f l avo r banquet menus 2024
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 mauricio......................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 c a b o s
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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
$59 per person
$63 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
$66 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
$53 per person
$37 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*
$9 per person
GORDITAS AL COMAL - FRESH CORN GORDITAS $16 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 $11 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 $21 per person
L A CARRETA DEL BURRO $27 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 attendance: $160 per Chef. 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 $13 • Rancheros, sunny-side-up eggs, corn tortilla, ranchera or green salsa, refried black beans, avocado, grilled cactus paddle, panela cheese $17 • Chilaquiles, ranchera or green tomatillo salsa, cotija or quesillo cheese, free range chicken or sunny-side-up eggs $19 • Enchiladas, baked and grated tortilla, red or green salsa, red onion pickle, fresh cream, mixed green $19 • Breakfast egg burrito, machacha (jerky and salty beef), jalapeño, Chihuahua cheese (Menonita), refried beans, homemade chorizo $17
• Scrambled farm fresh eggs, local potato hash, broiled Roma tomato, double smoked bacon, country pork sausage $19
delicious
CONTINENTAL $17
per person
• Egg white soufflé, goat cheese, sun-dried tomato, chives, jalapeño $18
• Guava and blueberrybuttermilk pancakes, barley flour, spelt, oats, flax $17
• Breakfast tartlet, country ham, gruyere cheese, Spanish chorizo crumble $15
• Scrambled farm fresh eggs, locally grown tomatoes, roasted mushrooms, green onions, glazed ham, provolone cheese, Monterey Jack cheese $15 • Scrambled eggs, confit onions, red peppers, locally grown mushrooms, breakfast potatoes and purple sweet potato, Applewood smoked bacon $15
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coffee b r e a k s
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THE STANDARD DELUXE $28 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 $28 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 $22 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 $28 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
$24 per person
GRANOLA BARS $36 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 $24 per person
rise&shine
Bottled spring water, assorted soft drinks
DONUTS BAR $33 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
$28 per person
Freshly made churros displayed in bags with:
Cinnamon sugar, brown sugar, chocolate and cajeta sauce MAGNUM COOKIES
$20 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 $33 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 $28 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 $35 per person
SANDWICH $35 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 $35 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 $35 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 $35 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
$68 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 $79 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
$74 per person
variety
DELI $62 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 $43 per person 3 courses poultry and vegetarian entrees $50 per person 3 courses other proteins $60 per person For a choice of two main courses, add $13 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 $30 WATERMELON AND TOMATO
Watermelon, heirloom tomato, feta cheese crumble, candied beets, blackberry vinaigrette, black beans $26 BURRATA
Organic Mira-Flores mixed and field greens, marinated Baja olives, Ensenada grapes, candied walnuts, herb vinaigrette, cuitlacoche corn kernels, avocado $31 MOZZARELLA AND FRUITS
Baby greens, cucumber soup, fresh mozzarella, mozzarella croquette, watermelon and lavender emulsion, mango vinaigrette, chia and amaranto tulip $33 CEVICHE
Lime marinated seabass, poached octopus, fermented aji amarillo salsa, smoked scallop, chia, lime olive oil $37
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 $36
Seared Prime Beef, braised white beans, parma crumble, Swiss chard $74
Carne asada hanger steak, glazed morita chile, black bean puree and grilled shrimp, tequila-herb butter, potato tamal $87
PACIFIC SHRIMP TOM YUM
Coconut milk, lemon leaves , wild mushroom, cilantro, young ginger, arbol chile $35 TORTILLA SOUP
Chard tomato, whipped ricotta, avocado, guajillo, aromatic epazote leaf $24
Burrata cheese, grapes, tomato puree, basil and fennel EL MESON TANDEM lettuce, arugula and mint oil, Zucchini flower creamy soup, preserved lemon $33 corn truffle cuitlcacoche and bean broth, pork belly SEAFOOD AND AVOCADO chicharron, masa balls $28 Charred seafood and avocado, cilantro and curry vinaigrette, sepia ink oil, cilantro sprouts, tiger’s milk, popcorn, pumpkin $35 MARKET SALAD
satisfying
SALADS AND STARTERS
Roast Pork Loin, speck, caponata, grilled corn, potato mash, honey glazed orange $41 Double Bone Lamb Chop, roasted garlic mash potato, pink peppercorn, au jus $63
Prime New York Steak, soy brown butter, haricots and brussel sprouts charred, onion pure, arugula gremolata $65
STEAK AND FISH
Roasted Angus beef tenderloin, heirloom carrot, fava bean and pan seared totoaba, harissa, cous cous $90 SCALLOPS AND SHRIMP
Grilled Flat Iron, jalapeño chimi, field green salad, plantain $53
Garra De Leon scallop, butter poached shrimp, creamy lobster broth, celery root, potato puree and cactus, scallion oil $89
FROM THE SEA
STEAK AND SCALLOPS
Totoaba, roasted local Baja fish, oven cured tomato butter, preserved lemon and mashed vegetables $52
Prime New York steak, glazed sweet carrots, whipped smoked potatoes, grilled scallop, Applewood smoked bacon, green beans $95
Pan Seared Sea Bass, edamame, charred broccoli, caramelized mushroom, Guerrero Negro Black salt $48
Crisped and Roasted Salmon, yuzu beurre blanc, roasted corn and quinoa boule $48 Roasted Pacific Shrimp, butter herb dressing cauliflower ñoquis, cracked pepper, garlic mash potato $64
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 $49
DESSERTS
Apple and Cinnamon Emulsion, ricotta cheese, guava fruit cylinder $26
Frozen Cheese and Lime Pie, tamarind sauce $26 Flourless chocolate cake, Papantla vanilla sauce, caramel mousse, mezcal crumble, blue corn $29
Carrot Cake - Lemon Meyer lemon-ginger cream cheese, ice cream, carrot gel-anglaisse, corn gallette $28
Cherry Blossom and 5 Spice Chocolate Cake Papantla vanilla and white chocolate mousse, Brooks cherries, beet and ginger tuile $28
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 $164 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 $153 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 $202 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 $147 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, Ana Martinez has become an expert in agave spirits. Her knowledge is shared throughout our bar program and the resort’s Agave Biblioteca located in Sotol, the lobby bar. The Biblioteca serves as a source of knowledge as Martinez leads guests on a tasting journey of history and discovery through the various Mexican regions that grow the agave plants and distill their spirits. Her firsthand knowledge of the flavor profiles and the master distillers themselves, leads her 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. Martinez and her 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 $8 | 5 Pieces at $30 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 | $160 per chef, per event ASIAN $50
Vegetable Dim Sum
CARRETA DE ELOTES Y ESQUITES $50
INDIAN $50
VEGETABLES $29
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 $50
RAW BAR $55
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 $53
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 $50
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 $50
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 $46
Shrimp Spicy Tuna Eel Fresh and Smoked Salmon Sides: soy sauce, pink ginger, wasabi FRESH FRUIT $33
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. 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.
grapevines
e
VINO
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 o p e n
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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
$53
Matusalem Platinum
Zacapa 23
2 Hours
$69
Captain Morgan Rum
Hendrick’s Gin
3 Hours
$83
Beefeater Gin
Casamigos Silver
4 Hours
$96
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 $15 per hour INTERNATIONAL BAR 1 Hours
$60
2 Hours
$80
3 Hours
$96
4 Hours
$112
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
$68
Grey Goose Vodka
2 Hours
$90
Havana Club 7 Year Rum
3 Hours
$112
Bombay Saphire Gin
4 Hours
$123
Don Julio Blanco
Additional Hours $17 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
$18
J.W. Black Label
$18
Dewars
$18
Crown Royal
$18
BEERS
Absolut
$15
All Mexican
$9
Stolichnaya
$15
Bud Light
$10
Additional Hour $20 per person
Grey Goose
$19
Budweiser
$10
O’Dools
$9
OPTION 2
Tanqueray
$15
BRANDY
Margaritas on the Rocks – Three Offered: Traditional Mango and Hibiscus
Bombay Sapphire
$16
Torres X
LIQUORS AND CREAMS
BOURBON
Assorted Soft Drinks
Frangelico
$15
Makers Mark
Bottled Water
Kahlúa
$15
COGNAC
1 Hour $25 per person
Baileys
$15
Martell V.S
Additional Hour $18 per person
Grand Marnier
$17
Amaretto
$15
Bottled Water 1 Hour $31 per person
GIN
RUM
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Chivas Regal
$15
$15
$22
TEQUILA
Herradura Reposado $15 Don Julio Blanco
$16
Malibu
$14
Tequila 1800 reposado $16
Captain Morgan
$15
Casaamigos Silver
$20
Meyers
$14
Patron Silver
$16
Bacardi Rum
$14
Appleton Reposado
$14
Appleton Estate
$15
WINE
House Wine Red/White $58 (bottle)
Prices are in USD dollars per person and plus 16% tax and 21% service charge.
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culinary experiences
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grapevines
taste of mexico banquet Minimum of 50 pax – Max 200 pax | $289++ p/p FOOD STATIONS
CULINARY CONCEPT:
Regional & traditonal specialties from the main states of Mexico such as Oaxaca, Guerrero, Yucatan, Puebla, Bajio, North of Mexico
BEVERAGE: Open bar
+ station of Margaritas, Mezcalitas, Jarritos, Palomas
LOCATIONS: Enclave,
Dolphins pool, Black Marlin Terrace, Whale watching.
DIA DE LOS MUERTOS banquet Minimum of 50 pax - max of 100pax | $272 ++ p/p FOOD STATIONS CULINARY CONCEPT:
Hanal Pixan experience (underground proteins cooking) Las cazuelas experience: Mexican stews, moles, salads, la cevicheria, lo dulce LOCATIONS: Enclave,
Dolphins pool, Black Marlin Terrace, Whale watching.
BEVERAGE: Open bar +
Flavoured Jarritos, welcome black day of the dead cocktail, charro negro & batanga
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BARBEcUE NIGHT banquet Minimum of 50 pax - max of 100pax | $275 ++ p/p FOOD STATIONS
LOCATIONS: Enclave,
CULINARY CONCEPT:
Dolphins pool, Black Marlin Terrace, Whale watching.
Hanal Pixan experience (underground proteins cooking) Las cazuelas experience: Mexican stews, moles, salads, la cevicheria, lo dulce
BEVERAGE: Open bar +
Flavoured Jarritos, welcome black day of the dead cocktail, charro negro & batanga
HAVANA NIGHT banquet Minimum of 60 pax – Max 400 pax | $282 ++ p/p FOOD STATIONS CULINARY CONCEPT:
Live stations with a latin grill, seafood & lobster cuban station specialties, cuban stews and delights, dessert live station LOCATIONS: Enclave,
Dolphins pool, Black Marlin Terrace, Whale watching.
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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 | $325 ++ p/p CULINARY CONCEPT:
LOCATIONS: Enclave,
DECOR: Rustic boho chic
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.
BEVERAGE: 3 to 4
Wineries combined as wine pairing
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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 21% 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 team 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 $140 per server for three hours $45 per server for each additional hour Bartender $165 per bartender for three hours $55 per bartender for each additional hour Chef Assistant $150 per chef assistant for Event $75 per chef assistant for each additional hour Wine Sommelier $290 per sommelier for three hours $90 per sommelier for each additional hour Mixologist $290 per mixologist for three hours $90 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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