menu one 2

menu two 3

menu three 4

menu four 5

menu five 6

guidelines 7

H I L T O N U N I V E R S A L

M A N D A R I NM E N U S

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文華大拼盆 Mandarin Combination Platter

牛展, 扎蹄, 八爪魚, 海蜇, 海草 Beef Cold Cut, Pork Roll, Octopus, Jelly Fish, Seaweed

鮮炸原只带子 Deep Fried Whole Scallop

鮮竹鳳凰卷 Tofu Skin Roll with Braised Shrimp & Chicken

蟹肉玉米羹 Crab & Corn Soup

鴛鴦菇時蔬 Braised Bai Ling Mushroom & Black Mushroom with Greens

蒜香脆皮雞 Chef’s Special Roasted Garlic Chicken

上湯焗龍蝦 Pan Fried Lobster with House Special Sauce

煙焗三文魚 Baked Filet of Salmon

金菇炆伊麵 Braised Egg Noodles with Enoki Mushrooms 椰汁西米露 Tapioca with Coconut Milk

M E N U O N E

688 P E R TA B L E O F 10

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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文華大拼盆 Mandarin Combination Platter

牛展, 扎蹄, 八爪魚, 海蜇, 海草 Beef Cold Cut, Pork Roll, Octopus, Jelly Fish, Seaweed

芝士百花球 Deep Fried Shrimp Paste with Cheese

翡翠龍鳳球 Stir-Fry Shrimp & Chicken with Seasonal Vegetables

淮山蓮子雞湯 Chicken Soup with Lotus Seeds & Chinese Herbs

北菇玉螺片 Braised Mushroom & Giant Conch 蒜香脆皮雞 Chef’s Special Roasted Garlic Chicken

上湯焗龍蝦 Pan Fried Lobster with House Special Sauce

煙焗三文魚 Baked Filet of Salmon

揚卅炒飯 Yang Chow Fried Rice

紫糯米蓮子紅豆沙 Sweet Red Bean Puree with Purple Rice & Lotus Seeds

M E N U T W O

788 P E R TA B L E O F 10

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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燒味大拼盆 Mandarin Combination Platter

燒鸭,义燒, 牛展, 扎肉,海蜇 Roasted Duck, BBQ Pork, Beef Cold Cut, Pork Roll, Jelly Fish

西汁蜜桃蝦 Honey Walnut Shrimps

翡翠鮮玉带 Sauteed Scallops with Seasonal Vegetables

蟹肉魚肚羹 Crab Meat & Fish Maw Soup

北菇燴鮑魚 Braised Mushroom & Abalone

蒜香脆皮雞 Chef’s Special Roasted Garlic Chicken

上湯焗龍蝦 Pan Fried Lobster with House Special Sauce

清蒸海上鮮 / 香草/蒜蓉焗鱈魚 Steamed Fresh Catch / Baked Sea Bass with Basil or Garlic

瑤柱蛋白炒飯 Dried Scallops & Egg White Fried Rice

蓮子紅豆沙 Sweet Red Bean Puree with Lotus Seeds

M E N U T H R E E

888 P E R TA B L E O F 10

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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鮮果沙律蝦 Fresh Fruit Salad with Shrimp

香煎翠玉带 Pan Fried Whole Scallops with Vegetables

淮山炒雞片 Stir Fried Chicken with China Yam

鮑魚蟹肉魚肚羹 Abalone, Crab Meat & Fish Maw Soup

鮮冬菇鮑魚 Braised Abalone with Shiitake Mushrooms

蒜香脆皮雞 Chef’s Special Succulent Garlic Roasted Chicken

招牌炒龍蝦 Chef’s Special Stir-Fry Lobster

清蒸海上鮮 / 香草/蒜蓉焗鱈魚 Steamed Fresh Catch / Baked Sea Bass with Basil or Garlic

富豪炒絲苗 Seafood Fried Rice

杏汁蛋白露 Egg White Almond Sweet Soup

M E N U F O U R

1088 P E R TA B L E O F 10

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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龍蝦大沙律 Lobster Salad 百花釀蟹拑 Deep Fried Crab Claws with Shrimp Paste

香草焗原只带子 Baked Whole Scallop with Basil

花膠螺頭湯 Fish Maw, Conch & Chicken Soup

碧緑鮮鮑魚 Braised Abalone with Seasonal Vegetables

文華燒鴨 Chef’s Special Roasted Duck

鮮竹上素卷 Vegetarian Rolls with Tofu Skin

清蒸海上鮮 / 香草/蒜蓉焗鱈魚 Steamed Fresh Catch / Baked Sea Bass with Basil or Garlic

富豪炒絲苗 Seafood Fried Rice

椰汁露湯丸 Coconut Sweet Soup with Rice Dumpling

M E N U F I V E

1288 P E R TA B L E O F 10

Al l pr ices are subjec t to a 24% faci l i t ies charge & 4% event fee. Current sa les tax wi l l apply (subjec t to change) .

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh or eggs may increase r isk of food borne i l lness.

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G U I D E L I N E S

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C AT E R I N G P O L I C I E S

Menu tast ing is of fered compl imentar y for your event . A maximum of t wo (2) guests may at-tend the menu tast ing monday-thursday f rom 11:00am-1:00pm. Al l menu tast ings must be scheduled at least t wo (2) weeks in advance. Contrac t must be s igned and deposit received to schedule your menu tast ing.

F O O D & B E V E R AG EDue to l iabi l i t y and legal restr ic t ions, the customer or guest may br ing no outs ide food or beverages of any k ind into the hotel . H i l ton Los Angeles/Universal Ci t y i s the only l icensed author i t y a l lowed to sel l and ser ve a lcohol on the premises. Cal i fornia law requires persons to be a minimum of t went y- one (21) years of age to consume alcohol ic beverages. H i l ton Los Angeles/Universal Ci t y reser ves the r ight to refuse to anyone. H i l ton Los Angeles/Universal Ci t y wi l l supply Cash Bars based upon customer ’s request . Al l dr ink pr ices wi l l inc lude tax and fac i l i t y charge for cash bars. Each Cash Bar must incur a minimum of seven hundred dol lars ($700) inc lus ive. I f the Cash Bar does not ac tual ize the set minimum, the customer wi l l be responsible for the di f ference of up to seven hundred dol lars ($700) per Bar.

*Consuming raw or undercooked meats, poultr y, seafood, shel l f i sh , or eggs, may increase r isk of food borne i l lness.

C AT E R I N G C H A R G E SAl l pr ices are quoted as per person unless other wise indicated.

Bar pr ices are per dr ink unless indicated as an hour ly pack age

To ensure food qual i t y, buffet pr ic ing is based up to 1 1/2 (one hour and a hal f ) hours. Morning

and Af ternoon Breaks are based on up to one (1) hour. Addit ional charges may incur for ex tending hour of ser v ice.

Cook ing Stat ions and Car ving Stat ions are subjec t to a t wo hundred dol lar ($200) fee per chef/attendant required.

Cashiers are required for a l l Cash Bars. I n the event the beverage sa les on a Cash Bar do not exceed seven hundred dol lars ($700) per bar in the f i rst t wo hours, a bar fac i l i t y charge of t wo hundred dol lars ($200) per bar wi l l apply, sevent y-f ive dol lars ($75) charged for ever y addit ional hour.

F O O D & B E V E R AG E G UA R A N T E EThe guaranteed number of guests for a l l Food & Beverage func t ions must be submitted to the Cater ing/Sr. Event Manager by 12:00PM noon three (3) business days pr ior to the date of the func t ion. I f the guarantee is not received by the cutoff date, H i l ton Los Angeles/Universal Ci t y wi l l assume that the expec ted number of guests noted on the banquet event order is the guarantee

The guarantee becomes the minimum number of guest used in calculat ing food preparat ions. Should the ac tual number of guests in attendance exceed the guarantee; the customer wi l l be charged for that number of guests. On plated food func t ions, the Hotel wi l l set seat ing for f ive percent (5%) over the guarantee, not to exceed a maximum overset of t went y (20) seats. Food wi l l only be prepared for the guarantee.

P O P - U P C H A R G E SThe hotel reser ves the r ight to add one hundred dol lars ($100) charge to a l l Pop -Up requests. A Pop -Up is c lass i f ied as an event that i s requested of the hotel within 24 hours of the ac tual event .

P R I C E SThe pr ices herein are subjec t to increase in the

event cost of food, beverage, or other costs of operat ions increase at the t ime of the func t ion. Customer grants the r ight to the Hotel to increase such pr ices or to make reasonable subst i tut ions on the menu with pr ior not ice to the customer.

TAXAl l Federal , State and munic ipal taxes that may be imposed or appl icable to this agreement and the ser v ices rendered by H i l ton Los Angeles/Universal Ci t y are in addit ion to the pr ices herein agreed upon; the patron agrees to pay for them separately.

S I G N AG E & D É CO RH i l ton Los Angeles/Universal Ci t y reser ves the r ight to approve a l l s ignage, staging, props and décor. S igns, banners or posters are not to be taped, stapled, nai led or af f ixed in any other manner to the wal ls or columns in the Hotel , not should they obstruc t permanent hotel s ignage from view. H i l ton Los Angeles/Universal Ci t y reser ves the r ight to prohibit i tems in the resor t and publ ic areas.

R I G G I N G S E R V I C EThe hotel retains exclusive r ight to a l l r igging ser ves & r igging equipment. Al l r igging must be insta l led and super vised by the hotel .

S E C U R I T YH i l ton Los Angeles/Universal Ci t y Secur i t y wi l l be the exclus ive provider of secur i t y for a l l events on proper t y. Hotel Secur i t y i s avai lable 24 hours per day, seven days per week .

N O I S EMusic and enter ta inment for a l l outdoor events must adjourn no later than 10:00PM due to noise ordinances.

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