st. regis wedding Welcome to Indelible Experiences

The Celebration Ceremony | Cocktail Reception | Dinner & Dance

All Wedding Arrangements Include

Staging Dance floor Table Linens & Napkins Votive Candles Tables & Chairs Optional Refined St. Regis Wedding Cake Open Bar Butler Passed Hors d’ Oeuvres

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding Welcome to Indelible Experiences

St. Regis Suggestions The Captivating Reception

Five Hour Distinctive Open Bar Wine Service with Dinner Selection of six Butler Style Passed Hors d’ Oeuvres One Cocktail Hour Table Three Course Plated Dinner Refined St. Regis Wedding Cake from 195 per person The Magical Reception

Five Hour Distinctive Open Bar Deluxe Wine Service with Dinner Celebratory Champagne Toast Selection of six Butler Style Passed Hors d’ Oeuvres Two Cocktail Hour Tables Four Course Plated Dinner Refined St. Regis Wedding Cake from 275 per person The Timeless Reception

Four Hour Established Open Bar Wine Service with Dinner Selection of four Butler Style Passed Hors d’ Oeuvres Three Course Plated Dinner Refined St. Regis Wedding Cake from 145 per person The Signature Reception

Three Hour Established Open Bar Selection of six Butler Passed Hors d’ Oeuvres Three Cocktail Hour Tables from 120 per person

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - cocktail reception Welcome to Indelible Experiences

Cold Butler Style Passed Hors d’Oeuvres All menu items are based on a minimum order of 20

Fire-flashed ahi tuna cube on sweet-pickled red cabbage slaw, sesame-soy glaze 6 Shredded roast chicken springroll with mint and sweet chili sauce 6 Smoked salmon roulade with seaweed, capers, boursin cheese 6 Port-marinated dried figs with stilton cream cheese on date nut bread 5 Crab salad with avocado mousse 7 Moroccan-spiced poached shrimp, tomato-coriander chutney 7 Vietnamese vegetable springroll, peanut nuoc mam dipping sauce 5 Texas sushi roll with spicy chipotle tuna, grilled peppers, avocado, la cuesta farm goat cheese 7 Roasted vegetable ratatouille with peppered asiago in a toasted phyllo cup 5 Grilled pineapple and proscuitto sails, balsamic drizzle 6

Hot Butler Style Passed Hors d’Oeuvres All menu items are based on a minimum order of 20

Wild mushroom crispy spring rolls, tarragon aioli

5

Seared vegetable pot stickers with aged soy and yuzu sauce

5

Tempura of shrimp on bamboo skewer, pickled ginger horseradish aioli Parmesan risotto crab croquettes with tomato-basil cream

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7

Crispy chicken chao on sugarcane skewer, tangy chili-lime dipping sauce Chicken tikka satay with creamy yogurt-cilantro dip

6

5

Kalua pig empanada with jack cheese, roasted red pepper relish Duck, water chestnut and ginger wontons, orange-soy reduction

6 6

Texas chile-braised beef shortrib sliders with smoked mozzarella, tomato relish Spiced somestic lamb meatball “samosa” cucumber raita

6

6

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - cocktail reception Welcome to Indelible Experiences

Cocktail Hour Tables Displayed

Chilled seafood (Minimum of 25 guests required)

Poached gulf shrimp, yuzu-marinated clams and mussels, oysters on the half shell, roasted tomato-horseradish aioli, mignonette, lemon and lime wedges 35 A selection of ice carvings is also available - Please consult your events manager for assistance with design and pricing International and domestic cheese market

dried fruit, nuts, artisanal bread and crackers

16

Elaborate display of sliced fruit and berries

with papaya yogurt 12 presented on skewers 14 Vegetable crudités

Seasonal vegetable assortment with roasted red pepper hummus and green goddess dip Norwegian smoked salmon

Traditional accompaniments, toasted mini bagels

14

Japanese sushi (Minimum of 25 guests required)

Seafood and vegetable maki and nigiri sushi, soy sauce, pickled ginger and wasabi

16

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

10

st. regis wedding - cocktail reception Welcome to Indelible Experiences

Cocktail Hour Tables Served by Culinary Attendant* Risotto Served in martini glasses

Wild mushroom risotto with truffle essence carnaroli rice Saffron risotto with shrimp and peppers 15 Ceviche Served in individual dishes or martini glasses - Please choose two of the following

Ecuadorian shrimp ceviche with citrus marinated shrimp, tomatoes, papaya and green onion Blue snapper with lemon and coriander oil Four-citrus sea scallops with cucumber and tortilla crisps Soy and sesame-marinated big eye tuna 18 Pasta

Rigatoni with peppers, zucchini, caramelized red onions, pesto and asiago cheese Hand-crafted lobster ravioli with tender leeks and saffron cream 16 Mini-Quesadillas Please choose two of the following

Roasted duck, chicken, vegetable or shrimp Served with flour tortillas with corn, diced tomato, cilantro, pepper jack cheese, avocado sour cream and heirloom pico de gallo

14

Hong Kong Market Served in mini-take out boxes with chopsticks

Shrimp fried jasmine rice Gingered chicken with lo mein noodles Steamed shu mai dumplings Cha su bao roasted BBQ pork steamed buns

18

Gulf Coast Paella

Valencia saffron rice, lobster, gulf shrimp, chicken, chorizo, crawfish, clams, mussels

18

*A culinary attendant fee of $110 applies. Labor fee is based on a three hour minimum. Consuming raw or undercooked meat, fish, shellfish, or eggs may increase your risk for food-borne illnesses

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - cocktail reception Welcome to Indelible Experiences

Cocktail Hour Tables Traditionally Carved

Roasted Tenderloin of Beef*

Truffle jus and chipotle mayonnaise, fresh mini-rolls Serves 20 guests 370 Rosemary-Roasted Prime Ribeye of Beef*

Caramelized onion marmalade, spicy grain mustard Horseradish sour cream, natural jus Artisanal bread and rolls Serves 30 guests 480 King Salmon Coulibiac in Puff Pastry*

Tomato-hollandaise sauce Serves 20 guests 320 Whole Roasted Turkey*

Giblet pan gravy and cranberry chutney Artisanal bread and rolls Serves 40 guests 290 Vanilla and Honey-Glazed Roasted Pork Loin*

Watercress mustard Spiced pita triangles Serves 40 guests 320 Slow-Roasted Steamship Round of Beef*

Natural jus, horseradish cream, whole grain mustard Artisanal bread and rolls Serves 150 guests 650

*A culinary attendant fee of $110 applies. Labor fee is based on a three hour minimum. Consuming raw or undercooked meat, fish, shellfish, or eggs may increase your risk for food-borne illnesses

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - cocktail reception Welcome to Indelible Experiences

Sweet Finale Tables Mini Cupcake Tower

Delicate mini-cupcakes of orange zest, rich chocolate, vanilla bean, and carrot cake flavors decorated with vanilla butter cream, chocolate icing, candy sprinkles, cream cheese frosting Chocolate Fountain Trio (Minimum of 25 guests required)

Dark, milk and white swiss chocolate, skewers with fresh fruit, pound cake cubes, graham crackers and homemade marshmallows

20

Molten Chocolate Cake

“Molten lava” bittersweet chocolate cake with warm tropical fruit chutney

15

Vanilla Poached Pears Helene

Madagascar vanilla syrup poached pear, warm chocolate sauce, vanilla ice Cream, toasted almonds 14 Viennese

Apricot almond tart, German chocolate torte, tiramisu cake Lemon-sour cream cheesecake, miniature fruit tarts Miniature white chocolate napoleons, handmade truffles 16

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

17

st. regis wedding - plated dinner Welcome to Indelible Experiences

Cold Appetizers Chilled heirloom tomato tart, marsala caramelized onions, frisée, lemon and olive vinaigrette Jumbo shrimp with cilantro-tequila mojo, jicama-apple slaw, cucumber ribbons Vegetable tian, tapenade coulis, black pepper parmesan tuille

12

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Smoked duck breast, watercress and arugula, grilled peaches, vanilla cognac froth

17

Hot Appetizers St. Regis signature lobster bisque en croute

14

Tortilla-crusted crab cake, pequillo pepper and poblano cremas

18

Roasted sweet potato and pecan risotto, spring pea nage, beluga lentil “caviar” Cabernet-braised short ribs with achiote grits, crisp buttermilk shallots

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Jumbo blue prawns with leek gnocchi, smoked tomato broth, infused basil oil

17

Intermezzo Caramelized orange-mint sorbet Raspberry champagne sorbet

9

Honeydew and lemon sorbet

9

Passion fruit sorbet

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Soups Summer corn and crab chowder, tri-pepper confetti Chilled English pea purée, smoked trout, crème fraiche Chicken and andouille gumbo, spiced popcorn Cream of parsnip, pancetta crispies, micro basil Roasted eggplant tomato soup, mini rye croutons

Consuming raw or undercooked meat, fish, shellfish, or eggs may increase your risk for food-borne illnesses

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - plated dinner Welcome to Indelible Experiences

Salads Bluebonnet farms’ tender greens dried cherries, gorgonzola, walnuts, aged sherry vinaigrette

Boston lettuce, peppercress and endive melting brie, rosemary and sun-dried tomato vinaigrette

Shaved summer vegetable salad mesclun greens, oregano and feta cheese vinaigrette, pita crisps

Southwest Caesar salad with avocado, roasted corn, manchego cheese, chipotle dressing

Buffalo mozzarella and tomato napoleon olive crisp, pistou and pinenuts

Heart of romaine pecans, cherry tomatoes, pumpernickel croutons, creamy blue cheese dressing

Entrées Meat

Pepper-seared beef medallions with sun-dried tomato and herb crust, mushroom marsala ragout, spinach and leeks, three potato hash

73

Char-broiled beef tenderloin slow-roasted fennel, sweet potato pancake on braised chard, pearl onions, Burgundy sauce

72

Double lamb chop provençale minted pearl couscous with braised red chard, grilled zucchini, roasted garlic cream

82

Cabernet-braised shortrib of beef Anson Mills grits with aged cheddar, haricots vert with brown butter, crispy pancetta chip

66

Veal medallions with cremini mushrooms, saffron-poached white asparagus, confit new potatoes, sautéed garlic spinach, Tawny port sauce

84

Seafood

Seared snapper on lobster potato mash, white and green asparagus and wilted spinach, tomato fondue

66

Cedar-planked grilled salmon, haricots vert and speck ham, croquette potatoes with aged gold cheddar, Dijon and honey verjus gastrique

Redfish with crawfish and cornbread stuffing, three pepper lacquer, roasted ratatouille stack, creole sauce

65

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

64

st. regis wedding - plated dinner Welcome to Indelible Experiences

Entrées Vegetarian

Sweet potato ravioli, trio of pole beans with toasted hazelnuts, spring onion cream

58

Roasted vegetable “lasagna” with herbed crepes, yellow tomato coulis and black olives

59

Wild mushroom and asparagus risotto cake with grilled broccolini, pinot noir reduction

60

Poultry

Basil-crusted chicken breast balsamic-asiago risotto with peas, yellow squash ragout, cumin and fennel coulis

61

Breast of chicken roulade stuffed with spinach, peppers and roasted onion, Valencia rice with chorizo and peppers, Rioja glaze

62

Roasted muscovy duck breast saffron potato and artichoke napoleon, zucchini and napa cabbage sauté, blackberry-horseradish reduction Combination Entrées

Grilled beef tenderloin and butter-seared cod with marrow butter, truffled-merlot reduction, on wilted spinach, pommes dauphinoise

89

Salmon cake and petit beef medallion with pepper coulis, potato-leek tart, sauce bordelaise

74

Chicken roulade and prawns basil risotto and roasted garlic jus

72

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

65

st. regis wedding - plated dinner Welcome to Indelible Experiences

Sweet Finale Cafe au lait crème brûlée, vanilla chantilly cream Apple crostada, crushed hazelnut brittle, green apple sauce Pistachio and cherry tiramisu Chocolate caramel mousse with five spice crème brûlée , almond dacquoise Crispy chocolate and raspberry purse Hazelnut chocolate mousse and orange crème, citrus caramel sauce Chocolate praline tart with sea-salted maple-pecan compote Chocolate concord cake, fresh raspberry marmalade Melting chocolate bread pudding, single malt sabayon sauce White chocolate key lime mousse, passion fruit cream White chocolate cheese cake, almond tuile, orange sauce Caramelized pineapple rum cake, piña colada sauce, coconut panna cotta Lemon tart, blueberry compote, limoncello curd

Mignardises to Share After-dinner mignardises assortment of hand-crafted chocolates, cookie and biscotti

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

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st. regis wedding - beverages Welcome to Indelible Experiences

Established Selections

All Bar Packages Include

Dewar’s White Label Scotch Jack Daniels Bourbon Canadian Club Whiskey Skyy Vodka Tanqueray Gin Bacardi Superior Rum Jose Cuervo Tequila

Select Red and White Wines Imported and Domestic Beer House Sparkling Wine Fruit Juices Assorted Soft Drinks Sparkling and Mineral Water

per drink 7.75

Established Package

Distinctive Selection

Johnnie Walker Black Label Scotch Maker’s Mark Bourbon Crown Royal Whiskey Ketel One Vodka Bombay Sapphire Gin 10 Cane Rum 1800 Reposada Tequila per drink 9.25 Distinctive Enhancements

One Hour 19 Two Hours 30 Three Hours 41 Four Hours 50 Each additional hour 9

Distinctive Package

One Hour 22 Two Hours 37 Three Hours 52 Four Hours 62 Each additional hour 10

Chivas Scotch Basil Hayden Bourbon Grey Goose Vodka per drink 12

Patron Silver Tequila per drink 13

MeCallan 12 Year Scotch per drink 16

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - champagne, rosé & white wines Welcome to Indelible Experiences Champagne and Sparkling Wines

Wycliff, Brut, California, N.V. 30 Rene Barbier, Mediterranean Cava, N.V. 40 Charles de Fere, Brut , “Cuvee Jean Louis”, N.V. 42 Domain Chandon, Brut, “Classic”, California, N.V. 55 Roederer Estate, Anderson Valley, N.V. 60 Gloria Ferrer Brut, California, N.V. 65 Veuve Clicquot Ponsardin “Brut” N.V. 125 White Zinfandel

2008 Sycamore Lane, California, 36 Sauvignon Blanc

Brancott, Marlborough, New Zealand, 2009 45 St. Supery, Napa Valley, 2007 58 Cloudy Bay, Marlborough, New Zealand, 2009 65 Pinot Grigio/ Chablis

Trinity Oaks, Pinot Grigio, California, 2008 36 Bolini, Pinto Grigio, Trentino, Italy , 2008 42 Livio Felluga “Map” , Pinot Grigio, Collio 2009 65 William Fevre “Champs Royaux”, Chablis, 2008 75 Chardonnay

Esser Vineyards, Monterey, 2006 36 Sterling, Vintner’s Collection, Limited Release, 2008 38 Tangley Oaks, Santa Barbara, 2006 45 Frei Brother’s, “Reserve”, Russian River Valley, 2008 52 Franciscan, Napa Valley, 2007 50 Chandon, Carneros 2007 55 Napa Cellars, Napa Valley, 2006 55 St. Clement, Napa Valley, 2005 58 Sonoma Cutrer, “Russian River Ranch”, Sonoma, 2008 64 Lambert Bridge, Sonoma County, 2005 80 Newton Unfiltered, Napa Valley, 2007 100 Jordan, Russian River Valley, 2007 110

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - red wines Welcome to Indelible Experiences Pinot Noir

Robert Mondavi Private Selection, California, 2008 36 MacMurray Ranch, Sonoma Coast, 2008 52 Picket Fence, Russian River Valley, 2007 65 Chandon, Carneros, 2007 75 Merlot

Red Diamond Winery, Washington, 2007 36 Tangley Oaks, Napa Valley, 2006 45 Beaulieu Vineyard, Napa Valley, 2006 48 Napa Cellars, Napa Valley, 2006 55 Frei Brothers Reserve, Sonoma County, 2007 60 Stonestreet, Sonoma, 2004 65 Casa Lapostolle “Cuvee Alexander”, Colchagua Valley, Chile, 2006 75 Truchard, Carneros, Napa Valley, 2007 80 Stag’s Leap Wine Cellar, Napa Valley 2006 105 Cabernet Sauvignon

Esser Vineyards, Monterey, 2007 36 14 Hands, Washington, 2007 36 Deloach, Russian River Valley, 2006 40 Jade Mountain, Napa-Sonoma-Lake County, 2007 45 Solaire by Robert Mondavi, Central Coast, 2006 55 Hess Estate, Napa Valley, 2006 60 Napa Cellars, Napa Valley, 2006 65 Atlas Peak, Napa, 2006 75 Napanook “Dominus Estate”, Napa Valley, 2006 90 Pelton House, Knights Valley, 2005 100 Jordan, Sonoma County, 2005 110 Caymus, Napa Valley, 2006 145 Meritage

Newton Claret, Napa Valley, 2006 65 Meritage, Franciscan “Magnificat”, Napa Valley, 2006 115 Zinfandel/ Shiraz/ Syrah

Rosenblum Contra Costa, California, 2006 60 Murphy Goode “Snake Eyes”, Zinfandel, Alexander Valley, 2006 95 Two Hands “Angels Share”, Shiraz, McLaren Vale, 2008 100

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - questions Welcome to Indelible Experiences

How can I secure my date and reserve my space?

A non-refundable deposit of 25% of the food and beverage minimum as well as the signed letter of agreement secures your date and space. What is the ceremony fee in the Ballroom?

$1,500.00 for ceremony, subject to service charge and tax. How much is valet parking?

A special discounted rate of $13.00 per vehicle is offered. You will be able to pay this charge for your guests or your guests will be given this rate to pay individually. This rate is subject to change and overnight rates do not apply. What is the maximum number of guests that can be accommodated?

The ballroom accommodates up to 250 people for dinner and dancing with 72” round tables of 10 guests per table. Restrictions apply. Do you provide a microphone for my officiant?

A microphone can be arranged for with our in-house audio visual team at an additional cost. Will there be a bar in the reception?

Yes. Generally for events up to 100 guests, the hotel will provide one bar. The hotel will provide two bars for events exceeding 100 guests in attendance. Additional bartender fees will apply. What is the charge for a bartender?

Each bartender is priced at $110.00 for 3 hours and $35.00 for each additional hour. We suggest one bartender for every 75 guests. What is the size of the dance floor?

The regular size is for 21’ x 21’. Smaller sizes are available with a maximum of 24’ x 24’. The size of the dance floor may also vary based on the number of guests and space in the room. What is the size of the stage?

Each riser element is sized 6’ x 8’ x 8”with a maximum of 6 elements (e.g. 24’ x 12’) arranged together based upon availability. Can I use my own vendors such as florist, entertainment and photographer?

Yes. We will also be delighted to provide you with our list of event partners who are familiar with events and standards at the St. Regis Houston. We will be happy to speak with any of your vendors to help with the familiarization process just in case we have not had the pleasure of working with your favorite vendor yet.

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

st. regis wedding - questions Welcome to Indelible Experiences

Can we choose two entrée selections?

Yes. For a sit down dinner your guests may be offered a choice of two entrées. At no additional fee, your guests will have to pre-select their entrée and counts need to be provided to the hotel seven days prior to the dinner, as well as place cards indicating the entrée selection for each guest. A $25 per person surcharge will allow your guests to select their entrée table side the evening of the affair. Is there a cake cutting fee?

No. Whether you decide on a handcrafted wedding cake from our Pastry Chef or the cake is provided by an outside vendor, no fee will be applied. Can I taste the food?

Yes. For all confirmed events over 75 guests, a tasting is provided for the bride, groom and parents, courtesy of the St. Regis. Do you provide vendor meals?

Yes, options are available. Do you provide kids meals?

Yes. Choices for your youngest guests are available to keep the spirit high. Please ask your Catering Manager for details. Do you offer bar packages?

Yes, you may either purchase an open bar package or decide to pay for beverages based on the final consumption of cocktails and wines. Please see our menus for individual drink prices and package pricing. Do you provide a chuppah for Jewish ceremonies?

A chuppah is generally provided by your decorator or florist. Does the hotel provide challah bread and a glass of kosher wine for ceremonies?

Yes. The hotel will provide challah bread and a glass of kosher wine for your ceremony.

Executive Sous Chef: John Signorelli Executive Banquet Chef: Pevo Pich Prices are subject to 22% Service Charge and 8.25% Sales Tax

1919 Briar Oaks Lane, Houston, TX 77027 • Phone: (713) 840-7600 stregishoustonhotel.com