Salad Course is served with Hilton Artisan Rolls
and Butter Rosette on Lemon Leaf
All Plated Dinners are Three Courses offering you
a Choice of Starter, Entrée and Celebration Cake for dessert.
Freshly Brewed Coffee, Decaffeinated Coffee
and Collection of Herbal Teas are included.
CHICKEN
Boneless Herb Roasted Half Chicken
Baby Beets, Carrots and Mushrooms
Balsamic Garlic Vinaigrette
Yukon Gold Potatoes
Roasted Pepper Stuffed Chicken
Natural Jus
Onion and Gorgonzola Potato Gratin
Baked Chicken Fava Beans and Mushrooms
Herb Roasted Potatoes
SEAFOOD
Pan Seared Black Cod
Garlic Sauteed Spinach and Rosemary
Pine Nuts & Lemon Honey Drizzle
Roasted Potatoes
Market Fresh Salmon
Piri-Piri Peppers, Saffron Fennel Glace
Grilled Cheesy Polenta
Wasabi Crusted Halibut
Ginger Buerre Blanc
Saffron Rice
BEEF
Grilled New York Strip
Syrah Shallot Reduction
Oven Roasted Fingerling Potatoes
Classic Filet Mignon
Mushroom Port Wine Sauce
Horseradish Mashed Potatoes
COMBINATION
Grilled Filet of Salmon and Breast of Chicken
Lemon Beurre Blanc
Arugula Pesto Gnocchi
Petite Filet and Roasted Chicken
Fig Relish Potato Fennel Puree
Filet Mignon and Jumbo Shrimp
Tequila Cilantro Lime Sauce
Aborio Rice Cake
VEGETARIAN
Grilled Vegetable Wellington
Roasted Vegetables of the Season
Tomato Coulis
Eggplant Risotto Shell
Baked Onions, Garlic, Bell Peppers, Mushrooms, Parmesan
Organic Long Grain Aborio Rice
Penne Pasta Pomodoro
Tomatoes, Fresh Basil and Roasted Garlic
Marinara Sauce
VEGAN
Tofu Lemon Picatta
Organic Tofu Squares Sauteed in a Lemon Caper Sauce
Steamed Vegetables of the Season
Soy Garlic Parsley Mashed Potatoes
All Food and Beverage are subject to 20% taxable service charge
and 8.25% sales tax.
All prices are subject to change without notice.
| Reception Station Enhancements |
Additional Reception Options are available
at an additional cost.
Chef Attendant required for each station
at $175.00 per attendant.
Minimum of (3) stations with at least (25) guests per station.
One and a half hour of service.
Wild Mushroom Station
A Variety of Mushrooms with Garlic, Caramelized Onions,
Butter, Extra Virgin Olive Oil
Sherry, Marsala and Port Wine
Served on a Vol au Vent
$14.00 per person
Risotto Station
Creamy Rice Mixed with your Favorite Toppings:
Roasted Winter Squash, Caramelized Onions,
Mushrooms, Artichoke Hearts
Grilled Chicken, Rock Shrimp
Bleu Cheese, Fresh Herbs
$16.00 per person
Mashed Potato Sundae Bar
Build your own with:
Yukon Gold Potatoes, Sweet Potatoes and Purple Potatoes
Wild Mushrooms, Caramelized Onions, Roasted Garlic,
Bleu Cheese, Cheddar Cheese,
Butter, Sour Cream, Scallions
Old Fashioned Gravy
$17.00 per person
Italian Pasta Station
Cheese Stuffed Tortellini, Penne, Pesto Gnocchi or Radiatore
Selection of Two Sauces:
Tomato Basil, Roasted Garlic, Pesto Cream,
Bolognese or White Clam
Served with Sliced Mushrooms, Broccoli,
Toasted Pine Nuts and Fresh Herbs
Freshly Grated Parmesan and Asiago Cheese
$18.00 per person
Tepanyaki Station
Yakisoba Chicken, Teriyaki Hibachi Steak and Spicy Shrimp
Japanese Rice and Soy Sauce
$18.00 per person
Scampi Station
Jumbo Shrimp and Alaskan Crab Claws
Sauteed with Garlic Herbs, Shallots, White Wine and Olive Oil
$5.75 per piece
Sushi and Sashimi Station
A Collection of Sushi and Sashimi Displayed
and Prepared during your event
Market Price
| Action Station Enhancements |
Additional Reception Options are available
at an additional cost.
Chef Attendant required for each station
at $175.00 per attendant.
Minimum of (3) stations with at least (25) guests per station.
One and a half hour of service.
Roasted Turkey
Whole Turkey Served with Orange Citrus Cranberry Sauce
Sherry, Marsala or Port Wine
(minimum of 30 guests)
$7.50 per person
Cracked Pepper Sirloin of Beef
Served with Au Jus, Dijon Mustard and Creamed Horseradish
Sherry, Marsala or Port Wine
(minimum of 20 guests)
$12.00 per person
Seared Tenderloin of Beef
Served with Creamed Horseradish, Mustard and Mayonnaise
(minimum of 20 guests)
$14.00 per person
Whole Round of Beef
Served with Au Jus, Rosemary Mayonnaise,
Cracked Mustard and Miniature Rolls
(serves 100 guests)
$350.00
Cedar Plank Baked Pacific Wild Salmon
Served with Lime Dill Mayonnaise
(serves 15 guests)
$375.00
All Food and Beverage are subject to 20% taxable service charge
and 8.25% sales tax.
All prices are subject to change without notice.
Priced Per Drink
Hilton Collection
Hosted...$7.00
Cash...$7.50
Premium Brands
Hosted...$8.00
Cash...$8.50
Platinum Brands
Hosted...$9.00
Cash...$9.50
Martinis
Hosted...$9.00
Cash...$9.50
Domestic Beer
Hosted...$5.00
Cash...$5.50
Imported Beer
Hosted...$6.00
Cash...$6.50
Hilton Select Wine
Hosted...$7.00
Cash...$7.50
Soft Drinks
Hosted...$3.50
Cash...$4.00
Mineral/Bottle Waters
Hosted...$4.00
Cash...$4.50
Juices
Hosted...$4.00
Cash...$4.50
Cordials and Cognacs
Hosted...$9.00
Cash...$9.50
Mimosas
Hosted...$8.00
Cash...$8.50
Hosted Bar Package
Priced Per Person
Unlimited Consumption based on consecutive hours
First Hour
HILTON COLLECTION...$11.00
PREMIUM...$14.00
PLATINUM...$16.00
Each Additional Hour
HILTON COLLECTION...$8.00
PREMIUM...$11.00
PLATINUM...$13.00
VODKA...Smirnoff
GIN...Gordons
RUM...Bacardi
SCOTCH..JB
TEQUILA ...Jose Cuervo Gold
BOURBON...Jim Beam
CANADIAN...Canadian Club
VODKA...Absolut
GIN...Beefeater
RUM...Meyers
SCOTCH...Dewar’s White Label
TEQUILA...Cazadores
BOURBON...Jack Daniels
CANADIAN...Seagrams VO
VODKA...Grey Goose
GIN...Bombay Sapphire
RUM...10 Cain Oronoco
SCOTCH...JW Black
TEQUILA...Patron Silver
BOURBON...Gentleman Jack
CANADIAN...Crown Royal
A $175.00 Bartender Fee per Bar applies to Hosted and Cash Bars.
All Food and Beverage are subject to 20% taxable service charge
and 8.25% sales tax.
All prices are subject to change without notice.
Priced Per Bottle
SPARKLING WINE AND CHAMPAGNE
Moet Chandon, Dom Perignon...72
Moet Chandon, White Star, Bru...t72
Domaine Ste. Michelle...28
CHARDONNAY
SnoQualmie, 2002...24
Beringer Founders Estate, 200...132
Byron, Santa Maria, 2001...60
Valley of the Moon, 2002...34
Pine Ridge, “Carneros”, Dijon Clones, 2002...50
William Hill, 2002...30
SAUVIGNON BLANC
Kunde, Sauvignon Blanc, 2003...32
MERITAGE AND OTHER WHITE VARIETALS
Cavit, Pinot Grigio, 2003...30
Pine Ridge, Chenin Blanc/Viognier, 2003...28
Caymus, Conundrum, 2002...51
Beringer,White Zinfandel, 2003...30
CABERNET SAUVIGNON
Beringer, Founders Estate, 2001...24
Dynamite, 2001...36
Chateau Souverain, 2000...48
Valley of the Moon, 2000...46
St Francis, 2001...42
Alexander Valley, 2002...38
MERLOT
Beringer, Founders Estate, 2001...24
Alexander Valley, 2001...37
PINOT NOIR
La Crema, Sonoma Coast, 2003...50
Valley of the Moon, 2001...38
Buena Vista, 2002...28
ZINFANDEL
Rancho Zabaco, Zinfandel, 2002...32
Ravenswood , Zinfandel, Old Vines 2001...42
All Food and Beverage are subject to 20% taxable service charge
and 8.25% sales tax.
All prices are subject to change without notice.
| General Event Information |
Thank you for considering the Hilton Woodland Hills to be a part of your event celebration. For your information, we have included an outline of our standard policies and some answers to the commonly asked questions.
DEPOSITS
No function will be considered definite until a deposit is received along with a signed event contract is received. Deposits are non-refundable and non-transferable.
EVENT CONTRACT
The event contract will detail the services provided by the hotel, Hotel policies and terms. Please review the contract carefully before signing.
SPLIT MENU POLICY
The Hotel allows a maximum of up to two (2) choices of Plated Entrées for your event unless special arrangements are made through your Catering Manager. The price per person will be based on the highest priced entrée.
SERVICE CHARGE AND SALES TAX
All food, beverage and incidental charges are subject to a 20% taxable service charge and 8.25% applicable sales tax.
GUARANTEES
We require a confirmation of guaranteed attendance at least (72) hours prior to the date of your event. This will be considered a guarantee, not a service reduction, and charges will be calculated accordingly. Your bill will be based on the guaranteed attendance provided, plus any charges over and above. Function space may be set for 5% over the guest guarantee. If your attendance rises above your guarantee, our banquet kitchen will make every effort to duplicate your menu for the additional guests. In the event that this cannot be done, a substitute entrée will be provided.
CREDIT INFORMATION AND PAYMENTS
A payment of 75% of the anticipated charges is due thirty (30) prior to the date of your event. Our credit policy dictates that prepayment of all remaining balance is due at least (72) hours prior to the event in the form of cash, credit card, or cashiers check. Personal, Company, or Organization Checks will not be accepted for final payments.
A credit card is required to be on file for all events. Credit Cards provided will be kept on file for any remaining balances due to the hotel and all charges will be charged immediately following the function unless an alternated method of payment is requested.
PROOF OF INSURANCE
All Vendors providing services in the hotel are required to provide a copy of their liability insurance for all equipment brought into the hotel which is due no later than (72) hours prior to the date of event. This includes but is not limited to Risers/Stage, Tall Speakers, Lighting Towers, Taped Down Extension Cords, Etc. Additional electrical power is available for most function rooms,. Charges will be based on power requirements.
LINENS
The Hotel provides black and white table linens. Table linens in other colors, chair covers and chauvari chars will be made available through our Catering Department for a nominal charge.
SECURITY
The hotel will not assume responsibility for the damage or loss of any merchandise or articles left in
the hotel prior to and after the event. The Catering department can furnish current rates for Security services, which are handled through the Hotel’s Security department.
The hotel reserves the right to determine which functions require additional security. Security services are subject to a nominal fee.
AUDIO VISUAL
For your convenience, an in-house Audio Visual Department is available to provide state of the art equipments which are subject to service charge and sales tax.
LIGHTING AND ELECTRICAL
Specialty lighting and operators may be obtained through our Catering Department and handled though our in-house Audio Visual Department. Fire permits may be required.
DECORATIONS
The hotel will not permit affixing anything to the walls, floors or ceilings of any rooms or public space without prior approval from the Catering Department. All decoration brought into the Hotel must be flame proof to meet fire prevention regulations as state in the Los Angeles County Fire Prevention Code Manual.
A Fire permit will be required if any of the following are used during your event: Open Flame Candles, Candle lighting ceremony, Unity Candles, extended decoration such as pillars, pipe and drape, columns and or tall centerpieces .
Photographer permits: If any photographer or videographer has any hard-wired equipment or anything other than battery-packed equipment a fire permit will be required.
To contact the fire marshal, call 818-374-1110. It is the client’s responsibility to make sure DJs, Decorators, and party planners are aware of this information.
SPECIAL CONDITIONS
No outside food and beverages is permitted in function space, other than that provided or ordered through the catering department. Hotel’s banquet staff has the right to remove any un-authorized food or beverages from the function space. No banquet food or beverage is permitted off Hotel premises.
Guests shall indemnify and hold hotel and its affiliates harmless from any and all claims, suits, losses damages and expenses on account of injury to any party in connection with the function on the hotel’s premises.
ROOM SERVICE
Room Service menus will only be provided for small groups of 14 people and under. This is strictly not applicable to groups with an attendance of 15 people and over.
DELIVERIES
Small packages for meetings or events may be delivered to the hotel no more than 3 days prior to the program due to minimal storage facilities. Items should be addressed to the meeting contact with attention to the hotel catering staff member working on the program. Packages should be labeled “box 1 of ___ Hold for Arrival” and list the date and name of the program clearly on all labels.
CATERING EVENT PARKING RATE OPTIONS:
Hosted Self-Parking at $14.00 per car (with in and out privileges)
Guest to Pay Own Self-Parking at Prevailing Rates
Guest to Pay Own Valet Parking at $19.00 per car
