Hilton Los Cabos Banquet Menus

f l avo r banquet menus

THE ESSENCE OF LOS CABOS, BAJA CALIFORNIA SUR. WE’RE MORE THAN CACTUS. PG 4

From Acapulco to Baja, Chef Mauricio is inspired by the sea. Pg 18

Find your spirit beyond Tequila.

Pg 36

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table of c o n t e n t s viva los cabos......................4 breakfast buffets................. 6 breakfast enhancements... 10 plated breakfast.................12 coffee breaks..................... 14 box breakfast......................16 chef mauiricio.....................18 box lunch........................... 20 lunch buffet...................... 22 plated lunch...................... 24 the farm & the chef............ 26 plated dinner..................... 28 dinner buffets................... 30 agave spirits....................... 36 receptions.......................... 38 vino.................................... 42 the bar is open................... 44 culinary experiences......... 48 terms & conditions............ 53

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viva l o s

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cabos

Situated midway between the bustling town of Cabo and historical San Jose, Los Cabos runs along the beaches of the Sea of Cortez. The sun and surf draw millions to this spot, a respite Cabo San Lucas is located at the southern tip of the Baja California Peninsula with both beautiful desert landscapes and beaches, and renowned worldwide for sport fishing and vacation, this is Lands End, where the Sea of Cortez and the Pacific Ocean meet.

You’ll find plenty to do around the ocean from snorkeling or diving at the beautiful UNESCO World Heritage Site of Cabo Pulmo reef, to fishing charters out of Los Cabos Marina for the chase after striped marlin, dorado and tuna.

On land, sightsee above the trees on a zip line excursion, on the ground with a 4-wheel ride, take in a spa day or slow down

out & abou

THERE’S MORE IN LOS CABOS

on the golf course. Famous for its nightlife, keep the party going in Cabo at beachfront bars and restaurants

The more laid-back and artistic side of Los Cabos, San Jose del Cabo is a colorful traditional Mexican town with historic architecture, an art district and art walk allowing visitors to browse the galleries and speak with artisans. A town square and historical churches are a must see.

The area has trendy coffee shops, microbreweries, and Los Cabos has unique shopping experiences. Two of the largest malls in Baja are located at the Luxury Avenue and the Puerto Paraiso mall with luxury wares. And outside of the towns, golden beaches attract surfers from around the world to sample the breaks.

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breakfast b u f f e t s

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good mornin

THE CHEF TABLE – BREAKFAST

DEL MERKADO BREAKFAST

$54 per person

$58 per person

Seasonal Fruit Juices

Juice and Smoothies

FRUIT CART

TRADITIONAL CASSEROLE

Seasonal Fruit

Fresh seasonal fruit including papaya, melon, watermelon, pineapple, tamarind, chamoy, tajin

Make Your Own Chilaquiles, ranchera and green tomatillo salsa, aged cotija and grill cheese, red onion pickle, cilantro and sour cream

Quin Oatmeal

Breakfast Enchiladas, green salsa, machaca scrambled

Pork Belly, farm scrambled eggs, Miraflores heirloom tomato coulis

PANADERIA

Sweet bread, conchas mexicanas, borrachito bread, empanochadas bread, pan de nata, rice pudding empanadas, chilindrinas, ojo de buey bread, pastries, bolillo, flax seed bread, multi grain, wheat bread, sour dough, brioche, rye bread, GF & DF bread Housemade Marmalade, jam, farm butter, honeycomb Artisanal Oaxaca Hot Chocolate, sweet and smooth cacao hot chocolate, ultrarich vanilla and cinnamon flavor

Motuleños eggs on yellow corn tortilla, asada salsa, plantain, green peas, turkey ham

Vanilla, nutmeg, almond milk, cinnamon, sugar cane THE FIRE KITCHEN

Poached Eggs, béarnaise, English muffin, bacon

Seared Salmon, vegetable Char-grilled Cecina, enchilada hash, fennel and truffle oil, pork meat, regional chorizo arugula salad Refried Pinto Beans Rancheros al Comal Fried Eggs on panucho tortilla, ranchera salsa Campesina Roasted Potato, pork belly chicharron, parsley, onion Churro French Toast, condensed milk, cinnamonsugar, goat milk cajeta

Open Face Quesadilla, mozzarella, panela, epazote, salsa verde, Tiki mix

Potato Turkey Hash, kale, Xitomato and achiote caldillo

Guacamole Toast, mozza, cherry tomato, basil, poached egg, potato and butter foam Banana French Toast, cinnamon and ricotta ice cream, caramelized bananas HOUSEMADE BREADS

Homemade jams, melted butter, coconut butter, Nutella, honeycomb Buttermilk corn bread Cinnamon loaf

Callebaut chocolate and dried cherries bread

Breakfast Buffet can be served from 6 to 12 pm are designed for a maximum of 90 minutes of service. A surcharge will apply for extended service. Each buffet has a minimum guarantee of 50 persons. Pastries and fruits are not transferable to refreshment breaks. All buffets include freshly brewed coffee, decaf coffee and selection of herbal teas.

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MORNINGSIDE BREAKFAST BUFFET

FARM TO TABLE – BREAKFAST

$60 per person

Fresh Local Organic Produce

Rustic and local bread

ORGANIC local fruit juice and smoothies

Buttermilk butter, coconut butter, del Rancho Butter, panela and guava ate (guava paste candy); cherry tomato jam, fig jam, Todos Santos strawberries and red chile marmalade

ORGANIC local farm breakfast • Chilaquiles casserole, crispy corn tortillas, tomatilloepazote, arugula salsa, queso de rancho, fresh cream • Farmer’s market omelet, zucchini, locally grown baby spinach, tomatoes, VG GF • Crushed avocado toast, multigrain bread, mixed green and sprouts, sunny-side-up egg, lemon dressing • Bacon and egg flatbread, spinach, cherry tomato, burrata, mixed green and basil salad • Grass-fed grilled steak and ranchero egg, tortilla, zucchini flour, beans, sautéed kale • Butternut squash and Tiki Farm breakfast potato hash, roasted sweet pepper, rosemary • Sautéed mushroom, Ensenada olive oil, basil sprouts, chorizo, goat cheese • Grilled vegetable threeegg omelet, Roma tomatoes, zucchini, eggplant, roasted chilaca pepper, aged cotija

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Dairy • Yogurt • Almond milk, rice milk, organic coconut milk

CONTINENTAL BREAKFAST BUFFET

$48 per person

$34 per person

FRUIT JUICE freshly squeezed orange, papaya and a seasonal fruit

FRUIT JUICE freshly squeezed orange, papaya and a seasonal fruit

SEASONAL FRUIT sliced fresh fruits, select four

SEASONAL FRUIT sliced fresh fruits, select four

HEALTHY AMERICAN cottage cheese, housemade muesli and granola, fresh marmalade

ASSORTED PASTRIES danishes, rolls, muffins, croissants

Breakfast Breads white and TRADITIONAL whole wheat bread, fruit AMERICAN scrambled eggs, preserves, butter, honey bacon, sausage, housemade hash brown potatoes, pancakes ASSORTED PASTRIES danishes, rolls, muffins, carrot bread, croissants BREAKFAST BREADS white and whole wheat bread, fruit preserves, butter, honey BAGELS regular and whole wheat cream cheese YOGURT individual plain, fruit, regular, low-fat CEREALS assorted, whole and low fat milk

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breakfast enhancements

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TAMALES AND HOT CHOCOLATE CART*

$8 per person

GORDITAS AL COMAL - FRESH CORN GORDITAS $15 per person

Veggie-green tamale, chicken mole tamale, pork and tomatillo salsa, vegan tamale, sweet corn tamale

Beef and chicken tinga, beef picadillo, vegetable gordita, zucchini flour, quesillo, requeson and epazote leaf

Artisanal hot chocolate, Mexicano Coffee, Atole (warm cornmeal drink) vanilla and strawberry Atole

Quinoa gordita GF, DF CHILAQUILES MADE TO ORDER $10 per person GF, VG crispy corn chips, salsa verde, ranchera salsa, roasted guajillo salsa, Manchego cheese, aged cotija cheese, local sour cream, queso fresco, red onion, cilantro

good mornin

build your own culinary breakfast experience

OMELET & EGG STATION $19 per person

L A CARRETA DEL BURRO $24.50 per person

Farm eggs, egg whites, omelet, rancheros

Fresh flour tortilla wrap

Red onion, sweet bell pepper, white button mushroom, scallions Fresh baby spinach, jalapeno, mild cheddar cheese, jack cheese

Mexican rice, black and pinto beans Aged cheddar, quesillo, mozzarella, jack cheese

Minimum guarantee of 25 guests. If guarantee is below 25 guests, a $_ service fee will be added. Chef Attendant required at $80 USD per chef, per 50 guests. This stations are only available as part of a buffet.

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plated b r e a k f a s t

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build your own breakfast

Oatmeal Acaí bowl Seasonal and tropical sliced fruit or parfait with dark agave honey Housemade pastries and toast Cold pressed juice, coffee or tea

ent rées – ch oi ce of one AMERICAN CLASSICS MEXICAN OUR WAY SPECIALTIES • Motuleños, fried farm eggs, crispy corn Gordita, plantain, green peas, tamulada salsa, baked ham $12 • Rancheros, sunny-side-up eggs, corn tortilla, ranchera or green salsa, refried black beans, avocado, grilled cactus paddle, panela cheese $15 • Chilaquiles, ranchera or green tomatillo salsa, cotija or quesillo cheese, free range chicken or sunny-side-up eggs $17 • Enchiladas, baked and grated tortilla, red or green salsa, red onion pickle, fresh cream, mixed green $17 • Breakfast egg burrito, machacha (jerky and salty beef), jalapeño, Chihuahua cheese (Menonita), refried beans, homemade chorizo $15

• Scrambled farm fresh eggs, local potato hash, broiled Roma tomato, double smoked bacon, country pork sausage $17

delicious

CONTINENTAL $16

per person

• Egg white soufflé, goat cheese, sun-dried tomato, chives, jalapeño $16

• Guava and blueberrybuttermilk pancakes, barley flour, spelt, oats, flax $15

• Breakfast tartlet, country ham, gruyere cheese, Spanish chorizo crumble $14

• Scrambled farm fresh eggs, locally grown tomatoes, roasted mushrooms, green onions, glazed ham, provolone cheese, Monterey Jack cheese $13 • Scrambled eggs, confit onions, red peppers, locally grown mushrooms, breakfast potatoes and purple sweet potato, Applewood smoked bacon $13

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coffee b r e a k s

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THE STANDARD DELUXE $25 per person

a m coffee b re a k s

(4 continues hours)

person

person

Freshly brewed coffee, decaffeinated, selection of teas

Sugar and chocolate glazed, cinnamon, marble, coffee donuts

(Please use The Hammer)

Assorted cookies, sweet rolls

Linzer tart Orange shortbread cookie Coffee and blueberry cake Chocolate sponge cake / GF Truffles, mezcal and mojito Freshly brewed coffee, decaffeinated, selection of teas FRESH FRUIT $25.50 per

person

Fresh tropical and seasonal fruit, berries, grapes, strawberries, coconut, granola, honey yogurt Assortment of danishes Freshly brewed coffee, decaffeinated, selection of teas

pm co f f ee b rea k s THE REAL MEXICAN CANDY $20 per person Sombrero lollipops, coconut candies, Gloria’s, chili mango, candied tamarind or pulparindo, peanut caramel, cookies, cajeta obleas, served in a clay pot HEALTHY $25 per person Jicama, cucumber and pineapple sticks, tajin, lime Assorted of green juice shooters Spanish tomato toast, Mediterranean vegetable bruschetta, whole grain bread, basil, and wild honey, roasted banana, yogurt, carrot, pecan, low fat muffins

POPCORN CART

$22 per person

GRANOLA BARS $33 per

Hazelnut and Nutella financier

Apple-cinnamon crumble Marble coconut roll

Grains and oatmeal raisin cookie

Banana sponge cake bread / GF Dark chocolate brownie bar Pistachio cookie

COOKIE $22 per person

rise&shine

Bottled spring water, assorted soft drinks

DONUTS BAR $30 per

Freshly brewed coffee, decaffeinated, selection of teas

Decorated sugar cookies, chocolate chip, animal cookies, oatmeal cream pies, brown butter bourbon blondies, ginger molasses, vegan peanut butter blondies CHURRO CART

$25 per person

Freshly made churros displayed in bags with:

Cinnamon sugar, brown sugar, chocolate and cajeta sauce MAGNUM COOKIES

$18 per person

Housemade magnum cookies – Selection of 3

Chocolate chip, raisinoatmeal, macadamia, biscotti, cranberry chocolate, peanut butter, brownie bites, polvorones or Mexican pecan cookies

VELA $30 per person

Crostinis and Bruschetas Prepare your favorite popcorn Prosciutto, burrata cheese, with different toppings: bresaola, Gorgonzola, pecans, housemade fig and cherry Sweet: zebra, caramel sauce, tomato jams, fennel oil & basil chocolate sauce, peanut butter sauce Wheat bread, pistachio-black bread toast, aged balsamic Salty: parmesan cheese, garlic and onion powder, chili caramel powder, buffalo popcorn Grilled apricots, roasted apples, marinated Ensenada Fresh jalapeños, melted olives, marcona almonds butter, cheddar PRETZELS $25 per person Sweet and Salty | Regular and Mini Bites Apple and dulce de leche, cinnamon, chocolate, pretzel dog, spicy pretzel, pepperoni pretzel

All breaks are priced for a maximum duration of 30 minutes. A surcharge will apply for extended service. Minimum guarantee of 20 guests

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box b r e a k f a s t

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BURRITO $32 per person

SANDWICH $32 per person

Mexican-style beef burrito

Turkey and cheddar cheese whole wheat sandwich

Fresh fruit, whole Housemade muffin Selection of: soft drink, bottle fresh juice, or bottle water

CROISSANT SANDWICH $32 per person Scrambled egg on croissant Yogurt, fruit parfait Housemade muffin Selection of: soft drink, bottle fresh juice, or bottle water

Fresh fruit cocktail with honey Housemade sweet bread Selection of: soft drink, bottle fresh juice, or bottle water

VEGETARIAN $32 per person Veggie wrap Fresh fruit cocktail with honey Housemade banana sweet bread Selection of: soft drink, bottle fresh juice, or bottle water

rise&shine

Ta ke away b ox 6a m -12pm

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chef m a u r i c i o

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AND HIS CULINARY TEAM Executive Chef Mauricio Lopez has found his home at Hilton Los Cabos having led the kitchens and culinary team for 16 years. Although far from his origins in Acapulco, Mexico, Chef Lopez sees many similarities in Baja and infuses his Mexican heritage into all menus at the seven culinary concepts and banquets at Hilton Los Cabos.

Having cooked throughout the word with stints in Cuba, Spain, New York and beyond, he brings those inspirations to the tables of Hilton Los Cabos on the shores of the Sea of Cortez. Many who work with him find themselves leading kitchens of their own. It is due to his leadership style that Hilton plucked Chef Lopez for the Hilton Culinary Council and responsible for the hotels and resorts opening in Latin America, from kitchen design to menu development. In addition he is consulting for the company’s Mexican concepts internationally. He also received the Hilton Chef Diamond Award and is a former champion of the Culinary Masters Competition in Miami, Florida.

culinar

MAURICIO LOPEZ, EXECUTIVE CHEF

Chef Lopez sources local ingredients from regional Baja farms and fishermen with a “no shortcuts” approach to his cooking.

“Baja provides us with the freshest produce. I can have vegetables in my kitchen that were in the ground yesterday, or fish on the plate that was caught this morning. It is a chef’s dream,” says Lopez. “There are no secrets to good food. Only fine ingredients.”

Having a preference for wines, Chef Lopez has partnered with Mexican wineries for a Winemaker Dinner Series under the stars bringing the wines of Valle de Guadalupe and other regions to guests and clients, and pairing them with his awardwinning cuisine.

Chef Lopez’ beloved Mexican hospitality and genuine care is translated to the plate. He can customize any menu to the client’s preference, and is heralded for his surprise and delight moments with the guests.

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box l u n c h

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ingredient

Take away box 12am-3pm

Includes one choice from each of the following: Sandwich, starch, sweet, piece of whole fruit, bottle of water or soft drink $32 per person

SANDWICHES

STARCHES

Smoked Chilean Salmon, cream cheese, curtida onion, tomato multi-grain baguette

Fusilli pasta salad, julienne charcuterie meats, cherry and wine vinaigrette

SWEETS

Assortment of chocolate cookies or brownies

Granola and amaranth bars Penne pasta salad, ratatouille Quinoa cookies and chips vegetables, tomato vinaigrette Cocoa and coffee cookies Mom’s potato salad, Roast Beef, grain mayonnaise, diced celery, onions, herb Limoncello cookies, pecan mayonnaise shaved red onion, pickled Tiramisu cookies, hazelnuts carrot and cucumber Roasted fingerling potato Anjou pear or apple turnover salad, grain mustard Tuna Salad, hard-boiled egg, tarragon mayonnaise, brioche vinaigrette, chives Fruit and sour cherry tartlets soft roll Bag of potato chips Gala apple individual pie Roast Turkey Breast, hardVanilla rice crisps square boiled egg, caramelized red onion, bacon aioli, sesame bun Smoked Chicken, spicy guacamole, gouda cheese, lemon aioli, sunflower bread

Chicken fajita and steak sandwich, chipotle aioli, roasted peppers, cilantro, baguette Grilled Eggplant, zucchini, capsicum, feta cheese, almond - mint pesto, toasted pita bread / V Sliced Tomatoes, fresh mozzarella, grilled onions, basil pesto, black pepper ciabatta /V

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lunch b u f f e t

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SALAD

FUSION DELI

$62 per person SALAD

Organic Vegetable Salad, goat cheese, papata-mango relish Cobb salad Potato Salad, turkey, roasted pineapple

Organic salad Chicken salad

Roasted Beef Sashimi, arugula Tuna salad lettuce, mayonnaise wasabi spicy dressing Hardboiled egg salad Tomato Salad, cold avocado ratatouille Tomato and Anchovy, yellow pepper bruschetta, basil oil Cold Pasta, smoked salmon, tarragon vinaigrette Vegetable Salad, Spanishstyle V MAIN

Marinated Sea Bass, cilantro, Serranito salsa Grilled Chicken, lime vinaigrette marinade Sandwich Station: ciabatta, rye, whole wheat, 5-grain, French baguette, bagels; delicatessen cold cut selections; local and imported cheese assortment, housemade dressings DESSERT

Linzer torte Cottage cheese, strawberry, cherry, honey cake

Baja shrimp ceviche Yellow sea bass ceviche MAIN

Fish tacos

BAJA $72 per person SALAD

Mango & Cucumber Salad with Shrimp and Fennel Dressing Tuna Ceviche with Orange Pulp Sea Bass Ceviche with Cucumber and Cilantro Grilled Shrimp Cocktail with yellow Gazpacho Salsa Clamato (spicy tomato juice) served with fresh Clams and Serranito style Shrimps

Cheese burgers

Salpicon Baby Scallops with Chipotle Pepper Potato Dressing

Chicken burgers

MAIN

Hot dogs

Cheese, broccoli, potato mash Shrimp Burger DESSERT

Platter of sliced fruit Mexican Fruit Popsicles Fruit Tartlet Hibiscus Fresh Water

SALAD

Guacamole, salsa, crispy tortilla chips Local fish ceviche tostadas Scallop and shrimp aguachile Organic local greens, carrot, jicama, corn, cherry tomato, avocado salad Mandarinas and piloncillo dressing vinaigrette Pico de gallo with cucumber, jicama, pineapple sticks, chili, creole lemon MAIN

Grilled local catch of the day, garlic mojo marinade

Red adobo roasted chicken Fried Fish Tacos with Chipotle breast Sauce Al carbon grilled skirt steak, Chile ancho demi-glace Shredded Beef with Tomato Salsa Corn and carrot Mexican rice, ranchero pinto beans Pork Tacos Scallops with small onions and Sweet and Sour Orange Juice DESSERT

DESSERT

Creamy Oaxaca chocolate tartlet, caramel, sea salt

Oven baked Apples with Almond

Cajeta corn custard, vanilla flan

Coconut and Malibu Liquor Pie

Tres leches, cinnamon, red berries, fruits, agave mescal syrup

Fruit Cake

Coconut, pineapple mini pies

Mango Pie with Damiana

Blueberry lemon pie

Baked Bananas with Vanilla Syrup

White chocolate and carrot cake

A LA MEXICANA

$68 per person

variety

DELI $57 per person

Mexican paletas, cacao fudge, chamoy, tajin

All lunch buffet are between 12pm-4pm. Lunch buffets are designed for a maximum of 90 minutes of service. A surcharge will apply for extended service. Buffets require a minimum guarantee of 50 people.

Buffets for small groups of 20-49 people, please ask your event manager. Includes bread & butter, freshly brewed coffee, decaffeinated and tea. Desserts and coffee are not transferable to refreshment breaks.

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plated l u n c h

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Prices are per item and/or per person 2 courses $39 per person 3 courses poultry and vegetarian entrees $46 per person 3 courses other proteins $55 per person For a choice of two main courses, add $10 per person

delectible

Includes bread, butter, freshly brewed coffee, decaffeinated, tea

Customize your lunch by choosing one appetizer, soup or salad, one entrée, one dessert APPETIZER

SALAD

MAIN

Yellow fin tuna tiradito, tiger’s milk, sweet potato chips, sesame, scallions, miso foam

Couscous salad, mint, roasted tomato, avocado, persa cucumber, grilled lemon juice vinaigrette V

Grilled jumbo shrimp, arroz meloso, calamary, garlic aioli, chorizo

Ceviche, seabass, fresh lime, ginger, vine ripe tomatoes, Baja olives and olive oil, spicy green chile, cilantro Cortes shrimp cocktail, crab, watermelon, cholula and guajillo salsa, avocado Vegetarian Vietnamese roll, spicy mango chutney salsa, cilantro, ponzu V Roasted beet and smokey chickpea hummus, mint oil, pita chips, carrots, arugula V Avocado and tomato tartar, sesame oil, ginger vinaigrette, chives, plantain V COLD AND HOT SOUP

Vegetarian chilled hearty vegetable soup, avocado oil, cantaloupe V Charred basil tomato soup, grilled panela cheese, Ensenada olive oil, campesino bread V

Organic Greens Del Rancho Mira Flores, radish, heirloom cherry tomato, avocado emulsion V Blue fin tuna sashimi, sesame vinaigrette, serranito, siracha aioli, wasabi mayonnaise, sea asparagus Arugula, cucumber, roasted red bell peppers, cherry tomato, feta cheese, Ensenada black olives, red onion, basil Meyer lemon vinaigrette V Grain and vegan salad, carrot vinaigrette, tofu, herbs green oil, sundried tomatoes, orange segments V

Grilled local catch “a la talla,” cilantro rice, fried plantain, grilled lemon, black bean puree

Grilled Las Brasas sterling flat iron steak, sauteed mushroom and garlic, arugula, parmesan Grilled Black Angus skirt steak, sweet potato puree, green onions, Mexican dark beer sauce

Grilled adobo and marinated chicken breast, sautéed zucchini and mushrooms, pineapple glaze

DESSERT

Apple Profiterole

Filled French choux pastry, cream-caramel, Valhrona Guanaja 70% Dark Cacao & Fleur de Sel crumble Exotic Cheese Cake

Passion Fruit & Mango, Pressed Sablé, Coconut Mousse

Churro, Crema fresca & Fruits

Churro Tartlet, Ice Cream, Berries & Honey Grilled Corn Cake

Sweet corn Cake, Fermented Pineapple compote and caramelized popcorn

Marinated chicken, grilled Mascarpone Cheese Cake shallots and heirloom tomatoes, parsley, zucchinis, Graham Crumble, White lemon zest, Ensenada olive Oil Chocolate Ganache, Blue & Tomato carpaccio, warm Raspberry Soup, Orange & CAB beef tenderloin, mozarella, pesto, pickle plums, Kaffir Confit celery root puree, sprouts, caramelized pinenuts, micro caramelized shallots, Miso Crème brulee de Mamey basil V glazed sweet carrots, radish Zapote Mesquite Roasted Salmon, Caviar, Pea & Pear Puree

Spicy seafood bouillabaisse, totoaba, grilled Pacific shrimp, scallop, hominy

Cauliflower Steak, Bean Pure, Salsa Roja. Rosemary & Mushroom Jus V

Green tortilla soup, cilantro oil, crema agria, cotija cheese, epazote V

Oven Roasted Carrots, Preserved Lemon Puree, & Goat Cheese, Parsley Oil, Panko Crumble V

Milk chocolate Ganache, Vanilla Sable whit Preserved Lemon Meyer Lemon Tamale

Apple Compote, Cocoa Mole Sauce, Strawberry Salsa Roja

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the farm the 26

THE FARM AND THE CHEF One of his favorite farms is less than an hour inland from Hilton Los Cabos – Tiky Cabo. Chef Lopez has his pick of the organic goods from Tiky Cabo farms in nearby Miraflores including greens, cauliflower, heirloom tomatoes, peppers, strawberries, herbs and many others. Just one taste of the food on your plate, and you know it did not travel far. The pungent cilantro in your taco was plucked yesterday from the fields.

While a farm-to-table concept may be a fad for some, the spirit of farm-to-table is Executive Chef Maricio Lopez’ way of cooking since his arrival to the area 16 years ago. His partnerships with the local farmers is based on his promise that “if you grow it, we will buy it” which allows Chef Lopez’ culinary creativity to excel.

This same commitment to sustainable produce is applied to seafood and meat. The local striped bass, and red snapper are farm-raised in the open ocean along Baja’s northwest shores, while shrimp, clams and oysters are cultivated, too. Chef inspects the ranchers providing the meats, and is committed to working with sustainable and local businesses making a positive impact on our communities.

“We have relationships with the farmers and buy from them with a commitment to supporting their farms through the purchasing power of a luxury resort,” said Lopez. “We work with many farmers, ranchers, and food artisans that grow sustainably and organically.”

organic

When we think of California Baja Sur, fresh fish tacos served with avocado, mango and tangy salsas come immediately to mind. The constant sunshine and verdant soils of the region are perfect growing conditions while the surrounding sea offers its fresh bounty. The healthy dishes inspired by the cultures and customs of Mexico are elevated to creative heights by area celebrated chefs such as Hilton Los Cabos’ Executive Chef Mauricio Lopez.

Hilton Los Cabos honors those bringing food to the kitchens and chefs that put it on the plate ever so delicately, ever so beautifully.

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plated d i n n e r

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TOMATO

Smoked Roma tomatoes, cherry tomato, green tomatillo carpaccio, aged balsamic, mint pesto $27 WATERMELON AND TOMATO

Watermelon, heirloom tomato, feta cheese crumble, candied beets, blackberry vinaigrette, black beans $24 BURRATA

Organic Mira-Flores mixed and field greens, marinated Baja olives, Ensenada grapes, candied walnuts, herb vinaigrette, cuitlacoche corn kernels, avocado $28 MOZZARELLA AND FRUITS

Baby greens, cucumber soup, fresh mozzarella, mozzarella croquette, watermelon and lavender emulsion, mango vinaigrette, chia and amaranto tulip $30 CEVICHE

Lime marinated seabass, poached octopus, fermented aji amarillo salsa, smoked scallop, chia, lime olive oil $34

DUO

SOUPS

ENTRÉES

GOLD MISO BISQUE

FROM THE LAND

STEAK AND SHRIMP

Spiny lobster, Ikura, smoked lemon tofu, lemon grass, spring onion, togarashi, maitake mushroom $33

Seared Prime Beef, braised white beans, parma crumble, Swiss chard $68

Carne asada hanger steak, glazed morita chile, black bean puree and grilled shrimp, tequila-herb butter, potato tamal $80

PACIFIC SHRIMP TOM YUM

Coconut milk, lemon leaves , wild mushroom, cilantro, young ginger, arbol chile $32 TORTILLA SOUP

Chard tomato, whipped ricotta, avocado, guajillo, aromatic epazote leaf $22

Burrata cheese, grapes, tomato puree, basil and fennel EL MESON TANDEM lettuce, arugula and mint oil, Zucchini flower creamy soup, preserved lemon $30 corn truffle cuitlcacoche and bean broth, pork belly SEAFOOD AND AVOCADO chicharron, masa balls $25 Charred seafood and avocado, cilantro and curry vinaigrette, sepia ink oil, cilantro sprouts, tiger’s milk, popcorn, pumpkin $32 MARKET SALAD

satisfying

SALADS AND STARTERS

Roast Pork Loin, speck, caponata, grilled corn, potato mash, honey glazed orange $38 Double Bone Lamb Chop, roasted garlic mash potato, pink peppercorn, au jus $58

Prime New York Steak, soy brown butter, haricots and brussel sprouts charred, onion pure, arugula gremolata $60

STEAK AND FISH

Roasted Angus beef tenderloin, heirloom carrot, fava bean and pan seared totoaba, harissa, cous cous $82 SCALLOPS AND SHRIMP

Grilled Flat Iron, jalapeño chimi, field green salad, plantain $48

Garra De Leon scallop, butter poached shrimp, creamy lobster broth, celery root, potato puree and cactus, scallion oil $82

FROM THE SEA

STEAK AND SCALLOPS

Totoaba, roasted local Baja fish, oven cured tomato butter, preserved lemon and mashed vegetables $48

Prime New York steak, glazed sweet carrots, whipped smoked potatoes, grilled scallop, Applewood smoked bacon, green beans $87

Pan Seared Sea Bass, edamame, charred broccoli, caramelized mushroom, Guerrero Negro Black salt $44

Crisped and Roasted Salmon, yuzu beurre blanc, roasted corn and quinoa boule $44 Roasted Pacific Shrimp, butter herb dressing cauliflower ñoquis, cracked pepper, garlic mash potato $58

Grilled Spiny Lobster, cilantro and spearmint mojo, guajillo chile aioli, turnip and hominy masa suave $ seasonal

Pan Seared Spicy Tuna, wasabi mashed potato, Chinese mustard sauce, stir fried greens, sweet crispy onion $45

DESSERTS

Apple and Cinnamon Emulsion, ricotta cheese, guava fruit cylinder $24

Frozen Cheese and Lime Pie, tamarind sauce $24 Flourless chocolate cake, Papantla vanilla sauce, caramel mousse, mezcal crumble, blue corn $26

Carrot Cake - Lemon Meyer lemon-ginger cream cheese, ice cream, carrot gel-anglaisse, corn gallette $25

Cherry Blossom and 5 Spice Chocolate Cake Papantla vanilla and white chocolate mousse, Brooks cherries, beet and ginger tuile $25

Includes bread & butter, freshly brewed coffee, decaffeinated, tea. Prices are per item and/or per person

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dinner b u f f e t s

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farm fresh

Baja Mediterranean Experience $150 per person | ORGANIC FARM la Huerta de Miraflores SALAD

SEAFOOD BAR

ENTREES

Baby Arugula and Mizuna, Ensenada olive oil, rustic Housemade bread, heirloom tomato, queso de rancho

Raw and Smoked Oysters, beer foam, margarita mignonette, spicy clamato, michelada salsa, warm tarragon butter

BAJA-inspired, Interactive Chef Station and Street Food

Baby Carrot, olives, Local Goat Cheese, lentil, farro, cherry tomato and basil marmalade, dates and fig Carrot and beet juice, orange oil, apple-basil and broccoli Juice Oil Infused Basil cilantro, fennel, mint, pineapple vinaigrette Tijuana Cesar Salad, garlicbrioche, white anchovies SOPA DE JITOMATES Roasted Tomato Soup, fresh cream, basil, mint, turkey bacon, bread crumbs THE TABLE Artisanal Craft Cheese, rustic bread, grapes, housemade marmalades, black olive tapenades, preserves and oils, Baja wine (subject to additional market pricing; ask your Event Manager)

Tiradito de Pescado, catch, soy serrano chile, ginger, garlic chips, green apple, sea urchin Baja Ceviche, shrimp, tuna, chargrilled octopus, yellow and green citric sauce, watermelon, cilantro, chia Red Aguachile, yellowtail, avocado, red chile, guajillo coulis, blood orange vinaigrette Tartar and Crunchy Ahi Tuna, grain mustard, green onions, black sesame, rice, black tostadas

Slow Roasted Baby Pork, crispy chicharron, tomatillo salsa verde, polenta and roasted apples, tatemada salsa

Free Range Organic Chicken, black bean risotto, sautéed mushrooms, black corn (Huitlacoche)

Tacos Gobernador, shrimp ragout, red and grill tomato, garlic sprout, menonita cheese, shishitos

DESSERTS

Crème Brûlée requeson, agave honey, figs, vanilla bean

Chocolate Mousse, mezcal, passion fruit Guava Tartlet, sangria gel, melon, praline and mint

Butterscotch and Caramel Cake, fresh cream, roasted apricot, white chocolate Lemon Buttermilk Pound Cake, icing, blackberries

Lobster and Soft shell Crab Tempura Tacos, capers and lime remoulade, soy aioli, black beans

Short Rib, mole rojo, cactus fruit, cactus pickle, chayote salad, bone marrow A la Leña Corn, cotija and parmesan, huichol, tajin, mayo, lime juice, butter

Char-grilled Aged beef, sea salt, jalapeño gremolata, corn ñoquis, herb butter sauce, shitake Shrimp Fideua, garlic aioli, and roasted beets sauce, sprouts

Designed for a minimum of 50 people. Buffets for small groups 20-49 people, please see your event manager. Server in dinner hour 6 to10pm. Includes bread & butter, freshly brewed coffee, decaffeinated, tea

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Market and Street Food $140 per person FROM THE FARM

SEAFOOD MARKET

Mixed greens garden, herbs, seeds, vinaigrettes, crumbles, grain, and oils

Grilled Catch, green mole butter sauce, garlic, chile crust

Avocado, pineapple, watermelon, melon, cactus fruit, mango, jicama, organic beet, carrots, onions, cherry tomatoes, olives & veggie pickles

Grill Pacific Shrimp, lime, serrano and parsley vinaigrette

Tequila Flambé Cheese In a Fire Volcanic Stone Molcajete Vegetarian wild mushroom, guajillo chile, poblano strips, Yuca, carrot, pickled onion Homemade Chorizo and Skirt Steak, salted dried beef, salsa verde

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Clam and Mussels, ajillo sauce, mezcal, basil and cilantro butter sauce BEEF Seared Beef Tenderloin – smoked roasted tomato salsa, cotija Flat Iron – mushroom & black bean salsa, Mexican rice, sautéed veggies

GUACAMOLE AND SALSA ACTION STATION Guacamole, roasted tomatoes, garlic, onion, assorted of chiles, cilantro, avocados, corn and flour tortillas

SWEETS AND CAKE CARVING STATION Tres Leches Cake, dulce de leche, berries and hibiscus fruit compote Dark Chocolate Churros, crème anglaise, cinnamon and passion fruit churro Horchata and Vanilla Cake, strawberries, white chocolate Caramel Crepe Cake, banana, Nutella, popcorn Fruit Taco, melon, cucumber, cilantro, chocolate strawberries

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Barbecue Buffet $185 per person Grilled Vegetable Salad, pepper oil Baked Potato Salad, chorizo vinaigrette Tomato and Cheddar Cheese Salad Apple and Coleslaw Salad Caesar Salad SOUP

MESQUITE GRILLED BBQ Pacific Lobster Butterfly Shrimp Skirt Steak Rib Eye Sirloin

SIDES

DESSERT

Baked Potato, sour cream

Orange Pie

Jacket Potato, bacon

Nuts Bourbon Pie

Steamed vegetables

Cranberry Pie

Buttered Green Beans

Chocolate Cake

Rice pilaf

Tequila and Pomegranate Mousse

eat more

SALAD

Apple and Pear Pie

Marinated Chicken Catch of the Day, lemon butter

Corn Chowder, served with Onion Bread

5 DE MAYO BUFFET $135 per person SALADS AND APPETIZERS Avocado Salad, fried Pasilla Pepper and Añejo Cheese Margarita and Cactus Fruit Salad Mexican Green Salad, cactus Marinated Sea Bass, jalapeno and garlic Jicama Flakes, cucumber, orange and serrano pepper vinaigrette

DESSERTS

SOUP

ENTRÉES

Aztec Tortilla Soup, epazote herb, fried hot pepper

Catch of the Day, pepper marinated, corn, chaya yellow rice

Torrejas, brioche covered with sweet cream, sprinkled with cinnamon and honey

Beef Tampiqueña, poblano pepper, refried beans, chorizo sausage

Vanilla and Chocolate Custard

Ceviche Baja-style Ceviche, scallops, shrimp Sea Bass Ceviche, tomatillo and cilantro sauce

Chicken Fajitas, beer marinate, lamb mixiote, ajillo seafood Pastor-style Tacos, marinated pork and pineapple

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the aga ve tequila libr ary 36

Having studied tequila and mezcal on the level of a wine sommelier, David Hernandez has become an expert in agave spirits. His knowledge is shared throughout our bar program and the resort’s Agave Library located in Sotol, the lobby bar.

The Agave Library serves as a source of knowledge as Hernandez leads guests on a tasting journey of history and discovery through the various Mexican regions that grow the agave plants and distill their spirits. His firsthand knowledge of the flavor profiles and the master distillers themselves, leads his passionate orchestration. Mezcal, the original agave spirit, shares prominence with tequila, raicilla, sotol, pulque and more. The spirits are paired with small bites or can be coordinated for a 5-course dinner.

Hernandez and his colleagues may host an agave tasting for clients, create a signature cocktail for the occasion or consult on a curated bar for the evening.

tastings

ea

MORE THAN TEQUILA

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receptions

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Canapé –Hors D’oeuvres Each Piece $7 | 5 Pieces at $28 HOT & WARM

COLD

Tortilla Dumplings, ginger shrimp, green garlic, avocado mousse

Poke, white soy shoyu, onion, sesame dressing, rice cracker

Baby Tempura Shrimp, guacamole, jalapeño infused ponzu Crostini, polenta, ricotta, honey, mushroom ragú Brioche, duck confit, dates, Vidalia onion roasted puree, jalapeño Chicken and Ginger Mole Dumpling, corn, jicama, tomato garlic dipping sauce Shrimp on Sugarcane, tamari reduction, sriracha-basil mayo Cheese Balls, blue and yellow corn dumpling, chèvre, corn truffle oil Mini Gordita, pinto beans and cannellini hummus, black sesame seed, quesillo, Spanish chorizo Brie Cheese en Croute, cilantro-basil honey, cranberry spicy Lobster and Scallion Cakes, wild mushrooms, red chili sauce, coconut milk

Sushi Crab Roll, rice, wasabi mayo, Ikura, green onions Cucumber, shrimp, guacamole, ginger, teriyaki-chile glaze Ceviche Shoots, toasted corn, cilantro juice Vietnamese Rice Paper Roll, shrimp pastor, mint, cilantro, spicy peanut butter sauce

starters

Seared Salmon, buñuelo, red onion, miso sweet, pickled cucumber, avocado

Prime Beef Tartar, cilantro, miso and mustard aioli foam, scallion tortilla crackers

Tomato Tartar, sunflower and amaranth cracker, miso-ponzu aioli, scallion, avocado mousse V Gazpacho Shoots, pico, migas, poached shrimp

Honey Bread Crostini, fig and lemon jam, whipped gorgonzola whipped, cashew V Mozzarella and Tomato Caviar, bruschetta, dates, aged balsamic caramel

Polcancito Yucateco, white bean Ibes, puff corn soufflé tortilla, roasted habanero tomato coulis V-VG

Tempura Scallop, spicy mayo, soy glaze, truffle oil, jalapeño

Chickpea Samosas, garlic-ginger potato, tamarind chutney V-VG

Confit Chicken Taquitos, guacamole shoots, clamato and red chile juice

Eggplant and Vegetable Pakoras, coconut and mint chutney V-VG-GF

Corn and Flour Empanaditas, corn and mushroom ragout, mozzarella, yellow pepper guacamole salsa

Paneer and Chili Roll, mango and mint chutney V-VG-GF

Short Rib Quesadilla, caramelized red onion, quesillo and Swiss cheese, smoked guacamole and pepitas

Won Ton Tuna Taquito, charred tuna, gohan rice, sashimi, mango and mint guacamole

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LI VE STATIONS Prices are per person | These stations requires ( 1 ) chef attendant per 25 guests | $100 per chef, per event ASIAN $45

Vegetable Dim Sum

CARRETA DE ELOTES Y ESQUITES $45

INDIAN $45

VEGETABLES $26

Pakoras

Carrot Crudités, celery, jicama, cucumber, baby corn, broccoli, cauliflower

Pork and Shrimp Gyozas

Green, Red & Yellow Esquites

Vietnamese Roll

Steam Corn on the Cob

Aloo Goobi

Tempura Vegetable and Shrimp

Grilled Yellow Corn

Pani Puri

Sides: Mayo, Queso Fresco, Cotija, Chile de Arbol, Tajin, Lime Juice, Sour Cream

Palak Paneer “queso fresco”

Karaage Chicken and Cauliflower Sides: peanut butter sauce, sriracha aioli, tofu and orange foam, Ikura, wakame, sea asaparagus, tentsuyu Sauce, SPANISH $45

RAW BAR $50

Baja Oysters Chocolata Clams Shrimp Cocktail

Vegetable Samosas

Sides: artichoke, blue cheese and jalapeño dips

Sides: garlic naan, plain naan, cilantro naan, tamarind chutney, mint Chutney, coconut Chutney HAWAIIAN $48

Ahi Poke Tuna and Salmon

Black Rice and Squid

Poke Bowl

Sides: rice, seaweed, furikake, avocado, sesame, sea salt, green onion, edamame, sesame dressing, lime, chives, daikon

Toast and Ham

JAPANESE $55

AMERICAN $45

Patata Brava,

Fresh Sashimi

Angus Beef Sliders

Shrimp Gambas Ajillo

Blue & Yellow Fin Tuna

Shrimp Sliders

Chorizo a la Sidra

Kampachi

Kosher Hot Dogs

Sides: potato tortilla, campesino bread, extra vergin olive oil, tomato puree, garlic, marinated olives, piquillos

Local Catch

Fish and Chips

Nigiri Sushi

Sides: fries and sea salt chips, assorted pickles, spicy lime mayo, dijon, pico de gallo, guacamole, apple and jicama slaw

Seafood and Vegetable Paella

MEXICAN $45

Corn, Beef & Chicken Flautas Beef Sopecitos Cheese & Vegetarian Empanaditas

Fresh Catch Ceviche Aguachile Shrimp

Sides: shishito, grilled edamame, makis, Spicy Tuna Roll

SUSHI ROLLS AND SASHIMI $42

Shrimp Spicy Tuna Eel Fresh and Smoked Salmon Sides: soy sauce, pink ginger, wasabi FRESH FRUIT $30

Fresh tropical and seasonal fruit plate

Furikake, Ponzu, Orange and Trufel Foam, Ikura Caviar, Ponzu, Wasaby Aioli, Uni Foam, Ginger Pickle, Chives, Daikon

Panuchos & Cochinita Pibil Sides: queso fresco, sour cream, roasted fired salsa, habanero salsa, guacamole, tomatillo salsa, spicy avocado foam and cilantro, xnipec and caldillo salsa 40

All stations are based on 90 min presentation, additional fees will apply for extending the service, 2 live stations required minimum per event.

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valle de guad alupe 42

It has been written that the Valle de Guadalupe wines of Baja, Mexico rival those of Napa Valley, California, but one must understand the history of wines in Mexico to understand the context of that statement.

Grape vines were brought to Mexico by the Spanish conquistadors in the 16th century and winemaking continued into the 18th century in the Catholoic missions. Production waned for various reasons until more recently. Today more than 6200 acres are planted in white and red wine grapes, most of that growth happening since the 1980s along with Mexico’s reputation for wine throughout the world and Mexican wine producers winning awards.

There are three wine regions in Mexico, and most of these areas have a fairly warm climate, which tend to make Mexican wines spicy and full-bodied; however, Northern Baja California’s humid winters, dry warm summers and sea breezes allow for most of the same grape varietals grown in California.

The wine producing areas of Ensenada, Baja including the much touted Valley of Guadalupe, account for 90% of the wines made in Mexico and the area connects over 50 wineries along the Ruta del Vino (Wine Route). This wine region focuses on terroir, the soil enhanced by the salt sea air and morning fog, much like Napa.

grapevines

e

VINO

Most wineries there are young, established only in the 1980s and 1990s, much later than the early Russian immigrants that first planted in the region in 1904, but some enthusiasts are calling the Valley of Guadalupe area the next Napa Valley.

Although there were indigenous grapes before the Spanish conquest, the Spaniards found that Spanish grapevines did very well here. In fact, the very first and oldest operating winery in the Americas is Casa Madero. Founded in 1597 in Santa Maria de las Parras, grapevine cuttings from this region would eventually populate the wineries in Napa Valley, Sonoma and South America.

The Mexican wine industry is growing rapidly and the quality of the wine is improving. Often we encourage guests to allow our servers to find you a great bottle from our vast Mexican wine collection based on what you might like at home, even if it is from Napa Valley.

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the bar i s

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open

A fully stocked bar featuring our Domestic, International or Premium selection of liquors, red and white house wines, assorted domestic beers, soft drinks, mineral water, juices and mixers.

Spirits DELUXE BRANDS

Dewar’s Whisky

Macallan 12 years Whisky

Jack Daniel’s Whisky

Crown Royal

DOMESTIC BAR

Gotland Vodka

Belvedere Vodka

1 Hours

$48

Matusalem Platinum

Zacapa 23

2 Hours

$63

Captain Morgan Rum

Hendrick’s Gin

3 Hours

$76

Beefeater Gin

Casamigos Silver

4 Hours

$88

Centenario Plata

Casaamigos Reposado

Centenario Reposado

Don Julio 70 Tequila

Terry Brandy

Torres 15 Brandy

Kahlúa

Alipus Mezcal

Priced per person for a specified period of time.

Additional Hours $13 per hour INTERNATIONAL BAR 1 Hours

$55

2 Hours

$73

3 Hours

$88

4 Hours

$102

libations

DOMESTIC BRANDS

INTERNATIONAL BRANDS

Prosecco

Glenfiddich 12 years Scotch Whisky

Additional Hours $14 per hour

Maker’s Mark Bourbon

DELUXE BAR

Tito’s Vodka

1 Hours

$62

Grey Goose Vodka

2 Hours

$83

Havana Club 7 Year Rum

3 Hours

$102

Bombay Saphire Gin

4 Hours

$113

Don Julio Blanco

Additional Hours $15 per hour

Don Julio 70

Your event manager will have the current wine list.

Don Julio Reposado Torres 10 Brandy

Montelobos Mezcal Baileys Amaretto

Grand Marnier

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UMLIMITED COMSUPTION OPTION 1 Domestic Beers House Red and White Wine Assorted Soft Drinks

INTERNATIONAL BAR UNDER CONSUMPTION

WHISKY

Price per drink Brands subject to change without notice VODKA

$17

J.W. Black Label

$17

Dewars

$17

Crown Royal

$17

BEERS

Absolut

$14

All Mexican

$8

Stolichnaya

$14

Bud Light

$9

Additional Hour $18 per person

Grey Goose

$18

Budweiser

$9

O’Dools

$8

OPTION 2

Tanqueray

$14

BRANDY

Margaritas on the Rocks – Three Offered: Traditional Mango and Hibiscus

Bombay Sapphire

$15

Torres X

LIQUORS AND CREAMS

BOURBON

Assorted Soft Drinks

Frangelico

$14

Makers Mark

Bottled Water

Kahlúa

$14

COGNAC

1 Hour $23 per person

Baileys

$14

Martell V.S

Additional Hour $16 per person

Grand Marnier

$15

Amaretto

$14

Bottled Water 1 Hour $28 per person

GIN

RUM

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Chivas Regal

$13

$14

$20

TEQUILA

Herradura Reposado $14 Don Julio Blanco

$15

Malibu

$13

Tequila 1800 reposado $14

Captain Morgan

$13

Casaamigos Silver

$18

Meyers

$13

Patron Silver

$15

Bacardi Rum

$13

Appleton Reposado

$13

Appleton Estate

$14

WINE

House Wine Red/White $53 (bottle)

Prices are in USD dollars per person and plus 16% tax and 18% service charge.

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culinary experiences

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grapevines

taste of mexico banquet Minimum of 50 pax – Max 200 pax | $265usd ++ p/p FOOD STATIONS

MUSIC 3 HOURS:

CULINARY CONCEPT:

Folkloric band 4 elements + Mariachi 8 elements

Regional & traditonal specialties from the main states of Mexico such as Oaxaca, Guerrero, Yucatan, Puebla, Bajio, North of Mexico 4 chefs cooking live

LOCATIONS: Enclave,

Dolphins pool, Black Marlin Terrace, Whale watching.

DECOR: Modern colorful

countryside set up (tables, chairs, flowers centerpiece, glassware, silverware, linen)

LIGHTING: wash across the

event + uplights to enhance the experience BEVERAGE: Open bar

+ station of Margaritas, Mezcalitas, Jarritos, Palomas

DIA DE LOS MUERTOS banquet Minimum of 50 pax - max of 100pax | $250usd ++ p/p FOOD STATIONS CULINARY CONCEPT:

Hanal Pixan experience (underground proteins cooking) Las cazuelas experience: Mexican stews, moles, salads, la cevicheria, lo dulce

DECOR: Catrina and

calavera elements, tabletop, linen glassware, silverware, chinaware, candlelights, papel picado LIGHTING: wash across the

event + uplights to enhance the experience

LOCATIONS: Enclave,

BEVERAGE: Open bar +

Dolphins pool, Black Marlin Terrace, Whale watching.

Flavoured Jarritos, welcome black day of the dead cocktail, charro negro & batanga

MUSIC & ENTERTAINMENT: 3

hours Guitarists trio + face painting + catrina happening

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BARBEcUE NIGHT banquet Minimum of 50 pax - max of 100pax | $250usd ++ p/p FOOD STATIONS

LOCATIONS: Enclave,

DECOR: Catrina and

BEVERAGE: Open bar +

CULINARY CONCEPT:

Dolphins pool, Black Marlin Terrace, Whale watching.

calavera elements, tabletop, linen glassware, silverware, chinaware, candlelights, papel picado

Flavoured Jarritos, welcome black day of the dead cocktail, charro negro & batanga

Hanal Pixan experience (underground proteins cooking) Las cazuelas experience: Mexican stews, moles, salads, la cevicheria, lo dulce

MUSIC & ENTERTAINMENT: 3

hours Guitarists trio + face painting + catrina happening

LIGHTING: wash across the

event + uplights to enhance the experience

HAVANA NIGHT banquet Minimum of 60 pax – Max 400 pax | $258usd ++ p/p FOOD STATIONS CULINARY CONCEPT:

Live stations with a latin grill, seafood & lobster cuban station specialties, cuban stews and delights, dessert live station 4-8 chefs cooking live depending on amount of pax LOCATIONS: Enclave, Dolphins pool, Black Marlin Terrace, Whale watching.

MUSIC 3 HOURS: Cuban

Live band 3 sets.

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DECOR: White and Wood

colors, comunal tables, centerpiece, runner, silver, glass, chinaware LIGHTING: wash across the

event + uplights to enhance the experience BEVERAGE: Mojito bar

(selection of 6) open bar, rum experience Cigar roller with habanos not included

BAJA WINES NIGHT banquet Minimum of 60 pax – Max 400 pax | $298usd ++ p/p CULINARY CONCEPT:

LOCATIONS: Enclave,

MUSIC 3 HOURS: Guitar

BEVERAGE: 3 to 4

Its a Baja Coastal and Mediterranean menu served either famliy style or plated 4 courses paired with the top selection of mexican wineries

Dolphins pool, Black Marlin Terrace, Whale watching.

players.

Wineries combined as wine pairing

DECOR: Rustic boho chic LIGHTING: wash across the

event + uplights to enhance the experience

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TERMS AND CONDITIONS TAXES AND SERVICES

AUDIOVISUAL

All prices are in USD .

For security and maintenance reasons, the audiovisual company with which we work at the hotel will be the only one authorized for assembly on our property. If any is entered external audiovisual company will apply a charge for electricity. Please contact our Events Manager for more information

LOCAL TAXES

Mexico’s sales tax, currently 16%, will be added to all food, beverage, audiovisual, rental, flowers and décor fees.

SERVICE CHARGE

All food and beverage prices are subject to a 18% service charge not taxed.

DEPOSITS

Billing arrangements for all events must be in accordance with the policies of the hotel. All direct billing requests must be authorized by our Finance Department. Please review your contract for more details regarding your deposits schedule and rules. If you have any other questions, please contact your Service Conference Manager.

MEAL SUBSTITUTIONS

We are happy to accommodate special requests due to dietary restrictions. These requests must be provided 7 business days ahead of the event and confirmed by your event planner.

For functions with guarantees above 100, we will set and prepare for up to 5% over the guaranteed guest count. For functions with guarantees below 100, we will set and prepare for the exact guaranteed guest count.

We ask our clients to let us know for the total number of guests for each at least two weeks before the event, and confirmed 72 hours before the event. The menus have a minimum of people as a guarantee, if the minimum is not reached, the difference in your final bill.

Plated Dinner, Table Side Choice: A four-course dinner is required for this option. A menu card will denote a maximum of two entrée choices for the guest. Two courses prior to the entrée, guests will be asked for their selections to allow our culinary star to prepare your entrée a la minute. In this Option the price of the menu will be the highest priced entrée chosen, plus 35%. For your guests’ enjoyment and time sensitivity of service of the meal, we recommend this option for groups smaller than 150 people.

FUNCTIONAL SPACE

DECORATION / ENTERTAINMENT

The location or Venue for each event will be assigned depending on the number of guests and assembly required.

In case of any variation in the number of attendees, the hotel reserves the right to reallocate space as required.

Our Event Manager will meet any of your decoration or entertainment needs. Our in-house florist can create elegant and distinctive centerpieces. We ask that any decorations not be axed to our walls, floors, and ceilings. Should you choose to provide your own decoration or entertainment; the Hotel will not assume any liability for the entry of these arrangements or any on-premise entry passes required. Set-up and/or rental fees will be assessed for staging, dance floor, lighting, and electricity if the entertainment or decorations are not coordinated by Hilton Los Cabos .

GUARANTEE

SECURITY

The hotel will not assume responsibility for any damage or loss of objects left in the venues of events, before or after them. Any security arrangements for exhibits, merchandise or articles willing to be exhibited must be done with the Event Manager before of the event. We can schedule private security for your event with a charge of $50 USD per each security agent per hour. Please request it from your Service Conference Manager.

SIGNAGE

Signs and registration tables in public areas, the lobby, or on guest room floors are prohibited. Signs outside hospitality suites or event venues are to be professionally printed or calligraphed and approved by management. The posting of any items (posters, signs, etc.) on any event room’s walls or doors is strictly prohibited. Arrangements may be made for easels or cork boards.

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ACTION STATIONS

CURFEWS

Action stations require a minimum of 20 people to be confirmed. An assistant is required in each station.

Outdoor entertainment may begin no earlier than 10:00 am and end no later than 10:00 pm. There is no curfew for indoor events taking place at the ballroom.

LABOR CHARGE

The resort will add a $250 labor charge per plate or buffet for events with less than 25 guests. This charge does not apply to coffee breaks, box lunches, or receptions. Additional servers, chef assistants and bartenders may be hired for an event at a charge of: Server $120 per server for three hours $40 per server for each additional hour Bartender $150 per bartender for three hours $50 per bartender for each additional hour Chef Assistant $100 per chef assistant for Event $50 per chef assistant for each additional hour Wine Sommelier $250 per sommelier for three hours $80 per sommelier for each additional hour Mixologist $250 per mixologist for three hours $80 per mixologist for each additional hour OUTDOOR EVENTS

In the event we are faced with inclement weather on the day of your outdoor event, a call will be made between the event planner and the resort. The decision to move an event must be made ahead of the scheduled start time. Events with extensive décor, sound and lighting needs may require an earlier decision. The resort reserves the right to make a final decision to move any outdoor event to an indoor location in case of inclement weather. Please note that open flames are not allowed indoors; therefore, some cooking stations must be altered if the event is moved indoors.

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Weather calls will be made by you upon the recommendation of the Meetings and Special Events and Banquet Managers.

Should you be unavailable, the decision will be made on your behalf. Should there be the possibility of adverse weather (such as lightning) that could result in any harm to guests and employees, the function will necessarily be moved indoors.

Once the weather call has been made and weather conditions require the function to be moved while setup is in progress or during the event, a $25 per person labor fee will be incurred.

In the event that the client declines to move their function to a different location as recommended, but requests tables, chairs and linen to be pre-set in the back-up space to shorten transition delays, a $10 per person charge will be incurred, based on labor availability. Outdoor setup fee is nonrefundable in case of indoor weather call. Cost is associated with additional labor scheduled and non-refundable rental setup required for an outdoor event. All amplified music and entertainment in outdoor locations must conclude by 9:30 p.m. per Hilton serve Noise Ordinance.

For all outdoor functions, a weather call will be made according to the following schedule: Breakfast functions: the evening prior; Lunch functions: 9:00 a.m.; Dinner functions: 1:00 p.m.

ALCOHOL

The legal drinking age is 18.

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