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HOME	BREAKFAST Breakfast Table THE ST. REGIS CONTINENTAL ASTOR HEALTHY START CARLTON CRAB Plated Breakfast MORNING STARTERS Brochettes of fruit Field ripened pineapple, strawberry & seasonal fruit, honeycomb & peppermint St. Regis parfait Organic yogurt, mixed berries & house made granola Citrus salad with fresh berries, crème fraîche and mint Farm fresh strawberries, vanilla whipped mascarpone cheese Shaved seasonal melon, mint syrup spray House smoked salmon, Black Forest pumpernickel, sweet onion, caper berries & egg ^ MORNING ENTRÉES ORGANIC FARM FRESH SCRAMBLED EGGS MARYLAND CRAB CAKE BENEDICT CINNAMON BRIOCHE FRENCH TOAST SUNRISE SALMON DUET GRILLED VEGETABLE FRITTATA STEAK & EGGS BELGIAN WAFFLE & SCRAMBLED EGGS COMBO INDIVIDUAL QUICHE Brunch ST. REGIS BRUNCH
TEA & COFFEE SERVICE Morning SPA BREAK THE BANANA BREAK COFFEE CAKE BREAK FRUIT SMOOTHIE STATION TROPICAL FRUIT BREAK Afternoon ST. REGIS AFTERNOON TEA BREAK MEDITERRANEAN BREAK SWEET INSPIRATION BREAK STRAWBERRY FIELDS BREAK CUPCAKE DELIGHT BREAK GAME TIME BREAK	LUNCH Chilled Lunch Table 16TH STREET DELI Sliced peppercorn crusted beef, Virginia ham, fresh roasted turkey breast, house-cured corned beef, aged Vermont cheddar and Gouda cheeses Assorted condiments and relishes Selection of sliced breads from the board: sourdough, olive, flaky croissants & sweet potato kaiser rolls Rich lemon bars and raspberry crumble bars^ PRESIDENTIAL LUNCH MATILDA'S ST. REGIS SANDWICH BUFFET Hot Lunch Table THE ST REGIS FLAVORS OF ITALY THE ORIENT COMFORT FOOD BUFFET Chilled Plated Lunch SOUP & SALAD SELECTIONS ENTRÉE SELECTIONS Cedar plank salmon medallion with local mushrooms, lentil and endive with pomegranate oil Chilled Tandoori chicken salad baby spinach and chickpeas with crispy naan bread Mixed grill of beef, salmon and chorizo roasted tomato, seasonal squash, feta and arugula lettuce Teriyaki scallop and salmon salad shiitake mushrooms, baby lettuce and ginger dressing Rock shrimp and baby scallop salad saffron linguini, roasted vegetables with balsamic & herbs ^ Eberly farms organic chicken cobb salad ripe avocado, smoked bacon, tomatoes, onions, hardboiled eggs and cheddar cheese with Roquefort dressing Spicy pepperoni, sweet capicola, genoa salami and prosciutto arugula lettuce, parmesan, oven roasted tomatoes with grilled breads DESSERT SELECTIONS Hot Plated Lunch SOUP OR SALAD SELECTIONS Tomato and Maine lobster bisque sautéed rock shrimp and minced herbs Roasted cauliflower soup local rock shrimp and chives Chilled yellow tomato gazpacho jumbo lump crab Thai chicken noodle soup Forest mushroom bisque shiitake mushrooms and roasted garlic batons Mesclun greens with tossed seasonal tomatoes heirloom cucumbers and champagne vinaigrette Classic Caesar salad anchovies, garlic crostini & shaved Rocca Parmesan^ Organic baby beet salad with field greens red onion and shaved Rocca Parmesan cheese Local Portobello mushroom and mixed field green salad, roasted peppers, truffled sherry vinaigrette Baby spinach, endive and arugula salad pear tomatoes, Roquefort cheese and shallot vinaigrette Salad of organic field greens grape tomatoes, grilled asparagus and balsamic vinaigrette HOT DUET ENTRÉE SELECTIONS Duet of marinated filet and crab cake chive whipped potatoes and seasonal vegetable medley Marinated black tiger shrimp and diver scallop duet roasted red pepper & asparagus tip risotto HOT ENTRÉE SELECTIONS Jumbo wild mushroom ravioli sautéed porcini mushrooms, truffle and olive oil jus Sautéed paillard of chicken herbed pappardelle pasta, buttered asparagus and wild mushroom sauce Orange-ginger glazed salmon basmati rice with scallions and herbs and wok fried vegetables Grilled free-range organic chicken breast local mushroom risotto and crispy fried leeks Rosemary and pepper marinated tenderloin of beef herbed whipped potatoes and grilled vegetable medley Jumbo Maryland crab cakes saffron rice, roasted vegetable mélange and lemongrass coulis Grilled swordfish loin garlic, basil, heirloom tomatoes & artichoke barigoule Thai-marinated pork tenderloin sweet and sour red cabbage & sesame-garlic jus Roasted Alaskan Salmon local asparagus, pearl cous cous and lemon grass coulis Organic chicken breast stuffed with wild mushrooms and herbs crushed red potatoes and crispy scallion tempura Potato gnocchi with grilled vegetables roasted tomato compote Potato gnocchi with grilled vegetables add grilled chicken, roasted tomato compote Potato gnocchi with grilled vegetables add jumbo tiger shrimp, roasted tomato compote DESSERT SELECTIONS Vanilla-strawberry New York style cheesecake Raspberry tart, kiwi sorbet Flourless chocolate cake, farmer's berry sauce Classic St. Regis tiramisu, coffee anglaise Trio of exotic house-spun sorbets, praline basket Grab and Go SELECTIONS OF SANDWICHES Grilled chicken Caesar wrap Oven roasted turkey breast Vine ripe tomatoes and petit greens on sesame Kaiser roll Peppercorn roasted chicken Horseradish cream, heirloom tomatoes, spicy mixed field greens on poppy seed Kaiser roll Jerk grilled chicken Tangy cabbage, relish, aprium cream on soft ciabatta roll Grilled pita bread with roasted asparagus Summer squash, tomatoes, peppers, olives, marinated feta and cucumber mayonnaise Cajun seared salmon Fennel-vegetable slaw on toasted brioche Italian wrap of sliced prosciutto Genoa salami, smoked provolone, roasted peppers, red onion and pepperoncini Grilled chicken and Applewood bacon club Avocado, lettuce, arugula, vine ripened tomatoes, Jack cheese, fresh baked ciabatta roll SELECTION OF SALADS SELECTION OF DESSERTS SELECTION OF WHOLE FRUIT
RECEPTION Reception Table ANTIPASTO MARKET FRESH VEGETABLES ARTISAN CHEESES HAND SELECTED FRESH CUT FRUIT Bruschetta Display MEDITERRANEAN Sushi Bar The Raw Bar Organic Dried Fruit and Nut Display Cold Canapés Brochette of roasted tomato, artichoke and fresh mozzarella Basil pesto marinade Spiced baby pears with brie cheese and sundried cranberries Fig and fontina with lavender in pastry shell Marinated New Zealand mussels, coastal crabmeat salsa^ Grilled shrimp, mango and papaya on sourdough crouton Spoon of kobe tartare with shaved horseradish Sage chicken apple pâté Caramelized Vidalia onions in savory pastry Peppercorn crusted filet mignon Served in tomato cone with fresh shaved horseradish Ratatouille and goat cheese in phyllo flower Fresh tuna tartar, sesame salad and wasabi caviar^ Medallion of chilled salmon Wild mushroom duxelle and fresh chives^ Crostini with goat cheese, sundried tomato and pesto Smoked salmon with grilled asparagus Spinach cornet and herb essence^ Potato and chive tartlet, sevruga caviar and crème fraîche^ Local mozzarella with garden basil canapé Hot Canapés Herb crusted baby lamb chops Cranberry mint chutney^ White truffle potato croquette Chive and sour cream dipping sauce Chipotle beef in blue corn tortilla Tomato, cilantro and avocado Miniature Maryland crab cake Saffron aioli Organic beef skirt steak skewer Caramelized pearl onions and peppers^ Panko crusted vegetable risotto balls Oven roasted tomato coulis Puff pastry wrapped andouille sausage Whole grain mustard sauce Brie and raspberry star Phyllo and almonds Coconut Black Tiger shrimp Passion fruit glaze Free-range chicken satay Peanut, soy and scallion Crispy free range tenderloin of chicken Thai sweet and sour sauce Action Stations Maryland Jumbo lump crab cake STATION SHELLFISH STATION Bruschetta Station Sushi/Sashimi Station Tuna Carving Station Stir-Fry Station COBB STATION PASTA STATION PAELLA STATION SLIDER STATION GARLIC & HERB CRUSTED DOUBLE RACK OF LAMB CARVING STATION HERB & SEA SALT CRUSTED TENDERLOIN OF BEEF CARVING STATION SIDE OF WILD SALMON CARVING STATION HONEY SMOKED PEKING DUCK STATION SAGE RUBBED TURKEY BREAST CARVING STATION GARDEN VEGETABLE STRUDEL CARVING STATION PRIME NY STRIPLOIN CARVING STATION Dessert Table TRUFFLE STATION ICE CREAM PARLOR Beignet Heaven Shortcake Station Cup Cake Delight MINIATURE DESSERT DISPLAY	DINNER Dinner Table ST. REGIS THE CARLTON Plated Dinner SOUP & SALAD SELECTIONS Lobster bisque Vegetable pearls and jumbo lump crabmeat Cauliflower soup Laced with coriander and cumin, with asparagus flan and hot house red pepper confetti Shenandoah mushroom bisque Shiitake mushrooms and cracked black pepper croutons Sweet corn & leek chowder Thick cut Applewood smoked bacon and cornbread crisps Composed salad of organic field greens Grape tomatoes, grilled asparagus and fresh basil vinaigrette Cucumber wrapped gathered greens Julienne red pepper and asparagus, red and yellow pear tomatoes, Cypress Grove goat cheese with white balsamic vinaigrette Arugula salad Shaved red onions, Parmigiano-Reggiano, and citrus vinaigrette Organic baby beet salad Field greens, red onion, shaved Rocca parmesan cheese and champagne vinaigrette Baby organic oak leaf salad Portobello mushroom, fresh hearts of palm, herbes de Provence vinaigrette Selection of field greens Port marinated baby pear, caramelized walnuts, sundried cranberries, and Pear William vinaigrette DUET ENTRÉE SELECTIONS Filet mignon & Chilean sea bass Tender filet mignon with green peppercorn-currant sauce paired with marinated sea bass with lemon beurre blanc, roasted garlic mashed potatoes and crispy scallion tempura ^ Grilled jumbo prawns & hazelnut crusted free range chicken Vegetable risotto Lobster & Filet Au Poivre Maine lobster with ginger, lime, and sauternes, coupled with beef filet, spiced with Chef's classic au poivre, accompanied by Bordeaux sauce, celery potatoes and grilled garden vegetables ^ ENTRÉE SELECTIONS Colorado rack of lamb Colorado choice lamb, crusted with garlic and herbs, served with chive studded potato, fried leek fronds and mint jus ^ Prime 12oz New York strip Grilled to perfection, whipped celery potatoes and barberry sauce ^ Lemon-marinated Chilean sea bass Lobster whipped potatoes, chive and truffle vinaigrette Sautéed wild salmon Toasted vegetable cous cous and orange ginger glaze Fontina cheese risotto Eggplant caviar, watercress & chive essence Grilled Mahi Mahi With lobster whipped potatoes, grilled vegetables and preserved lemon compote Grilled Eberly farms organic chicken Wild mushroom and sage risotto, pinot noir sauce Roasted jumbo pork chop Sweet and sour red cabbage, tourne potatoes ^ Roulade of chicken Stuffed with goat cheese, pine nuts, and fresh herbs, accompanied by sun dried tomato cream reduction Pan seared diver scallop With shaved fennel, saffron Basmati rice and roasted red pepper reduction ^ Jumbo wild mushroom ravioli Sautéed porcini mushrooms, truffle and olive oil jus Roasted seasonal vegetables Wrapped in light, puff pastry, light tomato broth ** DESSERT SELECTIONS Lemon Three ways Lemon Bavarian, lemon raspberry torte and house spun sorbet Strawberry shortcake With powdered sugar and fresh mint garnish Warm chocolate molten cake House spun sorbet, fresh fruit coulis Warm apple purse Cinnamon augar, caramel ice cream and freshly whipped cream Tahitian vanilla crème brûlée Lemon Panna Cotta with caramelized local pears
COCKTAIL SERVICE Bar Packages LUXURY BEVERAGE FLIGHT * PREMIUM BEVERAGE FLIGHT * Hosted Bar LUXURY CONSUMPTION FLIGHT * PREMIUM CONSUMPTION FLIGHT * Specialty Bar LEGENDARY ST. REGIS BLOODY MARY'S OLD TIME COCKTAIL CREATIONS MOJITO & MARGARITA MADNESS ICED MARTINI LUGE Wine wine - white WHITE WINE Far Niente, Chardonnay, Napa Jordan, Chardonnay, Russian River Valley Steele, Chardonnay, Central Coast Sonoma Cutrer, Chardonnay, "Les Pierres", Sonoma Sycamore Lane White Zinfadel Stag's Leap, Chardonnay, Napa Cakebread, Sauvignon Blanc, Napa Groth, Sauvignon Blanc, Napa Brancott, Sauvignon Blanc Santa Margherita, Pinot Grigio, Trentino King Estates, Pinot Gris, Willamette Valley Eroica, Dr. Loosen / Chateau Ste. Michelle, Washington Conundrum, white blend, Central Coast SPARKLING WINE Mionetto Prosecco CHAMPAGNE Veuve Clicquot, Yellow Label Dom Perignon Taittinger Cuvée Prestige Piper Heidsieck Rose Sauvage Charles de Fere, Brut, Cuvee Jean Louis wine - red RED WINE Jordan, Cabernet Sauvignon, Sonoma Franciscan, Cabernet Sauvignon, Napa Gaja Ca' Marcanda "Margari", Tuscany Cain Five, Napa Flora Springs, Trilogy, Napa Sebastiani, Cabernet Sauvignon, Alexander Valley 14 Hands, Cabernet Sauvignon Silver Oak, Cabernet Sauvignon, Alexander ValleY Caymus, Cabernet Sauvignon, Napa Newton "Unfiltered" Merlot, Napa Red Diamond, Merlot St. Francis, Merlot, Sonoma Taz, Pinot Noir, Santa Barbara Robert Mondavi, Pinot Noir Argyle, Pinot Noir, Oregon Mitolo "Jester", Shiraz, McLaren Valley Penfold's Bin 389, Shiraz, McLaren Valley Navarro Correas, Malbec Gran Reserva, Mendoza	SPECIALTY MENUS Spring/Summer NEW ENGLAND CLAMBAKE ON THE ASTOR TERRACE SUMMER IN DC Fall/Winter WINTER WELCOME Above and Beyond INAUGURATION DINNER On Site Specialty Events Specialty Events Bordeaux Blending Beyond The velvet rope food pairing and preparing Gamers tournament or its all about fun and video games Community Heart
WEDDINGs COCKTAIL RECEPTION COLD CANAPÉS Potato and chive tartlet with sevruga caviar and crème fraiche Barquette of crab mousse, asparagus and roasted red pepper ^ Fresh mozzarella with basil and cracked black pepper Fresh Sashimi grade tuna tartare, sesame salad with wasabi caviar Smoked salmon and egg crêpe rolls with chive Pastry spoon with Ossetra caviar Snow crab and fresh papaya on red endive HOT CANAPÉS Coconut shrimp with mango chutney Organic skirt steak skewer with caramelized pearl onions Lobster and scallop cake with whole grain mustard sauce Herb crusted baby Colorado lamb chops SIGNATURE SOUP OR SALAD SELECTIONS ENTRÉE DUET ENTRÉES FILET MIGNON AND CHILEAN SEA BASS GRILLED JUMBO PRAWNS AND FREE RANGE CHICKEN LOBSTER AND FILET AU POIVRE ENTRÉE ENHANCEMENTS COLORADO RACK OF LAMB WILD MUSHROOM CRUSTED FILET OF BEEF DIVER SCALLOPS, TIGER SHRIMP, AND JUMBO LUMP CRAB CAKE TRIO FREE RANGE BREAST OF CHICKEN LEMON MARINATED CHILEAN SEA BASS HERB MARINATED FILET OF BEEF DESSERT THE WEDDING CAKE BEVERAGE SELECTIONS	CHEF Andrew Roche - Executive Chef


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