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BREAKFAST & BEGINNINGS

Each enhancement and light offering price is by per person

CATALINA SUNRISE | 38/person Freshly baked pastries served with cubed fruit and your choice of:

ENHANCEMENTS

Option one Croissants, banana bread, cranberry orange scones, muffins, fruit preserves, butter, and margarine

SMOKED SALMON | 18

Option two Bagels and cream cheese

Assorted bagels, cream cheese, capers, red onion, tomato, and hard-boiled eggs

Beverages Orange juice, apple juice, fresh-brewed coffee, decaffeinated coffee, Mighty Leaf Tea Selection, and milk

B.Y.O BREAKFAST SANDWICH | 17

Eggs, Cheddar or American cheese, bacon, or turkey sausage Upgrade to cage free organic eggs | 3/person

FLUFFY SCRAMBLED EGG | 9

SIGNATURE SUNRISE STATION

SOUTHWEST POTATOES | 6

MAKE YOUR OWN

SAVORY MORNING CUTS | 10

SIGNATURE EGG STATION | 24/person

Crispy cut bacon, breakfast sausage, or turkey sausage ($1/person)

Fresh scrambled eggs with your choice of two proteins: Bacon, sausage, chorizo, and soyrizo

SOUTHWEST BISCUITS & GRAVY | 7

Choose your own mixtures Green onions, mushrooms, tomatoes, green chilies, feta cheese, Jack, and cheddar cheese

Fresh buttermilk biscuits topped with a roasted green chili gravy

STEEL-CUT IRISH OATMEAL | 5

ENHANCEMENT

Served with golden raisins, honey, brown sugar, and milk

Omelet station includes organic whole eggs, egg whites, chopped bacon, chorizo, spinach, diced bell peppers, Spanish onions, mushrooms, shrimp, and jalapeño jack cheese, and turkey sausage ($1/person) | 9/person

PRICKLY PEAR YOGURT PARFAIT | 8 Creamy prickly pear yogurt layered with house-made granola and seasonal berries

BREAKFAST FLAUTAS | 13

BREAKFAST BURRITO STATION | 19/person Fresh scrambled eggs with your choice of two proteins: Chorizo, sausage, chopped crispy bacon, turkey sausage, and diced ham

Crispy flour tortillas filled with scrambled eggs, cheese, and your choice of bacon or sausage, served with salsa verde and sour cream

Choose your own mixtures Green onions, refried beans, sour cream, cheddar cheese, diced tomatoes, cilantro, cubed potatoes, salsa, and grilled flour tortillas

POTATO RÖSTI | 13

Crispy potato rösti topped with smoked pulled pork, a fried egg, and chipotle hollandaise

MAPLE APPLE BREAD PUDDING | 13

MADE-TO-ORDER STATIONS WITH ATTENDANT | 175 (CHARGE TO BE)

Decadent apple bread pudding drizzled with warm maple syrup, topped with whipped cream and candied pecans

FRESH MORNING BOOSTER

LIGHT MORNING OFFERINGS Assortment of cold cereals, whole, 2% and skim Milk | 8

CURATED JUICE FLIGHT| 13/person Choose two

Cantaloupe orange, green machine

Carrot and butternut agave

Mango peach and very berry

Peach and orange

Assorted fresh bagels and cream cheese (3 flavors) | 7 Assorted individual yogurts, house-made granola | 10

All menus and pricing subject to change. Guarantees are to be submitted 72 hours in advance of the event. 25% service charge and 8.6% tax applied to all food and beverage for indoor events and 28% for all outdoor events.

PAGE 1

PLATED BREAKFAST EL CONQUISTADOR TUCSON, A HILTON RESORT

MORNING PLATES TASTE OF TUCSON | 41/person

Adobo grilled flank steak with fresh scrambled eggs, sautéed Spanish onions, and peppers. Side of Idaho potato wedges, crumbled bacon, chipotle crema, and cotija cheese

Includes Orange and mango compote, fresh mint, and breakfast shortbread

ALL AMERICAN | 37/person

Fresh scrambled eggs, short stack pancakes, butter, and maple syrup

VEGETARIAN AMIGO | 36/person

Egg Beaters or Vegan options available upon request | 4/person

Enjoy a vegetarian egg quiche with cured tomatoes, baby spinach, shallots, caramelized onions, and mascarpone cheese. Including red bliss potato wedges with cilantro, sautéed onions, and peppers

Choose one of the following Crispy bacon, baked ham, or breakfast sausage Choose one of the following Hash browns, red potato wedges, or breakfast potatoes

Includes Fruit parfait with Greek yogurt, house-made granola, and seasonal berries

PANCAKE HOUSE | 33/person Short stack pancakes, butter, and maple syrup

Customized vegan options available with slight variances to above menu | 4/person

Choose one of the following Crispy bacon, baked ham, or breakfast sausage

BREAKFAST FLAUTAS | 34/person

Chorizo, scrambled eggs, peppers, onions, and cilantro wrapped in corn or flour tortillas, served enchilada style with a chipotle hollandaise, and breakfast potatoes

Choose one of the following Hash browns, red potato wedges, or breakfast potatoes

WHAT’S INCLUDED?

MORNING REFRESHMENTS

FRESHLY BAKED SELECTION

Plated breakfast entrees are served with fresh brewed coffee, decaffeinated coffee, and a selection of Mighty Leaf Tea

Basket of continental and regional fresh-baked goods served family style with honey, fruit preserves, and sweet butter

Choice of Juice Orange, apple, or cranberry juice

Add on $5.50 per person.

PAGE 2

BREAKFAST BUFFET

MINIMUM OF 25 PEOPLE

EL CONQUISTADOR TUCSON, A HILTON RESORT

SUNRISE SELECTIONS EL CONQUISTADOR | 50/person Scrambled eggs with cheddar cheese, breakfast sausage, and crispy bacon with a side of home-fried cilantro-charred poblano potatoes, fluffy pancakes, butter and maple syrup

Baked Goods Cinnamon rolls, orange streusel muffins, and fruit Danish. Side of jams, preserves, and butter Fruit & Yogurt Cubed seasonal fresh fruit Assorted individual yogurts (add granola 2.00 /person) Beverages Orange and cranberry juice, fresh-brewed coffee, decaffeinated coffee, Mighty Leaf Tea selection, and milk

ENHANCEMENT

MANANA | 49/person

French Toast 2.00 /person

BUILD YOUR OWN BURRITO Scrambled eggs, chorizo sausage, chopped smoked bacon onions, sour cream, cheddar jack cheese blend, guacamole, salsa, diced tomatoes, onion, cilantro, red bell pepper, refried beans, grilled flour tortilla and Southwest O’Brien potatoes

Baked Goods Cochitos and spiced chocolate muffin Delicious Sides Green chile tamales | vegan available add 3.00/person Beef posole, lime wedges, radish, and cabbage Individual yogurts Market fresh cubed fruit Beverages Chilled fruit and vegetable juices Fresh-brewed coffee, decaffeinated coffee Mighty Leaf Tea Selection, and milk

VAQUERO | 53/person

Scrambled eggs, with cheddar, jalapeño jack cheese, adobo tender tails, charred poblano chilies, caramelized Spanish onions, and diced tomatoes

Tasty Extras Cheddar biscuits with chorizo gravy Potato and charred bell pepper casserole Seasonal fresh fruit Assorted individual yogurts (add granola 2.00 /person) Beverages Orange and cranberry juice Fresh-brewed coffee, decaffeinated coffee Mighty Leaf Tea selection, milk

PAGE 3

TAKE A BREAK EL CONQUISTADOR TUCSON, A HILTON RESORT

Break package based on 30 minutes of service. Surcharge applied to breaks scheduled longer than 30 minutes

BREAKS DONUT SHOP | 25/person Enjoy assorted donuts and donut holes with fresh-brewed coffee, decaffeinated coffee, Mighty Leaf Tea Selection, 2% skim milk, whole milk, and chocolate milk

MORNING FRENZY | 28/person Apricot white chocolate biscotti and lemon blueberry scones, fresh fruit skewers with greek and prickly pear yogurts

Chilled Beverages Green tea and black tea Juice Shooters Carrot, green machine, and berry

COOKIE JAR | 25/person Chocolate chip, oatmeal raisin, white chocolate macadamia nut, peanut butter, and snickerdoodle Beverages Whole milk, chocolate milk, and assorted soft drinks

TAKE A HIKE TRAIL MIX | 28/person (BUILD YOUR OWN) Assortment of nuts and dried fruit with M&Ms, Reese’s Pieces, chocolate chips, homemade granola, and craisins

SWEET & SALTY | 23/person A mix of sweet and savory favorites Pretzel caramel chip brownies, Chex Mix with mini M&Ms, salted pretzel bites with warm queso, stone-ground and yellow mustards Beverages Iced tea and lemonade

Beverages Iced tea and lemonade

CITRUS BREAK | 28/person A bright selection of lemon poppy cookies, orange strussel muffins, and couscous mandarin orange salad

BORDER FAVORITES | 26/person

Beverages Fresh-squeezed classic and basil lemonade, and unsweetened iced tea

Tri-color tortilla chips are served with classic, tomatillo, and fruit salsas, plus warm chili con queso, and sweet Mexican wedding cookies.

VEGGIE TRIO | 27/person

Beverages Prickly pear lemonade and Iced tea

Traditional hummus dip, savory antipasto skewers, and sweet Mexican wedding cookies

ENERGIZER | 28/person

Beverages Bai, Izze, Naked Juice, fresh-squeezed classic, and basil lemonade

Enjoy delicious chocolate chip cranberry trail mix cookies and cherry cocoa nib biscotti Flavored Iced Coffee Vanilla, caramel, and mocha

Energy Drinks Red Bull and Monster

Teas Iced green tea, classic sweet tea, and raspberry tea

Soft Drinks Coca-Cola and Diet Coke

PAGE 4

SNACKS & DRINKS EL CONQUISTADOR TUCSON, A HILTON RESORT

Break package based on 30 minutes of service. Surcharge applied to breaks scheduled longer than 30 minutes

INDIVIDUAL SNACKS FRESH & HEALTHY

BEVERAGES

Seasonal whole fresh fruit | 4 each Single-serving trail mix | 6 each Assorted protein bars | 10 each

COFFEE AND TEA

Single-serving cashews & almonds | 9 each

Individual flavored iced teas | 9 each

Individual Greek, plain, & fruit yogurts | 8 each

Flavored iced coffee | 96/gallon Mighty Leaf Tea Selection | 88/gallon

BAKERY FAVORITES Danish and muffins | 53/dozen

Fresh-brewed iced tea with lemon | 60/gallon

Whole grain and classic croissants | 55/dozen

Fresh-brewed coffee and decaffeinated

Assorted bagels with three cream cheese flavors | 59/dozen

coffee | 92/gallon

JUICES AND SMOOTHIES

Cinnamon apple coffee cake | 53 each

Fresh orange juice or grapefruit juice | 80/gallon

Banana nut bread | 53 each

Tomato, cranberry, or apple juice | 64/gallon

Zucchini bread | 53 each

Healthy juice (passion fruit, prickly pear,

Homemade biscotti | 57/dozen

blueberry, pomegranate) | 36/quart

Assorted home-baked cookies | 53/dozen

Individual servings of orange, apple, and fruit juices | 11 each

SWEET TREATS

Fruit smoothies | 80/gallon

Dark chocolate brownies | 52/dozen

Lemonade and fruit punch | 56/gallon

Lemon bars | 57/dozen Chocolate covered strawberries | 66/dozen

MILK

Mini chocolate or vanilla cupcakes | 58/dozen

Whole, 2% and skim milk | 57/gallon

Ice cream cups and sandwiches | 8 each

Individual flavored milks | 4.50 each

Häagen-Dazs ice cream bars | 9 each

SOFT DRINKS AND WATER

SAVORY BITES

Assorted regular and diet soft drinks | 5 each

Assorted granola and candy bars | 7 each

Bottled water | 4.50 each

Assorted chips and pretzels | 4.50 each

Sparkling water, San Pellegrino Limonta and

Fresh-popped popcorn | 7 per person

Aranciata | 9.50 each

Pretzel bites with stone-ground and yellow mustards

SPORTS DRINKS

(add chili con queso for 2.50/person) | 12/person

Assorted individual powerade | 8 each

PAGE 5

PLATED SOUP & SALAD LUNCH EL CONQUISTADOR TUCSON, A HILTON RESORT EL CONQUISTADOR TUCSON, A HILTON RESORT

SELECTIONS PENASCO | 48/person SOUP Cilantro corn chowder with Manchego cheese croutons. Served with baked rolls and butter

SALAD Chilled chili-glazed salmon filet served over crisp California greens, layered with avocado, roasted butternut squash, and cured tomatoes, finished with a balsamic vinaigrette

DESSERT Pistachio almond cake, berries, orange reduction

FIESTA SALAD | 47/person SOUP

SELECTIONS CONTINUED

Classic tortilla soup with a savory tomato-chili broth, garnished with crisp tortilla strips and fresh herbs

ORO VALLEY | 45/person

SALAD

SOUP

Mixed greens topped with grilled chicken or beef fajita, accented with adobo-spiced tortilla strips, avocado crema, black beans, pepper jack and cheddar cheeses, tomatoes, green and Spanish olives, green onions, pickled jalapeño peppers, caramelized nopalitos, and finished with a chili salsa vinaigrette

Albondigas soup with a savory tomato broth, tender meatballs, and fresh vegetables. Served with baked rolls and butter

SALAD

DESSERT

Field greens with Mediterranean grilled chicken, fingerling potatoes, paired with asparagus, balsamic cipollini onions, baby tomatoes, and crumbled feta, finished with a roasted tomato vinaigrette

Vanilla panna cotta with a roasted pineapple and strawberry salsa, topped with a cinnamon sugar tortilla crisp

DESSERT Lemon blueberry cheesecake topped with whip cream

TRADITIONAL TUCSON | 45/person TORTA | GF/VEGAN AVAILABLE Chilled grilled chicken torta or grilled portabella mushroom torta layered with tomato, avocado, pickled onion, poblano aioli, and jack cheese

SOUP Traditional posole soup with hominy, tender beef, and a rich red chili broth, garnished with fresh cilantro and lime

DESSERT Lime tart with coconut meringue and raspberry sauce

PAGE 6

HOT LUNCH EL CONQUISTADOR TUCSON, A HILTON RESORT

*Entree selections include your choice of either soup or salad, dessert, rolls, and fresh-brewed coffee, decaffeinated coffee, Mighty Leaf Tea Selection, and iced tea

ENTREES CHICKEN VERDE | 53/person

SOUP AND SALADS

Grilled chicken breast over creamy spinach and garlic mashed potatoes, finished with agave-poblano coulis and charred red pepper purée

SOUTHWESTERN MIXED GREENS

GUAJILLO CHICKEN | 55/person

A vibrant mix of tomatoes, charred corn, black beans, and green onions, finished with queso fresco and a zesty cilantro vinaigrette

Seared airline chicken with rosemary, garlic, and guajillo chilies, served with fingerling potatoes, broccoli, and mole–prickly pear reduction

TENDER GREENS

OLD FASHION TURKEY| 51/person Cornbread stuffing with glazed carrots, mashed potatoes, and broccoli, served with classic gravy and cilantro-lime cranberry sauce

A fresh blend of baby spinach, arugula, and cilantro, paired with sliced strawberries, shredded manchego, and chili-spiced candied almonds, finished with a white wine vinaigrette

PASTA PENNE | 42/person

SONORAN CAESAR

A Southwestern twist on the classic, with tomato wedge, manchego cheese, toasted pepitas, and parmesan focaccia bites, finished with creamy chipotle caesar dressing

Penne pasta with tender artichokes, portobello mushrooms, grilled squash and zucchini. Finished in a fresh tomato-basil sauce

SPRING SALAD

ENHANCEMENTS Chicken | 47/person

Mixed greens with red onion, red and green bell peppers, radish, cotija cheese, and coriander, topped with crispy tortilla strips and finished with a lime vinaigrette

ADOBO-ROASTED STRIP LOIN | 65/person

SOUPS Posole

Minestrone

Shrimp | 52/person

Adobo-roasted strip loin of beef served with braised fennel and mushrooms, chipotle mashed potatoes, and tender broccolini

Pueblo chicken and rice

Butternut squash bisque with andouille

POBLANO PORK MEDALLIONS | 57/person

DESSERTS CHOCOLATE PANNA COTTA

Silky chocolate panna cotta with a hint of citrus and a white chocolate crumble

Served with cilantro cornbread stuffing, grilled zucchini, red onion confit, and finished with an apple-sage pan reduction

ROASTED BANANA TORTE

ROASTED ACORN SQUASH | 51/person

Roasted banana torte topped with cream cheese whip, drizzled in salted caramel, and finished with toasted pecans

Stuffed with charred bell peppers, asparagus, adobospiced quinoa, onion, tomato, and grilled corn, finished with a fig–balsamic glaze

VANILLA BEAN CHEESECAKE

RANCHERO CHICKEN ENCHILADAS| 54/person

Creamy vanilla bean cheesecake topped with a vibrant raspberry compote

Served with catalina rice, black bean medley, enchilada sauce, cilantro-lime crema, and pico de gallo

APPLE CHERRY FRANGIPANE

Buttery almond crust filled with rich frangipane, layered with tart cherries and tender apples, baked to a golden finish

FILLET A LA PLANCHA | 59/person

Herb and mesquite flour crusted mahi mahi fillet with red pepper coulis, cilantro, black bean rice and topped with green chili, white corn relish.

GOAT CHEESE CHEESECAKE Rich goat cheese cheesecake with bright lemon zest and sweet candied pistachios

PAGE 7

QUICK LUNCH EL CONQUISTADOR TUCSON, A HILTON RESORT EL CONQUISTADOR TUCSON, A HILTON RESORT Enjoy a ‘Stay Focused’ chilled luncheon, where all courses are served at once, allowing you to continue focusing on the tasks at hand. Requires advance ordering and includes iced tea and coffee.

STAY FOCUSED

STAY FOCUSED CONTINUED DELIGHTFULLY SONORAN | 53/person SALAD

AVAILABLE

Heirloom tomatoes with red onion, queso fresco, vinaigrette, and crisp herb croutons

FOR GROUPS

DESERT PICNIC | 58/person

50 OR LESS

ENTREE

HUMMUS

Achiote-marinated pork tenderloin topped with bacon marmalade, served alongside lemon couscous salad and refreshing chayote slaw

Creamy tahini hummus, drizzled with rich olive oil and sprinkled with smoky paprika, served with naan bread for dipping

DESSERT

SALAD

Silky hazelnut chocolate panna cotta paired with a spiced tortilla crisp

Crisp carrots and sweet apples tossed in fresh baby greens

ENTREE Sliced, tender beef paired with a fingerling potato salad tossed in sea salt, olive oil, black pepper, and cotija cheese, finished with sweet, caramelized red onion confit

DESSERT

All ‘Grab & Go’ lunches are served with a bag of chips, whole fresh fruit, and a chocolate chip cookie. Gluten-free bread options are available for an additional 4/person

Warm cinnamon apple tartlet topped with a buttery crumble, paired with rich, velvety salted caramel

ROADRUNNER | 50/person

GRAB & GO

WHITE BEAN DIP Silky white bean dip, drizzled with olive oil

SOUTHWEST CHICKEN SANDWHICH | 45/person

SALAD Fresh romaine and tender kale, creamy lemon ricotta, sweet figs, and toasted pistachios

Grilled chicken layered with tomato, creamy avocado, pickled onion, poblano aioli, and melted Jack cheese, served on a bolillo roll

ENTREE Pan-seared chicken breast finished with a raisin-tomato chutney, accompanied by house-pickled seasonal vegetables and a whole grain roll

DESERT TOUR SPECIAL | 44/person Ham, salami, and provolone layered with zesty olive relish, crisp lettuce, and ripe tomatoes on a fresh ciabatta roll

DESSERT Vanilla bean pound cake topped with a vibrant berry compote and a cloud of sweet cream

IT’S A WRAP | 44/person Your choice of turkey, roast beef, pastrami, or veggie, wrapped in a chipotle tortilla with ranch spread, Jack cheese, ripe tomatoes, and crisp shredded lettuce

GREEK VEGGIE WRAP| 44/person

Cilantro hummus layered with grilled zucchini, pickled red peppers, grilled eggplant, artichokes, green olive tapenade, and fresh mozzarella, wrapped in a grilled tortilla. Available as a salad for a vegan and gluten-free option (+4/person)

PAGE 8

LUNCH BUFFET EL CONQUISTADOR TUCSON, A HILTON RESORT EL CONQUISTADOR TUCSON, A HILTON RESORT SOUTHWESTERN BUFFET *GF | 65/person

All buffets include fresh brewed coffee, Mighty Leaf Tea Selection, iced tea All lunch buffets less than 50 people or open longer than 1 ½ hours will incur a $100 surcharge

SALAD BAR Asparagus and Black Bean Salad Tender grilled asparagus tossed with hearty black beans and sweet cherry tomatoes, dressed in a light, flavorful vinaigrette

PANTRY COUNTER | 61/person SALAD BAR Garden Greens Tossed Garden Greens with Cherry Tomatoes, Cucumber, Croutons with Choice of Ranch, Balsamic OR Italian Dressings Gemelli Pasta Salad Basil, Olives, Feta Cheese Sundance Coleslaw Shredded cabbage with coriander, apples, pineapple, and jicama

Mango Jicama Slaw Crisp chayote squash, juicy mango, and refreshing jicama, finished with a bright cilantro vinaigrette Garden Salad Blend of garden greens with sweet cherry tomatoes, olives, golden corn, and crunchy croutons, served with your choice of ranch, balsamic, or Italian dressing Chips and Salsa Fresh tortilla chips with salsa

M.Y.O FAJITAS

M.Y.O SANDWHICH Proteins Roast beef, honey-roasted turkey breast, peppered pastrami, and black forest ham

Cheeses Swiss, cheddar, and provolone

Toppings Sliced tomatoes, crisp lettuce, dill planks, cipollini onion with fig balsamic

Condiments Truffle whole-grain dijon, brown mustard, creamed horseradish, and mayonnaise

Proteins Grilled chicken, guajillo beef with strips of peppers and onions Tortillas Grilled flour or crunchy corn tortillas

SIDES

Spanish rice

SIDES

Toppings Guacamole, sour cream, salsa, blend of shredded cheeses, scallions, tomatoes, olives, and jalapeños

Refried beans

VEGAN AND SPECIALTIES

Chips Potato chips and BBQ *GF AVAILABLE FOR ADDITIONAL 4/person

Tortilla Soup Rich, flavorful broth with tomatoes, peppers, and spices, topped with tortilla strips. Vegan/GF

DESSERTS

Pecan Brownies Rich, fudgy brownies studded with toasted pecans

Vegan Tempeh Enchiladas | $2 additional Savory tempeh wrapped in soft corn tortillas, topped with coconut chili verde sauce and drizzled with cashew crema. Vegan/GF

Chocolate Chip Cookies Soft-baked cookies with melty chocolate chips in every bite

or Green Corn Tamales | $2 additional Sweet green corn masa steamed to perfection in its husk for a tender, traditional treat. Vegan/GF

Strawberry Rhubarb Bars Buttery crust layered with sweet strawberries and tart rhubarb, finished with a golden crumble topping

DESSERTS Tres Leches Cake Soft sponge cake infused with a sweet creamy blend, topped with fresh whipped cream and touch of cinnamon Churros Warm cinnamon sugar with a side of vanilla dipping sauce Pineapple Empanadas Sweet pastry filled with sweet pineapple, and lightly dusted with sugar

PAGE 9

LUNCH BUFFET EL CONQUISTADOR TUCSON, A HILTON RESORT EL CONQUISTADOR TUCSON, A HILTON RESORT All buffets include fresh brewed coffee, Mighty Leaf Tea Selection, iced tea All lunch buffets less than 50 people or open longer than 1 ½ hours will incur a $100 surcharge

ARIZONA RODEO | 68/person SALAD

SIDES

Mixed Greens Chopped mixed greens, cherry tomatoes, cucumber, shredded carrots with house vinaigrette

Sonoran Rice Seasoned with cumin and cilantro

Fussili Pasta Salad Cured tomatoes and fresh herbs

Grilled Corn on the Cob Guajillo butter and cotija cheese

Pueblo Pasta Salad Crisp bacon green chili, and eggs

Bread Buttermilk biscuits and jalapeño corn muffins with butter

ENTREES

DESSERTS

Beef Tenderloin Chili Pablano chilies, shredded manchengo, and cheddar cheeses

Cowboy Cookie

Jerk/Ranch Batter-Fried Chicken Tenderloin Pomegranate Pulled Pork Tender pulled pork tossed in a sweet-tart pomegranate molasses barbecue sauce

Mocha Chocolate Mousse Torte Ice Cream Caramel, pecan praline

PAGE 10

FARMERS MARKET | 58/person SOUP Chef Soup of the Day

COURTYARD PICNIC | 65/person SALAD Fresh Mixed Greens With cherry tomatoes, cucumber, shredded carrot, and cornbread croutons. Served with ranch and balsamic vinaigrette Apple Cabbage Slaw With crisp red radish and jicama

SALAD Cobb Salad Fresh greens with provolone, Swiss, and cheddar cheese, Black Forest ham, smoked turkey, bacon, tomatoes, and avocado. Served with ranch and bleu cheese dressing Greek Salad Crisp romaine tossed with Kalamata olives, red onion, pepperoncini, cherry tomatoes, cucumber, and feta cheese, finished with a thyme and rosemary vinaigrette Chicken Chutney Salad Tender chicken tossed with a sweet mango chutney, complemented by dried fruits

Red Skin Potato Salad Tossed with chipotle mayonnaise, bacon, cheddar cheese, and diced tomato Seasonal Fruit Salad Diced seasonal fruit with agave and fresh mint

ENTREES From the Grill Mesquite spiced bone-in chicken, jumbo frankfurters, beer bratwurst with sauerkraut and apple fennel seed

Chimichurri Pasta Salad Herbed chimichurri pasta with Cotija cheese

Beef Hamburgers Served with caramelized onions and sliced mushrooms. (Veggie burgers available upon request)

Albacore Tuna Salad Albacore tuna with vinaigrette

SIDES

SIDES Breads & Crackers Breadsticks, flatbread, and crackers.

DESSERTS Cookie Butter Snickerdoodle A warm, cinnamon-spiced snickerdoodle with a rich cookie butter center and a sweet, buttery finish Coconut Macaroons Chewy coconut macaroons dipped in rich chocolate for a sweet and indulgent finish Strawberry Shortcake Layers of fluffy sponge cake, fresh strawberries, and sweet cream, finished with chocolate shavings

Condiments & Accompaniments Hamburger and hot dog buns with sliced onions, pickles, tomatoes, lettuce, and a selection of Swiss, provolone, and cheddar cheeses Savory Delights Baked beans with caramelized onion and molasses, BBQ, and traditional potato chips

DESSERTS German Chocolate Cupcakes Rich chocolate cupcakes topped with coconut-pecan frosting Fresh Baked Cookies An assortment of warm, oven-fresh cookies Lemon Bars A buttery shortbread crust topped with a tangy lemon filling, dusted with powdered sugar

PAGE 11

AVANTI BUFFET | 68/person SALAD

ENTREES CONTINUED

Caesar Salad Fresh romaine lettuce with creamy Caesar dressing, parmesan cheese, and garlic croutons

Linguini Marinara Linguine pasta with a side of rich tomato marinara sauce and fresh herbs

Mixed Greens Mixed greens with Roma tomatoes, mozzarella balls with balsamic vinegar and olive oil

SIDES

ENTREES Rosemary Braised Lamb Tender lamb braised with rosemary and savory pan jus Pan-Fried Chicken Served with provolone cheese and a basil-thyme pepper coulis, accompanied by parmesan fingerling potatoes with caramelized onions and bell peppers Ratatouille Eggplant, tomatoes, onion, squash zucchini, bell peppers, and a house herb blend

Bread Platter Bread sticks, herb focaccia, and ciabatta bread

DESSERTS Hazelnut Tiramisu Layers of espresso-soaked ladyfingers, mascarpone cream, and hint of hazelnut, sprinkled with cocoa powder Chocolate Chip Cannoli Crisp pastry shells filled with sweet ricotta cream, chocolate chips and zested orange Limoncello Fresh Fruit Fresh seasonal fruit finished with a bright limoncello syrup

PAGE 12

LUNCH BUFFET EL CONQUISTADOR TUCSON, A HILTON RESORT EL CONQUISTADOR TUCSON, A HILTON RESORT Our Culinary Professionals carefully craft the following menus to ensure they follow the strict dietary guidelines and recommendations for a Paleo or Keto diet. Please inquire if you have any interest or questions regarding the menus and their availability for your event. All buffets include fresh brewed coffee, Mighty Leaf Tea Selection, and iced tea. Lunch buffets less than 50 people or open longer than 1 ½ hours will include a $100 surcharge

PALEO FRIENDLY BUFFET | 74/person SALAD Bibb Lettuce Bouquet With sunflower seeds, baby heirloom tomatoes, organic shredded carrots, and broccoli. Served with strawberry poppyseed or coconut milk herb dressing

ENTREE Guajillo Salmon Roasted salmon finished with a guajillo-spiced maple Dijon glaze

SIDES

KETO FRIENDLY BUFFET | 70/person

Savory Delights Quinoa & farro pilaf, sweet potato & roasted cauliflower with cilantro-lime salsa

SALAD Kale Salad With avocado, pine nuts, diced egg, queso fresco, lemon, EVOO, and assorted vinegars.

DESSERTS Banana Honey Custard Banana honey custard topped with toasted walnut crumble

ENTREE Bacon-Wrapped Pork Tenderloin Pork tenderloin wrapped in bacon, served with a savory pan reduction

Almond Sugar Cookie Glazed with blueberry icing

Sea Bass Pan-seared sea bass finished with a bright coconut-lime coulis

SIDES Savory Delights Bacon butternut squash casserole topped with a Gruyère cheese crust Roasted Zucchini and Broccoli

DESSERTS Lemon Cheesecake Mousse With berry compote Double Chocolate Peanut Butter Almond Cookie Rich double chocolate cookie with creamy peanut butter

PAGE 13

60-MIN RECEPTION PACKAGES EL CONQUISTADOR TUCSON, A HILTON RESORT EL CONQUISTADOR TUCSON, A HILTON RESORT

Under 50 guests will incur a 7% price increase per person

HORS D’OEUVRES MINIMUM

PACKAGES

Choose one of the following

GUESTS

25/person

33/person

38/person

CHOOSE 2 HORS D’OEUVRES (3 PIECES PER PERSON)

CHOOSE 3 HORS D’OEUVRES (4 PIECES PER PERSON)

CHOOSE 4 HORS D’OEUVRES (5 PIECES PER PERSON)

SELECT YOUR HORS D’OEUVRES CHILLED

HOT

Petite Corn Muffin Topped with smoky braised pork and mango chutney

Black Bean Empanada Served with a zesty cilantro-lime crema

Tomato Bruschetta With olives, garlic, basil, and parmesan Brie & Medjool Dates Creamy brie paired with sweet medjool dates and a cinnamon tortilla crisp Spiced Chicken Salad Profiteroles Flaky pastry filled with spiced chicken salad Roasted Pear Tart Filled with blue cheese and candied pecans Antipasto Skewer Fresh mozzarella, artichoke hearts, olives, and roasted peppers

Quesadilla Trumpets Served with charred salsa. Add chicken for $1.50 each Lamb Meatballs Served with basil-thyme tomato coulis Vegetarian Spring Rolls Served with plum sauce Bacon Wrapped Potato Wedge Topped with cotija cheese and chipotle sour cream Panko-Crusted Risotto Nuggets Served with creamy fig balsamic Jamaican Jerk Chicken Skewers Glazed with spicy citrus sauce

PAIR WITH WINE TANGENT SAUVIGNON BLANC | 44/bottle

SEA SUN PINOT NOIR | 49/bottle

Edna Valley, CA

Monterey County, CA

CLOUDFALL CHARDONNAY | 49/bottle

HEDGES CMS CABERNET | 49/bottle

Monterey County, CA

Columbia Valley, WA

PAGE 14

HORS D’OEUVRES A LA CARTE EL CONQUISTADOR TUCSON, A HILTON RESORT

Price per item, minimum order 25 pieces per selection

CHILLED A LA CARTE LOBSTER SALAD PROFITEROLE | 14 Light, flaky pastry filled with creamy lobster salad

SMOKED DUCK & BRIE CHEESE | 13

BRIE CHEESE ON RAISIN BREAD | 9

Smoky duck paired with creamy brie, topped with sweet, brandied cherries

Creamy brie on raisin bread, topped with apricot chutney

MINI TORTILLA VASO | 7

CURRIED CHICKEN SALAD PROFITEROLE | 10

Layered bean dip, guacamole, tomato, and cotija cheese in a crisp tortilla cup

Flaky pastry filled with creamy curried chicken salad

ANTIPASTO SKEWER | 8

GRAPE-STUFFED WALNUT CHEESE BALLS | 8

Fresh mozzarella, artichoke hearts, olives, and roasted peppers

Sweet grapes wrapped in creamy cheese and rolled in crushed walnuts

ASPARAGUS PROSCUITTO | 8

PETITE CORN MUFFIN | 9 Topped with braised pork and mango chutney

Tender asparagus wrapped in savory prosciutto

TOMATO BRUSCHETTA | 8

SOUTHWEST SAUSAGE ENCROUTE | 8 Southwest-seasoned sausage wrapped in flaky pastry

With olives, garlic, basil, and parmesan

STRAWBERRY BOURSIN | 8

BEEF TENDERLOIN CANAPE | 12 Topped with red onion confit

Fresh strawberry topped with creamy Boursin cheese

PAIR WITH WINE SYCAMORE LANE CHARDONNAY | 38/bottle

ALTA VISTA MALBEC | 49/bottle

California

Mendoza, Argentina

CLOUDFALL CHARDONNAY | 49/bottle

DEEP SKY BIG BANG MALBEC| 75/bottle

Monterey County, CA

Willcox, AZ

PAGE 15

HORS D’OEUVRES A LA CARTE EL CONQUISTADOR TUCSON, A HILTON RESORT

Price per item, minimum order 25 pieces per selection

HOT A LA CARTE CHICKEN EMPANADA | 10 Served with cilantro-lime crema

PETITE GREEN CHILI TAMALES | 9 Served with salsa and poblano sour cream

BACON WRAPPED CHICKEN SKEWER | 10

VEGETARIAN SPRING ROLLS | 8

Glazed with prickly pear barbecue sauce

ARTICHOKE HEARTS & CORN CAKE | 9

Served with cucumber-cilantro yogurt

POBLANO PEPPER CRAB CAKE | 14

Served with cilantro, onion, and green chilies

Served with lemon aioli

BACON WRAPPED POTATO WEDGE | 10

CHICKEN QUESADILLA TRUMPETS | 11 Served with charred salsa

Topped with cotija cheese and chipotle crema

LAMB MEATBALLS | 12

PANKO CRUSTED RISOTTO NUGGETS | 8

Served with cilantro-lime tomato sauce

JAMAICAN JERK CHICKEN SKEWERS | 9

Served with creamy fig balsamic

BACON WRAPPED SCALLOPS | 17

Glazed with a spicy citrus glaze

Glazed with teriyaki barbecue sauce

LAMB LOLLI POP | 12 Glazed with demi-glace

SPANAKOPITA | 9 Drizzled with jalapeño agave glaze

WAFFLE CRUSTED CHICKEN SATAY | 10 Served with raspberry guajillo glaze

PAIR WITH WINE SYCAMORE LANE CHARDONNAY | 38/bottle

ALTA VISTA MALBEC | 49/bottle

California

Mendoza, Argentina

CLOUDFALL CHARDONNAY | 49/bottle

DEEP SKY BIG BANG MALBEC| 75/bottle

Monterey County, CA

Willcox, AZ

PAGE 16

HOT CRAVING & SAUTE STATIONS EL CONQUISTADOR TUCSON, A HILTON RESORT All items listed below are prepared or carved by our outstanding service team. Chef Attendant fee: $175 per chef per hour, one chef per 50 people recommended

HOT CRAVINGS SHRIMP SCAMPI | 37/person Sautéed in butter with diced tomatoes, green onions, and white wine

SPINACH & WILD MUSHROOM STRUDEL | 275 A flaky golden pastry filled with a savory blend of wild mushrooms and fresh spinach. Serves 20 guests

SAUTEE STATION

SALMON EN CROÛTE | 325

TENDERLOIN CHILI | 22/person

Tender baked salmon layered with fresh spinach and wrapped in a golden puff pastry. Serves 20 guests

Served with cheese, sour cream, cornbread, and assorted hot sauces

JACK DANIEL’S HONEY BAKED HAM | 425

FAJITA STATION | 31/person Slices of grilled marinated chicken and beef with grated cheddar cheese, onions, peppers, tomatoes, olives, jalapeños, scallions, salsa, guacamole, and sour cream. Served with warm flour tortillas (approximately 2 per person)

Glazed with Jack Daniel’s honey, accompanied by assorted mustards, dried fruit chutney, and soft rolls. Serves 40 guests

STEAMSHIP ROUND OF BEEF AU JUS | 2,000 Carved to order and served with mustard, au jus, mayonnaise, horseradish, and petite rolls. Serves 100 guests

WHOLE PEPPERCORN CRUSTED ROAST BARON OF BEEF | 590 Seasoned with cracked peppercorns and served with béarnaise sauce and cocktail rolls. Serves 40 guests

PRIME RIB OF BEEF AU JUS | 950 Served with mustards, mayonnaise, creamy horseradish, and silver dollar rolls. Serves 30 guests

GUAJILLO & HERB MARINATED FLANK STEAK | 650

FONDUE STATION

Grilled and served with pico de gallo, roasted chiles, and warm tortillas. Serves 40 guests

CHOCOLATE FONDUE | 430

GUAJILLO ROAST PORK LOIN | 375

Grand Marnier–infused chocolate fondue served with marshmallows, Rice Krispies® treats, pineapple, melons, strawberries, pound cake, and whipped cream. Serves 40 guests

Tender pork loin seasoned with guajillo spice, roasted to perfection, and accompanied by fresh pico de gallo, roasted chiles, and warm tortillas. Serves 30 guests

ROASTED TURKEY BREAST | 425 Served with gravy, mustards, mayonnaise, cranberry relish, and silver dollar rolls. Serves 30 guests All menus and pricing subject to change. Guarantees are to be submitted 72 hours in advance of the event. 25% service charge and 8.6% tax applied to all food and beverage for indoor events and 28% for all outdoor events.

PAGE 17

RECEPTION DISPLAYS EL CONQUISTADOR TUCSON, A HILTON RESORT

CEVICHE DISPLAY | 800

JUMBO SHRIMP | 950

Chef’s selection of seasonal seafood marinated in fresh citrus and served with house-made salsa and crisp tortilla chips. Serves up to 40 guests

Served with Cocktail Sauce on Ice. Per 100 pieces

BREAD DISPLAY | 240

CHARCUTERIE BOARD | 680

An array of ciabatta, flatbread, focaccia, sourdough, kalamata olive loaf, and herb breads, served with jalapeño-cilantro butter, olive oil and balsamic, and herbgarlic spread. Serves up to 40 guests

Spiced and genoa salamis, prosciutto, and chorizo, paired with pickles, banana peppers, cured olives, and chipotle mustard. Served with mixed nuts, jam, horseradish crema, cocktail bread, and assorted crackers. Serves up to 35 guests

VEGETABLE CRUDITÉ | 310 Carrots, celery, radishes, cucumbers, jicama, cherry tomatoes, and cauliflower, served with blue cheese, ranch, and French onion dips. Serves up to 35 guests

SOUTHWEST ANTIPASTO | 700 An assortment of olives, marinated artichokes, roasted red peppers, balsamic-marinated mushroom salad, shaved Serrano ham, and Southwest spicy salami. Served with cubed provolone, cheddar, and Mahón cheeses, flatbreads, smashed roasted garlic, and cilantro oil. Serves up to 35 guests

IMPORTED & REGIONAL CHEESES | 450 An assortment of cubed cheeses with dried fruits and assorted crackers. Serves up to 40 guests

MARINATED GRILLED VEGGIES | 425

FRESH FRUIT DISPLAY | 400

An assortment of fresh vegetables served with balsamic vinegar and olive oil, accompanied by flatbreads and assorted crackers. Serves up to 35 guests

Seasonal melons, berries, and grapes served with prickly pear yogurt. Serves up to 40 guests

SMOKED PACIFIC SALMON | 585

DESSERT DISPLAY | 520 Bourbon pecan cherry tart, cappuccino tiramisu, raspberry truffle torte, fruit tarts, and red velvet cake bites. Serves up to 50 guests

Chopped red onions, hard-boiled eggs, capers, and cream cheese, served with cocktail rye bread and lavish. Serves up to 40 guests

PAIR WITH WINE CANYON ROAD CHARDONNAY | 36/bottle

NIETO SENETINER MALBEC | 56/bottle

California

Mendoza, ARG

STONE CELLARS CHARDONNAY | 48/bottle

PIATELLI CABERNET SAUVIGNON | 76/bottle

California

Mendoza, ARG

STONE CELLARS CABERNET SAUVIGNON | 48/bottle California

PAGE 18

STATIONS EL CONQUISTADOR TUCSON, A HILTON RESORT

RECEPTION STATIONS CESAR SALAD STATION | 24/person Crisp romaine with focaccia garlic herb croutons, shredded parmesan, grilled chicken, baby heirloom tomatoes, and pepitas, tossed in peppercorn Caesar dressing. GF & V

CHEF’S POTATO BAR | 25/person Whipped mashed potatoes, Yukon gold smashed potatoes, and sweet potato fries, served with an assortment of toppings including chipotle sour cream, whipped butter, bacon bits, chives, and roasted garlic

SELF-SERVE STATIONS

MINI BURGER STATION | 32/person

CHICKEN WING STATION | 26/person

Ground sirloin, mushroom–black bean, and green chili turkey burgers with provolone, jack, and cheddar cheeses. Served with lettuce, sliced tomatoes, red onions, pickles, ketchup, mustard, garlic aioli, slider buns, and house-made chips

Tossed in your choice of traditional hot, apricot BBQ, or herb & garlic sauce, finished with cotija cheese

STREET TACO STATION

MINI HOT DOG STATION | 30/person

Served with roasted chiles, charred tomatoes, onions, shredded lettuce, jack and cheddar cheese blend, cilantro, classic salsa, Sonoran frijoles, Sonoran slaw, and warm flour and corn tortillas

Served with ketchup, mustard, mayo, pinto beans, sauteed onions, chopped bacon, and pico de gallo

SELECT YOUR PROTEIN Flame grilled carne asada | 30 /person Grilled chicken | 27 /person Baja fish tacos | 33 /person

FRESH PASTA STATION | 29/person Bow tie pasta and cheese tortellini with your choice of two sauces: chipotle alfredo, marinara, or herb-garlic oil. Served with fresh basil, cured tomatoes, sautéed onions, Italian sausage, parmesan cheese, and breadsticks

PAIR WITH WINE CANYON ROAD CHARDONNAY | 36/bottle

NIETO SENETINER MALBEC | 56/bottle

California

Mendoza, ARG

STONE CELLARS CHARDONNAY | 48/bottle

PIATELLI CABERNET SAUVIGNON | 76/bottle

California

Mendoza, ARG

STONE CELLARS CABERNET SAUVIGNON | 48/bottle California

PAGE 19

SNACKS & DIPS EL CONQUISTADOR TUCSON, A HILTON RESORT

QUICK SNACKS

DIPS DELIGHT

DELUXE MIXED NUTS | 79/pound

GUACAMOLE | 110/quart

A premium blend of roasted and salted nuts

Freshly madewith ripe avocados, lime and cilantro

BAR MIX | 31/pound

ASSORTED DIPS | Each 105/quart

A classic savory mix of nuts, pretzels, and crunchy bites

Select your choice of house-made favorites. Salsa, chili con queso, black bean dip, cilantro hummus, and your choice of onion or ranch dip

FRESHLY POPPED POPCORN | 28/pound

SERVES 25 PEOPLE

ROASTED EGGPLANT & GARLIC DIP | 108/quart

DRY ROASTED PEANUTS | 35/pound Crisp, golden, and lightly salted

TRAIL MIX | 35/pound

Served with cucumber-onion-pepper relish, crumbled feta, and grilled pita triangles

A hearty blend of nuts, dried fruit, and sweet bites

HOT SPINACH ARTICHOKE DIP | 102/quart

BAR MIX WITH DELUXE NUTS | 50/pound

Served with sliced French bread

A premium upgrade of the classic bar mix

FIESTA LAYER DIP | 98/quart

PRETZELS | 28/pound

Layers of refried beans, tomatoes, black olives, green onions, sour cream, jalapenos, and cheddar cheese

Crisp, golden twists with a touch of salt

WHEEL OF BAKED BRIE | 300/each

TORTILLA CHIPS | 26/pound Fresh, crunchy chips ready for dipping

Wrapped in pastry with apricot preserves, currant jam, and balsamic cream. Served with sliced baguettes and crackers

POTATO CHIPS | 26/pound

BUFFALO CHICKEN DIP | 102/quart Creamy, cheesy, and zesty with a kick of buffalo spice

PAGE 20

PLATED DINNERS EL CONQUISTADOR TUCSON, A HILTON RESORT

Dinners include your choice of soup OR salad, chef’s choice of seasonal vegetables, assorted dinner rolls with butter, and dessert. Plated dinners include fresh-brewed coffee, decaffeinated coffee, and Mighty Leaf Tea Selection.

ADD A FOURTH COURSE

SALAD SELECTIONS Classic House Salad A mix of iceberg and romaine lettuce with cucumber, cilantro, cherry tomatoes, organic carrots, and herb croutons. Served with agave vinaigrette or creamy ranch dressing

SOUP SELECTIONS | 12/person Lemon Chicken & Artichoke Soup A light, flavorful broth with tender chicken, artichokes, fresh vegetables, and a hint of lemon

Garden Mesclun and Spinach Mandarin oranges, shaved radishes, julienned jicama, and sun-dried cranberries, served with Dijon vinaigrette or balsamic vinaigrette

Butternut Squash Bisque Silky butternut squash soup finished with a balsamic drizzle, diced apple, and toasted pepitas

Southwest Baby Iceberg Wedge Diced tomatoes, cucumbers, cilantro, charred corn, bacon, and cotija cheese, served with jalapeño vinaigrette or chipotle ranch

Roasted Tomato Bisque Rich, slow-roasted tomato soup topped with crisp herb croutons Cream of Asparagus Mushroom Asparagus and mushroom soup finished with a sherry drizzle

ENHANCED SALAD SELECTIONS | 6/person

Tortilla Soup | Veg Hearty tomato and roasted chile broth, garnished with tortilla crisps, and fresh cilantro

Mixed Garden Greens Tender mixed greens with jicama, orange segments, grape tomatoes, goat cheese, and sliced almonds, served with your choice of sherry or raspberry vinaigrette

Tomato Basil Soup | Veg A velvety blend of ripe tomatoes and fresh basil, finished with herb croutons

Baby Greens Fresh baby greens with shaved radish, chili apples, queso fresco, and strawberries, served with cider vinaigrette or ranch dressing

Minestrone | Veg Classic Italian vegetable soup featuring seasonal vegetables, white beans, and pasta in a rich tomato-herb broth

Asian Pear Organic spinach with spiced pumpkin seeds, roasted pear, parmesan focaccia croutons, and gorgonzola crumble, served with red wine vinaigrette

DELUXE Lobster Enchilada | 26/person Succulent lobster wrapped in a delicate tortilla, topped with vibrant mango salsa Calabacitas & Black Bean Cake | 8/person Served with creamy avocado and cilantro crema. Add spiced shrimp | 14/each Spiced Cauliflower | 12/person Roasted and finished with aromatic olive pistau Green Chili Tamale | 14/person Smothered in a rich, spiced tomato sauce. Add shrimp salsa | 14/person

PAGE 21

PLATED DINNERS EL CONQUISTADOR TUCSON, A HILTON RESORT

ENTREE SELECTIONS Seared Corvina Sea Bass | 116/person Seared sea bass with Vera Cruz sauce, served with basmati rice and baby zucchini

Duet of Strip Loin & Airline Chicken | 136/person Sliced strip loin with Merlot demi-glaze, paired with frilled airline chicken breast and mango relish, served with creamy Boursin mashed potatoes

Seasonal Fish | 108/person Chef’s seasonal fish selection topped with tomatillo salsa, served with black bean and corn sopes, guajillo chili vinaigrette, and a splash of chipotle crema

Duet of Filet Mignon & Lobster Tail | 164/person Adobo-crusted grilled filet mignon with truffle demi-glaze, paired with a petite grilled lobster tail drizzled in tequila lime butter, served over charred tomato risotto

Firecracker Grilled Salmon | 110/person Grilled salmon with a sweet and spicy chili glaze, topped with cucumber-pepper relish, served with jasmine rice

Duet of Chicken & Lamb Chop | 140/person Lemon-herb crusted chicken breast paired with a char-grilled domestic lamb chop, finished with port wine reduction and bacon marmalade, served with smashed pumpkin potatoes

Pumpkin Seed Crusted Pork Chops | 102/person Grilled pork chops crusted with pumpkin seeds, finished with a curry cream sauce, served alongside cilantro-lime sweet potatoes

Chicken Breast Supreme | 95/person Tender chicken breast supreme with apricot demiglace, topped with pineapple-mango salsa, served over a long-grain wild rice blend

Grilled Rack of Lamb | 136/person Roasted rack of lamb with rosemary-garlic demi-glace, served with asparagus and mushroom risotto

Pistachio-Pepita Crusted Chicken | 101/person Chicken breast crusted with pistachios and pepitas, topped with mango chutney and fire-roasted tomatoes, finished with red pepper sauce, golden Yukon potatoes, and carrot puree

Filet of Beef | 130/person Tender filet of beef with port wine demi-glace, served with fingerling potatoes, organic carrots, and onion confit

VEGETARIAN OPTIONS Pan-Fried Celery Root | 76/person Served with mushrooms, spinach, red peppers, spiced tomato sauce, and herb-roasted fingerling potatoes | Vegan

Loaded Acorn Squash | 74/person Filled with a mushroom blend, sage, garlic, leeks, spinach, fennel, and kidney beans, served with black bean rice, poblano coulis, and balsamic glaze | Vegan & GF

Vegetarian Wellington | 78/person Filled with quinoa, portobello mushrooms, roasted red peppers, and zucchini, topped with tomatillo sauce and pear tomatoes | V

Quinoa Stuffed Bell Pepper | 74/person Stuffed with quinoa, mushrooms, onions, cherry tomatoes, asparagus, and spaghetti squash, finished with a red pepper coulis | Vegan & GF

Pan-Fried Cauliflower “Milanaise” | 73/person Coconut milk risotto, olive oil - citrus relish, watercress | V

PAGE 22

ENTREE SELECTIONS EL CONQUISTADOR TUCSON, A HILTON RESORT

DESSERT SELECTIONS White Chocolate Torte With hibiscus Cremieux and hibiscus gel Ibarra Chocolate Mouse Timbale | GF Topped spiced cajeta and cocoa nib crumble Vanilla Bean Cheesecake | GF Classic cheesecake drizzled with berry-lemon compote Chocolate Banana Panna Cotta With peanut butter milk crunch Key Lime Tartlet With pistachio crumble and cherry glaze

PAIR WITH WINE CANYON ROAD CHARDONNAY | 36/bottle

ROBERT HALL MERLOT | 48/bottle

California

Paso Robles, CA

STONE CELLARS CHARDONNAY | 48/bottle

NIETO SENETINER MALBEC | 56/bottle

California

Mendoza, ARG

STONE CELLARS CABERNET SAUVIGNON | 48/bottle California

PAGE 23

DINNER BUFFETS EL CONQUISTADOR TUCSON, A HILTON RESORT

All buffets include fresh brewed coffee, Mighty Leaf Tea Selection, iced tea All dinner buffets less than 50 people or open longer than 1 ½ hours will incur a $150 surcharge.

MINI BUFFET | 91/person

SALADS

AVAILABLE

House Mixed Greens Crisp cucumbers, tomatoes, red onions, shredded cheese, and jicama with garlic croutons. Cilantro vinaigrette or ranch dressing

50 OR LESS

FOR GROUPS

MINI BUFFET #2 | 86/person

Cucumber Dill Vinaigrette Salad Crisp, refreshing cucumbers tossed in a light dill vinaigrette

SALADS Chopped Salad Crisp cucumbers, red onions, tomatoes, garbanzo beans, radishes, shredded carrots, and feta cheese with seasoned croutons. Classic vinaigrette or chipotle ranch

ENTRÉES Rosemary Rotisserie Chicken Slow roasted to perfection with fresh rosemary Seared Beef Tenderloin Tips Juicy seared tenderloin tips

Pasta Salad Fresh pasta tossed in a tangy cured tomato vinaigrette

SIDES

ENTRÉES

Vegetable Stew Herb roasted yams, fresh steamed broccoli, zesty corn salsa, warm cheese and green chili biscuits and butter

Poblano & Seared Pork Stew Slow-cooked pork in a flavorful, smoky poblano sauce

DESSERTS

Chipotle Salmon Fillet Seasoned with smoky chipotle and finished with fresh chayote relish

Red Velvet Cupcake Rich red velvet topped with tangy orange cream cheese frosting

Beef Machaca Shredded, seasoned beef served with warm flour tortillas

Bourbon Pecan Tartlets Buttery tart shells filled with bourbon-infused pecans

SIDES Savory Delights Brown rice and quinoa blend, grilled zucchini with tomato relish and garbanzo beans, and house rolls with butter

Chocolate Cherry Mousse Silky chocolate mousse layered with sweet cherries

DESSERTS Tres Leches Cupcake Light sponge cake soaked in a sweet milk blend and topped with whipped cream Turtle Cheesecake Creamy cheesecake topped with caramel, chocolate, and pecans Apple Frangipane Buttery almond filling topped with whiskey baked apples in a delicate pastry crust

PAGE 24

DINNER BUFFETS EL CONQUISTADOR TUCSON, A HILTON RESORT

All buffets include fresh brewed coffee, Mighty Leaf Tea Selection, iced tea All dinner buffets less than 50 people or open longer than 1 ½ hours will incur a $150 surcharge.

GRAND CANYON | 114/person

SALADS Organic Spinach Salad Fresh spinach with grape tomatoes, sunflower seeds, hearts of palm, bleu cheese, and sundried cranberries, tossed in cider vinaigrette

POOLSIDE FIESTA | 120/person

Heirloom Tomato & Artichoke Fresh heirloom tomatoes and tender artichokes with green onions, drizzled with olive oil and fresh lemon

SALADS Mixed Green Salad Crisp greens with roasted corn, black beans, tomatoes, and jicama, finished with a bright cilantro vinaigrette

ENTRÉES

Chilled Grilled Vegetables A colorful medley of zucchini, yellow squash, eggplant, red peppers, asparagus, portobello mushrooms, and red onions, finished with herb balsamic vinaigrette

Beef Brisket Slow-cooked and served with smoky demi-glace, horseradish cream, and chipotle mustard Achiote Marinated Roast Pork Loin Slow-roasted and finished with a tangy cherry BBQ sauce

GUACAMOLE STATION Guacamole House guacamole and classic salsa served with corn and flour tortilla chips

Chipotle-Spiced Baked Salmon Oven-baked with smoky chipotle seasoning, served with cool cucumber dill yogurt

ENTRÉES

SIDES

Mesquite Grilled Chicken Breast Tender chicken breast finished with a tangy-sweet pomegranate BBQ sauce

Savory Delights Chipotle cheddar mac & cheese, vegan curry cauliflower stew, steamed broccolini with toasted pepitas, and assorted rolls with whipped butter

Braised Beef Tamales Tender, flavorful beef wrapped in masa and served with classic salsa

DESSERTS

Grilled Mahi Mahi Side of crisp shredded cabbage, fresh cilantro, lime, queso fresco, and sliced jalapeños

Chocolate Silk Tartlet Rich, velvety chocolate filling in a delicate pastry shell topped with chantilly cream

SIDES

Cinnamon Flan Creamy caramel custard infused with warm cinnamon

Grilled flour and corn tortillas, fiesta rice pilaf, jalapeño cornbread, and buttermilk biscuits with butter

Berry Crumble Cookie Buttery cookie layered with sweet berries and a golden crumble topping

DESSERT STATION Ibarra Chocolate Rum Cake Bites Rich chocolate rum cake infused with Ibarra cocoa Cinnamon Lime Tres Leches Light, airy sponge cake infused with cinnamon and lime, topped with fresh fruit salsa Apple Empanada Flaky pastry filled with spiced apples

PAGE 25

DINNER BUFFETS EL CONQUISTADOR TUCSON, A HILTON RESORT

All buffets include fresh brewed coffee, Mighty Leaf Tea Selection, iced tea All dinner buffets less than 50 people or open longer than 1 ½ hours will incur a $150 surcharge.

ORO VALLEY OPTION #1 | 149/PERSON

BOTH OPTIONS INCLUDE

SALADS

ASSORTED BREADS

Beefsteak Tomatoes Sliced beefsteak tomatoes topped with crumbled cotija, red onions, and a drizzle of balsamic vinaigrette

Assortment of rolls, olive oil, and butter

DESSERT

Mixed Greens Bouquet Fresh greens, red radishes, jicama, mandarin oranges, and crumbled chili-lime walnuts, and side of cilantro vinaigrette

Cherry Streusel Tart Sweet cherries baked in a flaky pastry crust, topped with a buttery streusel crumble

Chunky Cucumbers & Artichokes Crisp cucumbers and tender artichokes tossed in a white wine dill vinaigrette

Chocolate Truffle Cake Rich, decadent chocolate cake layered with silky truffle ganache

ENTRÉES

Soft Caramel Cheesecake Creamy cheesecake topped with smooth, buttery caramel

Roasted Prime Rib Slow roasted to perfection, served with rich au jus and a side of horseradish

Chef Attendant fee: $175 per chef per hour, one chef per 50 people recommended

Pistachio-Crusted Chicken Breast Oven-roasted and finished with a sweet-tart prickly pear glaze Chili-Spiced Roasted Salmon Roasted with bold chili seasoning and served with a smooth poblano pepper emulsion

SIDES Rosemary fingerling potatoes, roasted cumin cauliflower, and steamed broccolini with herb butter

PAIR WITH WINE

OPTION #2 | 135/PERSON

CANYON ROAD CHARDONNAY | 36/bottle

ENTRÉES

California

Roast Sirloin of Beef Carved and served with a rich Merlot demi-glace

STONE CELLARS CHARDONNAY | 48/bottle California

Corvina Seabass Fillet Lightly crusted in blue cornmeal and served with a bright citrus sauce

STONE CELLARS CABERNET SAUVIGNON | 48/bottle

Seared Chicken Breast Finished with black currant-olive relish and a rich shallot demi-glace

California

ROBERT HALL MERLOT | 48/bottle

SIDES

Paso Robles, CA

Savory Delights Baby vegetables, grilled tomato parmesan, and roasted Idaho wedges

NIETO SENETINER MALBEC | 56/bottle Mendoza, ARG

PAGE 26

WILD WEST ROUND UP EL CONQUISTADOR TUCSON, A HILTON RESORT All buffets include fresh brewed coffee, Mighty Leaf Tea Selection, iced tea All dinner buffets less than 50 people or open longer than 1 ½ hours will incur a $150 surcharge.

WILD WEST BUFFET SALADS Chuck Wagon Salad Crisp cucumbers sliced red onions, black olives, tomatoes, and pickled cauliflower with herb croutons. Served with assorted dressings Cowboy Potato Salad Baby potatoes tossed with hard-boiled eggs, crispy bacon, green onions Tomato Salad Marinated tomatoes, red onion, and balsamic reduction

SELECT YOUR ENTREE OPTION

MENU OPTION 1 - 128/PERSON

TRIMMINGS

Prickly Pear Marinated Chicken Breast Tender and flavorful with a Southwestern twist

Baked Potato Served with sour cream, chives, and butter

BBQ Pork Baby Back Ribs Slow-cooked and basted in smoky BBQ sauce

Corn on the Cob Freshly cooked sweet corn on the cob Ranch-Style Cowboy Beans Hearty beans slow-simmered with savory seasonings

MENU OPTION 2 - 144/PERSON Grilled Sirloin Steak Finished with crispy chili-dusted onion rings

Biscuits & Cornbread Served warm with honey and butter

Prickly Pear & Ancho–Marinated Chicken Breast A perfect balance of sweet prickly pear and smoky ancho chile flavors

DESSERT

Mesquite-Grilled Salmon Topped with a zesty Dijon crust and fresh chayote relish

Carrot Pineapple Torte Spiced carrot cake layered with sweet pineapple and creamy frosting

MENU OPTION 3 - 170/PERSON

Peach Berry Cobbler Warm peaches and mixed berries baked beneath a golden, buttery crust

1 lb. Grilled T-Bone Steak Hearty and flavorful, grilled to perfection with a savory char

Vanilla Ice Cream Classic, creamy vanilla ice cream

BBQ Jumbo Shrimp Brushed with tangy-sweet barbecue glaze

BEVERAGES Coffee Fresh-brewed coffee and decaffeinated coffee Tea Mighty Leaf Tea Selection and iced tea

PAGE 27

DESERT DELIGHTS EL CONQUISTADOR TUCSON, A HILTON RESORT

All buffets include fresh brewed coffee, Mighty Leaf Tea Selection, iced tea All dinner buffets less than 50 people or open longer than 1 ½ hours will incur a $150 surcharge.

DESSERT BUFFET | 36/person Raspberry Truffle Torte Rich chocolate layered with raspberry essence

Desert stations are available outdoors only

Chocolate Custard Smooth, rich chocolate custard topped with caramelized bananas

SWEET CREATIONS STATIONS | 12/person

Miniature Fruit Tarts Crisp, buttery pastry shells filled with creamy custard and topped with fresh fruit

Create Your Own S’mores Station Roast marshmallows and layer them with chocolate and graham crackers to build your perfect s’more

Assorted Cookies & Cream Cheese Brownies A sweet variety of cookies paired with rich, swirled cream cheese brownies

or Bananas Foster Station Fresh bananas flambéed with butter, brown sugar, and rum, served over ice cream for a warm, decadent treat

Assorted Bite-Sized Cheesecakes A tempting selection of miniature cheesecakes in assorted flavors

or Cherries Jubilee Station Sweet cherries flambéed with liqueur and served over ice cream for a classic, elegant dessert

ADD ANY OF THE FOLLOWING BEVERAGES

SUNDAE STATION | 26/person

Coffee | 5/person Freshly brewed coffee and decaffeinated coffee

Flavors Vanilla and chocolate ice cream

Tea | 5/person A selection of Mighty Leaf teas, and iced tea

Sauces Hot fudge, caramel syrup, and strawberry sauce

FROZEN TREATS

Extras Crisp ice cream cones and fluffy whipped cream

Ice Cream | 9/person Häagen-Dazs® ice cream pops

Toppings Chocolate brownies, Oreo® pieces, M&M’s®, crushed Heath® bar, chopped nuts, and Reese’s® peanut butter cup pieces

ACTION STATION WITH ATTENDANT | 175/hour

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BARS & BEVERAGE STATIONS EL CONQUISTADOR TUCSON, A HILTON RESORT

Premium Wines Available by the Bottle

SILVER BAR | 10.00/each Assorted Liquor Jim Beam Benchmark Bourbon, Bank Note Scotch, Smirnoff, Miles Gin, Rum, and Tequilla House Wine - Canyon Road | 10/each Cabernet, Chardonnay, and White Zinfandel

GOLD BAR | 12.50/each Assorted Liquor Maker’s Mark, Canadian Club, Dewar’s White Label, Stolichnaya or Tito’s Vodka, Tanqueray, Bacardi Superior, Sauza Blue Reposado or Corazon or Milagro Tequila, Christian Bros Brandy, Kahlua House Wine - Canyon Road | 10/each Cabernet, Chardonnay, and White Zinfandel

GOLD WINES | 11/each Proverb Wine Cabernet, Chardonnay, Merlot, Pinot Grigio, Pinot Noir, Rose

ALL BARS INCLUDE Domestic | 6.50/each Budweiser, Bud Light, Miller Lite, O’Doul’s

B A R

Imported/Craft | 7.50 Heineken, Corona, Stella Artois, Blue Moon

P A C K A G E S

Local Craft | 8.50 Four Peaks, Ranch Hand, Oak Creek, Barrio Citrizona IPA

Bartender fee 150/per bar One bar is required for every 100 guests

SILVER BRAND BAR ADDITIONAL

1 HOUR

24/PERSON

2 HOURS

31/PERSON

1/2 HOUR

7.50/PERSON

GOLD BRAND BAR ADDITIONAL

1 HOUR

29/PERSON

2 HOURS

37/PERSON

1/2 HOUR 9/PERSON

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RECEPTION STATIONS EL CONQUISTADOR TUCSON, A HILTON RESORT

One ½ Gallon Serves approximately 16 orders

ALCOHOL CORDIALS & COGNAC | 12/each Amaretto Disaronno, Bailey’s Irish Cream, Frangelico, Grand Marnier, and Hennessy VS

MARGARITA BAR | 11/each Variety of Traditional, Prickly Pear, Strawberry, and Cranberry

NON-ALCOHOLIC

BRUNCH BAR | 10/each Variety of Mimosas, Bloody Marys, Screwdrivers, Greyhounds, and Gin Fizz

MOCKTAIL BAR | 10/each Laughing Buddha, Conquistador Cooler, Ginger Apple, Pomegranate Mojito, Sunshine Berry Fizz, Cucumber Fresca, Italian Soda, Bombay Cola, Prickly Pear, Mango Margarita

BLOODY MARY BAR | 13/each Variety of Mixes, Pickled Vegetables, Rimers and Garnishes with Vodka, Gin, and Tequila

LEMONADE STAND | 8/each

MARTINI BAR | 12/each

Pink Lemonade, Thyme and Lime, Hibiscus and Mint, Spicy Cayenne Shandy

Classic, Caramel Apple, Conquistador, Strawberries and Cream, French

GOURMET COFFEE BAR | 105/gallon

SIGNATURE SPIKED PUNCHES | 155/gallon

Whipped Cream, Chocolate Shavings, Cinnamon Sticks, Orange Peels, Rock Sugar, Sugar in the Raw, Chocolate Wafer Sticks, Demitasse Sticks

Sangria, Champagne Punch, Margarita, Conquistador Cooler, Bloody Mary

PUNCH | 65/ gallon

SIGNATURE MIXOLOGISTS CREATION | 165/gallon

Bright and fruity punch, bursting with tropical flavors and served over ice

A personalized creation crafted with your vision and perfected by our property mixologist

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WINE SELECTIONS EL CONQUISTADOR TUCSON, A HILTON RESORT

HOUSE WINES

PER BOTTTLE

Canyon Road, California

Stone Cellars Chardonnay

Stone Cellars Cabernet Sauvignon

Chardonnay, Cabernet Sauvignon, White Zinfandel California California

SPARKLING

PER BOTTTLE

Wycliff Brut

JP Chenet French Blanc de Blanc

Cavaliere D’Oro Prosecco

Vlilarnau Cava Brut Reserva

California France

RED WINES

WHITE WINES

Montoya Pinot Noir

Paul Mas Reserve Pinot Noir

Charles & Charles Boob Boom Syrah

Nessun Dorma Rosso Toscana Super

Faustino Tempranillo

Pasqua Chianti Classico

Cap Royal Bordeaux Supérieur Rouge

Edmeades Zinfandel

Nieto Senetiner Malbec

Rotating Red Blend

Robert Hall Merlot

Monterey, CA | 55 per bottle Languedoc-Roussillon, FRA

Columbia Valley, WA

Italy

Spain

PER BOTTTLE

Tuscan, Tuscany, ITA Rioja Alavesa, ESP

PER BOTTTLE

Controllata e Garantita Tuscany, ITA

Vigneti del Sole Pinot Grigio

Riley’s Lookout Sauvignon Blanc

Veneto, IT

Marlborough, NZ

Bordeaux, FRA | 55 per bottle Mendocino County, CA

Patient Cottat Sauvignon Blanc

Protocolo, Rose

Heitz Eifel Kabinett Riesling

Ricossa Moscato D’Asti

Stone Cellars Cabernet Sauvignon

Stone Cellars Chardonnay

California

Greenwing by Duckhorn Cabernet Sauvignon

Nielson Chardonnay Luis Latour Chardonnay

Piattelli Cabernet Sauvignon

Loire Valley, FRA

Castilla-La Mancha, ES Mosel, GER

Piedmont, ITA California

Santa Barbara, CA

Côteaux de l'Ardèche, FRA

Mendoza, ARG

Arizona | 60 per bottle Paso Robles, CA

Columbia Valley, WA Mendoza, ARG

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GENERAL INFORMATION EL CONQUISTADOR TUCSON, A HILTON RESORT

FOOD & BEVERAGE Current banquet prices are indicated on the enclosed menu offering. All food and beverage prices are guaranteed ninety (90) days prior to the function. All food and beverages must be supplied by the Resort, which is the only authorized licensee to sell and serve liquor, beer, and wine on the premises. In conjunction with our Executive Chef, your Event or Catering Manager will be happy to customize specialty menus at your request to meet specific needs. The Resort requests that your menu selections and details be provided a minimum of four (4) weeks prior to your function.

SERVICE CHARGE & TAXES In addition to the prices presented, our Resort will add the customary 25% service charge and 8.6% tax applied to all food and beverage for indoor events and 28% for all outdoor events. These are subject to increase.

MENU PREPARATION Our Resort requires your menu selection and specific requests to be finalized thirty (30) days prior to your event/function. Once completed, you will receive a banquet event order for your signature and approval. At this time, you may make additions, cancellations, and/or changes. If more than one entrée is chosen for seated meals, the higher price will prevail.

GUARANTEES The Resort requires notifying your Event or Catering Manager of the exact number of banquet or reception guests three (3) business days prior to the start of the event function. This confirmed number constitutes the guarantee. If fewer than the final guaranteed number of guests attend the function, the final guaranteed number will be charged. If no guarantee is given, the expected number of guests will be considered your guarantee. For every function, the Resort will set additional seating of 5% above the guaranteed number of guests. Our culinary team prepares your food & beverage items for the guaranteed number. No food may be removed from the function by any guest. If additional meals are added after the guarantee is given (i.e., substitutions, replacements, or special orders), these meals will be considered an addition to it and charged accordingly.

FUNCTION SPACE Our Resort reserves the right to alter event function space with notification based upon the increase or decrease in the number of expected guests. All outdoor functions must be buffet. We are unable to reserve banquet space for functions with general admission tickets. Also, it is the guest’s responsibility to obtain all necessary licenses and permits required by the State of Arizona and the Cities of Tucson and Oro Valley. If minimum revenue guarantees are not met in food and beverage, the remaining balance will be charged as meeting room rental.

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GENERAL INFORMATION EL CONQUISTADOR TUCSON, A HILTON RESORT

BEVERAGE SERVICE The sale, service, and consumption of alcoholic beverages is regulated by the Arizona State Alcoholic Beverage Commission. The Resort, as an alcoholic beverage licensee, is subject to regulations promulgated by the Arizona State Alcoholic Beverage Commission, violations of which may jeopardize the Resort’s license. Consequently, it is the Resort’s policy that no beverage of any kind may be brought into the Resort by patrons or guests. In compliance with Arizona Liquor Laws, all alcoholic beverages may not be served or sold to any person after 2:00 a.m. All bars are limited to a (5) hour maximum.

DECORATIONS/ ENTERTAINMENT A list of preferred vendors can be provided by your Event or Catering Manager. If you select your own décor company, approval must be obtained from your Event or Catering Manager prior to affixing anything to walls, floors, and/or ceilings.

SEATING ARRANGEMENTS/ EQUIPMENT Seating will be round tables that seat ten (10) people each, unless otherwise arranged. Requests for seating of eight (8) or fewer using round tables are available, but must be specified on your event order. The Resort will provide a reasonable amount of meeting equipment (chairs, tables, dance floor, risers) based on the program as outlined. This complimentary arrangement does not include special setup or extraordinary formats that would exhaust our current inventory to the point of requiring the rental of additional supplies to accommodate your needs, as well as the needs of other in-house groups. Dance floors for outdoor functions must be rented at guests’ expense.

SECURITY The Resort shall not assume responsibility for damage or loss of any merchandise or articles left in the Resort before, during, or following any event. Guests are responsible for any damage to any part of the Resort during the period they are onsite (including their employees, independent contractors, or those under their control or under the control of independent contractors hired by them while onsite). Security services may be arranged, if needed, through your Event or Catering Manager. One security officer per 100 guests must be hired for high school or college student events, in addition to any chaperones.

BANQUET CHECK APPROVAL All itemized Banquet Checks must be signed at the conclusion of the function. If the check is not signed, the billing count of the Resort will be accepted.

CREDIT POLICY Direct Billing is available, pending approval for charges exceeding $10,000. For charges of $10,000. and less, a preapproved credit card is required.

LIABILITY The Resort does not assume responsibility for personal property and equipment brought onto its premises.

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GENERAL INFORMATION EL CONQUISTADOR TUCSON, A HILTON RESORT

MISCELLANEOUS CHARGES $1000 for a double set (indoor/outdoor space). $500 charge for meeting room set changes after the room has been set. $350 cleaning fee for each ballroom after a major event (exhibits, heavy décor, or A.V.) has moved out. $250 for piano tuning and moving. Property usage fees will apply to all A.V. equipment rented from off-site A.V. firms. $350 clean-up fee for balloon, confetti, or rice. $25 / person/hour for coat check attendant. $100 / half-hour for banquet time change fluctuation. $75 / room for re-keying of banquet space. $150 for three hours or less / bartender for hosted and cash bars, $25 for each additional hour. $35 banner hanging fee - oversized or special rigging is additional; your Event or Catering Manager can provide pricing. $3 porterage for under guestroom door / simple in-room deliveries. Complex in-room deliveries $5 / room minimum. $5 / box receiver and delivery to meeting rooms. Pallets are $200 / pallet. $25 / day/flatbed ($25 / hour/team member for labor, if needed, 2-hour minimum). $150 / space heater. $45 / piece for linen replacement. $50 / pole light.

FOOD SERVICE FEES Extended periods of time between courses of Plated meals will incur a $200 labor fee per half-hour for banquet courses separated by awards presentation, dancing, program, etc. Omelette stations will incur a $175 per chef for 1 ½ hours in duration or less (additional hours at $100 / hour). Carving Stations | Action Stations will incur a $175 per chef for 1 ½ hours in duration or less (additional hours at $100 / hour). $25 / person additional for off-site catering in addition to any china, silver, or glass rental required. Surcharge of $100 for breakfast and lunch, and $250 for dinner for buffet service for less than the minimum specified. $25 re-tray fee to serve leftover breakfast items for re-use during coffee breaks. Buffet Attendant Fee of $25 per hour | per server will be charged for cafeteria-style service requests.

We are thrilled to host both you and your event, and we look forward to welcoming your guests with our Authentically Southwest Hospitality. The previous pages will guide you through our available banquet and catering event menus for all your hosted events. We have taken great care to create menus that focus on both healthy and delicious food, while reflecting the unique influences of our Southwest location. Our Culinary experts have taken careful consideration of the current dietary restrictions and preferences. We have expanded both the available dietary options that are free from Gluten, along with enhancing our Vegetarian and Vegan food offerings. Please inquire about our other dietary options, such as our Paleo and Keto menu options, so we can ensure you and your guests are well-nourished and cared for. We do train and practice safety when preparing food and when serving alcohol. We abide by the Arizona statutes when it comes to the responsible sale and service of alcoholic beverages.

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