Take a trip to El Yunque, our national tropical rainforest in Río Grande.

• Plan a Chef’s Table or special dinner with local produce from one of our local producers, Frutos del Guacabo, and learn about Puerto Rico’s farmto-table agriculture. Your Events Manager can coordinate the details.

33

SPRING // SUMMER 2019 • 41

LUNCH BUFFET MENUS

Thursday Calle Loíza Taste PR Experience Lunch Minimum of 25 people. Maximum of 90 minutes of service.

Salads

Soup Butternut Squash Soup

Hot Mains Seared Flank Steak chimichurri sauce Grilled Chicken Breast green peas, roasted red peppers

Arugula Salad crisp chickpeas, local white cheese, pickled onions,

Sweet Plantain Lasagna

tomatoes, mushrooms, cilantro-lemon vinaigrette

split pea, kale, cauliflower, tomatoes

Potato Salad

Sides

red bliss potatoes, onions, eggs, roasted red peppers,

Roasted Garlic Mashed Potatoes

apples, mayonnaise Pan-Fried Romanesco

Sandwiches and Wraps Caribbean Jerk Tuna Wrap

Vegetable Orzo

seared jerk tuna, onions, cucumbers, jicama slaw, cilantro, garlic aioli, tomato wrap

Sweets • Bienmesabe (pound cake, brandy, coconut curd,

Glazed Baked Ham Sandwich Virginia ham, sliced tomatoes, dill pickles, Swiss cheese, white cabbage, mustard, ciabatta roll

whipped cream) • Fresh Fruit Salad

Shredded Chicken Wrap

The Calle Loíza Experience • If you want to experience the urban, modern scene, head to vibrant Calle Loíza

braised chicken, Spanish rice, scallions, roasted corn,

two salads | two sandwiches or wraps

tomatoes, cilantro aioli, flour tortilla

two desserts

Baked Sweet Potato Wrap cress, cucumber, blue cheese, pickled onions, avocado mayonnaise, flour tortilla

two salads | two hot mains | two sides two desserts Include soup selection - additional

in Santurce. Experience the gastronomic diversity and eat where the locals eat. It is the trendiest area in San Juan.

42

// 2024 • 36

Friday Enjoy Live Taste PR Experience Lunch Minimum of 25 people. Maximum of 90 minutes of service.

Salads

Soup

LUNCH BUFFET MENUS

Cream of Taro Soup chopped cilantro

Hot Mains roasted pepper sauce Seared Salmon

Caesar Salad chopped romaine lettuce, charred grape tomatoes, shaved Parmesan cheese, crunchy chickpeas, Caesar

Potato Gnocchi

dressing

tomatoes, onions, carrots, extra-virgin olive oil, fresh herbs

Roasted Pumpkin Salad spinach, lentils, local white cheese, toasted pumpkin

Sides

seeds, tomatoes

Almond Pilaf Charred Asparagus

Sandwiches and Wraps Traditional PR Tripleta Sandwich

heirloom tomatoes Honey Glazed Sweet Potato

chicken, ham, marinated grilled cubed steak, Swiss cheese, potato sticks, cabbage, mayonnaise, ketchup, local bread (Cidrines) Grilled Chicken Sandwich

Sweets • Guava Shortbread • Mango Cheesecake

annatto-marinated chicken breast, alfalfa, tomatoes, pickled onions, Swiss cheese, herb aioli, ciabatta roll Caprese fresh mozzarella, basil, tomatoes, balsamic reduction,

two salads | two sandwiches or wraps

cilantro pesto, spinach tortilla

two desserts

Con Calma

Oregano Steak Wrap oregano-marinated flap meat, diced sweet plantains, romaine lettuce, cilantro herb sauce, tomato tortilla

two salads | two hot mains | two sides two desserts Include soup selection - additional

• Start the weekend with some great food and watch a foreign film at the nearby Fine Arts Miramar Cinema Café.

• Puerto Rico Museum of Contemporary Art (MAC), Museum of Art of Puerto Rico (MAPR), or the new Museum of Art and Design of Miramar (MADMi) or just explore the famous Calle Cerra, the new urban art neighborhood in Santurce.

37

SPRING // SUMMER 2019 • 45

LUNCH BUFFET MENUS

Saturday Coast Trip Taste PR Experience Lunch Minimum of 25 people. Maximum of 90 minutes of service.

Salads Seafood Salad

Soup Lentil Soup

Hot Mains Seared Grouper tomatoes, garlic, cilantro, extra-virgin olive oil Chicken Breast with Creamy Spinach Sauce Ratatouille

shrimp, conch, calamari, onions, peppers, tomatoes, olives, lemon, extra-virgin olive oil

Sides Garden Lettuce local lettuce, fried white cheese, almonds, chickpeas, charred tomatoes, soursop vinaigrette

Coconut Rice Steamed Vegetables Ripe Plantains

Sandwiches and Wraps Grilled Fish Sandwich grilled mahi-mahi, mango slaw, tomatoes, spicy mayonnaise, brioche bun

Sweets • Guava Paste and Local White Cheese • Chocolate Chip Brownie

Roasted Chicken spinach, caramelized peppers, gouda cheese, garlic sauce, brioche bun Egg Salad Wrap

two salads | two sandwiches or wraps two desserts

onions, celery, alfalfa, carrots, flour tortilla

Coast Trip $39++ per person • Enjoy the island’s east coast by planning a visit to Las Cabezas de San Juan

Pork Kebab Wrap onions, shredded cabbage, tomato, Emmental cheese, garlic aioli, garlic tortilla

two salads | two hot mains | two sides two desserts Include soup selection - additional

Nature Reserve in Fajardo for great sightseeing, kayaking and snorkeling.

46

// 2024 • 40

LUNCH BUFFET MENUS

Sunday Old San Juan Taste PR Experience Lunch

Mains

Minimum of 25 people. Maximum of 90 minutes of

Mojo Pork Loin

service. Includes artisan bread rolls and sweet butter.

“pique” aioli

Salads Local Baby Greens hierba buena vinaigrette Garbanzo and Bean Salad cilantro and passion fruit dressing Local Fruit Salad toasted coconut, anise honey

Sandwiches and Wraps Grilled Chiken Wrap

Seared Snapper lime and mango butter sauce Breast of Chicken “criolla” sauce

Sides “Achiote” and Pigeon Peas Rice Banana Leaf

chiffonade romaine lettuce, shaved Parmesan

Sweets

cheese, onions, pepitas dressing, spinach wrap

• Sweet Plantain in Almibar

Traditional Tripleta Sandwich chicken, ham, marinated grilled cubed steak, Swiss

• Arroz con Dulce • Guava and Cheese “Flan”

cheese, potato sticks, cabbage, mayonnaise, ketchup, local bread (Cidrines) Mahi-Mahi Sandwich

two salads | two sandwiches or wraps

seared mahi-mahi, grilled onions, coleslaw, gruyere

two desserts

cheese, caper relish, challah roll Caprese fresh mozzarella, basil, tomatoes, balsamic reduction, cilantro pesto, spinach tortilla

two salads | two hot mains | two sides two desserts Include soup selection - additional

42

// 2024 • 42

Plated Lunch Minimum of 25 people. Service time 90 minutes unless otherwise noted. Select one salad or soup, one entrée

LUNCH MENUS Entrées Grilled Honey Cilantro Chicken Breast mashed fried cassava, grilled asparagus, pearl onions, chicken jus

and one dessert.

Salad Starters Caesar Salad baby romaine lettuce, charred toy tomatoes, shaved

Roasted Chicken cilantro pilaf, thyme, Lilia spring onions, carrots, balsamic reduction

Parmesan cheese, croutons, lime dressing Tropical Salad cress, pickled onions, white cheese, avocado, grilled pineapple, citrus vinaigrette

Soup Starters Pumpkin Soup toasted pumpkin seeds Roasted Tomato Soup local white cheese, garlic, toasted pine nuts, basil oil

Desserts

Pork Loin Roulade roasted garlic mashed potatoes, charred leeks, patty pan squash, merlot sauce

Flank Steak oven-roasted potatoes, asparagus

Pan-Fried Grouper lime-scented basmati rice, roasted cipollini onions, garlic confit, herbs, honey-lime glaze

Mango and White Chocolate Cheesecake cardamom sauce, crunchy pistachios Chocolate Chip Banana Pudding vanilla sauce Lemon Panna Cotta cocoa nibs

Caserecci Pasta slow-roasted tomato, onions, celery, carrots, peas, basil

(

available)

Salad Entrées Grilled Salmon Salad

Expresso Créme Brulée

herb grilled salmon, garden greens, curly cucumbers,

macadamia nuts, berries

blistered tomatoes, olives, red wine-shallot vinaigrette Marinated Steak Salad Flank steak, spinach, baby new potatoes, black olives, red onions, pepperoncini, peppers, cotija cheese, mustard-chive vinaigrette

43

SPRING // SUMMER 2019 • 51

STATION MENUS

PR by Night Street Food Stories Minimum of 25 people. Service time of 90 minutes unless otherwise noted. Stations must be ordered for 90% of the guaranteed amount. We recommend ordering a minimum of two stations. Cocktail portions served.

Piñones, Carolina Reception Station chicken kebabs | pork kebabs| local barbecue sauce | guava barbecue sauce | green sauce | baguette |

Lote 23 in Santurce is the perfect example. choices, beautifully presented in a small space.

fried yucca slices

Guavate, Cayey oregano-annatto rubbed pork shoulder | blood sausage | pickled green banana | green pigeon rice

Salinas Reception Station fried mashed plantain and yucca mofongo | seafood stew | chicken in garlic sauce | fried pork bites | vegetable stew

Ashford Pizza Reception Station pepperoni | tomato and basil | carbonara | barbecue chicken | pulled pork and figs

45

SPRING // SUMMER 2019 • 53

PR by Night Street Food Stories

STATION MENUS

Minimum of 25 people. Stations must be ordered for 90% of the guaranteed amount. We recommend ordering a minimum of two stations.

Cocktail portions served.

Slider Bar Reception Station Select three: pork and sweet plantains | short ribs | crispy chicken | plant-based patty

Salad Station Select two: Garden Greens Salad cucumbers | local white cheese | red onions | avocado | roasted pumpkin | oregano-cilantro vinaigrette Caesar Salad romaine lettuce | kale | charred toy tomatoes | Parmesan cheese | croutons | lime Caesar dressing Baby Spinach Salad chickpeas | golden raisins | almonds | caramelized onions | white wine vinaigrette

Pasta Station Select two pastas: penne & tri-color rotini primavera | whole wheat |gluten-free penne rigate | linguini Select two sauces: alfredo | pomodoro | fresh tomoato | basil | olive oil | pesto parmesan cheese | garlic bread | bread sticks

Pasta Station Enhancements Add Salad Add Antipasto Add Chicken

47

SPRING // SUMMER 2019 • 55

STATION MENUS

PR by Night Street Food Stories

Mediterranean Mezze Display assorted flatbreads and grilled pita | split and chickpea hummus with

Seafood Display

(Subject to market availability.)

Select three or four:

tahini | basil-marinated bocconcini |

oysters, cocktail sauce | boiled

labneh | salami | artichokes |

shrimp, cilantro rémoulade | snow

Minimum of 25 people. Service time

cauliflower | olives | roasted peppers |

crab claws, mango-chili sauce |

of 90 minutes unless otherwise

tomatoes | baba ganoush |

conch and octopus salad |

noted. Stations must be ordered for

pomegranate

90% of the guaranteed amount.

assorted breads and crackers

We recommend ordering a minimum of two stations. Cocktail portions served.

Popcorn sea salt | cheese | sweet

Cheese & Charcuterie Display assortment of three cheeses served with assorted migas | soft crostini | grapes | crackers | olives | nuts dried fruits | honeycomb | seasonal fresh berries

Salsa & Guacamole Display Salsa selection: pico de gallo | serrano-cilantro | grilled corn Served with:

From The Earth Vegetable Display

guacamole, corn tortilla chips, plantain and root vegetable chips

Season’s best such as: carrots | celery | red peppers | grape tomatoes | cauliflower | broccolini | haricots verts | mushrooms | asparagus Select two: cilantro lime | tapenade | green pea pesto | dill pickle dip | cucumber and feta | lemon-pepper yogurt

56

// 2024• 50

STATION MENUS

PR by Night Street Food Stories Minimum of 25 people. Service time of 90 minutes unless otherwise noted. Stations must be ordered for 90% of the guaranteed amount.

We recommend ordering a minimum of two stations. Cocktail portions served.

Oriental Reception Station Beef Stir Fry Chicken Stir Fry Mixed Tofu Stir Fry steamed rice | green onion relish | Sriracha Rice Noodle Salad rice noodles | bean sprouts | almonds | Napa cabbage | cilantro | sesame-ginger dressing

Sushi Reception Station sashimi-grade fish | sushi | nigiri | sashimi

51

STATION MENUS

Unique Stations

Poke Bowl ahi-tuna

| salmon

Small Cold Bites | organic tofu

|

avocado, mango, seaweed salad, steamed rice ponzu, sriracha aioli and

Minimum of 25 people. Service time of 90 minutes unless otherwise

soya

noted. Stations must be ordered for 90% of the guaranteed amount.

• Smoked Chicken Salad, Avocado Cream, Mini Bouche • Ahi Tuna, Crispy Nori on Chinese Spoon • Salmon Rillettes, Creme Fraiche, Caviar, Baguette • Caribbean Rum-Herb Shrimp Cocktail, Pineapple Cocktail Sauce

Carving Stations to per person price

We recommend ordering a minimum

Small Bites

of three stations. Cocktail portions

based on four pieces per person,

served.

• Goat Cheese, Red Onion Marmalade, Crostini

select three:

• Coconut Ceviche

Small Hot Bites

Paella Pans

• Pork Empanadas, Cilantro Crème Fraîche

Select one: Spanish Seafood | Spanish Sausage Seafood Paella | Valenciana

• Coconut Chicken Satay, Peanut Sauce

PR Green Pigeon Peas

• Ham Croquette, Spicy Roasted Red Pepper Sauce

pork | chorizo | chicken thighs |

• Local White Cheese, Chorizo, Kebab

sweet plantain

• Pork and Beef Lollipop, Oregano Cream • Spring Egg Rolls, Sesame Sour Sauce

Local Station

• Baked Crab Rangoon, Red Pepper Jelly

Select four:

• Coconut Shrimp, Mango-Mint Coulis

corn fritters (sorullitos)

|

• Gruyere and Leek Tart

cod fries (bacalaitos) | cheese turnover

• Black Bean Spring Roll

| meat turnover |

vegetable turnover

• Beef & Wild Mushroom Wellington

| stuffed

• Mac & Cheese Poppers

fried sweet plantain (pionono)

• Beef, Onion, Pepper Kebab • Chicken, Onion, Pepper Kebab

• Ciliegini Heirloom Caprese Skewer • Snapper Mango Ceviche • Blackened Ahi Tuna Crostini • Hummus Crudité Cup, Dried Kalamata • Honeydew Serrano Tartlet

$300 per carver in addition

• Roasted Whole Pork Caribbean rub | garlic aioli | rolls • New York Strip Steak mocha rub | herb salt • Prime Rib Roast sweet rub | smoked au jus

• Brie On Toast, Grape, Truffle Honey • Beef Brisket brown sugar rub | barbecue sauce • Filet Mignon sumac-rosemary rub | pomegranate sauce • Pineapple Honey Glazed Ham • Petit Lamb Rack herb marinade | guava-mint sauce • Roasted Turkey Breast achiote rub | chimichurri • Salmon Filet Wrapped in Banana Leaf orange marmalade

Ceviche Station Select three: shrimp, avocado and cilantro scallops and orange

|

|

red snapper

53

// 2024 • 54

Dinner

DINNER MENUS

ets

Minimum of 25 people. Service time of 90 minutes unless otherwise noted.

A Taste of Puerto Rico Sancocho Criollo or Cream of Plantain Select Three Salads Seafood “Escabeche” Garden Salad tomato | cucumber “Yuca en Escabeche” “Chayote” red peppers | garlic Sliced Fruit Select Two Entrées Roasted Pork Loin “Oregano” or “Pernil con Cuerito” Red Snapper Filet tomato | onions | capers sauce

Fresh Vegetable Salad matchstick carrots, fennel, radishes, cucumbers, scallions, peppers, bean sprout, roasted pepper dressing Ruby Red Leaf Salad pepperoncini, bocconcini, almonds, blistered tomatoes, endive, mango vinaigrette Achiote, Garlic and Oregano Rub Pork Loin pineapple relish Roasted Swordfish tomato fennel broth Vegetable Stir Fry broccoli, peppers, carrots, squash, onions

Chicken Fricassee green peppers | potatoes | peas

Vegetable Farro Risotto pumpkin, spinach, onions, celery

“Arroz con Gandules” rice | pigeon peas

Roasted Baby Carrots honey glazed, herbs

“Pasteles” in Banana Leaf

Pastry Chef’s Dessert Assortment

Traditional Desserts

Barbacoa de Campo Heart of Palm Salad palmitos, avocado, scallions, tomato, cilantro, EVOO Cabbage and Carrot Slaw green cabbage, carrot, roma tomato, onion, oregano Red Bliss Potato thyme, smoked pimento Steam Corn on the Cob Charred Asparagus, Heirloom, Red Pepper herb-marinated Grilled Steak Red Pepper Chimichurri red pepper, garlic Seared Cod Fish Fillet butter basted, cracked black pepper Pastry Chef’s Dessert Assortment

Little Gem and Radicchio tomatoes, local white cheese, pickled fennel, kiwi, turmeric dressing Butter Greens and Arugula watermelon radishes, jicama, pecans, pepitas, quinoa, roasted red pepper vinaigrette Grass-Fed Sirloin herb rub, whiskey jus Organic Farmed Lime-Pepper Salmon tomatoes, green beans, herb sauce Roasted Potatoes local white cheese, herbs Cranberry Couscous Pilaf chickpeas, curry, almonds Broccolini garlic, lemon

Chef Luis I am from Naguabo, a town on the east coast of the island and on the outskirts of El Yunque, our tropical rainforest.

Naguabo has mountains, coastlines and the beach is easy to find. I always recommend following the coast and trying all the restaurants from the start of Malecón all the way to Playa La Fanduca.

It’s the perfect route: fresh seafood and fish, beautiful serene views and you can see Vieques island from the beach.

Naguabo’s typical dish – Every Sunday at Barrio Mariana, where I grew up, you can find the kiosks selling a fantastic dish of arepas with pork feet and beans. It’s a dish unique to the region.

Pastry Chef’s Dessert Assortment

55

// 2024 • 56

DINNER MENUS

Plated Dinners Minimum of 25 people. Service time

Entrées

Desserts

Grilled Chicken Breast

Pineapple-Coconut Créme Brulée

Boursin mashed potatoes |sautéed haricots verts | garlic jus

crunchy pecans, mascarpone cream

of 90 minutes unless otherwise noted. Select one salad or soup, one entrée and one dessert.

Salad Starters

Merlot Poached Pear

Seared Salmon

Flourless Chocolate Cake,

creamy mashed potatoes, broccolini,

Cinnamon Caramel Tuille

pineapple glaze

balsamic cherries

Baby Arugula, Mizuna

Seared Supreme Chicken

local white cheese, charred corn,

coriander-cumin roasted root

marinated mushrooms, croutons,

vegetables, lemon-rosemary jus

oregano vinaigrette

Mango Tart Pie

Guava Cheesecake and Almond Dacquoise chocolate buttercream, molasses

Mixed Greens

Green Plantain-Crusted Grouper

shaved fennel, oranges, red onions,

herb rice, Creole sauce

caramel sauce

mint, goat cheese, lime vinaigrette 72-Hour Braised Short Ribs Quinoa

local ricotta polenta, grilled

shrimp, cilantro, baby arugula, feta

asparagus, port wine jus

cheese, cucumbers, tomatoes

Soup Starters White Bean Soup spring onion, tartufo oil

Herb-Crusted Petit Filet Mignon cilantro orzo, roasted cipollini onions, patty pan squash, au jus, herb oil

Cannellini Leek Cream pancetta, scallion oil Butternut Squash Bisque basil oil, longaniza dust

Duet Entrée: Beef Tenderloin and Shrimp Scampi Swiss chard, Brussels sprouts, Yukon potato gratin, red wine sauce

Wild Mushroom Cream tartufo oil, thyme

Duet Entrée: Beef Fillet and Lobster Lemon Risotto baby carrots, snap peas, au jus

57

SPRING // SUMMER 2019 • 67

BAR MENUS

Bar Packages

Beverage Station 1

Back to the days of Gatsby, martinis for everyone. Try the

Open Bar

Charges are based on comsumption per bottle opened.

summer sky, classic or white Cola soft drinks, bottled water

Minimums apply.

not stirred, classic with gin or vodka Beverage Station 2

Gold Bar Package

Mojito Bar

Liquor Selection: • Vodka: Smirno • Gin: Beefeater • Rum: Bacardi / Don Q (All Flavors) • Tequila: Jose Cuervo

Cosmo, cherry bomb, melon drop or just stick with the perfect shaken,

Cash Bar

Services require an additional cost of $300.00++ per cash bar.

Martini Bar

Let our experienced mixologist Cola soft drinks, Very fine bottled

create specialty mojitos for your

juice, assorted iced teas, vitamin

invitees: watermelon, frozen, mango,

water, bottled water

cherry and the ever-popular classic

Colada Bar

Mocktail Bar

In 1954, Ramon "Monchito" Marrero

Treat your Guests to interesting

invented the piña colada at Caribe

non-alcoholic specialties: mango

Hilton, and the rest is history. Try the

real HOO soda, passion fruit real apple,

original or one of the many variations:

strawbrry HOO, kiwi italian soda, piña

mango colada, peach colada, kiwi

lemonade, tropical ginger punch

• American Whiskey: Jack Daniel's • Scotch: Dewar’s White Label • Domestic Beers (Choice of 2): Medalla, Magna Premium Lager • Imported Beer (Choice of 2): Bud Light, Michelob Ultra, Heineken Lager, Budweiser, Coors Light, Stella Artois • Wine (Choices): Robert Mondavi Twin Oaks Chardonnay, California, Robert Mondavi Twin Oaks Cabernet Sauvignon, California

colada, Bailey's colada, Miami Vice colada

• Assorted sodas and mixers

Mimosa Bar Bubbly mimosas with Puerto Rican

Diamond Bar Package Create your own bar by choosing your favorite brands from our extensive list of expertly crafted cocktails, spirits, beers and wines

Local Bar Package

Want additional ideas? We LOVE to talk about creative twists on cocktails.

JUST ASK!

Old-Fashioned Lemonade Stand

Champagne Bar Bubbles for everyone, from the perfect pour of a Spanish brut to a champagne from a peach bellini to a

flavors, cava and local fruits to sweeten the day. Try them with acerola, passion fruit, tamarind, natural juices

classic mimosa

Beer & Wine Bar Margarita Bar Let your Guests pick their "poison"

Reboot the afternoon with classic,

from the classic served with Sauza

pink, cherry, strawberry, limeade or

gold tequila or try variations such

orangeade. Add more interesting

as kiwi, mango, "Toro Loco" or

lemonade flavors with the blue

watermelon

The best of both worlds. A selection of wines and beer for the mixed and variety group.

Bayou, Brazilian, Banana, light Ginger Fizz, Watermelon or wild Berry

68

// 2024 • 60

Wine Selections Champagnes and Sparkling Wines Canella Prosecco Brut, Treviso, Italy straw yellow | lively perlage | fruity |

BAR MENUS Laurent-Perrier Brut Rosé,

Pinot Grigio

Champagne, France

Banfi Le Rime, Tuscany, Italy

dried cherry | oyster shell | candied

fruity | pear | apple | lime |

ginger | orange peel

soft on palate

Vallformosa Origen Brut, Catalonia, Spain

Cabernet Sauvignon

lime | green apple | peach | nectarine

Wente Vineyards, Livermore, California

crisp La Marca Prosecco, Treviso, Italy baked apple | lemon | grapefruit | mineral finish

cranberry | bay leaf | pepper |

Chardonnay Robert Mondavi Twin Oaks, California yellow apple | cinnamon-caramel

straw yellow | apples | peaches | citrus | hints of wisteria

Laurent-Perrier Brut, Champagne, France

oak | floral

Moët & Chandon Brut Impérial,

Sterling, Central Coast, California blackberry | pepper

Sonoma-Cutrer,

Josh Cellars, California

Sonoma Coast, California

blackberry | toasted hazelnut |

nectarine | white peach | oak spice |

cinnamon | vanilla

vanilla

golden hues | citrus | white fruit | mineral

black soil | round tannins

Shafer, Napa Valley, California

Louis M. Martini, California black currant | black plum |

melon | honeysuckle | apricot |

caramelized oak | baking spice

pineapple

Épernay, France green apple | white-fleshed fruits | citrus | nuances

Sauvignon Blanc

Merlot Frei Brothers Reserve, California

Robert Mondavi, Private Collection,

blackberry | cherry | spice | pepper |

Veuve Clicquot Brut Yellow Label,

California

leather

Reims, France

tropical | bright | fruit-forward |

yellow and white fruits | vanilla |

grapefruit

toasty (brioche) Kim Crawford, Marlborough, New Zealand

Sterling, Central Coast, California black cherry | raspberry | toasty oak | nutmeg

gooseberries | ripe passion fruit | herbaceous overtones

Robert Mondavi Private Selection, California blackberry | black plum | cocoa powder | velvety tannins

SPRING // SUMMER 2019 • 71

BAR MENUS Pinot Noir

Red Blend

Vodka

Punches, Coladas and…

Sebastiani, Sonoma County,

Josh Cellars Legacy, California ripe plum | black cherry | toasted

Absolut

Rum Punch

cedar | pepper

Tito’s Handmade Vodka

Fruit Punch

Skyy

Sangría

California caramel | cherry

Macmurray, Central Coast, California red cherry | cola | briar | vanilla | oak

689 Cellars, Napa Valley, California wild berries | chocolate | soft tannins | spice | licorice

Piña Colada

Coquito

Premium Vodkas Grey Goose

IZADI Crianza, Spain red fruits | liquorice | spice

Belvedere Ketel One

Sterling, Central Coast, California black cherry | vanilla shadings | cranberry | silky finish

Meiomi, California strawberry | mocha | vanilla | toasty oak notes

Tempranillo Valduero Reserva, Ribera del Duero, Spain

Gin

Ribera del Duero, Spain

Cutty Sark

Tanqueray

Dewar’s White Label

Bombay Sapphire

Johnnie Walker Black

Cognacs & Brandies Rémy Martin

Cordials Baileys Irish Cream Grand Marnier Jägermeister

Midori

Bourbon

white peppercorn

Margarita Blue Lagoon

Licor 43

violets | plums | cherries |

Champagne Mojito

Beefeater

fresh on palate

Mendoza, Argentina

Champagne Punch

Chivas Regal

Kahlúa

Padrillos,

strawberry, watermelon, mango)

Flavored Margaritas

cumin | clove | nutmeg |

Malbec

Flavored Mojitos (frozen,

Hendrick’s

Cointreau Valduero Crianza,

Mojito

Scotch

Amaretto powerful tannins

Mimosa

Jack Daniel’s Woodford Maker’s Mark 1L

Tequila Jose Cuervo Gold Sauza Patron Silver Don Julio

Whiskey

Non-Alcoholic Drinks

Canadian Club

Virgin Piña Colada

Jameson

Mango Real Hoo Soda

Crown Royal Seagram's VO

Passion Fruit Real Apple Juice Strawberry Hoo Juice 2

Domestic Beer Medalla Budweiser Coors

Kiwi Italian Soda Piña Lemonade Tropical Ginger Punch

Miller Magna Premium Lager

Imported Beer Heineken Presidente Corona Peroni Stella Artois

Rums of PR Don Q Oro Don Q Cristal Don Q Flavors Bacardi Gold Bacardi Flavors Bacardi Silver Bacardi Oakheart

63

//2024 • 64

76

SPRING // SUMMER 2019 • 77

FLAVOR Stories & Menus of Puerto Rico

© 2024 Hilton. All rights reserved.