Please inquire about rates for 2019 and beyond
$1,200 for 4 hours until 12:00 am
$200 each additional hour
Includes the following: private event space, set-up, clean-up, linens, glassware, serving ware, candles, tables and chairs, staffing, and bar set-up. Coffee and iced tea service is included. Additional equipment rental may apply.
Hotel Congress can provide any event with a complete full bar that can include mixed drinks, beer, and wine—in any combination of hosted, semi-hosted, or cash. A hosted bar incurs 20% gratuity by the host.
DJ and SOUND SYSTEM
DJs and musicians gladly referred (prices vary). With a dedicated sound system in the Copper Hall, you are able to complement your event with music of any style.
Guests are welcome to bring decorations for their event, however, tape, hammers, and nails, glitter and confetti are not permitted.
All food and beverage, including liquor, must be provided by Hotel Congress.
HORS D’ OEUVRES
Sonoran spicy crab cakes with chipotle aioli 3
Mushroom caps stuffed with spinach, feta, and sun dried tomatoes 2
Mushroom caps stuffed with bacon, blue cheese and caramelized onions 2.5
Phyllo cups stuffed with brie, fig and walnut jam 2
Phyllo cups stuffed with goat cheese, artichoke and roasted pepper relish 2
Lemon crab puffs, season crab tossed with herbs and lemon in a puff pastry shell 3
Herbed cream cheese rolled in thin sliced zucchini topped with red pepper 1.5
Classic shrimp cocktail served with spicy cocktail sauce, escabeche, and lemon 2
Smoked salmon rillette on crostini with dill, capers, and onion 2
Crostini with olive tapenade, parmesan, and cucumber relish 1.5
Crostini topped with crispy pork belly, cranberry relish, and tarragon 1.5
Crostini with lox,capers, hard boiled egg, onion, and herb cream cheese 1.5
Spicy smoked chicken salad in puff pastry topped with pickled red onions and herbs 2.5
House smoked beef brisket, on a crostini, chimichurri, brie cheese, and pickled onions 2.5
Corned beef, potato, cabbage, and gruyere egg rolls with a whole grain honey mustard 2.5
Deviled eggs, classic or with bacon and chive 1.5
Shrimp ceviche served in a shot glass with cucumber, fresh lime and cilantro 3
Mini mission street tacos made with crispy pork belly, jicama slaw, pickled peppers, tortillas, cilantro aioli, tortillas 3
Bacon wrapped smoked scallops with a chipotle cocktail sauce 3
Mini beef wellingtons, served with a caramelized red onion aioli 3
Gougeres-gruyere pate choux, filled with caramelized onion and bacon 1.5
Thai ginger beef, chicken, or shrimp kabobs with spicy peanut sauce 3
Crostini topped with grilled new york strip, goat cheese, caramelized onions, poached pears, roasted garlic 2.5
(Stationed HORS D’ OEUVRES OR CATERING)
Platters feed 50 guests each.
Copper Hall Con Queso – Four layer house made warm cheese and black bean dip with red and green salsas roasted corn and poblano black beans layered with sour cream and fresh guacamole topped with chili con queso 200
Mediterranean Mezze – Hummus, griddled pita, roasted peppers, marinated mushrooms, feta, olives, marinated tomatoes. 200
Imported and Domestic Cheese Display – featuring Tillamook cheddar, Monterey jack, Danish bleu, Gruyere, French brie, and herbed goat cheese. Served with Freshly Baked, Sliced Baguettes. 150
Southwestern Artichoke Dip – Cream cheese, herbs, roasted artichokes, parmesan, and pita chips. 125
Crudités – Crispy seasonal vegetables, roasted shallot dressing. 100
Grilled Vegetables – Marinated zucchini, squash, mushrooms, eggplant, asparagus, peppers, onions. 120
Seasonal Fresh Fruit Platter – Cantaloupe, honey dew, pineapple, fresh seasonal berries, and grapes. 100
Smoked Meats – Smoked pork loin, chicken breast, and risker, creamy horseradish, and pickles, with baguette. 250
Mexicali Platter – Tortilla chips, salsa, guacamole, chili con queso, cowboy bean dip, pickled jalapeños. 100
Quesadilla Platter – Flour tortillas with 3 cheese blend, chicken beef or calabacitas served with sour cream and salsa 200
Fruit de mer – Poached shellfish, scallops, shrimp, with spicy tomato relish and cocktail sauce; served with grilled baguette. MP
Hand-Rolled Chicken & Beef Tacos – Chicken, beef or calabacitas tacos rolled into a corn tortilla; served with salsa and sour cream 250
Caprese Skewer Platter – Mozzarella, basil, heirloom cherry tomatoes; served with a pesto sauce 125
Baby spinach, sliced grapes, chile pecans, red onion, warm goat cheese crouton, pomegranate vinaigrette
Garden greens, onion, carrot, black olive, cucumber, cherry tomato, feta garlic dressing
While milk mozzarella, hothouse tomato, basil, balsamic vinaigrette
Mixed greens, bleu cheese, candied walnuts, red onion, cranberry, maple mustard vinaigrette
Arugula with roasted butternut squash, shallot, bacon, braised fennel, herb vinaigrette
Roasted beets, orange supremes, rocket, goat cheese, fines herbs, shaved fennel, raspberry vinaigrette
Frisee, arugula, and spinach tossed with toasted pumpkin seeds, red onions, compressed apple, candied orange zest, red wine vinaigrette
Warm German potato salad over a bed of greens, bacon, mustard, golden raisins, tart vinaigrette
Priced per guest. Sandwiches come with side salad or fruit.
Cherise: House smoked brisket, asadero and jack cheeses, pickled onions, pepper slaw, chimichurri on rye toast.
King of Clubs: Pit ham and smoked turkey stacked with lettuce, tomato, bacon, avocado, and chipotle mayo on sourdough.
Chicken salad sandwich: Pulled chicken with rosemary Dijon, mayo, sliced almonds, on a croissant.
Lettuce wraps: House falafel, sweet pickled vegetables, smoked cashews, radish batons, harissa vinaigrette.
Roast beef wrap with horseradish mayo, braised cabbage sweet peppers, cheddar cheese, local flour tortilla.
Beef tostada: Local corn tortilla, aged sirloin, caper mayonnaise, greens, radish, cilantro.
Fish and chips: Pacific true cod, crispy beer batter, papas, pepper slaw, spicy tartar.
Quiche du jour: Let us create one for you!
Depot salad: Beef medallions, field greens, cherry tomato, avocado, parmesan, crispy smoked onions, roasted shallot vinaigrette.
Hotel salad: Baby spinach, red onion, wine soaked grapes, spiced pecans, warm goat cheese crouton, pomegranate vinaigrette.
Prices range from $36-$38 per guest and includes a dinner salad, entree, starch, and vegetable.
Beer brined French roasted chicken, whole mustard jus
Pan seared airline chicken breast stuffed with mushrooms duxelle, madeira thyme sauce
Slow roasted prime rib, au jus, horseradish cream
Pan roasted trout, roasted grape and tarragon compound butter
Scottish salmon, lemon caper buerre blanc, fines herbs
Filet mignon, Danish bleu cheese, red onion and marmalade
Grilled top sirloin, roasted shallot & wild mushroom demi glace
Pork tenderloin, apples, cherry tomato, whole grapes, pan sauce
Pepper crusted tri tip, caramelized onion puree
Vegetable wellington: roasted vegetables, herbed goat cheese wrapped in puff pastry
Barley risotto: roasted vegetables, wine, barley, parmesan, butter, herbs
Herb crusted chicken breast, tomato, spinach, parmesan, basil, lemon
Marinated grilled portobello mushroom with roasted red peppers and grilled zucchini
Cider brined grilled pork chop, with ginger snap cookie sauce
Sonoran sopes: corn cakes, vegan beans, avocado, tomato, pico de gallo, caramelized onions, green chiles, vegan sour cream, chimichurri vinaigrette (GF)
SIDES À LA CARTE
Garlic mashed potatoes
Roasted red skin potatoes
Creamy herb polenta
Mashed sweet potatoes
Roasted vegetable orzo
Caramelized shallot & horseradish mashed potatoes
Vegetables have seasonal availability
Prices range from $12-$15 per guest and include a breakfast entree, toast, and two sides.
Baked eggs: Eggs simmered with diced ham, leeks, shallots, fines herbs, gruyere cheese and baked.
Eggs benedict: Poached egg, Canadian bacon, blackberry hollandaise.
Huevos rancheros: Scrambled eggs, flour tortillas, cowboy beans, asadero & cotija cheeses, cilantro, sauce ranchero.
Tofu scramble: Spinach, red onion, fines herbs, turmeric.
Challah French toast
Toast & Bagels
Prices upon request.
Assorted cookies: chocolate chip, peanut butter, white chocolate macadamia nut, oatmeal raisin, chewy brownie, snicker-doodles, sugar, coconut macaroons or ginger snap.
Brownies & blondies: double chocolate, cream cheese, butterscotch, caramel, or classic blondes, with or without nuts.
Mini biscuits, angel food cake, and pound cake, strawberry and blueberry compote, fresh whip cream and chocolate sauce.
Eclairs n’ cream puffs: chocolate or vanilla eclairs with ganache top, chocolate, vanilla and strawberry cream puffs.
Chocolate dip, strawberries, bananas, pretzels, dried apricots, pineapple, orange and apple, and candied citrus.
(Cafè style: 10-20 servings, Half sheet: 30-40 servings, Full Sheet: 80-100 servings)
Tres Leches Cake: Traditional white Mexican cake made with three different kinds of milk and frosted with sweetened whip cream and fresh fruit.
Devils Food Cake: Rich double chocolate cake with chocolate frosting.
Banana Cake: A sweet, fresh banana cake with cream cheese frosting and garnished with dried bananas.
Carrot Cake: A delicious spice cake, with fresh carrots and cream cheese frosting garnished with chopped walnuts.
Flourless Chocolate Cake: GLUTEN-FREE chocolate cake with fresh whip cream and berries.
Peanut Butter Cheesecake: No bake peanut butter cheesecake with a chocolate graham crust and a ganache topping.
Raspberry Cheesecake: No bake raspberry cheesecake with a light graham crust, raspberry compote, and sweetened whipped cream rosettes.
Kalhua Mousse Cake: A decadent chocolate and Kalhua Mousse that floats above a chocolate graham crust with fresh berries on top.
Angel Food Cake: Light, fluffy white cake with sweetened whip cream frosting, and fresh berries.
ASSORTED MINI TARTLET platterS
Platters serve 50 guests and start at $200.
Summer citrus mini tartlet: citrus custard with candied citrus
Mixed berry mini tartlet: mixed berry custard with fresh berries and whip cream
Lemon meringue mini tartlet: lemon custard with sweet meringue
Chocolate mini tartlet: chocolate custard with whip cream and fresh berries
Apple mini tartlet: apple custard, with an oat crumb topping